DE4005250A1 - CARAMEL FILLED WITH GASIFIED CARAMEL AND METHOD FOR ITS PRODUCTION - Google Patents

Abstract

An initial caramel mass at a temperature between about 90 DEG and 150 DEG C and at a degree of moisture below equilibrium moisture of the resulting gasified caramel is proportioned as by adding essences and/or colourants and is deposited in hollow moulds (14, 15), optionally provided with sticks (12, 13) cavities are punched (at 17) in the caramel mass in the moulds, the moulds are then cooled to a temperature below 50 DEG C, chips of gasified caramel, alone or mixed with chewing gum, are placed into the cavities then pairs of complementary moulds are joined (at 20) after an adhesive has been applied (at 19). The finished caramel (23) is removed from the moulds (at 22). Since the gasified caramel is protected from moisture, wrapping of the confection is simplified. <IMAGE>

Description

The invention relates to a gasified caramel filled caramel and on a process for obtaining a such caramel.

There are numerous patent publications on extraction of caramel products, chewing gums and chocolates, which in an inert gas is supplied in the liquid or pasty state, whereby products of lower density are obtained which hence lower costs or other sensations by volume cause when consumed; in none of these patent specifications however, the gas remains in the mixture, in which the ent distinctive difference to caramel with cracking noise lies.  

The first published patent on the introduction of a gas into a mixture of burnt types of sugar, which when cooled in this mixture remained trapped and when it was released a cracking sound caused what the U.S. patent 30 12 893. On May 21, 1979, the same inventors mentioned the present patent application for the first time the meaning that the Diameter of the bubbles of the enclosed gas (ES Patent 4 80 775).

A gasified caramel is a mixture of different sugars varieties, the semi-liquid or pasty state under pressure an inert gas has been supplied.

The caramel pieces are very hygroscopic, so you simple contact with the surrounding atmosphere for a recording leads to moisture and damages the caramel, d. H. he ver seals itself and the absorbed moisture is sufficient to to release the trapped gas. That is why its packaging materials against an absolute lock Must have moisture.

With the help of the above-mentioned patents on gasification Caramel becomes a product with a very different grain size distribution gained from 0.01mm to 10mm or even larger pieces are enough. This product won sieved to recycle the pieces between 0.5 and 4.5 mm. At the moment this product is sold in single bags with one Contents of 4 to 10 grams / bag packed. The sensation of consumption The child's is very short, as it is the content in a very short time consumed his bag and then throws it away. This is one the disadvantages of the product; because its packaging consists of a complex of 8 to 9 micron aluminum paper and a heat sealable layer to make an absolute barrier  to have against moisture. This leads to an increase in price of the finished product, without benefit for the consuming child, that has to pay a high price for serving this Product needed.

At the moment you can buy stalked caramel products on the market find that with different liquid and solid products, Effervescent powder etc. are filled. The addition of such products takes place by means of a pressure pump, which is the product to be filled in a caramel strip before it goes through the potash brier and the press runs. With this procedure it is impossible to insert the gasified pieces of caramel; because the Pressure with which such a pump works causes the gasify pieces of caramel because of their great fragility be damaged and turn into powder; this goes already lost the sensation of "crackling" when you put it in mouth and leave the pieces smaller than 1 mm only feel a weak "hiss", but not a crack.

In the present patent, the hollow molded part becomes one conventional caramel mass described by the above mentioned method is obtained and in the extent of which gasify pieces of caramel or those with chewing gum Store mixed gasified pieces of caramel.

The object of the present invention is a caramel type mentioned with or without stem, hollow-shaped and with Pieces of caramel or caramel mixed with chewing gum to create that is not damaged during preparation and all properties during the manufacturing process preserves the crackling noises and remains stable without that the use of a special pack becomes necessary, and a method for obtaining such a caramel.  

This object is achieved by the in the characterizing part of claims 1 and 17 mentioned features solved.

The manufacturing process involves the preparation of a caramel mass according to the conventional methods, with a mass pref that has the lowest possible dropping point thus cooling the mass as quickly as possible, and consequently the Increase production and save energy. This caramel mass has a temperature of around 135 ° C and a humidity of about 2% (K.F.).

After the caramel mass is obtained, the stems become automatic introduced into the form.

The caramel mass is made using a technique used in the Confectionery industry known under the name "deposit" is dosed on some forms.

These shapes consist of two hollow pieces, one of can be provided with a stem. The two pieces can be filled with different colors and flavors will.

These already shaped and pressed pieces must be by means of the passage of the mold chain through a cooling tunnel onto a Temperature can be cooled from 30 to 38 ° C. This is the reason, why the starting mass for the implementation of the caramelab storage should be at the lowest possible temperature. End Temperatures of over 38 ° C would be the gasified caramel damage. Sugar mixtures can be used Deposition temperature is low, which makes it faster Cooling of the shaped caramel pieces is achieved and consequently an increase in production.  

After the pieces are shaped and a temperature of 30 or 38 ° C, the gasified caramel pieces are alone or mixed with chewing gum in the cavity of the molded piece added. Then the two pieces are put together, so that the gasified caramel remains in the caramel and is good against the surrounding moisture is protected as it is protected by a existing caramel layer is isolated.

The connection or union of the two pieces is with the help of a mass of melted caramel or a Product that is consumable seals the requirements met to form a barrier against moisture and on remains stable for a long time, e.g. B. wax, sorbitol, lacquer etc. In order to better ensure the tightness, it is useful moderate to put a ring on the sealing point with caramel bring. Finally, the tape is turned over at the end Molds open and leave the pieces on a conveyor belt fall.

With the present invention there are three important advantages achieved:

• 1. You avoid using a wrapper with expensive Aluminum complex, because the conventional caramel mass itself, with the properties to be presented later, for the pieces of the gasify a sufficient amount of caramel inside the part Locked against moisture, which is why the finish product can be packed with any type of paper.
• 2. You win a new product that is unknown to the child, since it only contains the gasified caramel as small pieces of caramel Knows "cracking" in a small bag.  
• 3. You win a transparent caramel, the ver Guest caramel pieces are visible inside the caramel.

For a better understanding of what has been described, the Drawings referenced in which schematically and only as an incomplete example of execution cases of Practice are shown. It shows

Fig. 1 is a schematic representation of the process for the preparation of a Karamelmasse in a conventional manner,

Fig. 2 is a schematic representation of the operation of the invention,

Fig. 3 is a Karamelausführung the invention,

Fig. 4 u. Fig. 5 graphical representations, on ordinates the volume of the crackling noises are shown in decibels, namely in the two variants of underwater and air transmission.

The caramel mass is prepared according to the conventional method shown in FIG. 1.

It essentially comprises the mixing of sugars and water in a reactor 1 with slight heating; the preparation of a preliminary solution in a reactor 2 by means of heating and stirring; the high-temperature heating in a cooking chamber 3 equipped with a heat coil 4 ; the production of a forevacuum with the aid of rotors 5 , water being removed and the caramel mass remaining in a concentrated state; and drying the caramel mass to about 2% moisture in a vacuum chamber 6 . Finally, with the addition of essences and dyes in 7, the dosing takes place, the mass is stirred in 8 and the shaped piece is guided on a first conveyor belt 9 , then it is lifted out of the mold at 10 and the caramel already lifted out of the mold is opened a conveyor belt 11 out.

In Fig. 2 you can see the automatic attachment of the stems 12, 13 in the molds 14, 15 . The caramel mass is dosed on some forms using a technique known in the confectionery industry as "deposition". The cavities at 17 are then pressed into the caramel. These already formed and pressed pieces must be cooled to a temperature of 30 to 38 ° C by passing the mold chain 18 through a cooling tunnel.

After the pieces are molded and have a temperature of 30 to 38 ° C, the gasified caramel pieces are added alone or mixed with chewing gum into the cavity of the molded piece. An adhesive is then applied 19 to the two parts arranged in the molds 14, 15 . Then the two pieces are put together 20 so that the gasified caramel remains in the caramel and is well protected against the surrounding moisture, since it is isolated by an existing caramel layer.

The connection or union of the two pieces is with the help of a mass of melted caramel or a Sealed product that is consumable and the requirements met to form a barrier against moisture.  

Finally, the belt is turned at the end 21 , the molds open at 22 and drop the pieces onto a conveyor belt 22 a .

Fig. 3 shows a caramel 23 provided with a stem 24 with a cavity 25 inside. In the cavity 25 of the interior there is the gasified caramel.

example 1

In a "Caramix" system with a "Triple Rotorcooker" of the TER BRAAK form, a mixture of sucrose-glucose in a ratio of 70:30 is prepared and a caramel syrup with a final moisture of 2% and a final temperature of 135 ° C is obtained. Dye and essence are added. This product is deposited using the technology described in the confectionery industry "deposit" or "casting" on a suitably cooled belt, which has some shapes with two hemispherical and hollowed-out parts and is used as required, as in the method according to FIG. 2 described, previously inserted a handle in one of the two parts. The introduction of the handle, as well as the geometric shape of the shape are only to be seen as an option.

The caramel in the mold is pressed and part remains hollowed out with a capacity of about 3.8 ml Bulk is made by passing the chain through a cooler tunnel cooled to a temperature of around 38 ° C.

2 grams of caramel pieces are added. The two Parts are connected and with the help of a mixture of ge sealed fructose sorbitol in a ratio of 90:10 and with the same mass is around the union Ring attached.  

At the end of the chain there is a mechanism for lifting the piece which is fed onto another conveyor belt (see Fig. 2).

Example 2

It becomes a baked sorbitol reactor at one temperature prepared from 110 ° C and proceed as in Example 1.

Example 3

It is a mixture of fructose sorbitol in a ratio of 90: 10 prepared and proceed as in example 1.

The sensation of cracking depends on the same quantity Person different, which is why an evaluation system for the Control of quality and strength of cracking developed further has been. In this way the investigation procedure of the gasifying caramel simplified and improved; because the results nisse are objective, simple and reliable.

The "cracking" is caused by breaking the caramel film the pressure of the trapped gas, which is a "noise" there, whereby noise means everything that own Stimulates the sense of hearing. The origin of these stimuli can described as a result of changes in air pressure that spread out in the air and when they reach the Let the eardrum swing this. The vibrations of the Drum falls are transmitted, converted and heard processed until they reach the cortex, where in the form of bio electrical energy the sound stimulus arises.  

The improvement of the evaluation system by the gassed Caramel-caused cracking was achieved by tried the evaluation system to the reality of man adapt to consumption because it is not the same thing Cracking a gasified caramel to "hear" it in a glass Water is placed, and the cracking of a gasified caramel "hear" that is placed in the mouth; because the transmission medium is much more direct in the latter case, since that in the mouth (the represents a kind of resonance box) generated "crackling" over the Eustachian tube that connects the throat to the middle ear is transmitted directly from the mouth to the middle ear; d. that is, the Person does not "hear" the cracking from the outer ear.

For this reason, an attempt was made to develop an evaluation system wrap that as close as possible to the strength and amount of knac there are no sounds that "hear" the same person, when she puts the gasified caramel in her mouth.

On the other hand, this gives advanced control system the ability to graphically display the cracking noises both in terms of quantity and strength what is of fundamental importance for the investigation study interpretation is.

The main features of this control system are:

Apparatus

Power supply part Mod. ZG 0254, supplier BRUEL KJAER;
Hydrophone mod. 8103, supplier BRUEL KJAER;
Precision sound level meter Mod. 2235, supplier BRUEL KJAER;
Magnetic stirrer Mod. A-06, brand SBS, supplier SELECTRA;
Writing device Mod. OMISCRIBE series D-500, brand BAUSCH-LOMB;
Supplier CRISON, SA;
Precipitation cup of 400 cm ³ ;
Water temperature = 15 ° C.

method

It is about the amount and strength of the evoked cracking noises for a certain and constant amount quantify.

A Teflon magnet is placed in the cup and the hydrophone immersed. The magnetic stirrer is started and posi acts (with a speed scale from 0 to 10) on the 1, thereby achieving sufficient agitation, the is not detected by the hydrophone. The hydrophone is per Cable connected to the sound level meter. The sound level knife always measures under the same conditions.

The cracking noises of the gasified caramel that arise within the water vessel are detected by the hydrophone, which directs it to the sound level meter and this to a writing instrument, which gives a graphic of the cracking noises both in terms of quantity and strength (see FIGS. 4 and 5).

Fig. 4 shows time on the axis of abscissas and two scales in dB on the axis of ordinates, a scale A corresponding to underwater transmission and a scale B corresponding to air transmission.

Fig. 5 also shows in dB a scale corresponding to the underwater transmission C and a scale corresponding to the air transmission D.

The scales in dB, A and C for underwater transmission are on 20 µPa (micropascal).

The speed of the writing instrument is 5 cm / min or 2.5 cm / min.

It is advisable to calibrate the devices on a daily basis this way the possible distortions of the results sided.

Results

You get graphics with different cracking noises, which are in underwater transmission and in air transmission have it divided.

Various results are evaluated in which each crack of the gasified caramel is represented by a jag and its strength is represented by the height ( FIGS. 4 and 5). The graphic represents the cracking sensation that the consumer of caramel filled with gasified caramel will have.

At the beginning, the cracking is practically not felt, because only the outer part dissolves, which corresponds to the traditional caramel speaks and has only a protective task; after yourself this part has resolved, the cracking noises begin, until the complete consumption of the gasified pieces of caramel getting stronger.

All of this has finally made it possible for the whole of various elements affecting the quality of the finished product can influence to dig deeper.

Claims (18)

1. A process for obtaining a caramel filled with gasified caramel, including the preparation of a caramel mass. Adding essences and dyes to this mass, dosing two parts of the caramel mass and depositing them ( 16 ) into each of the hollow complementary forms ( 14, 15 ), one of which can be provided with a stem ( 12, 13 ), union ( 20 ) of the two complementary forms with each other, whereby the connection of the two parts of the caramel mass is called forth, and lifting ( 22 ) of the caramel obtained from the mold, characterized in that the initial mass of the caramel has a temperature between 90 ° C and 150 ° C and has a moisture level below the equilibrium moisture content of the gasified caramel that, after adding the essences and dyes and depositing the mass in the molds ( 14, 15 ), voids of 0.2 ml to 20 ml volume are pressed into the two parts which are arranged in each mold, that the molds are cooled to a temperature below 50 ° C, that in the resulting cavities alone or mixed with chewing gum gasified pieces of caramel with a grain size of 0.2 mm to 10 mm and in an amount of 0.2 to 15 grams are placed in such a way that, before the union ( 20 ) of the two complementary forms, an adhesive is applied to the parts of the caramel mass arranged in the forms ( 19 ) is applied and that the caramel ( 23 ) is lifted out of the mold ( 22 ). 2. The method according to claim 1, characterized in that after Lifting the caramel out of the mold the junction of the both parts using a mass of melted caramel or a consumer product.   3. The method according to claims 1 and / or 2, characterized indicates that the caramel mass is transparent. 4. The method according to claims 1 and / or 2, characterized records that the initial mass of the caramel is a dropping point between 40 ° C and 150 ° C. 5. The method according to claims 1 and / or 2, characterized records that the moisture level of the caramel mass preferred is between 0.5% and 6%. 6. The method according to claim 5, characterized in that the Moisture level of the caramel mass preferably between 1.5% and 3.5%. 7. The method according to claims 1 and / or 2, characterized records that the two complementary forms are the same. 8. The method according to claims 1 and / or 2, characterized records that the two complementary forms are different are. 9. The method according to claims 1 and / or 2, characterized records that the essences and Dyes in the two parts in the complementary Shapes are arranged are the same. 10. The method according to claims 1 and / or 2, characterized records that the essences and Dyes in the two parts in the complementary Shapes are arranged, are different.   11. The method according to claims 1 and / or 2, characterized records the temperature at which the molds are deposited tion of the caramel mass are cooled, preferably between 30 ° C and 38 ° C. 12. The method according to claims 1 and / or 2, characterized records that the volume of the cavities pressed into each mold preferably comprised between 1.5 ml and 4.0 ml. 13. The method according to claims 1 and / or 2, characterized records that the grain size of the placed in the cavities melted caramel preferably between 0.5 mm and 4.5 mm is. 14. The method according to claims 1 and / or 2, characterized records that the amount of caramel placed in the cavities is preferably 1 to 3 grams. 15. The method according to claims 1 and / 2, characterized records that the walls of the outer caramel preferably are between 2 mm and 4 mm thick. 16. The method according to claims 1 and / or 2, characterized records that the walls of the outer caramel are thicker on the part are where the stem is inserted. 17. Caramel filled with gasified caramel which passes through the Method of the above claims is obtained. 18. Caramel according to claim 16, characterized in that one of the two parts composing it is provided with a stem ( 24 ).