Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
  • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
  • A23G1/04—Apparatus specially adapted for manufacture or treatment of cocoa or cocoa products
  • A23G1/042—Manufacture or treatment of liquid, cream, paste, granule, shred or powder
  • A23G1/047—Transformation of liquid, paste, cream, lump, powder, granule or shred into powder, granule or shred; Manufacture or treatment of powder
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
  • A23F3/00—Tea; Tea substitutes; Preparations thereof
  • A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
  • A23F3/30—Further treatment of dried tea extract; Preparations produced thereby, e.g. instant tea
  • A23F3/32—Agglomerating, flaking or tabletting or granulating
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
  • A23F5/00—Coffee; Coffee substitutes; Preparations thereof
  • A23F5/24—Extraction of coffee; Coffee extracts; Making instant coffee
  • A23F5/36—Further treatment of dried coffee extract; Preparations produced thereby, e.g. instant coffee
  • A23F5/38—Agglomerating, flaking or tabletting or granulating
  • A23F5/385—Tablets or other similar solid forms
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
  • A23F5/00—Coffee; Coffee substitutes; Preparations thereof
  • A23F5/24—Extraction of coffee; Coffee extracts; Making instant coffee
  • A23F5/36—Further treatment of dried coffee extract; Preparations produced thereby, e.g. instant coffee
  • A23F5/40—Further treatment of dried coffee extract; Preparations produced thereby, e.g. instant coffee using organic additives, e.g. milk, sugar
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
  • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
  • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
  • A23G1/56—Cocoa products, e.g. chocolate; Substitutes therefor making liquid products, e.g. for making chocolate milk drinks and the products for their preparation, pastes for spreading, milk crumb
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
  • A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
  • A23G2200/06—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing beet sugar or cane sugar if specifically mentioned or containing other carbohydrates, e.g. starches, gums, alcohol sugar, polysaccharides, dextrin or containing high or low amount of carbohydrate
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
  • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

• Instant products especially for the production of cold or hot drinks such as coffee, cocoa, chocolate, tea, juices, soft drinks or sodas are known.
• Known instant products are food products in easily soluble powder form or mostly disintegrant tablet form. Powdered instant products are packaged in air-tight and / or watertight bags or cans. These packaged instant products have the disadvantage that they can easily be spilled during use because of their powdery form. In addition, powdered instant products are difficult to dose. The end user must determine an appropriate dosage in relation to the spoon used for dosing himself. However, if pre-dosing by an instant product in tablet form is required, additional measures must be taken to Ensures that the tableted product dissolves in a reasonable time.
• Disintegrants often have adverse chemical, physiological or organoleptic properties.
• the market acceptance of tableted instant products, especially for the preparation of hot and milk drinks, is therefore low.
• known instant products are often not mixed with sugar or sugar-like sweeteners of the desired amount, so that in their use additional sugar or other sweetener must be used.
• the invention is based on the problem to remedy this situation and to develop the generic instant product so that it can be used without the disadvantages mentioned above.
• the invention is in particular the technical problem of providing soluble instant products that are easy to dose.
• the invention is based, in particular, on the technical problem of not providing pulverulent instant products which do not necessarily have to contain a disintegrating agent for dissolving the instant product.
• the present invention solves the underlying technical problem essentially by a method for producing a shaped instant piece from an at least partially water-soluble instant composition, at least with the steps:
• step a) mixing, that is to say in particular mixing, stirring, comparison, of the instant composition takes place.
• molding is understood to mean molding by pressing, extruding or the like, but also filling or filling into a container, a mold or die, with or without subsequent pressing.
• the present invention also solves the technical problem on which it is based by shaped instant pieces which can be produced or produced by the method according to the invention.
• a soluble instant composition is understood to mean a composition in which at least one component is present which is soluble in a liquid, in particular in an aqueous liquid.
• the instant composition contains only soluble components, so that it dissolves quickly and almost without residue.
• Instant compositions are suitable for immediate use, so especially for immediate dissolution in a liquid, preferably in an aqueous liquid.
• an instant composition is powdered, granulated or granular.
• a molded article is understood to mean an instant product in which individual particles of the instant composition adhere to one another by molding and subsequent drying, so that the instant product is in the form of a piece. in particular a three-dimensional figure, such as cuboid, cube, sphere, cylinder, lens, egg, ring, roller, cone, tetrahedron, octahedron, playing card symbol or rod has.
• the shaped instant piece may also be in the form of a chunk shaped in any manner.
• a shaped instant piece is thus contiguous and not powdered, granulated or granular. It can be dosed without further aids. The risk of contamination by spilled product and the risk of incorrect dosage are banned.
• drying under vacuum is understood as meaning the removal of liquid at reduced atmospheric pressure, ie at a pressure below atmospheric atmospheric pressure.
• the drying is carried out under vacuum in a vacuum drying apparatus into which the shaped instant composition is preferably introduced through a sluice.
• the vacuum drying takes place in familiar way.
• a vacuum oven or a vacuum belt dryer may be used.
• a contact dryer, a convection dryer or a microwave dryer can be used.
• the drying is carried out continuously under vacuum, preferably using a lock.
• the drying is carried out discontinuously under vacuum, wherein preferably the vacuum dryer is charged under normal pressure and then evacuated.
• the drying preferably takes place at a vacuum of from 10 mbar to 400 mbar, more preferably from 15 mbar to 100 mbar or from 20 mbar to 90 mbar. In a preferred embodiment, drying takes place at a vacuum level at which the water extracted from the instant composition does not condense.
• the instant composition in step c) at a temperature of 20 0 C to 11O 0 C, more preferably at an elevated temperature of at least 4O 0 C to a maximum of 90 0 C, dried.
• the molded instant composition is preferably dried under vacuum until a certain water content is achieved in the resulting shaped instant piece. Preferably, one minute or more and two hours or less is dried. Particularly preferred is at least two minutes and at most 30 minutes dried.
• the instant composition is portioned in step a) before, during, or after mixing.
• the instant composition is portioned in step a) after mixing.
• the instant composition in step b) is formed by introducing it into a mold, a so-called matrix.
• a die is understood to mean a mold for shaping the pulverulent, granulated or granular instant composition.
• a Die is an array of at least one or a plurality of three-dimensional hollow container, which dictate the shape of the filled instant composition by their shape.
• a die may have a closed container wall.
• the die has a perforated container wall, for example a shaped fabric or sieve net.
• the template may be in the shape of a cuboid, cube, cylinder, lens, roller, ring, ice, cone, tetrahedron, octahedron, staff, or playing-card symbol.
• the matrix can consist of several parts, in particular two parts, a lower bottom part and an upper bottom part, which are connected to the instant composition before or after filling of the matrix.
• the template may consist of two sieve hemispheres made of tissue.
• the die in the form of a tool with means for disengaging the molded instant products, for example Aussch ⁇ tempel has.
• the instant composition in step b) is shaped as a cuboid, cube, sphere, cylinder, lens, egg, ring, roller, cone, tetrahedron, octahedron, playing-card symbol or rod.
• the instant composition in step b) is shaped as a cuboid.
• the instant composition is formed as a ball in step b).
• the instant composition in step b) is compressed upon molding.
• a compression pressure of 0.1 to 20 bar, more preferably from 2 to 6 bar, is exerted during compression on the instant composition to be molded.
• the instant composition in step b) is not compressed during molding.
• the instant composition In order to be able to form and dry the instant composition, the instant composition must have a water content of at least 0.01% by weight and at most about 40% by weight, preferably up to a maximum of 30% by weight (based on the total weight). It has surprisingly been found that the water content of the instant composition formed has a decisive influence on the shaping of the instant piece during the drying under vacuum according to the invention.
• the shaped instant composition in the drying according to the invention in step c) expands to a larger volume, so that an expanded shaped instant piece is obtained. This effect surprisingly occurs when the instant composition has a water content of at least 5% by weight and at most about 40% by weight, particularly preferably from 8 to 20% by weight (based on the total weight).
• the drying expansion behavior that is, the degree of expansion
• the degree of expansion can be controlled not only by the water content of the instant composition, but preferably additionally by the amount of vacuum upon drying.
• a high vacuum leads to a stronger and further expansion, a low vacuum to a weaker expansion.
• the level of vacuum to be applied for adequate expansion depends above all on the composition of the instant composition to be dried; It is understood that the skilled person can find the most favorable vacuum height during drying by a few experiments, depending on the composition and desired degree of expansion itself. According to the invention, therefore, the degree of expansion always results primarily from the interaction of the factors: total water content of the instant composition before drying and vacuum level during drying. It is understood that by further shortened or extended drying times and thus shortened or prolonged exposure time of the vacuum also the degree of expansion can be controlled to a certain extent. The skilled person will find by a few tests the most favorable parameters.
• the resulting expanded dried shaped instant piece has a larger volume and a low density.
• the density of a shaped instant piece so obtained can be so low that the instant piece can float on the liquid, such as water or milk.
• the floating Surprisingly, shaped instant pieces disintegrate rapidly, the decomposition process or the dissolution providing surprising optical and organoleptically appealing effects. For example, when crumbling, some foam may be formed.
• the foam can be made by dissolving products such as cocoa and coffee from the formed instant pieces. For example, by dissolving such a shaped instant piece in hot water, it is possible to produce an instant coffee beverage with a foam hood, the so-called "crema".
• the instant composition retains the volume during drying in step c).
• a shaped instant composition that retains volume upon drying in step c) preferably has a water content of at least 0.01% by weight to at most about 4.5% by weight (based on total weight). From the above-mentioned embodiments, it is understood that at limit water contents of from about 3 to about 5% by weight, an expansion of the instant composition can nevertheless be achieved by a correspondingly high vacuum during drying; even with even lower water contents, expansion is not completely excluded, but not preferred and expedient.
• the resulting shaped instant piece may have a high density such that it does not float on the liquid but, like a piece of sugar cube, sinks into the liquid and sinks to the bottom ,
• the instant composition formed in step b) is separated from the template prior to step c).
• the instant composition formed in step b) remains in the die for drying in step c).
• the template allows expansion of the instant composition. This can be achieved by not completely filling a die with a closed container, preferably a perforated container wall, with the instant composition, or by making the die expandable.
• the die does not allow expansion of the instant composition during drying. This can be achieved by, for example, a closed die being completely filled with the instant composition and the die not being extensible.
• the instant composition in step a) is mixed to a total water content of at least 0 by mixing with a moist or hydrous component such as syrup or suspension and / or by mixing, spraying or steaming with a liquid, more preferably water , 01 wt .-% and at most about 40 wt .-%, preferably at most about 30 wt .-%, (based on the total weight) set.
• a liquid more preferably water , 01 wt .-% and at most about 40 wt .-%, preferably at most about 30 wt .-%, (based on the total weight) set.
• the instant composition is adjusted to the desired total water content by spraying with water.
• the instant composition is adjusted by steaming with water to the desired total water content.
• the instant composition is adjusted to the desired total water content by mixing with at least one water-containing component.
• the instant composition in step a) is adjusted to a total water content of from 0.01% by weight to not more than 4.5% by weight (based on the total weight), especially if no volumes expansion of the molded instant composition during vacuum drying is desired.
• the instant composition in step a) is adjusted to a total water content of at least 5 to at most 40% by weight, preferably at most 30% by weight (based on the total weight) especially if an expanded shaped instant piece is to be obtained.
• the instant composition prepared and preferably mixed in step a) has an overall water content according to the invention without further addition of water.
• the instant composition mixed in step a) has a total water content of 0.01 to 4.5% by weight without further addition of water.
• the instant composition mixed in step a) has a total water content of 5 to 40% by weight without further addition of water.
• no explosive is added to the instant composition.
• disintegrant is meant a disintegrant or disintegrant, which provides for the rapid disintegration of, for example, tablets in a liquid.
• disintegrant is meant a disintegrant or disintegrant, which provides for the rapid disintegration of, for example, tablets in a liquid.
• These are, in particular, substances which increase the water absorption into the product, or gas-evolving substances, for example for effervescent tablets.
• the method according to the invention also allows the portioning into one or more instant pieces of such instant compositions which, according to a conventional tableting method, do not permit direct tabletting without further auxiliaries, such as disintegrants or binders.
• auxiliaries such as disintegrants or binders.
• at least one per se known disintegrating agent is added to the instant composition used according to the invention in order to further support the rapid dissolution.
• gas-evolving substances which, moreover, can improve the optical or organoleptic effect.
• At least one binder is added to the instant composition, in particular in order to influence the shape, structure and dissolving behavior in a manner known per se.
• the instant composition is binder-free.
• the inventive instant product is prepared, for example, so that a defined amount of crystals of the carrier, which consists of sugar or sugar-like material, moistened and mixed with a defined amount of the remaining ingredients in a suitable ratio. The mixture is then placed in a die and lightly pressed. Finally, the instant products are expelled from the matrices, for example, and dried under suitable conditions. As the vehicle wets, its surface becomes tacky, bonds to the other food products, and, when pressed lightly into given dies, the desired shape of the instant product is achieved.
• the stickiness of the surface of crystals depends not only on the material properties of the carrier used, but also on the other ingredients. In the case of isomaltulose, the stickiness is very low, which is due to the reduced solubility of isomaltulose.
• the carrier crystals or agglomerates dissolve a topmost layer that can bond. By subsequent drying, these interfaces are then connected. After the drying process, the instant product obtains a stable form, which dissolves only during the preparation of the beverage.
• the user must, for example, fill water or milk in his cup or glass, the z. For example, place tablet-shaped instant products in the glass and then mix the contents. The drink is ready to drink.
• the process according to the invention is distinguished, for example, by the fact that crystalline sugars (such as sucrose, fructose, glucose, isomaltulose, maltose, etc.) are moistened with water or a water-containing liquid, steam or an aqueous aerosol and have a water content of 0, 01-30% water are brought.
• crystalline sugars such as sucrose, fructose, glucose, isomaltulose, maltose, etc.
• a water-containing liquid such as sucrose, fructose, glucose, isomaltulose, maltose, etc.
• steam or an aqueous aerosol have a water content of 0, 01-30% water are brought.
• This idea also takes into account the use of, for example, juices or the like for the production of instant cubes.
• crystalline sugar for example, amorphous or partially crystalline, polysaccharides, oligosaccharides and milk components and malt extracts can be used.
• the instant composition is a food composition.
• the instant composition is a pharmaceutical composition.
• the instant composition is or consists essentially of a vegetable extract.
• the following quantities of the at least one component present in the instant composition according to the invention relate to the total dry matter content of the molded instant piece produced.
• the proportion by weight of the component in the aqueous-containing instant instant composition before drying may differ therefrom.
• the skilled person can conclude by simple calculation or adjustment of the drying loss of the dry matter content on the composition of the ready to be provided in step a) or in step b), optionally after additional wetting, obtained instant composition.
• the instant composition contains at least one component selected from the group consisting of: active agent, tea extract, coffee extract, fruit extract, malt extract, cocoa powder, flavor component, spice or spice mixture, preferably in the form of spice powder , Soup mixture and mixtures thereof or consists predominantly, preferably to 90 wt .-% or more thereof.
• the instant composition contains dietary fibers, starch, polysaccharides, oligosaccharides, carbonates and / or milk components.
• the instant composition contains at least one component selected from the group consisting of: sugars, sugar substitutes, in particular sugar alcohols or sugar derivatives, intensive sweeteners and mixtures thereof or consists predominantly, preferably to 90 wt .-%, 95 wt %, 98% by weight, 99.5% by weight, 99.7% by weight or more thereof. Most preferably, the instant composition contains such a component as the sole sweetening agent.
• the component is particularly preferably selected from the group consisting of isomaltulose, isomaltose, trehalose, sucrose, glucose, fructose, maltose, lactose, inulin, leucrose, tagatose, oligofructose, starch, oxodextrins, isomalt, 1,1-GPM ( 1-O- ⁇ -D-glucopyranosyl-D-mannitol), 1, 6-GPS (6-O- ⁇ -D-glucopyranosyl-D-sorbitol), 1, 1-GPS (1-O- ⁇ -D- Glucopyranosyl-D-sorbitol), lactitol, maitrit, erythritol, xylitol, mannitol, sorbitol, maltitol syrup, hydrogenated and nonhydrogenated starch hydrolysates and mixtures thereof or consists predominantly, preferably to 90% by weight, 95% by weight
• the instant composition contains isomaltulose, especially in a proportion of 10 to 95% by weight, 98% by weight, 99.5% by weight, 99.7% by weight or more, and preferably alone sweetening agent. More preferably, the instant composition contains isomaltose, especially in an amount of from 10 to 95% by weight, and preferably as the sole sweetening agent. More preferably, the instant composition contains trehalose, especially in a proportion of 10 to 95% by weight, 98% by weight, 99.5% by weight, 99.7% by weight or more, and preferably alone sweetening agent.
• the instant composition contains sucrose, especially at a level of from 10 to 95 wt%, 98 wt%, 99.5 wt%, 99.7 wt% or more, and preferably alone sweetening agent.
• the instant composition contains glucose, especially in a proportion of 10 to 95 wt .-%, 98 wt .-%, 99.5 wt .-%, 99.7 wt .-% or more, and preferably as the only sweetening agent.
• the instant composition contains fructose, especially at a level of from 10 to 95% by weight, and preferably as the sole sweetening agent.
• the instant composition contains maltose, especially at a level of from 10 to 95 weight percent, 98 weight percent, 99.5 weight percent, 99.7 weight percent or more, and preferably alone sweetening agent. More preferably, the instant composition contains lactose, especially in a proportion of 10 to 95% by weight, 98% by weight, 99.5% by weight, 99.7% by weight or more, and preferably alone sweetening agent. Most preferably, the instant composition contains inulin, especially at a level of from 10 to 95 weight percent, 98 weight percent, 99.5 weight percent, 99.7 weight percent or more, and preferably alone sweetening agent.
• the instant composition contains leucrose, especially at a level of from 10 to 95 weight percent, 98 weight percent, 99.5 weight percent, 99.7 weight percent or more, and preferably alone sweetening agent. More preferably, the instant composition contains tagatose, especially in a proportion of 10 to 95% by weight, 98% by weight, 99.5% by weight, 99.7% by weight or more, and preferably alone sweetening agent. More preferably, the instant composition contains oligofructose, especially in a proportion of 10 to 95% by weight, 98% by weight, 99.5% by weight, 99.7% by weight or more, and preferably alone sweetening agent.
• the instant composition contains at least one component that acts as a carrier or structurant.
• the main object of the carrier is to support or form the structure, that is to say the porous structure or matrix, of the shaped instant piece which is formed essentially during the drying of the water-containing instant composition
• the carrier is water-soluble to form the structure.
• the carrier is preferably a non-hygroscopic substance.
• the carrier has, predominantly or completely, crystalline structure.
• the carrier has, predominantly or completely, amorphous structure. It is further provided that the carrier is a pure substance or Mixture is and is present in partially crystalline and partially amorphous structure. It is envisaged that a component with originally crystalline structure in the instant piece produced forms an amorphous structure, and vice versa.
• the structuring carrier is selected from the group consisting of: sugars, in particular isomaltulose, isomaltose, trehalose, sucrose, glucose, fructose, maltose, lactose, inulin, leucrose, tagatose, oligofructose; Strength; maltodextrins; Sugar alcohols or polyols, in particular isomalt, 1,1-GPM (1-O- ⁇ -D-glucopyranosyl-D-mannitol), 1,6-GPS (6-0- ⁇ -D-glucopyranosyl-D-sorbitol), 1 , 1-GPS (1-O- ⁇ -D-glucopyranosyl-D-sorbitol), lactitol, maltitol, erythritol, xylitol, mannitol, sorbitol, maltitol syrup, and hydrogenated and non-hydrogenated starch hydro
• sugars in
• the at least one carrier is isomaltulose and especially in a proportion of 10 to 95 wt .-%, preferably up to 98 wt .-%, 99.5 wt .-%, 99.7 wt .-% or more, contained in the instant composition.
• the at least one carrier is isomaltose and especially in a proportion of 10 to 95 wt .-%, preferably up to 98 wt .-%, 99.5 wt .-%, 99.7 wt .-% or more , contained in the instant composition.
• the at least one carrier is trehalose and especially in a proportion of 10 to 95 wt .-%, preferably up to 98 wt .-%, 99.5 wt .-%, 99.7 wt .-% or more , contained in the instant composition.
• the at least one carrier is sucrose and especially in a proportion of 10 to 95 wt .-%, preferably up to 98 wt .-%, 99.5 wt .-%, 99.7 wt .-% or more , contained in the instant composition.
• the at least one carrier is glucose and especially in a proportion of 10 to 95 wt .-%, preferably up to 98 wt .-%, 99.5 wt .-%, 99.7 wt .-% or more , contained in the instant composition.
• the at least one carrier is fructose and especially in a part of from 10 to 95% by weight, preferably up to 98% by weight, 99.5% by weight, 99.7% by weight or more, contained in the instant composition.
• the at least one carrier is maltose and especially in a proportion of 10 to 95 wt .-%, preferably up to 98 wt .-%, 99.5 wt .-%, 99.7 wt .-% or more , contained in the instant composition.
• the at least one carrier is lactose and especially in a proportion of 10 to 95 wt .-%, preferably up to 98 wt .-%, 99.5 wt .-%, 99.7 wt .-% or more , contained in the instant composition.
• the at least one carrier is inulin and especially in a proportion of 10 to 95 wt .-%, preferably up to 98 wt .-%, 99.5 wt .-%, 99.7 wt .-% or more , contained in the instant composition.
• the at least one carrier is leucrose and especially in a proportion of 10 to 95 wt.%, Preferably up to 98 wt.%, 99.5 wt.%, 99.7 wt. or more, contained in the instant composition.
• the at least one carrier is tagatose and especially in a proportion of 10 to 95 wt .-%, preferably up to 98 wt .-%, 99.5 wt .-%, 99.7 wt .-% or more , contained in the instant composition.
• the at least one carrier is oligofructose and especially in an amount of 10 to 95 wt.%, Preferably up to 98 wt.%, 99.5 wt.%, 99.7 wt. or more, contained in the instant composition.
• the instant composition additionally contains soluble and / or insoluble fiber.
• the instant composition contains at least one component selected from the group consisting of: food-acceptable acids, food-compatible salts, intense sweeteners, minerals, trace elements, fiber, antioxidants, stabilizers, thickeners. coconuts, flavorings, flavors or odors, vitamins, colors, sweetening agents and caffeine.
• the invention also relates to novel shaped instant pieces which can be produced by the process according to the invention, ie are characterized essentially by the method of preparation.
• the shaped instant pieces according to the invention are produced by the process according to the invention.
• the instant piece according to the invention consists of an instant composition, as characterized above, or is produced therefrom. It is understood that the originally borrowed instant composition is not changed except in its water content in its further composition by the inventive method. The above details of the composition thus also relate to the inventive instant piece.
• the instant composition, and thus the instant piece made therefrom comprises at least one carrier which acts as a structuring agent and in particular forms the porous structure and matrix of the shaped instant piece.
• the instant piece thus preferably contains at least one carrier which is selected from the group consisting of: isomaltulose, isomaltose, trehalose, sucrose, glucose, fructose, maltose, lactose, inulin, leucrose, tagatose, oligofibretose, starch, maltodextrins, Isomalt, 1, 1-GPM (1-O- ⁇ -D-glucopyranosyl-D-mannitol), 1, 6-GPS (6-O- ⁇ -D-glucopyranosyl-D-sorbitol), 1, 1-GPS ( 1-O- ⁇ -D-glucopyranosyl-D-sorbitol), lactitol, maltitol, erythritol, xylitol, mannitol, sorbitol, maltitol syrup, and mixtures thereof.
• at least one carrier which is selected from the group consisting of: isomaltulose
• a shaped instant piece according to the invention which dissolves particularly well in a cold and / or in a warm liquid is particularly readily soluble.
• the shaped instant piece according to the invention is immediately soluble in a cold liquid.
• the molded instant piece according to the invention is immediately soluble in a warm liquid.
• the shaped instant piece is characterized in that the size of the shaped instant piece is selected so that a defined portion, that is 1 to 5 pieces, results in a portion of cold or hot beverage.
• the shaped instant piece according to the invention is advantageously dimensionally stable and also storage-stable before it is dissolved in a liquid as intended.
• the shaped instant piece has a lower density than the liquid in which it is dissolved.
• the shaped instant piece according to the invention preferably floats on the liquid during dissolution.
• the shaped instant piece has a greater density than the liquid in which it is dissolved.
• the shaped instant piece according to the invention settles in a liquid during dissolution and in particular sinks to the bottom of the vessel.
• the liquid in which the molded instant piece of the invention is dissolved is watery.
• the liquid in which the molded instant piece of the invention is dissolved is water, an alcoholic beverage, fruit juice, tea, coffee or milk.
• no further sweetening of the liquid is necessary.
• the product consists of a crystalline sugar matrix interspersed with other ingredients.
• the crystalline matrix defines a three-dimensional network that stabilizes the shape of the product.
• the matrix may consist of other crystalline substances (sugar substitutes) or of agglomerates of amorphous solidified components (sugars, sugar substitutes, polysaccharides, oligosaccharides, malt extracts or milk components, etc.).
• the composition and dosage of the product is for example chosen such that a defined portion, ie 1-5 pieces of the product, gives a portion of cold or hot beverage.
• the instant product is shaped so that the shape of the product is stable.
• Various forms are possible, with the forms in common being that they have a base of any shape.
• the base is preferably flat, but may also have depressions or elevations.
• the basic form then rises vertically or at a certain angle in the air.
• the dimensions are freely selectable and are limited only by portion size and stability.
• the products have, for example, excellent cold and hot water solubility, which can be dependent on composition and mechanical action when dissolved in the range of a few seconds to a few minutes.
• Instant products that have a suitable shape, eg. B. parallelepiped then can be wound individually, for example. It is also possible to stack several products and pack them as round or square bars. For example, the products are so compounded that a coherent carrier form die is created.
• the template leads, for example, to the following approximate compositions: Carrier proportion: 10-99%, extract proportion: 0.01-80%.
• the instant beverages according to the invention fulfill, for example, the following requirements: a) composed of carriers, flavors, extracts and other functional or nutritional ingredients, b) portioned, individually packed if necessary, shape variable (for example parallelepiped, circular or other shape), c ) Hot and cold water soluble.
• the novel instant products may of course also be suitable for other products, such as, for example, pudding, dessert creams, lightly sweet soups or sauces, or even mashed potatoes. For this either sugars can be used, which are not very sweet, or then agglomerated starches / maltodextrins.
• the most important requirement for our product is that it is prepared with water or another liquid (hot or cold). Whether the prepared product is subsequently drunk or eaten depends on the composition of the instant product and on the dosage, resp. from dilution with water.
• the invention also relates to an instant product comprising at least one soluble, preferably powdery food product, characterized by at least one sugar-like, mixed with food product and connectable carrier, which allows a defined form of the instant product.
• vegetable extracts are provided as food product in particular.
• the food product consists of tea extract, coffee extract, fruit extract, malt extract, cocoa powder or the like.
• the instant product also has at least one of the following additives: flavors, thickeners, colorants, carbonates, intense sweeteners, dietary fibers, polysaccharides, milk components, vitamins, minerals or the like.
• the carrier may be crystalline sugar, such as sucrose, fructose, glucose, isomaltulose, maltose, lactose, etc., crystalline sugar substitutes, polysaccharides, oligosaccharides.
• the instant product is a matrix consisting of a crystalline sugar matrix or of other crystalline substances (sugar substitutes) or of agglomerates of amorphously solidified components (sugars, sugar substitutes, polysaccharides, oligosaccharides, malt extracts or milk components, etc.) other components is interspersed.
• the instant product is characterized in that the composition and dosage of the product is selected such that a defined portion, ie 1-5 pieces of product, gives a portion of cold or hot beverage.
• the instant product is characterized in that the product is dimensionally stable before its normal use.
• the instant product is characterized in that the shape of the instant product is preferably a defined geometric figure, such as cylinders, cookies, cuboid, ring or the like.
• the instant product is characterized by cold and / or hot water solubility, which, depending on composition and mechanical action when dissolved, ranges from a few seconds to a few minutes.
• the instant product is characterized in that the carrier fraction is 10-99%, while the extract content is 0.01-80%.
• the invention also relates to an instant product with at least one soluble, preferably powdery food product, characterized by a defined body of isomaltulose.
• the instant product is characterized in that it has the shape of a cube, cuboid, sphere or the like.
• the invention also relates to a process for producing an instant product, in particular an instant product according to the invention, characterized by the following steps: a) a defined amount of crystals of carriers is moistened and in a suitable ratio with a defined amount of the remaining ingredients b) the mixture is then placed in a die and lightly pressed, c) finally the instant products are ejected from the dies and dried under suitable conditions.
• Example 1 Instant Coffee Pieces (Shaped Playing Card Symbols)
• isomaltulose 40 g were held in a fine sieve over a vapor stream, so that the isomaltulose crystals recorded about 2.2 to 4.5 wt .-% water. The moistened isomaltulose crystals were then distributed homogeneously by hand. Then, 20 g coffee extract was mixed until all components were evenly distributed.
• the shaping then took place in a die in which recesses in the form of playing-card symbols were introduced and had a base area of 2 to 2.25 cm 2 .
• the mixture was filled into the die and pressed by hand with a pressure of about 0.5 to 2.5 bar.
• the surface was then smoothed.
• the mold was turned, and with the stamp forming the lower end surface, the pieces shaped as playing-card symbols were printed out of the mold.
• the pieces shaped as playing-card symbols were then dried in a vacuum oven for 1 to 1.5 hours at 80 ° C. and an absolute pressure of 134-67 mbar, cooled and then packaged.
• Weight loss on drying 1.5 to 3.5% by weight
• the cube production was then carried out in a die, as used for example for sugar cube production.
• the mass was filled into square wells with a footprint of 2 to 2.25 cm 2 and pressed by hand at a pressure of 0.2 to 0.8 bar.
• the above residues were then brushed off.
• the mold was turned, and with the stamp forming the lower end surface, the cubes were pushed out of the mold.
• the cubes were then dried in a vacuum oven for 0.7 to 1.5 hours at 90 ° C and an absolute pressure of 140 to 60 mbar. During drying, the volume of the cubes increased depending on the water content and pressure during drying, and the shape became more rounded.
• the products were then cooled and then packaged.
• Example 3 Isomaltulose based instant tea cube
• Pressing pressure 5 bar; Surface / piece: approx. 2.5 cm 2 ,
• Example 5 Cocoa bars based on isomaltulose
• Example 6 instant coffee cubes based on isomaltulose / sucrose
• Example 8 Instant Breakfast Drink with Milk Powder Stencil
• WG water content
• AZM dissolution time measurement (at 20 0 C)
• WG water content
• AZM dissolution time measurement (at 20 0 C)
• WG water content
• AZM dissolution time measurement (at 20 0 C);
• WG water content
• AZM dissolution time measurement (at 20 "C);
• Example 11 Dissolution time in shaped instant pieces according to the invention which float on a liquid
• Shaped instant coffee piece 70 seconds
• Shaped Instant Ovomaltine® Piece 296 seconds
• Example 12 Die for molding a shaped instant piece in spherical form according to the invention
• the matrix consists of two hollow hemispherical sieves made of tissue.
• the hemispheres may be filled either partially or completely with an instant composition having a water content of 0.01% to 40% (by total weight). After filling, the hemispheres are placed on each other and held together by a closure plate.
• the template of two hemispheres containing the constant composition is dried in a vacuum oven. When the two hemispheres of the template are completely filled with the instant composition, a high-density, globular shaped instant piece is formed. If the two hemispheres of the template were not completely filled with the instant composition, the instant composition can expand under vacuum when dry. The result is asymmetrically shaped pieces with low density.

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• Life Sciences & Earth Sciences (AREA)
• Chemical & Material Sciences (AREA)
• Engineering & Computer Science (AREA)
• Food Science & Technology (AREA)
• Polymers & Plastics (AREA)
• Tea And Coffee (AREA)
• General Preparation And Processing Of Foods (AREA)
• Medicinal Preparation (AREA)
• Confectionery (AREA)
• Seasonings (AREA)

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• 2006
  • 2006-04-10 WO PCT/EP2006/003253 patent/WO2006108592A1/de active Search and Examination
  • 2006-04-10 RU RU2007142175/13A patent/RU2370048C2/ru not_active IP Right Cessation
  • 2006-04-10 EP EP06724187A patent/EP1874123A1/de not_active Withdrawn
  • 2006-04-10 US US11/911,182 patent/US20080152779A1/en not_active Abandoned
  • 2006-04-10 JP JP2008505791A patent/JP2008535507A/ja active Pending
  • 2006-04-10 AU AU2006233640A patent/AU2006233640B8/en not_active Ceased
  • 2006-04-10 MX MX2007012867A patent/MX2007012867A/es active IP Right Grant
• 2007
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