FI122729B - Lakritsimassakoostumus - Google Patents

Description

Licorice pulp composition

Field of the Invention

The present invention relates to a liquorice pulp composition comprising flour, water, sweetener and a food insoluble and fat-insoluble or insoluble raw material. The invention also relates to a process for preparing a liquorice confectionery composition. A further object of the invention is the use of a food insoluble and fat-insoluble or fat-insoluble raw material as a modifier of the confectionery composition and as an enhancer of natural or nature-like aromas.

Background of the Invention

Licorice is a confectionery made by boiling a wheat flour-water-sweetener mixture. Traditional black liquorice contains liquorice (Gly-cyrrhiza glabra) root as an extract or powder. In addition to black liquorice, 15 colored liquorice are known. Licorice has a fat content of about 0.5% and is high in long lasting energy.

Liquorice is traditionally prepared by boiling a flour-syrup-water mixture to gelatinize the starch. The liquorice recipe used, its sugar, flour, water content and other process conditions will vary depending on the desired end product structure and mouthfeel. The structure of liquorice is largely based on the degree of gelatinization of the starch during the manufacturing process.

Raw materials for liquorice pulp include wheat flour, starch, raw sugar, molasses, glucose syrups and other sweeteners, water and flavorings and colorings. The choice of raw materials can influence the structure, taste, and shelf life of liquorice. The influence of various raw materials on starch grain and its gelatinization is considered significant for the quality of the liquorice.

4 The amount of wheat flour in the liquorice recipe is usually 25-40%. Wheat flour with gluten content, protein content and alpha-amylase content

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x has an effect on the properties of liquorice.

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30 Wheat flour can be used as an additive, for example. native or processed 5 corn, wheat, potato and / or rice starch.

The sugars used in the manufacture of sjg Liquorice, due to their crystallization properties, influence the structure of the final product. Liquorice can also be made with unrefined brown sugar, syrup and 35 molasses to give it a taste.

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Liquorice has been made for decades and various open cooking and continuous methods have been described in the literature. GB 1261729 and US 3,806,617 describe methods for making liquorice confectionery.

DESCRIPTION OF THE INVENTION 5 A water-insoluble and fat-insoluble or insoluble raw material added to the flour-water-sweetener mixture of liquorice pulp has surprisingly been found to affect the structure of liquorice. Compared to traditional liquorice, the structure is more fluffy, air-vampy and, when pressed, returns to shape. Liquorice's different mouth-10 feel and airy texture further enhanced the palatability of different flavors.

The consumer feels that he is eating a new type of candy that is based on the ingredients of traditional liquorice. In addition, the confectionery can be prepared using traditional liquorice equipment.

The new foam structure also allows the use of new ma-15 colors, colorings and / or flavorings and other new raw material options in the production of liquorice.

The food-insoluble and water-insoluble and fat-insoluble or insoluble raw material is preferably in the form of finely divided powders, such as micro-powdered powders. The Liu-20 impure raw materials of the invention include, for example, titanium dioxide, sterols such as binding sterol and insoluble fibers.

Titanium dioxide (TiO2) is a chemically resistant and versatile compound which is chemically very inert. It is used as a white pigment for example. paints, plastics and cosmetics. Titanium dioxide is also used as a dye, e.g. confectionery, coffee breads and nutritional supplements. Titanium dioxide is, for example, manufactured by Kemira Pigments Oy.

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Sterols, such as sitosterol, in finely divided, preferably micro-powdered form, are useful insoluble raw materials in the composition of the invention.

g 30 Insoluble fibers, especially in fine, preferably micro-powdered form, are useful insoluble raw materials in the composition of the invention.

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The liquorice pulp composition according to the invention consists of flour, at least one sweetener, water and a food insoluble and fat-insoluble or insoluble raw material. In addition to these, it may optionally include e.g. salt, various coloring and flavoring agents, surface treatment agents, acidity regulators, preservatives, sorbitol and / or guar gum. The liquorice paste may additionally contain from about 2% to about 10% liquorice extract, depending on the amount of glycyrrhizin of the active ingredient.

Of the liquorice pulp composition, sweeteners make up the largest 5% of the raw material group with a proportion of 40-60%. The sweeteners used in the manufacture of liquorice are sugars, sugar syrups and molasses. Sugars which are well suited for the preparation of the composition according to the invention are syrups (House worm syrup and Bakery syrup, Danisco Sugar Oy), Molasses (Food molasses, Danisco Sugar Oy), Liquid sugars (Neste 77, Danisco Sugar Oy) and sucrose. 10 In addition, starch syrups can be used to control structural properties. The flour used in the preparation of the liquorice is preferably wheat flour, the proportion of which is usually in the range of 25-40%. Other starchy flours such as oat, corn and potato flour may be used in addition to or in addition to wheat flour for the composition according to the invention. The Liu-15 impure raw material may be added to the pulp at various stages of the manufacturing process depending, e.g. the cooking method used and the raw materials selected. The insoluble raw material is added to the pulp in an amount of 0.01 to 20% by weight based on the dry matter. The amount required in each case will depend on the insoluble raw material itself and its properties, as well as on other pulp raw material components and / or the cooking method selected. According to one embodiment of the invention, titanium dioxide is added to the liquorice pulp in an amount of 0.1 to 10% by weight based on the dry matter. Preferably, the titanium dioxide is added to the liquorice pulp in an amount of 1 to 5% by weight of the dry matter, most preferably 2 to 4% by weight of the dry matter.

In a composition according to an embodiment of the invention, titanium dioxide is 40 g / 1500 g of liquorice pulp.

According to another embodiment of the invention sitosterol is added to a

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5 to 0.1 to 10% by weight of dry matter. Preferably sitosterol is added

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1 to 5% by weight of dry matter of liquorice, most preferably 2 to 4% by weight of dry matter. In a composition according to an embodiment of the invention,

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° 30 sterols is 8 kg / 342 kg of liquorice pulp.

| Only one food insoluble and fat-insoluble or fat-insoluble raw material, or alternatively two or more insoluble raw materials, may be used in the composition of the invention.

The water content of liquorice pulp generally ranges from about 15% to about 20%.

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According to one embodiment of the invention, liquorice pulp can be prepared from the following raw materials in open cooking under normal pressure: wheat flour, water, sweetener, titanium dioxide. The amounts of raw materials depend on the type and quality of flour chosen, the sweetener selected and the process used. According to an embodiment of the invention, the liquorice is prepared as follows: 1. Wheat flour and water are mixed into a uniform mixture, A.

2. Add sweetener and mixture A to the digester and bring the mass to the boiling point and add titanium dioxide.

3. Continue cooking to a dry matter content of 70-75% (as measured by refractometer).

4. Stop the heat stirring for about 5 min.

5. Drain the pulp from the digester into heat-resistant plastic and metal containers.

6. Shaping can be done immediately when the mass is about 90 degrees or the day after '' maturing ''.

7. The molded liquorice is dried at 40-50 ° C to a final water content of 15-20%.

According to another embodiment of the invention, the preparation of liquorice ta-20 is carried out as follows: 1. Wheat flour water is mixed into a homogeneous mixture A.

2. Add sweetener, blend A and titanium dioxide to the digester. Bring the mass to the boil and continue boiling to 70-75% solids (as measured by 25 refractometers).

4. Stop the heat and stir for about 5 min.

5 5. Drain the pulp from the stove to heat-resistant plastic and

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metal containers.

^ r ° 6. The shaping can be done immediately when the mass is about 90 degrees or

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° 30 the next day after 'ripening'.

| 7. The molded liquorice is dried at 40-50 ° C to a final water content of 15-20%.

According to a third embodiment of the invention, the preparation of liquorice is carried out as follows: ^ 35 1. Wheat flour, water and titanium dioxide are mixed to form a homogeneous mixture A.

2. Add sweetener to the digester and heat the mixture to the boiling point. 3. Continue to boil to a dry solids content of 70-75% (as measured by refractometer).

4. Heat off and stir for about 5 min.

5. Drain the pulp from the digester into heat-resistant plastic and metal containers.

6. The shaping can be done as soon as the mass is about 90 degrees or the day after "maturing".

7. The molded liquorice is dried at 40-50 ° C to a final water content of 15-20%.

The quality of the raw materials, the order and date of addition, the initial water content of the soup, the cooking time and the cooking process all affect the final product. The basic recipe described above may be supplemented with various sugar syrups, colorants, flavors and aromas, surface treatment agents, acidity regulators, preservatives, gelatin, glycerol, sorbitol, etc.

The composition and method of the invention are suitable for use in both open cooking and continuous processes.

The composition according to the invention has a more fluffy, airy structure and a better return to shape when compressed with conventional liquorice ver-20. Liquorice's different mouthfeel and airy, foamy texture also enhance the senses of different flavors.

The use of various natural or naturally occurring flavors in the liquorice composition of the invention is possible. 25 different kinds of berry and fruit powders, natural berries and fruits, berry and fruit flavorings, nuts and chocolate powders and meals, salami, and countless 5 confectionery flavors such as licorice cream and toffe

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for use in the composition of the invention. This provides a confectionery product with a pleasant palatability and mouthfeel which is fluffy, airy and well-shaped when pressed.

| The composition according to the invention stays well at room temperature and has a microbiological shelf life similar to that of ordinary liquorice.

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The following examples are intended to illustrate the product of the invention in more detail.

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Example 1. White liquorice A wheat flour 70 kg __water__80 kg B Liquid 77 175 kg

Ti02 8 kg __ salmia__3 kg C anise oil 0,1 kg __ licorice flavor__ _ water content in final product 15-20%

Liquid 77 is a liquid sugar product with a dry matter content of 77% based on the solubility of sucrose. Neste 77 is a product of Danisco Sugar Oy.

Liquorice pulp preparation was started by mixing wheat flour and water into a homogeneous mixture A. Liquid 77, titanium dioxide, salmi and mixture A. were added to the pot. Anise oil and liquorice aroma were added after the heat was sealed and stirred for about 5 min. 10 The pulp was emptied from the digester into heat-resistant plastic and metal containers. The shaping was done immediately with a mass of about 90 degrees. Alternatively, the design can be done the next day after 'maturing'. Molded liquorice was dried at 40-50 ° C to a final water content of 15-20%.

Compared to traditional liquorice, titanium dioxide-containing liquorice is 15 more fluffy, more airy, and better in shape when compressed. Licorice is white in color. Liquorice's different mouthfeel and airy, foamy structure enhance the taste sensation.

Example 2. Blueberry-flavored licorice ^ A wheat flour 315 g ^ __water__352 go B Liquid 77,810 gic \ i Ti02 40 g o ----- a-x C Blueberry powder 95 g cc Q citric acid 50% 2 ml ro bilberry flavor 2, 5 ml oo ---! - _ water content of final product 15-20% oo g Liquid 77 is a liquid sugar product with a dry matter content of 77% based on the solubility of sucrose.

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20 Neste 77 is a product of Danisco Sugar Oy.

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Liquorice pulp preparation was started by mixing wheat flour, water and titanium dioxide into a homogeneous mixture A. Liquid 77 and Mixture A were added to the kettle. The pulp was heated to boiling point and blueberry powder was added. Cooking was continued to a solids content of 70-75% (as measured by refractometry-5). Citric acid and blueberry aroma were added after the heat was sealed and stirred for about 5 min. The pulp was emptied from the digester into heat-resistant plastic and metal containers. The shaping was done immediately with a mass of about 90 degrees. Alternatively, the design can be done the next day after '' maturing ''. Molded liquorice was dried at 40-50 ° C to a final water content of 15-20%. 10 The licorice has a blueberry color and taste. Licorice has a fluffy, airy and foamy texture. Liquorice's different mouthfeel and airy, foamy structure enhance the taste sensation.

Example 3. Toffee-flavored liquorice

Wheat flour__315 g__19.9%

Water__356 g__22.5%

Neste 77__435 g__27.5%

Household syrup__375 g__23,7%

Caramel toffee flavor 3.3 g__0.2%

Creamy aroma__4.6 g__0.3%

Titanium dioxide__40 g__2.5% ET molasses__50 g__3.2% salt__5.0 g__0.3% _ 1583.9 g__

Liquid 77 is a liquid sugar product with a dry matter content of 77% based on the solubility of sucrose.

15 ET Molasses is a filtered dark, cane sugar-based, strong-flavored sugar syrup.

Neste 77, ET Molasses and Household Syrup are products of Danisco Sugar Oy.

o Caramel Toffee Flavor and Cream Flavor is made by Expressions Aromatiques.

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The liquorice was prepared as described in Examples 1 and 2.

° 20 The licorice is light brown and the toffees taste sweet. Licorice has the structure of bulky, airy and foamy. Liquorice's different mouthfeel and airy m foamy texture enhance the taste of the toffee.

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J Similarly, liquorice sweets flavored with other flavors, such as fruit or chocolate, can be prepared. The amount of flavor depends on ™ 25 mm. the flavor itself and the intensity of the flavor desired in the final product.

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Example 4. Black liquorice structure liquorice A wheat flour 70 kg water 80 kg __ licorice extract (sray powder) __ 8 kg B Liquid 77 140 kg ET molasses 35 kg black color 0.6 kg sitosterol (micro-milled) 8 kg __ salt__0.3 kg C__anal oil__0.1 kg _ water content in final product 15-20%

The preparation of the liquorice pulp is started by mixing the wheat flour, water and the liquorice extract into a homogeneous mixture A. Add to the kettle a liquid 77, half of 5 ET molasses, mixture A and sitosterol. Bring the mass to the boil and add the remainder of the ET molasses, black color and salt. Cooking is continued to a dry matter content of 70-75% (as measured by refractometer). The anise oil is added after the heat is sealed and stirred for about 5 min. The pulp is emptied from the digester into heat-resistant plastic and metal containers. The shaping can be done as soon as the mass is about 90 degrees or the day after "maturing". The molded liquorice is dried at 40-50 ° C to a final water content of 15-20%.

The liquorice thus produced is black in color and, compared to conventional liquorice, is more fluffy in structure, airier and, when compressed, returns to its shape. The different mouthfeel and foamy structure of the liquorice enhance the taste of the liquorice.

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Claims (20)

A liquorice pulp composition comprising flour, water, sweetener and food-grade, water-insoluble and fat-insoluble or insoluble raw materials. Composition according to claim 1, characterized in that the insoluble raw material is titanium dioxide, sterol and / or insoluble fiber. Composition according to claim 2, characterized in that the insoluble raw material is titanium dioxide. Composition according to Claim 3, characterized in that the composition contains from 0.1 to 10% by weight of titanium dioxide, based on the dry matter of the liquorice pulp. Composition according to claim 4, characterized in that the composition contains 1 to 5% by weight of titanium oxide based on the dry weight of the liquorice pulp 15. 6. A process for the preparation of a liquorice confectionery composition comprising flour, water, sweetener and food-grade, water-insoluble and fat-insoluble or insoluble raw material, characterized in that the process comprises the following steps 20 a) mixing flour, water and insoluble matter into heat the mixture A with the sweetener to the boiling point and continue cooking to achieve the desired solids content. C \ J A process for the preparation of a liquorice confectionery composition comprising flour, water, sweetener and food grade, water insoluble and low fat or insoluble 9 raw materials, characterized in that the process comprises the following steps c 30 a) mixing the wheat flour and water into a homogeneous mixture A b) heating the mixture A together with the sweetener and the insoluble raw material to a boiling point o and continuing cooking to achieve the desired dry matter content. A process for the preparation of a liquorice confectionery composition comprising flour, water, sweetener and food-grade, water-insoluble and fat-insoluble or insoluble raw material, characterized in that the process comprises a) mixing wheat flour and water into a mixture A b) and (c) adding the insoluble raw material and continuing to cook to the desired dry matter content. Process according to any one of claims 6 to 8, characterized in that the insoluble raw material is titanium dioxide and / or sitosterol. Process according to claim 9, characterized in that the insoluble raw material is titanium dioxide. 11. A process according to claim 10, characterized in that the titanium dioxide is used in an amount of 0.1 to 10% by weight based on the dry weight of the liquorice pulp. Process according to Claim 7, characterized in that the titanium oxide is used in an amount of 1 to 5% by weight based on the dry matter of the liquorice pulp. Use of a food insoluble and fat-insoluble or fat-insoluble raw material in the manufacture of liquorice pulp 20 as a modifier of the liquorice structure. 14. Use of a food insoluble and fat-insoluble or fat-insoluble raw material in the production of liquorice pulp as a natural or organic flavor enhancer. Use according to claim 13 or 14, characterized in that the insoluble raw material is titanium dioxide and / or sitosterol. Use according to claim 15, characterized in that the insoluble raw material is titanium dioxide. (M Use according to claim 16, characterized in that the titanium dioxide is used in an amount of 0.1 to 10% by weight, based on the dry matter of the liquorice pulp. ° 30 Use according to claim 17, characterized in that the titanium | the dioxide is used in an amount of 1 to 5% by weight based on the dry weight of the liquorice pulp. Use of a liquorice confectionery composition according to any one of claims 1 to 5 for the preparation of a liquorice confectionery. Liquorice confectionery characterized in that it comprises a liquorice pulp composition according to claims 1-5.