HU209884B - Ne sugar containing sweet industrial producing process and equipment for making of microcrystalli - Google Patents

Abstract

The present invention relates to a method and apparatus for producing a confectionery composition containing microcrystalline sugar. After dissolving the starting materials of the confectionery composition according to the invention, prior to or after partial concentration, the mixture is heated to 100-130 ° C under intense stirring, the mixture is pressurized to 1-3 bar, the mixture is expanded and at the same time in a thin layer. flushed, heated to a temperature of 110-140 ° C, with further stirring and the scope of the description: 8 pages (including 2 sheets)

Description

The apparatus according to the invention has two or three stages of heat transfer and one or two stages of elevators. The heat transfer unit has a preheat stage (1) with or without mixer, a superheat stage (2) with inserts and a rotary film compressor stage (3) with a mixer. The heat sink stage has a rotary film cooler stage (4) and / or a second heat sink stage (5). The stages are connected in sequence.

The present invention relates to a process and apparatus for the preparation of a confectionery composition containing microcrystalline sugar.

Confectionery products containing microcrystalline sugar: fondant, fondant cream, caramel, butter caramel, fortified caramel, fortified butter caramel, etc. A number of processes for preparing compositions are known. Such methods are described, e.g. Ferenc Mohos: Sectoral Technology. Confectionery II. Agricultural Publisher, Budapest, 1975. Textbook.

A common feature of the processes is that they consist of several steps, some steps being carried out in batch mode, other steps, generally ranging from molding to packaging, in one or more continuous steps, but fully continuous processes are also known.

Steps of the known processes are: dissolving the starting materials, optionally using starch syrup, into a sucrose solution starch syrup mixture, wherein the starch syrup may be partially or wholly replaced by isoc sugar for the solution or mixture.

- in the manufacture of caramel or butter caramel, the addition of one or more of the constituents of milk, milk powder, condensed milk, sugar-condensed milk and a sodium salt, eg. for mixing sodium chloride or sodium carbonate or sodium bicarbonate with other additives as appropriate, pre-thickening and then thickening the solution or mixture under atmospheric pressure or in vacuum

- for the manufacture of caramel, before or during the concentration process, fat, at least in part for butter caramel blending, emulsion formation, homogenisation and caramelization, cooling of the concentrated mixture, if appropriate, permanent resting or storage, shaping and packaging or further processing of the intermediate product.

The known processes carry out the pre-concentration and concentration at atmospheric pressure or vacuum and, by cooling, optionally resting or storing the concentrated mixture, and promoting the formation of microcrystalline sugar. Mechanical agitation is used to prevent microcrystals from settling on the cooling surfaces or clumping together.

The preparation of butter caramel is described in Hungarian Patent No. 196,896, which discloses the addition of sodium carbonate or sodium bicarbonate, the addition of fondant to interrupt cooling after caramelization to facilitate the formation of a microcrystalline structure, and the formation of microcrystals up to 48 hours. is set aside, which is equivalent to long cooling.

They are mechanically agitated during the described batch or continuous operations. The Sectoral Technology. Confectionery II. 104 on page 104 describes an emulsion preparation process whereby emulsion formation and thickening occurs in a film thickener, but because of the rapid course of the thickening - 8 sec. - only about 10% caramelization.

A disadvantage of the described processes is that during the heat exchange required during the operations, the protein and / or sugar content of the solution or mixture may burn on the heat transfer surfaces and further deposits may occur at the burn site. Burning also causes taste and color damage in the mixture. So far, this disadvantageous phenomenon has only been reduced by mechanical agitation and by controlling the rate of heat transfer - slowing it down and avoiding pre-compression or compression under pressure. Slower heat transfer, of course, limits the production capacity of processes and equipment.

It is an object of the present invention to provide a continuous process and apparatus for eliminating burns, crystallization on cooling surfaces, and formation of microcrystalline lumps and increasing the capacity of the apparatus.

The development of the method and apparatus according to the invention is based on the recognition that if the mixture is subjected to heat during intense mixing prior to concentration, i.e. heat is transmitted through the wall, thereby reducing the heating time, thereby increasing the production capacity. necessary amount of caramelization. Meanwhile, we find that the heat transfer surfaces are surprisingly free of burns and deposits.

Another discovery is that, with static mixing, we can create a significant increase in local resistance simply by using an element built into the equipment, thereby increasing the pressure and increasing the temperature. This "overheating" also results in an acceleration of caramelization, thus increasing the specific capacity of the equipment. The elements built into the inside of the apparatus are fluttering elements which, in addition to the straight passage, force the material fed into the apparatus into centrifugal movement along the wall of the apparatus. This mode of mixing is called static mixing. This is a very intense mixing to prevent burns and deposits on the unit wall.

HU 209 884 A

It is further discovered that after the static mixing step, the compression is carried out by abruptly releasing the overpressure, expanding the mixture, spreading it thinly over the heat transfer surface and continuously renewing the surface by mechanical stirring while maintaining the temperature of the mixture or maintaining the mixture. This measure significantly accelerates the concentration and allows the formation of microcrystalline nuclei. After compaction, it has been found that the mixture is cooled on the heat exchanger surface in a thin layer and continuously renewed by mechanical agitation. This allows a very rapid drop in temperature, leading to homogeneous monodisperse microcrystalline formation.

The process of the present invention consists in applying heat to the flowing mixture and heating the mixture to its boiling point while statically stirring, then heating the appropriate source of the composition at atmospheric pressure to about 5-15% higher than the temperature, i.e. "overheating" removing the pressure created by the resistive effect of the static elements, by about 20-40% more than atmospheric pressure, expanding the mixture while simultaneously expanding and flowing the heat exchanger surface in a thin layer, continuously renewing the surface of the layer by mechanical stirring so that the mixture and to a final condensation temperature depending on the physical properties of the solid components, which is generally in the range of 110-130 ° C, heating the condensed mixture on a heat exchanger surface in a thin layer and the surface of the foodstuff is cooled continuously by mechanical stirring to a temperature of about 60-90 ° C to form a microcrystalline material, which is further cooled, molded or poured into a wrapping sleeve such as chocolate sleeve or wrapped in chocolate or other coating or, if appropriate, further processed after storage.

In one embodiment of the process of the invention, the cooling of the caramel or butter caramel and the addition of a conditioner, so-called "caramel", are interrupted. stir in fondant.

In another embodiment of the process of the invention, the fondant produced by the process of the invention is admixed with a mixture for making caramel or butter caramel and then added to the apparatus.

The compacting and cooling apparatus for carrying out the process according to the invention is characterized in that it has a heat transfer through a wall having two or three heat transfer stages, i.e. a heating stage and one or two heat extracting stages, i.e. a cooling stage. The heat transfer stage includes, if appropriate, a partial preheating stage with or without mixer, a superheating stage with overpressure inserts, and a rotary film thickener stage for expansion. The heat sink stage has a rotating film stage and a second heat sink stage, e.g. rain film fridge, rotary film fridge, refrigerator table, etc. - there is.

According to an embodiment of the device according to the invention, the rotary film thickening stage of the heat transfer stage and the rotary film stage of the heat transfer stage are connected on a common axis.

The compression and cooling stages of the apparatus for carrying out the continuous process of the present invention are illustrated in the figures.

Fig. 1 is a schematic diagram of the compression stage of the apparatus for implementing the continuous process of the present invention, with a rainy film version of the compression reducer plate, the second heat stripping stage.

Figure 2 The condenser reducer tube version.

Figure 3 Valve version of the thickener.

Figure 4 Static element pressure boost version of the compactor.

In Fig. 1, the preheating stage without mechanical stirrer 1, which may be in any position, is connected to the horizontal or inclined static stirrer 2 with the overheating stage with overpressure insert. After the entry point 13 of the mixture to be compacted, there is no mechanical mixer in the preheating stage 1, in the variant shown, in one embodiment this preheating stage 1 has one or more static mixing element pairs or rows and one or more reducing plates 9. These create the overpressure. Both the pre-heating stage without mechanical mixer 1 or the mechanical mixer stage (not shown in the figures) and the overheating stage with static mixer 2 overpressure generating overpressure are surrounded by a heating jacket 6. The last 9 expansion plates are vertical or vertical max. It is located near or on the wall of 3 rotary film reduction stages with an angle of 30 °.

The rotary film thickener 3 is also surrounded by a heating mantle 6. In the center of the rotary film compression stage 3 is a shaft 17 driven by a motor 11 or a transmission having rigid or swinging vanes 10. At the top of the rotary film thickening stage 3 is a steam outlet 16. The bottom of the rotary film compression stage 3 may terminate without stenosis or in the stenosis shown. In the heating jacket 6 there is a steam inlet 14 with a temperature and pressure gauge 15, as shown in the figure or below, not shown in the figure.

The bottom of the rotary film condenser stage 3 is connected to the rotary film condenser stage 4 of the heat dissipation stage, in which it is also vertical or motor driven by max. There is a shaft at an angle of 30 °, on which rigid or movable blades 10 are located. The rotary film-cooling stage 4 is surrounded by a cooling jacket 7 and its upper part may be formed with the inclined material conveying surface 12 as shown.

The bottom of the 4 rotary film cooling stages is vertical or vertical max. It is connected to a second cooling stage 5 with an angle of 30 °, not shown in the figure, or without a mechanical stirrer shown in the figure. The cooling stage is optionally surrounded by 7 cooling coats. To drain the product, see Figure 18

GB 209 884 The view is provided. The second cooling stage 5 may be a rain film cooler or a rotary film cooler known per se, a refrigerating table, or other cooling device.

2-4. Figures 1 to 5 show, by way of example, different overpressure inserts of the superheat stage with the inserts 2. In Fig. 2, the reduction tubes 19 are shown, in Fig. 3 are valves 20, in Fig. 4, pairs or rows of static mixing elements 21 are shown.

In the compression and cooling stages of the apparatus for carrying out the process according to the invention, the mixture is introduced at the inlet 13 into the non-mechanical or mechanical agitator pre-heating stage 1, where the heat transfer fluid in the heating mantle 6 is e.g. steam causes the flowing mixture to be concentrated to 100-110 ° C through a wall. The mixture to be concentrated then flows from the preheat stage 1 to the superheat stage 2 with the inserts. By means of the static mixing element 8 or row and the reduction tubes 19, the static mixing element 8 and valves 20, or the static mixing element 8 and the reducing plates 9, create an overpressure of 1-2 bar in the flowing mixture. In the superheat stage 2, the temperature of the flowing mixture to be condensed is raised to 110-130 ° C, depending on the water content, by the heat transfer fluid in the heating jacket 6, at or above its atmospheric spinning point. The resulting overpressure causes little or no bubble formation in the superheat stage provided with the inserts 2.

Passing from the superheat stage provided with the inserts 2 through the reduction plate or other pressure-increasing insert, the flowable condensing mixture enters the rotary film compression stage 3, where it expands suddenly and expands. The vapor bubbles released by the expansion are discharged through the outlet 16. The mixture is uniformly applied to the heat transfer wall with the sealing blades 10 of the rotation film 3, heated to 120-130 ° C, and the internal surface of the heat transfer wall is constantly renewed with the blades 10. By the time the mixture rolls down to the bottom of the rotary film concentrator, it will lose excess water and become a kneadable consistency.

The concentrated mixture was brought to 4 rotary film cooler stages where it was cooled to 60-90 ° C with stirring. At this point, microcrystals are formed, but they do not adhere to the wall of the condenser and do not grow into larger crystals, but remain in the microcrystalline structure. The flowing condensed microcrystalline mixture is brought to the rain film or other type of second heat sink, where it is cooled to 40-60 ° C. 5-10% of the amount is taken back to the beginning of the heat stripping stage to facilitate the formation of the microcrystalline structure.

The process and use of the apparatus according to the invention are illustrated by examples.

Example 1

For the preparation of fondant, a sugar solution and starch syrup were prepared in a recirculating solvent, known in the art, in a recirculating solvent and mixing vessel having a pump and a static mixer, a heat exchanger, a heating section, and passing the mixture through a static mixer 2 was heated to a temperature of 114-115 ° C in a superheat stage with an overpressure insert while stirring with a pair of static mixing elements 8 to prevent damage and burns, and a 3 bar overpressure was applied with the reducing plate insert 9 the mass was introduced into the rotary film compactor 3, where the mass was expanded, and at the same time spread evenly with the blades 10 of the rotary film compactor on the heat transfer wall. This resulted in a large amount of steam, which was removed through a conductor 16 located on the top of the rotary film compressor 3. By rotating the blades 10, the surface of the mass dripping on the inner surface of the heat transfer wall is constantly renewed. The mass was heated to 120 ° C through heat transfer to the rotary film cooler stage, where it was cooled to 80 ° C, cooled to 60 ° C in the second heat treatment stage 5, and the product was discharged in 18 places. .

Example 2

For the preparation of caramel, a mixture of sugar-starch-syrup-condensed milk was prepared in a recirculating solvent-mixing vessel, known per se, having a pump and a static mixer heat exchanger, a heating section, followed by a mechanical stirrer, 1 heated to a temperature of 114-115 ° C at superheat stage 2 while stirring with the static mixer element pairs 8 to prevent damage and burns and to create a 2 bar overpressure with the reduction tubes 19. The caramelization process was partially completed here and then expanded following the single overpressure insert, at the same time the mixture to be thickened was evenly spread on the heat transfer wall with the blades 10 of the rotary film thickener. The large amount of steam generated was removed through a bottom outlet. By means of heat transfer through the wall, the temperature of the mixture was raised to 125-130 ° C, while the caramelization and evaporation of the mixture was completed. The mixture was passed to rotary film cooler 4, where it was cooled to 80 ° C and allowed to stand for 16 hours while cooling to 30 ° C. The resulting caramel was further processed in a known manner.

Example 3

The butter caramel was prepared in the same manner as in Example 2, except that butter was added to the sugar-starch-condensed milk mixture and 0.05% sodium carbonate was added. The temperature of the mixture was increased to 118 ° C in the rotary film thickening stage 3, to the second heat removal stage 5 of the heat stripping stage, in the amount of 10% of the feed mixture with a solid, fine granular (max. 0.4-0.5 mm) ) fondant was added.

Example 4

The procedure for the preparation of butter caramel was as in Example 3, except that the mass was heated to 114-116 ° C in the rotary film thickener stage 3,

The microcrystalline mixture taken from the bottom of the rotary film cooler at the top of the rotary film cooler stage was returned to the mixture in an amount of 10%.

Claims (3)

A process for the continuous preparation of a confectionery composition containing microcrystalline sugar, such as fondant, caramel, butter caramel, fortified caramel, fortified butter caramel, by preparing a solution or mixture, pre-compressing the solution or mixture, cooling the concentrated mixture, optionally cooling or molding, packaging, or use as an intermediate, characterized in that the mixture is brought to 100-130 ° C with vigorous stirring prior to or partially concentrated, and the pressure of the mixture is increased to 1-3 bar, followed by expansion and at the same time extending and streaming in a thin layer on a heat exchange surface, the surface of the layer is continuously renewed by mechanical stirring while the mixture is heated to a final compression temperature of HOMO ° C and then kneaded the mixture is cooled to 70-90 ° C, the microcrystalline material is cooled to 30-60 ° C, and the resulting mass is processed into a finished article in a known manner. Apparatus for carrying out the continuous process according to claim 1, characterized in that the apparatus has two or three stages of heat transfer and one or two stages of heat dissipation either with or without mixer preheating stage (1), with a superheating stage (1). 2) and a rotary film thickener stage (3) equipped with a stirrer, the heat sink stage having a rotary film cooler stage (4) and / or a second heat sink stage (5) which are successively connected. Apparatus according to claim 2, characterized in that in the superheat stage (2) the mixing elements (8) or rows and reducing tubes (19) are provided. or a mixing element (8) and valves (20) or a mixing element (8) and a reduction plate (9).