JP2937382B2 - Confectionery manufacturing method - Google Patents

Description

Description: BACKGROUND OF THE INVENTION <Industrial Application Field> The present invention relates to a gasified ca-rame.
l) to a confectionery or caramel filled with it and to a method for obtaining a confectionery or caramel filled with such a gas-filled caramel.

BACKGROUND OF THE INVENTION For the production of caramels, chewing gums and chocolates, an inert gas is introduced in its liquid or pasty state to obtain products of lower density and therefore lower cost per volume or different tastes. Numerous patent specifications have been published for the production method. However, in any of these patent specifications,
There is no distinction between "pop" caramels and those with gas retained inside the lump.

The first patent to appear in which a gas was introduced into a molten saccharide mixture, which was encapsulated in the saccharide mixture when left to cool and popped upon release, was disclosed in U.S. Pat.
2,893 (filed January 6, 1959). May 21, 1979
On the same day, the same inventor of the present application for the first time asserted the importance of the diameter of the gas bubble of the stored gas (Spanish patent 480,775).

Gas-filled caramel is a mixture of various sugars into which a semi-liquid or paste-like state is introduced with an inert gas under pressure. Caramel chips are highly hygroscopic, so that mere contact with the surrounding atmosphere causes the caramel to absorb moisture and disintegrate. This is because the caramel is compressed and the absorbed moisture is sufficient to release the stored gas. This is why the caramel packaging must have an absolute barrier to moisture.

By means of the patented gas-filled caramels described above, products of very different particle sizes, ranging from about 0.01 mm to 10 mm or larger pieces, have been obtained. The product thus obtained is sieved and utilizes 0.5-4.5 mm strips. Currently this product is packaged in unit packets containing 4-10 g per bag. The sensation of the child is very short because the child consumes the contents of the bag in a very short time and discards it. This is one disadvantage of this product. This is because the package is an aluminum foil having a thickness of 8 to 9 microns and a heat-sealable layer in order to obtain an absolute barrier to moisture. This makes the end product more expensive, but does not provide any benefit to the child, a consumer who has to pay a higher price for the wrapping paper it needs. .

At present, commercially available caramel with a stick is filled with various liquid products, solids, foamed powders and the like. The addition of these products is carried out by means of a pressure pump in which the article to be filled is filled into caramel pieces before they pass through a granulator and a stamp press. In this method, gas-filled caramel chips cannot be introduced. This is because the chips are broken by the working pressure of the pump (the chips of the gasified chemical are extremely brittle), and the chips are powdered. Thus, a strip smaller than 1 mm has a weak "shoe shoe feeling (h
issing sensation)
The chips lose their "popping" sensation when placed in the mouth because they do not provide a "pping" sensation.

SUMMARY OF THE INVENTION <Problems to be Solved by the Invention> Accordingly, an object of the present invention is to improve the above-mentioned drawbacks, particularly in the manufacture of confectionery having a gas-filled caramel therein. Means for this and other objects of the present invention to be clarified herein are as follows: (a) a step of preparing an initial caramel lump; (b) at least one kind of essence or colorant added to the lump. (C) dividing the caramel mass into two parts and arranging the two parts in a complementary hollow mold; (d) connecting the two complementary hollow molds; Integrating the two parts of the caramel mass, (e) removing the caramel thus obtained from the mold, and obtaining a confection filled with the gas-filled caramel. (1) the initial caramel mass is at a temperature of 90-150 ° C. and at a moisture lower than the equilibrium moisture of the gas-filled caramel; (2) blending the at least one additive and in the mold of the mass Piercing the two parts of the caramel agglomerate placed in the complementary hollow mold with a volume of 0.2-20 ml, (3) placing the complementary hollow mold at a temperature below about 50 ° C. Cooling to a temperature; (4) placing chips of gaseous caramel alone or in a mixture with chewing gum in an amount of 0.2 to 15 g having a particle size of about 0.2 to 10 mm into the perforated cavity of the two parts; (5) The present invention is directed to a method, which comprises applying an adhesive to the two portions of the caramel mass placed in the mold before connecting the two layer complementary hollow molds. Is achieved by

The present invention is directed to the formation of hollow forms of ordinary caramel lumps obtained by the above method, into which chips of caramel containing gas or a mixture of chewing gum and caramel containing gas are compounded. More specifically, the present invention relates to a method for producing caramel with or without a stick filled with caramel chips mixed with a hollow shape and caramel or chewing gum. A process which preserves all "popping" features and is also stable without the need for special packaging.

The method of the present invention comprises the production of caramel agglomerates according to the "normal" method described above, but the agglomerates are cooled in order to allow them to cool as quickly as possible to increase production and save energy. Point (dropping poin
Preferably, t) is as low as possible. This initial caramel mass has a temperature of about 135 ° C. and about 2% moisture (KF).

After the caramel mass has been obtained, the stick is automatically introduced into the mold. The caramel agglomerates are divided into molds by a system known as "depositing" in the confectionery industry. These molds consist of two hollow parts, into which a stick is inserted. These two pieces can be filled with different colorants and fragrances.

These formed and perforated strips must be cooled to about 30-38 ° C. by passing the mold through a cold tunnel. For this reason, it is desirable that the temperature of the first lump be as low as possible in order to arrange the caramel. At final temperatures higher than 38 ° C, the gasified caramel may collapse. Using a mixture of sugars whose placement temperature is lower, the caramel moldings can be cooled faster, thus increasing production.

Once the strips are formed and cooled at a temperature of 30-38 ° C, the gas-filled caramel chips, alone or mixed with chewing gum, are added to the interior of the cavities of the strips thus formed. Then, when these two strips are connected, the caramel containing gas has a caramel layer that insulates it, so that it remains well protected from ambient moisture inside the confectionery.

The point of connection or connection of these two molded pieces is a lump of melted caramel or a product suitable for consumption, which fulfills the condition of providing a moisture barrier and is stable for a long time, for example, waxes, Sealed with sorbitol, lacquers and the like. It is desirable to form a caramel ring at the melting point to further ensure sealing. To finish the method, finally the conveyor belt is inverted, the mold is opened and the caramel is dropped on another conveyor belt.

Three important advantages are achieved by the present invention: (1) the use of expensive aluminum foil packaging is avoided and the caramel mass itself having the characteristics shown in more detail below is itself contained within the strip; The final product can be wrapped in any paper to provide a sufficient barrier to moisture for the gas-filled caramel chips located; (2) New products, previously unknown (eg for children), are obtained . The child is now popping up in a small bag
s) ", because only gas-filled caramels containing only small pieces of caramel with""are known.

(3) Since a transparent caramel can be obtained, it is possible to actually see the gas-filled caramel chips inside the confectionery.

In the method of the present invention, the initial caramel mass preferably has a suitable point of about 40-150 ° C, whereas the moisture of the caramel mass is less than the equilibrium moisture of the gas-filled caramel, preferably About 0.5-6%, most preferably about 1.5-3.5%. The temperature of the caramel agglomerates is from about 90C to 150C, preferably about 135C. The two complementary molds may be identical or they may be different from each other. Furthermore, the essence and colorant added to the caramel mass in two different parts placed in the complementary mold may be the same or different in the caramel mass in each part and the essence and color different from the other parts. Colorants may be added. The temperature at which the mold is cooled after placing the caramel is less than about 50 ° C., preferably about 30-38 ° C., while the volume of the cavity to be drilled in each mold is between 2 and 20 ml, preferably between about 1.5 and 1.5. 4.0 ml.

The particle size of the molten caramel placed in the cavity thus drilled is about 0.2 to 10 mm, preferably about 0.5 to 10 mm.
4.5 mm, while the amount of this caramel placed in the cavity is about 0.2-15 g, preferably about 1-3 g. Further, the thickness of the wall of the outer caramel mass provided with the cavity is preferably about 2-4 mm. In particular, the outer caramel wall is thicker where the stick is inserted.

DESCRIPTION OF THE PREFERRED EMBODIMENTS The caramel mass of the present invention is prepared according to the usual method illustrated in FIG. More specifically, in this production, the saccharide and water are mixed while slightly heating in the reactor 1, preliminarily dissolved by heating and stirring in the reactor 2, and the mixture is heated in the boiling chamber 3 provided with the coil 4. Heat to high temperature, make preliminary vacuum with rotor 5, extract water,
The caramel is concentrated and the caramel mass is placed in a vacuum chamber 6
Substantially by drying to about 2% moisture.

Finally, the splitting is achieved by adding the essence and colorant at 7, mixing the mass at 8 and then passing through a molding step on the first conveyor belt 9, whereupon the removal of the mold at 10 Then, the caramel removed from the mold is passed through another conveyor belt 11.

The operation of automatically placing the sticks 12, 13 in the molds 14, 15 can be seen in FIG. The caramel mass is divided into molds by a system known as "placement" in confectionery companies (see FIG. 2B). Thereafter, at 17 a cavity is provided in the caramel.
These molded and perforated caramel pieces are reduced by passing the mold chain 18 through a cold tunnel.
Must be cooled to 30-38 ° C. After these strips have been formed at a temperature of about 30-38 ° C., the gas-filled caramel chips alone or mixed with the chewing gum are added into the cavities of the formed pieces. The adhesive is then applied at 19 to the two parts of the caramel mass in molds 14 and 15.

Thereafter, when these two pieces are connected at 20, the caramel containing gas has a caramel layer that insulates water, so that it remains well protected from ambient moisture inside the confectionery. The connection or connection of these two pieces is sealed with a melted caramel or a product suitable for consumption, which fulfills the conditions that provide a moisture barrier. When finishing, the belt is finally
The mold is inverted at 21, the mold is opened at 22, and the caramel thus formed is dropped on a conveyor belt 22a.

FIG. 3 illustrates a caramel 23 provided with a stick 24 and an internal cavity 25 according to the invention. The gas-filled caramel resides in the confectionery or caramel internal cavity 25 shown in FIG.

 The present invention will be described in more detail by the following specific examples.

Example 1 A saccharose: glucose mixture is prepared at a ratio of 70:30 in a "Caramix" facility with a "Triple Rotocooker" of the TER BRAAK Company to obtain a caramel syrup having a final moisture of 2% and a final temperature of 135 ° C. Was. Essence and colorant were added. The resulting product is placed in a mold having two semi-circular and hollow portions as shown in the method of FIG. 2 of the present case (one of which is pre-installed with a stick if necessary). It was placed on a suitably cooled belt having what is termed "pouring" or "placement" in the confectionery industry. The introduction of the stick and the geometry of the mold are entirely arbitrary.

The caramel was then drilled in the mold to create a hollow volume of about 3.8 ml. This caramel agglomerate is then reduced by passing the conveyor chain through a cooling tunnel.
Cooled to a temperature of 38 ° C. Then, 2 g of caramel chips were added. These two caramel parts were joined and sealed with a 90:10 mixture of molten fructose: sorbitol and a very similar mixture forming a ring around the resulting joint. There was a stripping mechanism at the end of the chain, and the stripped strip was passed through another conveyor belt (see FIG. 2).

Example 2 First, molten sorbitol was prepared in a reactor at a temperature of 110 ° C., and the remaining preparation steps were the same as in Example 1.

Example 3 A mixture of fructose: sorbitol in a ratio of 90:10 was first prepared and then the same steps as in Example 1 above were performed.

Analysis of the "popping" sensation The "popping" sensation of a single lot of gaseous caramel varied from person to person, thus creating an analysis system to check the quality and intensity of the pop. That is, the testing of gas-filled caramels has been simplified and improved with objective, simple and reliable results.

"Pop" is created by the destruction of the caramel film caused by the pressure of the inclusion gas giving "sound". As used herein, the term "sound" means anything that produces a unique sense of hearing. The onset of these sensations is described as a series of changes that propagate through the air and cause the eardrum to vibrate upon reaching the eardrum. The tympanic membrane vibrations are transmitted, deformed and processed by the ear until they reach the cortex, where the sound sensation occurs in the form of bioelectric energy.

Improvements in the gas-filled caramel "pop" analysis system were achieved by adapting the analysis system to the realities of human consumption. Because "listening" for gas-filled caramel pops in a glass of water and "listening" for gas-filled caramel pops in an individual's mouth are transmission media in the latter case. The "pop" generated in the mouth (acting as a resonator) is transmitted to the middle ear through the Eustachian tube, which connects the throat to the middle ear directly from the mouth, which is not equivalent, even more directly. This is because that). In other words, in the latter case, humans do not "hear" pop through the outer ear. However, those who stand in front of individuals consuming gasified caramel, on the contrary, "listen" for pop through their outer ears.

For this reason, analytical systems have been developed so that one and the same person consuming the caramel is as close as possible to a pump of intensity and volume that "listens" when the gas-filled caramel is placed in the mouth of the individual. On the other hand, the improved test system allows the recording of both quantities and intensities that have been found to be fundamental to the study in a graphical pop-up display.

The main features of this test system are as follows: Equipment (a) Power Supply Model ZG0254 (BRUEL KJAER
Made), (b) Hydrophone Model 8103 (BRUEL KJAER
), (C) Precision Sonometer Model 2235 (BRUEL
KTAER), (d) Magnetic Agitator Model A-06, trademark SBS (SELECTA), (e) Recorder Model OMNISCRIB
E Serial D-500, trademarks BAUSCH and LOMB (CRISON, SA
(F) 400cc precipitation vessel, (g) water temperature = 15 ° C.

Method In this method, a predetermined and constant amount of gas-filled caramel is produced, and the amount and intensity of pop is determined. Place the Teflon-coated magnet in the container and sink the hydrophone. Activate the magnetic stirrer (0 to 10 on the speed scale)
) To obtain sufficient agitation not detected by the hydrophone. Connect the hydrophone to the sonometer with a cable. Sonometers are always measured under the same conditions.

The gas-filled caramel pops produced in the water container are detected by a hydrophone, which sends a detection pump to the recorder next to the sonometer, which gives a graph of the pops in both volume and intensity (No. (See FIGS. 4 and 5).

4 and 5, the horizontal axis represents time (minutes), the vertical axis represents two scales in dB, ie, the underwater transmissibility, scales A and C for 20 μp (micropascal), and air. The scales B and D representing the medium transmissivity are shown. The speed of the recorder is 5 cm / min or 2.5 cm / min. It is desirable that the device be correct on a daily basis so as to eliminate possible distortions.

Results Graphs with different pops were obtained that could scale underwater transmission and air transmission. Different results are seen where each pop of the gas-filled caramel is represented by a peak and the intensity is represented by the height (FIGS. 4 and 5). These graphs represent the sensation of popping that consumers of caramel or confectionery filled with gas-filled caramel have. Initially, only the exterior corresponding to the normal caramel structure of the caramel or confection melts, and since this exterior has only a protective function, the popping sensation is practically zero.
After this exterior melts, a pop begins, which is always larger until the gaseous caramel chips are completely consumed. All of this has allowed for a more detailed study of each of the different factors that can affect the quality of the final product.

The description of the invention is illustrative only and does not limit the scope of the invention in any way.

[Brief description of the drawings]

FIG. 1 is a schematic diagram of a method for producing a conventional type of confectionery or caramel mass. FIG. 2 is a schematic diagram of the method of the present invention. FIG. 3 is an embodiment of a caramel made according to the present invention. FIGS. 4 and 5 are graphs respectively illustrating the intensity of "pop" sound in decibels on the vertical axis in two cases of caramel or confectionery produced according to the present invention, underwater transmission and air transmission, respectively. .

──────────────────────────────────────────────────続 き Continuation of the front page (56) References JP-A-56-117755 (JP, A) JP-A-56-29958 (JP, A) JP-T-61-501548 (JP, A) US Patent 4837039 (US U.S. Pat. No. 4,952,417 (US, A) U.S. Pat. 4,210,92 (US, A) U.S. Pat. No. 4,279,793 (US, A) U.S. Pat. No. 4,282,263 (US, A) U.S. Pat. Int.Cl. ⁶ , DB name) A23G 3/00-3/32 WPI (DIALOG)

Claims (19)

(57) [Claims] (1) a step of preparing an initial caramel lump; (b) a step of blending the lump with at least one additive which is an essence or a coloring agent; Dividing the two parts (16) into complementary hollow molds (14, 15); (d) connecting the two complementary hollow molds (20) to form the mold (14) , 15) integrating the caramel agglomerates of the two parts; (e) removing the caramel thus obtained from the mold (22); (1) the initial caramel mass is at a temperature of 90-150 ° C. and at a moisture below the equilibrium moisture of the gas-filled caramel; (2) blending the at least one additive and After placing the mass in the mold (14,15), the complementary hollow And drilling a cavity volume of 0.2~20ml in the caramel mass of the two portions placed within (17), and cooled to a temperature between the 30-38 ° C. (3) said phase Hoteki hollow,
Placing a chip of gaseous caramel having a particle size of 0.2-10 mm and an amount of 0.2-15 g alone or in a mixture with chewing gum into the perforated cavity of the two parts; A method of making confectionery, comprising applying an adhesive (19) to the caramel mass of the two parts placed in the mold before the connection (20) of the hollow mold. 2. An additional step of inserting a stick (12, 13) into one of the two portions of the caramel mass when placing the two portions in the complementary hollow mold (14, 15). The method of claim 1 comprising: 3. After the confection comprising the gas-filled caramel is removed from the mold, the method further comprises the step of sealing the joining area of the two parts with a mass of melted caramel or a product suitable for consumption. The method of claim 1, wherein 4. The method of claim 1, wherein said caramel mass is transparent. 5. The method of claim 1 wherein said initial caramel mass has a dropping point of 40-150 ° C. 6. The method of claim 1, wherein the caramel mass has a water content of 0.5 to 6%. 7. The caramel mass has a water content of 1.5 to 3.5%.
The method of claim 6, wherein 8. The method of claim 1, wherein said two complementary hollow molds are isomorphic. 9. The method of claim 1, wherein said two complementary hollow molds have different shapes from each other. 10. The method of claim 1, comprising the additional step of adding an essence and a colorant to said two portions placed in said complementary hollow mold. 11. The method of claim 1, comprising the additional step of adding different essences and colorants to said two portions of said caramel mass placed in said complementary hollow mold. 12. The method of claim 1 wherein said temperature at which said mold is cooled after said caramel mass is deposited therein is between 30 and 38 ° C. 13. The method of claim 1, wherein the volume of the cavity drilled in each mold is between 1.5 and 4.0 ml. 14. The method of claim 1, wherein said particle size of said molten caramel placed in said perforated cavity is 0.5-4.5 mm. 15. The method of claim 1, wherein the amount of caramel placed in said cavity is 1-3 g. 16. The method of claim 1, wherein the wall of the outer caramel mass after the cavity has been drilled therein is 2-4 mm thick. 17. The method of claim 2 wherein the wall of the outer caramel mass after the cavity has been drilled therein is thicker at the portion where the stick is inserted. 18. A step of preparing an initial caramel lump, (b) a step of blending at least one additive which is an essence or a coloring agent with the lump, and (c) a step of mixing the caramel lump. Dividing the two parts (16) into complementary hollow molds (14, 15); (d) connecting the two complementary hollow molds (20) to form the mold (14) , 15) integrating the caramel mass of the two portions in (e) removing the caramel thus obtained from the complementary hollow mold (22). A method for obtaining a caramel-filled confection, wherein: (1) the first caramel mass is at a temperature of 90-150 ° C. and at a moisture below the equilibrium moisture of the gas-filled caramel; (2) the at least one addition After compounding the agent and placing the mass in the mold (14,15), In the caramel mass of the two portions placed in the complementary hollow 0.2-2
Piercing a cavity with a volume of 0 ml (17), (3) cooling the complementary hollow mold to a temperature between 30-38 ° C., (4) weighing 0.2-15 g with a particle size of 0.2-10 ml. Placing the chips of the gasified caramel alone or in a mixture with the chewing gum into the perforated cavity of the two parts, (5) in the complementary hollow mold before coupling (20) the two complementary hollow molds A gas-filled caramel-filled confection obtained by a method comprising applying an adhesive (19) to the caramel mass of the two parts placed. 19. A confectionery according to claim 18, wherein one of the caramel agglomerates of the two parts is provided with a stick (24).