JP6034397B2 - 菓子製品およびそれらの製造 - Google Patents
菓子製品およびそれらの製造 Download PDFInfo
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- JP6034397B2 JP6034397B2 JP2014545350A JP2014545350A JP6034397B2 JP 6034397 B2 JP6034397 B2 JP 6034397B2 JP 2014545350 A JP2014545350 A JP 2014545350A JP 2014545350 A JP2014545350 A JP 2014545350A JP 6034397 B2 JP6034397 B2 JP 6034397B2
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- Prior art keywords
- edible jelly
- edible
- product
- jelly product
- jelly
- Prior art date
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- Nutrition Science (AREA)
- Dispersion Chemistry (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Manufacturing & Machinery (AREA)
- Jellies, Jams, And Syrups (AREA)
- Confectionery (AREA)
- General Preparation And Processing Of Foods (AREA)
Description
・塩酸またはオルトリン酸でデキストリン(E1400)ローストされたデンプン
・水酸化ナトリウムまたは水酸化カリウムで処理されたアルカリ加工デンプン(E1402)
・過酸化水素処理による漂白デンプン(E1403)
・次亜塩素酸ナトリウムで処理して粘度を低くした酸化デンプン(E1404)
・酵素処理デンプン(酵素処理は、これらに限定されないが、α−アミラーゼ、β−アミラーゼ、グルコアミラーゼ、マルトゲナーゼ、プルラナーゼおよびイソアミラーゼまたはそれらの任意の組み合わせを包含しているエキソ型酵素および/またはエンド型酵素による処理を包含する。例は、(INS:1405)、マルトデキストリン、シクロデキストリン)
・モノスターチリン酸塩(E1410)(亜リン酸または塩(リン酸ナトリウム、リン酸カリウム、または三リン酸ナトリウム)で処理して、老化を低下させたもの)
・ジスターチリン酸塩(E1412)(例えば、トリメタリン酸ナトリウムでエステル化し、レオロジーおよび食感を変更した架橋デンプン)
・アセチル化デンプン(E1420)(無水酢酸でエステル化処理したもの)
・ヒドロキシプロピルデンプン(E1440)またはデンプンエーテル(プロピレンオキシドで処理して、粘度安定性を増加したもの)
・ヒドロキシエチルデンプン(エチレンオキシドで処理したもの)
・オクテニルコハク酸無水物(OSA)デンプン(E1450)(乳化剤として用いられ、疎水性を加えるもの)
・カチオン性デンプン(デンプンに正電荷を与える)
・カルボキシメチル化デンプン(モノクロロ酢酸で処理し、負電荷を与える)
ならびに、リン酸化ジスターチリン酸塩(E1413)、ヒドロキシプロピルジスターチリン酸塩(E1442)、アセチル化酸化デンプン(E1451)などの混合した加工デンプン。
(設備)
パイロットプラントスケール間接(チューブ状)クッカースキッド(Vomatech BV製)
・高せん断混合器を備える30kgのスチームジャケット付きの事前混合物ベッセル
・背圧能を有するスチームチューブ状調理器
・真空ポンプを備えるスチームジャケット付フラッシュオフ容器
・二軸共回転押出機(Gabler GmbH製)
・ジャケット付スタティックミキサー(SMX型)(Sulzer Chemtech製)
大理石スラブ/クーリングテーブル
ピストン押出機(A.W.Smith & Sons Ltd製)
水およびグルコースを事前混合容器に加えた。撹拌と加熱を用いて上記成分をかきまぜ、約60℃に加熱した。酸加工デンプンおよび糖をドライブレンドして混合し、徐々に、水およびグルコース混合物中に添加した。撹拌と加熱を続けた。事前混合温度を85℃を超過させず、デンプンのゲル化が始まるのを避けた。最後に、ゼラチン溶液およびリンゴ果汁の濃縮物を事前混合物に添加した。この時点で、事前混合物の固体は78%であった。
調理したゼリー製品を大理石スラブまたはクーリングテーブル上で、約80℃〜約40℃に冷却した。この冷却局面の間、調理したゼリー製品を、継続的に移動させ、折りたたんで、冷却がゼリー製品全体にわたって均一となることを確保した。約40℃で、ゼリー製品をピストン押出機に配置した。機械は、円形断面を有するダイヘッドを通して製品を表す垂直運動において移動し、約6mmの直径を有するピストンを含む。当該機械およびダイヘッドは、ゼリー製品と接触する前にオイルで完全にツヤをだした。当該ゼリーの押出温度は、約35℃であり、ゼリーロープを形成した。
図1を参照して、およそ85℃の温度で冷却したゼリーの塊を、二軸共回転混合押出機4(Gabler GmbH製、型番第DE−40−T−15D)に調理器2から移動させた。当該押出機をジャケット付きの供給ホッパーで満たし、ジャケット温度をジャケットに熱水を循環させて85℃に維持した。押出スクリュー構造は運搬型スクリュー要素のみを用いた。
これらの実施例は、実施例1に記載されているゼリー塊を用いた。実施例2〜12は、実施例1に記載されている押出装置(フロースプリッターおよびジャケット付きスタティックミキサーを備える押出機と同じものを用いた。2つのロープは、約5mの長さを有し、約17〜25℃の表面温度を有する冷却ベルトに直接押し出された。実施例13〜19は、異なる押出配置(同じ搬送要素設定であるが、フロースプリッターまたはジャケット付きスタティックミキサーを有しない)の物を用いた。1つのロープは、押出機から、約5mの長さかつ約17〜25℃の表面温度を有する冷却ベルト上に直接、押し出された。その押出パラメータは以下の表に示すように調整された。特に、実施例は、ダイプレートでゼリー温度が、26℃(実施例9)の最低値から69℃(実施例2)の最大値に広く変動した時でも、製品を製造したことを示す。
特段の記載がない限り、全てwt%である。
以下の成分を用いた。
以下の成分を用いた。
以下の成分を用いた。
以下の成分を用いた。
以下の成分を用いた。
アラビアガム(45%)、水(45%)および砂糖(45%)の溶液を、沸騰水を用いて調製し、約50℃に冷却した。実施例1を参照して押出により形成した押出ゼリーの複数のロープを約20℃で個々にブラシを用いて手でこのアラビアガム溶液を用いて被覆し、ロープ上に表面コーティングを十分に形成した。個々のロープを約5〜約15cmの長さに切断し、その後、異なる立体配置で互いに接触させた。用いた異なる立体配置は、図3または図5に示すように、2または3個の個々に押出されたロープを含むそれぞれの立体配置を有する単純に「隣り合った」配置、またはねじられた配置であった。一旦、所望の立体配置にくっつけたとき、被覆されたロープは、外力を維持する必要なくそれらの形状を保持した。
Claims (29)
- ゼリー形成物質の塊の形成ステーションへの漸進性進行および形成ステーションでのボディーの漸進性形成によりゼリー形成物質の塊から形成されるボディーである食用ゼリー製品であり、
糖類と、親水コロイドおよび加工デンプンから選択される構造形成剤との透明なマトリクスを含み、
食用ゼリー製品の固形物量は、ボディーに形成されるとき、少なくとも60wt%であり、
前記食用ゼリー製品が、5μm以上5mm以下の空気の気泡を含有し、
前記食用ゼリー製品の気泡の含有量は、前記食用ゼリー製品の全体積の20%を超過しない、食用ゼリー製品。 - 前記構造形成剤が、いずれの場合も食用ゼリー製品の重量に基づき、
2wt%〜10wt%の親水コロイド、および
6wt%〜35wt%の加工デンプン、
から選択される、請求項1に記載の食用ゼリー製品。 - 前記親水コロイドがゼラチンであり、加工デンプンが化学修飾デンプンおよび物理加工デンプンから選択される、請求項1または2に記載の食用ゼリー製品。
- 前記加工デンプンが酸処理されたデンプンである、請求項1〜3のいずれか1項に記載の食用ゼリー製品。
- 前記食用ゼリー製品が、実質的に押し出された食用ゼリーからなる一体的なボディーである、請求項1〜4のいずれか1項に記載の食用ゼリー製品。
- 前記食用ゼリー製品が、ストランドまたはロープまたはストリップまたはスラブの形態である、請求項1〜5のいずれか1項に記載の食用ゼリー製品。
- 前記食用ゼリー製品が透明である、請求項1〜6のいずれか1項に記載の食用ゼリー製品。
- 前記糖類は、単糖甘味剤、二糖甘味剤、多糖甘味剤、デンプン由来シロップ、及びこれらの組み合わせを含む、請求項1〜7のいずれか1項に記載の食用ゼリー製品。
- 前記ボディーが押出により形成される、請求項1〜8のいずれか1項に記載の食用ゼリー製品。
- 前記食用ゼリー製品が、配置されている別の食用ゼリー製品から剥がされることを可能とする表面を有する、請求項1〜9のいずれか1項に記載の食用ゼリー製品。
- 食用ゼリー製品を分離するための物質を含む表面処理剤が与えられる、請求項10に記載の食用ゼリー製品。
- 静電的に被覆されている、請求項11に記載の食用ゼリー製品。
- 二重ストランドまたはロープを含む、請求項1〜12のいずれか1項に記載の食用ゼリー製品。
- ゼラチンを含有しない、請求項1〜13のいずれか1項に記載の食用ゼリー製品。
- ゼリー形成物質の塊が、食用ゼリー製品の進行性の形成が生じる形成ステーションへ着実に漸進的に塊を進ませる装置に導入される方法において、前記形成ステーションから出現する食用ゼリー製品の固形分含量値が、前記装置に導入された塊の固体含有量の値の10%以内である、請求項1〜14のいずれか1項に記載の食用ゼリー製品の製造方法。
- 前記形成ステーションから出現する食用ゼリー製品の温度が、前記塊が前記装置に入る温度より少なくとも20℃低い、請求項15に記載の方法。
- 前記装置は、スクリューの間およびスクリューとバーレルとのそれぞれの間に低い間隔を有する共回転ツインミキサー押出機を含み、スクリューと前記押出機との壁のフライト(上昇部分)の間の平均間隔が、2mmを超過せず、1つのスクリューのフライトと別のスクリューのフライトとの間の平均間隔が2mm以下である、請求項15または16に記載の方法。
- 前記装置が冷却され、および/または食用ゼリー製品が形成ステーションまたは下流の冷却ステーションで冷却される、請求項15〜17のいずれか1項に記載の方法。
- 非外部加熱が、塊が装置内で形成ステーションに進行するようにかけられる、請求項15〜18のいずれか1項に記載の方法。
- 外部冷却が、塊が装置内で形成ステーションに進行するようにかけられる、請求項19に記載の方法。
- 前記食用ゼリー製品の水分含量を実質的に変更するために、いかなる形成後の処置も用いない、請求項15〜20のいずれか1項に記載の方法。
- 空気が、食用ゼリー製品の形成方法の間に塊に故意に加えられない、請求項15〜21のいずれか1項に記載の方法。
- 2以上のゼリー塊が形成ステーションに進められ、形成ステーションで、2以上の領域を有する食用ゼリー製品に漸進的に形成される、請求項15〜22のいずれか1項に記載の方法。
- ゼリー形成物質の塊の全てが進められる押出機、押出機の下流末端で塊を2以上の部分に分離するための手段、およびそれぞれの部分をそれぞれのサブ押出機またはそれぞれのスタチックミキサーに運ぶ手段を含み、前記それぞれの部分はそれぞれの形成ステーションに運ばれる、請求項15〜23のいずれか1項に記載の方法。
- 個々の食用ゼリー製品の区別を達成するために、1以上の成分の個々の部分への導入を可能とする、分離するための手段の下流にある手段を含む、請求項24に記載の方法。
- 複数のゼリーの塊が、形成ステーションに進められ、複数の食用ゼリー製品に分離して形成され、形成ステーションの下流でくっつけられ、表面と表面の接触する食用ゼリー製品である固結ボディーを形成する、請求項15〜25のいずれか1項に記載の方法。
- 複数のゼリーの塊が15℃超40℃未満の温度でくっつけられる、請求項26に記載の方法。
- 前記ゼリー形成物質の原料は、水を含み、
前記水は、全原料に対して少なくとも8wt%である、請求項15〜27のいずれか1項に記載の方法。 - 請求項1〜14のいずれか1項に記載の複数の食用ゼリー製品を表面と表面とが接触した状態で含み、1つの食用ゼリー製品が他の(複数の)製品から剥離して除去されうる、固結製品。
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GB1120966.5 | 2011-12-06 | ||
GBGB1120966.5A GB201120966D0 (en) | 2011-12-06 | 2011-12-06 | Confectionery products and their manufacture |
PCT/GB2012/053031 WO2013083981A2 (en) | 2011-12-06 | 2012-12-06 | Confectionery products and their manufacture |
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US (1) | US10405561B2 (ja) |
EP (1) | EP2787832A2 (ja) |
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BR (1) | BR112014013569A2 (ja) |
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US20170238575A1 (en) * | 2016-02-18 | 2017-08-24 | Joseph M. BAWOL | Edible compositions and methods |
JP6392907B2 (ja) * | 2016-04-14 | 2018-09-19 | 株式会社新菱 | ガス含有基材およびその製造方法 |
US11324231B2 (en) | 2017-12-01 | 2022-05-10 | Wells Enterprises, Inc. | Cold dessert with gelatin-based component adapted for low-temperature consumption |
WO2019108780A1 (en) * | 2017-12-01 | 2019-06-06 | Wells Enterprises, Inc. | Cold dessert with gelatin-based inclusions adapted for low temperature consumption |
CN108391845A (zh) * | 2018-05-08 | 2018-08-14 | 福建亲亲股份有限公司 | 一种果冻凝胶的制作装置 |
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US4567055A (en) * | 1984-03-06 | 1986-01-28 | A. E. Staley Manufacturing Company | Extruded confections |
DE3526376A1 (de) * | 1985-07-24 | 1987-02-05 | Stoess & Co Gelatine | Verfahren und vorrichtung zum herstellen von gummisuesswaren |
AU579282B2 (en) | 1986-06-06 | 1988-11-17 | National Starch & Chemical Corporation | Starch-based jelly gum confections |
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GB2342030A (en) | 1998-10-01 | 2000-04-05 | Nestle Sa | Confectionery containing iota-carrageenan |
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CN101889622A (zh) * | 2010-07-11 | 2010-11-24 | 罗赛洛(温州)明胶有限公司 | 一种酸味棉花糖及其制作方法 |
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- 2012-12-06 RU RU2014123020/13A patent/RU2581228C1/ru active
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- 2012-12-06 JP JP2014545350A patent/JP6034397B2/ja active Active
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- 2012-12-06 EP EP12806625.5A patent/EP2787832A2/en not_active Withdrawn
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US20140370159A1 (en) | 2014-12-18 |
BR112014013569A8 (pt) | 2017-06-13 |
EP2787832A2 (en) | 2014-10-15 |
MX358122B (es) | 2018-08-06 |
MX2014005888A (es) | 2014-06-19 |
MX2018009533A (es) | 2023-04-27 |
BR112014013569A2 (pt) | 2017-06-13 |
RU2016108534A (ru) | 2017-09-14 |
RU2581228C1 (ru) | 2016-04-20 |
WO2013083981A2 (en) | 2013-06-13 |
CN103987269B (zh) | 2016-06-22 |
CN103987269A (zh) | 2014-08-13 |
US10405561B2 (en) | 2019-09-10 |
GB201120966D0 (en) | 2012-01-18 |
JP2015500644A (ja) | 2015-01-08 |
WO2013083981A3 (en) | 2013-08-08 |
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