MXPA00011460A - Preventing stickiness of hard-boiled confections - Google Patents
Preventing stickiness of hard-boiled confectionsInfo
- Publication number
- MXPA00011460A MXPA00011460A MXPA/A/2000/011460A MXPA00011460A MXPA00011460A MX PA00011460 A MXPA00011460 A MX PA00011460A MX PA00011460 A MXPA00011460 A MX PA00011460A MX PA00011460 A MXPA00011460 A MX PA00011460A
- Authority
- MX
- Mexico
- Prior art keywords
- high temperature
- coating
- boiled
- confection
- boiling
- Prior art date
Links
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 45
- 238000009835 boiling Methods 0.000 title claims abstract description 44
- 239000011248 coating agent Substances 0.000 claims abstract description 30
- 238000000576 coating method Methods 0.000 claims abstract description 30
- 239000007787 solid Substances 0.000 claims abstract description 10
- 238000002844 melting Methods 0.000 claims abstract description 7
- 238000001816 cooling Methods 0.000 claims abstract 2
- 235000019197 fats Nutrition 0.000 claims description 14
- KMZHZAAOEWVPSE-UHFFFAOYSA-N 2,3-dihydroxypropyl acetate Chemical group CC(=O)OCC(O)CO KMZHZAAOEWVPSE-UHFFFAOYSA-N 0.000 claims description 9
- 229940110456 cocoa butter Drugs 0.000 claims description 4
- 235000019868 cocoa butter Nutrition 0.000 claims description 4
- 239000003995 emulsifying agent Substances 0.000 claims description 4
- 239000007921 spray Substances 0.000 claims description 4
- 229940075507 glyceryl monostearate Drugs 0.000 claims 1
- 239000001788 mono and diglycerides of fatty acids Substances 0.000 claims 1
- VBICKXHEKHSIBG-UHFFFAOYSA-N rac-1-monostearoylglycerol Chemical group CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 claims 1
- 239000006185 dispersion Substances 0.000 description 5
- 239000007970 homogeneous dispersion Substances 0.000 description 5
- 229920002456 HOTAIR Polymers 0.000 description 3
- 235000019482 Palm oil Nutrition 0.000 description 3
- 239000003795 chemical substances by application Substances 0.000 description 3
- 239000000155 melt Substances 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 239000002540 palm oil Substances 0.000 description 3
- OSNSWKAZFASRNG-BMZZJELJSA-N (3R,4S,5S,6R)-6-(hydroxymethyl)oxane-2,3,4,5-tetrol;hydrate Chemical compound O.OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O OSNSWKAZFASRNG-BMZZJELJSA-N 0.000 description 2
- BVDRUCCQKHGCRX-UHFFFAOYSA-N 2,3-dihydroxypropyl formate Chemical compound OCC(O)COC=O BVDRUCCQKHGCRX-UHFFFAOYSA-N 0.000 description 2
- 235000010469 Glycine max Nutrition 0.000 description 2
- VTYYLEPIZMXCLO-UHFFFAOYSA-L calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 description 2
- 125000004432 carbon atoms Chemical group C* 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 150000004671 saturated fatty acids Chemical class 0.000 description 2
- 229960003563 Calcium Carbonate Drugs 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N D-sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 235000014435 Mentha Nutrition 0.000 description 1
- 241001072983 Mentha Species 0.000 description 1
- GUBGYTABKSRVRQ-DCSYEGIMSA-N OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O Chemical compound OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-DCSYEGIMSA-N 0.000 description 1
- CZMRCDWAGMRECN-GDQSFJPYSA-N Sucrose Natural products O([C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O1)[C@@]1(CO)[C@H](O)[C@@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-GDQSFJPYSA-N 0.000 description 1
- 238000006640 acetylation reaction Methods 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000181 anti-adherence Effects 0.000 description 1
- 229910000019 calcium carbonate Inorganic materials 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 238000002425 crystallisation Methods 0.000 description 1
- 230000005712 crystallization Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- GUBGYTABKSRVRQ-XLOQQCSPSA-N lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000014569 mints Nutrition 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000002035 prolonged Effects 0.000 description 1
- 238000007711 solidification Methods 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 238000003892 spreading Methods 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 239000000454 talc Substances 0.000 description 1
- 229910052623 talc Inorganic materials 0.000 description 1
- RTAQQCXQSZGOHL-UHFFFAOYSA-N titanium Chemical group [Ti] RTAQQCXQSZGOHL-UHFFFAOYSA-N 0.000 description 1
- 229910052719 titanium Inorganic materials 0.000 description 1
- 239000010936 titanium Substances 0.000 description 1
- 235000019871 vegetable fat Nutrition 0.000 description 1
Abstract
A coated high-boiled confection characterised in that the coating comprises a solid fat having a melting point of from 25 DEG C to 65 DEG C, preferably from 30 DEG C to 40 DEG C and a method of coating a high-boiled confection which comprises applying the coating in melted form to the surface of the high-boiled confection and cooling to solidify the coating.
Description
PEGAJOSITY PREVENTION IN GARMENTS SUBJECTED TO HIGH TEMPERATURE BOILING
FIELD OF THE INVENTION The present invention relates to jams subjected to boiling at high temperature, coated, with a reduced surface tack and a process for their preparation. BACKGROUND OF THE INVENTION
The sweets subjected to boiling at high temperature have a hard texture, a vitreous appearance and are usually
produce a base of sugar and glucose syrup with a wide range of additives to provide a pleasant flavor, for example popsicles, lettered pieces, fresh mints, medicated preserves, etc. A disadvantage of such products is that they are generally highly hygroscopic and easily pick up
moisture which causes them to stick to wrappers, hands, surfaces or each other, all of which is not convenient for the consumer. Various attempts to solve these problems have involved the use of pulverized non-stick agents such
such as alpha-lactose, beta-lactose, calcium carbonate, dioxide
MÉÉÍÉMM = titanium, talc, etc., coated with solid monoglycerides of saturated fatty acid having 12 to 18 carbon atoms and products of mono- or di-acetylation thereof, for example mono-stearomonoacetylglyceride or monohalide diacetylglyceride in amounts of 2-5% or greater in weight, based on the weight of the non-stick agent. U.S. Patent No. 4,208,432 describes such antiadhesive agents and states that they can avoid sticking for 2 weeks at 35 ° C and a relative humidity of 80%.
BRIEF DESCRIPTION OF THE INVENTION
We have discovered that by using a coating which comprises a solid fat or a fat derivative having a melting point of 25 c 'C to 65 ° C, the coating can be used in amounts greater than 20 times less than previously used and can be transparent and tasteless and at the same time provide high temperature, boiled, coated jams having a substantially reduced tack compared to uncoated high temperature boiled jams. Accordingly, the present invention provides a high-temperature, coated, boiled confection, characterized in that the coating comprises a solid fat or a fat derivative having a melting point of 25 ° C to 65 ° C.
DETAILED DESCRIPTION OF THE INVENTION
The solid or derivative fat used in the coating may be, for example, an acetoglyceride, cocoa butter, a wax preparation, or a refined or fractionated fat. The acetoglyceride can be from any suitable source such as soy, but preferably it is acetoglyceride based on palm oil. The melting point of the fat derivative is preferably 27.5CC at 45 ° C and more preferably 30 ° C at 40 ° C. The amount of coating may be from 0.01 to 0.1% by weight, preferably from 0.015 to 0.08% by weight, and more preferably from 0.02 to 0.04% by weight, based on the weight of the confection submitted to high temperature boiling. , coated. If desired, the coating may also be or may contain an emulsifier, for example a solid monoglyceride of a saturated fatty acid having from 12 to 18 carbon atoms such as glyceride monostearate. This emulsifier can be in combination with a fat in any proportion. The present invention also provides a method for coating a high temperature boiling confection, which comprises spreading the coating in molten form, or as a powder which is subsequently fused, on the surface of the boiled high-boiled confection. temperature, and cool to solidify the coating. The solidification can be by crystallization. The coating can conveniently be applied by spraying or by a brush coater. Alternatively, the coating can be applied by spray followed by a brush coater. Once the coating has been applied to the surface of the boiled confection at high temperature, preferably in the form of a uniform dispersion, further processing can be carried out to provide a more homogeneous dispersion and a thinner layer,
for example by using a stepped drum with hot air. The boiled high temperature boiled jams produced in accordance with the present invention are less sticky, absorb less moisture and have
less deformation by cold flow when compared to confections subjected to high boiling; temperature, not coated. Due to the reduced tack, it can be released more easily from its wraps. In addition, they have an increased resistance to high temperature and humidity which allows them to be
transported greater distances, or that are stored by time
__? tt ^ a ___ ^ _ _ more prolonged, for example up to about a year, under tropical conditions, and at the same time remain in good condition. The wrapping specification can be reduced by virtue of the coating which leads to cost savings and, in some cases, the wrapping can be completely suppressed.
EXAMPLES
The following Examples illustrate further the present invention.
Example 1
Sweets are produced that are boiled, hard and acidified, from factory production of composition: sucrose; glucose syrup; and lactic acid and coated with 0.04% by weight of acetoglyceride based on palm oil having a melting point of 35 ° C. Acetoglyceride based on palm oil melts at approximately 50 ° C and is applied to the surface of the boiled, hard, spray-dried candy followed by brush coater to provide a uniform dispersion. Once the coating has been applied on the surface of the boiled high temperature confection, it is finished using a stepped drum with warm air to provide a more homogeneous dispersion and a thinner layer.
^ tm ^ tu íU Unwrapped sweets are stored at 20 ° C and 65% relative humidity for 10 days, after which an increase in weight of 2.83% is found. The sweets begin to become slightly sticky during day 6 and have a small cold flow. Even after 10 days, the sweets are only slightly sticky with only a small cold flow at the bottom.
Comparative Example 10 Sweets subjected to similar high temperature boiling from the same batch are used in Example 1 without coating and stored at 20 ° C and 65% relative humidity for 10 days. The increase in weight is found to be of
6.62%, which is more than twice that of the sweets subjected to boiling at high temperature covered in Example 1. The sweets begin to become sticky on the first day and dissolve due to the cold flow.
Example 2
High-boiling, similar, additional high-temperature candies are coated with 0.04% by weight of soy-based acetoglyceride having a melting point of
38 ° C. Soy-based acetoglyceride melts at approximately
-ta-A; t-- • ÉuülaiÉ * 50 ° C and is applied to the surface of a sweet subject to boiling at high temperature by spray, followed by a brush coater to provide a uniform dispersion. Once the coating has been applied to the surface of the boiled confection at high temperature, it is finished using a stepped drum with warm air to provide a more homogeneous dispersion and a thinner layer. Unwrapped sweets are stored at 20 ° C and 65% relative humidity for 10 days, after which it is found
an increase in weight of 5.16%. Even after 10 days, the sweets are not sticky but the bottom begins to dissolve.
Example 3
Sweets subjected to boiling at high temperature are coated with 0.1% by weight of cocoa butter. The cocoa butter is melted at approximately 50 ° C and the surface of the sweet subject to high boiling temperature is applied by sprinkling followed by a brush coater to provide a
uniform dispersion. Once the coating has been applied to the surface of the boiled high temperature confection, it is finished using a stepped drum with hot air to provide a more homogeneous dispersion and a thinner layer.
«ÜMMilHItiiMrilBH Unwrapped sweets are stored at 20 ° C and 65% relative humidity for 10 days after which an increase in weight of only 0.54% is found. Even after 10 days, the sweets are not sticky and do not present cold flow.
Example 4
Candy is coated to boiling at high temperature with 0.04% by weight of a fractionated vegetable fat composition. The fat melts at about 50 ° C and is applied to the surface of the boiled high temperature sweep followed by a brush coater to provide a uniform dispersion. Once the coating has been applied to the surface of the boiled confection at high temperature, it is finished using a step drum with hot air to provide a more homogeneous dispersion and a thinner layer. Unwrapped sweets are stored e? 20 CC and 65% relative humidity for 10 days after which it is found that the increase in weight is 2.55%. The sweets begin to become sticky on the eighth day and then there is a bit of cold flow. After 10 days, the candies are only a little sticky with a small cold flow at the bottom.
Claims (10)
1. A confectionery boiled at high temperature, coated, characterized in that the coating comprises a solid fat or a fat derivative having a melting point of 25 ° C to 65 ° C.
2. The confection submitted to high temperature boiling, coated, according to claim 1, characterized in that the solid fat is an acetoglyceride.
3. The boiled high temperature boiled confection according to claim 1, characterized in that the solid fat is a palm-based acetoglyceride.
4. The boiled high temperature boiled confection in accordance with claim 1, characterized in that the solid fat is cocoa butter.
5. The confection submitted to boiling at high temperature, coated, according to claim 1, characterized in that the amount of coating is 0.01 to 0.1% by weight, based on the weight of the confection submitted to boiling at high temperature.
6. The confection submitted to high temperature boiling, coated, according to claim 1, characterized in that the coating also contains an emulsifier.
7. The confectionery boiled at high temperature, coated, according to claim 1, characterized in that the emulsifier is glyceryl monostearate.
8. A method for coating a confection submitted to boiling at high temperature, characterized in that it comprises applying the coating in molten form to the surface of the confection subjected to boiling at a high temperature and cooling to solidify the coating.
9. The method according to claim 8, characterized in that the coating is applied by spray or by brush coater.
10. The method according to claim 8, characterized in that the coating is applied by spray followed by a brush coater. RIBBET ßíttBlta • -fc - ** 1"" -
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB9928527.2 | 1999-12-02 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| MXPA00011460A true MXPA00011460A (en) | 2002-07-25 |
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