CN1174685C - 涂层硬糖和生产涂层硬糖的方法 - Google Patents
涂层硬糖和生产涂层硬糖的方法 Download PDFInfo
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- CN1174685C CN1174685C CNB001344374A CN00134437A CN1174685C CN 1174685 C CN1174685 C CN 1174685C CN B001344374 A CNB001344374 A CN B001344374A CN 00134437 A CN00134437 A CN 00134437A CN 1174685 C CN1174685 C CN 1174685C
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
- A23G3/54—Composite products, e.g. layered, coated, filled
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/02—Apparatus specially adapted for manufacture or treatment of sweetmeats or confectionery; Accessories therefor
- A23G3/20—Apparatus for coating or filling sweetmeats or confectionery
- A23G3/2092—Apparatus for coating with atomised liquid, droplet bed, liquid spray
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/343—Products for covering, coating, finishing, decorating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/08—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing cocoa fat if specifically mentioned or containing products of cocoa fat or containing other fats, e.g. fatty acid, fatty alcohol, their esters, lecithin, paraffins
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Confectionery (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Application Of Or Painting With Fluid Materials (AREA)
- Lubricants (AREA)
- General Preparation And Processing Of Foods (AREA)
Abstract
本发明涉及一种涂层硬糖，其特征在于所述涂层含有熔点在25-65℃，优选在30-40℃的固体脂肪。本发明还涉及一种涂布硬糖的方法，包括以熔融形式将涂层涂布到硬糖的表面上并冷却固化所述涂层。
Description
本发明涉及一种表面粘性降低的涂层硬糖及其制备方法。
硬糖，例如棒棒糖、透明硬糖(印有字母的)、冰薄荷糖、药物糖果等，具有坚硬质地、透明外观，并且通常由糖和葡萄糖浆基料与赋予满意口味的大量添加剂制得。这些产品的缺点是它们通常高度吸湿并易于吸收水分，从而使它们粘附到包装物、手、表面上并彼此粘连在一起，所有这些对消费者都是不方便的。
克服这些问题的早先试验包括，使用由含12-18个碳原子的固体饱和脂肪酸单甘油酯和其单或二乙酰化产物涂布的粉状抗粘剂，如α-乳糖、β-乳糖、碳酸钙、二氧化钛、滑石粉等，单或二乙酰化产物例如有单硬脂酸-单乙酰甘油酯或单月桂酸-二乙酰甘油酯，以抗粘剂的重量计该甘油酯的量为2-5wt％或更多。US4208432描述了这些抗粘剂并叙述了它们在35℃和80％的相对湿度下能够防止变粘达2周。
我们已发现，通过使用含有熔点为25-65℃的固体脂肪或脂肪衍生物的涂层，该涂层的使用量可以比以前使用量少20倍以上，并且该涂层可以是透明、无味的，同时它还可提供与未经涂布的硬糖相比粘性已极大降低的涂层硬糖。
因此，本发明提供了一种涂层硬糖，其特征在于该涂层包括熔点为25-65℃的固体脂肪或脂肪衍生物。
用于该涂层中的固体脂肪或衍生物可以是例如乙酰甘油酯、可可脂、蜡制剂、或经过精制或分馏的脂肪。该乙酰甘油酯可以来自例如大豆的任何适宜源，但是优选棕榈基乙酰甘油酯。
该脂肪衍生物的熔点优选为27.5-45℃，更优选为30-40℃。
以涂层硬糖的重量计，涂层的量可以为0.01-0.1wt％，优选为0.015-0.08wt％，更优选为0.02-0.04wt％。
如果需要的话，该涂层还可以是或可以含有一种乳化剂，例如含12-18个碳原子的饱和脂肪酸的单甘油酯，例如单硬脂酸甘油酯。该乳化剂可以与脂肪以任意比例混合。
本发明还提供了一种涂布硬糖的方法，包括以熔融形式、或为粉末时经熔化之后将涂层涂布在硬糖表面，冷却固化该涂层。固化可以通过结晶进行。
可以通过喷涂或通过一刷涂机方便地涂布该涂层。或者，可以通过喷涂，然后通过一刷涂机涂布该涂层。一旦将涂层涂布到硬糖的表面上，优选以均匀分散的形式，则例如通过使用一带热空气的阶梯式转鼓可以进行进一步的加工，从而获得更均匀的分散体和更薄(涂)层。
与未涂层的硬糖相比，根据本发明生产的涂层硬糖粘性具有低粘性，吸收水分少，并且冷流变形较小。由于粘性降低，因此更容易地将它们从其包装物中释放。此外，它们对高温和湿度的耐性增加，这使它们能够运输更长距离，和/或贮藏更长时间，例如在炎热条件下贮藏高达约1年，同时其状态保持良好。借助该涂层，可以降低包装材料的规格，节约成本，并且在某些情况下完全可以省却包装材料。
以下实施例将进一步描述本发明。
实施例1
工厂生产的酸化硬糖，组成为：蔗糖，葡萄糖浆和乳酸，涂布0.04wt％的熔点为35℃的棕榈基乙酰甘油酯。将该棕榈基乙酰甘油酯熔融至约50℃，通过喷涂接着通过一刷涂机涂布到该硬糖的表面，从而得到一均匀分散体。一旦将该涂层涂布到硬糖的表面，就使用带热空气的阶梯式转鼓将其抛光，从而得到一更均匀的分散体和更薄层。
在20℃和65％的相对湿度下将该未包装的糖果贮藏10天，之后发现重量增加2.83％。在第6天这些糖果开始有点发粘并有一点冷流。甚至10天后，这些糖果仅有一点发粘且在底部仅有一点冷流。
对比实施例
与实施例1中所用的硬糖相同配料量的类似硬糖没有经过涂布，将该硬糖在20℃和65％的相对湿度下贮藏10天。发现重量增加6.62％，它为实施例1中涂层硬糖的两倍多。在第一天这些糖果就开始发粘并由于冷流而溶解。
实施例2
用0.04wt％的熔点为38℃的大豆基乙酰甘油酯涂布另外相似的硬糖。将该大豆基乙酰甘油酯熔融至约50℃，通过喷涂接着通过一刷涂机涂布到硬糖的表面，从而得到一均匀分散体。一旦将该涂层涂布到硬糖的表面，就使用带热空气的阶梯式转鼓将其抛光，从而得到一更均匀的分散体和更薄层。
在20℃和65％的相对温度下将该未包装的糖果贮藏10天，之后发现重量增加5.16％。甚至10天后，这些糖果不发粘，但其底部开始溶解。
实施例3
用0.1wt％的可可脂涂布硬糖。将该可可脂熔融至约50℃，通过喷涂接着通过一刷涂机涂布到该硬糖的表面，从而得到一均匀分散体。一旦将该涂层涂布到硬糖的表面，就使用带热空气的阶梯式转鼓将其抛光，从而得到一更均匀的分散体和更薄层。
在20℃和65％的相对湿度下将该未包装的糖果贮藏10天，之后发现重量仅增加0.54％。甚至10天后，这些糖果不发粘并且没有冷流。
实施例4
用0.04wt％的经过分馏的植物油脂涂布硬糖。将该油脂熔融至约50℃，通过喷涂接着通过一刷涂机涂布到该硬糖的表面，从而得到一均匀分散体。一旦将该涂层涂布到硬糖的表面，就使用带热空气的阶梯式转鼓将其抛光，从而得到一更均匀的分散体和更薄层。
在20℃和65％的相对湿度下将该未包装的糖果贮藏10天，之后发现重量增加2.55％。在第8天这些糖果开始发粘并有一点冷流。10天后，这些糖果仅有一点发粘且在其底部有一点冷流。
Claims (10)
1.一种涂层硬糖，其特征在于所述涂层含有一熔点在25-65℃的固体脂肪或脂肪衍生物。
2.如权利要求1的涂层硬糖，其中所述固体脂肪为乙酰甘油酯。
3.如权利要求1的涂层硬糖，其中所述固体脂肪为棕榈基乙酰甘油酯。
4.如权利要求1的涂层硬糖，其中所述固体脂肪为可可脂。
5.如权利要求1的涂层硬糖，其中以涂层硬糖重量计，涂层的量为0.01-0.1wt％。
6.如权利要求1的涂层硬糖，其中所述涂层也为或含有一种乳化剂。
7.如权利要求1的涂层硬糖，其中所述乳化剂为单硬脂酸甘油酯。
8.一种生产涂层硬糖的方法，包括将熔融形式的所述涂层涂布到所述硬糖的表面上并冷却固化所述涂层，其特征在于该涂层包含的熔点为25-65℃的固体脂肪或脂肪衍生物的量，以涂层硬糖的重量算为0.01-0.1wt％。
9.如权利要求8的方法，其中所述涂层是通过喷涂或通过一刷涂机涂布的。
10.如权利要求8的方法，其中所述涂层是通过喷涂接着通过一刷涂机涂布的。
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB9928527.2 | 1999-12-02 | ||
| GBGB9928527.2A GB9928527D0 (en) | 1999-12-02 | 1999-12-02 | Preventing stickiness of high-boiled confections |
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| Publication Number | Publication Date |
|---|---|
| CN1297690A CN1297690A (zh) | 2001-06-06 |
| CN1174685C true CN1174685C (zh) | 2004-11-10 |
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| CNB001344374A Expired - Fee Related CN1174685C (zh) | 1999-12-02 | 2000-12-01 | 涂层硬糖和生产涂层硬糖的方法 |
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| Country | Link |
|---|---|
| US (1) | US6616956B2 (zh) |
| EP (1) | EP1106074B1 (zh) |
| JP (1) | JP2001161275A (zh) |
| KR (1) | KR20010070197A (zh) |
| CN (1) | CN1174685C (zh) |
| AR (1) | AR026696A1 (zh) |
| AT (1) | ATE352210T1 (zh) |
| AU (1) | AU784616B2 (zh) |
| BR (1) | BR0005680A (zh) |
| CA (1) | CA2325251A1 (zh) |
| CO (1) | CO5221099A1 (zh) |
| CZ (1) | CZ300537B6 (zh) |
| DE (1) | DE60033117T2 (zh) |
| GB (1) | GB9928527D0 (zh) |
| HU (1) | HUP0004773A2 (zh) |
| ID (1) | ID28580A (zh) |
| IL (1) | IL139439A0 (zh) |
| MY (1) | MY121178A (zh) |
| NO (1) | NO20005986L (zh) |
| NZ (1) | NZ508458A (zh) |
| PE (1) | PE20010668A1 (zh) |
| PL (1) | PL344214A1 (zh) |
| RU (1) | RU2266675C2 (zh) |
| SG (1) | SG97969A1 (zh) |
| SK (1) | SK18282000A3 (zh) |
| TN (1) | TNSN00236A1 (zh) |
| TR (1) | TR200003558A2 (zh) |
| ZA (1) | ZA200007088B (zh) |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| AU2003203006A1 (en) * | 2002-01-15 | 2003-07-30 | Mars Incorporated | Solid fat based materials as flow agents |
| DE10258146A1 (de) * | 2002-12-04 | 2004-06-24 | Südzucker AG Mannheim/Ochsenfurt | Oberflächenmodifizierte Hartkaramellen mit verbesserter Lagerstabilität |
| NL1023257C2 (nl) * | 2003-04-24 | 2004-10-27 | Tno | Vochtwerende bekledingslaag voor voedingsmiddelen. |
| PL2028949T3 (pl) * | 2006-04-21 | 2017-02-28 | Intercontinental Great Brands Llc | Powłokowe kompozycje cukiernicze i kompozycje gum do żucia oraz sposoby ich wytwarzania |
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1999
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2000
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- 2000-10-31 DE DE60033117T patent/DE60033117T2/de not_active Expired - Lifetime
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- 2000-11-02 IL IL13943900A patent/IL139439A0/xx unknown
- 2000-11-06 CA CA002325251A patent/CA2325251A1/en not_active Abandoned
- 2000-11-08 SG SG200006430A patent/SG97969A1/en unknown
- 2000-11-09 KR KR1020000066314A patent/KR20010070197A/ko not_active Withdrawn
- 2000-11-09 PE PE2000001197A patent/PE20010668A1/es not_active Application Discontinuation
- 2000-11-13 AU AU71606/00A patent/AU784616B2/en not_active Ceased
- 2000-11-23 MY MYPI20005490A patent/MY121178A/en unknown
- 2000-11-27 NZ NZ508458A patent/NZ508458A/xx not_active IP Right Cessation
- 2000-11-27 NO NO20005986A patent/NO20005986L/no not_active Application Discontinuation
- 2000-11-27 ID IDP20001025A patent/ID28580A/id unknown
- 2000-11-29 US US09/725,132 patent/US6616956B2/en not_active Expired - Fee Related
- 2000-11-29 CO CO00091383A patent/CO5221099A1/es not_active Application Discontinuation
- 2000-11-30 ZA ZA200007088A patent/ZA200007088B/xx unknown
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- 2000-12-01 CN CNB001344374A patent/CN1174685C/zh not_active Expired - Fee Related
- 2000-12-01 CZ CZ20004501A patent/CZ300537B6/cs not_active IP Right Cessation
- 2000-12-01 RU RU2000130158/13A patent/RU2266675C2/ru not_active IP Right Cessation
- 2000-12-01 JP JP2000366435A patent/JP2001161275A/ja not_active Withdrawn
- 2000-12-01 HU HU0004773A patent/HUP0004773A2/hu unknown
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