CN1270620C - Cachou - Google Patents
Cachou Download PDFInfo
- Publication number
- CN1270620C CN1270620C CN 200410062234 CN200410062234A CN1270620C CN 1270620 C CN1270620 C CN 1270620C CN 200410062234 CN200410062234 CN 200410062234 CN 200410062234 A CN200410062234 A CN 200410062234A CN 1270620 C CN1270620 C CN 1270620C
- Authority
- CN
- China
- Prior art keywords
- content range
- cachou
- content
- colloid
- emulsifying agent
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
- 239000000084 colloidal system Substances 0.000 claims abstract description 30
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 28
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 14
- 239000002131 composite material Substances 0.000 claims abstract description 10
- 239000000049 pigment Substances 0.000 claims abstract description 10
- 238000000227 grinding Methods 0.000 claims description 19
- 239000000686 essence Substances 0.000 claims description 13
- -1 Fatty acid cane sugar ester Chemical class 0.000 claims description 12
- 229920002472 Starch Polymers 0.000 claims description 12
- 229930006000 Sucrose Natural products 0.000 claims description 12
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 12
- 238000001035 drying Methods 0.000 claims description 12
- 239000000194 fatty acid Substances 0.000 claims description 12
- 229930195729 fatty acid Natural products 0.000 claims description 12
- 239000008107 starch Substances 0.000 claims description 12
- 235000019698 starch Nutrition 0.000 claims description 12
- 229960004793 sucrose Drugs 0.000 claims description 12
- 238000003756 stirring Methods 0.000 claims description 10
- 238000002156 mixing Methods 0.000 claims description 8
- 238000004945 emulsification Methods 0.000 claims description 7
- 238000000034 method Methods 0.000 claims description 7
- IYFATESGLOUGBX-YVNJGZBMSA-N Sorbitan monopalmitate Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@@H](O)[C@H]1OC[C@H](O)[C@H]1O IYFATESGLOUGBX-YVNJGZBMSA-N 0.000 claims description 6
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims description 6
- 235000010443 alginic acid Nutrition 0.000 claims description 6
- 229920000615 alginic acid Polymers 0.000 claims description 6
- 238000004806 packaging method and process Methods 0.000 claims description 6
- 229920001285 xanthan gum Polymers 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 5
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims description 4
- HVUMOYIDDBPOLL-UHFFFAOYSA-N 2-(3,4-Dihydroxyoxolan-2-yl)-2-hydroxyethyl octadecanoate Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(O)C1OCC(O)C1O HVUMOYIDDBPOLL-UHFFFAOYSA-N 0.000 claims description 4
- 229920002907 Guar gum Polymers 0.000 claims description 4
- 240000003183 Manihot esculenta Species 0.000 claims description 4
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims description 4
- 229920001214 Polysorbate 60 Polymers 0.000 claims description 4
- 239000000665 guar gum Substances 0.000 claims description 4
- 235000010417 guar gum Nutrition 0.000 claims description 4
- 229960002154 guar gum Drugs 0.000 claims description 4
- 239000001818 polyoxyethylene sorbitan monostearate Substances 0.000 claims description 4
- 235000010989 polyoxyethylene sorbitan monostearate Nutrition 0.000 claims description 4
- 229940113124 polysorbate 60 Drugs 0.000 claims description 4
- 229920002261 Corn starch Polymers 0.000 claims description 3
- 239000008120 corn starch Substances 0.000 claims description 3
- 229940099112 cornstarch Drugs 0.000 claims description 3
- 235000010482 polyoxyethylene sorbitan monooleate Nutrition 0.000 claims description 2
- 229920000053 polysorbate 80 Polymers 0.000 claims description 2
- 235000015218 chewing gum Nutrition 0.000 abstract description 12
- 229940112822 chewing gum Drugs 0.000 abstract description 11
- 235000013305 food Nutrition 0.000 abstract description 5
- 239000003205 fragrance Substances 0.000 abstract description 4
- 241000894006 Bacteria Species 0.000 abstract description 3
- 229920000881 Modified starch Polymers 0.000 abstract description 3
- 239000004368 Modified starch Substances 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 235000019426 modified starch Nutrition 0.000 abstract description 2
- 230000002159 abnormal effect Effects 0.000 abstract 1
- 230000029087 digestion Effects 0.000 abstract 1
- 238000004090 dissolution Methods 0.000 abstract 1
- 238000003912 environmental pollution Methods 0.000 abstract 1
- 230000002045 lasting effect Effects 0.000 abstract 1
- 238000005516 engineering process Methods 0.000 description 7
- NOOLISFMXDJSKH-UTLUCORTSA-N (+)-Neomenthol Chemical compound CC(C)[C@@H]1CC[C@@H](C)C[C@@H]1O NOOLISFMXDJSKH-UTLUCORTSA-N 0.000 description 6
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 description 6
- 108010011485 Aspartame Proteins 0.000 description 6
- NOOLISFMXDJSKH-UHFFFAOYSA-N DL-menthol Natural products CC(C)C1CCC(C)CC1O NOOLISFMXDJSKH-UHFFFAOYSA-N 0.000 description 6
- 244000246386 Mentha pulegium Species 0.000 description 6
- 235000016257 Mentha pulegium Nutrition 0.000 description 6
- 235000004357 Mentha x piperita Nutrition 0.000 description 6
- 229960004998 acesulfame potassium Drugs 0.000 description 6
- 235000010358 acesulfame potassium Nutrition 0.000 description 6
- 239000000619 acesulfame-K Substances 0.000 description 6
- 239000000605 aspartame Substances 0.000 description 6
- 235000010357 aspartame Nutrition 0.000 description 6
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 description 6
- 229960003438 aspartame Drugs 0.000 description 6
- 235000001050 hortel pimenta Nutrition 0.000 description 6
- 229940041616 menthol Drugs 0.000 description 6
- 238000002360 preparation method Methods 0.000 description 6
- 239000003292 glue Substances 0.000 description 5
- 230000001055 chewing effect Effects 0.000 description 4
- 210000000214 mouth Anatomy 0.000 description 4
- 235000009508 confectionery Nutrition 0.000 description 3
- 230000007613 environmental effect Effects 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 239000000853 adhesive Substances 0.000 description 1
- 230000001070 adhesive effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 210000000887 face Anatomy 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 229920001592 potato starch Polymers 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Landscapes
- Confectionery (AREA)
- Cosmetics (AREA)
Abstract
The present invention discloses a cachou prepared from the following components: 1 to 50% of modified starch, 0.1 to 40% of soluble composite edible colloid, 0.05 to 10% of emulsifying agent, 0.1 to 10% of essence, 0.001 to 0.03% of pigment, 5 to 98% of water, etc. The cachou is prepared by that the components are mixed, gelatinized, stirred after the edible colloid is added, emulsified with the emulsifying agent, milled in a colloid mill, rolled to form a film, dried, then sliced and packaged into the finished products of the cachou. The cachou has the advantages of light weight, small volume, fragrant flavor, good mouth feel, high taste and fragrance carrying capacity, quick dissolution, lasting fragrance, direct digestion in the mouth, no residue and no environmental pollution, so the cachou is novel food with the function of freshening the mouth cavity, clearing the abnormal smell of the mouth cavity, killing bacteria in the mouth cavity and protecting the environment, and is used for replacing chewing gum.
Description
Affiliated technical field
The present invention relates to the candy categories of food technical field, relate to a kind of cachou specifically.
Background technology
As everyone knows, chewing gum as a kind of pure and fresh oral cavity, remove oral peculiar smell, kill a kind of pot foods of oral bacteria, extensively be subjected to human liking, no matter be in various occasions, the people of chewing chewing gum are seen everywhere, we can say that chewing gum is one of the most frequently used food of people, chewing gum worldwide its volume of production and marketing all is very big.Chewing gum contains glue type and candy type general the branch, and its manufacturing process also is to be undertaken by general sugar refining technology, and a large amount of now chewing gums commonly used all contain the glue type, because candy type chewing gum does not reach the effect that contains the glue chewing gum, so edible crowd is fewer and feweri.Just because of it is very big to contain glue chewing gum amount, though for people have brought convenient and enjoyment, simultaneously also brought very big influence to environment, after chewing contain that the glue chewing gum is told on the building and sidewalk on, its adhesive force is very strong, is difficult to remove, it is attractive in appearance not only to influence the appearance of the city, and remove these attachments and will waste great amount of manpower and material resources, become great society public hazards of environmental administration, how reasonably to address this problem as soon as possible is the important topic that relevant each technical field faces.
Summary of the invention
The purpose of this invention is to provide a kind of instant, in light weight, carry that fragrance is many, taste is dense and do not contain the pure and fresh oral cavity type cachou that insoluble colloid is more conducive to environmental protection, and provide its preparation technology.
In order to achieve the above object, the preparation prescription that the present invention adopts is as follows: the cachou of being made up of components such as starch, composite edible colloid, emulsifying agent, essence, pigment and water, be characterized in: starch adopts converted starch, its content range is 1-50%, the composite edible colloid adopts the solubility colloid, its content range is 0.1-40%, the content range of emulsifying agent is 0.05-10%, the content range of essence is 0.1-10%, the content range of pigment is 0.001-0.03%, and the content of water is 5-98%; Hot water mixing gelatinization will be added behind the converted starch cold-water solution, in gelatinization process, add with the edible colloid after the hot pure water dissolving and stir, add emulsifying agent subsequently and carry out emulsification treatment, afterwards, carry out adding the essence pigment more successively after the several fine grinding with colloid mill and carry out a fine grinding, being rolled into film after the fine grinding handles, film forming thickness is the 0.01-0.8 millimeter, film-forming temperature is 50-80 ℃, carrying out drying after the film forming handles, baking temperature is 50-80 ℃, carries out slice packaging after the drying and forms the cachou finished product.
Above-mentioned composite edible colloid comprises sodium cellulose glycolate, and content range is 0.01-10%; Guar gum, content range are 0.05-10%; Xanthans, content range are 0.01-10%; Algin, content range are 0.5-10%; The composite edible colloid can use or mix use separately.
Emulsifying agent comprises polysorbate60, and content range is 0.01-1%; Tween 80, content range are 0.01-1%; Span 40, content range are 0.01-2%; Sorbester p18, content range are 0.01-2%; Monoglyceride, content range are 0.01-1%; Fatty acid cane sugar ester S-7, content range are 0.01-1%; Fatty acid cane sugar ester S-9, content range are 0.01-1%; Fatty acid cane sugar ester S-11, content range are 0.01-1%; Emulsifying agent also can use or mix use separately.
Converted starch comprises tapioca, farina and cornstarch.
The constituent content that has in above-mentioned each component can have preferred value according to concrete prescription in described scope.
Preparation technology of the present invention is; Add 80-100 ℃ of hot water mixing gelatinization, gelatinization time 5-30 minute behind the converted starch cold-water solution; Add in gelatinization process with the edible colloid after the 50-80 ℃ of pure water dissolving and stir, mixing speed is 300-500 rev/min; Add emulsifying agent subsequently and carry out emulsification treatment; After finishing, carry out adding the essence pigment more successively after the several fine grinding with colloid mill and carry out a fine grinding; Be rolled into film after the fine grinding and handle, film forming thickness is the 0.01-0.8 millimeter, and film-forming temperature is 50-80 ℃; Carry out drying after the film forming and handle, baking temperature is 50-80 ℃; Carry out slice packaging after the drying and form the cachou finished product.
Because the present invention adopts converted starch to carry out gelatinization and handles, add emulsifying agent and carry out the emulsification chemical reaction, repeatedly levigate through fine grinding again, it is in light weight to make this cachou have, little (24 of the every grams of volume, 2 * 3 centimetres) taste is dense and mouthfeel good, carry flavor and carry perfume (or spice) many, instant and fragrance remaining time is long when chewing, what particularly add in prescription is solubility composite edible colloid, make the cachou after chewing not have the insoluble colloid composition of separating, can directly in mouth, digest, externally do not produce residual body, be very beneficial for environmental protection, the pure and fresh oral cavity of a kind of really energy of the present invention, remove oral peculiar smell, kill the novel chewing gum that oral bacteria do not produce the viscosity discarded object again and substitute food.
The specific embodiment
Describe the present invention in detail below in conjunction with embodiment, in an embodiment, percentage by weight percentage.
The prescription of embodiment 1 cachou is:
Tapioca: content is 5%;
Algin: content is 1%;
Guar gum: content is 0.8%;
Monoglyceride: content is 0.05%;
Peppermint essence: content is 0.03%;
Menthol: content is 0.3%;
Pigment: content is 0.0025%;
Aspartame: content is: 0.01%
Acesulfame potassium: content is: 0.03%
Fatty acid cane sugar ester S-11: content is 0.025%;
Cold water content is: 92.7525%;
Preparation technology is:
Cassava modified starch is dissolved the back add 80 ℃ of hot water mixing gelatinizations in cold water, gelatinization time 5 minutes, in gelatinization process, add with guar gum and algin edible colloid after 50 ℃ of pure water dissolvings, carry out speed and be 300 rev/mins stirring, adding monoglyceride and fatty acid cane sugar ester S-11 carry out emulsification treatment in stirring, after finishing, carry out adding peppermint essence more successively after the several fine grinding with colloid mill, menthol, Aspartame, acesulfame potassium and pigment carry out a fine grinding, being rolled into film after the fine grinding handles, film forming thickness is 0.01 millimeter, film-forming temperature is 50 ℃, the laggard trip temperature of film forming is that 50 ℃ drying is handled, carry out slice packaging after the drying, form the cachou finished product.
The prescription of embodiment 2 cachous is:
Farina: content is 10%;
Sodium cellulose glycolate: content is 0.1%;
Xanthans: content is 0.3%;
Span 40: content is 0.03%;
Sorbester p18: content is 0.03%;
Peppermint essence: content is 0.2%;
Menthol: content is 0.1%;
Aspartame: content is: 0.01%
Acesulfame potassium: content is: 0.03%
Cold water: content is: 89.2%;
Preparation technology is:
Modified potato starch is dissolved the back add 100 ℃ of hot water mixing gelatinizations in cold water, gelatinization time 30 minutes, in gelatinization process, add with sodium cellulose glycolate and xanthans edible colloid after 80 ℃ of pure water dissolvings, carry out speed and be 500 rev/mins stirring, adding span 40 and sorbester p18 carry out emulsification treatment in stirring, after finishing, carry out adding peppermint essence more successively after the several fine grinding with colloid mill, menthol, Aspartame:, acesulfame potassium carries out a fine grinding, being rolled into film after the fine grinding handles, film forming thickness is 0.8 millimeter, and film-forming temperature is 80 ℃; The laggard trip temperature of film forming is that 80 ℃ drying is handled, and carries out slice packaging after the drying, forms the cachou finished product.
The prescription of embodiment 3 cachous is:
Cornstarch: content is 10%;
Sodium cellulose glycolate: content is 0.1%;
Algin: content is 1%;
Xanthans: content is 0.3%;
Fatty acid cane sugar ester S-9: content is 0.03%;
Fatty acid cane sugar ester S-7: content is 0.03%;
Span 40: content is 0.02%;
Polysorbate60: content is 0.02%;
Peppermint essence: content is 0.3%;
Menthol: content is 0.2%;
Aspartame: content is: 0.01%
Acesulfame potassium: content is: 0.03%
Cold water: content is: 87.96%;
Preparation technology is:
Modified corn starch is dissolved the back add 90 ℃ of hot water mixing gelatinizations in cold water, gelatinization time 15 minutes, in gelatinization process, add with sodium cellulose glycolate and xanthans and algin edible colloid after 65 ℃ of pure water dissolvings, carry out speed and be 400 rev/mins stirring, in stirring, add fatty acid cane sugar ester S-9 and fatty acid cane sugar ester S-7 and span 40 and polysorbate60 and carry out emulsification treatment, after finishing, carry out adding peppermint essence more successively after the several fine grinding with colloid mill, menthol, Aspartame:, acesulfame potassium carries out a fine grinding, being rolled into film after the fine grinding handles, film forming thickness is 0.4 millimeter, and film-forming temperature is 65 ℃; The laggard trip temperature of film forming is that 65 ℃ drying is handled, and carries out slice packaging after the drying, forms the cachou finished product.
Below only enumerate 3 embodiment the present invention is described, in actual fabrication process, also can prepare the cachou of variety classes and taste according to the proportion of each component.
Claims (5)
1. cachou, form by components such as starch, composite edible colloid, emulsifying agent, essence, pigment and water, it is characterized in that: starch adopts converted starch, its content range is 1-50%, and the composite edible colloid adopts the solubility colloid, and its content range is 0.1-40%, the content range of emulsifying agent is 0.05-10%, the content range of essence is 0.1-10%, and the content range of pigment is 0.001-0.03%, and the content of water is 5-98%; Hot water mixing gelatinization will be added behind the converted starch cold-water solution, in gelatinization process, add with the edible colloid after the hot pure water dissolving and stir, add emulsifying agent subsequently and carry out emulsification treatment, afterwards, carry out adding the essence pigment more successively after the several fine grinding with colloid mill and carry out a fine grinding, being rolled into film after the fine grinding handles, film forming thickness is the 0.01-0.8 millimeter, film-forming temperature is 50-80 ℃, carrying out drying after the film forming handles, baking temperature is 50-80 ℃, carries out slice packaging after the drying and forms the cachou finished product.
2. a kind of cachou according to claim 1 is characterized in that: described solubility composite edible colloid comprises sodium cellulose glycolate, and content range is 0.01-10%; Guar gum, content range are 0.05-10%; Xanthans, content range are 0.01-10%; Algin, content range are 0.5-10%, and various composite edible colloids can use or mix use separately.
3. a kind of cachou according to claim 1 is characterized in that: described emulsifying agent comprises polysorbate60, and content range is 0.01-1%; Tween 80, content range are 0.01-1%; Span 40, content range are 0.01-2%; Sorbester p18, content range are 0.01-2%; Monoglyceride, content range are 0.01-1%; Fatty acid cane sugar ester S-7, content range are 0.01-1%; Fatty acid cane sugar ester S-9, content range are 0.01-1%; Fatty acid cane sugar ester S-11, content range are 0.01-1%, and various emulsifying agents also can use or mix use separately.
4. a kind of cachou according to claim 1 is characterized in that: described converted starch comprises tapioca, farina and cornstarch.
5. a kind of cachou according to claim 1, it is characterized in that: the described temperature that is used to mix gelatinization hot water is 80-100 ℃, gelatinization time 5-30 minute, dissolving back edible colloid was 50-80 ℃ with the temperature of hot pure water, and the mixing speed that stirs edible colloid is 300-500 rev/min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200410062234 CN1270620C (en) | 2004-07-01 | 2004-07-01 | Cachou |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200410062234 CN1270620C (en) | 2004-07-01 | 2004-07-01 | Cachou |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1586259A CN1586259A (en) | 2005-03-02 |
| CN1270620C true CN1270620C (en) | 2006-08-23 |
Family
ID=34603661
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 200410062234 Expired - Fee Related CN1270620C (en) | 2004-07-01 | 2004-07-01 | Cachou |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1270620C (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| AU2012225737B2 (en) * | 2011-03-04 | 2016-04-21 | Wm. Wrigley Jr. Company | Chewing gum alternative bulking agents |
-
2004
- 2004-07-01 CN CN 200410062234 patent/CN1270620C/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| CN1586259A (en) | 2005-03-02 |
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