WO2010097217A2 - Sugar-coating product for sugar-coating medicaments and food - Google Patents

Abstract

The invention relates to a sugar-coating means for sugar-coating tablets and food, especially for producing chocolate drops. According to the invention, the sugar-coating product comprises a sugar solution and/or a polyol as a sugar-free base for a sugar-coating solution, and preferably two starch products, but at least one and lecithin.

Description

 Coagulant for the coating of medicines and foodstuffs

Technical area

The invention relates to a coating agent for coating medicaments and foods, in particular chocolate. It further relates to a method for coating tablets and foods with the coating agent, as well as uses of the coating agent.

State of the art

A chocolate is a lentil-shaped candy whose core consists of whole milk, bitter or even white chocolate and which has a mostly colored sugar coating, which firmly adheres to the core. To make the chocolate, the chocolate core must be provided with the wrapper. The production of the wrapper is also called coating.

Various types of chocolate are known from the prior art. Coating methods for coating cores of, for example, chocolate with a hard sugar layer are also known per se (Ulimanns Enzyklopadie der technischen Chemie 3rd edition, volume 4, page 10 and volume 19, page 260). The sugar layer is placed in the form of a liquid syrup in the drageeing bowl filled with dragee. By turning the coating pan, all dragee cores are coated with a liquid sugar film. Once this is done (after about 1 min), hot or cold air is blown into the kettle, the sugar crystallizes and becomes a thin film. This process is repeated as desired 20 to 50 or even 80 times.

In the known coating process for coating cores with sugar blankets usually come as coating agents aqueous solutions of sucrose used, to which, depending on the intended use still flavors, odors, dyes and / or auxiliaries are added.

The food industry is increasingly demanding higher quality standards. Quality means all aspects that reflect consumer satisfaction with the product. The consumer is increasingly demanding higher quality features, such. B. taste, texture and appearance. Therefore, the manufacturers strive to produce the products in all aspects in a satisfactory and uniform quality.

A particular difficulty is posed by the growing consumer reservations about food ingredients, some of which, irrationally, believe that they are unnatural and therefore pose health risks. Such a reservation concerns, for example, the use of titanium dioxide in coatings of dragees, which is used as a white pigment in the wrapping of sugar confectionery and coated pills. Since titanium dioxide is also used in tobacco products for the production of white ash and in sunscreens as a light filter substance and for tinting packaging material, it is considered by the consumer when used as a food color as a health risk.

DESCRIPTION OF THE INVENTION, OBJECT, SOLUTION, ADVANTAGES The object of the invention is to eliminate the disadvantages of the prior art. In particular, it is intended to specify a coating agent which has improved whiteness properties so that after coating a coating is obtained which satisfies the standards of use such as strength, durability and appearance, but does not contain "non-natural substances" In particular, chocolate deposits with a covering white sugar Be coated on the one hand, on the one hand to the addition of titanium dioxide as a white pigment and on the other hand by the addition of lecithin to a starch product, a uniform white blanket is achieved on the particularly bright shades shine brighter and more brilliant than pure sugar layer.

This object is solved by the features of claims 1, 12, 16, 19, 20, 22, 23 and 24. Advantageous embodiments of the invention will become apparent from the features of claims 2 to 11 and 12 to 15 and 17, 18 and 21st

According to the invention, a coating agent for coating medicaments and foods, in particular for the production of chocolate lentils, provided, wherein the coating agent a sugar solution and / or a polyol as a sugar-free base for a coating solution, at least one starch product, preferably two starch products, and Lecithin includes.

By starch product is meant in the present invention one or more unmodified starches, one or more modified starches, one or more hydrolyzed starches, one or more resistant starches, maize oxtrins or mixtures thereof. In a preferred embodiment, the coating agent comprises a sugar solution or coating solution, tapioca starch, rice starch and lecithin. The advantage of using a coating solution is that the coating solution also contains sugar-free coatings.

An advantageous embodiment of the invention provides that the coating agent comprises gum arabic. The gum arabic ensures that during storage in the drageous surface no surfaces form, through which the core could shine through. Such surfaces are excluded by the gum arabic, which indicates better drying or binding of the residual water in the dragee is due. The coating agent preferably comprises 10 g of gum arabic per kg of coating solution or per kg of sugar solution.

The coating agent is applied to the drug or food to obtain a dragee to give a solid edible white coating which firmly adheres to the core of the dragee thus obtained. The core of the dragee is the medicine or the food. The coating agent does not comprise any metal oxides, in particular no titanium dioxide.

Instead of the term drug, the term tablet is used below. The term tablet describes the form of the drug and should not be understood to mean that the drug already has a coating, although this is possible.

The coating agent according to the invention gives a coating with high color brilliance, high opacity and good distribution.

In preferred embodiments of the invention, the coating agent comprises 1 to 20, preferably 5 to 15, particularly preferably 5 to 10 g of lecithin per kg of sugar solution or per kg of coating solution. Preferably, the coating agent according to the invention comprises 100 to 300, more preferably 150 to 250, more preferably 200 g of rice starch and tapioca starch per kg of sugar solution or per kg of coating solution. A practicable variant of the invention provides that the coating agent comprises 50 g to 300 g of rice starch and tapioca starch per kg of sugar solution or per kg of coating solution. This dosage is already sufficient to achieve a white coloration of the surface of the dragee. The weight ratio of rice starch to tapioca starch is preferably in the range from 1 to 5 to 1 to 20, more preferably from 1 to 7 to 1 to 15, and most preferably from 1 to 9. A weight ratio of rice starch to tapioca starch has also been favorable 1 to 20 and 30 to 1 proved. A preferred coating agent according to the invention has the following composition:

Sugar solution or coating solution

180 g of rice starch per kg of sugar solution or per kg of coating solution,

20 g tapioca starch per kg sugar solution or per kg coating solution and

5 to 10 g of lecithin per kg of sugar solution.

By sugar solution is meant here a 50 to 85%, preferably 60 to 78%, particularly preferred 74% solution of sucrose in water. A preferred sugar syrup is a 74/75 brix sugar syrup.

A suitable rice starch is Rice Starch Remy B7.

A suitable tapioca starch is C ^* Actistar 11700 tapioca starch.

A preferred lecithin is sunflower lecithin.

To prepare the coating agent, the components are mixed homogeneously with each other, for example in a mixer such as a high shear mixer, taking into account a processing temperature up to max. 60 ° C.

According to the invention there is further provided a process for the preparation of dragees which consist of a core of a tablet or of a foodstuff and a solid coating, the coating enveloping and firmly adhering to the core, the cores being coated with a coating agent according to the invention Coating device to be coated. To form the coating, the coating agent is coated with a given number of layers of the coating agent applied to the core, wherein after the application of a layer, the layer is dried before another layer is applied. Likewise, the outer layer is dried.

Preferably, the amount of coated coating agent varies per layer, with a smaller amount of coating agent being used to form the first, inner layer than for forming at least a portion of the following layers.

Preferably, 10 to 80, more preferably 20 to 40, most preferably 29 or 30 layers of the coating agent are applied. Also advantageous has been the application of 5 to 40 layers of the coating agent. It has been shown that this number of layers is already sufficient to achieve a white coloration of the surface of the dragee, especially in light dragees and at an increased dosage in the coating solution.

The method is preferably carried out in a conventional coating device, for example a rotating kettle. In the boiler, the cores are given and mixed with a predetermined, usually small subset of the coating. After forming a layer of the coating agent, the layer is dried, whereby a layer of the coating is obtained. After drying, another subset of the coating agent is added to the kettle again. After the formation of a further layer of the coating agent, this layer is again dried, whereby a further layer of the coating is obtained. This process of loading the kettle with a portion of the coating agent, layering and drying is repeated until the predetermined number of layers of coating has been reached. The coating is preferably carried out at a temperature of 30 ° to 60 ⁰ C, more preferably 40 ° to 60 ° C, more preferably 50 ° to 60 ° C, while the 60 ° C should not be exceeded.

By means of the method according to the invention, coated tablets are obtained which consist of a core of a tablet or of a foodstuff and of a solid coating, the coating enveloping the core and firmly adhering to it. The coating is opaque, preferably multi-layered and white. Preferably, the dragee is a chocolate.

The coating agent is preferably used for the preparation of a coating of a tablet or food, preferably for the preparation of a chocolate-core chocolate, or for the preparation of a haze or white dye coating.

Best results were obtained with an order quantity of 300 g of syrup per 1 kg of deposits.

Brief description of the drawings

The invention will now be further described by way of examples, which are not intended to limit the invention in any way, with reference to the drawings. Showing:

Fig. 1 is a photographic representation of shock lenses with

Coats obtained according to the following Examples and Comparative Examples;

FIG. 2 shows a graphic representation of the amounts of coating material according to the invention applied per coat of the coating agent in the course of the coating; FIG. and

Fig. 3 is a photographic representation of chocolate with coatings according to the invention, wherein the number of layers per coating varies. Best Mode for Carrying Out the Invention Examples

In order to demonstrate the influence of the composition of the coating agent on the appearance of the finished chocolate chips, the following experiments (Example 1) and Comparative Experiments (Comparative Examples 1 to 4) were carried out.

Comparative Example 1

Comparative Example 1 describes the coating of chocolate with a coating agent consisting solely of sugar solution or coating solution.

Subsequently, in a rotating coating pan (ERWEKA AR 401, speed 250 min ^-1 ) with 1 kg of deposits consisting of chocolate lenses coated with a few layers of sugar, small amounts (here 7 to 16 g) of the coating agent with a temperature of 60 ° C. As soon as the deposits were completely wetted, air was dried until the dragees were dusty (about 5 minutes), the room temperature was 23 ° C., and the humidity was 58% R. Then the next layer was abandoned The amount of coating agent per layer was individually determined in terms of the need for the deposits to be completely wetted but not allowed to get wet as otherwise they would stick together.This process was repeated approximately 30 times, the total time to apply the layers was about 2.5 h.

As can be seen in Fig. 1, reference numeral 1, the brown color of the inserts is practically not covered. The appearance of the resulting dragees corresponds almost to the uncoated chocolate (referred to in Fig. 1 as deposits). Comparative Example 2

Comparative Example 2 describes the coating of chocolate with a coating agent consisting of sugar solution or coating solution and tapioca starch (200 g / kg sugar solution). As Tapioka starch C ^* Actistar 11700 was used. Apart from that, the preparation of the coating agent and the coating of the chocolate were carried out as described in Example 1.

As can be seen in Fig. 1, reference numeral 2, the inserts are uniformly coated, but the covering power of the coating is low.

Comparative Example 3

Comparative Example 3 describes the coating of chocolate with a coating agent consisting of sugar solution or coating solution and rice starch (200 g / kg sugar solution). The rice starch used was Rice Starch Remi B7. Apart from that, the preparation of the coating agent and the coating of the chocolate were carried out as described in Example 2.

As can be seen in Fig. 1, reference numeral 3, the coatings have a good opacity, but a very uneven distribution.

Comparative Example 4

Comparative Example 4 describes the coating of chocolate with a coating agent consisting of sugar solution or coating solution, tapioca starch and rice starch. The coating agent contained a total of 200 g of tapioca starch and rice starch per kg of sugar solution or per kg of coating solution, the weight ratio of tapioca starch to rice starch being ke was 1 to 9. As Tapioka starch C ^* Actistar 11700 was used. The rice starch used was Rice Starch Remi B7. Apart from that, the preparation of the coating agent and the coating of the chocolate were carried out as described in Example 2.

As can be seen in Fig. 1, reference numeral 4, the coatings have a good hiding power and a better distribution than Example 3, but still an uneven surface than the reference with titanium dioxide. After drying, stains were visible on which the brown inlays show through.

Comparative Example 5

Comparative Example 5 describes the coating of chocolate with a coating agent according to an embodiment of the invention. The coating agent had the following composition given in Table 1:

Table 1: Composition of the coating agent

In a high shear mixer (Ultra Turrax T450 basic) the coating agent was prepared by stirring for 2 minutes at level 1. The resulting coating was then swept through a household sieve to ensure that the coating had no lumps. It had a pH of 5.86. Subsequently, in a rotating coating pan (ERWEKA AR 401, speed 250 min ^-1 ) with 1 kg of deposits consisting of chocolate lenses coated with a few layers of sugar, small amounts (here 7 to 16 g) of the coating (total 300 g ) at a temperature of 60 ° C. The amount of coating agent per layer is shown in Fig. 2. Once the deposits were completely wetted, air was dried until the dragees were run dusty (about 5 minutes) This was 23 ° C and the humidity was 58% RH Then, the next layer of coating agent was added The amount of coating agent per layer was individually determined in relation to the deposits must be completely wetted, but not to be wet because they The total time for application of the layers was about 2.5 hours and the order was about 300 g of syrup per 1 kg of deposits.

As can be seen in Fig. 1, reference numeral 5, the coatings have a good hiding power and a good distribution. In the case of the chocolate beans produced in this way, the deposits were also covered in white after drying. The opacity and distribution of the coatings achieved similar blanket properties to coatings containing titanium dioxide (referred to as reference in Figure 1).

The illustration of chocolate bars with coatings according to the invention shown in FIG. 3, obtained according to example 1, shows that the covering power and the distribution of the coatings depend on the number of layers applied and the total application amount of the coating agent. In this case, the higher the number of layers and the higher the order quantity, the higher the opacity and the distribution of a coating. The invention comprises the described and claimed coating agent, its preparation and use for the production of the embodiments of a food, in particular of chocolate.

Claims

Claims 1. dragee for coating medicaments and foods, in particular for the production of chocolate, wherein the coating agent comprises a sugar solution and / or a polyol as a sugar-free base for a coating solution, at least one starch product, preferably two starch products, and lecithin. 2. The coating composition of claim 1, wherein the starch product comprises one or more unmodified starches, one or more modified starches, one or more hydrolyzed starches, one or more resistant starches, maltodextrins or mixtures thereof. A coating composition according to claim 1 or claim 2, wherein the coating agent comprises a sugar solution or coating solution, tapioca starch, rice starch and lecithin. 4. coating composition according to one of claims 1 to 3, characterized in that the coating agent comprises gum arabic. 5. drageeing agent according to any one of the preceding claims, characterized in that it comprises 1 g to 20 g of lecithin per kg of sugar solution or per kg of coating solution. 6. drageeing agent according to any one of the preceding claims, characterized in that it comprises 100 g to 300 g of rice starch and tapioca starch per kg sugar solution or per kg coating solution. 7. The coating composition according to claim 6, characterized in that it comprises 50 g to 300 g of rice starch and tapioca starch per kg of sugar solution or per kg of coating solution. 8. coating composition according to any one of the preceding claims, characterized in that the weight ratio of rice starch to tapioca starch is between 1 to 5 to 1 to 20. 9. coating composition according to one of claims 1 to 7, characterized in that the weight ratio of rice starch to tapioca starch is between 1 to 20 and 30 to 1. 10 .. coating agent according to any one of the preceding claims, characterized in that it per kg of sugar solution or per kg of coating solution 180 g rice starch, 20 g tapioca starch and 5 g of lecithin includes. 11. The coating composition according to claim 10, characterized in that it comprises 10 g of gum arabic per kg of sugar solution or per kg of coating solution. 12. A process for the preparation of dragees, which consist of a core of a tablet or a food and a solid coating, wherein the coating envelops the core and adheres to the core, characterized in that the cores with a coating agent according to one of claims 1 to 5 are coated in a coating device with a predetermined number of layers of the coating agent, wherein after the application of a layer, the layer is dried before another layer is applied. 13. The method according to claim 12, characterized in that the amount of coating agent varies per layer, wherein the formation of the first, inner layer, a smaller amount of coating agent is used to form at least a portion of the following layers. 14. The method according to any one of claims 12 or 13, characterized in that 15 to 40 layers of the coating agent are applied. 15. The method according to any one of claims 12 or 13, characterized in that 5 to 40 layers of the coating agent are applied. Dragees, which consist of a core of a tablet or of a foodstuff and a solid coating, the coating enveloping and firmly adhering to the core, characterized in that the coating consists of one or more layers of a coating agent according to one of claims 1 to 10 is formed. 17. dragees according to claim 16, characterized in that the coating of 5 to 40 layers is formed. 18. Dragee according to claim 16 or 17, characterized in that it is a chocolate. 19. Use of the coating agent according to any one of claims 1 to 10 for the preparation of a tablet. 20. Use of the coating agent according to one of claims 1 to 10 for the preparation of a food. 21. Use according to claim 20, wherein the food is a chocolate. 22. Use of the coating agent according to one of claims 1 to 10 as a coating of hard sugar or chocolate cores. 23. Use of the coating agent prepared by the process according to any one of claims 11 to 15 as a coating of hard sugar or chocolate cores. 24. The use of the coating agent according to claim 20, wherein the food is an opacifier or white dye, such as compressed, confectionery, sugar-free products, chewing gum, dairy products, drinks