CN101272696B - 大理石型表面的巧克力产品 - Google Patents
大理石型表面的巧克力产品 Download PDFInfo
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- CN101272696B CN101272696B CN2006800352907A CN200680035290A CN101272696B CN 101272696 B CN101272696 B CN 101272696B CN 2006800352907 A CN2006800352907 A CN 2006800352907A CN 200680035290 A CN200680035290 A CN 200680035290A CN 101272696 B CN101272696 B CN 101272696B
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- chocolate
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Abstract
本发明涉及包糖衣糖食,它包含在巧克力块表面上具有色素粘附涂层的巧克力块,其中所述的涂层包含选自巧克力磨光剂和糖衣的色素粘附涂层溶液和粘附于该涂层溶液的至少一种食用着色剂。
Description
发明背景
发明领域
本发明涉及具有涂盖了色素粘附涂层溶液和食用着色剂的巧克力块的包糖衣糖食。更具体地说,在本发明中,将色素粘附涂层溶液涂布在巧克力块表面上,并且施用食用着色剂以粘附于色素粘附涂层溶液。
相关领域的描述
在巧克力中心周围涂布糖壳衣为本领域众所周知所糖壳衣提供在巧克力中心上提供了着色的表面,从而形成了易碎结构的颜色丰富的产品。
然而,易碎结构并非始终是理想的。此外,生成糖壳衣的方法极为复杂并且相当耗时。具有并非糖壳的着色表面的包糖衣巧克力糖食提供了可选择的产品设计,这种设计在美感上令人满意并且无需易碎。
给巧克力赋予颜色的另一种方法通过取白色巧克力并且给该白色巧克力添加着色剂来进行。然而,这种方法自身存在缺陷,因为着色的巧克力不满足美国有关巧克力的Code of Federal RegulationsStandard of Identity,且由此不能称为巧克力。
本发明人在试图找到完全着色巧克力块外表面的新方式的同时发现了可以通过使用下述方法以随机不连续的粘着图案使巧克力块的表面着色。
发明概述
本发明涉及包糖衣糖食,它包含在巧克力块的表面上具有色素粘 附涂层的巧克力块,其中色素粘附涂层由如下物质组成:具有小于约150微米的平均颗粒大小和通过巧克力块的表面随机分布而提供通过该表面的着色剂颗粒密度的随机变化的着色剂颗粒;和选自巧克力磨光剂和糖衣的色素粘附涂层溶液。包糖衣糖食具有着色的表面,它优选具有类似于人造大理石外观的随机不连续的粘着图案。
本发明包括生产本发明包糖衣糖食的方法,包括下列步骤:(a)给混合锅提供巧克力块的团块;(b)在混合锅中混合所述的巧克力块的团块;(c)将选自巧克力磨光剂或糖衣的色素粘附涂层溶液以有效湿润所述的块的用量涂布在所述的巧克力块的团快上;(d)将具有小于约150微米的平均颗粒大小的可食用干着色剂涂布在所述湿润的块上,由此形成着色的块,其中所述的着色剂随机分布在巧克力块上,从而为通过所述的块的着色剂颗粒密度提供随机变化;(e)通过将干燥气体导入混合锅干燥所述的块,由此具有随机变化的通过所述的块的着色剂颗粒密度的干燥着色的块;和(f)任选地将步骤(c),(d)和(e)重复至少一次,优选使用不同颜色的可食用干着色剂进行。
在另一个实施方案中,生产本发明包糖衣糖食的方法包括下列步骤:(a)给混合锅提供巧克力块的团块;(b)在混合锅中混合所述的巧克力块的团块;(c)以同时的方式将有效量的选自巧克力磨光剂或糖衣的色素粘附涂层溶液和有效量的食用着色剂涂布在所述的巧克力块团块上,由此形成着色的块,其中所述的着色剂随机分布在巧克力块上,从而为通过所述的块的着色剂颗粒密度提供随机变化;(d)通过将干燥气体导入混合锅干燥所述的块,由此具有随机变化的通过所述的块的着色剂颗粒密度的干燥着色的块;和(e)任选地将步骤(c)和(d)重复至少一次。优选食用相同颜色的食用着色剂进行步骤(e)。
附图简述
图1提供了以本发明为典型的包糖衣糖食的上视图;
图2提供了以本发明为典型的另一种包糖衣糖食的上视图;
图3提供了通过本发明方法制造的包糖衣糖食的上视图;
图4提供了对比包糖衣糖食的上视图;且
图5提供了另一种对比包糖衣糖食的上视图。
发明详述
术语“巧克力”指的是具有脂肪相或脂肪样组成的所有巧克力或巧克力样组合物。例如,除非另有具体的确定,否则该术语旨在包括标准和非标准的巧克力,即包括分别具有符合U.S.Standards OfIdentity(SOI)的组成且不符合U.S.Standards Of Identity的组成的巧克力,包括深色巧克力、可可浆、牛奶巧克力、巧克力料、低甜度巧克力、酪乳巧克力、脱脂巧克力、混合乳制品巧克力、低脂巧克力、白色巧克力、充气巧克力、化合物涂层材料、非标准巧克力和巧克力样组合物。
在美国,巧克力要受限于由美国食品与药品管理局(FDA)按照联邦食品、药品和化妆品条例(Federal Food,Drug and Cosmetic Act)建立的识别标准。在美国充分建立了定义和标准。非标准巧克力各种类型巧克力的是那些具有标准巧克力指定范围外的组成的巧克力。
巧克力还包括那些包含固形物碎屑或完全或部分地由粉碎方法制成的固形物的巧克力。
非标准巧克力在如下情况发生时产生:例如有营养的碳水化合物甜味剂被部分或完全替代时;或可可脂、可可脂可替代物、可可脂等效物、可可脂补充剂、可可脂替代物、可可脂代用品或乳脂被部分或完全替代时;或加入具有仿制牛奶,奶油或巧克力的香料的成分或在配方中的其它添加或缺失超出巧克力或其组合的FDA鉴定标准进行时。巧克力样组合物为那些可以用作应用中的巧克力的替代物的基于脂肪的组合物,所述的应用诸如包糖衣,模塑或浸包糖衣;例如角豆树。
本发明为包糖衣糖食,它具有着色的表面。在一个优选的实施方案中,着色的表面具有类似于人造大理石的外观的随机不连续的粘附图案。大量包围在包糖衣糖食周围的色素粘附涂层由色素粘附涂层溶液和食用着色剂组成。食用着色剂粘附涂盖溶液。在一个优选的实施方案中,防护涂层,即糖衣包裹在色素粘附涂层周围,从而提供保护性的有光泽的层。任选可以将一种以上食用着色剂用于产生包糖衣糖食表面上的着色外观。在另一个优选的实施方案中,使食用着色剂以随机化方式分布在巧克力表面上,使得食用着色剂的颜色强度在糖食表面上可变。
着色剂可以用于产生包糖衣糖食表面上的着色外观。在另一个优选的实施方案中,食用着色剂以随机化方式分布在巧克力表面上,使得食用着色剂的颜色强度在糖食表面上可变。
图1、2和3提供了本发明包糖衣糖食的实例,它们一般在巧克力块表面上具有大理石外观。
相反,图4和5提供了并非属于本发明的包糖衣糖食实例。即图4和5中所示的产品在巧克力块表面上并不具有大理石外观。
巧克力块具有拥有曲率的巧克力表面,并且例如可以为圆形,丸形,卵形或小扁豆形。特别优选的形状为涂有巧克力的果仁,如杏仁或花生和口大小的巧克力豆。巧克力块可以为硬巧克力或具有有一种或多种包含物。该包含物可以为,例如果仁、果仁衍生物、水果、水果衍生物、饼干片、焦糖、牛轧糖、麦乳精球及其混合物等。
色素粘附涂层溶液可以为巧克力磨光剂或糖衣,将其作为彼此相互翻滚和摩擦方式涂布巧克力块,使得涂盖溶液“湿润”巧克力块。
在一个实施方案中,色素粘附涂层溶液为巧克力磨光剂,在本领域中已知它一般为基于水性的树胶***。典型的基于水的磨光剂包括,但不限于购自Centerchem,Inc.,Norwa 1k,Conn的 和 商标产品。 和 为使用***树
在另一个实施方案中,糖衣可以用作色素粘附涂层溶液。糖衣可以具有低-碳醇类和/或虫胶和其它树脂以便提供足够的巧克力表面。
或者,糖衣可以为天然蜡的掺合物。
食用着色剂可以为批准供人食用的用于食品的任何染料和/或着色剂,例如美国食品、药品和化妆品条例(U.S.Food,Drug andCosmetic Act)(FO&C)批准的染料和/或着色剂。此外,染料或着色剂一般为水溶性的。
色淀可以用作食用着色剂。色淀包含细颗粒,诸如结合着色剂的氢氧化铝颗粒,诸如FD&C或天然着色剂之一。实例包括,但不限于FD&C蓝#1色淀、FD&C蓝#2色淀、FD&C绿#3色淀、FD&C黄#5色淀、FD&C黄#6色淀、赤藓红色淀、苋菜红色淀、大红4R色淀、二蓝光酸性红色淀和FD&C红40色淀,它们均可以获自例如Color Group ofSensient Technologies Corporation,St.Louis,Missouri。
用于本发明的食用着色剂可以为FD&C染料。FD&C染料包括红No.3(赤藓红)、红No.40(Allura Red)、黄No.6(晚霞黄FCF)、黄No.5(酒石黄)、绿No.3(坚牢绿FCF)、蓝No.1(亮蓝FCF)、蓝No.2(靛蓝)。还可以使用这些染料的混合物。
在欧洲,批准用于食品的食用着色剂(根据其E-编号鉴定)包括,例如:
E 100姜黄素
E 101(i)核黄素
(ii)核黄素-5′-磷酸
E 102酒石黄
E 104喹啉黄
E 110晚霞黄FCF;橙黄色S
E 120胭脂红;胭脂红酸;卡红
E 122偶氮玉红;二蓝光酸性红
E 123苋菜红
E 124大红4R;胭脂红A
E 127赤藓红
E 128红2G
E 129阿洛拉红AC
E 131专利蓝V
E 132靛蓝;靛胭脂
E 133亮蓝FCF
E 140叶绿素和叶绿酸
E 141叶绿素和叶绿酸的铜复合物
E 142绿S
E 150a普通焦糖
E 150b苛性亚硫酸焦糖
E 150c氨焦糖
E 150d亚硫酸氨焦糖
E 151亮黑BN;黑PN
E 153植物碳
E 154棕FK
E 155棕HT
E 160a胡萝卜素类
E 160b胭脂树红;胭脂树橙;原胭脂树
E 160c红辣椒提取物;Capsanthian;辣椒红素
E 160d番茄红素
E 160e β-阿朴-8′-胡萝卜素醛(C30)
E 160f β-a po-8′-carotenoic acid(C30)的乙酯
E 161b叶黄素
E 161g眦黄质
E 162甜菜根红;甜菜苷
E 163花青苷类
E 170碳酸钙
E 171二氧化钛
E 172氧化铁和氢氧化铁
E 173铝
E 174银
E 175金
E 180 Litholrubine BK
食用着色剂还可以为作为在商品名CANDURIN下销售的复合“珍珠效应”色素的涂盖在云母上的二氧化钛和/或氧化铁形式,它由美国的EMD Chemicals Inc.,Pigments Division,Hawthorne,NY且在欧洲由Merck KGaA,Darmstadt,Germany提供。这些复合“珍珠效应”色素一般批准用于全世界某些地区和国家,包括欧盟的食品。然而,此时,并非将它们批准用作全世界范围内的食品中添加剂。因此,在一个特别优选的实施方案中,食用着色剂基本上不含云母。
在一个优选的实施方案中,以干粉形式提供食用色。优选使用干粉,诸如色素,色淀染料和粉状染料(基本上纯的着色剂)。
将可食用干着色剂直接涂布在湿润表面上是一项涂盖糖食的独特方法。通过按照这种方式涂布干着色剂颗粒,干着色剂颗粒保持在包糖衣糖食上基本上不溶解。优选至少50%的干着色剂颗粒保持不溶解,更优选至少60%,甚至更优选70%,甚至更优选至少80%,甚至更优选90%,甚至更优选至少95%,甚至更优选98%,且最优选99%保持不溶解。产生具有不同颜色强度的表面,所述的不同颜色强度是通过随机涂布和粘附在指定区域上的产品表面的着色剂颗粒的密度变化产生的。当食用多种颜色的干着色剂时,每种着色剂表现出与其它着色剂彼此独立的颜色强度改变,这是因其独特的着色剂颗粒粘附图案和密度所致。两种或多种不同干着色剂的颜色强度变化在产生了巧克力块表面上产生了彩斑的或多种颜色的外观,这种外观模拟大理石,天然雕琢的宝石或石头外观(参见图1)。优选干着色剂颗粒基本上覆盖巧克力,使得巧克力在糖食表面上基本上不可见,且一种以上颜色在该产品表面上可见。
实际上,可以将食用着色剂制成液体混悬液或液体溶液形式。如果使用液体混悬液,那么着色剂颗粒的密度在整个色素粘附涂层溶液中的大致均匀。如果使用液体溶液,那么将着色剂溶解,使得不存在固体颗粒。
然而,在使用掺入载体的着色剂,例如液体混悬液或液体溶液时,与干着色剂相比,所得着色的包糖衣糖食的表面外观存在显著性差异。使用液体混悬液或液体溶液在糖食表面上产生了涡状形和波形线图案,其中食用着色剂的颜色强度在着色剂粘附表面的区域上基本上均匀,并且因通过产品表面涂盖的色素粘附溶液涂层的可变厚度而产生一定变化,使得巧克力发生不同程度的表层破穿斑点。这在图5中所示的包糖衣糖食中显而易见,这种糖食不具有本发明理想的大理石外观。当以液体混悬液或液体溶液的形式涂布食用着色剂时,并不需要涂布不同颜色的涂层。在这种情况中,涂层各自遮盖了在先的涂层,而不是使得在先涂布的涂层发生颜色改变而在产品表面上显示出来。
可食用干着色剂具有小于约0.001nm的平均颗粒大小,优选小于约150微米(μm),更优选小于约100μm,且最优选小于约50μm。在一个特别优选的实施方案中,可食用干着色剂的平均颗粒大小在约0.1μm-约25μm的范围,且最优选约0.5μm-约5μm。
当使用具有大于本发明关注的颗粒大小的可食用干着色剂时,在所得着色的包糖衣糖食表面外观上存在显著差异。正如图4中观察到的,块表面呈现有斑点的外观而非大理石样。这类糖食描述在美国专利申请公开号US2004/0033293中。
在一个可选择的实施方案中,可以通过将着色剂掺入液体混悬液或液体溶液制成可食用的干着色剂。通过掺合着色剂(例如色素、色淀染料或染料)与载体,干燥该掺合物并且生成干粉而形成干着色剂。
可以用提供适当混合的包糖衣设备生产本发明包糖衣的糖食。按照包糖衣操作涂布涂层。在B.W.Minifie,″Chocolate,Cocoa,andConfectionery Science and Technology,″3rded.,(1999)pp.184,221-224,506,608-609和613中可以找到包糖衣的详细描述,将这些内容引入本文作为参考。在本发明中,给巧克力块挂软糖衣,即在块上不形成硬糖衣外壳。
制造着色的包糖衣糖食的方法包括下列步骤:(a)给混合锅提供巧克力块的团块;(b)在混合锅中混合所述的巧克力块的团块;(c)将 选自巧克力磨光剂或糖衣的色素粘附涂层溶液以有效湿润所述的块的用量涂布在巧克力块的团快上;(d)将可食用干着色剂涂布在湿润的块上,由此形成着色的块,其中着色剂随机分布在巧克力块上,从而为通过所述的块的着色剂颗粒密度提供随机变化;(e)通过将干燥气体导入混合锅干燥着色的块,由此具有随机变化的通过所述的块的着色剂颗粒密度的干燥着色的块;和(f)任选将将步骤(c),(d)和(e)重复至少一次,优选使用不同颜色的可食用干着色剂进行。使用本发明的方法,每一着色的糖块具有其自身的独特的外观。将着色剂或多种着色剂涂布在表面上的随机性产生了人造大理石的着色表面,其中通过表面的着色剂或多种着色剂的颜色强度和分布可变,使得每块均不同。相反,典型的包糖衣方法产生了具有更均匀表面着色的糖块。
在一个特别优选的实施方案中,在步骤(e)或(f)后将防护涂层涂布在色素粘附涂层周围。理想的情况是将糖衣用作保护涂层。
可以将步骤(c),(d)和(e)重复多次。优选将步骤(c),(d)和(e)重复至少两次,且更优选使用不同颜色的可食用干着色剂重复这些步骤。一般每个周期需要约15分钟才能完成。食用每个周期将着色层涂布在巧克力块表面上。
应理解在步骤(f)中涂布的可食用干着色剂可以与步骤(d)中涂布的可食用干着色剂具有相同的颜色或不同的颜色。通过使用相同的颜色,那么更为显著的颜色在大理石表面上显而易见。如果使用不同的颜色,那么彩斑或多种颜色的外观在大理石表面上显而易见。在优选的实施方案中,重复所述的步骤,直到将巧克力基本上覆盖,使得巧克力中无一在产品表面上可见,且一种以上颜色在产品表面上可见。
当巧克力块在混合锅中翻滚时,色素粘附涂层溶液在所述的块中铺散。涂层溶液高度较粘并且在各块之间产生拉力,因为它们彼此接触。这导致食用着色剂在各块上以偶然随机方式铺散,其中在涂布时获得着色剂并且因各块之间彼此摩擦而在块与块之间传递。这产生了随机的不连续粘着图案,例如大理石图案,给本发明包糖衣的糖食特征。
在一个优选的实施方案中,该方法在涂布食用着色剂后执行干燥步骤。一般而言,在涂布食用着色剂后将干燥气体施用约30秒以内。更优选在涂布食用着色剂后将干燥气体施用约15-约30秒。当使用水溶性着色剂时,重要的是快速进行干燥步骤,以便着色剂颗粒作为单独的颗粒在表面上可见。否则,如果缓慢进行干燥,可以将着色剂颗粒溶入色素粘附溶液,从而降低着色剂的颜色强度并且保持巧克力表面部分暴露。
可以使用能够通过倾注,泵压,喷雾或重力送料递送涂层的任何合适的装置进行色素粘附涂层溶液涂布。
类似地,可以通过将食用着色剂进料入锅中的任何合适的装置进行食用着色剂涂布。例如,如果是粉末形式,那么可以通过手工涂布或重力送料涂布食用着色剂。如果食用着色剂为液体形式,例如混悬液或溶液,那么可以通过倾注,泵压,喷雾或重力送料涂布着色剂。
通过将干燥气体导入混合锅进行干燥。一般而言,将空气用作干燥气体。一般以约-20℃-约40℃,优选约12℃-约23℃的温度下施用空气并且具有约15%-约75%RH,优选约32%-约60%RH的相对湿度。理想的情况是,气温在约17℃且相对湿度在约40%RH。
本发明包糖衣的糖食的表面外观的特征在于通过围绕和通过产品表面在随机点上分布着色剂或多种着色剂颗粒产生的不同密度的一种或多种颜色。作为着色剂颗粒随机分布和密度可变的结果,优选糖食具有通过产品表面的明显可变的大小和形状的多着色面积。这导致形成随机分布的不透明颜色,这种随机分布产生人造大理石的外观。在一个实施方案中,包糖衣的糖食具有彩斑或多种颜色的大理石表面。优选两种或导致颜色构成大理石表面。大理石表面甚至可以类似于晕映,从而通过降低通过表面的一种颜色的密度并且增加另一种颜色的密度产生从一种颜色逐步退色成另一种颜色的作用。
本发明巧克力块上色素粘附涂层溶液的量约占巧克力块总重的0.3%重量(wt.%)-约2wt.%/层。优选约约占巧克力块总重的0.5wt.%-约1wt.%/层,且更优选约0.7wt.%-约0.9wt.%/层。
本发明巧克力块上食用着色剂的量约占巧克力块总重的0.02wt.%-约0.2wt.%/层。优选约占巧克力块总重的约0.04wt.%-约0.17wt.%/层,更优选约约0.06wt.%-约0.13wt.%/层,最优选约0.08wt.%-约0.10wt.%/层。
在一个可选择的实施方案中,生产本发明包糖衣糖食的方法包括下列步骤:(a)给混合锅提供巧克力块的团块;(b)在混合锅中混合巧克力块的团块;(c)以同时的方式将有效量的选自巧克力磨光剂或糖衣的色素粘附涂层溶液和有效量的食用着色剂涂布在巧克力块团块上,由此形成着色的块,其中所述的着色剂随机分布在巧克力块上,从而为通过所述的块的着色剂颗粒密度提供随机变化;(d)通过将干燥气体导入混合锅干燥着色的块,由此具有随机变化的通过所述的块的着色剂颗粒密度的干燥着色的块;和(e)任选将步骤(c)和(d)重复至少一次,优选使用相同颜色的食用着色剂进行。可以从这种方法产生的包糖衣的糖食的实例如图3中所示。
在一个实施方案中,色素粘附涂层溶液中包括食用着色剂。食用着色剂的量约占色素粘附涂层溶液总重的5wt.%-约15wt.%。优选约占色素粘附涂层溶液的7wt.%-约12wt.%,且更优选约10wt.%。使用上述重量百分比将在该实施方案中的色素粘附涂层溶液涂布在巧克力块上。
在这一具体的实施方案中,以同时而非依次的方式涂布色素粘附涂层溶液和食用着色剂。
可以将步骤(c)和(d)重复一次以上。优选将步骤(c)和(d)重复至少两次,且更用作使用相同颜色的食用着色剂重复这些步骤。一般而言,需要约15分钟循环步骤(c)和(d)自始至终。使用每个循环在巧克力块表面上形成颜色层。
应理解在步骤(e)中涂布的可食用干着色剂可以与步骤(c)中涂布的可食用干着色剂具有相同的颜色或不同的颜色;优选可食用着色剂为相同的色素。
任选可以在步骤(d)或(e)将防护涂层,诸如糖衣涂布在色素粘附 涂层周围。
干燥气体加工参数和加工循环时间在同时涂布实施方案中保持与上述依次涂布实施方案相同。
在本发明的另一个实施方案中,可以通过将香料加入到色素粘附涂层溶液,食用着色剂和/或保护涂层中将一种或多种香料掺入糖食。一般而言,可以使用适合于给糖食调味的任何香料。可以将香料作为液体或粉末添加。
实施例1
向混合锅中装入5lbs.的涂有巧克力的花生小块。开启锅开始混合块。用手将20克CAPOL120C倾倒在翻滚的涂有巧克力的花生小块上以便湿润产品。在约15秒后,用手将2克干粉形式的蓝色淀染料撒布在翻滚的块上。在涂布颜色的30秒内,将空气导入锅中以便干燥涂层。然后切断气流并且将20克CAPOL120C再次涂布在各块上。一旦湿润了块,就涂布2克银色淀染料。在涂布该颜色的30秒内,将空气导入锅中以便干燥涂层。该步骤后切断气流,涂布20克CAPOL120C以便湿润块,然后添加1克红色淀染料并且在添加该染料的30秒内施用干燥空气。涂布CAPOL120C,涂布颜色和使用空气干燥翻滚块的每个循环需要约15分钟。通过涂布8克CAPOL153D(糖衣)以便在不对锅使用气流的情况下湿润块,且随后使用空气将块干燥15分钟。用于在整个过程中干燥块上涂层的空气的温度为17℃,相对湿度为40%RH,且流速约为45.3m3/分钟(1600cfm)。
实施例2
向混合锅中装入5lbs.的涂有巧克力的杏仁块。开启锅开始混合块。用手将由使用实验室等级的Lightnin混合器混合的25克CAPOL127C和2.5克樱桃香料制成的调味色素粘附涂层溶液倾倒在翻滚的小块上以便湿润产品。在约15秒后,通过在翻滚的块上手工操作撒布干粉形式的2克红色淀染料。在涂布颜色的30秒内,将空气导 入锅中以便干燥涂层。然后切断气流并且将25克CAPOL127C和2.5克樱桃香料再次涂布在各块上。一旦湿润了块,就涂布2克橙色淀染料。在涂布该颜色的30秒内,将空气导入以便干燥涂层。此外,切断气流并且涂布25克CAPOL127C和2.5克樱桃香料以便湿润块,然后添加2克栗色淀染料并且在添加该染料的30秒内施用干燥空气。涂布CAPOL127C,涂布颜色和使用空气干燥翻滚块的每个循环需要约15分钟。最后,涂布5克CAPOL150C(糖衣)以便完成产品,将其干燥15分钟。用于在整个过程中干燥块上涂层的空气的温度为17℃,相对湿度为40%RH,且流速约为45.3m3/分钟(1600cfm)。
实施例3
向混合锅中装入5lbs.的涂有巧克力的杏仁块。开启锅开始混合块。使用高剪切混合器彼此掺合200克CAPOL120C和20克基于红糖的分散体制备色素粘附涂层溶液。用手将20克该色素粘附涂层溶液倾倒在翻滚的小块上以便湿润产品。在约15分钟后,切断气流并且再次涂布15克色素粘附涂层溶液。将空气再次导入锅中以便干燥第二涂层。随后在不使用气流的情况下涂布12克色素粘附涂层溶液,且随后风干15分钟。最后,在不使用气流的情况下涂布5克CAPOL150C(糖衣)以便完成产品,然后将其干燥15分钟。用于在整个过程中干燥块上涂层的空气的温度为17℃,相对湿度为40%RH,且流速约为45.3m3/分钟(1600cfm)。
实施例4
实施例5
实施例6
实施例7
向混合锅中装入6lbs.的涂有白色巧克力的杏仁块。开启锅开始混合块。通过使用高剪切混合器彼此掺合80克CAPOL149C,10克基于红糖的分散体和10克黑樱桃调味剂制备调味的色素粘附涂层溶液。用手将10克调味的色素粘附涂层溶液倾倒在块上以便湿润产品并且施用空气以便干燥湿润的着色块。在约15分钟后,切断气流并且再次涂布10克调味的色素粘附涂层溶液。然后再次导入空气以便干燥湿润的块。进行三次以上涂布涂层溶液的循环,随后进行风干,总计持续5个循环。干燥条件和最终的步骤与实施例2中相同。
尽管已经参照具体实施方案描述了本发明,但是显而易见可以在不脱离本文披露的本发明概念的情况下进行许多改变,变型和变化。因此,指定包括这类属于待批权利要求精神和宽范围内的改变,变型 和变化。将本文引述的所有专利申请,专利和其它公开文献完整地引入作为参考。
Claims (13)
1.包糖衣糖食,包含:
巧克力块,在该巧克力块表面上具有色素粘附涂层,其中所述的色素粘附涂层由如下物质组成:
(a)具有小于150微米的平均颗粒大小并且通过所述巧克力块的表面随机分布而提供通过所述表面的着色剂颗粒密度的随机变化的着色剂颗粒;和
(b)选自巧克力磨光剂和糖衣的色素粘附涂层溶液,其中所述糖衣包含虫胶或者是天然蜡的掺合物。
2.权利要求1的产品,进一步包括包裹在所述的色素粘附涂层上的糖衣防护涂层。
3.权利要求1的产品,其中所述的巧克力块具有一种或多种选自果仁、果仁衍生物、水果、水果衍生物、饼干片、焦糖、牛轧糖和麦乳精球的包含物。
4.权利要求1的产品,其中所述的色素粘附涂层包括一种或多种食用香料成分。
5.权利要求1的产品,其中所述的巧克力块包括多层连续涂布的色素粘附涂层。
6.权利要求1的产品,其中一种以上色素在所述包糖衣糖食的所述表面上可见。
7.生产包糖衣糖食的方法,包括下列步骤:
(a)给混合锅提供巧克力块的团块;
(b)在混合锅中混合所述的巧克力块的团块;
(c)将选自巧克力磨光剂和糖衣的色素粘附涂层溶液以有效湿润所述巧克力块的用量涂布在所述的巧克力块的团快上,其中所述糖衣包含虫胶或者是天然蜡的掺合物;
(d)将具有小于150微米的平均颗粒大小的可食用干着色剂施用在所述湿润的巧克力块上,由此形成着色的块,其中所述的着色剂随机分布在湿润的巧克力块上,从而提供通过所述着色的块的着色剂颗粒密度的随机变化;
(e)通过在施用所述可食用干着色剂之后不到30秒将干燥气体导入混合锅干燥所述着色的块,由此形成具有通过所述干燥的着色的块的着色剂颗粒密度的随机变化的干燥的着色的块;和
(f)任选地将步骤(c),(d)和(e)重复至少一次。
8.权利要求7所述的方法,其中步骤(f)中施用的可食用干着色剂与步骤(d)中施用的可食用干着色剂的颜色不同。
9.权利要求7所述的方法,进一步包括在步骤(e)或(f)后涂布糖衣的防护涂层的步骤。
10.权利要求7所述的方法,其中所述的巧克力块基本上涂盖了色素粘附涂层溶液和可食用干着色剂,使得巧克力中无一在所述的包糖衣糖食表面上可见。
11.权利要求7所述的方法,其中可食用干着色剂为色素,色淀或粉状染料。
12.通过包括下列步骤的方法制造的包糖衣糖食:
(a)给混合锅提供巧克力块的团块;
(b)在混合锅中混合所述的巧克力块的团块;
(c)将选自巧克力磨光剂和糖衣的色素粘附涂层溶液以有效湿润所述巧克力块的用量涂布在所述的巧克力块的团快上,其中所述糖衣包含虫胶或者是天然蜡的掺合物;
(d)将具有小于150微米的平均颗粒大小的可食用干着色剂施用在所述湿润的巧克力块上,由此形成着色的块,其中所述的着色剂随机分布在湿润的巧克力块上,从而提供通过所述的块的着色剂颗粒密度的随机变化;
(e)通过在施用所述可食用干着色剂之后不到30秒将干燥气体导入混合锅干燥所述着色的块,由此形成具有通过所述干燥的着色的块的着色剂颗粒密度的随机变化的干燥的着色的块;和
(f)任选地将步骤(c),(d)和(e)重复至少一次。
13.权利要求12的所述的产品,其中所述的方法进一步包括在步骤(e)或(f)后涂布糖衣的防护涂层的步骤。
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EP2395851A1 (en) * | 2009-02-10 | 2011-12-21 | Cadbury Adams Mexico, S. De R.L. De C.V. | Coated confectionery and chewing gum compositions and methods for making them |
GB201118296D0 (en) * | 2011-10-24 | 2011-12-07 | Rainbow Dust Colours Ltd | Edible paint |
US20140272031A1 (en) * | 2013-03-15 | 2014-09-18 | The Hershey Company | Bleed resistant colored particles for confectionery products |
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CN103564130A (zh) * | 2013-10-30 | 2014-02-12 | 江南大学 | 一种花卉糖果及其制备方法 |
JP2016220643A (ja) * | 2015-06-02 | 2016-12-28 | 有限会社カムカンパニー | 棒状マカロン |
CN106212836A (zh) * | 2016-07-21 | 2016-12-14 | 郑州荣利达生物科技有限公司 | 一种含有跳跳糖的巧克力豆 |
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CN110959744B (zh) * | 2019-12-06 | 2023-04-21 | 内蒙古蒙牛乳业(集团)股份有限公司 | 巧克力涂挂颗粒的冷冻饮品及其制备工艺 |
USD942112S1 (en) | 2020-06-16 | 2022-02-01 | Jason Toombs | Confection with multicolor pattern |
CN112715717B (zh) * | 2020-12-25 | 2022-11-22 | 内蒙古蒙牛乳业(集团)股份有限公司 | 红色巧克力、红色巧克力涂层及冷冻饮品 |
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