JP2009247356A - 最適化された無糖硬質コーティング方法 - Google Patents
最適化された無糖硬質コーティング方法 Download PDFInfo
- Publication number
- JP2009247356A JP2009247356A JP2009095206A JP2009095206A JP2009247356A JP 2009247356 A JP2009247356 A JP 2009247356A JP 2009095206 A JP2009095206 A JP 2009095206A JP 2009095206 A JP2009095206 A JP 2009095206A JP 2009247356 A JP2009247356 A JP 2009247356A
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- Prior art keywords
- coating
- polyol
- syrup
- coating method
- minutes
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Classifications
-
- 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
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- 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
- A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
- A23G3/0063—Coating or filling sweetmeats or confectionery
- A23G3/0089—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
- A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
- A23G3/0095—Coating by tumbling with a liquid or powder, spraying device-associated, drum, rotating pan
-
- 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
- A23G4/00—Chewing gum
- A23G4/02—Apparatus specially adapted for manufacture or treatment of chewing gum
- A23G4/025—Apparatus specially adapted for manufacture or treatment of chewing gum for coating or surface-finishing
-
- 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
- A23G4/00—Chewing gum
- A23G4/18—Chewing gum characterised by shape, structure or physical form, e.g. aerated products
- A23G4/20—Composite products, e.g. centre-filled, multi-layer, laminated
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
- A23P20/15—Apparatus or processes for coating with liquid or semi-liquid products
- A23P20/18—Apparatus or processes for coating with liquid or semi-liquid products by spray-coating, fluidised-bed coating or coating by casting
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Inorganic Chemistry (AREA)
- Confectionery (AREA)
- Medicinal Preparation (AREA)
- General Preparation And Processing Of Foods (AREA)
Abstract
【解決手段】本発明は、
二糖類の水素化によって得られる少なくとも1つのポリオールを含有して、60%〜90重量%の間、好ましくは70%〜85重量%の間の固形分を有するコーティングシロップを塗布するステップと、
少なくとも1分間で5分間以下にわたる40℃〜70℃の間の温度の空気の使用を含んでなる乾燥ステップと
をそれぞれ含んでなり、サイクル数が、25%を超え、好ましくは30%を超え、より好ましくは32%を超える増大度が得られるようなサイクル数である、複数のサイクルを含んでなる、2時間以内に製品表面に硬質で歯ごたえのよいコーティングを作り出すための硬質コーティングの新規方法に関する。本発明に係る方法の1つの別形は、シロップを塗布した後に一定量の非常に高純度のポリオール粉末を添加することにある。本発明はまた、本方法を使用して得られる被覆製品にも関する。
【選択図】なし
Description
−非常に迅速でありその結果かなりの時間節約、ひいては大きな生産性増大を可能にし、
−工業的に実施するのが簡単であり、
−長期にわたり容易に再現可能であり、
−粘着性でなく長期にわたり外観または触感が顕著に変化しない、非常に高品質の被覆製品の調製ができるようにする。
(a)二糖類の水素化によって得られる少なくとも1つのポリオールを含有して、60%〜90重量%の間、好ましくは70%〜85重量%の間の固形分を有するコーティングシロップを塗布するステップと、
(b)少なくとも1分間で5分間以下にわたる40℃〜70℃の間の温度の空気の使用を含んでなる乾燥ステップと
をそれぞれ含んでなり、サイクル数が、25%を超え、好ましくは30%を超え、より好ましくは32%を超える増大度が得られるようなサイクル数である、複数のサイクルを含んでなる、製品表面に2時間以内に硬質で歯ごたえのよいコーティングを作り出せるようにする、硬質コーティングの新規方法に関する。
(a)二糖類の水素化によって得られる少なくとも1つのポリオールを含有して、60%〜90重量%、好ましくは70%〜85重量%の間の固形分を有するコーティングシロップを塗布するステップと、
b)少なくとも1分間で5分間以下にわたる40℃〜70℃の間の温度の空気の使用を含んでなる乾燥ステップと
をそれぞれ含んでなり、サイクル数が、25%を超え、好ましくは30%を超え、より好ましくは32%を超える増大度が得られるようなサイクル数である、複数のサイクルを含んでなる、2時間以内にコア表面に硬質コーティングを作り出せるようにする、無糖硬質コーティングの方法に関する。
(a)二糖類の水素化によって得られる少なくとも1つのポリオールを含有し、60%〜90重量%の間、好ましくは70%〜85重量%の間の固形分を有するコーティングシロップを塗布するステップと、
(a−1)純度が95%を超える少なくとも1つのポリオール含有する粉末を塗布するステップと、
(b)少なくとも1分間で5分間以下にわたる40℃〜70℃の間の温度の空気の使用を含んでなる乾燥ステップと
をそれぞれ含んでなる1つ以上のサイクルも含んでなることを特徴とする、上述のようなコーティング方法に関する。
使用器具:50kgのチューインガムパッドを含有するドリアコーター(Driacoater)1200糖−コーティング機
1.コーティングシロップの組成:
(76%固形分−90℃)
第1段階=粉塵除去および予熱
使用器具:50kgの無糖チューインガムを含有するドリアコーター(Driacoater)1200糖−コーティング機
1.コーティングシロップの組成:
(74%固形分−90℃)
第1段階=粉塵除去および予熱
使用器具:50kgのチューインガムパッドを含有するドリアコーター(Driacoater)1200糖−コーティング機
1.コーティングシロップの組成:
(80%固形分−90℃)
第1段階=粉塵除去および予熱
使用器具:50kgのチューインガムパッドを含有するドリアコーター(Driacoater)1200糖−コーティング機
1.コーティングシロップの組成:
(76%固形分−90℃)
第1段階=粉塵除去および予熱
上述の実施例1〜4を実施することで得られた全てのチューインガムは完全に満足できる官能的特徴を有する。
Claims (12)
- (a)二糖類の水素化によって得られる少なくとも1つのポリオールを含有して、60%〜90重量%の間、好ましくは70%〜85重量%の間の固形分を有するコーティングシロップを塗布するステップと、
(b)少なくとも1分間で5分間以下にわたる40℃〜70℃の間の温度の空気の使用を含んでなる乾燥ステップと
をそれぞれ含んでなり、サイクル数が、25%を超え、好ましくは30%を超え、より好ましくは32%を超える増大度が得られるようなサイクル数である、複数のサイクルを含んでなる、コア表面に2時間以内に硬質コーティングを作り出せるようにする、無糖硬質コーティング方法。 - ステップ(a)のポリオールが、マルチトール、水素化マルツロース、水素化イソマルツロース、ラクチトール、α−D−グルコピラノシル−1−6−ソルビトール(=1,6−GPS)、α−D−グルコピラノシル−1−1−マンニトール(=1,1−GPM)およびα−D−グルコピラノシル−1−1−ソルビトール(=1,1−GPS)、およびそれらの混合物からなる群から選択されることを特徴とする、請求項1に記載のコーティング方法。
- 前記コーティングシロップの固形分が、60%〜90%の間、より好ましくは70%〜85%の間、さらにより好ましくは76%以上80重量%未満であることを特徴とする、請求項1または2に記載のコーティング方法。
- ステップ(b)が45℃〜60℃の間好ましくは47〜53℃の間の温度の空気の使用を含んでなることを特徴とする、請求項1〜3のいずれか一項に記載のコーティング方法。
- 乾燥ステップのセットが少なくとも10分間好ましくは少なくとも15分間の累積時間にわたる、少なくとも45℃で55℃以下の空気の使用を含んでなることを特徴とする、請求項1〜4のいずれか一項に記載のコーティング方法。
- 前記25%を超える増大度が1時間30分以内に得られることを特徴とする、請求項1〜5のいずれか一項に記載のコーティング方法。
- ステップ(a)のポリオールがマルチトールであることを特徴とする、請求項1〜6のいずれか一項に記載のコーティング方法。
- (a)二糖類の水素化によって得られる少なくとも1つのポリオールを含有し、60%〜90重量%の間、好ましくは70%〜85重量%の間の固形分を有するコーティングシロップを塗布するステップと、
(a−1)純度が95%を超える少なくとも1つのポリオール含有する粉末を塗布するステップと、
(b)少なくとも1分間で5分間以下にわたる40℃〜70℃の間の温度の空気の使用を含んでなる乾燥ステップと
をそれぞれ含んでなる1つ以上のサイクルも含んでなることを特徴とする、請求項1〜7のいずれか一項に記載のコーティング方法。 - ステップ(a−1)のポリオールが、マルチトール、水素化マルツロース、水素化イソマルツロース、ラクチトール、α−D−グルコピラノシル−1−6−ソルビトール(=1,6−GPS)、α−D−グルコピラノシル−1−1−マンニトール(=1,1−GPM)およびα−D−グルコピラノシル−1−1−ソルビトール(=1,1−GPS)、およびそれらの混合物からなる群から選択されることを特徴とする、請求項8に記載のコーティング方法。
- ステップ(a−1)の前記粉末の純度が98%を超え、好ましくは99%を超えることを特徴とする、請求項8または9に記載の方法。
- ステップ(a)のシロップおよび/またはステップ(a−1)の粉末がマルチトールを含有することを特徴とする、請求項8〜10のいずれか一項に記載の方法。
- 被覆されるコアが食品、特にチューインガム、獣医学製品、医薬品または食餌療法製品、種子または穀物、肥料粉末であり、あるいは酵素、微生物、ビタミン、着香剤、香料、酸、甘味料または有効成分ベースの添加剤であることを特徴とする、請求項1〜11のいずれか一項に記載のコーティング方法。
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JP2014176333A (ja) * | 2013-03-14 | 2014-09-25 | Ikuko Ishikawa | 粒形状をした鉄分補助菓子及びその製造方法 |
JP2016510598A (ja) * | 2013-03-15 | 2016-04-11 | ロケット フレールRoquette Freres | 菓子を調製する方法およびこのようにして得られる菓子類 |
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 |
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EP2702875A1 (en) * | 2012-08-31 | 2014-03-05 | Südzucker Aktiengesellschaft Mannheim/Ochsenfurt | Coated comestibles with a chocolate core and processes for their preparation |
EP2742806A1 (en) * | 2012-12-13 | 2014-06-18 | Südzucker Aktiengesellschaft | Process for reducing the stickiness of a chewing gum core composition to a surface of a processing machinery using isomalt |
FR3013186B1 (fr) | 2013-11-19 | 2019-07-19 | Roquette Freres | Nouveaux snacks non allergenes contenant des proteines vegetales |
EP3253225B1 (en) | 2015-02-02 | 2021-04-07 | Intercontinental Great Brands LLC | Dual structure crunchy gum pellet |
WO2016126629A1 (en) * | 2015-02-02 | 2016-08-11 | Intercontinental Great Brands Llc | A method of rapidly coating a confectionery and the coated confectionery |
ZA201601143B (en) * | 2016-02-19 | 2017-11-29 | Levinrad Dayne | An edible beverage receptacle and method of use |
FR3064451B1 (fr) * | 2017-03-31 | 2021-06-25 | Tereos Starch & Sweeteners Belgium | Methode d'enrobage tendre sans sucres d'un centre de confiserie |
DE102019204936A1 (de) * | 2019-04-05 | 2020-10-08 | Südzucker AG | Verfahren zur Herstellung eines eine zuckerfreie Dragierdecke aufweisenden Süßwarenproduktes |
CA3141873A1 (en) * | 2019-06-11 | 2020-12-17 | Advance Pharmaceutical, Inc. | Super-oxide dismutase soluble fiber compositions |
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WO1981001100A1 (fr) * | 1979-10-17 | 1981-04-30 | Roquette Freres | Procede de drageification dure au sorbitol et produits ainsi obtenus |
IT1214875B (it) * | 1984-06-21 | 1990-01-18 | Ferrero Spa | Prodotto confettato e procedimento per la sua fabbricazione |
US4828845A (en) * | 1986-12-16 | 1989-05-09 | Warner-Lambert Company | Xylitol coated comestible and method of preparation |
FR2705207B1 (fr) * | 1993-05-17 | 1995-07-28 | Roquette Freres | Procédé de dragéification dure sans sucre et produits ainsi obtenus. |
CA2357923C (en) * | 1998-12-30 | 2005-03-15 | David G. Barkalow | Coating process applying powder and suspension syrup |
FI117465B (fi) * | 2000-02-03 | 2006-10-31 | Danisco Sweeteners Oy | Menetelmä pureskeltavien ytimien kovapinnoittamiseksi |
FR2826239B1 (fr) | 2001-06-25 | 2005-02-25 | Roquette Freres | Procede de drageification dure ameliore |
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JP2014176333A (ja) * | 2013-03-14 | 2014-09-25 | Ikuko Ishikawa | 粒形状をした鉄分補助菓子及びその製造方法 |
JP2016510598A (ja) * | 2013-03-15 | 2016-04-11 | ロケット フレールRoquette Freres | 菓子を調製する方法およびこのようにして得られる菓子類 |
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