SK281147B6 - Process for producing a gel-forming substance - Google Patents
Process for producing a gel-forming substance Download PDFInfo
- Publication number
- SK281147B6 SK281147B6 SK40-97A SK4097A SK281147B6 SK 281147 B6 SK281147 B6 SK 281147B6 SK 4097 A SK4097 A SK 4097A SK 281147 B6 SK281147 B6 SK 281147B6
- Authority
- SK
- Slovakia
- Prior art keywords
- sugar
- pectin
- weight
- mixed
- oil
- Prior art date
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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
- A23G3/346—Finished or semi-finished products in the form of powders, paste or liquids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/231—Pectin; Derivatives thereof
-
- 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
- A23G2200/06—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 beet sugar or cane sugar if specifically mentioned or containing other carbohydrates, e.g. starches, gums, alcohol sugar, polysaccharides, dextrin or containing high or low amount of carbohydrate
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Jellies, Jams, And Syrups (AREA)
- Colloid Chemistry (AREA)
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
Abstract
Description
Oblasť technikyTechnical field
Predmetom predloženého vynálezu je spôsob výroby želatínovacieho pomocného prostriedku povlečením zrnitých častíc cukru jemne rozomletým pektínom, ako aj prípadne jednou alebo niekoľkými zložkami, ako napríklad kyselinou citrónovou, trikáliumcitrátom a káliumsorbátom.It is an object of the present invention to provide a gelling aid by coating the granular sugar particles with finely divided pectin, and optionally one or more components such as citric acid, tricalcitrate, and potassium sorbate.
Doterajší stav technikyBACKGROUND OF THE INVENTION
Takýto spôsob je známy z DE-PS 1 275 853, pri ktorom sa častice cukru navlhčia vodou a potom sa nanesie zmes z cukru a pektínu, ktoré boli spolu jemne rozomleté, na častice s veľkosťou 2 až 50 gm. Tento spôsob sa v praxi síce osvedčil, ale pri praktickom uskutočňovaní je relatívne nákladný, pretože sa musí uskutočňovať v dvoch oddelených rozdielnych zariadeniach na obidva kroky výroby. Je potrebné zariadenie na predbežné premiesenie a niekoľkozložkové váhy s riadením receptúry, zmiešavacie slimáky, plenenie bez rozmiešavania a intenzívne odprášenie. V druhom stupni sú potrebné dávkovacie orgány na kontinuálny proces, zmiešavacie slimáky a intenzívne odprášenie. Ďalej je pre obidva kroky nevyhnutné uskutočňovať veľmi namáhavé stanovenie hmotnosti pri trhaní, lebo receptúra je vhodná na trh len vtedy, keď sa dodržia medzné hodnoty hmotnosti pri trhaní.Such a method is known from DE-PS 1 275 853, in which the sugar particles are moistened with water and then a mixture of sugar and pectin, which have been finely ground together, is applied to particles of 2 to 50 gm. Although this method has proven to be practical in practice, it is relatively expensive to carry out in practice, since it has to be carried out in two separate plants for both production steps. Pre-mixing equipment and multi-component weighing machines with recipe control, mixing snails, non-mixing plundering and intensive dedusting are required. In the second stage, continuous dosing organs, mixing snails and intensive dedusting are required. Furthermore, it is necessary for both steps to carry out a very striking determination of the tear weight, since the formulation is only suitable for the market if the tear weight limits are observed.
Ďalej prídavok vody vedie k tvorbe hrudiek, ktoré sa musia preosiať, a k problémom v miešacích zariadeniach a v plniacich strojoch, spôsobených spečeninami.Furthermore, the addition of water leads to the formation of lumps which must be sieved and to problems in the mixers and in the filling machines caused by the caking.
Hotový želatínovací cukor má sklon k rozmiešavaniu a nehomogenitám a tým k nerovnomerným vlastnostiam produktu. Silná tvorba prachu pektínu vedie pri obidvoch výrobných krokoch ku stratám a mechanickým problémom.The finished gelatin sugar tends to be agitated and inhomogeneous and hence to uneven product properties. Strong pectin dust formation leads to losses and mechanical problems in both production steps.
Aj v hotovom balení môže dôjsť k javom rozmiešavania, takže sa odporúča používať vždy celé balenie.Stirring phenomena can also occur in the pre-packed package, so it is recommended to always use the entire pack.
V DE-PS 1 800 141 je opísaný spôsob, pri ktorom sa vyrobí vo vode ľahko rozpustný, schopný sa sypať, vysoko koncentrovaný produkt suchého pektínu, ktorý aglomeruje naparením na hríbovitý produkt a potom sa usuší. Tieto aglomeráty sa výhodne vyrobia tak, aby aglomeráty mali podobnú frakciu veľkosti zrna ako kryštálový cukor, ktorý sa s nimi má zmiesiť. Aj tento želatínovací cukor má sklon rozmiešavať sa a nespĺňa teda požiadavky kladené na taký produkt.DE-PS 1 800 141 describes a process in which a water-soluble, flowable, highly concentrated dry pectin product is produced which is agglomerated by steaming to a mushroom-like product and then dried. These agglomerates are preferably prepared so that the agglomerates have a grain size fraction similar to the crystal sugar to be mixed with them. Also, this gelatinous sugar tends to mix and therefore does not meet the requirements for such a product.
US-A-4 686 106 opisuje suchú zmes na želatínovacie alebo marmeládové prípravky, ktorá obsahuje okrem hrubých pieskovitých častíc cukru 0,05 až 0,15 % emulgátora zo skupiny monoglyceridov, diglyceridov a triacetín, rovnako tak ich zmesi, ktoré sú rozdelené prinajmenšom na časti povrchu častíc cukru a ktoré sú povlečené suchým rozomletým pektínom s veľkosťou častíc <200 mesh. V stĺpci 2, riadok 20 ff sa poukazuje na to, že je bezpodmienečne nutné použiť emulgátor a že bez takéhoto emulgátora tvorí cukor hrudky, keď sa zmieša s ovocnou šťavou alebo porovnateľnou tekutinou.US-A-4,686,106 discloses a dry composition for gelatin or marmalade compositions containing, in addition to coarse sand-shaped sugar particles, 0.05 to 0.15% of an emulsifier from the group of monoglycerides, diglycerides and triacetin, as well as mixtures thereof which are at least divided into parts of the surface of the sugar particles and which are coated with dry ground pectin with a particle size <200 mesh. In column 2, line 20 ff, it is imperative that an emulsifier is necessary and that without such an emulsifier sugar forms lumps when mixed with fruit juice or a comparable liquid.
EP-A-0 136 460 opisuje obrátený spôsob, pri ktorom sa zložky ako kyselina citrónová a pektín obalia tukmi, ktoré sú pri tepote v miestnosti tuhé. Tento materiál sa potom pri teplote miestnosti zmiesi po ochladení aj s cukrom.EP-A-0 136 460 describes an inverted process in which ingredients such as citric acid and pectin are coated with fats which are solid at room temperature. This material is then mixed with sugar after cooling at room temperature.
Podstata vynálezuSUMMARY OF THE INVENTION
Vynález si položil za úlohu vyvinúť jednoduchý, lacný, spoľahlivý spôsob, ktorý vedie k produktu, ktorý zodpove dá kvalitou aspoň komerčným produktom podľa uvedených patentových spisov, ale nemá sklon k javom rozmrvovania.SUMMARY OF THE INVENTION It is an object of the invention to provide a simple, inexpensive, reliable method which leads to a product which gives the quality of at least commercial products according to the aforementioned patents, but which does not tend to crush.
Táto úloha mohla byť teraz s prekvapením jednoducho vyriešená tým, že sa najskôr cukor, prípadne spolu s kryštalickými, hrubozmnými zložkami, ako napríklad kyselinou citrónovou, trikáliumcitrátom a káliumsorbátom, zmiesi s 0, 05 až 0,5 % hmotu., výhodne 0,1 až 0,2 % hmotn., neutrálneho rastlinného oleja a potom sa premiesi s pektínom, ako aj prípadne s ďalšími jemne rozptýlenými zložkami.This task could now be surprisingly simply resolved by first mixing the sugar, possibly together with crystalline, coarse components, such as citric acid, tricalcitrate and potassium sorbate, with 0.05 to 0.5% by weight, preferably 0.1% by weight. % to 0.2 wt.% of neutral vegetable oil and then mixed with pectin as well as optionally with other finely divided components.
Výsledok nebolo možné predvídať, pretože odborník by sa musel najskôr obávať, aby pri prísade olejov nevznikli zákaly a/alebo hore plávajúce olejové kvapky, ktoré by spotrebiteľ neakceptoval ani kvalitatívne ani opticky. Ale ukázalo sa, že najmä vo výhodnom rozmedzí množstva medzi 0,1 až 0,2 % hmotn. k takýmto javom nedochádza. Dávkovanie len 0,05 % hmotn. vystačí pri hrubo kryštalickom cukre na to, aby sa pektín a iné jemne rozptýlené zložky prilepili na povrchu kryštálov cukru a iných kryštalických hrubšie zrnitých zložkách.The result could not have been foreseen, as the expert would first have to fear that the addition of oils would not cause turbidity and / or floating oil drops that the consumer would not accept either qualitatively or optically. However, it has been found that, in particular, in an advantageous quantity range between 0.1 and 0.2% by weight. such phenomena do not occur. Dosage only 0.05 wt. it is sufficient for coarsely crystalline sugar to adhere pectin and other finely divided components to the surface of sugar crystals and other crystalline coarser grain components.
Rozhodujúce je, aby olej nebol schopný rozpúšťať ani cukor ani pektín, ani iné zložky, takže nedôjde k žiadnym nežiaducim zlepeninám alebo hrudkovateniu. Aj tak sa dostatočne potlačí tvorba prachu pektínu. Nákladné stanovenie hmotnosti trhania sa musí pri spôsobe podľa vynálezu uskutočniť len raz. Spôsob sa dá uskutočňovať v jednom miešacom stroji v dvoch krokoch postupu. Dokonca sú vhodné technicky veľmi jednoduché miešačky s voľným pádom materiálu. Časy miešania sú výrazne kratšie, čo vedie k vysokému výťažku na jednotku priestoru a času pri nízkych investíciách. Podstatná prednosť spôsobu podľa vynálezu spočíva v tom, že odpadá spôsobový krok predbežného zmiešania.It is crucial that the oil is not capable of dissolving either sugar or pectin or other ingredients, so that no undesirable sticking or clumping occurs. Nevertheless, the formation of pectin dust is sufficiently suppressed. The costly determination of the tear weight must be carried out only once in the method according to the invention. The process can be carried out in a single mixer in two process steps. Technically very simple mixers with free fall of material are even suitable. Mixing times are significantly shorter, resulting in a high yield per unit of space and time at low investment. An essential advantage of the process according to the invention is that the pre-mixing process step is eliminated.
Želatínovací cukor, ktorý vznikne podľa vynálezu, je absolútne odolný proti rozmrvovaniu. To má za následok to, že sa môžu používať aj načaté balenia, zatiaľ čo skôr sa muselo odporúčať, aby sa použili len celé balíčky. Vzhľadom na to, že nedochádza k žiadnemu zlepovaniu ani hrudkovaniu, mohlo sa dokonca upustiť od preosievania. Preosievanie by pri spôsobe podľa vynálezu zodpovedalo len ešte bezpečnostnému opatreniu na všetky prípady. Straty pektínového prachu sú výrazne menšie. Straty a nečistoty v zariadení sa silno redukujú.The gelatinous sugar produced according to the invention is absolutely resistant to crushing. As a result, loaded packages can also be used, whereas previously it had to be recommended that only whole packages be used. Since there was no sticking or clumping, sieving could even be abandoned. Sieving in the process according to the invention would still only correspond to the safety precautions for all cases. Pectin dust losses are significantly lower. Losses and impurities in the plant are greatly reduced.
Konečne sa pozorovalo, že nový želatínovací prostriedok pôsobí proti peneniu, takže používateľ má menej problémov s tvorbou peny pri varení. Okrem toho vznikajú pri výrobe želé číre produkty.Finally, it has been observed that the new gelling agent counteracts foaming so that the user has fewer problems with foaming during cooking. In addition, jelly clear products are produced in the manufacture.
Príklady uskutočnenia vynálezuDETAILED DESCRIPTION OF THE INVENTION
Príklad 1Example 1
Želatínovací cukor 1 :11: 1 gelatin sugar
980 až 990 kg kryštálového cukru sa zmieša s 0,1 až 0,5 % hmotn. oleja. Potom sa pridajú zložky: pektín (0,3 až 1,5 % hmotn.) a kryštalická kyselina citrónová (0,5 až 1,5 % hmotn.) a mieša sa až sa dosiahne úplná homogenita.980 to 990 kg of crystal sugar are mixed with 0.1 to 0.5 wt. oil. The ingredients: pectin (0.3-1.5% by weight) and crystalline citric acid (0.5-1.5% by weight) are then added and mixed until complete homogeneity.
Kyselina citrónová sa môže tiež pridať pred prídavkom oleja.Citric acid may also be added prior to the addition of the oil.
PríkladExample
Želatínovací cukor 2 : 12: 1 gelatin sugar
955 až 970 kg kryštálového cukru sa zmieša s 1,5 až955 to 970 kg of granulated sugar are mixed with 1.5 to
0,5 % hmotn. oleja. Potom sa pridajú zložky: pektín (1,5 až0.5 wt. oil. Then the following ingredients are added: pectin (1.5 to
SK 281147 Β6SK 281147 Β6
3,5 % hmotn.), sorbát draselný (0,1 až 0,2 % hmotn.) a kryštalická kyselina citrónová (0,8 až 1,5 % hmotn.) a mieša sa až sa dosiahne úplná homogenita.3.5% by weight), potassium sorbate (0.1 to 0.2% by weight) and crystalline citric acid (0.8 to 1.5% by weight) and mixed until complete homogeneity.
Kyselina citrónová sa môže prípadne pridať aj pred prídavkom oleja.Optionally, citric acid may also be added prior to the addition of the oil.
Claims (3)
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DE4424866A DE4424866C1 (en) | 1994-07-14 | 1994-07-14 | Prepn. of stable, non-caking sugar-based gelling aid for making jelly |
| PCT/EP1995/002712 WO1996002150A1 (en) | 1994-07-14 | 1995-07-12 | Process for producing a gel-forming substance |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| SK4097A3 SK4097A3 (en) | 1997-06-04 |
| SK281147B6 true SK281147B6 (en) | 2000-12-11 |
Family
ID=6523146
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| SK40-97A SK281147B6 (en) | 1994-07-14 | 1995-07-12 | Process for producing a gel-forming substance |
Country Status (12)
| Country | Link |
|---|---|
| EP (1) | EP0777422B1 (en) |
| AT (1) | ATE198404T1 (en) |
| AU (1) | AU3077795A (en) |
| CZ (1) | CZ289451B6 (en) |
| DE (2) | DE4424866C1 (en) |
| DK (1) | DK0777422T3 (en) |
| ES (1) | ES2154355T3 (en) |
| GR (1) | GR3035235T3 (en) |
| HU (1) | HU222020B1 (en) |
| PL (1) | PL178238B1 (en) |
| SK (1) | SK281147B6 (en) |
| WO (1) | WO1996002150A1 (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE19749820C1 (en) * | 1997-11-11 | 1999-04-15 | Suedzucker Ag | Production of coated gelling agent with pectin core useful for making preserve and jelly |
| CN103750525B (en) * | 2013-12-27 | 2016-07-06 | 潍坊英轩实业有限公司 | A kind of preparation technology of agglomeration resistance citric acid product and products thereof |
Family Cites Families (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US1827991A (en) * | 1929-04-06 | 1931-10-20 | Leo Albert | Jelly preparation |
| CH527570A (en) * | 1971-02-10 | 1972-09-15 | Nestle Sa | Process for manufacturing granules of an acidic product |
| US4002771A (en) * | 1974-02-06 | 1977-01-11 | General Foods Limited | Process for preparing a dry, flowable sugar/fat component and whippable dessert composition |
| US4338350A (en) * | 1980-10-22 | 1982-07-06 | Amstar Corporation | Crystallized, readily water-dispersible sugar product |
| DE3329071A1 (en) * | 1983-08-11 | 1985-02-21 | Pektin-Fabrik Hermann Herbstreith KG, 7540 Neuenbürg | METHOD FOR PRODUCING GELLING AGENTS |
| DE3516111A1 (en) * | 1985-05-04 | 1986-11-06 | Opekta-GmbH & Co., 5000 Köln | Gelling aid and process for the production of the same |
| US4686106A (en) * | 1986-06-16 | 1987-08-11 | General Foods Corporation | Pectin food product |
| US4981698A (en) * | 1986-12-23 | 1991-01-01 | Warner-Lambert Co. | Multiple encapsulated sweetener delivery system and method of preparation |
| FR2669511B1 (en) * | 1990-11-27 | 1993-02-19 | Eurosucre Snc | SUGAR-BASED PRODUCT FOR MAKING LIGHT HOUSEHOLD JAMS, AND HOWEVER WITH SATISFACTORY STORAGE. |
-
1994
- 1994-07-14 DE DE4424866A patent/DE4424866C1/en not_active Expired - Lifetime
-
1995
- 1995-07-12 CZ CZ199724A patent/CZ289451B6/en not_active IP Right Cessation
- 1995-07-12 EP EP95943521A patent/EP0777422B1/en not_active Expired - Lifetime
- 1995-07-12 SK SK40-97A patent/SK281147B6/en not_active IP Right Cessation
- 1995-07-12 WO PCT/EP1995/002712 patent/WO1996002150A1/en active IP Right Grant
- 1995-07-12 AU AU30777/95A patent/AU3077795A/en not_active Abandoned
- 1995-07-12 HU HU9700102A patent/HU222020B1/en active IP Right Grant
- 1995-07-12 PL PL95318135A patent/PL178238B1/en unknown
- 1995-07-12 DE DE59508943T patent/DE59508943D1/en not_active Expired - Lifetime
- 1995-07-12 DK DK95943521T patent/DK0777422T3/en active
- 1995-07-12 ES ES95943521T patent/ES2154355T3/en not_active Expired - Lifetime
- 1995-07-12 AT AT95943521T patent/ATE198404T1/en active
-
2001
- 2001-01-11 GR GR20010400051T patent/GR3035235T3/en unknown
Also Published As
| Publication number | Publication date |
|---|---|
| ES2154355T3 (en) | 2001-04-01 |
| PL318135A1 (en) | 1997-05-12 |
| CZ289451B6 (en) | 2002-01-16 |
| WO1996002150A1 (en) | 1996-02-01 |
| EP0777422A1 (en) | 1997-06-11 |
| DE4424866C1 (en) | 1995-08-17 |
| CZ2497A3 (en) | 1997-04-16 |
| GR3035235T3 (en) | 2001-04-30 |
| SK4097A3 (en) | 1997-06-04 |
| EP0777422B1 (en) | 2001-01-03 |
| HUT76670A (en) | 1997-10-28 |
| PL178238B1 (en) | 2000-03-31 |
| DE59508943D1 (en) | 2001-02-08 |
| ATE198404T1 (en) | 2001-01-15 |
| HU222020B1 (en) | 2003-03-28 |
| DK0777422T3 (en) | 2001-01-29 |
| AU3077795A (en) | 1996-02-16 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| MK4A | Patent expired |
Expiry date: 20150712 |