Coated comestibles with a chocolate core and processes for their preparation
A chocolate, coating technology, applied in confectionery, confectionery industry, food science and other directions, can solve the problems of uneven and variegated distribution of food coloring
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Embodiment 1
[0266] 1.1 Preparation of precoat
[0267] To produce a pre-coating solution, palatinose (isomaltulose) was dissolved in water at 65°C while stirring. Then, a gum arabic solution (50% in water) was added while stirring. When the solution had a temperature of 60°C, rice starch Remy B7 was added. After addition, a high shear mixer (Ultra turrax at highest speed) was applied to properly disperse the Remy B7 (there should be no aggregation). The solution was kept in a closed container at a temperature of 65°C until it was applied to the chocolate cores. The solution obtained has the following formula:
[0268]
[0269] This solution was then used to apply to 7 kg of chocolate lentils provided in an open pan (at a moderate speed of 15-18 rpm).
[0270] After application of the solution to the cores (see Table of Experiments 1 to 4 for amounts), in most cases a dry charge like Palatinose-PF or Remy B7 was used as dusting powder. To prevent the formation or existence of aggre...
Embodiment 2
[0307] Embodiment 2—with TiO 2 Process for producing pre-coated chocolate cores as whitening agent
[0308] Palatinose (isomaltulose) was dissolved in water at 65°C while stirring. Then, a gum arabic solution (50% in water) was added while stirring. When the solution has a temperature of 60 °C, add TiO 2 . After addition, use a high shear mixer (ultra turrax) to properly disperse the TiO 2 . The solution was kept in a closed container at a temperature of 65°C until it was applied to the chocolate cores. The solution (10 kg) obtained has the following formula:
[0309]
[0310] This solution was then applied to 7 kg of chocolate lentils in an open pan (at a medium speed of 15-18 rpm).
[0311] After each application of a certain amount of solution (about 50 g) to the nucleus, 50 g of Palatinose-PF was used as dusting powder, and Palatinose-PF was sieved before application to avoid aggregation.
[0312] After 15 cycles, pre-coated chocolate lentils were obtained with ...
Embodiment 3
[0314] 3.1 Production of the first liquid medium for pre-coating
[0315] Isomaltulose (palatinose) was dissolved in water at 65°C while stirring. Then, a gum arabic solution (50% in water) was added while stirring. When the solution had a temperature of 60°C, rice starch Remy B7 was added. After addition, use a high shear mixer (Ultra turrax at highest speed) to properly disperse the Remy B7 (there should be no aggregation). The solution is kept at a temperature of 65°C (70°C with electric heating) and stirred in a closed storage container until it is applied to the chocolate core, preferably preventing decantation of preferably rice starch or titanium dioxide. The solution (10 kg) obtained has the following formula:
[0316]
[0317]
[0318] 3.2 Production of the second liquid medium for the second coating
[0319] Palatinose (isomaltulose) was dissolved in water at 65°C while stirring. Then, a gum arabic solution (50% in water) and a yellow pigment (Eurocert Tar...
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