Confectionery product

Abstract

Process for the production of a confectionery product, in particular a confectionery or preserved fruit, comprising:-providing at least one soft center and loading said soft center into a coating pan; and-performing, in the pot, the following operations: applying a powdered acidic composition on the center; dispensing an aqueous suspension containing gum arabic and starch on the centres to form a separation membrane covering the centres, the acidic composition being pre-applied on the centres; and dispensing a syrup over the center to form an outer coating of the product wherein in the product the separation membrane is provided for separating the acidic composition from the outer coating to prevent sugar conversion of the outer coating caused by the acidic composition.

Description

Technical Field

[0001] This invention relates to a method for producing confectionery products, particularly sweets or compfits.

[0002] More specifically, the solution described in this article refers to the production of candies or preserves that have acidic components and are coated with a sugary outer layer. Background Technology

[0003] Acidic ingredients are often added to give candies a sour taste, which is a type of flavor that consumers are increasingly appreciating.

[0004] However, the presence of acidic ingredients may cause sugar inversion in the outer coating of candy, which manifests as spots or patches and may therefore alter the aesthetic quality of the product.

[0005] To overcome the aforementioned technical problems, solutions have been proposed that envision providing an intermediate layer in the candy, the purpose of which is to separate the acidic components from the outer sugar coating. For example, solutions of this type are described in documents JP 5080105 B2 and EP 2967109B1. Summary of the Invention

[0006] In this regard, the present invention relates to a solution to the aforementioned technical problem, which, for the reasons mentioned below, is an improvement over known solutions.

[0007] Generally speaking, the present invention relates to the method according to claim 1. Attached Figure Description

[0008] Other features and advantages of the invention will become apparent from the following description with reference to the accompanying drawings, which are provided by way of non-limiting example only, and in which:

[0009] - Figure 1 This is a schematic diagram illustrating an example of the method described in this article; and

[0010] - Figure 2 It is through execution Figure 1 The schematic diagram of the product obtained by the method.

[0011] In the following description, various specific details are shown to enable a thorough understanding of the implementation scheme. The implementation scheme may be implemented without one or more specific details, or by utilizing other methods, components, or materials. In other cases, known structures, materials, or operations are not shown or described in detail so that various aspects of the implementation scheme remain unambiguous.

[0012] The references used in this article are provided for convenience only and therefore do not limit the scope of protection or the scope of the implementation scheme.

[0013] As mentioned at the beginning, the solutions described in this article relate to methods for producing confectionery products, particularly candies or preserves.

[0014] The solutions described herein more specifically relate to products having a soft center or core (preferably composed of ahydrocolloid).

[0015] The softness of the center constitutes an important aspect for two reasons. On the one hand, it affects how the product is consumed, as it encourages consumers to bite into it rather than simply suck it. On the other hand, considering that the center may undergo elastic deformation and thus experience minute changes in its geometry, the softness of the center affects the mechanical properties of the product during its manufacturing process.

[0016] The method described herein envisions starting from the aforementioned soft center and applying an acidic composition and a series of coatings thereon until a final product ready for packaging is obtained.

[0017] However, in some applications, depending on the specific requirements of the application, the product may still undergo further processing or handling.

[0018] As will be seen below, the method described herein offers the advantage that it can be performed entirely within a coating pan, making it readily applicable using known systems.

[0019] In one or more preferred embodiments, such as the one illustrated, the method described herein envisions loading the aforementioned soft centers into the receiver of the coating pan ( Figure 1 Step 1).

[0020] The pot can be a pot commonly used in industrial environments.

[0021] The method described herein then envisions applying the powdered acidic composition to the soft centers loaded into the pan. Figure 1 Step 2).

[0022] As initially anticipated, the aforementioned acidic composition is applied to the center to impart a sour taste to the final product.

[0023] In one or more preferred embodiments, the acidic composition comprises at least one acid, preferably in a weight percentage of 50% to 80% by weight, and gum arabic, preferably in a weight percentage of 20% to 50% by weight (relative to the total weight of the acidic composition applied to the soft center).

[0024] In one or more preferred embodiments, the acid may be selected, for example, from the following substances: citric acid, malic acid, tartaric acid, etc.

[0025] Instead of incorporating the acidic components into the core, the product's acidic components are placed on a separate layer. This choice facilitates the preparation of the core itself while allowing greater freedom in the selection of the acidic components and their corresponding amounts. Furthermore, chewing the product allows consumers to simultaneously enjoy both the soft core and the acidic composition that envelops it.

[0026] In one or more preferred embodiments, such as the one illustrated herein, the method described herein then envisions again obtaining a preferably soft inner coating on the soft center of the pre-treated acidic composition by spraying a solution of water containing sugar and starch into the pot. Figure 1 Step 3).

[0027] Preferably, the solution contains 90% to 99% by weight of sugar and 1% to 10% by weight of starch (relative to the total dry weight of sugar and starch).

[0028] The solution mentioned above can be sprayed via a spray bar, which is typically provided with each type of pot.

[0029] Preferably, the inner coating (already coated with the acidic composition) applied to the center is soft, so that it can undergo deformation along with the center due to the stress caused by the process, but without being damaged (e.g. by forming cracks or peeling portions).

[0030] Furthermore, in a manner known per se, sugar crystals that have the function of interacting with the aqueous solution are introduced into the pot to precisely aid in the formation of the aforementioned soft coating.

[0031] In one or more preferred embodiments, during the aforementioned step of forming a soft inner coating, the method described herein may also envision introducing one or more spices into the pot.

[0032] As is known to the public, the formation of an internal coating is achieved through a series of steps (particularly the dosage of the solution, its distribution on the product, and drying) that result in a coating of finite thickness; however, depending on the requirements of a particular application, this process can be repeated multiple times until a product of a predetermined size and a predetermined amount of different components are obtained.

[0033] Furthermore, the method described herein can be envisioned to produce an additional, preferably hard, internal coating by spraying syrup into the pan.

[0034] The method described herein then envisions providing a separation membrane on a semi-finished product consisting of a soft core coated with an acidic composition and one or more sugar-based internal coatings, obtained by spraying an aqueous suspension containing gum arabic and starch onto said semi-finished product. Figure 1 Step 4).

[0035] Preferably, the aqueous suspension comprises 5% to 35% by weight of starch and 65% to 95% by weight of gum arabic (relative to the total dry weight of starch and gum arabic).

[0036] The resulting separation membrane has the function of separating the acidic composition applied to the soft center from the external sugar coating of the product, which will be described below, to prevent the subsequent coating from sugar conversion due to the acidic composition.

[0037] Due to starch and its ability to absorb water, the separation membrane can effectively prevent water from penetrating into the acidic composition applied to the center, thus preventing water from reaching the acidic composition.

[0038] Furthermore, due to the elasticity of the separation membrane, it is able to conform to the deformation of the central and soft inner coatings; this elasticity originates from the presence of gum arabic in its composition.

[0039] The separation membrane can have a very small thickness; for example, the separation membrane can have a thickness of 0.025 mm to 0.065 mm within the shell, and the shell can have a total thickness of 1.40 mm to 2.2 mm. In this way, the separation membrane is not perceptible to the consumer and does not alter the sensory and nutritional properties of the final product.

[0040] During product buildup, separation membranes can be obtained in a simple and rapid manner without requiring special measures from the perspective of the process or the equipment used.

[0041] For example, a separation membrane may be provided between two consecutive modulation steps of a product in which one of the aforementioned internal coatings is formed.

[0042] In one or more preferred embodiments, the methods described herein envision applying multiple separation membranes to the same product in order to provide the product with a very thin single membrane that, together in any case, ensures effective separation of the acidic composition from the external sugar coating.

[0043] In one or more preferred embodiments, the product may, for example, provide a repeatable, continuous internal sugar coating and a separation membrane.

[0044] In one or more preferred embodiments, the method described herein ultimately envisions applying a preferably hard outer sugar coating by spraying a syrup (preferably a smoothing syrup) into the pan. Figure 1 Step 4).

[0045] Figure 2 This is a schematic diagram of an example of a product obtained using the methods described herein, comprising (starting from the inside and moving outwards):

[0046] - Soft center or core 101;

[0047] -Acidic composition 102;

[0048] - Soft internal sugar coating 103;

[0049] -Separation membrane 104; and

[0050] - External sugar coating 105.

[0051] In view of the foregoing, due to the aforementioned separation membrane and the acidic composition applied to the soft center of the product, the aforementioned external coating is protected from sugar conversion and its adverse effects on the aesthetic appearance of the product (such as the formation of spots or patches as described at the beginning). The separation membrane prevents moisture from reaching the acidic composition and prevents the acidic composition from thereby activating the aforementioned phenomena.

[0052] Compared to solutions based on existing technologies, the following advantages can be pointed out:

[0053] - Considering the same weight of protective layer provided for this purpose, it is more effective in combating glycation.

[0054] - The possibility of providing thin and compact separation membranes that are not perceived by consumers and do not affect the sensory and nutritional properties of the product;

[0055] The following facts demonstrate that during product preparation, the separation membrane can be applied directly to the pot in a short time without interrupting normal production; and

[0056] - The following facts: Reduce curing time as envisioned based on solutions using existing technologies.

[0057] It should be noted that the aforementioned soft internal coating, obtained through a solution of sugar and starch, can itself help resist moisture penetration into the product.

[0058] However, the applicant was able to verify through experiments that the technical problem discussed herein can be solved simply by applying the separation membrane alone.

[0059] In any case, the aforementioned soft internal coating may not even be provided. Detailed Implementation

[0060] The following provides examples of the methods described herein employed by the applicant.

[0061] 1. Preparation of the center

[0062] To prepare the center, the following steps are performed:

[0063] - A premix of glucose syrup, sugar, hydrocolloid, and water that is mixed and cooked.

[0064] - Add and mix characteristic components (e.g., acids, fruit juices, etc.);

[0065] - Distribute the center in corn starch;

[0066] -Dry the center in a hot chamber;

[0067] - Shake-out: Separate the dried center from the cornstarch in the mold (in which they were poured);

[0068] - Sugar sanding: The core is moistened by a steam jet and then coated with fine crystal sugar; and

[0069] - Store and stabilize the center for 15 days.

[0070] 2. Pot covering

[0071] Then the center is inserted into the receiver of the pot, and the following operations are performed:

[0072] 2.1 The center is dusted by suction and recirculation of dehumidified air. Air temperature = 20℃; absolute humidity (AH) = 1g / m³ 3 .

[0073] 2.2 Formation of the initial crust

[0074] Prepare the buildup syrup in a dissolver:

[0075]

[0076]

[0077] The syrup is then dispensed onto the center via the spray bar of the coating pan.

[0078] Then a drying step is performed, involving the extraction and recirculation of dehumidified air. Air temperature = 22℃; AH = 1g / m³ 3 .

[0079] Repeat the above steps until the desired weight of product is obtained. Each step will result in the formation of a sugar layer.

[0080] 2.3 Acid sand mill

[0081] Preparation of powdered sand-milled mixture:

[0082] illustrate ％ gum arabic 40 acid 60 total 100.00

[0083] The syrup is then dispensed onto the product via a spray nozzle.

[0084] The sand-milled mixture is introduced into the pot and distributed in a homogeneous and uniform manner through the pot without the need for air extraction and recirculation.

[0085] Repeat the above steps until you obtain the desired weight of product.

[0086] 2.4 Formation of the Secondary Crust

[0087] The syrup is dispensed onto the product via a spray nozzle.

[0088] Then a drying step is performed, involving the extraction and recirculation of dehumidified air; air temperature = 22℃; AH = 1g / m³ 3 .

[0089] Repeat the above steps until you obtain the desired weight of product.

[0090] 2.5 Formation of Soft Internal Coating

[0091] The syrup is dispensed onto the product via a spray nozzle.

[0092] The fine crystalline sugar is then introduced into the pan's receiver and distributed uniformly and evenly over the product via the pan without the need for air extraction and recirculation.

[0093] Then a drying step is performed, involving the extraction and recirculation of dehumidified air. Air temperature = 22-24℃; AH = 1g / m³ 3 .

[0094] Repeat the above steps until you obtain the desired weight of product.

[0095] Midway through the preparation step, the characteristic flavorings are homogeneously and evenly distributed onto the product via a pan without air extraction or recirculation. Next, the drying step is performed.

[0096] 2.6 Hard coating

[0097] The syrup is dispensed onto the product via a spray bar and distributed uniformly and evenly over the product via a pan, without the need for air extraction and recirculation.

[0098] Then a drying step is performed, involving the extraction and recirculation of dehumidified air. Air temperature = 28℃; AH = 1g / m³ 3 .

[0099] Repeat the above steps until you obtain the desired weight of product.

[0100] During and at the end of the preparation step, the characteristic flavorings are homogeneously and evenly distributed onto the product via a pan without air extraction or recirculation. Next, the drying step is performed.

[0101] 2.7 Formation of the separation membrane

[0102] Prepare a suspension of gum arabic and starch in a dissolver:

[0103] illustrate ％ gum arabic 25.5 starch 4.5 Deionized water 70 total 100.00

[0104] The gum / starch suspension is distributed onto the product via a spray bar. Simultaneously, a drying step is performed using dehumidified air through suction and recirculation. Air temperature = 22°C; AH = 1 g / m³ 3 .

[0105] After each fragrance dispensing during the hard coating step, a separation membrane is formed twice.

[0106] 2.8 Hard coating: smooth

[0107] Prepare a smoothing syrup in a dissolver:

[0108] illustrate ％ sugar 72.890 Pigment 1.110 Deionized water 26 total 100.000

[0109] The smoothing syrup is applied to the product via a spray bar and distributed uniformly and evenly over the pan without suction or recirculation of air.

[0110] Then a drying step is performed, involving the extraction and recirculation of dehumidified air. Air temperature = 26℃; AH = 1g / m³ 3 .

[0111] Repeat the above steps until you obtain the desired weight of product.

[0112] 2.9 Polishing

[0113] The wax is applied to the product and distributed uniformly and evenly over the pan without the need for air extraction and recirculation.

[0114] Then a drying step is performed, involving the extraction and recirculation of dehumidified air. Air temperature = 20℃; AH = 1g / m³ 3 .

[0115] Of course, without departing from the principles of the invention, the details of the implementation methods and schemes may vary significantly from those shown herein by way of non-limiting example only, without departing from the scope of the invention as defined by the appended claims.

Claims

1. Methods for producing confectionery products, especially candies or preserves, including: - Provide at least one soft center and load the soft center into a coating pan; and - Perform the following operations in the pot: • Apply the powdered acidic composition to the center; • An aqueous suspension containing gum arabic and starch is dispensed onto the center to form a separation membrane coating the center, wherein the acidic composition is pre-applied onto the center; and • Dispense syrup onto the center to form an outer coating of the product. In the product, the separation membrane is provided to separate the acidic composition from the outer coating to prevent sugar inversion of the outer coating caused by the acidic composition.

2. The method of claim 1, wherein the aqueous suspension comprises 65% to 95% by weight of gum arabic and 5% to 35% by weight of starch, relative to the total dry weight of gum arabic and starch.

3. The method according to any one of the preceding claims, wherein the powdered acidic composition comprises gum arabic and at least one acid, wherein the weight percentage of gum arabic is preferably 20% to 50% by weight, and the weight percentage of the at least one acid is preferably 50% to 80% by weight.

4. The method according to any one of the preceding claims, prior to forming the separation membrane, comprises: - An aqueous solution containing sugar and starch is dispensed onto the center of the acidic composition that has been pre-applied thereon to form a preferably soft inner coating.

5. The method of claim 4, wherein the solution comprises 90% to 99% by weight of sugar and 1% to 10% by weight of starch, relative to the total dry weight of the sugar and starch.

6. The method according to any one of the preceding claims, wherein the soft center comprises a hydrocolloid.

7. The method according to any one of the preceding claims, wherein the starch is preferably rice starch.

8. The method according to any one of the preceding claims, wherein the step of distributing the suspension to form the separation membrane is repeated multiple times.

9. The method of claim 8, further comprising the following steps performed in the coating pan: - Dispense the syrup onto the center on which the acidic composition has been pre-applied to form a preferably hard internal sugar coating; - Perform the step of distributing the suspension to form the separation membrane; and - Repeat the above two steps once or multiple times.

10. The method according to any one of the preceding claims, wherein the amount of starch contained as a whole in the separating membrane and the inner coating is 1% to 3% by weight of the total weight of the confectionery product obtained by applying the method.

11. A confectionery product obtained by applying the method according to any one of the preceding claims.

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