Process production method and application of caramel
Through high temperature and high pressure catalytic reaction, caramel syrup suitable for baking or reprocessing was prepared, which solved the problem of caramel not dark enough or too dark and uneven dyeing, achieving uniform and moderately dark colors and improved color, aroma and flavor levels .
Patent Information
- Application Number
- CN202411755099.6
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-12-02
- Publication Date
- 2025-02-21
AI Technical Summary
In the existing caramel processing technology, the caramel color is not dark enough or too dark and the dyeing is uneven, resulting in the color, fragrance and flavor level of the final product.
Using high-temperature and high-pressure catalytic coking reaction, by controlling reaction conditions such as pressure, temperature and catalyst types, a caramel syrup suitable for baking or reprocessing industries is prepared, so that the Maillard reaction continues to occur during the reprocessing process, and achieve Even and moderately dark colors.
It achieves uniformity and moderate depth of caramel color, improves the color, aroma and flavor level of the final product, and is suitable for large-scale industrial assembly lines and baking beginners.
Smart Images
Figure CN119488133A_ABST
Abstract
Description
Technical Field
[0001] The invention relates to the technical field of food processing, and in particular to a process production method of caramel and application thereof. Background Art
[0002] Caramel syrup is a viscous liquid made from maltose, sucrose, etc. It is brown in color, slightly bitter and has a coke smell. Caramel color is a caramelization reaction product made from carbohydrates such as food-grade glucose, fructose, sucrose and starch invert sugar, which are heated at high temperature (or pressurized) and dehydrated, decomposed and polymerized with ammonium salts and / or sulfites as catalysts (optional). It is usually a dark brown black liquid or solid with a special sweet aroma and a pleasant coke-bitter taste. The manufacturing principles of both are browning reactions, but the conditions and degrees of the reactions are different. Browning reactions are a phenomenon that is often encountered in our daily food containing caramel color or in food processing and cooking. However, so far, science and technology cannot accurately explain the mechanism of caramel reaction, and the structural composition of caramel has not yet been fully understood.
[0003] Caramel can not only be used to make coffee or pudding, but also can be used to make desserts. It can provide a flavor of candy or chocolate to cakes and desserts, or be added to ice cream and custard. Or as food melanin, such as beverages such as cola use caramel for coloring, and it is also used as a food colorant. It is also the only additive allowed in the whiskey industry. Caramel is a common ingredient in the food we use in our lives. It is widely used in food. Various desserts made of caramel are very tempting, with special color and fragrance, and taste unique.
[0004] However, the existing processing technology often results in the caramel color not being dark enough or being too dark, and uneven dyeing. On the one hand, due to the increased production speed of modern assembly lines, the processing process is not enough to react with caramel, resulting in the caramel color not being dark enough, the caramel flavor not being strong enough, the amount of caramel color added is too low, and the flavor enhancement effect is poor. On the other hand, there are obvious differences in the brown hue and coloring area produced by roasting or baking, resulting in uneven dyeing.
[0005] Therefore, those skilled in the art aim to design a caramel production process method suitable for baking or related reprocessing industries. It has almost no color rate itself, but the Maillard reaction continues to occur during the reproduction or reprocessing process, and finally presents a uniform and appropriate baking-like brown color. In practical applications, this specially made caramel can quickly, simply and effectively enter the Maillard reaction state, improving the color, aroma and taste of the final product. Summary of the invention
[0006] In view of the above-mentioned defects of the prior art, the technical problem to be solved by the present invention is to provide a process production method and application of caramel, so as to solve the problems that the color of caramel is not dark enough or the color of caramel is too dark and the dyeing is uneven in the above-mentioned background technology. Although the caramel prepared by the present invention is different from caramel pigment and has almost no color rate, after being added to the product, the color will continue to deepen during the continued production or reprocessing process, and finally present a uniform and appropriately deep baked brown color; in addition, the caramel aroma and flavor are retained to a large extent, and the Maillard reaction produced by the reaction is faster and more stable, which is more suitable for large-scale industrial production lines and baking novices.
[0007] To achieve the above object, the present invention provides a process for producing caramel, comprising the following steps:
[0008] Step 1, using food-grade sugar raw materials as the main carbohydrate source;
[0009] Step 2, adding a catalyst to the sugar raw material of step 1, and heating under pressure to react to a suitable degree;
[0010] Step 3: Modulate the reaction solution obtained in step 2.
[0011] In a preferred embodiment of the present invention, in step 1, the sugar raw material is selected from any one of glucose, liquid glucose, glucose mother solution, fructose, fructose syrup, sucrose, sucrose mother solution, and trehalose.
[0012] Preferably, the sugar raw material is selected from F55 fructose or F90 fructose.
[0013] In a preferred embodiment of the present invention, before or after adding the catalyst to the sugar raw material, the process further comprises adjusting the solid content therein, and the solid content is 82-94%.
[0014] The appropriate concentration is related to the type of sugar raw material, but is generally within the range of 82-94% solid content, and can be fine-tuned according to the actual production raw materials, production equipment and production environment. In accordance with the selection of the above raw materials, the preferred solid content of the present application is 88-90%;
[0015] More preferably, the solid content is 85-86%.
[0016] In a preferred embodiment of the present invention, in step 2, the catalyst is selected from various edible sodium or potassium salts of organic acids that do not contain ammonia and can be added to foods.
[0017] Preferably, the catalyst is selected from any one of sodium citrate, sodium malate, potassium sorbate or sodium D-isoascorbate.
[0018] In a preferred embodiment of the present invention, in step 2, the pressurized heating reaction conditions are: reacting at a pressure of 0.1-0.3 MPa and a temperature of 142-164°C.
[0019] The pressure is related to the concentration of the feed liquid and the type of catalyst, but is generally within the range of 0.1 to 0.3 MPa. It can be fine-tuned according to actual production conditions, and the pressure needs to be maintained during the reaction.
[0020] The reaction temperature is related to the type of sugar raw material and the type of catalyst. It needs to exceed the sugar conversion temperature but not decompose. It is generally in the range of 142-164°C and can be fine-tuned according to actual production conditions. In this application, in conjunction with the selection of the above raw materials and catalysts, 148-150°C is preferably used as the parameter of the embodiment.
[0021] In a preferred embodiment of the present invention, in step 2, the conditions for the reaction to a suitable degree are: the absorption value of a 1% aqueous solution of the product at 470 nm is 1.2 to 1.8.
[0022] The appropriate degree of reaction essentially refers to the amount of sugar raw material converted into color-changing intermediates, which should be determined according to the design of the final product and can also be determined according to the degree of absorption of the product at a specified wavelength of light. In this application, it is preferably defined that the absorption value of a 1% aqueous solution of the final product at 470nm is 1.2 to 1.8 as the appropriate degree, achieving a bright and uniform yellow color.
[0023] In a preferred embodiment of the present invention, in step 3, the method for modulating the reaction liquid is: adding water or not adding water, adding syrup or not adding syrup, adding glycerol or not adding glycerol to the reaction liquid to adjust the room temperature viscosity of the product to 10-10000cps, the saturated vapor pressure at room temperature is less than 1mmHg, and adding auxiliary agents or not adding auxiliary agents to the reaction liquid.
[0024] Among them, adding water or syrup or other solvents such as glycerin is to adjust the viscosity and make the product more convenient during production, transportation, storage and use;
[0025] Adding additives is to stabilize the product and extend its shelf life.
[0026] In a preferred embodiment of the present invention, the auxiliary agent is selected from any one or more of edible starch, cellulose, maltodextrin, cyclodextrin, xanthan gum, and carrageenan that are edible or can be added to food.
[0027] In the present invention, water is preferably added to reduce the solid content to 85-86, and 6-8% of liquid maltodextrin is added for final preparation.
[0028] The invention also discloses an application of the method in preparing baked food or processed food.
[0029] Preferably, the baked food is selected from biscuits, cookies or bread, and the processed food is selected from fillings, jelly or jelly.
[0030] Compared with the prior art, the present invention has the following beneficial effects:
[0031] The present invention provides a caramel production method, and finally obtains a caramel syrup suitable for baking or related reprocessing industries. The caramel syrup is easy to add and can directly replace or partially replace the sugar in the original ingredients; the effect is natural, and the color is more uniform than the conventional pigments on the market, and has more baking characteristics; the scope of use is wider, and it can be used in more scenarios, such as being spread on the surface of formed bread and then baked, and is more suitable for use in scenarios such as semi-finished products or step-by-step processing.
[0032] The present invention utilizes high temperature and high pressure to catalyze the coking reaction, and the reaction degree and activity are much higher than the original sugars, and the coking reaction can be started in a relatively short time without taking too long;
[0033] The present invention utilizes high temperature and high pressure to catalyze the caramelization reaction, and utilizes the decomposition reaction to decompose the catalyst, thereby limiting the overall caramelization reaction degree, so that the caramel undergoes a preliminary reaction but is far from reaching the degree of caramel color. It begins to react during the reprocessing process, and the color tone is very similar to the roasting or baking effect;
[0034] The present invention utilizes high temperature and high pressure to catalyze the coking reaction, retains more flavor substances, and adds auxiliary agents to stabilize the caramel, so that the caramel contains more flavor substances, and the flavor can be improved after processing.
[0035] The concept, specific structure and technical effects of the present invention will be further described below in conjunction with the accompanying drawings to fully understand the purpose, characteristics and effects of the present invention. BRIEF DESCRIPTION OF THE DRAWINGS
[0036] Figure 1 The actual effect of Example 1 of the present invention applied to cookies and the actual effect of being applied to the surface of bread are shown in the figure; the left side is a comparison diagram, and the right side is a diagram showing the effect after adding caramel of the present invention;
[0037] Figure 2 1 is a diagram showing the actual effect of Example 2 of the present invention applied to egg tart liquid; the left side is a comparison diagram, and the right side is a diagram showing the effect after adding caramel of the present invention. DETAILED DESCRIPTION
[0038] The following describes several preferred embodiments of the present invention with reference to the drawings in the specification, so that the technical content is clearer and easier to understand. The present invention can be embodied in many different forms of embodiments, and the protection scope of the present invention is not limited to the embodiments mentioned in the text.
[0039] Example 1
[0040] Step 1: Concentrate F55 fructose syrup in a reactor. When the solid content reaches 88% by triple-effect vacuum concentration, stop the vacuum but keep heating and stirring.
[0041] Step 2: Add 0.6% (based on the mass of the concentrated sugar raw material) of sodium D-isoascorbate to the reactor, stir thoroughly to dissolve, close the feed port and seal the reactor, continue stirring and heat to 148°C, maintain the temperature for about 2 to 4 hours, during which the pressure is controlled at around 0.2Mpa.
[0042] Step 3: During the reaction, continuously take samples to test the absorbance. When the absorbance reaches 1.5, stop heating and turn on the cooling water to cool down. Release the pressure and open the feeding port, add an appropriate amount of water to dissolve, and cool down to below 90°C.
[0043] Step 4: Add 8% (based on the mass of the entire liquid) of liquid maltodextrin, continue stirring to dissolve, and continue cooling to room temperature to obtain the finished product.
[0044] Application method:
[0045] This product can be used as a substitute for ordinary syrup or white sugar. For example, it can be mixed into the base material in biscuits, cookies, bread and other baked goods, or it can be applied to the surface of the embryo before baking. In addition, before application, this product can also be compounded with egg white, protein peptide and other raw materials that are originally used in the product, and then applied to increase its effect.
[0046] like Figure 1 The actual effect of applying to bread and the actual effect of applying to the surface of cookies are compared with the samples on the left. It can be found that after adding the caramel of the present invention, the bread and cookies have more baking-characteristic colors.
[0047] Example 2
[0048] Step 1: Add appropriate amount of F90 fructose syrup and 0.3% (based on the dry weight of sugar raw materials) of trisodium citrate into the reactor, heat and stir to dissolve, and then start triple-effect vacuum concentration until the solid content reaches 82%, then stop the vacuum but keep heating and stirring.
[0049] Step 2: Keep the reactor sealed, continue stirring and heat to 142°C, maintain the temperature for about 3 to 4 hours, during which the pressure is controlled at around 0.2Mpa.
[0050] Step 3: During the reaction, continuously take samples to test the absorbance. When it reaches 1.2, stop heating and turn on the cooling water to cool down. Release the pressure and open the feed port to cool down to below 110°C.
[0051] Step 4: Add 0.6% (based on the total mass of the liquid) of carrageenan, continue stirring to dissolve, and continue cooling to 50°C to obtain the finished product. Pay attention to the viscosity and filling temperature.
[0052] Application method:
[0053] This product can be used as a substitute for ordinary syrup or white sugar, such as fillings, gels, jellies and other processed foods, as a base material or as a coating. In addition, before application, this product can also be compounded with egg white, protein peptides and other raw materials that are originally used in the product, and then applied to increase its effect.
[0054] like Figure 2 As for the actual effect applied to egg tart liquid, compared with the sample on the left, it can be found that after adding the caramel of the present invention, the egg tart liquid has a more baking-characteristic color.
[0055] The preferred specific embodiments of the present invention are described in detail above. It should be understood that ordinary technicians in the field can make many modifications and changes based on the concept of the present invention without creative work. Therefore, all technical solutions that can be obtained by technicians in the technical field based on the concept of the present invention through logical analysis, reasoning or limited experiments on the basis of the prior art should be within the scope of protection determined by the claims.
Claims
1. A process for producing caramel, characterized in that: The steps include: Step 1, using food-grade sugar raw materials as the main carbohydrate source; Step 2, adding a catalyst to the sugar raw material of step 1, and heating under pressure to react to a suitable degree; Step 3: Modulate the reaction solution obtained in step 2.
2. The process for producing caramel according to claim 1, characterized in that: In step 1, the sugar raw material is selected from any one of glucose, liquid glucose, glucose mother solution, fructose, fructose syrup, sucrose, sucrose mother solution, and trehalose.
3. The process for producing caramel according to claim 1, characterized in that: Before or after adding the catalyst to the sugar raw material, the method further comprises a step of adjusting the solid content thereof, wherein the solid content is 82-94%.
4. The process for producing caramel according to claim 1, characterized in that: In step 2, the catalyst is selected from various edible organic acid sodium salts or potassium salts that do not contain ammonia and can be added to food.
5. The process for producing caramel according to claim 4, characterized in that: The catalyst is selected from any one of sodium citrate, sodium malate, potassium sorbate or sodium D-isoascorbate.
6. The process for producing caramel according to claim 1, characterized in that: In step 2, the pressurized heating reaction conditions are: reacting at a pressure of 0.1 to 0.3 MPa and a temperature of 142 to 164°C.
7. The process for producing caramel according to claim 1, characterized in that: In step 2, the conditions for the reaction to a suitable degree are: the absorption value of a 1% aqueous solution of the product at 470 nm is 1.2 to 1.
8.
8. The process for producing caramel according to claim 1, characterized in that: In step 3, the method for modulating the reaction liquid is: adding water or not adding water, adding syrup or not adding syrup, adding glycerol or not adding glycerol to the reaction liquid to adjust the room temperature viscosity of the product to 10-10000 cps, the saturated vapor pressure at room temperature is less than 1 mmHg, and adding auxiliary agents or not adding auxiliary agents to the reaction liquid.
9. The process for producing caramel according to claim 8, characterized in that: The auxiliary agent is selected from any one or more of edible starch, cellulose, maltodextrin, cyclodextrin, xanthan gum and carrageenan that are edible or can be added to food.
10. Use of the method according to any one of claims 1 to 9 in preparing baked food or processed food.