IRREGULAR SUGAR PIECE

Abstract

The present invention relates to a cube or parallelepiped-shaped sugar cube having an irregular surface, said sugar cube having a diagonal of 1.8 to 2.8 cm and comprising a mixture of a first powdered sugar composition with a particle size distribution of 400 to 700 µm and a second powdered sugar composition with a particle size distribution between 1 and 2 mm, and / or a mixture of a first powdered sugar composition and a second powdered sugar composition having an average particle size difference between 500 and 1000 µm. The invention also relates to the method of obtaining such a sugar cube.

Description

The present invention relates to a cube or parallelepiped-shaped sugar cube having an irregular surface, said sugar cube having a diagonal of 1.8 to 2.8 cm and comprising: • a mixture of a first powdered sugar composition with an average particle size distribution (OM) of 400 to 800 µm, more particularly between 450 and 750 µm, preferably between 500 and 700 µm, and even more preferably between 550 and 650 µm, and a second powdered sugar composition with an average particle size distribution between 1000 and 2000 µm, more particularly between 1200 and 1800 µm, preferably between 1300 and 1700 µm, and even more preferably between 1350 and 1600 µm and / or • a mixture of a first powdered sugar composition and a second powdered sugar composition having a difference in average particle size distribution between 500 and 1500 µm, preferably between 600 and 1200 µm, even more preferably between 700 and 1000 µm, typically between 650 and 950 µm. Typically the parallelepiped piece includes at least two edges of 0.8 to 1.7cm, or between 1 and 1.65, preferably between 1.25 and 1.6cm, even more preferably between 1.3 and 1.6cm, typically 1.35 and 1.45cm. Advantageously, "irregular surface" means that at least one face of the parallelepiped or cubic piece is irregular. Preferably, at least two faces, and even more preferably at least four faces. By "irregular" we mean a surface with roughness due to the mixing of 2 sizes of sugar crystals and a non-planar cutting line following the crushing / cutting operation. Typically, "sugar" refers to a crystalline sweet compound such as sucrose, which can be obtained from various typically plant-based sources, such as cane sugar, beet sugar, palm (coconut, date) or maple sugar. According to the present invention, "powdered composition" means a crystalline composition. Advantageously, the first and second crystalline sugar compositions exhibit different refining rates. The inventors have advantageously observed that using sugar with different refining levels accentuates the perception of irregularity in the sugar cube. Typically, the first powdered sugar composition represents more than 50% by mass of the sugar lump, typically between 50 and 90% of the mixture, preferably 60 to 80% of the mixture. Advantageously, the first composition / second composition ratio is preferentially between 10:90 and 90:10, typically 20:80 and 80:20, preferentially 30:70 and 75:25, more preferentially between 40:60 and 70:30, even more preferentially 45:55 and 65:35, advantageously 50:50 and 60:40, typically 52:48 and 58:42. Typically, the resulting sugar cube has a friability of less than 5%, typically less than 3%, advantageously less than 2%. Advantageously, the friability is between 0.05 and 5%. By "friability" we mean the weight loss of the pieces after an attrition test in which the pieces are shaken on a sieve (3.15 mm mesh) for 5 minutes with an amplitude of 2.5 mm. The sugar cube according to the invention has a density between 0.9 and 1.5, preferably between 1 and 1.3, even more preferably between 1.1 and 1.2, typically 1.14. "Density" refers to the weight / volume ratio. Density is measured by the ratio of the weight in kg to the volume in litres of the ingot before crushing. Advantageously, the sugar cube according to the invention has a disintegration rate of between 35 and 90 seconds. Disintegration is measured by the time required for the complete loss of cohesion of the sugar lumps in water at 20°C under agitation. Typically, disintegration is measured by placing the lumps in a basket made of a mesh with a size larger than the maximum size of the powdered composition constituting the sugar lump. The basket is then immersed in water at 20°C under magnetic agitation with a 3 cm magnetic stir bar at 250 rpm. The total disintegration time corresponds to the time required for the physical disappearance of the lump within the basket. The present invention also relates to a method for obtaining a cube of sugar in the shape of a cube or parallelepiped with an irregular surface, said method comprising a) the mixture of a first powdered sugar composition with an average particle size distribution (OM) between 400 and 800 µm, more particularly between 450 and 700 µm, and a second composition powdery sugar with an average particle size distribution (AMD) of 1000 to 2000 µm, typically between 1200 and 1800 µm, more particularly between 1300 and 1700 µm b) the humidification of the resulting mixture, preferably by adding an aqueous composition, typically of c) the compression of the resulting mixture d) drying of the compressed mass obtained e) crushing or cutting the compressed mass into parallelepiped pieces with a diagonal of 1.8 to 2.8cm. The determination of the "average particle size distribution" or "average opening" is carried out according to the ICLIMSA GS2 / 9-37 (2007) analytical method. The "average particle size distribution" or "average opening" corresponds to the hypothetical mesh size of the sieve that would allow 50% by mass of the sample to pass through. According to the present invention, the aqueous composition is a sweetened aqueous composition, typically having a dry matter content of between 20% and 90% (mass / mass). Advantageously, said aqueous composition is selected from sugar syrup, molasses, caramel, refinery syrup, or a mixture thereof. Thus, typically, the sugar cube according to the invention may comprise by mass 0.1 to 4% of sugar syrup, molasses, caramel, refinery syrup, or a mixture thereof, preferably 0.3 to 3.5%, and even more preferably, 1 to 3%.Advantageously, said aqueous composition may further comprise a fruit concentrate, a flavouring, a food additive, vitamins, trace elements such as calcium, magnesium or selenium, fibre such as inulin, fructooligosaccharides (in particular short-chain fructooligosaccharides), branched maltodextrins, glucooligosaccharides. During the humidification step, the aqueous composition is added in a proportion of 1% (expressed as water) for 99% of the mixture of powdered compositions (weight / weight) Typically, the humidification step is done at room temperature (typically 25 to 35°C, which is the ambient temperature observed in a molding workshop). The compression of the mixture is carried out preferably at a pressure between 20 and 60 Kg / cm2, preferably between 25 and 55 Kg / cm2, even more preferably between 27 and 55 Kg / cm2, typically between 30 and 50 Kg / cm2. Advantageously, the resulting compressed mixture has a height of 1.2 to 1.8 cm, preferably between 1.3 and 1.7 cm, even more preferably 1.4 and 1.65 cm, typically between 1.5 and 1.6 cm. Advantageously, the resulting compressed mixture has a density of between 0.9 and 1.5, preferably between 1 and 1.3, even more preferably between 1.1 and 1.2, typically 1.14. Such a density is particularly advantageous as it allows for easy cutting or crushing into pieces with the desired average size. Advantageously, the resulting compressed mixture exhibits a friability of less than 3%, typically less than 2.5%, and even more preferably less than 2%. The crushing or cutting step according to the present invention is any step aimed at transforming a starting sugar ingot into a parallelepiped having a diagonal of 1.8 to 2.8 cm and / or at least two edges of 0.8 to 1.7 cm. Such a crushing step can be carried out by erosion, rupture, splitting, or cutting the ingot into a parallelepiped with a diagonal of 1.8 to 2.8 cm and / or at least two edges of 0.8 to 1.7 cm. Typically, a machine suitable for carrying out this step is a Sahut Conrheur type crusher or any other system that produces a parallelepiped with a diagonal of 1.8 to 2.8 cm and / or at least two edges of 0.8 to 1.7 cm. According to the present invention, the sugar cube is dried at a temperature between 50 and 85°C, preferably at 65°C. Advantageously, the drying step is carried out with a gradual temperature rise and cooling profile. An additional drying or maturation step may be planned after the crushing or cutting step. By “maturation” we mean the time spent in a room under controlled climatic conditions allowing the sugar to reach its equilibrium moisture content. Although having distinct meanings, the terms "comprising", "containing", "comprising" and "consisting of" have been used interchangeably in the description of the invention, and may be substituted for one another. The invention will be better understood by reading the following figures and examples, which are given only as examples. Examples Example 1 To obtain a parallelepiped of the smallest possible size and irregular surface, the inventors chose the pressing / crushing technique. This method induces high pressure on the sugar pieces and therefore requires obtaining pieces with low friability. Furthermore, if the developed method works for crushing, it will also work for cutting. Various tests were carried out with powder compositions of different particle sizes. 10 Trial 1 Trial 2 Trial 3 Trial 4 Trial 5 Average Granulometry Sugar Composition 1 600 µm 600 µm 600 µm 600 µm 600 µm Average Granulometry Sugar Composition 2 600 µm 600 µm 800 µm 1500 µm 1500 µm Moisture (Water) 0 1% 0.8% 2.5% 1% No sugar lumps formed, disintegration Sugar production Slightly irregular surface appearance Sugar production Slightly irregular surface appearance Chunks disintegrate during cutting or crushing Sugar production Irregular and aesthetically pleasing surface appearance Table 1: Powder compositions 1 and 2 are mixed at room temperature in a continuous paddle mixer of 500kg. The mixtures obtained are moistened by adding water or sugar syrup (drop by drop, continuous stream or spray). The mixtures then undergo a compression step in a molding die for 0.2 to 1 second with a pressure of 11.6; 23.5; 35; 45 and 59 kg / cm² The ingots produced at a pressure of 11.6 kg / cm² did not yield ingots 1.6 cm high and resistant to crushing. Similarly, the ingots produced at a pressure of 59 kg / cm² were difficult to dry and, once dry, due to their high hardness, could not be crushed to obtain the desired parallelepipeds. Tests at 35 and 45 Kg / cm2 resulted in ingots with a height of 1.4 to 1.6 cm that could be handled subsequently for crushing. A drying stage is carried out at 65°C with a temperature rise profile followed by cooling to ambient temperature. A crushing stage is then carried out in a Sahut Conrheur type cutting machine. Trial 1 failed to produce sugar cubes due to the absence of a humification step. Trial 4 failed to produce cubes due to excessive moisture and disintegration. Parallelpipeds with a diagonal of approximately 1.8cm to 2.8cm are then obtained for trials 2, 3 and 5. However, only trial 5 yielded pieces with a diagonal of approximately 2.5 cm and an irregular surface. However, the resulting pieces are too fragile and cannot be packaged and marketed. Example 2 Test 6 Test 7 Test 8 Test 9 Test 10 Test 11 Average Particle Size Sugar Composition 1 600 µm 600 µm 400 µm 600 µm 600 µm 600 µm Average Particle Size Sugar Composition 2 1500 µm 1500 µm 600 µm 1500 µm 1500 µm 1500 µm Sugar / Sugar Ratio 2 50 / 50 75 / 25 55 / 45 55 / 45 65 / 35 25 / 75 Friability 2% 3.5% 3.5% 1.5% 2% 4% Disintegration 45 sec 60 sec 60 sec 30 sec 45 sec 65 sec Table 2: Parallelpipeds with a diagonal of approximately 2.4cm to 2.7 are obtained following the process of example 1 (with a pressure of 35 Kg / cm2) with a composition of the moistened powder mixture containing 1% water. The friability of the pieces obtained corresponds to the percentage of mass loss of a sugar piece following agitation for 5 minutes with an amplitude of 2.5 mm of the piece previously placed in a sieve with a mesh opening of 3.15 mm. Disintegration is measured by placing the pieces in a basket made of netting with a mesh size larger than the maximum size of the powdered composition constituting the sugar cube. The basket is immersed in water at 20°C under magnetic stirring with a 3 cm magnetic stir bar at 250 rpm. The total disintegration time corresponds to the time required for the physical disappearance of the sugar cube within the basket. At a friability of 3.5% (tests 7 and 8) we observe the real lack of cohesion of the sugar crystals in the sugar cube. The results presented in Table 2 show that in order to obtain a sugar cube with a friability of less than 2% the sugar composition with a particle size of 600 pm must be predominant, more precisely, the proportion must be between 50 and 65% (trials 6, 9 and 10). Evaluating disintegration and friability allows us to predict the behavior of the sugar cube and in particular the maintenance of its integrity throughout the production and packaging process, but also during its storage and transport. Example 3 Test 12 Test 13 Test 14 Test 15 Test 16 Average Granulometry Sugar Composition 1 600 µm 600 µm 400 µm 600 µm 600 µm Average Granulometry Sugar Composition 2 1500 µm 1500 µm 600 µm 1500 µm 1500 µm Sugar Syrup (dry matter of 65%) 0.5% 5% 4.5% 3% 6% Friability 3.5% 0.5% 1.2% 1.4% Piece not dry (excess syrup) Dissolution time of a sugar cube in water Very rapid disintegration Disintegration problem: piece too dense OK OK Disintegration not rapid Table 3: All the tests resulted in the production of pieces. However, the pieces with the best characteristics of both friability and disintegration were those from tests 14 and 15. 10 The results obtained demonstrate that the use of a syrup with 65% solids Drying reduces the friability of the resulting pieces, which nevertheless remain sufficiently aerated to dissolve.

Claims

DEMANDS 1. A cube or parallelepiped-shaped piece of sugar with an irregular surface, exhibiting asperities due to the mixture of two sizes of sugar crystals and a non-planar cutting line, said piece of sugar having a diagonal of 1.8 to 2.8 cm and comprising: • a mixture of a first powdered sugar composition with a particle size of 400 to 800 µm and a second powdered sugar composition with a particle size between 1000 and 2000 µm, and / or • a mixture of a first powdered sugar composition and a second powdered sugar composition having an average particle size difference of between 500 and 1500 µm; in which sugar cube the ratio between the first composition! second powdered composition is between 10:90 and 90:10, preferably between 20:80 and 80:

20.

2. Sugar cube according to claim 1 characterized in that it has at least two edges of 0.8 to 1.7cm.

3. Sugar lump according to either of claims 1 and 2 characterized in that the ratio first composition / second composition is between 40:60 and 70:30, preferably between 45:55 and 65:

35.

4. Sugar lump according to any one of claims 1 to 3 characterized in that it comprises a first powdered sugar composition with an average particle size distribution of 450 to 750 µm and a second powdered sugar composition with an average particle size distribution between 1200 and 1800 µm.

5. Sugar lump according to any one of claims 1 to 4 characterized in that it has a friability of less than 5%.

6. Sugar lump according to any one of claims 1 to 5 characterized in that it has a density of between 0.9 and 1.

5.

7. Sugar lump according to any one of claims 1 to 6 characterized in that it comprises by mass 0.1 to 4% of sugar syrup, molasses, caramel, refinery syrup, or a mixture thereof.

8. A method for obtaining a sugar cube of cubic or parallelepiped shape with an irregular surface, said method comprising a) a mixture of a first powdered sugar composition with an average particle size distribution of 400 to 800 µm and a second powdered sugar composition with an average particle size distribution between 1000 and 2000 µm b) the humidification of the resulting mixture, preferably by adding an aqueous composition, c) the compression of the resulting mixture d) drying of the compressed mass obtained e) crushing or cutting the compressed mass into parallelepiped pieces with a diagonal of 1.8 to 2.8 cm.

9. Method according to claim 8 characterized in that the compression of the mixture is carried out preferably at a pressure between 20 and 60 Kg / cm*.

10. Sugar lumps obtained by implementing the process according to either of claims 8 and 9.