Food product in form of dragees based on whole peppercorns and method for producing it

Abstract

FIELD: food industry.SUBSTANCE: food product in the form of a tablet containing a core and a shell, while the core is made of whole peas of pepper, and the shell is formed from a dry multicomponent mixture of spices and spices bound by a film–forming composition of an aqueous solution based on gum arabic and maltodextrin, with the following component ratio, in wt.%: gum arabic - 12-25; maltodextrin with dextrose the equivalent is from 10 to 13 – 5-20; water – the rest is up to 100, the total mass fraction of gum arabic and maltodextrin is 20-40 wt.%. The method of obtaining a food product in the form of dragees includes the following stages: loading 1 kg of whole peas of pepper into a crushing machine, carrying out 10 cycles of crushing, each of which includes applying to the core 20 g of a film-forming composition of an aqueous solution consisting of components in the following ratios, wt.%: gum arabic 15-22; maltodextrin with a dextrose equivalent of 10 up to 13 – 8-15; water – the rest is up to 100, followed by applying 50 g of a dry multicomponent mixture of spices and spices to the moistened core and intermediate drying, the final drying of the resulting product.EFFECT: invention makes it possible to increase the mechanical strength of the casing, improve adhesion to the core, and prevent peeling by applying a binding solution and a dry multi‑component mixture of spices and seasonings in 10 cycles.4 cl, 1 dwg, 3 ex

Description

[0001] Technical field

[0002] The invention relates to the food industry, in particular to the production of spices, seasonings and food ingredients, as well as to technologies for pan-coating food products using aqueous film-forming systems.

[0003] The invention can be used in the production of dry spicy ingredients for catering and food production, including the HoReCa segments and retail packaged products.

[0004] State of the art

[0005] The prior art includes food panning technologies, primarily used in the confectionery industry, in which cores are coated with shells using sugar syrups, fat compositions, or film-forming substances such as gum arabic. For example, patent RU2176885C1 (2001) describes a composition for sugar-free pancakes using gum arabic. Patent EP2666368B1 (2013) describes a method for producing pancakes (chewing gum) by applying a shell from an aqueous solution of gum arabic and maltodextrin; it also indicates the use of gum arabic solutions (30-40% dry matter) for stable shell fixation. The same application notes that pure maltodextrin without gum arabic forms "brittle crystals" and does not produce a durable shell. Similarly, patent GB2115672 (1983) indicates that for a durable sugar-free coating, adhesives (gum arabic, etc.) are required in the range of ~5-30%.These and other patents confirm that aqueous solutions of polysaccharides (gum arabic) are usually used as a film-forming agent in dragee coating.

[0006] Methods of applying dry spices and seasonings to food products by dusting or mixing are also known, but such methods do not ensure stable fixation of powdered components on the surface of whole grains or spices without the use of fatty carriers or sugars.

[0007] Open literature and patents note that simply dusting or dry mixing spices on the surface of peppercorns results in poor adhesion. For example, technology reviews indicate that without a liquid binder (sugar, fat, or polysaccharide), the coating quickly crumbles. Specific patents on the "dry" application of spices without binders are few, but related descriptions exist. Methods for encapsulating active substances using polysaccharides are also known; for example, patent EP0797925B1 describes the encapsulation of particles in a protein-polysaccharide matrix. However, this method relates to microencapsulation, not the formation of a multilayer coating on a whole peppercorn using a pelleting method, and does not solve the problem of fixing powdered spices to the surface of whole peppercorns. Experiments (see Armstrong et al., Int J Food Sci Nutr., 2014) have shown that without hydrocolloid adhesives (gum arabic, xanthan, etc.) Simply dusting with water or oil provides significantly poorer adhesion of seasonings—most of the powder falls off. Therefore, all practical technologies use oil / sugar or polysaccharide adhesives to reliably adhere powdered seasonings.

[0008] Patents RU2176885C1, EP2666368B1 (coating with gum arabic / maltodextrin), GB2115672 (binder 5-30% - see citation in EP2666368) and the article by Armstrong et al. (2014) on adhesion of seasonings confirm that adhesive solutions (gum arabic, etc.) are used in the described area, and simple dry dusting of spices without such binders in practice usually does not lead to stable fixation.

[0009] Thus, the disadvantages of known solutions include: poor adhesion of dry spices to the surface of whole spices; the use of sugar or fats, which alter the flavor profile of the product; shedding of the shell during transportation and packaging; uneven coating and instability of shell thickness; limited reproducibility of the technological process.

[0010] Prior to the filing of this application, there were no prior art solutions for forming a dry, mechanically stable spice coating on the surface of whole peppercorns using an aqueous binder and cyclic panning, while simultaneously maintaining the organoleptic properties of the core and coating.

[0011] Disclosure of invention

[0012] The objective of the invention is to develop a food product in the form of a dragee with a core of whole peppercorns and a dry shell of spices and seasonings, as well as a method for producing it that ensures the formation of a shell of a given mass, uniform distribution of spices, strong fixation of the shell without the use of sugar and fats, and stability of the process during repeated cyclic application.

[0013] The technical results of the invention are:

[0014] obtaining a food product in the form of a dragee with a core of whole peppercorns and a dry spicy shell;

[0015] increasing the mechanical strength of the shell and its adhesion to the core;

[0016] Preventing powder components from falling out;

[0017] ensuring a stable flavor profile;

[0018] Improving the convenience of dosing and using the product.

[0019] The specified technical result is achieved by the fact that in a food product in the form of a dragee containing a core and a shell, whole peas of black, white and / or red pepper are used as the core, and the shell is formed from a dry multi-component mixture of spices and seasonings, bound by a film-forming composition on a water basis containing gum arabic and maltodextrin.

[0020] The technical result is also achieved by a method for obtaining the said product, which includes multiple cyclic application of a binder solution and a dry multi-component mixture of spices and herbs in a coating machine with intermediate drying.

[0021] Implementation of the invention

[0022] The authors of the present invention have developed a food product in the form of a dragee, containing a core and a shell, characterized in that the core is made from whole peppercorns, and the shell is formed from a dry multi-component mixture of spices and seasonings, bound by a film-forming composition of an aqueous solution based on gum arabic and maltodextrin.

[0023] The cores in this product are whole peppercorns: black (Piper nigrum), white, and / or red (pink). The cores are pre-cleaned and calibrated to ensure a uniform coating.

[0024] The mixture may include, for example, paprika, garlic, coriander, ginger, and other ingredients depending on the desired flavor profile. The specific selection of spices is determined by the target flavor profile of the final product (e.g., for meat dishes, poultry, fish, vegetables, marinades) and does not affect the stated technical result, which is achieved through the composition of the binder solution and the coating process.

[0025] The binder solution is prepared by dissolving gum arabic and maltodextrin with a dextrose equivalent (DE) of 10 to 13 in water. The choice of low DE maltodextrin is due to its ability to increase the glass transition temperature (Tg) of the film, reducing the stickiness of the finished product and preventing its caking during storage.

[0026] The following possible ranges of components of the binder solution, wt.%, have been established experimentally and analytically:

[0027] Gum arabic - 12-25;

[0028] Maltodextrin (DE 10 to 13) - 5-20;

[0029] Water - the rest up to 100,

[0030] while the total mass fraction of dry substances (gum arabic and maltodextrin) is 20-40 wt%.

[0031] In a preferred embodiment of the invention, the solution contains, by weight: gum arabic 15-22; maltodextrin 8-15; water 63-77. The most preferred composition is, by weight: gum arabic 18, maltodextrin 12, water 70 (dry matter 30%).

[0032] The specified ranges ensure an optimal balance between solution sprayability (viscosity no more than 100 cP at 25°C for a 30% solution) and its film-forming ability. A dry matter content of less than 20% results in a watery solution and insufficient powder adhesion. A dry matter content greater than 40% causes a sharp increase in viscosity, deterioration in atomization, and the risk of core agglomeration.

[0033] The method for obtaining the product is as follows.

[0034] Prepared whole peppercorns are loaded into a drum-type coating machine. The drum is started to rotate. An aqueous binder solution, preheated to 35-40°C to reduce viscosity, is applied using a sprayer. After the moisture is evenly distributed over the surface of the peppercorns, a dry multi-component spice and herb mixture is added. The mixture may include, for example, paprika, garlic, coriander, ginger, and other ingredients depending on the desired flavor profile.

[0035] The mixture is spread over the surface of the moistened cores, followed by intermediate drying with warm air (e.g., at 40-50°C for 5 minutes) until a matte surface appears. This cycle (moistening → powdering → drying) is repeated multiple times.

[0036] The key parameter of the method is the dosage of components per cycle. To achieve the target shell weight (approximately 50% of the kernel weight) and maintain process stability, it has been established that 20 g of binder solution and 50 g of dry spice mixture should be applied per 1 kg of kernel per cycle. The number of cycles is at least 10. This allows for a total application of approximately 500 g of spices per 1 kg of the original kernel.

[0037] After all cycles are completed, the product undergoes a final drying process for 10-20 minutes to remove residual moisture and stabilize the shell. The finished product is cooled and sent for packaging.

[0038] Brief description of drawings

[0039] Figure 1 is a part of the present specification and is included to further illustrate certain aspects of the present invention. The subject matter of the present invention can be better understood by reference to this figure in conjunction with the detailed description of specific aspects presented herein.

[0040] Fig. 1 shows the diagram of "shell strength / shedding" depending on the percentage content of gum arabic in the film-forming composition.

[0041] The following are specific examples illustrating the claimed invention.

[0042] Example 1.

[0043] 1,000 g of whole black and white peppercorns are loaded into a coating machine. With the drum rotating and the solution temperature at 37°C, 20 g of a binding solution (70% water, 18% gum arabic, maltodextrin with a dextrose equivalent DE = 12 - 12%) are applied. After the moisture is distributed, 50 g of a spice mixture (e.g., paprika, garlic, onion) is added. The mixture is rolled for 2-3 minutes and dried with warm air (45°C) for 5 minutes. The cycle is repeated 10 times. The total weight of the applied spices is 500 g. After completing the cycles, a final drying for 15 minutes and cooling are carried out. The weight of the finished product is approximately 1560 g. Visual inspection shows a uniform coating with no bare areas. When shaking the finished product, no shedding of the shell is observed. The surface of the finished pills is matte and non-stick. The estimated dry binder residue in the shell is 60 g.

[0044] Example 2. Comparative (exceeding the lower limit of the stated interval)

[0045] The process is carried out according to the same technological scheme as in Example 1, but a binder solution of a different composition is used, which is outside the stated limits, wt.%: water - 90, gum arabic - 10, maltodextrin - 0 (total dry matter 10%).

[0046] With the same dosing regimen (a total of 200 g of solution per 1 kg of core), the dry residue of the binder is only 20 g.

[0047] When adding 50g of spice mixture per cycle, insufficient powder adhesion is observed: a significant portion of the spices does not adhere to the surface of the grains and falls off, forming dust at the bottom of the coating machine. The drying time required to achieve the "matte" stage between cycles increases, and the surface of the grains remains wet longer, increasing the risk of them sticking together.

[0048] Thus, when going beyond the lower limit of the stated intervals, the technical result is not achieved: the shell is formed unevenly, with high powder losses, and the process becomes unstable.

[0049] Example 3. Obtaining dragees with a binder solution composition at a high concentration of gum arabic and maltodextrin

[0050] The process is carried out according to the same scheme as in Example 1. A binder solution is used that is close to the upper limit of the stated range for dry matter, wt.%: water - 60, gum arabic - 24, maltodextrin (DE 10) - 16 (total dry matter 40%). The solution is heated to 45°C to ensure sprayability.

[0051] After 10 dosing cycles (20 g of solution and 50 g of spices per cycle), uniform shell formation was observed. Preheating the solution prevents the formation of "wet spots" and core sticking. After final drying, dragees with a durable, matte shell were obtained. Powder shedding was minimal and did not exceed process losses. This example confirms that, despite the increased viscosity, the formulation remains effective and the technical results are still achieved at high concentrations of gum arabic and maltodextrin.

[0052] The claimed invention is new, since the totality of its essential features is not known from the prior art, and, accordingly, meets the patentability condition of “novelty”.

[0053] The information provided in the description allows a specialist to implement the invention using the specified means and methods, and the described advantages of the invention are manifested objectively and do not clearly follow from the prior art.

[0054] As will be understood by those skilled in the art, the present invention embraces all possible modifications and variations without departing from its scope and spirit. Specific embodiments of the invention described in the description are provided for illustrative purposes only, and it is intended that the invention be limited only by the appended claims together with all equivalents.

Claims

1. A food product in the form of a dragee, containing a core and a shell, characterized in that the core is made from whole peppercorns, and the shell is formed from a dry multi-component mixture of spices and seasonings, bound by a film-forming composition of an aqueous solution based on gum arabic and maltodextrin, in the following ratio of components, wt.%: gum arabic – 12-25; maltodextrin with a dextrose equivalent of 10 to 13 – 5-20; water - the rest up to 100, provided that the total mass fraction of gum arabic and maltodextrin is 20-40 wt%.

2. A food product according to claim 1, characterized in that the film-forming composition of the aqueous solution contains components in the following ratios, by weight: gum arabic 15-22; maltodextrin with a dextrose equivalent from 10 to 13 - 8-15; water - the rest up to 100.

3. A method for producing a food product in the form of a dragee according to any of paragraphs 1, 2, characterized in that it includes the following stages: loading 1 kg of whole peppercorns into a coating machine, carrying out 10 coating cycles, each of which includes applying 20 g of a film-forming composition of an aqueous solution to the core, consisting of components in the following ratios, wt.%: gum arabic 15-22; maltodextrin with a dextrose equivalent from 10 to 13 - 8-15; water - the rest up to 100, with subsequent application of 50 g of a dry multi-component mixture of spices and seasonings to the moistened core and intermediate drying, final drying of the resulting product.

4. The method according to paragraph 3, characterized in that the film-forming composition of the aqueous solution is applied at a temperature of 35 to 40°C.

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