Method for producing shaped foodstuffs

Abstract

The invention relates to a method for producing coated shaped foodstuffs, preferably confectionery goods, comprising the following steps: I) introducing foodstuff base mass in a mouldable state into at least one mould provided with a release agent; II) solidifying or gelling the foodstuff base mass in the mould; III) demoulding the moulded foodstuffs, wherein shaped foodstuffs are obtained; IV) at least partially coating the surface of the demoulded foodstuffs with a coating agent comprising the following components (A), (B) and (C) - (A): 1 wt.% to 15 wt.%, relative to the total weight of the coating agent, of at least one starch - (B): 1 wt.% to 30 wt.%., relative to the total weight of the coating agent, of at least one film-forming agent that is not a starch, - (C): 50 wt.% to 98 wt.%, relative to the total weight of the coating agent, of dispersant or solvent.

Description

[0001] Process for producing molded food products

[0002] The invention relates to a method for producing molded foodstuffs, preferably confectionery, which are at least partially coated. The invention further relates to foodstuffs produced by the method, the use of a coating agent for coating molded foodstuffs, and a coating agent particularly suitable for the method.

[0003] Forming food base is an important step in food processing, allowing the production of a wide variety of products with different shapes and textures. The forming step is carried out using molds. There are two main types of molds: permanent molds and lost molds. Permanent molds are molds that survive at least one, usually numerous, forming cycles, e.g., for series production. Lost molds, on the other hand, are destroyed after the food base is introduced. Lost molds can be created from a moldable raw material (e.g., starch mixed with a binder) based on a model.

[0004] For rubber products such as gummy bears, the molding is traditionally carried out using lost molds in the so-called starch molding process. The lost mold is made from starch powder mixed with a binder (molding starch), which is then formed into a shape by inserting a model. The model represents the positive of the rubber product to be manufactured. The rubber mass is filled into the mold as a food base. The molding starch serves both to shape the rubber mass and to stabilize it during cooling and curing. After curing, the molded rubber products are removed from the molds (demolition while retaining the molded rubber products), whereby the molds are destroyed (lost mold) and the excess molding starch is removed. The molding starch is usually processed after use so that it can be fed back into the process. The following steps are usually carried out during processing: cleaning, conditioning (e.g.Drying, shredding), refilling, and continuous quality control of the formed starch. The starch forming process is advantageous for manufacturers who prioritize cost-effectiveness, produce high volumes, have few concerns about cross-contamination, and rarely change products.

[0005] WO9854978 A1 describes a process for producing gelatin-containing confectionery articles in a starch molding process.

[0006] Starch-free molding processes are also known and gaining importance. There is a trend for the dietary supplement industry to adopt pharmaceutical standards, as pharmaceutical companies are increasingly using less conventional carriers (e.g., confectionery) for their active ingredient delivery (e.g., vitamin-infused gummy bears).

[0007] In starch-free forming processes, the forming of the food base is usually carried out using permanent molds. For the aforementioned products, starch-free forming is usually carried out because it offers several advantages over starch forming. The economic and technical barriers to entry into starch-free forming processes are much lower than for starch forming. For example, throughput speeds are lower, equipment costs are generally lower, and the technical knowledge required to manufacture products on a starch-free line is lower than on a starch line. In addition, the number of people typically required to operate the system is also lower. By eliminating the

[0008] The starch forming process also eliminates the need for starch management, which is advantageous since starch management requires personnel expertise and space in production and incurs costs.

[0009] DE69010820 T2 describes a starch-free process for producing a molding by depositing a molten or flowable mass of product components in a porous, non-starch, hydrophilic polymeric mold, gelling or hardening the flowable mass with absorption of moisture or another solvent into the porous polymer by wicking, and recovering the molding.

[0010] Although starch-free molding processes solve some key problems, they are not without their own challenges. Starch-free molding processes typically use molds made of coated or uncoated metal, plastics, or silicones. While these materials initially exhibit some release properties, these properties are typically insufficient or short-lived, resulting in the need for an oil-based and / or wax-based release agent to release the product from the molds for further processing.

[0011] However, the release agents currently used in practice (mostly vegetable oils, mixtures of waxes or fats and waxes with vegetable oils) often leave an oily residue on the surface of the food in the quantities required for sufficient release and further processing, which can cause problems for scales and processing equipment, leaves residues in the packaging and is unsightly for consumers.

[0012] Due to the sometimes unsightly nature of the final products caused by the release agents used, it is common practice to perform certain post-treatment steps, particularly oil removal, sugar sanding, and dry coating with starch or other materials (citrus fiber). These processes can lead to some improvement in processability and appearance, but they do have disadvantages. The disadvantage of sugar sanding is that additional sugar is applied to the product. The disadvantage of dry coating is that it introduces dust into the production process. The disadvantage of oil removal is that it is technically complex. Therefore, there is still a need for improved post-treatment agents.

[0013] WO2018187314 (A1) describes a coating composition for improving the properties of substrates. The coating composition contains a pectin and a non-glycerol sugar alcohol. The composition may also contain a film former, such as hydroxypropylcellulose (HPC), hydroxypropylmethylcellulose (HPMC), or a combination thereof.

[0014] EP 1 496 752 B1 describes a coated confectionery tablet product comprising a compressed tablet core, a first coating layer surrounding the tablet and containing a fat, a second coating layer surrounding the first coating layer and containing a hard shell of one or more sugars and polyols, and a third coating layer surrounding the second coating layer and containing a film containing film-forming agents. The film-forming agent may contain microcrystalline cellulose. Compared to cellulose ethers, microcrystalline cellulose has the disadvantage of being less soluble or insoluble in water, alcohols, and most organic solvents, which limits its application.

[0015] EP 2 025 245 A1 describes a sugar-free, coated confectionery product comprising a product core and a product coating, wherein the product coating comprises 1 to 50 weight percent rice starch, 25 to 95 weight percent of at least one sugar alcohol, and 1 to 70 weight percent (each based on the dry weight of the product coating) of at least one coating additive. Cellulose or gum arabic can be used as the coating additive. Compared to cellulose ethers, cellulose has the disadvantage of being less soluble or insoluble in water, alcohols, and most organic solvents, which limits its application.

[0016] US 2023 / 082291 A1 describes a starch-free process for producing a rubber composition. The technical background is the starch molding process. For this starch-based process, it is explained that the starch can be removed from the outer surfaces of the rubber composition and coated with, for example, carnauba wax.

[0017] US 11 490 634 B2 describes a process for producing gelatin-based gum confectionery comprising the steps:

[0018] Providing a liquid confectionery composition comprising gelatin, filler and water.

[0019] Pouring the liquid composition into a mold.

[0020] Curing the composition in the mold to obtain gummy candies.

[0021] Removing the gummy candies from the mold. The gummy candies can then be coated with sugar crystals. The disadvantage of coating with a sugar coating, however, is that the surface of the candy is necessarily given a sweet taste, and the sugar crystals are grainy, resulting in a rough surface texture. This is not desirable for all applications.

[0022] The invention is based on the object of providing a process that avoids the disadvantages associated with starch forming and conventional permanent forming processes, and that allows for the simple production of formed foods with an attractive surface and easy packaging. In particular, the formed foods should be easily separable from one another while still avoiding an oily surface.

[0023] This object is achieved by a process for producing coated molded foods, preferably coated molded confectionery, comprising the following steps:

[0024] I) introducing food base mass in a mouldable state into at least one mould provided with a release agent;

[0025] II) solidification or gelling of the food base in the mould to form moulded foodstuffs;

[0026] III) demoulding of the moulded food;

[0027] IV) at least partially coating the surface of the molded food with a coating agent comprising the following components (A), (B) and (C)

[0028] (A): 1 wt.% to 15 wt.%, preferably from 1 wt.% to 10 wt.%, in particular from 1 wt.% to 8 wt.%, based on the total weight of the coating composition, of at least one starch, preferably selected from a natural starch, a physically modified starch and mixtures thereof;

[0029] (B): 0.05 wt.% to 30 wt.%, preferably from 0.05 wt.% to 25 wt.%, more preferably from 1 wt.% to 20 wt.%, even more preferably from 1 wt.% to 15 wt.%, in particular from 3 wt.% to 12 wt.%, based on the total weight of the coating composition, of at least one film former which is not a starch,

[0030] (C): 50 wt.% to 98 wt.%, preferably from 60 wt.% to 98 wt.%, in particular from 60 wt.% to 80 wt.%, based on the total weight of the coating agent, dispersant or solvent.

[0031] The process according to the invention preferably produces coated molded foods, in particular coated molded confectionery.

[0032] Steps I) to IV) are carried out sequentially. The process may also include additional steps.

[0033] According to the invention, it has been found that the inventive method eliminates the disadvantages associated with starch forming and the permanent molding process and allows for the simple production of molded foods. The molded foods have an attractive surface and are easy to package. The foods produced using the inventive method are easily separable from one another, yet do not have an oily surface.

[0034] In step 1, the food base mass is introduced into the moldable

[0035] In this state, the food base is formed into at least one mold provided with a release agent. The term food base refers to solidifiable or gelatinizable masses that can be used for the production of food products. A preferred food base is selected from the group consisting of gelatin mass, starch mass, pectin mass, agar-agar mass, and mixtures thereof. The food base preferably contains sugar, glucose syrup, sugar alcohols, colorings, and / or flavorings.

[0036] Preferably, the food base is solidifiable or gelatinizable at room temperature (20°C). More preferably, the food base is solidifiable or gelatinizable at room temperature (20°C) in less than 5 days, preferably in less than 3 days. More preferably, the dry matter content of the food base is 50% to 90% by weight, even more preferably 60% to 80% by weight.

[0037] For the purposes of the invention, the term "mold" is to be understood in its conventional sense. A mold is a sufficiently rigid tool with which the food base, as a moldable raw material, can be formed into a desired geometry. The mold can thus be used to transfer the desired physical structure or shape to the food mass. The mold is, at least in part, the negative of the outer shape for the molded food product to be produced. It can have various shapes and sizes, depending on the desired end product.

[0038] The process according to the invention is preferably a starch-free molding process. Therefore, the molding of the food base is preferably not carried out in a lost-form mold made of molding starch. Molding starch is starch that has been conditioned, for example, with binders added, so that it has sufficient dimensional stability to be used in the starch molding process. According to the invention, the mold is therefore preferably not made of starch.

[0039] The mold is also preferably a permanent mold, i.e., a mold that can withstand at least one, preferably at least two, and especially at least five molding operations. However, the mold can also be a lost mold, i.e., a mold that is used for only one molding operation, provided it is not a starch. Lost molds are destroyed during or after demolding.

[0040] Particularly preferred molds contain coated or uncoated metal, plastics, especially silicones. In particular, the preferred molds consist of the aforementioned materials.

[0041] According to the invention, the mold is provided with a release agent. In one embodiment, the release agent comprises at least one oil, preferably at least one vegetable oil and / or at least one wax, optionally mixed with at least one fat.

[0042] Oils are organic liquids that do not mix with water. Oils have a higher viscosity than water. They can be of plant, animal, or mineral origin. Oils are generally liquid at room temperature (20°C). Oils of plant origin are preferred. Other preferred oils are MCT (medium-chain triglycerides) oil, sunflower oil, rapeseed oil, safflower oil, soybean oil, and / or coconut oil.

[0043] Waxes are substances that are malleable at 20 °C, solid to brittle, have a coarse to fine crystalline structure, are translucent to opaque in color but not glassy, ​​and melt above 40 °C without decomposition. Waxes are generally slightly liquid (slightly viscous) slightly above their melting point, have a temperature-dependent consistency, and can be polished under light pressure. Preferred waxes are carnauba wax, beeswax, candelilla wax, and / or microcrystalline wax.

[0044] The release agent preferably comprises MCT (medium-chain triglycerides) oil, sunflower oil, rapeseed oil, safflower oil, soybean oil, coconut oil, carnauba wax, beeswax, candelilla wax and / or microcrystalline wax.

[0045] The release agent may also contain a fat, preferably selected from palm fat, rapeseed fat and / or coconut fat.

[0046] In step II, the food base solidifies or gels in the mold to form molded foods. Preferably, the solidification or gelation occurs at temperatures below 25°C. More preferably, the solidification or gelation occurs within less than 5 days, for example, within 1 to 5 days, preferably within less than 3 days, for example, within 1 to 3 days.

[0047] In step III, the molded food is removed from the mold. This produces molded food. Molded food is therefore

[0048] Foods that can be obtained by forming a food base in a mold and subsequent solidification or gelation followed by demolding. Demolding involves the removal of the product from the mold. Demolding can be performed manually and / or mechanically.

[0049] In step 1, the surface of the shaped food is at least partially coated with a coating agent comprising the following components (A), (B) and (C)

[0050] (A): 1 wt% to 15 wt%, preferably from 1 wt% to 10

[0051] % by weight, in particular from 1% by weight to 8% by weight, based on the

[0052] Total weight of the coating agent, at least one starch, preferably selected from a natural starch, a physically modified starch and mixtures thereof;

[0053] (B): 0.05 wt.% to 30 wt.%, preferably from 0.05 wt.% to 25 wt.%, more preferably from 1 wt.% to 20 wt.%, even more preferably from 1 wt.% to 15 wt.%, in particular from 3 wt.% to 12 wt.%, based on the total weight of the coating composition, of at least one film former which is not a starch,

[0054] (C): 50 wt.% to 98 wt.%, preferably from 60 wt.% to 98 wt.%, in particular from 60 wt.% to 80 wt.%, based on the total weight of the coating agent, dispersant or solvent.

[0055] In a preferred embodiment, the coating is carried out in a coating drum or by spraying, wherein the coating agent is applied in the form of drops.

[0056] The coating is carried out in such a way that the surface of the molded food is at least partially coated. Preferably, at least 60%, more preferably at least 80%, and even more preferably at least 90% of the surface of the molded food is coated. Particularly preferably, the entire surface of the molded food is coated.

[0057] Strength (A)

[0058] According to the invention, the coating agent comprises at least one starch as component (A). The starch is preferably selected from a natural starch, a physically modified starch, and mixtures thereof. Practical tests have shown that natural starch and / or physically modified starch can absorb moisture from the molded food particularly well. This can improve the drying of the food. Natural starch is particularly preferred. Another advantage of using natural starch is that it is abundantly available and, as a bio-based polymeric material, is sustainable and biodegradable. Tapioca starch is particularly preferred.

[0059] Natural starch, also known as native starch, is an organic, macromolecular polysaccharide that belongs to the carbohydrate family. Its basic chemical formula is (C6H10Os)n. Natural starch differs from modified starch and is produced by plants, such as grains. A starch molecule consists of many sugar molecules (glucose) linked together. Natural starch usually contains 20-30% amylose and 70-80% amylopectin by weight.

[0060] The starch (component A) can also be modified starch. Modified starch is a type of starch that has been altered by physical, enzymatic, or chemical processes. The grain structure and other essential properties are retained after modification. The use of modified starches is advantageous for the production of certain food products because they can exhibit particularly good heat stability, acid stability, shear stability, and / or excellent freezing and thawing behavior.

[0061] Preferred modified starch is selected from acid-treated starch, alkali-modified starch, oxidized starch, starch acetate, hydroxypropyl starch, starch sodium octenylsuccinate, octenylsuccinic anhydride, enzyme-modified starch, physically modified starch, and mixtures thereof. Preferred modified starch is selected from alkali-modified starch, oxidized starch, starch acetate, hydroxypropyl starch, starch sodium octenylsuccinate, octenylsuccinic anhydride, enzyme-modified starch, physically modified starch, and mixtures thereof.

[0062] Physically modified starch is particularly preferred. Physically modified starches are starch products obtained from natural starch through physical processes such as heat treatment. These starches are characterized by particularly good heat stability, acid stability, shear stability, and / or improved freezing and thawing behavior. Physically modified starch is modified solely through physical processes such as heat treatment and not additionally through enzymatic or chemical processes.

[0063] Acid-treated starch is produced by reacting starch with acids such as hydrochloric acid, phosphoric acid, or sulfuric acid. Alkali-modified starch is produced by reacting starch with alkalis such as caustic soda or caustic potash. Oxidized starch is produced by oxidizing starch, for example, with sodium hypochlorite. Starch acetate can be produced by reacting starch with acetic anhydride or esterifying it with acetic acid. Hydroxypropyl starch can be produced by reacting starch with propylene oxide. Starch sodium octenylsuccinate can be produced by reacting starch with octenylsuccinic anhydride. Enzymatically modified starch is a type of starch that has been modified through the use of enzymes. These enzymes, such as α-amylase, β-amylase, and debranching enzymes, can optimize the chemical structure of the starch.Enzymatic modification can help improve the properties of starch to make it more suitable for specific applications. For example, enzymatic modification can help increase the solubility of the starch, change its texture, or improve its thickening properties.

[0064] The starch (component A) can also be a mixture of natural and modified starch.

[0065] In one embodiment, the starch (component A) is selected from natural starch, modified starch, in particular physically modified starch and mixtures thereof.

[0066] In a preferred embodiment of the invention, the proportion of starch selected from a natural starch, a physically modified starch and mixtures thereof, based on the total weight of the coating agent, is from 1 wt.% to 15 wt.%, preferably from 1 wt.% to 10 wt.%, in particular from 1 wt.% to 8 wt.%, in each case based on the total weight of the coating agent.

[0067] In a further preferred embodiment of the invention, the proportion of natural starch based on the total weight of the coating agent is from 1 wt.% to 15 wt.%, preferably from 1 wt.% to 10 wt.%, in particular from 1 wt.% to 8 wt.%, in each case based on the total weight of the coating agent.

[0068] Film former (B)

[0069] According to the invention, the coating composition comprises at least one film-forming agent as component (B) that is not a starch. Film-forming agents are substances that can ensure the formation of a coherent film in a coating composition. The use of film-forming agents is advantageous because they improve the quality, shelf life, and appearance of the food. Since the film-forming agent according to the invention is not a starch, it can be distinguished from component (A).

[0070] Preferred film formers are selected from the group consisting of proteins, preferably vegetable proteins, in particular zein, waxes, preferably beeswax and carnauba wax, resins, preferably shellac, polysaccharides, preferably gum arabic, pectins, cellulose ethers and mixtures thereof.

[0071] In a preferred embodiment, the film former is selected from cellulose ethers.

[0072] Preferred cellulose ethers are ethylcellulose, methylcellulose, methylethylcellulose, hydroxypropylcellulose, hydroxypropylmethylcellulose, carboxymethylcellulose (CMC), cellulose acetate, and mixtures thereof. In a particularly preferred embodiment, the film former is selected from ethylcellulose, methylcellulose, methylethylcellulose, hydroxypropylcellulose (HPC), hydroxypropylmethylcellulose (HPMC), carboxymethylcellulose (CMC), cellulose acetate, and mixtures thereof.

[0073] Beeswax and carnauba wax have the advantage of adding shine to foods and acting as a moisture barrier. Resins can give confectionery such as chocolate dragees and candies a glossy coating and provide protection against moisture. Polysaccharides have the advantage of giving foods a glossy surface and controlling moisture absorption. The advantage of using cellulose ethers is that they form a particularly effective protective layer on the surface of foods, thus protecting them from drying out and external influences.Particularly preferred film formers are selected from the group consisting of proteins, preferably zein, resins, preferably shellac, polysaccharides, preferably gum arabic, cellulose ethers, in particular ethylcellulose, methylcellulose, methylethylcellulose, hydroxypropylcellulose, hydroxypropylmethylcellulose, carboxymethylcellulose (CMC) and mixtures thereof.

[0074] Even more preferred film formers are selected from the group consisting of polysaccharides, preferably gum arabic, cellulose ethers, especially ethylcellulose, methylcellulose, methylethylcellulose, hydroxypropylcellulose, hydroxypropylmethylcellulose, carboxymethylcellulose (CMC), and mixtures thereof. Cellulose ethers are particularly preferred.

[0075] Even more preferred film formers are cellulose ethers selected from the group consisting of ethylcellulose, methylcellulose, methylethylcellulose, hydroxypropylcellulose, hydroxypropylmethylcellulose, carboxymethylcellulose (CMC), and mixtures thereof. The advantage of using cellulose ethers is that they can form a particularly effective protective layer on the surface of food, protecting it from drying out and external influences.

[0076] Particularly preferred film formers are mixtures containing at least two, preferably at least three, cellulose ethers, preferably selected from the group consisting of ethylcellulose, methylcellulose, methylethylcellulose, hydroxypropylcellulose, hydroxypropylmethylcellulose, and carboxymethylcellulose (CMC). As explained above, cellulose ethers are particularly preferred film formers. Cellulose ethers can be prepared by methylation (methylcellulose), ethylation, hydroxypropylation, or acetylation (cellulose acetate). Preferred cellulose ethers are selected from ethylcellulose, methylcellulose, methylethylcellulose, hydroxypropylcellulose, hydroxypropylmethylcellulose, carboxymethylcellulose (CMC), cellulose acetate, and mixtures thereof.

[0077] Particularly preferred film formers are cellulose ethers selected from ethylcellulose, methylcellulose, methylethylcellulose, hydroxypropylcellulose, hydroxypropylmethylcellulose, carboxymethylcellulose (CMC), and mixtures thereof. Cellulose ethers have the advantage of making coatings particularly resistant and are vegan.

[0078] In a particularly preferred embodiment, the film former contains at least two, in particular at least three, different cellulose ethers. The cellulose derivatives differ structurally from one another. The advantage of using at least two different cellulose derivatives is that they can form a particularly effective protective layer on the surface of the food, protecting it from drying out and external influences.

[0079] The film former particularly preferably contains hydroxypropyl cellulose (HPC) and hydroxypropylmethylcellulose. In a preferred embodiment, the coating agent contains hydroxypropyl cellulose (HPC) in a proportion of 1 wt.% to 10 wt.% and hydroxypropylmethylcellulose in a proportion of 0.1 wt.% to 10 wt.%, preferably 0.5 wt.% to 5 wt.%, in each case based on the total weight of the coating agent. In a further preferred embodiment, the coating agent contains at least three different cellulose ethers, in particular hydroxypropyl cellulose (HPC), hydroxypropylmethylcellulose and ethylcellulose as film formers. In a preferred embodiment, the coating agent contains hydroxypropyl cellulose (HPC) in a proportion of 1 wt.% to 10 wt.%, hydroxypropylmethylcellulose in a proportion of 0.1 wt.% to 10 wt.% and ethylcellulose in a proportion of 1 wt.% to 15 wt.% , each based on the total weight of the coating agent.

[0080] In a preferred embodiment of the invention, the proportion of film former, based on the total weight of the coating composition, is from 0.05 wt.% to 25 wt.%, preferably from 1 wt.% to 20 wt.%, more preferably from 1 wt.% to 15 wt.%, in particular from 3 wt.% to 12 wt.%, in each case based on the total weight of the coating composition.

[0081] In a further preferred embodiment of the invention, the proportion of film former selected from the group consisting of proteins, preferably vegetable proteins, in particular zein, waxes, preferably beeswax and carnauba wax, resins, preferably shellac, polysaccharides, preferably gum arabic, pectins and cellulose ethers, in particular ethylcellulose, methylcellulose, methylethylcellulose, hydroxypropylcellulose, hydroxypropylmethylcellulose, carboxymethylcellulose (CMC) and mixtures thereof, based on the total weight of the coating agent, is from 0.05 wt.% to 25 wt.%, preferably from 1 wt.% to 20 wt.%, even more preferably from 1 wt.% to 15 wt.%, in particular from 3 wt.% to 12 wt.%, in each case based on the total weight of the coating agent.

[0082] In a further preferred embodiment of the invention, the proportion of film former selected from the group consisting of polysaccharides, preferably gum arabic, cellulose ethers, in particular ethylcellulose, methylcellulose, methylethylcellulose, hydroxypropylcellulose, hydroxypropylmethylcellulose, carboxymethylcellulose (CMC) and mixtures thereof, based on the total weight of the coating agent, is from 0.05 wt.% to 25 wt.%, preferably from 1 wt.% to 20 wt.%, even more preferably from 1 wt.% to 15 wt.%, in particular from 3 wt.% to 12 wt.%, in each case based on the total weight of the coating agent.

[0083] In a further preferred embodiment of the invention, the proportion of film former selected from the group consisting of polysaccharides, preferably gum arabic, cellulose ethers, in particular ethylcellulose, methylcellulose, methylethylcellulose, hydroxypropylcellulose, hydroxypropylmethylcellulose, carboxymethylcellulose (CMC) and mixtures thereof, based on the total weight of the coating agent, is from 0.05 wt.% to 25 wt.%, preferably from 1 wt.% to 20 wt.%, more preferably from 1 wt.% to 15 wt.%, in particular from 3 wt.% to 12 wt.%, in each case based on the total weight of the coating agent.

[0084] In a further preferred embodiment of the invention, the proportion of film former selected from cellulose ethers, in particular ethylcellulose, methylcellulose, methylethylcellulose, hydroxypropylcellulose, hydroxypropylmethylcellulose, carboxymethylcellulose (CMC) and mixtures thereof, based on the total weight of the coating agent, is from 0.05 wt.% to 25 wt.%, preferably from 1 wt.% to 20 wt.%, even more preferably from 1 wt.% to 15 wt.%, in particular from 3 wt.% to 12 wt.%, in each case based on the total weight of the coating agent.

[0085] In a further preferred embodiment of the invention, the proportion of film former selected from the group consisting of ethylcellulose, methylcellulose, methylethylcellulose, hydroxypropylcellulose, hydroxypropylmethylcellulose, carboxymethylcellulose (CMC) and mixtures thereof is from 0.05 wt.% to 25 wt.%, preferably from 1 wt.% to 20 wt.%, even more preferably from 1 wt.% to 15 wt.%, in particular from 3 wt.% to 12 wt.%, in each case based on the total weight of the coating agent.

[0086] The film former, in particular the cellulose ethers, preferably has a viscosity of 150 cps to 800 cps. The viscosity is measured as a solution in water (10 wt.%, 25°C).

[0087] According to the invention, the coating composition contains 50 wt.% to 98 wt.%, preferably 60 wt.% to 98 wt.%, in particular 60 wt.% to 80 wt.%, based on the total weight of the coating composition, of dispersant or solvent. Advantages compared to a powdered coating composition include better applicability and more uniform distribution. Preferred dispersants or solvents are water and / or alcohol, such as ethanol, isopropanol, and combinations thereof. Alcohol, especially ethanol, is particularly preferred.

[0088] Other components of the coating agent (component (D)

[0089] The coating agent may also contain other components (component (D)).

[0090] Thus, in one embodiment, the coating composition contains at least one oil and / or at least one emulsifier, and optionally antioxidants, emulsifiers, acidulants, preservatives, colors, and / or flavors as component (D). The proportion of component (D), if present, is preferably 0.01 wt.% to 6 wt.%, particularly preferably 0.01 wt.% to 5 wt.%, in each case based on the total weight of the coating composition.

[0091] The oil is preferably selected from sunflower oil, rapeseed oil, olive oil, and / or MCT oil. Further preferably, the coating agent, if present, contains the oil in an amount of 1 wt.% to 5 wt.%, based on the total weight of the coating agent. The oil can act as a plasticizer. Plasticizers are substances that make the resulting coating softer, more flexible, more supple, and / or more elastic.

[0092] Emulsifiers are additives that can blend and stabilize immiscible liquids into a finely dispersed mixture, known as an emulsion. The emulsifier is preferably a water-active emulsifier. More preferably, the emulsifier molecule contains a water-soluble substructure (e.g., polyol) and a fat-soluble substructure (e.g., fatty alcohol and / or fatty acid).

[0093] Preferred emulsifiers are selected from mono- and diglycerides of fatty acids, polyglycerides of fatty acids, lecithins, and mixtures thereof. Further preferably, the coating composition contains the emulsifier, if present, in an amount of 1 wt.% to 5 wt.%, based on the total weight of the coating composition.

[0094] The coating agent may also contain additives such as antioxidants, emulsifiers, acidifiers, preservatives, colors and / or flavors as component (D).

[0095] If present, the composition according to the invention contains additives selected from antioxidants, emulsifiers, acidulants, preservatives, colors and / or flavors in an amount of 0.01 wt.% to 6 wt.%, particularly preferably 0.01 wt.% to 5 wt.%, in each case based on the total weight of the coating agent.

[0096] In one embodiment, the coating agent is suitable for coating food. In one embodiment, the coating agent is preferably formulated such that it is itself a food, according to the definition in US FDA 21 CFR 170.3(m), as of August 1, 2023. Likewise, in one embodiment, the coating agent is preferably formulated such that it is a food, according to the definition in Regulation (EC) No. 178 / 2002, Article 2.

[0097] Further preferably, all components of the coating agent are approved and / or could be approved by the FDA on August 1, 2023.

[0098] In one embodiment of the invention, the coating agent consists of components (A), (B) (C) and optionally (D).

[0099] Preferred molded foods are molded confectionery. In one embodiment, the molded foods do not include baked goods such as muffins.

[0100] Confectionery is a product characterized by its predominantly sweet taste. However, confectionery can also contain sour or other flavor components. If present, a sour flavor component is usually achieved through a subsequent coating. The essential and flavor-giving ingredient is sugar and / or sugar substitutes. In addition to sucrose (table sugar), other types of sugar such as glucose syrup, invert sugar, dextrose, or maltose can also be used. Instead of or in addition to sugar, so-called sugar substitutes such as isomalt, mannitol, sorbitol, or xylitol and / or sweeteners such as acesulfame, aspartame, or saccharin can also be used. Confectionery can also contain active ingredients such as vitamins, CBD, minerals, and other pharmacological and nutritional supplements.

[0101] Preferred molded confectionery products are selected from jelly and gum products, especially fruit gums, gumdrops, licorice, and mixtures thereof. In a preferred embodiment, the confectionery products contain active ingredients, especially vitamins, melatonin, CBD, and / or minerals.

[0102] A further subject matter of the invention comprises a coated molded foodstuff, preferably a confectionery, which has been produced using the method according to the invention. The invention further comprises a molded foodstuff, preferably a confectionery, the surface of which has preferably been at least partially coated with a coating agent as described above and below, and which is characterized in that it comprises, at least on parts of its surface, at least one starch, preferably selected from a natural starch, a physically modified starch, and mixtures thereof, as well as at least one film former which is not a starch, and wherein the film former is selected from the group consisting of cellulose ethers, in particular ethylcellulose, methylcellulose, methylethylcellulose, hydroxypropylcellulose, hydroxypropylmethylcellulose, carboxymethylcellulose (CMC), and mixtures thereof.The shaped food preferably has at least 60 area percent, for example from 60 area percent to 100 area percent, more preferably at least 70 area percent, for example from 50 area percent to 100 area percent, even more preferably at least 80 area percent, for example from 80 area percent to 100 area percent, in particular at least 90 area percent, for example from 90 area percent to 100 area percent, of at least one starch, preferably selected from a natural starch, a physically modified starch and mixtures thereof, and at least one film former which is not a starch, and wherein the film former is selected from the group consisting of cellulose ethers, in particular ethylcellulose, methylcellulose, methylethylcellulose, hydroxypropylcellulose, hydroxypropylmethylcellulose, carboxymethylcellulose (CMC) and mixtures thereof.

[0103] Most preferably, the entire surface of the molded foodstuff comprises at least one starch, preferably selected from a natural starch, a physically modified starch and mixtures thereof, and at least one film former which is not a starch, and wherein the film former is selected from the group consisting of cellulose ethers, in particular ethylcellulose, methylcellulose, methylethylcellulose, hydroxypropylcellulose, hydroxypropylmethylcellulose, carboxymethylcellulose (CMC) and mixtures thereof.

[0104] Preferred embodiments of the molded food, in particular with regard to the coating agent, include the embodiments described above and below mutatis mutandis.

[0105] A further subject matter of the invention comprises a coating agent for coating molded foodstuffs, which is particularly suitable for the method according to the invention.

[0106] The coating agent for coating molded foodstuffs comprises the following components (A), (B) and (C) (A): 1 wt.% to 15 wt.%, preferably from 1 wt.% to 10 wt.%, in particular 1 wt.% to 8 wt.%, in each case based on the total weight of the coating agent, of at least one starch, preferably selected from a natural starch, a physically modified starch and mixtures thereof

[0107] (B): 0.05 wt.% to 30 wt.%, preferably from 0.05 wt.% to 25 wt.%, more preferably from 1 wt.% to 20 wt.%, even more preferably from 1 wt.% to 15 wt.%, in particular from 3 wt.% to 12 wt.%, in each case based on the total weight of the coating agent, of at least one film former selected from the group consisting of proteins, in particular zein, resins, in particular shellac, polysaccharides, in particular gum arabic, cellulose ethers, in particular ethylcellulose, methylcellulose, methylethylcellulose, hydroxypropylcellulose, hydroxypropylmethylcellulose, carboxymethylcellulose (CMC) and mixtures thereof;

[0108] (C): 50 wt.% to 98 wt.%, preferably from 60 wt.% to 98 wt.%, in particular from 60 wt.% to 80 wt.%, in each case based on the total weight of the coating agent, dispersant or solvent, wherein the dispersant or solvent is preferably water and / or alcohol.

[0109] Preferred embodiments of the coating agent according to the invention comprise the embodiments described above and below, in particular the embodiments described for the coating agent used in the process according to the invention, mutatis mutandis.

[0110] For example, in a preferred embodiment of the coating agent according to the invention, the film former is selected from the group consisting of cellulose ethers, in particular ethylcellulose, methylcellulose, methylethylcellulose, hydroxypropylcellulose, hydroxypropylmethylcellulose, carboxymethylcellulose (CMC) and mixtures thereof.

[0111] In a particularly preferred embodiment of the coating agent according to the invention, the film former contains at least two, in particular at least three, different cellulose ethers, in particular hydroxypropylcellulose (HPC) and hydroxypropylmethylcellulose and optionally ethylcellulose.

[0112] Natural starch is particularly preferred. The advantage of using natural starch is that it absorbs moisture from the molded food particularly well. This can improve the drying process.

[0113] Another object of the invention comprises the use of a coating agent comprising the following components (A), (B) and (C)

[0114] (A): 1 wt.% to 15 wt.%, preferably from 1 wt.% to 10 wt.%, in particular from 1 wt.% to 8 wt.%, based on the total weight of the coating agent, of at least one starch, preferably selected from a natural starch, a physically modified starch and mixtures thereof

[0115] (B): 0.05 wt.% to 30 wt.%, preferably from 0.05 wt.% to 25 wt.%, more preferably from 1 wt.% to 20 wt.%, even more preferably from 1 wt.% to 15 wt.%, in particular from 3 wt.% to 12 wt.%, based on the total weight of the coating composition, of at least one film former selected from the group consisting of proteins, in particular zein, resins, in particular shellac, polysaccharides, in particular gum arabic, cellulose ethers, in particular ethylcellulose, methylcellulose, methylethylcellulose, hydroxypropylcellulose, hydroxypropylmethylcellulose, carboxymethylcellulose (CMC) and mixtures thereof;

[0116] (C): 50 wt.% to 98 wt.%, preferably from 60 wt.% to 98 wt.%, in particular from 60 wt.% to 80 wt.%, based on the total weight of the coating agent, dispersant or solvent, wherein the dispersant or solvent is preferably water and / or alcohol, for the coating of molded foodstuffs, in particular confectionery.

[0117] Preferred embodiments of the use according to the invention comprise the embodiments described above and below, in particular the embodiments described for the coating agent used in the process according to the invention and described separately, mutatis mutandis.

[0118] For example, in a preferred embodiment, the film former is selected from the group consisting of cellulose ethers, in particular ethylcellulose, methylcellulose, methylethylcellulose, hydroxypropylcellulose, hydroxypropylmethylcellulose, carboxymethylcellulose (CMC) and mixtures thereof.

[0119] In a particularly preferred embodiment, the film former contains at least two, in particular at least three, different cellulose ethers, in particular hydroxypropylcellulose (HPMC) and hydroxypropylmethylcellulose and optionally ethylcellulose.

[0120] Natural starch is particularly preferred. The advantage of using natural starch is that it absorbs moisture from the molded food particularly well. This can improve the drying process.

[0121] The invention is explained in more detail below using several non-limiting examples.

[0122] Example 1

[0123] A flowable food base, namely a gelatin mass (75% dry matter) mixed with sugar, glucose syrup, flavorings, and coloring, is poured into a commercially available food-grade silicone mold for the production of gummy bears. The silicone mold has sunflower oil applied to its surface as a release agent. The gelatin mass is stored for 3 days at 20°C, during which time it hardens and dries out.

[0124] The hardened gelatin mass, which has taken the form of gummy bears, is then manually shaped and a coating agent with the following composition is dripped onto its surface:

[0125] A): 10 wt.%, based on the total weight of the

[0126] Coating agent, tapioca starch

[0127] (B1 ): 7% by weight, based on the total weight of hydroxypropyl cellulose

[0128] (B2): 5% by weight, based on the total weight of hydroxypropylmethylcellulose

[0129] (C1 ): 65 wt.%, based on the total weight of the coating agent ethanol

[0130] (C2): 13 wt.%, based on the total weight of the coating agent and water. The finished product is assessed visually, both immediately after production and after a storage test in a heat cabinet at 30°C. The gummy bears are stored in a standard zip-lock bag for heat treatment. It can be observed that the surface of the gummy bears has a matte appearance both immediately after production and after storage for 1, 2, 3, and 4 weeks. The gummy bears are easy to package and separate.

[0131] Example 2

[0132] The production and assessment is carried out analogously to Example 1.

[0133] The coating agent has the following composition:

[0134] (A): 10 wt.%, based on the total weight of the coating agent, tapioca starch

[0135] (B1 ): 3 wt.%, based on the total weight of hydroxypropylcellulose

[0136] (B2): 1 wt.%, based on the total weight of hydroxypropylmethylcellulose

[0137] (B3): 5% by weight, based on the total weight of ethylcellulose (C1): 68% by weight, based on the total weight of the coating agent ethanol

[0138] (C2): 13 wt.%, based on the total weight of the coating agent water

[0139] It can be observed that the surface of the gummy bears has a matte appearance both immediately after production and after storage for 1, 2, 3, or 4 weeks. The gummy bears are easy to package and separate. Compared to Example 1, the gummy bears were found to have an even more matte surface.

[0140] Example 3

[0141] Further coated molded foods are produced and evaluated analogously to the method described in Example 1.

[0142] - Unlike Example 1, a fast-setting gelatin mass is used. The setting time is therefore only 3 hours at 20°C.

[0143] - In contrast to example 1, no gummy bears are formed but cuboids with the dimensions

[0144] 1.6cm x 1.6cm x 1 cm. The silicone mold has various release agents on its surface (see tables below).

[0145] - The finished products are assessed visually and haptically, both immediately after production and, generally, after a storage test at 20°C after three weeks, during which the rubber products are stored in a plastic container. The rubber products are stored at 20°C for 24 hours before being packaged in the plastic containers.

[0146] - The oiling of the products is carried out by hand on a laboratory scale for all tests.

[0147] The composition of the coating agents used and the evaluation of the coated products obtained are listed in the tables below (quantities in wt%):

[0148]

[0149]

Claims

Patent claims 1 . A process for producing coated molded foods, preferably coated molded confectionery, comprising the following steps: I) introducing food base mass in a mouldable state into at least one mould provided with a release agent; II) solidification or gelling of the food base in the mould to form moulded foodstuffs; III) demoulding of the moulded food; IV) at least partially coating the surface of the molded food with a coating agent comprising the following components (A), (B) and (C) (A): 1 wt.% to 15 wt.%, based on the total weight of the coating agent, of at least one starch, (B): 0.05 wt.% to 30 wt.%, based on the total weight of the coating agent, of at least one film former which is not a starch, (C): 50 wt.% to 98 wt.%, based on the total weight of the coating agent, dispersant or solvent.

2. Process according to claim 1, characterized in that the process is a starch-free forming process.

3. Process according to claim 1 or 2, characterized in that the starch (A) is selected from a natural starch, a physically modified starch and mixtures thereof.

4. Method according to one or more of the preceding claims, characterized in that the mold is a permanent mold.

5. Method according to one or more of the preceding claims, characterized in that the release agent comprises at least one oil, preferably at least one vegetable oil and / or at least one wax, optionally in a mixture with at least one fat.

6. The method according to one or more of the preceding claims, characterized in that the film former is selected from the group consisting of proteins, preferably vegetable proteins, in particular zein, waxes, preferably beeswax and carnauba wax, resins, preferably shellac, polysaccharides, preferably gum arabic, pectins and cellulose ethers, in particular ethylcellulose, methylcellulose, methylethylcellulose, hydroxypropylcellulose, hydroxypropylmethylcellulose, carboxymethylcellulose (CMC) and mixtures thereof.

7. Process according to one or more of the preceding claims, characterized in that the film former is selected from the group consisting of cellulose ethers, in particular ethylcellulose, methylcellulose, methylethylcellulose, hydroxypropylcellulose, hydroxypropylmethylcellulose, carboxymethylcellulose (CMC) and mixtures thereof.

8. Process according to one or more of the preceding claims, characterized in that the film former contains at least two different cellulose ethers, in particular hydroxypropyl cellulose (HPMC) and hydroxypropylmethylcellulose.

9. Method according to one or more of the preceding claims, characterized in that the coating agent is formulated is that it is itself a food, according to the definition in the US FDA 21 CFR 170.3(m), as of August 1, 2023.

10. Method according to one or more of the preceding claims, characterized in that the shaped foodstuffs are shaped confectionery products selected from jelly and gum products, in particular fruit gums, gumdrops, liquorice and mixtures thereof.

11. Coated molded food, preferably molded confectionery, preferably produced by a process according to one or more of claims 1 to 10, wherein the molded food comprises at least one starch and at least one film former which is not a starch on at least parts of its surface, and wherein the film former is selected from the group consisting of cellulose ethers, in particular ethylcellulose, methylcellulose, methylethylcellulose, hydroxypropylcellulose, hydroxypropylmethylcellulose, carboxymethylcellulose (CMC) and mixtures thereof.

12. Coating agent for coating molded foodstuffs comprising the following components (A), (B) and (C) (A): 1 wt.% to 15 wt.%, based on the total weight of the coating agent, at least one thickness; (B): 0.05 wt% to 30 wt%, based on the total weight of the Coating agent, at least one film former selected from the group consisting of proteins, in particular zein, resins, in particular shellac, polysaccharides, in particular gum arabic, cellulose ethers, in particular ethylcellulose, Methylcellulose, methylethylcellulose, hydroxypropylcellulose, hydroxypropylmethylcellulose, carboxymethylcellulose (CMC) and mixtures thereof; (C): 50 wt.% to 98 wt.%, based on the total weight of the coating agent, dispersant or solvent, wherein the dispersant or solvent is preferably water and / or alcohol.

13. Coating agent according to claim 12, characterized in that the film former is as defined in one or more of claims 6 to 8.

14. Coating agent according to claim 12 or 13, characterized in that the coating agent is formulated so that it is a food, according to the definition in the US FDA 21 CFR 170.3(m), as of August 1, 2023 15. Use of a coating agent according to one or more of claims 12 to 14 for coating molded foodstuffs, in particular confectionery.

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