CH619117A5 - Process for the manufacture of stable coating syrups - Google Patents

Abstract

By mixing, in an aqueous medium, sugar, in an amount of not more than 50% by weight, and a gum which is inactive towards calcium, in an amount of 0.4 to 1.6% by weight, coating syrups stable in contact with the coated medium are obtained. By way of coated media, milk jelly-type products can be used.

Description

The present invention relates to the manufacture of topping syrups stable in contact with the coated medium, said medium being essentially chosen from custards, mousses, curd cheeses, yogurts and, in general, gelled milks. The term topping should be taken in a generic sense, it goes without saying that the invention also relates to syrups intended to be incorporated inside such a milk-based product or else to constitute an intermediate layer thereof. or a container bottom layer. For the sake of convenience, however, the expression topping syrup will be used, it being understood that it may also be a coating syrup, a covering syrup, a syrup for fill, layered syrup or syrup to garnish the bottom of a container. These topping syrups are remarkable in that, unlike traditional topping syrups, they are stabilized, that is to say that in contact with the lapped medium, their viscosity remains almost stable over time.

We know that the topping syrups are these compositions, generally of flavoring nature, which are used to cover the surface of a food material such as a dessert, in particular a dessert which may or may not be demoulded, so as to improve its presentation or give it specific taste or flavor qualities.

These syrups, which traditionally have a sugar content of the order of 80% by weight, are stable in the isolated state. On contact with the coated product, however, they have the major drawback of having their viscosity decrease rapidly over time, to the point of becoming as fluid as water after a few days already, even at 10 ° C. In addition, said syrups at 80% often tend to diffuse their color in the medium which they coat, which makes the finished product less appetizing after storage.

According to the invention, topping syrups stable in contact with the coated medium are produced by a process characterized in that an aqueous medium is mixed containing, by weight, at most 50% of sugar, and an inert gum with respect to screw calcium, at a rate of 0.4 to 1.6% by weight, then homogenize the mixture obtained by heating it to a temperature of at least 80 ° C.

Advantageously, the mixture is heated to a temperature not lower than 90 ° C. so as to obtain an at least pasteurized syrup.

The syrups thus produced initially contain at most

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50% by weight of sugar and 0.4 to 1.6% by weight of a gum which is inactive with respect to calcium; they are remarkable in that, in contact with the coated medium, they keep an almost stable viscosity over time and that they do not significantly diffuse their coloration in said coated medium.

The purpose of using the adverb initially is to indicate that the sugar and gum composition of the stabilized topping syrup is given relative to the topping syrup as prepared, before bringing said syrup into contact with the medium to be coated. Indeed, as is well known for conventional topping syrups, the topping syrups according to the invention dilute very substantially over time by absorption of water from the coated medium.

Care must be taken not to confuse the coating syrups in general and the coating syrups produced according to the invention in particular, with the compositions with gelling properties also used in the preparation of desserts. In fact, the gelation of topping syrups is considered to be a defect which leads to finished products that are not very attractive or difficult to remove from the mold.

Systematic tests have shown that the nature of the sugar which goes into the composition of the topping syrup produced according to the invention is not critical. In the same way as for traditional topping syrups, the choice of sugar will rather be dictated by the concern to obtain a syrup with favorable organoleptic properties and a sufficient sweet taste. Mono and disaccharides are therefore advantageously used, such as, for example, glucose, invert sugar (glucose + fructose), sucrose, maltose and lactose or media rich in such saccharides, for example sugar. caramelized, caramel, honey or, it has been found, commercial products such as caramelism (serum powder or caramelized lactose), rofose (essentially glucose), sorbex (essentially sorbose), puritose (mainly glucose and maltose), fructoline (mainly sucrose and invert sugar) and maltodextrins rich in maltose and glucose.

The amount of sugar, below 50% by weight initially, is also not critical either, the gum allowing it alone to achieve the desired viscosity.

For reasons of taste and density difference between the coating syrup and the medium to be coated, it is advantageous to adopt compositions having initially 25 to 45% of sugar, preferably around 40 to 40%. However, it is also possible to use compositions containing less sugar, for example only 10%, if in particular the medium to be coated is not very dense (aerated medium for example); if desired then, the desired sweet taste can be adjusted using a sweetening agent (saccharin, cyclamates, etc.). 45 By gum which is inactive with respect to calcium, is meant a gum which is not capable of reacting with the calcium contained in the milk-based product intended to be coated, and which plays the double role of agent thickener and stabilizing agent. Meet this definition of gums such as, for example, so carob seed gum, guar seed gum, tragacanth, arabic gum, as well as karaya (or Indian tragacanth) and damar gums, although that these are more difficult to use because of their poorer solubility. Damar gum also gives an unpleasant taste for a western palate.

Agar-agar, which is an algae extract, is an example of a product which does not fall under the preceding definition, because it causes the gelation of the syrup while, precisely, the coating syrups must not gel.

60 It thus appears that the term gum must be considered according to the usual terminology and in its restricted sense, that is to say to designate, on the one hand, plant exudates, on the other hand, flours prepared from certain well-known vegetable seeds (carob, guar, psyllium seeds, etc.).

65 The table which follows presents in schematic form the results obtained after 14 days of storage at 20 ° C. by the use of gum at a rate of 0.6%, in caramel topping syrups at 40% in contact with blanks.

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619,117

Coating syrup containing Stabilizing effect on contact with the coated medium

Carob seed gum yes

Guar seed gum yes

Tragacanth gum yes

Karaya gum yes

Danar gum yes

Gum arabic yes Agar-agar (gelation)

As already mentioned above, the amount of sugar present in the topping syrup has no major effect on the viscosity of said syrup, which is essentially determined by the amount of gum present. It is noted that the weight quantities initially comprised between 0.4 and 1.6% depending on the gum used, preferably 0.6 to 0.9% for carob and guar seed gums and from 0.75 to 1, 6% for gum arabic, allow the manufacture of syrups with correct viscosities, that is to say viscosities comparable to the viscosities at the start of conventional syrups, usually of the order of 2500 to 9000 centi-poises, to 20 ° C, measured with a Brookfield viscometer.

An advantageous variant of a topping syrup obtained according to the invention is a caramel syrup based on sucrose and carob seed flour. Another advantageous variant is a non-caramelized syrup, for example a syrup flavored with fruit, honey, chocolate, rum, based on sucrose, fructose or invert sugar (glucose + fructose) and guar flour which, a- t it has been found, gives very comparable results, whatever the pH of the syrup and regardless of whether the syrup contains alcohol or not.

In the examples which follow, the percentages are expressed in weight values.

Example 1

A solution of 7 kg of crystal sugar (sucrose) and 1.4 kg of carob seed flour (sold under the brand Carix by the house Iranex, Marseille, France) is prepared in 100 kg of water, with vigorous stirring. at 50 ° C, then the solution obtained is pasteurized at 90 ° C. It is then poured into 88.3 kg of commercial caramel syrup (burnt sucrose) containing 80% sugar. After dispersion, the desired caramel syrup is obtained, the composition of which in main ingredients, the pH and the viscosity are as follows: Sucrose 39.5%

Carob seed flour 0.7%

Water 59.8%

PH 3.2

Viscosity 5200 cPo at 20 ° C

To this syrup can be added, in countries where food legislation allows, 0.3 ° / oo of sorbic acid as a preservative.

We pour this syrup on the walls and bottom of a series of molds, then we fill the molds, using a hot preparation (70 ° C) of custard, and finally we put everything in the refrigerator at 4 ° C until gelation of the blank.

At regular intervals of 1,3,7,14 and 21 d, a few molds are removed and the blanks are demolded, the viscosity of the coating syrup and the appearance of the syrup / blank interface when cut are noted.

It is then observed that the viscosity of the syrup has practically not changed over time (stabilized around 5100 at 20 ° C.). The interface is clear and clean, the color having not diffused by more than 1 mm after 1 day, 3 mm after 3 days, 9 mm after 7 days and more.

Comparative examples a) A classic caramel syrup with 80% sugar is prepared, as described above (approximately double the amount of sugar), without the addition of carob seed flour.

When the blanks coated with this syrup are removed from the mold, it can be seen that the syrup has become very liquid after 3 days already and that, apart from capillary phenomena, it no longer adheres to the blank. It is also noted on cutting, that the interface first evolves as for the stabilized syrup above (9 mm after 7 days), but continues its evolution to reach for example a color diffusion of 20 mm after 12 days.

b) A caramel syrup with 39.5% sugar is prepared as described above, but without the addition of carob seed flour.

When removing blanks coated with this syrup, it is found that it no longer has any viscosity; on cutting, there is a color diffusion of 11 mm after 1 day already, of 12.5 mm after 3 days, 14 mm after 7 days and 21 mm after 12 days.

A caramel syrup with 39.5% sugar is prepared as described above by substituting agar-agar for the carob seed flour. When removing blanks coated with this syrup, it is found that said syrup is completely gelled.

d) A caramel syrup with 39.5% sugar is prepared as described above by substituting a low methoxylated pectin (“low methoxy pectin”) for the carob seed flour.

When removing blanks coated with this syrup, it is found that said syrup is completely liquefied.

e) A caramel syrup with 39.5% sugar is prepared as described above by replacing the carob seed flour with alginates, carrageenans or mixtures of these two products.

When removing blanks coated with this syrup, it is found that it is fully gelled.

Example 2:

A 39.5% syrup is prepared as described in Example 1, but the blank is coated after molding by pouring it onto the free face of the blank and allowing it to infiltrate between the edges of the blank and the walls. of the mold. It is observed on demolding that blanks are obtained which are coated at all points comparable to those of Example 1.

Comparative example

On the other hand, blanks coated as described above using 39.5% syrups that do not contain carob seed flour, have a pitiful appearance as to the viscosity of the syrup and especially when cut (diffusion of 29 mm color after 2 days already).

Example 3

In a Kustner cooker, saccharose is melted until smoke is produced (216 ° C); the sugar then boils for a few seconds. The temperature is then maintained at 216 ° C. for 90 s. After cooling to 80 ° C, water is poured over the cooked sugar, carefully and with careful stirring, so as to obtain a syrup with a dry matter content of 60%, which is maintained at 80 ° C .

A mixture comprising 1 part by weight of carob seed flour per 5 parts by weight of sucrose is then added, then, after cooling, water so as to obtain a caramel syrup with 40% dry matter. This syrup has the following characteristics:

Sucrose 40%

Carob seed flour 0.7%

Water 59.3%

PH 3.2

Viscosity 5200 cPo at 20 ° C

This syrup is then used for coating as described in example 1 to obtain coated blanks similar to those described in this example 1.

Example 4

A mixture is prepared comprising 1 part by weight of guar seed flour (sold under the brand Meyprogat 90 by the

5

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25

30

35

40

45

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619117

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Meyhall, Kreuzlingen, Switzerland) for 5 parts of sucrose, then pour this mixture into cold water and heat to 75 ° C, stirring. The remainder of the sucrose is then added to obtain a syrup having a dry matter content of 40%, then the solution is pasteurized at 90 ° C. for 10 s. Cool to 50 ° C, then add 0.15% orange flavor (yendu under the brand Saftorangen-aroma 79397 by the house. Gi ^ audan, Geneva, Switzerland) and 0.3% orange color ( orange yellow, S, N ° 15895 in the "Color Index") as well as 0.9% of a 50% malicidal aid solution. The syrup obtained is as follows:

Sucrose

Guar seed flour

Water

PH

Viscosity

40%

0.75%

58.4%

2.5

5000cPo20 ° C

This syrup is poured over the walls and bottom of a series of molds which are filled at 80 ° C using a hot preparation of chocolate flan. The whole is placed in the refrigerator at 4 ° C. until the flan gelates. 0

It can be seen, on demolding at regular intervals, that the coating syrup remains viscous and, when cut, a clear separation between the syrup and the blank.

Similar results are obtained by using Guarix brand guar seed flour sold by Iranex (Marseille, France).

Example 5

The preparation of Example 4 is repeated, replacing most of the sucrose with invert sugar (glucose + fructose) and changing the formula to obtain a syrup having the following composition:

Sucrose

Guar seed flour Invert sugar PH water

Viscosity

2%

0.75%

45.2%

51.22%

2.4

5400 cPo at 17 ° C

Sucrose

Guar seed flour

Water

PH

Viscosity

36.7%

0.75%

53.5%

6.9

5000 cPo at 20 ° C

This syrup is used to prepare blanks coated with rum as described in Example 1. The syrup which covers these blanks has the expected properties.

Example 7

The procedure is as described in Example 4 up to and including pasteurization and the formula is then completed by adding cocoa powder (6%), alcoholic vanilla (0.3%) and salt (0.3 %). The following syrup is obtained:

Sucrose 33.5%

Guar seed flour 0.7%

5 Water 59.2%

PH 6.7

Viscosity 5100 cPo at 20 ° C

Blanks are then prepared as described in Example 1, which is coated with this syrup.

On demolding at regular intervals, it can be seen that the viscosity of the syrup has not varied significantly and that when cut, the color diffusion at the interface does not exceed 1 mm, even after 14 days. The interface is therefore remarkably clean.

Comparative examples a) A syrup of the same kind as above is prepared, but with 80% sugar (sucrose + glucose) and without the addition of guar seed flour. When releasing blanks coated with this

20 syrup, it is clear that, if the interface is clear as above (also 1 mm after 14 days), the syrup is however completely liquefied.

b) Blanks are coated before molding (variant 1) or after molding (variant 2) using the 33.5% sucrose syrup described

25 at the beginning of the example, but not containing guar seed flour. Upon demolding, it is found that, whatever the variant, the syrup is liquefied; moreover, the color has abundantly diffused (30 mm after 7 days for variant 1 and 15 mm after 7 days for variant 2).

Example 8

A honey syrup having the following composition is prepared, as described in Example 4, part of the sucrose being replaced by honey

The blanks are then prepared as described in Example 4 and it is found, on demolding at regular intervals, that the coated blanks obtained compare to those of Example 4, with a slightly less sweet taste than these; the syrup appears to be slightly more viscous.

Example 6:

The procedure is as described in Example 4, replacing the orange dye with a yellow dye (tartrazine No. 5) and a red dye (carmine cochineal red 170, No. 1239 in the "Color Index"); the aroma of orange is replaced by rum (91 per 1001). The following syrup is obtained:

40

Honey

Sucrose

Guar seed flour

Water

PH

Viscosity

34.5%

14.4%

0.8%

58.8%

4

5200 cPo at 20 ° C

This syrup is then used to coat the blanks and we see that in contact with the blank and over time, it retains its viscosity intact. The color diffusion at the syrup / blank interface is very reduced.

Example 9

As described in Example 1, blanks coated with a caramel syrup containing 39.5% of sucrose obtained by substituting so for the carob seed flour with a sprayed tragacanth are prepared (reference IRX / 10259 d 'Iranex, Marseille, France) at 0.8%. This syrup has a viscosity of 7500 cPo at 20 ° C, viscosity which it keeps in contact with the blanks even after 21 days of storage.

55 Example 10

4.5 g of a 40% sucrose caramel syrup and 0.9% carob seed flour prepared according to the technique described in Example 1 are poured into transparent plastic cups. goblets, first with 94.8 g of a 60% vanilla cream with 35% dry matter, previously pasteurized at 130 ° C, then with 18 g of a whipped cream with 28% fat content, previously pasteurized at 110 ° C.

A non-moldable dessert is thus obtained, the transparency of which shows that the syrup / vanilla cream separation remains clear, even after 21 days.

R

Claims (7)

619,117 1. A method of manufacturing topping syrups stable in contact with the coated medium, characterized in that an aqueous medium is mixed containing, by weight, 50% at most of sugar, and an inert gum with respect to calcium , at a rate of 0.4 to 1.6% by weight, then the mixture obtained is homogenized by heating it to a temperature of at least 80 ° C. 2. Method according to claim 1, characterized in that the inert gum with respect to calcium is chosen from the group comprising carob bean gum, guar seed gum and tragacanth gum. 3. Method according to claim 1, characterized in that the gum inert with respect to calcium is gum arabic. 4. Method according to claim I, characterized in that the sugar is a monosaccharide or a disaccharide. 5. Method according to claim 1, characterized in that sugar is mixed in an amount of 25 to 45% by weight and a gum in an amount of 0.6 to 0.9% by weight. 6. Method according to claim 1, characterized in that sugar is mixed in an amount of 25 to 45% by weight and a gum in an amount of 0.75 to 1.6% by weight. 7. stable topping syrups obtained by the process according to claim 1.