DD296834A5 - METHOD FOR PRODUCING SUGAR-FREE CRUST PRALINES - Google Patents

Abstract

The invention relates to a process for the production of sugar-free crust pralines, which is applicable in the sweets industry. The process of the present invention is characterized in that polyols, water or a water-alcohol mixture, gelling and crystallization-enhancing thickeners are mixed together, the ratio of polyol to water being 2.5: 1 to * preferably 2: 1. Gemaesz another feature of the invention are 42-71 * polyol, 28-48 * water or water-alcohol mixture, 10-1 * gelling and thickening agents and used as a polyol sorbitol, mannitol, xylitol, maltitol, lactitol and / or isomalt {sugar-free crust praline; polyol; Water; Water-alcohol mixture; gelling agent; crystallization-enhancing thickeners; of sorbitol; mannitol; xylitol; Malit; lactitol; isomalt}

Description

Field of application of the invention

The present invention relates to a process for the production of sugarless crust pralines that can be used in the confectionery industry.

Characteristic of the known state of the art

Crusty pralines are composed according to the prior art of sucrose, water or water-alcohol mixtures with or without the addition of flavorings and stimulant acid. In a typical recipe, 2500g water, 7500g sucrose and 2000g 60% alcohol by volume are mixed. This mixture is cooked at a cooking temperature of 111 to 114 ⁰ C, resulting in a dry matter content of 82 to 86%. After boiling (concentrating) sugar and water, the alcohol is immediately mixed into the hot sugar solution in alcoholic crusty products. Special mixing systems prevent alcohol losses. With the addition of 60% by volume alcohol, the dry matter content drops to 86 to 72% depending on the degree of cooking and the amount of addition. Also, the maximum solubility of the sucrose is lowered from 67% at 20 ° C in pure aqueous solution to about 57%, when it is dissolved in an aqueous-alcoholic solution with 10 wt .-% alcohol. So there is enough sucrose left for crusting.

The so-called acid crusty material is typically composed of 7 500 g of sucrose, 2 SOO g of water, 10 g of fruit flavor and 100 g of pleasure acid (citric acid mono hydrogen 1: 1 dissolved) together. In contrast to the alcoholic crust praline the degree of boiling is set to 108 to 109 ° C, resulting in 78 to 79% dry matter content. The flavor and the pleasure acid are added to the sugar solution only after the solution has cooled to 65 ° C. This low temperature is necessary to avoid too much inversion of the sucrose and thus too weak crusting. The solutions thus prepared are poured into form powder by means of so-called mogul systems. The temperature of the starch is at 35 to 55 ° C for crusty alcoholic products. For sour crusts the temperature is below 30 ° C. The residual moisture of the molded powder is 5-7% for both casting solutions. The maturing time is 24 hours, turning after 2 hours. After maturing, the products are powdered and covered with chocolate.

In recent years, there has been an increasing desire to provide a safer alternative suitable for them, because of the risks to dental health and to diabetics, of replacing sucrose by tooth-preserving and diabetic sugar substitutes. With crusted ware, however, the problem arose that it had hitherto not been possible to produce a mechanically sufficiently stable crust with sugar substitutes, which is not destroyed during powdering and coating.

Object of the invention

The aim of the invention is to expand the possible consumer group by the use of sugar substitutes and to ensure an equal quality compared to the known chocolates, which are mainly used for crusting sucrose.

Explanation of the essence of the invention The invention has for its object to provide a method for the production of sugar-free crust pralines to Verfugung

which guarantees a mechanically stable crust after the cooking process.

Oiese object is achieved in that polyols, water or a water-alcohol mixture, gelling and

crystallization-delaying thickeners are mixed.

In principle, when mixing crust chocolates with polyols, different mixing ratios must be observed than with

sucrose-containing mixtures.

When making crust pralines with sucrose, one usually has a sugar to water ratio of 3: 1. This Ratio is sufficient to completely dissolve the sucrose during cooking. When replacing the sucrose against polyols must

you can choose a ratio of two parts of polyol to one part of water. This is necessary because of the different solubilities and boiling points compared to sucrose. To the following table are the determined

Boiling points corresponding dry matter contents of solutions of sucrose, sorbitol, lactitol and the invention

typically compared to xylitol used as a polyol. However, it should be stressed at this point that in addition to the above

Polyols also other polyols for the purposes of the invention come into consideration, for. Mannitol, maltitol and isomalt. In addition, can

the mixture contain food acids and / or flavors.

table

temperature sucrose sorbitol lactitol xylitol Cooking grade "C TS% TS% TS% TS% 106 74.1 63.3 _ 60.2 107 - - 73.9 - 108 - 70.0 - 65.5 109 78.8 _ - - 110 74.4 80.0 70.5 111 - - - - 112 - 78.0 82.0 74.6 113 85.2 - - - 114 - 80.5 85.1 77.9 115 - - - - 116 _ 82.4 86.2 80.5

From the present table it can be seen that the dry matter content of solutions of polyols is different at certain boiling temperatures than in sucrose. It will be further appreciated that higher degrees of cooking are necessary to achieve the same dry solids contents with polyols as with sucrose. To z. B. with xylitol to achieve a dry matter content of 70.5%, a degree of cooking of 110 ° C is necessary. A sucrose solution at this degree of boiling has a dry matter content of 78.6%. Polyols also have other saturation concentrations in aqueous solution, as the following table shows:

Solubility of sucrose and polyols

at 2O ⁰ C in% by weight

Sucrose 67

Sorbitol 70

Xylitol 63

Maltite 62

Lactitol 55

Isomalt 25

However, as shown in the following figure, the maximum solubility of xylitol is only below 30 ⁰ C lower than that of sucrose. Above this temperature, xylitol is more soluble than sucrose.

Because of the ζ. T. significantly greater heat of solution of the polyols compared to sucrose more energy is needed to their solution. This energy released as heat during crystallization must be removed again after it has been poured into powdered form. The following table shows the solution heats of sucrose and polyols in kJ / kg:

sucrose - 18.16 isomalt - 39.40 lactitol - 53.20 sorbitol - 110,99 mannitol - 120.88 xylitol - 153.07

Depending on the temperature of the Formpuders takes the crystallization of z. B. xylitol for crusting up to 6h. In these times

nothing happens, d. H. the casting material does not tend to form crystals. During this 6h, in which no

The tendency of the solution to crystallize gelatinizes the casting compound at the contact points with the starch. To prevent this, gelling agents or viscosifying agents (thickening agents) must be added. Therefor

are suitable for. Pectins, gum arabic and agar agar. Another reason of the use of pectin and gum arabic in the casting material is that after the expiry of the above-mentioned 6 hours xylitol spontaneously crystallized and the solution too large

Crystals precipitates, resulting in an unstable crust or a vermust crust body. The relatively high proportion

on gum arabic has a retarding effect on the crystallization process. Only small crystals are formed which are stable

Forming crust. The substances mentioned are therefore required for a controlled crystallization. The high proportion of Gum arabic also shows that the crystallization delay must be very strong. Gelling agents other than gum arabic as thickening agents show other effects. When using agar-agar from

more than 0.3% produces a hermaphrodite, i. The product is without a liquid phase but with a delicate crust. The liquid phase is slightly gelled in this case.

Another remedy that produces similarly good results is maltitol syrup. Without the addition of a crystallization-delaying agent, it is not only the formation of coarse crystals or forfeiture,

but also for the uncontrolled dissipation of heat of crystallization. This creates either holes or noses in the crust.

It seems that molded powder is a very good thermal insulator, which does not have the heat energy which results from crystallization

dissipates quickly enough. With insufficient heat dissipation, therefore, either noses or holes are formed in the finished crust.

What is striking about the inwardly directed noses or holes is that they always arise in the center of the powder box. By using a fan during the maturing period, one can achieve that these phenomena disappear. On the However, use of a fan can be dispensed with when using the mixture according to the invention. Here is, however

crucial that certain proportions are met. Because with more than 0.2% pectin powder is the liquid

Phase, so that it has a jam consistency. It is also necessary to change the ratio of polyol to water

observed. For this reason, according to the invention preferably 42 to 71 wt .-% polyol, 28 to 48 wt .-% of water or

Water-alcohol mixture, 10-1 wt .-% gelling and thickening mixed together. embodiments The invention will be explained in more detail with reference to the following examples: example 1 Production of alcoholic crusts A mixture was prepared consisting of 2100 g of xylitol, 1050 g of water, 400 g of 60% by volume alcohol, 60 g of gum arabic

(spray-dried) and 6g of pectin Pomosin 100OS.

Crystalline xylitol was dry blended with gum arabic and pectin. This is required to cause lumping

avoid. Both gum arabic and pectin tend to form lumps when stirred into water and therefore dissolve very poorly.

This dry mixture was stirred into the water and the solution for the production of crusty alcohol at 114 ° C.

cooked. This resulted in a dry matter content of 78%. After cooking, the alcohol was immediately lost in the

Stirred xylitol solution and poured directly into the mold powder. The temperature of the starch was 35 ° C and the Residual moisture of starch at 5 to 7%. By the addition of the alcohol, a solubility of the xylitol of about 58% was achieved. Example 2 Production of sour crusts The procedure was similar for the production of sour crusts with xylft. Only here the degree of cooking was set to 109 ° C. This resulted in a dry matter content of 68%. In contrast to the sucrose crust, where the edible acid because

which must be moved to high inversion only at 65 ⁰ C, one can xylitol in stimulant acid immediately stir in, since an inversion does not occur. Due to the addition of acid, the dry matter content drops only slightly.

The ready-cooked solutions were poured into molded powder. The temperature of the mold powder was as well as in the Preparation of the crusty alcoholic product at 35 ° C and the residual moisture content of the starch at 5 to 7%. In contrast to sucrose, the turning time in both examples was not 2 h but 6 h. The maturity of the Xylitol crust, d. H. the time to complete crust formation at about 24 hours. Schematic representation and characteristics of the crusted products prepared according to Examples 1 and 2

2100g 1050g alcoholic Xylitol water crust chocolates 2 parts: 1 part Acid 114 ° C crust chocolates 78% 1. Create a dry mixture 400-450 g 60 vol.% Alcohol 109'C 2. Boil in water 68% TS according to cooking degree 20 g of acid 3. mix 71% 1: 1 solved 3 g fruit flavor 67.5% 4th TS after mixing 35X without cooling the casting compound 5-7% 5. Pour into mold powder 6 hours 35X F.P.Temperatur 24 hours 5-7% F. P. Residual moisture 57.5% 5 hours turning Point 24 hours Maturing time 62% TS after the tire

Claims (11)

1. A process for the preparation of sugar-free crust pralines, characterized in that polyols, water or a water-alcohol mixture, gelling and crystallization-delaying thickeners are mixed together. 2. The method according to claim 1, characterized in that the ratio of polyol to water is 2.5: 1 to 1.5: 1. 3. The method according to claim 1 or 2, characterized in that the ratio of polyol to water 2: 1. 4. The method according to any one of claims 1 to 3, characterized in that 42-71 wt .-% polyol, 28-48Gew .-% water or water-alcohol mixture, 10-1 wt .-% gelling and thickening agents used become. 5. The method according to any one of claims 1 to 4, characterized in that are used as the polyol sorbitol, mannitol, xylitol, maltitol, lactitol and / or isomalt. 6. The method according to any one of claims 1 to 5, characterized in that 40-70 vol .-% alcohol is used. 7. The method according to any one of claims 1 to 6, characterized in that 60 vol .-% alcohol is used. 8. The method according to any one of claims 1 to 7, characterized in that gum arabic is used as thickening agent. 9. The method according to any one of claims 1 to 6, characterized in that maltitol syrup is used as the thickener. 10. The method according to any one of claims 1 to 6, characterized in that agar-agar is used as thickening agent. 11. The method according to any one of claims 1 to 10, characterized in that the mixture enjoyable acids and / or aromas are added.