LU82381A1 - PROCESS FOR THE MANUFACTURE OF A CARBONATED CANDY - Google Patents

Description

t "'

The gold * - '. Ntp invention relates to a new process for the fsbri * cation of a rrizéified candy * ün eonncit the t "ethnic of the addition of a gas inside a mass of edible material and in especially that by means of which one obtains a sweet gazâifil which releases when consuming a caz subjected to a pressure higher than the atmosphere ·

We know the procedures by which we put a · mass of molten sugar / s inside a pressure reactor, after which we introduce in its upper part a gas at pressure higher than the atmospheric and immediately afterwards an activates an agitator whose effect is that of introducing air bubbles into the mass of molten syrup.

Cos said processes basically have the following drawbacks: j 1} The mass of posôèdo syrup has a high viscosity, go which makes this gasification system more difficult, 2) The size of the bubbles cannot be varied because this is a constant which depends on the characteristics of the agitator used, 3) Another disadvantage of the known technique is spread on the load, useful per manufacturing, since it is necessary to maintain a relatively large empty space above the melt,

Caei means that we cannot take full advantage of the capacity of the reactor, an element which is also extremely char, t ·· According to the invention, the process basically consists of the following phases: 1) Charging a pressure reactor of a mixture of molten sugar / s, 2) An agitator is started to stir the molten mixture and, almost simultaneously, t 3) Introduce the gnz slowly through a porous plate placed in the lower part c! u reactor and below the agitator, reaching a pressure inside the reactor higher than • * --2- 15 atra.

4) Ort rapidly cools the mixture to a temperature between ambient and -23 "G, L ^ s ds in process are described below

Gries u this process, we take advantage of all the capacity of the rù -'- r. ~ I t3ur * C3 which fiaiivje the cost of the Kg. Of the final product manufactured, being don-nê qua 1 empty space necessary in the upper part of the reactor is minimized,

With the special porous plate located in the lower part of the pressure reactor, the gas penetrates in the form of a "shower" and the * path of the bubbles inside the reactor is as long as possible, ‘

The penetration of the gas is carried out as slowly as possible and below the agitator. During the return of the gas, agitation is maintained in order to break and distribute the bubbles throughout the massa of sugar or mixture of split sugars.

In agreement with this process, the reentry of the gas can last as long as desired, radbe if the maximum working pressure has been reached * „since it had" slightly opened the needle valve located in the upper part of the reactor so that the gas continues to bubble in the mass of molten sugar. Due to the viscosity of the mass, cc are only the large bubbles which emerge on the surface, tightened that small Iss remain dispersed in the mass.

The gas is entered through the lower part of the reactor so that, in this way, the path and the contact with the melt are as large as possible, so that in this way, an increase in its dispersion and its inclusion in cslle-cl,;

The most important point for the gasification of a candy is the way to achieve this gasification inside the mass made, and the most important point of the final product is the size of the bubbles. ,

The size of the bubbles of the final product basically depends on; b) The size of the pores of the plate.

b 1 J o “4,“ 1 _____H_____ “_.

'' - 3 - more large bubbles * The gas inlet in 1s r.àseo of sugar had in the mixture of su-crzz Fonduw, sc realizes & trtvurs, a special plate '' drawn com & c-2w sffet. plate cs-z f ·; it-is of an inert and temperature-resistant material such as porous stainless steel.

The fundamental part of the plate is the diameter of the pores since this is where we can control the size of the bubbles. The size of the pores can vary between 20 microns and 3 mm; by selecting the most suitable for each these.

• When the bubbles are very large, they quickly rise to the surface and the mass of syrup is not sufficiently carbonated.

When the bubbles are very small, with a diameter of less than 0.01 mm, the intensity of the bursts is very small or practically zero.

The best results are obtained with bubbles whose diameter is between 0.3 and 0.01 mm.

The action r.écc.o3 could be as follows

As the gas enters, the bubbles rise to the surface, larger ones have a higher velocity inside the viscous mass and they reach the surface faster than other bubbles more small ones which entered before and consequently at a lower pressure. When the large bubble reaches the surface, and ec, with a higher pressure, it prevents the exit of the smallest ones which remain dispersed and buried in the molten mass. by porous plates, is placed in the slit of the reactor, and its installation is very simple, and it can be removed without it being necessary to open the reactor, which facilitates its cleaning had its replacement.

Another novelty presented by this invention is that the carbonated product has mild, completely different effects on contact with water, an appropriate solvent, or contact with the mouth, which are the following; s) - "2clatensr.tcM cui its produced when the gez included and diffused due to If. massa of sugar seien an that we know of tochniqui.

--4-- • · anterior, ss frees »Gss bursts are produced by bubbles with a diameter less than δ approximately C, 15 mm.

b) - "Ëxnlccipr.g” or c.-i-auru ^ which su produce when rotf.pt unn l'tv.sn violent but ron ranger ·: use, un morconu tic bonbon rti d'iui-trno smaller pieces which continue to produce "bone bursts" * characteristic. These explosions are produced by bubbles with a diameter greater than approximately 0.15 mm *

Small cases "explosions" are a novelty brought by the present invention, and it is a very important and particular characteristic that we obtain by gasifying a sugar ", Small cases explosions are produced only by higher parts δ 1.3 mm *, and it's 1 & a very special feature of the product "

The smaller the size of the pieces, the less gas included, because logically, part of the gas releases when a piece breaks. The best results are obtained with pieces that have a diameter greater than & 0.5 mm *

It is important to eliminate the pieces which, because of their small size, give ps.c the characteristic feeling of clicks, because otherwise, the quality of the product is lower ”

So that Ια maoao can retain more bubbles, we can add these small amounts of Agar-Agar, cellulosic carboximêtil (C "M * C.J, etc. in order to increase in this way the viscosity"

This carbonated candy, obtained according to the present invention, produces Mclaquom2nt3MGn dissolving in the eu or by putting it in the mouth, due to the fact that the release of the pre-pressurized gas in the mass of the syrup.

It is important that the "snaps" of the candy are enough intense and continuous to give a pleasant feeling and c.! I-. I vartissentei for this it is necessary to take into account in addition to the size of the bubbles, which the film which surrounded cos oulloo is sufficiently fortu to retain the gez with the pressures to which 11 was * introduced into the mass of syrup during the proocôcua of the manufacture "This bubble over-praseuriséa na must be released only at the moment when one plays there do -¾ i "........". .. n> · * "____ —S— î * ·

As sugar or melanne de sucras, one can use all the sugars or derivatives which scient solid at room temperature and which are liquid or form r. 'Xà, l'cn orut employ 1rs monor.acnharidco ccmnu: la riaaso,; <ylt * ps, crabinase, - -, ~ or; o »glucoseigalactose, fructose, etc, Lun uîsac-eherides like sucrasu, maltose» lactose »Raffinose, etc *

Trisaeaharides, tStrasaosharides, scrbitol (gluconic acid, glucaricuejdbrivées acid like methylglucose, methylarabinose, ethyl-glucoso, oropylglucose, banailgluoose etc "* ComFf> qnz, one can use any type of gas non-toxic, although preferably helium, air, oxygen, nitrogen or carbon dioxide will be used *

Gn can add to the syrup mass, before gasification, other 1 products such as preservatives, essences, dyes, thickeners, fatty acids, oils, stc, and any excipient capable of giving a better presentation. improve the organoleptic characteristics or properties.

To illustrate and aid in the understanding of all that has been explained on the subject of the present invention, a few examples are given below by way of illustration and without limitation of the present invention.

Consider an 18/3 stainless steel reactor, with a capacity of ICO liters, canable to withstand pressures up to 25G

! * atmospheres, and fitted with a loading mouth, an agitator, three safety valves, a heater, an observation window and a storm window, a needle valve in the upper part, a pressure gauge, an outlet valve in the lower part ί and a gas inlet, a shower is formed with a porous plate δ pores ci ο o, 4 m / m, î

The reactor is loaded with a split mass of 10 kg * of sucrose, 30 kg · of glucose, 20 kg * of lactose and sufficient water for whatever; the mixture can melt well, I then make a very slow stream of carbon dioxide.

* £) * m * * keeping the agitator running; as soon as the carbon dioxide has displaced all the air from the reactor, all the vannas are closed, slowly increasing the pressure to reach a pressure of 50 atmospheres; the increase of the pressure takes place at about a speed of 1 atmosphere / minute. "When the pressure of 50 atmospheres is reached, the agitation is stopped and the mass is cooled as quickly as possible" u by means of a cold circuit which keeps the circulating liquid at a temperature below CP G all the time. In this way, the sirco is obtained to be as hygroscopic as possible, since it eliminates the liable hydrolysis.

The resulting product has a large variety of bubbles inside for its size * EXAMPLE? ;

A stainless steel reactor y with a capacity of 600 liters, capable of withstanding high pressures, provided with a loading mouth, an agitator, two safety valves, a pressure gauge, two valves needle, and a gas inlet with a shower-shaped diffuser, with pigs of 0.5 m / m, takes care of a molten mixture consisting of 50 kg * of sucrose, 50 of lactose, ut 60 do glucose , as well as sufficient water for the mixture to melt. When the mixture has reached the appropriate conditions, CO 2 is introduced into the reactor until exactly 75 atmospheres are reached. The conventional agitator with which the reactor is provided is started, and a gas stream is let out through the needle located in the upper part of the reactor. At the same time, the same quantity of gas is brought in through the bottom of the reactor, the gas inlet being located below the agitator.

This is how you can gasify the massa of melted syrup to the quantity of ml / gram you want.

The average size of the bubbles is approximately G, 03 m / m with others approaching 0.2 m / m which are those which make explosions followed by clicks.

Claims (3)

49.- Method for Here manufacture of a carbonated candy, in agreement with all the preceding claims, characterized by the fact. that the diameter of the pores of the porous plate is between 20 micros * and 3 mm, 5 ", - Process for the production of a carbonated candy, in total agreement with the preceding claims, characterized by the leak that the porous plate is made of inert material, preferably made of porous stainless steel. 69, - Process for the manufacture of a carbonated candy, in total agreement with the preceding claims, characterized in that there is a valve in the reactor, placed in its upper part, which is opens during the gasification process in order to create a gas flow through the mass of molten sugar / s between the whole i no- n4> 1m uimnrt V HJ · »·“ * · 8 “μ · 7® · - Preceded for the manufacture of a carbonated candy, in total agreement with Ισε previous claims, characterized in that the pressure obtained in the reactor is between 35 and 50 µm * 33, - Carbonated candy, characterized by cc> £ in its inner part there are bubbles of non-toxic gas, some of them having a diameter greater than 0.15 mm "" "* i" "s * ik \ * \