Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Basic ingredient lacteal derived other than butter...
Patent
1997-09-04
1999-10-05
Nessler, Cynthia L.
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Basic ingredient lacteal derived other than butter...
426519, 426523, 426660, 99325, 99329R, 99348, 99468, 99472, A23G 100
Patent
active
059620617
DESCRIPTION:
BRIEF SUMMARY
This application was filed under 35 USC 371 as a national stage application of international application PCT/NL96/00108, filed Mar. 7, 1996.
In the first instance, the invention relates to a process for the production of confectionary mass from at least the components milk proteins, sugar, glucose, fat and water.
Boiling a homogenized mixture of the abovementioned components at a temperature between 120 and 140.degree. C. in a so-called cooking coil and then evaporating it at reduced pressure is a known practice. The milk proteins are subjected to the so-called Maillard reaction, by which the mixture is converted to a caramelized brown toffee. In some cases, discolouration by the Maillard reaction is unwanted and the confectionary mass containing the milk proteins should be white or creamy white. In other cases, an accelerated Maillard reaction, allowing a faster production process, is desirable.
These objectives can be met according to the invention if the components are mixed, homogenized in a closed tank and then dehydrated in a short time by means of a closed cooking installation, and the extent to which the milk proteins are subjected to the caramelizing Maillard reaction is determined by the choice of pressure and temperature in the homogenizing tank.
In order to ensure that there is little or no Maillard reaction and that despite its milky character the confectionary mass produced undergoes little or no caramelizing reaction, the mixed components are homogenized in a closed tank at a pressure of 1 bar or less and a temperature between 40 and 90.degree. C., the homogenized components are then cooked for 4 to 10 sec at a temperature between 100 and 115.degree. C. and a reduced pressure between 0.2 and 0.9 bar absolute in a scraped-surface cooker, in a flow-through or continuous system, then evaporated at essentially the same low pressure in an evaporation chamber which is in open connection with the rotor chamber, the moisture from the evaporation chamber is condensed with the aid of a condensor, and the product coming out of the vacuum chamber is removed at a temperature lower than 100.degree. C. Because the homogenization takes place at relatively low temperature and at a pressure which is not increased, and because the homogenized mass is only cooked for a short period (about 5 sec for example) at reduced pressure in a scraped-surface cooker at a temperature only slightly above 100.degree. C., the Maillard reaction does not take place. The horizontal cylindrical tank of the scraped-surface cooker is in open connection with the vacuum evaporation chamber where the second phase of the evaporation takes place, and the cooking (in actual fact the first evaporation phase) takes place at reduced pressure and relatively low temperature (much lower than the usual 120 to 140.degree. C.).
The homogenization should then preferably be between 50 and 70.degree. C., and the pressure in the vacuum chamber between 0.2 and 0.5 bar.
The rotation speed of the rotor in the rotor chamber should be between 600 and 800 revolutions per minute (preferably about 700 revolutions per minute).
The moisture from the vacuum chamber should be conveyed to a condenser, where it condenses.
If an accelerated reaction with rapid caramelization is desired, the mixed components are homogenized at a pressure of 2-4 bar absolute and a temperature between 110 and 140.degree. C., and caramelized, and the homogenized and caramelized components are then cooked for 4-10 sec at a pressure of 0.2-0.9 bar absolute in a scraped-surface cooker, then evaporated at essentially the same low pressure in an evaporation chamber which is in open connection with the rotor chamber, the moisture from the evaporation chamber is condensed with the aid of a condenser, and the product coming from the vacuum chamber is removed at a temperature lower than 100.degree. C.
The invention also relates to an installation for carrying out the abovementioned process, and this installation comprises: a homogenizer in the form of a closed tank which in turn is connected to
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R. Lees et al., "Sugar Confectionery and Chocolate Manufacture", 1973, pp. 194-199.
Chemical Abstracts, vol. 80, No. 1, Jan. 1974, p. 220, "Food Coloring".
Confectionery Production, vol. 39, No. 3, Aug. 1973, pp. 443-446, "The Continuous Production of Soft Caramels".
Nessler Cynthia L.
Ter Braak B.V.
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