Sugar – starch – and carbohydrates – Processes – Carbohydrate manufacture and refining
Patent
1994-10-24
1995-10-03
Hunter, Jeanette
Sugar, starch, and carbohydrates
Processes
Carbohydrate manufacture and refining
127DIG1, 426658, 426540, C08B 3000
Patent
active
054548748
DESCRIPTION:
BRIEF SUMMARY
TECHNICAL FIELD
The present invention relates to a method of producing caramel and the caramel products produced thereby. In particular, the present invention relates to a method of producing caramel having a high content of fructose oligosaccharides.
BACKGROUND OF THE INVENTION
Fructose oligosaccharides have nutritional advantages in animal and human diets. These oligosaccharides modify intestinal bacteria and in particular are effective in increasing the proportion of bifidobacteria in the digestive tract of animals. Thus, caramels containing a high proportion of fructose oligosaccharides are more nutritional.
Caramels are products obtained by heating carbohydrates such as sucrose, glucose or other reducing sugars. Typically, the carbohydrates may be heated either dry or with water, either alone or after addition of acid or base or nitrogen compounds, and in a batch or continuous process. The time generally required to achieve caramelization is several hours, typically from 3 to 9 hours.
The composition of caramels has been studied previously and caramels prepared from sucrose have been shown to contain small amounts of oligosaccharides, predominantly glucose disaccharides.
Canadian Patent No. 733,457 is directed to a continuous process of producing caramelization by heating an aqueous fluid of sucrose and citric acid to a temperature of 120.degree.-150.degree. C. in a heat exchanger under pressure for approximately 1-10 minutes. However, there is no disclosure that the sucrose and citric acid are to be milled for several hours prior to heating.
U.S. Pat. No. 2,594,538 also discloses a method of making caramel from sucrose and orange juice acid (citric acid) by heating at a temperature of preferably 120.degree. C. The patent does not disclose mixing the reactants in a mill prior to heating.
Heretofore there has not been a method for producing caramel compositions containing fructose oligosaccharides. Thus, a need exists for the preparation of caramel which contains a high content of fructose oligosaccharides.
According to the present invention, it has been discovered that a unique caramel product may be prepared having a high content of fructose oligosaccharides wherein a mixture of sucrose and an organic acid is pulverized to a finely divided mixture prior to thermolysis. The pulverized mixture is subsequently heated at a temperature of about 5.degree. to 25.degree. C. above the melting point temperature of the mixture for approximately 0.5 to 30 minutes, preferably 0.5 to 15 minutes, and cooled rapidly. The caramel product formed contains a high proportion of fructose oligosaccharides.
SUMMARY OF THE INVENTION
It is accordingly an object of the present invention to produce a caramel product having a high content of fructose oligosaccharides.
It is a further object of the present invention to provide a process which maximizes the content of fructose oligosaccharides in the caramel product.
In accordance with these and other objects, the present invention provides a process for producing caramel containing a high content of fructose oligosaccharides which comprises:
(a) mixing sucrose and an organic acid under pulverization conditions to produce a finely divided intimate mixture; heating the finely divided mixture at a temperature which is above the melting point of the mixture of sucrose and organic acid under anhydrous conditions; and
(b) cooling the mixture containing the caramel.
Preferably the intimate mixture of sucrose and organic acid is obtained by milling in a ball mill for about 0.5 to 4 hours, depending on the crystal size of the starting materials. A preferred starting composition comprises about 90 to 99.1 wt.% sucrose and about 0.1 to 10 wt. % citric acid. The heating temperature is preferably between about 5.degree. to 25.degree. C. above the melting temperature of the mixture of sucrose and organic acid. The preferred reaction or melt time is about 0.5 to 30 minutes, more preferably about 0.5-15 minutes, generally with constant mixing.
DESCRIPTION OF THE INVENTION
According to
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Hunter Jeanette
University of Montana
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