FIELD: food-processing industry.
SUBSTANCE: chewing caramel is based on sugar and has chewing transition temperature of from -15 C to 0 C, so chewing caramel is in glass-like state at standard cold storage temperatures and standard temperatures of trading frozen confectioneries, but said product becomes chewable when eaten in cold state. Said chewing caramel has relative moisture equilibrium of at least 75%. Also described in Specification is method for producing of chewing caramel and composite frozen product containing said chewing caramel.
EFFECT: provision for obtaining of confectionery product microbiologically and physically stable at temperatures above freezing temperature.
18 cl, 1 dwg, 5 ex
The present invention relates to analogues of chewy caramel, compatible with the frozen confectionery, especially in respect of the conditions of production, storage and consumption of the frozen confectionery. In addition, the invention relates to methods of manufacturing such analogues chewing caramel; to methods for combining such analogues chewing caramel frozen confectionery; and a composite frozen confectionery products comprising such analogs chewy caramel.
Chewing candy or confectionery sugar-based has long been known, and as they satisfy the nutritional needs of people, such as energy and hedonistic needs, especially for sweets. These products include, for example, candies, caramel, toffee, sweets, chewing substances, jellies, licorice paste, creamy pasta, whipped confections, such as marshmallow and nougat, various tablets, pills, gum, candy, marzipan and the like, and combinations thereof.
The main feature of such materials is that they must be microbiologically and physically stable at temperatures above freezing temperature, and especially when ambient temperatures, and this includes the introduction of relatively high quantities of sugar is or sugars and other soluble solid ingredients for canning. The high content of these ingredients increases the hydrophilic properties, i. e. reduces the equilibrium relative humidity of such products, making them unsuitable for integration with frozen confectionery.
In addition, due to the high content of sugar(sugars) and other completely soluble solids found in chewing caramela prior art, they must be treated and to create or mould at high temperatures. Such a high temperature, typically unacceptable for traditional processing and molding of the frozen confectionery.
In addition, these chewy caramel is usually stored and consumed in environmental conditions. This often leads to the fact that their texture is different from the textures available in the storage and use of the frozen confectionery. If a standard product from chewing candy store and consume at low temperatures of the frozen confectionery products, they will be unacceptably hard and sticky.
In this regard, chewing candy and confectionery sugar level techniques are not compatible with the frozen confectionery and, thus, there is a need for analogues of caramela that were compatible with the frozen confectionery.
Known morojennye confectionery products include ice cream in mass, modification in the form of pellets or ice cream on a stick, hard and soft packs, served as a dessert, molded, decorated items and slices, pudding, glazed products, frappe, punches, ice cream with chopped nuts, lactose, vegetable oils, dairy, and frozen yogurt, water, ice cream (ice cream), fruit ice cream, soft ice cream, sorbets and the like, as well as various combinations thereof. The frozen confectionery product may also contain, if desired, ingredients such as fruit, nuts, chocolate, products on flour basis, etc. In the General definition of the frozen confectionery products can also include products that are substantially similar in structure or function of the frozen confectionery products, but which may not correspond to the specific legal definition(s) of such products in relation to their composition and/or method of obtaining. Among the frozen confectionery products are portioned products such as product on the wand, as well as products in tube or Packed otherwise for convenient use. The frozen confections may also be in the form of desserts, made for more or less immediate use. Frozen confectionery serve to meet as nutrients, n is the sample needs refreshing, and hedonistic needs of people, especially in sweet.
In order frozen confectionery refreshed, they must contain a significant amount of water, mainly in the form of ice. Therefore, such products are not compatible with conventional chewing candy or confectionery product based on sugar, which are hydrophilic. This combination, with the usual caramel, as a rule, lead to the fact that the caramel adsorbs water from the frozen confection with unfavorable changes as candy and confectionery product as a whole.
In the final stages of processing frozen confectionery products, when they are combined with other products such as chocolate, waffles, etc. required low temperature because of the shape, texture and Microbiology. Such low temperatures are not suitable for processing conventional chewing candy or confection sugar-based, because at such temperatures the mass of the ordinary chewing caramel is not running or shaped otherwise.
To save microbiological and physical stability of the frozen confectionery products, they must be stored at low temperatures. In addition, they are usually frozen during most of the period of their use for obespecheniya a cooling sensation and maintain their physical form and appearance. Frozen pastry will melt if you store them in the environment, or if you give them to warm to ambient conditions prior to their consumption. Therefore, chewy caramel combined with a frozen confectionery product should be stored and consumed at a lower temperature than it usually occurs in the case of ordinary chewing caramel. This has significant implications for the characteristics of texture, including sensation when biting and chewing, as well as for the properties of the release of flavoring.
Given the high water content, cold processing, cold storage and low temperature consumption of the frozen confectionery is not easy to modify so that they are compatible with chewy candy or confectionery product based on sugar preceding field.
In U. S. patent No. 4,401,681 described two-phase food products with reduced interfacial transfer of moisture. This technology provides for the inclusion of dextrin, hydrophilic polysaccharide gelatinous funds type of pectin in an amount sufficient for the formation of the barrier layer. Provided stage of cooking, so that the barrier layer was degidrirovaniya and became impenetrable. Such a stage suitable for baking products on the basis of a test, such as rolls and pizza but, of course, not suitable for frozen confectionery products.
In addition, U. S. patent 4,401,681 teaches how to prevent transfer of moisture from the fruit chewing material in dry baked products on the basis of the test. In the case of the combination of chewy caramel and frozen confectionery problem is to prevent the pulling moisture chewing caramel (possibly fruit) of the frozen confection. In other words, the moisture gradient is in the opposite direction.
In U. S. patent 4,853,236 described receiving food product with dual texture containing solid is more dense part and a softer part. In this patent blagochinnost soft phase can vary by up to 0.2 in comparison with the solid phase. This is achieved through the use of soft-phase emulsion of the type oil-in-water, so that the emulsion was stable spatial alone, representing a thixotropic gel that creates a barrier between phases.
Frozen confectionery type of ice cream made from mixtures of type emulsion oil-in-water, with ice cream type water ice does not contain significant quantities of oil. When the ice-cream production product quickly freeze that turns liquid oils into solid fats, thus almost completely pre is discouraging counter the mobility of the oil and the accumulation of oil on the surfaces of the partition of the product. Therefore, the teachings of U. S. patent 4,853,236 not suitable for composite food products, in which one component is a frozen confection, which is the softer phase. This is recognized in U. S. patent 4,853,236, which describes the benefits, such as longer shelf life without refrigeration.
In WO 98/34499 described the manufacture of gels, subjected to shear, containing agar, guar gum and resin carob, to get ice cream, mousse and pasty products low-fat. This mixture with the particulate gelling agent, as stated, simulates the use of gelatin, so that the products have a reduced syneresis or reduced separation of liquids, such as water. I believe that this is due to the presumed mechanism of swelling of the gel. Possibly, inhibition of syneresis could help to inhibit the transfer of moisture from the frozen confectionery chewing caramel material.
However, there are no combinations of ice cream and chewy caramel. In this combination of chewy caramel enhances moisture transfer, drawing water from the frozen confection. Therefore, modification of ice cream in accordance with the teachings of WO 9834499 does not prevent migration of moisture into the composite product discussed here.
In the patent, Is As 5,718,931 described pieces like pieces of fruit, resistant to moisture transfer. In this system, the pieces of fruit contain at least 45% of the humidifier to inhibit the loss of moisture and have a barrier from the surrounding pieces of fruit gel layer on the basis of gelatin. The purpose of this patent is to create blagochinnost in pieces of fruit at the level of 0.3 to 0.5, in order to inhibit the transfer of moisture from the fruit chewing material to dry substances, such as cereal grains in the product for Breakfast.
The grains in the product at the specified patent attract moisture from chewing pieces of analog and fruits. However, in the case of a merger of chewy caramel and frozen confection, the authors of the present invention note that the problem is to prevent the pulling chewy caramel moisture from the frozen confection. In other words, the moisture gradient is in the opposite direction.
Despite the problems in obtaining the combination of chewy caramel and ice cream, human needs in energy and the refreshing action are not mutually exclusive, especially on hot days. Therefore, for added convenience, variety and pleasure it is desirable to have a compound products containing a combination of chewy caramel and ice cream.
<> Thus, there remains a need to create analogues chewing candy or confectionery sugar-based, compatible with ice cream. There is a need for a chewing caramel, which can be processed and stored together with the frozen confectionery. In addition, there is a need for a chewing caramel consumed at appropriate temperatures without loss of chewy caramel chewing her properties. The present invention relates to the manufacture and use of analogues chewing caramel combined with frozen confectionery without the above mentioned disadvantages.
The invention relates to analog chewing candy or confection sugar-based or containing food product. This analogue preferably has an equilibrium relative humidity of at least about 70% and the temperature chewing transition from about -15°0°C. Thus, this analog is in a glassy state under normal cold storage and sale of frozen confectionery, and becomes razjevivayu when eating cold, resembling the texture of regular chewing caramel, eaten at ambient temperature.
Suitable analogues include at least one ingredient selected from ledent is in, caramela, butterscotch, sweets, chewing substances, jellies, licorice paste, creamy pasta, whipped confections, such as marshmallow and nougat, gum, marshmallow, marzipan. In a preferred embodiment, the temperature chewing the transition of the analog is from about -12°to 3°and the equilibrium relative humidity is at least about 75%.
The invention relates also to a method of manufacturing the product, providing that the ingredients are dispersed in water, boiled, and then diluted with the aqueous phase in a sufficient pasteurization to obtain a pasteurized liquid mass from the equilibrium relative humidity of at least about 70%.
The following object of the invention relates to a method of manufacturing a composite frozen confectionery products (ice cream) by combining the specified analog with ice cream, providing rapid cooling of the liquid mass of chewing caramel, first introducing the mass into contact with the frozen confectionery product (ice cream)at a temperature of less than about -15°With education, their combinations and conditioning of this combination in an environment with a temperature of less than about -15°while the mass of chewing caramel not go into a glassy state.
In addition, the invention relates to status the main frozen confection, containing the above-described similar candy or confection sugar-based frozen confection (ice cream). In one embodiment, the frozen confection is placed on a stick or in the extruding tube. In another embodiment, the frozen confection comprises at least one product selected from the ice cream, pudding, yogurt, water, ice cream, ice or sherbet. In yet another variant, the frozen confection further includes at least one product selected from chocolate, products based on flour, various fruits or nuts.
Preferably, the specified analog was essentially in a glassy state, i. e. to crystalline form had less than half of its structure. In one of the preferred options, this analog is essentially free from crystalline structure, that is, contains less than 5% of the crystalline structure. In another preferred embodiment, this analog is completely free of crystalline structure, that is totally glassy.
In one embodiment, this analog contains at least one coloring agent. In another embodiment, the analog comprises at least one sugar, palm oil and water. In a preferred embodiment, the specified at least one sugar on the host of sucrose and corn syrup, and similar further comprises the mango pulp, pectin and citric acid. In a preferred embodiment, the total sugar present in an amount of from about 60 to 90 parts, and palm oil is present in an amount of from about 2 to 8 parts. In yet another embodiment, the mango pulp is present in an amount of from about 5 to 15 parts, the pectin is present in an amount of from about 0.2 to 1.2 parts, and citric acid is present in an amount of from about 0.05 to 0.7 parts.
Other characteristics and advantages of the invention will be understood from the subsequent detailed description with reference to the drawing, on which:
figure 1 - schematic view of the device for testing of products according to the invention, containing a chamber with a flexible disc connection with DMTA (device for the dynamic evaluation of the mechanical and thermal characteristics).
The present invention provides new and advantageous method of obtaining and processing new analogues chewing caramel, so these analogues are compatible with the frozen confectionery, especially with regard to normal processing, storage and consumption of the frozen confectionery. In addition, the invention provides methods of combining such analogues chewing caramel frozen confectionery, as well as the final products.
The invention provides an analogue of Java is entrusted candy or confection sugar-based with: (a) the equilibrium relative humidity greater than 70% and b) the temperature of the chewing transition from about -15°0°that is in a glassy state at ordinary temperatures, cold storage and sale of frozen confectionery products, but becomes razjevivayu when eating cold, reminding thus the texture of regular chewing caramel, eaten at ambient temperature.
The term "ordinary temperature cold storage and sale of frozen confectionery" means such temperature used during storage and sale of ice cream, which is less than 0°and are usually between -10°C and -40°C.
Analogues chewing candy or confectionery sugar-based according to the invention have special properties in relation to their liquid rheology, thermal conductivity, thermal insulation, hardening and plastic deformation during processing along with normal ice cream. The proposed analogues chewing candy or confectionery sugar-based possess new characteristics of the equilibrium relative humidity, chewing transition and the stability of the texture when they are in combination with conventional ice cream at cold storage and sale.
The invention also relates to composite products out of the ordinary frozen confectionery and similar chewing candy or confection sugar-based. These products are new changes in the properties from biting before swallowing during mastication.
Chewing candy or confectionery products based on sugar include sweets, boiled sugar, caramel, toffee, Fudge, jellies, chewing substances, licorice paste, creamy pasta, whipped confections, such as marshmallow and nougat, tablets, candies, chewing gum, sweets, marzipan and the like, and combinations thereof. Suitable frozen confectionery products is well known. They include ice cream in mass, as well as modifications in the form of a cake on a stick, hard or soft pack/serving, delicatessen, molded, decorated items and slices, desserts, puddings, glazed products, frappe, punches, "bisgues", "lactos", "mellorenes", non-dairy types of ice cream, frozen yogurt, ice cream on a stick, fruit, water ("ice"), sherbets and the like, and combinations thereof. The frozen confections may also contain ingredients such as fruit, nuts, chocolate, foods based on flour, etc. In the concept of frozen confectionery products can also include products that are essentially similar in structure or function of the frozen confectionery products, but which may not meet the legal definition(s) of the frozen confectionery and is the product in relation to its composition and/or method of obtaining. Frozen confections include portions of the product, such as ice cream on a stick, squeezing the tube or Packed otherwise for convenient consumption. Frozen confections can be in the form of desserts, made for more or less immediate consumption (table). Frozen confectionery serve to meet as a food (e. g. refreshing), and hedonistic needs, for example, in sweet.
Similar caramel according to the invention has certain equilibrium relative humidity (ERH) and the temperature of the chewing period, which is a special kind of glass transition temperature (or Tg), measured by oscillatory deformation at high frequency.
According to the first feature of the proposed analogues chewing candy or confection sugar-based have a high equilibrium relative humidity (ERH) for inhibiting or preventing the migration of moisture from the frozen confectionery products in contact with analogues of caramel in the manufacture, storage and consumption of products, which by their combination. ERH is not directly related to moisture content, but depends on the composition of different soluble solids in the syrup analog caramel that is known to specialists in this field the tee.
There are several ways to determine ERH tea candy, including, for example, the method described Norrish, R. S. (1964), Confectionery Production, (10), 769, 771 and 808. ERH candy can be described as relative humidity (RH) of air, in which the candy is not absorbs or loses moisture.
When two food component (in this case, the analogue of caramel and frozen confection) have different equilibrium relative humidity (ERHs), then there is the driving force for the movement of moisture between these components. This movement of moisture is considered to occur when contact is made, so if it was the only way moisture transfer, it could help a barrier substance. However, there is also an indirect way moisture transfer.
The absolute humidity of the environment, the frozen confection during storage at about -30°With comparatively small. But this does not mean that such an atmosphere has a low relative humidity (RH). RH represents the moisture content in the air, expressed as a percentage of the maximum possible number condensibles moisture in the air at the same temperature ("dew point").
For measuring relative humidity at low temperatures using a psychrometer with wet and dry thermometers should be wet "wet" thermometer distilled in the Oh and wait, until a constant temperature of ice - thermometer. If water, moisture thermometer pereohlajdenia, its freezing can be accessed by touching it (for thermometer) with a piece of ice (or snow). The freezing temperature of the wet thermometer will first rise to 0°and then, after complete freezing, will gradually decrease to the true temperature readings. Therefore, you should wait a sufficient time (30 minutes) before to consult gauging tables to determine the correct RH of air with a negative temperature.
Frozen confectionery, despite low vapor pressure, when storing reach equilibrium with the air (inside the package). This air is very close to the dew point (maximum hydration), because the air is at the same low temperature as the frozen confection, and therefore has a very low water-holding capacity.
When the temperature changes occurring during storage and sale of the product, the moisture that evaporates from the frozen confection in the air then condenses on the product from the air in a cyclical manner. The saturated vapor pressure (SVP) of ice significantly below 1 millibar during normal (-30°) storage conditions frozen confectionery products (SVP is exactly 1 mbar at -21°). Uh what about the causes what small changes in moisture content in the air become critical.
In the case of a composite product containing as usual chewy caramel and frozen confection, there is a natural distribution of condensation. Water vapor condenses to a greater extent on the product with a lower ERH tea (i. e. normal chewing caramel).
It is important that the adsorption of moisture also passes slowly at low temperature refrigeration storage. Therefore, any sudden temperature changes can cause dew greater speed than that which can adjust the speed of absorption of moisture chewing caramel. When this happens, going visual "sweating" and eventually the dissolution of water-soluble substances on the surface of chewy caramel. This undesirable situation leads to additional problems in relation to appearance, blurring of the color and growth of the surface of the sugar crystals.
Discovered that such indirect transfer of moisture is essential. For this reason, simply providing lagomarcino layer between chewing candies, and frozen confectionery product is ineffective. The alternative to a complete conclusion chewy caramel in blagosklonny material such as fat system type of chocolate is, slightly more efficient, but it can worsen the appearance of the product, so texturally feeling when its consumption.
The following consideration is that flavobacteria layers often become brittle at temperatures of cold storage of frozen confectionery products, and they tend to crack during the extension/contraction caused by any unforeseen fluctuations in temperature. Therefore, the integrity of these barriers is not always possible to guarantee.
Found that recipe analogues chewing caramel for the purposes of this invention can be formed with a significantly increased ERH tea. ERH normal chewing caramel, usually ranges from 45% to 65% depending on the type and specific recipes. Table ERH tea for chewing caramela different types, see Lees R. Jackson, E. B. (1973), "Sugar Confectionery and Chocolade Manufacture", Leonard Hill Books, 8.
In particular, the products analogous to chewing caramel according to the invention have ERH tea, increased by at least about 70%, and preferably to at least about 75% ERH tea. This increase ERH tea is a very important first step toward reducing problems of transfer of moisture from the Association of chewy caramel and ice cream. To achieve such high ERH tea, similar chewy caramel modify through formulation and method according to the teachings.
ERH tea recipe is inversely proportional to the molecular concentrations of dissolved components in the phase syrup. The lower molecular concentration will lead to an increase in ERH tea. Therefore, you should reduce the amount of any relatively low molecular weight elements, such as salts and polyols (glycerol, sorbitol and so on). Any corn syrup may also be preferably reduced dextrose equivalent (DE)to take advantage of higher molecular weight. Low DE of dry matter of corn syrup would also provide useful quality education shell ("skin"). High-molecular substances, such as hydrocolloids, can replace part of a normal dry substances of lower molecular weight. Similarly, it may be advantageous formation of polymers in situ during processing (for example, by the caramelization of simple sugars).
With regard to the production method, the cooking temperature should be lowered to reduce dehydration. Alternatively, the lost moisture need to be restarted after cooking, if high temperatures will still be desirable for other reasons, such as modification of proteins.
That similar chewy caramel has increased ERH tea, there are other advantages. The viscosity of the hot caramel mass is low, which improves the heat transfer of conventionaltype, thus increasing the efficiency of cooking. Furthermore, caramel mass with lower viscosity has improved rheological properties to handle the use of elevated temperatures normal processing of chewing Carmela.
A similar increase in ERH tea can be unfavorable in relation to the microbiological aspects of the storage and sale of conventional chewing caramel at ambient temperature. However, it doesn't matter if cold storage and sale of pasteurized analogues chewing caramel according to the invention in a deep freeze.
Such ERH increase significantly and adversely would have softened chewing caramel prior art, reducing its textureline characteristics in the environment. This would lead to undesirable problems fluidity of the form (slow deformation and excessive adhesion wrapper similar to conventional chewing caramel.
It was unexpectedly found that the products analogous to chewing caramel according to the invention are not too soft. It should be noted that similar chewy caramel according to the invention differs in texture from the usual chewy caramel in estimating these caramela at ambient temperature. However, for the present invention are significant textureline characteristics unique GeV the positive caramel only when the temperature of their Association with the frozen confectionery. It is the texture when eating similar caramel in a cold state like the texture of regular chewing caramel at eating it at ambient temperature.
Partly we can talk about reducing soft caramel in this invention, since the analogues chewing caramel according to the invention to store, sell and consume at much lower temperatures.
Another important characteristic analogues chewing caramel according to the invention consists in other temperature chewing transition from analogue chewy caramel compared to conventional chewing caramel. The desired temperature is chewing transition analogues chewing caramel according to the invention is from about -15°0°C, preferably from about -12°to 3°C.
Chewing transition is a special kind of glass transition temperature, which change the structural state of the material from the vitreous (non-crystalline) solid substance that crack under the strain, to a more flexible rigid structure that can be deformed without causing cracks.
In essentially solid glass is retained statistical molecular structure of the liquid Zola, however, the density of crosslinking molecules (especially in the case of polymer molecules) prevents significant molecular motion and due to this the th leads to the properties of fragility, the hardness and stiffness.
Glassy solid substance can be differentiated from crystalline solid, with a glassy solid has advantages compared to crystalline solids for the purposes of the invention. In contrast to the glassy solids crystalline solid demonstrates the specific x-ray diffraction and other spectra of light scattering due to the regularly repeating arrangement of molecules. Glass does not show such properties.
The glass transition temperature can be determined in several ways, and one of the approximate methods uses differential scanning calorimetry (DSC). Other methods may include determining a temperature at which no dielectric movement of molecules, or monitoring changes in the loss of elasticity or elastic modulus (G ' or G') when the temperature on the oscillatory rheometer type. Using differential scanning calorimetry (DSC) to determine one of the types of glass transition temperature (Tg ). For DSC, the sample must be very cold and slowly heated until it begins to happen the first molecular motion. This event appears as a small, but measurable enthalpy change.
There are other "glassy types of transitions produced is walking at other temperatures. The transition temperature at which a glassy substance becomes deformable, can suvatsa substance associated with the frequency of the applied deformation. To explain this aspect can be considered window glass. It is known that the window glass in the ancient temple (say, 500 years old) will be thicker at the bottom than at the top. This Cathedral glass showed deformation (flowed under the action of gravity), because this movement has had sufficient time (at a very low frequency deformation). At higher frequency deformation Cathedral glass led himself as a brittle solid and collapsed.
In the process of eating food frequency deformation is relatively higher compared to the deformation caused by the gravitational settling of ancient glass. Therefore, chewing candy or confection sugar-based according to the invention usually exhibits all the physical characteristics of the glass being at a temperature below the temperature of chewing transition, despite the fact that such materials temperature chewing transition above the glass transition temperature by DSC.
Detected that the temperature of this specific transition (change from explicitly glassy solids to mobile chewing mass) can be accurately measured by dynamic assessment and the temperature characteristic is of cteristic (DMTA). Here is an example of a method of determining the temperature (called temperature "chewing transition") DMTA method.
Consideration and modeling of some physical-chemical properties of ingredients allows you to predict trends of influence of various components of the formulation on this particular type of transition. Such properties include the ability of each functional group to the formation of ties, the likely change in molecular mechanical volume depending on the temperature, as well as General aspects, such as the ability to rotate polymer molecules, etc.
To achieve the desired chewing transition analogues chewing caramel first transferred to the state of a viscous solution, which may contain some amount of melt some components, and may also contain some undissolved components in the form of particles. Viscosity is achieved either by reducing the water content or by adding moisture-tie components, such as hydrocolloids, especially in those cases where the mere reduction of the water content could reduce ERH below the critical values at which carry out the invention.
Being in a state of solution, although viscous, molecules of this solution is unordered. When this viscous solution contacts and cools morozhennym confectionery product, it quickly hardens. During this process, the viscosity inhibits or even prevents other natural (based on the minimum energy interactions between molecules) the rearrangement of the molecules in the crystal lattice. Therefore, the resulting structure is similar to the solid body is glass. This glass retaining the original statistical (random) orientation of its molecules, but without appreciable yield. Not wishing to be bound by theory, the authors believe that the nature and concentration of dissolved substances and the rapid increase of viscosity (to the extent of more than about 10 12 JV at the transition temperature) maintain the amorphous nature of the glassy solid.
Found that this transition (the transition) can be arranged by contacting chewy caramel with a frozen confectionery product, which is colder by more than about 15°and then cooling the obtained composite product in an environment with temperatures below -15°C. Caused thereby vitrifying serves several purposes and has many advantages, as noted here.
The allocation of relatively large latent heat, which would be caused by crystallization of similar chewy caramel, inhibited or prevented. Therefore the impact of such a large latent heat for origenae confection of ice cream also inhibited or prevented.
thermal conductivity of glass is relatively small compared to thermal conductivity of the crystal structure. Therefore, when the contact analogue chewy caramel with a frozen confectionery product is formed directly insulating layer and a large part of the heat is given in the refrigerating chamber, and not in the frozen confection. In one embodiment, a liquid similar chewy caramel high viscosity at 200°entered into contact with ice cream at -25°and then this combination has cooled. At the phase boundary immediately formed glass, however, the surface of the ice cream (visually)essentially did not melt. The obtained glass had a high transparency, providing composite products attractive appearance desired for the finished products supplied to consumers.
The glass may contain pigments or dyes dispersed essentially or completely evenly. For comparison, the crystals typically have high individual purity and crystallization from a solution of any previously enabled pigment concentrates and on the surfaces of crystals.
Glass retains its shape and hardness in contact with the frozen confectionery product before its use in food, which gives the transition temperature.
Low temperature storage is usually what's for frozen confectionery products, inhibit the processes of formation of grains or crystallized glass in which achieved lower energy state. Low temperatures slow down or prevent the production of energy necessary for activation of this reaction and, in addition, reduce the speed of this reaction. This avoids the use of low values of RH (relative humidity) storage for the inhibition of crystal formation. It also allows contact analogues chewing caramel according to the invention with a frozen confectionery products during storage and sale.
At the beginning of consumption of glass is fragile and can easily crack that provides the desired equal biter combination of analogue chewy caramel and frozen confection. After biting glassy caramel then changes in the mouth. This is only partly due to the higher temperature, because now comes into effect dissolution. Random orientation of the molecules in glassy caramel leads to the fact that this material is easily permeable to moisture and, therefore, dissolves faster than would occur with a crystalline material with its consumption. Therefore, contact with moisture rapidly changing the concentration of glass that facilitates the consumption of a composite product is A.
Mentioned moisture can be provided by the saliva, the formation of which may partially contribute to the inclusion of components such as acids or salts, the analogue of chewy caramel. In addition, this process also involved the moisture released by the melting of the ice contained in the frozen confectionery product, when its consumption.
The transition temperature decreases with decreasing concentration of the substance. Therefore, the initial glassy state analogue chewy caramel quickly moves to another state, here called "plastic phase". Going to a plastic phase, similar chewy caramel loses its glassy nature and restored razrabyvaemoy, typical of conventional chewing caramel.
As in the glassy state and in the plastic phase, the random orientation of the molecules of similar chewy caramel allows mixing and affinity of aromatic compounds. It provides a pleasant and long-lasting release of flavor in the consumption of the product.
In contrast, if a similar chewy caramel was in the crystalline state, the purity single crystals would lead to the concentration of fragrance on the surface of the crystals. Therefore, the consumption of crystalline product would lead to a quick and probably too strong the WMD initial release of the fragrance, with subsequent undesirable rapid disappearance, which is not liked by the consumers.
A composite product according to the invention can be made in the form of briquettes ice cream, extruded or molded. Such a briquette part or the entire surface may be coated with one or more layers of similar chewy caramel according to the invention. The coating can be applied, for example, by dipping or immersion. You can perform a simple or multiple coats of this analogue. In addition, the composite briquette ice cream may contain a core of similar chewy caramel, surrounded by a mass of ice cream, or can be made by way of "sheath - core", well-known experts in this field. Similar chewy caramel can be used in multiple inclusions in the frozen confection, alternative, or in addition to either of the two above options. In one embodiment, the analog chewy caramel can be in the form of one or more inclusions in the mass of ice cream in the shape of a bar or Cup.
A composite product according to the invention may take the form of slices or "candy" from ice cream, coated or glazed with similar chewy caramel.
This product can also be a dessert, for example, in the form of a dome-shaped cake or cake containing analogue of revotel the Noah caramel in the form of a coating, or in the form of the core, or in the form of inclusions.
Similar chewy caramel can also be applied in the form of successive layers or paint between layers of ice cream, for example, in layer cake or cake type "sticks."
A composite product according to the invention can be coated or dipped, or to unite otherwise coated fat-based, for example, with chocolate or glazirovatel the floor.
The way experimentalnogo DMTA-determining the temperature of the chewing transition
Details of the experiment
Viscoelastic properties preferably measured along the curve of the oscilloscope using a Polymer Labs DMTA instrument company Rheometric Scientific International, Piscataway NJ 08854, USA. For holding samples use the holder with a flexible disk. This DMTA-holder with flexible drive schematically shown in the drawing. The sample holder 1 consists of three aluminum rings 2, 3 and 4, separated by two plastic discs 5 and 6 (PET or KAPTON, 0.07 mm thickness). Middle ring 3 with a diameter of 50×38 mm and 2 mm thickness determines the thickness of the sample 7 for dimensions. The thickness can be increased if the samples are too soft. Even liquid samples can be held in place with two plastic discs 5 and 6 during the temperature scan.
The four pillars (not shown) DMTA instrument passed through the ring. These rings are rigidly attached keychain, four button the Lena to the supports with nuts above and below the rings (not shown), tightly clamping thus plastic disks 5 and 6 between the rings and preventing water leakage. If necessary, you can use a small amount of sealing grease (sealant).
Oscillatory force DMTA is applied to the center of the plastic disk "sandwich" sample - via M4 screw 8 passing through the plastic, divided aluminum sleeve 9 of a diameter of 6 mm (to maintain a 2 mm sample thickness). Nuts 10, 11, tightened the washers over 12 and under 13 plastic discs 5, 6, provide a rigid connection with the drive shaft 14 DMTA (you can't use O-rings as they have a noticeable transition at a temperature of about -50°). Head DMTA is positioned in such a way that the drive shaft 14 vertically aligned. The sample holder is in the horizontal plane below the head, to avoid gravitational effects during freezing, as well as to carry out cooling by immersion in liquid nitrogen.
It is important to note that plastic disks 5 and 6 allow free movement of the centre of the sample within ± 2 mm Is much larger than the bias applied to the center of the sample during the measurements (±to 0.032 mm). This corresponds to a voltage of about 0.2%, which is well within the linear viscoelastic interval at which the viscosity does not depend on voltage is tion.
After loading the samples include two thermocouples (type K, not shown) for measuring the temperature of the sample during the scan. A third thermocouple (not shown) in the rings used for signal differential thermal analysis (DTA), to confirm vitrification.
The procedure of loading the sample with an oscillating flexible disk
Samples of 2 mm thickness were taken from storage at -20 about With, gave them to warm to about room temperature (20 minutes), and then poured on the bottom of the plastic disk 6, inside the Central ring 3. Separating the sleeve 9 is placed in the center over the hole in the middle of the disk, and the upper plastic disc 5 placed and pressed onto the sample 7 and the ring. Then set the top retainer ring 2 and finish the sandwich specimen was secured with two screws. After the introduction of a Central screw 8 whole system was screwed to the supports DMTA. Nuts 10, 11 at the Central screw 8 is tightened on separating the sleeve 9, and the Central screw 8 attached to the drive shaft 14. Before this attachment was important to ensure that the Central screw 8 can freely move up and down.
Measurement and analysis
Modules viscoelasticity was measured using the bending of the flexible disk offset by ±32 microns, which corresponds to a voltage of approximately 0.2%, which is small enough to ensure that the s modules can be measured in the linear viscoelastic range. The glass transition temperature of chewing caramel (the onset of razrabyvaemoy) was determined modulo loss peak temperature at a frequency of 100 Hz (this temperature corresponds to the organoleptic sensation beginning of razrabyvaemoy and measured surface infrared thermometer). At this temperature chewing transition material sample works as "uoropolymer" when applied to the frequency of deformation.
Measurements can be carried out with many different values of the frequency in Hz, while the temperature of the sample is scanned continuously. Temperature scans were carried out in cooling mode with a rate of 0.5°C/min to -80°and in heating mode at a rate of 0.5°C/min up to 40°C. Data were recorded using the program "Lotus 1-2-3 Measure and analyzed using the software "Lotus 1-2-3" and "Excel". DMTA measurements with a flexible disk give well-defined module loss peak temperature due to the use of plastic discs, prevents leakage of the sample when the temperature of the transition. Detected according to the measurement results that the hardness of the plastic disks does not affect the determination of the temperature of the onset of razrabyvaemoy. This is because the rigidity becomes important only when the viscosity of the substance of the sample drops to 10 3 JV (whatis much later chewing transition).
EXAMPLES
Further, the invention is illustrated, but not limited to the following working examples, in which all percentages and parts are by weight.
Example 1: the Vitreous product obtained according to the invention
The following composition was produced according to the invention, as described below.
Ingredients (parts)
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