RU2532042C1 - Sugar-containing product manufacture method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to manufacture of sugar-containing products in combination with intensive sweeteners. The method envisages introduction of at least one intensive sweetener into a crystal sugar mass. The sweetener is introduced in the form of a water solution in an amount of 0.1-9.0 weight parts per 100 weight parts of sugar. Then the produced wetted mass of the product is dried with subsequent cooling. During the intensive sweetener water solution preparation one adds fructose in an amount of 0.5-1.5 weight parts per 100 weight parts of sugar into the solution. The solution introduction into the crystal sugar mass is performed gradually with simultaneous stirring of the mass in a drum-type mixer. Preferably, an intensive sweetening substance is chosen from stevioside, sucralose and acesulfame. The wetted sugar mass drying should be performed directly in a mixer; the mixer should be represented by a dragee machine.

EFFECT: invention allows to decrease individual sugar consumption due to an intensive sweetener introduction and enhance the product homogeneity with such homogeneity preservation during long storage and transportation.

4 cl, 2 tbl, 2 ex

Description

The invention relates to the food industry, namely to the production of sugar-containing products in combination with intense sweeteners, which can reduce individual sugar consumption.

Intensive sweeteners are substances of a non-sugar nature that are used to give the product a sweet taste, while they are hundreds (sometimes tens) times sweeter than sugar, do not carry energy load, do not require insulin absorption, do not cause caries, are suitable for the production of low-calorie and diabetic products nutrition. [Sarafanova L.A. Nutritional Supplements: Encyclopedia. - 2nd ed., Rev. And additional St. Petersburg: GIORD, 2004, pp. 35-36]. The following intense sweeteners are best known: potassium acesulfame (E950), aspartame (E951), cyclamic acid (E952) and its sodium, potassium and calcium salts, saccharin (E954), sucralose (E955), thaumatin (E957), glycyrrhizin (E958) , neohesperidin dihydrochalcon (E959), stevioside (E 960).

A known method for the production of sugar-containing product [EP, patent, 0334617 B1, cl. C13F 3/00, C13F 5/00, A23L 1/236, etc. 03/25/1988, op. 09/21/1994], which provides for the drying of sucrose syrup with an intense sweetener, sucralase, which is introduced into the syrup at the spray drying stage, to obtain sugar granules consisting of sucrose and sucralase crystals.

A known method of producing a sugar-containing product [RF Patent No. 2099428, IPC C13F 3/00, A23L 1/236, s. 12/08/1995, op. December 20, 1997], which envisages the introduction of a sweetener (an intense sweetener) into the crystalline sugar mass, from which a solution or suspension is prepared before administration with a concentration of 0.01-0.99 g / ml and used in an amount of 0.1-9, 0 parts by weight per 100 parts by weight sugar, while the resulting moistened mass of sugar with a sweetener is dried.

As a prototype, a method for the production of a sugar-containing product was selected [RF Patent No. 2099427, IPC С13F 3/00, A23L 1/236, s. 12/08/1995, op. 20.12.1997], which provides for the introduction of a sweetener (an intense sweetener) into the crystalline mass of sugar, from which a solution is prepared before administration and used in an amount of 0.1-9.0 parts by weight. per 100 parts by weight sugar, while the resulting moistened mass of the product is dried at a temperature of up to 120 ° C, followed by cooling.

The objective of the invention was to increase the homogeneity of the product while maintaining it during prolonged storage and transportation.

This problem is solved by the method of production of a sugar-containing product, which consists in introducing into the crystalline mass of sugar, at least one intense sweetener in the form of an aqueous solution in an amount of 0.1-9.0 parts by weight per 100 parts by weight sugar, and drying the resulting moistened mass of the product, followed by cooling, in which, according to the proposal, when preparing an aqueous solution of an intense sweetener, fructose is added to it at a rate of 0.5-1.5 parts by weight. per 100 parts by weight sugar, while the introduction of the solution into the crystalline mass of sugar is carried out gradually while stirring, in a drum type mixer. At the same time, an intense sweetener is selected from the following group: stevioside, sucralose, acesulfame. It is advisable to dry the moistened sugar mass directly in the mixer, and use a coating machine as a mixer (see, for example: https://www.agro-mash.ru/00 DRAJ mash naklon.html).

The proposed method it is possible to obtain a sugar-containing product of the following compositions (formulations).

Example I.

Component Name Mass fraction excluding water,% Granulated sugar 98.70 Stevioside 0.01 Sucralose 0.23 Acesulfame 0.06 Fructose 1.00 Total: one hundred Note. Water consumption no more than 700 ml per 50 kg of solids

Example II

Component Name Mass fraction excluding water,% Granulated sugar 98.00 Acesulfame 1.00 Fructose 1.00 Total: 100.00 Note. Water consumption no more than 700 ml per 50 kg of solids

As the basis for the production of a sugar-containing product, ordinary beet or cane granulated sugar is used, preferably with a crystal size of 1 mm or more. The required amount of intense sweeteners (hereinafter referred to as sweeteners) and fructose are weighed in accordance with the formulation. Sweeteners and fructose are dissolved in prepared water until a clear solution is obtained at room temperature. Typically, the concentration of sweeteners is in the range of 0.01-0.99 g / ml.

Mixing granulated sugar with a solution of sweeteners and fructose is carried out in mixers for bulk solids of drum type with a wide inlet. Optimally suitable for this purpose is a panning machine designed for loading from 30 to 100 kg. This type of mixer provides the ability to direct the flow of the mixture of components from top to bottom, and the flow of heated air from bottom to top, forming a counterflow and, as a result, a better and faster heat transfer. Sugar is placed in the mixer and the apparatus is turned on. The solution is continuously poured in a thin stream or periodically in small portions into the mixer. The volume of the solution is calculated in such a way as to ensure only wetting of granulated sugar and to prevent its dissolution. At the same time, moistened sugar should maintain sufficient flowability. The maximum amount of solution that can be added to the mixer depends on the amount of small fraction of sugar crystals. The finer the granulated sugar, the smaller the volume of solution to be added to the mixer. During the operation of the mixer, the solution is uniformly wetted and distributed by a thin film on the surface of sugar crystals. Sugar while maintaining some fluidity, characteristic of bulk products. Upon completion of the solution, depending on the volume and performance of the equipment (mixer) used, stirring is continued until a sugar homogeneous mass of moisture is obtained. The finished mixture is dried directly in the mixer with constant stirring, supplying hot air with a temperature of about 80 ° C through a wide inlet. Air is supplied through a pipe, the cross-sectional area of which is approximately 50% of the area of the feed opening of the mixer. The use of a large-sized air supply pipe provides a large area of air contact with the mixture of components, the rapid transfer of more heat, while maintaining a slow air flow, which significantly reduces dust formation during drying and cooling. The direction of air movement in the mixer is selected in countercurrent to the direction of movement of sugar in the mixer. Due to air pressure, the drying of the sugar crystals occurs in suspension, which ensures uniform heating of the crystal over the entire surface and a reduction in drying time. Heating sugar should ensure uniform drying of the mixture and prevent melting of crystals, as well as thermal decomposition of intense sweeteners. In the process of slow and uniform heating of sugar, water slowly evaporates, and a sweetener (sweeteners) crystallizes on the surface of the sugar and is firmly bound to sugar crystals. Due to the introduction of fructose, which has hygroscopic properties, into the solution, the viscosity of the solution increases during the drying process. Thus, the ability to diffuse molecules of intense sweeteners is reduced. As a result, this contributes to the formation of many small crystals on the surface of the sugar crystal in the presence of defects, preventing (as in the prototype) the formation of large single crystals that can break off the surface of sugar crystals, for example, during storage, packaging or transportation. It should be noted that fructose is not an intensive sweetener (it belongs to the category of sweeteners, with a sweetness coefficient not exceeding 2 - see, for example: https://www.produkt.bv/Notice/show/83), and its addition in the declared quantities do not actually affect the sweetness of the final product.

Drying of the product is carried out to moisture indicators corresponding to the requirements of the regulatory documentation for the product. After drying, the product is continued to mix and air is introduced into the mixer with a temperature corresponding to the temperature of the production room for cooling the product.

The implementation of the method also allows:

- to provide high precision dosing of intense sweeteners;

- pasteurize the solution;

- use formulations with several sweeteners in various combinations and concentrations;

- to adjust during the drying process the moisture content in the product to standard limits;

- use a countercurrent of heated air and sugar, as well as the process of falling sugar crystals into a stream of warm air to accelerate the drying process in order to form more small crystals of intense sweeteners.

Claims (4)

1. A method of producing a sugar-containing product, comprising introducing into the crystalline mass of sugar, at least one intense sweetener, in the form of an aqueous solution in an amount of 0.1-9.0 parts by weight per 100 parts by weight sugar, and drying the resulting moistened mass of the product, followed by cooling, characterized in that when preparing an aqueous solution of an intense sweetener, fructose is added to it at a rate of 0.5-1.5 parts by weight per 100 parts by weight sugar, while introducing the solution into the crystalline mass of sugar is carried out gradually while stirring it in a drum type mixer. 2. The method according to claim 1, characterized in that the intense sweetener is selected from the following group: stevioside, sucralose, acesulfame. 3. The method according to claim 1 or 2, characterized in that the drying of the moistened mass of sugar is carried out directly in the mixer. 4. The method according to claim 3, characterized in that as a drum-type mixer, a coating machine is used.