阅读说明：本技术 制备糖果产品的方法和所得产品 (Process for preparing a confectionery product and the resulting product ) 是由 A·鲍蒂尼 林志奇 A·鲁格里 M·马里尼 C·卡佩莱蒂 A·V·阿尔塔米拉诺里奥斯 于 2019-02-27 设计创作，主要内容包括：公开的是制备具有至少一个白色部分的、不含二氧化钛的多色硬糖的方法。(Disclosed is a method for making a multi-colored hard candy having at least one white portion that is free of titanium dioxide.)

1. A process for manufacturing a confectionery product, in particular a hard candy, containing neither crystalline components nor titanium dioxide, said confectionery being white or multicoloured, having at least one white portion, said process comprising the steps of:

-preparing a first liquid mixture comprising ingredients of condensed milk in an amount of 0.5% to 5% by weight of the total confectionery and optionally animal and/or vegetable fats selected from the group consisting of butter, vegetable oils, hydrogenated vegetable oils, cocoa butter, lard, ghee, butter and milk powder

-preparing a second liquid mixture in the form of an aqueous solution comprising at least sugar and glucose syrup, alone or in combination with each other;

-mixing the first and second mixtures;

-transferring the resulting mass into a vacuum cooker and cooking the confectionery mass at a pressure of-0.2 to-0.5 bar and a temperature of 130 ℃ to 139 ℃ relative to atmospheric pressure.

2. A process as claimed in claim 1, wherein the cooking step is carried out at a temperature of from 130 ℃ to 139 ℃ and a pressure of from-0.3 to-0.4 bar relative to atmospheric pressure.

3. A process as claimed in claim 1, wherein an aqueous solution is added to the first mixture, said solution comprising one or more of the following: sodium chloride, sodium bicarbonate, lecithin and maltodextrin.

4. A method as claimed in claim 1, further comprising the steps of:

-dividing the cooked confectionery mass into one or more streams and conveying each of said streams to one or more static mixers, where at least one flavouring, colouring or additive is added;

-placing one or more of the resulting confectionery masses in a heated hopper;

-pouring the one or more confectionery masses from the hopper into a mould to obtain individual confectionery characterised by one or more white areas.

5. White or multi-coloured hard candy with at least one white part, comprising from 0.5 to 5% by weight of the total candy of condensed milk and optionally animal and/or vegetable fats, and characterized by the absence of crystalline constituents and the absence of titanium dioxide.

6. Use of condensed milk as a replacement additive for titanium dioxide in confectionery products having at least one white portion.

Prior Art

Confectionery products, especially hard boiled candies, characterized by white areas are usually prepared with a white pigment, one of the most widely used being the additive titanium dioxide. Alternatively, other white pigments such as carbonates (obtained by grinding or precipitation) or starches are used.

The use of titanium dioxide is intended to obtain areas characterized by a bright, opaque white color that does not turn yellow during production. The yellowing during the process of obtaining the white part of the hard candy is due to the cooking of the fat part and the sugar contained in the product.

However, regulatory agencies are currently validating the safety of titanium dioxide as a food additive. Therefore, there is a need to evaluate possible alternatives to titanium dioxide that provide the same effect but do not involve product safety risks.

Deposited hard candies (Deposited hard candies) are typically manufactured by standard continuous or semi-continuous manufacturing methods described in the industrial scientific literature, such as the book "Sugar contact management, 2 nd edition, 1999, page 148-.

Candies containing milk or derivatives are known, for example from US20110305818, which also discloses a process for their production. However, the candy contains sugar crystals and the water content ranges from 5% to 9% of the total candy.

The method comprises preparing a solution consisting of water, sugar (sugar) and sugars other than sugar. The mixture is preheated and fats, oils, emulsifiers, milk and its derivatives are added.

The resulting mixture is then cooked, subsequently cooled, and formed into individual confections of the desired shape.

In particular, the preparation of the solution comprises a pre-cooking step, carried out in a tank at a temperature ranging from 110 to 112 ℃ according to the above instruction manual.

According to US20110305818, fats, oils, emulsifiers and milk and derivatives thereof are added to pre-cooked syrup. Only the mixture is subjected to a cooking step. The temperatures used in the cooking step (not described in US 20110305818) range from 140 to 144 ℃ as reported in the above instruction manual, which also teaches the post-cooking steps required to prepare hard boiled candies. In particular, the cooked mass is then sent to a vacuum chamber where it is left in the vacuum chamber prior to being poured into the mold. The negative pressure applied in the vacuum chamber does not exceed-0.98 bar relative to atmospheric pressure.

Colorants, flavors, and other additives may be added during the transfer of the material from the vacuum chamber to the molding station.

After forming the individual candies in the mold, the obtained candies are sent to the final packaging step. However, US20110305818 does not describe the colour of the confectionery obtained by said process.

Thus, there remains a need to produce hard, preferably molded confections having a white appearance but which do not contain titanium dioxide.

Detailed Description

It has been found that a hard, preferably moulded candy, which is white or a multi-coloured candy having at least one white portion, can be advantageously obtained without the use of titanium dioxide. The hard candy obtained according to the invention is free of crystalline sugar or other crystalline components and is preferably in a completely amorphous state. The confectionery obtained according to the invention is preferably characterized by a residual water content of between 0.5% and 5%, preferably between 0.7% and 3%, most preferably between 1.2% and 2.7% by weight of the finished confectionery.

A preferred form of embodiment is a blanket or segment (also known as a swirl) in which white portions alternate with portions of other colors.