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  • 权利要求
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    • 专利摘要:
    The invention relates to pearl sugar with a dissolution time at 20 ° C according to test A between 3 minutes and 8 minutes. The invention further relates to a process for the preparation of pearl sugars, using a sugar-containing raw material which is brought to a moisture content between 0.5 and 4.0% by weight, an average size of 0.40 and 1.20 mm wherein at most 2% by weight of the particles have a size of at most 0.20 mm.
    公开号:BE1024345B1
    申请号:E2017/5076
    申请日:2017-02-06
    公开日:2018-02-05
    发明作者:Jörg Bernard；Tillmann Dörr；Eric Borgers；Soete Johan De；Didier Goffin
    申请人:Tiense Suikerraffinaderij N.V.；
    IPC主号:
    专利说明:

    (30) Priority data:
    05/02/2016 EP 16000287.9 (73) Holder (s):
    Raffinerie Tirlemontoise N.V.
    3300, TENES
    Belgium (72) Inventor (s):
    BERNARD Jörg 67283 ALBSHEIM Germany
    DÖRR Tillmann
    67591 HOHEN-SÜLZEN
    Germany
    BORGERS Eric 3470 KORTENAKEN Belgium
    DE SOETE Johan 3010 KESSEL-LO Belgium
    GOFFIN Didier 1350 ORP-JAUCHE Belgium (54) Pearl sugar and method for preparing pearl sugar (57) The invention relates to pearl sugar with a dissolution time at 20 ° C according to test A between 3 minutes and 8 minutes. The invention further relates to a process for the preparation of pearl sugars, using a sugar-containing raw material which is brought to a moisture content between 0.5 and 4.0% by weight, an average size of 0.40 and 1.20 mm, wherein at most 2% by weight of the particles has a size of at most 0.20 mm.
    Vac-High PC4M & 10 KV x7f> - WW 001417
    HZK2 140T 1.1% / lgQbar / reiay
    Fig. 1
    BELGIAN INVENTION PATENT
    FPS Economy, K.M.O., Self-employed & Energy
    Intellectual Property Office
    Publication number: 1024345 Filing number: BE2017 / 5076
    International classification: A21D 13/00 Date of issue: 05/02/2018
    The Minister of Economy,
    Having regard to the Paris Convention of 20 March 1883 for the Protection of Industrial Property;
    Having regard to the Law of March 28, 1984 on inventive patents, Article 22, for patent applications filed before September 22, 2014;
    Having regard to Title 1 Invention Patents of Book XI of the Economic Law Code, Article XI.24, for patent applications filed from September 22, 2014;
    Having regard to the Royal Decree of 2 December 1986 on the filing, granting and maintenance of inventive patents, Article 28;
    Having regard to the application for an invention patent received by the Intellectual Property Office on 06/02/2017.
    Whereas for patent applications that fall within the scope of Title 1, Book XI, of the Code of Economic Law (hereinafter WER), in accordance with Article XI.19, § 4, second paragraph, of the WER, the granted patent will be limited. to the patent claims for which the novelty search report was prepared, when the patent application is the subject of a novelty search report indicating a lack of unity of invention as referred to in paragraph 1, and when the applicant does not limit his filing and does not file a divisional application in accordance with the search report.
    Decision:
    Article 1
    Tiense Suikerraffinaderij N.V., Aandorenstraat 1, 3300TIENEN Belgium;
    represented by
    NÖLLEN Maarten Dirk-Johan, Meir 24 box 17, 2000, ANTWERP;
    a Belgian invention patent with a term of 20 years, subject to payment of the annual fees as referred to in Article XI.48, § 1 of the Code of Economic Law, for: Pearl sugar and method for preparing pearl sugar.
    INVENTOR (S):
    BERNARD Jörg, Am Dorf 9, 67283, ALBSHEIM;
    DÖRR Tillmann, Bahnhofstrasse 54, 67591, HOHEN-SÜLZEN;
    BORGERS Eric, Oude Schansstraat 66, 3470, KORTENAKEN;
    DE SOETE Johan, Jozef Wautersstraat 79, 3010, KESSEL-LO;
    GOFFIN Didier, Rue de Branchon 82, 1350, ORP-JAUCHE;
    PRIORITY:
    05/02/2016 EP 16000287.9;
    BREAKDOWN:
    Split from basic application: Filing date of the basic application:
    Article 2. - This patent is granted without prior investigation into the patentability of the invention, without warranty of the Merit of the invention, nor of the accuracy of its description and at the risk of the applicant (s).
    Brussels, 05/02/2018,
    With special authorization:
    BE2017 / 5076
    Pearl sugar and method for preparing pearl sugar
    The invention relates to pearl sugar and to a method for preparing pearl sugar.
    Pearl sugar is known from, inter alia, EP-A 0554231. The known pearl sugar is characterized in that it dissolves rather slowly in water, and thus has a high dissolution time.
    It is a drawback of the known pearl sugar that the high dissolution time is not optimal for certain applications.
    It is the object of the present invention to reduce or even eliminate the said drawback.
    The object is achieved thereby that the pearl sugar has a dissolution time at 20 ° C according to Test A, which is between 3 minutes and 8 minutes.
    It is an advantage of the pearl sugar according to the invention that additional applications and customer preferences can be served.
    US-A 2014/011892 relates to a pearl sugar particle comprising granular sugar and at least one additive, wherein the at least one additive is distributed homogeneously throughout the pearl sugar particle. A composition with a plurality of pearl sugar particles and a method of preparing a pearl sugar are also disclosed.
    EP-A 2631304 protects the production of raw sugar with a crystalline appearance. Independent claims are also present for the raw sugar suitable for the preparation of foodstuffs; a diagram from the description for the production of raw sugar, and its use, for the production of products and for successive preparation; and a copy and construction of machines from the diagram or figure from the description, for realizing the above-mentioned method.
    FR-B 0623344 relates to a process for the preparation of auctions, sugar bread and the like products from crystalline sugar. The crystalline sugar is in suitable forms which are centrifuged and is contacted with a saturated or supersaturated white sugar solution at a temperature significantly higher than the temperature of the sugar crystals in the molds.
    The invention relates to pearl sugar. Pearl sugar is known as such and is also called hail sugar or ground sugar, which terms are synonyms. It is an agglomerate of sugar crystals with an irregular and varying shape, the largest dimension of the irregular shape mentioned being continuously between 1 and 10 mm. The irregularity and the shape variations distinguish pearl sugar from sugar cubes; moreover
    BE2017 / 5076 sugar cubes normally have a much higher weight than pearl sugar. For example, a typical weight of a sugar cube is about 3 grams per cube, while a single pearl sugar according to the invention preferably weighs between 0.05 and 1.0 grams, more preferably between 0.1 and 0.75 grams.
    In the context of the present invention, the term sugar means a monosaccharide, a disaccharide or a mixture of monosaccharides and / or disaccharides. According to the invention, the sugar used is preferably glucose, fructose, isomaltulose, tagatose, trehalulose, trehalose, sucrose or mixture requirement thereof. Most preferably, the sugar is sucrose and / or isomaltulose. Pearl sugar can be coated in an optional follow-up treatment, for example to provide a color or a specific taste. In addition, the sugar in the pearl sugar can optionally be mixed with non-sugar ingredients or additives.
    Pearl sugar has many applications, including the use on uncovered baked goods as a flavoring and decoration agent, and the use in waffles, such as the Liège waffle. In waffles like the Liège waffles, the pearl sugar should not only provide sweetness, but also a certain crispness when consumed. The use of pearl sugar in wafers shows that pearl sugar often has to meet several criteria; not only should it provide sweetness, but it may also be required to provide functionality such as crispness, and it may also be required to provide aesthetic qualities. According to the invention, it has been found that pearl sugar with a dissolution time between three minutes and eight minutes is very suitable for meeting the various criteria of sweetness, functionality and aesthetics as mentioned above.
    According to the invention, the dissolution time of pearl sugar is determined at 20 ° C based on the following test, referred to herein as Test A:
    i. Placing a scale on a stand so that an object such as a beaker can be placed under the scale. A ballast weight of about 10 grams is placed on the scale. The balance must be designed in such a way that a sample to be weighed can also be attached to the scale from below.
    ii. A small sieve of about 50 by 50 mm in size with a mesh size of about 1 mm is equipped with wires that are attached to the corners of the sieve and come together above the sieve, where they are connected from below to the scale, for example with a hook ;
    iii. A standard glass beaker for use in a laboratory with a capacity of 1000 ml and an internal diameter of approximately 100 mm is filled with 600 ml of demineralized water at 20 ° C and placed under the scale, so that the sieve is in the water
    BE2017 / 5076
    State and about 4 cm below the water surface. The sieve should not touch the glass of the cup.
    iv. The scale is adjusted to 0.00 grams. 20 pearl sugars, with a largest dimension between 5.6 and 8.0 mm and weighing between 4.9 and 5.1 grams together, are placed on the sieve. This determines the start of the determination of the dissolution time.
    Q. The cup is left undisturbed, the water is not stirred in any way. vi. The dissolution time is the time when the weight display on the scale returns to 0.0 grams.
    The pearl sugar of the invention has a dissolution time in Test A as defined herein which is between 3 and 8 minutes. A dissolution time of at least 3 minutes has been found to be helpful in achieving a smooth balance of sweetness, functionality and aesthetic qualities. Preferably, the dissolution time is at least 3 minutes and 30 seconds, more preferably at least 4 minutes, 4 minutes and 30 seconds, or even at least 5 minutes. In addition, it has been found that the delicate balance of sweetness, functionality and aesthetic qualities is achieved when the dissolution time is at most 8 minutes; preferably, the dissolution time is at most 7 minutes and 30 seconds, 7 minutes, 6 minutes and 30 seconds, or even at most 6 minutes.
    The dissolution time determined according to Test A requires the presence of certain size pearl sugar, as explained in the Test A description given above. The requirements for the dimensions in the execution of Test A are an integral part of the test, since the dissolution time will be different if the dimensions differ significantly from those given in the description of Test A.
    If control is required to determine whether a sample of pearl sugar is according to the invention, where the available pearl sugars are initially outside the required dimensions and are too large, the pearl sugars can simply be reduced in size, for example by grinding, in order to meet the requirements of Test A.
    If control is required to determine whether a sample of pearl sugar is of the invention, where the available pearl sugars are initially too small to meet the requirements of Test A, the pearl sugars should be subjected to Test B as defined below. The dissolution time of a pearl sugar according to Test B is always considerably shorter than the dissolution time according to test A of a pearl sugar which is in all respects on the format after the same pearl sugar. According to an embodiment of the invention, the dissolution time according to test B is between 1 minute and 3 minutes and 30 seconds. Preferably the dissolution time
    BE2017 / 5076 according to Test B for at least 1 minute and 20 seconds, 1 minute and 40 seconds or even at least 2 minutes. Preferably the dissolution time according to test B is at most 3 minutes and 10 seconds, 3 minutes, 2 minutes and 50 seconds or even at most 2 minutes and 40 seconds.
    Test B is identical to Test A except for the features of step (iv); step (iv) is replaced in its entirety by step (iv-b), which is defined as follows:
    (iv-b) the scale is set at 0.00 grams. 5.0 grams of pearl sugars, of which at least 80% by weight have a largest dimension of at least 1.6 mm and of which at most 8% by weight have a largest dimension of 2.5 mm or more, are placed on the screen. This determines the start of the determination of the dissolution time.
    The pearl sugars to be used for test B are significantly smaller than those used in test A. When the pearl sugars in an available sample are initially too small to be used in test A but are still too large for test B, they should be in accordance with the requirements of Test B, for example, by grinding or sieving. The pearl sugars that are currently sold by Tiense Suikerraffmaderij N.V. under the particle size-related conditions of 'Pl' are pearl sugars suitable for Test B.
    In a preferred embodiment of the invention, the pearl sugar has a bulk density of between 600 and 700 kg / m 3 . A bulk density of at least 600, preferably at least 610 or even 620 or 630 kg / m 3 , is believed to contribute to achieving sufficient pearl sugar functionality; similarly, a bulk density of at most 700 kg / m 3 , preferably at most 690 or even at most 680 kg / m 3 is considered to contribute to achieving sufficient pearl sugar functionality.
    In a preferred embodiment of the invention, the granular density of the pearl sugar is between 1.20 and 1.35 g / cm 3 , more preferably between 1.25 and 1.30 g / cm 3 .
    In a preferred embodiment, the pore diameter is at least 10 µm, which pore diameter results from the sticking together of individual crystals / particles that together form the pearl sugar and using mercury porosimetry according to DIN 66133. Further preferably, the pore diameter is at least 15, 20 or even at least at least 25 pm. Without a desire to be bound by theory, it is believed that a sufficiently large pore diameter can contribute to the interaction between a pearl sugar and the matrix in which the pearl sugar is embedded in certain uses. An example of such usage is a
    BE2017 / 5076 dough for a wafer. The said pore diameter can thereby help to achieve the desired functionality of the pearl sugar. In order to avoid that the interaction between pearl sugar and the matrix is too intensive, it is preferred that the pore diameter is at most 70, more preferably at most 65, 60 or 55 or even at most 50 or 45 µm.
    The pore volume determined according to DIN 66133 is preferably at least 120 mm 3 / g, more preferably at least 125 or 130 mm 3 / g. The pore volume is preferably at most 155, more preferably at most 150 mm 3 / g.
    In one embodiment of the invention, the pearl sugar has a dissolution time at 20 ° C in Test A of 4 minutes to 7 minutes, it consists of sucrose, it has a bulk density between 630 and 690 kg / m 3 , a grain density between 1.20 and 1.36 g / cm 3 , a pore diameter between 20 and 50 μηι and a pore volume between 125 and 155 mm 3 / g.
    The invention also relates to a method for preparing pearl sugar, preferably the pearl sugar according to the invention. The method includes:
    - A preparatory step in which a raw material containing sugar is brought to a moisture content between 0.5 and 4.0% by weight, wherein the raw material has an average size of 0.5 to 1.2 mm or is applied thereon, and wherein the raw material contains or is applied at most 2% by weight of particles with a size of at most 0.20 mm;
    - A pressing step, in which the raw material is pressed into intermediate shapes - herein called briquettes;
    - a drying step in which the briquettes are pre-dried;
    - A maturing step, in which the pre-dried briquettes are subjected to the action of air with a relative humidity of 30 to 70% and a temperature between 15 and 35 0 C for a residence time of at least 12 hours, in order to form dried briquettes ;
    - A breaking step, in which the dried briquettes are ground or broken to form pearl sugar;
    - Optional a sieving step, in which the pearl sugar is brought into particle sizes within a certain range.
    A raw material is made available in the preparatory step of the method according to the invention. The raw material must contain sugar, in one embodiment the raw material consists almost entirely or even entirely of sugar. Also in the method of the invention
    BE2017 / 5076, the term sugar has the meaning as indicated above. In an important embodiment, the raw material consists of sugar and the sugar is sucrose and / or isomaltulose.
    The raw material must take the form of particles, for example crystals. The particles, in particular the sugar particles, should have or should be brought to an average size of between 0.40 and 1.20 mm. It has been found that such particles can lead to the preparation of pearl sugar with a yummy combination of properties.
    The average size of the raw material particles is defined as the “MA” value resulting from the sieving method as disclosed in ICUMSA method GS2 / 9-37 (2005), calculated according to the “Rens method”, as elaborated in point 3 of the Appendix to ICUMSA method GS2 / 9-37 (2005). A non-limiting example of a frequently used sieve stack, in descending order of sieve openings, is: 1.0; 0.90; 0.80; 0.70; 0.63; 0.50; 0.40; 0.315 and 0.20 mm. Other Staples compositions are of course possible and even necessary when the particle size of the raw material requires it. Preferably the MA of the particles, in particular the sugar particles, is at least 0.45 or even at least 0.50; 0.55 or even at least 0.60 mm. Preferably, the average size of the particles is at most 1.15; 1.10; 1.05; 1.00; 0.95; 0.90 or even at most 0.85 mm.
    When the particles in the raw material are initially too large to serve as a raw material in the method of the invention, they can be brought within a range as given above by methods known in the art such as grinding, possibly in combination with sieving.
    It was found to be positive when the standard deviation of the average size of the raw material particles, expressed as a percentage of the average size, is at most 40%. The standard deviation as referred to herein is the "CV" value as determined by the Rens method given above. Thus, the CV is preferably at most 40%, more preferably at most 35, 30, 25 or even at most 20%. It has been found that the functional properties of the pearl sugar can be optimized when the standard deviation of the average size of the raw material is within the limits as indicated herein. In addition, it has been found that the properties of the briquettes, as defined below, can also be optimized in this way.
    It has been found that the raw material should not contain a large amount of very fine particles, since a large amount of fine particles can simply lead to the preparation of pearl sugars that do not have the combination of properties where the
    BE2017 / 5076 invention see heading. According to the invention, the raw material must therefore contain at most 2% by weight of particles with a size of at most 0.20 mm, or must be processed to such a size. Preferably, the raw material - or the raw material is processed for that purpose - contains at most 1.8; 1.6; 1.4; 1.2; 1.0 or even at most 0.8 or 0.6% by weight of particles with a size of at most 0.20 mm.
    It has been found that the moisture content of the raw material can affect the properties of the pearl sugar produced from that raw material. As used herein, the term "moisture" means water. According to the invention, the raw material in the preparatory step should contain or be adapted to at least 0.5% by weight moisture, as this aids in generating agglomerates in the pressing step. The moisture content of the raw material is defined herein as the result of the “Loss on Drying” step according to the ICUMSA method GS2 / 1/3 / -15 (2005). Preferably, the moisture content of the raw material is brought to at least 0.55; 0.60; 0.65; 0.70; 0.75, or even 0.80% by weight. According to the invention, the moisture content should be or be adjusted to 4.0% by weight, in order to avoid an undesirable combination of properties of the prepared pearl sugar. Preferably, the moisture content of the raw material is at most 3.5; 3.0; 2.8; 2.6; 2.4; 2.2; 2.0 or even up to 1.8; 1.6 or 1.5 weight percent, or is it adjusted accordingly.
    In an important embodiment of the invention, the limits on the moisture content given for the raw material as a whole also apply to the sugar contained in the raw material.
    According to the method of the invention, the raw material provided in the preparatory step is subjected to a pressing step. As is known in the art, applying pressure to a sugar-containing raw material with an increased moisture content can lead to the formation of agglomerates and thus allow the generation of certain shapes. In the pressing step, the raw material is brought into an intermediate form. The intermediate form is referred to herein as a briquette. The pressing step can be performed with means known in the art, such as, for example, a pair of roller presses. The effective shape of a briquette can vary widely; it may be in the shape of a small ball or cube, or rather of a bar of soap, or be skin-shaped, etc. The briquette should be significantly larger than the typical size of the pearl sugars formed in a later step. Thus, a briquette preferably weighs at least 3 grams, more preferably at least 4, 5, 6, 7, 8, 9 or even at least 10 grams. For practical reasons, a briquette weighs
    BE2017 / 5076 normally not more than 1 kg, preferably not more than 750, 500, 400, 300, 200 or even at most 100, 75 or 50 grams. A preferred example of the shape of a briquette is shown in Figure 3.
    The effective pressure to which the raw material is subjected during the pressing step can vary over a wide range and moreover depends on the shape of the briquette and the type of press used. However, the person skilled in the art can determine the correct pressure without problems by looking at the properties of the resulting briquettes. In this connection it is noted that application of too high a pressure will lead to an undesirable increase in the fracture percentage of the sugar crystals, which has been found to lead, inter alia, to an increase in the dissolution time of the pearl sugar produced from these briquettes. Too high a pressure can therefore lead to the preparation of pearl sugars which are no longer according to the invention. In this regard, it is further noted that when using insufficiently high pressure, the briquettes will have insufficient coherence and tend to decompose in subsequent process steps. In addition, a pearl sugar produced in this way has the risk of too low a dissolution time, so that it will no longer be according to the invention.
    The formation of the briquettes, depending on the specific technology used, may mean that some of the raw material introduced into the pressing step cannot be converted into a briquette and separated from the briquettes as a side stream. In a preferred form of the invention, a recirculation step is performed in which at least part of the side stream is reused in the preparatory step. This is preferably done by mixing said part of the side stream during the preparatory step with the raw material to form a feed mixture. The food mixture has, or is applied to, a moisture content between 0.5 and 4.0% by weight. In the subsequent pressing step, the food mixture, instead of the raw material, is then pressed into briquettes.
    The amount of sidestream material subjected to the recirculation step can vary between wide limits. However, it is preferred that the side stream never completely replaces the raw material. Preferably, the weight ratio in the feed mixture between the material from the side stream and the raw material is between 75:25 and 1:99, more preferably between 50:50 and 10:90.
    Shortly after formation, the briquettes are subjected to a drying step. In a preferred embodiment, the drying step is performed immediately after the pressing step. In the
    BE2017 / 5076 drying step, the moisture content of the briquettes is lowered, but not yet to the concentration that is ultimately desirable and typical for pearl sugar. Thus, the drying performed in the drying step is referred to as pre-drying. In the drying step, the moisture content of the briquettes is reduced, and preferably brought to a level between 0.2 and 0.8% by weight, thereby forming pre-dried briquettes. The drying step can be carried out with means known per se. In one embodiment, the drying step is performed in an infrared drying oven. In another embodiment, the drying step is performed in a microwave oven. A combination of infrared drying and microwave drying is also possible according to the invention.
    In an optional embodiment of the invention, the pre-dried briquettes are not immediately subjected to the maturing step described below, but are first allowed, a relaxation step, to rest at near room temperature, preferably between 15 ° C and 30 ° C during a relaxation time. The relaxation time is preferably between 5 and 60 minutes. Preferably, the moisture content in the briquettes is lowered during the relaxation step; the reduction is preferably between 0.1 and 0.5% by weight. It has been found that said reduction in moisture content can typically be achieved by exposing the briquettes to ambient air or a flow of ambient air. As an advantage of performing the relaxation step, it has been found that the hardness of the pre-dried briquettes increases and that they can therefore be treated better afterwards.
    According to the invention, the pre-dried briquettes, which have optionally undergone the relaxation step, are treated in a maturing step. In the maturing step, the pre-dried briquettes are exposed to the reaction of air with a relative humidity of 30 to 70% at a temperature of preferably 15 to 35 ° C for a period preferably from 2 hours to 96 hours, so as to be dried briquettes. Such a maturing step is known, and in practice is often carried out in a silo. The objectives of the maturing step are to slow down the moisture content of the briquettes and increase the hardness of the briquettes. The moisture content is preferably reduced to a maximum of 0.2% by weight, more preferably a maximum of 0.1% by weight. The hardness increases. Within the context of the present invention, hardness is measured with a Tablet Tester 8M from Pharmatron - Dr. ir. Schleuniger; the result is expressed in Newton (N). As a result of the maturation, the hardness increases to preferably 150 to 350 N, more preferably between 175 and 300 N, most preferably between 200 and 250 N.
    BE2017 / 5076
    According to the invention, the dried briquettes are subjected to a breaking step.
    The breaking step can be performed by means known per se, such as, for example, cracking briquettes between two rotating rollers in a lump breaker. When broken, the briquettes will disintegrate into smaller, irregular shapes, which make up the pearl sugar of the invention.
    In an optional step of the invention, the pearl sugar formed in the crushing step is subjected to a sieving step, the pearl sugar being brought into a defined range of particle sizes. Such a sieving step is known per se.
    The pearl sugar produced in the method of the invention may be a pearl sugar having a composition, size, dissolution time according to test A or test B, bulk density, grain density, pore diameter or pore volume according to any of the embodiments described above.
    In the figures,
    Figure 1 shows an image of a scanning electron microscope (SEM) of a section of a pearl sugar according to the invention;
    - Figure 2 shows an SEM image of a section of a known pearl sugar, namely pearl sugar type P4 (supplier: Tiense Suikerraffinaderij NV); compared to the pearl sugar according to the invention, the known pearl sugar has a considerably higher degree of very fine particles and also considerably more loss of the primary crystal structures;
    Figure 3 shows a briquette according to the invention.
    The invention is illustrated by the following examples and comparative examples, without being limited thereto.
    Example 1
    A raw material consisting of sucrose with an MA of 0.67 mm, a CV of 29%, 0.3% by weight of particles of at most 0.20 mm and 0.03% by weight of moisture was brought to a moisture content of 1.2% by weight. The raw material was pressed into briquettes in a roller press with an average weight of 13.5 grams. The briquettes were pre-dried in a microwave oven to a moisture content of 0.6% by weight, immediately after which they were left in a relaxation step - in ambient air and at room temperature for about 20 minutes, resulting in a further reduction in moisture content to 0, 35 weight percent. On that
    BE2017 / 5076 point, the hardness of the briquettes was about 90 N. The pre-dried briquettes were now subjected to the maturing step, whereby the briquettes were exposed to air at 25 0 C with a relative humidity of 50% for 7 days, after which the moisture content of the dried briquettes was 0.05 weight percent and their hardness was 225 N. The dried briquettes (see Figure 3) were then subjected to a crushing step in a lump breaker to form pearl sugar. The pearl sugar had a dissolution time in Test A of 5 minutes and 45 seconds, a pore diameter of 28 µm, a pore volume of 149 mm 3 / g, a bulk density of 670 kg / m 3, and a grain density of 1.27 g / cm 3 . A SEM image of a portion of a single pearl sugar is shown in Figure 1.
    Comparative example A
    Measurements were carried out on commercially available type P4 pearl sugar (Raffinerie Tirlemontoise). The known pearl sugar had a dissolution time in test A of 10 minutes and 30 seconds, a pore volume of 104 mm 3 / g, a pore diameter of 7 µm, a bulk density of 730 kg / m 3 and a grain density of 1.36 g / cm 3. .
    Furthermore, a measurement was made on a dried briquette, which had been manufactured according to the invention and which resulted in the known P4-type pearl sugar. The known briquette had a hardness of 413 N.
    It follows from example 1 and comparative example A that the pearl sugar according to the invention has considerably different properties than the known pearl sugar.
    Example 2
    The pearl sugar prepared according to Example 1 was sieved to the sieve specifications of pearl sugar type P4 (Raffinerie Tirlemontoise), ie at least 70% by weight is between 5.6 mm and 8 mm, at most 20% by weight is less than 5.6 mm and at most 15 wt% is greater than 8 mm. This sieved part was used to prepare Liège waffles. The following ingredients were used:
    Ingredient Quantity Baking flour 750 grams Milk (lukewarm) 270 ml Fresh yeast 70 grams Eggs 3 Egg yolks 2
    BE2017 / 5076
    Vanilla sugar 4 grams Butter 400 grams Pearl sugar 500 grams salt A pinch of salt
    All ingredients except the butter and the pearl sugar were mixed to form a dough together. The dough was left to stand for 30 minutes. The butter and pearl sugar were then kneaded into the dough: first the butter, then the pearl sugar. The dough was divided into about 100 gram portions; these portions were allowed to stand for 15 minutes, after which wafers were baked in a standard electric waffle iron. The baking time was 3 minutes.
    The wafers were evaluated by cutting them in half (along the surface of the face), and determining how many of the pearl sugars were hard or soft. A pearl sugar in a Liège wafer was found to be "hard" if it exhibited a brittle crispy behavior when tested with a toothpick and only a very small amount of melting. A pearl sugar in a Liège waffle was found to be "soft", if it had melted slightly, but still showed some crunchy behavior. 41% of the pearl sugars in the wafers were found to be hard and 59% soft. No pearls had completely melted away.
    Comparative example B
    Liège waffles were prepared according to the method described in example 2, with the difference, however, that the pearl sugar used was not the pearl sugar according to the invention, but the pearl sugar type P4 (supplier: Raffinerie Tirlemontoise). When judging the wafers, 60% of the pearls were found to be hard and 40% soft. No pearls had completely melted away.
    It follows from Example 2 and Comparative Example B that the pearl sugar according to the invention can exhibit a considerably different behavior compared to the known pearl sugar.
    Example 3
    During preparation of the pearl sugar from example 1, the breaking step also led to a fraction "S" of pearl sugar with smaller dimensions. The 'S' fraction met the size requirements of the PI pearl sugar product of Raffinerie Tirlemontoise NV and was thus suitable in itself for Test B. Fraction 'S' was tested in Test B. The resulting dissolution time was 2 minutes and 23 seconds.
    BE2017 / 5076
    权利要求:
    Claims (16)
    [1]
    Conclusions
    1. Pearl sugar with a tummy density of between 600 and 700 kg / n and with a dissolution time at 20 ° C according to test A between 3 minutes and 8 minutes, test A containing protocol:
    Placing a scale on a standard, so that an object such as a beaker can be placed under the scale, whereby a ballast weight of approximately 10 grams is placed on the scale, and the scale is designed such that a sample to be weighed also can be lied to at the bottom of the scale;
    Equipping a sieve of about 50 by 50 mm size with a mesh size of about 1 mm with wires that are attached to the corners of the sieve and come together above the sieve where they are connected from below to the scale;
    Puffing a standard giza beaker for use in a laboratory with a capacity of 1000 ml and an internal diameter of approximately 100 mm with 600 ml demineralized water at 20 ° C and placing the beaker under the scale, so that the sieve is the water is standing about 4 cm below the water surface, the sieve not touching the glass of the cup;
    The balance is adjusted to 0.00 grams;
    Placing 20 pearl sugars, with a largest dimension between 5.6 and 8.0 rnm and weighing between 4.9 and 5.1 grams together, on the sieve, which placement determines the start of the dissolution time determination ;
    Leaving the cup undisturbed, without stirring the water.
    Determining the dissolution time as the time when the weight display on the scale has returned to 0.0 grams.
    [2]
    2. Pearl sugar with a largest dimension smaller than 5.6 mm, with a dissolution time at 20 0 C according to test B between 1 minute and 3 minutes and 30 seconds.
    [3]
    Pearl sugar according to claim 1 or 2, wherein the sugar in the pearl sugar consists essentially of sucrose and / or isomaltuiosis.
    [4]
    Pearl sugar according to any one of claims 1-3, with a pore diameter of at least 10 µm.
    BE2017 / 5076
    [5]
    Pearl sugar according to any one of claims 1-4, with a pore volume between 120 mrtr / g and 155 mrtr / g.
    [6]
    Pearl sugar according to any one of claims 1 to 5, wherein the pearl sugar has a dissolution time at 20 ° C in Test A of 4 to 7 minutes, consists of sucrose, has a bulk density of 630 690 kg / m 3 , a grain density between 1 20 and 1.36 µm 3 , a pore diameter between 20 and 50 µm and a pore volume between 125 and 155 nmr / g.
    [7]
    Pearl sugar according to any one of claims 1-6, wherein the pearl sugar is available according to the method according to claims 8-15.
    [8]
    8. Process for the preparation of pearl sugar, comprising:
    - A preparatory step in which a raw material containing sugar is brought to a moisture content between 0.5 and 4.0% by weight, wherein the raw material has an average size of 0.5 to 1.2 mm or is applied thereon, and wherein the raw material contains or is applied at most 2% by weight of particles with a size of at most 0.20 mm;
    - A pressing step, in which the raw material is pressed into intermediate shapes - herein called briquettes;
    - a drying step in which the briquettes are pre-dried;
    - A ripening step, in which the pre-dried briquettes operate under air with a relative humidity of 30 to 70% and a temperature between 15 and 35 0 C; subjected to a residence time of at least 12 hours to form dried briquettes;
    - A breaking step, in which the dried briquettes are ground or broken to form pearl sugar;
    - Optional a sieving step, in which the pearl sugar is brought into particle sizes within a certain range.
    [9]
    The method according to claim 8, wherein the raw material consists essentially of sucrose and / or isomaltulose.
    [10]
    A method according to claim 8 or 9, wherein the standard deviation of the average particle size, expressed as a percentage of the average size, is at most 40% and / or in which the raw material contains at most 1% by weight of particles with a size of at most 0 , 20 mm.
    BE2017 / 5076
    1 i. A method according to any one of claims 8-10, wherein the raw material is brought to a moisture content of 0.8 to 1.6% by weight in the preparatory limp.
    [11]
    A method according to any one of claims 8-11, comprising a recirculation step in which a portion of a side mandrel consisting of raw material that has not been converted into briquettes during the pressing step is reused in the preparatory step through the portion of the side mandrel with the raw material to form a feed mixture, wherein the feed mixture is pressed to briquettes during the pressing step.
    [12]
    The method according to any of claims 8-12, wherein the drying step is performed in an infrared oven or a microwave oven.
    [13]
    A method according to any of claims 8-13, wherein the preparatory step, the pressing step, the drying step and the maturing step are carried out such that the pre-dried briquettes have a hardness between 150 N and 350 N.
    [14]
    A method according to any one of claims 8-14, wherein the ripening step is carried out with air with a relative humidity between 40 and 60% and a temperature between 20 and 30 ° C.
    [15]
    A method according to any one of claims 8-15, wherein the pearl sugar according to claim 1-6 is prepared.
    [16]
    Use of the pearl sugar according to any one of claims 1-7 or available according to any one of claims 8-16 in food products, preferably a wafer.
    Vac-High PC-sut. 10 kV x70 .................. 200 μπι 001427
    HZK2140T 1.1% / 150bar / re! Ax
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    同族专利:
    公开号 | 公开日
    EP3410861A1|2018-12-12|
    JP2019502391A|2019-01-31|
    BE1024345A1|2018-01-29|
    PL3410861T3|2021-07-05|
    ES2843576T3|2021-07-19|
    EP3410861B1|2020-11-11|
    WO2017133853A1|2017-08-10|
    DK3410861T3|2021-02-01|
    CN108601361A|2018-09-28|
    US20180371557A1|2018-12-27|
    JP6688395B2|2020-04-28|
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    法律状态:
    2018-02-28| FG| Patent granted|Effective date: 20180205 |
    优先权:
    申请号 | 申请日 | 专利标题
    EP16000287.9|2016-02-05|
    EP16000287|2016-02-05|
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