CA1334266C - Coating cereal with fruit juice - Google Patents
Coating cereal with fruit juiceInfo
- Publication number
- CA1334266C CA1334266C CA000543908A CA543908A CA1334266C CA 1334266 C CA1334266 C CA 1334266C CA 000543908 A CA000543908 A CA 000543908A CA 543908 A CA543908 A CA 543908A CA 1334266 C CA1334266 C CA 1334266C
- Authority
- CA
- Canada
- Prior art keywords
- comestible
- juice
- pectin
- syrup
- sweetening
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
- 239000011248 coating agent Substances 0.000 title claims abstract description 28
- 238000000576 coating method Methods 0.000 title claims abstract description 28
- 235000013339 cereals Nutrition 0.000 title claims abstract description 27
- 235000015203 fruit juice Nutrition 0.000 title claims description 29
- 235000020357 syrup Nutrition 0.000 claims abstract description 50
- 239000006188 syrup Substances 0.000 claims abstract description 50
- 239000001814 pectin Substances 0.000 claims abstract description 47
- 229920001277 pectin Polymers 0.000 claims abstract description 47
- 235000010987 pectin Nutrition 0.000 claims abstract description 47
- 238000000034 method Methods 0.000 claims abstract description 19
- 235000000346 sugar Nutrition 0.000 claims abstract description 17
- 239000000203 mixture Substances 0.000 claims abstract description 11
- 150000008163 sugars Chemical class 0.000 claims abstract description 9
- 238000001035 drying Methods 0.000 claims abstract description 8
- 240000008042 Zea mays Species 0.000 claims description 9
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 9
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 9
- 235000005822 corn Nutrition 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- PYMYPHUHKUWMLA-UHFFFAOYSA-N 2,3,4,5-tetrahydroxypentanal Chemical compound OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 claims description 7
- 235000015197 apple juice Nutrition 0.000 claims description 6
- 235000015206 pear juice Nutrition 0.000 claims description 6
- 235000013948 strawberry juice Nutrition 0.000 claims description 6
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 5
- 229930006000 Sucrose Natural products 0.000 claims description 5
- 235000013944 peach juice Nutrition 0.000 claims description 5
- 239000005720 sucrose Substances 0.000 claims description 5
- 235000012907 honey Nutrition 0.000 claims description 4
- AOFUBOWZWQFQJU-SNOJBQEQSA-N (2r,3s,4s,5r)-2,5-bis(hydroxymethyl)oxolane-2,3,4-triol;(2s,3r,4s,5s,6r)-6-(hydroxymethyl)oxane-2,3,4,5-tetrol Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O.OC[C@H]1O[C@H](O)[C@H](O)[C@@H](O)[C@@H]1O AOFUBOWZWQFQJU-SNOJBQEQSA-N 0.000 claims description 3
- 244000099147 Ananas comosus Species 0.000 claims description 3
- 235000007119 Ananas comosus Nutrition 0.000 claims description 3
- 244000018633 Prunus armeniaca Species 0.000 claims description 3
- 235000009827 Prunus armeniaca Nutrition 0.000 claims description 3
- 240000005809 Prunus persica Species 0.000 claims description 3
- 235000006040 Prunus persica var persica Nutrition 0.000 claims description 3
- 240000006365 Vitis vinifera Species 0.000 claims description 3
- 235000014787 Vitis vinifera Nutrition 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 claims description 3
- 235000019634 flavors Nutrition 0.000 claims description 3
- 235000015201 grapefruit juice Nutrition 0.000 claims description 3
- 229960004903 invert sugar Drugs 0.000 claims description 3
- 240000008790 Musa x paradisiaca Species 0.000 claims description 2
- 235000018290 Musa x paradisiaca Nutrition 0.000 claims description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 2
- 235000015205 orange juice Nutrition 0.000 claims description 2
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 239000000243 solution Substances 0.000 description 12
- 235000021559 Fruit Juice Concentrate Nutrition 0.000 description 7
- 238000005507 spraying Methods 0.000 description 5
- 239000002245 particle Substances 0.000 description 4
- 108010011485 Aspartame Proteins 0.000 description 3
- 239000000605 aspartame Substances 0.000 description 3
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 description 3
- 229960003438 aspartame Drugs 0.000 description 3
- 235000010357 aspartame Nutrition 0.000 description 3
- 235000011868 grain product Nutrition 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 2
- 108010010803 Gelatin Proteins 0.000 description 2
- 244000070406 Malus silvestris Species 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 235000008504 concentrate Nutrition 0.000 description 2
- 239000012141 concentrate Substances 0.000 description 2
- 235000013325 dietary fiber Nutrition 0.000 description 2
- 238000009826 distribution Methods 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000013569 fruit product Nutrition 0.000 description 2
- 239000008273 gelatin Substances 0.000 description 2
- 229920000159 gelatin Polymers 0.000 description 2
- 235000019322 gelatine Nutrition 0.000 description 2
- 235000011852 gelatine desserts Nutrition 0.000 description 2
- 239000003349 gelling agent Substances 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 125000000956 methoxy group Chemical group [H]C([H])([H])O* 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 241000207199 Citrus Species 0.000 description 1
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 1
- 235000011430 Malus pumila Nutrition 0.000 description 1
- 235000015103 Malus silvestris Nutrition 0.000 description 1
- 101000861353 Shewanella frigidimarina (strain NCIMB 400) Fumarate reductase flavoprotein subunit Proteins 0.000 description 1
- 240000003768 Solanum lycopersicum Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 235000016127 added sugars Nutrition 0.000 description 1
- 235000021016 apples Nutrition 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000015496 breakfast cereal Nutrition 0.000 description 1
- 210000002421 cell wall Anatomy 0.000 description 1
- 235000020971 citrus fruits Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 235000011850 desserts Nutrition 0.000 description 1
- 235000012489 doughnuts Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- -1 fruit juice Chemical class 0.000 description 1
- 239000000499 gel Substances 0.000 description 1
- 238000001879 gelation Methods 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 235000019674 grape juice Nutrition 0.000 description 1
- 238000010348 incorporation Methods 0.000 description 1
- 235000021096 natural sweeteners Nutrition 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 238000009827 uniform distribution Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
- A23L19/05—Stuffed or cored products; Multilayered or coated products; Binding or compressing of original pieces
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/196—Products in which the original granular shape is maintained, e.g. parboiled rice
- A23L7/1963—Products in which the original granular shape is maintained, e.g. parboiled rice coated with a layer
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/20—Ingredients acting on or related to the structure
- A23V2200/22—Coating agent
Abstract
The present invention teaches sweetening a comestible such as a ready-to-eat cereal with a coating comprising a sweetening syrup having up to 85% by weight reducing sugars and a pectin solution.
The present invention also teaches a method for sweetening a comestible with a sweetening syrup comprising forming a mixture of sweetening syrup and a pectin solution and coating said mixture onto the surface of the comestible and drying same to a desired moisture content for packaging.
The present invention also teaches a method for sweetening a comestible with a sweetening syrup comprising forming a mixture of sweetening syrup and a pectin solution and coating said mixture onto the surface of the comestible and drying same to a desired moisture content for packaging.
Description
1 33~266 COATING CEREAL WITH FRUIT JUICE
FIELD OF INVENTION
The present invention is concerned with sweetening 05 cereal with a sweetening syrup having a high level of reducing sugar. More particularly, the present invention is concerned with a process for decreasing the clumping of cereal particles when coated with fruit juice.
BACKGROUND
Fruit juice, honey and similar sweeteners having a relatively high level of reducing sugar content, when exposed to the atmosphere will become sticky. Coating made up substantially of fruit juice concentrate tends to be hydroscopic in nature and absorbs water when left open to the atmosphere.
This water absorption causes clumping of the cereal in as few as 4-6 hours of exposure to the atmosphere.
Attempts have been made to sweeten cereal products with more natural sweeteners such as fruit juice. However, these attempts have proven unsuccessful because of the afinity of the fruit juice coated cereal particles to stick together resulting in formation of large clumps of cereal within the boxes and the inability of the package product to flow.
It has been known to use pectin in cereal.
However, its uses have been restricted to acting as a thickening agent, a stabilizer and/or to create a .~
FIELD OF INVENTION
The present invention is concerned with sweetening 05 cereal with a sweetening syrup having a high level of reducing sugar. More particularly, the present invention is concerned with a process for decreasing the clumping of cereal particles when coated with fruit juice.
BACKGROUND
Fruit juice, honey and similar sweeteners having a relatively high level of reducing sugar content, when exposed to the atmosphere will become sticky. Coating made up substantially of fruit juice concentrate tends to be hydroscopic in nature and absorbs water when left open to the atmosphere.
This water absorption causes clumping of the cereal in as few as 4-6 hours of exposure to the atmosphere.
Attempts have been made to sweeten cereal products with more natural sweeteners such as fruit juice. However, these attempts have proven unsuccessful because of the afinity of the fruit juice coated cereal particles to stick together resulting in formation of large clumps of cereal within the boxes and the inability of the package product to flow.
It has been known to use pectin in cereal.
However, its uses have been restricted to acting as a thickening agent, a stabilizer and/or to create a .~
- 2 - l 334266 desirable food texture. Pectin has never been used to reduce the clumping of cereal products coated with syrups having high levels of reducing sugars.
For instance, U.S. Pat. No. 4,501,759 by Gajewski 05 discloses a coated cereal product which contains from 0.1% to 5% pectin in the coating. The pectin serves the purposes of maintaining aspartame in suspension, binding aspartame to the surface of the comestible, and distributing the aspartame evenly over the comestible. Further, U.S. Pat. No. 4,565,702 by Marky et al. discloses a dietary fiber composition containing low methoxy pectin as an insoluble fiber.
The pectin coating serves as a non-digestable portion of the fiber which provides bulk due to its hydrophilic nature, and further it makes the dietary fiber composition organoleptically pleasing.
The incorporation of low methoxy pectin into fruit juice concentrates as a gelling agent was also disclosed in U.S. Pat. No. 2,605,188 by Baker.
These concentrates are capable of being reconstituted to produce beverages or gelled to produce jellied desserts.
The present invention solves the clumping problem associated with coating cereal with sweetening syrups having high levels of reducing sugars such as fruit juice, in a novel manner not disclosed in the prior art.
It is, therefore, an object of the present invention to produce a non-sucrose sweetened cereal.
Another object of the present invention is a process for sweetening cereal with fruit juice.
A further object of the present invention is to significantly decrease the clumping associated with fruit juice coated cereals.
The present invention is concerned with a sweetened dry comestible consisting essentially of a dry comestible said dry comestible having a coating 05 comprising a combination of a sweetening syrup having up to 85% by weight reducing sugars and a pectin solution wherein said combination is coated onto the comestible in amounts sufficent to impart a sweetness level and flavor profile similar to a sucrose-coated comestible wherein said sweetened, dry comestible does not stick or clump together with other sweetened dry comestibles.
Further, the present invention is concerned with a process for sweetening the dry comestible comprising the steps of: preparing a mixture comprising a combination of a 2% to 7% pectin solution in water, and a sweetening syrup having up to 85% by weight reducing sugars; preheating the mixture prior to coating to a temperature ranging from 165F to 185F; coating the comestible with the preheated solution in amounts ranging from 2% to 45%
on a dry weight basis; and drying the coated comestible to a moisture content ranging from 0.75 to 20.0% by weight.
DETAILED DESCRIPTION OF THE INVENTION
The present invention relates to comestibles such as ready-to-eat cereals, having an outer coating made up of sweetening syrup containing added pectin.
Another essential feature of the present invention is a method for coating said ready-to-eat cereal with said pectinated sweetening syrup.
In order to eleviate the clumping problem associated with the use of sweetening syrups having high levels of reducing sugar as a coating for - 4 ~ l 334266 comestibles such as ready-to-eat cereal, it was discovered that the addition of pectin to said syrup prior to coating same onto a comestible or the spraying of a pectin solution onto the syrup coated 05 comestible in a seperate step significantly reduces clumping in the finished product over extended ~--period of storage time.
Pectin substances are a group of heterogenous polysaccharides with a high molecular weight and whose predominant structural subunit is D-golacturonic acid. Pectin substances are found in the inter-cellular regions of the cell walls of high plants such as tomatoes, apples, apple pomace, citrus and the like, with the amount of pectin present varying with the plant variety.
Commercial pectins are available in two forms, high methoxy and low methoxy. High methoxy pectin requires 55-85% sugar and a pH of about 2.5-3.8 in order to form a gel thereby restricting its use to sweetened fruit products, while low methoxy pectin requires no sugar or acid for gelation and is there-fore used as a gelling agent especially in fruit products with a low sugar content or in product containing no added sugar. The pectin used in the present invention is produced by Atlantic Gelatin under the tradename *Sure-Jell (72.0-74.0 DM).
The preferred pectin in the present invention is a high methoxy pectin because of the properties disclosed above. The pectin is first dissolved in water to form a solution. The aqueous solution should generally contains from about 2% to about 7%
high methoxy pectin and preferably from about 3.5%
to 5.5%. In instances where a solution of pectin is - dissolved in water and sprayed onto a syrup coated *Trade mark i ~
` ~ 5 ~ 1 334266 comestible, the amount of pectin in the solution should generally range from about 3.5% to about 5.5%.
In order to get the requisite sweetness i.e. a 05 sweetness level similar to conventional sweetened comestible, the sweetening syrup is sprayed on in a concentrated form. However, regular sweetening syrup may be sprayed on, but this would increase the drying time. Generally, sweetening syrups which contain high levels of reducing sugars are more suitable. Suitable sweetening syrups may have levels of reducing sugars up to 85% by weight and preferably from 60% to 80%. The sweetening syrup may be a member selected from a group comprising fruit juice, honey, corn syrup, brown sugar, invert sugar and combinations thereof. It is preferred, however, that the sweetening syrup be a fruit juice and more preferably, a fruit juice concentrate.
The preferred fruit juice may be a member selected from a group comprising apple juice, pear juice, grape juice, orange juice, peach juice, banana juice, grapefruit juice, strawberry juice and combinations thereof. The most preferred fruit juice is a blend of apple juice, pear juice, peach juice and strawberry juice.
The sweetening syrup sprayed onto the comestible should have a soluble solid level ranging from 65 Brix to 75 Brix and preferably from 69 Brix to 71 Brix. The pectin containing sweetening syrup is coated onto the comestible in amounts ranging from about 2% to about 45% and preferably from about 7%
to about 18% on a dry weight basis.
Though most fruit juices contain pectin, the effect of the indigenous pectin contained therein on the functionality of the coated comestible is neglig-able and as a result the affirmity of the coated comestible to clump will continue to be a problem.
In the present invention the pectin is first blended with sufficient water to make a 2% to 7%
05 solution. The pectin solution is then combined with the sweetening syrup at a sweetening syrup to pectin ratio of from 20:1 to 25:1 and preferably about 22:1. The pectin, sweetening syrup mixture is then coated on the comestible. The coating of pectin and sweetening syrup onto a comestible may also be accomplished in two separate steps. First, the fruit juice concentrate is applied by spraying followed by the coating of a 3.5% to 5.5% pectin solution onto the syrup coated comestible.
The coating of the pectin containing sweetening syrup onto the comestible is accomplished by first heating the sweetening syrup to a temperature ranging from 165F to 175F followed by spraying same onto the surface of the comestible by conventional means, such as tumbling in a drum to achieve uniform distri-bution or by merely spraying the comestible with the sweetening syrup. The purpose for heating the sweetening syrup is to decrease the viscosity of the syrup, particularly in the case of a syrup concentrate where spraying can be problematic.
The amount of the pectin containing sweetening syrup coated onto the comestible can vary. However, good results are obtained when the amount of the pectin containing sweetening syrup ranges from about 2% to about 45% and preferably from 7% to 18%.
The desired comestible to be coated can vary widely. For instance, gum pieces, donuts, raisins, dates, peaches, apricots, pineapples and the like may be suitable. The present invention is particu-larly concerned with presweetened ready-to-eat (RTE) cereal. Cereal particles such as flaked, shredded, ~ 7 ~ t 3 34 266 expanded, or other forms, such as corn flakes, bran flakes, extruded breakfast cereal, puffed cereals and the like may be coated according to the present invention. Such cereal particles are prepared in 05 the usual manner and may either be toasted or untoasted.
The coated comestible is then dried to a moisture -content of about 0.75%, to 20% and in the case of RTE
cereal about 1% to 5% by weight to form the coated comestible of the present invention sweetened with fruit juice. Any conventional method of drying and equipment can be used to dry the coated comestible pieces. Drying can be accomplished using such eguipment as rotary bed, tray and belt dryers. The preferred drying technique is forced hot air convection drying.
The finished coated comestible has a sweetness profile similar to sucrose sweetened comestible.
The following example is given to further illustrate the present invention but not to limit the invention in any way whatsoever.
EXAMPBE I
The following ingredients were weighed and placed in separate containers.
A. Corn Flakes 177 parts B. Mixed Fruit Juice Concentrate22 parts *DDR, *IFC3 from GAMA FOODS
C. Pectin: Sure-Jel ATLANTIC GELATIN 1 part The corn flakes were preheated to 220F for two minutes then placed in a coating reel. The pectin was first blended with sufficient water to make a 3% so~ution. The pectin solution was then added to the fruit juice concentrate and mixed *Trade mark - 8 - l 33 4 2 6 6 -thoroughly. The mixture was then preheated to 170F and subsequently sprayed onto the preheated corn flakes in the coating reel.
The coated flakes were then conveyed to a dryer 05 and dried at 220F for 25 minutes to a moisture of about 2% then packaged for distribution.
The finished product had a flavor and sweetness profile similar to sucrose coated cereal. When placed in an unsealed carton and stored at ambient temperature (73F, 50% RH,) the coated cereal showed no signs of clumping at 5 days.
EXAMPLE II
The following ingredients were weighed and placed in separate containers.
A. Corn Flakes 177 parts B. Mixed fruit juice concentrate22 parts C. Pectin 1 part The corn flakes were preheated to 220F for 2 minutes then placed in a coating reel. The fruit juice concentrate was preheated to 170F and subsequently sprayed onto the preheated corn flakes in the coating reel.
The pectin was blended with sufficient water to make a 3% solution, then preheated to 170F and sprayed onto the fruit juice concentrate coated corn flakes.
The coated flakes were then conveyed to a dryer and dried at 220F for 25 minutes to a moisture of about 2% then packaged for distribution.
The finished product, when placed in an unsealed carton and stored at ambient temperature, showed no signs of clumping at 5 days.
For instance, U.S. Pat. No. 4,501,759 by Gajewski 05 discloses a coated cereal product which contains from 0.1% to 5% pectin in the coating. The pectin serves the purposes of maintaining aspartame in suspension, binding aspartame to the surface of the comestible, and distributing the aspartame evenly over the comestible. Further, U.S. Pat. No. 4,565,702 by Marky et al. discloses a dietary fiber composition containing low methoxy pectin as an insoluble fiber.
The pectin coating serves as a non-digestable portion of the fiber which provides bulk due to its hydrophilic nature, and further it makes the dietary fiber composition organoleptically pleasing.
The incorporation of low methoxy pectin into fruit juice concentrates as a gelling agent was also disclosed in U.S. Pat. No. 2,605,188 by Baker.
These concentrates are capable of being reconstituted to produce beverages or gelled to produce jellied desserts.
The present invention solves the clumping problem associated with coating cereal with sweetening syrups having high levels of reducing sugars such as fruit juice, in a novel manner not disclosed in the prior art.
It is, therefore, an object of the present invention to produce a non-sucrose sweetened cereal.
Another object of the present invention is a process for sweetening cereal with fruit juice.
A further object of the present invention is to significantly decrease the clumping associated with fruit juice coated cereals.
The present invention is concerned with a sweetened dry comestible consisting essentially of a dry comestible said dry comestible having a coating 05 comprising a combination of a sweetening syrup having up to 85% by weight reducing sugars and a pectin solution wherein said combination is coated onto the comestible in amounts sufficent to impart a sweetness level and flavor profile similar to a sucrose-coated comestible wherein said sweetened, dry comestible does not stick or clump together with other sweetened dry comestibles.
Further, the present invention is concerned with a process for sweetening the dry comestible comprising the steps of: preparing a mixture comprising a combination of a 2% to 7% pectin solution in water, and a sweetening syrup having up to 85% by weight reducing sugars; preheating the mixture prior to coating to a temperature ranging from 165F to 185F; coating the comestible with the preheated solution in amounts ranging from 2% to 45%
on a dry weight basis; and drying the coated comestible to a moisture content ranging from 0.75 to 20.0% by weight.
DETAILED DESCRIPTION OF THE INVENTION
The present invention relates to comestibles such as ready-to-eat cereals, having an outer coating made up of sweetening syrup containing added pectin.
Another essential feature of the present invention is a method for coating said ready-to-eat cereal with said pectinated sweetening syrup.
In order to eleviate the clumping problem associated with the use of sweetening syrups having high levels of reducing sugar as a coating for - 4 ~ l 334266 comestibles such as ready-to-eat cereal, it was discovered that the addition of pectin to said syrup prior to coating same onto a comestible or the spraying of a pectin solution onto the syrup coated 05 comestible in a seperate step significantly reduces clumping in the finished product over extended ~--period of storage time.
Pectin substances are a group of heterogenous polysaccharides with a high molecular weight and whose predominant structural subunit is D-golacturonic acid. Pectin substances are found in the inter-cellular regions of the cell walls of high plants such as tomatoes, apples, apple pomace, citrus and the like, with the amount of pectin present varying with the plant variety.
Commercial pectins are available in two forms, high methoxy and low methoxy. High methoxy pectin requires 55-85% sugar and a pH of about 2.5-3.8 in order to form a gel thereby restricting its use to sweetened fruit products, while low methoxy pectin requires no sugar or acid for gelation and is there-fore used as a gelling agent especially in fruit products with a low sugar content or in product containing no added sugar. The pectin used in the present invention is produced by Atlantic Gelatin under the tradename *Sure-Jell (72.0-74.0 DM).
The preferred pectin in the present invention is a high methoxy pectin because of the properties disclosed above. The pectin is first dissolved in water to form a solution. The aqueous solution should generally contains from about 2% to about 7%
high methoxy pectin and preferably from about 3.5%
to 5.5%. In instances where a solution of pectin is - dissolved in water and sprayed onto a syrup coated *Trade mark i ~
` ~ 5 ~ 1 334266 comestible, the amount of pectin in the solution should generally range from about 3.5% to about 5.5%.
In order to get the requisite sweetness i.e. a 05 sweetness level similar to conventional sweetened comestible, the sweetening syrup is sprayed on in a concentrated form. However, regular sweetening syrup may be sprayed on, but this would increase the drying time. Generally, sweetening syrups which contain high levels of reducing sugars are more suitable. Suitable sweetening syrups may have levels of reducing sugars up to 85% by weight and preferably from 60% to 80%. The sweetening syrup may be a member selected from a group comprising fruit juice, honey, corn syrup, brown sugar, invert sugar and combinations thereof. It is preferred, however, that the sweetening syrup be a fruit juice and more preferably, a fruit juice concentrate.
The preferred fruit juice may be a member selected from a group comprising apple juice, pear juice, grape juice, orange juice, peach juice, banana juice, grapefruit juice, strawberry juice and combinations thereof. The most preferred fruit juice is a blend of apple juice, pear juice, peach juice and strawberry juice.
The sweetening syrup sprayed onto the comestible should have a soluble solid level ranging from 65 Brix to 75 Brix and preferably from 69 Brix to 71 Brix. The pectin containing sweetening syrup is coated onto the comestible in amounts ranging from about 2% to about 45% and preferably from about 7%
to about 18% on a dry weight basis.
Though most fruit juices contain pectin, the effect of the indigenous pectin contained therein on the functionality of the coated comestible is neglig-able and as a result the affirmity of the coated comestible to clump will continue to be a problem.
In the present invention the pectin is first blended with sufficient water to make a 2% to 7%
05 solution. The pectin solution is then combined with the sweetening syrup at a sweetening syrup to pectin ratio of from 20:1 to 25:1 and preferably about 22:1. The pectin, sweetening syrup mixture is then coated on the comestible. The coating of pectin and sweetening syrup onto a comestible may also be accomplished in two separate steps. First, the fruit juice concentrate is applied by spraying followed by the coating of a 3.5% to 5.5% pectin solution onto the syrup coated comestible.
The coating of the pectin containing sweetening syrup onto the comestible is accomplished by first heating the sweetening syrup to a temperature ranging from 165F to 175F followed by spraying same onto the surface of the comestible by conventional means, such as tumbling in a drum to achieve uniform distri-bution or by merely spraying the comestible with the sweetening syrup. The purpose for heating the sweetening syrup is to decrease the viscosity of the syrup, particularly in the case of a syrup concentrate where spraying can be problematic.
The amount of the pectin containing sweetening syrup coated onto the comestible can vary. However, good results are obtained when the amount of the pectin containing sweetening syrup ranges from about 2% to about 45% and preferably from 7% to 18%.
The desired comestible to be coated can vary widely. For instance, gum pieces, donuts, raisins, dates, peaches, apricots, pineapples and the like may be suitable. The present invention is particu-larly concerned with presweetened ready-to-eat (RTE) cereal. Cereal particles such as flaked, shredded, ~ 7 ~ t 3 34 266 expanded, or other forms, such as corn flakes, bran flakes, extruded breakfast cereal, puffed cereals and the like may be coated according to the present invention. Such cereal particles are prepared in 05 the usual manner and may either be toasted or untoasted.
The coated comestible is then dried to a moisture -content of about 0.75%, to 20% and in the case of RTE
cereal about 1% to 5% by weight to form the coated comestible of the present invention sweetened with fruit juice. Any conventional method of drying and equipment can be used to dry the coated comestible pieces. Drying can be accomplished using such eguipment as rotary bed, tray and belt dryers. The preferred drying technique is forced hot air convection drying.
The finished coated comestible has a sweetness profile similar to sucrose sweetened comestible.
The following example is given to further illustrate the present invention but not to limit the invention in any way whatsoever.
EXAMPBE I
The following ingredients were weighed and placed in separate containers.
A. Corn Flakes 177 parts B. Mixed Fruit Juice Concentrate22 parts *DDR, *IFC3 from GAMA FOODS
C. Pectin: Sure-Jel ATLANTIC GELATIN 1 part The corn flakes were preheated to 220F for two minutes then placed in a coating reel. The pectin was first blended with sufficient water to make a 3% so~ution. The pectin solution was then added to the fruit juice concentrate and mixed *Trade mark - 8 - l 33 4 2 6 6 -thoroughly. The mixture was then preheated to 170F and subsequently sprayed onto the preheated corn flakes in the coating reel.
The coated flakes were then conveyed to a dryer 05 and dried at 220F for 25 minutes to a moisture of about 2% then packaged for distribution.
The finished product had a flavor and sweetness profile similar to sucrose coated cereal. When placed in an unsealed carton and stored at ambient temperature (73F, 50% RH,) the coated cereal showed no signs of clumping at 5 days.
EXAMPLE II
The following ingredients were weighed and placed in separate containers.
A. Corn Flakes 177 parts B. Mixed fruit juice concentrate22 parts C. Pectin 1 part The corn flakes were preheated to 220F for 2 minutes then placed in a coating reel. The fruit juice concentrate was preheated to 170F and subsequently sprayed onto the preheated corn flakes in the coating reel.
The pectin was blended with sufficient water to make a 3% solution, then preheated to 170F and sprayed onto the fruit juice concentrate coated corn flakes.
The coated flakes were then conveyed to a dryer and dried at 220F for 25 minutes to a moisture of about 2% then packaged for distribution.
The finished product, when placed in an unsealed carton and stored at ambient temperature, showed no signs of clumping at 5 days.
Claims (26)
PROPERTY OR PRIVILEGE IS CLAIMED ARE DEFINED AS FOLLOWS:
1. A sweetened, dry comestible consisting essentially of a dry comestible, said dry comestible having a coating comprising a combination of a sweetening syrup having up to 85% by weight reducing sugars and a pectin solution wherein the ratio of sweetening syrup to pectin ranges from 20:1 to 25:1 wherein said combination is coated onto the comestible in amounts sufficient to impart a sweetness level and a flavor profile similar to a sucrose-coated comestible wherein said sweetened, dry comestible does not stick or clump together with other sweetened, dry comes-tible.
2. The comestible of claim 1 wherein the comestible is a member selected from a group comprising a ready-to-eat cereal, raisins, dates, peaches, apricots, pineapples and the like and combinations thereof.
3. The comestible of claim 2 wherein the comestible is a ready-to-eat cereal.
4. The comestible of claim 3, wherein the ratio of sweet-ening syrup to pectin is 22:1.
5. The comestible of claim 1 wherein the amount of coating coated onto comestible ranges from 2% to 45% on a dry weight basis.
6. The comestible of claim 5 wherein the amount of coating coated onto the comestible ranges from 7% to 18% on a dry weight basis.
7. The comestible of claim 1 wherein the sweetening syrup is a member selected from a group comprising fruit juice, honey, corn syrup, brown sugar, invert sugar and combinations thereof.
8. The comestible of claim 7 wherein the sweetening syrup is fruit juice.
9. The comestible of claim 8 wherein the fruit juice is a member selected from a group comprising apple juice, pear juice, grapefruit juice, strawberry juice and combinations thereof.
10. The comestible of claim 8 wherein the fruit juice is a combination of apple juice, pear juice, peach juice and straw-berry juice.
11. The comestible of claim 8 wherein the fruit juice is a concentrated fruit juice.
12. The comestible of claim 1 wherein the level of reducing sugar in the sweetening syrup ranges from 60% to 80% by weight.
13. A process for sweetening a dry comestible comprising the steps of:
a) preparing a mixture comprising a combination of:
(1) a 2% to 7% pectin solution in water, and (2) a sweetening syrup having up to 85% by weight reducing sugars;
b) preheating the mixture prior to coating to a temperature ranging from 165°F to 185°F;
c) coating the comestible with the preheated solution in amounts ranging from 2% to 45% on a dry weight basis; and d) drying the coated comestible to a moisture content ranging from 0.75% to 20.0% by weight.
a) preparing a mixture comprising a combination of:
(1) a 2% to 7% pectin solution in water, and (2) a sweetening syrup having up to 85% by weight reducing sugars;
b) preheating the mixture prior to coating to a temperature ranging from 165°F to 185°F;
c) coating the comestible with the preheated solution in amounts ranging from 2% to 45% on a dry weight basis; and d) drying the coated comestible to a moisture content ranging from 0.75% to 20.0% by weight.
14. A process according to claim 13 wherein the comestible is a member selected from a group comprising a ready-to-eat cereal, raisins, dates, peaches, apricots, pineapples and the like and combinations thereof.
15. A process according to claim 14 wherein the comestible is a ready-to-eat cereal.
16. A process according to claim 13 wherein the pectin in the pectin solution ranges from 4.5% to 5.5%.
17. A process according to claim 13 wherein the ratio of sweetening syrup to pectin ranges from 20:1 to 25:1.
18. A process according to claim 17 wherein the ratio of sweetening syrup to pectin is 22:1.
19. A process according to claim 13 wherein the amount of coating coated onto the comestible ranges from 7% to 18% on a dry weight basis.
20. A process according to claim 13 wherein the sweetening syrup is a member selected from a group comprising fruit juice, honey, corn syrup, brown sugar, invert sugar and combinations thereof.
21. A comestible according to claim 13 wherein the sweetening syrup is fruit juice.
22. A process according to claim 21 wherein the fruit juice is a member selected from a group comprising apple juice, pear juice, grapefruit juice, orange juice, peach juice, banana juice, strawberry juice and combinations thereof.
23. A process according to claim 22 wherein the fruit juice is a combination of apple juice, pear juice, peach juice and strawberry juice.
24. A process according to claim 13 wherein the fruit juice is a concentrated fruit juice.
25. A process according to claim 13 wherein the pectin is a high methoxy pectin.
26. A process according to claim 1 wherein the level of reducing sugar in the sweetening syrup ranges from 60% to 80% by weight.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US90451886A | 1986-09-05 | 1986-09-05 | |
| US904,518 | 1986-09-05 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1334266C true CA1334266C (en) | 1995-02-07 |
Family
ID=25419290
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA000543908A Expired - Fee Related CA1334266C (en) | 1986-09-05 | 1987-08-06 | Coating cereal with fruit juice |
Country Status (2)
| Country | Link |
|---|---|
| KR (1) | KR940010270B1 (en) |
| CA (1) | CA1334266C (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP3578057A1 (en) | 2018-06-04 | 2019-12-11 | Gat Givat Haim Cooperative Society For Preservation of Agricultrual Products Ltd. | Fruit flavoured compositions for coating farinaceous food material, process for their preparation and products coated with the composition |
-
1987
- 1987-08-06 CA CA000543908A patent/CA1334266C/en not_active Expired - Fee Related
- 1987-09-04 KR KR1019870009779A patent/KR940010270B1/en not_active IP Right Cessation
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP3578057A1 (en) | 2018-06-04 | 2019-12-11 | Gat Givat Haim Cooperative Society For Preservation of Agricultrual Products Ltd. | Fruit flavoured compositions for coating farinaceous food material, process for their preparation and products coated with the composition |
Also Published As
| Publication number | Publication date |
|---|---|
| KR880003583A (en) | 1988-05-28 |
| KR940010270B1 (en) | 1994-10-22 |
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| MKLA | Lapsed | ||
| MKLA | Lapsed |
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