CN1398163A - Gel products fortified with calcium and method of preparation - Google Patents
Gel products fortified with calcium and method of preparation Download PDFInfo
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- CN1398163A CN1398163A CN99817092A CN99817092A CN1398163A CN 1398163 A CN1398163 A CN 1398163A CN 99817092 A CN99817092 A CN 99817092A CN 99817092 A CN99817092 A CN 99817092A CN 1398163 A CN1398163 A CN 1398163A
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- calcium
- gel
- food product
- fruit
- gelation
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- 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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
-
- 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
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/231—Pectin; Derivatives thereof
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- 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
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
- A23L29/272—Gellan
-
- 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
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/275—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of animal origin, e.g. chitin
- A23L29/281—Proteins, e.g. gelatin or collagen
- A23L29/284—Gelatin; Collagen
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- Life Sciences & Earth Sciences (AREA)
- Dispersion Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Zoology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Confectionery (AREA)
Abstract
Disclosed are improved, intermediate moisture sweetened gelled food compositions fortified with calcium supplied by calcium phosphate. The gelled compositions comprise: A) about 55 to 85% by weight nutritive carbohydrate sweeteners; B) sufficient amounts of a gelling agent(s) to provide a gel strength of about 2-8 kg/cm2; C) about 50 to 15070 mg/oz total calcium; and D) about 9 to 20% moisture. Also disclosed are methods for the preparation of such fruit products involving forming a concentrated slurry of calcium phosphate having a particle size such that at least 90 % are less than 150 μm, forming a gellable blend and admixing the gellable composition with the slurry to form a gellable calcium fortified composition and forming into desired shaped and sized pieces.
Description
Invention field
The present invention relates to food article and preparation method thereof.More particularly, the present invention relates to calcium fortified gelation food article and preparation method thereof.
The background of invention technology
The invention provides a kind of improved food article that passes through starch mold pressing preparation and preparation method thereof.Especially, the invention provides the gelation food article of the insoluble calcium fortified starch mold pressing of a kind of usefulness.
For the adult, medical research has recently shown that containing the U.S. recommends day meals of the calcium of allowance (RDA) can effectively prevent or mitigating osteoporosis disease, and also may control or alleviating hypertension and colon cancer.Calcium also has special nutritive value to support the bone growth for the children that grow.Therefore, Zui Da public attention point is to consume the food article of the calcium of day allowance that recommendation can be provided.
Shelve the wholesome snack of stable fruit preparation or become very welcome food in recent years by the medium moisture of dulcification at this " fruit snack ".These compositions are with various physical form and shape and sell, for example: 1) roll film form; 2) volume strips; 3) be fixed on bar shaped on the U template; 4) soft sandwich and 5) sheet of the gelation of the different shape size of biting flatly or bite the sheet of size flatly by the gelation of starch mold pressing preparation.
In general, the wet mixture by various fruit raw materials that are dried to required moisture and adding ingredient prepares these products.These water displacement compositions form the goods of required form and size.Yet in general similitude, the specific preparation method, formula for a product and the equipment that are used to prepare specific products are very different.
Welcome especially product with roll film shape as selling with Fruit Roll-Ups plate.The bar shaped of welcome product volume is sold (also can be entitled as " rolled food " referring to US 5455053, be issued to 10/3/95) with Fruit By The Foot plate.The diet bar product that is fixed on the U-shaped plate is sold with String Thing plate, and a bite of other different shape is bitten size product and sold with various brands.
These dry fruit products especially are subjected to children's welcome, particularly as snack or instant food.Certainly, the child of growth needs calcium especially in their meals.Unfortunately, fruit snack is not good calcium source.The typical calcium content of fruit is below 50mg/oz (in butt) greatly only.
Thus, although fruit snack is welcome, if the product that such fruit snack is strengthened to provide nutrition significantly to increase with the calcium that replenishes is gratifying.So-called nutrition significantly increases the fruit snack that is meant per 1 ounce (wet basis meter) part and has at least 10% the current recommendation daily intake (" RDA ") or the product of the calcium of 100mg (comprising amount natural and that replenish) at least.
Adding provides the composition of solubility calcium ion can strengthen the gel characteristic that various gelling agents comprise pectin.Because fruit contains pectin, so prior art comprises many relevant instructions of using solubility calcium to regulate the fruit raw material tissue characteristics.Jam and jelly manufacturing are two familiar examples.But, because the influence or the gel strength even also strong especially under low concentration of solubility calcium, so magnitude of recruitment is generally less than 500PPM.In addition, such fruit product generally has the moisture higher than present fruit snack.Thus, the instruction of the general calcium amount operation of relevant structure control can not provide the fruit composition of the drying of the calcium amount that has the desired nutritional reinforcement and also have required tissue characteristics.
Further making the difficult complicated of the calcium fortified food product of preparation is that the calcic raw material has their distinctive, frequent undesirable taste characteristics own.Worse, calcium also particularly interacts with flavouring agent with other composition, reduces desired taste or produces undesirable stink, especially at room temperature after the long term storage.
Attempt to provide the prior art with the fruit product that strengthens the calcium amount to comprise the United States Patent (USP) 4,542,033 of common transfer, be entitled as " fruit product and the method for sugar and acid dip ", this patent was authorized Agarwala on September 17th, 1985.This 033 patent has been instructed sugar, acid and soluble calcium salt has been impregnated in the discrete fruit slice subsequent dewatering.
Similarly, prior art comprises many direct instructions at the compound that forms high dissolubility citric acid, malic acid and calcium.(, being entitled as " malic acid calcium citrate compositions " referring to for example US 5186965).Although useful, such preparation need add expensive special composition or process to form raw material on the spot in a large number.In addition, although such instruction is directly at fluid product, in certain embodiments at concentrate.
The USSN 08/867 of being entitled as of common transfer " with fruit product of calcium fortified drying and preparation method thereof ", 785 (the applyings date 6/3/97, be hereby incorporated by) instructed such certain methods, by these methods, can prepare fruit product with insoluble calcium fortified drying.Wherein the method for Miao Shuing comprises dry back fusion insoluble calcium.Such method is applicable to that it for example is sheet or volume strip that fruit product calcium fortified drying or medium moisture, this product are provided.
Although can be used for providing the calcium fortified fruit product of those given shapes, wish to provide similarly the gelation of calcium fortified starch mold pressing to bite the dry fruit product of size flatly, particularly those wherein the gel structure agent be the product of pectin.The method that the present invention bites the dry fruit product of size flatly by the gelation that the so calcium fortified starch mold pressing of preparation is provided satisfies described demand.Partly, the present invention includes the fruit slurry that comprises the insoluble calcium composition that gellable dulcification is provided.
Further aim of the present invention provides the dry fruit product of the dulcification with improved sensory characteristic.
Specifically, the method that the purpose of this invention is to provide the gelation fruit composition for preparing calcium fortified dulcification drying.
Further object of the present invention provides the method for the dry fruit product of the calcium fortified dulcification of preparation, wherein by insoluble calcium phosphate for example calcium phosphate calcium is provided.
Further object of the present invention provides with insoluble calcium fortified fruit jelly product and preparation method thereof.
Further object of the present invention provides the food product of gelation, and particularly those contain the product of fruit, though this product is enhanced to the calcium of high-load, at beginning and the local flavor that at room temperature all still demonstrates in the long term storage.
Be surprisingly found out that above-mentioned purpose can realize, the dry dulcification fruit of the excellence that obtains by compositions formulated comprises: nutritive carbohydrate sweetener, particularly those are obtained by fruit solids, acid cure pectin gelling agent, acidulant, the insoluble calcium phosphate of the specified particle diameter of high-load, solubility calcium sequestering agent and moisture content.The present invention further provides the new method of the such calcium fortified gel products of preparation, comprise that pre-acidifying mixes pulpous state insoluble calcium source material.
Brief Description Of Drawings
Fig. 1 is the technological process calcspar of the inventive method.
Summary of the invention
Aspect its product, the present invention directly bites the sheet of size as a bite at gelation dulcification dry products, it comprises fruit solids and synthos, it is the about 50-1500mg of per 1 part of 28.4g (1 ounce) product (wet basis) (0.15 weight %-5.5 weight %, wet basis) that the amount of synthos is enough to make the total calcium content of composition.
The calcium amount natural calcium content that is provided by the fruit raw material source is provided and replenishes the calcium that adds.
Provide calcium by insoluble calcium phosphate, insoluble calcium phosphate is selected from tricalcium phosphate, Dicalcium Phosphate and their hydrate and composition thereof.
The preferable particle size of calcium phosphate is less than 150 microns.
The gelation food product comprises basically:
The sugar of about 55%-85%;
The gel structure composition of capacity with provide about 2-8 kilogram/centimetre
2Gel strength;
The calcium of the about 0.2-6% that provides by insoluble synthos;
About 0.1%-1% solubility calcium sequestering agent composition;
The moisture of the edible fatty triglyceride of about 0-2% and about 15-25%.
Aspect its processing, the invention reside in the method for the dry dulcification fruit product of the calcium fortified gelation of preparation, as preparing by the starch mold pressing.This method comprises that pregel adds the insoluble calcium source.The preferable particle size of calcium phosphate is less than 150 microns.
Described method comprises the step of following order:
The pasty gel base-material is provided, this base-material comprises the fruit raw material that nutritive carbohydrate sweetener particularly provides fruit solids, the gelling agent of capacity is to provide the gel strength of about 1-4 kilogram in final products, the insoluble calcium phosphate of required particle diameter is with the moisture of about 50-1500mg of the TC that per 1 ounce of product is provided (0.15-5.5 weight % calcium) and interpolation;
The edible organic acidulant that adds capacity makes the pH of gellable fruit base-material be about 3.0-5.5 to the fruit base-material, but to form calcium fortified gelling base-material;
Make calcium fortified fruit base-material form suitable size and shape single; With
Above-mentioned of maturation is to form calcium fortified gelation sheet.
In preferred embodiments, the synthos of about 30-60% and the liquid-carrier of about 40-70 are mixed, form slurry.The mixture of this slurry and slaking is mixed.
The detailed description of invention
The invention provides improved, medium moisture gelation dulcification fruit product, this product is calcium fortified and comprises fruit solids, calcium phosphate and moisture, the present invention further provides the method for the such fruit product of preparation.Describe each and product performance, preparation and purposes of these components below in detail.
In whole specification and claims, percentage is percetage by weight, and temperature is degree centigrade, unless otherwise indicated.
Sweetener
The main requisite composition of food product of the present invention is one or more nutritive carbohydrate sweeteners or sugar.Gelatinized product of the present invention comprises such nutritive carbohydrate sweetener of about 55%-about 80% basically, and preferably about 55%-is about 70%, is about 60%-about 65% for best result.Such sugar not only provides taste and nutritive peculiarity, but also influences the quality and the structure of product of the present invention.
Nutritive carbohydrate sweetener is being known in the art, and those skilled in the art select specific composition to have no problem as the nutritive carbohydrate sweetener component at this.But in general, term " nutritive carbohydrate sweetener " is used for the present invention and is meant that those routines are used for the sweetener of the typical purifying of food product.Certainly, nutritive carbohydrate sweetener of the present invention is different from the high-effect sweetener of non-nutritive carbohydrate such as asccharin, cyclohexyl-n-sulfonate etc.In addition, nutritive carbohydrate sweetener of the present invention is different from sweetener such as Aspartame, thaumati and the monellin of albumen base.
The material that is suitable as nutritive carbohydrate sweetener is being known in the art.The example of sweetener comprises monose and disaccharide for example sucrose, invert sugar, glucose, lactose, honey, maltose, fructose, maple syrup and corn syrup and corn syrup solids.Preferred nutritive carbohydrate sweetener is those sweeteners that are selected from sucrose, glucose, fructose, corn syrup solids and honey.Particularly preferred nutritive carbohydrate sweetener is those sweeteners that are selected from sucrose, corn syrup solids and fructose.Certainly, the present invention also considers the mixture of above-mentioned material.
In preferred embodiments, the ratio of control monose and disaccharide in case in storage process with the formation of the unwanted characteristic in the final products for example the formation of crystal reduce to minimum.For this reason, ratio can be and be preferably about 0.5: about 1.8: 1 of 1-, more preferably from about 0.7: about 1.5: 1 of 1-.
In preferred embodiments, gelatinized product of the present invention is a fruit product.In such preferred embodiment, the further feature of gelatinized product be substantially to have at least a portion nutritive carbohydrate sweetener by or provide by fruit source or fruit solids.Fruit solids can be derived from pulp, if this pulp is prepared by puree by complete pulp preparation or this pulp partial dehydration.The term " puree " that is used for this area is meant through heat treated as boiling and undressed food slurry.But as used in the present invention, " puree " is meant that this fruit chunk machinery is converted into fluid through heating with without the whole fruit chunk of heat treated.Thus, the fruit raw material pulverized of the present invention is different from discrete single of complete pulp.
Can use puree seed and that preferably remove seed.Puree generally contains the 35-90% moisture of having an appointment.Other edible fruit part for example pulp also can provide the fruit solids component.Pulp is to remove remaining raw material after the fruit juice from puree.What the present invention was used to fruit solids is provided in addition is various fruit juice, no matter is without that concentrate or concentrated.
The present invention can use the fruit raw material that is derived from any fruit.The example of such fruit that the present invention is useful comprises purple black berry, raspberry, strawberry, tea, cherry, european cranberry of apricot, pineapple, lemon, oranges and tangerines, peach, pears, bitter orange, banana, grape, mango, apple, tomato, European black plum, plum, watermelon, blueberry and composition thereof.Preferred fruit is selected from purple black berry, raspberry, grape, oranges and tangerines of apple, strawberry, cherry, pears, blueberry and composition thereof.It is most preferred that to be used for of the present invention be grape, strawberry, pears, oranges and tangerines and cherry.
Certainly fresh fruit is useful for preparation product of the present invention.But freezing in advance fruit, canned fruit, partial dehydration fruit or rehydration fruit and frozen juice, concentrate, fruit honey, powder or freezing juice slurry also are applicable to the present invention.When adopting frozen fruit, " four add one " strawberry for example, promptly the sugar of the interpolation of frozen strawberry and 1/4th weight portions is only considered the contribution of fruit solids.
Although the present invention is primarily aimed in the product that contains fruit, but it will be understood by those skilled in the art that the present invention's equivalent application, particularly the vegetables of general common variety in all edible plant solid contents.The sugar that the plant solid content generally comprises, flavouring agent, acid, pectin or cellulosic fiber and ash content be also included within the term edible plant solid content.But " edible plant solid content " do not comprise that the starch part as wheat or other flour, does not comprise oil plant such as soybean oil yet.That is, fruit solids of the present invention can be replaced by the vegetable solids of the general kind of equivalent whole or in part.But the product of vegetables seasoning is welcome not as those fruit flavoureds.But specific vegetables such as cucurbita pepo, pumpkin and carrot are subjected to welcome to a certain degree as new product.
The present invention is fruit syrup solid content usefully also, particularly from the cheap fruit source solid content of grape juice, cider and pear juice for example.If exist, such fruit juice solid content can account for about 0.1-about 70% of final fruit snack product.
In a more preferred embodiment, composition of the present invention comprises the nutritive carbohydrate sweetener component of fruit and the plant solid content of about 5-100% (in dry weight) basically.That is,, so in preferred embodiments, provide at least 3 g sweeteners by fruit solids if the 100g gelatinized product has total sweetener component of 60% (wet basis).When fruit solids exists with the sweetener component of about 5-25%, can obtain result preferably aspect natural flavour mountaineous and the color, but be cost with the financial cost.When fruit solids comprises about 5-15% nutritive carbohydrate sweetener component, can obtain best result.
If desired, gelatinized product of the present invention can comprise additional high-potency sweetener such as asccharin, Aspartame, thaumati in addition, dioxygen is disliked thiazine kalium and composition thereof.Other high-potency sweetener that is fit to that allows to use and usually be commercially available also can use.
Gelling agent
Calcium of the present invention is strengthened the gelling agent that the gelation food product also comprises capacity basically, to be provided at the about 2-8Kg/cm of gel strength under the required moisture
2The final products of power.
Can direct representation be that gram force and secondary indication are that viscosity is measured gel strength or hardness.In order to measure hardness, use Kramer single blade fluid shear chamber.In this test, test film is placed on the slit of experimental rig substrate.Pass through test film with the constant speed drive shear-blade then, blade continues to enter in the slit of substrate.When blade cuts was passed through test film, the measured value of record was a maximum, force.Use metric system weight to make the power sensor standardization of record test power, Ji Lu test unit of force is a kilogram like this.To carrying out the usefully any Universal Testing of this test machine, as buying from Instron, or (for example, the using its model TA.HD Texture Analyzer) of preferably buying from StableMicro Systems.Gel hardness also can use the standard Brookfield viscosimeter (model RVDV) that has spiral path bearing and D-T-rod axle to measure.These commercial measurement cuttings are by the required power of gelation liquid.D-T-rod axle slowly drops in the sample with fixing speed rotation and by the spiral path bearing.Brookfield measures axle " cutting " by the required torque of sample.Along with axle rotation (5RPM) and landing, the helical curve of being walked by axle makes axle cutting always by intact gel.The reading of torque is the empirical measurements of gel strength on cutting force or the viscosimeter.
Temperature is the key that obtains accurate viscosity reading, thus before test with sample temperature adjustment to 70 °-75 °F (21 °-24 ℃).On 5 readings choosing at interval normal time, try to achieve the mean value of record value, and directly read from instrument display.Brookfield RVDV reading is noted down is centipoise (cps).The scope of typical gel intensity reading of gel of the present invention of using the Brookfield method is 100,000-300, and between the 000cps, most preferably 150,000-250,000cps.
Prior art has been full of suitable gelling agent, and those skilled in the art select to be used for suitable gelling agent of the present invention and have no problem.Certainly, gelling agent is different from simple thickener.When all or at least a portion gelling agent are provided by gelatin, gum gellan, the polymer (for example pectin, the starch that forms gel, glucan, agar and its mixture) and composition thereof that forms carbohydrate glue (wherein gel does not contain alginate), can obtain a good result.The product that obtains do not need alginate to be because can not have required quality and can have less hardness.In the carbohydrate polymer that forms gel, the starch that forms composition, pectin and the formation gel of gel is preferred.Being preferred for of the present invention is gelatin or pectin.
Concrete gelling agent consumption depends on various factors, for example the amount of the pectin that whether intensity of required texture characteristic, total solid amount and type, gelling agent, pectin are provided and provided thus by the fruit raw material that is included in the prescription in final products.But, in general,, can obtain a good result when total gelling agent (summation interpolation and that provide by other composition such as fruit solids) amount during for about 1%-10%.
In a more preferred embodiment, select gelling agent so that form irreversible gel.Irreversible gel is to solidify gel fast but that quality and intensity can be tending towards degrading under shearing that increases and temperature conditions.The graphics details of gel component to provide in the mold pressing operating process of such irreversible gel is provided.
In the most preferred embodiment, the gelling agent of selection is a pectin, and HM particularly is because such pectin solidifies under following preferred pH.
Be appreciated that if adopt fruit solids, can add the pectin that some natural amounts are provided.When total pectin (comprising the natural pectin relevant and the puree pectin of interpolation) content with fruit solids for about 0.8%-is about 2% the time, can obtain a good result.
Can use the starch that forms gel or preferred and gelatin or pectin to be used in combination gelling composition as a supplement separately.When the amylan of the formation gel that replenishes congeals into the amount of branchs when being about 1%-10% except about 1%-2% pectin or gelatine content, can obtain a good result.
Moisture
Gelation final products of the present invention comprise the moisture of about 15%-25% basically, preferably the moisture of about 18%-22%.The combination of the sweetener of this moisture and high-load produces " medium " water activity (" A with about 0.4-0.70
w") final products.
Chelating agent
Food compositions of the present invention further contains the calcium chelating agent of capacity basically, with in conjunction with any all solubility calciums that can get in fact.Hope is to keep constant or keep constant as much as possible in long term storage for the texture characteristic that guarantees final products in conjunction with any solubility calcium (for example by fruit ingredient, be used for processing the calcium that provides with the supplementing water that forms product of the present invention and the calcium relevant with following insoluble calcium composition etc.).
The calcium buffer also is known in the candy field.The citrate (for example trisodium citrate) that solubility calcium that is suitable for or chelating agent are sodium or potassium, phosphate, acetate, tartrate, malate, fumarate, adipate, ascorbate and composition thereof.Being particularly preferred for the present invention is natrium citricum and calgon with 15-20 as chelating agent: the mixture of 1 weight ratio.
In general, the amount of chelating agent is about 0.1-1% of composition.When chelating agent during, can obtain a good result for example for the calgon of the natrium citricum of about 1.5%-4% and about 0.2%-0.5%.But buffer is excessive, and gel solution will be crossed buffering, if use the water of soft, then final products have soft quality.
What be suitable as chelating agent of the present invention is the material that is selected from natrium citricum, ethylenediamine tetra-acetic acid (" EDTA "), sodium phosphate trimer and composition thereof.Preferred chelating agent is selected from sodium phosphate trimer and composition thereof.When the amount of chelating agent is about 0.05%-0.30%, can obtain a good result.
Synthos
Fruit snack composition of the present invention and the product produced thereby further comprise the insoluble calcium phosphate of the regulation particle diameter of effective dose basically, so that required calcium enrichment to be provided.When fruit snack composition of the present invention and product contain when having an appointment 50-1500mg calcium (0.15-5.5%) for per 1 ounce, can obtain a good result.When the about 90-500mg/oz product of the amount of calcium (wet basis) (0.7-4.2%) time, can obtain better result.For best result, TC is that every ounce of final fruit product is about 90-200mg (0.7-1.05%).Avoid excessive calcium to strengthen, partly cause be final products may demonstrate undesirable some be similar to the viscosity of taffy and the quality of chalk sample.
Soluble calcium salt is general more expensive and contain the calcium of low weight percentage.Although calcium chloride is an exception for this summary, add unacceptable one-tenth flavor of fruit product and bitter taste that the calcium that is provided by calcium chloride in a large number gives dry dulcification.
The source of calcium as a supplement that the present invention is useful be calcium phosphate.Calcium phosphate is generally with an alkali valency (CaH
4(PO
4)
2H
2O), bibasic (CaHPO
42H
2O) or three alkali valency (Ca
3(PO
4)
2) salt and obtaining.Being preferred for of the present invention is tricalcium phosphate, Ca
3(PO
4)
2(" TCP ") is because the percentage by weight height of its calcium (about 38%).And TCP is more molten a little than other synthos.
Useful tricalcium phosphate raw material is also referred to as three alkali valency calcium phosphate or orthophosphate tricalciques, and can buy with Food Chemistry product pharmacopeia level from Monsanto or Rhone Poulenc, and general formula is 3Ca
3(PO
4)
2Ca (OH)
2It is 34-40 weight % that this product provides calcium content by analysis.Not too preferably yet anhydrous dicalcium phosphate usefully in the present invention is also referred to as anhydrous bibasic calcium phosphate, and molecular formula is CaHPO
4Also can be commercially available the anhydrous dicalcium phosphate material of Food Chemistry pharmacopeia level from Stauffer Chemicals, it is the about 31.7 weight % of about 30-that calcium content by analysis is provided.Other calcium phosphate hydrate is also useful, includes but not limited to calcium pyrophosphate, hexa metaphosphoric acid calcium and an alkali valency calcium phosphate.
Phosphate is preferred calcium source, is not only sour dissolubility and weight ratio because of them, and is because their are available commercially as the sediment that is a kind of genuine milk product from whey.
Although it will be understood by those skilled in the art that the feature of synthos of the present invention yes insoluble, depend in part on temperature and pH, it is soluble in water to have small part.But under the calcium concentration that is used for slurry and dry fruit composition product, major part is solid-state.
Although do not wish theoretical the constraint, can infer that at this advantage of taste of the present invention and flavor stability partly is because the relative inertness of selected insoluble synthos or not reactive by proposing.These salt not only do not form compound such as solubility calcium source material owing to be inertia, and to be used for oil-soluble flavouring agent of the present invention be relative inertness for selected.
Unfortunately, other thinks that calcium salt useful but that can not adopt for various reasons comprises Calcium Ascorbate (bad local flavor), calcium citrate (produce the product of chalk sample and give bad pleasant impression), calcium carbonate (too easy foaming and this give bad strange taste), calcium gluconae (too expensive), calcium lactate (bad local flavor), calcium chloride (bitter taste) and calcium sulfate (too strong local flavor).In preferred embodiments, product of the present invention does not have (＞0.2%) such calcium material in fact.
Fat
Some embodiment comprises fat (oil and/or solid) component in addition.Fatty ingredient influences the cating quality of the present composition in addition.Comprising fat can increase the viscosity of the crisp brittleness and the appropriateness reduction composition of quality for consumer's tooth.Fat constituent also helps any oil-soluble flavouring agent that comprises and the interaction between the insoluble calcium composition are reduced to minimum.
If exist, preferred fat accounts for about 0.1-8% of composition, more preferably 0.5-2%.The present invention is usefully conventional to be used for the particularly fat of candy and oily of food article.Can use conventional fatty triglyceride material such as oil and hard fat at this.Preferably be fat as used herein, particularly partially hydrogenated oil such as soya-bean oil, coconut oil, cottonseed oil or branch are carried oil, and all these oily fusing points are more than room temperature.Because the glyceride component of the present composition has the trend that is reduced to fat, so the specific like this fat of preferred employing.
In certain embodiments, fatty ingredient comprises lecithin and other emulsifying agent in addition, if necessary.
The oil-soluble flavouring agent
Randomly, gel foods product of the present invention can further comprise the oil-soluble flavouring agent (one or more) of effective dose in addition.It is found that it is important selecting the oil-soluble flavouring agent except that conventional water-soluble flavor agent, it reduces to minimum with unwanted reaction between flavouring agent and the calcium.Such interaction can cause occurring the loss of undesirable local flavor and desired taste intensity.In fact, gel products of the present invention does not preferably have the water-soluble flavor agent added.
If exist, such oil-soluble flavouring agent can comprise such oil-soluble flavouring agent of effective dose, so that required local flavor level to be provided.When the amount of oil-soluble flavouring agent is that about 0.01%-of final products is about 2% the time, generally can obtain a good result.
Supplementary element
Food compositions of the present invention can be chosen wantonly and contain various such product easier acceptance on the sense organ, more nutritious and/or store more stable supplementary element that become that are suitable for making.Although dispensable for food compositions of the present invention, such optional components comprises fibrous material, high-potency sweetener, pigment, colouring agent, vitamin, anticorrisive agent (for example sodium hydrogensulfite), emulsifying agent, calcium carrier (for example propane diols), dairy products (for example non-fat solid) or the like.Certainly, being particularly preferred for of the present invention is " natural " component additive agent.
Acidulant
In preferred embodiments, composition of the present invention further comprises the edible organic acid or the acidulant of capacity basically, so that the pH of gel is about 3.0-5.5, and preferably about 3.2-4.5, most preferably from about 3.2-3.6.The specific pH that is selected from this pH scope depends in part on the type of the gelling composition that is adopted and required sensory characteristic.For example, contain the fruit solids of high-load in preferred embodiments and gelling agent wherein is a HM, preferred pH scope does not wait from about 3.2-about 3.5.
Can use various edible organic acids to regulate the taste and the tart flavour of pH of the present invention and control product of the present invention.Being particularly suitable for of the present invention is citric acid, tartaric acid, malic acid, ascorbic acid and composition thereof.
Filling component (Bulking Ingredient)
In a particularly preferred embodiment, gel formula comprises thickener (bodyingagent).The effect of thickener is to increase volume and denseness, and most importantly provides additional solid content, so that can realize having the gel combination of the moisture in the given necessary scope of the present invention.
Useful especially as thickener is especially maltodextrin of dextrin.In general, the about 25 weight % of the about 0.1 weight %-of the amount of maltodextrin component.When the amount of maltodextrin component in composition is about 3-10 weight %, from the sugariness balance and prevent crystallization, can obtain fabulous result.But for best result, the maltodextrin component should adopt about 3%-5% of desiccant gel composition.
Soft maltodextrin provides minimum sugariness.Thus, should adopt low D.E. (glucose equivalent) maltodextrin.Low D.E. is meant the maltodextrin less than about 20.Low D.E. maltodextrin is available commercially, and those skilled in the art select to be applicable to that maltodextrin of the present invention has no problem.But, in general, by make starch particularly the cornstarch dextrinize can obtain maltodextrin.Randomly under acid condition, can use the enzymic hydrolysates of starch; This condition is so gentle so that negligible polymerization again takes place.This is with that generally made by starch by hydrolysate and different by the dextrin that uses the high temperature and high pressure dry heat or roasting stir-fry starch (pyrodextrin) comes polymerization again to make.Such material is known (referring to for example US 3586513, license to people such as H.E.Horn on June 22nd, 1972, and US4335155, license to people such as Blake June 15 nineteen eighty-two) and extensively can get in food industry.
The present invention is another kind of to be the hydrogenated starch hydrolysate that is commonly referred to " poly-dextrin " as thickener or the useful material of filler (bulking agent).Poly-dextrin provides the attendant advantages as low calorie material, and promptly to have about 4 caloric heats opposite with the every gram of most of carbohydrate, and this material of every gram has about 1 caloric heat.
Since the target consumer of calcium fortified fruit jelly food product of the present invention is children, child especially, product then of the present invention does not preferably contain alcohol.Be appreciated that trace alcohol can exist, and is for example provided by flavor components.Thus, the present invention's product of not containing alcohol has alcohol less than 0.1%.
Final products are formed the sheet of suitable size and shape.In a preferred embodiment, to bite magnitude range be about 1-8g to a bite of each sheet.If desired, can give described specific shape, as the shape of animal or vehicle.Described can all be that a kind of color or part are other colors.
In certain embodiments, the sheet that obtains has face coat.In a modification, face coat is sucrose crystallization or that become particle, so that " sugaring " candy sheet to be provided.In another kind of modification, but the face coat of dope or oil/wax mixture, so that luminous or glossiness coating to be provided.In another modification, face coat can be the form of hard candy shell.In another modification, face coat can comprise additional flavouring agent, pigment, anticorrisive agent, vitamin and mineral matter in addition.In a modification, for example, additional synthos and granulated sugar are mixed so that the candy of sugaring to be provided, this candy provides further calcium to strengthen.
In general, the weight ratio scope of substrate and face coat is about 10: about 100: 1 of 1-.
The preparation method
Referring now to accompanying drawing, aspect its method, the invention provides the method 10 that preparation calcium of the present invention is strengthened the gel foods product.At first, the inventive method consists essentially of the step of the base-material mixture 20 that the base ingredient that forms gel is provided.Base ingredient comprises sugared 12 (comprising any composition based on fruit), calcium chelating agent 14, fat 16, gelling agent (one or more) 18 and insoluble synthos 19.
Can use conventional method and technology implementation step 20.Described mixture is the form of expecting group rather than discrete patch uniformly.Typically, the base-material mixture of preparation comprises about 70 ° of-80 ° of Brix Scales, and the preferred solid content of about 75-82% is for the about 80-82% solid content of best result.The base-material mixture be can prepare with continuous method, screw extruder, batch (-type) and semicontinuous method for example used.
In preferred embodiments, the base-material mixture is heated to 76.6-87.7 ℃ (170-190 °F), and preferred 79.4-85 ℃ (175-185 °F) is for about 82.2 ℃ of best result (180), before the step of mixing flavouring agent/pigment, kept 3 minutes-2 hours.Such heating is particularly useful for any gelling agent of abundant hydration such as starch.
In some preferred embodiment, especially for batch (-type) or semi continuous method, step 20 comprises sugared composition (comprising any fruit ingredient) that dissolving is provided, filler, anticorrisive agent, buffer and the substep of the moisture premix of any starch gelling agent of all or part randomly.Can heat or this moisture premix of slaking, as using steam 13 to temperature 200-350 °F (step 30).Can adopt as the steam that has back-pressure valve spray or directly the device the aging system with temperature as described in reaching.
The substep that provides randomly with the fat of the liquid form of emulsifier also can be provided step 30.For example, can with at room temperature normally the fat of solid be heated above its fusion temperature, so that fluid or liquid aliphatic to be provided.When heating fat, can obtain a good result to about 120 °-160 °F.Liquid aliphatic can mix with emulsifying agent such as lecithin.When fat and the ratio of lecithin (or other emulsifying agent) are about 5: 1-in the time of about 15: 1, preferably can obtain a good result about 10: 1 the time.
Step 20 further comprises by calcium phosphate and liquid-carrier, preferred non-water water-solubility carrier are mixed the substep that insoluble synthos slurry is provided.Preferred nonaqueous carrier is because in the fruit that they can not be added back to moisture dry.Excessive moisture adds the unstability that can cause product.The nonaqueous carrier that the present invention preferably uses is the composition that is selected from propane diols, glycerine and composition thereof.In general, slurry comprises the calcium phosphate of maximum feasible amount, reduces to minimum so that will be added to the carrier of dry fruit composition.When slurry comprises about 20-70% calcium phosphate, preferred 40-60% and about 30-80% carrier, preferably during about 40-60% carrier, can obtain a good result.Preferred carrier is a propane diols, because it forms slurry thinner, easier pumping.For best result, the mixture that uses 50: 50 calcium phosphate and propane diols is as slurry.One not too in the preferred variation, add tricalcium phosphate (" TCP ") and do not have carrier as simple drying material.In this embodiment, add TCP with the form of fine powder.
In a more preferred embodiment, the calcium slurry is added in the moisture premix or mixture of slaking, exposes at high temperature with the mixture of insoluble calcium is long-time so that avoid.This enforcement part causes the undesirable back reaction of strange taste to reduce to minimum.
One not too in the embodiment preferred, carrier is a water.Calcium phosphate material of the present invention is overbasic, in the time of especially in being dispersed in water.When mixed phosphate calcium for fear of the pH that changes final fruit product with avoid influence to the product taste, " adjusting " calcium phosphate aqueous slurry importantly.PH is reached be approximately the acidity of dry fruit composition, said composition will be reinforced by adding calcium.Avoiding too, acidifying calcium phosphate also is important.Thus, pH should be at the zero point of the pH of dry fruit composition several within.
Since preferably the pH with the gel finished product of the form that contains fruit is generally about 3.0-5.5, then is about 3.2-4.6, preferably during about 3.2-3.6, generally can obtains a good result as the pH of aqueous slurry.The pH of preferred calcium slurry is the pH of dry fruit composition or at it down.
By adding acid or acidulant, slurry pH is adjusted to particular value in above-mentioned scope.As acidulant usefully adipic acid, citric acid, fumaric acid, malic acid and composition thereof in the present invention.Being preferred for of the present invention as acidulant is citric acid.When with preferred form, slurry is not moisture, before dry the edible organic acid or the inorganic acid of capacity is added in the wet fruit mix then, so that behind interpolation calcium phosphate, finished product is within required pH scope.
The most important thing is that phosphoric acid has such particle diameter, promptly 90% phosphoric acid particle diameter that is to say it is fine powder less than 150 microns (" μ m ").Have enough reduce particle diameter calcium phosphate for fear of " chiltern " sensory characteristic in final dry fruit composition.
Guarantee that in small-scale production the useful technology that calcium phosphate has a required particle diameter is a screening calcium phosphate raw material.For example, preferred maximum 0.5% on #100 Unite States Standard screen cloth, and minimum 95% by #100 Unite States Standard screen cloth (wet screening network method).
Another technology is after the calcium pulp preparation, but adopts auxiliary step (not shown) reduced in size before mixing with base material mixture.The technology auxiliary reduced in size that is fit to comprises for example uses the high speed shear impeller in the mixer of preparation slurry, make slurry pass through colloid mill, makes slurry pass through screen cloth/filter screen.
Preferably, it is 100 μ m that step reduced in size causes the calcium salt average grain diameter of slurry, and for best result, average grain diameter is less than 50 μ m (" 50 μ m＞").
When adopting aqueous carrier, the slurry preparation can comprise the heating substep under the high degree of agitation, with hydration and/or the suspension of guaranteeing insoluble calcium phosphate.
Randomly all or part calcium chelating agent is added in the sugared premix 12 or directly is added to slaking base material mixture 20 or each adds a part.
Step 30 can further comprise the substep that the hydration gelling agent that is dispersed in the aqueous carrier is provided.For example, pectin can be disperseed in the water inlet and be heated to about 170 °F-Yue 200 °F.When the gelling agent in aqueous carrier comprises about 5%-12%, can obtain a good result.
Be understandable that these substeps can carry out and be undertaken by various sequential combination simultaneously.
Method of the present invention can further comprise the edible organic acidulant that mixes capacity so that the pH of base material mixture is the step 30 of about 3.0-5.5, and the base material mixture of the gellable or formation gel of acidifying is provided.When in preferred embodiments, use HM as gelling agent, the acidulant that mixes capacity is so that the pH of base material mixture is about 3.2-about 3.6.Be that the aqueous dispersion of the acidulant of preparation contains the water of the 25-50% that has an appointment easily.The moisture of control base material mixture and acidulant solution has required moisture so that mix the base material mixture of back acidifying.
If desired, the base material mixture of the formation gel of acidifying can be divided into many sub-logistics.If desired, in the base material mixture that the pigment that replenishes and flavouring agent can be mixed into acidifying, preferably after cooling, the long-time exposure at high temperature of flavouring agent material of sensitivity when handling with the pigment of avoiding fruit composition and local flavor.Since synthos be white and have fine size, preferably use colouring agent to cover the white of synthos.Pigment and/or flavouring agent 34 can mix with the first sub-logistics 40A of acidifying base material mixture, and the second sub-logistics 40B of second flavouring agent/colorant mixture 36 and acidifying base material mixture mixes.
In advantageous variant, make the mixture that forms acidifying base-material gel be cooled to about 180-Yue 210 temperature that approaches flavouring agent and pigment blend step.
In certain embodiments, fruit material is quite soft and/or lack strong color, for example when white grapes mud solid content and/or pear juice provide the fruit source.If desired, the acidifying base material mixture can be divided into can be toward each sub-logistics of wherein adding pigment and/or flavouring agent separately.Thus, the advantage of this embodiment is, can be by single drying equipment from evenly wet mixture batch of material or the many or a large amount of differences of feed preparation product painted or seasoning separately.
Can adopt any suitable base material mixture that is uniformly mixed to form the acidifying gel and the technology of flavouring agent and pigment.The optimization technique that is used for enforcement mixing of the present invention is to adopt online static mixer, because interpolation is to shear with the minimum that gives to finish.
Afterwards, the base-material blend compositions that forms calcium fortified dulcification gel is processed into each sheet of suitable size and shape, to form the snack products of calcium fortified low moisture gelling of the present invention.
Easily, can use known starch mould castable technology to implement step in blocks.Starch is embossed in and typically refers to Mogul system 52 in the commerce.In general, starch mould castable method comprises that gellable base material mixture is formed sheet 50 for example to be poured into a mould and advance in many moulds or sedimentation forms the step of starch bed.Make each sheet carry out maturation 60 and dry then to form each gelling sheet.From starch mold for example by peeling off the taking-up sheet.The Mogul system further comprises recovery and reuse starch.
Maturation and drying time are generally from about 12 hours to 48 hours.It is appropriate that moisture reduces.Usually, in maturation/drying steps 60 processes, sheet loses the moisture of about 1%-4%.Baking temperature generally is 60-150 °F.
By maturation in such starch mold, final sheet can obtain an amount of additional starch, the surface starch of for example about 1%-about 5%.
The about 2-10g of size of the sheet that forms like this, preferably about 1-5g.In preferred embodiments, gel film forms and has the shape shape of geometry or animal or vehicle for example of decorating the shape configuration.
Pack the sheet that is formed separately subsequently in a conventional manner.
Final products are soft, local flavor and all good pliable and tough product of cating quality.This product also provides special nutritive peculiarity by the calcium source.This product demonstrates good initial flavor characteristic and the characteristic of long-time wind resistance flavor degraded under room temperature storage.The food product of Xing Chenging is characterised in that and is nutritious, wholesome snack and is calcium fortified with high-load thus.Final products have preferred water activity (" A
w") for about 0.5-0.6, and moisture is 15-25%, preferably about 18-22%.
In further modification of the present invention, the gel food sheet can have face coat.Preparation method 10 can further comprise the step of coating surface coating 80.In a modification, the face coat application step can comprise that coating contains randomly the step of the coating of the liquid oils of mixing with wax, and so that the final food fortified with calcium sheet of coating to be provided, this sheet has gratifying glossiness outward appearance.With liquid oils and paraffin with weight ratio about 5: the mixture that 1-is about 15: 1 is heated to about 110-Yue 140 temperature.With enrober dope/wax mixture, the weight ratio of gel food sheet and oil/wax coating is about 100: about 1000: 1 of 1-.
In another modification, face coat comprises coating (having moisture 82) granulated sugar coating 84, to form " sugaring " coating, provides calcium fortified " sugaring " type coating gel food sheet.In another modification, the sugaring coating contains additional insoluble calcium phosphate 86 in addition.In another modification, application step comprises the icing operation, so that duricrust or candy coating to be provided.The weight ratio of gel food sheet and coating (butt) is about 10: about 100: 1 of 1-, preferred about 15: about 50: 1 of 1-.
So the calcium of the coating of preparation reinforcement gel foods product can conventional packing and dispensing.
Illustrate the present invention below.
Embodiment 1
By following formulation fruit product of the present invention:
CompositionWeight %
Grape concentrate 15.00
Corn syrup 30.00
Sucrose 25.00
Cornstarch 6.00
Pectin 1.50
Cottonseed oil 0.90
Lecithin 0.10
Propane diols 1.00
Citric acid 1.30
Tricalcium phosphate 2.00
Calgon 0.10
Pigment/flavouring agent 0.10
Water 17.00
100.00％
20 kilograms corn syrup and fruit solids are mixed together.Afterwards, cornstarch and sucrose are mixed into fruit mix/corn syrup mixture.The moisture of wet mixture about 25%.
Trophism carbon aqueous mixtures content about 60%.About 1.4: 1 of the ratio of monose and disaccharide.
Then in jar the preheating wet mixture to about 82.2 ℃ (180 °F).Afterwards at once 230-350 °F use down steam to spray or vacuum cooking come the slaking wet mixture to moisture for about 20%, the dulcification fruit mix of formation standard drying.The fusing soybean oil is mixed in the mixture then.Preparation pectin aqueous mixtures also is heated to 180 °F with hydration pectin.This mixture is added in the mixture of final slaking.Prepare slurry by .45kg tricalcium phosphate and 0.23kg propane diols separately.Tricalcium phosphate is sieved by #100 Unite States Standard screen cloth to guarantee that particle diameter is less than 150 microns.
Add acid to solidify pectin.At last, add flavouring agent and colouring agent.
Afterwards, use the starch mould pressing technology, the dulcification fruit composition of calcium fortified standard drying is formed the sheet of final gelation.The gellable calcium fortified composition of fraction is poured into a mould in the starchboard, and the die mould of wherein required profile is suppressed out.
Making dry 12-48 hour of dish to the final required moisture of the fruit slurry of cast is 18%.
Embodiment 2
By following formulation fruit product of the present invention:
Composition
Weight %
Pear juice concentrate 10.00
Sucrose 37.00
Corn syrup 25.00
Cornstarch 6.00
Pectin 1.00
Tricalcium phosphate 2.00
Citric acid 1.00
Propane diols 1.00
Dicalcium Phosphate 0.90
Sucrose fine grained 1.00
Natural and artificial flavoring agent 0.10
Water 15.00
100.00％
The total concentration of nutritive carbohydrate is about 65%, the ratio of monose and disaccharide is about 0.78: 1.
With the method that is similar to embodiment 1, the mixture of the 120 pound mentioned components of preparation except Dicalcium Phosphate and sucrose fine grained.After the maturation, from starch, take out product.With tricalcium phosphate and the fine grain premix coating of sucrose food product.
Claims (61)
1. one kind with insoluble calcium fortified dulcification low moisture food gel, comprises:
About 55%-85% nutritive carbohydrate sweetener;
The gelling agent of about capacity is so that gel strength is about 2-8kg/cm
2
About 10-25% moisture; With
The insoluble synthos of capacity are so that the total amount of the solubility calcium of gel and insoluble calcium is about 0.6-5.5 weight % (wet basis), and it is to make 90% particle diameter less than 150 microns that the particle diameter of described synthos distributes.
2. the food gel of claim 1, further contain:
The solubility calcium chelating agent composition of about 0.1%-1%; With
The edible fatty triglyceride of about 0.1%-1.0.
2. the food product of claim 2 further comprises:
The oil-soluble flavouring agent or the pigment of effective dose.
3. the food product of claim 2, wherein at least a portion nutritive carbohydrate sweetener is provided by fruit solids, and this fruit solids is provided by fruit syrup, fruit juice powder, puree, band Sarcocarp fruit juice beverage, pulp, inspissated juice and composition thereof.
4. the food product of claim 3 further contains the starch of the 0.1%-10% that has an appointment.
6. the food product of claim 5, wherein at least a portion gelling agent is provided by gelatin, gum gellan, pectin and composition thereof, and wherein gel does not contain alginate.
7. the food product of claim 6, wherein gel comprises the hydrophilic colloid that forms irreversible gel.
8. the food product of claim 7, wherein to form the irreversible gel of described hydrophilic colloid be pectin at least a portion.
9. the food product of claim 8, wherein the weight ratio of monose and disaccharide is about 0.5: about 1.8: 1 of 1-.
10. the food product of claim 9, wherein gel further contains the edible organic acid of capacity, so that pH of latex gel is about 3.2-3.5, and wherein gel does not contain calcium carbonate.
11. the food product of claim 10, wherein the food gel contains the ethanol less than 0.1%.
12. the food product of claim 11, wherein the food gel contains the alginate less than 0.1%.
13. the food product of claim 12, wherein gel is uniform.
14. the food product of claim 13, wherein gel is uneven, and comprises that further particle diameter is 0.2-1 centimetre a food granule.
15. the food product of claim 14, wherein calcium phosphate is provided by insoluble material, and this material is selected from an alkali valency, bibasic or three alkali valency synthos, their hydrate and composition thereof.
16. the food product of claim 17, wherein at least a portion calcium is provided by tricalcium phosphate.
17. the food product of claim 6, wherein at least a portion gelling agent is a gelatin.
18. the food product of claim 16, wherein the amount of oil-soluble flavouring agent is about 0.05%-1%.
19. the food product of the claim 18 of single form.
20. the food sheet of the claim 1 of single form, the weight of each sheet is about 1-5g.
21. the food sheet of claim 20, wherein the face coat of each sheet is selected from crystal sugar, sugared shell or edible oil.
22. the food product of claim 21, wherein face coat is an edible oil.
23. the food product of claim 22, wherein edible oil and wax mix, the weight ratio about 1 of oil and wax: about 2: 1 of 1-.
23. form the food sheet of single claim 20 by the starch mold pressing.
24. the food product of claim 21, wherein face coat comprises the mixture of oil and tricalcium phosphate.
25. a method for preparing calcium fortified jelly candy may further comprise the steps:
The base material mixture that forms gel is provided, comprises:
1. the sugar mixture of about 55-80% (wet basis);
2. about 1-5% forms the structural agent of gel;
3. the about 15-25% of moisture;
4. the solubility calcium chelating agent of about 0.1-1%;
5. the insoluble calcium of capacity, its particle diameter of at least 90% is less than 150 microns, to carry
Sacrificial vessel has the base material mixture of total calcium content, makes the total calcium content of composition reach every
28.4g (1 ounce) food is 180-1500mg (wet basis) (0.6%-5.5
Weight %, wet basis); With
6. the fat of about 0-2%;
The edible organic acidulant of capacity is mixed in the base material mixture, so that the pH of gellable fruit base-material is about 3.2-5.5; But form acid calcium fortified gelling base-material;
The calcium fortified base material mixture of acidity is formed a certain size and shape single; With
Above-mentioned of maturation is to form acid calcium fortified gelation candy sheet.
26. the method for claim 25, wherein base material mixture further contains the oil-soluble flavouring agent or the pigment of effective dose.
27. the method for claim 26, wherein at least a portion nutritive carbohydrate sweetener is provided by fruit solids, and this fruit solids is provided by fruit syrup, fruit juice powder, puree, band Sarcocarp fruit juice beverage, pulp, inspissated juice and composition thereof.
28. the method for claim 27, wherein the candy of gelation further comprises the starch of about 0.1%-10%.
29. the method for claim 28, wherein at least a portion gelling agent is provided by gelatin, gum gellan, pectin and composition thereof, and wherein gelation candy sheet does not contain alginate.
30. the method for claim 29, the base material mixture that wherein forms gel comprises the hydrophilic colloid that forms irreversible gel.
31. the method for claim 30, wherein the hydrophilic colloid of at least a portion formation irreversible gel is a pectin.
32. the method for claim 31, wherein the weight ratio of the monose of the candy sheet of gelation and disaccharide is about 0.5: about 1.8: 1 of 1-.
33. the method for claim 32, the base material mixture that wherein forms acid gel comprises the edible organic acid of capacity, so that pH is about 3.2-3.5, and wherein base material mixture does not contain calcium carbonate.
34. the method for claim 33, wherein the candy of gelation contains the ethanol less than 0.1%.
35. the method for claim 34, wherein at least a portion pectin is HM.
36. the method for claim 35, the base material mixture that wherein forms gel are uniform.
37. the method for claim 36 comprises that further particle diameter with about 1%-15% is that the food granule of 0.2-1cm adds the step in base material mixture or the acidic groups material mixture to.
38. the method for claim 36, wherein calcium phosphate is provided by insoluble material, and this material is selected from an alkali valency, bibasic or three alkali valency synthos, their hydrate and composition thereof.
39. the method for claim 38, wherein at least a portion calcium is provided by tricalcium phosphate.
40. right is wanted 26 method, wherein at least a portion gelling agent is a gelatin.
41. the method for claim 38, wherein the amount of oil-soluble flavouring agent is about 0.05%-1%.
42. the method for claim 25 wherein provides the step of base material mixture to comprise following substep:
Calcium phosphate and surplus composition that formation comprises about 30-50% are the slurry that is selected from propane diols, glycerine and composition thereof.
43. the method for claim 25, but, form many gelation candy sheets and implement forming step wherein by heavy the putting in many moulds of acidity gelling base material mixture also solidified.
44. the method for claim 43, wherein maturation step comprise the candy sheet of desiccant gelization, so that the moisture of the candy of gelation is about 18-22%.
45. the method for claim 25 further may further comprise the steps:
Face coat is applied on the candy of gelation, so that the candy of the gelation with face coat to be provided.
46. the method for claim 45, wherein surperficial application step comprise granulated sugar is applied on the candy sheet of gelation, strengthens gelation candy sheet with the calcium that sugaring is provided.
47. the method for claim 45, wherein surperficial application step comprise oil is applied on the candy sheet of gelation, so that the sheet of the gelation candy with gloss outer surface to be provided.
48. the method for claim 45, wherein surperficial application step comprise the insoluble synthos of particle diameter less than 150 microns are applied on the candy of gelation.
49. the method for claim 45, wherein surperficial application step form hard sugared shell on the candy sheet of gelation.
50. product by the preparation of the method for claim 25.
51. product by the preparation of the method for claim 26.
52. food product by the preparation of the method for claim 27.
53. food product by the preparation of the method for claim 28.
54. food product by the preparation of the method for claim 29.
55. food product by the preparation of the method for claim 31.
56. food product by the preparation of the method for claim 33.
57. food product by the preparation of the method for claim 34.
58. food product by the preparation of the method for claim 38.
59. food product by the preparation of the method for claim 40.
60. food product by the preparation of the method for claim 45.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PCT/US1999/030438 WO2001043564A1 (en) | 1999-12-17 | 1999-12-17 | Gel products fortified with calcium and method of preparation |
Related Child Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2005100879984A Division CN1739379A (en) | 1999-12-17 | 1999-12-17 | Process for producing calcium-enriched jelly candy |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1398163A true CN1398163A (en) | 2003-02-19 |
| CN1288998C CN1288998C (en) | 2006-12-13 |
Family
ID=22274353
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB998170925A Expired - Fee Related CN1288998C (en) | 1999-12-17 | 1999-12-17 | Gel products fortified with calcium and method of preparation |
Country Status (4)
| Country | Link |
|---|---|
| EP (1) | EP1239741A1 (en) |
| CN (1) | CN1288998C (en) |
| AU (1) | AU2201600A (en) |
| WO (1) | WO2001043564A1 (en) |
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| CN102753039A (en) * | 2010-01-18 | 2012-10-24 | 百事可乐公司 | Gel-based compositions and methods of making same |
| CN103458704A (en) * | 2011-03-31 | 2013-12-18 | Cp凯可股份公司 | Cold prepared gel and method for making same |
| CN101969789B (en) * | 2008-03-03 | 2016-11-09 | 雀巢产品技术援助有限公司 | Carbohydrate gels |
| CN110519996A (en) * | 2017-03-01 | 2019-11-29 | 丘奇和德怀特有限公司 | Sizing composition with improved stability |
| CN110589255A (en) * | 2019-09-19 | 2019-12-20 | 苏州纽特食品科技有限公司 | Packaging water and preparation method thereof |
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| CN115399468A (en) * | 2021-05-27 | 2022-11-29 | 嘉吉有限公司 | Gelling composition and high-ester pectin gel, preparation method thereof, food composition, feed composition and application |
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| US4722847A (en) * | 1986-05-07 | 1988-02-02 | The Procter & Gamble Company | Fruit juice beverages and juice concentrates nutritionally supplemented with calcium |
| US4830862A (en) * | 1987-07-31 | 1989-05-16 | The Procter & Gamble Company | Calcium-supplemented beverages and beverage concentrates containing low levels of sulfate |
| IE67517B1 (en) * | 1990-11-16 | 1996-04-03 | Coryell Limited | A process for producing a starch jelly confectionery product |
| GB2249934B (en) * | 1990-11-22 | 1994-08-24 | Coryell Limited | A process for producing a starch jelly confectionery product |
| WO1994008471A1 (en) * | 1992-10-21 | 1994-04-28 | The Procter & Gamble Company | Sweetener containing a concentrated bioavailable calcium source |
| RU2073985C1 (en) * | 1995-12-27 | 1997-02-27 | Ткешелашвили Манана Емельяновна | Method for production of fruit jellies |
| US5840354A (en) * | 1997-06-03 | 1998-11-24 | General Mills, Inc. | Dried fruit products fortified with calcium and method of preparation |
| GB2329571A (en) * | 1997-09-26 | 1999-03-31 | Cadbury Schweppes Plc | Method of stoving confectionary |
| US6077557A (en) * | 1998-11-20 | 2000-06-20 | General Mills, Inc. | Gel products fortified with calcium and method of preparation |
-
1999
- 1999-12-17 EP EP99966498A patent/EP1239741A1/en not_active Withdrawn
- 1999-12-17 CN CNB998170925A patent/CN1288998C/en not_active Expired - Fee Related
- 1999-12-17 WO PCT/US1999/030438 patent/WO2001043564A1/en not_active Application Discontinuation
- 1999-12-17 AU AU22016/00A patent/AU2201600A/en not_active Abandoned
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101969789B (en) * | 2008-03-03 | 2016-11-09 | 雀巢产品技术援助有限公司 | Carbohydrate gels |
| CN102753039A (en) * | 2010-01-18 | 2012-10-24 | 百事可乐公司 | Gel-based compositions and methods of making same |
| CN102753039B (en) * | 2010-01-18 | 2015-12-09 | 百事可乐公司 | Gel based composition and use thereof in packaging and preparation method thereof |
| CN103458704A (en) * | 2011-03-31 | 2013-12-18 | Cp凯可股份公司 | Cold prepared gel and method for making same |
| CN110519996A (en) * | 2017-03-01 | 2019-11-29 | 丘奇和德怀特有限公司 | Sizing composition with improved stability |
| CN110589255A (en) * | 2019-09-19 | 2019-12-20 | 苏州纽特食品科技有限公司 | Packaging water and preparation method thereof |
| CN110589255B (en) * | 2019-09-19 | 2021-03-16 | 苏州纽特食品科技有限公司 | Packaging water and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| WO2001043564A1 (en) | 2001-06-21 |
| AU2201600A (en) | 2001-06-25 |
| CN1288998C (en) | 2006-12-13 |
| EP1239741A1 (en) | 2002-09-18 |
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