DE1954321A1 - Rubber confectionery - Google Patents

Description

US 771982 "772367

International Plaza, Englewood Cliffs, New Jersey, USA.

Rubber confectionery

Priority: US patent applications

No. 771 982 of October 30, 1968 No. 772 367 of October 31, 1968

The invention relates to rubber confectionery. In particular "The invention relates to improved gum confectionery and methods for its manufacture by replacing part of the sweetening ingredient therein with a starch hydrolyzate with low dextrose equivalent, hereinafter referred to as low D.E. starch hydrolyzate. designated.

Gum confectionery, also known differently as starch jelly, is Well known and a definite one in the confectionery industry Expression. Examples of gum confectionery include gum drops, gum disks, jelly beans, candied fruit, and the like.

Kummkonfekt generally consists of three essential components, namely a) a sweetening component, b) starch and c) water. Other ingredients include flavoring agents, stabilizers, coloring agents, and the like. The term "sweetening ingredient" ¹ is used herein to define those ingredients which are incorporated into a gum confectionery to add sweetness to the confectionery

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. ■ - r - ■ ·. 1 " ¹ Λ 'JW. ' ■ '· ■■

Usually the emitting component is rubber confectionery Sucrose and / or corn syrup.

Consisting of the three essential components mentioned: Gummy confectionery is made by first boiling starch with v / ater and the sweetening ingredient until the starch has gelatinized to form a liquid which is hereinafter referred to as a syrup »The starch used can be any known starch, with corn starch being preferred. As mentioned earlier the sweetening ingredient usually sucrose and / or corn syrup. The hot syrup formed in the cooking stage is then shaped and dried to form a hardening agent

Gel, on which a finished product is created. mc

Si35Ä »t even with the most strictly and effectively controlled technical processes that have been used to date to manufacture rubber confectionery, the drying times are excessively long. Such unusually prolonged Drying methods not only reduce production, but also require the use of excessive space and drying forms, which would otherwise be included in the production process could have been sent back.

For example, in a typical process for making gum confectionery, the starch is cooked at atmospheric pressure in a sugar solution containing excess water, and the mixture is then subjected to tumble cooking until enough water has been removed by evaporation to give a syrup of suitable consistency. The endpoints are determined by a skilled candy maker by dipping a scoop into the hot syrup and observing the clarity and consistency of the syrup as it drips from the scoop into a flat, sheet-like shape. In newer processes for the production of rubber confectionery, the required quantities of starch, sugar, corn-based corn and water are introduced under pressure in the event of excess temperatures by means of steam or by using a heat exchanger! · ?;

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BATH ORIGINAL

cooked. This method allows cooking in continuous Wise rather than rudimentary and additionally only requires the amount of water required to gelatinize the starch and so is necessary to form a syrup. In this way the cooking time can be shortened.

After cooking, the following process steps have remained essentially unchanged and have not been improved for many years. The cooked syrup is then given in small, measured portions in wells made of a layer of dry powdered starch, which is located in shallow troughs. The surface of this layer of molded starch is first smoothed and then indentations of the desired shape are pressed in, for example crescent-shaped orange slices or round, hemispherical shapes of the usual rubber drops. The troughs with the shape thickness are generally carried on a continuous belt and the hot syrup from the cooking stage is automatically injected from a filling funnel into the preformed recesses.The freshly deposited rubber confectionery is relatively soft and semi-liquid, and is even after cooling considerable aging time is required for the desired gel structure to develop. The desired gel structure is developed by first forming an inner core and then a thin skin on the outside. After sufficient Har.trildun .: and nuclear development, the 3-unmikonf ect from the Fox'in be removed, but is united in all still no oh another Härran.Tszeit erfrrderlich it dar.it a permanent shape cp ^..: it. Hence the rubber cone of the outer form lelas.-cn, a final form is achieved; is whereupon the Sur.rakonfekt is sanded (sugared) and nested. The necessary total drying time often takes one to several days. \ f ± e already mentioned, · are such extended lines. ~ :: o> iten expensive uni require a lot of seam.

'..' ehrenä α.-? ! Drying occur η-r.rere desired changes •? In. Beisrrliilp-veise 1.) the a-free starch-sugar syrup he ": τ- '· allK ^: Lhlich to cino ::; f-aten gel, ...' ir Star.:e-U.v. - -. Lr-r v-? Rli - ". It. ^?: l ".r. ^: ." i-: li. ¹ ;: A'a ^ rer an ii ^ ..- cic-t

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BATH ORIGINAL

from mold thickness, and 3.) the surface of the rubber confectionery develops the desired properties of gloss and smoothness and also sufficient strength for the subsequent Panniering or sugaring for the finished packaging.

To facilitate the exchange of water between gel and starch, the mold starch can be predried to about 5 "to 8" of water under what circumstances it gradually removes water from the confectionery, causing the development a gel structure therein is facilitated. If the temperature of the conditioning room is abnormally high, it will Pre-drying of the mold thickness may not be necessary because

ieisse e / air

will hike

After conditioning for the required time to the mentioned desired properties causing (usually 24 "to 72 hours at room temperature to about 70 ⁰ C), the gum confection is screened off from the molding starch, breaded or sanded, which means it is it a coating of fine sugar and it is packaged. The mold starch must then be dried to the required water content for reuse.

So that the end products produced in this way are acceptable for sale they must have the requisite degrees of tenderness, firmness, elasticity, and strength. Although so far was able to obtain acceptable products through careful manufacturing control, there is a need for Improving a rubber confectionery and making it more economical to manufacture.

It is an object of the invention to meet this need in the art by providing novel gum confectionery approaches that Products and processes for their manufacture. The inventive Rubber confectionery not only requires considerably shorter ones Drying times than those previously used, but also has acceptable and sometimes better degrees of strength,

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In principle, the gum confectionery compositions according to the invention comprise starch, tolasser, a sweetening component and a noticeable proportion of a starch hydrolyzate of low D ₀ B. Usual additives such as flavoring substances, stabilizers, coloring substances, Uodgl ", can also be included"

In one embodiment, these new mixtures v formed / ground using water, starch and other ingredients in the amounts as 3ind prescribed previously, but low, with the replacement in an amount up to 70 wt _o $ the sweetening ingredient through from starch by DoE., so that the total weight of the aus3enden component and the hydrolyzate of the amount of previously prescribed a sweetening ingredient tantamount _β preferably replaces the hydrolyzate of about β to about 60 wt. $ of the sweetening component and preferably at most about 12 wt »$ of the sweetening component _e

In most cases this first embodiment includes the sweetening component of the sucrose gum confectionery mix and / or corn syrupο albeit other sweet mashers for that Purposes of the invention can be used ^ sucrose, corn syrup and mixtures thereof are preferred.

A typical example χ a gummy confection mixture according to the first embodiment of the invention in terms of weight comprises a compilation from about O to about 65 $ corn syrup (80-82 $ solids in general), about 0 to about 50 $ sucrose, about 8 to about 15 wt. $ Starch (dry basis), about 10 to about 12 $ water (excluding the water contained in the corn syrup) and about 5 to about 55 $ starch hydrolyzate. Preferably, the hydrolyzate is present in an amount of about $ 5 to $ 50, and more preferably about $ 10.

In a second embodiment of the invention Grum confection mix includes this starch, water and one

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sweetening ingredient, which consists of corn syrup and dextrose in combination with a starch hydrolyzate with a D ₄ IiU of about 5 to about 25. In general, d: l.? <- v. second embodiment are made by mixing · ;. of water, starch and the other ingredients in the amounts previously used, but a combination of dextrose and a starch hydrolyzate of low D ₀ E * replaces the sucrose used in the first embodiment in such a way that the total weight of the emitted ingredient is included Kydrolyzate equals the amount of the beatand part consisting of sucrose and corn syrup »

Combinations of starch hydrolyzate and dextrose can be employed using any ratio of these two ingredients as desired. Firmness, tenderness and skinning can be obtained by using mixtures of - about 20-80% by weight "dextrose and about £ 0-20% by weight starch hydrolyzate", preferably the mixtures comprise about 20-60% by weight hydrolyzate and about 80-40% by weight Gew _e $ Dextrose »_

Hydrolyzate

Especially preferred mixtures contain from about 60 $ / w: d about 40 percent by _e $ dextrose, In cases in v / less eIonen as etv; a 35 $ dextrose are used, a small amount was found to be desired, a conventional artificial sweetener of Add mixture, uir. ensure that the final product has the required level of sweetness.

From the "foregoing it can be seen that the preferred sweetening ingredients, as they are now in rubber confectionery used in accordance with the teachings of the second embodiment

will include:

; ) Corn syrup ($ 60-82 solids) typically from about 5? fcis ot \ rc 85% by weight of the sweetening ingredient;

c) an Ec-r-biiia ' ^! ion from about 20 to about 80 Gev /.$ Hydro Iy-

ϊίύ ^Ί ΐΏά from about 20 to sth ?. 80 wt. $ Dextrose, ι

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usually from about 15 ms to about 45% by weight of the sweetener Constituent, and

c) artificial sweetener, usually in small amounts, when the hydrolyzate is in more than about 65 $ of the mixture of b) is present.

The starch useful in the confectionery according to the invention can any known starch commonly commonly used in such confectionery products. Preferably, however, will be Corn starch used. The most preferred Kaiser starch has a fluidity of 40-70 and / or is cross-linked, derivatized or otherwise modified to give the desired gel strength and thermal gelatinization; for the sake of relief to proceed

The starch hydrolysates used in the confectionery according to the invention are a proportionate. new class of starchy fabrics. These starch hydrolysates are produced by that a source of style of an enzyme or acid treatment or a combination of both is subjected. It is important that the starch hydrolyzate is a relatively low one D.E. (Dextrose equivalent) has about less than 25 » and preferably a D.E. in the range from 5 to 25 on v / eist. The preferred hydrolysates have a D.E. In the range of 5 to 15. Starch hydrolysates of this type have been found to be excellent agents for reducing the Water absorption of normally hygroscopic foods, while using other hydrolysates with a D.E. in: substantially outside this range to inferior ones Products that have a tendency to Have stickiness.

The term DE is used here to refer to dei. Reducing sugars content of the dissolved solids in a starch hydrolyzate, expressed as Pr ο ζ er. t Dextrose, that by the Luff-Schocrl-Methcde (X3S Circular C-ΛΟ, page 1? 5 as an appendix in "Polarimetry Sacchar: · .. '; ■, f? nd the Sugars" Author er .: Frederick J. ^; JBatos Uli;. Asc (· ointeε.).

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The initial starch that is subjected to hydrolysis, can come from a wide range of starch materials, e.g. Oereal starches, wax starches and / or root starches. Typical for these groups are maize, potato, tapioca, grain orghum, waxy milk, waxy maize, rice starch and the like The term "starch hydrolyzate" as used herein includes hydrolyzed starches from a wide range of starch sources, as known in the industry »As mentioned above, those are preferred for the invention Starch hydrolyzates those having a D.E. range of about 5 to about 25, as determined by a number of known methods can be obtained.

In a process, which is referred to as method A in Example 1, a starch, for example a waxy starch, is treated with a single enzyme preparation from bacterial alpha-amylase. An aqueous slurry of a wax starch with a solids content of less than 50% has the hydrolytic effect subjected to bacterial alpha-amylase under suitable fermentation conditions to obtain a starch hydrolyzate. The hydrolyzate can also be characterized as having the sum of the percentages (dry matter) of saccharides therein with a degree of polymerization of 1 to 6 divided by the DE to give a ratio greater than about 2.0. This ratio becomes referred to as the characteristic or descriptive relationship. Such low DE products with a descriptive ratio of less than 2 are somewhat undesirable because they have less water flow capacity, and also because they tend to cause turbidity in solutions, compared to products with a ratio of at least 2.

The same product as above be ξ or. rubbed can also be produced will: -, through - a number of different procedures. Se example— wise a mixture of starch and v / asrer with a solid content of less than pO $ came to the purest of the hydrolytic Action "ir.er bacterial al ^ ivr-Air-ylase, then one

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Heating to high temperature for solubilization of any not be subjected to dissolved strength. Since this temperature tends to inactivate the enzyme, it is then necessary to to cool the solubilized partial hydrolyzate and subject it to a second hydrolysis by treatment with additional to subject bacterial alpha-amylase to the eventual To obtain starch hydrolyzate »This procedure will referred to as method B in Example 1

A third method of obtaining the preferred class of low DE starch hydrolysates, identified as Method 0 in Example 1, is to hydrolyze a mixture of starch and water by the action of acid to give a DE ₆ between about 5 and about 15 achieve »The partial hydrolyzate is then subjected to the action of bacterial alpha-amylase in order to obtain a starch hydrolyzate with a DE ₀ of about 10 to about 25.

A starch hydrolyzate that is particularly useful for the invention has the following properties: water content about 5 $ at most and a D.E. from 10-13. Instead, the hydrolyzate can be in the form of a syrup containing about $ 76 pesticides.

A typical example of a sucrose-free gum confectionery composition the second embodiment comprises by weight about $ 40-60 corn syrup ($ 80-82 solids), about $ 30-50 (by weight) of a mixture consisting essentially of of 20-80 wt.% hydrolyzate solids and 80-20 wt. $ dextrose, with a small amount of if desired Artificial sweetener is added, about $ 8-15 starch (iron base) and about $ 10-12 water.

The aforementioned gum confectionery according to the invention Compositions can be quickly and easily converted into a rubber confectionery product using the usual stages of rubber confectionery production known for this purpose. For example, there is an applicable procedure therein to first come up with a solution. Mixing the corn syrup and the water to form with each other. This solution is then added with mixing according to the first embodiment

009837/1228 _BA0 original

the sucrose and low DE starch hydrolyzate are added, while in the second embodiment, dextrose and low DE starch hydrolyzate are added until the hydrolyzate is thoroughly dispersed. The starch is then added and the resulting slurry mixed ⁰ C with continuous stirring at a temperature of about 66 SS-j to ensure complete mixing and wetting of the starch. The pulp is then cooked in a continuous digester at a temperature above about 121 ° C. and at a feed rate of about 0.75 1/2 l / minute. The cooked mixture is then put into molds made of pre-dried starch with a water content of about 5 to 8 $ and dried as * # at room temperature «

As already mentioned, the drying times for the mixtures according to the invention are considerably shortened ! Drying times for the confectionery according to the invention usually substantially less than about 72 hours. Mostly the drying times are less than 50 hours and in many cases actually less than 24 hours. In any case, the partial replacement of the sweetening component shortens by hydrolyzate the drying time required for a particular mixture.

After drying, the rubber confectionery according to the invention has the necessary smoothness, gloss and sufficient strength for the subsequent breading or sugaring. In addition to breading or sugaring, the confectionery is packaged as desired, HS. The products thus obtained have acceptable and often considerably superior degrees of firmness, elasticity, tenderness and strength »

It goes without saying that many modifications and procedures can be used to improve the invention. according to rubber confectionery approaches in eventual rubber confectionery products Transfer «Generally speaking, all common procedures and working methods, which are applicable can also be used for the manufacture of rubber confectionery

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ÖAD ORIGINAL

be used to the inventive new rubber confectionery to manufacture

The following examples serve to illustrate but not to limit the invention.

example 1

The following specific procedures illustrate those already mentioned three basic processes for the production of starch hydrolysates of low D.E., which are used according to the invention will.

Method A - one step enzyme process.

An aqueous starch pulp was prepared containing 30% by weight of pests from wax milo starch. The temperature of the pulp was increased and kept between 85 and 92 G. A bacterial alpha-amylase preparation was used in an amount just above 0.025 wt added over a period of a little over 30 minutes. The mixture was darai on the same. Maintain temperature for another 30 minutes. The temperature was then ^{lowered to less than 80 °} C. and the conversion was allowed to proceed until the desired DE was reached. The temperature of the I-üischun-c: was then suddenly increased to over 120 ° in order to inactivate the enzyme and to terminate the conversion.

The following table I ze ± ~ x typical saccharide analyzer, before. ger.irs di gen seducer, preserved. Hydrolysates from r.ieürifrem DE DP denotes the degree of polarization. DP. · Represents the Gesa T. £ t indicates the total amount of disaccharides present in the hydrolyzate, etc.

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-10-

Table I.
Typical saccharide analyzes

D.E.

10 15 20 25

Hydrolyzate

SUMMARY

DP ₁ DP ₂

DP ₇ and above total

0.1 0.3- 0.7 7.6 2.4 1.3 3.4 5.5 9.4 9.7 1.8 4.3 6.9 6.9 12.0 1.8 3.5 5.2 7.4 8.6 1.8 3.6 5.5 14.3 9.3 3.3 7.0 10.6 53.0
47.0 18.0 89.9
10.1 77.9
22.1 65.6
34.4 2.4 40.0
60.0 2.0 2.2 2.3 2.4

Descriptive ratio

Method B - two-step enzyme-enzyme process

Unmodified corn starch was angeschlemmt in water to give an aqueous suspension having a content of 28-32 wt. Ia the unmodified corn starch. The pH was adjusted to 7.5-8.0. To this mixture, HT-1000 bacterial alpha-amylase (manufactured and sold by Miles Chemical Laboratories) was added in an amount of 0.05% based on starch solids. stx This starch suspension was added over a period of 30 minutes to a container kept at a temperature of 90-92 ° C. with stirring. After the addition of the starch, the liquefaction was continued for 60 minutes, after which time the hydrolysis was within a DE range of 2-5. The liquefied starch was then heated to 150 ° C. and held at this temperature for 8 minutes. The heat treatment destroyed the remaining enzyme activity and led to reduced yields of fluids in the filtration.

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Further saccharification to the final * D.E. was effected by adding more HT-10000 bacterial alpha-amylase after cooling the liquefied starch hydrolyzate on a suitable temperature for the conversion. The vanished Starch was cooled to 80-85 ° 0 and HT-1000 was added at 0.02% by weight of the starch solids. After 14-20 hours of conversion time, the desired final D.E. received (20).

The finished starch hydrolyzate product was analyzed ^ and the following analytical values were obtained.

Table II

DE DP ₁ DP ₀ DP, DP. DP ₁ - DP, - DP ₇ , descriptives ^{1 2} 3 4 5 6 7+ ve-rhäxinis

20, T 2.4 7.5 10.8 8.0 6.8 15.1 49.4 2.4 Method C - two-step acid-enzyme process

Different samples of corn starch (A, B and 0) were suspended in water to obtain porridges with Baume ranges from 14 to 22 °. These pulps were partially hydrolyzed with acid to a maximum of 15 DE. The respective DE, which was achieved by acid hydrolysis for each of the samples, can be found in Table IH _0. After the acid hydrolysis, the pulp was neutralized to a pH between 6 and 7. The neutralized liquid was cooled to 80-85 ° C. and bacterial alpha-amylase (HT-1000) was added in an amount as indicated below. A final DE · of 19-21 was obtained for each of the samples in a time between 1 and 3 hours. The final conversion fluids are faint in color. These fluids are lightly refined and evaporated to about 42 ° to give syrups. Dry products can also be obtained. Tables III and IV show the reaction conditions for the conversion and the product analyzes.

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Table III
Enzyme Conversion Conditions

Sample D.E.des

Acid hydrolysates

Dry temp substance ο «

pH Enzyme Time End Dose hours D.E.

15.2
12.9
10.3

38

57.5 38.1

80 85 85

6.5 0.01 1
6.5 0.05 2
6.5 0.1 2

19.7 20.2 21.8

Sample End-D.E.

Table IV Product Analysis

<$> Dry DP ₁ DP ₂ DP, DP. DP ₅ substance

DP ₇₊ decriptive ratio

A 19.7 72
B 20.2 72
0 21.8 75

3.9 5.8 8.2 7.2 7.3 10.2 57.4 2.1 2.3 5.9 8.5 6.4 6.6 12.6 57.7 2.1 2.3 8.3 10.9 8.1 9.2 16.9 44.3 2.5

Example 2

About the superiority of the confectionery according to the first version! To show the form of the invention, various rubber confections were made

The first rubber confectionary was prepared from a well-tried: Standard confectionery recipe using a weight mix of 47.496 corn syrup (8296 solids), 31.2 # sucrose, $ 10.4 (dry basis) cornstarch (67 fluidity) and $ 11.0 Water. This confection is in Table 5 as a control *, designated.

The second kind of gum confection was prepared by substituting ' varying amounts of sucrose and / or corn syrup in the control mixture by a starch hydrolyzate product according to method A of example 1 from wax milk starch with a D.E. of about 10, the hydrolyzate possessed essentially the same hybrid properties as the 10 DtE starch hydrolyzate in Table I · This confection is in Table V as

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-15-Confectionery A.

The third type of Grumml Confectionery (Mixture B in Table V) was obtained by replacing 30 wt. # Of either the Sucrose or the corn syrup in the control mixture by a starch hydrolyzate, which is made from corn starch according to method B of Example 1 was made and a D.E. of about 10 and a descriptive ratio over 2.0.

All confections were obtained by the method described, the corn syrup first being dissolved in the yeast. Then the Sukroae and hydrolyzate (if any) were mixed into the solution and thoroughly dispersed therein. The starch was then added and the resultant slurry with continuous stirring for 4-5 minutes at a temperature between 85-91 ⁰ C mixed to complete mixing and wetting of the starch slurry was then ensure · The in a continuous cooker at H6 ° C and cooked at a pulp feed rate of 0.758 l / minute. The cooked mixes containing approximately 79-6 pests were then placed in pre-dried starch molds and dried at room temperature until the starch gum confectionery could be removed from the molds and sanded in the conventional manner. The following comparative values were recorded. Elasticity, strength, firmness and tenderness were estimated according to the following four-point system:

1 bad

2 sufficient

3 good

4- excellent

The addition "a" after a rating in the tenderness test indicates excessive skin toughness (suitable for chewing gum-like rubber confectionery), the addition "b" indicates excessive core delicacy ·

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control Confectionery Δ 15th 30th 45 Tabel 3 5 V 1 0 A. 0 Confectionery B. Confectionery A 15th 0 O O 0 0 3 78 3 45 60 30 0 15th 100 96 Succulent substitute
(by weight) O '79, c > 79, 5 80. 60 0 3 91 Confectionery 2 2 79. 5 78 0 30 79.5 77.7 $ Corn syrup
replacement (weight
musty) .78.9 88 88 85 0 1 1a 46 0 1b 91 88 7 79.5 79.2 88 88 $ filed feast
fabrics 88 146 146 146 5 78.7 44 30th 146 146 85 88 146 146 Pulp Teqi-
temperature ° C 146 30th 24 22nd 85 4 79. 44 44 146 1 46 44 18th Cooking temperature ^p 0 55 146 1 1 85 24 44 Dry season in
hours 3 4th 3 21 2 146 1 1 1 3 Remarks 2 3 4th 3 2 44 3 3 ■ 3 1 1 3 elasticity 32 3 4th 3 1b 2 2 4th 3 2 3 strength 2 3 4th 1a 1a 1a 3 2 1b 1a strength 3 3 1b delicacy

In all cases the above values were the drying times the confections according to the invention shorter than those of the control which used exactly the same confectionery mixture, but without the partial replacement of the emitting component by hydrolyzate Confectionery drying times of around 24 hours or less, while the control required a drying time of 55 hours. Such an improved drying ability leads to considerable savings in time, money, and production space Trough Equipment · In many cases all or some of the important properties such as elasticity, strength, strength and tenderness of the confectionery according to the invention better than the corresponding control. In this respect, the Replacement of $ 30 of the sucrose in Confectionery A to a gum confectionery product, which was not only excellent but superior to the control product in every way. In such according to the invention Confectionery, in which the tenderness and elasticity tests are rated as poor, it should be noted that, although rated as poor, they are still quite acceptable and sometimes more desirable for certain rubber confectionery specialty products, such as for chewing gum.

Example 3

In another example, a hydrolyzate with a D.E. of 15 in the form of a syrup with a content of $ 76 Solids used in such an amount that the hydrolyzate $ 30 of the sucrose replaced. Because of the water contained in the syrup, it is necessary to add that to the gum confectionery added water to reduce a corresponding amount.

Rubber confectionery products prepared by the same process as in Example 2 using a hydrolyzate in syrup form has the same excellent properties as those of confectionery A in Example 2,

Example 4

To demonstrate the second embodiment, a different rubber confectionery based on a proven standard confectionery

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Approach based on sucrose using a weight-based Mixture of 47.4 # corn syrup ($ 82 solids), 31,256 sucrose, 10.4? 6 (dry basis) corn starch (67 fluidity) and 11.0 # water manufactured. This confection is designated as control in Table V.

The second type of gum confection was made using various mixtures of dextrose and a starch hydrolyzate, which according to method A of Example 1 from Wax Milo Starch and a D.E. owned by etv / a 10. The hydrolyzate had essentially the same composition like the 10 D.E. Starch hydrolyzate from Table I. Various combinations were used as total replacements for the sucrose of the control mixture, while all other ingredients remained the same.

All confections were made according to the same described procedure of initially forming the corn syrup solution

SuKröse in the water. Then the 1SwTtTit »w and the mixture of hydrolyzate and dextrose were dispersed in the solution and thoroughly mixed therein. The starch was then added and the resulting slurry was under constant Bühren for 45 Kinu · ten at a temperature between 85-91 ⁰ C mixed to complete mixing and wetting of the starch to ensure. The pulp was then cooked in a continuous cooker at 146 ° C and a pulp feed rate of 0.758 l / minute.The tm cooked mixture with a pesticide content of about $ 79 was then placed in pre-dried starch molds and dried at room temperature until the starch gum confections were taken out and in The following comparative values were recorded. The most important properties, namely elasticity, strength, firmness and tenderness were evaluated according to the following four-point system:

1 - bad

2 - sufficient

3 - good

4 - excellent.

Skin formation was rated according to the following three-point system:

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A - excellent
B - sticky
C - tough

Table 6

Sucrose (# replaced) O 100 100 100 100

Hydrolyzate hydrolyzate and dextrose - 80 60 40 20 mixture)

Dextrose (# hydrolyzate and dextrose- - 20 40 60 80 mixture)

Mash tank temperature ⁰ C

Cooking temperature ⁰ O

generally deposited solids

Drying time in hours

Product analysis

Elasticity strength

Firmness delicacy

Skin ACAAB

In all cases of the above values, the drying time of the gum confectionery according to the invention was less than half the drying time of the control on sucrose baais, in which exactly the same confectionery mixture was used, apart from the sweetening ingredient. Such improved drying capacity leads to significant savings in time, money, Production Room and Trough Equipment All of the above confections of the invention were also superior in any or all of the following properties: elasticity, strength, firmness and tenderness. This superiority, combined with the significantly reduced drying time, makes it more desirable than the control sample. In this regard, it should be noted that the confectionery in which QQFf ₃ hydrolyzate and 20 # dextrose were used had tough skin. This confection is therefore

88 2 82 82 4th 82 82 146 3 146 146 4th 146 146 78.9 2 78.0 78.7 4th 78.1 78.5 55 3 22.5 22nd 4th 21.5 20.5 3 4th 3 3 3 3 3 2 3 1 3 3

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Particularly suitable for type of chewing gum _p However, of all five types of confectionery according to the invention, it may be the least desirable for most purposes. Particular reference is made to the gum confectionery, for which the sweetener is a hydrolyzate

Vi- * τ, 4- α *. · Ι ™ · · corn syrup frirgTCTii with a mixture of 40 $ dextrose and 60 $ hydrolyzate was used «This product is in every way superior to the control and therefore represents a particularly preferred example of the mixture according to the invention.

Example 5

A gummy confection is produced from f olgenden basic components, wherein the percentages are by weight excessive, using the same basic procedure as in Example 4 · Breibehältertemperatur is maintained at about 82 C and the boiling temperature is 146 ⁰ C, the deposited solids are about 78.5 $ ·

Components

47 , $ 4 Corn syrup 31 , $ 2 $ 60 hydrolyzate $ 40 dextrose 10 , $ 4 Starch (dry basis) 11th , $ 0 Water.

The hydrolyzate used is a starch hydrolyzate, prepared according to method B of Example 1 using unmodified ter corn starch with a D.E. of about 10 and a descriptive ratio of at least about 2.0.

The product obtained is an excellent rubber confectionery with high degrees of elasticity, strength, firmness, delicacy and excellent skin formation · In addition, the drying times considerably shortened.

Example 6

In another example, a hydrolyzate with a D.E. of 15 and in the form of an aqueous syrup with $ 76 solids used in combination with dextrose in such proportions, that the dry matter of dextrose to hydrolyzate

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BAD ORfGINAu

60:40 is. The same preparation as in Example 4 is followed with the modification that less water is added Confectionery mix is added to the total water content taking into account that present in the hydrolyzate syrup Set water «

The rubber confectionery obtained according to the method of example (9 had the same properties as the 60:40 pattern in example 4

While the invention has been described in connection with particular embodiments, it will be understood that it is capable of further modifications and it includes any variation, use or adaptation »

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Claims (1)

Patent claims 1.) Rubber clay, comprising water, starch Hydrolyzate, which is characterized by a dextrose equivalent of about 5 to about 25, and a sweetener. 2, rubber confectionery according to claim 1, characterized in that that the sweetener is made from corn syrup, sucrose and mixtures thereof 3. Rubber confectionery according to claim 1, characterized in that the sweetener consists of a combination of dextrose and a starch hydrolyzate and is essentially & sucrose-free. 4o rubber confectionery mixture according to claim 1 or 2, characterized characterized in that the starch hydrolyzate has a dextrose equivalent of about 10 to about 13 » 5 · Rubber confectionery mixture according to claim 1 or 2, characterized characterized in that the starch hydrolyzate is present in an amount of about 5 to 55% by weight of the mixture « 6, rubber confectionery composition according to claim 5, characterized in that the mixture from about 0 to about 65 wt. $ Corn syrup, about 15 to about 50 $ sucrose, about 10 "ß to about 15 wt.> Starch and about 10 to about 12 weight . $ V / assei ^ unfasst. 7, rubber confection mixture according to claim 1, 2 and 4-6, characterized characterized in that the starch hydrolyzate is present in an amount of from about 5 to about 50% by weight of the mixture. 8, rubber confectionery mix according to claim 1, 2 and 4-7, characterized characterized in that the starch hydrolyzate is present in an amount of about 10% by weight of the mixture. 9 »Sucrose-free gummy confectionery mix according to claim 3, eggs characterized in that / sweetening ingredient corn syrup and a combination of dextrose and a starch hydrolyzate, the combination comprising about 20-80% by weight of the solids of the hydrolyzate. 009837/1228 BATH ORIGINAL 1954371 1C. Sucrose-free gummy confectionery mixture according to claim 9> characterized in that the combination contains about 20-80% by weight of pesticides of the hydrolyzate and about 80-4-0% by weight Includes dextrose. 11. Sucrose-free 6-ummikonfektrais chung according to claim 9, characterized in that the combination comprises about 60% by weight of pesticides of the hydrolyzate and about 4-0% by weight of dextrose, 12. Sucrose-free gum confectionery mixture according to claim 3 and 9-11, characterized in that the starch hydrolyzate has a dextrose equivalent of about 10-13, 13 Sucrose-free gummy confectionery mixture according to claim 3, characterized by the following weight composition! about $ 40-60 1-Iaissiru.p, about $ 30-50 of a combination of essentially 20-80 wt.% hydrolyzate solids and 80-20 wt. 96 Drextrose, about 8-15 $ starch (dry basis) and about 10-12 $ drums, 14 .. Process for the production of rubber confectionery, thereby characterized in that a sweetening component of the gum confectionery is produced, which is a starch hydrolyzate with a D.E. contains from about 5 to about 25, the sweetening ingredient being obtained by mixing the Hydrolj'sats with a liquid sweetener and water to The liquid sweetener and the combination can be dispersed in the water, whereupon starch becomes the resulting Dispersion is added, the resulting pulp is heated to gelatinize the starch + and hot Make syrup, then the hot syrup is shaped and dried to make an improved gum confection, 15. The method according to claim 14, characterized in that that up to about 70% by weight of a starch hydrolyzate is used 16. The method according to claim I4 or 15, characterized in that that the sweetening ingredient contains from about 6 to about 60 wt. 56 of the starch hydrolyzate. ^009837/1228 BADORIG.NAL 17o method according to claim 14, 15 or 16, characterized in that that the sweetening component contains about 12% by weight of the starch hydrolyzate * 18o method according to claims 14-17, characterized in that the sweetening ingredient in addition to the Starch hydrolyzate or corn syrup, sucrose or mixtures from it contains 19 · The method according to claim 14, characterized in that a sucrose-free gum confectionery is obtained and the starch hydrolyzate is combined with dextrose. 20 «The method according to claim 19, characterized in that the combination of about $ 20-80 dextrose and about $ 80-20 Starch hydrolyzate solids with a dextrose equivalent of comprises about 5 to about 25 · 21. The method according to claim 19 or 20, characterized in that that the sweetening ingredient ranges from about 55 to about 85 Wt # corn syrup and from about 45 to about 15 wt # of a combination -comprised of dextrose and starch hydrolyzate « 22. The method according to claims 14-21, characterized in that the starch hydrolyzate has a maximum water content of about $ 5 and a dextrose equivalent of about 10 to about 13 ". 23. The method according to claims 14-22, characterized in that that the starch hydrolyzate is a syrup containing about $ 76 solids and a dextrose equivalent of about 10 to about 13 is. 24. The method according to claims 14-23 »characterized in that that it includes a drying stage of the gummy confection of less than about 50 hours at room temperature, 25. The method according to claims 14-24 »characterized in that the drying time is less than about 24 hours amounts to· 009837/1228 BAD ORfGINAL