DK176527B1 - Process for preparing a jelly sugar product - Google Patents

Description

DK 176527 B1

Process for preparing a jelly sugar product

The present invention relates to a process for the preparation of a jelly sugar product wherein a mixture of crystal sugar and fruit pectin is suitably a standardized ebony pectin, ie. an amide, Savmethoxy! (LM) spectrum, as well as hydrolysers! starch, suitably maitodextrin or low water starch syrup, and a pH-regulating agent, suitably an organic acid which is suitably suitable for use. Use In a foodstuff such as citric acid, stir vigorously at room temperature for 10 minutes with the addition of a small amount of water in fine form, after which the obtained mixture is further stirred at room temperature.

U.S. Patent No. 4,800,098 discloses a pectin gelling product suitable for the preparation of jelly, jam and jam made by dry blending at least 15 96% by weight of white sugar, 0.5-2.0% by weight of HM pectin, 0.1% by weight. 0.7% by weight acid suitable for food use, e.g. citric acid. The sugar crystals have an average particle size greater than 210 microns, the pectin particles are generally all smaller than 74 microns, while the acid particles have an average size of 150-300 microns. Optionally, the product may also be prepared by first spraying the sugar particles with 0.3-2% by weight of water, after which pectin and acid are added with continued stirring. The fermentation product does not contain hydrolyzed starch as the product of the present invention, which provides a greater palatability for a dessert made using the product of the present invention.

The crystal sugar used in the process suitably has a mean grain size of 0.2-0.7 mm and a coefficient of variation of 25-45%.

The amount of sugar added is such that a final product containing 42-88%, suitably 64-82% sugar, is obtained, based on the total weight of the product.

DK 176527 B1 2

Conveniently, pectin is used as a pie-based pectin which is partially deesterified and amidated, i.e. an amidated LM pectin. The amount of pectin is suitably 2-5.5%, preferably 3-4.5%, based on the total weight of the product.

A usable hydrolyzed starch has a DE value of 10-40, preferably 20-25, and preferably maitodextrin or starch syrup dried before the stirring step is admixed in an amount of 10-50%, conveniently 15-10 30%, based on the product. total weight. Further, pH adjusting agent, suitably citric acid, is added in an amount of 0.3-2.5%. appropriately 0.1-1.5% based on the total weight of the product

All ingredients, ie crystal sugar, hydrolyzed starch, pectin and acid, the latter in a smaller mid-grain size than crystal sugar, are stirred dry. As mentioned, water is added in finely divided form, conveniently by injection through fine openings in a manner known per se. The amount of water added is suitably 0.1-0.5%. calculated on the total weight of the final product.

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The obtained jelly sugar product is easily liquid and homogeneous. It can be easily dosed and mixed in water without the formation of lumps.

Jelly sugar products may conveniently be used in the preparation of batches based on fresh or frozen berries; In this way, the jelly sugar product is dissolved in boiling water and then poured over the carriers, thus forming a jelly with 'Important' taste, texture and feel in the mouth. The Geiésug sugar products are particularly easy to use and the clear, acidic jelly enhances the beautiful of the carriers. Appearance and fresh flavors The jelly adheres well to the berries and prevents especially frozen berries from changing appearance when they dry up, for example, only a small amount of juice runs out of the berries. 9, the jelly will taste the taste of sour and / or strong-tasting berries, such as ribs, blackberries and cranberries, according to the invention Sediment a dry mixture of crystal sugar, pectin, hydrolyzed starch and ρΗ regulating agent into an effective, with cooling provided mixer, injecting water in finely divided form with efficient stirring at room temperature. The stirring time is a total of about 2-4 minutes, of which the initial stirring of the dry ingredients takes about 20- 40 seconds, the main stirring with the addition of water takes about 30-40 seconds, and the final stirring of the moist mixture takes approx. 2-2.5 minutes.

EXAMPLE 1 600 kg of household crystal sugar with a medium crystal size of 0.45-0.60 mm, 30 kg of amidated LM-pectin, 150 kg of dried starch syrup and 8.0 kg of citric acid were introduced at room temperature in a fuzzy FkM 1600 D mixer, after which the ingredients were dry mixed. for 30 seconds. During continued vigorous stirring and cooling, 2.4 kg of finely divided water was injected over a period of 40 seconds. Stirring was continued at room temperature for an additional 20 2.5 minutes, after which the product was brought to an intermediate storage. The product obtained was particularly homogeneous and had a smooth crystal structure, and it was lightweight.

Preparation of jelly conductor 25

To half a liter of boiling water was added, with stirring, VL 1 jelly sugar product as above, then the mixture was stirred until the sugar was dissolved (about 30 seconds). The resulting solution was gently heated over frozen strawberries in serving bowls, thawing the berries, and the solution exceeded ten times. a clear jelly. After a half hour of cooling at +10 ° C, the obtained dessert product was tasted, which found that the jelly DK 176527 B1 4 had a particularly pleasant texture and taste, excellent balance between acid and sweetness and that the strawberries could be compared with fresh strawberries.

EXAMPLE 2 In the same way as in Example 1, but starting from 750 kg of crystal sugar (instead of 600 kg of crystal sugar and 150 kg of dried starchy syrup), a particularly homogeneous and even, light-flowing product was prepared.

A strawberry and raspberry-based dessert was found to have an excellent appearance; on the other hand, lacked fullness.

EXAMPLE 3 In the same way as in Example 1, but using 277 kg of crystal sugar and 473 kg of starch syrup, a jelly of excellent consistency was obtained, but it was not sweet enough to enhance the natural flavor of the carriers.

EXAMPLE 4 20 In the same manner as in Example 1, but using a starch syrup of DE value 40, it was more difficult to prepare a light-flowing product suitable for use in a packaging machine.

25 One of the products manufactured jelly dessert containing frozen blueberries was found to be excellent in appearance and taste.

Claims (5)

1, A process for preparing a geysugar product, characterized in that a mixture of crystal sugar, standardized fruit pectin, hydrolyzed starch with DE 10-40 and a pH-regulating agent, all of the latter having a grain size smaller than the crystal sugar, is stirred vigorously at room temperature. after which, with continued vigorous stirring, a small amount of water is added in finely divided form and finally the obtained mixture is further stirred to obtain a homogeneous mixture, 10 2. A process according to claim 1, characterized in that the standardized fruit pectin is an amidated LM pectin. Process according to claims 1 and 2, characterized in that the hydrogenated starch is maltodextrin or dried starch syrup having a DE value of 10-40, preferably 20-25. Method according to claim 1, 2 or 3, characterized in that 42-88% crystal sugar with a grain size of 0.2-0.7 mm, 2-5.5% standard apple pectin, 10-50% dried starch syrup and 0.5-2% organic acid are mixed at room temperature with the addition of 0.1-0.5% water in finely divided form, after which the mixture obtained is further stirred, 5, Jelly sugar product, characterized in that it contains 42-88%, suitably 84-82% crystal sugar, 2-5.5%, suitably 3-4.5% amidated UVi-pectin, 10-50%, suitably 15- 30%, hydrolyzed starch having a DE value of 10-40, suitably 20-25, and 0.3-2.5%, suitably 0.5-1.5% organic acid such as citric acid.