EP2584910A1

EP2584910A1 - Production of gelatin-containing confectionery

Info

Publication number: EP2584910A1
Application number: EP11740830.2A
Authority: EP
Inventors: Alois Thelen
Original assignee: Individual
Current assignee: Individual
Priority date: 2010-06-23
Filing date: 2011-06-24
Publication date: 2013-05-01
Also published as: WO2011160843A1; DE102010024828A1; US20130171313A1

Abstract

The present invention provides an improved process for production of gelatin-containing confectionery, in which a mass composed of starch and syrup is liquefied at low temperature and admixed with a gelatin solution.

Description

Production of gelatine-containing sweets

The present invention is an improved process for the preparation of gelatin-containing confectionery, in which a mass of starch and syrup liquefied at low temperature and treated with a gelatin solution.

background

The preparation of gelatin-containing confectionery requires a strong heating or boiling of the sugar / starch component to produce the required sugar / starch solution. Cooling to about 50 to 70 ° C is required before the solution thus obtained can be mixed with the dissolved gelatin solution; after combining the two solutions, further cooling to room temperature or lower is necessary to solidify the confectionery. These cooling steps thus have a significant time requirement (up to 24 h), which is reflected in the production costs. A shortening of the cooling process is therefore an urgent task of confectionery production.

Brief description of the invention

It has now been found that liquefaction of the starch and syrup base material known from WO07 / 63034 and subsequent addition of the gelatin solution can result in far lower temperatures than in a conventional process and thus significantly shorten the cooling times. The present invention thus provides a process for the production of gelatin-containing confectionery products

(A) liquefying a base material, which consists essentially of a

Cornstarch or a mixture of several cornstarch and a syrup or a mixture of several syrups, by heating,

(b) adding a heated and liquefied gelatin and mixing it, and

(c) cooling the resulting mixture to solidify.

It was thus possible to produce confectionery products such as wine or fruit gums with a high to very high gelatine content via a new, previously unknown liquid mass. In the method according to the invention can be dispensed with a separate addition of sugar entirely, causing the

CONFIRMATION COPY associated, time-consuming dissolution, cooking and cooling of the sugar is unnecessary. The use of the known starch mold boxes and the associated workload (knocking and dusting of the figures), is thus facilitated or is no longer available. This process provides a simplified manufacturing process that offers significant benefits in terms of safety, energy, time and raw material.

Detailed description of the invention

The terms "gelatinous confectionery" in the context of the present invention refer to products (confectionery) which have a significant amount of gelatin (> x% by weight, based on the total weight of the product) for shaping and stabilization. They can be transparent or consistently colored.

"Thickening Gelatine, alginate, agar (E 406),

"Starch flour" (synonym: cornstarch) is a fine white powder (powder) commonly used to thicken food, which becomes vitreous, transparent, and tasteless when cooked.Heat can physically bind many times its own weight in water under the influence of heat. When heated with water, the starch swells at 47-57 ° C, the layers burst, and at 55-87 ° C (potato starch at 62.5 ° C, wheat starch at 67.5 ° C) produces starch paste, which Glutinous starch and curdled sticky white form the basic structure of pastries of all kinds Food starch does not swell when heated, but mainly during cooling The most important starch suppliers for thickening agents are cereals, especially wheat, rice, maize, potatoes, Tapioca, sago, arrowroot, and soybean. Cornstarch, the most commonly used starch, is used mainly for sweet and sour e sauces, puddings and Asian dishes used. Potato starch is versatile and binds liquids well below the boiling point. Tapioca, the strength of the roots of the manioc shrub, and sago, an extract of the Indian sago palm, are also used to thicken sauces, fruit soups, puddings and porridges. Arrowroot finds its use in fruit jellies, sauces and desserts. Cornflour is usually like cold flour Stir liquid into the boiling food, stirring constantly for about 2 minutes, before removing it from the hob. "Sugar substitutes" are sweet-tasting carbohydrates that have no effect on blood sugar levels. They have a maximum energy content of 2.4 kcal / g (equivalent to the EU limit). Therefore, they are used in dietetic foods and are also used in toothpaste, Zahnpflegekaugummis etc., as they do not have a cariogenic effect. Its sweetness is similar to the sweetness of sucrose. They are usually made from fruits or vegetables. Sugar substitutes are various sugar alcohols (sorbitol, mannitol, isomalt, maltitol, maltitol syrup, lactitol, xylitol) and fructose. In the context of the present invention, isomalt, maltitol (E 965), maltitol syrup and fructose are the preferred sugar substitutes, particularly preferred are maltitol and the maltitol-made sugar substitutes, especially maltitol syrup and isomalt.

"Syrup" is a viscous, concentrated solution of a sugar or sugar substitute obtained by boiling or other techniques, in particular by enzymatic cleavage, from sugary liquids such as sugar water, sugar substitute liquids, sugar beet juice, fruit juices or plant extracts For the purposes of the present invention, syrups are, inter alia, glucose syrup, fructose syrup, and maltitol syrup (also referred to as maltitol syrup.) Syrup in the context of the present application are expressly non-syrup-like substances, such as maple syrup and honey.

The terms "sugar substitute syrup" and "sugar substitute syrup" are used interchangeably below. They refer to a syrup which is either a sugar substitute itself (such as maltitol syrup) and / or contains a sugar substitute (such as isomalt syrup or maltitol syrup).

A "hexose syrup" in the context of the present invention is a syrup which contains hexose sugar (single or multiple sugar) as its main component, preferably glucose syrup or fructose syrup, or a mixture of these two syrups If the base material according to the invention for a dietary Food or feed, the syrup is preferably maltitol syrup or isomalt syrup.

"Glucose syrup" is a thickened solution of starch obtained by enzymatic decomposition, containing a mixture of single and multiple sugars, one of the main constituents being glucose (glucose) Glucose syrup often contains high levels of maltose, maltotriose and oligosaccharides as well as simple glucose (eg Grafschafter glucose syrup 43 ° or 45 °) Glucose syrup is mainly used in industrial food production for sweetening food and drinks, making this syrup one of the most important products of the starch industry.The enzymatic splitting of the starch allows sweet sugars not only from sugar cane and sugar beets, but also from more economical crops such as corn, potatoes and wheat, which is nowadays used industrially in the process of starch saccharification Many foods such as sweets can not be produced without the addition of glucose syrup, because glucose syrup prevents it The crystallization of beet sugar (sucrose) in the production of hard caramels, prolongs the preservation of soft caramel, fondant, gum and marshmallows, is an ingredient of non-alcoholic soft drinks, liqueurs, ice cream, jams, fruit jellies, is used as a sweetener and tanning agent for baked goods used and is included in cereals, salad dressings and fruit powders. Glucose syrup tastes neutral to sweet and is easily soluble in water.

"Fructose syrup" is a clear, bright syrup that tastes unpleasantly intense sweet and its sugar content (usually 70 wt .-%) is at least 90%, usually at least 95% fructose (remainder: usually glucose). "Maltitol syrup (E 965 (ii)) consists of maltitol, sorbitol and hydrogenated glucose syrup Isomalt syrup is made up of isomalt (E 953) and water and is usually prepared by boiling the isomalt in water Maltitol syrup is used in particular as a food additive for juices, marzipan and chewing gum Isomalt is preferred for use in desserts, ice cream and confectionery. Lecithin (chemical name: phosphatidylcholine) is usually a powder in its commercial form. It is used in the food, pharmaceutical and cosmetics industries as an emulsifier for the stabilization of fat-in-water mixtures.

"Homogeneous mass" in the context of the present application means that all constituents of a mixture are uniformly distributed in this mixture, ie a homogeneous mass in this sense may also have heterogeneous constituents, eg a suspension or a mixture of syrup and particles of different sizes ,

A "conventional flour" (hereinafter also referred to as "flour") is not a starch (powder), but a classic grain flour such as wheat or rye flour. Flour is made by grinding cereal grains. It consists of starch, protein (wheat flour: glue or gluten), cellulose (fiber) and water.

The base material according to the present invention consists "essentially" of the corn starch and the syrup as defined above and is obtained by mixing or kneading the individual components. "Substantially" means that the base material in addition to these two components does not contain appreciable proportions of other constituents, which give a homogeneous mixture with this. The proportion of such further miscible components is at most 10 wt .-%, preferably at most 1.0 wt .-% (based on the base material). Other ingredients may be all substances used for food. However, fats, oils, or other lipid-containing components should as far as possible not be included among these other ingredients. Rather, the other ingredients are preferably functional components that give the material a special appearance, a special smell and / or a special taste, so it is preferably aromas, including odors and flavors, stabilizers (such as glycerol) and / or dyes ,

In addition, the base material may not contain immiscible, ie the dispersible substances such as grains, fruits, etc. The proportion of the base material may be up to 50 wt .-% (based on the base material). The base material according to the invention most preferably consists exclusively of the corn starch and the syrup, so it contains no further constituents.

Both the cornstarch used and the syrup used may be a mixture of several types of cornmeal and syrup. However, the use of only one corn starch (e.g., only one type of starch, especially corn starch) and only one type of syrup (preferably only glucose syrup) is preferred in the base material of the present invention.

The weight ratio of powder to syrup in the base material of the process according to the invention is preferably from 1: 0.5 to 1: 1, more preferably from 1: 0.6 to 1: 0.9. Based on 100 g of powder, this means a proportion of preferably from 50 g to 100 g of syrup, more preferably from 60 g to 90 g of syrup. In particular, the mixture 100 g of powder plus 80 g of syrup is best suited as a matrix for other uses and therefore most preferred.

In a preferred aspect of the process of the invention, the corn starch is corn starch, potato starch, wheat starch, rice starch, or soybean starch. In addition, in this preferred aspect, the syrup is preferably glucose syrup. The latter combination (glucose syrup plus cornstarch) has the advantage that it is ready to eat immediately and can be consumed cold.

If the powder is a mixture of several starch powders, it is preferred that corn starch is the main constituent of the mixture (its proportion thus amounts to more than 50% by weight, preferably more than 80% by weight, particularly preferably more than 95% by weight of the mixture) , In a further preferred aspect of the process according to the invention, the syrup is a hexose syrup, preferably glucose or fructose syrup or a mixture of these two types of syrup, more preferably glucose syrup. The latter is able to bind all of the mentioned cornflours including soy flour, thickener and lecithin. If the syrup is fructose syrup, the powder is preferably not cornstarch, but one of the other thickening agents or lecithin mentioned above.

Of all the sugary syrup types, glucose syrup is most preferred for the present invention. In yet another preferred aspect of the process of the invention, the syrup is a sugar substitute syrup. Because this makes the base material dietary. If the syrup is a sugar substitute syrup, isomalt syrup and maltitol syrup are most preferred. The powder is then preferably cornstarch.

The use of a sugar substitute syrup in the base material according to the invention is particularly suitable whenever the base material is to be used for dietetic products, in particular for dietetic foods or feedstuffs.

Very particular preference is given to the following aspects of the process according to the invention: cornstarch with glucose syrup, lecithin powder with glucose syrup, a mixture of cornstarch, lecithin and one or more further thickening agents with glucose syrup and guar gum with fructose syrup. Most preferred is cornstarch with glucose syrup.

In the syrup for the process according to the invention, the dry matter content is preferably from 65 to 85%, more preferably from 70 to 80%. This dry substance consists essentially of sugars or sugar substitutes. Thus, glucose syrup usually contains from 79 to 82% dry matter, which in turn consists of 15 to 19% glucose, 11.5 to 15.5% maltose, 11 to 14% trios and 51 to 62.5% oligosaccharides / polysaccharides. Maltitol syrup usually contains at least 50%, preferably at least 70%, of the dry matter maltitol. Commercially available syrups are most preferably used for the base material.

The base material according to the method according to the invention is a homogeneous mass. It can have any consistency from completely firm to malleable, doughy or pasty to liquid. The degree of hardness is adjustable, by the chosen ratio between powder and syrup. In a preferred aspect, the material is strong but malleable, thus having about the consistency of plasticine or raw manure.

In a preferred aspect, in addition to the powder and the syrup, the base material also contains a functional component which is completely miscible with the base material, in an amount of from 0 to 10% by weight, preferably from 0 to 0.1% by weight. % (based on the base material). This corresponds to maximum a few drops of a liquid flavor or dye per 100 g of base material. Such functional components impart a particular appearance, odor, and / or taste to the material, and are thus preferably flavors, including perfumes and flavors, and / or dyes. In addition, the base material may contain still miscible components, such as grains and fruits, up to 50 wt .-% (based on the base material).

The base material is liquefied at a very low temperature, but it must be high enough to keep it liquid (pourable). The liquefaction is preferably carried out at below 60 ° C, especially at 40 to 50 ° C. The addition of the gelatin in step (b) takes place in the same temperature range. The cooling of the process according to the invention can take place in molds (starch mold boxes).

In a preferred embodiment, the process is used for the production of wine gums. Components of the new fruit gum mass are:

(1) potato starch (may be other strengths)

(2) glucose syrup

(3) commercial gelatin

(4) Glycerol as a plasticizer

(5) and all permitted colors and flavorings.

In another embodiment, the confectionery cereal balls, soft caramels or candy pralines.

The invention is illustrated by the following examples, which are not intended to be limiting for the subject invention.

embodiments

Example 1 ; Mixture with caramel-like consistency, "basic mass"

100 g of corn starch was kneaded with the hands at room temperature with 80 g of Grafschafter® glucose syrup ( ^hereinafter "glucose syrup") until a homogeneous mass had formed. The result was a homogeneous, viscous mass (hereinafter referred to as "matrix") with a consistency that the of soft caramels (such as Storck ^Riesen® ). This mixture is stable for at least 6 months.

Similarly, instead of corn starch, either potato, wheat or rice starch were used. The result was similar to the result obtained with corn starch.

Glucose syrup used: Grafschafter glucose syrup 43 °; Composition according to manufacturer's instructions:

Dry matter: 79,0-80,0%

Sugar spectrum in dry matter:

Glucose (dextrose) 15.0-19.0%

Maltose 11.5-15.5%

Maltotriose 11.0-14.0%

Oligo- / polysaccharides 51.5-62.5%

Example 2: Production instructions for the jelly products with gelatine.

recipe:

1.) 100g glucose syrup

2.) 80g potato starch

3.) 6-8 tablespoons gelatin (one tablespoon dissolved gelatin = 10g)

4.) a pinch of glycerin

5.) Coloring and flavorings

Instructions for making the mass: Components (1), (2), (3), (4) and (5) are mixed together at room temperature and kneaded until a homogeneous mass or dough results. Gelatine is dissolved according to instructions and heated to 70-80 ° C. The prepared mass is heated to 40-50 ° C with stirring (spreadable). After cooling the gelatin to 40-50 ° C, this mass is added with stirring until they are homogeneously joined together (to obtain better pourability, a few drops or tbsp of warm water may be added) and poured into the prepared molds. On the usual negative form-starch boxes can be omitted. Any shapes can be used.

Due to the stable behavior of the mass, it is also possible to cast them in place of molding, punching or to bring about rolling in the appropriate form. The mass is dimensionally stable in about 30 minutes and can be released from the molds. Thus, a continuous production from casting to packaging without interruption (drying time) is possible.

In further experiments, instead of corn starch, either potato, wheat or rice starch was used. The result was similar to the results obtained with corn starch.

Example 3: Müsli balls manufacturing instructions. Soft caramels and

sweet chocolates

recipe:

1.) 100g glucose syrup

2.) 80g cornstarch (or other starches)

3.) 10-15g butter (or other fats)

4.) 10-20g condensed milk powder

5.) 5-10g of lecithin

6.) 50-70g of any grain mixture

7.) half a tsp of glycerin

8.) Coloring and flavorings

9.) 20-30g dissolved gelatin (or similar thickener)

Instructions for making the muesli liquor: (l) - (8) is mixed and kneaded until a homogeneous mass or dough is formed. The dissolved gelatine is cooled to about 30-40 ° C and kneaded with the mass or dough.

The mass can be processed immediately to the desired end product. It can be made balls, strips or any other shapes.

If the grain mixture is omitted from the mass, with the same formulation and procedure, a new completely different product such as. the said soft caramels and candy pralines, are produced.

The base material is prepared at room temperature. The industrial advantage: savings of energy, time; Reduction of raw materials. No addition of sugar and the associated energy expenditure of cooking and the subsequent cooling; no preservatives. If further processing via the matrix is to take place at a later point in time, the addition of butter or other fat, as well as the gelatin, can be mixed under the matrix at the desired time.

Claims

claims

1. A process for the preparation of gelatin-containing confectionery comprising

(A) liquefying a base material, which consists essentially of a

Starch flour or a mixture of several cornstarch and a syrup or a mixture of several syrups, by heating to a

Temperature below 60 ° C,

(b) adding a heated and liquefied gelatin and mixing with the liquefied base material obtained in step (a), and

(c) cooling the resulting mixture to solidify.

2. The method of claim 1, wherein the corn starch is preferably corn starch, wheat starch, rice starch, soybean starch or potato starch.

A process according to claim 1 or 2, wherein the syrup is a hexose syrup, preferably glucose syrup, fructose syrup or a mixture of these two syrups, more preferably glucose syrup, or a sugar substitute containing syrup, preferably isomalt syrup or maltitol syrup.

4. The method according to one or more of claims 1 to 3, wherein the weight ratio between the corn starch and the syrup from 1: 0.5 to 1: 1, preferably from 1: 0.6 to 1: 0.9.

5. The method according to one or more of claims 1 to 4, wherein the base material in addition to syrup and corn starch 0 to 10 wt .-% of a functional component which is miscible with the base material, in particular selected from flavors, including flavorings and odors, and Contains dyes.

6. The method according to one or more of claims 1 to 5, wherein the base material contains up to 50 wt .-% of not miscible with the base material components, in particular grains and fruits.

7. The method according to one or more of claims 1 to 6, wherein the gelatin is a pig or beef gelatin or an algae-derived thickening agents such as agar-agar, and the content of gelatin 10 to 35 wt .-%, preferably 15 to 25 wt .-% (based on the confectionery) is.

8. The method according to one or more of claims 1 to 7, wherein the liquefaction in step (a) takes place at a temperature of 40 to 50 ° C.

9. The method according to one or more of claims 1 to 8, wherein the addition of the gelatin in step (b) and the mixing takes place in the same temperature range.

A process according to one or more of claims 1 to 9, wherein the process further comprises preparing the base material by mixing and kneading the corn starch or mixture of cornstarch and syrup or mixture of the syrups and optionally the other functional components ,

11. The method according to one or more of claims 1 to 10, wherein the confectionery are fruit gums and wherein the base material consists of potato starch, glucose syrup, glycerol, colorants and flavorings.

12. The method according to one or more of claims 1 to 10, wherein the confectionery cereal balls are

13. The method according to one or more of claims 1 to 10, wherein the confectionery soft candies or candy candies are.