EP3806646A1

EP3806646A1 - Gelatin-free gelled confectionery and method for preparing such a confectionery

Info

Publication number: EP3806646A1
Application number: EP19742439.3A
Authority: EP
Inventors: Sylvie Lagache
Original assignee: Roquette Freres SA
Current assignee: Roquette Freres SA
Priority date: 2018-06-15
Filing date: 2019-06-14
Publication date: 2021-04-21
Also published as: JP7336471B2; JP2021528058A; US20210251255A1; WO2019239073A1; FR3082390A1; FR3082390B1; AU2019285317A1; CN112334009A; CA3101725A1

Abstract

The present invention relates to a novel gelatin-free gelled confectionery comprising 2 % to 4 % of pregelatinized waxy starch and 0.5 % to 1.5 % of branched maltodextrins, wherein the percentages are expressed in dry weight relative to the total weight of the final product. The invention also relates to a method for preparing such a confectionery.

Description

GELATINE FREE GEL CONFECTIONERY AND

PROCESS FOR PREPARING SUCH A CONFECTIONERY

FIELD OF THE INVENTION

The present invention relates to a new gelled confectionery, more particularly a soft candy or a chewy dough comprising a gelatinizing agent and a soluble fiber giving the said bungs their excellent chewability, in terms of hardness and elasticity.

The present invention also relates to a process for preparing such a confectionery.

TECHNOLOGICAL BACKGROUND

Confectionery products are numerous. They all have in common the cooking of sugar and its mixing with other ingredients to obtain different specialties and flavors.

For the purposes of the present invention, the term "gelled confectionery" means chewing pastes and jellies, which form part of the tender articles compared to boiled sweets, as well as caramels, toffees, fudges, lozenges (fondants), fondants and fodder traditionally containing gelatin.

These confectionery products are in particular made up of sugars or polyols, sweetening agents, fat, emulsifying agents, flavorings, colorings, mineral and / or organic acids and / or bases and their salts and one or more thickening hydrocolloids and / or gelling agents of plant or animal origin such as gum arabic, gelatin, pectin, carrageenans, alginates, celluloses and starch.

There are no precise definitions of these different gelled confectionery products, which can be arbitrarily classified into hard gums and soft gums.

Soft gums include more particularly jellies and gums ("jelly beans", "wine gums"), traditionally prepared on the basis of gelatin and / or starch used as a gelling agent and providing the elasticity required for these tender, textured articles. elastic to plastic.

The chews are obtained by cooking a mixture of sugar and glucose syrup to which a small amount of fat has been added.

The terracotta is then aerated to lighten it by one of the processes well known by confectioners such as, for example, drawing, threshing, possibly under pressure, mixing under pressure, extrusion.

It is this ventilation and the presence of fat that gives chewy cheeses their characteristic texture. Caramels, toffees, fudges, lozenges and fillings traditionally containing gelatin are also concerned by the present invention.

The composition of caramels, toffees, fudges can vary to a large extent depending on the intensity of color and taste as well as the texture desired.

Generally, the residual humidity of such products varies between 3 and 10%, sucrose between 30 and 60%, invert sugar between 1 and 10%, glucose syrup (expressed as dry) between 20 and 50%, materials fat between 1 and 15%, lactose between 1 and 6% and milk proteins between 0.75 and 15%.

Technologically, it is possible to classify these specialties into three main groups according to their residual moisture content and their texture.

Hard caramels have a residual humidity of 3 to 4% and a hard and smooth texture, while soft / toffed caramels have a relative humidity of 7 to 10% and a soft and chewable texture, and fudges have a moisture content 7 to 9% residual for a tender but short texture.

The names “caramels (soft or hard)” and “toffees”, whether or not accompanied by a qualifier, are reserved for confectionery prepared by cooking sugar, glucose (or invert sugar), edible fats (butyric fat , vegetable fat and / or animal fat) and milk proteins, the fats and milk proteins must be in proportion such that the finished product contains at least 6% fat and 6% dry matter from milk.

Fat forages are all mixtures obtained from sugar, or any other mass sweetener such as polyols, and vegetable and / or animal fats, which traditionally contain milk proteins and which are intended to be used as filling filling in confectionery, pastry, bakery, biscuit and all other food fields. Such examples are, for example, praline fatty fillings, fancy “chocolate” fatty fillings.

The gelatin used in all these gelled confectionery is an animal protein extracted, after partial hydrolysis, from raw materials rich in collagen extracted from the skin, bones, cartilage, ligaments, etc.

There is also gelatin produced from fish, but it represents only a very small percentage of the gelatin food produced today in Europe (less than 3%).

When ready to use, gelatin is a translucent solid, transparent or slightly yellow, with a characteristic odor and taste. Gelatin is widely used in the confectionery sector. It is its elasticity which is very appreciated because it gives a very particular sensation to chewing.

It also has excellent ability to release aromas, hence its interest in making tasty confectionery. Finally, it is able to absorb five to six times its weight in water. It is therefore widely used because it has many functional advantages. It is used as a gelling agent in priority, but also as a thickening, stabilizing, emulsifying, binding and foaming agent in aerated confectionery.

For many years gelatin has had poor press. Following the emergence of spongiform encephalitis in cattle, the use of gelatin in food preparations is today very controversial.

In addition, in the confectionery industry, only gelatin from pigskins is used, which can also cause problems in relation to certain beliefs or religions.

Finally, vegetarians and vegans also refuse to consume any animal products and therefore boycott all confectionery containing gelatin.

In addition, because of its particular taste and smell, its use very often forces manufacturers to use aromas in order to mask its presence and its olfactory drawbacks.

Gelatin also has a high cost price which can hinder its use, especially for emerging countries.

In addition, gelatin is a protein very sensitive to pH conditions and extreme temperatures (very acidic pH, very high temperatures) in which it tends to degrade, thus losing its gelling properties.

Numerous research studies have been carried out in order to propose more or less complex solutions to completely or partially replace gelatin in the manufacture of gelled confectionery, in particular gelled gums. Known gelled confectionery products based on various starches are known in particular.

Those skilled in the art also know that only amylose acts as a gelling agent, that amylopectin gives elasticity to the products but gels more slowly and increases viscosity much more than amylose, that amylose gives opaque gels while amylopectin gives transparent products.

It was then proposed in documents EP 252,306 B1 and EP 360,046 B1 to mix different starches rich in amylose, modified or not, so as to combine their properties. These solutions require mixtures of several starches and are not necessarily simple to implement industrially speaking. Document EP 1,342,417 A, of which the Applicant is the holder, describes a gelled confectionery containing a waxy starch in association with carrageenans. The confectionery obtained is of satisfactory quality but does not match the properties of the confectionery obtained with gelatin, and the proposed solution requires the use of carrageenans which are expensive.

Furthermore, if this solution brings satisfactory results for gum gums, it is not for chewy pastes.

Document EP 1,645,196 B, of which the applicant is also the holder, describes gelled confectionery products based on fluidized and stabilized legume starch having a very specific amylose content.

Finally, document EP 2,919,589 A, of which the applicant is also the holder, describes the use of a waxy pregelatinized starch to replace gelatin in gelled confectionery, while retaining the organoleptic qualities, in particular gustatory, olfactory, visual and tactile , at least equivalent or even superior, to that of traditional confectionery containing gelatin.

Thus, the confectionery products prepared according to the teaching of this patent application EP 2,919,589 A maintain a texture, chewability, duration in the mouth and palatability at least similar, or even improved compared to confectionery products traditionally comprising gelatin. The gelatin can be partially or completely substituted.

Preferably, it is recommended to prepare the confectionery gelled comprising a waxy pregelatinized starch with at least one other ingredient chosen from branched maltodextrins (marketed by the Applicant under the trade name NUTRIOSE ^®), sorbitol and glycerin, in particular proportions.

Still in this patent application EP 2,919,589 A, the best gelled confectionery recipes offered by the Applicant company, providing said bungs with excellent chewability, in terms of hardness and elasticity, were obtained by the combination:

from 2% to 10%, even more preferably 4% to 8% of pregelatinized waxy starch,

preferably from 2% to 10%, even more preferably 4% to 8% of branched maltodextrins,

the percentages being expressed by weight relative to the total weight of the confectionery.

Even, it was recommended to choose, in an advantageous embodiment, a confectionery comprising from 50 to 75%, preferably from 56 to 62% of branched maltodextrins, which moreover made it possible to qualify the gelled confectionery thus obtained of " high in fiber ”. The person skilled in the confectionery industry therefore deduces from the teaching of this document, that for an optimized rate of pregaxatinized waxy starch used as a gelatin substitute in gelled confectionery, ie at a value between 4 and 8% by weight relative to the total weight of the confectionery, it was preferable to choose a rate of incorporation of branched maltodextrins of between 2 and 10%, and preferably from 4 to 8% by weight relative to the total weight of the confectionery.

No impact study on the acceptability of a gummy confectionery without gelatin had been carried out for a incorporation rate in branched maltodextrins of less than 2%.

Although satisfactory, all the methods proposed and described in the prior art for replacing all or part of the gelatin in gelled confectionery do not completely make it possible to obtain textures comparable to standard gelled confectionery containing gelatin.

There is therefore still a need for an alternative recipe making it possible to completely replace gelatin in gelled confectionery and to impart a texture in the mouth having optimal hardness and elasticity.

It is therefore to the credit of the Applicant company to have identified that small amounts of branched maltodextrins and pregelatinized waxy starch made it possible to obtain such a gelled confectionery having a satisfactory texture with an optimal balance between the hardness and the elasticity obtained. , that is to say a gelled confectionery presenting a good firmness while preserving the elasticity required for chewing.

SUMMARY OF THE INVENTION

A first object of the invention therefore relates to a gelatin-free gelatin confectionery comprising:

from 2% to 4% of pregaxatinized waxy starch,

from 0.5% to 1.5% of branched maltodextrins,

the percentages being expressed in dry weight relative to the total weight of the final product.

The gelled confectionery according to the invention thus has a satisfactory texture with in particular an optimal balancing between the hardness properties and the elasticity properties.

A second subject of the invention relates to a premix consisting of pregaxatinized waxy starch and branched maltodextrins, said premix being characterized in that it comprises a weight ratio of pregaxatinized waxy starch / branched maltodextrins of 1 to 8. The premix according to the invention finds a very particular use in the manufacture of gelled confectionery free from gelatin. A third subject of the invention relates to a process for the preparation of gelatin-free gelatin confectionery comprising the steps of:

preparation of a mixture comprising:

o from 2% to 4% of waxy starch,

o from 0.5% to 1.5% of branched maltodextrins,

o at least one sweetener and water,

baking said mixture at a temperature between 100 and 150 ° C until the desired dry matter is obtained,

shaping of the cooked mixture so as to obtain said gelled confectionery.

DETAILED DESCRIPTION

from 2% to 4% of pregaxatinized waxy starch,

from 0.5% to 1.5% of branched maltodextrins,

Contrary to the teaching of patent application EP 2,919,589 A, the Applicant company has now found that it is no longer necessary to prefer to use between 2% and 10%, preferably from 4 to 8% by weight of branched maltodextrins to obtain a satisfactory texture of gelled confectionery without gelatin in recipes comprising less than 4% by weight of waxy pregelatinized starch.

Indeed, surprisingly, small amounts of branched maltodextrins and pregelatinized waxy starch make it possible to obtain a gelled confectionery having a satisfactory texture and above all an optimal balance between hardness and elasticity.

This optimal balancing of the hardness and the elasticity of the gelled confectionery according to the invention thus results in a hardness of 6 to 8 N and an elasticity of 7 to 9%.

With such properties, gelled confectionery exhibits good firmness while preserving the elasticity required for chewing.

The hardness and elasticity measurements are carried out at a temperature of 20 ° C. on an INSTRON 5966 texturometer with a “finger punch” type geometry and by imposing a deformation at 30% of the height of the sample for 2 minutes and a test speed of 10 mm / min.

According to the present invention, the expression “gelled confectionery” must be interpreted as designating all the confectionery products usually containing gelatin. These include hard gums, soft gums, chews, liquorice, jellies, pastilles, fruit pastes, caramels, toffees, fondants, fudges and fillings, lozenges , as well as inclusions for ice creams or pastries, or even all confectionery of the same type called pharmaceutical and containing an active ingredient for example. All these items are part of the tender items compared to boiled sugars.

In a preferred embodiment of the present invention, gelled confectionery is chews very appreciated by consumers for their property of high chewability making them approach a chewing gum or a chewing gum.

Within the meaning of the present invention, the expression “waxy starch” designates all the varieties of starch containing an amylopectin content greater than or equal to 80%, preferably greater than or equal to 90% and even more preferably, greater or less equal to 95%.

Within the meaning of the present invention, said waxy starch comes from one or more botanical varieties chosen from corn, rice, potato, wheat and any mixtures thereof. According to the present invention, the botanical varieties can be wild or hybrid and therefore have undergone genetic modifications to modify their genome.

In the present invention, the terms “pregaxatinized waxy starch” and “precooked waxy starch” are used interchangeably to designate any waxy starch which has undergone a heat treatment in the presence of water, so that it almost loses its entire structure. granular and that it becomes soluble in cold water.

Thus, by pregaxatinized waxy starch or precooked starch, is meant within the meaning of the invention a state in which the starch is almost no longer in a granular state, that is to say in a state where it is not no longer in a state in semi-crystalline granules characteristic of the state in which it is naturally present in the organs and reserve tissues of higher plants, in particular in cereal seeds, legume seeds, potato tubers or cassava, roots, bulbs, stems and fruit. This semi-crystalline state is mainly due to the macromolecules of amylopectin, one of the two main constituents of starch.

In the gelled confectionery according to the invention, the waxy starch can be used in the form of pregelatinized waxy starch or also in the form of native waxy starch, the gelatinization then taking place during the manufacturing process of the gelled confectionery.

In fact, the gelatinization of waxy starch can be obtained prior to the preparation of the gelled confectionery by the supply of a waxy pregelatinized starch or during the preparation as such. The choice of gelatinizing waxy starch before its use or during the confectionery manufacturing process is based on the choice of cooker used in the cooking step.

The use of atmospheric pressure cookers or with cooking times allows the preparation of pregaxatinized waxy starch as such directly incorporated into confectionery.

But some cookers cannot work with high viscosities (such as plate heat exchangers), so add the already cooked waxy starch (pregel).

Therefore, if the type of cooker allows it, the person skilled in the art may advantageously prefer to use waxy starch in its native form, and to cook it, for example in the presence of other confectionery ingredients such as described below, in order to burst the grain of starch while concentrating the syrup until the dry extract necessary for a satisfactory texture.

The waxy pregelatinized starches according to the present invention can for example be obtained by hydrothermal treatment of gelatinization of native starches, in particular by steam cooking, jet-cooker cooking, drum cooking, cooking in kneader / extruder or microwave systems then drying , for example in an oven, by hot air on a fluidized bed, on a rotary drum, by atomization, by extrusion or by lyophilization.

Such starches generally have a solubility in demineralized water at 20 ° C. of more than 5%, and more generally between 10 and 100%, and a starch crystallinity level of less than 15%, generally less than 5%, and most often less than 1%, or even zero. Examples include products manufactured and marketed by the Applicant under the brand name PREGEFLO ^®.

The gelled confectionery according to the invention also comprises from 0.5% to 1.5% of branched maltodextrins. Preferably, the gelled confectionery comprises from 0.5% to 1% of branched maltodextrins, and very particularly approximately 1% of branched maltodextrins. The percentages are expressed in dry weight relative to the total weight of the confectionery.

The term “branched maltodextrins” within the meaning of the invention means the specific maltodextrins identical to those described in patent EP 1,006,128 B1 of which the Applicant is the holder.

These branched maltodextrins have the advantage of being a source of indigestible fibers beneficial for metabolism and intestinal balance.

According to the present invention, said branched maltodextrins can have: between 15 and 50% of glucosidic linkages 1-6, preferably between 22% and 45%, more preferably between 20% and 40%, and even more preferably between 25% and 35%,

a reducing sugar content of less than 20%, preferably between 2% and 20%, more preferably between 2.5% and 15%, and even more preferably between 3.5% and 10%,

a polymolecularity index less than 5, preferably between 1 and 4, more preferably between 1, 5 and 3, and

a number average molecular mass Mn of less than 4500 g / mole, preferably between 400 and 4500 g / mole, more preferably between 500 and 3000 g / mole, even more preferably between 700 and 2800 g / mole, even more preferably between 1000 and 2600 g / mole.

According to a particular embodiment, the branched maltodextrins of the gelled confectionery have between 15% and 35% of glycosidic bonds 1-6, a reducing sugar content of less than 20%, an average molecular mass by weight MW of between 4000 and 6000 g / mole, and a number average molecular mass Mn of between 250 and 4500 g / mole.

Certain subfamilies of branched maltodextrins described in the above-mentioned application can also be used in accordance with the invention. These are, for example, branched maltodextrins of high molecular weight having a reducing sugar content of at most 5 and a number-average molecular mass Mn of between 2000 and 4500 g / mole. Branched maltodextrins of low molecular weight having a reducing sugar content of between 5 and 20% and a number average molecular mass Mn of less than 2000 g / mole can also be used.

According to a particularly advantageous mode of the present invention, the branched maltodextrin is derived from the range NUTRIOSE ^® which is a complete range of soluble fibers known for their benefits which are manufactured and marketed by the Applicant.

The products in the NUTRIOSE ^® range are derivatives of partially hydrolyzed wheat starch or corn starch, which contain up to 85% fiber. This richness in fibers makes it possible to increase digestive tolerance, to improve calorie management, to prolong the release of energy and to obtain a lower sugar level. In addition, the NUTRIOSE ^® range is one of the best tolerated fibers available on the market. It shows a higher digestive tolerance, allowing better incorporation than other fibers, which represents real nutritional benefits.

The interests of the branched maltodextrins as NUTRIOSE® ^® in jelly confectionery of the present invention are numerous. In addition to the nutritional aspect and the supply of fibers very well tolerated by the body, the branched maltodextrins of this range also present a significant technical interest. Indeed, they are made up of long polymeric carbohydrate chains and therefore play a role of texturing agent in confectionery.

The presence of branched maltodextrins therefore further increases the elasticity of the final product. Thus, the durability of the chewability is increased by the presence of these long chains which modify the texture of the product. Their trendy nature considerably and advantageously reduces their tendency to demote, which is an advantage for gelled confectionery where the absence of demotion is necessary, in particular during prolonged storage.

The presence of branched maltodextrins also makes it possible to increase the glass transition temperature or Tg of the amorphous part of said confectionery. This increase in Tg makes it possible to stiffen the structure within the confectionery and consequently makes it possible to provide good resistance to chewability.

As will be exemplified below, the Applicant company has demonstrated that a rate of incorporation of branched maltodextrin from 0.5 to 1.5%, more preferably of the order of 1%, with from 2 to 4% d waxy pregelatinized starch was enough to achieve an optimal balance between hardness and elasticity. The gelled confectionery according to the invention thus comprises an intermediate hardness of 6 to 8 N and an average elasticity of 7% to 9% and thus exhibits good firmness while preserving the elasticity required for chewing.

The gelled confectionery according to the invention thus comprises a ratio by weight of waxy pregelatinized starch / branched maltodextrins of 1 to 8. Preferably, the ratio by weight of waxy pregelatinized starch / branched maltodextrins is between 2 and 6, more preferably from 3 to 5, and more particularly, it is approximately 4.

Another particularly advantageous property of the present invention is that the various constituents used, namely pregaxatinized waxy starch and branched maltodextrins, do not need to be hydrated before their incorporation, unlike gelatin. Their use is therefore simpler.

Furthermore, this gelatin hydration step was a critical step in the confectionery manufacturing process because it involves a significant risk of introducing bacteria into the preparations. In fact, gelatin is an excellent support for the development of bacteria.

The gelled confectionery according to the present invention therefore also turns out to be more hygienic since they are less loaded with bacteria.

According to a particular embodiment, the gelled confectionery according to the invention also comprises a regulating or depressant agent for water activity chosen from sorbitol, glycerin and mixtures thereof. According to this embodiment, the confectionery comprises from 0.1% to 15% of a regulating or depressant agent for water activity, preferably from 1% to 8%, even more preferably 2% to 6 %, the percentages being expressed by weight in dry weight relative to the total weight of the confectionery.

Water activity or aw (“activity water”) represents the amount of free water available within a food for possible subsequent biochemical reactions. It does not represent the water content (or humidity) but the availability of this water.

In addition, it directly determines the physical, mechanical, chemical and microbiological properties of many substances, such as fluidity, coagulation, cohesion and static electricity, among others. The storage capacity of food, the stability of colors, taste, vitamin content, aroma and conditions favorable to the formation of molds and the growth of microbes are directly influenced by the aw value. Thus, the fact of adding a regulating agent, in particular sorbitol, makes it possible to lower the aw in the gelled confectionery of the present invention, and therefore makes it possible to preserve the elastic texture and the chewability of said confectionery by stabilizing the water they contain.

Indeed, the gelled confectionery of the present invention has the particularity of having an aw lower than the aw traditionally measured in gelled confectionery usually containing gelatin.

According to another particular embodiment, the gelled confectionery can also comprise glucose syrups. Within the meaning of the present invention, glucose syrups are the hydrolysis products of starch having a DE (dextrose equivalent) greater than 20. The term “starch hydrolysis” means any acid or enzymatic hydrolysis process starch from legumes, cereals or tubers. Various hydrolysis processes are known and have been generally described on pages 51 1 and 512 of the book Encyclopedia of Chemical Technology by Kirk-Othmer, 3rd Edition, Vol. 22, 1978.

According to another particular embodiment, the gelled confectionery also comprises one or more sweeteners. Various sweeteners can be used, such as sugars or polyols, in the form of powder or syrup.

The sugars are chosen from the group consisting of monosaccharides, disaccharides, trisaccharides, oligo and polysaccharides such as, for example, glucose syrups, glucose-fructose, fructose-glucose, glucose syrups rich in maltose, sucrose , fructose, maltose, trehalose, mannose, dextrose, tagatose or isomaltulose, alone or as a mixture between them.

The polyols are preferably chosen from the group consisting of maltitol, mannitol, erythritol, xylitol, iditol, maltitol syrups, isomalt, lactitol, hydrogenated glucose syrups, alone or as a mixture between them. We can also use any kind intense sweeteners such as, for example, saccharin, aspartame or acesulfame K, used alone or in synergistic mixtures. Advantageously, sorbitol is not used as a sweetening agent in the confectionery according to the invention.

The sweetening agent preferably represents 25% to 85%, preferably from 40% to 85%, and even more preferably from 60% to 85% by weight relative to the total weight of the gelled confectionery.

According to another particular embodiment, the gelled confectionery can comprise one or more compounds chosen from non-reducing sugars, fats, emulsifying agents, preserving agents, bulking agents, foaming agents, gelling agents, agents humectants, acidifiers, natural or synthetic flavors, flavor enhancers, vitamins, pharmaceutical active ingredients, minerals such as calcium, magnesium and other food supplements such as DHA, natural or synthetic colors, salts, acids, or various elements intended either to improve the quality, or to flavor the composition such as dried fruits, candied fruits, dried or otherwise processed fruits (pressed, concentrated, powdered), as well as fruit purees, fruit pulps, which are generally present in said confectionery at a level of 0 to 30% by weight relative to the total weight of the confectionery.

A second subject of the invention relates to a premix consisting of pregaxatinized waxy starch and branched maltodextrins, said premix being characterized in that it comprises a weight ratio of pregaxatinized waxy starch / branched maltodextrins of 1 to 8. Preferably, the weight ratio of pregaxatinized waxy starch / branched maltodextrins is from 2 to 6, more preferably from 3 to 5, and very particularly, it is approximately 4.

The premix according to the invention finds a very particular use in the manufacture of gelled confectionery free from gelatins as described above.

A third object of the invention relates to a process for the preparation of gelatin-free gelatin confectionery comprising the steps of:

preparation of a mixture comprising:

o from 2% to 4% of waxy starch,

o from 0.5% to 1.5% of branched maltodextrins,

o at least one sweetener and water,

shaping of the cooked mixture so as to obtain said gelled confectionery.

The percentages are expressed in dry weight relative to the total weight of the final product. Waxy pregelatinized starch and branched maltodextrins are as defined above.

The sweeteners are also as defined above and preferably represent from 25% to 85%, more preferably from 40% to 85%, and more preferably still from 60% to 85% by dry weight relative to the total weight of the final product. .

The first step of the process according to the invention therefore consists in preparing a mixture based on waxy starch, branched maltodextrins, at least one sweetener and water.

According to a first embodiment, the waxy starch of the mixture is a native starch, that is to say a waxy starch always having its granular structure. According to this embodiment, the cooker used in the step of cooking the mixture is adapted by a person skilled in the art so that the gelatinization of waxy starch occurs during said cooking step.

According to a second embodiment, the waxy starch of the mixture is a pregelatinized waxy starch, that is to say a starch which has undergone a heat treatment in the presence of water so that it almost entirely loses its granular structure and that it becomes soluble in cold water.

According to a variant of this second embodiment, the pregaxatinized waxy starch is supplied in premix with the branched maltodextrins. The premix thus comprises a weight ratio of pregaxatinized waxy starch / branched maltodextrins of from 1 to 8. Preferably, the weight ratio of pregaxatinized waxy starch / branched maltodextrins is of from 2 to 6, more preferably of 3 to 5, and more particularly, it is approximately 4.

According to a particular embodiment, the method according to the invention comprises, after the step of shaping the cooked mixture, a step of recovering said gelled confectionery.

According to another particular embodiment, the preparation process also further includes a step of adding glucose syrup to the mixture comprising pregaxatinized waxy starch and branched maltodextrins.

According to a particular embodiment, the method according to the invention may also comprise a step of adding to the mixture of a regulating or depressant agent of the water before the cooking step. We will then advantageously take sorbitol, incorporated into the recipe at a rate of 2 to 3% by dry weight relative to the total weight of the final product.

Advantageously, by using waxy starch so as to substitute gelatin in the gelled confectionery, the method according to the invention makes it possible to dispense with a prior hydration step characteristic of the gelling confectionery manufacturing processes. gelatin base. The preparation process according to the invention also comprises a step of cooking the mixture comprising waxy starch, branched maltodextrins, at least one sweetener and water.

The duration of the cooking step is adapted by the skilled person and depends on the material used.

The cooking step can be carried out on double-envelope cookers at atmospheric pressure, under partial or total vacuum or under pressure, or continuously on high-pressure cookers such as tubular exchangers, plate exchangers or “jet cookers”. ". The “jet-cooker” can include one or more steam injectors, which changes the cooking times. The injection of live steam into the product ensures rapid and uniform dispersion of heat and ingredients. The tubular exchanger requires a homogeneous dispersion of all the ingredients before cooking, the cooking times are longer and the intensity less strong (cooker scraped surface or cooking screw - atmospheric).

According to a particular embodiment of the invention, it is entirely possible to cook the waxy starch separately and then add the other ingredients to it, or to preheat the sweetener before adding the waxy starch to it, by example in the form of a 50% solution of dry matter.

For continuous production, it is preferable to disperse the sweeteners, pregaxatinized waxy starch, the branched maltodextrins and the regulating agent in a mixing tank, preheat this mixture to around 70-80 ° C to dissolve the sweeteners, cook the mixture on a high-pressure cooker at a temperature between 100 and 150 ° C depending on the desired texture and the type of confection prepared, then add the fatty matter, the emulsifier the abundant agent (s), the flavors, the colors, the active ingredients, and intense sweeteners.

According to a particular embodiment, the method according to the invention comprises a step of adding fat after the cooking step.

According to another particular embodiment, the method comprises a step of adding one or more compounds chosen from non-reducing sugars, fats, emulsifying agents, preserving agents, abundant agents, foaming agents, agents gelling agents, humectants, acidifiers, natural or synthetic flavors, flavor enhancers, vitamins, pharmaceutical active ingredients, minerals such as calcium, magnesium and other food supplements such as DHA, natural or synthetic colors , salts, acids, or various elements intended either to improve the quality or to flavor the composition such as dried fruits, candied fruits, dried or otherwise processed fruits (pressed, concentrated, powdered), as well as fruit purees, fruit pulps. Preferably, the method comprises a step of adding one or more compounds chosen from emulsifying agents and acids. According to another particular embodiment, after cooking, the fatty matter, the emulsifier or the abundant agents, the flavors, colorings, acids and others are added to the hot syrup at a temperature between 60 and 90 ° C., the mixture is then poured onto a cooling plate, and a stretching is carried out for approximately one minute at 50-60 beats (the stretching is used for “long” textures, without primer for crystallization or with primer for textures "Short = crystallized).

Once the stretching has been carried out, the confectionery obtained is shaped and fluffed.

According to this embodiment, As a first alternative, the fat may be added before if an emulsion is produced beforehand.

As a second alternative, instead of stretching, a vigorous mixture can be made in a kneading machine in order to initiate crystallization (short texture).

The invention will be better understood on reading the example which follows, which is intended to be illustrative and non-limiting, only reporting on certain embodiments and certain advantageous properties according to the invention.

Example: Preparation of gelled confectionery according to the invention

The objective is to produce gummy confectionery of the chewing paste type containing sugar according to the present invention but not containing gelatin.

In this example, chewing pastes were produced by incorporating, with each new test, variable proportions of pregaxatinized waxy starch and branched maltodextrins, and measurements of the elasticity and hardness of the chewing pastes thus obtained were carried out.

A - Formulations of the various gelled confectionery

The formulations used for the 10 tests are presented in Table 1 below.

The pregelatinized waxy starch used is PREGEFLO ^® C100.

The branched maltodextrins used are NUTRIOSE ^® FM06.

The glucose syrup used is the C4280S glucose syrup sold by the company

Applicant.

The fat used is Copra 24/26 fat. Sucroesters are sucrose and fatty acid esters obtained by transesterification of methyl esters and sucrose, used as non-ionic emulsifiers for fatty substances, and marketed by the company Stéarinerie Dubois (Boulogne, France).

Tables 1

B - Process for preparing gelled confectionery:

- Pour cold drinking water into a tank,

- Introduce, with vigorous stirring, waxy pregelatinized starch and NUTRIOSE ^® ,

- After dispersing and checking for the absence of lumps, always add the glucose syrup with stirring,

- Then finish by adding sucrose.

- Cook the previous mixture at a determined temperature and at atmospheric pressure to obtain a mixture of 90-94% dry matter. Generally the cooking temperature is between 105 and 150 ° C. It is also possible to cook the previous mixture under vacuum at a pressure of -0.5 bar. Mix well during the cooking step to prevent the mixture from burning.

- Introduce after the cooking step the fat melted at 50-60 ° C or not melted with the emulsifier. Mix well.

- Once the mass has cooled below 80 ° C, add the citric acid, then the aroma.

- Pour the chewy dough on a cooling table until it is between 50 and 60 ° C.

- Stretch the chewy dough for 1 minute (50 to 60 beats) to obtain good ventilation. Aeration can also be obtained in a pressure blower (1 to 2 bars) in a continuous manufacturing process.

- Leave the aerated chewing dough to rest for cooling (between 45 ° C and 55 ° C) and so that it regains its texture.

- Form, cut, and possibly pack the confectionery.

C - Measurement methods

For these different tests, the measurements were carried out on an INSTRON texturometer following the manufacturer's specifications to make the hardness and elasticity measurements, as follows:

D - Results

The results are presented in Table 2 below: Table 2.

Taking into consideration the fact that the candies without gelatins according to the invention are of satisfactory quality and an optimal balance for intermediate hardness values between 6 and 8 N, and average elasticity values between 7 and 9%, we deduced that for concentrations of 0.5 to 1, 5%, more preferably from about 1% NUTRIOSE ^®, it is necessary to introduce a rate of 2% to 4% of pregelatinized waxy starch.

Claims

1. Gelatin-free gelatin confectionery comprising:

from 2% to 4% of pregaxatinized waxy starch,

from 0.5% to 1.5% of branched maltodextrins,

2. Confectionery according to claim 2, characterized in that it comprises approximately 1% of maltodextrins, the percentage being expressed in dry weight relative to the total dry weight of the final product.

3. Premix consisting of pregaxatinized waxy starch and branched maltodextrins, said premix being characterized in that it comprises a weight ratio of pregaxatinized waxy starch / branched maltodextrins of 1 to 8.

4. Premix consisting of pregelatinized waxy starch and branched maltodextrins according to claim 3, characterized in that said ratio is from 3 to 5.

5. Pre-mixture consisting of pregaxatinized waxy starch and branched maltodextrins according to claim 4, characterized in that said ratio is approximately 4.

6. Use of the premix according to one of claims 3 to 5, for the manufacture of a gelatin-free confectionery.

7. Process for the preparation of gelatin-free candy confectionery comprising the steps of:

preparation of a mixture comprising:

o from 2% to 4% of waxy starch,

o from 0.5% to 1.5% of branched maltodextrins,

o at least one sweetener and water,

shaping of the cooked mixture so as to obtain said gelled confectionery

8. A method of preparing gelatin-free gelatin confectionery according to claim 7, characterized in that the waxy starch of the mixture is a pregaxatinized waxy starch.