GB2273642A - Syrup composition useful for preparing jam - Google Patents

Abstract

A process for the preparation of a jam comprises boiling together fruit, sugars, and water, in which at least 20%, of the sugars are supplied as a syrup containing from 60 to 90% by weight of total sugars, those sugars comprising, on a basis of all sugars present, from 34 to 30% by weight of dextrose, from 15 to 19% by weight of fructose, from 33 to 39% by weight of maltose and a balance of higher sugars, typically 10 to 20% by weight, of higher sugars. The syrup composition may be used to replace sucrose in other foodstuffs eg. lemon curd, fruit filling, topping sauce, brown sauce, tomato ketchup, canned fruit or baked beans.

Description

PRESERVES This invention is concerned with improvement in and relating to jams, marmalades, and similar products; hereinafter simply referred to as "jams".

Jams are usually prepared by boiling together suitably prepared fruit, sugar (sucrose) and water.

During this process, the solids content of the mixture increases with loss of water by evaporation and a proportion of the sucrose is converted into invert sugar.

If too much sucrose is converted into invert sugar, which is a mixture of dextrose and fructose, then there is the possibility that the jam will develop a granular texture due to the formation of dextrose crystals within the gel. This problem is usually overcome by replacing some of the sucrose with a glucose syrup, typically a 63DE (dextrose equivalent) syrup although other types of syrups may be used. (A glucose syrup may be defined as a purified aqueous solution of nutritive saccharides obtained from starch). Typically, from 20 to 80k of the sucrose may be replaced, depending upon the type of fruit and the processing conditions involved. The use of higher levels of glucose syrup in place of the sucrose is limited by various factors, including reduced sweetness, dextrose crystal formation, and unacceptable flavour and mouthfeel.

It has now been found, in accordance with the present invention, that acceptable jams can be made by replacing all or a part of the sucrose used in the manufacture of a jam by a syrup having a sugar spectrum as defined below.

According to the invention, therefore, there is provided a process for the preparation of a jam by boiling together fruit, sugars, and water, in which at least 20%, of the sugars are supplied as a syrup containing from 60 to 90% by weight of total sugars, those sugars comprising, on a basis of all sugars present, from 27 to 34% by weight of dextrose, from 15 to 19% by weight of fructose, from 33 to 39% by weight of maltose and a balance, typically 10 to 20 by weight, of higher sugars.

The invention also provides, as a further feature thereof, the use of a syrup as defined above in the manufacture of a jam.

The syrup can be made by blending appropriate ingredients from any desired source but is most conveniently prepared by blending two or more other syrups, for example a high fructose glucose syrup and a very high maltose syrup. A suitable high fructose glucose syrup is one containing (on a dry sugar solids basis) at least 35% by weight of fructose, especially 35 to 55, typically about 42 by weight of fructose; the balance of such a syrup will comprise mainly dextrose together with minor amounts of maltose and/or higher sugars. A suitable high maltose syrup is a syrup containing (on a dry sugar solids basis) at least 65% by weight of maltose, preferably from 68 to 78% and especially about 70% by weight of maltose. The syrup should suitably have a very low dextrose content, i.e.

not more than 6% by weight (on a dry sugar solids basis) and preferably from 1 to 4% by weight, typically 2-3t by weight. The balance of the sugars in the syrup will generally comprise maltotriose and/or higher sugars.

Other syrups for use in the blend include a high dextrose syrup and a 63 D.E. syrup. A suitable high dextrose containing syrup, would contain on a dry basis, at least 80% dextrose, preferably 86 to 96%, and especially about 94% of dextrose with minor amounts of maltose and higher sugars. A typical 63 D.E. syrup would contain 36% dextrose, 33% maltose, and 31% higher sugars.

As noted above, the syrup preferably forms substantially all of the sugar content of the jam. One situation where, however, it may be useful to employ some sucrose in the manufacture of the jam is when using powdered pectin as opposed to liquid pectin, as a gelling agent for the jam. In this case, it is often advantageous to dry mix the pectin with dry sucrose prior to addition to water in order to faciiitate dispersion and subsequent dissolution of the powder to provide a lump free solution. In this situation the sucrose may be regarded as a processing aid rather than as an essential sweetener component of the resultant jam.

It has also been found that the syrup as defined above may be used in the preparation of other foodstuffs to replace all or a part of the sucrose usually employed in the manufacture thereof. Accordingly, the invention also provides a method for the manufacture of a foodstuff conventionally containing sucrose as an ingredient, in which all or a part of the sucrose is replaced by a syrup having the composition defined above. In this connection, other than the jams referred to above, mention may also be made of other fruit or vegetable-based or fruit or vegetable-containing products such as pectins or gelatine jellies, fruit fillings, topping syrups, savoury sauces (such as tomato ketchup and brown sauce), and canned fruits or vegetables. The syrup as defined above may also be used as a brewing syrup.

In order that the invention may be well understood, the following examples are given by way of illustration only.

Example 1 Retail Jam Demineralised High Maltose Syrup [80 R.I. Solids] 392 High Fructose Glucose Syrup [69 R.I. Solids] 364 Dextrose Syrup [73 R.I. Solids] 86 Water 275 Fruit (Approximately 10% Solids) 350 Pectin Solution (4* m/m, 150 SAG, Rapid Set 85 20% m/m Sucrose) Citric Acid Solution 3.8 ml.

Syrups, fruit and water are mixed, and gently boiled to the approximate end solids. Pectin solution and acid are added and the mix restored to a refractometer solids of 68.5*.

The jam is then allowed to cool to 85 OC, filled into pre-warmed glass jars and capped.

This receipe can utilize frozen, canned or sulphited fruit.

Example 2 "Extra" Jam Demineralised High Maltose Syrup (80 R.I. Solids) 386 High Fructose Glucose Syrup [69W R.I. Solids] 358 Dextrose Syrup [73 R.I. Solids] 85 Water 275 Fruit (Approximately 10% Solids) 450 Pectin Solution (46 m/m, 150 SAG, Rapid Set 85 20% m/m Sucrose) Citric Acid Solution 3.8 ml.

Method Syrups, fruit and water are mixed, and gently boiled to the approximate end solids. Pectin solution and acid are added and the mix restored to a refactometer solids of 68.5%.

The jam is then allowed to cool to 85 CC, filled into pre-warmed glass jars and capped.

This receipe can utilize frozen, canned or sulphited fruit.

Example 3 Orange Marmalade Demineralised High Maltose Syrup (80 R.I. Solids) 400 High Fructose Glucose Syrup [69* R.I. Solids] 370 Dextrose Syrup [73W R.I. Solids] 88 Water 275 Oranges (Endocarp and Peel) 250 Pectin Solution (46 m/m, 150 SAG, Rapid Set 85 20% m/m Sucrose) Citric Acid Solution 3.8 ml.

Method Syrups, fruit and water are mixed, and gently boiled to the approximate end solids. Pectin solution and acid are added and the mix restored to a refactometer solids of 68.5%.

The marmalade is then allowed to cool to 85 OC, filled into pre-warmed glass jars and capped.

This receipe can utilize frozen, canned or sulphited fruit.

Example 4 Industrial Jams Fruit 350 Demineralised High Maltose Syrup (80 R.I. Solids) 416 High Fructose Glucose Syrup [69 R.I. Solids] 386 Dextrose Syrup [73* R.I. Solids] 91 Pectin Solution (12% m/m, slow set) 120 Colour as required Flavour as required Sodium Citrate 2.5 Citric Acid Solution 3.8 ml.

Anti-foam as appropriate Method Syrups, fruit and water are mixed, and gently boiled to the approximate end solids. Pectin solution and acid are added and the mix restored to a refractometer solids of 726. for bakery filing and 80% for biscuit filings.

The jam is then allowed to cool to 85 aC, filled into pre-warmed glass jars and capped.

This receipe can utilize frozen, canned or sulphited fruit.

Example 5 Lemon Curd Demineralised High Maltose Syrup (80 R.I. Solids) 188 High Fructose Glucose Syrup [69 R.I. Solids] 174 Dextrose Syrup [73W R.I. Solids] 41 Unsalted Margarine 30 Pectin Solution (12k m/m) 35 Modified cook-up Waxy maize starch 25 Egg 30 Concentrated lemon juice (4x) 5 Trisodium Citrate 1.25 Citric Acid Lemon Oil 1 ml Colour as required Method All ingredients are mixed in a suitable vessel, and then gently heated until a smooth consistency is achieved.

Solids are then adjusted to 65v.

Example 6 Tablet Jelly A. Demineralised High Maltose Syrup (80 R.I. Solids) 216 High Fructose Glucose Syrup [69 R.I. Solids] 200 Dextrose Syrup [73 R.I. Solids] 47 B. Gelatine (240 Bloom) 30 Water 90 C. Colour as required Flavour as required Citric Acid 5 High Intensity Sweetener Optional Method The gelatine is hydrated in water and held for approximately two hours at 600C . The syrups are heated to a temperature of 1220C. [91 TS] and then allowed to cool to a temperature of 900C. The gelatine solution is then added and the mass held at 800C for 30 minutes.

Any skin which forms is removed, and part C added. The mass is then deposited into a suitable mould.

Example 7 Pectin Jellies A. Demineralised High Maltose Syrup (806 R.I. Solids) 216 High Fructose Glucose Syrup [69k R.I. Solids] 200 Dextrose Syrup [73k R.I. Solids] 47 B. Gelatine (240 Bloom) 30 Water 90 C. Colour as required Flavour as required Citric Acid 1 High Intensity Sweetener Optional Method Dry ingredients from part A are mixed and added slowly to boiling water, which is boiled to a clear solution and kept warm.

Part B is mixed and once boiling, part A is added.

The mix is then boiled to a temperature of 110.50C [82 TS].

Colour, flavouring and acid are added and the mass deposited into suitable moulds.

After a standing period, sweets are sanded with sucrose.

Example 8 Fruit Fillings g Fruit 340 Demineralised High Maltose Syrup (80% RI solids) 50 High Fructose Glucose Syrup (69 RI Solids) 46 Dextrose Syrup (73% RI Solids) 11 Water 51 Modified Cook-up Waxy Maize Starch 15 Citric Acid 2.5 Potassium Sorbate 0.3 Method Starch is slurried with the water. Syrup and Fruit are mixed together and cooked until boiling. The starch slurry is then added and the mixture simmered for an additional 5 minutes. Potassium Sorbate and Citric Acid are then added and the fruit filling deposited into suitable containers.

Example 9 Topping Sauce g Demineralised High Maltose Syrup (80% RI Solids) 138 High Fructose Glucose Syrup (69 RI Solids) 128 Dextrose Syrup (73 RI Solids) 30 Xanthan Gum 0.3 Citric Acid Solution (50k m/m Solution) 0.5 ml Colour As required Method Xanthan Gum is dispersed into the syrup. The mix is then heated to hydrate the gum. Solids are then adjusted to 78% citric acid, colour and flavour are then added.

EXAMPLE 10 BROWN SAUCE Malt Vinegar 213 Water 71 Tomato Ketchup 30 De-mineralised High Maltose Syrup (90 RI Solids) 12 High Fructose Glucose Syrup (69 RI Solids) 11.0 Dextrose Syrup (73 RI Solids) 2.6 Molasses 19 Dates & Raisins 13.4 Onions 4.8 Modified pre-gelled starch 4.7 Soy Sauce 7.8 Salt 1.9 Native Maize Starch 1.9 Xanthan Gum 0.65 Ground Nutmeg 0.065 Ground Coriander 0.025 Flavour As required Method Both modified and native starches are slurried in 142g of vinegar and 71g of water. The remaining vinegar is placed into a pan and heated. The xanthan gum and sugar are dry mixed and added to the heated vinegar using a suitable mixer. Dates, onions and raisins are finely chopped. All other ingredients except the starch slurry, are mixed together into a saucepan and brought to the boil.The solids are then adjusted to 32%. The starch slurry is then added and the mix boiled for a further minute. The solids are adjusted to 32%. The mass is then homogenised using a suitable mixer, and then allowed to cool whilst being continuously stirred.

Flavour is added and the sauce deposited into sterile pots.

EXAMPLE 11 TOMATO KETCHUP g Red Wine Vinegar 77.5 Gum Tragacanth 1.0 Tomato Paste (Double concentrated) 216 Demineralised High Maltose Syrup (80 RI Solids) 78 High Fructose Glucose Syrup (69 RI Solids) 72 Dextrose Syrup (73 RI Solids) 17 Salt 7 Onions 7.5 Water 77 Flavour as required As required Method The gum is dispersed into the wine vinegar using a suitable mixer. The onions are chopped finely and mixed with the tomato paste, syrup, salt and water. The gum/vinegar solution is added, mixed and gently simmered for 5 minutes. The solids are then adjusted to 36% and the flavour added. The mix is then homogenised, heated to 800C and filled into containers.

EXAMPLE 12 GELATINE JELLIES g A Gelatine (180-200 Bloom) 22-40 Water 44-66 B De-mineralised high maltose syrup 173 (80k RI Solids) High Fructose Glucose Syrup (69 RI Solids) 154 Dextrose Syrup (73% RI Solids) 37 C Colour As required Flavour As required D Citric Acid Solution 4 mls.

METHOD 1. Mix (A) and allow to hydrate for 2 hours at 550.

2. Mix (B) and cook to 1170C..

3. Allow B to cool to 1050C and then add part (A).

4. Add part (C) and then (D).

5. Stand mass in a water bath at 850C for 20 minutes.

6. Remove any surface scum that has formed during the standing period and deposit into pre-moulded starch trays using a warmed depositing funnel.

7. Sweets can be either left to stand in ambient for 24 hours to produce soft jellies or further dried in an oven at 450C for 3 days to produce hard jellies.

8. Jellies are either sanded in sugar or coated with a suitable anti-sticking agent.

EXAMPLE 13 CHILLED DESERTS e.g. Lemon Pie Filling g Demineralised high maltose syrup 88 High Fructose glucose syrup 79 Dextrose syrup 19 Sugar 125 Lemon Flavour As required Colour As required Modified Starch 62 Citric Acid 2 Water 619 Method 1. Pre-blend all dry ingredients.

2. Add dry ingredients to syrup and hand mix until the powder has been evenly dispersed.

3. Add water quickly and mix at high speed, using a suitable mixer. Scrape sides of mixing bowl to ensure that a smooth, lumpfree mix is achieved.

4. Pour into pastry or flan cases and chill until set (Approximately 30 minutes).

EXAMPLE 14 CANNED FRUITS These will contain a syrup which has a solids of between 10 and 40% depending upon the type of fruit.

This syrup can therefore be used to replace sucrose in this application, by diluting to the required solids for a particular fruit. As this syrup does not contain any sucrose, there is no process inversion of the syrup during processing with acidic fruits.

EXAMPLE 15 BAKED BEANS Baked beans are normally canned in a tomato sauce, which contains not less than four to five per cent by weight of sugar, in the sauce, depending upon the can size. This sugar can be replaced on a dry weight for weight basis with the syrup mixture.

EXAMPLE 16 BREWING SYRUP A brewing syrup is an adjunct added to the brewing process to provide the correct balance between desirable characteristics in the finished product for optimum raw material and processing cost. As the syrup mixture in accordance with the invention contains a blend of 82t highly fermentable sugars, 10 slowly fermentable sugars and 8% non-fermentable, it can be used in the brewing process.

Claims (3)

CLAIMS:

1. A process for the preparation of a jam by boiling together fruit, sugars, and water, in which at least 20%, of the sugars are supplied as a syrup containing from 60 to 90k by weight of total sugars, those sugars comprising, on a basis of all sugars present, from 27 to 34% by weight of dextrose, from 15 to 19% by weight of fructose, from 33 to 39% by weight of maltose and a balance of higher sugars.

2. The use of a syrup as defined in claim 1 in the manufacture of a jam.

3. The use of a syrup as defined in claim 1 in the mahufacture of a foodstuff normally containing sucrose, to replace all or a part of that sucrose.