GB2381517A

GB2381517A - Edible jelly product and its manufacture

Info

Publication number: GB2381517A
Application number: GB0126287A
Authority: GB
Inventors: William Curley; David Long
Original assignee: PATISSERIE ONE Ltd
Current assignee: PATISSERIE ONE Ltd
Priority date: 2001-11-01
Filing date: 2001-11-01
Publication date: 2003-05-07
Also published as: GB0126287D0

Abstract

A ready-to-eat jelly product in a transparent or translucent container 1 comprises a mass of edible jelly pieces 4 interspersed with air pockets 7. The jelly pieces are formed by cooling and setting of a hot jelly mixture into a substantially solid edible mass which is then comminuted, eg by cutting or mincing. The jelly may be transparent or translucent and may be cut irregularly so that the air pockets are angular, or the pockets may be rounded. A food filling such as fruit pieces 5, 6 may be distributed through the mass of jelly pieces in the container, or placed in a separate compartment. Liquid jelly mixture may be inserted into the container over the jelly pieces and allowed to set to form a continuous jelly layer with a smooth surface 9. The container may be sealed by a peelable foil lid 3. Instead of or as well as fruit, food filling mixed or layered with the jelly pieces may comprise nuts, chocolate pieces, cream, custard, yoghurt, rice or cereal.

Description

EDIBLE JELLY PRODUCT AND MANUFACTURING METHOD THEREFOR The present invention relates to food items, and is particularly concerned with edible jellies.

Ready-made jellies are popular as snack foods and dessert items, and are generally sold in individual portions in sealed containers or pots, which have a removable lid to provide access to the contents of the container. The conventional method of manufacturing ready-made jellies is to mix a setting agent, acidity regulator, flavourings and sweetenings in hot or boiling water, and then dispense a measured amount of the hot liquid mixture into the pot whereupon it is allowed to cool and set to form a homogeneous mass. The appearance of such a jelly product lacks eye-appeal other than that of the colour of the jelly, since its texture is homogeneous.

Fruit can be incorporated into the jelly to increase its consumer appeal, both as regards the visual and the taste aspects. This is conventionally done by placing the fruit into the pots before the hot liquid jelly mixture is poured, and filling the pots to the required level with the hot jelly mixture. A significant disadvantage of this method is that the texture of some fruits,

particularly soft fruits, is adversely affected by the pouring of the hot jelly mixture over the fruit. The fruit also tends to separate, in that some fruits will naturally sink in the liquid jelly and others will float, so that the fruit is not evenly distributed vertically through the jelly mass.

The present invention seeks to provide a method of producing a ready-to-eat jelly product of distinctive and eye-catching appearance by incorporating voids or air pockets in the jelly to give a heterogeneous appearance.

The jelly is preferably transparent or translucent, and the air pockets are preferably evenly distributed throughout the jelly mass, and are preferably angular in shape and facetted to reflect and/or refract light passing through the jelly.

A further objective of the present invention is to provide a method of producing a ready-to-eat jelly product incorporating fresh fruit, wherein the texture of the fruit is not affected by the production process.

A yet further objective of the present invention is to provide a method of producing a ready-to-eat jelly product incorporating fresh fruit or other added

ingredients, wherein the fruit or other added ingredients are evenly distributed throughout the jelly mass.

According to a first aspect of the invention, there is provided a jelly product comprising a transparent or translucent container containing a mass of jelly pieces interspersed with air pockets. The air pockets may be angular or rounded in form. Preferably the jelly pieces are transparent or translucent, and may be layered with other food fillings. Food fillings such as fruit pieces may be distributed through the mass of jelly pieces. A continuous layer of jelly with a smooth upper surface may be provided on top of the mass of jelly pieces.

A second aspect of the invention provides a method of producing a jelly product, comprising the steps of: preparing a hot jelly mixture; and cooling and setting the hot jelly mixture to form a substantially solid jelly mass; dividing the solid jelly mass into pieces; placing a quantity of the jelly pieces into a container; and sealing the container.

A quantity of liquid jelly mixture may be placed into the

container over the jelly pieces and allowed to set to form a continuous jelly layer with a smooth surface.

Preferably, the jelly forms a transparent or translucent mass when set, and the container is also transparent or translucent to permit viewing of the contents.

Fruit may be placed in the container prior to the placing of the jelly pieces, or alternate layers of fruit and jelly pieces may be dispensed into the container to produce a jelly product with fruit vertically distributed therethrough.

In addition to or as an alternative to fresh fruit, other ingredients such as processed or frozen fruit, compotes, cream, yogurts, rice, tapioca, semolina, oats, cereals, nuts or meringue, toffee or chocolate pieces may be mixed or layered with the jelly pieces.

As an alternative to pre-mixing the filler ingredients with the jelly pieces, the jelly pieces and filler may be provided in separate sealed compartments of a multicompartment pack for the consumer to mix as desired.

Embodiments of the invention will now be described in

detail with reference to the accompanying drawings, in which: Figure 1 is a perspective view of a jelly product incorporating fresh fruit pieces; Figure 2 is a vertical sectional view of the jelly product of Figure 1; and Figure 3 is a schematic drawing illustrating a method of producing the jelly product.

Referring now to the drawings, Figure 1 shows a perspective view of a jelly product incorporating fresh fruit pieces. The product comprises a transparent pot 1 of generally cylindrical form, having a flange 2 at its upper end. The pot is sealed by a foil or film lid 3 releaseably attached to the flange 2. The lid 3 is formed with a tab 3a to assist a consumer to peel the lid 3 from the flange 2.

The lower part of the pot 1 contains jelly pieces 4, and pieces of fresh fruit 5,6. When the jelly pieces 4 are placed in the pot 1, the irregularity of the pieces prevents them from packing closely together, and air

spaces 7 are formed within the product. The jelly pieces in the pot 1 have an irregular upper surface 8. In order to improve the appearance of the product, a layer of liquid jelly is placed on the jelly pieces 4, and is set to provide a smooth upper surface 9 to the product.

Figure 3 is a schematic drawing showing the method of producing the jelly product.

In the first step of the method, a jelly mixture is prepared by sieving through a sieve 20 a mixture of sweetener, gelling agent and acidity regulator in to boiling water in a vessel 21, and simmering the mixture for a short time until a homogeneous mixture is formed.

A typical recipe is 1575 ml water, 300g sugar as sweetener, 18g carrageenan as gelling agent, and lOg citric acid to regulate the acidity.

The hot mixture is then removed from the heat and allowed to cool in a cooling vessel 22 to between 70 and 40 degrees C, preferably to about 55 degrees C.

Colouring and flavouring components are then added to the cooled mixture in a mixer 23, and the mixture is transferred to setting trays 24 where it is allowed to

set and is further chilled to below 15 degrees C, preferably to between 1 and 7 degrees C and most preferably to about 5 degrees C. Natural or synthetic colourings and flavourings may be used. It is foreseen that the flavourings may include wine, beer, spirits such as whisky or liqueurs, or other alcoholic flavourings.

An anti-foaming agent, particularly a silicon-based antifoam agent, may also be added to the liquid jelly prior to setting. Preferably the jelly mixture is transparent, or at least translucent, when set. By setting the jelly with carrageenan, the surface of the jelly forms a"skin" which imparts a crystalline appearance to the finished product. Using shallow setting trays 24 increases the proportion of"skin"to the total volume of the jelly.

The set jelly is then divided, cut, or otherwise comminuted into irregularly-shaped pieces 4, the jelly preferably being sufficiently firm that the pieces 4 have angular shapes and defined edges and faces. The pieces preferably have a maximum dimension between 1 and 20mm, preferably from 5 to 10mm. The jelly may be divided manually, for example with a knife or fork, or mechanically by a mincing machine 25 or the like.

To assemble the product, alternate amounts of the jelly

pieces and fruit pieces are placed in the pot 1, to form a mass of jelly pieces interspersed with pieces of fruit and air pockets. The pieces may be dispensed into the pots individually by hand, or on an automated filling line 26.

The filling line, illustrated in Figure 3, comprises a conveyor 26 for transporting pots 1 from a start point A to a first filling station B where a first quantity of jelly pieces are placed in the pot 1.

The pot 1 then passes to a second filling station C where a quantity of fruit pieces are placed in the pot 1.

At a third filling station D a further quantity of jelly pieces 4 are placed in the pot 1, covering the fruit pieces 5,6. The upper surface of the mass of jelly pieces is irregular at this station.

To form a smooth upper surface to the product, a fourth filling station E dispenses a small quantity of cooled liquid jelly over the jelly pieces 4 and fruit pieces 5, 6. The amount of liquid jelly is small compared to the mass of jelly pieces, and does not raise the temperature of the jelly pieces sufficiently to soften them as the

liquid jelly sets.

The pot 1 then proceeds to a capping station F where a lid 3 and a label identifying the flavour and fruit content, etc, is applied, and an optional inspection station G before being sent for packing and shipping.

Carrageenan is used in the above process as the gelling or setting agent, but it is to be understood that any other suitable setting agent may be used, such as either leaf or powdered gelatine, vegetable gelatine, pectin, gelatine, or agar agar. The amount of gelling agent may be varied, depending on the firmness of set required for the jelly. A firmer set jelly, obtained by increasing the amount of setting agent, will result in the jelly pieces retaining their angular shape, and thus the air pockets 7 in the product will have defined edges and facets. A softer set jelly, obtained by decreasing the amount of setting agent, will result in the pieces 4 being more deformable and the air pockets 7 will be rounded like bubbles rather than angular and facetted.

While the above-described process includes placing fruit pieces into the pot 1 with the jelly pieces 4, the present invention contemplates omitting the second

filling station C and filling the pot 1 with jelly pieces 4 only, to give a jelly product wherein the jelly mass contains angular or rounded air pockets throughout its depth.

The fourth filling station E for delivering the liquid jelly forming the smooth surface 9 may likewise be included or omitted, as desired.

In addition to, or as an alternative to, fruit pieces 5 and 6, the second filling station B may dispense solid filling items such as nuts, marshmallow or meringue pieces, chocolate chips, tinned, poached, frozen or otherwise processed fruit, or any other suitable food filling. Likewise it is contemplated that cream, custard, yoghurt, mousse, toffee or chocolate sauce, fruit compote or coulis may be layered on, under or between layers of jelly pieces 4. These additional layers may be liquid or may be solidified with a gelling agent or thickener as appropriate.

As an alternative, the jelly may be provided in a first compartment of a multi-compartment pack, and one or more further compartments may contain respective filling or garnish items to be added to the jelly by the consumer.

Preferably the jelly is dispensed into a compartment of the pack and the filling into another compartment, and a single foil lid is then applied to seal both compartments, keeping the jelly and filling separate until the consumer removes the foil lid. Two or more separate fillings, such as crisped rice and cream, may be provided in a three-compartment container with jelly pieces in the third compartment.

Claims

CLAIMS 1. An edible jelly product, comprising: a transparent or translucent container; a mass of edible jelly pieces within the container, the jelly pieces interspersed with air pockets.
2. A jelly product according to Claim 1, wherein the air pockets are angular.
3. A jelly product according to Claim 1, wherein the air pockets are rounded.
4. A jelly product according to any preceding Claim, wherein the jelly pieces are transparent or translucent.
5. A jelly product according to any preceding Claim, wherein a food filling is contained within the mass of jelly pieces.
6. A jelly product according to Claim 5, wherein the food filling is distributed through the mass of jelly pieces.
7. A jelly product according to claim 5, wherein the

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food filling is in one or more layers within the mass of jelly pieces.
8. A jelly product according to Claim 6 or Claim 7, wherein the food filling is fruit pieces.
9. A jelly product according to Claim 6 or Claim 7, wherein the food filling is processed or frozen fruit, compotes, cream, yogurts, rice, tapioca, semolina, oats, cereals, nuts or meringue, toffee or chocolate pieces.
10. A jelly product according to any preceding Claim, wherein a continuous layer of jelly with a smooth upper surface is provided on top of the mass of jelly pieces.
11. A jelly product according to claim 1, wherein the container comprises a plurality of separate compartments and wherein one compartment contains a mass of jelly pieces and another compartment contains a food filling.
12. A method of producing an edible jelly product, comprising the steps of: preparing a hot jelly mixture; and cooling and setting the hot jelly mixture to form a substantially solid edible jelly mass;

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dividing the solid jelly mass into pieces; placing a quantity of the jelly pieces into a container; and sealing the container.
13. A method according to Claim 12, further comprising the step of: placing a quantity of liquid jelly mixture into the container over the jelly pieces; and allowing the liquid jelly mixture to set to form a continuous jelly layer with a smooth surface.
14. A method according to Claim 12 or Claim 13, further comprising the step of: placing a food filling in the container prior to the placing of at least some of the jelly pieces.
15. A method according to any of Claims 12 to 14, further comprising the step of: placing alternate layers of a food filling and jelly pieces into the container to produce a jelly product with food filling vertically distributed therethrough.
16. A method according to Claim 14 or Claim 15, wherein the food filling comprises fresh fruit, processed or

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frozen fruit, compote, cream, custard, yoghurt, nuts, rice, tapioca, semolina, oats, cereal or meringue or toffee or chocolate pieces.
17. A method according to claim 12 or claim 13, wherein the jelly pieces are placed in a first compartment of a multi-compartment container and one or more food fillings are placed in respective further compartments of the multi-compartment container, and wherein the respective compartments of the container are sealed and their contents kept separate.
18. An edible jelly product, substantially as described herein or as illustrated in Figures 1 and 2 of the accompanying drawings.
19. A method of producing an edible jelly product, substantially as described herein.