HU192969B - Method for producing jellyfying agent and sour food jellies having low dry substance content - Google Patents

Abstract

The gel strengthener compsn. (%w/w): 20-60 of 10-50% pectin ester and 40-80 of 20-95% carboxy methyl-type starch. Application: 0.6-2.0 w/w% of the agent can be added to food products of max. 40% solid content and of pH 5, e.g. sour milk, whey, low sugar content fruit syrups.

Description

FIELD OF THE INVENTION The present invention relates to a process for the preparation of a low lead content of up to 40% solids, acidic lead pH up to 5.0 using a non-gelling hydro colloid.

The most commonly used gelling agent in low solids and pile foods worldwide is low esterified pectin having a degree of esterity of less than 50%. This hydrocolloidol can be added, for example, at a concentration of 0.6-1.4% to fermented milk, whey and permeate, or to a low sugar content of less than 30%, in the form of milk, butter, permeate or fruit slices. .

Pectin is usually extracted from the peel of citrus fruits and apple pomace. Because of the raw material and partly the processing technology, these gelling agents are the most expensive among hydrocolloids, so that the pectin content of about 1% in the preparation of various gels keeps the cost of producing the gels at a relatively high level and there is no example of this.

3,978,243 thousand. U.S. Pat. 30

The amount of pectin required for gelation in the gelling agent of the present invention can be reduced to at least half by using substantially less expensive, appropriately modified starch that is as good as pectin for nutritional purposes.

According to the invention, 20-60% by weight, 10-50% by weight, preferably 40-35-45% by weight of pectin and 40-80% by weight, 20-95% - preferably 60-70% by weight - mixing the starch with a degree of carboxyethylation.

The gel gel obtained according to the process of the present invention is mixed with 0.6-2.0% - preferably 0.8-1.2% - of 5-40%, preferably 18-20%, of dry matter, 3.0-5, A pH of 0 is preferably between 3.8 and 4.2 - for natural and flavored milk, butter and permeate, and fruit syrups, to gel them. The interaction between the low-esterified pectin and the carboxymethylated starch takes place after their incorporation into the gelling foods, so that the gelling agent should be dispersed at 0-50'C, preferably 40-45'C, before dispersion, before heat treatment. At 5-2.0 hours food should be rested, preferably for 1 hour.

The gelling agent produced by the process according to the invention has the advantage that due to the interaction between pectin and non-gelling carboxymethylated starch, not even half of the amount of pectin is used to produce the same gel strength as the use of pectin alone,

Further details of the process of the present invention are illustrated by the following non-limiting examples.

Example 1

A gelling agent is prepared by mixing 40% by weight of pectin having 40 to 43% etherification and 60% by weight of 66% carboxymethylated starch.

When used at 1.2%, the composition is suitable for gelling whey puddings.

Example 2

A gelling agent was prepared according to the procedure of Example 1, except that the ratio of pectin to carboxymethyl ether starch was 50-50% by weight.

When used at 1.4% it is suitable for gelling sour milk puddings.

Claims (1)

Patent Claim Point CLAIMS 1. A process for preparing a pectin-containing gelling agent for low dry solids food gels comprising blending 20-60% by weight of pectin with 10-50% esterification and 4050-80% by weight of starch having 20-95% carboxymethylation.