JP2002507400A - Calcium-based chewing nougat formulation containing magnesium - Google Patents

Abstract

  (57) [Summary] The present invention is a calcium and magnesium based chewing confectionery nougat formulation prepared by aggressively hydrating a mixture of components comprising a hydro-binding component and a saccharide based material. The present invention also includes a new method of producing confectionery chunks such as nougat by hydrating sufficiently to produce chunks that do not require heat treatment to remove moisture.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001] This invention was filed on December 20, 1996, which is a continuation of US patent application Ser. No. 08 / 455,936, filed May 31, 1995, now US Pat. No. 5,587,198. A continuation-in-part of co-pending US patent application Ser. No. 08 / 773,025, filed Dec. 24, 1996, which is a continuation-in-part of co-pending US patent application No. 08 / 770,859. This is a continuation-in-part of a co-pending U.S. patent application Ser. No. 08 / 881,853, filed Jun. 24, 1997.

FIELD OF THE INVENTION The present invention relates to the field of unique delivery systems for foodstuffs, in particular functionalized confectionery which does not require cooking for dewatering.
mass) and a product thereby. More particularly, the present invention relates to a food delivery system, confectionery and nougat that has not been subjected to heat treatment, and methods for making the same. The present invention also provides a chewy confectionery nougat formulation comprising a bioassimilable source of both calcium and magnesium.

[0003] Background of the Invention

[0004] In the art of preparing food or drug delivery systems, such as confectionery chunks such as nougat, it is generally considered necessary to use water as a mixing medium or source of hydration of the ingredients. Particularly for nougat, a typical formulation requires soaking the egg white in water for a period of time, such as overnight, to completely hydrate the protein. After hydration, the egg white is stirred and strained, followed by whipping to a firm foam.
Other ingredients, such as sugar, honey and corn syrup, must be separately heat-treated with water at a relatively high heating temperature from about 135 ° C to about 138 ° C to achieve the required interaction between the ingredients. Do. Subsequently, the mixture subjected to the heat treatment is poured into egg white, and whisked with a mixer for nougat. This conventional method of preparing nougat requires that the ingredients be heat treated and that a significant amount of water be used to serve as the mixing medium and hydration source.

[0005] The amount of water used is much higher than would be expected to allow the formation of solid nougat. Water is provided in an amount sufficient to ensure that the individual components are wetted and functional. Therefore, the structural integrity and hardness (stru
To obtain crural integrity and consistency, it is necessary to remove excess water as much as possible. Without forcible removal of water, the process would result in a non-agglomerated product without effective structural integrity.

[0006] Removal of excess water is generally accomplished by a combination of mixing and boiling to remove water and provide the mass with appropriate viscosity and hardness. However, this process can be quite inefficient and costly due to heating, excessive handling of nougat mass, evaporative separation of some important liquids, etc. It is not miscible and the overall stability of the product is relatively low. Furthermore, it does not have the effect of completely removing the considerable amount of water contained in the confectionery mass.

One of the undesirable consequences of poor dehydration efficiency is that water remains as a separate phase in the final product. This water is not bound to other components and can be referred to as free moisture or unbound water. Free moisture reduces the value of the final product because it reduces structural integrity and / or reduces the quality of the sensory impression. In addition, excess free water causes an increase in water activity, thereby providing an environment in which microorganisms can grow. Microbial growth in foods has also been used to assess the presence or absence of free water.

[0008] Many food preservation processes attempt to eliminate microbial growth and spoilage by reducing the availability of water by microorganisms. By reducing the amount of free or unbound water, other undesirable chemical changes that may occur during storage of the food product are also minimized. Processes used to reduce the amount of unbound water in food include:
Techniques such as concentration, dehydration and lyophilization are included. These processes are energy intensive and are not cost effective.

The present invention overcomes the above problems, as well as other problems commonly associated with the prior art. In particular, any need to heat treat confections and use excess water to mix and hydrate one or more ingredients is eliminated, and the methods and products of the present invention require no dehydration. Available without. As a result, there is no harmful heat history commonly associated with high energy consuming procedures. Separation of water from the resulting product is also avoided, and reduced water activity results in a product having excellent physical, preservative and sensory properties, and with reduced problems of microbial growth. Can be

[0010] Further, the present invention is a chewable nougat confectionery product also comprising calcium and preferably magnesium, which avoids the problems normally associated with the production of these dietary supplements while providing palatability and storage stability. Address the problem of manufacturing products that are

SUMMARY OF THE INVENTION The present invention provides a unique food and drug delivery system, particularly a novel confectionery delivery system via hydration without the need for heat treatment or subsequent dehydration to produce confectionery chunks. Particularly, it is a method for producing nougat. The product obtained by the new preparation method is also included in the present invention.

In one embodiment, a saccharide-based component is combined with a hydrated hydrobond component to produce the confectionery of the system.

In a more preferred embodiment, it is also contemplated that the active ingredient may be included in the confectionery mass produced as a result of the present invention. Active ingredients are typically intended to produce a biological and / or chemical response in the body.

Particularly preferred active ingredients as part of the compositions of the present invention include bio-assimitable sources of calcium, and especially of calcium and magnesium blends.

The products obtained according to the present invention are unique in that they do not require conventional heat treatment and dehydration at elevated temperatures for production and do not substantially undergo water phase separation. The only moisture present is that bound inside the mass in a sufficient amount to make it functional. Therefore, the product can be prepared without heat treatment.

As described in detail herein, the product is subjected to flash flow processing (flash-
It may be prepared by flow processing, low or high shear mixing, or any combination thereof. As a result of one or more of these methods, significantly reducing much of the processing associated with calcium or magnesium additives,
Or it can be eliminated.

[0017] The final product further exhibits improved content uniformity and improved taste quality. Overall, the compounded confectionery delivery systems described herein are more palatable (less grit or dusty) than many of the current products available in the art.

[0018] contains a detailed description confectionery mass delivery system according to the present invention is a saccharide component and a hydro-binding component as a base material, by the latter components are fully hydrated, components and saccharides as a substrate And / or provide controlled delivery of water to other components. Controlled water delivery means that water is delivered in an amount and at a rate sufficient to provide the saccharide-based component with inherent viscosity and cohesion. The term hydrated, as used in the term hydrated hydrobinding component, is meant herein to include sufficient water to provide the required controlled water delivery.

In addition, the systems made with the formulations of the present invention are low moisture systems (wate systems).
r-starved system), which means that there is only enough moisture in the system to combine the components differentially and create internal lubricity. Due to the high wettability of the components competing for moisture, there is virtually no free moisture used for separation from the lumps, and therefore no associated problems.

In the present invention, a hydro-binding component is used to obtain a functional hydro-binding confectionery mass. Thus, the hydro-binding component is a component that absorbs, delivers and retains a sufficient amount of water to make the resulting mass functional. Hydro-bonded water is
It does not separate and form a separate phase. The hydro-binding component cooperates with other components that deliver and retain sufficient water to make the component mass functional (components that have been subjected to flash flow processing, such as those described herein below). Saccharide-based components).

The components useful in the present invention that make up the hydro-binding component include, for example, proteinaceous materials known in the art, preferably various grades and types of gelatin. Also preferred are food grade gums such as gum arabic, carrageenan, guar gum and locust bean gum, and mixtures thereof. In some situations, a hydrobond component that is a mixture of components is desirable. Highly preferred hydro-binding components include, for example,
Mixtures of gelatin with gum arabic or of carrageenan with locust bean gum plus a cross-linking agent such as potassium citrate or potassium chloride which induces cross-linking between these materials are included. These mixed-type hydro bonding materials
It is beneficial not only in their hydro-binding capacity, but also in imparting viscoelasticity to the resulting confectionery. It is also conceivable that crosslinking in these materials will give them desirable physical properties. The inclusion of polyols, desirably humectants or humectants, such as glycerin, known in the art, or other functionally similar materials that are commercially available may also be beneficial to the hydrobonding material.

It is believed that the hydro-binding component comprises about 0.5-20% of the confectionery system of the present invention. Preferably, the hydro-binding component comprises between about 5 and 15% of the final confectionery composition, and even more desirably between about 5 and 10%. Of the above hydrobond components, water accounts for about 30-80%, preferably about 40-70% of the hydrobond components. The proteinaceous material or gum or blends thereof may range from about 0.5 to 60%, more preferably from about 3 to 50%, more preferably from about 5 to 20% of the hydro-binding component (unless otherwise stated). With the exception of, all percentages herein are ratios by weight, ie, weight percentages).

Another material that may be included as part of the hydro-binding component is a polyol, preferably a wetting or softening agent such as glycerin, which comprises about
An amount corresponding to 0-15%, preferably about 0.1-10%, and even more desirably about 5-10% can be included. Glycerin (or other material of choice) also acts as a humectant, thereby preserving moisture in the system.

The hydrobonding component may be aerated before or after blending with the other components that make up the confectionery composition of the present invention, preferably in the presence of an aerating agent. Preferred aerating agents include egg white and soy protein. The aeration agent is desirably added in an amount ranging from about 0-5%, more preferably 0.1-3% of the confectionery mass of the present invention.

It is also within the scope of the present invention that the components used in the hydrobonding component may be added as a part of the saccharide-based components described below. Thus, in a somewhat less preferred embodiment, gelatin and food grade gums such as gum arabic, carrageenan, guar gum, locust bean gum are used as feedstocks for preparing the ingredients (
For example, it can be used for preparation of a saccharide-based component by including it in feedstock).

The present invention includes, as another main component, a saccharide-based material (the above-mentioned hydrobonding material is the first main component). Sugar-based materials include low molecular weight sugars such as dextrose, sucrose, fructose, and high molecular weight sugars such as corn syrup solids and polydextrose, as well as mixtures of two or more of these materials. Any of a wide variety of saccharide materials can be included.

[0027] Corn syrup solids are highly preferred for use as sugar-based materials in the compositions of the present invention. Corn syrup solids are commonly known as maltodextrins. Maltodextrin is composed of a water-soluble glucose polymer obtained by reacting starch with an acid or an enzyme in the presence of water.

[0028] Polydextrose is a non-sucrose, essentially non-nutritive, carbohydrate substitute. It can be prepared by polymerization of glucose in the presence of a polycarboxylic acid catalyst and a polyol. It is generally known that polydextrose is commercially available in three forms: polydextrose A (Pol
ydextrose A) and Polydextrose K are powdered solids, and Polydextrose N is supplied as a 70% solution. Each of these products can also contain low molecular weight components such as glucose, sorbitol and oligomers.

As the material based on the saccharide according to the present invention, sugar can also be used. The sugar, based on a simple crystalline mono- and disaccharides structure, i.e. C _{5 (pentose)} Contact and C _{6 (hexose)} is a substance based on the sugar structure. Sugars include dextrose, sucrose, fructose, lactose, maltose and the like, and sugar alcohols such as sorbitol, mannitol, maltitol.

Typically, the saccharide-based components can account for about 30-99.5% of the confectionery delivery systems described herein. Preferably, this component is about 40-
It is present at 75%, and even more desirably at about 50-70%. Further, those skilled in the art will recognize that higher or lower saccharide bases described herein may be used to provide a suitable end product depending on the desired final properties, such as texture, texture, and product hardness. Or the proportions of other components. Highly preferred saccharide-based materials will comprise a mixture of corn syrup solids and sucrose in an approximate 50/50 or 40/60 ratio.

In addition to the aforementioned hydrobonding materials and sugar-based components, the materials of the present invention may be admixed with other materials to enhance their appearance, taste, texture and other consumer impressions. May include, for example, flavors, sweeteners, colorings, surfactants or emulsifiers, and fats or oils. One or more combinations of the foregoing may account for about 0-20% of the confectionery mass, more desirably about 5-10%, or even up to 15% of the food mass.

The fragrance may be selected from natural or synthetic flavoring liquids. Examples of such materials include volatile oils, synthetic flavoring oils, flavoring fragrances, oils, liquids, oleoresins, or extracts from plants, leaves, flowers, fruits, stems, or the like. Those combinations available to the trader are included.

Other flavors include whole or part of fruits and nuts, peanut butter,
Candy pieces, chocolate chips, bran flakes and the like may be included.

[0034] Sweeteners may be added to the confectionery system of the present invention. These may be selected from the following non-limiting list: glucose (corn syrup), dextrose, invert sugar, fructose and combinations thereof (including those which may be used as part of a sugar-based component), Saccharin and its various salts such as sodium salts, dipeptide sweeteners such as aspartame, dihydrochalcone compounds, glycyrrhizin, stevia (Stevia Rebaudiana) (stevioside), sucrose chloride derivatives such as sucralose, sugar alcohols such as sorbitol, mannitol, xylitol . Hydrogenated starch hydrolyzate and synthetic sweetener 3,6-dihydro-6-methyl-1-1-1,2,3-oxathiazin-4-one-2,2-dioxide, especially its potassium salt (acesul Also considered are Fame-K (Acesulfame K)) and its sodium and calcium salts. Other sweeteners may be used. The sweetener is added in an amount corresponding to about 0-10%, preferably about 0.1-5% of the composition.

The composition of the present invention may include a surfactant or an emulsifier. These may be any food emulsifying material such as, for example, lecithin or other phospholipid material, monoglycerides and / or diglycerides and mixtures thereof, in amounts of about 0-3%, more preferably about 0.1-1%. Range.

[0036] Fats may be included in the composition and may include partially or fully unsaturated fats such as palm oil and cocoa butter. Hard fat with a melting point above body temperature (37 ° C) and soft fat with a melting point about the same or below body temperature
at) can be used alone or in combination. By selecting the type and amount of fat contained in the sugar-based component, it is possible to influence the texture and texture of the resulting confection. Fats sold under the trade names such as Durem and Paramount have proven useful. One skilled in the art will appreciate that fats are optional as part of the compositions of the present invention and may be completely removed if desired. Thus, it is believed that the fat will make up about 0-10%, preferably less than about 7%, and even more preferably less than about 5% of the products described herein.

Other ingredients that can be incorporated into the confectionery composition include biological and chemical active ingredients such as, for example, drugs such as drugs, pharmaceuticals and antacids. These are referred to herein as active ingredients. The active ingredient makes up about 0-5% of the products of the present invention, and can be more depending on the needs and capabilities of those skilled in the art. However, it is preferred to include up to about 40% of the agent in the compositions described herein.

As an active ingredient, US Pat. No. 5,587,198, cited above, contains an exhaustive list of active ingredients, the prominent parts of which are incorporated herein by reference.

[0039] Calcium supplement products can be prepared by incorporating a bioassimitable calcium source as an active ingredient in the confectionery for the food delivery system of the present invention.
The calcium source is preferably calcium carbonate, but it is also possible to use other sources of calcium that can be absorbed and bioassimilated, such as calcium derived from solid milk, in addition to fine bone meal, eggshell or oyster material. . The calcium-containing material is preferably micronized so that the confection does not have unwanted flouriness or other unpleasant characteristics. Finely divided calcium materials are for antacid products or calcium supplement products, such as Specialty Minerals.
Or commercially available from Omya. In one preferred embodiment of the present invention, about 500 mg of bioabsorbable calcium is present in a single dosage form of the final product at about 2 mg.
A calcium supplement product is prepared mixed with 00 IU of vitamin D3 (corresponding to 50% of the RDA of this type of nutrient). Another preferred embodiment comprises about 1200 mg
Contains about 400 IU of vitamin D3.

In one particularly preferred embodiment of the present invention, a calcium source is combined with a magnesium source to obtain the “active” of the mineral supplement included in various embodiments of the chewing nougat formulation. Is also good. Magnesium is recognized as an essential element that supports metabolism. Magnesium also helps to absorb calcium,
Highly desirable as an additional component of a chewable calcium supplement formulation. Any source of assimilable magnesium may be used. Non-limiting examples include, for example, those selected from the group consisting of oxidation, hydroxide, phosphoric acid, carbonate, and magnesium lactate. Of these, oxidation, carbonate and magnesium lactate are more preferred. Magnesium lactate is preferred because it is extremely stable over time and has little effect on color, flavor, sweetness or texture when included in chewing supplements. These attributes are particularly important from a commercial point of view.

For this reason, particularly preferred dietary supplements are about 500 mg of bioassimiable calcium, about 40 mg of magnesium and about 200 IU of vitamin D.
3 in a single dosage form. This represents 50% of the RDA for these nutrients. Depending on the individual requirements of the person skilled in the art, the amounts of said nutrients to be added may be higher or lower. For example, in order to obtain a formulation in which the nutrients occupy, for example, 75%, 100% or 25%, the substituents could be scaled up or down accordingly.

It is certain that the present invention provides that about 0-40% of the chewing nougat supplement is occupied by a calcium source, about 0-5% by vitamin D3, and about 0-50% by a magnesium source. Included in scope. More preferably, about 10-40% of the chewing nougat dietary supplement may contain a calcium source, about 1-5% as a vitamin D3, and about 1-20% as a magnesium source.

The product according to various aspects of the present invention is a tasty and sweet chewable nougat confection, which has a smooth texture and hardness, and is not grit or dusty. Although these products are fully hydrated, no evidence of phase separation of water has been observed after long-term storage.

One of the advantages of the present invention is that a significant proportion of the product can be replaced by bulky materials such as calcium and magnesium sources. For example, as noted above, up to about 25-35% of the total weight of the resulting product,
In some embodiments, up to about 40%, or even up to about 50% or more of a source of bioabsorbable calcium (or more desirably, calcium plus magnesium) is added to the product in an undesirable taste. Alternatively, it can be added without giving a texture. In fact, the products according to some aspects of the invention show improved taste and texture properties compared to similar commercial products. "Improved" means that a product is analyzed when it is analyzed for properties such as softness, flavor, irritation, sweetness, chewability, melting properties, tackiness, moisture, lack of coarseness, and aftertaste. Means that individual consumers rated it as excellent overall.

Other cumbersome materials can also be included in the confectionery compositions of the present invention as “actives” or active ingredients. These may include fiber and other vegetable and fruit ingredients. Of course, useful food delivery systems can also be manufactured in which only traces of the total weight of the product are the active ingredients that can be delivered.

The products obtained according to the invention are unique, in part because they do not require dehydration to produce them, ie they can be prepared without heat treatment. It is. Furthermore, there is substantially no separation of water in the resulting product. The only moisture present is that provided by the hydrated hydrobond component in a sufficient amount to make the mass functional. Thus, no excess water is present, so that the final product of the invention is stable with respect to nutrient content, microbial growth, sensory properties and other factors.

The water activity in the present invention is significantly lower than the water activity of similar products found in the candy bar industry. For example, the water activity of a candy bar is typically 62% to 68% in equilibrium relative humidity (ERH). However, the ERH of the confectionery products of the present invention is at most about 60%, and preferably does not exceed about 55% ERH.

[0048] Another indicator of free water in foods can be obtained by the amount of biological growth in the composition. Biological activity in the present invention is less than about 100 ppm, preferably less than about 25 ppm, and most preferably 10 ppm.

It is a further aspect of the present invention that at least some of the confectionery compositions according to the various embodiments described above are advantageously provided in the form of a shearform matrix as defined below: The reason for this is that it can exhibit a significant increase in wettability due to the flash flow process or the random structure created by high or low shear mixing as defined below.

The bifurcated matrix is prepared, for example, by the method of flash flow processing described in US Pat. No. 5,587,198, which is a method of mixing and conditioning components for uniform contact and hydration enhancement. Refers to a product. The term flash flow refers to solid feeds having certain morphological and / or chemical structures without exposing the solids to excessive heat or other requirements associated with the extrusion process. It has been recognized in the art to refer to a process that uses temperature and force conditions to convert to a new solid having a chemical structure. The resulting structure is now called a "bifurcated matrix". The terms flash flow and bifurcated matrix are commonly used in U.S. Pat.
No. 734, No. 5,238,696, No. 5,518,730, No. 5,387,431, No. 5,429,836, No. 5,5
No. 82,855 provides a detailed description and explanation.

[0051] Flash flow processing can be beneficial in the present invention because it is useful for preparing the components so that they are easily and quickly mixed and hydrated. Another very important result of flash flow processing is the intimate mixing of the components (
intimate mixing). Conventionally, homogeneous mixing has been performed using water as a mixing medium. However, the flash flow process brings the components into uniform contact,
Randomize the location and structure of the components of the resulting bifurcated matrix. Structural randomization can be considered to result in a physical and / or chemical structure for hydration to occur. Therefore, in the flash flow processing, not only the components are homogeneously mixed without using water as a medium, but also adjustment is performed so that the components are wetted with a minimum amount of water.

The flash flow processing may be performed by a flash-heat method, or, less preferably, by a flash-shear method as further described herein. In the rapid heating process, sufficient internal flow conditions are created to enable the internal movement of the feedstock at the fine particle level, so that the material is sufficiently discharged from the openings provided around the spin head. Heat the feed. Due to the centrifugal force generated inside the spin head, the flowing feed material flows out of the head outwardly, resulting in a modified structure, ie, a bifurcated matrix. The force required for the separation and ejection of the flowable feedstock is provided by centrifugal forces and ambient atmospheric forces on the feed exiting the spinhead.

One of the devices for performing the rapid heating step is Cincinna, Ohio.
This is a cotton candy machine type device such as the Eocene-floss model 3017 manufactured by Gold Medal Products, Inc. (ti, Ohio). It is also possible to use other devices that provide similar forces and temperature gradients that are substantially equivalent to rapid heating.

In particular, Fuisz T of Chantilly, VA
echnologies Ltd. and patented as US Pat. No. 5,458,823 are particularly preferred for the rapid heating process. This patent describes a spinning machine having a series of long heating elements arranged between a bottom and a shroud. The heating element, bottom and shroud together form a chamber for the insertion of a non-solubilized feedstock into which internal flow can occur when heat and force are applied. Means are provided for individually heating each of the long heating elements, and restrictive flow in the form of a cylindrical shell or annular plate circumscribing the heating elements restricts the flow of the processed feedstock being forced out of the chamber. It is possible to do.

In the rapid shearing step, a bifurcated matrix is produced by increasing the temperature of the feedstock containing the non-solubilizing carrier, such as a saccharide material, until the carrier generates an internal flow when a liquid shearing force is applied. . By advancing and discharging the feedstock under internal flow conditions and applying destructive liquid shear, a plurality of parts or masses having a different morphology than the original feedstock are produced.

The rapid shearing step can be carried out in an apparatus having means for increasing the temperature of the non-solubilized feedstock, and at the same time advancing and discharging it. To increase the temperature of the unsolubilized feed, a multi-heat zone twin screw extruder (mult
iple heating zone twin screw extruder) can be used. The second element of the device is a discharge device that changes the feedstock to conditions for shearing. The discharge device is in fluid communication with the means for increasing the temperature and is located at the point of receiving the feedstock under internal flow conditions. The rapid shearing process and apparatus are described in U.S. Patent No. 5,380,473, which is incorporated herein by reference. Of the rapid heating and rapid shearing processes described herein, rapid heating seems to be much easier to adapt to the process of the present invention. However, one of ordinary skill in the art will appreciate that the rapid shear method can be adapted to their individual requirements.

Thus, one or more components of the composition of the present invention may be advantageously processed using a flash flow procedure such as rapid heating or rapid shearing. Particularly well suited for flash flow processing are the saccharide-based components of the present invention. For example,
Maltodextrin can be used as a feedstock for processing by a flash flow device. Sugar-based components can be flash-flow processed with one or more emulsifiers, oils, fats, flavors and sweeteners, and one or more active substances such as sugar-based components. It also serves as a "carrier" material for stacking some of the other components that can also be performed. As a result of the flash flow processing, the saccharide-based component and any optional components are provided in the form of a bifurcated matrix as described above.

In one embodiment of the present invention, a preflash flow processing (pre-flash flow processing) of a specific component is performed.
-flash-flow processing). Pre-flash flow processing simply refers to the flash-flow of one or more components before combining them with a saccharide-based component or a hydro-binding component for additional flash flow processing or additional mixing. It is to process. Preliminary flash flow processing or pre-flash flow processing is particularly beneficial to those skilled in the art because flash flow processing results in increased surface area and increased solubility of the treated components and causes the components to actually bind to each other. Seem.

For example, in one embodiment of the present invention, the pre-flash flow may be performed on the magnesium component as part of the calcium / magnesium active ingredient of the calcium based chewing confectionery nougat product of the present invention. Seems particularly desirable. In this way, many of the problems associated with the use of magnesium as an additive are avoided. As a result of the pre-flash flow, magnesium is "wrapped" (bound
up) "or encapsulation, after which interaction with moisture or humidity, light or heat is likely to occur, albeit in small quantities, but very little. Preferred pre-flash flow magnesium formulations include about 0.1-50%, more preferably about 15-40%, magnesium from any source, with about 5-95%, more preferably about 25-95% saccharide material. It accounts for 75%, along with one or more optional ingredients such as emulsifiers, fats, oils, etc., for 0-15%. About magnesium source
It is particularly desirable that the saccharide material is about 35-70% and the optional material is about 0-10%. Once this material has undergone preflash flow processing,
It is thought to be a component of the active ingredient (along with the calcium source) and further mix it with saccharide-based components to perform flashflow processing or shear mixing (encapsulated magnesium contains saccharide material; The amount in the actual saccharide-based component in the final formulation will decrease proportionally).
Although magnesium oxide is considered highly compatible with preflash flow processing, this is because it is a powerful oxidant, reacts with minimal water, air or light,
This would alter the organoleptic properties of the final chewing nougat formulation. Other sources of magnesium that could also be processed in this manner include:
Includes carbonic acid, phosphoric acid and magnesium lactate. Any other source of magnesium, depending on the needs of the skilled artisan and the properties desired in the end product, are also contemplated by the above method.

Another means for processing the components that make up the composition of the present invention is by low-shear and high-shear mixing steps. In some cases, the extra time and expense associated with flash flow processing (or pre-flash flow processing) can be avoided. Even when using the shear mixing method, it is possible to obtain a final product having the same quality as that obtained by flash flow processing (for example, characteristics of a bifurcated matrix, intimate mixing, no heat treatment, etc.). .

The term “high shear mixing” as used herein refers to a relatively intense mixing action that is concentrated in a localized area. High-speed impact from a mixing mechanism, such as a blade or chopper, produces a shearing action. This creates a local high shear and flow effect at the point of contact, which results in distinctive scale spreading and deagglomeration (
disagglomeration) as well as rapid mixing in a relatively small area in the total mixing volume, ie, the formation of a local bifurcated matrix. High shear mixing also results in a temperature increase due to mixing at the point of impact of the shearing device, which further leads to an effective mixing action.

High-shear mixing must be contrasted with low-shear mixing, the main mixing action in the latter being the paddle blades typically found in Sigma or Hobart mixers. This is due to the relative movement of a much larger volume that is recirculated by the action of rotation or agitation by a low impact mechanism such as a blade. When utilizing high or low shear mixing to produce the functional confectionery mass of the present invention,
The resulting product can be referred to as uncooked (in the sense that no excess heat is used) and unspun (in the sense that no flash flow device is used).

Thus, any number of the components that make up the composition of the present invention may be mixed using high or low shear mixing, using flash flow processing, or using any combination thereof. You may. For example, as described above, flash-flow processing is particularly preferred for saccharide-based components with some of the above-mentioned additional components including any active substance (one or more, as also noted above). It is desirable to perform pre-flash flow processing before further performing the flash flow processing with the saccharide material on the active material). Subsequently, the materials making up the hydro-binding components such as the mentioned gums, gelatins and glycerin can be compounded and hydrated using, for example, high or low shear mixing. Subsequently, the final composition is formed by blending all of the above components and further using high or low shear mixing, preferably high shear mixing. By incorporating the hydrated hydro-binding component, saccharide-based component, other components, and optional agents, moisture is readily absorbed and spread throughout the non-hydratable component and / or component. Further, unlike prior art methods and confectionery compositions, no extra moisture is required to form a hydrated mixture. Thus, there is no excess moisture in the resulting mass and no heat treatment or heating is required to remove this excess moisture.

In yet another embodiment of the present invention, it may be desirable to process all materials using high shear mixing. For example, the saccharide-based components, optional components, and optional agents are mixed using high shear. The components that make up the hydrobond component are also processed using high shear. The final formulation can be obtained by subsequently subjecting all components to high shear mixing. Alternatively, processing all components using low shear mixing is also contemplated.

A particularly preferred high shear mixer for use with the present invention is Littleford (Li
ttleford) Also known as FKM 1200. This instrument provides high shear mixing with adjacent shear blades located perpendicular to each other. Shear blades are "plow
er) "and a chopper, both of which are used for high shear mixing action. Without wishing to be bound by any particular theory, the high shearing action results in both mixing and heating at the local point where the blade has contacted the mixing components, thereby reducing undesirable effects such as lumping. It is thought that excellent dispersibility can be obtained without receiving this. Other high-shear mixers currently available or under development (with one or more mixing blades) are also contemplated by the method of the present invention.

If desired, the high shear mixer can be further equipped with a jacket heater to benefit from additional heating. The preferred temperature range is from about 30 ° C to about
It ranges up to 60 ° C, more preferably from about 30 ° C to about 45 ° C.

The preferred procedure for high shear mixing is as follows: The jacket heater attached to the high shear mixer is first turned on and warmed to a temperature of about 40 ° C. The saccharide-based component and other dry components, such as calcium and / or magnesium sources, are then introduced from the open hopper and mixed using a plower (magnesium is provided as a dry encapsulant resulting from flash flow processing). May be used). For an 18 pound mixture, for example, the equipment is first operated for about 2 minutes. The fat to be added, the emulsifier and the liquid-based hydro-binding component (prepared using low-shear mixing) are placed in a mixer with flavors, sweeteners and colorings and a chopper or high-shear blade is operated. Further mixing is performed. During this time, the jacket temperature may be increased to a range of about 50-60 ° C, preferably about 58-60 ° C, to assist in mixing, especially if fat is present in the mixture. Then continue mixing machine
Run for 5-10 minutes, preferably longer, to thoroughly mix the saccharide-based component and the hydro-binding component. When mixing is complete, the entire mixture is transferred to a suitable container for slicing, sorting, packaging, shipping, etc., for example, extruded and cut into small pieces of appropriate size.

In some situations, the products of the present invention can also be obtained using low shear mixing equipment. Of these, Sigma mixers and / or Hobart industrial paddle stirrers may be suitable. In one preferred embodiment, the dry ingredients (saccharide-based ingredients and any additional ingredients) are mixed in a sigma mixer until good hardness is obtained. Separately, a liquid component (hydro-bonding component) is mixed and hydrated in a Hobart mixer, and then added to a sigma mixer together with a dry component. The entire mixture is processed in a sigma mixer for about 3 minutes. Variations of the above processes depending on the properties of the individual components and the properties desired for the final product are clearly within the scope of the invention.

Another method for formulating the products of the present invention is, according to the needs of those skilled in the art,
This may include using both high and low shear mixers.

[0070] In order to deepen the understanding of the present invention with examples and other and further objects, for the purpose of illustration of the unique manufacturing process and thereby obtained products confectionery mass, provides the following examples and tables. These examples should not be deemed to limit the scope of the invention. Unless otherwise specified, the proportions of the components in the compositions are expressed as weight percentages (% by weight). Also, unless otherwise indicated, all materials were obtained from commercial suppliers.

Example 1 A series of confectionery chunks were prepared in accordance with the present invention to deliver a source of assimilable calcium, in this case powdered calcium carbonate. The hydrobinding material was selected to be a mixture of medium weight gelatin (250 bloom) and gum arabic. The sugar-based material was selected to be sucrose (6X) or a mixture of sucrose and corn syrup solids. The components and preparation conditions for these batches are shown in Table 1 below.

In this series of batches, gelatin and gum arabic were premixed with glycerin using a low shear mixing method. Next, a controlled amount of water was added to it along with flavor and color. Calcium carbonate and saccharide based materials (corn syrup solids and sucrose) were added to a Littleford FKM-1200 high shear mixer. The mixer was then operated with only the plower for 2 minutes. The premixed fat / emulsifier / sorbitan mixture was added to the mixer. The above hydro-binding material (such as gelatin) was similarly added, and the resulting mass was mixed with a FKM-1200 high shear mixer for about 5-10 minutes.

[0073]

[Table 1]

All of these batches were extruded to yield products cut to a shape calculated to transport about 500 mg of assimilable calcium. The products differ in the degree of stickiness when touched, but all are chewable, have a mouthfeel that is more than acceptable, and have a small amount of chalk-like texture when chewed. Thus, a nougat product that is entirely acceptable to consumers is produced 1) without releasing excessive amounts of water and 2) without heating the material.

Example 2 A nougat composition was prepared without heating or removing water. The components listed in Table 2-A were mixed for 5 minutes at 40-50 cycles / min using the above Littleford high shear mixer.

[Table 2-A]

Next, the mixed composition is mixed with colorants and flavors in a sigma mixer for 40 minutes.
Mix again for 5 minutes at ~ 50 cycles / min.

In different containers, glycerin and vegetable gum were mixed and agitated with low shear until smooth. Water was added and the mixture was again stirred until smooth. Gelatin was then added along with flavor and color and the mixture was again thickened by low shear stirring for about 1 minute. The mixture was warmed to about 50 C for about 15-20 minutes. The warmed mixture was added to the primary mixture and stirred with a sigma mixer at 40-50 cycles / min for about 5 minutes. The final product is shown in Table 2-B.

[0078]

[Table 2-B]

The resulting mass is removed from the mixer and shaped into a bar of the desired thickness, for example about 3 cm. This product is completely uniform and has a chewable texture.

Example 3 The procedure of Example 1 was repeated except that the components described as part of the saccharide-based component in Example 1 were co-processed using a flash flow process to obtain a bifurcated matrix. Another chewable nougat product was made using the same materials and proportions as described in 1. Colorants and fragrances were then added to the bifurcated matrix and used as described. The product obtained in this case is also homogeneous, texture is chewable and has an aroma.

Example 4 A primary mixture prepared according to the method described in Example 1 was used to produce a gelatin-free confectionery product suitable for use as a calcium supplement. The primary mixture was mixed for 5 minutes in a kettle with flavors, colors, and artificial sweeteners. Next, potassium citrate was heated to −85 ° C. and dissolved in water. The hot solution is immediately added to the mixture of locust bean gum, carrageenan, and glycerin in a beaker and mixed to make a warm paste. Next, the premixed primary mixture was added to the paste and mixed for about 5 minutes. The final temperature of the resulting nougat was -50 ° C. Table 3 shows the component amounts of the chewable nougat confectionery.

[0082]

[Table 3]

This pleasant-tasting, chewable, gelatin-free nougat material was cut into approximately 5.3 g pieces, each providing 500 mg of calcium.

Example 5 According to Table 4 below, a further chewable nougat product that transports 500 mg of calcium and 200 IU of vitamin D3 in 5.3 gram pieces in a chocolate, mint and cherry flavor is described in Example 1 Manufactured according to the method described.

[0085]

[Table 4] * Dissolve vitamin D3 in a small amount of corn syrup and add with liquid ingredients. ** Fragrances included: peppermint, spearmint, vanilla, cream, chocolate, cocoa powder and cherry.

Consumer Taste Preference According to the above embodiment, a mint-flavored chewable nougat product was compared in a randomized taste test with three major commercial (store-ready) calcium supplements. Age 30
100 consumers aged 70 to 70 were selected to participate and all four products were rated according to the following scale of 1 to 9: bite feel, firmness, aroma, sweetness, chewability, Solubility, stickiness, juiciness, texture, aftertaste, and coldness (the higher the score,
Consumers judged each attribute more positively.) Each consumer was given one sip of each of the four products of the same batch size in the same order (giving a sip of crackers and water during each tasting). Consumers were not told the origin or name of the product they were evaluating, except that each was a calcium supplement. The results are shown below:

【table】

【table】

Example 6 According to Table 5 below, in a 5.3 gram piece 500 mg calcium in cherry flavor,
An additional chewable nougat product carrying 40 mg of magnesium and 200 IU of vitamin D3 was made according to the method described in Example 1.

[0088]

[Table 5] * Dissolve vitamin D3 in a small amount of corn syrup and add with liquid ingredients. ** Fragrances included: Vanilla and cherry flavors from various sources.

Example 7 According to Table 6 below, in a 5.3 gram piece 500 mg calcium in cherry flavor,
An additional chewable nougat product carrying 40 mg of magnesium and 200 IU of vitamin D3 was made according to the method described in Example 1.

[0090]

[Table 6] * Dissolve vitamin D3 in a small amount of corn syrup and add with liquid ingredients. ** Fragrances included: Vanilla and cherry flavors from various sources.

[0091] In both Examples 6 and 7, the calcium-magnesium chewable nougat was very tasty with a firm firmness and a clear cherry flavor.

Thus, while what has been described is primarily considered to be the preferred embodiment, those skilled in the art can make other and further changes and modifications, which do not depart from the true spirit of the invention. It will be understood that, and all such changes and modifications are to be construed as falling within the scope of the claims appended hereto.

──────────────────────────────────────────────────続 き Continuation of front page (81) Designated country EP (AT, BE, CH, CY, DE, DK, ES, FI, FR, GB, GR, IE, IT, LU, MC, NL, PT, SE ), AL, AM, AT, AU, AZ, BA, BB, BG, BR, BY, CA, CH, CN, CU, CZ, DE, DK, EE, ES, FI, GB, GD, GE, GH , GM, HR, HU, ID, IL, IN, IS, JP, KE, KG, KP, KR, KZ, LC, LK, LR, LS, LT, LU, LV, MD, MG, MK, MN, MW, MX, NO, NZ, PL, PT, RO, RU, SD, SE, SG, SI, SK, SL, TJ, TM, TR, TT, UA, UG, U Z, VN, YU, ZW (72) Inventor Kurana Amricuel. Rockaway Lee Place 6, New Jersey, United States of America 6 (72) Inventor King Peter Jay. United States Virginia Hendon Trossac Road 12004 F-term (reference) 4B014 GB09 GG12 GG16 GK07 GL01 GL10 GL11 GP01

Claims (28)

[Claims] 1. A method of making a calcium- and magnesium-based chewable nougat confectionery product comprising the steps of: a sugar-based component, a hydrated hydro-binding component, and at least one bioassimilation source of calcium. And at least one active ingredient comprising at least one bioanabolic source of magnesium. 2. The method of claim 1, wherein the saccharide-based component, the hydrobond component and the active component are combined by at least one method selected from the group consisting of high shear mixing, low shear mixing and flash flow processing. The described method. 3. The method according to claim 2, wherein the connection is a high shear connection or a low shear connection. 4. The method of claim 2, wherein said saccharide-based component is subjected to a flash flow process prior to shear mixing with said hydrobond component. 5. The method of claim 4, wherein at least one of said calcium and said magnesium is subjected to a preflash flow process. 6. The method of claim 5, wherein said magnesium is subjected to a preflash flow process. 7. The method of claim 6, wherein said magnesium is selected from the group consisting of magnesium oxide, magnesium carbonate, and magnesium phosphate. 8. The method of claim 1, wherein said hydrobonding component comprises one or more components selected from the group consisting of food grade gum and gelatin. 9. The method of claim 8, wherein said food grade gum is selected from the group consisting of gum arabic, carrageenan, locust bean gum, guar gum, and mixtures thereof. 10. The method of claim 1, wherein said hydrobonding component comprises a mixture of carrageenan and locust bean gum and further comprises a crosslinker. 11. The method of claim 1, wherein said saccharide-based component comprises a saccharide material selected from the group consisting of sucrose, corn syrup solids, polydextrose, and mixtures thereof. 12. The method according to claim 11, wherein said saccharide material is polydextrose. 13. The method of claim 11, wherein said saccharide material comprises sucrose and corn syrup solids. 14. The method of claim 1, wherein said saccharide-based component further comprises an oleaginous material, an emulsifier, or a mixture thereof. 15. The method of claim 1, wherein said hydrobonding component further comprises a wetting agent. 16. The method of claim 15, wherein said wetting agent comprises glycerin. 17. A saccharide-based component, a hydrated hydro-binding component, comprising at least one bioassimilation source of calcium and magnesium, comprising a fully functional hydro-binding mass in which the water does not substantially phase separate. A calcium and magnesium based chewable nougat confectionery product further comprising at least one active ingredient selected from the group consisting of at least one bioanabolic source. 18. The confectionery product according to claim 17, wherein the active ingredient comprises calcium carbonate and at least one member selected from the group consisting of magnesium lactate, magnesium oxide, magnesium carbonate, magnesium phosphate and magnesium hydroxide. . 19. The confectionery product of claim 18, wherein said magnesium is in the form of a bifurcated matrix as a result of flash flow processing. 20. The confectionery mass of claim 17, wherein said hydro-binding component comprises a proteinaceous material selected from the group consisting of gelatin, gum arabic, carrageenan, locust bean gum, guar gum, and mixtures thereof. 21. The confectionery mass according to claim 17, wherein the water activity does not exceed 60% ERH. 22. The confectionery mass of claim 17, having an activity of less than about 25 ppm. 23. The confectionery mass of claim 17, wherein said saccharide-based component comprises a saccharide material selected from the group consisting of sucrose, corn syrup solids, polydextrose, and mixtures thereof. 24. The confectionery mass of claim 24, wherein said saccharide material comprises sucrose and corn syrup solids. 25. The confectionery mass of claim 17, wherein said hydrogen bonding component comprises a humectant. 26. The confectionery mass of claim 26, wherein said humectant comprises glycerin. 27. The confectionery mass of claim 40, wherein the confectionery mass has improved taste and texture characteristics. 28. A method of manufacturing a chewable nougat confectionery product based on calcium and magnesium, comprising the steps of: a hydro-binding component is first prepared under low shear mixing conditions, wherein a sugar-based component and Combining the combined hydro-binding component and at least one active ingredient comprising at least one bioassimilation source of calcium and at least one bioassimilation source of magnesium under high shear mixing conditions.