JPS6349979B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to an improved starch-based jelly gum confectionery and a method for making the same. Commonly known candies such as gum drops, gum slices, fruit gum (imitation fruit pieces), and jelly beans are characteristically elastic, relatively hard, and have a short texture. Although many compositions are used in the manufacture of such confectioneries, most usually consist of aqueous dispersions of various sweeteners and gelling starch ingredients. This aqueous dispersion is generally poured hot into a mold and solidified to form a shape. Preferably, the aqueous dispersion has a weak hot viscosity that produces a fixed gel structure upon cooling. The hot flow viscosity of the dispersion must be low to allow easy handling during addition. If the dispersion is too thick, a non-uniform amount of gum will be loaded, resulting in a failed candy. Undesired dross is also produced. This is because the concentrated dispersion does not produce a clean cut after being added to one mold and before being added to the next mold. The sticky threads associated with the gum pieces cause a loss in the yield of the finished product. Fluid cornstarch is advantageously used in jelly gum confections because of its relatively weak hot paste viscosity. Therefore, relatively large amounts of flowable cornstarch can be used to obtain a paste of comparable hot flow viscosity as compared to unmodified starch. When the hot paste is cooled, the gel strength of the fluid starch paste is shown to be significantly greater than that of the unmodified starch paste. Starch Chemistry and Industry, 2nd edition, RW Kerr, Academic Press. See Papers on Jelly Gum Confections and Their Properties, Inc., New York (1950), pp. 559-562. Other specifics of jelly gum production are described in the following patents: U.S. Pat. No. 3,218,177 (J. Robinson et al., issued November 16, 1965).
describes jelly gum sweets. This uses starch or a starch mixture having a proportion of amylose and amylopectin in the range from 75:25 to 40:60 at about 5-10% by weight of dry substance. U.S. Pat. No. 3,446,628 (T. Schoch et al., issued May 27, 1969) describes a starch-based jelly gum confectionery. This confectionery uses a weakly boiling cereal starch with an amylose content of less than 35% and a fat content of less than 0.3% as a coagulant. U.S. Pat. No. 4,225,627 (issued September 30, 1980 by C. Moore) discloses jelly gums and a variety of different textured candies, such as hondont cream and carbonated confectionery. U.S. Pat. Nos. 3,687,690 and 4,120,987 (C. Moore, Aug. 29, 1972), all containing high amylose starch as a coagulant.
(published October 17, 1978). In this, the properties of the latter confectionery are contrasted with those of jelly gum confectionery. ]. According to the patent No. 4,225,627, a liquid confectionery is placed in a mold, allowed to harden, and then removed from the mold by steam pressure. High amylose starches proposed to be useful contain at least 35% amylose and are preferably hydrolyzed. The example discloses a starch jelly dispersion containing a mixture of acid-hydrolyzed 55% amylose corn starch and unhydrolyzed 55% amylose corn starch or hydrolyzed weak boiling corn starch. Although advances have been made in the jelly gum manufacturing industry, there is still a need to provide confections that have the desired low hot viscosity, satisfactory gel strength, and exhibit improved setting times. The ability to set the jelly gum within a short time (i.e. 2-6), as opposed to the normal setting time of 24-48 hours, significantly improves manufacturing rates and reduces manufacturing costs. Therefore, when used in jelly gum confectionery,
Starches are required that yield confections with the desired low hot viscosity, satisfactory gel strength and short setting times. The present invention provides a jelly gum with low hot viscosity, satisfactory gel strength and improved setting time as gelling agent for rapid setting with 8.8% solid calcium chloride viscosity 16-200 seconds and amylose content 65-80%.
by using an acid- or oxygen-modified high amylose starch having a The starch is selected from the group consisting of unmodified starches, acid- or enzyme-modified high amylose starches and mixtures thereof, preferably 70% by weight, having an amylose content of at least 25%. Use in the form of a mixture with less than % starch. The starch mixture contains, on a dry matter basis, 70-95% sweetener, 5-15% starch and flavors, colors, fats, oils, surfactants,
having 0-20% confectionery ingredients selected from the group consisting of humectants, vitamins, preservatives and mixtures thereof;
After solidification at 74-84% solids in the aqueous dispersion for 20 seconds yields a jelly gum confectionery with a Bostwick viscosity of at least 14 cm and high gel strength. Preferably, the modified high amylose starch according to the invention contains 67-72% amylose;
Preferably, they are produced by the conventional oxidation techniques described below. Suitable starch bases used in the production of the modified high amylose starch used in accordance with the present invention are derived from any high amylose plant species having an amylose concentration of 65-80%. This is for example high amylose corn and link rupees. It is advantageous to use high amylose starches derived from high amylose corn hybrids. Suitable modification of the starches useful in accordance with the present invention is accomplished by standard acid or enzymatic modification techniques. Oxidative processing is advantageous because of the ease of handling and recovery afforded by granular starch, as opposed to the starch in dispersed form required by enzymatic processing. When producing modified starches by acid treatment, the granular starch base is hydrolyzed to the required calcium chloride viscosity in the presence of an acid, such as sulfuric or hydrochloric acid, at a temperature below the gelatinization point of the starch.
This starch is slurried in water and then acid (usually in concentrated form) is added. Generally the reaction is 8-
This is carried out over a period of 16 hours, after which the acid is neutralized with an alkali (e.g. to a pH of 5.5) and the starch is recovered by filtration. When producing modified starch by enzymatic treatment, the granular starch base is slurried in water;
Adjust the pH to about 5.6-5.7 with alkali or acid. α
- Add a small amount of amylose enzyme (for example about 0.02% per starch) to the slurry, which is then heated above the gelatinization point of the starch. When the desired conversion is reached, the pH is adjusted with acid (e.g. to about 2.0) to inactivate the enzymes and the dispersion is allowed to remain in this state for at least 10 minutes.
Keep at PH. Then readjust the pH. The obtained chemical starch dispersion is constantly jet-cooked.
This ensures complete solubilization of starch and inactivation of residual enzymes. It is recognized that the degree of processing, expressed as calcium chloride viscosity, is influenced by the amount of acid or enzyme used, as well as by time and temperature. The chemical processing conditions are adjusted to produce the preferred viscosity described below. Acid- or enzyme-modified high amylose starch in an amount of at least 25% by weight mixed with other suitable modified or unmodified starches having an amylose content of at least 25% is used in jelly gum preparations. is advantageous. This mixture contains less than 70%, most preferably 10-60%, modified or unmodified starch in order to still yield a confectionery composition with the desired low hot flow viscosity in addition to the high gel strength obtained. is preferable. Modified starches are called weak boiling confectionery starches, which include acid-hydrolyzed or oxidized corn, sorghum and wheat starches with an amylose content of 25-35% amylose, which are incorporated into mixtures. It is advantageous to use Most preferably, it is a mixture with acid-hydrolyzed cornstarch. The sweetener component of gum preparations includes a wide range of sweeteners traditionally used in jelly gum manufacture. Typical sweetening compositions include sucrose,
It is a combination of dextrose, fructose, maltodextrin, corn syrup and converted syrup. Other nutritionally lower and higher sugars and non-nutritive sweeteners (eg, aspartame, saccharin, etc.) may also be used. Advantageously, jelly gum confections according to the invention also contain various other optional confectionery ingredients. These are, for example, natural flavors (preferably fruit), synthetic flavors, colourants, fats, oils, surfactants, humectants and preservatives. Natural fruit flavors useful in the compositions of the present invention include fruit puree and fruit puree concentrate having high water content. It is also advantageous to use dehydrated fruit solids for the production of gum confectionery. The dehydrated solids consist mostly of fruit. Preferably, dried fruit solids prepared according to the process described in US Pat. No. 3,940,505 (Nappen et al., published February 24, 1976) are used.
There, the fruit is drum dried in the presence of a suitable amount of granulated or pregelatinized starch. Gum preparations with a gel strength of greater than 470 g after solidification are preferred. However, it must be recognized by those skilled in the art that in addition to the amount of starch used in this preparation, the amount and composition of any confectionery ingredients used will have an effect on the final gel strength. Jelly gum confections according to the invention generally have, on a dry matter basis, 5-15% of a modified high amylose starch mixture, about 70-95% sweetener solids and about 0-20% of one or more of the above confectionery ingredients. The manufacture of jelly gum confectionery can be accomplished in one of many conventional ways. A two-step manufacturing process is generally used. In the first step, part or all of the starch and sweetener components are homogeneously dissolved in a suitable amount of water. When acid-modified high amylose starch is used, its dissolution can be accomplished by retorting or blast heat treating the granular starch in the presence of most or all of the sweetener ingredients. The slurry is heat treated for a time sufficient to gelatinize the starch. The total amount of water required for dissolution generally ranges from about 10-30% of the total gum formulation. In the second stage of manufacture, the remaining sweetener used and any additional confectionery ingredients are added to the dispersed gum slurry. Prior to addition, the gum confectionery is preferably concentrated to a concentration in the range of 74-84% solids, if desired. The invention will be further illustrated by the following examples. Unless otherwise specified in the examples, all parts and percentages are by weight and all temperatures are in degrees Celsius. The amylose contents of the exemplified starches are approximate percentages only. This is because the value is only reliable within ±4%. The following test treatments are used to demonstrate the characteristics of useful modified starches according to the present invention and jelly gum confections made therewith. A Calcium Chloride Viscosity I 8.8% Solids Test Calcium chloride viscosity of modified high amylose starch was measured using a Thomas Stoma rotating shear-type viscometer (Arthur H. Thomas Company, Philadelphia, PA).
Measure using. This meter is standardized using a standard oil with a viscosity of 24.73 cps. at 30°C. This oil is 23.12±0.05 for 100 revolutions
Requires seconds. As the modification of starch increases, the viscosity of starch decreases. Accurate and reproducible measurements of calcium chloride viscosity are obtained by determining the elapsed time of 100 revolutions at a special solids level. A typical process is as follows: a total of 8.8 g of modified starch (anhydrous basis) is slurried in 100 g of a buffered 20% calcium chloride solution in a stainless steel cup with a lid, and this slurry is dissolved in boiling water for 30 min. Heat for a minute, stirring occasionally. The starch solution is then brought to final weight (108.8 g) using hot distilled water. 3 times for the time required for 100 rotations of the solution obtained at 81°-83°C.
Measure in rapid succession and record the average of the three measurements. A calcium chloride solution is prepared as follows: A total of 264.8 g of calcium chloride dihydrate as used as a reagent is poured into a tarred solution.
Dissolve in 650 ml of distilled water in a glass beaker.
72 g of anhydrous sodium acetate are then dissolved in this solution. Cool the solution and measure the PH.
If necessary, adjust the solution to PH5.6 ⁺ −0.1 with hydrochloric acid. Finally weigh the solution with distilled water (1007.2
g) and eggplant. 7.2% solids test 7.2 g of starch sample (anhydrous basis) is heat treated in calcium chloride solution and the final weight of the starch solution to be evaluated is 107.2 g.
Otherwise, use the calcium chloride viscosity test described in Section I. The correlation of 8.8% solids and 7.2% solids viscosity readings for a series of six acid-hydrolyzed high amylose starch samples is as follows: CaCl ₂ Viscosity Measurement (sec) 8.8% Solids 7.2% Solids 95.6 40.6 71.6 39.0 58.7 29.3 40.5 24.5 31.5 19.9 30.2 20.4 B Hot Flow Viscosity I Bostwyck Viscosity The hot flow viscosity of the jelly gum confectionery is measured using a Bostwyck Consistometer (CSC Scientific, Inc., Fairfax, VA). Temperature 190−200〓
100ml of confectionery at a temperature of (87-93℃) for 20 seconds.
The distance traveled is measured by discharging into a kneading bowl separated by 0.5 cm. The more dilute (i.e., lower) the concentration of the confection, the more
move farther and farther in a given amount of time. 74−84
A satisfactory jelly gum confectionery at % solids must have a hot flow viscosity of at least 14 cm. Food Cup Viscosity Use a standardized food cup with a #4 hole. Food cup viscosity is the time (in seconds) required for 50 ml of a confectionery sample to flow through a hole at 190-200°C (87-93°C). The more dilute (ie, lower) the viscosity of the confection, the faster the flow will be. For comparison, a 50 ml food cup of approximately 100 seconds corresponds to a Vostvik viscosity of approximately 19 cm. To ensure that the confectionery does not gel in the cup during rotation, the cup is preheated to a temperature of approximately 70° C. before rotation. C Gel strength Stevens' gel strength of jelly gum confectionery
Using LFRA texture analyzer, speed 0.5
Measurements are made using cylindrical probe #1 (6 mm diameter, 34 mm length) flowing at mm/sec. The force (in g) required for the confectionery to penetrate a distance of 4 mm using the #1 probe is measured three times and the average of the three measurements is recorded. Example 1 This example illustrates the production of several acid-modified high amylose starches used in the jelly gum confectionery preparations exemplified herein. Oxidized modified high amylose starch is produced by acid hydrolysis of high amylose corn starch having an amylose content of 67% amylose. Add 1000 parts of high amylose starch to distilled water.
Suspend in 1500 parts and heat to 52°C. slurry
While maintaining the temperature at 52°C, add a total of 2.5-60 parts of 37% concentrated hydrochloric acid and continue the reaction for 16 hours. Each slurry was neutralized with sodium carbonate to a pH of approximately 4.5, then 3.
% aqueous sodium hydroxide to pH 5.5. Keep the starch slurry warm. The starch cake is then resuspended during the distillation and its pH readjusted to 5.5 if necessary. Each slurry was then refiltered, washed with triple distilled water, and air dried. 8.8% solid calcium chloride viscosity of starch is
Ranging from 12.1 to 479 seconds. Example 2 A This example evaluates the acid-modified high amylose starch prepared in the previous example in a conventional jelly gum confectionery preparation. Furthermore, gum preparations containing acid-modified high amylose starches according to the invention are compared with gum preparations using modified and unmodified starches of similar or lower amylose content. The jelly gum preparation used contains the following ingredients:

[Table] The confectionery is manufactured according to the following procedure: While heating and stirring, corn syrup (SWEETOSE 3300 obtained from AE Stareimanufaccharing) and sugar are mixed before alternating addition of starch and water. slurry
Heat to 190〓 (87.7℃). At this temperature, the percentage of soluble solids is determined with a hand-held refractometer. All slurries contain 81-82.5% soluble solids. Then add each slurry to 330-340
〓 Injection heat treatment at (165-171℃). A portion of each confectionery mass is evaluated immediately at the exit from the jet heat treater according to the process described above and the hot flow viscosity is determined. Place the remainder of each confectionery mass into a 100ml glass jar. The gel strength of the added gum preparation is measured between 5 and 22 hours. The results are shown in Table IA. The results show: Whole confectionery solids
11.5%, amylose content 68% and 185~
The acid-modified high amylose starch (Samples A- and A-) with a calcium chloride viscosity of 72.3 seconds yields a lower hot flow viscosity and higher gel strength compared to the unmodified base. Gum preparations using poorly modified starch (Comparative Sample I) which also exhibit a satisfactory high gel strength are shown to have very high hot flow viscosities. Furthermore, from the results, sample A was found to be 11.5% of the total confectionery solids.
- and A-V (calcium chloride viscosity 31.5 respectively)
It can be seen that although the high amylose starch with 18.7 sec) produces a low hot viscosity, the resulting gel strength of the gum is less than that produced by its unmodified base. However, this starch is useful when the starch is used in the form of a mixture, as evidenced by the evaluation described in Example 4. In this example, comparative starch A- is shown to show that acid-modified starches with relatively high amylose contents used in the jelly gum industry are inferior to the starches according to the invention. It can be seen that control gum formulations using unmodified starches with amylose contents of 67 and 59% (stored at 75.5 and 77.5% solids, respectively) exhibit similar gel strengths. When these starches are oxidized to nearly identical calcium chloride viscosities (29.3-31.5 seconds) and used in cam formulations, the gum formulations show distinct differences. Gum formulations using prior art comparative starch A- have lower gel strength when added at the same solids level compared to formulations using sample A-.

Table B This example demonstrates the use of a series of acid-modified high amylose starches (produced according to the process of Example 1) in a jelly gum formulation at a lower solids level (9%) than that used in A. Evaluate with. The gum preparation has the following ingredients:

Table: Confectionery was prepared as in A and the results are shown in Tables I-B. The results show a certain trend at the 9% starch solids level evaluated. The high amylose starch sample hydrolyzed with giblets produces a jelly gum confectionery with lower gel strength when used alone. All gel strengths are less than those of confectionery using non-modified starch bases.

EXAMPLE 3 In this example the use of acid-modified high amylose according to the invention as the sole starch component in jelly gum preparations and in mixtures with conventional free-flowing confectionery starches is shown. The jelly gum preparation used contains the following ingredients:

Table: Three jelly gum confections are prepared according to the process described in Example 2. The starch components for confectionery production are as follows: A-100% starch samples A-V (68% amylose,
18.7 seconds, CaCl ² viscosity) B - 40% starch samples A-V and 60% fluid cornstarch C - 30% starch samples A-V and 70% fluid cornstarch The fluid cornstarch used is FLOJEL
G (a similar oxidized corn starch with an amylose content of 28% and a water fluidity of about 65 obtained from National Starch and Chemical Company). The evaluation of the gum preparations is shown in the table.

[Table] The results show that the higher concentration in the gum preparation (Example 2)
Low viscosity starch A-V (14.1% as opposed to 11.5%)
It is shown that alone produces a jelly gum with low hot viscosity and high gel strength. It has been found that mixtures of this modified high amylose starch with relatively low amylose content starches of less than 70% are also useful in producing gum preparations with low hot viscosities and satisfactorily high gel strengths. show. Example 4 This example further shows the starch useful according to the invention and its use in jelly gum preparations in the form of a mixture with conventional free-flowing confectionery starches. A jelly gum preparation is prepared as in Example 2 using the preparation of Example 3. The amount of water used during the production of gum slurry is 11.2-14 in the preparation
within the scope of the department. Starch ingredients should be evaluated: 40% chemically or non-chemically modified high amylose starch and FLOJEL
Consisting of a mixture with G60%. The results are shown in the table. The results show that the amylose content is approximately 68% and 18.7−
Gum preparations using starch mixtures with modified high amylose starches Samples A--V having 8.8% solids calcium chloride viscosities in the range of 184.8 s showed a satisfactory low hot viscosity and its non-modified high amylose It can be seen that the gel strength is higher than that produced by mixtures containing the base. The high gel strength of the mixture is not expected considering the trend illustrated in Example 2, B. There, a modified high amylose starch produces lower gel strength than its unmodified starch in similar preparations when used as the only starch component. Amylose content 68% and less than 16 seconds 8.8
Comparative sample A- with % solids calcium chloride viscosity
and A-X are also not useful in mixtures. Gums made with these exhibit less gel strength than the control. This control is the opposite of the properties produced by mixtures containing only slightly modified starch samples A-V. Comparative samples A-, A- and A- in the mixture
(lower amylose content oxidized modified starch) The gel strength of the sample using a similarly modified higher amylose starch sample A-
and the gel strength of a gum containing the same amount of A-V.

Table: Example 5 This example further shows starch mixtures according to the invention useful in jelly gum preparations. The jelly gum preparation used consists of the following ingredients:

Table: A jelly gum confectionery is manufactured according to the procedure described in Example 2. Starch mixture should be evaluated: modified high amylose starch 40% and FLOJELG60
Consisting of %. The results are shown in the table. The results also show that the use of modified high amylose starches in mixtures with confectionery flowable starches has the desired low hot viscosity without having a detrimental effect on the final gel strength of the jelly gum confectionery. It is found that a gum preparation is produced. Similar results were obtained by using dehydrated fruit solids, which are commonly used in gum preparations, in place of fruit piure or fruit piure concentrate as a variation in the compositions produced in the above examples. can get. In summary, the present invention produces jelly gum preparations that exhibit a satisfactory low hot viscosity and high gel strength as well as improved setting times. This is 65−85
% amylose, this starch has been converted to a special calcium chloride viscosity. Jelly gum preparations using the above-mentioned starches in a starch mixture have the desired It exhibits low hot flow viscosity and high gel strength.

【table】

Claims (1)

[Claims] 1. The starch mixture has (a) an amylose content of 65-85;
Acid- or enzyme-modified high amylose starch with calcium chloride viscosity 16-200 sec22
-99% and (b) modified starches other than unmodified starches, acid- or enzyme-modified high amylose starches, and mixtures thereof;
70-95% sweetener per dry matter basis, characterized in that it consists of 1-75% starch with an amylose content of at least 25%, said starch mixture as well as flavors, colourants, fats, oils, surfactants, about 0-20 confectionery ingredients selected from the group consisting of humectants, vitamins, preservatives and mixtures thereof;
A jelly gum confectionery containing 74-84% solids in an aqueous dispersion after solidification, having a hot flow viscosity of at least 14 cm and high gel strength for 20 seconds. 2. A jelly gum confectionery according to claim 1, wherein the mixture comprises less than 70% of (b). 3. The jelly gum confectionery according to claim 1, wherein the high amylose starch (a) of the mixture is an acid-modified starch. 4 Consisting of 85-95% sweetener and 5-15% starch mixture on a dry substance basis, further comprising at least
The jelly gum confectionery according to claim 3, having a gel strength of 470 g. 5. The jelly gum confectionery according to claim 1, wherein the starch (b) of the mixture is a modified starch. 6. The jelly gum confectionery according to claim 5, wherein the modified starch (b) of the mixture has an amylose content of 25-35% and is selected from the group consisting of corn, sorghum and wheat. 7. A jelly gum confectionery according to claim 6, comprising a starch mixture: (a) about 40-90% acid-modified high amylose starch and (b) about 10-60% modified starch. 8. A jelly gum confectionery as claimed in claim 1, wherein the confectionery ingredient is a flavor present in an amount of 1-20% of the confectionery composition per dry matter basis and comprises fruit used in dehydrated form.