MXPA01003153A - Hydrocolloid confectionery - Google Patents

Abstract

A hydrocolloid confectionery product comprising iota-carrageenan or a mixture of carrageenans and may be with or without the addition of other hydrocolloids containing more than 50%iota-carrageenan.

Description

CONFITURAS H IDROCOLOIDE S FIELD OF THE INVENTION The present invention relates to hydrocolloid lozenges and more especially to hydrocolloid confection products containing one or more hydrocolloids, generally referred to as gums and gelatins.

BACKGROUND OF THE INVENTION Hydrocolloid jams include sugar gels which are products comprising a gelling agent and a sugar / glucose syrup system, for example, gums and lozenges, and water gels which are products comprising a gelling agent in water , for example, table gelatin. Hydrocolloid jams now account for about half of the sugar jams sold and their popularity continues to grow. Hydrocolloids are the key ingredients of this kind of jams. Gelan and thickened although they also stabilize by means of fixing flavorings that prevent syneresis and inhibit the crystallization of sugar, give transparency, thermal and high acidic and undergo degradation causing loss in their functional properties, reduced cooking efficiency, loss of active ingredient , and possible biological incrustation that needs frequent cleaning. Attempts have been made to replace the gelatin with one or more of the above hydrocolloids in a variety of hydrocolloid jam materials although with little success in the case of edible gums. For example, USP 5,422,134 describes an edible product comprising a chelating agent composition comprising locust bean gum having an intrinsic viscosity of 1.3 to 2.3 dl / g and a polysaccharide or mixture of polysaccharides which form a gel in aqueous solution with rubber. carob Example 6 describes the preparation of a wine gum comprising such a gelling agent but it was found that when the process steps of the Example are followed, only a weak and unstable gel is obtained whose texture was not at all gelatinous. brilliance, adhesion and easy foaming for aerated gelatins. Some examples of hydrocolloids used in hydrocolloid jams are agar-agar (agarose), xanthan gum, gellan gum, gum arabic, pectin, gelatin, carrageenan, and modified and / or unmodified starches. One of the most common hydrocolloids used in hydrocolloid jams is gelatin mainly used as a gelling agent and imparts to the hydrocolloid jams a unique gelatinous texture especially desirable to consumers. However, a food-grade gelatin is obtained from bovine or porcine raw materials and the use of gelatin is desired not only because it has to do with bovine spongiform encephalopathy (ie "BSE" or "bovine" disease). mad cow "), but also for the vegetarian population, as well as for certain ethnic groups that have an interest in the nature of the meat used in certain food products and / or those who observe certain restrictions in the diet that has to do with the consumption of meat and daily products. In addition, the gelatin which is a protein, is highly sensitive to treatment BRIEF DESCRIPTION OF THE INVENTION It was found, surprisingly, that using iota-car rageenine or a carrageenan mixture containing predominantly iota-carrageenin instead of gelatin as an agent In a hydrocolloid confection product, the disadvantages of gelatin can be overcome and still provide the gelatinous texture preferred by many consumers. The io ta-carrageenin gives elastic characteristics, flexible, long-lasting and non-sticky texture-like gelatin. Accordingly, the present invention provides a hydrocolloid confection product comprising iota-carrageenin or a mixture of carrageenins containing more than 50% iota-carrageenin.

DETAILED DESCRIPTION OF THE INVENTION Hydrocolloid jam products include sugar gels and water gels, for example, hard gums, soft and frothy gums, wine gums, bows, corrugated tubes and strips, jujube jellies, fruit peels, fruit lozenges, lemon slices, pills, Turkish jams, rubber bears, gelatin for babies, table gelatins, flavor gels, etc. Carrageenin is a polysaccharide gelling agent that is usually extracted from seaweed and extraction usually yields a mixture of at least two types, ie two or more of iota, kappa, and lambda types, the amounts of each they depend on the seaweed used and the extraction conditions. Carrageenin usually also contains salt, for example, in an amount of up to about 3% by weight. In this invention, a mixture of carrageenins containing about 60% iota-carrageenin, preferably at least 70%, more preferably at least 80% and especially at least 90% iota-carrageenin is used based on the total weight of carrageenin. Iota-carrageenin gives the dominant gelatin as the behavior for the product of hydrocolloid jams. The amount of carrageenin in the hydrocolloid confection product may be from 0.1% to 5.0%, preferably from 0.25% to 4% and more preferably from 0.5% to 3% by weight based on the weight of the hydrocolloid confection product.

If desired, one or more hydrocolloids may be present together with carrageenin in the product of hydrocolloid jams, for example, agar-agar, xanthan gum, locust bean gum, gellan gum, gum arabic, pectin, gelatin, carrageenan- kappa, guar gum, or modified or unmodified starches, for example, corn or potato starch. The use of one or more hydrocolloids together with the carrageenin allows the creation of different gelation characteristics as desired and / or can be used to manipulate the texture properties. The hydrocolloid confection product of the present invention typically further comprises iota-carrageenin, water, sugar, glucose syrup, gelatin, other carrageenan and / or other hydrocolloids, color, flavor and acids. When the hydrocolloid confection product of the present invention is a sugar gel, it usually contains from 30% to 90%, preferably from 40% to 70%, of sugar syrup by weight based on the weight of the hydrocolloid confection product, by example, corn syrup, glucose syrup, invert syrup, high fructose syrup, sucrose, fructose, maltose, and / or sugar sweeteners, e.g., isomalt, maltitol, sorbitol, mannitol, lactitol, trehalose. Different types of sugar systems can be used to manipulate the final texture properties of the hydrocolloid jam product. This is used to influence the viscosity and process the parameters, for example, the deposition temperature. In addition to the carrageenan and the sugar systems optionally together with other hydrocolloids, the hydrocolloid confection product may contain the usual ingredients such as an acid acceptable to foods, eg, lactic acid, malic acid, tartaric acid, ascorbic acid, acid hydrochloric or citric acid in an amount of 0.5% to 5% and preferably 1% to 2.5% by weight based on the weight of the hydrocolloid confection product; an acidic salt acceptable for food in an amount of 0.25% to 2.5% and preferably 0.5% to 1.5% by weight based on the weight of hydrocolloid confection product; a humectant such as glycerol, flavor, color, protein, for example white egg, protein milk in the case of an aerated system, in an amount of 0.1% to 1% and preferably 0.2-0.5% by weight based on the weight of the product of hydrocolloid jams; and water. The amount of water in the finished hydrocolloid confection product can be from 10% to 25% and preferably from 12.5% to 22.5% by weight based on the weight of the hydrocolloid confection product. The sugar gel products of hydrocolloid confections of the present invention can be prepared by conventional methods. For example, the ingredients can be mixed to form a syrup, then cooked, shaped and if necessary dried. Drying is usually required to achieve the final total solids and the final texture that is influenced by the drying process. Drying is not required if the liquor is deposited in the total solids of the finished products or if it is processed by non-starch molding. With regard to the ingredients, the processing method will affect the final texture of the products. The ingredients can be mixed with stirring, for example, stirring. The syrup of sugars, carrageenin and water are preferably mixed first followed by the remaining additives, for example acid, taste, color, humectants, etc., to give a syrup having a solids content of 60% to 90% and preferably from 65% to 75% by weight based on the weight of the syrup. The syrup can be cooked by boiling in an open tray, in a jet burner, coil burner, plate heat exchanger or a burner extruder. Depending on the cooking equipment, the formulation of ingredients, the concentration in the formation of foam, the operation condition will vary. The conformation can be carried out, for example, filling the molds by emptying, deposition (starch or without starch) or injection, enlozamiento (flat or contour), in layers or by extrusion. Iota-carrageenin or carrageenan mixture containing more than 50% iota-carrageenin is established rapidly or instantaneously and allows rapid formation during the deposition stage. The settling time depends on the parameters such as temperature, concentration, pH, ionic resistance, etc. The establishment temperature is preferably at least 95 ° C. The shaped product can be dried, for example, by heating in a stove which is a process of dehydration at a specific temperature, humidity and time parameters which can be easily selected by those skilled in the art. Depending on whether or not the known syrup is subjected to a heating process in a stove, different gummyness and / or elasticity can be obtained. The product can also be subjected to one or more other finishing treatments as desired depending on the product and the requirements, for example, washing, disking, steam injection, sanding, crystallization, and thickening and clarification, thickening with other products of sugar jam. The final solids content can be 75% to 90% preferably 77.5% to 87.5% by weight based on the weight of hydrocolloid jams. By using different mixtures of ingredients, different processing methods or different shaping methods, hydrocolloid jam products with completely novel textures can be produced. The water gel products of hydrocolloid confections of the present invention can be prepared by mixing to form a syrup, boiling and, if necessary drying.

EXAMPLES The following Examples will further illustrate the present invention. The following examples are used for a Gummi product: Glucose syrup 60% Water 20% Sucrose 14% Carrageenan 2.0% (predominantly iota-carrageenin Citric acid 1.7% Trisodium citrate 0.9% Flavor 0.2% Preheat the glucose syrup and water (with added tri-sodium citrate), at 60 ° C, then add the carrageenin (Genugel carrageenin type X-8300) to the solution while stirring with a high speed mixer to ensure complete dispersion, and then heat to boiling. sugar to the pasta and boil to achieve the total solids required.The total liquor solids can be in the range of 60-90% depending on the subsequent formation and molding methods.The Gummi product has an elastic, flexible property, Non-sticky, long lasting and cohesive when eating.The texture is similar to a Gummi product prepared using gelatin.

Example 2 A procedure similar to that described in Example 1 is followed but with the addition of 1% modified corn starch. The texture is similar to a hard rubber feature.

Comparative Example A procedure similar to that described in Example 1 is followed although using a kappa-type carrageenin predominantly in place of the carrageenan used. The product does not have the elastic texture and flexibility texture although it has a shorter or less fibrous structure instead.

Claims (10)

1. CLAIMS 1. Product of hydrocolloid jams comprising iota-carrageenin or a mixture of carriageines containing more than 50% iota-carrageenin.
2. 2. Hydrocolloid confection product according to claim 1, wherein the amount of iota-carrageenin in the product is from 0.1% to 5.0% by weight per weight based on the weight of the product.
3. 3. Hydrocolloid confection product according to claim 1, wherein one or more other hydrocolloids are present together with the iota-carrageenin in the edible gum.
4. 4. Hydrocolloid confection product according to claim 3, wherein the other hydrocolloid is agar-agar, xanthan gum, locust bean gum, gellan gum, gum arabic, pectin, gelatin, carrageenin-kappa, guar gum, or a starch or protein that includes milk and cereal.
5. 5. Product of hydrocolloid jams according to claim 1, which contains 30% to 90% sugar syrup by weight based on the weight of the edible gum.
6. 6. Hydrocolloid confection product according to claim 1, wherein the amount of water in the finished hydrocolloid confection product is from 10% to 25% by weight based on the weight of the hydrocolloid confection product.
7. Process for the preparation of a hydrocolloid confection product as claimed in claim 1, which comprises mixing the ingredients to form a syrup, cooking the syrup, shaping the cooked ingredients, and, if necessary drying.
8. Process according to claim 7, wherein the ingredients are mixed with stirring to give a syrup having a solids content of 60% to 90% by weight based on the weight of the syrup and cooking the syrup to a content of solid from 75% to 90% by weight based on the weight of the cooked ingredients.
9. 9. Process according to the claim 7, wherein the syrup is cooked by boiling in open pan, in a jet burner, coil burner, plate heat exchanger or a burner extruder.
10. 10. Process according to claim 7, wherein the shaping is carried out by filling the molds by emptying, starch deposition or without starch, injection, flat or contour enlozamiento, in layers or by extrusion.