MXPA98002616A - Dry mix for pos gelatin - Google Patents

Abstract

The present invention provides improved dry mixes for the preparation with cold water of dessert gelatin and methods for preparing such improved dry mixes. Dry mixes are suitable for packaging and sale in small packages, for example, 85 and 170g when a nutritive carbohydrate sweetener is used. The present dry mixes essentially comprise: about 1% to 4% of potassium or sodium alginate, sufficient quantities of a calcium ingredient to provide a calcium concentration in the dry mixture of about 1200 to 5000 parts per million; 35% to 95% of a nutritive carbohydrate sweetening agent, 1% to 5% of an edible organic acid ingredient, a scavenger, a flavoring, wherein at least one of the calcium or acid ingredient is encapsulated or agglomerated to control its rate of dissolution

Description

DRY MIX FOR DESSERT GELATIN BACKGROUND OF THE INVENTION Technical Field The present invention relates to food products. More particularly, the present invention relates to dry mixes for the preparation in the home of gelatin desserts by the consumer, using unheated water.

Description of Related Art Gelatin-type desserts that use animal gelatin-forming proteins, especially from pigs and cows, are traditional foods. Generally, animal bones were boiled for a long time to extract ge-atina-forming proteins, stretched over cheesecloth to clear them and cooled to room temperature or refrigerated at temperatures to form a gelatin. Frequently, centers of nuts, vegetables or dried fruits were added to the hot liquid before forming gelatin.

More than a century ago, commercial processes were developed to extract and purify the protein that forms gelatin and provide a form of protein powder or "gelatin." The consumer dissolved the gelatine in boiling water, flavored the gelatine with, for example, fruit juices and frequently sweetened it with sugar. The hot, flavored, enclosed gel containing the solution was then cooled to freezing point (= 5 ° C) to form the gelatin dessert, one advantage of the commercially prepared gelatin was that the gelatins : The resulting results were clear to diffe- rents, the opaque or turbid foods prepared by traditional methods.

Dry mixes comprising dry gelatin, sugar and flavors soon became popular. While they are convenient and still popular, to prepare pc-s, three gelatin type is still required to dissolve the dry mix in hot water, preferably boiling. Cooling the solution to temperatures to form gelatin continues to take a long time.

In more recent years, other improvements have been made to make the dry mixes more easily dispersible in hot water. Also, numerous other gums and gelatin forming agents have been developed or identified for use in food products. However, these other gelatin-forming materials generally also require dispersion or dissolution in hot water.

While they are useful and convenient, consumers demand even greater convenience and speed in products such as dry mixes for food preparation at home or by the consumer.

Therefore, it would be desirable to use cold water with dry mixes to prepare gelatin type desserts. The use of cold water not only eliminates it the time, it takes the preparation of hot water but it fundamentally shortens the cooling period necessary, so that the gelatin settles and is firm.

Still another problem lies in the highly variable mineral content, especially the calcium content, of the water used by consumers. Even modest changes in the available calcium in water affect the final properties of gelatin.

Surprisingly, however, these problems have been solved and now improved dry mixes can be provided which can be mixed with cold water to prepare fast gelatin-type desserts and more conveniently. SYNTHESIS OF THE INVENTION The present invention provides dry mixtures that can be with water at room temperature to provide gelatin-type desserts that rapidly gelatinize. Dry mixes are suitable for packaging and selling in small packages, for example, from 85 to 170 g when a nutritious carbohydrate sweetener is used. The present dry mixes essentially comprise: A. about 1% to 4% potassium or sodium alginate B. sufficient quantities of calcium ingredient pair to provide a calcium concentration in the dry mix of about 1200 to 5000 parts per million C. about 35% to 95% of a nutritious carbohydrate sweetening agent D. 1% to 5% of an edible organic acid ingredient E. a F. scrubber. a flavoring and colorant wherein at least one of the calcium ingredient or the Acid is encapsulated or agglomerated to control its rate of dissolution.

DETAILED DESCRIPTION OF THE INVENTION The present invention provides dry mixtures for the preparation in cold water of dessert gelatins and methods for preparing such improved dry mixtures. Each of the ingredients of the dry mix just like them. Steps of the preparation methods as well as the use of the present invention are described in detail below.

Throughout the specification and claims, the percentages are by weight and temperatures in degrees Fahrenheit unless otherwise indicated.

The present dry mixes essentially comprise a gelatinising agent which is soluble in cold water and forms a clear gelatin. "Cold water" means water that is at room temperature (10-30 ° C). Good results are obtained when the gelatinizing agent is supplied by sodium alginate and / or potassium.

The present dry mixtures comprise from 1% to 4% gelatinizing agent of potassium or sodium alginate. The concentration of the particular ingredient of the preferred gelling agent depends largely on whether! the nutritive carbohydrate or a high potency sweetening agent is used. The particle size of the alginate is one of the most critical factors in obtaining a uniform gelatin in cold water processing. In the present invention, the alginate is in powder form and has a particle size of less than 75 icrones (100% through a US Standard Size mesh No. 200) and preferably less than 63 icroae ^ 100% through a US Standard size sieve No.230) and to obtain the best results of 10 to 50 microns, can provide a gelatin of uniform texture. The small particle size of the alginate ensures that the alginate is fully soluble and fully hydrated before enough of the acid is released to lower the pH to less than 5.5 and that gelatinization occurs.

However, in addition to the ultimate particle size of the gelling agent, the correct dispersion of the alginate powder is also important so that alginate lumps do not form in the final product. The dispersion can be greatly improved by using one of three techniques or a combination of them.

In a first technique, powdered alginate can be agglomerated with itself using known equipment with a somewhat aqueous fluid such as water. The size of the agglomerated alginate is then reduced until 100% passes through a US Standard Size No.20 mesh screen (> 850 microns), preferably less than 500 microns.

In a second technique, the alginate powder may be agglomerated with sugar and / or a water-soluble dilator, eg. maltodextrin, polydextrose and is sized as above to have less than 850 microns, preferably less than 500 microns.

In a third preferred technique, the alginate may adhere to the sweetener granules, or at least a portion thereof, with a small percentage of a surfactant such as glycerin, polyhydric alcohols, emulsifiers and mixtures thereof. The weight ratio between the alginate and the surfactant can vary from 3 to 25: 1 (eg, 25 parts of alginate for each part of glycerin). The surfactant ingredient can be applied locally to the granules or mixed with them. This is very effective and less expensive than the other two techniques. An additional bet of this third technique is that the glycerin also acts as a processing aid in the -.- which also greatly reduces the dust generated during the mixing of the ingredients during the commercial manufacture of the dry mixes. The reduction of dust not only improves the working environment but also reduces the potential for explosion of that dust.

The dry blend also essentially comprises a soluble calcium ingredient. The calcium ingredient provides a calcium ion that interacts with alginate I to strengthen the gelatin.

The dry mix essentially contains sufficient amounts of the calcium ingredient to provide a calcium content of about 1200 to 5000 PPM (parts per million) per 100g of dry mix. The skilled person will appreciate that materials from different sources of calcium have different levels of calcium that generally vary from about 8% to as much as 40% calcium. However, generally good results are obtained when the source of caliper material is present in the dry mixture from 0.5% to 2%, 1200 to 5000 ppm, preferably from 1400 to 2500 ppm and to obtain the best results of 1500 to 1700 ppm. The particular percentage of the calcium ingredients in the dry mix depends on the calcium source. However, good results are obtained, generally when, the calcium ingredient varies from 0.5% to 2.5%.

Good results are obtained when the calcium ingredient is selected from the group consisting of dicalcium phosphate, calcium sulfate, calcium lactate, calcium ascorbate, anhydrous calcium gluconate and mixtures thereof. The preferred one for use herein as the calcium ingredient is a material selected from the group consisting of calcium sulfate, calcium gluconate, calcium phosphate, calcium lactate and mixtures thereof. Calcium gluconate is the calcium material to choose here.

Preferably, the calcium ingredient is in powder form with a particle size of less than 150 microns to contribute to the rate of solubility. However, in another embodiment, the calcium ingredient is treated to slow the rate of dissolution to provide a slowly soluble calcium ingredient in a manner; to control the properties of the dessert, gelatin. Said treatment may involve agglomeration or encapsulation. In a variation of the encapsulation, the calcium ingredient may form a matrix or be encapsulated in a carbohydrate as all or a portion of the nutritive carbohydrate sweetener herein. A sugar syrup can be used as an agglomeration or encapsulation aid. In those embodiments, the acidulum does not need to be treated to slow down its rate of dissolution as described below.

In the preferred embodiment, the present dry mixes essentially contain a sweetener, preferably - at least a portion of which is supplied by a nutritive carbohydrate sweetener ingredient.

In one embodiment, the dry mixes may comprise about 35% to 95% of the nutritive carbohydrate sweetener ingredient (s), preferably from 55 to 90%, and for best results a % to 80%.

The nutritive carbohydrate sweetener can be supplied, for example, by sucrose, fructose, dextrose, galactose and mixtures thereof. For its use here, pure sources are preferred, eg. white sucrose although less pure materials can be used, eg. brown sugar or sugar cane.

Also useful herein are a variety of corn syrup solids such as 42 D.E. (Dextrose equivalent) or high fructose corn syrup solids. For dry mixtures flavored with fruits, the sweetener may include dried fruit juice powders. The preferred one for use herein is a mixture of sucrose and fructose in a ratio of 1.5: 1 to 1.7: 1.

The nutritive carbohydrate sweetener should be fine. Good results are obtained when the nutritive carbohydrate sweetener has a particle size of less than 850 microns.

The present dry mixtures also essentially comprise sufficient amounts of an edible organic acid or acidulous to provide the gelatin with a pH of from 3.5 to 5.5, preferably from 4 to 5, and to obtain the best results from 4.2 to 4, 8 At a pH of less than 5.5 or less, the alginate forms a gelatin in the presence of the calcium provided by the calcium ingredient.

Good results are obtained when the acidulous is present in the dry mixture at 1% up to 5%, preferably at 1.25% up to 3% and to obtain the best results at 1.5% up to 2.5%.

Useful acids are, for example, adipic acid, malic acid, citric acid, fumaric acid and their mixtures. The preferred one for use herein as an acidic is a mixture of adipic and citric acids.

In the preferred embodiment, the acidic is encapsulated in and with a dilator agent such as malto dextrin. The encapsulation slows down and controls the rate of dissolution of the acid. By retarding the rate of dissolution of the acidic, time is provided to ensure that the alginate disperses well and is dissolved completely before the interaction of the alginate with the calcium ion at a particular pH. Moreover, by slowing sufficiently the dissolution rate of the acidic, more highly soluble calcium ingredients can be employed without special treatment of the calcium ingredient to control the rate of dissolution of the calcium ingredient.

By controlling the speed of dissolution of the acid, finished gelatins are obtained that do not have lumps. Another advantage of controlling the rate of dissolution of the acidulant is that more uniform dessert gels can be obtained with greater clarity. And in addition, these uniform clear gelatines can be obtained in less time and without the need for antioxidants or other gelatine brighteners.

Good results are obtained when the acidole is encapsulated in a weight ratio between the acid and dilator agent ranging from 1: 1 to 1: 5, preferably from 1: 2 to 1: 4, and to obtain the best results, from 1 :3. The encapsulation can conveniently be achieved in the manner known by dry drying the dry acidole with an aqueous solution of the dilating agent to form encapsulated acidulum having a particle size of less than 600 microns.

Surprisingly, by the simple technique of encapsulating the acidic and adding sufficient amounts of the pH regulator or debugger as described below, many of the problems of variations in calcium and magnesium levels in the water that prevented soluble dry mixtures can be overcome. Cold water effective for gelatin desserts in the past.

The present dry mixes also essentially comprise effective amounts of a pH regulator or scavenger to bind the calcium and magnesium native to the water added to the dry mix.The total hardness (dissolved calcium and magnesium) of the water that consumers may use may vary 0-500 p.m. or more.If a scavenger is not added to the dry mix, when the hardness of the water increases, the strength of the finished dessert jelly will also increase, and may eventually increase to become undesirably firm or brittle. , pH regulating agents or scrubbers are added to the dry mix to limit native calcium and magnesium in the water.

PH regulators or scrubbers suitable for use are sodium or potassium citrates (eg trisodium citrate), phosphates, acetates, taurates, maleates, fumarates, adipates, ascorbates and their mixtures. Especially preferred for use herein as a scrubber is a mixture of sodium citrate and sodium hexametaphosphate in a weight ratio of 15-20: 1.

Good results are obtained when the scrubber (s) varies for example from 1.5% to 4% sodium citrate and from 0.2% to 0.5% sodium hexametaphosphate. However, at excessive levels of the pH regulator, the pH of the gelatin solution will be excessively regulated and the finished product will have a soft texture if a low hardness level is used.

The dry mix further essentially comprises colors and flavors suitable for the particular flavor desired.

If desired, the dry mixes may also optionally contain vitamins or minerals to improve the nutritional properties of the finished gelatin dessert, provided, however, that the selection and level of fortification with vitamin and mineral does not adversely affect the gelatin properties of the finished gelatin. Gelatin dessert For example, an antioxidant such as vitamin E (tocopherols) or ascorbic acid (vitamin C), or mixtures of antioxidants can be added. Vitamin D can be added to aid in the absorption of the calcium ingredient.

If desired, mix variations can be prepared, dry without sugar or with little sugar. For these dry mixes, the ingredients of sucrose and fructose are replaced with high potency sweeteners, eg. aspartame, asulfamo-K, sucralose, saccharin, dihydrochalcone, cyclamate. and_ their mixtures, to provide equivalent sweetness levels. In those mixtures without sugar or with little sugar. (The percentage of alginate in dry mixes without sugar or with reduced sugar content would be 7% and 10%, respectively, due to the lower weight of the dry mix.The weight of the alginate would remain the same but the percentage would increase.) The dry mixes of the present invention can conveniently be prepared using mixing equipment of conventional dry food materials such as a ribbon mixer. In a preparation method, the ingredients are added in any order, for example the main component, eg. sucrose, as the first ingredient. In a preferred preparation method, sucrose and fructose are added to the ribbon blender. 'Glycerin is added or sprinkled slowly on the sugars. I I After mixing five minutes, the alginate powder is added to the mixer. The mixture is continued for a further five minutes to form a well-dispersed alginate glazed over the sugar. Glycerin can be added to the total amount of the sweeteners or only a part of the sugars to make the final mixture more soluble.

Then, the remaining ingredients including the encapsulated acid, calcium salt, pH regulators, colors and colors are mixed. These ingredients can be added separately as individual ingredients or as a premixed mixture. The final mixing step continues to achieve a homogeneous mixture of the dry mix. Good results are obtained when the final mixture continues for approximately 10 to 15 minutes. The dry mix thus prepared is ready to be packaged, eg. 80 to 90g per container, or for larger sizes, 170 grams of dry mix.

When using it, the consumer mixes 5 to 6 parts of cold water for each part of dry mix. Therefore, for a dry mix container of 85g, the consumer adds approximately 470"cold" water (0 to 30 ° C). Preferably, the water is added to a mixing bowl while the water is beaten with a wire whisk or fork. The dry mix should be added slowly to the whipped water and mixed for 30 to 45 seconds to form the aqueous gelatin solution. The solution can then be transformed into a pouring container. The aqueous solution is allowed to stand, at room temperature or at frozen temperatures, for a sufficient time for the gelatin to settle to form the present gelatin dessert product J. The product settles and is ready to use in 20 to 30 minutes. Full clarity of the gelatin should be achieved within one hour.

EXAMPLE A dry mixture for a gelatin dessert can be prepared using cold water having the following formulation: Ingredient Percentage by weight Sucrose 54.2% 80.0 microns Fructose 30% 800 microns Sodium alginate 3. »8 -s 10 microns Adipic acid ^ encapsulated with maltodextrin or Maltodextrin 3, 4% Sodium citrate 2.6% Sodium lactate 2% Sodium hexametaphosphate 0, 5% Taste 0, 4% 5 Color o, 1% A dessert mix sweetened with sugar for gelatin desserts is prepared by adding the sucrose and granulated fructose to a ribbon blender. Glycerin is added or slowly and mixed for 5 minutes after which the alginate is added. The mixture is further mixed for 5 minutes to agglomerate the alginate with the sugars. The rest of the ingredients are then added and mixed for 10-15 minutes to form a dry homogeneous mixture.

Then the dry mix is added to suitable paper containers in quantities of 85g as well as a size larger than 170g.

Prepare a gelatin dessert with cold water by adding approximately 470 grams of cold water at room temperature to the dry mix. The solution is mixed by hand with a fork for 30-45 seconds. The solution is stored at room temperature or in a refrigerator for 20-30 minutes to form the gelatin. The gelatin will have full clarity after about 1 hour from mixing with the water.

Claims (17)

1. A dry mix to mix with water at room temperature to form a gelatin, characterized by: A. about 1% to 4% alginate de-potas-i or sodium B. about 0.5% to 1.8% of one. calcium salt \ \ (selected from the group consisting of calcium phosphate, calcium sulfate, calcium gluconate, calcium lactate, calcium citrate, calcium ascorbate and mixtures thereof); C. about 35% to 95% of a sweetening agent of nutritive carbohydrate D. 1% to 5% of an edible organic acid E. a scrubber F. a flavoring and colorant wherein at least one of the calcium ingredient or the acid ingredient is encapsulated or agglomerated.

2. The dry mixture of claim 1 characterized in that the alginate has a particle size of 751a > .

3. The dry blend of claim 2 characterized in that at least a portion of the alginate is in the form of agglomerates of 850 μm > , said agglomerates are formed from alginate having a particle size of 75 μm > .

4. The dry blend of claim 3 characterized in that at least a portion of the calcium is in the form of a slowly soluble, agglomerated calcium ingredient. \ i

5. The dry blend of claim 3 characterized in that at least a part of the acid ingredient is, in I I or agglomerated form of a slowly soluble acid ingredient.

6. The dry blend of any of claims 4 or 5 characterized in that the calcium or acid paste is coagglomerated or encapsulated with a water-soluble dilator in a weight ratio between the ingredient and the extender agent of 1: 1-5. .

7. The dry mixture of claim 6 characterized in that the dilator is a maltodextrin or sucrose.

8. The dry blend of claims 3 to 7 characterized in that the alginate is caked with at least a part of the nutritive carbohydrate sweetening ingredient.

9. The dry mixture of claim 8 characterized in that the alginate is agglomerated with a binder fluid.

10. The dry mixture of claim 9 characterized in that the binder fluid is glycerin.

11. The mixture of claim 10 characterized in that the acid ingredient is a slowly soluble, algomerate acid ingredient. or

12. The dry mixture of claim 11 characterized in that the acid ingredient is selected from the group consisting of adipic acid, alic acid, citric acid, fumaric acid and mixtures thereof.

13. The dry mixture of claim 12 characterized in that the calcium ingredient is selected from the group consisting of anhydrous dicalcium phosphate, calcium sulfate, calcium lactate pentahydrate, calcium ascorbate 4e, or anhydrous calcium gluconate and mixtures thereof .

14. The dry blend of claim 13 characterized in that at least a portion of the nutritive carbohydrate sweetener is replaced with an equivalent sweetness provided by a high potency sweetener selected from the group consisting of asparta or, asulfamo-K, sucralose, saccharin, dihydrochalcone, cyclamate and- its-mixtures ... i

15. The mixture of claim 14, further characterized by an antioxidant.

16. The dry blend of the claims 1-14 characterized in that at least a portion of the calcium ingredient is gluconate.

17. The dry mixture of claim 1 to 16 characterized in that at least a part of the scrubber- is sodium hexametaphosphate.