MXPA99010291A - Enhanced dry mixture for dessert jelly - Google Patents

Abstract

La presente invención proporciona mezclas secas mejoradas para la preparación con agua fría de gelatinas de postre y métodos para preparar esas mezclas secas mejoradas. Las mezclas secas son adecuadas para su envasado y venta en envases pequeños, por ejemplo, de 85 a 17Og cuando se usa un edulcorante de carbohidrato nutritivo. Las presenes mezclas secas esencialmente comprenden:aproximadamente un 1%a 4%de alginato de potasio o sodio;cantidades suficientes de un ingrediente de calcio para proporcionar una concentración de calcio en la mezcla seca de aproximadamente 1200 a 5000 partes por millón;de aproximadamente un 35%a un 95%de un agente edulcorante de carbohidrato nutritivo;un 1%a 5%de un ingrediente deácido orgánico comestible;un depurador;un saborizante.

Description

DRY MIX FOR IMPROVED 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 the gelatin-forming proteins, stretched on cheesecloth to rinse them and cooled to room temperature or cooled to 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 gelatin in boiling water, flavored gelatin with, for example, fruit juices and frequently sweetened it with sugar. The flavored, sweetened hot gelatin containing the solution was then cooled to freezing point (= 5 ° C) to form the gelatin dessert. An advantage of commercially prepared gelatin was that the resulting gelatins were clear unlike 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, preparing gelatin type 15 desserts still requires dissolving the dry mix in hot water, preferably boiling. Cooling the solution to temperatures to form gelatin continues to take a long time. r 2Q In more recent years, other improvements have been made to make 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. Without 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 the time it takes to prepare hot water, but also significantly shortens the period of cooling necessary for the gelatin to settle and be 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 the 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 having particle size less than 65 microns; B. sufficient amounts of calcium ingredient to provide a calcium concentration in the dry mix of about 1200 to 5000 parts per million; C. about 35% to 95% of a nutritive carbohydrate sweetening agent; D. 1% to 5% of an edible organic acid ingredient; E. a scrubber in powder form having particle size less than 75 microns; F. a flavoring and coloring.

DETAILED DESCRIPTION OF THE INVENTION __ The present invention provides improved dry mixes for the preparation in cold water of dessert gelatins and methods for preparing such improved dry mixes. Each of the ingredients of the dry mix as well as the 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 about 1% to 4% gelatinizing agent of potassium or sodium alginate. The concentration of the particular preferred geltinizing ingredient depends largely on whether a high potency carbohydrate or sweetening agent is employed. 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 finely ground powder form and has a particle size of less than 65 microns and to obtain the best results of 10 to 30 microns, it 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 below 5, 5 and that gelatinization occurs.

Surprisingly, it has been discovered that by using an alginate having a small particle size of 10 to 65 μm combined with a pH regulator or a scrubber which also has a powder particle size, coatings of various ingredients can be removed to control their respective dissolution rates. The elimination of such coatings simplifies the ingredient processing used here thus reducing the costs of the present improved dry mixes.

However, in addition to the ultimate particle size of the gelling agent, the correct dispersion of the alginate powder is also important so that powdered 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, alginate powder having a particle size of < 65 μm, can be agglomerated with itself using known equipment with an aqueous gumming 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 can 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 of the alginate to the surfactant can vary from 3 to 25: 1 (eg, 25 parts of alginate in one 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 benefit of this third technique is that the glycerin also acts as a processing aid in which it 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 the alginate 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) each lOOg of dry mix. The skilled person will appreciate that materials from different sources of calcium have different levels of calcium that generally range from about 8% to as much as 40% calcium. However, generally good results are obtained when the calcium source 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 source of calcium. 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 a 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 from 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.

In the present invention, calcium is not treated to retard its rate of dissolution in water. In the applicant's prior invention, it was revealed that, in another embodiment, the calcium ingredient was treated to slow the dXsolution rate to provide a slowly soluble calcium ingredient so as to control the properties of the gelatin dessert. It was revealed that said treatment involved agglomeration or encapsulation.

A surprising advantage of the present improved dry mixes is that such complicated and expensive processing of a key ingredient, previously considered essential, can now be eliminated. The reduction of the cost and complexity of the ingredients provides an improved dry mix that has lower preparation cost.

In the present invention, the calcium is preferably not coated or otherwise treated to retard its f dissolution rate in water.

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 60% best to obtain the best results 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. A variety of corn syrup solids such as corn syrup 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 finely ground. 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, for example, are adipic acid, malic acid, citric acid, fumaric acid, glucono delta lactone and their mixtures. The preferred one for use here as an acidic is a mixture of adipic and citric acids. F In Xas present improved dry mixtures, the acidulum is not encapsulated. In the applicant's previous invention, it was shown that the calcium ingredient, the acidulous or both had to be coated so as to retard their rates of dissolution in water. By using an uncoated, simple acidole which has not been subjected to a costly and complicated coating step, a dry mix of reduced cost can be provided.

Surprisingly, by the simple technique of adding sufficient amounts of the pH regulator or purifier of a particular particle size described below, many of the problems of variations in calcium and magnesium levels in the water that prevented dry mixes can be overcome. Soluble with effective cold water for. Gelatin desserts in the past.

The present dry mixes further essentially comprise effective amounts of a pH regulator or scavenger for binding 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 can use may vary from 0-500 pm or more. If a scavenger is not added to the dry mixture, when the hardness of the water increases, the strength of the finished dessert gelatin will also increase and may eventually increase to become undesirably firm or brittle. Consequently, pH regulators or scavengers 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 hexa-phosphate 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 pH regulators or scavengers herein are further characterized essentially in the preferred embodiment by being in powder form having a particle size of less than 75 microns. In contrast, the pH regulators of the prior art have particle sizes of 150 to 600 microns. The use of a larger particle size can result in a finished gelatin dessert product showing a lumpy or non-uniform texture of lower gel.

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, dry mix variations can be prepared without sugar or with little sugar. For these dry mixtures, the sucrose and fructose ingredients are replaced with high potency sweeteners, eg. aspartame, asulfamo-K, sucralose, saccharin, dihydrochalcone, cyclamate and mixtures thereof, 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 it. ) The dry mixes of the present invention can be conveniently 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 method of preparation, sucrose and fructose are added to the ribbon mixer. Glycerin is added or roela slowly on the sugars.

After mixing five minutes, the alginate powder is added to the mixer. Mixing is continued for a further five minutes to form a well-dispersed alginate glazed over the sugar. The glycerin can be added to the total amount of the sweeteners or only to a part of the sugars to make the final mixture more fluid.

Then, "the remaining ingredients including acid, calcium salt, pH regulators, flavors and colors are mixed in. 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 about 10 to 15 minutes The dry mix so prepared is ready to be packaged, eg 80 to 90g per pack, 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. The product settles and is ready to use in 20 to 30 minutes. Complete 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 (800 μm) 59, 5 Fructose (800 μm) 30 Sodium alginate (10 μm) 3, 5 Adipic acid 2, 6 Sodium citrate (75 μm) 2,6 Sodium sulfate 0, 9 Sodium hexametaphosphate 0.25 Flavor 0, 4 Glycerin or, 15 Color 0, 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 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 homogeneous dry mixture.

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

A gelatin dessert is prepared with cold water by adding approximately 470 grams of cold water at room temperature to the dry mixture. 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 (15)

1. A dry mixture for mixing with water at room temperature to form a gelatin, characterized by: A. about 1% to 4% potassium or sodium alginate having particle size less than 65 microns; B. about 0.5% to 1.8% of a calcium salt (selected from the group consisting of calcium phosphate, calcium sulfate, calcium gluconate, calcium lactate, calcium citrate, calcium ascorbate and their mixtures); C. about 35% to 95% of a nutritive carbohydrate sweetening agent; D. 1% to 5% of an edible organic acid; E. a debugger; F. a flavoring and coloring;

2. The dry blend of claim 1 characterized in that neither the calcium ingredient nor the acid ingredient is encapsulated or agglomerated.

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 65 μm > .

4. The dry blend of claim 3 characterized in that at least a part of the scrubber has a particle size of less than 75 microns.

5. The dry mixture of claims 1-4 characterized in that the dilator is a maltodextrin or sucrose.

6. Mix. dry of claims 1 to 5 characterized in that the alginate is co-agglomerated with at least a part of the nutritive carbohydrate sweetening ingredient.

7. The dry blend of claims 1-7 characterized in that the alginate is agglomerated with a binder fluid.

8. The dry blend of claim 7 characterized in that the binder fluid is glycerin.

9. The dry mixture of claim 8 characterized in that the acid ingredient is selected from the group consisting of adipic acid, malic acid, citric acid, fumaric acid, glucono delta lactone and mixtures thereof.

10. The dry mixture of claim 9 characterized in that the calcium ingredient is selected from the group consisting of anhydrous dicalcium phosphate, calcium sulfate, calcium pentahydrate lactate, calcium ascorbate, anhydrous calcium gluconate and mixtures thereof.

11. The dry blend of claim 10 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 aspartame, asulfamo-K, sucralose, saccharin, dihydrochalcone, cyclamate and its mixtures. '

12. The mixture of claim 11, further characterized by an antioxidant.

13. The dry blend of claims 1-12 characterized in that at least a portion of the calcium ingredient is gluconate. JP

14. The dry blend of claim 1-13 characterized in that at least a part of the scrubber is sodium hexametaphosphate.

15. The dry mixture of claims 4-13 characterized in that at least a portion of the scrubber is sodium citrate.