MXPA99011940A - Positive hydration method of preparing confectionery and product therefrom - Google Patents

Abstract

La presente invención es un nuevo método de hacer una masa de confitería, tal como un confite en pasta, hidratando suficientemente para formar la masa sin necesidad de cocer para expulsar la humedad. La presente invención también incluye un producto preparado hidratando positivamente una mezcla de ingredientes de confitería incluyendo un componente de hidroligadura y un material a base de sacáridos.

Description

METHOD OF POSITIVE HYDRATION TO PREPARE CONFECTIONERY AND PRODUCT OF THE SAME BACKGROUND OF THE INVENTION The present invention relates to the technique of unique shipping systems for foodstuffs, especially with the manufacture of confectionery and particularly with methods novelties to manufacture a functionalized confectionery dough that ^^ does not require cooking to dehydrate and the products thereof. More particularly, the invention relates to food delivery systems, uncooked confectionery and nougat, and methods for manufacturing the same. Generally, it is considered a necessity in the technique of food preparation or delivery systems of medicines such as confectionery masses, such as ^^ nougat, use water as a means of mixing and a source of hydration for the ingredients. Specifically with Regarding nougat, a typical recipe requires soaking egg albumin in water for a period of time, such as overnight, in order to completely hydrate the protein. After hydration, the egg albumin is stirred and strained before beating it in a foam thick. The other ingredients such as sugar, honey and corn honey, are cooked separately with water at a temperature of relatively high cooking from about 135 ° C to 138 ° C, to achieve the necessary interaction between the ingredients. After emptying the mixture that was cooked in the egg and beaten with a nougat mixer, which is similar to a marshmallow mixer, but generally more robust. Then add additional parts of sugar and other ingredients and mix or shake the mixture over a hot water bath. This conventional method of nougat preparation requires the cooking of the ingredients and the use of a significant amount of water to serve as a means of mixing and as the source of hydration. The amount of water that is used is much larger than that which allows the formation of a solid nougat. Consequently, excessive moisture should be removed as much as possible to achieve the structural integrity and consistency necessary for the final product. The conventional processes of the art require excessive amounts of water to provide the mixing medium and to hydrate the components. With regard to hydration, the water is supplied in more than enough to ensure that the specific ingredients are moistened and functional. With respect to the use of water as a means of mixing, again an excessive amount of moisture is generally used so that the ingredients can be contacted by suspension or dissolution in the medium. The total process requires the use of much more water than in Reality is required to provide the solubility of the ingredients. Unless water is forcibly removed, the process will result in an inconsistent product that has no significant structural integrity. One consequence of the excessive use of water for hydration and as a means of mixing is that the technician must then reduce the additional unwanted moisture. This is generally undertaken by a combination of mixing and boiling to remove the moisture and bring the dough to the proper viscosity and consistency. This process, however, could be highly inefficient in the use of energy and very expensive, since it requires heat, excessive handling of the nougat mass, the discharge of some critical fluids, and a lack of capacity to incorporate sensitive materials. to heat, as well as a less desirable overall stability of the product. Furthermore, it is not effective to completely eliminate a substantial amount of the moisture contained in the confectionery mass. One of the undesirable results of inefficient dehydration is that the water remains as a separate phase in the final product. This water is not fixed to the other ingredients and can be referred to as free moisture or unfixed water. The free moisture can be separated from the final product because it weakens the structural integrity and / or reduces the quality of the organoleptic perception. In addition, excessive free moisture results in higher water activity, and provides tWnmrtirtít- .- ¡¡ti £ "^ - a¡ ~ ^^ ffi ^ Síf¿M¡tíí? & ¿i i iA ^ t It also creates an environment in which microorganisms can develop. Microbiological growth has also been used in food products to measure the existence of free moisture. Free moisture has been identified in the food technique by the term water activity. Water activity is defined as the ratio of the vapor pressure of water in a closed chamber containing a food with the saturation vapor pressure of water at the same temperature. Water activity is an indication of the degree to which unfixed water is found and, consequently, is available to act as a solvent or to participate in destructive chemical and microbiological reactions. Many food preservation processes try to eliminate waste by reducing the availability of water for microorganisms. Reducing the amount of free moisture or unset water also minimizes other undesirable chemical changes that may occur in food during storage. The processes that are used to reduce the amount of water without fixing in the food, include techniques such as concentration, dehydration, and freeze drying. These processes require an intensive energy expenditure and are not cost efficient. The present invention overcomes the difficulties that were presented previously, as well as other difficulties that are they generally associate with the prior art. In particular, it removes both the need to cook the jam to get • the desired physical properties, such as the use of excessive water to mix and hydrate one or more ingredients, and the method and product of the invention are obtained without any need for dehydration. Heating at elevated temperatures or mixing to remove excessive moisture is no longer required. Consequently, the history of harmful heating that is generally associated with energy intensive procedures is also eliminated. The separation of water from the resulting product is avoided and the reduced activity of the water results in a product having superior physical, storage, and organoleptic properties with reduced microbiological growth problems. 15 SUMMARY OF THE INVENTION The present invention is a method for making a ^^ unique food and medicine delivery system, and especially a system of issuing novel confectionery, especially a nougat, through a positive hydration step and without the need for dehydration in order to produce more confectionery. The present invention also includes the product resulting from the new method of preparation. In a preferred embodiment, a saccharide-based component with a hydrated hydrofixing component is combined.

A main part of the component based on saccharides is a saccharide material, such as sucrose, corn syrup solids, polydextrose, and mixtures thereof. A preferred saccharide-based ingredient is polydextrose. Other highly preferred saccharide materials include sucrose and corn syrup solids. The malodextrin is also highly desirable, as are mixtures of any of the foregoing. (An ingredient of the saccharide may also be included as part of the hydrofixation component, such as, for example, a sweetener). The hydrofixing component may include a protein material such as gelatin, or a food grade gum such as gum arabic, Irish moss, locust bean gum, guar gum, and mixtures thereof. A preferred hydrophilicizing component includes a mixture of a gelatin and gum arabic. Another preferred hydrofixing component includes a mixture of Irish moss, locust bean gum, and a crosslinking agent. In general, gelatin and / or food grade gum impart viscoelasticity to the confectionery mass, possibly as a result of cross-linking in these materials. In another embodiment, the hydrofixing component may also be aerated, preferably in the presence of an aerating agent, before or after combining it with the saccharide-based component. Aeration agents include, among other things, egg whites, soy protein, and combinations ^^^^^ from the same. Other ingredients may also be included in conjunction with the hydrofixing component, including oleaginous materials, such as hydrogenated vegetable oils, emulsifiers, and mixtures thereof. Preferably, the hydrofixing component is further employed with a moisturizing or wetting agent, such as polyol-like glyceride or other commercially available material having similar functionality. It is further contemplated that active ingredients may be included in the confectionery dough that is formed as a result of the present invention. The active ingredients are typically those that are intended to produce a biological and / or chemical response in the body. The active ingredients can be very varied, and a non-exhaustive list is set forth below. The assets especially ^^ preferred include antacid materials or bioassimilable calcium sources. In a preferred embodiment of the present invention, prepares a nougat dough which has a consistency of milk shake and is made with nutritious ingredients, so that a healthy product can be produced. In particular, vegetable and / or fruit components can be added to provide a nutritious food product. If desired, you can produce a product that has the nutritional requirements ^^ ¿^^^. ^^ g ^ to ^ jH ^ gT ^^^^^^ jg minimum daily The Division of Consumer Affairs of the Food and Drug Administration of the United States defines the food nutrient ration service recommended for the adult human. In fact, a health bar has been prepared that contains the nutritional equivalent of up to five (5) servings of recommended food rations for the adult human of vegetables and / or fruits. Additionally in this regard, ingredients having strong olfactory characteristics, for example, aroma and flavor, can be treated to improve the control of potency before incorporating them into the health product that was prepared according to the invention. The product resulting from the present invention is unique in that it does not require cooking or dehydration by traditional heating at high temperatures to produce it, and has substantially no moisture separation phase. The only moisture present is a sufficient amount to functionalize the dough. In this way, you can prepare the product without cooking it. As further described herein, the product can also be prepared using low or high shear mixing, i.e., flash flow processing is not required. It is well known that free moisture in food products can be removed from the product. Free moisture has been identified in the art by the use of water activity. In the present invention, the activity of water is not greater of about 60 percent ERH, and preferably not more than about 55 percent ERH. Another measure of free moisture in food substances is the amount of biological growth within the composition. In the present invention, the biological activity is less than about 100 ppm, preferably less than about 25 ppm, and most preferably less than about 10 ppm. The present invention also provides the ability to formulate confectionery masses with significantly reduced fat and calorie content. This result is quite unexpected, since fat has traditionally been used to aid in the functionalization of food masses, by providing internal lubrication without water. Other features of the method of the invention include improved processing, deep mixing and improved dispersion of the different ingredients. The final product additionally exhibits an improved content uniformity and improved taste perception qualities. In fact, consumers consistently evaluate the product of the invention higher than many similar formulations prepared commercially by qualities such as firmness, taste, bite, sweetness, chewing, melting characteristics, viscosity, juiciness, lack of hardness , and gustillo. In general, the formulated confectionery dispatch system that is described in the present, it is more appetizing than many of the current products available in the art. For a better understanding of the present invention, together with other and additional objects, reference is made to the following description taken in conjunction with the examples, and the scope is set forth in the appended claims. Detailed Description of the Invention The method for making confectionery dough delivery systems in accordance with the present invention includes the combination of a saccharide-based component and a hydrofixing component, the latter component being sufficiently hydrated to provide controlled delivery of water to the component based on saccharides and / or other ingredients. The controlled delivery of water means the delivery of water in an amount and at a rate that is sufficient to provide internal viscosity and cohesiveness to the saccharide-based component. The word "hydrated," as used in the term hydrofixing compound hydrated herein, means that it contains sufficient water to provide the controlled delivery of water that is required. The system that is created by the combination of the present invention is a private water system, which means that the system contains only enough moisture to fix the ingredients together and provide internal lubrication. Since the ingredients compete for moisture due Upon improved wetting, virtually no free moisture is available to separate from the mass. In one embodiment of the invention, the saccharide-based component can conveniently be provided in the form of a shear force matrix, as that term is defined hereinbelow, since a shear-form matrix has significantly improved wetting due to a random structure resulting from flash flow processing. The shear form matrix refers to the product that is prepared by a flash flow processing method, a method that mixes and conditions the ingredients for deep contact and improved hydration which is described, for example, in the patent. of the United States No. 5,587,198. The invention can be benefited by means of subjecting the saccharide-based component to that flash flow processing, to provide a matrix form of ^^ cutting effort based on saccharides. The hydrophilicization component can also be subjected, if desired, to flash flow processing before hydrating it. You can also aerate the The hydrofixing component, preferably in the presence of an aerating agent, before or after combining it with the matrix in the form of shear stress. One embodiment of the present invention also includes the processing of flash flow of certain ingredients, before combining them with other ingredients, as established previously in the present. This is referred to as a flash pre-flow processing. The flash flow processing and the flash pre-flow processing results in an increased surface area and improved solubility of the ingredients that are subjected to it, and contributes to the actual fixation of the ingredients with one another. It may also be extremely desirable to use high or low shear mixing, which is then established herein, instead of flash flow processing, to pre-mix the major ingredients before combining them with one another. It may also be highly preferred to use the high or low shear mixing mentioned above to mix the final feed supply containing the saccharide-based component and the hydrofixing agent, so as to produce the confectionery delivery system that is established in the present. It is also within the scope of the invention to use flash flow processing (or flash pre-flow processing) and shear mixing in the preparation of the same final product. In this way, for example, the saccharide-based component can be prepared first by the flash flux, and then combined with the hydrophilic component by shear mixing. As that term is used in the present, the mixing of High shear stress refers to the relatively intensive mixing action concentrated in a localized area. The impact of the high speed of the mixing mechanisms, such as blades or blades, results in the shearing action. This in turn creates the localized high shear force and a fluidization effect at the point of contact, which causes particular scale diffusion and deagglomeration and faster mixing in a relatively small area of the entire mixing volume. The high shear mixing may also result in the increased temperature at the point of impact of the shear apparatus with the mixture, further contributing thereby to the effective mixing action. High shear mixing should be contrasted with low shear mixing, in which the main mixing action is due to the relative movement of a much larger volume of circulating mixture by the rotating or agitating action of a mechanism of lower impact type, such as a blade-blade that is typically found in a Sigma or Hobart mixer. Whenever mixing by high or low stress is used to produce the functionalized confectionery mass of the present invention, the resulting product can be referred to as uncooked and without stirring. As noted, the present invention provides a -14- method and composition for preparing a functionalized confectionery dough, without the use of excess water. The functionalization of a confectionery mass means providing the ingredients with enough internal cohesiveness to manipulate it without losing its integrity as a dough. In order to manipulate it in the context of functionalization, the mass must also have internal lubrication, which allows inter- and intra-particle movement without loss of cohesiveness. Functionalized food masses have been described as having the consistency of a dough or paste, or as chews, and so on. However, the present invention should not be limited by any type of stenographic description of the consistency. The functionalization of food masses has depended in the past on the use of significant quantities of added fat, but the present invention enables the technician to functionalize a confectionery mass without the need of ^^ added fat, if desired. Functionalization is achieved in the present invention by using certain ingredients, as specified herein. However, you can add selected amounts of fat to obtain a confection having the desirable perceived texture and / or taste characteristics. In the present invention, a hydrofixation component is used to provide a confectionery mass of functionalized hydro-fixation. A confectionery mass of hydrophilic Functionalized composition as used herein, is a functionalized mass of confectionery ingredients that does not substantially contain excessive free moisture or unstable water. A functionalized hydrofixation confectionery mass of the present invention does not require dehydration, for example, by cooking at high temperatures, to remove excess water. The method of the invention, therefore, is substantially more efficient than previously known methods. Less energy costs are spent in the methods set forth herein, while the resulting product is a remarkably improved confectionery delivery system. Although the applicant does not wish to be restricted by theory, it is believed that water is tightly bound to the polar sites on the surface through chemoabsorption. These sites may include the hydroxyl groups of the hydrophilic materials such as proteins, gums, starches, and sugar.

^^ Despite the current mechanism, however, this phenomenon is referred to as hydrofixation. A hydrofixing component is an ingredient that absorbs, delivers and maintains water in an amount sufficient to functionalize the resulting mass. The water that is hydrogenated does not separate and becomes a separate phase. A hydrofixation component cooperates with other ingredients to deliver and maintain sufficient water to functionalize the mass of ingredients, including those ingredients that have been subjected to processing by instantaneous flow. The invention is favored if instant flow processing is used to prepare other ingredients for use in confectionery dough. The instantaneous flow processing not only ensures the intimate mixing of the ingredients, without the use of water as a means, but also conditions the ingredients for wetting with a minimum of water. It has now also been found that shear mixing, and preferably high shear mixing, can achieve the beneficial results of instantaneous flow processing, but without the extra time and cost associated with it. In this way, a hydrofixing component can be hydrated and mixed with a shear-form matrix (i.e., the ingredients that have undergone instantaneous flow processing), or shear mixing with the ingredients (forming the material raw food based on saccharides), to form a system of delivery of confectionery dough functionalized, hydrofixed. After combining the hydrated hydrofixation component and the additional ingredients, the moisture is rapidly absorbed and disseminated throughout the non-hydrated components and / or ingredients. Unlike the prior art methods and confectionery compositions, no additional moisture is required to form a hydrated mixture. In this way, no excess water is present in the resulting mass.

The hydrofixing component and the saccharide-based component, acting in concert with each other, capture or fix enough moisture to functionalize the total mass. the ingredients capture moisture by means of some mechanism that has not yet been clarified, possibly physically, chemically, and / or even biologically. Whatever may be the fixing mechanism, the water is maintained and made available for absorption by the rest of the ingredients. In this way the addition of excess water in excess is avoided, while cooking to subsequently remove the added moisture. Hydro-shaking ingredients useful in the present invention include, for example, proteinaceous materials known to those skilled in the art, and preferably gelatins of different grades and types. Also preferred are food grade gums such as gum arabic, carrageenan, guar gum, and locust bean gum, and mixtures thereof. In some situations, the hydrofixing ingredients comprising a mixture of components are desirable. Highly preferred hydrofixing ingredients include, for example, a mixture of gelatin and gum arabic, or a mixture of carrageenan and locust bean gum with a crosslinking agent, such as potassium citrate or potassium chloride, which induces crosslinking between these materials. These mixed hydrofixing materials are convenient not only because of their hydrofixing capabilities, but also because they impart viscoelasticity. to the resulting preparation. It is possible that the crosslinking in these materials contributes to their desirable physical properties. The hydrofixation material can also benefit by the inclusion of a humidifying or wetting agent, such as a polyol known in the art, desirably glycerin, or other functionally similar materials that are commercially available. The hydrofixing component will comprise about 0.5 to 20 percent of the edible delivery system of the invention. Preferably, the hydrofixing component will be within the range of about 5 to 15 percent, and even more desirably within the range of about 5 to 10 percent. Of the above hydrofixing component, the water will comprise about 30 to 80 percent thereof, and preferably about 40 to 70 percent of the hydrofixing component. The proteinaceous material or the gum, or the combination thereof, will form about 0.5 to 60 percent of the hydrofixing component, and more preferably will be within the range of about 3 to 50 percent, more desirably about from 5 to 20 percent (unless otherwise indicated, all percentages herein are percentages by weight, or percent by weight). Another material that can be included as part of the hydrofixing component is a wetting or softening agent, such as a polyol, preferably glycerin, which may be included in amounts equal to about 0 to 15 percent, preferably about 0.1 to 10 percent of the composition of the invention, even more desirably about 5 to 10 percent. Glycerin (or other selected material) can also function as a humectant, and by the same maintain moisture in the system. It is also within the scope of the invention that the ingredients that are used in the hydrofixing component can be added rather as part of the saccharide-based component. In this way, gelatins and food grade gums such as gum arabic, carrageenan, guar gum, locust bean gum, etc., can be used to prepare the saccharide-based component, for example, by including them in the raw material. of food that is used to prepare that component. The invention also employs a saccharide-based material as another main component (the hydrofixing material being the first major component). The saccharide-based material can include any of a wide variety of saccharide materials, such as minor sugars, eg, dextrose, sucrose, fructose, etc., and larger saccharides such as corn syrup solids and polydextrose, as well as mixtures of two or more of these materials. Corn syrup solids are highly preferred ^ to be used as the saccharide-based material in the composition of the invention. Corn syrup solids are commonly known as maltodextrins. Maltodextrins are composed of water-soluble glucose polymers, obtained from the reaction of starch with acid or enzymes in the presence of water. The hydrolysis reaction produces a carbohydrate mixture of saccharides having a controllable dextrose equivalent (DE), commonly a dextrose equivalent of less than 20. When hydrolysis is allowed to proceed to a sufficient degree to produce a dextrose equivalent greater than 20, The FDA calls the resulting solid corn syrup materials. Polydextrose is a non-sucrose carbohydrate substitute, essentially non-nutritive. This can be prepared from the polymerization of glucose in the presence of polycarboxylic acid catalysts and polyols. Generally, it is known that polydextrose is commercially available in three forms: Polydextrose A and Polydextrose K, which are solid powders, and Polydextrose N supplied as a 70 percent solution. Each of these products may also contain some low molecular weight components, such as glucose, sorbitol, and oligomers. Sugars can also be used as saccharide-based materials, in accordance with the invention. Sugars are those substances that are based on simple crystal structures of mono and disaccharides, that is, based on structures of sugar based on (pentose) of 5 carbon atoms and (hexose) of 6 carbon atoms. The sugars include dextrose, sucrose, fructose, lactose, maltose, etc., and sugar alcohols such as sorbitol, mannitol, maltitol, and the like. Typically, the above saccharide-based component may comprise about 30 to 99.5 percent of the edible delivery system in accordance with the embodiments set forth herein. Preferably, there will be about 40 to 70 percent of this component present, and even more desirably about 50 to 70 percent present. In addition, those skilled in the art may discover that a higher or lower percentage of the saccharide-based component, or other ingredients exposed herein, will produce a suitable end product, depending on the final characteristics, eg, texture, sensitivity in the mouth, consistency of the product, etc., that are desired. A highly preferred saccharide-based material will comprise a mixture of corn syrup solids and sucrose in a ratio of about 50/50 or 40/60. Other materials that may be incorporated within the material of the invention, to improve its appearance, taste, texture, and other consumer perceptions, include, for example, flavorings, sweeteners, colorants, surfactants, or emulsifiers, and fats or oils. Any one or a combination of more than one of the above may comprise approximately ia? ? ^. ^ l? í from 0 to 20 percent of the confectionery mass, and more desirably will be within the range of about 5 to 10 percent, or up to 15 percent of the edible mass. The flavors can be selected from natural and synthetic flavor liquids. An illustrative list of such agents includes volatile oils, synthetic flavor oils, aromatic flavors, oils, liquids, oleoresins or extracts derived from plants, leaves, flowers, fruits, logs, and combinations thereof. A non-limiting representative list of examples includes citrus oils such as lemon, orange, grape, lime, and grapefruit, as well as fruit essences including, for example, apple, pear, peach, grape, strawberry, raspberry, cherry, plum, pineapple, apricot, or other fruit flavors. Other useful flavorings include, for example, aldehydes and esters such as benzaldehyde (cherry, almond), citralm, ie, alphacitral (lemon, lime), neural, i.e., betacitral (lemon, lime), decanal (orange, lemon ), aldehyde (citrus fruits), aldehyde of 9 carbon atoms (fruits citrus), aldehyde of 12 carbon atoms (citrus fruits), tolyl aldehyde (cherry, almond), 2,6-dimethyloctanal (green fruit), and 2-dodecenal (citric, tangerine), mixtures thereof, and Similar. Other flavorings may include fruits and nuts whole or partial, peanut butter, pieces of candy, ^^^^ chocolate drops, bran flakes, et cetera. Sweeteners may be added to the edible delivery system of the invention. These can be selected from the following non-limiting list: glucose (corn syrup), dextrose, invert sugar, fructose, and mixtures thereof (when not used as a carrier); saccharin and its different salts such as the sodium salt; sweeteners dipeptides such as aspartame; compounds of dihydrocalcone, glycyrrhizin; Stevia Rebaudiana (stevioside); chlorinated derivatives of sucrose such as sucralose; sugar alcohols such as sorbitol, mannitol, xylitol, and the like. Also contemplated are hydrogenated starch hydrolysates and the synthetic sweetener 2,2-dioxide of 3,6-dihydro-6-methyl-III, 2,3-oxathiazin-4-one, particularly the potassium salt (acesulfama-K) , and the sodium and calcium salts of it. Other sweeteners can also be used. Sweeteners are added in amounts equal to about 0 to 10 percent of the composition, and preferably about 0.1 to 5 percent. Surfactants or emulsifiers may also be included in the composition of the invention. These may be any food grade emulsifying material, for example, lecithin or other phospholipid material, monoglycerides and / or diglycerides, and mixtures thereof in amounts of from about 0 to 3 percent, more desirably from about 0.1 to 1 percent Fat may also be included in the composition, and these may include partially or completely unsaturated fats such as palm oil and cocoa butter. Hard fats having melting points above body temperature (37 ° C), and mild fats having a melting point of almost, or below body temperature, alone or in combination may be used. The texture and mouthfeel of the resulting confection can be influenced by selecting the types and amounts of fats included in the saccharide-based component. It has been found that fats labeled under the trademarks such as Durem and Paramount are useful. Those skilled in the art will find that the fats are optional as part of the composition of the invention, and if desired they can be eliminated completely. Therefore, the fats will comprise about 0 to 10 percent of the product exhibited herein, preferably less than about 7 percent., and still more preferably less than about 5 percent. Additional materials that may be incorporated into the composition include, for example, biologically active ingredients such as medicinal substances, e.g., drugs, pharmaceuticals, and anti-acids. These are referred to as active ingredients herein. The active ingredients may comprise about 0 to 50 percent of the product of the invention, and may be more depending on the needs and abilities of those skilled in the art. However, it is preferred to include up to about 40 percent of the active substance in the compositions set forth herein. As active ingredients, the medicinal substances capable of incorporation and delivery according to the invention are extremely varied (those skilled in the art can imagine other than those described herein, and these are certainly within the scope of the invention). An exemplary, non-limiting list of these medicinal substances includes: anti-tresses, anti-histamines, decongestants, alkaloids, mineral supplements, laxatives, vitamins, for example, vitamin D3, anti-acids, ion exchange resins, anti-cholesterol , anti-lipid agents, anti-arrhythmic, anti-pyretic, analgesic, appetite suppressants, expectorants, anti-anxiety agents, anti-ulcer agents, anti-inflammatory substances, coronary dilators, cerebral dilators, peripheral vasodilators, anti-infectives, psychotropic agents, anti-manic, stimulants, gastrointestinal agents, sedatives, anti-diarrheal preparations, anti-anginal drugs, vasodilators, anti-hypertensive drugs, vasoconstrictors, migraine treatments, antibiotics, tranquilizers, anti-psychotics, anti-tumor drugs, anticoagulants , anti-thrombotic, hypnotic, anti-emetics, anti-nausea, anti-convulsions, neuromuscular drugs to- ^ "_ *". -r * .tü **. ^ .-,., ...,. ^ ,, t .., ^., ^^, ~ .... ........ igaittiaíÉBS ^^ res, hyper and hypoglycemic agents, thyroid and antithyroid preparation, diuretics, anti-spasmodics, uterine relaxants, mineral and food additives, anti-obesity drugs, anabolic drugs, erythropoietic drugs, anti-asthmatics, cough suppressants, mucolytics, anti-drugs -uricémicos, and mixtures thereof. Analgesics include, for example, aspirin, acetaminophen, and acetaminophen plus caffeine. Other preferred drugs for other preferred active ingredients for use in the present invention include, for example, anti-diarrheals such as IMMODIUM AD®, antihistamines, antiperspirants, decongestants, vitamins, and breath fresheners. Anxiolytics such as XANAX®, anti-psychotics such as clozaril and HALDOL® are also contemplated for use herein; non-spheroidal anti-inflammatories (NSAIDs) such as VOLTAREN® and LODINE®; anti-histamines such as SELDANE®, HISMANAL®, RELAFEN®, and TAVIST®; anti-emetics such as KYTRIL® and CESAMET®; bronchodilators such as BENTOLIN®, PROVENTIL®; anti-depressants such as PROZAC®, ZOLOFT®, and PAXIL®; anti-migraines such as IMIGRAN®, ACE inhibitors such as Vasotec, Capoten and Zestril; anti-Alzheimer agents, such as NICERGOLINE; and CaH antagonists such as PROCARDIA®, ADALAT®, and CALAN®. The popular H2 antagonists that are contemplated for use in the present invention include cimetidine, hydrochloride of ranitidine, famotidine, nizatidine, ebrotidine, mifentidine, roxatidine, pisatidine and aceroxatidine. Other active ingredients include antiplaque medications and medications for veterinary use. The especially preferred active ingredients for use in the present invention are anti-acids, H2 antagonists, and analgesics. For example, doses of antacids can be prepared using the calcium carbonate (CaC03) ingredients, either alone or in combination with magnesium hydroxide, and / or aluminum hydroxide. In addition, anti-acids can be used in combination with antagonists. of H2. Active anti-acid ingredients include, but are not limited to, aluminum hydroxide, dihydroxyaluminium aminoacetate, aminoacetic acid, aluminum phosphate, dihydroxyaluminum sodium carbonate, bicarbonate, bismuth aluminate, bismuth carbonate, bismuth subcarbonate, subgalact of bismuth, bismuth subnitrate, calcium carbonate, calcium phosphate, citrate ion (acid or salt), aminoacetic acid, hydratomagnesium aluminate sulfate, magaldrate, magnesium aluminosilicate, magnesium carbonate, magnesium glycinate, magnesium hydroxide, magnesium oxide, magnesium trisilicate, solids Dairy products, monobasic or dibasic aluminum calcium phosphate, tricalcium phosphate, potassium bicarbonate, sodium tartrate, sodium bicarbonate, magnesium aluminosilicates, and tartaric acids and salts.

Calcium supplement products can also be prepared by incorporating a bioassimilable calcium source in the preparation of the edible delivery system of the invention. Preferably, the calcium source is calcium carbonate, but other calcium sources capable of absorption or bioassimilation, including finely divided bone meal or oyster shell materials, and the like can be employed. The calcium-containing material is preferably finely divided, so as not to impart any grain sensation or other unnecessary unpleasant characteristic to the preparation. The finely ground calcium materials are available, for example, with Specialty Minerals, to be used either in the anti-acid products or in the calcium supplement products. In a preferred embodiment of the invention, a calcium supplement product is prepared that incorporates 500 milligrams of bioassimilable calcium, together with 200 IU's of vitamin D3 in a single dose form of the final product, representing 50 percent of the recommended daily dose of those nutrients. One of the advantages of the present invention is that a large proportion of the product can be displaced by a bulky material such as calcium sources. For example, approximately up to 25-35 percent or even more of the total weight of the resulting product can be a source of added bioassimilable calcium, without imparting undesirable flavor or texture to the product. In fact, the product in accordance with many embodiments of the invention, exhibits improved taste and texture characteristics compared to similar commercially available products. "Improved" means that individual consumers consider that the overall product is superior when analyzing characteristics such as consistency, taste, bite, sweetness, chewiness, melting characteristics, stickiness, juiciness, hardness, and taste. Other bulky materials may also be included, for example, fiber and other vegetable and fruit materials. Of course, useful edible delivery systems can also be produced, wherein as little as only a very small amount of the total product weight is an active ingredient that can be delivered. Another component that can be included in the products made in accordance with the present invention is a food component. A food component can include ingredients that have the vitamins and minerals required to maintain good health. A healthy bar product has been prepared in accordance with the present invention, which includes a dried residue of vegetables and / or whole fruits. In fact, a healthy bar product has been made that includes the food equivalent of up to five (5) times the recommended adult human dietary portion of the United States of vegetables and / or fruit, by incorporating the dried residue of those fruits and vegetables. Mineral and fiber sources can also be included. i mmÉ i ??? i A preferred embodiment of the mineral form of the product contemplates the treatment of ingredients having strong olfactory characteristics, eg, flavor and aroma, to reduce those characteristics. For example, the dried residue of spinach and broccoli has been treated by heating in the presence of yoghurt powder and a small amount of moisture to eliminate the strong notes of aroma and flavor. This technique conditions these ingredients for incorporation into a healthy product, without detracting from the overall aroma and flavor of the product. It has been found that the prior art is particularly effective in preparing a healthy food bar product. The hydrofixing component, for example gelatin and / or gum, can be aerated, preferably in the presence of an aerating agent, before or after combining with components processed by high shear stress. The aerating agents ^^ preferred include egg whites and soy protein. Aerating agents are desirably added in amounts in the range of about 0 to 5 percent, more desirably from 0.1 to 3 percent. The products resulting from the present invention are unique, in part because they do not require any dehydration to be produced, that is, the product can be prepared without cooking. In addition, substantially there is no separation of moisture in the resulting product. The only moisture present is a sufficient amount to functionalize the dough. Consequently there is no excess water present. The hydrofixing system of the present invention is a mass that has been hydrated by the addition of moisture to provide hydrocolloidal stability, but which has no measurable free water, for example, syneresis is substantially interrupted. Reference is made to syneresis as the phenomenon of separation of water from a mass of material as a distinct phase. When the humidity is so minimal in a mass, or is sufficiently fixed to other components in the mass that the phase separation does not occur, the syneresis stops or interrupts. When syneresis occurs, free water is available in the system. Free water is generally undesirable in confectionery products of the type described herein, due to deterioration of the product and microorganic growth. A correlation has been made between free water and water activity, as a measure of product stability. Many food properties are affected by the content and nature of the water contained therein. Water participates in mass transfer and chemical reactions where it assumes a major role in determining the physical and chemical content of food. The production of a new food must almost inevitably confront the nature of the water, if the final product is to be stabilized with respect to the food content, the microbial growth, and other factors. A well-known method for characterizing the presence of water is through the activity of water. Water activity is measured as the ratio between the vapor pressure of water in an enclosed chamber that contains a food, and the saturation vapor pressure of water at the same temperature. Water activity indicates the degree to which water is fixed and, subsequently, is available to act as a solvent or participate in destructive chemical and microbiological reactions. When the water activity is low, the water is unavailable because it is tightly fixed to the superficial polar sites, through chemosorption. The water activity is defined as: P a,., = - where aw is the water activity, p is the partial pressure of water on the sample, and P0 is the vapor pressure of pure water at the same temperature (must be specified). Another definition of water activity that is thermodynamically most appropriate is p where Peq is the partial vapor pressure of the water in equilibrium with the solution, and P0 is the vapor pressure of pure water at the same temperature and pressure as the solution. When you add a solute to water, solute molecules displace water molecules, and the proportion of steam or aw pressures is altered. Entropy is also reduced as solute molecules are oriented to water molecules. As a result, the water molecules are not so free to escape from the liquid phase, and therefore the vapor pressure decreases. This change is governed by Raoult's law, which states that the decrease in vapor pressure of a solution is equal to the mole fraction of its solute. Similarly, the ratio of vapor pressures (aw) is governed by the number of moles of solute (n- and solvent (n2); P n, a,., = Po n? + N, Different solutes link or they fix the water to different degrees, depending on the nature of the solute, such as its level of dissociation, scope and nature of intramolecular fixation, solubility and chemical components. In addition, a portion of the total water content present in the food is strongly bound to specific sites in the chemicals that comprise the food substance. These sites may include the hydroxyl groups of the polysaccharides, the carboxyl, amino groups of the proteins, and other polar sites that may contain water by hydrogen bonding or other strong chemical bonds. In addition to the tightly bound water molecules, some of the water in Food usually binds less firmly, but is still not available as a solvent for different components of water-soluble foods. In this way, the water activity is low when the water is tightly bound to the surface polar sites through chemisorption. The sites may include hydroxyl groups of hydrophilic material, which are effective in controlling the activity of water. In the present invention the water activity is ^^ significantly lower than the water activity of products \? similar ones found in the candy industry. For example, sweets usually have an equilibrium relative humidity water (ERH) activity of 62 percent to 68 percent. The confectionery product of the invention, however, has at most only about 60 percent of ERH, and preferably is not greater than about 55 percent ERH. ^^ Another measure of free water in food substances can be provided by the amount of biological growth inside the composition. In the present invention, the The biological activity is less than about 100 ppm, preferably less than about 25 ppm, and most preferably less than about 10 ppm. Another distinguishing feature of the present invention is the ability to reduce fat and calories in confectionery products. As a result of the present invention, you can make a nougat confectionery product, which has little or no fat content. This product qualifies under industry standards for reference to it as Reduced Fat (which means that the fat content is reduced by 1/3) and as Low Fat (which means that the fat content is reduced by 50 percent). It is believed that at least some of the useful components according to the invention can be provided ^^ conveniently in the form of an effort form matrix Iv cutting, as that term is defined hereinbefore, since the shear-form matrix materials may exhibit a significantly improved wetting facility, due to a randomized structure that is the result of instantaneous flow processing or mixed by shear stress. In one embodiment, the shear form matrix refers to the product prepared ^^ by an instantaneous flow processing method, a method that mixes and conditions the ingredients for intimate contact and improved hydration. One embodiment of the present invention may also include the pre-instantaneous flow processing of certain ingredients, before their combination with other ingredients, as stated hereinabove. The processing by previous instantaneous flow is simply the processing by instant flow of the ingredients that comprise either the hydrofixation component or the saccharide-based component. A saccharide material, eg, polydextrose, can be processed by pre-instantaneous flow, with or without one or more adjunct ingredients, such as the active ingredients for the purpose of producing the feedstock which will then be combined with the hydrofixing component. . The instantaneous flow processing results in an increased surface area and increased solubility of the ingredients subjected thereto, and contributes to the actual fixation of the ingredients with one another. It may be particularly preferred, however, to avoid instant flow processing completely, through the use of low and high shear mixing processes. In this way, the added time and expense associated with instant flow processing (or prior instantaneous flow processing) can be avoided. The same qualities associated with the final product can be achieved (for example, the attributes of matrix of form of shear, the intimate mixing), through the use of the methods of mixing by shear, as would be achieved through the use of the processing by instantaneous flow. As noted hereinabove, the hydrofixing component is an ingredient that absorbs, delivers and maintains water in an amount sufficient to functionalize the resulting mass. The water that is hydrogenated is not separated and It becomes a separate phase. In accordance with the foregoing, the hydrofixing component cooperates with other ingredients to deliver and maintain sufficient water to functionalize the mass of ingredients, including those ingredients that have been subjected to instant flow processing. In this way, a hydrofixing component can be hydrated and mixed with the saccharide-based component (the latter being in the form of a shear-form matrix as a result of prior instantaneous flow processing, or as a result of low mixing). or high shear stress), to form a functionalized confectionery mass, hydrofixed. The hydrofixing component itself can also be subjected, if desired, to prior instantaneous flow processing prior to hydration, in order to improve its ability to moisten. It is often preferred to include a saccharide material with the hydrofixing component, when it is subjected to either instantaneous flow processing or shear mixing. After combining the hydrated hydrofixing component and the saccharide-based component, the moisture is quickly absorbed and disseminated throughout the non-hydrated components and / or ingredients. Again, unlike the methods and confectionery compositions of the prior art, no additional moisture is required to form a hydrated mixture. In this way, there is no excess water present in the resulting mass.

The instantaneous flow processing may be convenient in the present invention, since it is useful for preparing ingredients that are to be hydrated easily and quickly. Another very important result of the instantaneous flow processing is the intimate mixing of the ingredients. Traditionally, intimate mixing has been achieved through the use of water as a means of mixing. The instantaneous flow processing, however, intimately contacts the ingredients and randomizes the location of the ingredients and the structure of the resulting matrix. One can think of the randomization of the structure as the opening of the physical and / or chemical structure for hydration. The term instantaneous flow in the art has been recognized as referring to a process that uses temperature and strength conditions to transform a solid feed raw material into a new solid having a different morphological and / or chemical structure. The term "instantaneous flow" is described in U.S. Pat. Nos. 5,236,734, issued August 17, 1993, and 5,238,696, issued August 24, 1993, by the same assignee as the present one, as well as in the US patent. United States No. 5,518,730, issued May 21, 1996; U.S. Patent No. 5,387,431, issued February 7, 1995; and U.S. Patent No. 5,429,836, issued January 4, 1995. Instantaneous flow processing can be performed either by means of an instantaneous heat method, or by means of the less preferred instantaneous shear method, as described hereinafter. In the instantaneous heat process, the feed raw material is heated sufficiently to create an internal flow condition, which allows internal movement of the feed raw material at the subparticle level, and which leaves through the exit openings that They are provided on the perimeter of a rotating head. The centrifugal force created in the rotating head throws the raw material of feed material flowing out of the head, so that it is reformed with a changed structure. The force required to separate and discharge the feedstock that can flow is provided by the centrifugal force and the force of the atmosphere environmental that hits against the raw material of food that leaves the rotating head. £ ^ An apparatus for implementing an instant heat process is a cotton-wool type machine, such as the Eocene-floss model 3017, manufactured by Gold Medal Products Company of Cincinnati, Ohio, United States. Other apparatuses can also be used that provide similar temperature gradients and forces. In particular, a rotary machine developed and patented by Fuisz Technologies Ltd. of Chantilly can be especially preferred, Virginia, United States, and protected under the patent of the ^ ~ - * - ^^ ím. ,,, .. ..... «i z ^ A * ** ** *** ^ United States No. 4,458,823. In the instantaneous shear process, the coarting stress form matrix is produced by raising the temperature of the feed raw aster, which includes a non-solubilized carrier such as a saccharide material, until the carrier experiences the internal flow after the application of a shear force of fluid. The feedstock is advanced and ejected while in the condition of internal flow, and subjected to shear force of dissociating fluid, to form multiple parts or masses having a morphology different from that of the raw material of original power. The instantaneous shear process can be performed in an apparatus having elements for increasing the temperature of a non-solubilized feedstock, and elements for advancing it simultaneously for ejection.

A twin screw screw extruder of multiple heating zones can be used to increase the temperature of the non-solubilized feed stock. A second element of the apparatus is an ejector that reduces the feedstock to a condition for shear stress. The ejector is in fluid communication with the element to increase the temperature and is configured at a point to receive the feedstock while it is in the ^^^, ^^^^^^^^ ... ^ .. - ,. ^^, ^. . iaiÉiMhi iir- - ^ l, MM "a, MttÉ'M > internal flow condition. See United States Patent No. 5,380,473, issued on January 10, 1995, from the same assignee as the present one, and entitled Process for Making Shear-Form Matrix. From the instant heat and instantaneous shear processes described herein, it appears that the instantaneous heat is much more readily adaptable to the process of the invention. However, those skilled in the art may find that the instantaneous shear stress methodology can be adjusted to their particular needs. In the instantaneous flow processing, the time during which the feed material is subjected to high temperature is very short. In the instantaneous heat method, the feedstock is subjected to elevated temperature usually for only tenths of a second. seconds, and in the instantaneous shear method the feedstock is subjected to elevated temperatures for a time in the order of seconds. This has specific benefits in situations where materials must be degraded or otherwise adversely affected, through exposure excessive heat. The raw material for feeding the saccharide-based component to produce a shear-force matrix includes a carrier material. The carrier material can be selected from material that is capable of experi¬ mention the physical and chemical change associated with ^? ^ t? ^ ^ ^ .ma? t? ^ instant flow processing. Materials that can be used as carrier materials in the feedstock include, for example, saccharide ingredients such as sucrose, corn syrup solids, polydextrose, and mixtures thereof. Sugars can also be used as an ingredient in the feedstock. The sugars are those substances that are based on simple crystal structures of mono and disaccharides, that is, based on sugar structures based on (pentose) of 5 carbon atoms and (hexose) of 6 carbon atoms. Sugars include sucrose, fructose, lactose, maltose, etc., and sugar alcohols such as sorbitol, mannitol, maltitol, et cetera. Other materials that may be incorporated into the feedstock to improve the shear-form matrix include, for example, flavorings, sweeteners, colorants, surfactants, or emulsifiers, and oleaginous materials such as fats and oils. In the preparation of a suitable shear force form matrix, any of the adjunct materials described hereinbefore can be included. It has now also been found that although the preparation of a shear form matrix as a result of the instantaneous flow processing as described above may often be desirable, it can also be desirable. obtaining the same attributes in the final product, for example, intimate mixing, by means of the shear mixing, preferably the high shear mixing, of the components that make up the aforementioned feedstock, before combining the material feed premix thus prepared with the hydrofixing component, for example, gum or gelatin. In some cases, a combination of the instantaneous flow process and the shear mixing may conveniently be used to produce the product of the invention. For example, certain ingredients that comprise the saccharide-based feedstock can be subjected to instant flow procedures (such as pre-instantaneous flow processing), in order to combine them. Once combined, the feedstock with the hydrofixing component can then be blended by shear to produce the food and / or drug delivery system of the invention. An especially preferred high shear mixer is known as a Littleford FKM 1200. This device provides high shear mixing by means of close shear blades that are at right angles to one another. The shear blades consist of "aradores" and choppers, both of which are used for high shear mixing action. Although it is not desired to be limited by any particular theory, it is believed that the action of i? ake? high shear stress provides both mixing and localized spot heating of the blade contact with the mixed ingredients, thereby resulting in excellent dispersibility without the undesired effects of lumping, etc. The method of the invention also contemplates other high shear mixers (with one or more mixing blades), currently available or still to be developed. If desired, the high shear mixer can be additionally equipped with a jacket heater to provide the benefits of additional heating. A preferred temperature range is from about 30 degrees C to about 60 degrees C, more desirably within the range of about 30 degrees C to about 45 degrees.

C. A preferred method for high mixing ^^ Shear stress is as follows: first the jacket heater is activated in the high shear mixer, and it is allowed to warm to a temperature of about 40 degrees C. The component based on saccharides and other dry ingredients, eg, calcium carbonate, is then fed through the open hopper and allowed to mix using the harvesters. For a mixture of 8.1648 kilograms, for example, the device is first operated for approximately 2 minutes. Then they feed inside mix any added grease, together with emulsifiers, and the liquid-based hydrofixing component (along with any flavorings, sweeteners, and colorants), and activate the choppers or high-shear blades to further complete the mixing. During this time, the jacket temperature can be increased to within the range of about 50-60 degrees C, preferably about 58-60 degrees, to aid in mixing, especially ^^ if there is fat present in the mixture. The mixer is then operated for approximately 5-10 more minutes, probably longer, to complete the mixing of the saccharide-based component and the hydrofixation component. Once the mixing is complete, then the entire matrix is emptied into an appropriate container for slicing, sorting and shipping, and so on.

For example, it is extruded and cut into pieces of dose size. In certain cases, the use of a mixing apparatus of ^^ Low shear stress can also provide the product of the invention. Of these, a Sigma mixer and / or an industrial Hobart paddle mixer may be suitable. In a modality Preferred, dry ingredients (the saccharide-based component and any additional materials) are mixed in a Sigma mixer, until a good consistency is obtained. Separately, the liquid ingredients (hydrofixing components) are mixed in a Hobart mixer, and then added to the Sigma mixer with the dry ingredients. Then it's done Run the entire mixture in the Sigma mixer for approximately 3 minutes. The variations of the above process are certainly within the scope of the invention, depending on the characteristics of the individual ingredients, and the attributes that are desired within the final product. Another method for formulating the product of the invention uses a high and low shear mixing apparatus. First dry ingredients such as corn syrup solids and sucrose (polysaccharide component) are mixed together with other dry ingredients, eg, calcium carbonate, as well as any fat-based component and any emulsifier (s), in a high shear mixer, preferably a Littleford FKM 1200, in accordance with the procedure described above (first the splicers, followed by the shear blades for approximately 5-10 minutes). Then, in a low shear mixer (e.g., Hamilton) the liquid ingredients, i.e., the hydrofixation component together with any sweeteners, flavors, colors and, if desired, vitamin D3 formulation dissolved in syrup are mixed together. of corn, for a few minutes. This resulting mixture is then added to the dry mix (which has now been transferred from the high shear mixer to another low shear mixer, eg, Guittard). Then all the ingredients are mixed in this second bass mixer **. A? SX * m: J. ^? MJlSB? Íi? ISb l ^ ^ b kJ ^^ Shear stress for a few more minutes (~ 3 minutes), with the resulting mass then sent through an extruder for final processing such as slicing, sorting, and shipping, and so on. In still another embodiment of the method of the invention, first the polysaccharide component together with the calcium carbonate and the vitamin D3 are mixed together in the high shear mixer. The resulting formulation is then added to the extruder together with the liquid ingredients for final mixing, and extrusion. The extruder would of course be of the type that is adapted to receive the liquid components. Through the use of either instantaneous flow processing or shear mixing, or both, the need to cook the confectionery product of the present invention is eliminated. For a better understanding of the present invention, along with other additional objects, the following examples and tables are provided to illustrate the unique methods for making a confectionery dough and the products that are the result of it. Unless otherwise specified, the percentages of the components in the composition are given as percentage by weight (t%). In addition, unless otherwise indicated, all materials were obtained from commercial suppliers. EXAMPLE 1 A series of confectionery-type doughs according to the invention was prepared for delivery of a bioassimilable calcium source, in this case calcium carbonate powder. The hydrofixing material was selected to be a mixture of medium weight gelatin (250 Bloom) and gum arabic. The saccharide-based material was selected to be sucrose (6X) or a mixture of sucrose and corn syrup solids. The components and the preparation conditions for these batches are given in Table 1 below. In this series of batches, gelatin and gum arabic were previously mixed with glycerin. Then a controlled amount of water was added thereto, along with flavor and color. Calcium carbonate and saccharide-based material (corn syrup solids and sucrose) were added to a Littleford high shear mixer FKM-1200. The mixer was then operated for 2 minutes, using only the spiders. The previously mixed mixture of fat / emulsifier / sorbitan was added to the mixer. The previous hydrofixing material (gelatin and others) was also added, and mixed the resulting mass with a high shear mixer FKM-1200 for about 5-10 minutes. gggggí All of these batches produced products that were extruded and cut into pieces calculated to deliver approximately 00 milligrams of bioassimilable calcium. The products varied in fUfJÉMr iiT + - ^ - * ~ > > ** ~ - * - '** - *** - ^ - ^ »^ - ^» ~ ^ * »* degree of stickiness to the touch, but bulls were chewable, with more than an acceptable feeling in the mouth with at most only a minor amount of gritty texture in the chewing. In this way, a nougat product is produced that is very acceptable for consumers 1) without removing the excess water, and 2) without cooking the material. EXAMPLE 2 A nougat composition was prepared without cooking or removing water. The ingredients set forth in Table 2-A were mixed using a high shear mixer for 5 minutes at 40-50 cycles / minute.

This mixed composition was then mixed with colors and flavors in a Sigma mixer, again for 5 minutes at 40-50 cycles / minute. In a separate vessel, glycerin was mixed and , ^ ~ A »*« f ijfmimaif mtti -. ^^^^^ aa ^ ai. ^ - vegetable gum, and stirred until soft. Water was added, and again the mixture was stirred until smooth. Then gelatin was added together with flavorings and colorants, and the mixture was stirred for about 1 minute until thickened. This mixture was then heated to about 50 ° C in a microwave oven, about 30-45 seconds. The heated mixture was added to the primary mixture, and stirred with the Sigma mixer for about 5 minutes at 40-50 cycles / minute. The composition of the final product is presented in Table 2-B.

The resulting mass was removed from the mixer, and wound to the desired thickness, for example, about 3 centimeters. This product was completely homogeneous, and had 3 £? a chewable texture. EXAMPLE 3 Another chewable nougat product was made using the same materials and proportions described in Example 1, except that the components described there as being part of the primary mixture were processed together using the instantaneous flow processing (described in the specification as the previous instantaneous flow processing), to provide a shear force form matrix. This matrix was then added in a shear form to the colorant and flavoring, and was used as described. Again, the resulting product was homogeneous, chewy in texture, and tasty. EXAMPLE 4 The primary mixture prepared according to the method described in Example 1 was used to make a gelatin free jam product, suitable for use as a calcium supplement. The primary mixture, together with flavoring, coloring, and an artificial sweetener, were mixed together in a kettle for 5 minutes. Potassium citrate was then dissolved in water with heating at ~85 degrees C. Immediately the hot solution was added to the mixture of locust bean gum, carrageenan, and glycerin, in a laboratory beaker, and mixed to provide a lukewarm paste. This paste was then added to the previously mixed premix, and mixed for about 5 minutes. The final temperature of the The resulting nougat was ~ 50 degrees C. Table 3 gives the amounts of the ingredients in this chewy nougat jam.

This pleasant, chewable, gelatin-free nougat material was cut into pieces of approximately 5.3 grams, each of which provided 500 milligrams of calcium. EXAMPLE 5 An additional chewable nougat product was made in accordance with the method set forth in Example 1, which delivered 500 milligrams of calcium and 200 I.U.'s of vitamin D3 in flavors. both chocolate and mint, as follows: * Vitamin D3 was dissolved in a small amount of corn syrup and added with the liquid components. ** Flavors included the following: mint, spearmint, J8l & & amp; amp; H_3 t míi? * »M M m vanilla, cream, chocolate, and cocoa powder. CONSUMER FLAVOR PREFERENCES A chewable nougat formulation with mint flavor was compared, according to the previous modality, with three commercially available calcium supplement preparations (bought at the store) leaders, in a random taste test. 100 consumers were selected between the ages of to 70 to participate and evaluate a total of four products, ^^ in accordance with the following criteria on a scale of 1-9: l? bite, firmness, taste, sweetness, chewiness, fusion, stickiness, juiciness, hardness, taste and freshness (the higher the mark, the more positively the consumer judged each attribute). Each consumer was given an identical small size ration of each of the four products in the same order (with crackers and a sip of water between each serving). Consumers were not told the source or the > < ^ k identity of the products they were evaluating, apart from that each was a calcium supplement. Here are the results: 20 ^^ Hl ^ * ^ ^ ~? * ~ »I * * to * MiH¡LÍ * ttaiíaí t ^" ,, ^. • fifteen EXAMPLE 6 0 A healthy bar containing whole dried carrot and zucchini was prepared as using low shear mixing, as follows: In a Hobart mixer, ingredients 1-11 were mixed for 5 minutes at speeds 1 and 2. The pre-mixed mixtures of ingredients 12 and 13 were then mixed for 1 minute, and then ingredients 14 and 15 were added to the mixture. resulting mixture, and were additionally combined nrrttíit? lrtti? i ^ rrirr-f iíitr for 1 minute. Then ingredients 16 and 17 were added and mixed for 1 minute. The resulting mass was removed from the mixer, placed on a flat surface and wound to a completely uniform thickness of 1.27 centimeters. The mixture was allowed to stand at room temperature, and then cut into single-serving bars. (If desired, the resulting bars can then be coated with a commercial yogurt preparation). Thus, although those which are believed to be primarily the preferred embodiments have been described, those skilled in the art will note that other and additional changes and modifications can be made, without departing from the true spirit of the invention, and it is intended that include all such changes and modifications within the scope of the claims appended hereto.

Claims (15)

1. CLAIMS 1. A method of making a confectionery mass, comprising: combining a saccharide-based component and a hydrated hydrofixation component by means of shear mixing, and further combining at least one biologically active agent in said mass by adding said ingredient active to a selected component of said saccharide-based component, said hydrated hydrofixing component, and said combination.
2. 2. A method according to claim 1, wherein said shear mixing is at least one member selected from the group consisting of high shear mixing and low shear mixing.
3. 3. A method according to claim 2, wherein said confectionery mass is frayed having the matrix attributes of shear stress.
4. 4. A method according to claim 2, wherein said mixing with shear stress is mixed with high shear stress.
5. 5. A method according to claim 2, wherein said mixing with shear stress is mixed with low shear stress.
6. 6. A method according to claim 1, wherein said hydrofixing component comprises one or more ingredients. mtti - r rf ^ - •• "» '"" - > - ^ yj¡¡ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ & ^ ^ & n selected from the group consisting of a food-grade gum and gelatin.
7. 7. A method according to claim 1, wherein said saccharide-based component comprises a material of 5 saccharides selected from the group consisting of sucrose, corn syrup solids, polydextrose, and mixtures thereof.
8. 8. A method according to claim 1, wherein said saccharide-based component further comprises a material ^^ oleaginous, an emulsifier, or a mixture of these.
9. 9. A method according to claim 3, wherein said active ingredient comprises a bioassimilable source of calcium.
10. 10. A confectionery mass, comprising a fully functionalized hydrofixed dough, which has substantially no moisture phase separation, said confectionery dough comprising a saccharide-based component and a hydrofixation component in a matrix form. of frayed shear stress.
11. 11. A confectionery mass according to claim 10, which further comprises confectionery ingredients sufficiently hydrated to provide said hydrofixed, functionalized mass.
12. 12. A confectionery mass according to claim 11, wherein said hydrofixing component comprises at least one member selected from the group consisting of proteinaceous and food grade gums and said saccharide-based component comprises a saccharide material selected from the group consisting of sucrose, corn syrup solids, and mixtures thereof.
13. 13. A confectionery mass according to claim 12, further comprising an active ingredient, wherein said active ingredient is a bioassimilable source of calcium.
14. 14. A confectionery mass according to claim 13, wherein said shearing form matrix is frayed as a result of at least one method selected from the group consisting of high shear mixing and low shear mixing.
15. 15. A vegetable-based edible composition, comprising a hydrofixed confectionery mass, functionalized, comprising a component based on saccharides, a hydrofixation component and one or more plant components, said confectionery mass being in an effort-form matrix cutting and being frayed as a result of high or low shear mixing.