WO2008071797A1 - Produit de confiserie contenant de l'eau, un édulcorant en vrac cristallisant et de la bétaïne, procédé de fabrication d'un produit de confiserie et utilisation de la bétaïne dans un produit de confiserie - Google Patents

Produit de confiserie contenant de l'eau, un édulcorant en vrac cristallisant et de la bétaïne, procédé de fabrication d'un produit de confiserie et utilisation de la bétaïne dans un produit de confiserie Download PDF

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Publication number
WO2008071797A1
WO2008071797A1 PCT/EP2007/063990 EP2007063990W WO2008071797A1 WO 2008071797 A1 WO2008071797 A1 WO 2008071797A1 EP 2007063990 W EP2007063990 W EP 2007063990W WO 2008071797 A1 WO2008071797 A1 WO 2008071797A1
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Prior art keywords
product
betaine
confectionery product
confectionery
sweetener
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Application number
PCT/EP2007/063990
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English (en)
Inventor
Mika Koivistoinen
Geoffrey O'sullivan
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Danisco A/S
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Publication of WO2008071797A1 publication Critical patent/WO2008071797A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/44—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing peptides or proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
    • A23G3/52—Aerated, foamed, cellular or porous products

Definitions

  • the present invention relates to sugar and chocolate confectionery products containing water, crystallizing bulk sweetener and betaine.
  • the present invention also relates to processes for producing a confectionery product and to uses of betaine in a confectionery product.
  • Sugar and chocolate confectionery products traditionally have a sweet taste and a high amount of a sweetener such as sucrose, which will have the advantage of keeping the product free from spoilage by bacteria during storage.
  • a sweetener such as sucrose
  • the high ratio of bulk sweetener to water may cause problems due to supersaturation or close to supersaturation conditions of the bulk sweetener in the water. This, in turn, provides a tendency for the bulk sweetener to crystallize at the surface of the product due to moisture migration at said surface.
  • Sugar and chocolate confectionery products are well known in the art. They vary in composition, some having a hard crust, such as hard candy, while some having a soft texture, such as aerated confectionery products, for example zephyr. Depending on the composition, confectionery products may be prepared in several steps, namely using some of the following stages from mixing, boiling, cooling, beating and forming.
  • Confectionery products have traditionally derived their sweetness from sucrose. Its organoleptic and technological properties render it particularly suitable for confectionery products.
  • Sucrose is a disaccharide comprised of a glucose and fructose moieties, and it is present in processed foods in significant amounts.
  • a wide variety of other sweeteners have also been proposed and some have been used in confectionery.
  • One class of replacement sweetener for sucrose in confectionery is polyols, in particular sorbitol, maltitol, isomalt, lactitol, xylitol and mixtures of sugar alcohols typically known as hydrogenated starch hydrolysates. Polyols as sweeteners, besides contributing fewer calories to the confectionary than the equivalent quantity of sucrose are also less cariogenic.
  • Confectionery products containing high concentrations of sucrose or other crystallising bulk sweeteners may crystallize either during manufacture or on storage. Although this may be desirable for certain products, such as fondant and fudge, in most other cases it is seen as a quality defect.
  • the control of sugar crystallisation is at the heart of the confectionery industry. It is the control of the amount of sugar crystallisation and size of these crystals present in the finished product, which make it possible to create the vast range of these food products. From fondant cremes with more than fifty percent crystallised sugars to gelatine gummies with almost no crystallised sugar. Traditionally the non crystallising portion of the confectionery product were called doctoring agents. Typical doctoring agents are invert syrup and glucose syrups. Glucose syrups are made from the acid or enzyme hydrolysis of starch to make syrup consisting of glucose, maltose, maltotriose and higher polysaccharides.
  • Invert sugar is made from the acid or enzyme hydrolysis of sugar (sucrose) and consists of equal amounts of fructose and glucose. Both of these doctoring agents serve to increase the solubility of the sugar (sucrose) and reduce the amount of sugar crystals in the product.
  • An aerated confectionary i.e. marshmallow, zephyr and pastila
  • Aerated confectionery has a porous, foam-like texture. Marshmallows are popular with children and adults alike, and are eaten with or without accompaniments. They are extruded as soft cylinders, cut in sections and rolled in a confectioner's sugar. When the density of an aerated mass of a combination of sugar or a sugar substitute and fruit or pectin or agar and a protein is 400 kg/m it is called zephyr, when the mass is 600 kg/m 3 it is called pastila. Zephyr is the marshmallow type of foam-like system, which is traditionally produced from egg white (fresh, frozen or dry).
  • Zephyr products have typically a semiball-form. It is developed on agar, pectin, gelatin, carrageenan and the salts of carrageenan, including furcellaran. In order to improve flavor and increase shelf-life of the product, zephyr can be coated with chocolate. Zephyr is a very popular and important confectionery product, especially in Russia. The main problem about the product is the drying of the product during storage. When the product dries, it produces a hard crust which impairs both appearance and texture.
  • Betaine also known as trimethylglysine, TMG, glycine betaine, oxyneurine or 1- carboxy-N,N,N-trimethylmethanaminium hydroxide (chemical formula C 5 HnNO 2 ) is a natural product found in plants, like sugar beets, spinach and broccoli.
  • Betaine is an organic osmoprotectant, which is highly hygroscopic. It may also act as a humectant in foods since it reduces water activity thereby extending shelf-life, it adds nutritional benefits and improves flavors. It may be available as anhydrous betaine (no water of crystallization) or betaine monohydrate. Betaine also forms an inner salt between its positively charged nitrogen atom and a negatively charged oxygen atom.
  • Betaine supplements are manufactured as byproducts of sugar beet processing. They are available in powder, tablet, and capsule fo ⁇ ns.
  • Betaine is recovered as a by-product of beet sugar production.
  • sugar is typically crystallized in several consecutive crystallisations and in each crystallization, the level of non-crystallizing impurities rises.
  • Sodium and potassium salts and betaine are the main non-sugar impurities remaining in the solution.
  • the solution also contains a number of other sugars such as glucose, fructose and raffinose. Since raffinose and sodium and potassium salts are effective sucrose crystallization inhibitors, it becomes increasingly difficult to crystallize sucrose from the solution.
  • the final solution from which sucrose can no longer be crystallized is called molasses.
  • the amount of betaine in molasses is typically 4 to 7 % calculated on the dry substance. Betaine can be recovered from molasses by using chromatographic separation and/or ion exchange technologies.
  • betaine reduces the crystallization rate of sucrose by a dilution effect.
  • betaine is not classified as a sucrose crystallization inhibitor and betaine has been found to have less of a negative effect on the crystallization rate of sucrose than raffinose and sodium and potassium salts.
  • betaine was used mainly in pharmaceutical preparations for increasing the concentration of acids in the stomach.
  • Betaine has been used in animal feeds to stimulate weight increase.
  • Betaine is used also in cosmetics because it is non-irritating and it has moisturizing properties.
  • the areas of use are typically food preservatives, dietary supplements and rehydration drinks.
  • Betaine is a nutrient that plays an important role in the health of the cardiovascular system. Studies have suggested that betaine, along with other nutrients, helps to reduce potentially toxic levels of homocysteine, a naturally occurring amino acid that can be harmful to blood vessels thereby contributing to the development of heart disease, stroke, and peripheral vascular disease (reduced blood flow to the legs and feet). In the mammalian body, betaine has a vitamin resembling function. The action mechanism is closely related to the mechanism of folic acid and vitamin B] 2 , homocysteine is broken down and toxic levels of this substance are reduced in the bloodstream.
  • Betaine is present in liver, kidney, testes, spleen, pancreas and heart, reducing the risk for serious conditions, such as heart strokes and fatty deposits in the liver.
  • Dimethyl glycine a derivative of betaine, enhances the immune response. Betaine also plays a major role in protecting kidney cells against highly osmotic urine.
  • Betaine is a natural product and hence its use in the food industry is of great interest.
  • the inventors of US patent No. 6,217,930 have found that betaine alone accomplishes objectives served by the combination of other components normally added to foods, namely emulsifiers, gums, enzymes, fibers and fruit.
  • the advantages gained included the ability to retard moisture migration from the baked goods, the ability to retard staling of the baked goods and impart a smoother and softer texture to the baked goods.
  • betaine also eased the preparation of the baked goods by decreasing the viscosity, thereby facilitating the mixing and the processing in preparing the baked product.
  • Betaine has been added previously to baked goods in US Application No. 11/455,077 filed on 16 June 2006, to provide a product which retards the moisture migration and improves the organoleptic properties as an alternative to the combinations of earlier used ingredients.
  • betaine as a replacement for emulsifiers and enzymes.
  • betaine has not been suggested for retarding the crystallization and thereby increasing the shelf-life of sugar and chocolate confectionery products.
  • the present inventors have found that combining betaine with water and crystallizing bulk sweetener in confectionery products, wherein the ratio of sweetener and water is sufficient for providing supersaturation or close to supersaturation conditions, will surprisingly provide a significant retardation of the crystallization of the sweetener at the surface of the product.
  • the present invention relates to a sugar or chocolate confectionery product comprising from 0.5 to 50 % by weight of water, a crystallizing bulk sweetener which is selected from sugars and polyols and mixtures thereof, and wherein the amount of said sweetener is above 10 % on a dry solid basis when said sweetener is a sugar or a mixture of sugars and above 25 % on a dry solid basis when said sweetener is a polyol or a mixture of polyols, as well as optional additional component(s), and wherein said confectionery product comprises from 0.05 to 5.0 % on a dry solid basis of betaine.
  • the amount of sugar sweetener is typically above 15 % and the polyol sweetener is typically above 30 % calculated on a dry solid basis.
  • An embodiment of the present invention is directed to a confectionery product, wherein the bulk sweetener has a tendency to crystallize at the surface of said product.
  • a further embodiment of the present invention is directed to a product wherein betaine causes retardation and/or reduction of the tendency of said bulk sweetener to crystallize at said surface.
  • the ratio of said bulk sweetener to said water is sufficient for providing supersaturation or close to supersaturation conditions of said bulk sweetener in said water.
  • the present invention also relates to a process for producing a confectionery product comprising combining water, crystallizing bulk sweetener, betaine and optional additional component(s) and preparing a confectionery product, wherein the amount of water is from 0.5 to 50 % by weight of the total product, the amount of crystallizing bulk sweetener is above 10 %, preferably above 15 %, on a dry solid basis when said sweetener is a sugar or a mixture of sugars and above 25 %, preferably above 30 %, on a dry solid basis when said sweetener is a polyol or a mixture of polyols, and the amount of betaine is from 0.05 to 5.0 % on a dry solid basis of said product.
  • a preferred embodiment of the present invention is related to a process for producing a zephyr.
  • the present invention relates also to a process for retarding crystallization at the surface of a confectionery product, containing crystallizing bulk sweetener, which process comprises including betaine in said product in an amount from 0.05 to 5.0 % on a dry solid basis of said product for retarding the tendency of said bulk sweetener to crystallize at said surface during storage.
  • a further object of this invention is the use of betaine for retarding the crystallization of a crystallizing bulk sweetener in a confectionery product during storage.
  • said confectionery product is a soft confectionery product and said bulk sweetener comprises sucrose, which has a tendency to crystallize in said product during storage.
  • sucrose and polyols may reach a level, wherein they crystallize in the confectionery product even when the level of sweetener is lower than discussed above. This is true especially as regards crystallization on the surface of the product.
  • the present invention relates to a confectionery product comprising water, a crystallizing bulk sweetener, optional additional component(s), and betaine.
  • the invention provides improved properties such as retarded crystallization of sucrose, extended shelf-life, controlled moisture migration, and retarded staling of the confectionery product during storage.
  • the invention relates especially to the moderation and/or retardation of sugar and or polyol crystallization in sugar and chocolate confectionery products.
  • confectionery product refers to a large range of food items rich in sugar or other sweeteners.
  • Confectionery products exist in a variety of forms and according to the Handbook "The Science of Sugar Confectionery", W. P. Edwards, 2000, ISBN: 0-85404-593-7, the confectionery industry divides itself into three classes: chocolate confectionery, flour confectionery and sugar confectionery.
  • Chocolate confectionery is things made out of chocolate.
  • Flour confectionery covers items made out of flour.
  • Sugar confectionery covers the rest of confectionery.
  • liquorice which does contain flour, is considered to be sugar confectionery.
  • the term "'confectionery product'" in the present specification and claims refers to sugar confectionery and chocolate confectionery. It does not include flour confectionery which relates to the baking area.
  • the sugar and chocolate confectionery of the present invention relates to products which are generally called sweets.
  • the preferred embodiments of the present invention relate to sugar confectionery.
  • the sugar confectionery of the present invention is typically selected from the group consisting of hard or soft candies, gums, gelatin candies or gums, , caramels, jellies such as pectin jellies, fudge, toffee, fondant, marzipan, and aerated confectionery products.
  • the confectionery of the invention includes lozenges, tablets and fondants including pharmaceutical confectionery products.
  • the aerated confectionery product of the invention is typically a soft confectionery product selected from marshmallow, zephyr, pastila, chewy candy, nougat, jellie foam, pulled sugar, Halva and filling for confectionery.
  • sweeteners are selected from the group consisting of sweet- tasting carbohydrates, which are either sugars or polyols. Said sweeteners are typically selected from sucrose, fructose, glucose, galactose, maltose, lactose, mannose, trehalose, trehalulose, isomaltulose, tagatose, sorbitol, mannitol, xylitol, isomalt, maltitol, lactitol and erythritol and mixtures thereof.
  • additional components refers to confectionery ingredients well known to those skilled in the art. Said additional components are typically selected from non-crystallizing sweeteners, bulking agents, milk products, flavouring agents, gelling agents, humectants, foaming agents, filling agents, fruit products, proteins, cocoa products and acids.
  • the reference to a '"tendency to crystallize' * refers to a natural process of formation of solid crystals from a solution which is supersaturated in relation to the crystallizing components. Supersaturated conditions result when the conditions of a saturated solution are changed, for example due to moisture migration from and/or in the solution.
  • staling is well known in the art and it refers to changes in a product, caused by aging and can involve changes to the texture and flavour.
  • the present invention primarily relates to a sugar or chocolate confectionery product, which includes aerated confectionery (zephyr, marshmallows, chewy candies, nougat, jellie foams, pulled sugar and Halva) as well as gelatine gums, pectin jellies, toffee, fudge, hard and soft candies with lozenges, tablets and fondant.
  • aerated confectionery zephyr, marshmallows, chewy candies, nougat, jellie foams, pulled sugar and Halva
  • gelatine gums pectin jellies, toffee, fudge, hard and soft candies with lozenges, tablets and fondant.
  • said aerated confectionery product is a soft confectionery product selected from a group consisting of a marshmallow, a zephyr, a pastila and a filling for confectionery.
  • the amount of betaine in a confectionery product according to the invention is between 0.05 and 5.0 %, preferably between 0.1 and 2.5 % and most preferably between 0.2 and 1 % on a dry solid basis of said confectionery product. This amount of betaine has been found to be effective in moderating and/or retarding the crystallization of the bulk sweetener in the confectionery product.
  • the ratio of said bulk sweetener to said water in the present invention is sufficient for providing supersaturation or close to supersaturation conditions of said bulk sweetener in said water.
  • betaine is present in an amount sufficient for retarding the crystallization of sucrose contained in said confectionery product during storage.
  • betaine is present in amounts sufficient for extending the shelf- life, controlling the moisture migration and for retarding the staling of said confectionery product during storage.
  • the betaine is effective in providing all of the above mentioned advantages.
  • the confectionery product contains crystallizing bulk sweetener above 10 %, preferably above 15 % on a dry solid basis when said sweetener is a sugar or a mixture of sugars and above 25 %, preferably above 30 % on a dry solid basis when said sweetener is a polyol or a mixture of polyols.
  • the total sugar sweetener content is preferably between 25 and 75 %, most preferably between 60 and 70 % on a dry solid basis of said confectionery product.
  • said crystallizing bulk sweetener comprises a mixture of sugar(s) and polyol(s)
  • the amounts are such that either the sugar(s) comprise above 10 %, preferably above 15 %, or the polyol(s) comprise above 25 %, preferably above 30 %, on a dry solid basis of said sweetener.
  • the crystallizing bulk sweetener is selected from the group consisting of sweet-tasting carbohydrates, which are either sugars or polyols comprising sucrose, fructose, glucose, galactose, maltose, lactose, mannose, trehalose, trehalulose, isomaltulose, tagatose, sorbitol, mannitol, xylitol, isomalt, maltitol, lactitol and erythritol and mixtures thereof.
  • sweet-tasting carbohydrates which are either sugars or polyols comprising sucrose, fructose, glucose, galactose, maltose, lactose, mannose, trehalose, trehalulose, isomaltulose, tagatose, sorbitol, mannitol, xylitol, isomalt, maltitol, lactitol and erythritol and mixture
  • betaine is used for retarding the crystallization of the bulk sweetener during storage.
  • the retardation effect may be obtained also for lower levels of bulk sweetener than those described above.
  • betaine may be used to retard the crystallization of such sweeteners even when the level of sweetener is below 10 %.
  • Some polyols may, in fact, start crystallizing on the surface of a product even though the polyol level in the product is as low as 5 % and betaine can be used to retard this kind of crystallization according to the present invention.
  • the confectionery product according to this invention contains water from 0.5 to 50 %, preferably between 15 and 40 % and most preferably between 18 and 30 % by the total weight of the confectionery product.
  • optional additional component(s) may be included also.
  • Said optional additional component(s) according to this invention is/are confectionery ingredients selected from non-crystallizing sweeteners, bulking agents, milk products, flavouring agents, gelling agents, humectants, foaming agents, filling agents, fruit products, proteins, cocoa products and acids.
  • said betaine is effective in reducing retrogradation of the starch in said confectionery product during storage.
  • confectionery product is a soft product and betaine is present in an amount sufficient for providing a softer crust on said confectionery product during storage compared to a similar confectionery product without betaine.
  • Unwanted crystallization may also take place within a confectionery product and the betaine is effective also in keeping the interior of the confectionery product from excessive crystallization during storage.
  • confectionery product is a soft product and after a storage time of 6 months or longer, it has a crust and/or a center, which is softer than the crust and/or center of a similar confectionery product made without betaine.
  • the invention relates also to the use of betaine for improving the shelf-life of said confectionery product.
  • An embodiment of the present invention relates to a use of betaine for improving the softness retention of said confectionery product during storage.
  • betaine controls the migration of moisture in said confectionery product during storage; it retards the staling of said confectionery product during storage as well as reduces retrogradation of any starch in said confectionery product during storage.
  • Starch trays were prepared using previously dried warm moulding starch and warmed to about 80 0 C before use. Impressions were made to yield semi spherical moulds giving finished sweets of approximately 25 mm diameter and 15 mm deep.
  • the buffer solution was quickly mixed in to the cooked mass which was then poured into a preheated depositor and deposited into these impressions. Sufficient sweets were able to be deposited before the mass began to thicken and gel. Filled trays were placed in a warm oven (temperature 50 0 C) which was then allowed to cool to ambient overnight. Gums were removed from starch approximately 24 h after depositing, brushed to remove excess starch then placed individually in cardboard boxes avoiding any sweet- sweet contact. These boxes were stored as detailed below. Preparation of mallow
  • This value represents typical densities of commercial products such as the foam portion of gummi bear types and schaum products such as shrimps and was agreed with the client at the start of this part of the project.
  • buffer and colour were quickly mixed in and the mass deposited into pre-prepared starch trays as for gums. Due to the higher viscosity of these mixes, individual sweets could not be hand deposited and so the mass was run into channels in the moulding starch to form a strip of foam, in appearance similar in character to that of an extruded rope.
  • the filled trays were treated in the same way as the gums, brushed free of starch and placed under the same storage conditions.
  • Sweets were held at 20 °C/ambient RH and 24 °C/50 % RH storage for up to 12 weeks. Physical measurements were made at the start, end and two intermediate time points, microscopy examinations were made at the start, end and one intermediate time point.
  • the water activities of the samples before and during storage were measured using a Novosina A w meter and carried out in triplicate.
  • the microstructure of fresh and selected stored samples was examined using light microscopy.
  • slices were cut by hand using a razor and photographed with a macro lens.
  • thinner slices from the top surface inwards were cut, mounted in liquid paraffin and examined by polarised light microscopy with a tint plate for colour contrast.
  • slivers from the outside and inside were examined by polarised light microscopy. No macro photographs were taken of these as the samples were too soft to cut.
  • Samples were assessed informally by a panel of tasters experienced in confectionery products and were tasted before and during storage.
  • Weight loss presumed to be moisture loss, increased with storage time and temperature for the gums. This loss was similar for the three samples up to week 6 but by 9 weeks the control sample (containing no betaine) stored at 24 0 C had clearly lost more moisture than the others; surprisingly the weight loss for the 0.25% betaine gums was less than for the 0.5 % betaine gums.
  • the pattern of weight loss for gums stored at 2O 0 C showed the 0.25% betaine gums to have lost the greatest amount of moisture and the 0.5% betaine gums the least but at 24 0 C although the 0.25% betaine gums lost less than the control, the greatest weight loss was for the 0.5% betaine gums.
  • a pectin-based zephyr product was produced both by batch and continuous methods.
  • a blend with batch-method was prepared of apple mash with pectin and sugar. Apple mash was put into the mixer with rotational speed of 30 revolution. Slowly dried pre- mix of pectin/sugar (3-5 parts of sugar to 1 part of pectin) is added and mixed for 2 hours to ensure complete pectin swelling. If the blend is tempered to approximately 45° C, the swelling time can be reduced to 1 hour.
  • Sugar/treacle syrup is prepared by dissolving sugar in the boiling water. Treacle is added and the syrup is boiled at the heating steam of approximately 0.3 MPa up to the solids content is 84.5 %.
  • this zephyr mass is prepared by putting apple/pectin blend and sodium lactate into the whipping mixer and it is mixed after this.
  • Sugar and egg white is added and mixture is whipped for 6-8 minutes to ensure firm foamlike mass.
  • Sugar/treacle syrup is added and tempered at approx. 92.5° C to the whipped mass and whipping is continued for 5 minutes.
  • color and flavoring is added and the mass is mixed for 1 minute.
  • the mixture is immediately moved for moulding after this.
  • the mass temperature should not decrease.
  • a moulding chamber should be equipped with the heating system. The moulding duration should not exceed 10 minutes.
  • the finished zephyr mass had the following properties:
  • the trays with semi-balls are moved for texture formation for 3-4 hours at a room temperature. Then the trays are moved to a drying chamber, where zephyr semi-balls are dried for 5-6 hours at approx. 37.5 ° C and 55% of relative humidity. After drying and cooling zephyr semi-balls are dredged with powdered sugar, pasted together and packed in boxes.
  • a blend with continuous-method process was prepared of pectin/sugar/apple mash syrup. First water (t° C approx. 47.5), apple mash and 1 batch pectin dosage were added into the mixer, at this stage solids content was approximately 5.5%. Pectin swelling time was approximately 10-15 minutes.
  • the blend was pumped into the boiler and boiled for 2-3 minutes for complete pectin dissolution.
  • Sugar and sodium lactate was added. After sugar dissolution the pectin/sugar/apple mash syrup was filtered with solids approximately 60% and boiled up to the solids content was 82%.
  • Zephyr mass was prepared by adding treacle, egg white and pectin/sugar/apple mash syrup into the mixer, all the components were mixed and the mass was moved to the heated container. Acid and color were added. The mass was moved (t° C approx. 74, solids - approx.77.5%) to the whipping machine for dispersion of air bubbles and homogenization of the mass. The finished zephyr mass was moved to moulding. Finished zephyr mass had the following properties:
  • zephyr semi-balls were moved to a texture formation chamber with a room temperature for 7 minutes. Then they were dried on the conveyer with halogen lamps above (t° C - approx. 62) and acclimatized in an airing chamber (t° C - approx. 27.5, airing rate - 4.5 m/sec.) for 4 minutes. Due to drying and acclimatization a fine lattice appeared on zephyr.
  • Agar-based zephyr product was produced in the following manner. First agar/sugar/treacle was prepared by dissolving agar in water (water is ⁇ 80% of sugar content). Syrup was boiled at the heating steam of approximately 0.3 MPa up to the solids approximately 84.5%. Treacle was added stirring thoroughly.
  • Zephyr mass was prepared with either batch or continuous method.
  • Zephyr mass preparation with batch-method included adding 1 batch dosage of apple mash and sugar, half dosage of egg white into the whipping mixer and whipping with a closed cover for 8-10 minutes at rotational speed approx. 250-300 revo. Without stopping the whipping mixer the rest of egg white was added and whipping was continued with an open cover for better aeration and sulphur dioxide removal for 10- 12 minutes. After this acid, color and flavoring was added into hot agar/sugar/treacle syrup and zephyr mass was whipped for 1-2 minutes. Zephyr mass was then transferred to moulding. When the continuous-method zephyr preparation was used, a special machine consisting of four-level continuous mixers, a batcher, a pump and a whipping chamber was used.
  • Zephyr mass was transferred to a moulder, that stamps out semi-balls on trays.
  • the trays with semi-balls were moved for texture formation for 3-4 hours at a room temperature. Then the trays were moved to a drying chamber, where zephyr semi- balls were dried for 4-6 hours at approx. 37.5 ° C and 55% of relative humidity. Solids content after drying was approximately 79%. After drying zephyr semi-balls were dredged with powdered sugar, pasted together and packed in boxes.
  • a pectin-based zephyr product was prepared according to the method described in Example 2. Used amounts of ingredients were the following:
  • An agar-based zephyr product was prepared according to the method described in Example 3. Used amounts of ingredients were the following:

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Inorganic Chemistry (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Confectionery (AREA)

Abstract

L'invention porte sur un produit de confiserie comprenant de l'eau, un édulcorant en vrac cristallisant et de la bétaïne. Un mode de réalisation de l'invention se rapporte à un produit de confiserie dans lequel l'édulcorant en vrac a tendance à cristalliser à la surface dudit produit. La bétaïne provoque un retard et/ou une réduction de la tendance dudit édulcorant en vrac à cristalliser à ladite surface. L'invention porte également sur un procédé de fabrication d'un produit de confiserie et sur un procédé pour retarder la cristallisation à la surface d'un produit de confiserie. Un autre objet de cette invention est l'utilisation de la bétaïne pour retarder la cristallisation d'un agent édulcorant en vrac cristallisant dans un produit de confiserie pendant le stockage.
PCT/EP2007/063990 2006-12-15 2007-12-14 Produit de confiserie contenant de l'eau, un édulcorant en vrac cristallisant et de la bétaïne, procédé de fabrication d'un produit de confiserie et utilisation de la bétaïne dans un produit de confiserie WO2008071797A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
FI20065815 2006-12-15
FI20065815A FI20065815A0 (fi) 2006-12-15 2006-12-15 Makeistuote, joka sisältää vettä, kiteytyvää makeuttajaa ja betaiinia, menetelmä makeistuotteen valmistamiseksi ja betaiinin käyttö makeistuotteessa

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WO2008071797A1 true WO2008071797A1 (fr) 2008-06-19

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WO (1) WO2008071797A1 (fr)

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP2260721A1 (fr) * 2009-05-20 2010-12-15 Sobel France S.a.s. Confiserie aéré de type guimauve et son procédé de préparation
US20130309370A1 (en) * 2010-12-21 2013-11-21 Sudzucker Aktiengesellschaft Mannheim/Ochsenfurt Isomaltulose in Fondants
US9060962B2 (en) 2008-11-04 2015-06-23 University Of Kentucky Research Foundation D-tagatose-based compositions and methods for preventing and treating atherosclerosis, metabolic syndrome, and symptoms thereof
US20150351422A1 (en) * 2013-01-18 2015-12-10 Südzucker Aktiengesellschaft Mannheim/Ochsenfurt Non-cariogenic jelly confectionary
WO2023025934A1 (fr) * 2021-08-27 2023-03-02 Société des Produits Nestlé S.A. Confiserie aérée

Citations (4)

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Publication number Priority date Publication date Assignee Title
GB1239309A (fr) * 1967-07-24 1971-07-14
SU581140A1 (ru) * 1976-12-22 1977-11-25 Киевская Ордена Трудового Красного Знамени Кондитерская Фабрика Им. К.Маркса Сахаросодержащий продукт
US6217930B1 (en) * 1999-02-24 2001-04-17 Cultor Food Science, Inc. Betaine and bakery products
EP1408776B1 (fr) * 2001-07-03 2007-02-21 NBTY, Inc. Nouveaux produits alimentaires contenant de la betaine

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB1239309A (fr) * 1967-07-24 1971-07-14
SU581140A1 (ru) * 1976-12-22 1977-11-25 Киевская Ордена Трудового Красного Знамени Кондитерская Фабрика Им. К.Маркса Сахаросодержащий продукт
US6217930B1 (en) * 1999-02-24 2001-04-17 Cultor Food Science, Inc. Betaine and bakery products
EP1408776B1 (fr) * 2001-07-03 2007-02-21 NBTY, Inc. Nouveaux produits alimentaires contenant de la betaine

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
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DATABASE WPI Week 197841, Derwent World Patents Index; AN 1978-74065A, XP002170471 *

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US9060962B2 (en) 2008-11-04 2015-06-23 University Of Kentucky Research Foundation D-tagatose-based compositions and methods for preventing and treating atherosclerosis, metabolic syndrome, and symptoms thereof
EP2260721A1 (fr) * 2009-05-20 2010-12-15 Sobel France S.a.s. Confiserie aéré de type guimauve et son procédé de préparation
CN101919481A (zh) * 2009-05-20 2010-12-22 罗赛洛(温州)明胶有限公司 棉花糖状充气糖果及其制备方法
US20130309370A1 (en) * 2010-12-21 2013-11-21 Sudzucker Aktiengesellschaft Mannheim/Ochsenfurt Isomaltulose in Fondants
US9510607B2 (en) * 2010-12-21 2016-12-06 Südzucker Aktiengesellschaft Mannheim/Ochsenfurt Isomaltulose in fondants
US20150351422A1 (en) * 2013-01-18 2015-12-10 Südzucker Aktiengesellschaft Mannheim/Ochsenfurt Non-cariogenic jelly confectionary
WO2023025934A1 (fr) * 2021-08-27 2023-03-02 Société des Produits Nestlé S.A. Confiserie aérée

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