เอกสารสิทธิบตั รยุโรป จากฐานข้ อมูล http://gb.espacenet.com
เรื่ อง ข้ าว ในหมวด ของหวาน ลูกกวาด ขนมหวานรสอัลมอนต์; ชนิดเคลือบและสอดไส้
(Sweetmeats; Confectionery; Marzipan; Coated or filled products)
จานวน 22 เรื่ อง
ปราโมทย์ ธรรมรัตน์และนิศากร วรวุฒยิ านันท์
หน่วยสร้ างสานึกและพัฒนาประโยชน์จาก
เอกสารสิทธิบตั รเพื่อการวิจยั และพัฒนา (สสวพ) สกว
สถาบันค้ นคว้ าและพัฒนาผลิตภัณฑ์อาหาร มหาวิทยาลัยเกษตรศาสตร์ 0-2942-8629 ต่อ 626, 908
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1. DE19842904 - 3/23/2000
SOFT CARAMEL WITH RICE CONFECTIONERY FOOD PRODUCT
COMBINES RELATIVELY SOFT MASTICATING PROPERTIES WITH
REDUCED CALORIE CONTENT
URL EPO =
http://v3.espacenet.com/textdoc?F=3&CY=ep&LG=en&IDX=DE19842904
Inventor(s):
GRYGIEL BENNO (AT)
Applicant(s):
GRYGIEL BENNO (AT)
IP Class 4 Digits: A23G
IP Class:A23G3/00; A23G3/32
E Class: A23G3/00; A23G3/02K; A23G3/02K20; A23G3/02M; A23G3/20F; A23G3/26; A23L1/18F
Application Number:
DE19981042904 (19980918)
Priority Number: DE19981042904 (19980918)
Family: DE19842904
Abstract:
Abstract of DE19842904
A soft caramel food product for human consumption consists of a chocolate caramel product
containing a puffed rice grain jointly having the overall shape of approximating a fir tree cone. The
caramel and puffed rice form a substantially homogenous mass. An Independent claim is included for
the manufacturing method of the caramel food.Description:
Description of DE19842904
Die Erfindung betrifft ein Puffgetreide enthaltendes Weichkaramelprodukt sowie ein Verfahren zu des
sen Herstellung. Insbesondere betrifft die Erfindung ein Puffreiskörner enthaltendes
Schokoladenkaramelprodukt, bevorzugt in Tannenzapfenform.
Die DE 44 02 643 betrifft eine Puffreiskörner enthaltende Schokoladenware, insbesondere in
Tafelform. Diese Druckschrift enthält keinen Hinweis auf die Verwendung eines Karamelprodukts.
Karamelerzeugnisse werden wegen ihres Geschmacks und ihres Kaueindrucks geschätzt, sind aber
aufgrund ihrer harten Konsistenz teilweise schlecht verträglich. Oft sind Karamelerzeugnisse auch sehr
schwer und kalorienreich und daher im Rahmen einer kalorienbewussten Ernährung nicht unbedingt
akzeptabel. Es besteht daher ein Bedarf nach gut bekömmlichen, leichten Karamelerzeugnissen, die in
sensorisch und optisch ansprechender Form präsentiert werden können.
Der Erfindung liegt somit die Aufgabe zugrunde, ein gut verträgliches, kalorienvermindertes
Karamelprodukt bereitzustellen. Das Produkt soll einen angenehmen sensorischen Eindruck und ein
ausgewogenes Mundgefühl vermitteln. Es soll leicht von Hand essbar sein, jede beliebige Form
annehmen können und gut lagerfähig sein. Das Produkt soll ferner eine ausreichende mechanische
Stabilität besitzen und sich leicht beliebigen Verbraucherwünschen hinsichtlich Geschmack und Form
anpassen lassen können.
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Es wurde nun gefunden, dass man ein leichtes und bekömmliches Weichkaramelprodukt erhält, wenn
man eine geschmolzene Weichkaramelmasse mit Puffgetreide vermischt und diese Masse zur
Aushärtung bringt.
Die Erfindung betrifft somit ein Puffgetreide enthaltendes Weichkaramelprodukt mit einem
Weichkaramelanteil und einem Puffgetreideanteil, das dadurch gekennzeichnet ist, dass der
Weichkaramelanteil den Puffgetreideanteil im wesentlichen homogen umschliesst. Ferner betrifft die
Erfindung ein Verfahren zur Herstellung eines Puffgetreide enthaltenden Weichkaramelprodukts mit
einem Weichkaramelanteil und einem Puffgetreideanteil, das dadurch gekennzeichnet ist, dass man ein
Weichkaramelerzeugnis bis zum Erhalt einer flüssigen Phase erhitzt, dann unter kontinuierlichem
Rühren das Puffgetreide zudosiert und bis zum Erreichen einer homogenen Masse weiterrührt und die
noch warme Masse manuell oder maschinell ausformt. Bevorzugt wird ein Puffreis enthaltendes
Schokoladenweichkaramelprodukt in Form eines Tannenzapfens hergestellt.
Das so erhaltene Produkt besitzt eine im wesentlichen homogene Konsistenz. Die Puffgetreidekörner
sind im wesentlichen vollständig von der Weichkaramelmasse umgeben. Das erfindungsgemässe
Produkt besitzt angenehme sensorische und organoleptische Eigenschaften. Der durch das
Karamelprodukt eingebrachte Geschmack wird auf die Puffgetreidekörner übertragen, und es ergibt
sich so ein einheitlicher Geschmackseindruck. Ferner sind die Puffgetreidekörner vor der Aufnahme
von Feuchtigkeit geschützt und behalten ihre typische Textur. Das erfindungsgemässe Produkt ist leicht
handhabbar, d. h. es kann von Hand gegessen werden, ohne dass eine Desintegration von
Karamelmasse und Puffgetreide auftritt.
Der Weichkaramelanteil umschliesst den Puffgetreideanteil im wesentlichen homogen. Dies bedeutet,
dass die Puffgetreidekörner praktisch hohlraumfrei von der Weichkaramelmasse umhüllt sind, bzw.
gleichmässig mit dieser assoziiert sind. Lediglich die Puffgetreidekörner in den Randschichten des
Produkts können aus der Masse herausragen.
Das erfindungsgemässe Produkt wird dadurch hergestellt, dass man zunächst ein
Weichkaramelerzeugnis bis zum Erreichen einer flüssigen Phase erhitzt. Die Erhitzungsdauer und temperatur hängen von der Art des verwendeten Weichkaramelerzeugnisses ab und können von einem
Fachmann leicht ermittelt werden. Üblicherweise wird auf eine Temperatur von etwa 35 bis 65 DEG C
für 10 bis 20 min. erhitzt. Dann wird unter kontinuierlichem Rühren das Puffgetreide gleichförmig
dazudosiert. Es wird bei mässiger Temperatur, z. B. bei 35-45 DEG C, so lange weiter gerührt, bis eine
im wesentlichen homogene, die mittlerweile braun gefärbten Puffgetreidekörner enthaltende Masse
entstanden ist. Die Temperatur ist so zu kontrollieren, dass die Masse weder gerinnt, noch dass
Karamelisierungsvorgänge, erkennbar an einer Tiefbraunfärbung der Masse, ablaufen. Die noch warme
Masse wird dann dem Gefäss entnommen und manuell oder maschinell zu der gewünschten Form
ausgeformt. Die Ausformung erfolgt nach in der Süsswarentechnologie an sich bekannten Verfahren, z.
B. mittels Hohlformen, durch Pressverformung etc. Das Produkt kann in beliebigen Formen hergestellt
werden, z. B. in Tafelform, Kugelform, Kegelform, Blattform etc. Bevorzugt wird es in Form von
Tannenzapfen hergestellt. Das Produkt wiegt üblicherweise zwischen 20 g und 100 g. Es können auch
schwerere Figuren hergestellt werden (z. B. Osterhase, Nikolaus, Maikäfer, Ei etc.).
Das Verhältnis der Weichkaramelmasse zu dem Puffgetreide kann in weiten Bereichen schwanken. Es
wird so gewählt, dass sich eine kontinuierliche Karamelphase erzeugen lässt. Durch den Gehalt an
Puffgetreide lässt sich der Kaloriengehalt und der sensorische Gesamteindruck modifizieren. Ein hoher
Anteil an Puffgetreidekörnern senkt den Kaloriengehalt und vermittelt den Eindruck eines leichten
Produkts. Ein geringer Anteil an Puffgetreidekörnern führt zu einem massiveren Karamelkörper und
lässt den Karamelgeschmack in den Vordergrund treten. Bevorzugt beträgt das Verhältnis von
Weichkaramelanteil zu Puffgetreideanteil von 9 : 1 bis 1 : 0,2, bevorzugter 5 : 1 bis 1 : 1, bezogen auf
das Volumen.
Das erfindungsgemäss erhaltene Produkt kann nach kurzem Abkühlen ganz oder teilweise mit einem
Überzug versehen werden. Der Überzug dient der weiteren Geschmacksgebung und/oder dem Schutz
der Inhaltsstoffe vor vorzeitigem Verderb. Der Überzug kann z. B. aus Schokolade, Hartfett, Zucker,
Bienenwachs, Carnaubawachs, gehärtetem und/oder umgeestertem Pflanzenöl, Colophonium etc.
bestehen. Er kann auch weitere Bestandteile wie Mandel- oder Hasennusssplitter, Krokantstreusel,
Schokoladenflocken etc. als integrierenden Bestandteil oder Dekorüberzug als enthalten.
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Als Ausgangsmaterial wird erfindungsgemäss ein Weichkaramelerzeugnis verwendet. Dabei kann es
sich um ein handelsübliches Produkt oder um ein speziell für den gewünschten Zweck nach üblichen
Vorschriften hergestelltes Weichkaramelerzeugnis handeln. Ein Weichkaramelerzeugnis enthält
üblicherweise Saccharose und Stärkesirup, daneben rund 5 bis 15 Prozent Fett und mehr als 5 Prozent
Wasser. Das als Ausgangsmaterial verwendete Weichkaramelerzeugnis kann ein beliebiges
Weichkaramelerzeugnis sein, z. B. Schokoladenkaramel, Milchkaramel, Sahnekaramel, Honigkaramel
etc. Es kann beliebige Zusätze enthalten, z. B. Milch oder Milchbestandteile wie z. B. Butter,
Butterreinfett, Kondensmilchpulver, Süssmolkenpulver, (aufgeschlossenes) Milcheiweiss, Molke,
Molkepulver, Molkeprotein, Casein, Caseinat, Lactalbumin, Lactoglobulin, (Voll)milchpulver,
Ma>;DP N=5;germilchpulver, Nüsse, Mandeln, Kokosraspel, Fruchtpasten, Kakao oder Schokolade.
Es kann auch aromatisiert sein, z. B. mit natürlichen oder synthetischen Aromastoffen wie z. B.
Vanille-, Kaffee-, Minze-, Rum- oder Fruchtaroma. Bevorzugt wird ein Schokoladenkaramelerzeugnis
als Ausgangsmaterial verwendet. Die darin enthaltene Schokolade kann eine dunkle oder eine helle
Schokolade sein, wobei der Gehalt an Gesamttrockenkakaomasse von 20 bis 60 Prozent variieren kann.
Es können auch Karamelmischprodukte eingesetzt werden. Bevorzugt werden
Schokoladenkaramelerzeugnisse mit Halbbitterschokolade, Edelbitterschokolade, kräftiger feinherber
Schokolade, Vollmilchschokolade oder Weissschokolade verwendet.
Erfindungsgemäss kann jedes beliebige Puffgetreide verwendet werden, z. B. Puffmais, Puffreis,
Puffweizen oder Puffhirse. Bevorzugt wird Puffreis verwendet. Das Puffgetreide kann in unbehandelter
Form, d. h. als Rohpuffware, oder in behandelter Form, d. h. nach Behandlung der Oberfläche mit
einem Glasurmittel eingesetzt werden. Beispiele für Glasurmittel sind Gummi arabicum, Zucker,
Puderzucker, Kakaopulver, Hartfette oder Pflanzenöle. Bevorzugt ist das Puffgetreide unbehandelt.
Bevorzugt wird ein Puffreis verwendet, bei dem das ganze Reiskorn gepufft wird.
Die Puffgetreidekörner können auch dragiert sein, indem sie mit einem natürlichen oder synthetischen
Überzug versehen sind. Der Überzug besteht z. B. aus Zucker, Schokolade, Bienenwabe oder einem
genussfähigen Polymeren. In den Überzug können weitere Substanzen wie z. B. Aromen, Farbstoffe,
Geruchs- und Geschmacksstoffe eingelagert sein. Bevorzugt sind in einen gegebenenfalls vorhandenen
Überzug Farbstoffe eingelagert.
Das so erhaltene Produkt kann in geeigneter Weise einzeln oder in Gebinden zu mehreren Stück
verpackt werden. Dazu können z. B. Metallfolien (z. B. Aluminiumfolie) oder ein anderes geeignetes
dünnes Material, wie z. B. Hart-PVC- Folien in glasklarer oder farbiger Form verwendet werden. Das
erfindungsgemässe Produkt kann zusätzlich mit einem Umkarton versehen werden.
Die beigefügte Fig. 1 zeigt eine bevorzugte Ausführungsform eines erfindungsgemässen
Schokoladenkaramelprodukts mit Puffreiskörnern in Tannenzapfenform. Das Produkt ist ca. 7 cm
hoch, besitzt einen oberen Durchmesser von ca. 1 cm, einen mittleren Durchmesser von ca. 3,5 cm und
einen unteren Durchmesser von ca. 1,5 cm. Das Gewicht beträgt 30 g.
Die folgenden Beispiele erläutern die Erfindung näher.
Beispiel 1
150 g Schokoladenkaramel mit kräftigem feinherbem Geschmack wird in einem geeigneten Gefäss ca.
10 min. auf ca. 40 DEG C erhitzt, wodurch sich eine homogene Phase bildet. Unter kontinuierlichem
Rühren werden 10 g Puffreiskörner dazudosiert. Es wird bei mässiger Temperatur so lange
weitergerührt, bis die Puffreiskörner gleichmässig mit der Karamelmasse verbunden sind. Die noch
warme Masse wird manuell zu Tannenzapfen zu je 30 g Stückgewicht geformt. Nach dem Abkühlen
wird der untere Teil des Produkts ca. 1,5 cm hoch mit Edelbitterkuvertüre dünn überzogen. Es wird ein
puffreishaltiges Schokoladenkaramelprodukt erhalten, das schmackhaft und leicht ist und beim Essen
aus der Hand nicht bröckelig wird.
Beispiel 2
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Das Vorgehen von Beispiel 1 wird wiederholt, wobei jedoch statt Schokoladenkaramel mit feinherbem
Aroma Milchschokoladenkaramel verwendet wird. Es wird ein puffreishaltiges
Schokoladenkaramelprodukt erhalten, das schmackhaft und leicht ist und beim Essen aus der Hand
nicht bröckelig wird.
Beispiel 3
Das Vorgehen von Beispiel 1 wird wiederholt, wobei jedoch statt Schokoladenkaramel mit feinherbem
Aroma Weissschokoladenkaramel verwendet wird. Es wird ein puffreishaltiges
Schokoladenkaramelprodukt erhalten, das schmackhaft und leicht ist und beim Essen aus der Hand
nicht bröckelig wird.Data supplied from the esp@cenet database - Worldwide
5/218
2. EP0202350
- 11/26/1986
A SOFT STARCHY CHEWING GUM
URL EPO =
http://v3.espacenet.com/textdoc?F=3&CY=ep&LG=en&IDX=EP0202350
Inventor(s):
SATO YOSHINORI (--); TSUCHIYA YUKIO (--); FUJIMOTO KEIJI (--)
Applicant(s):
LOTTE CO LTD (JP)
IP Class 4 Digits: A23G
IP Class:A23G3/30; A23G9/02
E Class: A23G3/30; A23G3/30P; A23G3/30R4; A23G9/02
Application Number:
EP19850106235 (19850521)
Priority Number: JP19840187272 (19840908); JP19830220758 (19831125)
Family: EP0202350
Equivalent:
EP0202350
Cited Document(s):
EP0053844; FR703978; US3862338; US4254148; FR2542318;
DE3010836; US4514423; JP55050858
Abstract:
Abstract of EP0202350
A sort starchy chewing gum capable of retaining its softness in an atmosphere of very low temperature
is disclosed, which contains, in substitution for a portion or all of sweetening malt honey, an alpha starch glue consisting of substantially amylopectin, and a total water content of about 0.3 to 12% by
weight. The total water content of about 5.5 up to 12% by weight provides the soft starchy chewing
gum having consistency similar to rice cake, which may be further fabricated into a stuffed chewing
gum enclosing a center filling, such as bean jam, jelly, ice-cream or the like.Claims:
Claims of EP0202350
Claims
1. A soft starchy chewing gum of a general composition
comprising a gum base, sweeteners, flavors and other
materials, characterized in that the chewing gum contains,
in substitution for a portion or all of a sweetening malt
honey, an-starch glue prepared by heat-treating a starch
of substantially amylopectin with water and in that the
chewing gum contains a total water content of about 0.3 to
about 12 % by weight.
2. A soft starchy chewing gum according to claim 1, wherein
the chewing gum contains the total water content of about
0.3 to about 5.5 % of weight.
3. A soft starchy chewing gum according to claim 2, wherein
the a-starch glue is incorporated into the chewing gum as
a Turkish delight which has been heat-treated together
6/218
with a portion of sweetening sugar.
4. A soft starchy chewing gum according to claim 3, wherein
the sweetener comprises primarily sucrose for keeping
softness at a temperature belowOOC.
5. A soft starchy chewing gum according to claim 2 or 3,
wherein the sweetener comprises primarily dextrin of DE 2
to 50 having low sweetness.
6. A soft starchy chewing gum according to claim 1, wherein
the chewing gum contains the total water content of about
5.5 to about 12 % by weight to provide a consistency of a
rice cake 7. A soft starchy chewing gum according to claim 6, wherein
the a-starch glue is incorporated into the chewing gum as
a Turkish delight which has been heat-treated together
with a portion of sweetening sugar.
8. A soft starchy chewing gum according to claim 6, wherein a
portion or all of the sweetening sugar is replaced by
dextrin of DE 2 to 50 having low sweetness.
9. A soft starchy chewing gum in the form of a rice cake of a
general composition comprising a gum base, sweetners,
flavors and other materials, characterized in that the
chewing gum contains, in substitution for a portion or all
of a sweetening malt honey, an a-starch glue prepared by
heat-treating a starch of substantially amylopectin with
water, and in that the chewing gum contains a total water
content of about 5.5 to about 12 % by weight and is
subjected to rice cake shaping machine.
10. A soft starchy chewing gum according to claim 9, wherein
the a-starch glue is incororated into the chewing gum as a
Turkish delight which has been heat-treated together with
a portion of sweetening sugar.
11. A soft starchy chewing gum in the formaf a rice cake
stuffed with a center filling, in which the chewing gum
has a general composition comprising a gum base,
sweeteners, flavors and other materials, characterized in
that the chewing gum in the form of the rice cake
contains, in substitution for a portion or all of a
sweetening malt honey, an a-starch glue prepared by
heat-treating a starch of substantially amylopectin with
water and a total water content of about 5.5 to about 12 %
by weight and in that the chewing gum in the form of the
rice cake is stuffed with the center filling by means of
an enveloping machine.
12. A soft starchy chewing gum according to claim 11, wherein
the a-starch glue is incoroprated into the chewing gum as
a Turkish delight which has been heat-treated together
with a portion of sweetening sugar.
13. A soft starchy chewing gum according to claim 11, wherein
the center filling is selected from a jam, a jelly, a
nougat, a caramel, an ice cream or a bean jam.Data supplied from the esp@cenet database Worldwide
7/218
3. EP0602953
- 6/22/1994
COOKED AND PACKAGED STARCHY FOODSTUFFS
URL EPO =
http://v3.espacenet.com/textdoc?F=3&CY=ep&LG=en&IDX=EP0602953
Inventor(s):
LEE YANIEN (US); MERRIT CARLETON GEORGE (US); GILLMORE
STEPHEN RUSSEL (US); DERMODY NANCY ELIZABETH (US)
Applicant(s):
BORDEN INC (US)
IP Class 4 Digits: A23L; B65B
IP Class:A23L3/16; A23L3/3508; B65B55/14; A23L1/16; A23L1/182
E Class: A23G3/26; A21C15/00B; A23L1/00P8B14; A23L1/16; A23L1/16B; A23L1/16D;
A23L1/182; A23L1/182B; A23L3/16D; A23L3/3508; B65B25/00A
Application Number:
EP19930310131 (19931215)
Priority Number: US19920991454 (19921215)
Family: EP0602953
Equivalent:
EP0602953
Cited Document(s):
EP0415787; FR2130906; US4659576; GB1500335; EP0322996
Abstract:
Abstract of EP0602953
A process is provided for preparing a preserved, packaged pasta or rice foodstuff with inhibited
microbiological spoilage comprising heating the foodstuff to fully cook it and render it edible, applying
a solution of an edible acid to the foodstuff to produce a pH in the range from 3.5 to 4.6, optionally
coating the foodstuff with an edible oil and sealing it in an oxygen-barrier package. A fully cooked
foodstuff obtained in the process is also provided.Description:
Description of EP0602953
BACKGROUND OF THE INVENTION:
Field of the Invention
This invention is directed to packaged fully cooked meals which are preserved against microbiological
spoilage, methods for producing such packaged meals, and the ready-to-eat meals that may be so
packaged. More particularly, this invention is directed to packaged fully cooked, starchy foodstuffs
which are stabilized against spoilage at room temperature by reducing the pH to acidic levels.
Background of the Invention
Reducing the pH of food products by the addition of an edible acid to preserve against microbiological
spoilage is well known. Such a method for preserving food is often referred to as "pickling" or "acid
8/218
preservation". This method of preservation is common for uncooked foods such as olives, cucumbers,
peppers and other raw vegetables. This method is well suited for foods where a tart flavor is desired,
such as pickles, salad dressings, relishes and the like.
The preservation of starchy foodstuffs by the addition of an edible acid has been accomplished.
Although enhanced shelf-stability is obtained, there are drawbacks. Foodstuffs so preserved exhibit a
tart, sour taste due to the presence of the acid. This is acceptable for some food preparations such as
cold pasta and potato salads with dressings having an acidic pH. It is recognized that to expand the
versatility of acid-preserved starchy foodstuffs, the sour taste contributed by the acid used must be
avoided.
For example, Tiberio et al., U.S. Patent 4,477,478, teaches the use of fumaric acid in combination with
acetic acid to preserve dressings for salad having a lower perceived tartness. In addition, Saitoh et al.,
U.S. Patent 4,552,772, disclose the use of salt with citric or lactic acid to improve the palatability of
cooked, acid-preserved, wheat flour based, alimentary pastes. Although an improvement in taste is
alleged, Saitoh et al. admit the product exhibits a detectable sourness, although weakened, at column 4,
line 15 of the patent.
U.S. 4,734,291 teaches the use of encapsulated sodium bicarbonate in a packaged blanched starch
foodstuff.
It remains desirable to provide an acid-preservation system for cooked starchy foodstuffs, particularly
alimentary pastes, rice and potatoes, while avoiding, minimizing or overcoming the sour taste of the
acid utilized and providing a good texture in the product.
SUMMARY OF THE INVENTION:
There is provided by this invention (1) a process for preparing a preserved, packaged pasta or rice
foodstuff; and (2) a fully cooked foodstuff that is adapted to be packaged in a container for storage.
In one embodiment, the present invention provides a process for preparing a preserved, packaged pasta
or rice foodstuff characterized by inhibited microbiological spoilage comprising the sequential steps of
heating said foodstuff in its raw uncooked state at a temperature of at least 180 DEG F (82 DEG C) to
cook said foodstuff fully and render it edible, then applying to said cooked foodstuff a quantity of an
aqueous solution of an edible acid while maintaining said foodstuff at a temperature of at least about
180 DEG F (82 DEG C), said quantity of said aqueous acid solution being sufficient to produce a pH of
said cooked acidified foodstuff in the range from 3.5 to 4.6, as determined by placing a 50g sample of
said acidified cooked foodstuff and 50g of distilled water in a Waring or other intimate blender to form
a puree, then observing the pH of said puree, then optionally coating said foodstuff with edible oil, and
then sealing said acidified foodstuff in an oxygen-barrier package, whereby a shelf-stable cooked
foodstuff is obtained as a packaged product that, when the package is opened, is cooked and edible.
In another embodiment, the invention provides a fully cooked foodstuff that is adapted to be packaged
in an oxygen-barrier container for storage, wherein said foodstuff is characterized by inhibited
microbiological spoilage, consisting essentially of a fully cooked, edible, starchy foodstuff selected
from the group consisting of rice and alimentary pastes from wheat or rice, said fully cooked foodstuff
having applied thereto, after being fully cooked, and while being maintained at a temperature of at least
180 DEG F (82.2 DEG C), a sufficient amount of an aqueous solution of an edible acid to lower the pH
of said foodstuff to fall within the range from 3.5 to 4.6 as determined by placing a 50g sample of said
acidified foodstuff, together with 50g of distilled water, in a Waring or other intimate blender to form a
puree, then measuring the pH of the puree, wherein said fully cooked, acidified foodstuff optionally is
coated with an edible oil.
The process of this invention for producing a packaged, shelf-stable, fully cooked, starchy roodstuff
comprises first preparing a starchy foodstuff for packaging by:
9/218
(a) heating the starchy foodstuff in boiling water, steam or combinations thereof until fully cooked,
the quantity of water/steam being sufficient to provide the desired moisture level in the starchy
foodstuff,
(b) adding a quantity of an edible acid to the fully cooked, starchy foodstuff sufficient to provide
shelf-stability, wherein said edible acid preferably provides a pH for the starchy foodstuff in the range
of about 3.5 to about 4.6,
(c) mixing the edible acid and fully cooked, starchy foodstuff to distribute the edible acid on the
foodstuff, and
(d) mixing an edible lubricant with the mixture of edible acid and starchy foodstuff, wherein the
edible lubricant has a melting point below about 95 DEG F (35 DEG C) and is used in a quantity up to
about 15% by weight, based on the weight of the total package contents. A container is then filled with
the thus prepared starchy foodstuff, sealed to exclude atmospheric oxygen and the contents of said
container are then aseptically packaged, i.e., they are sterilized or pasteurized once packaged or are
maintained under sterile or pasteurized conditions during packaging. The container isolates its contents
from atmospheric oxygen and is resistant to wet heat at a temperature above about 180 DEG F (82
DEG C). "Wet heat" refers to the condition of high temperatures (above about 180 DEG F) and high
humidity (above about 85% RH). Such conditions are present within a steam tunnel or within a vessel
of boiling water.
DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS:
The starchy foodstuffs suitable for use in this invention include grains, potatoes, starchy legumes and
alimentary pastes. Preferably, the starchy foodstuff has a porous surface and is selected from grains,
alimentary pastes and potatoes. Examples of preferred grains include rice, barley and wheat. The
starchy foodstuffs used in the present invention must be in an edible state, prepared for consumption by
the removal of any hard, inedible shell by peeling, pearling or other means. Of the grains, rice is most
preferred.
Of the alimentary pastes, virtually any paste obtained from a glutinous flour is suitable for use in the
embodiments of this invention. Examples of suitable glutinous flours include semolina flour, durum
wheat flour, corn flour, buckwheat flour, farina flour and whole wheat flour. Their pastes all exhibit
porous surfaces. Pastes obtained from rice flour, a nonglutinous flour, are also suitable, especially if the
starch is gelatinized or partially gelatinized.
Potatoes that have been cut and/or peeled so as to expose porous surfaces are suitable for use. Any
variety of potato may be used in the present invention.
The starchy foodstuff used is fully cooked so that it may be eaten as is from its container directly off
the shelf or heated to the desired temperature. Heating the starchy foodstuff to cause it to absorb
additional moisture, gelatinize additional starch, or denature additional protein is not required. Each of
these phenomena may occur upon heating, but is of no consequence to this invention.
When fully cooked, alimentary pastes generally have a moisture content of about 65% to 85% by
weight. Fully cooked rice generally has a moisture content of from about 60% to about 70% by weight
and fully cooked potatoes generally have a moisture content of about 70% to 80% by weight. These
values for moisture levels are provided as guides only. The fully cooked, starchy foodstuffs used in the
present invention are not limited to species having these moisture levels.
The packaged starchy foodstuffs of the present invention are shelf-stable. The term "shelf-stable", as
used herein, indicates that the foodstuff is stabilized against spoilage by microbiological growth at
room temperature for a period of not less than 1 week. Preferably, the starchy foodstuffs are preserved
against microbiological spoilage for a period of 6 months or more. To achieve shelf-stability, an edible
acid is admixed with the starchy foodstuff. The pH of the starchy foodstuff is reduced to acidic levels
of preferably from about 3.5 to about 4.6 with the edible acid.
Starch foodstuffs are not inherently acidic, so it is necessary to add an edible acid, i.e., one which can
be ingested without harmful effect. Suitable acids include acetic acid, citric acid, tartaric acid,
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hydrochloric acid, malic acid, propionic acid, adipic acid, fumaric acid, phosphoric acid, lactic acid,
sorbic acid, benzoic acid and mixtures thereof. Certain acids may be preferred because of their
effectiveness. The quantity of edible acid added to the starchy foodstuff is preferably sufficient to
provide a pH within the range described above. Most preferred pH values fall in the range of about 4.0
to 4.3.
To be effective, the edible acid is distributed in a substantially uniform manner so as to retard the
growth of molds, bacteria and yeasts which cause spoilage. The acid may be diluted to aid distribution.
It is preferable that the acid penetrate into the surface of the starchy foodstuffs, which is why porous
starchy foodstuffs are preferred. For example, rice which has been acid preserved has been found to
have a shelf life of more than 9 months at room temperature.
The package of a shelf-stable, fully cooked meal provided by one preferred embodiment of this
invention comprises a primary container that serves to isolate a pasteurized food composition sealed
therein from atmospheric oxygen. This preserved composition comprises a fully cooked, starchy
foodstuff preserved with an edible acid. The edible acid is uniformly distributed within the preserved
food composition and is preferably used in a quantity which provides a pH for the starchy foodstuff in
the range of about 3.5 to about 4.6. This can be accomplished by adding and mixing a quantity of
edible acid to the fully cooked, starchy foodstuff or by immersing the fully cooked, starchy foodstuff in
a volume of diluted acid and weighing the volume of diluted acid both before and after immersion to
determine the quantity of acid absorbed.
The preserved food composition may contain a mixture of fully cooked, starchy foodstuffs, shelf-stable
foods other than starch foodstuffs, and other components such as vegetable oil for lubrication, water to
aid acid dispersion, preservatives for added shelf life, seasonings or sauces for flavor, vitamin and
mineral supplements, etc. The addition of these ingredients is optional.
The primary container must be comprised of a material having good oxygen barrier properties. Such
materials include metals, glass, some synthetic resins, some resin coated papers or foils, and
combinations thereof. Suitable containers include metal cans, glass jars, paper/metal foil pouches, some
selected synthetic resin pouches, and suitably coated paper cartons. Metal cans or paper/foil pouches
have high resistance to oxygen permeation, as do glass jars. However, such packages are undesirable
for use in microwave ovens in that they reflect microwave energy. Synthetic resins generally do not
reflect a significant amount of microwave energy and provide the advantage of convenience where the
foodstuff is to be heated. However, synthetic resins generally have less desirable barrier properties to
oxygen when compared to glass or metal.
Barrier properties of synthetic resins differ, and some resins must be modified to provide suitable
barrier properties. Vapor barrier properties of synthetic resins can be enhanced by incorporating barrier
resistant particles such as glass, minerals or metals in fiber, flake or particle form. Some synthetic
resins are suitable without modification such as, for example, polyethylene terephthalate (medium and
high density), polypropylene terephthalate (low density), polyvinylidene chloride (Saran), and
polyamides.
Where a synthetic resin is selected for use in providing a container for the shelf-stable, fully cooked
meal, the vapor barrier properties of the container may usually be enhanced by increasing the thickness
of the container wall. The thickness of the wall for a container comprised of a synthetic resin preferably
is in the range from about 2 mils to 5 mils. Such a container provides a reasonable resistance to
puncture during handling and permits effective heat sealing of the pouch. Where the synthetic resin
desired will not provide the desired barrier properties within this thickness range, thin layers of
material with higher barrier properties can be added to help maintain the container thickness in this
range. In a preferred embodiment, polyester pouches such as polyethylene terephthalate are used
having a wall thickness of about 2 to 4 mils.Since polyethylene terephthalate has good oxygen barrier
properties, it may also be used in a laminate with a base film layer that may be cheaper but is not a
good oxygen barrier.
To isolate the preserved food composition from atmospheric oxygen, air must first be excluded prior to
sealing the container. This can be accomplished by applying vacuum and/or compressing the container
to evacuate air or by incorporating an inert atmosphere within the container such as nitrogen, carbon
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dioxide, or water vapor. Alternatively, water vapor may be generated from the container prior to and
during sealing of said container so as to exclude a significant portion of atmospheric oxygen. A
vacuum forms in the sealed container once the water vapor condenses upon cooling. Such a method is
preferred in that it need not require a separate processing step where the contents of the container are
sufficiently hot to generate adequate water vapor.
Other ingredients may be included in a second container provided these ingredients are shelf-stable.
Such additional ingredients will more commonly be seasonings, such as, for example, salt, dehydrated
cheese, dried bread crumbs, dried onions, dried chives and the like. Conventional preservatives such as
propylene glycol, sodium benzoate, etc. may also be introduced.
The contents of the primary container must be pasteurized or sterile. This can be accomplished by
maintaining the fully cooked, starchy foodstuff and other components under pasteurized conditions or
sterile conditions until sealed within the primary container. Maintaining the fully cooked, starchy
foodstuff at a temperature above about 180 DEG F (82 DEG C) until packaged will generally provide a
pasteurized food composition. Higher temperatures are necessary to provide a sterile food composition.
Alternatively, or in addition to maintaining the fully cooked, starchy foodstuff under pasteurized or
sterile conditions, the contents of the primary container may be sterilized or pasteurized by any
conventional means after sealing.For example, pasteurization can be achieved by heating the contents
of the primary container to a temperature above about 180 DEG F (82 DEG C) by treatment of the
sealed primary container with steam or boiling water. For sterilization, the contents are heated to a
temperature of about 212 DEG F (100 DEG C) and above. Pasteurizing is preferred in that its effect on
taste and texture of the food composition is minimized. Alternative methods of pasteurizing or
sterilizing the contents of the primary container without radiant heat include treatment with microwave
radiation and/or UV radiation.
A package of a shelf-stable, fully cooked meal will preferably have a shelf life greater than 1 month
and more preferably will be shelf-stable for a period of at least about 6-9 months. It should be noted
that a longer shelf life may be obtained by sterilizing the contents of the primary container, or by
adding conventional food preservatives, such as, for example, propylene glycol, sodium benzoate and
the like.
The starchy foodstuffs used in the ready-to-eat meals are preferably rice and alimentary pastes. The
preferred edible acids are propionic acid and lactic acid.
It is important to note that the shelf-stable, fully cooked meal may contain other components such as
sauces (cheese, egg/cream), vegetables, seasonings (salt, garlic, onion, chives), oils, foodstuffs other
than the starchy foodstuffs selected above (mushrooms, meats, vegetables) which are common to
ready-to-eat meals. In addition, this ready-to-eat meal may be heated, maintained at ambient
temperature or chilled, where desired. The additional ingredients may be premixed with the fully
cooked, starchy foodstuff.
The ready-to-eat meals provided by this invention may be obtained from a package of a shelf-stable,
fully cooked meal provided by this invention and described above. However, it is important to note that
these ready-to-eat meals may be obtained by utilizing components which are not packaged or are
packaged by alternative means and methods.
A further embodiment of the present invention is directed to processes for producing packaged, shelfstable, fully cooked, starchy foodstuffs. The starchy foodstuffs utilized in this process are those
previously defined as preferred, i.e., those selected from the group consisting of alimentary pastes,
grains and potatoes. Of this starchy foodstuffs, rice and alimentary pastes are most preferred.
The package produced by the process of the present invention contains an edible acid and an edible
lubricant in addition to the starchy foodstuffs therein. Suitable edible acids are those as defined
previously. Preferred edible acids include propionic acid and lactic acid.
The edible lubricant within the package produced by this process must have a melting point below
about 95 DEG F (35 DEG C) to provide the desired function of preventing the fully cooked, starchy
foodstuff from sticking and forming a solid mass. Preferably, below about 15% by weight edible
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lubricant is used, based on the total weight of the package contents. This weight limit prevents the
finished product from becoming too greasy and unpalatable. Preferred quantities of edible oil generally
range from about 1% to 8% by weight of the total package contents. Suitable edible lubricants include
corn oil, unsaturated safflower oil, palm oil, olive oil, peanut oil, coconut oil, sunflower oil and solid
fats such as butterfat.
The process of this invention comprises preparing a starchy foodstuff for packaging by heating it in
boiling water, steam or combinations of both until it is fully cooked. Cooking the starchy foodstuff
increases its moisture content and thereby increases its tenderness. The degree of tenderness for a fully
cooked, starchy foodstuff varies, depending upon personal tastes. The term "fully cooked", as used
herein, is intended to include all degrees of tenderness commonly desired for ready-to-eat starchy
foodstuffs. For example, with respect to alimentary pastes, those pastes cooked to provide a soft
surface texture and a hard, firm center commonly referred to as "aldente" are included within the term
"fully cooked", as well as those pastes which are cooked to a soft texture throughout, providing
maximum moisture levels and maximum tenderness.
The quantity of water and steam utilized to cook the starchy foodstuff must be sufficient to provide the
desired tenderness. Excess quantities of water can be utilized. However, when excess water is used, the
starchy foodstuff must be drained, often resulting in product loss. It is preferable to avoid draining the
fully cooked, starchy food product.
To this fully cooked, starchy foodstuff is added an edible acid in a predetermined quantity sufficient to
provide shelf-stability, said quantity preferably provides a pH having a value in the range of about 3.8
to about 4.6. Suitable quantities of acid generally range from about 0.01% to 1.5% by weight acid
based on the weight of fully cooked, starchy foodstuff. The most preferred pH is one having a value of
about 4.0 to 4.3.
The edible acid and fully cooked, starchy foodstuff are agitated so as to disperse the acid on the surface
of the cooked foodstuff. The pH values for the starchy foodstuffs herein are determined by first
mincing the starchy foodstuff, or a sample thereof, in distilled water to form a slurry or purée and then
measuring the pH of the resultant slurry or purée. Adequate slurries can be obtained for 50gm samples
of starch foodstuff with 50gm of distilled water from a Waring blender in operation for about 1 minute
and longer. In obtaining the desired pH, porous foodstuffs such as rice, potatoes and alimentary pastes
absorb the edible acid beneath their surfaces. This is a beneficial phenomenon in that it typically
enhances shelf-stability.
Agitation of the edible acid and foodstuff is preferably sufficiently mild to preserve the integrity of the
foodstuff's shape and form. It is undesirable to cut, grind or mince the foodstuff during agitation.
Therefore, agitation equipment which provides the desired dispersion without damaging the shape of
the foodstuff is preferred. Examples include ribbon type mixers, and the like. Where a ribbon mixer is
used, agitation of from 1 to 3 minutes is suitable.
To the agitated acidified, fully cooked, starch foodstuff is added an edible lubricant in a quantity as
described above. Agitation of the acidified, fully cooked, starch foodstuff and the edible lubricant is not
essential; however, to obtain the most beneficial effect, agitation is preferred.
It should be recognized that further steps in preparing the starchy foodstuff for consumption are
suitable, such as marination, frying, blending and seasoning, etc., provided these added treatments do
not interfere with shelf-stability. Other components may be added if they are shelf-stable, such as food
preservatives.
The starchy foodstuff thus prepared for packaging is sealed within a container so as to exclude
atmospheric oxygen. The container must be resistant to wet heat in excess of 180 DEG F (82 DEG C)
to permit subsequent processing and to accept the prepared starchy foodstuff when said foodstuff is hot
from cooking. Those containers described above as suitable for packages of fully cooked meals
provided by this invention are also suitable for use in the process described herein. Containers of glass,
metal and synthetic resins are acceptable with preferred containers being comprised of synthetic resins,
particularly polyesters (polyethylene terephthalate). As with the packages provided by this invention,
the preferred thickness for these pouches ranges from about 2 mils to 4 mils.
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Air must be excluded from the container prior to sealing. This can be accomplished by any
conventional means such as applying vacuum or incorporating an inert atmosphere such as nitrogen,
carbon dioxide or water vapor within the container. Generating a water vapor within the container is
preferred in that a separate processing step is not needed where the prepared starchy foodstuff remains
hot from the cooking steps.
The contents of the packages produced by the process herein are pasteurized or sterile. This condition
may be achieved by exposing the contents to sterilization processes and/or pasteurization processes
subsequent to sealing the container. For example, pasteurization can be accomplished by heat treatment
of the sealed packages with steam vapor or by immersion in hot water at a temperature above about
180 DEG F (82 DEG C). By utilizing higher temperatures, sterilization is achieved. Alternative
methods for providing a sterile or pasteurized condition include treatment with UV radiation and
microwave radiation.
A convenient method for achieving a pasteurized sterile condition is to maintain the prepared starchy
foodstuff under pasteurized/sterile conditions after cooking until- sealed in the container. Cooking the
starchy foodstuff in boiling water, steam or combinations of both will pasteurize or sterilize it,
depending on the temperature used. This condition can be retained by maintaining the foodstuff at a
sufficiently high temperature after cooking until it has been sealed in an aseptic container. The
preferred temperature range is about 180 DEG F (82 DEG C) to about 210 DEG F (98 DEG C), which
provides a pasteurized condition. To insure against growth of microorganisms the contents of the
aseptic container may be subjected to a pasteurization step or sterilization step after sealing.
The packaged, shelf-stable, fully cooked, starchy foodstuffs produced by the process of this invention
will have a shelf life greater than 1 month and typically greater than 6 months. Shelf life may be
extended by selecting particular acids, incorporating food preservatives within the fully cooked, starchy
foodstuff, and/or by sterilizing the contents of the sealed package.
The following examples are provided to further illustrate the invention. In these examples and
throughout the specification, all temperatures are expressed in degrees Fahrenheit and each value is
accompanied by an approximation of such value in degrees Celsius. All pH values for the starchy
foodstuff, described in the examples and the claims which follow are measured from slurries of 50 gm
samples of these starchy foodstuffs with distilled water obtained after mincing the 50gm starchy
foodstuff samples in a Waring blender for about one minute. In addition, all parts and percentages are
by weight, unless expressly indicated to be otherwise.
Examples 1-4 Long Term Stability of Several Packaged, Cooked, Starchy Foodstuffs
These examples demonstrate the long term stability of packaged, fully cooked, starchy foodstuffs
prepared in accordance with one preferred embodiment of the process of this invention. The packages
produced were suitable for use in the ready-to-eat meals provided by this invention and also the
packaged meals provided by this invention.
The starchy foodstuffs in Examples 1-4 were prepared by boiling in excess water until fully cooked.
Rice was boiled for approximately 12 to 14 minutes to achieve a final moisture content of about 72% to
75% by weight. Elbow macaroni having a size of about 1'' in length and 3/8'' in diameter was boiled 6
to 7 minutes to achieve a final moisture content of about 68% to 72%. Egg noodles of 1 1/2'' length and
1/16'' thickness were boiled for 7 to 9 minutes to achieve a final moisture content of about 66% to
about 70% by weight. The excess water was drained after these cooking times.
Edible acids diluted in water to an acid:water ratio of about 1:10 were then added to the fully cooked,
starchy foodstuffs. For rice, about 0.9% by weight lactic acid and about 0.027% by weight propionic
acid were added, based on the weight of starchy foodstuff. For elbow macaroni, about 1.0% by weight
lactic acid and about 0.030% by weight propionic acid were added, based on the weight of starchy
foodstuff. For the egg noodles, about 1.1% by weight lactic acid and about 0.033% by weight propionic
acid were added, based on the weight of starchy foodstuff.
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After the addition of acid, agitation of the components was accomplished within a ribbon-type mixer
for 1 to 3 minutes. During mixing, corn oil was added in all examples to minimize sticking. To rice,
about 8% by weight corn oil, based on the dry weight of rice, was added. For elbows, about 6% by
weight corn oil was added, based on the dry weight of elbows, and for egg noodles, about 7% by
weight corn oil was added, based on the dry weight of egg noodles. After the addition of corn oil,
mixing continued in the ribbon mixer for about 1 to 3 minutes. The temperature of each starchy
foodstuff was maintained above 180 DEG F (82 DEG C) in preparation for sealing within polyester
pouches.
About 200g to about 250g of each of the starchy foodstuffs were filled in 6 1/2'' by 8'', 2 mil
polyethylene terephthalate polyester pouches. These pouches were heat sealed and passed through a
steam saturation tunnel to raise or maintain the internal temperature to about 180 DEG F (82 DEG C)
or above within each pouch. EMI16.1
Bacterial growth was monitored over the course of 9 months. The total plate count for samples taken
from Examples 2 and 3 above was found to decrease from 102 colonies to 80 colonies per gram after 8
weeks storage at 86 DEG F(30 DEG C) . indicating microbiological growth was still inhibited at this
time. The total plate count was acceptable after 9 months. The starchy foodstuffs were found to have
the same acceptable flavor and texture after storage for 9 months as when first packaged. Beyond 9
months, microbiological spoilage was inhibited but taste, flavor and texture were found to deteriorate.
Example 5 Package of Acid/Rice Admixture Low End of the pH Range
This example demonstrates the stability of packages produced by this invention where the starchy
foodstuff has a pH near the low end of the range of suitable values. Packages of fully cooked rice were
produced by heating water (about 26.5 pounds) with about 200g oil to a boil in a jacketed kettle, adding
rice (about 11 pounds par-boiled rice) and returning the water to a boil. After 12 minutes, the heat was
turned off, the kettle covered, and the rice was allowed to stand in the hot water for about 3 minutes.
The kettle was filled with more hot water and stirred with a spoon.
The excess water was drained and the cooked rice (about 29.5 pounds) was transferred to a ribbon
mixer. A solution of diluted lactic acid (55g acid + 550g water) was added and mixed in the ribbon
mixer followed by the addition of 600g corn oil. The oil and rice were mixed until the oil was
uniformly dispersed.
About 59 pouches were each filled with about 220g to 230g of the rice/acid/oil mixture and sealed. The
pouches were then heated in a steam chamber for about 9 minutes or until an internal temperature of at
least 180 DEG F (82 DEG C) was reached. The pH of the rice in a sample pouch was found to be 3.62
utilizing the following procedure: a 50gm sample of rice was obtained from the pouch, blended with an
equal amount of distilled water in a Waring blender for 1 minute and the pH of the resultant slurry was
measured with a pH meter. Conventional pH meters such as a Corning pH meter and Beckman pH
meter were used. To test for shelf stability, 4 bags were placed in 86 DEG F(30 DEG C)/85%RH for 1
week and no sign of microbiological growth was observed at the end of that time.
Example 6 Package of Acid/Rice Admixture High End of the pH Range
This example demonstrates the stability of packages produced by this invention where the starchy
foodstuff has a pH near the high end of the range of suitable values. Packages of fully cooked rice were
produced by heating 19.25 pounds of water with 200g corn oil in a Groen kettle to a boil and adding
11.0 pounds rice). After 9.5 minutes of boiling, the heat was turned off and the kettle covered. After an
additional 6 minutes with no stirring, the rice was transferred to a Ribbon-Type Mixer. The rice was
mixed with dilute acid (55g of 85% lactic acid + 300g water) and about 600g corn oil. Individual
pouches were filled with 230+/-10g of the rice/oil/acid mixture. All pouches were heat treated for 9
minutes in a steam chamber. The heat treated pouches were exposed to 86 DEG F 30 DEG C/85%RH
for about 1 week. The pH of the treated rice within a sample pouch was about 4.65, as measured by the
procedure of Example 5. No spoilage was observed at the end of 1 week.
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Example 7 Package of Acid/Rice Admixture Without a Sterilization or Pasteurization Step
This example demonstrates that a separate sterilization or pasteurization step is not necessary in the
process of this invention if the starchy foodstuff is maintained pasteurized/sterile after cooking.
Individual packages produced in accordance with Example 6 were exposed to 86 DEG F(30 DEG
C)/85%RH for 1 week without heat treatment in a steam chamber. The pH of the treated rice within a
sample pouch was about 4.20 after 1 week as measured by the procedure of Example 5. No spoilage
resulted in these pouches.
Example 8 Physical Properties and Texture of the Product of the Invention
Four different preparations of spaghetti were made for comparison. Each of these preparations, when
ready for consumption, was evaluated in an Instron test machine, to evaluate the texture of the pasta.
For this purpose, 50 grams of the pasta was placed in a Kramer shear cell, and the machine was then
operated to cause the head of the machine to penetrate the pasta in the Kramer shear cell to achieve
complete penetration. The force in kilograms required to achieve complete penetration was then
observed, as an indication of the texture of the pasta. In addition, an experienced and trained taste panel
was then asked to evaluate each of the four differently prepared batches of spaghetti. The taste panel
was asked to rate the spaghetti on a scale of 1, for poor, through 5, for excellent. Each individual
graded separately, and the five grades were then converted to an arithmetic average.It is the average
that is reported in the table in the accompanying declaration text. Each Istron reading, reported as a
force in kilograms, is the reading actually observed.
(i) Control
To provide a control for comparison, freshly extruded spaghetti at 30% moisture was cooked for 8
minutes in boiling water. It was then cooled to room temperature for the Instron measurement and for
the taste panel evaluation. As reported in the Table, below, the Instron reading was 30.25 k/g, and the
taste panel evaluation was 3.5. The panel rating of 3.5 indicates that the panel members generally were
pleased with the product, and that its taste was not only acceptable, but quite good.
(ii) Example 4 of U.S. 4,734,291 (Raffensperger)
Following the procedure of Example 4 of the Raffensperger patent, a pasta made of durum granular
wheat was extruded in the form of spaghetti rods, having a moisture content of 30% by weight. The
pasta rods, pre-weighed to 90 grams, were blanched by spraying with steam at atmospheric pressure to
achieve a weight of 126 grams, as specified in Example 4 of Raffensperger's patent. The 126 grams of
partially blanched pasta were then placed in a pouch. A solution, made up of 105 grams of water and
0.84 grams of fumaric acid, was then added to the pouch. Raffensperger teaches the use of
encapsulated sodium bicarbonate in the pouch. Thus, 1.0 gram of Durkee 170-70 encapsulated sodium
bicarbonate was then added to the pouch. The pouch was allowed to stand for 10 minutes for
equilibration. The pH was measured with a pH meter, in contact with the liquid. The observed pH was
3.49.The pouch was then sealed and sterilized by placing it in a pressurized water bath at a temperature
of about 220 DEG F (104.4 DEG C).
Since the release temperature of the encapsulated sodium bicarbonate is about 170 DEG F (76.7 DEG
C), the sterilization step caused the release of the sodium bicarbonate into the interior of the pouch. The
encapsulated sodium bicarbonate contained 70 percent by weight of sodium bicarbonate, and thus 0.7
grams of sodium bicarbonate were released.
The contents of the package were removed from the package and 50 grams of the pasta were placed in
a Waring blender, along with 50 grams of distilled water. After blending for 4 minutes to form a puree,
until there were no lumps or pieces, the pH of the puree was observed to be 4.89.
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(iii) The Present Invention - Fresh Pasta
The present invention initially cooks the foodstuff fully to render it edible, before it is mixed with the
acid solution, and although the pasta is maintained at an elevated temperature of at least about 180
DEG F while in contact with the acid, this is not a continuation of the cooking step. The product of the
process of the present invention is shelf-stable because of its acidity, but the acid content does not lead
to an undesirably acidic taste.
To demonstrate the present invention, fresh extruded spaghetti at 30% moisture content was cooked for
8.0 minutes in boiling water, drained, then acidified to pH 4.3 with an aqueous solution of lactic acid at
8.0% concentration. The acidified spaghetti was then coated with 2.0% vegetable oil, packed in a
plastic, oxygen barrier pouch, and immersed in boiling water for 5.0 minutes to pasteurize the pouch
and its contents. The pasta was then tested on the Instron by placing 50 grams of the pasta in a Kramer
shear cell, and then causing the head of the Instron to penetrate the pasta. As reported in the table
below, 23.75 kg of force were required. The taste panel evaluated the pasta, and rated it 2.5, which is
acceptable. The results of the Instron tests indicate that the texture of the pasta was highly
desirable.The taste panel members confirmed this, indicating that it was firm, rubbery, and chewy, and
that when chewed, it tended to be resilient.
(iv) The Present Invention - Dry Pasta
Finally, for further comparison, a commercially available dry spaghetti product, at 10% moisture, was
cooked in boiling water for 12 minutes. It was then drained and acidified to pH 4.3 with a lactic acid
aqueous solution at 8.0% concentration. The acidified spaghetti was then cooked with 2.0% vegetable
oil, packed in a plastic pouch, and immersed for 5.0 minutes in boiling water, to pasteurize the package
and its contents. 50 grams of the pasta were placed in a Kramer shear cell and tested on the Instron,
producing a reading of 28.75 kg of force required for penetration. This indicated an excellent texture.
The taste panel evaluation was 3.75, which was the highest rating noted by the panel in these tests. This
final test demonstrates that the technique of completely cooking the pasta, prior to acidifying it,
produces a superior product as to texture and taste.
The pasta was fully cooked to 65% moisture content in both demonstrations of the invention.
The Instron results and the taste panel results are reported in the table below in summary tabular
fashion. In the case of the taste panel, the five members were experienced and highly trained
individuals. Each had one rating, and the ratings reported in the table below are the arithmetic averages
of all ratings, that is, one rating from each member of the taste panel. EMI23.1
In summary, the products produced in accordance with the process of the present invention have been
demonstrated to have superior physical properties and superior texture.Data supplied from the
esp@cenet database - Worldwide
Claims:
Claims of EP0602953
1 A process for preparing a preserved, packaged pasta or rice foodstuff characterized by inhibited
microbiological spoilage comprising the sequential steps of:
heating said foodstuff in its raw uncooked state at a temperature of at least 180 DEG F (82 DEG C)
to cook said foodstuff fully and render it edible, then
applying to said cooked foodstuff a quantity of an aqueous solution of an edible acid while
maintaining said foodstuff at a temperature of at least about 180 DEG F (82 DEG C), said quantity of
said aqueous acid solution being sufficient to produce a pH of said cooked acidified foodstuff in the
range from 3.5 to 4.6, as determined by placing a 50g sample of said acidified cooked foodstuff and
50g of distilled water in a Waring or other intimate blender to form a puree, then observing the pH of
said puree, then
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optionally coating said foodstuff with edible oil, and then
sealing said acidified foodstuff in an oxygen-barrier package,
whereby a shelf-stable cooked foodstuff is obtained as a packaged product that, when the package is
opened, is cooked and edible.
2 The process of claim 1, wherein the amount of acid added to said cooked foodstuff is such as to
adjust the pH of said hot acidified foodstuff to a value of 4.0 to 4.3.
3 The process of claim 1 including, as an additional step, that of heating the packaged cooked foodstuff
for a time and at a temperature to sterilize the contents of said package.
4 The process of claim 1 comprising the added step of incorporating in said package an inert
atmosphere comprising nitrogen.
5 A process of preparing an edible starchy foodstuff of pasta or rice that is characterized by inhibited
microbiological spoilage, comprising the sequential steps of::
heating said foodstuff in its raw, uncooked state at a temperature of at least about 180 DEG F (82
DEG C) to fully cook said foodstuff and render it edible, then
applying to said cooked foodstuff an aqueous solution of an edible acid while maintaining said
foodstuff at a temperature of at least about 180 DEG F (82 DEG C), whereby the pH of said hot
acidified foodstuff is adjusted to be in the range from 3.5 to 4.6, as determined by placing a 50g sample
of said acidified cooked foodstuff together with 50g of distilled water in a Waring or other intimate
blender to form a puree, then measuring the pH of said puree, then
optionally coating said foodstuff with edible oil,
whereby a shelf-stable cooked foodstuff is obtained.
6 The process of claim 5, wherein the amount of said acid employed is sufficient to adjust the pH of
said acidified foodstuff to be in the range from 4.3 to 4.6.
7 The process of claim 5, wherein said process includes the additional step of pasteurizing or sterilizing
said acidified foodstuff by heating it at a temperature and for a sufficient time to sterilize it.
8 A fully cooked foodstuff that is adapted to be packaged in an oxygen-barrier container for storage,
wherein said foodstuff is characterized by inhibited microbiological spoilage, consisting essentially of
a fully cooked, edible, starchy foodstuff selected from the group consisting of rice and alimentary
pastes from wheat or rice,
said fully cooked foodstuff having applied thereto, after being fully cooked, and while being
maintained at a temperature of at least 180 DEG F (82.2 DEG C), a sufficient amount of an aqueous
solution of an edible acid to lower the pH of said foodstuff to fall within the range from 3.5 to 4.6 as
determined by placing a 50g sample of said acidified foodstuff, together with 50g of distilled water, in
a Waring or other intimate blender to form a puree, then measuring the pH of the puree,
wherein said fully cooked, acidified foodstuff optionally is coated with an edible oil.
9 The foodstuff of claim 8 that is sealed within a sterilized oxygen barrier package.
10 The packaged foodstuff of claim 9, wherein an inert atmosphere of nitrogen is sealed in said
package.
11 The foodstuff of claim 10, wherein said acid is applied in sufficient amount that the pH of said
blended foodstuff is in the range 4.0 to 4.3.Data supplied from the esp@cenet database - Worldwide
18/218
4. GB1139684
- 1/8/1969
SUGAR COATED DRY CEREAL COMPOSITIONS AND PROCESS FOR
PRODUCING SAME
URL EPO =
http://v3.espacenet.com/textdoc?F=3&CY=ep&LG=en&IDX=GB1139684
Applicant(s):
STAUFFER CHEMICAL CO (--)
E Class: A23G3/00; A23G3/26; A23L1/182B; A23G3/00K; A23L1/164B
Application Number:
GB19660028920 (19660628)
Priority Number: US19650467770 (19650628)
Family: GB1139684
Equivalent:
NL6608960; DE1692776; CH480809; BE683127; SE318173
Abstract:
Abstract of GB1139684
1,139,684. Sugar-coated cereal products. STAUFFER CHEMICAL CO. 28 June, 1966 [28 June,
1965], No. 28920/66. Heading A2A. An edible, sugar-coated dry cereal pro- duct, having low
hygroscopicity and im- proved palatability, is made by coating a cereal, e.g. corn flakes, puffed corn,
puffed rice, wheat flakes, puffed wheat or oats, with an aqueous sugar-coating composition comprising
a major amount, by weight, of an edible sugar, or mixture of edible sugars, and a minor amount of a
sugar phosphate composition, e.g. described in Specification 1,134,062, containing, in com- plex
association, a component (a) con- sisting of one or more salts of one or more sugar phosphates, e.g.
calcium sucrose phosphates, and a component (b) consist- ing of one or more phosphate salts, each
having an inorganic phosphate anion and a cation selected from those multivalent metal cations which
normally form water- insoluble phosphates, e.g. calcium ortho- phosphates; said association being such
that, when the total amount of sucrose phosphate and said other phosphate salts exceeds 5 parts per 100
parts of water, by weight, at least 2% of component (b) based on the weight of component (a) is present
in solution under ambient con- ditions. The coating composition may also contain common salt and
sodium acetate. The coated cereal is dried at room tem- perature, or preferably at temperatures between
100 and 180 F. The weight ratio of sugar to sugar phosphate composition may range between 10: 1 and
20: 1, and the amount of sugar coating composition deposited on the dry cereal product may vary
between 15 and 60% of its weight. Suitable edible sugars are: sucrose, corn sugar, glucose, fructose,
lactose and honey. The aqueous sugar-coating com- position may be heated to a temperature between
210 and 260 F. before being applied to the cereal, e.g. in a rotating drum.Claims:
Claims of GB1139684
WHAT WE CLAIM IS: 1. An edible sugar-coated dry cereal composition having low hygroscopicity and improved
palatability which comprises a cereal as hereinbefore defined coated with a sugar composition, said
sugar composition comprising a major amount by weight of an edible sugar and a minor amount by
weight of a sugar phosphate composition, said sugar phosphate composition consisting of a complex
association of two components (a) and (b), said component (a) consisting of one or more salts of one or
more sugar phosphates, and said component (b) consisting of one or more phosphate salts comprising
an inorganic phosphate anion and a cation selected from the group consisting of those multivalent
metal cations which would normally form essentially water-insoluble phosphates; said association
being such that when the total sugar phosphate and other said phosphate salts dissolved in water exceed
19/218
5 parts per 100 parts water by weight at least 2% by weight of component (b) based on the weight of
component (a) is present in solution under ambient conditions.
2. An edible sugar-coated dry cereal composition according to claim 1, wherein said sugar phosphate
salt is a multivalent metal sucrose phosphate.
3. An edible sugar-coated dry cereal composition according to claim 2, wherein said sugar phosphate
composition consists of calcium sucrose phosphates in complex association with calcium
orthophosphate.
4. An edible sugar-coated dry cereal composition according to any one of claims 1 to 3 wherein said
edible sugar is sucrose. 5. An edible sugar-coated dry cereal composition according to any one of
claims 1 to 3 wherein said edible sugar is a mixture consisting of sucrose and corn sugar.
6. An edible sugar-coated dry cereal composition according to any one of claims l to 5, wherein the
cereal consists of wheat s5 flakes.
7. An edible sugar-coated dry cereal composition according to any one of claims 1 to 5, wherein the
cereal consists of puffed rice. 50 8. An edible sugar-coated dry cereal composition according to any
one of claims 1 to 5, wherein the cereal consists of corn flakes or corn puffs.
9. An edible sugar-coated dry cereal composition according to any one of claims 1 to 8, wherein said
sugar composition comprises between 30% and 55% by weight of said cereal composition and the ratio
by weight of said edible sugar to said sugar phosphate 60 composition ranges between 10: 1 and 20: 1.
10. A process for producing the edible sugar-coated dry cereal composition according to any one of
claims 1 to 9, said process being characterized by the step of applying 65 to the cereal a coating
solution comprising said sugar composition dissolved in a suitable aqueous solvent.
11. A process according to claim 10, wherein said solvent is water in amount between 70 20% and
50% by weight of the total coating solution.
12. An edible sugar-coated dry cereal composition substantially as hereinbefore described with
reference to Example 1 or 2. 75 H. D. FITZPATRICK & CO., Chartered Patent Agents, Park Gardens,
Glasgow C3, and 3 Gray's Inn Square, London W.C.1.
Printed for Her Majesty's Stationery Office by the Courier Press, Leamington Spa, 1969.
Published by the Patent Office, 25, Southampton Buildings, London, W.C.2, from which copies may
be obtained.Data supplied from the esp@cenet database - Worldwide
20/218
5. GB1163598
- 9/10/1969
IMPROVED GELLED FOOD PRODUCTS AND PROCESS FOR PREPARING
SAME
URL EPO =
http://v3.espacenet.com/textdoc?F=3&CY=ep&LG=en&IDX=GB1163598
Applicant(s):
CORN PRODUCTS CO (US)
IP Class 4 Digits: A23G
IP Class:A23G3/00
E Class: A23G3/00; A23L1/0522
Application Number:
GB19660049415 (19661103)
Priority Number: US19650507707 (19651115)
Family: GB1163598
Equivalent:
US3446628; NL6616071; BE689630; DE1692365
Abstract:
Abstract of GB1163598
1,163,598. Gelled foodstuffs. CORN PRO- DUCTS CO. 3 Nov., 1966 [15 Nov., 1965], No. 49415/66.
Heading A2B. Gelled foodstuffs (e.g. confectionery, puddings, pie fillings, custards, toppings and
icings) comprise a flavouring agent and a thin boiling amylose or amylose-con- taming ceareal starch
(e.g. corn (maize) starch, rice starch, sorghum starch and barley starch) having a fluidity of 30-80 (as
measured by the Buel method) and a fat content of less than 0.3 per cent by weight. In the Examples
confectionery is made from compositions comprising defatted starch, sucrose, corn syrup and
optionally citric acid, lemon flavour and colouring. The confectionery may be made by de- positing the
hot composition into depres- sions on a bed of moulding starch which may be on an endless belt, or
into de- pressions on the belt, or by extruding under pressure the composition and cutting into pieces.
The cooled pieces may be coated with sugar and packaged.Claims:
Claims of GB1163598
WHAT WE CLAIM IS:1. A gelled food product which contains a flavoring agent and, as the congeal-5 ing agent, thin-boiling,
amylose or amylosecontaining cereal starch having a fluidity within the range of 30 to 80 and a fat
content not in excess of 0.3% by weight.
2. A confection of the gum type which 4u contains, as the congealing agent, thinboiling, amylose or
amylose-containing cereal starch having a fluidity within the range of 30 to 80 and a fat content not in
excess of 0.3% by weight.
3. A product according to claim 1 or 2, 45 wherein the starch is corn starch, sorghum starch or rice
starch.
4. A process for making a gelled food product which comprises cooking with an aqueous liquid a
thin-boiling, amylose or 50 arnylose-containing cereal starch, having a fluidity within the range of 30
to 80 and a fat content not in excess of 0.3% by weight and allowing the cooked product to gel, a
flavoring substance being incorporated prior 55 to cooling.
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5. A process for making gum confections which comprise cooking a thin-boiling, amylose or
amylose-containing cereal starch having a fluidity within the range of 30 60 to 80 and a fat content not
in excess of 0.3% by weight with a sweetener and depositing the resultant cooked syrup in a mold and
allowing it to gel.
6. A process according to claim 5, wherein the mold consists of a continuous belt containing
depressions of a predetermined form.
7. A process according to claim 4, wherein the resultant cooked syrup is cooled and 70 extruded under
pressure and cut into desired forms.
8. A process according to any of claims 4 to 7, wherein the starch is corn starch, sorghum starch or
rice starch. 75 9. A process for making an improved gelled food product substantially as herein
described with Particular reference to any one of the Examples I to VI.
10. The product obtained by the process 80 of any of claims 4 to 9.
STEVENS, LANGNER, PARRY & ROLLINSON, Chartered Patent Agents, Agents for the
Applicants.
Printed for Her Majesty s Stationery Office by The Tuweeddale Press Ltd.. Berwick-upon-Tweed.
1969.
Published at the Patent Office, 25 Sou hamoton Buildings, London. W.C.2 - from which conies may
be obtained.Data supplied from the esp@cenet database - Worldwide
22/218
6. GB1286994
- 8/31/1972
GUM CONFECTION COMPOSITION
URL EPO =
http://v3.espacenet.com/textdoc?F=3&CY=ep&LG=en&IDX=GB1286994
Applicant(s):
CPC INTERNATIONAL INC (US)
IP Class 4 Digits: A23G
IP Class:A23G3/00
E Class: A23G3/00; A23G3/38
Application Number:
GB19690051213 (19691017)
Priority Number: US19680771982 (19681030); US19680772367 (19681031)
Family: GB1286994
Equivalent:
NL6916390; FR2021957; DE1954321; CH538815; BE740936
Abstract:
Abstract of GB1286994
1286994 Gum confections CPC INTERNA- TIONAL Inc 17 Oct 1969 [30 Oct 1968 31 Oct 1968]
51213/69 Heading A2B A gum confection is made from a composi- tion comprising water, starch,
starch hydroly- sate having a D.E. of 5-25 and a sweetener (e.g. sucrose, dextrose, corn syrup or
mixture thereof). The composition is heated to gelati- nise the starch and the resulting syrup is introduced into starch moulds where it gels and dries, the presence of the starch hydrolysate increasing the
rate of drying. The starch hydrolysate may be prepared by hydrolysing a starch with acid and/or
enzyme ([gamma]-amylase). The hydrolysate may be prepared from corn, potato, tapioca, grain
sorghum, waxy milo, waxy maize or rice starch. The starch com- ponent is preferably corn
starch.Description:
Description of GB1286994
(54) GUM CONFECTION COMPOSITION
(71) We, CPC INTERNATIONAL INC., a
Corporation organized under the laws of the State of Delaware, United States of
America, of International Plaza, Englewood Cliffs, State of New Jersey, United
Statesaf America, do hereby declare the invention, for which we pray that a Patentmay be granted to
us, and the method by which it is to be performed, to be particularly described in and by the
followingstatement:
This invention relates ta gum confections. More particularly this invention relates to improved gum
confections and methods of making same by replacing a portion of the sweetening constituent therein
with a starch hydrolysate having a D.E.
from 5 to 25.
Gum confections, or by another name, starch jellies, are well known in the art and their well known
definition is incorporated herein by reference. Examples of these gum confections include gum drops,
gum slices, jelly beans and gum centered candies.
Gum confections are generally comprised of three basic constituents, (a) a sweetening constituent, (b)
starch, and (c) water.
23/218
Other ingredients include various flavoring materials, preservatives and coloring agents.
The term "sweetening constituent" is used herein to define those ingredients which are included in a
gum confection to add sweetness to the confection. For most conventional gum confections, the
sweetening constituent is comprised of sucrose and/or corn syrup.
Gum confections comprised of the abovedescribed three basic ingredients are usually formed by first
cooking starch with water and the sweetening constituent until the starch is gelatinized, forming a
liquid hereinafter referred to as a syrup. The starch used may be any well known starch, corn starch
being preferred. As stated above, the sweetening constituent is usually sucrose and/ar corn syrup. The
hot syrupsa formed by the cooking step is next shaped and dried to set up a gel, whereupon a final
product is produced.
Even under the most rigorously and efficienfly controlledcommlercial techniques currently used to
eflect the above-described process for making gum confections,dry ing times are excessively long.
Such inordinately prolonged drying procedures not only reduce production but necessitate the use of
excessive space and drying molds which could otherwise be "recycled" into the production line.
For example, in one typical commercial technique for making gum confections the starch is cooked at
atmospheric pressure in a sugar solution containing excess water, and the mixture is then subjected to a
rolling boil until sufficient water is lost by evaporation to yield a syrup of the proper consistency, The
end points are judged by a skilled candy maker by dipping a paddle into the hot syrup and observing
the clarity and the consistency of the syrup as it drains from the paddle in a flat, sheet-like form.
In more modern methods for making gum confections, the requisite amount of starch, sugar, corn syrup
~ and water are cooked under pressure to high temperatures by steam injection or by use of a heat
exchanger. This technique permits cooking on a continuous basis rather than by batches and
additionally only requires the amount of water necessary to gelatinize the starch so as to form a syrup.
Thus, the cooking time may be reduced.
After cooking, the subsequent steps in the process have remained virtually unchanged and unimproved
for many years.
The cooked syrup is continuously deposited in small measured portions into depressions in a bed of dry
powdered molding starch which is contained in shallow trays. The surface of the bed of molding starch
is first smoothed over and then imprinted with depressions of the desired shape, i.e., the crescent
shaped orange slices or round hemi-spherical form of the conventional gum drop. The trays of molding
starch generally are carried on a continuous belt and the hot syrup resulting from the cooking operation
is automatically injected, as by depositing hopper, into the preformed depression. The freshly deposited
gum confection is relatively soft and semifluid, and even when cooled, a considerable aging period is
necessary for the development of desired gel structure. Desired gel structure is developed by formation
first of an interior core and then by a light skin on the exterior.Upon sufficient skinning and core
development, the confection may be removed from the mold but generally will still require further
setting time to retain a permanent shape. Therefore, the gum confection frequently is allowed to remain
in the mold until final shape is attained, whereby the gum confection is sanded (sugared) and packaged.
The necessary total drying time frequently reaches from one to several days. As stated above, such
prolonged drying times are expensive and space consuming.
During drying several desired changes occur. For instance: (1) the deposited starch-sugar syrup
gradually sets up to a firm gel, (2) the starch sugar syrup gradually loses water to the bed of molding
starch, and (3) the surface of the gum confection gradually develops the desired properties of gloss and
smoothness as well as a firmness sufficient for subequent panning or sugaring operation in final
packaging.
To facilitate water exchange between the gel and the starch, the molding starch may be predried to
approximately 5% to 8% by weight moisture content, under which circumstances it gradually removes
water from the confection, thus facilitating the development of a gel structure therein. If the
temperature of the conditioning room is exceptionally high, the predrying of the molding starch is not
necessary since moisture in the confection will migrate through the starch into the hot air.
24/218
After conditioning for the necessary period of time to effect the above desired characteristics (usually
in the range from 24 to 72 hours at temperatures from ambient to about70 C.) the gum confections are
screened from the molding starch, panned or "sanded", i.e. given a coating of crystalline sugar, and
packaged. The molding starch must then be redried to the requisite low moisture content for reuse.
In order for the final products so formed to be commercially acceptable, they must exhibit the
necessary levels of tenderness, firmness, resiliency, and strength. Although the prior art has generally
been able to obtain acceptable products through careful production control there is a definite need for
improved gum confections and more economic processes for making them.
It is a purpose of this invention to fulfil the above need in the art by providing improved gum
confection compositions, products, and methods of making the same.
The gum confections of this invention not only require materially shorter drying times than those
heretofore used, but also exhibit acceptable and, in many instances, superior levels of firmness,
resiliency, tenderness, and strength.
Basically, the gum confection compositions contemplated by this invention comprise starch, water, a
sweetening constituent, and a starch hydrolysate having a
D.E. of 5 to 25. Conventional additives such as flavoring agents, preservatives and coloring agents may
also be included.
In one embodiment these compositions may be formed by using water, starch, and other ingredients in
the amounts heretofore prescribed by the prior art but with the substitution of up to 70% by weight of
the sweetening constituent of the prior art with starch hydrolysate having a D.E.
from 5 to 25 such that the total weight of the sweetening constituent including the hydrolysate equals
the amount of sweetening constituent heretofore prescribed. Preferably the hydrolysate replaces from
6% to 60% by weight of the sweetening constituent and most preferably about 12% by weight of the
sweetening constituent.
In most instances of this first embodiment the sweetening constituent of the gum confection
compositions comprise sucrose and/or corn syrup. While other sweeteners are also contemplated for
use in this invention, sucrose, corn syrup and mixtures thereof are preferred.
A typical example of gum confection composition in the first embodiment of this invention comprises
by weight composition, from 0% to65% corn syrup (80-82% solids generally), 15% to 50% sucrose,
10% to 15% starch (dry basis), 10% to 12% water (exclusive of water present in the corn syrup), and
5% to 55% starch hydrolysate. Preferably the hydrolysate is present in an amount of 5% to 50%, and
most preferably about 10%.
In a second embodiment the gum confection compositions contemplated comprise starch, water and a
sweetening constituent which is comprised of corn syrup and dextrose in combination with a starch
hydrolysate having a D.E. from 5 to 25.
Generally speaking, this second embodiment may be formed by using water, starch and other
ingredients in the amounts heretofore prescribed by the prior art, but with the substitution of a
combination of dextrose and a starch hydrolysate having a
D.E. of from 5 to 25 for all the sucrose employed in the first embodiment.
Combinations of starch hydrolysate and dextrose may be formulated using any ratio of these two
ingredients as desired. For the purposes of this invention, however, it has been found that gum
confections having materially reduced drying times and acceptable levels of resiliency, strength,
firmness, tenderness and skin formation may be formed using mixtures comprised of 2080% by weight
dextrose and 80-20% by weight starch hydrolysate. Preferably the mixtures comprise 20-60% by
weight hydrolysate solids and 80-40% by weight dextrose. Most preferably the mixtures contain about
60% by weight hydrolysate solids and about 40% by weight dextrose. In those instances where less
than 35% dextrose is employed, it has been found desirable to add a small amount of a conventional
25/218
artificial sweetener to the mixture in order to insure that the final products have the necessary degree of
sweetness.
From the above discussion it is seen that the preferred sweetening constituents now employed in gum
confections according to this second embodiment comprise: (a) corn syrup, (80-82% solids) usually
from55% to85% by weight of
the sweetening constituent; (b) a combination of 20% to 80% by usually from15% to 45% by weight
of
weight hydrolysate solids and from the sweetening constituent; and
20% to 80% by weight dextrose, (c) artificial sweeteners, usually in small amounts when hydroly
sate is more than65% of the mixture
of (b).
The starch which may be used in the confections of this invention may be any well known starch
conventionally used in gum confections generally. Preferably, however, corn starch is used. Most
preferably, the corn starch has a fluidity of 40-70, when measured in accordance with the method
described in Chemistry and Industry ofStarch - 2nd edition by Ralph W.
Kerr, Pages 133-134 and using the Scott viscosity value.
The starch hydrolysates used in the confections of this invention are a relatively new class of starch
materials. These starch hydrolysates are made by subjecting a source of starch to enzyme or acid
treatment or a combination of both. It is important that the starch hydrolysate have a
D.E. (dextrose equivalent) in the range from 5 to 25. The most preferred materials have a D.E. within
the range of 5 to 15.
Starch hydrolysates of this type have been found to be excellent agents useful in reducing moisture
pick-up of normally hygroscopic edible foods whereas use of other hydrolysates having a D.E.
substantially outside this range results in inferior products which show a tendency to become sticky.
The term D.E. is used herein to refer to the reducing sugars content of the dissolved solids in a starch
hydrolysate expressed as percent dextrose as measured by the LuffSchoorl method (NBS Circular C40, page 195 as appearing in "Polarimetry, Saccharimetry, and the Sugars" authors Frederick
J. Bates and Associates).
The initial starch which is subjected to hydrolytic treatment may be derived from a wide variety of
starchy materials such as cereal starches, waxy starches, and/or root starches. Typical of these groups
are corn starch, potato starch, tapioca starch, grain sorghum starch, waxy milo starch, waxy maize
starch and rice starch. The term "starch hydrolysate" as used herein encompasses hydrolyzed starchy
materials derived from a wide variety of starch sources known in the industry.
As hereinbefore stated, the starch hydrolysates for use in the present invention are those having a D.E.
ranging from 5 to 25 and which may be made by any number of specific methods.
In one method, referred to as Method A in Example 1, a starch such as a waxy starch is treated with a
single enzyme application of bacterial alpha amylase. More specifically, an aqueous slurry of a waxy
starch, having a solids content less than 50% by weight, is subjected to the hydrolytic action of
bacterial alpha amylase under suitable conditions of fermentation to produce a starch hydrolysate. The
hydrolysate may be further characterized as having the sum of the percentages (dry basis) of
saccharides therein with a degree of polymerization of 1 to 6 divided by the D.E. to provide a ratio
greater than 2.0. This ratio is referred to as the characteristic or descriptive ratio.Those products having
a
D.E. of from 5 to 25 and having a descriptive ratio less than 2 are somewhat undesirable in that they
exhibit less water solubility and also tend to form haze in solution as compared to those products with a
ratio of at least 2.
The same product as described above, may also be made via a number of other routes. For example, a
mixture of starch and water having a solids content less than 50% by weight may be first subjected to
the hydrolytic action of a bacterial alpha amylase followed by a high temperature heating step to
26/218
solubilize any unsolubilized starch. Since this temperature tends to inactivate the enzyme it is then
necessary to cool the solubilized partial hydrolysate and subject it to a second hydrolysis by treatment
with additional bacterial alpha amylase to obtain the final starch hydrolysate.
This technique is referred to as Method B in Example 1.
A third method of making the starch hydrolysates having a D.E. of from 5 to 25 referred to as Method
C in Example 1, consists ofhydrolyzing a mixture of starch and water by the action of acid to reach a
D.E. between 5 and 15. The partial hydrolysate is subsequently subjected to the action of bacterial
alpha amylase to obtain a starch hydrolysate having a D.E. of from 10 to 25.
A particularly preferred starch hydrolysate useful in the present invention has the following
specifications: moisture content 5% by weight maximum and aD.E.
from 10-13. Alternatively, the hydrolysate may be in the form of a syrup of about 76% by weight
solids.
A typical example of a sucrose-free gum confection composition of the second embodiment comprises
by weight composition, 40-60% corn syrup (80-82% solids), 8-15% starch (dry basis) and 10-12%
water and30-50% by weight of a composition consisting essentially of20-80% by weight starch
hydrolysate solids and 80-20% by weight dextrose (optionally having added thereto a small amount of
artificial sweetener).
The above-described gum confection compositions of this invention may be readily and easily formed
into a gum confection product by using the same conventional steps heretofore described for producing
gum confections generally. For example, one technique which may be used comprises initially forming
a solution by mixing the corn syrup and water together.
To this solution there is then added with mixing in the first embodiment, the sucrose and starch
hydrolysate while in the second embodiment, the dextrose-starch hydrolysate combination until the
hydrolysate is thoroughly dispersed. The starch is then added and the resulting slurry is mixed with
constant agitation at a temperature of66-88"C. to insure complete mixing and wetting of the starch.
The slurry is then cooked (i.e. gelatinized) in a continuous cooker at a temperature above121"C. and at
a feed rate of about 0.758 liters/minute.
The cooked composition is then placed in molds of predried starch having a moisturecontent of S 5qb
to 8% by weight, and dried at ambient temperature.
As hereinbefore stated, drying times for the compositions of this invention are materially reduced.
That is to say, drying times for the confections of this invention are usually substantially less than 72
hours.
In most instances the drying times are substantially less than 50 hours and in many instances are
actually less than 24 hours.
In any case, the partial replacement of the sweetening constituent with hydrolysate will reduce the
drying time required for a particular composition.
After drying, the gum confections formed are found to possess the necessary smoothness,gloss, and
firmness sufficient for subsequent panning or sugaring operations.
After panning or sugaring the confections are packaged as desired. The products so formed exhibit
acceptable, and oft-times substantially superior levels of firmness, resiliency, tenderness, and strength.
It is understood, of course, that many modifications and other techniques may be used to formulate the
gum confection compositions of this invention into final gum confection products. Generally speaking,
all conventional processes and techniques that are currently used to form conventional gum
confections, may be used to form the gum confections of this invention.
27/218
The following examples 2-6 are presented
to better Illustrate the invention rather than to limit it.
EXAMPLE I
The following specific procedures illustrate the above-described three basic methods for making the
starch hydrolysates having a D.E. of from 5 to 25 used in this invention.
METHODA
ONE STEP ENZYME TECHNIQUE
An aqueous starch slurry was prepared containing 30% solids by weight of waxy milo starch. The
temperature of the slurry was raised and held between85"C. and92 C. A bacterial alpha amylase
preparation was added in an amount just above0.0r5 by weight of the starch over a period of slightly
more than 30 minutes.
The mixture was then held at the same temperature for an additional period of 30 minutes. The
temperature was then reduced to below80"C. and the conversion was allowed to continue until the
desired
D.E. was reached. The temperature of the mixture was then suddenly raised to about17-O"C. in order
to inactivate the enzyme and terminate the conversion.
Table 1 below sets forth typical saccharide analyses of hydrolysates having a
D.E. from 5 to 25 obtained in accordance with the above procedure. DP designates the range of
polymerization. DP1 represents the total quantity expressed in percent by weight dry basis of
monosaccharides present in the hydrolysate.DPs represents the total quantity of disaccharides present
in the hydrolysate and so forth.
TABLE I
TYPICAL SACCHARIDE ANALYSES
D.E.
5 10 15 20 25
Composition
HydrolysateDP1 0.1 0.3 0.7 1.4 2.4DP 1.3 3.4 5.3 7.6 9.7DP3 1.8 4.3 6.9 9.4 12.0
DPs 1.8 3.5 5.2 6.9 8.6
DPs 1.8 3.6 5.5 7.4 9.3
DP6 3.3 7.0 10.6 14.3 18.0
DP7 and higher 89.9 77.9 65.6 53.0 40.0Total DP1-6 1Q.1 22.1 34.2 47.0 60.0
Descriptive Ratio 2.0 2.2 2.3 2.4 2.4
METHODB - TWO STEP ENZYME
ENZYME TECHNIQUE
Unmodified corn starch was slurried in water to provide an aqueous suspension containing 28-32% by
weight of the unmodified corn starch. The pH was at 7.58.Q. To this mixture was added HT-1000
bacterial alpha amylase in an amount of0.05% by weight based on starch solids.
("HT-100Q" is a bacterial alpha amylase, having both liquifying and saccharifying activities, whose
species is derived from the organismBacillus Sjjbtills and produced by
Miles Chemical Company under the trade mark HT-1Q00. Suitable operating conditions are a pH of
5.5 to 7.5 and a temperature of 20 to 75 C.) This starch suspension was added over a 30 minute period
to an agitated tank maintained at a temperature ofSQ-92 C. After completion of starch addition,
liquefaction was continued for 60 minutes, at which time the hydrolysate was within theD.E. range of
2 to 5.
The liquened starch was then heated to 150 C. and held at this temperature for 8 minutes. The heat
treatment destroyed residual enzyme activity and resulted in improved filtration rates and in decreased
yield losses upon filtration.
Furthersaccharification to the final1).E.
28/218
was accomplished by the addition of moreHT-1000 bacterial alpha amylase after cooling the liquefied
starch hydrolysate to a suitable temperature for conversion. The liquefied starch was cooled to80-85"C.
andHT-1000 added in an amount of0.02% by weight starch solids. After 14 ta 20 hours of conversion
the desired terminal
D.E. of 20 was obtained.
The final starch hydrolysate product was analyzed and the following analytical values were obtained.
TABLE 2Descriptive
D.E DP1 DP2 DP3 DP4 DP5 DP6 DP7+ Ratio
20.7 2.4 7.5 10.8 8.0 6.8 15.1 49.4 2.4
METHOD C- TWO STEP, ACID
ENZYME TECHNIQUE
Several samples of corn starch (A, B & BR>;
C) were slurried in water providing slurries having Baumes' ranging from 14 to 22 .
These slurries were partially acid hydrolyzed to a maximum of 15 D.E. The particular D.E. achieved by
acid hydrolysis in each of the samples is set forth in Table 3 below. After acid hydrolysis, the slurry
was neutralized to a pH between 6 and 7. The neutralized liquor was cooled to between 80 and 85 C.,
and dosed with bacterial alpha-amylase (HT-1000) in the quantity set forth below. A final desired D.E.
was obtained in each of the samples in a period of time between 1 and 3 hours. The final conversion
liquors are low in color. These liquors are easily refined and evaporated to about 420 Baume to provide
syrups. Dry products may also be obtained. Tables 3 and 4 below set forth the reaction conditions for
conversion and the product analyses respectively.
TABLE 3
EZYME CONVERSION CONDITIONS
D.E.
of Acid % Dry Temp. Enzyme Time Final
Sample Hydrolysate Substance"C. pH Dose Hours D.E.
A 15.2 38 80 6.5 0.01 1 19.7
B 12.9 37.5 85 6.5 0.05 2 20.2
C 10.3 38.1 85 6.5 0.1 2 21.8
TABLE 4
PRODUCT ANALYSES
Final % DryDescriprive
Sample D.E. SubstanceDP, DP2 DPsDP; DPs DP, DP,+ Ratio
A 19.7 72 3.9 5.8 8.3 7.2 7.3 10.2 57A 2.1
B 20.2 72 2.3 5.9 8.5 6.4 6.6 12.6 57.7 2.1
C 21.8 75 2.3 8.3 10.9 8.1 9.2 16.9 44.3 2.5
EXAMPLE 2
In order to demonstrate the superiority of the confections of the first embodiment various sample gum
confections were made::
The first gum confection was formulated from a standard and well accepted confection recipe using by
weight composition,47A% corn syrup (82% solids), 31.2% sucrose, 10.4% (dry basis) corn starch (67
fluidity), and 11.0% water. This confection is referred to in Table 5 as the control.
The second type of gum confection was formulated by replacing different amounts of the sucrose
and/or corn syrup in the control composition with a starch hydrolysate produced according to
METHOD A,
Example 1 from waxy milo starch and having a D.E. of about 10. The hydrolysate exhibited
substantially the same composition characteristics as the 10 D.E. starch hydrolysate in Table 1. This
confection is referred to in Table 5 as confection A.
29/218
The third type of gum confection (composition B in Table 5) was formulated by replacing 30% by
weight of either the sucrose or the corn syrup in the control composition with a starch hydrolysate
produced from corn starch according to METHOD
B, Example 1 and having a D.E. of about 10 and a descriptive ratio greater than 2.0.
All confections were formulated by the same prescribed technique of initially dispersing the corn
syrup in the water. Next the sucrose, and hydrolysate (if any) were admixed in the solution and
thoroughly dispersed therein. The starch was then added and the resulting slurry mixed with constant
agitation for 45 minutes at a temperature ranging from85.91"C. to insure complete mixing and wetting
of the starch.
The slurry was then cooked in a continuous cooker at146"C. and at a slurry feed rate of 0.758
liters/minute. The cooked compositions at approximately 79% by weight solid. were then placed in
predried starch molds and were dried at ambient room temperature until the starch gum confections
were capable of being removed and sanded in a convenional manner. The following comparative data
were recorded.
The characteristics of resiliency, strength, firmness, and tenderness are rated on a four point system as
follows:
1 poor
2 fair
3 good
4 excellent
The symbol "a", following a rating in the tenderness test signifies excessive skin toughness, (suitable of
the chewy type gum confection) the symbol "b" excessive core tenderness.
TABLE 5
Control Confection A Confection A Confection B Confection A
% Sucrose
Replacement (by weight) 0 15 30 45 60 0 0 0 0 30 0 15 0
% Corn Syrup
Replacement (by weight) 0 0 0 0 0 15 30 45 60 0 30 15 100
% Deposited Solids 78.9 79.0 79.5 80.5 78.7 78.4 79.2 79.5 78.7 79.5 79.2 79.5 77.7
Slurry Tank
Temp. C. 88 88 88 85 85 91 85 91 88 85 88 88 88
Cook Temp. C. 146 146 146 146 146 146 146 146 146 146 146 146 146
Drying Time Hours 55 30 24 22 21 44 44 44 44 24 44 44 18
Comments::
Resiliency 2 3 4 3 3 1 1 1 1 3 1 1 3
Strength 3 3 4 3 3 2 3 3 3 4 3 1 3
Firmness 2 3 4 3 3 2 2 2 2 3 2 2 3
Tenderness 3 3 4 la la lb lb la la 3 lb lb la>;/RTI;
In all instances in the above data the drying times of the confections of this invention were materially
less than those of the control which used the exact same confection formulation but without the partial
replacement of its sweetening constituent with hydroylsate. In many instances, the confections of this
invention had drying times of about 24 hours or less while the control had a drying time of 55 hours.
Such improved drying characteristics result in substantial savings in time, money, production space,
and tray equipment. In many instances all or some of the characteristics of resiliency, strength,
firmness, and tenderness of the confections of this invention are superior to those of the control. In this
respect the replacement of 30% of the sucrose in confection A resulted in a gum confection product
which was not only excellent, but superior in every way to the control. In those confections of this
invention wherein the tenderness and resiliency tests are rated poor, it should be understood that though
rated poor they are still quite acceptable and in some instances more desirable for some specialty gum
confection products, such as the chewy type.
EXAMPLE 3
In another example, hydrolysate having a
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D.E. of 15 in the form of a syrup containing 76% by weight solids is used in an amount dry basis, such
that the hydrolysate replaces 30% of the sucrose. Because of the water contained in the syrup, it is
necessary to reduce the water added to the gum confection mix by an equal amount.
Gum confections produced by the same method as Example 2 using a hydrolysate in syrup form,
exhibit the same excellent qualities as those of Confection A in
Example 2.
EXAMPLE 4
To demonstrate the second embodiment, another gum confection was formulated from a standard and
well accepted sucrose based confection recipe using by weight composition,47.4% corn syrup (82%
solids), 31.2% sucrose, 10.4% (dry basis) corn starch (67 fluidity), and 11.0% water.
This confection is referred to in Table 5 as the control.
The second type of gum confection was formulated by using different mixtures of dextrose and a
starch hydrolysate produced according to Method A, Example 1 from waxy milo starch and having a
D.E. of about 10. The hydrolysate exhibits substantially the same composition characteristics as the 10
D.E. starch hydrolysate in
Table 1. Different combinations were used as a total replacement for the sucrose of the control
composition and all other ingredients remained the same.
All confections were formulated by the same prescribed technique of initially forming a solution of the
corn syrup in the water.
Next, the sucrose, or mixture of hydrolysate and dextrose, were dispersed in the solution and
thoroughly mixed therein. The starch was then added and and the resulting slurry was mixed with
constant agitation for 45 minutes at a temperature ranging from82-88"C. to insure complete mixing
and wetting of the starch. The slurry was then cooked in a continuous cooker at146"C. and at a slurry
feed rate of 0.758 liters/minute. The cooked compositions at approximately 79% by weight solids, were
then placed in predried starch molds and were dried at ambient room temperature until the starch gum
confections were capable of being removed and sanded in a conventional manner. The following
comparative data were recorded.The characteristics of resiliency, strength, firmness, and tenderness
were rated on a four point system as follows:
1 - poor
2 - fair
3 - good
4 - excellent
Skin formation was rated on a three point basis as follows:
A - excellent
B - sticky
C - tough
TABLE 6
Sucrose(% replaced) 0 100 100 100 100
Hydrolysate (% of hydr. and dextrose
mixture) 80 60 40 20
Dextrose (% of hydr. and dextrose
mixture)- 20 40 60 80
Slurry Tank Temp."C. 88 82 82 82 82
Cook Temp."C. 146 146 146 146 146 % deposited solids 78.9 78.0 78.7 78.1 78.5
Drying Time, Hours 5522t 2221 & 20+
Product Analysis
Resiliency 2 3 4 4 3
Strength 3 3 4 2 3
Firmness 2 3 4 2 3
Tenderness 3 1 4 3 3
Skin A C A A B
In all instances in the above data, the drying time of the gum confections of this invention were less
than half the drying times of the sucrose-based control which used the exact same confection
31/218
formulation except for its sweetening constituent. Such improved drying characteristics result in
substantial savings in time, money, production space, and tray equipment.All of the above confections
of this invention, furthermore exhibit superiority in one or more of their resiliency, strength, firmness,
and tenderness characteristics. This, coupled with such substantially improved drying times, makes
them more desirable than the control. In this respect it is noted that the confection which used80%
hydrolysate and 20% dextrose exhibited a tough skin formation. This confection is particularly suitable
for the chewy type gum confection.
However, of the four confections representative of this invention, it may be the least desirable for most
purposes. Particular attention is drawn to the gum confection which used as its sweetening constituent
including hydrolysate, corn syrup along with a mixture of 40% dextrose and 60% hydrolysate. This
product is superior in every way to the control and therefore constitutes a particularly preferred
example of the compositions of this invention.
EXAMPLE 5
A gum confection is formed of the following basic ingredients, percentages being by weight
composition, using the same basic procedure as set forth in Example 4. Slurry tank temperature is held
at about82"C. and cook temperature is146"C. The deposited solids are about 78.5%.
Ingredients
47.4% Corn syrup 31.2 X5 60% hydrolysate
40% dextrose
10.4% Starch (d.b.)
11.0% Water
The hydrolysate used is a starch hydrolysate produced according to Method B, Example 1 using
unmodified corn starch and having a D.E. of about 10 and a descriptive ratio of at least 2.0.
The resulting product is an excellent gum confection exhibiting high levels of resiliency, strength,
firmness, tenderness and excellent skin formation. In addition drying times are materially reduced.
EXAMPLE 6
In another example, hydrolysate having a
D.E.o.f 15 and in the form of an aqueous syrup having 76% by weight solids is used in combination
with dextrose in proportions such that the dry substance of dextrose to hydrolysate is 60:40. The same
formulation as Example 4 is followed except that less water is added to the confection mix to adjust the
total water content for the water present in the hydrolysate syrup.
The gum confection produced in accordance with the process of Example 4 exhibits the same qualities
of the 60:40 sample in
Example 4.
WHAT WE CLAIMIS:1. A gum confection composition comprising water. starch, a starch hydrolysate having a D.E. from 5
to 25 and a sweetener.
2. A gum confection composition as in claim 1, wherein the sweetener is selected from corn syrup,
sucrose and mixtures thereof.
3. A gum confection composition as in claim 1, comprising a combination of dextrose and a starch
hydrolysate and is substantially sucrose free.
4. A gum confection composition according to claim 1 or 2, wherein said starch hydrolysate has aD.E.
from 10 to 13.
5. A gum confection composition according to claim 1 or 2, wherein said starch hydrolysate is present
in an amount of50Ó to 55% by weight of said composition.
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6. A gum confection composition according to claim 5, wherein said composition comprises from 0%
to65% by weight corn syrup, 15% to 50% by weight sucrose, 10% to 15% by weight starch, and 10%
to 12% by weight water, excluding the water present in corn syrup.
7. A gum confection composition according to any of claims 1, 2 and 4-6 wherein said starch
hydrolysate is present in an amount from 5% to 50% by weight of said composition.
8. A gum confection composition according to any of claims 1, 2 and 4-7 wherein said starch
hydrolysate is present in an amount of about 10% by weight of said composition.
9. A sucrose-free gum confection composition according to claim 3, comprising corn syrup and a
combination of dextrose and a starch hydrolysate, the combination containing20-80% by weight solids
of said hydrolysate.
10. A sucrose-free gum confection composition according to claim 9, wherein said combination
comprises 20-60% by weight solids of said hydrolysate and80-40% by weight dextrose.
11. A sucrose-free gum confection composition according to claim 9, wherein said combination
comprises about 60% by weight solids of said hydrolysate and about 40% by weight dextrose.
12. A sucrose-free gum confection composition according to any of claims 3 and 9 to 11 wherein said
starch hydrolysate has a D.E. of 10-13.
13. A sucrose-free gum confection composition as in claim 3 comprising by weight composition, 4060% corn syrup,30-50% of a combination consisting essentially of20-80% by weight hydrolysate
solids and 80-20% by weight dextrose, 8-15% starch, dry basis, and 10-12% water.
14. A method for making gum confections comprising preparing a dispersion containing a sweetening
constituent which contains in part a starch hydrolysate having a
D.E. from 5 to 25, starch and water; heating the dispersion to gelatinize the starch, and form a hot
syrup, and shaping and drying the hot syrup to yield gum confections.
15. The method of claim 14, wherein the sweetening constituent contains up to 70% by weight of the
starch hydrolysate.
16. The method according to claim 14 or 15, wherein the sweetening constituent contains from 6% to
60% by weight of the starch hydrolysate.
17. The method according to claim 14, 15 or 16, wherein the sweetening constituent contains about
12% by weight of the starch hydrolysate.
18. The method according to claims 14 to 17, wherein said sweetening constituent contains in addition
to the starch hydrolysate, one of corn syrup, sucrose, and mixtures thereof.
19. The method according to claim 14, wherein sucrose-free gum confections are produced and the
sweetening constituent comprises a combination of starch hydrolysate and dextrose.
20. The method according to claim 19, wherein the combination comprises by weight from 20-80%
dextrose and 80-20% starch hydrolysate solids having a D.E.
from 5 to 25.
21. The method according to claim 19 or 20, wherein the sweetening constituent contains from 55% to
85% by weight corn syrup and from 45% to 15% by weight of a combination of dextrose and the starch
hydrolysate.
22. The method according to any of claims 14 to 21, wherein the starch hydrolysate has a maximum
moisture content of 5% by weight and a D.E. from 10 to 13.
33/218
23. The method according to any of claims 14 to 21, wherein the starch hydrolysate is a syrup
containing about 76% solids and having a D.E. from 10 to 13.
24. The method according to any of
**WARNING** end of DESC field may overlap start of CLMS **.Data supplied from the esp@cenet
database - Worldwide
34/218
7. GB1311410
- 3/28/1973
PRODUCTION OF EDIBLE GRANULES
URL EPO =
http://v3.espacenet.com/textdoc?F=3&CY=ep&LG=en&IDX=GB1311410
Applicant(s):
NESTLE SA (--)
IP Class 4 Digits: A23G
IP Class:A23G3/00; A23G3/02
E Class: A23G3/00K; A23G3/02M12; A23G3/20G
Application Number:
GB19710053530 (19711118)
Priority Number: CH19700017951 (19701204)
Family: GB1311410
Equivalent:
US3835226; FR2117247; ES422296; ES397651; DE2158295; CH524960;
BE775674; IT1049259
Abstract:
Abstract of GB1311410
1311410 Expanded sugar granules NESTLE S.A. 18 Nov 1971 [4 Dec 1970] 53530/71 Heading A2B
Expanded sugar-based granules are prepared by depositing drops of a syrup containing sugar and an
expanding agent, for example ammonium bicarbonate, onto a bed of powdered edible material, for
example a car- bohydrate, starch, cereal flour, cocoa powder, powdered coffee extract, or milk powder,
and heating, preferably to 140-160 C, to produce drying and expansion of the drops whilst they are still
in contact with the powder. The syrup may additionally include flavouring and colour- ing agents, milk
solids, and malt. A second layer of the powdered edible material may be deposited on the drops prior to
heating. The granules may be used in chocolate and con- fectionery products, for example together
with or as a replacement for puffed rice or maize products.Description:
Description of GB1311410
PATENT SPECIFICATION
( 1) 1 311 410 DRAWINGS ATTACHED ( 21) Application No 53530/71 ( 22) Filed 18 Nov 1971 (
31) Convention Application No 17951 ( 32) Filed 4 Dec 1970 in ( 33) Switzerland (CH) ( 44)
Complete Specification published 28 March 1973 ( 51) International Classification A 23 G 3/00 // 3/02
( 52) Index at acceptance -A 2 B 15 20 A ( 54) PRODUCTION OF EDIBLE GRANULES ( 71) We, N
Es TLE S A, of La Tour-dePeilz, Switzerland, a Swiss company, do hereby declare the invention, for
which we pray that a patent may be granted to us, and the method by which it is to be performed, to be
particularly described in and by the
following statement:The present invention is concerned with the preparation of edible granules of low density, useful, in
particular, in the chocolate and confectionery industries.
It is an object of the present invention to provide a process for preparing expanded sugar-based
granules which are especially suited for incorporation in various chocolate and confectionery articles.
35/218
The present invention provides a process for producing expanded granules in which drops of a syrup
containing a sugar and at least one expanding agent are deposited on a bed of powdered edible material
and the drops are heated to produce expansion and drying of the drops whilst they are in contact with
the said edible material.
By the expression "syrup" is meant a solution of sugar in water optionally containing, in solution or in
suspension, other ingredients such as flavouring and/or colouring agents An expanding agent is a
substance, or mixture of substances, capable of provoking the expansion of the syrup on heating,
generally by liberation of a gas, in a manner similar to baking powder Any residue remaining from the
expanding agent should, of course, be comestible.
In one embodiment of the process according to the invention, drops of a syrup containing an
expanding agent, ammonium bicarbonate for example, are deposited on a flat horizontal support which
has been coated with a layer of edible powdered material.
The edible powdered material provides a deformable recipient closely conforming to the shape of the
drops at the moment of impact and at the same time facilitates their lPrice 25 pl drying by absorption
The drops of syrup resting on this bed of powder are then heated to a temperature of between 140 and
VC for 3 to 4 minutes The granules obtained after cooking are hollow dry capsules 50 or particles of
dry expanded material, of essentially spherical shape, and their volume is about five times that of the
original drops.
These granules are then separated from their powdered support, for example by 55 screening.
In a second embodiment of the process, a coating of edible powdered material is deposited on the
drops before cooking The whole surface of each drop is thus in con 60 tact with the powder, a part of
which constitutes a surface film surrounding each of the granules after cooking.
The edible powdered material will generally be chosen having regard to the desired 65 characteristics
of the expanded granules and various powdered materials may be selected to confer a particular colour,
flavour and/or texture to the finished granules Preferred edible materials include, for example, 70
starch and its hydrolysis products, cocoa, powdered coffee extract, milk powder and cereal flours.
The influence of the powdered edible material on the chemical composition of 75 the expanded
granules is illustrated in the Examples Thus, although the syrups used in these examples contain no
starch, the granules obtained by cooking the drops of syrup in contact with a bed of powdered 80 starch
have a starch content which varies between 13 5 and 48 4 % by weight These amounts of starch are
related to the chemical composition of the syrup used, its solid matter content, the quality of the starch,
as 85 well as to the manner in which the drops are coated.
On the other hand, the starch in contactwith the surface of the drop is capable of forming, by
gelatinisation during cooking, 90 c I 2 1 311 410 2 an elastic film imparting a regular substantially
spherical shape to the expanding granule.
In the same way, agreeably flavoured granules may be obtained by using, for example, coffee extract
or cocoa powder as a support.
The density of the granules may be varied by modifying the quantity of expanding agent added to the
syrup; the size of the granules can also be adjusted by using different jets for depositing the drops of
syrup, as well as by varying the temperature and the cooking time.
The accompanying drawing illustrates schematically and by way of example an apparatus suitable for
carrying out continuously the process according to the invention.
Figure 1 is a schematic representation of the complete apparatus; Figure 2 is a plan view from above
of a part of the apparatus shown in Figure 1; and Figure 3 is an axial section on an enlarged scale of a
part of the bed of powdered material.
36/218
As shown in the drawing, the apparatus comprises a series of vertical jets 1 extending from horizontal
tube 2 This tube is supplied with syrup by a pipe 3 fed for example by a pump (not shown) The jets I
deposit drops of syrup on a horizontal belt conveyor 4 moving in the direction of the arrow f The belt 4
is coated ahead of the jets 1 with a layer 5 of edible powdered material supplied from the hopper 6 The
drops of syrup deposited on the layer 5 of edible powdered material are then covered with a second
layer of powdered material (which may be the same as, or different from, the material supplied from
hopper 6) flowing from the hopper 7 which is situated downstream from the jets 1 The drops then pass
into an oven 8 the heating zone of which is traversed by a part of the belt conveyor 4.
At the end of the run, the powdered bed and the expanded granules leave the oven 8 and are
discharged by gravity onto an inclined vibrating screen 9 The powdered material passes through the
screen 9, and is collected in the receptacle 10 whereas the granules, which remain on the screen, roll
into the receptacle 11.
The edible powder may be recycled whereas the granules are cooled to ambient temperature and are
preferably stored in a dry atmosphere.
The granules prepared as described herein may advantageously be incorporated in various chocolate
and confectionery products, if desired as a replacement, or together with, puffed cereal products
obtained from rice or maize Articles containing the granules have a pleasant, light texture and pleasant
flavour.
The following examples illustrate the process according to the invention The percentages are by
weight.
Example I
A syrup of the following composition is prepared:Sucrose Ammonium bicarbonate Citric acid
Colouring Strawberry flavour Water 51.25 To 0.50 0.25 0.50 2.50 45.00.
This syrup is deposited in the form of drops on a belt conveyor previously coated with a layer of
powdered starch The deposited drops are then covered with a second layer of powdered starch and
carried by the 85 belt into a tunnel oven in which the temperature is between 144 and 1520 C The
drops are maintained at this temperature for 3 j minutes The resulting dry expanded granules have a
specific gravity of 0 200 and a 90 starch content of 48 4 %.
Example 2
Drops of a syrup having the following 95 composition are treated as in Sucrose Ammonium
bicarbonate Citric acid Colouring Pistachio flavour Vanillin Water Example 1:51.45 % 0.60 0.25 0.50 2.00 0.20 45.00.
The dry expanded granules collected after cooling have a specific gravity of 0 185 and a starch
content of 45 %.
Example 3
A syrup of the following composition is used:Sucrose Ammonium bicarbonate Citric acid Colouring
Lemon flavour Water 61.25 % 0.50 0.25 0.50 2.50 35.00 Drops of this syrup, treated by the process
described in Example 1, give, after expansion and drying, granules having a specific gravity and starch
content of, respectively, 125 0.240 and 29 80 %.
Example 4
A syrup having the following composition is prepared:1311410 3 1 311 410 3 Sucrose Ammonium
bicarbonate Unsweetened condensed milk Powdered malt Water 20.00 % 1.00 18.60 19.00 41.40
Drops of this syrup are deposited on a belt conveyor previously coated with a layer of powdered starch
and heated to between 144 and 152 'C for 31 minutes by passage through a tunnel oven The dry
37/218
expanded granules collected at the exit of the tunnel have a specific gravity of 0 127 and a starch
content of 13 5 %.
I 5Data supplied from the esp@cenet database - Worldwide
Claims of GB1311410
Claims:
WHAT WE CLAIM IS: 1 Process for preparing expanded, edible, sugar-based granules in which drops of a syrup containing a
sugar and at least one expanding agent are deposited on a bed of powdered edible material and the
drops are heated to produce expansion and drying of the drops whilst they are in contact with the said
edible material.
2 Process according to claim 1 in which the expanding agent is ammonium bicarbonate.
3 Process according to claim 1 or claim 2 in which the syrup contains at least one of the following
substances, namely a flavouring, a colouring agent, milk solids and malt.
4 Process according to any one of the preceding claims in which the drops are heated to a temperature
between 140 and 35 1600 C.
Process according to any one of the preceding claims in which the edible material is a carbohydrate, a
starch, a cereal flour, cocoa powder, powdered coffee extract or 40 milk powder.
6 Process according to any one of the preceding claims in which before heating a second layer of
edible powdered material is deposited on the said drops 45 7 Process according to claim 6 in which the
edible material is a carbohydrate, a starch, a cereal flour, cocoa powder, powdered coffee extract or
milk powder.
8 Process for preparing edible granules 59 substantially as herein described with reference to any one
of the Examples.
9 Expanded granules prepared by a process according to any one of the preceding claims 55 A
chocolate or confectionary article comprising granules prepared by a process according to any one of
claims 1 to 8.
ELKINGTON AND FIFE, Chartered Patent Agents, High Holborn House, 52/54 High Holborn,
London WC 1 V 65 H Agents for the Applicants.
Printed for Her Majesty's Stationery Office by The Tweeddale Press Ltd, Berwick-upon-Tweed, 1973.
Published at the Patent Office, 25 Southampton Buildings, London WC 2 A l AY from which copies
may be obtained.
1311410Data supplied from the esp@cenet database - Worldwide
38/218
8. GB543427
- 2/25/1942
IMPROVEMENTS IN AND RELATING TO CAKE DECORATIONS
URL EPO =
http://v3.espacenet.com/textdoc?F=3&CY=ep&LG=en&IDX=GB543427
Applicant(s):
GEORGE JOHN CULPITT (--); G T CULPITT and SON LTD (--)
E Class: A23G3/28
Application Number:
GB19400012057 (19400723)
Priority Number: GB19400012057 (19400723)
Family: GB543427
Abstract:
Abstract of GB543427
543,427. Coating cakes with edible decoration. CULPITT, G. J., and CULPITT & SON, Ltd., G. T.
July 23, 1940, No. 12057. Drawings to Specification. [Classes 28 (i) and 49] A cake decoration
comprises a plaque or hood of edible wafer paper adapted to be applied to the cake to simulate a
coating of sugar icing. The plaque c. may have on its upper surface decorations of edible wafer paper
or metal-coated paper leaves. The top and sides of the hood may be made separately and united when
in position on the cake. The wafer paper may be made by pressing a mixture of rice flour or farina with
water between two heated plates; it may be coloured to represent coloured icing. Reference has been
directed by the Comptroller to Specifications 196,885, [Class 28 (i)], and 422,430.
39/218
9. GB782832
- 9/11/1957
IMPROVEMENTS IN AND RELATING TO CEREAL PRODUCTS AND THEIR
MANUFACTURE
URL EPO =
http://v3.espacenet.com/textdoc?F=3&CY=ep&LG=en&IDX=GB782832
Inventor(s):
DAVIES WILLIAM HALLIDAY (--)
Applicant(s):
QUAKER OATS LTD (--)
E Class: A23G3/00; A23L1/18F; A23G3/20
Application Number:
GB19540021010 (19540719)
Priority Number: GB19540021010 (19540719)
Family: GB782832
Abstract:
Abstract of GB782832
782,832. Coated cereals. QUAKER OATS, Ltd. July 15, 1955 [July 19, 1954], No. 21010/54. Classes
49 and 127. A coated cereal product is produced by heating or toasting pieces of cereal product,
agitating the pieces with a heated sugar syrup in a heated container, discharging the product from the
container, cooling, and separating the individual coated pieces. The coating prepara- tion may be a
mixture of white granulated sugar, light amber Australian honey and water heated to 300 F. The heated
container may be provided with paddles which displace the cereal product to the discharge port; the
sugar syrup is preferably introduced at a point intermediate the cereal product feed inlet and the
discharge port. Puffed wheat or puffed rice is passed from an oven 1 into a heated mixing trough 9 for
coating with sugar syrup delivered to the trough from a steam-heated pan 17, and the product is
discharged on to an air-cooled, wire mesh conveyer 26, passed between crushing rollers 32 and then
graded at a sieve 33.
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10. GB809747
- 3/4/1959
CARAMEL COLOUR MANUFACTURE
URL EPO =
http://v3.espacenet.com/textdoc?F=3&CY=ep&LG=en&IDX=GB809747
Inventor(s):
PYLE RONALD EMMETT (--); LONGENECKER JOSEPH BENDER (--)
Applicant(s):
UNION STARCH and REFINING COMPAN (--)
E Class: A23G3/32
Application Number:
GB19560014969 (19560514)
Priority Number: GB19560014969 (19560514)
Family: GB809747
Abstract:
Abstract of GB809747
A caramel colour solution is made by treating an aqueous carbohydrate solution, e.g. corn sugar syrup
of 30 DEG to 45 DEG B>;\;ae, with 0.1 to 5 per cent of an alkaline reagent based on the weight of the
solid constituents, e.g. alkali or alkaline earth metal hydroxides or alkali metal salts of weak acids such
as sodium carbonate, heating to 150 to 250 DEG F. for 1/4 to 2 hours, then adding an acid neutralizing
agent, preferably hydrochloric acid, to produce a pH of between 2.0 and 5.0, and heating at 275 DEG to
380 DEG F. until a tinctorial power, measured in terms of defined Lovibond units, of 2 to 30 is
obtained. Other water-soluble carbohydrates that can be treated are reducing sugars, e.g. dextrose, and
hydrolysis products of all commercial starches, e.g. corn, tapioca, rice, sage, wheat, and sweet potatoes;
mother liquors from which some dextrose has been crystallized, e.g. greens or hydrol, can also be
treated by the process. The alkaline reagent can be added in the form of solid, slurry or solution. The
products are also described as having foaming properties.Claims:
Claims of GB809747
WHAT WE CLAIM IS:
1 A process of making a caramel color solution from aqueous solutions of carbo 110 hydrate, said
process comprising the steps of 809,747 809,747 treating the carbohydrate solution with 0 1% of an
alkaline reagent based on the weight of the solid constituents, heating to 150250 F for to 2 hours,
thereafter adding an acid neutralizing agent to bring the hydrogen ion concentration within the range of
p H 2 0 to p H 5 0, and heating at 275-380 F until a tinctorial power of 2-30 is obtained.
2 A process of making a caramel color solution according to Claim 1, in which the carbohydrate
solution is corn sugar syrup of to 45 Be.
3 A process of making a caramel color solution according to Claim 1 or 2, in which a carbohydrate
solution having a p H value of 2.7 to 3 5 is heated to 275-310 F until a tinctorial power of 2-9 is
obtained.
4 A process of making a caramel color solution, said process being substantially as described with
reference to Example I or II herein.
A caramel color solution when produced by a process accordingto any preceding claim.
For the Applicants, F J CLEVELAND & COMPANY, Chartered Patent Agents, 29 Southampton
Buildings, Chancery Lane, London, W C 2.
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Leamington Spa: Printed for Her Majesty's Stationery Office, by the Courier Press -1959.
Published by The Patent Office, 25, Southampton Buildings, London, W C 2, from which copies may
be obtained.Data supplied from the esp@cenet database - Worldwide
42/218
11. JP1063365
- 3/9/1989
PREPARATION OF DRIED FOOD AND APPARATUS THEREFOR
URL EPO =
http://v3.espacenet.com/textdoc?F=3&CY=ep&LG=en&IDX=JP1063365
Inventor(s):
HATTORI RYUICHI (--)
Applicant(s):
HOUSE FOOD INDUSTRIAL CO (--)
IP Class 4 Digits: A23L; A23B; A47J
IP Class:A23B7/02; A23L1/01; A23L3/40; A47J37/12
E Class: A23G3/00; A23L3/015F; A23L3/40; A23L3/42; A23L3/54
Application Number:
JP19870218863 (19870901)
Priority Number: JP19870218863 (19870901)
Family: JP1063365
Equivalent:
US5019412; GB2209265
Abstract:
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Abstract of JP1063365
PURPOSE:To prepare a sufficiently cellular dried food, by subjecting a food raw material dipped in an
oil to irradiation treatment with microwaves under reduced pressure. CONSTITUTION:An oil vessel 4
is provided in a vacuum chamber 1 having a vacuum mechanism 12 and a retainer 5 for a food raw
material is dipped in an oil in the oil vessel 4. The food raw material in the oil is then irradiated with
microwaves under reduced pressure by a microwave irradiation mechanism 9. In the process, the
material temperature of the oil is 70-130 deg.C and microwave output is 1.35-50kW with 500-1,500 Pa
vacuum degree. The food raw material is seeds, beans, fishes and shellfishes, animal, bird and whale
meats, vegetables, fruits, mushrooms, algae, products of processed wheat flour, processed soybean,
processed egg, dairy products, products of processed cattle meat, processed fish meat, gelatinous foods,
processed rice, etc. The irradiation of the food raw material dipped in the oil with microwaves under
reduced pressure is carried out until ;=80wt.% moisture in the food raw material is evaporated. As a
result, the aimed sufficiently cellular dried food can be prepared.Description:
Description of corresponding document: US5019412
BACKGROUND OF THE INVENTION
The present invention relates to a method and an apparatus for manufacturing dried foods.
Recently, dried foods in which the original color and flavor of the raw materials remains and which
gives to a person who eats the dried foods a "soft-dried and spongy" feeling pleasant to the palate, have
been very popular as high-quality confectionery.
In order to provide dried foods with a "soft-dried and spongy" feeling pleasant to the palate, it is
preferable to make the dried foods as porous as possible. Accordingly, it is necessary to evaporate the
greater part of the moisture which is contained in the raw materials and is intended to be removed in as
short time as possible after the commencement of drying process.
Heretofore, a method has been developed for drying raw materials under reduced pressure to obtain
porous dried foods, such as, for example, the reduced pressure fry drying method disclosed in Japanese
Patent Publication No. 36892/1986.
Two types of apparatus have also been developed for carrying out the reduced pressure fry drying
method, such as (1) an apparatus having a heat source arranged outside an oil tank and being adapted to
circulate by a pump the oil between the heat source and the oil tank, and (2) an apparatus having a heat
source such as a steam jacket arranged within the oil tank.
As previously mentioned, i is necessary to evaporate the greater part of the moisture in the raw
materials to be removed as soon as possible after the commencement of the drying process However,
since both the above apparatus (1) and (2) cannot rapidly evaporate the greater part of the moisture
contained in the raw materials for following reasons, neither of the apparatus (1) and (2) can produce
dried foods rich in porosity.
That is, the apparatus (1) cannot supply sufficient heat in a short time since it is in fact difficult to
rapidly circulate the oil by the pump when the apparatus is in a reduced pressure condition. In the
apparatus (2), it is practically difficult to uniformly mix the oil in a short time under reduced pressure
conditions, and it is therefore impossible to evaporate the greater part of the moisture in the raw
materials to be removed in a short time after the commencement of the frying process. This is so even
though the temperature of the heat source such as the steam jacket is kept at a high temperature to raise
the temperature of the oil which is in contact with the steam jacket. It is also practically difficult to mix
this part of oil with the other part of oil in order to maintain the temperature of the entire oil at the
temperature required for carrying out the reduced pressure fry. In addition, the apparatus (2) sometimes
causes unevenness of fry in the products.
There is another method for carrying out the drying process under reduced pressure conditions other
than the reduced pressure fry drying method, and that is the reduced pressure microwave drying
method as, for example, disclosed in Japanese Laid-Open Patent Publication No. 265046/1986.
However, this method often causes glow discharge which in turn causes injurious affects on the
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apparatus and a partial scorching on the dried foods, which in turn causes a deterioration (e.g.
oxidization) of the dried foods. In addition, unevenness of dry has occurred due to unevenness in the
distribution of microwaves.
Because of the need for keeping these problems of a minimum, it has heretofore been impossible to
significantly increase the output power of the microwaves. As a result, it has been impossible to
evaporate the greater part of the moisture in the raw materials to be removed in a short time after the
commencement of the drying process, and thus this makes it impossible to manufacture dried foods
which are rich in porosity.
SUMMARY OF THE INVENTION
Accordingly, it is an object of the present invention to provide a method and an apparatus which can
evaporate the greater part of the moisture in the raw materials to be removed in as short a time as
possible after the commencement of the drying process and therefore can manufacture dried foods
giving the person who eats the dried foods a soft-dried and spongy feeling pleasant to the palate.
For achieving the object of the present invention, a method is provided for manufacturing dried foods
by radiating raw food materials with microwaves under reduced pressure conditions while the raw food
materials are immersed in oil, and an apparatus is further provided for manufacturing dried foods
comprising an oil tank arranged within a pressure reducing chamber having a pressure reducing means,
a retainer for containing raw food materials immersed in oil in said oil tank, and microwave radiating
means for radiating said raw food materials with microwaves while immersed in the oil. According to
the method and the apparatus of the present invention, it is possible to evaporate the greater part of the
moisture in the raw materials to be removed in as short a time as possible after the commencement of
the drying process, and it is therefore possible to manufacture dried foods rich in porosity. The
presence of the oil causes little generation of glow discharge and the convection of the oil remarkably
improves the evenness of the distribution of the microwaves. This makes it possible to increase the
output power of the microwaves.
BRIEF DESCRIPTION OF THE DRAWINGS
Other objects and advantages of the present invention will become apparent from the following
detailed description of the preferred embodiment of the present invention taken in reference to the
accompanying drawing.
The drawing is a schematic view showing the general arrangement of the dried food manufacturing
apparatus of the present invention.
DESCRIPTION OF THE PREFERRED EMBODIMENT
Firstly, the method for manufacturing the dried foods will be described. The basic process of the
method of the present invention is firstly to pretreat the raw food materials, then to immerse the raw
food materials in the oil and to radiate the raw materials with microwaves under reduced pressure, and
finally to carry out aftertreatment.
Any solid food material can be used for the raw food material. Examples of these raw food materials
are the following: seeds and nutlets, beans, fish and shellfish, meat of animals, birds and whales,
vegetables, fruits, mushrooms, seaweed, processed foods made of flour such as noodles, pasta and the
like, processed foods made of soybean, processed foods of made egg such as fried eggs and the like,
processed foods made of milk such as cheese and the like, processed foods made of the meat of
domestic animals such as sausage, ham and the like, processed foods of made fish such as boiled fish
paste (e.g. the Japanese foods "kamaboko" and "chikuwa"), gelled foods such as jelly, devil's-tongue
(the Japanese food "konnyaku") and the like, and processed foods made of rice such as rice cake (the
Japanese food "mochi") and the like.
45/218
The pretreatment process is optional and can be carried out by properly selecting one or more from the
following operations (1)-(6) based upon the kind of raw materials and the nature of the dried foods:
(1) freezing treatment,
(2) preparatory dry hot blow dry, freezing dry, sunlight dry, reduced pressure dry, and microwave dry,
(3) immersion into solutions the object of the immersion is to add seasoning to the raw material and
also to prevent the raw material from deterioration in quality.
Examples of dissolved substances monosaccharide, disaccharide, oligosaccharide, polysaccharide,
thick malt syrup, dextrin, corn syrup, saccharogenic starch, sugar alcohol, antioxidant, phosphoric acid,
and common salt,
(4) cutting,
(5) peeling, and
(6) cooking (boiling, frizzling and the like).
In the process of radiating the raw materials with microwaves while immersed in oil under reduced
pressure, the temperature of the oil (at the commencement of the drying process and during the drying
process) is about 70 DEG-130 DEG C., the range of the reduced pressure is about 500-15,000 Pa, and
the output power of the microwaves is about 1.35-50 kw, which is properly selected based upon the
amount of raw materials, etc. The drying period, i.e. the degree of dry, is properly selected based upon
the kind of raw materials, the amount of raw materials, the temperature of the oil, the output power of
the microwaves, the degree of pressure reduction, etc. In general, it is preferable, in order to have the
dried foods rich in porosity, to continue the drying process until 80 or more weight-% of the moisture
contained in the raw food materials is removed.
The aftertreatment process is also optional and can be carried out by properly selecting one or more
from the following operations (1)-(4):
(1) oil draining (preferably carried out under reduced pressure),
(2) finish dry hot blow dry, freezing dry, reduced pressure dry, sunlight dry, microwave dry, and
reduced pressure fry dry,
(3) flavoring, and
(4) seasoning.
An apparatus for manufacturing the dried foods of the present invention will next be described with
reference to the attached drawing. A cover 2 of a pressure reducing chamber 1 having a monitoring
window 3 is mounted on the upper portion of the pressure reducing chamber 1. The pressure reducing
chamber 1 is provided with an oil tank 4 in which is arranged a table 6 on which a retainer 5 for
containing the raw food materials is placed. The table 6 is mounted so that it can rotate and vertically
move within the oil tank 4, and it may also be provided with agitation blades 7 for agitating the oil in
the tank 4.
There is no special limitation on the configuration of the retainer 5, and it may be a box-shaped
configuration as shown in the drawings or a bag-shaped configuration. The retainer 5 can be made of
metal or other suitable materials through which microwaves are easily permeable. If the retainer 5 is
made of a metal such as stainless steel, sufficiently large openings should be formed therein so the
microwaves can permeate therethrough. Materials through which microwaves are easily permeable are,
for example, polycarbonate, fluoroplastic, polypropylene, polyester, etc.
The oil tank 4 is provided with a steam jacket 8 and a steam delivering pipe 8a. Both the steam jacket 8
and the steam delivering pipe 8a are used for raising the temperature of the oil in the oil tank 4 at the
commencement of drying operation to a predetermined temperature, and are also used as auxiliary heat
sources during the drying operation. A separate heat source may be arranged outside the oil tank 4
instead of, or together with, the steam jacket 8 and the steam delivering pipe 8a so as to circulate the oil
between the oil tank 4 and the heat source. In another simple way, it may be possible to introduce the
oil heated to a predetermined temperature to the oil tank 4.
The pressure reducing chamber 1 is further provided with a microwave radiating means 9 (the preferred
embodiment shown in the drawing has two microwave radiating means 9). Each microwave radiating
means 9 comprises a microwave oscillator 11, a waveguide 10 and a microwave radiating port 19. The
microwave radiating port 19 can be arranged at a desired position. However, it is preferable to arrange
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the port 19 at a position higher than the oil level (0.L.) to avoid the difficulty of sealing it. In such case,
it is desirable to mount the microwave radiating means 9 such that the incident angle of the microwaves
relative to the oil surface (0.L.) is set within a range of 10 DEG-90 DEG C. (preferably a range of 45
DEG-80 DEG C.). In addition, it is preferable to symmetrically arrange a plurality of the microwave
radiating ports 19 so as to uniformly heat the oil. In such case, it may be possible to construct the
apparatus so that the microwaves can be delivered to all ports 19 from a single microwave oscillator 11
via a plurality of waveguides 10 each extending between the ports 19 and the oscillator 11.
The pressure reducing chamber 1 is further provided with a pressure reducing means 12 for creating a
reduced pressure condition in the chamber 1. The pressure reducing means 12 comprises a suction
pump 13, a refrigerator 14 and a pressure reducing control valve 15. The pressure in the chamber 1 is
also controlled by a pressure controlling leak valve 20. The oil tank 4 is provided with an oil purifying
means 16 formed by a strainer 17 and a circulating pump 18 for removing suspended matter in the oil.
A thermometer for measuring oil temperature may be arranged at a desired position in the oil tank 4. It
is preferable to use an optical fiber thermometer to prevent the thermometer from being affected by the
microwaves. Of course, other types of thermometers than the optical fiber thermometer can be used if
the sensor portion and the lead wire portion of the thermometer are protected from the microwaves by
metallic covers.
When measuring the average temperature of the entire oil by using an optical fiber thermometer, it is
preferable to mount the optical fiber thermometer on the turntable 6 via a slip ring to prevent twisting
of the optical fiber. The detected temperature may be used for controlling the output power of the
microwaves.
The operation of the dried food manufacturing apparatus of the present invention will be hereinafter
described. Firstly, opening the cover 2, the table 6 is elevated above the oil level (0.L.) and the retainer
5 in which the raw food materials are contained is placed on the table 6. Then the cover 2 is closed and
the pressure reducing chamber 1 is evacuated to a predetermined pressure by the pressure reducing
means 12. The table 6 is lowered until the retainer 5 is completely immersed in the oil and then rotated.
By this time, the temperature of the oil should have been raised to the predetermined temperature by
the steam jacket 8 and the steam delivering pipe 8a. Simultaneously with the immersion of the retainer
5 in the oil, the microwave radiating means 9 are energized to radiate the raw materials in the retainer 5
with microwaves.
Thus, the raw food materials can be dried. During the drying operation, the degree of reduced pressure
in the chamber 1 is kept within a predetermined range by the pressure reducing control valve 15 and
the pressure controlling leak valve 20. After completion of the drying process, the radiation of
microwaves is stopped. Then the table 6 is elevated above the oil level (0.L.) and is rotated and/or
vertically reciprocated to drain the oil from the finished dried food contained in the retainer 5. Then the
cover 2 is opened and the retainer 5 containing the finished dried food therein is taken from the
pressure reducing chamber 1. Finally, the used oil is purified by circulating the oil to the strainer 17 by
the circulating pump 18.
Following is a comparison between finished dried foods made by the method according to the present
invention (Experimental Example 1) and other methods not according to the present invention
(Comparative Examples 1-3).
Prior to carrying out the drying process of the raw food material, a pretreatment was carried out as
follows. Apples were selected as the raw food material. Each of the apples was cut in four pieces after
having been washed by water. Then, after having removed the core from the pieces, they were sliced
into apple chips each having a thickness of 5-6 mm. The sliced apple chips were then immersed into
syrup (aqueous solution including 15% sucrose and 0.5% sodium L-ascorbinate). Then a vacuum
replacement treatment (i.e. reducing the pressure from normal pressure to 2,660 Pa during two minutes
with the apple chips immersed in the syrup and after keeping this pressure for five minutes, gradually
recovering to the normal pressure over five minutes) was carried out. Finally, taking the apple chips out
from the syrup, the syrup was drained from the apple chips by a centrifugal separator.
(EXPERIMENTAL EXAMPLE 1)
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The apple chips (100 g) pretreated as abovementioned were placed in the metal retainer 5 formed with
a great many of apertures and then the retainer 5 was placed on the table 6. The pressure in the chamber
1 was reduced to a pressure of 2,660 Pa and the temperature of the oil was initially set at 90 DEG C.
Then, the table 6 was lowered into the oil and radiated with microwaves of an output power of 3.0 kw
simultaneously with the immersion of the retainer 5 into the oil. After a lapse of three minutes, the
radiation of microwaves was stopped. Then, as a finish dry, the apple chips were kept under reduced
pressure at the set temperature of 90 DEG C. for three minutes (i.e. "reduced pressure fry drying"), the
retainer 5 was elevated and taken out from the oil and was kept stationary there for three minutes to
drain the oil from the dried foods in the retainer 5. Finally, by recovering to normal pressure, the dried
apple chips were completed.
(COMPARATIVE EXAMPLE 1)
The apple chips (100 g) pretreated as abovementioned were placed in the metal retainer 5 formed with
a great many apertures and the retainer 5 was placed on the table 6. The pressure in the chamber 1 was
reduced to a pressure of 2,660 Pa and the temperature of the oil was initially set at 90 DEG C. Then the
table 6 was lowered into the oil and immersed in the retainer 5 containing the apple chips for fifteen
minutes. Then the retainer 5 was elevated and taken out from the oil and was kept stationary there for
three minutes to drain the oil from the dried foods in the retainer 5. Finally, by recovering to normal
pressure, the dried apple chips were completed.
(COMPARATIVE EXAMPLE 2)
The apple chips (100 g) pretreated as abovementioned were placed in the retainer 5 made of
polycarbonate and the retainer 5 was placed on the table 6. The pressure in the chamber 1 from which
the oil had been taken out was reduced to a pressure of 2,660 Pa and then the apple chips were radiated
by microwaves of an output power of 1.5 kw. The operation of microwave radiation was intermittently
carried out as follows to prevent the apple chips from being unevenly dried. That is, after repeating five
times a pattern of five minutes microwave radiation and ten minutes stoppage, the microwaves were
continuously radiated for ten minutes. The dried apple chips were thus completed by recovering to
normal pressure after having kept the apple chips stationary for thirty minutes.
(COMPARATIVE EXAMPLE 3)
The apple chips (100 g) pretreated as abovementioned were placed in the retainer 5 made of
polycarbonate and the retainer 5 was placed on the table 6. The pressure in the chamber 1 from which
the oil had been taken out was reduced to a pressure of 2,660 Pa and then the apple chips were radiated
by microwaves of an output power of 3.0 kw. The operation of microwave radiation was separately
carried out as follows to prevent the apple chips from unevenly drying. That is, after three minutes of
microwave radiation, the microwave radiation was stopped for ten minutes. Then after repeating four
times a pattern of two minutes microwave radiation and four minutes stoppage, the microwaves were
continuously radiated for one minute. The dried apple chips were thus completed by recovering to
normal pressure after having kept the apple chips stationary for thirty minutes.
The conclusion derived from comparing the quality of the dried apple chips manufactured according to
the methods of Experimental Example 1 and Comparative Examples 1-3 is as follows:
In the dried apple chips manufactured by the method of Experimental Example 1, all the apple chips
were moderately dried and no volume reduction of any apple chips due to drying were found therein.
The color of the dried apples was maintained in their good original color and no scorching was found
therein. The flesh of the apple chip was porous over the entire volume thereof, and therefore the feeling
it gave to the palate was soft-dry and spongy.
In the dried apple chips manufactured by the method of Comparative Example 1, all the apple chips
were moderately dried. However, a slight volume reduction was found therein and the color was
slightly darkened. Several large apertures like blisters were formed in the flesh of the apple chips, and
therefore the distribution of pores was not even. In addition, oily brown scorchings were found thereon.
The feeling to the palate was soft, but was inferior in lightness and meltability in the mouth.
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In the dried apple chips manufactured by the method of Comparative Example 2, 30% of the apple
chips were moderately dried. However, the other 40% were not dried yet, and the remaining 30% were
remarkably scorched and had undergone remarkable volume reduction. Also in the remaining 30%, the
color of the apple chips was darkened and the distribution of pores was not even. In addition, although
the feeling to the palate was soft, it lacked both lightness and meltability in the mouth. Also, there was
a hard dried part and a moist part in the finished dry food.
In the dried apple chips manufactured by the method of Comparative Example 3, 30% of the apple
chips were moderately dried. However, 10% were not dried yet and the remaining 60% were
remarkably scorched and had undergone to remarkable volume reduction. Also in the remaining 60%,
the color of the apple chips was darkened and even distribution of pores was not found therein. In
addition, although the feeling to the palate was soft, it lacked both lightness and meltability in the
mouth, and there was a hard dried part and a moist part in the finished dry food. Furthermore, glow
discharge frequently occurred after the third microwave radiation and thus the retainer of polycarbonate
was deformed and the bolts in the oil tank were also partially discolored and melted.
Evaluation with respect to volume reduction, color, porosity and feeling to the palate were made only
on the moderately dried apple chips.
It is apparent from the comparison between the Experimental Example according to the present method
and the Comparative Examples not according to the present method that the present method is excellent
in manufacturing dried foods. This is because the greater part of the moisture in the raw materials to be
removed can be evaporated in a short time after the commencement of the drying process according to
the present invention.
According to the present invention, it is possible to manufacture dried foods rich in porosity by
radiating the raw food materials with microwaves while immersed in oil under reduced pressure
conditions.
The dried foods manufactured by the present invention can be eaten as is or after swelling them with
water or boiled water.
While a preferred embodiment of the present invention has been described in detail, it will be
understood that various modifications and alternations of the two rotors may be made without
departing from the spirit and scope of the present invention as set forth in the appended claims.Data
supplied from the esp@cenet database - Worldwide
Claims:
Claims of corresponding document: US5019412
What is claimed is:
1. A method for manufacturing dried foods by radiating raw food materials with microwaves while
immersed in oil under reduced pressure conditions.
2. A method according to claim 1 wherein the temperature of said oil is about 70 DEG-130 DEG C.
3. A method according to claim 1 wherein the output power of said microwaves is about 1.35-50 kw.
4. A method according to claim 1 wherein the degree of said reduced pressure is within a range of 50015,000 Pa.
5. A method according to any one of claim 1 wherein said raw food material is one or more selected
from the group consisting of seeds and nutlets, beans, fish and shellfish, meat of animals, birds and
whales, vegetables, fruits, mushrooms, seaweed, processed made foods of flour, processed foods made
of soybeans, processed foods made of eggs, processed foods made of milk, processed foods made of
meat of domestic animals, processed foods made of fish, gelled foods and processed foods made of
rice.
49/218
6. A method according to claim 1 wherein said microwave radiating process on the raw food materials
under the reduced pressure is carried out until 80 or more weight-% of moisture contained in said raw
food materials is removed.
7. An apparatus for manufacturing dried foods, comprising: a pressure reducing chamber at least
partially defined by an oil tank; a pressure reducing means associated with the pressure reducing
chamber; a retainer for containing raw food materials immersed in oil in said oil tank; and a microwave
radiating means for radiating said raw food materials with microwaves while immersed in the oil.
8. An apparatus according to claim 7 wherein said pressure reducing means comprises a suction pupm,
a refrigerator, and a pressure-reducing control valve.
9. An apparatus according to claim 7 wherein said oil tank is provided with a table which is rotatable
and vertically movable.
10. An apparatus according to claim 7 wherein said oil tank is provided with a steam jacket.
11. An apparatus according to claim 7 wherein said oil tank is provided with a steam delivering pipe.
12. An apparatus according to claim 7 wherein said microwave radiating means has a plurality of
microwave radiating ports.
13. An apparatus according to claim 12 wherein said plurality of microwave radiating ports are
arranged at positions symmetrical to each other.Data supplied from the esp@cenet database Worldwide
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12. JP6284853
- 10/11/1994
EMULSIFIED FAT AND OIL COMPOSITION AND BREAD USING THE SAME
URL EPO =
http://v3.espacenet.com/textdoc?F=3&CY=ep&LG=en&IDX=JP6284853
Inventor(s):
ARAI SATOSHI (--)
Applicant(s):
ARAI SATOSHI (--)
IP Class 4 Digits: A21D
IP Class:A21D2/36; A21D2/16
E Class: A23G3/00K; A21D2/14; A21D2/36B; A23D9/007; A23G1/00K; A23L1/035; A23L1/20F;
A23L1/24; A23L1/317B
Application Number:
JP19930109712 (19930331)
Priority Number: JP19930109712 (19930331)
Family: JP6284853
Equivalent:
US5480671
Abstract:
Abstract of JP6284853
PURPOSE:To obtain a natural emulsified fat and oil composition without using a synthetic compound
at all. CONSTITUTION:Soybeans ground at $ normal temperature are put in a closed container treated
with steam under >;=1kg/cm>;2;, abruptly discharged to the outside of the container under >;=
atmospheric pressure, mixed with powdered K0JI (malted rice) and salt and fermented to give a
fermented unboiled soybean paste. The fermented unboiled soybean paste is mixed with fats and oils
and emulsified to give an emulsified fat and oil composition, and a bread using the emulsified fat and
oil composition instead of a yeast food or shortening is obtained.Claims:
Claims of corresponding document: US5480671
What is claimed is:
1. An emulsified composition comprising: oil and fat; said oil being a natural edible oil, said natural
edible oil is vegetable oil, soybean oil, rape oil, animal oil or fish oil; said fat being a natural edible fat,
said natural edible fat is a vegetable fat, palm fat, palm kernel fat, peanut fat, animal fat, beef tallow or
lard; said oil and fat being 3% to 97% by weight of said emulsified composition; a fermented uncooked
soybean paste; said soybean paste being 3% to 97% by weight of said emulsified composition; and said
percentage by weight of said oil and fat being inversely proportional to said percentage by weight of
said soybean paste so that when said weight of said oil and fat is increased in said emulsified
composition, said weight of said soybean paste is decreased therein, and when said weight of said oil
and fat is decreased in said emulsified composition, said weight of said soybean paste is increased
therein.
2. An emulsified composition according to claim 1, wherein said oil and fat have a mixing ratio by
weight relative to said soybean paste, said mixing ratio ranging from 40/60 to 60/40.
3. An emulsified composition according to claim 1, wherein said oil and fat are 55 parts by weight of
said emulsified composition, and said soybean paste is 45 parts by weight of said emulsified
composition.Data supplied from the esp@cenet database - Worldwide
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13. US2005181019
- 8/18/2005
NUTRITION BAR
URL EPO =
http://v3.espacenet.com/textdoc?F=3&CY=ep&LG=en&IDX=US2005181019
Inventor(s):
PALMER ALAN E (US); RUDAN BRENDA J (US); GAUTAM AKHILESH (US);
DAGERATH MICHAEL L (US); PATRICK MATTHEW (US)
Applicant(s):
SLIM FAST FOODS COMPANY DIVISI (--)
IP Class 4 Digits: A61K
IP Class:A61K47/00; A61K35/78; A61K33/24
E Class: A23G3/00; A23G1/00; A23L1/29F; A23L1/304; A23L1/305C
Application Number:
US20040001547 (20041201)
Priority Number: US20040001547 (20041201); US20030613483 (20030703)
Family: US2005181019
Equivalent:
WO2005002366; US2005002989
Abstract:
Abstract of US2005181019
A nutrition bar comprising about 10% wt or more of soy and/or rice protein, at least one transition
metal or transition metal compound, and about 2% wt or more of a humectant, and wherein the at least
one transition metal or transition metal compound is in a substantially water insoluble form at 20 DEG
C. or the nutrition bar has an Aw of 0.45 or less or about 1% wt or more of the soy and/or rice protein
is in the form of nuggets and the humectant is selected from polyols. The bars have elevated levels of
soy and/or rice protein, yet do not suffer unacceptable from a deterioration in taste or other
organoleptic properties over time. In other aspects, a nutrition bar or other food which incorporates prooxidants and/or polyunsaturated fatty acids or their sources in encapsulated form, especially as
microcapsules. The pro-oxidants may be metal salts such as copper, manganese, iron and/or zinc salts.
Sources of omega-3 fatty acids include fish oil. Processes for preparing the polyunsaturated fatty acid
capsules are also disclosed. The polyunsaturated fatty acid capsules/microcapsules are prepared by
forming an emulsion of the unsaturated fatty acid with a carrier, spray drying the emulsion to form a
powder and encapsulating powder, especially with a fluid bed. The invention is especially useful for
encapsulating polyunsaturated fatty acids, or oil sources thereof, most preferably omega-3 and omega-6
fatty acids, such as arachidonic acid, docosahexaenoic acid (DHA), eicosapentaenoic acid (EPA),
lineoleic acid, linolenic acid (alpha linolenic acid), and gamma-linolenic acids, fish oil, and oil sources
of C18:2 and C18:3 fatty acids such as canola oil, soybean oil or blends thereof.Description:
Description of US2005181019
This is a continuation-in-part of Ser. No. 10/613,483 filed Jul. 3, 2003.
BACKGROUND OF THE INVENTION Increasingly, a focus of modern preventive medicine is
weight reduction. Excessive weight is frequently cited in reports concerning the surge in cases of type 2
diabetes. Moreover, obesity is often mentioned in discussions of other modern diseases, such as heart
disease. For years a debate has raged as to which class of nutrients, fats or carbohydrates, are
preferentially minimized to promote weight loss. Recently, much consumer attention has focussed on
those who advocate reduction of carbohydrates and higher intakes of unsaturated fat and/or protein.
An increasingly popular form for ingestion of nutrients for those seeking to lose weight is the nutrition
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bar. The nutrition bar provides a convenient vehicle for replacing a meal or for supplementing meals as
a snack. While consumers express a preference for snacks and other foods which are more healthful
and which can assist them to achieve their weight loss goals, they show little inclination to sacrifice the
organoleptic properties of their favorite foods. Therefore, the successful food formulator must improve
the nutrient value of the food while maintaining desirable organoleptic properties. High protein levels
are particularly difficult to incorporate into good tasting foods since popular proteins, such as soy
and/or rice, often have undesirable (after)tastes or develop such undesirable tastes or aftertastes upon
storage. In particular, with certain products comprising soy and/or rice proteins an off-flavour may
develop upon storage. Also the appearance and/or texture of such foods may deteriorate over time. In
addition to the increased emphasis on non-carbohydrate food components such as protein, much public
attention has been paid in the last few years to a variety of other food ingredients which reportedly
have beneficial properties for the health. Among the most celebrated of these are the omega-6 and
especially the omega-3, fatty acids. One or more of these acids, and/or their sources, have been
recommended for numerous conditions, such as high blood pressure, rheumatoid arthritis, undesirable
cholesterol levels, mental acuity problems, infections, elevated blood lipids, and even cancer. While it
may be desirable to add omega-3 and/or omega-6 fatty acids and/or their sources to ingestable
formulations, several characteristics of these nutrients make their inclusion in good tasting food
products a challenge. For example, since these are polyunsaturated fatty acids, they have a tendency to
oxidize. Fatty acids other than fish oils also have been reported to have salutary properties, yet are
susceptible to undesirable oxidation in the product. Most notable among these are the other
polyunsaturated fatty acids (PUFA's). Copper is a mineral, the health benefits of which are receiving
increasing attention. Benefits concerning anemia, and decreased lipid oxidation in the body have been
noted. Unfortunately, in many product formulations, copper tends to promote oxidation. And, special
challenges are presented when omega-3, omega-6 or other polyunsaturated fatty acid (PUFA)containing oils are present together with pro-oxidants such as copper since the presence of copper
exacerbates the already substantial potential for oxidation inherent in the use of these. Since
consumers are reluctant to accept foods with poor organoleptic properties, notwithstanding any
anticipated health benefits, it is highly desirable to prepare the foods in such a way that the likelihood
of oxidation of any omega-3 and/or omega-6 fatty acids, any other polyunsaturated fatty acids and,
indeed, any food components susceptible to oxidation in the presence of pro-oxidants like copper, is
minimized. There is considerable discussion of beneficial food components in the patent and other
technical literature. Gilles et al. U.S. Pat. No. 6,248,375 (Abbott Labs) discloses solid matrix materials
designed for the person with diabetes. It includes a source of fructose in combination with at least one
nonabsorbent carbohydrate. The two component carbohydrate system is said to blunt the postprandial
carbohydrate response. One of the forms for administration mentioned is nutritional bars. Gilles et al.
disclose in the examples nutritional bars comprising about 15 or 16% by weight of soy protein, about
4.6% by weight of glycerin and a vitamin and mineral pre-mix comprising zinc, iron and copper.
Choice dm(R) Bar is cited as a nutritional bar for people with diabetes and including 17.1% total
calories as protein in the form of calcium caseinate, soy protein isolate, whey protein concentrate,
toasted soybeans, soy nuggets (soy protein isolate, rice flour, malt, salt) and peanut butter. Gluc-OBar(R) is said to be a medical food designed for use in management of diabetes which includes up to
23% of total calories as protein in the form of soy protein isolate, non fat dry milk, and peanut flour.
The typical amount of protein in the Gilles bars is about 10% to about 25% of total calories, most
preferably about 15 to about 20% of total calories. The bar may also include fish oil. Keating et al. EP
768 043 (Bristol Meyers-Squibb) is directed to a nutritional composition for use by diabetics
containing a controlled absorbed carbohydrate component. The carbohydrate component contains a
rapidly absorbed fraction such as glucose or sucrose, a moderately absorbed fraction such as certain
cooked starches or fructose and a slowly absorbed fraction such as raw corn starch. Preferred protein
sources are said to include whey protein, sodium caseinate, or calcium caseinate, optionally
supplemented with amino acids. Other preferred protein sources include protein hydrolysates such as
soy protein hydrolysate, casein hydrolysate, whey protein hydrolysate, other animal and vegetable
protein hydrolysates and mixtures thereof. Among the forms mentioned which the invention can take
are a nutritional bar or cookie. The nutritional bars and cookies are preferably baked. The Keating et al.
products may include fish oil. WO 01/56402 discloses an alpha lipoic acid food supplement for
increasing lean muscle mass and strength in athletes. A source of amino acids is included. Whey
protein is said to be a preferred source of amino acids although other proteins which may be used
include casein, other milk proteins, and albumins. The food supplements can be in a variety of forms
such as protein bars. Portman U.S. Pat. No. 6,051,236 is directed to a nutritional composition in dry
powder form for optimizing muscle performance during exercise. The compositions may be in the form
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of an energy bar. Soy protein is mentioned as one of the possible proteins. Alpha lipoic acid which may
be encapsulated in liposomes. Kaufman WO 01/33976 (Children's Research Hospital) is directed to a
method for treating a type 2 diabetic to decrease hypoglycemic episodes and/or diminish fluctuations in
blood glucose outside of the normal range, which comprises administering to the subject in an effective
appetite suppressing amount a food composition, which can be a bar, which includes a slowly absorbed
complex carbohydrate such as uncooked cornstarch. Soy protein, whey protein and casein hydrolysate
are mentioned as possible protein sources. DeMichele et al. U.S. Pat. No. 6,444,700 (Abbott Labs) is
directed to immunonutritional products said to be useful in reducing the immunological suppression
said to result from stress. Solid nutritional compositions such as bars are mentioned. Soy proteins are
mentioned as possible ingredients for the solid compositions. Products which are useful for stress may
include fish oils. Lanter et al. U.S. Pat. No. 5,683,739 is directed to extruded animal feed nuggets
comprising between about 90 and 99 wt % of at least one protein containing ingredient and between 1
and 6 wt % added fat. The nugget is prepared by plasticizing a blend of at least one protein-containing
ingredient, added fat, sulfur (if present), and water, extruding the plasticized blend to form an animal
feed nugget, and drying the extruded nugget to a water content of less than about 12 wt %. Protein
sources mentioned include oil seed meals such as soybean meal and cottonseed meal, and animal
byproduct meals such as meat meal, poultry meal, blood meal, feather meal, and fish meal, plant
byproduct meal such as wheat middlings, soybean hulls, and corn byproducts and microbial protein
such as torula yeast and brewer's yeast. U.S. Pat. Nos. 5,540,932 and 5,120,565 also are directed to
animal feed nuggets which contain, or may contain, protein. Other references disclosing food
supplements which can be in the form of bars include WO 01/56402, Anon, "NutraceuticalsInternational," 2000, Vol 5, p25 (from abstract number 548502) Swartz, ML, "Milk proteins and
hydrolysates in nutritional foods," "Food Ingredients Europe: Conference Proceedings, London,
October 1994, published in "Maarssen: Processs Press Europe," 1994, 73-81 (from Abstract number
373368), and Swartz, ML, "Food-Marketing-&-Technology", vol 9, 4, 6, 9-10, 12, 20 (from abstract
number 1995-08-P0036) Animal feed products which include fish oil have been proposed, for
example, in U.S. Pat. Nos. 5,120,565 and 5,540,932. Various other foods have been described which
mention nuggets which may include meat proteins. These include U.S. Pat. Nos. 6,086,941, 6,010,738.
Van Den Berg et al. U.S. Pat. No. 6,048,557 is directed to a process for preparing a polyunsaturated
fatty acid (PUFA)-containing composition wherein a PUFA-containing lipid is adsorbed or coated onto
a solid carrier, such as a powder. In Example 6, the PUFA is combined with a whey protein carrier
using a fluidized bed granulator. Hijiya et al. U.S. Pat. Nos. 4,775,749 and 4,777,162 are directed to a
cyclodextrin inclusion complex of eicosapentaenoic acid (EPA) and to a food product containing the
compound. The undesirable odor of EPA is said to be masked by including it in the compound. The
compound may be dried, pulverized and prepared into a granule or tablet. EP 424 578 is directed to a
dry solid composition containing lipids, such as fish oil, protected in sodium caseinate. The lipid
contains from 10 to 50% by weight free fatty acid. The composition can be in free-flowing, particulate
form. The composition is made by homogenizing acidic lipid and an aqueous caseinate solution
together, and then drying as by fluid bed drying, spray drying or drum drying. EP 425 213 is directed
to a dry free flowing particulate composition containing from 70-95 wt % lipid, which is prepared by
drying a liquid emulsion of lipid in an aqueous solution of sodium caseinate and dextrin having a
dextrose equivalent of less than 10. It is said that the dry composition can protect unsaturated oils
against oxidative deterioration. The liquid emulsion of lipid in an aqueous solution containing caseinate
and dextrin can be dried by fluid bed drying, spray drying, or drum (film) drying. An especially
preferred process is said to involve spray drying followed by agglomeration, e.g., using a fluidized bed.
In an especially preferred embodiment, the lipid is fish oil. EP 385 081 is directed to a dried fat
emulsion. It describes prior processes in which the emulsions are prepared by emulsifying fat or oil
which is then dried, such as by spray drying. The fat molecules are encapsulated by a film-forming
material. In the '081 invention, a second portion of film forming material is added prior to or after
drying, such as during "instantizing" of the dried emulsion concentrate. The second portion of film
forming material is said to be effective in improving resistance of the dried fat emulsion products to
oxidative deterioration and development of rancidity. The amount of film forming material in the
aqueous dispersion should be sufficient to provide a continuous film encapsulating the fat globules in
the emulsion. It is said that the dried emulsion product of the invention may be used in production of
dry food systems. Rubin U.S. Pat. No. 5,013,569 discloses an infant formula including DHA and EPA.
It mentions various microencapsulation techniques for the DHA, EPA and for immunoglobulins. GB
Patent Application 2 240 702 is directed to a process for preparing a fatty fodder additive for domestic
animals which increases the content of omega-3-fatty acids within the meats when the fodder additive
is fed to the animal. The additives may be prepared by selecting a fat such as fish oil, selecting a carrier
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such as casein, homogenizing the oil and the carrier and drying using a spray drier or fluid bed. The
powdered fat is then coated with an enteric coating material using a fluid bed coater. While claim 13
talks of a process for preparing "food" additives, in the context of the entire document, this may mean
"fodder." Derwent abstract number 011973261 for FR 2 758 055 discloses a fluid powder comprising
microcapsules consisting of fish oil rich in polyunsaturated fatty acids which are fixed onto a solid
matrix which is a colloid associated with one or more carbohydrates. The fluid powder is obtained by
emulsification and drying at low temperatures in a spray tower. Schroeder et al. U.S. Pat. No.
4,913,921 is directed to food products wherein non-hydrogenated fish oil is stabilized by fructose. The
invention is said to find particular suitability for use in connection with fish oils rich in omega-3 fatty
acids. Various food products, such as dressings, are disclosed. Skelback et al. U.S. Pat. No. 6,444,242
is directed to a microencapsulated oil or fat product wherein at least one oil or fat is dispersed in a
matrix material, the oil or fat containing at least 10% by weight of highly unsaturated fatty acids,
preferably omega-3 and omega-6 fatty acids. The microencapsulated oil or fat product is obtained by
mixing the oil and an aqueous solution of caseinate, and optionally a carbohydrate-containing matrix,
homogenizing, and drying the resulting emulsion to obtain free flowing microparticles. The emulsion
may be spray dried, preferably in a modified spray dried process at a hot air temperature of 7[deg.] C.
Fluid bed drying or drum drying may also be used. Infant formula, health functional food, and dietetic
foods are among the. applications mentioned. Skelback et al. mention two published Japanese patent
applications, No. 85-49097 and 90-305898 disclosing powdered fish oils. One mentions encapsulation
and the other spray drying. WO 88/02221 is directed to a granulate comprising an oil-powder mixture
which may contain marine oil having gamma linolenic acid (GLA), EPA and/or DHA. The oil/powder
mixture is made by heating the oil, dissolving a defatted carrier in the oil, mixing, homogenizing, and
drying using a conventional spray drier. The powder formed in the spray drier can be lowered to room
temperature by passing a fluid bed dryer or similar device. The Wright Group of Crowley, Louisiana
offers the following wax-encapsulated minerals (metals or salts) under the name SuperCoat(TM):
WE101266 (Iron), WE 101265 (zinc). WE 101270 (copper) and WE 101267 (manganese). The
California Dairy Research Foundation website, www.cdrf.org/newsletter/dbfa1100/dbeat3.htm
accessed on Apr. 17, 2004, indicated in its "Frequently Asked Questions About Edible Films and
Coatings" portion of the Dairy Dispatch section that various edible waxes (e.g., beeswax, carnauba
wax, candellia wax) are used to coat candies, pharmaceuticals and fresh fruits and vegetables. The
waxes are said to provide a moisture and oxygen barrier and a glossy surface. Coatings on frozen foods
to prevent oxidation and to prevent moisture, aroma or color migration are also mentioned. It is also
said that research is underway at UC Davis involving combination of polysaccharides and proteins with
various hydrophobic lipid materials (e.g., edible waxes, fatty acids, triglycerides including milkfat
fractions) to achieve good moisture barrier coatings and films with acceptable mechanical integrity.
WO 03/079818 discloses an alertness bar which may include sources of omega 3 fatty acids. Essential
minerals are mentioned as well. Sears U.S. Pat. No. 6,140,304 (Eicotech Corp.) discloses a bar having
a marine oil containing EPA and copper. It is not clear in what form copper is incorporated into the bar.
A ZONEPerfect(R) Nutrition Bar, Chocolate Mint flavor, available for sale in the United States at least
as of Jul. 28, 2004, discloses that it contains 3 mg of "OMEGA 3" and lists fish oil among its
ingredients. The package is marked "BEST BY 04/05". Despite the many previous efforts to formulate
nutrition bars with high levels of protein there is still a need for a good tasting nutrition bar having
elevated levels of protein, especially nutrition bars comprising soy and/or rice protein and desirable
levels of certain minerals, especially transition metals. In particular, there is a need for such a nutrition
bar which does not develop an off-taste on storage and which has good sensorial properties (in
particular which is moist and chewy), even after prolonged storage at elevated temperatures e.g. 3[deg.]
C. for 4 weeks. It is also desirable that the bar retains a pleasing appearance for the consumer upon
storage e.g. does not brown or otherwise change colour. These have been found to be particular
problems in nutrition bars comprising soy protein and transition metals and/or transition metal
compounds. And, although there have been many previous efforts to formulate foods with omega-3
and/or omega-6 and other unsaturated fatty acids, there is a need for a good way of incorporating
copper and other pro-oxidant minerals (Mn, Fe, Zn etc.) into foods containing unsaturated fatty acids.
SUMMARY OF THE INVENTION The present invention is in one aspect directed especially to a
nutrition bar which incorporates elevated levels of soy protein, at least one transition metal or transition
metal compound, and about 2% wt or more of a humectant. In this aspect of the nutrition bar, the at
least one transition metal or transition metal compound is in a substantially water insoluble form at
20[deg.] C., or, the nutrition bar has an Aw of 0.45 or less, or, about 1% wt or more of the soy and/or
55/218
rice protein in the bar is in the form of nuggets and the humectant is selected from the group consisting
of polyols. Thus according to a first aspect the present invention provides a nutritional bar comprising;
a) about 10% wt or more of soy and/or rice protein, about 1% wt or more being in the form of nuggets,
b) at least one transition metal or transition metal compound, and
c) about 2% wt or more of a humectant selected from the group consisting of polyols. According to a
second aspect the present invention provides a nutritional bar comprising;
a) about 10% wt or more of soy and/or rice protein,
b) at least one transition metal or transition metal compound, and
c) about 2% wt or more of a humectant, and wherein the nutrition bar has an Aw of 0.45 or less.
According to a third aspect the present invention provides a nutritional bar comprising;
a) about 10% wt or more of soy and/or rice protein,
b) at least one transition metal or transition metal compound, wherein the at least one transition metal
or transition metal compound is in a substantially water insoluble form at 20[deg.] C., and
c) about 2% wt or more of a humectant. By the above-mentioned features of the invention, the
nutrition bars are formulated to comprise elevated levels of protein yet do not suffer unacceptably from
a deterioration in taste or other organoleptic properties (such as appearance e.g. browning or texture)
over time. It is preferred that the bars of the invention do not suffer from the aforementioned problems
for at least 6 months upon storage at 20[deg.] C., more preferably at least 7 months, most preferably at
least 8 months, ideally at least one year. Nuggets can have a variety of cross sections, e.g., circular,
rectangular or square, and generally are bite sized particles having a maximum volume of 35 mm>;3 ;
and a minimum volume of 4 mm>;3; , preferably between 10 mm>;3 ; and 25 mm>;3; . The soy and/or
rice protein nuggets referred to herein will often comprise additional ingredients, such as a reducing
sugar, in addition to the soy and/or rice protein. In accordance with an additional aspect, the present
invention is directed to nutrition products, such as nutrition bars and soups, sweet powders and other
food products, especially those with a water activity (aw) of 0.75 or less, especially 0.65 or less, as well
as to processes for preparing such products, wherein the products incorporate omega-3 and/or omega-6
and/or other polyunsaturated fatty acids in combination with pro-oxidant minerals such as copper
compounds. The formulations according to this additional aspect of the invention can be expected to
have a very good shelf life, yet include polyunsaturated fatty acids which generally have a tendency to
oxidize, together with normally pro-oxidant compounds in encapsulated form, especially copper.
Previously it would have been expected that where pro-oxidant copper and omega-3 or other
unsaturated fatty acids are combined in the same formulation, the fatty acids would oxidize and the
shelf life of the food product would be unacceptable. In accordance with a preferred aspect of the
invention, the pro-oxidant is encapsulated with carnauba wax and/or other waxes. In another aspect,
the present invention is directed to a process for incorporating polyunsaturated fatty acids or a source
thereof, especially omega-3 and/or omega-6 fatty acids, into copper- or other prooxidant-containing
foods for human consumption, especially nutrition bars, soups and sweet powders, by utilizing
encapsulated pro-oxidant. Preferably the polyunsaturated fatty acids are encapsulated with carnauba
wax. An especially preferred blend of oils for use as a source of polyunsturated fatty acids in the bars,
pastas, powdered beverages, soups and other foods of the invention is a blend of canola and soybean
oils at a weight ratio canola to soybean of from 35:65 to 65:35, especially about 50:50. The blend may
be used in the bars and other foods of the invention at levels of from 2 to 25 wt %, especially from 5 to
20 wt %, most especially from 8 to 12 wt %. The blend provides a good, stable source of omega-3 and
omega-6 fatty acids. For instance, levels of 0.15 to 0.2 g/serving of omega-3 and 1 to 2 g per serving of
omega-6 are readily provided by the canola/soybean blend in food having an excellent shelf life as long
as 12 or even 14 months. The canola/soybean blend preferably includes antioxidants, in particular BHT
or TBHQ or a combination of ascorbic acid and rosemary extract, preferably at levels of 50 to 3000
ppm. In accordance with another aspect of the invention, the omega-3 or omega-6 fatty acids are
themselves encapsulated. Especially preferred is to use omega-3, omega-6 or other polyunsaturated
fatty acids encapsulated by spray drying the fatty acid onto a carrier such as corn-, milk-, soy- and
other proteins, or starch or other polysaccharides, and then encapsulating the spray dried fatty acid with
wax or other encapsulating agent. Preferably the encapsulated polyunsaturated fatty acids are used in a
nutrition bar or other food product, particularly one which includes the encapsulated pro-oxidants. In
the first step of the process, polyunsaturated fatty acids, and most especially omega-3 and/or omega 6
acids, are combined with a carrier and spray dried to form a powder. Typically an emulsion will be
formed with the carrier and the unsaturated acids prior to spray drying. Examples of suitable carriers
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include modified food starches, maltodextrins, proteins such as soy protein and caseinate, sugars and
mixtures thereof. Then, the spray dried powder is encapsulated, for example in a fluid bed dryer or a
rotating disc, with one or more encapsulating agents. Among the contemplated encapsulating agents are
hard fats (solid at 72[deg.] F.), edible waxes, especially higher melting point waxes, cellulose and
protein, e.g., milk proteins such as caseinates, and zein. The unsaturated fatty acids can be present as
free fatty acids, but more typically will be present esterified to glycerol as mono-, di- or most
preferably tri-acylglycerols. Unless otherwise required by context, references to any unsaturated fatty
acids herein includes also reference to sources thereof such as triacylglycerols. The encapsulated oils,
may then be incorporated into a food for human consumption. Suitable examples include nutrition bars,
ready-to-drink beverages, soups, and spreads, and other foods, preferably those with aw of 0.75 or less,
preferably 0.65 or less, especially 0.6 or less, such as breakfast cereals, baked goods, etc. It is
anticipated that the spray dried and encapsulated oils will be less susceptible to oxidation and the off
tastes which accompany oxidation and which are also inherently present in the oils and sources thereof.
Most preferably, the food includes both the encapsulated pro-oxidant(s) such as copper and the
encapsulated polyunsaturated fatty acid(s). The term "comprising" is meant not to be limiting to any
subsequently stated elements but rather to encompass non-specified elements of major or minor
functional importance. In other words the listed steps, elements or options need not be exhaustive.
Whenever the words "including" or "having" are used, these terms are meant to be equivalent to
"comprising" as defined above. Except in the operating and comparative examples, or where otherwise
explicitly indicated, all numbers in this description indicating amounts of material or conditions of
reaction, physical properties of materials and/or use are to be understood as modified by the word
"about." All amounts are by weight, based on the total weight of the relevant product, unless otherwise
specified. Unless stated otherwise or required by context, the terms "fat" and "oil" are used
interchangeably herein. Unless stated otherwise or required by context, the terms "nutritional bar(s)"
and "nutrition bar(s)" are used interchangeably herein. For a more complete explanation of the above
and other features and advantages of the invention, reference should be made to the following
description of the preferred embodiments. The preferred embodiments apply to all aspects of the
invention and can be used as appropriate for each aspect.
DETAILED DESCRIPTION OF THE INVENTION Protein In accordance with one aspect of the
invention, the nutritional bars of the invention comprise about 10% wt or more in total of soy and/or
rice protein based on the total weight of the composition. It is preferred that the nutritional bars
comprise 12% wt to 40% wt, e.g. 12% wt to 35% wt of soy and/or rice protein, more preferably 13%
wt to 30% wt, most preferably 14% wt to 25% wt based on the total weight of the composition. The
soy protein may be present in any suitable form including as isolated soy protein, as soy protein
concentrate or as soy protein hydrolysates. Sources of rice protein include rice flour and rice protein
concentrate. Without wishing to be bound by theory, it is believed that soy and/or rice protein based
nutritional bars may suffer from problems of off-flavour development etc because of the presence of
free amino acid groups. According to the first aspect of the invention, the nutritional bars comprise 1%
wt or more of the soy and/or rice protein, based on the total weight of the composition, in the form of
nuggets (hereinafter protein nuggets). For the other aspects of the invention this is preferred. It is
especially preferred that the nutritional bars comprise 5% wt or more soy and/or rice protein in the
form of nuggets, more preferably 10% wt or more. It is especially preferred that the nutritional bars
comprise 5% wt to 25% wt soy and/or rice protein in the form of nuggets, especially 10% wt to 20%
wt. It is preferred that 80% wt or more of the soy and/or rice protein in the bar is present in the form of
nuggets, more preferably 90% wt or more, most preferably 95% wt or more, such as 100% wt. The
protein nuggets preferably comprise 50% wt to 100% wt of soy and/or rice protein, more preferably
55% wt to 100% wt, most preferably 60% wt to 95% wt, such as 75% wt to 95% wt based on the
weight of the protein nuggets. In certain aspects of the invention, particularly where soy protein is not
included or is minimized, when protein nuggets are employed, they typically include greater than 50 wt
% of protein selected from the group consisting of milk protein, rice protein and pea protein and
mixtures thereof, especially between 51 wt % and 99 wt %, more preferably between 52 wt % and 95
wt %, most preferably 55 wt % or above. The protein nuggets of the invention may also comprise one
or more of other proteins, such as those listed below, lipids, especially triglyceride fats, and
carbohydrates, especially starches. It is especially preferred that the protein nuggets further comprise
from 1% wt to 40% wt of a reducing sugar, more preferably 2% wt to 25% wt, most preferably 3% wt
to 20% wt. Particularly where the nuggets are made using the moderated temperature extrusion process
described below, it is advisable that the remaining ingredients be no more sensitive to heat degradation
(e.g., have the same or lower degradation point) than the selected soy and/or rice protein or other
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nugget protein.In addition to the soy and/or rice protein, other types of protein may also be included in
the nutritional bars. Or, in other embodiments these proteins or protein may be used rather than soy
and/or rice protein. Preferred sources for the other protein which may be used in the present invention
(either within the protein nugget or within the bar external to the nugget) include dairy protein sources
such as whole milk, skim milk, buttermilk, condensed milk, evaporated milk, milk solids non-fat, etc.,
and including whey protein such as whey protein isolate and whey protein concentrate and caseins; pea
proteins and sources of pea protein; and sources of gelatin protein. The dairy source may contribute
dairy fat and/or non-fat milk solids such as lactose and milk proteins, e.g. the whey proteins and
caseins. The amounts of the other proteins, when present embodiments including soy and/or rice
protein, are preferably within the range of from 1% wt to 10% wt, preferably 2% wt to 5% wt.
Especially preferred, to minimize the caloric impact, is the addition of protein as such rather than as
one component of a food ingredient such as whole milk. Preferred in this respect are protein
concentrates such as one or more of whey protein concentrate as mentioned above, milk protein
concentrate, caseinates such as sodium and/or calcium caseinate, isolated soy protein and soy protein
concentrate. Total protein levels (soy and/or rice and other protein) within the nutrition bars of the
invention, including any protein present in the form of nuggets, are preferably within the range of 3 wt
% to 50 wt %, especially from 12% wt to 40% wt, more preferably 13% wt to 30% wt, most preferably
14% wt to 25% wt based on the total weight of the composition. Total protein levels within the foods
of the invention, particularly when the food takes the form of a nutrition bar, may also in some
instances be within the range of 3 wt % to 50 wt %, such as from 3 wt % to 30 wt %, especially from 3
wt % to 20%. The total protein present in the nutritional bar preferably provides up to 50% of the total
calories of the bar, more preferably between 20% and 50%, most preferably between 25% and 50%.
The present invention can be equally applied to milk protein based nutrition bars if the same problems
are found in these bars. Transition Metals and Transitional Metal Compounds According to many
aspects of the invention the nutrition bar comprises at least one transition metal or transition metal
compound. The transition metal is preferably selected from chromium, manganese, iron, cobalt, nickel,
copper and zinc and mixtures thereof. The transition metal compounds are preferably compounds of
these transition metals. It has been found that iron, cobalt, nickel, copper and zinc can cause particular
taste and sensorial problems in nutrition bars comprising soy and/or rice proteins. According to the
third aspect of the invention, the at least one transition metal or transition metal compound is in a
substantially water insoluble form at 20[deg.] C. and this is preferred for the other aspects of the
invention. The transition metal or transition metal compound may be provided in the substantially
water insoluble form by any suitable means. It is preferred that either a substantially water insoluble
salt is used or that a suitable encapsulant is used to achieve the desired level of water insolubility. It is
advisable to ensure that the transition metal or transition metal compound is in a substantially water
insoluble form at all processing temperatures to which the nutrition bar is subjected during its
preparation and ideally also at 5[deg.] C. or more above the maximum temperature reached. Any
substantially water insoluble compound of a transition metal may be used according to the invention,
especially substantially water insoluble inorganic compounds. Such compounds selected from oxides,
carbonates and phosphates including pyrophosphates are preferred. If copper is used then copper
carbonate is preferred. If iron is used then ferric pyrophosphate is preferred. If zinc is used then zinc
oxide is preferred. The nutrition bars of the invention, typically overall comprise up to 100%, typically
up to 50%, such as 10 to 35% of the European 2003 RDA of the transition metal. The exact amount of
the transition metal and/or transition metal compound will depend upon the type used. Typically the
nutrition bars will comprise one or more of up to 1 mg of manganese, up to 1.1 mg of copper, up to 9.5
mg of zinc and up to 16 mg of iron, preferably one or more of up to 0.5 mg of manganese, up to 0.4 mg
of copper, up to 3 mg of zinc and up to 5 mg of iron Alternatively, or additionally, the transition metal
or transition metal compound may be encapsulated to render it substantially water insoluble. This
provides a wider choice of the types of transition metal compound which may be used and may allow
the inclusion of a more bioavailable compound to be used. Any suitable encapsulant may be used. It is
especially preferred that an encapsulant is used which does not allow any significant water
transmission across the encapsulation layer at temperatures below the melting point of the encapsulant.
This is especially important where the encapsulated transition metal or transition metal compound is
subjected to elevated temperatures, e.g. of 60[deg.] C. or more during the preparation of the nutrition
bar. The term "encapsulated" refers both to an embodiment wherein a coating is substantially formed
around the transition metal or transition metal compound and to an embodiment wherein the transition
metal or transition metal compound is trapped within or throughout a matrix so that it is rendered
substantially water insoluble. The transition metal or transition metal compound preferably has a
substantially integral encapsulant coating or matrix around it. Suitable encapsulant materials include
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substantially water insoluble edible waxes, proteins, fibres, carbohydrates. The encapsulant material
may be cross-linked. Proteins which may be used as the entire encapsulant material, or as a part
thereof, include gelatin, milk proteins (including caseinates, such as sodium caseinate, and whey
proteins such as beta-lactoglobulin and alpha lactalbumin), albumin and vegetable proteins including
proteins from beans, legumes and cereals such as soy, pea, maize and wheat and isolated soy proteins.
Carbohydrates which may be used as the entire encapsulant material, or as a part thereof, include mono
or polysaccharides including, cellulose polymers and starches, (including hydrolysed and modified
starches) and sugar alcohols. Suitable materials include gum arabic, carrageenan, agar agar, alginates,
pectins and pectates. Preferred encapsulants are carbohydrates such as alginates or pectins, especially
including the sodium, potassium and calcium salts of alginates. Mixtures of sodium caseinate and
either gum arabic, carrageenan, agar agar, and gum arabic, are suitable. Similarly, beta-lactoglobulin
and either gum arabic, carrageenan, agar agar, alginate or pectins, especially beta-lactoglobulin and
gum arabic may be used. It is preferred that the weight ratio of the transition metal and/or transition
metal compound to the encapsulant is in the range of from 5:1 to 1:15, preferably 1:2 to 1:12, e.g. 1:5
to 1:10. The transition metal or transition metal compound may be encapsulated by any suitable
encapsulation technique as known in the art, such as coacervation or spraying on, and does not require
further explanation here. By the term "substantially water insoluble" is meant that the transition metal
or transition metal compound does not substantially dissolve in water, in particular that it has a
solubility in water at 20[deg.] C. of 1 g/100 g deionised water or less, preferably 0.5 g/100 g deionised
water or less. Encapsulated sources of copper or other pro-oxidants are preferably used herein when
any oxidizable material may be present, such as PUFA's, and not only when soy or rice proteins are
present. For some compositions, especially for compositions containing PUFA's such as omega 3 oils,
encapsulated pro-oxidants are preferably present at a level of from 15 to 100% US RDA. Preferred,
especially where PUFA's, e.g., omega 3 oils are present, are encapsulated copper salts such as
microencapsulated cupric gluconate available from the Wright Group of Crowley, La. Another prooxidant copper salt which could benefit from encapsulation according to the present invention is copper
sulfate. Encapsulated pro-oxidant salt products available from Wright include the following available
under the name SuperCoat(TM): We 101266 (Iron), We 101265 (zinc). We 101270 (copper) and We
101267 (manganese). Encapsulated pro-oxidant salts are preferably present at a level of from 0.3 to
0.85% by wt. In accordance with one preferred aspect of the invention, the pro-oxidants are coated
with an edible wax, such as beeswax, carnauba wax, candellia wax, paraffin wax or mixtures thereof.
Preferably the wax has a melting point greater than 65[deg.] C. Alternatively, the pro-oxidant can be
coated with another coating material which provides resistance to food processing conditions/variables
such as temperature, shear, moisture and oxygen levels, such as stearic acid, hard fats, edible waxes,
cellulose and protein. Examples of hard fats include hydrogenated soy bean or cotton seed oils.
Preferably, the pro-oxidants are completely coated by the wax or other encapsulating agent.
Humectant The nutrition bars according to all aspects of the invention preferably comprise 2% wt or
more of a humectant. For the first aspect of the invention the bars comprise 2% or more of a humectant
selected from the group (consisting of polyols). It is preferred that the nutrition bars comprise from 3%
wt to 15% wt of humectants, more preferably 3% wt to 15% wt, especially 3% wt to 10% wt. Any
suitable humectant, and mixtures thereof, may be used for the second and third aspects. However, for
all aspects it is preferred that the humectant is selected from polyols, with diols and triols being
preferred, most especially triols. Suitable diols include sugar alcohol diols. Suitable triols include sugar
alcohol triols, glycerol and sorbitol. At least for certain aspects of the invention, especially good results
have been obtained when the humectant comprises glycerol, in particular when the nutrition bars
comprise 3 to 10% weight glycerol, especially 4 to 7% wt glycerol. Other humectants which may be
used include fruit pastes such as raisin paste, prune pastes or date paste. Aw According to the second
aspect of the invention, the nutrition bar has an Aw of 0.45 or less. This is also preferred for the other
aspects of the invention. For all aspects of the invention, it is preferred that the nutrition bar has an Aw
of 0.43 or less, most preferably of 0.40 or less. The determination of the Aw is within the normal skill
of the skilled person and does not need to be described further here. Fat/Carbohydrate The source for
any fat used in the nutrition bars, whether internal or external to the protein nugget, is preferably
vegetable fat, such as for example, cocoa butter, illipe, shea, palm, palm kernal, sal, soybean, safflower,
cottonseed, coconut, rapeseed, canola, corn and sunflower oils, or mixtures thereof. However, animal
fats such as butter fat may also be used if consistent with the desired nutritional profile of the product.
Preferably the amount of fat in either the protein nugget or the bar as a whole, is not more than 45 wt
%, especially not more than 35 wt %, preferably from 0.5 to 20 wt %, more preferably from 1 to 15 wt
%, most preferably from 1 to 5 or 10 wt %. A blend of oils (e.g., canola, soybean, or high oleic oils)
may be used, especially containing either synthetic antioxidants such as BHT, TBHQ or natural
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antioxidants such mixed tocopherols, ascorbic acid and rosemary extract or a blend of the above. When
the source is for linoleic and linolenic acids (C18:2 and C18:3), straight oil or blends of oil such as
canola plus soybean with an appropriate antioxidant system can be used. However, animal fats such as
butter fat may also be used if consistent with the desired nutritional profile of the product.
Carbohydrates can be used within the protein nuggets at levels of from 1% to 35%. In addition to
sweeteners mentioned below, and the fiber and carbohydrate bulking agents mentioned elsewhere,
examples of suitable carbohydrates include starches such as are contained in rice flour, flour, tapioca
flour, peanut flour, tapioca flour, tapioca starch, and whole wheat flour and mixtures thereof. These and
other carbohydrates can be used outside the protein nuggets within the bar as well. Levels of
carbohydrates in the bar as a whole will typically comprise from 5 wt % to 90 wt %, such as from 5 wt
% to 80 wt %, especially from 20% to 65 wt %, such as from 25% to 60 wt %. Optional Ingredients If
it is desired to include a bulking agent in the nutrition bars or other food, within or external to the
protein nuggets, a preferred bulking agent is inert polydextrose. Other conventional bulking agents
which may be used alone or in combination therewith include maltodextrin, sugar alcohols, corn syrup
solids, sugars or starches. Total bulking agent levels in the protein nuggets, and in the nutritional bars
and other foods of the invention, will preferably be from about 0% to 20 wt %, preferably 5% to 16%.
Polydextrose may be obtained under the brand name Litesse. Flavorings are preferably added to the
nutrition bar in amounts that will impart a mild, pleasant flavor. The flavoring may be present in any
protein nuggets or the capsules/microcapsules or external to the nuggets and the
capsules/microcapsules in the bar or other food, provided that processing is not adversely affected. The
flavoring may be any of the commercial flavors typically employed in nutrition bars, such as varying
types of cocoa, pure vanilla or artificial flavor, such as vanillin, ethyl vanillin, chocolate, malt, mint,
yogurt powder, extracts, spices, such as cinnamon, nutmeg and ginger, mixtures thereof, and the like. It
will be appreciated that many flavor variations may be obtained by combinations of the basic flavors.
The nutrition bars or other foods are flavored to taste and suitable amounts of each flavouring agent
desired will therefore be included. Suitable flavorants may also include seasoning, such as salt (sodium
choloride) or potassium chloride, and imitation fruit or chocolate flavors either singly or in any suitable
combination. Flavorings which mask off-tastes from vitamins and/or minerals and other ingredients are
preferably included in the products of the invention, in the protein nuggets and/or elsewhere in the
product. Preferably, flavorants are present at from 0.25 to 3 wt % of the food, excluding salt or
potassium chloride, which is generally present at from 0 to 1%, especially 0.1 to 0.5%. The protein
nuggets and/or nutrition bar and/or other food may include colorants, if desired, such as caramel
colorant or vegetable or fruit colourings. Colorants are generally present in the food at from 0 to 2 wt
%, especially from 0.1 to 1%. If desired, the protein nuggets and/or nutrition bar may include
processing aids such as calcium chloride. The nutritional bars or other foods may comprise one or
more cholesterol lowering agents in conventional amounts. Any suitable, known, cholesterol lowering
agent may be used, for example isoflavones, phytosterols, soy bean extracts, fish oil extracts, tea leaf
extracts. The food product may optionally comprise, in suitable amounts, one or more agents which
may beneficially influence (post-prandial) energy metabolism and substrate utilisation, for example
caffeine, flavonoids (including tea catechins, capsaicinoids and canitine). The protein nuggets and/or
nutrition bar may also include emulsifiers. Typical emulsifying agents may be phospholipids and
proteins or esters of long chain fatty acids and a polyhydric alcohol. Lecithin is an example. Fatty acid
esters of glycerol, polyglycerol esters of fatty acids, sorbitan esters of fatty acids and polyoxyethylene
and polyoxypropylene esters of fatty acids may be used but organoleptic properties, or course, must be
considered. Mono- and di-glycerides are preferred. If present in the nuggets, emulsifiers may be used in
amounts of about 0.03% to 0.3%, preferably 0.05% to 0.1%. The same emulsifiers may also be present
in the nutrition bar, again at levels overall of about 0.03% to 1%, preferably 0.05% to 0.7%.
Emulsifiers may be used in combination, as appropriate. Among fiber sources which may be included
in the nutrition bars or other food of the invention are fructose oligosaccharides such as inulin, soy
fiber, fruit fibre e.g. apple, guar gum, gum arabic, gum acacia, oat fiber, cellulose, whole grains and
mixtures thereof. The compositions preferably contain at least 2 grams of fiber per 56 g serving,
especially at least 5 grams of fiber per serving. Preferably, fiber sources are present in the product at
greater than 0.5 wt % and do not exceed 15 wt %, especially 10 wt %. In many embodiments, they will
not exceed 5 or 6 wt %. As indicated above, additional bulking agents such as maltodextrin, sugar
alcohols, corn syrup solids, sugars, starches and mixtures thereof may also be used. Total bulking agent
levels in the products of the invention, including fibers and other bulking agents, will preferably be
from about 0% to 20%, especially from 1 to 15 wt %. The fiber and the bulking agent may be present
in the protein nuggets or in the bar or other food external to the nuggets provided that processing is not
impaired. Carrageenan may be included in the bars or other food of the invention, internal or external
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to any protein nuggets, eg, as a thickening and/or stabilizing agent. In many products levels of
carrageenan will be from 0 to 2 wt % on product, especially from 0.2 to 1%). Cellulose gel and pectin
are other thickeners which may be used alone or in combination. These may be used, for example, at 0
to 10 wt %, especially from 0.5 to 2 wt %. Typically, if the food is a nutrition bar, or in any of a
number product forms which are generally sweet, the food will be naturally sweetened. The sweetener
may be included in the capsules/microcapsules or in any nuggets or elsewhere in the bar or food
provided that it does not interfere with the processing of the capsule or nugget. Natural sources of
sweetness include sucrose (liquid or solids), glucose, fructose, and corn syrup (liquid or solids),
including high fructose corn syrup, corn syrup, maltitol corn syrup, high maltose corn syrup and
mixtures thereof. Other sweeteners include lactose, maltose, glycerine, brown sugar and galactose and
mixtures thereof. Polyol sweeteners other than sugars include the sugar alcohols such as maltitol,
xylitol and erythritol. Levels of sweeteners and sugar sources preferably result in sugar and/or other
polyol solids levels of up to 50 wt %, especially up to 20 wt %, preferably from 5 to 18 wt %,
especially from 10 to 17 wt % of a nutrition bar or other food. If it is desired to use artificial
sweeteners, these may likewise be present in any microcapsule and/or any protein nuggets and/or
within the bar or other food external to any nugget, provided that it does not interfere with processing,
or elsewhere within the food. Any of the artificial sweeteners well known in the art may be used, such
as aspartame, saccharine, Alitame(R) (obtainable from Pfizer), acesulfame K (obtainable from
Hoechst), cyclamates, neotame, sucralose, mixtures thereof and the like. The artificial sweeteners may
be used in varying amounts of about 0.005% to 1 wt % on the bar, preferably 0.007% to 0.73%
depending on the sweetener, for example. Aspartame may be used at a level of 0.05% to 0.15%,
preferably at a level of 0.07% to 0.11%. Acesulfame K is preferred at a level of 0.09% to 0.15%.
Artificial sweeteners may be used in other foods at similar levels. Calcium is preferably present in the
nutrition bars or other foods at from 0 to 100% of US RDA, preferably from 10 to 30% US RDA,
especially about 25% US RDA. The calcium source is preferably dicalcium phosphate. For example,
wt. % levels of dicalcium phosphate may range from 0.5 to 1.5%. In a preferred embodiment, the
product is fortified with one or more vitamins and/or minerals and/or fiber sources, in addition to the
calcium source. These may include any or all of the following: Ascorbic acid (Vitamin C), Tocopheryl
Acetate (Vitamin E), Biotin (Vitamin H), Vitamin A Palmitate, Niacinamide (Vitamin B3), Potassium
Iodide, d-Calcium Pantothenate (Vitamin B5), Cyanocobalamin (Vitamin B12), Riboflavin (Vitamin
B2), Thiamine Mononitrate (Vitamin B1), Molybdenum, Chromium, Selenium, Calcium Carbonate,
Calcium Lactate, Manganese (e.g., as Manganese Sulfate), Magnesium (e.g., as magnesium
phosphate), Iron (e.g., as Ferric Orthophosphate) and Zinc (as Zinc Oxide). The vitamins and minerals
are preferably present at from 5 to 100% US RDA, especially 5 to 50% US RDA, most especially from
about 15% US RDA. The vitamins and/or minerals may be included within, or external to, the nuggets,
provided that processing and human absorption are not impaired. Minerals which tend to be prooxidants, such as iron, may be included in the encapsulated form according to the present invention.
US RDA as referred to herein is the Recommended Dietary Allowances 10>;th ; ed., 1989, published
by the National Academy of Science, National Academy Press, Washington, D.C. An alternative
measure used is RDI. One or more of these vitamins and minerals are preferably present at from 5 to
45% USRDI for 2003, especially 5 to 20% RDI, most especially from about 15% RDI. It is especially
preferred that the nutritional bars comprise at least 300 mg of potassium per serving, more preferably
400-1000, most preferably 450-700 mg. The vitamins and/or minerals may be included within, or
external to, any protein nuggets, provided that processing and human absorption are not impaired.
Ingredients which, if present, will generally be found within a bar but external to the capsules or any
nuggets include, but are not limited to, rolled oats, chocolate or compound chips or other chocolate or
compound pieces, cookie and/or cookie dough pieces, such as oatmeal cookie pieces, brownie pieces,
fruit pieces, such as dried cranberry, apple, etc., fruit jelly, vegetable pieces such as rice, honey and
acidulants such as malic and citric acids, leavening agents such as sodium bicarbonate and peanut
butter. The nutritional bars preferably have a calorie content in the range of from 50 kilocalories
(kcals) to 250 kcals, more preferably 75 kcals to 200 kcals, most preferably 100 or 150 kcals to 400
kcals per bar. A single serving size of the nutrition bar is typically in the range of from 45 g to 70 g,
especially 50 g to 65 g, such as 55 g to 60 g. Manufacture of Bars The nutritional bars may be made
by known methods provided that any protein nuggets are not exposed to temperatures which cause
degradation of their ingredients, especially the proteins or encapsulant if present. Extruded nutritional
bars may be made by cooking a syrup containing liquid (at ambient temperature) ingredients and then
mixing with dry ingredients. The mixture is then extruded onto a conveyor belt and cut with a cutter.
Any nuggets, e.g., protein nuggets, are included among the dry ingredients. The
capsules/microcapsules and any nuggets should only be added to the syrup when the syrup is at a
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temperature below that at which any of the capsules/microcapsule or nugget components degrade.
Supercritical fluid extrusion of the bar as a whole at reduced temperatures can also be considered.
Syrup ingredients may include components such as corn syrup, glycerine (e.g., 0-20 wt % on total
product, especially 0.5 to 10 wt %), lecithin and soybean oil or other liquid oils. In addition to the
capsules and any nuggets, other dry components which may be used include grains, flours (e.g., rice or
peanut), maltodextrin and milk powders. Nutritional bars in the form of granola bars may be made by
cooking the syrup, adding the dry ingredients, blending the syrup and dry ingredients in a blender,
feeding the blended mix through rollers and cutting with a cutter. The bars of the invention may be
fully or partially coated, eg with milk chocolate or yogurt flavored coating. Chocolates with little or no
milk or milk products may be considered so as to maximize the presence of chocolate antioxidants and,
if and to the extent desired, to try to avoid reported neutralization of antioxidants in the chocolate by
milk or its components. Typically, excluding moisture lost during processing, the uncoated bars of the
invention will be made from 30-70 wt % syrup, particularly 30-50 wt % syrup, especially 35-65%,
most especially 35-45%, and 30-70 wt % dry ingredients, especially 35-65 wt %, or 50-70 wt % dry
ingredients, especially 55-65 wt %. Generally, coated bars according to the invention will be made
from 30-50 wt % syrup, especially 35-45 wt %, 40-50 wt % dry ingredients, especially 40-45% and 030 wt % coating (e.g, chocolate or compound coating), especially 5-25 wt %, particularly 10-20 wt %
coating. The nutritional bar is preferably one intended to be used as part of a weight loss or weight
control plan. Alternative forms of the nutritional bars are powders, tablets and non-bar meal
replacement products. The disclosures herein are equally applicable to these other product forms. A
meal replacement product as referred to herein refers to a product which is intended to replace one or
more conventional meals per day; they are of a controlled calorie content and are generally eaten as a
single product. Examples of meal replacement products include: liquid products such as milk or soyabased drinks, soluble powders used to prepare those drinks and drinks prepared therefrom, bars, soups,
cereal or noodle or pasta-based products, desserts such as rice puddings, custards and the like. Meal
replacement products are generally used by consumers following a calorie controlled diet. The
nutritional bars of the invention may also be consumed as meal replacement products. In accordance
with one aspect of the invention, the present invention may be used to protect any polyunsaturated fatty
acid in the food, and most especially to protect omega-3 and/or omega-6 fatty acids. Among the
polyunsaturated fatty acids for which the invention may be useful are included arachidonic acid,
docosahexaenoic acid (DHA), eicosapentaenoic acid (EPA), lineoleic acid, linolenic acid (alpha
linolenic acid) and gamma-linolenic acid. Among sources for the unsaturated acids which are
encapsulated in accordance with the process of the invention, and/or which are protected by the
encapsulated pro-oxidant according to the invention, may be included vegetable oils, marine oils such
as fish oils and fish liver oils and algae. Possible vegetable oil sources include olive oil, soybean oil,
canola oil, high oleic sunflower seed oil, high oleic safflower oil, safflower oil, sunflower seed oil,
flaxseed (linseed) oil, corn oil, cottonseed oil, peanut oil, evening primrose oil, borage oil, and
blackcurrant oil. As mentioned above, various other oils and fats may also be included in the product.
The food of the invention may be any of several foods which could be supplemented with and/or
contain pro-oxidant minerals and polyunsaturated fatty acids. Preferably the food is a nutrition bar or is
a food having a water activity of 0.75 or less, preferably 0.65 or less, especially 0.6 or less. In general,
where encapsulated oils containing PUFA moieties are used in accordance with the invention, added
antioxidants such as tocopherols, ascorbic acid and/or rosemary extract may be omitted; that is, the oils
may be free of added antioxidants. Where non-encapsulated oils containing PUFA moieties are used, it
is preferred that added antioxidants such as tocopherols, ascorbic acid and/or rosemary extract be
present in the oil. Polyunsaturated fats, particularly those containing omega-3 and omega-6 fatty acids,
are preferably incorporated as encapsulates in accordance with the process of the invention. Or, they
can be incorporated into the product as oils, or in other forms such as alternative capsules or
microcapsules, for example in the microcapsules of EP 648 076, the disclosure of which is incorporated
by reference herein. The term "capsules" herein shall encompass encapsulates formed in accordance
with the process of the invention and other encapsulating processes as well as shells into which a
product has been placed. "Microcapsules" herein refers to capsules of very small size such as those of
EP 648 076. If desired, the food, especially the nuggets, may include processing aids such as calcium
chloride.As indicated above, in one of the aspects of the invention, the unsaturated oils will typically be
emulsified with a carrier prior to spray drying. Typical emulsifying agents may be phospholipids and
proteins or esters of long chain fatty acids and a polyhydric alcohol. Lecithin is an example. Fatty acid
esters of glycerol, polyglycerol esters of fatty acids, sorbitan esters of fatty acids and polyoxyethylene
and polyoxypropylene esters of fatty acids may be used but organoleptic properties, of course, must be
considered. Mono- and di-glycerides are preferred. Emulsifiers may be used in the emulsions used to
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spray dry the unsaturated fatty acids in amounts of about 0.03% to 0.3%, preferably 0.05% to 0.1%. As
mentioned above, the same emulsifiers may also be present in the nutrition bar or other food and/or
protein nuggets, again at levels overall of about 0.03% to 0.3%, preferably 0.05% to 0.1%. Emulsifiers
may be used in combination, as appropriate. Any nuggets may also include emulsifiers. Typically the
emulsion will be formed in a homogenizer such as a high pressure homogenizer from Invensys APV of
Tonawanda, N.Y. The emulsion will typically comprise from 5 wt % to 25 wt % of carrier and 35 to 15
wt % of the unsaturated fatty acid. The emulsion typically will have about 40% solids and the balance
water. Encapsulated ingredients are added to the foods at a convenient time in the processing, provided
that the capsules are not exposed to temperatures which cause degradation of their ingredients.
Likewise, if protein-containing nuggets are present, the processor must be sensitive to any conditions
which could cause degradation of the nugget. Nuggets may contain greater than 50 wt %, especially
greater than 60%, more preferably greater than 70 or 80% of selected non-soy proteins selected from
the group consisting of milk protein, rice protein and pea protein. This aspect of the invention, then,
pertains to a process for making a food ingredient comprising, encapsulating unsaturated fatty acid or
source thereof by forming an emulsion of the unsaturated fatty acid with a carrier, spray drying the
emulsion to form a powder, and encapsulating said powder with an encapsulating agent. The powder
may be encapsulated using a fluid bed or a rotating disc. The unsaturated fatty acid may be selected
from the group consisting of arachidonic acid, docosahexaenoic acid (DHA), eicosapentaenoic acid
(EPA), lineoleic acid, linolenic acid (alpha linolenic acid) and gamma-linolenic acid. The source of the
unsaturated fatty acid which encapsulated may be a fish oil. The invention also pertains to the process
of incorporating the food ingredient into a nutrition bar and to a nutrition bar into which the food
ingredient has been incorporated, optionally together with an encapsulated prooxidant. This aspect of
the invention also relates to a process for making a food product for humans comprising, encapsulating
unsaturated fatty acid or source thereof by forming an emulsion of the unsaturated fatty acid with a
carrier, spray drying the emulsion to form a powder, and encapsulating the powder with an
encapsulating agent, and incorporating the microencapsulated powder into a food for human
consumption. The food for human consumption may be a nutrition bar. And, the microencapsulated
powder may be incorporated into the nutrition bar by adding the microencapsulated powder to a syrup
and extruding the syrup. In addition, the unsaturated fatty acid may be selected from the group
consisting of arachidonic acid, docosahexaenoic acid (DHA), eicosapentaenoic acid (EPA), lineoleic
acid, linolenic acid (alpha linolenic acid) and gamma-linolenic acid. The source which is encapsulated
may be a fish oil. The invention also relates to a food product made according to the process. Other
Foods and Methods of Manufacture It can be expected that the benefits of the invention will be
realized in various types of foods, including various types of nutrition bars including, without
limitation, snack bars and meal replacement bars. One example would be granola bars. Other
applicable foods include soups and sweet powders which may be used to sweeten, flavor and fortify
beverages such as milk. Soups according to the invention are prepared by dry mixing the ingredients,
as is known in the art. All seasoning is added to a ribbon blender (powder mixer). Mixing takes
between 12 and 15 minutes depending upon the number of ingredients and size of the batch in the
mixer. The mix is placed into a large tote that is taken to the packaging line. In the case of powdered
beverages, the product will typically be made using the following process. The ingredients are scaled to
the quantity dictated in the formulation. The scaled ingredients are placed in a sifter placed over a 20
mesh standard screening unit. The ingredients are then bumped though the standard screen. The
screened ingredients are emptied into a container, the lid is sealed and then the container is shaken
vigorously for at least two minutes. The contents of the container are emptied into a 20 mesh standard
screen and then stored in an air tight container. Beverages are typically prepared by scaling out the
appropriate serving size of powder, scaling out 8 oz. of refrigerated skim milk, pouring milk into a
blender vessel, turning the blender to a low setting and adding powder to the agitating skim milk,
covering the blender vessel with an appropriate closure, increasing the speed to mid-high power,
agitating at mid-high power for 20-30 seconds and then stopping agitation. The beverage is typically
served and consumed shortly after preparation. The invention will be further illustrated by reference to
the following examples. Further examples within the scope of the invention will be apparent to the
person skilled in the art.
EXAMPLE 1 Two Granola-style nutrition bars were made to the following compositions:
>;tb;>;sep;A>;sep;B
>;tb;>;sep;% wt>;sep;% wt
>;tb;>;sep;Binder:>;sep;>;sep;
>;tb;>;sep;Glucose syrup>;sep;8.903>;sep;11.861
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>;tb;>;sep;Polydextrose syrup>;sep;9.90>;sep;10.0
>;tb;>;sep;Inulin syrup>;sep;4.6>;sep;4.6
>;tb;>;sep;Sugar>;sep;2.3>;sep;2.3
>;tb;>;sep;Pectose paste>;sep;5.0>;sep;5.0
>;tb;>;sep;Coconut oil>;sep;2.3>;sep;2.3
>;tb;>;sep;Lecithin>;sep;0.6>;sep;0.6
>;tb;>;sep;Glycerol>;sep;5.0>;sep;1.242
>;tb;>;sep;Invert syrup>;sep;4.9>;sep;4.9
>;tb;>;sep;Date paste>;sep;3.0>;sep;3.0
>;tb;>;sep;Corn oil>;sep;2.1>;sep;2.1
>;tb;>;sep;Flavourings>;sep;0.375>;sep;0.375
>;tb;>;sep;Colourings>;sep;0.144>;sep;0.144
>;tb;>;sep;Water loss>;sep;-3.20>;sep;-3.20
>;tb;>;sep;Dry material:
>;tb;>;sep;Oatflakes>;sep;4.324>;sep;5.5
>;tb;>;sep;Coconut flakes,>;sep;2.2>;sep;2.2
>;tb;>;sep;sweetened and
>;tb;>;sep;shredded
>;tb;>;sep;Fruit fibre>;sep;4.15>;sep;4.15
>;tb;>;sep;Soy protein nuggets>;sep;6.0>;sep;6.0
>;tb;>;sep;1*>;1;
>;tb;>;sep;Soy protein nuggets>;sep;23.5>;sep;23.1
>;tb;>;sep;2*>;2;
>;tb;>;sep;Vitamin/mineral mix*>;3; >;sep;3.904>;sep;3.904
>;tb;>;sep;Coating:
>;tb;>;sep;Dairy coating>;sep;10.00>;sep;10.00
>;tb;>;sep;AW>;sep;0.40 +/- 0.03>;sep;0.53 +/- 0.02
>;tb;>;sep;Bar weight>;sep;60.0 g>;sep;60.0 g
>;tb;>;sep;*>;1; soy protein nuggets comprising 60% wt soy protein, available from Dupont Protein
Technologies Inc., USA.
>;tb;>;sep;*>;2; soy protein nuggets comprising 80% wt soy protein, available from Dupont Protein
Technologies Inc., USA.
>;tb;>;sep;*>;3; vitamin/mineral mix comprising zinc, iron, copper. In bar A there was 2 mg of zinc, 1
mg of iron and 0.18 mg of copper. In bar B there was 3 mg of zinc, 4.9 mg of iron and 0.34 mg of
copper. For bar A, insoluble copper carbonate encapsulated with sodium alginate (1:9 weight ratio) was
used.
>;tb;>;sep;# For bar B, soluble copper gluconate encapsulated with hardened soybean oil was used.
Bar A was prepared by the following method of preparation; The glucose syrup, polydextrose syrup,
inulin syrup, sugar, Pectose paste, coconut oil and lecithin, were heated together to about 250[deg.] F.,
86.5 Brix and moisture loss recorded. The glycerol was added with mixing. Separately the invert syrup
and date paste were mixed together and heated to 230[deg.] F. whereafter the mixture was added to the
glycerol-containing mixture with stirring. The mixture was allowed to cool to 180[deg.] F. when the
corn oil was added with mixing. After further cooling to 140[deg.] F., the flavours and colourings were
added. The dry materials were mixed separately and added to the cooled mixture above with mixing
until a uniform mixture was formed. Bars were formed by pressing the mixture into a mould, and when
cooled to room temperature, cutting the cooled mixture into dimensions of 11 cm*3.5 cm*1.9 cm. The
bar was coated with the dairy coating which was allowed to 30 set. Bar B was prepared by the method
for bar A except the first heating stage was to 225-230[deg.] F., 83 Brix, that invert syrup was added
with the other binder ingredients and the date paste was added with the colourings and flavouring. The
bar was cut into dimension of 11 cm*3.5 cm*1.9 cm. Results The nutrition bars were stored under
accelerated storage conditions at either 3[deg.] C. or 36[deg.] C., or, normal storage at 2[deg.] C. to
assess them for off flavour development and a deterioration in the organoleptic properties. Bar A was
stable after 4 months accelerated storage at 3[deg.] C. which is the equivalent of more than 12 months
storage at 20[deg.] C., showing no unacceptable off-flavour development and no unacceptable
deterioration in other organoleptic properties. The bars were still chewy, moist and with a good taste
after 12 months storage at 2[deg.] C. No unacceptable browning of the bar was observed. Bar B was
stable for only 4 weeks at 36[deg.] C. and 6 months at 20[deg.] C. but thereafter quickly produced a
nutty off-flavour and browning.
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EXAMPLE 2
Prophetic Encapsulation Of A Polyunsaturated Fatty Acid Into 1 kg of water are mixed 100 g milk
protein, 50 g modified food starch, 50 g flow agent, and 200 g oil. The mixture is emulsified using a
high pressure homogenizer. The emulsion is then spray dried under a nitrogen blanket in a Niro lab
spray drier at a dryer temperature of 400[deg.] F. The control outlet temperature is 210[deg.] F. The
powder thus made is introduced to a lab GLATT fluid bed. 100 g of the powder is fluidized and
sprayed with carnauba wax coating at 30 g of carnauba wax and 10 g of paraffin at 212[deg.] F. under a
nitrogen blanket. Other high coating compounds which can be used, alone or in combination, are
beeswax and stearic acid.
EXAMPLE 3
Prophetic The "center" of a coated bar is formed from the following components:
>;tb;>;sep;Component>;sep;Wt % of Center
>;tb;>;sep;Protein>;sep;25
>;tb;>;sep;Sugar>;sep;8
>;tb;>;sep;Rice cereal>;sep;16
>;tb;>;sep;Soy protein>;sep;6
>;tb;>;sep;Vitamin/mineral>;sep;4
>;tb;>;sep;mix (including
>;tb;>;sep;microencapsulated
>;tb;>;sep;cupric gluconate
>;tb;>;sep;ex Wright Group)
>;tb;>;sep;Sodium chloride>;sep;0.5
>;tb;>;sep;Corn syrup>;sep;28.5
>;tb;>;sep;Molasses>;sep;4
>;tb;>;sep;Peanut butter>;sep;4
>;tb;>;sep;Encapsulated DHA/PUFA>;sep;4
>;tb;>;sep;(made by procedure
>;tb;>;sep;of Example 2) The liquid components are mixed, after which the dry ingredients are added
and mixed until the product is substantially homogeneous. The encapsulated PUFA/DHA is added with
the dry components. The mixture is then fed into a die and extruded at room temperature and
atmospheric pressure. Upon extrusion, the bar is cut into individual serving sizes which are then coated
with a chocolate confectioner's compound coating. The bar is packaged and kept at 85[deg.] F. for 12
weeks, after which it is opened and eaten. No off taste is detected. Each week of successful storage at
85[deg.] F. is believed to equate to one month of successful storage at ambient temperature.
EXAMPLE 4
Prophetic
>;tb;Cream of Tomato Soup
>;tb;>;sep;Ingredient Name>;sep;Product %
>;tb;>;sep;Whey Protein Concentrate>;sep;25
>;tb;>;sep;Tomato Power>;sep;16-17
>;tb;>;sep;Non fat dry milk>;sep;14
>;tb;>;sep;Instant Starch>;sep;12
>;tb;>;sep;Gum arabic>;sep;8-9
>;tb;>;sep;Sugar>;sep;2-3
>;tb;>;sep;Flavor Enhancer>;sep;3-4
>;tb;>;sep;Flavoring>;sep;1-2
>;tb;>;sep;Oil>;sep;1-2
>;tb;>;sep;Coloring>;sep;1-2
>;tb;>;sep;Agglomerated Calcium Caseinate>;sep;1.
>;tb;>;sep;Disodium Phosphate>;sep;1.
>;tb;>;sep;Onion Powder>;sep;0.5
>;tb;>;sep;Seasoning/spice>;sep;1
>;tb;>;sep;Garlic Powder>;sep;0.2-0.3
>;tb;>;sep;Gum, guar>;sep;0.15-2
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>;tb;>;sep;Croutons>;sep;4.
>;tb;>;sep;Vitamin/mineral>;sep;4
>;tb;>;sep;mix (including
>;tb;>;sep;microencapsulated
>;tb;>;sep;cupric gluconate
>;tb;>;sep;ex Wright Group)
>;tb;>;sep;>;sep;100. It will be appreciated that when fatty acids are mentioned herein, generally these
will present in the form of glycerides such as mono-, di- and triglycerides. Therefore, "fatty acids"
encompasses glycerides containing them.
EXAMPLE 5
Prophetic An alfredo sauce is made by mixing together the following ingredients:
>;tb;>;sep;Ingredient Name>;sep;Ingredient %
>;tb;>;sep;Starch>;sep;13.6
>;tb;>;sep;Cream Cheese Tang>;sep;9.6
>;tb;>;sep;Milk Pro. Conc.>;sep;12.7
>;tb;>;sep;Gum Acacia>;sep;8.5
>;tb;>;sep;Vitamin Premix>;sep;7
>;tb;>;sep;Ca caseinate>;sep;5.9
>;tb;>;sep;Grated Parmesan,>;sep;5.7
>;tb;>;sep;Uncolored cheese>;sep;4.5
>;tb;>;sep;Salt>;sep;4.4
>;tb;>;sep;Solka Floc, FC 300>;sep;3.4
>;tb;>;sep;Romano Cheese>;sep;2.8
>;tb;>;sep;Cream flavor>;sep;2.8
>;tb;>;sep;Drawn butter flavor>;sep;2.1
>;tb;>;sep;Butter Buds 8X>;sep;1.4
>;tb;>;sep;Dipotassium Phosphate>;sep;1.4
>;tb;>;sep;Sugar>;sep;1.1
>;tb;>;sep;Ti02,>;sep;0.85
>;tb;>;sep;MSG,>;sep;0.7
>;tb;>;sep;Lactic acid powder>;sep;0.7
>;tb;>;sep;Garlic powder>;sep;0.6
>;tb;>;sep;Xanthan gum>;sep;0.28
>;tb;>;sep;Black pepper>;sep;0.2
>;tb;>;sep;Ground Nutmeg>;sep;0.1
>;tb;>;sep;Parsley, Whole>;sep;0.1
>;tb;>;sep;Citric Acid, Anhydrous>;sep;0.08
>;tb;>;sep;OIL (Soybean + Canola, BHT)>;sep;10
>;tb;>;sep;>;sep;100.51 The vitamin premix contains encapsulated copper. Despite the presence of
appreciable amounts of triglycerides containing omega-3 and omega-6 fatty acids, the product enjoys
an excellent shelf life.
EXAMPLE 6
Prophetic A vanilla flavored beverage powder is made by mixing together the following ingredients:
>;tb;>;sep;Ingredient Name>;sep;Ingredient %
>;tb;>;sep;Maltodextrin>;sep;13.20%
>;tb;>;sep;Milk Protein Concentrate>;sep;7.33%
>;tb;>;sep;Fiber>;sep;7.33%
>;tb;>;sep;Carageenan>;sep;0.83%
>;tb;>;sep;Premix, encapsulated Prooxidant>;sep;4.70%
>;tb;>;sep;ACE-K>;sep;0.15%
>;tb;>;sep;Aspartame>;sep;0.15%
>;tb;>;sep;Avicel>;sep;6.33%
>;tb;>;sep;Flavor>;sep;2.50%
>;tb;>;sep;Xanthan Gum>;sep;1.20%
>;tb;>;sep;Soybean + Canola oil>;sep;10.50%
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>;tb;>;sep;(50:50) + A.A + R.E
>;tb;>;sep;Sugar>;sep;39.00%
>;tb;>;sep;Soy Fiber>;sep;5.10%
>;tb;>;sep;Lecithin>;sep;0.52%
>;tb;>;sep;Salt>;sep;0.60%
>;tb;>;sep;Guar gum>;sep;0.50%
>;tb;>;sep;>;sep;99.93% The product, which has encapsulated prooxidant minerals in the premix and
which includes ascorbic acid and rosemary extract in the soybean/canola blend, is found to be
organoleptically stable for 12 to 14 months. Example 6 is repeated except that prooxidant minerals in
the premix are not encapsulated and the soybean/canola oil blend lacks any added antioxidants. The
shelf life of the product is reduced to 4-6 months. It should be understood of course that the specific
forms of the invention herein illustrated and described are intended to be representative only, as certain
changes may be made therein without departing from the clear teaching of the disclosure. Accordingly,
reference should be made to the appended claims in determining the full scope.Data supplied from the
esp@cenet database - Worldwide
Claims:
Claims of US2005181019
1. A nutritional bar comprising;
a) about 10% wt or more of soy and/or rice protein, about 1% wt or more being in the form of nuggets,
b) at least one transition metal or transition metal compound, and
c) about 2% wt or more of a humectant selected from the group consisting of polyols.
2. The nutritional bar according to claim 1 wherein the nutritional bar comprises about 12% wt to about
35% wt of soy and/or rice protein.
3. The nutritional bar according to claim 1 wherein the nutritional bar comprises about 5% wt or more
soy and/or rice protein in the form of nuggets.
4. The nutritional bar according to claim 1 wherein the nuggets comprise about 55% wt to about 100%
wt of soy and/or rice protein.
5. The nutritional bar according to claim 4 wherein the nuggets comprise about 75% wt to about 95%
wt of soy and/or rice protein.
6. The nutritional bar according to claim 1 wherein the nuggets further comprise about 5% wt to about
25% wt of a reducing sugar.
7. The nutritional bar according to claim 6 wherein the polyol is selected from the group consisting of
triols.
8. The nutritional bar according to claim 7 wherein the triol comprises glycerol.
9. The nutritional bar according to claim 1 comprising about 3% wt to about 20% wt of the humectant.
10. The nutritional bar according to claim 1 wherein the humectant comprises about 3% wt to about
10% wt of glycerol.
11. The nutritional bar according to claim 1 wherein the at least one transition metal or transition metal
compound is selected from the group consisting of chromium, manganese, iron, cobalt, nickel, copper
and zinc and their compounds and mixtures thereof.
12. The nutritional bar according to claim 1 wherein the at least one transition metal or transition metal
compound is in a substantially water insoluble form at 20 [deg.] C.
13. The nutritional bar according to claim 12 wherein the at least one transition metal or transition
metal compound is substantially encapsulated in an encapsulation material.
14. A nutritional bar comprising;
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a) about 10% wt or more of soy and/or rice protein,
b) at least one transition metal or transition metal compound, and
c) about 2% wt or more of a humectant, and wherein the nutrition bar has an Aw of 0.45 or less.
15. The nutritional bar according to claim 14 wherein the nutrition bar has an Aw of 0.43 or less.
16. A nutritional bar comprising;
a) about 10% wt or more of soy and/or rice protein,
b) at least one transition metal or transition metal compound, wherein the at least one transition metal
or transition metal compound is in a substantially water insoluble form at 20[deg.] C., and
c) about 2% wt or more of a humectant.
17. The nutritional bar according to claim 16 wherein the at least one transition metal or transition
metal compound is substantially encapsulated in an encapsulation material.
18. A nutrition bar comprising a polyunsaturated fatty acid and an encapsulated pro-oxidant.
19. The nutrition bar according to claim 18 wherein the encapsulated pro-oxidant is selected from the
group consisting of salts of copper, iron, manganese and zinc.
20. The nutrition bar according to claim 18 wherein the pro-oxidant is encapsulated in a substance
selected from the group consisting of stearic acid, hard fats, edible waxes, cellulose and protein.
21. The nutrition bar according to claim 20 wherein the wax is selected from the group consisting of
beeswax, carnauba wax, candellia wax, and paraffin wax.
22. The nutrition bar according to claim 18 further comprising
>;tb;>;sep;High Fructose Corn>;sep; 0%-45%
>;tb;>;sep;Syrup
>;tb;>;sep;Corn Syrup>;sep; 0-35%
>;tb;>;sep;Maltitol Syrup>;sep; 0-60%
>;tb;>;sep;Glycerine>;sep; 0-20%
>;tb;>;sep;Proteins>;sep; 0-50%
>;tb;>;sep;Protein Nuggets>;sep; 0-75%
>;tb;>;sep;Whole Grains>;sep; 0-20%
>;tb;>;sep;Fiber>;sep; 0-10%
>;tb;>;sep;Fats & Oil>;sep; 0-10%
>;tb;>;sep;Vitamins and Minerals>;sep;0-2%
>;tb;>;sep;Flavors Natural and>;sep;0.25-3.0%
>;tb;>;sep;Artificial
>;tb;>;sep;Maltodextrin>;sep; 0-10%
>;tb;>;sep;Water>;sep;0-5%
>;tb;>;sep;Peanuts>;sep; 0-20%
>;tb;>;sep;Peanut Flour>;sep; 0-20%
>;tb;>;sep;>;sep;and
>;tb;>;sep;Tree Nuts>;sep; 0-10%.
23. The nutrition bar according to claim 22 wherein the fiber comprises
>;tb;>;sep;Oat Fiber>;sep;0-5%
>;tb;>;sep;FOS>;sep; 0-5%,
>;tb;>;sep;Based on the weight of
>;tb;>;sep;the nutrition bar.
24. The nutrition bar according to claim 23 further comprising:
>;tb;>;sep;Caramel>;sep;0-40%
>;tb;>;sep;Cocoa>;sep;0-10%
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>;tb;>;sep;Chocolate Liqueur>;sep;0-3%
>;tb;>;sep;Chocolate or Compound>;sep;0-30%
>;tb;>;sep;Coating
>;tb;>;sep;Rice Flour>;sep;0-5%
>;tb;>;sep;Guar Gum>;sep;0-2%
>;tb;>;sep;Carrageenan>;sep;0-2%
>;tb;>;sep;Non-nutritive>;sep;0-1%
>;tb;>;sep;Sweeteners
>;tb;>;sep;Honey>;sep;0-10%
>;tb;>;sep;Fruit Jelly>;sep;0-40%
>;tb;>;sep;Fruit Pieces>;sep;0-20%
>;tb;>;sep;>;sep;and
>;tb;>;sep;Salt>;sep; 0-1%.
25. The nutrition bar according to claim 18 comprising less than about 10 wt % of proteins selected
from the group consisting of soy protein, rice protein and mixtures thereof.
26. The nutrition bar according to claim 18 comprising less than 8wt % of proteins selected from the
group consisting of soy protein, rice protein and mixtures thereof.
27. The nutrition bar according to claim 18 comprising less than 1 wt % proteins selected from the
group consisting of soy protein, rice protein and mixtures thereof in nuggets.
28. A process for making a nutrition bar comprising mixing, with one or more optional ingredients, one
or more encapsulated pro-oxidants and one or more polyunsaturated fatty acids.
29. The process according to claim 28 wherein said polyunsaturated fatty acids are also encapsulated.
30. A food product, other than a nutrition bar, comprising a polyunsaturated fatty acid and an
encapsulated pro-oxidant, said food product having a water activity of 0.75 or less.
31. The food product according to claim 30 having a water activity of 0.650 or less.
32. The food product according to claim 30 selected from the group consisting of soups and sweet
powders.
33. The nutrition bar according to claim 18 wherein at least a portion of the polyunsaturated fatty acids
are in the form of a fish oil.
34. The nutrition bar according to claim 18 wherein at least 3 wt % of the polyunsaturated fatty acids
are selected from the group consisting of DHA and EPA.
35. The nutrition bar according to claim 18 wherein at least 5 wt % of the polyunsaturated fatty acids
are selected from the group consisting of DHA and EPA.
36. The nutrition bar according to claim 18 which is not a granola bar.
37. The nutrition bar according to claim 18 wherein the pro-oxidant is encapsulated with a wax having
a melting point greater than 65[deg.] C.
38. The food product according to claim 30 wherein the pro-oxidant is encapsulated with a wax having
a melting point greater than 65[deg.] C.
39. The food product according to claim 38 wherein the pro-oxidant is encapsulated with carnauba
wax.
40. The food product according to claim 30 wherein the wax is selected from the group consisting of
beeswax, carnauba wax, candellia wax, and paraffin wax.
69/218
41. The nutrition bar according to claim 18 wherein said polyunsaturated fatty acid or source thereof is
encapsulating prior to inclusion in said bar by forming an emulsion of the unsaturated fatty acid with a
carrier, spray drying the emulsion to form a powder, and encapsulating said powder with an
encapsulating agent.
42. The nutrition bar according to claim 18 wherein the unsaturated fatty acid source comprises a blend
of canola oil and soybean oil.
43. The nutrition bar according to claim 42 wherein the blend is at a weight ratio of canola oil to
soybean oil of from 65:35 to 35:65.
44. The nutrition bar according to claim 43 wherein the blend is used at a canola oil to soybean oil ratio
of about 50:50.
45. The nutrition bar according to claim 42 wherein the blend of canola oil and soybean oil constitutes
at least 98 wt % of the unsaturated fatty acid sources in the nutrition bar.
46. The nutrition bar according to claim 42 wherein the blend further comprises an antioxidant which is
one or more of BHT, TBHQ or a combination of ascorbic acid plus rosemary extract.
47. The food product according to claim 30 wherein the unsaturated fatty acid source comprises a blend
of canola oil and soybean oil.
48. The food product according to claim 47 wherein the blend is at a weight ratio of canola oil to
soybean oil of from 65:35 to 35:65.
49. The food product according to claim 47 wherein the blend is used at a canola oil to soybean oil
ratio of about 50:50.
50. The food product according to claim 47 wherein the blend of canola oil and soybean oil constitutes
at least 98 wt % of the unsaturated fatty acid sources in the nutrition bar.
51. The food product according to claim 47 wherein the blend further comprises an antioxidant which
is one or more of BHT, TBHQ or a combination of ascorbic acid plus rosemary extract.Data supplied
from the esp@cenet database - Worldwide
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14. US4871557
- 10/3/1989
GRANOLA BAR WITH SUPPLEMENTAL DIETARY FIBER AND METHOD
URL EPO =
http://v3.espacenet.com/textdoc?F=3&CY=ep&LG=en&IDX=US4871557
Inventor(s):
LINSCOTT SUSAN E (US)
Applicant(s):
AMWAY CORP (US)
IP Class 4 Digits: A23L
IP Class:A23L1/10
E Class: A23G3/00; A23L1/164; A23L1/164C
Application Number:
US19880207118 (19880615)
Priority Number: US19880207118 (19880615)
Family: US4871557
Equivalent:
JP2039870
Abstract:
Abstract of US4871557
The present invention is a granola bar with supplemental dietary fiber which is added to the granola bar
in the form of compressed flakes, as well as the method of making such a granola bar. The method
includes the steps of providing a mixture of granola ingredients selected from the group consisting of
grains, fruits, and nuts. Supplemental dietary fiber is provided in the form of compressed flakes and
mixed with the granola ingredients. Preferably, the compressed flakes of supplemental dietary fiber are
made by combining with water and a binder material, such as rice flour, and then extruding. The
extrudate is preferably dried and then ground to the desired particle size.Description:
Description of US4871557
BACKGROUND OF THE INVENTION
The present invention relates to the field of food products with high dietary fiber content. More
particularly, the invention relates to the field of granola bars with high dietary fiber content.
The term "dietary fiber" has been defined as the indigenous components of plant materials in the diet
which are resistant to digestion by enzymes produced by humans. Stated another way, dietary fiber is
the sum of all polysaccharides and lignin that are not digested by the secretions of the human digestive
tract. It is noted that, although the term "fiber" generally refers to filamentous, stringy materials,
"dietary fiber" is often gelatinous or mucilaginous in character.
In recent years, the physiological benefits of adequate levels of dietary fiber in the diet have become
more and more evident. Such benefits include the normalization of the bowel function and reduction of
the occurrence of certain colonic diseases. Increased dietary fiber intake has been used in the treatment
for diabetes, hypoglycemia, hypercholesterolemia, hypertriglyceridmedia. Dietary fiber has also been
used as a control for metabolic rates to help prevent obesity.
In view of these benefits, health authorities have recommended a daily consumption of 20-35 grams of
dietary fiber. Survey results have shown, however, that the average American consumes only 11.1 to
13.3 g of dietary fiber a day. It has been further recommended that the dietary fiber which is ingested
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should comprise about 70 percent insoluble fiber and about 30 percent soluble fiber. Common types of
soluble dietary fiber include gum arabic, gum ghatti, guar gum, psyllium, carrageenans, xanthan,
tragacanth, karaya, locust bean gum, agar, and alginates.
Various food products, such as breads and breakfast cereals, have been modified in order to include a
greater dietary fiber content. In addition, consumers have looked to snack and convenience foods to
provide increased fiber in their diet.
Granola bars have enjoyed a reputation as a healthy snack with a high fiber content. Unfortunately
however, analysis of granola bars currently available in the market has shown that the fiber content is
typically less than 5 percent by weight of the granola bar. Thus the typical 28 g. granola bar provides
less than about 1 g. of fiber.
One factor working against the inclusion of a high level of dietary fiber in a granola bar is that adding
too much supplemental dietary fiber to the granola bar formulation can have a negative impact on the
texture and mouthfeel of the granola bar. For example, many of the common sources of dietary fiber
are available only in a powdered form. It has been found that adding too much dry, powdered material
to a granola bar formulation can result in a granola bar that has a dry and powdery mouthfeel. In other
words, the addition of powdered supplemental dietary fiber interferes with the natural texture and
mouthfeel otherwise associated with the granola ingredients such as rolled oats, chopped nuts, crisped
rice, coconut, and the like. Such a texture and mouthfeel problem is particularly disadvantageous in
view of the trend toward soft and chewy granola bars.
SUMMARY OF THE INVENTION
Briefly stated, the present invention is a granola bar with supplemental dietary fiber which is added to
the granola bar in the form of compressed flakes, as well as the method of making such a granola bar.
The method includes the steps of providing a mixture of granola ingredients selected from the group
consisting of grains, fruits, and nuts. Supplemental dietary fiber is provided in the form of compressed
flakes and mixed with the granola ingredients.
In accordance with a preferred embodiment of the invention, the compressed flakes of supplemental
dietary fiber are made by mixing supplemental dietary fiber with a binder and water. In particular, 2
parts apple fiber, 1 part corn bran, and 1 part rice flour are mixed and moistened with water and then
heated, extruded, dried, and particle sized. Preferably, the mean particle size of these flakes is about 20
U.S. mesh. These fiber/corn bran flakes are added at a level of about 9 percent to a granola bar mixture
which includes a mixture of granola ingredients constituting about 34 percent of the granola bar.
Preferably, the granola ingredients comprise rolled oats, crisped rice, chopped almonds, and coconut
flakes. In this embodiment, other supplemental dietary fiber is added to about 17 percent of the granola
bar and comprises soy fiber, apple pectin, gum arabic, gum ghatti, and guar gum. The preferred
embodiment includes a humectant system comprising hydrogenated glucose syrup at a level of about
20 percent of the granola bar and glycerine at a level of about 5 percent of the granola bar. This
preferred embodiment also includes about 7 percent fructose. This preferred embodiment further
includes about 2 percent oil, about 5 percent brown sugar, and about 1 percent of natural flavors and
lecithin.
It is noted that the term "supplemental dietary fiber," as used in this specification and the appended
claims, is intended to refer to dietary fiber which is added to the granola bar apart from the fiber which
is naturally included as part of the typical granola ingredients.
It is also noted that, unless otherwise state, all percentages given in this specification and the appended
claims refer to percentages by weight. In the same regard, it is noted that although the preferred granola
bar of the present invention includes a coating of chocolate or the like, unless otherwise noted, the
weights of the granola bar ingredients are determined before the coating is added.
The present invention is advantageous in that it provides a granola bar which has a high dietary fiber
content and a satisfactory texture and mouthfeel. In particular, the invention provides a method of
incorporating higher levels of supplemental dietary fiber into a granola bar formulation with minimal
interference with the natural texture and mouthfeel of the granola bar.
72/218
These and other objects, advantages, and features of the present invention will be better understood
upon review of the following detailed description of the preferred embodiments.
DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS
The preferred embodiment of the present invention is identical to that described as the most preferred
embodiment in the co-pending U.S. patent application Ser. No. 207,368 filed on the same day by the
same inventor and assigned to the same assignee. The co-pending application is directed to a chewy
high-fiber granola bar with a particular humectant system. The entire disclosure of this co-pending
application is incorporated herein by reference.
In accordance with the invention which is the subject of the present invention, supplemental dietary
fiber is used in the form of compressed flakes. Preferably, the compressed flakes of supplemental
dietary fiber are made by an extrusion process. Alternatively, other techniques such as wet mixing
combined with a drying and a rolling, pressing, chopping and/or a grinding step can be used.
The supplemental dietary fiber used in the compressed flakes can be of various types and is preferably
a mixture of various types of dietary fiber. More preferably, the supplemental dietary fiber is a mixture
of soluble and insoluble dietary fiber. Most preferably, the dietary fiber of the granola bar will
comprise about 70 percent insoluble dietary fiber and about 30 percent soluble fiber.
Although sources of supplemental dietary fiber can contribute both soluble and insoluble fiber, sources
generally known to contribute insoluble fiber include but are not limited to soy fiber, apple fiber, corn
bran, wheat bran, oat bran, barley bran, rye bran, triticale bran, cellulose, pea fiber, sugar beet fiber,
and peanut fiber. Sources generally known to contribute soluble fiber include but are not limited to
gum arabic, gum ghatti, guar gum, pectins, psyllium, carrageenans, xanthan, tragacanth, karaya, locust
bean gum, agar, and alginates.
Of these sources of supplemental dietary fiber, soy fiber, apple fiber, corn bran, cellulose and its
derivative, oat bran, sugar beet fiber, peak fiber, guar gum, gum arabic, gum ghatti, locust bean gum,
karaya, xanthan, and apple pectin are preferred. A mixture of apple fiber and corn bran is most
preferred. A suitable apple fiber can be obtained from Tastee Apple Inc. under the designation "Apple
Fiber". A suitable corn bran can be obtained from A.E. Staley Co. under the designation "Bestbran 90,
Refined Corn Bran, G-Ultrafine".
Alternatively, other types of supplemental fiber can be incorporated into the compressed flakes of the
present invention. In addition, other ingredients can also be added to the compressed flakes. For
example, a sweetener, flavorant, or colorant can be added to the compressed flakes to add to their
function within the granola bar.
Preferably, the supplemental dietary fiber is mixed with a binder before being extruded. Preferable
binders include rice flour, wheat flour, oat flour, corn flour, rye flour, potato flour, and mixtures
thereof. Rice flour, such as that sold by Riviana under the designation "Rice Flour RL-100, long grain,"
is most preferred.
Preferably, the compressed flakes include between about 40 and about 60 percent apple fiber, between
about 20 and about 30 percent corn bran, and between about 20 and about 30 percent rice flour. Most
preferably, the flakes include about 50 percent apple fiber, about 25 percent corn bran, and about 25
percent rice flour.
The apple fiber, corn bran, and rice flour are preferably mixed together with an amount of water
sufficient to bind the mixture together and sufficient to facilitate extrusion of the mixture. Typically,
the water is added to between about 10 and about 30 percent of the mixture. Most preferably, the damp
mixture includes about 26 percent water just prior to extrusion.
The extrusion step can be performed by conventional techniques in conventional extrusion apparatus.
Preferably, the damp mixture is heated to a temperature between about 300 DEG and about 330 DEG
F., most preferably about 315 DEG F. during the extrusion process. Preferably, the damp mixture is
73/218
extruded at a pressure of between about 100 p.s.i. and about 900 p.s.i. Preferably, the die through
which the mix is extruded includes one round hole with a diameter of about 0.5 inches.
Preferably, the extrudate is particle sized by being ground before being dried. This can be
accomplished by using a conventional Wenger Shredder. After grinding, the flake are dried in an oven
at 270 DEG F. for about 20 minutes. Preferably, the dried particles will have a moisture content of
about 7 percent.
Alternatively, the extrudate is first dried and then particle sized, e.g. by grinding, rolling, or other
conventional techniques.
The particle size of the compressed flakes is an important feature in the method of the present
invention. Preferably, the compressed flakes will have a mean particle size of between about 100 and
about 5 U.S. mesh. More preferably, the compressed flakes will have a mean particle size of between
about 60 and about 10 U.S. mesh, and most preferably about 20 U.S. mesh. In particular, the particle
size of the flakes made according to the most preferred embodiment ranges from 200 to 5 U.S. mesh
with less than about 5 percent retained on a 10 U.S. mesh screen and less than about 7 percent passing
through a 60 U.S. mesh screen.
While not wishing to be bound by any particular theory, it is currently believed that the particle size of
the compressed flakes is related to the success of the present invention in incorporating supplemental
dietary fiber into a granola bar with minimal interference with the texture and mouthfeel of the granola
bar. In particular, it is believed that by aggregating the otherwise fine particles of supplemental dietary
fiber into the larger compressed flakes, the supplemental dietary fiber is made more compatible, in a
physical sense, with the other ingredients of the granola bar. In other words, the supplemental dietary
fiber is put into a physical form which is more like that of the granola ingredients such as the rolled
oats, chopped nuts, and the like. That is, the supplemental dietary fiber is put into a physical form
which mimics, to some extent, the physical form of the granola ingredients. As a result, the
supplemental dietary fiber added in this way is physically less distinguishable from the granola
ingredients.
In light of the above, the preferred particle size of the compressed flakes can also be stated in relative
terms. The ratio of the mean particle size of the compressed flakes to the mean particle size of the
granola ingredients is preferably between about 1.0:1 and about 2:1. More preferably, the ratio is
between about 0.5:1 and about 1:1.
Another reason the use of compressed flakes of supplemental fiber is believed to improve the texture
and mouthfeel of the granola bar over that resulting from simply incorporating dry powdered
supplemental fiber, is that the rate of hydration of the compressed flakes is lower than that of a
powdered ingredient. Because of a lowered surface area, the compressed flakes do not absorb water as
fast as the separate powders would. As a result, the compressed flakes do not contribute to the dry
mouthfeel normally experienced with powders.
Another possible reason for the success of the preferred embodiment is the fact that the supplemental
dietary fiber is combined with the binder material. In particular, it is believed that the supplemental
dietary fiber may be more compatible within the granola bar because it it combined with a more
compatible material, i.e, the binder material.
After the compressed flakes are appropriately particle sized and dried they are ready to be incorporated
into the granola bar of the present invention. As stated above, the preferred embodiment of the present
application is identical to that described in the co-pending application. According to this preferred
embodiment, the ingredients of the granola bar formulation are generally divided between the liquid
ingredients and the dry ingredients. Preferably, the liquid ingredients of the granola bar are combined
in a syrup pre-blend. Most preferably, this syrup pre-blend includes the hydrogenated glucose syrup
and glycerine of the humectant system, together with fructose, brown sugar, oil, lecithin, and flavors.
The preferred humectant system comprises hydrogenated glucose syrup and glycerine. Hydrogenated
glucose syrups have also been referred to as hydrogenated starch hydrolysates or hydrogenated corn
syrup (if made from corn syrup). Generally hydrogenated glucose syrups comprise a blend of sorbitol,
74/218
maltitol, and longer chain polyhydric alcohols. The longer chain polyhydric alcohols are usually
referred to by the degree of polymerization (DP). For example, "DP 3" refers to maltotriatol, i.e a
polyhydric alcohol comprised of 3 glucose units.
The most preferred hydrogenated glucose syrup is that sold by LONZA, INC. under the designation
"Hystar TPF 70 %." This particular hydrogenated glucose syrup comprises about 30 percent water,
about 50 percent sorbitol, about 8 percent maltitol, about 3 percent DP 3 (maltotriatol), and about 8
percent DP 4 and higher.
The level of hydrogenated glucose syrup in the granola bar of the present invention is at least 2 percent
of the granola bar. Preferably, the hydrogenated glucose syrup is present at between about 2 and about
45 percent. Levels above about 45 percent typically result in a granola bar that is too soggy. More
preferably, the hydrogenated glucose syrup should be between about 4 and about 25 percent. In
accordance with the most preferred embodiment, the above-described hydrogenated glucose syrup is
present at about 20 percent.
The second component of the humectant system is glycerine. Most preferably the glycerine is 99.5%
pure and is sold by the GLYCO CO. under the designation "glycon G-100." The level of glycerine in
the granola bar is between about 2 and about 6 percent of the granola bar. Preferably, the glycerine is
present at between about 3 and about 6 percent, more preferably between about 4 and about 6 percent.
In accordance with the most preferred embodiment, the above-described glycerine is present at about 5
present.
The granola bar of the present invention preferably includes fructose as a sweetener/humectant.
Although other sugars such as sucrose can be used, fructose is preferred because it is better than
sucrose as a humectant in binding water within the bar. Fructose is also preferred because it does not
require insulin for transport and is thus preferred in a diabetic diet. Also, fructose has a higher
sweetness potential than sucrose.
According to the most preferred embodiment, the fructose is added in the form of granola fructose
along with roughly the same amount of water to the syrup pre-blend. The syrup pre-blend is eventually
boiled down to remove substantially all of this added water. Alternatively, the fructose can also be
added in the form of a carbohydrate syrup, such has high fructose corn syrup.
When fructose is used in the granola bar of the invention, it is preferably added to between about 1 and
about 12 percent of the granola bar. In this most preferred embodiment, the fructose is added to a level
of about 17 percent of the syrup pre-blend and about 7 percent of the granola bar.
Preferably, brown sugar is also added to the syrup pre-blend in an amount between about 1 and about
10 percent of the granola bar. Most preferably, the grown sugar is added to about 12.5 percent of the
syrup pre-blend and about 5.0 percent of the granola bar. A suitable brown sugar is that sold by C & H
Sugar Co. under the designation "Golden C Medium Brown Sugar." Preferably, the syrup pre-blend is
heated and stirred sufficiently to assure dissolution of the brown sugar before the syrup pre-blend is
added to the dry ingredients.
The granola bar of the present invention also preferably includes between about 1 and about 10 percent
of an edible oil. In the most preferred embodiment, a hydrogenated soybean/cottonseed oil is added to
comprise about 5 percent of the syrup pre-blend and about 2 percent of the granola bar.
Preferably, flavors are also added to the syrup pre-blend. In this most preferred embodiment, natural
vanilla flavor, coconut flavor, and natural butter flavor are added in a combined amount of about 2.5
percent of the syrup pre-blend and about 1.0 percent of the granola bar.
Lecithin is also preferably added to the syrup pre-blend in an amount between about 0.1 and about 1
percent of the syrup pre-blend to act as an emulsifier for the oil in the granola bar. Most preferably, the
lecithin is added in an amount of about 0.25 percent of the syrup pre-blend and about 0.1 weight
percent of the granola bar.
75/218
The most preferred method of combining the ingredients of the syrup pre-blend is as follows: The
blending takes place in a bowl of a hobart mixer equipped with a steam jacket for heating the contents
of the mixing bowl. With the mixer on the low speed, the hydrogenated glucose syrup, glycerine,
granulated fructose, brown sugar, and water are added to the mixing brown which is heated to boiling
until the mixture is boiled down to between about 80 and about 86 percent solids, most preferably
about 83 percent solids. The mixture is then allowed to cool to 120 DEG F. after which the oil is added
and mixing is continued for about 5 minutes. The lecithin and vanilla and coconut flavors are added
and mixing is continued for another 5 minutes. Finally, the butter flavor is added and the mixing is
continued for another 5 minutes. At this point, the syrup pre-blend is ready to be mixed with the
remainder of the ingredients of the granola bar.
The granola ingredients are selected from the group consisting of grains, nuts, and fruits, as well as
mixtures thereof. Preferably, the granola ingredients will comprise a mixture of ingredients selected
from the group consisting of toasted rolled oats, crisped rice, chopped nuts, coconut flakes, dried fruit,
wheat flakes. Chocolate chips have also become popular in granola bars. Preferably, the granola
ingredients comprises between about 30 and about 40 percent of the granola bar, most preferably about
35 percent.
In the most preferred embodiment, the mixture of granola ingredients comprises a mixture of toasted
rolled oats, crisped rice, chopped almonds, unsweetened coconut flakes in the following amounts:
toasted rolled oats at about 54.5 percent of the granola ingredients, about 30.5 percent of the dry
ingredients, and about 18.3 percent of the granola bar; crisped rice at about 19.6 percent of the granola
ingredients, about 11.0 percent of the dry ingredients, and about 6.6 percent of the granola bar;
chopped almonds at about 14.3 percent of the granola ingredients, about 8.0 percent of the dry
ingredients, and about 4.8 percent of the granola bar; and unsweetened coconut flakes at about 11.6
percent of the granola ingredients, about 6.5 percent of the dry ingredients, and about 3.9 percent of the
granola bar.
Preferably, part of the total supplemental dietary fiber, namely the apple fiber/corn bran flakes
described above and apple pectin extract, is mixed with the granola ingredients before the syrup preblend is added. Other supplemental dietary fiber is added after the syrup pre-blend and granola
ingredients have been blended.
Preferably, supplemental dietary fiber, both untreated and in the form of compressed flakes, is added to
the granola bar in an amount such that the total dietary fiber content of the granola bar is at least about
5 percent. Because the granola ingredients are likely to contribute some dietary fiber, the amount of
fiber contributed by the supplementary dietary fiber will vary depending on the ingredients selected. In
the most preferred embodiment, the granola ingredients contribute about 15 percent of the total dietary
fiber and the supplemental dietary fiber contributes about 85 percent.
Preferably, the supplemental dietary fiber is added to the granola bar in an amount such that the total
dietary fiber content of the granola bar is at least about 10 percent, more preferably, at least about 15
percent.
Preferably, the compressed flakes of supplemental dietary fiber comprise between about 0.5 and about
20 percent by weight of the granola bar, more preferably between about 6 and about 12 percent.
Various techniques are available for measuring the total dietary fiber content of food products. A
suitable technique is an enzymatic gravimetric method designated by the Association of Official
Analytical Chemists as #43.A14-43.A20. The entire granola bar can be analyzed by a method such as
this. Alternatively, the total dietary fiber content of the granola bar can be calculated by determining
the dietary fiber contents of the individual ingredient.
In the most preferred embodiment, the supplemental dietary fiber consists of soy fiber added at about
36.4 percent of the supplemental dietary fiber, about 16 percent of the dry ingredients, and about 9.6
percent of the granola bar; apple fiber/corn bran flakes (described in detail above) at about 33.0 percent
of the supplemental dietary fiber, about 14.5 percent of the dry ingredients, and about 8.7 percent of the
granola bar; gum arabic at about 9.1 percent of the supplemental dietary fiber, about 0.4 percent of the
dry ingredients, and about 2.4 percent of the granola bar; gum ghatti at about 5.7 percent of the
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supplemental dietary fiber, about 2.5 percent of the dry ingredients, and about 1.5 percent of the
granola bar; apple pectin extract at about 11.4 percent of the supplemental dietary fiber, about 5.0
percent of the dry ingredients, and about 3.0 percent of the granola bar; guar gum at about 4.5 percent
of the supplemental dietary fiber, about 2.0 percent of the dry ingredients, and about 1.2 percent of the
granola bar.
In the most preferred embodiment, the toasted rolled oats, apple pectin extract, apple fiber/corn bran
flakes, crisped rice, unsweetened coconut flakes, and the chopped almonds are first mixed together and
then added in the proper amount to the syrup pre-blend. Preferably, these ingredients are added to the
syrup pre-blend one fourth at a time until completely mixed in.
The last ingredients added are the supplemental dietary fibers which are in the form of fine powders,
i.e. the guar gum, gum ghatti, gum arabic, and soy fiber. These powders are first dry blended and then
added to the mixing bowl containing the syrup pre-blend and the rest of the dry ingredients.
Preferably, the granola bar will constitute between about 35 and about 45 percent of the syrup preblend and between about 55 and about 65 percent of the dry ingredients. Most preferably, the granola
bar will constitute about 40 percent of the syrup pre-blend and about 60 percent of the dry ingredients.
After mixing is complete, the mixture is transferred to a conventional granola bar forming line. The
mixture is first formed into a slab with thickness of about 7/16". After cooling to about 60 DEG F., the
slab is slit into ribbons about 1.14 inches wide. The ribbons are then cut to a bar weight of about 28.0 g
which is typically about 3.38 inches long.
In the most preferred embodiment, analysis of the granola bar reveals that the granola bar includes
about 5 g. of dietary fiber which is about 17 percent of the total bar. The analysis used is an enzymatic
gravimetric method designated by the Association of Official Analytical Chemists as #43.A14-43.A20.
The granola bar made according to this most preferred embodiment possesses a remarkably soft and
chewy texture.
Preferably, the granola bar has a coating, such as chocolate, applied to it. Alternatively, the bar is left
uncoated or has yogurt, peanut butter, and other flavored coatings applied to it. Most preferably,
conventional coating techniques are used to surround the granola bar with about 10 g. of chocolate. A
suitable chocolate for coating is a milk chocolate sold by the AMBROSIA CHOCOLATE CO. under
the designation "#S-5943.
EXAMPLES
The following examples are provided by ways of explanation and description and should not be seen as
limiting the scope of the invention.
Two batches of compressed flakes of supplemental dietary fiber were made according to the most
preferred embodiment described above, with the exception that the batches varied in particles size. To
determine the particle size range of the flakes produced in each batch, a set of screens of increasing
mesh were arranged vertically. 100 g. of the flakes were poured onto the top screen and the screen were
vibrated with a sonic sifter. The screens were then removed and weighed to determine the weight
percentage of compressed flakes retained on each screen. The following data was obtained:
>;tb;______________________________________
>;tb;Mesh Size Opening (in.) Batch 1 Batch 2
>;tb;______________________________________
>;tb;
.250
0.0
0.6
>;tb; 5
.157
0.0 26.57
>;tb; 6
.132
0.0 12.5
>;tb; 8
.0937
1.0 42.6
>;tb;10
.0661
4.08 10.4
>;tb;14
.0469
23.61 3.8
>;tb;20
.0337
24.61 1.1
>;tb;pan
46.7 2.5
77/218
>;tb;______________________________________
Because such a high percentage of flakes from the first batch passed through to the pan, the contents of
the pan from the first batch were then poured onto a second set of screens of increasing mesh numbers.
The following data was obtained:
>;tb;______________________________________
>;tb;Mesh Size
Opening (in.)
>;tb;
Batch 1
>;tb;______________________________________
>;tb;40
.0165
28.55
>;tb;60
.0098
14.24
>;tb;80
.0070
3.91
>;tb;100
.0059 1.60
>;tb;200
.0029 1.13
>;tb;pan
0.57
>;tb;______________________________________
In the three examples, compressed flakes from the first bath were used in making 50 g. batches for
granola bars. Each of the examples included 40 percent syrup pre-blend and 60 percent of the dry
ingredients. The mixing was carried out as described above for the most preferred embodiment. In each
example, the resultant mix was formed into granola bars of the size and weight described above.
Examples 1 through 3 were carried out to determine the effects of varying the amount of apple
fiber/corn bran flakes within the granola bar. The formulation of the syrup pre-blend for the three
examples was kept constant as follows:
>;tb;______________________________________
>;tb;
% of % of
>;tb;
formula
>;tb;
pre-blend
>;tb;______________________________________
>;tb;Fructose
6.9 17.3
>;tb;Hydrogenated Glucose
>;tb;Syrup (Hystar TPF-70)
>;tb;
20.0 50.0
>;tb;Glycerine
5.0
12.5
>;tb;Brown Sugar
5.0 12.5
>;tb;Hydrogenated Oil 2.0
5.0
>;tb;Flavors
1.0
2.5
>;tb;Lecithin
.1
.25
>;tb;
40.0% 100.0%
>;tb;______________________________________
Example 1 was carried out in accordance with the most preferred embodiment. Example 2 included
more crisped rice and less supplemental dietary fiber compressed flakes. The granola bars made in
Example 2 thus had only about 4 g. of dietary fiber by analysis compared to 5 g. for the granola bars
made in Example 1. Example 3 included less crisped rice and more supplemental dietary fiber
compressed flakes, and thus had about 6 g. of dietary fiber by analysis. The formulations of the dry
ingredients were as follows:
>;tb;______________________________________
>;tb;
% of % of % of % of
>;tb;
formula
>;tb;
blend formula blend
>;tb;______________________________________
>;tb;
Example 1 Example 2
>;tb;Rolled Oats 18.3 30.5 23.5 39.2
>;tb;Soy Fiber 9.6
16.0 9.6 16.0
>;tb;Apple Fiber/Corn Bran
>;tb;
8.7
14.5 0.6 1.0
>;tb;Flakes
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>;tb;Crisped Rice 6.6
11.0 9.5 15.8
>;tb;Almonds
4.8 8.0 4.8 8.0
>;tb;Coconut
3.9 6.5 3.9 6.5
>;tb;Apple Pectin Extract
>;tb;
3.0
5.0
3.0 5.0
>;tb;Gum Arabic 2.4
4.0
2.4 4.0
>;tb;Gum Ghatti 1.5
2.5 1.5 2.5
>;tb;Guar Gum
1.2
2.0 1.2 2.0
>;tb;
60.% 100.0% 60.0% 40.0%
>;tb;
Example 3
>;tb;Rolled Oats
12.4 20.7
>;tb;Soy Fiber
9.6
16.0
>;tb;Apple Fiber/Corn Bran
>;tb;
17.3 28.8
>;tb;Flakes
>;tb;Crisped Rice 3.9
6.5
>;tb;Almonds
4.8
8.0
>;tb;Coconut
3.9
6.5
>;tb;Apple Pectin Extract
>;tb;
3.0 5.0
>;tb;Gum Arabic
2.4
4.0
>;tb;Gum Ghatti
1.5
2.5
>;tb;Guar Gum
1.2
2.0
>;tb;
60.% 100.0%
>;tb;______________________________________
It was observed that the granola bar made in Example 2 was slightly softer and chewier than that of
Examples 1 and 3. The granola bar made in Example 3 had the driest texture of the three. It is noted
that the formulation for the dry ingredients in Example 1 yield about 17 percent dietary fiber per bar
and that the ratio of insoluble fiber to soluble fiber is about 70 to 30.Data supplied from the esp@cenet
database - Worldwide
Claims:
Claims of US4871557
I claim:
1. A granola bar with supplemental dietary fiber comprising: a mixture of granola ingredients selected
from the group consisting of grains, fruits, and nuts; supplemental dietary fiber in the form of
compressed flakes, wherein the compressed flakes of supplemental dietary fiber have a mean particle
size between about 100 and about 5 U.S. mesh and comprise between about 5 and about 20 percent of
the granola bar.
2. The granola bar of claim 1 wherein the compressed flakes of supplemental dietary fiber comprise at
least one source of supplemental dietary fiber and at least one binder material.
3. The granola bar of claim 2 wherein the supplemental dietary fiber is selected from the group
consisting of apple fiber, corn bran, soy fiber, pectin, guar gum, gum ghatti, and gum arabic, as well as
mixtures thereof.
4. The granola bar of claim 2 wherein the binder material is selected from the group consisting of rice
flour, wheat flour, oat flour, corn flour, rye flour and potato flour, as well as mixtures thereof.
5. The granola bar of claim 1 wherein the compressed flakes of supplemental dietary fiber have a mean
particle size between about 60 and about 10 U.S. mesh.
6. The granola bar of claim 1 wherein the compressed flakes of supplemental dietary fiber have a mean
particles size of about 20 U.S. mesh.
79/218
7. The granola bar of claim 1 wherein the ratio of the mean particle size of the compressed flakes of
supplemental dietary fiber to the mean particle size of the granola ingredients is between about 0.1:1
and about 2:1.
8. The granola bar of claim 7 wherein the compressed flakes of supplemental dietary fiber comprise at
least one supplemental dietary fiber and at least one binder material.
9. The granola bar of claim 7 wherein the supplemental dietary fiber is selected from the group
consisting of apple fiber, corn bran, soy fiber, pectin, guar gum, gum ghatti, and gum arabic, as well as
mixtures thereof.
10. The granola bar of claim 7 wherein the binder material is selected from the group consisting of rice
flour, wheat flour, oat flour, corn flour, rye flour, and potato flour, as well as mixtures thereof.
11. The granola bar of claim 1 wherein the ratio of the mean particle size of the compressed flakes of
supplemental dietary fiber to the mean particle size of the granola ingredients is between about 0.5:1
and about 1:1.
12. The granola bar of claim 1 wherein the compressed flakes of supplemental dietary fiber comprise
between about 6 and about 12 percent of the granola bar.
13. A method of making a granola bar with supplemental dietary fiber comprising the steps of: forming
compressed flakes of supplemental dietary fiber; providing a mixture of granola ingredients selected
from the group consisting of grains, nuts, and fruits; and combining the compressed flakes of
supplemental dietary fiber with the mixture of granola ingredients to form a granola bar, wherein the
compressed flakes of supplemental dietary fiber have a mean particle size between about 100 and about
5 U.S. mesh in the granola bar and comprise between about 0.5 and about 20 percent of the granola bar.
14. The method of claim 13 wherein the method of forming said compressed flakes of supplemental
dietary fiber comprises the steps of: combining supplemental dietary fiber with a binder material and
water; extruding the mixture of supplemental dietary fiber, binder material, and water; drying said
extruded moisture; and particle sizing said dried extruded mixture to produce compressed flakes of
supplemental dietary fiber of a desired particle size.
15. The method of claim 14 wherein the mixture of supplemental dietary fiber, binder material, and
water is heated.
16. The method of claim 14 wherein the supplemental dietary fiber is selected from the group
consisting of apple fiber, corn bran, soy fiber, pectin, guar gum, gum ghatti, and gum arabic, as well as
mixtures thereof.
17. The method of claim 14 wherein the binder material is selected from the group consisting of rice
flour, wheat flour, oat flour, corn flour, rye flour, and potato flour, as well as mixtures thereof.
18. The method of claim 13 wherein the compressed flakes of supplemental dietary fiber have a mean
particle size between about 60 and about 10 U.S. mesh.
19. The method of claim 13 wherein the compressed flakes of supplemental dietary fiber have a mean
particle size of about 20 U.S. mesh.
20. The method of claim 13 wherein the ratio of the mean particle size of the compressed flakes of
supplemental dietary fiber to the mean particle size of the granola ingredients is between about 0.1:1 to
about 2:1.
21. The method of claim 13 wherein the ratio of the mean particle size of the compressed flakes of
supplemental dietary fiber to the mean particle size of the granola ingredients is between about 0.5: to
about 1:1.
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22. A method of making a granola bar with supplemental dietary fiber comprising the steps of:
combining supplementary dietary fiber with a binder material and water; heating and extruding the
mixture of supplemental dietary fiber, binder material, and water; drying said extruded mixture; and
particle sizing said dried extruded mixture to produce compressed flakes of supplemental dietary fiber
of a desired particle size; providing a mixture of granola ingredients selected from the group consisting
of grains, nuts, and fruits; and combining the compressed flakes of supplemental dietary fiber with the
mixture of granola ingredients to form a granola bar, wherein the compressed flakes of supplemental
dietary fiber have a mean particle size between about 100 and about 5 U.S. mesh in the granola bar and
comprise between about 0.5 and about 20 percent of the granola bar.Data supplied from the esp@cenet
database - Worldwide
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15. US5562938
- 10/8/1996
COOKED AND PACKAGED STARCHY FOODSTUFFS
URL EPO =
http://v3.espacenet.com/textdoc?F=3&CY=ep&LG=en&IDX=US5562938
Inventor(s):
LEE YANIEN (US); MERRITT CARLETON G (US); GILLMORE STEPHEN R
(US); DERMODY NANCY E (US)
Applicant(s):
BORDEN INC (US)
IP Class 4 Digits: A23L; B65B; B65D
IP Class:A23L3/10; B65B25/02; B65D85/00
E Class: A23G3/26; A21C15/00B; A23L1/00P8B14; A23L1/16; A23L1/16B; A23L1/16D;
A23L1/182; A23L1/182B; A23L3/16D; A23L3/3508; B65B25/00A; A23B7/10; A23B9/26;
A23L3/10; A23L3/3463; A23P1/08B14
Application Number:
US19950446320 (19950522)
Priority Number: US19920991454 (19921215); US19950446320 (19950522); US19940177950
(19940106); US19920912116 (19920709); US19910745055 (19910806); US19900511965
(19900417); US19870140208 (19871231)
Family: US5562938
Abstract:
Abstract of US5562938
Fully cooked, starchy foodstuffs, such as rice and pasta, are preserved against microbiological spoilage
by treatment with a predetermined quantity of an edible acid. Packages of fully cooked starchy
foodstuffs are provided which are shelf-stable for periods in excess of 6 months and are neutralized to a
proper pH to avoid sourness. Ready-to-eat meals of neutralized acid preserved starchy foodstuffs are
also provided. Edible alkaline neutralizing agents may be used to balance the pH. Also provided are
methods for producing shelf-stable fully cooked, starchy foodstuffs wherein measured quantities of
acid are introduced to fully cooked, starchy foodstuffs to inhibit microbiological growth.Description:
Description of US5562938
FIELD OF THE INVENTION
This invention is directed to packaged fully cooked meals which are preserved against microbiological
spoilage, methods for producing such packaged meals, and the ready-to-eat meals that may be so
packaged. More particularly, this invention is directed to fully cooked, starchy foodstuffs which are
stabilized against spoilage at room temperature by reducing their pH values to acidic levels, and to such
packaged foodstuffs.
BACKGROUND OF THE INVENTION
Reducing the pH of food products by the addition of an edible acid to preserve against microbiological
spoilage is well known. Such a method for preserving food is often referred to as "pickling" or "acid
preservation". This method of preservation is common for uncooked foods such as olives, cucumbers,
peppers and other raw vegetables. This method is well suited for foods where a tart flavor is desired,
such as pickles, salad dressings, relishes and the like.
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The preservation of starchy foodstuffs by the addition of an edible acid has been accomplished.
Although enhanced shelf-stability is obtained, there are drawbacks. Foodstuffs so preserved exhibit a
tart, sour taste due to the presence of the acid. This is acceptable for some food preparations such as
cold pasta and potato salads with dressings having an acidic pH. It is recognized that to expand the
versatility of acid-preserved starchy foodstuffs, the sour taste contributed by the acid used must be
avoided.
For example, Tiberio et al., U.S. Pat. No. 4,477,478, teaches the use of fumaric acid in combination
with acetic acid to preserve dressings for salad having a lower perceived tartness. In addition, Saitoh et
al., U.S. Pat. No. 4,552,772, disclose the use of salt with citric or lactic acid to improve the palatability
of cooked, acid-preserved, wheat flour based alimentary pastes. Although an improvement in taste is
alleged, Saitoh et al. admit that the product exhibits a detectable sourness, although weakened, at
column 4, line 15 of the patent.
It remains desirable to provide an acid-preservation system for cooked starchy foodstuffs, particularly
alimentary pastes, rice and potatoes, while avoiding, minimizing or overcoming the sour taste of the
acid utilized.
SUMMARY OF THE INVENTION
There is provided by this invention (1) a shelf-stable, fully cooked meal, (2) a ready-to-eat meal that
can be packaged, and (3) a method for producing a shelf-stable, fully cooked, starchy foodstuff, that
may be packaged.
In one embodiment, the package of a shelf-stable, fully cooked meal of this invention comprises two
containers. A primary container isolates a preserved food composition sealed therein from atmospheric
oxygen. This preserved food composition comprises a shelf-stable, fully cooked, starchy foodstuff and
an edible acid that is uniformly dispersed in this primary container with said foodstuff, in a quantity
which provides shelf-stability. The quantity of acid preferably provides a pH for the starchy foodstuff
of about 3.5 to about 4.6, preferably 4.0 to 4.5, more preferably 4.2 to 4.5. A secondary container
isolates the contents therein from the preserved food composition. The contents of the secondary
container comprise an edible alkaline neutralizing agent in a quantity sufficient upon mixing with the
starchy foodstuff to increase its pH to a value in the range of about 5 to about 7.
The process of this invention for producing a packaged, shelf-stable, fully cooked, starchy foodstuff
comprises first preparing a starchy foodstuff for packaging by:
(a) heating the starchy foodstuff in boiling water, steam or combinations thereof until fully cooked, the
quantity of water/steam being sufficient to provide the desired moisture level in the starchy foodstuff,
(b) adding a quantity of an aqueous solution of an edible acid to the fully cooked, starchy foodstuff
sufficient to provide shelf-stability, wherein said edible acid preferably provides a pH for the starchy
foodstuff in the range of about 3.5 to about 4.6, more preferably 4.0 to 4.5, and more preferably 4.2 to
4.5,
(c) mixing the edible acid solution and the fully cooked, starchy foodstuff to distribute the edible acid
on the foodstuff, and
(d) mixing an edible lubricant, preferably a vegetable oil, with the mixture of edible acid and starchy
foodstuff, wherein the edible lubricant has a melting point below about 95 DEG F. (35 DEG C.), is
used in a quantity up to about 15% by weight, based on the weight of the total package contents, and
forms a coating on the foodstuff.
A container is then filled with the thus prepared starchy foodstuff, sealed to exclude atmospheric
oxygen and the contents of said container are then aseptically packaged, i.e., they are sterilized or
pasteurized once packaged or are maintained under sterile or pasteurized conditions during packaging.
The container isolates its contents from atmospheric oxygen and is resistant to wet heat at a
temperature above about 180 DEG F. (82 DEG C.). "Wet heat" refers to the condition of high
temperatures (above about 180 DEG F.) and high humidity (above about 85 DEG RH). Such conditions
are present within a steam tunnel or within a vessel of boiling water.
DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS
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The starchy foodstuffs suitable for use in this invention include grains, potatoes, starchy legumes and
alimentary pastes. Preferably, the starchy foodstuff has a porous surface and is selected from grains,
alimentary pastes and potatoes. Examples of preferred grains include rice, barley and wheat. The
starchy foodstuffs selected for use in the present invention must be ready to be cooked, i.e., prepared
for cooking and consumption by the removal of any hard, inedible shell by peeling, pearling or other
means. Of the grains, rice is most preferred.
Of the alimentary pastes, virtually any paste obtained from a glutinous flour is suitable for use in the
embodiments of this invention. Examples of suitable glutinous flours include semolina flour, durum
wheat flour, corn flour, buckwheat flour, farina flour and whole wheat flour. Their pastes all exhibit
porous surfaces. Pastes obtained from rice flour, a nonglutinous flour, are also suitable, especially if the
starch is gelatinized or partially gelatinized.
Potatoes that have been cut and/or peeled so as to expose porous surfaces are suitable for use. Any
variety of potato may be used in the present invention.
The starchy foodstuff used is fully cooked so that it may be eaten as is from its container directly off
the shelf or heated to a desired temperature. Heating the starchy foodstuff to cause it to absorb
additional moisture, gelatinize additional starch, or denature additional protein is not required. Each of
these phenomena may occur upon heating, but is of no consequence to this invention.
When fully cooked, alimentary pastes generally have moisture contents of about 65% to 85% by
weight. Fully cooked rice generally has a moisture content of from about 60% to about 70% or more by
weight, and fully cooked potatoes generally have a moisture content of about 70% to 80% by weight.
These values for moisture levels are provided as guides only. The fully cooked, starchy foodstuffs used
in the present invention are not limited to species having these moisture levels.
The packaged starchy foodstuffs of the present invention are shelf-stable. The term "shelf-stable," as
used herein, indicates that the foodstuff is stabilized against spoilage by microbiological growth at
room temperature for a period of not less than 1 week. Preferably, the starchy foodstuffs are preserved
against microbiological spoilage for a period of 6 months or more. To achieve shelf-stability, an edible
acid is admixed with the starchy foodstuff. The pH of the starchy foodstuff is reduced to acidic levels
of from about 3.5 to about 4.6 with the solution of edible acid, preferably 4.0 to 4.5, more preferably to
4.2 to 4.5, and most preferably, to 4.3.
Starchy foodstuffs are not inherently acidic, so it is necessary to add an edible acid, i,e., one which can
be ingested without harmful effect. Suitable acids include acetic acid, citric acid, tartaric acid,
hydrochloric acid, malic acid, propionic acid, adipic acid, fumaric acid, phosphoric acid, lactic acid,
sorbic acid, benzoic acid and mixtures thereof. Certain acids may be preferred because of their
effectiveness. The quantity of edible acid added to the starchy foodstuff is preferably sufficient to
provide a pH within the ranges described above. Preferred pH values fall in the range of about 4.0 to
4.6, or more preferably 4.2 to about 4.5.
To be effective, the edible acid is distributed in a substantially uniform manner so as to retard the
growth of molds, bacterial and yeasts which cause spoilage. The acid may be diluted to aid distribution.
For pasta, an acid concentration of 5% to 10% in an aqueous solution is preferred, and for rice, 10% to
20%. It is preferable that the acid penetrate into the surface of the starchy foodstuffs, which is why
porous starchy foodstuffs are preferred. For example, rice which has been acid preserved has been
found to have a shelf life of more than 9 months at room temperature.
The package of a shelf-stable, fully cooked meal provided by one preferred embodiment of this
invention comprises 2 containers. One of these containers is a primary container and serves to isolate a
pasteurized food composition sealed therein from atmospheric oxygen. This preserved composition
comprises a fully cooked, starchy foodstuff preserved with an edible acid. The edible acid is uniformly
distributed within the preserved food composition and is preferably used in a quantity which provides a
pH for the starchy foodstuff in the range of about 4.0 to about 4.6, more preferably 4.2 to about 4.5
This can be accomplished by adding and mixing a quantity of an aqueous solution of an edible acid to
the fully cooked, starchy foodstuff or by immersing the fully cooked, starchy foodstuff in a volume of
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diluted acid and weighing the volume of diluted acid both before and after immersion to determine the
quantity of acid absorbed.
The preserved food composition may contain a mixture of fully cooked, starchy foodstuff, shelf-stable
foods other than starchy foodstuffs, and other components such as vegetable oil for lubrication, water
to aid acid dispersion, preservatives for added shelf life, seasonings or sauces for flavor, vitamin and
mineral supplements, etc. The addition of these ingredients is optional.
The primary container must be comprised of a material having good oxygen barrier properties. Such
materials include metals, glass, some synthetic resins such as Saran.TM. film or other oxygen barrier
films, some resin coated papers or foils, and combinations thereof. Suitable containers include metal
cans, glass jars, paper/metal foil pouches, some selected synthetic resin film pouches, and suitably
coated paper cartons. Metal cans or paper/foil pouches have high resistance to oxygen permeation, as
do glass jars. However, such packages are undesirable for use in microwave ovens in that they reflect
microwave energy. Synthetic resins generally do not reflect a significant amount of microwave energy
and provide the advantage of convenience where the foodstuff is to be heated. However, synthetic
resins generally have less desirable barrier properties to oxygen when compared to glass or metal.
Barrier properties of synthetic resins differ, and some resins must be modified to provide suitable
barrier properties. Vapor barrier properties of synthetic resins can be enhanced by incorporating barrier
resistant particles such as glass, minerals or metals in fiber, flake or particle form. Some synthetic
resins are suitable without modification such as, for example, polyethylene terephthalate (medium and
high density), polypropylene terephthalate (low density), polyvinylidene chloride SARAN.TM.
trademark for a vinyl chloride-vinylidene chloride copolymer), and polyamides.
When a synthetic resin is selected for use in providing a pouch or rigid container for the shelf-stable,
fully cooked meal, the vapor barrier properties of the container may usually be enhanced by increasing
the thickness of the container wall. The thickness of the wall for a container pouch comprised of a
synthetic resin preferably is in the range from about 2 mils to 5 mils. Such a container pouch provides a
reasonable resistance to puncture during handling and permits effective heat sealing of the pouch.
Where the synthetic resin desired will not provide the desired barrier properties within this thickness
range, thin layers of material with higher barrier properties can be added to help maintain the container
thickness in this range. In a preferred embodiment, polyester pouches such as polyethylene
terephthalate are used having a wall thickness of about 2 to 4 mils. Since polyethylene terephthalate has
good oxygen barrier properties, it may also be used in a laminate with a base film layer that may be
cheaper but is not a good oxygen barrier.
To isolate the preserved food composition from atmospheric oxygen, air must first be excluded prior to
sealing the container. This can be accomplished by applying vacuum and/or compressing the container
to evacuate air or by incorporating an inert atmosphere within the container such as nitrogen, carbon
dioxide, or water vapor. Alternatively, water vapor may be generated from the container prior to and
during sealing of said container so as to exclude a significant portion of atmospheric oxygen. A
vacuum forms in the sealed container once the water vapor condenses upon cooling. Such a method is
preferred in that it need not require a separate processing step where the contents of the container are
sufficiently hot to generate adequate water vapor.
To complete one embodiment of the package of the shelf-stable, fully cooked meal provided by this
invention, a second container is required which substantially isolates its contents from the preserved
food composition. The contents of the second container comprise an edible alkaline neutralizing agent.
The quantity of this alkaline neutralizing agent is matched with the quantity of edible acid within the
primary container so that upon mixing, the pH of the fully cooked, starchy foodstuff is raised to a value
in the range of about 5 to about 7 when mixed. Suitable alkaline neutralizing agents comprise edible
alkali metal carbonates, such as sodium bicarbonate, sodium carbonate, potassium bicarbonate and
potassium carbonate. These alkaline neutralizing agents are preferably encapsulated in inert fillers, fats
or oils. Suitable fats and oils include dehydrated butterfat or palm oil and suitable inert fillers include
edible salts. The alkaline neutralizing agent and encapsulant are preferably in solid, dry powder form so
as to prevent the growth of microorganisms and to prevent loss of the encapsulated alkaline
neutralizing agent by reaction with water. The contents of the second container are preferably in solid,
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dry form, so that the container need not exhibit the oxygen barrier properties required of the primary
container. Preferably, however, the second container isolates its contents from moisture and humidity.
Other ingredients may be included in the second container along with the alkaline neutralizing agent
and encapsulant, provided these ingredients are shelf-stable. Such additional ingredients will more
commonly be seasonings, such as, for example, salt, dehydrated cheese, dried bread crumbs, dried
onions, dried chives and the like. Conventional preservatives such as propylene glycol, sodium
benzoate, etc. may also be introduced.
The contents of the primary container must be pasteurized or sterile. This can be accomplished by
maintaining the fully cooked, starchy foodstuff and other components under pasteurized conditions or
sterile conditions until sealed within the primary container. Maintaining the fully cooked, starchy
foodstuff at a temperature above about 180 DEG F. (82 DEG C.) until packaged will generally provide
a pasteurized food composition. Higher temperatures are necessary to provide a sterile food
composition. Alternatively, or in addition to maintaining the fully cooked, starchy foodstuff under
pasteurized or sterile conditions, the contents of the primary container may be sterilized or pasteurized
by any conventional means after sealing.
For example, pasteurization can be achieved by heating the contents of the primary container to a
temperature above about 180 DEG F. (82 DEG C.) by treatment of the sealed primary container with
steam or boiling water. For sterilization, the contents are heated to a temperature of about 212 DEG F.
(100 DEG) and above. Pasteurizing is preferred in that its effect on taste and texture of the food
composition is minimized. Alternative methods of pasteurizing or sterilizing the contents of the
primary container without radiant heat include treatment with microwave radiation and/or UV
radiation.
A package of a shelf-stable, fully cooked meal will preferably have a shelf life greater than 1 month
and more preferably will be shelf-stable for a period of at least about 6-9 months. It should be noted
that a longer shelf life may be obtained by sterilizing the contents of the primary container, or by
adding conventional food preservatives, such as, for example, propylene glycol, sodium benzoate and
the like.
A further embodiment of the present invention is directed to a ready-to-eat meal comprising an
admixture which comprises a fully cooked, starchy foodstuff selected from the group consisting of
alimentary pastes, grains and potatoes. This fully cooked, starchy foodstuff is shelf-stabilized by
preservation with an edible acid. Suitable edible acids include those described above for the package of
a shelf-stable, fully cooked meal. Prior to incorporation into the admixture, this shelf-stable starchy
foodstuff exhibits a pH value in the range of about 3.5 to 4.6, preferably 4.0 to about 4.6, more
preferably 4.2 to 4.5, and most preferably about 4,3, due to the presence of the edible acid.
Also included in the admixture may be a quantity of edible alkaline neutralizing agent, generally
sufficient to neutralize at least 40% by weight of the edible acid, but in any case sufficient to provide a
pH having a value in the range of about 5 to about 7 for the fully cooked, starchy foodstuff within the
admixture.
The ready-to-eat meals are distinguished from the packaged meals of this invention in that the edible
neutralizing agent is combined with the preserved food composition in the ready-to-eat meals but the
edible neutralizing agent remains isolated from the preserved food composition in the packaged meals.
Therefore, the condition of the ready-to-eat meals will be a neutralized starchy foodstuff having a pH in
the range of 5-7. When in such a condition, the meal is considered "ready-to-eat."
Suitable edible neutralizing agents include sodium bicarbonate, potassium bicarbonate, sodium
carbonate and potassium carbonate. The starchy foodstuffs used in the ready-to-eat and packaged meals
are preferably rice and alimentary pastes. The preferred edible acids are propionic acid and lactic acid.
It is important to note that the admixture may contain other components such as sauces (cheese,
egg/cream), vegetables, seasonings (salt, garlic, onion, chives), oils, foodstuffs other than the starchy
foodstuffs selected above (mushrooms, meats, vegetables) which are common to pasta and rice meals,
for example. In addition, this ready-to-eat or packaged meal may be heated, maintained at ambient
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temperature or chilled, where desired. The additional ingredients may be premixed with either the
edible alkaline neutralizing agent or the fully cooked, starchy foodstuff. Alternatively, the additional
ingredients may be mixed simultaneously with or subsequently to the admixture of these primary
components.
The ready-to-eat meals provided by this invention may be obtained from a package of a shelf-stable,
fully cooked meal provided by this invention and described above. However, it is important to note that
these ready-to-eat meals may be obtained by utilizing components which are not packaged or are
packaged by alternative means and methods.
A further embodiment of the present invention is directed to processes for producing packaged, shelfstable, fully cooked, starchy foodstuffs. The starchy foodstuffs utilized in this process are those
previously defined as preferred, i.e., those selected from the group consisting of alimentary pastes,
grains and potatoes. Of these starchy foodstuffs, rice and alimentary pastes are most preferred.
One preferable embodiment of the invention is a process of preparing an edible starchy foodstuff of
pasta or rice that is characterized by inhibited microbiological spoilage, comprising the sequential steps
of: heating said foodstuff at a temperature of at least about 180 DEG F. (82 DEG C.) to fully cook said
foodstuff and render it edible, then applying to said fully cooked foodstuff an aqueous solution of an
edible acid while maintaining said foodstuff at a temperature of at least about 180 DEG F. (82 DEG C.)
whereby the pH of said hot acidified foodstuff is adjusted to be in the range from about 3.5 to about
4.6, as determined by placing a 50 g sample of said acidified cooked foodstuff together with 50 g of
distilled water in a Waring or other intimate blender and operating said blender to form a puree, then
measuring the pH of said puree, then optionally coating said foodstuff with edible oil, whereby a shelfstable cooked foodstuff is obtained.
The package produced by the process of the present invention contains an edible acid and optionally an
edible lubricant in addition to the starchy foodstuffs therein. Suitable edible acids are those as defined
previously, used as dilute aqueous solutions. Preferred edible acids include propionic acid and lactic
acid.
The edible lubricant within the package produced by this process must have a melting point below
about 95 DEG F. (35 DEG C.) to provide the desired function of preventing the fully cooked, starchy
foodstuff from sticking and forming a solid mass. Preferably, below about 15% by weight edible
lubricant is used, based on the total weight of the package contents. This weight limit prevents the
finished product from becoming too greasy or oily and unpalatable. Preferred quantities of edible oil
generally range from about 1% to 8% by weight of the total package contents. Suitable edible
lubricants include corn oil, unsaturated safflower oil, palm oil, olive oil, peanut oil, coconut oil,
sunflower oil and solid fats such as butterfat.
The process of this invention comprises preparing a starchy foodstuff by heating it in boiling water,
steam or combinations of both until it is fully cooked. Cooking the starchy foodstuff increases its
moisture content and thereby increases its tenderness. The degree of tenderness for a fully cooked,
starchy foodstuff varies, depending upon personal tastes. The term "fully cooked," as used herein, is
intended to include all degrees of tenderness commonly desired for ready-to-eat starchy foodstuffs. For
example, with respect to alimentary pastes, those pastes cooked to provide a soft surface texture and a
hard, firm center commonly referred to as "al dente" are included within the term "fully cooked," as
well as those pastes which are cooked to a soft texture throughout, providing maximum moisture levels
and maximum tenderness.
The quantity of water and steam utilized to cook the starchy foodstuff must be sufficient to provide the
desired tenderness. Excess quantities of water can be utilized. However, when excess water is used, the
starchy foodstuff must be drained, often resulting in product loss. It is preferable to avoid the need for
draining the fully cooked, starchy food product.
To this fully cooked, starchy foodstuff is added an aqueous solution of an edible acid in a
predetermined quantity and concentration sufficient to provide shelf-stability, i.e. to a pH having a
value in the range of about 3.8 to about 4.6. Suitable quantities of acide generally fall in the range from
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about 0.01% to 1.5% by weight of acid solution, based on the weight of fully cooked, starchy foodstuff.
The preferred pH is one having a value of about 4.0 to 4.6, or more preferably, 4.2 to 4.5.
The edible acid and fully cooked, starchy foodstuff are agitated so as to disperse the acid on the surface
of the cooked foodstuff. The pH values for the starchy foodstuffs herein are determined by first
mincing the starchy foodstuff, or a sample thereof, in distilled water to form a slurry or puree, and then
measuring the pH of the resultant slurry or puree. Adequate slurries can be obtained for 50 gm samples
of starchy foodstuff with 50 gm of distilled water by mixing in a Waring blender for about 1 minute
and longer. In obtaining the desired pH, porous foodstuffs such as rice, potatoes and alimentary pastes
absorb the edible acid beneath their surfaces. This is a beneficial phenomenon in that it typically
enhances shelf-stability.
Agitation of the edible acid and foodstuff is preferably sufficiently mild to preserve the integrity of the
foodstuff's shape and form. It is undesirable to cut, grid or mince the foodstuff while mixing it with the
acid, oil, or other additive. Therefore, agitation equipment which provides the desired dispersion
without damaging the shape of the foodstuff is preferred. Examples include ribbon type mixers, and the
like. Where a ribbon mixer is used, agitation of from 1 to 3 minutes is suitable.
To the acidified, fully cooked, starchy foodstuff there is preferably added an edible lubricant in a
quantity as described above. Mixing of the acidified, fully cooked, starchy foodstuff and the edible
lubricant is not essential; however, to obtain the most beneficial effect, mixing is preferred, to
distribute the lubricant over the starchy foodstuff.
It should be recognized that further steps in preparing the starchy foodstuff for consumption are
suitable, such as marination, frying, blending and seasoning, etc., provided these added treatments do
not interfere with shelf-stability. Other components may be added if they are shelf-stable, such as food
preservatives.
The starchy foodstuff thus prepared may be sealed within a container so as to exclude atmospheric
oxygen. The container must be resistant to wet heat in excess of 180 DEG F. (82 DEG C.) to permit
subsequent processing and to accept the prepared starchy foodstuff when said foodstuff is hot from
cooking. Those containers described above as suitable for packages of fully cooked meals provided by
this invention are also suitable for use in the process described herein. Containers of glass, metal and
synthetic resins are acceptable with preferred containers being comprised of synthetic resins,
particularly polyesters (polyethylene terephthalate). The preferred thickness for resin film pouches
ranges from about 2 mils to 4 mils.
Air must be excluded from the container prior to sealing. This can beaccomplished by an conventional
means such as applying vacuum or incorporating an inert atmosphere such as nitrogen, carbon dioxide
or water vapor within the container. Generating a water vapor within the container is preferred in that a
separate processing step is not needed where the prepared starchy foodstuff remains hot from the
cooking steps.
The contents of the packages produced by the process herein are pasteurized or sterile. This condition
may be achieved by exposing the contents to sterilization processes and/or pasteurization processes
subsequent to sealing the container. For example, pasteurization can be accomplished by heat treatment
of the sealed packages with steam vapor or by immersion in hot water at a temperature above about
180 DEG F. (82 DEGC.). By utilizing higher temperatures, sterilization is achieved. Alternative
methods for providing a sterile or pasteurized condition include treatment with UV radiation and
microwave radiation.
A convenient method for achieving a pasteurized sterile condition is to maintain the prepared starchy
foodstuff under pasteurized/sterile conditions after cooking until sealed in the container. Cooking the
starchy foodstuff in boiling water, steam or combinations of both will pasteurize or sterilize it,
depending on the temperature used. This condition can be retained by maintaining the foodstuff at a
sufficiently high temperature after cooking until it has been sealed in an aseptic container. The
preferred temperature range is about 180 DEG F. (82 DEG C.) to about 210 DEG F. (98 DEG ), which
provides a pasteurized condition. To insure against growth of microorganisms the contents of the
aseptic container may be subjected to a pasteurization step or sterilization step after sealing.
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The packaged, shelf-stable, fully cooked, starchy foodstuffs produced by the process of this invention
will have a shelf life greater than 1 month and typically greater than 6 months. Shelf life may be
extended by selecting particular acids, incorporating food preservatives within the fully cooked, starchy
foodstuff, and/or by sterilizing the contents of the sealed package.
The following examples are provided to further illustrate the invention. In these examples and
throughout the specification, all temperatures are expressed in degrees Fahrenheit and each value is
accompanied by an approximation of such value in degrees Celsius. All pH values for the starchy
foodstuff, described in the examples and the claims which follow, are measured from slurries of 50 gm
samples of these starchy foodstuffs with 50 gm of distilled water measured after mincing the 50 gm
starchy foodstuff samples in the distilled water in a Waring blender or other intimate blender for about
one minute or longer. In addition, all parts and percentages are by weight, unless expressly indicated to
be otherwise.
EXAMPLES 1-4
Long Term Stability of Several Packaged, Cooked, Starchy Foodstuffs
These examples demonstrate the long term stability of packaged, fully cooked, starchy foodstuffs
prepared in accordance with one preferred embodiment of the process of this invention. The package
produced were suitable for use as the ready-to-eat meals provided by this invention and also as the
packaged meals provided by this invention.
The starchy foodstuffs in Examples 1-4 were prepared by boiling in excess water until fully cooked.
Rice was boiled for approximately 12 to 14 minutes to achieve a final moisture content of about 72% to
75% by weight. Elbow macaroni having a size of about 1" in length and 3/8" in diameter was boiled 6
to 7 minutes to achieve a final moisture content of about 68% to 72%. Egg noodles of 11/2" length and
1/16" thickness were boiled for 7 to 9 minutes to achieve a final moisture content of about 66% to
about 70% by weight. The excess water was drained after these cooking times.
Edible acids diluted in water to an acid: water ratio of about 1:10, i.e. to a concentration of about 9%,
were then added to the fully cooked, starchy foodstuffs. For rice, about 0.9% by weight the lactic acid
solution and about 0.27% by weight the propionic acid solution were added, based on the weight of
starchy foodstuff. For elbow macaroni, about 1.0% by weight the lactic acid solution and about 0.030%
by weight of the propionic acid solution were added, based on the weight of starchy foodstuff. For the
egg noodles, about 1.1% by weight of the lactic acid solution and about 0.033% by weight of the
propionic acid solution were added, based on the weight of starchy foodstuff.
After the addition of acid, agitation of the components was accomplished within a ribbon-type mixer
for 1 to 3 minutes. During mixing, corn oil was added in all examples to minimize sticking. To rice,
about 8% by weight corn oil, based on the dry weight of rice, was added. For elbows, about 6% by
weight corn oil was added, based on the dry weight of elbows, and for egg noodles, about 7% by
weight corn oil was added, based on the dry weight of egg noodles. After the addition of corn oil,
mixing continued in the ribbon mixer for about 1 to 3 minutes. The temperature of each starchy
foodstuff was maintained about 180 DEG F. (82 DEG C.) in preparation for sealing within polyester
pouches.
About 200 g to about 250 g of each of the starchy foodstuffs were filled in 61/2" by 8", 2 mil
polyethylene terephthalate polyester film pouches. These pouches were heat sealed and passed through
a steam saturation tunnel to raise or maintain the internal temperature to about 180 DEG F. (82 DEG
C.) or above within each pouch.
>;tb;
TABLE I
>;tb;______________________________________
>;tb;Stability Tests
>;tb;Samples of the packaged foodstuffs produced in
>;tb;Examples 1-4 were evaluated for storage stability
>;tb;(bacterial growth) and the results were reported below.
>;tb;
Storage Time in Months
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>;tb;
86 DEG F.
>;tb;
86 DEG F.
>;tb;Example
>;tb;
Starchy
RT@a /
>;tb;
(30 DEG C.)
>;tb;
(30 DEG C.)
>;tb;No. Food-Stuff 30% RH@b
>;tb;
30% RH 85% RH@b
>;tb;______________________________________
>;tb;1
Elbow Macaroni
>;tb;
9
-->;tb;2
Elbow Macaroni
>;tb;
9
9
9
>;tb;3
Rice
9
9
9
>;tb;4
Egg Noodles 9
9
9
>;tb;______________________________________
>;tb; @a RT is room temperature.
>;tb; @b RH is relative humidity.
Bacterial growth was monitored over the course of 9 months. The total plate count for samples taken
from Examples 2 and 3 above was found to decrease from 102 colonies to 80 colonies per gram after 8
weeks storage at 180 DEG F. (82 DEGC.) indicating microbiological growth was still inhibited at this
time. The total plate count was acceptable after 9 months. The starchy foodstuffs were found to have
the same acceptable flavor and texture after storage for 9 months as when first packaged. Beyond 9
months, microbiological spoilage was inhibited but taste, flavor and texture were found to deteriorate.
EXAMPLE 5
Package of Acid/Rice Admixture Low End of the pH Range
This example demonstrates the stability of packages produced by thisinvention where the starchy
foodstuff has a pH hear the low end of the range of suitable values. Packages of fully cooked rice were
produced by heating water (about 26.5 pounds) with about 200 g edible oil to a boil in a jacketed kettle,
adding rice (about 11 pounds par-boiled rice) and returning the water to a boil. After 12 minutes, the
heat was turned off, the kettle covered, and the rice was allowed to stand in the hot water for about 3
minutes. The kettle was then filled with more hot water and stirred with a spoon.
The excess water was drained and the cooked rice (about 29.5 pounds) was transferred to a ribbon
mixer. A dilute lactic acid solution (55 g acid + 550 g water) was added and mixed in the ribbon mixer,
followed by the addition of 600 g corn oil. The oil and acidified rice were mixed until the oil was
uniformly dispersed.
About 59 pouches were each filled with about 220 g to 230 g of the rice/acid/oil mixture and sealed.
The pouches were then heated in a steam chamber for about 9 minutes or until an internal temperature
of at least 180 DEG F. (82 DEG C.) was reached. The pH of the rice in a sample pouch was found to be
3.62 utilizing the following procedure; a 50 gm sample of rice was obtained from the pouch, blended
with an equal amount (50 gm) of distilled water in a Waring blender for 1 minute and the pH of the
resultant slurry was measured with a pH meter. Conventional pH meters such as a Corning pH meter
and Beckman pH meter were used. To test for shelf stability, 4 bags were placed in 86 DEG F. (30
DEG C.)/85%RH for 1 week and no sign of microbiological growth was observed at the end of that
time.
EXAMPLE 6
Package of Acid/Rice Admixture High End of the pH Range
This example demonstrates the stability of packages produced by this invention where the starchy
foodstuff has a pH near the high end of the range of suitable values. Packages of fully cooked rice were
produced by heating 19.25 pounds of water with 200 g corn oil in a Groen kettle to a boil and adding
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11.0 pounds rice. After 9.5 minutes of boiling, the heat was turned off and the kettle covered. After an
additional 6 minutes with no stirring, the rice was transferred to a Ribbon-Type Mixer. The rice was
mixed with dilute acid at a concentration of about 13% (55 g of 85% lactic acid + 300 g water) and
about 600 g corn oil. Individual pouches were filled with 230.+-.10 g of the rice/oil/acid mixture. All
pouches were then sealed, then heat treated for 9 minutes in a steam chamber. The heat treated pouches
were exposed to 86 DEG 30 DEG RH for about 1 week. The pH of the treated rice within a sample
pouch was about 4.65, as measured by the procedure of Example 5. No spoilage was observed at the
end of 1 week.
EXAMPLE 7
Package of Acid/Rice Admixture Without a Sterilization or Pasteurization Step
This example demonstrates that a separate sterilization or pasteurization step is not necessary in the
process of this invention if the starchy foodstuff is maintained pasteurized/sterile after cooking.
Individual sealed packages produced in accordance with Example 6 were exposed to 86 DEG F.(30
DEG C.)/85%RH for 1 week without heat treatment in a steam chamber. The pH of the treated rice
within a sample pouch was about 4.20 after 1 week as measured by the procedure of Example 5. No
spoilage resulted in these pouches.
CONTROL A
Packages of Acid/Rice Admixtures Neutralized to a pH Below 5
This control demonstrates the importance of neutralizing the starchy foodstuff to a pH above 5 to
obtain acceptable flavor. Packages of fully cooked rice were prepared by bringing 21.0 pounds of water
to a rapid boil in a Groen kettle, adding about 11.0 pounds of rice (Parboiled rice) and 176.0 g of
mixing oil (Centrafry) and returning the water to a boil. After 9.5 minutes, the heat was turned off and
the rice was allowed to stand for 10 minutes with stirring at 3 minutes intervals. The cooked rice was
transferred to a Seconmak tumbler and agitated. Dilute lactic acid at about 15.5% concentration (100 g
85% lactic acid + 450 g water) was quickly added, followed by lubricant (600 g Centrafry oil + 24 g
lecithin).
Fifteen pouches were each filled with the rice/acid/oil mixture (about 220 g), sealed, and heat
pasteurized in a steam chamber. The contents of sampled pouches had a pH value of about 3.86, as
measured by the procedure of Example 5, and a moisture level of about 60% by weight. Three pouches
were placed in 86 DEG F.(30 DEG)/85%RH for about 1 week. The total plate count (bacteria) after the
1 week was less than 10.
Two 50 g samples of rice were taken from a sample package and neutralized by adding water (100 g)
and mixing 15 g and 30 g, respectively, of a blend of seasoning and the neutralizing agent described
below. The neutralizing agent was mixed with seasoning in a 30:1 weight ratio of seasoning to
neutralizing agent. Mixing proceeded for about 1 minute. The mixture was then heated in a sauce pan
until the sodium bicarbonate was released. The final pH was about 4.90 and 4.48 for the meals having
30 g seasoning/neutralizing agent and 15 g seasoning/neutralizing agent, respectively. The final pH was
determined by forming a slurry of rice sample with distilled water as in Ex. 5, with a Waring blender,
and measuring the pH of the slurry. The taste of each 50 g sample was distinctly sour.
Neutralizing Agent
The neutralizing agent was a food grade encapsulated sodium bicarbonate provided by SCM.RTM.
Durkee Industrial Foods under the trademark DURKOTE.RTM. sodium bicarbonate 135-70 wherein
the sodium bicarbonate is encapsulated with vegetable oil so as to not react or release prematurely. The
sodium bicarbonate is coated with vegetable oil so as to not react or release prematurely.
This encapsulated sodium bicarbonate is designed to be used in combination with food acids in dry mix
baking and other chemically leavened products were it is desired to delay and control the reaction of an
acid and the encapsulated sodium bicarbonate. The encapsulation process provides the formulator with
the ability to engineer a consistent quality product. According to product specifications of Durkee
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Industrial Foods, this particular encapsulated sodium bicarbonate comprises about 70% by weight
anhydrous sodium bicarbonate (substrate) and about 30% by weight partially hydrogenated palm oil
(coating). This Durkote.RTM. encapsulated sodium bicarbonate 135-70 is packed in 100 pound (45.3
kilogram) polyethylene lined fiber drums and is stable at temperatures below 80 DEG F. in odor free
environments.
EXAMPLE 8
Packages of Acid/Rice Admixture Neutralized to a pH Above 5
This example illustrates that acceptable flavor is obtained where the starchy foodstuff is neutralized to
a pH above 5. Packages of fully cooked rice were prepared by bringing about 21.0 pounds of water to a
rapid boil in a Groen kettle, adding 11.0 pounds of rice (parboiled) with about 176 g of oil (Centrafry)
and returning the water to a boil. The heat was shut off after 9.5 minutes and the rice was allowed to
stand for about an additional 10 minutes with stirring at 3 minute intervals. After standing, the cooked
rice was transferred to a ribbon-type mixer. Dilute acid at about 15.5% concentration (67 g 85% lactic
acid and 300 g water) was sprayed on to the rice to enhance dispersion. Lubricating oil (about 600 g
Centrafry oil and 24 g lecithin) was immediately poured over the rice.
Individual pouches were each filled with about 220.+-.10 g of therice/oil/acid mixture, sealed while the
mixture was still hot (about 180 DEG), and heat pasteurized in a steam chamber at a temperature above
180 DEG F. for 10 minutes or more. The pH of the cooked rice was sampled in 4 bags and found to be
4.38, 4.47, 4.36 and 4.38, respectively, following the procedures described in Example 5 for pH
measurement. The moisture level for the rice in the pouches was approximately 59.7% by weight.
Samples of rice (about 220 g) were obtained from each pouch and each was mixed with a blend of
seasoning and the neutralizing agent described above in the following amounts.
(1) 10 g of a blend having a 30:1 to seasoning to neutralizing agent weight ratio;
(2) 20 g of a blend having a 30:1 to seasoning to neutralizing agent weight ratio;
(3) 20 g of a blend having a 20:1 to seasoning to neutralizing agent weight ratio; and
(4) 10 g of a blend having a 10:1 seasoning to neutralizing agent weight ratio.
Upon neutralization, brought about by heating in a sauce pan the mixture of rice with the seasoningneutralizing agent blend, the above samples (1-4) were found to have the following pH values: 5.66,
5.19, 6.23 and 6.49, respectively, utilizing the pH measurement procedures described in Example 5. All
samples exhibited good taste with no objectionable sourness. These data suggest that 13 g of seasoning
to 1 g of sodium bicarbonate is the preferred level for the package, fully cooked, starchy foodstuffs of
Example 8.
CONCLUSION
While the invention has been disclosed by reference to the details of preferred embodiments, this
disclosure is intended to be in an illustrative rather than in a limiting sense, as it is contemplated that
modifications will readily occur to those skilled in the art, within the spirit of the invention and the
scope of the appended claims. This invention includes many embodiments which have not been
described in the detail provided by the above examples. The absence of such detail for all embodiments
does not exclude them from the embodiments claimed herein. These examples described above could
be repeated with other starchy foodstuffs, edible acids, lubricants and neutralizing agents with similar
results.Data supplied from the esp@cenet database - Worldwide
Claims:
Claims of US5562938
What is claimed is:
1. A process for preparing a preserved, packaged pasta or rice foodstuff characterized by inhibited
microbiological spoilage comprising the sequential steps of: (a) heating said foodstuff in its raw
uncooked state at a temperature of at least 180 DEG F. (82 DEG C.) to cook said foodstuff fully and
render it edible, then (b) applying to said fully cooked foodstuff of step (a) a quantity of an aqueous
solution of an edible acid while maintaining said foodstuff at a temperature of at least about 180 DEG
F. (82 DEG C.), said quantity of said aqueous acid solution being sufficient to produce a pH of said
92/218
cooked acidified foodstuff in the range from 3.5 to 4.6, inclusive, as determined by placing a 50 g
sample of said acidified cooked foodstuff and 50 g of distilled water in a Waring or other intimate
blender and operating said blender to form a puree, then observing the pH of said puree, then (c) as an
optional step mixing said foodstuff with edible oil, and then (d) sealing said acidified foodstuff of step
(b) or optionally the acidified foodstuff of step (c) in an oxygen-barrier package,
whereby a shelf-stable cooked foodstuff is obtained as a packaged product that, when the package is
opened, is cooked and edible.
2. The process of claim 1 wherein the amount of acid added to said cooked foodstuff is such as to
adjust the pH of said hot acidified foodstuff to a value in the range of 4.0 to 4.6, inclusive.
3. The process of claim 1 including, as an additional step, that of heating the packaged cooked
foodstuff for a time and at a temperature to sterilize the contents of said package.
4. The process of claim 1 comprising the added step of incorporating in said package an inert
atmosphere comprising nitrogen, prior to sealing it.
5. The process of claim 2 wherein the pH is adjusted to a value in the range of about 4.2 to about 4.5,
inclusive.
6. The process of claim 5 wherein the pH is about 4.3.
7. The process of claim 5 wherein said foodstuff comprises pasta prepared from a flour selected from
the group consisting of semolina, durum wheat, corn, buckwheat, farina, rice, whole wheat, and
mixtures thereof.
8. A process of preparing an edible starchy foodstuff of pasta or rice that is characterized by inhibited
microbiological spoilage, comprising the sequential steps of: heating said foodstuff at a temperature of
at least about 180 DEG F. (82 DEG C.) to fully cook said foodstuff and render it edible, then applying
to said fully cooked foodstuff an aqueous solution of an edible acid while maintaining said foodstuff at
a temperature of at least about 180 DEG F. (82 DEGC.), whereby the pH of said hot acidified foodstuff
is adjusted to be in the range from about 3.5 to about 4.6, as determined by placing a 50 g sample of
said acidified cooked foodstuff together with 50 g of distilled water in a Waring or other intimate
blender and operating said blender to form a puree, then measuring the pH of said puree, then
optionally coating said foodstuff with edible oil, whereby a shelf-stable cooked foodstuff is obtained.
9. The process of claim 8 wherein the amount of said acid employed is sufficient to adjust the pH of
said acidified foodstuff to be in the range from about 4.2 to about 4.5.
10. The process of claim 8 wherein said process includes the additional step of pasteurizing or
sterilizing said acidified foodstuff by heating it at a temperature and for a sufficient time to sterilize it.
11. A fully cooked foodstuff that is adapted to be packaged in an oxygen-barrier container for storage,
wherein said foodstuff is characterized by inhibited microbiological spoilage, consisting essentially of a
fully cooked, edible, starchy foodstuff selected from the group consisting of rice and alimentary pastes
from wheat or rice, said fully cooked foodstuff having applied thereto, after being fully cooked, and
while being maintained at a temperature of at least 180 DEG F. (82.2 DEG C.), a sufficient amount of
an aqueous solution of an edible acid to lower the pH of said foodstuff to fall within the range from
about 3.5 to about 4.6 as determined by placing a 50 g sample of said acidified foodstuff, together with
50 g of distilled water, in a Waring or other intimate blender and operating said blender to form a
puree, then measuring the pH of the puree, wherein said fully cooked, acidified foodstuff optionally is
mixed with an edible oil.
12. The foodstuff of claim 11 wherein said acid is applied in sufficient amount that the pH of said
blended foodstuff is in the range of about 4.2 to to about 4.5.
13. The foodstuff of claim 12 that is sealed within a pasturized or sterilized oxygen barrier package.
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14. The packaged foodstuff of claim 13 wherein an inert atmosphere of nitrogen is sealed in said
package.
15. The starchy foodstuff of claim 14 consisting essentially of pasta.
16. A packaged, shelf-stable, fully cooked pasta product consisting essentially of a pouch made of a
synthetic resin film that substantially isolates the contents of the pouch from atmospheric oxygen, the
contents of said pouch being a preserved food composition consisting essentially of a fully cooked
pasta, an edible acid mixed with said pasta and disposed in said pouch in a quantity sufficient to
provide a pH for said pasta having a value in a range from about 4.0 to 4.6, as determined by placing a
50 g sample of acidified pasta together with 50 g of distilled water in a Waring or other intimate
blender and operating said blender to form a puree, then measuring the pH of said puree, and optionally
an edible lubricant mixed with said fully cooked pasta and disposed in said pouch in a quantity less
than about 15% by weight of the total weight of said preserved food composition.
17. The packaged pasta of claim 16 wherein said edible acid is selected from the group consisting of
propionic acid, lactic acid, and combinations thereof, and wherein said pH value is in the range from
about 4.2 to about 4.5.
18. The packaged pasta of claim 16 wherein said synthetic resin film comprises a polyester film that is
also a barrier to oxygen.
19. The packaged pasta of claim 16 wherein said edible acid is in the form of an aqueous solution at a
concentration of the acid of not above about 12% by weight, and wherein the atmosphere in said pouch
is predominantly nitrogen gas.Data supplied from the esp@cenet database - Worldwide
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16. US5743404
- 4/28/1998
COATED CONTAINER
URL EPO =
http://v3.espacenet.com/textdoc?F=3&CY=ep&LG=en&IDX=US5743404
Inventor(s):
MELASHENKO CONNIE (US); MELASHENKO ROBERT (US)
IP Class 4 Digits: A23L; A63H; A47G
IP Class:A63H33/30; A23L1/27; A47G35/00
E Class: A23G3/00; A23L1/275; A45C13/08; A47G33/00; B44D3/18
Application Number:
US19960619007 (19960321)
Priority Number: US19960619007 (19960321)
Family: US5743404
Abstract:
Abstract of US5743404
A container is presented having a hollow substrate with a coating covering at least a portion of the
substrate. The coating includes a mixture of a base material and an adhesive where the base material is
absorbent with respect to nontoxic dyes such as food coloring. One preferred base material includes
rice powder. The substrate can be egg shaped, so that the coated container forms a synthetic Easter egg
that can be colored with food coloring.Description:
Description of US5743404
BACKGROUND OF THE INVENTION
The invention relates to a coated container that can be decorated with nontoxic dyes.
A tradition surrounding the Christian celebration of Easter involves the decoration of eggs, especially
hard boiled eggs. The decoration of the eggs usually involves the coloring of the eggs with food
colorings or comparable nontoxic dyes. The eggs are sometimes hidden to make a game of finding the
colored eggs. The process of decorating the eggs itself often can provide entertainment.
The tradition of Easter eggs has broadened to involve the giving of egg shaped candy and the gift of
other candy and gifts sometimes within a plastic egg. Gifts for all occasions typically are packaged
within containers to heighten the surprise of the receiver and add drama to the presentation. The
package is often decorated for the occasion.
SUMMARY OF THE INVENTION
One aspect of the invention involves a container including (a) a hollow substrate and (b) a coating
adhered to at least a portion of the substrate, where the coating comprises a mixture of a base material
and an adhesive with the base material being absorbent with respect to nontoxic dyes. In preferred
embodiments, the hollow substrate is egg shaped or round. In other preferred embodiments the coating
forms a seamless layer over the substrate. Preferred materials for the hollow substrate include plastics,
especially styrofoam, and paper mache.
In other preferred embodiments, the base material includes a finely ground rice material. The coating
has an outer surface, and the outer surface of the coating preferably has a higher concentration of the
95/218
rice material relative to the overall concentration in the coating. Preferred non-toxic dyes include food
coloring. In other preferred embodiments, the adhesive includes a latex paint or an acrylic paint.
Another aspect of the invention includes a method of producing a container including the step of
coating a hollow substrate with a coating material where the coating material has a mixture of a base
material and an adhesive with the base material being absorbent with respect to nontoxic dyes. The
base material preferably includes finely ground rice material. The coating preferably includes a higher
concentration of base material at the surface of said coating. The adhesive preferably includes a latex
paint.
Another aspect of the invention involves a kit including (a) a hollow substrate that opens to permit the
placement of an object within; and (b) coating material for application to the outside of the hollow
substrate, where the coating material includes a base material and an adhesive with the base material
being absorbent with respect to nontoxic dyes.
BRIEF DESCRIPTION OF THE DRAWING
FIG. 1 is an exploded perspective view of a coated container exposing the inside of the container.
FIG. 2 is a sectional view taken along lines 2--2 of FIG. 1.
FIG. 3 is a front view of the coated container.
DETAILED DESCRIPTION OF THE INVENTION
The coated container can have the capability of holding any appropriately small object. Typically, but
not necessarily, the object will be a gift. Furthermore, the coated container can be decorated similar to
the way that Easter Eggs are traditionally decorated. The coating provides the appropriate surface for
the decoration.
The container can be used for Easter or any other occasion. Real eggs do not have to be wasted in
order to color "eggs" if there is no desire to eat the hard boiled eggs. The coated container provides
entertainment through the decoration as well as the ability to hold an object in secret until the container
is opened. The coated container does not have to carry an object, and its entire purpose might be in the
entertainment provided by decorating the container.
Referring to FIGS. 1 and 2, the coated container 100 includes a hollow substrate 102 and a coating
104. The hollow substrate 102 can come in a variety of shapes. Preferred shapes include round and egg
shapes. The substrate 102 can be made from a variety of materials or combinations of materials.
Preferred materials include plastics, especially styrofoam, and paper mache. Preferred hollow
substrates include commercially available plastic eggs which separate into two halves.
While the size of the substrate 102 is not important, a preferred substrate 102 would fit within a
person's hand. The substrate 102 may or may not separate into two or more pieces. If the substrate 102
does not separate into two pieces, any object would have to be placed within the substrate during the
manufacturing process. Substrates 102 that separate are preferred since the user could then add the
selected object within the container 100.
An object 106 optionally can be placed within the substrate 102. The object 106 can be a toy, candy or
a small gift, such as jewelry. The object 106 basically can be anything that will fit within the substrate
102. The object 106 may or may not be wrapped separately before placement within the substrate 102.
Additional padding or filler optionally can be added to the inside of the substrate 102 whether or not
the substrate 102 also contains an object 106.
The coating 104 is applied to at least a portion of the surface of the substrate 102. Preferably, the
coating 104 covers the entire outer surface of the substrate 104 to form a seamless layer, as shown in
FIG. 3. The coating 104 provides an absorbent material to the outer portion of the gift holder 100. The
coating 104 is used to reproduce approximately the properties of a natural egg shell in terms of
providing a surface that can be decorated in a variety of ways including using food colorings such as
96/218
those found in Easter Egg colors. Specifically, a preferred coating 104 should absorb Easter Egg dyes
or comparable food coloring.
The coating includes a mixture of a base material and an adhesive. Appropriate base materials include
absorbent, powdered organic substances such as grains (for example, flour), cellulose (for example,
cotton powder), sugar, silica, hops and combinations thereof. The base material should absorb nontoxic dyes, such as food colorings, when the dyes are applied as an aqueous solution. One preferred
coating base material uses a finely ground rice material, such as rice powder. The size of the powder
particles is not critical except that powder should be fine enough to provide a desired texture to the
final coating.
The base material is adhered by an adhesive that provides appropriate adhesion to the substrate
surface. Appropriate adhesives include latex paints and acrylic paints. The adhesive should be nontoxic, insoluble in water, and capable of adhering the base material to the substrate. Latex paint is a
preferred adhesive because it imparts water resistance to the coating which assists in keeping the inside
of the container dry when the container is dipped into a dye solution. Preferred coatings form a
relatively hard surface approximating the surface of a natural egg.
The base material can be approximately uniformly distributed in the coating. In other embodiments,
the outer surface of the coating will have additional base material to facilitate with the coloring process.
The inner portion of the coating can be pure adhesive. In summary, the mixture of base material and
adhesive need not be homogenous. The adhesive generally will not absorb appreciable quantities of the
non-toxic dyes without the base material.
In preparing the coated container 100, the substrate 102, optionally containing a object 106, is
provided. In addition, the coating material is prepared for application. Preparation of the coating
material may involve the mixing of the base material and the adhesive prior to application. The initially
wet coating material then is applied to the outer surface of the substrate. The consistency of the wet
coating material preferably is suitable for easy application at the appropriate thickness. Additional base
material optionally can applied over the wet coating mixture.
Alternatively, the base material and the adhesive can be applied sequentially. In this embodiment, the
adhesive is applied in a thin coating on the substrate. The powdered base material is applied to the wet
adhesive. In either embodiment, the coating 104 is allowed to dry after the desired amount of base
material is applied. Excessive base material can be shaken off either during or after drying. The coated
container 100 is then ready for decoration, as desired, using nontoxic dyes and other appropriate
decorations.
Further excess powder can be removed with fine sandpaper, wool brushes or the like to smooth the
coating of the product. The above methods can be adapted to automated manufacturing methods.Data
supplied from the esp@cenet database - Worldwide
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17. US5798131
- 8/25/1998
COATING ICE CONFECTIONERY ARTICLES WITH PARTICULATE
MATERIAL
URL EPO =
http://v3.espacenet.com/textdoc?F=3&CY=ep&LG=en&IDX=US5798131
Inventor(s):
BERTRAND FRANCIS-VICTOR (FR); MANGE CHRISTIAN (FR)
Applicant(s):
NESTEC SA (CH)
IP Class 4 Digits: A23G
IP Class:A23G9/00
E Class: A23G3/20G; A23G9/24D; A23P1/08B2; B05C19/06
Application Number:
US19940243816 (19940517)
Priority Number: EP19930109364 (19930611)
Family: US5798131
Equivalent:
EP0628254; JP7135909; FI942692; BR9402364; RU2113798; PL174015B;
NO942141; NO309022B
Abstract:
Abstract of US5798131
An article of ice confectionery is coated with a liquid fatty composition, and the fatty-coated article
then is coated with dry friable particulate material, particularly cereal flakes and in particular, rice
flakes, and non-adhering particulate material is recycled for subsequent application to and coating of
further articles. Intact, non-adhering particulate material is recycled with a vibrating screw elevator. In
an embodiment, the particulate material coating step is accompanied by cooling of the fatty-coated
article so that the particulate material is applied prior to solidification of the fatty coating at its surface.
In another embodiment, the particulate-coated article is coated with a liquid fatty material.Description:
Description of US5798131
BACKGROUND OF THE INVENTION
This invention relates to production of articles of ice confectionery coated with a dry particulate
material, more particularly in the form of flakes.
98/218
Articles of ice confectionery coated with solid particulate materials are generally made by machines
comprising a conveyor belt for the individual ice portions, a feed hopper above the conveyor belt
delivering a curtain of particulate material through which the portions pass and an element for
recycling the particulate materials. The recycling element may be a bucket elevator or a troughequipped drum through which the conveyor belt passes, as described for example in French Pat. No. 2
419 028 or U.S. Pat. No. 4,762,083. The use of moving parts to recycle the particles is not compatible
with the coating of brittle particles of a certain size such as, for example, cereal flakes which have to be
able to remain intact.
SUMMARY OF THE INVENTION
The problem addressed by the present invention was to coat an ice portion with a dry and brittle
particulate material, more particularly cereal flakes, in such a way that the portion would be completely
covered with particulate material over its upper surface and its sides and in such a way that the
particulate material would retain its shape and its crispiness both in storage and on consumption.
The process according to the invention is characterized in that the frozen ice portion is precoated at
least over its upper surface and its sides with a liquid fatty layer, in that the still soft fatty surface is
uniformly covered with particulate material by surrounding the ice portion with a bed of solid
particulate material, in that the articles to which the solid particulate material has adhered are separated
from the free solid particulate material and in that the substantially intact particulate material is
recycled so that it may be reused.
The present invention also includes a machine for carrying out the process of the invention.
DETAILED DESCRIPTION OF THE INVENTION
In this disclosure, the expression "substantially intact," as applied to the particulate material, means
that most of the particulate material has remained intact and that any fines are eliminated, for example
by means of a sieve, before the particulate material is reused.
An embodiment of the process of the invention, therefore, is characterized in that before the particulate
material is recycled, it is freed from any fines present by sieving. The operation by which the fines are
separated is preferred because their presence on the surface of the fatty layer could prevent the particles
from adhering which would result in an uneven coating.
One embodiment of the process according to the invention is characterized in that the application of
the particulate material on the fatty-coated article is accompanied by cooling the fatty-coated article
and wherein during the cooling, the particulate material is applied prior to the solidification of the fatty
coating at its surface so that the surface is tacky so that the particulate material adheres to the fatty
coating surface.
In one preferred embodiment, the portions and the particulate material are coated with a liquid fatty
layer so as to cover the upper surface, the sides and the butt of the articles.
Thus, the particulate material is completely surrounded by a coating which acts as a moisture barrier
both with respect to the ice cream and with respect to the surrounding environment.
The machine according to the invention is characterized in that it comprises:
a unit for precoating the upper surface and sides of the ices portions with a liquid fatty composition,
a particle application unit comprising means for forming a bed of particles surrounding the upper
surface and the sides of the ice portions coated with fatty composition and means for separating and
recirculating excess particles.
In one preferred embodiment, the machine according to the invention additionally comprises a final
coating unit for coating the ice portions with a liquid fatty composition.
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The invention is illustrated by the following detailed description of one particular embodiment of the
machine according to the invention and its mode of operation given by way of example in conjunction
with the accompanying drawings.
BRIEF DESCRIPTION OF THE DRAWINGS
FIG. 1 diagrammatically illustrates the machine.
FIG. 2 illustrates the particle application unit.
FIG. 3 is a perspective cross-sectional view of an article of ice confectionery obtained by one
particular embodiment of the process according to the invention.
DETAILED DESCRIPTION OF THE DRAWINGS
The machine according to the invention as illustrated in the drawings Figures, is an integral part of an
installation comprising--upstream of the machine--a horizontally circulating conveyor belt onto which
is extruded a continuous strand of ice confectionery which is frozen, for example in a freezing tunnel,
and then cut into portions. The portions are then taken up by a conveyor belt circulating at a higher
speed than the first conveyor belt so that the portions are spaced. The temperature of the portions is
preferably -35 DEG C. or lower. These operations are carried out conventionally and have not been
illustrated.
Referring to FIG. 1, the precoating unit 1 comprises a feed hopper 2 for liquid composition 3, for
example a chocolate-flavoured coating, thermostatically controlled to around 38 DEG C. by means of a
heating fluid, for example water circulating through a double wall of the hopper. On leaving the
hopper, the liquid 3 passes by gravity through an adjustable slot 4 positioned radially in relation to the
direction of travel fl of the portions 5. As it leaves the slot, the liquid composition is distributed into a
curtain of chocolate-flavoured coating.
The portions 5 are taken up by the lattice belt 6 and passed beneath the liquid curtain of chocolateflavoured coating discharged through the slot-like nozzle where they are precoated on their upper
surface and their sides. The lattice belt 6 is kept under tension by the tension rollers 7 and cleaned by
the licking shaft 8 which preferably rotates in the opposite direction to the direction of travel of the belt
6 and which is arranged on its return level. A trough 9 collects the liquid coating which may be
recycled to the hopper 2, for example by means of a pump (not shown). On leaving the precoating unit,
the portions are transferred to the particle application unit.
As shown in FIGS. 1 and 2, the particle application unit 10 comprises a solid conveyor belt 11 which
is designed to circulate horizontally from left to right and which takes up the precoated portions. The
belt 11 is delimited by two vertical guides 12 on either side so that the belt and the guides form a Ushaped channel. Arranged below and in contact with the upper level of the belt 11 is a refrigeration
table 13 thermostatically controlled by a fluid, for example glycol-containing water, to a temperature of
approximately -20 DEG C. or lower. The function of the table 13 is to solidify the small amount of
liquid coating which drops onto the belt and to keep the portions 5 cold. Above the belt 11, the unit 10
comprises a solid conveyor belt 14 which is designed to circulate horizontally from right to left and
which is provided with vertical guides 15 forming a U-shaped channel with the belt 14. The belt 14
could be replaced by a vibrating chute. A hopper 16 is arranged between the belts 11 and 14. The
hopper 16 comprises a flap 17 and a smooth roller 18 of which the functions will be explained in detail
hereinafter.
The unit 10 also comprises an elevator consisting of a vibrating screw 19. The unit 10 further
comprises a table 20 formed by self-cleaning rotating rollers on which the leading edge is spaced from
the trailing edge of the belt 11, for example by a distance of 2 to 4 cm, which defines a dropping space
21. Below the space 21 and the table 20, a perforated plate 22 acting as a sieve collects the particulate
material which is directed towards the vibrating screw 19. At the end of its return level, the belt 11 is
scraped by means of blades 23. At an intermediate level, the vibrating screw is fed with new particulate
material by the hopper 24. A blower 25 is arranged above the space 21.
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In operation particulate material 26 is discharged from the hopper 16 onto and around the portions 5
transported by the belt 11. The portions 5 are thus immersed in a bed of particulate material while their
upper surfaces and sides are precoated with chocolate-flavoured coating which is still tacky, i.e., has
not yet solidified at its surface. The amount of particulate material discharged determines the thickness
of the bed on the belt 11, the desired thickness being of the order of 4 cm. The rate of discharge is
regulated by the more or less large opening of the flap 17 and the speed of rotation of the smooth roller
18 which rotates in the direction of the arrow f2, i.e., in the direction of the rotating axes of the belt 11.
On leaving the belt 11, the particulate material which has not adhered to the portions drops into the
space 21 and through the openings in the lattice belt 20 driven by the blower 25. The fines 27, if any,
formed by the breakage of the particles pass through the perforated plate 22 acting as a sieve and are
removed in the plate 28. The particulate material intended to be recycled is elevated by the vibrating
screw 19 to the level of the belt 14. The remains scraped off by the blades 23 are removed in the plate
29. To compensate for consumption and losses, new particulate material is discharged from the hopper
24 into the vibrating screw 19. At the top of the vibrating screw, the particulate material is discharged
through the hopper 30 onto the belt 14 and then transported towards the hopper 16.
On leaving the application unit 10, the portions 5 are completely coated over their upper surfaces and
their sides with substantially intact particulate material.
The particulate material may be selected from the dry and brittle ingredients typically used as
additions in confectionery and in chocolate making, such as pieces of cooked sugar, nougatine, dried or
preserved fruits and expanded or extruded cereals, more particularly flakes, for example of rice.
The process and machine according to the invention are advantageous in the case of additions
consisting of relatively brittle flat particles of a certain size or any other particulate material of
corresponding dimensions and brittleness.
A particularly preferred particulate material consists, for example, of flakes of rice in the form of
cooked and toasted petals 2 to 8 mm in size which are brittle and absorb moisture. This material is
susceptible to loss of crispiness through hygroscopy, a quality which is considered to be crucial from
the organoleptic point of view. It is for this reason that, in one preferred embodiment of the process and
machine according to the invention, the portions are completely coated with a fatty composition acting
as a moisture barrier.
In this embodiment, the portions issuing from the application unit 10 are transferred to the coating unit
31 (FIG. 1) for applying liquid fatty composition, for example chocolate-flavoured coating, on the
lattice belt 32. The belt 32 is driven and kept under tension by tension rollers 33 and cleaned along its
return level by the licking shaft 34. The coating composition 35, for example a chocolate-flavoured
coating at approximately 35 DEG C., is applied in the form of a curtain from the thermostatically
controlled hopper 36 to the upper surface and the sides of the portions in the same way as for the
precoating unit 1, the coating is spread and excess coating is removed by means of the blower 37. The
unit 31 also comprises scraped rollers 38 both rotating in the same direction of which the function is to
form and maintain a wave of chocolate-flavoured coating which enables a butt of coating to be applied.
On leaving the unit 31, the coated portions are conducted towards a cooling station and packing
station, for example of the "flow-pack" type (not shown).
In the interests of simplicity, the production of articles in the shape of bars arranged in a line has been
schematically illustrated in the accompanying drawings. However, the process and machine according
to the invention may of course also be used in the same way for treating individual articles differing in
shape, such as "bite-size" articles for example. The portions may be arranged in rows in several lines.
The machine according to the invention is of course controlled by a programmable automatic control
unit which drives the various conveyor belts in synchronism with one another, with the elements for
distributing the coating materials and with the upstream extrusion, cooling and cutting stations and the
downstream cooling and wrapping stations.
The article capable of being produced by the process and the machine according to the invention,
which is illustrated in FIG. 3, comprises a co-extruded core of ice cream flavoured with vanilla 39 and
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caramel 40 coated with toasted flakes of rice 41 between two layers of milk chocolate 42 and 43 on its
upper surface and its sides and a butt of milk chocolate flavoured coating 44.Data supplied from the
esp@cenet database - Worldwide
Claims:
Claims of US5798131
We claim:
1. A process for the production of a coated article of ice confectionery comprising applying a liquid
fatty material to a plurality of surfaces of a frozen article of ice confectionery to obtain article surfaces
coated with a layer of the liquid fatty material, cooling the fatty-coated article to cool and keep the
fatty-coated article cold during solidification of the fatty layer and during cooling and prior to the fatty
layer solidifying at its surface, so that the fatty layer surface is tacky, applying solid particulate material
on the tacky fatty-coated surface to obtain a cooled article having particulate material adhering to the
fatty layer, separating particulate material which has not adhered to the fatty layer and recycling the
non-adhering particulate material for application to additional fatty-coated articles.
2. A process according to claim 1 further comprising applying a liquid fatty material on the cooled
article to coat the adhering particulate material to obtain a multi-layered coated article.
3. A process according to claim 1 further comprising, after separating the non-adhering particulate
material from the cooled article, sieving the non-adhering material for separating and removing fines
from the non-adhering material.
4. A process according to claim 1 further comprising transporting the fatty-coated article on a cooled
belt for the cooling and for carrying the non-adhering material.
5. A process according to claim 4 wherein the belt is transported in contact with a refrigeration table
for cooling the belt.
6. A process according to claim 5 wherein the refrigeration table is cooled to a temperature no higher
than -20 DEG C.
7. A process according to claim 6 wherein the temperature of the frozen article for coating is no higher
than -35 DEG C.
8. A process according to claim 2 further comprising cooling the multi-layered coated article.
9. A process according to claim 1 or 2 wherein the particulate material has a form of flakes.
10. A process according to claim 1 or 2 wherein the particulate material is flakes of rice.
11. A process according to claim 9 wherein the confectionery article is an ice cream and the fatty
material is a chocolate-flavored material.
12. A process according to claim 10 wherein the confectionery article is an ice cream and the fatty
material is a chocolate-flavored material.
13. A process according to claim 1 further comprising transporting the non-adhering material with a
vibrating elevator screw for recycling the non-adhering material.Data supplied from the esp@cenet
database - Worldwide
102/218
18. US6082368
- 7/4/2000
NICOTINE CANDY CIGARETTE
URL EPO =
http://v3.espacenet.com/textdoc?F=3&CY=ep&LG=en&IDX=US6082368
Inventor(s):
BROWN GRAHAM H (US)
IP Class 4 Digits: A24F
IP Class:A24F47/00
E Class: A23G3/00; A24B13/00; A24B15/16; A24F47/00
Application Number:
US19970926344 (19970909)
Priority Number: US19970926344 (19970909); US19960672612 (19960628); US19950399202
(19950508)
Family: US6082368
Abstract:
Abstract of US6082368
A nicotine candy is provided for consumption in small volumes and in a cigarette shaped package.
Each portion of the candy is obtained by removing it from a cigarette shaped package from the end. In
a first embodiment, standard paper is used to wrap the a series of linearly disposed candy portions. In a
second embodiment, the package is made of edible rice paper, and may be torn off of the end in a
single piece. The formulation of the candy preferably uses a food grade Beta-pyridyl-alpha-Nmethylpyrrolidine dissolved into any standard hard sugar candy. This material is water soluble and is
admixed into the sugar candy composition during candy formation. Preferably, the candy composition
is available in a range of strengths which further enables users to regulate their doses. One or two or
three pieces can be ingested simultaneously to enable control of the intake, in addition to the
availability of the composition in different strengths.
103/218
19. WO0022939
- 4/27/2000
STARCHY FOOD-BASED FINE PARTICLE FAT SUBSTITUTE
URL EPO =
http://v3.espacenet.com/textdoc?F=3&CY=ep&LG=en&IDX=WO0022939
Inventor(s):
CAMIN HENRY J (US); JOHNSON LAWRENCE G (US); NORTON RICK C
(US); TINSLEY JOEL R (US); WILLIAMS RICHARD A (US)
Applicant(s):
BASIC AMERICAN INC (US); CAMIN HENRY J (US); JOHNSON LAWRENCE
G (US); NORTON RICK C (US); TINSLEY JOEL R (US); WILLIAMS RICHARD A (US)
IP Class 4 Digits: A23L
IP Class:A23L1/00
E Class: A23G9/02; A23G3/00K; A23L1/24; A21D2/18E; A23C9/156; A23C19/082; A23D7/005S;
A23D7/015; A23L1/10M; A23L1/2165; A23L1/39
Application Number:
WO1999US24264 (19991015)
Priority Number: US19980104469P (19981016); US19980175007 (19981019)
Family: WO0022939
Equivalent:
WO0022939
Cited Document(s):
US5759581; WO9725875; US5395640; US4911946
Abstract:
Abstract of WO0022939
A starchy food-based fat mimetic suitable for use in smooth-textured products, and methods of making
the fat mimetic are disclosed. In one method, potato granules are comminuted to fine particles so that at
least 90 % by weight of the fine potato particles have a particle size of less than about 50 microns. The
potato granules can be comminuted by dispersing the potato granules in an aqueous liquid to form a
slurry and homogenizing the slurry. The homogenized slurry can be used as a fat mimetic, or it can be
dried to form a potato powder which can be added to food products as a fat mimetic. Also, mimetics
made by the same process from other starch foods such as fresh potatoes, potato flakes, corn, wheat,
rice or beans.Description:
Description of WO0022939
STARCHY FOOD-BASED FINE PARTICLE FAT SUBSTITUTE
Field of the Invention
The invention relates to starchy food-based fine particles useful as a fat substitute in a variety of food
products.
Background of the Invention
For many years, doctors have recommended low fat diets. Accordingly, the food industry has directed
substantial effort at finding fat mimetics which demonstrate the taste and mouth feel characteristics of
fats without their detrimental properties. For example, a microcrystalline starch composition is
disclosed as a fat substitute in U. S.
Patent No. 5,580,390. The product is prepared by disintegration of microporous starch granules
produced by partial hydrolysis of granular starch. The starch composition is chemically modified as by
absorption of a surface modifying agent or by reaction of the starch with a starch reactive etherifying or
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esterifying agent followed by disintegration of the starch granules to form subgranular fragments of
crystalline starch having an
average particle size of about 0.1 to about 10 microns. This process requires a number
of steps including the formation of the microporous starch granules from granular
starch together with the subsequent chemical modification of such granules prior to
disintegration. Thus, this product is expensive to produce.
U. S. Patent No. 5,344,663 describes a cookie dough that contains potato flour as a fat
substitute used in amounts between 8 to 62 percent. The patent teaches that while
potato flour is suitable for use in cookie dough, the grainy texture of the potato flour
particulates is an undesirable property in smooth-textured food products such as cheese,
yogurt, and ice cream.
Potato granules and flakes are commercially available sources of dehydrated potato product having
known characteristics. However, they have not been used as a fat mimetic. There is a need for an
inexpensive fat mimetic which does not have the detrimental effects of fat on the consumer.
Summary of the Invention
In accordance with the present invention a method is provided for preparing a starchy food-based fat
substitute (or mimetic). As used herein, the terms"fat substitute"and "fat mimetic"refer to a food
product suitable for use in place of fat. Preferably, the starchy food is potato (granules, flakes or fresh
precooked), corn, rice, wheat or beans.
The summary will refer to the conditions for treating potato granules as an example but such conditions
also apply to the treatment of other starchy food starting materials. The granules are comminuted,
preferably by dispersion in an aqueous liquid and homogenization. Preferably, the dispersed potato
granules are held at an elevated temperature for sufficient time for swelling prior to homogenizing. The
potato granules
are homogenized at high pressure to comminute the potato granules to fine potato
particles so that at least about 90% by weight of the fine potato particles have a
diameter of less than about 50 microns. Homogenization preferably is performed at a
pressure in excess of about 3,000 psig. The homogenized slurry can be used as is, or
dried as a fine powder.
In another aspect, at least 90% by weight of the fine potato particles have a maximum
particle size less than about 25 microns and more preferably less than 10 microns. In
one embodiment, the fat substitute comprises an aqueous solution in which the particles
are dispersed to form a slurry.
In a further aspect, the invention concerns a starchy food-based, fine particle fat
substitute that, when prepared as a slurry, has viscosity properties that closely match
that of liquid oils. Preferably, the viscosity of a 5% solution of the fat substitute
decreases at least about 10% when the temperature is increased from 30 C to 70 C.
Preferably, a 5% solution of the fat substitute has a viscosity of about 20 cp or greater when prepared
at 30 C. In one embodiment, when the fat substitute is formed by drying the comminuted fine particles
to a powder, the dried fine particles include many aggregates. Preferably, at least about 50% by weight
of the particles have a size between about 5 to 60 microns. (Each aggregate is counted as a single
particle in this size range.)
Detailed Description of Preferred Embodiments
In accordance with the present invention, the fat substitute is made by comminuting the starchy food
starting material to fine particles. As used herein, the term"starchy food" refers to a food with a major
starch component but one that is not substantially all starch (e. g. the invention does not encompass the
microcrystalline starch of U. S. Patent
No. 5,580,390). Prior to homogenization it can be used as the starting material for the
slurry in the fresh precooked form prior to drying or may be dried prior to comminution to a fine
powder. Suitable starchy foods include potatoes, corn, rice, wheat, and beans.
Preferred predried potato products are potato granules and potato flakes.
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As used herein, the term"potato granules"is broadly defined to encompass any
products termed by that name in the potato industry. Potato granules are made from
any potato tuber, including the Russet variety. A general description of potato granules
and their method herein of formation is found in Potato Processing, 4th Ed., Talburt,
W. F. and Smith, O., ("Potato Processing") published by Van Nostrand Reinhold Co.,
New York, New York, pp 535-555. Typically, potato granules are dehydrated single
cells or aggregates of the potato tuber dried to about 6 to 7% moisture. Any of the
granules made by the processes described in Talburt and Smith are encompassed by the
term"potato granules."
Typically, potato granules are formed by washing, peeling and slicing potatoes to a
uniform thickness, and cooking. At this point, under a process known as the addback
process, intermediate sized potato granules from the finishing end of the process are
added back to the cooked product. The cooked potatoes and granule addback are mixed
and mashed. They are then typically air-cooled, allowed to condition (equilibrate in temperature and
moisture) and again mixed, and air-dried. The product is screened to a fine powder (the source of
addback) with a final air-drying process. Most, and ~ essentially all, of the original potato matrix
normally is recovered excluding the skin.
In a typical potato granule process, at least about 90% of the granules have a particle size (in diameter)
between about 50 and 150 microns. As used herein, all percentages refer to percentage by weight,
unless specified otherwise. Potato granules typically include carbohydrates, protein, minerals, fat and
fiber, in approximately the following proportions 80%, 8%, 3.6%, 0.6%, 1.4%. Granules are
characterized by their ability to form mashed potatoes rapidly by mixing with hot or boiling water.
They have wellknown functional properties of water displacement, bonding activity in thermally
processed foods, mashed potato characteristics, extruding/sheeting functionalities for
snack foods and of applications in the baked food industry. Methods for making potato
granules and their characteristics as set forth in the above chapter in Talburt and Smith
are incorporated herein by reference.
As used herein, the term"potato flakes"is broadly defined to encompass any products
termed by that name in the potato industry. Potato flakes are made from any potato
tuber, including the Russet variety. A general description of potato flakes and their
method of formation is found in Potato Processing. Unlike potato granules, a number
of the cells are ruptured during processing. Any of the flakes made by the processes
described in Potato Processing are encompassed by the term potato flakes.
Typically, potato flakes are formed by the following process. Fresh potatoes are
washed, peeled, and sliced to a uniform thickness, and precooked to gelatinize starch
within the potato cells. These blanched pieces are then cooled to retrograde gelatinized
starch prior to dehydration. The cooled potato pieces are then subjected to a cook step
to break intercellular bonds. After cooking, the potatoes are mashed while still hot.
The resultant mash is applied to either single or double-drum dryer rolls and dried to
form thin sheets of potato solids dried to about 6 to 7% moisture. The sheets are
ground in a conventional hammermill to reduce the particles to a suitable size for packaging and use.
Methods for making potato flakes and their characteristics as set forth in the above chapter of Potato
Processing, incorporated herein by reference. ~
The process is also applicable to mashed cooked fresh potatoes. Preferably the mashed potatoes are
diluted with water to form a slurry which can be pumped to the homogenizer. A suitable degree of
cooking for the most effective product can be selected based on the following general description of
process parameters. Potatoes may be peeled by any commercially feasible process. They are then
typically sliced to from slices of about 1/2/'to 1"thickness to promote uniformity of cooking. These
slices may be cooked in atmospheric steam or by immersion in hot water. Cooking time depends on the
raw material and, for steam cooking, on the altitude. Cooking helps break down the intercellular bonds
making it easier to create a more uniform mash prior to homogenization. It is preferable to minimize
the presence of free soluble starch in the cooked potatoes. Although potatoes can be cooked in a singlepass operation for
this process a precook/cool/cook process is preferred. Preferably, potatoes are
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precooked at a sufficient temperature for a sufficient time long enough to gelatinize
substantially all of the starch within the cells. During the cool step the cooked slices
are immersed and held in cold water. Free starch is rinsed away by the water and
starches in the cells undergo retrogradation. The final cook step weakens intercellular
bonds separating the cells with a minimum of cell rupture. Overcooking damages cells
and reduces viscosity of the homogenate. Undercooking leaves firm pieces that are not
completely ruptured during homogenization. This precook/cook/cool process is
described in Potato Processing, pp. 569-575.
Potatoes are preferably mashed immediately following cooking to avoid cell rupture.
Mashing can be accomplished by any of the processes common to potato granule and
flake processing. The mash can be diluted with hot water to form a slurry that can be
pumped to the homogenizer. The slurry preferably is maintained at an elevated
temperature prior to homogenization.
It is has been found unexpectedly that comminuting the starting starchy food to a fine particle size
results in an excellent fat mimetic (or substitute). The specification will refer first to comminution of
potato granules as an example of the starch food. ~
However, the description also applies to the other starchy food starting materials. One
method for comminuting potato granules is by mechanical size reduction, preferably by
homogenization. In one homogenization technique, the granules first are mixed with an excess of
aqueous liquid, preferably water to form a slurry which is held for a sufficient time to allow the
granules to absorb the water and to swell. It is preferable that, after the holding period, there is no
excess water so that the slurry resembles a very thin mashed potato product. Preferably the swelling of
the potato granules during the holding step results in the formation of a substantially continuous
flowable mass prior to homogenization. If desired, some excess water could remain or the mashed
potato product could be more viscous. To achieve the preferred viscosity of the
dispersion of swollen granules at this stage, it is preferable that the weight ratio of
aqueous liquid to potato granules be from about 3: 1 to 10: 1 and more preferably from
about 5: 1 to about 9: 1. However, higher ratios such as 12: 1,15: 1 or 25: 1 may be used.
During the holding period, the temperature is preferably elevated in excess of about
110 F, preferably in the range of about 110 F to about 200 F or higher under some
circumstances, and more preferably in the range of about 165 F to about 190 F.
The holding time of the dispersion at such elevated temperatures is inversely related to
the temperature. Thus, for example, as little time as about 10 minutes could be
employed at higher temperatures while a time of up to 30 minutes to an hour or more
may be used for complete hydration at lower temperatures. Typically, 30 to 60 minute
holding time at 160 to 190 F assures efficient size reduction in the next step. It has
been found that holding times longer than 60 minutes do not adversely affect size
reduction. Substantial to complete hydration or swelling prior to homogenizing has the
benefit of more rapid and complete disintegration of granules upon homogenization.
The slurry formed in the holding step is then preferably homogenized under an elevated
pressure and temperature. The size of the particles of the homogenized slurry depends
on the homogenizing operating conditions. As the pressure is increased, the percentage of particles in
the desired range is increased. Pressures as low as about 1,000-3,000 psig can create particles less than
50 microns depending on the condition of the swollen granules in the slurry and the type of
homogenizer. Preferably, the pressure is excess of about 3,000 psig to achieve a homogenized slurry
having the desired particle size.
More preferably, the pressure is in excess of about 5,000 psig. When reference is made to"particle
size", the diameter of the potato particle at its widest point is intended.
Preferably, at least about 90% of the potato particles have a particle size of less than about 50 microns.
More preferably, at least about 90% of the potato particles of the homogenized slurry have a particle
size less than 25 microns. Still more preferably, at least about 90% of the potato particles of the
107/218
homogenized slurry have a particle size less than about 25 microns, yet more preferably less than 10
microns, to as low as a range of 0.10 to 10.0 microns, to as low as 1 micron.
One suitable type of homogenizer includes a positive displacement reciprocating pump
with a multiplex single-action plunger and a three-piece homogenizing valve assembly.
An example of a homogenizer of this type is the Niro Soavi (Model#NS 2006L) sold
by Niro, Inc. of Hudson, Wisconsin. To make the desired product, this type of
homogenizer is typically operated at pressures in excess of about 4,000 to 5,000 psig
and preferably in the range of about 7,000 to 10,000 psig or more. The pressure is
applied by forcing the liquid slurry through small passages under pressure at velocities
of 600-1000 ft/sec. The elevated pressure serves to comminute the particles by a
combination of factors including shearing (tear against a fixed surface), impingement
(high velocity impact against a fixed surface), distention (compression and tension
against a fixed surface), and cavitation (bursting due to high/low pressure variation).
This type of homogenizer tends to operate at elevated temperatures (about 140 F to
200 F, or higher, and preferably about 160 F to 190 F) due to the frictional forces
created during homogenization.
Another suitable type of homogenizer uses sonic forces that enable the use of lower
pressure. One such sonic homogenizer is sold under the trade name"XS"Sonolator by
Sonic Corporation, Stratford, Connecticut. It is an in-line homogenizer design that converts the kinetic
energy of high-velocity liquid streams into high-intensity mixing energy. The conversion of energy
within the liquid stream is accomplished by using a~ physical phenomenon used known as a"jet-edge
tone."Typically, a jet-edge of process liquid under pressure (usually supplied by a positive
displacement pump) is forced to an elliptical orifice at a velocity of 300 fps or more, and is directed at
the edge of a bladelike obstacle in its path. Between the orifice and blade-like obstacle, the velocity of
liquid sheds vortices perpendicular to the original flow vector. The shedding pattern is stable and
alternates so that a steady oscillation common in the sonic range occurs in the liquid. The stresses set
up with the liquid by sonic oscillations cause the liquid to cavitate in the ultrasonic frequency zone.
The high level of cavitation, combined with shear and turbulence in the mixing chamber, shatters the
particles.
For convenient storage, distribution and handling, the homogenized slurry can be dried to form a
powder. As used herein the term"potato powder"refers to dried fine potato particles suitable for use as a
fat mimetic Preferably, the potato powder has a moisture
content of less than about 12%, more preferably, less than about 10%, and most
preferably, about 8% or less. Upon rehydration, the potato particles retain the
properties that render them ideal for use as a fat mimetic. Any suitable drying
technique can be used to form the potato powder. Because of its convenience and ease
of use, particularly with large batches, a preferred drying method is conventional spray
drying. The term"fine starchy food powder"refers to a fine starchy food powder
having the moisture content in the range of said potato powder.
The term"powder particles"refers to the individual fine particles and aggregates of
such fine particles. Each aggregate is considered to have the particle size of the total
aggregate in contrast to the term"fine particles"which refers to the individual fine
particles whether aggregated or not.
Upon spray drying, the potato particles are appreciably larger than the particles of the
homogenized slurry, presumably due to the formation of aggregates of fine potato
particles. The majority of the powder particles in the potato powder formed by spray drying range in
size from about 5 microns to about 60 microns, and more typically from about 15 microns to about 60
microns, and even more typically, about 15 to about 45 ~ microns, with the average particle size being
about 30 microns. The size of the particles of the potato powder may vary depending upon the drying
methods used.
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When the potato powder is rehydrated, and observed under a microscope, smaller particles, ranging in
size from about 0.1 to about 10.0 microns (i. e. the size of the majority of particles from the
homogenated slurry), can be seen breaking away somewhat from the aggregate, forming a more loosely
connected, less compacted aggregate. When the potato powder is dissolved in excess water and heated
to about 60 C, the potato particles typically swell, so that the majority of particles range in size from
about 10 microns to about 100 microns, and more typically from about 20 microns to about 70 microns.
The rehydrated potato powder is the functional
equivalent of the homogenized slurry. For example, despite the increased particle size,
it does not impart a grainy texture, and thus serves as an excellent fat mimetic, even in
smooth-textured food products.
When the potato powder is dissolved in water to prepare a solution comprising about
2.5% potato particles or less, the solution behaves as a Newtonian fluid. As the
solution approaches 5%, the viscosity mimics that of liquid oils in that the viscosity of
the solution decreases with increasing temperature. It is believed that this property
helps impart a fatty mouthfeel. When a 5% solution of the potato powder is increased
from 30 C to 70 C, the viscosity decreases at least about 10%, more preferably at
least about 16%, and most preferably, at least about 22% or more. Preferably, the
viscosity of a 5% solution of the potato powder at 30 C is above about 20 cp, more
preferably above about 22 cp, and more preferably, about 25 cp or more. As shear is
applied to the potato particle-containing solution, it becomes non-Newtonian, and is
more aptly described as shear-thinning and pseudo-plastic. However, when the
temperature of the solution increases above about 60 C, or when it is subjected to high
shear, fluid behavior returns to resemble that of Newtonian fluids.
The potato powder of the present invention is highly hydrophilic, and while it disperses well in oil, it is
not oil soluble. The hydrophile-lipophile balance (HLB) value, whicli is widely used for classifying
surfactants, is an indication of a substance's solubility in the aqueous and oil phases. The potato powder
of the present invention preferably has an HLB value of about 12 or greater, preferably about 14 or
greater, more preferably about 16 or greater, and most preferably about 18 or greater.
The comminuted potato particles of the homogenized slurry and dried potato powder made by the
above methods are excellent fat substitutes. They may be mixed into a variety of edible food products
such as batter breading, beverages, bakery products, sauces, cultured dairy products, yogurt, chocolate
confections, puddings, ice cream, butter, margarine, salad dressing and mayonnaise, among others. In
one embodiment, the comminuted potato particles of the present invention can be added to these
products
in the aqueous dispersion in which they exit a homogenizer. Alternatively, the products
can be concentrated depending on the desired end use.
In one embodiment of the corn, rice, wheat and bean embodiments, conventional flours
of these starchy foods may be used as a starting material. The flours, typically not
precooked, may be mixed with water to form slurries at the same concentrations as for
the potato granules. The slurries may be held at the same concentration and at the same
suitable temperatures and times as the potato granules for swelling with the
concomitant benefits on disintegration during homogenization. This holding at
elevated temperature is one form of"precooking"for purposes of the present invention.
The same size ranges for the comminuted corn, rice and wheat flours may be used. In
another alternative, dry corn, rice, wheat and beans which typically have not been
precooked, and are ground, are formed into a slurry and held at an elevated temperature
as described for the granules. Preferably, the size of the particles formed during
grinding is selected to form a flowable slurry to be fed to the homogenizer.
Alternatively fresh corn, rice, wheat or beans can be cooked and sized to form a
flowable slurry for homogenization in a similar way to the method of fresh potatoes described above.
In general, the principles described for the potato products apply to the other predried starchy foods
products such as potato flakes, corn, rice, wheat and beans. Somewhat different conditions may be used
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for the different starting materials (e. g., a shorter holding time for flakes than granules to swell the
particles in a slurry prior to homogenization). The differences in the properties of these dry starchy
foods are well known in the art and do not alter the effectiveness of these starchy food materials in fine
particle form as fat substitutes.
Some end products in which the fat substitutes of the present invention can be used as a fat substitute
are as follows.
1. Beverages, such as cream liqueurs, cordials, mixers; beverage syrups and mixes, i. e., cocoa mixes;
flavored waters and stills; fruit juices/punches; and carbonated
seltzers, sodas or waters.
2. Confectionery, such as jelly-type candies (gum drops and licorice), hard candies
and gums, sweet spreads, sugarless candies, nougats/fondants, fruit
chews/caramels/taffy/fudge, marshmallows, meringues and foam-style confectionery.
3. Cheese products, such as processed cheese, cheese spreads, cheese foods,
cheese sauces, cheese dips, cream cheese, cottage cheese dressings, hard cheeses, semi
soft cheeses, imitation cheeses and related products.
4. Frozen confections, ices, and ice cream products, such as fruit sherbets and
sorbets, frozen yogurts, frozen ice pops (fruit juice, cream or other flavors), ice milk,
low-fat ice creams, conventional ice creams and gourmet ice creams and ice cream
toppings and sauces.
5. Fruit preparations, such as ice cream toppings, fruit bakery fillings for baked products and pastries,
fruit preparations for yogurt and other dairy products; and, finally, jams, jellies, marmalades and
preserves. ~ 6. Fluid milks, spreads, and creams, such as concentrated milk, flavored milks (chocolate,
strawberry, egg nog, etc.), imitation milks and syrups, milk shakes, margarine, margarine-butter blends,
reduced fat spreads, cream and imitation cream products, including coffee whitener and whipped
topping.
7. Mixes for water gels and dairy products, such as gelatin dessert mixes (cold or hot preparation,
refrigerated, frozen or shelf-stable), dry mix and liquid instant breakfast mix, bakery filling
creams/custards, whipped toppings and sauces, ice cream mixes/ready to freeze mixers, mousses,
puddings, cheese cakes and flans/custards.
8. Pastries and baked products, such as syrups for glazing, pies, pie fillings, cheese
cakes, cookie mixes and finished shelf-stable cookies, icings and frostings, including
no-fat, low-fat, etc.; bakery fillings (dairy and fruit based), topping, glazes; and baked
food products, including cakes, biscuits, muffins, breads and donuts.
9. Processed dairy products, such as yogurt beverages, yogurts, liegeois-type
pudding, milk gels, dessert creams, buttermilk, buttermilk beverages, fresh cheese
products, dips (both imitation and dairy based), sour cream (imitation, cultured and
direct set), cultured and direct set half-and-half or butter products.
10. Snack food products, such as extruded or sheeted snack foods, intermediate
snack food pellets/shapes, crackers, chips (potato, corn, rice and wheat based), cereals
(ready-to-eat, etc.), granola snacks and other novelties.
11. Soups, sauces, salad dressings, and dips, such as bottled, canned, dry or frozen
soups/mixes; specialty dry mixes, salad dressing mixes, savory and seasoned mixes,
dips, sauces, salsas, and gravies (ethnic styles inclusive); reduced calorie/no-fat/low-fat
sauces/gravies/salsas; mayonnaise and salad dressings/spreads, including oil and vinegar; dairy based,
tomato based and other vegetable or fruit puree dressings and spreads. ~ 12. Structured foods and meat
products, such as prepared foods and entrees, i. e., lasagna, raviolis, au gratin, flavored hashbrowns,
etc. ; macaroni and cheese, pasta products and sauces. Meat products that may be derived from poultry,
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beef, pork, lamb, etc., including frankfurters, sausages, low-fat meat patties, marinades and seasoning
pumped into hams or poultry.
13. Battered/breaded food products including meats, vegetables and fruits.
The comminuted potato particles can be incorporated in food products as an aqueous dispersion or as a
dry powder. The proportion of potato particles to other ingredients varies over a wide range, depending
on the end use. Referring to dry weight of the
comminuted potato particles, fat mimetic properties can be realized using amounts as
low as 0.1 % of the total dry weight of ingredients. However, for some food products,
about 30 % or even more of the comminuted potato particles may be desired. The
comminuted potato particles can be added as a fat substitute to fluid milks and flavored
milks at levels from about to increase viscosity, enhance opacity and
impart a mouthfeel similar to full fat products. Similarly, about 0.1 % to 5% of the
comminuted potato particles can be added to yogurt and sour cream preparations for the
same reasons. Up to about 10% of the comminuted potato particles can be added to
margarine or butter to produce fat reduced spreads or sticks. Reduced fat pasteurized
process cheese and cheese food/spreads can be prepared with inclusion of up to about
10% or more of the comminuted potato particles. When added at levels of up to about
5% the comminuted potato particles function as a fat substitute, stabilizer and opacity
enhancer for no and low-fat ice creams. Reduced fat salad dressing are produced with
addition of up to about 10% of the comminuted potato particles.
Examples
The following examples are offered for illustrative purposes only, and are not intended to limit the
scope of the present invention in any way. ~
Example 1: Preparation of homogenized potato granule slurry
Potato granules were blended with 1 part potato granule to 7 parts of water (by weight), heated and
held at a temperature of 160 F to 190 F for 1 hour. The granules absorbed water and completely
swelled to form a slurry. Two different types of homogenizers were used to comminute the potato
particles in the slurry. The first homogenizer had a positive displacement reciprocating pump with a
multiplex single-action plunger and a three-piece homogenizing valve assembly (manufactured by
Niro, Hudson, WI).
Pressures of 9,000 to 10,000 psig were used at a temperature of about 160 F to 190 F.
Visual inspection of the resulting homogenized slurry under a microscope revealed that the vast
majority of potato particles have a size of less than about 10 microns.
The second homogenizer used was an XS model Sonolator sonic-type homogenizer,
which was used at about 5,000 psig. The resulting homogenized slurry has similar
characteristics to the slurry homogenized using the Niro homogenizer.
Example 2: Preparation of Potato Powder
The homogenized slurry prepared in Example 1 was spray dried under the following
conditions. The homogenate was pumped to an FEW pilot spray drier and
About 90% by weight of the particles had a size of greater than 8.82 urn; 75% were greater than 17.55
um, 50% were greater than 29.22 urn, 25% were greater than 42.76~ um, and 10% were greater than
57.08.
When the spray dried product was dissolved in water at a dilution of 1: 6 (w: w), and heated to 60 C,
the particles swelled appreciably. Particle size distribution for this solution was as follows:
Mean particle size: 51.04 um
Median particle size: 42.04 pm
Standard deviation: 38.70 pm
About 90% of the particles had a size of greater than 10.22 llm; 75% were greater than 22.48 pm, 50%
were greater than 42.04 um, 25% were greater than 69.59 urn, and 10% were greater than 104.9 um.
The dry potato powder had an HLB value of about 19.
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When a 5% solution of the potato powder was prepared in water at 30 C, the viscosity
was 25 cp. When temperature was increased to 70 C, the viscosity dropped to 19 cp.
Example 3: Preparation of Reduced-Fat Food Products
The following recipes compare the preparation of reduced-fat food products using the
dry potato powder form of the comminuted potato particles of the present invention
with conventional preparation methods. The first recipe demonstrates the cost savings
that can be achieved by using comminuted potato particles as a fat mimetic compared
to conventional products.
A. LOW FAT SOUR CREAM (Two-Thirds Reduced Fat-6%)
Potato-Containing Formula Conventional Formula~
(% Weight f% Weight
Ingredients
Potato Powder 3%
Nonfat Dry Milk 3% 10%
Skim Milk 77.442% 73.242%
34% Fat Heavy cream 16% 16%
Sodium Citrate 0.1 % 0.1 %
Potassium Sorbate 0.05% 0.05%
15X Starter Distillate 0.1 % 0.1 %
Lactic Acid 0.1 % 0.1 %
Citric Acid Solution (50%) 0.1 % 0.1 %
Gelatin/Pectin Stabilizer 0.1% 0.3%
Sour Cream Culture 0.008% 0.008%
TOTAL 100% ($. 1833/Ib) 100% ($. 2052/1B)
The process for making the potato powder-containing low-fat sour cream is as follows.
Disperse potato powder, nonfat dry milk, sodium citrate. and potassium sorbate into skim milk. Blend
with heavy cream. Heat to 140 F or higher. Homogenize in dual stage homogenizer (500/2500 psi).
Pasteurize at 176-178 F for 25-32 seconds. Cool to 72-80 F.
Inoculate vat with sour cream cultures. Incubate at 72-75 F for 14-16 hours. Target pH of 4.65-4.85
and Titratable Acidity (T. A.) of 0.88-0.93. Add acids and starter distillate while breaking the set in the
vat. Pump the low fat sour cream through an inline homogenizing screen. Package and refrigerate.
The procedure for the preparing the conventional product is the same as that as the potato-containing
formula with the exception that the incubation occurs at temperatures ranging from about 72-75 F for
about 15-18 hours.
B. YOGURT (Plain)
Potato-Containing Product Conventional Products
Ingredients (% Weight) (% Weight)
Potato Powder 3.0%
Skim Milk 96.95% 94.75% 94.84%
NFDM 5.0% 5.0%
Gelatin (250 Bloom) 0.2%
Pectin 0.2%
Yogurt Cultures 0.05% 0.05% 0.05%
TOTAL 100.0% 100.0% 100.0%
The process for making the potato-containing yogurt is as follows. Mix dry potato powder with skim
milk and heat to 100 F. Homogenize in dual stage homogenizer
(500/2500 psi).
Pasteurize at 176-185 F for 25-32 seconds. Cool to 110 F and inoculate with yogurt
cultures. Incubate at 107-113 F for about 3.5 to 4.2 hours. Target a pH of 4.2-4.5 and
T. A. of 0.92-0.95. Cool and package as desired. Applicable for use as pre-stirred or
fruit on the bottom.
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The process for preparing conventional yogurt is the same, except that rather than using
potato powder, nonfat dry milk blended with pectin or gelatin is mixed with the skim
milk. Another difference is that the conventional recipe requires a longer incubation
time of about 5 hours. Thus, use of the comminuted potato particles shortens the
ripening time by nearly 20%.
C. NON-FAT ICE CREAM (Total Solids 32.8%)
Conventional Product Potato-Containing Product
Ingredients Chocolate Vanilla Chocolate Vanilla
Potato Powder---------4% 4%
Natural Vanilla (2X)-----0.3%-----0.3%
Chocolate Flavor. 5%----. 5%
Stabilizer Blend
(Kelco Dariloid 100). 2%. 2%. 2%. 2%
Milk (Skim) 71.1% 71.57% 74.1% 74.57%
Granulated Sugar 13.0% 13.0% 13.0% 13.0%
Corn Syrup Solids
(35-48 DE) 6.0% 8.0% 6.0% 8.0%
Non-Fat Dry Milk 7.0% 7.0%--Cocoa (12% Fat)
Emulsifier Blend. 2%. 2%. 2%. 2%
TOTAL 100% 100% 100% 100%
Blend all the dry ingredients. Blend all the liquid ingredients except for the flavors.
Add the dry ingredients and emulsify with maximum agitation. Mix and heat to 140 F. Homogenize in
a dual stage homogenizer (500/2500 psi) or a single stage at 3000 psi. Add flavor as indicated. Freeze
with desired overrun (target 75% or higher).
D. 68% REDUCED FAT MARGARINE SPREAD (25% Fat)
Ingredients % Weight
Fat Phase
Dimodan LSK (Danisco) 0. 4%
Beta Carotene
Flavor#5104 (Danisco) or#2340 0.15%
Ingredients % Weight
Fat Blend 24.19%
35 Parts Cottonseed Oil 41 /42 C 48.47%)
(or Soybean Oil 41 /42 C)
30 Parts Liquid Vegetable Oil (7.25%)
35 Parts Cottonseed Oil 35 /36 C(8.47%)
(or Soybean Oil 35 /36 C)
Water Phase
Water 68.01 %
Grinsted LFS 560 Pectin 2.0%
Salt 1.2%
Flavor#5105 (Danisco) 0.05%
Potato Powder 4.0%
TOTAL 100%
Blend dry ingredients for water phase and disperse into water. Pasteurize as necessary (194 F for 10
minutes). Blend fat phase ingredients and heat to 140 F to 158 F.
Cool to 122 F to 140 F. Cool the water phase to 122 F-140 F and mix the water phase into the oil
phase using firm agitation (to the point of minimal splattering on the sidewalls of the mixing vessel).
The water phase added to the oil phase should not exceed a 25% volume addition rate-per-minute
allowing 4-5 minutes for complete transfer of the water phase into the oil phase. Invert the emulsion by
cooling down with constant gentle stirring. (Target a pack-off exit temperature of 44 -54 F for
automated continuous equipment.) If using manual equipment, target a product packaging temperature
of 50 -55 F. Refrigerate at 38 F.
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E. 25% REDUCED FAT MARGARINE SPREAD (60% Fat)
Conventional Product Potato-Containing
80/20 M Product
Ingredients (% Weighty 40/40 Margarine
(% Weight
Fat Phase
Dimodan PVK (Danisco) 0.15% 0.15%
Soya Lechithin 0.20% 0.20%
Beta Carotene 4 ppm 4 ppm
Flavor#3647 (Danisco) 0.07% 0.07%
Fat Blend 79.58% 59.6%
20 Parts Cottonseed Oil 41 /42 C (15.92%) (14.9%)
10 Parts Soya Bean Oil 35 /36 C (7.96%)--70 Parts Liquid % egetable Oil (55.5%) (44.7%)
Water Phase
Water 18.5% 36.067%
Whey Powder 0.5%--Salt 1.0% 1.0%
Potato Powder----2.9% Flavor #2478 (Danisco)--0.013%
TOTAL 100% 100%
The procedure for making both the potato-containing product and the conventional product are as
follows. Blend dry ingredients for water phase and disperse into water.
Pasteurize as necessary (194 F for 10 minutes). Blend fat phase ingredients and heat to 140 F to 158
F. Cool the water phase to 122 F to 140 F and mix the water phase into the oil phase using firm
agitation (to the point of minimal splattering on the sidewalls of the mixing vessel). The water phase
added to the oil phase should not exceed a 25% volume addition rate-per-minute allowing 4-5 minutes
for complete transfer of the water phase into the oil phase. Invert the emulsion by cooling down with
constant gentle stirring. (Target a pack-off exit temperature of 44 -54 F for automated continuous
equipment.) If using manual equipment, target a product packaging temperature of 50 -55 F.
Refrigerate at 38 F.
F. VERY LOW/NO FAT CHOCOLATE MILK
Potato-Containing Product Conventional Product
Ingredient (% \Veight) (% Weight
Potato Powder 1.0%--1.0%Carrageenan-----0.02%
Skim Milk 91.5% 92.48%
Sugar 6.0% 6.0%
Cocoa Powder 1.5% 1.5%
TOTAL 100% 100%
Dry blend the potato powder with the sugar and cocoa powder. For the conventional product. dry blend
the carrageenan with the sugar and cocoa powder. Disperse the dry blend into the milk with high
agitation to avoid lump formation. Heat to 140 F and homogenize at 700/1500 psi (two-stage) or 2000
psi (single-stage). Pasteurize at 176185 F for 25-32 seconds. Cool to 38 F and package.
G. RANCH STYLE BUTTERMILK SALAD DRESSING (50% Reduced Fat)
Conventional Product Potato-Containing
(35% Fat) Product (17% Fat)
% (Bv Weight) % (Bv Weight)
Ingredients
Potato Powder-----6.0%
Vegetable Oil 34.19% 17.0%
Buttermilk (Cultured) 23.0% 23.0%
Buttermilk Powder 2.4%
Water 30.55% 46.14%
Egg Yolk (Pre-pasteurized) 2.0% 2.0%
Sugar 1.8% 1.8%
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Salt 1.6% 1.6%
Modified Corn Starch 3.0%---Conventional Product Potato-Containing
Ingredients (35% Fat) Product (17% Fat) ~
% (Bv Weight % (By Weight
Lactic Acid (88%) 0.41%0. 41%0.41%0. 41%
Garlic Powder 0.1 % 0.1 %
Celery Salt 0.09% 0.09%
Sorbic Acid 0.05% 0.05%
Dehydrated Parsley Flakes 0.04% 0.04%
Black Pepper 0.02% 0.02%
Pectin or Carrageenin 0.75% 0.75%
TOTAL 100% 100%
Preblend the pectin, sugar, salt and starch or potato powder and add into the water phase (water and
lactic acid). Heat to 145 F to dissolve pectin. Cool to 122 F and add cold buttermilk, egg yolk,
seasoning, sorbic acid and buttermilk powder. Add the oil slowly to the water phase with constant
agitation (i. e., to the point of minimal splattering on the sidewalls of the vessel). The oil phase added
to the water phase should not exceed 25% volume addition rate-per-minute allowing 4-5 minutes for
complete transfer of the oil phase into the water phase. Blend with adequate aeration as high speed.
Homogenize at less than 75 psi or use a colloid mill. Package and refrigerate at 38 F.
H. CREAMY ITALIAN SALAD DRESSING (50% Reduced Oil)
Conventional (60% Fat) Potato-containing (30% Fat)
Ingredients (% Weight) (% Weight)
PotatoPowder-----6.0%
Pectin 0.5% 0. 5%
Vegetable Oil 58.0% 28.0%
Water 18.48% 43.48%
Vinegar (5% Acetic Acid) 13.0% 13.0%
Conventional (60 / Fat) Potato-containine (30 /o Fat)
Ingredients ( / Weight) (% Weight)
Parmesan Cheese. Grated 5.0% 4.0%
Salt 2.0% t 2.0%
Sugar 1.5% 1.5%
Lemon Juice 1.0% 1.0%
Dehydrated Minced Onion 0.15% 0.15%
Dehydrated Minced Garlic 0.12% 0.12%
Dry Mustard 0.09% 0.09%
Ground Celer, Seed 0.08% 0.08%
Oregano. Leaf 0.02% 0.02%
Paprika 0.02% 0.02%
Thyme 0.02% 0.02%
Black Pepper 0.01% 0.01%
Bay Leaf. Ground 0.005% 0.005%
Marjoram. Ground 0.005% 0.005%
TOTAL 100% 100%
Preblend dry ingredients (pectin and/or potato powder. salt. sugar) and add into the water phase (water
vinegar, lemon juice). Heat to 145 F to solubilize the pectin. Cool to 95 F and add Parmesan cheese
and spices with adequate mixing. Add the oil slowly to the water phase with constant agitation (i. e., to
the point of minimal splattering on the sidewalls of the vessel). The oil phase added to the water phase
should not exceed 25% volume addition rate-per-minute allowing 4-5 minutes for complete transfer of
the oil phase into the water phase. Blend completely or pass through a colloid mill (minimal shear
setting to avoid damage to particulates). Package and refrigerate at 38 F.
LOW FAT MAYONNAISE SPREAD-TACO FLAVORED
(Cholesterol Free and 50% Reduced Fat)
Conventional Product Potato-Containing Product
(67% Fat) % Fat)
Ingredients (Weight % ! (\N eight %)
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Potato Powder-----5.0%
Pectin 0.75% 0.75%
Soybean Oil 67.8% 33.0%
Egg Whites (pre-pasteurized) 13.30% 13.30%
Water 9.05% 38.85%
Vinegar (5% Acetic Acid) 6.75% 6.75%
Corn Syrup (35 DE) 1.00% 1.00%
Salt 1.00% 1.00%
Lactic Acid (88%) 0.2% 0.2%
Mustard Flour (Optional) * 0.1% 0.1%
Cayenne Pepper (Optional) * 0.05% 0.05%
TOTAL 100% 100% *Optional ingredients can be omitted to provide a non-flavored, low-fat
mayonnaise.
Mix water. vinegar and lactic acid. Blend the pectin and/or the potato flour into the water phase with a
constant agitation and heat to 145 F to solubilize the pectin. Cool to below 125 prior to addition of
egg whites. Add preblended dry ingredients (seasonings, etc.) and egg whites to the water phase. Add
the oil slowly to the water phase with constant agitation (i. e., to the point of minimal splattering on the
sidewalls of the vessel). The oil phase added to the water phase should not exceed 25% volume
addition rate-per-minute allowing 4-5 minutes for complete transfer of the oil phase into the water
phase. Blend with adequate aeration at high speed. Homogenize at less than 50 psi or use a colloid mill.
Package and refrigerate at 30 F.
J. POURABLE SALAD DRESSING (43% Reduced Fat)
Conventional Product Potato-Containing Product
(35% Fat) (20% Fat)
Ingredients f Weight %') (Veight %)
Potato Powder-----6.0%
Water 22.82% 38.82%
Vegetable Oil (liquid) 35.0% 20.0%
Sugar 10.0% 7.0%
Egg Yolk (pre-pasteurized) 4.0% 4.0%
Vinegar (5% Acetic Acid) 20.0% 20.0%
Salt 1.5% 1.5%
Modified Corn Starch 4.0%---Carrageenin or Pectin 0.75%
Non Fat Dry Milk or 1.5% 1.5%
Buttermilk Solids/Powder
Dimodan LSK (Danisco) 0.2% 0.2%
Onion Powder 0.02% 0.02%
Garlic Powder 0.01% 0.01%
Mustard Powder 0.02% 0.02%
TOTAL 100% 100%
For the conventional product. the procedure is as follows. Blend all dry ingredients.
Mix water and vinegar and heat to above 145 F. Mix in dry ingredients with increased agitation to
completely blend. Let mixture cool to 130 F and add egg yolks (prepasteurized). Add preblended dry
ingredients (seasonings, etc.) and egg whites to the water phase. Add the oil slowly to the water phase
with constant agitation (i. e.. to the point of minimal splattering on the sidewalls of the vessel). The oil
phase added to the water phase should not exceed 25% volume addition rate-per-minute allowing 4-5
minutes for complete transfer of the oil phase into the water phase. Homogenize at less than 75 psi or
use a colloid mill. Target pH at 3.0 to 4.0. Package as desired.
For the potato-containing product, the procedure is as follows. Melt the Dimodan LSK into a portion of
the liquid oil. Add the mixture to the remaining oil. Blend all dry ~ ingredients. Mix water and vinegar
and heat to above 145 F. Mix dry ingredients into the water and vinegar. Let mixture cool to 122-140
F. Mix the oil mixture into the water mixture with agitation (i. e., to the point of minimal splattering on
the sidewalls of the vessel). The oil phase added to the water phase should not exceed 25% volume
116/218
addition rate-per-minute allowing 4-5 minutes for complete transfer of the oil phase into the water
phase. Homogenize at less than 75 psi or use a colloid mill. Package and refrigerate at 38 C.
K. REDUCED FAT PASTEURIZED PROCESS CHEESE
OR PROCESSED CHEESE FOOD/SPREAD
Low Fat Cheese
Food/Spread Low Fat Process Conventional product
Ingredients (% Weight) f% Weight f% Weight)
Potato Powder 8.0 8.0--Water 39.5 28.0 7.5
Cheddar (3 months) 46.0 56.0 80.0
Cheddar (9 months) 4.5 6.0 9.5
0.0 0.0 1.0
Salt
Disodium
Phosphate 1.0 1.0 1.0
Cheddar Paste
(Enzyme Modified) 1.0 1.0 1.0
Annatto 0.15 0.15 0.10
TOTAL 100% 100% 100%
Blend all dry ingredients and disperse in water. Cook to 145 F. Grate cheese and
combine with dry ingredients and water. Cook and stir constantly until 170 F is
reached (in a double boiler steam jacketed kettle, or steam injection cheese cooker predetermine steam
condensation water contribution). Pour into molds. Cool, wrap, and refrigerate. Allow 72 hours before
evaluation. ~
Example 4: Preparation of homogenized potato flake slurry
The method of Example 1 is used substituting potato flakes for potato granules. This slurry is prepared
into a potato powder as set out in Example 2.
Example 5: Preparation of homogenized slurry from raw potatoes
Fresh Russet potatoes were abrasive peeled and sliced to about 1"thick. These slabs were heated in 190
F water for about 20 minutes. The precooked slabs were then cooled in a 70 F water tank for about 60
minutes. The precooked and cooled slabs were then further cooked for 60 minutes in a 160 F water
bath. Cooked potato slabs were mashed and 190 F water was added to the resultant mash to create a
slurry with
solids content of about 12%. This slurry is homogenized as set forth in Example 1 and
prepared into a potato powder as set out in Example 2.Data supplied from the esp@cenet database Worldwide
Claims:
Claims of WO0022939
WHAT IS CLAIMED IS: 1. A method for making a fat substitute comprising comminuting a
precooked starchy food to fine starchy food particles, wherein at least about 90% by weight of said fine
starchy food particles have a particle size of less than about 50 microns.
2. The method of Claim 1 in which at least about 90% by weight of said fine starchy food particles
have a particle size of less than about 25 microns.
3. The method of Claim 1 wherein at least about 90% by weight of said fine starchy food particles have
a particle size of less than about 10 microns.
4. The method of Claim 1 wherein said precooked starchy food particles are
comminuted by dispersion in an aqueous liquid to form a slurry and homogenizing said
slurry.
5. The method of Claim 4 wherein said precooked starchy food particles are dried
prior to homogenization, and wherein said slurry is held at an elevated temperature for
sufficient time to swell the potato granules.
117/218
6. The method of Claim 5 in which said elevated temperature is in excess of about
110 F.
7. The method of Claim 5 in which said slurry is held for at least 10 minutes prior
to homogenization.
8. The method of Claim 4 in which the weight ratio of aqueous liquid to starchy
food particles in said dispersion is from about 3: 1 to about 10: 1.
9. The method of Claim 5 in which the slurry forms a substantially continuous
flowable mass prior to homogenization.
10. The method of Claim 5 in which most of said aqueous liquid is absorbed by said precooked starchy
food particles prior to homogenization. ~ 11. The method of Claim 4 in which said homogenization is
performed at a pressure in excess of about 3,000 psig.
12. The method of Claim 4 further comprising drying the homogenized slurry to form a starchy food
powder.
13. The method of Claim 12 wherein said drying is performed by spray drying.
14. The method of any one of Claims 1 to 5 in which said starchy food is selected
from the group consisting of potato, corn, rice, wheat and beans.
15. The method of Claim 14 in which said starchy food comprises potato granules.
16. The method of Claim 14 in which said starchy food comprises potato flakes.
17. The method of Claim 14 in which said starchy food comprises fresh precooked
potato.
18. A fat substitute prepared by the method of Claim 14.
19. A fat substitute comprising precooked starchy fine food particles, wherein at
least about 90% by weight of said fine particles have a particle size less than about 50
microns.
20. The fat substitute of Claim 19 in which at least about 90% of said fine particles
have a particle size less than about 10 microns.
21. The fat substitute of Claim 19 further comprising an aqueous solution in which said fine starchy
food particles are dispersed thereby forming a slurry.
22. The fat substitute of Claim 19 comprising additional ingredients to form a member selected from
the group consisting of batter breading, a beverage, a bakery product, sauces, cultured dairy products,
confections, puddings, ice cream, butter, margarine, salad dressing, mayonnaise, cheese products,
frozen confections, fruit preparations, fluid milk products and substitutes, snack food products, soup,
sauces, dips, and structured meat products.
23. The fat substitute of Claim 22 wherein said fine particles comprise at least about 0.1 % on a dry
weight basis of said food product.
24. A fat substitute comprising precooked starchy food fine particles, characterized in that a 5%
dispersion of said starchy food fine particles at 30 C have a higher viscosity than that of a 5%
dispersion of said starchy food fine particles at 70 C.
25. The fat substitute of Claim 24 wherein said viscosity at 30 C has a higher
viscosity has at least about 10% greater than said viscosity at 70 C.
118/218
26. The fat substitute of Claim 24 wherein said viscosity at 30 C is about 20 cp or
greater.
27. The fat substitute of Claim 24 wherein said viscosity at 30 C is about 22 cp or
greater.
28. The fat substitute of Claim 24 wherein said starchy food fine particles have a
hydrophile-lipophile balance value of about 16 or greater.
29. The fat substitute of Claim 24 characterized in that the starchy food fine
particles comprises a powder comprising aggregates of said fine particles wherein at
least about 50% by weight of said aggregates have a size between about 20 microns to about 70
microns.
30. The fat substitute of Claim 24 comprising additional ingredients to form a food composition
selected from the group consisting of batter breading, a beverage, a bakery product, sauces, cultured
dairy products, confections, puddings, ice cream, butter, margarine, salad dressing, mayonnaise, cheese
products, frozen confections, fruit preparations, fluid milk products and substitutes, snack food
products, soup, sauces, dips, and structured meat products.
31. The fat substitute of Claim 30 wherein said fine particles comprise at least about 0.1% on a dry
weight basis of said food product.
32. The fat substitute of any one of Claims 19 to 24 in which said starchy food is
selected from the group consisting of potato, corn, rice, wheat and beans.
33. The fat substitute of Claim 32 in which said starchy food is potato granules.
34. The fat substitute of Claim 32 in which said starchy food is potato flakes.
35. The fat substitute of Claim 32 in which said starchy food is fresh precooked
potatoes.Data supplied from the esp@cenet database - Worldwide
119/218
20. WO9417673
- 8/18/1994
CHEWING GUM CONTAINING WHEAT GLUTEN
URL EPO =
http://v3.espacenet.com/textdoc?F=3&CY=ep&LG=en&IDX=WO9417673
Inventor(s):
SHAW JAMES J (--); WONG LUCY LEE (--); GRAFF ALLAN H (--); OLAYA
HECTOR (--); BARCELON SHIRLEY A (--); DEGADY MARC (--); BRINE CHARLES J (--)
Applicant(s):
WARNER LAMBERT CO (US)
IP Class 4 Digits: A23G
IP Class:A23G3/30
E Class: A23G3/30; A23G4/08
Application Number:
WO1994US01175 (19940131)
Priority Number: US19930013595 (19930204)
Family: WO9417673
Equivalent:
EP0676923; US5366740
Cited Document(s):
US1700387; US2586675; US2469861; FR2156530; JP54044071
Abstract:
Abstract of WO9417673
A digestible, biodegradable chewing gum comprising wheat gluten and a texturizing agent such as
calcium carbonate, rice flour or ascorbic acid. The chewing gum can be swallowed and digested, or it
can be discarded in ordinary compost waste facilities.Description:
Description of corresponding document: US5366740
BACKGROUND OF THE INVENTION
1. Field of the Invention
This invention is directed to chewing gum compositions comprising wheat gluten and to methods for
manufacturing such compositions.
2. Description of Related Art
Conventional chewing gums have achieved broad success in the marketplace. Such chewing gums
typically comprise gum base and other components that provide pleasant chewing characteristics.
Unfortunately, conventional chewing gums have several drawbacks. Conventional chewing gum bases
are not "biodegradable," or digestible, and disposal of conventional chewing gums can cause unsightly
litter.
Gluten has been tried as a digestible and biodegradable alternative to conventional chewing gum base.
U.S. Pat. No. 3,814,815 to Hashimoto et al., issued on Jun. 4, 1974, for example, is directed to the use
of a gum base of gluten denatured more than 10%.
Another attempt to use gluten as a gum base, U.S. Pat. No. 2,469,861 to Cohoe, issued May 10, 1949,
is directed to a chewing gum base comprising a combination of zein and wheat gluten. U.S. Pat. No.
120/218
2,586,675 to Lutz, issued Feb. 19, 1952, is also directed to an edible chewing gum composition
comprising wheat gluten.
Japanese Patent No. 52,096,771, published Aug. 13, 1977, is directed to using freeze-dried wheat
gluten in chewing gum. Japanese Patent No. 54,044,071, published Apr. 7, 1979, is directed to a wheat
gluten chewing gum base made by cross-linking wheat gluten with a protein, polysaccharides,
saccharides and oligiosaccharides, such as starch, mannan, agar, gum arabic, curdlan, and dextran. The
cross-linking is carried out by application of microwaves and is done in the presence of water.
Japanese Patent No. 52,120,168, published Oct. 8, 1977, is directed to a chewing gum-like food
containing 5-50% fibrous milk protein, 5-30% non-edible chewing gum base, 50-95% edible nougat (or
both), sweetener and flavoring.
Wheat gluten has also been used an a oil absorbing agent in a conventional, chocolate, chewing gum in
Japanese Patent No. 59,055,148, published Mar. 30, 1984, and gluten has been used as a pigment
retention agent in conventional chewing gum in Japanese Patent No. 58,094,350, published Jun. 4,
1983.
Gluten has also found use in a variety of fields. U.S. Pat. No. 3,409,440 to Hobl, issued Nov. 5, 1968 is
directed to a heat stable wheat protein suspension by bringing denatured wheat gluten into an aqueous
suspension and establishing a pH of 3.7 to 4.9 by the addition of a food acid, for use in bakery goods.
U.S. Pat. No. 2,461,829 to Lowen is directed to the use of wheat gluten in medicinal capsules.
Despite the use of gluten in other fields, gluten's use in the chewing gum field has been hampered by a
number of organoleptic factors, and no gluten based chewing gum has gained wide acceptance in the
American market, regardless of the advantages of a degradable, edible chewing gum.
SUMMARY OF THE INVENTION
It is an object of the invention to provide a digestible, degradable, gluten-based chewing gum having
acceptable flavor, sweetness and organoleptic qualities.
It is also an object of the invention to provide unique texturizing agents for a protein and carbohydrate
based chewing gum.
It is another object of the invention to provide a method for making a chewing gum from digestible and
degradable materials.
Additional objects and advantages of the invention will be apparent in part from the following
description of the invention.
To achieve the objects of the invention, as broadly sen out herein, the invention comprises a longchewing composition prepared from hydrated grain protein and other ingredients to mimic the texture
and chew properties of chewing gum. Gluten, particularly wheat gluten, is elastic and long chewing,
but it is difficult to hydrate uniformly, is prone to clumping and has a blubbery texture that makes it
unsatisfactory as a chewing gum ingredient. The chew texture of gluten is softened by the addition of
calcium carbonate or glutinous rice flour to wheat gluten. Whey protein, rice protein concentrate and
polydextrose or glycols such as glycerin and propylene glycol, may also be used. Other suitable
softening agents include ascorbic acid and other ingredients commonly used as dough conditioners or
that enter into redox reactions with wheat gluten.
The invention also provides controlled flavor release over an extended duration. As a result, a lower
level of flavor may be used compared to conventional chewing gums.
DESCRIPTION OF PREFERRED EMBODIMENTS
The presently preferred embodiments of the invention will now be set forth.
121/218
The invention comprises gluten as a substantial portion of the chewing gum base. Preferably, the gluten
is wheat gluten, and most preferably the wheat gluten is vital wheat gluten or some other nondenatured
wheat gluten. The gluten may comprise from about 15% to about 75% by weight of the final
composition, preferably from about 20% to about 65% by weight, and most preferably from about 30%
to about 55% by weight. Higher amounts of gluten will make the chewing gum composition
unacceptably tough, due to not enough water being present in the composition to hydrate the matrix
formed by the gluten, and too little gluten will prevent the chewing gum from forming an adequate
matrix to make a chewing gum bolus.
A blend of spray dried and flash dried wheat glutens combine to produce a texture which more closely
mimics that of chewing gum than does either gluten type alone. The spray dried gluten is chemically
treated to permit the atomization required for spray drying.
Increasing the ratio of flash dried to spray dried gluten increases the piece hardness and chew texture.
Higher levels of spray dried gluten produce a smoother, more evenly hydrated product. The particular
ratio desired depends upon other formulation ingredient levels, notably those of water, glycerin and the
texture modifiers outlined below.
Hydrated wheat gluten forms an elastic bonding network that can be used as a chewing gum. Gluten
alone, however, does not provide an organoleptically acceptable chewing gum. It is prone to crumbling
and is difficult to hydrate uniformly to form an acceptable chewing gum bolus in the mouth.
Chewing gum compositions of the invention typically include water as an ingredient. Water may
comprise from about 10% to about 40% by weight of the chewing gum composition, preferably from
about 15% to about 30%, and most preferably from about 20% to about 25%.
In order to overcome the limitations of using gluten alone as a gum base, the chewing gum of the
invention may additionally comprise a texturizing agent. The texturizing agent should be degradable
and edible like wheat gluten, and should act to modify the elastic bonding network of the gluten
without disrupting the matrix and assist in uniform hydration of the gluten.
Calcium carbonate is a preferred texture modifier. Other salts such as dicalcium phosphate, tricalcium
phosphate, magnesium stearate and the like are also appropriate. Preferably, the calcium carbonate
comprises from about 3 to about 20% by weight of the chewing gum composition, more preferably
from about 3 to about 10% and most preferably from about 5 to about 8%.
Certain carbohydrates have proven to be acceptable texturizing agents. One such agent is glutinous rice
flour, a mixture of carbohydrates and proteins. Preferably, the rice flour comprises from about 5% to
about 20% by weight of the chewing gum composition, more preferably from about 6% to about 18%,
and most preferably from about 7% to about 15%. The most preferred level is 9.2%. The addition of
rice flour improves the texture of the chewing gum. Other grain flours, such as bread flour and corn
starch, that improve the texture of the chewing gum can also be used. Some other flours, however, can
make the gluten matrix disintegrate.
Polydextrose may also act as a texturizing agent for gluten-based chewing gums. Glucose, sucrose and
polyols such as sorbitol or mannitol, however, are not acceptable at levels used in conventional
chewing gums. Preferably, the polydextrose may comprise from about 5% to about 20% by weight of
the chewing gum composition, more preferably from about 6% to about 18%, and most preferably from
about 7% to about 15%.
Certain commercially available proteins may also be used as texturizing agents. Whey protein and rice
protein concentrates are especially preferred for use as texturizing agents. Not all proteins, however,
are useful as texturizing agents. Soy proteins and pea proteins cause the gluten network to disintegrate.
Preferably the texturizing protein should comprise from about 5% to about 20% by weight of the
chewing gum composition, more preferably from about 6% to about 18%, and most preferably from
about 7% to about 15%.
122/218
When used together, the texturizing protein and the texturizing carbohydrate should comprise from
about 5% to about 20% by weight of the chewing gum composition, more preferably from about 6% to
about 18%, and most preferably from about 7% to about 15%.
Another texturizing agent that may be used in conjunction with the texturizing agents discussed above
is ascorbic acid. Ascorbic acid produces a less lumpy, noticeably smoother texture to the chewing gum.
Preferably the ascorbic acid should comprise up to about 1% of the chewing gum, by weight. Other
ingredients commonly used as dough conditioners or ingredients that enter into oxidation-reduction
(redox) reactions with wheat gluten may also be used.
Acidulants may also be added to the chewing gum in limited amounts. Acidulants include, but are not
limited to, edible acids typically used in food products for flavor. Preferred acids include acetic, citric
and lactic acid.
Flavors and intense sweeteners may also be added in appropriate amounts. One advantage of the
invention is that flavors and sweeteners are more fully and more evenly released by the chewing gum
of the invention than is the case with conventional chewing gums. Flavors and intense sweeteners may
comprise up to about 1% by weight of the chewing gum.
Other agents may be added to the chewing gum to bring about various refinements in the organoleptic
or processing qualities of the chewing gum. Hydrocolloids, such as agar, acacia, guar, carrageenan,
pectin and alginates; amino acids, such as cysteine and protein hydrolysates; processing aids such as
magnesium stearate and microcrystalline cellulose; antimicrobial agents, such as sorbates, benzoates
and propionates; antioxidants such as BHA and BHT; acidulants such as citric acid; colors and dyes,
such as carotenoids, certified dyes and lakes and natural color; celluloses, such as cellulose gum;
processing agents, such as chelating agents, dough conditioners and release agents; emulsifiers, such as
acetylated monoglycerides, glycerol esters and lecithin; enzymes, such as amylases, cellulases and
proteases; grains and flours such as wheat, rice, barley, buckwheat and pea; proteins such as
lactalbumin, ovalbumin, and milk solids; carbohydrates, such as maltodextrins, dextrins and
hydrogenated starch hydrolysates; bulk fillers such as dietary fiber, yeast cell walls; calcium carbonate,
talc, dicalcium phosphate and the like; humectants such as glycerin, sorbitol, propylene glycol, 1-3
hexylene glycol and triacetin; starches such as corn, wheat and modified starches; fruits, dried fruits
and fruit concentrates; and zein and other film forming agents such as carboxymethyl cellulose.
The method for preparing the chewing gum of the invention begins with blending wheat gluten and
texturizing agents such as calcium carbonate or glutinous rice flour along with other ingredients such as
potassium sorbate, sweetener and flavors. Any conventional blending process can be used, but dry
blending is preferred. Liquids, such as flavor oils, may be dispersed onto the blend of dry powders.
The flavored blend is then placed in a mixing kettle, and glycerin, ascorbic acid and water are added in
the mixer.
In alternative embodiments, the liquid components, including the glycerin and water, may be added to
the powder in a low-shear mixer, such as a planetary mixer, and then the mixing may be completed in a
higher-shear mixer. Or, the dry-blend powder may be combined with the liquids in a low-shear mixer,
and the resulting mixture may be extruded through an extruder, preferably a twin screw extruder, with
sufficient energy or shear to form the gluten bonding network. A continuous extrusion process, in
which the dry powders and liquids are metered into and mixed in an extruder barrel, is another
acceptable method for preparing the chewing gum of the invention.
The different techniques set out above for making the inventive chewing gum affect the extent of
gluten bonding. The site of water and glycerin introduction and the amount of shear or heat given to the
product affect the amount of gluten bonding, which in turn affects the organoleptic qualities of the
chewing gum. Too much shear or heat will destroy the matrix, while not enough will give a lumpy
texture. One advantage of the addition of the ingredients directly to the extruder is that gluten bonding
and piece formation may take place simultaneously.
The following examples will demonstrate some aspects of the invention, but they should not be
considered as limiting the scope or spirit of the invention.
123/218
EXAMPLE 1
The following ingredients were combined in a mixing kettle and blended until a uniform product was
obtained:
>;tb;______________________________________
>;tb;Ingredient
Weight Percent
>;tb;______________________________________
>;tb;Wheat Gluten
37.48%
>;tb;Rice Flour
4.70%
>;tb;Unmodified Corn Starch
>;tb;
4.69%
>;tb;Calcium Carbonate 3.00%
>;tb;Titanium Dioxide 0.50%
>;tb;Potassium Acesulfame (ACE-K)
>;tb;
0.28%
>;tb;Potassium Sorbate 0.30%
>;tb;Pepperint Flavor 0.55%
>;tb;Ascorbic Acid
0.50%
>;tb;Glycerin
33.00%
>;tb;Water
15.00%
>;tb;Total
100.00%
>;tb;______________________________________
The kettle was operated at room temperature and blending took from 5 to 10 minutes. The product has
a soft, desirable texture and a pleasing taste.
EXAMPLES 2-3
The composition of Example 1 was prepared by using a low shear "dough" and strengthening the
bonding matrix by shear extrusion. The composition of Example 1 was also prepared by adding the
liquid ingredients (along with ascorbic acid) to the blended dry ingredients through different ports in a
mixing extruder.
EXAMPLES 4-6
The effect of calcium carbonate was evaluated by preparing the following compositions using the
method of Example 1.
>;tb;______________________________________
>;tb;
Example 4 Example 5 Example 6
>;tb;Ingredient
>;tb;
Wt. Percent Wt. Percent
>;tb;
Wt. Percent
>;tb;______________________________________
>;tb;Wheat Gluten
>;tb;
31.67%
33.67% 29.67%
>;tb;Rice Flour
>;tb;
14.70%
14.70% ->;tb;Bread Flour
>;tb;
--14.70%
>;tb;Calcium- 3.00%
1.00%
5.00%
>;tb;Carbonate
>;tb;Ace-K 0.28%
0.28%
0.28%
>;tb;Potassium>;tb;
0.30%
0.30%
0.30%
>;tb;Sorbate
>;tb;Flavor 0.55%
0.55%
0.55%
>;tb;Ascorbic Acid
>;tb;
0.50%
0.50%
0.50%
124/218
>;tb;Glycerin 33.00%
33.00% 33.00%
>;tb;Water 16.00%
16.00% 16.00%
>;tb;Total: 100.00% 100.00% 100.00%
>;tb;______________________________________
The chewing gum containing 3.00% Calcium Carbonate was preferred, although the other chewing
gums were satisfactory.
EXAMPLES 7-8
Dicalcium phosphate is a salt often used in chewing gum. A comparative test was made to determine
whether this salt was preferable to Calcium Carbonate at 5.00% levels in the chewing gum of the
invention. The following compositions were prepared using the method of Example 1.
>;tb;______________________________________
>;tb;
Example 7 Example 8
>;tb;Ingredient Wt. Percent
>;tb;
Wt. Percent
>;tb;______________________________________
>;tb;Wheat Gluten 30.87% 30.87%
>;tb;Rice/whey- 13.50% 13.50%
>;tb;protein blend
>;tb;Calcium>;tb;Carbonate 5.00%
->;tb;Dicalcium- -5.00%
>;tb;phosphate
>;tb;Ace-K
0.28%
0.28%
>;tb;Potassium- 0.30%
0.30%
>;tb;Sorbate
>;tb;Flavor
0.55%
0.55%
>;tb;Ascorbic Acid 0.50%
0.50%
>;tb;Glycerin
33.00% 33.00%
>;tb;Water
16.00% 16.00%
>;tb;Totals:
100.00% 100.00%
>;tb;______________________________________
Although both calcium carbonate and dicalcium phosphate provided functional chewing gums, the
calcium carbonate-containing chewing gum had better characteristics.
EXAMPLES 9-11
Ascorbic acid proved to be a suitable texture modifier for wheat gluten and produced a smoother, more
consistent texture. Three chewing gum compositions were prepared as in Example 1.
>;tb;______________________________________
>;tb;
Example 9 Example 10 Example 11
>;tb;Ingredient
>;tb;
Wt. Percent Wt. Percent
>;tb;
Wt. Percent
>;tb;______________________________________
>;tb;Wheat Gluten
>;tb;
34.67%
34.92% 34.42%
>;tb;Rice/milk>;tb;
15.00%
15.00% 15.00%
>;tb;protein blend
>;tb;Ace-K 0.28%
0.28%
0.28%
>;tb;Flavor 0.55%
0.55%
0.55%
>;tb;Ascorbic Acid
>;tb;
0.50%
0.25%
0.75%
>;tb;Glycerin 33.00%
33.00% 33.00%
>;tb;Water 16.00%
16.00% 16.00%
125/218
>;tb;Totals: 100.00% 100.00% 100.00%
>;tb;______________________________________
Of these formulations, 0.5% ascorbic acid was preferable to 0.25% and 0.75%. At higher levels, such
as 1.5% to 4%, the taste of the product was not as good as at lower levels. The observed effect of
ascorbic acid was not as an acidulant alone, because a comparative example made with 0.5% citric acid
did not provide the same texturizing benefit as ascorbic acid.
EXAMPLES 12-17
Sugar or sugar alcohols are used in chewing gum for bulk sweetness and to soften the gum base. These
carbohydrates are typically used at between 50 and 75% by weight of the chewing gum. In order to test
the compatibility of sugar and sugar alcohols with the invention, the following compositions were
prepared using the method of Example 1.
>;tb;______________________________________
>;tb;
Example 12 Example 13 Example 14
>;tb;Ingredient
>;tb;
Wt. Percent Wt. Percent
>;tb;
Wt. Percent
>;tb;______________________________________
>;tb;Wheat Gluten
>;tb;
30.87%
27.40% 23.90%
>;tb;Rice/whey>;tb;
13.50%
11.97% 10.47%
>;tb;protein blend
>;tb;Mannitol 5.00%
10.00% 15.00%
>;tb;Ace-K 0.28%
0.28%
0.28%
>;tb;Potassium 0.30%
0.30%
0.30%
>;tb;Sorbate
>;tb;Flavor 0.55%
0.55%
0.55%
>;tb;Ascorbic Acid
>;tb;
0.50%
0.50%
0.50%
>;tb;Glycerin 33.00%
33.00% 33.00%
>;tb;Water 16.00%
16.00% 16.00%
>;tb;Totals: 100.00% 100.00% 100.00%
>;tb;______________________________________
>;tb;______________________________________
>;tb;
Example 15 Example 16 Example 17
>;tb;Ingredient
>;tb;
Wt. Percent Wt. Percent
>;tb;
Wt. Percent
>;tb;______________________________________
>;tb;Wheat Gluten
>;tb;
30.87%
27.40% 23.90%
>;tb;Rice/whey>;tb;
13.50%
11.97% 10.47%
>;tb;protein blend
>;tb;Sucrose 5.00%
10.00% 15.00%
>;tb;Ace-K 0.28%
0.28%
0.28%
>;tb;Potassium 0.30%
0.30%
0.30%
>;tb;Sorbate
>;tb;Flavor 0.55%
0.55%
0.55%
>;tb;Ascorbic Acid
>;tb;
0.50%
0.50%
0.50%
>;tb;Glycerin 33.00%
33.00% 33.00%
>;tb;Water 16.00%
16.00% 16.00%
>;tb;Totals: 100.00% 100.00% 100.00%
>;tb;______________________________________
126/218
The texture of the inventive composition was compatible only with lower levels (e.g., 5%) of sugar and
sugar alcohols. At these levels the added sweetness from the sugar or sugar alcohol was not significant.
EXAMPLES 18-20
Sugars and sugar alcohols likely interrupt the gluten matrix by more strongly bolding the available
water at the expense of the proteins in gluten. This competition for water is strongly influenced by the
difference in molecular weight between sugars and proteins. A higher molecular weight carbohydrate
would be expected to have better performance. Polydextrose was tested as a texturizing agent by
adding it as an ingredient in the following examples made by the process of Example 1.
>;tb;______________________________________
>;tb;
Example 18 Example 19 Example 20
>;tb;Ingredient
>;tb;
Wt. Percent Wt. Percent
>;tb;
Wt. Percent
>;tb;______________________________________
>;tb;Wheat Gluten
>;tb;
30.87%
27.40% 23.90%
>;tb;Rice/whey>;tb;protein blend
>;tb;
13.50%
11.97% 10.47%
>;tb;Polydextrose
>;tb;
5.00%
10.00% 15.00%
>;tb;Ace-K 0.28%
0.28%
0.28%
>;tb;Potassium 0.30%
0.30%
0.30%
>;tb;Sorbate
>;tb;Flavor 0.55%
0.55%
0.55%
>;tb;Ascorbic Acid
>;tb;
0.50%
0.50%
0.50%
>;tb;Glycerin 33.00%
33.00% 33.00%
>;tb;Water 16.00%
16.00% 16.00%
>;tb;Totals: 100.00% 100.00% 100.00%
>;tb;______________________________________
Polydextrose proved to have acceptable performance over the tested range.
EXAMPLES 21-22
Glycerin was compared to sorbitol as a humectant. The following compositions were prepared by the
method of Example 1.
>;tb;______________________________________
>;tb;
Example 21 Example 22
>;tb;Ingredient Wt. Percent
>;tb;
Wt. Percent
>;tb;______________________________________
>;tb;Wheat Gluten 44.00% 45.15%
>;tb;Whey protein 9.65% 10.00%
>;tb;Ace-K
0.28%
0.28%
>;tb;Flavor
0.55%
0.55%
>;tb;Glycerin
28.02% 14.01%
>;tb;Sorbitol
-19.01%
>;tb;Solution (70%)
>;tb;Water
17.50% 11.00%
>;tb;Totals:
100.00% 100.00%
>;tb;______________________________________
Glycerin was found to be the preferred humectant. In Example 22, the gluten matrix was destroyed.
EXAMPLES 23-25
127/218
Various proteins were tested as texture modifiers for wheat gluten. The following compositions were
prepared in accordance with the procedure set out in Example 1.
>;tb;______________________________________
>;tb;
Example 23 Example 24 Example 25
>;tb;Ingredient
>;tb;
Wt. Percent Wt. Percent
>;tb;
Wt. Percent
>;tb;______________________________________
>;tb;Wheat Gluten
>;tb;
45.45%
40.45% 38.65%
>;tb;Whey protein
>;tb;
10.00%
10.00% 10.00%
>;tb;Soy protein
>;tb;
-5.00% ->;tb;Pea protein
>;tb;
--5.00%
>;tb;isolate
>;tb;Ace-K
0.28%
0.28%
0.28%
>;tb;Flavor 0.55%
0.55%
0.55%
>;tb;Glycerin 28.02%
28.02% 28.02%
>;tb;Water 15.70%
15.70% 17.50%
>;tb;Totals: 100.00% 100.00% 100.00%
>;tb;______________________________________
The presence of pea protein or soy protein as a partial replacement for whey protein destroyed the
matrix.
It will be apparent to those skilled in the art that various modifications can be made to the formulations
set out above.
EXAMPLES 26-30
Higher water activity systems were investigated. The following compositions were prepared in
accordance with the procedure set out in Example 1.
>;tb;__________________________________________________________________________
>;tb;
Example 26
>;tb;
Example 27
>;tb;
Example 28
>;tb;
Example 29
>;tb;
Example 30
>;tb;Ingredient
>;tb;
Wt. Percent
>;tb;
Wt. Percent
>;tb;
Wt. Percent
>;tb;
Wt. Percent
>;tb;
Wt. Percent
>;tb;__________________________________________________________________________
>;tb;Wheat Gluten
>;tb;
57.12% 49.12% 49.12% 54.12% 51.37%
>;tb;Calcium Carbonate
>;tb;
10.00% 8.00% 8.00% 3.00% 3.00%
>;tb;Potassium Sorbate
>;tb;
0.30% 0.30% 0.30% 0.30% 0.30%
>;tb;Ace-K 0.35% 0.35% 0.35% 0.35% 0.35%
>;tb;Peppermint Flavor
>;tb;
1.20% 1.20% 1.20% 1.20% 1.20%
>;tb;Titanium Dioxide
>;tb;
0.50% 0.50% 0.50% 0.50% 0.50%
128/218
>;tb;Ascorbic Acid
>;tb;
0.50% 0.50% 0.50% 0.50% 0.50%
>;tb;Water 30.00% 25.00% 20.00% 20.00% 16.00%
>;tb;Glycerin -- 15.00% 20.00% 20.00% 26.75%
>;tb;Totals: 100.00%
>;tb;
100.00%
>;tb;
100.00%
>;tb;
100.00%
>;tb;
100.00%
>;tb;__________________________________________________________________________
In general, tighter, tougher and more chewy textures resulted, with higher water activity, but higher
water activity systems require microbiological control and stabilization.Data supplied from the
esp@cenet database - Worldwide
Claims:
Claims of corresponding document: US5366740
What is claimed is:
1. A chewing gum base composition comprising: (a) wheat gluten; and (b) a texturizing agent selected
from the group consisting of rice flour, corn starch, polydextrose and calcium carbonate.
2. The chewing gum of claim 1 wherein said wheat gluten is vital wheat gluten.
3. The chewing gum of claims 1 or 2 further comprising an additional texturizing agent selected from
the group consisting of whey proteins, rice proteins and ascorbic acid.
4. A chewing gum base composition comprising: (a) wheat gluten; and (b) a protein-based texturizing
agent selected from the group consisting of whey proteins and rice proteins.
5. The chewing gum of claim 4 wherein said wheat gluten is vital wheat gluten.
6. The chewing gum of claims 4 or 5 further comprising ascorbic acid.Data supplied from the
esp@cenet database - Worldwide
129/218
21. WO9808399
- 3/5/1998
NOVEL USE OF NATIVE GELLAN GUM
URL EPO =
http://v3.espacenet.com/textdoc?F=3&CY=ep&LG=en&IDX=WO9808399
Inventor(s):
ASANO HIROKAZU (JP); ADACHI NORIFUMI (JP); OMOTO TOSHIO (JP);
NAKANO GENYO (JP); MORITA YASUYUKI (JP); UCHIDA KAZURO (JP); OKUMURA
MAKOTO (JP); KAKO MIE (JP); KOHARA YUKIKO (JP); SAKANASHI TOMOAKI (JP);
TAMIYA TOSHINAGA (JP); NAKAO YOSHIKI (JP); NAKAMURA HIROO (JP); NISHIKAWA
TADANOBU (JP); NISHINO YOSHIKO (JP); YAMADA YUMIKO (JP); YASUNAMI
NOBUHARU (JP)
Applicant(s):
SAN EI GEN FFI INC (JP); ASANO HIROKAZU (JP); ADACHI NORIFUMI (JP);
OMOTO TOSHIO (JP); NAKANO GENYO (JP); MORITA YASUYUKI (JP); UCHIDA KAZURO
(JP); OKUMURA MAKOTO (JP); KAKO MIE (JP); KOHARA YUKIKO (JP); SAKANASHI
TOMOAKI (JP); TAMIYA TOSHINAGA (JP); NAKAO YOSHIKI (JP); NAKAMURA HIROO (JP);
NISHIKAWA TADANOBU (JP); NISHINO YOSHIKO (JP); YAMADA YUMIKO (JP);
YASUNAMI NOBUHARU (JP)
IP Class 4 Digits: A23G; A23L; A21D
IP Class:A23G3/00; A23L1/16; A23L1/10; A23G9/00; A23L1/054; A23L1/06; A23L1/325;
A23L1/20; A21D13/08; A23L1/176
E Class: A23L1/16; A23G3/00K; A23L1/0522; A23L1/24; A23L1/317B; A23L1/39; A21D2/18C;
A21D13/08G; A23C9/154D; A23F3/16B; A23F5/24B; A23G9/02K; A23K1/18N6; A23L1/00P8B6;
A23L1/00P16; A23L1/0524; A23L1/0526; A23L1/0528; A23L1/053; A23L1/0532; A23L1/0534;
A23L1/054; A23L1/054D; A23L1/054F; A23L1/0562B; A23L1/064; A23L1/068; A23L1/164E;
A23L1/187B; A23L1/217B; A23L1/314B1; A23L1/317D; A23L1/325E; A23L1/33; A23L2/62;
A23P1/16; A61K8/04H; A61K8/73; A61K8/73C; A61Q11/00; C09D7/00D; C09D11/18
Application Number:
WO1997JP02929 (19970822)
Priority Number: JP19970021294 (19970204); JP19970032371 (19970217); JP19970051649
(19970306); JP19970053601 (19970307); JP19960225614 (19960827); JP19960243471 (19960913);
JP19960276216 (19961018); JP19960287138 (19961029); JP19960312466 (19961122);
JP19960313680 (19961125); JP19960321703 (19961202); JP19960326506 (19961206);
JP19960330644 (19961211); JP19960349412 (19961227); JP19960349414 (19961227);
JP19960349417 (19961227); JP19960349431 (19961227); JP19960351161 (19961227)
Family: WO9808399
Equivalent:
EP0930017; US6458404; US2002039615
Cited Document(s):
US4326053; JP63240796; JP1257434; JP2016941; JP5236892; JP1037258;
JP1040591; JP62130671; JP3039058; JP62115253; JP63169950; JP62244354; JP63169951;
JP3272651; JP63248347; JP4228042; JP4228060
Abstract:
Abstract of WO9808399
A composition comprising a native gellan gum which, based on the polyfunctionality, can provide a gel
composition resistant to freezing and thawing, a dry gel and a jelly prepared therefrom, a gel like a rice
cake, a food alternative to a rice cake, a simulated food, a thermally insulated composition, and a
coolant; and the use of the above composition as additives having unique functions, for example, a
dispersion stabilizer, an additive for a thickening composition, a heat resistance-imparting agent, a
130/218
syneresis inhibitor, a foam stabilizer, and an improver for the sense of taste and texture of a
food.Description:
Description of corresponding document: EP0930017
FIELD OF THE INVENTION
[0001] The present invention relates to various new uses of native gellan gum which are based on its
inherent characteristics.
BACKGROUND OF THE INVENTION
[0002] Being a macromolecular polysaccharide elaborated by microorganisms in culture, gellan gum
is a current focus of interest and much research has already been undertaken into its physical
properties, gel characteristics and potential applications (Food Chemical, Supplement to December
1986 issue, pp. 61-68; New Food Industry, 1996, Vol., 38, 11, pp. 21-31; Unexamined Japanese Patent
Publication No. 88051/1984). Gellan gum is derived from the mucilagenous secretions of
Pseudomonas elodea (ATCC31461) and includes the deacetyl-gum which is obtainable by heating said
mucilagenous secretions under weakly alkaline conditions for deacetylation and the pure deacetyl-gum
which is available on further purification of said deacetyl-gum (Food Chemical 1986, Supplement to
December 1986 issue, pp. 61-62).
[0003] The gels formed from this gellan gum are not only satisfactory in heat resistance, acid
resistance and enzyme resistance but well amenable to the modification of gel strength by controlling
the cation concentration to thereby provide various textures. For those reasons, gellan gum has been
regarded as an important food material, particularly in food industry and culinary practice, and has
been used in Japan since 1988 and in the United States of America since 1990.
[0004] On the other hand, native gellan gum which is a distinct grade of gellan gum, i.e. the crude
acetyl-gum just elaborated by microorganisms, has attracted little attention and studies on this native
product are trailing behind.
DISCLOSURE OF INVENTION
[0005] The inventors of the present invention scrutinized this native gellan gum, which is said
distinct grade of gellan gum, and energetically exploring into its physical properties, gel characteristics,
etc. for some time, found that native gellan gum is fundamentally different from the hitherto-known
gelling agents and said gellan gum. The inventors further confirmed that multifunctional gel
compositions can be formulated with it and the production processes for end products can be simplified
by exploiting those unite characteristics of native gellan gum and that native gellan gum is useful as an
additive by which new functions which could not be implemented in the past can be imparted to food
and other end products. The present invention has been developed on the basis of the above findings.
[0006] The present invention, therefore, is directed to multifunctional compositions comprising
native gellan gum (hereinafter referred to simply as functional compositions).
[0007] More particularly, the present invention is directed to said functional compositions which are
gel compositions having the following various unique characteristics and to uses for the compositions.
(1) A freeze-thaw resistant gel composition
(2) Dehydrated gels and jellies prepared therefrom
(3) Rice cake-like gels and substitute foods for rice cakes
(4) Copy foods
(5) Cold retention compositions and cold-retaining agents
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The present invention is further directed to said functional compositions for use as an additive which
expresses the following unique functions based on the inherent characteristics of native gellan gum and
to uses of said additives.
(6) A dispersion stabilizer
(7) A thickened composition additive
(8) A heat resistance-imparting agent
(9) A syneresis inhibitor
(10) A foam stabilizer
(11) A food palatability and body-improving agent
BRIEF DESCRIPTION OF THE DRAWINGS
Fig. 1 is a diagram showing a general process for the production of momen tofu (coarse-texture
soybean curd).
Fig. 2 is a diagram showing the time-course of the relation between the temperature of a coldretaining agent of the invention as prepared in Example (5-1) and room temperature (external
temperature).
Fig. 3 is a diagram showing the relative time course of the recovery on reimmersion in water to predrying condition of the dehydrated compositions obtained by drying a cold retention composition
comprising native gellan gum and water and a cold retention composition comprising native gellan
gum, water and polyethylene glycol (PG), respectively [Example (5-2)].
Figs. 4 SIMILAR 46 are diagrams showing the results of Experiment Example (7-1) SIMILAR
Experiment Example (7 SIMILAR 24), respectively.
Fig. 47 is a diagram showing the results of measurement (Instron, a universal material measuring
apparatus) and comparison of the ice crush strength of the sherbet (ice flakes) obtained in Experiment
Example (13-1) and the conventional sherbet not containing native gellan gum.
BEST MODES OF CARRYING OUT THE INVENTION
[0009] Native gellan gum for use in the present invention is a macromolecular polysaccharide of the
microbial origin (melting point and solidification point: 65 SIMILAR 70 DEG C) which is available as
the pre-deacylation precursor of gellan gum, a polysaccharide (molecular weight: ca. 6 SIMILAR
7x10>;5;) composed of glucose, glucronic acid and rhamnose in a molar ratio of 2:1:1 (Unexamined
Japanese Patent Publication No.79397/1980).
[0010] This native gellan gum is generally produced by culture of microorganisms.
[0011] Specifically, a typical production technology comprises inoculating and growing
Pseudomonas elodea ATCC31461 or an equivalent strain in a liquid medium containing 3% of glucose,
0.05% of KH4NO3, 0.01% of MgSO4. 7H2O, 0.09% of NH4NO3, and a minor proportion of organic
nitrogenous matter at about 30 DEG C under aerobic conditions for about 50 hours and isolating and
recovering a mucilaginous substance produced on the cell surface from the resulting culture broth
without deacylation (Unexamined Japanese Patent Publication No.79397/1980).
[0012] Since native gellan gum is of the natural origin, its structure may vary subtly according to the
producer strain used and purification conditions. In this sense, the native gellan gum for use in the
present invention is not categorically defined by any chemical formula (Sanderson, G. R., Food Gels,
ed. Peter Harris, Elsevier Science Publishers Ltd., England, 1990, p. 204) but may be any substance
having the properties of the native gellan gum produced by the above-mentioned technology using said
stain of microorganism (ATCC31461).
132/218
[0013] The present invention comprising the various embodiments described in detail below has its
footing on the discovery that such gellan gum either by itself or in the presence of other substances
expresses specific and distinct properties.
[0014] The various embodiments of the invention are now described with reference to such
properties.
(1) Freeze-thaw resistant gel composition
[0015] The invention relevant to this embodiment was developed on the basis of the new finding that
a gel composition prepared using native gellan gum has unique properties compared with gel
compositions prepared using the conventional gelling agents, e.g. that it will retain its elasticity and
dimensional stability even if it is frozen and then thawed, that substantially no separation of water is
observed after thawing, that it has good palatability even when frozen, and that it regains the mouthfeel of the original gel composition upon thawing.
[0016] The gel composition according to the invention is not particularly restricted in regard to the
formulating amount of native gellan gum as far as it contains native gellan gum and may optionally
contain other and conventional gelling agents. Generally, the gel composition of the invention contains
native gellan gum in a proportion of 0.1 SIMILAR 3 weight %, preferably 0.15 SIMILAR 2 weight %,
based on 100 weight % of the whole gel composition.
[0017] There is no particular limitation on the method for production of the gel composition of the
invention. A typical method may comprise putting the whole amount of native gellan gum in water,
causing it to dissolve under agitation at 80 DEG C for 10 minutes, and cooling the solution to provide a
gel composition.
[0018] The gel composition of this invention does not undergo any significant change in water
content upon freezing and thawing. Therefore, the concentration of components (e.g. sugar
concentration) contained therein is not altered, so that oversaturation and precipitation of such
components seldom take place upon freeze-thaw.
[0019] The gel composition prepared using native gellan gum is safe to the human being and presents
with a jelly-like texture or palatability. Therefore, in this invention, the above properties can be
exploited in the production of various freeze-thaw-resistant jelly foods which may comprise adding
sugars, fruit juices, milk ingredients, wine, cacao ingredients, and/or other flavoring matter so as to
impart the desired sweetness, flavor and aroma or optionally formulating fruit pulps, boiled adzuki
beans, etc.
[0020] The jelly thus produced has a good crisp mouth-feel in frozen condition and, therefore, if
suited to one's taste, can be eaten as it is. Moreover, since the jelly retains its quality over a long time of
freezer storage and, upon thawing, shows little change from the pre-freezing condition in gel strength,
appearance, mouth-feel, and water-holding properties, it can be preserved in frozen state or distributed
for marketing either in frozen condition or after thawing.
[0021] There is no particular limitation on the methods for freezing and thawing. Thus, for example,
the freezing method which comprises freezing the gel composition (jelly) in a freezer at -18 DEG C
and the method of allowing it to thaw spontaneously in the atmosphere at room temperature or thawing
it rapidly in an electronic range can be employed.
(2) Dehydrated gels and jellies prepared from the gels
[0022] The invention relevant to this embodiment was developed on the basis of the finding that a
hydrogel prepared using native gellan gum can be compacted by drying to allow long-term storage
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regardless of storage conditions and that this dehydrated gel can be easily reconstituted with water to
reproduce the original elasticity and form.
[0023] The dehydrated gel according to this invention is prepared from a hydrogel obtained using
native gellan gum.
[0024] There is no particular limitation on the method of preparing said hydrogel. A typical method
may comprise dispersing generally 0.1 SIMILAR 3 weight %, preferably 0.15 SIMILAR 2 weight %,
based on 100 weight % of the hydrogel to be provided, of native gellan gum in an aqueous medium,
heating the dispersion for dissolving at about 80 DEG C for about 10 minutes, cooling the solution, and
drying it in a hot air current or by lyophilization.
[0025] The hydrogel may contain, in addition to native gellan gum and water, any other ingredient
that does not separate out upon dehydration and redissolves readily in aqueous medium, virtually
without restriction. Taking a hydrogel for food use as an example, said other ingredient includes
sugars, high-performance sweeteners, fruit pulps, boiled adzuki beans, oily flavors, etc. which are
intended to impart the desired sweetness, flavor and aroma.
[0026] Then, the hydrogel thus obtained can be dried to provide the dehydrated gel of the invention.
The method for dehydration is not particularly restricted but includes drying in a hot air current and
freeze-drying.
[0027] Preferably, the dehydrated gel of the invention is substantially free of moisture from the
standpoint of shelf-life, convenience in transportation, etc. but this is not absolutely necessary. Thus, it
may contain water in an amount of, for example, about 10 SIMILAR 20 % weight based on the water
content of the original hydrogel.
[0028] When water is added to this dehydrogel and the mixture allowed to stand, the dehydrogel
readily absorbs a large amount of water and swells to express physical properties (elasticity and
stiffness) not much different from the properties of the original hydrogel prior to drying.
[0029] Therefore, this invention is further directed to the hydrogel available upon reimmersion of
said dehydrated gel in water.
[0030] The hydrogel prepared using native gellan gum is safe to human health and has a jelly-like
texture so that it is of use as a food gel, particularly for the production of jelly foods.
[0031] The present invention, thus, further includes edible dry jellies which can be obtained by
dehydrating jellies prepared using native gellan gum and, further, jelly foods which can be
conveniently prepared by allowing the dehydrated jellies to absorb water.
[0032] There is no particular limitation on the method for water reconstitution of such a dehydrated
gel or jelly but it is sufficient that the gel or jolly be simply placed in water and allowed to stand as it
is. In the preparation of jellies, the water for reconstitution may contain an alcohol, sweetener,
acidulant, flavor, etc.
[0033] The jellies thus obtained retain the pro-drying properties, such as elasticity and firmness, and
as satisfactory a texture as that of the pre-drying jellies, being little influenced by the dehydration
procedure.
[0034] Thus, in accordance with the invention, there is provided a jelly which can be reduced in
weight and size by dehydration and, hence, has an extended shelf-life and which, in addition, can be
easily reconstituted for expression of the original palatability suited for ingestion.
(3) Rice cake-like gels
134/218
[0035] The invention relevant to this embodiment was developed on the basis of the finding that
when native gellan gum and glutinous rice are used in combination, not only heat resistance can be
imparted to native gellan gum which, by itself, is not heat-resistant but a viscoelastic gel simulating a
rice cake can be produced.
[0036] Substitutes for rice cakes, which exploit gelling agents, have heretofore been proposed
[Unexamined Japanese Patent Publication No.169954/1988, "Method for Producing Rice Cakes";
Unexamined Japanese Patent Publication No.60346/1989, "Method of Imparting Heat Resistance to
Starch and Chemically Modified Starch", Unexamined Japanese Patent Publication No.236892/1993,
"Rice Cake or Dumpling", and Unexamined Japanese Patent Publication No.261702/1994, "KonjakRice Cake"]. However, gelling agents such as carrageenan, xanthan gum and gelatin are generally
lacking in heat resistance and presents the problem that substitutes for rice cakes obtained from them
are dissolved or significantly macerated at temperatures not over 70 DEG C. This invention solves this
problem.
[0037] The invention is further based on the novel finding that native gellan gum significantly
inhibits the aging, particularly hardening with time, of the starch component of glutinous rice.
[0038] The glutinous rice which can be used in this invention is not particularly restricted in form and
other features only provided that it is glutinous rice as such or a preparation derived from glutinous rice
but it is convenient to use milled glutinous rice for the preparation of rice cakes and shiratama (riceflour dumplings). The milled glutinous rice includes a variety of flours such as shiratama-ko (alias
kanzarashi-ko), mochi-ko (alias, gyuhi-ko), domyoji-ko, shinbiki-ko (alias naka-mizin), Jonan-ko (alias
goku-mizin), koiro (alias kogashi mizin), mizin-ko (alias rakugan-ko), iri-mizin-ko, and kanbai-ko.
[0039] The gel of the invention and the composition for the preparation of the gel (both are
collectively referred to hereinafter as gel composition) may be supplemented with other ingredients in
addition to native gellan gum and glutinous rice. For example, nonglutinous rice and/or a preparation
derived therefrom, which can be added to glutinous rice, can be incorporated. Furthermore, suitable
starches and saccharides, coloring matter, flavors, emulsifiers, enzymes, oil and fat, preservatives,
proteins, seasonings, gelling agents, thickeners, etc. can also be added.
[0040] The ratio of native gellan gum to glutinous rice in the gel composition of the invention is not
particularly restricted but is generally 1:3 SIMILAR 1:25 (dry solid weight ratio), preferably 1:5
SIMILAR 1:13 (dry solid weight ratio), more preferably 1:7 SIMILAR 1:10 (dry solid weight ratio).
Generally when the formulating ratio of native gellan gum to glutinous rice in the gel or composition is
larger than 1:3 (nateive gellan gum: glutinous, dry solid weight ratio), the heat resistance of the
composition is so low that dissolution or maceration tends to take place when the composition is heated
in water, for example in retort treatment, or in a hydrous environment. On the other hand, when the
formulating ratio of native gellan gum to glutinous rice is lower than 1:25 (native gellan gum:glutinous
rice, dry solid weight ratio), the rice cake-like viscoelasticity of the produce tends to be short-lived.
[0041] The gel composition of the invention is produced by heating native gellan gum and glutinous
rice in the presence of water. The amount of water need only be within the range permitting comolding of native gellan gum and glutinous rice and can be judiciously selected by one skilled in the
art.
[0042] Taking the production of shiratama in accordance with this invention as an example,
shiratama-ko (shiratama flour) and native gellan gum are blended in a ratio of 1:3 through 1:25 (dry
solid weight ratio) and a suitable amount of water is added to the blend until an adequate consistency
providing for an integral mass has been obtained. This mass is molded into balls with a diameter of
about 2 cm or filled into molds. Then, such moldings can be directly heated or be put in water, shiruko
(adzuki-bean meal soup) or zenzai (thick adzuki-bean soup) and heated. The heating means is not
critical. The rice cake-like gel of the invention is stable even against rugged heating conditions such as
retort treatment, not easily dissolving out or getting macerated.
[0043] Thus, this invention is particularly useful for the production of those foods which are required
to show a lasting rice cake-like viscoelasticity and a sufficient heat resistance to withstand the heat
135/218
treatment in water or in a hydrous environment. As an example of such food, a canned drink
comprising an adzuki-bean soup containing shiratama balls can be mentioned.
[0044] Furthermore, this invention provides a low-calorie food, as a substitute for rice cakes, which is
not degraded by aging and, when cooked into zoni (a soup containing rice balls), for instance, will not
dissolve out or become sticky.
(4) Copy food
[0045] The invention relevant to this embodiment was developed on the basis of the finding that a
variety of mouth-feels can be expressed with native gellan gum by controlling its formulating amount.
[0046] The term "copy food" in the context of the invention means any food product available on
substitution of a food material for another material and broadly encompasses foods not only for human
consumption but also foods given to fish and animals such as dogs and cats. As specific examples,
there may be mentioned Japanese style cakes manufactured by using starch as a part or the whole of the
formulation, such as sakuramochi (cherry leaf-wrapped rice cakes) and kuzukiri (arrowroot noodles),
simulated fishery products, teeth-hardening foods for infants and preschool children, pet foods with
suitable biting resistance for dogs, and artificial baits for use in fishing.
[0047] The copy food mentioned above may be any food which comprises a native gellan gumcontaining hydrogel composition of the invention and may be either solely or partially comprised of
said hydrogel composition.
[0048] The hydrogel composition is a gelatinous composition prepared by dissolving native gellan
gum in an aqueous medium which may contain seasonings, colors, flavors, etc. which are necessary for
expression of desired food characteristics.
[0049] Generally foods containing less than 0.5 weight % of native gellan gum give gelatin-like
mouth-feels, while those containing about 0.5 SIMILAR 1 weight % of the gum are rice cake-like. At
higher levels of addition, a conjak-like or boiled fish paste-like feel and even a jellyfish-like feel are
expressed.
[0050] Taking a sakuramochi-style dessert food, among Japanese style cakes, as an example, the
native gellan gum content is selected from the range of 0.3 SIMILAR 2 weight % based on 100 weight
% of the total food. In the case of kuzukiri desserts, the proportion is selected from the range of 0.5
SIMILAR 1 weight % on the same basis.
[0051] Taking a copy squid simulating the mouth-feel of a squid, among simulated fishery produces,
the proportion of native gellan gum relative to 100 weight % of the whole food is selected from the
range of 1 SIMILAR 4 weight %. The same applies to artificial baits.
[0052] Taking a copy abalone having abalone-like mouth-feel, among simulated fishery produces, as
an example, the formulating amount of native gellan gum relative to 100 weight % (total weight) of
aqueous fraction is selected from the range of 14 SIMILAR 20 weight %.
[0053] The term "abalone-like mouth-feel" in the context of the invention means a mouth-feel closely
resembling that of a raw abalone, that is to say an elastic but firm and crisp mouth-feel. This abalonelike mouth-feel is the organoleptic quality which has never been simulated with the conventional
polysaccharide, and this mouth-feel can be implemented only by controlling the formulating amount of
native gellan gum to 14 SIMILAR 20 weight % relative to water as mentioned above and heating the
mixture in the presence of water.
[0054] In order that the gel having such an abalone-like mouth-feel may be provided in a form
resembling an abalone morphologically as well, native gellan gum may be heated in the presence of
water in a metal mold or the like or the gel prepared may be sculptured. When the gel having such an
abalone-like mouth-feel is to be used as a food ingredient, the gel can be prepared or processed into a
136/218
form suited for the intended food product. For example, when the gel having an abalone-like mouthfeel is to be used in sea-food sandwiches, the gel can be molded into a sheet. This is also an aspect of
the invention which is superior to the use of a real abalone.
[0055] While the specific procedure for the production of each kind of copy food is detailed in the
examples presented hereinafter, it should be understood that these are merely illustrative and the
technology of the invention for the production of copy foods is not limited to the examples.
[0056] Native gellan gum is a diet fiber and, as such, has substantially no calorific value. Therefore,
the copy food of the invention is particularly useful as a food material which enables persons under the
restriction of calorie intake to enjoy a variegated dietary life equivalent to that available to persons
under no such restriction.
[0057] The copy bait of the invention, which comprises native gellan gum and water, has the property
that even if dehydrated, it reconstitutes itself quickly upon immersion in water. Therefore, it can be
used in such a way that the copy bait previously dried to make it easy to carry about and handle is
immersed in seawater or freshwater and used as a copy bait.
[0058] The copy food having an abalone-like mouth feel in accordance with the invention was
implemented as the result of development of a new method of producing a gel composition containing
native gellan gum dissolved uniformly and in a high concentration.
[0059] The invention, therefore, provides a method of producing a gel composition containing native
gellan gum in a high concentration.
[0060] The conventional method of producing a gel composition generally comprises preparing a
high-fluidity aqueous dispersion of the gelling agent in the first place and then heating it under constant
stirring, for instance, to provide an aqueous solution. However, the maximum concentration that can be
achieved by this method is not beyond the level at which gelation or an unmanageably high viscosity
develops in the course of preparation (usually 4 weight %). In the case of native gellan gum, too, when
its concentration is about 3 weight %, the dispersion develops a high degree of elasticity during heating
and agitation in water to make further stirring difficult. Therefore, it has been considered impossible or
unrealistic to prepare a gel composition containing 4 weight % or more of native gellan gum.
[0061] In accordance with the method of this invention, native gellan gum is heated in the presence
of water, whereby a gel composition containing native gellan gum in a high concentration range of, for
example 4 SIMILAR 30 weight %, can be provided.
[0062] Here, the phrase "native gellan gum ... in the presence of water" means at least the condition
in which native gellan gum is in contact with water, regardless of whether the gum has been dispersed
in water or exists in a condition segregated from water, only excluding the case in which native gellan
gum is spatially isolated from water. This is because when not in contact with water, native gellan gum
cannot undergo gelation if heated. However, the condition in which native gellan gum is not in contact
with liquid water but in contact with water vapor and, hence, able to form a gel is subsumed in the
concept of "in the presence of water". In this case, the formulating amount of native gellan gum relative
to water is calculated on the basis of the water which will have contacted with the gum and become a
constituent of the gel. As rule of the thumb, the percentage of the weight of native gellan gum prior to
contact with water relative to the weight of the gel is calculated as the formulating amount of native
gellan gum.
[0063] Only provided that native gellan gum gives rise to a gel, the heating temperature and time and
pH are not particularly restricted. Taking a simple system consisting exclusively of native gellan gum
and water as an example and when the ratio of native gellan gum to water is 10:90, the heating
temperature and time may for example be 80 DEG C and 10 minutes, respectively. The optimum
conditions are dependent on the formulating amount of native gellan gum, the salt concentration of the
system, and other concomitant ingredients but may generally be 75 SIMILAR 100 DEG C under
atmospheric pressure and 5 SIMILAR 60 minutes. Those conditions can be properly selected and
adjusted by one skilled in the art.
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[0064] The gel of such high native gellan gum content may be supplemented with seasonings,
acidulants, colors, flavors, etc. in the presence of water. Moreover, it may contain boiled adzuki-beans,
fruit pulps and other food ingredients. When such food ingredients are added, the ingredients will be
present randomly in the native gellan gum gel. To insure a uniform dispersion of food ingredients in
the gel, the system can be kneaded during heating or immediately before heating.
(5) Cold retention composition and cold retaining agent
[0065] The invention relevant to this embodiment was developed on the basis of the finding that a
hydrogel prepared using native gellan gum consistently shows temperatures lower than room
temperature by about 4 SIMILAR 6 DEG C, thus having a cold retention/cooling action, and further
that this gel is possessed of useful properties such as shape-retention properties, water-holding
properties, moisture releasing properties, viscosity, and good mold release properties.
[0066] The cold retention composition of this invention is characterized in that it contains native
gellan gum and water as essential components. The term "cold retention" is used herein to mean the
property of a substance which maintains itself at a temperature lower than the temperature of the
ambient atmosphere.
[0067] The cold retention composition of the invention can be prepared basically by dissolving native
gellan gum in water, homogenizing it with heating and agitation, and cooling the resulting gel. Where
necessary, propylene glycol, glycerin, a sugar alcohol or a saccharide can be incorporated after
agitation under heating. Particularly for protecting the product from being deformed by dehydration,
propylene glycol is preferably added.
[0068] The sugar alcohol includes but is not limited to mannitol, erythritol and pentitol. The
saccharide is not particularly restricted, either, but includes monosaccharides such as glucose, fructose,
etc., disaccharides such as sucrose, trehalose, etc., and polysaccharides such as starch.
[0069] The cold retention composition of this invention can be prepared either in a gel form or in a
sol form according to the properties of liquid components (water and liquid additives such as propylene
glycol) used in its production.
[0070] For the production of a gel-like cold retention composition, for instance, a typical method may
comprise dissolving 0.5 SIMILAR 4 weight %, preferably 1 SIMILAR 4 weight %, of powdery native
gellan gum in water to make 100 weight %. When propylene glycol or the like is added, a typical
method may comprise dissolving the above-mentioned amount of native gellan gum in 10 SIMILAR
79 weight % of water and adding 20 SIMILAR 50 weight % of propylene glycol to the solution to
make a total of 100 weight %.
[0071] The cold retention composition thus produced loses its constituent water gradually when left
standing in an open environment because of its own moisture-releasing properties but the present
invention covers such a cold retention composition with reduced water content provided that it still
possesses cold retention properties. In this connection, the critical water content of the composition at
which a cold or cool sensation can be felt when it is applied against the skin is at least 20 weight %
based on the total weight (100 weight %) of the composition.
[0072] When propylene glycol or the like is incorporated, its formulating amount is not particularly
restricted but can be selected from the range of 20 SIMILAR 50 weight % based on 100 weight % of
the composition. However, in view of the fact that its amount is reflected in a commensurate decrease
in water content, the formulating amount is preferably controlled within the range not adversely
affecting the cold retention effect of the composition.
[0073] The cold retention composition, particularly cold retention gel composition, of this invention
is particularly useful because, in addition to moisture-releasing and heat-absorbing properties and
safety, it has such other unique properties as water-holding properties, resistance to aging of water-
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holding properties, shape-retaining properties, water-absorbing properties, stability against heat,
resistance to freezing, and viscosity.
[0074] The "water-holding properties and resistance to aging of water-holding properties" mean the
property of a substance to contain water therein in stable condition and does not allow oozing or
exudation of water even on compression. The gel composition of the invention is capable of holding a
maximum of about 200 times the weight of native gellan gum of water in a stable manner.
[0075] The term "shape-retaining properties" means the property of a substance which retains its
shape without undergoing liquidation or collapsing and the gel composition of this invention has
excellent shape-retaining properties even when it contains a comparatively large amount of water as
mentioned above.
[0076] Furthermore, the cold retention gel composition of this invention has "water-absorbing
properties", the property to swell and further absorb water with shape-retaining properties retained
when contacted with water anew even when it is already in the condition of containing a large amount
of water but not beyond said water content.
[0077] Furthermore, the gel composition of the invention has "stability against heat and freezing
resistance". Thus, even when accommodated in a sealed container and stored in an incubator at 50
DEG C for at least 2 weeks, this gel composition retains its shape without showing any remarkable
exudation of water which would normally occur due to syneresis. Moreover, even when it is left
standing in the freezer at -18 DEG C for 24 hours, the composition does not lose the elastic property
characteristic of the gel. Little water separation is observed, either, when the composition is housed in a
sealed container and stored at -18 DEG C for at least 2 weeks. It is, thus, apparent that the gel
composition of the invention fully withstands atmospheric-temperature distribution in a sealed
condition and can be put to use as frozen or chilled or be stored frozen.
[0078] Moreover, as its further meritorious feature, the gel composition of this invention has
"adhesive properties" of its own so that it can be bonded directly to the skin or other surface but leaves
no residues after removal by peeling.
[0079] Regardless of whether it is a gel or not, the cold retention composition of the invention has
moisture-releasing properties, that is to say the property to release water by evaporation from its
surface with time. This evaporation of water deprives the composition of the latent heat of evaporation,
with the result that the composition continues to show temperatures lower than ambient atmospheric
temperature at all times. Thus, the cold retention composition of the invention has heat-absorbing and
cooling properties.
[0080] Furthermore, the cold retention composition of the invention has an adequate degree of
moisture releasing properties. This characteristic of the composition is advantageous in that while it
functions a sort of humectant when applied to the human skin, it does not cause skin maceration,
redhess or rash at the application site.
[0081] Moreover, since the cold retention composition of the invention comprises native gellan gum,
which can be even ingested safely as it is, as a major component, it can be affixed directly to the skin
without health hazards.
[0082] In addition, this cold retention composition can be reduced in size by drying and the
dehydrated composition is able to reconstitute itself into the initial gel composition in a brief time with
good reproducibility when contacted with water again.
[0083] The present invention covers such a dehydrated composition, that is to say the composition
available upon dehydration of said cold retention composition.
[0084] This dehydrated composition has no cold-retaining properties by itself but absorbs water to
express cold-retaining properties. This composition is advantageous in that, because it is dry, it can be
conveniently carried about or handled, does not take space for storage because of its compact form, and
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can be readily transformed into a cold retention or cooling composition by mere immersion in water as
needed.
[0085] The dehydration treatment is not particularly restricted but can be carried out by the
conventional method, such as heat treatment. The degree of dehydration is not particularly restricted
but the composition is preferably dehydrated to the extent that it is substantially free of water.
[0086] The cold retention composition which can be submitted to such dehydration treatment is not
particularly restricted but may be any kind of cold retention composition described hereinbefore. The
preferred composition is a composition containing at least one member selected from the group
consisting of propylene glycol, glycerin, sugar alcohol and saccharide in addition to native gellan gum
and water. The more preferred composition is a composition comprising native gellan gum, water and
propylene glycol. By including propylene glycol or the like, the deformation attributable to dehydration
can be prevented.
[0087] Exploiting the above characteristics of the cold retention composition, the present invention
further provides a cooling agent containing said cold retention composition or dehydrated cold
retention composition.
[0088] The term "cooling agent" as used in this specification means any and all substances or
artefacts which are used with cooling or cold retention as one of their objectives, thus including not
only cooling/cold retention agents which are used with cooling or cold retention as a primary objective
but also plasters, poultices, cosmetic packs, etc. which are used with cooling/cold retention as a
secondary expected effect.
[0089] The cooling agent of this invention is not particularly limited to any specific form but may
have a variety of forms suited to the object to be cooled. As a few typical examples, there can be
mentioned
(i) the cold retention gel composition described above, preferably in a sheet form.
(ii) an artefact comprising the cold retention composition disposed on a supporting layer or sheet.
(iii) an artefact comprising said cold retention composition as sealed in a sealable container or bag,
such as a PVC bag, a moisture-proof aluminum pouch or the like. However, the above is not an
exhaustive list. The composition mentioned above may be said dehydrated composition which is
available upon dehydration of the cold retention composition. The dehydrated composition, when
dipped in water, is ready to function as a cooling agent.
[0090] The cold retention composition used in the above application (iii) may be any of a sol, a gel,
or a liquid.
[0091] The cooling agent in the form (i) or (ii) finds application as cooling/cold retention sheets to be
applied to the human body for the primary object of imparting coldness or coolness or mitigating hot
flushes, as plasters or poultices to be applied with the expectation of medicinal efficacy, and as
cosmetic packs applied for cosmetic effects, among other uses.
[0092] The cold retention composition for use in those applications may be supplemented with
antiseptics/anti-bacterial agents such as benzethonium chloride, benzalkonium chloride,
cetylpyridinium chloride, chlorhexidine gluconate, Biosol, etc., perfumes such as l-menthol etc.,
coloring agents, and other additives. As to the cooling agent for medical use, it may contain
medicinally active ingredients according to the intended medical applications, for example local
anesthetics such as dibucaine hydrochloride, prilocaine hydrochloride, benzocaine, lidocaine, etc.,
antiinflammatory agents such as cortisone, prednisolone, betamethasone, etc., antihistaminics such as
chlorpheniramine maleate, diphenhydramine hydrochloride, guaiazulene sulfonate sodium, hemostatics
such as naphazoline hydrochloride, ephedrine hydrochloride, etc., wound healing accelerators such as
aloe, ichthammol, hinokitiol, glycyrrhizic acid, urea, etc.
[0093] The cooling agent adapted to serve cosmetic purposes as well may contain the ingredients
which are generally used in cosmetic products, for example humectants (e.g. polyethylene glycol and
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its derivatives, polypropylene glycol and its derivatives, glycerin and its derivatives, monosaccharides,
polysaccharides, etc.), emollient ingredients (e.g. liquid paraffin, squalene, olive oil, etc.), skin
care/conditioners such as skin bleaches (e.g. vitamin C, placenta extract, etc.), antiinflammatory agents
such as glycyrrhizinates etc., dyes, pigments and antibacterial agents.
[0094] The support for use in the form (ii) is not particularly restricted as far as it is capable of
supporting and getting impregnated with said gel composition and has an adequate degree of moisture
permeability so that the release of moisture from the gel composition will not be hindered. Thus, for
example, woven and nonwoven fabrics made of natural fibers such as cotton, linen, wool, etc.,
cellulosic fibers such as rayon etc., or synthetic fibers such as nylon, acrylics, etc., and films of
polyethylene, polypropylene and other plastics can be employed.
[0095] The thickness of the support is not critical, either, but can be judiciously selected taking the
ease of use into consideration. However, when the cooling agent is to be applied to the skin, the support
preferably has an adequate degree of flexibility so that it may easily conform to the skin surface at the
application site.
[0096] This cooling agent can be applied to the forehead of a person in febrile condition and can also
be used for the cooling of the eyelids, legs or feet or as a first-aid disposable cooling agent in the
emergency management of bruises and distortions.
[0097] While the cooling agent of the above form essentially comprises said cold retention
composition and said support, it may further comprise a peel sheet laminated on the surface of the cold
retention composition. This peel sheet is removed in using the cooling agent but is useful for
preventing dehydration of the cold retention composition, keeping it in a clean and sanitary condition,
and improving the ease of handling.
[0098] For the manufacture of the cooling agent, the hitherto-known production methods can be
selectively used. A preferred method comprises stirring native gellan gum, water and other components
evenly to prepare a homogeneous solution and cooling it to provide a cold retention gel composition.
The preferred proportion of the liquid fraction is 95 SIMILAR 99 weight %.
[0099] Then, using an applicator, this gel composition is uniformly spread over the peel sheet and the
support is superimposed thereon. In this procedure, the gel composition, which is adhesive by itself,
attaches itself securely to the support but the laminate may be pressed with a roller to insure a firmer
bond.
[0100] Meanwhile, the cooling agent in the form (iii) finds application typically as an agent for the
cold storage of vegetables, fruits, drinks, desserts, and other articles which require preservation or as a
cooling agent to be applied to the human body for the primary purpose of lowering the body
temperature (antipyresis), imparting a cool sensation or controlling hot flushes. When used after
temporary storage in the refrigerator, for instance, the cooling agent expresses an improved cooling
effect, and after its cooling efficiency has deteriorated, the cooling agent can be refrozen and used
again.
(6) Dispersion stabilizer
[0101] The invention relevant to this embodiment was developed on the basis of the finding that
native gellan gum is effective in improving the dispersibility of a solid phase (discontinuous phase or
dispersoid) in a liquid phase (continuous phase or dispersing medium) and stabilizing the dispersion or
improving and stabilizing a heterogenous system consisting of an oil phase and an aqueous phase
which are incompatible. Thus, by means of native gellan gum, the uniform distribution of solids in a
liquid composition can be maintained and the phase separation of a liquid composition comprising
immiscible liquid components can also be inhibited to stabilize the dispersed or homogenized state of
said liquid components.
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[0102] Developed on the basis of the above finding, this invention is directed to the use of native
gellan gum as a dispersion stabilizer and to a food processing composition and a processed food
product, both stabilized by inclusion of said dispersion stabilizer.
[0103] The dispersion stabilizer of this invention is not particularly restricted as far as it contains
negative gellan gum.
[0104] The dispersion stabilizer of the invention assists in the efficient dispersion of solid substances
such as cacao powder, green tea powder, calcium, vegetable and fruit fibers, jelly grains, jelly slices,
protein components, plastic beads, pigments, coatings, etc., in aqueous media or mixtures of aqueous
media with water-miscible organic solvents and has the function to prevent their flocculation and
precipitation.
[0105] Generally speaking, an aqueous component and an oily component are immiscible with each
other and if a mixture of them is shaken or stirred to give a suspension, the suspension is ready to
undergo phase separation. In contrast, when the dispersion stabilizer of this invention is used, the
dispersion and homogeneity of an aqueous system containing various components can be maintained in
a stable manner and even when an oleaginous component such as salad oil, olive oil, sesame oil or the
like is added to such an aqueous system, it is possible to provide a homogeneous mixture by stirring
with Homo-mixer or emulsification using a homogenizer and maintain the homogeneity of the mixture.
Therefore, the dispersion stabilizer of this invention assists in the efficient dispersion and suspension of
oily substances in an aqueous phase and stabilizes the dispersion or suspension to prevent early
separation of the two phases.
[0106] Thus, the dispersion system to which the dispersion stabilizer of the invention is applicable is
not particularly restricted as far as it is a system consisting of a liquid continuous phase and a solid or
liquid discontinuous phase, thus including but not limited to food products, compositions for the
preparation of food products, fragrance/cosmetic products, dye/pigment compositions, and cement and
other industrial compositions.
[0107] As specific processed foods for use as substrates, there can be mentioned a variety of
beverages such as cocoa drinks, calcium-enriched drinks, green tea powder-containing drinks, drinks
containing vegetable or fruit juices, soya milk drinks, jelly-containing drinks, shiruko (adzuki-bean
soup)-containing drinks, etc., various soups such as corn soup, potage, egg-containing soup, etc., miso
(e.g. fermented bean paste) soup, dressings, tare or saurces and other liquid seasonings, ice cakes such
as sherbet-on-a bar and soft cream, cakes, and bakery products such as fruit/nut-containing bread and
steamed bread.
[0108] In the field of fragrance/cosmetic products, liquid cosmetics such as hair cosmetics, face
cleaners, toilet waters, lotions, etc., which contain solid or oily ingredients, can be mentioned as
examples. For example, lotions containing pearl powders, gold powders or calamine powders require
shaking prior to use so as to liquidate sediments and there also is the problem that as the contents of the
product are progressively decreased in repeated use, the solid fraction is increased or the composition
of the product is otherwise altered from the original formulation. However, when the dispersion
stabilizer of the invention is added, such solid ingredients can be kept uniformly dispersed in the liquid
phase over a long time and the initial formulation can be maintained until the product has been
completely consumed.
[0109] There is no particular limitation on the formulating amount of native gellan gum in such a
dispersion system as far as the dispersion does not undergo gelation. Thus, a suitable proportion can be
selected according to the type of the dispersion to be stabilized and its component materials. For
prevention of the sedimentation of solids in the liquid phase or stabilization of the compatibility of
immiscible liquid components, native gellan gum is used in a proportion of generally 0.001 SIMILAR
0.15 weight %, preferably 0.005 SIMILAR 0.12 weight %, more preferably 0.01 SIMILAR 0.1 weight
%, all based on 100 weight % of the dispersion system. Where necessary, the dispersion system can be
provided with a suitable degree of viscosity by controlling the formulating amount of the dispersion
stabilizer. Taking a cocoa drink as an example, when native gellan gum is formulated in an amount of
about 0.005 SIMILAR 0.1 weight % based on 100 weight % of the drink, a cocoa drink with a
delicious taste is obtained and the dispersibility of cacao powder is improved to preclude
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sedimentation. If the level of addition exceeds 0.12 weight %, the cocoa drink undergoes gelation.
Therefore, as far as a cocoa drink or the like is concerned, native gellan gum is preferably formulated
in a proportion of about 0.005 SIMILAR 0.1 weight % and when it is desired to impart viscosity for the
expression of a full-bodied taste, native gellan gum is preferably used in a proportion of 0.1 SIMILAR
0.12 weight %.
[0110] The dispersion stabilizer of this invention may contain microcrystalline cellulose in addition
to native gellan gum.
[0111] The "microcrystalline cellulose" means an aggregate of cellulose crystallites which is
substantially uniform in the degree of polymerization, which can be obtained by acid hydrolysis or
alkaline hydrolysis of cellulose and includes the grades meeting the definition given in Industrial and
Engineering Chemistry, 42, 502-507 (1950). In order that the effect of the invention may be expressed
in greater distinction, a microcrystalline cellulose containing at least 5 weight % of particles not greater
than 1 microns in Stokes diameter is preferably used. Particularly preferred is a microcrystalline
cellulose which can be uniformly dispersed as it is in water by means of a homogenizer or a high-speed
mixer.
[0112] There may also be employed a preparation which can be obtained by milling microcrystalline
cellulose and water-soluble gum (e.g. karaya gum, xanthan gum, etc.), carboxymethylcellulose sodium
or other optional substances in the presence of water and dehydrating the mixture (Examined Japanese
Patent Publication No.112174/1965, Unexamined Japanese Patent Publication No.268129/1995,
Unexamined Japanese Patent Publication No.173332/1995, etc.) or an aqueous suspension of finelydivided cellulose particles obtainable by milling a material cellulose in water (Unexamined Japanese
Patent Publication No.100801/1981, Unexamined Japanese Patent Publication No.163135/1991, etc.).
It is also possible, for convenience's sake, to use commercial products such as "Ceollus (trademark)"
SC-42 and "Avicel (trademark)" RC-591, RC-N81, RC-N30, & CL-611 (Asahi Kasei Kogyo), among
others.
[0113] In such cases, the dispersion stabilizer may contain generally 0.1 SIMILAR 5000 weight %,
preferably 1 SIMILAR 1600 weight %, more preferably 2 SIMILAR 50 weight %, of microcrystalline
cellulose based on 1 weight % of native gellan gum (on a solid basis).
[0114] The relative formulating amounts of native gellan gum and microcrystalline cellulose in the
dispersion stabilizer for addition to a dispersion system are dependent on the type and composition of
the dispersion system to be stabilized but may generally range from 0.0008 to 0.1 weight % of native
gellan gum and 0.01 to 4 weight % of microcrystalline cellulose, preferably 0.005 SIMILAR 0.07
weight % of native gellan gum and 0.07 SIMILAR 0.8 weight %, more preferably 0.008 SIMILAR
0.05 weight % of native gellan gum and 0.1 SIMILAR 0.4 weight % of microcrystalline cellulose, all
based on 100 weight % of the dispersion system. Within this range, the prevention of precipitation of
solids in the liquid phase and the stabilization of the compatibility of liquid components can be
successfully accomplished.
[0115] When the dispersion to be stabilized is a fragrance/cosmetic product, the formulating range of
native gellan gum relative to 100 weight % of the product is 0.0008 SIMILAR 0.1 weight % and that of
microcrystalline cellulose is 0.05 SIMILAR 1 weight % on the same basis, and significant effects can
be expected within those ranges.
[0116] The dispersion stabilizer of the invention may contain pectin in addition to native gellan gum.
Such a dispersion stabilizer can be used in systems containing high levels of salts and proteins without
causing a viscosity gain or coagulation, thus providing homogeneous dispersions. Therefore, this
invention is particularly useful as a dispersion stabilizer for implementing low-viscosity fluid foods
containing salts and proteins.
[0117] The pectin includes both high-methoxy and low-methoxy pectins and can be used regardless
of its type.
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[0118] Such a dispersion stabilizer may for example be a composition containing pectin in a
proportion of generally 0.5 SIMILAR 2 weight % (on a solid basis), preferably 0.6 SIMILAR 1.6
weight %, more preferably 0.8 SIMILAR 1.2 weight % based on 1 weight % of native gellan gum.
[0119] This dispersion stabilizer may further contain other polysaccharides such as locust bean gum,
tamarind gum, and soya polysaccharide.
[0120] The dispersion stabilizer containing native gellan gum and pectin according to this invention,
when the objective to be attained is an improvement in dispersibility and stabilization of a dispersion
with sustained low viscosity, is preferably used in the presence of a salt.
[0121] The "salt" in the context of this invention means any and all salty substances which are
generally contained in foods, thus including but not limited to neutral salts such as NaCl, KCl, NH4Cl,
NaBr, NaI, etc. and various other salts which are used as substitutes for sodium chloride, such as the
sodium salts of malic acid, malonic acid and gluconic acid. The concentration of the salt in this
application is not particularly restricted but can be judiciously selected. However, in a system (total:
100 weight %) including a dispersion stabilizer containing 0.4 SIMILAR 0.8 weight % of native gellan
gum and 0.6 SIMILAR 1.6 weight % of pectin, for instance, the amount of the salt in terms of NaCl
may for example be 3 SIMILAR 20 weight %, more preferably 4 SIMILAR 15 weight %.
[0122] With this dispersion stabilizer of the invention, food products comparatively rich in salty
components, e.g. sodium chloride, for example liquid seasonings, can be maintained in a stable
condition without entailing elevation of the intrinsic viscosity of food and regardless of their pH values
and food systems rich in proteins and salts can also be maintained in a stable condition with improved
and stabilized dispersibility of oil components. Therefore, in accordance with this invention, there can
be provided low-viscosity salty foods presenting with light mouth-feels with improved dispersibility of
proteineous ingredients which, in particular, have so far been hardly dispersed uniformly.
[0123] This invention provides food processing compositions and processed foods which are
characterized by comprising native gellan gum alone, native gellan gum and microcrystalline cellulose,
or native gellan gum and pectin. The invention further provides fragrance/cosmetic products, dyes
and/or pigments, and industrial compositions such as cement, which contain native gellan gum either
alone or in combination with microcrystalline cellulose or pectin.
[0124] The processed food in the context of this invention means any and all foods each comprising a
dispersion of insoluble solid such as cacao powder, green tea powder, calcium, vegetable or fruit fiber,
sap-containing endocarps, pulps and proteineous ingredients which are usually contained in soups or
shiruko and liquid seasonings, and water-immiscible liquid components as dispersed in water, milk,
fruit juices, etc. The processed food includs but not limited to the various drinks, soups, miso soup,
liquid seasonings, cakes, and bread mentioned hereinbefore.
[0125] By virtue of the native gellan gum, native gellan gum plus microcrystalline cellulose or native
gellan gum plus pectin contained, the processed foods of the invention can be shipped for distribution
and/or stored for a long time without developing the trouble of settling or separation of solids from the
liquid phase during distribution or storage, thus being retained in the original uniformly dispersed form,
and can be ingested to enjoy the homogeneous textures and tastes without resort to swirling of the can
or bottle or stirring the contents with a spoon, for instance.
[0126] The cocoa drink in the context of this invention means any and all food products that contain
cocoa powder and are provided for ingestion by drinking. In addition to said dispersing agent, the
cocoa drink of the invention may contain sugars, artificial sweeteners, milk components, oil and fat,
flavors, emulsifiers, sodium chloride, and coloring materials. The so-called chocolate drink is also
subsumed in the concept of cocoa drink. The cocoa powder which can be used in this invention is not
particularly restricted. Thus, it does not matter whether it is natural cacao powder or alkali-treated
cacao powder or whether or not it contains the fat fraction. For convenience's sake, commercial
products which are usually available as dry powders can be utilized. The cocoa drink of the invention
may contain cacao powder in a proportion of 0.01 SIMILAR 10 weight %, preferably 0.5 SIMILAR 5
weight %, based on 100 weight % of the drink.
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[0127] As the milk component, whole milk, skim milk, the corresponding powdered milks and
reconstituted milk can be mentioned by way of example. The cocoa drink of this invention may contain
such a milk component in a proportion of 0 SIMILAR 10 weight %, on a defatted milk solid basis,
relative to 100 weight % of the drink.
[0128] When the cocoa drink of this invention contains native gellan gum as a dispersion stabilizer,
the formulating amount of native gellan gum may be within the range of 0.005 SIMILAR 0.12 weight
% based on 100 weight % of the drink. When microcrystalline cellulose is used concomitantly, the
preferred formulating amounts are 0.0008 SIMILAR 0.1 weight % of native gellan gum and 0.05
SIMILAR 1 weight % of microcrystalline cellulose, preferably 0.002 SIMILAR 0.07 weight % of
native gellan gum and 0.1 SIMILAR 0.5 weight % of microcrystalline cellulose.
[0129] The calcium-enriched drink in the context of this invention means any drink containing the
water-insoluble fraction of calcium. Based on 100 weight % of the drink, the proportion of such
insoluble calcium or a calcium-containing compound is generally 0.01 SIMILAR 5 weight %,
preferably 0.02 SIMILAR 3 weight %, in terms of calcium. To stabilize a dispersion containing
insoluble calcium, it is sufficient to incorporate 0.005 SIMILAR 0.12 weight % of native gellan gum
based on 100 weight % of the drink. The level of native gellan gum in the case of using 0.05 SIMILAR
1 weight % of microcrystalline cellulose in combination may range from 0.0008 to 0.1 weight %.
[0130] In the drink containing a vegetable or fruit juice according to this invention, the corresponding
fruit fiber, sap-containing endocarps and/or pulp can be incorporated generally within the range of 0.01
SIMILAR 80 weight % based on 100 weight % of the drink. The native gellan gum content of such a
drink may be 0.005 SIMILAR 0.12 weight % based on 100 weight % of the drink and, when 0.05
SIMILAR 1 weight % of microcrystalline cellulose is concomitantly used, may be 0.0008 SIMILAR
0.1 weight %.
[0131] The milled green tea content of the green tea powder-containing drink may generally range
from 0.01 SIMILAR 10 weight %, preferably 0.5 to 3 weight %, based on 100 weight % of the drink.
For the improved dispersion and stabilization of milled green tea, 0.005 to 0.12 weight % of native
gellan gum may be incorporated. When 0.05 SIMILAR 1 weight % of microcrystalline cellulose is
concomitantly used, the native gellan gum content of the drink may range from 0.0008 to 0.1 weight %.
[0132] The corn content of the corn soup according to the invention is generally within the range of
0.01 SIMILAR 10 weight %, preferably 0.5 SIMILAR 3 weight %, based on 100 weight % of the
drink. For the improved dispersion and stabilization of corn, native gellan gum may be contained in a
proportion of 0.005 SIMILAR 0.12 weight %, and when 0.05 SIMILAR 1 weight % of
microcrystalline cellulose is used in combination, the proportion of native gellan gum may range from
0.0008 to 0.1 weight %.
[0133] The adzuki-bean component content of the shiruko soup is generally 0.01 SIMILAR 10
weight %, preferably 0.5 SIMILAR 3 weight %, based on 100 weight % of the soup. For the purpose of
stabilizing the dispersion of adzuki-bean fragments and starch particles, it is sufficient to incorporate
0.005 SIMILAR 0.12 weight % of native gellan gum, and when 0.05 SIMILAR 1 weight % of
microcrystalline cellulose is concomitantly used, the level of native gellan gum may be 0.0008
SIMILAR 0.1 weight %.
[0134] The liquid seasoning includes dressings and the like which contain both an aqueous
component and an oily component incompatible therewith and goma-dare (sesame-containing sauce)
and the like which comprise dispersions of protein-derived insoluble solids in liquid media.
[0135] In the former case, the native gellan gum content of the dispersion stabilizer not containing
any concomitant component is 0.005 SIMILAR 0.12 weight % based on 100 weight % of the aqueous
fraction of the food. When microcrystalline cellulose is used concomitantly, the recommended levels
are 0.0008 SIMILAR 0.1 weight % for native gellan gum and 0.05 SIMILAR 1 weight % for
microcrystalline cellulose, preferably 0.002 SIMILAR 0.07 weight % for native gellan gum and 0.1
SIMILAR 0.5 weight % for microcrystalline cellulose. In the case of dressings based on salad oil, the
preferred amount of salad oil is 0.01 SIMILAR 50 volume parts based on 100 volume parts of the
dressing but the oil level may be increased where needed.
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[0136] In the latter case, particularly the case of a goma-dare which needs to have a thin fluid mouthfeel, the dispersion stabilizer comprising native gellan gum and pectin is used with advantage. The
formula for this dispersion stabilizer may vary with different concentrations of the salt contained in
foods but when the salt concentration is within the range of 4 SIMILAR 10 weight %, the formulation
of 0.08 SIMILAR 0.4 weight % of native gellan gum and 0.6 SIMILAR 1.6 weight % of pectin can be
recommended. In this case, even when a sesame paste, which is an insoluble matter, is contained in the
range of 10 SIMILAR 20 weight %, the paste can be dispersed in a stable manner without
sedimentation or coagulation.
[0137] The food processing composition in the context of this invention broadly includes the
compositions for use in the production of said processed foods and the compositions which, regardless
of the form of processed food, are each by themselves in the form of a dispersion of solid components
in a liquid medium or incompatible liquid components in a liquid phase.
[0138] As the former compositions, cacao powder, shiruko powder, powdered drinks (milled green
tea-containing drinks, calcium-enriched skim milk, etc.), and powdery or solid soups, all of which are
commonly called instant foods (dry formulas), can be mentioned as typical examples. By incorporation
of the dispersion stabilizer of this invention in those foods, early disintegration on saturation with cold
water or hot water (boiling water) and improvements in dispersibility or suspendability can be expected
and, moreover, the problem of separation of a thin supernatant or formation of bottom sediments at the
time of ingestion can be avoided even if the prepared food is left standing for a while. In this respect,
the dispersion stabilizer of this invention is of great use.
[0139] As to the latter case, concentrates of liquid drinks (e.g. cocoa drink, milled green tea drink,
fruit juice drink) and compositions for the preparation of bread, steamed bread and cakes can be
mentioned. The dispersion stabilizer of the invention is useful in that when it is incorporated, uniform
dispersions of dispersoids can be obtained in such food processing compositions. Moreover, food
products in which dispersoids are uniformly distributed with little variation in a stable manner can be
produced.
[0140] The present invention is further concerned with a method of producing a processed food
which comprises adding native gellan gum, native gellan gum plus microcrystalline cellulose, or native
gellan gum plus pectin in the course of production of said food.
[0141] The processed food mentioned above includes the drinks, soups, seasonings and foods
mentioned hereinbefore and preferably includes food products which are supplied in cans, bottles, or
packs for distribution in sealed condition.
[0142] The method according to this invention comprises adding native gellan gum, native gellan
gum plus microcrystalline cellulose, or native gellan gum plus pectin as a dispersion stabilizer to a raw
material formula in the preparation of processed foods, specifically in the stage of formulation or in the
mixing stage.
[0143] The level of addition of said dispersion stabilizer may vary with the type of food product but
can be judiciously selected from the range in which the food is not caused to form gels by the addition
of native gellan gum. The specific range may be the same as mentioned hereinbefore.
[0144] In case native gellan gum and microcrystalline cellulose are used in combination, too, their
proportions are similarly selected from the range mentioned hereinbefore.
[0145] Preparation of a cocoa drink, for instance, can be carried out in the conventional manner
except that the production process includes a step of formulating native gellan gum or formulating
native gellan gum and microcrystalline cellulose. Specifically, the dispersing agent of the invention is
first dissolved in an aqueous medium such as made-up water, milk or reconstituted milk at 20
SIMILAR 100 DEG C and stirred. To this solution, an emulsifier, sugar, sweetener, etc. are added and
admixed. Optionally milk components and oil/fat are further added. Thereafter, cacao powder is added
and the mixture is homogenized by stirring. The mixture is then pasteurized or sterilized at about 140
DEG C for 2 SIMILAR 3 seconds, at the end of which time it is cooled. By the above procedure there
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can be provided a cocoa drink having a rich flavor which can be distributed and stored at atmospheric
or room temperature. When the formulating ingredients are powdery, it is possible to use the procedure
which comprises preparing a premix in the first place by blending the cacao powder, sweetener,
dispersant, powdered milk, etc., dissolving the premix in an aqueous medium such as made-up water to
prepare a homogeneous solution, pasteurizing the solution and finally cooling it.
[0146] On the other hand, when a stabilizer comprising native gellan gum and pectin is used as said
dispersion stabilizer, it is preferable that the production process include a step of adding a salt to an
aqueous system containing the stabilizer at an elevated temperature.
[0147] The aqueous system mentioned above is not particularly restricted as far as it does not contain
said salt. Thus, for example, it may be a solution containing food components other than the salt. The
dispersion stabilizer of the invention can be easily dissolved by stirring it in an aqueous medium
generally under heating or warming. The addition of the salt is performed at a temperature over a
certain level, for example 75 DEG C or higher, preferably at 80 SIMILAR 95 DEG C, more preferably
at 85 SIMILAR 95 DEG C. There is no particular limitation on the food products which can be
produced by the above method but includes salty foods as preferred examples. The effect of the
invention is expressed with particular prominence in systems rich in protein and salt. The more
preferred substrate food products are low-viscosity, highly fluid foods.
[0148] The present invention is further concerned with a method of stabilizing dispersions which
comprises using the above-mentioned dispersion stabilizer. Particularly, the dispersion stabilizing
method of this invention is characterized in that when a stabilizer comprising native gellan gum and
pectin is used as the dispersion stabilizer, the production process further includes a step of dissolving
the stabilizer in an aqueous system in advance and adding a salt at an elevated temperature of 75 DEG
C or higher, preferably 80 SIMILAR 95 DEG C, more preferably 85 SIMILAR 9 5 DEG C.
(7) Thickened composition additive
[0149] The invention relevant to this embodiment was developed on the basis of the finding that, in
the presence of a certain polysaccharide such as xanthan gum or tamarind seed gum, native gellan gum
acts as a synergist to remarkably enhance the thickening effect of the polysaccharide without causing
gelation.
[0150] As the thickener for food and other products, polysaccharides such as xanthan gum, guar gum,
locust bean gum, pectin, tamarind seed gum, carrageenan, and gellan gum have been conventionally
used. However, when any of those substances is used in solution, the solution becomes too viscous to
work with at its concentration of as low as 2-several weight %. Therefore, it has been virtually
impossible to impart a required degree of viscosity to a substrate composition using a thickened
solution of high concentration at a low addition level so as not dilute the substrate. Therefore, there has
been a standing demand for the development of a thickened composition stabilizer by which the
substrate composition might be thickened to a high viscosity level at a low level of addition without
causing gelation or affecting the constitution of the substrate composition and which would be easy to
handle or work with in commercial production lines.
[0151] The above-mentioned characteristics of native gellan gum meet this demand.
[0152] Based on the above-mentioned findings, this invention provides the use of native gellan gum
as a thickened composition additive. The invention further provides a thickening method which
comprises using native gellan gum under specified conditions and a thickened composition obtainable
by using said thickened composition additive or said thickening method.
[0153] The additive according to this invention is intended for use in the preparation of thickened
compositions. This thickened composition additive is characterized in that it is used in the presence of a
specified polysaccharide or equivalent.
147/218
[0154] Here, the thickened composition to which the invention can be applied is a composition
having a suitable degree of viscosity in one or another stage in the production process for an end
product, i.e. regardless of stages of production, and, as such, it may be an end product itself or a
composition for use in the production of an end product. Specifically, said thickened composition
broadly includes those end products which are required to have necessary degrees of viscosity and
either starting compositions or intermediate compositions for which certain degrees of viscosity are
required in one or another stage of production although the end products themselves need not
necessarily be viscous.
[0155] More particularly, such end products as foods, paints, inks, concrete, etc. and the
compositions used for the production of such end products can be mentioned. Preferred are drinks,
confections, desserts, tare (sauce) and other foods and compositions for the production of such foods.
In this specification, those end products and compositions are collectively referred to as thickened
compositions or thickened food compositions.
[0156] The polysaccharide or equivalent which can be used in this invention includes tamarind seed
gum, tara gum, glucomannan, xanthan gum, locust bean gum, pullulan, guar gum, iota-carrageenan,
HM pectin, LM pectin, tragacanth gum, microcrystalline cellulose, PGA (propylene glycol alginate),
SSHC (water-soluble soya polysaccharide), ghatti gum, methylcellulose, psyllium seed gum, and
caccia gum, among others. Those polysaccharides and equivalents can be used each alone or in a
combination of two or more dissimilar species.
[0157] While it depends on the objective and the substrate composition to be thickened, the preferred
polysaccharides and equivalents from the standpoint of thickening power are tamarind seed gum, tara
gum, glucomannan, xanthan gum, locust bean gum, pullulan, guar gum, tragacanth gum,
microcrystalline cellulose, propylene glycol alginate, water-soluble soya polysaccharide,
methylcellulose, psyllium seed gum and caccia gum. Particularly preferred, among them, are tamarind
seed gum, tara gum, glucomannan, xanthan gum, locust bean gum and pullulan.
[0158] The above-mentioned polysaccharides and equivalents are not limited by the degree of
purification but may contain contaminants as far as the effect of the invention can be expressed. Taking
glucomannan as an example, even low-purity konjak powder is subsumed in the concept of
polysaccharide and equivalent insofar as the effect of the invention is expressed.
[0159] The above polysaccharides and equivalents are preferably used selectively according to the
pH of the thickened composition. Generally speaking, polysaccharides and equivalents other than
xanthan gum and cassia gum are used preferably for thickened compositions within the range of pH 2.5
SIMILAR 8, preferably pH 3 SIMILAR 7, more preferably pH 4 SIMILAR 7. The use of xanthan gum
alone is suited for thickened compositions within the range of pH 2.5 SIMILAR 5 and the use of caccia
gum alone is recommended for thickened compositions within the range of pH 5 SIMILAR 8.
[0160] The combination and amount of polysaccharides and/or equivalents are not particularly
restricted but can be judiciously selected and adjusted according to the kind and intended use of the
thickened composition.
[0161] The phrase "used in the presence" as used in this specification means that as far as any of said
specified polysaccharides and/or equivalents and native gellan gum are used in combination for a
thickened composition the viscosity of which is to be increased, there is no limitation on the mode of
use of this thickened composition additive. Thus, this thickened composition additive can be used by
adding it to a substrate composition system already containing said polysaccharide and/or equivalent or
adding it to the substrate system concurrently with the addition of said polysaccharide and/or
equivalent, or even by blending it with said polysaccharide and/or equivalent and adding the mixture to
the substrate system.
[0162] The amount of the thickened composition additive of the invention to be used in the presence
of the polysaccharide and/or equivalent and the ratio of the additive to the polysaccharide and/or
equivalent are not particularly restricted as far as the effect of the invention can be expressed and can
be freely selected according to the kind and desired viscosity of the final thickened composition and the
kind of polysaccharide or equivalent to be employed.
148/218
[0163] When the thickened composition is a food, the concentration ranges shown below for native
gellan gum and polysaccharides (singular use mode) in Table 1 can be used as references.
>;tb;>;TABLE; Id=Table 1 Columns=3
>;tb;
>;tb;Head Col 1:
>;tb;Head Col 2: Concentration range in which a thickening effect can be obtained in aqueous solution
>;*;
(wt. %)
>;tb;Head Col 3: Preferred concentration range (wt. %)
>;tb;Native gellan gum>;SEP;0.01 SIMILAR 0.1>;SEP;0.05 SIMILAR 0.7
>;tb;Tamarind seed gum>;SEP;0.05 SIMILAR 0.1>;SEP;0.1 SIMILAR 0.5
>;tb;Native gellan gum>;SEP;0.01 SIMILAR 0.1>;SEP;0.05 SIMILAR 0.1
>;tb;Tara gum>;SEP;0.05 SIMILAR 0.5>;SEP;0.05 SIMILAR 0.4
>;tb;Native gellan gum>;SEP;0.01 SIMILAR 0.1>;SEP;0.05 SIMILAR 0.3
>;tb;Glucomannan>;SEP;0.03 SIMILAR 0.5>;SEP;0.05 SIMILAR 0.3
>;tb;Native gellan gum>;SEP;0.01 SIMILAR 0.15>;SEP;0.01 SIMILAR 0.1
>;tb;Locust bean gum>;SEP;0.05 SIMILAR 0.7>;SEP;0.08 SIMILAR 0.5
>;tb;Native gellan gum>;SEP;0.01 SIMILAR 0.1>;SEP;0.01 SIMILAR 0.1
>;tb;Guar gum>;SEP;0.03 SIMILAR 0.4>;SEP;0.06 SIMILAR 0.3
>;tb;Native gellan gum>;SEP;0.01 SIMILAR 0.1>;SEP;0.01 SIMILAR 0.1
>;tb;Pullulan>;SEP;0.5 SIMILAR 7>;SEP;1 SIMILAR 5
>;tb;Native gellan gum>;SEP;0.01 SIMILAR 0.1>;SEP;0.01 SIMILAR 0.1
>;tb;Xanthane gum
>;**;
>;SEP;0.01 SIMILAR 0.5>;SEP;0.03 SIMILAR 0.3
>;tb;Native gellan gum>;SEP;0.01 SIMILAR 0.1>;SEP;0.01 SIMILAR 0.1
>;tb;Iota-carrageenan>;SEP;0.01 SIMILAR 0.4>;SEP;0.03 SIMILAR 0.3
>;tb;Native gellan gum>;SEP;0.01 SIMILAR 0.1>;SEP;0.01 SIMILAR 0.1
>;tb;Tragacanth gum>;SEP;0.05 SIMILAR 2>;SEP;0.1 SIMILAR 1.5
>;tb;Native gellan gum>;SEP;0.01 SIMILAR 0.1>;SEP;0.01 SIMILAR 0.1
>;tb;Microcrystalline cellulose>;SEP;0.05 SIMILAR 3>;SEP;0.1 SIMILAR 3
>;tb;Native gellan gum>;SEP;0.01 SIMILAR 0.1>;SEP;0.01 SIMILAR 0.1
>;tb;PGA>;SEP;0.1 SIMILAR 2>;SEP;0.5 SIMILAR 2
>;tb;Native gellan gum>;SEP;0.01 SIMILAR 0.1>;SEP;0.01 SIMILAR 0.1
>;tb;SSHC>;SEP;0.1 SIMILAR 10>;SEP;0.1 SIMILAR 5
>;tb;Native gellan gum>;SEP;0.01 SIMILAR 0.1>;SEP;0.01 SIMILAR 0.1
>;tb;Ghatti gum>;SEP;0.05 SIMILAR 2>;SEP;0.3 SIMILAR 1.8
>;tb;Native gellan gum>;SEP;0.01 SIMILAR 0.1>;SEP;0.01 SIMILAR 0.1
>;tb;Methylcellulose>;SEP;0.01 SIMILAR 2>;SEP;0.1 SIMILAR 1.5
>;tb;Native gellan gum>;SEP;0.01 SIMILAR 0.1>;SEP;0.01 SIMILAR 0.1
>;tb;Psyllium seed gum>;SEP;0.1 SIMILAR 1>;SEP;0.2 SIMILAR 0.7
>;tb;Native gellan gum>;SEP;0.01 SIMILAR 0.1>;SEP;0.01 SIMILAR 0.1
>;tb;Cassia gum
>;**;
>;SEP;0.05 SIMILAR 1>;SEP;0.1 SIMILAR 0.5
* : Deionized water is used.
** : Adjusted to pH 3.5 with trisodium citrate
>;tb;>;/TABLE;
[0164] The concentration range for each polysaccharide or equivalent on a singular use mode in
combination with native gellan gum are shown above but since the salt concentration and constitution
of the substrate vary from one food to another, the above concentration ranges may not be optimal
ranges for all kinds of foods. Therefore, the ratio of native gellan gum to the polysaccharide and/or
equivalent should be determined in each case without being restricted by the above-mentioned ranges
so that the desired viscosity may be obtained for each food using said ranges as references.
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[0165] The thickened composition additive of the invention may be an additive comprising both
native gellan gum and one or more species of said polysaccharide and/or equivalent.
[0166] The amounts and proportions of native gellan gum and said polysaccharide and/or equivalent
in such an additive should vary according to the kind of thickened composition, among other factors,
and are not particularly restricted as far as the desired thickening effect on the substrate composition
can be expected. Preferably, with regard to the formulating ratio of native gellan gum to said
polysaccharide and/or equivalent, the proportions shown in Table 1 can be used as references.
[0167] The thickened composition additive of this invention may contain other components without
limitation only insofar as it contains native gellan gum, optionally native gellan gum and said
polysaccharide and/or equivalent. Taking a thickened food composition additive as an example, it may
contain other food components, preservatives for food use, and other additives such as flavors,
antioxidants, coloring materials, etc.
[0168] This invention further provides a thickened food composition obtainable by processing a raw
material batch in the presence of native gellan gum and one or more polysaccharides and/or equivalents
selected from the group consisting of tamarind seed gum, tara gum, glucomannan, xanthan gum, locust
bean gum, pullulan, guar gum, iota-carrageenan, tragacanth gum, microcrystalline cellulose, propylene
glycol alginate, water-soluble soya polysaccharide, ghatti gum, methylcellulose, caccia gum, and
psyllium seed gum.
[0169] Here, the thickened food composition of this invention not only includes foods which have
been thickened as such but also preparations which have been thickened in the course of production of
foods and compositions thickened for use in the production of end-product foods.
[0170] Thus, drinks, confections, desserts, tare (sauce) etc. can be mentioned by way of example.
Moreover, said compositions for use in the production of thickened foods include but are not limited to
sets of the assorted materials necessary for the preparation of thickened foods, which are blended,
diluted with water or supplemented with sugar etc., and finally heated or chilled at home to serve as
finished foods.
[0171] The amounts and formulating ratio of said polysaccharide and/or equivalent and native gellan
gum in the thickened food composition of this invention vary according to the kind of thickened food
composition, among other factors, and are not particularly restricted. Preferably, however, the
formulating ratios indicated in Table 1 are used.
[0172] The present invention is further directed to a method of thickening foods which comprises
causing at least one member selected from among the above-mentioned polysaccharides and
equivalents and native gellan gum to be concurrently present in the system.
[0173] The method of thickening a food in accordance with this invention is not particularly
restricted only if it is capable of insuring that native gellan gum and said specified polysaccharide or
equivalent will be concurrently present in the food the viscosity of which must be increased. Thus, all
that is necessary is that native gellan gum and said polysaccharide or equivalent be formulated and
incorporated to provide an effective viscosity within the range not causing gelation in the food or in the
course of its production and there is no particular limitation on the timing or order of addition.
[0174] A preferred method comprises preparing a solution containing native gellan gum and said
polysaccharide and/or equivalent ahead of time and adding the solution, as it is or together with water,
to the substrate food. A still more preferred method comprises preparing a solution of native gellan
gum and a solution of said polysaccharide and/or equivalent independently in advance and adding them
to the food.
[0175] The relative amounts of native gellan gum and said polysaccharide and/or equivalent can be
judiciously selected and adjusted with reference to the proportions indicated in Table 1.
[0176] In accordance with the method of this invention, native gellan gum and said specified
polysaccharide and/or equivalent , which are low in viscosity and easy to work with, are used to impart
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the desired high viscosity to a food through their synergistic action. Thus, unlike the conventional
technology, the food-thickening method of this invention is free from the limitation imposed by the
high viscosity of thickeners and, therefore, can be used conveniently and with good workability on a
commercial scale.
(8) Heat resistance-imparting agent
[0177] The invention relevant to this embodiment was developed on the basis of the finding that
native gellan gum has the property to impart heat resistance, particularly resistance to retort treatment,
to foods. The retort treatment of tofu (soybean curd), among various foods, for sterilization not only
induces separation of water from tofu but also roughens its texture to jeopardize the inherent
characteristics of tofu and, hence, detract from its unique mouth-feel and taste. Therefore, the retort
technique has not been applied to this food.
[0178] However, developed on the basis of the findings mentioned above, this invention provides the
use of native gellan gum as a heat resistance-imparting agent, particularly a retort resistance-imparting
agent. The invention further provides tofu stabilized against retort treatment with said agent and heatsterilized tofu which is obtainable by subjecting said stabilized tofu to retort or equivalent treatment
and can therefore be stored for a long time at room temperature.
[0179] The phrase "tofu stabilized against retort treatment" in the above description means tofu
whose properties (texture etc.) and palatability are not affected even by retort treatment to say the least,
that is to say tofu which is resistant to retort treatment.
[0180] The retort treatment is a treatment applied to certain foods for allowing them to be stored for a
long time or at room temperature and specifically a pasteurization or heat sterilization procedure
carried out under atmospheric or higher atmospheric pressure can be mentioned. To be specific, it may
for example be a method of treating foods at 1 SIMILAR 2 kg/cm>;3; and 110 DEG C SIMILAR 130
DEG C for 10 SIMILAR 30 minutes.
[0181] The retort-resistant tofu according to this invention can be manufactured by the conventional
production technology using the ordinary main raw materials (beans, coagulant, etc.) which are
commonly used in the industry except that it contains native gellan gum.
[0182] Taking momen-tofu (coarse-texture soybean curd) as an example, the tofu is generally
manufactured by the following steps.
(1) Crush water-soaked soybeans with addition of water until a mushy consistency has been obtained.
(2) Add several volumes of water and heat to prepare go (magma).
(3) Filter the go through a cloth to provide soya milk.
(4) While the soya milk is still hot, add a coagulant [nigari (bittern), calcium sulfate or the like]
(about 2 SIMILAR 3% based on soybeans) suspended in water and allow to stand to let the protein be
coagulated (this is referred to as a stock tofu preparation).
(5) Remove the supernatant, cast the coagulated protein in a mold, and put a weight thereon for
drainage.
(6) Then, take out from the mold and rinse in running water to dissolve out the excess coagulant to
provide tofu.
[0183] In the production of the tofu of this invention, regardless of its variety, e.g. said momen-tofu,
kinukoshi (fine-textured)-tofu, or packed tofu, it is sufficient to add native gellan gum so that it will be
contained in the stock tofu preparation prior to coagulation at latest in the above procedure. Thus, the
gum may be added to soya milk before addition of the coagulant or as far as the tofu protein remains to
become coagulated yet, it may be added after addition of the coagulant.
[0184] There is no particular limitation on the coagulant for use in this invention but may be any
substance capable of causing coagulation of protein in the soya milk. As specific examples, calcium
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sulfate and magnesium chloride which are commonly used in the production of tofu can be mentioned.
However, glucodeltalactone which is used as the coagulant for packed tofu is not desirable because it
undergoes said pyrolysis.
[0185] The amount of native gellan gum occurring in the tofu of this invention is usually selected and
controlled, within the range of 0.005 SIMILAR 0.25 weight % based on 100 weight % of tofu,
according to the desired taste, but when it is at least within the range of 0.01 SIMILAR 0.12 weight %,
the tofu expressing the effect of the invention while maintaining the ordinary mouth-feel of tofu can be
obtained. The more preferred range is 0.02 SIMILAR 0.11 weight % and the still more preferred range
is 0.05 SIMILAR 0.11 weight %.
[0186] When the amount of native gellan gum is less than 0.01 weight %, a change in mouth-feel is
noted after retort treatment but even this mouth-feel is still superior to that of tofu prepared without
addition of the gum. At concentrations over 0.12 weight %, the tofu itself is somewhat elastic, thus
differentiating itself slightly from regular tofu in palatability. However, when an elastic grade of tofu is
desired, it is rather preferable to add more than 0.12 weight % of the gum. Thus, its proportion should
be adjusted according to the manufacturer's or consumer's taste.
[0187] The tofu of this invention can be ingested as it is to enjoy its savory taste but by exploiting its
retort resistance characteristic, it can be further subjected to retort treatment and used as a tofu material
for the production of tofu which withstands long-term and room temperature storage.
[0188] Therefore, this invention is further concerned with the tofu obtainable by subjecting said tofu
material to pasteurization (heat sterilization) at atmospheric or higher atmospheric pressure.
[0189] The pasteurization treatment is not particularly restricted as far as it is a heat sterilization
carried out at a high temperature under atmospheric or supra-atmospheric pressure but is preferably a
retort sterilization or equivalent treatment. An exemplary pasteurization method comprises charging a
mold or a deformable container such as a pouch with said tofu material with or without subsequent
sealing and heat-sterilizing it under atmospheric or supra-atmospheric pressure (1 SIMILAR 2
kg/cm>;3;) at a temperature over 100 DEG C, preferably about 110 SIMILAR 140 DEG C, more
preferably about 110 SIMILAR 12 0 DEG C, for about 10 SIMILAR 30 minutes.
[0190] The tofu obtainable by the above method retains the properties and mouth-feel of the tofu
material prior to pasteurization and yet can be stored for a long time and/or at room temperature, thus
providing for large production and storage during distribution. Incidentally, the tofu of this invention in
sealed condition retains its quality fully at room temperature (23 DEG C) for at least 2 months.
[0191] Furthermore, the tofu having the above-mentioned characteristics can also be produced by a
method which comprises filling a vessel with the tofu preparation obtained in the above-described
production process, sealing the vessel, and directly pasteurizing it.
[0192] Therefore, the present invention provides a tofu withstanding long-term and/or room
temperature storage as produced by the above method. Specifically, this tofu according to the invention
can be produced by a production process which comprises adding native gellan gum to soya milk in
advance, heating the mixture at 85 DEG C with stirring for 10 minutes, adding a coagulant when said
mixture has cooled spontaneously to about 60 DEG C, filling the coagulated mixture into a retortresistant vessel and subjecting it to said pasteurization treatment.
(9) Syneresis inhibitor
[0193] The invention relevant to this embodiment was developed on the finding that native gellan
gum has a unique property to entrap the liquid contained in a gel composition stably within the
composition.
[0194] Developed on the above finding, this invention provides the use of native gellan gum as a
syneresis inhibitor. Furthermore, this invention provides a method of inhibiting syneresis which
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comprises using native gellan gum and a gel composition inhibited against syneresis as produced with
said inhibitor or by said syneresis inhibiting method.
[0195] The perennial problem of "syneresis", separation of water with time from gel-like foods
inclusive of jellies, mizu-yokan (soft adzuki-bean jelly), jams, etc., which detracts from quality and
appetizing potency, has so far been frequently pointed out and the advent of a method for preventing or
arresting syneresis has been awaited in earnest. This invention meets this demand.
[0196] The "gel composition" in the context of this invention means a composition which contains a
large amount of liquid but retains its shape without loss of liquid under its own weight and which is
entirely or partially composed of a gelling agent. The gelling agent mentioned just above means a gelforming polysaccharide such as, for example, agar, carrageenan, gellan gum, starch, pectin, curdlan,
gelatin, and furcellaran.
[0197] The syneresis in the context of this invention means the phenomenon that the liquid held in a
gel oozes out from the gel with time.
[0198] The "liquid" mentioned in the above description of the "gel composition" and "syneresis"
means an aqueous component inclusive of water and includes both of "water" and "any liquid
obtainable by dissolving or emulsifying in water a sugar, polysaccharide, preservative, flavor, dye,
condiment, emulsifier and/or the like which can be dissolved or emulsified in water".
[0199] The substrate for this invention may be any gel composition in which syneresis is abhorred,
thus including a broad range of substrates in the fields of food, daily necessities such as toothpastes,
and architectural materials such as paints and cement.
[0200] Specifically, the food to which this invention is applicable includes but is not limited to the
following.
(1) Fish and meat products pumped or impregnated with a gelling agent such as a pickle (for
example, sausages, hams, pork cutlets, hamburgers, etc.)
(2) Meat buns and sandwiches containing a gelling agent
(3) Kneaded products such as horseradish paste, mustard paste, ginger paste, etc.
(4) Yoghurts containing a gelling agent
(5) Agar products such as mizu-yokan (soft adzuki-bean jelly), jams such as strawberry jam,
marmalade, etc., and jellies such as wine jelly, coffee jelly, fruit jelly, etc.
All of the above-mentioned products are foods which tend to suffer from syneresis during storage, for
instance, and the marketability of which is decreased from the standpoint of appearance and taste.
[0201] The gel composition of this invention is useful in that the separation of water can be
significantly inhibited without detracting from the inherent characteristics of the gel composition, e.g.
elasticity, strength, taste and flavor, to thereby uphold the quality of the food.
[0202] For example, an orange jelly as the gel composition inhibited against syneresis according to
this invention shows no evidence of syneresis even after 1 week's storage in the refrigerator at 5 DEG
C but retains the freshness, mouth-feel and smoothness observed immediately after production.
[0203] Furthermore, a toothpaste as the gel composition inhibited against syneresis according to this
invention, for instance, does not reveal separation of water around the lip of a tube similar to the tube
used for commercial toothpastes even after one month of ordinary use at room temperature but retains
the quality fresh from production. At the same time, this toothpaste is free from the stickiness which is
normally observed when polysaccharides are added, thus giving a pleasing feel in use.
[0204] The amount of native gellan gum in such a gel composition of the invention should vary
according to the kind of food or other product, the kind of gelling agent used, and the water content of
the product but it can be judiciously selected from the range of generally 0.1 SIMILAR 200 weight %,
preferably 1 SIMILAR 100 weight %, more preferably 2 SIMILAR 100 weight %, all based on 100
weight % of the gelling agent in the gel composition.
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[0205] Specifically when kappa-carrageenan is used as the gelling agent, the preferred amount of
native gellan gum relative to 100 weight % of this gelling agent is generally 1 SIMILAR 100 weight %,
particularly 5 SIMILAR 50 weight %.
[0206] When the gelling agent is agar, the preferred amount of native gellan gum relative to 100
weight % of agar is generally 1 SIMILAR 100 weight %, preferably 2 SIMILAR 50 weight %.
[0207] When the gelling agent is gellan gum, the preferred amount of native gellan gum relative to
100 weight % of gellan gum is generally 1 SIMILAR 100 weight %, particularly 10 SIMILAR 100
weight %.
*[0208] When the gelling agent is starch, the preferred amount of native gellan gum relative to 100
weight % of starch is generally 0.1 SIMILAR 200 weight %, preferably 1 SIMILAR 100 weight %,
more preferably 2 SIMILAR 100 weight %.
[0209] When the gelling agent is pectin, the preferred amount of native gellan gum relative to 100
weight % of pectin is generally 1 SIMILAR 200 weight %, particularly 1 SIMILAR 100 weight %.
[0210] When the gelling agent is gelatin, the preferred amount of native gellan gum relative to 100
weight % of gelatin is generally 0.1 SIMILAR 200 weight %, preferably 1 SIMILAR 100 weight %,
more preferably 1 SIMILAR 20 weight %.
[0211] This invention is further concerned with a method of inhibiting syneresis of gel compositions
which comprises incorporating native gellan gum.
[0212] This method is carried into practice by adding or formulating native gellan gum as one of the
starting materials in the production of a gel composition. Therefore, from a different point of view, this
method may be regarded as the above-mentioned method of producing a gel composition inhibited
against syneresis.
[0213] The formulating amount of native gellan gum should vary according to the kind of gel
composition, the kind of gelling agent used, and the water content of the composition but can be
judiciously selected from the range of generally 0.1 SIMILAR 200 weight %, preferably 1 SIMILAR
100 weight %, more preferably 2 SIMILAR 100 weight %, all based on 100 weight % of the gelling
agent in the gel composition. The specific procedure is the same as that described hereinbefore.
(10) Foam stabilizer
[0214] The invention relevant to this embodiment is based on the new finding that native gellan gum
has the property to stabilize foams, particularly foams derived from proteins, and sustain them for a
long time and provides the use of native gellan gum as a foam stabilizer, particularly a meringue
stabilizer. Furthermore, the invention provides a method of stabilizing a meringue, meringues stabilized
by the method, and chiffon cakes obtainable using said meringue.
[0215] Cakes and other products prepared by utilizing meringues have fluffy, soft mouth-feels
originating from the characteristics of meringues. Moreover, the delicate fineness of a meringue is a
determining factor in the delicately palatable texture of the cake. Therefore, the fluffy and delicate
cellular structure of meringues is indispensable for the making of delicious cakes. However, meringues
in general are ready to have the cellular structure liquidated and undergo syneresis, thus having the
drawback of poor foam stability. Therefore, it has been essential to quickly submit the meringue to
further processing, for example immediate baking or mixing with a cake batter and baking. It is for this
reason that meringues are conventionally prepared in small batches. Moreover, in the production of
chiffon cakes with high egg white contents, the loss of bulk after beating and/or the so-called kamaochi (oven shrinkage) phenomenon in baking is liable to occur owing to the poor foam stability of the
meringue. Therefore, to prevent the above phenomenon, it is generally unavoidable to incorporate an
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additional amount of solid matter (wheat flour etc.) with the result that it has been not easy to make
soft, ready-to-melt, fluffy chiffon cakes.
[0216] This invention has solved this problem.
[0217] The foam stabilizer of this invention is a stabilizer which is capable of sustaining the delicate
cellular structure of a meringue prepared by beating a formula containing egg white, optionally as well
as sugar, very stiff and inhibiting the separation of water, which stabilizer is characterized by
containing native gellan gum as an active ingredient.
[0218] This foam stabilizer, as far as it contains native gellan gum, is not particularly restricted in
form or shape but is preferably an aqueous solution containing native gellan gum. This aqueous
solution, as far as it contains native gellan gum dissolved therein, is not restricted in the method for
preparation but is generally prepared by dispersing powdery native gellan gum in water and heating the
dispersion up to 90 DEG C to dissolve the powder.
[0219] The amount of native gellan gum in the foam stabilizer is not particularly restricted as far as it
can be admixed with egg white and other components when, for example, the foam stabilizer is an
aqueous solution, and can be judiciously selected according to the amount of egg white and other
components used in the preparation of a meringue. Thus, based on 100 weight % of water, native
gellan gum is used in a proportion of preferably 0.01 SIMILAR 2 weight %, more preferably 0.05
SIMILAR 2 weight %. The foam stabilizer conforming to the above formulation and egg white are
preferably used in a weight ratio of 1:4 through 1:1 (stabilizer:egg white).
[0220] The foam stabilizer of this invention should contain native gellan gum as an essential
component and may further contain other components.
[0221] As said other components, a variety of additives in common use in foods and confections can
be used as far as the stabilizing effect on the cellular structure of a meringue is not compromised, thus
including but not limited to (1) gelatin, starch, modified starch, carrageenan, pectin (high-methoxy
pectin, low-methoxy pectin), gums (locust bean gum, xanthan gum, guar gum, karaya gum, tragacanth
gum, gum arabic) and (2) plant proteins or plant protein hydrolysates.
[0222] When used in combination with native gellan gum, the former components (1) stabilize the
cellular structure of a meringue and improve its sustenance, while the latter components (2) enhance
the beating effect (bulkiness) on egg white.
[0223] This invention is further directed to a meringue characterized by containing said foam
stabilizer, that is to say native gellan gum.
[0224] The formulating amount of said foam stabilizer relative to egg white is preferably as
mentioned above. Thus, when the foam stabilizer is an aqueous solution containing 0.01 SIMILAR 2
weight %, preferably 0.05 SIMILAR 2 weight %, of native gellan gum based on 100 weight % of
water, the egg white : foam stabilizer ratio is preferably within the range of 4:1 SIMILAR 1:1 (by
weight).
[0225] The meringue of this invention is not restricted by the method for preparation. The usual
method comprises adding said foam stabilizer to egg white and beating them together or adding said
foam stabilizer to beaten egg white and stirring the mixture or beating it again.
[0226] The meringue to which this invention is applicable is a meringue obtainable by beating egg
white very stiff.
[0227] The egg white for use in this meringue is not limited to raw egg white but may be a processed
egg white such as, for example, frozen egg white and egg white powder.
[0228] The meringue of this invention may be optionally supplemented with sugar. The sugar which
can be used is not particularly restricted but can be judiciously selected according to the intended use of
the meringue. Thus, for example, sucrose (powder sugar, granulated sugar, etc.), glucose, liquid sugar,
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starch syrup, and sugar alcohols can be mentioned and those sugars can be used each alone or in a
combination of two or more species. The formulating amount of sugar, if used in the meringue, is not
particularly restricted but can be judiciously selected according to the intended use of the meringue.
The upper limit is generally about 60 weight % based on 100 weight % of the meringue containing the
sugar.
[0229] This invention is further concerned with a method of producing a meringue having a
stabilized cellular structure which comprises a step of beating egg white or mixing it with other
components under stirring in the presence of said foam stabilizer.
[0230] This method is carried into practice by preparing a meringue in the presence of said foam
stabilizer, that is to say native gellan gum. For example, in the process for meringue production, the
beating of white egg or the mixing of a meringue with other components under stirring is carried out in
the presence of native gellan gum.
[0231] The formulating amount of said foam stabilizer or native gellan gum based on egg white is as
mentioned hereinbefore.
[0232] In accordance with this invention, as typically shown in Example (10-1), a meringue having a
stable cellular structure showing no synthesis even after at least 48 hours can be produced, with the
result that a finished meringue can be kept standing till use. Therefore, in the commercial production of
meringues, the batch size can be increased to enhance the operation efficiency.
[0233] Furthermore, since stable meringues can be supplied as mentioned above, the phenomenon of
"kamaochi (oven shrinkage)" can be obviated even when the solid contents of meringues are low so
that very light and soft cakes, particularly chiffon cakes with further reduced solid contents can be
manufactured.
[0234] This invention, therefore, is directed to cakes, particularly chiffon cakes, which are obtainable
with said meringue.
[0235] The chiffon cake in the context of this invention includes all kinds of foods generally called
chiffon cakes and is not restricted by raw materials or formulation. Preferred, however, are chiffon
cakes such that, in the recipe or formulation of raw materials, wheat flour accounts for about 10
SIMILAR 19 weight %, preferably about 14 SIMILAR 19 weight %. Formerly, in order to maintain the
light mouth-feel characteristic of chiffon cakes and yet avoid said kamaochi (oven shrinkage)
phenomenon, it was necessary to formulate a solid component (wheat flour component) in a proportion
of not less than 19 weight % based on the total formula but in accordance with this invention light, soft
and yet form-retaining chiffon cakes can be provided even if the solid content (amount of wheat flour)
is 19 weight % or less. However, cakes containing more than 19 weight % of wheat flour in terms of
formulating amount are not excluded but fall within the scope of the invention.
(11) Palatability/body-improving agent
[0236] The invention relevant to this embodiment was developed on the basis of the finding that
native gellan gum has the property to improve the intrinsic characteristics of various foods, improve
their mouth-feels or impart new mouth-feels to foods. As such, this invention provides the use of native
gellan gum as a palatability/body-improving agent.
[0237] The substrate food is not particularly restricted but includes the following, among others.
(a) Foods containing dairy materials and a gelling agent
(b) Fried foods
(c) Ice cakes
(d) Hard candies
(e) Noodles
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[0238] The application of native gellan gum to those foods and the consequent effects are now
described.
(a) Foods containing dairy materials and gelling agents
[0239] Foods containing dairy materials and gelling agents, particularly chilled desserts such as
mousse, bavarois, puddings, jellies, etc. are required to have slick and smooth textures or mouth-feels.
[0240] Therefore, much research has been undertaken for the purpose of providing foods free from
"rougheness", uniform in composition, and delicate and fine in mouth-feel, and in order to prevent at
least the phenomenon of "roughening", which detracts drastically from the palatability and body, a
quenching step following pasteurization has been considered essential. However, this quenching step
has the problem that it complicates the production process and increases the cost of production.
Moreover, in (i) foods containing large amounts of calcium such as calcium-enriched foods, (ii) foods
containing a black tea, coffee or other extract, (iii) cacao-containing foods, (iv) milled green teacontaining foods, and (v) foods containing a strawberry, orange, or other fruit juice, "roughening" takes
place even if they are quenched so that it has been difficult to provide high-quality products.
[0241] Developed in this state of the art, this invention provides the use of native gellan gum as a
palatability/body-improving agent for foods containing dairy materials and gelling agents, particularly
a "roughening" inhibitor. This invention further provides a food containing dairy materials and gelling
agents which is free from "roughness", uniform in composition and delicate and fine in texture and still
further a method of producing said food.
[0242] When native gellan gum is incorporated in a food containing dairy materials and gelling
agents in accordance with this invention, a highly marketable food article completely free from
"roughness", uniform in composition, glossy, and delicate in mouth-feel can be consistently provided
by spontaneous cooling instead of interposing a quenching step which has heretofore been considered
essential in the production process.
[0243] Furthermore, this effect of formulation of native gellan gum is significantly expressed even in
Ca-enriched foods, foods containing a black tea or other extract, cocoa, or milled green tea, and fruit
juice-containing foods, the "roughening" of which has been hardly obviated by quenching.
[0244] Moreover, even in those kinds of foods containing dairy materials and gelling agents which
have never presented with the "roughening" problem in the past, incorporation of native gellan gum
results in a more uniform and stable dispersion of dairy and other materials to give a more delicate
texture of improved palatability.
[0245] The "roughening" and "roughness" in the context of this invention mean the phenomenon that
the homogeneity of a composition is impaired by coagulation of the protein derived form the dairy
ingredients and the condition of such impaired homogeneity. Consequently, the "roughened" food
shows a coarse texture apparently attributable to the coagulation, clouding and suspension of
ingredients and gives a heterogeneous taste owing to sedimentation of the coagulated ingredients.
[0246] The food to which this invention is applicable is a food containing at least a diary component
and a gelling component and is not particularly restricted as far as those components are contained.
[0247] The diary component that may be contained includes milk, soya milk, and processed matters
derived therefrom. The processed matters may for example be condensed whole milk, condensed
nonfat milk, powdered whole milk, and powdered nonfat milk, among others. Those may be contained
each alone or in a combination of two or more species. When nonfat or skim milk is contained, oil
components such as butter, raw cream, coconut oil, palm oil, etc. may be concomitantly contained. The
proportion of the diary component is not particularly restricted but, in terms of nonfat milk solids, may
range from 0.1 SIMILAR 30 weight %, preferably 0.3 SIMILAR 15%, more preferably 0.5 SIMILAR
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8 weight %, all based on 100 weight % of the food. In the case of puddings, the range of 3 SIMILAR 8
weight % is particularly preferred.
[0248] The gelling component (agent) which can be used in this invention is not particularly
restricted but includes various substances which are conventionally used in foods, that is to say the
substances capable of converting a food from a liquid to a solid. Thus, it includes but is not limited to a
variety of natural gums such as carrageenan, locust bean gum, xanthan gum, furcellaran, alginic acid,
alginates, pectin, guar gum, gum arabic, gellan gum, pullulan, agar and gelatin. Those substances may
be contained each independently or in a combination of two or more species.
[0249] The proportion of the gelling agent should be selected according to the kind of gelling agent
and the kind of product food and cannot be defined in general terms. However, taking puddings as an
example of product, the proportion of the gelling agent relative to 100 weight % of the food may for
example be 0.05 SIMILAR 4 weight %, preferably 0.1 SIMILAR 2 weight %, more preferably 0.2
SIMILAR 1.5 weight %.
[0250] The food to which this invention can be applied is a food available upon solidification of the
main fraction composed of said diary materials with said gelling agent but is preferably a semi-solid
food and more preferably a food required to have a more delicate, slick and smooth texture or eating
quality. Among specific foods of this type are the so-called chilled desserts such as puddings, mousse,
bavarois, jellies and annin-tofu. The still more preferred are puddings, particularly milk puddings.
[0251] The chilled desserts may each contain an extract of black tea, coffee or the like, any of such
ingredients as cacao powder, milled green tea, etc., and/or strawberry, orange and other fruit juices or
may have been artificially calcium-enriched. This invention is particularly useful for those foods, in
which its inhibitory effect on "roughening" is prominently expressed.
[0252] The calcium-enriched food in the context of this invention is a food containing 0.09 SIMILAR
3 weight %, preferably 0.09 SIMILAR 1 weight %, more preferably 0.18 SIMILAR 1 weight %, of
calcium based on 100 weight % of the food.
[0253] The term food in the context of this invention covers not only processed foods such as those
mentioned above but also a broad variety of food compositions used in the production of such
processed foods. The food compositions mentioned above include but are not limited to compositions
for the production of chilled desserts such as puddings, mousse, bavarois, jellies, annin-tofu, etc. and
compositions for the production of tofu and related foods, and there is no particular limitation on their
forms, namely powders, granules, fluids, etc.
[0254] This invention is concerned with foods containing said diary materials and gelling agents,
characterized in that native gellan gum has been incorporated therein.
[0255] The most outstanding feature of this invention is that the above-mentioned effect of native
gellan gum remains unaffected regardless of the cooling mode used in the production process. Thus, for
the sole reason that native gellan gum is included in the batch formula, the food expressing the abovementioned merits of the invention can be manufactured in a simplified production flow dispensing with
the hitherto-essential quenching step and, hence, at reduced costs and with reproducible quality.
[0256] The formulating amount of native gellan gum in the food of this invention is dependent on the
kind and constitution of food, and the kinds and amounts of dairy ingredients and gelling agent
contained, among other factors, and cannot be stated in general terms. However, taking puddings as an
example, the proportion of native gellan gum relative to 100 weight % of the product pudding may for
example be generally 0.005 SIMILAR 0.3 weight %, preferably 0.005 SIMILAR 0.1 weight %, more
preferably 0.01 SIMILAR 0.05 weight %.
[0257] If the proportion of native gellan gum is too small, "roughening" will not be sufficiently
inhibited. On the other hand, if the upper limit of 0.3 weight % is exceeded, a pasty mouth-feel with
increased elasticity will result. However, when it is intended to enhance the gel strength of foods and
impart an elastic mouth-feel, native gellan gum may be formulated in excess of the above range.
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[0258] The food of this invention may contain, in addition to the above-mentioned components, the
sugars, flavors, neutralizers, caramel, emulsifiers, sodium chloride, edible oil and fat, stabilizers,
antioxidants, preservatives, colors, and acidulants which are broadly used in the food industry.
Furthermore, the processed food products and food compositions according to this invention preferably
have been adjusted to the pH range of pH 3 SIMILAR 8, more preferably pH 4 SIMILAR 8, most
preferably pH 5 SIMILAR 7.5.
[0259] This invention further provides a method of producing highly marketable foods which are
uniform and steady in composition, pleasing to the eye, and delicate in mouth-feel without the
incidence of "roughening".
[0260] Here, the same food items as mentioned hereinbefore can be mentioned. Preferred, however,
are chilled desserts such as puddings, bavarois, mousse, jellies, annin-tofu, etc., and those chilled
desserts which required quenching for production because of the incidence of "roughening" in the past
are particularly preferred.
[0261] The conventional protocol for the production of puddings, for instance, is as follows.
(i) Disperse and dissolve milk, dairy products, sugar, egg and a gelling agent, and add a flavor, color,
etc. to prepare a food composition.
(ii) Homogenise (100 SIMILAR 150 kg/cm>;2;)
(iii) Sterilize or pasteurize (100 SIMILAR 150 DEG C, several seconds).
(iv) Cool (60 SIMILAR 70 DEG C)
(v) Fill into containers
(vi) Add a caramel sauce
(vii) Seal the cover material
(viii) Quench (>;/=10 DEG C)
(ix) Package
Among those steps, the quenching step (viii) in particular is an indispensable step for the production of
puddings free of "roughening". Moreover, since "roughening" is a very sensitive phenomenon which
occurs or does not occur depending of the cooling rate, the cooling velocity is rigorously controlled.
[0262] On the other hand, the production method of this invention is characterized in that, in the
course of production of a food product containing a dairy component and a gelling agent, a food
composition containing said dairy component, gelling agent and native gellan gum is used as a presolidification composition for production of the food, and the final food product is manufactured by
cooling the above composition for solidification. According to this method, a food product free from
the "roughening" defect, delicate and fine in texture, and uniform in composition can be manufactured
conveniently without resort to so rapid a cooling procedure. The cooling procedure according to this
invention is by no means restricted by cooling conditions. For example, the cooling temperature may
be the gelation temperature of the gelling agent used and the solidification time is not restricted, either.
Therefore, any cooling method such as air cooling, spontaneous cooling, or water cooling can be
liberally selected without limitation.
[0263] The cooling step (iv) in the above production flow is required partly for lowering the
temperature of the system so that the system may be rapidly chilled in said step (viii). In this invention,
this precooling step may be optionally omitted.
[0264] Thus, the production method of this invention does not call for critical temperature control
except in the pasteurization or sterilization step and, therefore, is of great utility value in that highquality foods free from said "roughening" defect can be produced expediently, at low cost, and with
high reproducibility. Moreover, the production method of this invention can be regarded as a method of
inhibiting the "roughening" of foods containing dairy components and gelling agents, such as puddings
and bavarois.
[0265] The formulating amount of native gellan gum should be judiciously selected according to the
variety of food to be produced, for instance, and cannot be stated in general terms, although the range
defined above can be typically utilized.
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(b) Fried foods
[0266] Fried foods, particularly deep-fried foods, are required to quickly drain of frying oil, present
with a least stodgy, crispy mouth-feel immediately after frying, and retain the crispy surface texture for
several hours after cooking. Particularly in the commercial production of prepared-dishes for boxed
luncheons and frozen foods, fried foods with the appetite-whetting bulk and retaining good palatability
despite an elapse of time after frying or insuring a faithful reproduction of the initial palatability on
reheating.
[0267] Developed in the above state of the art, this invention is directed to a fried food obtainable
with a binding agent or a fry batter, which is characterized in that it contains native gellan gum as a
palatability/body-improving agent.
[0268] The fried food according to this invention is characterized in that it has a good bulk, i.e. the
high volume which is appetite-whetting, and a light, crispy mouth-feel, and further in that it drains
quickly of the excess frying oil. When this agent is used as the binder for a roasted or baked food such
as a hamburg steak, a delicious food retaining the internally sizzling quality with little absorption of
excess frying oil can be obtained. Moreover, even if this fried food has been dehydrated after cooking,
it reconstitutes itself quickly in hot water. When frozen, it does not lose its satisfactory palatability.
Therefore, this invention can be broadly applied to instant foods such as frozen foods and dehydrated
foods.
[0269] The "fried food" in the context of this invention means any food that is cooked by heating
with oil, particularly a food obtainable by heating a food material in high-temperature oil, generally at
about 120 SIMILAR 200 DEG C or a processed food containing such a food as an ingredient.
Therefore , the "fried food" according to this invention includes not only deep-fried foods cooked by
immersing food materials in large quantities of hot oil but also foods prepared by frying or roasting
with small amounts of oil.
[0270] The "deep-fried food" can be roughly classified into su-age (bare-fried food) and koromo-age
(coat-fried food). The su-age is a food fried in the uncoated condition. The koromo-age is a food fried
after coating with wheat flour, starch or the like. According to another classification, a food fried
(koromo-age) with a low-water-content coat, inclusive of kara-age, and a food fried with a high-watercontent coat, e.g. tempura, shozin-age, fritter, etc., can be mentioned. The panko-age, a food coated
with wheat flour, stirred egg and bread crumbs and, then, fried, is intermediate between the above two
foods.
[0271] The fried food according to this invention includes any and all foods cooked with a binding
agent or fry batter either comprising or containing native gellan gum, regardless of whether it has
experienced heating previously or not.
[0272] Among fried foods, Hamburg steaks and tsumire (milled fish flesh supplemented with a
binder such as egg and starch and boiled in water) are prepared by adding native gellan gum as a
binding agent to raw materials and cooking. In the case of croquette, native gellan gum may be used as
a binder or be formulated into a fry batter containing soft flour or the like for cooking. Furthermore, in
the case of deep-fried foods, this gum may be formulated into a fry batter based on soft flour or
katakuri-ko (starch obtained from roots of Erythronium japonicum) and particularly in the case of karaage (uncoated fry), the food surface can be grazed with a solution of native gellan gum within a certain
concentration range before cooking. Thus, dices or strips of a vegetable (potato, edible burdock, carrot,
etc.) can be bound, several per bundle, and fried without a thick coat.
[0273] Insofar as the effect of this invention can be expressed, the binding agent or the fry batter may
contain, in addition to native gellan gum, various other polysaccharides such as tamarind seed gum,
xanthan gum, guar gum, locust bean gum, pullulan, soybean polysaccharide, karaya gum, tragacanth
gum, and gum arabic.
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[0274] The optimum amount and use concentration of native gellan gum for the preparation of the
fried food according to this invention are dependent on the kind and size of food material and the mode
of use, for example as a binder or a component of a fry batter, and can be judiciously selected and
adjusted by one skilled in the art. Generally speaking, the concentration should be such that food
ingredients may be held in a three-dimensional form or be bound to each other and dispersed well as a
unit. The preferred proportion is 0.08 SIMILAR 2 weight % based on water and to insure the ease with
which food ingredients may be coated, the preferred range is 0.5 SIMILAR 1.5 weight %.
[0275] It is sufficient that the concentration of native gellan gum be as defined above just before
cooking and, moreover, the gum need not necessarily have been dissolved but only need be in swollen
state.
[0276] Among the conditions of heat-cooking for the fried food of this invention, the oil temperature
is not particularly restricted but can be selected and adjusted by one skilled in the art according to the
kind and size of food material and the objective mouth-feel. Generally, a temperature between 120
DEG C and 180 DEG C is preferred and from the standpoint of improved oil drainage and increased
crispness, the range of 140 SIMILAR 180 DEG C is preferred. The heating time is not particularly
restricted, either, but can be judiciously selected and adjusted by one skilled in the art. Generally, in the
case of deep-fried food, a heating time of 30 SIMILAR 180 seconds is preferred, and from the
standpoint of good oil drainage and increased crispness, the range of 60 SIMILAR 120 seconds is
preferred.
(c) Ice cakes
[0277] Ice cakes inclusive of ice flakes or shavings and ice sticks (sherbet-on-a bar) are required to
have a crispy mouth-feel, ease of ingestion, and the ease of piercing with a spoon despite the frozen
state. In addition, there has been the problem that, while eating, a concentrated syrup is pooled in the
bottom layer, with the upper layer getting watery.
[0278] Developed in view of the above situation, this invention is concerned with an ice cake
containing native gellan gum as a palatability/body-improving agent.
[0279] The ice cake of the invention, thanks to inclusion of native gellan gum, is characterized in
that, unlike the conventional product which, on melting of ice, gives a watery top layer with the syrup
concentrated and pooled in the bottom layer, its formulated composition is consistently maintained
with little change in the distribution of ingredients. Furthermore, even in frozen condition, a spoon may
easily pierce through the body of the food and the food presents with a crispy mouth-feel characteristic
of, for example, freshly shaved ice.
[0280] The ice cake in the context of this invention means any and all foods that comprise or contain
frozen water and specifically includes but is not limited to ice shavings, sherbet-on-a-bar, and crushed
ice.
[0281] The formulating amount of native gellan gum, relative to 100 weight % of the ice product, is
0.01 SIMILAR 0.2 weight %, preferably 0.02 SIMILAR 0.1 weight %. When the level of addition is
below 0.01 weight %, the above-mentioned effects of constancy in composition even on melting, ease
of piercing the body of ice with a spoon and crispy mouth-feel are somewhat sacrificed. On the other
hand, if the upper limit of 0.2 weight % is exceeded, the premature gelation of the native gellan gum
composition prior to addition will interfere with operation, thus presenting a production problem.
However, the above upper limit is imposed in consideration of workability only and if this problem can
be solved, the above range need not be strictly adhered to.
[0282] The method of producing an ice cake according to this invention is not restricted as far as
native gellan gum can be formulated as a component of the ice cake but the conventional technology
can be generally used. An ordinary procedure comprises adding native gellan gum to a syrup to be
applied to ice shavings or flakes, mixing the syrup with ice flakes, and freezing the mixture.
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(d) Hard candies
[0283] Regarding hard candies, the conventional products have the drawback that a great force is
required for biting at first or while they can be bitten rather easily at first, the resistance is soon lost to
cause dissatisfaction. Therefore, the so-called gummy candies which feature a sustained good biting
quality are widely accepted by the consumer. Under the circumstances, the development of hard
candies having a crispy mouth-feel and not requiring an extraordinary biting force but maintaining a
sustained good biting quality has been demanded in earnest.
[0284] Developed in view of the above situation, this invention provides a hard candy containing
native gellan gum as a palatability/body-improving agent.
[0285] This invention further provides the use of native gellan gum as a crispness-imparting agent for
hard candies.
[0286] The hard candy of this invention, which contains native gellan gum, can be bitten without
requiring an extraordinary biting force and features a sustained crispy mouth-feel with adequate biting
resistance. Stated differently, this is a candy which can be bitten with enjoyment, not to speak of the
pleasure of licking.
[0287] The hard candy in the context of this invention means any hard candy that has been boiled
down to the degree of "hard crack" and is not particularly restricted by its form and kind.
[0288] The formulating amount of native gellan gum relative to 100 weight % of the candy is 0.01
SIMILAR 2 weight %, preferably 0.05 SIMILAR 0.3 weight %. When the proportion of native gellan
gum is smaller than 0.01 weight %, the above-mentioned effect of supple mouth-feel and crispy biting
quality is somewhat sacrificed. When 2 weight % is exceeded, the premature gelation of the native
gellan gum composition itself interferes with operation and presents a production problem just as
pointed out hereinbefore for sherbets. Therefore, here again the upper limit is imposed from
workability points of view and as far as this problem can be solved, the above-mentioned range need
not be strictly adhered to.
[0289] The hard candy of this invention is manufactured by including native gellan gum in the batch
formula in otherwise the same manner as in the conventional production process. Thus, there is no
particular limitation on the method of production.
[0290] Furthermore, insofar as native gellan gum is contained, the candy of this invention may
further contain other components in addition to the basic formula.
(e) Noodles
[0291] Noodles such as udon (Japanese style noodles), chuka-men (Chinese noodles) and pasta are
generally better accepted when they have firm bodies. On the other hand, dehydrated noodles and the
like are required to have the conflicting property, namely the ease of reconstitution.
[0292] Developed in view of the foregoing, this invention provides a noodle containing native gellan
gum as a palatability/body-improving agent.
[0293] The invention further provides the use of native gellan gum as a body-imparting agent for
noodles.
[0294] Because it contains native gellan gum, the noodle of this invention is characterized by fullbodied, adequate biting resistance qualities and, in the case of the dehydrated noodle, is characterized
by rapid reconstitution in water or hot water in addition to the above qualities.
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[0295] Here, the noodle includes a broad variety of noodles and equivalents such as chuka-men,
udon, kishimen (ribbon-shaped Japanese style noodle), pasta (spaghetti, macaroni, etc.) and soba
(buckwheat noodle), regardless of whether they are raw, semi-raw, dehydrated, or LL (long life).
[0296] The formulating amount of native gellan gum can be judiciously selected from the range of
0.01 SIMILAR 0.1 weight % based on 100 weight % of the wheat, buckwheat or other flour used.
When the proportion of native gellan gum is smaller than 0.01 weight %, the above-mentioned effect of
firm body and good biting quality is somewhat sacrificed. On the other hand, when 0.1 weight % is
exceeded, the product assumes a taste or texture dissimilar to that of ordinary noodles. Therefore, if
there is no objection to the palatability of ordinary noodles or equivalents, the above-mentioned range
need not be considered to be a hard-and-fast rule. Thus, the proportion may be increased or decreased
to suit one's taste.
[0297] The noodle of this invention is manufactured by adding native gellan gum to the usual
formulation for noodles and there is no particular limitation on the method of manufacture.
EXAMPLES
[0298] The following examples pertaining to the above embodiments (1) SIMILAR (11) are intended
to illustrate the present invention in further detail and should by no means be construed as defining the
scope of the invention.
langExample 1rang& Freeze-thaw resistant jellies
Example (1-1)
[0299] To 80 weight % of water were added 1 wt. % of native gellan gum, 12 wt. % of sugar and 0.2
wt. % of citric acid, and the mixture was stirred for dissolving at 80 DEG C for 10 minutes and made
up with water to a total of 100 weight %. This mixture was poured into a container and cooled to 10
DEG C to provide a jelly.
[0300] This jelly was frozen once in the freezer at -18 DEG C overnight and, then, allowed to stand
for thawing at room temperature. This procedure was repeated 10 times but the jelly showed no change
in strength or palatability and substantially no separation of water was observed, either.
Comparative Example (1-1)
[0301] Using 0.5 wt. % of gellan gum and 0.3 wt. % of calcium lactate in lieu of native gellan gum,
the procedure of Example (1-1) was otherwise repeated to provide a jelly. When this jelly was
subjected to one freeze-thaw cycle, a large quantity of water amounting to more than one-third of the
total weight separated out and the texture of the jelly was disrupted so extensively that it was ready to
collapse. Moreover, a marked degradation of eating quality was observed.
Comparative Example (1-2)
[0302] Using 1 wt. % of kappa-carrageenan in lieu of native gellan gum, the procedure of Example
(1-1) was otherwise repeated to provide a jelly. When this jelly was subjected to one freeze-thaw cycle,
a large quantity of water amounting to more than one-quarter of the total weight separated out and the
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texture of the jelly was disrupted so extensively that it was ready to collapse. Moreover, a marked
degradation of eating quality was observed.
langExample 2rang& Dehydrated gels
Example (2-1)
[0303] To 80 wt. % of water were added 1 wt. % of native gellan gum, 12 wt. % of sorbitol and 0.2
wt. % of citric acid, and the mixture was stirred for dissolving at 80 DEG C for 10 minutes and made
up with water to a total of 100 weight %. This mixture was poured into a vessel and cooled to 10 DEG
C, whereupon a gel was obtained. This gel was dried in a hot-air dryer to provide a dehydrated gel
which weighed 20% of the pre-dehydration weight.
[0304] This gel was placed in a vessel and water was added, whereupon the gel regained the predehydration size, form, strength, and mouth-feel in 5 minutes.
Example (2-2)
[0305] To 80 wt. % of water was added 1 wt. % of native gellan gum, and the mixture was stirred for
dissolving at 80 DEG C for 10 minutes and made up with water to 100 weight %. This solution was
poured into a vessel and cooled to 10 DEG C, whereupon gel balls with a diameter of 10 mm were
obtained The gel balls were dried in a hot-air dryer to provide dehydrated gel balls which weighed 2%
of the pre-dehydration weight.
[0306] The above gel balls were placed in a cup-and shiruko (a sweetened adzuki bean soup)
prewarmed to 70 DEG C was poured over the balls. As a result, the gel balls regained their predehydration size, form, strength and mouth-feel in 5 minutes so that they could be ingested as a savory
substitute for shiratama (white glutinous rice balls).
Comparative Example (2-1)
[0307] Using 0.5 wt. % of gellan gum and 0.3 wt. % of calcium lactate in lieu of native gellan gum,
the procedure of Example (2-2) was otherwise repeated to prepare a gel. When this gel was dehydrated
and placed in water, it failed to reconstitute itself even after 30 minutes, and the disrupted, hard texture
indicated degradation.
Example (2-3)
[0308] To 80 wt. % of water was added 2 wt. % of native gellan gum, and the mixture was stirred for
dissolving at 80 DEG C for 10 minutes and made up with water to a total of 100 weight %. This
solution was poured into a rice-grain mould and cooled to 10 DEG C to prepare gel grains simulating
rice grains. The gel grains were dried in a hot-air dryer to provide dehydrated gel grains which weighed
3% of the pre-dehydration weight.
[0309] The above gel grains were placed in rice bowl and a suitable amount of green tea extract
prewarmed to 80 DEG C and wasabi (horseradish) flavor were added. As a result, the gel regained the
pre-dehydration size and mouth-feel so that the food could be ingested as a substantially calorie-free
substitute for wasabi chazuke (horseradish-spiced boiled rice in green tea).
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langExample 3rang& Rice cake-like gels
Example (3-1) Preparation of a canned shiratama zenzai
[0310] To 68 wt. % of water were added 30 wt. % of shiratamako (glutinous rice flour) and 2 wt. %
of native gellan gum, and the mixture was evenly kneaded and molded into a couple of shiratama balls
2 cm in diameter each. The shiratama balls and 66 g of a mixture of commercial boiled adzuki-beans
(raw materials: sugar, adzuki-beans, starch, NaCl) (manufacturer: Imuraya Seika K.K.) (62 wt. %) and
water (32 wt. %) were placed in a cylindrical can 6 cm in diameter and 2.5 cm high, followed by
sealing. This sealed cylindrical can was subjected to retort treatment at 121 DEG C for 20 minutes to
provide a canned shiratama zenzai (a thick adzuki-bean soup containing shiratama as a solid
ingredient).
[0311] Despite the retort sterilization, the shiratama balls in the product had not dissolved out or
become macerated but remained to be fully satisfactory in appearance, resembling rice balls in mouthfeel as well. Moreover, when ingested one week after production, the shiratama balls were found to
fully retain the rice cake-like viscoelasticity without hardening with time.
Comparative Example (3-1)
[0312] Except that shiratama balls were prepared according to the following recipe, the procedure of
Example (3-1) was otherwise repeated to provide a canned shiratama zenzai [comparative product (31)].
[0313] DOLLAR DOLLAR midast DOLLAR DOLLAR Recipe for shiratama: To 45 wt. % of
water was added 55 wt. % of siratama-ko (a kind of glutinous rice flour), and the mixture was evenly
kneaded and molded into two shiratama balls 2 cm in diameter each.
[0314] This comparative product (3-1) began to harden due to aging only after 1 day of storage in the
refrigerator and, because of the hardened core, was not easy to ingest. After 2 days of storage, it was
still harder and unsuited for eating.
Example (3-2) Preparation of yakimochi (baked rice cake)
[0315] To 68 wt. % of water were added 30 wt. % of mochiko (a kind of glutinous rice flour), and 2
wt. % of native gellan gum, and the mixture was evenly kneaded and molded into a rice cake
measuring 2 cm square x 1 cm in thickness and weighing about 6 g. This rice cake was steamed in a
steamer and using a portable burner, its surface was scorched to provide the objective yakimochi
(baked rice cake).
[0316] This baked rice cake showed no hardening due to aging even when stored in the refrigerator
for 1 week but fully retained the viscoelastic mouth-feel of the freshly baked rice cake. When the baked
rice cake prepared as above was heated in an electronic range, wrapped around with a wafer of
seasoned laver, dipped in sugar-soy, and ingested, the mouth was immediately filled with the savory
aroma of baked rice cakes and the palatability characteristic of baked rice cakes could be enjoyed. On
the other hand, when a baked rice cake prepared in the same manner and a shiruko soup (adzuki-bean
soup) separately prepared were filled into a can, subjected to retort treatment, and chilled in the
refrigerator, a cold shiruko was obtained. Despite its coldness, the rice cake was soft and delicious.
Example (3-3) Preparation of rice cakes with a rice cake-making machine
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[0317] First, 490 wt. % of water and 10 wt. % of native gellan gum were heated together at 90 DEG
C under agitation with a stirring machine (Shinto Kagaku, Type 3000H) for 10 minutes to prepare a
native gellan gum solution. This solution was incubated at about 90 DEG C. Separately, 500 wt. % of
glutinous rice rinsed with water was set in the rice cake-making machine AFC-166 (manufactured by
Toshiba), in which it was steamed for about 30 minutes and pounded for 10 minutes. Then, 500 wt. %
of the above-prepared native gellan gum solution was added and the mixture was further pounded with
the rice cake-making machine for another 10 minutes to provide a rice cake.
[0318] The above rice cake was packed into a cylindrical can 6 cm in diameter and 4 cm deep up to
its capacity of about 95 g, followed by sealing, and stored in the refrigerator for 30 days. As a result, no
hardening due to aging was noted and the rice cake retained the initial viscoelastic consistency.
[0319] The rice cake prepared as above (about 100 g) and water (about 100 g) were packed into a 500
g retort pouch under vacuum and this vacuum-packed pouch was subjected to retort treatment at 121
DEG C for 20 minutes. As a result, the rice cake did not dissolve out or become macerated. When this
same rice cake was stored in the refrigerator for 1 week, it showed no hardening due to aging but
retained the satisfactory viscoelasticity which is characteristic of the genuine rice cake.
langExample 4rang& Copy foods
Example (4-1) Abalone-like food-1
[0320] A mixture of 6 wt. % of water and 1 wt. % of native gellan gum was filled into a degassed 30
mm-dia polyvinyl chloride casing up to a length of 100 mm and heated at 85 DEG C for 20 minutes to
provide a low-calorie food tasting like abalone. This food was sliced to 2 mm thickness and added to a
salad to prepare a sea-food salad. This food had exactly the same biting resistance as that of an abalone
and when dressed with a shellfish-flavored dressing and ingested, the food was felt as if it were a true
abalone.
Example (4-2) Abalone-like food-2
[0321] Using a roller, a mixture of 7 wt. % of water, 1 wt. % of native gellan gum, and 0.1 weight %
of abalone flavor was rolled to a thickness of 3 mm and cut. The resulting sheet, 100 mm x 100 mm x 3
mm, was vacuum-packed and subjected to retort treatment at 121 DEG C for 20 minutes to provide a
food sheet. This food sheet was sandwiched to provide an abalone sandwich. Even in the form of a
sandwich, the palatability of abalone was prominent and the unique biting quality different from that of
hams, cheese, etc. could be enjoyed in eating.
Example (4-3) Sakuramochi-like dessert
(1) Preparation of the bottom layer jelly
[0322] To 30 wt. % of water was added 30 wt. % of nama-an ( paste of cooked beans), followed by
addition of 0.5 wt. % of native gellan gum and 30 wt. % of granulated sugar. The mixture was stirred at
80 DEG C for 10 minutes and 0.1 wt. % of flavor was added. The whole mixture was made up with
water to 100 weight % and a portion of it was filled into a vessel and cooled in the refrigerator to
provide a bottom layer jelly.
166/218
(2) Top jelly
[0323] To 70 wt. % of water were added 1 wt. % of native gellan gum and 20 wt. % of granulated
sugar, and the mixture was stirred at 80 DEG C for 10 minutes. Then, 0.05 wt. % of flavor and 0.02 wt.
% of color were added and the whole mixture was made up to 100 wt. % with water to provide a top
jelly.
(3) Sakuramochi-like dessert
[0324] A cherry leaf was placed on the bottom layer jelly prepared in (1) and the top jelly was
dispensed on top of the leaf. After the obtained jelly was placed in a vessel and the vessel was sealed,
the assembly was subjected to retort sterilization at 121 DEG C for 20 minutes and cooled to provide a
sakuramochi-like dessert.
Example (4-4) Kuzukiri-like dessert
(1) Preparation of a syrup
[0325] To 70 wt. % of water was added 10 wt. % of reducing maltose syrup, followed by addition of
0.8 wt. % of gum arabic, 0.085 wt. % of pullulan and 15 wt. % of granulated sugar. The mixture was
stirred for dissolving and 0.3 wt. % of calcium lactate, 0.35 wt. % of citric acid (crystals), 0.2 wt. % of
trisodium citrate and 0.1 wt. % of flavor were added. The whole mixture was made up with water to
100 wt. % to provide a syrup.
(2) Preparation of a kuzukiri-like dessert
[0326] To 70 wt. % of water was added 10 wt. % of reducing maltose syrup, followed by addition of
15 wt. % of granulated sugar, 0.7 wt. % of native gellan gum, 0.2 wt. % of gellan gum and 0.12 wt. %
of trisodium citrate. The mixture was stirred for dissolving at 85 DEG C for 10 minutes, after which 0.3
wt. % of calcium lactate and 0.1 wt. % of flavor were added. The whole mixture was made up with
water to 100 wt. % and cooled in the refrigerator. The product was cut into ribbons and placed together
with the syrup in a container. After sealing of the container and pasteurization at 85 DEG C for 30
minutes, the product was cooled in the refrigerator to provide a kuzukiri-like dessert.
Example (4-5) Copy squid
[0327] Native gellan gum, 3 wt. %, was placed in water and dissolved by stirring at 90 DEG C for 10
minutes. The solution was poured into a vessel, 50 mm x 200 mm x 6 mm high, and cooled to 20 DEG
C to provide a copy squid. This copy squid was translucent and white and had a plump feel closely
resembling a genuine squid in appearance and mouth-feel. This copy squid was cut into filaments 50
mm long and 5 mm wide to prepare ikasomen (squid fine noodles). When this ikasomen was dipped in
a soy containing grated horseradish dissolved therein and ingested, it resembled a genuine squid so
closely in both appearance and palatability that the two could not be easily discriminated. Since it is a
non-calorie, non-cholesterol food, this copy squid can be ingested with gusto and without care about
calorie intake and cholesterol level.
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Example (4-6) Copy bait
[0328] Native gellan gum, 4 wt. %, was placed in water and dissolved by stirring at 90 DEG C for 20
minutes. The solution was poured into an "earthworm" mold comprising a metal cylinder measuring 10
mm in diameter and 110 mm long and rounded at either end, which had been preheated to 90 DEG C,
and was then allowed to cool to provide a copy bait simulating an earthworm. This copy bait is not
hazardous to fish and fowls, if ingested, and will be readily biodegraded in the sea, for instance.
Therefore, fishing can be enjoyed without the risk for adverse effects on ecology.
langExample 5rang& Cooling agent
Example (5-1)
[0329] To 196 g of water was added 4 g (2%) of native gellan gum, and mixture was stirred for
dissolving at 85 DEG C for 5 minutes. This solution was poured into a vessel 85 mm in diameter to a
height of 17 mm and left standing at room temperature to provide a cold retention gel composition for
use as a cooling agent.
[0330] A temperature probe was inserted into the center of this cooling agent and the temperature
was serially measured and compared with the ambient atmospheric temperature. The data are shown in
Fig. 2. It was found from the data that the cooling agent of this invention consistently shows
temperatures lower than atmospheric temperature by 4 SIMILAR 6 DEG C at all times.
Example (5-2)
[0331] To 156 g of water was added 4 g of native gellan gum, and the mixture was stirred for
dissolving at 85 DEG C for 5 minutes.
(A) Then, 40 g of propylene glycol was added to 160 g of the above solution and the mixture was
stirred or
(B) 40 g of water in lieu of propylene glycol was added to 160 g of the above solution and the
mixture was stirred.
Each mixture was poured into a vessel 85 mm in diameter to a height of 6 mm and while it was held
stationary in a horizontal position, dried at 50 DEG C for 6.5 hours to provide a compact cooling agent.
[0332] As a result, A was reduced in weight to 19.4% of the pre-dehydration weight and B to 1.2% of
the pre-dehydration weight. Substantially no change was found in diameter. The height of A decreased
to 1.16 mm and that of B to 0.07 mm. A was highly flexible, showed good shape-retaining properties,
and even in this condition, expressed a cooling effect. B was not as flexible as A but could be folded.
Then, A and B were immersed in tap water (23 DEG C) to check for the rate of reconstitution. As
shown in Fig. 3, a complete recovery to the pre-dehydration weight occurred in 4 SIMILAR 6 minutes.
The reconstituted cooling agents were both as effective as the cooling agents prior to dehydration.
Example (5-3)
[0333] To 312 g of water was added 8 g of native gellan gum, and the mixture was stirred for
dissolving at 85 DEG C for 5 minutes. To this solution, 320 g, was added 80 g of propylene glycol, and
the mixture was stirred to prepare a cold retention gel composition. This gel composition was placed in
a polyvinyl chloride pouch and the opening was sealed by fusion to provide a cooling agent. This
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cooling agent was frozen in the freezer at -20 DEG C for 6 hours and then placed in a polystyrene foam
box 150 mm x 230 mm x 150 mm. The box was covered and, after an elapse of 2 hours, the internal
temperature of the box was measured and found to be 8 DEG C. The cooling agent was then taken out,
thawed in tap water, refrozen under the same conditions as above, and after an elapse of 2 hours the
internal temperature was measured in the same manner as above. This procedure was repeated 10 times
during a total of 20 days but no change whatever was found in the cooling efficiency of the cooling
agent. The elasticity and tactile quality of the gel taken out from the pouch were also compared with
those of a control sample which had not undergone the above treatment but no difference at all was
found.
Example (5-4)
[0334] To 156 g of water was added 4 g of native gellan gum, and the mixture was stirred for
dissolving at 85 DEG C for 5 minutes. Then, 40 g of propylene glycol and 0.01 g of l-menthol were
added to the solution prepared above (160 g), followed by stirring, and the mixture was poured into
vessels, 30 mm x 80 mm each, up to a height of 3 mm and cooled at 5 DEG C for 2 hours to provide
cooling sheets.
[0335] Ten monitors were urged to lie in supine position with the cooling agent placed on the
forehead for 2 hours. As a result, no residues remained on the forehead after removal of the agent at the
end of the 2-hour trial session and all the 10 monitors reported that they consistently felt cool and
comfortable during use.
[0336]
Moreover, neither a complaint of sticky skin nor skin rash was found.
langExample 6rang& Dispersion stabilizer
Examples (6-1) SIMILAR (6-4), Comparative Examples (6-1) SIMILAR (6-3)
Cocoa drink composition
[0337] The cocoa compositions shown in Table 2 were prepared and each was dispersed in sufficient
water to make 100 weight %. This dispersion was stirred with Homomixer at an elevated temperature
of 70 DEG C. This mixture was homogenized using a homogenizer at a primary pressure of 150
kg/cm>;2; and a secondary pressure of 50 kg/cm>;2; and the resulting homogenate was filled into a
glass vessel (35 mm in diameter and 130 mm high), which was then stoppered, and sterilized by
autoclaving at 120 DEG C for 20 minutes to provide a cocoa drink. The cocoa drinks prepared in the
above manner were stored in the incubator at 5 DEG C and 35 DEG C and the pattern of precipitation
of cacao powders were serially monitored. The microcrystalline cellulose as a component of the
dispersant was Ceollus (trademark) SC-42.
[0338] The results inclusive of those of the sensory evaluation are presented in Table 2.
EMI115.1
[0339] The results presented in Table 2 indicate that the cocoa drinks according to Examples were
invariably acceptable in appearance, taste, flavor and body, showing no sediments of cacao particles.
Thus, all were delicious cocoa drinks reflecting well-stabilized dispersions which had never been
achieved in the past. In contrast, the cocoa drinks according to Comparative Examples (6-1) SIMILAR
(6-3) formed sediments and were not palatable because of insufficient body and trailing viscous aftertaste.
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Example (6-5) Shiruko drink
[0340] To 25 wt. % of adzuki-bean fragments soaked in 50 wt. % of water ware added 30 wt. % of
aka-koshian (red-colored bean jam prepared from the cellular fraction of beans), 8.5 parts of sugar,
0.05 wt. % of native gellan gum, and 0.2 wt. % of microcrystalline cellulose Ceollus (trademark) SC42, and the mixture was boiled to a total of 100 weight % and placed in a vessel. The filled vessel was
covered and subjected to retort sterilization at 121 DEG C for 30 minutes to provide a shiruko drink.
This shiruko drink formed no sediments even when left standing at room temperature for 4 weeks.
Thus, the adzuki-bean fragments and other insoluble matter had been uniformly dispersed in the liquid
phase.
Example (6-6) Orange juice drink
[0341] To 69 wt. % of water were added 20 wt. % of high fructose corn syrup, 0.03 wt. % of
trisodium citrate and 0.03 wt. % of native gellan gum, and the mixture was stirred for dissolving at 50
DEG C for 15 minutes. Then, 10 wt. % of concentrated (1/5) orange juice, 0.3 wt. % of orange flavor,
and 0.3 wt. % of citric acid (crystals) were added to the above solution and the mixture was bottled and
homogenized with a homogenizer (pressure 50 kg/cm>;2;) to provide a 50% orange juice drink. When
this drink was left standing for 2 months, no sedimentation of orange pulp or other solid matter was
found, indicating that the dispersion of pulp was well stabilized.
Example (6-7) Chocolate drink
[0342] First, 10 wt. % of comminuted granulated sugar, 2 wt. % of cacao powder and 0.02 wt. % of
native gellan gum were blended in powdery form to provide a instant chocolate dry powder. To this
powder was added 100 wt. % of milk, and the mixture was stirred for 30 seconds to prepare a chocolate
drink. A control chocolate drink was prepared without addition of native gellan gum under otherwise
the same conditions.
[0343] Whereas the chocolate drink not containing native gellan gum formed a sediment in tens of
seconds, the chocolate drink containing native gellan gum showed no sedimentation even after 2 hours
of standing.
Example (6-8) Calcium-enriched milk drink
[0344] 0.03 g of native gellan gum and 0.3 g of microcrystalline cellulose Ceollus (trademark) SC-42
were dispersed in sufficient water to make 11 wt. % and the dispersion was stirred for dissolving at 90
DEG C for 15 minutes. To 20 wt. % of this solution were added 20 wt. % of water, 40 wt. % of a milk
fraction containing 10% nonfat solid and 0.48 wt. % of calcium carbonate, and the mixture was
homogenized with a homogenizer (pressure 150 kg/m>;2;) to provide a calcium-enriched milk drink.
[0345] As a control, a calcium-enriched milk drink was prepared without addition of native gellan
gum and microcrystalline cellulose under otherwise the same conditions. The milk drinks were stored
in the refrigerator and monitored for the time course of change. As a result, whereas the control drink
prepared without addition of native gellan gum and cellulose formed a deposit of calcium in 5 minutes,
the drink prepared with addition of native gellan gum etc. showed no calcium precipitation at all even
after 4 weeks. Moreover, the flavor and taste of the test drink was as satisfactory as the control drink.
Example (6-9) Dressing
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[0346] To 52.1 wt. % of water were added 3 wt. % of sugar, 2 wt. % of salt, 5 wt. % of soy sauce,
and 0.07 wt. % of native gellan gum, and the mixture was stirred for dissolving at 90 DEG C for 10
minutes. Then, 5 wt. % of fermentation process vinegar, 5 wt. % of apple vinegar, 5 wt. % of lemon
vinegar and 22.5 wt. % of corn salad oil were added to the above solution. The resultant dressing was a
stable suspension without a tendency toward separation into oil and aqueous phases and could be used
without swirling the bottle beforehand.
Example (6-10) Adzuki-bean candy
[0347] To 47.7 wt. % of water were added 6 wt. % of 75% starch syrup and 5 wt. % of high fructose
corn syrup, and the mixture was stirred for dissolving at 60 SIMILAR 70 DEG C. Then, 5 wt. % of
sugar, 0.05 wt. % of salt and 0.05 wt. % of native gellan gum were added and the mixture was stirred
for dissolving at 80 DEG C for 15 minutes and cooled at 5 DEG C. Then, 20 wt. % of boiled adzukibeans, 15 wt. % of aka-namaan (paste of cooked red-colored beans), color and flavor were added,
followed by mixing. This mixture was filled into a mould and frozen to provide an adzuki-bean candy
comprising a uniform dispersion of adzuki-beans.
Example (6-11) Soft cream mix
[0348] To 60 wt. % of water were added 3.1 wt. % of 75% starch syrup and 13.9 wt. % of granulated
sugar, and the mixture was stirred for dissolving at 60 SIMILAR 70 DEG C. Then, 5.7 wt. % of skim
milk powder, 6.2 wt. % of purified coconut oil, 0.3 wt. % of glycerin fatty acid ester, 0.05 wt. % of
sucrose fatty acid ester, 0.03 wt. % of locust bean gum, 0.02 wt. % of carrageenan and 0.02 wt. % of
native gellan gum were added. The mixture was made up to 100 wt. % and stirred for dissolving at 80
DEG C for 15 minutes. The solution was homogenized using a homogenizer at a primary pressure of
150 kg/cm>;2; and a secondary pressure of 50 kg/cm>;2; and cooled at 5 DEG C to provide a soft
cream mix.
[0349] Whereas the control soft cream mix not containing native gellan gum (corresponding to the
conventional product) underwent phase separation when left standing at 25 DEG C for 4 days, the test
soft cream mix showed no separation even after one month, indicating that coconut oil could be
dispersed in the water phase in a quite stable manner.
Example (6-12) Soft cream
[0350] Using the soft cream mix prepared in Example (6-11), a soft cream was produced in the
conventional manner. This was a delicious soft cream with satisfactory overrun.
Example (6-13) Cocoa-baked pudding-1
[0351] To 40 wt. % of water were added 0.03 wt. % of native gellan gum, 20 wt. % of milk, 13 wt. %
of sugar, 1.5 wt. % of cacao powder (fat 23%) and 4 wt. % of powdered whole milk, and the mixture
was stirred for dissolving at 80 DEG C for 10 minutes and cooled to 60 DEG C. Then, 20 wt. % of raw
egg and 0.1 wt. % of flavor were added to the solution and the mixture was adjusted to a total of 100
wt. % and stirred. This preparation was filled into a heat-resistant vessel and treated in an oven at 180
DEG C for 1 hour to provide a cocoa-baked pudding.
[0352] This cocoa-baked pudding was attractive in appearance and palatability, indicating a uniform
dispersion without aggregation or sedimentation of cacao particles.
171/218
Comparative Example (6-4) Cocoa-baked pudding
[0353] Using xanthan gum in lieu of native gellan gum, the procedure of Example (6-13) was
otherwise repeated to provide a cocoa-baked pudding. The addition level of xanthan gum was varied
within the range of 0.01 wt. % to 0.1 wt. % but the aggregation and sedimentation of cacao particles
were found at all addition levels and the puddings were poor in appearance, showing the so-called
"roughened" condition. Those "roughened" puddings showed a sediment composed of many cacao
particles in the bottom layer and had a heterogeneous taste.
Example (6-14) Cocoa-baked pudding-2
[0354] To 40 wt. % of water were added 0.02 wt. % of native gellan gum, 0.05 wt. % of guar gum,
20 wt. % of milk, 13 wt. % of sugar, 1.5 wt. % of cacao powder (fat 23%) and 4 wt. % of powdered
whole milk, and the mixture was stirred for dissolving at 80 DEG C for 10 minutes and cooled to 60
DEG C. Then, 20 wt. % of raw egg and 0.1 wt. % of flavor were added to the above solution and the
mixture was made up to 100 wt. %. The mixture was stirred, filled into a heat-resistant vessel, and
treated in an oven at 180 DEG C for 1 hour to provide a cocoa-baked pudding.
[0355] This cocoa-baked pudding had an attractive appearance and a delicious taste reflecting a
uniform dispersion without flocculation or sedimentation of cacao particles.
Example (6-15) Ice candy (with fruit pulp)
[0356] To 47.7 wt. % of water were added 6 wt. % of 75% starch syrup and 5 wt. % of high fructose
corn syrup, and the mixture was stirred for dissolving at 60 SIMILAR 70 DEG C. Then, 5 wt. % of
sugar, 0.05 wt. % of salt and 0.05 wt. % of native gellan gum were added, and the whole mixture was
stirred for dissolving at 80 DEG C for 15 minutes and cooled at 5 DEG C. Then, 20 wt. % of
concentrated (1/5) pulp-containing mixed citrus fruit juice, color and flavor were added. This mixture
was stirred, filled into a mould and frozen to provide a fruit pulp-containing ice candy. The fruit pulp
had been evenly dispersed throughout this ice candy.
Example (6-16) Frozen cocoa drink
[0357] A cocoa drink composition was prepared according to the recipe: native gellan gum 0.06 wt.
%, cacao powder 3 wt. %, sugar 5 wt. %, HLB16 sucrose fatty acid ester 0.05 wt. %, and milk 10 wt.
%. This composition was dispersed in water to make a total of 100 wt. % and treated with Homo-mixer
at an elevated temperature of 70 DEG C. Then, using a homogenizer, the dispersion was homogenized
at a primary pressure of 150 kg/cm>;2; and a secondary pressure of 50 kg/cm>;2;. The resulting
homogenate was filled into a pressure-resistant glass vessel (35 mm in diameter, 130 mm high), which
was then stoppered, and sterilized by autoclaving at 120 DEG C for 20 minutes. After cooling, the
product was frozen at -20 DEG C to provide a frozen cocoa drink.
[0358] This cocoa drink remained to be a uniform dispersion without sedimentation of cacao particles
both during freezing and after thawing and was very acceptable in appearance, taste, flavor and body.
Comparative Example (6-5) SIMILAR (6-7) Frozen cocoa drinks
[0359] Except that
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(1) 0.06 wt. % of gellan gum [Comparative Example (6-5)],
(2) 0.1 wt. % of carrageenan [Comparative Example (6-6)], and
(3) 0.2 wt. % of locust bean gum [Comparative Example (6-7)]
were respectively used in lieu of native gellan gum, the procedure of Example (6-16) was otherwise
repeated to provide frozen cocoa drinks.
[0360] Those cocoa drinks began to form a sediment even before freezing and all the frozen products
showed a definite difference in cacao powder content between the upper and lower layers. After
thawing, the sediment of cacao particles was still more remarkable. Thus, there was a marked
difference in dispersion stability between the frozen cocoa drink of Example (6-16) and any of the
above cocoa drinks.
Example (6-17) Jelly grain-containing drink
langPreparation of jelly grainsrang&
[0361] To 80 wt. % of water were added 0.4 wt. % of gellan gum, 0.2 wt. % of sodium citrate, 15 wt.
% of sugar, 0.2 wt. % of color, and 0.1 wt. % of flavor, and the mixture was stirred for dissolving at 80
DEG C for 10 minutes. The solution was made up with water to a total of 100 wt. % and added
dropwise into a 5 % solution of calcium lactate separately prepared in advance, further kept immersed
therein for 30 minutes, and rinsed with water to provide jelly grains.
langPreparation of a jelly grain-containing drinkrang&
[0362] To 80 wt. % of water were added 0.03 wt. % of native gellan gum, 0.05 wt. % of HM pectin
and 8 wt. % of sugar, and the mixture was stirred for dissolving at 85 DEG C for 10 minutes. Then, 6
wt. % of concentrated (1/5) mixed citrus fruit juice, 0.2 wt. % of citric acid (crystals) and 0.1 wt. % of
flavor were added and the whole mixture was adjusted with water to make a total of 100 wt. %. This
solution and the jelly grains prepared separately as above were filled, in a ratio of 9:1 by weight, into a
container and, after closure, was pasteurized by heating to 93 DEG C (ultimate temperature). This
container was gently swirled to disperse the jelly grains to provide a jelly grain-containing drink.
Compared with the conventional drink of the type, this jelly grain-containing drink reflected a
definitely superior dispersion stabilizing effect and no settling of jelly grains occurred after shaking.
Example (6-18) Dairy component-containing coffee drink
[0363] In 30 wt. % of water were placed 0.03 wt. % of native gellan gum, 6 wt. % of sugar and 0.03
wt. % of sugar ester, and the mixture was stirred for dissolving at 85 DEG C for 10 minutes. Then, 50
wt. % of a coffee extract supplemented with 1 wt. % of 10 wt. % sodium hydrogencarbonate solution
was added, further followed by addition of 10 wt. % of milk. The mixture was homogenized at 70 DEG
C and 150 kg/cm>;2;, filled into a can, and pasteurized at 120 DEG C for 20 minutes. The resultant
milk-containing coffee drink showed no sedimentation.
Example (6-19) Mayonnaise-style dressing
[0364] In 50 wt. % of water was placed 0.2 wt. % of native gellan gum, and the mixture was stirred
for dissolving at 85 DEG C for 10 minutes. Then, 6 wt. % of fermentation process vinegar, 0.5 wt. %
of seasoning, 8 wt. % of egg yolk and 35 wt. % of salad oil were added and the mixture was adjusted
173/218
with water to 100 wt. %. This mixture was pre-emulsified with Homo-mixer and further emulsified
with a colloid mill to provide a stable mayonnaise-style dressing showing no floating oil.
Example (6-20) Emulsion type dressing-1
[0365] To 40 wt. % of water were added 0.03 wt. % of native gellan gum, 0.3 wt. % of xanthan gum
and 5 wt. % of sugar, and the mixture was stirred for dissolving at 80 DEG C for 10 minutes. Then,
12.5 wt. % of fermentation process vinegar (acidity 8%), 0.6 wt. % of sodium L-glutamate, 0.2 wt. %
of seasoning and 3 wt. % of salt were added and the whole mixture was further stirred at 80 DEG C for
10 minutes. The mixture was made up to 65 wt. % with water and cooled to 40 DEG C. Then, 35 wt. %
of corn salad oil was added and the mixture was emulsified with Homo-mixer to provide a stable
emulsion type dressing.
Example (6-21) Emulsion type dressing-2
[0366] To 40 wt. % of water were added 0.03 wt. % of native gellan gum, 0.3 wt. % of xanthan gum
and 5 wt. % of sugar, and the mixture was stirred for dissolving at 20 DEG C for 10 minutes. Then,
12.5 wt. % of fermentation process vinegar (acidity 8%), 0.6 wt. % of sodium L-glutamate, 0.2 wt. %
of seasoning and 3 wt. % of salt were added and the mixture was further stirred at 80 DEG C for 10
minutes and made up to 65 wt. % with water. After cooling to 40 DEG C, 35 wt. % of corn salad oil
was added and the mixture was emulsified with Homo-mixer to provide a stable emulsion type
dressing.
Example (6-22) Concentrated drink base
[0367] To 70 wt. % of water were added 0.03 wt. % of native gellan gum, 1 wt. % of water-soluble
soybean polysaccharide (trade name, SM-700, San-eigen F. F. I.) and 20 wt. % of sugar, and the
mixture was stirred for dissolving at 80 DEG C for 10 minutes. Then, 2 wt. % of 50% lactic acid and 2
wt. % of concentrated (1/5) pulp-containing mixed citrus fruit juice were added and made up with
water to a total of 100 wt. % to provide a concentrated drink base.
[0368] When this concentrated drink base was blended with milk in a ratio of 1:1, a milk drink
containing the fruit pulp dispersed in a stable condition was obtained.
Example (6-23) Separate-type dressing
[0369] To 40 wt. % of water were added 0.03 wt. % of native gellan gum, 0.1 wt. % of xanthan gum
and 5 wt. % of sugar, and the mixture was stirred for dissolving at 85 DEG C for 10 minutes. Then, 12
wt. % of fermentation process vinegar, 1 wt. % of seasoning and 3 wt. % of salt were added to the
above solution and the mixture was further stirred for dissolving at 85 DEG C for 10 minutes. The
mixture was made up to 65 wt. % with water and cooled to room temperature. This mixture and 35 wt.
% of salad oil were filled together into a vessel to provide a separate type dressing. Although this
dressing consisted of discrete layers, viz. an oil layer and a water layer, but the ingredients in the
aqueous phase had been uniformly dispersed.
[0370] Unlike the dressing prepared by intense stirring with Homo-mixer or homogenization with a
homogenizer or the like (cf. Example (6-20) and Example (6-21)), the dressing obtained by the above
method does not form a homogeneous mixture even when the vessel is shaken by hand but soon
undergoes phase separation on standing.
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Example (6-24) Soy-boiled laver
[0371] A soy-boiled laver was prepared in the per se known manner using 78 wt. % of soy, 0.5 wt. %
of native gellan gum, 0.3 wt. % of tamarind seed gum, 6 wt. % of starch syrup, 11 wt. % of sugar, 8 wt.
% of laver and 0.3 wt. % of seasoning.
[0372] This soy-boiled laver, when put into the mouth, is readily separated into individual wafers of
laver in the presence of saliva and, at the same time, the flavor of laver diffuses throughout the mouth.
Moreover, the laver wafers are not agglomerated in the mouth and the product shows a delicious taste
free from the solid foreign body feel which is a disadvantage of the conventional soy-boiled laver.
Example (6-25) Dragon fruit drink
[0373] To 50 wt. % of water were added 20 wt. % of high fructose corn syrup, 0.3 wt. % of citric
acid (crystals) and 0.05 wt. % of native gellan gum, and the mixture was stirred for dissolving at 85
DEG C for 10 minutes. Then, 10 wt. % of dragon fruit seeds and 0.3 wt. % of flavor were added and
the mixture was adjusted to 100 wt. % to provide a drink having an appearance resembling the pulp of
dragon fruit and in which the seeds had been uniformly dispersed in a stable manner.
Example (6-26) Coffee cream
[0374] To 70 wt. % of water were added 0.08 wt. % of native gellan gum, 4.5 wt. % of skim milk
powder, 3 wt. % of casein sodium, 0.5 wt. % of sugar ester, 0.2 wt. % of disodium phosphate and 0.06
wt. % of carrageenan, and the mixture was stirred for dissolving at 85 DEG C for 10 minutes. Then, 15
wt. % of coconut oil and 0.05 wt. % of flavor were added under stirring with Homo-mixer and the
mixture was adjusted to 100 wt. % with water, homogenized at 50 kg/cm>;2; and finally cooled to 10
DEG C to provide a cream characterized by good emulsion stability.
Example (6-27) Fruit pulp-containing carbonated drink
[0375] Using water, 0.04 wt. % of native gellan gum, 12 wt. % of sugar and 1 wt. % of concentrated
(1/5) pulp-containing mixed citrus fruit juice were made up to 50 wt. % and the mixture was
pasteurized at 85 DEG C for 10 minutes. This mixture was blended with 50 wt. % of carbonated water
to provide a carbonated drink containing the fruit pulp uniformly dispersed without sedimentation.
Example (6-28) Insoluble calcium-containing drink
[0376] Using water, 0.05 wt. % of native gellan gum, 0.2 wt. % of calcium carbonate, 5 wt. % of
sweetener, 0.01 wt. % of color and 0.1 wt. % of flavor were made up to 100 wt. %, filled into a
container, and subjected to retort sterilization at 121 DEG C for 20 minutes to provide a drink
containing insoluble calcium dispersed in a stable manner.
Example (6-29) Goma-dare (sesame sauce)
(1) Preparation of dispersion stabilizer
175/218
[0377] The dispersion stabilizer of the invention in the form of a powder was prepared by
formulating 0.2 wt. % of native gellan gum and 0.26 wt. % of pectin.
(2) Preparation of goma-dare
[0378] To water were added 10 wt. % of vinegar, 13 wt. % of kneaded sesame, 7 wt. % of starch
syrup and 4 wt. % of mirin (saccharification product of rice starch) and the mixture was thoroughly
stirred. Then, 10 wt. % of sugar and 0.55 wt. % of the powdery dispersion stabilizer prepared in (1)
were added and the mixture was stirred under heating at 80 DEG C for 10 minutes.
[0379] Then, using care not to allow the liquid temperature to fall below 80 DEG C, 20 wt. % of
prewarmed soy was added in small portions. Then, a mixture of 2.4 wt. % of salt, 1.5 wt. % of
seasoning, and 1 wt. % of trisodium citrate, dissolved in a small amount of hot water in advance, was
added and the whole mixture was stirred for dissolving. After this solution was heated to 90 DEG C
with constant stirring, a sufficient amount of water was added to compensate for the evaporation loss
and make a total of 100 wt. %. This solution was filled into a container when hot to provide a gomadare (sesame sauce) (1/2 concentrate, pH 4.8, Brix 37 DEG ).
[0380] The resultant goma-dare contained sesame in a stably dispersed state and, when measured
with a Type B viscometer (temperature 20 DEG C), showed a viscosity of 450 cps. Even after this
goma-dare was diluted two-fold with water, a stable dispersion of sesame was maintained, indicating a
high dispersion stabilizing effect.
langExample 7rang& Thickened composition additive
Example (7-1)
[0381] The materials shown in Table 3 were blended in one operation and dissolved by heating at 80
DEG C for 10 minutes (hereinafter referred to as batch). Meanwhile, 0.5 g of native gellan gum was
placed in 50 g of water and dissolved by stirring at 80 DEG C for 10 minutes (hereinafter referred to as
NGG solution).
[0382] Separately, 2.5 g of tamarind seed gum was placed in 49 g of water and dissolved by heating
at 80 DEG C with stirring for 10 minutes (hereinafter referred to as TM solution).
[0383] The NGG solution and TM solution were added to the batch and the mixture was stirred to
provide a tare (sauce) for baked meat (invention product 7-1). The concentration of native gellan gum
in this tare (i.e. the final concentration in the food) was 0.05 wt. % and that of tamarind seed gum was
0.25 wt. %.
>;tb;>;TABLE; Id=Table 3 Columns=2
>;tb;
>;tb;Head Col 1: Recipe
>;tb;Head Col 2: Amount (g)
>;tb;Soy>;SEP;282
>;tb;Red wine>;SEP;210
>;tb;Starch syrup>;SEP;50
>;tb;Honey>;SEP;28
>;tb;Raw garlic>;SEP;10
>;tb;Onion powder>;SEP;2
>;tb;Sugar>;SEP;270
>;tb;Salt>;SEP;12
>;tb;Citric acid (crystals)>;SEP;2
>;tb;Sodium L-glutamate>;SEP;2
176/218
>;tb;Ground sesame>;SEP;2
>;tb;Sesame oil>;SEP;8
>;tb;Beef extract>;SEP;10
>;tb;Flavor & spice>;SEP;10
>;tb;>;/TABLE;
Example (7-2)
[0384] A powder blend of 0.5 g of native gellan gum and 2.5 g of tamarind seed gum was placed in
99 g of water and dissolved by heating at 80 DEG C with constant stirring for 10 minutes. Then, the
batch according to Example (7-1) was added, followed by stirring, to provide a tare for baked meat
(invention product 7-2).
Comparative Example (7-1)
[0385] Several kinds of tare for baked meat were prepared by repeating the procedure of Example (71) except that
(1) gellan gum was used in lieu of native gellan gum (comparative product 7-1);
(2) tamarind seed gum was used in lieu of native gellan gum (i.e. tamarind seed gum alone was used)
(comparative product 7-2);
(3) water was used in lieu of tamarind seed gum (i.e. native gellan gum alone was used) (comparative
product 7-3);
(4) xanthan gum, the conventional thickener, was used in lieu of native gellan gum and tamarind seed
gum (comparative product 7-4); provided, however, that since this gum could not be dissolved in water
to any concentration over 2 wt. % because of the high viscosity developed, 2 g of xanthan gum was
dissolved in 100 g of water and the batch was added to this solution under stirring; or
(5) water was used in lieu of native gellan gum and tamarind seed gum (comparative product 7-5).
[0386] The tare sauces according to Examples (7-1) and (7-2) [invention products (7-1) and (7-2)]
and the tare sauces according to Comparative Example (7-1) SIMILAR (1 through 5) [comparative
products (7-1) SIMILAR (7-5)] were respectively applied to baked meat to evaluate their utility as tare.
[0387] In addition, invention products (7-1) and (7-2) and comparative products (7-1) SIMILAR (75) were left standing at 35 DEG C for one month to evaluate their stability.
[0388] As a result, invention product (7-1) adhered in a sufficient amount, indicating a satisfactory
viscosity. Moreover, even when left standing for 1 month, it showed no separation of contents attesting
to the dispersion stabilizing effect due to the thickening method used. Invention product (7-2) also gave
an effect comparable to the effect obtained with invention product (7-1).
[0389] In contrast, comparative product (7-1) formed gels on baked meat and was not useful. The
gels could be disintegrated and eaten together with the baked meat but this way of injection is clearly at
odds with the definition of tare. Comparative products (7-2), (7-3) and (7-5) had little viscosity and,
when applied to baked meat, dripped down from the meat immediately so that they could not serve as
tare. After 1 month of standing, the oil separated out on the surface, indicating poor stability.
Comparative product (7-4) performed best of all, among comparative products, but still was
insufficient in viscosity and had room for improvement for use as tare. It was also poor in stability,
showing settling of sesame seeds.
Example (7-3)
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[0390] The following ingredient materials were blended in one step and stirred at 90 DEG C for 5
minutes.
>;tb;>;TABLE; Columns=2
>;tb;Cream cheese>;SEP;45 wt. %
>;tb;Sweetened condensed whole milk>;SEP;13
>;tb;Plain yoghurt>;SEP;8
>;tb;Egg white powder>;SEP;3
>;tb;Gelatin>;SEP;1
>;tb;Starch>;SEP;1
>;tb;Margarine>;SEP;6
>;tb;Sugar>;SEP;3.5
>;tb;Lemon juice>;SEP;1.5
>;tb;Flavor>;SEP;0.1
>;tb;Native gellan gum>;SEP;0.15
>;tb;Locust bean gum>;SEP;0.2
>;tb;Water>;SEP;Balance
>;tb;Total>;SEP;100 wt. %
>;tb;>;/TABLE;
[0391] This solution was poured into a star-shaped mould, 1.5 cm square and 4 cm high, to a height
of 1 cm and then cooled to 5 DEG C to provide a star-shaped cheese style food. The solution had been
evenly distributed throughout the mould cavity even to the apices of the asterisk and, when released
from the mould, gave a neat cheese-style food.
Example (7-4)
[0392] All the following materials were blended, stirred at 90 DEG C for 5 minutes, and further
boiled down to 100 wt. % to provide a full-bodied custard cream.
>;tb;>;TABLE; Columns=2
>;tb;Corn starch>;SEP;2 wt. %
>;tb;Sugar>;SEP;16
>;tb;Skim milk powder>;SEP;4
>;tb;Starch syrup>;SEP;7
>;tb;Condensed skim milk>;SEP;3
>;tb;Salt-free margarine>;SEP;6.5
>;tb;Whole egg>;SEP;9.8
>;tb;Flavor>;SEP;0.5
>;tb;Gellan gum>;SEP;0.2
>;tb;Native gellan gum>;SEP;0.05
>;tb;Locust bean gum>;SEP;0.2
>;tb;Water>;SEP;56
>;tb;Total>;SEP;107.25 wt. %
>;tb;>;/TABLE;
Example (7-5)
[0393] All the following materials were blended, stirred at 90 DEG C for 5 minutes, and further
boiled down to 100 wt. % to provide a well-bodied flour paste.
>;tb;>;TABLE; Columns=2
>;tb;Sugar>;SEP;20 wt. %
>;tb;Corn starch>;SEP;3
>;tb;Soft flour>;SEP;3
>;tb;Skim milk powder>;SEP;6.25
>;tb;Margarine>;SEP;10
>;tb;Starch syrup>;SEP;8
178/218
>;tb;Color>;SEP;0.05
>;tb;Flavor>;SEP;0.12
>;tb;Native gellan gum>;SEP;0.05
>;tb;Tamarind seed gum>;SEP;0.1
>;tb;Water>;SEP;58
>;tb;Total>;SEP;108.57 wt. %
>;tb;>;/TABLE;
Example (7-6)
[0394] The materials were blended according to the following recipe, stirred and filtered to provide a
water-based ink for the ball-point pen.
>;tb;>;TABLE; Columns=2
>;tb;Water black 187 (Orient Chemical)>;SEP;7 wt. %
>;tb;Propylene glycol>;SEP;30
>;tb;Native gellan gum>;SEP;0.05
>;tb;Guar gum>;SEP;0.1
>;tb;Potassium oleate>;SEP;0.5
>;tb;Omadine sodium>;SEP;0.1
>;tb;Urea>;SEP;1
>;tb;Water>;SEP;Balance
>;tb;Total>;SEP;100 wt. %
>;tb;>;/TABLE;
Example (7-7)
[0395] The materials were blended according to the following recipe and dispersed in a ball mill for
12 hours to provide a silver-colored water-based metallic color ink for the ball-point pen.
>;tb;>;TABLE; Columns=2
>;tb;IRIODIN 103 (Merck)>;SEP;10 wt. %
>;tb;Propylene glycol>;SEP;20
>;tb;Native gellan gum>;SEP;0.07
>;tb;Locust bean gum>;SEP;0.7
>;tb;Potassium oleate>;SEP;0.5
>;tb;Omadine sodium>;SEP;0.1
>;tb;Urea>;SEP;1
>;tb;Water>;SEP;Balance
>;tb;Total>;SEP;100 wt. %
>;tb;>;/TABLE;
Example (7-8)
[0396] According to the recipe shown below, the materials were stirred with a laboratory mixer for 1
hour to provide a silver-colored water-based metallic ink for the ball-point pen.
>;tb;>;TABLE; Columns=2
>;tb;Aluminum paste WB0230 (Toyo Aluminum)>;SEP;10 wt. %
>;tb;Propylene glycol>;SEP;10
>;tb;Native gellan gum>;SEP;0.07
>;tb;Guar gum>;SEP;0.3
>;tb;Glycerin>;SEP;10
>;tb;Polyoxyethylene(10) nonylphenyl ether>;SEP;1
>;tb;Antiseptic>;SEP;0.1
>;tb;Water>;SEP;Balance
179/218
>;tb;Total>;SEP;100 wt. %
>;tb;>;/TABLE;
Example (7-9)
[0397] According to the following recipe, a water-based paint (resin solids 30 wt. %) was prepared
by the conventional procedure.
>;tb;>;TABLE; Columns=2
>;tb;
>;tb;Head Col 1: Component
>;tb;Head Col 2: Dry basis (g)
>;tb;Hydrafine (pigment: J.M. Huber)>;SEP;100
>;tb;Dow 620 (binder: styrene-butadiene latex) (Dow Chemical)>;SEP;13
>;tb;Native gellan gum>;SEP;0.19
>;tb;Pullulan>;SEP;9.5
>;tb;Flowco 501 (calcium stearate dispersion) (Mallinckrodt)>;SEP;0.5
>;tb;Hercules 831 (defoamer: Hercules)>;SEP;0.2
>;tb;>;/TABLE;
Example (7-10)
[0398] According to the following recipe, a water-based paint was prepared by the conventional
procedure.
>;tb;>;TABLE; Columns=2
>;tb;Cyanine Green>;SEP;0.6 wt. %
>;tb;Titanium dioxide>;SEP;5.5
>;tb;Barium sulfate>;SEP;22
>;tb;Polymethylolmelamine, 60% aq. sol.>;SEP;38
>;tb;Native gellan gum 0.1% (Guar gum, 0.5% aq. sol.)>;SEP;33.9
>;tb;Total>;SEP;100 wt. %
>;tb;>;/TABLE;
Example (7-11)
[0399] According to the following recipe, a concrete was prepared by the conventional procedure.
>;tb;>;TABLE; Columns=4
>;tb;>;SEP;Max. size of coarse aggregate>;SEP;20 mm
>;tb;>;SEP;Water/binding component ratio>;SEP;30%
>;tb;>;SEP;Percentage of fine aggregate>;SEP;41%
>;tb;>;SEP;Unit weight (kg/m>;3;)>;SEP;Water>;SEP;150
>;tb;>;SEP;Cement>;SEP;150
>;tb;>;SEP;Blast furnace slag>;SEP;150
>;tb;>;SEP;Fly ash>;SEP;200
>;tb;>;SEP;Fine aggregate>;SEP;663
>;tb;>;SEP;Coarse aggregate>;SEP;940
>;tb;>;SEP;Admixture (wt. % relative to binding component)>;SEP;Water-reducing agent>;SEP;5
(1.0%)
>;tb;>;SEP;A-E agent>;SEP;0.75 (0.15%)
>;tb;>;SEP;Gum mixture>;SEP;0.5 (0.1%)
Water-reducing agent: naphthalenesulfonic acid-formaldehyde polycondensate
A-E water-reducing agent: ligninsulfonic acid compound-polyol complex
Gum mixture: native gellan gum-tara gum (1:4)
180/218
>;tb;>;/TABLE;
Example (7-12)
[0400] According to the following recipes, materials for each of the black tea pudding, milk pudding
and coffee pudding components were respectively blended, stirred for dissolving at 80 DEG C for 15
minutes, and allowed to cool. When the temperature had dropped to 65 DEG C, equal portions of the
respective mixtures were concurrently poured into a pudding cup and cooled to solidify at 10 DEG C to
provide a column-wise tri-color pudding.
langBlack tea pudding componentrang&
>;tb;>;TABLE; Columns=2
>;tb;Sugar>;SEP;10 wt. %
>;tb;Milk>;SEP;30
>;tb;Skim milk powder>;SEP;5
>;tb;Kappa-carrageenan>;SEP;0.2
>;tb;Locust bean gum>;SEP;0.1
>;tb;Glycerin fatty acid ester>;SEP;0.1
>;tb;Black tea extract>;SEP;6
>;tb;Flavor>;SEP;0.1
>;tb;Native gellan gum>;SEP;0.1
>;tb;Water>;SEP;Balance
>;tb;Total>;SEP;100 wt. %
>;tb;>;/TABLE;
langMilk pudding componentrang&
>;tb;>;TABLE; Columns=2
>;tb;Sugar>;SEP;10 wt. %
>;tb;Milk>;SEP;30
>;tb;Skim milk powder>;SEP;5
>;tb;Butter>;SEP;3
>;tb;Kappa-carrageenan>;SEP;0.1
>;tb;Locust bean gum>;SEP;0.2
>;tb;Glycerin fatty acid ester>;SEP;0.1
>;tb;Flavor>;SEP;0.1
>;tb;Native gellan gum>;SEP;0.1
>;tb;Water>;SEP;Balance
>;tb;Total>;SEP;100 wt. %
>;tb;>;/TABLE;
langCoffee pudding componentrang&
>;tb;>;TABLE; Columns=2
>;tb;Sugar>;SEP;10 wt. %
>;tb;Milk>;SEP;30
>;tb;Skim milk powder>;SEP;5
>;tb;Kappa-carrageenan>;SEP;0.1
>;tb;Locust bean gum>;SEP;0.1
>;tb;Gellan gum>;SEP;0.05
>;tb;Glycerin fatty acid ester>;SEP;0.1
>;tb;Coffee extract>;SEP;5
>;tb;Flavor>;SEP;0.1
181/218
>;tb;Native gellan gum>;SEP;0.1
>;tb;Water>;SEP;Balance
>;tb;Total>;SEP;100 wt. %
>;tb;>;/TABLE;
[0404] In the above production process for the tricolor pudding, the respective column-forming
compositions remained to gel as yet in the filling stage but had been sufficiently thickened by the
synergistic action of native gellan gum and locust bean gum. Therefore, those compositions did not
intermingle in this filling stage so that the product tricolor pudding presented with a well-defined
interface between columns. Moreover, even though this pudding contained black tea and coffee
extracts, it showed no roughness around the interfaces and had a delicious taste.
[0405] It was found that in accordance with this invention, a high-quality tricolor pudding
characterized by clear interfaces and freedom from cohesion defects can be provided by an expedient
procedure of pouring the column-forming compositions concurrently into a pudding cup.
Comparative Example (7-2)
[0406] Except that native gellan gum only was omitted from the recipes shown in Example (7-12),
the procedure of Example (7-12) was otherwise repeated to provide a tricolor pudding. In this case,
however, a pudding could be obtained at any rate but because of insufficient viscosity, the columnforming compositions intermingled so that the interfaces were ill-defined and the product assumed a
commercially unacceptable dirty appearance.
Example (7-13)
[0407] In the procedure of Example (7-12), at the stage of filling the black tea, milk and coffee
pudding component compositions into a pudding cup, the cup was rotated gently in a horizontal
direction about its central axis, whereby a tricolor pudding with a well-defined eddy pattern was
obtained. A pudding showing a similar eddy pattern could also be obtained when the cup was held
stationary and the nozzle plate was rotated horizontally about the centerline of the cup with the relative
position of the nozzle orifices for dispensing the respective compositions being unchanged.
Example (7-14)
[0408] The materials for the black tea pudding, milk pudding and coffee pudding components
according to the recipes shown in Example (7-12) were respectively prepared and stirred for dissolving
at 80 DEG C for 15 minutes and allowed to cool. When the temperature had fallen to 65 DEG C, the
respective compositions were serially filled into a pudding cup each in an amount equal to one-third of
the capacity and, then, cooled to solidify at 10 DEG C, whereby a tricolor pudding consisting of three
horizontal layers was obtained. This pudding showed well-defined interfaces between layers.
[0409] It was found that, in accordance with this invention, a tricolor pudding with well-defined
borders can be produced without cooling the respective components to solidify every time each
component has been poured into the cup.
Example (7-15)
[0410] In the procedure of Example (7-12), when the black tea pudding, milk pudding and coffee
pudding components were poured, the respective components were held at 65 DEG C and serially
filled into the cup, one volume part each, and every time the filling operation for each part was
182/218
completed, the cup was rotated through 15 degrees about its centerline while being held in a horizontal
position or the nozzle means was rotated through 15 degrees about the centerline of the cup to provide
a pudding having a staggered pattern.
Example (7-16)
[0411] According to the following recipe, the materials for the orange jelly component and lemon
jelly component were respectively blended and stirred at 80 DEG C for 10 minutes. When the
temperature had dropped to 65 DEG C, those compositions were concurrently poured, in equal
portions, into a cup to provide a two-colored jelly with a well-defined vertical interface.
langOrange jelly componentrang&
>;tb;>;TABLE; Columns=2
>;tb;Sugar>;SEP;20 wt. %
>;tb;Kappa-carrageenan>;SEP;0.3
>;tb;Locust bean gum>;SEP;0.2
>;tb;Xanthan gum>;SEP;0.05
>;tb;Trisodium citrate>;SEP;0.15
>;tb;Citric acid>;SEP;0.25
>;tb;Concentrated (1/5) orange juice>;SEP;6
>;tb;Flavor>;SEP;0.1
>;tb;Native gellan gum>;SEP;0.1
>;tb;Water>;SEP;Balance
>;tb;Total>;SEP;100 wt. %
>;tb;>;/TABLE;
langLemon jelly componentrang&
>;tb;>;TABLE; Columns=2
>;tb;Sugar>;SEP;20 wt. %
>;tb;Kappa-carrageenan>;SEP;0.2
>;tb;Locust bean gum>;SEP;0.2
>;tb;Xanthan gum>;SEP;0.05
>;tb;Trisodium citrate>;SEP;0.15
>;tb;Citric acid>;SEP;0.1
>;tb;Lemon juice>;SEP;2
>;tb;Flavor>;SEP;0.1
>;tb;Native gellan gum>;SEP;0.1
>;tb;Water>;SEP;Balance
>;tb;Total>;SEP;100 wt. %
>;tb;>;/TABLE;
[0414] In this production process for a two-color jelly, the respective compositions remained to gel as
yet in the filling stage but had been well thickened by the synergistic action of native gellan gum,
locust bean gum and xanthan gum. Therefore, those compositions did not intermingle in the filling
stage so that the resultant jelly showed a well-defined interface.
[0415] It was found that, in accordance with this invention, a two-color jelly having a well-defined
interface can be prepared by an expedient procedure of filling the component compositions
concurrently into jelly cup.
Comparative Example (7-3)
183/218
[0416] Except that native gellan gum only was excluded from the recipes shown in Example (7-16),
the procedure of Example (7-16) was otherwise repeated to provide a two-color jelly. In this case,
however, although a jelly could be obtained at any rate, the compositions intermingled to give a jelly
having an ill-defined borderline and, hence, the product assumed a dirty appearance which was not
commercially acceptable.
Example (7-17)
[0417] In the procedure of Example (7-16), at the stage of filling the components into the jelly cup,
the respective compositions were serially poured each in an amount equal to one-half of the capacity to
provide a two-color jelly having a well-defined horizontal interface. This jelly showed a neat interlayer
borderline.
[0418] It was found that, in accordance with this invention, a two-color jelly having a well-defined
interface can be provided without resort to cooling-solidification upon completion of a filling operation
for each composition.
[0419] The following experiment examples illustrate the invention relevant to embodiment (7) in
further detail.
Experiment Example (7-1)
[0420] To 50 g of water was added 0.1 g of native gellan gum, and the mixture was heated for
dissolving at 80 DEG C for 10 minutes. Separately, 0.5 g of tamarind seed gum was placed in 50 g of
water and heated for dissolving at 80 DEG C for 10 minutes. The two solutions were mixed together
and the viscosity was measured. The viscosity measurement was carried out with a Type B viscometer
(Tokyo Instrument) at 20 DEG C (This applies to viscosity measurements referred to hereinafter). The
results are shown in Fig. 4. Thus, the lower the rotational speed was, the higher was the viscosity
reading and a very high viscosity value of 7200 cps was noted at the rotational speed of 6 rpm.
Moreover, this solution showed no gelation at all.
[0421] On the other hand, the viscosity of a 0.1 wt. % solution of native gellan gum alone and the
viscosity of a 0.6 wt. % solution of tamarind seed gum alone were respectively measured but neither
solution showed a sufficiently high viscosity.
Experiment Example (7-2)
[0422] To 50 g of water was added 0.1 g of native gellan gum, and the mixture was heated for
dissolving at 80 DEG C for 10 minutes and adjusted to pH 3.5. Separately, 0.5 g of tamarind seed gum
was placed in 50 g of water and heated for dissolving at 80 DEG C for 10 minutes and adjusted to pH
3.5. The two solutions were admixed and the viscosity of the combined solution was measured. As
shown in Fig. 5, the lower the rotational speed was, the higher was the viscosity reading and a viscosity
of 7520 cps, higher than the value obtained in Experiment Example (7-1), was recorded at the
rotational speed of 6 rpm. In addition, this solution showed no evidence of gelation at all.
[0423] On the other hand, the viscosity of a 0.1 wt. % solution of native gellan gum alone (pH 3.5)
and that of a 0.6 wt. % solution of tamarind seed gum alone (pH 3.5) were measured but neither
solution showed a sufficient degree of viscosity.
Experiment (7-3)
184/218
*[0424] To 50 g of water was added 0.1 g of native gellan gum, and the mixture was heated for
dissolving at 80 DEG C for 10 minutes. Separately, 0.5 g of tara gum was placed in 50 g of water and
heated for dissolving at 80 DEG C for 10 minutes. The two solutions were admixed and the viscosity of
the combined solution was measured. As shown in Fig. 6, the lower the rotational speed was, the higher
was the viscosity reading, and a viscosity value of as high as 9580 cps was recorded at the rotational
speed of 6 rpm. This solution showed no evidence of gelation at all.
[0425] Furthermore, as in Experiment Example (7-2), the solutions adjusted to pH 3.5 were prepared
and admixed and the viscosity of the combined solution was measured. As shown in Fig. 7, the lower
the rotational speed was, the higher was the viscosity reading, and a viscosity value of as high as 12320
cps was recorded at the rotational speed of 6 rpm. This solution showed no evidence of gelation at all.
[0426] As controls, in the respective cases mentioned above, the viscosity of a 0.1 wt. % solution of
native gellan gum alone and that of a 0.6 wt. % solution of tara gum alone were measured but neither
solution showed a sufficient degree of viscosity.
Experiment Example (7-4)
[0427] To 50 g of water was added 0.1 g of native gellan gum, and the mixture was heated for
dissolving at 80 DEG C for 10 minutes. Separately, 0.25 g of glucomannan was placed in 50 g of water
and heated for dissolving at 80 DEG C for 10 minutes. The two solutions were admixed and the
viscosity was measured. As shown in Fig. 8, the lower the rotational speed was, the higher was the
viscosity reading, and a viscosity value of as high as 6020 cps was recorded at the rotational speed of 6
rpm. This solution showed no evidence of gelation at all.
[0428] Furthermore, as in Experiment Example (7-2), the solutions adjusted to pH 3.5 in advance
were admixed and the viscosity of the combined solution was measured. As shown in Fig. 9, the lower
the rotational speed was, the higher was the viscosity reading, and a viscosity value of as high as 7760
cps was recorded at the rotational speed of 6 rpm. This solution showed no evidence of gelation at all.
[0429] As controls, in the respective cases mentioned above, the viscosity of a 0.1 wt. % solution of
native gellan gum alone and that of a 0.35 wt. % solution of glucomannan alone were measured but
neither solution showed a sufficient degree of viscosity.
Experiment Example (7-5)
[0430] To 50 g of water was added 0.1 g of native gellan gum, and the mixture was heated for
dissolving at 80 DEG C for 10 minutes. Separately, 0.5 g of locust bean gum was placed in 50 g of
water and heated at 80 DEG C for 10 minutes. The two solutions were admixed and the viscosity of the
combined solution was measured. As shown in Fig. 10, the lower the rotational speed was, the higher
was the viscosity reading, and a viscosity value of as high as 6900 cps was recorded at the rotational
speed of 6 rpm. This solution showed no evidence of gelation at all.
[0431] Furthermore, as in Experiment Example (7-2), the solutions adjusted to pH 3.5 in advance
were admixed and the viscosity of the combined solution was measured. As shown in Fig. 11, the
lower the rotational speed was, the higher was the viscosity reading, and a high viscosity of as high as
6700 cps was recorded at the rotational speed of 6 rpm. This solution showed no gelation at all.
[0432] As controls, in the respective cases mentioned above, the viscosity of a 0.1 wt. % solution of
native gellan gum alone and that of a 0.6 wt. % solution of locust bean gum alone were respectively
measured but neither showed sufficient viscosity.
185/218
Experiment Example (7-6)
[0433] To 50 g of water was added 0.1 g of native gellan gum, and the mixture was heated for
dissolving at 80 DEG C for 10 minutes. Separately, 0.3 g of guar gum was added to 50 g of water and
heated for dissolving at 80 DEG C for 10 minutes. The viscosity of the combined solution was
measured. As shown in Fig. 12, the lower the rotational speed was, the higher was the viscosity
reading, and a high viscosity of 5820 cps was recorded at the rotational speed of 6 rpm. This solution
showed no gelation at all.
[0434] Moreover, as in Experiment Example (7-2), the solutions adjusted to pH 3.5 in advance were
admixed and the viscosity of the combined solution was measured. As shown in Fig. 13, the lower the
rotational speed was, the higher was the viscosity reading and a high viscosity of 6120 cps was
recorded at the rotational speed of 6 rpm. This solution did not gel at all.
[0435] As controls, in the respective cases mentioned above, the viscosity of a 0.1 wt. % solution of
native gellan gum alone and that of a 0.4 wt. % solution of guar gum alone were respectively measured
but neither solution showed sufficient viscosity.
Experiment Example (7-7)
[0436] To 50 g of water was added 0.1 g of native gellan gum, and the mixture was heated for
dissolving at 80 DEG C for 10 minutes. Separately, 5 g of pullulan was added to 50 g of water and
heated for dissolving at 80 DEG C for 10 minutes. The viscosity of the combined solution was
measured. As shown in Fig. 14, the lower the rotational speed was, the higher was the viscosity
reading, and a high viscosity of 7020 cps was recorded at the rotational speed of 6 rpm. This solution
showed no gelation at all.
[0437] Moreover, as in Experiment Example (7-2), the solutions adjusted to pH 3.5 in advance were
admixed and the viscosity of the combined solution was measured. As shown in Fig. 15, the lower the
rotational speed was, the higher was the viscosity reading, and a high viscosity of 7200 cps was
recorded at the rotational speed of 6 rpm. This solution did not gel at all.
[0438] As controls, in the respective cases mentioned above, the viscosity of a 0.1 wt. % solution of
native gellan gum alone and that of a 5.1 wt. % solution of pullulan alone were respectively measured
but neither solution showed sufficient viscosity.
Experiment Example (7-8)
[0439] To 50 g of water was added 0.1 g of native gellan gum, and the mixture was heated for
dissolving at 80 DEG C for 10 minutes and adjusted to pH 3.5. Separately, 0.3 g of xanthan gum was
added to 50 g of water and heated for dissolving at 80 DEG C for 10 minutes and adjusted to pH 3.5.
The two solutions were admixed and the viscosity of the combined solution was measured. As shown
in Fig. 16, the lower the rotational speed was, the higher was the viscosity reading, and a high viscosity
of 7180 cps was recorded at the rotational speed of 6 rpm. This solution showed no gelation at all.
[0440] As controls, in the respective cases mentioned above, the viscosity of a 0.1 wt. % solution of
native gellan gum alone (pH 3.5) and that of a 0.4 wt. % solution of xanthan gum alone (pH 3.5) were
respectively measured but neither solution showed sufficient viscosity.
Experiment Example (7-9)
186/218
[0441] To 50 g of water was added 0.1 g of native gellan gum, and the mixture was heated for
dissolving at 80 DEG C for 10 minutes. Separately, 0.1 g of iota-carrageenan was added to 50 g of
water and heated for dissolving at 80 DEG C for 10 minutes. The viscosity of the combined solution
was measured. As shown in Fig. 17, the lower the rotational speed was, the higher was the viscosity
reading, and a high viscosity of 2495 cps was recorded at the rotational speed of 6 rpm. This solution
showed no gelation at all.
[0442] Moreover, as in Experiment Example (7-2), the solutions adjusted to pH 3.5 were prepared
and admixed and the viscosity of the combined solution was measured. As shown in Fig. 18, the lower
the rotational speed was, the higher was the viscosity reading, and a high viscosity of 3620 cps was
recorded at the rotational speed of 6 rpm. This solution did not gel at all.
[0443] As controls, in the respective cases mentioned above, the viscosity of a 0.1 wt. % solution of
native gellan gum alone and that of a 0.2 wt. % solution of iota-carrageenan alone were respectively
measured but neither solution showed sufficient viscosity.
Experiment Example (7-10)
[0444] To 50 g of water was added 0.1 g of native gellan gum, and the mixture was heated for
dissolving at 80 DEG C for 10 minutes. Separately, 0.1 g of tragacanth gum was added to 50 g of water
and the mixture was heated for dissolving at 80 DEG C for 10 minutes. The viscosity of the combined
solution was measured. As shown in Fig. 19, the lower the rotational speed was, the higher was the
viscosity reading, and a high viscosity of 5000 cps was recorded at the rotational speed of 6 rpm. This
solution showed no gelation at all.
[0445] Moreover, as in Experiment Example (7-2), the solutions adjusted to pH 3.5 in advance were
admixed and the viscosity of the combined solution was measured. As shown in Fig. 20, the lower the
rotational speed was, the higher was the viscosity reading, and a high viscosity of 4000 cps was
recorded at the rotational speed of 6 rpm. This solution did not gel at all.
[0446] As controls, in the respective cases mentioned above, the viscosity of a 0.1 wt. % solution of
native gellan gum alone and that of a 0.2 wt. % solution of tragacanth gum alone were respectively
measured but neither solution showed sufficient viscosity.
Experiment Example (7-11)
[0447] To 50 g of water was added 0.1 g of native gellan gum, and the mixture was heated for
dissolving at 80 DEG C for 10 minutes. Separately, 1 g of microcrystalline cellulose [Ceollus
(trademark) SC-42, Asahi Chemical Industry] was added to 50 g of water and heated for dissolving at
80 DEG C for 10 minutes. The viscosity of the combined solution was measured. As shown in Fig. 21,
the lower the rotational speed was, the higher was the viscosity reading, and a high viscosity of 3525
cps was recorded at the rotational speed of 6 rpm. This solution showed no gelation at all.
[0448] Moreover, as in Experiment Example (7-2), the corresponding solutions adjusted to pH 3.5
were prepared and admixed and the viscosity of the combined solution was measured. As shown in Fig.
22, the lower the rotational speed was, the higher was the viscosity reading, and a high viscosity of
5300 cps was recorded at the rotational speed of 6 rpm. This solution did not gel at all.
[0449] As controls, in the respective cases mentioned above, the viscosity of a 0.1 wt. % solution of
native gellan gum alone and that of a 1.1 wt. % solution of microcrystalline cellulose alone were
respectively measured but neither solution showed sufficient viscosity.
Experiment Example (7-12)
187/218
[0450] To 50 g of water was added 0.1 g of native gellan gum, and the mixture was heated for
dissolving at 80 DEG C for 10 minutes. Separately, 1 g of PGA (propylene glycol alginate, Kibun
Food-Chemifer) was added to 50 g of water and the mixture was heated for dissolving at 80 DEG C for
10 minutes and the viscosity of the combined solution was measured. As shown in Fig. 23, the lower
the rotational speed was, the higher was the viscosity reading, and a high viscosity of 3750 cps was
recorded at the rotational speed of 6 rpm. This solution showed no gelation at all.
[0451] Moreover, as in Experiment Example (7-2), the solutions adjusted to pH 3.5 in advance were
admixed and the viscosity of the combined solution was measured. As shown in Fig. 24, the lower the
rotational speed was, the higher was the viscosity reading, and a high viscosity of 4560 cps was
recorded at the rotational speed of 6 rpm. This solution did not gel at all.
[0452] As controls, in the respective cases mentioned above, the viscosity of a 0.1 wt. % solution of
native gellan gum alone and that of a 1.1 wt. % solution of PGA alone were respectively measured but
neither solution showed sufficient viscosity.
Experiment Example (7-13)
[0453] To 50 g of water was added 0.1 g of native gellan gum, and the mixture was heated for
dissolving at 80 DEG C for 10 minutes. Separately, 1 g of SSHC (water-soluble soybean
polysaccharide, Fuji Oil) was added to 50 g of water and heated for dissolving at 80 DEG C for 10
minutes. The viscosity of the combined solution was measured. As shown in Fig. 25, the lower the
rotational speed was, the higher was the viscosity reading, and a high viscosity of 2295 cps was
recorded at the rotational speed of 6 rpm. This solution showed no gelation at all.
[0454] Moreover, as in Experiment Example (7-2), the solutions adjusted to pH 3.5 in advance were
admixed and the viscosity of the combined solution was measured. As shown in Fig. 26, the lower the
rotational speed was, the higher was the viscosity reading, and a high viscosity of 3790 cps was
recorded at the rotational speed of 6 rpm. This solution did not gel at all.
[0455] As controls, in the respective cases mentioned above, the viscosity of a 0.1 wt. % solution of
native gellan gum alone and that of a 1.1 wt. % solution of SSHC alone were respectively measured but
neither solution showed sufficient viscosity.
Experiment Example (7-14)
[0456] To 50 g of water was added 0.1 g of native gellan gum, and the mixture was heated for
dissolving at 80 DEG C for 10 minutes. Separately, 1 g of ghatti gum was added to 50 g of water and
heated for dissolving at 80 DEG C for 10 minutes, and the viscosity of the combined solution was
measured. As shown in Fig. 27, the lower the rotational speed was, the higher was the viscosity
reading, and a high viscosity of 2640 cps was recorded at the rotational speed of 6 rpm. This solution
showed no gelation at all.
[0457] Moreover, as in Experiment Example (7-2), the solutions adjusted to pH 3.5 in advance were
admixed and the viscosity of the combined solution was measured. As shown in Fig. 28, the lower the
rotational speed was, the higher was the viscosity reading, and a high viscosity of 3050 cps was
recorded at the rotational speed of 6 rpm. This solution did not gel at all.
[0458] As controls, in the respective cases mentioned above, the viscosity of a 0.1 wt. % solution of
native gellan gum alone and that of a 1.1 wt. % solution of ghatti gum alone were respectively
measured but neither solution showed sufficient viscosity.
Experiment Example (7-15)
188/218
[0459] To 50 g of water was added 0.1 g of native gellan gum, and the mixture was heated for
dissolving at 80 DEG C for 10 minutes. Separately, 1 g of methylcellulose (Sanshou) was added to 50
g of water and heated for dissolving at 80 DEG C for 10 minutes, and the viscosity of the combined
solution was measured. As shown in Fig. 29, the lower the rotational speed was, the higher was the
viscosity reading, and a high viscosity of 1675 cps was recorded at the rotational speed of 6 rpm. This
solution showed no gelation at all.
[0460] Moreover, as in Experiment Example (7-2), the solutions adjusted to pH 3.5 were prepared
and admixed and the viscosity of the combined solution was measured. As shown in Fig. 30, the lower
the rotational speed was, the higher was the viscosity reading and a high viscosity of 3710 cps was
recorded at the rotational speed of 6 rpm. This solution did not gel at all.
[0461] As controls, in the respective cases mentioned above, the viscosity of a 0.1 wt. % solution of
native gellan gum alone and that of a 1.1 wt. % solution of methylcellulose alone were respectively
measured but neither solution showed sufficient viscosity.
Experiment Example (7-16)
[0462] To 50 g of water was added 0.1 g of native gellan gum, and the mixture was heated for
dissolving at 80 DEG C for 10 minutes. Separately, 0.3 g of psyllium seed gum was added to 50 g of
water and heated for dissolving at 80 DEG C for 10 minutes, and the viscosity of the combined solution
was measured. As shown in Fig. 31, the lower the rotational speed was, the higher was the viscosity
reading, and a high viscosity of 3400 cps was recorded at the rotational speed of 6 rpm. This solution
showed no gelation at all.
[0463] Moreover, as in Experiment Example (7-2), the solutions adjusted to pH 3.5 were prepared
and admixed and the viscosity of the combined solution was measured. As shown in Fig. 32, the lower
the rotational speed was, the higher was the viscosity reading, and a high viscosity of 3225 cps was
recorded at the rotational speed of 6 rpm. This solution did not gel at all.
[0464] As controls, in the respective cases mentioned above, the viscosity of a 0.1 wt. % solution of
native gellan gum alone and that of a 0.4 wt. % solution of psyllium seed gum alone were respectively
measured but neither solution showed sufficient viscosity.
Experiment Example (7-17)
[0465] To 50 g of water was added 0.1 g of native gellan gum, and the mixture was heated for
dissolving at 80 DEG C for 10 minutes. Separately, 0.4 g of caccia gum was added to 50 g of water and
heated for dissolving at 80 DEG C for 10 minutes. The viscosity of the combined solution was
measured. As shown in Fig. 33, the lower the rotational speed was, the higher was the viscosity
reading, and a high viscosity of 4800 cps was recorded at the rotational speed of 6 rpm. This solution
showed no gelation at all.
[0466] As controls, in the respective cases mentioned above, the viscosity of a 0.1 wt. % solution of
native gellan gum alone and that of a 0.5 wt. % solution of caccia gum alone were respectively
measured but neither solution showed sufficient viscosity.
[0467] It is clear from the above experiment examples that as is native gellan gum, each of tamarind
seed gum, tara gum, glucomannan, xanthan gum, locust bean gum, pullulan, guar gum, iotacarrageenan, tragacanth gum, microcrystalline cellulose, propylene glycol alginate, water-soluble
soybean polysaccharide (SSHC), methylcellulose, caccia gum, and psyllium seed gum shows low
viscosity when used alone but when any of them is used in combination with native gellan gum, its
viscosity is remarkably increased synergistically.
189/218
Experiment Example (7-18)
[0468] To 50 g of water was added 0.1 g of native gellan gum, and the mixture was heated for
dissolving at 80 DEG C for 10 minutes. Separately, 2 g of HM Pectin was placed in 50 g of water and
the mixture was heated for dissolving at 80 DEG C for 10 minutes. The two solutions were admixed
and the viscosity of the combined solution was measured (Fig. 34). Similarly, as in Experiment
Example (7-2), the solutions adjusted to pH 3.5 were prepared and admixed and the viscosity of the
combined solution was measured (Fig. 35).
Experiment Example (7-19)
[0469] To 50 g of water was added 0.1 g of native gellan gum, and the mixture was heated for
dissolving at 80 DEG C for 10 minutes. Separately, 2 g of LM pectin was placed in 50 g of water and
the mixture was heated for dissolving at 80 DEG C for 10 minutes. The two solutions were admixed
and the viscosity of the combined solution was measured (Fig. 36). Similarly, as in Experiment (7-2),
the solutions adjusted to pH 3.5 were prepared and admixed and the viscosity of the combined solution
was measured (Fig. 37).
[0470] As will be apparent from Experiment Examples (7-18) and (7-19), the synergism between
native gellan gum and pectin in thickening was not remarkable.
Experiment Example (7-20)
[0471] To 50 g of water was added 0.1 g of native gellan gum, and the mixture was heated for
dissolving at 80 DEG C for 10 minutes. Separately, 0.6 g of lamda-carrageenan was placed in 50 g of
water and heated for dissolving at 80 DEG C for 10 minutes. The two solutions were admixed and the
viscosity of the combined solution was measured (Fig. 38). Similarly, as in Experiment Example (7-2),
the solutions adjusted to pH 3.5 were prepared and admixed and the viscosity of the combined solution
was measured (Fig. 39).
Experiment Example (7-21)
[0472] To 50 g of water was added 0.1 g of native gellan gum, and the mixture was heated for
dissolving at 80 DEG C for 10 minutes. Separately, 1 g of CMC (carboxymethylcellulose) was placed
in 50 g of water and heated for dissolving at 80 DEG C for 10 minutes. The two solutions were
admixed and the viscosity of the combined solution was measured (Fig. 40). Similarly, as in
Experiment Example (7-2), the solutions adjusted to pH 3.5 were prepared and admixed and the
viscosity of the combined solution was measured (Fig. 41).
Experiment Example (7-22)
[0473] To 50 g of water was added 0.1 g of native gellan gum, and the mixture was heated for
dissolving at 80 DEG C for 10 minutes. Separately, 1 g of sodium alginate was placed in 50 g of water
and heated for dissolving at 80 DEG C for 10 minutes. The two solutions were admixed and the
viscosity of the combined solution was measured (Fig. 42). Similarly, as in Experiment Example (7-2),
the solutions adjusted to pH 3.5 were prepared and admixed and the viscosity of the combined solution
was measured (Fig. 43).
190/218
Experiment Example (7-23)
[0474] To 50 g of water was added 0.1 g of native gellan gum, and the mixture was heated for
dissolving at 80 DEG C for 10 minutes. Separately, 10 g of gum arabic was placed in 50 g of water and
heated for dissolving at 80 DEG C for 10 minutes. The two solutions were admixed and the viscosity of
the combined solution was measured (Fig. 44). Similarly, as in Experiment Example (7-2), the
solutions adjusted to pH 3.5 were prepared and admixed and the viscosity of the combined solution was
measured (Fig. 45).
[0475] It will be apparent from Experiment Examples (7-20) SIMILAR (7-23) that when native
gellan gum is used in combination with lamda-carrageenan, carboxymethylcellulose, sodium alginate
or gum arabic, no synergistic improvement in thickening effect was obtained but rather a decrease in
viscosity was found.
Experiment Example (7-24)
[0476] To 50 g of water was added 0.1 g of gellan gum, and the mixture was heated for dissolving at
80 DEG C for 10 minutes. Separately, 0.5 g of tamarind seed gum was placed in 50 g of water and
heated for dissolving at 80 DEG C for 10 minutes. The two solutions were admixed and the viscosity of
the combined solution was measured. However, this solution underwent gelation so that no measured
value could be obtained. Therefore, the concentration of gellan gum was increased gradually from a
low level and the time course of viscosity gain from a solution state (little viscosity) to the onset of
gelation was monitored.
[0477] The results are shown in Fig. 46. Thus, whereas no viscosity was found up to 0.01% of gellan
gum, the solution suddenly formed a gel as its concentration was increased to 0.03%, indicating a very
narrow range of thickening effect.
langExample 8rang& Heat resistance-imparting effect
Examples (8-1) SIMILAR (8-3), Comparative Examples (8-1) SIMILAR (8-5)
[0478] Bean curds (tofu) were prepared according to the recipes shown in Tables 4 and 5 (each value
represents weight %) and the condition of each bean cured was examined before and after retort
treatment.
[0479] The protocol for the production of tofu was as follows.
[0480] To soya milk was added native gellan gum or, as control, gellan gum with stirring and the
mixture was stirred for dissolving at 85 DEG C for 10 minutes. The temperature was then allowed to
fall to 60 DEG C and the coagulant magnesium chloride was added, followed by stirring, filling in a
vessel and benching to 5 DEG C.
[0481] The bean curds prepared as above were examined before and after retort treatment. The results
are shown in Tables 4 and 5.
>;tb;>;TABLE; Id=Table 4 Columns=5
>;tb;
>;tb;Head Col 1:
>;tb;Head Col 2: Comparative Example (8-1)
>;tb;Head Col 3: Example (8-1)
>;tb;Head Col 4: Example (8-2)
191/218
>;tb;Head Col 5: Example (8-3)
>;tb;Native gellan gum>;SEP;0>;SEP;0.02>;SEP;0.05>;SEP;0.1
>;tb;Gellan gum>;SEP;0>;SEP;0>;SEP;0>;SEP;0
>;tb;Soya milk>;SEP;99.9>;SEP;99.88>;SEP;99.85>;SEP;99.8
>;tb;Magnesium chloride>;SEP;0.1>;SEP;0.1>;SEP;0.1>;SEP;0.1
>;tb;>;SEP;Before retort treatment>;SEP;Regardless of addition or non-addition of native gellan gum,
all tofu samples were smooth and well palatable.
>;tb;>;SEP;After retort treatment>;SEP;Marked syneresis occurred and the tofu texture was disrupted
to give a dry mouth-feel. No market value at all.>;SEP;Compared with the non-addition sample,
syneresis was remarkably inhibited and although the tofu texture was slightly roughened, the mouthfeel was still satisfactory.>;SEP;Substantially no syneresis was found. No case hardening or roughing
occurred, and the texture was as delicate and smooth as the re
>;tb;>;/TABLE;
>;tb;>;TABLE; Id=Table 5 Columns=5
>;tb;
>;tb;Head Col 1:
>;tb;Head Col 2: Comparative Example (8-2)
>;tb;Head Col 3: Comparative Example (8-3)
>;tb;Head Col 4: Comparative Example (8-4)
>;tb;Head Col 5: Comparative Example (8-5)
>;tb;Native gellan gum>;SEP;0>;SEP;0>;SEP;0>;SEP;0
>;tb;Gellan gum>;SEP;0.01>;SEP;0.02>;SEP;0.05>;SEP;0.1
>;tb;Soya milk>;SEP;99.9>;SEP;99.8>;SEP;99.85>;SEP;99.8
>;tb;Magnesium chloride>;SEP;0.1>;SEP;0.1>;SEP;0.1>;SEP;0.1
>;tb;>;SEP;Before retort treatment>;SEP;When the addition level of gellan gum was 0.02 or less,
substantially no difference was found from non-addition samples. However, when it exceeded 0.02,
remarkable water separation occurred with the progress of time, giving a hard and dry mouth-feel.
>;tb;>;SEP;After retort treatment>;SEP;At any level of addition, the "roughening" of tofu texture due
to retort treatment was not ameliorated. All samples gave dry mouth-feels and were different from the
regular tofu in appearance and palatability. Particularly at 0.05 and higher levels, the samples tended to
disintegrate and were far removed from the concept of tofu.
>;tb;>;/TABLE;
[0482] The retort treatment was carried out using the retort sterilizer RCS-40 RTG, manufactured by
Nippan Seisakusho, at 121 DEG C for 20 minutes.
[0483] As shown in Tables 4 and 5, the bean curds according to the examples were invariably very
palatable, being not different in texture from the regular bean curd, both before and after retort
treatment. In contrast, the bean curds not containing native gellan gum were not tofu-like, with their
curd structures having been disrupted by retort treatment. When gellan gum was added in lieu of native
gellan gum, rather more considerable syneresis took place and the product had a hard and coarse
mouth-feel, due to the failure to prevent degeneration of its texture by retort treatment.
langExample 9rang& Syneresis inhibitor
Examples (9-1) SIMILAR (9-4), Comparative Examples (9-1) SIMILAR (9-7)
[0484] Gels 1 containing kappa-carrageenan as a gelling agent [Example (9-1), Comparative
Example (9-1), and Comparative Example (9-2)], gels 2 containing agar as a gelling agent [Example
(9-2), Comparative Example (9-3), and Comparative Example (9-4)], gels 3 containing potato starch as
a gelling agent [Example (9-3), Comparative Example (9-5), and Comparative Example (9-6)], and
gels 4 containing gellan gum as a gelling agent [Example (9-4), Comparative Example (9-7)] were
respectively prepared.
192/218
[0485] To be specific, gels 1 were prepared by dissolving 0.8% (weight %, the same applies
hereinafter) of kappa-carrageenan and various syneresis inhibitors added at the levels (wt. %, the same
applies hereinafter) indicated in Table 6 in water at 85 DEG C with constant stirring , adding 0.1% of
potassium chloride, adjusting the mixture to pH 3.5, and cooling it to 5 DEG C. Incidentally, kappacarrageenan is the gelling agent most universally incorporated in jelly foods such as fruit jellies and the
adjustment to pH 3.5 was made for alignment with its pH of 3.5.
[0486] Gels 2 were also prepared by dissolving 0.8% of agar (Ina Food) and the various syneresis
inhibitors indicated in Table 7, in water at 85 DEG C with constant stirring and cooling the solution to
5 DEG C.
[0487] Gels 3 were prepared by dissolving potato starch (Hokuren Sha) and the various syneresis
inhibitors indicated in Table 8, in water at 85 DEG C with constant stirring and cooling the solution to
5 DEG C.
[0488] Gels 4 were prepared by dissolving 0.2% of gellan gum (San-eigen F. F. I.) and the various
syneresis inhibitors indicated in Table 9, in water at 85 DEG C with constant stirring, then adding 0.1%
of calcium lactate, and cooling the mixture to 5 DEG C.
[0489] The gels 1 through 4 were compared for the rate of syneresis and gel characteristics.
[0490] The iota-carrageenan (San-eigen F. F. I.) used in the comparative examples is a substance
known to be the most potent inhibitor of syneresis for use in gel compositions.
[0491] The results are shown in Tables 6 through 9.
EMI170.1
EMI171.1
EMI172.1
>;tb;>;TABLE; Id=Table 9 Columns=8 OR=L
>;tb;Gels 4
>;tb;
>;tb;Head Col 1:
>;tb;Head Col 2:
>;tb;Head Col 3 to 5 AL=L: Example (9-3)
>;tb;Head Col 6 to 8 AL=L: Comparative Example (9-5)
>;tb;
>;tb;SubHead Col 1;syneresis inhibitor:
>;tb;SubHead Col 2;Non-addition control:
>;tb;SubHead Col 3 to 5 AL=L: Native gellan gum
>;tb;SubHead Col 6 to 8 AL=L: Iota-carrageenan
>;tb;
>;tb;SubHead Col 1:
>;tb;SubHead Col 2:
>;tb;SubHead Col 3: 0.05%
>;tb;SubHead Col 4: 0.10%
>;tb;SubHead Col 5: 0.15%
>;tb;SubHead Col 6: 0.05%
>;tb;SubHead Col 7: 0.10%
>;tb;SubHead Col 8: 0.15%
>;tb;Rate of syneresis (%)>;SEP;7.2>;SEP;2.8>;SEP;1.4>;SEP;0.3>;SEP;5.6>;SEP;3.9>;SEP;3.1
>;tb;>;SEP;Gel condition>;SEP;Considerable syneresis occurred and the gel became hard and fragile,
losing the fresh eating quality.>;SEP;At the 0.10% level, the rate of syneresis was depressed to as low
as 1.4%.>;SEP;Compared with non-addition control, the rate of syneresis was suppressed but the effect
was insufficient.
>;tb;>;SEP;At 0.15%, the rate of syneresis was as low as 0.3%.
193/218
>;tb;>;SEP;At 0.10% and higher levels, definite viscoelasticity developed in gels, with consequent
alteration of gel characteristics and palatability.
>;tb;>;SEP;In each case, no change was noted in gel characteristics such as elasticity and firmness or in
palatability.
>;tb;>;/TABLE; Example (9-5)
[0492] According to the following recipe, native gellan gum, pectin and trisodium citrate were added
to water and heated for dissolving at 85 DEG C with stirring for 10 minutes. Then, frozen strawberries,
crushed in advance, and citric acid (crystals) were added. The mixture was stirred for 1 minute and
sugar was added. The whole mixture was stirred for another 5 minutes and then cooled to 5 DEG C to
provide a strawberry jam.
[0493] Even when stored in the refrigerator for one month, this jam showed no separation of water.
langRecipe for strawberry jamrang&
>;tb;>;TABLE; Columns=2
>;tb;Native gellan gum>;SEP;0.15 wt. %
>;tb;LM pectin>;SEP;1.2
>;tb;Trisodium citrate>;SEP;0.4
>;tb;Frozen strawberries>;SEP;40
>;tb;Citric acid (crystals)>;SEP;0.1
>;tb;Sugar>;SEP;35
>;tb;Water>;SEP;Balance
>;tb;Total>;SEP;100 wt. %
>;tb;>;/TABLE;
Example (9-6)
[0495] According to the following recipe, native gellan gum, kappa-carrageenan, agar, fruit juice and
sugar were added to water and the mixture was stirred for dissolving at 85 DEG C with stirring for 10
minutes. Then, citric acid (crystals) and flavor were added and after 1 minute's stirring, the mixture was
held in a cooling water bath at 5 DEG C for 2 hours to provide a fruit jelly at pH 3.6.
[0496] Even when stored in the refrigerator, this fruit jelly showed substantially no syneresis.
langRecipe for fruit jellyrang&
>;tb;>;TABLE; Columns=2
>;tb;Native gellan gum>;SEP;0.15 wt. %
>;tb;Kappa-carrageenan>;SEP;0.4
>;tb;Agar>;SEP;0.4
>;tb;Concentrated (1/5) orange juice>;SEP;4
>;tb;Sugar>;SEP;15
>;tb;Citric acid (crystals)>;SEP;0.2
>;tb;Flavor>;SEP;0.1
>;tb;Water>;SEP;Balance
>;tb;Total>;SEP;100 wt. %
>;tb;>;/TABLE;
Example (9-7)
194/218
[0498] According to the following recipe, native gellan gum, gelatin and sugar were added to water
and the mixture was stirred for dissolving at 85 DEG C for 10 minutes. Then, soy and salt were added
and stirred for 5 minutes to provide a nikogori jelly (a frozen gelatinous food). This nikogori jelly was
packed into a can filled with crab flesh (q.s.) and, after clinching, was allowed to stand at 5 DEG C
overnight to provide a canned nikogori crab.
[0499] Whereas a control canned food not containing native gellan gum showed about 10% syneresis
after one day at room temperature, the above canned nikogori crab food showed substantially no
separation of water and remained quite savory without alteration of palatability.
langRecipe for nikogori jellyrang&
>;tb;>;TABLE; Columns=2
>;tb;Native gellan gum>;SEP;0.1 wt. %
>;tb;Gelatin>;SEP;1.5
>;tb;Sugar>;SEP;3
>;tb;Soy>;SEP;2
>;tb;Salt>;SEP;2
>;tb;Seasoning>;SEP;0.5
>;tb;Water>;SEP;Balance
>;tb;Total>;SEP;100 wt. %
>;tb;>;/TABLE;
Example (9-8)
[0501] Using the following recipe, a hamburg steak was prepared in accordance with the usual
culinary procedure.
[0502] This hamburg steak was frozen once and thawed in an electronic or microwave range.
Whereas the control hamburg steak not containing native gellan gum released a large amount of water
with the consequent roughening of the texture, the above product showed substantially no syneresis and
was a juicy hamburg steak.
langRecipe for hamburg steakrang&
>;tb;>;TABLE; Columns=2
>;tb;Native gellan gum>;SEP;1 wt. %
>;tb;Kappa-carrageenan>;SEP;0.1
>;tb;Minced pork>;SEP;45
>;tb;Lard>;SEP;10
>;tb;Powdery soya protein>;SEP;2
>;tb;Onion saute>;SEP;12
>;tb;Bread crumbs (home-made grade)>;SEP;7
>;tb;Whole egg>;SEP;5
>;tb;Salt>;SEP;0.5
>;tb;Sugar>;SEP;0.5
>;tb;Seasoning>;SEP;1
>;tb;Water>;SEP;Balance
>;tb;Total>;SEP;100 wt. %
>;tb;>;/TABLE;
Example (9-9)
195/218
[0504] Using the following recipe, a toothpaste was prepared in accordance with the conventional
protocol.
[0505] Whereas the control toothpaste not containing native gellan gum showed syneresis on 1month-long use at room temperature, the above toothpaste showed no syneresis at all.
langRecipe for toothpasterang&
>;tb;>;TABLE; Columns=2
>;tb;Native gellan gum>;SEP;0.15 wt. %
>;tb;Silicon dioxide>;SEP;17.6
>;tb;Aluminum hydroxide>;SEP;5
>;tb;Kappa-carrageenan>;SEP;0.4
>;tb;Trisodium phosphate>;SEP;1.3
>;tb;Sodium lauryl sulfate>;SEP;1
>;tb;Sodium fluoride>;SEP;0.2
>;tb;Titanium dioxide>;SEP;0.3
>;tb;Saccharin sodium>;SEP;0.2
>;tb;Flavor>;SEP;0.06
>;tb;Color>;SEP;0.15
>;tb;Water>;SEP;Balance
>;tb;Total>;SEP;100 wt. %
>;tb;>;/TABLE;
Example (9-10)
[0507] According to the following recipe, native gellan gum, kappa-carrageenan, glycerin and
preservative were added to water and the mixture was stirred at 85 DEG C for 10 minutes. Then,
ethanol and flavor were added and the mixture was cast in a mould and cooled to 10 DEG C, whereby a
solid aromatic article was provided.
[0508] This aromatic article showed no syneresis even when left standing in an interior environment
for 1 month. Thus, this article was free from the problem that separating water covers up the surface to
interfere with emanation of the scent.
langRecipe for a solid aromatic articlerang&
>;tb;>;TABLE; Columns=2
>;tb;Native gellan gum>;SEP;0.5 wt. %
>;tb;Kappa-carrageenan>;SEP;1
>;tb;Glycerin>;SEP;5
>;tb;Preservative>;SEP;0.5
>;tb;75% Ethanol>;SEP;5
>;tb;Jasmine oil>;SEP;10
>;tb;Water>;SEP;Balance
>;tb;Total>;SEP;100 wt. %
>;tb;>;/TABLE;
Example (9-11)
[0510] According to the following recipe, porous polymethacrylate beads (particle diameter range 0.1
SIMILAR 100 mu m, mean particle diameter 1 SIMILAR 50 mu m) and activator were added to
lemon oil and the mixture was stirred to provide an aromatic powder. Separately, native gellan gum,
196/218
kappa-carrageenan, glycerin and preservative were added to water and heated at 85 DEG C with
stirring for 10 minutes, followed by cooling to about 60 DEG C to provide an aromatic body or matrix
solution. The above aromatic powder was placed in said matrix solution and the mixture was uniformly
dispersed by stirring and poured into a mold, followed by cooling to 10 DEG C to provide a solid
aromatic product.
[0511] This aromatic article showed no syneresis even on 1-month-long standing in an interior
environment. Therefore, the article was free from the trouble that separating water covers up the
surface to interfere with emanation of the scent.
langRecipe for a solid aromatic articlerang&
>;tb;>;TABLE; Columns=2
>;tb;Lemon oil>;SEP;10 wt. %
>;tb;Porous polymethacrylate beads>;SEP;0.5
>;tb;Activator>;SEP;0.2
>;tb;Native gellan gum>;SEP;0.5
>;tb;Kappa-carrageenan>;SEP;1
>;tb;Glycerin>;SEP;5
>;tb;Preservative>;SEP;0.5
>;tb;75% Ethanol>;SEP;5
>;tb;Water>;SEP;Balance
>;tb;Total>;SEP;100 wt. %
>;tb;>;/TABLE;
Example (9-12)
[0513] According to the following recipe, a canned raw-type pet food was prepared in the routine
manner.
[0514] Even when stored for 1 month, this canned pet food showed substantially no syneresis,
retaining the juicy palatability available immediately after preparation.
langRecipe for pet foodrang&
>;tb;>;TABLE; Columns=2
>;tb;Native gellan gum>;SEP;0.1 wt. %
>;tb;Minced beef>;SEP;20
>;tb;Beef (lean)>;SEP;50
>;tb;Kappa-carrageenan>;SEP;0.2
>;tb;Seasoning>;SEP;1
>;tb;Salt>;SEP;1
>;tb;Casein sodium>;SEP;2
>;tb;Starch>;SEP;2
>;tb;Water>;SEP;Balance
>;tb;Total>;SEP;100 wt. %
>;tb;>;/TABLE;
Example (9-13) Mean bun
[0516] Using the following recipe, the stuffing and skin of a meat bun were respectively prepared and
a meat bun was then produced.
197/218
[0517] In preparing the meat bun stuffing, native gellan gum was used in the form of a 1% aqueous
solution and the ingredients were roasted in a frypan and adjusted to a suitable water content.
langRecipe for meat bun stuffingrang&
>;tb;>;TABLE; Columns=2
>;tb;Native gellan gum, 1% aq. sol.>;SEP;30 wt. %
>;tb;Kudzu-ko (arrowroot flour)>;SEP;4
>;tb;Minced pork>;SEP;100
>;tb;Onion>;SEP;40
>;tb;Grated ginger>;SEP;1
>;tb;Bamboo shoot (strips)>;SEP;35
>;tb;Salt>;SEP;0.5
>;tb;Seasoning>;SEP;1
>;tb;>;SEP;211.5 wt. %
>;tb;Water>;SEP;q.s.
>;tb;>;/TABLE;
langRecipe for meat bun skinrang&
>;tb;>;TABLE; Columns=2
>;tb;Soft flour>;SEP;100 wt. %
>;tb;Salt>;SEP;1
>;tb;Baking powder>;SEP;0.4
>;tb;Sugar>;SEP;12
>;tb;Dry yeast>;SEP;1
>;tb;Water>;SEP;40
>;tb;Lard>;SEP;3
>;tb;>;SEP;157.4 wt. %
>;tb;>;/TABLE;
Example (9-14) Meat bun
[0520] Using the following recipe, the stuffing and skin for a meat bun were respectively prepared
and a meat bun was produced in accordance with the conventional protocol.
[0521] In preparing the stuffing, native gellan gum was used in the form of a 1% aqueous solution
and either xanthan gum or guar gum was additionally used in the form of a 1% aqueous solution. The
ingredients for the stuffing were roasted in a frypan and adjusted to a suitable overall water content.
langRecipe for meat bun stuffingrang&
>;tb;>;TABLE; Columns=2
>;tb;Native gellan gum, 1% aq. sol.>;SEP;30 wt. %
>;tb;Xanthan gum, 1% (guar gum 1% aq. sol.)>;SEP;10
>;tb;Kudzu-ko (arrowroot flour)>;SEP;4
>;tb;Minced pork>;SEP;100
>;tb;Onion>;SEP;40
>;tb;Grated ginger>;SEP;1
>;tb;Bamboo shoot (strips)>;SEP;35
>;tb;Salt>;SEP;0.5
>;tb;Seasoning>;SEP;1
>;tb;>;SEP;221.5 wt. %
>;tb;Water>;SEP;q.s.
198/218
>;tb;>;/TABLE;
langRecipe for meat bun skinrang&
>;tb;>;TABLE; Columns=2
>;tb;Soft flour>;SEP;100 wt. %
>;tb;Salt>;SEP;1
>;tb;Baking powder>;SEP;0.4
>;tb;Sugar>;SEP;12
>;tb;Dry yeast>;SEP;1
>;tb;Water>;SEP;40
>;tb;Lard>;SEP;3
>;tb;>;SEP;157.4 wt. %
>;tb;>;/TABLE;
Example of Recipe-1 (glazing agent)
>;tb;>;TABLE; Columns=2
>;tb;Native gellan gum>;SEP;0.03 wt. %
>;tb;Tamarind seed gum>;SEP;0.15
>;tb;Guar gum>;SEP;0.25
>;tb;Sugar>;SEP;14
>;tb;Water>;SEP;Balance
>;tb;Total>;SEP;100 wt. %
>;tb;>;/TABLE;
[0525] This glazing agent is used for the purpose of covering the surface of a frozen food with a thin
coat of ice, and an ice candy can be produced by dipping a plain ice candy in the grazing agent and
freezing it.
Example of Recipe-2 (glazing agent)
>;tb;>;TABLE; Columns=2
>;tb;Native gellan gum>;SEP;0.03 wt. %
>;tb;Agar>;SEP;0.5
>;tb;Sugar>;SEP;18
>;tb;Water>;SEP;Balance
>;tb;Total>;SEP;100 wt. %
>;tb;>;/TABLE;
[0527] This glazing agent is used for the purpose of covering the surface of a food, such as a fruit, to
preserve its qualities inclusive of appearance (gloss, brightness) and quality (freshness, plumpness),
and glazed strawberries can be provided by dipping cake-making strawberries in a bath of said glazing
agent and cooling them.
langExample 10rang& Foam stabilizer
Example (10-1)
[0528] First, 150 kg of raw egg white was weighed into the bowl of a stirring mixer and, using a
whipper, beated at 107 rpm for 30 seconds until a homogeneous foam had been obtained. Then, while
the beating was continued at 216 rpm, the whole amount of a syrup prepared by stirring a mixture of
199/218
124.5 kg of sucrose and 0.15 kg of native gellan gum in 150 kg of water for dissolving at 80 DEG C for
10 minutes was added in small portions over 3 minutes at a temperature not below 75 DEG C. After
completion of addition, the mixture was beated at 216 rpm for a further 4 minutes to provide a
meringue. This meringue had a lustrous and fine cellular structure and had been beaten so stiff that it
did not drop even when the bowl was inverted.
[0529] The meringue thus prepared was placed in a bowl and left standing at room temperature and
the time course of syneresis and foam stability was monitored. As a result, neither separation of water
nor a change in fineness of the foam was observed even after an elapse of 48 hours.
[0530] The above meringue, 50 g, was placed on top of a lemon pie 20 cm in diameter and baked in
an oven at 180 DEG C for 10 minutes. It was found that the topped cake could be baked with the
meringue retaining the initial form without deforming.
[0531] A similar result was obtained when the white of raw eggs beaten without sugar was
supplemented with an aqueous solution of native gellan gum in the same proportion as above to
prepare a meringue.
Comparative Example (10-1)
[0532] Except that native gellan gum was omitted, a meringue was prepared according to otherwise
the same recipe as used in Example (10-1).
[0533] When a lemon pie was toped with this meringue immediately after beating and baked, the
meringue shrunk to about 50% of the initial height of the topping. Moreover, when the meringue just
prepared was placed in a bowl and left standing at room temperature, the separation of water began
after a lapse of 10 minutes and the foam disappeared mostly after 1 hour.
Comparative Example (10-2)
[0534] Except that 0.74 kg of potassium hydrogen L-tartrate and 0.37 kg of salt were used in lieu of
native gellan gum, a meringue was prepared according to otherwise the same recipe and procedure as
used in Example (10-1).
[0535] When this meringue was used to top a lemon pie and baked, the meringue shrunk to about
60% of its initial height. Moreover, when the meringue just prepared was placed in a bowl and left
standing at room temperature, it began to release water at 60 minutes after-preparation and most of the
cellular structure of the meringue had disappeared by 2 hours.
Comparative Example (10-3)
[0536] Except that 0.15 kg of gellan gum was used in lieu of native gellan gum, a meringue was
prepared according to otherwise the same recipe and procedure as used in Example (10-1).
[0537] When this meringue was used to top a lemon pie immediately after beating and baked, the
topping decreased to about 50% of its initial height. Moreover, when the meringue just prepared was
placed in a bowl and left standing at room temperature, it began to release water at 10 minutes and
most of the foam had disappeared by 1 hour after preparation.
Example (10-2)
200/218
[0538] The frozen white of eggs was thawed at room temperature and 20 kg of the thawed egg white
was weighed into the bowl of a stirring mixer. Using the whipper, the egg white was beaten to
homogeneity at 107 rpm for 30 seconds. Under further beating at 216 rpm, 0.1 kg of wheat flour
protein hydrolysate was added and the mixture was further beaten for 4 minutes. Separately, a mixture
of 27 kg of granulated sugar and 0.1 kg of native gellan gum was added to 20 kg of water and heated to
100 DEG C to prepare a syrup. This syrup was allowed to cool for 3 minutes and added to the above
egg white preparation and the mixture was further beaten for 1 minute to provide a meringue. This
meringue was placed in a bowl and kept standing at room temperature for 48 hours. As a result, the
meringue was found to remain in the condition immediately after preparation without undergoing
syneresis.
[0539] One-third of this meringue (33.6 kg) was uniformly added to a mixture of 4.3 kg of egg yolk
and 3.5 kg of liquid oil. Then, a mixture of 8.2 kg of wheat flour and 0.1 kg of a baking powder was
added, followed by thorough mixing. Thereafter, the remainder of the meringue was added and the
mixture was gently stirred for use as a chiffon cake batter. This batter, 140 g, was filled into a chiffon
cake No. 14 mould and baked at 180 DEG C for 30 minutes, whereby a chiffon cake having a delicate
texture without evidence of oven shrinkage was obtained.
[0540] The conventional chiffon cake has a lower solid content than the regular sponge cake but in
order to avoid oven shrinkage, wheat flour must be formulated in a proportion of at least 19% (in the
recipe). However, the chiffon cake of this invention could be decreased in wheat flour content down to
14% and, yet, it had a soft, ready-to-melt texture which has never been obtained in the past.
Comparative Example (10-4)
[0541] The chiffon cake prepared by omitting native gellan gum from the recipe but otherwise in the
same manner as Example (10-2) showed the oven shrinkage defect, i.e. shrinkage in height direction
and deformation, with the loss of fluffy feel and melting quality in the mouth, so that it had no
marketability as a chiffon cake.
Example (10-3)
[0542] The frozen white of eggs thawed at room temperature, 8 kg, was weighed into the bowl of a
stirring mixer. Using the whipper, this egg white was beaten at 216 rpm and 8 kg of dry egg white
powder was added under beating for 4 minutes. Separately, a mixture of 0.05 kg of native gellan gum,
0.2 kg of
EMI188.1
-carrageenan, 2 kg of soybean diet fiber, and 50 kg of refined sucrose was added to 57 kg of water and
heated at 80 DEG C for 10 minutes. This mixture was added into the bowl at a temperature not below
75 DEG C to provide a meringue. One-third of the amount of this meringue was added to a mixture of
68 kg of egg yolk, 38 kg of liquid oil and 100 kg of refined sucrose, and the whole mixture was stirred
well. Then, a mixture of 60 kg of wheat flour and 1 kg of baking powder was added evenly and the
remainder of the meringue was further added and gently admixed to prepare a chiffon cake batter. This
batter, 140 g, was filled into a chiffon cake No. 14 mould and baked at 180 DEG C for 20 minutes,
whereby a chiffon cake without oven shrinkage and possessing a delicate ready-to-melt texture was
obtained.
Comparative Example (10-5)
[0543] The chiffon cake prepared by omitting native gellan gum but using otherwise the same recipe
and same procedure as in Example (10-3) showed an oven shrinkage of 20% and its solid texture gave
a poor mouth-feel.
201/218
langExample 11rang& Palatability/body improving agent-(1)
Example (11-1) Milk pudding
>;tb;>;TABLE; Columns=2
>;tb;Sugar>;SEP;10.0 wt. %
>;tb;Skim milk powder>;SEP;6.5
>;tb;Coconut oil>;SEP;4.0
>;tb;Glycerin fatty acid ester>;SEP;0.1
>;tb;Carotene base>;SEP;0.1
>;tb;Pudding flavor>;SEP;0.1
>;tb;Carrageenan>;SEP;0.15
>;tb;Locust bean gum>;SEP;0.25
>;tb;Water>;SEP;Balance
>;tb;Total>;SEP;100 wt. %
>;tb;>;/TABLE;
[0545] A basal pudding composition was prepared according to the above recipe and 0.05 wt. % of
native gellan gum (Saneigen F. F. I.) was added. This mixture was stirred to provide a food
composition. This food composition was pasteurized at 125 DEG C for 4 seconds, filled into a pudding
cup, and allowed to cool at room temperature to provide a pudding.
Comparative Examples (11-1) SIMILAR (11 SIMILAR 4)
[0546] Control puddings were prepared by omitting native gellan gum from the recipe used in
Example (11-1) [Comparative Example (11-1)], a recipe including 0.05 wt. % of xanthan gum in lieu
of native gellan gum [Comparative Example (11-2)], a recipe including 1 wt. % of starch in lieu of
native gellan gum [Comparative example (11-3)], and a recipe including 0.1% of sodium
metaphosphate in lieu of native gellan gum [Comparative Example (11-4)], respectively, in otherwise
the same manner as in Example (11-1). The formulating amounts of those gums were their optimum
amounts for addition to puddings.
[0547] The following experiment examples are intended to illustrate the invention relevant to
embodiment (11) (a) in further detail.
Experiment Example 11
[0548] The pudding prepared in Example (11-1) and the puddings prepared in Comparative
Examples (11-1) SIMILAR (11-4) were compared in regard to stabilizing effect and palatability. The
results are shown in Table 10.
>;tb;>;TABLE; Id=Table 10 Columns=3
>;tb;
>;tb;Head Col 1:
>;tb;Head Col 2: Appearance
>;tb;Head Col 3: Palatibility
>;tb;>;SEP;Example (11-1) Native gellan gum 0.05%>;SEP;No "roughening" was found at all. Marked
improvement in syneresis.>;SEP;A slick mouth-feel, ready-to-melt in the mouth; delicious.
>;tb;>;SEP;Comparative Example (11-1) Not added>;SEP;Marked "roughening" made the pudding
hardly acceptable for marketing. Syneresis was also noted.>;SEP;A grainy mouth-feel and a
heterogeneous taste.
>;tb;>;SEP;Comparative Example (11-2) Xanthan gum 0.05%>;SEP;Compared with non-addition
control, "roughening" was somewhat inhibited but the effect was insufficient. A high rate of syneresis
202/218
was noted.>;SEP;An elastic rubber-like mouth-feel, far removed from the mouth-feel of puddings. Poor
meltability in the mouth.
>;tb;>;SEP;Comparative Example (11-3) Starch 1.0%>;SEP;Marked "roughening" made the pudding
hardly acceptable for marketing. Syneresis was also noted.>;SEP;A soft paste-like mouth-feel as well
as a grainy texture; a heterogeneous taste.
>;tb;>;SEP;Comparative Example (11-4) Sodium metaphosphate 0.1%>;SEP;Marked "roughening"
made the pudding hardly acceptable for marketing. Syneresis was also found.>;SEP;A grainy texture; a
heterogeneous taste.
>;tb;>;/TABLE;
[0549] It is clear from Table 10 that native gellan gum is not only effective in preventing "roughness"
but also useful for suppressing syneresis.
[0550] As Example (11-2), a pudding composition containing native gellan gum as prepared
according to the same recipe as that used in Example (11-1) was pasteurized at 125 DEG C for 4
seconds, filled into a pudding cup, and quenched to provide a pudding. In this case, too, no
"roughening" occurred and the pudding had a glossy appearance and a delicate texture which almost
melted itself easily in the mouth.
Example (11-3) Calcium-enriched pudding
>;tb;>;TABLE; Columns=2
>;tb;Milk>;SEP;10 wt. %
>;tb;Skim milk powder>;SEP;3
>;tb;Sweetened condensed whole milk>;SEP;4
>;tb;Sugar>;SEP;10
>;tb;Purified coconut oil>;SEP;4.5
>;tb;Egg yolk with 20% sugar>;SEP;1.2
>;tb;Carrageenan>;SEP;0.3
>;tb;Locust bean gum>;SEP;0.15
>;tb;Xanthan gum>;SEP;0.05
>;tb;Calcium carbonate>;SEP;0.43
>;tb;Glycerin fatty acid ester>;SEP;0.1
>;tb;Pudding flavor>;SEP;0.1
>;tb;Carotene base>;SEP;0.1
>;tb;Native gellan gum>;SEP;0.02
>;tb;Water>;SEP;Balance
>;tb;Total>;SEP;100 wt. %
>;tb;>;/TABLE;
[0552] A food processing composition for calcium-enriched puddings was prepared according to the
above recipe. This composition was pasteurized at 125 DEG C for 4 seconds, filled into a pudding cup,
and allowed to cool at room temperature to provide a calcium-enriched pudding.
Example (11-4) Black tea pudding
>;tb;>;TABLE; Columns=2
>;tb;Milk>;SEP;35 wt. %
>;tb;Sugar>;SEP;10
>;tb;Skim milk powder>;SEP;5
>;tb;Carrageenan>;SEP;0.2
>;tb;Locust bean gum>;SEP;0.2
>;tb;Agar>;SEP;0.1
>;tb;Trisodium citrate>;SEP;0.1
>;tb;Glycerin fatty acid ester>;SEP;0.1
>;tb;Black tea extract>;SEP;6.0
>;tb;Black tea flavor>;SEP;0.1
203/218
>;tb;Milk flavor>;SEP;0.03
>;tb;Native gellan gum>;SEP;0.05
>;tb;Water>;SEP;Balance
>;tb;Total>;SEP;100 wt. %
>;tb;>;/TABLE;
[0554] A food processing composition for black tea puddings was prepared according to the above
recipe. This composition was pasteurized at 12 DEG C for 4 seconds, filled into a pudding cup, and
cooled with w1ater at room temperature to provide a black tea pudding.
Example (11-5) Green tea pudding
>;tb;>;TABLE; Columns=2
>;tb;Milk>;SEP;25 wt. %
>;tb;Skim milk powder>;SEP;5
>;tb;Raw cream>;SEP;10
>;tb;Sweetened egg yolk>;SEP;4
>;tb;Sugar>;SEP;7
>;tb;Powdered starch syrup>;SEP;3
>;tb;Carrageenan>;SEP;0.25
>;tb;Locust bean gum>;SEP;0.2
>;tb;Xanthan gum>;SEP;0.2
>;tb;Milled green tea>;SEP;1
>;tb;Color>;SEP;0.1
>;tb;Green tea flavor>;SEP;0.15
>;tb;Milk cream base>;SEP;0.2
>;tb;Brandy>;SEP;1
>;tb;Native gellan gum>;SEP;0.02
>;tb;Water>;SEP;Balance
>;tb;Total>;SEP;100 wt. %
>;tb;>;/TABLE;
[0556] A food processing composition for milled green tea puddings was prepared according to the
above recipe. This composition was pasteurized at 125 DEG C for 4 seconds, filled into a pudding cup
and allowed to cool at room temperature to provide a milled green tea pudding.
Example (11-6) Coffee-milk pudding
>;tb;>;TABLE; Columns=2
>;tb;Sweetened condensed whole milk>;SEP;12 wt. %
>;tb;Skim milk powder>;SEP;3
>;tb;Purified coconut oil>;SEP;3
>;tb;Sugar>;SEP;4
>;tb;Powdered starch syrup>;SEP;4
>;tb;Carrageenan>;SEP;0.2
>;tb;Locust bean gum>;SEP;0.4
>;tb;Glycerin fatty acid ester>;SEP;0.2
>;tb;Coffee extract>;SEP;3
>;tb;Natural coffee essence>;SEP;0.1
>;tb;Milk cream base>;SEP;0.2
>;tb;Raw cream flavor>;SEP;0.05
>;tb;Brandy>;SEP;1
>;tb;Native gellan gum>;SEP;0.02
>;tb;Water>;SEP;Balance
>;tb;Total>;SEP;100 wt. %
>;tb;>;/TABLE;
204/218
[0558] A food processing composition for coffee-milk puddings was prepared according to the above
recipe. This composition was pasteurized at 125 DEG C for 4 seconds, filled into a pudding cup and
allowed to cool at room temperature to provide a coffee-milk pudding.
Example (11-7) Retort chocolate pudding
>;tb;>;TABLE; Columns=2
>;tb;Sweetened condensed whole milk>;SEP;10 wt. %
>;tb;Skim milk powder>;SEP;6
>;tb;Purified coconut oil>;SEP;4
>;tb;Sugar>;SEP;5
>;tb;Sweetened whole egg>;SEP;2
>;tb;Cacao powder>;SEP;1
>;tb;Carrageenan>;SEP;0.15
>;tb;Locust bean gum>;SEP;0.15
>;tb;Guar gum>;SEP;0.05
>;tb;Trisodium citrate>;SEP;0.05
>;tb;Glycerin fatty acid ester>;SEP;0.2
>;tb;Black chocolate flavor>;SEP;0.15
>;tb;Native gellan gum>;SEP;0.3
>;tb;Water>;SEP;Balance
>;tb;Total>;SEP;100 wt. %
>;tb;>;/TABLE;
[0560] A food processing composition for retort chocolate puddings was prepared according to the
above recipe. This composition was filled into a retort pouch, pasteurized at 120 DEG C for 20
minutes, and cooled with water to provide a retort chocolate pudding.
Example (11-8) Frozen pudding
>;tb;>;TABLE; Columns=2
>;tb;Milk>;SEP;40 wt. %
>;tb;Sweetened condensed whole milk>;SEP;10
>;tb;Raw cream>;SEP;5
>;tb;Sweetened yolk egg>;SEP;4
>;tb;Sugar>;SEP;5
>;tb;Powdered starch syrup>;SEP;5
>;tb;Carrageenan>;SEP;0.15
>;tb;Locust bean gum>;SEP;0.1
>;tb;Xanthan gum>;SEP;0.1
>;tb;Glycerin fatty acid ester>;SEP;0.1
>;tb;Carotene base>;SEP;0.1
>;tb;Milk cream base>;SEP;0.2
>;tb;Pudding essence>;SEP;0.15
>;tb;Native gellan gum>;SEP;0.05
>;tb;Water>;SEP;Balance
>;tb;Total>;SEP;100 wt. %
>;tb;>;/TABLE;
[0562] A food processing composition for frozen puddings was prepared according to the above
recipe. This composition was pasteurized at 125 DEG C for 4 seconds, filled into a pudding cup,
cooled with water, and frozen at -20 DEG C to provide a frozen pudding.
Example (11-9) Chocolate mousse
>;tb;>;TABLE; Columns=2
205/218
>;tb;Sugar>;SEP;7 wt. %
>;tb;Skim milk powder>;SEP;3
>;tb;Milk>;SEP;30
>;tb;Raw cream>;SEP;20
>;tb;Cacao powder>;SEP;1
>;tb;Corn starch>;SEP;1
>;tb;Carrageenan>;SEP;0.5
>;tb;Glycerin fatty acid ester>;SEP;0.1
>;tb;Flavor>;SEP;0.15
>;tb;Brandy>;SEP;1
>;tb;Native gellan gum>;SEP;0.1
>;tb;Water>;SEP;Balance
>;tb;Total>;SEP;100 wt. %
>;tb;>;/TABLE;
[0564] A food processing composition for chocolate mousse was prepared according to the above
recipe. This composition was filled into a retort pouch, pasteurized at 120 DEG C for 20 minutes, and
cooled with water at 10 DEG C to provide a chocolate mousse.
Example (11-10) Annin-tofu dessert
>;tb;>;TABLE; Columns=2
>;tb;Sugar>;SEP;5 wt. %
>;tb;Milk>;SEP;10
>;tb;Carrageenan>;SEP;0.2
>;tb;Locust bean gum>;SEP;0.3
>;tb;Xanthan gum>;SEP;0.3
>;tb;trisodium citrate>;SEP;0.1
>;tb;Potassium chloride>;SEP;0.05
>;tb;Flavor>;SEP;0.15
>;tb;Native gellan gum>;SEP;0.02
>;tb;Water>;SEP;Balance
>;tb;Total>;SEP;100 wt. %
>;tb;>;/TABLE;
[0566] A food processing composition for annin-tofu desserts was prepared according to the above
recipe. This composition was heated at 90 DEG C for 10 minutes, poured into a mould, and allowed to
cool and solidify at room temperature to provide dice of annin-tofu measuring 13 mm cube. Then, the
annin-tofu dice, mandarin orange cuttings and pineapple cuttings, both of suitable size, were placed in
a dessert cup. After the filling of a syrup, the product was pasteurized at 85 DEG C for 30 minutes and
cooled with water to provide an annin-tofu dessert.
Example (11-11) Columnar tricolor pudding
langBlack tea pudding componentrang&
>;tb;>;TABLE; Columns=2
>;tb;Sugar>;SEP;10 wt. %
>;tb;Milk>;SEP;30
>;tb;Skim milk powder>;SEP;5
>;tb;Carrageenan>;SEP;0.2
>;tb;Locust bean gum>;SEP;0.1
>;tb;Glycerin fatty acid ester>;SEP;0.1
>;tb;Black tea extract>;SEP;6
>;tb;Flavor>;SEP;0.1
206/218
>;tb;Native gellan gum>;SEP;0.1
>;tb;Water>;SEP;Balance
>;tb;Total>;SEP;100 wt. %
>;tb;>;/TABLE;
langMilk pudding componentrang&
>;tb;>;TABLE; Columns=2
>;tb;Sugar>;SEP;10 wt. %
>;tb;Milk>;SEP;30
>;tb;Skim milk powder>;SEP;5
>;tb;Butter>;SEP;3
>;tb;Carrageenan>;SEP;0.1
>;tb;Locust bean gum>;SEP;0.2
>;tb;Glycerin fatty acid ester>;SEP;0.1
>;tb;Flavor>;SEP;0.1
>;tb;Native gellan gum>;SEP;0.1
>;tb;Water>;SEP;Balance
>;tb;Total>;SEP;100 wt. %
>;tb;>;/TABLE;
langCoffee pudding componentrang&
>;tb;>;TABLE; Columns=2
>;tb;Sugar>;SEP;10 wt. %
>;tb;Milk>;SEP;30
>;tb;Skim milk powder>;SEP;5
>;tb;Carrageenan>;SEP;0.1
>;tb;Locust bean gum>;SEP;0.1
>;tb;Gellan gum>;SEP;0.05
>;tb;Glycerin fatty acid ester>;SEP;0.1
>;tb;Coffee extract>;SEP;5
>;tb;Flavor>;SEP;0.1
>;tb;Native gellan gum>;SEP;0.1
>;tb;Water>;SEP;Balance
>;tb;Total>;SEP;100 wt. %
>;tb;>;/TABLE;
[0570] According to the above recipes, black tea, milk, and coffee pudding components were
respectively prepared by the routine procedure, pasteurized at 125 DEG C for 4 seconds and allowed to
cool at room temperature. When the temperature had fallen to 65 DEG C, the respective components
were concurrently dispensed, in equal amounts, into a pudding cup to provide a tricolor pudding
consisting of 3 columns of different colors.
[0571] Although this tricolor pudding contained black tea and coffee extracts, neither roughening nor
syneresis was observed in the respective components as well as across the interfaces. This pudding
showed well-defined intercolumn borders, too. Moreover, the respective pudding components retained
their characteristic flavors and were invariably delicious.
[0572] It is apparent from the above examples that despite its procedural simplicity, this invention
provides a high-quality tricolor pudding having well-defined interfaces and free from roughness and
cohesion defects.
langExample 12rang& Palatability/body-improving agent-(2)
207/218
Example (12-1) Fried batter sheet
[0573] To 1 weight % of tenkasu (fried batter fragments) (the diameter of individual fragments: 3
SIMILAR 10 mm) was added 1 weight % of a cold water-swollen preparation containing 0.2 wt. %
native gellan gum which was separately prepared in advance. This mixture was gently stirred, filled
into a mould, and immediately immersed in oil at 160 DEG C for 90 seconds to provide a fried batter
sheet.
Example (12-2) Uncoated fry of shrimps
[0574] To 1 wt. % of shrimps (about 3 cm from head to anus) was added 1 wt. % of a cold waterswollen preparation containing 0.2 wt. % native gellan gum and 0.2 wt. % xanthan gum which was
separately prepared in advance. The mixture was gently stirred, filled into a mould, and dipped in oil at
160 DEG C for 90 seconds to provide a shrimp uncoated fry sheet.
Example (12-3) Uncoated fry of shrimps
[0575] To 1 wt. % of shrimps (about 3 cm from head to anus) was added 1 wt. % of a cold waterswollen preparation containing 0.002 wt. % of native gellan gum, followed by mixing. This mixture
was placed in a mould and dipped in oil at 160 DEG C for 90 seconds to provide a shrimp uncoated fry
sheet.
Example (12-4) Mixed fry
[0576] To 1 wt. % of a mixture of onion, potato and carrot strips was added 1 wt. % of a cold waterswollen preparation containing 0.2 wt. % native gellan gum which was separately prepared in advance,
and after light blending, the mixture was placed in a mould and dipped in oil at 160 DEG C for 90
seconds to provide kakiage (a mixed fry).
Example (12-5) Hamburg steak
[0577] To 1 wt. % of a well-roasted mixture of minced meat and onion cuttings as prepared using a
frypan was added 1 wt. % of a cold water-swollen preparation containing 0.2 wt. % native gellan gum
and 0.2 wt. % xanthan gum as separately prepared in advance. After light blending, the mixture was
placed in a mould and dipped in oil at 160 DEG C for 90 seconds to provide a hamburg steak.
Example (12-6) Tsumire (dumpling) (fish ball)
[0578] To 1 wt. % of a well-roasted mixture of minced fish meat, leeks and other vegetables was
added 1 wt. % of a cold water-swollen preparation containing 0.2 wt. % native gellan gum as
separately prepared in advance. After light blending, the mixture was placed in a mould and dipped in
oil at 160 DEG C for 90 seconds to provide a tsumire dumpling (fish ball).
Example (12-7) Croquette
208/218
[0579] An ingredient mixture of 200 wt. % of steamed and mashed potato, 15 wt. % of roasted
minced meat, 20 wt. % of onion, 10 wt. % of carrot, 15 wt. % of corn, 3 wt. % of salt, 6 wt. % of sugar,
5 wt. % of margarine and 2 wt. % of seasoning was prepared. To 1 weight % of the above mixture was
added 1 wt. % of a cold water-swollen preparation containing 0.2 wt. % native gellan gum as
separately prepared in advance. After blending, the whole mixture was molded. The surface of the
molding was serially coated with wheat flour and whisked egg in the order mentioned, further covered
with bread crumbs, and fried in oil at 160 DEG C to provide a croquette.
Example (12-8) Croquette
[0580] To a mixture of 289.3 wt. % of wheat flour, 29 wt. % of sugar, 5.6 wt. % of salt, and 0.7 wt.
% of native gellan gum was added 172 wt. % of water, and using 4 wt. % of baker's yeast, bread
crumbs were prepared in accordance with the conventional sequence of fermentation, baking, crushing
and drying.
[0581] An ingredient mixture of 200 wt. % of steamed and mashed potato, 15 weight % of roasted
minced meat, 20 wt. % of onion, 10 wt. % of carrot, 15 wt. % of corn, 3 wt. % of salt, 6 wt. % of sugar,
5 wt. % of margarine and 2 wt. % of other seasonings was prepared. To 1 wt. % of this ingredient
mixture was added 1 wt. % of a cold water-swollen preparation containing 0.2 wt. % native gellan gum
which was separately prepared in advance. After blending, the mixture was molded and the molding
was serially coated with wheat flour and whisked egg, further covered with the bread crumbs prepared
above and fried in oil at 160 DEG C to provide a croquette.
Comparative Example (12-1)
[0582] Tenkasu (fried batter) sheets were prepared by using
(1) 1 wt. % of a cold water-swollen preparation containing 0.3 wt. % gellan gum,
(2) 1 wt. % of a cold water-swollen preparation containing 0.3 wt. % of xanthan gum, or
(3) 1 wt. % of a cold water-swollen preparation containing 1 wt. % pullulan
in lieu of 1 wt. % of a cold water-swollen preparation containing 0.2 wt. % native gellan gum in
otherwise the same manner as in Example (12-1).
[0583] As a result, whereas the fried batter sheet obtained in Example (12-1) had a good bulk and a
corrugated surface texture which was appetizing, the fried batter sheets (1) and (2) were flat sheets with
a poor appearance. In the case of (3), the composition could not be molded into a sheet but rather
consisted of discrete fragments of the fried batter and was unsuited for ingestion.
[0584] The palatability of these sheets was also evaluated. The fried batter sheet according to
Example (12-1) was crispy, not oily, and savory, retaining the initial palatability even at 5 hours after
frying. In contrast, the sheets (1) and (2) were less crispy and somewhat oily and particularly this oily
mouth-feel became more and more prominent as time passed by after frying.
[0585] Then, those fried batter sheets were preserved at - 20 DEG C overnight and, then, thawed at 4
DEG C and ingested. As a result, whereas the fried batter sheet of Example (12-1) was still crispy and
savory, both sheets (1) and (2) were wet with water and oil and unsavory.
langExample 13rang& Palatability/body-improving agent-(3)
Example (13-1) Shaved ice with syrup
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[0586] To 50 wt. % of water was added 26 wt. % of high fructose corn syrup, and the mixture was
stirred. To this mixture were added 0.03 wt. % of native gellan gum, 20 wt. % of sugar, 0.05 wt. % of
carrageenan, 0.1 wt. % of locust bean gum and 0.2 wt. % of starch, and the whole mixture was stirred
for dissolving at 80 DEG C for 10 minutes. This solution was cooled to 20 DEG C and 0.2 wt. % ef
citric-acid (crystals), 0.3 wt. % of color and 0.2 wt. % of flavor were added. The mixture was stirred,
adjusted with water to 100 wt. %, and cooled to 5 DEG C to provide a syrup for shaved ice.
[0587] Separately, "ice flakes" prepared by shaving ice thin in the routine manner were placed in a
vessel, and based on 3 wt. % of the ice flakes, 2 wt. % of the above syrup for shaved ice was added and
the mixture was quickly frozen to provide a shaved ice with syrup. As demonstrated below in
Experiment Example (13-1), the shaved ice thus obtained could be easily spooned.
Comparative Example (13-1)
[0588] Except that 0.03 wt. % of native gellan gum was omitted, the procedure of Example (13-1)
was otherwise repeated to prepare a shaved ice with syrup (conventional product). The shaved ice thus
prepared is one of the products which are currently known to be the most easy to pierce through with a
spoon, indicating the limit of the state of the art.
Experiment Example (13-1) Confirmation of the ease of spooning
[0589] A cylindrical vessel 40 mm in diameter was filled with the syrup-containing shaved ice of
Example (13-1) (invention product) or the conventional product up to 40 mm in height. Using Instron
(a universal material tester, Instron), the crush strength of shaved ice was measured with a blade 20 mm
wide and 1.2 mm thick at a speed of 60 mm/minute.
[0590] The results are shown in Fig. 47. Thus, the shaved ice of the invention began to disintegrate
under a smaller load than the most spoonable commercial product and gave a substantially linear
relation between the load and the degree of crush (displacement), thus endorsing the result of the
organoleptic evaluation that the spoonability of the product of this invention is extremely high.
Experiment Example (13-2)
[0591] Of the shaved ice product obtained in Example (13-1), the top layer down to 1/2 of vessel
capacity was removed as if the ice had been half consumed. The remainder of the ice was allowed to
melt gradually at room temperature and the resulting liquid was examined. The shaved ice prepared in
Comparative Example (13-1) was similarly monitored in the same manner.
[0592] As a result, the shaved ice according to Example (13-1) showed no difference in taste or
appearance between the top layer and the bottom layer, with all the liquid being uniform in
composition from the beginning of melting to the end. In contrast, the shaved ice according to
Comparative Example (13-1) gave the impression that frozen pure water had been segregated from the
remainder of the system and, moreover, was uneven throughout, with the liquid from the bottom layer
being more intense in taste and appearance, particularly in color.
langExample 14rang& Palatability/body improving agent-(4)
Crispy hard candy
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[0593] To 20 wt. % of water was added 0.05 wt. % of native gellan gum, and 60 wt. % of granulated
sugar and 40 wt. % of starch syrup were added under heating. The mixture was boiled down at an
ultimate temperature of 150 DEG C, followed by cooling to 130 DEG C. Then, 0.6 wt. % of tartaric
acid, 2 wt. % of concentrated (1/5) grape juice, 0.2 wt. % of flavor and 0.02 wt. % of color were added.
After blending, the mixture was then molded with a candy-making machine to provide a crispy hard
candy.
langExample 15rang& Palatability/body-improving agent-(5)
Example (15-1) Noodle with increased body
[0594] A universal mixer was charged with a mixture of 0.2 wt. % of native gellan gum and 300 wt.
% of soft flour. Then, a solution of 12 wt. % of salt in 115 wt. % of water was added, and the whole
mixture was stirred for 10 minutes. Using a noodle-making machine, the mixture was subjected to one
pre-compounding cycle, 2 compounding cycles, and 3 rolling cycles to provide a noodle 2.5 mm in
thickness.
Example (15-2) Dehydrated noodle with increased body
[0595] The noodle obtained in Example (15-1) was dried at 95 DEG C for 1 hour to provide a
dehydrated noodle. This dehydrated noodle reconstitutes itself in boiling water in a short time and the
reconstituted noodle had a strong body.
INDUSTRIAL APPLICABILITY
[0596] The present invention provides novel uses of native gellan gum. Those uses encompass a
broad range inclusive of food and other industrial products.
[0597] The freeze-thaw resistant jelly according to the invention, if frozen and thawed, retains its
elasticity and shape-retaining properties substantially without separation of water after thawing.
However, it has a well-acceptable palatability and the property to recover the pre-freezing mouth-feel
on thawing. Therefore, in accordance with this invention, there can be provided a jelly having a long
shelf-life necessary for shipment and distribution in frozen condition and providing a multi-faceted
palatability.
[0598] The dehydrated gel according to the invention is compact and easy to carry about and
withstands long-term storage regardless of storage conditions. Moreover, this product regains the initial
characteristic (elasticity) and form of a hydrogel upon addition of water, thus enabling ingestion.
Therefore, in accordance with this invention, there can be provided a dehydrated gel, particularly an
edible dehydrated gel, which is of convenience in storage and distribution.
[0599] The rice cake-like gel according to the invention is a gel having lasting rice cake-like
viscoelasticity and heat resistance. More particularly, this product has been inhibited against aging in
quality to persistently exhibit a sustained rice cake-like viscoelasticity and is so resistant to heat that it
does not easily dissolve out or become macerated in a heat treatment in water or in an hydrous
environment, such as pasteurization or retort treatment. Therefore, in accordance with this invention,
there can be provided a substitute rice cake which is resistant to heat and aging and a retort food
containing such a substitute rice cake.
[0600] The copy food according to this invention is a non-calorie, non-cholesterol food endowed
with a broadly variable palatability by using native gellan gum. As a result, the invention provides a
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variety of foods which enable a variegated dietary life. Furthermore, the artificial bait provided by this
invention contributes to protection of the earth's ecology.
[0601] The method of this invention for the production of native gellan gum-containing gel
compositions makes it possible to prepare compositions containing high levels of native gellan gum
which has heretofore been almost impossible to achieve. This method is useful in that it enables
production of gel compositions of high viscosity and body, thus enlarging the scope of usefulness of
gel compositions.
[0602] The cold retention composition and cooling agent according to this invention not only have
cold retention and cold storage properties but are adhesive by themselves so that they can be handled
and used with convenience. Moreover, they have an adequate degree of moisture permeability. This
invention has a great application potential in that the product can be safely and expediently applied to
the human body without risks for adverse effects and, even when directly applied in a sheet form to the
human skin or like substrate, can be removed without residues on the substrate surface.
[0603] The present invention further provides the use of native gellan gum as an additive.
[0604] In the first embodiment of said additive, the invention provides the use of native gellan gum
as a dispersion stabilizer and the application thereof. The dispersion stabilizer comprising native gellan
gum either alone or in combination with microcrystalline cellulose or pectin is not only capable of
maintaining a homogeneous distribution of solids in a liquid system but also capable of inhibiting
phase separation of a liquid composition comprising non-compatible or immiscible liquid components
to thereby insure a sustainedly dispersed or homogeneous coexistence of immiscible liquids.
Particularly a dispersion stabilizer comprising native gellan gum and pectin is capable of imparting
high dispersibility even in the presence of comparatively high levels of salt. In accordance with this
invention, there can be provided food and industrial products reflecting improved dispersibility and
improved homogeneity of ingredients or components.
[0605] In the second embodiment of said additive, the invention provides the use of native gellan
gum as an additive for thickened compositions, the application thereof, and a thickening method which
can be expediently reduced to practice. In the presence of a polysaccharide such as tamarind seed gum
or the like, native gellan gum in the form of a low-concentration, low-viscosity solution in a small
volume is capable of thickening a substrate composition to a high degree of viscosity without inducing
gelation. Therefore, the thickened composition additive of the invention is useful as a thickening agent
which does not affect the composition of a substrate, which includes a variety of food and other items,
and which is easy to handle and capable of thickening the substrate with convenience in industrial
production.
[0606] In the third embodiment of said additive, the invention provides the use of native gellan gum
as a heat resistance-imparting agent, particularly a retort resistance-imparting agent, and the application
thereof. The retort resistance-imparting agent comprising native gellan gum according to this invention
can be used for the purpose of imparting retort resistance to bean curds and other foods. Therefore, the
foods prepared in accordance with this invention withstand long-term storage and/or room temperature
storage without being altered in palatability, properties and form even by retort treatment. Therefore,
this invention is of value as a method for prolonging the shelf-lives of foods.
[0607] In the fourth embodiment of said additive, the invention provides the use of native gellan gum
as a syneresis inhibitor and the application thereof. The syneresis inhibitor comprising native gellan
gum in accordance with this invention is capable of causing the liquid component of a gel composition
to be securely entrapped within the composition without interfering with the inherent elasticity,
strength, taste and flavor of the gel composition. Therefore, in accordance with this invention, there can
be provided foods the quality of which is long-sustained owing to significant suppression of syneresis,
for example during storage.
[0608] In the fifth embodiment of said additive, the invention provides the use of native gellan gum
as a foam stabilizer and the application thereof. The foam stabilizer comprising native gellan gum in
accordance with this invention stabilizes foams derived from protein, particularly from eggs, to
maintain their cellular structures. Therefore, in the production of foods using a meringue, the invention
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enables preparation of a meringue which can be left standing until used. Furthermore, in accordance
with this invention, by exploiting the high stability of meringues, cakes having delicate and soft mouthfeels can be produced without the risk for oven shrinkage even when the production process involves
use of compositions of low solid content.
[0609] In the sixth embodiment of said additive, the invention provides the use of native gellan gum
as a palatability/body-improving agent and the application thereof. The palatability/body-improving
agent of the invention has a multi-pronged functionality dependent on the kind of food to which it is
applied so that, for example, it can be used for preventing the in-process "roughening" trouble in the
production of foods containing milk components and gelling agents to thereby insure slick and delicate
mouth-feels, adding bulk to fried foods and, through improved oil drainage, imparting a crisp biting
quality to such foods, providing ice cakes with improved spoonability and crisp palatability, providing
hard candies with adequate biting resistance and a crispy consistency not requiring undue exertions in
ingestion, and providing noodles with strong body and ease of reconstitution with water.
[0610] Thus, in accordance with the present invention, there can be provided foods with improved
palatability and/or body and improved quality.Data supplied from the esp@cenet database - Worldwide
Claims:
Claims of corresponding document: EP0930017
1. A functional composition characterized by comprising native gellan gum.
2. The functional composition according to Claim 1 which is a gel composition.
3. The gel composition according to Claim 2, the function of which is freeze-thaw resistance.
4. A jelly obtainable by freezing and then thawing a hydrogel comprising native gellan gum.
5. The gel composition according to Claim 2 which is obtainable by dehydrating a hydrogel comprising
native gellan gum.
6. A jelly obtainable by reconstituting the dehydrated gel composition of Claim 5 with water.
7. The gel composition according to Claim 2 comprising native gellan gum and glutinous rice.
8. The gel composition according to Claim 7 wherein the formulating ratio of native gellan gum to
glutinous rice is 1:3 through 1:25 (the ratio on a dry solid basis).
9. A substitute rice cake obtainable from the gel composition set forth in Claim 7 or 8.
10. The gel composition according to Claim 2 for use as a copy food.
11. The gel composition according to Claim 10 wherein the copy food is a confection, an artificial
fishery produce, an artificial bait, or an infant teeth-hardening article.
12. The gel composition according to Claim 10 containing 4 SIMILAR 30 weight % of native gellan
gum based on 100 weight % of water.
13. The gel composition according to Claim 12 containing 14 SIMILAR 20 weight % of native gellan
gum based on 100 weight % of water and having an abalone-like mouth-feel.
14. An abalone-like food prepared from the gel composition set forth in Claim 13.
15. A method of preparing the gel composition of Claim 12 or 13 characterized by heating native
gellan gum in the presence of water.
16. The gel composition according to Claim 2 which is a functional gel composition comprising native
gellan gum and water, the function of which is cold retention.
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17. The gel composition according to Claim 16 further comprising at least one member selected from
the group consisting of propylene glycol, glycerin, sugar alcohol and saccharide.
18. A composition obtainable by dehydrating the gel composition of Claim 16 or 17.
19. A cooling agent comprising the composition set forth in any of Claim 16 through Claim 18.
20. The cooling agent according to Claim 19, whichin the composition set forth in any of Claim 16
through Claim 18 is laminated on a supporting layer.
21. An additive comprising the functional composition set forth in Claim 1.
22. The additive according to Claim 21 which is a dispersion stabilizer.
23. The dispersion stabilizer according to Claim 22 further comprising microcrystalline cellulose.
24. The dispersion stabilizer according to Claim 22 further comprising pectin.
25. The dispersion stabilizer according to Claim 24 characterized by the use thereof in the presence of
salt.
26. The dispersion stabilizer according to Claim 24 or 25 comprising native gellan gum, pectin and salt.
27. A food processing composition or processed food article containing the dispersion stabilizer set
forth in any of Claim 22 through Claim 26.
28. The food processing composition or processed food article according to Claim 27, wherein the food
is selected from the group consisting of cocoa drink, calcium-enriched drink, milled green teacontaining drink, vegetable or fruit-containing drink, soya milk drink, jelly-containing drink, shiruko
drink, soup, misoshiru, liquid seasoning, cake, and bread.
29. A method of producing the food processing composition or processed food article of Claim 27 or
28, which comprises a step of dissolving a dispersion stabilizer comprising native gellan gum and
pectin in an aqueous solution and then adding salt at an elevated temperature.
30. A dispersion stabilizing method comprising a step of dissolving a dispersion stabilizer-comprising
native gellan gum and pectin in an aqueous solution and then adding salt at an elevated temperature.
31. The method according to Claim 29 or 30, whichin the elevated temperature is at least 75 degrees
Celsius.
32. The additive according to Claim 21 which is a thickened composition additive.
33. The thickened composition additive according to Claim 32 characterized by the use thereof in the
presence of one or more members selected from the group consisting of tamarind seed gum, tara gum,
glucomannan, xanthan gum, locust bean gum, pullulan, guar gum, iota-carrageenan, tragacanth gum,
microcrystalline cellulose, propylene glycol alginate, water-soluble soybean polysaccharide, ghatti
gum, methylcellulose, caccia gum and psyllium gum.
34. The thickened composition additive according to Claim 32 comprising one or more members
selected from the group consisting of tamarind seed gum, tara gum, glucomannan, xanthan gum, locust
bean gum, pullulan, guar gum, iota-carrageenan, tragacanth gum, microcrystalline cellulose, propylene
glycol alginate, water-soluble soybean polysaccharide, ghatti gum, methylcellulose, caccia gum and
psyllium seed gum in combination with native gellan gum.
35. A method of thickening a food composition characterized in that native gellan gum and one or
more members of the group consisting of tamarind seed gum, tara gum, glucomannan, xanthan gum,
locust bean gum, pullulan, guar gum, iota-carrageenan, tragacanth gum, microcrystalline cellulose,
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propylene glycol alginate, water-soluble soybean polysaccharide, ghatti gum, methylcellulose, caccia
gum and psyllium seed gum are brought into co-existence.
36. A thickened food composition obtainable by bringing native gellan gum and one or more members
of the group consisting of tamarind seed gum, tara gum, glucomannan, xanthan gum, locust bean gum,
pullulan, guar gum, iota-carrageenan, tragacanth gum, microcrystalline cellulose, propylene glycol
alginate, water-soluble soybean polysaccharide, ghatti gum, methylcellulose, caccia gum and psyllium
seed gum into co-existence.
37. The additive according to Claim 21 which is a retort resistance-imparting agent.
38. The retort resistance-imparting agent according to Claim 37 which imparts retort resistance to tofu.
39. A tofu stabilized against retort treatment comprising the retort resistance-imparting agent set forth
in Claim 38.
40. The tofu according to Claim 39 containing 0.01 SIMILAR 0.12 weight % of native gellan gum
based on 100 weight % of the tofu.
41. The tofu according to Claim 39 or 40 as produced by subjecting a tofu or tofu preparation available
from a formula comprising of soya milk, a coagulant and native gellan gum to pasteurization at
atmospheric or supra-atmospheric pressure.
42. The additive according to Claim 21 which is a syneresis inhibitor.
43. A gel composition with its syneresis inhibited by inclusion of the syneresis inhibitor of Claim 42.
44. The gel composition according to Claim 43 which comprises 0.1 SIMILAR 200 weight % of native
gellan gum based on the gelling agent.
45. A method of inhibiting syneresis of a gel composition characterized by formulating the syneresis
inhibitor of Claim 42.
46. A method of inhibiting syneresis of a gel composition according to Claim 45 which comprises
incorporating 0.1 SIMILAR 200 weight % of native gellan gum based on the gelling agent.
47. The additive according to Claim 21 which is a foam stabilizer.
48. The foam stabilizer according to claim 47 wherein the foam is a meringue.
49. A meringue containing the foam stabilizer of Claim 47 or 48.
50. A method of preparing a meringue characterized by comprising a step of beating or mixing under
stirring the white of eggs in the presence of the foam stabilizer set forth in Claim 47 or 48.
51. A method of stabilizing the cellular structure of a meringue comprising a step of beating or mixing
under stirring the white of eggs in the presence of the foam stabilizer set forth in Claim 47 or 48.
52. A chiffon cake obtainable by using the meringue set forth in Claim 49.
53. The additive according to Claim 21 which is a palatability/body-improving agent.
54. The additive according to Claim 53 which is a palatability/body-improving agent for any food
containing dairy and gelling ingredients, a fried food, an ice cake, a hard candy or a noodle.
55. The palatability/body-improving agent according to Claim 54 which is a food roughening inhibitor
for foods containing dairy and gelling ingredients.
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56. A food containing dairy and gelling ingredients comprising the palatability/body-improving agent
set forth in Claim 54 or 55.
57. The food according to Claim 56 which is a chilled dessert selected from the group consisting of
puddings, mousse, bavarois, jellies and annin tofu.
58. A method of producing the food according to Claim 56 or 57 which comprises a step of preparing a
food composition containing dairy and gelling ingredients and native gellan gum as a pre-solidification
food processing composition, and then solidifying said food composition by chilling in the production
of a food containing dairy and gelling ingredients.
59. A method of preventing roughening of the food article according to Claim 56 or 57 characterized
by using a food composition containing dairy and gelling ingredients and native gellan gum as a presolidification food processing composition and solidifying said food composition by chilling in the
production of a food containing dairy and gelling ingredients.
60. A method of producing a fried food which comprises using the palatability/body-improving agent
of Claim 54 as a binder or a component of a fry batter.
61. A fried food obtainable by using the palatability/body-improving agent of Claim 54 as a binder or a
component of a fry batter.
62. The palatability/body-improving agent according to Claim 54 which is a crispness-imparting agent
for hard candies.
63. The palatability/body-improving agent according to Claim 54 which is a bodying agent for noodles.
64. An ice cake containing the palatability/body-improving agent set forth in Claim 54.
65. A hard candy containing the palatability/body-improving agent set forth in Claim 54.
66. A noodle containing the palatability/body-improving agent set forth in Claim 54.Data supplied
from the esp@cenet database - Worldwide
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22. WO9814076
- 4/9/1998
G0AZING AGENT FOR FOOD EXCELLENT IN WORKABILITY IN COATING
URL EPO =
http://v3.espacenet.com/textdoc?F=3&CY=ep&LG=en&IDX=WO9814076
Inventor(s):
TAKAHASHI HIDEKAZU (JP); WASA TETSUYA (JP)
Applicant(s):
(JP)
SHOWA SANGYO CO (JP); TAKAHASHI HIDEKAZU (JP); WASA TETSUYA
IP Class 4 Digits: A23G; A23L; A23P
IP Class:A23P1/08; A23L1/00; A23G1/00
E Class: A23G3/00M; A23L1/00P8B; A23L1/00P8B8; A23P1/08B
Application Number:
WO1997JP03545 (19971003)
Priority Number: JP19960282977 (19961004)
Family: EP0988801
Equivalent:
EP0988801; JP10108630
Cited Document(s):
JP4079846; JP3000988B
Abstract:
Abstract of WO9814076
A glazing agent for food characterized by comprising a solution prepared by dissolving a lipid in a 5 to
20 w/w % solution of a film-forming component in ethanol and/or isopropanol at a concentration of 5
to 20 w/w % based on the solid matter of the film-forming component, the lipid being liquid at ordinary
temperatures and soluble in the above alcoholic solvent. The concentration of the lipid in the above
solution of a film-forming component is 10 to 15 w/w % based on the solid matter of the film-forming
component when the film-forming component is zein, or is 10 to 20 w/w % when the component is
shellac. The lipid is a liquid fatty acid and/or a fatty acid ester of polyglycerol. The liquid fatty acid is
oleic acid, myristic acid, lauric acid and/or a mixed fatty acid derived from an edible vegetable fat or
oil. The mixed fatty acid is soybean oil fatty acid and/or rice bran oil fatty acid. The zein is one purified
through extraction with alcohol and precipitation of the extract in nearly anhydrous acetone. The food
is confectionery including globular, tableted and granulated chocolate. The glazing agent inhibits the
adhesion among particles in coating to give a glossy coating, thus being excellent in
workability.Claims:
Claims of corresponding document: EP0988801
1. A coated glazing agent for food, primarily consisting of a solution prepared by dissolving a filmforming component at a concentration of 5 to 20 w/w% in an ethanol and/or isopropanol solvent, and a
lipid that is liquid at ordinary temperatures and soluble in said solvent, the lipid being dissolved in said
solution at a concentration of 5 to 20 w/w% based on the solid matter of the film-forming component.
2. The coated glazing agent for food according to Claim 1, wherein, in said solution prepared by
dissolving zein or/and shellac as a film-forming component at a concentration of 10 to 15 w/w% in an
ethanol and/or isopropanol solvent, a lipid is dissolved at a concentration of 10 to 15 w/w% when zein
is used and 10 to 20 w/w% when shellac is used, based on the solid matter of the film-forming
component, the lipid being liquid at ordinary temperatures and soluble in said solvent.
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3. The coated glazing agent for food according to Claim 1 or 2, wherein the lipid being liquid at
ordinary temperatures and soluble in the solvent is a liquid fatty acid or/and poly(glycerol fatty acid
ester).
4. The coated glazing agent for food according to Claim 3, wherein the liquid fatty acid is at least one
selected from a group consisting of oleic acid, myristic acid, lauric acid, and a mixed fatty acid derived
from edible vegetable fat and oil.
5. The coated glazing agent for food according to Claim 4, wherein the mixed fatty acid derived from
edible vegetable fat and oil is soybean oil fatty acid or/and rice bran oil fatty acid.
6. The coated glazing agent for food according to any one of Claims 1 to 5, wherein the zein is one
purified through extraction with alcohol and precipitation of the extract in nearly anhydrous acetone.
7. The coated glazing agent for food according to any one of Claims 1 to 6, wherein food is
confectionery.
8. The coated glazing agent for food according to Claim 7, wherein the confectionery is globular,
tableted, or granulated chocolate.Data supplied from the esp@cenet database - Worldwide
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