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Jelly confection and method for producing such a confectionary product

A technology of jelly candies and cakes, applied in the direction of confectionery, application, confectionery industry, etc.

Inactive Publication Date: 2015-08-19
ROQUETTE FRERES SA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0034] Moreover, during the production of starch confectionery, one of the main problems faced by confectionery is the evaporation of starch contained in the cooking mixture by drying said confectionery. of water, which quite often proves to be very long since starch is only allowed to process at low solids

Method used

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  • Jelly confection and method for producing such a confectionary product
  • Jelly confection and method for producing such a confectionary product
  • Jelly confection and method for producing such a confectionary product

Examples

Experimental program
Comparison scheme
Effect test

example 1

[0174] The object is to produce a jelly confectionery of the masticated puree type according to the invention comprising sugar but no longer comprising gelatin.

[0175] In this example, the chewing purees were produced by incorporating one of the three components in each new test to achieve the preferred embodiment in Test 5, which consisted of: using pregelatinized wax A blend of starch, soluble fiber and a water activity regulator.

[0176] The control was a conventional formulation for a chewing puree containing sugar and containing gelatin. None of these tests contain gelatin. Therefore the substitution is complete.

[0177] Test 1 involved a puree containing only pregelatinized waxy starch.

[0178] Test 2 involved a chewing puree comprising pregelatinized waxy starch and soluble fiber.

[0179] Test 3 involved a chewing puree comprising pregelatinized waxy starch and an aw modifier.

[0180] Test 4 involved a chewing puree containing neither pregelatinized waxy sta...

example 2

[0217] The aim of this new example is also to produce a puree type jelly confectionery according to the invention comprising sugar but no longer comprising gelatin.

[0218] The control was a conventional formulation for a chewing puree containing sugar and containing gelatin.

[0219] Test 1 is a formulation for a chewing puree according to the invention comprising pregelatinized waxy starch, soluble fiber and a water activity regulator.

[0220] Test 2 is also a test according to the invention in which the glucose syrup and sucrose content is different from test 1.

[0221] A-Formula

[0222] The formulations used for the control and for both tests are presented in Table 2 below.

[0223] B-method

[0224] The method used to prepare the confectionery according to Example 2 is the one described above for Example 1 .

[0225] C-analysis

[0226] The control confectionery had a good springy texture. Their elasticity and their chewiness are according to tasters' expectatio...

example 3

[0230] According to the invention, the object is to produce a sugar-free jelly confectionery of the chewing puree type, which no longer contains gelatin. Each time, the puree produced contained only pregelatinized waxy starch. The optional addition of fibers and / or aw conditioners is not represented in this example.

[0231] The control is a conventional formulation designed for a chewing puree containing gelatin and gum arabic

[0232] Test 1 involved confectionery that no longer contained gelatin, which had been replaced by pregelatinized waxy starch and gum arabic.

[0233] Test 2 involved confectionery that no longer contained gelatin, which had been replaced by pregelatinized waxy starch only.

[0234] A-formula

[0235] The formulations used for the control and for both tests are presented in Table 3 below.

[0236] B-method

[0237] The method used to prepare the confectionery according to Example 3 was the one previously described for Example 1, with the only diff...

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Abstract

The present invention concerns a novel jelly confection, and more particularly a chewy sweet or a chewing gum comprising a gelatinising agent providing said sweets with the chewiness of same. More particularly, the present invention concerns a novel jelly confection containing little or no gelatine. The present invention also concerns a method for preparing such a confection.

Description

technical field [0001] The present invention relates to a novel jelly confectionery, more particularly a piece of soft candy or a chewing paste comprising a gelling agent which imparts chewiness to said pieces. More specifically, the present invention relates to a novel jelly confectionery comprising little or no gelatin. The invention also relates to a method for preparing such confectionery. Background technique [0002] There are many confectionery products. They all have in common the product and aroma of boiling sugar and mixing it with other ingredients to obtain different characteristics. For the purposes of the present invention, the term "jelly confectionery" is intended to mean gums, chewing purees and jellies which are soft compared to hard boiled candies, and also caramel, toffee, Fudge, marshmallows, fondants, and fillings that typically contain gelatin. These confectionery consist in particular of sugars or polyols, sweeteners, fats, emulsifiers, flavouring...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/34A23G3/42A23L1/0522A23L29/206
CPCA23L1/0522A23G3/42A23G3/48A23V2250/5102A23L29/212A23V2002/00A23V2250/00A23V2250/5114A23V2250/642A23G3/38
Inventor 西尔维·拉加什雷蒙德·布伦德尔丹尼尔·盖拉尔
Owner ROQUETTE FRERES SA