Soft-textured confectionery composition containing fiber

DESCRIPTION

This invention relates to a confectionery composition based on fiber that is soft in texture and of mild taste. The products of this invention have a consistency that can be described as having the textual characteristics normally associated with chewing gels or butter nougat, while having a high fiber content that is not organoleptically noticeable.

In the market you can find numerous fiber-based products in the form of breakfast cereals, laxative drinks, bran tablets and cereal sticks. Snacks consisting of granular-type sticks and cakes have become increasingly popular as substitutes for traditional food products. The knowledge of the health benefits of fiber has been mainly responsible for this popularity. However, much of the fiber market has experienced a rejection by the consumer to eat enough amounts of fiber to experience the therapeutic benefits associated with fiber. This rejection is normally due to the objectionable taste of the fiber, or to the high calories associated with masking said objectionable taste. The dry and tasteless texture and taste of the fiber requires the incorporation of fats and carbohydrates (masking agents) in amounts that effectively dilute the fiber dose per unit of product. Commercially available confectionery products containing fiber are generally of the granulated type. Chocolate, fruits and nuts are usually added to other confectionery products to enhance the tastability of the final product.

From DE-A-2,729,370 cellulose particles coated with rubber, glycerin and / or gelatin are known, as well as processes for their preparation.

The present invention focuses on a form of ionic confectionery for fiber supply. Instead of the standardized formulations of the granulated type, the present invention attempts to use elements of the technology of the turroon and the technology of boiled sweets, as well as of the technology of the coatings, to achieve a composition and a final product that contain approximately of 20 to 30% dietary fiber.

The present invention relates to a fiber-based confectionery composition that has a soft, non-fibrous texture and that comprises a homogeneous mixture of:

(a) a previously treated fibrous composite material comprising dietary fiber powder coated with a lubricating material selected from the group consisting of fats and glycerin; and (b) a homogenous mixture of (i) a portion of foamed matrix comprising gelatin, arabubic gum and a non-sucrooscopic liquid sweetener capable of providing volume and structure to the foamed matrix; and (ii) a portion of amorphous hue comprising a non-sucrose syrup having a solids content of 92 to 96% by weight of the syrup.

The fibrous composite material was present in the composition in amounts of about 25 to 45% by weight of the total composition, preferably in amounts of 30 to 40% by weight. The fiber used in the composite material is preferably derived from a dietary fiber-rich food source, although said dietary fiber can be extracted from food and used directly in the composite material, as described in US Patent 4,565,702, wherein first It is extracted and purified (concentrated) soluble dietary fiber from a food source and then used to coat insoluble dietary fiber.

Both soluble and insoluble fibers are useful. For the purposes of this invention, the term "soluble fiber" means soluble, dispersible or water swellable fiber and the term "insoluble fiber" means insoluble and virtually non-swellable water fiber. Examples of useful soluble fibers include the film-forming hydrocolloidal materials selected from the group consisting of algae extracts, tree exudates, seed gums and mixtures of the foregoing. Particular hydrocolloids include guar gum, locust bean gum, psyllium seed pods, alginates and mixtures of the above.

Useful fiber sources include grains, seeds and fruits (for example, fruit pulp). In particular, cereal bran, such as starch, wheat, oats, rice and barley, are preferred. These bran are known for their high insoluble dietary fiber content, which is generally made of cellulose, semi-cellulose and lignin.

The fibrous composite material is formed by previously treating the fiber particles with a coating of a mixture of fat and glycerin. The coating of the fibrous particles is carried out

016 390 using conventional mixing techniques and is performed before combining the fibrous composite with the foamed and amorphous matrices. The mixture of fat and glycerin operates in combination to provide a lubrifying and masking effect of flavor on the fibrous or dry texture that would otherwise be objectionable. The fat groups that are useful are very broad. In the coating, animal fats can be used, including butter and milk fats, as well as vegetable fats. However, vegetable fats are preferred and those intended for use include hydrogenated, partially hydrogenated and fractionated vegetable oils. Specific examples of vegetable oils are partially hydrogenated palm kernel oil, fractionated palm kernel oil, palm oil, coconut oil, swamp oil, hemp oil, sunflower oil, corn oil, soybean oil and mixtures of the above. The fat content is about 10 to 30% by weight of the fibrous composite material, preferably about 15 to 25% by weight.

The glycerin is present in the coating in amounts of 5 to 15% by weight, preferably about 8 to 10% by weight of the fibrous composite. In addition to glycerin, monoglyceride and diglyceride emulsifiers can be used in amounts of about 1 to 10% by weight of the fibrous composite material to prevent fat separation.

A variety of drugs and medications can be added together with or in place of the fiber particles, with the proviso that the taste of these materials is adequately masked. In this way, the compositions of the invention can serve as delivery systems for numerous active components.

The portion of foamed matrix is ​​similar in appearance and physical characteristics to conventional whipped cream. However, it differs in its composition and selection of whipping agents. While the state of the technique focused on the use of egg albumin, corn syrup, water and sugar as components of the whipped cream, the foamed matrix of the present invention eliminates sucrose and egg albumin and requires incorporation. of jelly and gum arabic as milkshake agents. In the formation of the foamed matrix, corn syrup, preferably of the high fructose variety, is mixed with an aqueous gelatin / gum mixture. This mixture is whipped in the mixer at a temperature of 55 to 65^or C until a foam matrix having a density of 0.3 to 0.5 g / cm is obtained³. The matrix density range is very narrow and outside this range, for example, less than 0.3 g / cc, a product that is too soft is obtained; or in the case of a density that is greater than 0.5 g / cc, a product is obtained that is difficult to mix and form, as well as too hard for it to be easily chewed. The matrix may also include other additives such as dyes, seasonings and medications.

The foamed matrix contains gelatin in an amount of about 1 to 8% by weight of the final composition, preferably about 3 to 5%.

The non-sucroisic liquid sweetener can be selected from fructose, xylose, ribose, gluctose, mannose, glucose, corn syrup, hydrogenated starch, sugar alcohols and mixtures thereof.

The resulting fiber-based confectionery product incorporates the portion of foamed matrix in amounts of 10 to 15% by weight of the final product.

The final necessary component of the composition of the invention is the amorphous matrix, present in the final product in amounts of 40 to 60% by weight, preferably in amounts of about 45 to 50%. This matrix comprises a mixture of corn syrup and a mixture of high fructose corn syrup in a ratio of approximately 4: 1 to 1: 4. While this mixture is similar to what is generally known as "bob syrup," it differs in at least two aspects from conventional bob syrups. First, the matrix was free of sucrose which is normally a part of the syrup bob. Secondly, the addition of seed particles is not required to achieve thickening, since the fiber added in the form of composite material acts like a seed to form the structure and develop the appropriate texture for a syrup. The amorphous matrix is ​​subjected to cooking at temperatures of 125 to 140^orC until the solid content of 92 to 96% is achieved. The amount of corn syrup present in the final confectionery product is generally about 40 to 60% by weight of the final product, preferably about 40 to 45%.

Other sweeteners can be used as an alternative or in addition to corn syrup. For example, hydrolyzate of hydrogenated starch, polydextrose, invert sugar or honey can be used.

In the formation of the compositions of this invention, the amorphous matrix is ​​added to the foam matrix.

016 390 mada and mix until homogeneous. The desired amount of fibrous composite material is then mixed to obtain a particular texture and fiber content and the composition is then poured into molds or extruded, shaped, cut and packaged. The products of this invention do not require any special hermetic packaging to prevent their adhesion and remain soft and chewable after long periods of time outdoors.

The compositions of the invention have various uses, such as for snacks, laxative therapeutic products, for diet control, for cholesterol control and the like.

The products formed from the present compositions have a texture similar to butter turkey, instead of the fibrous consistency of chocolates or chewable turroen. The composition can easily be formed in various configurations, sizes and dosage forms, for example, palotes, tablets, etc. The amount of fiber present in any of these pieces will depend on the projected use. For example, a snack product may contain less fiber than a laxative or diet control product. In any case, and regardless of the fiber content, the total composition must be adjusted to maintain the proper texture of butter turroon type and the foamed and amorphous matrices must be adjusted accordingly.

The buttery or chewable nature of a lot can be controlled by various factors. One of them is the percentage of sweetener present, such as corn syrup, invert sugar or honey. Another factor is the mixing method used in the preparation. The buttery nature does not necessarily require a large percentage of non-crystalline sweetener to form the grain of the batch. In fact, a structure that is too crystalline often causes the turret to become negligible.

The compositions of the present invention may contain various conventional confectionery ingredients, such as seasonings, colorants, auxiliary products, sweeteners, acidulants, lubricants, binders, fillers, emulsifiers, oils and other taste and texture modifiers. Suitable seasonings include both natural and artificial ones, and the use of mints such as peppermint, peppermint, artificial vanilla, cinnamon, various fruity seasonings and the like, as well as mixtures of the above, is contemplated. Seasonings are generally used in amounts that vary depending on the individual flavor and, for example, can range from about 0.3 to 2% by weight, preferably from about 0.4 to 1.8% by weight, based on the Total weight of the final composition. The amount of seasoning agent used is not critical and constitutes a matter of preference. Similarly, when a dried fruit is used as a source of flavoring, the amount used is a matter of preference and may vary between approximately 5 and 20% by weight, preferably between approximately 8 and 15% by weight of the total food product. Within the scope of this invention, the use of natural fruits and fruit extracts in combination with seasoning agents is contemplated. Examples of dried fruits include, but are not limited to, apples, apricots, peaches, bananas, pines, oranges, grapes, plums, raisins and the like.

In the case that auxiliary sweeteners are used, the present invention contemplates the inclusion of those sweeteners already known in the technique, such as natural and artificial sweeteners. Thus, additional sweeteners can be chosen from the following non-limiting list: sugars such as glucose (corn syrup), dextrose, invert sugar, honey, fructose and mixtures thereof; saccharin and its various salts, such as sodium or calcium salts; cyclamic acid and its various salts, such as the seodic salt; sweetener dipéptides such as aspartama; talin; monelina; dihydrocalcone; glycyrrhizin; Stevia rebaudiana (stevioside); and sugar alcohols such as sorbitol, sorbitol syrup, mannitol, xylitol and the like. As additional sweeteners, the use of non-fermentable sugar substitutes (hydrogenated starch hydrolyzate) described in US Pat. Reissue 26,959 and the synthetic sweetener 3,6-dihydro-6-methyl-1,1,2,3-oxathiazin-4-one-2,2, -ioxide, particularly potassium salts (acesulfama-K), sodium and Calcium thereof, as described in German Patent No. 2,001,017.7.

In accordance with another aspect of the present invention, a confectionery product in the form of fibrous sticks is provided, comprising a homogeneous mixture of:

(a) dietary fiber derived from the group consisting of cereal bran, hydrocolloidal gums, fruit pulp and mixtures of the above, said fiber having a lubricating coating consisting of vegetable fats and glycerin; and (b) a homogenous mixture of (i) a portion of foamed matrix containing gelatin, gum arabic and a non-sucroesic liquid sweetener; and (ii) a portion of non-sucroresic syrup having a solids content of 92 to 96% by weight with respect to syrup.

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The bulk density of the foamed matrix portion of the fibrous pad is preferably 0.3 to 0.5 g / cc.

The fibrous palote preferably has 20 to 30% of dietary fiber, 10 to 15% of the portion of foamed matrix and 40 to 60% of the portion of syrup.

Following another common aspect of the present invention, there is provided a process for preparing a fiber-based confectionery composition having a soft non-fibrous texture, comprising:

(a) coating fibrous particles with a lubricating material selected from the group consisting of glycerin and fats;

(b) preparing a foamed matrix having a density of 0.3 to 0.5 g / cc, said matrix comprising aréagiba gum, gelatin and a non-sucroesic sweetener;

(c) preparing an amorphous matrix comprising a sucroésic syrup and having a solids content of 92 to 96% by weight with respect to the syrup;

(d) mix the foamed matrix of (b) with the amorphous matrix of (c);

(e) mix the coated fibrous particles of (a) with the mixture of (d).

During the process, the water activity of the foam matrix portion is preferably maintained at 0.7 or less.

Gum arabic and gelatin are preferably beaten at a temperature of the order of 55 to 65 ° C.

The syrup portion is preferably prepared by cooking the syrup at a temperature of the order of 125 to 140^°C.

The following examples are offered to detail even more the invention, but in no way should they be considered as limiting the effective scope thereof. All percentages indicated in this description are offered as a percentage by weight of the final composition, unless otherwise indicated. Examples IV

Compositions AE represent embodiments of the invention, where various types and combinations of fiber are used.

(See Table on the next page.)

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<td rowspan="2">Ingredients,% by weight of the Composition Total</td><td colspan="5">Composition of the Invention</td>

<td>TO</td><td>B</td><td>C</td><td>D</td><td>AND</td>

<td>High fructose corn syrup,</td><td></td><td></td><td></td><td></td><td></td>

<td> 55</td><td> 9,25</td><td> 9,54</td><td> 9,25</td><td> 9,25</td><td> 9,25</td>

<td>Gum arabic</td><td> 0,35</td><td> 0,36</td><td> 0,35</td><td> 0,35</td><td> 0,35</td>

<td>Dextrin K 4484</td><td> 0,17</td><td> 0,18</td><td> 0,17</td><td> 0,17</td><td> 0,17</td>

<td>250 Bloom Jelly</td><td> 0,48</td><td> 0,50</td><td> 0,48</td><td> 0,48</td><td> 0,48</td>

<td>Corn syrup, Regular *</td><td> 21,26</td><td> 21,90</td><td> 21,26</td><td> 21,26</td><td> 21,26</td>

<td>High fructose corn syrup, 42 *</td><td> 21,26</td><td> 21,90</td><td> 21,26</td><td> 21,26</td><td> 21,26</td>

<td>Anhydrous glycerin</td><td> 3,32</td><td> 1,66</td><td> 3,32</td><td> 3,32</td><td> 3,32</td>

<td>Palm kernel oil</td><td> 8,62</td><td> 8,62</td><td> 8,62</td><td> 8,62</td><td> 8,62</td>

<td>Metallic acid</td><td> 0,30</td><td> ---</td><td> ---</td><td> ---</td><td> 0,30</td>

<td>Apple seasoning</td><td> 0,20</td><td> ---</td><td> ---</td><td> ---</td><td> 0,20</td>

<td>Honey seasoning</td><td> ---</td><td> 0,50</td><td> 0,50</td><td> 0,50</td><td> —</td>

<td>Water **</td><td> 1,62</td><td> 1,67</td><td> 1,62</td><td> 1,62</td><td> 1,62</td>

<td>Apple fiber ***</td><td> 16,58</td><td> ---</td><td> ---</td><td> ---</td><td> 6,63</td>

<td>Guar gum ***</td><td> 16,58</td><td> 16,58</td><td> ---</td><td> 16,58</td><td> 9,95</td>

<td>Sand Bran Fiber ***</td><td> ---</td><td> 16,58</td><td> 16,58</td><td> ---</td><td> 6,63</td>

<td>Corn Bran Fiber ***</td><td> ---</td><td> ---</td><td> 16,58</td><td> 16,58</td><td> 9,95</td>

* Cooking at 135 ° C, weight loss approximately 18%. ** Total water: 7.4 + 0.1% by weight.

*** The fibrous source is used to form the composite.

Each of the previous examples was prepared as follows. The fibrous particles of each of the different sources of fiber were coated with a mixture of glycerin and palm kernel oil by conventional mixing techniques. Separately, a foamed matrix was prepared by combining the arabic gum and the gelatin in aqueous solution and beating the resulting mixture with the sweetener (high fructose corn syrup, 55) to obtain a foamed, aerated matrix. Also separately, an amorphous mixture was prepared by mixing, in a 1: 1 weight ratio, regular corn syrup with high fructose corn syrup 42 and cooking the resulting mixture at 135^°C, approximately, to obtain a solids content of approximately 94% by weight.

The amorphous matrix was poured into the foamed matrix and mixed with a fat mixer until a homogeneous mixture was achieved. The temperature of this mixture was dropped to 80-100^°C approximately. The fibrous composite previously prepared was then added and the entire mixture was mixed at low speed at first and then at medium speed, to achieve a homogeneous mixture. The final composition was allowed to cool and harden before extrusion, or it was simply poured into molds and allowed to harden. The composition can then be shaped in any desired configuration and packaged for shipment to the market.

High fructose corn syrups, 42 and 55, are commercially available sugars. Numbers 42 and 55 refer to the amount of dextrose present. Dextrin K 4484 is a commercially available sugar, known in the art as a volume-contributing agent and as a sweetener.

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