Soft-textured confectionery composition containing fiber

PESCRITIVE MEMORY

AHIBCBDEiraSS PA INVENTION

The present invention relates to a fiber-containing confectionery composition that is soft in texture and smooth in mouth. The products of the present invention have a consistency that can be described as having the texture characteristics commonly associated with chewing gels or small nougats, yet having a high fiber content that is not organoleptically noticeable.

Numerous fiber-containing products are commercially available in the form of breakfast cereals, laxative drinks, bran pellets and cereal bars. Light meals consisting of bars of typeΆ

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Granules and sweets have become increasingly popular as substitutes for traditional meals. Knowledge of the health benefits of fiber has been largely responsible for this popularity. Many fibers on the market have been reluctant to eat enough fiber to experience the benefits of fiber therapy. This reluctance is usually due to the unpleasant taste of the fibers or the high calories associated with the unpleasant taste masking agent. Dryness, texture and unpleasant mouthfeel of fibers require the incorporation of fats and carbohydrates (masking agents) in amounts that effectively dilute the dosage of fiber per unit of product. Commercially available fiber-containing confectionery products are generally granule-type.

chocolate, fruits and nuts are often added to other confectionery ingredients to increase the pleasant taste of the final product,

The present invention relates to a single form of confectionery which releases fibers. In addition to granule-like formulations, the present invention attempts to utilize elements of nougat technology and boil-sweetening technology, as well as coating technology, to provide a composition and end product having approximately 20 to 30% of the present fiber. Diet

SUMMARY OF THE INVENTION

The present invention relates to a fiber-containing confectionery composition having a soft, non-fibrous texture comprising:

(a) a pretreated fiber compound including dietary fiber powder coated with a lubricating material chosen from the group consisting of fats and glycerin.

(b) a foam matrix portion including gelatin, arabic gum and a sucrose-free liquid sweetener capable of providing volume and structure to the foam matrix; and (c) an amorphous matrix portion including a saccharose syrup having a solids content of 92 to 96% by weight of syrup.

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DETAILED DESCRIPTION AND PREFERRED EMBODIMENT OF FIBER COMPOUND

The fiber compound is present in the composition in amounts of from about 25 to 45% by weight of the total composition and preferably in amounts of from 30 to 40% by weight. The fibers used in the compound are preferably from a food source that is rich in dietary fiber content, although dietary fibers may be extracted from food and used directly in the compound as described in US Patent No. 4,565,702, wherein the soluble dietary fibers are first extracted and purified (concentrated) from a food source and then used to coat the insoluble dietary fibers.

Both soluble and insoluble fibers are suitable for the purposes of the present invention soluble fibers means water soluble, dispersible or swell fibers, and insoluble fibers mean water insoluble fibers, not substantially swell. Examples of suitable soluble fibers include hydrocolloid film-forming materials chosen from the group consisting of seaweed extracts, tree exudates, seed gums and corresponding mixtures. Particular hydrocolloids include guar gum, locust bean gum, pectin, psyllium husk, alginates and mixtures thereof.

Suitable fiber sources include grains, seeds and fruits (eg fruit pulp). In particular, cereal bran such as corn, wheat, oats, centeic and barley bran are preferred. These sharps are known to have high fiber content of insoluble diets, which generally include cellulose, hemicellulose and lignin.

A fiber composite is formed by pretreatment of fiber particles with a coating of a mixture of fat and glycerin. Coating of the fiber particles is performed using conventional mixing techniques and is performed prior to combining the fiber compound with the foam and amorphous matrices. Fat and glycerin are worked in combination to provide a lubricating effect and to mask the taste in the fibrous or dry texture which,

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otherwise it would be rejected. Suitable fat groups are very large. Animal fats, including butter and milk fats, and vegetable fats may be used in the coating. 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, cottonseed oil, safflower oil, sunflower oil, corn oil, soybean and mixtures thereof. The fat content is approximately 10 to 30% by weight of the fiber compound and preferably from 15 to 25% by weight.

Glycerin is present in the coating in amounts of 5 to 15% by weight and preferably 8 to 10% by weight of the fiber compound. In addition to glycerin, emulsifiers and monoglycerides may be used in amounts of 1 to 10% by weight of the fiber compound to prevent fat separation.

A variety of drugs and medicaments may be added with or instead of the fiber particles provided there is an adequate masking effect of these materials. Thus, the compositions of the invention may serve as delivery systems of any number of actives.

PE FOAM MATRIX

The foam matrix portion is similar in appearance and characteristics to a conventional shake, however, in its composition and choice of the beating agents. While the prior art focused on the use of egg white, corn syrup, water and sugar as components of the smoothie, the foam matrix of the present invention eliminates sucrose and egg white and necessitates the incorporation of gelatin and arabic gum as beat agents. In forming the foam matrix, corn syrup, preferably a high fructose variety, is mixed with an aqueous gelatin / gum arabic mixture. This mixture is beaten in a mixer at 55 to 65 ° C until a foam matrix having a

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f density of 0.5 to 0.5 g / cm. The density range of the matrix is ​​too narrow and outside this range, for example, less than 0.5 g / cm 2 to provide a product that is too soft or in case the density is greater than 0.5 g / cm 2 provides a product that is difficult to mix and form, as well as too hard to be easily chewed. The matrix may also include other additives such as colorings, flavorings and medicaments.

The foam matrix contains gelatin in an amount from 1 to 8% by weight of the final composition and preferably from 5 to 5%.

The confectionery end product of the fiber incorporates the foam matrix portion in amounts of 10 to 15% by weight of the final product.

Amorphous Matrix

The amorphous matrix is ​​the required final component of the composition of the invention present in the final product in amounts from 40 to 60% by weight and preferably from 45 to 50%. This mixture includes 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 commonly called shake syrup it differs by least, in two respects of conventional shake syrups, first, the matrix is ​​free of sucrose which is normally a part of shake shake syrup. Second, the addition of seed particles is not required for thickening, since fibers added in compound form act as a seed to fabricate the structure and develop the appropriate texture for a syrup. The amorphous matrix boils at 125 to 140 ° to the desired solids content. A solids content of 92 to 96% is required. The amount of corn syrup present in the final confectionery product is generally 40 to 60% by weight of the final product, and preferably 40 to 45%.

other sweeteners may be used as an alternative or in addition to corn syrup, for example hydrogenated starch hydrolyzate, polydextrose, cane sugar or honey.

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In forming the compositions of this invention, the amorphous matrix is ​​added to the foam matrix and mixed to obtain homogeneity. The desired amount of fiber compound is then mixed to obtain a particular texture and fiber content, then the composition is cast into molds or extruded, molded, cut and packed. se. The products of this invention do not require special airtight packaging to prevent aging, and remain soft and chewy after long periods of time outdoors.

The compositions of the invention have a wide variety of uses including for healthy light meals, laxative therapeutics, diet control, cholesterol control and the like.

The products of the present compositions form a reasonable crumbly texture similar to nougat instead of the viscous consistency of chewing gum or a soft nougat. The composition easily molds into various shapes, sizes and dosage forms, e.g. bars, tablets, etc. The amount of fiber present in any one unit depends on the intended use, for example, a snack food product may contain fewer fibers than a laxative or diet control product. In any case, regardless of the fiber content, the overall composition must be adjusted to maintain the proper nougat-like crumbly texture and the foam and amorphous matrices must be properly adjusted.

The brittle or chewing quality of a portion is controlled by a number of factors. One factor is the percentage of sweetener, such as corn syrup, cane sugar or honey present. Another factor is the mixing method used in the manufacture. The brittle texture does not necessarily require a large percentage of non-crystalline sweetener to form the grain in the portion. In fact, many crystalline structures often cause the nougat to become brittle.

The compositions of the present invention may contain a wide variety of conventional confectionery ingredients such as flavorings, colorants, auxiliaries, sweeteners, acidulants, lubricants, binders, fillers, emulsifier, oils and other flavor and texture modifying agents. Suitable flavorings include natural and artificial flavors, and mint such as peppermint, menthol, artificial vanilla, cinnamon, various fruit flavors and the like as well as mixtures thereof are contemplated. Flavorings are generally used in amounts which vary according to the individual flavor, and may, for example, vary in amounts from 0.3 to 2% by weight and preferably from 0.4 to 1. , 8% by weight based on the total weight of the final composition. The amount of flavoring agent used is not critical and is a matter of preference. Likewise, when using nuts as a source of flavor the amount used is a matter of preference and may range from 5 to 20% by weight and preferably from 8 to 15% by weight of the total food product. It is within the scope of this invention to use natural fruits and fruit extracts in combination with flavoring agents. Examples of suitable nuts include, but are not limited to, apples, apricots, peaches, bananas, pineapples, oranges, grapefruits, plums, grapes and the equivalent.

If auxiliary sweeteners are used, the present invention contemplates the inclusion of sweeteners well known in the art, including natural and artificial sweeteners. Thus, additional sweeteners may be chosen from the following non-limiting list: sugars such as glucose (corn syrup), dextrose, cane sugar, honey, fructose and mixtures thereof; saccharin and its various salts such as sodium or calcium salts; cyclamino acid and its various salts such as sodium salt; dipeptide sweeteners such as aspartane; dihydrocalcona, glycyrrhizin; stevia rebaudiana (steviosides); and sugar alcohols such as sorbitol, sorbitol syrup, mannitol, xylitol, and the equivalent. Also contemplated as an additional sweetener is the unfermentable sugar substitute (hydrogenated starch hydrolyzate) which is described in the U.S. Patent. 26.959 θ the synthetic sweetener 3,6-dihydro-6-methyl-11,2, Joxatiazin-4-one-2,2-dioxide, particularly corresponding potassium (acesulfan-k), sodium, and calcium salts as described in German patent N².2.001.017.7.

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The following examples serve to provide a further appreciation of the present invention but do not in any way restrict the effective scope of this invention.

All percentages by specification are percent by weight of the final composition unless otherwise indicated.

EXAMPLES IV

The AE compositions represent embodiments of the invention using various fiber types and combinations.

______ COMPOSITION OF INVENTION _________ $ INGREDIENT WEIGHT

<td>TOTAL COMPOSITION</td><td>THE</td><td>B</td><td>Ç</td><td>D</td><td>AND</td>

<td>Rich Corn Syrup fructose 55</td><td> 9^25</td><td> 9&gt;54</td><td> 9,25</td><td> 9/25</td><td> 9,25</td>

<td>Arabic Gum</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>Bloom 250 Gelatin</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 seed oil</td><td> 8,62</td><td> 8,62</td><td> 8,62</td><td> 8,62</td><td> 8,62</td>

<td>Malic acid</td><td> 0,30</td><td> —</td><td> —</td><td> —</td><td> 0,30</td>

<td>Apple Aroma</td><td> 0,20</td><td> —</td><td> —</td><td> —</td><td> 0,20</td>

<td>Honey aroma</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>Gum***</td><td> 16,58</td><td> 16,58</td><td> —</td><td> 16,58</td><td> 9,95</td>

<td colspan="2">Oat Bran Fibers ** ^ -</td><td> 16,58</td><td> 16,58</td><td> —</td><td> 6,63</td>

<td colspan="2">Corn Bran Fibers *** ---</td><td> —</td><td> 16,58</td><td> 16,58</td><td> 9,95</td>

* Boiled at 135 ° C, weight loss approximately 18 $.

** Total Water is 7.4-0.1 $ by weight.

*** Fiber source used to form the compound.

Each of the previous examples pre_ R

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they stop as follows. The fiber particles for each of the different fiber sources were coated with a mixture of glycerine and palm kernel oil by conventional mixing techniques. Separately, a foam matrix was prepared by combining gum arabic and gelatin in aqueous solution and beat with the sweetener (high fructose corn syrup 55) to provide an aerated foam matrix. Also, separately, an amorphous mixture was prepared by mixing a 1: 1 weight ratio of normal corn syrup with fructose rich corn syrup 42 and heating to 155 ° C to provide a solids content of 94%. by weight.

The amorphous matrix was poured into the foam matrix and mixed with a horizontal stirrer until smooth. The temperature of this mixture was allowed to cool to 80 to 100 ° C. The previously prepared fiber compound was then added and the whole mixture mixed first at low speed, then at medium speed to obtain homogeneity. The final composition is allowed to cool and solidify prior to extrusion, or simply poured into molds and allowed to solidify. The composition can then be formed into any desired shape and packaged for sale.