U.S. patent application number 12/552889 was filed with the patent office on 2010-01-28 for non-sticky, free-flowing comestible and a process for its preparation.
This patent application is currently assigned to CERESTAR HOLDING B.V.. Invention is credited to Johan Augusta, Maria Antoon Peremans.
Application Number | 20100021590 12/552889 |
Document ID | / |
Family ID | 9933249 |
Filed Date | 2010-01-28 |
United States Patent
Application |
20100021590 |
Kind Code |
A1 |
Antoon Peremans; Johan Augusta,
Maria |
January 28, 2010 |
Non-sticky, free-flowing comestible and a process for its
preparation
Abstract
A non-sticky, free-flowing product comprises a candied or
infused, internally-moist, solid comestible having a surface
coating comprising as main ingredient a dry starch derivative
selected from starch phosphate esters, hydroxyalkyl starches
phosphate esters and mixtures thereof. Typically, the candied or
infused, internally-moist solid comestible is selected from candied
or infused ginger pieces, whole fruit or fruit pieces. The product
may be used as a food ingredient, for instance in bakery products,
cereal products, ice cream and dairy products.
Inventors: |
Antoon Peremans; Johan Augusta,
Maria; (Ekeren, BE) |
Correspondence
Address: |
FITCH, EVEN, TABIN & FLANNERY
P. O. BOX 18415
WASHINGTON
DC
20036
US
|
Assignee: |
CERESTAR HOLDING B.V.
La Sas van Gent
NL
|
Family ID: |
9933249 |
Appl. No.: |
12/552889 |
Filed: |
September 2, 2009 |
Related U.S. Patent Documents
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Application
Number |
Filing Date |
Patent Number |
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10506183 |
Aug 31, 2004 |
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PCT/EP2003/002598 |
Mar 13, 2003 |
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12552889 |
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Current U.S.
Class: |
426/101 ;
426/102; 426/103 |
Current CPC
Class: |
A23B 7/085 20130101;
A23P 20/12 20160801; A23B 7/16 20130101; A23B 7/154 20130101; A23B
7/08 20130101; A23G 9/42 20130101; A23L 19/05 20160801; A23L 29/219
20160801 |
Class at
Publication: |
426/101 ;
426/103; 426/102 |
International
Class: |
A23G 3/42 20060101
A23G003/42; A23G 9/48 20060101 A23G009/48; A23G 9/34 20060101
A23G009/34 |
Foreign Application Data
Date |
Code |
Application Number |
Mar 19, 2002 |
GB |
0206419.4 |
Claims
1. A non-sticky, free-flowing product comprising a candied or
infused, internally-moist, solid comestible having a surface
coating comprising as main ingredient a dry, waxy starch derivative
selected from starch phosphates esters, hydroxyalkyl starch
phosphate esters and mixtures thereof.
2. A product according to claim 1, wherein said dry starch
derivative is a waxy, maize-based starch.
3. A product according to either claim 1, wherein said dry starch
derivative is a cook-up starch.
4. A product according to claim 3, wherein the starch derivative is
hydroxypropylated waxy maize di-starch phosphate.
5. A product according to any one of claims 1, wherein the candied
or infused, internally-moist, solid comestible comprises candied or
infused ginger pieces.
6. A product according to any one of claims 1, wherein the candied
or infused, internally-moist, solid comestible comprises candied or
infused fruit.
7. A product according to claim 6, wherein the fruit is selected
from whole fruit units and fruit pieces.
8. A product according to claim 6, wherein the fruit is selected
from raisins, currants, grapes, dates, figs, prunes, plums, apples,
pears, bananas, peaches, apricots, nectarines, pineapples,
strawberries, raspberries, blueberries, cranberries, cherries and
citrus fruits.
9. A product according to any one of claims 1, wherein the infused,
internally moist, solid comestible is a solid comestible infused
with an infusion material selected from carbohydrate sweeteners,
polyol sweeteners, polyhydric alcohols, and mixtures thereof.
10. A product according to claim 9, wherein the infusion material
is selected from glycerol, propylene glycol, butylene glycol,
glucose, fructose, sucrose, starch hydrolysate, maltitol, isomalt,
sorbitol, lactitol, mannitol, erythritol, xylitol and mixtures
thereof.
11. (canceled)
12. (canceled)
13. (canceled)
14. (canceled)
15. (canceled)
16. (canceled)
17. (canceled)
18. (canceled)
19. A food product comprising the non-sticky, free-flowing product
according to claim 1 and one or more other edible ingredients.
20. A food product according to claim 19 selected from bakery
products, trial mixes, cereal products, ice cream and dairy
products.
21. An anti-sticking coating adapted for candied or infused,
internally-moist, solid comestibles, said coating obtained from a
starch derivative selected from starch phosphates esters,
hydroxyalkyl starch phosphate esters and mixtures thereof.
22. The coating according to claim 21, wherein said coating is
obtained from hydroxypropylated waxy maize di-starch phosphate.
Description
[0001] This application is a divisional application of U.S.
application Ser. No. 10/506,183, filed Aug. 31, 2004, which was the
U.S. National phase filing of PCT/EP03/02598, filed Mar. 13, 2003,
and claims the foreign priority benefit of G.B. Application
0206419.4 filed Mar. 19, 2002, the complete disclosures of which
are incorporated herein by reference. The aforementioned PCT
application was published under PCT Article 21 (2) in English.
TECHNICAL FIELD
[0002] This invention relates to non-sticky, free-flowing
comestibles and to a method of preparing such comestibles. In
particular, it relates to non-sticky, free-flowing products
comprising candied or infused, internally-moist, solid comestibles,
such as fruit.
BACKGROUND
[0003] Small dried fruit pieces are a popular industrial food
ingredient used in a wide range of products including bakery
products, trail mixes and cereal products, ice cream and dairy
products.
[0004] In order to stabilise and preserve fruits, the fruits, or
pieces of fruits, are subjected to partial dehydration. However,
fruit which is dehydrated sufficiently to prevent spoiling is
generally hard with a tough fibrous texture and does not readily
reconstitute to a soft acceptable texture. Several techniques are
known to obtain partially dried fruits having enhanced softness
properties. One such technique is the infusion of partially dried
fruits by immersion in a sugar syrup such as a glucose syrup,
fructose syrup or corn syrup.
[0005] In a further development of the above technique dried fruits
may be infused with an aqueous solution containing sugar together
with an edible polyhydric alcohol such as glycerol, sorbitol or
mannitol, as describe in U.S. Pat. No. 4,256,772 relating to
improved shelf-stable breakfast foods.
[0006] Infused or candied (i.e. preserved and/or coated with a
sugar-containing solution and/or crystalline sugar) fruit or fruit
pieces are often sticky and tend to clump together. Such a property
impairs the flow characteristics and, thus, the handling and the
use of the fruit products. This problem creates difficulties when
the treated fruit is used in production operations since special
handling to break up the clumps of fruit is required.
[0007] U.S. Pat. No. 4,256,772 proposes to alleviate this problem
by dusting the infused or candied fruit products with a moisture
binder such as finely ground corn, tapioca or potato starch.
However, on standing, clumping and further dehydration of the
product may still occur.
[0008] Typically, in order to improve the handling properties of
such coated products these may be subjected to drying for at least
24 hours in order to obtain a product which is more or less flowing
and not sticky. This drying process is very time and space
consuming.
[0009] WO 94/02026 describes a process for coating candied fruit
with a calcium or aluminium alginate or pectate gel to reduce
manipulation problems caused by the sticky surface of the fruit.
However, this is a complex process involving soaking the fruit in
two successive solutions, followed by drying the fruit.
[0010] EP-A-584976 describes the use of a calcium citrate compound
for coating dried or infused fruit in order to decrease surface
stickiness, to improve storage and handling characteristics, to
improve storage of the dried fruits in combination with dry
cereals.
[0011] U.S. Pat. No. 3,527,646 relates to a method of coating foods
with an edible amorphous film containing a pregelatinised starch.
The film provides a grease barrier whereby fatty foods, which
normally exude oils and fats, remain dry and non-greasy.
[0012] EP-A-547551 relates to edible films that serve as effective
physical barriers to the passage of water, lipid, solute, gas, or
microbes into, out of or within foods, pharmaceuticals and other
edible products. These films comprises blends of starch, gelatine,
plasticiser, water and optionally lipid.
[0013] Riedel in Confectionery Production (1996, Vol 62 No. 2, page
86-87) describes precoating of centres by applying precoating
agents consisting of starch products, maltodextrins and modified
starch. The precoating agent consists of a liquid and powder
agent.
[0014] EP-A-819387 describes the use of thinned hydroxypropylated
starches as coating or precoating composition used in precoating of
chewing gum, nuts and other foodstuffs.
[0015] Jokay in Food Technology, Institute of Food Technologists,
Chicago, US (Vol 21, No 8, 1967, page 1064-660) describes in
general terms the development of edible amylaceous coatings for
foods.
[0016] U.S. Pat. No. 4,256,772 relates to a method of preparing
cereal products containing soft, semi-moist fruit and/or fruit
pieces in which the cereals retain their crispiness.
[0017] There remains a continuing need for new and improved
processes for making a free-flowing product from candied or infused
fruit products.
SUMMARY OF THE INVENTION
[0018] The present invention discloses a non-sticky, free-flowing
product comprising a candied or infused, internally-moist, solid
comestible having a surface coating comprising as main ingredient a
dry starch derivative selected from starch phosphates esters,
hydroxyalkyl starch phosphate esters and mixtures thereof. Said dry
starch derivative is maize based, preferably waxy maize based
starch. Furthermore said dry starch derivative is a cook-up starch.
In a specific embodiment said dry starch derivative is
hydroxypropylated waxy maize di-starch phosphate.
[0019] The current invention further relates to candied or infused
ginger pieces, candied or infused fruit wherein the fruit is
selected from whole fruit units and fruit pieces. The fruit is
further selected from raisins, currants, grapes, dates, figs,
prunes, plums, apples, pears, bananas, peaches, apricots,
nectarines, pineapples, strawberries, raspberries, blueberries,
cranberries, cherries and citrus fruits.
[0020] The current invention discloses infused, internally-moist,
solid comestible infused with an infusion material selected from
carbohydrate sweeteners, polyol sweeteners, polyhydric alcohols,
and mixtures thereof. The infusion material is selected from
glycerol, propylene glycol, butylene glycol, glucose, fructose,
sucrose, starch hydrolysate, maltitol, isomalt, sorbitol, lactitol,
mannitol, erythritol, xylitol and mixtures thereof.
[0021] Furthermore, the current invention relates to a process for
preparing a non-sticky free-flowing product comprising a candied or
infused, internally-moist solid comestible and said process is
comprising the following steps: [0022] a) Infusing of solid
comestible with infusing material for obtaining candied or infused
solid comestible, [0023] b) Coating said candied or infused solid
comestible with a dry starch derivative selected from the group
consisting of starch phosphate esters, hydroxyalkyl starch
phosphate esters and mixtures thereof for obtaining a non-sticky
and free-flowing product without a drying stage.
[0024] The current invention relates to a process wherein in step
b) said dry starch derivative is hydroxypropylated waxy maize
di-starch phosphate. The solid comestible is selected from ginger
pieces, whole fruit units and fruit pieces and the infusing
material is selected from carbohydrate sweeteners, polyol
sweeteners and polyhydric alcohols, and mixtures thereof.
[0025] The current invention further relates to the use as an
anti-sticking coating for candied or infused, internally-moist,
solid comestibles, of a starch derivative selected from starch
phosphates esters, hydroxyalkyl starch phosphate esters and
mixtures thereof. In particular it relates to the use of
hydroxypropylated waxy maize di-starch phosphate.
[0026] The current invention further relates to a food product
comprising the non-sticky, free-flowing product of the current
invention and one or more other ingredients. The food product is
selected from bakery products, trial mixes, cereal products, ice
cream and dairy products.
DETAILED DESCRIPTION OF THE INVENTION
[0027] The present invention provides, in a first aspect, a
non-sticky, free-flowing product comprising a candied or infused,
internally-moist, solid comestible having a surface coating
comprising as main ingredient a dry starch derivative selected from
starch phosphates esters, hydroxyalkyl starch phosphate esters and
mixtures thereof. In a preferred embodiment the surface coating is
consisting of a dry starch derivative selected from starch
phosphate esters, hydroxyalkyl starch phosphate esters and mixtures
thereof.
[0028] The present invention provides, according to a second
aspect, a process for preparing a non-sticky free-flowing product
comprising a candied or infused, internally-moist solid comestible
and said process is comprising the following steps: [0029] a)
Infusing of solid comestible with infusing material for obtaining
candied or infused solid comestible, [0030] b) Coating said candied
or infused solid comestible with a dry starch derivative selected
from the group consisting of starch phosphate esters, hydroxyalkyl
starch phosphate esters and mixtures thereof for obtaining a
non-sticky and free-flowing product without a drying stage.
[0031] Typically, before and/or after the coating step there is no
drying step is involved in the process.
[0032] According to a further aspect, the invention provides the
use, as an anti-sticking coating for candied or infused,
internally-moist, solid comestibles, of a starch derivative
selected from starch phosphates esters, hydroxyalkyl starch
phosphate esters and mixtures thereof.
[0033] The starch derivative used to form a non-sticky coating on
the surfaces of the candied or infused, internally-moist, solid
comestibles is a starch phosphate ester hydroxyalkyl starch
phosphate ester or a mixture of these. The starch used to prepare
the hydroxyalkyl phosphate ester or the phosphate ester derivative
is preferably waxy maize starch. According to a preferred
embodiment, the hydroxyalkyl starch phosphate ester is
hydroxypropylated waxy maize di-starch phosphate since this
provides a coating, on the comestible, which is transparent and
which has a neutral taste, both critical features for the
acceptability of a coated comestible, such as a candied or infused
fruit product. Such a starch derivative is available from Cerestar
under the trade name C Polartex 06748.
[0034] Preferably, the starch derivative coating material will be
finely-divided. By the term "finely-divided" we mean that the
starch derivative will have a particle size sufficiently small to
enable it to be applied to the surfaces of the comestible to be
coated by spraying or dusting.
[0035] The candied or infused, internally-moist, solid-comestible
is, according to an especially preferred embodiment candied or
infused ginger or fruit.
[0036] Examples of fruit include raisins, currants, grapes, dates,
figs, prunes, plums, apples, pears, bananas, peaches, apricots,
nectarines, pineapples, strawberries, raspberries, blueberries,
cranberries, cherries and citrus fruits.
[0037] The ginger or fruit will be candied or infused and may be,
but need not be, partially dehydrated. If the ginger or fruit
material, prior to being coated in accordance with the invention,
has been infused it will, typically, have been infused, i.e. soaked
in, an infusion material such as solutions or syrups of
carbohydrate sweeteners, polyol sweeteners, polyhydric alcohols or
mixtures thereof. The infusion of fruit by such materials is well
known in the art. Examples of infusion materials include, but are
not limited to, glycerol, propylene glycol, butylene glycol,
glucose, sucrose, fructose, starch hydrolysate, maltitol, isomalt,
sorbitol, lactitol, mannitol, erythritol, xylitol and mixtures
thereof.
[0038] It will be understood that the invention may be applied to
whole fruits or fruit pieces, depending on the size of the fruit
and the size of product required for the food ingredient.
[0039] Thereof, wherever the term "fruit" is used herein, fruit
pieces are also included, and vice versa.
[0040] The amount of the coating material, which according to a
preferred embodiment is hydroxypropylated waxy maize di-starch
phosphate, used to coat the solid comestible will typically be
within the range of from 4 to 6% by weight based on the weight of
the comestible. This is substantially lower than the typical amount
of a conventional saccharose (sucrose) coating used on candied or
infused fruit (about 15% by weight based on the weight of the
fruit) or of a conventional rice starch coating (about 10% by
weight).
[0041] The coating may be applied to the comestible by a technique
known generally in the art of coating candied or infused fruit.
Typically, the coating material may be applied to the surfaces of
the comestible by spraying or dusting.
[0042] No drying step is required after coating by using the
process of the invention.
[0043] This provides a significant advantage over existing
processes in terms of time, storage space and energy costs and
avoids the weight loss which occurs during drying.
[0044] The current process has in addition the advantage that the
infused solid comestible can immediately be coated without an
intermediate drying step. Again this provides a significant
advantage over existing processes in terms of time, storage space
and energy costs.
[0045] The coated fruit products obtained by the process of the
invention are free-flowing.
[0046] Whereas rice starch or sucrose coatings of conventional
processes are opaque, the coating of the invention is transparent
and has neutral taste, both critical features for the acceptability
of the coated fruit product.
[0047] The invention may be applied to any candied or infused fruit
products or ginger, as mentioned above. It is within the scope of
the invention to use, as the internally-moist comestible, any other
comestible which could benefit from the provision, on its surface,
of a coating to render it non-sticky and free-flowing.
[0048] The coated comestible can be packed and/or frozen and may be
used in a wide range of food products including bakery products,
trail mixes and cereal products, ice cream and dairy products.
[0049] These food products can be prepared by adding, optionally
with mixing, the non-sticky, free-flowing product of the current
invention to one or more ingredients.
[0050] The invention is illustrated by way of the following
examples.
EXAMPLE
[0051] Candied fruit was prepared at 56-72.degree. brix by adding
glucose syrup (C Sweet F 01838 Tradename Cerestar).
[0052] 100 g of this candied fruit was brought into a plastic
vessel and 5 g hydroxypropylated waxy maize di-starch phosphate (C
Polartex 06748 Tradename Cerestar) was sprayed on the candied
fruit.
[0053] Immediately a free-flowing product was obtained, and no
drying step was involved. The product was further evaluated after 1
week and 6 weeks.
[0054] Each time a free-flowing non-sticky product was
observed.
* * * * *