US4886678A
Expired / Lapsed
US
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Method for manufacture of jelly gum confections
Assignee: Ingredion Inc
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Filing: 1988-11-04
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Granted: 1989-12-12
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Expires: 2008-11-04
Abstract
Abstract This invention provides a method for manufacture of jelly gum confections at lower temperatures utilizing conventional confectionery formulations containing starch which has been debranched by treatment with an endo-alpha-1,6-D-glucanohydrolase to provide lower hot viscosity and improved set time, processing conditions and gel quality. The method comprises the steps of blending the debranched starch with sweetener(s), water and other confectionery ingredients, heating the mixture to gelatinize the starch, and forming the confections. This invention also provides confections manufactured by this method.
Inventors
- 👤 Chung-Wai Chiu
- 👤 James P. Zallie
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-10-31 07:30
CPC Classifications
A; A23; A23G; A23G3/00; A23G3/34; A23G3/36; A23G3/364; A23G3/366; A23G3/02; A23G3/0205; A23G3/42; A23L; A23L29/00; A23L29/30; A23L29/35; C; C08; C08B; C08B30/00; C08B30/12; C08L; C08L3/00; C08L3/02; C12; C12Y; C12Y302/00; C12Y302/01; C12Y302/01041; C12Y302/01068
Claims Analysis
Total Claims: 13
Claim 1
Independent Claim
129 words
A method for manufacturing jelly gum confections, comprising the steps of: (a) providing a starch which has been debranched by treatment with a debranching enzyme, which debranched starch comprises partially or fully debranched amylopectin and at least 5%, by weight, short chain amylose, said starch being capable of setting to a gel suitable for use in jelly gum confections; (b) blending a confectionery formulation, comprising a sweetener, the starch and water; (c) heating the blended formulation to a sufficient degree to gelatinize the starch and fully disperse the solids; and (d) forming jelly gum confections from the heated formulation; wherein confection gel characteristics similar to those provided by high amylose starch are achieved at lower hot viscosities and at lower cooking temperatures than those required for high amylose starch.
Claim 2
Independent Claim
129 words
A method for manufacturing jelly gum confections, comprising the steps of: (a) providing a starch which has been debranched by treatment with a debranching enzyme, which debranched starch comprises partially or fully debranched amylopectin and at least 5%, by weight, short chain amylose, said starch being capable of setting to a gel suitable for use in jelly gum confections; (b) blending a confectionery formulation, comprising a sweetener, the starch and water; (c) heating the blended formulation to a sufficient degree to gelatinize the starch and fully disperse the solids; and (d) forming jelly gum confections from the heated formulation; wherein confection gel characteristics similar to those provided by high amylose starch are achieved at lower hot viscosities and at lower cooking temperatures than those required for high amylose starch.
Claim 3
Dependent Claim
27 words
The method of claim 1, wherein the debranched starch comprises up to 80%, by weight, short chain amylose and at least 20%, by weight partially debranched amylopectin.
Claim 4
Dependent Claim
19 words
The method of claim 1, wherein the debranched starch further comprises long chain amylose, amylopectin, or a combination thereof.
Claim 5
Dependent Claim
43 words
The method of claim 1, wherein the starch is provided by a method of debranching, comprising the steps of: (a) gelatinizing the starch; and (b) debranching the starch by treatment with an endo-enzyme capable of hydrolyzing the alpha-1,6-D- glucosidic linkages of the starch.
Claim 6
Dependent Claim
21 words
The method of claim 4, wherein the enzyme is an endo-alpha-1,6-D-glucanohydrolase, selected from the group consisting essentially of pullulanase and isoamylase.
Claim 7
Dependent Claim
24 words
The method of claim 4, wherein the debranching is carried out with pullulanase at a pH of 5.0 and a temperature of 60° C.
Claim 8
Dependent Claim
19 words
The method of claim 1, wherein the starch is converted by treatment with acid, heat, oxidizing agents or alpha-amylase.
Claim 9
Dependent Claim
63 words
The method of claim 1, wherein the confectionery formulation comprises, on a dry weight basis, from 70 to 95% of at least one sweetener, 5 to 17% of the debranched starch, or a starch blend containing the debranched starch,and 0 to 20% of a confectionery item, wherein the confectionery item is a flavorant, colorant, fat, oil, surfactant, humectant, vitamin, preservative or mixture thereof.
Claim 10
Dependent Claim
36 words
The method of claim 8, wherein the starch blend comprises from 5 to 100% of the debranched starch and from 0 to 95% of a second starch, which second starch is corn, wheat, rice or sago.
Claim 11
Dependent Claim
24 words
The method of claim 9, wherein at least one of the starches is converted by treatment with acid, heat, oxidizing agents or alpha-amylase enzyme.
Claim 12
Dependent Claim
130 words
Jelly gum confections manufactured by a process comprising the steps of: (a) providing a starch which has been debranched by treatment with a debranching enzyme, which debranched starch comprises partially or fully debranched amylopectin and at least 5%, by weight, short chain amylose, said starch being capable of setting to a gel suitable for use in jelly gum confections; (b) blending a confectionery formulation, comprising a sweetener, the starch and water; (c) heating the blended formulation to a sufficient degree to completely gelatinize the starch and fully disperse the solids; and (d) forming jelly gum confections from the heated formulation; wherein confection gel characteristics similar to those provided by high amylose starch are achieved at lower hot viscosities and at lower cooking temperatures than those required for high amylose starch.
Claim 13
Dependent Claim
130 words
Jelly gum confections manufactured by a process comprising the steps of: (a) providing a starch which has been debranched by treatment with a debranching enzyme, which debranched starch comprises partially or fully debranched amylopectin and at least 5%, by weight, short chain amylose, said starch being capable of setting to a gel suitable for use in jelly gum confections; (b) blending a confectionery formulation, comprising a sweetener, the starch and water; (c) heating the blended formulation to a sufficient degree to completely gelatinize the starch and fully disperse the solids; and (d) forming jelly gum confections from the heated formulation; wherein confection gel characteristics similar to those provided by high amylose starch are achieved at lower hot viscosities and at lower cooking temperatures than those required for high amylose starch.
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USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1992-12-11 | 1993-06-12 | 1993-12-12 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1996-12-11 | 1997-06-12 | 1997-12-12 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 2000-12-11 | 2001-06-12 | 2001-12-12 | $7700.00 | Window Closed / Lapsed |