Jelly confection and method for producing such a confectionery product
OwnerSylvie Lagache, Raymond Brendel +1inventors
InventorsSylvie Lagache, Raymond Brendel, Daniel Guerard
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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 gelatin. The present invention also concerns a method for preparing such a confection.
Claims16
1-16. (canceled)
A jelly confectionery comprising from 0.1% to 25% of pregelatinized waxy starch, the percentage being expressed by weight relative to the total weight of the confectionery.
A process for preparing jelly confectioneries, characterized in that it comprises the steps of:
- preparing a mixture comprising from 0.1% to 25% of a pregelatinized waxy starch, from 0.1% to 75% of vegetable fiber and from 0.1% to 15% of a water activity regulating agent or depressant, at least one sweetener, and water,
- cooking the mixture at a temperature of between 100° C. and 150° C. until the desired solids content is obtained,
- shaping the cooked mixture so as to obtain jelly confectioneries, and
- recovering the jelly confectioneries thus obtained.
Dependencies are inferred from the claim text.