US 6,663,910 B2 · Method of preparing food products with carrageenan

Abstract

Improved, intermediate moisture sweetened gelled food compositions comprise: A) about 55 to 85% by weight nutritive carbohydrate sweeteners; B) sufficient amounts of a gelling system to provide a gel strength of about 1-8 kg/cm2; C) about 10% to 20% moisture. The gelling system comprises high methoxyl pectin and kappa carrageenan. The gelling system allows for a high solids level but a low viscosity when maintained above 130° F. Also disclosed are methods for the preparation of such gelled products involving forming a hot fluid high solids gellable slurry, forming the hot fluid gellable slurry into pieces such as by starch molding and curing to form gelled food product in the form of pieces of about 1 to 5 g. By virtue of the high solids concentrations the duration of the curing step is greatly reduced.

Claims34

Dependent claims

A method for preparing a food product, corn rising the steps of:

providing a base blend comprising:
about 55 to 80% of the blend (wet basis) of sugars;
a gelling system comprising about 0.5% to about 2% of the end of an added high methoxyl pectin having a degree of esterification (“D.E.”) ranging from about 50 to 65;
and about 0.1% to about 0.6% of the lend of kappa carrageenan;
a moisture content of about 13 to 25%;
and,
having a temperature of about 55° C. to about 95° C;
and, admixing sufficient amounts of an edible organic acidulant to the base blend to provide a gellable slurry having
a pH ranging from about 3.2 to 5.5,
a temperature of about 55° C. to about 95° C., and,
a viscosity ranging from about 15,000 cps to about 50,000 cps.

8 more elements

Dependencies are inferred from the claim text.

Facts

Application

10/142,521Filed 8 May 2002 · division

Priority

17 Jul 2000

Published

US 2002/0168460 A114 Nov 2002

Granted

16 Dec 2003

Term ends

Not estimatedThe source records don’t support an estimate.

Classification11 codes

A23G 3/48
Characterised by the composition containing organic or inorganic compounds: containing plants or parts thereof, e.g. fruits, seeds, extracts
A23G 3/0268
Apparatus in which the material is shaped at least partially in a mould, in the hollows of a surface, a drum, an endless band, or by a…: moulds
A23G 3/42
Characterised by the composition containing organic or inorganic compounds: characterised by the carbohydrates used, e.g. polysaccharides
A23L 21/10
Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof: marmalades; Jams; Jellies; Other similar fruit…

Method of preparing food products with carrageenan

Life of this patent

Method of preparing food products with carrageenan

Life of this patent

Abstract

Claims34