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    PATENTE

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    © All Rights Reserved
    Download as PDF or read online from Scribd
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    Download as pdf
    23 views10 pages

    EP3570680B1

    Uploaded by

    Jordan ulloa bello
    PATENTE

    Copyright:

    © All Rights Reserved
    Download as PDF or read online from Scribd
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    EP 3 570 680 B1 (19) Diz nine ay EP 3 570 680 B1 (12) EUROPEAN PATENT SPECIFICATION (45) Date of publication and mention (51) inte of the grant of the patent A23G 3144nee zat 29/284 2009 26.05.2021 Bulletin 2021/21 (A236 3/34,20009, (21) Application number: 18700508.7 (86) International application number: PCTIEP2018/051335 (22) Date of fling: 19.01.2018 (87) Intemational publication number ‘Wo 2018/134365 (26.07.2018 Gazette 2018/30) (4) METHOD AND COMPOSITION FOR THE PREPARATION OF GELATIN BASED GUMMY CANDIES \VERFAHREN UND ZUSAMMENSETZUNG ZUR HERSTELLUNG VON GELATINEBASIERTEN KAUBONBONS. PROCEDE ET COMPOSITION POUR LA PREPARATION DE BONBONS GOMMEUX A BASE DE GELATINE (84) Designated Contracting States: + VERHEYE, Ivo Jozef Georges Simone AL AT BE BG CH CY CZ DE DKEE ES FIFRGB ‘9800 Vinkt (BE) GRHRHUIEISITLILTLULVMCMKMTNLNO | + STEVENS, Paul PL PT RORS SE SISK SMR ‘9042 Gent Mendonk (BE) (30) Priority: 20.01.2017 EP 17152484 (74) Representative: De Clercq & Partners Edgard Gevaertdreef 10a (43) Date of publication of application: ‘9830 Sint-Martens-Latem (BE) 27.11.2019 Bulletin 2019148 (66) References cited (73) Proprictor: Rousselot B.V. US.A1-2002 197 356 US-A1- 2006 198 930, 5691 NM Son (NL) US-A1-2014 328 992 _US-A1- 2015 216 199, US-A1- 2016 089 332 (72) Inventors: + CAPDEPON, Claude 59960 Neuville en Ferrain (FR) Note: Within nine months of the publication ofthe mention ofthe grant of the European patent in the European Patent Bulletin, any person may give notice to the European Patent Office of opposition to that patent, in accordance with the Implementing Regulations. Notice of oppostion shall not be deemed to have been fled until the opposition ee has been, paid, (Art 99(1) European Patent Convention) Py Se, 75001 PARE FR) 1 EP 3.570 680 B1 2 Description [0001] The invention relates to a method forthe prep: aration of gelatin based gummy candies [0002] In the art, gelatin based gummy candies are known, and are resilient, soft, gelatin containing candies, ‘such 2s gummy bears Haribo, Germany} andjelly babies (Bassetts, UK). As such gummy candies usually have a fut taste, they are also known as fruit gum candy. Such candies are prepared by casting aliquid candy compo- sition comprising gelatin, bulking agent and water in a mold, whereafter the liquid composition is allowed to set to provide the gummy candies, which are subsequently removed from the mol [0003] Today, the liquid candy composition is casted in @ starch mold, a long and laborious casting method. Herein, dry starch powder has tobe flattened ina casting container, and the envisaged forms ofthe candy has to be pressed into the starch to provide the mold. Subse. ‘quently, aliquid candy composition is casted in the mold ‘and allowed to set typically at ambient temperature dut- ing 24 hours. While being in the mold, the starch absorbs 2a significant amount of water present in the liquid candy composition. After setting, the candy isremoved from the mold. Thereby, the starch loses its shape, co that for a second round of casting, the starch has to be dried, fat tened again and the forms have tobe pressed nthe dried starch material. Further disadvantages of starch molds are that cross contamination of food products can occur, ‘and that a drying chamber needs to be included in an industrial process for producing such gelatin based gum- my candies. [0004] Although alemative casting methods are known, e.g, using molds of resilient water repellant ma- teria, known in thea for use as moldsfor e.g, ice cubes ‘or cakes, Such molds are usually made from plastic, lke silicone or polytetrafluorethylene (PTFE), or plastics coated with such a water repellant material. Such molds, such as slicone molds have however not been sultable {or the preparation of gelatin based gummy candies. The liquid composition tends not to set, or results ina product that does not have the required gum-lke, Le. resent texture and bite. In confectionery, such silicone molds have hitherto been used limitatively for cakes and hard candy, candy basedon pect, wherein the pectin content is atleast about 2 wiv%. Advantages of using resilient, water repellent molds such as silicone molds are that they can immediately be reused and do not require a ‘drying andlor pressing step such as starch molds. [0005] Alternatively, resent water repellant molds are described in combination with @ drying step in order to reduce the water content of the liquid composition and letting it set properly. Such crying step however is unde: sirable as itis time andlor energy consuming, [0006] For example, US2016080332 deseribes a gel- like composition in which ubiquinol is dispersed and methods of making these compositions. This document further deseribes that the geLlike composition can be 10 2» » 6 6 processed into a gummy candy lke shape, and prepared by pouring into a mold which may be silicone. Apreferred mold however is starch based and in any case the liquid is dried to the desired moist level {0007} US2002197356 describes gummylike softcan- dies or use inice cream products andmethods of making these. The described final moisture percentage of the product is 25%, while the document only deseribes the Use of starch molds, {0008} US2015216199 describes gummy products with ahigh protein content and methods of making these. ‘The method requires a crying step and the use ofa starch mold. {0009} US2006198930 describes jelly (gummy) candy with a liquid filing and method for making these. The ‘methods described therein also require a drying step in Which the moist content is reduced {0010} W02017/102347 (Article 54(3) EPC) discloses ‘casting compound forthe production of gelatin products by casting n solid hollow moulds, [0011] Therefore known methods of generating gelatin based candy all require either a drying step or the use of a single use starch mold to extract moist from the liquid ‘composition, ora combination thereof, This problem has surprisingly been overcome be the methods and compo- sitions as detailed in the appended claims. ‘Summary of the invention {0012} Toovercome, amongst others, the above prob- lems, the present invention relates to a method for the preparation of gelatin based gummy candies, comprising the steps of 1) providing a liquid candy composition comprising gelatin having a bloom value of 200 to 300, bulking {agent and water, that forms, upon setting in a mold, the gelatin based gummy candies, 2) casting the liquid candy composition in 2 mold, 3) allowing the liquid candy composition to set at a temperature below 25°C for one hour or less, to pro- vide the gelatin based gummy candies, 4) removing the gelatin based gummy candies, ob- tained in step 3) from the mold, wherein the liquid candy composition of step 1) comprises, based on the total weight of the composition, 20 wiw% or less ‘water, the moldnotbeing capable of absorbing water from the liquid candy composition during steps 2) and 3), atleast portion of the mold thats in contact with the liquid candy composition during steps 2)and 3) being resilent, and wherein the water content of the liguid candy composition is substantially the same as the water content of the gummy candy of the final product. [0013] In the method of the invention steps 2), 3) and 4) do not involve a drying step. The salting of step 3) is performed at a temperature below 25°C, preferably at a 3 EP 3.570 680 B1 4 temperature below 10°C, more preferably at a tempera ture below 4°. n @ further embodiment, in the method ‘ofthe invention the setting step 3) takes one hour orless, preferably 30 minutes or less, more preferably 10 min. Utes or less. In a further embodiment, in the method of the invention the resilient portion of the mold comprises ‘shape memory material, preferably silicone. In a further ‘embodiment, in the method ofthe invention the mold is made of silicone. Ina further embociment, inthe method ‘ofthe invention the liquid candy composition comprises, based on the total weightor the composition, 5- 15 win%, preferably 6 - 12 wiw%, more preferably 7 - 10 wi most preferably 7 -9 wi% gelatin. Inthe method of the invention the gelatin in the liquid candy composition has ‘a bloom value of 200 to 300, preferably of 225 to 280 mote preferably of 225 to 250. Ina further embodiment, in the method ofthe invention the liquid candy composi tion comprises, based on the total weight ofthe compo- sition, up to 1 wiv% pectin, preferably 0.1 - 0.7 wiw, more preferably 0.2- 0.5 wiw%, and most preferably 0.3 =0.4wiw% pectin, nafurther embodiment, inthe method ‘ofthe invention the quid candy composition comprises, based on the total weight of the composition, 13 - 20 ‘whv%, preferably 18 - 19 ww% water. Ina further em- bodiment, in the method ofthe invention the dry weight of the bulking agent is 60 - 79 wiw% ofthe total weight ‘ofthe liquid candy composition. In further embodiment, in the method ofthe invention the bulking agent compris: ‘85 a sweetener, the sweetener preferably being chosen from the group, consisting of sugars and polyols or 2 combination thereof. Ina further preferred embodiment, in the method ofthe invention the bulking agent compris- ‘8s sucrose or corn syrup or a combination thereof. In a further embodiment, in the method of the invention the ‘weight ratio sucrose : com syrup, based on dry weight, is 1:1, Ina further embodiment, in the method of the in- vention the liquid candy composition comprises, based ‘onthe total weight ofthe composition, 0.5 ~5 wiw% of a pH modulating agent, the pH modulating agent preferably comprising an acid, preferably civic acid. Ina further em: bodiment, in the method cf the invention the pH of the liquid candy composition is between 28 and 35. ina further embodiment, in the method of the invention the liquid candy composition comprises one or more adai- tives, chosen from the group, consisting of flavoring agents, coloring agents [0014] The invention further discloses, as not part of the invention, aliquid candy composition as defined by the method ofthe invention, Detailed description of the invention [0015] It has now been found that gelatin based gum: my candies can be produced using molds of resilient wa ter repellent material, such as silicone molds, which are relatively inert and can be reused over and over again without drying or reshaping being necessary. To this end, _amethodis provided according othe main claim. Herein, 10 » 6 6 a liquid candy composition is provided that already con- tains the water content ofthe final product when set, i. ‘a water content of 20 wl% or lower. The composition is preferably a solution, wherein the gelatin, and prefer- ably the other ingredients as well are dissolved. The skilled person is familar withthe fact that itis preferred toheat the water, e.g. to 70 - 80 °C in order to allow the gelatin to dissolve, However, some gelatin are known that dissolve at ambient temperature. Inthe ar, the liquia ‘candy composition comprises over 20 wh% water, €.9, up to 25 win% water, When casted in starch, it is ob- served that by water absorption by the starch, the water Content decreases to 20 wiv or below, to arive at a final product with the required texture and bite. {0016} In the method described herein, the molds not capable of absorbing water from the liquid candy com- position when casted and allowed to set in the mold, and at least 2 portion of the mold that is in contact with the liquid candy composition during casting and setting is resilient, allowing simple removal ofthe set candy from the mold. To this end, the resilient portion of the mold preferably comprises shape memory material, sothatthe ‘candy, once set, can be pressed out of the mold, the mold allowing to get back in it original shape. AS de- scribed above, the mold thereto preferably comprises @ ‘water repellantresiient material, such as a sultable plas- tie. Preferably, the resilient mold portion comprises sii- cone or PTFE, in particular silicone. More preferably the mold is made of said material, in particular silicone. As indicated above, siicone, but also PTFE, is very suit- ‘able material for molds, as it can have a shape memory, ‘and does not absorb water from the casting liquid [0017] In the method described herein, the water con- tent of the quid candy composition is substantially the ‘same as the water content of the gummy candy of the final product. Substantially the same water content inthe Context of he present invention should be interpreted as no drying step is performed as defined below, and thus ‘minimal to no water is lost from the liquid candy compo- sition. It should be noted that minor amounts of naturally ‘occurring evaporation may still occur during the steps, however such evaporation shouldnot be considered dry. ing steps as defined below. Particularly the method of the invention does not comprise any active steps of pro- ‘meting evaporation such as a drying step. In a preferred ‘embodiment, the water content ofthe quid candy com- position is the same as the water content ofthe gummy candy ofthe final product {0018} Steps 2), 3) and 4) do not involve a drying step. For the purpose ofthis invention a drying step is defined. ‘a one or @ combination of: = Letting the composition set for 80 minutes or more In order to increase loss of water content through ‘evaporation; andlor = Increasing the temperature to 30°C orhigherin order te increase loss of water content through evapora- tion; andlor 5 EP 3.570 680 B1 6 = Using a mold capable of extracting water content ‘rom the liquid candy composition, such as a starch mold, inorder to reduce the water contentofthe lauid candy composition [0019] Therefore, in the methed according to the in vention the setting step 3) is performed at 25°C or less, setting step 3) takes one hour or less, andlor mold used in steps 2) to 4) is not capable of absorbing water, for ‘example by using a silicone mo. [0020] In another preferred embodiment ofthe inven- tion, no action is taken aimed at reducing the water con- tent of the composition, such as increasing the temper-

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