FR2845868A1 - Low-sugar jam intended for diabetics and low-calorie diets comprises fruit, fructose, seaweed powder and an algal gelling agent - Google Patents

Abstract

Low-sugar jam comprises fruit, fructose, seaweed powder and an algal gelling agent. An Independent claim is also included for production of the jam by thawing the fruit, mixing the ingredients, bringing the mixture to the boil in a covered pan, cooking the mixture until the desired refractometer reading is attained, pouring the hot jam into pots, capping the pots under a jet of steam, and pasteurizing the pots in an autoclave.

Description

The present invention relates to a method of manufacturing a jam

hypoglucidique and the

jam obtained by this process.

  We call jam a mixture, brought to the appropriate gelled consistency, of sugars and fruit pulp: 45 g minimum of fruit for jams extra minimum for jams The dry solids content of the different products, determined by refractometer, must

  be equal to or greater than 60%.

  The extra jams, extra jellies and low sugar marmalades are a mixture, brought to the appropriate gelled consistency, of sugars and fruit pulps. Light jams are light in sugars but not in fruits. The reduction in sugar content is 25 to 30% compared to a traditional jam. Sugar is essential for conservation, it keeps

  a fortnight in the refrigerator after opening.

  The soluble dry matter content of lightened sugar products, determined by refractometer, at 20 ° C, must be equal to or greater than 45%, subject to a tolerance of more or

  minus 3 refractometric degrees.

  Jams for low-sugar diet are subject to the general provisions concerning

  diet and diet products.

  ò must contain a total quantity of assimilable carbohydrates not exceeding 20 by weight 50% / o of those contained in the corresponding current foods.

  ò however, this percentage is raised to 70% for foods in which the assimilable carbohydrates consist in a proportion equal to 30% / o by fructose or by sorbitol.

  The present invention consisted in making a jam with a reduced carbohydrate content.

  It has been formulated to be the right product for diabetics and low calorie diets. This jam is composed mainly of fruit, then fructose, seaweed powder, a

algal gelling agent.

  -2 In a preferred embodiment, the weight quantity of these elements is preferably between 75% and 83% of fruit, the fructose represents between 16% and 20%, the powder

  seaweed represents between 0.4% and 1% and the algal gelling agent between 0.2% and 0.5%.

  The seaweed powder consists of an extract of edible seaweed, preferably Himanthalia elongata. The algal gelling agent is preferably agar-agar. Natural vanilla extract is preferably added to the preparation to mask

  the acidity provided by the richness of the fruits.

  The table below shows the optimal formula of the jam of the present invention.

  The table below shows the optimal formula. 10 [| Final formula Fruit 80.8% Fructose 18% Himanthalia elongata powder 0.5% Natural vanilla extract 0.4% Gelling agent: agar-agar 0.3% -3 Composition The reduction of the carbohydrate content was possible in thereby increasing the fruit content. The jam contains 80.8% fruit. This richness in fruit allows to obtain an intense product,

  tasty, rich in fruit and slightly tart.

  The advantage of using fructose instead of sucrose lies in its very low glycemic index. Indeed, the sugar (or sucrose) traditionally used for making jams is quickly split into glucose and fructose and therefore goes directly into the blood. This dissacharide is not recommended for diabetics. Fructose must first be transformed into glucose in the liver before being used as fuel. As a result, the pancreas has 10 more times to secrete the insulin needed to keep blood sugar levels in balance. In addition, the sweetening power of fructose is higher than that of sucrose (PS = 1.3). For example, just 23 g of fructose is enough to produce the same intensity of sweetness as a

  sucrose solution at 30 g / liter.

  The addition of a seaweed powder to the product makes it possible to intensify the flavor of the fruits and therefore to partially offset the reduction in the sugar content. The alga chosen from the 13 algae authorized in food is the Himanthalia elongata alga. It is a brown, fucal algae belonging to the Himanthaliaceae family. Himanthalia elongata is mainly collected

between May and October in Brittany.

  The addition of Himanthalia elongata powder makes it possible to raise the organoleptic qualities of the product. Indeed, because of its richness in glutamic acid, Himanthalia elongata makes it possible to be a natural enhancer of the flavors and to intensify the taste of the fruits. Glutamate (extract) is a white salt, very soluble in water with a sweetish flavor, powerful aroma enhancer. Its use dates back to the origins of Chinese cuisine. Himanthalia elongata is one of the food algae which naturally contains the most glutamic acid (content of the order of 20 g / 100 25 g of protein). In fruit jam, this glutamic acid helps strengthen

fruit flavors.

  Finally, the algae powder provides the other constituents of the whole alga which are made up

  mainly by fibers and minerals.

-4

  Its addition in the form of a fine powder (particle size less than 500 μm) allows a very good dispersion of the powder in the finished product and to be imperceptible under the tongue. The finished product becomes powdery and floury for an incorporated quantity greater than or equal to 1%.

  The reduced sugar content gives the jam a slightly tart note. An addition of natural vanilla extract 5 softens and rounds the jam in the mouth. Natural vanilla extract does not contain glucose syrup and therefore does not increase the carbohydrate content of the jam. Vanilla, due to its roundness in the mouth, reduces the acidity caused by fruit acids on the tongue. Vanilla at the chosen use dose is not used here to give a

  vanilla aroma with jam but to mask the acidity.

  The agar-agar at a rate of 0.3% makes it possible to gel the jam slightly. This texturizer from algae used in place of pectin strengthens the marine image of the jam. In addition, the reduction in the sugar content would have resulted in poorer gelation of the pectin, which requires sugar and acid to gel. Agar-agar is one of the rare texturizers which does not need other solutes to express its gelling character. Its implementation involves hot dissolution and then cooling to a temperature below 30 ° C. The 0.3% addition was chosen very precisely to reinforce the texture of the jam without producing a gelled product in block. In particular, an addition at 0.5% results in much gelling

too strong for a jam.

  Because of its reduced sugar content, jam is a product that is less stable at room temperature and which does not keep as well as a conventional 60% sugar jam. Consequently, a pasteurization treatment in an autoclave at 90 ° C. for 5 minutes makes it possible to

stabilize the jam.

  The combination of the different ingredients makes it possible to obtain a product with optimal organoleptic qualities. The originality lies in: - the reduction in the sugar content offset by the increase in the fruit content - the addition of seaweed powder in a jam - the choice of Himanthalia elongata rich in glutamic acid as seaweed for intensify the fruit flavors of the jam - the addition of vanilla to mask the acidity provided by the richness in fruit - the gelling of the jam by an algal texturing allowing to gel a little sweet product -5 The manufacturing process of the so-called jam is as follows: Step 1: thawing the fruit

  The jam is made from frozen strawberries.

  The first step is to thaw them in tanks by heating them slightly with a little water with stirring. Step 2: Addition of the ingredients When the strawberries are thawed, the various ingredients are added with stirring: the

  fructose, seaweed powder, natural vanilla extract and gelling agent.

Step 3: brought to a boil

  The mixture is brought to a boil by heating the tank more strongly and keeping it closed.

  Step 4: cooking the jam Once boiling, the heating is kept low and the jam is left to cook

  until reaching the desired refractometric degree: 290 in the optimal formulation.

  Step 5: packaging in jars The jam is poured hot in jars. The pots are encapsulated under a jet of steam and then turned over. Step 6: In order to guarantee optimal conservation of the product, the jars of jam are pasteurized to

the autoclave for 90 ° C / 5 minutes.

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Claims (5)

claims   1) Low sugar jam characterized in that it is composed of fruit, fructose, algae powder and an algal gelling agent   2) Jam according to claim 1 characterized in that the algal compound is agar-agar.   3) Jam according to either of claims 1 or 2 characterized in that the seaweed powder is Himanthalia elongata.   4) Jam according to either of the preceding claims, characterized in that the   fruit weight percentage is between 75% and 83%, fructose between 16% is 20%, seaweed powder (Himanthalia elongata) between 0.4% and 1% and agar-agar 10 gelling agent between 0.2 % and 0.5%.   ) Jam according to either of the preceding claims, characterized in that   fruit, fructose, Himanthalia elongata powder, and agar-agar gelling agent is added   natural vanilla extract in a weight percentage of the order of 0.4%.   6) Jam according to either of the preceding claims, characterized in that the 15 percentages by weight of the elements constituting it are the following:   fruit: 80.80% fructose: 18% Himanthalia elongata powder: 0.5% natural vanilla extract: 0.4% agar-agar gelling agent: 0.3% 7) Process   Manufacture of a jam according to either of the preceding claims, characterized in that the fruit is thawed, the ingredients are mixed with stirring, the whole is brought to a boil in a tank while keeping it closed. Cooking is maintained by heating until the desired refractometric degree is reached. We pour the hot jam   in jars that are capped with a steam jet.   The pots are pasteurized in an autoclave.