BR102021010507A2 - PROCESS FOR OBTAINING A SUGAR-FREE FOOD PRODUCT (PASTE COVERING) - Google Patents

Abstract

Refers to a sugar-free paste coating to be used on bakery and confectionery products (such as cakes, pies, cupcakes, biscuits, sweets, etc.) resistance to humidity, pleasant flavor on the palate, resembling in all respects the fondant produced with refined sugar (sucrose). The paste coating without added sugar uses as main ingredients: fructose, erythritol, xylitol, maltitol, stevia, maltodextrin, sucralose and/or milk, in addition to the following ingredients: colorless gelatin powder, water, corn starch, essence colorless, xanthan gum, cream of tartar, carboxymethylcellulose and potassium sorbate and white dye, with the objective of obtaining a malleable cover, with elasticity, flavor and texture similar to paste made with sugar, and with good durability, which can be used in the diet food segment, especially in the zero-sugar artistic confectionery, and consumed by people with dietary restrictions on sugar or by people who want to reduce their consumption of this carbohydrate.

Description

PROCESS FOR OBTAINING A SUGAR-FREE FOOD PRODUCT (PASTE COVERING)

[001] The present patent aims to create a process to obtain fondant without added sugar while maintaining the same texture, consistency, flavor and malleability of a traditional fondant with sugar.

[002] American paste, also known in Brazil as sugar paste, known in English as fondant, sugar paste or rolling fondant, appeared in the United States in 1556 and was created as an alternative to marzipan which, despite fulfilling the same function, ended up changing the flavor of the cakes (source: https: //www.primecursos.com.br/blog/cursos/cursos-gratis/pasta-americana-saiba-mais-delicia/). She is the first choice when it comes to creating creative cakes and cupcakes, and this happens because her dough is malleable, practical and easy to handle. With it, it is possible to cover cakes leaving them flat, in addition to creating the most diverse decorations for them.

[003] In Brazil there are several types of toppings for cakes and sweets, the main ones being fondant, fondant, royal icing and buttercream. It is worth noting that there is a huge difference between them; since each of them has a different way of preparing and resulting in cooking. American paste is very easy to shape, so it's ideal for opening, cutting and even painting on top. Fondant is a type of liquid paste. Before using, you must melt the dough. It is not used for modeling, but for covering cakes or cupcakes. Once poured, the fondant hardens. The big difference between American paste and fondant is that the paste serves to model, since the fondant does not model. Royal icing is made from egg whites and icing sugar. When preparing it, it is more fluid and consistent, similar to buttercream, but after drying it becomes hard. Buttercream is a type of topping made from butter and icing sugar. Its consistency is soft and creamy, and it can usually be made with several different flavors.

PROBLEM THAT THE INVENTION IS PROPOSED TO SOLVE

[004] The problem that the invention proposes to solve is to enable people with dietary restrictions on sugar consumption, as well as overweight people or even those looking for a healthier diet with reduced sugar intake, a paste coating without sugar, practically identical to the fondant used in traditional confectionery, expanding the possibilities for decorating and finishing sugar-free bakery and artistic confectionery products (cakes, pies, cupcakes, biscuits, sweets, etc. ), which are so limited in this food segment due to little variety of products for this purpose.

[005] Although there have been many advances in the industrial production of products without added sugar, there is no similar food product on the market for confectionery purposes without the addition of sugar in its composition.

[006] Refined white sugar is the result of a chemical processing that removes the white sucrose from the sugar cane and adds chemicals, mostly unknown, with clarifying additives, anti-wetting agents, precipitators and preservatives belonging to synthetic chemical groups that are often carcinogenic and always harmful to health. Sugar robs us of vitamins and minerals stored in the body, impairing the functioning of our cells, tissues and consequently the entire body, which can lead to diseases such as diabetes mellitus, arteriosclerosis, obesity, tooth decay, osteoporosis, etc.

[007] Overweight is no longer an exclusively aesthetic problem and has become a public health issue. We reached the middle of the second decade of the 21st century with frightening numbers related to obesity. No less than 2.1 billion or 30% of the world's population is overweight (source: http: //g1.globo.com/bemestar/noticia/2014/05/mundo-tem-21-billions-de-people -obese-or-overweight-says-study.html). According to a document based on data from the World Health Organization (WHO), overweight in adults in Brazil increased from 51.1% in 2010 to 54.1% in 2014. The upward trend was also recorded in the national assessment of obesity. In 2010, 17.8% of the population was obese; in 2014, the rate reached 20%, with the highest prevalence among women, 22.7%. Another data from the report is the increase in childhood overweight. It is estimated that 7.3% of children under five years of age are overweight, with girls being the most affected, with 7.7% (Available at: https: //oglobo.globo.com/sociedade/saude/sobrepeso -obesity-in-high-in-brazil-says-un-20819122).

[008] Different studies have already shown that sugar consumption is directly linked to overweight and diabetes. A recent report by the World Health Organization (WHO) showed that the number of diabetics in the world has increased four times since 1980. In Brazil, one in five people consume sweets five or more times a week, and 7.4% of the population adult population in the country has already been diagnosed with diabetes. In addition, the planet has 640 million obese people (Available at: https://www.criasaude.com.br/N3143/doencas/sobrepeso.html). In Brazil, in 2011, 15.8% of Brazilians were obese and 48.5% were overweight (BRASIL. Ministério da Saúde do Brasil. April 2012). Although the problem actually seems to be multifactorial, it is already known that one of the biggest villains of overweight is exactly the excessive consumption of sugar. It is clear, therefore, that we need to eat less sugar, whether through lower consumption of industrialized foods (tomato sauce, bread, mayonnaise), or by reducing the amount we use to sweeten drinks and prepare desserts.

[009] Diabetes is an increasingly recurrent disease in the world due to the adoption of unhealthy habits of modern life, whose routine is based on the dangerous combination of poor diet, stress and lack of regular physical exercise. This disease can come from genetic or environmental factors, this being the most common reason, as it affects 7 out of 10 people with a positive diagnosis. Diabetes is divided into two categories: type 1 and type 2. Type 2 diabetes is much more common, accounting for 90% of cases, and is usually triggered by obesity, a public health problem that affects thousands of people.

[010] The incidence rate of type 2 diabetes is related to the duration and degree of obesity. It practically doubles when moderate weight gain is present and can more than triple in the presence of marked excess weight.

[011] The considerable increase in diabetes in Brazil and in the world is mainly due to the lifestyle that the majority of the population leads, that is, a sedentary lifestyle and the consumption of foods rich in fats and sugars and poor in fiber and antioxidants. Several studies carried out with population data found a significant association between higher consumption of sugar and chronic diseases, including diabetes. A study carried out by researchers from California evaluated data from 173 countries, coming from official data (urbanization, GDP per capita, industrialization, aging, incidence of diabetes) and from the FAO (dietary consumption of fibers, proteins, alcohol, refined sugar and others). , as well as its evolution during the period from 2000 to 2010. After a careful and fairly repetitive statistical analysis, sugar consumption was related to a higher incidence of diabetes (Basu S, Yoffe P, Hills N, Lusting RL. The relationship of sugar to population-level diabetes prevalence: an economic analysis of repeated cross-sectional data.Plos One 2013;8(2):e57873.

[012] The World Health Organization estimates that about 240 million people are diabetic worldwide, which means that 6% of the population has diabetes. In a worldwide projection, the population of diabetics will increase by more than 50% by 2025, increasing to 380 million people suffering from this chronic disease (Available at: http: //portal.saude.gov.br/PORTAL/SAUDE/AREA .CFM? ID_AREA=1739).

[013] Diabetes is classified among the non-transmissible chronic diseases that are today, in Brazil, the main causes of death. The number of Brazilians diagnosed with diabetes grew 61.8% in the last 10 years, from 5.5% of the population in 2006 to 8.9% in 2016 (source: http: //agenciabrasil. ebc. com. br/geral /news/2017-04/research-reveals-that-diabetes-in-brazil-has-increased-618-in-ten-years). The Ministry of Health estimates that there are 5 million diabetics in the country, 50% of whom are unaware of their situation. “In Brazil, on average, one in every 12 adult individuals has the disease,” said Dr. Edson Duarte Moreira Jr., head of Copyright © - Brazilian Technical Response Service (Available at: http: //www.responsetecnica.org.br).

[014] As old as humanity, Diabetes remains one of the great challenges of medicine, acquiring epidemic proportions today. It is important to emphasize, however, that there is a way to deal with it in a calm way, through prevention, control and knowledge of the information disclosed on the subject. And excellent information is that a balanced diet plays a fundamental role in the treatment of Diabetes Mellitus, greatly improving the quality of life of those who suffer this misfortune.

[015] Adequate nutrition, from childhood to adulthood, can reduce the risks of the disease: the consumption of adequate amounts of each food group should meet energy needs, at the same time that fiber, vitamins and minerals. In addition, one should avoid consuming foods rich in saturated fats (mainly fatty meats), hydrogenated fats (margarines, pastries and ice cream) and sugars (sweets, soft drinks and industrialized juices).

[016] The general objective of nutritional guidance is to help the individual to make changes in their eating habits, favoring better metabolic control. Specifically, proper nutrition contributes to the normalization of blood glucose, reduces cardiovascular risk factors, provides enough calories to obtain and/or maintain a healthy body weight, in addition to preventing acute and chronic complications.

[017] Several studies have shown that chronic complications, such as corneal problems, kidney and cardiovascular problems are directly related to the degree of blood sugar control, says Professor Mara Silveira Pereira, from the Physical Activities for Diabetics Course, in the Sports area , prepared by CPT - Centro de Produções Técnicas (Available at: https://www.cpt.com.br/cursos-esporte/artigos/conheca-mais-sobre-o-diabetes-mellitus).

[018] People with diabetes and all people who need to follow diets with restrictions on sugar and fat can and should enjoy eating with greater pleasure and without guilt, as long as attention is paid to the care that the disease requires.

[019] One of the greatest difficulties for those living with diabetes is to deprive themselves of foods that could previously be eaten without guilt and without risk to health. In fact, perhaps this is the biggest obstacle, as diabetics go to different places with the most tempting nutritional options all the time, whether in casual meetings at the homes of relatives and friends, at events or simply passing by a pastry shop. However, when the disease is diagnosed, it is essential to maintain a balanced diet to achieve a good quality of life.

[020] “It is important to emphasize that the diet of a person with diabetes must be able to maintain adequate body weight and blood glucose levels as close to normal as possible,” says Professor Valéria Vitarelli, from the Course Sweet Recipes for Diabetics , prepared by CPT - Center for Technical Productions.

[021] In this sense, the food industry has increasingly sought to improve dietetic and light products, offering patients a healthier diet, without taking away the pleasure of tasting food.

[022] The food industry has also sought to meet the growing consumption of functional foods, as man has changed his eating habits and sought a healthier life, so that products with better nutritional quality are gaining space on the consumer's table. The replacement of sucrose by sweeteners is one of these modifications, and one of the biggest challenges for the industry is to develop technologies that do not alter the sensory characteristics of modified products (FERREIRA, 2017).

[023] The Brazilian Association of Dietary Foods for Special Purposes and Related Purposes (ABIAD) published a booklet to clarify information related to the expressions “Diet” and “Light” regulated by the National Health Surveillance Agency (ANVISA). This booklet, listed in the References, Chapter 9 of this dossier, is available at: Accessed on: 03 Jul. 2007. ABIAD differentiates DIET and LIGHT foods as follows: DIET: are foods suitable for use in differentiated or optional diets, normally with restriction of the nutrient that cannot be ingested. The expression DIET can also be used for foods without added sugar and for weight control. LIGHT: are foods whose energy value (calories) or content of some nutrient (sugars, fats, sodium, etc.) is low or reduced by at least 25%, when compared to the product in its normal presentation. “Diet” foods, or dietetics, are designed mainly to cater to people with nutritional restrictions, such as diabetics and those allergic to lactose, but can be consumed by anyone. To be considered “diet”, the product's formula has to completely replace one of the traditional ingredients in its composition, such as fat, sugar or gluten. Therefore, not always the “diet” food has less calories than the conventional one.

[024] The “diet” and “light” products represent only 5% of the Brazilian food and beverage market, but it has grown a lot in recent years. Since the beginning of the 90's, when they started to be sold in the country, the average of launches jumped from 40 to 180. And in these last 15 years almost a thousand versions of foods with low calories or total sugar free have appeared. These foods are more expensive than conventional ones and, for the most part, are produced by large companies that hold the “secrets” of their conservation, consistency and stability.

[025] One of the most effective ways to reduce excessive consumption of table sugar has been the use of sweeteners, substances that impart a sweet taste, but which contain almost no calories.

[026] According to the National Health Surveillance Agency (ANVISA), sweeteners are products specifically formulated to give a sweet taste to foods and beverages, with sucrose (cane sugar) as the main example. Dietary sweeteners, on the other hand, confer sweetness without having sucrose in the composition, since they are designed to meet the needs of people with restriction of simple carbohydrates (diabetics). Dietary sweeteners are made up of sweeteners and bulking agents. Sweeteners are the chemical substances responsible for the sweet taste that normally have a much higher sweetening power than sucrose, thus requiring a smaller amount to obtain the same sweetness, with the advantage of having fewer or no calories. While the agents, also called vehicles, are compounds used with the purpose of diluting the sweeteners, giving volume to the product. As sweeteners can sweeten up to 600 times more than sugar, if they were marketed in pure form they would have to be used in very small amounts to obtain the same sweetness. So, dilution facilitates its use. Some examples of body agents allowed by legislation are: water, lactose, glucose, maltodextrin and mannitol. Dietary sweeteners can be marketed and presented in the form of tablets, granules, powder or liquid. With regard to use in cooking, the most recommended by cooks is powdered sweetener (Available at: Copyright © - Brazilian Technical Response Service - http: //www. responsetecnica. org. br).

[027] Sweeteners are classified as: a) natural: fructose, sorbitol, mannitol, stevia, xylitol, erythritol, maltitol and maltodextrin and, b) artificial or synthetic: aspartame, cyclamate, saccharin, acesulfame-K and sucralose.

[028] Fructose is a natural sweetener, with a pleasant taste, extracted from fruit sugar and honey. Diabetic people should use them in moderation. It is important for diabetics to be well compensated for using fructose-based products, as the substance has 4 calories/gram. It is one and a half times sweeter than sucrose, with a sweetening power 173 times greater. Fructose is not dependent on insulin for its absorption in the gastrointestinal tract; however, in the liver, when insulin concentration is inadequate, intermediate products of fructose metabolism are converted into glucose. This effect contraindicates the use of fructose in poorly controlled diabetics (Available at: Copyright © - Brazilian Service of Technical Answers - http: //www. respondertecnica. org. br).

[029] Among the artificial or synthetic sweeteners found on sale, sucralose has received a lot of attention both for its sweetening potential, which is about 600 times greater than that of sugar, and for the apparent safety of the substance.

[030] Discovered in 1976, sucralose is a synthetic sweetener with a sweetening power 600 times greater than sucrose. It is not caloric and has a pleasant taste. It is made from sucrose, but due to changes in the molecule, it is not metabolized, not altering blood glucose levels. It was released by the FDA (Food and Drugs Administration - USA) in April 1998, without restrictions, since the studies did not identify any adverse effects regarding toxicity, carcinogenesis or neurological effects. It can be used by all people (including diabetics, pregnant women, nursing mothers and children). It does not produce cavities, in addition to reducing the production of acids, responsible for their formation. ADI corresponding to 15 mg/kg of body weight. Culinary use: It is water soluble and stable under extreme processing conditions. It does not lose its sweetening power in cooked, roasted or frozen foods. It is stable at high and low temperatures and over long periods of storage. In addition to being used as a table sweetener, it can also serve as an ingredient in a wide variety of products such as cakes, chewing gum, frozen desserts, dairy products .responsetecnica.org.br).

[031] When compared to some of the main types of sweeteners on the market, sucralose has the following advantages:

[032] - Does not leave such a pronounced aftertaste;

[033] - Sweetens more with a smaller amount of product;

[034] - Can be heated without altering the taste;

[035] - It is considered to date the safest artificial sweetener on sale;

[036] - The substance is inert, that is, it is not absorbed and does not interfere with our usual metabolic processes;

[037] - Sucralose has no known side effects;

[038] - It is not toxic;

[039] - Does not interfere with carbohydrate metabolism;

[040] - It can be used by diabetics because its consumption does not cause changes in glucose and insulin levels in the bloodstream in the short term.

[041] Currently, the sweetener is approved for use in more than 80 countries, having also been approved by the European Food Scientific Committee (SCF) and the World Health Organization. The use of sucralose is also supported by the American Diabetes Association and the Academy of Nutrition and Diabetes.

[042] In fact, much of the research carried out over the last few decades points to a safe substance that does not pose greater health risks even when used regularly. One, published in the journal Food and Chemical Toxicology, claims to have found no indication of any adverse health effects from frequent or long-term use of sucralose even at the maximum recommended concentrations.

[043] Another review released by the European Food Science Committee (SCF) concluded that the sweetener sucralose is safe for human consumption, and does not cause infertility, cancer, damage to the immune system or affect blood sugar levels.

[044] Xylitol is a sweetener widely used in the food industry, given its excellent technological properties, such as thermal and biological stability, which gives it the advantage of increasing the shelf life of products sweetened by it. Xylitol has a sweetness similar to that of sucrose, but a caloric value of only 2.4 Kcal/g. It can be used in synergy with other sweeteners to improve flavor. It is widely used in chocolates, chewing gum and candies to provide a characteristic refreshing effect that accompanies it. It can also be used as an antioxidant, stabilizer, cryoprotector and reducer of the freezing point of some products. Xylitol offers several health benefits, including its anti-cariogenic properties, which help reduce the formation of tooth decay and bacterial plaque (MOHAMAD et al., 2015).

[045] ANVISA also considers xylitol to be a safe sweetener for use in food in Brazil (ANVISA, 2008).

[046] Maltitol is a disaccharide, polyol, derived from maltose by hydrogenation. It can be used in the food industry to control the viscosity and texture of products, control the crystallization process, bodying agent, moisture retainer, water activity reducer and to improve tenderness. It has approximately 90% of the sweetness of sucrose, which characterizes it as having the properties closest to those of sucrose (SILVA, A.; 2016).

[047] In terms of flavor, maltitol offers a pleasant sweetness to those who consume it; almost the same as that of sucrose. However, it has the advantage of not causing insulin spikes, due to its low absorption in the body.

[048] Maltitol, in addition to replacing sucrose, can also be used as a substitute for certain types of fats, since its texture is quite creamy in foods (FAO/WHO, 2014). As maltitol is not very hygroscopic, that is, it does not absorb much moisture from the air, it is widely used in bakery products, as well as in a variety of products produced by the food industry, including those free of sugar. In addition, like other polyols, maltitol has anticariogenic properties, given that it is not metabolized by bacteria present in the mouth and also due to its low absorption in the human digestive tract compared to sucrose (IBRAHIM, 2016).

[049] Erythritol is a polyol that can be considered as a “new generation sweetener” (MAKINEN, 2016). It is the only nutritious sweetener that has no calories, which gives it the advantage of being a good substitute for common sugar. It is found naturally in many fruits and vegetables and after processing it is a crystalline substance, available in powder or granular form with a moderate sweetness (60-70% sucrose) and an appearance similar to regular sugar. It is not metabolized by the human body, as the chemical structure of its molecules is small in size. And that way, it passes almost unchanged through our system (approximately 10% absorption), without the unwanted metabolic effects of sugar. It is excreted unchanged in urine and faeces, unlike other polyols. Several studies also associate erythritol as being beneficial for people with diabetes since it does not cause insulin spikes in the blood (BOESTEN et al., 2014; FLINT et al., 2014).

[050] Erythritol has the other advantage of being able to be associated with other sweeteners, removing the residual taste from the final product, in addition to masking astringent, metallic and nauseating flavors - typical of artificial sweeteners (BARBIERI et al., 2014). Its industrial production takes place by fermenting glucose using specific yeasts, which makes it considered a natural sweetener.

[051] It is a stable sweetener that does not decompose in an acid or alkaline medium, as well as maintaining its properties at temperatures above 180 °C. Examples of products sweetened with erythritol are beverages, chocolates, gum, candies, baked goods, etc. (SADOWSKA-ROCIEK et al., 2017).

[052] Steviol is a natural sweetener, extracted from the plant Stevia rebaudiana Bertoni. The plant originates from Brazil and Paraguay. It is highly valued all over the world because it has a very low caloric value and a sweetening power 300 times greater than sucrose. Extracted through advanced technological processes, stevia maintains high quality and integrity, with a sweet and clean taste, free from the residual taste of other sweeteners such as acesulfame-K, neotame, aspartame, saccharin, etc. This makes it a better option as a sugar substitute for people who need to control their weight and those with high blood pressure.

[053] Approved by the European Food Safety Authority - EFSA (2011), several companies sell stevia-based products in the form of sachets or mixed in beverages, being used in recipes and processed foods in several countries, as shown in figures 2 and 3. It is considered a substitute for sucrose due to the growing demand for natural, healthy, diet or light products (SHANKAR et al., 2013).

[054] No human studies were found that show negative effects from the use of pure stevia, as well as its use for the preparation of sweets and desserts. The Brazilian industry has given more importance and adhered more to the use of this sweetener, such as, for example, use in granolas and other natural products and, more recently, in soft drinks, making access to pure versions of the product easier.

[055] Maltodextrin consists of a polysaccharide resulting from acidic and/or enzymatic digestion of starch and formed by maltose and dextrin units. It has good solubility, low density, does not have a sweet taste or the characteristic of starch, which makes it attractive to the food industry (CHRONAKIS, 1998). This glucose polymer provides energy due to the enzymatic mechanism that occurs in the intestine, even its simplest form, glucose, thus avoiding glycemic peaks (PINHEIRO; PORTO; MENEZES, 2005).

[056] Maltodextrin, in addition to being a vehicle for dietary sweeteners, is recognized as a food supplement, since it is a complex carbohydrate, slow digestion, and consequent low rate of sugar release into the bloodstream, they can be used in energy drinks, improving performance during physical activities and body recovery (BRAGANÇA, 2005). They are generally used in infant formulations, powders for preparing beverages (such as chocolate powder, cappuccino powder), dietetic and energy products, solid formulations, toppings for confectionery, encapsulation of aromas and essences, chewable candies, cereal and protein bars.

[057] It is essential to observe the need to consider the use of the right ingredients, in adequate quantity and quality, for the preparation of interesting and delicious recipes. It is worth mentioning that these recipes can be used not only by diabetics, but also by people who need a sugar-free and fat-restricted diet or who seek a less caloric diet aimed at body aesthetics and/or supposedly balanced health.

[058] Creating tasty recipes for diabetics is a challenge. This is because there is a need to develop preparations that are as similar as possible to those used by non-diabetic people, in order to keep the diet as close as possible to the eating habits developed throughout life. However, these people cannot be well served most of the time. In restaurants, the possibility of finding a dessert without sugar is minimal. When found, due to low output or non-specialization, they lack quality. This demonstrates the lack of quality sugar-free products with exquisite taste on the market.

[059] Another very important factor to be taken into account is to enable the participation of diabetics in social activities, such as birthdays, weddings, anniversaries, dinners and others. This importance is even greater for diabetic children and adolescents, since the attraction for sweet taste is very natural in human beings, but especially in these groups.

[060] The consumption of sweet foods by mankind has existed since antiquity. In Brazil, the art of confectionery (pâtisserie in French) arrived around the 50s and 60s, brought from Europe, mainly from France, famous as the "center of refined and exquisite sweets".

[061] Foreign confectioners came with the techniques for preparing whipped cream, Paris cream, puff pastry, fondant and began to work in Brazilian bakeries, since, at that time, there were few exclusively confectionery confectioneries. From then on, little by little, bakeries began to be “bakeries and pastry shops”.

[062] Today, our confectionery has products and production techniques that have been improved and modernized, allowing us to consume the finest and most delicious sweets. This has placed this trade in a prominent position in the food sector, enabling satisfactory profits both for specialized companies and for those who work on their own.

[063] The art produced by the confectionery has long filled the eyes of consumers of sweets and especially of cakes. Interest in this type of product starts with eye contact. It's not enough just to go through the flavor sieve. Well-elaborated finishes, consistent dough and creative embellishments are some of the features valued in cake decorating. It is fundamental for you to be able to obtain tasty and attractive products, capable of awakening in customers the irresistible desire to consume them.

[064] An interesting point in the decoration of sweets and cakes is that all the effects can be achieved with edible products that exist on the market, precisely to provide decorators with possibilities to explore their creativity and make increasingly interesting decorations.

[065] Therefore, for a decorator to be able to create a cake that offers these possibilities, it is necessary to have the necessary products to make toppings, create and shape decorative pieces, such as fondant, chocolate paste, elastic dough, pastille, whipped cream , among others.

[066] On the market there is a type of coating, of great durability and malleability, which is the coating called “sugarpaste” or “gum paste” or fondant, as it is known in Brazil. The American Pasta, had its first preparations dated from 1558, and the recipe included rose water, sugar, lemon juice, egg whites and a type of thickener that gave firmness to the dough (gum tragacanth) ("Professional Decorating", by Toba Garett). This icing is a plastic sugar mass, easy to apply and with a firm consistency, capable of supporting the weight of a second cake or being used for modeling, as well as being easy to cut.

[067] The fondant can enhance a cake and turn it into a work of art. The application of American pastes (“Sugarpaste”) with excellent taste and texture is already known by the population in baking and confectionery.

[068] It is used in wedding, birthday and other commemorative cakes to give an impeccable, smooth and sophisticated finish, as well as being part of the modeling and decoration of sweets, giving wings to the imagination and creativity of cake designers.

[069] In the past, American paste was little known by most Brazilians. In recent years, however, it has become popular in the country, thanks in part to the ratings of cooking and gastronomy reality shows.

[070] According to chef Antonio Filho, from LC Restaurantes, American paste is one of the biggest global trends in the confectionery market. According to the chef, “Works of art and true sculptures with cakes have been created in our country, as well as contests in this area” (source: http: //www.foodservicenews.com.br/pasta-americana-com- Brazilian way/).

[071] In Brazil, American paste reinvents itself in flavors, shapes and combinations to the taste and creativity of Brazilians. Seeking a certain distance from North American desserts - which may be considered too cloying by the Brazilian palate - Tupiniquin sweets add more national ingredients, such as tropical fruits (Available at: http: //www. foodservicenews. com. br/pasta -american-with-Brazilian way/).

[072] American paste is used to cover cakes, and can also be used for some decorations. Its main function is to leave the surface of the cake completely smooth and ready to receive different types of decoration, such as flowers and objects molded in paste as well as decorations in royal icing with a icing nozzle. Another great option is to paint over the cake, so the paste would be a blank canvas. Allows infinite color combinations.

[073] In addition to providing a different finish to the cake, the fondant allows different formats, models and decorations for the sweets. On the market, there are both industrialized paste options and ingredients for those who want to make it at home.

[074] Rachel Campbell (1991), author of the publication of Australian origin, describes a recipe for “Sugarpaste”, with the following composition:

[075] - Icing sugar: 2,500 kg;

[076] - Crystal sugar: 0.125 kg;

[077] - Vegetable fat: 0.125 Kg;

[078] - Water: 0.300 L;

[079] - Cream of tartar: 0.010 kg;

[080] - Glucose: 0.125 kg;

[081] - Glycerin: 0.030 L;

[082] - Unflavored gelatin powder: 0.030 kg.

[083] To obtain the paste, mix the water, gelatin and vegetable fat in a bain-marie until the gelatin dissolves. Then add the cream of tartar, glucose, glycerin, icing sugar and granulated sugar and heat under stirring to 138 degrees. When the mixture is cold, beat until a homogeneous mass is formed.

[084] Due to the good use of time and the options offered on the market, it is recommended to use industrialized pastes. Nowadays, there are great brands of fondant available in the market.

[085] Brazilian tastes have been changing, and in addition to wanting more sophisticated and differentiated cakes, they also want less sweet recipes, so it has been a challenge for pastry chefs to balance flavors to please consumers.

[086] Some drawbacks can be attributed to American pastes, such as their basic composition, which is refined sugar, nutritionally poor and restricted to consumption by people with diabetes, for example.

[087] Through studies based on the compositions of “Sugarpaste” or “Gum Paste” or American pastes, the elaboration of a paste coating recipe without added sugar was developed, as well as its method of use.

[088] The composition of this sugar-free paste coating of this patent application is unprecedented in the world market, which generates a tasty, unique and most important product, using a combination of an artificial sweetener and a natural sweetener in its composition, sucralose and fructose, instead of using refined sugar as a base in its manufacture.

[089] The advantage of a sugar-free paste coating with similar characteristics, from the point of view of malleability, durability, brightness and texture to American Paste, is that the present sugar-free paste coating can also be packaged and stored, taking into account to the confectionery market due to the accessibility and durability of the product, expanding the possibilities of decoration and finishing in artistic confectionery, in addition to reducing the amount of sugar consumed by the general population.

[090] Another advantage of sugar-free paste coverage compared to American Paste or “Sugarpaste” or “Gum Paste”, is that it is not sensitive to humidity, as it does not contain sugar in its composition. This difference in composition allows the product to be kept under refrigeration, which is not advisable for fondant that contains sugar as a base ingredient, due to humidity.

[091] A great advantage of this product in artistic confectionery without sugar, is due to the limitation in terms of variety of products for this purpose, also contributing as another product option without added sugar for consumers who have restrictions on the consumption of this product. ingredient.

[092] As a disadvantage, in sugar-free paste coverage as well as in American Paste or “Sugarpaste” or “Gum Paste”, there is a need to add stabilizers and preservatives to increase the shelf life.

[093] Ordinance/MS No. 29/98, which approves the “Technical Regulation for Fixing the Identity and Quality of Food for Special Purposes”, which includes foods for diabetics, is quite clear when it says that there are no restrictions on the use of preservatives in diet foods. It expressly says: “The use of additives and technological aids is permitted within the same limits as those for similar conventional foods, provided they do not change the purpose for which the food is intended. ” Chapter 3 of the Ministry of Health manual, “Nutritional Approach to Diabetes Mellitus”, which deals with sweeteners and dietetic foods, does not include preservatives among their food restrictions, and it can be inferred that they do not exist to a greater degree than than those existing for conventional foods (Available at: Copyright © - Brazilian Technical Response Service -http://www.responsetecnica.org.br).

[094] In the industrial production of sweets, to give texture to the sweets, the most suitable sweeteners are caloric or nutritive sweeteners, mainly fructose and sorbitol. However, as their capacity to sweeten the product is lower than that of non-caloric sweeteners, they are used in greater quantities, which can cause an increase in the glycemic rate or diarrhea. This alert must be placed on the product label. Neither of the two, however, is indicated as the main sweetener, and its use must be combined with a non-caloric sweetener, such as sucralose, for example, which remains stable under extreme processing conditions, not losing its sweetening power in cooked foods. , baked or frozen (Available at: Copyright © - Brazilian Service of Technical Answers -http: //www. respondertecnica. org. br).

[095] In view of these health problems caused by excessive consumption of sugar, the elaboration of a sugar-free paste coating, object of the present patent, was developed in order to meet a consumer demand that has dietary restrictions, as well as the growing sugar-free food market, observing a pleasant taste, texture and color similar to American pastes on the market for confectionery purposes.

[096] It is precisely to supply the lack of sugar-free food products related to sugar-free baking and confectionery, as well as being able to be used in confectionery in general, an increasingly demanding and constantly expanding market, considering the trends and the growth of this food market, as well as being concerned with the population's dietary restrictions on sugar consumption, a coating without added sugar similar to the traditional fondant was developed, widely used in artistic confectionery, satisfying various requirements such as brightness, texture , malleability, moisture resistance, pleasant taste and durability.

PROBLEM THAT THE INVENTION IS PROPOSED TO SOLVE

[097] Creating tasty recipes for diabetics is a challenge. This is because there is a need to develop preparations that are as similar as possible to those used by non-diabetic people, in order to keep the diet as close as possible to the eating habits developed throughout life. However, these people cannot be well served most of the time.

[098] People with diabetes and all people who need to follow diets with sugar and fat restrictions can and should enjoy eating with greater pleasure and without guilt, as long as the care that the disease requires is taken into account.

[099] One of the greatest difficulties for those living with diabetes is to deprive themselves of foods that could previously be eaten without guilt and without risk to health. In fact, perhaps this is the biggest obstacle, as diabetics go to different places with the most tempting nutritional options all the time, whether in casual meetings at the homes of relatives and friends, at events or simply passing by a pastry shop. However, when the disease is diagnosed, it is essential to maintain a balanced diet to achieve a good quality of life.

[100] Another very important factor to be taken into consideration is to enable the participation of diabetics in social activities, such as birthdays, weddings, anniversaries, dinners and others. This importance is even greater for diabetic children and adolescents, since the attraction for sweet taste is very natural in human beings, but especially in these groups.

[101] In this sense, the food industry has increasingly sought to improve dietetic and light products, offering patients a healthier diet, without taking away the pleasure of tasting food.

[102] Although there have been many advances in industrial production aimed at foods without added sugar, there is no food product on the market without sugar in its composition for artistic confectionery purposes similar to fondant.

[103] The composition of this sugar-free paste covering of the present patent application is unprecedented in the world market, which generates a tasty, unique and most important product, using a combination of an artificial sweetener and a natural sweetener in its composition, sucralose and fructose, rather than the refined sugar used as the base in their fondant manufacture.

[104] A great advantage of this product in artistic confectionery without sugar is due to the limitation in terms of variety of products for this purpose, also contributing as another product option without added sugar for the consumer who has restriction on the consumption of this product. carbohydrate.

[105] Bearing in mind that several health problems can be caused by excessive consumption of sugar (diabetes, arteriosclerosis, obesity, dental caries, osteoporosis, etc. ), the elaboration of a sugar-free paste coating was developed, object of the present patent , in order to meet the lack of food products without added sugar related to sugar-free baking and confectionery, as well as to reduce the amount of sugar used in confectionery in general, a sector of the food market that is increasingly demanding and in constant expansion, considering the trends and growth of this food market, as well as being concerned with the population's dietary restrictions on sugar consumption, a coating without added sugar similar to the traditional fondant was developed, widely used in artistic confectionery, satisfying several requirements such as brightness, texture, malleability, moisture resistance, pleasant taste and durability.

FIELD OF ACTION

[106] It is a food product designed for use in baking and confectionery, located in the food area, in the segment of food for special purposes, which includes food for diabetics.

STATE OF THE TECHNIQUE

[107] The consumption of sweet foods by mankind has existed since antiquity. In Brazil, the art of confectionery (pâtisserie in French) arrived around the 50s and 60s, brought from Europe, mainly from France, famous as the "center of refined and exquisite sweets”.

[108] Foreign confectioners came with the techniques for preparing whipped cream, Paris cream, puff pastry, fondant and began to work in Brazilian bakeries, since, at that time, there were few confectioneries that exclusively made sweets. From then on, little by little, bakeries began to be “bakeries and pastry shops”.

[109] Today, our confectionery has products and production techniques that have been improved and modernized, allowing us to consume the finest and most delicious sweets. This has placed this trade in a prominent position in the food sector, enabling satisfactory profits both for specialized companies and for those who work on their own.

[110] The art produced by the confectionery has long filled the eyes of consumers of sweets and especially of cakes. Interest in this type of product starts with eye contact. It's not enough just to go through the flavor sieve. Well-elaborated finishes, consistent dough and creative embellishments are some of the features valued in cake decorating. It is fundamental for you to be able to obtain tasty and attractive products, capable of awakening in customers the irresistible desire to consume them.

[111] An interesting point in the decoration of sweets and cakes is that all the effects can be achieved with edible products that exist on the market, precisely to provide decorators with possibilities to explore their creativity and make increasingly interesting decorations.

[112] Therefore, for a decorator to be able to create a cake that offers these possibilities, it is necessary to have the necessary products to make toppings, create and shape decorative pieces, such as fondant, chocolate paste, elastic dough, pastille, whipped cream , among others.

[113] There is a type of coating on the market that is highly durable and malleable, called “sugarpaste” or “gum paste”, as it is known in Brazil. The American Pasta, had its first preparations dated from 1558, and the recipe included rose water, sugar, lemon juice, egg whites and a type of thickener that gave firmness to the dough (gum tragacanth) ("Professional Decorating", by Toba Garett). This icing is a plastic sugar mass, easy to apply and with a firm consistency, capable of supporting the weight of a second cake or being used for modeling, as well as being easy to cut.

[114] fondant can enhance a cake and turn it into a work of art. The application of American pastes (“Sugarpaste”) with excellent taste and texture is already known by the population in baking and confectionery.

[115] It is used in wedding, birthday and other commemorative cakes to give an impeccable, smooth and sophisticated finish, as well as being part of the modeling and decoration of sweets, giving wings to the imagination and creativity of cake designers.

[116] In the past, American paste was little known by most Brazilians. In recent years, however, it has become popular in the country, thanks in part to the ratings of cooking and gastronomy reality shows.

[117] According to chef Antonio Filho, from LC Restaurantes, American paste is one of the biggest global trends in the confectionery market. According to the chef, “Works of art and true sculptures with cakes have been carried out in our country, as well as competitions in this area” (Available at: http: //www.foodservicenews.com.br/pasta-americana-com- Brazilian way/).

[118] In Brazil, fondant reinvents itself in flavors, shapes and combinations to suit the taste and creativity of Brazilians. Seeking a certain distance from North American desserts - which may be considered too cloying by the Brazilian palate - Tupiniquin sweets add more national ingredients, such as tropical fruits (Available at: http: //www. foodservicenews. com. br/pasta -american-with-Brazilian way/).

[119] The fondant is used to cover cakes, and can also be used for some decorations. Its main function is to leave the surface of the cake completely smooth and ready to receive different types of decoration, such as flowers and objects molded in paste as well as decorations in royal icing with a icing nozzle. Another great option is to paint over the cake, so the paste would be a blank canvas. Allows infinite color combinations.

[120] In addition to allowing a different finish to the cake, the fondant allows different formats, models and decorations for the sweets. On the market, there are both industrialized paste options and ingredients for those who want to make it at home.

[121] As already described Rachel Campbell describes a recipe for “Sugarpaste”, with the following composition and commonly used today:

[122] - Icing sugar: 2,500 kg;

[123] - Crystal sugar: 0.125 kg;

[124] - Vegetable fat: 0.125 Kg;

[125] - Water: 0.300 L;

[126] - Cream of tartar: 0.010 kg;

[127] - Glucose: 0.125 kg;

[128] - Glycerin: 0.030 L;

[129] - Unflavored gelatin powder: 0.030 kg.

[130] To obtain the paste, mix the water, gelatin and vegetable fat in a bain-marie until the gelatin dissolves. Then add the cream of tartar, glucose, glycerin, icing sugar and granulated sugar and heat under stirring to 138 degrees. When the mixture is cold, beat until a homogeneous mass is formed.

[131] Another widely used way to prepare it is using the following ingredients: 6 tablespoons of water, 2 packets of unflavored gelatin powder (24 g), 2 tablespoons of hydrogenated vegetable fat, 2 tablespoons of glucose corn and 1 kg of icing sugar. In this way, just dissolve the gelatin in the water for 5 minutes, bring to the boil in a bain-marie and add the glucose and the vegetable fat, stir until it dissolves well, remove from the heat and gradually add the sugar until it forms a dough, once it is ready it should be spread on the worktop until it opens with a rolling pin, and then it is ready to be placed on your cake or pie (Available at: http: //www.tudogostoso.com.br/receita/10869-pasta -americana. html).

[132] Due to the good use of time and the options offered on the market, the use of industrialized pastes is recommended. Nowadays, there are great brands of fondant available in the market.

[133] However, Brazilian preferences have been changing, and in addition to wanting more incremented and differentiated cakes, they also want less sweet and healthier recipes, so it has been a challenge for pastry chefs to balance flavors to please consumers.

[134] Some drawbacks can be attributed to American pastes, such as their basic composition, which is refined sugar, nutritionally poor and restricted to consumption by people with diabetes, for example.

[135] Through studies based on the compositions of “Sugarpaste” or “Gum Paste” or American pastes, the elaboration of a paste coating recipe without added sugar was developed, as well as its method of use.

[136] The composition of this sugar-free paste covering of the present patent application is unprecedented in the world market, which generates a tasty, unique and most important product, using a combination of an artificial sweetener and a natural sweetener in its composition, sucralose and fructose, instead of using refined sugar as a base in its manufacture.

[137] The advantage of a sugar-free paste coating with similar characteristics, from the point of view of malleability, durability, brightness and texture to American Paste, is that the present sugar-free paste coating can also be packaged and stored, taking into account to the confectionery market due to the accessibility and durability of the product, expanding the possibilities of decoration and finishing in artistic confectionery, in addition to reducing the amount of sugar ingested by the general population.

[138] Another advantage of sugar-free paste coating compared to American Paste or “Sugarpaste” or “Gum Paste”, is that it is not sensitive to humidity, as it does not contain sugar in its composition. This difference in composition allows the product to be kept refrigerated, which is not advisable for fondant that contains sugar as a base ingredient, due to humidity.

[139] A great advantage of this product in artistic confectionery without sugar is due to the limitation in terms of variety of products for this purpose, also contributing as another product option without added sugar for consumers who have restrictions on the consumption of this product. ingredient.

[140] Ordinance/MS No. 29/98, which approves the “Technical Regulation for Fixing the Identity and Quality of Food for Special Purposes”, which includes food for diabetics, is quite clear when it says that there are no restrictions on the use of preservatives in diet foods. It expressly says: “The use of additives and technological aids is permitted within the same limits as those for similar conventional foods, provided they do not change the purpose for which the food is intended” Chapter 3 of the Ministry of Health manual, “ Nutritional Approach to Diabetes Mellitus”, which deals with sweeteners and dietary foods, does not include preservatives among their dietary restrictions, and it can be inferred that they do not exist to a greater degree than those existing for conventional foods (Available at: Copyright © - Brazilian Technical Response Service -http://www.responsetecnica.org.br).

[141] In the industrial production of sweets, to give texture to the sweets, the most suitable sweeteners are caloric or nutritive sweeteners, mainly fructose and sorbitol. However, as their ability to sweeten the product is lower than that of non-caloric sweeteners, they are used in greater quantities, which can cause an increase in the glycemic rate or diarrhea. This alert must be placed on the product label. Neither of the two, however, is indicated as the main sweetener, and its use must be combined with a non-caloric sweetener, such as sucralose, for example, which remains stable under extreme processing conditions, not losing its sweetening power in cooked foods. , baked or frozen (Available at: Copyright © - Brazilian Service of Technical Answers - http: //www. respondertecnica. org. br).

[142] In view of these health problems caused by excessive consumption of sugar, the elaboration of a sugar-free paste coating, object of the present patent, was developed in order to meet a consumer demand that has dietary restrictions, as well as the growing sugar-free food market, observing a pleasant taste, texture and color similar to American pastes on the market for confectionery purposes.

[143] It is precisely to supply the lack of sugar-free food products related to sugar-free baking and confectionery, as well as being able to be used in confectionery in general, an increasingly demanding and constantly expanding market, considering the trends and the growth of this food market, as well as being concerned with the population's dietary restrictions on sugar consumption, a coating without added sugar similar to the traditional fondant was developed, widely used in artistic confectionery, satisfying various requirements such as brightness, texture , malleability, moisture resistance, pleasant taste and durability.

[144] In a search in the patent databases, no patent document was found that uses the same process for preparing the sugar-free fondant intended here. The patents described below use different methods and obtain different results.

[145] Korean patent KR20160026767 entitled Composition And Manufacturing Method Of Soft Candy Sugar Free. This invention relates to a method of manufacturing a sugar-free candy, using a liquid sugar composition formed by mixing and homogenizing: in relation to 100 parts by weight of reduced starch syrup, 0.1 to 1 parts by weight of sucrose fatty acid ester, 0.1 to 1 part by weight sorbitan fatty acid ester, 15 to 20 parts by weight oil; 40 to 50 parts by weight of Isomalt, 1 to 5 parts by weight of starch modified with tapioca and 0.5 to 1 parts by weight of Fluran; And with respect to 100 parts by weight of the liquid sugar composition, from 10 to 20 parts by weight of sugar-free blending stock and from 1 to 5 parts by weight of other concentrates or flavors. The present invention relates to a method of manufacturing a sugar-free soft candy, capable of reducing damage by sugar and saccharides, maintaining the shape retention of the candy, avoiding stickiness, preventing tooth adhesive properties and improving the sensation. in the mouth increasing chewing properties. Different from what was intended, since the purpose of using sugar-free paste is not for consumption as a table candy, or to be consumed as a delicacy, but to be used as a topping and decoration for cakes and sweets in general, but the main difference is that the patent intended here uses sucralose and fructose or milk and fructose as sweeteners, which is not used in the Korean patent KR20160026767.

[146] The German patent DE4411584, entitled Sugar Free Fondant (Translation: Sugar-free fondant) refers to a sugar-free fondant containing: a) 69 to 85% by weight of lactitol, in which up to 50% by weight of lactitol may be substituted for one or more other sugar alcohols; B) 10 to 20% by weight of polydextrose; C) 0.01 to 5% by weight of cellulose derivative or 1 to 20% by weight of glycerol; D) 0 to 1% by weight of intensive sweetener; E) 4 to 20.99% by weight water; And f) 0 to 1% by weight of conventional auxiliary substances. The invention also relates to a process for the preparation of a sugar-free fondant, in which: a) the lactitol, the polydextrose, the cellulose derivative and/or the glycerol and, optionally, the auxiliary substances are mixed with the Water; B) this mixture is heated to 75 to 95 °C in a closed container while stirring until everything dissolves; C) the mixture is cooled to 35 to 60 °C while stirring slowly; D) the mixture is quickly stirred again, optionally seed crystals, water and/or intensive sweetener are added before or during stirring; And e) the vessel is emptied. This differs from the one intended here because, despite the German patent DE4411584 combining different sweeteners to produce fondant, it does not include the main items of the intended patent, which are sucralose or milk and fructose, in addition to using different preparation procedures.

[147] WO9421826 entitled Sugar Product, Process for its Production, and its Use. This invention relates to a substantially dry, substantially free-flowing fine product comprising sucrose or a sucrose-containing mixture, prepared by milling crystalline sucrose or substantially autogenous crystalline sucrose-containing mixture in a counter-jet mill employing as a carrier gas air under pressure and the temperature of which are regulated to minimize the formation of amorphous sucrose and grade the ground product to an average particle size of 5-25 µm. The invention also relates to a process for preparing such a fine product and using the product to prepare chocolate or ice, a chocolate or truffle filling, chewing gum and fondant, for fillings and coatings in bakery products and as seed crystals in the sugar industry. Different from the intended one, as it uses sugar (sucrose) or milk as the main ingredient in its preparation. In addition, the consistency of the product differs from the consistency of the sugar-free paste, which has elasticity, malleability and softness, maintaining its shape after being used in modeling in confectionery in general.

[148] US patent US 20130337140, entitled Sugar Free Fondant and Method for Preparing. A sugar-free fondant and method of preparing the same include combining gelatin and water to form a solid gel and combining predetermined amounts of Isomalt, Maltitol, salt and water to form a syrup which is then heated. The syrup and gel are mixed and cooled to form an intermediate portion A. The cornstarch and xylitol confectioner are combined to form. Intermediate portion B. Intermediate portion A is liquefied by heating and then mixed with intermediate portion B to form a sugar-free fondant. Different from what was intended, since the syrup made from Isomalt, Maltitol, salt and water, differs from that used in sugar-free paste, in which a syrup with the same function is obtained by mixing and heating water and fructose. In addition, the base sweetener for the preparation of the aforementioned patent is xylitol, not presenting sucralose or milk as an ingredient of the product.

[149] The German patent DE4228278, entitled Sugarless fondant for sweets, cakes covering etc. - comprising di: saccharide alcohol and useful for diabetics, preventing dental caries etc. (Translation: Icing for sugar-free cakes and sweets, including saccharide alcohol and being useful for diabetics and in preventing tooth decay, etc.). This invention is a new sugarless flux containing 75 to 90% by weight of disaccharide alcohol and 10 to 25% by weight of water. Claimed is a procedure for producing fondant, in which a mixture of 100 kg (dry matter) of disaccharide alcohol, 25 to 40 kg of water and 15 to 30 kg of an aqueous disaccharide alcohol syrup is mixed and cooked (1) At a temperature of 50 to 120 degrees. C and then cooled (3) to 45 to 90°C. The cooled material is mixed with 1 wt% disaccharide alcohol powder (5) as it settles and is further cooled. The disaccharide alcohol content is preferably from 82 to 87% by weight and the water content from 13 to 18% by weight. The disaccharide alcohol is mainly isomaltol, with a minor part of maltitol and/or sarcasine. The baked material is preferably cooled to 45 to 60 degrees. C in a refrigerator, or 60 to 90 degrees. C during a pre-setting process before being adjusted by mixing with powdered disaccharide alcohol. USE / ADVANTAGE - Fondant is used for glass wafers, for filling chocolates and in the production of confectionery, sweets. As it contains no sugar, fondant does not cause tooth decay or obesity and can be safely consumed by diabetics. In one example, 100 kg of isomaltol (dry substance), 37 kg of water and 25 kg of maltitol syrup having a solids content of 75% by weight were stirred under heating to 105-115 degrees. C in a dissolving kettle (1) and cooled to 60 degrees. C being moved by the pump (2) in a continuous cooler (3) at 250 kg/h. The dough is sent to an additional cooler (4) for kneading and adding. From 20 g / min. Isomaltol powder from a dosing device (5), and then sent to 45 degrees. C for product. container. It differs from what was intended because the sweeteners used in the process of obtaining said fondant are mainly isomaltol, with a smaller part of maltitol and / or sarcasin, unlike the sugar-free paste that presents sucralose and fructose as sweeteners based on its manufacture or milk in powder. Fondant and sugar-free paste differ in the way they are obtained, as well as in the consistency of the products during their application in cakes and sweets in general, fondant having a fluid consistency.

[150] Russian patent RU2561473 entitled Method For Manufacture Of Functional Purpose Sugar Fondant. Proposed method for making functional purpose sugar fondant that involves cooking, cooling, kneading sugar fondant syrup (with introduction of an aromatic additive and structure forming agent during the process) and molding to produce the target product. Sugar fondant syrup is used in the form of a mixture of sugar and palatinose in a ratio of 1: 3, molasses and water that is boiled at 108-110 ° C until the dry substance content is 88-90%. Kneading of the mixture is carried out at the rotation rate of the kneading screw equal to 300 for 10-12 minutes until homogeneous mass production. The aromatic additive is represented by a mixture of Bifidumbacterin probiotic and walnut leaf extract in a ratio of 1: 45, taken in an amount of 5-7% of the weight of sugar fondant, while the introduced structure-forming agent is represented by carrageenan in an amount of 0.25% of the total weight of sugar and palatinose in the syrup. The components of the mixture are used in the following proportion, % by weight: mixture of sugar and palatinose - 56.00-65.40; Molasses -7. 10-12. 20; Bifidumbacterin Probiotic Blend and Walnut Leaf Extract - 5.00-7. 00; Carrageenan - 0.14-0.16; Hydric balance. One uses walnut leaf extract produced by grinding walnut leaves (dried until the dry substance content is 10%) in a disintegrator and extraction in a mixture of water and ethanol at 60 °C for 2 h, the ratio of dried walnut leaf Powder mix for water and ethanol equal to 1:9. EFFECT: development of method for production of reduced calorie sugar content, reduction of process maintenance of products and expansion of product range of confectionery for dietary purposes. It differs from what was intended by using sugar as a base ingredient in the manufacture of the product, in addition to ingredients such as probiotics and leaf extract. The result of the aforementioned patent is a product with a reduced calorie sugar content, differing from the sugar-free paste because it is a sugar-free product in its composition, with a combination of sweeteners, sucralose and fructose or milk. . Important differences can also be observed in the process of obtaining the products and in their final consistency.

TECHNIQUE DESCRIPTION

[151] The composition of the present invention is according to Table 1:

[152] To obtain the paste, colorless powdered gelatine (between 1 and 15 g) must be dissolved in water (between 10 and 150 ml), sprinkling the gelatine over the water in a container, preferably made of glass (it can also be plastic, metal, wood, steel, aluminum, concrete, fiber, stone and marble), and allowing the mixture to rest for between 30 seconds and 10 minutes. After this period, heat the mixture for 5 to 15 seconds in the microwave at full power to dissolve the gelatine.

[153] Place the fructose (between 10 and 90 g) and the water (between 10 and 150 ml) in a pan, bring to a low boil until the mixture reaches a fine consistency, when the syrup reaches a temperature between 101 to 106 degrees Celsius. The other sweeteners will be added to this syrup, which must still be colorless: xylitol (between 10 and 150 g), maltitol (between 10 and 150 g), erythritol (between 10 and 90 g), STVE (between 1 and 10 g), maltodextrin (between 10 and 90 g), sucralose (between 20 and 90 g).

[154] To this mixture, add xanthan gum (between 0.1 and 10 g), CMC (between 0.1 and 10 g), cream of tartar (between 0.1 and 10 g), iodized salt ( between 0.5 to 5 g) and palm fat (between 1 and 80 g) and potassium sorbate (between 0.01 and 1 g).

[155] Transfer this mixture to a mixer and gradually add the corn starch (between 50 and 600 g), the white vanilla essence (between 1 and 10 g) and the white coloring (between 1 and 30 g). .

[156] This mixture must be kneaded until a homogeneous mass is obtained.

[157] So that the dough does not stick to your hands, you can use a sufficient amount of vegetable fat to grease your hands, as well as work on a bench sprinkled with cornstarch in sufficient quantity so that it does not stick.

[158] If the paste has a very firm consistency during this process, it can be put in the microwave every 5 seconds, until it becomes soft again. If necessary, a small amount of vegetable fat (between 0.1 and 10 g) can be added. This sugar-free paste recipe has an average yield of between 50 and 1300 g.

[159] A variation of the present sugar-free paste would be the complete replacement of sucralose by skimmed milk powder. For this, the recipe received some adaptations regarding the proportions of the ingredients, shown in Table 2 below:

[160] To obtain the folder, follow the same steps previously described.

[161] Homogenize the powdered milk (between 20 and 200 g) and the corn starch (between 50 and 600 g), and then gradually add these ingredients to the previous mixture, in a mixer.

[162] This mixture must be kneaded until a homogeneous mass is obtained.

[163] So that the dough does not stick to your hands, you can use a sufficient amount of vegetable fat to grease your hands, as well as work on a bench sprinkled with cornstarch in sufficient quantity so that it does not stick.

[164] If the paste has a very firm consistency in this process, it can be placed in the microwave for 5 to 10 seconds, and heating can be repeated for another 5 to 10 seconds, or as many times as necessary to achieve a smooth consistency. to beat. During the heating process, you should keep a container of water inside the microwave so that the sugar-free milk paste does not dry out. This sugar-free milk paste recipe has an average yield of between 50 and 500 g.

RESULTS OBTAINED

[165] An example result obtained using the proportions presented in the detailed description above is as follows, according to Table 3:

[166] To obtain the paste, colorless powdered gelatin must be dissolved in water, sprinkling the gelatin over water in a glass container, and letting the mixture rest for 30 seconds to 10 minutes. After this period, the mixture must be heated for 5 to 15 seconds in the microwave at maximum power to dissolve the gelatine.

[167] Put the fructose and water in a pan and bring to a low boil until the mixture reaches a thin thread, when the syrup will reach a temperature of between 101 and 106 degrees Celsius. All the sweeteners and xanthan gum, CMC, cream of tartar, palm fat, potassium sorbate and iodized salt will be added to this syrup, which must still be colorless.

[168] This mixture is transferred to a mixer, and the corn starch, white vanilla essence and white coloring are added little by little. This mixture must be kneaded until obtaining a homogeneous mass.

[169] So that the dough does not stick to your hands, you can use a sufficient amount of vegetable fat to grease your hands, as well as work on a bench sprinkled with cornstarch in sufficient quantity so that it does not stick.

[170] If the paste has a very firm consistency in this process, it can be microwaved for 5 to 10 seconds, and heating can be repeated for another 5 to 10 seconds, if necessary. If necessary, a small amount of vegetable fat (1 g) can be added. This sugar-free paste recipe has an average yield of 280 g.

[171] For the variation of the present sugar-free paste with the replacement of sucralose by skimmed milk powder, it can be exemplified using the following proportions, according to Table 4.

[172] To obtain the paste, colorless powdered gelatin must be dissolved in water, sprinkling the gelatin over water in a glass container, and letting the mixture rest for 30 seconds to 10 minutes. After this period, the mixture must be heated for 5 to 15 seconds in the microwave at maximum power to dissolve the gelatine.

[173] Put the fructose and water in a pan and bring to a low boil until the mixture reaches a thin thread, when the syrup will reach a temperature of between 101 and 106 degrees Celsius. All the sweeteners and xanthan gum, CMC, cream of tartar, palm fat, potassium sorbate and iodized salt will be added to this syrup, which must still be colorless.

[174] This mixture is transferred to a mixer, and the corn starch mixed with the powdered milk, the white vanilla essence and the white coloring are added little by little. This mixture must be kneaded until obtaining a homogeneous mass.

[175] So that the dough does not stick to your hands, you can use a sufficient amount of vegetable fat to grease your hands, as well as work on a bench sprinkled with cornstarch in sufficient quantity so that it does not stick.

[176] If the paste has a very firm consistency in this process, it can be microwaved for 5 to 10 seconds, and heating can be repeated for another 5 to 10 seconds, if necessary. If necessary, a small amount of vegetable fat (1 g) can be added. During the heating process, you should keep a container of water inside the microwave so that the sugar-free milk paste does not dry out. This sugar-free paste recipe has an average yield of 280 g.

ADVANTAGES OF THE PATENT

[177] The population's preferences have been changing, and in addition to wanting more incremented and differentiated cakes, they also want less sweet and healthier recipes, so it has been a challenge for bakers to balance flavors to please consumers.

[178] The American pastes used in confectionery and baking, have refined sugar as a basic component, nutritionally poor and restricted to consumption by people with diabetes, for example.

[179] Through studies based on the compositions of “Sugarpaste” or “Gum Paste” or American pastes, the elaboration of a paste coating recipe without added sugar was developed, as well as its method of use.

[180] The composition of this sugar-free paste covering of the present patent application is unprecedented in the world market, which generates a tasty, unique and most important product, using a combination of an artificial sweetener and a natural sweetener in its composition, sucralose and fructose, instead of using refined sugar as a base in its manufacture or using milk and fructose to replace sugar.

[181] The advantage of a sugar-free paste coating with similar characteristics, from the point of view of malleability, durability, brightness and texture to American Paste, is that the present sugar-free paste coating can also be packaged and stored, taking into account to the confectionery market due to the accessibility and durability of the product, expanding the possibilities of decoration and finishing in artistic confectionery, in addition to reducing the amount of sugar ingested by the general population.

[182] Another advantage of sugar-free paste coating compared to Pasta Americana or “Sugarpaste” or “Gum Paste”, is that it is not sensitive to humidity, as it does not contain sugar in its composition. This difference in composition allows the product to be kept refrigerated, which is not advisable for fondant that contains sugar as a base ingredient, due to humidity.

[183] A great advantage of this product in artistic confectionery without sugar is due to the limitation in terms of variety of products for this purpose, also contributing as another product option without added sugar for the consumer who has restriction on the consumption of this product. ingredient.

Claims (6)

Process for obtaining paste or fondant coating without added sugar, characterized by the use of fructose, maltodextrin, maltitol, erythritol, xylitol, stevia and sucralose. Process for obtaining sugar-free paste or fondant covering, according to claim 1, characterized by comprising the following steps:

• a) Dissolve the colorless powdered gelatine (between 1 and 15 g) in water (between 10 and 150 ml), sprinkling the gelatine over the water in a container and let the mixture rest between 30 seconds to 10 minutes and then heat for 5 to 15 seconds in the microwave at full power;
• b) Heat the fructose (between 10 and 90 g) and the water (between 10 and 150 ml) in a pan until the mixture is in a thin thread, when the syrup will reach a temperature between 101 and 106 degrees Celsius. The other sweeteners will be added to this syrup, which must still be colorless: xylitol (between 10 and 150 g), maltitol (between 10 and 150 g), erythritol (between 10 and 90 g), STVE (between 1 and 10 g), maltodextrin (between 10 and 90 g), sucralose (between 20 and 90 g).
• c) After dissolving the sweeteners from item “b”, mix the dissolved gelatin from item “a”, and add: xanthan gum (between 0.1 and 10 g), CMC (between 0.1 and 10 g), cream of tartar (between 0.1 and 10 g), iodized salt (between 0.5 and 5 g), palm fat (between 1 and 80 g) and potassium sorbate (between 0.01 and 1 g).
• d) After mixing item “c”, add white vanilla essence (between 1 and 10 drops), CMC (between 0.1 and 8 g), cream of tartar (between 0.1 and 9 g) , potassium sorbate (between 0.01 and 1 g) and mix again until the ingredients are completely dissolved;
• e) Transfer this mixture from item “d” to a mixer and gradually add the corn starch (between 50 and 600 g), the white vanilla essence (between 1 and 10 g) and the white dye ( between 1 to 30 g).
• f) This mixture from item “e” must be kneaded until obtaining a homogeneous mass.
• g) So that the dough does not stick to your hands, you can use a sufficient amount of vegetable fat to grease your hands, as well as work on a bench sprinkled with cornstarch in sufficient quantity to avoid sticking.
• h) If the paste has a very firm consistency in this process, it can be taken to the microwave every 5 seconds, until it becomes soft again. If necessary, a small amount of vegetable fat (between 0.1 and 10 g) can be added. This sugar-free paste recipe has an average yield of between 50 and 1300 g.

Process for obtaining sugar-free fondant, according to claims 1 and 2, characterized in that steps "b", "c" and "d" are sprinkled and mixed with the aid of a spatula. Process for obtaining sugar-free paste or fondant covering, according to claims 1 and 2, characterized in that step "e" can add essence, dye and corn starch (between 50 and 600 g). Process for obtaining sugar-free paste or fondant covering, characterized by the use of fructose, erythritol, xylitol, maltitol, stevia, maltodextrin, sucralose and milk. Process for obtaining sugar-free paste or fondant covering with added milk, according to claim 5, characterized by comprising the following steps:

• a) Dissolve the colorless powdered gelatine (between 1 and 15 g) in water (between 10 and 150 ml), sprinkling the gelatine over the water in a container and let the mixture rest between 30 seconds to 10 minutes and then heat for 5 to 15 seconds in the microwave at full power;
• b) Heat the fructose (between 10 and 90 g) and the water (between 10 and 150 ml) in a pan until the mixture is in a thin thread, when the syrup will reach a temperature between 101 and 106 degrees Celsius. The other sweeteners will be added to this syrup, which must still be colorless: xylitol (between 10 and 150 g), maltitol (between 10 and 150 g), erythritol (between 10 and 90 g), STVE (between 1 and 10 g), maltodextrin (between 10 and 90 g), sucralose (between 20 and 90 g).
• c) After dissolving the sweeteners from item “b”, mix the dissolved gelatin from item “a”, and add: xanthan gum (between 0.1 and 10 g), CMC (between 0.1 and 10 g), cream of tartar (between 0.1 and 10 g), iodized salt (between 0.5 and 5 g), palm fat (between 1 and 80 g) and potassium sorbate (between 0.01 and 1 g).
• d) After mixing item “c”, add white vanilla essence (between 1 and 10 drops), CMC (between 0.1 and 8 g), cream of tartar (between 0.1 and 9 g) , potassium sorbate (between 0.01 and 1 g) and mix again until the ingredients are completely dissolved;
• e) Transfer the mixture from item “d” to a mixer and gradually add the corn starch (between 50 and 600 g), powdered milk (between 20 and 200 g), white vanilla essence ( between 1 and 10 g) and the white dye (between 1 and 30 g).
• f) This mixture from item “e” must be kneaded until obtaining a homogeneous mass.
• g) So that the dough does not stick to your hands, you can use a sufficient amount of vegetable fat to grease your hands, as well as work on a bench sprinkled with cornstarch in sufficient quantity to avoid sticking.
• h) If the paste has a very firm consistency in this process, it can be taken to the microwave every 5 seconds, until it becomes soft again. If necessary, a small amount of vegetable fat (between 0.1 and 10 g) can be added. This sugar-free paste recipe has an average yield of between 50 and 1300 g.
• i) Process for obtaining sugar-free American paste, according to claims 5 and 6, characterized by steps "b", "c" and "d" being sprinkled and mixed with the aid of a spatula.
• j) Process for obtaining sugar-free paste or fondant covering, according to claims 5 and 6, characterized in that step "e" can add essence, coloring and corn starch and powdered milk (between 20 and 200 g).