CN1463180A - Method for preparing non packaged hard-boiled candies based maltibol syrup - Google Patents

Method for preparing non packaged hard-boiled candies based maltibol syrup Download PDF

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Publication number
CN1463180A
CN1463180A CN 02802092 CN02802092A CN1463180A CN 1463180 A CN1463180 A CN 1463180A CN 02802092 CN02802092 CN 02802092 CN 02802092 A CN02802092 A CN 02802092A CN 1463180 A CN1463180 A CN 1463180A
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Prior art keywords
maltitol
candy
polysaccharide
boiled goods
preferable
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Chinese (zh)
Inventor
G·里瓦多-杜马
B·道奇
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Roquette Freres SA
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Roquette Freres SA
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Publication of CN1463180A publication Critical patent/CN1463180A/en
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
    • A23G3/366—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins containing microorganisms, enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/346—Finished or semi-finished products in the form of powders, paste or liquids
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/38—Sucrose-free products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
    • A23G2200/02—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing microorganisms, enzymes, probiotics
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
    • A23G2200/06—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing beet sugar or cane sugar if specifically mentioned or containing other carbohydrates, e.g. starches, gums, alcohol sugar, polysaccharides, dextrin or containing high or low amount of carbohydrate

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Inorganic Chemistry (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Microbiology (AREA)
  • Nutrition Science (AREA)
  • Confectionery (AREA)
  • Jellies, Jams, And Syrups (AREA)

Abstract

The invention concerns a method for preparing sugar-free non-packaged hard-boiled candies, which consists in cooking a maltitol syrup, characterised in that said syrup comprises relative to dry matter 67 to 77 %, preferably 70 to 75 wt. % of maltitol and 9 to 20 %, preferably 10 to 18 % of polysaccharides non-hydrolysable by amyloglucosidase. The invention also concerns a sugar-free non-packaged hard-boiled candy characterised in that it comprises relative to its dry matter 65 to 77 %, preferably 70 to 75 % of maltitol and 9 to 20 %, preferably 10 to 18 % of polysaccharides non hydrolysable by amyloglucosidase.

Description

The specification preparation is based on the method for the non-wrap boiled goods of maltitol syrup
The present invention relates to prepare the method for the non-wrap boiled goods that contains maltitol syrup.For purpose of the present invention, the non-wrap boiled goods is the boiled goods of not selling with the single tablet packing form.
Simultaneously, the invention still further relates to the novel non-wrap boiled goods that contains maltitol syrup.
Boiled goods is also referred to as ripe sugar refinery fruit (boiled sweet) usually, it be a kind of solid shape and unbodied candy basically.
In France and other place, many candies of selling all are sugar-frees now.Their purpose is to satisfy the desired value of the consumer of sustainable growth than diet and the healthy Lifestyle of more being concerned about in the past them.Making a start of sugar-free candy can be traced back to the 1950's, and first kind of industrial boiled goods appeared on the market of Germany at that time.These candies are to be based confections with the D-sorbite, are made by casting.Described polyalcohol has replaced traditional sugar and dextrose syrup that uses in should be with the field.Because the cause of D-sorbite candy mass crystallization is so they are atypical products.
Afterwards, the present inventor had developed non-dental caries and the not crystallizable maltitol syrup LYCASIN of causing 80/85, make to prepare unbodied fully ripe sugar refinery fruit that this candy is comparable with traditional candy aspect pellucidity.Have other polyalcohol today on market, they are in the pluses and minuses that exist aspect the manufacturing sugar-free hard candy fruit separately.
Boiled goods absorbs water, and when this candy is preserved under normal temperature and damp condition, is easy to absorb moisture from atmosphere, and the result is easy to become sticky.In order to prevent that boiled goods from adhering (if so can allow people be difficult to consumption) mutually,, for example they are packed with fluid-tight wrapping paper more or less usually with they single tablet packings.The boiled goods of wrapper is packaged in the sack, and this equally also forms fluid-tight barrier more or less between boiled goods and air moisture, thereby further strengthens the preservation of boiled goods.
Modal conventional boiled goods contains the residual moisture of about 2-5% on market, its solids content is generally the sucrose of 10-60% and the dextrose syrup dry of 40-90%, basically based on the sugar-free hard candy of maltitol syrup fruit usually by single tablet packing, and be contained in the sack.
In order to reduce the cost of its packaging material, and satisfy the hope that the consumer expects to obtain not have the practical product of independent packing, boiled goods manufacturer seeks to reduce the water imbibition of candy usually, sells so that its candy grain with non-single tablet packing is contained in more cheap packing such as the cardboard case.
Developed multiple solution.Aspect stable, isomaltoketose (isomalt) may be eliminated the worry of this respect, and no longer needs complexity and expensive fluid-tight packing.
But isomaltoketose is a kind of product of costliness, therefore also is unsuitable for as extender in a large amount of production.
Also exist at present other to be used to be manufactured on the technology of sufficiently stable boiled goods when storing.
First kind solution is to produce the D-sorbite that boiled goods is used.This polyalcohol is by forming micro-crystallization in candy pieces and on the surface, and can be used for making hydrostabile boiled goods.Bore hole be can't see this micro-crystallization, and boiled goods becomes translucent after production immediately.But, its surface meeting albefaction along with the time, thus its aesthetic feeling is reduced.In addition, the boiled goods that the contains D-sorbite processing that can not be formed, and can only being cast, and because their hardening process relates to crystallization process, so this hardening process very slowly (usually will above 1 hour).The sclerosis of other nature of glass boiled goods only depends on the cooldown rate of boiled goods, only needs a few minutes to get final product.
Second kind of solution is to make boiled goods delustring (frosting), described in EP 0630575 (the applicant is the owner of this patent).Delustring is the surface that a kind of crystallizable syrup is applied to boiled goods, and this syrup is generally sucrose most.Sucrose has produced a barrier at the water exchange in the lip-deep crystallization of boiled goods.But the delustring meeting disappears the translucent through the boiled goods of delustring, and the outward appearance of white occurs.Another solution is to be used to be called the technology of (oiling) of oiling, this is a kind of technology of coating of the fatty material that uses monoglyceride and two glyceride types, and this technology is essential for jelly candy (normally drug type).The shortcoming of this method is, it does not produce effective barrier to surrounding air moisture, and the candy that its produces has fatty speciality, and this is inappropriate for card board package especially, and this also can not allow consumer satisfaction.
The third solution provides a kind of concrete carbohydrate composition, and this solution makes the boiled goods sugar-free, and to moisture and thermally-stabilised, and its surface or core do not become opaque and bleach along with the time.
Therefore, many compositions have been proposed.For example, the applicant's patent EP0561089 has proposed to have the carbohydrate composition of the hydrogenation of a specific character, selects said composition, so that boiled goods produces the stability that strengthens.But described carbohydrate also is not used in the boiled goods of producing non-wrap, because use the boiled goods of this composition production must use wrapper.Thereby, also there is other solution based on isomaltoketose in order to produce the enough stable sugar-free candy that makes that they are not sold with single tablet packing.
Particularly, can use the mixture of 60-80% isomaltoketose and 20-40% maltitol syrup or 20-40% dextrosan.But these mixtures are very expensive.
Also can adopt the method described in the patent EP518770 that the applicant has.But, this method relative complex.
In the applicant's patent application FR01 02677, another kind of solution has been proposed also, this solution comprises that slurries that use is made up of at least a polyalcohol, at least a high molecular weight polysaccharide and at least a fatty material wrap and is coated with, bag is coated with the sugar-free hard candy fruit, to produce hard and translucent coating.But with respect to the conventional method of producing boiled goods, it is an extra step that described bag is coated with.
In US-A-5236719, cyclodextrin and xylitol, D-sorbite or maltitol one are used from the production boiled goods, wherein adopted chromatography that low molecular weight compound is removed from this cyclodextrin, the commodity of this cyclodextrin are called FIBERSOL G.Described maltitol boiled goods contains the maltitol syrup of about 10-75% and 80% cyclodextrin.With after air contacts, they are easy to absorb immediately water, become viscosity at the boiled goods that is made by these compositions.Therefore, certainly will be with they single tablet packings.
At last, the boiled goods that contains 50% maltitol and 50% crystallization inhibitor has been described among the applicant's the EP-A1-0954982, this crystallization inhibitor can be the cyclodextrin as hydrogenation, and these boiled goods are because the characteristic of their undue viscosity is equally also wanted single tablet packing.
Therefore, the objective of the invention is to overcome the shortcoming of prior art, a kind of production sugar-free, non-wrap of novelty, the method for translucent boiled goods are provided, this class candy has also been represented and has been satisfied people to the expectation of candy and this area (promptly, the product that obtains by the produced in conventional processes of producing traditional sugar-free hard candy fruit) marked improvement of other various requirement, this class candy has the stability that significantly improves when preserving, thereby makes them not need single tablet packing.
After carrying out deep research, the applicant has found to realize purpose of the present invention, and, when adopting special, suitable method, when using special maltitol syrup to produce candy, different with all expectations is to produce the stable boiled goods that contains maltitol syrup, this candy need not packing, especially need not use wrapper.
No matter how long crossed, the stability of boiled goods of the present invention all is qualified, and does not need single tablet packing, also following situation can not occur:
---become sticky
---deform under the common climate temperature in summer.
The applicant finds, astonishing and beyond thoughtly be, adopt a kind of special method, advantageously use a kind of special maltitol syrup, the boiled goods of the non-wrap that the possible quality of production is very high, this boiled goods only produces slight viscosity (if sticking words).
The applicant finds after the work of carrying out him, uses the special maltitol syrup of the polysaccharide of the maltitol solid that contains 67-77 weight % and 9-20%, is the necessary factor of realizing above-mentioned purpose, and wherein this polysaccharide can not be by the amyloglucosidase hydrolysis.
For those skilled in the art, according to many technology prejudice, this is to allow the people surprised especially.
Particularly, in the prior art maltitol content be 50-86% maltitol boiled goods (described in EP-B1-0561088 or EP-B1-0533334) its all do not have enough stability so that the form that they can non-single tablet packing is sold.In fact, especially establishing a kind of like this viewpoint among the EP-B1-0533334, that is, use contains the syrup that is less than 77% solid maltitol and can obtain the height moisture absorption, glue very much, be easy to soft boiled goods, but this class boiled goods is keeping nature of glass outward appearance simultaneously; Contain the slurries that surpass 86% solid maltitol and will obtain lacklustre and opaque boiled goods and use, this be owing to maltitol on its surface in the core cause of crystallization.Therefore, preferred range is the maltitol of 77-86%, but that the gained boiled goods is only only in being present in the simple grain wrapper time is stable.Argumentation about this respect, can be referring to " development of sweetener-3 " (the Developments inSweeteners-3) that edits by T.H.Grenby, Elsevier Applied Science publishes, in " MALBIT and in Application in Food Industry " (MALBIT and its application in the Food Industry) chapter of writing by I.Fabry on the 83-108 page or leaf, wherein, on the 97th page, pointed out by MALBIT It is that highly impermeable material is packed to steam that all boiled goods that maltitol syrup begins to produce all need a kind of.
In the applicant's EP-B1-0611527, also to have described by the initial production boiled goods of slurries that is rich in maltitol (more than 78% solid), this candy also is to be stable by wrapper the time only.
Therefore, the invention provides a kind of method of producing the boiled goods that contains maltitol syrup of non-wrap, this method comprises boils maltitol syrup, it is characterized in that described slurries contain the maltitol of 67-77% dry weight and the polysaccharide of 9-20% dry weight, this polysaccharide can not be by the amyloglucosidase hydrolysis.What preferably, described maltitol syrup contained the maltitol of 70-75% dry weight and 10-18% can not be by the polysaccharide of amyloglucosidase hydrolysis.
The applicant is after having carried out very long research work, in fact also find boiled goods single tablet packing, that do not use this special slurries to make, astonishing and unexpectedly have temporary transient phase of slight viscosity, after this past phase, described boiled goods separately between adhesion no longer mutually, and As time goes on can keep released state effectively.If after production is finished but before vanning, make these boiled goods in environment temperature and moisture, experience a maturation period, the then above-mentioned temporary transient phase of viscosity will be shortened dramatically, when this maturation period finishes, the boiled goods complete stability, and do not need single tablet packing.But, do not adopt the described maturation period can obtain extraordinary result yet.
According to a general embodiment of the present invention, the inventive method comprises that the maltitol solid that adopts ripe refining routine techniques known to the skilled to boil to contain 67-77 weight %, preferable 70-75 weight % and 9-20%, preferable 10-18%'s can not be obtained the non-wrap boiled goods that its final water content is less than 5%, is preferably 1-3.5% by the slurries of the polysaccharide of amyloglucosidase hydrolysis.As feature, 180 ℃ temperature and atmospheric pressure are suitable, perhaps are lower than 180 ℃ temperature under vacuum, and these conditions only are illustrative.After having boiled described maltitol syrup, the active component that one or more can be selected from fumet, reinforcement sweetener, acids, pharmaceutical active key element, mineral matter such as calcium or magnesium and colouring agent adds.At last, adopt the burning casting in the routine techniques or the processing that is shaped that boiled goods is shaped, it is packaged in as in the hardboard box then, do not need its minute single tablet packing.
As for maltitol syrup used in the present invention, this slurries can adopt any method preparation, advantageously according to the applicant in the method described in its EP-B1-561089 preparation, what described like this maltitol syrup contained the maltitol solid of 67-77 weight % and 9-20% can not be by the polysaccharide of amyloglucosidase hydrolysis.
" can not by the polysaccharide of amyloglucosidase hydrolysis ", be meant the polysaccharide described in the EP-B1-0561089, definition corresponding to total dietary fibre, its amount is by the F test determination corresponding to the test of SIGMA chemical company research and development, and detailed explanation (also can with it as a reference) is also arranged in described document.
The preferable hydrogenation monose that is less than 5 solid weight % that also contains of described maltitol syrup.Particularly, described maltitol syrup contains the D-sorbite that is less than 5 solid weight %.
Remaining proportion beyond the maltitol syrup proportion of the present invention, can form by being suitable for producing sugar-free hard candy any compound really, as the isomaltoketose (ISOMALT) of hydrogenation, heavy cyclodextrin (concrete FIBERSOL as is known, MATSUTANI company sells), the oligosaccharides of hydrogenation and polysaccharide (concrete as maltotriose alcohol (maltotriitol), maltotetraose alcohol (malttetraitol)), and other with the oligosaccharides and the polysaccharide of the hydrogenation that obtains of hydrogenation again after the starch hydrolysis.
As for the concentration of water in the slurries used in the present invention, be preferably and select a kind of solids content, make maltitol supersaturation in these slurries in the time of 20 ℃, the latter is amorphous state under the storage temperature of routine like this.This is generally greater than 60%, and is preferable greater than 65%, better for 70%.
The present invention also provides the boiled goods of a kind of non-wrap, sugar-free, it is characterized in that, with solid content meter, what this candy contained the maltitol of 65-77 weight %, preferable 70-75 weight % and 9-20%, preferable 10-18% can not be by the monose of amyloglucosidase hydrolysis.
Known to the applicant, this class non-wrap, sugar-free hard candy really are novel industrial products, and it is stable when preserving, and therefore are suitable for the packing of non-simple grain.Particularly, the existing boiled goods that is made by maltitol syrup does not have any packing of can enough stably not having single tablet packing.
The water content of non-wrap boiled goods of the present invention advantageously for being less than 5%, is preferably 1-3.5%.
At least a reinforcement sweetener can become the part of the composition of non-wrap boiled goods of the present invention, as aspartame, acesulfame K, Suker Larousse (sucralose) and stevioside, strengthens sweetener and is not limited to listed these.The purpose of these sweeteners is to regulate the organ sensory characteristic of boiled goods of the present invention.
Simultaneously, purposes according to reality, non-wrap boiled goods of the present invention also can contain fumet, colouring agent, acids, plant extract, vitamin, pharmaceutically active key element and mineral matter such as calcium or magnesium, and boiled goods of the present invention can contain these materials or their mixture separately.
The present invention also provides a kind of special maltitol syrup, it is characterized in that, its solid content meter, what it contained the maltitol of 67-77 weight %, preferable 70-75 weight % and 9-20%, preferable 10-18% can not be by the monose of amyloglucosidase hydrolysis and the hydrogenation monose that is less than 5%, and remaining ratio is made up of the oligosaccharides and the polysaccharide of the isomaltoketose that is selected from hydrogenation, heavy cyclodextrin and hydrogenation in 100%.In a preferred version, ratio remaining in 100% ratio of described maltitol syrup is made up of the oligosaccharides and the polysaccharide of hydrogenation.
This maltitol syrup special, through selecting has astonishing and beyond thought making by its sugar-free hard candy that makes and really has the ability of desirable stability, thereby makes this class candy not need to pack through single tablet packing.Therefore, the present invention also provides the purposes of this slurries in producing non-wrap, sugar-free hard candy fruit.
In the help of following embodiment, can understand the present invention better, these embodiment are illustrative and nonrestrictive.
Embodiment 1
Be prepared as follows various maltitol syrup, its maltitol solids content is respectively 60%, 65%, 70%, 75% and 80%, and what contained in these slurries can not be 10-20 solid % by the amount of the polysaccharide of amyloglucosidase hydrolysis in the F test.
Simultaneously, in order to compare, prepared the maltitol syrup of 75 solid weights, these slurries do not contain can not be by the polysaccharide (MALTISORB of amyloglucosidase hydrolysis , 75/75, the applicant sells).These slurries composed as follows:
The composition of slurries (solid weight %) ??A ??B ??C ??D ??E ??F
Final maltitol content ??60 ??65 ??70 ??75 ??80 ??75
According to the F test, can not be by the polysaccharide of amyloglucosidase hydrolysis ??20 ??17.5 ??15 ??12.5 ??10 ??＜5
Under 180 ℃, atmospheric pressure, boil above-mentioned these slurries, use the peppermint seasoning then, painted.Their water content is approximately 1.5%.
Boiled goods is packaged in the hardboard box, and these boxes are packed with film after production immediately, then, packaged candy are placed in 66% relative humidity, 20 ℃ the drier 10 days.
In process of the test, these boxes are operated, with the viscosity (whether candy is removable) of assessment assessment boiled goods.
The outward appearance of boiled goods and the evaluation of viscosity are summarized in the following table.The grade of viscosity is as follows:---" 0 " is if candy can move in box---" 0+ " is if candy can move after slightly shaking box---, and "+" is if candy is kept motionless (bonding together each other) in box
????A ????B ????C ????D ????E ????F
Viscosity after 10 days ????+ ????+ ????0+ ????0+ ????0 ????+
The outward appearance of boiled goods Distortion, bonding each other Bond each other Speckle is arranged Speckle is arranged Spottiness (white) Distortion, bonding each other
From the viscosity angle, also unsatisfactory by the boiled goods that slurries A and B make, their maltitol content is not enough to stop the absorption of moisture.
The boiled goods of being made by slurries E does not have viscosity, but very rapidly becomes white, and the outward appearance that this is unfavorable for them makes them be not suitable for selling.
By the boiled goods that slurries F makes, though its maltitol content is identical with boiled goods D, the words of single tablet packing can not sold.
On the contrary, the boiled goods (the present invention) that is made by slurries C and D can be satisfactory fully.They have the small spot that does not influence their performances.Therefore, these boiled goods can be packed in the mode of non-single tablet packing fully.
Embodiment 2
The above-mentioned boiled goods that is made by slurries D is divided into two batches, its viscosity dynamics under 66% relative humidity and 20 ℃ of temperature is studied.First is packaged into after production in the carton box immediately, second batch of maturation period of then experiencing 4 days under the condition of viscosity test in advance.Then under the condition of 66% relative humidity and 20 ℃, these two batches of candies are carried out 10 days by a definite date viscosity test.The viscosity grade is with top identical.
The results are shown in the following table:
The boiled goods of slaking The boiled goods of slaking not
1 day ---(slaking) ????0
2 days ---(slaking) ????0
3 days ---(slaking) ????0
4 days ---(slaking) ????0+
7 days ????0 ????0+
9 days ????0 ????0
10 days ????0 ????0
From the viscosity angle, and though be slaking or the boiled goods of slaking not, all meet the demands fully.The result proves, for the boiled goods of slaking not, do not produce adverse influence to its final stability several days of short duration tack range.

Claims (8)

1. produce non-wrap, sugar-free hard candy method really for one kind, this method comprises the step of boiling maltitol syrup, it is characterized in that what described slurries contained the maltitol of 67-77 solid weight %, preferable 70-75 solid weight % and 9-20%, preferable 10-18% can not be by the polysaccharide of amyloglucosidase hydrolysis.
2. the method for claim 1 is characterized in that, described maltitol syrup also contains the hydrogenation monose that is less than 5 weight %, specifically is to be less than 5% D-sorbite.
3. as each described method in claim 1 and 2, it is characterized in that described maltitol syrup also contains at least a oligosaccharides of hydrogenated isomaltulose, heavy cyclodextrin and hydrogenation and the compound of polysaccharide of being selected from.
4. as each described method among the claim 1-3, it is characterized in that described method also comprises: before packing, carry out earlier slaking at ambient temperature.
A non-wrap, sugar-free hard candy fruit, it is characterized in that with solid content meter, what this candy contained the maltitol of 65-77%, preferable 70-75% and 9-20%, preferable 10-18% can not be by the polysaccharide of amyloglucosidase hydrolysis.
6. non-wrap as claimed in claim 5, sugar-free hard candy fruit, it is characterized in that this candy also contains independent a kind of or their mixtures each other that are selected from reinforcement sweetener, fumet, colouring agent, plant extract, vitamin, pharmaceutical active key element, organic acid and the mineral matter.
7. as each described non-wrap, sugar-free hard candy fruit in claim 5 and 6, it is characterized in that the water content of this candy is less than 5%, is preferably 1-3.5%.
8. maltitol syrup, it is characterized in that, with solid content meter, what these slurries contained the maltitol of 67-77 weight %, preferable 70-75 weight % and 9-20%, preferable 10-18% can not be by the polysaccharide of amyloglucosidase hydrolysis, and the hydrogenation monose that is less than 5%, ratio remaining in 100% ratio is the oligosaccharides and the polysaccharide of hydrogenation.
CN 02802092 2001-05-22 2002-05-16 Method for preparing non packaged hard-boiled candies based maltibol syrup Pending CN1463180A (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
FR0106733A FR2825001B1 (en) 2001-05-22 2001-05-22 PROCESS FOR THE PREPARATION OF NITROGEN BAKED SUGARS IN MALTITOL SYRUP
FR01/06733 2001-05-22

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CN1463180A true CN1463180A (en) 2003-12-24

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CN 02802092 Pending CN1463180A (en) 2001-05-22 2002-05-16 Method for preparing non packaged hard-boiled candies based maltibol syrup

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EP (1) EP1296562A1 (en)
JP (1) JP2004520078A (en)
CN (1) CN1463180A (en)
FR (1) FR2825001B1 (en)
WO (1) WO2002094031A1 (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101060787B (en) * 2004-08-10 2010-06-23 甜糖（曼海姆/奥克森富特）股份公司 Organoleptically improved and storage stable hard candy
CN101164450B (en) * 2006-10-17 2016-06-15 罗盖特公司 Granulated sweetening composition

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JP5267527B2 (en) * 2010-09-27 2013-08-21 ユーハ味覚糖株式会社 Hard candy

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Publication number Priority date Publication date Assignee Title
CN101060787B (en) * 2004-08-10 2010-06-23 甜糖（曼海姆/奥克森富特）股份公司 Organoleptically improved and storage stable hard candy
CN101164450B (en) * 2006-10-17 2016-06-15 罗盖特公司 Granulated sweetening composition

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FR2825001B1 (en) 2005-02-25

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