DE1960592A1 - Fruit sugar sweets conts insulin or starch - derivatives - Google Patents

Abstract

Stable, solid sweets suitable for diabetics are made by adding 1-50% insulin to 99-50% laevulose or fruit sugar syrup at the start or during manufacture. A modified fruit sugar sweet, unsuitable for diabetics, contains starch or starch derivatives, such as amylose, amylopectin, starch syrup, dextrin or dextrane, instead of or in addition to insulin.

Description

Fructose candies and process for their production As for the Diabetic sucrose sweets are generally banned, many have been tried undertook to make diabetic candies from sugar substitutes. Included it was found that the sugar substitute sorbitol is relatively easy to process into candy can be. But sorbitol has only about 60% of the sweetness of sucrose and has, especially enjoyed in larger quantities, the unpleasant disadvantage of being strongly laxative to act. In addition, the taste and behavior when sucking is noticeably different than with sucrose. In addition, sorbitol sweets tend to wear off after a while change in crystal structure to become crumbly. For these reasons is a candy aui sorbitol base is only an inadequate substitute for a sucrose candy.

The sugar substitute fructo-e is a part of the diabetes diet (Laevulose, fruit sugar) through more and more, because egg sugar has about 120 % of the sweetness of sucrose, works @icht ab @ ührend and is tasty very similar to sucrose. Many aromas and flavors are derived from fructose even improved and refined. However, it has not yet succeeded in making fructose @ormstabil to be processed into bo @ bons. Borbons made from pure fructese are made not completely hard and melt after a short time.

It has now been found that eim fructose candy can be obtained in a simple manner that is firm and durable and each parts of pure fructose sweets does not have me @ r.

The consumption for the production of fruit sugar @onbons is @ emäß the Invention characterized in that at the beginning or in the course of the manufacturing process the starting materials, such as fructose or pructose syrup, inulin are added.

Instead of inulin you can also use starch and starch breakdown products Use to make fruit @ sugar bo @ bons. These are then for diabetics less suitable or even ungee @@ et, because these sick people do not have any food should enjoy with added glucose or an additive containing grape mint, because the substances mentioned represent harmful carbohydrates for diabetics.

As starch and starch breakdown products, e.g. @@@ lose, @@@ l @ -paktin, Starch syrup (capillary syrup) or starch g @@ mi (Dextri @, but also other polysaccharides, e.g. dextrans, into consideration.

If you use the substances mentioned instead of inulin, you can to make a product that is cheaper.

In one embodiment of the method according to the invention, it melts you put a mixture of fructose and inulin together, which foams up to auo is heated and then cooled rapidly, with @ e @ levels @ all in known Way @ eruchs-, flavorings and / or active ingredients are incorporated and the so obtained mass is processed in the usual way to candy.

Experiments have shown that candies are obtained that are characterized by @ i @ e @ute stability, if you mix Lischun- @ en from @@ to @@% Eructose and 1 to @@% inulin, preferably 95 Dis 85% fructose and 5 to 15% inulin together. The melt is expediently in motion @ ehal @ en, @obei especially It is advantageous to stir quickly before foaming in order to avoid a sudden, too-finished one To prevent foaming. It is best to take the melting pot off the fire as soon as possible Greater blistering can be observed in the melt. The one that still occurs afterwards Foam formation can then be easily stopped by stirring quickly and regular peeling, further stirring is advisable, between 120 ° and 60 ° C add the odor, taste and / or active ingredients. Heat sensitive or fleeting stoners, e.g. essential oils, are preferably below 100 ° C quickly mixed in. The l @ asse is then poured into molds; The first speed can be accelerated considerably by cooling. The candies are in a very short time become so firm that they can be assembled in the usual way.

Commercially available fructose syrups can also be prepared using the method described easy to make into candy. In this case you mix the fructose syrup with 1 to 50% inulin, preferably 5 to 15%, based on the dry matter of the Syrups, and preferably heat the mixture until the completely evaporated Water content. Because at too high temperatures it tends to char and therefore the If the melt is dark brown to black in color, it makes sense to mix the Removal of water by heating at reduced pressure. Here it has proved to be expedient not to exceed a temperature of 100 to 120 ° C, because then caramelization processes begin. To ensure an even distribution To ensure that the inulin is in the melt, the mixture is expediently left in place swell of inulin and syrup for 1 to 48 hours. The water @ free melt, its extraction was described above, is then weiterverar @ citet in the manner indicated.

@ruchvzker b @@ i @ zt the characteristic property, flavoring substances (essential oils and essences) to refine, which is why they are made from them Sweets are particularly suitable for fruit flavors. In doing so, the taste of essential Oils, such as lemon oil or P @@ - fermint oil, and of essences, such as orange essence or Apple essence, through the addition of organic acids, e.g. citric acid or tartaric acid, to be further improved.

However, medicinal sweets can also be produced according to the method according to the invention Produce a wide variety of indications by using the @@@ talking drugs into the @ esch @ olze @@ candy mass incorporated. The importance of the Candy as a drug carrier is increasingly coming to the fore because of the Slowly dissolving in the mouth already a large part of the active ingredients immediately from the Mucous membrane can be absorbed. By developing a durable and comfortable Luckable sweets can thus also be used for diabetics as a treatment in the event of illness can be significantly improved. So for ci.Cfl diabetics new drugs are produced, e.g. against colds cough drops, in which e.g. Cough suppressants such as codeine or oxeladin are processed, or bronchial sweets, e.g. by using thyme extract, ammonium chloride or Gua @ akolgl @ e @@ - inether, or throat candies, for example using formalin, borax or neomycin; Influenza candies can contain echinacin extract, ohinin, phenacetin or ascorbic acid, for example getting produced. However, centrally acting drugs can also be processed using agents such as acetylsalicylic acid or lactophenin. For stimulation sweets one uses e.g.

Cola extract or caffeine and sedatives such as @atriumbromid for tranquilizers, valerian extract, hops extract or barbiturates.

New circulatory drugs can also be created for diabetics e.g. heart candy, by adding heart-active substances such as orataegus extract, sea onion extract or digitalis processed.

Antihypertensive candies for diabetics are made according to the new procedure made by using rauwolfia extract or tetraethylammonium while for example phenylethylamine derivatives for blood pressure-increasing candies or for vein sweets e.g. horse chestnut extract, melilotus extract, Hesparidin or rutin. Laxative candy can also be easily made, for example with Castor oil, aloe extract, rhubarb extract or phenolphthalein. Likewise, vital ones can be Substances like vitamins or hormones in candies are processed by new ones pleasant dosage forms can be created, or candies can be used in exchange for special Deficiency symptoms are developed, for example by mixing up individuals Minerals or complete trace elements, individual amino acids or amino acid combinations.

Some production examples are given below.

Example 1 Orange fruit candy: Laevulose syrup 70% 130.0 inulin 10.0 Citric acid (finely powdered) 1.5 Orange essence 1.5 Orange oil o.2 Iaevulose syrup and Inulin T: Teraep mixed and left closed for 12 hours. Afterward the water is removed from the mixture by heating at 18-25 mm pressure. The Roch Trial is stopped at 1200/20 mm and the citric acid is immediately stirred in. At 80 ° C the mixture of orange essence and orange oil is stirred in and the hate immediately poured into molds.

Example 2 Lemon fruit candies: Laevulose syrup 0% 13.0 Inulin 10.0 Citric acid (flax powdered 2.4 lemon oil o.4 The preparation is carried out accordingly the description for example 1.

Example 3 Peppermints: Fructose (crystalline 90.0 Inulin 10.0 Citric acid 0.2 Peppermint oil 0.5 Menthol 0.1 Fruit sugar and inulin are mixed and slowly melted while stirring, As soon as a stronger bubbling begins, if the crucible is removed from the fire, it becomes too strong due to vigorous stirring Foaming avoided and the melt slowly cooled with continued stirring. At 100 ° C the citric acid is mixed in, at 80 ° C the mixture of peppermint oil and menthol quickly stirred in and then immediately poured the @asse into molds.

Example 4 Vein candies: -Crystalline fructose 80, o Inulin 13, o TIesDeridin 0.5 rutin 0.5 lesculin 0.5 witch hazel extract 1.5 sweet clover extract 2, o harem thistle extract 2.0 Orange oil 0.3 Citric acid 0.1 As described in Example 3, fruit sugar and inulin @melted and heated to the hoof foam. Immediately become hesperidin, Rutin and esculin mixed in and cooled with stirring. At 1oo0C the Extracts and citric acid incorporated, the orange oil quickly stirred in at 80 ° C and the liassle so @ ort cast in molds.

Example 5 tranquilizers: @ rataegu @ extrak @ 2.0 Ron @ enextrakt 1.0 Valerian extract @ 1.5 Passion flower extract 1.5 Oat extract 2.0 Krisral @ in @ Fructose 80, Inulin 12, o anise oil o, 1 orange oil o, 1 citric acid, 0.3 peppermint oil 0.1 As described in Example 3, fructose and inulin are mixed, melted and cooled down after frothing. At 100 ° C, the extracts and the tintronic acid incorporated, at 80 ° C () t the essential oils are quickly stirred in and the lasse immediately poured into molds.

Example 6 Bronchial candy: Coltsfoot extract 0.5 violet extract 0.5 Sage extract 0.5 Sundew extract 0.5 Quendel extract 2.0 Thyme extract 4.0 Crystalline Fructoss 80.0 Inulin 12, o Thyme oil 0.1 Anise oil 0.2 Citric acid 0.3 As described in example 3, fructose and inulin are mixed, melted and cooled down after frothing. at The extracts are 100 ° C and the citric acid incorporated, at 80 ° C the essential oils are quickly stirred in and immediately poured the mass into molds.

To clarify the name of sugar substitutes, it is also mentioned that besides sorbi @ and fructose also xylitol and other substances sugar substitutes been called.

Inulin is the composite starch, i.e. a polymeric fruit sugar compound.

In the finished candy, the inulin is, as far as can be determined, partly dismantled or @espalten.

Claims (7)

P a t e n t a n s p r ü c h e 1. Ver @@@ ren for the production of fructose sweets, characterized in that the Ausgaugsstoffe, namely fructose (Laevulose) or fructose syrup at Begi @@ or in the course of the production process inulin zug @@@@ rzi becomes. 2. Processor for the production of fructose sweets, characterized by @, that the starting materials, namely fructose (Laevuloge or fructose syrup at the beginning or in the course of @ the @erstell @@@ sver. ahrens starch or starch degradation products, e.g. amylose, amylopectin, starch syrup (@ apillärsirun or starch @ ummi (Dex @@ in or dextrans can be added. 3. A method for producing fructose candies according to claim 1 or 2, because geke @@ indicates that a mixture of 99 - 50% Fi @@ c @ ose and 1 - 50% inulin or starch or starch degradation products melted together and bie warmed up to froth and de @@ quickly absekühl @ wind, and that g @ f. in itself It is well known that @@@ to @ 0 ° odor, taste and / or active ingredients are included and in the so obtained @asse is processed into Fonlons in the usual way. 4. The method according to claim 3, characterized in that a mixture from 95 to 85% fructose and 5 to 15% inulin or starch or starch degradation products is used. 5. The method according to claim 1 to 4, characterized in that in A commercially available fructose syrup is used instead of fructose in the mixture and the mixture is heated, preferably until the complete evaporation of the Water content. 6. The method according to claim 4, characterized in that the A mixture of fructose syrup and inulin or starch or starch breakdown products swell leaves, suitably 1 to 48 hours, fruity sweets, marked by a content of inulin or inulin degradation or breakdown products, or starch or Starch breakdown products from 5 to 5o%. 7. fructose candy according to claim 6, characterized by a Content of 10 to 20% inulin or inulin degradation or. Fission products or starch product s or starch degradation products.