Classifications

• • 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

Definitions

• the present invention relates to a process for preparing naked boiled sugars in maltitol syrup.
• naked boiled sugars are understood to mean boiled sugars intended to be sold without individual packaging.
• Cooked sugars also commonly known as hard candies, are solid and essentially amorphous confectionery products.
• Cooked sugars are hygroscopic products which, stored under normal temperature and humidity conditions, tend to absorb moisture from the atmosphere and therefore tend to become sticky. To prevent the boiled sugars from sticking together, which would make them difficult to consume, they are generally individually wrapped, for example by means of foils which are more or less impermeable to water vapor. Cooked sugar curls are generally packaged in sachets which also help to make a more or less tight barrier between the cooked sugar and the humidity of the atmosphere, which further improves the conservation of the cooked sugars.
• the first is to make cooked sugars based on sorbitol.
• This polyol allows the production of boiled sugars which remain stable vis-à-vis humidity thanks to a microcrystallization of the polyol in the mass and on the surface.
• This microcrystallization is not visible to the naked eye and the cooked sugar is translucent immediately after its manufacture. However, over time, it tends to whiten on the surface, which decreases its attractiveness.
• sugars cooked with sorbitol cannot be formed, they can only be poured and their hardening is very slow (generally more than an hour) because it is a crystallization process.
• the hardening of the other vitreous boiled sugars is only a function of the cooling rate of the boiled sugars and lasts only a few minutes.
• the second solution consists in icing the cooked sugar, as it is described for example in patent EP 0.630.575 of which the Applicant is the holder.
• Icing consists in applying to the surface of boiled sugar a crystallizable syrup, most often sucrose. The crystallization of sucrose on the surface of cooked sugar thus creates a barrier to aqueous exchanges.
• icing removes the translucency criterion from cooked iced sugar, the latter having a whitish appearance.
• Another solution consists of a technique called oiling, which is a coating by means of fatty substances of the mono and diglyceride type, essentially intended for gelled confectionery of the generally pharmaceutical type. The disadvantage of this method is that it does not create an effective barrier to the humidity of the ambient air on the one hand, and on the other hand that it confers on confectionery an oily texture not suitable in particular for cardboard packaging. , and unpleasant for the consumer.
• the third solution consists in providing a particular carbohydrate composition which makes it possible to obtain a boiled sugar without sugar which is stable in humidity and in heat and which does not tend, over time, to become opaque and white on the surface. or at heart.
• patent EP 0.561.089 proposes a composition of hydrogenated saccharides having a particular profile, and selected so as to impart increased stability to the cooked sugars.
• These are not, however, intended for the manufacture of naked boiled sugars, since boiled sugars prepared with this type of composition must necessarily be papillotes.
• Other solutions based on isomalt exist for producing sugar-free boiled sugars which are stable enough to be marketed without individual packaging. It is indeed possible to use mixtures comprising
• the cooked sugar according to the invention can be described as stable in the sense that, over time and without individual packaging, it does not tend: either to become sticky or to deform at the summer temperatures usual in temperate climates. .
• the present invention therefore relates to a process for the preparation of naked boiled sugars in maltitol syrup, comprising the cooking of a maltitol syrup, characterized in that said syrup comprises 67 to 77% by dry weight of maltitol and 9 to 20 % by dry weight of polysaccharides not hydrolysable by amyloglucosidase.
• said maltitol syrup comprises 70 to 75% by dry weight of maltitol and 10 to 18% of polysaccharides which are not hydrolysable by amyloglucosidase.
• the Applicant has indeed found after long research work, that the uncooked individually wrapped sugars, prepared using such a particular maltitol syrup undergo surprisingly and unexpectedly a transient phase of light sticking, after which said cooked sugars no longer stick to each other and remain well individualized over time.
• This transient bonding phase is significantly reduced if the boiled sugars are subjected after manufacture and prior to packaging in boxes to a maturing phase at room temperature and humidity after which the boiled sugars are completely stable without individual packaging.
• very good results are obtained without resorting to this maturation phase.
• the method consists in cooking, according to current techniques known to a person skilled in the art, a syrup comprising 67 to 77%, preferably 70 to 75% of maltitol by dry weight and 9 to 20%, preferably 10 to 18% of polysaccharides not hydrolysable by amyloglucosidase, so as to obtain a final water content of the sugar cooked naked less than 5%, and preferably between 1 and 3.5%.
• a temperature of 180 ° C at atmospheric pressure is suitable, or temperatures below 180 ° C and under vacuum.
• such syrup can be prepared by any means, and advantageously in accordance with the process described by the Applicant in document EP-B1-561089 so that said maltitol syrup comprises from 67 to 77% of maltitol by dry weight and 9 to 20% of polysaccharides which are not hydrolysable by amyloglucosidase.
• non-hydrolysable polysaccharides by the amyloglucosidase means the polysaccharides as described in document EP-B1-0561089, meeting the definition of total dietary fiber, the content of which is determined by an F test corresponding to the determination test developed by the SIGMA Chemical Company and defined in detail in said document to which reference may be made.
• said maltitol syrup further comprises less than 5% by dry weight of monosaccharides hydrogenated.
• said maltitol syrup comprises less than 5% by dry weight of sorbitol.
• the complement to 100% of said maltitol syrup in accordance with the invention may consist of any compound which is well suited for the preparation of boiled sugars without sugar, such as for example hydrogenated isomaltulose.
• a dry matter is preferably chosen such that the syrup at 20 ° C. is supersaturated with maltitol and that the latter is present in an amorphous state at temperatures usual storage. In general, it is greater than 60%, preferably greater than 65%, and more preferably close to 70%.
• the invention also relates to a cooked sugarless sugar, characterized in that it comprises, relative to its dry matter, 65 to 77%, preferably 70 to 75% by weight of maltitol, and 9 to 20%, preferably 10 to 18% of polysaccharides not hydrolysable by amyloglucosidase.
• this is advantageously less than 5%, and preferably between 1 and 3.5%.
• At least one intense sweetener can enter the composition of the uncooked sugars in accordance with the invention, such as aspartame, acesulfame, sucralose, steviosides, without this list being exhaustive. These sweeteners aim to adjust the organoleptic properties of the sugars cooked according to the invention.
• the uncooked sugars according to the invention can also comprise a compound chosen from the group consisting of flavors, colors, acids, plant extracts, vitamins, pharmaceutical active ingredients, minerals such as calcium or magnesium, alone or as a mixture between them.
• the invention further relates to a particular maltitol syrup characterized in that it comprises, relative to its dry matter, 67 to 77% and preferably 70 to 75% by weight of maltitol and 9 to 20%, preferably 10 with 18% of polysaccharides not hydrolysable by amyloglucosidase, less than 5% of hydrogenated monosaccharides, the complement to 100% consisting of a compound chosen from the group consisting of hydrogenated isomaltulose, indigestible dextrins and hydrogenated oligo and polysaccharides .
• the complement to 100% of said maltitol syrup consists of hydrogenated oligo and polysaccharides.
• This particular and selected maltitol syrup has a surprising and unexpected ability to give sugarless boiled sugars prepared using it exceptional stability allowing them to be packaged without individual packaging.
• the invention therefore also relates to the use of such a syrup for the manufacture of raw boiled sugars without sugar.
• maltitol syrups are prepared comprising maltitol contents on dry of 60, 65, 70, 75, 80% on dry and contents of polysaccharides which are not hydrolysable by amyloglucosidase in test F from 10 to 20% on dry.
• cooked sugars are packaged in cardboard boxes filmed directly after manufacture, and placed in a desiccator at 66% relative humidity and at 20 ° C for 10 days.
• the boxes are handled during the test so as to assess the stickiness of the cooked sugars (mobile candies or not).
• the cooked sugars obtained with syrup E do not stick but quickly blanch, which affects their appearance and makes them non-marketable.
• cooked sugars obtained with syrup F although having the same maltitol content as cooked sugars D cannot be marketed without individual packaging.
• the cooked sugars obtained with the syrups C and D are entirely satisfactory. They present a micro-graining without harmful effect on their appearance. These cooked sugars are therefore perfectly capable of being packaged naked.
• the bonding kinetics are studied at 66% relative humidity and 20 ° C. of the boiled sugars prepared previously with syrup D, divided into two batches.
• the first batch is conditioned immediately after manufacture in cardboard boxes, the second batch undergoes a four-day prior maturing phase under the conditions of the bonding test. These two batches are then subjected to the bonding test at 66% relative humidity and 20 ° C for 10 days.
• the collage is noted in the same way as above.

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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)
• Microbiology (AREA)
• Nutrition Science (AREA)
• Molecular Biology (AREA)
• Confectionery (AREA)
• Jellies, Jams, And Syrups (AREA)

Applications Claiming Priority (3)

Publications (1)

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• 2001
  • 2001-05-22 FR FR0106733A patent/FR2825001B1/fr not_active Expired - Fee Related
• 2002
  • 2002-05-16 EP EP02738247A patent/EP1296562A1/fr not_active Withdrawn
  • 2002-05-16 CN CN 02802092 patent/CN1463180A/zh active Pending
  • 2002-05-16 JP JP2002590759A patent/JP2004520078A/ja active Pending
  • 2002-05-16 WO PCT/FR2002/001650 patent/WO2002094031A1/fr not_active Application Discontinuation

Non-Patent Citations (1)

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