EP4622476A1

EP4622476A1 - Toffee content and production method thereof

Info

Publication number: EP4622476A1
Application number: EP23907980.9A
Authority: EP
Inventors: Hidayet KADIROGLU; Osman KADIROGLU; Dilek SENER; Zeynep MUTLU
Original assignee: Elvan Gida Sanayi Ve Ticaret AS
Current assignee: Elvan Gida Sanayi Ve Ticaret AS
Priority date: 2022-12-22
Filing date: 2023-08-17
Publication date: 2025-10-01

Abstract

The invention relates to a sugar- and corn syrup-free toffee product and a production method thereof. The invention is particularly relates to a production method in which plant-based fibers are used to replace sugar and corn syrup derivatives, which method allows a natural and delicious snack which is more beneficial for health, rich in fiber, low in glycemic index and calories to be offered for consumers, and to toffee content obtained as a result of this method.

Description

TOFFEE CONTENT AND PRODUCTION METHOD THEREOF

Subject of the Invention and Technical Field

State of the Art

Sugars are foodstuffs in a wide variety of shapes, structures and compositions, produced with sucrose and/or other types of sugar, polyols and/or sweeteners or other sweet substances, as well as flavors and flavoring agents. The main raw material in these products is sugar. Confectionery is obtained by adding substances such as milk, milk powder, gelatin, oil and flavor to a paste which is formed by adding citric acid, tartaric acid or potassium tartrate to be precipitated according to the type of product to be produced after sugar and glucose, or only sugar, is/are cooked, then is formed and packaged.

Today, there are various types of confectionery products such as hard candies, soft candies, jelly candies, tablet candies, fruit candies, filled candies, croquant, etc. Toffees are a kind of soft candies containing oil, sugar, glucose syrup, milk, milk powder in general, and can also be called as tofi, toffe, toffee, tofy. Toffees are produced by mixing oil, sugar, glucose syrup, milk, milk powder materials, cooking them under certain conditions, subjecting a crystallization process, or adding a colorant, a flavor and an acid without crystallization. Crystallization is carried out by adding sugar crystals to the toffee paste, and bleaching and resting that paste. After the bleaching process, the semi-product, which is kept for a certain period of time, is passed through an extruder and takes a soft form. Finally, it is packaged and becomes an end product. In the state of the art, toffees are produced using sugar and corn syrups. When toffee products are classified, there are essentially two types of toffee products. One of them is filled or non-filled crystallized, non-sticky and chewable toffee products. The other is non-filled chewable toffee products which contain a non-crystalline form of sugar. In both types of products, products are obtained by using glucose syrups and crystal sugar at different ratios.

On the other hand, obesity and chronic diseases caused by malnutrition and insufficient physical activity are increasing day by day. However, health expenditures in this field are increasing significantly. With the improving living standards, consumers do less physical activity and consume unbalanced diets by using fast food products more. Consumers become conscious and pay attention to the nutritional and calorie values of the products they consume in order to lead a better quality life. Especially with high consumption of toffee products with sugar and corn syrup, problems such as obesity etc. arise and this is a trigger for many diseases. The number of consumers who stay away from high sugar consumption due to health problems is increasing day by day, and consumers are turning to snacks and food products that are more beneficial for their health and themselves. To this end, the consumer group is looking for natural and healthy solutions.

In the state of the art, there are toffee products with reduced sugar content. It is seen that sugar alcohols such as maltitol and isomalt are used in these products. Consumption of sugar alcohols both causes a laxative effect and does not satisfy consumers in terms of taste. It is known to leave a metallic bad taste in the product. It is also possible to use artificial sweeteners in such toffee products with reduced sugar content.

US patent no. US2009035227A1 discloses confectionery products with a sugar content reduced by using artificial sweeteners. Here, the positive effects of the artificial sweetener used on dental health are especially focused.

US patent no. US2009311368A1 is an improvement on a biodegradable toffee candy. It is seen that the focus is on the polymers in said product content and biodegradable polymers are used at certain intervals. Said product also contains multifunctional alcohols. The International patent no. W02008025809A1 discloses polyol syrups for the production of sugar-free chewable products and confectionery products containing these syrups.

In the state of the art, it is seen that the toffee products with no sugar or reduced sugar exist, but artificial sweeteners and sugar alcohols are used to substitute for sugar in such products, which also have negative effects on health. In the state of the art, there are products in which sugar is substituted by 30-50% of natural fibers. However, in toffee products, there is a need for ingredients containing highly vegetable fibers, in which sugar and corn syrup are substituted with vegetable derived fiber, and their production methods.

Technical Problems to be Solved by the Invention

The object of the invention is to provide a delicious, low-calorie, fiber-rich, tasty toffee content with prebiotic characteristics and low glycemic index, using vegetable-derived fibers instead of sugar and corn syrup in chewable toffee products, and a production method thereof.

An advantage of the toffee content of the invention and the production method thereof is that the sugar content is reduced by 95%. The remaining 5% is the sugar components naturally found in the fibers. In the state of the art, health problems such as obesity occur with the consumption of the products with sugar and corn syrup, which triggers many diseases. The toffee content of the invention does not have negative effects caused by sugar, and consumers can be offered a toffee product which is a more beneficial option for health.

The most important advantage of the toffee content of the invention and the production method thereof is that sugar is substituted with vegetable derived fibers. Determining the suitable vegetable fiber for toffee production is one of the inventive steps. In addition, in the state of the art, the negative effects of sugar alcohols, different fibers and artificial sweeteners in such products with no sugar or reduced sugar are avoided. For example, the laxative effect caused by the consumption of sugar alcohols is not present in the toffee product of the invention. Another advantage of the toffee contentof the invention and the production method thereof is that it is a delicious product and is loved by consumers, although it does not contain direct sugar addition. In particular, the metallic taste left by sugar alcohols in the product is not present in the product of the invention.

Another advantage of the toffee content of the invention and the production method thereof is that it can be filled or non-filled, and can be varied with different colors and flavors. The toffee content of the invention and the production method thereof may be applied for toffee products with fruit, caramel, etc. This provides an advantage in terms of options for consumers who do not want to consume sugar, want to prefer a prebiotic product with supportive and beneficial components in terms of health while consuming confectionery, or limit their sugar consumption due to health problems or avoid sugar consumption. Consumers will be able to consume delicious, filled or non-filled toffee products with reduced sugar content in the colors and flavors they desire.

The following figures will be used to better understand the toffee content of the invention and the production method thereof.

Description of the Figures

Fig. 1 is a flow chart of the process steps of the toffee production method according to the invention.

Fig. 2 is a representation of the production flow with schematic symbols in the toffee production method according to the invention.

Reference Numerals of the Sections, Parts and Flow for Describing the Invention

1- Fiber Syrup

1a- Aqueous solution of vegetable fiber

1b- Emulsifier-oil mixture

2- Cooker

3- Fiber Syrup to Which The Thickener Solution is Added

3a- Thickener Solution

4- Vacuum Area 5- Mixture to Which The Additives Are Added

5a- Acid

5b- Colorant

5c- Flavor

6- Cooling Area

7- Bleaching Machine

8- Resting Area

9- Extruder

10- Forming Area

10a- Injector

10b- Mold

10c- Blade

11- Packaging Machine

12- Packaged End Product

Process Flow Chart to Help Describing the Invention

100- Step of Preparing Fiber Syrup

150- Step of Cooking Fiber Syrup

200- Step of Adding a Thickener Solution to the Cooked Fiber Syrup

250- Step of Vacuuming

300- Step of Adding Additives

350- Step of Cooling

400- Step of Bleaching

450- Step of Resting

500- Step of Forming

550- Step of Packaging

Detailed Description of the Invention

By means of the toffee content of the invention and the production method thereof, it is intended to provide a delicious product with reduced sugar content and prebiotic characteristics and a method for obtaining that product. Accordingly, in the state of the art, there are provided a process in which sugar is substituted with vegetable derived fibers instead of processes in which sugar is substituted with artificial sweeteners and sugar alcohols has been developed, and a delicious toffee product with high vegetable fiber content and prebiotic characteristics. The most important characteristic of the toffee content of the invention is that sugar is substituted with vegetable fibers and that it contains highly vegetable fiber compared to the state of the art. This is due to the fact that the vegetable fibers are not used as additives, but as raw materials. The ability to use a high amount of fiber in the product of the invention and to determine which type of fiber to use has been achieved with the experience gained after R&D studies. In order to use a high amount of vegetable fiber, the appropriate amount of fiber and acid should be determined. As a fiber is a carbohydrate with a high polysaccharide content chemically, the way and duration of treatment with acid and heat will not provide the expected effect by causing the polysaccharide to degrade into short-chain fructose and glucose components and increase the sugar content of the obtained product. Processing the fiber without breaking the chemical networks is also one of the important features of the invention. The increase in the acid ratio causes the fiber to degrade into sugar, thus increasing the sugar ratio. In particular, the toffee product of the invention with the oligosaccharide produced by choosing at least one from chicory, sugar beet and sugar cane shows nutritional values and health-supporting benefits, thus meeting the object of the invention. Said vegetable fibers being a soluble fiber, has a prebiotic effect as it is consumed by the intestinal bacteria.

The toffee content and the production method thereof according to the invention is an improvement on the toffee confectionery. However, this should not be limited thereto. The invention relates to a method and content applicable to the different types of soft confectionery, such as gel confectionery, chocolate, wafer, caramel toffee, under the suitable conditions.

The toffee product of the invention basically comprises the components of vegetable fiber, water, oil, emulsifier, thickener and additives. In detail, the type and percentages by weight of said components are given in the table below.

Table-1: The table shows the components in the content of the toffee product of the invention and the percentages by weight of these components in the product.

As given in Table-1, the toffee product of the invention comprises 64-88% by weight of vegetable fiber, 5.5-8.5% by weight of water, 4-6% by weight of oil, 0.2-2% by weight of emulsifier, and 1-6% by weight of thickener, the remaining being additives. The limits of the range values specified here do not have to add up to 100. The content can be created by selecting the values in the specified ranges to make a total of 100. For example, some recipes could be as follows. It should be noted that these are examples only and do not limit the invention.

Example-1 : 82% of vegetable fiber, 6% of water, 4% of oil, 1% of emulsifier, 6% of thickener, 1% of additives (such as 0.5% of acid, 0.25% of colorant, 0.25% of flavor)

Example-2: 79% of vegetable fiber, 7.5% of water, 5.5% of oil, 2% of emulsifier, 4% of thickener, 2% of additives (such as 1.5% of acid, 0.25% of colorant, 0.25% of flavor) The toffee product of the invention comprises 64-88% by weight of vegetable fiber. Said fibers are more than 70%, particularly more than 80% soluble fibers obtained from the different sources, such as corn, wheat, chicory, sugar beet, and sugar cane. In addition, at least one of the soluble fibers from tapioca starch, inulin, polydextrose, fructooligosaccharides, sucrose fibers can be selected as vegetable fiber. The toffee product of the invention comprises 5.5-8.5% by weight of water. The toffee product of the invention comprises 4-6% by weight of oil, and said oil may be vegetable and/or animal oil. Lauric-based cocoa butter substitute (CBS), mono- and diglycerides of fatty acids can be selected as oil. The toffee product of the invention comprises 0.2-2% by weight of emulsifier. Said emulsifier may be at least one of lecithin (soy, sunflower, rapeseed etc.), sucrose esters, mono- and diglycerides. The toffee product of the invention comprises 1-6% by weight of thickener. Said thickener may be at least one of starch, agar agar, carrageenan, xanthan gum, gelatin and pectin. The toffee product of the invention comprises 0.5-1.5% by weight of acid. Said acid (5a) may be at least one of citric acid, malic acid, tartaric acid, fumaric acid and lactic acid. The toffee product of the invention comprises 0.1-1% by weight of colorant. Said colorant is preferably natural colorants. The toffee product of the invention comprises 0.15-0.25% by weight of flavor. An alternative to the toffee product of the invention comprises 0.5-5% by weight of fruit concentrate-milk solution. With the fruit concentrates and condensed milk that can be added, the product of the invention can be enriched and diversified in terms of taste. An exemplary composition for the alternative product containing fruit concentrate-milk solution is given below.

Example-3: 76% of vegetable fiber, 6% of water, 4.5% of oil, 1.75% of emulsifier, 5.75% of thickener, 4.3% of the fruit concentrate-milk solution, 1.7% of additives (such as 1% of acid, 0.5% of colorant, 0.2% of flavor)

When the production method of the toffee product of the invention is considered as a process, it creates a flow chart as in Fig. 1. The processes performed in the toffee production method of the invention are schematized with the symbols in Fig. 2 .

In the production method of the toffee product of the invention, the fiber syrup is most generally prepared from mostly soluble vegetable fibers (in the preferred embodiment, it will be an oligosaccharide produced by selecting at least one of chicory, sugar cane and sugar beet) and cooked, and the thickener (in the preferred embodiment, it will be gelatin) is added to the cooked syrup in the form of a solution. After adding the thickener in the form of a solution, the additives such as flavor-color-acid (and fruit concentrates-milk solution, if desired) are added and the production process is completed with bleaching, forming and packaging processes, respectively. When the production method of the toffee product of the invention is stepped as a process, it includes the steps given below;

Step of Preparing Fiber Syrup (100)

Step of Cooking Fiber Syrup (150)

Step of Adding a Thickener to the Cooked Fiber Syrup (200)

Step of Vacuuming (250)

Step of Adding Additives (300)

Step of Cooling (350)

Step of Bleaching (400)

Step of Resting (450)

Step of Forming (500)

Step of Packaging (550)

The above-mentioned steps in the production method of the toffee product of the invention creates a flow chart as in Fig. 1. The detailed descriptions of said steps are given below.

Step of Preparing Fiber Syrup (100)

The production method of the toffee product of the invention comprises the step of preparing fiber syrup (100). In this step, more than 70%, particularly more than 80% soluble fibers obtained from at least one of the different sources, such as soluble fibers from tapioca starch, inulin, polydextrose, fructooligosaccharides, sucrose, corn, wheat, chicory, sugar beet, and sugar cane, described in Table-1, are dissolved homogeneously with water at a temperature of 40 °C, preferably in a high-speed mixer. Thus, the aqueous solution of the vegetable fiber (1a) is obtained. The aqueous solution of the vegetable fiber (1a) has a brix value of 74-78. The preparation of the high fiber content in this brix value was developed as a result of the studies carried out to determine the mixer type and the heating processes of the water temperatures. The high brix value of the prepared syrup ensures that it is subjected to less heat treatment, allowing the fiber to turn into a product without degradation. On the other hand, the oil as a separate mixture (in the preferred embodiment, it will be the palm oil) is preferably melted at 45 °C, and mixed by adding an emulsifier that can be selected from lecithin (soybean, sunflower, rapeseed, etc.), sucrose esters, mono- and diglycerides. Thus, the emulsifier-oil mixture (1b) is obtained. The aqueous solution of the vegetable fiber (1a) and the emulsifier-oil mixture (1b) are combined and mixed, preferably in a highspeed mixer, and turned into a single mixture. As a result, the fiber syrup (1) is prepared.

Step of Cooking Fiber Syrup (150)

In this step, the fiber syrup (1) is cooked in the cooker (2) in the temperature range of 120-124 °C up to a brix value of 92-96. Said cooker (2) is preferably a batch type vacuum cooker with a scraper, a mixer and a steam pressure of 8-10 bar. In order to form the product, the brix value and temperature must be within the specified values. The specified temperature values were determined by considering the desired dry matter amount in the end product. A lower temperature may cause the amount of water to be higher than desired and the product to be in an undesirable form. If the temperature is higher than the specified value, it may cause the product to lose more water than desired and have undesirable textural and rheological properties.

Step of Adding a Thickener to the Cooked Fiber Syrup (200)

In this step, the thickener solution (3a) is added to the semi-finished product obtained as a result of the step of cooking fiber syrup (150), and the fiber syrup (3) with the thickener solution is added. The thickener mentioned herein is preferably gelatin. In the preferred embodiment, the thickener solution (3a) is a solution prepared by dissolving the thickener in a ratio of 1:2 with water at temperatures of 45-60 °C. If the dissolved thickener is gelatin, the bloom value is in the range of 160-220. The preparation process of the thickener solution (3a) can be included in the method of the invention, or a pre-prepared solution can be used. In an alternative of the invention, the fruit concentrate-milk solution can be added in this step. It is important that the water ratio of the solutions to be added should not affect the brix value of the end product. Here, the fruit concentrate-milk solution can be added to the mixture (semi-finished product) before or after the thickener solution. Step of Vacuuming (250)

In the method of the invention, after the step of adding a thickener to the cooked fiber syrup (200), the fiber syrup (3) with the thickener solution comes to the vacuum area (4) and vacuum is applied under a pressure of 0.6-0.8 bar, while the mixing process continues. With the vacuum process, 2-3% of the water is removed from the fiber syrup, reducing its humidity and cooling it to the temperatures of 100-105 °C. In order to prepare the product for dosing, vacuum cooling, which is the most suitable cooling process, is used in the process. In this step, if the temperature is higher than the specified maximum temperature, the acid (5a), flavor (5c) and colorant (5b) that will be added to the product in the dosing step are deformed. The deformation of the acid (5a) causes the acid value to increase or decrease, thus leading to the deterioration of the fiber. The undesirable acid values will degrade the fibers and result in the appearance of the undesirable monomers in the product, such as fructose and glucose. Higher temperature than the specified will cause the volatile flavor (5c) to evaporate and the desired flavor will not be present in the product. Similarly, the high temperature will degrade the color pigments, so the desired colors will not be formed in the product. The temperature which is as low as possible prevents the products to be used in dosing from being deformed, while the temperature which is lower than the specified causes energy loss and difficulty in mixing.

Step of Adding Additives (300)

As indicated in Table-1, the toffee product of the invention comprises an acid (5a), a colorant (5b) and a flavor (5c) as additives. An introduction of the acid (5a), colorant (5b) and flavor (5c) to the process is performed during the step of adding additives (300). In this step, said acid (5a), colorant (5b) and flavor (5c) are added simultaneously to the cooled semi-product in the vacuum area (4) and mixed at a temperature of 100 °C to obtain a mixture (5) to which the additives are added. The specified temperature range is the values that will prevent the energy loss and ensure that the paste is pumped to the dosing unit. In this step, said acid (5a) is at least one of citric acid, malic acid, tartaric acid, fumaric acid and lactic acid. The colorant (5b) and flavor (5c) can be selected according to the desired color and flavor. Since the product of the invention is characterized as fruity, flavor (5c) is an important additive for the product. The acid (5a) is necessary for the desired fruit flavor. The colorant (5b) may not be needed if a white product is desired. The acid (5a) and colorant (5b) are especially necessary for an attractive product. The flavor and acid are added in the high-speed mixers to obtain a homogeneous paste in a short time.

Step of Cooling (350)

In this step, the mixture (5) with the additives comes to the cooling area (6) and is cooled to the temperatures of 50-65 °C. The lower or higher values than the specified temperature will make it difficult to bleach the paste in the bleaching machine and thus prevent the product from crystallizing. Considering this situation, the optimum crystallization temperatures were determined by the experimental studies. Said cooling area (6) is preferably a cooling drum. The cooling drum is a cooling system in which the product passes over the cooling pipes. This cooling system is preferably used because it saves time, energy and space. The temperatures specified during the cooling step are required to prepare the product for bleaching. At the same time, cooling the toffee paste immediately is a necessary and essential step to prevent the fibers from degradation.

The toffee paste is cooled to the temperatures of 50-65 °C in a cooling drum with the cold water at the temperatures of 16-22 °C. The time that the cooked syrup spends until the end of the cooling drum should be at most 5 minutes. The longer the time, the greater the risk of the fiber degrading and turning into sugar.

Step of Bleaching (400)

As a result of the step of cooling (350), the cooled paste is preferably bleached for 1-15 minutes with a paste bleaching machine (7), and its density is preferably reduced to 0.8-1 g/mL. In the bleaching process, the paste is stretched (pulled), folded and again stretched with the apparatus of the paste bleaching machine (7). This process is repeated many times, allowing air to enter the paste and a softer, whiter paste is obtained. This process is necessary because it provides the desired color, quality and crystallization while creating the spaces between the molecules of the paste, making the paste softer and easier to eat texturally. As a result, the paste is both softened and texturally made easier to eat. Step of Resting (450)

At the end of the step of bleaching (400), the bleached paste comes to the resting area (8). The resting area (8) is preferably an environment with a temperature of 22-26 °C and/or a humidity of 50-60%. At the end of the step of bleaching (400), the bleached paste is left to rest in the resting area (8) for 30-60 minutes. The step of resting (450) is important and necessary both for the development of the structure and crystallization and for reaching the appropriate temperature for forming. If the step of resting is not carried out, it will not be possible to form the product since there will be problems in the crystallization of the product and in obtaining the desired porous, non-brittle, dense viscous structure.

Step of Forming (500)

At the end of the step of resting (450), the paste, which reaches the appropriate temperature, becomes processable by the pre-extrusion and comes to the forming area (10). In the preferred embodiment, the toffee is fed into the sugar molds (10b) via the extruder (9) and molded. The molding process takes place at the temperatures of 35- 40 °C in order to form the paste. The product of the invention can be a filled and an unfilled toffee product. In this step, if desired, the filled toffee can be produced by injecting the fibrous filling into the molded semi-finished product with an injector (10a). The acid level used should not degrade the fiber in the filling material and not turn it into sugar. This difficulty has been overcome by using the appropriate amount of acid. Alternatively, the forming process is carried out by cutting with a knife (10c) instead of a mold. In Fig. 2, the injection of the filler is schematized with the symbol of the injector (10a) and the cutting process with the knife (10c) is schematized with the symbol of the knife. It should be noted that the symbols here are representative. On the other hand, a representative forming area (10) is defined, in which the processes of injection (optional), molding or cutting with a knife, which will take place in the forming process, take place.

Step of Packaging (550)

In this step, the toffee products obtained as a result of the step of forming (500) are preferably individually packaged in the packaging machine (11) and the packaged end product (12) comes out. Said packaged end product (12) is a filled or an unfilled toffee product with the content in Table- 1, in which sugar is generally replaced by more than 70%, especially more than 80%, soluble vegetable fibers. In the preferred embodiment, the packaged end product (12) is a toffee product produced with oligofructosaccharide with a moisture content of 6-8%.

Industrial Application of the Invention

The toffee product of the invention is a product to be produced by packaging in certain quantities. It can be of different shapes and sizes. By using colorants and flavors, the products with desired colors and tastes can be obtained. It offers a pleasant and delicious snack alternative for the consumer, especially in cases where the controlled sugar consumption is required. Depending on the preference, there may be the filled or unfilled alternatives. Although the fiber rate is higher compared to the state of the art, the daily consumption is limited to 20-30 grams in the recommended package. The recommended consumption amount will be notified to the consumer by writing on the package. The toffee production method of the invention is a method that can be applied especially in the food production areas if the necessary components and equipment are provided.

Claims

1. A toffee confectionery product with reduced sugar content, characterized in that it comprises, by weight, vegetable fiber in the range of 64-88%, water in the range of 5.5-8.5%, oil in the range of 4-6%, an emulsifier in the range of 0.2-2%, and a thickener in the range of 1-6% , the remaining being additives.

2. A toffee confectionery product according to claim 1, characterized in that said additives are, by weight in the total product, an acid in the range of 0.5-1.5%, a colorant in the range of 0.1-1% and a flavor in the range of 0.15-0.25%.

3. A toffee confectionery product according to claim 1 or 2, characterized in that it comprises 0.5-5% of fruit concentrate-milk solution by weight in the total product as an additive.

4. A toffee confectionery product according to any one of the preceding claims, characterized in that said vegetable fibers are fibers soluble more than 70%, which are obtained from corn, wheat, chicory, sugar cane and sugar beet.

5. A toffee confectionery product according to any one of the preceding claims, characterized in that said vegetable fibers are at least one of soluble fibers from tapioca starch, and inulin, polydextrose, fructooligosaccharides and saccharose fibers.

6. A toffee confectionery product according to any one of the preceding claims, characterized in that said oil is vegetable and/or animal oil.

7. A toffee confectionery product according to any one of the preceding claims, characterized in that said oil may be selected from lauric-based cocoa butter substituent (CBS), mono- and diglycerides of fatty acids.

8. A toffee confectionery product according to any one of the preceding claims, characterized in that said emulsifier may be at least one of lesitin, sucrose esters, mono- and diglycerides.

9. A toffee confectionery product according to any one of the preceding claims, characterized in that said thickener is at least one of starch, agar agar, xanthan gum, carrageenan, gelatin, pectin.

10. A toffee confectionery product according to any one of the preceding claims, characterized in that said acid is at least one of citric acid, malic acid, tartaric acid, fumaric acid, lactic acid.

11. A toffee confectionery product according to any one of the preceding claims, characterized in that said colorant is from natural colorants.

12. A toffee confectionery product according to any one of the preceding claims, characterized in that said flavor is from natural flavors.

13. A production method for a toffee confectionery product with reduced sugar content, characterized in that it comprises the following steps:

Step of Preparing Fiber Syrup (100)

Step of Cooking Fiber Syrup (150)

Step of Adding a Thickener to the Cooked Fiber Syrup (200)

Step of Vacuuming (250)

Step of Adding Additives (300)

Step of Cooling (350)

Step of Bleaching (400)

Step of Resting (450)

Step of Forming (500)

Step of Packaging (550)

14. A production method according to claim 13, characterized in that it comprises the following process steps during the step of preparing fiber syrup (100) dissolving more than 70% soluble vegetable fibers homogeneously with water at 18-30 °C temperatures, preferably in a high-speed mixer, and obtaining an aqueous solution of vegetable fiber (1a) with a brix value of 74- 78 on the other hand, as a separate mixture, preferably melting palm oil at a temperature of 45 °C, mixing by adding an emulsifier, and obtaining an emulsifier-oil mixture (1b) combining and mixing the aqueous solution of vegetable fiber (1a) and the emulsifier-oil mixture (1b) and making it into a single mixture to prepare fiber syrup (1).

15. A method according to claim 13 or 14, characterized in that said fibers may be selected from fibers obtained from soluble fibers from tapioca starch, and inulin, polydextrose, fructooligosaccharides, sucrose, corn, wheat, chicory, sugar beet, and sugar cane.

16. A method according to any one of claims 13 to 15, characterized in that said emulsifier may be selected from lesitin, sucrose esters, mono- and diglyserides.

17. A method according to any one of claims 13 to 16, characterized in that it comprises cooking the fiber syrup (1) in a cooker (2) up to 92-96 brix at a temperature range of 120-124 °C during the step of cooking (150) the fiber syrup.

18. A method according to any one of claims 13 to 17, characterized in that it comprises adding a thickener solution (3a) prepared by dissolving the thickener in a 1 :2 ratio with water at temperatures of 45-60 °C to the semi-finished product obtained as a result of the cooking step (150) of the fiber syrup during the step of adding (200) the thickener to the cooked fiber syrup, thereby obtaining fiber syrup (3) to which the thickener solution has been added.

19. A method according to claim 18, characterized in that the fruit concentrate-milk solution is added to the mixture during the step (200) of adding thickener to the cooked fiber syrup.

20. A method according to any one of claims 13 to 19, characterized in that said thickener is gelatin.

21. A method according to claim 20, characterized in that said gelatin has a bloom value in the range of 160-220.

22. A method according to any one of claims 13 to 21, characterized in that it comprises subjecting the fiber syrup (3) to which the thickener solution has been added during the step of vacuuming (250) to a vacuuming process in the vacuum area (4) under a pressure of 0.6-0.8 bar and removing 2-3% of water from the fiber syrup by a vacuuming process, reducing its humidity and cooling it to the temperatures between 100-105 °C.

23. A method according to any one of claims 13 to 22, characterized in that an acid (5a), a colorant (5b) and a flavor (5c) are added to the process as additives during the step of adding additives (300), and said additives are added simultaneously to the cooled semi-product in the vacuum area (4) and mixed at a temperature of 100 °C to obtain a mixture (5) to which the additives are added.

24. A method according to claim 23, characterized in that said acid (5a) is at least one of citric acid, malic acid, tartaric acid, fumaric acid, lactic acid.

25. A method according to any one of claims 13 to 24, characterized in that the mixture (5) to which the additives are added is cooled to the temperatures of 50- 65 °C in the cooling area (6) during the step of cooling (350) and said cooling area (6) is preferably a cooling drum.

26. A method according to any one of claims 13 to 25, characterized in that the toffee paste is cooled down up to 50-65 °C in the cooling drum with cold water at temperatures between 16-22 °C during the step of cooling (350) and the time that the cooked syrup spends until the end of the cooling drum is maximum 5 minutes.

27. A method according to any one of claims 13 to 24, characterized in that the paste which has cooled down as a result of the cooling step (350) is preferably bleached by means of paste bleaching machine (7) for 1-15 minutes during the bleaching step (400), and the density thereof is preferably reduced to 0.8-1 g/mL.

28. A method according to any one of claims 13 to 25, characterized in that it comprises standing the paste bleached at the end of the bleaching step (400) preferably at a temperature of 22-26 °C and/or in the resting area (8) with 50-60% humidity for 30-60 minutes during the resting step (450).

29. A method according to any one of claims 13 to 26, characterized in that the paste which reaches the appropriate temperature at the end of the resting step (450) becomes processable by a pre-extrusion process during the forming step (500), is fed into the sugar molds (10b) in the forming area (10), preferably by means of an extruder (9) and molded at the temperature of 35-40 °C.

30. A method according to any one of claims 13 to 27, characterized in that a filled toffee is produced by injecting a fibrous filling into the molded semi-finished product by an injector (10a).