FI83923B

FI83923B - Process for preparation of hard sweets containing essentially xylitol and maltitol

Info

Publication number: FI83923B
Application number: FI885397A
Authority: FI
Inventors: Horst Koehler
Original assignee: Rettig Ab Oy
Priority date: 1988-11-22
Filing date: 1988-11-22
Publication date: 1991-06-14
Also published as: FI885397A0; FI885397A; FI83923C

Description

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Menetelmä pääasiallisesti ksylitolia ja maltitolia sisältävien kovien karamellien valmistamiseksi - Förfarande för framställning av huvudsakligen xylitol och maltitol inne-hällande härda karameller 5Method for making hard candies containing mainly xylitol and maltitol - Förfarande för framställning av huvudsakligen xylitol och maltitol inne-hällande härda carameller 5

Keksinnön kohteena on menetelmä kovan, pääasiallisesti ksylitolista ja maltitolista koostuvan, lasimaisen rakenteen omaavan makeistuotteen valmistamiseksi.The invention relates to a process for the preparation of a hard confectionery product having a vitreous structure, consisting mainly of xylitol and maltitol.

Perinteisesti kovia karamellejä valmistetaan väke-10 vöimällä pääasiallisesti sakkaroosia ja glukoosisiirappia sisältäviä liuoksia alhaiseen vesipitoisuuteen. Näin saadaan tuote, jolla on "lasimainen" rakenne. Koska sekä sakkaroosi että glukoosisiirappi ovat hyviä energialähteitä hammasmätää aiheuttaville bakteereille, on yritetty kor-15 vata näitä aineita hammasystävällisemmillä aineilla, kuten sorbitolilla ja ennen kaikkea ksylitolilla. On kuitenkin osoittautunut olevan vaikeaa valmistaa runsaasti ksylitolia sisältäviä kovia karamelleja.Traditionally, hard caramels are made by concentrating solutions containing mainly sucrose and glucose syrup to a low water content. This gives a product with a "glassy" structure. Since both sucrose and glucose syrup are good energy sources for tooth decay-causing bacteria, attempts have been made to replace these substances with more tooth-friendly substances such as sorbitol and, above all, xylitol. However, it has proven difficult to prepare hard candies rich in xylitol.

Suomalaisesti patentista nro 61 265 tunnetaan mene-20 telmä ksylitolia sisältävien kovien karamellien valmistamiseksi. Tunnetun menetelmän mukaan lähdetään ksylitoli-sulatteesta, johon lisätään ksylitolijauhetta 10 - 30 pai-no-%, laskettuna kokonaiskaramellimassan määrästä, lämpötilassa, joka on enintään noin ksylitolin sulamispiste 25 (96°C). Muodostunut sulate kaadetaan muotteihin ja an netaan jäähtyä; tunnettu menetelmä ei siten ole jatkuvatoiminen. Lisäksi tunnettu menetelmä on teknisesti vaikea, eikä sitä ole voitu soveltaa teollisesti.A method for preparing hard caramels containing xylitol is known from Finnish patent No. 61,265. According to the known method, the xylitol melt is started, to which xylitol powder is added in an amount of 10 to 30% by weight, based on the total amount of caramel pulp, at a temperature of at most about xylitol melting point 25 (96 ° C). The melt formed is poured into molds and allowed to cool; the known method is thus not continuous. In addition, the known method is technically difficult and has not been able to be applied industrially.

Nyt on keksitty, että runsaasti ksylitolia sisältä-30 viä, kovia karamelleja voidaan valmistaa kuumentamalla seos, joka sisältää 5-20 paino-% ksylitolia, edullisesti 7-10 paino-% ksylitolia, 85 - 70 paino-% maltitolia ja alle 15 % muita sokerialkoholeja, lämpötilaan 170 - 175eC, 2 83923 antamalla muodustuneen sulan jäähtyä lämpötilaan, joka on välillä 105 - 120eC, edullisesti 110 - 115°C, ja lisäämällä tämän jälkeen nopeasti 30 - 60 paino-% ksylitolijauhetta, edullisesti 35 - 55 paino-%, laskettuna sulan määräs-5 tä, jolloin samalla sekoitetaan huolellisesti, ja muotoilemalla muodostuneesta seoksesta makeistuote, kuten karamelli. Menetelmä on lisäksi jatkuvatoiminen.It has now been found that xylitol-rich hard caramels can be prepared by heating a mixture containing 5-20% by weight of xylitol, preferably 7-10% by weight of xylitol, 85-70% by weight of maltitol and less than 15% by weight of other sugar alcohols, to a temperature of 170 to 175 ° C, 2 83923 by allowing the melt formed to cool to a temperature between 105 and 120 ° C, preferably 110 to 115 ° C, and then rapidly adding 30 to 60% by weight of xylitol powder, preferably 35 to 55% by weight, based on the amount of melt, while thoroughly mixing, and shaping the resulting mixture into a confectionery product such as caramel. In addition, the method is continuous.

Keksinnön mukaisesti valmistettu makeistuote sisältää 45 - 65 % ksylitolia, edullisesti 50 - 55 %, ja se 10 voidaan aromatisoida sinänsä tunnetuilla, makeisiin käytettävillä aromeilla.The confectionery product according to the invention contains 45 to 65% of xylitol, preferably 50 to 55%, and can be flavored with flavors known per se for use in confectionery.

Muotoilukoneena voi olla valssikone, täytekaramel-likonelinja, sekä toffee-, leikkaus- ja käärintäkone.The shaping machine can be a rolling machine, a stuffing caramel line, and a toffee, cutting and wrapping machine.

Maltitolilähteenä käytetään edullisesti maltitoli-15 siirappia, kuten "Finmalt" (valmistaja Cultor Oy) tai "Malbit" (valmistaja Melida, Italia), mutta voidaan myös käyttää kiteistä maltitolia, tai pääasiallisesti maltito-lia sisältäviä sokerialkoholiseoksia, kuten "Palatinit" (valmistaja Sussungsmittel GmbH, L-Saksa) ja "Lycasin" 20 (valmistaja Roquette Freres, Ranska), jotka sisältävät 60 - 90 % maltitolia ja 10 - 40 % muita sokerialkoholeja, kuitenkin alle noin 8 % sorbitolia.Maltitol-15 syrup, such as "Finmalt" (manufactured by Cultor Oy) or "Malbit" (manufactured by Melida, Italy), is preferably used as the maltitol source, but crystalline maltitol can also be used, or sugar alcohol mixtures containing mainly maltitol, such as "Palatine" (manufactured by Sussungsmittel GmbH, L-Germany) and "Lycasin" 20 (manufactured by Roquette Freres, France), which contain 60-90% maltitol and 10-40% other sugar alcohols, but less than about 8% sorbitol.

Ksylitolijauheen lisääminen ja sekoittaminen voidaan suorittaa esimerkiksi Z-sekoittimessa tai ekstruude-25 risekoittimessa. Sekoituksen tulee tapahtua nopeasti (30 sek. - 2 min.) ja tehokkaasti; sekoituksen aikana massan lämpötila ei kuitenkaan saa nousta yli arvon 96"C.The addition and mixing of the xylitol powder can be carried out, for example, in a Z-blender or an extruder-blender. Mixing should be fast (30 sec - 2 min.) And efficient; however, during mixing, the temperature of the pulp must not exceed 96 ° C.

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Esimerkki 1Example 1

Seosta, jossa oli 1280 g maltitolisiirappia ("Fin-malt"; sisältää alle 8 % sorbitolia, 60 - 65 % maltitolia ja 30 - 35 % muita sokerialkoholeja; kuiva-ainepitoisuus 5 on 75 ± 1 %, valmistaja Cultor Oy) ja 120 g ksylitolia, kuumennettiin lämpötilaan 175°C, jonka jälkeen jäähdytettiin lämpötilaan 115°C. Tällöin seoksen kosteus oli 1,3 %. Seokseen lisättiin nopeasti 980 g ksylitolijauhetta ja 4 ml minttuaromia ja sekoitettiin huolellisesti; seoksen 10 lämpötila oli noin 62°C. Seoksen annettiin jäähtyä noin 40°C:een, jonka jälkeen massa muotoiltiin kylmässä valssi-koneessa, ja käärittiin.A mixture of 1280 g of maltitol syrup ("Fin-malt"; contains less than 8% sorbitol, 60-65% maltitol and 30-35% other sugar alcohols; dry matter content 5 is 75 ± 1%, manufactured by Cultor Oy) and 120 g xylitol, was heated to 175 ° C, then cooled to 115 ° C. The moisture content of the mixture was 1.3%. 980 g of xylitol powder and 4 ml of mint flavor were added rapidly to the mixture and mixed thoroughly; the temperature of mixture 10 was about 62 ° C. The mixture was allowed to cool to about 40 ° C, after which the pulp was formed in a cold rolling machine and wrapped.

Esimerkki 2Example 2

Seosta, jossa oli 700 g maltitolita ja 200 g ksyli-15 tolia, sekä pieniä määriä vettä, kuumennettiin lämpötilaan 170°C, jonka jälkeen jäähdytettiin lämpötilaan 112°C. Tällöin seoksen kosteus oli 1,3 %. Seokseen lisättiin nopeasti 1100 g ksylitolijauhetta ja 4 ml minttuaromia, ja sekoitettiin huolellisesti; seoksen lämpötila pidettiin alle 20 65eC:ssa. Tämän jälkeen jäähdytettiin seos lämpötilaan noin 42eC, jonka jälkeen massa muotoiltiin kylmässä vals-sikoneessa, ja muotoiltu tuote käärittiin.A mixture of 700 g of maltitol and 200 g of xyl-15 toluene, as well as small amounts of water, was heated to 170 ° C, followed by cooling to 112 ° C. The moisture content of the mixture was 1.3%. To the mixture were quickly added 1100 g of xylitol powder and 4 ml of mint aroma, and mixed thoroughly; the temperature of the mixture was kept below 20 65 ° C. The mixture was then cooled to about 42 ° C, after which the mass was formed in a cold rolling mill and the shaped product was wrapped.

Claims

4 83923 1. A process for the preparation of a hard confectionery, consisting mainly of xylitol and maltitol, having a glassy structure, characterized in that the mixture contains 5-20% by weight of xylitol, 85-70% by weight of maltitol, and less than 15% by weight -% other sugar alcohols, as well as small amounts of water, are heated to a temperature between 170 and 175 ° C, the melt formed is allowed to cool to a temperature between 105 and 120 ° C, preferably 110-115 ° C, which then 30 to 60% by weight of xylitol powder, based on the amount of melt, is rapidly added to the melt while stirring thoroughly, and finally a confectionery product, such as caramel, is formed from the resulting mixture. Process according to Claim 1, characterized in that the mixture containing 7 to 10% by weight of xylitol, 80 to 75% by weight of maltitol, and less than 15% by weight of other sugar alcohols, as well as small amounts of water, is heated to , which is between 170 and 175 ° C, the melt formed is allowed to cool to a temperature between 110 and 115 ° C, after which 35 to 55% by weight, preferably 50 to 55% by weight, of xylitol powder, based on the amount of melt, is rapidly added to the melt, while stirring thoroughly, preferably in an extruder mixer, and finally the resulting mixture is cooled to a temperature well below 96 ° C and formed into a confectionery product such as caramel. 5,83923

1. A compound having the form of a mixture of xylitol and maltitol having the same composition as the glazed structure 5, with the addition of a mixture of 5 to 50% by weight of xylitol, 85 to 70% by weight of maltitol , and under 15% by weight of alcohol and alcohol at the same time, at a temperature of 170 to 175 ° C, at a temperature of 10 to 105 ° C to 120 ° C, at a temperature of 110 to 115 ° C, varefter account is provided by the provision of 30 to 60% by weight of xylitol powder, in the form of a mixture, under the same composition as the mixture, and in the form of a bleaching account. 15

2. A patent according to claim 1, comprising a mixture of 7 to 10% by weight of xylitol, 80 to 75% by weight of maltitol, and less than 15% by weight of andra socker alcohol, as well as to water, the temperature is 170 to 175 ° C, the temperature is 20 ° C to 115 ° C, the temperature is about 35 to 55% by weight, the temperature is 50 to 55% by weight, xylitol powder, Samples of the same composition, which are extruded, in the form of blends of 25 and 25, are also present in the carcass product.