JP2002541874A - Sugar-free, low-calorie base for boiling confectionery - Google Patents

Abstract

  (57) [Summary] PROBLEM TO BE SOLVED: To provide a base suitable for use in a sugar-free confection. SOLUTION The present invention is based on polydextrose which is essentially free of monosaccharides and disaccharides and a sugar alcohol component based on mannitol, which is suitable for use in a stable sugar-free confectionery. Low calorie base. The invention also relates to a stable sugar-free solid confection containing the base and a syrup suitable for use in the production of the confection.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD OF THE INVENTION

The present invention relates to a sugar-free low-calorie base suitable for stable sugar-free boiled confections, wherein the base is essentially free of monosaccharides and disaccharides, more preferably a polysaccharide essentially free of reducing sugar function. It comprises dextrose and a sugar alcohol component containing mannitol as a main component. The present invention also relates to a sugar-free, stable, sugar-free, confectionery which may optionally contain, in addition to this base and residual liquid (from the solid boiling process), other additives and adjuvants (flavors, etc.) known in the sugar-free confectionery art. It is related to solid boiling confection. The present invention also relates to a syrup which is particularly suitable for the production of the above-mentioned boiled confection.

[0002]

[Prior art]

In the context of the present invention, "low calorie" refers to a product having a caloric content of 30% or less of a sucrose-based product of the same equivalent weight. That is, since the caloric content of sucrose is 4 kcal / g, the caloric content of the "low calorie" base, syrup or confection in the present invention must be 1.2 kcal / g (solid content) or less.

[0003] In the context of the present invention, a "stable" product means a product which has sufficiently low cold flow, granulation and moisture increasing properties. If the cold flow is high, the product will bend during the packaging process or storage, and if the granulation characteristics are high, the product will be deformed from the transparent state during storage, such as streaking, crystallization, etc. High levels affect cold flow and granulation, as well as other factors related to product integrity (such as sticking to packages). Sufficient stability criteria include product type, packaging,
Various factors, such as end use, can vary, but such factors and the concept of overall stability are well known to those skilled in the art.

[0004] Sugar-free or reduced sugar boiled confections, such as boiled candy and boiler drops, are generally known in the art. The manufacture of such products typically involves the hydrogenation of starch hydrolyzate ("HSH"), sorbitol, HSH-bound lactitol, isomalt, H
Polydextrose containing monosaccharide or disaccharide in combination with components such as SH or sugar alcohol is used alone or in combination. Medicinal drops also contain medicinal and active ingredients. For example, although the description is omitted here and shown only as a reference for all purposes, US Pat. No. 5,629,042, EP-A-037772.
8, EP-A-0455600, WO09 / 02149, JP-A-07
/ 67536.

[0005] Products using the above-mentioned base materials have various problems in stability, difficulty in the production process, appearance and the like. Moreover, even with these bases, it has not been possible to realize a calorie content as low as "low calorie".

For example, a solid boiled confection using HSH as a base generally has a high cold flow property, and the product may bend during the packaging process or during storage. Such products often require expensive packaging schemes, have a short shelf life, and suffer from poor product quality and poor consumer acceptance. Moreover, the caloric content of the HSH base is above about 3 kcal / g.

[0007] Boiled confections using sorbitol as a base generally have high granulation properties, and there is a possibility that an amorphous glassy product may be turned into a fine crystalline state. As a result, the shelf life is reduced, the palatability is reduced, and the flavor is reduced, which is unacceptable to consumers. In addition, the caloric content of the sorbitol base is greater than about 2.6 kcal / g.

A boiled confection using a combination of HSH and lactitol as a base often granulates during the storage period. Such products often have a relatively short shelf life and lack consumer appeal. In addition, the caloric content of the HSH and lactitol base is about 2.5 kcal / g or more.

[0009] Boiled confections prepared on the basis of isomalt tend to granulate when stored for a long period of time. In addition, the stickiness of the boiled hot product mass is significantly lower. When the tackiness is low, a lot of time is required for a manufacturing process for cooling a lump before adding a flavor, a coloring agent, an active ingredient and the like. The calorie content of the isomolt base is about 2
kcal / g or more.

A boiled confection using a combination of a certain type of polydextrose and a sugar alcohol as a base easily absorbs water and shows a tendency to cold flow. Boiling masses in high polydextrose levels and high temperature processes often exhibit high tackiness, making it difficult to mix flavors, colorants, and active ingredients. In addition, undesired bubbles may be mixed into the product. In addition, the presence of monosaccharides and disaccharides in these polydextroses often limits the maximum concentration of polydextrose in sugar-free solid-boiling products due to the regulation of total sugar content required for adjustment indicators and labels. . The caloric content of polydextrose and sugar alcohol bases is usually about 1.5 kcal / g or more.

Since polydextrose generally has many advantageous properties, it would be highly desirable to be able to create a sugar-free, stable, low-calorie polydextrose base for solid boiled confections.

[0012]

[Means for Solving the Problems]

In order to solve the above problems, the present invention provides a base suitable for use in sugar-free confectionery, which base comprises polydextrose containing essentially no monosaccharide or disaccharide from about 85 to about 85%. 97% by weight, and about 3% to about 15% by weight of a mannitol-based sugar alcohol component. Here, the weight percent is based on the combined weight of the polydextrose and the sugar alcohol component, the base is essentially sugar-free, and the base has a caloric content of 1.2 kcal / g or less.

The present invention also relates to the base (and residual moisture from the manufacturing process) and, optionally,
Provided are stable, sugar-free, solid-boiling confections containing other additives and auxiliaries known in the field of sugar-free confections, and syrups suitable for use in the production of these solid confections.

Products containing polydextrose of the present invention have several advantages over products containing conventional polydextrose and other products. The polydextrose used in the products containing polydextrose of the present invention is essentially free of monosaccharides and disaccharides, such as free reducing sugars, and is therefore essentially free of sugars and other types of polysaccharides containing reducing sugars. May have slightly less calories than dextrose. Further, the product containing polydextrose of the present invention has a low moisture absorption rate, exhibits thermal stability, and exhibits a sufficient flavor, color and taste.

[0015] These and other features of the present invention will be better understood by those of ordinary skill in the art upon reading the following detailed description.

[0016]

BEST MODE FOR CARRYING OUT THE INVENTION

Polydextrose is generally defined as a polymer of glucose (dextrose) based on 1-6 glucose-glucose linkages. Polydextrose is typically obtained by polymerizing glucose (dextrose) and a small amount of a polyol (usually sorbitol) in the presence of an edible acid catalyst such as citric acid or phosphoric acid under anhydrous melt polymerization conditions. The resulting "crude" polydextrose may be neutralized to remove residual acidity, or may be subjected to ion exchange to remove substantially all of the unpalatable components produced during the manufacturing process. Polydextrose for the purposes of the present invention is water soluble and has a reported number average molecular weight of about 1500 to 18,000. This dextrose is described, for example, herein by reference for all purposes and for all purposes, but is not disclosed in US Pat. No. 3,766,165, US Pat. No. 4,948,596, US Pat. No. 5,091,015, US Pat. No. 5,645,647. Extensive and explained. The caloric value of polydextrose disclosed in these references is generally considered to be 1 kcal / g.

The polydextrose obtained as a result of the manufacturing process typically has unreacted original components such as unreacted glucose (monosaccharides) and sorbitol, and other very low molecular weights such as disaccharides. Contains components in residual amounts. Oligomeric and polymeric polydextrose molecules may also contain glucose molecules attached at other than one point (typically at the chain end), thus maintaining the reducing function.

Polydextrose suitable for use in the present invention is a variant of said polydextrose in that it is essentially free of monosaccharides and disaccharides, and more preferably is essentially free of reduced glucose groups. The expression "essentially free of monosaccharides and disaccharides" means that the content of monosaccharides and disaccharides is preferably less than about 0.5% by weight, more preferably about 0.5% by weight, based on the total weight of polydextrose. Less than 0.25% by weight, even more preferably less than about 0.15% by weight. The monosaccharide and disaccharide content, and the reducing sugar content are expressed as the weight of glucose relative to the dry weight of the analyzed product and are measured by liquid chromatography using known refractive index techniques.

“Monosaccharides” for the purposes of the present invention are polyhydric alcohol aldehydes or ketones containing 5 to 8 carbon atoms, such as pentoses and hexoses. "Disaccharide" refers to a carbohydrate that produces two monosaccharides upon hydrolysis.

Although the description is omitted here and shown only as a reference for all purposes,
As disclosed in US Pat. No. 4,956,458 and WO 92/12179, the polydextrose used in the present invention may be, for example, conventional polydextrose by a conventional fractionation method, reverse osmosis or size exclusion. Made by molecular sieving techniques such as chromatography. More preferred is polydextrose, which is essentially free of reduced glucose groups, and is made by hydrogenation or enzymatic treatment of ordinary polydextrose. For example, the description is omitted here and is only shown as a reference for all purposes, but US Pat.
No. 63 and U.S. Pat. No. 5,573,794. If desired, the aforementioned U.S. Pat. No. 4,956,458 and WO 92/12179, also described here in U.S. Pat. By some techniques, polydextrose, which is essentially free of reduced glucose groups, can be further processed to remove essentially all low molecular weight components (such as sorbitol).

An example of a commercially available polydextrose suitable for use in the present invention is a hydrogenated polydextrose sold under the product name LITESSE® ULTRA by Culter Food Science, Inc. (Ardsley, NY, USA). Dextrose.

The sugar alcohol component is at least mannitol having a main component amount (a caloric value of 1.6 k).
cal / g), xylitol (caloric value 2.4 kcal / g), lactitol (caloric value 2.0 kcal / g), sorbitol (caloric value 2.6 kc
al / g), erythritol (caloric value 0.4 kcal / g), maltitol (
One or more kinds of other monomeric, dimeric or polymeric sugar alcohols, such as a caloric value of 3.0 kcal / g and isomalt (a caloric value of 2.0 kcal / g), may be contained. The main component amount means an amount of more than 50% by weight based on the weight of the sugar alcohol component. Preferably, the sugar alcohol component is at least 75% by weight mannitol, more preferably at least 90% by weight mannitol, and especially preferably essentially all mannitol.

The base of the present invention comprises from about 85 to about 97% by weight of polydextrose, more preferably from about 85 to about 95% by weight, even more preferably from about 87 to about 93% by weight, the sugar About 3 to about 15% by weight of the alcohol component, more preferably about 5%
From about 15% by weight, even more preferably from about 7 to about 13% by weight. Here, the weight percent is based on the combined weight of polydextrose and the sugar alcohol component.

The solid boiled confection of the present invention can be composed of only the above-mentioned base (and the residual liquid from the production process), but typically other additives and adjuvants (bases) known in the sugar-free confectionery technology. In addition to bulking agents such as sugar alcohols and polydextrose contained in the preparations), for example, flavoring agents, acidulants, clouding agents, menthol, pectin, eucalyptus oil, and other conventional substances recognized as having pharmaceutical therapeutic value, etc. Also includes therapeutic and active agents and intense sweeteners such as Aspartame, Acesulfame K, Sucralose, Alitame (registered trademark). These additives and adjuvants are typically used in small amounts, and although some flavorants may be used in larger amounts, they are generally less than 5% by weight of the total weight of the boiled confection. Also, with a few exceptions, preferably the increase in caloric value throughout the final product is minimal. In preferred embodiments, these additives and adjuvants do not themselves significantly increase the caloric value of the final product, so that sugar-free confections containing these components are low in calories in the context of the present invention.

As described in the aforementioned US Pat. No. 5,629,042, the sugar-free solid boiled confections of the present invention are made by a conventionally known method involving the preparation and boiling of a syrup.

A syrup according to one aspect of the present invention is made by any suitable method known in the art.

First polydextrose solution (before addition of sugar alcohol and other optional components)
Preferably comprises from about 55% to about 75% by weight of polydextrose, essentially free of mono- and disaccharides, and from about 25% to about 45% by weight of water. Sugar alcohol and other ingredients are then added to the initial polydextrose solution, resulting in a solids content of about 60% to about 90%, based on the combined weight of the solids and moisture.
% By weight, more preferably from about 65% to about 85% by weight, even more preferably from about 70% to about 80% by weight, and conversely the moisture is from about 10% to about 40% by weight, more preferably about 15% to about 35% by weight, even more preferably about 2%.
From 0% by weight to about 30% by weight.

The obtained syrup is essentially sugar-free, and the syrup base (polydextrose and sugar alcohol component combined) has a caloric content of 1.2 kcal / g.
(Based on solids): In some preferred embodiments, the syrup itself (and the resulting boiled confectionery) has a caloric content of no more than 1.2 kcal / g (based on solids).

[0029] The boiled confections suitable for the present invention are prepared by subjecting this syrup to the desired moisture content (water loss, viscosity, and other factors known to those skilled in the art) in a cooking pot under atmospheric or vacuum boosted conditions. It is manufactured by boiling. The resulting hot mass is allowed to cool to a point where it still flows and then placed in a mold or through a drop former to form the desired confectionery product.

[0030] The first syrup may be formulated with only a few ingredients, such as base ingredients, the remaining ingredients may be added to the pot during boiling or at the first cooling stage, or all ingredients may be added to the pot from the beginning. May be mixed. As noted above, these methods are conventional and known to those skilled in the art and need not be described at length here.

The base of the present invention is essentially transparent and exhibits long-term storage stability. Further, once formed as a confection, there is substantially no problem of cold flow, product creasing, and recrystallization.
In addition, these bases are essentially sugar-free, low-calorie and give the final product boiled confections less than 1.2 kcal / g, preferably less than 1.15 kcal / g, especially 1.1 kcal
Only increase calories below al / g.

Particularly preferred are low calorie solid confections in which the optional additives and adjuvants do not significantly increase the caloric value of the entire product.

Next, the present invention will be described in more detail with reference to specific examples. Example 1-2 Syrup Base Containing Polydextrose 86.4 grams of LITESSE® ULTRA (liquid polydextrose having a solids content of 67.50% by weight) and 9.6 grams of powdered mannitol, and 4.
While mixing 0 grams of the mixture (100 grams), the powder was heated to a temperature of 150 (F) to dissolve the powdered mannitol. The temperature was then increased from 185 to 190 (F) until the solids content of the syrup was 73% by weight. Mixing continued until a syrup containing the first polydextrose was formed.

Similarly, 432.0 grams of LITESSE® ULTRA (a liquid polydextrose with a solids content of 67.50% by weight) and 48.0 grams of powdered mannitol,
The mixture of 20.0 grams of water and 500 grams of water was mixed and heated to a temperature of 150 (F) to dissolve the powdered mannitol to form another syrup containing polydextrose. The temperature was then reduced from 130 to 140 (F). The mixing was continued for 25 minutes until the solid content of the obtained syrup became 73% by weight.

Example 3-4 Investigation of Water Absorption In order to examine the water absorption properties of the solid boiled confection, a mixture containing polydextrose was used in the solid boiled confectionery product and stored for up to 12 weeks. The boiled confections were evaluated in two groups: wrapped (Example 3) and unwrapped (Example 4). The boiled confections of both groups were observed at the time of production and after storage for 2 weeks and 4 weeks in a normal storage condition, and some were also observed after storage for 8 weeks and 12 weeks. All percentages are by weight, all weights are in grams, and LU stands for LITESSE® ULTRA.

The increase in water indicates the percentage of water absorption during the storage period in percent.

[0037]

[Table 1]

[0038]

[Table 2]

[0039]

[Table 3]

As is evident from the above results, the combination of polydextrose and mannitol of the present invention exhibited the best results in low water increase rate and overall stability. Example 5 Medicated Drops Containing Polydextrose Medicated drops containing polydextrose of the present invention were made from syrups containing the ingredients shown in the table below (all in grams). In addition, Red No. 40 and Blue No. 1 were added as coloring agents.

The invention has generally been described with reference to the preferred embodiments. However, these specific examples are merely for explanation, and do not limit the present invention in any way. It will be understood by those skilled in the art that other variations and modifications can be easily made within the scope of the invention, and the scope of the invention is determined by the appended claims.

──────────────────────────────────────────────────続 き Continuation of front page (81) Designated country EP (AT, BE, CH, CY, DE, DK, ES, FI, FR, GB, GR, IE, IT, LU, MC, NL, PT, SE ), OA (BF, BJ, CF, CG, CI, CM, GA, GN, GW, ML, MR, NE, SN, TD, TG), AP (GH, GM, KE, LS, MW, SD, SL, SZ, TZ, UG, ZW), EA (AM, AZ, BY, KG, KZ, MD, RU, TJ, TM), AE, AG, AL, AM, AT, AU, AZ, BA, BB, BG, BR, BY, CA, CH, CN, CR, CU, CZ, DE, DK, DM, DZ, EE, ES, FI, GB, GD, GE, GH, GM, HR , HU, ID, IL, IN, IS, JP, KE, KG, KP, KR, KZ, LC, LK, LR, LS, LT, LU, LV, MA, MD, MG, MK, MN, MW, MX, NO, NZ, PL, PT, RO, RU, SD, SE, SG, SI, SK, SL, TJ, TM, TR, TT, TZ, UA, UG, UZ, VN, YU, ZA, ZW (72) Inventor Hartigan, Susan, Erin United States 10583 Scursdale Garth Road, New York 260, Apartment 2E5 F Term (Reference) 4B014 GG07 GK03 GL11 4B041 LC10 LD08 LK11 LK12 4B047 LB08 LB09 LE01 LF09 LG25 LG26

Claims (24)

[Claims] 1. A base suitable for use in sugar-free boiled confections, which has a weight percent based on the combined weight of polydextrose and sugar alcohol components, and is essentially a monosaccharide and a disaccharide. From about 85 to about 97% by weight of a polydextrose containing no saccharide, and from about 3% to about 1% by weight of a sugar alcohol component containing mannitol as a main component.
A sugar-free low-calorie base for boiled confections having 5% by weight, being essentially sugar-free and having a caloric content of 1.2 kcal / g or less. 2. The base of claim 1, wherein said polydextrose is essentially free of reduced glucose groups. 3. The base of claim 1, wherein the sugar alcohol component is at least 75% by weight mannitol based on the weight of the sugar alcohol component. 4. The base of claim 3, wherein the sugar alcohol component is at least 90% by weight mannitol based on the weight of the sugar alcohol component. 5. The base of claim 1, comprising about 85 to about 95% by weight of said polydextrose and about 5% to about 15% by weight of said sugar alcohol component. 6. The base of claim 5, comprising about 87 to about 93% by weight of said polydextrose and about 7% to about 13% by weight of said sugar alcohol component. 7. The base according to claim 1, wherein the calorie content is 1.1 kca.
1 / g or less. 8. An amount of polydextrose essentially free of monosaccharides and disaccharides of about 8% by weight, based on the combined weight of polydextrose and sugar alcohol components.
5 to 97% by weight and about 3% by weight of a sugar alcohol component containing mannitol as a main component
A stable solid boiled confection consisting essentially of a base consisting of from about 15% by weight to about 15% by weight, which is essentially a sugar-free confection and has a caloric content of 1.2 kcal / g (solid content) or less. 9. The stable solid confection according to claim 8, wherein the polydextrose is essentially free of reduced glucose groups. 10. The stable solid boiled confection according to claim 8, wherein the sugar alcohol component is at least 75% by weight mannitol based on the weight of the sugar alcohol component. 11. The stable solid boiled confection according to claim 10, wherein the sugar alcohol component is at least 90% by weight mannitol based on the weight of the sugar alcohol component. 12. The stable confectionery of claim 8, wherein the base comprises about 85 to about 95% by weight of the polydextrose and about 5% to about 15% by weight of the sugar alcohol component. 13. The stable solid confectionery of claim 12, wherein the base comprises about 87 to about 93% by weight of the polydextrose and about 7 to about 13% by weight of the sugar alcohol component. 14. The stable solid boiled confection according to claim 8, wherein the calorie content is 1.2 kcal / g (solid content) or less. 15. The stable solid boiled confection according to claim 14, wherein the calorie content is 1.1 kcal / g (solid content) or less. 16. A hydrated syrup suitable for use in the preparation of boiled confections, comprising from about 20% to about 40% by weight of water and a solids content of about 20% by weight, based on the total weight of the syrup. From 60% to about 80% by weight, of which solids content is about 100% by weight based on the combined weight of polydextrose and sugar alcohol components, and about 100% polydextrose essentially free of monosaccharides and disaccharides. 85 to about 97% by weight and about 3% to about 15% by weight of a sugar alcohol component containing mannitol as a main component
Syrup is essentially sugar-free and has a base caloric content of 1.
A water-containing syrup having a concentration of 2 kcal / g or less. 17. The hydrated syrup according to claim 16, having a water content of about 25% to about 35% by weight and a solids content of about 65% to 75% by weight. 18. The hydrated syrup according to claim 16, wherein the polydextrose is essentially free of reduced glucose groups. 19. The hydrated syrup according to claim 16, wherein at least 75% by weight of the sugar alcohol component is mannitol based on the weight of the sugar alcohol component. 20. The hydrated syrup according to claim 19, wherein at least 90% by weight of the sugar alcohol component is mannitol based on the weight of the sugar alcohol component. 21. The hydrated syrup of claim 16, wherein the solids content comprises about 85 to about 95% by weight of the polydextrose and about 5% to about 15% by weight of the sugar alcohol component. 22. The hydrous syrup of claim 21, wherein the solids content comprises about 87 to about 93% by weight of the polydextrose and about 7 to about 13% by weight of the sugar alcohol component. 23. The water-containing syrup according to claim 16, which has a calorie content of 1.2 kcal / g (solid content) or less. 24. The water-containing syrup according to claim 23, wherein the calorie content is 1.1 kcal / g (solid content) or less.