MXPA99006518A

MXPA99006518A - Sugar-free dragee chewing sweets

Info

Publication number: MXPA99006518A
Application number: MXPA/A/1999/006518A
Authority: MX
Inventors: Willibaldettle Ingrid; Fritzsching Bodo; Keme Thomas; Radowski Anette
Original assignee: Suedzucker Aktiengesellschaft Mannheim/Ochsenfurt 68165 Mannheim De
Priority date: 1997-01-24
Filing date: 1999-07-13
Publication date: 2000-05-01

Abstract

The invention relates to a dragée chewing sweet with a soft caramel core and a dragée coating, whereby the chewing sweet contains a sweetener mixture and is sugar-free.

Description

Candied soft candies without sugar Description The invention relates to candied soft candies without sugar as well as to the process for its manufacture. The soft candies, which are wrapped by a candied cover, are known. These soft candies, however, present the disadvantage that they, basically because of their sugar content, are not suitable for diabetics, and have a comparatively high melting point as well as that they favor the formation of caries (dental diseases). The substitution of sugar for sugar exchange material in candied soft candies is nevertheless complicated to explain. This is due, among other things, to the fact that the conformation of the soft candies in the form of confit, and its manufacturing process are very complex. In this way it is necessary for example, that the core of the confit is stable in its form, so that it can be wedged and confit.

In addition, the soft candied caramel should not be too soft, to avoid sticking to the teeth. At the same time, the soft candied caramel should not be too hard, since then it can not be chewed. Finally, there is the problem that the dragee cover comes off very easily, which significantly decreases the duration of the pleasant taste and the value of the enjoyment of the soft candied caramel. The covers of soft candies should be as crispy as possible, from points of view of organoleptic sensitivity. Where at the same time it is not desirable for the individual candied products to stick together. Sugar-free candies, for chewing, that satisfy the conditions indicated above, are not known until now. The technical problem that solves the present invention consists of preparing candies for chewing candied, that do not present the aforementioned disadvantages. The present invention solves this problem, by means of presenting candied soft candies, comprising at least one sweetener and having a soft caramel core and a dragee coating, wherein the soft candied caramel is totally free of sugar. In the context of the present invention soft candy will be understood as a medicine, sweet or food, which when received in the mouth of a human or an animal, is suitable for chewing due to its flexible structure and its consistency, that is, be deformable and that does not break or crack under heavy mechanical load. In particular, from now on, a soft caramel will be understood, which in its intermediate part has a specific weight of 0.8 to 1.5 g / cm3, preferably 1.0 g / cm3. By an intermediate layer it will be understood either the core of the soft caramel, or in case an additional stabilization layer is provided, the core of the soft caramel and the stabilization layer. The invention then presents that both the dragee coating and the soft candy core do not contain sugar. The invention proposes that for the production of candied soft candies, sweeteners containing sugar should not be used, but those that are free of sugar. In an especially preferred form, the invention proposes the use of an equimolar mixture of 6-0-α-D-Glucopyranosyl-1-D-sorbitol (1,6-GPS) and 1-0-α-D-Glucopyranosyl-mannitol (1 , 1-GPM), ie Isomalt ® or Isomaltulose hydrated, as sweeteners. In another preferred embodiment, the invention proposes the use of a mixture of sweeteners described in patent EP 0 625 578 Bl, which is composed of 1, 6-GPS, 1,1-GPM and 1-0-aD-Glucopyranosyl -D-sorbitol (1,1-GPS), as well as optionally Mannitol, Sorbitol, hydrated or unhydrated oligosaccharide, as well as, if appropriate, residual sucrose. In a particularly advantageous form of the invention a mixture of sweeteners is used which is composed of 10 to 50% by weight of 1,6-GPS, from 2 to 20% by weight of 1,1-GPS and from 30 to 70% by weight of 1,1-GPM. The invention also contemplates, that a mixture of sweeteners consisting of 5 to 10% by weight of 1,6-GPS, 30 to 40% by weight of 1,1-GPS and from 45 to 60% by weight of 1,1 -GPM (all% by weight referred to the content of dry substance). Of course, according to the invention, other sweeteners can be used, as long as they are free of sugar. The sweetener fraction in the soft caramel core is preferably 60 to 90% by weight (based on the dry substance). The fraction of the sweetener in the candied cover is preferably 90 to 100% by weight (with reference to the dry substance). The candied soft candies mentioned above according to the invention are characterized in that they surprisingly have a texture similar to that of a chewing gum. This texture, also known as? "long texture", is based on the fact that the sweetener according to the invention does not crystallize as fast as sugar.This long texture leads to the advantageous effect that soft candies can not be easily undone in the mouth like candied soft candies previously known, but they can remain much longer in the mouth.This advantageously achieves a prolonged release of the aromas, flavors or in particular of the active medicinal components that are contained in the candied soft candies. Sugar-free according to the invention are characterized by a crunchy and non-sticky coating of dragee, as well as by their shape stability The invention relates in an advantageous further embodiment to the candied soft candies mentioned above, wherein In addition, a stabilization layer is placed between the soft candy core and the candied cover. which covers the soft candy core. The stabilization layer is made of a soft caramel mass, preferably a slightly stretched soft candy mass. In the context of the present invention, softly stretched soft caramel mass will be understood as that soft caramel mass that has been stretched from 0.1 to 10 minutes, preferably for one minute. Obviously, you can also use a soft candy mass that is quite stretched or one that is not stretched. It is also possible to carry out, in addition to stretching or in lieu of stretching, an aerated of the soft caramel mass. The soft caramel mass, which in the preferred embodiment is applied as a stabilization layer on the soft candy core, can be placed around the soft candy core for example as a wrapper or by means of coextrusion. The stabilization layer maintains the soft candy core in the desired shape so that during the final forming process, for example during the coining or stamping process, the soft candies take the preferred established shape, for example lentil form, and Then you can confit. The invention also proposes that candied candies can be made without a stabilization layer or with a stabilization layer of soft caramel mass. The invention proposes in an advantageous additional form, that the candied soft candies also contain components with medicinal or beneficial effects for health. The components with medicinal effects, as well as those beneficial to health may be for example eucalyptus, menthol, benzocaine, cetylpyridine, dextromethorphan, exildesorcin / menthol, dyclonine, phenylpropanolamine, omega-3-fatty acids, vitamins, minerals, preparations of calcium, magnesium preparations or selenium compounds. The invention further proposes that the candied soft candies contain, in addition to the aforementioned sweeteners, additional components, such as concentrated sweeteners, aspartame, Acesulfam K, malt syrup, proteins or hydrolysates, gelatin, inulin, mono and disaccharide alcohols, fatty complements, polydextrose, salatrima, vegetable fat, hydrocolloids, gum arabic, colorants such as titanium dioxide, emulsifiers, lecithin, flavors and acids compatible with foods such as citric acid, or the like. Furthermore, the invention proposes that the weight of the dragee coating be from 10 to 50% by weight (based on the dry substance) of the weight of the candied soft candies. The invention also relates to the process for the manufacture of candied soft candies without sugar comprising the production of the soft candy core mass, as well as, in any case, the mass of the stabilization layer, the drawing or aerating of the mass of the candy. soft caramel core, as well as in addition to the mass of the stabilization layer, the conformation, if appropriate, of both masses, for example formed by embossing or coining, where appropriate the handling of the surface, for example prestressed, intermediate layer manufactured in this way and finally the confit of the pre-conformed intermediate layer.

In a particularly preferred embodiment it is provided that the soft candy core mass is made of hydrated isomaltulose, malt syrup, water, gelatin, vegetable fat, emulsifiers, citric acid and peppermint, mint flavors or fruit flavors. The invention proposes in an advantageous form that the hydrated isomaltulose and the malt syrup for the manufacture of the soft candy core mass are boiled under normal pressure or under vacuum to a final water content of the finished product of 3 to 9%, and then adding the other components in the indicated sequence, as well as homogenizing them. Preferably boil to a final water content of 6%. The invention further proposes that the mass of the soft caramel core be cooled together with the homogenization process described above to 30 to 50 ° C, preferably 42 to 48 ° C. The invention proposes in another advantageous embodiment, that the stretching time or the aeration time of the soft candy core mass is from 1 to 15 minutes, preferably from 8 minutes. In the manufacture of candied soft candies having a stabilization layer, a drawing time or aeration time of the dough for the stabilization layer of approximately 0 to 10 minutes, preferably 1 minute, is advantageously provided. The invention proposes in an advantageous form, that for the manufacture of candied soft candies without a stabilization layer and free of sugar, the surface temperature of the agglomerate before forming, for example the coining or stamping should not be above the 40 ° C. In the manufacture of candied soft candies with stabilization layer, the surface temperature of the agglomerate before forming is between 25 and 50 ° C, preferably it will be 36 ° C. The invention * proposes in additional embodiments of the processes described above, that the intermediate layer after forming, especially after coining, passes through a cooling device, for example a cooling tunnel with which advantageously the temperature of the intermediate layer after its passage through the cooling tunnel will be 10-30 ° C, preferably 25 ° C.

Along with this, the process according to the invention proposes the performance of an advantageous surface treatment, for example a pre-glue, a confit with a suspension composed, for example, of isomaltulose hydrate, water, gum arabic, colorants and concentrated sweeteners. The confit may also be carried out in the form of a soft confit or a hard / soft confit. Further advantageous embodiments of the embodiment result from the additional dependent claims. The invention will now be explained in more detail with reference to an exemplary embodiment.

EXAMPLE 1 Manufacture of sugar-free soft candies with a stabilization layer of a soft caramel mass. 1. Making the soft candy dough for the stabilization layer and core 1.1 Recipe ISOMALT® (Type M) 24.20 Malt syrup (75% TS) 51.30 Water 5.00 Gelatin 120 Bloom (40%) 3.55 Vegetable fat (34-36 ° Sp) 5.80 Emulsifier 0.75 Citric acid (Monohydrate) 0.70 ISOMALT® (Type PF) 8.40 Fruit aroma 0.30 1.2 Manufacturing • Boil in an ISOMALT® container (Type M), malt syrup and water at a temperature between 125 - 135 ° C, preferably 131 ° C. • Add the gelatine solution • Add in the order indicated vegetable fat, emulsifiers, citric acid, ISOMALT® (Type PF), which is mixed for 2 to 3 minutes at a high mixing speed, until homogeneous mixing. • Add fruit aroma, mix until emptying the container • Homogenization using an appropriate homogenizer. • Cool the mass from 42 to 48 ° C. • Stretching time of the dough core: 1 to 15 minutes, preferably 8 minutes. • Stretching time of the mass for the stabilization layer: more than 0 to 10 minutes, preferably 1 minute. The production of the soft caramel mass can be carried out in a cooking reactor or in a continuous cooking plant. The stretching of the dough is carried out with the drawing machine or with the continuous drawing machine either by means of aeration with an aerating machine. 2. Placement of the dough in a circular roller and formed of the placed dough. The mass core is placed first on the circular roller, so a sphere is formed. The dough has a temperature of 40 to 50 ° C, preferably 45 ° C. Parallel to this, roll on a circular roller the mass of the stabilization layer towards a mat of 1 to 2 cm and cover the mass core of the sphere as an outer layer. The ratio of the stabilization layer to the core is 1: 99%, preferably 55: 45% (% based on the total weight of the intermediate layer). The masses driven together then spread on a string, where the surface temperature of the dough is about 36 ° C. The rope advantageously forms intermediate lentil-shaped layers with the aid of a stamping machine or printing roller.

After leaving the cooling tunnel, the temperature of the intermediate layer is between 15 to 30 ° C, preferably at 25 ° C. 3. Pre-molding of the intermediate layer Intermediate layers are captured in containers as soon as they leave the cooling tunnel and are pre-assembled. For this purpose, a 50% fast coating solution (Wolff &Olsen, Hamburg) with 10% titanium dioxide is produced, which is applied in such quantity over the intermediate layer that it is well cross-linked. Finally, cover with fast coating powder until the intermediate layers are dry. This process is repeated two to three times, so that the intermediate layers are stable to changes in volume and do not adhere to each other. 4. Confit 4.1 Recipe Confit is made with a suspension of ISOMALT® according to the following recipe: ISOMALT® (Type M) 43.65 Water 29.00 Acesulfam K 0.05 Aspartame 0.05 Ti02 1.00 Gum arabic (solution 1: 1) 4.10 ISOMALT® (Type PF) 22.15 4.2 Production of the suspension 1. Production of the solution • Is heated under stirring ISOMALT® (Type M) in hot water at a temperature of 70-80 ° C, to form a crystal-free solution. 2. Manufacture of the suspension • The solution prepared as described above is cooled to 60 ° C. • Aspartame, K -assulfate, gum arabic solution, Ti02, and ISOMALT® (Type PF) are added and mixed until a homogenous mass is obtained. • The temperature of the suspension is maintained during the process up to 60 ° C. The weight of the candied cover is 10 to 50% of the weight of the finished soft candied caramel (with reference to the dry substance). Sugar-free candied candies made in this way with a stabilization layer of a soft caramel mass are characterized in particular by the shape stability of their intermediate layer. This allows a greater variability in the choice of the size of the intermediate layer.

EXAMPLE 2 Production of sugar-free soft caramel without stabilization layer 1. Making the soft caramel mass for the core: 1.1. Recipe ISOMALT® (Type M) 24.20 Malt syrup 51.30 Water 5.00 Gelatin 120 Bloom (40%) 3.55 Vegetable fat (34-36 ° Sp) 5.80 Emulsifier 0.75 Citric acid (Monohydrate) 0.70 ISOMALT® (Type PF) 8.40 Fruit aroma 0.30 1. 2 Manufacturing • It is boiled in an ISOMALT® container (Type M), malt syrup and water at a temperature of 125 to 135 ° C, preferably at 131 ° C. • The gelatin solution is added. • Add vegetable fat, emulsifiers, citric acid, ISOMALT® (Type PF) in the following manner, mix for 2 to 3 minutes at a high mixing speed until homogeneous mixing is obtained. • Add fruit aroma and mix, until the container is empty • Homogenization using an appropriate homogenizer. • Cool the mass from 42 to 48 ° C. • Stretching time of the dough core: 1 to 15 minutes, preferably 8 minutes. The production of the soft caramel mass can be carried out in a cooking reactor or in a continuous cooking plant. Stretching of the dough is carried out with the drawing machine or with the continuous drawing machine or by means of aeration with an aerating machine. 2. Formation of the dough The production of the dough is carried out in the usual manner, whereby the shape of the intermediate layer is effected by means of a stamping machine or a printing roller. The temperature of the hanging surface (ropes) prior to the stamping is not higher than 35 ° C. After the stamping, the intermediate layers continue towards a cooling tunnel. Then the temperature is between 10 and 30 ° C, preferably at 25 ° C. 3. Pre-molding of the intermediate layer The intermediate layers are captured in containers as soon as they leave the cooling tunnel and are pre-assembled. For this purpose, a 50% fast coating solution (Wolff &Olsen, Hamburg) with 10% titanium dioxide is produced, which is applied in such quantity over the intermediate layer that it is well cross-linked. Finally, cover with fast coating powder until the intermediate layers are dry. This process is repeated two to three times, so that the intermediate layers are stable to changes in volume and do not adhere to each other. 4. Confit The confit is made with a suspension of ISOMALT® according to the recipe, which is described in example 1, point 4.1. The manufacture of sugar-free candied candies without stabilization layer is distinguished by its improved chewing property.

Claims

CLAIMS Soft candied candy comprising at least one sweetener, with a soft caramel core and a candied cover, characterized in that the soft candied caramel has no sugar. Soft candy dragee according to claim 1, characterized in that the soft candied candy has a stabilization layer placed between the soft candy core and the candied cover, which covers the soft candy core. Soft caramel dipper according to any of the preceding claims, characterized in that the stabilization layer is a soft candy layer, preferably a softly stretched soft candy layer. Soft caramel dipper according to any of the preceding claims, characterized in that the sweetener is isomaltulose hydrated. Soft caramel dipper according to any of the preceding claims, characterized in that the sweetener is a mixture of 1,1-GPS (1-0-aD-Glucopyranosyl-D-sorbitol 1,1-GPM (1-0-aD) - Glucopyranosyl-mannitol) and 1,6-GPS (6-0-a-Glucopyranosyl-D-sorbitol) as well as optionally Sorbitol, Mannitol, or hydrated or non-hydrated oligosaccharides - Soft caramel dragee according to any of the preceding claims , characterized in that the soft candied caramel contains in addition to the sweetener, malt syrup, proteins, hydrolysates, hydrocolloids, fatty additives, oligofructosaccharides, inulin, polydextrose, salatrim, mono or disaccharide alcohols, gelatins, vegetable fat, gum arabic, Acesulfam K, Aspartame , dyes, flavors, flavorings, compatible acids for food and / or emulsifiers Soft candy dragee according to any of the preceding claims, characterized in that the soft candied candy contains additional nte components of medicinal effects, vitamins or minerals. Soft candy dragee according to any of the preceding claims, characterized in that the weight of the dragee coating is from 10 to 50% by weight (based on the dry substance) of the weight of the candied soft candy. Soft candy dragee according to any of the previous claims, characterized in that the specific weight of the soft candy intermediate layer is 0.8 to 1.5 g / cm3, preferably 1.0 g / cm3. . PROCESS FOR THE MANUFACTURE OF A Mild Sugar Free Candied Candies, in particular according to any one of Claims 1 to 9, which comprises the manufacture of the candied candy core mass, the drawing or the aeration of the candy core mass confit, the formed, as well as the final confit of the intermediate layer produced in this way. . Process according to claim 10, wherein the surface temperature of the soft candy core mass before forming is maximum 40 ° C. Process for the production of a sugar-free soft candied caramel, in particular according to any one of claims 1 to 9, which comprises the manufacture of the mass of the candied candy core and the mass of the stabilization layer, the drawing or the aeration of the mass of the soft caramel core and the mass of the stabilization layer, the conduction of the two masses, the formation, as well as the final confit of the intermediate layer produced in this way. Process according to claim 11, wherein the surface temperature of the masses of the soft candy core and of the stabilization layer conducted together, before being formed, is 25 to 50 ° C, preferably 36 ° C. Process according to any of claims 9 to 13, wherein the soft candy core mass is made of hydrated isomaltulose, malt syrup and additional components. Process according to claim 14, wherein the hydrated isomaltulose and the malt syrup are boiled at normal pressure and / or under vacuum to a final water content of 3 to 9%, especially 6% (referred to the final product), and finally the additional components are added. Process according to any of the preceding claims, wherein the soft caramel core mass and / or the mass of the stabilization layer are cooled prior to stretching 30 to 50 ° C, preferably up to 48 ° C. Process according to any one of the preceding claims, wherein the intermediate layer is subjected after the forming and before the candling to a surface treatment, especially a pre-glue. Process according to any of the preceding claims, wherein the stretching time or aeration time for the soft candy core mass is from 1 to 15 minutes, preferably from 8 minutes. Process according to any of the preceding claims, wherein the drawing time or aeration time for the mass of the stabilization layer is 0.1 to 10 minutes, preferably 1 minute.