NL2008219C2 - A method for the preparation of a confectionery product. - Google Patents

Description

Title: A method for the preparation of a confectionery product

The present invention relates to a method for the preparation of a confectionery product and to the confectionery product obtained.

5 European patent application 1 342 417 relates to a jelly confection from a water suspension containing 35 - 85 per cent by weight of a sweetener and a mixture of 0.4 -15 per cent amylopectin-rich starch obtained from waxy maize and 2 - 6 per cent carrageenan. The suspension is heated to a temperature at which the starch is cooked and dispersed, and the cooked substance is then shaped and baked to produce the 10 desired confectionery.

German application DE 10 307 068 relates to a method of preparing by carefully mixing and homogenizing an aqueous solution of gelatin with a solution of polydextrose, adding the other additives at high temperature, then conventional casting in powder, drying, wiping off and optionally covering with a glossing agent.

15 Russian patent application RU2199231 relates to a casing molded from caramel mass which contains boiled sugar syrup. Caramel mass, from which casing is molded, additionally contains sugar, gelatin, fat product, citric acid and phosphatides.

Candy is made by dissolving sugar in water or milk to form a syrup, which is boiled until it reaches the desired concentration or starts to caramelize. The type of candy 20 depends on the ingredients and how long the mixture is boiled. Candy comes in a wide variety of textures, from soft and chewy to hard and brittle. Caramel is a beige to dark-brown confectionery product made by heating any of a variety of sugars. Caramel candy is a soft, dense, chewy candy made by boiling a mixture of milk or cream, sugar(s), butter, and flavoring components. The sugar(s) are heated separately, caramelizing them before 25 the other ingredients are added. Alternatively, all ingredients may be cooked.

Gelatin is used for the gummies production. These gummies are generally proposed with a fruit flavour. The present inventors want to develop a gummy having a toffee flavour and contains no added flavor and color.

The object of the present invention is to prepare a confectionery product, 30 especially a confectionery, having a toffee flavor and contains no added flavors or colors.

Another object of the present invention is to prepare a confectionery product that meets consumer demand for new flavors, new texture and products without e-number.

The present invention relates to a method for the preparation of a gelatin based confectionery product, wherein the method comprises the following steps: 35 2 i) providing a gelatin based aqueous solution, ii) providing an aqueous mixture comprising sugar or its substitutes, corn syrup or its substitutes, sweet whole concentrated milk and vegetable hydrogenated fat, iii) adding butter to the mixture of step ii), and 5 iv) combining the gelatin based aqueous solution of step i) with the mixture of step iii) for obtaining the gelatin based confectionery product.

The present inventors found that the inventive aspect lies in the specific method for the preparation of the confectionery, i.e. the combination of a recipe for toffee and gelatin gummies in one method. The use of different process steps for this has resulted in 10 a confectionery product not containing added flavors or colors. The gelatin used allows to remove the lecithin as an emulsifying agent and to prepare a recipe with no E-label additive. The gummy can thus be qualified as a clean label gummy.

An example of sugar or sugar substitute is sugar alcohol. An example of vegetable hydrogenated fat is oil. An example of corn syrup substitute is polydextrose.

15 According to an embodiment step i) comprises the solubilisation of gelatin in hot water. Such a step of solubilisation is carried out in a water bath of for example 60 degr Celsius. This step i) can be carried out with the use of gelatin or a combination of gelatin and hydrolysed gelatin.

It is preferred that step ii) comprises combining sugar, corn syrup, sweet whole 20 concentrated milk and vegetable hydrogenated fat, and boiling it at a temperature of at least 120 degr Celc under stirring. An example of a suitable temperature is 126 degr Celsius.

In the present invention step iii) comprises preferably cooling down the hot mixture comprising sugar, corn syrup, sweet whole concentrated milk and vegetable 25 hydrogenated fat to a temperature of at least 110 degr Celc, adding butter thereto and heating the mixture thus obtained to a temperature of at least 115 degr Celc under stirring.

According to a preferred embodiment step iv) comprises homogenization of the gelatin based aqueous solution of step i) with the mixture of step iii). Such a homogenization can be carried out by a very high speed mixer until a brown smooth 30 aspect is obtained.

The mixture obtained after step iv) is preferably deposited in a starch mould at low temperature, preferably at room temperature, and stored for at least 12 hours, even preferably for at least 24 hours. After such a storage the obtained confectionery is destarched and oiled, i.e. the final gummies are ready for consuming.

3

The confectionery product according to the present invention comprises the following ingredients: gelatin in the range of 3 - 15 wt.%, sugar or its substitutes in the range of 20 - 40 wt.%, corn syrup or its substitutes in the range of 30 - 50 wt.%, sweet whole concentrated milk in the range of 10 -20 wt.%, vegetable hydrogenated fat in the 5 range of 2 - 8 wt.%, and butter in the range of 2 -8 wt.%, all weight percentages are based on the total weight of the final gelatin based confectionery product. If necessary, one can incorporate an amount of salt or derivatives thereof in the range of 0,5 to 1,5 wt.%, all weight percentages are based on the total weight of the final gelatin based confectionery product. The gummy thus obtained provides a pleasant taste and melt in 10 mouth. The gummy obtained has 20 % less fat, 20 % less carbohydrates, and 15 % less calories than nowadays commercial available confectionery ,i.e. a butter toffee.

According to an embodiment of the invention the corn syruused in step ii) comprises one or more of the group of glucose, fructose and maltose.

The present gelatin based confectionery product may comprise salt or a salt 15 replacement, preferably potassium chloride and/or sodium glutamate.

The gelatin based confectionery product according to the present invention does not contain any artificial additives like artificial flavors and/or fragrances.

The present invention will be demonstrated by an example which does not restrict the scope of protection.

20 Example A gelatin based confectionery product was prepared. The ingredients (for 100kg of finished product) are listed below.

(a) Gelatin 50 - 275 bloom__7.2 kg __Hot Water__21.9 kg (b) Sugar (saccharose)__27.7 kg

Corn syrup__37.6 kg

Sweet whole concentrated milk 13.4 kg Vegetable oil__4.8 kg __Water__8.6 kg (c) Butter__4.8 kg __Salt__0.83g 25

The first step was the solubilisation of gelatin in a water bath of 60°C. The next step was boiling the ingredients of (b) to 126°C under stirring, cooling down (b) until 110°C and adding the ingredients of (c). Subsequently ingredients (b) + (c) were boiled to 120°C under high speed stirring, cooled down (b) + (c) until 105°C and adding (a) use a 30 homogenization system (very high speed mixer) until to have a brown smooth aspect. The 4 final product was deposited in moulding starch and stored 24h at 20°C. The last step comprises destarch and oil gummies.

The nutritional facts for 100 g of confectionery product are: ~ 375 kcal 5 Energy_ 1568 kj

Protein__7.4 g

Carbohydrates__65.4 g

Fat__9.9 g

The nutritional facts clearly teach that the final product has 20% less fat, 20% less 10 carbohydrates and 15% less calories than a butter toffee. In addition, the final product does not have any added flavour, color and/or emulsifying agent.

15

Claims (11)

A method for preparing a gelatin-based confectionery product, the method comprising the steps of: i) providing a gelatin-based aqueous solution, ii) providing an aqueous mixture comprising sugar or substituents thereof, corn syrup or substituents thereof, sweet fully condensed milk and vegetable hydrogenated fat, iii) adding butter to the mixture of step ii), and iv) combining the gelatin-based aqueous solution of step i) with the mixture of step iii) to obtain the gelatin-based confectionery product. 2. A method according to claim 1, characterized in that step i) comprises solubilizing gelatin in hot water. Method according to one or more of the preceding claims, characterized in that step ii) comprises combining sugar or substituents thereof, glucose syrup or substituents thereof, sweet fully condensed milk and vegetable hydrogenated fat, and cooking them at a temperature 20 at least 120 ° C with stirring. Method according to one or more of the preceding claims, characterized in that step iii) comprises cooling the hot mixture, comprising sugar or substituents thereof, glucose syrup or substituents thereof, sweet fully condensed milk and vegetable hydrogenated fat, to a Temperature of at least 110 ° C, adding butter thereto and heating the resulting mixture to a temperature of at least 115 ° C with stirring. 5. A method according to any one of the preceding claims, characterized in that step iv) comprises homogenizing the gelatin-based aqueous solution of step i) with the mixture of step iii). Method according to one or more of the preceding claims, characterized in that the mixture obtained after step iv) is transferred to a starch mold at a low temperature, preferably at room temperature, and preferably stored for at least 12 hours. Method according to one or more of the preceding claims, characterized in that the amount of gelatin is in the range of 3-15% by weight, the amount of sugar or substituents thereof is in the range of 20-40% by weight. %, the amount of glucose syrup or substituents thereof is in the range of 30-50% by weight, the amount of sweet fully condensed milk is in the range of 10-20% by weight, the amount of vegetable hydrogenated fat is in the range range of 2-8% by weight, and the amount of butter is in the range of 2-8% by weight, all weight percentages being based on the total weight of the final gelatin-based confectionery product. Method according to one or more of the preceding claims, characterized in that the glucose syrup or substituents thereof used in step ii) comprises one or more of the group glucose, fructose and maltose. 9. Gelatin-based confectionery product comprising gelatin in the range of 3-15% by weight, sugar or substituents thereof in the range of 20-40% by weight, glucose syrup or substituents thereof in the range of 30-50% by weight, sweet fully condensed milk in the range of 10-20% by weight, vegetable hydrogenated fat in the range of 2-8% by weight, butter in the range of 2-8% by weight, all weight percentages being based on the total 20% weight of the final gelatin-based candy product. Gelatin-based confectionery product according to claim 9, wherein the confectionery product comprises salt or a salt substitute, preferably potassium chloride and / or sodium glutamate. 11. Gelatin-based confectionery product according to one or more of claims 9-10, wherein the confectionery product does not contain any additional added flavors, colorants and emulsifiers. 30