WO2010060539A1

WO2010060539A1 - Method for producing sugar-free candies

Info

Publication number: WO2010060539A1
Application number: PCT/EP2009/008030
Authority: WO
Inventors: Axel Michael MÜLLER-VIVIL; Ute Schweiggert; Peter Eisner
Original assignee: Fraunhofer-Gesellschaft zur Förderung der angewandten Forschung e.V.; VIVIL A. Müller GmbH & Co. KG
Priority date: 2008-11-25
Filing date: 2009-11-11
Publication date: 2010-06-03

Abstract

The invention relates to a method for producing sugar-free candies comprising a sugar substitute. A renotropic sweetener is used as a sugar substitute in the method. By the addition of one or more substances chemically similar to the renotropic sweetener, a cooling effect upon consumption that previously occurred in the case of renotropic sweeteners is significantly weakened.

Description

Process for the production of sugar-free sweets

Technical application

The present invention relates to a process for producing sugar-free confectionery in which sugar is replaced by a sugar substitute. The invention also relates to confectionery made according to the process. This may also be, for example, rubber soups or chewy sweets.

In recent years there has been a significant increase in overweight individuals, including children and adolescents. Not only the overweight, but also the resulting sequelae are problematic. In addition to fat, especially sugar plays a significant role in the development of obesity. A reduced sugar intake is therefore an essential part of a healthy diet and an important component in the fight against obesity.

Confectionery or confectionery is understood to mean solid or semi-solid foods which consist of a high proportion of sugar and are not counted among the main foods. In addition to sugar as the largest share, sweets may also contain fats, flavorings and colorants. The sugar usually consists of monosaccharides or disaccharides, including fructose. For example, sugar confectionery (eg sweets, cotton candy), cocoa products (eg chocolate), long-life baked goods pay for the confectionery Nuts based specialties (eg marzipan), gummy sweets (eg fruit gums) or ice cream. Rubber soups and chewy candies, as a subgroup of confectionery, are understood to mean elastic confectionery products, which are usually produced from purified gum arabic, gelatine, pectin, special starches, sucrose and / or glucose syrup and flavoring substances. The prepared mixtures are poured into powder (strong) and dried until they have reached an elastic consistency. Then the products are sweetened or oiled to avoid sticking together. Rubbread and chewy candies have a semi-solid consistency, are chewable and melt slowly in the mouth. Sugar free confectionery can contribute to a healthier

Provide nutrition. The trend towards low calorie and diabetic foods is clear.

State of the art

In the production of sugar-free sweets, sugar substitutes such as maltitol, isomalt or sorbitol are used. These sugar alcohols have a similar energy content to sucrose, but are metabolized insulin-independently. However, their cleavage and absorption in the gastrointestinal tract is usually incomplete and severely slowed. This causes these substances to bind water and liquefy the stool. Thus, these previously used sugar alcohols can laxative effect. This effect is hardly noticeable to the consumer, depending on the predisposition, but can also lead to very large problems such as eg. severe dehydration. A content of sugar substitutes of more than 10% by weight must therefore be provided with the warning that the corresponding product may be laxative if consumed excessively. Products that are usually eaten only in small quantities per day, are available in different variants such as chewing gum, hard caramels, etc., and can be eaten without side effects. However, when a certain concentration is exceeded unpleasant side effects such as flatulence or diarrhea may occur.

In the meantime, sugar substitutes are available which, due to their rapid absorption and unchanged excretion via urine and feces, have a higher digestive tolerance. Such substances are referred to below as merengangige sweeteners. A representative renierenganguß sweetener is a sugar alcohol of 4 C-atoms, which is known under the name erythritol in the market. The lack of metabolism of kidney-shaped sweeteners leads to the fact that these substances bring no energy (0 kcal / g) as well as no glycemic or insulin-inducing effect. These aspects make kidney-shaped sweeteners extremely interesting for the production of sugar-free sweets. The sweetener kidney sweetener is often reduced in contrast to sucrose, so much higher concentrations must be used to achieve the same sweetness effect. At too high a concentration, however, leads the very strong negative energy of these sugar substitutes to a clearly perceptible cooling effect, when consumed as is distracting and thus reduces consumer acceptance. Another problem with the use of the known renal sweeteners is the often rough, sandy mouth feeling - due to their crystallization tendency, which bring these sugar substitutes with it.

DE 103 07 068 A1 describes the composition and production of gum products based on gelatin and other body-forming substances, polydextrose being used as the sugar substitute. Since polydextrose tastes little sweet, synthetic sweeteners are additionally added as sweetener. The sweet taste is almost exclusively caused by these synthetic sweeteners, which are often rejected by the consumer due to insufficient health safety. DE 20 2005 015 102 U1 describes a calorie-reduced gum candy in which exclusively polydextrose, fructose and isomaltose are used as sugar substitutes.

The object of the present invention is to provide a method for producing sugar-free confectionery and a composition thereof

To indicate confectionery products which have a high digestive tolerance, show a reduced cooling effect when consumed and cause no rough mouthfeel.

Presentation of the invention

The object is achieved by the method according to claim 1 and the confectionery according to patent claim 10 solved. Advantageous embodiments of the method and the confectionery are the subject of the dependent claims or can be found in the following description and the Ausfuhrungs- examples.

In the proposed process for the production of sugar-free confectionery containing a sugar substitute, a renal sweetener is used as the sugar substitute. By this is meant a sweetener which is taken up via the stomach and duodenum and excreted more than 75%, preferably ≥90%, unchanged via the kidney. An example of such a sweetener is erythritol, which is excreted directly from the body without metabolism. The method is characterized in that in addition one or more polyol (s) and / or acylglycerol (s) are added, in particular Glyceπn and / or isomalt.

By the addition of the additional substances, i. the one or more polyol (s) and / or acylglycerol (s), on the one hand reduces the crystal formation of the kidney-shaped sweetener and on the other hand lowers the solution heat required for dissolving the crystals. This results in a less rough mouthfeel and a reduction of the cooling effect when eating sweets.

Of course, the confectionery in a known manner, other ingredients or adjuvants are added, as is known from the recent production of confectionery. This applies, for example, usual Auxiliaries such as oxygenating agents, flavor and color additives or body-giving and gelling substances.

It has surprisingly been found here that the cooling effect of the kidney-shaped sweeteners can be significantly reduced by the addition of further polyols and / or acylglycerols, which are chemically similar to the kidney-shaped sweeteners. At the same time, the texture of the confectionery becomes smoother. In addition to the lack of Kuhle when eating sensory evaluation is also a softer mouth feeling described. Both result in increased consumer acceptance of such a sweetener result.

In the proposed production method is preferably added as a sugar substitute between 5 wt% and 40 wt%, in particular between 15 wt% and 35 wt%, more preferably between 20 wt% and 30 wt% (each based on the total weight of the confectionery) of the reniform sweetener which is excreted directly in urine and feces with virtually no metabolism. In a preferred embodiment, up to 70% by weight of body-giving substances, such as, for example, polyethylene dextrose, wheat dextrin, hydrocolloids or starches, are used to achieve a pleasant texture. Preferably, a proportion of these body-giving substances of 30% by weight to 60% by weight, particularly preferably between 40 and 55% by weight is used. In a further advantageous embodiment, the sweetener preferably contains 0.1 to 20% by weight of gel formers, in particular proteins or polysaccharides such as, for example, gelatin (160 to 280 bloom) or pectins (low-esterified or amidated). A particularly preferred range is 6 to 15% by weight of these gel formers based on protein or 0.1 to 5% by weight based on carbohydrate. In the case of gruel or chewy candies, the confectionery alternatively or additionally contains at least 1% by weight of other hydrocolloids such as gum arabic, preferably at least 5% by weight of this substance or these substances based on the total weight of the gruel.

Furthermore, the proposed confectionery preferably contains up to 20% by weight of glycerol, more preferably between 10 and 15% by weight of glycerol. In addition to glycerol, moreover, up to 10% by weight of isomalt, particularly preferably between 3 and 6% by weight, can be added. Both substances are added as well as the other additives or auxiliaries mentioned in the preparation of the confectionery or added.

In the production of the proposed confectionery, aqueous solutions with texturizing substances, aqueous solutions with the well-tolerated sugar substitutes or sweeteners and aqueous solutions with gelling agents are preferably prepared separately, mixed with one another in a targeted manner and homogenized. For fatty and / or cocoa-containing confectionery, type-specific fats or oils and / or cocoa can be added. For flavor enhancement and rounding are preferably physiological acceptable inorganic acids such as citric acid, ascorbic acid, malic acid, tartaric acid and / or other fruit acids established in food processing. In addition, a coloring with admissible food colors or coloring plant extracts and a flavoring by adding flavors or essential oils can be done. If desired, sweeteners or combinations of sweeteners having a similar sweetness profile as sucrose may also be added in order to approximate sweet sweeteners. The flavoring and coloring additives are incorporated in a further processing step in the matrix.

In the case of the production of rubber soups or

Chewy candies, the mass is then poured using a casting device in a prepared form. In the production of Gummizuckerwaren be used as a form kistenformige containers that are filled with starch, for example. Corn or wheat starch. In this powder mixture, the desired shape of the final product are imprinted and the resulting wells are filled with the liquid prepared mixture. The filled shapes remain 24 to 72 hours, preferably between 24 and 38 h, under exactly defined conditions. Subsequently, the solidified mass is released from the mold and then recovered.

With the method can be produced as sugar-free sweets, for example, caramel, gum and chewy candy. The sweets are preferably without sucrose, glucose and invert sugar syrup produced. Compared with already available sugar-free confectionery, the present sweets show no laxative effect, since better contractual sugar alcohols or sugar substitutes are specifically used in combination with other excipients. This can provide low-calorie, diabetic and tooth-friendly confectionery.

The proposed method is explained in more detail below with reference to exemplary embodiments. Here, three examples of a preparation of a matrix are given, from which the proposed confectionery products are formed or formed.

Preparation of the matrix 1:

49 kg of polydextrose and 20 kg of erythritol are carefully mixed with 20-25 kg of water and heated to 80 ° C. After the mass has become a clear solution, it is kept warm on the water bath at 80 ⁰ C. Separately, 13 kg of gelatin and 30 kg of water are allowed to swell for at least 20 mm and then gently heated to liquefaction of the gelatin in a water bath. The clear solution of erythritol is now added with stirring to the liquefied gelatin and mixed well. Subsequently, the

Carefully stir in the polydextrose solution. Then the addition of 13 kg Glycerm and 700 g of citric acid and possibly sucralose takes place. The mass is now well mixed, homogenized and boiled until a residual water content of 8 to 20% by weight is reached. The

Total yield is about 110 kg. This corresponds to a vaporized water volume of 46 kg. Shortly before the end of the cooking process, small amounts of aroma and dye added. The liquid mass is poured by means of a pouring device into previously prepared matrices and allowed to stand for 24 hours at 22 ° C. Thereafter, the molds are released from the wells and then oiled with a little release agent.

Preparation of the matrix 2:

49 kg of polydextrose and 600 g of pectinamide, and 20 kg of erythritol are thoroughly mixed with 13 kg of water and heated to 80 ° C. After the mass has become a clear solution, it is kept warm on the water bath at 80 ° C. Separately, 13 kg of gelatin and 27 kg of water are allowed to swell for at least 20 minutes and then gently heated to liquefaction of the gelatin in a water bath. The clear Erythritollosung is now added with stirring to the liquefied gelatin and mixed well. The polydextrose-pectineamido solution is then carefully stirred in. Then the addition of 13 kg of glycerol and 700 g of citric acid and possibly

Sucralose. The mass is now well mixed, homogenized and boiled until a residual water content of 8 to 20% by weight is reached. The total yield is 110 kg, which corresponds to a vaporized water volume of 43 kg. Shortly before the end of cooking, small amounts of flavor and dye are added. The liquid mass is poured by means of a pouring device into previously prepared matrices and allowed to stand for 24 hours at 22 ° C. Thereafter, the molds are released from the wells and finally oiled with little release agent. Preparation of the matrix 3:

49 kg polydextrose and 20 kg erythritol with 5 kg isomalt are thoroughly mixed with 13 kg of water and heated to 80 ° C. After the mass has become a clear solution, it becomes on the

Water bath kept at 80 ° C warm. Separately, 13 kg of gelatin and 27 kg of water are allowed to swell for at least 20 minutes and then gently heated to liquefaction of the gelatin in a water bath. The clear erythritol isomalt solution is then added to the liquefied gelatin with stirring and mixed well. Then gently stir in the polydextrose solution. Then the addition of 13 kg of glycerol and 700 g of citric acid and optionally Sucralose takes place. The mass is then mixed, homogenized and boiled until a residual water content of 8 to 20% by weight is reached. The total yield is 110 kg. This corresponds to a vaporized water volume of 43 kg. Shortly before the end of cooking, small amounts of flavor and dye are added. The liquid mass is poured by means of a pouring device into previously prepared matrices and allowed to stand for 24 hours at 22 ° C. Thereafter, the molds are released from the wells and finally oiled with little release agent.

For the production of gruel a box-shaped device is filled with wheat starch and this dried for several hours at 100 ⁰ C. With the help of a coating strip, the starch is distributed so that forms a smooth surface that terminates with the edge of the device. In this strong bed then with the help of punches different Mold matrices imprinted in the strong. Later, the liquid mass is poured into these matrices with the help of the casting device. After dissolving the solidified mass from the wells, it is first freed from the starch and then, as stated above, oiled with little release agent.

The resulting gum products or chewy candies are tasty, harmonic / soft texture, calorie-reduced and suitable for diabetics and are characterized in comparison to other sugar-free gruel and chewy candy by a greatly improved gastrointestinal compatibility.

Claims

claims

1. A process for the production of sugar-free confectionery containing a sugar substitute,

- in which a reniform sweetener is used as the sugar substitute, and

in which one or more polyol (s) and / or acylglycerol (s), in particular glycene and / or isomalt, are additionally added.

2. The method according to claim 1, characterized in that the kidney-shaped sweetener in an amount of 15 to 35 wt.% Is added.

3. The method according to claim 1 or 2, characterized in that up to 20 wt.% Of the one or more polyols and / or acylglycerols are added.

4. The method according to claim 3, characterized in that between 10 and 15 wt.% Of the one or more polyols and / or acylglycerols are added.

5. The method according to any one of claims 1 to 4, characterized in that up to 70 wt.% Corpergebende substances are added.

6. The method according to any one of claims 1 to 5, characterized in that 0.1 - 20 wt. % Gel former can be added.

7. The method according to claim 5 or 6, characterized in that aqueous solutions prepared separately with the kidney-shaped sweetener, the korpergebenden substances and / or the gel formers, mixed and homogenized.

8. The method according to any one of claims 1 to 7, characterized in that at least 1 wt.% Further hydrocolloids are added.

9. The method according to any one of claims 1 to 8, characterized in that additional sweeteners or combinations of sweeteners are added.

10. confectionery containing a sugar substitute, wherein the confectionery at least a mixture of a kidney seed sweetener and one or more polyol (s) and / or Acylglyceπn (s), in particular Glyceπn and / or isomalt containing.

11. Confectionery according to claim 10, characterized in that the kidney-shaped sweetener is contained in an amount of 15 to 35 wt.%.

12. confectionery according to claim 10 or 11, characterized in that the one or more polyols and / or acylglycerols in an amount of up to 20 wt.%, In particular between 10 and 15 wt.%, Are included.

13. Confectionery according to one of claims 10 to 12, characterized in that the mixture additionally contains corpergebende substances and / or gel formers.

14. Confectionery according to one of claims 10 to 13, characterized in that the mixture contains additional sweeteners or combinations of sweeteners.