NL2036621B1

NL2036621B1 - Chewy candies comprising oat flakes within the candy mass

Info

Publication number: NL2036621B1
Application number: NL2036621A
Authority: NL
Inventors: Mol-Aarsman Renske; De Jong Ruud; Catharina Jozefina Vleugels Tanja
Original assignee: Perfetti Van Melle Benelux B V
Priority date: 2023-12-21
Filing date: 2023-12-21
Publication date: 2025-07-07
Also published as: WO2025132852A1

Abstract

1/1 CHEWY CANDIES COMPRISING OAT FLAKES WITHIN THE CANDY MASS ABSTRACT A confectionery product is described, in particular a chew candy, containing one or more cereals, preferably oat flakes.

Description

CHEWY CANDIES COMPRISING OAT FLAKES WITHIN THE CANDY MASS

FIELD OF INVENTION

The invention concerns a confectionery product, in particular a chewy candy, containing one or more cereals, preferably oat flakes.

BACKGROUND OF THE INVENTION

Confectionery products containing cereals are generally known, such as snacks, bars, chocolates, biscuits and so on. However, confectionery products, in particular chewy candies, presently marketed do not contain cereals. Chewy candies are traditionally made of sucrose, glucose syrup, water, fat, gelatin and/or plant based hydrocolloids, flavors, colors, acids and other minor additives. Sugar is at least partially crystallized. Chewy candies are further described in technical manuals, for example, Confectionery Science and Technology, p.303, 2018; Richard W.

Hartel, Joachim H. von Elbe, Randy Hofberger, Springer.

The main ingredient of chewy candies is sugar. In recent years there has been a widespread demand for chewy candies that contain less sugar and can be consumed by the consumer whenever desired without negatively impacting consumer's diet. The chewy candies must however meet desired properties in terms of softness, elasticity and therefore provide a pleasant chewability. In addition, a suitable texture of candy mass is essential to a proper chewy candy forming. For example, if warping or curling occurs during chewy candy forming, the product will be defective and not suitable for further packing step.

The addition of various inclusions to the candy mass may therefore negatively affect the production process (e.g. viscosity of the candy mass, fluidity, homogeneity in the distribution of inclusions, formation of individual pieces of candy) and the organoleptic characteristics of the finished product (e.g. rough consistency, non-homogeneous distribution of inclusions which alter the chewiness and appearance of the finished product, alteration of the color, non-smooth external surface resulting in higher porosity and thus being more subject to drying out giving a harder structure, that is less pleasant to the consumer).

The inclusion of cereals in confectionery product and processes for the preparation thereof are disclosed in a number of documents.

For instance, WO2013190265 describes a method of manufacturing an edible product by extrusion of edible materials such as chocolate products, baked or unbaked cereal-based composition or cheeses through a die having a linear array of at least two interconnected openings to produce an edible product comprising a plurality of extruded product portions.

Different type of inclusions are disclosed, cereals being only generically mentioned in the description.

WO2017187966 describes a confectionery composition including bran-like material useful for preparing a confectionery product predominately sweet in flavor comprising fat based confectionery (e.g. chocolate and other related materials) The bran-like material is proposed in this document as a sugar substitute.

From a nutritional and technological point of view, oats are different from bran (both are obtained from different portions of the grain and are characterized by different digestibility and solubility).

None of said documents satisfactorily solves the problem concerning the inclusion of cereals, preferably oats, in a chewy candy.

The addition of various inclusions to the candy mass may in fact negatively affect several aspects, in particular in the production process, given that the inclusion of cereals can increase the viscosity of the candy mass and lead to a lack of homogeneity in the distribution of the inclusions.

Other complications may occur such as the formation of a non-correctly smooth and uniform single pieces of candy and alterations in the organoleptic characteristics of the finished product.

DESCRIPTION OF THE INVENTION

It has now been found that it is possible to overcome the above mentioned problems connected to the inclusion of cereals in chewy candies by using oat flakes in selected amounts and having suitable particle size and shape. It is surprising that ingredients not traditionally used in chewy candies, such as oat flakes, can give a finished product with good organoleptic properties, industrially processable and with an improved nutritional profile (reduced sugar content).

According to the invention, oat flakes in amount from 3 to 10% by weight of the finished product are used. The oat flakes used in the present invention are generally flat with two dimensions exceeding the third one (thickness).

The invention accordingly provides a confectionery product, in particular a chewy candy, wherein flat oat flakes are included in the candy mass in a percentage from 3 to 10%, preferably from 6 to 9% of the total weight of the product.

In particular small (from 0.4 cm to 0.7 cm in the major dimension) oat flakes were preferred over the big (from 0.8 cm to 1.2 cm in the major dimension) ones because the latest ones could cause problems during cutting the rope in the packaging machine.

It has been found that by including more than 10 % by weight of oat flakes within the candy mass, a lack of homogeneity in the distribution of inclusions occurs, in addition to the difficulty in formation of a single piece of candy and alterations in the organoleptic characteristics. Moreover, if the percentage of inclusion of oat flakes is greater than 10% the packaging of the finished product is difficult since the candy mass rope may breaks. Otherwise, if the percentage of inclusion of oat flakes is lower than 3% by weight, texture, flavor and crunchiness of oat flakes would not be perceived.

The oat flakes used under the scope of this invention may be in their natural form or thermically/ physically processed, for example cooked, roasted, toasted, subjected to grinding.

Oat flakes contain 1% of mono and disaccharides by weight; their use in confectionery products contributes therefore to reduction of sugar content and provides for a healthier alternative to the standard sugar-based chewy candies. In addition, oat flakes contain dietary fibers further providing health benefits.

Another positive aspect of the product of the invention is provided by its "crunchiness", due to the presence of the oat flakes in the candy mass. This "crunchiness" is appreciated by the consumers seeking for multitexture experience (chewy and crunchy), allowing on top of a sensorial experience also a pleasant integration of the intake of cereals and/or fibers in the diet. The products of the invention can also be consumed by consumers intolerant to gluten.

The process for the preparation of the confectionery products, in particular chewy candies, of the inventions is illustrated in Figure 1. In particular, the process may be carried out using a pulling tray or extruder and requires several steps.

First, a mixture of ingredients such as glucose syrup, sugar, water, is prepared. The mixture is then heated and cooked to form a viscous, molten mass. Other ingredients can be added before or after cooking like: emulsifiers, thickeners, vegetable fats, flavorings and vegetable glycerin.

When the molten mass partially solidifies, is then transferred to the pulling machine.

Next, the candy mass is fed into an extruder. Oat flakes can be added to the candy mass either during the pulling step or in the hopper prior to the extrusion, thus obtaining candy mass with evenly distributed oat flakes.

Once extruded, the candy mass is cooled and then subjected to cutting and shaping processes to provide individual chewy candy pieces with oat inclusions. Finally, the candies are packaged for distribution.

The invention is illustrated in more detail in the following example.

Example 1

Different percentages (3, 6 and 9%) of oat flakes and different grain sizes (big granules of gluten- free oat flakes and small granules of grinded oat flakes were tested in order to yield different consistencies and different chewiness, as summarized in the following Table.

Inventive/ | Oats in: Amount | Type of | Evaluation

Non Pulling/ of oats oats mm

Dough 3 | FRO1-3A | Inventive Extruder 6% Small Good chew, oats

ETT ns

FRO1-3B | Inventive Extruder 9% Small Good chew, oats

ETE os

Dough 4 | FRO1-4A | Non 3% Chew slightly soft, oats inventive homogenously spread, a=

FRO1-4B | Non 6% Chew slightly soft, oats

TT ene | ons

Dough 5 | FR0O1-5A | Non Extruder 6% Chew slightly soft, oats

TT ene [TT

FRO1-5B | Non Extruder 9% Chew slightly soft, oats

TT ne [TT

Dough 6 | FRO1-6A | Non 2% Small Chew slightly soft, oats inventive homogenously spread, in fe

FR01-6B | Inventive 6% Small Good chew, oats

TET TT ees

Dough 7 | FRO1-7A | Non 2% Small Chew slightly soft, oats inventive homogenously spread, in fe

Inventive | Inventive 6% Small Good chew, oats

TTT eas

A preferred shape of the oat flakes is the one capable of guaranteeing homogeneity in the distribution of inclusions in the finished product, good organoleptic characteristics and the perception of oats in both consistency and flavor. A good consistency in oat flake distribution guarantees the maintenance of a sensation of "crunchiness".

The process secures the preparation of finished products having a smooth external surface, a soft consistency, typical of chewy candy, and crunchy, due to the presence of oat flakes. No color alterations are present and the candies turn out to be pleasant for consumers.

Claims

CONCLUSIONS

1. Confectionery product, in particular chewing candy, in which small oat flakes are incorporated in the candy mass in a percentage of 3 to 10% of the total weight of the product.

5 2. A confectionery product according to claim 1, wherein the percentage of oat flakes is in the range of 6% to 9% of the total weight of the product.

A confectionery product according to claim 1 or 2, wherein the oat flakes are in their natural form or thermally/physically processed.

A confectionery product according to claims 1-3, wherein the oat flakes included are flat.

Confectionery product according to claims 1-4, comprising glucose syrup, sugar, emulsifiers, thickeners, vegetable fats, flavourings and vegetable glycerine.

6. A method for preparing the confectionery products according to claims 1 to 5, wherein the oat flakes are incorporated into the confectionery mass by introducing them into the drawing machine or extruder hopper.