WO2008101695A1 - Reduced-sugar confectionary and process for production thereof - Google Patents

Abstract

Reduced-sugar confectionary is provided with a protein-based bulking constituent, comprising a mixture with gelatin and/or collagen hydrolysate. The confectionery is preferably free of sugar and/or sugar substituents.

Description

 Sugar reduced confectionery and process for its production

The present invention relates to sugar reduced confectionery and processes for its production.

Sweets, due to their sweet taste, are well received by all sections of the population, especially children and adolescents. Particularly popular are caramels, also called candies, which are offered in a variety of shapes, flavors, consistencies and colors. Depending on the residual water content of the caramel, a distinction is made between hard caramels with a residual water content of approx. 3% and soft caramels with a residual water content of approx. 10%. The hard caramels are intended more for sucking, the soft caramels, however, for chewing.

Conventionally, the production of caramel is based on a solution of sugar, glucose syrup and water and various additives. The sugar is the bulking ingredient. The additives cause, for example, flavor and color of the resulting caramel. The solution is cooked at temperatures between 125 and 150 ⁰ C and concentrated before the shaping of the caramel by, for example, casting, embossing or cutting a strand of the caramel mass.

Conventional sweets are known to have several disadvantages due to their high sugar content. Thus, the sugar for dental health is very problematic because it promotes the development of tooth decay. Furthermore, sugar raises blood sugar and insulin levels, making conventional sweets unsuitable for diabetics. In addition, sugary confectionery should not be consumed in so-called low carb diets. In order to remedy these disadvantages and to meet the nutritional and fitness awareness of the population, sugar-free confectionery and sugar confectionery have been offered for a long time. Sugar substitutes and sweeteners are used as substitutes for the sugar.

Sweeteners are sugars that are more sweetening than conventional table sugar (sucrose) and have little or no energy content. Sweeteners are generally non-toxic. The oldest artificial sweetener is the Sacharin, which was launched in 1885. Other common sweeteners include aspartame, acesulfame and cyclamate. Naturally, sweeteners are only used in small quantities because of their greater sweetening power. They thus excrete as a mass-giving ingredient.

Sugar substitutes are sweet-tasting carbohydrates that are non-cariogenic and have little effect on blood sugar levels. From the sweetening power and the energy content forth, they have values that are similar to or less than that of sucrose and z. B. obtained from fruits and vegetables. In particular, the sugar substitutes include fructose and various sugar alcohols such as sorbitol, mannitol, isomalt or XyNt. Sugar substitutes in sugar-free sweets substitute the conventional sugar as a bulk ingredient. However, the consumption of larger quantities of sugar substitutes often has a laxative effect and can v. a. In children trigger digestive problems, such as flatulence. This is a particular problem with sugar-free sweets, since caramel is consumed, for example, by children or colds (cough drops) often in large quantities.

The present invention has as its object to provide a sugar-reduced confectionery which avoids the described disadvantages of sugary or sugar-free confectionery. In particular, the confectionery for digestion should be unproblematic and non-cariogenic. This object is achieved by a sugar-reduced confectionery, as described in claim 1.

According to the invention, the sugar-reduced confectionery as the constituent component comprises protein instead of the conventionally used sugar and / or sugar substitute. This protein component includes gelatin and / or collagen hydrolyzate, and may also be used as a substantially sole-containing ingredient in confectionery.

The confectionery according to the invention is suitable for general consumption, and in particular in the case of increased consumption, for. As in children or in the case of cough caramels remains unproblematic. Furthermore, the consumption of the confectionery according to the invention has no significant influence on blood sugar levels and insulin levels, so that they can be enjoyed without hesitation by diabetics and persons who must pay attention to a special diet. The confectionery according to the invention is suitable for use in a protein-rich diet for weight reduction and also has a strong filling effect.

It may also be preferred to use only gelatin as the protein component.

Traditionally, gelatine has been used in food production in addition to technical and pharmaceutical applications, taking advantage of the gel-forming properties of gelatin. The production of gelatine is based on animal connective tissue, which is denatured, so that collagen is obtained from it. The collagen is converted by partial hydrolysis into gelatin. With the degree of hydrolysis of the gelatin, the gelatinizing power of the gelatin decreases. The gelling power is described by the so-called Bloom value, which is generally between 50 and 300 for gelatine. The higher the Bloom value, the higher the gelatinizing power of the gelatin. From a certain degree of hydrolysis, the material is no longer swellable and has no gelling. In the- This case is called collagen hydrolyzate. Collagen hydrolyzate is produced in particular by enzymatic hydrolysis.

According to the invention, gelatin and / or collagen hydrolyzate is preferably used to substantially completely replace the sugar and / or sugar substitute in a confectionery. Preferably, the confectionery according to the invention is therefore essentially free of sugar substitutes. The particular advantage of the confectionery according to the invention is that this confectionery is unproblematic for digestion and not cariogenic. Furthermore, the confectionery according to the invention contributes more to saturation than conventional confectionery because of the protein content. It has no significant influence on the blood sugar and insulin levels and is therefore z. B. suitable for diabetics in a special way. In particular, the confectionery according to the invention can be produced with a glycemic index of zero.

Preferably, the confectionery of the invention further comprises sweetener. The added sweetener achieves the required and desired sweetness of the resulting product. Sweeteners conventional sweeteners may be used, which can be selected by the skilled person depending on the desired properties and taste of the product to be produced. Examples of suitable sweeteners are sucralose, aspartame, acesulfame, cyclamate and saccharin.

More preferably, the confectionery according to the invention comprises further additives, in particular flavors, dyes, and / or acids, which impart the desired properties such as taste, color and effect to the product. For example, by adding certain flavorings and acid moieties, caramel, especially hard caramel, can be made with fruit flavor. Furthermore, herbal extracts, essential oils such. As eucalyptus or other agents such as menthol may be added to produce, for example, cervical or cough caramels. Other possible taste-determining additives are, for example, milk, cream, fruit juices or honey. The selection and addition of flavors, colors, sauces Ren and the like can be done per se as with conventional products. By choosing the other additives or ingredients so certain caramels or candies can be made. Particularly preferred are fruit sweets, throat, cough or mints candy and caramel sweets.

In a particularly preferred embodiment of the confectionery according to the invention, gelatin and collagen hydrolyzate are used in a ratio of about 5:95 to about 95: 5. Particularly preferred is a ratio of about 5:95 to about 40:60, especially from about 5:95 to about 50:50. Depending on the chosen ratio of gelatin and collagen hydrolyzate softer or more brittle products can be obtained, for example, can be sucked for different lengths or dissolve at different rates in the mouth. In addition, this affects the chewing properties, if z. B. the sweetener according to the invention is zerbissen and then breaks more or less with a certain brittleness in the mouth. For example, a ratio of gelatin and collagen hydrolyzate of 10:90 results in caramel scores with brittle properties that dissolve very quickly in the mouth and can easily be bitten. A ratio of 40:60 results in more elastic caramel, which dissolve very slowly and can be bitten relatively hard. Advantageously, the ratio of gelatin and collagen hydrolyzate is adjusted so that the sweet according to the invention is particularly suitable for sucking. The ratio is particularly advantageously about 20:80 to about 25:75, for example about 22:78. Other preferred ratios are about 40:60 to about 30:70, for example about 35:65.

According to the invention, conventional gelatins can be used, for example, pork rind gelatin. Bloom values of 100 or more are preferred. Collagen hydrolysates, which can be used to advantage for the confectionery according to the invention, have a molecular weight of about 0.5 to about 30 kD. Especially preferred for the confectionery according to the invention are collagen hydrolysates with a relatively low molecular weight, in particular with an average molecular weight of about 10 kD or less. In a particularly preferred embodiment of the confectionery according to the invention, this confectionery is present as a caramel or candy. Particular preference is hard caramels that are suitable for sucking.

In a further particularly preferred embodiment of the confectionery according to the invention, the confectionery is present as a lollipop. Here, the actual confectionery z. B. be formed as a ball or flat shape, which is provided with a stem or the like.

In a further particularly preferred embodiment of the confectionery according to the invention, the confectionery is present as globules or as a multiplicity of globules which, for. B. have a diameter of about 0.1 to about 10 mm. Particularly preferred are beads with a diameter of about 1 to about 5 mm. These beads can be eaten as such. Furthermore, such beads are also suitable as decoration material for other foods or the like, eg. B. as decoration in jellies, spreads, cake or other food, in which the beads according to the invention can be incorporated or sprinkled for an attractive presentation.

The invention further comprises a process for the production of sugar-reduced confectionery, in which initially an aqueous solution of gelatin and / or collagen hydrolyzate is provided. Then the shaping of the confectionery or the solution takes place before the confectionery or the solution gels in the mold. Thereafter, the water product is removed from the gel product and thus provided the confectionery.

Preferably, the aqueous solution of gelatin and / or collagen hydrolyzate with sweetener and / or added with other additives, which may be in particular aromas, dyes and / or pleasure acids. In this regard, reference is made to the above description. In a particularly preferred embodiment of the method according to the invention, the aqueous solution has a dry matter content of gelatin and / or collagen hydrolyzate of about 20 to about 80% by weight. Particularly preferred is a 30 to 70 wt .-% solution. In general, it is advantageous that the content of dry matter of the solution is comparatively high, e.g. B. about 50 to about wt. -80%. This has the advantage that the period for the removal of water from the confectionery can be kept relatively short. In addition, possibly caused by the loss of water deformation of the caramels, such as dents, are kept as low as possible.

In a particularly preferred embodiment of the method according to the invention, the aqueous solution is concentrated prior to shaping the confectionery. This can be z. B. by evaporation of the solution. This also provides the advantage that the subsequent removal of water can be limited to a shorter period and a deformation of the resulting confectionery is counteracted.

Alternatively, the bulk protein component comprising gelatin and / or collagen hydrolyzate may be processed with an extruder. The recommended dry contents range from about 50 wt .-% to about 90 wt .-%. Often, the water content of the gelatin (about 10 wt .-%), so that you can work without up to small additions of water and drying of the produced confectionery can then be omitted.

The extruded from the extruder strands are formed for example by means of cone rollers and embossing rollers to the desired confectionery. Other options are cutting and embossing.

The temperature of the mass unprocessed in the extruder is preferably about 60 ^° C. to 140 ^° C. At higher water contents of the masses processed in the extruder, a dehydration (eg in a vacuum dome) can take place already during the extrusion.

In a preferred embodiment of the method according to the invention, gelatin and collagen hydrolyzate are present in the aqueous solution in a ratio of from about 5:95 to about 95: 5, in particular from about 5:95 to about 40:60, preferably from about 5:95 to about 50:50. The ratio of gelatin to collagen hydrolyzate influences the consistency of the resulting confectionery. In this regard, reference is also made to the above description in which further preferred ratios are given.

In a preferred manner, the shaping of the confectionery takes place by casting, embossing and / or cutting. Particularly preferred in this case is the casting of the solution into appropriate forms, for. B. drop shapes. These and other possible shaping processes for confectionery are known to the person skilled in the art.

In a particularly preferred embodiment of the method according to the invention, the gelling is carried out under cooling. This z. B. temperatures of 10 ⁰ C or less are used. The cooling has the advantage that the gelling process can be significantly shortened.

As an alternative possibility of molding in a particularly preferred embodiment of the method according to the invention, the aqueous solution of gelatin and collagen hydrolyzate, which are preferably mixed with sweetener and / or other additives such as flavors and / or dyes, in a medium having a temperature below the gelation of the dripped aqueous solution. When the solution is introduced into the liquid medium, the drops are solidified into particles. These particles are then isolated from the liquid medium and dried.

The medium used is preferably cold oil or liquid nitrogen. Nitrogen has the advantage that it is sufficiently cool and also medium production is harmless. The resulting particles are essentially round globules. These beads are directly suitable for consumption as confectionery or can be used, for example, as decoration material. In this regard, reference is made to the above description.

The dropwise addition of the solution into the medium can, for. B. using a conventional pipette or syringe. More preferably, the solution is dripped with an automated system via suitable nozzles. In particular, nozzle geometry, concentration of the solution and ratio of gelatin and collagen hydrolyzate in the solution influence the size of the resulting particles or beads.

Preferably, the dehydration of the confectionery product by drying, wherein the drying is carried out in particular at temperatures of about 10 to about 60 ⁰ C, preferably at about 20 to about 26 ⁰ C, carried out. This drying can z. B. at room temperature. Particularly preferred is the drying in a drying oven. Advantageously, the relative humidity is regulated during drying. With particular advantage, the water is removed at a relative humidity of about 10 to about 45%, in particular about 10 to about 25%. The setting of a relatively low relative humidity, for example 10%, has the advantage that in this way the drying process can be shortened. In a particularly preferred embodiment, the drying is carried out in stages, wherein advantageously a higher moisture is initially selected and in other stages, the moisture is lowered. For example, initially with 40%, then with 30%, 20% and finally dried with 10% moisture. Drying with initially higher moisture has the advantage that the candy dries better in the core.

Finally, the invention comprises a sugar-reduced confectionery which can be produced by the method described. Reference is made in this regard to the above description. These and other advantages of the invention are explained in more detail below with reference to the examples.

Example 1 :

Solutions A and B are prepared according to Table 1. The ratio of gelatin to collagen hydrolyzate is 22:78. The content of gelatin and collagen hydrolyzate (dry matter) in the aqueous solution is 55%. The gelatin used is pork rind (SSW) gelatin of 270 and 120 bloom, respectively.

Table 1

Solutions A and B are poured into drop molds and gelled with cooling. The drops are removed from the mold and dried on a net in the oven at 22 ⁰ C and 10% relative humidity. Drying is preferably carried out in several stages with gradual reductions. relative humidity, in particular starting at 45% and ending at 10%.

Alternatively to casting the solution, a conventional extruder, e.g. a monochrome extruder with a vacuum dome, optionally followed by an embossing roll, can be used. The mass is processed as a dry mixture, as a conditioned compound with an increased water content (about 12 to about 16 wt .-%), or optionally with the addition of water (eg up to 50% by weight), and then in the usual way cut or embossed. With water additives that are low or zero, drying the confectionery, a major advantage of a process based on an extrusion process is unnecessary.

Example 2:

Solutions A, B and C are prepared according to Table 2. The ratio of gelatin to collagen hydrolyzate in solutions A and B is 40:60, in solution C only gelatin is used. The content of gelatin and collagen hydrolyzate (dry matter) in the aqueous solution is 30% by weight.

Table 2

The solutions are poured into gels, gelled, removed from the mold and dried as in Example 1.

Alternatively, solutions A, B and C are added dropwise in liquid nitrogen by means of a pipette. The resulting beads are isolated and dried in a photo-shell at room temperature and controlled relative humidity in the air.

Example 3:

Solutions A, B and C are prepared according to Table 3 below. The ratio of gelatin and collagen hydrolyzate in solution A is 22:78, in solution B 30:70 and in solution C 35:65. The dry matter content is 40 wt .-%. Table 3

Solutions A and B are processed into drops as described above. The solution C is made into lollipops by pouring the solution C into a suitable spherical shape, gelling it, removing it from the mold and drying it as described in Example 1. In this case, the spheres cast in molds are provided with a handle and set up for drying after removal of the mold at this.

Claims

claims 1. A sugar reduced confectionery having a protein-based, bulk-providing ingredient comprising gelatin and / or collagen hydrolyzate. 2. Confectionery according to claim 1, characterized in that the confectionery is substantially free of sugar and / or sugar substitutes. 3. Confectionery according to claim 1 or claim 2, characterized in that the confectionery further comprises a sweetener. 4. Confectionery according to one of the preceding claims, characterized in that the confectionery product comprises one or more additives, in particular flavors, essential oils, dyes and / or pleasure acids. 5. Confectionery according to one of the preceding claims, characterized in that gelatin and collagen hydrolyzate in a ratio of about 5:95 to about 95: 5, in particular about 20:80 to about 50:50 or about 30:70 until about 40:60. 6. Confectionery according to one of the preceding claims, characterized in that the confectionery as a caramel, in particular as a hard caramel, is formed. 7. Confectionery according to one of the preceding claims, characterized in that the confectionery is shaped as a lollipop. 8. confectionery according to one of the preceding claims, characterized in that the confectionery is formed as a bead. 9. A process for producing a sugar-reduced confectionery which comprises the following process steps: Providing an aqueous solution of a bulk protein ingredient comprising gelatin and / or collagen hydrolyzate, shaping the confectionery, gelling the confectionery, and drying the confectionery. 10. A method for producing a sugar reduced confectionery, comprising the following steps Providing a bulk protein ingredient comprising Gelatin and / or collagen hydrolyzate, optionally with the addition of Water, Processing the protein component in an extruder, Shaping the sweet. 11. The method according to claim 9 or 10, characterized in that the protein component is mixed with sweetener. 12. The method according to any one of claims 9 to 11, characterized in that the protein component with further additives, in particular flavors, dyes and / or acids, is processed. 13. The method according to any one of claims 9 to 12, characterized in that the content of gelatin and collagen hydrolyzate about 20 to about 90 wt .-%, in particular about 30 to about 70 wt .-%, is. 14. The method according to any one of claims 9 or 11 to 13, characterized in that the aqueous solution is concentrated before the shaping of the confectionery, in particular evaporated. 15. The method according to any one of claims 9 to 14, characterized in that in the protein component gelatin and collagen hydrolyzate in a ratio of about 5:95 to about 95: 5, in particular about 20:80 to about 50: 50 or about 30:70 to about 40:60. 16. The method according to any one of claims 9 to 15, characterized in that the shaping of the confectionery by pouring, extruding, embossing and / or cutting takes place. 17. The method according to any one of claims 9 to 16, characterized in that the gelling is carried out under cooling. 18. The method according to any one of claims 9 or 11 to 17, characterized in that the shaping of the confectionery product by dropping the aqueous solution into a medium having a temperature below the gelation point of the aqueous solution takes place. 19. The method according to any one of claims 9 to 18, characterized in that the removal of water by drying, in particular by drying at temperatures of about 10 to about 6O ⁰ C, in particular at about 20 to about 26 ⁰ C, and preferably at a relative humidity of about 10 to about 45%, in particular about 10 to about 25%. 20. The method according to any one of claims 9 to 19, characterized in that the dehydration is carried out by stepwise drying, wherein preferably the drying is carried out with stepped down relative humidity. 21. Sugar-reduced confectionery, producible according to one of the methods according to one of claims 9 to 20.