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WO2010060539A1 - Procédé de fabrication de sucreries sans sucre - Google Patents

Procédé de fabrication de sucreries sans sucre Download PDF

Info

Publication number
WO2010060539A1
WO2010060539A1 PCT/EP2009/008030 EP2009008030W WO2010060539A1 WO 2010060539 A1 WO2010060539 A1 WO 2010060539A1 EP 2009008030 W EP2009008030 W EP 2009008030W WO 2010060539 A1 WO2010060539 A1 WO 2010060539A1
Authority
WO
WIPO (PCT)
Prior art keywords
confectionery
added
sugar
sweetener
sweeteners
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/EP2009/008030
Other languages
German (de)
English (en)
Inventor
Axel Michael MÜLLER-VIVIL
Ute Schweiggert
Peter Eisner
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Vivil A Mueller & Co KG GmbH
Fraunhofer Gesellschaft zur Foerderung der Angewandten Forschung eV
Original Assignee
Vivil A Mueller & Co KG GmbH
Fraunhofer Gesellschaft zur Foerderung der Angewandten Forschung eV
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Vivil A Mueller & Co KG GmbH, Fraunhofer Gesellschaft zur Foerderung der Angewandten Forschung eV filed Critical Vivil A Mueller & Co KG GmbH
Publication of WO2010060539A1 publication Critical patent/WO2010060539A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/38—Sucrose-free products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/30—Artificial sweetening agents
    • A23L27/33—Artificial sweetening agents containing sugars or derivatives
    • A23L27/34—Sugar alcohols
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • A23L29/37—Sugar alcohols
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • 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.
  • 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.
  • sweets may also contain fats, flavorings and colorants.
  • the sugar usually consists of monosaccharides or disaccharides, including fructose.
  • 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
  • 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.
  • kidney-shaped sweeteners are 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.
  • the sweetener kidney sweetener is often reduced in contrast to sucrose, so much higher concentrations must be used to achieve the same sweetness effect.
  • 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
  • a renal sweetener is used as the sugar substitute.
  • 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 Glyce ⁇ n and / or isomalt.
  • the additional substances i. the one or more polyol (s) and / or acylglycerol (s)
  • the additional substances i. the one or more polyol (s) and / or acylglycerol (s)
  • the additional substances i. the one or more polyol (s) and / or acylglycerol (s)
  • 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.
  • 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.
  • the texture of the confectionery becomes smoother.
  • Kuhle when eating sensory evaluation is also a softer mouth feeling described. Both result in increased consumer acceptance of such a sweetener result.
  • 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.
  • body-giving substances such as, for example, polyethylene dextrose, wheat dextrin, hydrocolloids or starches, are used to achieve a pleasant texture.
  • 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.
  • 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).
  • 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.
  • 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.
  • the proposed confectionery preferably contains up to 20% by weight of glycerol, more preferably between 10 and 15% by weight of glycerol.
  • 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.
  • 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.
  • type-specific fats or oils and / or cocoa can be added.
  • 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.
  • a coloring with admissible food colors or coloring plant extracts and a flavoring by adding flavors or essential oils can be done.
  • 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.
  • Chewy candies the mass is then poured using a casting device in a prepared form.
  • a casting device in a prepared form.
  • starch for example. Corn or wheat starch.
  • 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.
  • sugar-free sweets for example, caramel, gum and chewy candy.
  • the sweets are preferably without sucrose, glucose and invert sugar syrup produced.
  • 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.
  • 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.
  • a box-shaped device is filled with wheat starch and this dried for several hours at 100 0 C.
  • the starch 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.
  • this strong bed then with the help of punches different Mold matrices imprinted in the strong.
  • 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.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Inorganic Chemistry (AREA)
  • Nutrition Science (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Confectionery (AREA)

Abstract

La présente invention concerne un procédé de fabrication de sucreries sans sucre qui contiennent un succédané de sucre. Selon l'invention, un édulcorant pouvant être éliminé par les reins est utilisé comme succédané du sucre. Par ajout d'une ou plusieurs substances chimiquement similaires à l'édulcorant pouvant être éliminé par les reins, on obtient qu'un effet rafraîchissant survenant jusqu'ici, lors de la consommation, avec des édulcorants pouvant être éliminés par les reins soit nettement affaibli.
PCT/EP2009/008030 2008-11-25 2009-11-11 Procédé de fabrication de sucreries sans sucre Ceased WO2010060539A1 (fr)

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
DE102008058944 2008-11-25
DE102008059974.3 2008-11-25
DE102008059974 2008-11-25
DE102008058944.6 2008-11-25

Publications (1)

Publication Number Publication Date
WO2010060539A1 true WO2010060539A1 (fr) 2010-06-03

Family

ID=41480431

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/EP2009/008030 Ceased WO2010060539A1 (fr) 2008-11-25 2009-11-11 Procédé de fabrication de sucreries sans sucre

Country Status (1)

Country Link
WO (1) WO2010060539A1 (fr)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2012052128A1 (fr) * 2010-10-21 2012-04-26 Cargill, Incorporated Produits de confiserie contenant des agents de texturation
WO2012052127A1 (fr) 2010-10-21 2012-04-26 Cargill, Incorporated Produits de confiserie contenant des agents de texturation
CN104782858A (zh) * 2015-04-13 2015-07-22 方明 一种l-阿拉伯糖糖果配方及制作方法

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0727146A2 (fr) * 1995-02-14 1996-08-21 Cerestar Holding Bv Composition de chocolat
EP0800823A1 (fr) * 1996-04-19 1997-10-15 Cerestar Holding Bv Usage de l'érythritol comme agent anti-caries et compositions buccales le comprenant
US20040086615A1 (en) * 2002-11-04 2004-05-06 Cargill, Inc. & Cerestar Holding Bv Reduced calorie confectionery compositions
US20070154592A1 (en) * 2005-12-14 2007-07-05 Bruno Dauchy Sugar-free confectionery comprising xylitol or erythritol with no cooling effect
WO2008100854A1 (fr) * 2007-02-12 2008-08-21 Wm. Wrigley Jr. Company Produits de confiserie comprenant des polyols
WO2009001063A1 (fr) * 2007-06-22 2008-12-31 Cadbury Holdings Limited Composition de chocolat

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0727146A2 (fr) * 1995-02-14 1996-08-21 Cerestar Holding Bv Composition de chocolat
EP0800823A1 (fr) * 1996-04-19 1997-10-15 Cerestar Holding Bv Usage de l'érythritol comme agent anti-caries et compositions buccales le comprenant
US20040086615A1 (en) * 2002-11-04 2004-05-06 Cargill, Inc. & Cerestar Holding Bv Reduced calorie confectionery compositions
US20070154592A1 (en) * 2005-12-14 2007-07-05 Bruno Dauchy Sugar-free confectionery comprising xylitol or erythritol with no cooling effect
WO2008100854A1 (fr) * 2007-02-12 2008-08-21 Wm. Wrigley Jr. Company Produits de confiserie comprenant des polyols
WO2009001063A1 (fr) * 2007-06-22 2008-12-31 Cadbury Holdings Limited Composition de chocolat

Non-Patent Citations (3)

* Cited by examiner, † Cited by third party
Title
ANONYMOUS: "Erythritol", 29 November 2007 (2007-11-29), pages 1 - 3, XP002563758, Retrieved from the Internet <URL:http://web.archive.org/web/20071129193501/http://en.wikipedia.org/wiki/Erythritol> [retrieved on 20100114] *
GOOSSENS J ET AL: "Nutritrional properties and applications of erythritol: a unique combination?", 1 January 1996, ADVANCES IN SWEETENERS, BLACKIE ACADEMIC & PROFESSIONAL, UK, PAGE(S) 150 - 186, ISBN: 9780751403312, XP009128066 *
KEARSLEY M: "Use of polyols in confectionery", CONFECTION, KENNEDY'S PUBLICATIONS, LONDON, GB, 1 May 2005 (2005-05-01), pages 54 - 56, XP009105859, ISSN: 1461-4324 *

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2012052128A1 (fr) * 2010-10-21 2012-04-26 Cargill, Incorporated Produits de confiserie contenant des agents de texturation
WO2012052127A1 (fr) 2010-10-21 2012-04-26 Cargill, Incorporated Produits de confiserie contenant des agents de texturation
JP2013539979A (ja) * 2010-10-21 2013-10-31 カーギル インコーポレイテッド 食感改良剤を含有する菓子製品
JP2013539980A (ja) * 2010-10-21 2013-10-31 カーギル インコーポレイテッド 食感改良剤を含有する菓子製品
CN104782858A (zh) * 2015-04-13 2015-07-22 方明 一种l-阿拉伯糖糖果配方及制作方法

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