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WO2008101695A1 - Confiserie à teneur en sucre réduite et son procédé de fabrication - Google Patents

Confiserie à teneur en sucre réduite et son procédé de fabrication Download PDF

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Publication number
WO2008101695A1
WO2008101695A1 PCT/EP2008/001355 EP2008001355W WO2008101695A1 WO 2008101695 A1 WO2008101695 A1 WO 2008101695A1 EP 2008001355 W EP2008001355 W EP 2008001355W WO 2008101695 A1 WO2008101695 A1 WO 2008101695A1
Authority
WO
WIPO (PCT)
Prior art keywords
confectionery
sugar
gelatin
collagen hydrolyzate
drying
Prior art date
Application number
PCT/EP2008/001355
Other languages
German (de)
English (en)
Inventor
Jutta Hoffmann
Original Assignee
Gelita Ag
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 Gelita Ag filed Critical Gelita Ag
Publication of WO2008101695A1 publication Critical patent/WO2008101695A1/fr

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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
    • A23G3/34—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
    • A23G3/44—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing peptides or proteins

Definitions

  • the present invention relates to sugar reduced confectionery and processes for its production.
  • caramels also called candies, which are offered in a variety of shapes, flavors, consistencies and colors.
  • candies which are offered in a variety of shapes, flavors, consistencies and colors.
  • hard caramels with a residual water content of approx. 3%
  • soft caramels with a residual water content of approx. 10%.
  • the hard caramels are intended more for sucking, the soft caramels, however, for chewing.
  • 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.
  • sugar for dental health is very problematic because it promotes the development of tooth decay.
  • sugar raises blood sugar and insulin levels, making conventional sweets unsuitable for diabetics.
  • sugary confectionery should not be consumed in so-called low carb diets.
  • 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.
  • 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.
  • 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.
  • the confectionery for digestion should be unproblematic and non-cariogenic. This object is achieved by a sugar-reduced confectionery, as described in claim 1.
  • 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.
  • gelatin it may also be preferred to use only gelatin as the protein component.
  • 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.
  • 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.
  • gelatin and / or collagen hydrolyzate is preferably used to substantially completely replace the sugar and / or sugar substitute in a confectionery.
  • 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.
  • 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.
  • the confectionery according to the invention can be produced with a glycemic index of zero.
  • 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.
  • 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.
  • caramel especially hard caramel
  • 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.
  • certain caramels or candies can be made. Particularly preferred are fruit sweets, throat, cough or mints candy and caramel sweets.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • collagen hydrolysates with a relatively low molecular weight, in particular with an average molecular weight of about 10 kD or less.
  • this confectionery is present as a caramel or candy. Particular preference is hard caramels that are suitable for sucking.
  • the confectionery is present as a lollipop.
  • the actual confectionery z. B. be formed as a ball or flat shape, which is provided with a stem or the like.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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 .-%.
  • 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.
  • 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.
  • a dehydration eg in a vacuum dome
  • a dehydration can take place already during the extrusion.
  • 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.
  • 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.
  • 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.
  • 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.
  • sweetener and / or other additives such as flavors and / or dyes
  • 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.
  • 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.
  • the drying in a drying oven Particularly preferred is the drying in a drying oven.
  • the relative humidity is regulated during drying.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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%.
  • 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.
  • water additives that are low or zero, drying the confectionery, a major advantage of a process based on an extrusion process is unnecessary.
  • 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.
  • 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.
  • 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 .-%.
  • 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.
  • the spheres cast in molds are provided with a handle and set up for drying after removal of the mold at this.

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Inorganic Chemistry (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Confectionery (AREA)
  • Jellies, Jams, And Syrups (AREA)

Abstract

L'invention concerne une confiserie à teneur réduite en sucre avec un composant fournissant un pâte à base de protéines, comprenant un mélange avec de la gélatine et/ou de l'hydrolysat de collagène. De préférence, la confiserie est dépourvue de sucre et/ou d'édulcorants.
PCT/EP2008/001355 2007-02-23 2008-02-21 Confiserie à teneur en sucre réduite et son procédé de fabrication WO2008101695A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DE200710010313 DE102007010313A1 (de) 2007-02-23 2007-02-23 Zuckerreduzierte Süßware und Verfahren zu deren Herstellung
DE102007010313.3 2007-02-23

Publications (1)

Publication Number Publication Date
WO2008101695A1 true WO2008101695A1 (fr) 2008-08-28

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PCT/EP2008/001355 WO2008101695A1 (fr) 2007-02-23 2008-02-21 Confiserie à teneur en sucre réduite et son procédé de fabrication

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DE (1) DE102007010313A1 (fr)
WO (1) WO2008101695A1 (fr)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102090489A (zh) * 2010-12-25 2011-06-15 河南科技大学 一种鱼鳔胶原蛋白软糖及其制备方法
DE102014108502A1 (de) * 2014-06-17 2015-12-17 Gelita Ag Zusammensetzung in Form von kompaktierten Partikeln und deren Verwendung
EP2914128B1 (fr) 2012-10-31 2018-01-31 Rousselot B.V. Émulsifiant
US20230061484A1 (en) * 2021-08-30 2023-03-02 The Hershey Company Method of making low-sugar caramels

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2022520445A (ja) * 2019-02-18 2022-03-30 テッセンデルロ グループ エヌ．ヴィー． コラーゲン加水分解物および無定形ゼラチンの非凝集組成物

Citations (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0306773A2 (fr) * 1987-09-05 1989-03-15 MERCK PATENT GmbH Liant sans sucre
EP0377278A2 (fr) * 1988-11-14 1990-07-11 Xyrofin Oy Composition édulcorante diététique
JPH0549403A (ja) * 1991-08-28 1993-03-02 Fuji Shoji:Kk 餅菓子用品質改良剤
EP0679340A1 (fr) * 1994-04-05 1995-11-02 Cerestar Holding Bv Composition d'amidon
WO1996000509A1 (fr) * 1994-06-29 1996-01-11 Cultor Ltd. Melange constitue de polydextrose et d'un additif alimentaire
JPH099872A (ja) * 1995-06-28 1997-01-14 Nikken Food Kk 内面美容キャンディおよびその製造法
KR20010079109A (ko) * 2001-06-14 2001-08-22 이동원 보리를 주재로 한 캬라멜의 제조방법
WO2002082926A1 (fr) * 2001-04-13 2002-10-24 Dwivedi Basant K Produit de confiserie aromatise aux fruits extrudable
DE20217520U1 (de) * 2002-11-13 2003-02-06 Schilken, Alfred, 63486 Bruchköbel Lutscher
EP1302111A1 (fr) * 2001-10-09 2003-04-16 Bariatrix Products International, Inc. Compositions diététiques et procédé
US20040013732A1 (en) * 2001-09-25 2004-01-22 Michael Farber Starch-based delivery system for creatine
DE10307068A1 (de) * 2003-02-19 2004-09-09 VIVIL A. Müller GmbH & Co. KG Gummisüßwaren und Verfahren zu deren Herstellung
MXPA02012331A (es) * 2002-12-13 2005-04-19 Prieto Cecilia Del Carm Mojica Producto de confiteria sin azucar y su proceso de obtencion.
DE202005015102U1 (de) * 2005-09-23 2005-12-08 VIVIL A. Müller GmbH & Co. KG Kalorienreduzierte Gummibonbons

Patent Citations (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0306773A2 (fr) * 1987-09-05 1989-03-15 MERCK PATENT GmbH Liant sans sucre
EP0377278A2 (fr) * 1988-11-14 1990-07-11 Xyrofin Oy Composition édulcorante diététique
JPH0549403A (ja) * 1991-08-28 1993-03-02 Fuji Shoji:Kk 餅菓子用品質改良剤
EP0679340A1 (fr) * 1994-04-05 1995-11-02 Cerestar Holding Bv Composition d'amidon
WO1996000509A1 (fr) * 1994-06-29 1996-01-11 Cultor Ltd. Melange constitue de polydextrose et d'un additif alimentaire
JPH099872A (ja) * 1995-06-28 1997-01-14 Nikken Food Kk 内面美容キャンディおよびその製造法
WO2002082926A1 (fr) * 2001-04-13 2002-10-24 Dwivedi Basant K Produit de confiserie aromatise aux fruits extrudable
KR20010079109A (ko) * 2001-06-14 2001-08-22 이동원 보리를 주재로 한 캬라멜의 제조방법
US20040013732A1 (en) * 2001-09-25 2004-01-22 Michael Farber Starch-based delivery system for creatine
EP1302111A1 (fr) * 2001-10-09 2003-04-16 Bariatrix Products International, Inc. Compositions diététiques et procédé
DE20217520U1 (de) * 2002-11-13 2003-02-06 Schilken, Alfred, 63486 Bruchköbel Lutscher
MXPA02012331A (es) * 2002-12-13 2005-04-19 Prieto Cecilia Del Carm Mojica Producto de confiteria sin azucar y su proceso de obtencion.
DE10307068A1 (de) * 2003-02-19 2004-09-09 VIVIL A. Müller GmbH & Co. KG Gummisüßwaren und Verfahren zu deren Herstellung
DE202005015102U1 (de) * 2005-09-23 2005-12-08 VIVIL A. Müller GmbH & Co. KG Kalorienreduzierte Gummibonbons

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102090489A (zh) * 2010-12-25 2011-06-15 河南科技大学 一种鱼鳔胶原蛋白软糖及其制备方法
EP2914128B1 (fr) 2012-10-31 2018-01-31 Rousselot B.V. Émulsifiant
DE102014108502A1 (de) * 2014-06-17 2015-12-17 Gelita Ag Zusammensetzung in Form von kompaktierten Partikeln und deren Verwendung
US20230061484A1 (en) * 2021-08-30 2023-03-02 The Hershey Company Method of making low-sugar caramels

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