Confectionery tablet product and method of making same

Abstract

The invention relates to a confectionery slice product and a preparation method thereof. The confectionery tablet product comprises: 45% to 85% by weight of a bulk sweetener, wherein the bulk sweetener is not a dried fruit or a dried vegetable; from 5% to 50% by weight of a gelatinized starch; a moisture content of from 0% to less than 6% by weight, from 0.25% to 5% by weight, from 0.5% to 4% by weight, from 0.75% to 3% by weight, or from 1% to 2% by weight, based on the total weight of the confectionery slice product; and one or more of the following properties: a thickness of less than 4 mm; a non-uniform cell structure; and a breaking force of less than 2000 g, 150 g to 1500 g, 200 g to 1000 g, 300 g to 800 g, or 400 g to 600 g, as measured by a texture analyzer with a spherical probe and with a 50 kg load sensor. Confectionery products having the texture and other properties of fried potato chips or snack chips are disclosed, but the confectionery products are made from confectionery ingredients.

Description

[0001] This application is a divisional application of Chinese patent application No. 202080051992.4, entitled "Sugar Tablet Product and Preparation Method Thereof", which was filed on August 10, 2020, under the PCT international application PCT / US2020 / 045583 and entered the Chinese national phase on January 18, 2022.

[0002] Cross-reference to related applications This application claims the benefit of priority to U.S. Provisional Patent Application 62 / 886,619, filed August 14, 2019, the entire contents of which are incorporated herein by reference for all purposes. Technical Field

[0003] This disclosure relates to a confectionery product and a method for preparing the same, and more specifically, to a confectionery tablet product and a method for preparing the same. Background Technology

[0004] Snack foods, including potato chips, corn chips, popcorn, and candy, are typically consumed in smaller portions than a regular meal between meals (breakfast, lunch, and dinner). Potato chips, corn chips, and similar savory snacks offer consumers the desired textural properties of a crunchy texture and a satisfying crunch when chewed. Candy, for example, includes chocolate, caramel, hard boiled candy, nougat, and gummy candy. Many gelatin or starch-based candies are chewy in texture and have a high water content (e.g., 8%–15% by weight). Other gelatin or starch-based candies are aerated or foamed, such as marshmallows. These candies do not provide the same texture or crunchiness as potato chips or snacks. However, potato chips and snacks are high in fat and calories and often have a high salt content.

[0005] There is still a need in the field for new sugar products with unique sensory characteristics to provide consumers with an enhanced eating experience while limiting the amount of fat and salt consumed. Summary of the Invention

[0006] In one embodiment, a sugar tablet product includes an incremental sweetener and gelatinized starch. The sugar tablet product has one or more of the following properties: a moisture content of about 0% to less than 6% by weight, about 0.25% to about 5% by weight, about 0.5% to about 4% by weight, about 0.75% to about 3% by weight, or about 1% to about 2% by weight, based on the total weight of the sugar tablet product; a thickness of less than 4 mm; a non-uniform cell structure; and a breaking force of less than 2000 g, about 150 g to about 1500 g, about 200 g to about 1000 g, 300 g to about 800 g, or about 400 g to about 600 g, as measured by a texture analyzer with a spherical probe (TA-8, ¼” (6.35 mm) diameter sphere) and using a 50 kg load sensor.

[0007] In another embodiment, a method for preparing a sugar-coated sheet product includes preparing a sugar-coated sheet dough composition capable of being shaped into sheets, the sugar-coated sheet dough composition including an incremental sweetener, gelatinized starch, and moisture; forming a block from the sheet; and removing moisture from the block to form a sugar-coated sheet product, for example, by baking, microwave heating, vacuum drying, etc., to form the sugar-coated sheet product.

[0008] A type of packaging containing sugar tablets.

[0009] In another embodiment, the sugar tablet product comprises: 45% to 85% by weight of incremental sweetener, wherein the incremental sweetener is not dried fruit or dried vegetables; 5% to 50% by weight of gelatinized starch; and a moisture content of 0% to less than 6% by weight, 0.25% to 5% by weight, 0.5% to 4% by weight, 0.75% to 3% by weight, or 1% to 2% by weight based on the total weight of the sugar tablet product; wherein the sugar tablet product further comprises one or more of the following properties: a thickness of less than 4 mm; a non-uniform cell structure; and a breaking force of less than 2000 g, 150 g to 1500 g, 200 g to 1000 g, 300 g to 800 g, or 400 g to 600 g, as measured by a texture analyzer with a spherical probe and using a 50 kg load sensor.

[0010] In another embodiment, a method for preparing a confectionery having a non-uniform cellular structure includes: mixing an incremental sweetener, water, and gelatinized starch to form a mixture; heating the mixture to convert the water into steam, thereby forming a confectionery comprising a non-uniform cellular structure; wherein the confectionery comprises: 50% by weight or more of an incremental sweetener, wherein the incremental sweetener is not dried fruit or dried vegetables, 5% by weight to 50% by weight of gelatinized starch, less than 3% by weight of fat, wherein each amount is based on the total weight of the confectionery, and a moisture content of 0% by weight to less than 6% by weight, 0.25% by weight to 5% by weight, 0.5% by weight to 4% by weight, 0.75% by weight to 3% by weight, or 1% by weight to 2% by weight, based on the total weight of the confectionery.

[0011] In another embodiment, the sugar tablet product comprises: 45% to 85% by weight of an incremental sweetener having a crystallinity of less than 30%, and wherein the incremental sweetener is not dried fruit or dried vegetables; 5% to 50% by weight of gelatinized starch, wherein the total weight of the incremental sweetener and the gelatinized starch is at least 90% by weight; and a moisture content of 0% to less than 6% by weight, 0.25% to 5% by weight, 0.5% to 4% by weight, 0.75% to 3% by weight, or 1% to 2% by weight, wherein all weights are based on the total weight of the sugar tablet product.

[0012] The following "Detailed Description" provides an exemplary description of the features described above and other features. Attached Figure Description

[0013] Figure 1 This is a schematic diagram of a texture analyzer apparatus from Stable Micro Systems, which has a brittle fracture support ridge and a corresponding platform.

[0014] Figure 2 This is a graph showing the effect of the thickness of the sugar flake on the maximum force, as measured in a texture analyzer test.

[0015] Figure 3 A scanning electron microscope image of a cross-section of a sugary snack product.

[0016] Figure 4 Scanning electron microscope (SEM) images of cross-sections of comparative sugar products that do not contain starch. Detailed Implementation

[0017] This article discloses novel confectionery products in the form of thin, crisp or crunchy candy flakes, prepared from incremental sweeteners and "crispy agents" (e.g., gelatinized starch). These thin, crisp, and light candies taste like fast-food and snack-style sweets. As used herein, the terms "confectionery flake" and "candy flake" are used interchangeably.

[0018] Sugar tablets are reminiscent of potato chips, corn chips, or other snack chips in terms of their textural properties and can be similar in overall shape, thickness, size, surface area, and weight. Common textural properties include the crunching or clicking sound and sensation when chewed. Another advantage of sugar tablet products is the surprising finding that, despite having a higher surface area compared to conventional hard candy products, they dissolve slowly and have low solubility in water. This slow dissolution of sugar tablet products provides consumers with a longer-lasting taste experience compared to conventional hard candy, as it remains in the mouth for a longer period. In one embodiment, sugar tablet products dissolve more slowly in water than hard-cooked candy products.

[0019] Sugar-coated tablets include augmenting sweeteners, gelatinized starch, and have a low moisture content. Sugar-coated tablets may also optionally include any suitable amount of any additional ingredients, provided that the potato chip texture and crunchiness are not substantially diminished. Exemplary additional sugar-coated tablet ingredients include non-starch aqueous colloids, colorings, dried fruit or vegetables, fats or oils, flavorings, flavor modifiers or enhancers, food acidifiers or salts of such acidifiers, functional ingredients, high-intensity sweeteners, glycerin, propylene glycol, crystallization inhibitors, nuts or nut chunks, salt, sensory substances, or combinations thereof. Sugar-coated tablets may also optionally include coating ingredients as described herein.

[0020] Sugar-coated tablet products can be prepared from a sugar-coated tablet dough composition exposed to conditions sufficient to reduce the water / moisture content of the sugar-coated tablet dough composition to achieve the sugar-coated tablet product. Exemplary conditions include drying (optionally under vacuum), baking, microwave heating, etc., or combinations thereof. The sugar-coated tablet dough composition includes a modifier sweetener; gelatinized starch; and water. Water may be provided in the form of fruit juice. The sugar-coated tablet dough composition may also optionally include any of the additional ingredients present in the sugar-coated tablet product. Exemplary additional sugar-coated tablet dough composition ingredients include non-starch aqueous colloids, colorants, dried fruit or vegetables, fats or oils, flavorings, flavor modifiers or enhancers, food acidifiers or salts of such food acidifiers, functional ingredients, high-intensity sweeteners, dough conditioners, crystallization inhibitors, nuts or nut chunks, salt, sensory substances, or combinations thereof.

[0021] The gelatinized starch used in confectionery tablets can be derived from natural starch, pregelatinized starch, partially pregelatinized starch, or combinations thereof, specifically pregelatinized starch. Exemplary starches include plant root starches, such as potato, cassava, calathea, etc., or combinations thereof; plant grain starches, such as corn, wheat, oats, barley, crushed dry wheat, millet, rice, etc., or combinations thereof, each of which can be pregelatinized. Any single plant root starch and plant grain starch can be used, and any combination of plant root starch or plant grain starch can be used. In one embodiment, the starch is corn starch. In another embodiment, the starch is pregelatinized starch. Pregelatinized starch is starch that has been pre-cooked in water and then dried. When using natural starch to prepare confectionery tablet dough compositions, the natural starch is hydrated before use.

[0022] When used to prepare a sugary dough composition, the starch is gelatinized in water, or in other words, hydrated before being mixed with other dough ingredients.

[0023] Starch may be used in amounts from about 5% by weight (wt%) to about 50% by weight, specifically from about 10% by weight to about 45% by weight, more specifically from about 15% by weight to about 40% by weight, even more specifically from about 20% by weight to about 35% by weight, and even more specifically from about 25% by weight to about 30% by weight, based on the total weight of the sugar tablet dough composition.

[0024] Incremental sweeteners that can be used to prepare sugar-tablet dough compositions and thus sugar-tablet products may include saccharides such as monosaccharides, disaccharides, and polysaccharides, such as sucrose (sugar), dextrose / glucose, maltose, dextrin, xylose, ribose, mannose, galactose, fructose (levulose), lactose, invert sugar, fructooligosaccharide syrup, partially hydrolyzed starch, corn syrup solids such as high-fructose corn syrup, glucose syrup, or combinations thereof. Other exemplary sugar-free incremental sweeteners may be sugar alcohols or sugar alcohol syrups, such as erythritol, galactitol, isomaltitol (hydrogenated isomaltulose), hydrogenated starch hydrolysate, lactitol, maltitol, maltitol syrup, mannitol, polydextrose, sorbitol, sorbitol syrup, xylitol, or combinations thereof. As used herein, the term "sugar alcohol" may be used interchangeably with "sugar polyol".

[0025] In one implementation, the incremental sweetener is sucrose (sugar) or sucrose and glucose syrup.

[0026] The incremental sweetener may be used in amounts of about 10% to about 65% by weight, specifically about 20% to about 55% by weight, more specifically about 30% to about 45% by weight, and even more specifically about 35% to about 40% by weight, based on the total weight of the sugar tablet dough composition.

[0027] The weight ratio of incremental sweetener to starch in the sugar tablet product or sugar tablet dough composition may be about 8:1, about 6:1, about 5:1, about 4:1, about 3:1, about 2:1, about 1:1 and about 0.5:1.

[0028] Water or a water source such as fruit juice is used in the preparation of the sugar sheet dough composition. The fruit juice may be derived from fruit or vegetable sources. Suitable fruit juices include fruit juice, vegetable juice, fruit juice concentrate, vegetable juice concentrate, clarified fruit juice, clarified vegetable juice, or combinations thereof.

[0029] The sugar-coated dough composition may have a moisture content of about 10% to about 75% by weight, specifically about 15% to about 60% by weight, more specifically about 20% to about 45% by weight, and even more specifically about 25% to about 30% by weight, based on the total weight of the sugar-coated dough composition.

[0030] The finished sugar tablets may have a moisture content of about 0% to less than 6% based on the total weight of the finished sugar tablets, specifically about 0.25% to about 5% based on the total weight of the finished sugar tablets, more specifically about 0.5% to about 4% based on the total weight of the finished sugar tablets, more specifically about 0.75% to about 3% based on the total weight of the finished sugar tablets, and more specifically about 1% to about 2% based on the total weight of the finished sugar tablets.

[0031] The sugar sheet dough composition and sugar sheet products may optionally include flavorings (also referred to herein as flavorings or seasonings). The overall flavor profile of the sugar sheet products may be sweet, fruity, savory, chocolate or cocoa, dairy (milk, butter, cheese, cream, yogurt), vanilla, tea or coffee (green tea, oolong tea), mint (peppermint, spearmint), spice (fennel, angelica, anise, allspice, cinnamon, chamomile, mustard, cardamom, coriander, fennel, clove, pepper, cilantro, sassafras, juniper, ginger, star anise, horseradish, chili, nutmeg, mustard), vanilla (thyme, tarragon leaf, dill, nutmeg, basil, marjoram, rosemary, bay leaf), floral or vegetable (onion, garlic, cabbage, carrot, celery, mushroom, tomato), or combinations thereof.

[0032] The flavorings that may be used include those artificial or natural flavorings known in the art, such as synthetic flavor oils, natural flavorings and / or oils, oleoresins, extracts derived from plants, leaves, flowers, fruits, etc., or combinations thereof. Non-limiting representative flavorings include oils such as spearmint oil, cinnamon oil, wintergreen oil (methyl salicylate), peppermint oil, clove oil, laurel oil, fennel oil, eucalyptus oil, thyme oil, cedarwood leaf oil, nutmeg oil, allspice, sage oil, nutmeg skin, bitter almond oil, cinnamon oil, and citrus oils—including lemon, orange, lime, grapefruit, vanilla; fruit flavorings—including apple, pear, peach, grape, strawberry, raspberry, blackberry, cherry, plum, pineapple, apricot, banana, melon, tropical fruits, mango, mangosteen, pomegranate, papaya, honey lemon, etc., or combinations thereof. The specific flavorings are mint-based, such as peppermint, spearmint, artificial vanilla, cinnamon derivatives, and various fruit flavorings.

[0033] Other types of flavorings include various aldehydes and esters, such as cinnamaldehyde, citral diethyl acetal, caraway acetate, eugenol formate, p-methyl anisole, acetaldehyde (apple), benzaldehyde (cherry, apricot), anisaldehyde (licorice, anise), cinnamaldehyde (cinnamon), citral (α-citral, lemon, lime), neraldehyde (β-citral, lemon, lime), decanal (orange, lemon), ethyl vanillin (vanilla, butter), heliotrope (piperaldehyde, vanillin), vanillin (vanilla, butter), and α-pentyl cinnamaldehyde. Cinnamaldehyde (spicy fruit flavor), butyraldehyde (butter, cheese), pentanaldehyde (butter, cheese), citronellol (modified, many types), decanal (citrus fruits), aldehyde C-8 (citrus fruits), aldehyde C-9 (citrus fruits), aldehyde C-12 (citrus fruits), 2-ethylbutanal (berries), hexenal, i.e. trans-2 (berries), tolualdehyde (cherries, apricots), veratral (vanilla), 2,6-dimethyl-5-heptenal, i.e. melon aldehyde (melon), 2,6-dimethyloctanal (unripe fruits), and 2-dodecenal (citrus, Chinese citrus).

[0034] Flavorings can be used in liquid or solid form. When used in solid (dry) form, suitable drying methods, such as spray drying of oil, can be used. Alternatively, the flavoring can be encapsulated and absorbed onto water-soluble substances, such as cellulose, starch, sugar, maltodextrin, gum arabic, etc., by means known in the art. In some embodiments, each individual or combination of flavorings may be encapsulated or unencapsulated (or “free”).

[0035] The flavoring agent may be used in an amount sufficient to provide the desired flavor properties for the confectionery product. Exemplary amounts of flavoring agents that may be used include from about 0.1% to about 5.0% by weight, specifically from about 0.5% to about 4.0% by weight, more specifically from about 1.0% to about 3.0% by weight, and even more specifically from about 1.5% to about 2.0% by weight, based on the total weight of the confectionery dough composition.

[0036] The sugar tablet dough composition and sugar tablet product may optionally include a non-starch aqueous colloid, which may be a naturally occurring material, such as plant exudates, seed gums and seaweed extracts, or it may be a chemically modified material, such as modified cellulose or natural gum derivatives. Suitable non-starch aqueous colloids include acacia gum / arabic gum, agar, alginate, bacterial gums (e.g., gellan gum), β-glucan, carrageenan, deacetylated chitosan, gel polysaccharide, red algae gum, galactomannan (e.g., guar gum, locust bean gum, tara gum), gelatin, gellan gum, glucomannan (e.g., konjac), solanum, black privet gum, konjac wood glucan, locust bean gum, modified cellulose (e.g., carboxymethyl cellulose (CMC), ethyl cellulose (MC), hydroxypropyl cellulose (HPC), hydroxypropyl methyl cellulose (HPMC), microcrystalline cellulose, methyl cellulose), modified natural gums (e.g., propylene glycol alginate, carboxymethyl locust bean gum, low-methoxyl pectin), pectin, tamarind gum, tragacanth gum, xanthan gum, or combinations thereof.

[0037] The aqueous colloid can be used in amounts from about 0.01% by weight to about 5% by weight, specifically from about 0.05% by weight to about 4% by weight, more specifically from about 0.1% by weight to about 3% by weight, even more specifically from about 0.5% by weight to about 2% by weight, and even more specifically from about 0.75% by weight to about 1% by weight, based on the total weight of the sugar flake dough composition.

[0038] The confectionery dough composition and confectionery products may optionally include coloring agents. Coloring agents (pigments, colorants, colorants) may be used in an amount that effectively produces the desired color for the confectionery product. Suitable coloring agents include pigments, which may be incorporated in an amount of up to about 6% by weight based on the total weight of the dough composition. For example, titanium dioxide may be incorporated in an amount of up to about 2% by weight, and specifically less than about 1% by weight. Suitable coloring agents also include natural food colorants and dyes suitable for food, pharmaceutical, and cosmetic applications. Suitable colorants include annatto extract (E160b), annatto orange, deannatto orange, astaxanthin, dehydrated beetroot (beet powder), beetroot red / betaine (E162), ultramarine, canthaxanthin (E161g), cryptoxanthin (E161c), rutin (E161d), violet-xanthin (E161e), rose-xanthin (E161f), kalamailose (E150(ad)), β-apo-8′-carotene (E160e), and β-carotene (E160a). Ethyl esters of α-carotene, γ-carotene, and β-apo-8-carotene (E160f), lutein (E161a), lutein (E161b), cochineal extract (E120); carmine (E132), acid red / azorubin (E122), sodium copper chlorophyllin (E141), chlorophyll (E140), roasted partially defatted cottonseed flour, ferrous gluconate, ferrous lactate, grape color extract, grape skin extract (grape anthocyanins), and anthocyanins. (E163), Haematococcus pluvialis powder, synthetic iron oxides, iron oxides and hydroxides (E172), fruit juice, vegetable juice, dried algae powder, marigold (Aztec marigold) powder and extract, carrot oil, corn endosperm oil, red pepper, red pepper oleoresin, Fabry red yeast, riboflavin (E101), crocin, titanium dioxide, turmeric (E100), turmeric oleoresin, amaranth (E123), capsicum red pigment / capsicum rubigin (E160c), lycopene (E160) d) FD&C Blue 1, FD&C Blue 2, FD&C Green 3, FD&C Red 3, FD&C Red 40, FD&C Yellow 5 and FD&C Yellow 6, Tartrazine Yellow (E102), Quinoline Yellow (E104), Sunset Yellow (E110), Carmine (E124), Edible Cherry Red (E127), Patent Blue V (E131), Titanium Dioxide (E171), Aluminum (E173), Silver (E174), Gold (E175), Pigment Ruby Red / Lisol Ruby Red BK (E180), Calcium Carbonate (E170), Carbon Black (E153), Black PN / Glossy Black BN (E151), Green S / Acid Brilliant Green BS (E142), FD&C Aluminum Lake, or combinations thereof. In some embodiments, certified colorants may include FD&C aluminum lakes or combinations thereof.A complete description of all FD&C colorants and their corresponding chemical structures can be found in the Kirk-Othmer Encyclopedia of Chemical Technology, 4th edition, Volume 1, pages 492-494, which is incorporated herein by reference.

[0039] Colorants may optionally be in the form of granules or flakes, such as edible glitter.

[0040] Dough conditioners can be used in confectionery dough compositions and confectionery products to aid in processing. Exemplary dough conditioners include glycerin, propylene glycol, or combinations thereof. Glycerin may also be added to enhance flavor.

[0041] When used, glycerin may be used in amounts from about 0.01% by weight to about 2% by weight, specifically from about 0.05% by weight to about 1.5% by weight, more specifically from about 0.1% by weight to about 1.0% by weight, and even more specifically from about 0.3% by weight to about 0.7% by weight, based on the total weight of the sugar tablet dough composition.

[0042] Food acidifiers or salts thereof that can be used in confectionery products and dough compositions include acetic acid, adipic acid, ascorbic acid, butyric acid, citric acid, formic acid, fumaric acid, gluconic acid, lactic acid, phosphoric acid, malic acid, oxalic acid, succinic acid, tartaric acid, or combinations thereof, as well as their alkali metal salts (e.g., sodium citrate). Food acidifiers or salts thereof may be encapsulated or unencapsulated (or “free”). If more than one food acidifier or salt thereof is used, any combination of encapsulated or unencapsulated components may be used.

[0043] The food acidifier or salt of the food acidifier may be present in the sugar tablet product and the dough composition in an amount of about 0.01% to about 2.0% by weight, specifically about 0.1% to about 1.5% by weight, and more specifically about 0.3% to about 1.0% by weight, based on the total weight of the sugar tablet dough composition.

[0044] In one embodiment, a food acidifier or a salt of the food acidifier is used as a coating ingredient. In another embodiment, an acid blend comprising two or more acids, such as citric acid, lactic acid, tartaric acid, or fumaric acid, is used. In one embodiment, the food acidifier or a salt of the food acidifier used as a coating ingredient is in granular form.

[0045] The sugar tablet dough composition and sugar tablet product may optionally include a high-intensity sweetener. As used herein, "high-intensity sweetener" means a sweetener whose sweetness exceeds that of sucrose. In some embodiments, the sweetness of the high-intensity sweetener is based on at least 100 times, and more specifically, at least 500 times, the amount of sugar per unit weight. In one embodiment, the high-intensity sweetener is based on at least 1000 times, and more specifically, at least 5000 times, the amount of sugar per unit weight. The high-intensity sweetener can be selected from a wide range of substances, including water-soluble sweeteners, water-soluble artificial sweeteners, water-soluble sweeteners derived from naturally occurring water-soluble sweeteners, dipeptide-based sweeteners, protein-based sweeteners, or combinations thereof. Not limited to specific sweeteners, representative categories and examples include: Water-soluble sweeteners, such as dihydrochalcone, indigofera tincture, steviol glycosides, rebaudiosides, glycyrrhizin, dihydroriboflavin, monosaccharide, and L-aminodicarboxylic acid amino ester amides, such as those sweeteners disclosed in U.S. Patent 4,619,834, or combinations thereof; Water-soluble artificial sweeteners, such as soluble saccharin salts, i.e., sodium or calcium saccharin salts, cyclosulfonates, acesulfame potassium salts, such as sodium, ammonium, or calcium salts of 3,4-dihydro-6-methyl-1,2,3-oxathiazin-4-one-2,2-dioxide, potassium salts of 3,4-dihydro-6-methyl-1,2,3-oxathiazin-4-one-2,2-dioxide (acesulfame potassium), free acid form of saccharin, or combinations thereof; dipeptide-based sweeteners, such as sweeteners derived from L-aspartic acid, such as L-aspartyl-L-phenylalanine methyl... Esters (aspartame) and substances described in U.S. Patent 3,492,131, L-α-aspartic-N-(2,2,4,4-tetramethyl-3-thiotrimethylene)-D-alanine amide hydrate (Alitame), methyl esters of L-aspartic-L-phenylglycerol and L-aspartic-L-2,5-dihydrophenyl-glycine, L-aspartic-2,5-dihydro-L-phenylalanine; L-aspartic-L-(1-cyclohexene)-alanine, neotame, or combinations thereof; Water-soluble sweeteners derived from naturally occurring water-soluble sweeteners, such as steviol glycosides and compounds derived from stevia (such as, but not limited to, steviol glycosides, such as rebaudioside, including rebaudioside A, etc.), monk fruit and compounds derived from monk fruit (such as isomogroside V, etc.), and chlorinated derivatives of common sugars (sucrose), such as chlorinated deoxysugar derivatives (such as chlorinated deoxysucrose or chlorinated deoxygalactosucrose derivatives, such as sucralose). (The product name is known to be [loose]). Examples of chlorinated deoxysucrose and chlorinated deoxygalactosucrose derivatives include, but are not limited to: 1-chloro-1'-deoxysucrose; 4-chloro-4-deoxy-α-D-galactopyranosyl-α-D-fructofuranoside, or 4-chloro-4-deoxygalactosucrose; 4-chloro-4-deoxy-α-D-galactopyranosyl-1-chloro-1-deoxy-β-D-fructofuranoside, or 4,1'-dichloro-4,1 '-Dideoxygalactosucrose; 1',6'-dichloro1',6'-dideoxygalactosucrose; 4-chloro-4-deoxy-α-D-galactopyranosyl-1,6-dichloro-1,6-dideoxy-β-D-fructofuranoside, or 4,1',6'-trichloro-4,1',6'-trideoxygalactosucrose; 4,6-dichloro-4,6-dideoxy-α-D-galactopyranosyl-6-chloro-6-deoxy-β-D-fructofuranoside, or 4,6, 6'-Trichloro-4,6,6'-Trideoxygalactosucrose; 6,1',6'-Trichloro-6,1',6'-Trideoxygalactosucrose; 4,6-Dichloro-4,6-Dideoxy-α-D-galactopyranosyl-1,6-Dichloro-1,6-Dideoxy-β-D-fructofuranoside, or 4,6,1',6'-Tetrachloro-4,6,1',6'-Tetradeoxygalactosucrose; 4,6,1',6'-Tetradeoxygalactosucrose, or combinations thereof; Protein-based sweeteners such as thaumaoccous danielli, talin, or combinations thereof; and Amino acid-based sweeteners.

[0046] High-intensity sweeteners can be used in a variety of different physical forms, such as those known in the art to provide an initial burst release of sweetness and / or a prolonged sensation of sweetness. These physical forms include, but are not limited to, free forms (e.g., spray-dried or powdered forms), beaded forms, encapsulated forms, or combinations thereof.

[0047] Specific high-intensity sweeteners used in confectionery products and dough compositions include aspartame, neotame, sucralose, monotame, acesulfame potassium, the encapsulation forms of the aforementioned high-intensity sweeteners, or combinations thereof.

[0048] The amount of high-intensity sweetener used may be from about 0.01% to about 6% by weight, specifically from about 1% to about 3% by weight, based on the total weight of the sugar flake dough composition.

[0049] The sugar tablet dough composition and sugar tablet product may optionally include a sensible substance. The sensible substance may include a cooling agent, a warming agent, a numbing agent, or a combination thereof.

[0050] Cooling agents are additives that provide a cooling or refreshing effect in the mouth, nasal cavity, or on the skin. Examples of available cooling agents include menthol, menthone, ketals, menthone ketals, menthone glycerol ketals, substituted p-menthol derivatives, acyclic carboxamides, menthyl glutarate monomenthol, substituted cyclohexylamides, substituted cyclohexaneformamides, substituted ureas and sulfonamides, substituted menthols, hydroxymethyl and hydroxymethyl derivatives of p-menthol, 2-mercapto-cyclodecanone, hydroxycarboxylic acids having 2-6 carbon atoms, cyclohexylamides, menthyl acetate, menthyl salicylate, N,2,3-trimethyl-2-isopropylbutyryl... Amine (WS-23), N-ethyl-2,2-diisopropylbutyramide, N-ethyl-p-menthane-3-carboxamide (WS-3), ethyl ester of N-[[5-methyl-2-(1-methylethyl)cyclohexyl]carbonyl]glycine (WS-5), and substantially pure ethyl ester of N-[[5-methyl-2-(1-methylethyl)cyclohexyl]carbonyl]glycine (as disclosed in U.S. Patent 7,189,760 to Erman et al., the entire contents of which are incorporated herein by reference), isoprene alcohol, menthyloxypropyl Diol, 3-(1-menthoxy)prop-1,2-diol, 3-(1-menthoxy)-2-methylprop-1,2-diol, p-menthane-2,3-diol, p-menthane-3,8-diol, 6-isopropyl-9-methyl-1,4-dioxaspiro[4,5]decane-2-methanol, menthyl succinate and its alkaline earth metal salts, trimethylcyclohexanol, N-ethyl-2-isopropyl-5-methylcyclohexaneformamide, Japanese peppermint oil, peppermint oil, 3-(1-menthoxy)ethanol-1-ol, 3-(1-menthoxy)ethanol-1-diol, (Oxy)prop-1-ol, 3-(1-menthoxy)but-1-ol, 1-menthylacetic acid N-acetamide, 1-menthyl-4-hydroxyvalerate, 1-menthyl-3-hydroxybutyrate, N,2,3-trimethyl-2-(1-methylethyl)-butamide, n-ethyl-t-2-c-6-nonadienamide, N,N-dimethylmenthylsuccinamide, substituted p-menthane derivatives, substituted p-menthane-formamide derivatives, 2-isopropyl-5-methylcyclohexanol (obtained from Hisamitsu Pharmaceutical Co., Ltd., hereinafter referred to as "isopregol"); menthone glycerol ketal (FEMA3807, trade name FRESCOLAT) ®MGA type); 3,1-menthoxyprop-1,2-diol (obtained from Takasago Fragrance & Flavor Industry Co., Ltd., FEMA 3784); and menthyl lactate (obtained from Haarman & Reimer, FEMA 3748, trade name FRESCOLAT). ® ML type), WS-30, WS-14, eucalyptus extract (p-menthyl-3,8-diol), menthol (its natural or synthetic derivatives), menthol PG carbonate, menthol EG carbonate, menthol glyceryl ether, N-tert-butyl-p-menthane-3-carboxamide, p-menthane-3-carboxylic acid glyceride, methyl-2-isopropyl-bicyclo(2.2.1), heptane-2-carboxamide; menthol methyl ether, menthyl pyrrolidone carboxylate; 2,5-dimethyl-4-(1-pyrrolidinyl)-3(2H)-furanone; cyclo-α-ketoenamines, methylcyclopentenolone derivatives such as cyclopentenes (including 3-methyl-2-(1-pyrrolidinyl)-2-cyclopenten-1-one and 5-methyl-2-(1-pyrrolidinyl)-2-cyclopenten-1-one), compounds represented by the following formula: Where B is selected from H, CH3, C2H5, OCH3, OC2H5; and OH; and where A is a part of the formula -CO-D, where D is selected from the following parts: (i)-NR 1 R 2 , where R 1 and R 2 Independently selected from H and C1-C8 straight-chain or branched aliphatic groups, alkoxyalkyl groups, hydroxyalkyl groups, aryliphatic groups, and cycloalkyl groups, or R 1 and R 2 Together with the nitrogen atoms attached to them, they form a portion of an optionally substituted five- or six-membered heterocycle; (ii) -NHCH2COOCH2CH3, -NHCH2CONH2, -NHCH2CH2OCH3, -NHCH2CH2OH, -NHCH2CH(OH)CH2OH and (iii) selected from the following: Such as those disclosed in PCT patent application WO2006 / 125334 granted to Bell et al. (the entire contents of which are incorporated herein by reference), etc. Other compounds include α-ketoenamines disclosed in U.S. Patent No. 6,592,884 granted to Hofmann et al. (the entire contents of which are incorporated herein by reference). These and other suitable cooling agents are further described in the following U.S. patents (all of which are incorporated herein by reference in their entirety): U.S. Patents 4,230,688; 4,032,661; 4,459,425; 4,178,459; 4,296,255; 4,136,163; 5,009,893; 5,266,592; 5,698,181; 6,277,385; 6,627,233; 7,030,273. Other suitable cooling agents are further described in the following U.S. patent applications (all of which are incorporated herein by reference in their entirety): US 2005 / 0222256; 2005 / 0265930.

[0051] Warming agents can be selected from a wide variety of compounds known to provide a warming sensation to the user. These compounds provide a perceived warmth, especially in the mouth, and often enhance the perception of flavoring agents, sweeteners, and other sensory components. Available warming compounds include vanillyl butyl ether (TK-1000) (supplied by Takasago Perfumary Company Limited, Tokyo, Japan), vanillyl propyl ether, vanillyl isopropyl ether, vanillyl isobutyl ether, vanillyl amino ether, vanillyl isopentyl ether, vanillyl hexyl ether, vanillyl methyl ether, vanillyl ethyl ether, gingerol, shogaol, myristicol, gingerone, capsaicin, dihydrocapsaicin, nordihydrocapsaicin, homocapsaicin, homodihydrocapsaicin, or combinations thereof.

[0052] Anesthetic agents can be used to provide users with a tingling, prickling, or numb sensation. Anesthetic agents include, but are not limited to: Jambu oleoresin or para cress (Spilanthes sp.), wherein the active ingredient is sansho diamide; Zanthoxylum peperitum extract, including components known as sanshool-I, sanshool-II, and sansho diamide; perillartine; 4-(1-menthoxymethyl)-2-phenyl-1,3-dioxane; pipe nigrum extract, including the active ingredients capsanthin and piperine; Echinacea extract; Norhtern Prickly Ash extract; trans-pellitorin; and capsicum oleoresin. In some embodiments, alkylamides extracted from materials such as para cress or capsicum may be included. Examples of “tingling” type perceptibles include those disclosed in U.S. Patent Nos. 6,780,443, 6,159,509, 5,545,424 and 5,407,665, each of which is incorporated herein by reference in its entirety.

[0053] The amount of perceptible substance present in the sugar tablet product or dough composition may be from 0.001% by weight to about 5.0% by weight, specifically from about 0.01% by weight to about 3.0% by weight, more specifically from about 0.1% by weight to about 1% by weight, based on the total weight of the sugar tablet dough composition.

[0054] Sweetened dough compositions and sweetened product products may optionally include flavor modifiers or enhancers. Sweetness may be imparted by flavor modifiers or enhancers, and / or derived from flavorings and sweeteners. Flavor enhancers may consist of substances that strengthen, complement, modify, or elevate the taste or aroma perception of the initial substance without introducing their own characteristic taste or aroma perception. Flavor modifiers may impart a property that complements or counteracts the property of another component. In some embodiments, flavor modifiers or enhancers designed to strengthen, complement, modify, or elevate the perception of flavor, sweetness, tartness, umami, kokumi, saltiness, or combinations thereof may be included. Therefore, the addition of flavor modifiers or enhancers can affect the overall taste of the product. For example, flavor compounds may be formulated to have an additional sweet note by including flavor modifiers or enhancers such as vanilla, vanillin, ethyl maltol, furfural, ethyl propionate, lactone, or combinations thereof.

[0055] Exemplary flavor modifiers or flavor enhancers include glycyrrhizic acid monoammonium salt, glycyrrhizic acid salt of licorice, bitter orange (citrus aurantium), alapyridaine, alapyridaine (N-(1-carboxyethyl)-6-(hydroxymethyl)pyridinium-3-ol) inner salt, kiwifruitin, curculin, strogin, mabinlin, gymnemic acid, cyperic acid, glupyridaine, pyridinium-betaine compounds, neotame, africanose, neohesperidin dihydrochalcone, tagatose, trehalose, maltol, ethyl maltol, vanilla extract, vanilla oleoresin, vanillin, sugar beet extract (alcohol extract), sugarcane leaf flavor (alcohol extract), compounds that respond to G protein-coupled receptors (T2R and T1R classes), or combinations thereof. In some embodiments, glycolic acid, sodium chloride, potassium chloride, sodium bisulfate, or combinations thereof are used. In other embodiments, glutamates such as monosodium glutamate and monopotassium glutamate, hydrolyzed plant protein, hydrolyzed animal protein, yeast extract, or combinations thereof are included. Further examples include adenosine monophosphate (AMP), glutathione, and nucleotides such as inosine monophosphate, disodium inosinate, xanthoside monophosphate, guanosine monophosphate, or combinations thereof. Further examples of flavor-enhancing compositions imparting a mellow flavor are also included in U.S. Patent 5,679,397 to Kuroda et al.

[0056] When used, the amount of flavor modifiers or flavor enhancers can be determined by preference, but must be subject to factors such as the type of the final product composition, the individual flavor components, the desired flavor intensity, and the position of the components (coating, dough). Therefore, the amount of flavor modifiers or flavor enhancers can be varied to achieve the desired results in the final product, and such variations are within the capabilities of those skilled in the art without requiring excessive experimentation.

[0057] Sugar tablet products or dough compositions may optionally include functional ingredients such as breath fresheners, dental care components, pharmaceutical actives, vitamins, micronutrients, oral moisturizing components, throat care components, energy enhancers, concentration enhancers, or combinations thereof.

[0058] The sugar tablet dough compositions and sugar tablet products may optionally include oils or fats. Exemplary oils and fats include partially or fully hydrogenated vegetable oils, partially or fully hydrogenated animal fats, glycerides, or combinations thereof. In some embodiments, the partially or fully hydrogenated oils or fats are canola oil, coconut oil, corn oil, palm kernel oil, peanut oil, soybean oil, sesame oil, cottonseed oil, cocoa butter, milk fat, beef tallow, and lard. Glycerides include medium-chain triglycerides.

[0059] In some embodiments, the sugar tablet product or dough composition further includes an emulsifier. In some embodiments, the emulsifier is glyceryl monostearate, lecithin, fatty acid monoglycerides, diglycerides, propylene glycol monostearate, or a combination thereof.

[0060] The confectionery dough composition and confectionery products may optionally include dried fruit or dried vegetables. Dried fruit used for vegetables may be in the form of powder, small granules, or larger blocks. Fruit or vegetable juice powders may be used, including freeze-dried or spray-dried fruit or vegetable juice powders.

[0061] Candy chips can have any shape or size that provides a crisp or crunchy texture when eaten. Candy chips are primarily two-dimensional objects. The general two-dimensional shape of a candy chip can be a circle, oval, square, rectangle, triangle, trapezoid, hexagon, octagon, star, crescent, etc.; alternatively, it can be the outline shape of a cartoon character, a person, etc.; or any cookie cut shape.

[0062] The exemplary thickness of the sugar tablet product may be less than 4 millimeters (mm), specifically from about 0.5mm to about 3.0mm, more specifically from about 0.75mm to about 2.75mm, even more specifically from about 1.0mm to about 2.5mm, even more specifically from about 1.25mm to about 2.25mm, and more specifically from 1.5mm to about 2.0mm.

[0063] The exemplary longest dimension of the sugar tablet product may be from about 1 cm to about 8 cm, more specifically from about 2 cm to about 7 cm, even more specifically from about 3 cm to about 6 cm, even more specifically from about 4 cm to about 5 cm, and even more specifically from about 4 cm.

[0064] An exemplary surface area of ​​a sugar tablet product may be from about 1 to about 65 cm². 2 More specifically, approximately 5 to approximately 50 cm 2 More specifically, from approximately 15 to approximately 35cm 2 More specifically, approximately 20 to 30 cm 2 .

[0065] The sugar tablets may be in the form of tablets weighing from about 0.35 grams (g) to about 2.5 grams, specifically from about 0.5 grams to about 2.25 grams, more specifically from about 0.75 grams to about 2.0 grams, even more specifically from about 1.0 grams to about 1.75 grams, and still more specifically from about 1.25 grams to about 1.5 grams. The sugar tablets may have one or more of the following properties: a thickness of less than 4 mm, from about 0.2 mm to about 3.0 mm, from about 0.5 mm to about 2.75 mm, from about 0.75 mm to about 2.5 mm, from about 1.0 mm to about 2.25 mm, or from 1.25 mm to about 2.0 mm; a maximum dimension of from about 1 cm to about 8 cm, from about 2 cm to about 7 cm, from about 3 cm to about 6 cm, or from about 4 cm to about 5 cm; and a maximum dimension of about 1 cm. 2 Approximately 65cm 2 Approximately 5cm 2 Approximately 50cm 2 Approximately 15cm 2 Approximately 35cm 2 or about 20cm 2 Approximately 30cm 2 Surface area.

[0066] Sugar tablets may also include additional ingredients, referred to herein as "coating ingredients," on one or both surfaces of the product. Sugar tablets may include different coating ingredients for each surface, or they may include the same coating ingredient on both surfaces. Coating ingredients may be any of the following as described herein for use in sugar tablet dough compositions or sugar tablet products: incremental sweeteners, colorings, dried fruits or vegetables, fats or oils, flavorings, flavor modifiers or enhancers, food acidifiers or salts of such food acidifiers, functional ingredients, high-intensity sweeteners, nuts or nut chunks, salt, sensory substances, or combinations thereof. When multiple coating ingredients are used, they can serve to adhere other surface ingredients to the sugar tablet. For example, fats or vegetable oils can be used to adhere another coating ingredient to the surface of the sugar tablet.

[0067] The coating ingredient can be in particulate form with any desired particle size distribution. In one embodiment, the incremental sweetener used as the coating ingredient can be a crystalline saccharide, a crystalline sugar alcohol, or a combination thereof. Similarly, coating ingredients such as food acidifiers or salts of such food acidifiers, flavorings, colorings, etc., can be in particulate form.

[0068] The coating flavoring can be any suitable flavoring, including those mentioned above used to prepare the sugar sheet dough composition.

[0069] Texture Analysis: In another embodiment, the sugar tablet product exhibits a breaking force of less than 2000g, specifically about 150g to about 1500g, more specifically about 200g to about 1000g, even more specifically about 300g to about 800g, and still more specifically about 400g to about 600g, as measured using a TA. ST. plus texture analyzer (Stable Micro Systems, Scarsdale New York) with a spherical probe (TA-8, ¼ (6.35mm) diameter sphere) and a 50kg load sensor. The sample was placed on an HDP / CFS (brittle fracture support ridge and corresponding platform, SMS). The test settings were: pre-test speed 5.0mm / sec., test speed 1mm / sec., post-test speed 10mm / sec., trigger force 5g, and probe travel distance 3mm. The breaking force was the first puncture of the tablet.

[0070] Figure 2 The graph shows the effect of sugar tablet thickness on maximum force, as measured in the texture analyzer test. Four tablets with thicknesses of 1.87 mm, 3.74 mm, 6.13 mm, and 7.49 mm were examined, exhibiting maximum forces of 971 g, 1960 g, 8115 g, and 18376 g, respectively. As shown in the figure, thicknesses above 4 mm result in samples that no longer have a crisp or crunchy texture, but rather a hard texture.

[0071] The sweetener sheet product can be prepared, for example, by baking the sweetener sheet dough composition to a time and temperature suitable for reducing the moisture content to less than 6% by weight, specifically about 1% to about 2% by weight, based on the total weight of the sheet product, to obtain a crisp sheet product. In another embodiment, the sweetener sheet dough composition can be dried to a time and temperature suitable for reducing the moisture content to less than 6% by weight, specifically about 1% to about 2% by weight, based on the total weight of the sheet product, to obtain a crisp sheet product, optionally dried under vacuum. In an exemplary method for preparing the sweetener sheet dough composition, incremental sweeteners, water or fruit juice, and optional additional ingredients (e.g., non-starch aqueous colloids, flavorings, colorings, high-intensity sweeteners, dough conditioners, crystallization inhibitors, etc., or combinations thereof) are optionally combined and mixed under high shear to form a first mixture. The temperature for preparing the sugar-coated dough composition can be from room temperature to about 90°C, specifically from about 25°C to about 80°C, more specifically from about 30°C to about 70°C, even more specifically from about 35°C to about 65°C, and still more specifically from about 40°C to about 60°C. Hydrated starch is combined with the first mixture to form a second mixture. To hydrate the starch, the starch can be combined with water or fruit juice to form a slurry, and the starch slurry is combined with the first mixture to form the second mixture. In one embodiment, the second mixture may be a sugar-coated dough composition. In another embodiment, optional additional ingredients may be combined with the second mixture to form the sugar-coated dough composition.

[0072] Batch methods, continuous methods, or combinations thereof can be used to prepare sugar-coated dough compositions.

[0073] Once formed, the sugar sheet dough composition is sheeted and cut into pieces. The thickness of the dough composition sheets can be less than 4 mm. These pieces are then baked at temperatures of approximately 120°C to approximately 180°C, approximately 140°C to approximately 170°C, or approximately 150°C to approximately 160°C for a time sufficient to reduce the moisture content to less than 6% by weight based on the total weight of the sugar sheet product. Suitable baking times can range from approximately 5 minutes to approximately 45 minutes, approximately 15 minutes to approximately 40 minutes, or approximately 25 minutes to approximately 30 minutes. After baking, the sugar sheets are allowed to cool until hardened.

[0074] In one embodiment, once the sugar sheet dough composition is made, it is pressed into sheets within a time range of about 5 to about 75 minutes, specifically about 10 to about 60 minutes, more specifically about 20 to about 50 minutes, and even more specifically about 30 to about 40 minutes from the completion of dough preparation. It is desirable to form sheets of the sugar sheet dough composition when adequate starch hydration is present, specifically before the dough texture becomes too sticky or cannot be processed into sheets.

[0075] In the confectionery industry, known sheeting, cutting, and baking equipment can be used to manipulate dough compositions and prepare confectionery sheet products.

[0076] In one embodiment, the sugar-coated dough composition includes rework.

[0077] In one implementation, the resulting sugar dough block may optionally be dried prior to baking.

[0078] In one embodiment, a method for preparing sugar tablets includes pressing a sugar tablet dough composition into a sheet to form a dough sheet, molding or cutting the dough sheet into blocks, and baking the blocks.

[0079] In another embodiment, the method of preparing sugar sheets includes depositing strips of a sugar sheet dough composition to form dough sheets, optionally molding or cutting the dough sheets into blocks, and baking the blocks.

[0080] The molding or cutting process may include using a cutter that roughly shapes the sugar tablet product or using a rotary mold.

[0081] In another embodiment, the method for preparing sugar tablets includes a stencil process to form blocks that are subsequently baked.

[0082] The sugar tablet product may optionally be coated with a coating ingredient. In one exemplary coating process, at least a portion of the surface of the sugar tablet is coated with a coating ingredient.

[0083] A method of coating a sugar tablet product includes applying a coating component to the surface of the sugar tablet product to form a coated sugar tablet product. In this embodiment, the surface of the sugar tablet product is first coated with an adhesive, and then a second coating component is applied. The adhesive may be an oil or a non-aqueous adhesive solution. In one embodiment, vegetable oil is used as the adhesive.

[0084] Adhesives can be applied to the surface using processes such as spraying, dipping, coating, roller coating, or other suitable methods.

[0085] The coating process may involve a single application of the coating component, or two or more applications of the same or different coating components, optionally utilizing one or more applications of an adhesive as previously discussed.

[0086] In one embodiment, the multiple sugar tablets in the package comprise sugar tablets of random size, shape, weight, etc. In another embodiment, the multiple sugar tablets in the package comprise sugar tablets of substantially uniform size, shape, weight, etc., capable of being stacked and packaged in cans or tubular containers. Once the product is formed, it can optionally be packaged using processes and packaging techniques known in the art.

[0087] The density of the sugar tablet product can be from about 0.4 g / cc to about 1.5 g / cc, specifically from about 0.5 g / cc to about 1.3 g / cc, more specifically from about 0.6 g / cc to about 1.1 g / cc, even more specifically from about 0.7 g / cc to about 1.0 g / cc, and even more specifically from about 0.8 g / cc to about 0.9 g / cc.

[0088] In one embodiment, the sweetener tablet product includes primarily an amorphous increment sweetener, and a small amount of a crystalline increment sweetener. At packaging, the amount of the crystalline increment sweetener in the sweetener tablet product is less than 30%.

[0089] The sugar tablets described herein are not chewable gum bases and therefore do not contain chewable gum bases, chewable gum elastomers, or chewable gum resins. The sugar tablets described herein are not conventional baked goods. In one embodiment, the sugar tablets do not contain one or more of wheat flour, eggs, leavening agents, and starter cultures. The sugar tablets described herein are not intentionally or deliberately aerated or foamed; that is, the sugar tablets are not aerated by injecting gas into the composition or by using gas-generating components or by introducing air bubbles into the sugar tablet matrix through mechanical agitation. Therefore, the sugar tablets do not contain a uniform pore structure, resulting in non-uniform bubble sizes or uneven distribution within the sugar tablet matrix. Figure 3 This is a scanning electron microscope image of a cross-section of the candy chip product. As shown, the candy chip product has a non-uniform pore distribution within the candy matrix. It also has a non-uniform pore structure because the pore size varies considerably. While not expected to be theoretically rigorous, the unique pore structure of the candy chip product may contribute to its crisp, crunchy, potato chip-like texture. Figure 4 To compare the scanning electron microscope images of the cross-section of the sugar, the comparative sugar contains the same... Figure 3 The candy chip product has the same ingredients as the other candy chip product, except that it is prepared without starch. The image of the comparative sample shows the absence of a cellular structure. This comparative sample does not possess the textural properties of potato chips. In one embodiment, the candy chip product has a cellular structure wherein the cellular sizes are non-uniform, specifically having a size ratio of at least 10:1, more specifically at least 50:1, and even more specifically at least 100:1. The size ratio may be based on the longest dimension of the cellular structure or the area of ​​the cellular structure. Additionally, in this embodiment, the candy chip product includes a cellular structure with cellular structures, wherein the longest dimension is at least half the thickness of the candy chip product.

[0090] The features and advantages described herein will be more fully demonstrated by the following embodiments, which are provided for illustrative purposes only and should not be construed as limiting the invention in any way.

[0091] Example Example 1: Sugar tablets - sugar and glucose syrup Sugar-tablet products were prepared from sugar-tablet dough compositions A, B, C, D, E, F, and G, which include the ingredients listed in Table 1. Various representative root starches and cereal starches were selected to determine the feasibility of different starch sources.

[0092] Table 1: Sugar Tablet Dough Composition The dough composition for the sugar sheets is prepared by first mixing starch and water until gelatinized. Next, sugar and coloring are added while mixing until dissolved. Glucose syrup is then added to form a slurry. The slurry is heated to 80-85°C, stirring occasionally, until the target Brix level is 60-62°C. The mixture is then cooled to the target Brix level of 40-42°C. Flavorings are then incorporated, and the flavored mixture is extruded through a 1.8 mm mesh sieve to obtain a smooth, lump-free mixture. The smooth mixture is spread in round molds on a baking sheet lined with silicone mats and baked at 140°C with three fans at 0% humidity for 30 minutes. The sheets are then cooled for approximately 15 minutes to harden. The cooled sheets are then packaged.

[0093] The baked slices have a thickness of approximately 1.1 mm, a maximum length of approximately 6 cm, and a weight of approximately 1.3 grams. This is according to the Karl Fischer method, USP 37 Revision. <921> The moisture content of the final sugar tablet product, as measured by Method 1a, The US Pharmacopeial Convention, Rockville, MD (2014), was 1%–2%.

[0094] Example 2: Sugar tablets milled using a food acidifying agent The sugar tablets of Example 1 were coated with a very thin film of canola oil from a spray can and then sanded on both sides with a mixture of food acidifying agent and crystalline saccharide particles (approximately 12% by weight of the product). The sanded sugar tablets were then packaged in an airtight container.

[0095] Example 3: Sugar Tablets – Sugar Sugar tablet products are prepared from a sugar tablet dough composition including the ingredients listed in Table 2.

[0096] Table 2: Sugar Tablet Dough Composition In preparing the sugar sheet dough composition, sugar, water, aqueous colloids, flavorings, and colorants are combined and mixed under high shear and at a temperature of approximately 55°C-65°C to form a mixture. Starch is slowly added to this mixture and stirred to form the sugar sheet dough composition, which can be allowed to stand for approximately 5 minutes to approximately 45 minutes. The sugar sheet dough composition is then sheeted to a thickness of approximately 1 mm-1.5 mm and cut into sheet-sized pieces. These pieces are baked at approximately 160°C for approximately 25-30 minutes and then cooled until hardened (approximately 15 minutes). A small amount of vegetable oil is applied to the surface of the sugar sheet, and then the sheets are packaged.

[0097] As measured by the Karl Fischer method, the moisture content of the final sugar tablet product is 1%-2%.

[0098] Example 4: Sugar Tablets – Isomaltitol Sugar-free sugar tablet products are prepared from sugar tablet dough compositions including the ingredients listed in Table 3.

[0099] Table 3: Sugar Tablet Dough Composition Example 5: Sugar tablets – fruit juice, dried fruit Sugar tablet products were prepared from dough compositions J, K, and L, which include the ingredients listed in Table 4. In dough composition K, fruit juice was used instead of water. In dough composition L, dried fruit powder was used as a coating ingredient.

[0100] Table 4: Sugar Tablet Dough Composition Formula J: Combine water, sugar, and starch. Cook the mixture until it reaches 72°C and begins to thicken; continue cooking until it reaches 25-26 Bx. Allow the mixture to cool to <20°C. Add glycerin and mix well; add flavorings and colorings and mix well. Pass the mixture through a sieve to remove any lumps. Deposit the dough into a thin, flat round pan 0.06 inches thick and bake at 120°C, 0% humidity, and 3 fan speeds for 34 minutes. Remove from the oven and allow to cool completely. Spray both sides of the pan with a thin spray of canola oil. Sprinkle the sifted mixture over both sides.

[0101] Preparation K: Combine the fruit juice, sugar, and starch. Cook the mixture until it thickens. Pour into a thin, flat disc and bake at 120°C, 0% humidity, and fan speed 1 for 20 minutes. Remove from the oven and let cool.

[0102] Formulation L: Prepare tablets according to the method used for formulation J. Sprinkle raspberry powder and sanding mixture onto both sides of the tablet.

[0103] Example 6: Texture Analysis The texture of the sugar chip product A from Example 1 was measured and compared with a variety of commercially available potato chip and snack chip products. The fracture force of the sample was measured using a TA. ST. plus texture analyzer (Stable Micro Systems (SMS), Scarsdale New York) with a spherical probe (TA-8, ¼” (6.35 mm) diameter sphere) and a 50 kg load sensor. The sample was centered on an HDP / CFS (brittle fracture support ridge and corresponding heavy-duty platform purchased from SMS, schematic of which is provided in…) Figure 1 In the diagram: (1) is a partial view of the texture analyzer, (10) is the probe, (20) is the brittle fracture support ridge, and (30) is the platform above the circular support. The test settings were: a speed of 5.0 mm / sec before the test, a speed of 1 mm / sec during the test, a speed of 10 mm / sec after the test, a trigger force of 5 g, and a probe travel distance of 3 mm. The fracture force was the first puncture of the sheet. Ten (10) samples of each product were tested individually, and the average fracture force was calculated. The results are provided in Table 5.

[0104] Table 5 : The average value of the three samples.

[0105] As the results show, a maximum force of approximately 436g is required to break the candy chip product. This is consistent with the candy chip's ability to provide a large, crisp sound upon initial bite and a crunching sound during chewing. The maximum force required for the candy chip product falls between the maximum force range exhibited by thin classic potato chips (LAY'S chips, approximately 246g) and Kettle chips (Kettle Chips, approximately 546g). It is also significantly lower than the amount of force required for thin hard ribbon candy (Thin Ribbon Candy – Sevigny's, approximately 2524g), which produces a hard, crisp texture and hard, sharp fragments upon breaking, contrasting with the crisper texture provided by the candy chip product.

[0106] Example 7: Solubility Analysis Solubility studies were conducted to examine the solubility characteristics of the confectionery product compared to conventional potato chips and strip candies. Samples were placed in beakers containing 100 mL (100 g) of water at room temperature and a vortex speed of 350 RPM (flavor plate vortex). The weight of the samples was measured at time points 0 and 3 minutes. Excess water was removed by blotting with paper towels at each time point before weighing. The percentage of dissolution was calculated from the weight of the samples at time 0 and time 3 minutes. The results are presented in Table 6.

[0107] Table 6 : As the results showed, the candy tablets exhibited significantly lower water solubility after three minutes compared to conventional hard candies in the form of cough drops (HALLS and RICOLA) or thin strips of candy. Based on their thin form with a high surface area, it was expected that the candy tablets would have high solubility, similar to the strips, which are hard candies with a high surface area. Instead, it was surprisingly found that the candy tablets dissolved slowly, exhibiting low solubility. While not expected to be bound by theory, this slow dissolution may provide consumers with a longer-lasting taste experience, as the product will remain in the mouth for a longer time than conventional hard candies.

[0108] The invention disclosed herein includes at least the following aspects: Aspect 1: A sugar tablet product comprising: an incremental sweetener; and gelatinized starch; wherein the sugar tablet product has one or more of the following properties: a moisture content of about 0% to less than 6% by weight, about 0.25% to about 5% by weight, about 0.5% to about 4% by weight, about 0.75% to about 3% by weight, or about 1% to about 2% by weight based on the total weight of the sugar tablet product; a thickness of less than 4 mm; a non-uniform cell structure; and a breaking force of less than 2000 g, about 150 g to about 1500 g, about 200 g to about 1000 g, 300 g to about 800 g, or about 400 g to about 600 g, as measured by a texture analyzer having a spherical probe (TA-8, ¼” (6.35 mm) diameter sphere) and using a 50 kg load sensor.

[0109] Aspect 2: The sugar tablet product according to aspect 1, wherein the gelatinized starch is derived from natural starch, pregelatinized starch, or a combination thereof.

[0110] Aspect 3: The sugar tablet product according to aspect 1 or 2, wherein the gelatinized starch is plant root starch; plant grain starch; or a combination thereof.

[0111] Aspect 4: The sugar tablet product according to any one of Aspects 1 to 3, wherein the gelatinized starch is corn, wheat, oats, barley, crushed dry wheat, millet, rice, potato, cassava, arrowroot, or a combination thereof.

[0112] Aspect 5: The sugar tablet product according to any one of Aspects 1 to 4, wherein the incremental sweetener is a monosaccharide, disaccharide, polysaccharide, sugar alcohol, sugar alcohol syrup, or a combination thereof; sucrose (sugar), dextrose / glucose, maltose, dextrin, xylose, ribose, mannose, galactose, fructose (levose), lactose, invert sugar, fructooligosaccharide syrup, partially hydrolyzed starch, corn syrup solids such as high fructose corn syrup, glucose syrup, or a combination thereof; sucrose or sucrose and glucose syrup; or erythritol, galactitol, isomaltitol, hydrogenated starch hydrolysate, lactitol, maltitol, maltitol syrup, mannitol, polydextrose, sorbitol, sorbitol syrup, xylitol, or a combination thereof.

[0113] Aspect 6: The sugar tablet product according to any one of Aspects 1 to 5, wherein the sugar tablet product further comprises non-starch aqueous colloid, coloring agent, dried fruit or dried vegetable, fat or oil, flavoring agent, flavor modifier or enhancer, food acidifier or salt of said food acidifier, functional ingredient, high-intensity sweetener, dough conditioner, crystallization inhibitor, nut or nut chunk, salt, sensory substance, coating ingredient or combination thereof.

[0114] Aspect 7: The sugar tablet product according to Aspect 6, wherein the non-starch aqueous colloid is a plant exudate, seed gum, seaweed extract, or a combination thereof; acacia gum / arabic gum, agar, alginate, bacterial gum (e.g., gellan gum), β-glucan, carrageenan, deacetylated chitosan, gelatin, red algae gum, galactomannan (e.g., guar gum, locust bean gum, tara gum), gelatin, gellan gum, glucomannan (e.g., konjac), solanum, The following are included: ebony gum, konjac glucan, locust bean gum, modified cellulose (e.g., carboxymethyl cellulose (CMC), ethyl cellulose (MC), hydroxypropyl cellulose (HPC), hydroxypropyl methyl cellulose (HPMC), microcrystalline cellulose, methyl cellulose), modified natural gums (e.g., propylene glycol alginate, carboxymethyl locust bean gum, low-methoxyl pectin), pectin, tamarind gum, tragacanth gum, xanthan gum, or combinations thereof; or xanthan gum, konjac, or combinations thereof.

[0115] Aspect 8: The sugar tablet product according to aspect 6 or 7 further includes glycerin.

[0116] Aspect 9: The sugar tablet product according to any one of Aspects 1 to 8, wherein the sugar tablet product comprises sucrose or sucrose and glucose syrup; gelatinized corn starch; glycerol, non-starch aqueous colloid or a combination thereof; and flavorings.

[0117] Aspect 10: The sugar tablet product according to any one of Aspects 1 to 9, wherein the sugar tablet product comprises a coating component on at least a portion of the surface of the sugar tablet product, wherein the coating component is a colorant, dried fruit or dried vegetable, fat or oil, flavoring agent, flavor modifier or enhancer, food acidifier or salt of said food acidifier, functional ingredient, high-intensity sweetener, nut or nut chunk, salt, sensory substance or combination thereof.

[0118] Aspect 11: The sugar tablet product according to any one of aspects 1 to 10, wherein the thickness of the sugar tablet product is about 0.2 mm to about 3.0 mm, about 0.5 mm to about 2.75 mm, about 0.75 mm to about 2.5 mm, about 1.0 mm to about 2.25 mm, or 1.25 mm to about 2.0 mm.

[0119] Aspect 12: The sugar tablet product according to any one of Aspects 1 to 11, wherein the density of the sugar tablet product is from about 0.4 g / cc to about 1.5 g / cc, specifically from about 0.5 g / cc to about 1.3 g / cc, more specifically from about 0.6 g / cc to about 1.1 g / cc, even more specifically from about 0.7 g / cc to about 1.0 g / cc, and even more specifically from about 0.8 g / cc to about 0.9 g / cc.

[0120] Aspect 13: A sugar tablet product according to any one of aspects 1 to 12, wherein the product has a non-uniform cell structure and includes at least one cell, the length of which is at least half the thickness of the sugar tablet product, wherein the distribution of cell sizes, determined by the longest dimension, in the cell structure has a ratio of at least 10:1.

[0121] Aspect 14: The sugar tablet product according to any one of aspects 1 to 13, wherein the crystallinity of the incremental sweetener is less than 30%.

[0122] Aspect 15: The sugar tablet product according to any one of Aspects 1 to 14, wherein the incremental sweetener and the gelatinized starch constitute at least 90% by weight of the total weight of the sugar tablet product.

[0123] Aspect 16: The sugar tablet product according to any one of aspects 1 to 15, wherein the starch is pregelatinized starch.

[0124] Aspect 17: A method for preparing a sugar sheet product according to any one of aspects 1 to 16, the method comprising preparing a sugar sheet dough composition capable of being shaped into a sheet; forming a block from the sheet; and removing moisture from the block, for example by baking, microwave heating, vacuum drying, or a combination thereof, to form the sugar sheet product.

[0125] Aspect 18: According to the method of aspect 17, the sugar-coated dough composition is prepared by: mixing an incremental sweetener with water or fruit juice to form a first mixture; mixing hydrated starch with the first mixture to form a second mixture, wherein the second mixture is the sugar-coated dough composition, or the second mixture is combined with additional ingredients to form the sugar-coated dough composition.

[0126] Aspect 19: The method according to aspect 18, wherein the first mixture further comprises a non-starch aqueous colloid, colorant, dried fruit or dried vegetable, fat or oil, flavoring agent, flavor modifier or enhancer, food acidifier or salt of said food acidifier, functional ingredient, high-intensity sweetener, dough conditioner, crystallization inhibitor, nut or nut chunks, salt, sensory substance or combination thereof.

[0127] Aspect 20: The method according to aspect 18 or 19, wherein the first mixture is prepared under high shear.

[0128] Aspect 21: The method according to any one of aspects 17 to 20, wherein the sugar-coated dough composition is prepared at room temperature to about 90°C, about 25°C to about 80°C, about 30°C to about 70°C, about 35°C to about 65°C, or about 40°C to about 60°C.

[0129] Aspect 22: The method according to any one of aspects 17 to 21, wherein the block is baked at a temperature of about 130°C to about 180°C, about 140°C to about 170°C, or about 150°C to about 160°C for about 5 minutes to about 45 minutes, about 15 minutes to about 40 minutes, or about 25 minutes to about 30 minutes.

[0130] Aspect 23: According to the method of any one of aspects 17 to 22, the sugar tablet dough composition, once made, is compressed into tablets within a time range of about 5 minutes to about 75 minutes, about 10 minutes to about 60 minutes, about 20 minutes to about 50 minutes, or about 30 minutes to about 40 minutes from the time the dough composition is prepared.

[0131] Aspect 24: A packaged confectionery product comprising a plurality of confectionery tablet products according to any one of aspects 1 to 16 or a plurality of said confectionery tablet products prepared by the method according to any one of aspects 17 to 23.

[0132] Aspect 25: A method for preparing a sugar food having a non-uniform pore structure, the method comprising: mixing an incremental sweetener, water and gelatinized starch to form a mixture; heating the mixture to convert the water into steam, thereby forming a sugar food comprising a non-uniform pore structure; wherein the sugar food comprises 50% by weight or more of the incremental sweetener, 5% by weight or more of the gelatinized starch and less than 3% by weight of fat, wherein each amount is based on the total weight of the sugar food.

[0133] Aspect 26: A confectionery product comprising: about 45% to about 85% by weight of an incremental sweetener having a crystallinity of less than 30%; about 5% to about 50% by weight of gelatinized starch, the total weight of the incremental sweetener and the gelatinized starch being at least 90% by weight; and a moisture content of about 0% to less than 6% by weight, about 0.25% to about 5% by weight, about 0.5% to about 4% by weight, about 0.75% to about 3% by weight, or about 1% to about 2% by weight, wherein all weights are based on the total weight of the confectionery product.

[0134] As used herein, the terms “comprising,” “having,” and “including” are inclusive (open-ended) and do not exclude additional, unstated elements or method steps. Unless clearly indicated otherwise in the context, the singular forms “an,” “a,” and “the” include plural references. Endpoints of all ranges relating to the same component or property are included, are independently combinable, and include all intermediate points and ranges (e.g., the range “up to 25 wt%, or more specifically 5 wt% to 20 wt%” includes the endpoints as well as all intermediate values ​​of the range “5 wt% to 25 wt%,” such as “10 wt% to 23 wt%,” “20 wt% to 24 wt%,” “1 wt% to 5 wt%,” etc.). The disclosure of a narrower range or a more specific set, in addition to a broader range, is not a waiver of a broader range or a larger set. The term “combination” includes homogeneous or heterogeneous blends or mixtures of named components that form a complete whole. The term “homogeneous” refers to a homogeneous blend of the components. The word “or” means “and / or.” Unless otherwise stated, the terms “front,” “back,” “bottom,” and / or “top” as used herein are for ease of description only and are not limited to any particular location or spatial orientation. “Optional” or “optionally” means that an event or situation subsequently described may or may not occur, and thus the description includes both the occurrence and non-occurrence of said event. Throughout this specification, the terms “one embodiment,” “another embodiment,” “implementation,” and similar expressions mean that a particular element (e.g., feature, structure, and / or characteristic) described in connection with said embodiment is included in at least one embodiment described herein and may or may not be present in other embodiments. Furthermore, it should be understood that the various elements described may be combined in any suitable manner in the various embodiments. Generally, these compositions or methods may alternatively include, consist of, or be substantially composed of any suitable components or steps disclosed herein. Additionally or alternatively, the invention may be formulated such that it contains none or substantially none of any components, materials, ingredients, additives, substances, or steps used in prior art compositions or unnecessary for achieving the function and / or purpose of the claims of the invention.

[0135] Although the invention has been described with reference to exemplary embodiments, those skilled in the art will understand that various changes can be made and equivalents can be substituted for its elements without departing from the scope of the invention. Furthermore, many modifications can be made to adapt particular situations or substances to the teachings of the invention without departing from the essential scope of the invention. Therefore, the invention is not intended to be limited to the specific embodiments disclosed as the contemplated best mode for carrying out the invention, but rather to include all embodiments falling within the scope of the appended claims.

Claims

1. A sugar tablet product, the sugar tablet product comprising: 45% to 85% by weight of incremental sweetener, wherein the incremental sweetener is not dried fruit or dried vegetables; 5% to 50% by weight of gelatinized starch; and The moisture content is 0% to less than 6% by weight, 0.25% to 5% by weight, 0.5% to 4% by weight, 0.75% to 3% by weight, or 1% to 2% by weight, based on the total weight of the sugar tablet product. The sugar tablet product further includes one or more of the following properties: Thickness less than 4mm; Uneven cell structure; and Fracture forces less than 2000g, 150g to 1500g, 200g to 1000g, 300g to 800g, or 400g to 600g, as measured by a texture analyzer with a spherical probe and using a 50kg load sensor.

2. The sugar tablet product according to claim 1, wherein the gelatinized starch is derived from... Natural starch, pregelatinized starch, or a combination thereof.

3. The sugar-coated tablet product according to claim 1, wherein the gelatinized starch is... Starch from plant roots; Plant grain starch; or Their combination.

4. The sugar-coated tablet product according to claim 1, wherein the gelatinized starch is corn, wheat, oats, barley, millet, rice, potato, cassava, arrowroot, or a combination thereof.

5. The sugar tablet product according to claim 1, wherein the incremental sweetener is... Monosaccharides, disaccharides, polysaccharides, sugar alcohols, or combinations thereof; Sucrose, dextrose, maltose, dextrin, xylose, ribose, mannose, galactose, fructose, lactose, invert sugar, fructooligosaccharide syrup, partially hydrolyzed starch, corn syrup solids such as high fructose corn syrup, glucose syrup or combinations thereof; Sucrose or sucrose and glucose syrup; or Erythritol, galactitol, isomaltitol, hydrogenated starch hydrolysate, lactitol, maltitol, maltitol syrup, mannitol, polydextrose, sorbitol, sorbitol syrup, xylitol, or combinations thereof.

6. The sugar tablet product according to claim 1, wherein the sugar tablet product further comprises non-starch aqueous colloid, colorant, dried fruit or dried vegetable, fat or oil, flavoring agent, flavor regulator or enhancer, food acidifier or salt of said food acidifier, functional ingredient, high-intensity sweetener, dough conditioner, crystallization inhibitor, nut or nut chunk, salt, sensory substance, coating ingredient or combination thereof.

7. The sugar tablet product according to claim 6, wherein the non-starch aqueous colloid is... Plant exudates, seed gums, seaweed extracts, or combinations thereof; Acacia gum, agar, alginate, bacterial gum, β-glucan, carrageenan, deacetylated chitosan, gelatin, red algae gum, galactomannan, gelatin, gellan gum, glucomannan, solanum gum, black privet gum, konjac wood glucan, locust bean gum, modified cellulose, modified natural gums, pectin, tamarind gum, tragacanth gum, xanthan gum, or combinations thereof; or Xanthan gum, konjac, or a combination thereof.

8. The sugar tablet product according to claim 6, wherein the sugar tablet product further comprises glycerin.

9. The sugar tablet product according to claim 1, wherein the sugar tablet product comprises: Sucrose or sucrose and glucose syrup; Gelatinized corn starch; Glycerin, non-starch aqueous colloids, or combinations thereof; as well as Flavorings.

10. The sugar tablet product according to claim 1, wherein the sugar tablet product comprises: The coating component on at least a portion of the surface of the sugar tablet product, The coating components are colorants, dried fruits or vegetables, fats or oils, flavorings, flavor modifiers or enhancers, food acidifiers or salts of said food acidifiers, functional ingredients, high-intensity sweeteners, nuts or nut chunks, salt, sensory substances or combinations thereof.

11. The sugar tablet product according to claim 1, wherein the thickness of the sugar tablet product is 0.2 mm to 3.0 mm, 0.5 mm to 2.75 mm, 0.75 mm to 2.5 mm, 1.0 mm to 2.25 mm, or 1.25 mm to 2.0 mm.

12. The sugar tablet product according to claim 1, wherein the density of the sugar tablet product is 0.4 g / cc to 1.5 g / cc, specifically 0.5 g / cc to 1.3 g / cc, more specifically 0.6 g / cc to 1.1 g / cc, even more specifically 0.7 g / cc to 1.0 g / cc, and even more specifically 0.8 g / cc to 0.9 g / cc.

13. The sugar tablet product according to claim 1, wherein the product has a non-uniform cell structure and includes at least one cell, the length of the at least one cell being at least half the thickness of the sugar tablet product, and wherein the distribution of cell sizes, determined by the longest dimension, in the cell structure has a ratio of at least 10:

1.

14. The sugar tablet product according to claim 1, wherein the crystallinity of the incremental sweetener is less than 30%.

15. The sugar tablet product according to claim 1, wherein the incremental sweetener and the gelatinized starch constitute at least 90% by weight of the total weight of the sugar tablet product.

16. The sugar tablet product according to claim 1, wherein the starch is pregelatinized starch.

17. A method for preparing the sugar tablet product according to claim 1, the method comprising: A sugar-coated dough composition is prepared, the sugar-coated dough composition being capable of being formed into sheets; A block is formed from the sheet; as well as For example, moisture can be removed from the block by baking, microwave heating, vacuum drying, or a combination thereof to form the sugar tablet product.

18. The method of claim 17, wherein the sugar-coated dough composition is prepared by: Mix the incremental sweetener with water or fruit juice to form a first mixture; Hydrated starch is mixed with the first mixture to form a second mixture, wherein the second mixture is the sugar sheet dough composition, or the second mixture is combined with additional ingredients to form the sugar sheet dough composition.

19. The method of claim 18, wherein the first mixture further comprises a non-starch aqueous colloid, colorant, dried fruit or vegetable, fat or oil, flavoring agent, flavor modifier or enhancer, food acidifier or salt of said food acidifier, functional ingredient, high-intensity sweetener, dough conditioner, crystallization inhibitor, nuts or nut chunks, salt, sensory substance or combination thereof.

20. The method of claim 18, wherein the first mixture is prepared under high shear.

21. The method of claim 17, wherein the sugar-coated dough composition is prepared at room temperature to 90°C, 25°C to 80°C, 30°C to 70°C, 35°C to 65°C, or 40°C to 60°C.

22. The method of claim 17, wherein the block is baked at a temperature of 130°C to 180°C, 140°C to 170°C, or 150°C to 160°C for 5 minutes to 45 minutes, 15 minutes to 40 minutes, or 25 minutes to 30 minutes.

23. The method of claim 17, wherein once the sugar tablet dough composition is made, it is tableted within a time range of 5 to 75 minutes, 10 to 60 minutes, 20 to 50 minutes, or 30 to 40 minutes from the time the dough composition is prepared.

24. A packaged confectionery product comprising a plurality of confectionery tablets according to claim 1 or a plurality of confectionery tablets prepared by the method according to claim 17.

25. A method for preparing a confectionery having a non-uniform pore structure, the method comprising: Mix the incremental sweetener, water, and gelatinized starch to form a mixture; The mixture is heated to convert the water into steam, thereby forming a sugary food with an uneven pore structure; The sugary foods mentioned include 50% by weight or more of incremental sweetener, wherein said incremental sweetener is not dried fruit or dried vegetables. 5% to 50% by weight of gelatinized starch, Less than 3% by weight of fat, where each amount is based on the total weight of the sugary food, and The moisture content is 0% to less than 6% by weight, 0.25% to 5% by weight, 0.5% to 4% by weight, 0.75% to 3% by weight, or 1% to 2% by weight, based on the total weight of the sugar.

26. A sugar tablet product, the sugar tablet product comprising: 45% to 85% by weight of incremental sweetener, wherein the incremental sweetener has a crystallinity of less than 30%, and wherein the incremental sweetener is not dried fruit or dried vegetable. 5% to 50% by weight of gelatinized starch, The total weight of the incremental sweetener and the gelatinized starch is at least 90% by weight, and A moisture content of 0% to less than 6% by weight, 0.25% to 5% by weight, 0.5% to 4% by weight, 0.75% to 3% by weight, or 1% to 2% by weight. All weights are based on the total weight of the sugar tablets product.

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