Isomaltulose-containing hard caramel and its manufacturing method

Abstract

The present invention relates to an isomaltulose-containing hard caramel having a core and a closed microcrystalline surface layer with a thickness of up to 1 mm, and to a method for producing an isomaltulose-containing hard caramel.

Description

[Technical field]

[0001] The present invention relates to an isomaltulose-containing hard chocolate having a core and a closed microcrystalline surface layer having a thickness of up to 1 mm. candy , and isomaltulose-containing hard candy The present invention relates to a method for producing the same. [Background technology]

[0002] Currently, sugar-containing and sugar-free hard candy However, they are sold in a wide variety of forms. candy In recent years, a variety of hard foods containing sugar substitutes have been developed due to the growing public interest in providing healthier alternatives while maintaining the appearance, shelf life and mouthfeel of hard foods. candy has been developed.

[0003] Isomaltulose (Palatinose®) is a carbohydrate characterized by its low glycemic index (GI) compared to sucrose and its stable and sustained energy supply to the body. Chemically, isomaltulose is an α-1,6 glycosidic disaccharide composed of glucose and fructose, i.e., 6-O-α-D-glucopyranosyl-D-fructose. Isomaltulose is an isomer of sucrose, and is generally obtained industrially by the enzymatic reaction of sucrose, but is also found in small amounts in honey and sugar cane in nature. The sweetness of isomaltulose is about 50% of that of sucrose. Another characteristic of isomaltulose is that it is non-cariogenic (i.e., does not cause dental caries). This is because the bacteria in the oral flora cannot convert isomaltulose into acids that damage teeth. Isomaltulose also inhibits the adhesion of plaque-forming bacteria to the teeth, thus preventing the formation of plaque and tartar.

[0004] WO 2006 / 119991 describes a storage-stable, particularly organoleptically attractive hard maltose product having an isomaltulose content of more than 50% by weight. candyhas been disclosed.

[0005] WO 2012 / 092255 describes hard chocolate with reduced sugar content, which contains isomalt, isomaltulose, trehalose and / or erythritol as sugar substitutes. candy Regarding.

[0006] Sugar substitutes, especially hard foods containing isomaltulose candy The known prior art manufacturing methods of this type involve heating a starting solution containing a sugar substitute to above 130° C. Disadvantageously, the methods known in the prior art, on the one hand, result in a low recovery rate in the finished product of the sugar substitute used, since the starting material is chemically altered due to the high temperatures used during the manufacturing process, and on the other hand, this chemical alteration often results in a poorer quality of the resulting hard sugar substitute. candy Furthermore, it has been described in the prior art that isomaltulose disadvantageously crystallizes very quickly from supersaturated solutions, and WO 2012 / 092255 teaches the addition of e.g. inulin to the solution to prevent crystallization. Finally, it is known that isomaltulose is particularly prone to crystallization in hard milk. candy A characteristic feature of these compounds is their poor storage stability, particularly under adverse environmental conditions, in that they absorb water and deliquesce or partially or completely crystallize. Summary of the Invention

[0007] The present invention relates to an isomaltulose-containing hard candy The present invention is based on the technical problem of overcoming the drawbacks of the known prior art production methods, in particular the production of a visually attractive, organoleptically advantageous, and storage-stable hard maltose product with a high recovery rate of isomaltulose. candy It is also a technical problem underlying the present invention to provide such a method.

[0008] The invention solves the problem on which it is based by the subject matter of the independent claims.

[0009] The present invention is Candy (hard caramel) The hard candyisomaltulose (respectively the hard candy % by weight, in particular 60 to 98% by weight, based on the total dry matter of candy is a hard granular material having a core and a closed microcrystalline surface layer having a thickness of up to 1 mm, in particular less than 1 mm, in particular 0.1 to 0.3 mm. candy Therefore, the hardware according to the present invention candy In particular, the hard layer is composed of a specific surface layer, in particular isomaltulose crystals, which, unlike the crystals, are substantially amorphous. candy It is characterized by having a surface layer surrounding the core.

[0010] The hardware provided by the present invention candy The hard disk according to the present invention is characterized by high storage stability, particularly low water absorption and low tendency to deliquescence. candy The hard disk of the present invention is visually and sensually attractive. candy Unlike conventional glucose and / or sucrose based hard candy It is a very good competitor to

[0011] The hardware according to the present invention candy The isomaltulose contained therein is substantially amorphous and is a hard candy merely have a thin closed microcrystalline surface layer having a thickness of at most 1 mm, in particular less than 1 mm.

[0012] In a particularly preferred embodiment, the closed microcrystalline surface layer has a thickness of 0.01 to 1 mm, in particular 0.05 to 1 mm, in particular 0.1 to 1 mm, in particular 0.15 to 0.9 mm, in particular 0.1 to 0.5 mm, in particular 0.15 to 0.5 mm, in particular 0.1 to 0.3 mm.

[0013] In a preferred embodiment of the present invention, candy The isomaltulose contained in the core is not completely crystallized. candy The isomaltulose contained in the core is amorphous.

[0014] In a further preferred embodiment of the present invention, candy has a transparent core.

[0015] Preferably, the hard disk drive according to the present invention candy does not exhibit browning, especially dark coloration.

[0016] In a preferred embodiment of the present invention, the hard disk drive according to the present invention candy is characterized by high storage stability.

[0017] Preferably, the hard disk drive according to the present invention candy exhibits high shape stability.

[0018] In a further preferred embodiment of the present invention, candy Preferably, the hard candy is non-hygroscopic.

[0019] Advantageously, the non-sticky isomaltulose-containing hard candy By obtaining candy They can be packaged loose, without the particles adhering to each other or to the packaging.

[0020] In a preferred embodiment of the present invention, candy (Hard candy The residual moisture content is from 1.5 to 3% by weight, preferably from 1.9 to 2.6% by weight (based on the total weight of the composition).

[0021] In a particularly preferred embodiment, the hard candy isomaltulose (hard candy %. In particular, the hard candy Isomaltulose (hard candy Contains 80 to 100% by weight (based on total dry matter).

[0022] In a particularly preferred embodiment, the hard candy isomaltulose (hard candy %. (based on total dry matter), in particular 50 to 98% by weight, in particular 60 to 98% by weight, in particular 65 to 98% by weight, in particular 70 to 98% by weight, in particular 80 to 98% by weight, in particular 85 to 98% by weight, in particular 90 to 98% by weight.

[0023] In a preferred embodiment of the present invention, the hard disk drive according to the present invention candy comprises at least one auxiliary or additive, which may be a colorant, a flavorant, a flavoring, a food acid or acid salt, a preservative, an active substance, a filler, a fat, a fat substitute, an oil, a binder, a dairy product, an emulsifier, an intense sweetener, a medicinal active substance, a sugar alcohol, a polysaccharide, an oligosaccharide, a further sugar, a mineral salt, in particular Ca 2+ and n salts, NaCl, trisodium citrate, phosphate or Mg 2+ and salts thereof.

[0024] In a preferred embodiment of the present invention, candy contains at least one acid and / or acid salt. candy comprises at least one organic acid, in particular an organic acid selected from the group consisting of citric acid, malic acid, lactic acid, tartaric acid and ascorbic acid.

[0025] In a further preferred embodiment of the present invention, candy is free or substantially free of acid.

[0026] In the present invention, "substantially free" means candy However, the components, in this case the free acids and / or acid salts of the acids, respectively, are no longer known to those skilled in the art as hard foods containing these components. candy "In some cases" means that the amount is so small that it is imperceptible.

[0027] Preferably, the hard disk drive according to the present invention candy (hardware candy % (on a total dry matter basis) of acids and / or acid salts, preferably less than 5% by weight, preferably less than 4% by weight, preferably less than 3% by weight, preferably less than 2% by weight, preferably less than 1% by weight, preferably less than 0.5% by weight, preferably less than 0.1% by weight, preferably less than 0.05% by weight, preferably less than 0.01% by weight.

[0028] In a further preferred embodiment of the present invention, candy In a further embodiment, the hard candy In both cases, the hard candy The amount of fat and / or oil in a fat-containing and / or oil-containing hard food product may be determined by one skilled in the art. candy Preferably, the hard disk drive according to the present invention is candy (hardware candy % (based on total dry matter) of fats and / or oils or fat-containing and / or oil-containing components, preferably less than 5% by weight, preferably less than 4% by weight, preferably less than 3% by weight, preferably less than 2% by weight, preferably less than 1% by weight, preferably less than 0.5% by weight, preferably less than 0.1% by weight, preferably less than 0.05% by weight, preferably less than 0.01% by weight.

[0029] In a preferred embodiment of the present invention, the hard disk drive according to the present invention candy In a further preferred embodiment, the hard maltose according to the invention comprises isomaltulose as the only and only sugar. candy contains isomaltulose as the sole and exclusive body sweetener, in particular as the sole and exclusive sweetener.

[0030] In a preferred embodiment of the present invention, candy comprises at least one further sugar, in particular sucrose, glucose, in particular glucose syrup with dextrose equivalent 40 (DE40) and / or fructose.

[0031] In a particularly preferred embodiment of the present invention, candy sucrose, glucose, or sucrose and glucose (hard candy of total dry matter basis) in an amount of up to 40% by weight.

[0032] In particular, the hardware candy are sucrose, glucose, or sucrose and glucose (respectively hard candy %. Preferably at most 30% by weight, preferably at most 25% by weight, preferably at most 25% by weight, preferably at most 20% by weight, preferably at most 15% by weight, preferably at most 10% by weight, preferably at most 5% by weight) on a total dry matter basis.

[0033] Preferably, the hard disk drive according to the present invention candy are sucrose, glucose, or sucrose and glucose (respectively hard candy % by weight, preferably 5 to 30% by weight, preferably 7.5 to 27.5% by weight, preferably 10 to 25% by weight, preferably 12.5 to 22.5% by weight, preferably 15 to 20% by weight (based on total dry matter).

[0034] Preferably, the hard disk drive according to the present invention candy sucrose (hard candy %. (based on total dry matter) in an amount of up to 40% by weight, preferably up to 30% by weight, preferably up to 25% by weight, preferably up to 20% by weight, preferably up to 15% by weight, preferably up to 10% by weight, preferably up to 5% by weight.

[0035] Particularly preferably, hard candy sucrose (hard candy % by weight, preferably 5 to 30% by weight, preferably 7.5 to 27.5% by weight, preferably 10 to 25% by weight, preferably 12.5 to 22.5% by weight, preferably 15 to 20% by weight (based on total dry matter).

[0036] Preferably, the hard disk drive according to the present invention candy glucose (hard candy %. (based on total dry matter) in an amount of up to 40% by weight, preferably up to 30% by weight, preferably up to 25% by weight, preferably up to 20% by weight, preferably up to 15% by weight, preferably up to 10% by weight, preferably up to 5% by weight.

[0037] Particularly preferably, hard candy glucose (hard candy % by weight, preferably 5 to 30% by weight, preferably 7.5 to 27.5% by weight, preferably 10 to 25% by weight, preferably 12.5 to 22.5% by weight, preferably 15 to 20% by weight (based on total dry matter).

[0038] Preferably, the hard disk drive according to the present invention candy fructose (hard candy %. (based on total dry matter) in an amount of up to 40% by weight, preferably up to 30% by weight, preferably up to 25% by weight, preferably up to 20% by weight, preferably up to 15% by weight, preferably up to 10% by weight, preferably up to 5% by weight.

[0039] Particularly preferably, hard candy fructose (hard candy % by weight, preferably 5 to 30% by weight, preferably 7.5 to 27.5% by weight, preferably 10 to 25% by weight, preferably 12.5 to 22.5% by weight, preferably 15 to 20% by weight (based on total dry matter).

[0040] In a particularly preferred embodiment, candy contains, in particular, sucrose and isomaltulose alone as the only sugars (hard candy(based on total dry matter) in particular contains 10-40% by weight of sucrose and 60-90% by weight of isomaltulose, in particular contains 20-40% by weight of sucrose and 60-80% by weight of isomaltulose, in particular contains 20-30% by weight of sucrose and 70-80% by weight of isomaltulose.

[0041] In a particularly preferred embodiment, candy contains glucose and isomaltulose alone as the only sugars (hard candy on a total dry matter basis), in particular 1-15% by weight of glucose and 85-99% by weight of isomaltulose, in particular 1-10% by weight of glucose and 90-99% by weight of isomaltulose, in particular 5-10% by weight of glucose and 90-95% by weight of isomaltulose.

[0042] In a particularly preferred embodiment, candy contains, as the only sugar, specifically sucrose, glucose syrup with dextrose equivalent of 40 (DE40), and isomaltulose alone (hard candy % DE 40 and 40-70% isomaltulose), in particular 20-30% sucrose, 20-25% DE 40 and 45-60% isomaltulose (based on total dry matter).

[0043] In a particularly preferred embodiment, candy In a particularly preferred embodiment, the hard candy In a particularly preferred embodiment, the hard candy contains neither glucose nor sucrose.

[0044] In a preferred embodiment of the present invention, candy contains at least one polysaccharide (each of which is a hard candyPreferably, the hard corn syrup according to the invention contains at most 5% by weight, preferably at most 4% by weight, preferably at most 3% by weight, preferably at most 2% by weight, preferably at most 1% by weight, preferably at most 0.5% by weight, preferably at most 0.2% by weight, preferably at most 0.1% by weight (based on total dry matter). candy does not contain polysaccharides.

[0045] In a further preferred embodiment of the present invention, candy contains at least one oligosaccharide (each candy Preferably, the hard corn syrup according to the invention contains at most 5% by weight, preferably at most 4% by weight, preferably at most 3% by weight, preferably at most 2% by weight, preferably at most 1% by weight, preferably at most 0.5% by weight, preferably at most 0.2% by weight, preferably at most 0.1% by weight (based on total dry matter). candy does not contain oligosaccharides.

[0046] Preferably, the hard disk drive according to the present invention candy It is particularly preferred that the hard candy does not contain oligosaccharides and / or polysaccharides selected from the group consisting of inulin, resistant dextrin, polydextrose, Sucomalt, or combinations thereof.

[0047] Preferably, the hard disk drive according to the present invention candy comprises at least one sugar alcohol. Preferably, the at least one sugar alcohol is selected from the group consisting of isomalt, 1,6-GPS (6-O-α-D-glucopyranosyl-D-sorbitol), 1,1-GPM (1-O-α-D-glucopyranosyl-D-mannitol), 1,1-GPS (1-O-α-D-glucopyranosyl-D-sorbitol), hydrogenated and / or non-hydrogenated starch hydrolysates (HSH), xylitol, sorbitol, erythritol, mannitol, maltitol, lactitol, maltodextrin or mixtures thereof.

[0048] Preferably, the hard disk drive according to the present invention candy contains at least one medicinal active ingredient, in particular an antihistamine, an antibiotic, a bactericide, a microbicide, hexylresorcinol, dextromethorphan hydrobromide, menthol, nicotine, caffeine, vitamins, zinc, eucalyptus, benzocaine, cetylpyridinium, fluoride, phenylpropanolamine, or other pharmaceutical active ingredient. candy When used as a hard candy It may be contained in an amount of, for example, 1.0 to 15 mg per unit.

[0049] In a preferred embodiment of the present invention, candy It is particularly preferred that the hard candy comprises at least one flavoring agent / fragrance selected from the group consisting of vegetable and fruit oils, citrus oils, flower or leaf oils, cherry oil, strawberry oil, menthol oil, eucalyptus oil, peppermint oil, honey oil or green mint oil, fruit essential oils and green tea extract. candy Contains at least one flavoring agent / fragrance (hard candy of total dry matter in an amount of 0.05 to 3% by weight.

[0050] In a further preferred embodiment, a hard candy comprises at least one binder. candy comprises at least one binder selected from the group consisting of alginates, cellulose, gelatin and vegetable gums.

[0051] In a further preferred embodiment, the hard candy The hard chocolate according to the invention is particularly preferably made of at least one high-intensity sweetener. candycomprises at least one high intensity sweetener selected from the group consisting of aspartame, cyclamate, acesulfame K, saccharin, sucralose, glycyrrhizin, monellin, darcin, naringin, dihydrochalcone, neotame, alitame, neohesperidin DC (dihydrochalcone), stevioside, thaumatin or mixtures thereof.

[0052] In a preferred embodiment of the present invention, the hard disk drive according to the present invention candy does not contain high intensity sweeteners.

[0053] In a preferred embodiment of the present invention, candy The hard granules according to the invention preferably contain at least one coloring agent. Preferably, the at least one coloring agent is a synthetic coloring agent, in particular selected from the group consisting of erythrosine, indigo carmine, allura red, E171, tartrazine and titanium dioxide. Preferably, the at least one coloring agent is a natural coloring agent, in particular selected from the group consisting of carotenoids, such as beta-carotene, riboflavin, chlorophyll, anthocyanins, such as beetroot pigments, betanin. Preferably, the hard granules according to the invention are candy Contains at least one synthetic coloring (hard candy In a further preferred embodiment, the hard food according to the present invention contains the glycerin in an amount of 0.01 to 0.03% by weight (based on the total dry matter). candy Contains at least one natural coloring (hard candy Preferably, the hard food according to the present invention contains the hard food in an amount of 0.1 to 1% by weight (based on the total dry matter). candy contains at least one synthetic colorant and at least one natural colorant.

[0054] In a preferred embodiment of the present invention, the hard disk drive according to the present invention candy Contains no coloring agents.

[0055] In a preferred embodiment, the hard candy The hard milk product according to the invention preferably comprises at least one dairy product, in particular a dairy product, preferably whole milk powder, cream or butter. candyat least one dairy product, in particular a dairy product, preferably whole milk powder, cream or butter (respectively hard milk powder, cream or butter) candy % by weight, in particular 1 to 8% by weight, based on the total weight of the composition.

[0056] In a further preferred embodiment, the hard candy The hard emulsion according to the invention preferably contains at least one emulsifier, in particular lecithin, for example soy lecithin. candy contains at least one emulsifier (each hard candy of total dry matter), in an amount of 0 to 5% by weight, in particular 1 to 4% by weight.

[0057] The present invention further provides an isomaltulose-containing hard candy A method for producing a) providing an aqueous medium comprising isomaltulose in an amount of 50-100% by weight (on a total dry matter basis); b) applying a vacuum of at most 0.4 bar while mixing at a temperature of at most 130°C, in particular at most 125°C; c) cooling the aqueous medium to a temperature of 70-90°C at atmospheric pressure to obtain a plastic mass; d) forming the plastic mass obtained in step c) into an isomaltulose-containing hard candy and The present invention relates to a method comprising the steps of:

[0058] The process according to the invention is particularly characterized in that the aqueous medium provided, in particular the aqueous solution provided, is subjected to a reduced pressure of at most 0.4 bar and a relatively low temperature of at least 130° C., in particular at most 125° C., in particular at most 110° C., in particular at most 105° C., while mixing. This prevents the formation of sugar-containing hard granules due to too high a process temperature. candy The dark coloring of the product can be reduced or completely prevented. Thus, the present invention provides a storage-stable hard maltose extract with low residual water content and high recovery of isomaltulose. candyIt is possible to provide such hard surfaces, which are visually appealing and do not exhibit undesirable colorings, especially dark colorings. The present invention provides, in particular, hard surfaces having a very thin closed microcrystalline surface layer, in particular having a thickness of 0.1 to 0.3 mm. candy It is possible to manufacture

[0059] Isomaltulose-containing hard bread according to the present invention candy The method for the preparation of the present invention provides firstly for providing an aqueous medium in which isomaltulose is present in an amount of 50-100% by weight, in particular 60-98% by weight (each based on total dry matter). The isomaltulose-containing aqueous medium provided in step a) is then subjected to a temperature of at most 130° C. and a pressure of at most 0.4 bar. In a particularly preferred embodiment, the aqueous medium is an aqueous solution or an aqueous syrup. In a particularly preferred embodiment, the aqueous medium is an aqueous solution. In a particularly preferred embodiment, the aqueous medium is an aqueous syrup.

[0060] Here, the application of pressure to the aqueous medium, in particular the aqueous solution, is carried out under mixing, which can be carried out by any means known to the skilled artisan, suitable for mixing aqueous media, in particular aqueous solutions. Particularly preferably, the mixing of the aqueous medium, in particular the aqueous solution, is carried out continuously, applying a pressure of up to 0.4 bar to the aqueous medium at a temperature of up to 130°C. Then, in step c), the aqueous medium, in particular the aqueous solution, is cooled to a temperature of 70-90°C at atmospheric pressure to obtain a plastic mass. Finally, in step d), the plastic mass obtained in step c) is shaped, in particular moulded, preferably at a temperature of 70-90°C, to obtain an isomaltulose-containing hard milk. candy get.

[0061] In a particularly preferred embodiment, the mixing in process step b) is carried out continuously, i.e. for the entire process time of process step b), in particular, the mixing in process step b) is carried out in such a way that the aqueous solution containing isomaltulose is homogeneously mixed, i.e. all isomaltulose molecules have the same reaction environment.

[0062] Without being bound by theory, the method according to the invention is characterized in that the isomaltulose present in the aqueous medium provided in step a) is converted to an isomaltulose-containing hard granule obtained in process step d). candy Furthermore, the hardness obtained from the method according to the present invention is candy has an improved appearance, in particular does not exhibit browning, in particular does not exhibit substantially browning. candy In particular, it has a pale yellow color.

[0063] In a preferred embodiment of the invention, the aqueous medium is an aqueous solution, in particular an aqueous syrup.

[0064] In a particularly preferred embodiment, the aqueous medium provided in step a), in particular the aqueous solution or aqueous syrup, has a dry matter content of 20 to 80% by weight, in particular 30 to 70% by weight, in particular 40 to 65% by weight, in particular 45 to 65% by weight (based on the total weight of the aqueous medium, in particular the aqueous solution or aqueous syrup, respectively).

[0065] In a preferred embodiment of the invention the aqueous medium provided in step a), in particular the aqueous solution or aqueous syrup, comprises isomaltulose in an amount of 50-100% by weight, in particular 60-100% by weight, in particular 60-100% by weight, in particular 65-100% by weight, preferably 70-100% by weight, preferably 75-100% by weight, preferably 80-100% by weight, preferably 85-100% by weight, preferably 90-100% by weight, preferably 95-100% by weight (each on a total dry matter basis).

[0066] In a preferred embodiment of the invention the aqueous medium provided in step a), in particular the aqueous solution or aqueous syrup, comprises isomaltulose in an amount of 50-98% by weight, in particular 60-100% by weight, in particular 60-98% by weight, in particular 65-98% by weight, preferably 70-98% by weight, preferably 75-98% by weight, preferably 80-98% by weight, preferably 85-98% by weight, preferably 90-98% by weight, preferably 95-98% by weight (each on a total dry matter basis).

[0067] In a preferred embodiment of the present invention, the aqueous medium provided in step a), in particular the aqueous solution or syrup, comprises at least one auxiliary or additive, such as colorants, flavorings, flavorings, food acids or acid salts, preservatives, active substances, fillers, fats, fat substitutes, oils, binders, dairy products, emulsifiers, intense sweeteners, medicinal active substances, sugar alcohols, polysaccharides, oligosaccharides, further sugars, mineral salts, in particular Ca 2+ Salts with NaCl, trisodium citrate, phosphate or Mg 2+ and salts thereof.

[0068] In a preferred embodiment of the present invention, the aqueous medium provided in step a), in particular the aqueous solution or syrup, comprises at least one acid and / or acid salt. Preferably, the aqueous medium, in particular the aqueous solution or syrup, comprises at least one organic acid, in particular an organic acid selected from the group consisting of citric acid, malic acid, lactic acid, tartaric acid and ascorbic acid.

[0069] In a further preferred embodiment of the present invention, the aqueous medium provided in step a), in particular the aqueous solution or aqueous syrup, is free or substantially free of acid. That is, the aqueous medium provided in step a), in particular the aqueous solution or aqueous syrup, contains free acid and / or acid salts of acid, respectively, in such a small proportion that the skilled artisan no longer recognizes it as an aqueous medium containing acid, in particular the aqueous solution or aqueous syrup. Preferably, the aqueous medium provided in step a), in particular the aqueous solution or aqueous syrup, contains less than 5% by weight, preferably less than 4% by weight, preferably less than 3% by weight, preferably less than 2% by weight, preferably less than 1% by weight, preferably less than 0.5% by weight, preferably less than 0.1% by weight, preferably less than 0.05% by weight, preferably less than 0.01% by weight of acid and / or acid salts (based on the total dry matter of the aqueous medium, in particular the aqueous solution or aqueous syrup, respectively).

[0070] In a further preferred embodiment of the present invention, the aqueous medium provided in step a), in particular the aqueous solution or aqueous syrup, does not contain fat, in particular does not contain substantially. In a further embodiment, the aqueous medium provided in step a), in particular the aqueous solution or aqueous syrup, does not contain oil, in particular does not contain substantially. In either case, the amount of fat and / or oil in the aqueous medium, in particular the aqueous solution or aqueous syrup, is so small that the skilled person does not assume that the aqueous medium, in particular the aqueous solution or aqueous syrup, contains fat-containing and / or oil-containing aqueous medium. Preferably, the aqueous medium provided in step a), in particular the aqueous solution or aqueous syrup, contains less than 5% by weight, preferably less than 4% by weight, preferably less than 3% by weight, preferably less than 2% by weight, preferably less than 1% by weight, preferably less than 0.5% by weight, preferably less than 0.1% by weight, preferably less than 0.05% by weight, preferably less than 0.01% by weight of fat and / or oil, or fat-containing and / or oil-containing components (based on the total dry matter of the aqueous medium, in particular the aqueous solution or aqueous syrup, respectively).

[0071] In a preferred embodiment of the present invention, the aqueous medium provided in step a), in particular the aqueous solution or aqueous syrup, comprises isomaltulose as the only and exclusive sugar.In a further preferred embodiment, the aqueous medium provided in step a), in particular the aqueous solution or aqueous syrup, comprises isomaltulose as the only and exclusive body sweetener, in particular as the only and exclusive sweetener.

[0072] In a preferred embodiment of the present invention, the aqueous medium provided in step a), in particular the aqueous solution or aqueous syrup, comprises at least one further sugar, in particular sucrose, glucose, in particular glucose syrup with dextrose equivalent 40 (DE40) and / or fructose.

[0073] In a particularly preferred embodiment of the invention, the aqueous medium, in particular the aqueous solution or aqueous syrup, comprises sucrose, glucose, or sucrose and glucose in an amount of up to 40% by weight (based on the total dry matter of the aqueous medium, in particular the aqueous solution or aqueous syrup).

[0074] In particular, the aqueous medium, in particular the aqueous solution or aqueous syrup, comprises sucrose, glucose, or sucrose and glucose in an amount of at most 30% by weight, preferably at most 25% by weight, preferably at most 25% by weight, preferably at most 20% by weight, preferably at most 15% by weight, preferably at most 10% by weight, preferably at most 5% by weight (based on the total dry matter of the aqueous medium, in particular the aqueous solution or aqueous syrup, respectively).

[0075] Preferably, the aqueous medium, in particular the aqueous solution or aqueous syrup, comprises sucrose, glucose, or sucrose and glucose in an amount of 2 to 40% by weight, preferably 5 to 30% by weight, preferably 7.5 to 27.5% by weight, preferably 10 to 25% by weight, preferably 12.5 to 22.5% by weight, preferably 15 to 20% by weight (based on the total dry matter of the aqueous medium, in particular the aqueous solution or aqueous syrup, respectively).

[0076] Preferably, the aqueous medium provided in step a) according to the invention, in particular an aqueous solution or aqueous syrup, comprises sucrose in an amount (on total dry matter basis on total dry matter basis of the aqueous medium, in particular an aqueous solution or aqueous syrup, respectively) of at most 40% by weight, preferably at most 30% by weight, preferably at most 25% by weight, preferably at most 20% by weight, preferably at most 15% by weight, preferably at most 10% by weight, preferably at most 5% by weight.

[0077] Particularly preferably, the aqueous medium provided in step a), in particular an aqueous solution or aqueous syrup, comprises sucrose in an amount (based on the total dry matter of the aqueous medium, in particular the aqueous solution or aqueous syrup, respectively) of 2 to 40% by weight, preferably 5 to 30% by weight, preferably 7.5 to 27.5% by weight, preferably 10 to 25% by weight, preferably 12.5 to 22.5% by weight, preferably 15 to 20% by weight.

[0078] Preferably, the aqueous medium, in particular the aqueous solution or aqueous syrup, provided in step a) according to the present invention comprises glucose in an amount of at most 40% by weight, preferably at most 30% by weight, preferably at most 25% by weight, preferably at most 20% by weight, preferably at most 15% by weight, preferably at most 10% by weight, preferably at most 5% by weight (based on the total dry matter of the aqueous medium, in particular the aqueous solution or aqueous syrup, respectively).

[0079] Particularly preferably, the aqueous medium, in particular the aqueous solution or aqueous syrup, provided in step a) comprises glucose in an amount of 2 to 40% by weight, preferably 5 to 30% by weight, preferably 7.5 to 27.5% by weight, preferably 10 to 25% by weight, preferably 12.5 to 22.5% by weight, preferably 15 to 20% by weight (based on the total dry matter of the aqueous medium, in particular the aqueous solution or the aqueous syrup, respectively).

[0080] In a particularly preferred embodiment, glucose can be used in the form of glucose syrup.

[0081] Preferably, the aqueous medium provided in step a) according to the present invention, in particular the aqueous solution or aqueous syrup, comprises fructose in an amount of at most 40% by weight, preferably at most 30% by weight, preferably at most 25% by weight, preferably at most 20% by weight, preferably at most 15% by weight, preferably at most 10% by weight, preferably at most 5% by weight (based on the total dry matter of the aqueous medium, in particular the aqueous solution or aqueous syrup, respectively).

[0082] Particularly preferably, the aqueous medium, in particular the aqueous solution or aqueous syrup, provided in step a) comprises fructose in an amount of 2 to 40% by weight, preferably 5 to 30% by weight, preferably 7.5 to 27.5% by weight, preferably 10 to 25% by weight, preferably 12.5 to 22.5% by weight, preferably 15 to 20% by weight (based on the total dry matter of the aqueous medium, in particular the aqueous solution or the aqueous syrup, respectively).

[0083] In a particularly preferred embodiment, the aqueous medium, in particular the aqueous solution or aqueous syrup, provided in step a) comprises, as the only sugars, in particular sucrose and isomaltulose alone, in particular 10-40% by weight of sucrose and 60-90% by weight of isomaltulose, in particular 20-40% by weight and 60-80% by weight of sucrose, in particular 20-30% by weight of sucrose and 70-80% by weight of isomaltulose (based on the total dry matter of the aqueous medium, in particular the aqueous solution or aqueous syrup, respectively).

[0084] Particularly preferably, the aqueous medium, in particular the aqueous solution or aqueous syrup, provided in step a) comprises, as the only sugars, in particular glucose and isomaltulose alone, in particular 1 to 15% by weight of glucose and 85 to 99% by weight of isomaltulose (based on the total dry matter of the aqueous medium, in particular the aqueous solution or aqueous syrup, respectively), in particular 1 to 10% by weight of glucose and 90 to 99% by weight of isomaltulose, in particular 5 to 10% by weight of glucose and 90 to 95% by weight of isomaltulose.

[0085] Particularly preferably, the aqueous medium, in particular the aqueous solution or aqueous syrup, provided in step a) comprises as the only sugars, in particular sucrose, glucose syrup with dextrose equivalent 40 (DE 40) and isomaltulose alone, in particular comprising (on the total dry matter basis of the aqueous medium, in particular the aqueous solution or aqueous syrup, respectively) 15-35% by weight of sucrose, 15-25% by weight of DE 40 and 40-70% by weight of isomaltulose, in particular 20-30% by weight of sucrose, 20-25% by weight of DE 40 and 45-60% by weight of isomaltulose.

[0086] Particularly preferably, the aqueous medium provided in step a), in particular the aqueous solution or aqueous syrup, does not contain glucose.Particularly preferably, the aqueous medium provided in step a), in particular the aqueous solution or aqueous syrup, does not contain sucrose.Particularly preferably, the aqueous medium provided in step a), in particular the aqueous solution or aqueous syrup, does not contain glucose or sucrose.

[0087] In a preferred embodiment of the present invention, the aqueous medium provided in step a), in particular the aqueous solution or aqueous syrup, comprises at least one polysaccharide in an amount (based on the total dry matter of the aqueous medium, in particular the aqueous solution or aqueous syrup, respectively) of at most 5% by weight, preferably at most 4% by weight, preferably at most 3% by weight, preferably at most 2% by weight, preferably at most 1% by weight, preferably at most 0.5% by weight, preferably at most 0.2% by weight, preferably at most 0.1% by weight. Preferably, the aqueous medium provided in step a), in particular the aqueous solution or aqueous syrup, does not comprise a polysaccharide.

[0088] In a further preferred embodiment of the present invention, the aqueous medium provided in step a), in particular the aqueous solution or aqueous syrup, comprises at least one oligosaccharide in an amount (based on the total dry matter of the aqueous medium, in particular the aqueous solution or aqueous syrup, respectively) of at most 5% by weight, preferably at most 4% by weight, preferably at most 3% by weight, preferably at most 2% by weight, preferably at most 1% by weight, preferably at most 0.5% by weight, preferably at most 0.2% by weight, preferably at most 0.1% by weight. Preferably, the aqueous medium provided in step a) according to the present invention, in particular the aqueous solution or aqueous syrup, does not comprise oligosaccharides.

[0089] Preferably, the aqueous medium provided in step a), in particular the aqueous solution or aqueous syrup, does not contain any oligosaccharides or polysaccharides. Particularly preferably, the aqueous medium provided in step a), in particular the aqueous solution or aqueous syrup, does not contain any oligosaccharides and / or polysaccharides selected from the group consisting of inulin, resistant dextrin, polydextrose, Sucomalt or combinations thereof.

[0090] Preferably, the aqueous medium provided in step a), in particular the aqueous solution or syrup, comprises at least one sugar alcohol, preferably selected from the group consisting of isomalt, 1,6-GPS, 1,1-GPM, 1,1-GPS, hydrogenated and / or non-hydrogenated starch hydrolysates (HSH), xylitol, sorbitol, erythritol, mannitol, maltitol, lactitol, maltodextrin or mixtures thereof.

[0091] Preferably, the aqueous medium provided in step a), in particular the aqueous solution or syrup, contains at least one medicinal active substance, in particular an antihistamine, an antibiotic, a bactericide, a microbicide, hexylresorcinol, dextromethorphan hydrobromide, menthol, nicotine, caffeine, vitamins, zinc, eucalyptus, benzocaine, cetylpyridinium, fluoride, phenylpropanolamine, or other pharmaceutical active substances. candy In the preparation of the active ingredient, the active ingredient may be contained in an aqueous medium, in particular an aqueous solution or an aqueous syrup, in an amount of, for example, 1.0 to 15 mg per unit.

[0092] In a preferred embodiment of the present invention, the aqueous medium provided in step a), in particular the aqueous solution or syrup, comprises at least one flavoring agent / fragrance. Particularly preferably, the aqueous medium provided in step a), in particular the aqueous solution or syrup, comprises at least one flavoring agent / fragrance selected from the group consisting of vegetable and fruit oils, citrus oils, flower or leaf oils, cherry oil, strawberry oil, menthol oil, eucalyptus oil, peppermint oil, honey oil or green mint oil, fruit essential oils and green tea extract. Preferably, the aqueous medium provided in step a), in particular the aqueous solution or syrup, comprises at least one flavoring agent / fragrance in an amount of 0.05 to 3% by weight (based on the total dry matter of the aqueous medium, in particular the aqueous solution or syrup).

[0093] In a further preferred embodiment, the aqueous medium provided in step a), in particular the aqueous solution or syrup, comprises at least one binder.Preferably, the aqueous medium provided in step a), in particular the aqueous solution or syrup, comprises at least one binder selected from the group consisting of alginates, cellulose, gelatin and vegetable gums.

[0094] In a further preferred embodiment, the aqueous medium provided in step a), in particular the aqueous solution or aqueous syrup, comprises at least one high-intensity sweetener. Particularly preferably, the aqueous medium provided in step a) comprises at least one high-intensity sweetener selected from the group consisting of aspartame, cyclamate, acesulfame K, saccharin, sucralose, glycyrrhizin, monellin, dulcin, naringin, dihydrochalcone, neotame, alitame, neohesperidin DC (dihydrochalcone), stevioside, thaumatin or mixtures thereof.

[0095] In a preferred embodiment of the present invention, the aqueous medium provided in step a), in particular the aqueous solution or aqueous syrup, does not contain high-intensity sweeteners.

[0096] In a preferred embodiment of the present invention, the aqueous medium provided in step a), in particular the aqueous solution or syrup, comprises at least one coloring agent. Preferably, the at least one coloring agent is a synthetic coloring agent, in particular selected from the group consisting of erythrosine, indigo carmine, allura red, E171, tartrazine and titanium dioxide. Preferably, the at least one coloring agent is a natural coloring agent, in particular selected from the group consisting of carotenoids, such as beta-carotene, riboflavin, chlorophyll, anthocyans, such as beetroot pigments, betanin. Preferably, the aqueous medium provided in step a), in particular the aqueous solution or syrup, comprises at least one synthetic coloring agent in an amount of 0.01 to 0.03% by weight (based on the total dry matter of the aqueous medium). In a further preferred embodiment, the aqueous medium provided in step a), in particular the aqueous solution or syrup, comprises at least one natural coloring agent in an amount of 0.1 to 1% by weight (based on the total dry matter of the aqueous medium). Preferably, the aqueous medium provided in step a), in particular an aqueous solution or an aqueous syrup, comprises at least one synthetic colorant and at least one natural colorant.

[0097] In a preferred embodiment of the present invention, the aqueous medium provided in step a) does not contain any colorants.

[0098] In a preferred embodiment, the aqueous medium provided in step a), in particular the aqueous solution or aqueous syrup, comprises at least one dairy product, in particular a dairy product, preferably whole milk powder, cream or butter. Preferably, the aqueous medium provided in step a) comprises at least one dairy product, in particular a dairy product, preferably whole milk powder, cream or butter in an amount of 0-9% by weight, in particular 1-8% by weight (based on the total weight of the aqueous medium, in particular the aqueous solution or aqueous syrup, respectively).

[0099] In a further preferred embodiment, the aqueous medium provided in step a), in particular the aqueous solution or aqueous syrup, comprises at least one emulsifier, in particular lecithin, for example soy lecithin. Preferably, the aqueous medium provided in step a), in particular the aqueous solution or aqueous syrup, comprises at least one emulsifier in an amount of 0 to 5% by weight, in particular 1 to 4% by weight (based on the total dry matter of the aqueous medium, in particular the aqueous solution or aqueous syrup, respectively).

[0100] In a further preferred embodiment of the present invention, the aqueous medium provided in step a), in particular an aqueous solution or aqueous syrup, is heated in process step a1) prior to step b) to a temperature of at most 130° C., in particular at most 125° C., in particular at most 100° C. Particularly preferably, the aqueous medium provided in step a), in particular an aqueous solution or aqueous syrup, is heated in process step a1) prior to step b) to a temperature of 80 to 125° C., in particular 80 to 100° C., preferably 85 to 95° C.

[0101] Preferably, process step a1) serves to dissolve isomaltulose, which may be present in solid form, in the aqueous syrup.

[0102] Preferably, the heating of the aqueous medium provided in step a), in particular the aqueous solution or aqueous syrup, prior to step b) is carried out under atmospheric pressure in process step a1).

[0103] In a preferred embodiment of the invention, in step b), the temperature is at most 125°C, in particular at most 120°C, in particular at most 110°C, in particular at most 105°C.

[0104] In a preferred embodiment of the invention, in step b) the temperature is 110-130°C, in particular 120-125°C, in particular 110-120°C, in particular 100-120°C.

[0105] In a preferred embodiment of the invention the pressure in step b) is in the range of 0.1-0.4 bar, preferably 0.15-0.4 bar, preferably 0.2-0.4 bar, preferably 0.25-0.4 bar, preferably 0.3-0.4 bar.

[0106] Preferably, the pressure in step b) is at most 0.38 bar, preferably at most 0.36 bar, preferably at most 0.34 bar, preferably at most 0.32 bar, preferably at most 0.3 bar, preferably at most 0.28 bar, preferably at most 0.26 bar, preferably at most 0.24 bar, preferably at most 0.22 bar.

[0107] In a particularly preferred embodiment of the invention the duration of process step b) is between 5 and 30 minutes, in particular between 7 and 28 minutes, in particular between 8 and 27 minutes, in particular between 5 and 25 minutes, in particular between 9 and 25 minutes.

[0108] In a preferred embodiment of the invention, the mixing in step b) is carried out continuously.

[0109] In a particularly preferred embodiment of the present invention, the cooling is passive cooling. According to this embodiment, it may be provided that the aqueous medium present at a certain temperature in step b) is allowed to cool without heating, for example by standing at room temperature or by storing or transporting on a cooling table or cooling belt. In another embodiment of the present invention, the cooling may be active cooling using a cooling means.

[0110] In a further preferred embodiment of the present invention, the cooling of the aqueous medium in step c) is carried out to a temperature of 72-88°C, preferably 74-86°C, preferably 76-84°C, preferably 78-82°C, preferably 80°C.

[0111] In a preferred embodiment of the invention, the plastic mass obtained in step c) has a moisture content of 1-4%, preferably 1.5-2.5%, particularly preferably 1.8-2.5%.

[0112] In a further preferred embodiment of the invention the plastic mass obtained in step c) has a moisture content of at most 4%, preferably at most 3.9%, preferably at most 3.8%, preferably at most 3.7%, preferably at most 3.6%, preferably at most 3.5%, preferably at most 3.4%, preferably at most 3.3%, preferably at most 3.2%, preferably at most 3.1%, preferably at most 3.0%, preferably at most 2.9%, preferably at most 2.8%, preferably at most 2.7%, preferably at most 2.6%, preferably at most 2.5%, preferably at most 2.4%, preferably at most 2.3%, preferably at most 2.2%, preferably at most 2.1%, preferably at most 2.0%, preferably at most 1.9%, preferably at most 1.8%, preferably at most 1.7%, preferably at most 1.6%, preferably at most 1.5%.

[0113] In a particularly preferred embodiment, the present invention provides an isomaltulose-containing hard candy A method for producing a) providing an aqueous medium comprising isomaltulose in an amount of 50-100% by weight (on a total dry matter basis); b) applying a vacuum of 0.1 to 0.4 bar to the aqueous medium while continuously mixing at a temperature of up to 125°C, in particular up to 120°C, for a period of 5 to 30 minutes; c) cooling the aqueous medium to a temperature of 70-90°C at atmospheric pressure to obtain a plastic mass; d) forming the plastic mass obtained in step c) into an isomaltulose-containing hard granules characterized by a microcrystalline interface layer having a thickness of 0.1 to 0.3 mm; candy and The present invention relates to a method comprising the steps of:

[0114] The present invention further relates to an isomaltulose-containing hard candy The isomaltulose-containing hard cookie according to the present invention can be produced by the method of the present invention. candy The hard disk manufactured by the manufacturing method candy Regarding.

[0115] In a preferred embodiment of the present invention, the hard disk drive according to the present invention candy , in particular producible by the method according to the invention, in particular produced by the method according to the invention. candy has a recovery rate of at least 90%, preferably at least 91%, preferably at least 92%, preferably at least 93%, preferably at least 94%, preferably at least 95%, preferably at least 96%, preferably at least 97%, preferably at least 98%, preferably at least 99%, preferably 100% of the isomaltulose initially used.

[0116] In the present invention, weight percent data are always based on hardness unless otherwise stated. candy Data is based on total dry matter.

[0117] In the present invention, candy " refers to a substantially amorphous glass-like product.

[0118] In the present invention, Candy (hard caramel) The core of the crystalline matrix is ​​a hard matrix that is not formed by a thin closed microcrystalline surface layer. candy Therefore, the hard disk drive according to the present invention candy comprises essentially two regions: a thin closed microcrystalline surface layer of isomaltulose crystals and an amorphous core containing isomaltulose.

[0119] In the present invention, the term "plastic mass" refers to a mass that is deformable.

[0120] In the present invention, the term "cooling" refers to a reduction in temperature. This term encompasses both active cooling, in particular by active removal of thermal energy, and passive cooling, in particular "radial cooling".

[0121] In the present invention, the term "disaccharide" refers to a carbohydrate that is composed of two monosaccharides, which are linked to each other by a glycosidic bond.

[0122] According to the present invention, the term "oligosaccharide" means a carbohydrate composed of 3 to 10 monosaccharides, the individual monosaccharides being linked together by glycosidic bonds.

[0123] According to the present invention, the term "polysaccharide" refers to a carbohydrate composed of more than 10 monosaccharides, the individual monosaccharides being linked to one another by glycosidic bonds.

[0124] In the present invention, the "recovery rate" refers to the recovery rate of the hard candy After manufacturing, the hard candy A high "recovery rate" therefore means that no or only very little chemical changes of the substance, in particular the carbohydrate initially used, preferably the isomaltulose initially used, have occurred during the production process, in particular that only a very small proportion of the substance initially used in the process has been chemically altered, while the majority of the substance remains chemically unchanged and is then converted to hard cellulose. candy It means to exist within.

[0125] In the present invention, preferably, high storage stability according to the present invention exists when the weight gain occurring in a storage test over 3 days at 30° C. and 70% relative humidity (RH) is at most 5% by weight, in particular at most 4% by weight, in particular at most 3.5% by weight, in particular at most 2% by weight, in particular at most 1.5% by weight, in particular at most 1% by weight (respectively relative to the total weight).

[0126] In the present invention, the terms "comprise" and "have" are interpreted as meaning that in addition to the elements explicitly covered by these terms, other elements not explicitly mentioned may be added. In the present invention, these terms are also interpreted as meaning that only the elements explicitly mentioned are covered, and that no other elements are present. In this particular embodiment, the meaning of the terms "comprise" and "have" is synonymous with the term "consisting of". Furthermore, the terms "comprise" and "have" also cover compositions that, in addition to the elements explicitly mentioned, also contain additional elements that are not mentioned but have functional and qualitatively irregular properties. In this embodiment, the terms "comprise" and "have" are synonymous with the term "consisting essentially of".

[0127] In the present invention, the term "and / or" means that all members of the group connected by the term "and / or" are disclosed either alternatively to each other or cumulatively to each other in any combination. This means that for the expression "A, B and / or C", the following disclosures are interpreted as applicable: a) A or B or C, or b) (A and B), or c) (A and C), or d) (B and C), or e) (A and B and C).

[0128] In the present invention, when the first and second decimal places or the second decimal place of a numerical value are not indicated, it is assumed to be 0.

[0129] In the present invention, when quantitative data, in particular percentage data, of components of a product or composition are given, these, unless expressly stated otherwise or technically evident, add up to 100% of the composition and / or product when combined with other stated or technically evident further components of the composition or product, unless expressly stated otherwise or technically evident.

[0130] In the present invention, when it is explicitly or implicitly referred to as "present", "comprising" or "having" a component in an amount of 0% by weight, this means that the respective component is not present, and is specifically absent, in any measurable amount.

[0131] Further preferred embodiments are evident from the dependent claims. EXAMPLES

[0132] The invention will now be described with reference to illustrative figures and examples, without limiting the general idea of ​​the invention.

[0133] Example 1 2 kg of isomaltulose and 0.8 kg of demineralized water were weighed into a batch cooker (corresponding to a dry matter content of 71% by weight) (process step a)). The isomaltulose-containing aqueous medium was heated to 125° C. at atmospheric pressure (process step a1)). A pressure of 0.2 bar was then applied to the thus obtained aqueous isomaltulose-containing solution, which cooled the solution to 100° C. by applying this pressure. The solution was heated to 105° C. under continuous stirring at a pressure of 0.2 bar (process step b)).

[0134] After boiling, the applied negative pressure was released, i.e. atmospheric pressure was reached, the batch cooker was emptied and the boiled plastic mass was cooled to 70-80° C. on a steel table (process step c)).

[0135] The resulting mass is hardened with a roller. candy (process step d)).

[0136] Example 2 According to the procedure given in Example 1, the hard disks shown in Table 1 below were prepared at the temperatures, pressures and times given in Table 2 below for process step b). candy In the case of mixtures of isomaltulose and syrup, the ratio data are on a dry matter basis, i.e. based on the dry matter content after mixing isomaltulose, syrup and, if necessary, water to form an aqueous medium.

[0137] Tests 1, 2, 3 and 18 are reference examples not according to the invention, which use compositions not according to the invention, such as Tests 1-3, or process parameters not according to the invention, such as Test 18 (higher temperature, no vacuum). [Table 1] JPEG2021116187000002.jpg135158Description Isomaltu. stands for isomaltulose, Sacch. stands for saccharose, DE40 stands for glucose syrup with dextrose equivalent 40, EHM stands for extra high maltose syrup, tests 1 to 3 and 18 are reference tests not according to the invention, the data of the amounts of the components are given in g. [Table 2] JPEG2021116187000004.jpg167168 [Table 3] JPEG2021116187000006.jpg119158 Hard by exam 6, 9, 10 and 13 candy The thickness of the microcrystal surface layer was measured. Furthermore, the recovery rate of isomaltulose in Tests 2 to 17 was measured by HPLC. candy It was found that the recovery rate decreased when the proportion of glucose syrup in the extract was increased (Tests 6 to 9).

[0138] Various hard disks were manufactured according to Table 1. candy In subsequent stability studies using the same hardware as reference tests 1 to 3 (Table 3), candy The weight of the test piece increased significantly after the test. candy It was found that the hardness of the hardness test pieces according to the present invention was low and did not deliquesce. candyare kept dry and are characterized by the absence of glucose proportions or a ratio of isomaltulose to glucose syrup of 90:10.

[0139] In addition, hard disks manufactured at higher temperatures, i.e., 145°C and atmospheric pressure candy The hard disks according to the present invention have the same composition but are manufactured by different methods. candy (eg compared to test 10) it was also found to exhibit a strong undesirable dark coloration (browning).

[0140] Hard by Exam 10 candy After 25 months at 25° C. and 45% RH, a layer thickness of 146 μm and a water content of 2.3% were observed. The color of the solution was 13.5 IE. candy is characterized by very high storage and color stability. The present invention includes the following aspects. [Section 1] 1. A hard candy (hard caramel), comprising isomaltulose in an amount of 50-100% by weight (based on the total dry matter of the hard candy), the hard candy having a core and a closed microcrystalline surface layer having a thickness of up to 1 mm. [Section 2] Item 2. The hard candy according to item 1, wherein the isomaltulose in the core of the hard candy is not completely crystallized. [Section 3] Item 3. The hard candy according to item 1 or 2, wherein the hard candy contains sucrose, glucose, or sucrose and glucose in an amount of up to 40% by weight (based on the total dry matter of the hard candy). [Section 4] Item 4. The hard candy according to any one of items 1 to 3, wherein the hard candy has a transparent core. [Section 5] Item 5. The hard candy according to any one of items 1 to 4, wherein the hard candy does not exhibit browning. [Section 6] Item 6. The hard candy according to any one of items 1 to 5, wherein the hard candy exhibits high storage stability, particularly high shape stability. [Section 7] Item 12. The hard candy according to any one of items 1 to 6, produced by the method according to any one of items 8 to 11. [Section 8] A method for producing an isomaltulose-containing hard candy, comprising the steps of: a) providing an aqueous medium comprising isomaltulose in an amount of 50-100% by weight (on a total dry matter basis); b) applying a vacuum of at most 0.4 bar while mixing at a temperature of at most 130°C, in particular at most 125°C; c) cooling the aqueous medium to a temperature of 70-90° C. at atmospheric pressure to obtain a plastic mass; d) forming the plastic mass obtained in step c) into an isomaltulose-containing hard candy; A method comprising: [Section 9] Item 9. The method according to item 8, wherein the aqueous medium provided in step a) is heated to a temperature of 80 to 125°C, preferably 85 to 100°C in process step a1) prior to step b). [Section 10] Item 10. The method according to item 8 or 9, wherein the temperature in step b) is 110 to 130°C, particularly 120 to 125°C. [Section 11] Item 11. The method according to any one of items 8 to 10, wherein the mixing in step b) is performed continuously. [Section 12] Item 12. The method according to any one of items 8 to 11, wherein the plastic mass obtained in step c) has a moisture content of 1 to 4%, preferably 1.5 to 2.5%, particularly preferably 1.8 to 2.5%. [Section 13] Item 13. The method according to any one of items 8 to 12, wherein the aqueous medium in step a) comprises sucrose in an amount of up to 40% by weight (on a total dry matter basis).

Claims

1. A hard candy comprising isomaltulose in an amount of 50-100% by weight (based on the total dry matter of the hard candy), the hard candy having a core and a closed microcrystalline surface layer having a thickness of up to 1 mm; a) providing an aqueous medium comprising isomaltulose in an amount of 50-100% by weight on a total dry matter basis, and optionally comprising at least one of sucrose and glucose; b) applying a vacuum of up to 0.4 bar while mixing at up to 130°C; c) cooling said aqueous medium to a temperature of 70-90° C. at atmospheric pressure to obtain a plastic mass; d) forming the plastic mass obtained in step c) into an isomaltulose-containing hard candy; A hard candy produced by a manufacturing method comprising the steps of:

2. 10. The hard candy of claim 1, wherein the isomaltulose in the core of the hard candy is not fully crystallized.

3. 3. The hard candy of claim 1 or claim 2, wherein the hard candy comprises sucrose, glucose, or sucrose and glucose in an amount of up to 40% by weight (based on the total dry matter of the hard candy).

4. The hard candy according to any one of claims 1 to 3, wherein the hard candy has a transparent core.

5. 5. The hard candy according to claim 1, wherein the hard candy does not exhibit browning.

6. 6. The hard candy according to claim 1, wherein the hard candy exhibits high storage stability, in particular high shape stability.

7. 12. A hard candy according to any one of claims 1 to 6, produced by a method according to any one of claims 8 to 11.

8. A method for producing an isomaltulose-containing hard candy, comprising the steps of: a) providing an aqueous medium comprising isomaltulose in an amount of 50-100% by weight (on a total dry matter basis); b) applying a vacuum of at most 0.4 bar while mixing at a temperature of at most 130°C, in particular at most 125°C; c) cooling said aqueous medium to a temperature of 70-90° C. at atmospheric pressure to obtain a plastic mass; d) forming the plastic mass obtained in step c) into an isomaltulose-containing hard candy; Including, The method of claim 1, wherein the hard candy has a core and a closed microcrystalline surface layer having a thickness of up to 1 mm.

9. 9. The process according to claim 8, wherein the aqueous medium provided in step a) is heated in process step a1) to a temperature of 80 to 125°C, preferably 85 to 100°C, prior to step b).

10. 10. The method according to claim 8 or claim 9, wherein the temperature in step b) is between 110 and 130°C, in particular between 120 and 125°C.

11. The method according to any one of claims 8 to 10, wherein the mixing in step b) is carried out continuously.

12. 12. The method according to claim 8, wherein the plastic mass obtained in step c) has a water content of 1 to 4%, preferably 1.5 to 2.5%, particularly preferably 1.8 to 2.5%.

13. 13. The method according to any one of claims 8 to 12, wherein the aqueous medium in step a) comprises sucrose in an amount of up to 40% by weight (on a total dry matter basis).

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