Sugar-free chewy confectionery and method of manufacture

Abstract

To provide sugar-free chewy confectionery and a method of manufacture.SOLUTION: A method of manufacturing a sugar-free chewy candy product includes: cooking ingredients including a polyol bulk sweetener so as to obtain a cooked mass having a moisture content of 4% to 8%; adding a seeding material to the cooked mass while mixing so as to obtain a mixed mass; stoving the mixed mass at 30 to 80°C to obtain a stoved mass; and forming the stoved mass into a desired shape so as to obtain the sugar-free chewy candy product.SELECTED DRAWING: None

Description

[Technical field]

[0001] (CROSS REFERENCE TO RELATED APPLICATIONS) This application claims priority to U.S. Patent Application No. 63 / 184,846, filed May 6, 2021, which is incorporated by reference in its entirety. [Background technology]

[0002] The present disclosure broadly relates to sugar-free chewy confections and methods for making sugar-free chewy confections. This relates to a method for

[0003] Sugar-free food products are highly desired by consumers due to the distinct advantages of meeting certain dietary restrictions or not contributing to dental caries, however, the commercial preparation of sugar-free chewy confectionery compositions poses unique challenges, such as processing considerations and stability considerations.

[0004] The chewiness or hardness / rigidity level of sugar-free confectionery compositions is controlled by the amount of moisture present in combination with the type and degree of polyol crystallization. Typically, a lower amount of moisture results in a harder texture, while a higher amount of moisture results in a softer texture. The cooking temperature and time during preparation of the confectionery composition determine the moisture content and thus affect the texture of the product. The type of crystallization also contributes to the overall texture of the product. Furthermore, the degree of crystallization affects the texture of the confectionery composition. Generally, the higher the crystallinity, i.e., the more grainy the product, the softer the bite. In some cases, there may be an interaction between the type and degree of crystallization. The appropriate distribution of the crystallized mass in the candy determines the texture of the product. Thus, by controlling the moisture content and the type and degree of crystallization in the final confectionery product, a range of textures can be obtained, from chewy to hard / crispy.

[0005] The use of certain sugar alcohols (polyols) causes some crystallization in confectionery. The level of crystallization in sugar-free confectionery products is very specific to the type of polyol used. For example, changing the type of polyol while keeping the amount of polyol at the same level will affect the ability of the matrix to crystallize and provide the correct texture.

[0006] Previous methods of producing chewy candy formulations containing polyols such as isomalt as bulk sweeteners would not produce the necessary softening / graining associated with sugar-based chewy confectionery compositions. It has been observed that the usual process steps that produce the desired graining in sugar-based chewy confectionery compositions, such as shearing, short-term heating, and cooling, are not effective in producing graining in confectionery using polyol bulk sweeteners such as isomalt. Furthermore, known methods for producing isomalt-based confectionery products have produced products that are easily deformed during production and exhibit low size stability, and are therefore unsuitable for commercial use.

[0007] Thus, there is a need for new methods of producing sugar-free chewy confectionery products and producing products with characteristics desired by consumers. Summary of the Invention [Means for solving the problem]

[0008] In various embodiments, a method of making a sugar-free chewy candy product and the sugar-free chewy candy product made thereby are disclosed.

[0009] A method of making the sugar-free chewy candy product includes cooking ingredients including a polyol bulk sweetener to obtain a cooked mass having a moisture content of 4% to 8%, adding a seeding material to the cooked mass while mixing to obtain a mixed mass, baking the mixed mass at 30 to 80°C to obtain a baked mass, and forming the baked mass into a desired shape to obtain the sugar-free chewy candy product.

[0010] The sugar-free chewy candy product comprises a solid polyol, a polyol syrup, an emulsifier, a fat, and a hydrocolloid, and the chewy candy product has a moisture content of about 4-8% w / w based on the total weight of the chewy candy product.

[0011] These and other features and characteristics are described in greater detail below. The following is a brief description of the drawings, presented for purposes of illustrating, but not limiting, exemplary embodiments disclosed herein. [Brief description of the drawings]

[0012] [Figure 1] FIG. 1 is a series of images showing the level of graining and deformability of a sugar-free chewy candy immediately after mixing at approximately 50° C. and before baking (A), after baking at 50° C. for 1 hour (B), and after baking at 50° C. for 2 hours (C). [Diagram 2] 1 is a graph of peak force determined for 80% penetration of sugar-free candy mass determined as a function of baking time. [Diagram 3] FIG. 1 shows two photographic images comparing sugar-free candy pieces made by a standard method in which the pieces are formed before baking (A) and sugar-free candy pieces made by an embodiment of the method of the present invention in which baking occurs before the pieces are formed (B). [Figure 4] 1 is a flow chart illustrating an embodiment of the disclosed process for producing a sugar-free chewy candy product. The dotted boxes indicate optional steps. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0013] Disclosed herein is a method for producing a sugar-free chewy confectionery product. The inventors have unexpectedly discovered that baking the sugar-free candy mass before forming into a desired shape achieves the desired chewy graining texture and produces a sugar-free chewy candy with advantageous manufacturing properties, in particular, the formed pieces are not sticky and do not deform during manufacturing. The method is particularly advantageous for producing sugar-free chewy candies in which the sugar-free bulk sweetener comprises a major fraction of isomalt. Sugar-free chewy confectionery products and packaged sugar-free chewy confectionery products are also disclosed.

[0014] Chewy confectionery is generally considered to be a confectionery with soluble components that allow the consumer to experience a chewy texture with elasticity over a chewing time of more than one minute. Chewy confectionery typically includes bulk sweeteners, texturizing (gelling) agents, and fat. They can optionally include chewy texture modifiers to modify the chewy texture. The terms "chewy candy" and "chewy confectionery" are used interchangeably herein.

[0015] Disclosed herein is a method for making a sugar-free chewy candy product. The method includes cooking ingredients including a polyol bulk sweetener to obtain a cooked mass having a moisture content of 4% to 8%, adding a seeding material to the cooked mass while mixing to obtain a mixed mass, baking the mixed mass at 30°C to 80°C to obtain a baked mass, and forming the baked mass into a desired shape to obtain a chewy candy product. The method may further include mixing the ingredients before cooking the ingredients, cooling the cooked mass before adding the seeding material, cutting the desired shape into pieces, coating the pieces, and / or packaging the pieces.

[0016] A method for making a sugar-free chewy candy product is shown generally in the flow chart of Figure 4. The candy base ingredients are cooked to form a cooked candy mass (20). Seeding material is added to the cooked mass with mixing (30) and the seeded candy mass is then baked (40). After baking, the candy mass is formed into a desired shape (50). Optionally, the candy base ingredients can be combined and mixed (10) prior to the cooking step (20).

[0017] The present method differs from conventional methods used to produce sugar-containing chewy confectionery products in that the candy mass is at least heated before it is formed into a desired shape, e.g., pieces. Conventional methods developed for chewy sugar-containing candies bake the candy mass only after it is formed into pieces. Heating the sugar-free candy mass before forming the mass into a desired shape provides structural integrity and reduced stickiness of the formed sugar-free candy pieces, allowing easier further processing of the pieces, e.g., coating the pieces. In particular, when isomalt is the main component of the polyol bulk sweetener, the disclosed method successfully produces isomalt-containing chewy confectionery products with a soft, chewy texture that is time-stable and desirable for consumers. In contrast, isomalt-containing chewy candy products obtained by methods in which the candy mass is formed and then baked later in the process stick to each other as well as to human skin, resulting in products with higher deformation rates during subsequent processing steps. The sugar-free chewy candy products obtained by the claimed methods are free-flowing rather than sticky and are substantially free of concave surface defects that are aesthetically displeasing to the consumer.

[0018] Cooking of the ingredients to obtain a cooked mass having a moisture content of 4% to 8% can be carried out at any suitable temperature. For example, for isomalt-containing polyol bulk sweeteners, cooking can be carried out at 100-160°C, 110-145°C, 125-135°C, or 125-130°C. In certain embodiments, the cooking temperature is preferably 125-130°C. The moisture content can be determined by methods known in the art, for example, by monitoring the weight of the mass to assess the amount of water evaporated from the mass and determining the residual moisture content of the mass.

[0019] A seeding material is added to the cooked mass while mixing to seed the crystallization of the polyol bulk sweetener in the mixed mass. Examples of seeding materials include crystalline forms of polyols, such as erythritol, isomalt, lactitol, maltitol, mannitol, sorbitol, xylitol, or combinations thereof. The seeding material is added to the cooked candy mass in an amount of at least about 0.75% weight / weight (w / w), about 1% w / w, about 1.5% w / w, about 2% w / w, about 3% w / w, about 4% w / w, or about 5% w / w, and at most about 10% w / w, about 12.5% ​​w / w, about 15% w / w, or about 18% w / w, based on the total weight of the cooked candy mass.

[0020] In certain embodiments, the seeding material is the same crystalline polyol as the solid polyol of the polyol bulk sweetener. For example, if the solid polyol of the bulk sweetener is isomalt, the seeding material can be crystalline isomalt. The crystalline isomalt for seeding is added in an amount of at least about 0.75% w / w, about 1% w / w, about 1.5% w / w, about 2% w / w, about 3% w / w, about 4% w / w, or about 5% w / w and at most about 10% w / w, about 12.5% ​​w / w, about 15% w / w, or about 18% w / w based on the total weight of the cooked candy mass. In certain embodiments, the crystalline isomalt is added in an amount of about 1 to about 10% w / w based on the total weight of the cooked mass. An exemplary crystalline isomalt for seeding the crystallization is Isomalt ST-PF (Beneo). The crystalline isomalt may be added about 0.5 to about 2 minutes, or about 1 to about 1.5 minutes after mixing of the cooked mass begins.

[0021] The seeding material can be mixed with the cooked candy mass by any suitable method. For example, any suitable mixer equipped with some means of temperature control can be used. Exemplary mixers include sigma mixers, Z-blade mixers, and other twin-blade batch mixers, and continuous mixers.

[0022] Combining the cooked mass with the seeding material to obtain a mixed mass can be performed at a temperature of about 30° C. to about 80° C., about 40° C. to about 70° C., about 45° C. to about 60° C., or about 50° C. to about 55° C. In certain embodiments, the combining of the seeding material with the cooked candy mass is performed at a temperature of about 50° C. to about 55° C.

[0023] The method may include cooling the cooked mass before adding the seeding material. Cooling the cooked mass from the cooking temperature to a temperature for adding the seeding material to the cooked mass while mixing to obtain a mixed mass can be done by any suitable method. For example, the cooked mass can be placed on a cooling belt or cooling drum until a desired temperature is reached, and the seeding material can be added to the cooked mass while mixing to obtain a mixed mass.

[0024] The term "baking" refers to the process of maintaining the candy mass in an environment at a constant temperature. Baking of the mixed mass occurs at a temperature of about 30°C to about 80°C, about 40°C to about 70°C, about 40°C to about 60°C, or about 50°C. In certain embodiments, baking can occur in a closed chamber. Baking can occur at any relative humidity (RH), but is preferably performed at less than about 30%, less than about 25%, less than about 20%, less than about 15%, less than about 10%, less than about 5% relative humidity, or even lower.

[0025] In certain embodiments, the temperature at which the seeding material and the cooked mass are mixed differs from the temperature at which the mixed mass is baked by no more than 10° C., no more than 5° C., or no more than 2° C.

[0026] Baking of the mixed mass is carried out for a time sufficient to develop a desired texture in the baked mass. The development of the desired texture with heating time can be monitored by texture analysis of samples of the candy mass.

[0027] The desired chewy texture in the candy mass is related to the crystallization level of the polyol bulk sweetener in the candy mass. Alternatively, therefore, baking of the mixed mass is carried out for a time sufficient to increase the crystallization level of the baked mass compared to the crystallization level of the mixed mass. The crystallization level of the candy mass can be monitored by texture analysis of a sample of the candy mass.

[0028] In certain embodiments, the baking of the mixed mass is carried out at about 50° C. and about 10% RH for at least about 50 minutes, or at least about 60 minutes.

[0029] Texture analysis of the candy mass is performed using a texture analyzer. Suitable commercially available texture analyzers include the TA.XT Plus Texture Analyzer (Stable Micro Systems, Surrey, UK, sold by Texture Technologies Corp. Scarsdale, New York) and any other equivalent texture analysis equipment.

[0030] To quantitatively monitor the development of chewy texture or the crystallization level of the candy mass during baking, samples can be tested for chewy texture attributes using a TA.XT Plus Texture Analyzer, or any other equivalent texture analysis instrument using the manufacturer's software. Examples of quantitative texture parameters that can be used to characterize chewy texture include peak force. For example, tests to determine peak force can be performed on a TA.XT Plus Texture Analyzer using a 1 inch (2.5 cm) diameter flat probe, candy samples at least 3 inches (7.6 cm) in diameter and 8 mm thick, at a temperature of 50° C. The probe should be placed in the center of the sample, or if round samples are not used, the edge of the probe should not be less than 1 inch (2.5 cm) from the edge of the sample. The probe is pushed into the sample at a rate of 1 mm / sec until it penetrates 80% (6.4 mm) of the thickness. The peak force measured while the sample penetrates 80% of the thickness is recorded.

[0031] The baking time can be sufficient to increase the peak force measured with the baked mass compared to the peak force measured with the mixed mass. For example, the baking time can be sufficient to increase the peak force measured with the baked mass by about 50%, about 60%, about 70%, about 75%, about 80%, about 85%, about 90%, about 95%, about 100%, about 110%, about 120%, about 130%, or even more compared to the peak force measured with the mixed mass. For example, the baking time can be sufficient to increase the peak force measured with the baked mass to a stable plateau level compared to the peak force measured with the mixed mass. A stable plateau level of peak force measured with the baked candy mass means a peak force measurement that shows little or no growth or decline with additional baking time. For example, a stable plateau level of peak force measured with the baked candy mass can mean a peak force measurement that changes by about 10% or less after baking the candy mass for about an additional hour.

[0032] After baking, the baked candy mass can be formed into any desired shape to obtain a chewy confectionery product. Forming of the baked candy mass can be performed by any suitable method. For example, the candy mass can be passed through a sizing roller and subjected to a chain die to produce pieces of a desired size and shape. An exemplary average thickness of the pieces is about 10 mm, and an exemplary average weight of the pieces is about 10 g. These pieces can then be coated and / or packaged as desired.

[0033] In one embodiment, the pieces are coated using materials and techniques known in the art. Exemplary surface treatments include cooking coatings (hard or soft), particulate coatings (e.g., sanding, dusting, etc.), and treatments with oils, optionally containing flavorants. The coating may be present in an amount of about 2 to about 60% w / w, specifically about 5 to about 45% w / w, and even more specifically about 10 to about 30% w / w of the total sugar-free chewy candy piece.

[0034] In one embodiment, the pieces are packaged using techniques and equipment known in the art.

[0035] The bulk sweetener for sugar-free chewy candy is a polyol (sugar alcohol), preferably two or more polyols. Examples of polyols are erythritol, galactitol, hydrogenated isomaltose (isomalt), hydrogenated starch hydrolysate, lactitol, maltitol, maltitol syrup, mannitol, polyglycitol, sorbitol, sorbitol syrup, xylitol, or combinations thereof. A preferred combination of polyols constituting the bulk sweetener is isomalt and hydrogenated starch hydrolysate.

[0036] The total amount of polyol bulk sweetener present in the sugar-free confectionery product is from about 50 to about 95% w / w based on the total weight of the confectionery product, from about 70 to about 90% w / w based on the total weight of the confectionery product, or from about 75 to about 85% w / w based on the total weight of the confectionery product.

[0037] The bulk sweetener polyols can be used in solid or syrup form.

[0038] In certain embodiments, the polyol bulk sweetener comprises a solid polyol and a polyol syrup. The solid polyol may be present in the chewy confectionery product at about 35 to about 70% w / w, about 40 to about 65% w / w, or about 55 to about 60% w / w based on the total weight of the chewy confectionery product. The polyol of the solid polyol and the polyol of the polyol syrup may be the same or different.

[0039] Examples of polyol syrups include hydrogenated starch hydrolysates, maltitol syrup, polyglycitol, sorbitol syrup, and mixtures thereof.

[0040] Solid polyols can be crystalline or amorphous.Polyols that can be crystalline include erythritol, isomalt, lactitol, maltitol, mannitol, sorbitol, xylitol, and combinations thereof.Without being bound by theory, when crystalline polyols are used in confectionery compositions, or when polyols are crystallized in the composition, the resulting texture can be more grainy or "short", i.e., crumbly or easily broken texture.The advantage of confectionery products with short texture is that when chewed, the confectionery disintegrates faster, which delivers flavor faster.

[0041] In one embodiment, the solid polyol of the bulk sweetener is isomalt. Isomalt is a disaccharide alcohol that can be prepared by hydrogenating isomaltulose. The products of hydrogenation can include 6-O-α-D-glucopyranosyl-D-sorbitol (1,6-GPS); 1-O-α-D-glucopyranosyl-D-sorbitol (1,1-GPS); 1-O-α-D-glucopyranosyl-D-mannitol (1,1-GPM); 6-O-α-D-glucopyranosyl-D-mannitol (1,6-GPM); and mixtures thereof. Some commercial isomalts contain an approximately equimolar mixture of 1,6-GPS and 1,1-GPM. Other isomalt materials can include pure 1,6-GPS, 1,1-GPS, 1,6-GP, and 1,1-GPM. Still other isomalt materials may include 1,6-GPS, 1,1-GPS, 1,6-GPM, and 1,1-GPM in any proportion. Exemplary commercially available isomalts include Isomalt ST, Isomalt GS, Isomalt M, Isomalt DC, and Isomalt LM available from BENEO-Palatinit, Sudzucker Group.

[0042] Isomalt may be present in the chewy confectionery product from about 35 to about 70% w / w, from about 40 to about 65% w / w, or from about 55 to about 60% w / w, based on the total weight of the chewy confectionery product.

[0043] In one embodiment, the polyol syrup of the bulk sweetener is a hydrogenated starch hydrolysate. Hydrogenated starch hydrolysates include those disclosed in U.S. Pat. No. 4,279,931, as well as various hydrogenated glucose syrups and / or powders containing sorbitol, hydrogenated disaccharides, hydrogenated higher polysaccharides, or mixtures thereof. Hydrogenated starch hydrolysates are primarily prepared by controlled catalytic hydrogenation of corn syrup. The resulting hydrogenated starch hydrolysates are mixtures of monomeric, dimeric, and polymeric sugars. The ratio of these different sugars gives different hydrogenated starch hydrolysates different properties. Mixtures of hydroxylated starch hydrolysates may also be useful, such as LYCASIN®, a series of commercial products manufactured by Roquette Freres (France), and HYSTAR™, a series of commercial products manufactured by Lonza, Inc. (Fairlawn, NJ). LYCASIN® is a hydrogenated starch hydrolysate containing sorbitol and maltitol.

[0044] An exemplary hydrogenated starch hydrolysate is LYCASIN® 80 / 55, which has a solids content of about 75% and contains about 4% w / w sorbitol, about 53% w / w maltitol, about 22% w / w DP3-5, and about 21% w / w polyols having a degree of polymerization (DP) of DP6 or greater. Another exemplary hydrogenated starch hydrolysate is LYCASIN® 80 / 55 HDS, which has a solids content of about 85% and contains about 4% w / w sorbitol, about 53% w / w maltitol, about 22% w / w DP3-5, and about 21% w / w or greater DP6.

[0045] In one embodiment, the polyol bulk sweetener comprises about 35 to about 60% w / w isomalt and about 30 to about 55% w / w hydrogenated starch hydrolysate syrup, based on the total weight of the chewy candy product, or about 40 to about 60% w / w isomalt and about 35 to about 50% w / w hydrogenated starch hydrolysate syrup, based on the total weight of the chewy candy product.

[0046] The chewy confectionery product ingredients can further include fat. Suitable fats for use in the chewy confectionery products include partially or fully hydrogenated vegetable or animal fats such as coconut oil, corn oil, cottonseed oil, palm kernel oil, peanut oil, sesame oil, soybean oil, beef tallow, and lard, among others, as well as cocoa butter, milk fat, glycerides, and the like. The fat of the confectionery composition can contain both trans fatty acids, non-trans fatty acids, or combinations thereof. In one embodiment, the fat is free of trans fatty acids. In one embodiment, the iodine value of the fat can be about 10 or less, specifically 5 or less. In another embodiment, the iodine value of the fat can be about 45 to about 55, specifically about 48 to about 53. In this embodiment, the fat may contain monounsaturated fatty acids. The amount of fat present in the chewy confectionery product can be about 2.0 to about 6.0% w / w, or about 3.0 to about 5.0% w / w of the chewy confectionery product.

[0047] In one embodiment, the chewy confectionery product contains a fat that has a melting temperature similar to body temperature to allow for good flavor release and good chewy texture when the confectionery composition is consumed. The melting temperature may be about 35 to about 40°C, preferably about 36 to about 39°C, more preferably about 37 to about 38°C.

[0048] In one embodiment, the fat is palm oil, hydrogenated coconut oil, or a combination thereof.

[0049] The chewy confectionery products may further comprise a type and amount of texturizing agent to provide the desired textural characteristics to the finished chewy confectionery product. When a high amount of texturizing agent is used in a chewy confectionery composition, the composition tends to have more backbone and exhibit less cold flow shape deformation.

[0050] The texturizing agent may be selected from the group consisting of hydrocolloid materials such as albumin, natural gums, cellulose (including polydextrose), nanoclays, and combinations thereof. Examples of hydrocolloid materials include pectin, gum arabic, gum acacia, alginate, agar, carrageenan, guar gum, xanthan gum, locust bean gum, gellan gum, galactomannan, tragacanth gum, karaya gum, curdlan, konjac, chitosan, xyloglucan, beta glucan, furcellaran, gum ghatti, tamarin, gelatin bacterial gum, and combinations thereof. A preferred hydrocolloid is gum arabic. In certain embodiments, the hydrocolloid is not gelatin.

[0051] The amount of texturizing agent in the chewy confectionery product may be from about 0.5 to about 3.5% w / w, or from about 1.0 to about 3.0% w / w, or from about 1.5 to about 2.0% w / w, based on the total weight of the chewy confectionery product.

[0052] In some embodiments, the chewy confectionery composition further comprises an emulsifier. Examples of emulsifiers include glyceryl monostearate, lecithin, fatty acid monoglycerides such as distilled monoglycerides, diglycerides, propylene glycol monostearate, and combinations thereof. In some embodiments, the emulsifier is selected from fatty acid monoglycerides, lecithin, and combinations thereof. In some embodiments, the ratio of lecithin to fatty acid monoglyceride is about 1:3 to about 1:5.

[0053] The emulsifier may be present in the chewy confectionery product in an amount of about 0.05 to about 1.0% w / w based on the total weight of the chewy confectionery product, about 0.1 to about 0.5% w / w based on the total weight of the chewy confectionery product, or about 0.1 to about 0.33% w / w based on the total weight of the chewy confectionery product. The chewy confectionery product may include lecithin in an amount of about 0.005 to about 0.1% w / w based on the total weight of the chewy confectionery product, and fatty acid monoglyceride in an amount of about 0.01 to about 0.4% w / w based on the total weight of the chewy confectionery product.

[0054] In one embodiment, the chewy confectionery composition comprises 3-5% w / w fat, 1-3% w / w gum arabic, 0.02-0.08% w / w sunflower lecithin, and 0.1-0.3% w / w distilled monoglycerides, based on the total weight of the chewy confectionery product.

[0055] In some embodiments, the chewy confectionery composition may further comprise an edible acid or salt thereof selected from acetic acid, adipic acid, ascorbic acid, butyric acid, citric acid, formic acid, fumaric acid, glyconic acid, lactic acid, phosphoric acid, malic acid, oxalic acid, succinic acid, tartaric acid, sodium citrate dihydrate, and combinations thereof. When present in the chewy confectionery composition, the edible acid or salt thereof is present in an amount of about 0.5 to about 4.0% w / w based on the total weight of the chewy confectionery composition.

[0056] The chewy confectionery composition may further comprise ingredients selected from additional sweeteners, sensates, flavors, colors, functional ingredients, and combinations thereof.

[0057] The chewy confectionery composition may comprise a flavoring agent in an amount of about 0.75 to about 3.0% w / w based on the total weight of the chewy confectionery composition. The chewy confectionery composition may comprise a mixture of a flavoring agent and a food acid or a salt thereof. In some embodiments, the ratio of flavoring agent to food acid is about 1:1.

[0058] In some embodiments, the additional sweetener is a high-intensity sweetener. As used herein, "high-intensity sweetener" refers to an agent that has a sweetness greater than that of sucrose. In some embodiments, the high-intensity sweetener is at least 100 times sweeter than sugar (sucrose) per weight, specifically at least 500 times sweeter than sugar per weight. In one embodiment, the high-intensity sweetener is at least 1,000 times sweeter than sugar per weight, more specifically at least 5,000 times sweeter than sugar per weight. Suitable high-intensity sweeteners can be selected from a wide range of substances, including water-soluble sweeteners, water-soluble artificial sweeteners, water-soluble sweeteners derived from natural water-soluble sweeteners, dipeptide-based sweeteners, and protein-based sweeteners. Combinations including one or more sweeteners, or one or more of the aforementioned types of sweeteners can be used.

[0059] In some embodiments, the sensate is selected from cooling agents, warming agents, tingling agents, and combinations thereof.

[0060] In some embodiments, the functional ingredient is selected from a breath freshener, a dental care component, an active, an herb, an effervescent system, an appetite suppressant, a vitamin, a micronutrient, a mouth moistening component, a throat care component, an energy stimulant, a focus stimulant, or a combination thereof.

[0061] The following examples are merely illustrative of the methods and products disclosed herein, and their advantages, and are not intended to limit the scope of the invention. EXAMPLES

[0062] Example 1. General formulation for a sugar-free chewy confectionery product A typical formula for a sugar-free chewy confectionery product is shown in Table 1 below. [Table 1] Example 2. Method of making a sugar-free chewy confectionery product

[0063] Sugar-free chewy candy products are made starting with the ingredients shown in Table 2 and the process described below, where baking is performed prior to forming the candy mass. See Figure 4 for a general process flow chart. [Table 2]

[0064] Prepare the gum arabic solution (50:50) for use. Combine all ingredients for the cooked mass, including the gum arabic solution.

[0065] All ingredients are cooked together at about 125-130C with or without vacuum while mixing for about 40-50 minutes and the mass is weighed frequently after 20 minutes of cooking to monitor the evaporation of water from the mass and to measure the moisture content of the mass.

[0066] Once the desired moisture content (approximately 6%) is reached, the mass is poured onto a cooling drum, cooled to the desired temperature (e.g., 40-50°C), and then transferred to a Z-blade mixer with a water jacket at 40-50°C. Once the mass reaches the target mass temperature (approximately 50-55°C), the mass is mixed for 20 minutes with rear / front blade speeds set at 35 / 55 rpm, respectively. After 1 minute of mixing, the mass is seeded by adding crystalline Isomalt ST-PF powder in an amount of 1-10% w / w of the mass. After mixing, the mass temperature is approximately 50-55°C.

[0067] Samples of the candy mass, approximately 8 mm thick, are then baked directly after mixing before being formed into small pieces at 50° C. for up to 2 hours in a closed chamber with a relative humidity of approximately 10%.

[0068] The graining / crystallization of the samples as a function of firing time is followed using texture analysis measurements as well as visual observations of graining. Texture analysis measurements are performed using a TA.XT Plus Texture Analyzer (Stable Micro Systems, Surrey, UK) and raw data is collected and analyzed using the manufacturer's software. Tests are performed at a temperature of 50C using a flat probe with a diameter of 1 inch (2.5 cm), samples with a diameter of at least 3 inches (7.6 cm) and a thickness of 8 mm. The probe should be placed in the center of the sample or, if round samples are not used, the edge of the probe should not be less than 1 inch from the edge of the sample. The probe is pressed into the sample at a rate of 1 mm / sec until it penetrates 80% (6.4 mm) of the thickness. The peak force determined for 80% penetration of the sample is recorded.

[0069] Visual observation of graining before and after baking is shown in FIG. 1, a series of photographic images showing isomalt-containing chewy candy mass immediately after mixing and before baking (A), after baking at 50° C. for 1 hour (B), and after baking at 50° C. for 2 hours (C). FIG. 1 shows that the isomalt-containing chewy candy mass changes upon baking from a sticky, stretchy material that easily deforms (A) to one that bursts instead of stretching and is not sticky (B and C). At time 0 before any baking (FIG. 1A), the sample is stretchy when pulled and shows little or no crystallization. After the baking time progresses, the sample is not stretchy and breaks when pulled apart (FIG. 1A vs. FIG. 1C). Also, the degree of graining is visually evident at the broken edges of the baked samples (FIGS. 1B and 1C) as opposed to the unbaked sample (FIG. 1A).

[0070] FIG. 2 is a graph of the measured peak force determined by texture analysis for 80% penetration as a function of baking time for candy masses baked immediately after mixing. The measured peak force does not change for the first 0.5 hours of baking, then increases from 0.5 to 1 hour, and then remains relatively constant for times between 1 and 4 hours. In fact, the texture of the candy mass, once changed, has been shown to be stable for baking times up to 48 hours at 50° C. These results indicate that the candy masses achieve a desirable chewy texture after only about 1 hour of baking at 50° C. immediately after seeding and mixing, and that the product properties stabilize after about 1 hour of baking.

[0071] In summary, both visual observation and texture analysis results indicate that the candy mass reaches the desired texture after about 1 hour of baking and remains relatively constant thereafter. Example 3. Comparative isomalt-containing chewy confectionery products

[0072] The comparative isomalt chewy candy products were made using the same formulation and in the same manner as in Example 2, except that baking was only performed after the candy mass was formed, as in the conventional method of making chewy candies using sugar as the bulk sweetener.

[0073] 3A and 3B show photographic images of an example of a comparative sugar-free candy product (A) produced by baking after molding, and an example of a sugar-free candy product produced by the method of the present invention (B) that is baked before molding.

[0074] Sugarless candy products produced by molding followed by baking stick to each other and are easily deformable during subsequent normal processing steps. This is shown in FIG. 3A, which is a photograph of a hand holding a single mass of such sticky sugarless candy product, with deformations visible on some of the surfaces. In addition to the pieces sticking to each other, the pieces also stick to the hand. In contrast, FIG. 3B shows that the sugarless candy product produced by the method of the present invention is free-flowing and does not stick to each other when dropped from the hand. The sugarless candy product produced by the claimed method is also much more resistant to deformation than the sugarless candy product of FIG. 3A produced by a standard process of forming a candy mass followed by baking.

[0075] The methods and confectionery products disclosed herein include at least the following aspects:

[0076] Aspect 1: A method for producing a sugar-free chewy candy product comprising: cooking ingredients including a polyol bulk sweetener to obtain a cooked mass having a moisture content of 4% to 8%, adding a seeding material to the cooked mass while mixing to obtain a mixed mass, baking the mixed mass at 30-80° C. to obtain a baked mass, and forming the baked mass into a desired shape to obtain the sugar-free chewy candy product.

[0077] Aspect 2: The method of aspect 1, wherein the firing is conducted for a time sufficient to increase the crystallinity level of the fired mass as compared to the crystallinity level of the mixed mass.

[0078] Embodiment 3: The method of embodiment 2, wherein the crystallization level of the candy mass is monitored by measuring the peak force of the candy mass.

[0079] Aspect 4: The method of aspect 1, wherein the firing is performed for a time sufficient to increase the peak force measured in the fired mass compared to the peak force measured in the mixed mass.

[0080] Aspect 5: The method of aspect 3 or 4, wherein the time is sufficient to increase the peak force measured in the fired mass by 50% as compared to the peak force measured in the mixed mass.

[0081] Aspect 6: The method of any one of the preceding aspects, wherein the baking is at 40-60° C.

[0082] Aspect 7: The method of any one of aspects 2-6, wherein the time is at least 30 minutes, preferably, the time is at least 50 minutes when baking at 50C.

[0083] Embodiment 8: The method of any one of the preceding embodiments, wherein the calcination is carried out in a closed chamber at a relative humidity (RH) of 5% to 20%.

[0084] Aspect 9: The method of any one of the preceding aspects, wherein the polyol bulk sweetener comprises a solid polyol and a polyol syrup.

[0085] Aspect 10: The method of aspect 9, wherein the solid polyol comprises erythritol, galactitol, isomalt, hydrogenated starch hydrolysate, lactitol, maltitol, mannitol, polyglycitol, sorbitol, xylitol, or a mixture thereof.

[0086] Aspect 11: The method of aspect 9, wherein the polyol syrup comprises hydrogenated starch hydrolysate syrup, polyglycitol syrup, maltitol syrup, sorbitol syrup, or a mixture thereof.

[0087] Aspect 12: The method of any one of aspects 1 to 11, wherein the polyol bulk sweetener comprises 35-60% w / w of isomalt and 35-50% w / w of hydrogenated starch hydrolysate syrup, based on the total weight of the chewy candy product.

[0088] Embodiment 13: The method of any one of embodiments 1 to 12, wherein the ingredients further comprise a fat, a hydrocolloid, an emulsifier, or a combination thereof.

[0089] Aspect 14: The method of any one of aspects 1 to 13, wherein the ingredients further comprise 3-5% w / w fat, 1-3% w / w hydrocolloid, and 0.1-0.5% w / w emulsifier, based on the total weight of the chewy candy product.

[0090] Aspect 15: The method according to any one of aspects 13 to 14, wherein the fat is palm oil, the hydrocolloid is gum arabic, and the emulsifier is lecithin and distilled monoglycerides.

[0091] Aspect 16: The method of any one of the preceding aspects, wherein the cooking is at a temperature of about 110 to 145° C.

[0092] Aspect 17: The method of any one of the preceding aspects, wherein the seeding material is crystalline isomalt added in an amount of about 0.75 to about 15% w / w based on the total weight of the cooked mass.

[0093] Aspect 18: A method according to any one of the preceding aspects, wherein mixing the cooked mass with the seeding material to obtain a mixed mass is carried out at a temperature of about 45°C to about 60°C, preferably about 50°C to about 55°C.

[0094] Aspect 19: The method of any one of the preceding aspects, further comprising mixing the ingredients including the polyol bulk sweetener, cooling the cooked mass prior to adding the seeding material, cutting the desired shape into pieces, coating the pieces, and / or packaging the pieces.

[0095] Embodiment 20: A sugar-free chewy candy product produced by a method according to any one of the preceding embodiments.

[0096] Aspect 21: A sugar-free chewy candy product comprising a solid polyol, a polyol syrup, an emulsifier, a fat, and a hydrocolloid, wherein the chewy candy product has a moisture content of about 4% w / w to about 8% w / w, based on the total weight of the chewy candy product.

[0097] Aspect 22: A sugar-free chewy candy product according to aspect 21, comprising 50-70% w / w of isomalt and 25-45% w / w of polyol syrup, based on the total weight of the chewy candy product, preferably the polyol syrup is a hydrogenated starch hydrolysate syrup.

[0098] Aspect 23: A sugar-free chewy candy product according to aspect 21 or 22, comprising 3-5% w / w fat, 1-3% w / w hydrocolloid, and 0.1-0.33% w / w emulsifier, based on the total weight of the chewy candy product.

[0099] Aspect 24: A sugar-free chewy candy product according to any one of aspects 21 to 23, wherein the fat is palm oil, the hydrocolloid is gum arabic, and the emulsifier is lecithin and distilled monoglycerides.

[0100] Aspect 25: A sugar-free chewy candy product according to any one of aspects 21 to 24, which is substantially free of concave surface deformations.

[0101] Aspect 26: A sugar-free chewy candy product according to any one of aspects 21 to 25, which is coated, preferably wherein the coating is present in an amount of about 2 to about 60% w / w, about 5 to about 45% w / w, or about 10 to about 30% w / w, based on the weight of the entire sugar-free chewy candy product.

[0102] Embodiment 27: A packaged sugar-free chewy candy product comprising a plurality of sugar-free chewy candy products according to any one of embodiments 20-26, or a plurality of sugar-free chewy candy products prepared by the method according to any one of embodiments 1-19.

[0103] "Comprising" (also "comprises"), "having" and The term "including" as used herein means an inclusive (open-ended) and do not exclude additional, unrecited elements or method steps. The singular forms "a," "an," and "the" include plural referents unless the context clearly dictates otherwise. The endpoints of all ranges directed to the same component or property are inclusive and independently combinable, and all intermediate points and ranges (e.g., the range "up to 25% by weight, or more specifically, 5-20% by weight" includes the endpoints and all intermediate values ​​of the "5-25% by weight" range, e.g., "10-23% by weight," "20-24," "1-5% by weight," etc.). The disclosure of narrower ranges or more specific groups in addition to broader ranges does not negate the broader ranges or larger groups. The term "homogeneous" refers to a uniform mixture of components. The term "or" means "and / or." The terms "front," "back," "bottom," and / or "top" are used herein merely for convenience of description and are not limited to any one location or spatial orientation, unless otherwise indicated. "Optional" or "optionally" means that the subsequently described event or circumstance may or may not occur, and the description includes instances when the event occurs and instances when it does not occur. In a list of alternatively usable species, "combinations of" means that the combination can include a combination of at least one element of the list with one or more similar elements that are not named. Also, "at least one of" means that the list includes each element individually, as well as combinations of two or more elements of the list, and combinations of at least one element of the list with similar elements that are not named. Throughout this specification, references to "one embodiment," "another embodiment," "an embodiment," and the like, mean that a particular element (e.g., a feature, structure, and / or characteristic) described in connection with that embodiment is included in at least one embodiment described herein, and may or may not be present in other embodiments. In addition, it should be understood that the described elements may be combined in any suitable manner in various embodiments.In general, the compositions or methods may alternatively comprise, consist of, or consist essentially of any suitable components or steps disclosed herein. The present invention may additionally or alternatively be formulated to be devoid of or substantially free of any components, substances, ingredients, adjuvants, or species that are used in prior art compositions or that are otherwise unnecessary to achieve the function and / or purpose of the present claims.

[0104] The modifier "about" used in connection with a quantity is inclusive of the stated value and has the meaning clearly understood by the context (e.g., the stated quantity includes the degree of error associated with measurement of the particular quantity). The notation "+10%" means that the indicated measurement may range from minus 10% to plus 10% of the stated value.

[0105] Unless otherwise defined, technical and scientific terms used herein have the same meaning as commonly understood by those skilled in the art to which this invention belongs. All cited patents, patent applications, and other documents are incorporated herein by reference in their entirety. However, if a term in this application contradicts or is inconsistent with an incorporated reference, the term in this application shall take precedence over the conflicting term in the incorporated reference.

[0106] Although the present invention has been described with reference to exemplary embodiments, those skilled in the art will recognize that various changes can be made and equivalents can be substituted for elements thereof without departing from the scope of the invention. In addition, many modifications may be made to adapt a particular situation or material to the teachings of the invention without departing from the essential scope thereof. Therefore, it is not intended that the invention be limited to the particular embodiment disclosed as the best mode contemplated for carrying out this invention, but the invention is intended to include all embodiments falling within the scope of the appended claims. The present invention provides, for example, the following items. (Item 1) 1. A method for producing a sugar-free chewy candy product, comprising: cooking ingredients including a polyol bulk sweetener to obtain a cooked mass having a moisture content of 4% to 8%; adding seeding material to said cooked mass while mixing to obtain a mixed mass; Calcining the mixed mass at 30 to 80 ° C to obtain a calcined mass; and forming the baked mass into a desired shape to obtain a sugar-free chewy candy product. (Item 2) 2. The method of claim 1, wherein firing is performed for a time sufficient to increase the crystallinity level of the fired mass compared to the crystallinity level of the mixed mass. (Item 3) 3. The method according to claim 2, wherein the crystallization level of the candy mass is monitored by measuring the peak force of the candy mass. (Item 4) 2. The method of claim 1, wherein firing is performed for a time sufficient to increase the peak force measured in the fired mass compared to the peak force measured in the mixed mass. (Item 5) 5. The method according to claim 3 or 4, wherein the time is sufficient to increase the peak force measured in the fired mass by 50% compared to the peak force measured in the mixed mass. (Item 6) The method according to any one of items 1 to 5, wherein the baking is performed at 40 to 60°C. (Item 7) The method according to any one of items 2 to 6, wherein the time is at least 30 minutes, preferably the time is at least 50 minutes when baking at 50°C. (Item 8) 8. The method according to any one of items 1 to 7, wherein the firing is carried out in a closed chamber at a relative humidity (RH) of 5% to 20%. (Item 9) 9. The method according to any one of the preceding claims, wherein the polyol bulk sweetener comprises a solid polyol and a polyol syrup. (Item 10) 10. The method of claim 9, wherein the solid polyol comprises erythritol, galactitol, hydrogenated isomaltulose (isomalt), hydrogenated starch hydrolysate, lactitol, maltitol, mannitol, polyglycitol, sorbitol, xylitol, or a mixture thereof. (Item 11) 10. The method of claim 9, wherein the polyol syrup comprises hydrogenated starch hydrolysate syrup, polyglycitol syrup, maltitol syrup, sorbitol syrup, or a mixture thereof. (Item 12) 12. The method according to any one of the preceding claims, wherein the polyol bulk sweetener comprises 35-60% w / w of isomalt and 35-50% w / w of hydrogenated starch hydrolysate syrup, based on the total weight of the chewy candy product. (Item 13) 13. The method according to any one of the preceding claims, wherein the ingredients further comprise a fat, a hydrocolloid, an emulsifier, or a combination thereof. (Item 14) 14. The method according to any one of the preceding claims, wherein the ingredients further comprise 3-5% w / w of fat, 1-3% w / w of hydrocolloid, and 0.1-0.5% w / w of an emulsifier, based on the total weight of the chewy candy product. (Item 15) 15. The method according to claim 13 or 14, wherein the fat is palm oil, the hydrocolloid is gum arabic and the emulsifiers are lecithin and distilled monoglycerides. (Item 16) 16. The method according to any one of items 1 to 15, wherein the cooking is at a temperature of about 110 to 145°C. (Item 17) 17. The method according to any one of items 1 to 16, wherein the seeding material is crystalline isomalt added in an amount of about 0.75 to about 15% w / w based on the total weight of the cooked mass. (Item 18) 18. The method according to any one of items 1 to 17, wherein mixing the cooked mass with the seeding material to obtain the mixed mass is performed at a temperature of about 45° C. to about 60° C., preferably about 50° C. to about 55° C. (Item 19) mixing said ingredients including a polyol bulk sweetener; cooling the cooked mass before adding the seeding material; cutting the desired shape into pieces; coating said pieces; and / or 19. The method according to any one of items 1 to 18, further comprising packaging the pieces. (Item 20) 20. A sugar-free chewy candy product produced by the method according to any one of items 1 to 19. (Item 21) 1. A sugar-free chewy candy product comprising: A solid polyol; Polyol syrup; An emulsifier; Fat and a hydrocolloid; A sugar-free chewy candy product, wherein the chewy candy product has a moisture content of about 4% w / w to about 8% w / w, based on the total weight of the chewy candy product. (Item 22) 22. Sugar-free chewy candy product according to item 21, comprising 50-70% w / w of isomalt and 25-45% w / w of polyol syrup, based on the total weight of the chewy candy product, preferably said polyol syrup is a hydrogenated starch hydrolysate syrup. (Item 23) 23. Sugar-free chewy candy product according to item 21 or 22, comprising 3-5% w / w fat, 1-3% w / w hydrocolloid, and 0.1-0.33% w / w emulsifier, based on the total weight of the chewy candy product. (Item 24) 24. The sugar-free chewy candy product according to any one of items 21 to 23, wherein the fat is palm oil, the hydrocolloid is gum arabic and the emulsifiers are lecithin and distilled monoglycerides. (Item 25) 25. The sugar-free chewy candy product according to any one of items 21 to 24, which is substantially free of concave surface deformations. (Item 26) 26. The sugar-free chewy candy product according to any one of items 21 to 25, which is coated, preferably said coating being present in an amount of about 2 to about 60% w / w, about 5 to about 45% w / w, or about 10 to about 30% w / w, based on the weight of the total sugar-free chewy candy product. (Item 27) 27. A packaged sugar-free chewy candy product comprising a plurality of the sugar-free chewy candy products according to any one of items 20 to 26, or a plurality of the sugar-free chewy candy products prepared by the method according to any one of items 1 to 19.

Claims

[Claim 1] The invention described in the specification.

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