Isomaltulose-containing hard candy 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 provides an isomaltulose-containing hard jelly having a core and a closed microcrystalline surface layer with a thickness of up to 1 mm. candy , and isomaltulose-containing hard candy This relates to a method for producing the above. [Background technology]

[0002] Currently, sugary 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 growing public interest in providing healthier alternatives while maintaining the appearance, shelf life and mouthfeel of traditional foods. candy is being developed.

[0003] Isomaltulose (Palatinose®) is a carbohydrate characterized by its low glycemic index (GI) compared to sucrose and its ability to provide a stable and sustained energy supply to the body. Chemically, isomaltulose is a disaccharide composed of glucose and fructose linked together via an α-1,6 glycosidic bond, 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. However, small amounts are also found naturally in honey and sugarcane. The sweetness of isomaltulose is approximately 50% of that of sucrose. Isomaltulose is also non-cariogenic (i.e., it does not cause dental caries). This is because oral flora cannot convert isomaltulose into acid, which damages teeth. Isomaltulose also inhibits the adhesion of plaque-forming bacteria to teeth, preventing the formation of plaque and tartar.

[0004] WO 2006 / 119991 describes a storage-stable, particularly organoleptically attractive hard malt powder containing more than 50% by weight of isomaltulose. candyhas been disclosed.

[0005] WO 2012 / 092255 discloses a hard cookie 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 manufacturing methods known in the prior art involve heating a starting solution containing a sugar substitute to above 130° C. Disadvantageously, in the methods known in the prior art, on the one hand, the high temperatures used during the manufacturing process result in chemical changes to the starting material, which reduces the recovery rate of the sugar substitute used in the finished product, and on the other hand, this chemical change often leads to a decrease in the hardness of the resulting product. 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 particularly difficult to obtain a solution containing isomaltulose in a hard form. candy They are characterized by their poor storage stability and, particularly under adverse environmental conditions, by their tendency to absorb water and to deliquesce or to partially or completely crystallize. Summary of the Invention

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

[0008] The present invention solves the problem underlying it by the subject matter of the independent claims.

[0009] The present invention is Candy (hard caramel) The hardware candyisomaltulose (each of the hard candy % by weight, in particular 60 to 98% by weight, based on the total dry matter of candy has a core and a closed microcrystalline surface layer with 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 surface layer is composed of isomaltulose crystals, and unlike the crystals, is 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 gel according to the present invention is characterized by high storage stability, particularly low water absorption and low tendency to deliquescence. candy The hard surface of the product is not only visually appealing but also sensual, candy Unlike traditional 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 hard. candy merely have a thin, closed microcrystalline surface layer with 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 fully 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, 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 water content is 1.5 to 3% by weight, preferably 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 % by weight, in particular 60 to 100% by weight, in particular 65 to 100% by weight, in particular 70 to 100% by weight, in particular 80 to 100% by weight, in particular 85 to 100% by weight, in particular 90 to 100% by weight, in particular 95 to 100% by weight, based on the total dry matter of the hard candy Isomaltulose (hard candy Contains 80-100% by weight (based on total dry matter).

[0022] In a particularly preferred embodiment, the hard candy isomaltulose (hard candy of 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 The at least one auxiliary or additive may be a colorant, a flavoring, a flavoring, a food acid or acid salt, a preservative, an active ingredient, a filler, a fat, a fat substitute, an oil, a binder, a dairy product, an emulsifier, a high-intensity sweetener, a medicinal active ingredient, 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+ Preferably, the salt is selected from the group consisting of salts of

[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 acid-free or substantially acid-free.

[0026] In the present invention, "substantially free" means candy However, the components, in this case the free acid and / or the acid salt of the acid, respectively, are not readily apparent to those skilled in the art. candy "It is" means that it is contained in such a small proportion that it is not noticeable.

[0027] Preferably, the hard disk drive according to the present invention candy (respectively hard candy of total dry matter) 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 acids and / or acid salts.

[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 candy Preferably, the hard disk drive according to the present invention is candy (respectively hard candy of total dry matter (based on total dry matter) of fats and / or oils or fat-containing and / or oil-containing ingredients, 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 granules according to the invention contain 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 is sucrose, glucose, or sucrose and glucose (hard candy Contains up to 40% by weight (based on total dry matter).

[0032] In particular, the hardware according to the present invention candy is sucrose, glucose, or sucrose and glucose (respectively hard candy of total dry matter basis) 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.

[0033] Preferably, the hard disk drive according to the present invention candy is 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 are sucrose (hard candy of total dry matter) 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.

[0035] Particularly preferably, hard candy are 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 are glucose (hard candy of total dry matter) 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.

[0037] Particularly preferably, hard candy are 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 are fructose (hard candy of total dry matter) 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.

[0039] Particularly preferably, hard candy are 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, as the only sugar, specifically sucrose and isomaltulose alone (respectively hard candy(based on total dry matter) in particular contains 10 to 40% by weight of sucrose and 60 to 90% by weight of isomaltulose, in particular contains 20 to 40% by weight of sucrose and 60 to 80% by weight of isomaltulose, in particular contains 20 to 30% by weight of sucrose and 70 to 80% by weight of isomaltulose.

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

[0042] In a particularly preferred embodiment, candy contains, as the only sugar, specifically sucrose, glucose syrup with dextrose equivalent 40 (DE40), and isomaltulose alone (hard candy on a total dry matter basis) in particular 15-35% by weight of sucrose, 15-25% by weight of DE40 and 40-70% by weight of isomaltulose, and in particular 20-30% by weight of sucrose, 20-25% by weight of DE40 and 45-60% by weight of isomaltulose.

[0043] In a particularly preferred embodiment, candy In a particularly preferred embodiment, 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 hard candyPreferably, the hard peanuts according to the invention contain 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 peanuts according to the invention contain 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, indigestible 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, particularly an antihistamine, antibiotic, disinfectant, microbicide, hexylresorcinol, dextromethorphan hydrobromide, menthol, nicotine, caffeine, vitamins, zinc, eucalyptus, benzocaine, cetylpyridinium, fluoride, phenylpropanolamine, or other pharmaceutical active ingredients. 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 Particularly preferred are hard candy contains 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 Contains in an amount of 0.05 to 3% by weight (based on total dry matter).

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

[0051] In a further preferred embodiment, the hard candy Particularly preferred are hard sweeteners according to the invention. 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 jelly according to the present invention preferably 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, anthocyanins, such as beetroot pigments, and betanin. Preferably, the hard jelly according to the present invention comprises at least one coloring agent. candy Contains at least one synthetic coloring (hard candy In a further preferred embodiment, the hard cellulose according to the present invention is present in an amount of 0.01 to 0.03% by weight (based on total dry matter). candy Contains at least one natural coloring (hard candy Preferably, the hard peanuts according to the present invention contain 0.1 to 1% by weight (based on the total dry matter of the peanuts). candy comprises 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 does not contain coloring agents.

[0055] In a preferred embodiment, the hard candy The hard milk 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 (each of which is hard candy in an amount of 0 to 9% by weight, in particular 1 to 8% by weight (relative to 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 containing isomaltulose in an amount of 50 to 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) The plastic mass obtained in step c) is molded to produce an isomaltulose-containing hard candy and a process of obtaining The present invention relates to a method comprising:

[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, so that the formation of sugar-containing hard granules, which is caused by too high a process temperature, is prevented. candy The present invention therefore provides a storage-stable hard milk product with a low residual water content and a high recovery rate of isomaltulose. candyThe present invention provides a method for producing such hard films having a very thin, closed microcrystalline surface layer, in particular having a thickness of 0.1 to 0.3 mm, which is visually appealing and does not exhibit undesirable coloring, especially dark coloring. candy It is possible to manufacture

[0059] Isomaltulose-containing hard candy The method for producing the present invention provides that an aqueous medium is first provided in which isomaltulose is present in an amount of 50 to 100% by weight, particularly 60 to 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 up to 130°C and a pressure of up to 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, particularly the aqueous solution, is carried out under mixing, and mixing can be carried out by any means known to those skilled in the art that is suitable for mixing aqueous media, particularly aqueous solutions. Particularly preferably, the mixing of the aqueous medium, particularly the aqueous solution, is carried out continuously at a temperature of up to 130°C while applying a pressure of up to 0.4 bar to the aqueous medium. Thereafter, in step c), the aqueous medium, particularly 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, particularly molded, preferably at a temperature of 70-90°C to obtain an isomaltulose-containing hard mass. candy get.

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

[0062] Without being bound by theory, the method according to the invention allows the isomaltulose present in the aqueous medium provided in step a) to be converted into isomaltulose-containing hard granules obtained in process step d). candy Furthermore, the hardness obtained from the method according to the present invention is candy have an improved appearance, in particular do not exhibit browning, in particular do not exhibit substantially browning. candy is particularly pale yellow in colour.

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

[0064] In a particularly preferred embodiment, the aqueous medium, in particular the aqueous solution or aqueous syrup, provided in step a) 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 the aqueous syrup, respectively).

[0065] 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 in an amount (each on a total dry matter basis) of 50 to 100% by weight, in particular 60 to 100% by weight, in particular 60 to 100% by weight, in particular 65 to 100% by weight, preferably 70 to 100% by weight, preferably 75 to 100% by weight, preferably 80 to 100% by weight, preferably 85 to 100% by weight, preferably 90 to 100% by weight, preferably 95 to 100% by weight.

[0066] 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 in an amount (each on a total dry matter basis) of 50 to 98% by weight, in particular 60 to 100% by weight, in particular 60 to 98% by weight, in particular 65 to 98% by weight, preferably 70 to 98% by weight, preferably 75 to 98% by weight, preferably 80 to 98% by weight, preferably 85 to 98% by weight, preferably 90 to 98% by weight, preferably 95 to 98% by weight.

[0067] 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 auxiliary or additive, such as colorants, flavorings, fragrances, food acids or acid salts, preservatives, active ingredients, fillers, fats, fat substitutes, oils, binders, dairy products, emulsifiers, intense sweeteners, medicinal active ingredients, sugar alcohols, polysaccharides, oligosaccharides, further sugars, mineral salts, in particular Ca 2+ Salts with NaCl, trisodium citrate, phosphate or Mg 2+ Preferably, the salt is selected from the group consisting of salts of

[0068] 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 acid and / or acid salt. Preferably, the aqueous medium, in particular the aqueous solution or aqueous 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 of 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 acids, respectively, in such a small proportion that a person skilled in the art would no longer recognize it as an acid-containing aqueous medium, 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), particularly the aqueous solution or aqueous syrup, does not contain fat, particularly is substantially free of fat. In a further embodiment, the aqueous medium provided in step a), particularly the aqueous solution or aqueous syrup, does not contain oil, particularly is substantially free of oil. In either case, the amount of fat and / or oil in the aqueous medium, particularly the aqueous solution or aqueous syrup, is so small that a person skilled in the art would not assume that the aqueous medium, particularly the aqueous solution or aqueous syrup, contains fat and / or oil. Preferably, the aqueous medium, particularly the aqueous solution or aqueous syrup provided in step a), 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, particularly 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 saccharide. 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 a dextrose equivalent of 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 (based on the total dry matter of the aqueous medium, in particular the aqueous solution or aqueous syrup, respectively) 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.

[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 present invention, in particular the aqueous solution or aqueous syrup, comprises sucrose in an amount (on a total dry matter basis on a total dry matter basis of the aqueous medium, in particular the 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, in particular the aqueous solution or aqueous syrup, provided in step a) comprises sucrose 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).

[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 (based on the total dry matter of the aqueous medium, in particular the 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.

[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, in particular the aqueous solution or aqueous syrup, provided in step a) according to the present invention comprises fructose 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 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.

[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 to 40% by weight of sucrose and 60 to 90% by weight of isomaltulose (based on the total dry matter of the aqueous medium, in particular the aqueous solution or the aqueous syrup, respectively), in particular 20 to 40% by weight and 60 to 80% by weight of sucrose, in particular 20 to 30% by weight and 70 to 80% by weight of isomaltulose.

[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 the 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 syrup, provided in step a) comprises as the only sugars, in particular sucrose, glucose syrup with a dextrose equivalent of 40 (DE 40) and isomaltulose alone, in particular 15 to 35% by weight of sucrose, 15 to 25% by weight of DE 40 and 40 to 70% 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 20 to 30% by weight of sucrose, 20 to 25% by weight of DE 40 and 45 to 60% by weight of isomaltulose.

[0086] Particularly preferably, the aqueous medium provided in step a), in particular an aqueous solution or aqueous syrup, does not contain glucose.Particularly preferably, the aqueous medium provided in step a), in particular an aqueous solution or aqueous syrup, does not contain sucrose.Particularly preferably, the aqueous medium provided in step a), in particular an 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 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 of at least one polysaccharide (based on the total dry matter of the aqueous medium, in particular the aqueous solution or aqueous syrup, respectively). 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 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 of at least one oligosaccharide (based on the total dry matter of the aqueous medium, in particular the aqueous solution or aqueous syrup, respectively). 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, indigestible dextrin, polydextrose, Sucomalt, or combinations thereof.

[0090] Preferably, the aqueous medium provided in step a), in particular the aqueous solution or aqueous 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 aqueous syrup, contains at least one medicinal active ingredient, in particular an antihistamine, an antibiotic, a disinfectant, a microbicide, hexylresorcinol, dextromethorphan hydrobromide, menthol, nicotine, caffeine, a vitamin, zinc, eucalyptus, benzocaine, cetylpyridinium, fluoride, phenylpropanolamine, or other medicinal active ingredients. candy In the preparation of the active substance, the active substance may be contained in an aqueous medium, in particular an aqueous solution or 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 aqueous syrup, comprises at least one flavoring / fragrance. Particularly preferably, the aqueous medium provided in step a), in particular the aqueous solution or aqueous syrup, comprises at least one flavoring / fragrance selected from the group consisting of plant 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 aqueous syrup, comprises at least one flavoring / 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 aqueous syrup).

[0093] In a further preferred embodiment, the aqueous medium provided in step a), in particular the aqueous solution or aqueous syrup, comprises at least one binder, preferably 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, darcin, naringin, dihydrochalcone, neotame, alitame, neohesperidin DC (dihydrochalcone), stevioside, thaumatin, or a mixture 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), particularly an aqueous solution or aqueous syrup, contains at least one colorant. Preferably, the at least one colorant is a synthetic colorant, particularly selected from the group consisting of erythrosine, indigo carmine, allura red, E171, tartrazine, and titanium dioxide. Preferably, the at least one colorant is a natural colorant, particularly selected from the group consisting of carotenoids, such as β-carotene, riboflavin, chlorophyll, anthocyanins, such as beetroot pigments, and betanin. Preferably, the aqueous medium provided in step a), particularly an aqueous solution or aqueous syrup, contains at least one synthetic colorant 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), particularly an aqueous solution or aqueous syrup, contains at least one natural colorant 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 to 9 wt.-%, in particular 1 to 8 wt.-% (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 the at least one emulsifier in an amount of 0 to 5 wt.-%, in particular 1 to 4 wt.-% (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) before 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) before 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, before 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 present invention, in step b) the temperature is 110 to 130°C, in particular 120 to 125°C, in particular 110 to 120°C, in particular 100 to 120°C.

[0105] In a preferred embodiment of the present invention, the pressure in step b) is in the range of 0.1 to 0.4 bar, preferably 0.15 to 0.4 bar, preferably 0.2 to 0.4 bar, preferably 0.25 to 0.4 bar, preferably 0.3 to 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 present invention, the duration of process step b) is from 5 to 30 minutes, in particular from 7 to 28 minutes, in particular from 8 to 27 minutes, in particular from 5 to 25 minutes, in particular from 9 to 25 minutes.

[0108] In a preferred embodiment of the present 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 cooled without heating, for example, by leaving it at room temperature, or by storing or transporting it 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 to 88°C, preferably 74 to 86°C, preferably 76 to 84°C, preferably 78 to 82°C, preferably 80°C.

[0111] In a preferred embodiment of the invention, 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%.

[0112] In a further preferred embodiment of the present invention, the plastic mass obtained in step c) has a water 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 containing isomaltulose in an amount of 50 to 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) The plastic mass obtained in step c) is molded to produce an isomaltulose-containing hard granules characterized by a microcrystalline interface layer having a thickness of 0.1 to 0.3 mm. candy and a process of obtaining The present invention relates to a method comprising:

[0114] The present invention further provides the isomaltulose-containing hard candy In particular, the isomaltulose-containing hard jelly of the present invention can be produced by the method of candy Hard 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 hard 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 originally used.

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

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

[0118] In the present invention, Candy (hard caramel) The core is a thin, closed, microcrystalline surface layer that is not hard. 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" means a reduction in temperature. This term encompasses both active cooling, in particular by the active removal of heat 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 that are linked together 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" means 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 rate of recovery of the product after carrying out the method of the present invention, especially the hard candy After manufacturing, the hard candy High "recovery" therefore means that no or only very little chemical change of the substance, in particular the carbohydrate initially used, preferably the isomaltulose initially used, has occurred during the production process, in particular that only a very small proportion of the substance initially used in the process has been chemically changed, while the majority of the substance remains chemically unchanged and is hard to be used. candy It means to exist within.

[0125] Preferably, high storage stability according to the 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 (each relative to the total weight).

[0126] In the present invention, the terms "comprise" and "have" are interpreted to mean 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 to mean that only the elements explicitly mentioned are covered, and that no other elements are present. In this specific 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 qualitative properties that are irregular. 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 one another or cumulatively to one another in any combination, respectively. This means that for the expression "A, B and / or C", the following disclosures are to be 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 of a numerical value or the second decimal place is not indicated, it is set to 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 obvious, add up to 100% of the composition and / or product when combined with other expressly or technically obvious further components of the composition or product.

[0130] In the present invention, when it is explicitly or implicitly stated that a component is "present", "comprises" or "has" an amount of 0% by weight, this means that the respective component is not present, and in particular is not present, in any measurable amount.

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

[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 aqueous isomaltulose-containing solution thus obtained, which cooled the solution to 100°C. The solution was heated to 105°C under continuous stirring at a pressure of 0.2 bar (process step b)).

[0134] After boiling down, the applied vacuum was released, i.e. atmospheric pressure was reached, the batch cooker was emptied and the boiled down 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 Following the procedure set forth in Example 1, the hard disks shown in Table 1 below were prepared at the temperatures, pressures and times of process step b) set forth in Table 2 below. 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 used 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] JPEG0007815120000002.jpg135158Description Isomaltu. stands for isomaltulose, Sacch. stands for saccharose, DE40 stands for glucose syrup with dextrose equivalent of 40, EHM stands for extra high maltose syrup, Tests 1 to 3 and 18 are reference tests not according to the invention, and the data on the amounts of the ingredients are given in g. [Table 2] JPEG0007815120000004.jpg167168 [Table 3] JPEG0007815120000006.jpg119158 Hard by Tests 6, 9, 10 and 13 candy The thickness of the microcrystal surface layer was measured for each test. 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 solution was increased (Tests 6 to 9).

[0138] Various hard disks manufactured according to Table 1 candy In subsequent stability studies using the same hardware as in Reference Tests 1 to 3 (Table 3), candy showed a significant weight gain after the test, but the hardness of Tests 4 to 17 according to the present invention candy It was found that the hardness of ... candyare kept dry and are characterized by the absence of glucose or a ratio of isomaltulose to glucose syrup of 90:10.

[0139] Also, hard disks manufactured at higher temperatures, i.e., 145°C and atmospheric pressure, candy are hard disks according to the present invention, which have the same composition but are manufactured by different methods. candy It was also found that compared to (e.g. compared to Test 10) it exhibited 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 confirmed. 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] A hard candy (hard caramel), comprising isomaltulose in an amount of 50 to 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 1. 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: a) providing an aqueous medium containing isomaltulose in an amount of 50 to 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 to 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) before 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 of 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) reducing the pressure applied to the aqueous medium to 0.4 bar or less while mixing the aqueous medium at a temperature of up to 130°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 hard candy produced by a manufacturing method including 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. 4. The hard candy according to claim 1, 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, particularly high shape stability.

7. A method for producing an isomaltulose-containing hard candy, comprising: a) providing an aqueous medium comprising isomaltulose in an amount of 50-100% by weight (on a total dry matter basis); b) reducing the pressure applied to the aqueous medium to 0.4 bar or less while mixing the aqueous medium 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) to obtain 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.

8. 8. The process according to claim 7, 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, before step b).

9. 9. The method according to claim 7 or 8, wherein the temperature in step b) is between 110 and 130°C, in particular between 120 and 125°C.

10. 10. The method according to any one of claims 7 to 9, wherein the mixing in step b) is carried out continuously.

11. 11. The method according to claim 7, 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%.

12. 12. The method according to any one of claims 7 to 11, wherein the aqueous medium in step a) comprises sucrose in an amount of up to 40% by weight (on a total dry matter basis).

13. A hard candy according to any one of claims 1 to 6, produced by a method according to any one of claims 7 to 10.

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