WO2015126346A1

WO2015126346A1 - Glucose syrup-free candy and production method thereof

Info

Publication number: WO2015126346A1
Application number: PCT/TR2015/000067
Authority: WO
Inventors: Seçil ÖZDE; Serdar MARAŞLI
Original assignee: Konya Şeker Sanayi̇ Ve Ti̇caret Anoni̇m Şi̇rketi̇
Priority date: 2014-02-24
Filing date: 2015-02-24
Publication date: 2015-08-27

Abstract

The invention relates to candies manufactured in the food sector. The invention particularly relates to a candy comprising invert sugar (beet sugar syrup) instead of glucose syrup, and the production method of said candy. Said glucose syrup-free candy comprises gelling agent, acidity regulator, liquid sugar, and beet sugar syrup.

Description

DESCRIPTION

GLUCOSE SYRUP-FREE CANDY AND PRODUCTION METHOD THEREOF The Related Art

The invention relates to candies manufactured in the food sector. The invention particuiariy relates to a candy comprising invert sugar (beet sugar syrup) instead of glucose syrup, and the production method of said candy, The Prior Art

Nowadays, candies take an important place in the food sector. Candies are products consumed highly by kids and aduits. Candies especially attract children due to their various shapes, colorful appearances, and tastes. Candy is a food product obtained by cooking sugar and glucose or only sugar, adding acidity regulator to obtain a dough, and adding milk, milk powder, gelatin, fat, and aroma etc. substances according to the type of the product to be produced, and then giving shape and packaging. Candies have carbohydrate structures. The sugar (saccharose) used in candy production is obtained by processing and refining sugar beet or sugar cane. Another important substance used in candy production is glucose, which is obtained from corn starch.

Candies can be categorized into below given groups.

· Hard candy

• Soft candy

• Jelly candy

• Dragee candy

• Nonpareil

* Fruit candies

• Almond paste etc.

• Nougat etc.

• Fondant * Croquant

» Filled candy products

Jelly candies prepared by cooking at lower temperatures than other candy products have an important place in candy products. Since they are cooked at Sower temperatures, their humidity rates are higher (15-20%). Jelly candies are made of gelling agent, sugar, and glucose syrup. Typical structural characteristics of these products are provided by gelling agents. These agents are starch, gelatin, pectin, gum Arabic, and agar. According to the gelling agent used, it is possible to obtain hard, soft, elastic, easy-to-cut etc. candies of various patterns and structures can be obtained.

In general, raw materials used in candy production include: Granulated sugar, glucose syrup, fatty/non-fat milk powder, whey powder, vegetable fats, vegetable oils, cacao butter, butter, gelatine, pectin, cacao powder, cacao liquor, gum base, liquid/powder aromas, colorants, herbal essences, starch, dextrose, maitodextrine, acidity regulator, artificial sweetener, emulsifying agent, ca nauba wax, gum Arabic, shellac, sesame, pistachio, almond, peanut, hazelnut kernels, hazelnut puree, fruit concentrates, fruit sauces, sodium bicarbonate, vitamins, magnesium stearate, glycerin, and table salt.

Glucose syrup is one of the most important raw materials used in candies due to its crystallization control, viscosity, humidity balance, color formation, and sweetening effects. However, use of glucose syrup in candy production negatively affects human health.

Glucose syrups are hydrolysis products obtained from starch. These products are transparent, colourless, and thick nutrient syrups comprising a mixture of glucose sugar, other high molecular weight dextrins, and saccharides. The starch, from which the glucose syrup is obtained, is obtained from wheat, maize, potato, or other vegetables. Since glucose syrup is mostly obtained from corn starch, it is also known as corn syrup. It is known that glucose syrup may cause obesity, heart diseases, diabetes, and liver diseases. Moreover, there is the risk of usage of genetically modified corn in obtaining glucose syrup. Glucose syrup is a preferred raw material, since it is obtained with lower costs. However, use of these syrups in food products poses health risks.

Improvements made in the prior art about this subject are given below.

Patent publication no TR 2008 03610 is entitled: "decorating sugar and production method thereof". Said decorating sugar comprises water; saccharose (table sugar) and/or fructose syrup as sweetener; citric acid and/or trisodium citrate as acidity regulator agent; one or a combination of strawberry, lemon, orange, kiwi, apple, and caramel as aroma; and Tartrazin (E-102), Chocolate Brown (E 155), Allura red (E 129), Brilliant Blue (E 133), Pea Green, and Sunset Yellow (E 1 10) as colouring agent.

Patent publication no RU2280373C1 relates to jelly candies. The jelly candies of the invention comprise geiatine, lactic acid, essence, sodium citrate, and sugar beet. Better product quality and lower costs can be obtained by means of using lactic acid instead of citric acid.

As a result, above said drawbacks and the inadequacy of the prior solutions about the subject have necessitated improvement in the related technical field.

Brief Description of the Invention

The invention is inspired from the prior art situations and aims to solve the above said problems.

Primary purpose of the invention is to produce glucose syrup-free candies. The purpose of the invention is to produce glucose syrup-free candies in continuous systems used in food industry for candy production. A purpose of the invention is to produce candies which pose no harm in terms of health.

Another purpose of the invention is to increase the area of usage of beet sugar syrup.

Another purpose of the invention is to provide beet sugar syrup to the food sector as an important input, Another purpose of the invention is to provide use of raw materials with no risk of genetically modified organisms in candy production.

Another purpose of the invention is to provide use of beet sugar syrup in candy production with a continuous system, without causing early crystallization.

Another purpose of the invention is to provide production of candies with lower costs by beet sugar syrup producers. in order to achieve above said purposes, the invention is a glucose syrup-free candy comprising gelling agent, acidity regulator, liquid sugar, and beet sugar syrup. in order to achieve the purposes of the invention, gelatine solution comprising water and edible gelatine is used as the gelling agent; and citric acid is used as the acidity regulator. Moreover, the candy of the present invention comprises aroma and/or colouring agent.

In an aiternative embodiment of the invention, said candy comprises glazing agent. Vegetable oil, beewax, and carnauba wax are used together as the glazing agent. In order to achieve the purposes of the invention, said candy comprises 19 - 21 % by- weight water, 8,5 - 10% by weight edible gelatine, 35 - 37% by weight liquid sugar, 28 - 34% by weight beet sugar syrup, 1 - 2,5% by weight acidity regulator, 0,5 - 1 ,5% by weight aroma, 0,05 - 0,1 % by weight colouring agent, and 0,05 - 0,2% by weight glazing agent. In order to achieve the above said purposes, the invention is a glucose syrup-free candy production method, comprising the operation steps of:

• Preparing a gelatine solution,

• Mixing liquid sugar and beet sugar syrup with the gelatine solution prepared,

• Cooking the mixture obtained,

» Applying vacuum in order to remove the water found in the cooked mixture,

* Adding acidity regulator to the mixture vacuumed,

♦ Casting and mellowing, and

* Removing from the casts and packaging.

In order to achieve the purposes of the invention, aroma and/or coloring agents are added together with the acidity regulator.

In order to achieve the purposes of the invention, glazing is made via a glazing agent following the operation step of mellowing in casts. Vegetable oil, beewax, and carnauba wax are used together as the glazing agent.

In order to achieve the above said purposes, the invention is a candy comprising beet sugar syrup instead of glucose syrup.

The structural and characteristic features of the invention and all advantages will be understood better in detailed descriptions. Therefore, the assessment should be made taking into account the detailed explanations.

Detailed Description of the Invention

In this detailed description, the glucose syrup-free candy and production method thereof, which is the subject of the invention, wili only be disclosed for better understanding of the subject, and will not form any limiting effect.

The invention comprises a glucose syrup-free candy and the production method of said candy. The candy which is the subject of the invention, comprises gelling agent, sweetener, acidity regulator, aroma, colorant, and glazing agent. During production of said candy, among the preferably used raw materials, edible gelatine is used as the gelling agent; liquid sugar and invert sugar (beet sugar syrup) are used as sweeteners; citric acid is used as an acidity regulator agent; all kinds of aroma and fruit juice concentrates are used as aromas; colorants without E-code as coloring agents; and vegetable oil, beewax, and carnauba wax are used as glazing agents. in the candy production of the present invention, as the sweetener agent, liquid sugar obtained from saccharose (table sugar), and the beet sugar syrup (invert sugar) obtained from said liquid sugar is used instead of glucose syrup.

In Table 1 the raw materials used in candy production which is the subject of the invention and their rates of use are provided.

Table 1 : Ingredients and their rates for the candy of the present invention

In general terms, the candy production method of the invention comprises the operation steps of:

• Preparing a gelatine solution,

• Mixing liquid sugar and beet sugar syrup (invert sugar) with the gelatine solution prepared,

• Cooking the mixture obtained,

• Applying vacuum in order to remove the water found in the cooked mixture, « Adding acidity regulator, aroma, and coloring agent to the mixture vacuumed,

* Casting and mellowing,

* Glazing via a glazing agent,

« packaging.

Gelatine solution is prepared by mixing 1 :2% by weight hot water into gelatine at 80 °C in walied tanks. Liquid sugar, beet sugar syrup, and gelatine solution are measured at the weighing unit and then mixed according to the recipe. The obtained mixture is cooked in the vertical cooking unit from bottom to top continuous feed at 102-104 °C and then sent to the evaporation unit, in order to separate the water found in the mixture, vacuum is applied at 0,3 - 0,45 bars and thus the cooking operation is completed. Cooked mixture taken into storage tanks are sent to batches for addition of acidity- regulator, aroma, and colouring agent. Dozing is made automatically based on the recipe. Afterwards, the mixture obtained is poured into casts. Casts in the form of trays are placed into pallets and brought into conditioning room. After the casts are kept in said rooms at 23 °C for 24 hours, they are emptied and both giazing and starch removal operations are made via glazing agent. Giazed candies are brought into the packaging part via the conveyor belt and then packaged.

The candy of the invention is obtained by using continuous systems designed for making production with glucose syrup. In the prior art, the high sugar ratio of the glucose syrup (corn syrup) used as candy raw material prevents crystallization during mixing after cooking and flow of line. However, high rate of sugars found as much as 10% by weight in com syrup are not found in the structure of beet sugar syrup. Therefore, when beet sugar syrup is used instead of glucose syrup, crystallization starts during the process or during the stage of cooking. This early crystallization prevents continuous operation of the system, in the candy production of the present invention, formation of early crystallization is prevented by means of the usage rate of beet sugar syrup (Table 1 ). In this way, the same production system can be used even when beet sugar syrup is used instead of glucose syrup. With the candy of the invention and the production method thereof, a food product is obtained, which does not have the risk of carrying genetically modified organisms and does not give harm to human health. Sugar beet is converted into value-added industrial products and the area of usage of the sugar syrup obtained from the sugar beet is increased. Development of the producer is supported by spreading the use of sugar beet product. Beet sugar syrup is provided to the food sector as an important input.

The candy of the invention is preferably a soft jelly candy.

Claims

1. A glucose syrup-free candy, and it is characterized in thai; it comprises gelling agent, acidity regulator, liquid sugar, and beet sugar syrup.

2. A candy according to claim 1 , and it is characterized in that; it comprises a gelatin solution formed of water and edible gelatine as the gelling agent.

3. A candy according to claim 1 , and it is characterized in that; it comprises citric acid as the acidity regulator.

4. A candy according to claim 1 , and it is characterized in that; it comprises aroma and/or colouring agent.

5. A candy according to claim 1 , and it is characterized in that; it comprises glazing agent.

6. A candy according to claim 5, and it is characterized in that; it comprises vegetable oil, beewax, and ca nauba wax as the glazing agent.

7. A candy according to claims 1 to 6, and it is characterized in that; it comprises 19 -21 % by weight water, 8,5 - 10% by weight edible gelatine, 35 - 37% by weight liquid sugar, 28 - 34% by weight beet sugar syrup, 1 - 2,5% by weight acidity regulator, 0,5 - 1 ,5% by weight aroma, 0,05 - 0,1 % by weight colouring agent, and 0,05 - 0,2% by weight glazing agent.

8. A glucose syrup-free candy production method, and it is characterized in that; it comprises the operation steps of;

• Preparing a gelatine solution,

· Mixing liquid sugar and beet sugar syrup with the gelatine solution prepared,

• Cooking the mixture obtained,

• Applying vacuum in order to remove the water found in the cooked mixture, • Adding acidity regulator to the mixture vacuumed,

• Casting and mellowing, and

• Removing from the casts and packaging.

9. A method according to ciaim 8, and it is characterized in that; said gelatine solution comprises edible gelatine and water.

10. A method according to claim 8, and it is characterized in that; citric acid is used as the acidity regulator.

11. A method according to claim 8, and it is characterized in that; aroma and/or coloring agents are added together with the acidity regulator.

12. A method according to claim 8, and it is characterized in that; following the operation step of mellowing in casts, glazing is made via a glazing agent.

13. A method according to ciaim 9, and it is characterized in that; vegetable oil, beewax, and carnauba wax are used as the glazing agent.

14. A method according to claim 8 to 13, and it is characterized in that; it comprises: 19 - 21% by weight water, 8,5 - 10% by weight edible gelatine, 35 - 37% by weight liquid sugar, 28 - 34% by weight beet sugar syrup, 1 - 2,5% by weight acidity regulator, 0,5 - 1 ,5% by weight aroma, 0,05 - 0,1% by weight colouring agent, and 0,05 - 0,2% by weight glazing agent.

15. A candy comprising beet sugar syrup instead of glucose syrup.