METHOD FOR PRODUCING A CONFECTIONERY PRODUCT HAVING A SUGAR-FREE COATING COVERING

Abstract

The present invention relates to a method for producing a confectionery product having a sugar-free coating covering and the products obtained from this method, particularly a confectionery product having a sugar-free coating covering.

Claims

1. A method for the production of a confectionery product having a sugar-free coating covering, comprising the following method steps: a) providing at least one confectionery core, an isomalt-containing coating medium and at least one powdered rice starch isomalt composition, the at least one powdered rice starch isomalt composition having at least 30% by weight of rice starch (based on the total weight of the total dry substance of the at least one rice starch isomalt composition), b) performing an initial coating cycle comprising the following steps: b1) applying the isomalt-containing coating medium to the at least one confectionery core to obtain a coating layer enveloping the core and b2) sprinkling the at least one powdered rice starch isomalt composition onto the coating layer enveloping the at least one confectionery core to obtain a coating film, b3) crystallizing the coating film obtained in method step b2) of the at least one confectionery core having at least one coating film, c) performing at least one subsequent coating cycle comprising the steps: c1) applying the isomalt-containing coating medium to the at least one coating film to obtain at least one further coating layer enveloping the core and c2) sprinkling the at least one powdered rice starch isomalt composition onto the coating layer enveloping the at least one confectionery core to obtain a further coating film, c3) crystallizing the coating film obtained in method step c2) of the at least one confectionery core having at least one coating film, X) performing at least one method step to obtain at least one further coating layer enveloping the core, wherein after method step b) and before method step e), the isomalt-containing coating medium is applied at least once to the at least one coating film to obtain at least one further coating layer enveloping the core without subsequent sprinkling of the at least one powdered rice starch isomalt composition onto the coating layer surrounding the at least one confectionery core, d) wherein at least one drying is performed according to method step b) and e) obtaining a confectionery product having a sugar-free coating covering.

2. The method according to claim 1, wherein the at least one drying in method step d) is performed at a temperature of 35 to 45° C. for 5 to 45 minutes.

3. The method according to claim 1, wherein the drying temperature according to method step d) is higher than the temperature in method steps b) and/or c).

4. The method according to claim 1, wherein method step X) is performed before method step d).

5. The method according to claim 1, wherein the method is performed without the use of gum arabic and TiO.sub.2 and a confectionery product which has a sugar-free, TiO.sub.2-free and gum arabic-free coating covering is obtained.

6. The method according to claim 1, wherein the at least one confectionery core provided in method step a) is a sweet or a non-sweet confectionery core.

7. The method according to claim 1, wherein the confectionery core provided in method step a) is a chewing gum core and a chewing gum having a sugar-free coating covering is thus obtained in method step e).

8. The method according to claim 1, wherein the at least one powdered rice starch isomalt composition has 30 to 80% by weight rice starch (based on total dry substance of the at least one rice starch isomalt composition).

9. The method according to claim 1, wherein the at least one powdered rice starch isomalt composition has a rice starch to isomalt ratio of 30 to 70% by weight to 80 to 20% by weight (based on the total dry substance of rice starch and isomalt).

10. The method according to claim 1, wherein the proportion of the coating covering of the confectionery product is 20 to 60% by weight (based on the total mass of the confectionery product having a sugar-free coating covering).

11. The method according to claim 1, wherein the crystallization time in method step b3) and/or c3) is 2 to 10 minutes.

12. The method according to claim 1, wherein the temperature in method step b) and/or c) is 15 to 30° C.

13. The method according to claim 1, wherein method step c) is performed at least 10 times.

14. The method according to claim 1, wherein method step d) is performed 1 to 5 times after method step b) and/or c).

15. The method according to claim 1, wherein the drying according to method step d) after method step b) is performed after at least 5 performances of method step c).

16. A confectionery product, particularly chewing gum, having a sugar-free coating covering, can be produced, particularly is produced, by a method according to the following method steps: a) providing at least one confectionery core, an isomalt-containing coating medium and at least one powdered rice starch isomalt composition, the at least one powdered rice starch isomalt composition having at least 30% by weight of rice starch (based on the total weight of the total dry substance of the at least one rice starch isomalt composition), b) performing an initial coating cycle comprising the following steps: b1) applying the isomalt-containing coating medium to the at least one confectionery core to obtain a coating layer enveloping the core and b2) sprinkling the at least one powdered rice starch isomalt composition onto the coating layer enveloping the at least one confectionery core to obtain a coating film, b3) crystallizing the coating film obtained in method step b2) of the at least one confectionery core having at least one coating film, c) performing at least one subsequent coating cycle comprising the steps: c1) applying the isomalt-containing coating medium to the at least one coating film to obtain at least one further coating layer enveloping the core and c2) sprinkling the at least one powdered rice starch isomalt composition onto the coating layer enveloping the at least one confectionery core to obtain a further coating film, c3) crystallizing the coating film obtained in method step c2) of the at least one confectionery core having at least one coating film, X) performing at least one method step to obtain at least one further coating layer enveloping the core, wherein after method step b) and before method step e), the isomalt-containing coating medium is applied at least once to the at least one coating film to obtain at least one further coating layer enveloping the core without subsequent sprinkling of the at least one powdered rice starch isomalt composition onto the coating layer surrounding the at least one confectionery core, d) wherein at least one drying is performed according to method step b) and e) obtaining the confectionery product having the sugar-free coating covering.

Description

[0174] The figures show:

[0175] FIG. 1 the sequence of cycles of Trials 1 and 2 of Example 1. The bars represent the amount of coating medium used, the interconnected triangles the amount of powdered Isomalt (ST PF) used and the interconnected circles the amounts of powdered rice starch used (Remy B7).

[0176] FIG. 2 the sequence of cycles of Trials 3, 4 and 5 of Example 1. The bars represent the amount of coating medium used and the interconnected triangles the amount of powdered rice starch isomalt composition used.

[0177] FIG. 3 the sequence of cycles of Trials 6 and 7 of Example 1. The bars represent the amount of coating medium used and the interconnected triangles the amount of powdered rice starch isomalt composition used.

[0178] FIG. 4 the sequence of cycles of Trial 1 of Example 2. The bars represent the amount of coating medium used and the interconnected triangles the amount of powdered rice starch isomalt composition used. The cake diagram reflects the weight ratio between the coating layer and the powder sprinkled on the coating covering of the confectionery product obtained.

[0179] FIG. 5 the sequence of cycles of Trials 2, 3 and 4 of Example 2. The bars represent the amount of coating medium used and the interconnected triangles the amount of powdered rice starch isomalt composition used. The cake diagram reflects the weight ratio between the coating layer and the powder sprinkled on the coating covering of the confectionery product obtained.

[0180] FIG. 6 the sequence of cycles of Trial 5 of Example 2. The bars represent the amount of coating medium used and the interconnected triangles the amount of powdered isomalt-TiO.sub.2 composition used. The cake diagram reflects the weight ratio between the coating layer and the powder sprinkled on the coating covering of the confectionery product obtained.

[0181] The amount of syrup (coating medium) or powder is indicated in grams on the Y-axis in all the diagrams of the figures of Trials 1 to 7 of Example 1 and in all diagrams of the figures of Trials 1 to 5 of Example 2.

[0182] The cycle numbers of the respective trials are indicated on the X-axis in all the diagrams of the figures of Trials 1 to 7 of Example 1 and in all diagrams of the figures of Trials 1 to 5 of Example 2.

[0183] Syrup means coating medium, powder means powdery component for sprinkling (application), for example, isomalt, rice starch, rice starch-isomalt composition or isomalt-TiO.sub.2 composition.

EXAMPLE 1

[0184] In Trials 1 to 7, described below, seven different confectionery products in the form of chewing gum, which have a sugar-free coating covering, were produced.

[0185] Trials 1, 2 and 7 represent control trials not according to the invention. Table 1 shows the compositions of the isomalt-containing coating medium, the powdered rice starch isomalt composition and further ingredients.

[0186] Cores of the following composition were used in Trials 1 and 2:

[0187] Soft chewing gum base 16%, hard chewing gum base 16%, Sorbitol P60 Roquette 29.2%, Isomalt ST PF Beneo 25%, Lycasin 80/55 Roquette 10.6%, menthol spray-dried, Symrise 1.5%, peppermint oil Symrise 1.5%, Acesulfame K Beneo 0.1% and aspartame Beneo 0.1% (percentages based on the total mass of chewing gum base).

[0188] In Trial 2, TiO.sub.2 was added to the coating medium so that the coating covering has TiO.sub.2. The coating covering of all other Trials 1 and 3 to 7 are colorant-free, particularly free of TiO.sub.2.

[0189] Commercially available chewing gum cores were used in Trials 3 to 7.

[0190] 2.5 kg of uncoated cores were used per trial.

TABLE-US-00001 TABLE 1 Composition of the isomalt-containing coating medium, the powdered rice starch-isomalt composition and further ingredients Trial 1 Trial 2 Trial 3 Trial 4 Trial 5 Trial 6 Trial 7 Coating medium Isomalt GS 65.00 67.00 65.00 65.00 65.00 65.00 65.00 [% by weight] Water 32.25 30.00 34.40 34.40 34.40 34.40 34.40 (demineralized) [% by weight] Remy B7 2.50 3.00 — — — — — (rice starch) [% by weight] Sucrose ester 0.25 — 0.50 0.50 0.50 0.50 0.50 SP50 [% by weight] Aspartame/ — — 0.10 0.10 0.10 0.10 0.10 Ace-sulfame K (1:1) [% by weight] Rice starch isomalt application Isomalt ST PF 450 450 — — — — — [g] Remy B7 300 400 — — — — — (rice starch) [g] Mix Isomalt ST — — 590 750 750 750 750 PF + Remy B7 (rice starch) (1:1 [g] Weight of 2.5 2.5 2.5 2.5 2.5 2.5 2.5 uncoated cores [kg] Adding flavor — — — 4 × 20 4 × 20 4 × 20 4 × 20 to the coating [g] Spectra Flechs — — — — 2.10 — — (E1 33 brilliant blue FCF) [g] (Ratio of coating medium to powdered rice starch isomalt composition: Trial 3 60:40, Trial 4: 62:38, Trial 5: 56:44, Trial 6: 56:44, Trial 7: 56:44)

[0191] Table 2 summarizes the production method for each of the seven confectionery products:

TABLE-US-00002 TABLE 2 Production method of the seven confectionery products Trial 1 Trial 2 Trial 3 Trial 4 Trial 5 Trial 6 Trial 7 Coating time [min] 266 215 167 189 159 158 128 Proportion of the 36.1 33.3 30.3 37.2 33.7 33.7 33.6 coating covering [% by weight] Number of phases 10 9 6 6 6 6 6 Number of cycles 74 55 49 57 45 45 44 Temperature coating 60 60 60 60 60 60 60 medium [° C.] (Number of cycles: Number of method steps b), c), d) and X) performed, Number of phases: Number of combinations of several cycles with approximately the same parameters)

[0192] A phase is a combination of a plurality of cycles having approximately the same parameters, such as application quantity, distribution time and crystallization/drying time, wherein these phases can have build-up phases, main phases, smoothing phases and wax phases, each of which can comprise several cycles.

[0193] The exact sequence of the individual production cycles is shown in FIGS. 1, 2 and 3.

[0194] No rice starch isomalt composition was used in the preparation of the chewing gums of Trials 1 and 2. Instead, during the production of the chewing gum for Trials 1 and 2, powdered Isomalt ST PF was sprinkled on the coating layer in the initial coating cycle and in 9 subsequent coating cycles. Powdered rice starch was sprinkled on the coating layer (see FIG. 1) in cycles 11 to 15 and 27 to 36 of Trial 1 and in Trial 2 in cycles 11 to 20 and 22 to 31. Drying was performed at 35° C. for 30 minutes in the respective cycles 21 of Trials 1 and 2. In Trial 1, only one coating layer was applied in cycles 16 to 20 and 22 to 26 and 37 to 74, that is, no powdery composition was sprinkled on. In Trial 2, in cycles 32 to 55, only one coating layer, that is, no powdery composition, was applied.

[0195] Trials 3, 4 and 5 are trials according to the invention. In all three trials, a rice starch isomalt composition (1:1 mixture of Isomalt ST PF and rice starch) was sprinkled on the coating layer in the first ten cycles after the coating medium had been applied (see FIG. 2) (method steps b) and c)). A different number of coating layers was then applied in each case (method step X)) and a drying step (method step d)) was performed with a drying time of 30 min at 35° C. After the drying step, a plurality of subsequent coating cycles (method steps c)) were performed, followed by a plurality of applications of coating layers (method steps X)).

[0196] Trial 6 also represents a trial according to the invention, whereas Trial 7 is not according to the invention, since no drying step (method step d)) was performed therein. In both trials, a rice starch isomalt composition (1:1 mixture of Isomalt ST PF and rice starch) was sprinkled on the coating layer in the first ten cycles after the coating medium had been applied (see FIG. 3) (method steps b) and c)). Two coating layers were then applied (method steps X)). In Trial 6, a drying step (method step d)) was then performed at 35° C. for 30 minutes. 15 subsequent coating cycles (method step c)) were then performed and 17 coating layers were applied without sprinkling the rice starch-isomalt compositions (method step X)). In Trial 7, 15 subsequent coating cycles were performed immediately after the two coating layers had been applied, and 17 coating layers were then applied without sprinkling the rice starch isomalt composition.

[0197] The initial and subsequent coating cycles b) and c) and method steps X) were performed in Trials 1 to 7 at a temperature of 25° C. (temperature in the coating drum).

[0198] The confectionery products produced in Trials 1 to 7 were then examined photographically (see Tables 3 and 4). The brightness (L*) (lightness), the magenta/green value (a*), yellow/blue value (b*), chroma (C*) and the color value angle (chroma, hº) (hue angle) were analyzed (Minolta, CMS, measuring field 3 mm, reflection).

[0199] The confectionery products according to Trial 1 were additionally coated with a layer of wax and measured in a further Trial 1a. In addition, the brightness of reference chewing gums of conventional type, which contain lightening colorants, was examined (reference 1 and reference 2).

TABLE-US-00003 TABLE 3 Photographic examinations of confectionery products Reference Reference Trial 1 Trial Trial 2 Trial Trial 4 Trial 5 Trial 6 Trial 7 1 2 Brightness 90.03 89.84 92.49 92.02 93.83 94.49 92.87 91.10 93.72 92.01 (L*) Magenta/ −0.45 −0.63 −0.48 −0.62 −0.59 −1.93 −0.49 −0.73 −1.53 −1.54 Green value (a*) Yellow/ 2.85 3.34 0.35 3.68 2.58 1.67 2.74 4.08 0.67 5.33 Blue value (b*) Chroma 2.88 3.40 0.59 3.74 2.65 2.55 2.78 4.14 1.67 5.55 (C*) Color 99.07 100.76 143.95 99.62 102.89 139.16 100.12 100.12 156.51 106.08 value angle (h°) (measured without gloss component (filtered out), SCI, Reference 1: Wrigley chewing gum dragée with a coating covering comprising maltitol + TicaPAN; Reference 2: Wrigley chewing gum dragée with coating covering comprising isomalt + TiO.sub.2, Trial 2: TiO.sub.2 in coating covering)

TABLE-US-00004 TABLE 4 Photographic examinations of confectionery products Reference Reference Trial 1 Trial 1a Trial 2 Trial 3 Trial 4 Trial 5 Trial 6 Trial 7 1 2 Brightness 90.00 89.52 91.94 91.43 93.29 93.99 92.70 90.48 93.13 91.67 (L*) Magenta/ −0.49 -0.67 −0.51 −0.66 −0.63 −1.98 −0.52 −0.77 −1.58 −1.59 Green value (a*) Yellow/ 2.90 3.42 0.43 3.78 2.68 1.77 2.82 4.17 0.75 5.44 Blue value (b*) Chroma 2.94 3.48 0.67 3.84 2.75 2.66 2.87 4.24 1.75 5.67 (C*) Color 99.56 101.06 139.76 99.96 103.22 103.22 100.52 100.46 154.73 106.29 value angle (h°) (measured with gloss component, SCE, Reference 1: Wrigley chewing gum dragée with a coating covering comprising maltitol + TicaPAN; Reference 2: Wrigley chewing gum dragée with coating covering comprising isomalt + TiO.sub.2, Trial 2: TiO.sub.2 in coating covering)

[0200] The data obtained in Tables 3 and 4 were obtained using a CM-5 spectrophotometer from Minolta (3 mm measuring field, reflection). It can be seen from Tables 3 and 4 that the chewing gum dragees produced according to Trials 3 to 6 according to the invention are advantageously particularly light despite the absence of TicaPAN (brightener) or TiO.sub.2.

[0201] It can be seen that the chewing gums obtained in Trials 3, 4, 5 and 6 according to the invention have significantly better brightness values, particularly L* values, than the chewing gums from Trials 1 and 7 not according to the invention, which likewise did not contain any colorants, particularly no TiO.sub.2. The TiO.sub.2-containing chewing gum of the comparative trials, obtained in Trial 2 and Reference 2 and Reference 1 (TicaPAN), have a higher brightness due to their TicaPAN and TiO.sub.2 content.

EXAMPLE 2

[0202] In Trials 1 to 5, described below, five different confectionery products in the form of chewing gum, which have a sugar-free coating covering, were produced.

[0203] Black cores of the following composition were used in Trials 1 to 5:

[0204] 16% chewing gum mass, soft, 16% chewing gum mass, hard, 25% Isomalt ST-PF, 28% Sorbitol P60 (Roquette), 10.50% Lycasin, 80/55, Roquette, 1.5% menthol Symrise, 1.5% peppermint oil, Symrise, 0.1% aspartame, Beneo, 0.1% acesulfame K, Beneo, 1% colorant Symcolor LBMFST

[0205] No. 107564.

[0206] 2.5 kg of uncoated cores were used per trial.

[0207] Trial 5 (with isomalt and without rice starch in powdery composition, with TiO.sub.2) represents a control trial not according to the invention. The coating coverings for Trials 1 to 4 contained no colorants, particularly no TiO.sub.2.

[0208] Table 5 below summarizes the compositions of the five chewing gums produced and the method parameters used for production.

[0209] The temperature during application in the initial and subsequent coating cycles b) and c) and in method steps X) was 25° C. (temperature in the coating drum).

TABLE-US-00005 TABLE 5 Compositions of the five chewing gums produced and the method parameters used for production Trial 1 Trial 2 Trial 3 Trial 4 Trial 5 Mixing ratio 50:50 50:50 30:70 70:30 100:0 in the coating powder (sprinkling) of isomalt to rice starch Coating 65.00% 65.00% 65.00% 65.00% 65.00% medium: Isomalt GS Water (de- 34.40% 34.40% 34.40% 34.40% 33.90% mineralized) Sucrose 0.50% 0.50% 0.50% 0.50% — Ester Sisterna SP 50 Aspartame/ 0.10% 0.10% 0.10% 0.10% 0.10% Acesulfame- K (1:1) Titanium — — — — 1.0% dioxide Flavor 4 × 20 — — — — (peppermint oil) [g] Coating 750 750 750 750 — powder (sprinkling) [g] Isomalt — — — — 750 STPF (powder, sprinkle) [g] Coating time 205 180 180 180 135 [min] Proportion 35.8% 32.9% 31.4% 31.4% 36.2% of the coating covering Number of 2 (30 3 (15 3 (15 3 (15 0 drying steps min min min min each) each) each) each) Number of 6/46 5/42 5/42 5/42 4/42 phases/ cycles

[0210] Two method steps d) for drying were performed in Trial 1, using a temperature of 35° C. and for 30 minutes each. In Trials 2, 3 and 4, three method steps d) were performed for drying, wherein each of these method steps was performed using a temperature of 35° C. for 15 minutes each time. No method step d) was performed for drying in Trial 5.

[0211] The initial and subsequent coating cycles b) and c) and method steps X) were performed in Trials 1 to 5 at a temperature of 25° C. (temperature in the coating drum).

[0212] The exact sequence of the individual production cycles is shown in FIGS. 4, 5 and 6. The production of the chewing gum according to Trial 1 is according to the invention. In this trial, a powdered rice starch isomalt composition (50:50 mixture of Isomalt ST PF and rice starch) was sprinkled on the coating layer in the first ten cycles after the coating medium had been applied (see FIG. 4) (method steps b) and c)). Two coating layers were then applied (method step X)) and a drying step (method step d)) was performed at 35° C. for 30 minutes. After this drying step, 15 subsequent coating cycles (method step c)) were performed, followed by a further drying step (method step d)), performed at 35° C. for 30 minutes, followed by applying coating layers 17 times (method step X)). The weight ratio between the coating layer and rice starch isomalt composition in the coating covering of the chewing gum obtained in method step e) is 56:44 (coating layer:rice starch isomalt composition).

[0213] Trials 2, 3 and 4 are also trials according to the invention. In all three trials, a powdered rice starch isomalt composition having different ratios of isomalt ST PF to rice starch was sprinkled on the coating layer in the first five cycles after the coating medium had been applied (see FIG. 5) (method steps b) and c)). In Trial 2, the mixing ratio isomalt to rice starch in the coating powder when sprinkling was 50:50, in Trial 3, 30:70 and in Trial 4, 70:30. A drying step (method step d)) was carried out at 35° C. for 15 minutes after the coating medium had been applied. A rice starch isomalt composition having the above-mentioned variable mixing ratios was then sprinkled on in each case in five further cycles (method steps b) and c)). Two coating layers were then applied (method step X)) and a further drying step (method step d)) was performed at 35° C. for 15 minutes. After this drying step, the coating medium having the above-mentioned powdered rice starch-isomalt compositions was applied 15 times each time (method step c)). After a third drying step (method step d)) at 35° C. for 15 minutes, twelve coating layers were applied in each case (method step X)). The weight ratio between the coating layer and rice starch isomalt composition in the coating covering of the chewing gum obtained in method step e) is 54:46 (coating layer:rice starch isomalt composition).

[0214] Trial 5 is not according to the invention, since only a powdered Isomalt ST PF-TiO.sub.2 composition is used as coating powder and no drying step (method step d)) takes place during the production process. In Trial 5, a powdered isomalt-TiO.sub.2 composition was applied in each case in the first 25 cycles after the coating medium had been applied. 17 coating layers were then applied. In the chewing gum obtained according to Trial 5, the weight ratio between the coating layer and the isomalt-TiO.sub.2 composition is 54:46 (coating layer:isomalt-TiO.sub.2 composition).

[0215] The confectionery products produced in Trials 1 to 5 were then examined photographically (see Table 6). The lightness, the magenta/green value, yellow/blue value, chroma and the hue angle were analyzed (Minolta CM-5, measuring field 3 mm, reflection).

TABLE-US-00006 TABLE 6 Photographic examinations of confectionery products Trial 1 Trial 2 Trial 3 Trial 4 Trial 5 Brightness (L*) 86.08 83.65 81.02 79.62 90.1 Magenta/Green −0.7 −0.69 −0.32 −0.81 −1.28 value (a*) Yellow/ 0.37 0.53 0.49 −0.5 −1.73 Blue value (b*) Chroma (C*) 0.79 0.87 0.58 0.95 2.15 Hue angle (h°) 152.2 142.47 122.88 211.85 233.59

[0216] It can be seen that the products of Trials 1 to 4 according to the invention have an advantageous brightness, particularly brightness L*, despite the absence of TiO.sub.2.