NOVEL SOFT CANDY CONTENT AND PRODUCTION PROCESS THEREOF

Abstract

Disclosed are a collagen hydrolyzate added soft candy and production process thereof. The soft candy is rich in collagen and also contains prebiotics. It contains inulin as a prebiotic. Alternatives to collagen hydrolyzate added soft candy are also disclosed. An alternative to the soft candy is in the form containing fish-derived gelatin and collagen hydrolyzate, and an alternative is in a sugar-free form for diabetics. There is also a glucose syrup-free alternative.

Claims

1. A production process of a novel soft candy, wherein the process includes the following steps: mixing collagen hydrolyzate and gelatin in a mixer (100); dissolving the Collagen hydrolyzate-Gelatin powder mixture in water (110); holding Collagen hydrolyzate-Gelatin solution in a mixer (120); mixing Collagen hydrolyzate-Gelatin solution with glucose syrup and sugar (130); dissolving inulin in water and adding sorbitol (140); combining the collagen hydrolyzate-gelatin solution with the inulin-sorbitol solution (150); cooking step (160); delivering the cooked mixture to a vacuum tank and then to an intermediate tank (170); adding dye, aroma and acid solution to the mixture (180); depositing the products in starch (190); resting and separating from starch stage (200); an oil-coating step (210); and a Nitrogen filling-Packaging step (220).

2. A production process according to claim 1, wherein the step of mixing gelatin with collagen hydrolyzate (100) comprises mixing collagen and gelatin for 5-20 min, by means of a mixer or similar mixing equipment, and delivering the mixture to the weighing tank.

3. A production process according to claim 1, wherein the step of dissolving collagen hydrolyzate-gelatin powder mixture in water (110) comprises dissolving the collagen-gelatin mixture within water in range of 10-30% within a weighing tank with a wall temperature of 60-90° C. for 5-20 min, by mixing by means of a mixer of similar equipment.

4. A production process according to claim 1, wherein the step of holding the collagen-gelatin solution (120) comprises bringing the collagen hydrolyzate-gelatin solution prepared in the previous step into the gelatin intermediate tank with a wall temperature of 60-90° C., and holding the solution for 0-45 min.

5. A production process according to claim 1, wherein the step of mixing the collagen hydrolyzate-gelatin solution with glycose syrup and sugar (130) comprises bringing the solution held in the previous step into the gelatin intermediate tank with a wall temperature of 60-90° C. and adding sugar and mixing for 5-20 min, with a mixer or similar mixing equipment.

6. A production process according to claim 5, wherein the step of mixing collagen hydrolyzate-gelatin solution with glucose syrup and sugar for a glucose syrup-free alternative product (130) comprises adding only sugar to the collagen hydrolyzate-gelatin solution.

7. A production process according to claim 5, wherein the step of mixing collagen hydrolyzate-gelatin solution with glucose syrup and sugar for alternative product for people with diabetes (130) comprises using maltitol syrup instead of glucose syrup.

8. A production process according to claim 1, wherein the step of dissolving inulin in water and adding sorbitol (140) comprises dissolving the inulin solution within the inulin solution tank with wall temperature between 30-65° C. in 2-10% by weight of water in the range of 30-60° C., and then adding sorbitol and pectin and mixing for 5-20 min, by means of a mixer or similar mixing equipment.

9. A production process according to claim 7, wherein it may be carried out, in the step of dissolving the inulin in water and adding sorbitol (140), before, after, or simultaneously with the following steps. the step of mixing collagen and gelatin in a mixer (100); the step of dissolving the Collagen hydrolyzate-Gelatin powder mixture in water (110); the step of holding Collagen hydrolyzate-Gelatin solution in a mixer (120); the step of mixing Collagen hydrolyzate-Gelatin solution with glucose syrup and sugar (130).

10. A production process according to claim 1, wherein the step of combining the inulin-sorbitol solution with the collagen-gelatin solution (150) comprises dissolving inulin in water with the solution as a result of mixing Collagen hydrolyzate-Gelatin solution with glucose syrup and sugar (130), and mixing the solution formed as a result of the step of adding sorbitol (140) in a dough intermediate tank with a wall temperature of 60-90° C. for 5-20 min, by means of a mixer or similar mixing equipment.

11. A production process according to claim 10, wherein the step of combining the inulin-sorbitol solution with the collagen hydrolyzate-gelatin solution for an alternative product for people with diabetes (150) comprises removing the solution after the step of holding the collagen hydrolyzate-gelatin solution (120) and only adding sorbitol.

12. A production process according to claim 1, wherein the cooking step (160) comprises bringing the mixture combined in the dough intermediate tank into the cooker and subjecting to the cooking process for 1-5 min at the temperature in the range of 105-120° C.

13. A production process according to claim 1, wherein the step of delivering the cooked mixture to the vacuum tank and then to the intermediate tank (170) comprises vacuuming the cooked mixture in the vacuum tank with a suction power of 200-600 mm and delivering to the intermediate tank.

14. A production process according to claim 1, wherein the step of adding dye, aroma and acid solution to the mixture (180) comprises delivering the mixture from the intermediate tank to the gravomat, adding dye to the batches and mixing them, by means of a mixing equipment to function as a mixer, adding flavor and acid solution respectively while the mixer is in the operating state and incorporating Vitamin C to the process together with the acid solution, wherein the mixing step generally takes for 5-20 min.

15. A production process according to claim 1, wherein the step of depositing the products in starch (190) comprises depositing the mixture obtained in a medium with a wall temperature of 60-90° into the spaces in the starch trays in different shapes and printing.

16. A production process according to claim 1, wherein the step of resting and separating from the starch (200) comprises resting the printed products for 20-50 hours.

17. A production process according to claim 1, wherein the oil-coating step (210) comprises coating the rested products with oil, wherein preferably the coating oil is an oil, consisting of waxes such as palm oil, coconut oil, carnauba, and beeswax.

18. A production process according to claim 1, wherein the nitrogen filling packaging step (220) comprises filling the oil-coated products with nitrogen and packaging.

19. A novel soft candy content, wherein the soft candy includes collagen hydrolyzate in the range 0-25% by weight, glucose syrup in the range of 10-40%, gelatin in the range of 3-15%, pectin in the range of 0-3%, inulin in the range of 0-20%, sugar in the range of 10-40%, sorbitol in the range of 0-10% and Vitamin C in the range of %0-5.

20. A soft candy according to claim 19, wherein an alternative for people with diabetes includes collagen hydrolyzate in the range 0-25%, gelatin in the range of 3-15%, pectin in the range of 0-3%, sorbitol in the range of 0-10%, isomalt in the range of 1-20%, maltitol syrup in the range of 10-70%, sucralose or stevia in the range of 0.02-0.1% and Vitamin C in the range of %0-5.

21. A soft candy according to claim 19, wherein an alternative without glycose syrup includes collagen hydrolyzate in the range 0-25%, gelatin in the range of 3-15%, sugar in the range of 10-40%, pectin in the range of 0-3%, maltodextrin in the range of 10-50%, inulin in the range of 0-20%, sorbitol syrup in the range of 0-10% and Vitamin C in the range of %0-5.

22. A soft candy according to claim 19, wherein a fish-derived alternative includes fish-derived collagen hydrolyzate in the range 0-25%, sorbitol in the range of 0-10%, glycol syrup in the range of 10-40%, sugar in the range of 10-40%, fish-derived gelatin in the range of 3-15%, pectin in the range of 0-3%, inulin in the range of 0-20% and Vitamin C in the range of %0-5.

Description

DESCRIPTION OF THE DRAWINGS

[0039] FIG. 1 is a flow chart showing the production steps of soft candy of the invention.

PROCESS FLOW CHARTS TO SERVE FOR DESCRIBING THE INVENTION

[0040] 100—The step of mixing collagen hydrolyzate and gelatin in a mixer [0041] 110—The step of dissolving the Collagen hydrolyzate-Gelatin powder mixture in water [0042] 120—The step of holding Collagen hydrolyzate-Gelatin solution in a mixer [0043] 130—The step of mixing Collagen hydrolyzate-Gelatin solution with glucose syrup and [0044] sugar [0045] 140—The step of dissolving inulin in water and adding sorbitol [0046] 150—The step of combining the collagen hydrolyzate-gelatin solution and inulin-sorbitol solution [0047] 160—The cooking step [0048] 170—The step of delivering the cooked mixture to the vacuum tank and then to the intermediate tank [0049] 180—The step of adding dye, aroma and acid solution to the mixture [0050] 190—The step of depositing the products in starch [0051] 200—The step of resting and separating from starch stage [0052] 210—The oil-coating step [0053] 220—The Nitrogen filling-Packaging step

DETAILED DESCRIPTION OF THE INVENTION

[0054] With the soft candy of the present invention, it is aimed to obtain a soft candy that is more nutritious, especially rich in collagen content and with prebiotic properties and can consume with pleasure basically compared to the state of the art. The soft candy of the invention takes its prebiotic property from inulin.

[0055] The production method of the soft candy of the invention can be summarized basically as forming a solution by mixing collagen hydrolyzate with gelatin and sorbitol with inulin separately, then mixing these two solutions with sugar and glucose syrup and subjecting to cooking and vacuuming processes. Then, dye, aroma and acid solution are added to the mixture and finally the product is deposited in starch and packaged at the end of resting, separation from starch and oil-coating processes.

[0056] When examined in detail the production process of the soft candy according to the invention consists of the following steps. [0057] The step of mixing collagen hydrolyzate and gelatin in a mixer (100) [0058] The step of dissolving the Collagen hydrolyzate-Gelatin powder mixture in water (110) [0059] The step of holding Collagen hydrolyzate-Gelatin solution in a mixer (120) [0060] The step of mixing Collagen hydrolyzate-Gelatin solution with glucose syrup and sugar (130) [0061] The step of dissolving inulin in water and adding sorbitol (140) [0062] The step of combining the collagen hydrolyzate-gelatin solution with the inulin-sorbitol solution (150) [0063] The cooking step (160) [0064] The step of delivering the cooked mixture to the vacuum tank and then to the intermediate tank (170) [0065] The step of adding dye, aroma and acid solution to the mixture (180) [0066] The step of depositing the products in starch (190) [0067] The step of resting and separating from starch stage (200) [0068] The oil-coating step (210) [0069] The Nitrogen filling-Packaging step (220)

[0070] In order to obtain the soft candy according to the invention, the steps mentioned above are carried out. Detailed explanation of these steps is given below. Flow chart for the process is shown in FIG. 1.

[0071] The Step of Mixing Collagen Hydrolyzate and Gelatin in a Mixer (100)

[0072] In this step, collagen hydrolyzate and gelatin are subjected to mixing process in the mixer for 5-20 min and the mixture is sent to the weighing tank. A manual mixing can be done apart from the mixer, but mixing with a mixer is preferred to ensure homogeneity.

[0073] The Step of Dissolving the Collagen Hydrolyzate-Gelatin Powder Mixture in Water (110)

[0074] In this step, the powdered collagen hydrolyzate-gelatin mixture is mixed to be dissolved in the range of 10-30% water by weight for 5-20 min. The process takes place in a walled tank and the wall temperature should be in the range of 60-90° C.

[0075] The Step of Holding Collagen Hydrolyzate-Gelatin Solution in a Mixer (120)

[0076] In this step, the collagen hydrolyzate-gelatin solution prepared in the previous step is sent to another tank. Here, the solution is kept in the range of 0-45 min. The wall temperature of the gelatin intermediate tank should be in the range of 60-90° C.

[0077] The Step of Mixing Collagen Hydrolyzate-Gelatin Solution with Glucose Syrup and Sugar (130)

[0078] The solution kept in this step is brought to the dough weighing tank with a wall temperature of 60-90° C. It is subjected to the mixing process for 5-20 min by adding glucose syrup and sugar. Mixing is preferably carried out by means of a mixer or similar equipment. Maltitol syrup will be used instead of glucose syrup in this step in the production process of the alternative to the soft candy of the invention for diabetics. In the production process of the glucose syrup-free alternative to the soft candy of the present invention, only sugar will be added in this step.

[0079] The Step of Dissolving Inulin in Water and Adding Sorbitol (140)

[0080] In this step, the inulin is dissolved in water in the range of 30-60° C. in the inulin solution tank and then mixed for 5-20 min by adding sorbitol and pectin. The amount of water should be in the range of 2-10% by weight. The wall temperature of the inulin intermediate tank should be in the range of 30-65° C. Inulin will not be used in the production of the alternative to the soft candy of the invention for diabetics, so this step will not be carried out.

[0081] The Step of Combining the Collagen Hydrolyzate-Gelatin Solution with the Inulin-Sorbitol Solution (150)

[0082] In this step, the inulin is dissolved in water with the solution obtained as a result of the step of mixing the Collagen hydrolyzate-Gelatin solution with glucose syrup and sugar (130) and the solution obtained as a result of the step of adding the sorbitol (140) is mixed in the premix intermediate tank for 5-20 min, preferably by means of a mixer or similar mixing equipment. The tank wall temperature should be between 60-90° C. In the production of the alternative to the soft candy of the present invention for diabetics, the solution is taken after the step of mixing the Collagen hydrolyzate-Gelatin solution with glucose syrup and sugar (130) and only sorbitol is added in this step.

[0083] The Cooking Step (160)

[0084] In this step, the mixture combined in the dough intermediate tank is brought to the cooker and is subjected to the cooking process at a temperature of 105-120° C. for 1-5 min.

[0085] The Step of Delivering the Cooked Mixture to the Vacuum Tank and then to the Intermediate Tank (170)

[0086] In this step, the cooked mixture is brought to the vacuum tank, preferably with a suction power of 200-600 mm Hg, vacuumed and sent to the intermediate tank.

[0087] The Step of Adding Dye, Aroma and Acid Solution to the Mixture (180)

[0088] In this step, paint is added to 30-45 kg batches from the mixing intermediate tank and mixed. The mixer may preferably be a mixing equipment to function as a mixer etc. Then the aroma and acid solution are added respectively. During the addition of the aroma and acid solution, the mixer is in the operating state and generally the mixing time is in the range of 5-20 minutes. The acidity balance is achieved by adding the acid solution, and the coloring of the product is made by adding dye. In addition, the Vitamin C content of the soft candy of the invention is added in the form of a solution in this step.

[0089] The Step of Depositing the Products in Starch (190)

[0090] The mixture obtained in this step is deposited into the spaces in the starch trays, which can be in different shapes, and the printing process of the products takes place. The wall temperature should be in the range of 60-90° C.

[0091] The Step of Resting and Separating from Starch Stage (200)

[0092] In this step, the printed products are rested for 20-50 hours and separated from starch.

[0093] The Oil-Coating Step (210)

[0094] In this step, the products that are rested and separated from starch are covered with oil. The coating oil is preferably an oil consisting of waxes such as palm oil, coconut oil, carnauba, and beeswax and used to polish the products and prevent sticking.

[0095] The Nitrogen Filling-Packaging Step (220)

[0096] In this step, the products covered with oil are filled with nitrogen and packaged.

[0097] The basic process steps for the production of the soft candy according to the invention have been detailed above. There are two separate solutions prepared before the step of combining the Collagen hydrolyzate-Gelatin solution with the Inulin-Sorbitol solution (150). These solutions are prepared individually. The following steps may occur before or after the step of dissolving the inulin in water and adding the sorbitol (140) or it may be simultaneous. However, the order of these steps cannot change. The Collagen hydrolyzate-Gelatin mixture obtained as a result of the following four steps is combined with the inulin solution prepared in a separate tank. [0098] The step of mixing collagen hydrolyzate and gelatin in a mixer (100) [0099] The step of dissolving the Collagen hydrolyzate-Gelatin powder mixture in water [0100] The step of holding Collagen hydrolyzate-Gelatin solution (120) [0101] The step of mixing Collagen hydrolyzate-Gelatin solution with glucose syrup and sugar (130)

[0102] At the end of the process of the invention, in addition to this basic product, sugar-free soft candy and soft candy alternatives without glucose syrup can be created. Another alternative would be in the form of a soft candy containing fish-derived gelatin instead of sources such as beef or pork.

[0103] The percentage amounts by weight of soft candy of the invention and the components of its alternatives are listed below.

TABLE-US-00001 TABLE 1 Components of the soft candy according to the invention and their percentage amounts by weight Component Amount (%) Glycose Syrup 10-40 Gelatin  3-15 Pectin 0-3 Collagen Hydrolyzate  0-25 Inulin  0-20 Sugar 10-40 Sorbitol  0-10 Vitamin C (Ascorbic acid, sodium ascorbate) 0-5

[0104] According to the above table, the soft candy of the invention will contain glucose syrup in the range of 10-40% by weight, gelatin in the range of 3-15%, pectin in the range 0-3%, collagen hydrolyzate in the range 0-25%, inulin between 0-20%, sugar in the range of 10-40%, sorbitol in the range of 0-10% and Vitamin C in the range of 0-5% (Ascorbic acid, sodium ascorbate).

[0105] In an alternative to the soft candy of the present invention, sugar and glucose syrup will not be added in the step of mixing the Collagen hydrolyzate-Gelatin solution of the production process with glucose syrup and sugar (130) and isomalt, maltitol syrup and sucralose or stevia will be added to replace the sugar. Also, because of its low sugar content, the step of dissolving inulin in water and adding sorbitol (140) will not be included in this alternative. This sugar-free alternative is suitable for the consumption by people with diabetes. The table showing the components and their percentage amounts by weight of soft candy for people with diabetes is given below.

[0106] Compared to the soft candy in Table 1, the gelatin, collagen hydrolyzate, sorbitol and Vitamin C ratios of the soft candy for people with diabetes remain the same and instead of sugar and glucose syrup, 1-20% isomalt and/or 10-70% maltitol syrup, 0.02-0.1% sucralose or stevia sweeteners are used.

TABLE-US-00002 TABLE 2 Components of the alternative to the soft candy of the invention for people with diabetes and their percentage amounts by weight Component Amount (%) Gelatin 3-15 Pectin 0-3  Collagen hydrolyzate 0-25 Sorbitol 0-10 Isomalt 1-20 Maltitol Syrup 10-70  Sucralose or Stevia 0.02-0.1  Vitamin C (Ascorbic acid, sodium ascorbate) 0-5 

[0107] As given above, in the soft candy alternative for people with diabetes, gelatin in the range of 3-15%, collagen hydrolyzate in the range of 0-25%, sorbitol in the range of 0-10%, isomalt in the range of 1-20%, maltitol syrup in the range of 10-70%, sucralose or stevia in the range of 0.02-0.1% and Vitamin C in the range of 0-5% will be used.

[0108] An alternative to the soft candy of the present invention can be prepared without glucose syrup. The percentage amounts by weight of the soft candy without glucose syrup with their components are listed below. In the soft candy alternative without glucose syrup, compared with Table 1, it appears that glucose syrup has been removed from the composition and pectin and maltodextrin are added. The addition of pectin and maltodextrin occurs in the step of mixing the collagen hydrolyzate-gelatin solution of the production process of the invention with glucose syrup and sugar (130). In this step, glucose syrup will not be used, maltodextrin will be added instead of glucose syrup.

TABLE-US-00003 TABLE 3 Components of the alternative without glucose syrup to the soft candy of the invention and their percentage amounts by weight Component Amount (%) Gelatin  3-15 Collagen Hydrolyzate  0-25 Sugar 10-40 Pectin 0-3 Maltodextrin 10-50 Inulin  0-20 Sorbitol  0-10 Vitamin C (Ascorbic acid, sodium ascorbate) 0-5

[0109] As given in Table 3, in soft candy without glucose syrup, gelatin in the range of 3-15% by weight, collagen hydrolyzate in the range of 0-25%, sugar in the range of 10-40%, pectin in the range of 0-3%, maltodextrin in the range of 10-50%, inulin in the range of 0-20%, sorbitol in the range of 0-10% and Vitamin C in the range of 0-5% will be used. Another alternative to a soft candy containing fish-derived gelatin instead of sources such as beef or pork may also be created.

[0110] The percentage amounts by weight of the soft candy containing fish-derived gelatin with their components are listed below.

[0111] For people who do not want to consume beef or pork-derived components, the difference of alternative soft candy from the basic content in Table 1 is the use of fish-derived gelatin and collagen hydrolyzate. The addition of pectin will take place in the production process of the soft candy of the invention “in the step of dissolving inulin in water and adding sorbitol (140)”.

TABLE-US-00004 TABLE 4 Components of the fish-derived alternative to the soft candy of the invention and their percentage amounts by weight Component Amount (%) Glycose Syrup 10-40 Sugar 10-40 Fish-derived gelatin  3-15 Fish-derived collagen hydrolyzate  0-25 Sorbitol  0-10 Pectin 0-3 Inulin  0-20 Vitamin C (Ascorbic acid, sodium ascorbate) 0-5

[0112] As given in the table above, in the fish-derived soft candy, glucose syrup in the range of 10-40% by weight, sugar in the range of 10-40%, fish-derived collagen hydrolyzate in the range of 0-25%, fish-derived gelatin of in the range of 3-15%, pectin in the range of 0-3%, inulin in the range of 0-20%, and Vitamin C (Ascorbic acid, sodium ascorbate) in the range of 0-5% will be used.

[0113] The soft candy and three different alternatives obtained at the end of the process of the invention are a product which of content can be consumed by all ages in a pleasant and entertaining way that appeals to different audiences. At the same time, thanks to its high protein content, it has a nutritional value and helps to provide the amount of collagen needed daily, while it is beneficial for probiotics and intestines with its prebiotic (inulin). The soft candy of the invention can be colored by using natural or artificial colorants in the step of adding dyes, aroma, and acid solution to the mixture (180) in the production process and can also be flavored with different natural or artificial flavors. Different ways of presentations can be provided by using different molds “in the step of depositing products in starch (190)”.

INDUSTRIAL APPLICABILITY OF THE INVENTION

[0114] The soft candy of the invention and its alternative compositions are a product to be produced by packaging a certain amount. The said soft candy and its alternative compositions can be consumed at any time of the day without restriction on portion sizes.