Boiled sugar sweet comprising non-fructosylated α-galactooligosaccharides

Abstract

The present invention concerns a hard candy comprising a mixture of sugars composed of glucose and non-fructosylated -galacto-oligosaccharides in particular proportions. It also concerns a method of manufacturing said candies, as well as the utilization, for manufacturing a hard candy, of a composition that includes the aforementioned mixture.

Claims

1. A hard candy comprising a mixture of sugars comprising, in dry material: no more than 5% by weight of glucose and fructose, 0 to 30% DP2, at least 30% by weight of DP3, no more than 60% by weight of DP4+, where DPn designates non-fructosylated -galacto-oligosaccharides having a degree of polymerization equal to n and the percentages are expressed with respect to the weight of the mixture of sugars.

2. The candy according to claim 1, wherein the candy is obtained from a legume source.

3. The candy according to claim 1, comprising at least one of: an increase in water absorption, after a period of five days in storage, unwrapped, at 20-25 C. after being manufactured, of less than 0.15%, the water absorption being expressed by the variation in weight of the sample with respect to its initial weight, or a hard, non-sticky surface texture after 24 days of storage, unwrapped, at 20-25 C., or a glass transition temperature (Tg), measured by DSC, of more than 35 C., or a water content, measured by the Karl-Fischer method, just after cooling or after 24 days, of between 3 and 6%.

4. A composition for the manufacture of hard candy, including a mixture of sugars composed, in dry material, of: no more than 5% by weight of glucose, 0 to 30% DP2, at least 30% by weight of DP3, no more than 60% by weight of DP4+, where DPn designates non-fructosylated -galacto-oligosaccharides having a degree of polymerization equal to n and the percentages are expressed with respect to the weight of the mixture of sugars.

5. The candy according to claim 2, comprising at least one of: an increase in water absorption, after a period of five days in storage, unwrapped, at 20-25 C. after being manufactured, of less than 0.15%, even less than 0.1%, the water absorption being expressed by the variation in weight of the sample with respect to its initial weight, or a hard, non-sticky surface texture after 24 days of storage, unwrapped, at 20-25 C., or a glass transition temperature (Tg), measured by DSC, of more than 35 C., or a water content, measured by the Karl-Fischer method, just after cooling or after 24 days, of between 3 and 6%.

6. The candy according to claim 2, where the legume source is at least one of soy molasses, peas, chickpeas or fava beans.

7. The candy according to claim 3, wherein the increase in water absorption, after a period of five days in storage, unwrapped, at 20-25 C. after being manufactured, is less than 0.1%.

8. The candy according to claim 3, wherein the glass transition temperature (Tg), measured by DSC is more than 40 C.

9. The candy according to claim 3, wherein the glass transition temperature (Tg), measured by DSC is more than 45 C.

10. The candy according to claim 5, wherein the glass transition temperature (Tg), measured by DSC is more than 40 C.

11. The candy according to claim 5, wherein the glass transition temperature (Tg), measured by DSC is more than 45 C.

12. A method of manufacturing hard candies according to claim 1, comprising: a) the preparation of a composition including a mixture of sugars as described in claim 1, said composition having a content of dry materials between 60 and 85% by weight, b) the cooking of the composition at a temperature of 130 to 150 C. at atmospheric pressure, or at a lower temperature in a vacuum, c) the addition of one or more additives, d) the recovery of the massecuite obtained upon completion of step (c), e) the forming of the candies by molding or forming, f) the cooling of the candies.

13. The method according to claim 12, wherein the cooking temperature is between 130 and 140 C. for the methods of manufacturing molded candies and between 135 and 145 C. for the methods of manufacturing formed candies.

Description

(1) The invention will now be illustrated by the following non-limiting examples, taken in combination with the appended FIGURE that illustrates the water absorption curve of candies according to the invention and according to the prior art.

EXAMPLES

Example 1: Manufacture and Sensory Evaluation of Hard Candies According to the Invention

(2) Hard candies were prepared from different mixtures of sugars from legumes, according to the general method described above, and having the following compositions (in percentages by weight): Soy base: 0% DP1; 24% DP2; 76% DP3; 0% DP4+ Pea base: 0% DP1; 7% DP2; 48% DP3; 45% DP4+ Chickpea base: 0% DP1; 6% DP2; 88% DP3 (of which ciceritol=64%); 6% DP4+ Fava bean base: 0% DP1; 7% DP2; 30% DP3; 63% DP4+, Where DP1 designates glucose and DP2, DP3 and DP4+ designate respectively non-fructosylated alpha-oligosaccharides with a degree of polymerization equal to 2, equal to 3 and greater than or equal to 4.
The cooking was done on a hot plate. The cooking tests were begun at 115 C. for all syrups, then the temperature was increased in 5 C. stages until reaching the lowest temperature at which the candies could be molded. The temperature was then increased again in order to obtain a rather viscous mass for manufacturing candies by forming. The candies thus obtained were evaluated visually and by touch in order to evaluate their stickiness and their hardness after 24 days of storage, unwrapped, at 25 C. The evaluation of the more or less hard texture of the surface of the candies was done by exerting a slight pressure on the surface with a stainless-steel spatula.

(3) Candies prepared in the same way from Lycasin HBC and Isomalt were used as controls.

(4) The results of these evaluations are shown in Table 1 below. It can be seen from this table that -GOS-based syrups according to the invention allow candies to be obtained by forming at a lower temperature than those prepared from syrups from the prior art. Moreover, the candies thus obtained are just as hard and just as non-sticky as those of the prior art.

Example 2: Water Absorption Test

(5) Two samples were evaluated from each of the molded candies obtained as described in Example 1 and preserved for 24 days, unwrapped, at 25 C. Each candy was weighed after manufacture, then every day for four days, and finally every two or three days. FIG. 1 shows the results obtained for the candies judged to be hard and non-sticky or slightly sticky, according to Example 1.

(6) It can be observed in this FIGURE that in the beginning, the isomalt candies have significant water absorption, which then completely stops. This phenomenon is well known to a person skilled in the art, and corresponds to the water absorption necessary for the formation of surface crystals that quickly form a very effective protection against water absorption. A similar phenomenon can be observed with the Lycasin HBC, with a quick absorption of water at the beginning, then a slowdown, but unlike the isomalt, a certain hygroscopicity is maintained throughout storage, which contributes to a softening of the candies.

(7) On the contrary, -GOS-based candies according to the invention show very weak hygroscopicity, which results in a lower water absorption than what was obtained with candies of the prior art, but this does not seem to be due to the formation of a crystalline layer on the surface, which remains perfectly shiny, unlike candies of the prior art.

(8) TABLE-US-00001 TABLE 1 Forming Syrup used Molding temperatures temperatures Sticky Hardness (texture) Lycasin 120-150 C. 150-155 C. 120-130 C.: melted Soft or pliable HBC 135 C.: sticky 140 C.: slightly sticky 145-155 C.: non-sticky Isomalt 120-190 C. 190 C. 120-135 C.: melted 140-155 C.: pliable 140-150 C.: sticky 160-180 C.: rather hard 155 C.: slightly sticky 185-190 C.: hard 160-190 C.: non-sticky Soy base 120-140 C. 140-145 C. 120-130 C.: melted 135 C.: pliable 135 C.: sticky 140 C.: rather hard 140 C.: slightly sticky 145 C.: hard 145 C.: non-sticky Chickpea 120-135 C. 135-140 C. 120-125 C.: melted 130 C.: pliable base 130 C.: sticky 135 C.: rather hard 135 C.: slightly sticky 140 C.: hard 140 C.: non-sticky Pea base 120-130 C. 130-140 C. 120 C.: melted 125 C.: pliable 125 C.: sticky 130 C.: rather hard 130 C.: slightly sticky 135-140 C.: hard 135-140 C.: non-sticky Fava bean 120-125 C. 125-135 C. 120 C.: melted 125 C.: pliable base 125 C.: sticky 130 C.: rather hard 130 C.: slightly sticky 135 C.: hard 135 C.: non-sticky

Example 3: Measuring the Glass Transition Temperature

(9) Glass transition temperature (Tg) analyses were carried out by DSC on two samples of stable candies obtained according to Example 1, from compositions according to the invention having different DPn profiles, situated at the extremes of the ranges described previously.

(10) The Tg measurement makes it possible to predict the behavior of the candies at their usual storage temperature. Indeed, when the Tg is lower than the storage temperature, a cold-flow phenomenon is observed, which can occur even in the absence of absorption of water.

(11) The results of these measurements are presented in Table 2 below.

(12) TABLE-US-00002 TABLE 2 Cooking temperature Syrup used ( C.) Tg ( C.) Fava bean base 135 46.2 Soy base 145 47.2

(13) It therefore appears that candies obtained from -GOS compositions according to the invention have a Tg higher than 40 C., which makes it possible to discard any risk of cold flow and guarantees that these candies will preserve the hard surface during storage.

Example 4: Recipes for Candies According to the Invention

(14) Hard candies having the following composition were prepared in a manner that is conventional for a person skilled in the art:

(15) TABLE-US-00003 Red/plum fruit-flavored candies Soy base 1.sup.(1) 50 g Citric acid monohydrate 175 mg Red fruit flavoring 110 mg Plum flavoring 130 mg Natural carmine coloring 70 g Intense sweetener.sup.(2) 10 mg .sup.(1)According to Example 1 .sup.(2)OnlySweet FAKW 945 Stevia modifyer (WILD FLAVORS INC.)

(16) TABLE-US-00004 Grapefruit-flavored candies Pea base.sup.(3) 50 g Citric acid monohydrate 350 mg Grapefruit flavoring 150 mg Natural coloring 10 mg Intense sweetener.sup.(4) 10 mg .sup.(3)According to Example 1 .sup.(4)OnlySweet FAKW 945 Stevia modifyer (WILD FLAVORS INC.)

(17) The oligosaccharide syrups were cooked at 155 C., before adding the citric acid, sweetener, flavoring and coloring, and the mixture was poured into molds. The candies obtained weighed approximately 3.5 g and included from 76 to 93% fiber for a caloric value of less than 8 cal/candy.