FORM 2
THE PATENTS ACT, 1970
(39 of 1970)
&
THE PATENTS RULES, 2003
COMPLETE SPECIFICATION
(See section 10 and rule 13)
1. Title of the Invention
COMPOSITION FOR PREPARING CANDY
2. Applicant(s)
Name Nationality Address
CJ CHEILJEDANG CORPORATION Korean 330, Dongho-ro, Jung-gu, Seoul
04560, Republic of Korea
3. Preamble to the description
The following specification particularly describes the invention and the manner in which it is to be performed
2
TECHNICAL FIELD
[0001] The present invention relates to a composition for preparing a candy.
BACKGROUND ART
[0002] Candy is a generic term for sweets made from sugar, starch syrup, and the like,
and there are various types such as hard candies, jellies, caramels, sweet red bean jelly, and
the like. Candies are prepared by mixing saccharides, such as sugar and starch syrup, or
sugar alcohols, as main raw materials. Candies are prepared by concentrating the main
raw materials through a heating process, adding minor materials such as organic acids to
form in a certain shape, and cooling. Candies are prepared by basically using a sugar
solution containing saccharides making a sweet taste.
[0003] Sugar or starch syrup used in the preparation of hard candies that have a hard
texture and show a certain shape after being manufactured, among the candies, is also used
as a sweetener making a sweet taste and affects the physical properties of the final hard
candies. Therefore, sugar or starch syrup has been used as the main material of hard
candies. In addition, the hard candies made from sugar may have a drawback due to the
recrystallization of sugar. To compensate for the drawback, methods for preparing a
candy by adding a large amount of starch syrup have been used. However, recent
consumers who value health recognize starch syrup as a raw material that has a negative
effect on health. Therefore, there is a need for a method of preparing a candy by using
other saccharides that replace starch syrup to meet the needs of consumers.
[0004] Since hard candies are made through forming and cooling processes to form a
specific shape, they should maintain their original shapes without being deformed during
distribution. However, the hard candies can easily melt when exposed to high
temperature or high humidity conditions during the distribution process. In this case, the
melted hard candy may stick to the inner side of the wrapping paper that wraps the surface
of the hard candy or may stick to other candies packaged together. Therefore, when a
consumer opens the wrapping paper of the hard candy, he may feel discomfort due to the
stickiness of the surface of the candy while separating the candy from the wrapping paper
by hand, and difficulties may occur in the process of ingestion.
[0005] In addition, the hard candy has hygroscopicity, and when exposed to air, it
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absorbs moisture to increase its weight, and the cold flow phenomenon may occur
according to this characteristic. Cold flow is a phenomenon in which a change in shape
occurs even under low-temperature conditions such as room temperature even if conditions
such as high temperature are not given. The hard candy also absorbs moisture in the air at
room temperature so that the overall shape thereof may be different from the original shape
of the finished product. Therefore, even if the hard candy is initially prepared in a form
that is easy to pick up and consume by hand, difficulty in ingestion may occur due to the
cold flow phenomenon, and ingestion may become impossible.
[0006] To solve drawbacks, such as stickiness of the candy surface or occurrence of
the cold flow phenomenon, attempts have been made to replace the raw materials, such as
starch syrup or sugar, that contain monosaccharides or disaccharides as main components,
with sugar alcohols. However, there have been no studies or reports on the degree of
polymerization (DP) values of polysaccharides, the composition ratio according to the
degree of polymerization, and the average molecular weight, to effectively improve
stickiness and the cold flow phenomenon.
[0007] Therefore, it is necessary to improve the stickiness of the candy surface due to
melting, which may occur during the distribution process, and the candy shape deformation
due to the cold flow phenomenon and develop a candy that is easier for consumers to
consume, maintains sweetness, and is good for consumer health.
DISCLOSURE OF THE INVENTION
TECHNICAL PROBLEM
[0008] An object of the present invention is to provide a composition for preparing a
candy for reducing the stickiness of the candy surface and improving the cold flow
phenomenon compared to conventional candies containing starch syrup.
[0009] In addition, another object of the present invention is to provide a candy having
improved surface stickiness and/or the cold flow phenomenon, the candy prepared from
the composition for preparing a candy described above.
[0010] Still another aspect of the present invention is to provide a method for
preparing a candy having improved surface stickiness and/or the cold flow phenomenon.
TECHNICAL SOLUTION
[0011] According to an aspect of the present invention, there is provided a
composition for preparing a candy, the composition containing: saccharides having a
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degree of polymerization of 2 or less; and saccharides having a degree of polymerization of
3 or more; and the composition having a content of the saccharides having a degree of
polymerization of 3 or more of 29 parts by weight or more, based on 100 parts by weight
of the saccharides having a degree of polymerization of 2 or less, based on dry solids.
[0012] According to another aspect of the present invention, there is provided a candy
prepared from the composition for preparing a candy.
[0013] According to still another aspect of the present invention, there is provided a
method for preparing a candy, the method comprising: a step for heating and concentrating
the composition for preparing a candy; and a step for forming and cooling a concentrated
result.
ADVANTAGEOUS EFFECTS
[0014] The composition for preparing a candy provided in the present invention can
improve the stickiness of the candy surface that may occur during the preparation and
distribution processes of the candy, thereby reducing the phenomenon in which the candy
sticks to the inner surface of the wrapping paper or adheres to other adjacent candies
during the distribution process. Accordingly, there is an effect of improving the
unpleasant and uncomfortable touch that may occur due to the stickiness when a consumer
removes the wrapping paper and comes into contact with the candy to ingest.
[0015] In addition, the composition for preparing a candy of the present invention can
improve the cold flow phenomenon in which the shape changes even under lowtemperature conditions as the candy absorbs moisture in the air. Therefore, it is possible
to reduce the phenomenon in which the candy melts and the shape changes in the
distribution process despite room temperature conditions. In addition, it is possible to
prepare a candy that can be provided in a form that allows the consumer to consume the
candy in the form of an initially produced candy and thus is easy to pick up by hand and
eat.
[0016] Furthermore, a candy that contains allulose, which is a rare sugar and produces
low calories, and thus has a similar sugar content to those containing other types of
saccharides such as sugar but has reduced calories, so is better for consumers' health, and
meets the taste of recent consumers who prefer low-calorie products, can be provided.
[0017] However, the effects of the present invention are not limited to the above-
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mentioned effects and other effects not mentioned will be clearly understood from the
following description by a person skilled in the art.
BRIEF DESCRIPTION OF THE DRAWINGS
[0018] FIG. 1A is a graph obtained by measuring and comparing the forces required to
detach a probe in contact with the surface of the melted candy to determine the surface
stickiness of candies of Preparation Examples 1-1 and 1-2, and Comparative Example 1.
[0019] FIG. 1B shows the result obtained by taking pictures of initial candies and
candies after exposure to the condition of 90% humidity and 50°C for 3 hours and making
a comparison to determine the cold flow phenomenon of candies of Preparation Examples
1-1 and 1-2, and Comparative Example 1.
[0020] FIG. 1C is a graph obtained by measuring the weight increase amount of
candies after exposure to the condition of 90% humidity and 50°C every 1 hour, 2 hours,
and 3 hours and comparing the results to determine the cold flow phenomenon of candies
of Preparation Examples 1-1 and 1-2, and Comparative Example 1.
[0021] FIG. 2A is a graph obtained by measuring and comparing the forces required to
detach a probe in contact with the surface of the melted candy to determine the surface
stickiness of candies of Preparation Examples 2-1 to 2-4, and Comparative Example 2.
[0022] FIG. 2B shows the result obtained by taking pictures of initial candies and
candies after exposure to the condition of 90% humidity and 50°C for 3 hours and making
a comparison to determine the cold flow phenomenon of candies of Preparation Examples
2-1 to 2-4, and Comparative Example 2.
[0023] FIG. 2C is a graph obtained by measuring the weight increase amount of
candies after exposure to the condition of 90% humidity and 50°C every 1 hour, 2 hours,
and 3 hours and comparing the results to determine the cold flow phenomenon of candies
of Preparation Examples 2-1 to 2-4, and Comparative Example 2.
MODE FOR CARRYING OUT THE INVENTION
[0024] Hereinafter, the present invention will be described in more detail.
[0025]
[0026] An aspect of the present invention provides a syrup composition for preparing
a candy.
[0027] The composition for preparing a candy of the present invention contains
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saccharides having a degree of polymerization of 2 or less and saccharides having a degree
of polymerization of 3 or more. In addition, the composition for preparing a candy has a
content of the saccharides having a degree of polymerization of 3 or more of 29 parts by
weight or more, based on 100 parts by weight of the saccharides having a degree of
polymerization of 2 or less, based on dry solids.
[0028] The term "degree of polymerization (DP)" in the present invention refers to the
number of monomer units contained in the chain of a polymer. In the saccharides of the
present invention, the degree of polymerization refers to the number of monosaccharides
contained in the saccharides. For example, the saccharides having a degree of
polymerization of 2 or less refer to saccharides having the degree of polymerization of 1
and/or the degree of polymerization of 2 and thus may be saccharides consisting of one
monosaccharide or saccharides in which two monosaccharides are bonded.
[0029] The saccharides having a degree of polymerization of 2 or less includes
monosaccharides and/or disaccharides. For example, the monosaccharide may be a
hexose, and the disaccharide may be one in which two monosaccharide molecules are
bonded by a glycosidic bond. The disaccharide in which monosaccharides are bonded
may be one in which the same types of monosaccharides are bonded, or a combination of
different types of monosaccharides is bonded.
[0030] The monosaccharide of the saccharides having a degree of polymerization of 2
or less may be glucose, fructose, galactose, or a combination thereof. The disaccharide
may be maltose, isomaltose, sugar, lactose, or a combination thereof.
[0031] In addition, the saccharides having a degree of polymerization of 2 or less may
include allulose. The saccharides having a degree of polymerization of 2 or less may
have an allulose content of 5 to 10 parts by weight based on 100 parts by weight of the
saccharides having a degree of polymerization of 2 or less. For example, the saccharides
having a degree of polymerization of 2 or less may have an allulose content of 5 parts by
weight or more, 5.2 parts by weight or more, 5.5 parts by weight or more, 5.7 parts by
weight or more, 6 parts by weight or more, 6.2 parts by weight or more, 6.5 parts by
weight or more, 6.7 parts by weight or more, 7 parts by weight or more, 7.2 parts by
weight or more, 7.5 parts by weight or more, 7.7 parts by weight or more, 8 parts by
weight or more, 8.2 parts by weight or more, 8.5 parts by weight or more, 8.7 parts by
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weight or more, 9 parts by weight or more, 9.2 parts by weight or more, 9.5 parts by
weight or more, 9.7 parts by weight or more, or 10 parts by weight or more, and/or 10 parts
by weight or less, 9.7 parts by weight or less, 9.5 parts by weight or less, 9.2 parts by
weight or less, 9 parts by weight or less, 8.7 parts by weight or less, 8.5 parts by weight or
less, 8.2 parts by weight or less, 8 parts by weight or less, 7.7 parts by weight or less, 7.5
parts by weight or less, 7.3 parts by weight or less, 7 parts by weight or less, 6.7 parts by
weight or less, 6.5 parts by weight or less, 6.2 parts by weight or less, 6 parts by weight or
less, 5.7 parts by weight or less, 5.5 parts by weight or less, 5.2 parts by weight or less, or 5
parts by weight or less, based on 100 parts by weight of the saccharides having a degree of
polymerization of 2 or less.
[0032] The allulose may refer to D-allulose or L-allulose and is a kind of rare sugar
called psicose and a monosaccharide having sweetness of 70% relative to sugar. Unlike
fructose or sugar, it is not metabolized in the human body, so it is characterized by low
calories. The allulose contained in the composition for preparing a candy of the present
invention is combined with the saccharides having a degree of polymerization of 3 or more
as described above to improve the surface stickiness of the hard candy and the cold flow
phenomenon. It also has low calories but can maintain sweetness similar to sugar, thus
allowing a low-calorie candy production. In addition, it has an anti-cariogenic effect and
thus reduces the possibility of caries due to candy consumption.
[0033] The allulose may be extracted from natural products, chemically synthesized,
or synthesized by biological methods with allulose epimerase. For example, the allulose
may be one prepared by reacting a composition for preparing allulose with a raw material
containing fructose, the composition for preparing allulose comprising at least one selected
from the group consisting of the allulose epimerase enzyme, a cell of a strain producing the
enzyme, a culture of the strain, a lysate of the strain, and an extract of the lysate or culture.
The allulose may be included in a liquid syrup form having a purity of 95% or higher.
The Brix of the allulose may be 70 to 75, 71 to 74, or 71 to 73. The sweetness based on
dry solids may be 0.45 to 0.65, 0.5 to 0.6, or 0.55 to 0.6. The calories of the allulose may
be 0.05 to 0.15 kcal, 0.05 to 0.125 kcal, or 0.075 to 0.125 kcal.
[0034] The saccharides having a degree of polymerization of 2 or less may further
include a sugar alcohol. The sugar alcohol may be selected from among, but is not
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limited to, maltitol, xylitol, erythritol, sorbitol, mannitol, polyglycitol, lactitol, and a
combination thereof. The maltitol is a sugar alcohol having the degree of polymerization
of 2 and is classified as a polyol. The maltitol replaces sugar during the preparation of
candy to reduce calories and has a cariostatic effect. The maltitol may be included in a
maltitol syrup form. The Brix of the maltitol syrup may be 65 to 75, for example, 67 to
73, or 70 to 73. The Sweetness of the maltitol syrup may be 0.6 to 0.8, based on solids,
for example 0.65 to 0.75, or 0.67 to 0.72. The calories of the maltitol syrup may be 2 to 4
kcal, for example 2.5 to 3.7 kcal, or 2.7 to 3.5 kcal.
[0035] The saccharides having a degree of polymerization of 2 or less may be
included in a content of 70 to 85 parts by weight, based on a total of 100 parts by weight of
the composition for preparing a candy of the present invention. For example, the
saccharides having a degree of polymerization of 2 or less may be included in a content of
70 parts by weight or more, 72 parts by weight or more, 75 parts by weight or more, 77
parts by weight or more, 80 parts by weight or more, 82 parts by weight or more, or 85
parts by weight or more, and/or, 85 parts by weight or less, 82 parts by weight or less, 80
parts by weight or less, 77 parts by weight or less, 75 parts by weight or less, 72 parts by
weight or less, or 70 parts by weight or less, based on a total of 100 parts by weight of the
composition for preparing a candy of the present invention.
[0036] The saccharide having a degree of polymerization of 3 or more is a kind of a
relatively short saccharide in which three to dozens of monosaccharides are bonded by a
glycosidic bond. For example, it may be one in which 3 to 15, 3 to 10, 3 to 9, 3 to 8, or 3
to 7 monosaccharides are bonded. The monosaccharide which is bonded as described
above may be the same type, or different kinds of monosaccharides may be combined.
For example, the saccharides having a degree of polymerization of 3 or more may be
isomaltooligosaccharides, fructooligosaccharides, galactooligosaccharides,
xylooligosaccharides, chitooligosaccharides, cellooligosaccharides, soy oligosaccharides,
and the like.
[0037] The saccharides having a degree of polymerization of 3 or more are included in
a content of 29 to 50 parts by weight based on 100 parts by weight of the saccharides
having a degree of polymerization of 2 or less, based on dry solids. For example, the
saccharides having a degree of polymerization of 3 or more may be included in a content
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of 29 parts by weight or more, 30 parts by weight or more, 32 parts by weight or more, 35
parts by weight or more, 37 parts by weight or more, 40 parts by weight or more, 42 parts
by weight or more, 45 parts by weight or more, 47 parts by weight or more, or 50 parts by
weight or more, and/or, 50 parts by weight or less, 47 parts by weight or less, 45 parts by
weight or less, 42 parts by weight or less, 40 parts by weight or less, 37 parts by weight or
less, 35 parts by weight or less, 32 parts by weight or less, 30 parts by weight or less, or 29
parts by weight or less, based on 100 parts by weight of the saccharides having a degree of
polymerization of 2 or less, based on dry solids.
[0038] In addition, the saccharides having a degree of polymerization of 3 or more
may be included in a content of 23 to 35 parts by weight, based on a total of 100 parts by
weight of the composition for preparing a candy, based on dry solids. For example, the
saccharides having a degree of polymerization of 3 or more may be included in a content
of 23 parts by weight or more, 25 parts by weight or more, 27 parts by weight or more, 30
parts by weight or more, 32 parts by weight or more, or 35 parts by weight or more, and/or
35 parts by weight or less, 32 parts by weight or less, 30 parts by weight or less, 27 parts
by weight or less, 25 parts by weight or less, or 23 parts by weight or less, based on a total
of 100 parts by weight of the composition for preparing a candy, based on dry solids.
[0039] The saccharides having a degree of polymerization of 3 or more can serve to
reduce the phenomenon in which the surface of the hard candy prepared from the
composition for preparing a candy of the present invention melts and becomes sticky and
reduce the moisture amount absorbed by the candy to improve the cold flow phenomenon.
[0040] A mixture of the saccharides having a degree of polymerization of 2 or less and
the saccharides having a degree of polymerization of 3 or more may be included in a syrup
form. The Brix of the syrup may be 65 to 80, for example, 67 to 78, 69 to 75, or 70 to 73.
The sweetness of the syrup may be 0.1 to 0.9, based on solids, for example, 0.2 to 0.8, 0.3
to 0.7, or 0.4 to 0.6. The calories of the syrup may be 2.5 to 7 kcal, when concentrated,
for example, 2.8 to 6.5 kcal, 3 to 6 kcal, or 3.5 to 5 kcal.
[0041] Furthermore, the composition for preparing a candy of the present invention
may further include at least one selected from the group consisting of: green tea, black tea,
coffee, cocoa, herb, and ginseng; extracts of green tea, black tea, coffee, cocoa, herb, and
ginseng; and flavoring, to give tastes and colors in consideration of consumer preference.
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The composition may further include at least one additive selected from the group
consisting of minor raw materials such as dairy products, fruit juices, salt, and vegetable
fats, acidulants, flavoring, and colorants.
[0042] The weight average molecular weight of the composition for preparing a candy
of the present invention may be 29,000 g/mol to 45,000 g/mol, for example, 29,000 g/mol
or more, 30,000 g/mol or more, 32,000 g/mol or more, 35,000 g/mol or more, 37,000
g/mol or more, 40,000 g/mol or more, 42,000 g/mol or more, or 45,000 g/mol or more,
and/or 45,000 g/mol or less, 42,000 g/mol or less, 40,000 g/mol or less, 37,000 g/mol or
less, 35,000 g/mol or less, 32,000 g/mol or less, 30,000 g/mol or less, or 29,000 g/mol or
less. The larger the average molecular weight, the greater the effect of improving the
stickiness and cold flow of the candy prepared from the composition for preparing a candy
of the present invention.
[0043] In particular, allulose, which is included as at least a part of the saccharides
having a degree of polymerization of 2 or less and the saccharides having a degree of
polymerization of 3 or more contained in the composition, can reduce the surface
stickiness phenomenon and hygroscopicity in the candy prepared from the composition,
thereby improving the cold flow phenomenon. The effect of improving the surface
stickiness and cold flow as described above may result from the saccharides having a
degree of polymerization of 2 or less, allulose which is included as at least a part of the
saccharides having a degree of polymerization of 2 or less, and the saccharides having a
degree of polymerization of 3 or more, used in the preparation process of the candy of the
present invention, and the organic combination thereof. The effect of improving the
surface stickiness and cold flow of the candy may increase as the ratio of the saccharides
having a degree of polymerization of 3 or more increases, the ratio of the saccharides
having a degree of polymerization of 2 or less decreases, and/or thus, the average
molecular weight of the entire composition increases.
[0044]
[0045] Another aspect of the present invention provides a candy prepared from the
composition for preparing a candy as described above.
[0046] The candy may include crystalline candy and amorphous candy. The
crystalline candy may include fondant, fudge, divinity, and nougat, and the amorphous
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candy may include a hard candy, caramel, taffy, toffee, marshmallows, or brittles. The
candy of the present invention may be a hard candy.
[0047] The candy, as described above, may have improved surface stickiness and cold
flow phenomenon.
[0048] The surface stickiness of the candy refers to a property of sticking to other
objects due to its sticky surface and may result from the sugar solution formed by melting
of the surface of the candy. The stickiness can be quantified by bringing a probe into
contact with the surface of the melted candy for a period of time and measuring the force
required to detach the probe again. That the force required to detach the probe is high
means that the degree of stickiness is high, as the sugar solution of the melted candy has a
high content of saccharides. The "improvement of the surface stickiness of the candy"
refers to reducing the surface stickiness of the candy. For example, it may be reducing
the force required when the probe is brought into contact with the candy surface and then
detached again. When the candy of the present invention was exposed to the condition of
90% humidity and 50°C for 10 minutes and analyzed using Texture Analyzer, the force
required when the probe is brought into contact with the candy surface and then detached
again may be 750 g (g force) or less. For example, the measured force may be 720 g or
less, 700 g or less, 670 g or less, 650 g or less, 620 g or less, 600 g or less, 570 g or less,
550 g or less, 520 g or less, or 500 g or less. In addition, the surface stickiness of the
candy of the present invention may be improved by 2% to 35%, compared to the result of
measuring that of a candy prepared from a composition including less than 29 parts by
weight of the saccharides having a degree of polymerization of 3 or more, based on 100
parts by weight of the saccharides having a degree of polymerization of 2 or less. For
example, the surface stickiness of the candy of the present invention may be improved by
2% or more, 5% or more, 7% or more, 10% or more, 12% or more, 15% or more, 17% or
more, 20% or more, 22% or more, 25% or more, 27% or more, 30% or more, 32% or more,
or 35% or more improvement, and/or 35% or less, 32% or less, 30% or less, 27% or less,
25% or less, 22% or less, 20% or less, 17% or less, 15% or less, 12% or less, 10% or less,
7% or less, 5% or less, or 2% or less.
[0049] In addition, the cold flow phenomenon refers to a phenomenon in which the
candy absorbs moisture at room temperature to change its shape, and it can be confirmed
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whether the cold flow phenomenon is improved by measuring the hygroscopicity of the
candy. When the candy weight before and after the measurement increased more, it
means that the candy absorbed more moisture. The "improvement of the cold flow
phenomenon" refers to reducing the cold flow phenomenon. For example, it may refer to
reducing the hygroscopicity of the candy or that when the change in the weight of the
candy is measured in the presence of moisture in the air, the weight increase amount is
relatively small. The candy of the present invention may have a weight increase amount
of 9.5% or less due to moisture absorption of the candy, as measured after exposure to the
condition of 90% humidity and 50°C for 10 minutes. For example, the weight increase
amount may be 9.4% or less, 9.2% or less, 9% or less, 8.7% or less, 8.5% or less, 8.2% or
less, or 8% or less. In addition, the cold flow phenomenon of the candy of the present
invention may be improved by 2% to 18%, compared to the result of measuring that of a
candy prepared from a composition including less than 29 parts by weight of the
saccharides having a degree of polymerization of 3 or more, based on 100 parts by weight
of the saccharides having a degree of polymerization of 2 or less. For example, it may be
improved by 2% or more, 5% or more, 7% or more, 10% or more, 12% or more, 15% or
more, or 18% or more, and/or 18% or less, 15% or less, 12% or less, 10% or less, 7% or
less, 5% or less, or 2% or less.
[0050] Furthermore, the candy of the present invention prepared from the composition
in which the saccharides having a degree of polymerization of 2 or less include allulose
may have improved surface stickiness or cold flow phenomenon, compared to a candy
prepared from a composition including the same amount of fructose instead of allulose.
Specifically, the surface stickiness of the candy may be improved by 2% to 21%, for
example, 2% or more, 5% or more, 7% or more, 10% or more, 12% or more, 15% or more,
17% or more, 20% or more, or 21% or more, and/or 21% or less, 20% or less, 17% or less,
15% or less, 12% or less, 10% or less, 7% or less, 5% or less, or 2% or less. In addition,
the cold flow phenomenon may be improved by 4% to 10%, such as 4% or more, 5% or
more, 6% or more, 7% or more, 8% or more, 9% or more, or 10% or more, and/or 10% or
less, 9% or less, 8% or less, 7% or less, 6% or less, 5% or less, or 4% or less. Methods
for improving and measuring the surface stickiness and cold flow phenomenon of the
candy are the same as described above.
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[0051] Another aspect of the present invention provides a method for improving the
surface stickiness phenomenon of a candy and/or a method for improving the cold flow
phenomenon of a candy.
[0052] The method for improving the surface stickiness phenomenon of a candy
and/or the method for improving the cold flow phenomenon of a candy include(s) a step
for heating and concentrating a composition containing saccharides having a degree of
polymerization of 2 or less and saccharides having a degree of polymerization of 3 or
more; and a step for forming and cooling a concentrated result and the composition has a
content of the saccharides having a degree of polymerization of 3 or more of 29 parts by
weight or more, based on 100 parts by weight of the saccharides having a degree of
polymerization of 2 or less, based on dry solids.
[0053] The saccharides having a degree of polymerization of 2 or less may include
allulose.
[0054] The description of the composition is as described above in the description of
"composition for preparing a candy". For example, the descriptions of the saccharides
having a degree of polymerization of 2 or less, the saccharides having a degree of
polymerization of 3 or more, allulose, contents, ratios thereof, the weight average
molecular weight of the composition, and the like are as described above. In addition, the
descriptions of the candy, the improvement of the surface stickiness phenomenon, the
improvement of the cold flow phenomenon, and the like are as described above.
[0055] Still another aspect of the present invention provides a use of a composition for
improving the surface stickiness of a candy and/or a use of a composition for improving
the cold flow phenomenon of a candy. The candy is prepared from the composition.
The composition contains saccharides having a degree of polymerization of 2 or less and
saccharides having a degree of polymerization of 3 or more, and has a content of the
saccharides having a degree of polymerization of 3 or more of 29 parts by weight or more,
based on 100 parts by weight of the saccharides having a degree of polymerization of 2 or
less, based on dry solids.
[0056] The saccharides having a degree of polymerization of 2 or less may include
allulose.
[0057] The description of the composition is as described above in the description of
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"composition for preparing a candy". For example, the descriptions of the saccharides
having a degree of polymerization of 2 or less, the saccharides having a degree of
polymerization of 3 or more, allulose, contents, ratios thereof, the weight average
molecular weight of the composition, and the like are as described above. In addition, the
descriptions of the candy, the improvement of the surface stickiness phenomenon, the
improvement of the cold flow phenomenon, and the like are as described above.
[0058]
[0059] Another aspect of the present invention provides a method for preparing a
candy.
[0060] The method for preparing a candy of the present invention includes: a step for
heating and concentrating the composition for preparing a candy as described above; and a
step for forming and cooling a concentrated result.
[0061] The descriptions of the saccharides having a degree of polymerization of 2 or
less and the saccharides having a degree of polymerization of 3 or more are as described
above.
[0062] The step for heating and concentrating the composition for preparing a candy
may involve a process for mixing the saccharides having a degree of polymerization of 2
or less and the saccharides having a degree of polymerization of 3 or more in sequence and
stirring to completely dissolve the same. The stirring rate may be, but is not limited to,
about 200 to 400 rpm. The step for heating and concentrating the mixture includes,
without limitation, heating at 140 to 150°C. It may be performing a process for stirring
the saccharides and a process for heating at the same time.
[0063] In the step for forming and cooling a concentrated result, the concentrated
result may be introduced into a forming molder and subjected to a solidification process.
It may be allowed to stand at room temperature condition for a sufficient time to be cooled.
There is no limitation on the material of the forming mold. However, metal, glass,
ceramic, synthetic resin, or a mixture thereof can be mass-produced and thus are suitable
for use. In addition, the forming mold may be in a coated form to enhance the
releasability of the candy. The metal may be iron or aluminum. The synthetic resin may
be in the form of plastic or fluoroplastic. The plastic may in particular be heat-resistant
plastic such as polypropylene. The shape of the molder may be selected according to the
15
shape of the candy to be prepared. A round, triangular, square, pentagonal, or hexagonal
molder may be used, but the present invention is not limited thereto.
[0064] The method for preparing a candy of the present invention may further include
a step for adding an additive. The step for adding an additive may be included in a
process before heating in the step for heating and concentrating the composition for
preparing a candy. The description of the additive is as described above.
[0065]
[0066] Hereinafter, the present invention will be described in detail through Examples.
[0067] However, the following Examples specifically illustrate the present invention,
and the contents of the present invention are not limited by the following Examples.
[0068]
[0069] [Preparation Examples]
[0070] Preparation of hard candies
[0071]
[0072] To prepare a hard candy by using a composition for preparing a candy, the
composition containing saccharides having a degree of polymerization of 2 or less and
saccharides having a degree of polymerization of 3 or more, ingredients were mixed in the
composition and contents as described in Table 1 below. Each of the raw materials were
weighed in accurate amounts with a scale (Mettler Toledo ML4002) in a beaker that can be
heated. Before heating the weighed raw materials, the liquid type raw materials and the
powder type raw materials were mixed while stirring at 200 rpm with a homogenizer
(EYELA MAZELA Z, Eyela, Japan) and a probe having a diameter of 5 cm and three
wings. The mixture was directly heated to a temperature of 140°C to 150°C with a
heating mantle (MSH-20A, WiseStir) and stirred at 350 rpm with the same homogenizer
and probe as described above. When the temperature of the sugar solution reached 150°C,
heating was stopped. The sugar solution, which was heated and concentrated as
described above, was dispensed into a round candy molder and cooled at room temperature
for a sufficient time to prepare hard candies of Preparation Examples 1-1 and 1-2,
respectively.
[0073] 1) 72 Brix isomaltooligosaccharide sugar solution (CJ CheilJedang Corp.)
having a content of saccharides having a degree of polymerization of 3 to 7 of 63 wt%
16
based on total saccharides and a content of saccharides having a degree of polymerization
of 2 or less of 37 wt% based on total saccharides and 2) 72 Brix low sweetening starch
syrup sugar solution (CJ CheilJedang Corp.) having a content of saccharides having a
degree of polymerization of 3 to 7 of 88 wt% based on total saccharides and a content of
saccharides having a degree of polymerization of 2 or less of 12 wt% based on total
saccharides were used as the saccharides having a degree of polymerization of 2 or less
and the saccharides having a degree of polymerization of 3 or more. White sugar (purity:
99% or more) from CJ CheilJedang Corp. and maltitol syrup (72 Brix, the degree of
polymerization of 2 or less in saccharides: 99 wt% or more) from Samyang Corp. were
used.
[0074]
[0075]
[0076] Basically, a candy was prepared in the same manner and with the same
ingredients as in Preparation Example 1-1, but the candy of Comparative Example 1 was
prepared with slightly different ingredients and contents.
[0077] More specifically, Comparative Example 1 was prepared by not using low
sweetening starch syrup and using 40 wt% of isomaltooligosaccharide sugar solution based
on a total of 100 wt% of the composition.
[0078] [Table 1]
Ingredients Preparation
Example 1-1
Preparation
Example 1-2
Comparative
example 1
Oligosacch
arides
Isomaltooligosaccharides 20 40
Low sweetening starch
syrup (CJ CheilJedang
Corp.)
20 40
White sugar 37 37 37
Maltitol 23 23 23
Total (wt%) 100 100 100
Solids content (wt%) 82.35 82.23 82.47
Average molecular weight (based on
solids) 35664.948 42404.364 28925.532
The proportion of DP 1,2 (based on a
total of 100 parts by weight of
saccharides)
78 74 69
The proportion of DP ≥ 3 (based on a
total of 100 parts by weight of
saccharides)
22 26 31
17
The proportion of DP 3 to DP 1,2 35.6 44.0 28.2
[0079]
[0080]
[0081] To determine the effect of the composition for preparing a candy, containing
allulose, basically, a candy was prepared in the same manner as in Preparation Example 1-
1, but the candy was prepared by including allulose among saccharides having a degree of
polymerization of 2 or less with the composition and contents as described in Table 2
below.
[0082] The sugar solution products used are the same as the products used in
Preparation Example 1-1. For the allulose syrup, 72 Brix syrup having a purity of 95% or
more (CJ Cheiljedang) was used.
[0083]
[0084]
[0085] Basically, a candy was prepared in the same manner and with the same
ingredients as in Preparation Example 2-3, but the candy of Comparative Example 2 was
prepared with slightly different ingredients and contents.
[0086] More specifically, comparative example 2 was prepared by using 5 wt% of
fructose sugar solution, instead of allulose syrup, based on a total of 100 wt% of the
composition.
[0087] [Table 2]
Ingredients
Preparatio
n Example
2-1
Preparatio
n Example
2-2
Preparatio
n Example
2-3
Preparatio
n Example
2-4
Comparati
ve
example 2
Oligosa
ccharide
s
Isomaltooligosac
charides 35 25 20 5 20
Low sweetening
starch syrup
(CJ CheilJedang
Corp.)
5 15 20 35 20
White sugar 37 37 37 37 37
Maltitol 18 18 18 18 18
Allulose 5 5 5 5
Fructose 5
Total (wt%) 100 100 100 100 100
Solids content (wt%) 82.42 82.36 82.33 82.24 82.48
Average molecular weight
(based on solids) 29953.566 33323.274 35008.128 40062.69 35035.128
18
The proportion of DP 1,2
(based on a total of 100
parts by weight of
saccharides)
77 75 74 71 74
The proportion of DP ≥ 3
(based on a total of 100
parts by weight of
saccharides)
23 25 26 29 26
The proportion of DP 3 to
DP 1,2 30.0 33.7 35.7 41.8 35.6
[0088] Each ingredient used in Preparation Examples and Comparative Example has
properties as shown in Table 3 below.
[0089] [Table 3]
Ingredients Brix
DP (Degree of
polymerizatio
n)
Ingredient
content (%)
Ingredient
content
(%, based
on solids)
Average
molecular
weight
Oligosac
charides
Isomaltooligosa
ccharides 72
DP1, 2 37 26.6
240.1
DP3-7 63 45.4
Low sweetening
starch syrup
(CJ CheilJedang
Corp.)
71.4
DP1, 2 12 8.6
577.1
DP≥3 88 62.8
Allulose 72 DP1 100 72.0 129.6
Maltitol 72.5 DP1, 2 100 72.5 261.0
High fructose 75 DP1 100 75.0 135.0
[0090]
[0091] [Experimental Example 1]
[0092] Determination of the effect of improving the stickiness and cold flow of the
hard candy having an increased content of the saccharides having a degree of
polymerization of 3 or more
[0093] 1-1. Determination of the effect of improving the candy surface stickiness
[0094] The degree of surface stickiness was determined for Preparation Examples 1-1
and 1-2 and Comparative Example 1 prepared by the method and mixing ratio as described
above. To determine how much the candy has melted for a certain time, the texture
analyzer was used. The probe was brought into contact with the candy's surface, and then
how much force was required to detach the probe again was measured to determine the
19
surface stickiness of the candy.
[0095] First, to maintain constant temperature and humidity, the condition of a
thermo-hygrostat was set to 50° C and RH 90%, and the candies of each Preparation
Example and Comparative Example that were placed on a dish were put in a desiccator and
exposed for 10 minutes so that only the surfaces of the candies were allowed to melt. In
the process of moving the candy of each of Preparation Examples and Comparative
Example to the desiccator, it should not take a long time to measure. The force required
to detach the probe again was measured by setting pre-test speed, test speed, post-test
speed, applied force, trigger force, and contact time between the probe and the candy
surface to be 1.0 mm/sec, 1.0 mm/sec, 8.0 mm/sec, 8.0 g, 3.0 g, and 5.0 sec, respectively.
[0096] As a result, as shown in Table 4 below, the forces required to detach the probe
from the surface of the candy were measured to be 696.9 g (g force) for the candy of
Preparation Example 1-1 and 723.4 g for the candy of Preparation Example 1-2. Thus, it
was found that the forces decreased compared to 765.5 g for the candy of Comparative
Example 1. Judging from the above results, Preparation Examples 1-1 and 1-2, which
were prepared by increasing the ratio of low sweetening starch syrup sugar solution having
a higher content of saccharides having a degree of polymerization of 3 or more, had
improved surface stickiness phenomenon, compared to Comparative Example 1 having a
higher content of saccharides having a degree of polymerization of 2 or less. Thus, it was
found that the forces required to detach the probe from the candy surface decreased.
[0097] [Table 4]
Samples Preparation
Example 1-1
Preparation
Example 1-2
Comparative
example 1
Surface stickiness (g
force) 696.9 723.4 765.5
[0098]
[0099] 1-2. Determination of the effect of improving cold flow phenomenon of the
candy
[00100] In addition to the determination of the effect of improving the stickiness of the
present invention as described above, the effect of improving the cold flow phenomenon
was determined for Preparation Examples 1-1 and 1-2 and Comparative Example 1. By
measuring the weight increase amount of the candy, the hygroscopicity of the candy was
20
determined, and whether the cold flow phenomenon due to this was improved was
determined.
[00101] First, to maintain constant temperature and humidity, the condition of a
thermo-hygrostat was set to 50° C and RH 90%, and the dishes and the candies of each
Preparation Example and Comparative Example were weighed and recorded. The
candies of Preparation Examples and Comparative Examples were exposed to the thermohygrostat set under the above condition for 1 hour, 2 hours, and 3 hours. The candies
were taken out each time to measure the weights to determine the weight change. Three
hours is the maximum time for which the candy cannot maintain shape retention. The
initial state and the state after 3 hours of the candy were photographed at the experiment.
[00102] As a result, as shown in Table 5 below, the weight increase amount over time
of the candy of Preparation Example 1-1 was measured to be 3.3% after 1 hour, 5.9% after
2 hours, and 8.3% after 3 hours. The weight increase amount over time of the candy of
Preparation Example 1-2 was measured to be 3.2% after 1 hour, 6.0% after 2 hours, and
8.8% after 3 hours. Thus, it was found that those decreased compared to 3.5% after 1
hour, 6.6% after 2 hours, and 9.7% after 3 hours of the candy of Comparative Example 1.
In addition, as a result of visually observing how much the candies have melted, it was
found that the candy of Comparative Example 1 melted more after three hours than the
candies of Preparation Examples 1-1 and 1-2 (see FIG. 1A).
[00103] Judging from the above results, in Preparation Examples 1-1 and 1-2, which
were prepared by increasing the ratio of low sweetening starch syrup sugar solution having
a higher content of saccharides having a degree of polymerization of 3 or more, the amount
of moisture absorbed by the candy decreased, and the weight increase amount decreased
compared to Comparative Example 1 having a higher content of saccharides having a
degree of polymerization of 2 or less. Thus, the cold flow phenomenon was found to be
improved.
[00104] [Table 5]
Samples Preparation
Example 1-1
Preparation
Example 1-2
Comparative
example 1
Weight
increase
amount
1H 3.3% 3.2% 3.5%
2H 5.9% 6.0% 6.6%
3H 8.3% 8.8% 9.7%
[00105]
21
[00106] [Experimental Example 2]
[00107] Determination of the effect of improving the stickiness and cold flow
phenomenon of the candy containing allulose and determination of optimal
saccharide ratio
[00108] 1-1. Determination of the effect of improving the candy surface stickiness
[00109] The degree of surface stickiness was determined for Preparation Examples 2-1
to 2-4 and Comparative Example 2 prepared by the method and mixing ratio as described
above. The surface stickiness of the candy was measured in the same manner as in
Experimental Example 1.
[00110] As a result, as shown in Table 6 below, it was found that the forces required to
detach the probe from the surface of the candy were measured to be 1020.6 g (g force) for
the candy of Preparation Example 2-1, 865.4 g for the candy of Preparation Example 2-2,
595.6 g for the candy of Preparation Example 2-3, 734.7 g for the candy of Preparation
Example 2-4, and 749.0 g for the candy of Comparative Example 2.
[00111] From the above results, it was found that compared to Comparative Example 2
in which fructose was used, using the same amount of allulose as in Preparation Example
2-3 could prepare the candy having more improved stickiness.
[00112] [Table 6]
Samples
Preparatio
n Example
2-1
Preparatio
n Example
2-2
Preparatio
n Example
2-3
Preparatio
n Example
2-4
Comparati
ve
example 2
Surface stickiness 1020.6 865.4 595.6 734.7 749.0
[00113]
[00114] 1-2. Determination of the effect of improving cold flow phenomenon of the
candy
[00115] In addition to the determination of the effect of improving the stickiness of the
present invention as described above, the effect of improving the cold flow phenomenon
was determined for Preparation Examples 2-1 to 2-4 and Comparative Example 2. The
cold flow phenomenon of the candy was measured in the same manner as in Experimental
Example 1.
[00116] As a result, as shown in Table 7 below, it was found that: the weight increase
amount over time of the candy of Preparation Example 2-1 was measured to be 3.5% after
22
1 hour, 6.5% after 2 hours, and 9.4% after 3 hours; the weight increase amount over time
of the candy of Preparation Example 2-2 was measured to be 3.1% after 1 hour, 6.4% after
2 hours, and 9.1% after 3 hours; the weight increase amount over time of the candy of
Preparation Example 2-3 was measured to be 2.9% after 1 hour, 5.7% after 2 hours, and
8.3% after 3 hours; the weight increase amount over time of the candy of Preparation
Example 2-4 was measured to be 3.0% after 1 hour, 5.4% after 2 hours, and 8.2% after 3
hours; and the weight increase amount over time of the candy of Comparative Example 2
was measured to be 3.2% after 1 hour, 6.0% after 2 hours, and 8.7% after 3 hours. In
addition, as a result of visually observing how much the candies have melted, it was found
that: the candy of Comparative Example 2 melted more after three hours than the candies
of Preparation Examples 2-3 and 2-4; and the candies of Preparation Example 2-1 and 2-2
melted more than the candy of Comparative Example 2 (see FIG. 2A).
[00117] From the above results, it was found that compared to Comparative Example 2
in which fructose was used, using the same amount of allulose as in Preparation Example
2-3 could prepare the candy having more improved cold flow.
[00118] [Table 7]
Samples
Preparation
Example
2-1
Preparation
Example
2-2
Preparation
Example
2-3
Preparation
Example
2-4
Comparative
example 2
Weight
increase
amount
1H 3.5% 3.1% 2.9% 3.0% 3.2%
2H 6.5% 6.4% 5.7% 5.4% 6.0%
3H 9.4% 9.1% 8.3% 8.2% 8.7%
[00119] Hereinabove, while only the described embodiments of the present invention
have been described in detail, it is obvious to those skilled in the art that various changes
and modifications are possible within the scope of the technical spirit of the invention, and
of course, such changes and modifications belong to the appended claims.
23
WE CLAIM:
1. A composition for preparing a candy, the composition containing:
saccharides having a degree of polymerization of 2 or less; and saccharides having a
degree of polymerization of 3 or more; and the composition having a content of the
saccharides having a degree of polymerization of 3 or more of 29 parts by weight or more,
based on 100 parts by weight of the saccharides having a degree of polymerization of 2 or
less, based on dry solids.
2. The composition for preparing a candy of claim 1, wherein the saccharides
having a degree of polymerization of 2 or less include allulose.
3. The composition for preparing a candy of claim 1, wherein the saccharides
having a degree of polymerization of 3 or more include at least one selected from the group
consisting of isomaltooligosaccharides, fructooligosaccharides, galactooligosaccharides,
xylooligosaccharides, chitooligosaccharides, cellooligosaccharides, and soy
oligosaccharides.
4. The composition for preparing a candy of claim 1, having a content of the
saccharides having a degree of polymerization of 2 or less of 70 to 85 parts by weight,
based on a total of 100 parts by weight of the composition for preparing a candy, based on
dry solids.
5. The composition for preparing a candy of claim 2, having an allulose
content of 5 to 10 parts by weight, based on 100 parts by weight of the saccharides having
a degree of polymerization of 2 or less, based on dry solids.
6. The composition for preparing a candy of claim 1, having a content of the
saccharides having a degree of polymerization of 3 or more of 29 to 50 parts by weight,
based on 100 parts by weight of the saccharides having a degree of polymerization of 2 or
less, based on dry solids.
7. The composition for preparing a candy of claim 1, having a content of the
saccharides having a degree of polymerization of 3 or more of 23 to 35 parts by weight,
based on a total of 100 parts by weight of the composition for preparing a candy, based on
dry solids.
8. The composition for preparing a candy of claim 1, wherein an average
24
molecular weight of the entire composition for preparing a candy is 29,000 to 45,000 g/mol.
9. A candy prepared from the composition for preparing a candy of any one
of claims 1 to 8.
10. The candy of claim 9, which is a hard candy.
11. The candy of claim 10, wherein a force required to detach a probe in
contact with the candy surface after exposing the candy to 90% humidity and 50°C for 10
minutes, is 750 g or less.
12. The candy of claim 10, wherein a weight increase amount after exposing
the candy to 90% humidity and 50°C for 3 hours is 9.5% or less.
13. A method for preparing a candy, comprising: a step for heating and
concentrating the composition of any one of claims 1 to 8; and a step for forming and
cooling a concentrated result.
14. The method for preparing a candy of claim 13, wherein the step for
heating and concentrating the composition is carried out at 140°C to 150°C.