LOW-TEMPERATURE PRODUCTION OF FOOD PRODUCTS INCLUDING A NATURAL ELASTHOMER

Technical Field of the Invention

The present invention is directed to a chewable food product and a production method thereof. In particular, the present invention is directed to obtaining a chewable food product containing one or more natural elastomers such as Kenger gum, that are relatively difficult to process mechanically, at a relatively low temperature.

Background Art

Among the food products, confectionery has widespread consumption in all regions and age groups, being a market witnessing an increasing growth trend globally. Confectionery, especially with a gelled structure, is among the fastest growing product groups among confectionery products (DeMars, L.L., Ziegler, G.R. 2001. Texture and structure of gelatin/pectin-based gummy confections. Food Hydrocolloids, 15, 643-653).

Confections can be divided into two main categories as hard and soft candies. Soft candies are divided into subgroups based on composition and texture, especially chewiness. In this sub-grouping, the type and level of the stabilizer and/or hydrocolloid, which are of great importance for the structural properties of the product, and the moisture content of the final product are determinative.

In this context, gelatin is a component acting as a gelling agent, texturizer, and water binder, and can be mentioned as the most commonly used confectionery hydrocolloid along with starch. Soft candy may be defined as a biopolymer gel system formed in an aqueous environment. The addition of sugars into such a system and the presence of these substances may cause changes in the structure of solid substances (Burey, P., Bhandari, B.R., Rutgers, R.P.G., Halley, P.l, Torley, P.l, (2009), "Confectionery Gels: A Review on formulation, Rheological and Structural Aspects", International Journal of Food Properties, 12, 176-210).

Major soft confectionery groups are jelly, gummy, chewy and aerated (e.g., marshmallows) groups, and chewable candies can be considered as the most consumed type of confectionery after the chewing gum. These products are followed by jelly, caramel, nougat and taffie (Habilla, C., Sim, S.Y., Nor, A., Cheng, L.H., (2011), "The properties of jelly candy made of acid-thinned starch supplemented with konjac glucomannan of psyllium husk powder", International Food Research Journal, 18, 213- 220).

The raw materials used in the production of classic hard and soft candies in the confectionery industry are standard, and various carbohydrates (sucrose, invert sugar, glucose syrups, etc.) are essential components in the production thereof (Hartel, R.W., Von Elbe, J.H., Hofberger, R., (2018), "Physico-chemical Properties of Sweeteners in Confections. In: Confectionery Science and Technology", Springer International Publishing, Switzerland, pp. 39-67). Therefore, it is very difficult to find alternative solutions that may result in a new product that is satisfactory in every aspect since it may cause significant changes in the texture, color, flavor and shelf life of the product, if the type of sugar is changed or another raw material is used instead of sugar (Souza, V.R., Pereira, P.A.P., Pinheiro, A.C.M., Bolini, H.M.A., Borges, S.V., Queiroz, F., (2013), "Analysis of various sweeteners in low- sugar mixed fruit jam: equivalent sweetness, time intensity analysis and acceptance test", International Journal of Food Science & Technology, 48 (7), 1541- 1548; Riedel, R., Bbhme, B., Rohm, H., (2015) "Development of formulations for reduced- sugar and sugar-free agar-based fruit jellies", International Journal of Food Science & Technology, 50 (6), 1338-1344).

The main functions aimed in the use of natural elastomers are elasticity, pliability, and appropriate stickiness. For example, if a chewable food product obtained with the use of an alternative elastomer shows a high degree of adhesion to the teeth and/or palate, the level of acceptance of this product by the consumers will be low even if other quality properties are improved. Likewise, it is not preferred that such a food product tends to stick to the packaging material. During the consumption, it is desired and important that the gum can be bent during mastication without hardening and exhibit an elastic behavior. Otherwise, the consumption of the food product will be difficult, and the consumer acceptance level will decrease.

There is limited research on the use of natural and biodegradable elastomers. When these studies are examined, it is seen that the use of zein as an alternative natural elastomer stands out (McGowan et al., 2005; Mehta FF, Triverdi P (2015) Formulation and Characterization of Biodegradable Medicated Chewing Gum Delivery System for Motion Sickness Using Corn Zein as Gum Former. Tropical Journal of Pharmaceutical Research 14(5): 753-760). Zein is a storage protein located in the corn endosperm. Due to the plant source from which it is obtained and the widespread cultivation of this plant, zein may be defined as a sustainable raw material for chewable food products (e.g., chewing gum raw material).

In another study, it is stated that the chewing gum samples obtained from gum bases, especially using propylene glycol as a plasticizer, and containing zein originating from corn as an elastomer, meet consumer expectations in terms of taste, texture (rheology) and flavor quality (McGowan BA, Padua GW, Lee S-Y (2005) Formulation of Corn Zein Chewing Gumand Evaluation of Sensory Properties by the Time-Intensity Method. Journal of Food Science 70(7):S745-S481). Again, in a study performed using a corn-origin zein in the production of medical gum, it may be regarded as a positive aspect that the textural properties of zein are compatible with the control samples obtained using conventional synthetic gum base (Mehta and Triverdi, 2015).

Another important natural elastomer source is Kenger (Gundelia tournefortii) gum, which can also be used in industrial chewing gum production (TR 2016/20317). Gundelia tournefortii L., belonging to the family Asteraceae, is a medicinal plant specific to Cyprus, Egypt, Iran, Israel, Jordan, Turkey, Azerbaijan, and Turkmenistan the temperate regions of West Asia (Qoruh et al., 2007). The edible parts of Gundelia tournefortii, a herbaceous perennial plant with a single seed, 20-30 cm in length, and having spines and flowers, are leaves, stems, roots and young buds thereof, which plant is generally distributed in the Eastern Anatolia Region of Turkey, though it is also grown in different climates and altitudes (Matthaus, B., Ozcan, M.M., (2011), "Chemical evaluation of flower bud and oils of tumbleweed Gundelia tournefortii L.) as a new potential nutrition sources", Journal of Food Biochemistry, 35, 1257-1266; Asadi-Samani, M., Rafieian-Kopaei, M., Azimi, N., (2013). "Gundelia: A Systematic Review of Medicinal and Molecular Perspective", Pakistan Journal of Biological Sciences, 16 (21), 1238-1247). Gundelia tournefortii L. is known by various names in Turkey, such as sweet kenger, Kenger gum, thistle, milk thistle, Kanak gum. While the artichoke-like head and fresh stems of the plant are eaten as a vegetable, roasted seeds thereof are also consumed as coffee (Ebrahimi and Sani, 2015). Gundelia tournefortii L. releases a white liquid with a gum-like consistency when the roots and leaves are cut. This liquid assumes a resin-like structure when allowed to stand (Cakmakci, S., Dagdemir, E., (2013), "A preliminary study on functionality of Gundelia tournefortii L. as a new stabiliser in ice cream production", International Journal of Dairy Technology, 66 (3), 431-436).

In particular, Gundelia tournefortii L. is a plant with a high phenolic content, which contains caffeic acid derivatives such as cynarine and chlorogenic acid, flavonoids such as quercetin and gallic acid, and other components such as limonene, cinnabarene and saponins, which are responsible for the biological activity of the plant (Haghi, G., Hatami, A., Arshi, R., (2011), "Distribution of caffeic acid derivatives in Gundelia tournefortii L." , Food Chemistry, 124, 1029-1035; Hajizadeh-Sharafabada, F., Alizadeh, M., Mohammadzadeh, M.H.S., Alizadeh-Saltehd, S., Kheirouri, S., (2016), "Effect of Gundelia tournefortii L. extract on lipid profile and TAC in patients with coronary artery disease: A double-blind randomized placebo controlled clinical trial", Journal of Herbal Medicine, 6, 59-66). The edible roots of the plant are rich in minerals and vitamins (especially A, B, C). Especially seeds are specified as an important source of edible oils due to its high oil content of around 22.8% by weight. It has been reported that the fatty acid composition of said seed oils is similar to soybean and sunflower oils and that the main phytosterols in this oil are sitosterol and stigmasterol (Ebrahimi and Sani, 2015).

Additionally, in another study, it is determined that Gundelia tournefortii L. could be a good source of protein (Arezoo, F., Siavash, H.S., Rashid, J., (2013), "Biochemical study of some populations of Gundelia tournefortii L. in West Azerbaijan", Iranian Journal of Plant Physiology, 3 (2), 683-686).

Gundelia tournefortii L. is consumed in various ways by the local people in the regions where it grows, and it is also used as animal feed. There are studies in the literature that reveal the chemical structure of Gundelia tournefortii L. and various properties of a number of extracts obtained from this plant, such as antimicrobial, antioxidant and functional properties (Qoruh, N., Celep, A.G.S., Ozgbkge, F., i§can, M., (2007) "Antioxidant capacities of Gundelia tournefortii L. extracts and inhibition on glutathione-S-transferase activity", Food Chemistry ,100, 1249-1253; Bagci, E., Hayta, S., Kilic, O., Kocak, A., (2010) "Essential Oils of Two Varieties of Gundelia tournefortii L. (Asteraceae) from Turkey", Asian Journal of Chemistry, 22, 6239-6244; Khanzadeh, F., Khodaparast, M.H.H., Elhami Rad, A.H., Rahmani, F., (2012) "Physiochemical Properties of Gundelia tournefortii L. Seed Oil", Journal of Agricultural Science and Technology, 14, 1535-1542; Asadi-Samani, M., Rafieian-Kopaei, M., Azimi, N., (2013). "Gundelia: A Systematic Review of Medicinal and Molecular Perspective", Pakistan Journal of Biological Sciences, 16 (21), 1238-1247).

However, studies on the use of Gundelia tournefortii L. as an additive in foods are very limited. It has been reported that Gundelia tournefortii L. can be used as a stabilizer in ice cream production (Cakmakci, S., Dagdemir, E., (2013), "A preliminary study on functionality of Gundelia tournefortii L. as a new stabiliser in ice cream production", International Journal of Dairy Technology, 66 (3), 431-436). In another study, Gundelia tournefortii L. was used in the production of functional yoghurt (Ebrahimi, A., Sani, A.M., (2015), "Application of Gundelia tournefortii L. in yoghurt", Journal of Applied Environmental and Biological Sciences, 4, 266-272). In another study, the use of oil derived from the seeds of the plant as frying oil was tried (Hashemi, S.M.B, Amarowicz, R., Khaneghah, A.M., Vardehsara, M.S., Hosseini, M., Yousefabad, S.H.A., (2017), "Kangar Gundelia tehranica seed oil: Quality measurement and frying performance", Journal of Food and Nutrition Research, 56 (1), 86-95).

Objects of the Invention The main object of the present invention is to eliminate the need for a high intensity heat treatment applied to regulate the textural properties and dry matter level of the product in the production of soft type and chewable food products.

Another object of the present invention is to make it possible to obtain chewable food products containing high efficiency compositions having a relatively low thermal stability together with natural elastomers that are difficult to mechanically process.

Still another object of the present invention is to eliminate the need for hydrocolloid stabilizers that are included for purposes of regulating structure in chewable food products, while reducing fixed and variable costs in production.

Summary of the Invention

The present invention relates to a chewable food product containing one or more components that undergo thermal degradation even at relatively low temperatures (above 70°C and up to 120°C), in combination with one or more natural elastomers. The invention is also directed to a method for preparing such a food product. Said method comprises forming a composition containing a natural elastomer that has been kneaded at a temperature of at least 140°C for a period of at least 30 minutes, and subjecting said composition to mixing.

Detailed Description of the Invention

The present invention is directed to a chewable food product and a production method thereof. Said chewable food product contains one or more components which undergo thermal degradation at temperatures above 70°C and up to 120°C, in combination with a natural elastomer.

In the prior art, the compositions containing natural elastomers typically cannot be converted into chewable products without being treated above 120°C. However, the method described below allows the inclusion of components into the composition that undergo thermal degradation at temperatures lower than this. Therefore, said method makes it possible to obtain the chewable food product of the invention.

Said chewable food product may contain Kenger gum as a natural elastomer. The method of the present invention enables to produce chewable food products containing Kenger gum (and/or natural elastomers that are similarly difficult to process) and components that undergo thermal degradation at relatively low temperatures ranging from 70°C to 120°C.

The food product of the invention may contain from 10 to 40 wt% of Kenger gum based on the total mass of the chewable food product. Thus, it is ensured that the chewable food product has an optimized Kenger gum content for a toffee-type product.

The chewable food product of the invention may contain from 40 to 70 wt% of a sucrose based on the total mass thereof. Thus, a sugary product is obtained having rheological properties optimized for chewiness. Alternatively, or additionally, the chewable food product of the invention may contain from 5 to 25 wt% of a sweetener in the form of a syrup based on the total mass thereof. Thus, even if the sweetener is in the form of a syrup, a sweet product can be obtained by maintaining the optimization of chewiness. For example, if the sweetener is or contains glucose syrup, an advantage is also obtained in terms of production costs.

The invention is also directed to a method for preparing a foodstuff containing a natural elastomer. Said method comprises the following steps of: a) forming a composition containing a natural elastomer that has been kneaded at a temperature of at least 140°C for a period of at least 30 minutes, b) subjecting said composition to mixing.

The temperature and time elements in step (a) of the method described above allow natural elastomers such as Kenger gum (which are relatively difficult to process mechanically) to become chewable. Thus, it is not necessary to work at high temperatures to obtain chewable food products from such natural elastomers. Thus, chewable food products can be obtained even if the mixing in step (b) is carried out at temperatures below 70°C rather than high temperatures of 120°C and higher.

In this context, in a possible embodiment of the method according to the invention, said composition can be prepared to contain Kenger gum as a natural elastomer.

The composition may be prepared to contain one or more of the ingredients selected from corn zein, gluten, rubber, wood resins, jetulong, sorva, guttapercha, balata, and chicle as a natural elastomer, as an alternative to or in addition to Kenger gum.

The composition can be prepared to contain at most 5 wt% starch, gum arabic, guar gum, carrageenan, or a mixture thereof, based on the total mass thereof.

The kneading process in step (a) of the method of the invention can be performed at a temperature of 180°C or lower. Thus, it is ensured that the temperature used in kneading the natural elastomer is kept at a level that will not cause degradation.

The duration of the kneading process in step (a) of the method of the invention can be conducted for 120 minutes or less. That is, with the kneading temperature in the method of the invention, it is not necessary to keep the kneading process in step (a) longer than 120 minutes.

The kneading process in step (a) of the method of the invention can be carried out, for example, using a chewing gum mixer. A chewing gum mixer can also be used in step (b) where mixing is carried out; this is an important improvement since it is known in the prior art that it is not possible to use a chewing gum mixer in making chewable food products (especially toffee-type chewable soft confections).

In an embodiment of the invention, the total amount of the natural elastomer in said composition can be adjusted in the range from 5 to 50 wt% based on the total mass of the composition. The natural elastomer used in the invention can be considered as a texturing agent. An embodiment of the invention may comprise preparing said composition to contain up to 5 wt% of a bioactive material selected from poly- and long chain unsaturated fatty acids, probiotics, antioxidant materials, bioactive peptides, polyphenols, or mixtures thereof, based on the total mass thereof. Each of these types of bioactive materials ensure that the food product has functional properties.

In an embodiment of the invention, said composition can be prepared to contain one or more ingredients from a group consisting of bulking agents, water soluble dietary fibers and sugar alcohols. Such a composition can also be prepared without sugar; so, it is ensured that the food product obtained is free of sugar.

In an embodiment of the method, the composition can be prepared to contain from 5 to 30 wt% of a sweetener in the form a syrup based on its total mass. Said sweetener in the form a syrup may contain a glucose syrup and/or a maltitose syrup. In the case that the sweetener in the form of a syrup contains a glucose syrup, production costs are reduced, and cost advantage is achieved.

In the above-mentioned embodiments of the method of the invention, the mixing in step (b) can preferably be carried out at a temperature in the range of 50-70°C.

With the temperature and time conditions in step (a) of the method of the invention, even if the mixing in step (b) is performed for a period of 5 to 15 minutes, that is, for a short period of time, it will be sufficient to obtain a chewable food product.

Especially, in the relatively demanding process version where the natural elastomer contains Kenger gum, a chewable food product can be obtained even if the temperature in step (b) is at relatively low temperatures in the range of 50°C to 70°C, and mixing is carried out for a relatively short period of time in the range of 5 to 15 minutes.

In each of the above-mentioned embodiments of the method of the invention, the composition can be prepared, for example, to contain glycerin and one or more polyols. In this way, a sugar-free toffee-like food product can be obtained. The composition may also be prepared to optionally contain one or more flavoring agents.

Alternatively, if it is desired to have a sugary toffee-like food product, the composition may be prepared to contain sucrose and/or a sweetener in the form a syrup (e.g., glucose syrup and/or maltitol syrup). Here, the composition may also be prepared to optionally contain one or more flavoring agents, as in sugar-free toffee. Sucrose is typically in solid form, while syrup-like sweeteners are typically liquid. Therefore, the weight percent of sucrose or the sweeteners in the form of syrup affects the rheological properties of the food product. The composition may optionally be prepared to contain from 40 to 70 wt% of a sucrose for the optimization of the rheological properties, based on the total mass thereof. Additionally, or as an optional alternative, the composition may be prepared to contain from 5 to 25 wt% of a sweetener in the form of a syrup (e.g., glucose syrup and/or maltitol syrup), based on the total mass thereof. Here again, said syrup-like sweetener can preferably be prepared to contain glucose syrup, so that production costs can be kept to a minimum.

The foodstuff obtained by any one of the above-mentioned method variations can be used in the production of a chewable food product. Because the elements of step (a) make it possible to obtain a chewable food product from natural elastomers that are relatively difficult to process, even when the mixing in step (b) is applied at a low temperature (e.g., 70°C or lower). Thus, the present invention is also directed to a chewable food product obtained by such a method. Said chewable food product can be, for example, a confectionery, a cheese, or a bakery product.

The fact that the relatively low (e.g., 70°C or lower) temperatures in step (b) of the method are sufficient enables the ingredients in the composition (e.g., flavoring materials, being relatively unstable to temperature) to be preserved in the food product without degradation or substantially evaporating. Thus, the food product produced by the method of the invention can contain both:

- natural elastomers that are difficult to process mechanically (e.g., Kenger gum), and - flavoring materials that are sensitive to high temperatures (e.g., temperatures around 120°C, which is required in the state of the art).

Thus, a preferred embodiment of the food product according to the invention contains Kenger gum. An even more preferred embodiment of the food product of the invention may contain from 10 to 40 wt% of Kenger gum based on the total mass of the composition, this range being found to be optimal for a food product in toffee form.

The various examples that are within the scope of the invention described so far are described below.

EXAMPLE:

In the invention, it is intended to obtain a chewable food product (e.g., preferably soft confectionery) with or without filling, that:

- can be successfully obtained even if the level of the heat treatment is reduced in the production of chewable soft confectionery (even if the heat treatment is applied at temperatures of 70°C and below),

- contains natural elastomers obtained from edible sources in order to regulate structural properties,

- in which those components with a low thermal stability (e.g., colorants, flavorings), and bioactive substances for improving the functional properties of the product can be used efficiently (i.e., essentially without degradation) and effectively, without the use of hydrocolloid stabilizers (e.g., gelatin, pectin, starch derivatives, carrageenan, guar gum and/or the combinations thereof),

- may be sugary (for example, containing sucrose, glucose syrup with different dextrose equivalent properties, maltose syrup, etc.), sugar-free (for example, containing bulking agents, soluble dietary fibers, sugar alcohols) or in a form where sugars are partially substituted with substances that can be included in a sugar-free component.

Examples of natural elastomers used in the invention are Kenger gum, corn zein, gluten, rubber, wood resins, jetulong, sorva, guttapercha, balata and chicle. Kenger gum was kneaded preferably at a temperature in the range of 140°C to 180°C for a period of 30 min to 2 hours, thereby rendering it ready to make chewable confections. It was preferred to use a gum mixer in the kneading process.

Natural elastomers from edible sources, glucose syrup, sucrose, antioxidants, emulsifiers, hydrogenated vegetable oils, glycerin, acidity regulators are among the components used in the formation of the composition of the chewable food product (in this example, confectionery) with natural elastomers and at a low temperature. It may be preferred that the natural elastomer is biodegradable.

The production of the exemplary food product (sample 1) within the scope of the invention includes mixing the following ingredients that constitute the composition of the food product at a temperature of 70°C or below:

- at least one natural elastomer (e.g., in the range of 5 to 50 wt% (by weight) based on the total mass of the formulation),

- optionally a sweetening agent (e.g., a sweetener in the form of a syrup, e.g., glucose syrup) (e.g., in the range of 5 to 30 wt% based on the total mass of the formulation),

- optionally, for example, additionally, a sweetener(s) that is typically solid (in its pure form, at 25°C and under 1 atm pressure) (e.g., sucrose) (e.g., in the range of 5 to 70 wt% based on the total mass of the formulation),

- optionally additionally, flavoring agent(s) (e.g., in the range of 0.1 to 2 wt% in total based on the total mass of the formulation); various additives, such as colorant(s), emulsifier(s), antioxidant(s) and acidity regulator(s) (e.g., in the range of 0.1 to 1 wt% in total based on the total mass of the formulation), hydrogenated vegetable oil and glycerin (e.g., in the range of 0.1 to 5 wt% in total based on the total mass of the formulation).

The production of another exemplary food product (sample 2) within the scope of the invention includes mixing the following ingredients that constitute the composition of the food product at a temperature of 70°C or below:

- at least one natural elastomer (e.g., in the range of 5 to 50 wt% (by weight) based on the total mass of the formulation), - optionally a sweetening agent (e.g., a sweetener in the form of a syrup, e.g., maltitose syrup) (e.g., in the range of 5 to 30 wt% based on the total mass of the formulation),

- optionally one or more sugar alcohols, and/or dietary fibers, and/or one or more types of fruit pulp (e.g., in the range of 5 to 70 wt% in total based on the total mass of the formulation),

- optionally additionally, flavoring agent(s) (e.g., in the range of 0.1 to 2 wt% in total based on the total mass of the formulation); various additives, such as colorant(s), emulsifier(s), antioxidant(s) and acidity regulator(s) (e.g., in the range of 0.1 to 1 wt% in total based on the total mass of the formulation), hydrogenated vegetable oil and glycerin (e.g., in the range of 0.1 to 5 wt% in total based on the total mass of the formulation).

After said mixing, the composition can be cut into shape, cooled, and packaged. In the packaging process, it is appropriate to use packaging materials that are safe in contact with food.

Within the scope of the invention, it is possible to obtain functional confections in which bioactive substances (such as poly- and long chain unsaturated fatty acids, antioxidant substances, bioactive peptides, polyphenols) are included in sugar-free, sugar-reduced, or calorie-reduced soft type confections, with a high process and storage stability.

With regard to the natural elastomer materials, e.g., Kenger gum, corn zein, gluten, rubber, wood resins, jetulong, sorva, guttapercha, balata or chicle can be used (e.g., as a texture agent). Given that Kenger gum is an example which is difficult to mechanically process and the pretreatment of which requires harsh conditions including high temperatures, it is possible to produce the chewable food containing it at low temperatures, in an easy and quick manner, and at low cost, within the scope of the invention. Similar advantage applies to other natural elastomers. In addition, the combinations of said natural elastomers are called "natural elastomer materials" in the context of the invention. As an optional addition to the natural elastomers listed herein, the composition of the food product may preferably contain up to 5 wt% in total of starch, gum arabic, guar gum, carrageenan, or mixtures thereof (e.g., as a texture agent), based on total mass of the food product composition.

The food product of the invention may also contain fillers known to be suitable for use in making, for example, chewable soft confectionery.

With the present invention, a chewable food product may be obtained that contains one or more components (e.g., a colorant and/or a flavoring agent) that undergo thermal degradation even at temperatures higher than 70°C and up to 120°C, in combination with Kenger gum. The temperature at which each of the ingredients (the colorant and/or flavoring agent) suitable for use in foods undergoes thermal degradation is within the information accessible by the person skilled in the technical field of food chemistry.

With the present invention, it is possible to obtain chewable and soft type confectionery by regulating the structural properties with a heat treatment application below 70°C, and with the use of natural elastomers, where the targeted textural properties can be achieved due to the use of sugar crystallization, especially sucrose, and a hydrocolloid stabilizer, especially gelatin, and involving a heat treatment above 100°C. Thus;

- a significant reduction in the production time of soft candies is achieved,

- the process stability of the flavoring and coloring components is increased,

- production costs are reduced,

- the stability of bioactive ingredients in the production of functional confectionery is improved.

The present invention eliminates the need for a high intensity heat treatment applied to regulate the textural properties and dry matter level of the product in the production of soft type and chewable food products (e.g., confectionery). In order to avoid the need for hydrocolloid stabilizers included into the composition of the product for regulating the structure, edible and natural elastomers having polymeric structure are used as a texture agent, so that fixed and variable costs in production are reduced. It is possible to perform heat treatments at temperatures of 70°C and lower in the relevant production process. This enables the components having an insufficient thermal stability (e.g., colorants and flavorings) to be included in the product with high efficiency (for example, keeping their thermal degradation at a negligible level). In addition, it is possible to create a more suitable process formation and product formulation for functional confectionery production.