Title of Invention

LOW GLYCEMIC SWEETS

Abstract

ABSTRACT The present invention discloses a low glycemic sweet, an Indian/Asian sweet in particular. These sweets are manufactured by using Levulose instead of using the conventional cane sugar. These sweets are especially made to satisfy the needs of diabetic patients or for people who show symptoms of diabetes. Enough care was taken on maintaining organoleptic properties, texture, visual properties in comparison with the sweets prepared by conventional cane sugar.

Full Text

This invention relates to sweets, particularly the Indian sweets of low glycemic index, especially for consumers with diabetics or with diabetic tendencies, maintaining the same organoleptic, textural and visual properties of sweets conventionally produced using cane sugar. In conventional preparation of sweets, sugar derived out of sugar cane is used. For the preparation of sweets especially in the Asian subcontinent including India such as Rasagulla, Rasamalai, Gulab Jamun, Badam / Pista / Cashew Kadli, Doodh Peda, Kesar Peda, Chocolate Milk Burfi Peda, Jangri, Basundi, Laddoo, Mysore Pak, Sandesh etc., either the crystalline sugar is added during the heating process, or the precooked food is soaked in sugar syrup for a sufficient period till the desired sweetness is achieved. The diabetic patients or people with diabetic symptoms are generally advised not to consume sweets since normal sugar (sucrose) used in sweets will increase their blood sugar. Hence diabetic patients avoid consuming the sweets made of the conventional sugar by killing the desire of having the sweets. However, attempts have been made in the past to produce sweets with artificial sweeteners such as Aspartame etc., but have not been widely accepted as they result in products with bitter taste. Further, it has not been possible to prepare artificial sweetener based syrups with desirable consistency and viscosity as they decompose when cooked at elevated temperatures resulting in loss of their characteristics. As other alternative, the artificial sweetener is added to the end unsweetened food product just before serving. However this practice has not been a great success as it was reported that the same organoleptic properties of conventional sweets are not maintained. Hence the other possibilities of using natural sugar substitutes were explored. The prior art teaches using sorbitol as a cane sugar substitute. In the production of one of the hardboiled sweets based on freshly prepared cottage cheese (paneer in India), for example rasgulla, the sorbitol syrup has been used. However, the draw back with Sorbitol is that the sweetness index of sorbitol is significantly lower than that of cane sugar and is therefore less satiating than sugar. Moreover sorbitol has fairly high laxative property and hence is not suitable for general consumption. The other natural sugar substitute that was found is LEVULOSE also known as Fruit Sugar a Low Glycemix Index product (GI23-compare Glucose 100). However, the experiments of making sweets using levulose faced a peculiar problem of undesirable browning due to maillard reaction and caramelization of levulose when heated to elevated temperatures particularly due to reaction between carbohydrate and protein. Use of other sugar based alcohols in the production of confectionery products have also not been successful as they have been rejected by consumers due to their laxative properties and low level of sweetness. Literature has examples in which certain chocolates, ice creams and biscuits have been prepared from a set of nutritive / non-nutritive sweeteners. However, such confectioneries do not use syrups cooked at elevated temperatures as in the case of the Asian or Indian sweetmeats. Therefore there is a longstanding need to produce traditional Indian/Asian sweets with low Glycemic Index suitable for all consumers and especially for consumers with diabetics or with diabetic tendencies, maintaining the same organoleptic, textural and visual properties of sweets conventionally produced from cane sugar. Therefore the first object of the invention is related to sweets prepared by using levulose a natural sugar substitute of low Glycemic Index, by overcoming the above mentioned inherent drawback of levulose namely browning at elevated temperature. In another embodiment of the invention wherein the sweets prepared does not require the sweet syrup for obtaining sweetness, the levulose preferably in powder form is added at the end of preparation of such sweets rather than during the heating process, as is conventionally the method of preparation adopted while using cane sugar. This is in order to prevent the browning of levulose. The next object of the invention is to provide Indian sweet variety with low Glycemic Index (GI) suitable for all consumers and especially for consumers with diabetics or with diabetic tendencies, maintaining the same organoleptic properties, textural and visual properties of sweets conventionally prepared or produced using cane sugar. The next object of the invention is related to Indian sweet variety, which apart from being prepared or produced by using a natural sugar substitute, namely Levulose optionally containing other nutritive and or non-nutritive sweeteners, without the problem of browning during or after the processing at elevated temperatures. The next object of the invention is related to syrup (s) of Levulose of variable viscosity and high consistency, without browning and stable without decomposing when exposed to elevated temperatures for prolonged period, at the same time maintaining the organoleptic and visual characteristics of sucrose based syrups making such Levulose based syrups them suitable for the preparation of sweetmeats of low Glycemic Index. In the above description it is to be understood that the word, "SWEET', is used in its broadest sense which also includes confectionery, milk / cereal / lentil / nut based sweets or sweetmeats and their like. It is also to be construed that the description given here however does not limit the scope of the invention and includes the sweet products and processes used to prepare them by a person skilled in the art. It is to be understood that the phrases like, "Glycemic Index", "elevated temperatures", "browning" etc., have the same meanings, as a skilled person of the field knows them. Hence these terms are not defined in the description. In our Indian Patent application (126 / MAS / 2003) the various embodiments in the process of preparation of sweets, particularly Indian sweets, have been disclosed. These processes are hereby reproduced for reference. The manufacturing process comprises of one or more of the following steps: a) the preparation of non browned syrup b) the use of non browned syrup in the final manufacture of the sweetmeat with low glycemic index c) Simultaneous manufacture of non-browned syrup and manufacture of non-browned sweet meat as may be required with low glycemic index, in a single step. Non-Browned Syrup preparation: a) Dissolution of powder in pure water to form a saturated solution normally with of viscosity of around 1.2 cps b) Purging of inert gas (es) at about 2.5 Kg/sq cm through the solution for a period of 10- 15 minutes c) Progressive heating the solution to boiling with purging of the solution with the inert gas (es) and maintaining a blanket of inert gas (es) on the surface of the solution during heating d) Controlling and monitoring the viscosity of the syrup from about 1.2 cps to upto 1,00,000 cps based on the specific requirement of the sweetmeat of the sweet to be prepared e) Increasing the pressure of the inert gas (es) on the solution with increase in viscosity of the syrup to ensure inert gas blanket on the solution surface. f) Cooling of the syrup under the inert gas blanket g) Preparing syrup stock of varying viscosities and storing in inert gas atmosphere. In another embodiment the process steps comprise: a) heating the solution of in a closed chamber with outlet for steam release b) progressively heating the solution providing heat input through super heated steam at pressure ranging from about 2 to about 10 times the atmospheric pressure c) controlling and monitoring the time of heating so as to obtain syrup with viscosity varying from 1.2 cps upto 1,00,000 cps based on the specific requirement of the sweetmeat to be prepared. d) Storing the syrup in vacuum or inert gas atmosphere. In yet another embodiment, the process steps comprise; a) Prolonged heating the solution at low pressure or vacuum in a close chamber at temperatures at about 60 degree to 80 degree C b) Controlling and monitoring the time of heating so as to obtain syrup with viscosity varying from about 1.2 cps upto 1,00,000 cps based on the specific requirement of the sweetmeat to be prepared. c) Storing the syrup in a container with vacuum till it cools to room temperature. Manufacture of sweets of low glycemic index of the present invention comprising the steps of; a) Preparation of the non-browned syrup of viscosity lower than the viscosity needed for the particular sweet as herein described b) Adjusting the pH between about 2 to about 6.5 by conventional methods, optionally in the presence of fats c) Cooking and or preparing the sweetmeat stock without d) Adding appropriate quantity of the syrup under inert gas bubbling till the completion of the process or optionally dividing the sweetmeat mass is into masses of suitable quantities and shapes and introducing into the prepared solution of of appropriate strength, already brought to boiling point under inert gas bubbling and inert gas cover wherein the entire solution with solid mass is continuously heated until the solid mass is well cooked or cooking and or preparing the sweetmeat mass, optionally in fat, without adding in initial stage but later adding, near the end stage, appropriate quantity of powder or syrup; wherein inert gas (es) is/are bubbled through the syrup containing the sweetmeat mass e) Optionally adding herbal extracts, flavoring agents, antioxidants, stabilizers, preservatives etc., f) Cooling of the mass to near room temperature maintaining bubbling of the inert gas or inert gas cover g) Optionally adding extra crystals / syrup as may be required to obtain required sweetness In another embodiment of the process the sweetmeat dough is divided into masses of suitable quantities and shapes and introduced into the prepared solution at pH ranging from about 2 to about 6.5 and heated in a closed chamber with super heated steam at pressure ranging from about 2 to about 10 times the atmospheric pressure, the chamber being provided with an outlet steam release. The time of heating is controlled and monitored to obtain syrup of viscosity varying from about 1.2 cps to about 1,00,000 cps based on the specific requirement of the sweetmeat. The system is then cooled to room temperature. In yet another embodiment, the process steps comprise; a) cooking the sweetmeat mass either in fat or in water as the case may be at elevated temperature b) adding of desired quantity either as powder or as solution of appropriate strength prepared at room temperature c) keeping pH within 2 and 6.5 d) heating the entire mass at low temperature under negative pressure cover e) bringing the mass to room temperature under negative pressure cover f) Adding extra crystals or solution or syrup of appropriate viscosity prepared as in any of the methods shown above, to provide the required sweetness. In yet another embodiment of the process, the low glycemic index sweetmeats are prepared in dry or semi-dry form using dry form of instead of syrup by process comprising the steps of; a) Mixing with the formulation of the sweetmeat b) Cooking of the formulation with through mixing at low heat under an inert gas blanket c) Keeping the pH between 2 and 6.5 d) Optionally purging inert gas through a perforated sieve a higher pressiue, between about 4kg per sq. cm to about 10kg per sq. cm, to ensure that enough gas permeates through the mass being processed. e) Cooling of mass under the blanket of inert gas f) Casting or dividing the cooked mass into desirable sizes and shapes. According to the present invention it is to be understood that the principal object of the disclosed invention relates to the sweets, especially Indian sweets having low glycemic index and suitable for the consumption by one and all especially by the diabetic patients, or by the people showing the symptoms of the diabetics without compromising on organoleptic properties and other desirable properties. Therefore the present disclosure is not any process specific, instead it is product specific. Different Indian sweet varieties have certain similarities and certain dissimilarities in their process of preparation. There are some other sweet varieties that may differ entirely in their process of making. Whatever may be the method of preparation, the basic concept of the invention is manufacture of the sweets that are suitable for the consumption even by the diabetic patients. Therefore hereby few non-limiting examples are provided to understand the present invention in more vivid manner. These examples however do not restrict the scope of the invention. The following examples describe the process of preparation of various Indian sweets. Though at glance it appears that different processes are described, it can be concluded that all the processes are aimed to manufacture the sweets of low glycemic index that are suitable to be consumed by every one including diabetic patients. That is how all these examples are linked through a single inventive concept. The quantities of various ingredients and the end products mentioned in the examples are approximate or nearest to the true values as explained therein and do not define the absolute values and figures. EXAMPLE 1 PREPARATION OF RASAGULLA Rasagulla, one of the most sought Indian sweets can be prepared according to the present invention. The process steps comprising: a) 5 liters of cow's milk is boiled for about 10-15 minutes till boiling, the temperature approximately equal to 100 degree C b) Boiled milk is cooled to approximately 60 degree C c) 200 ml of vinegar diluted with 1.5 lit of water is added to the milk to curdle it d) The solid matter (paneer) that separates as a result of the curdling is gently separated from the whey by filtering through fine cloth filter e) The paneer is gently kneaded adding about 20 g maida, a purified wheat flour f) One gram Nipaset (each gram containing 0.7 g of Methyl Paraben, 0.15g of Ethyl Paraben and 0.15 g of Propyl Paraben) is added to the paneer dough to extend the shelf life. g) Optionally making the paneer into balls of desired shape and size h) Preparing the syrup by heating a solution containing at about 0.5 Kg of in about 7 liters of water until entire leveluse dissolves, i) Cooking the paneer balls in the above syrup on high flame preferably under inert gas cover for about 20 minutes, j) Alternatively cooking the paneer balls in water on high flame for about 20 minutes, k) Adding 5 to 10 ml of Natural Indian pH Stabilizers e.g. Sapindus - Trifoliatus Extract) at the 5th and 10th minute 1) Preparing a more concentrated syrup by gently heating solution wherein and water is in 1:3 ratio m) Transferring the cooked balls to the concentrated syrup of step (k) to which a few drops of rose essence is added n) Serving the Rasagulla as and when they are ready to eat. EXAMPLE 2 PREPARATION OF RASMALAI Rasmalai is another liked Indian sweet which is a flat spongy milk solid (paneer) soaked in sweetened, coloured and partly condensed milk. The process of preparing the Rasmalai comprising the steps of; a) The processing steps of (a) to (j) of example 1 are repeated except that the paneer balls are made to flatten b) 2 litres of full cream milk is boiled until it reduces to half the Original quantity c) 500g of Levulose, a pinch of saffron soaked in 50 ml of warm Milk, and a pinch of permitted lemon food color is added to the Milk d) Garnishing the sweet with a little chopped pistachios and a few strands of saffron, and Serving the ready to eat Rasmalai. EXAMPLE 3 PREPARATION OF GULAB JAMUN Gulab Jamun is a golden brown deep fried milk solid fat ball in transparent sugar syrup. The manufacturing process comprises the steps of; a) 1.5 Kg Khoa (Condensed milk solid fat) is kneaded with about 5g baking powder, lOOg maida, a purified wheat flour, about 75g of paneer and one gram of Nipaset and rolled out into small balls b) the balls are deep fried in refined sunflower oil in low flame until they become golden brown in color c) preparing a syrup by adding 1.5 Kg of Levulose to 2 lit of water and heating the same on gentle flame optionally under inert gas blanket till a desired consistency is obtained d) adding few drops of rose essence e) introducing the fried balls into the syrup f) serving the gulab jamun as and when the fried balls achieves the desired sweetness. EXAMPLE 4 PREPARATION OF BADAM / PISTA / CASHEW KADLI The manufacturing process steps comprising the steps of; a) the nuts are peeled and ground into coarse dough b) heating the said dough gently and adding the required amount of ghee c) adding the required colours and flavours d) adding the desired quantity of Levulose powder just before removing the dough from heat ensuring that no color change occurs EXAMPLE 5 PREPARATION OF DOODH PEDA. KESAR PEDA AND CHOCOLATE MILK BURFI PEDA The manufacturing process comprises the steps of preparing Khova as described in the previous example. a) The unsweetened Khova is removed from fire and the powdered Levulose is added till the desired sweetness is achieved. b) After gentle addition of the powder the pedas are made to desired shape. c) Care is to be taken that powder should not be added to Khova during heating stage. This is the difference while comparing with the conventional preparation of pedas wherein the cane sugar is added during heating the Khova. d) During the preparation of kesar peda the only notable difference is addition of approximately lOg of Kesar to half kilo Khova having 150g of powdered Levulose. e) For the preparation of chocolate milk burfi peda 15 to 20g of cocoa powder is added instead of kesar. EXAMPLE 6 PREPARATION OF JANGIRI Jangiri, one of the most sought Indian sweets is prepared in a traditional manner but according to the present invention Levulose syrup is used instead of conventional cane sugar syrup. The process steps comprising; a) approximately grounding 200g soaked urdu dal to prepare batter b) adding approximately 20g corn flour and orange color c) filling the above batter in piping cones and piped over hot oil to fry d) preparing the syrup by dissolving 1 Kg of Levulose in half litre of water followed by gentle heating preferablyunder Nitrogen blanket, ensuring no browning takes place e) soaking the fried Jangiries in the above syrup till the desired sweetness is achieved, removed and served. EXAMPLE 7 PREPARATION OF BASUNDHI Basundhi, one of the milk sweets is prepared by the following steps according to the present invention. a) One liter full cream milk is boiled to form thick milk with hardened cream b) adding the required color c) cooling the thick milk with hardened cream and adding the Levulose powder to obtain the desired sweetness Now Basundhi is ready for consumption. EXAMPLE 8 PREPARATION OF LADDOO Laddoo, one of the oldest Indian sweets is prepared by the following process steps according to the present invention. a) forming a batter by mixing Besan flour with water b) optionally adding the required color c) sieving the batter through a sieve having holes of desired size directly over hot oil to make boondi d) preparing the syrup by dissolving I Kg of Levulose in half liter of water and heating the solution gently preferably under Nitrogen blanket, care being taken that syrup does not turn brown e) the fried boondi is added to the syrup to get an homogenous mixture f) finally the said homogenous mixture is made into the balls of desired sizes. EXAMPLE 9 PREPARATION OF MYSORE PAK In the traditional method, Water is boiled along with sugar to prepare syrup. To this, gram flour and fat are added and kindled at high temperature till required consistency is obtained. But this method is not suitable for the manufacture of sweets using levulose as exposure to extended period of heating will reduce render Levulose brown. Thus the method adopted is as follows. a) Gram flour is taken and stirred continuously by adding ghee until cooked. b) Powdered, crystalline or levulose syrup is added to this mixture towards the end of the heating process preferably under inert gas blanket, to obtain Mysore Pak of required consistency. c) The mixture is then Transferred into a greased plate and cooled and cut into desired shapes. EXAMPLE 10 PREPARATION OF HAL WAS Though the method of manufacturing the halwas is common, a. the ingredients used in the halwas and b. the process of processing and obtaining the, ingredients might vary from Halwa to Halwa. The ingredients mentioned above may vary from Badam for Badam Halwa, ground wheat extract for wheat halwa, or addition of fruit and/ or nuts etc. as the halwa might require. a) In the conventional method, the principle ingredient is added to the required fat and sugar, either in crystalline, powder or syrup form, and heated together right from the beginning until the required consistency is obtained. b) But this method is not suitable for the manufacture of sweets using levulose as exposure to extended period of heating will reduce the sugar rendering it brown. c) Therefore, in this process, the main and ingredient of the halwa is cooked with fat. d) Depending upon the halwa, powdered, crystalline or syrup levulose is added either towards the end of the heating process, preferably under inert gas blanket in low flame, or after the heating process is completed to obtain halwa of the required consistency. CLAIMS WE CLAIM 1. Low glycemic sweets, an Indian sweet in particular, which can be consumed by any person, especially by the diabetic patient or a person showing the symptoms of diabetics characterized in that the organoleptic properties, texture and visual properties are maintained equal to that of any conventional sweet wherein Levulose also known as Fruit Sugar, a natural product of Low Glycemic Index either in crystalline amorphous or syrup form is used either alone or with other nutritive or non nutritive products of Low GI, is such preparation characterized in that the preparation is done with appropriate ratio of carbohydrate and protein in the beginning preferably under inert gas/es blanket or high perssure steam totally replacing the conventional cane sugar; wherein Levulose used for the preparation of said low glycemic sweet, most preferably in the presence of inert gas (es) or under steam or any gas which most preferably does not contain oxygen, be either in crystalline form or amorphous form or in syrup form depending upon the nature of the sweet to be prepared/manufactured. 2. The low glycemic sweet as claimed in claim 1 wherein maillard reaction/caremelization reaction is minimized. 3. The low glycemic sweet as claimed in the preceding claims wherein when the paneer, optionally made into desired sizes and shapes, is required to be immersed in Levulose syrup, the said syrup with desired concentration and viscosity as herein described is prepared preferably under the inert gas (es) blanket. 4. The low glycemic sweet as claimed in claim 1 and 2, wherein the Levulose powder is added to the unsweetened cooked sweetmeat at the end of preparation. 5. The low glycemic sweet as claimed in claim 1 is RASGULLA 6. The low glycemic sweet as claimed in claim 1 is RASMALAI. 7. The low glycemic sweet as claimed in claim 1 is GULAB JAMUN 8. The low glycemic sweet as claimed in claim 1 is BADAM KATLI 9. The low glycemic sweet as claimed in claim 1 is PISTA 10. The low glycemic sweet as claimed in claim 1 is CASHEW KATLI 11. The low glycemic sweet as claimed in claim 1 is DOODH PEDA 12. The low glycemic sweet as claimed in claim 1 is KESAR PEDA 13. The low glycemic sweet as claimed in claim 1 is CHOCOLATE MILK BURFI PEDA 14. The low glycemic sweet as claimed in claim 1 is JANGIRI 15. The low glycemic sweet as claimed in claim 1 is BASUNDHI 16. The low glycemic sweet as claimed in claim 1 is LADDOO 17. The low glycemic sweet as claimed in claim 1 is MYSORE PAK 18. The low glycemic sweet as claimed in claim 1 is VARIOUS HALWA S

Documents:

0731-che-2004 abstract-duplicate.pdf

0731-che-2004 abstract.pdf

0731-che-2004 claims-duplicate.pdf

0731-che-2004 claims.pdf

0731-che-2004 correspondence-others.pdf

0731-che-2004 correspondence-po.pdf

0731-che-2004 description (complete)-duplicate.pdf

0731-che-2004 description (complete).pdf

0731-che-2004 form-1.pdf

0731-che-2004 form-19.pdf

0731-che-2004 form-3.pdf

0731-che-2004 form-9.pdf