US 20080317925A1 (19) United States (12) Patent Application Publication (10) Pub. No.: US 2008/0317925 A1 Goharian (43) Pub. Date: Dec. 25, 2008

(54) SUGARLESS NOUGAZ, Publication Classification COMPOSITION AND METHOD FOR MAKING SAME (51) Int. Cl. A2.3L I/236 (2006.01) (76) Inventor: Mohamad Goharian, (IR) (52) U.S. Cl...... 426/548 Correspondence Address: (57) ABSTRACT BARRY CHOOBIN 193 SUITE #18, TALEGHANI, BAHARE Disclosed is a Sugarless nougaZ confectionery composition SHOMAL and method for making same wherein said composition con TEHRAN 1563714311 (IR) sists of Sorbitol: 31%-35% of the entire composition by volume; : 1%-3% of the entire composition by (21) Appl. No.: 12/111,983 volume: Albumen powder: 5%-8% of the entire composition by volume; and : 20%-26% of the entire composi (22) Filed: Apr. 30, 2008 tion by volume. US 2008/031 7925 A1 Dec. 25, 2008

SUGARLESS NOUGAZ, CONFECTIONERY 425. formulations developed around as a base COMPOSITION AND METHOD FOR are not directly applicable to the Sugarless polyols because of MAKING SAME basic differences in the physical/chemical properties of poly ols relative to Sucrose. BACKGROUND OF THE INVENTION 0009. Therefore, the development of sugarless nougat technology based on Sugar Substitutes (e.g., polyols) will 0001 Nougat is a term used to describe a variety of similar depend on the chemical characteristics of the polyols avail made with Sugar or honey, roasted nuts (al able, the ability to control the graining of Sugar Substitutes or monds, , or are common, but not simulation of grain with Sugarless ingredients as well as the peanuts) and sometimes chopped candied fruit. The consis ability of polyols to entrap air during whipping. tency of nougat can range from chewy to hard depending on 0010. A number of sugar substitutes have been developed its composition, and it is used in a variety of candy bars and which can be used in a confectionery composition. Of par chocolates. ticular interest are hydrogenated Starch hydrolysates which 0002 There are two basic kinds of nougat: white and have been used as a Sucrose Substitute in candy and other brown. White nougat is made with beaten egg whites and is Sugar containing products and polyhydric alcohols, such as soft, whereas brown nougat (called nougatine in French) is sorbitol. made with caramelized Sugar and has a firmer, often crunchy 0011. The polyhydric alcohols and hydrogenated starch texture. hydrolysates are hydroscopic and generally form candies that 0003 Persian nougat, known as gaz, is a variety that has are unstable at elevated temperatures and high humidity. In been produced in Isfahan, for many centuries. It contains particular, Soft candies containing hydrogenated Starch the Sugary extract of the root of Tamarix. A special kind of hydrolysates tend to become Sticky and have excessive cold Gaz is referred to as Nogha in Persian. Nogha is almost flow when subjected to these conditions. One method used to exclusively made with walnuts instead of pistachios & control this problem is to wrap the candies such that the which are usual for other types of Gaz. The making moisture content will be kept at less than about 1%. of Nogha is very much the same as any other Gaz. The 0012 Hydrogenated starch hydrolystes have been used to difference is that Nogha is usually spread between two very form a gelled confection. U.S. Pat. No. 4,597,981 discloses a thin layers of wafers and cut into 10x5x5 cm sections which process for preparing a soft candy composition containing are larger than ordinary Gaz cubes. from 9% to 82% by weight hydrogenated starch hydrolysate 0004 Gaz as a variation of nougat is a delicious sweet that and 82% to 9% by weight of at least one polymer of glucose originates from the city of Esfahan, located in the central or maltose, 3% to 16% by weight of gelatin and 6% to 20% plateau of Iran. Gaz, is derived from the juices and stems of a water by weight to form a soft, sugar free gelled candy. desert plant called Angebin which is a member of the Tama 0013 Hydrogenated starch hydrolysates have been used risk family, native to the Zagross mountain range located to to form a nougat-type confection. U.S. Pat. No. 4.323,588 the west of the city. It is commonly associated with the Manna discloses aerated confections such as marshmallow or nou of sacred books. This is combined with other ingredients gat. The product requires the proper blend of crystallized and including Pistachio or kernels, Rose Water and Egg dissolved carbohydrates in conjunction with a whipping White and is recognized for its medicinal qualities. agent. The confection contains as bulking agent and Sweet 0005 Traditionally, the juice and stems were collected enera combination of about 20% to about 90% hydrogenated from the mountains and brought into town where copper starch hydrolysate and about 5% to about 60% hydrogenated vessels were filled with the raw mixture which was then Sugar Such as isomaltitol and preferably hydrogenated isoma beaten until it reached the desired consistency and fashioned litulose. by hand into its desired shape. You can still see this process in 0014. It would, therefore, be desirable to develop pleasant action today in Esfahan. tasting, soft, Sugarless nougat-type confections prepared with 0006 are perhaps the most complex and difficult inexpensive readily available ingredients which can be of the generic confectionery bases to prepare. They are aer formed into final shape by molding, cut and wrap or extrusion ated confections whose density largely depends on a frappe processes. element and texture on a syrup element along with its Subse 0015. Furthermore, the present invention composition can quent crystallization. be edible even for people with heart diseases, diabetes, obe 0007. The preparation of soft confections such as nougat, sity and healthy people, without health concerns, because it involves the combination of two primary components thereof, prevents different diseases. namely high boiling syrup Such as corn Syrup or the like, and a relatively light textured frappe, generally prepared from SUMMARY OF THE INVENTION gelatin, egg albumen, milk proteins such as casein, and Veg etable proteins such as soy protein, and the like. The frappe is 0016 A sugarless, soft, chewable aerated nougat-type generally relatively light, and may, for example, range in confection comprising from about Isomalt 30-35%, Sorbitol density from about 0.3 to about 0.8. 31-35%, Rose-water 1-3%, Albumenpowder 5-8%, Pistachio 0008. By comparison, the high boiled syrup, or “bob 20-26% has been unexpectedly discovered. The present syrup, is relatively viscous and possesses a higher density, invention composition can be edible even for people with and frequently contains a Substantial amount of Sugar. Con heart diseases, diabetes, obesity and healthy people, without ventionally, the final nougat composition is prepared by the health concerns, because it prevents different diseases. addition of the “bob syrup' to the frappe under agitation, to form the basic nougat mixture. Further ingredients such as DETAILED DESCRIPTION OF THE INVENTION flavorings, oils, additional Sugar and the like may be added thereafter also under agitation. A general discussion of the 0017 Non-infectious diseases like diabetes, heart dis composition and preparation of nougat confections may be eases, obesity, and the death rate for this reason, on one hand, found in B. W. Minifie, CHOCOLATE, COCOA AND CON and the people desire to change the alimentary habit with the FECTIONERY: Science and Technology, 2nd Edition, AVI general knowledge in other hand, make a motive for the Publishing Co., Inc., Westport, Conn., (1980) at Pages 424 present invention. The present invention composition doesn't US 2008/031 7925 A1 Dec. 25, 2008

change the blood Sugar measure, and like the usual Gaz 0036 Adding sorbitol to said clear liquid; doesn’t make so many calories in the body. 0037 Mixing said added sorbital with said clear liquid employing paddle wherein paddle's motion and controlled 0018. In the present invention, the ingredients of sugar and temperature leads to transformation of said liquid to a harden glucose are replaced with isomalt. and evaporated composition; 0019 Sorbitol isn't absorbed by blood, and its calorie is 0038. Adding Albumen powder after about 4-5/5 hours 2/6 kcal/g. After eating Sorbitol the range of it in tissues and (Mixing the Albumen powder, rose water and water, by mixer blood is negligible and 15-20% of consumed sorbitol metabo until it will be made a bulky shape like a sponge. In fact the lism in the liver quickly. first test in this time will be done. The benchmark test is a test 0020 Isomalt is obtained from sugar beet in a two-step that a liquid between two fingers will be converse to a lump process. One gram of isomalt produces two kilos of the Sugar thin String. And it doesn't Stick to the teeth.) energy of calorie and it is useful for a person who needs low 0039. Adding said sponge to said harden and evaporated energy. composition. 0040. Yet in another embodiment the method of producing 0021 Researches show that replacing isomalt with the Nougaz, further comprises; Sucrose lead to decrease blood Sugar and to lose weight. 0041 Maintaining the motion of said paddle and main 0022. The isomalt advantages: taining the controlled temperature for about 3–4 hours, until 0023 Isomalt is a natural Sugar Substitute, a type of Sugar the second test or fragile test will be done; alcohol, which is primarily used for its Sugar-like physical 0042 Pouring a predetermined amount of pistachio to said properties. It has only a small impact on blood Sugar levels, cauldron, does not promote tooth decay, and has one half the calories of 0043 Mixing said amount of pistachio with said added Sugar. However, like most Sugar alcohols, it carries a very real sponge to said hardened and evaporated composition. risk of gastric distress, including flatulence and diarrhea, 0044) The temperature for the composition before adding when consumed in large quantities. Isomalt is typically the sponge decrease to 60 degrees. blended with a high intensity Sweetener Such as Sucralose, so 0045. After mixing the pistachio with said composition, that the mixture has approximately the Sweetness of Sugar. the result product characterized as Nougaz, is transferred to a 0024. Isomalt is a disaccharide composed of the two sug unit forming system, wherein said NougaZ is placed on flat ars glucose and mannitol. It is an odorless, white, crystalline mould steel and kept in a cold temperature for a long time. Substance containing about 5% water of crystallization. Iso 0046. After this process, Nougaz being cut to small pieces malt has a minimal cooling effect, lower than many other by cutter-machine and being wrapped. Next, the wrapped Sugar alcohols, particularly Xylitol and erythritol. Isomalt is NougaZwill be moved to the packing unit. unusual as it is a natural Sugar alcohol that is produced from 0047 Although preferred embodiments of the invention beets. An interesting use of isomalt is found in the product have been described in the foregoing Detailed Description, it Diabetes Sweet, a Sugar Substitute sold for baking use and will be understood that the invention is not limited to the composed of a blend of isomalt and acesulfame potassium, embodiments disclosed, but is capable of numerous rear but it has a bitter taste (due to the acesulfame potassium) and rangements and modifications of parts and elements without lacks the caramelizing properties of Sugar. departing from the spirit of the invention. It will be under 0025. The necessary instruments: stood that the chemical and/or mechanical details of every 0026. A cauldron for cooking Sugar-free nougaZ. design may be slightly different or modified by one of ordi nary skill in the art without departing from the teachings of 0027. A mixer for preparing Albumen powder. the present invention. 0028. A cutter-machine for shaping NougaZ. I claim: 0029. A packing machine for wrapping NougaZ. 1. A Sugarless composition for making nougaZ consisting 0030) Ingredients: of: Isomalt: 30%-35% of the entire composition by volume: Sorbitol: 31%-35% of the entire composition by volume: Rose water: 1%-3% of the entire composition by volume: The raw materials: ingredients: Albumen powder: 5%-8% of the entire composition by Isomalt 30-35% Volume; and Sorbitol 31-35% Pistachio: 20%-26% of the entire composition by volume. Rose-water 1-3% 2. A composition as claimed in claim 1, wherein said album Albumen powder S-8% powder is in form of Sponge. Pistachio 20-26% 3. A method for making nougaz, said method consisting of: Pouring a predetermined amount of water into a container; 0031. The method of producing comprises: Boiling said water, 0032. In preferred embodiment the method of producing Pouring a predetermined amount of isomalt grains into the the NougaZ comprises: boiled water wherein said isomalt grains being solved and creates a clear liquid wherein said isomalt is 30%- 0033 Pouring the weighing water into a large metal bowl 35% of the entire composition by volume: with a rounded base used for cooking and serving food Such Adding sorbitol to said clear liquid wherein said sorbitol is as cauldron; 31%-35% of the entire composition by volume: 0034) Boiling the water; Mixing said added sorbital with said clear liquid employ 0035 Pouring a predetermined amount of isomalt grains ing paddle wherein paddle's motion and controlled tem into the boiled water wherein said isomalt grains being solved perature leads to transformation of said liquid to a and creates a clear liquid; harden and evaporated composition; US 2008/031 7925 A1 Dec. 25, 2008 3

Adding albumen powder wherein said powder is inform of Mixing said amount of pistachio with said added sponge to sponge and is 5%-8% of the entire composition by vol- said hardened and evaporated composition; ume; Obtaining nougaZ: Maintaining said paddle's and maintaining the controlled Transferring said nougaz on flat mould steel; temperature; Cutting said nougaz to Small pieces; and Pouring a predetermined amount of pistachio into said Wrapping said Small pieces. container wherein said predetermined amount of pista chio is 20%-26% of the entire composition by volume: ck