JP2000116343A - Oleaster candy composition - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain the subject composition realizing low sweetness, having excellent texture, containing a component playing a role as an excipient, without any problem about processing or about taste improvement, or the like, by including dextrin and a hardly digestible dextrin. SOLUTION: This oleaster (Elaeagnus fruits) candy composition is obtained by mixing and stirring 1 pt.wt. of dextrin and 3-5 pts.wt. of a hardly digestible dextrin, heat-concentrating the mixture, adding citric acid thereto, stirring and mixing the obtained mixture, adding previously heat-dissolved gelation solution, and further being poured into a mold molded by using corn starch, aging at 24 deg.C and gelling for 12 hrs, taking out the gelled product from the mold and oil-coating it by adding a vegetable oil. The oleaster candy combinedly has a role of not only mere sweetener but also an excipient bringing elasticity of a gelling agent, and a composition having low sweetness and excellent texture without a problem about processing, taste improvement, or the like, can be prepared.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a low-sweet gummy candy composition comprising both dextrin and indigestible dextrin.

[0002]

2. Description of the Related Art Gummy candy is a kind of confectionery produced by solidifying powdered sugar and liquid sugar with a gelling agent mainly composed of gelatin, and is widely spread due to its unique texture. An example of a typical production method is described below. First, after mixing the desired amount of sugar and glucose liquid sugar, boil down,
After the BX (Brix%) is increased to about 80, fruit juice and a flavor are added as a flavor if desired, and the mixture is made acidic with citric acid. Thereafter, a gelling agent typified by gelatin, which has been dissolved in advance, is added. Finally, the mixture is adjusted to about BX82, and then poured into a mold molded with corn starch and gelled under air conditioning. After gelation, the formed gel is molded and coated with vegetable oil to prevent adhesion, and then becomes a product.

[0003] In the case of gummy candy, saccharides not only act as sweeteners, but also act as excipients that give the gelling agent elasticity. Therefore, the saccharide is generally contained in an amount of about 80% to 90% in terms of dry matter, based on all raw materials.

[0004] Gummy candies produced in this manner are widely used, but in order to respond to recent changes in tastes that favor low sweetness, gummy candy with a lower saccharide content and lower sweetness is manufactured. Various attempts have been made to do so. For example, it is known to use low-sweet sugar alcohols and to replace dextrins as part of liquid sugar or powdered sugar. In addition, a technology for containing a cyclodextrin-containing reduced starch sugar (Japanese Patent Publication No. 62-11580),
Technology for making low-sweet candy by blending trehalose in an amount of 0.5 to 60% by weight (Japanese Patent Laid-Open No. 08-10322)
In addition to 2), a technique for reducing the sweetness using fructose and a branched dextrin has also been performed. In addition, low sweetness materials are also being developed.
As described in US Pat. As described above, gummy candy, which is now widely spread due to its unique texture, has become an important issue how to reduce the sweetness due to changes in palatability in recent years, and various technologies and materials have been developed. Have been.

[0005]

The low sweetness technology for reducing saccharides as described above has been an important problem from the viewpoint of current taste, but has many problems. Simply reducing the saccharide content to make the sweetness low reduces the effect of the gelling agent as an excipient that gives elasticity, and impairs the unique texture of gummy candy. It is also conceivable to use low-sugar sugar alcohols, but low-sugar sugar alcohols have a high average molecular weight and cause gelation inhibition if they are added until taste is low.

Further, when a part of the saccharide is replaced with dextrin, if a part of the saccharide is replaced with dextrin until it has a taste of low sweetness, it becomes highly viscous, and it becomes difficult to stir in processing and burning during heating and concentration occurs. . It has also been recognized that the presence of dextrin at a certain level or more causes gelation inhibition. As described above, dextrin is a raw material that can be used for low-sweetness processing, but its amount is naturally limited.

[0007] When a reduced starch sugar containing trehalose or cyclodextrin is used, it is possible to reduce the sweetness to some extent, but it is not enough to suppress the sweetness of coexisting powdered sugar and liquid sugar. In addition, when the content is more than a certain level, there are problems such as hygroscopicity and flavor reduction due to inclusion of flavors. In addition, when fructose and branched dextrin are added, there is a natural limitation in reducing sweetness because fructose coexists. Also, branched dextrins have a possibility of inhibiting gelation. In addition, in the case of a low-sweet material produced using cellobiose and lactose as raw materials, when concentrated to a high level such as gummy candy, taste quality may be affected, and realization of low sweetness at a satisfactory level is not possible. Have difficulty.

[0008] Thus, according to the current low-sweet taste,
Various attempts have been made to process gummy candy into low sweetness, but there are many problems, such as problems in processing and improvement in taste quality, in order to achieve sufficiently low sweetness.

[0009]

Means for Solving the Problems The present inventors have conducted intensive studies with the aim of solving the problems of these existing technologies, and as a result, by mixing both dextrin and indigestible dextrin, the gummy candy was reduced. The present inventors have found that the amount of sugars can be significantly reduced without impairing the texture, and as a result, the conventional gummy candy can be made extremely low in sweetness, and the present invention has been completed. That is, the present invention is a gummy candy composition comprising dextrin and indigestible dextrin.

[0010]

BEST MODE FOR CARRYING OUT THE INVENTION The dextrin referred to in the present invention is
It is defined as `` an intermediate product of starch that is thermally decomposed or gelatinized and hydrolyzed by acid or enzyme to produce low molecular weight maltose, '' which is a dextrin that is usually used as a food material. If available, it can be used. The indigestible dextrin referred to in the present invention is:
It is defined as "a dextrin having a molecular weight of about 1600 generated in the dextrin roasting step and having a portion not decomposed by human digestive enzymes of 40% or more". In the present invention, when both dextrin and indigestible dextrin are blended, the reason why the amount of sugars can be reduced without impairing the texture of gummy candy is not necessarily known. Probably, it is presumed that the indigestible component of the indigestible dextrin hinders the increase in viscosity of the dextrin, and that both the dextrin and the indigestible dextrin have a function as a excipient similar to sugars. Details are not clear.

In the present invention, the mixing ratio of dextrin and indigestible dextrin is preferably not less than 3 parts and not more than 5 parts of indigestible dextrin to 1 part of dextrin in terms of weight. If the amount of the indigestible dextrin is less than 3 parts, it becomes difficult to mix the dextrin and the indigestible dextrin until the dextrin becomes viscous and has a sufficiently low sweetness. If the amount is more than 5 parts, the indigestible dextrin may cause gelation inhibition.

In the gummy candy composition of the present invention, the content of the dextrin and the indigestible dextrin is 8% or more and 30% or less of the total amount of all raw materials in terms of dry matter.
The following is preferred. If it is less than 8%, the effect of reducing sweetness is small, and if it is 30% or more, gelation may be inhibited.

Further, in the present invention, it is preferable to use dextrin and indigestible dextrin having a specific DE value. The DE value is a value indicating the degree of decomposition of a starch decomposed product and is a numerical value representing the degree of decomposition in starch production defined as "DE = direct reducing sugar (expressed as glucose) / solid content × 100".
Various physical properties such as viscosity, fluidity, taste and the like of starch are fixed by these numerical values. Dextrin has a DE value of 15 or more and 20 or less, and indigestible dextrin has a DE value of 8 or more and 12 or less.
The following is preferred. In the present invention, if the DE value of the dextrin is less than the above range, sweetness may occur or a problem of hygroscopicity may occur.If the DE value of the dextrin is greater than the above range, viscosity may occur and processing problems may occur. is there.
Similarly, if the indigestible dextrin is less than the above range, there is a problem of sweetness and hygroscopicity, and if it is too large, there is a possibility that a problem of viscosity generation may occur.

As the saccharide used in the present invention, any saccharide used in the production of gummy candy such as sugar, starch syrup, sugar alcohol and the like can be used. In the present invention, the amount of the saccharide is from 80 to 90% of the conventional gummy candy raw material to 35 to 35
It can be reduced to about 50% by weight. Of course, 50% by weight or more of saccharides may be contained if desired.

The gummy candy of the present invention can be manufactured according to a conventional method. Although the dextrin and the indigestible dextrin may be separately blended as raw materials, it is simple and preferable to mix both in a predetermined ratio in advance and blend the mixture.

[0016]

EXAMPLES The present invention will be described below with reference to examples. Example 1 Gummy candies were produced based on the formulation shown in Table 1 (formulation is based on dry weight). In the production process, a saccharide, a dextrin / indigestible dextrin mixture is mixed and stirred, then heated and concentrated to BX82, and then citric acid is added and mixed with stirring.
A gelatin solution previously dissolved by heating was added to adjust the final BX80. Thereafter, the mixture was poured into a mold molded with corn starch, aged at 24 ° C., and gelled for 12 hours. Thereafter, the mold was formed, vegetable oils and fats were added, and oil coating was performed.

The thus obtained gummy candy was evaluated for low sweetness and texture using 10 panelists. If the evaluation is good for 7 or more people ○, 4 to 6 people △,
×, when the number was 4 or less. The results are shown in Table 1. Compared with the normal formula 4, when dextrin or indigestible dextrin is added alone, the sweetness can be reduced,
Significant problems with texture. In the case of Formulation 2 containing a mixture of dextrin and indigestible dextrin according to the present invention,
Both low sweetness and texture were good.

[Table 1] D1: Dextrin D2: Dextrin / digestible dextrin (1: 4 mixture) D3: Digestible dextrin

Example 2 Gummy candies were produced according to the formulation shown in Table 2 according to Example 1 and evaluated in the same manner as in Example 1. The results are shown in Table 2.
Formulation 1 had low sweetness and good texture, but Formulations 2 and 3, in which the content of D2 was 2% and 50%, respectively, were low in sweetness or slightly inferior in texture to Formulation 1.
Formulation 4 of the conventional formulation had a problem with sweetness.

[0019]

[Table 2]

Example 3 Gummy candies were produced according to the formulation shown in Table 3 according to Example 1, and evaluated in the same manner as in Example 1. The results are shown in Table 3.
Formulation 1 was good in both low sweetness and texture. However, in the case of Formulations 2 and 3, low sweetness was not a problem, but the texture was somewhat difficult.

[0021]

[Table 3] D2: ratio of dextrin (DE16) / digestible dextrin (DE10) 1: 4 D2 *: ratio of dextrin (DE5) / digestible dextrin (DE15) 1: 4 D2 **: dextrin (DE25) / digestible dextrin (DE18) ratio 1: 4

[0022]

As described above, the composition according to the present invention makes it possible to realize a low sweetness and obtain a gummy candy with a good texture.

 ────────────────────────────────────────────────── ─── Continued on the front page (72) Inventor Kenichi Ishiwatari F-term in FANCL, 53 53 Iijimacho, Sakae-ku, Yokohama-shi, Kanagawa Prefecture 4B014 GB07 GK03 GK12 GL11 4B041 LD02 LH04 LK17

Claims (4)

[Claims] 1. A gummy candy composition comprising dextrin and indigestible dextrin. 2. The gummy candy composition according to claim 1, wherein the indigestible dextrin is 3 to 5 parts by weight per 1 part by weight of the dextrin. 3. The gummy candy composition according to claim 1, wherein the total of the dextrin and the indigestible dextrin is 8 to 30% by weight of the total raw materials in terms of dry matter. 4. The DE value of dextrin is 15 or more and 20 or less, and the DE value of indigestible dextrin is 8 or more and 12 or less.
The gummy candy composition according to claim 1, 2 or 3, wherein: