JP2000316479A - Hardened sugar-coated layer and its production - Google Patents

Abstract

PROBLEM TO BE SOLVED: To prepare a sugar-coated layer improved in hardness and crunching properties in an easy and inexpensive method by containing a specific dextrin or its reduced product in a sugar-coated layer containing a crystalline sugar alcohol in an amount equal to or more than a specific value. SOLUTION: This production of hardened sugar coat layer comprises obtaining a sugar coat solution by containing 80.0-99.0 wt.% of a crystalline sugar alcohol selected from the group consisting of xylitol, erythritol and mannitol as a solid component and dextrin having <20 dextrose equivalent as the main of the rest component, heating the sugar coat solution at 30-80 deg.C in the range of preferably <=1.3 degree of saturation of the sugar coat solution, applying the sugar coat solution to a core material, crystallizing the crystalline components, and reducing water content by applying an air flow to the core material to obtain the objective hardened sugar coat layer. The aforementioned dextrin is obtained by hydrolyzing various starches (e.g. maize,) with an acid, an enzyme, or the like.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

[Field of the Invention]

[0002] The present invention relates to a hardened sugar-coating layer for confectionery such as gum, candy, tablet, gummy, chocolate and the like and pharmaceuticals, and a method for producing the same.

[0003]

2. Description of the Related Art

When a monosaccharide sugar alcohol is used as a raw material for a sugar coating layer, a sugar coating layer having a high content of xylitol, erythritol and mannitol, among the crystalline monosaccharide sugar alcohols, is particularly suitable for use as a sugar intercalation layer. However, it has problems such as insufficient hardness and poor crunchability due to a decrease in the binding property of the resin. This tendency becomes remarkable as the content of these sugar alcohols in the sugar coating layer increases.
In order to compensate for this drawback, it is common to add various thickening polysaccharides and oligosaccharide alcohols to the sugar coating liquid to be hung on the core agent, but to obtain a hardened sugar coating layer using a monosaccharide sugar alcohol. In some cases, large amounts of additives were required.

For example, Japanese Patent Publication No. 5-14535 discloses a coating means using xylitol. However, the content of xylitol that can be used in the sugar coating layer in the present invention is 40.0 to 70.0% by weight, and a plurality of additives such as a film forming agent, a binder, and a filler are required as other components. Due to the large amount used, the viscosity of the sugar coating liquid increases, so-called elongation deteriorates, the crystallization speed of the sugar coating layer slows down, and the surface of the sugar coating layer becomes rough and the product is not finished beautifully In addition, there is a problem that the content of the monosaccharide sugar alcohol in the sugar coating layer is reduced, and the characteristics of the monosaccharide sugar alcohol are reduced.

Japanese Patent Application Laid-Open No. Hei 7-132051 describes a sugar-coating layer having a high sugar alcohol content. It discloses a sugar coating method for obtaining a hard coating. In addition, as means, it is necessary to add a large amount of powder in order to crystallize the crystalline substance in the sugar coating liquid, that the powder to be added requires high purity, There is a problem that it is necessary to adjust the particle size, and it cannot be said that it is always an easy method for producing a sugar coating layer. Further, the publication discloses [008
3], it is described that the product using xylitol has low crisp characteristics, which indicates that crunching properties are not easily obtained.

Japanese Patent Application Laid-Open No. 7-23579 discloses a sugar-coated composition coated with a sugar coating layer containing erythritol and reduced starch saccharified product. The purpose of adding the reduced starch saccharified product in the sugar coating layer is as follows. A technique for making the thickness of the layer uniform and smoothing the surface of the sugar coating layer and improving the hardness and crunch of the sugar coating layer is not disclosed.

Japanese Unexamined Patent Publication (Kokai) No. 10-56986 discloses a sugar-coating means comprising a monosaccharide sugar alcohol. However, after a sorbitol solution is applied to a core part, xylitol in the form of crystals or powder is added. And erythritol must be added, and this is not always an easy and inexpensive method.

An object of the present invention is to improve the hardness and crunchability by an easy and inexpensive method when the content of the crystalline monosaccharide sugar alcohol contained in the sugar coating layer is 80.0% by weight or more. An object of the present invention is to provide a hardened sugar coating layer and a method for producing the same.

[0010]

[Means for Solving the Problems]

The present inventors have conducted intensive studies in order to solve the above-mentioned problems. As a result, one crystalline sugar alcohol selected from the group consisting of xylitol, erythritol and mannitol was used in a solid content of 80.0 to 99.0% by weight. %
When the remaining main component contains dextrose equivalent (DE) of less than 20, preferably less than 15, and more preferably less than 10, the content of the crystalline monosaccharide sugar alcohol is reduced. The present inventors have found that it is possible to produce a sugar-coated layer having high hardness and sufficient crunch, and have completed the present invention.

That is, means for solving the problems of the present invention are as follows.

First, xylitol, erythritol,
One crystalline sugar alcohol selected from the group consisting of mannitol is contained in a solid content of 80.0 to 99.0% by weight, and the remaining main component is dextrose equivalent (DE, dext
rose equivalent) A hardened sugar coating layer comprising less than 20 dextrins or reduced products thereof. Secondly, one crystalline sugar alcohol selected from the group consisting of xylitol, erythritol and mannitol is used as a solid component.
Dextrose equivalent (D) containing 0 to 99.0% by weight and the remaining main component containing 50.0% by weight or more of saccharides having a degree of polymerization (DP) of 20 or more.
E) Hardened sugar-coated layer comprising less than 20 dextrins or reduced products thereof. Third, the dextrin having a dextrose equivalent (DE) of less than 20 containing 50.0% by weight or more of a saccharide having a degree of polymerization (DP) of 20 or more, or the saccharide composition of a reduced product thereof is 0.1 to 2.0 monosaccharides. Wt% disaccharide 0.
1 to 5.0% by weight, 0.1 to 5.0% by weight of trisaccharide, 50.0 to 90.0% by weight of saccharide having a degree of polymerization (DP) of 20 or more,
The hardened sugar coating layer according to the above item 2, wherein the balance consists of a saccharide having a degree of polymerization (DP) of 4 to 19 or a reduced product thereof. 4th
The hardened sugar coating layer according to any one of the first to third aspects, wherein the dextrin or a reduced product thereof is a dextrin having a dextrose equivalent (DE) of less than 10 or a reduced product thereof. Fifth, the hardened sugar coating layer according to any one of the first to fourth aspects, wherein the dextrin is a mixture of a straight-chain dextrin and a branched dextrin, and the branched dextrin is contained in an amount of 30% by weight or more. Sixth, a sugar-coated product comprising a hardened sugar-coated layer according to any one of the first to fifth aspects, wherein a food or a drug is used as a core agent. Seventh, one crystalline sugar alcohol selected from the group consisting of xylitol, erythritol and mannitol is used as a solid.
A sugar coating solution containing 0 to 99.0% by weight and the balance of which is composed of dextrin having a dextrose equivalent (DE) of less than 20 or a reduced product thereof is heated to 30 to 80 ° C, and the sugar coating solution at that temperature. Is applied to the core in a state where the degree of saturation is 1.3 or less, and then the crystalline substance in the sugar coating liquid applied to the core is crystallized. A method for producing a hardened sugar coating layer, characterized by reducing the water content of the sugar coating liquid to form a sugar coating layer. Eighth, one crystalline sugar alcohol selected from the group consisting of xylitol, erythritol and mannitol is used as a solid component.
Dextrin having a dextrose equivalent (DE) of less than 20 or a reduced product thereof containing not less than 50.0% by weight of a saccharide having a polymerization degree (DP) of not less than 20 containing 0.0 to 99.0% by weight and a balance of the main component being not less than 50.0% Is heated to 30-80 ° C., and the sugar coating solution at that temperature is applied to the core in a state where the degree of saturation of the sugar coating is 1.3 or less, and then the crystallinity in the coating solution applied to the core is applied. A method for producing a hardened sugar-coating layer, characterized by crystallizing a substance and then continuously providing an air stream to reduce the water content of the sugar-coating solution hung on the core agent to form a sugar-coating layer.
Ninth, a dextrin having a dextrose equivalent (DE) of less than 20 containing 50.0% by weight or more of saccharides having a degree of polymerization (DP) of 20 or more, or a reduced product thereof, has a saccharide composition of 0.1 saccharide.
1 to 2.0% by weight, 0.1 to 5.0% by weight of disaccharide, 0.1 to 5.0% by weight of trisaccharide, 50.0 to 90.0% by weight of saccharide having a degree of polymerization (DP) of 20 or more And the balance is polymerization degree (DP) 4
A sugar coating liquid comprising the saccharides or reduced products thereof,
The method for producing a hardened sugar coating layer according to the eighth aspect. Tenth
10. The method for producing a hardened sugar coating layer according to any one of the above items 7 to 9, wherein the dextrin or a reduced product thereof is a dextrin or a reduced product thereof having a dextrose equivalent (DE) of less than 10. Eleventh, the dextrin is a mixture of a linear dextrin and a branched dextrin, wherein the branched dextrin is contained in an amount of 30% by weight or more.
The method for producing a hardened sugar coating layer according to any one of the above.

Here, the main component of the remainder is one crystalline sugar alcohol selected from the group consisting of xylitol, erythritol and mannitol in the solid content of 80.0-9%.
With respect to the sugar coating liquid containing 9.0% by weight, the remaining solid content excluding the above-mentioned crystalline sugar alcohol is the balance, and the weight% of the remaining solid content is 80.0% by weight or more,
Preferably, the content is 90.0% by weight or more.

[0015] The saturation is defined as the mass of a solute dissolved in a certain amount of a solvent (water) at a specific temperature until the solute is saturated. Of the solute to be obtained is divided by a reference mass value.

For xylitol, erythritol and mannitol, water 10 at each temperature of 30 ° C. to 80 ° C.
The dissolved mass (g) at saturation for 0 ml is shown in Table 1 below.
Shown in

[0017]

[Table 1]

The sugar-coating layer according to the present invention refers to a sugar-coating layer having a high hardness, a crisp biting feel, and a crunchiness. That is, the sugar-coating layer which is an object of the present invention indicates a sugar-coating layer having crunch properties.

In the present invention, hardening means xylitol,
One crystalline sugar alcohol selected from the group consisting of erythritol and mannitol as solid content of 80.0 to 9
This shows that the sugar coating layer containing 9.0% by weight was improved to have a higher hardness as compared with the sugar coating layer to which a conventionally existing additive was added.

In the present invention, when dextrin is used as the main component of the remainder other than xylitol, erythritol and mannitol in the sugar-coated composition, a sugar-coated product 10
If the content of saccharides (monosaccharides or disaccharides and excluding sugar alcohols) in 0 g is less than 0.5 g, a sugarless sugar-coated layer can be obtained. On the other hand, when a reduced product of dextrin is used as the remaining main component, the content of monosaccharides and disaccharides can be used as a sugarless sugar-coated layer without any particular limitation as long as the practice of the present invention is not hindered. That is, the present invention provides, as a solid content, one crystalline sugar alcohol selected from the group consisting of xylitol, erythritol, and mannitol from 80.0 to 99.0.
If it is contained by weight and the remaining main component constitutes the sugarless sugar-coated layer, it is related to the sugarless sugar-coated layer.

The crystalline sugar alcohols xylitol, erythritol and mannitol according to the present invention can be used without any particular limitation in their origin, production method and shape as long as they can be used for foods and pharmaceuticals.

Dextrin is a general term for a decomposition product obtained by hydrolyzing starch, and is expressed in the form of dextrose equivalent (DE) as an index indicating the rate of hydrolysis from starch. Dextrin greatly differs in sugar composition and physical properties depending on the degree of hydrolysis. For example, a dextrin having a low hydrolysis rate from starch, that is, a dextrin having a small DE, has a high viscosity and a low degree of sweetness due to a large amount of a polysaccharide component, and a dextrin having a large DE has a high hydrolysis rate and a low saccharide. , The viscosity tends to be low and the sweetness tends to increase. For example, from Towa Kasei Kogyo Co., Ltd., as reduced products of various dextrins having different hydrolysis rates from starch, reduced starch saccharified products PO-20 and PO-
It is sold under the trade names 30, PO-40 and PO-60. However, in these dextrin reduced products, the content of saccharides having a DP of 20 or more is as low as 30.0% by weight or less, and the DE value exceeds 20, so that a sufficient effect can be obtained even when applied to the present invention. I can't.

The dextrin used in the present invention is preferably a sugar composition having a low degree of hydrolysis from starch and having a DE of less than 20, preferably less than 15, and more preferably less than 10. , Potato, tapioca, etc., and are obtained by hydrolysis with an acid, an enzyme or the like using as a raw material.

The reduced product of dextrin used in the present invention can be easily prepared by catalytically reducing the dextrin in the presence of a metal catalyst under hydrogen pressure. Further, the dextrin or a reduced product thereof according to the present invention is a method for separating most of glucose or low DP sugars contained after hydrolyzing various starches, or sorbitol or low DP sugar alcohols after reduction by a chromatographic separation method or the like. Dextrin or a reduced product thereof obtained through a step of separation by a known method such as a precipitation / filtration method can be used. In particular, monosaccharide 0.1 to 2.0% by weight, disaccharide 0.1 to 5.
0% by weight, 0.1 to 5.0% by weight of trisaccharide, 50.0 to 90.0% by weight of saccharides having a DP of 20 or more, and the balance of DP4 to 19
By using a saccharide or a product composed of its reduced product, not only can the sweetness derived from dextrin or its reduced product be suppressed, but also the unfavorable taste of the monosaccharide sugar alcohol contained in the sugar coating layer is unfavorable. The influence can be made extremely small, and the viscosity of the sugar coating liquid applied to the core can be maintained in an appropriate range.

Further, the dextrin or its reduced product according to the present invention includes a linear dextrin, a branched dextrin containing a dextrin molecule having a branched structure, or a mixture thereof. Here, the ratio of the linear dextrin to the branched dextrin in the case of the mixture is such that the branched dextrin is 30% by weight or more, more preferably 50% by weight or more, and the total amount of the dextrin is 100% by weight. It is preferably at least 80% by weight.

With respect to the DE value of the dextrin or its reduced product and the content of saccharides having a DP of 20 or more according to the present invention, the sugar coating liquid applied to the core can form a sugar coating layer having sufficient hardness and crunchiness. What is necessary is just the thing of the range set as above. In addition, the content of saccharides having a DP of 20 or more is 5
Those having a content of not less than 0.0% by weight and not more than 90.0% by weight can be preferably used. When the DE is lower than 5 or the saccharide having a DP of 20 or more is 90.0% by weight or more, the viscosity of the sugar coating liquid becomes too high, so that it is difficult to uniformly attach the sugar coating to the core agent, resulting in an uneven sugar coating layer. Would. Here, dextrose equivalent of dextrin or its reduced product (DE)
Is 5 or more and less than 20, preferably 5
The value is not less than 15 and more preferably not less than 5 and less than 10. When the DE is 20 or more, or when the content of saccharides with DP 20 or more is less than 50.0% by weight, the hardness and crunch of the sugar coating layer are insufficient.

The sugar coating liquid according to the present invention contains a crystalline monosaccharide sugar alcohol in an amount of 80.0 to 99.0% by weight. When the content of the crystalline monosaccharide sugar alcohol is less than 80.0% by weight, the expression of the preferred taste of the crystalline monosaccharide sugar alcohol is suppressed. Further, when the content of the crystalline monosaccharide sugar alcohol exceeds 99.0% by weight,
It is difficult to impart sufficient hardness and crunch to the sugar coating layer.

The sugar coating liquid according to the present invention is not affected by saturation or supersaturation, and there is no problem as long as the crystallized crystal after coating on the core agent forms a sugar coating layer sufficiently. It is preferred that the degree of saturation of the crystalline monosaccharide sugar alcohol at the time of application to the core agent does not exceed 1.3. When the degree of saturation of the crystalline monosaccharide sugar alcohol in the sugar coating liquid exceeds 1.3, crystallization of the crystalline substance in the sugar coating liquid occurs rapidly, so that the surface of the sugar coating layer becomes uneven and the smooth sugar coating layer is formed. Can not be obtained.

In the production method of the present invention, a sugar coating liquid comprising a crystalline monosaccharide sugar alcohol and a mixture whose remaining main component is dextrin having a DE of less than 20, preferably less than 15, more preferably less than 10, or a reduced product thereof. Means that the degree of saturation of the crystalline monosaccharide sugar alcohol at that temperature is 1.3.
After being heated and adjusted to 30 to 80 ° C. within the following range,
The sugar coating liquid is applied to the core coating in the fluidized bed, and the crystal component in the coating liquid applied to the core is crystallized. By removing the water to the extent possible, a hardened sugar coating layer can be obtained.

In the production process of the present invention, after the sugar coating liquid is applied to the core, the same crystalline sugar alcohol powder as the applied sugar coating is applied to thereby apply the sugar coating to the core. Crystallization can also be promoted.

[0031] The hardened sugar coating layer according to the present invention comprises DE2
The presence of dextrin or a reduced product thereof of less than 0, preferably less than 15, more preferably less than 10, makes it possible to moderately control the crystallization rate on the sugar coating layer and the viscosity of the sugar coating liquid. Since it is possible to achieve a smooth finish and further enhance the binding between the crystals crystallized on the sugar coating layer, the hardness and the crunchability are improved.

The hardened sugar coating layer according to the present invention is to coat a sugar coating liquid on the target core agent, crystallize the crystalline substance in the coated sugar coating liquid, and continuously apply an air stream. By repeating this step in a range of 30 to 100 times, a sugar coating layer having a desired thickness can be obtained.

The hardened sugar coating layer obtained in this way was found to have a hardness of 1.3 times or more as measured by a sugar coating layer hardness meter, as compared with the sugar coating layer using the conventional additives. .

When the content of the dextrin-reduced product in the sugar-coating layer according to the present invention is less than 3.0% by weight, eating the sugar-coating layer does not lower the pH in the oral cavity. It is a sugar coating layer whose use is highly desired as an erodible sugar coating layer.

Materials that can be added to the hardened sugar coating layer according to the present invention include supplements such as eggshell calcium, starch, silicon dioxide and titanium dioxide and / or thickeners such as gum arabic, gelatin and carboxymethyl cellulose. The present invention may be used alone or as a mixture of two or more kinds. Even if these are added, the present invention can be practiced without any problem.

The hardened sugar coating layer according to the present invention comprises:
Even if the following additives are mixed for the purpose of improving taste, the present invention can be practiced without any problem. For example, citric acid, various acidulants such as malic acid, various vitamins such as vitamin C, various amino acid seasonings such as glycine, aspartame, stevioside, saccharin, rebasid A, high sweeteners such as trichlorosucrose, mint, Various herbal medicines such as herbs and menthol, various fruit flavors such as apple, strawberry, melon and orange, various flavors such as coffee flavor and cocoa flavor, and synthetic or natural coloring agents.

Other sugars and sugar alcohols which can be used in the sugar coating solution of the present invention include, for example, sucrose, lactose, fructose, isomaltose, maltose, maltooligosaccharide, maltodextrin, fructooligosaccharide, isomerized sugar, Coupling sugar, galactooligosaccharides, xylooligosaccharides, saccharides such as polydextrose and maltitol, lactitol, isomaltitol, hydrogenated glucose syrup, xyloligosaccharide alcohols, polydextrose reduced products, other indigestible sugar alcohols, or The contained natural extracts can be used alone or in combination of two or more. Further, when these additives are used, if the content of sugars (monosaccharides or disaccharides, excluding sugar alcohols) in 100 g of sugar-coated product is less than 0.5 g, they are used as sugarless products. be able to.

[0038]

【Example】

Hereinafter, the present invention will be described more specifically with reference to examples. However, the technical scope of the present invention is not limited to the following examples. In this example and the comparative example, as the dextrin, a mixture of linear dextrin and branched dextrin, containing 85% by weight of branched dextrin and having a DE of about 8 was used. The dextrin reduced product used was prepared by catalytically reducing the dextrin in an autoclave at a hydrogen pressure of 150 kg / cm ^{2 in} the presence of a Raney catalyst. Examples of the reduced products of dextrins having different DE include reduced starch saccharified product PO-2.
0, PO-30 and PO-40 (all trade names, manufactured by Towa Kasei Kogyo Co., Ltd.). Table 2 shows the sugar compositions of various dextrins.

[0040]

[Table 2]

[0041]

Embodiment 1

Maltitol [manufactured by Towa Chemical Industry Co., Ltd.
Using Amarti MR], 200 g of a pillow-type chewing gum center, each of which was sweetened in advance and about 1 g, was put in a sugar-coated bread of a small sugar-coating machine (manufactured by Kikusui Seisakusho, Model 16DS). The sugar-coated bread of the small sugar-coating machine was rotated at a speed of 25 revolutions per minute under drying at a temperature of about 22 ° C. and a relative humidity of about 55%. In addition, a sugar coating solution containing 73.0% by weight of xylitol and 2.0% by weight of dextrin reduced product was prepared as the composition of the sugar coating solution. Next, the sugar coating liquid was sprayed into a sugar coating pan while maintaining the temperature at 50 ° C., and the pillow-type chewing gum center was coated by applying the liquid to such an extent that the center became wet. And
While rotating, the sugar-coated bread was dried by blowing air at about 22 ° C. Further, liquid application and drying were repeated 47 times to obtain a practical product 1 having a sugar coating rate of 50% with respect to the pillow-type chewing gum center.

[0043]

Embodiment 2

Xylitol 73.0 as a composition of sugar coating liquid.
Example 2 was obtained in the same manner as in Example 1 except that a sugar coating liquid containing 2.0% by weight of dextrin and 2.0% by weight of dextrin was used.

[0045]

Embodiment 3

Xylitol 65.0 as a composition of sugar coating liquid.
Example 3 was obtained in the same manner as in Example 1 except that a sugar coating liquid containing 1% by weight and 10.0% by weight of the dextrin reduced product was used.

[0047]

Embodiment 4

Erythritol 43.
Example 4 was obtained in the same manner as in Example 1, except that a sugar coating solution containing 0% by weight and 2.0% by weight of the dextrin reduced product was used.

[0049]

Embodiment 5

The composition of the sugar coating liquid was mannitol 25.0.
Example 5 was obtained in the same manner as in Example 1, except that a sugar coating liquid containing 5% by weight and a dextrin reduced product 5.0% by weight was used.

[0051]

Embodiment 6

The composition of the sugar coating liquid was 78.9 xylitol.
Example 6 was obtained in the same manner as in Example 1, except that a sugar coating solution containing 5% by weight and dextrin reduced product 5.3% by weight was used in a state where xylitol was supersaturated at 50 ° C. .

[0053]

Embodiment 7

Xylitol 82.7 as composition of sugar coating liquid
Example 1 except that a sugar coating solution containing 2% by weight and 2.3% by weight of a dextrin reduced product was used while being maintained at 60 ° C.
By carrying out in the same manner as in the above, Example 7 was obtained.

[0055]

Embodiment 8

Erythritol 43.
Example 8 was performed in the same manner as in Example 1 except that a sugar coating solution containing 0% by weight and 2.0% by weight of dextrin reduced product was used at 40 ° C. and erythritol was used in a supersaturated state. I got

[0057]

Embodiment 9

The composition of the sugar coating solution was mannitol 45.0.
Example 9 was carried out in the same manner as in Example 1 except that a sugar coating solution containing 5% by weight and a dextrin reduced product 5.0% by weight was used at a temperature of 70 ° C. and mannitol was used in a supersaturated state. Obtained.

[0059]

Embodiment 10

Under the same conditions as in Example 1, a sugar coating liquid was applied to a pillow-type chewing gum center, and then 1.0 g of xylitol powder was applied to the applied core, followed by drying. Example 10 was obtained by carrying out in the same manner as in Example 1 except that hanging and drying were repeated 40 times.

[0061]

[Comparative Example 1]

Xylitol 74.5 as a composition of sugar coating liquid
Comparative product 1 was obtained in the same manner as in Example 1, except that a sugar coating liquid containing 0.5% by weight of the dextrin reduced product was used.

[0063]

[Comparative Example 2]

Xylitol 60.0%
The same procedure as in Example 1 was carried out except that a sugar coating solution containing 2% by weight of the dextrin reduced product was used, but no sugar coating layer was formed because xylitol in the sugar coating solution did not crystallize. .

[0065]

[Comparative Example 3]

The composition of the sugar coating solution was mannitol 45.0.
Comparative product 3 was obtained in the same manner as in Example 1, except that a sugar coating liquid containing 5% by weight and dextrin reduced product 5.0% by weight was used.

[0067]

[Comparative Example 4]

Xylitol 73.0 was used as a composition of sugar coating liquid.
Comparative Example 1 was carried out in the same manner as in Example 1 except that a sugar coating liquid containing 2.0% by weight of reduced starch saccharified product (PO-20) was used, and coating and drying were repeated 55 times. Product 4 was obtained.

[0069]

[Comparative Example 5]

Xylitol 73.0 was used as a composition of sugar coating liquid.
Comparative Example 1 was carried out in the same manner as in Example 1 except that a sugar coating solution containing 2.0% by weight of reduced starch saccharified product (PO-30) was used, and coating and drying were repeated 55 times. Product 5 was obtained.

[0071]

[Comparative Example 6]

Xylitol 73.0 was used as the composition of the sugar coating solution.
Comparative Example 1 was carried out in the same manner as in Example 1 except that a sugar coating liquid containing 2.0% by weight of reduced starch saccharified product (PO-40) was used, and coating and drying were repeated 55 times. Product 6 was obtained.

[0073]

[Comparative Example 7]

Xylitol 73.0 was used as the composition of the sugar coating liquid.
Comparative product 7 was obtained in the same manner as in Example 1 except that the sugar coating liquid containing only the weight% was used and the coating and drying were repeated 55 times.

[0075]

[Comparative Example 8]

The composition of the sugar coating liquid was mannitol 25.0.
Comparative Example 1 was carried out in the same manner as in Example 1 except that a sugar coating solution containing 5% by weight and a reduced starch saccharified product (PO-20) 5.0% by weight was used, and coating and drying were repeated 55 times. Product 8 was obtained.

[0077]

[Comparative Example 9]

The composition of the sugar coating solution was mannitol 25.0.
Comparative Example 1 was carried out in the same manner as in Example 1 except that a sugar coating liquid containing 5.0% by weight and reduced starch saccharified product (PO-30) was used, and coating and drying were repeated 55 times. Product 9 was obtained.

[0079]

[Comparative Example 10]

As a composition of the sugar coating liquid, mannitol 25.0 was used.
Comparative Example 1 was carried out in the same manner as in Example 1 except that a sugar coating solution containing 5% by weight and reduced starch saccharified product (PO-40) 5.0% by weight was used, and coating and drying were repeated 55 times. Product 10 was obtained.

[0081]

[Comparative Example 11]

As a composition of the sugar coating liquid, mannitol 25.0 was used.
The same procedure as in Example 1 was carried out except that the coating and drying were repeated 55 times using a sugar coating liquid containing only weight%. No sugar coating layer was formed because the layer hardly adhered to the core.

[0083]

[Comparative Example 12]

Erythritol 43.
0% by weight and reduced starch saccharified product (PO-20) 2.0% by weight
Comparative product 12 was obtained by performing in the same manner as in Example 1 except that the coating and drying were repeated 55 times using a sugar coating liquid containing

[0085]

[Comparative Example 13]

Erythritol 43.
0% by weight and 2.0% by weight of reduced starch saccharified product (PO-30)
Comparative product 13 was obtained by performing the same operation as in Example 1 except that the coating and drying were repeated 55 times using a sugar coating liquid containing

[0087]

[Comparative Example 14]

Erythritol 43.
0% by weight and reduced starch saccharified product (PO-40) 2.0% by weight
Comparative product 14 was obtained by carrying out in the same manner as in Example 1 except that the coating and drying were repeated 55 times using a sugar coating liquid containing

[0089]

[Comparative Example 15]

Erythritol 45.
Comparative product 15 was obtained in the same manner as in Example 1 except that a sugar coating liquid containing only 0% by weight was used, and coating and drying were repeated 55 times.

[0091]

[Test example]

Examples 1 to 4 obtained in the above Examples and Comparative Examples
10 and Comparative Products 1 to 15 were tested for hardness, crunchiness and smoothness of the sugar coating layer. For the hardness test, test pieces each having a thickness of 1.0 mm were prepared for the sugar coating layer formed in each example, and the test pieces when the test pieces were broken using a creep meter RE33005 (manufactured by Yamaden Corporation). This was done by measuring the maximum load. The measurement was performed at the indentation speed: 1.
0 mm / sec, contact area: 0.13 cm ² , load cell:
20 kgf, plunger: No. Under the condition of 49, the maximum load when the test piece was broken was defined as hardness. In addition, the crunch test was performed by a professional panelist who tasted and evaluated Examples 1 to 10 and Comparatives 1 to 15 obtained in the above Examples and Comparative Examples. The evaluation of the crunchiness was as follows: ：: “Crispy, good texture”, ○: “Slightly crisp”, ×: “No crisp texture, not good texture”, XX : "Evaluation is not possible because no sugar coating layer is formed". Further, the smoothness was evaluated by a specialist panelist by evaluating the finished condition of the surfaces of the products 1 to 10 and the products 1 to 15 obtained in the above Examples and Comparative Examples. The evaluation of smoothness was as follows: ：: “Very smooth and free of irregularities”;
"Smooth", △: "Partially uneven"
×: “There is unevenness”, XX: “Unable to evaluate because sugar coating layer is not formed”. The results are shown in Tables 3 to 8.

[0093]

[Table 3]

[0094]

[Table 4]

[0095]

[Table 5]

[0096]

[Table 6]

[0097]

[Table 7]

[0098]

[Table 8]

In Examples 1 to 10, the hardness of the sugar-coated layer was high, and a sugar-coated layer having crunchiness was obtained. Example 1
The hardness of the sugar-coated layer obtained in Examples 10 to 10 all shows a hardness of 7.0 kgf or more, and has a hardness of at least 1.3 times or more as compared with the comparative example to which the reduced starch saccharified product of DE 20 or more is added. The hardening of the sugar coating layer was confirmed. In addition, the actual product 1
The time required for one cycle for manufacturing the No. 0 was the shortest, as compared with the other Examples 1 to 9, and was about 4 to 5 minutes.
In addition, the products 1 to 10 also have a smooth coating layer,
It was smoother than any of the comparative examples and a beautiful sugar coating layer was obtained. Comparative product 1 had a high solid content weight of xylitol in the sugar coating liquid and a low dextrin content, so that the obtained sugar coating layer did not have sufficient hardness and had a crunch-free sugar coating. Comparative product 2 did not crystallize xylitol in the sugar coating solution because the solid content weight of xylitol in the sugar coating solution was low and the dextrin content was too high. In Comparative Product 3, since the sugar coating liquid has a very supersaturated degree of saturation of 1.8, crystals start to crystallize as soon as the coating liquid is coated on the core, and the sugar coating layer does not finish smoothly. Was. Comparative products 4-6, 8-10, 12-14
Is a sugar coating solution comprising xylitol, mannitol, and erythritol, to which a reduced starch saccharified product having a DE of 20 or more is added. In each of the comparative examples, a sugar coating layer having a certain degree of smoothness is obtained, but the hardness of the sugar coating layer is low and the crunchiness is low. Was not obtained at all. In addition, as compared with the case where dextrin having a DE of less than 20 or a reduced product thereof is blended, the time required for one cycle to form a sugar coating layer is longer, which is a factor that lowers the working efficiency. Comparative products 7, 1
In Examples 1 and 15, xylitol, mannitol, erythritol and a sugar coating liquid composed only of water, an attempt was made to manufacture a sugar coating layer, but the resulting sugar coating layer had almost no hardness,
In particular, with the comparative product 11, the formation of the sugar coating layer was practically impossible.

[0100]

【The invention's effect】

According to the present invention, by adding dextrin or a reduced product thereof having a DE of less than 20, preferably less than 15, and more preferably less than 10, the content of the crystalline monosaccharide sugar alcohol contained in the sugar coating layer is reduced. 80.0% by weight
In the above cases, a hardened sugar-coated layer having improved hardness and crunch can be obtained by an easy and inexpensive method.

 ──────────────────────────────────────────────────の Continued on the front page (72) Inventor Hiroshi Miki 2-3-2-802 Bessho, Hachioji, Tokyo

Claims (11)

[Claims] 1. A crystalline sugar alcohol selected from the group consisting of xylitol, erythritol and mannitol is contained in a solid content of 80.0 to 99.0% by weight, and the remaining main component is dextrose equivalent (DE). A hardened sugar coating layer comprising less than 20 dextrins or reduced products thereof. 2. A crystalline sugar alcohol selected from the group consisting of xylitol, erythritol and mannitol is contained in a solid content of 80.0 to 99.0% by weight, and the remaining main component is a degree of polymerization (DP). 50 or more saccharides.
Dextrose equivalent (DE) 20 containing 0% by weight or more
A hardened sugar coating layer comprising less than dextrin or a reduced product thereof. 3. A saccharide having a degree of polymerization (DP) of 20 or more.
Dextrose equivalent (DE) 20 containing 0% by weight or more
The saccharide composition of less than dextrin or a reduced product thereof is 0.1 to 2.0% by weight of monosaccharide, 0.1 to 5.0% by weight of disaccharide, 0.1 to 5.0% by weight of trisaccharide, and polymerization. Degree (DP) 20
The hardened sugar coating layer according to claim 2, wherein the sugar is 50.0 to 90.0% by weight, and the balance is a sugar having a degree of polymerization (DP) of 4 to 19 or a reduced product thereof. 4. The hardened sugar coating layer according to claim 1, wherein the dextrin or a reduced product thereof is a dextrin having a dextrose equivalent (DE) of less than 10 or a reduced product thereof. 5. The hardened sugar coating layer according to claim 1, wherein the dextrin is a mixture of a linear dextrin and a branched dextrin, and the content of the branched dextrin is 30% by weight or more. 6. A sugar-coated product comprising a hardened sugar-coated layer according to any one of claims 1 to 5, wherein a food or drug is used as a core agent. 7. A crystalline sugar alcohol selected from the group consisting of xylitol, erythritol and mannitol is contained in a solid content of 80.0 to 99.0% by weight, and the remaining main component is dextrose equivalent (DE). A sugar coating liquid comprising less than 20 dextrins or a reduced product thereof was added to 30
After heating to ~ 80 ° C and applying the sugar coating to the core in a state where the degree of saturation of the sugar coating at that temperature is 1.3 or less, the crystalline substance in the sugar coating applied to the core is crystallized. A method for producing a hardened sugar coating layer, characterized by continuously providing an air flow to reduce the water content of the sugar coating liquid applied to the core agent to form a sugar coating layer. 8. A crystalline sugar alcohol selected from the group consisting of xylitol, erythritol and mannitol is contained in a solid content of 80.0 to 99.0% by weight, and the remaining main component is a polymerization degree (DP). 50 or more saccharides.
Dextrose equivalent (DE) 20 containing 0% by weight or more
A sugar coating liquid comprising less than dextrin or a reduced product thereof is heated to 30 to 80 ° C., and the sugar coating liquid at that temperature is applied to the core agent in a state where the degree of saturation of the sugar coating liquid is 1.3 or less, and then applied to the core agent. Hardening sugar coating, characterized by crystallizing the crystalline substance in the sugar coating liquid thus obtained, and then continuously providing an air flow to reduce the water content of the sugar coating liquid applied to the core agent to form a sugar coating layer. The method of manufacturing the layer. 9. A saccharide having a degree of polymerization (DP) of 20 or more.
Dextrose equivalent (DE) 20 containing 0% by weight or more
The saccharide composition of less than dextrin or a reduced product thereof is 0.1 to 2.0% by weight of monosaccharide, 0.1 to 5.0% by weight of disaccharide, 0.1 to 5.0% by weight of trisaccharide, and polymerization. Degree (DP) 20
The production of a hardened sugar coating layer according to claim 8, wherein the sugar is 50.0 to 90.0% by weight, and the balance is a sugar coating liquid comprising a saccharide having a degree of polymerization (DP) of 4 to 19 or a reduced product thereof. Method. 10. The method for producing a hardened sugar coating layer according to claim 7, wherein the dextrin or a reduced product thereof is a dextrin having a dextrose equivalent (DE) of less than 10 or a reduced product thereof. 11. The method for producing a hardened sugar coating layer according to claim 7, wherein the dextrin is a mixture of a linear dextrin and a branched dextrin, and the content of the branched dextrin is 30% by weight or more. Method.