JP2001128639A - Colored saccharide powder and combined confectionery using the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a uniformly colored saccharide powder uniformly colorable without hydration even if the saccharide is anhydrous, hardly absorbing moisture in storage as the colored powder, stable with time and excellent in drying characteristics in its preparation, and to obtain combined confectioneries excellent in formability, visual change and unexpectedness in its manually making process. SOLUTION: This colored saccharide powder is saccharide powder particles bonded with coloring matter and characterized by bonding the coloring matter with the saccharide particles through erytallized materials originating from a supersaturated solution of a glucidic sweetener.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a colored saccharide powder in which a powdered saccharide is uniformly colored, and more specifically, to uniformly color an anhydrous saccharide powder without being hydrated. The present invention relates to a colored saccharide powder that is capable of being absorbed, hardly absorbs moisture even during storage as it is as a colored powder, is stable over time, and has excellent drying properties when prepared.

[0002]

2. Description of the Related Art Conventionally, sugar powders used in tabletop sugar and powdered beverages are used in a white (colorless) state, and even when colored, a brown color depends on the degree of purification of the raw material sugars. It has a colorant added separately from the saccharide. In the case where the saccharide powder itself is colored, there is a problem that an inorganic flavor which is a base of color (brown) is added and that the coloring of other pigments is deteriorated. In addition, when a coloring agent is added separately from the saccharide, the coloring is difficult to understand in appearance unless a large amount of the dye is mixed, and when added to the saccharide powder to which the dye is added, the color becomes excessively dark. Therefore, it is not suitable for use in foods.

[0003] Japanese Utility Model Publication No. 3-33275 describes a combination confection using saccharide powder. In this combination confectionery, a solidifying powder containing anhydrous glucose as a main component is brought into contact with water in a molding mold, and anhydrous glucose is hydrated with glucose to obtain a molded confectionery which is solidified into a ramune-like confectionery. In this combination confectionery, a visual change such as solidification in a short time can be enjoyed by merely adding water to the powder of anhydrous glucose. A pigment is appropriately added to the anhydrous glucose used at this time, if desired. However, since it is a mere powder mixture and the amount of the pigment added is very small, the obtained anhydrous glucose containing pigment is colorless ( (White) powder. Therefore, when water is added to this pigmented anhydrous glucose, the color changes from white powder to a predetermined color.

[0004] However, there are many pigments having different color tones depending on pH and the like. For example, a powder pigment before water is red, but a solution after water has a characteristic of exhibiting a blue color. Therefore, in the actual dextrose used in the above-mentioned combination confectionery, the properties of this pigment are not sufficiently utilized, and the color is merely developed from a white powder.

Conventionally, the coloring (coloring) is not performed on the saccharide powder itself only by mixing the pigment with the saccharide powder for the following reasons. That is, in order to color the powder itself, it is necessary to first convert the pigment into an aqueous solution, mix the pigment with the powder particles, uniformly adhere the pigment to each powder particle, and then dry. However, in the case of anhydrous glucose, if an aqueous solution of the dye is added, it becomes hydrated glucose and solidified at that point, and cannot be powdered.

[0006]

DISCLOSURE OF THE INVENTION The present invention has been made in view of such circumstances, and it is an object of the present invention to uniformly color an anhydrous saccharide powder without hydration. Colored saccharide powder that can be colored, hardly absorb moisture during storage, stable over time, excellent in drying property when adjusted, evenly colored, and colored in a hand-made process An object of the present invention is to provide a combination confectionery which can obtain a molded confection having excellent properties, visual change and unexpectedness.

[0007]

An object of the present invention is to provide a colored saccharide powder in which a pigment is bound to saccharide powder particles, wherein the pigment is formed via crystals derived from a supersaturated solution of a saccharide sweetener. This is achieved by a colored saccharide powder characterized by being bound to the saccharide powder particles.

[0008] The object of the present invention is to provide a combination confectionery for obtaining a tablet-like shaped confectionery, comprising the following components (a) and (b):
This is achieved by a combination confection made by combining (A) A colored saccharide powder for solidification comprising a pigment bound to anhydrous saccharide powder particles, wherein the pigment is bound to the saccharide powder particles via crystals derived from a supersaturated solution of a saccharide sweetener. Colored saccharide powder for solidification that has been packed in containers. (B) A molding mold provided with a molding recess for bringing the component (a) into contact with an aqueous medium and solidifying the component.

That is, the present inventors have studied a method of uniformly binding a pigment to particles of a saccharide powder without using an aqueous solution. As a result, when the pigment is dispersed in a saturated solution of a sugar sweetener, mixed with a sugar powder, and dried,
Even if the saccharide powder is anhydrous, the pigment uniformly contacts the saccharide powder particles without being hydrated, and drying is performed promptly in this state. Were found to be bound and stable during storage, thus completing the present invention.

[0010]

Next, the present invention will be described in detail. First, the colored saccharide powder of the present invention is a colored saccharide powder in which a pigment is bound to saccharide powder particles, and the pigment is a saccharide powder particle via a crystal derived from a supersaturated solution of a saccharide sweetener. Is bound to.

The colored saccharide powder of the present invention is mainly composed of saccharide powder. Examples of the saccharide powder include natural sugar sweeteners such as sugar and glucose, and sugar alcohols, oligosaccharides, non-reducing oligosaccharides, and reduced starch decomposed products, and these may be used alone or in combination of two or more. . When the colored confectionery powder of the present invention is used to obtain a molded confectionery, the saccharide powder accounts for 50% by weight or more (hereinafter referred to as “%”), more preferably 90%, of the total weight of the colored saccharide powder. % Is desirable. That is, when the content is less than 50%, when the colored saccharide powder is added to make a tablet-like shaped confection,
It tends to be difficult to mold.

The above-mentioned sugar alcohol is a general term for a linear polyhydric alcohol obtained by reducing a carbonyl group of a saccharide. Specifically, maltitol (reduced maltose),
Examples include sorbitol, erythritol, xylitol, lactitol (reduced lactose), palatinit (isomalt, reduced palatinose), reduced starch saccharified product, mannitol and the like. These may be used alone or in combination of several kinds.

The non-reducing oligosaccharides include trehalose, raffinose, various oligosaccharides and the like. These may be used alone or in combination of several kinds.

The saccharide powder may be either hydrated or anhydrous, but when it is anhydrous, the effects of the present invention are particularly preferably exhibited. Examples of the anhydride of the saccharide powder include anhydrous glucose and anhydrous maltose. These may be used alone or in combination.

When an anhydrous saccharide powder is used to produce a hydrated confectionery, the particle size of the saccharide powder is 10%.
It is preferable that the powder having a 0 mesh pass contains 50% or more of the entire saccharide powder particles from the viewpoint of the moldability of the tablet confectionery.

Next, the pigment used in the colored saccharide powder of the present invention is not particularly limited, and may be used singly or in combination of a plurality of natural colorants and synthetic colorants. Further, food materials having a function as a coloring agent, such as β-carotene, matcha, chlorophyll, and cocoa, may be used. The dosage form of the pigment may be appropriately selected from a variety of forms such as powder, liquid, paste, and tablet, or a combination of a plurality of forms may be used. The amount of the dye to be added is not particularly limited, and may be appropriately set depending on the titer (color density) of the dye, the color tone to be colored, and the purpose of addition.

The colored saccharide powder of the present invention may contain, if necessary, an optional auxiliary material in addition to the saccharide powder and the dye.
For example, raw materials derived from cocoa beans such as cocoa butter and cocoa mass, cocoa equivalent fats, emulsifiers, flavors, colorings, high-sensitivity sweeteners such as sucralose, salts, dairy products, protein raw materials, dietary fiber, and various nutrients (vitamin, etc.) Raw materials such as acidulants and fruit juices, baking soda, starch, gelling agents and the like may be used alone or in combination of several kinds.

Next, the saccharide sweetener according to the present invention is not particularly limited, and may be appropriately selected from those of the same kind as the above-mentioned saccharide powder. Further, the form is not limited to powder, but may be liquid. Among them, non-reducing oligosaccharides have good crystallinity, and in particular, when an anhydride is used as the saccharide powder, the saccharide powder can be uniformly colored while preventing the anhydride from being hydrated. It is preferably used in terms of drying properties and preventing moisture absorption during storage.
Further, among the non-reducing oligosaccharides, trehalose is the most preferable in that it exhibits the above effects.

Next, the colored saccharide powder of the present invention is produced using the above-mentioned raw materials, for example, as follows. That is,
First, a supersaturated solution of a sugar sweetener is prepared. Supersaturated solutions are based on aqueous media, sugar sweeteners and pigments. As the aqueous medium, simple water may be used, or an aqueous raw material such as milk and fruit juice, or an aqueous solution in which flavors, salts, emulsifiers, stabilizers and the like are dissolved may be used. A supersaturated solution is one in which a saccharide sweetener is dissolved in the aqueous medium, the saccharide sweetener is dissolved at a saturation concentration of the saturated solution in which the saccharide sweetener is no longer dissolved, and the saccharide sweetener is dissolved. This refers to a solution without precipitation.
Since the mixing ratio of the supersaturated solution in the present invention varies depending on the type, temperature, etc. of the aqueous medium and the sugar sweetener, the concentration may be adjusted appropriately according to these types. For example, when trehalose is used as a saccharide sweetener and dissolved in water, the trehalose supersaturated solution has a temperature of 60%.
Trehalose is 120 to 190 with respect to water and 100 ° C.

Next, the supersaturated solution containing a dye obtained as described above is applied to a saccharide powder. Examples of the method of application include fluidized-bed granulation in which a supersaturated solution is sprayed onto a saccharide powder and drying, and extrusion granulation in which a supersaturated solution and a saccharide powder are mixed and extruded and dried from a mesh having a specific pore size.
The supersaturated solution and the saccharide powder are mixed, dried, and pulverized. Above all, crushed granulation is preferable in that it requires a small amount of water and has good drying properties. By producing in this manner, the pigment is bound to the saccharide powder particles via crystals derived from the supersaturated solution of the saccharide sweetener.

The supersaturated solution used for the saccharide powder is preferably 0.001 part by weight of the saccharide powder.
2 to 0.05. That is, when the amount is less than this range, the pigment elongation is poor and color unevenness tends to occur. On the other hand, when the amount is more than this range, the saccharide powder tends to be dissolved and solidified, and it is difficult to color.

The application of the supersaturated solution to the saccharide powder may be repeated once or plural times. Finally, in the colored sugar powder, the saccharide sweetener derived from the supersaturated solution is 0.1%.
The above-mentioned binding is preferable in that the coloring is favorably performed.

The colored saccharide powder thus obtained is
It can be used as it is as a powdered sugar product or can be suitably used as a sugar raw material for powdered foods such as powdered beverages. Also, Japanese Utility Model Publication No. 3-33275 and registered 2579
Use of the combination confectionery described in Japanese Patent No. 848-84 in place of the saccharide anhydride is preferable because a molded confection having a significantly improved visual change during the process of hydroforming can be obtained.

Next, the combination confectionery of the present invention is a combination confectionery for obtaining a tablet-like shaped confectionery, and is (a) a solidified colored saccharide powder obtained by binding a pigment to saccharide anhydride powder particles. The pigment is bound to the saccharide particles via a crystal derived from a supersaturated solution of a saccharide sweetener, and the solidified colored saccharide powder packed in a container and (b) the component (a) are mixed with each other. This is a combination with a molding mold provided with a molding recess for contacting and solidifying with an aqueous medium.

The combination confection of the present invention is obtained, for example, as follows. First, a colored saccharide powder in which a pigment is bound to saccharide anhydride powder particles is prepared according to the above-described production method. Next, a mold for molding is attached to the colored saccharide powder prepared as described above to obtain a combination confectionery. At this time, the colored saccharide powder is usually packaged in a package made of a soft plastic such as polyethylene. The shape is not limited to a bag shape, but may be a tubular shape, a box shape, or the like. The material is not limited to plastic, but may be paper or the like. However, when the anhydrous saccharide is contained in the saccharide powder particles, it is desirable that the anhydrous saccharide has a moisture-proof property and can be hermetically sealed in consideration of the easily absorbable property of the anhydrous glucose.

The molding mold according to the combination confectionery of the present invention is not particularly limited as long as it has a molding concave portion. The material is not particularly limited, and examples thereof include a material formed from a plastic sheet such as vinyl chloride. The form of the molding mold may be circular, triangular, or
No particular limitation is imposed on the shape of the vehicle as described in Japanese Patent No. 275, for example, and it may be appropriately set as desired. In other words, by attaching a molding mold,
The user does not need to prepare suitable dishes such as plates and bowls, and can easily make tablet-like shaped confectionery.

Next, in order to obtain a tablet-like confectionery using the above-mentioned combination confectionery, for example, the following procedure is performed. That is, first, an aqueous medium is prepared. The aqueous medium may be appropriately selected from those described in the method for producing a colored saccharide powder. Among them, water is preferred because it can be easily used and the color change of the colored saccharide powder for solidification can be obtained vividly. The temperature of the aqueous medium is preferably room temperature because the moldability is good. Next, a predetermined amount of the aqueous medium is put into a molding mold, and then a colored saccharide powder for solidification is added thereon. At this time, it is preferable to set the ratio between the aqueous medium and the colored saccharide powder for solidification to be 1: 1 to 1: 6 from the viewpoint of obtaining good moldability. When the solidified colored saccharide powder is added, the solid colored powder and the aqueous medium come into contact with each other in the molding mold, so that the solid colored powder is discolored, solidified, and shaped into a shape along the concave portion of the molding mold. Become molded. Thus, the combination confectionery of the present invention can obtain a tablet-like shaped confectionery while enjoying a change in hue and a change in shape from powder to solid.

The tablet-like shaped confection obtained in this way is a tablet-like shaped confectionery which not only can enjoy a change in hue and a change in shape but also has a good texture at the time of eating and has a good taste.

Next, the present invention will be specifically described based on examples.

Examples 1 to 3 <Preparation of colored saccharide powder> First, trehalose, vegetable pigment and sodium bicarbonate were added in a composition shown in Table 1 below.
The mixture was mixed with water at ° C. to prepare a supersaturated solution. Next, the above-mentioned supersaturated solution and anhydrous glucose (particle size: 100 mesh on) were mixed, dried to 40 ° C., and powdered to obtain a colored saccharide powder.

[0030]

Example 4 Colored saccharide powders were obtained in the same manner as in Examples 1 to 3, except that the composition shown in Table 1 was replaced with hydrous granulated sugar instead of anhydrous glucose.

Example 5 Colored saccharide powders were obtained in the same manner as in Examples 1 to 3, except that oligosaccharides were used instead of trehalose in the compositions shown in Table 1.

[0031]

Comparative Examples 1 and 2 In addition to the compositions shown in Table 1, trehalose and water were not used, and only in Comparative Example 1, granulation was carried out by powder mixing, and colored saccharide powders were obtained in the same manner as in Examples 1 to 3. I got

For Examples 1 to 5 and Comparative Examples 1 and 2,
Paneler 2 specializing in granulation aptitude, colorability and appearance
Evaluation was performed by 0 persons. Table 1 shows the results.

[0033]

[Table 1]

From the results in Table 1, Examples 1, 4 and 5 show that
A saccharide powder with uniform coloring was obtained. Example 2
Since the ratio of the supersaturated solution to the saccharide powder was slightly high and Example 3 was slightly low, the ease of coloring and the appearance were slightly inferior to Example 1 respectively. On the other hand, in Comparative Example 1, the powder was simply mixed, so that the powder was white in appearance. In Comparative Example 2, since a simple aqueous solution of a dye was used, anhydrous glucose was hydrated and could not be powdered.

[0035]

Example 6 <Preparation of combination confectionery> A combination confectionery was prepared using the colored saccharide powder obtained in Example 1. That is, 30 g of the colored saccharide powder was filled in a polyethylene bag and sealed. Separately, a plastic molding mold shown in FIG. 1 of Japanese Utility Model Publication No. 3-33275 is prepared.
Combined with the above colored sugar powder in a bag to obtain a combination confectionery. <Production of tablet-like shaped confectionery> Next, a tablet-like shaped confectionery was produced using this combination confectionery. That is, first, 9 g of water (normal temperature) was filled in the molding mold at normal temperature, and the colored saccharide powder in a bag was opened and sprinkled thereon. As a result, a car-shaped tablet-shaped confectionery was obtained in about 1 minute. The colored saccharide powder was blue in the initial powder state, but turned red when it was poured into the molding mold, and there was a color change that could not be expected from the initial powder, resulting in a very visual change. It was rich.

[0036]

Comparative Example 3 A tablet-like shaped confection was obtained in the same manner as in Example 6, except that a combination confectionery was prepared using the saccharide powder of Comparative Example 1 instead of the colored saccharide powder of Example 6. The saccharide powder was colorless (white) in a powdered state, and when the saccharide powder was sprinkled into a molding mold, it only developed a red color, and the visual change was poor compared to Example 5.

[0037]

As described above, in the colored saccharide powder of the present invention, since the particles of the saccharide powder themselves are sufficiently colored by a trace amount of the pigment, the saccharide powder has already developed a color in the powder state, and has a visual appearance. It is a colorful sugar product. Therefore, unlike the conventional white (colorless) saccharide powder in which the pigment is simply mixed with the saccharide powder, the saccharide powder itself is not only colorful, but also when added to the saccharide powder, depending on the pH. It is a colored saccharide powder that can be colored in different tones and can be used to make a device rich in visual change. In addition, since the pigment is bound to the saccharide powder by the crystals derived from the supersaturated solution of the saccharide sweetener, even if the saccharide powder is an anhydride, it can be colored uniformly without being hydrated. Also, by using a supersaturated solution,
It is a colored saccharide powder that has good drying properties during production, prevents moisture absorption during storage, and is excellent in production suitability and storage stability. Also, since the drying property is good at the time of production, it is not necessary to apply excessive heat, and the desired quality is maintained even when a fragrance or a trace nutrient which is weak in heat history is contained. Further, the manufacturing apparatus can be easily manufactured using an apparatus conventionally used for granulation. In addition, by combining the colored saccharide powder and the molding mold, a tablet-like shaped confection having excellent moldability, visual change, and unexpectedness can be obtained.

Claims (6)

[Claims] Claims: 1. A colored saccharide powder comprising a saccharide powder particle and a pigment bound thereto, wherein the pigment is bound to the saccharide powder particle via a crystal derived from a supersaturated solution of a saccharide sweetener. A colored saccharide powder characterized by comprising: 2. The colored saccharide powder according to claim 1, wherein the saccharide powder particles are saccharide anhydrides. 3. The colored saccharide powder according to claim 1, wherein the saccharide powder particles are anhydrous glucose. 4. The colored saccharide powder according to claim 1, wherein the saccharide sweetener is a non-reducing oligosaccharide. 5. The method according to claim 1, wherein the sugar sweetener is trehalose.
The colored saccharide powder according to the above. 6. A combination confection for obtaining a tablet-like shaped confection, wherein the combination of the following components (a) and (b): (A) A colored saccharide powder for solidification comprising a pigment bound to anhydrous saccharide powder particles, wherein the pigment is bound to the saccharide powder particles via crystals derived from a supersaturated solution of a saccharide sweetener. Colored saccharide powder for solidification that has been packed in containers. (B) A molding mold provided with a molding recess for bringing the component (a) into contact with an aqueous medium and solidifying the component.