JP2009142187A - Cellooligosaccharide-containing candy - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide candies containing cellooligosaccharides, having low calorie, and excellent in hygroscopicity resistance. <P>SOLUTION: The candies are mixed with cellooligosaccharides so as to have a low calorie, and an excellent hygroscopicity resistance. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  The present invention relates to a candy containing cellooligosaccharide and having low calorie and excellent moisture absorption resistance.

Cellooligosaccharides are one of the food materials that are expected to be used because of their various physiological activity effects such as improvement of intestinal bacterial flora and their indigestibility and low calories.
Candy is a food composition preferred by general consumers, and is used as a pharmaceutical composition such as a throat candy and pediatric drugs. However, due to the high sugar content and high calorie content, the intake is often limited for lifestyle-related diseases and their consumers.

  The use of high-intensity sweeteners has been proposed as a means to solve the above problems, but the taste quality is unnatural, and it is difficult to maintain physical properties such as shape retention by blending sugars. It cannot be replaced simply because it is low in calories.

Patent Document 1 describes a food composition containing cellooligosaccharide, but does not describe a candy, and its purpose is to improve taste quality, which is different from the present invention.
Patent Document 2 describes a food composition and a pharmaceutical composition characterized by containing cellooligosaccharide obtained by enzymatic degradation of a specific water-insoluble natural cellulosic substance in the presence of cellulase. . However, specific examples of food compositions and pharmaceutical compositions containing cellooligosaccharides are not shown, and the actual effects are unknown.

Patent Document 3 describes a food composition containing cellooligosaccharide, but does not mention any candy.
Patent Document 4 describes a candy containing crystalline kestose, but has a different chemical structure from cellooligosaccharides and is different from the present invention.

JP 2002-223721 A WO / 2006/011479 WO / 2007/037249 JP-A-10-57

  An object of the present invention is to provide a candy containing cellooligosaccharide, having a low calorie and excellent in moisture absorption resistance.

The present inventor has found that a candy having a low calorie and excellent moisture absorption resistance can be provided by blending cellooligosaccharide, and has led to the present invention.
That is, the present invention is as follows.
(1) A candy containing cellooligosaccharides.
(2) The candy according to (1), wherein the cellobiose content in the cellooligosaccharide is 90% by mass or more.
(3) The candy as described in (1) or (2) whose mass ratio of cellooligosaccharide and saccharides is 5: 95-70: 30.

(4) The candy according to any one of (1) to (3), further containing 0.0001 to 10% by mass of a high-intensity sweetener.
(5) The candy in any one of (1) to (4) whose compounding quantity of cellooligosaccharide is 0.001-50 mass%.
(6) A food composition or a pharmaceutical composition containing the candy according to any one of (1) to (5).

  The present invention makes it possible to provide a candy containing cellooligosaccharides and having low calories and excellent moisture absorption resistance.

The present inventor has found that a candy having a low calorie and excellent moisture absorption resistance can be provided by blending cellooligosaccharide, and has led to the present invention.
Hereinafter, the present invention will be specifically described.

The cellooligosaccharide of the present invention is an oligosaccharide having a structure in which about 2 to 6 glucopyranose units are linked by β-1,4, and consists of cellobiose, cellotriose, cellotetraose, cellopentaose and cellohexaose. 50 mass% or more of the main components selected from the group are contained. As this main component and its content, it is preferable to contain 70 mass% or more of cellobiose, and more preferably 90 mass% or more. This is because cellobiose has the highest solubility among the above-mentioned cellooligosaccharide main components and is easy to handle.
Moreover, although the above-mentioned cellooligosaccharide may contain glucose as a subcomponent, it is preferable that content is 10 mass% or less from the problem of hygroscopicity or a calorie.

The method for producing the cellooligosaccharide of the present invention is not particularly specified, but from the viewpoint of safety, a cellulosic material such as pulp can be obtained by enzymatic decomposition with cellulase. preferable.
The energy conversion coefficient of cellobiose, which is the main component of the cellooligosaccharide in the present invention, is 2 kcal / g, which is an indigestible carbohydrate. From the viewpoint of consumers' recent health consciousness, there is a problem in using high-calorie digestible carbohydrates for the purpose of quality improvement.
The digestible saccharide referred to herein is a saccharide having an energy conversion coefficient corresponding to the health labeling standard based on the health promotion method and having 4 kcal / g, and includes trehalose and the like.

  Cellulase as used herein is a generic term for enzymes that degrade cellulase, and includes all enzymes having cellulose-degrading activity. The cellulase enzyme source is not particularly limited, and examples thereof include cellulase-producing bacterial cells, purified cellulase enzymes, and formulated purified enzymes with additives. The dosage form is not particularly limited, and examples thereof include liquids, powders and granules.

Furthermore, the sweetness degree of the cellooligosaccharide of the present invention is about 30, and unlike natural sweeteners, it has a natural sweetness.
The origin of the cellulase is not particularly limited, and known cellulase-producing microorganisms include Tricoderma, Acremonium, Aspergillus, Bacillus, Pseudomonas, Penicillium, Aeromonus, Irpex, Sporotrum, Although there are genera, Cellobibrio genus, etc., as long as it is an enzyme that degrades cellulose, not only the above-mentioned known bacterially-derived enzymes but also novel bacterial-derived enzymes are included in the cellulase referred to in the present invention.

  Although the compounding quantity of the cellooligosaccharide in this invention is not specifically limited, Preferably it is 0.001-50 mass%, More preferably, it is 0.1-20 mass%. If it is less than 0.001% by mass, the effect may be difficult to appear. If it exceeds 50% by mass, the physical properties of the candy are adversely affected.

The saccharide of the present invention refers to monosaccharides, disaccharides, oligosaccharides, and sugar alcohols described later. However, the oligosaccharide mentioned here does not include cellooligosaccharide.
In the present invention, the mass ratio between the cellooligosaccharide and the saccharide is not particularly limited, but is preferably 5:95 to 70:30, and more preferably 10:90 to 60:40. This is because if the mass ratio of the cellooligosaccharide is less than 5, the effect may be difficult to see depending on the formulation, and if it is higher than 70, the physical properties of the candy dough at the time of manufacture may be difficult to control.

  The candy of the present invention is a generic name for confectionery made with sugar or chickenpox as the main ingredient, and the production method is not particularly limited. Further, the uses include not only food compositions such as confectionery but also pharmaceutical compositions such as throat lozenges, pediatric oral drugs, and lozenges, which are prescribed for pharmaceuticals and quasi drugs by the Pharmaceutical Affairs Law.

  The type of candy referred to here is not particularly limited. For example, soft candy (caramel, nougat, etc.), hard candy (candy, throat candy, medical candy, blitter, butterscotch, crunch, drop, etc.) , Sweets (butterballs, milk confectionery, plum dried candy, candy dried candy, sweet candy, sesame balls, etc.), gummy candy, tablet confectionery (fresh confectionery, troche, ramune confectionery, etc.), dried candy (flourette, sugar) Bar, etc.), jelly candies (fruit jelly, dried jelly, etc.), marshmallows, bonbons, hanger (china marble, azaran, dragee, konpeito, jelly beans, etc.).

  Moreover, the candy of this invention can be made contain 0.0001-10 mass% high sweetness degree sweetener as needed. The high-intensity sweetener of the present invention has a sweetness of several times to several tens of thousands of times as compared with sugar. For example, saccharin, saccharin Na, aspartame, acesulfame K, sucralose, licorice extract, stevia, Examples include thaumatin, glycyrrhizin and neotame.

The hygroscopic resistance in the present invention is expressed based on the hygroscopic improvement rate calculated by the following formula. When the hygroscopic improvement rate is 30% or more, the hygroscopic resistance is significantly improved by the combination of oligosaccharides. to decide. Although this moisture absorption improvement rate will not be specifically limited if it is 30% or more, It is preferable that it is 180% or more.
Moisture absorption improvement rate (%) = {(β−α) / α} × 100
Here, α is the solid rate of the candy not containing the oligosaccharide, and β is the solid rate of the candy containing the oligosaccharide.
The above-mentioned solid ratio is calculated by the following formula.
Solid fraction = δ / γ
Here, γ: mass before the moisture absorption test (g), δ: solid mass after the moisture absorption test (g), where the solid mass is the mass of the portion that is not liquefied after the moisture absorption test and maintains the solid shape Point.

The food composition of the present invention includes all foods and drinks except foods and quasi drugs specified by the Pharmaceutical Affairs Law and food additives specified by the Food Sanitation Law.
The pharmaceutical composition of the present invention is a pharmaceutical or quasi-drug composition defined by the Pharmaceutical Affairs Law, and examples thereof include solid preparations such as tablets, powders, fine granules, granules, extracts, and pills. In addition to the above solid preparations, they are used for foods such as confectionery, health foods, texture improvers, dietary fiber reinforcing agents, solid foundations, bath preparations, animal drugs, diagnostic agents, agricultural chemicals, fertilizers, ceramics catalysts, etc. Are also included in the present invention.

As long as the effects of the present invention are not hindered, the candy of the present invention may contain, in addition to the above components, food ingredients, food additives, pharmaceuticals, pharmaceutical additives, and the like described later as appropriate.
The food material referred to here is a material that is generally used as a raw material of food. Except for pharmaceuticals and quasi-drugs specified by the Pharmaceutical Affairs Law and food additives specified by the Food Sanitation Law, All that is provided to is included.
The food additive referred to here is a substance added for the purpose of processing or storing food.

  Examples of food additives are those specified by the Ministry of Health, Labor and Welfare's “designated additive list”, “existing additive list item list”, “natural fragrance-based raw material list”, and “food that is generally used for food and drink. Food additives listed in the “List of Items Used as Additives”, those that have been confirmed to be safe by international organizations such as JECFA, and food additives that are approved for use in other countries such as the United States and Europe Products, preservatives, shelf-life improvers, antioxidants, sweeteners, colorants / pigments, emulsifiers, thickening gelling agents, quality improvers, seasonings, acidulants, fortifiers, fragrances, enzymes And so on.

Examples of food materials and food additives include the following.
Examples of food materials mentioned here include fruits and vegetables and extracts thereof, processed fruits and vegetables (fruit preparations, fruit sauces, jams, etc.), dried fruits (raisins, dried pineapples, etc.), nuts and seeds (Walnuts, peanuts, almonds, macadamia nuts, pecan nuts, soybeans, sesame seeds, eggplants, etc.), milk, processed milk, soy milk, fruit juice, vegetable juice, eggs (liquid egg, egg yolk powder, etc.), cocoa powder, sugar and sugar alcohol , Meat and fish extracts, proteins, peptides, amino acids, dietary fiber, naturally derived polymers (collagen, hyaluronic acid, natural fiber, etc.), vitamins, physiologically active substances (coenzyme Q10, α-lipoic acid, β- Glucan, ceramide, etc.), starches, dextrin, fats and oils (salad oil, sesame oil, lard, rapeseed oil, shortening, etc.), al Cole, salt (minerals such as salt and Ca), seasoning (soy sauce, miso, vinegar, mirin, sugar, mayonnaise, dressing, sauce, soy sauce, sauces, etc.), spice (cinnamon, pepper, chili, etc.) ) Etc.

Examples of preservatives and shelf-life improvers include, for example, hydrogen peroxide, sorbic acid and sorbic acid K, dehydroacetic acid Na, p-hydroxybenzoates, benzoic acid and sodium benzoate, propionic acid and salts thereof, hypochlorous acid, and the like. Na chlorate, acetic acid, sodium acetate, glycine, ethyl alcohol, polylysine and its preparation, protamine and its preparation, lysozyme and its preparation, pectin degradation product, alanine, thiamine lauryl sulfate, yuccaform extract, chitosan and its preparation, And propylene glycol.
Examples of the antioxidant include butylhydroxyanisole, butylhydroxytoluene, L-ascorbic acid and sodium ascorbate, erythorbic acid and sodium erythorbate, mixed cophenol and the like.

  Examples of the sweetener include the above-described high-intensity sweetener, monosaccharide (allose, talose, growth, glucose, altrose, mannose, galactose, idose, fructose, ribose, lyxose, xylose, arabinose, apiose, erythrose, threose Glyceraldehyde, sedoheptulose, coliose, psicose, sorbose, tagatose, ribulose, xylulose, erythrulose, dihydroxyacetone, etc., disaccharides and oligosaccharides (trehalose, cordobiose, nigerose, maltose, isomaltose, isotrehalose, sophorose, laminaribio) , Gentiobiose, lactose, sucrose, palatinose, trehalose, fructooligosaccharide, palatinose oligosaccharide, glycosyl sucrose , Lactosucrose, theandelose, galactosyl lactose, lactulose, α-linked galactooligosaccharide, maltooligosaccharide, isomalto-oligosaccharide, panose, nigerooligosaccharide, dextrin, cyclodextrin, branched cyclodextrin, gentio-oligosaccharide, xylooligosaccharide, chitin oligosaccharide, chitosan Oligosaccharide, soybean oligosaccharide, raffinose, beet oligo, etc.), sugar alcohols (glycerol, erythritol, xylitol, ribitol, arabitol, galactitol, sorbitol, mannitol, reduced palatinose, malotriitol, isomaltoritol, maltotetrie Toll, isomaltotetritol, etc.), starch syrup, reduced starch syrup, sugar-containing syrup, liquid sugar, molasses, honey, etc. The shape (solid, liquid, granule, etc.) is not particularly limited.

Coloring agents include β-carotene pigment, extracted carotene pigment, vitamin B2, copper chlorophyll and copper chlorophyll Na, anato, red cabbage, red radish, squid misty, plant charcoal powder, turmeric, elderberry, cacao, carob, chlorophyll, gardenia Yellow, gardenia blue, gardenia red, grapeskin, cochineal, gorilla, perilla, shea nut, spirulina, tamarind, onion, tomato, paprika, beet red, grape juice, red beetle, safflower yellow, safflower red, marigold, purple potato, purple Examples include corn, rack and caramel.
Examples of the dye include Red No. 2, Red No. 3, Red No. 40, Red No. 102, Red No. 105, Red No. 106, Yellow No. 4, Yellow No. 5, Blue No. 1, Blue No. 2, Red No. 3 Lake. Red No. 40 rake, Yellow No. 4 rake, Yellow No. 5 rake, Blue No. 1 rake, Blue No. 2 rake and the like.

  Examples of the emulsifier include glycerin fatty acid ester, sorbitan fatty acid ester, PG ester, sucrose fatty acid ester, organic acid monoglyceride, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, propylene glycol fatty acid ester, lecithin (lecithin, enzymatic degradation) Lecithin, enzyme-treated lecithin, etc.) and plant sterols.

  Examples of the thickening gelling agent include alginic acid and a salt thereof (for example, sodium alginate), propylene glycol alginate, carboxymethylcellulose calcium, carboxymethylcellulose sodium, hydroxypropylmethylcellulose, sodium starch glycolate, sodium starch phosphate, Methyl cellulose, sodium polyacrylate, almond gum, gum arabic, xanthan gum, arabinogalactan, elemi resin, karaya gum, gaddy gum, dammar resin, tragacanth gum, peach resin, peach seed gum, cassia gum, guar gum, guar gum decomposition product, locust bean gum, tara gum, Psyllium seed gum, mackerel mugwort seed gum, sesbania gum, tamarind seed gum , Gellan gum, triacanthosum, carrageenan, fukuronori extract, fercellan, aloe vera extract, okra extract, scented aloe extract, troro aoi, pectin, aeromonas gum, aureobasidium broth, azotobacter vinelandie gum, welan gum, erwinia・ Mitsuensis gum, Enterobacter shimanas gum, Enterobacter gum, curdlan, gellan gum, sclerogum, dextran, natto fungus gum, pullulan, soy polysaccharide, water-soluble hemicellulose, carrageenan, macrohomopsis gum, ramzan gum, levan, yeast cell wall, Microfibrous cellulose and its preparation, bacterial cellulose and its preparation, crystalline cellulose and its preparation, powdered cellulose and its preparation, chitin, chitosa , Glucosamine, Oligoglucosamine, glucomannan, konjac flour, agar, dextrin, branched dextrin, indigestible dextrin, PGA, porphyran, furcellaran, fucoidan, and gelatin.

  As quality improvers, stearoyl lactate Ca, phytic acid, propylene glycol, phosphate phosphate, Na phosphate, Na pyrophosphate, polyphosphate Na, meta-hexaphosphate Na, phosphate K, ammonium phosphate, phosphoric acid, baked Examples include alum, raw alum, whey protein, casein, caseinate, plasma powder, powdered soy protein, powdered wheat protein, pasty wheat protein, EDTA salts and the like.

Examples of the seasoning include sodium glutamate, nucleic acid seasoning, amino acid seasoning, extract seasoning, yeast extract, glycine, and alanine.
Examples of the acidulant include citric acid and salts thereof, lactic acid, malic acid, tartaric acid, succinic acid, fumaric acid, adipic acid, gluconic acid solution, glucono delta lactone and the like.
Examples of the fortifier include vitamin A, vitamin B1, vitamin B2, vitamin B6, vitamin B12, vitamin C, vitamin D, vitamin E, nicotinic acid and nicotinamide, folic acid, patenoic acid Ca, gluconic acid Ca, and lactate Ca , Natural Ca, milk Ca and the like.

Examples of the fragrance include fruit flavors such as peach flavor, orange flavor and lemon flavor, aroma flavors, sugar flavors such as maltol and furaneol, flavor enhancers such as sotron, polyphenols such as flavonoids and cacao mass, and precursors. Examples include flavors, meat flavors, coffee flavors, milk flavors, menthols, and decalactones.
Examples of the enzyme include α-amylase, β-amylase, glucoamylase, pullulanase, glucose isomerase, protease, rennet, pancreatin, and papain.

The term “medicine” as used herein refers to a drug prescribed by the Pharmaceutical Affairs Law. That is, it corresponds to the following (1) to (3), and many of medicinal medicinal ingredients are included in this.
(1) Items stored in the Japanese Pharmacopoeia (2) Items intended to be used for diagnosis, treatment or prevention of human or animal diseases, machinery, dental materials, medical supplies Non-sanitary products (hereinafter referred to as “machinery equipment”) (excluding quasi-drugs)
(3) Products that are intended to affect the structure or function of the human or animal body, and are not machinery or equipment (excluding quasi-drugs and cosmetics).

  Pharmaceutical additives mentioned here are substances other than active ingredients contained in pharmaceutical preparations that do not fall under the Pharmaceutical Affairs Law or quasi-drugs. It is a general term for substances added to pharmaceuticals and quasi-drugs for the purpose of “improving usefulness” and “increasing usability”. Depending on the application, excipients, disintegrants, binders, fluidizers, flavoring agents, fragrances, colorants, sweeteners, solvents, fats and oils, thickeners, surfactants, gelling agents, stabilizers, preservatives, It is classified into buffer, suspending agent, thickener and the like. Representative pharmaceutical additives are listed in “Pharmaceutical Additives Encyclopedia” (Pharmaceutical Daily Inc.), “Pharmaceutical Additives Handbook” (Pharmaceutical Daily Inc.), and the like.

Next, the present invention will be described in more detail with reference to examples. The evaluation of various physical properties of the substance according to the present invention was based on the following method.
<Sugar composition>
The sugar composition analysis was performed under the following conditions.
Apparatus: High-performance liquid chromatograph “LC-20A type” (manufactured by Shimadzu Corporation)
Detector: Differential refractive index detector (RI detector)
Column: “Asahipak NH2P-50” (manufactured by Showa Denko KK)
Column temperature: 40 ° C
Mobile phase: acetonitrile / water = 75/25 (volume ratio)
Flow rate: 1 mL / min

<Energy value>
The energy value per 100 g of candy (however, excluding lemon flavor and citric acid) was determined from the sum of the energy values of the raw materials shown below.
Here, it is syrup (3.2 kcal / g), sucrose (4 kcal / g), cellooligosaccharide (2 kcal / g), fructooligosaccharide (2 kcal / g, but in case of kestose).

<Hygroscopic improvement rate and moisture absorption resistance>
After production, the mass of the candy before the moisture absorption test is measured. Next, as a moisture absorption test, the sample is stored for 2 weeks in an environment of 25 ° C. and 75% relative humidity in a glycerin / water desiccator. Furthermore, the solid mass after the moisture absorption test is measured and recorded. Three candies are stored and measured, and the average value of the solid mass of n = 3 is used for calculating the moisture absorption improvement rate.

The hygroscopic resistance in the present invention is expressed based on the hygroscopic improvement rate calculated by the following formula. When the hygroscopic improvement rate is 30% or more, the hygroscopic resistance is significantly improved by the combination of oligosaccharides. to decide.
Moisture absorption improvement rate (%) = {(β−α) / α} × 100
Here, α is the solid rate of the candy not containing the oligosaccharide, and β is the solid rate of the candy containing the oligosaccharide.
The above-mentioned solid ratio is calculated by the following formula.
Solid fraction = δ / γ
Here, γ: mass before the moisture absorption test (g), δ: solid mass after the moisture absorption test (g), where the solid mass is the mass of the portion that is not liquefied after the moisture absorption test and maintains the solid shape Point.

EXAMPLES Hereinafter, although an Example and a comparative example are shown and this invention is demonstrated concretely, this invention is not limited to these at all.
The raw materials used in the examples are shown in the following (1) to (7).

(1) Production of cellooligosaccharide: Trichoderma reesei, GL-1 strain (Incorporated Administrative Agency, National Institute of Advanced Industrial Science and Technology, Patent Biodeposition Center, receipt number FERM BP-10323) was inoculated on a normal agar medium and cultured at 37 ° C. for 7 days Thereafter, 1 platinum spore was removed from the surface of the medium, 1 g of polypeptone, 0.5 g of yeast extract, 2 g of potassium phosphate, 1.5 g of ammonium sulfate, 0.3 g of magnesium sulfate, 0.3 g of calcium chloride, 1 mL of trace element (boric acid) Purification of 6 mg, ammonium molybdate tetrahydrate 26 mg, iron (3) hexahydrate 100 mg, copper sulfate pentahydrate 40 mg, manganese sulfate tetrahydrate 8 mg, zinc sulfate heptahydrate 200 mg in a total volume of 100 mL Dissolved in water), adecanol 1mL, crystalline cellulose (Asahi Kasei Chemicals Co., Ltd.) 10 g of “Theorus PH-101” manufactured by the company was inoculated into a medium suspended and dissolved in 1 L of purified water in total, and cultured at 28 ° C. for 5 days with aeration and stirring.
During the culture, the pH of the medium was adjusted to 2.8 to 4.7 using an aqueous sodium hydroxide solution. The cultured liquid is centrifuged, the supernatant is sterilized with a microfiltration membrane having an opening of 0.46 μm, and the filtrate is ultrafiltered with a molecular weight cut off of 13,000 (“Microza Pencil Type Module” manufactured by Asahi Kasei Chemicals Corporation). ACP-0013 ") was used to obtain a crude enzyme by concentration 10 times by volume.

Next, use a commercially available softwood-derived dissolving pulp, and hydrolyze it with a hydrochloric acid concentration of 0.4% aqueous hydrochloric acid at 120 ° C. for 1 hour to wash the acid-insoluble residue and filter to obtain a wet cake. It was. Using this wet cake as an aqueous dispersion with a concentration of 10% cellulose, using an ultra-high performance disperser / wet pulverizer (Ashizawa Co., Ltd., “Pearl Mill RL”, φ1 mm zirconia bead filling rate 80%) A grinding treatment was performed to obtain a cellulose fine particle dispersion.
The ground cellulose was suspended and dissolved in a 50 mM acetic acid-sodium acetate buffer solution (pH 4.5) so that the protein concentration was 2% by mass and the protein concentration was 0.25%, and the total volume was 1000 mL. .

The glass flask was placed in a 55 ° C. water bath and reacted for 4 hours while stirring the interior. After completion of the reaction, 300 μL of the reaction solution was dispensed in a suspended state, the enzyme and undegraded cellulose were removed using an ultrafiltration module (fractional molecular weight 10,000), and then the sugar concentration was analyzed by high performance liquid chromatography. . The sugar concentration of the reaction solution was 0.3% by mass of glucose and 1.5% by mass of cellobiose.
The reaction solution is filtered through an ultrafiltration membrane having a molecular weight cut off of 13,000 (“Asahi Kasei Chemicals Co., Ltd.,“ Micro-the Pencil type module ACP-0013 ”), and the resulting filtrate is deionized with a cation / anion exchange resin. Treatment and distillation under reduced pressure at 70 ° C. gave an aqueous solution with a 20-fold sugar concentration.

  100 mL of the cellooligosaccharide aqueous solution obtained above was introduced into a 200 mL glass flask, cooled to 70 ° C. to 5 ° C. at a rate of 10 ° C. per hour while stirring, and then ethanol was added to water for crystallization. The cellooligosaccharide crystallized in the aqueous solution was filtered under reduced pressure, dried, pulverized, and sieved to obtain cellooligosaccharide powder. The sugar composition of the obtained cellooligosaccharide powder was 0.9 mass% glucose, 98.2 mass% cellobiose, 0.4 mass% cellotriose, and 0.2 mass% cellotetraose.

(2) Sucrose (Mitsui Sugar Co., Ltd.)
(3) Sucralose (manufactured by San-Eigen FFI)
(4) Fructooligosaccharide (Meiji Food Materia Co., Ltd., Kestose, “Mayoligo CR”)
(5) Minamata (Aeon Co., Ltd.)
(6) Citric acid (Wako Pure Chemical Industries, Ltd., food additive)
(7) Lemon flavor (manufactured by Saneigen FFI Co., Ltd.)

[Example 1]
According to the composition of Table 1, cellooligosaccharide and sucrose are added to chickenpox and dissolved by heating. Further, heat to about 150 ° C., boil until the mass becomes 2/3, add citric acid to dissolve, add lemon flavor, and cool to a temperature at which it can be molded.
Next, 15 g each was weighed, molded into a spherical shape, placed on a Teflon (registered trademark) -processed vat, and cooled to 25 ° C. to produce Candy A. The energy value was 460 kcal / 100 g, which was lower in calories than Comparative Example 1.

The mass of Candy A before the moisture absorption test was 15 g.
Each solid rate was calculated | required from 9.8 g of solid mass of the candy A after a moisture absorption test, and 2.1 g of solid mass of the candy X of the comparative example 1. FIG.
The solid rate of Candy A was “β1 = 9.8 / 15 = 0.6533”, and the solid rate of Candy X was “α1 = 2.1 / 15 = 0.1400”. From these solid fractions, the moisture absorption improvement rate A determined according to the following formula was 367%, and it was judged that there was moisture absorption resistance.
Moisture absorption improvement rate A (%) = {(β1-α1) / α1} × 100
Here, α1: solid ratio of candy not containing oligosaccharide, and β1: solid ratio of candy containing oligosaccharide.

[Example 2]
According to the formulation in Table 1, candy B was produced and evaluated in the same manner as in Example 1. The energy value was 511 kcal / 100 g, which was lower than that of Comparative Example 1.
The mass of Candy B before the moisture absorption test was 15 g.
Each solid rate was calculated | required from 5.9g of solid mass of the candy B after a moisture absorption test, and 2.1g of solid mass of the candy X of the comparative example 1. FIG.
The solid rate of Candy B was “β2 = 5.9 / 15 = 0.3933”, and the solid rate of Candy X was “α2 = 2.1 / 15 = 0.1400”. From these solid ratios, the moisture absorption improvement rate B determined according to the following formula was 181%, and it was judged that there was moisture absorption resistance.
Moisture absorption improvement rate B (%) = {(β2-α2) / α2} × 100
Here, α2 is the solid rate of the candy not containing the oligosaccharide, and β2 is the solid rate of the candy containing the oligosaccharide.

[Example 3]
According to the formulation shown in Table 1, Candy C was produced and evaluated in the same manner as in Example 1. The energy value was 460 kcal / 100 g, which was lower in calories than Comparative Example 1.
The mass of Candy C before the moisture absorption test was 15 g.
Each solid rate was calculated | required from 9.5 g of solid mass of the candy C after the moisture absorption test, and 2.1 g of solid mass of the candy X of the comparative example 1. FIG.
The solid rate of Candy C was “β3 = 9.5 / 15 = 0.6333”, and the solid rate of Candy X was “α3 = 2.1 / 15 = 0.1400”. From these solid ratios, the moisture absorption improvement rate C determined according to the following formula was 352%, and it was judged that there was moisture absorption resistance.
Moisture absorption improvement rate C (%) = {(β3-α3) / α3} × 100
Here, α3 is the solid rate of the candy not containing the oligosaccharide, and β3 is the solid rate of the candy containing the oligosaccharide.

[Comparative Example 1]
According to the formulation in Table 1, candy X was produced and evaluated in the same manner as in Example 1. The energy value was 559 kcal / 100 g, which was higher in calories than Examples 1 to 3.
The mass of Candy X before the moisture absorption test was 15 g.
The solid mass of the candy X after a moisture absorption test was 2.1g, and liquefaction was intense, and compared with Examples 1-3, heat resistance was remarkably inferior.

[Comparative Example 2]
According to the composition of Table 1, Candy Y was produced and evaluated in the same manner as in Example 1 using fructooligosaccharide instead of cellooligosaccharide. The energy value was 460 kcal / 100 g, which was the same as in Example 1.
The mass of Candy Y before the moisture absorption test was 15 g.
Each solid rate was calculated | required from 5.7 g of solid mass of the candy Y after the moisture absorption test, and 2.1 g of solid mass of the candy X of the comparative example 1. FIG.
The solid rate of Candy Y was “β4 = 5.7 / 15 = 0.3800”, and the solid rate of Candy X was “α4 = 2.1 / 15 = 0.1400”. From these solid ratios, the moisture absorption improvement rate Y determined according to the following formula was 171%. That is, although there is an effect of improving moisture absorption, the moisture absorption resistance was remarkably inferior compared with Candy A of Example 1 which is the same formulation except that cellooligosaccharide was changed to fructooligosaccharide.
Moisture absorption improvement rate Y (%) = {(β4-α4) / α4} × 100
Here, α4 is the solid rate of the candy not containing the oligosaccharide, and β4 is the solid rate of the candy containing the oligosaccharide.

  The present invention makes it possible to provide a candy containing cellooligosaccharides and having low calories and excellent moisture absorption resistance.

Claims (6)

Candy containing cellooligosaccharides. The candy according to claim 1, wherein the cellobiose content in the cellooligosaccharide is 90% by mass or more. The candy of Claim 1 or 2 whose mass ratio of cellooligosaccharide and saccharides is 5: 95-70: 30. Furthermore, the candy in any one of Claim 1 to 3 containing 0.0001-10 mass% high sweetness degree sweetener. The candy in any one of Claim 1 to 4 whose compounding quantity of cellooligosaccharide is 0.001-50 mass%. A food composition or a pharmaceutical composition comprising the candy according to any one of claims 1 to 5.