JP2010051234A - Cellulose-containing candy - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide low calorie candies of a smooth surface by utilizing mutual physiological advantages of cellulose and erythritol while complementing their defects, in view of the fact that cellulose and erythritol are hard to digest and considered to be carbohydrate of the lowest calorie, but have physiological and preference defects. <P>SOLUTION: The candies are made of a core section 3 mixed with crystalline cellulose, and a cover section 2 having erythritol as the main ingredient. The core section 3 is covered with the cover section 2, and the cover section 2 is obtained by recrystallizing erythritol. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

  The present invention relates to a candy, and more particularly to a candy using cellulose and erythritol.

  The Ministry of Health, Labor and Welfare revised the food system for specified health use in 2001 and started the specified health examination guidance system in 2008 as a countermeasure against the problem of medical expenses collapse due to an aging society and an increase in lifestyle-related diseases. These policies promote the health of the people by eating functional foods that control the factors of lifestyle-related diseases and changing the diet through health checkup guidance, and consequently reduce medical expenses in Japan. The purpose is to let you.

  Among lifestyle-related diseases, diabetes is a disease that requires high medical expenses for treatment, and prevention is important. Diabetes also affects hyperlipidemia, hypertension, obesity, stroke, heart disease, and when it worsens, it causes significant problems such as bedriddenness, blindness, amputation of limbs, and so on. It is a terrible disease that decreases.

Against this background, as one of the methods for preventing diseases called lifestyle-related diseases, there is an increasing awareness of suppressing the intake of calories from food. In the market, low-calorie foods, as well as high-moisture foods such as beverages and jellies, are actively developing products with zero calories.
In the health promotion method, when 100 g is less than 5 kcal, it can be displayed as zero calorie or non-calorie, and when 100 g is less than 40 kcal, it can be displayed as low calorie.
In addition, the description of zero calories, non-calories, and low calories in this article conforms to the above health promotion method.

  Furthermore, in recent years, not only an index called calorie, which is calculated by multiplying the number of grams of ingredients in food by the gram component, but also an index called glycemic index (GI) that is calculated by actually measuring the blood glucose level after meals. Therefore, development of low-GI foods is also desired.

  However, on the other hand, there has been almost no product development with extremely low calories in foods other than the above-mentioned high-moisture beverages and jelly, such as high-quality zero-calorie candy on the market. It is not seen.

  For people with high health consciousness, hesitates to eat sweets like candy, and for those who have a calorie restriction such as diabetics, they can basically consume high-calorie foods like candy. Therefore, the development of food is desired because the enjoyment of food is lost.

  As raw materials for foods with extremely low calories, many are mainly made from sugar alcohols such as erythritol and polysaccharides such as agar that are hardly digested in the body (for example, Non-Patent Document 1). 2). These raw materials have a caloric value set to zero in the Ministry of Health, Labor and Welfare's 2001 Ministry of Health, Labor and Welfare Notification No. 98.

  In candy as well, erythritol is one of the most suitable raw materials for extremely reducing calories from the viewpoint of price and processing characteristics.

However, a high-quality zero-calorie candy using erythritol as a main raw material has not yet been marketed. The reason is considered as follows.
a) Erythritol has extremely high crystallinity, so it is difficult to control the crystallization and mass-produce it. b) It causes diarrhea due to overdose. c) Despite its weak sweetness, it has a unique sweetness. D) The price of the raw material is higher than that of sugar. Details regarding the problems a) to c) will be described below.

a) Regarding the problem of crystallinity A general candy manufacturing method is to boil a sugar solution and concentrate it until the water content becomes about 0.2 to 15.0% by weight. There is a filling molding method for solidifying and a stamping molding method in which the sugar concentrate is cooled and adjusted to a clay-like softness, stretched into a rope shape, and cut by stamping (embossing).

  However, when candy containing erythritol as the main raw material is molded by these molding methods, the candy surface is severely uneven in the filling molding method due to the high crystallinity of erythritol and the non-uniform crystal. One stamping molding method has a problem that the liquid sugar solution is crystallized and solidified at a time when it is cooled, and cannot be even roped.

  As another molding method, there is a sugar coating method. This is because the core material is coated while the sugar is crystallized by dripping a high-concentration sugar solution onto the rotating core in a rotating kettle, applying the sugar solution to the core material, and drying it. The candy molding method using erythritol as the main ingredient is considered to have the highest possibility of realization.

  Although there is little existing technical information on the candy coating method mainly using erythritol, for example, it is blended in a weight ratio of erythritol: water: hydroxyalkylated dextrin = 52: 43: 5 at a liquid temperature of 60 ° C. A method of applying to a core material (for example, see Patent Documents 1 and 2), erythritol: hydroxypropylmethylcellulose: water = 10-50: 1-10: 40-89, and a liquid temperature of 40 ° C. or lower There is a method of smoothing the surface by controlling the crystallization of the sugar solution (for example, see Patent Document 3). These include blending a reinforcing agent or a binder because the sugar-coating layer using erythritol has poor binding properties or high disintegration properties.

  However, since the reinforcing agent and the binder itself have calories, the blending technique is not suitable for the candy with extremely low calories intended by the present invention.

b) Regarding the diarrhea problem The maximum ineffective amount for erythritol diarrhea by human experiments has been studied, and it is 0.66 g / kg body weight for men and 0.80 g / kg body weight for women (for example, non-patent literature). 3). This amount is larger than the maximum no-effect amount of other sugar alcohols, that is, erythritol is less likely to cause diarrhea even if a relatively large amount is consumed. However, it varies depending on individual differences and physical condition at the time of ingestion, and it is not a value of the property of not causing absolute diarrhea if it is below the maximum no-effect level.

  Therefore, even if a delicious candy is made using erythritol, there is a possibility that hesitates to take it because of diarrhea.

  Here, examples of the zero calorie material to be blended in the candy include not only erythritol having a diarrhea problem but also cellulose that has a function of suppressing diarrhea.

  As an example in which erythritol suppresses diarrhea, when 6% by weight of cellulose is included in an enteral nutrient administered to a gastrostomy patient, diarrhea symptoms caused by enteral nutrient are suppressed (for example, (See Non-Patent Document 4), or it has been shown to be effective for diarrhea symptoms caused by a decrease in intestinal bacteria by ingestion of antibiotics (see, for example, Patent Document 4). Transient diarrhea symptoms are suppressed when 10% by weight of guar gum, low molecular weight alginic acid, and cellulose are added to sugars causing diarrhea such as sugar alcohol and fructooligosaccharide such as lactol and lactitol (for example, Non-patent document 5). Cellulose is insoluble, has no taste, cannot be concentrated or molded, and cellulose alone is difficult to be used as a main ingredient of candy, but the advantages of using it together with erythritol are sufficiently considered.

c) Regarding the taste problem Not only does it make it difficult to feel bad taste by adding a strong taste such as a synthetic sweetener, but also a bitter substance such as neohesperidin dihydrochalcone or naringin dihydrochalcone. There has been reported a method of reducing unpleasant sensations such as the taste of garlic (see, for example, Patent Document 5).

  In addition, when erythritol is used as the main ingredient of candy, the sweetness of erythritol is low (relative sweetness with respect to sucrose when the sweetness of sucrose is 100%), so many synthetic sweeteners are used. It is preferable to add it. However, an unpleasant taste is also generated when a synthetic sweetener is blended. It has been reported that the reduction in the gustatory taste of this synthetic sweetener is also reduced by blending quinine hydrochloride, brucine, etc., which are bitter substances (see, for example, Patent Document 6).

  The method of improving the taste of these sweeteners is a method in which a substance having a strong bitter taste is blended to such an extent that the bitter taste is not felt, but the adjustment is difficult, and depending on the food or depending on the person, a bitter substance in the mouth May remain.

JP 2003-292436 A JP 2007-176908 A Japanese Patent Laid-Open No. 9-25245 JP-A-6-219953 Japanese Patent Laid-Open No. 10-262599 Japanese Patent Laid-Open No. 9-238641 About partial revision about "the handling such as nutrition label standards", new food issue 0217001, February 17, 2003 issuance, Ministry of Health, Labor and Welfare medicine station food health department planning section new development food health measures room manager About some revisions about "analysis method of nutritional ingredients in nutrition labeling standards", food newly issued No. 0217002, issued February 17, 2003, Ministry of Health, Labor and Welfare Manager BIO Clinica, November 1996, written by Oku Tsuneyuki, p. 28-32 JJPEN. Vol.14 No.9, published in 1992, Makoto Nakao et al., Pp. 1337 to 1343 Abstracts of Annual Meeting of the Japanese Society of Nutrition and Food Science, Vol.60th, 2006, Ryoko Hongo et al., P306

  As described above, the sugar coating method is considered to be most likely to be realized as a method for producing candy with extremely low calories, which uses erythritol as a main raw material. In addition, the problem of diarrhea symptoms caused by excessive intake of erythritol was adopted by using cellulose in combination.

  However, as a result of the inventor actually making a trial manufacture by the conventional sugar coating method using erythritol and cellulose in combination, the obtained candy has a problem. That is, when erythritol and cellulose are used in combination, since cellulose is insoluble, it causes roughening rather than poor melting in the mouth, and the texture of the candy becomes extremely poor. When ultrafine crystalline cellulose powder is used, the roughness is somewhat improved, but it cannot be said that the smoothness and puzziness are eliminated.

  In order to solve the above-mentioned problems, a cellulose that causes roughness is blended in a candy core, a sugar coating mainly composed of erythritol is formed on the outer side, and a candy having a smooth surface and a high cellulose content is sugar-coated. Could get through.

  Thus, the candy containing cellulose according to the present invention comprises a core material portion containing crystalline cellulose and a coating portion mainly composed of erythritol, and the core material portion is covered with the coating portion, It is assumed that the covering portion is made of a material obtained by recrystallizing erythritol.

  Further, the core part is configured as a tablet, spherical granule, candy or gum.

  Furthermore, the core material part is configured to include at least one of erythritol, agar, low molecular weight sodium alginate, xanthan gum, gellan gum, psyllium seed coat, and gelatin.

  In addition, the covering portion includes at least one of cellulose, agar, low molecular weight sodium alginate, xanthan gum, gellan gum, psyllium seed coat, and gelatin.

  The core part includes a menthol fragrance.

  According to the present invention, it is possible to ingest a candy having erythritol as a main component and extremely calorie, generally 5 kcal per 100 g with a pleasant texture, that is, utilizing the crystallinity of erythritol. In addition, it is molded by a coating process, and furthermore, against diarrhea caused by excessive intake, high blending of cellulose, which is said to suppress diarrhea, is avoided by concentrating the roughness peculiar to cellulose on the candy core.

  In addition, for verification of diarrhea suppression, since there are actually individual differences in the symptoms of diarrhea, no experiments were conducted, and information in other literatures was referred to. Cellulose is also said to have a blood glucose increase-inhibiting action. In the candy of the present invention, erythritol itself is a saccharide with a relatively low blood glucose increase, but by adding cellulose, the increase in blood glucose level is further increased. A tendency to suppress was observed. In addition, the aftertaste peculiar to erythritol could be improved by blending menthol in the core part.

  By implementing the present invention, it is expected to suppress the rapidly increasing diabetes in recent years, or to provide the enjoyment of eating candy to those who are already affected and want to eat sweet foods. .

  In addition, the candy base according to the present invention can be applied as a base material for functional foods such as supplements, a base material for oral care, and a base material for pharmaceuticals.

  Calories are the energy that we need to live, and of course, in order to maintain good health, we have to consume enough with various nutrients. However, on the other hand, it is a modern age that requires foods that enjoy sweets without calories.

  Hereinafter, the candy containing cellulose of the present invention will be described with reference to the accompanying drawings.

  FIG. 1 shows a coated candy 1 in which the ratio of the core material portion 3 is 20% by weight and cellulose is mixed in an amount of 30% by weight in the core material portion 3.

  The core material part 3 in this case is a core material obtained by sugar coating using a spherical granule nonparrel (registered trademark) as a core.

The preparation method of the sugar-coated syrup for the core part 3 in the coated candy 1 of the present example is as follows.
In 50 parts by weight of water, 38 parts by weight of erythritol is dissolved. On the other hand, 18 parts by weight of crystalline cellulose fine powder, 2 parts by weight of agar as a binder, and a sour agent, a menthol-containing fragrance, a coloring agent, Sugar-coated syrup containing 2 parts by weight of minerals in total was prepared and stored at 65 ° C.

Moreover, the preparation method of the sugar-coating powder for the core part 3 in the coated candy 1 of a present Example is as follows.
A sugar-coating powder was prepared by mixing 68 parts by weight of erythritol fine powder, 30 parts by weight of crystalline cellulose fine powder, acidulant, menthol-containing fragrance, colorant, and mineral in a total of 2 parts by weight.

Furthermore, the sugar coating method for the core part 3 in the coated candy 1 of the present embodiment is as follows.
Using nonparrel (2 mm, 4 mg) consisting of erythritol and reduced palatinose as a core, this is put into a 100 g rotary kettle and rotated at a rotation speed of 40 rpm. At this time, the sugar-coated room had a humidity of 30% and a temperature of 23 ° C.

The core material of a present Example is manufactured in the following procedure.
4 g of sugar-coated syrup obtained by the above production method is dropped on the rotating core, and rotated for 1 minute so that the syrup spreads evenly on the surface of the core material. Since sugar-soluble syrup precipitates insoluble cellulose, it is stirred well and added dropwise as a suspension.

  Subsequently, 4 g of sugar-coated powder is added, and the powder is rotated for 1 minute so that the powder spreads evenly. Dry air with a humidity of 20% is blown into the rotary kettle and dried for 2 minutes to crystallize erythritol.

  By repeating this series of operations several tens of times, a core material having a diameter of about 5 mm and a grain weight of about 0.2 g was produced.

The adjustment method of the sugar-coated syrup for the coating | coated part 2 in the coating candy 1 of a present Example is as follows.
46 parts by weight of erythritol is dissolved in 50 parts by weight of water, and 2 parts by weight of agar as a binder and a total of 2 parts by weight of acidulant, fruit flavor, colorant and mineral are blended. The sugar-coated syrup was prepared and stored at 65 ° C.

The adjustment method of the sugar-coating powder for the coating | coated part 2 in the coating candy 1 of a present Example is as follows.
A sugar-coating powder was prepared by mixing 98 parts by weight of erythritol fine powder with 2 parts by weight of acidulant, fruit flavor, colorant and mineral in total.

The sugar coating method of the coating | coated part 2 in the coating candy 1 of a present Example is as follows.
The core material containing 30% by weight of crystalline cellulose produced by the above production method is put into a 100 g rotary kettle and rotated at a rotation speed of 40 rpm. At this time, the sugar-coated room had a humidity of 30% and a temperature of 23 ° C.

The thing of a present Example is manufactured in the following procedure.
To the rotating core material, 4 g of the sugar-coated syrup for the covering portion 2 obtained by the above preparation method was dropped, and rotated for 1 minute so that the syrup spread evenly on the surface of the core material.

  Subsequently, 4 g of sugar-coated powder was added, and the powder was rotated for 1 minute so that the powder spread evenly. Dry air with a humidity of 20% was blown into the rotary kettle and dried for 2 minutes to crystallize erythritol.

  By repeating this series of operations several tens of times, a candy having a diameter of 11.3 mm and a grain weight of about 1 g was completed.

  FIG. 2 shows a coated candy 4 in which the ratio of the core material portion 6 is 20% by weight and cellulose is mixed in the core material portion 6 by 30% by weight.

  The core material part 6 in this case uses the tablet obtained by the tableting method as a core material.

The manufacturing method of the core part tablet by the tableting method in a present Example is as follows.
A total of 2 parts by weight of 60 parts by weight of erythritol fine powder, 30 parts by weight of crystalline cellulose fine powder, and acidulant, menthol-containing fragrance, colorant, and mineral are mixed. To a mixture of 2 parts by weight of agar and 5 parts by weight of erythritol, 15 parts by weight of water is added and heated and dissolved to 90 ° C. as a binder. This kneaded product is put into an extrusion granulator to produce granules. This granule is put into a 50 degreeC drying warehouse, and it is made to dry so that granule moisture may be about 0.5 to 1.5 weight%. The obtained granule was put into a direct compression tableting machine and tableted with a pressure of about 1 ton to produce a tablet having a diameter of 7 mm and 0.2 g.

  At this time, the blending amount of the crystalline cellulose is arbitrary. Erythritol is highly disintegratable and capping is likely to occur by tableting. However, capping does not occur even if crystalline cellulose is not blended by the above blending. However, when crystalline cellulose is not blended, if the tableting pressure of the tableting machine for direct compression and the moisture range of the granule are not set narrow, quality fluctuations are likely to occur and capping is likely to occur. On the other hand, blending crystalline cellulose as in Example 2 results in a relatively stable and strong tablet and improved handling.

The adjustment method of the sugar coating syrup for the coating | coated part 5 in a present Example is as follows.
In 50 parts by weight of water, 46 parts by weight of erythritol is dissolved. On the other hand, 2 parts by weight of agar as a binder and 2 parts by weight in total of acidulant, fragrance, colorant and mineral are blended. Sugar-coated syrup was prepared and stored at 65 ° C.

Moreover, the adjustment method of the sugar-coating powder for the coating | coated parts 5 in a present Example is as follows.
A sugar-coating powder was prepared by mixing 98 parts by weight of erythritol fine powder with 2 parts by weight of acidulant, fruit flavor, colorant and mineral in total.

Furthermore, the sugar coating method of the coating | coated part 5 in a present Example is as follows.
The tablet core material containing 30% by weight of crystalline cellulose produced by the above production method is put into a 100 g rotary kettle and rotated at a rotation speed of 40 rpm. At this time, the humidity of the sugar-coated room was 30%, and the temperature was 23 ° C.

The thing of a present Example is manufactured in the following procedure.
4 g of the sugar-coated syrup for the covering portion 5 obtained by the above preparation method was dropped on the rotating core material, and rotated for 1 minute so that the syrup spread evenly on the surface of the core material.

  Subsequently, 4 g of sugar-coated powder was added, and the powder was rotated for 1 minute so that the powder spread evenly. Dry air with a humidity of 20% was blown into the rotary kettle and dried for 2 minutes to crystallize erythritol.

  By repeating this series of operations several tens of times, a candy having a diameter of 11.3 mm and a grain weight of about 1 g was completed.

  The candy obtained by the present invention is extremely low in calories, can produce candy of less than 5 kcal per 100 g, and further contains about 6% by weight of cellulose, which is said to suppress diarrhea symptoms, in the center thereof, In addition, it has a structure that eliminates the problem of roughness that occurs when cellulose is blended.

  In addition, as the core parts 3 and 6 in Example 1 and Example 2, although small candy and gum can be used, non-parrels and tablets that are relatively easy to process are used.

Comparative Example 1

  FIG. 3 shows a sugar-coated candy 7 in which cellulose is mixed evenly in the entire candy.

The preparation method of the sugar-coated syrup in the sugar-coated candy 7 of this comparative example is as follows.
43 parts by weight of erythritol is dissolved in 50 parts by weight of water. On the other hand, 3 parts by weight of crystalline cellulose fine powder, 2 parts by weight of agar as a binder, and sour, fruit flavoring, coloring, mineral A sugar-coated syrup containing 2 parts by weight in total was prepared and stored at 65 ° C.

Moreover, the preparation method of the sugar-coated powder in the sugar-coated candy 7 of the comparative example is as follows.
A sugar-coating powder was prepared by mixing 92 parts by weight of erythritol fine powder and 6 parts by weight of crystalline cellulose fine powder, acidulant, fruit flavor, colorant, and mineral in a total of 2 parts by weight.

Furthermore, the sugar-coating method in the sugar-coated candy 7 of the comparative example is as follows.
Spherical granule nonparrel (diameter 2 mm, weight 4 mg) is used as a core, and this is put into a 100 g rotary kettle and rotated at a rotation speed of 40 rpm. At this time, the sugar-coated room had a humidity of 30% and a temperature of 23 ° C.

The thing of this comparative example is manufactured in the following procedure.
4 g of sugar-coated syrup obtained by the above production method is dropped on the rotating core material, and the syrup is rotated for 1 minute so that it spreads evenly on the surface of the core material. In sugar-coated syrup, insoluble crystalline cellulose precipitates, so stir well and add dropwise as a suspension.

  Subsequently, 4 g of sugar-coated powder is added, and the powder is rotated for 1 minute so that the powder spreads evenly. Dry air with a humidity of 20% is blown into the rotary kettle and dried for 2 minutes to crystallize erythritol.

  By repeating this series of operations several tens of times, a candy having a diameter of 11.3 mm and a grain weight of about 1 g is completed.

  In addition, this sugar coating method can be carried out using only sugar-coated syrup without using sugar-coated powder. can do.

  Further, although agar is used as a binder, it is also possible to use low molecular weight sodium alginate, xanthan gum, gellan gum, psyllium seed coat, gelatin or the like. However, ordinary commercial gelling agents contain excipients and buffering agents to increase processing properties such as gel strength, solubility, stability, and convenience of use, and these have high calories. Be careful as there may be cases. In gelatin, the binding ability is high even in a small amount, but since the calorie of the main protein is as high as 4 kcal / g, it is desirable to use a polysaccharide for the purpose of reducing the calorie.

In order to verify the evaluation of the cellulose-containing candy of the present invention according to the configuration of Examples 1 and 2 and Comparative Example 1, the following experiment was performed.
<Experimental example 1>
A sensory test was conducted using 6 persons who had in-house consent as subjects. In the sensory test, the cellulose-containing candy produced by the implementation of Examples 1 and 2 and Comparative Example 1 was eaten to the end, and according to the evaluation criteria shown in Table 1, a scoring method using a score for the roughness and aftertaste was performed.

  The results are shown in Table 2 as an average value of the scores of 6 people. Compared with Comparative Example 1, Example 1 and Example 2 could be eaten without feeling unpleasant roughness of cellulose.

  Usually, hard candy such as sugar-coated candy is eaten by licking, but many consumers take the eating method of chewing and swallowing when they continue to lick and become a few small grains. Even in the candy of the present invention, an eating method is envisaged in which the covering portion is licked and eaten, and the remaining amount becomes small, and the core material portion containing cellulose is chewed and swallowed when exposed.

  In addition, the aftertaste peculiar to erythritol is improved by blending menthol into the core part.

<Experimental example 2>
As a supplementary experiment on the functionality of the candy according to the present invention, the effect on blood sugar elevation and insulin induction was examined. As mentioned before, it has been reported that the increase in postprandial blood glucose level is suppressed by the combination of crystalline cellulose, and the candy containing 6% by weight cellulose according to the present invention is also analyzed for an increase in blood glucose and insulin induction. I tried it.

As a sample,
A) 100 parts by weight of erythritol b) 100 parts by weight of erythritol which is the main raw material of Example 3 + 6 parts by weight of cellulose + 2 parts by weight of agar c) 100 parts by weight of candy A made of commercially available sugar and starch syrup 2) From commercially available maltitol Each of the prepared preparations of 100 parts by weight of Candy B was orally administered at a dose of 10 ml / kg to Wistar rats fasted for about 18 hours from the previous day. Blood glucose level is 0.3 to 0.4 ml of blood collected from the jugular vein before feeding and 10, 30, 60, and 120 minutes after feeding. Blood glucose self-monitoring device One-touch Ultra using the enzyme electrode method (trade name) Was used to measure the blood glucose level. The result of blood glucose level transition is shown in FIG. The remaining blood was centrifuged at 4 ° C. and 3000 rpm for 15 minutes to collect plasma, and insulin was measured using a Levis (registered trademark) insulin measurement kit and a microplate reader. The result of insulin transition is shown in FIG.

  The commercial product A mainly composed of sugar and syrup was most likely to raise blood sugar and insulin, while the commercial product B based on maltitol had considerably suppressed blood sugar elevation. In comparison with these, when the low-calorie candy component according to the present invention was administered to rats, the blood glucose level increased more slowly and insulin did not increase at all.

Sectional drawing which shows the candy of Example 1 which concerns on this invention. Sectional drawing which shows the candy of Example 2 which concerns on this invention. Sectional drawing which shows the candy of the comparative example 1 which concerns on this invention. The graph which shows the result (blood glucose level transition after eating) of Experimental example 2. The graph which shows the result (insulin transition after ingestion) of Experimental example 2.

Explanation of symbols

DESCRIPTION OF SYMBOLS 1 Coating candy 2 of Example 1 Covering part 3 Sugar-coated core part 4 containing cellulose 4 Coating candy 5 of Example 2 Covering part 6 Cellulose-containing tablet core part 7 Sugar-coated candy of Comparative Example 1

Claims (5)

  What consists of the core part which mix | blended crystalline cellulose, and the coating | coated part which has erythritol as a main component, The said core material part is covered with the said coating | coated part, and this coating | coated part is obtained by recrystallizing erythritol Candy made up of.   The candy according to claim 1, wherein the core part is a tablet, a spherical granule, a candy or a gum.   The candy according to claim 1, wherein the core part contains at least one of erythritol, agar, low molecular weight sodium alginate, xanthan gum, gellan gum, psyllium seed coat, and gelatin.   The candy according to claim 1, wherein the coating part contains at least one of cellulose, agar, low molecular weight sodium alginate, xanthan gum, gellan gum, psyllium seed coat, and gelatin.   The candy of Claim 1 in which the said core material part contains a menthol fragrance | flavor.

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