JP2012080795A - Hard candy - Google Patents
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- JP2012080795A JP2012080795A JP2010227874A JP2010227874A JP2012080795A JP 2012080795 A JP2012080795 A JP 2012080795A JP 2010227874 A JP2010227874 A JP 2010227874A JP 2010227874 A JP2010227874 A JP 2010227874A JP 2012080795 A JP2012080795 A JP 2012080795A
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- hard candy
- glucose
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- 235000009508 confectionery Nutrition 0.000 title claims abstract description 41
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- 239000008103 glucose Substances 0.000 claims abstract description 38
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 21
- 239000000463 material Substances 0.000 claims abstract description 9
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- 239000002994 raw material Substances 0.000 claims description 22
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- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 description 1
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- Confectionery (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
Description
本発明は、硬質のハードキャンディに関する。 The present invention relates to a hard hard candy.
上記ハードキャンディは、糖尿病の治療の一環として用いられる。例えば、糖尿病の治療のためにインスリンを採り、低血糖となることを防止する糖補給のために使用される。 The hard candy is used as part of diabetes treatment. For example, insulin is taken for the treatment of diabetes and used for sugar supplementation to prevent hypoglycemia.
このような糖補給には、市販されている、コーヒー等に使用されるスティック包装された砂糖、砂糖や水飴を主原料とするハードキャンディが一般的に用いられ、そのハードキャンディの製造については、従来から種々の製造方法が提案されている。例えば特許文献1に示されるように、砂糖、水飴を主原料とし、これに対して必要に応じて乳製品、油脂等の副原料を配合し、その後に水を加えて溶解し、加熱して水分を蒸発せしめて適度の硬度になるまで煮詰め、煮詰めが終了した後に、少し冷却して素早く着香し、その後、型に注入して冷却、成型、包装することにより、製造される。
For such sugar supplementation, commercially available stick-packaged sugar used for coffee, etc., hard candy mainly made of sugar or chickenpox is generally used. Conventionally, various manufacturing methods have been proposed. For example, as shown in
ところで、上記糖補給には、砂糖や水飴を主原料とするハードキャンディよりもぶどう糖を主原料とするハードキャンディを用いる方が理にかなっている。つまり、血液中の血糖値はぶどう糖の濃度を測定しており、摂取したぶどう糖がストレートに血糖値に反映され、また砂糖や水飴を主原料とするハードキャンディと比較して、血糖値の上昇速度が速く、直ちに補給することが可能になるからである。 By the way, it is more reasonable to use the hard candy mainly made of glucose than the hard candy mainly made of sugar or starch syrup for the sugar supplementation. In other words, the blood sugar level in the blood measures the concentration of glucose, and the ingested glucose is directly reflected in the blood sugar level, and the rate at which the blood sugar level rises compared to hard candy made mainly from sugar or chickenpox This is because it is fast and can be replenished immediately.
しかしながら、ぶどう糖を主原料とするハードキャンディについては、上述した提案の製造方法で製造すると、強く噛んでもうまく砕けなかったり、歯に付着したりして、噛み心地の悪いものとなる。他に種々の製造方法を検討するものの、歯脆さ(噛むと砕け易いこと)と、歯付きし難さ(歯に付着し難いこと)とを備えたものを得ることができないでいた。 However, hard candy made of glucose as the main raw material, when produced by the above-described proposed production method, does not break well even if it is chewed strongly or adheres to the teeth, resulting in poor chewing comfort. Although other various manufacturing methods have been studied, it has been impossible to obtain a product having tooth brittleness (easy to be crushed when chewed) and difficulty in attaching teeth (hard to adhere to teeth).
本発明は、このような従来技術の課題を解決すべくなされたものであり、歯脆さと歯付きし難さとを備えるハードキャンディを提供することを目的とする。 The present invention has been made to solve such problems of the prior art, and an object of the present invention is to provide a hard candy having tooth brittleness and difficulty in toothing.
本発明の発明者が、種々研究、実験を重ねたところ、ぶどう糖を主原料とする場合、歯脆さと歯付きし難さには、水分含有量が大きく影響することを知見した。その知見に基づき、本発明の請求項1に係るハードキャンディは、ぶどう糖を主原料としたもので、水分が1.5wt%以下であることを特徴とする。この発明による場合には、ハードキャンディの水分が1.5wt%以下であるので、歯脆さと歯付きし難さとを備えたものになる。
The inventor of the present invention has conducted various studies and experiments, and found that when glucose is the main raw material, the moisture content greatly affects the tooth brittleness and the difficulty of being attached to teeth. Based on this finding, the hard candy according to
この構成において、前記水分が1.0wt%以下であるようにすることが好ましい。このようにすると、歯脆さおよび歯付き性を更に向上させ得る。 In this configuration, it is preferable that the water content is 1.0 wt% or less. In this way, tooth brittleness and toothedness can be further improved.
この構成において、ぶどう糖以外の糖質、脂質、たんぱく質、各種エキス、乳製品、果汁、香料、酸味料、ビタミン、ミネラル、着色料、調味料、増粘剤および乳化剤のうちの1種または2種以上を含む副原料を含有するようにしてもよい。このようにすることで、ハードキャンディの味や色、または香りなどの調整が可能になる。 In this configuration, one or two of sugars other than glucose, lipids, proteins, various extracts, dairy products, fruit juices, flavorings, acidulants, vitamins, minerals, colorants, seasonings, thickeners and emulsifiers. You may make it contain the auxiliary material containing the above. By doing so, it is possible to adjust the taste, color, or fragrance of the hard candy.
本発明のハードキャンディは、水分が1.5wt%以下であるので、歯脆さと歯付きし難さとを備えたものになる。 Since the hard candy of the present invention has a water content of 1.5 wt% or less, the hard candy has tooth brittleness and difficulty in being attached.
以下に、本発明の実施形態を具体的に説明する。 Embodiments of the present invention will be specifically described below.
図1は、本発明の一実施形態に係るハードキャンディの製造工程を示す図である。 FIG. 1 is a diagram showing a manufacturing process of a hard candy according to an embodiment of the present invention.
まず、原料を準備する(ステップ(S)1)。この準備する原料は、主原料としての無水結晶ぶどう糖を必ず含み、これに副原料を必要に応じて加えたものが用いられる。主原料としては、無水結晶ぶどう糖に加えて、ぶどう糖の一種である含水結晶ぶどう糖が含まれる。また、副原料としては、ぶどう糖以外の糖質、脂質、たんぱく質、各種エキス、乳製品、果汁、香料、酸味料、ビタミン、ミネラル、着色料、調味料、増粘剤、乳化剤などが該当し、必要に応じて1または2種以上が加えられ、必要の無い場合は省略される。 First, raw materials are prepared (step (S) 1). The raw material to be prepared always includes anhydrous crystalline glucose as a main raw material, and an auxiliary raw material added to this as necessary. The main raw material includes hydrous crystalline glucose, which is a kind of glucose, in addition to anhydrous crystalline glucose. In addition, as an auxiliary material, sugars other than glucose, lipids, proteins, various extracts, dairy products, fruit juices, flavorings, acidulants, vitamins, minerals, coloring agents, seasonings, thickeners, emulsifiers, etc. 1 or 2 or more types are added as necessary, and are omitted when not necessary.
ぶどう糖以外の糖質としては、例えば果糖などの単糖、砂糖、麦芽糖、乳糖、パラチノース、トレハロースなどの二糖、還元麦芽糖水飴、還元水飴、キシリトール、ソルビトール、エリスリトール、還元パラチノースなどの糖アルコール、酵素糖化水飴、酸糖化水飴、異性化糖などが挙げられる。また、脂質としては、例えば菜種油、大豆油、ごま油、ヤシ油などの植物油や、バター、ラード、ヘッドなどの動物油などが挙げられ、たんぱく質としては、例えばコラーゲン、ケラチン、アルブミンなどが挙げられ、各種エキスとしては、例えば梅エキス、人参エキス、ニンニクエキスなどの植物エキスや、シジミエキス、サメ軟骨エキスなどの動物エキス等が挙げられる。乳製品としては、例えばバター、チーズなどが挙げられ、果汁としては、例えばりんごやミカンの果汁が挙げられ、香料としては、食品に添加されるフレーバーが用いられる。酸味料としては、例えばクエン酸、酢酸、乳酸、リンゴ酸などが挙げられ、ビタミンとしては、例えばビタミンA、ビタミンB1、ビタミンCなどが挙げられ、ミネラルとしては、例えばカルシウム塩、ナトリウム塩、カリウム塩などが挙げられ、着色料としては、例えばウコン、クチナシなどが挙げられる。調味料としては、例えば醤油、ソース、スパイス、ハーブ、味噌などが挙げられ、増粘剤としては、例えばアラビアガム、寒天、カラギナンなどが挙げられ、乳化剤としては、例えばレシチン、モノグリセリドなどが挙げられる。 Examples of sugars other than glucose include monosaccharides such as fructose, disaccharides such as sugar, maltose, lactose, palatinose and trehalose, reduced maltose starch syrup, reduced starch syrup, xylitol, sorbitol, erythritol, reduced palatinose and other sugar alcohols and enzymes Examples include saccharified starch syrup, acid saccharified starch syrup, and isomerized sugar. Examples of lipids include vegetable oils such as rapeseed oil, soybean oil, sesame oil, and coconut oil, and animal oils such as butter, lard, and head. Examples of proteins include collagen, keratin, and albumin. Examples of the extract include plant extracts such as plum extract, carrot extract and garlic extract, and animal extracts such as swordfish extract and shark cartilage extract. Examples of the dairy product include butter and cheese, examples of the fruit juice include apple and mandarin fruit juice, and examples of the flavor include flavors added to foods. Examples of the acidulant include citric acid, acetic acid, lactic acid, malic acid, and the like. Examples of the vitamin include vitamin A, vitamin B 1 , vitamin C, and the like. Examples of the mineral include calcium salt, sodium salt, Examples of the coloring agent include turmeric and gardenia. Examples of the seasoning include soy sauce, sauce, spice, herb, and miso. Examples of the thickener include gum arabic, agar, and carrageenan. Examples of the emulsifier include lecithin and monoglyceride. .
なお、上記無水結晶ぶどう糖としては、例えばサンエイ糖化株式会社製、商品名TDA−Sが用いられる。また、含水結晶ぶどう糖としては、例えばサンエイ糖化株式会社製、商品名HI−MESHが用いられ、麦芽糖としては、例えば株式会社林原商事製、商品名サンマルトSが、砂糖としては、例えば日新製糖株式会社製、商品名フロストシュガー(粉糖)が用いられる。糖質以外の副原料は、例えば味付けなどに応じて適宜最適なものが選択的に用いられる。 As the anhydrous crystalline glucose, for example, trade name TDA-S manufactured by Sanei Saccharification Co., Ltd. is used. In addition, as the hydrous crystalline glucose, for example, trade name HI-MESH manufactured by Sanei Saccharification Co., Ltd. is used, and as maltose, for example, Hayashibara Shoji Co., Ltd., trade name Sun Malto S, as the sugar, for example, Nissin Sugar Co., Ltd. Company name, Frost Sugar (powdered sugar) is used. As the auxiliary raw materials other than the sugar, an optimal one is selectively used as appropriate depending on the seasoning, for example.
次に、上記原料を加熱クッカー(図示せず)に装入して溶融する(S2)。例えば170℃まで昇温させることにより完全に溶融させた。その後、その溶融物をデポジッターで金型へ充填して成形する(S3)。その後、所定温度以下に冷却し(S4)、離型して(S5)、キャンディを製造する。なお、味や香りの調整を行うべく酸味料や香料などの副原料を添加する場合には、工程S2の後、味や香りが逃げないように適当な温度に冷却を行って酸味料や香料を混合し、その後、その混合物を前同様にデポジッターで金型へ充填して成形し(S3)、続いて工程S4、S5を経てキャンディを製造する。 Next, the raw material is charged into a heating cooker (not shown) and melted (S2). For example, it was completely melted by raising the temperature to 170 ° C. Thereafter, the melt is filled into a mold with a depositor and molded (S3). Then, it cools below to predetermined temperature (S4), molds (S5), and manufactures a candy. In addition, when adding auxiliary materials, such as a sour agent and a fragrance | flavor, in order to adjust a taste and a fragrance, after process S2, it cools to appropriate temperature so that a taste and a fragrance may not escape, and a sour agent and a fragrance | flavor After that, the mixture is filled into a mold with a depositor in the same manner as before and molded (S3), and then candy is manufactured through steps S4 and S5.
表1は、使用した原料と、得られたハードキャンディ中の水分(wt%)と、歯脆さの評価と、歯付きし難さの評価とを纏めた表である。なお、実施例1〜実施例8は本発明に係るハードキャンディに相当するものであって、ぶどう糖を主原料とし、ハードキャンディ中の水分が1.5wt%以下のものである。従来例1は従来から一般的に用いられる製法により製造されたハードキャンディであって、砂糖(48wt%)と水飴(32wt%)と水(20wt%)を原料に用い、煮詰温度は175℃にしており、ハードキャンディ中の水分は1.6wt%である。また、比較例1〜5は、ぶどう糖を主原料とするが、ハードキャンディ中の水分が1.5wt%を超えるものであり、そのうち加水した比較例2、4に対する煮詰温度或いは加水しない比較例1、3、5の溶融温度はそれぞれ実施例1〜実施例8と同様の170℃にしている。更に、歯脆さの評価については、× : 悪い、△ : やや悪い、○ : やや良好、◎ : 良好を示し、歯付きし難さの評価についても同様である。更にまた、表中における無水結晶ぶどう糖、含水結晶ぶどう糖、麦芽糖、粉糖、砂糖、水飴、酸味料、香料および水に関する数値は、重量(wt)%である。
Table 1 summarizes the raw materials used, the moisture (wt%) in the obtained hard candy, the evaluation of tooth brittleness, and the evaluation of the difficulty of toothing. Examples 1 to 8 correspond to the hard candy according to the present invention, in which glucose is the main raw material and the moisture in the hard candy is 1.5 wt% or less. Conventional Example 1 is a hard candy manufactured by a conventionally used manufacturing method, using sugar (48 wt%), starch syrup (32 wt%), and water (20 wt%) as raw materials, and boiled at a temperature of 175 ° C. The moisture in the hard candy is 1.6 wt%. In Comparative Examples 1 to 5, glucose is the main raw material, but the water content in the hard candy exceeds 1.5 wt%, and the boiling temperature for Comparative Examples 2 and 4 that are added or Comparative Example 1 that does not add water. The melting temperatures of 3, 3 and 5 are set to 170 ° C. as in Examples 1 to 8. Further, the evaluation of tooth brittleness is indicated by ×: bad, Δ: somewhat bad, ○: somewhat good, ◎: good, and the evaluation of the difficulty of being toothed is the same. Furthermore, the numerical values relating to anhydrous crystalline glucose, hydrous crystalline glucose, maltose, powdered sugar, sugar, starch syrup, acidulant, fragrance and water in the table are weight (wt)%.
この表1より理解されるように、ぶどう糖を主原料とする場合に水分が1.5wt%を超える比較例1〜5のハードキャンディにあってはいずれも、歯脆さの評価も歯付きし難さの評価も共に×である。特に、比較例1にあっては、水分の含有量が少ない無水結晶ぶどう糖を75wt%使用していても、これに、水分の含有量が8wt%である含水結晶ぶどう糖を25wt%加えることで、ハードキャンディ中の水分が1.7wt%となっている。また、比較例2のように無水結晶ぶどう糖を75wt%使用していても、これに水を25wt%加えることで、ハードキャンディ中の水分が1.7wt%となっている。比較例3〜5では含水結晶ぶどう糖を使用しているため、ハードキャンディ中の水分が1.7〜1.8wt%となっている。 As understood from Table 1, in the case of the hard candy of Comparative Examples 1 to 5 where the water content exceeds 1.5 wt% when using glucose as the main raw material, the evaluation of tooth brittleness is also toothed. The evaluation of difficulty is both x. In particular, in Comparative Example 1, even when 75 wt% of anhydrous crystalline glucose having a low water content is used, by adding 25 wt% of hydrous crystalline glucose having a moisture content of 8 wt%, The moisture in the hard candy is 1.7 wt%. Moreover, even if 75 wt% of anhydrous crystalline glucose is used as in Comparative Example 2, the water in the hard candy is 1.7 wt% by adding 25 wt% of water thereto. In Comparative Examples 3 to 5, since water-containing crystalline glucose is used, the moisture in the hard candy is 1.7 to 1.8 wt%.
これに対し、砂糖と水飴と水を原料に用いた従来例1の場合には、ハードキャンディ中の水分が1.5wt%を超える1.6wt%となっていても、使用する原料がぶどう糖ではないので、歯脆さの評価も歯付きし難さの評価も共に◎である。また、ぶどう糖を主原料とするキャンディのうちで水分が1.5wt%のハードキャンディである実施例6の場合には、歯脆さの評価が◎であるものの、歯付きし難さの評価は○であり、水分が1.5wt%よりも少ない実施例1〜5、7、8の場合には、歯脆さの評価も歯付きし難さの評価も共に◎である。 On the other hand, in the case of Conventional Example 1 using sugar, starch syrup and water as raw materials, even if the moisture in the hard candy is 1.6 wt% exceeding 1.5 wt%, the raw material to be used is glucose. Therefore, both the evaluation of the brittleness of the teeth and the evaluation of the difficulty of having teeth are ◎. Moreover, in the case of Example 6 which is a hard candy having a moisture content of 1.5 wt% among the candy mainly composed of glucose, the evaluation of the difficulty of being toothed is made while the evaluation of the tooth brittleness is ◎. In the case of Examples 1 to 5, 7, and 8 where the moisture content is less than 1.5 wt%, both the evaluation of the tooth brittleness and the evaluation of the difficulty of being toothed are ◎.
したがって、本発明にあっては、ぶどう糖を原料に用いるので、水分が1.5wt%以下にしている。この場合において、水分が1.5wt%以下にすることで、歯脆さの評価も歯付きし難さの評価も更に向上させることが可能となる。特に、実施例1〜3、5、8のように水分が1.0wt%以下の場合には、歯脆さの評価及び歯付きし難さの評価も更に向上したものであった。 Therefore, in the present invention, since glucose is used as a raw material, the water content is 1.5 wt% or less. In this case, by setting the water content to 1.5 wt% or less, it becomes possible to further improve the evaluation of tooth brittleness and the evaluation of difficulty in attaching teeth. In particular, when the water content was 1.0 wt% or less as in Examples 1 to 3, 5, and 8, the evaluation of tooth brittleness and the evaluation of difficulty in attaching teeth were further improved.
また、実施例2、5、7のように麦芽糖や粉糖などの糖質を加えたり、実施例8のように酸味料や香料などの添加物を加えたり、或いは、脂質を加えたりすることで、ハードキャンディの味や色、または香りなどを調整することが可能になる。 Also, add sugars such as maltose and powdered sugar as in Examples 2, 5, and 7, add additives such as sour and flavor as in Example 8, or add lipids. Thus, it becomes possible to adjust the taste, color, or fragrance of the hard candy.
なお、上述した実施形態では、ぶどう糖として無水結晶ぶどう糖と含水結晶ぶどう糖を用いているが、本発明はこれに限らず、含水結晶ぶどう糖に代えて、全糖ぶどう糖を用いるようにしてもよい。この全糖ぶどう糖を用いる場合は、含水結晶ぶどう糖と同レベルの水分を含むので、製品中の水分が1.5wt%以下になるように配合することが必要である。 In the above-described embodiment, anhydrous crystalline glucose and hydrous crystalline glucose are used as the glucose, but the present invention is not limited to this, and whole sugar glucose may be used instead of hydrous crystalline glucose. When this total sugar glucose is used, it contains the same level of moisture as the water-containing crystalline glucose, so it is necessary to blend so that the moisture in the product is 1.5 wt% or less.
また、上述した実施形態では、製法にデポジット法を用いているが、本発明はこれに限らず、他の製造方法の適用が可能であり、例えば図2に示すスタンピング成形法を用いる製造方法も可能である。 In the embodiment described above, the deposit method is used for the manufacturing method. However, the present invention is not limited to this, and other manufacturing methods can be applied. For example, a manufacturing method using the stamping molding method shown in FIG. Is possible.
このスタンピング成形法を用いる製造方法は、まず、原料を準備する(S11)。この準備する原料は、前同様のもの或いは適宜目的に応じたものを用いることができる。次に、上記原料を加熱クッカー(図示せず)に装入して溶融する(S12)。その後、所定温度以下に一旦冷却し(S13)、続いてスタンピング成形法を用いて成形し(S14)、その後、冷却して(S15)、キャンディを製造する。なお、この製造方法においても、味や香りの調整を行うべく酸味料や香料などの副原料を添加する場合には、工程S13の後に、酸味料や香料などを添加して混合した後に所定温度以下に冷却し、その後、前同様にスタンピング成形法を用いて成形し(S14)、続いて工程S15を経てキャンディを製造する。 In the manufacturing method using this stamping molding method, first, raw materials are prepared (S11). As the raw material to be prepared, the same materials as before or those appropriately according to the purpose can be used. Next, the raw material is charged into a heating cooker (not shown) and melted (S12). Thereafter, it is once cooled below a predetermined temperature (S13), then molded using a stamping molding method (S14), and then cooled (S15) to produce a candy. In addition, also in this manufacturing method, when adding auxiliary materials, such as a sour agent and a fragrance | flavor, in order to adjust a taste and fragrance, after process S13, after adding and mixing an acidulant, a fragrance | flavor, etc., predetermined temperature is added. After cooling below, it is molded using the stamping molding method as before (S14), and then the candy is manufactured through step S15.
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