JP2012080795A - Hard candy - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a hard candy which obtains brittleness and unlikeliness of attaching to teeth.SOLUTION: The inventor has found out that the water content makes a great impact on brittleness and unlikeliness of attaching to teeth when glucose is used as a main material as a result of various studies and experiments. Based on the finding, the hard candy contains glucose as a main material and contains 1.5 wt.% or less moisture.

Description

  The present invention relates to a hard hard candy.

  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.

  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 Patent Document 1, sugar and starch syrup are used as main raw materials, and supplementary materials such as dairy products and fats and oils are blended as necessary, and then water is added to dissolve and heated. It is manufactured by evaporating the water and boiled until it has an appropriate hardness. After the boil is finished, it is slightly cooled and flavored quickly, and then poured into a mold to cool, mold and package.

Japanese Patent Publication No. 5-8653

  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.

  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).

  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.

  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 claim 1 of the present invention is mainly made of glucose and has a water content of 1.5 wt% or less. In the case of the present invention, since the moisture of the hard candy is 1.5 wt% or less, the tooth has brittleness and difficulty in being attached.

  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.

  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.

  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.

It is a figure which shows the manufacturing process of the hard candy which concerns on one Embodiment of this invention. It is a figure which shows the manufacturing process of the hard candy which concerns on other embodiment of this invention.

  Embodiments of the present invention will be specifically described below.

  FIG. 1 is a diagram showing a manufacturing process of a hard candy according to an embodiment of the present invention.

  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.

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. .

  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.

  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)%.

  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%.

  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 ◎.

  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.

  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.

  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.

  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.

  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.

Claims (3)

  Hard candy characterized by containing glucose as a main raw material and having a water content of 1.5 wt% or less.   The hard candy according to claim 1, wherein the moisture is 1.0 wt% or less.   The hard candy according to claim 1 or 2, wherein sugars other than glucose, lipids, proteins, various extracts, dairy products, fruit juices, fragrances, acidulants, vitamins, minerals, coloring agents, seasonings, thickeners and emulsifiers. Hard candy characterized by containing the auxiliary material containing 1 type (s) or 2 or more types.

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