JP2656435B2 - Sugar coating composition and syrup for preparing the composition - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

FIELD OF THE INVENTION The present invention relates to a novel sugar coating composition and to a syrup for preparing the sugar coating composition.

[0002]

2. Description of the Related Art Erythritol is known as a material for forming a coating layer on the surface of a solid food or drink material.
This erythritol can be used as a sugarless material. And, it has an advantage that it has less inflammation than other sugar alcohols.

[0003] However, this erythritol has the property of having high crystallinity when used as an aqueous solution and of having a high crystallization rate. For this reason, when sugar coating is performed using sugar coating syrup obtained by adding only erythritol to water, it is difficult to obtain a uniform and smooth sugar coating layer. Japanese Unexamined Patent Publication (Kokai) No. 64-55140 discloses a "solid food and drink material having improved hygroscopicity" having a coating layer in which erythritol is heated and melted to cover the periphery of a core material.

[0004] However, this coating layer is formed by heating and melting erythritol to adhere around the core material. Therefore, as compared with a sugar-coated layer formed by sugar-coating using sugar-coated syrup, the coating layer is brittle and easily broken and easily peeled off. Further, in the invention described in this publication, an attempt is made to add another saccharide component to lower the melting point of the coating layer. However, the problem that the above-mentioned coating layer is brittle and easily broken and easily peeled off has not been solved by such an attempt.

[0005]

SUMMARY OF THE INVENTION An object of the present invention is to provide a sugar coating composition which is uniform, smooth, hard to break, and hard to peel off, and a syrup for preparing the composition.

[0006]

The present inventors have conducted intensive studies to solve the above-mentioned problems, and as a result, have found that the above-mentioned problems can be solved by adding a reduced starch saccharified substance to erythritol. Was completed. That is, the present invention has the following matters as its gist.

(1) A sugar coating composition, wherein the core material is coated with a sugar coating layer containing erythritol and reduced starch saccharified product, wherein erythritol is contained in an amount of 62% to 98% by weight,
A sugar coating composition, wherein the reduced starch saccharified product is added in an amount of 2% by weight to 38% by weight on a dry matter basis. (2) A syrup for preparing a sugar-coating composition used in a soft hooking method, comprising 25% to 57% by weight of erythritol and 3% to 20% by weight of a reduced starch saccharified product on a dry matter basis.

(3) 45% to 57% by weight of erythritol and 3% to 10% by weight of reduced starch saccharified
A syrup for preparing a sugar-coating composition for use in a hard coating method, characterized in that the syrup is contained in an amount of 1% by weight. Hereinafter, the present invention will be described in detail. A. Regarding a sugar-coated product characterized in that the core material is coated with a sugar coating layer containing erythritol and reduced starch saccharified product, the term "core material" in the present invention refers to an object coated with erythritol and reduced starch saccharified product. This means that anything that can be sugar-coated with erythritol from the beginning is acceptable. For example, sweets such as chewing gum, chocolate, candy, gummy, jelly, etc .; fruits, nuts; pharmaceuticals such as tablets, pills and the like can be mentioned.

The erythritol used in the present invention is a sugar alcohol of tetracarbon sugar having the structural formula shown in the formula (1), which has a molecular weight of 122, a melting point of 119 ° C., is water-soluble, indigestible, and non-digestible. It is erosive and non-browning.

[0010]

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[0011] The sweetness of erythritol is the same as that of sucrose.
It is 70-80%, has a light sweet taste similar to sucrose, has excellent crystallinity, and has a very low moisture absorption property. In addition, it has a property that the inducing effect is weaker than other sugar alcohols. Furthermore, the reduced starch saccharified product used in the present invention is obtained by subjecting a saccharified product made from starch to a raw material and subjecting it to hydrogenation, and is composed of a monosaccharide and a polysaccharide.

More specifically, it comprises a monosaccharide alcohol such as sorbitol; a disaccharide alcohol such as maltitol; a trisaccharide alcohol such as maltotriitol; an oligosaccharide alcohol or polysaccharide alcohol having a degree of polymerization of 4 or more. . How to mix the monosaccharide alcohol to the sugar alcohol having a sugar polymerization degree of 4 or more in the reduced starch saccharified product is in principle free, and it is not always necessary to mix sugar alcohols having all sugar polymerization degrees. Instead, one type of sugar alcohol can be used as the reduced starch saccharified product. However, usually, the mixing ratio of the monosaccharide is 2
The mixing ratio of disaccharides is 7 to 67% by weight; the mixing ratio of trisaccharides is 9 to 25% by weight; the mixing ratio of saccharides having a degree of polymerization of 4 or more is 13 to 80% by weight. In addition, the sugar alcohol having a sugar polymerization degree of 3 or more among the above-mentioned ratios in that the crystallization of the sugar coating on the surface of the sugar coating composition to be prepared can be delayed and a more uniform sugar coating layer can be formed. It is preferred to use as high a compounding degree as possible. As the reduced starch saccharified product that can be used in the present invention, specifically, PO-20, PO-30, PO-40, or PO-60
(All manufactured by Towa Chemical Industry Co., Ltd.). Among them, PO-20 or PO-30 can be exemplified as a particularly preferred reduced starch saccharified product in that the blending degree of a sugar alcohol having a sugar polymerization degree of 3 or more is set high.

The erythritol and the reduced starch saccharified product are usually added to water with water as a solvent, and contained in a syrup that is dissolved by heating. Further, in addition to the erythritol and the reduced starch saccharified product, if necessary, other additional components can be contained in the syrup. Next, a typical method for coating a core material using the syrup prepared above with a sugar coating layer will be described.

[0014] One such method is a method known as the "hard multiplication method". That is, the core material is put into a sugar-coating pot, an appropriate amount of syrup prepared in advance is applied, and when the whole has spread, it is blow-dried. Then, the above operation is repeated to form a sugar coating layer. Another way is
This is a method known as "soft hanging method".

That is, the core material is put into a sugar-coating pot, an appropriate amount of the syrup prepared in advance is hanged on the core material, fine erythritol is sprinkled when the whole material has spread, and the blast is dried when the fine powder has spread all over. . Then, the above operation is repeated to form a sugar coating layer. The syrup can be prepared by setting the mixing ratio of erythritol and reduced starch saccharified product in the syrup as follows.

First, when the above-mentioned "hard coating method" is employed as a sugar coating method, erythritol is used in an amount of 45% to 57% by weight, preferably 45% by weight to the syrup.
55% by weight, and more preferably 45% to 50% by weight
Can be blended. The reduced starch saccharified product can be added in an amount of 3% by weight to 10% by weight, preferably 5% by weight to 10% by weight on a dry weight basis.

The erythritol and the reduced starch saccharified product in the sugar coating layer prepared by such a sugar coating method are composed of 81% to 95% by weight of erythritol and 5% to 19% by weight of the reduced starch saccharified product. (Corresponding to the case where the syrup contains 45% to 57% by weight of erythritol and 3% to 10% by weight of reduced starch saccharified product by dry weight), and preferably 81% by weight of erythritol. ~ 92% by weight and reduced starch saccharified is 8% by dry weight
(In a case where the syrup contains 5% to 10% by dry weight of a reduced starch saccharified product of 45% to 55% by weight of erythritol) It is contained in the coating layer. More preferably, the erythritol content is 81% to 91% by weight, and the reduced starch saccharified product is 9% to 19% by dry weight (45% to 50% by weight of erythritol in the syrup). 5% to 10% by weight of reduced starch saccharified matter in dry weight
Applicable if included. ) It is contained in the sugar coating layer.

Next, when the above-mentioned "soft coating method" is adopted as a sugar coating method, erythritol is added to the syrup in an amount of 25% to 57% by weight, preferably 25% to 57% by weight.
55% by weight, and more preferably 40% to 50% by weight
Can be blended. The reduced starch saccharified product has a dry weight of 3% to 20% by weight, preferably 3% to 15% by weight,
And more preferably, 5 to 15% by weight can be added.

The erythritol and the reduced starch saccharified product in the sugar coating layer prepared by such a sugar coating method are such that the erythritol is 62% to 98% by weight and the reduced starch saccharified product is 2% to 38% by dry weight. (Erythritol is contained in 5 to 12 g of the syrup in an amount of 25% to 57% by weight, and the reduced starch saccharified substance is contained in a dry weight of 3% to 20% by weight, and This corresponds to sprinkling of 1 to 4 g of erythritol fine powder.), And preferably 68% to 98% by weight of erythritol,
And the reduced starch saccharified product is 2% to 32% by dry weight
(The above syrups 5 to 12)
g contains 25% to 55% by weight of erythritol and 3% to 15% by weight of reduced starch saccharified matter on a dry weight basis.
And this corresponds to sprinkling 1 to 4 g of erythritol fine powder. ). More preferably, erythritol can be present in the coating layer in a composition ratio of 70% to 98% by weight, and the reduced starch saccharified product in a dry composition of 2% to 30% by weight (5 to 12 g of the syrup in Erythritol in 40
% To 50% by weight, 3% to 20% by weight of reduced starch saccharified matter in dry weight, and 1 to 4 g of erythritol fine powder is sprinkled. ).

The erythritol and the reduced starch saccharified product can usually be dissolved in water as a solvent to prepare the syrup that is the object of the present invention. In the above soft application method, the sprinkled erythritol fine powder is 8.3% by weight based on the weight of the syrup to be coated.
It is preferable to sprinkle in the range of ~ 80% by weight. Also,
The erythritol fine powder can be sprinkled once to three times.

Incidentally, a binder can be appropriately added to the syrup as required. Specific examples include starch, gelatin, gum arabic, crystalline cellulose, pullulan and the like. Among these binders, crystalline cellulose is preferable in that it can smooth the surface of the sugar coating layer. The amount of the syrup to be added depends on the type of the syrup to be added, but is preferably about 7 to 12 g.

Next, the preparation of a sugar-coated product using the above syrup will be described. Both of the above-mentioned "hard multiplication method" and "soft multiplication method" (hereinafter, unless otherwise noted, it is shown that the conditions are common to the two methods).
The preparation is generally carried out by placing the core material in a sugar-coated bread, coating the core material with the syrup while rotating the core material, and then drying it.

The rotation speed of the sugar-coated bread containing the core material is approximately 1
It is preferable to set the rotation speed to 30 rotations / minute. Incidentally, the coating of the syrup, the syrup is usually 20-70
° C. More preferably, it can be prepared and used at a temperature in the range of 20 to 60 ° C. from the viewpoint that the flavor, taste and shape of the core material can be maintained and a uniform sugar coating layer can be formed.

As a method of coating the syrup onto the core material, for example, a dropping method, a spraying method, or the like can be employed. As a preferable coating method in the present invention among the above, from the viewpoint that a uniform sugar coating layer can be formed, a syrup is dropped on a core material with a syringe or the like, or a syrup is sprayed on the core material with a sprayer or the like. A spraying method can be mentioned.

Next, the coated product is blown while rotating the sugar-coated bread or the like to dry it. The blowing air temperature for drying is usually 60 ° C. or lower, but from the viewpoint that the flavor and taste of the core material and the shape are maintained, and a uniform sugar coating layer can be formed, the temperature is particularly preferably in the range of 20 to 40 ° C. It is preferable to carry out. Further, the drying time varies depending on the amount of the syrup coated, but is generally about 10 to 15
Can run in about a minute.

In the above-mentioned "soft application method", it is essential to sprinkle fine erythritol when the syrup spreads over the entire core material, but the amount of the fine erythritol added depends on the amount of syrup. Sprinkle in the range of 1 to 4 g to 5 to 12 g of sugar syrup. The erythritol can be sprinkled at once, but can be sprinkled up to about three times from the viewpoint that a uniform sugar coating layer can be formed.

In the "soft spreading method", after the erythritol is sprinkled, the coating is subjected to the above drying step. The coating of the syrup onto the core material is carried out by setting the coating and drying process as one cycle from the charging of the core material into sugar-coated bread. The number of times the cycle is performed varies depending on the final amount of the sugar coating to be formed, but is usually repeated 80 to 150 times to prepare a sugar coating layer having a thickness of 0.4 to 1.0 mm.

If necessary, other additive components such as flavors and pigments, and waxes such as beeswax and carnauba wax for polishing can be added to the sugar-coated composition produced as described above. Flavors and / or dyes may be added in an appropriate amount in the preparation of the sugar coating layer. In addition, beeswax and / or carnauba wax are prepared by adding using a dedicated polishing pan in the polishing step, generally in the final step of preparing a sugar coating layer, usually in the final step of the sugar coating step.

[0029]

EXAMPLES The present invention will be described more specifically with reference to the following Examples, which should not be construed as limiting the technical scope of the present invention. [Example 1] Preparation of sugar coating composition of the present invention by soft hooking (1) Preparation of sugar coating composition First, a sugar coating composition using chewing gum as a core material was prepared by the following procedure.

Preparation of Sugar-Coated Syrup To 40 g of erythritol (manufactured by Niken Kagaku Co., Ltd.), 5 g of reduced starch saccharified product (trade name: PO-30 manufactured by Towa Kasei Kogyo Co., Ltd.) by dry substance weight and 52.86 ml of water were added. The sugar-coated syrup was prepared by stirring and dissolving while heating the mixture (the sugar-coated syrup was kept warm in order to prevent recrystallization of erythritol). Here, the reduced starch saccharified product (PO series) used in this example contains 30% by weight of water, but is shown here by the weight of the dry substance.

Several sugar-coated syrups having different contents of erythritol or reduced starch saccharified product were prepared by the above-mentioned procedure (see Table 1).

[0032]

[Table 1]

In the table, erythritol used was manufactured by Niken Kagaku Co., Ltd., and reduced starch saccharified product used was PO-30 manufactured by Towa Kasei Kogyo Co., Ltd. Sugar coating The sugar coating was performed using the sugar syrup prepared above.
In other words, in the sugar-coated bread (Hata-Type HU-C), the following Table 2
The above sugar-coated syrup 5 maintained at about 50 ° C. while the sugar-coated bread was rotated at 24 revolutions per minute while 1200 g of a chewing gum (formed in a pillow shape having a length of 12 mm, a width of 19 mm and a thickness of 5 mm) having the composition of The syrup was supplied by dripping 1212 g with a syringe.

After supplying the sugar-coated syrup in this manner, while maintaining the rotation of the sugar-coated bread in the same manner, when the sugar-coated syrup has spread over the entire chewing gum, 1 to 4 g of fine powdered erythritol is added to the chewing gum. Sprinkled three times. After sprinkling the fine powder, while maintaining the rotation in the same manner, a drying air at about 22 ° C. was blown into the sugar-coated bread for about 10 minutes to dry the sugar-coated substance.

The above operation was repeated 80 to 150 times to prepare a sugar coating composition of the present invention having a final sugar coating layer thickness of 0.4 to 1.0 mm.

[0036]

[Table 2]

(2) Quality evaluation of sugar coating composition From the sugar coating composition obtained in the above (1), 10 samples were extracted at random and the quality was evaluated according to the following procedure. The appearance of each sugar coating composition was evaluated by comprehensively determining the fineness, smoothness, uniformity, etc. of the crystals on the sugar coating layer surface, and the appearance was evaluated as shown in Table 3 below.
The determination shown in Table 3 was performed.

As a control, a sugar-coating composition comprising only erythritol was prepared and similarly evaluated.

[0039]

[Table 3]

* 1: Weight% of erythritol in sugar-coated syrup * 2: Weight% of reduced starch saccharified product in sugar-coated syrup by weight of dry substance * 3: Symbols in the table are appearance evaluations shown below. ：: very good ○: good △: normal ×: poor According to Table 3, the content of erythritol in the sugar-coated syrup is 25 to 57% by weight, and the content of reduced starch saccharified product is 3 to 20% by weight of dry substance. %, It was found that the resulting sugar-coated composition had fine and smooth crystals on the surface of the sugar-coated layer and a uniform thickness of the layer, as compared with the case where only erythritol was used.

In particular, when the erythritol content is 25 to 55
Wt%, and the reduced starch saccharified content is 3% by dry matter weight.
It was found that when it was 1515% by weight, a smoother sugar coating layer surface could be obtained. However, it was found that when the content of erythritol and reduced starch saccharified product was out of these ranges, a smooth sugar coating layer surface could not be obtained. [Example 2] Preparation of sugar coating composition of the present invention by hard hanging (1) Preparation of sugar coating composition The same chewing gum (see Table 2) as in (1) of Example 1 was used as a core material, and (1) of Example 1 was used. The sugar coating was performed using the sugar-coated syrup prepared in 1).

That is, chewing gum 12 is put in sugar-coated bread.
Put 00g and rotate sugar-coated bread at 24 rpm.
5 to 12 g of sugar-coated syrup maintained at about 50 ° C. was supplied by dripping with a syringe. After supplying the sugar-coated syrup, it was dried for about 10 minutes while blowing the drying air at about 22 ° C. into the sugar-coated bread while continuing to rotate.

The above procedure was repeated 8 to 150 times to prepare a sugar coating composition of the present invention having a sugar coating layer thickness of 0.4 to 1.0 mm. (2) Ten samples were randomly extracted from the sugar coating composition obtained in the above (1), and the quality was evaluated according to (2) of Example 1. The results are shown in Table 4 below.

[0044]

[Table 4]

* 1: Weight% of erythritol in sugar-coated syrup * 2: Weight% of reduced starch saccharified product in sugar-coated syrup by weight of dry substance * 3: Symbols in the table are appearance evaluations shown below. ：: Very good ：: Good △: Normal ×: Poor According to Table 4 above, the content of erythritol in the sugar-coated syrup is 45 to 57% by weight, and the content of reduced starch saccharified substance is 3 to 10% by dry substance weight. %, It was found that the resulting sugar-coated composition had fine and smooth crystals on the surface of the sugar-coated layer and a uniform thickness of the layer, as compared with the case where only erythritol was used.

In particular, when the content of erythritol is 45 to
It was found that when the content of the reduced starch saccharified material was 3 to 10% by weight in terms of the weight of the dry substance, the sugar coating composition of the present invention having a smooth sugar coating layer surface could be obtained. However, it was found that when the content of erythritol and reduced starch saccharified product was out of these ranges, a smooth sugar coating layer surface could not be obtained. [Example 3] The core material was chewing gum, and the above-mentioned Example 2 was used.
Erythritol (manufactured by Niken Kagaku Co., Ltd.) containing 50% by weight and reduced starch saccharified product (trade name: PO-20 manufactured by Towa Kasei Kogyo Co., Ltd.) at 5% by dry substance weight, which is one of the optimal conditions in A sugar-coated composition of the present invention was prepared by the same procedure as in Example 2 using sugar-coated sugar syrup.

When the obtained sugar-coated composition was evaluated in accordance with Example 1 (2), it had a smooth sugar-coated layer surface and a uniform layer thickness as compared with the sugar-coated composition consisting of erythritol alone. . [Example 4] Chewing gum was used as a core material, and 50% by weight of erythritol (manufactured by Niken Kagaku Co., Ltd.), one of the optimal conditions in Example 2, was reduced starch saccharified product (trade name: PO
A sugar coating composition of the present invention was prepared in the same procedure as in Example 2 using a sugar syrup containing 7% by weight of dry substance (manufactured by Towa Kasei Kogyo Co., Ltd.).

When the obtained sugar coating composition was evaluated in accordance with Example 1 (2), the sugar coating composition had a smooth sugar coating layer surface and a uniform layer thickness as compared with the sugar coating composition comprising only erythritol. . [Example 5] Chewing gum was used as the core material, and 40% by weight of erythritol (manufactured by Niken Kagaku Co., Ltd.), one of the optimum conditions of Example 1, was reduced starch saccharified product (trade name: PO-30 Towa Kasei) Water) was added to 10% by weight of a dry substance, and 1.0% by weight of crystalline cellulose (trade name: Avicel FD-101, manufactured by Asahi Kasei Kogyo Co., Ltd.), and the mixture was stirred and suspended while heating. To prepare sugar-coated syrup.

Using the sugar-coated syrup, a sugar-coated composition of the present invention was prepared in the same procedure as in Example 1. When the sugar coating composition obtained here was evaluated in accordance with (2) of Example 1, compared with the sugar coating composition comprising only erythritol,
It had a smooth sugar coating surface and a uniform layer thickness. [Example 6] Chewing gum was used as a core material, and 50% by weight of erythritol (manufactured by Niken Kagaku Co., Ltd.), one of the optimal conditions in Example 2, was reduced starch saccharified product (trade name: PO
A sugar coating composition of the present invention was prepared in the same procedure as in Example 2 using a sugar syrup containing 10% by weight of a dry substance (manufactured by Towa Kasei Kogyo Co., Ltd.).

Further, polished bread coated with beeswax and carnauba wax by a conventional method (HU-CP type manufactured by Hata Iron Works)
Using carnauba wax fine powder in the polished bread using 0.
The sugar coating composition of the present invention was added together with 5 g, and the mixture was rotated for 20 minutes to perform polishing. When the obtained sugar coating composition was evaluated in accordance with Example 1 (2), the sugar coating composition had a smooth glossy surface and a uniform layer thickness as compared with the sugar coating composition comprising only erythritol. . Example 7 Jelly having the composition shown in Table 5 below was prepared by a conventional method (formed into a spherical shape having a diameter of 12 mm) and used as a core material.

[0051]

[Table 5]

One of the optimum conditions in the second embodiment is as follows:
Erythritol (manufactured by Niken Kagaku Co., Ltd.) 50% by weight reduced starch saccharified product (trade name: PO-30 manufactured by Towa Kasei Kogyo Co., Ltd.)
Using a sugar-coated syrup containing 8% by weight on a dry matter basis, a sugar-coated composition of the present invention was prepared in the same procedure as in Example 2. When the obtained sugar coating composition of the present invention was evaluated according to Example 1 (2), the sugar coating layer was smoother than the sugar coating composition in which the sugar coating layer was composed of only erythritol, as in the case where chewing gum was used as the core material. It was found to have a uniform layer thickness with the layer surface. [Example 8] The core material was almond (trade name: manufactured by U.S.A. Almond Co., Ltd., manufactured by Mancho Shoten). A sugar coating composition of the present invention was prepared by the same procedure as in Example 2 using a sugar syrup containing 8% by weight of a reduced starch saccharified product (trade name: PO-30, manufactured by Towa Kasei Kogyo Co., Ltd.) as a dry substance. did.

When the obtained sugar coating composition was evaluated in accordance with Example 1 (2), it was found that the sugar coating composition was smoother than the sugar coating composition consisting of erythritol alone as in the case where chewing gum was used as the core material. It had a layer surface and a uniform layer thickness.

[0054]

Industrial Applicability According to the present invention, there is provided a novel sugar coating composition having a uniform layer thickness and fine and smooth crystals on the surface, and a syrup used for preparing the sugar coating composition.

Continuation of the front page (72) Inventor Yo Kato 6-2 Umedaoka, Midori-ku, Yokohama-shi, Kanagawa Prefecture, Japan Eating Habits Research Institute (56) References JP-A-64-55140 (JP, A) JP-A Sho 58-152451 (JP, A) JP-A-61-263915 (JP, A) JP-A-2-312546 (JP, A)

Claims (3)

(57) [Claims] 1. A sugar coating composition comprising a core coated with a sugar coating layer containing erythritol and reduced starch saccharified product, wherein erythritol is 62% by weight to 98% by weight, and reduced starch saccharified product is a dry matter weight. A sugar coating composition, which is added in an amount of 2% by weight to 38% by weight. 2. An erythritol comprising 25% to 57% by weight,
A syrup for preparing a sugar coating composition for use in a soft hanging method, comprising 3 to 20% by weight of a reduced starch saccharified product on a dry substance weight basis. 3. An erythritol comprising 45% to 57% by weight;
A syrup for preparing a sugar coating composition for use in a hard coating method, comprising a reduced starch saccharified product in an amount of 3% by weight to 10% by weight on a dry substance basis.