JP3199531B2 - Hard candy and manufacturing method thereof - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a hard candy and a method for manufacturing the same. More specifically, the present invention relates to a hard candy which has improved shape retention, excellent transparency and color tone, and reduced calories.

[0002]

2. Description of the Related Art Conventionally, hard candy has been consumed in large quantities as familiar favorite foods. In recent years, many types of hard candy that are not available in the past have been found to meet the needs of consumers. For example, there are those that use plenty of juice and various extracts, those that use carbohydrates that do not easily cause tooth decay, and those that use low-calorie or low-sweet sugars, etc., depending on the purpose of the consumer. You can choose. However, these hard candy generally have high hygroscopicity and often lose their shape during storage. There is a disadvantage that the so-called shape retention is poor.

[0003] That is, when a lot of fruit juice is added to a conventionally used hard candy mainly composed of sugar and starch syrup to make a product as close as possible to the fruit, the hard candy during storage may be reduced. There is a drawback that the shape retention property is poor, the shape of the individually wrapped bag is lost, and the commercial value is significantly impaired, and the amount and types of fruit juice used are limited.
In addition, sugar alcohols are often used for low calorie and low cariogenic hard candy, and maltitol, which is a sugar alcohol of disaccharides, is often used. For example,
Japanese Patent Publication No. Sho 62-6580 discloses maltitol 35-
The production of hard candy which does not induce tooth decay using sugar alcohol having 60% by weight, less than 3% by weight of sugar alcohol having a polymerization degree of more than 20 and 0.1 to 19% by weight of sorbitol and the balance of 3 to 20%. Has been introduced.

However, a hard candy containing a large amount of maltitol has a high hygroscopicity and a poor shape-retaining property, and thus has a problem in storage stability. For this reason, a device in manufacturing has been devised. That is, while the conventional hard candy has a water content of 2 to 3%, it is necessary to boil it down to a water content of 1% or less. At present, it is limited to bag type individually wrapped with expensive packaging material. Furthermore, hard candy cannot be manufactured by the most general and efficient stamping method, and is currently manufactured exclusively by a deposit method.

As a measure for solving such a problem, Japanese Patent Application Laid-Open No. 4-304846 discloses that sorbitol is 0.1 to 5% by weight, hydroxylated disaccharide alcohol is 0.1 to 10%.
By producing a candy using a hydrolyzed starch hydrolyzate consisting of a hydrogenated polyol having a polymerization degree of 25 to 80% by weight and a remaining degree of polymerization of 25 to 80% by weight and a remaining degree of polymerization of 3 to 19, a candy as described above is obtained. The problem can be solved. In addition, published patent application No. 61-500826 discloses that
It is introduced that a hard candy that is stable even at high temperature and high humidity can be produced by producing 10 to 90% by weight of a hydrogenated starch hydrolyzate and at least one polymer of glucose or maltose at 90 to 10% by weight. .

[0006]

However, Japanese Patent Laid-Open Publication No.
No. 04846 has the drawback that the effect is not sufficient and the viscosity of the candy dough becomes too high because it contains 25 to 80% by weight of a polyol having a degree of polymerization of 20 or more. Furthermore, hard candy that is conscious of low calories cannot be used practically because its own calories are not so low. Published Patent Application No. 61-500826
The polymer of glucose or maltose used in the publication is specifically described as polydextrose in the publication, but this polydextrose is a brown powder in which a small amount of citric acid used during production remains, When blended in hard candy, it has the drawback that it does not give a transparent and transparent color and, depending on the flavoring, the sourness of citric acid interferes with the overall taste, or that the choice of flavor is limited.

As described above, physical properties such as preservability and hygroscopicity,
Functionality such as low calorie and low caries, color,
There is no known hard candy and a method of manufacturing the hard candy that have all the various demands for a hard candy today such as taste and fashion. Therefore, the present invention is to improve the shape retention of hard candy using a lot of additives such as fruit juice without impairing the taste, color, etc.Also, for hard candy with low calories and low caries It is an object of the present invention to improve shape retention and produce various hard candy without attenuating its functional effect.

[0008]

That is, according to the present invention, a mixture of saccharides used as a main ingredient of hard candy is blended with reduced polydextrose in a solid content ratio of 15 to 80% by weight to thereby provide a conventionally known object. It is to improve the poor shape. The reduced polydextrose in the present invention is obtained by hydrogenating polydextrose at high temperature and high pressure. The method of hydrogenation may be a method in which sorbitol is industrially produced from glucose. Polydextrose, a raw material of reduced polydextrose, is produced by condensation polymerization of glucose as a main raw material in the presence of sorbitol and citric acid, and is a powdery, water-insoluble, indigestible polysaccharide. It is used. Examples of the polydextrose include polydextrose manufactured by Pfizer Co., Ltd., and Lites, which is also an improved product of polydextrose manufactured by Pfizer Co., Ltd., and each of these contains 90% or more glucose as a main component. Includes glucose, sorbitol, citric acid, unreacted glucose, and dehydrated glucose.

The reduced polydextrose used in the present invention has almost no sweetness and a low calorie of 1 Kcal / g, and is also suitable for products focused on low sweetness, low calories and low caries. Furthermore, it also has the effect as a dietary fiber. In addition, both polydextrose and lites mentioned above are slightly brownish powders.When dissolved in water, they become brownish solutions, and even hard candy becomes colored products. On the other hand, the aqueous solution of reduced polydextrose used in the present invention is colorless and transparent, and when hard candy is used, it can be colored for various purposes, and it is possible to produce hard candy of various colors. Becomes Furthermore, both conventional polydextrose and lites have a small amount of citric acid remaining, and when added directly to candy, the acidity may have an adverse effect on flavor and taste depending on the flavoring. However, the reduced polydextrose used in the present invention has almost no citric acid remaining and does not feel sour even when candy is made.

[0010] As described above, conventional polydextrose and lites are more colored than reduced polydextrose and contain citric acid.
Wide use for hard candy is restricted. However, it is generally known that coloring substances and citric acid contained in polydextrose and lites can also be removed by purification using an ion exchange resin. However, the reduced polydextrose used in the present invention, by performing the treatment of reduction, the glucose contained in a small amount in polydextrose and lites is changed to more stable sorbitol, and at the same time, the glucose at the terminal of the polymer is changed to sorbitol. The whole stabilizes.

[0011] This means, for example, that Litez and reduced polydextrose are treated at 100 ° C under neutral to alkaline conditions.
When heating for about 2 hours, the reduced polydextrose is hardly colored, whereas the lightes become more alkaline as the alkalinity is increased, and the glucose, which is only a few percent contained as an unreacted component, is decomposed. This is indicated by a difference that cannot be explained by itself. In addition, without reducing polydextrose, preparing a clear solution from which citric acid was removed by purification using an ion exchange resin, and comparing the taste with sensory test at the same concentration as reduced polydextrose, it was clearly reduced. It has been found that polydextrose has improved astringency, bitterness, and aftertaste, and cannot be achieved only by ion-exchange resin treatment, but has also been improved in taste quality that cannot be achieved without a reduction step.

The blending ratio of the reduced polydextrose used in the present invention is 15 to 80% by weight, preferably 20 to 6% by weight.
The range of 0% by weight can be raised. When the content of the reduced polydextrose is less than 15% by weight, no effect of improving the shape retention property is obtained. In addition, sugars and sugar alcohols other than reduced polydextrose include various oligosaccharides such as maltose, palatinose, coupling sugar, galacto-oligosaccharide, and isomaltooligosaccharide, including a combination of conventional hard candy of sugar and syrup, and maltitol. Sugar alcohols such as lactitol, reduced starch syrup, palatinit, erythritol, xylitol, mannitol, and the like, and at least one kind or a mixture of two or more kinds thereof is preferable.
Depending on the sugars and sugar alcohols used, the viscosity of the hard candy dough may be too high, resulting in poor workability or inability to use existing manufacturing machines in the manufacturing process. -It is also effective to use a saccharide having a small molecular weight and a low viscosity, such as erythritol and sorbitol.

[0013] Candy can be produced by using only the main ingredient of the above hard candy alone, but if necessary, various flavors such as black tea, green tea, coffee, menthol, citric acid, malic acid, lactic acid can be used as auxiliary materials. , Tartaric acid and other sourness amounts, lacquer pigments, vegetarian pigments, beet red pigments, caramel pigments, publica pigments, cochineal pigments, and other coloring amounts, fruit juices and extracts such as apples, strawberries, oranges, and other vitamins And other commonly used confectionery raw materials such as calcium, various calciums, and fruit flavonoids. Also,
If necessary, a high-intensity sweetener such as acesulfame K, stevia, aspartame, or saccharin sodium may be added to improve the sweetness deficiency or the sweetness.

In the production of the hard candy of the present invention, reduced polydextrose may be added and mixed in exactly the same manner as other saccharides, and concentrated under reduced pressure or normal pressure in either method. Next, auxiliary materials such as flavors, acidulants, and fruit juices are added to the hard candy dough concentrated to a moisture content of 1 to 2% as necessary, and molded. The molding method can be either a deposit method or a stamping method.

[0015]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described below with reference to specific examples. Of course, this does not limit the scope of the invention.

Example 1 Powdered polydextrose (manufactured by Pfizer Co., Ltd.) was dissolved in water, reduced at a high temperature and a high pressure using a nickel catalyst as usual, and purified by activated carbon treatment and ion exchange resin treatment.
Concentrated to a 70% solution. A hard candy was produced using the reduced polydextrose solution as follows. Marubit (maltitol solution, Nikken Chemical Co., Ltd.)
100% by weight of reduced polydextrose 1
9 parts were mixed, concentrated to a water content of 1.3%, and formed into a candy. The hard candy thus obtained was a colorless and transparent product having good shape retention.

Example 2 In the same manner as in Example 1, 161 parts of reduced polydextrose (concentration: 70%) was mixed with 100 parts by weight of malbit (maltitol solution, concentration: 75%) manufactured by Niken Kagaku Co., Ltd. It was concentrated to a content of 1.5% and formed into candy.
It was found that the hard candy of Example 1 had further improved shape retention.

Comparative Example 1 Only the same Marbit manufactured by Niken Kagaku Co., Ltd. used in Example 1 was concentrated to a water content of 1.2% and formed into candy. It was found that the shape retention was extremely poor as compared with the hard candy of Examples 1 and 2.

Example 3 89 parts by weight of starch syrup (concentration 75%) and 30 parts by weight of water were mixed and dissolved in 100 parts by weight of granulated sugar, and 102 parts by weight of the reduced polydextrose (concentration 70%) of Example 1 were further mixed. After concentration, the mixture was cooled to 100 ° C. To 100 parts by weight of the candy base, 1 part by weight of 5 times concentrated grape concentrated juice and 1.5 parts by weight of citric acid were added and mixed.
Molded into candy. The hard candy thus obtained was a product having a clear feeling and a good shape retention with a moisture of 2.3%.

Comparative Example 2 89 parts by weight of starch syrup (concentration: 75%) and 35 parts by weight of water were mixed and dissolved in 100 parts by weight of granulated sugar, concentrated to 2.0% water, and then cooled to 100 ° C. As in Example 3, 5-fold concentrated grape juice and citric acid were added to 100 parts by weight of the candy base and mixed to form a candy. Example 3 It was found that the shape retention was poor as compared with the hard candy.

Example 4 SEI 57 (reduced starch syrup, concentration 70, manufactured by Niken Kagaku Co., Ltd.)
%) Reduced polydextrose (concentration 70)
17.6 parts by weight) and concentrated to a water content of 2.4% to form candy. The hard candy thus obtained was a colorless and transparent product having good shape retention.

COMPARATIVE EXAMPLE 3 Only SEI57 manufactured by Niken Kagaku Co., Ltd. used in Example 4 was concentrated to a water content of 2.6% and formed into a candy. It was found that the shape retention was extremely poor as compared with the hard candy of Example 4.

Example 5 Palatinit (reduced palatinose, manufactured by Mitsui Sugar Co., Ltd.)
To 100 parts by weight of water of crystallization (containing 4.2%) was mixed 205 parts of reduced polydextrose (concentration: 70%) to give a water content of 1.
It was concentrated to 5% and formed into candy. The hard candy thus obtained was a colorless and transparent product having good shape retention.

Comparative Example 4 Only the same palatinit manufactured by Mitsui Sugar Co., Ltd. used in Example 5 was concentrated to a water content of 1.1% and formed into candy. It was found that the shape retention was poor compared to the hard candy of Example 5.

A storage test at 37 ° C. and a flow test at a constant temperature and humidity were performed to compare the shape retention of the hard candy of the above example with the hard candy of the comparative example. The storage test was performed on Examples 1 and 2, and Comparative Example 1, and the flow test was performed on all of Examples 1 to 5 and Comparative Examples 1 to 4. The measurement method is specifically described below.

In the preservation test, two candies were placed in a plastic bag, and a preservation test was conducted at 37 ° C., and the presence or absence of adhesion, the presence or absence of shape loss, and the degree thereof were observed over time. The results are shown in Table 1. In the other flow test, a hard candy having a diameter of 16 mm and a weight of 3.0 to 3.1 g per piece was not packaged, but was allowed to stand in an atmosphere of 30 ° C. and a relative humidity of 63% for 3 days. The following items were measured and evaluated for the degree of shape collapse.

[0027]

(Equation 1) The smaller the numerical value of the flow, the better the shape retention of the hard candy. The results are shown in Table 2.

[0028]

[Table 1]

[0029]

[Table 2]

REFERENCE EXAMPLE 1 A 50% (w / w) concentration of Litess and an aqueous solution of reduced polydextrose were prepared, and the pH was adjusted with acid or alkali.
Was adjusted to 3-9. When this aqueous solution was heated at 100 ° C. for 2 hours, while the lightes were intensely colored on the alkali side, the reduced polydextrose was slightly colored at a pH of 9 and was reduced. Was found to be very stable. Table 3 shows the coloring degree of the heated solution measured with a spectrophotometer at a wavelength of 420 nm using a 1 cm cell.

[0031]

[Table 3]

Reference Example 2 A 40% (w / w) aqueous solution of Lites was prepared, and a strongly acidic cation resin and a strongly basic anion resin were mixed. Then, a strongly acidic cation resin and a strongly basic anion resin were uniformly mixed. The ion exchange resin was purified in the order of the bed resin. The concentration of the purified Litess and reduced polydextrose was adjusted to 20% (w / v), and a panel of 11 panelists conducted a sensory test of taste quality. Table 4 shows the results. The pH was in the range of 5.5 to 5.7.

[0033]

[Table 4]

[0034]

According to the hard candy of the present invention, a low-calorie, low-calorie reduced polydextrose aqueous solution is used as one of the main ingredients, so that a low-calorie, free-color candy can be produced and preserved. It is a hard candy with significantly improved shape.

──────────────────────────────────────────────────続 き Continuation of the front page (56) References JP-A-2-186959 (JP, A) JP-A-61-254148 (JP, A) JP-A-61-500826 (JP, A) (58) Investigation Field (Int.Cl. ⁷ , DB name) A23G 1/00-9/30 JICST file (JOIS)

Claims (2)

(57) [Claims] 1. A hard candy comprising at least one saccharide selected from saccharides and sugar alcohols and reduced polydextrose as main ingredients. 2. A mixture comprising at least one saccharide selected from saccharides and sugar alcohols and a saccharide mainly composed of reduced polydextrose, and containing 15 to 80% by weight of reduced polydextrose. A method for producing a hard candy, comprising dissolving and concentrating the mixture of saccharides, and then solidifying the mixture.