JP3332987B2 - Sugar-coated products manufacturing method - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION The present invention relates to a confectionery industry in which edible articles to be used as a center are rolled in a rotary kettle, while edible products are generally called "hanging products". The present invention relates to a method of producing a sugar-coated product, in which a sugar solution is added to an appropriate amount and dried, and a sugar coating layer having a desired thickness is applied to the center article by repeating the addition and drying steps of the sugar solution several times. The present invention relates to a method for producing a sugar-coated product using a sugar solution consisting of only a sugar alcohol or a sugar alcohol as a main component and low-calorie sugar as a sub-component.

[0002]

2. Description of the Related Art Sugar-coated products are conventionally manufactured by using the tumbling flow method as described above, and the sugar solution is mainly a sucrose solution or a solution obtained by adding starch thereto. Have been used. However, in recent years, attempts have been made to form a sugar-coating layer using low-calorie sugar alcohols in order to prevent adverse effects of sucrose on health, that is, to prevent excessive intake of calorie sources. However, when a saccharide liquid prepared with a low-calorie sugar alcohol such as sorbitol, maltitol, lactitol, and palatinit or a low-calorie sugar such as palatinose is used, while the edible center article is being rolled in a rotary kiln, May be difficult to form a sugar-coating layer, and may not even be formed.

On the other hand, a method of forming a sugar-coating layer by using a sugar solution in which a small amount of sugar alcohol is mixed in a sucrose solution, utilizing the property that stickiness is generated when a sugar alcohol is used to form a sugar-coat is particularly characteristic. It is disclosed in Kaihei 2-207745.
However, in this method, when a conventional method of using a conventional sucrose solution or a starch-containing sucrose solution as a saccharide solution is applied, a sugar article is applied to a center article having a relatively large weight or size, particularly an article having corners. In addition, the obtained sugar-coated product is vulnerable to impact, and thus the sugar-coated layer is easily damaged, so that a small amount of sugar alcohol is added to the raw material for forming the sugar-coated layer in order to prevent a decrease in yield and commercial value. The purpose of the present invention is to improve the impact resistance by using a sugar alcohol as a main component of the raw material for forming a sugar coating layer.

[0004]

An object of the present invention is to replace sucrose, which is a high-calorie sugar used as a raw material for forming a sugar-coating layer in the conventional method, with a low-calorie sweet substance. is there. An object of the present invention is to use a sugar liquid containing sugar alcohol as a total saccharide component or a saccharide liquid containing low-calorie saccharide as a main component and utilizing a conventionally established rolling fluidization method. It is an object of the present invention to provide a method for producing sugar-coated products for processing food center articles.

[0005]

[Means and Actions for Solving the Problems and Achieving the Object] As a result of examining the formation of a sugar-coating layer by replacing sucrose with sugar alcohol or low-calorie sugar, sorbitol, a sugar alcohol of 6-carbon sugar (hexose), Maltitol, lactitol, palatinit etc. which are sugar alcohols of disaccharides
Alternatively, when palatinose or the like, which is a low-calorie sugar, is used alone, it has been found that the time required for forming the sugar coating layer is long and a uniform sugar coating layer cannot be efficiently formed. On the other hand, it was found that when erythritol, a sugar alcohol of tetracarbon sugar (tetroses), was used, its adhesion to the center was low and it was difficult to form a sugar coating.

[0006] Therefore, as a result of further intensive studies, it was found that erythritol was mainly used instead of plain, and one or more kinds of sugar alcohols selected from other sugar alcohols or low-calorie sugars were used as secondary components. The use of a rotary kettle is a well-known technique if a sugar solution prepared using the method is used.
However, they have found that a sugar coating layer can be efficiently applied by this well-known technique, and have completed the present invention.

[0007] Therefore, according to the present invention, one against Ellis <br/> Lithol 100 parts by weight of the main component, Rakuchito <br/> Le as an auxiliary component, sorbitol, maltitol, selected from Palatinit or 2 Or more sugar alcohols or paraty
5 to 100 parts by weight of a low-calorie sugar, which is a North, is added and mixed, and 100 parts by weight of the saccharide mixture is dissolved in 40 to 100 parts by weight of water to prepare a saccharide liquid and to keep a warm state,
On the other hand, while the edible article to be the center of the sugar-coated product is placed in a rotary kettle and rolled, the appropriate amount of the above saccharide liquid is added thereto and dried, and the saccharide liquid addition and drying step are performed. The aforementioned problems are solved and the aforementioned objects are achieved by a method for producing a sugar-coated product in which a sugar-coated layer is repeatedly formed on the above-mentioned edible article.

In carrying out the method of the present invention, various sugar alcohols other than erythritol as a main component may be used as long as they have a low calorie, typical examples of which are described above. Sorbitol, maltitol, lactitol and palatinit. On the other hand, the same applies to low-calorie sugars, but the aforementioned palatinose can be mentioned as a typical example.

In the method of the present invention, 5 to 100 parts by weight of a sugar such as another sugar alcohol or low-calorie sugar is added to 100 parts by weight of erythritol as a main component as an auxiliary component. If the blending amount of the latter is less than 5 parts by weight, the cause is not known, but the sugar-coating ability is low, and it is difficult to obtain a uniform sugar-coated product because of easy peeling, and the amount is more than 100 parts by weight. In this case, the crystallization of the saccharide from the saccharide liquid is delayed and the saccharide becomes viscous, so that it is difficult to efficiently form a uniform sugar coating layer. Also, carbohydrate mixture 100
Dissolving the carbohydrate solution by dissolving the carbohydrate solution in 40 to 100 parts by weight of water means that if the amount of water used is less than 40 parts by weight, the carbohydrate concentration of the obtained carbohydrate solution is too high and the sugar content is too high. Crystallization and solidification occur before the liquid material completely covers the surface of the edible article, which makes it impossible to form a uniform and hard sugar coating layer, and when water is used in excess of 100 parts by weight. This is because the amount of water to be evaporated to form a sugar coating becomes excessive, and as a result, the time required for forming the sugar coating increases, and the efficiency of forming the sugar coating decreases.

When the sugar solution prepared in this way is added, the temperature of the sugar solution is preferably kept at 50 to 80 ° C. If the temperature is lower than 50 ° C, erythritol, which is the main component, may crystallize.
This is because, if it exceeds, the sugar concentration of the sugar solution may be too high, and it may be difficult to form a uniform sugar coating layer. The drying is performed by blowing air. In this case, it is preferable to use warm air at 20 to 40 ° C. If the temperature is lower than 20 ° C, the drying speed is low and the operation is not efficient.If the temperature exceeds 40 ° C, the evaporation and escape of water from the saccharide liquid adhering to the surface of the edible article as the center are not possible. It is not preferable because it becomes uniform.

[0011]

EXAMPLES The present invention will now be described in more detail and specifically with reference to some typical test examples, examples and comparative examples.

Test Example 1 The auxiliary component was added to 100 parts by weight of erythritol as the main component.
Lactitol on behalf or (and) the amount of the sorbitol Le various - was added (5 to 100 parts by weight), is set
The sugar solution was dissolved in water in the above range and kept at 50-80 ° C to prepare a carbohydrate solution, which was used to examine the workability and the state of sugar coating formation. The results are as shown in Table 1 below, and 100 parts by weight of erythritol was supplemented with another sugar alcohol, lactitol or (and) sorbitol, for 5 to 10 parts.
0 workability and glycocalyx forming ability when added in amount ranging from parts is found to be close together better to thereto.

[Table 1]

Test Example 2 The auxiliary component was added to 100 parts by weight of erythritol as the main component.
As a typical example, 10 parts by weight of sorbitol is blended into a saccharide raw material, and water is mixed in various amounts (test range: 15 to 160 parts by weight, 100 parts by weight of the mixed saccharide raw material).
(Around: 40-100 parts by weight)
The sugar solution was then kept warm to determine whether a sugar coating layer having a smooth surface was formed and the sugar coating formation efficiency using the sugar solution. The results are as shown in Table 2 below.If the amount of water for dissolution is less than 40 parts by weight, the concentration of carbohydrate is too high, and the carbohydrate solution will evenly distribute the surface of the edible center article. Before coating, the solidification occurs partially and it is impossible to form a smooth and uniform sugar coating layer, while the amount of water for dissolution is 1
It has been found that when the amount is more than 100 parts by weight, the amount of water to be evaporated and escaped is too large, so that the drying rate is delayed, and the sugar coating efficiency is reduced.

[0014]

[Table 2]

Test Example 3 A saccharide raw material was prepared by blending erythritol, which is a main component, with another sugar alcohol or low-calorie saccharide, which is a subcomponent, within a set range, and used as a saccharide raw material. When the carbohydrate solution in which 40 to 100 parts by weight of water has been added and dissolved is allowed to stand, erythritol crystallizes when the carbohydrate solution temperature is lower than 50 ° C, and when the carbohydrate solution temperature exceeds 80 ° C, In some cases, the concentration was too high, and in this case, it was found that it was difficult to form a uniform sugar coating layer.
Therefore, an appropriate amount of the sugar liquid adjusted to 50-80 ° C is flowed down to the edible center rotating in the rotary kettle, and is blown and dried to form a thin sugar coating layer, and the sugar liquid is flowed down. The coating and drying operations are repeated several times in the usual manner to form a sugar-coated layer having a predetermined thickness. However, if the air temperature is less than 20 ° C, the drying speed is low and the drying is not efficient.
When the temperature exceeds ℃, it has been found that the water content in the sugar coating layer is partially non-uniform, which is not preferable.

Example 1 Sorbitol was added to 5 parts of erythritol by 100 parts by weight.
Add 100 parts by weight of the mixed saccharide raw material and mix.
Add to 40 parts by weight of water, mix and dissolve. This sugar solution is put in a container and left in a temperature-controlled water bath to keep the sugar temperature at 80 ° C. On the other hand, the roasted almond nuts are put into a rotary kettle and kept in a rolling state. A predetermined amount of the above-mentioned sugar solution which can cover the surface of the rolling nuts uniformly is gradually flowed down into the rotary kettle, and it is confirmed that the nut surface is coated with the sugar solution. After doing
Immediately send a 20 ° C air stream into the rotary kettle. In this case,
The sugar liquid applied to the nuts crystallizes and dries to form a thin sugar coating layer. After confirming that the sugar coating layer has been hardened by drying, the sugar solution is flowed down and blown dry. The operation is repeated to form a sugar coating layer having a predetermined thickness to obtain a product. When this sugar-coated almond product was sampled and examined, the sugar-coated layer had a hard and uniform thickness,
The surface was smooth and the sugar coating layer was at least 10 parts by weight based on 100 parts by weight of roasted almond. The sample had a refreshing sweetness because the sugars were erythritol and sorbitol.

Comparative Example 1 A carbohydrate solution was prepared by dissolving 100 parts by weight of erythritol in 40 parts by weight of water, and the air temperature of the drying air was set to 40 ° C. due to the fact that the saccharide was erythritol only. The treatment was carried out in the same manner as in Example 1, but the sugar-coating layer was once formed but peeled off, and a sugar-coated almond product could not be obtained.

Comparative Example 2 Except that 100 parts by weight of sorbitol was dissolved in 40 parts by weight of water to prepare a carbohydrate solution, the same treatment as in Example 1 was carried out. The liquid remained viscous and a sugar coating layer could not be formed.

Example 2 Maltitol was added to 15 parts by weight of erythritol for 100 parts by weight.
Then, 100 parts by weight of the mixed saccharide raw material was added to 75 parts by weight of water, mixed and dissolved to obtain a saccharide liquid. On the other hand, a spherical chocolate molded product is put into a rotating pot and kept in a rolling state. Hereinafter, a sugar-coated chocolate product was obtained by treating in the manner described in Example 1. When the sugar-coated chocolate product was sampled and examined, the sugar-coated layer had a hard and uniform thickness, the surface was smooth, and the sugar-coated layer was at least 10 parts by weight with respect to 100 parts by weight of chocolate. Was. The sample had a refreshing sweetness because the sugars were erythritol and maltitol.

Example 3 50 parts by weight of sorbitol and 50 parts by weight of maltitol are added to 100 parts by weight of erythritol, and the mixture is dissolved in 100 parts by weight of water. Thus, a saccharide liquid was obtained. On the other hand, a spherical chocolate molded product is put into a rotating pot and kept in a rolling state. Hereinafter, a sugar-coated chocolate product was obtained by treating in the manner described in Example 1. When the sugar-coated chocolate product was sampled and examined, the sugar-coated layer had a hard and uniform thickness, the surface was smooth, and the sugar-coated layer was at least 10 parts by weight with respect to 100 parts by weight of chocolate. Was.

EXAMPLE 4 Palatinit 50 per 100 parts by weight of erythritol
Parts by weight and 30 parts by weight of lactitol are added and mixed,
100 parts by weight of the mixed saccharide raw material was added to 100 parts by weight of water, mixed and dissolved to obtain a saccharide liquid. Put the saccharide solution in a container and let it stand in a temperature-controlled water bath to adjust the liquid temperature to 50%.
Keep at ° C. On the other hand, the molded product of the spherical chewing gum is put into a rotary kettle and kept in a rolling state. Hereinafter, a sugar-coated chewing gum product was obtained by treating in the manner described in Example 1. When the sugar-coated chewing gum product was sampled and examined, the sugar-coated layer had a hard and uniform thickness, the surface was smooth, and the sugar-coated layer was at least 10 parts by weight with respect to 100 parts by weight of chocolate. Was.

Comparative Example 3 Lactitol 150 per 100 parts by weight of erythritol
Then, 100 parts by weight of the mixed saccharide raw material was added to 40 parts by weight of water, mixed and dissolved to obtain a saccharide liquid. This sugar liquid was hung on roasted almond nuts rolling in a rotating kettle, and it was attempted to dry it by sending hot air at 40 ° C. However, the viscosity of the applied sugar liquid increased over time, A uniform sugar coating layer could not be formed.

Comparative Example 4 Palatinose 50 per 100 parts by weight of erythritol
Then, 100 parts by weight of the mixed saccharide raw material was added to 20 parts by weight of water, mixed and dissolved to obtain a saccharide liquid. Using this carbohydrate solution and Example 3
As a result of performing the sugar-coating operation in the manner described in (1), a sugar-coating layer was formed, but was not uniform.

Comparative Example 5 Palatinose 30 was added to 100 parts by weight of erythritol.
And mixing 100 parts by weight of the mixed saccharide raw material with 50 parts by weight.
It was added to parts by weight of water, mixed and dissolved to obtain a saccharide liquid. This sugar solution is put in a container, and is left in a temperature-controlled water bath to keep the solution temperature at 30 ° C. An attempt was made to perform sugar coating using the carbohydrate liquid and in the manner described in Example 1.
The sugar liquid had already been crystallized in the container, and thus the sugar coating operation had to be abandoned.

[0025]

Conventionally, in order to prepare a sugar-coated product, an appropriate amount of a saccharide liquid is allowed to flow down on an edible center article rolling in a rotary kettle, and the sugar article is applied to the center article, and then blown and dried. To form a thin sugar coating layer.
The blast drying step is repeated a plurality of times to form a sugar-coated layer having a desired thickness. However, since sucrose is used as a sugar,
It is not only too sweet but also high in calories. On the other hand, when a low-calorie sugar alcohol or low-calorie sugar is used alone, a sugar coating layer cannot be formed by a conventional method, it takes a long time to form a sugar coating layer, or a sugar coating layer is formed. May not be uniform. On the other hand, in the present invention, one or two or more substances selected from other low-calorie sugar alcohols and low-calorie sugars are mainly composed of low-calorie erythritol, which is a sugar alcohol of 4 carbon sugars, as an auxiliary component. As a result, sugar coating can be performed by a conventional method, workability is improved, and a low-calorie sugar coated product can be provided.

──────────────────────────────────────────────────続 き Continuation of the front page (56) References JP-A-61-249349 (JP, A) JP-A-63-167743 (JP, A) JP-A-4-316455 (JP, A) JP-A-4- 320647 (JP, A) (58) Fields investigated (Int. Cl. ⁷ , DB name) A23G 3/00 A61K 9/28

Claims (3)

(57) [Claims] 1. One or two selected from lactitol, sorbitol, maltitol, and palatinit as an auxiliary component with respect to 100 parts by weight of erythritol as a main component.
5 to 100 parts by weight of the above low-calorie sugar alcohol or palatinose are added and mixed, and 100 parts by weight of the saccharide mixture is dissolved in 40 to 100 parts by weight of water to prepare a saccharide liquid.
While maintaining the temperature in a warm state, the edible article to be the center of the sugar-coated product is put into a rotary kettle and rolled while adding an appropriate amount of the above-mentioned saccharide liquid to the jar and drying. A method for producing a sugar-coated product, wherein a sugar-coated layer is formed on the above-mentioned edible article by repeating a liquid addition and a drying step. 2. The method according to claim 1, wherein the temperature of the carbohydrate solution is in the range of 50 to 80 ° C.
And Rukoto features, preparation of sugar-coated multiplied product according to claim 1. 3. The method for producing a sugar-coated product according to claim 1, wherein the drying is performed by blowing warm air at 20 to 40 ° C.