JP3343300B2 - Method for producing fondant confectionery - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a fondant-like confection, and more particularly to a step of melting a main raw material constituting a microcrystalline portion of the fondant-like confection and then adding water to cause microcrystallization. The present invention relates to a method for efficiently producing a fondant-like confection having a smooth mouth-melt in a short time by continuously kneading a sugar liquid constituting the nectar portion of the fondant-like confection into the microcrystal.

[0002]

2. Description of the Related Art Fondant is prepared by mixing an aqueous solution obtained by mixing sucrose with a crystallization inhibitor such as starch syrup or invert sugar.
After boiling down to about 15-120 ° C to make a high concentration solution,
It is made into a supersaturated state by rapid cooling, and is made by promoting the crystallization of sucrose by stimulation by mechanical stirring such as a beater crystallizer. Because it is evenly dispersed in the inside, it is creamy and smooth.

In recent years, in the confectionery industry, materials such as sugar alcohols, for example, reduced palatinose, which have less than half the calories of sucrose, materials, such as oligosaccharides, which have an effect of increasing bifidobacteria, and non-sugars, such as palatinose. BACKGROUND ART Confectioneries using functional food materials such as carious materials have been actively developed. Among these food materials, palatinose is a disaccharide that is currently widely used as a non-cariogenic sweetener, and is industrially produced by reacting sucrose with a microorganism-derived α-glucosyltransferase.
Palatinose has the chemical name α-D-glucopyranosyl-
It is 1,6-D-fructose, and its crystal is known to contain one molecule of crystal water per one molecule of palatinose.

[0004] Reduced palatinose is also called palatinit, and is obtained by reducing palatinose with high-pressure hydrogen gas in the presence of a catalyst. Reduced palatinose has the chemical name α-D-glucopyranosyl-1,6.
-D-mannitol and α-D-glucopyranosyl-1,
6-D-sorbitol is an approximately equimolar mixture of the two substances. The former has two molecules of water of crystallization per molecule, and the latter has no water of crystallization, so the reduced palatinose as a whole will have one molecule, that is, 5% by weight of water of crystallization, but it is usually commercially available. In the palatinit products, the total amount of water of crystallization and free water is 3 to 4% by weight.

[0005] Fondant-like confections made from these food materials and having a form similar to that of fondant are soft candy aimed at the concept of low sweetness, low calorie, increased sugarlessness, increased bifidobacteria, and less susceptibility to caries. It has a wide range of applications, such as caramel and buns, chocolate centers, etc., and its needs are greatly increasing as indispensable auxiliary ingredients in developing food products, especially confectionery products.

[0006]

The above-mentioned food materials are:
Although it has a function not found in sucrose, its physical properties are different from sucrose.Therefore, in producing fondant-like confections from these materials, a method conventionally used to produce fondant using sucrose as a raw material In many cases, it was not possible to apply the process or process as it is, or to obtain a product having satisfactory quality. In particular, in the case of a material having low solubility, a phenomenon in which the amount of crystals in the finished fondant-like confectionery becomes too large and hardens is often observed, so that a solution of sugar or sugar alcohol having low crystallinity for the purpose of adjusting the amount of crystals is used. , It is necessary to lower the purity of the material. However, according to this method, the time required for crystallization becomes extremely long, and the stirring power required for recrystallization is insufficient, so that microcrystallization cannot be performed satisfactorily. There is a problem that the product tends to be rough and has undesirable quality.

[0007]

Means for Solving the Problems Accordingly, the present inventors have:
As a result of intensive studies on a method of industrially producing a fondant-like confection using a material having a low solubility, as a production apparatus, an extruder capable of obtaining a strong stirring force, in particular, a twin-screw extruder is used. Boil down the saccharide mixed aqueous solution,
It does not adopt a manufacturing process of cooling, stirring and recrystallizing,
After melting the main raw material at high temperature, adding water while cooling to produce high-purity microcrystals, and kneading a solution consisting of sugar or sugar alcohol constituting honey of fondant-like confectionery Has been established, and the present invention has been completed.

That is, the present invention relates to an extruder which comprises
Supplying and melting palatinose and / or reduced palatinose , adding water, microcrystallizing the main raw material, adding a solution comprising sugar or sugar alcohol, and mixing. And a method for producing a fondant confection.

[0009] The method of the present invention, when producing fondant-like confectionery, without boiling down the raw saccharide aqueous solution,
It is characterized in that a high-quality fondant-like confectionery is industrially and efficiently produced by uniformly kneading a solution comprising a sugar or a sugar alcohol into microcrystals produced from a molten main raw material. The term “melting” as used herein means a phenomenon in which sugar or sugar alcohol is melted when heated without adding water. In particular, in the case of a substance having water of crystallization such as palatinose or reduced palatinose, it is considered that this is a general melting phenomenon, but it is also considered that it is dissolved in its own water of crystallization, and it is not clear which one it is. .

The main raw material of the present invention is palatinose and / or reduced palatinose, and any of them can be used commercially. Examples of the sugar or sugar alcohol kneaded into the microcrystals of the main raw material include palatinose syrup, trehalulose syrup, sorbitol solution, sucrose solution, glucose solution, isomerized sugar solution, xylitol solution, reduced starch syrup, reduced maltose syrup solution and At least one substance selected from polydextrose solutions is used. These can also use a commercial item. Among sugars or sugar alcohols, palatinose syrup and trehalulose syrup are obtained by adding α-
A reaction solution obtained by the action of glucosyltransferase or a residual solution obtained by crystallizing and removing low-soluble palatinose from the reaction solution or another sugar solution to this residual solution,
For example, a mixture of isomerized sugar solutions may be used. Specifically, trehalulose is mainly used in a solid content ratio of 40 to 9%.
It is a sugar solution containing 0%, 5-20% palatinose, and sucrose, isomaltose, glucose, fructose and the like. Trehalulose, like palatinose, is a non-cariogenic disaccharide obtained by allowing a microorganism-derived α-glucosyltransferase to act on sucrose.
It is also called D-glucopyranosyl-1,1-D-fructose.

In addition, palatinose syrup (trade name:
Representative sugar compositions of palatinose syrup (TN), palatinose syrup (trade name: palatinose syrup-ISN) and trehalulose syrup (trade name: Mildia-75) are shown below.

[0012]

[Table 1]

Next, the extruder used in the present invention is mainly a twin-screw extruder, which has two screws and a cylinder. The cylinder of each part may be any one that can appropriately perform heating and cooling. This extruder mainly has a raw material supply section for supplying a main raw material, a melting section for melting the main raw material, and a crystallization section for adding water while cooling the molten main raw material and microcrystallizing by a stirring force. And a mixing site where a solution comprising a sugar or a sugar alcohol is added to the microcrystals and mixed. The crystallization site preferably has one or two vents. The vent port is a hole located on the upper surface of the cylinder, and allows the contents of the twin-screw extruder to come into contact with the outside air, thereby allowing steam or heat generated from the contents to escape to the outside.

In order to specifically describe a preferred embodiment of each part of the twin-screw extruder, a twin-screw extruder having 13 cylinders is taken as an example. It is described as being numbered. First, a main raw material is continuously supplied from a feeder to a raw material supply section (C1) of a twin-screw extruder. The temperature of C1 is preferably maintained at about room temperature by cooling water. Next, the melting portion is preferably C2 to C5, where the main raw material is heated and melted. Excessive heating should be avoided in order to prevent the formation of decomposition products due to high temperatures (bits or coloration of the product occurs when the decomposition products are formed).
Therefore, the temperature of the cylinder at the melting point (the temperature at the part in contact with the object to be treated) is preferably about 170 to 210 ° C, and particularly preferably about 200 ° C when the main raw material is palatinose or reduced palatinose. The reason is that the melting point of palatinose is 123 to 125 ° C., the melting point of reduced palatinose is 120 to 130 ° C., and it is necessary to raise the temperature to about 135 ° C. where a chemical change hardly occurs in a short time. However, it is preferable that the temperature of the cylinder immediately after the raw material supply site (the first cylinder of the melting site) be about 80 to 170 ° C. so that the steam generated by the rapid heating does not flow backward.

If the screw rotation speed of the twin-screw extruder is low, the moving speed of the main raw material or the melt thereof is reduced, so that the residence time on the inner wall of the cylinder at the melting site becomes longer, and decomposition products are generated there. Since the product may be bitter or colored, it is necessary to consider the rotation speed of the screw.

Next, the main raw material melted at the crystallization site is cooled. Cooling is performed by setting the cylinder temperature low. In the first cylinder at the crystallization site, water is added using a metering pump, and the main raw material is adjusted to a concentration at which crystallization is likely to occur, preferably to a solid content of 86 to 93%, and microcrystals are formed at once by a stirring force. To When the main raw material is palatinose, it is preferable to add 2.1 to 10.5% by weight of water to the main raw material (including water of crystallization), and when the main raw material is reduced palatinose, It is preferable to add 3.2 to 11.7% by weight of water to the raw material (including water of crystallization). If the temperature of the cylinder to which water is added is about 80 ° C. or less, the melt may become candy on the inner wall surface of the cylinder and candy pieces may be mixed in the product. It is desirable to set to about 80 to 130 ° C. On the other hand, the temperature of subsequent cylinders should be set to around room temperature because the temperature must be rapidly lowered to suppress coloring of the extrudate. Also, in this part, a cylinder with a vent port is 1-2
It is preferable to provide them in terms of cooling efficiency. The crystallization site is
When the main raw material is palatinose or reduced palatinose,
C6 to C8 are preferred.

Finally, a solution composed of sugar or sugar alcohol is added to the microcrystallized main raw material from the first cylinder at the mixing site using a metering pump and mixed. Here, when the main raw material is palatinose, the added amount of the solution composed of sugar or sugar alcohol is 23.7 to 65% by weight as a solid content with respect to the main raw material (including crystallization water).
Preferably it is 40 to 65% by weight. When the main raw material is reduced palatinose, the solid content is 10.5 to 41% by weight, preferably 23.7 to 41% by weight, based on the main raw material (including water of crystallization). After mixing, a fondant-like confection is obtained from the tail of the twin-screw extruder. The heating power is turned off for the cylinder at this location, and the cylinder is cooled with cooling water. When the main raw material is palatinose or reduced palatinose, the mixing site is preferably C9 to C13.

A fondant-like confection is produced through the above-mentioned process, and water present as crystal water in the main raw material is
The total amount of water in the solution consisting of the water added at the crystallization site and the sugar or sugar alcohol added at the mixing site is the water content of the fondant confection produced by this method, but the water content of the actual product Is about 0.3 to 0.5% lower than that value. Here, if the moisture content of the product is too low,
If it is too hard as a fondant confection, it will be too soft if the water content is too high. Therefore, the water content is adjusted to 10 to 18%, preferably 14 to 17% so as to be an appropriate amount. In the case of fondant production using sucrose as the main raw material, water was added to sucrose at the raw material supply site of the twin-screw extruder according to the method of the present invention, followed by dissolution and microcrystallization while cooling. Later, it can be produced by adding syrup.

[0019]

Next, the present invention will be described in detail with reference to examples. Fondant-like confections have different required physical properties depending on the use. Therefore, the formulations in the following examples are only examples, and the present invention is not limited thereto. Also,
The crystalline palatinose used in the examples was trade name “crystal palatinose”, reduced palatinose was trade name “Palatinit”, trehalulose syrup was trade name “Mirdia-75”, and palatinose syrup was trade name “Palatinose syrup-TN”. Palatinose syrup is trade name "Palatinose syrup-IS
As N, those commercially available from Mitsui Sugar Co., Ltd. were used. Further, the sorbitol solution was obtained by dissolving the trade name “Sorbit S” of Sanei Saccharification Co., Ltd., and the sucrose solution was obtained by dissolving the trade name “granulated sugar GM” commercially available from Mitsui Sugar Co., Ltd. in water. Water-containing crystalline dextrose commercially available from Sunei Saccharification Co., Ltd. is dissolved in water, isomerized sugar liquid is fructose dextrose liquid sugar commercially available from Sunei Saccharification Co., Ltd., and xylitol solution is from Zylophin Far East Co., Ltd. The product name "Xylitol C" was dissolved in water, the reduced syrup solution was the product name "Diatole P" of Sanei Saccharification Co., Ltd., and the reduced maltose syrup was the product name "Multimate" of Sunei Saccharification Co., Ltd. ,
As the polydextrose solution, "Liteth III" (trade name, manufactured by Pfizer Inc.) was used.

Example 1 A fondant-like confection was produced using a twin-screw extruder (trade name: TEX58F, screw diameter 58 mm, manufactured by Nippon Steel Works). The twin-screw extruder has thirteen cylinders (also referred to as barrels), and is numbered from 1 to 13 in order from the raw material supply port. The temperature settings for each cylinder are as follows.

[0021]

[Table 2]

Crystalline palatinose (containing 5% of water of crystallization)
At a rate of 20 kg / hr, the mixture was charged into the raw material supply port of the cylinder 1. After melting in cylinders 2 to 5, water was injected from cylinder 6 at 5.6 kg / hr, cooled, and microcrystallized. A vent was provided in each of the cylinders 7 and 8 to remove steam, and trehalulose syrup (solid content: 75%) was injected from the cylinder 9 at a rate of 101.4 kg / hr. The fondant confection flowing out of the tail of the twin-screw extruder was received in a box on which a vinyl chloride resin film was stuck, and cooled to room temperature to obtain a product. In this example, crystalline palatinose and trehalulose syrup were blended so as to have a solid content of 60:40. In this case, the moisture in the product is calculated to be 16.3%.

Example 2 120 kg / h of crystalline palatinose (containing 5% of water of crystallization)
It was charged into the raw material supply port of the cylinder 1 at r. After melting in cylinders 2-5, 5.6kg of water from cylinder 6
/ Hr, cooled and microcrystallized. Vents were provided in cylinders 7 and 8 to remove steam, and 10 ml of palatinose syrup (solid content: 75%) was discharged from cylinder 9.
The mixture was injected at 1.4 kg / hr, and then mixed while cooling to the cylinder 13. The fondant confection flowing out of the tail of the twin-screw extruder was received in a box on which a vinyl chloride resin film was stuck, and cooled to room temperature to obtain a product. In this example, crystalline palatinose and palatinose syrup are combined at 60:
That is, it was blended so as to be 40. In this case, the moisture in the product is calculated to be 16.3%.

Example 3 Crystalline palatinose (containing 5% of water of crystallization) was 120 kg / h.
It was charged into the raw material supply port of the cylinder 1 at r. After melting in cylinders 2-5, 5.6kg of water from cylinder 6
/ Hr, cooled and microcrystallized. Vents were provided in cylinders 7 and 8 to remove steam, and 10 ml of palatinose syrup (solid content: 75%) was discharged from cylinder 9.
The mixture was injected at 1.4 kg / hr, and then mixed while cooling to the cylinder 13. The fondant confection flowing out of the tail of the twin-screw extruder was received in a box on which a vinyl chloride resin film was stuck, and cooled to room temperature to obtain a product. In this example, crystalline palatinose and palatinose syrup are combined at 60:
That is, it was blended so as to be 40. In this case, the moisture in the product is calculated to be 16.3%.

Example 4 Reduced Palatinose (containing 4% water) was 120 kg / hr.
To the raw material supply port of the cylinder 1. Cylinder 2
After melting at ５5, water from the cylinder 6 was 8.6 kg /
Injected at hr, cooled and microcrystallized. Cylinder 7,
8 was provided with a vent, vapor was removed, and sorbitol solution (solid concentration 70%) was supplied from cylinder 9 to 54.9 kg /
After that, the mixture was mixed while cooling to the cylinder 13. The fondant confection flowing out of the tail of the twin-screw extruder was received in a box on which a vinyl chloride resin film was stuck, and cooled to room temperature to obtain a product. In this example, the reduced palatinose and the sorbitol solution were blended at a solid content of 75:25. In this case, the moisture in the product is calculated as 1
6.3%.

Comparative Example 1 A fondant-like confection having the same composition and water content as in Example 1 was produced by a conventional method using a universal mixing stirrer. 631.6 g of crystalline palatinose, 533.3 g of trehalulose syrup and 168.4 g of water were placed in a universal mixing stirrer, heated and completely dissolved, and boiled down to 16% moisture while weighing. 40 ℃
Stir and cool to below, stir using universal mixing stirrer,
The crystals were precipitated to obtain a fondant-like confection. Fondant-like confectionery was packed in a box to which a vinyl chloride resin film was pasted and cooled to room temperature to obtain a product.

Comparative Example 2 A fondant-like confection having the same composition and moisture as in Example 2 was produced by a conventional method using a universal mixing stirrer. 631.6 g of crystalline palatinose, 533.3 g of palatinose syrup and 168.4 g of water were placed in a receiver of a universal mixing stirrer, dissolved completely by heating, and boiled down to 16% water while weighing. 40 ℃
Stir and cool to below, stir using universal mixing stirrer,
The crystals were precipitated to obtain a fondant-like confection. Fondant-like confectionery was packed in a box to which a vinyl chloride resin film was pasted and cooled to room temperature to obtain a product.

Comparative Example 3 A fondant-like confection having the same composition and water content as in Example 3 was produced by a conventional method using a universal mixing stirrer. 631.6 g of crystalline palatinose, 533.3 g of palatinose syrup and 168.4 g of water were placed in a receiver of a universal mixing stirrer, dissolved completely by heating, and boiled down to 16% water while weighing. 40 ℃
Stir and cool to below, stir using universal mixing stirrer,
The crystals were precipitated to obtain a fondant-like confection. Fondant-like confectionery was packed in a box to which a vinyl chloride resin film was pasted and cooled to room temperature to obtain a product.

Comparative Example 4 A fondant-like confection having the same composition and water content as in Example 4 was produced by a conventional method using a universal mixing stirrer. 781.3 g of reduced palatinose, 357.1 g of sorbitol solution and 194.9 g of water were placed in a receiver of a universal mixing stirrer, heated and completely melted, and weighed and boiled down to a water content of 16%. This was allowed to cool to 40 ° C. or lower and stirred using a universal mixing stirrer to precipitate crystals to obtain a fondant-like confection. Fondant-like confectionery was packed in a box to which a vinyl chloride resin film was pasted and cooled to room temperature to obtain a product.

Tables 3 and 4 show the results of comparison between the above-described example and the comparative example. Although there is no significant difference in the storage stability and workability, the examples have advantages such as shorter time required for crystal precipitation and smoother melting of the product in the mouth than the comparative examples.

[0031]

[Table 3]

[0032]

[Table 4]

Example 5 Crystalline palatinose (containing 5% of crystallization water) was 120 kg / h.
It was charged into the raw material supply port of the cylinder 1 at r. After melting in cylinders 2-5, 5.6kg of water from cylinder 6
/ Hr, cooled and microcrystallized. The cylinders 7 and 8 are provided with vents to remove steam, and the cylinder 9
A sucrose solution (solids concentration 75%) from 101.4 kg /
After that, the mixture was mixed while cooling to the cylinder 13. The fondant confection flowing out of the tail of the twin-screw extruder was received in a box on which a vinyl chloride resin film was stuck, and cooled to room temperature to obtain a product. In this example, the crystalline palatinose and the sucrose solution were blended at a solid content of 60:40. In this case, the moisture in the product is calculated to be 16.3%
become. The obtained fondant-like confectionery was prepared by a conventional method. As a result of comparison with the same fountain with the same composition and water content, there is no significant difference in the storage stability and processability, but the time required for crystal precipitation is short, and the product dissolves in the mouth more. There are advantages such as smoothness.

Example 6 Crystalline palatinose (containing 5% of crystal water) was 120 kg / h.
It was charged into the raw material supply port of the cylinder 1 at r. After melting in cylinders 2-5, 5.6kg of water from cylinder 6
/ Hr, cooled and microcrystallized. The cylinders 7 and 8 are provided with vents to remove steam, and the cylinder 9
From a 101.4 glucose solution (solids concentration 75%)
The mixture was injected at a rate of kg / hr and then mixed while cooling to the cylinder 13. The fondant confection flowing out of the tail of the twin-screw extruder is received in a box with a vinyl chloride resin film attached.
The product was cooled to room temperature. In this example, crystalline palatinose and glucose solution were blended so as to have a solid content of 60:40. In this case, the moisture in the product is calculated to be 16.3%. The obtained fondant-like confection was made by the conventional method. As a result of comparing with the same one having the same composition and water content, there is no significant difference in the preservability and processability, but the time required for crystal precipitation is short, and the product dissolves in the mouth more. There are advantages such as smoothness.

Example 7 120 kg / h of crystalline palatinose (containing 5% of crystallization water)
It was charged into the raw material supply port of the cylinder 1 at r. After melting in cylinders 2-5, 5.6kg of water from cylinder 6
/ Hr, cooled and microcrystallized. The cylinders 7 and 8 are provided with vents to remove steam, and the cylinder 9
101.4 kg of isomerized sugar solution (solid concentration 75%)
/ Hr, and then mixed while cooling to the cylinder 13. The fondant-like confection flowing out of the tail of the twin-screw extruder was received in a box on which a vinyl chloride resin film was stuck, and cooled to room temperature to obtain a product. In this example, crystalline palatinose and the isomerized saccharide liquid were blended so as to have a solid content of 60:40. In this case, the moisture in the product is calculated by 16.
3%. The obtained fondant-like confection was made by the conventional method. As a result of comparing with the same one having the same composition and water content, there is no significant difference in the preservability and processability, but the time required for crystal precipitation is short, and the product dissolves in the mouth more. There are advantages such as smoothness.

Example 8 120 kg / hr of reduced palatinose (containing 4% of water)
To the raw material supply port of the cylinder 1. Cylinder 2
After melting at ５5, water from the cylinder 6 was 8.6 kg /
Injected at hr, cooled and microcrystallized. Cylinder 7,
8 was provided with a vent, vapor was removed, and 54.9 kg of a xylitol solution (solid concentration 70%) was discharged from the cylinder 9.
/ Hr, and then mixed while cooling to the cylinder 13. The fondant confection flowing out of the tail of the twin-screw extruder was received in a box on which a vinyl chloride resin film was stuck, and cooled to room temperature to obtain a product. In this example, the reduced palatinose and the xylitol solution were blended at a solid content of 75:25. In this case, the moisture in the product is calculated to be 16.3%. The resulting fondant-like confection has the same water content as the formulation made by the conventional method. As a result, there is no significant difference in the preservability and processability, but the time required for crystal precipitation is short, and the dissolution of the product in the mouth is smoother. And so on.

Example 9 Reduced Palatinose (containing 4% of water) was 120 kg / hr.
To the raw material supply port of the cylinder 1. Cylinder 2
After melting at ５5, water from the cylinder 6 was 8.6 kg /
Injected at hr, cooled and microcrystallized. Cylinder 7,
8 was provided with a vent, the steam was removed, reduced starch syrup (solid content concentration: 70%) was injected from the cylinder 9 at 54.9 kg / hr, and then mixed while cooling to the cylinder 13. The fondant confection flowing out of the tail of the twin-screw extruder was received in a box on which a vinyl chloride resin film was stuck, and cooled to room temperature to obtain a product. In this example, reduced palatinose and reduced starch syrup were blended at a solid content of 75:25. In this case, the moisture in the product is calculated to be 16.3%. The obtained fondant-like confectionery was prepared by a conventional method. As a result of comparison with the same fountain with the same composition and water content, there is no significant difference in the storage stability and processability, but the time required for crystal precipitation is short, and the product dissolves in the mouth more. There are advantages such as smoothness.

Example 10 Reduced Palatinose (containing 4% water) was 120 kg / hr.
To the raw material supply port of the cylinder 1. Cylinder 2
After melting at ５5, water from the cylinder 6 was 8.6 kg /
Injected at hr, cooled and microcrystallized. Cylinder 7,
8 was provided with a vent, steam was removed, and reduced maltose starch syrup (solid content concentration: 75%) was discharged from the cylinder 9 to 51.2 kg /
After that, the mixture was mixed while cooling to the cylinder 13. The fondant confection flowing out of the tail of the twin-screw extruder was received in a box on which a vinyl chloride resin film was stuck, and cooled to room temperature to obtain a product. In this example, reduced palatinose and reduced maltose starch syrup were mixed at a solid content of 75:25. In this case, the moisture in the product is calculated as 1
6.3%. The obtained fondant-like confectionery was prepared by a conventional method. As a result of comparison with the same fountain with the same composition and water content, there is no significant difference in the storage stability and processability, but the time required for crystal precipitation is short, and the product dissolves in the mouth more. There are advantages such as smoothness.

Example 11 Reduced Palatinose (containing 4% of water) was 120 kg / hr.
To the raw material supply port of the cylinder 1. Cylinder 2
After melting at ５5, water from the cylinder 6 was 8.6 kg /
Injected at hr, cooled and microcrystallized. Cylinder 7,
8 was provided with a vent to remove steam, and a polydextrose solution (solid content concentration: 70%) was supplied from cylinder 9 to 54.
The mixture was injected at 9 kg / hr, and then mixed while cooling to the cylinder 13. The fondant confection flowing out of the tail of the twin-screw extruder was received in a box on which a vinyl chloride resin film was stuck, and cooled to room temperature to obtain a product. In this example, reduced palatinose and polydextrose solution were mixed at a solid content of 75: 2.
That is, it was blended so as to be 5. In this case, the moisture in the product is calculated to be 16.3%. The obtained fondant-like confectionery was prepared by a conventional method. As a result of comparison with the same fountain with the same composition and water content, there is no significant difference in the storage stability and processability, but the time required for crystal precipitation is short, and the product dissolves in the mouth more. There are advantages such as smoothness.

[0040]

According to the present invention, low-calorie, non-cariogenic, fondant-like confections made from a so-called functional food material are melted continuously and in a shorter time than in the conventional method. A good quality fondant-like confection can be produced. The fondant-like confection obtained by the present invention is suitable for the development of foods having a concept such as low sweetness, low calorie, sugarlessness, and less susceptibility to caries, especially confectionery products.

────────────────────────────────────────────────── ─── Continued on the front page (72) Inventor Yuka Odate 29 Nogeyama Mansion 4J, Oimatsu-cho, Nishi-ku, Yokohama-shi, Kanagawa Prefecture (72) Inventor Takeo Shimizu 3549-3 Honmachida, Machida-shi, Tokyo 2-27- Fuji no Daidanchi 501 (56) Reference JP-A-62-257346 (JP, A) JP-A-57-58852 (JP, A) JP-A-1-225458 (JP, A) JP-A 64-2534 (JP, A) JP-A-61-209580 (JP, A) Yaeko Takebayashi, Cooking Science of Western Confectionery Materials, Shibata Shoten Co., Ltd., published November 1, 1994, p. 55 (58) Fields surveyed (Int. Cl. ⁷ , DB name) A23G 1/00-9/30 JICST file (JOIS) Food-related literature information (food net)

Claims (3)

(57) [Claims] Claims: 1. Palatinose as a main raw material in an extruder
After supplying and / or melting reduced palatinose , water is added, and the main raw material is microcrystallized.
A method for producing fondant-like confections, comprising adding and mixing a solution comprising sugar or sugar alcohol. 2. The sugar or sugar alcohol solution is selected from palatinose syrup, trehalulose syrup, sorbitol solution, sucrose solution, glucose solution, isomerized sugar solution, xylitol solution, reduced starch syrup, reduced maltose syrup, and polydextrose solution. The method for producing a fondant-like confection according to claim 1 , which is at least one substance. 3. The method according to claim 1, wherein the extruder is a twin-screw extruder.