JP3485781B2 - Tooth-preventing composition - Google Patents
Tooth-preventing compositionInfo
- Publication number
- JP3485781B2 JP3485781B2 JP36739697A JP36739697A JP3485781B2 JP 3485781 B2 JP3485781 B2 JP 3485781B2 JP 36739697 A JP36739697 A JP 36739697A JP 36739697 A JP36739697 A JP 36739697A JP 3485781 B2 JP3485781 B2 JP 3485781B2
- Authority
- JP
- Japan
- Prior art keywords
- soft candy
- preventing
- composition
- tooth
- galactomannan
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
Landscapes
- Confectionery (AREA)
Description
【０００１】[0001]
【発明の属する技術分野】本発明はソフトキャンデー類
の歯付き防止用組成物及び歯への付着を低減したソフト
キャンデー類の製造法に関するものであり、詳しくはソ
フトキャンデー類の歯への付着を著しく抑え、且つ保型
性に優れ味質、食感のよいソフトキャンデー類の歯付き
防止用組成物及びそれを配合したソフトキャンデー類の
製造法に関するものである。TECHNICAL FIELD The present invention relates to a composition for preventing tooth sticking of soft candies and a method for producing soft candies having reduced sticking to teeth. More specifically, the present invention relates to a method for preventing soft candies from sticking to teeth. The present invention relates to a composition for preventing tooth sticking of soft candy which is remarkably suppressed and has an excellent shape retention property and a good texture, and a method for producing soft candy containing the composition.
【０００２】[0002]
【従来の技術】ソフトキャンデー類には様々な種類があ
るが、これらは咀嚼時に歯に付着しやすいという共通の
欠点を持っている。この欠点を改善するために特開平４
−８４８５８号には植物性油脂を増量添加する方法がま
た、特開平５−７４５９号には乳化剤による歯への付着
防止効果の検討の結果、ポリグリセリン脂肪酸エステル
を配合することによるその有効性について開示されてい
る。歯への付着防止効果をあげるために植物性油脂の添
加量を増加させるとソフトキャンデーの保型性が非常に
悪くなったり、油脂がソフトキャンデー表面に滲み出す
という欠点が生じる。また、ポリグリセリン脂肪酸エス
テルの配合によりある程度の付着防止効果は認められる
が、充分とはいいがたく効果を増強するため、配合量を
増すと味に悪影響を及ぼす等の問題があった。There are various kinds of soft candy, but they have a common drawback that they tend to adhere to teeth during chewing. In order to improve this drawback
No. 84858 discloses a method for increasing the amount of vegetable oils and fats, and JP-A No. 5-7459 discloses a study on the effect of preventing emulsifiers from adhering to teeth. As a result, the effectiveness of blending polyglycerin fatty acid ester It is disclosed. If the amount of vegetable oil / fat added is increased in order to improve the effect of preventing adhesion to teeth, the soft candy will have a very poor shape retention property, and the oil / fat will ooze out on the surface of the soft candy. Further, although some degree of anti-adhesion effect is recognized by the addition of the polyglycerin fatty acid ester, the effect is not sufficient, but the effect is enhanced. Therefore, there is a problem that the taste is adversely affected by increasing the amount of the addition.
【０００３】[0003]
【発明が解決しようとする課題】本発明は、歯への付着
を抑え、且つ保型性に優れ味質、食感のよいソフトキャ
ンデー類の歯付き防止用組成物及びそれを配合したソフ
トキャンデー類の製造法を提供することを目的とする。DISCLOSURE OF THE INVENTION The present invention provides a tooth-preventing composition for soft candy which suppresses adhesion to teeth and has excellent shape retention and taste and texture, and a soft candy containing the same. It aims at providing the manufacturing method of a class.
【０００４】[0004]
【課題を解決するための手段】本発明者らは、上記のよ
うな課題を解決するために鋭意検討を進めた結果、ガラ
クトマンナン分解物をソフトキャンデー類に配合すると
歯への付着が著しく抑えられ、且つ保型性に優れ、味
質、食感が改良される利点があることを発見し、本発明
を完成したのである。As a result of intensive studies to solve the above problems, the present inventors have found that the addition of a galactomannan decomposition product to soft candy significantly suppresses adhesion to teeth. The present invention has been completed by discovering that it has the advantages of excellent shape retention and improved taste and texture.
【０００５】[0005]
【発明の実施の形態】本発明によれば水飴、砂糖、果糖
練乳、硬化油、乳化剤、小麦粉、ガラクトマンナン分解
物（予め少量の水に溶解したもの）を手鍋に仕込み、以
下常法に従いこれを煮詰め、香料、着色料、その他を添
加後、冷却、成型する工程を経て歯への付着が著しく抑
えられ、且つ保型性に優れ、味質、食感のよいソフトキ
ャンデーを容易に製造することができる。以下、本発明
について更に詳しく説明する。BEST MODE FOR CARRYING OUT THE INVENTION According to the present invention, starch syrup, sugar, fructose condensed milk, hardened oil, emulsifier, wheat flour, galactomannan decomposition product (dissolved in a small amount of water in advance) are placed in a hand pan, which is then prepared according to a conventional method. Boiled down, added flavors, colorants, etc., and then cooled and molded to easily produce a soft candy that is significantly suppressed from adhering to teeth, has excellent shape retention, and has a good taste and texture. be able to. Hereinafter, the present invention will be described in more detail.
【０００６】本発明において、ソフトキャンデー類と
は、例えばフォンダン、キャラメル、タフィー、ヌガ
ー、ファッジ、チューイングキャンデーなどの砂糖、水
飴などを原料として比較的高温で溶解して製造される菓
子類の内水分が６重量％を越えて、２０重量％以下のも
のである。また、ガラクトマンナン分解物とはその原料
として例えば、ローカスト、タラ又はグアプラントの種
子があるが、好ましくはグア種子から得られるものが好
適で、その製法は例えばグア種子より水抽出、アルコー
ル沈殿等の方法でガラクトマンナンを抽出し、酸又は酵
素（例えばガラクトマンナーゼ）で分解したものでその
分子量が 5,000乃至50,000のもの、好ましくは10,000乃
至20,000のものをいい、その精製度は完全に純粋でなく
ても良く、水溶液の形態又は常法で乾燥したものが使用
できる。なお、分子量が50,000を越えると製品は非常に
粘性の強いものとなり食感が劣り、5,000 以下になると
その効果は少なくなる。また、その使用量は、好ましく
は０．５重量％以上５．０重量％以下であり、さらに好
ましくは１．０重量％〜２重量％である。すなわち、
０．５重量％未満であればその効果が少なく、また５．
０重量％より多いと製品は硬いものになり食感が劣る。
本発明の歯付き防止用組成物は、上記ガラクトマンナン
分解物を含有することを特徴とするものであり、その含
量、形状等を限定するものはない。ガラクトマンナン分
解物以外に使用される物質は、当該組成物の効果を阻害
しない物質であればいかなるものも使用でき、例えば、
多糖類、オリゴ糖類、多糖類を含む各種糖類、油脂、乳
化剤等が適宜選択される。組成物の形状は粉体、液体等
いずれの形状であってもよい。以下、本発明について実
施例によって具体的に説明する。In the present invention, the soft candy means, for example, the moisture content of confectionery produced by dissolving sugar such as fondant, caramel, toffee, nougat, fudge, chewing candy, starch syrup and the like at a relatively high temperature. Is more than 6% by weight and 20% by weight or less. The galactomannan hydrolyzate is, for example, locust, cod or guaplant seeds as a raw material thereof, but those obtained from gua seeds are preferable, and the production method thereof is, for example, water extraction from gua seeds, alcohol precipitation, etc. Galactomannan is extracted by the method and decomposed with an acid or an enzyme (eg, galactomannase) and has a molecular weight of 5,000 to 50,000, preferably 10,000 to 20,000, and the degree of purification is not completely pure. Alternatively, an aqueous solution form or one dried by a conventional method can be used. If the molecular weight exceeds 50,000, the product becomes very viscous and the texture is poor, and if it is less than 5,000, the effect is reduced. The amount used is preferably 0.5% by weight or more and 5.0% by weight or less, and more preferably 1.0% by weight to 2% by weight. That is,
If it is less than 0.5% by weight, the effect is small.
If it is more than 0% by weight, the product becomes hard and the texture is poor.
The tooth-preventing composition of the present invention is characterized by containing the above-mentioned galactomannan decomposition product, and there is no limitation on its content, shape or the like. As the substance used other than the galactomannan degradation product, any substance can be used as long as it does not inhibit the effect of the composition, for example,
Polysaccharides, oligosaccharides, various sugars including polysaccharides, fats and oils, emulsifiers, etc. are appropriately selected. The composition may have any shape such as powder or liquid. Hereinafter, the present invention will be specifically described with reference to examples.
【０００７】[0007]
【実施例】実施例１
歯付き防止を目的として数レベルのガラクトマンナン分
解物を添加したソフトキャンデーの配合例を表１に示
す。EXAMPLES Example 1 Table 1 shows an example of the composition of a soft candy to which several levels of galactomannan decomposition products were added for the purpose of preventing toothing.
【０００８】[0008]
【表１】 [Table 1]
【０００９】表１に示した配合の砂糖、水飴、加糖練
乳、植物性油脂、乳化剤、小麦粉、ガラクトマンナン分
解物（少量の水に溶解したもの）をオープンパンに仕込
み、攪拌加熱し、得られた混合物を１２０℃になるまで
水分蒸発を行い、これを冷却、成型してソフトキャンデ
ーを得た。得られた製品のうち食感に優れた配合例２〜
３、配合例５〜６及び配合例８〜９につき以下の試験を
行った。Sugar, starch syrup, sweetened condensed milk, vegetable oils and fats, emulsifiers, wheat flour, and galactomannan decomposition products (dissolved in a small amount of water) having the composition shown in Table 1 were placed in an open pan and stirred to obtain the product. The mixture was evaporated to a temperature of 120 ° C., cooled, and molded to obtain a soft candy. Formulation example 2 with excellent texture among the obtained products
The following tests were performed on 3, Formulation Examples 5-6 and Formulation Examples 8-9.
【００１０】試験例１
ガラクトマンナン分解物による流れ防止効果
配合例１〜３及び配合例５〜６の製品を裸で１０日間室
温（夏）に放置し、流れ状態を観察する。
結果 配合例１：キャラメルの底面積が、１２８％に増加し流れが見られ
る。
配合例２：わずかに流れがみられる。 （底面積 １０７％）
配合例３：ほとんど流れが見られない。（底面積 変わらず）
配合例５：わずかに流れがみられる。 （底面積 １０５％）
配合例６：ほとんど流れが見られない。（底面積 変わらず）
以上より明らかなように配合例２〜３及び５〜６は保型
性が良好であった。Test Example 1 Flow-preventing effect of decomposed products of galactomannan The products of Formulation Examples 1 to 3 and Formulation Examples 5 to 6 are left naked at room temperature (summer) for 10 days, and the flow state is observed. Results Blend Example 1: The bottom area of caramel increased to 128% and a flow was observed. Formulation example 2: A slight flow is seen. (Bottom area 107%) Formulation 3: Almost no flow is seen. (Floor area remains unchanged) Formulation Example 5: A slight flow is observed. (Base area 105%) Formulation example 6: Almost no flow is observed. (The bottom area did not change) As is clear from the above, Formulation Examples 2 to 3 and 5 to 6 had good shape retention.
【００１１】試験例２
ガラクトマンナン分解物添加による歯つき防止効果
配合例１〜３、配合例５〜６及び配合例８〜９の製品を
試食し、歯つき具合を評価した結果を表２に示す。Test Example 2 Prevention of Toothing by Addition of Decomposed Product of Galactomannan The products of Formulation Examples 1 to 3, Formulation Examples 5 to 6 and Formulation Examples 8 to 9 were sampled and the tooth condition was evaluated. Show.
【００１２】[0012]
【表２】 [Table 2]
【００１３】表２の結果から明らかなように配合例２〜
３、配合例５〜６及び配合例８〜９は歯つき防止効果を
有していたが、特に配合例３と６が効果が強かった。As is clear from the results shown in Table 2, Formulation Examples 2 to 2
3, Formulation Examples 5 to 6 and Formulation Examples 8 to 9 had a tooth-preventing effect, but particularly, Formulation Examples 3 and 6 had a strong effect.
【００１４】本発明の実施態様ならびに目的生成物を挙
げると以上のようなことが考えられる。
（１）ガラクトマンナン分解物を含有することを特徴と
するソフトキャンデー類の歯付き防止用組成物。
（２）ガラクトマンナン分解物の分子量が 5,000〜50,0
00である前記（１）記載のソフトキャンデー類の歯付き
防止用組成物。
（３）ガラクトマンナン分解物の分子量が10,000〜20,0
00である前記（１）記載のソフトキャンデー類の歯付き
防止用組成物。
（４）ガラクトマンナン分解物の由来がローカスト、タ
ラ及びグアプラントの種子から選ばれる１種又は２種以
上である前記（１）〜（３）いずれか記載のソフトキャ
ンデー類の歯付き防止用組成物。The above is conceivable when the embodiment of the present invention and the target product are mentioned. (1) A composition for preventing tooth sticking of soft candy, comprising a galactomannan decomposition product. (2) The galactomannan degradation product has a molecular weight of 5,000 to 50,0.
The composition for preventing teething of soft candy according to (1) above, which is 00. (3) The galactomannan degradation product has a molecular weight of 10,000 to 20,0.
The composition for preventing teething of soft candy according to (1) above, which is 00. (4) The toothpaste-preventing composition for soft candy according to any one of (1) to (3), wherein the galactomannan decomposition product is derived from one or more species selected from locust, cod and guaplant seeds. .
【００１５】（５）ガラクトマンナン分解物と多糖類、
オリゴ糖類、多糖類を含む各種糖類、油脂、乳化剤から
なる群より選ばれる少なくとも１種を併用することを特
徴とする前記（１）〜（４）いずれか記載ソフトキャン
デー類の歯付き防止用組成物。
（６）前記（１）〜（５）いずれか記載の歯付き防止用
組成物を配合することを特徴とする歯への付着を低減し
たソフトキャンデー類の製造法。
（７）ソフトキャンデー類が、フォンダン、キャラメ
ル、タフィー、ヌガー、ファッジまたはチューイングキ
ャンデーである前記（１）〜（５）いずれか記載のソフ
トキャンデー類の歯付き防止用組成物。
（８）ソフトキャンデー類が、フォンダン、キャラメ
ル、タフィー、ヌガー、ファッジまたはチューイングキ
ャンデーである前記（６）記載の歯への付着を低減した
ソフトキャンデー類の製造法。(5) Degradation products of galactomannan and polysaccharides,
At least one selected from the group consisting of various sugars including oligosaccharides and polysaccharides, fats and oils, and emulsifiers is used in combination, and the tooth candy preventing composition for soft candy according to any one of (1) to (4) above. object. (6) A method for producing soft candy with reduced adhesion to teeth, comprising the composition for preventing toothing according to any one of (1) to (5) above. (7) The composition for preventing toothing of soft candy according to any one of (1) to (5), wherein the soft candy is fondant, caramel, toffee, nougat, fudge or chewing candy. (8) The method for producing soft candy according to (6) above, wherein the soft candy is fondant, caramel, toffee, nougat, fudge or chewing candy.
【００１６】[0016]
【発明の効果】本発明のガラクトマンナン分解物をソフ
トキャンデー類に配合すると歯への付着防止を著しく抑
え、且つ保型性に優れ、味質、食感のよいソフトキャン
デーを提供でき、産業上貢献大である。Industrial Applicability When the galactomannan decomposition product of the present invention is blended with soft candy, it is possible to provide a soft candy which has significantly excellent prevention of sticking to teeth, excellent shape retention, and good taste and texture. Great contribution.
───────────────────────────────────────────────────── フロントページの続き (58)調査した分野(Int.Cl.7，ＤＢ名) A23G 3/00 101 ─────────────────────────────────────────────────── ─── Continuation of the front page (58) Fields surveyed (Int.Cl. 7 , DB name) A23G 3/00 101
Claims (2)
解物を含有することを特徴とするソフトキャンディー類
の歯付き防止用組成物。1. A composition for preventing tooth sticking of soft candy, comprising a galactomannan decomposition product having a molecular weight of 10,000 to 20,000.
合することを特徴とする歯への付着を低減したソフトキ
ャンディー類の製造法。2. A method for producing soft candy with reduced adhesion to teeth, which comprises blending the composition for preventing toothing according to claim 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP36739697A JP3485781B2 (en) | 1997-12-25 | 1997-12-25 | Tooth-preventing composition |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP36739697A JP3485781B2 (en) | 1997-12-25 | 1997-12-25 | Tooth-preventing composition |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH11187815A JPH11187815A (en) | 1999-07-13 |
| JP3485781B2 true JP3485781B2 (en) | 2004-01-13 |
Family
ID=18489214
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP36739697A Expired - Fee Related JP3485781B2 (en) | 1997-12-25 | 1997-12-25 | Tooth-preventing composition |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3485781B2 (en) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP4672868B2 (en) | 1999-01-13 | 2011-04-20 | 株式会社アマダ | Bending press system |
| WO2007122803A1 (en) * | 2006-04-18 | 2007-11-01 | Taiyo Kagaku Co., Ltd. | Process for producing product of enzymatic galactomannan decomposition, food or beverage, and feed |
| JP4926615B2 (en) * | 2006-08-29 | 2012-05-09 | 太陽化学株式会社 | Method for producing galactomannan enzyme degradation product |
| JP4890081B2 (en) * | 2006-04-18 | 2012-03-07 | 太陽化学株式会社 | Method for producing galactomannan enzyme degradation product |
-
1997
- 1997-12-25 JP JP36739697A patent/JP3485781B2/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| JPH11187815A (en) | 1999-07-13 |
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