JP3589822B2 - Manufacturing method of sugarless fermented milk candy - Google Patents

Description

以上をよく混合加熱溶解し濃縮機で水分約６％まで減圧濃縮しキャンディ生地を得る。
得られたキャンディ生地を冷却調温し、糖アルコール、フオンダン１０％（又はマンニトール粉末０．５％）を加え、よく混合し、約５０℃、１２時間で結晶化させた後、ゼラチン液３％、香料０．５％、クエン酸０．３％、乳酸０．１％、高甘味度甘味料（アスパルテーム）０．００２％等を加え、混合し、必要に応じ、引飴し抱気させ、成型して製品とした。
【００１４】
【実施例４】

以上をよく混合加熱溶解し濃縮機で水分約４％前後まで減圧濃縮しキャンディ生地をつくる。
得られたキャンディ生地にクエン酸０．３％、乳酸０．１％、香料０．６％、高甘味度甘味料（アスパルテーム）０．００２％を混合し、冷却調温し、成型してシュガーレスヨーグルトハードキャンディ、又はシュガーレスケフィアヨーグルトハードキャンディ製品とした。
【００１５】
【発明の効果】
発酵で乳糖を資化させた低乳糖発酵濃縮乳の製造に還元麦芽糖水飴又は還元水飴又はラクチトールを用い、この低乳糖発酵濃縮乳と還元パラチノース、マンニトール、ラクチトール、キシリトール及び還元麦芽糖水飴又は／及び還元水飴又は／及び難消化性デキストリン又は／及びポリデキストロースを用いることによって品質のすぐれたシュガーレスヨーグルトキャンディ又はシュガーレスケフィアヨーグルトキャンディを製造することができた。[0001]
TECHNICAL FIELD OF THE INVENTION
In general, yogurt candy is obtained by adding sugar to fermented milk, adding it to a fermented condensed milk-like composition obtained by concentrating it under reduced pressure to about 1 / 2.5, adding sugar, starch syrup, oil and fat, an emulsifier, etc. to a candy dough obtained by concentration. It is produced by adding fondant and crystallizing, then adding gelatin, fragrance and the like, mixing and molding.
Thus, what is generally called yogurt candy is a very nutritious candy, together with a large amount of added sugar and lactose, milk fat, milk protein, ash, vitamins and the like contained in milk.
[0002]
[Problems to be solved by the invention]
In recent years, caries-inducing properties of natural sweeteners such as sugar have become a problem, and overnutrition has also become a problem. In candy, there has been a demand for eliminating natural sugars such as sugar, lactose and starch syrup if possible. It is awake.
Then, the inventor of the present invention first invented a sugarless milk candy containing almost no lactose. (Japanese Patent Application No. 8-129225)
An object of the present invention is to eliminate sugars such as lactose and sugar even in fermented milk candy, that is, yogurt candy or kefir candy.
[0003]
[Means for Solving the Problems]
In the present invention,
1. Lactose separated milk from skim milk or skim milk, or whole fat milk reduced and reduced, or mixed milk of skim concentrated milk and fresh cream or / and butter, or powdered reduced skim Using a mixed milk of milk and fresh cream or / and butter,
2. Fermented by lactic acid bacteria or kefir starter, giving the taste and aroma of fermentation,
3. Add reduced maltose syrup or reduced syrup or lactitol instead of sugar to this fermented milk, concentrate to a condensed milk-like concentrate,
4. Substantially by adding reduced palatinose or lactitol, mannitol, xylitol, reduced syrup, instead of sugar to this condensed milk-like concentrate, instead of reduced maltose syrup or / and reduced syrup or / and indigestible dextrin or / and / or polydextrose. Thus, a fermented milk candy (sugarless yogurt candy or sugarless kefir candy) containing 0.5% or less of saccharides could be produced.
[0004]
The present invention relates to a full-fat concentrated milk obtained by separating lactose from cow's milk or skim milk, or a whole-fat milk powdered and reduced, or a mixed milk of skim-concentrated milk and fresh cream or / and butter, or powder The emulsifier and the like are added to the mixed skimmed skim milk and fresh cream or / and butter, and sterilization and temperature adjustment are performed, and then fermented concentrated milk or fermented reduced milk obtained by adding and fermenting lactic acid bacteria or kefir starter is heated. After homogenization, reduced maltose syrup or reduced syrup or lactitol is added and sterilized, and reduced palatinose or lactitol, mannitol, xylitol and reduced maltose syrup or reduced lactose fermented concentrated milk (condensed milk-like concentrate) is obtained. Add reduced starch syrup or / and indigestible dextrin or / and polydextrose, etc., add fats and oils, emulsifier, etc. to the heated liquid (110 ° C to 115 ° C) and mix to reduce. Manufacture of sugarless fermented milk candy (sugarless yogurt candy or sugarless kefir candy) characterized by mixing the obtained dough with an acidulant, flavor, colorant, etc., cooling and controlling the temperature, and molding. It is about the method.
[0005]
In addition, the present invention, a milk or skim milk is treated with a UF membrane to reduce the lactose content to about 0.6% or less, full fat concentrated milk, or powdered and reduced whole fat milk, or Emulsifiers, etc., with a mixture of skim-concentrated milk with reduced lactose content of about 0.6% or less and fresh cream or / and butter, or a mixed milk of powdered and reduced skim milk with fresh cream or / and butter After sterilization and temperature regulation, fermented concentrated milk or fermented reduced milk obtained by adding and fermenting lactic acid bacteria or kefir starter is heated and homogenized, and then 66 kg of reduced maltose syrup or 70 kg of reduced syrup per 100 kg of fermented concentrated milk. Alternatively, 82 Kg of lactitol is added and sterilized, and about 2/3 to 1/2, or 22 Kg of reduced maltose syrup or 24 Kg of reduced syrup or 27 Kg of lactitol per 100 Kg of fermented reduced milk is added and sterilized, and about 1/3 to 1 Reduced palatinose or lactitol or / and mannitol or / and / or xylitol or / and reduced maltose starch syrup or / and reduced starch syrup or / and / or hardly digested low-lactose fermented concentrated milk (condensed milk-like concentrate) obtained by concentrating under reduced pressure to 3.5. Dextrin or / and polydextrose, etc., add fats and oils, an emulsifier, etc. to the heated liquid (110 ° C. to 115 ° C.), concentrate under reduced pressure to a water content of 8% or less, and add sugar alcohol fondant or mannitol to the resulting dough. Add powder, crystallize at about 50 ° C for 12 hours, mix gelatin, sour, flavor, flavor, color, high sweetness, etc. The present invention relates to a method for producing a sugarless fermented milk candy (sugarless yogurt candy or sugarless kefir candy). .
[0006]
In general, sugar alcohols such as sorbitol, mannitol, xylitol, maltitol, lactitol, reduced palatinose (palatinit) have almost no fermentability, are non-cariogenic, have low calories, and are used in various foods in recent years for the purpose of preventing tooth decay and dieting. Is being used for
In candy, using sugar alcohol, non-cariogenic products such as sugarless hard candy, sorbitol hard candy, sugarless soft chewing candy, sugarless gummy, etc. In terms of texture, flavor and texture, it has not yet reached the level of completion.
[0007]
Sugarless products are not yet sold as fermented milk candy, but one of the reasons is that it is extremely difficult to create the texture and texture of conventional products with sugarless. ing.
[0008]
In the present invention, milk or skim milk is treated with a UF membrane to reduce lactose from about 4.9% to about 0.6% or less. Milk), lactic acid bacteria such as Lactobacillus bulgaricus and Lactobacillus acidophilus, or kefir grain fermented by kefir grain as a kefir starter. The remaining lactose is utilized as much as possible to produce lactic acid and impart the taste and aroma of fermentation.
[0009]
The obtained low-lactose fermented concentrated milk is heated to about 60 ° C., homogenized, and 66 kg of reduced maltose syrup, 70 kg of reduced syrup or 82 kg of lactitol are added to 100 kg of fermented concentrated milk, mixed, and sterilized to about 2 kg. / 3 to 1/2 or 100 kg of fermented reduced milk, sterilized by adding 22 kg of reduced maltose syrup or 24 kg of reduced syrup or 27 kg of lactitol, and concentrated under reduced pressure to about 1/3 to 1 / 3.5. Lactose-fermented concentrated milk (condensed milk-like concentrate), to which reduced palatinose or lactitol, mannitol, xylitol and reduced maltose syrup or / and reduced syrup or / and indigestible dextrin or / and polydextrose, etc. are added, and the heated liquid is added. (110 ° C. to 115 ° C.), add fats and oils, an emulsifier, etc., concentrate under reduced pressure to a water content of about 8%, and add sugar Mixed call fondant or mannitol powder, gelatin, and flavors and other additives were mixed and crystallized or 引飴 and by 抱気 molded to a product.
[0010]
【Example】
[0011]
Embodiment 1
Whole milk enriched with 4.9% lactose and 0.6% or less lactose by applying milk to a UF membrane treatment device Lactic acid bacteria, Lactobacillus bulgaricus (Lactobacillus bulgaricus) and Lactobacillus acidophilus (Lactobacilkus acidophilus) mixed culture of 2% were added to the mixture, and the mixture was cultured at 40 ° C. for 12 hours. 66 kg of reduced maltose starch syrup or 70 kg of reduced starch syrup or 82 kg of lactitol are added to 100 kg of a 3-0.4% fermentation liquor and concentrated to about 2/3 to 1/2, and the water content is 26 to 27% and the total solid content is 74 to 73%. Low-lactose fermented concentrated milk with reduced maltose syrup of 45% and milk solids of 29% (of which lactose is about 1%) was obtained.
[0012]
Embodiment 2
Whole milk enriched with 4.9% lactose and 0.6% or less lactose by applying milk to a UF membrane treatment device 2% of kefir starter, which is a culture of kefir grain, is cultured at 25 ° C. for 3 days, and 66 kg of reduced maltose syrup or 70 Kg of reduced syrup or 82 Kg of lactitol are added to 100 kg of the obtained fermentation broth. Is added and concentrated to about 2/3 to 1/2. The water content is 26 to 27%. The total solid content is 74 to 73%. The reduced maltose syrup is 45%, and the milk solid content is 29% (the lactose is about 1%). Fermented concentrated milk was obtained.
[0013]
Embodiment 3

The above components are mixed well, heated and dissolved, and concentrated under reduced pressure to a water content of about 6% by a concentrator to obtain candy dough.
The obtained candy dough was cooled and temperature-controlled, sugar alcohol and fondant 10% (or mannitol powder 0.5%) were added, mixed well, and crystallized at about 50 ° C. for 12 hours, and then gelatin solution 3% , Flavor 0.5%, citric acid 0.3%, lactic acid 0.1%, high-intensity sweetener (aspartame) 0.002%, etc., and mix. The product was molded.
[0014]
Embodiment 4

The above ingredients are mixed well, heated and dissolved, and concentrated under reduced pressure with a concentrator to about 4% water to make candy dough.
The obtained candy dough is mixed with citric acid 0.3%, lactic acid 0.1%, fragrance 0.6%, and high sweetness sweetener (aspartame) 0.002%. The product was a yogurt hard candy or a sugarless kefir yogurt hard candy.
[0015]
【The invention's effect】
Using reduced maltose syrup, reduced syrup or lactitol for the production of low-lactose fermented concentrated milk in which lactose is assimilated by fermentation, this low-lactose fermented concentrated milk and reduced palatinose, mannitol, lactitol, xylitol and reduced maltose syrup or / and reduced By using starch syrup or / and indigestible dextrin or / and polydextrose, a sugarless yogurt candy or a sugarless kefir yogurt candy of excellent quality could be produced.

Claims (3)

1) Lactose obtained by separating lactose from cow's milk or skim milk, a) whole fat concentrated milk or whole fat milk obtained by powdering and reducing the whole fat concentrated milk, or b) powdered skim concentrated milk or this skim concentrated milk Mixed milk made by adding and mixing fresh cream and / or butter to skim milk
2) After adding an emulsifier, etc., sterilizing and adjusting the temperature,
3) Add lactic acid bacteria or kefir starter and ferment to prepare fermented concentrated milk or fermented reduced milk,
4) After heating and homogenizing the obtained fermented concentrated milk or fermented reduced milk, reduced maltose syrup, reduced syrup or lactitol is added, sterilized, and then concentrated,
5) One kind selected from c) reduced palatinose, lactitol, mannitol or xylitol, and d) reduced maltose syrup, reduced syrup, indigestible dextrin and polydextrose in the obtained low-lactose fermented concentrated milk (condensed milk-like concentrate). Add the above and heat,
6) Add fats and oils and emulsifier to the heated liquid (110 ° C to 115 ° C), mix and concentrate under reduced pressure to prepare dough,
7) Add and mix sour, flavoring and coloring agents to the obtained dough, and cool and adjust the temperature.
8) A method for producing a sugarless fermented milk candy (sugarless yogurt candy or sugarless kefir candy), which is molded. 1) Cow milk or skim milk is treated with a UF membrane to reduce lactose to about 0.6% or less. A) Full fat concentrated milk or whole fat milk obtained by powdering and reducing the whole fat concentrated milk, or b) Skim concentrated milk in which lactose has been reduced to about 0.6% or less, or mixed milk obtained by adding and mixing fresh cream and / or butter to powdered skim milk reduced and reduced from the skim milk;
2) After adding an emulsifier, etc., sterilizing and adjusting the temperature,
3) Add lactic acid bacteria or kefir starter and ferment to prepare fermented concentrated milk or fermented reduced milk,
4) After heating and homogenizing the obtained fermented concentrated milk or fermented reduced milk, 66 kg of reduced maltose starch syrup, 70 kg of reduced starch syrup or 82 kg of lactitol are added to 100 kg of the fermented concentrated milk, sterilized, and then sterilized. Either concentrate under reduced pressure to 3 to 1/2, or add 22 kg of reduced maltose syrup, 24 kg of reduced syrup or 27 kg of lactitol to 100 kg of the fermented reduced milk, sterilize, and then reduce to about 1/3 to 1 / 3.5. Concentrate under reduced pressure,
5) One kind selected from c) reduced palatinose, lactitol, mannitol or xylitol, and d) reduced maltose syrup, reduced syrup, indigestible dextrin and polydextrose in the obtained low-lactose fermented concentrated milk (condensed milk-like concentrate). Add the above and heat,
6) Add fats and oils and an emulsifier to the heated liquid (110 ° C. to 115 ° C.), mix and concentrate under reduced pressure to a water content of 8% or less to prepare a dough,
7) e) sugar alcohol fondant or mannitol powder is mixed with the obtained dough and crystallized,
8) To this dough, add one or more selected from gelatin, acidulant, flavoring agent, flavoring agent, coloring agent and high-intensity sweetener, mix and aerate as needed,
9) Molding 10) A method for producing a sugarless fermented milk candy (sugarless yogurt candy or sugarless kefir candy). A sugarless fermented milk candy (sugarless yogurt candy or sugarless kefir candy) produced according to claim 1 or 2.