JP3597659B2 - Sugarless milk candy production method - Google Patents

Description

以上をよく混合し、加熱（１１０℃〜１１５℃）後濃縮機で、水分約８％以下まで減圧濃縮し、キャンディ生地を得る。
得られたキャンディ生地に糖アルコールフォンダン（約１０％）又はマンニトール粉末（約０．５％）を加え、良く混合し、約５０℃、１２時間で結晶化させた後、香料（約０．３％）、アスパルテーム（約０．００２％）を混合し、成型して製品とした。
【００１４】
【実施例３】

以上をよく混合し、加熱溶解し、濃縮機で、水分約４％前後まで減圧濃縮し、キャンディ生地を得る。
得られたキャンディ生地を冷却調温し、香料、風味料、着色料、高甘味度甘味料等を加え、成型してシュガーレスミルクハードキャンディ製品とした。
【００１５】
【発明の効果】
低乳糖濃縮乳（練乳様組成物）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、この低乳糖濃縮乳（練乳様組成物）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ミルクキャンディを製造することができた。[0001]
TECHNICAL FIELD OF THE INVENTION
In general, milk candy is prepared by adding sugar to milk, concentrating the milk under reduced pressure to about 1 / 2.5, adding sugar, starch syrup, oil and fat, an emulsifier, etc., and further concentrating the water to about 8%. It was manufactured by shaking and molding.
As described above, ordinary milk candy was a very nutritious candy, with sugar added in a large amount and lactose contained in milk at about 4.9%.
[0002]
[Problems to be solved by the invention]
In recent years, caries-inducing properties of natural sweeteners such as sugar and starch syrup have become a problem and overnutrition has also become a problem, and even if it is possible for candy, it is hoped that natural sugars such as sugar, lactose and syrup will be eliminated if possible. A request is taking place.
[0003]
[Means for Solving the Problems]
In the present invention,
1. Using raw materials such as milk from which lactose is separated as much as possible,
2. To this raw material such as milk, add reduced maltose syrup or reduced syrup or lactitol instead of sugar, and concentrate to make low-lactose concentrated milk (condensed milk-like composition),
3. Reduced palatinose or mannitol or lactitol or xylitol is used instead of sugar in this low lactose concentrated milk (condensed milk-like composition), reduced maltose syrup or / and reduced syrup or / and indigestible dextrin or / and polydextrose instead of syrup. By adding each of them, a milk candy with a sugar and a starch syrup of 0.5% or less could be produced.
[0004]
The present invention relates to a milk or skim milk, which is subjected to lactose separation treatment, a lactose-separated whole fat concentrated milk, or a powdered and reduced whole fat milk or a lactose separated skim-concentrated milk mixed with fresh cream or / and butter. Reduced lactose starch syrup or / and reduced starch syrup or / and / or lactitol are added to milk or a mixture of powdered and reduced skim milk and fresh cream or / and butter, and concentrated under reduced pressure. Reduced palatinose or mannitol or lactitol or xylitol and reduced maltose starch syrup or / and reduced starch syrup or / and indigestible dextrin or / and / or polydextrose and oil / fat, salt and emulsifier; Sugarless milk cans characterized by mixing flavors, flavors, high-intensity sweeteners, etc. into the concentrated dough and molding it. It is a manufacturing method of I.
[0005]
Also, the present invention provides a UF membrane treatment of cow's milk or skim milk to reduce the lactose content to about 0.6%, or to reduce the lactose content of the milk or skim milk to about 0. To 100 kg of mixed milk of skimmed concentrated milk and fresh cream or / and butter reduced to 6% or mixed milk of powdered and reduced skim milk and fresh cream or / and butter, 66 kg of reduced maltose syrup or 70 kg of reduced syrup or 82 kg of lactitol are added. Then, add about 22/3 to 1/2 or reduced milk to 100 kg, add 22 kg of reduced maltose syrup, 24 kg of reduced syrup or 27 kg of lactitol, sterilize and concentrate under reduced pressure to about 1/3 to 1 / 3.5. Then, reduced palatinose or mannitol or lactitol or xylitol and reduced maltose starch syrup or / and reduced starch syrup or / and / or the like are added to the obtained low-lactose concentrated milk (condensed milk-like composition). Sugar alcohol fondant or mannitol powder is added to the dough obtained by adding, mixing and dissolving indigestible dextrin or / and / or polydextrose, oil and fat, salt, and an emulsifier, heating to 110 to 115 ° C, and concentrating under reduced pressure to a water content of about 7% or less. And then crystallizing the mixture at about 50 ° C. for 12 hours, and then mixing a flavor, a flavor, a colorant, a high-intensity sweetener, etc., and molding the sugarless milk candy. Things.
[0006]
In general, sugar alcohols such as sorbitol, mannitol, xylitol, maltitol, lactitol, and reduced palatinose (palatinit) have almost no fermentability, are non-cariogenic, have low nutritional value, and are recently variously used for the purpose of preventing tooth decay and dieting. It is being used for food.
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 using low-lactose concentrated milk (condensed milk-like composition) are not yet sold at milk candy, but it is extremely difficult to create the texture and texture of conventional products with sugarless. Is one of the causes.
[0008]
In the present invention, milk or skim milk is treated with a UF membrane to reduce about 4.9% lactose to about 0.6%, and to reduce total fat to about 0.6% (or a mixture of skim milk and fresh cream or / and butter). 66 kg of reduced maltose starch syrup, 70 kg of reduced starch syrup or 82 kg of lactitol are added to 100 kg, and the mixture is placed in a concentration kettle and concentrated under reduced pressure to about 2/3 to 1/2.
The resulting low-lactose-enriched milk (condensed milk-like composition) is low in lactose, about 1% of lactose compared to 11.0 to 12.0% of lactose of conventional condensed milk. It was close to condensed milk.
[0009]
In the present invention, lactitol, reduced palatinose and mannitol, xylitol and reduced maltose syrup or / and reduced syrup or / and / or indigestible dextrin are added to the obtained low-lactose-enriched milk (condensed milk-like composition) in place of sugar or syrup. By using and / or polydextrose, it was possible to produce a sugar-less product and at the same time to produce a conventional milk candy which is comparable in quality and texture.
[0010]
Low lactose concentrated milk (condensed milk-like composition) 35-40%, reduced palatinose 8%, mannitol 10%, reduced maltose starch syrup 40-45% and a small amount of fats and oils, salt, emulsifier are mixed, and the water content is reduced with a concentrator. Concentrate under reduced pressure to 8% or less, mix sugar alcohol fondant (about 10%) or mannitol powder (about 0.5%) with the obtained candy dough, crystallize at about 50 ° C for 12 hours, and then flavor , A flavoring agent, a high-intensity sweetener, a coloring agent and the like are mixed, and if necessary, aerated by an aeration device, and molded to obtain a product.
[0011]
【Example】
[0012]
Embodiment 1
Milk and skim milk are passed through a UF membrane treatment device, and full-fat concentrated milk containing approximately 4.9% lactose and 0.6% lactose (if skim milk is passed through a UF membrane treatment device, lactose-separated skim-free concentrated milk and raw milk Cream or / and butter mixed milk) Add reduced maltose starch syrup 66 kg, reduced starch syrup 70 kg or lactitol 82 kg to 100 kg, concentrate with a concentrator to about 2/3 to 1/2, moisture 26%, total solid content Low-lactose-enriched milk (condensed milk-like composition) having 74% of which reduced maltose syrup was 45% and milk solid content was 29% (of which lactose was about 1%) was obtained.
[0013]
Embodiment 2

The above components are mixed well, heated (110 ° C. to 115 ° C.), and then concentrated by a concentrator under reduced pressure to a water content of about 8% or less to obtain candy dough.
Sugar alcohol fondant (about 10%) or mannitol powder (about 0.5%) is added to the obtained candy dough, mixed well, crystallized at about 50 ° C. for 12 hours, and then flavored (about 0.3%). %) And aspartame (about 0.002%) were mixed and molded to obtain a product.
[0014]
Embodiment 3

The above components are mixed well, dissolved by heating, and concentrated by a concentrator under reduced pressure to a water content of about 4% to obtain candy dough.
The obtained candy dough was cooled and temperature-controlled, and a fragrance, a flavor, a coloring agent, a high-intensity sweetener, and the like were added thereto, followed by molding to obtain a sugarless milk hard candy product.
[0015]
【The invention's effect】
Reduced lactose concentrated milk (condensed milk-like composition) is produced using reduced maltose syrup or reduced syrup or lactitol, and this low lactose-enriched milk (condensed milk-like composition) and reduced palatinose, mannitol, lactitol, xylitol and reduced maltose syrup or / and By using reduced starch syrup or / and indigestible dextrin or / and polydextrose, a high quality sugarless milk candy could be produced.

Claims (3)

1) lactose-separated milk obtained by subjecting cow's milk or skim milk to lactose separation, a) low-lactose whole-fat concentrated milk or low-lactose whole-fat milk obtained by powdering and reducing the low-lactose whole-fat concentrated milk, or b) low-lactose defatted concentrated Milk or mixed milk obtained by adding and mixing fresh cream and / or butter to low-lactose defatted milk obtained by powdering and reducing low-lactose defatted concentrated milk,
2) After adding and mixing at least one selected from lactitol, reduced maltose syrup and reduced syrup, concentrated under reduced pressure to prepare low-lactose-enriched milk (condensed milk-like composition),
3) One or more selected from reduced palatinose, mannitol, lactitol, xylitol, reduced maltose syrup, reduced syrup, indigestible dextrin and polydextrose, and the resulting low-lactose-enriched milk (condensed milk-like composition); And mixed and dissolved with an emulsifier and heated, concentrated under reduced pressure to prepare the dough,
4) A method for producing a sugarless milk candy, characterized by adding and mixing a flavor, a flavor and a high-intensity sweetener to the obtained dough, and then 5) molding. 1) A milk obtained by subjecting cow's milk or skim milk to a UF membrane treatment, a) Whole fat concentrated milk having a reduced lactose content of about 0.6%, or b) Whole milk having a reduced lactose content of about 0.6% Fat-condensed milk and powdered and reduced whole-fat milk, or c) mixed milk of skim-concentrated milk and fresh cream or / and butter in which lactose content is reduced to about 0.6%, or d) lactose content of about 0% To 100 kg of powdered skim milk reduced to 6% and reduced skim milk and fresh cream or / and butter,
2) e) Add 66 kg of reduced maltose syrup, 70 kg of reduced syrup or 82 kg of lactitol, sterilize and concentrate under reduced pressure to about 2/3 to 1/2, or f) add 22 kg of reduced maltose syrup, 24 kg of reduced syrup or 27 kg of lactitol. Add, sterilize, concentrate under reduced pressure to about 1/3 to 1 / 3.5,
3) g) one or more selected from reduced palatinose, mannitol, lactitol, xylitol, reduced maltose syrup, reduced syrup, indigestible dextrin and polydextrose in the obtained low-lactose concentrated milk (condensed milk-like composition); ) Mix and dissolve oils and fats, salt and emulsifier, heat to 110 ° C to 115 ° C and concentrate under reduced pressure to a water content of about 7% or less to prepare dough.
4) Sugar alcohol fondant or mannitol powder is mixed with the obtained dough and crystallized at about 50 ° C for 12 hours, and then one or more kinds selected from flavors, flavors, colorings, and high-intensity sweeteners are added. Mix,
5) Molding 6) A method for producing sugarless milk candy. Sugarless milk candy produced according to claim 1 or 2.