JP3663252B2 - Fondant and manufacturing method thereof - Google Patents

Description

[0001]
BACKGROUND OF THE INVENTION
[0002]
The present invention relates to a fondant mainly composed of maltitol and a manufacturing method thereof.
[0003]
[Prior art and problems to be solved by the invention]
[0004]
Fondant is made by boiling down sugar and then cooling, kneading well to precipitate fine crystals and finishing it pure white, and it can be coated on confectionery, bread, etc. to give sweetness and be used as a decoration material It is also used as a seed for soft candy.
[0005]
However, in recent years, fondant using sugar as a raw material tends to be disliked because it causes tooth decay and adult disease due to excessive sugar consumption.
[0006]
So far, as fondant using raw materials other than sugar, fondant using xylitol (JP-A-7-155109) and fondant using lactitol (JP-A 64-2534) have been reported. .
[0007]
However, since xylitol is too crystalline, it is difficult to prepare the fine crystals required for fondant, and it does not become a smooth and soft fondant like fondant prepared from sugar.
[0008]
For this reason, it has been necessary to add non-crystalline saccharides such as starch syrup, dietary fiber, and high-molecular polysaccharides to xylitol to suppress the growth of xylitol crystals.
[0009]
In addition, since the sweetness of lactitol is 1/3 of that of sugar, if you need a sweetness equivalent to that of sugar, you need to add another high-intensity sweetener and the taste is different from that of sugar. Neither was satisfactory.
[0010]
On the other hand, maltitol is used as a sugar substitute in foods for the following reasons.
(1) The sweetness of maltitol is close to that of sugar, and has a mild and mild aftertaste.
(2) It is a low calorie food material compared to sugar and chickenpox.
(3) Maltitol is less hygroscopic and can be used in foods that do not absorb moisture.
(4) Maltitol is difficult to ferment and suppresses fermentation by mold, yeast, and bacteria, and exerts an effect on shelf life of food.
(5) Maltitol metabolism does not require insulin and can be used as a sugar metabolite for diabetic patients.
(6) Maltitol has a function of suppressing body fat accumulation.
(7) Maltitol does not promote dental caries because it is not enzymatically affected by oral bacteria.
[0011]
As an example of producing fondant from maltitol as a raw material, there is JP-A-57-134498, but as described in the publication, anhydrous crystalline maltitol powder obtained by a honey method or concentrated maltitol solution is used. Fondant using seeds such as anhydrous crystalline maltitol powder that has been crystallized and solidified and then crushed and dried with a cutting pulverizer, or anhydrous crystalline maltitol prepared by spray drying a mass kit of anhydrous crystalline maltitol crystals. In order to proceed with crystallization after seed addition, anhydrous crystalline maltitol must be added, and the prepared fondant may solidify into a block shape during storage, or candy As a result, it was hardened as a fondant.
[0012]
The object of the present invention is to provide a good fondant using maltitol as an alternative to sugar.
[0013]
[Means for Solving the Problems]
[0014]
As a result of diligent studies to solve the above-mentioned problems, the present inventors have used maltitol having a relatively high maltitol content in a solid material as a raw material, and drying and drying fondant mainly composed of maltitol prepared in advance. By adding the pulverized product as a seed, it is soft with the same smooth texture as fondant prepared from sugar, the fine crystals in the fondant are stable and stable, and the properties of maltitol are added. The present invention was completed by successfully producing the fondant.
[0015]
That is, according to the present invention, a seed prepared by drying and pulverizing a fondant mainly composed of maltitol in advance after cooling the maltitol aqueous solution and then cooling is 0.1% with respect to the weight of the boiled liquid. Fondant manufactured by adding and kneading at 10 wt%.
[0016]
Second, the fondant according to the first aspect, wherein the maltitol content in the solid matter of the aqueous maltitol solution is 92% by weight or more, preferably 98% by weight or more.
[0017]
Thirdly, the maltitol content of the seed to be kneaded is 92% by weight or more, preferably 98% by weight or more.
[0018]
Fourthly, after the maltitol aqueous solution is boiled, the seed prepared by drying and pulverizing the fondant mainly composed of maltitol is 0.1 to 10% by weight with respect to the weight of the boiled liquid while cooling. A method for producing fondant, which is additionally kneaded.
[0019]
Fifth, the method for producing fondant according to the fourth aspect, wherein the maltitol content in the solid material of the maltitol aqueous solution is 92% by weight or more, preferably 98% by weight or more.
[0020]
Sixth, the method for producing fondant according to any one of the fourth or fifth, wherein the maltitol content of the seed to be kneaded is 92% by weight or more, preferably 98% by weight or more.
[0021]
DETAILED DESCRIPTION OF THE INVENTION
[0022]
The contents of the present invention will be described in detail below.
[0023]
The maltitol that can be used as the raw material of the fondant of the present invention is not limited to the origin and production method of the raw material, but it is sufficient that the maltitol content in the solid content is 92% by weight or more. A maltitol content of 98% by weight or more is preferable because the production time of fondant can be shortened, and it can be used in liquid or powder form.
[0024]
In the present invention, maltitol dissolved in water is boiled at a concentration of 80 to 90% by weight, preferably 85 to 88% by weight.
[0025]
The seed added in the present invention is prepared by boiling maltitol having a maltitol content of 92% by weight or more, preferably 98% by weight or more in a solid substance at a concentration of 80 to 90% by weight, and then adding the seed without stirring. However, the fondant obtained by cooling to room temperature is dried and crushed.
[0026]
The seed particle size is preferably 50 mesh or less.
[0027]
Moreover, what dried and grind | pulverized the fondant mainly composed of maltitol manufactured by the method of the present invention can be employed as the seed of the present invention.
[0028]
In the production of the fondant of the present invention, the seed is added in the range of 0.1 to 10% by weight, preferably 1 to 5% by weight, based on the weight of the boiled liquid.
[0029]
If the amount added is less than 0.1% by weight, the growth of fine crystals is poor and it takes time to produce fondant. If it is more than 10% by weight, fondant can be produced but a large amount of seed is required. It is economically disadvantageous.
[0030]
Conventionally, the conditions for producing fondant using sugar as a raw material can be used as they are for the cooling temperature, the stirring speed, etc. of the boiled liquid during the production of fondant, which are other production conditions.
[0031]
The fondant of the present invention can be pre-added with a high-intensity sweetener (for example, stevioside, aspartame, saccharin, etc.), a colorant, a flavor, etc. for the purpose of imparting taste and flavor.
[0032]
The contents of the present invention will be described more specifically with reference to the following examples and comparative examples, but the present invention is not limited by the following examples. In the following examples and comparative examples, “%” represents “% by weight” unless otherwise specified.
[0033]
The fondant was stirred using a tabletop universal cooking mixer “Kenmix Aiko” (manufactured by Aikosha Seisakusho) at 120 rpm.
[0034]
[Example 1]
[0035]
(Manufacture of contrast product fondant)
[0036]
As a control, a fondant made from sugar was produced by the following method.
[0037]
To 150 g of water heated in advance, 500 g of sugar (granulated sugar manufactured by Meiji Sugar Co., Ltd.) was added, and 37.5 g of syrup (hyal maltose manufactured by Nippon Shokuhin Kako Co., Ltd.) was further added at 110 ° C. After boiled to a concentration of 87%, the mixture was gently cooled to 45 ° C. and stirred to obtain a smooth and soft good fondant in about 20 minutes.
[0038]
(Preparation of seed)
[0039]
To 150 g of preheated water, 500 g of maltitol having a maltitol content of 99.6% in the solid was added and boiled to a concentration of 85.5%. After cooling to 45 ° C. so that crystals do not precipitate on the liquid surface, stirring was started to obtain 549 g of fondant mainly composed of maltitol.
[0040]
The fondant was dried under reduced pressure and then crushed and classified to obtain 230 g (seed 1) of a 50 mesh pass seed.
[0041]
(Manufacture of fondant, mainly maltitol)
[0042]
A sugar alcohol 1.9 having a maltitol content of 96.5% in the solid substance, 0.2% sorbitol, 1.4% maltotriitol and 1.4% degree of polymerization, ie DP ≧ 4, in 150 g of preheated water 500 g of maltitol powder having a sugar composition of% was added and boiled to a concentration of 87.0%. Then, after cooling the liquid to 45 ° C., 2.5% of the seed 1 prepared above was added to the weight of the boiled liquid while stirring, and further stirring was continued. After about 45 minutes, 540 g of fondant mainly composed of maltitol. (This product 1) was obtained.
[0043]
When this embodiment product 1 was compared with the control product manufactured previously, this embodiment product 1 was a good fondant that was not inferior to the control product in both smoothness and softness.
[0044]
[Example 2]
[0045]
To 150 g of preheated water, 500 g of maltitol powder with a maltitol content of 99.6% in the solid was added and boiled to a concentration of 85.5%. After cooling to 45 ° C., stirring was started, and after 10 minutes, 1% of the seed prepared in Example 1 was added to the weight of the boiled liquid, and 552 g of Fondant (this product 2) was obtained after about 30 minutes. It was.
[0046]
This product 2 was also a high-quality fondant equivalent to the control product of Example 1.
[0047]
The product 2 was of a property that even after storage at room temperature for 2 weeks, the softness immediately after production did not change and it could be used as a rough fondant.
[0048]
[Example 3]
[0049]
(Preparation of seed)
[0050]
100 g of the fondant produced in Example 1 was dried under reduced pressure, and then pulverized and classified to obtain 45 g of a 50 mesh pass seed (seed 2).
[0051]
(Manufacture of fondant, mainly maltitol)
[0052]
To 150 g of preheated water, 500 g of maltitol powder with a maltitol content of 99.6% in the solid was added and boiled to a concentration of 85.5%. After cooling to 45 ° C., stirring was started, and after 10 minutes, 2.5% of the seed 2 prepared in this example was added to the weight of the boiled liquid, and 555 g of fondant (this product 3) )
[0053]
The product 3 was a high-quality fondant equivalent to that of Example 2 not only immediately after production but also after storage for two weeks at room temperature.
[0054]
[Comparative Example 1]
(Japanese Patent Laid-Open No. 57-134498, Supplementary Exam 1 of Example 4)
[0055]
Sugar with a concentration of 75%, a maltitol content of solids of 76.2%, other components 2.8% sorbitol, 12.3% maltotriitol and 8.7% sugar alcohol with a degree of polymerization ie DP ≧ 4 667 g of maltitol syrup having a composition was boiled to a concentration of 85.0%, cooled to 45 ° C., and stirring was started. Simultaneously with the start of stirring, as a seed, a 50-mesh pass product of anhydrous crystalline maltitol powder having a maltitol content of 99.3% in a solid produced by the honey process was added to 1.0% of the weight of the boiled liquid. Then, 100 g of anhydrous crystalline maltitol powder prepared in the same manner as the above seed was mixed and stirred at 30 ° C. to produce fondant.
[0056]
The obtained fondant was bowl-like, high in viscosity and rough, and large chunks were mixed in the fondant.
[0057]
Furthermore, when it was stored at room temperature after production, it was hardened in the form of a bowl on the next day, and it was not a property that could be used as a fondant.
[0058]
[Comparative Example 2]
(Japanese Laid-Open Patent Publication No. 57-134498, Additional Test 2 of Example 4)
[0059]
After the seed addition, fondant was produced under the same conditions as in Comparative Example 1 except that the anhydrous crystalline maltitol powder added at 30 ° C. was 200 g.
[0060]
The obtained fondant was not able to improve the viscosity and roughness pointed out in Comparative Example 1, and as with Comparative Example 1, it solidified in the form of a bowl on the next day and was not a property that could be used as a fondant.
[0061]
[Comparative Example 3]
[0062]
In Example 2, 555 g of fondant was produced under the same conditions as in Example 2 except that no seed was added.
[0063]
The obtained seed-free fondant was a slightly stiff fondant immediately after production, but it solidified into a block after two days at room temperature and was not a fondant that could withstand use.
[0064]
【The invention's effect】
[0065]
As described above, by carrying out the present invention, maltitol has low mellowness and low without impairing the sweetness, sweetness, touch and other properties of conventional fondant made from sugar. It becomes possible to produce a fondant having functions such as caloricity, non-hygroscopicity, difficult fermentation, body fat suppression function, and non-cariogenicity.

Claims (2)

After simmering maltitol aqueous solution having a maltitol content of 92% by weight or more in solids , simmering maltitol having a maltitol content of 92% by weight or more in solids at a concentration of 80 to 90% by weight while cooling. After adding the seed prepared by drying and pulverizing the fondant derived from cooling to room temperature while stirring without adding the seed, 0.1 to 10% by weight with respect to the weight of the boiled liquid and kneading them together Fondant manufactured. After simmering maltitol aqueous solution having a maltitol content of 92% by weight or more in solids , simmering maltitol having a maltitol content of 92% by weight or more in solids at a concentration of 80 to 90% by weight while cooling. After adding seeds prepared by drying and pulverizing fondant derived from cooling to room temperature while stirring without adding seeds , 0.1 to 10% by weight based on the weight of the boiled liquid is added and kneaded. A method of manufacturing a fondant characterized by the above.