JP3809132B2 - candy - Google Patents
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- JP3809132B2 JP3809132B2 JP2002174401A JP2002174401A JP3809132B2 JP 3809132 B2 JP3809132 B2 JP 3809132B2 JP 2002174401 A JP2002174401 A JP 2002174401A JP 2002174401 A JP2002174401 A JP 2002174401A JP 3809132 B2 JP3809132 B2 JP 3809132B2
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Description
【0001】
【発明の属する技術分野】
本発明は、保存安定性の良好な発泡性成分含有キャンディに関する。
【0002】
【従来の技術及び発明が解決しようとする課題】
一般にキャンディは、砂糖と水飴(麦芽糖水飴)と水を混ぜ、120℃程度で煮詰めて、水分(水+水飴中の水)を蒸発させ、高温高粘度状態の飴生地を作成して100℃程度で香料などの添加物を配合、混合し、押し型により切断・成型を行うことにより製造される。
【0003】
一方、キャンディに発泡性成分を含有させると唾液の分泌が促進され、かつムチンの分泌も促進されることから、口腔内及びのどの乾燥症状の緩和や、口腔内及びのどの殺菌に有用であることが知られている(特開2002−184)。このような発泡性キャンディの製造にあたっては、香料だけでなく、粉体である有機酸と炭酸水素ナトリウム等を添加する必要があり、少なくとも炭酸水素ナトリウムは、その分解反応抑制のため、70℃以下の低温で粉体の状態で飴生地に練り込む必要がある。よって、発泡性キャンディの場合、低温と粉体の効果により、粘度が高くなりやすく、炭酸水素ナトリウムの混合・練り込みが容易でない。また、発泡性キャンディのように粉体を多く含有する場合、キャンディ中の飴生地の割合が相対的に少なくなり、粉体同士の弱い接着の部分が多くなることから、キャンディ自体の保形性が著しく低くなるという問題があった。
【0004】
従って本発明の目的は、保存安定性及び生産性の良好な発泡性成分含有キャンディを提供することにある。
【0005】
【課題を解決するための手段】
そこで本発明者は、上記課題を解決すべく種々検討したところ、糖類中の麦芽糖類の含有率を25重量%以下に調整すれば、十分量の発泡性成分を含有し、かつ生産性及び保存性の良好なキャンディが得られることを見出した。
【0006】
すなわち、本発明は、発泡性成分及び糖類として糖アルコールのみを含有するキャンディであって、糖アルコール中のマルチトールの含有率が10〜25重量%であるキャンディを提供するものである。
【0007】
【発明の実施の形態】
本発明のキャンディは、発泡性成分と糖類を含有するキャンディである。糖類としては、糖アルコールが挙げられる。ここで糖アルコールとしては、マルチトール(還元麦芽糖)、パラチニット(還元パラチノース)、ラクチトール(還元乳糖)、還元水飴、エリスリトール、ソルビトール、マンニトール、キシリトール等が挙げられ、このうちマルチトール及びパラチニットが好ましい。
【0008】
本発明においては糖アルコール中のマルチトールの含有率が25重量%以下であることが生産性及び保存安定性の点から必要である。この含有率が25重量%を超えると保存安定性が低下する。マルチトールの好ましい含有率は0〜25重量%であり、より好ましい含有率は5〜25重量%、特に好ましい含有率は10〜25重量%である。
【0009】
また、本発明キャンディ中の糖類の合計含有量は35〜95重量%、さらには50〜90重量%、特に70〜80重量%が好ましい。
【0010】
本発明のキャンディに用いられる発泡性成分としては、有機酸と炭酸塩又は炭酸水素塩との組み合せが好ましい。ここで有機酸としては、クエン酸、酒石酸、アスコルビン酸、リンゴ酸、フマル酸、コハク酸、マロン酸等が挙げられる。炭酸塩又は炭酸水素塩としては炭酸ナトリウム、炭酸水素ナトリウム、炭酸カリウム、炭酸水素カリウム、炭酸アンモニウム、セスキ炭酸ナトリウム等が挙げられ、このうち炭酸ナトリウム、炭酸水素ナトリウム、炭酸カリウムが特に好ましい。
【0011】
本発明のキャンディ中の発泡性成分の含有量は、十分な発泡性を得る観点から、キャンディ中、有機酸と炭酸塩又は炭酸水素塩との合計で、1〜60重量%、さらに5〜40重量%、特に5〜30重量%が好ましい。
【0012】
また、本発明のキャンディには、さらにのど作用性成分を含有させてもよい。のど作用性成分としては、医薬品製造指針記載の鎮咳去痰薬、各種生薬、ハーブ類、ハチミツ、プロポリス、キチン、キトサン、唾液含有成分が使用できる。ここで鎮咳去痰薬としては、デキストロメトルファンフェノールフタリン塩、塩酸メチルエフェドリン、グアヤコールスルホン酸カリウム、グアイフェネシン、クレゾールスルホン酸カリウム、塩化セチルピリジニウム、塩化デカリニウム、塩酸クロルヘキシジン、ノスカピンが特に好ましい。
【0013】
生薬としては、オウヒ、カンゾウ、キキョウ、シャゼンシ、シャゼンソウ、セネガ、アセンヤク、ウイキョウ、カロニン、ケイヒ、ショウキョウ、ソウハクヒ、ソヨウ、チクセツニンジン、チンピ、マオウ、ナンテンジツ、オンジ、セキサン、トコン、バイモ、オウゴン、ゴオウ、ゴミン、サイシン、シオン、ジャコウ、シャジン、ニンジン、バクモンドウ、ハンゲなどが挙げられる。
【0014】
ハーブとは食用の有用植物のことであり、特にスペアミント、ペパーミント、ウインターグリーン、サッサフラス、丁子、セージ、ユーカリ、マヨナラ、肉桂、タイム、ティーツリー、紫蘇、エキナセア、甜茶、羅漢果、ピーパーミー、カリン、高麗人参、麗芝、キンカン、ダイコン、ヨモギ、サポニン、ビワ、オオバコ、ウイキョウ、生姜、イチョウ、サフラン、ナツメ及びこれらのチップ、粉末、汁、抽出物が良い。また、メントール、シネオール、アネトール、カルボン等のこれらハーブの成分を用いてもよい。
【0015】
唾液含有成分としては、ムチン、分泌型IgA、分泌型IgM、イゾチーム、ラクトフェリン、ペルオキシダーゼ、カリクレイン、フコースリッチ糖タンパク、フィブロネクチン、プロリンリッチ糖タンパク、α−アミラーゼ、スタセリン、ヒスチジンリッチタンパクインベルターゼ、デキストラナーゼ、グリコシダーゼ、エストロゲン、プロゲスティン、アンドロゲン、コルチコステロイド、チロキシン、メラトニンなどがある。
【0016】
これらののど作用性成分の含有量は、キャンディ中0.05〜5重量%、特に0.1〜2重量%が好ましい。ここで、これらの成分の含有量は、抽出物等の場合には乾燥固形分換算である。
【0017】
本発明のキャンディは、ドロップ、アメ等のハードキャンディの形態である。
【0018】
本発明キャンディ中に発泡性成分は略均一に含有していてもよいが、発泡性成分含有部と非含有部とで構成され、当該発泡性成分含有部が先に溶解終了するように処方されていてもよい。
【0019】
発泡性成分含有部と非含有部とを区分する手段としては、例えば上層と下層、上層、中層、下層などのように積層構造としてもよい。また、内層とその周囲を覆う外層を有する被覆型キャンディとしてもよい。さらにはブロック状、柱状、球状等の部分を一部に含む構造のキャンディとしてもよい。
【0020】
発泡性成分含有部と非含有部との割合は特に制限されないが、含有部:非含有部(重量比)が0.1:1〜1:0.1、特に0.4:1〜1:0.4であることが好ましい。
【0021】
本発明のキャンディの製造法は略均一構造の場合は常法により、また積層構造の場合には発泡性成分含有部と非含有部とをそれぞれ調製後積層するのが好ましい。また、被覆型キャンディの場合には、発泡性成分非含有部を調製後その上に発泡性成分含有部を被覆するのが好ましい。
【0022】
【実施例】
実施例1〜3及び5は、特許請求の範囲外の参考例である。
実施例1〜5及び比較例1、2
(1)飴生地作成時の糖添加量を表1に示す。次の手順でキャンディを製造した。
【0023】
【表1】
【0024】
(注1):使用した水飴のBrix値は80%である。従って、飴中の麦芽糖(還元麦芽糖含む)(g)=水飴(還元麦芽糖水飴含む)(g)×0.8。
(注2):含有する糖類中の麦芽糖類の割合=飴中の麦芽糖(還元麦芽糖含む)(g)/(砂糖あるいはパラチニット(g)+飴中の麦芽糖(還元麦芽糖含む)(g))×100。
(注3):実施例1、2、3比較例1、2の煮詰め温度は120℃、実施例4、5の煮詰め温度は180℃。
【0025】
(2)香料添加
飴生地を冷やし、100℃以下になった時点で、オレンジ香料を飴生地重量に対して0.2重量%添加、混合した。
【0026】
(3)有機酸、炭酸水素ナトリウム添加
香料に続いて下記の量のクエン酸を添加混合、70℃以下になった時点で、表2の量の炭酸水素ナトリウムを添加混合を行った。すべて、作成後の発泡性キャンディでクエン酸20重量%、炭酸水素ナトリウム20重量%となる量である。
【0027】
【表2】
【0028】
(4)成型
(3)の生地を所定量に切断、所定の金型により成型を行った。
【0029】
試験例
上記実施例1〜5、比較例1、2の保存性及び生産性を評価した。
(1)保存性:アルミラミネートフィルムで発泡性キャンディを個装し、40℃、湿度80%室内で保存し、外観の変化を観察した。
(2)生産性:金型による成型時にキャンディに欠けや割れが発生する程度を評価した。(良好:欠けや割れの発生率が1%未満、やや難:欠けや割れの発生率が1%以上10%未満、難:欠けや割れの発生率が10%以上)
結果を表3に示す。
【0030】
【表3】
【0031】
【発明の効果】
本発明によれば、発泡性成分を有効量含有しつつ、保存安定性及び生産性の良好なキャンディが提供できる。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a foamable component-containing candy having good storage stability.
[0002]
[Prior art and problems to be solved by the invention]
In general, candy is mixed with sugar, starch syrup (malt sugar syrup) and water, boiled at around 120 ° C to evaporate the water (water + water in the syrup) and create a high temperature and high viscosity cocoon dough at around 100 ° C. It is manufactured by blending and mixing additives such as fragrances, and cutting and molding with a pressing die.
[0003]
On the other hand, when a foaming ingredient is included in candy, secretion of saliva is promoted and mucin secretion is also promoted, which is useful for alleviating dry symptoms of the oral cavity and throat and sterilizing the oral cavity and throat. It is known (Japanese Patent Laid-Open No. 2002-184). In the production of such effervescent candy, it is necessary to add not only a fragrance but also an organic acid that is a powder, sodium hydrogen carbonate, etc., and at least sodium hydrogen carbonate is 70 ° C. or less in order to suppress its decomposition reaction. It is necessary to knead the koji dough in the powder state at a low temperature. Therefore, in the case of an effervescent candy, the viscosity tends to increase due to the effect of low temperature and powder, and mixing and kneading of sodium bicarbonate is not easy. In addition, when containing a large amount of powder like effervescent candy, the proportion of the koji dough in the candy is relatively reduced, and the portion of weak adhesion between the powders is increased, so that the shape retention of the candy itself There was a problem that becomes extremely low.
[0004]
Accordingly, an object of the present invention is to provide a foamable component-containing candy having good storage stability and productivity.
[0005]
[Means for Solving the Problems]
Therefore, the present inventor has made various studies to solve the above problems. As a result, if the maltose content in the saccharide is adjusted to 25% by weight or less, a sufficient amount of the foamable component is contained, and productivity and storage are maintained. It has been found that candy having good properties can be obtained.
[0006]
That is, this invention provides the candy which contains only sugar alcohol as a foamable component and saccharides , Comprising: The content rate of maltitol in sugar alcohol is 10-25 weight% .
[0007]
DETAILED DESCRIPTION OF THE INVENTION
The candy of this invention is a candy containing a foamable component and saccharides. Examples of the saccharide include sugar alcohol. Examples of the sugar alcohol include maltitol (reduced maltose), palatinit (reduced palatinose), lactitol (reduced lactose), reduced starch syrup, erythritol, sorbitol, mannitol, xylitol, and the like, among which maltitol and palatinit are preferable.
[0008]
In the present invention, it is necessary from the viewpoint of productivity and storage stability that the content of maltitol in the sugar alcohol is 25% by weight or less. When this content exceeds 25% by weight, the storage stability is lowered. The preferred content of maltitol is 0 to 25% by weight, the more preferred content is 5 to 25% by weight, and the particularly preferred content is 10 to 25% by weight.
[0009]
Moreover, the total content of saccharides in the candy of the present invention is preferably 35 to 95% by weight, more preferably 50 to 90% by weight, and particularly preferably 70 to 80% by weight.
[0010]
As the foamable component used in the candy of the present invention, a combination of an organic acid and a carbonate or bicarbonate is preferable. Examples of the organic acid include citric acid, tartaric acid, ascorbic acid, malic acid, fumaric acid, succinic acid, and malonic acid. Examples of the carbonate or bicarbonate include sodium carbonate, sodium bicarbonate, potassium carbonate, potassium bicarbonate, ammonium carbonate, sodium sesquicarbonate, and the like, among which sodium carbonate, sodium bicarbonate, and potassium carbonate are particularly preferable.
[0011]
The content of the foamable component in the candy of the present invention is 1 to 60% by weight, more preferably 5 to 40% in total from the organic acid and the carbonate or bicarbonate in the candy from the viewpoint of obtaining sufficient foamability. % By weight, especially 5 to 30% by weight is preferred.
[0012]
The candy of the present invention may further contain a throat active ingredient. As the throat active ingredient, antitussive expectorant, various herbal medicines, herbs, honey, propolis, chitin, chitosan and saliva-containing ingredients described in the pharmaceutical production guidelines can be used. Here, as the antitussive expectorant, dextromethorphan phenolphthaline salt, methyl ephedrine hydrochloride, potassium guaiacol sulfonate, guaifenesin, potassium cresolsulfonate, cetylpyridinium chloride, decalinium chloride, chlorhexidine hydrochloride, and noscapine are particularly preferable.
[0013]
Herbal medicines include scotch, licorice, pygmy, shazenshi, shazensou, senega, asenyaku, fennel, caroten, keihi, ginger, sakuhaku, soyo, chikutsuninjin, chimpi, mao, nantenjitsu, onji, sekisan, tokon, baimo, ougon , Gooh, Gomin, Saisin, Zion, Musk, Shajin, Carrot, Bacmond, Hange and the like.
[0014]
Herbs are useful edible plants, especially spearmint, peppermint, winter green, sassafras, clove, sage, eucalyptus, mayonnaise, meat katsura, thyme, tea tree, shiso, echinacea, strawberry tea, rahan fruit, peppermy, karin, korai Ginseng, turf, kumquat, Japanese radish, mugwort, saponin, loquat, psyllium, fennel, ginger, ginkgo, saffron, jujube and their chips, powder, juice and extract are good. In addition, components of these herbs such as menthol, cineole, anethole, and carvone may be used.
[0015]
Saliva-containing components include mucin, secretory IgA, secretory IgM, izozyme, lactoferrin, peroxidase, kallikrein, fucose rich glycoprotein, fibronectin, proline rich glycoprotein, α-amylase, staserine, histidine rich protein invertase, dextranase , Glycosidase, estrogen, progestin, androgen, corticosteroid, thyroxine, melatonin and so on.
[0016]
The content of these throat active ingredients is preferably 0.05 to 5% by weight, particularly 0.1 to 2% by weight in the candy. Here, the content of these components is in terms of dry solid content in the case of an extract or the like.
[0017]
The candy of the present invention is in the form of hard candy such as drop or candy.
[0018]
Although the foamable component may be contained substantially uniformly in the candy of the present invention, it is composed of a foamable component-containing part and a non-containing part, and is formulated so that the foamable component-containing part is first dissolved. It may be.
[0019]
As a means for distinguishing the foamable component-containing portion and the non-containing portion, for example, a laminated structure such as an upper layer and a lower layer, an upper layer, a middle layer, or a lower layer may be used. Moreover, it is good also as a covering type candy which has an outer layer which covers the inner layer and its circumference | surroundings. Furthermore, it is good also as a candy of the structure which includes parts, such as a block shape, a column shape, and spherical shape, in part.
[0020]
The ratio of the foaming component-containing part and the non-containing part is not particularly limited, but the containing part: non-containing part (weight ratio) is 0.1: 1 to 1: 0.1, particularly 0.4: 1 to 1: It is preferable that it is 0.4.
[0021]
The candy production method of the present invention is preferably prepared by a conventional method in the case of a substantially uniform structure, and in the case of a laminated structure, the foamable component-containing part and the non-containing part are preferably prepared and then laminated. In the case of a coated candy, it is preferable to prepare a foaming component-free part and then coat the foaming component-containing part thereon.
[0022]
【Example】
Examples 1-3 and 5 are reference examples outside the scope of claims.
Examples 1 to 5 and Comparative Examples 1 and 2
(1) Table 1 shows the amount of sugar added when preparing the koji dough. The candy was manufactured in the following procedure.
[0023]
[Table 1]
[0024]
(Note 1): Brix value of used Minamata is 80%. Therefore, malt sugar in straw (including reduced malt sugar) (g) = syrup (including reduced malt sugar syrup) (g) x 0.8.
(Note 2): Ratio of malt saccharide in contained saccharide = malt sugar in straw (including reduced malt sugar) (g) / (sugar or palatinit (g) + malt sugar in straw (including reduced malt sugar) (g)) × 100.
(Note 3): The boiling temperature of Examples 1, 2 and 3 and Comparative Examples 1 and 2 is 120 ° C, and the boiling temperature of Examples 4 and 5 is 180 ° C.
[0025]
(2) When the perfume-added koji dough was cooled to 100 ° C. or less, the orange perfume was added and mixed in an amount of 0.2% by weight based on the koji dough weight.
[0026]
(3) The following amount of citric acid was added and mixed following the organic acid and sodium bicarbonate-added fragrance, and when the temperature reached 70 ° C. or less, the amount of sodium bicarbonate in Table 2 was added and mixed. All of these amounts are 20% by weight of citric acid and 20% by weight of sodium bicarbonate in the foamed candy after preparation.
[0027]
[Table 2]
[0028]
(4) Molding (3) The dough was cut into a predetermined amount and molded with a predetermined mold.
[0029]
Test Example The preservability and productivity of Examples 1 to 5 and Comparative Examples 1 and 2 were evaluated.
(1) Preservability: The foamed candy was individually packaged with an aluminum laminate film, stored in a room at 40 ° C. and a humidity of 80%, and changes in appearance were observed.
(2) Productivity: The degree of occurrence of chipping or cracking in the candy during molding with a mold was evaluated. (Good: occurrence rate of chipping or cracking is less than 1%, somewhat difficult: occurrence rate of chipping or cracking is 1% or more and less than 10%, difficulty: occurrence rate of chipping or cracking is 10% or more)
The results are shown in Table 3.
[0030]
[Table 3]
[0031]
【The invention's effect】
ADVANTAGE OF THE INVENTION According to this invention, a candy with favorable storage stability and productivity can be provided, containing an effective amount of a foamable component.
Claims (2)
Priority Applications (1)
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JP2002174401A JP3809132B2 (en) | 2002-06-14 | 2002-06-14 | candy |
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JP2002174401A JP3809132B2 (en) | 2002-06-14 | 2002-06-14 | candy |
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JP2004016073A JP2004016073A (en) | 2004-01-22 |
JP3809132B2 true JP3809132B2 (en) | 2006-08-16 |
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JP2002174401A Expired - Fee Related JP3809132B2 (en) | 2002-06-14 | 2002-06-14 | candy |
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Families Citing this family (9)
Publication number | Priority date | Publication date | Assignee | Title |
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JP4216208B2 (en) * | 2004-02-26 | 2009-01-28 | サラヤ株式会社 | Low energy candy |
JP5179705B2 (en) * | 2005-03-31 | 2013-04-10 | 三星食品株式会社 | Novel candy composition and novel candy using the same |
JP5002623B2 (en) * | 2009-07-28 | 2012-08-15 | ユーハ味覚糖株式会社 | Propolis-containing candy |
JP5251848B2 (en) * | 2009-11-30 | 2013-07-31 | ユーハ味覚糖株式会社 | Crystal type candy |
JP5847389B2 (en) * | 2010-10-27 | 2016-01-20 | 花王株式会社 | Effervescent candy |
JP5771983B2 (en) * | 2010-12-27 | 2015-09-02 | ユーハ味覚糖株式会社 | Hard candy-containing gummy candy and method for producing the same |
JP5876660B2 (en) * | 2011-03-29 | 2016-03-02 | 株式会社明治 | Hard candy containing high-pressure gas-filled candy and method for producing the same |
JP6397177B2 (en) * | 2013-10-25 | 2018-09-26 | 春日井製菓相生株式会社 | Multi-region confectionery and manufacturing method thereof |
JP2020103185A (en) | 2018-12-27 | 2020-07-09 | 花王株式会社 | Effervescent oral tablets contained in sealed container |
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2002
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