JP5847389B2 - Effervescent candy - Google Patents

Description

  The present invention relates to an effervescent candy.

  In general, effervescent candy is prepared by mixing saccharides such as sugar and water, boiled by heating to evaporate the moisture, and then blended with additives such as fragrances to prepare candy dough. And cut and molded with a pressing die. Such effervescent candy dissolves with moisture such as saliva when eaten, and at the same time, the effervescent component is decomposed, resulting in a foamy feeling in the mouth.

  As such effervescent candy, various compounding prescriptions have been developed. For example, Patent Document 1 discloses a candy for throat care containing a foamable component, in which the action effect on the throat is enhanced by blending a throat active component in addition to the foamable component. Patent Document 2 discloses an effervescent candy having good storage stability and productivity by containing maltose in a specific amount in addition to the effervescent component.

Japanese Patent Laid-Open No. 2002-184 JP 2004-16073 A

  However, foaming components such as organic acids and carbonates blended with these foamable candy are kneaded into the candy dough in a powder state, so increasing the blending amount in order to give sufficient foaming, There is a possibility that the operability at the time of preparing the candy dough may be lowered and difficult to prepare, and there is still room for improvement.

  An object of the present invention is to provide an effervescent candy that can exhibit excellent foaming feeling while maintaining good productivity and storage stability.

  As a result of various studies to solve the above problems, the present inventor has found that the foaming feeling is remarkably improved by setting the erythritol content in the sugar alcohol contained in the saccharide to a specific amount, thereby completing the present invention. I came to let you.

That is, the present invention is an effervescent candy containing an effervescent component and a saccharide,
The present invention provides an effervescent candy containing 98% by mass or more of sugar alcohol in 100% by mass of the saccharide and 2 to 12% by mass of erythritol in 100% by mass of the sugar alcohol.

  According to the foamable candy of the present invention, the erythritol contained in a specific amount can bring about a strong foaming feeling in combination with the foamable component without causing a decrease in taste. In addition, since the good fluidity of the candy dough can be ensured at the time of preparation, the foamable component can be very well dispersed in the candy dough, and as a result, a very good foaming feeling can be brought about. . In addition, the preparation is easy, the shape retention is excellent, and the productivity can be improved. Furthermore, decomposition and foaming due to heat and moisture during preparation and storage can be effectively reduced, and excellent storage stability can be exhibited.

Hereinafter, the present invention will be described in detail.
The foamable candy of the present invention contains a foamable component and a saccharide. Such foaming components preferably include an organic acid and a carbonate and / or bicarbonate. Here, the organic acid is preferably an organic acid that is solid at 25 ° C., and specifically, citric acid, tartaric acid, ascorbic acid, malic acid, fumaric acid, succinic acid, malonic acid, and the like can be mentioned. Citric acid and tartaric acid are preferable, and citric acid is particularly preferable from the viewpoints of obtaining good foamability and good foaming feeling and availability.

  Examples of the carbonate and hydrogen carbonate include sodium carbonate, sodium hydrogen carbonate, potassium carbonate, potassium hydrogen carbonate, ammonium carbonate, sodium sesquicarbonate, etc., among which sodium carbonate, sodium hydrogen carbonate, and potassium carbonate are preferable. Sodium bicarbonate is preferred.

  In addition, as a carbonate and / or bicarbonate, while maintaining excellent foamability, the average particle size before mixing is 50 to 100 μm from the viewpoint of achieving good storage stability and reducing harmfulness. The thickness is preferably 80 to 100 μm. Here, the average particle size is a mass-based average particle size, and is defined as a 50% particle size in a mass-based cumulative particle size distribution. For example, according to a sieving method defined in JIS Z 8801-1, a low-tap type It is the value measured using a sieve shaker.

  The total content of the foamable component in 100% by mass of the foamable candy of the present invention is usually 1 to 30% by mass, preferably 3 to 20% by mass, from the viewpoint of obtaining sufficient foaming properties. More preferably, it is 5-15 mass%. When the content of the foamable component is within the above range, it is possible to effectively prevent a decrease in workability during the kneading of the foamable component, and to easily improve the dispersibility of the foamable component in the candy dough It becomes possible to plan. As described above, in the foamable candy of the present invention, it is possible to reduce the blending amount of the foamable component while maintaining an excellent foaming feeling, and as a result, further excellent while maintaining the excellent foaming feeling. An effervescent candy having productivity and storage stability can be realized.

  Examples of the saccharide contained in the foamable candy of the present invention include sugar alcohol, in addition to sugar, maltose, glucose, oligosaccharide and the like. Examples of the sugar alcohol include erythritol, maltitol (reduced maltose starch syrup), reduced palatinose (palatinite (registered trademark)), lactitol (reduced lactose), reduced starch syrup, sorbitol, mannitol, xylitol and the like. And the said effervescent candy contains 98 mass% or more of sugar alcohols in 100 mass% of saccharides, Preferably 98.5-100 mass%. When the content of the sugar alcohol in the saccharide is within the above range, the candy dough can be easily prepared and good storage stability can be maintained.

  The foamable candy of the present invention contains 2 to 18% by mass, preferably 3 to 15% by mass, more preferably 7 to 12% by mass of erythritol in 100% by mass of the sugar alcohol. When the content of erythritol is within the above range, good fluidity can be imparted to the candy dough, so that the preparation operation becomes easy and the foaming component can be dispersed extremely well in the candy dough. It becomes possible. Moreover, the refreshing feeling brought about by erythritol itself exerts the effect of enhancing the foaming feeling by the foaming component, and the foamability of the candy can be remarkably improved. Furthermore, good shape retention and storage stability can be maintained while effectively suppressing stickiness of the candy dough.

  The effervescent candy preferably contains reduced palatinose as a sugar alcohol other than erythritol. When the reduced palatinose is contained, the content thereof is usually 70 to 98% by weight, preferably 75 to 95% by weight, more preferably 80 to 90% by weight in 100% by mass of the sugar alcohol. When the content of the reduced palatinose is within the above range, the preparation can be performed better and the dispersibility of the foamable component in the candy dough can be further improved. Is done. Further, from the viewpoint of more effectively exerting these effects by containing reduced palatinose, the ratio of the content of the reduced palatinose and the erythritol (the content of the reduced palatinose / the content of the erythritol (mass ratio)). Is preferably 5-30, more preferably 6-20, and most preferably 7-10.

  In addition to reduced palatinose, preferred sugar alcohols other than erythritol include maltitol, which is preferable compared to other sugar alcohols in terms of fluidity and taste, and the content thereof is 100% by weight of sugar alcohol. 20 mass% or less, preferably 15 mass% or less.

  Furthermore, the foamable candy of the present invention may be added to natural oils such as spearmint oil, peppermint oil, winter green oil, sassafras oil, sage oil, eucalyptus oil, mayonnaise oil, cinnamon oil, thyme oil, lemon oil and orange oil. Perfumes and various synthetic fragrances; sweeteners such as saccharin and sucralose; and coloring agents such as Benikouji pigment, anthocyanin pigment, gardenia pigment and carotene pigment may be included.

  The effervescent candy of the present invention has a form of hard candy such as drop or candy. In the production method of the foamable candy of the present invention, the candy dough may be prepared and molded by a conventional method in the case of a substantially uniform structure.

  As a specific preparation and molding method, for example, sugar alcohols are heated and melted at 180 to 200 ° C., then the heating is stopped to lower the temperature, and when the candy dough becomes 100 ° C. or less. A method of preparing a candy dough by adding and mixing saccharides other than sugar alcohol and an effervescent component and appropriately shaping the obtained candy dough can be employed. Of the foamable components, the organic acid is added when the candy dough is 100 ° C. or lower, and the carbonate and / or bicarbonate is added and mixed when the candy dough is 70 ° C. or lower. Further, when blending a flavoring agent, a sweetening agent, a coloring agent, a throat active ingredient, or the like, it may be added and mixed at an appropriate timing in accordance with the characteristics of each ingredient.

  EXAMPLES Hereinafter, although this invention is demonstrated concretely based on an Example, this invention is not limited to these Examples.

[Examples 1 to 4 and Comparative Examples 1 to 5]
Each candy dough was prepared according to the composition shown in Tables 1 and 2, and a spherical effervescent candy in which the effervescent component was contained substantially uniformly in the formed candy dough was obtained. Specifically, first, sugar alcohols are boiled at 180 ° C. to prepare a candy dough, then this is cooled, and when it becomes 100 ° C. or less, a flavor and sweetener (sucralose) are added and mixed. . Subsequently, citric acid was added and mixed. When the temperature reached 70 ° C. or lower, sodium bicarbonate was added and mixed. The obtained candy dough was cut into a predetermined amount and molded into a spherical shape.
In addition, it was 90 micrometers when the average particle diameter before addition of the sodium hydrogencarbonate used was measured with the low tap type sieve shaker according to the sieving method prescribed | regulated to JISZ8801-1.

[Evaluation method]
About each obtained candy, according to the following method, each evaluation of productivity, storage stability, a feeling of foaming, and taste was performed. The results are shown in Tables 1-2.

(1) Productivity: 30 to 60 minutes after candy molding, the appearance when the candy temperature was lowered to room temperature was observed, and the shape retention was evaluated. The better the shape retention, the higher the productivity.
○: Keeping a spherical shape
Δ: Spherical shape is broken compared to immediately after molding (deformed into a dome shape by softening)
X: Severe softening, difficult to mold, or sphere shape collapsed immediately after molding

(2) Storage stability: Each candy was individually wrapped with an aluminum laminate film, and the spherical diameter before and after storage for 6 months in a 30 ° C. room was measured with a caliper.
○: Change rate is within 5%
×: Change rate exceeds 5%

(3) Foaming feeling: Four people tasted and evaluated the foaming feeling. Tables 1 and 2 show the evaluation with the largest number of people.
A: A feeling of foaming is considerably stronger than in Comparative Example 1.
○: Feeling of foaming stronger than Comparative Example 1
X: Compared with Comparative Example 1, the foaming feeling is comparable or less

(4) Taste: Four people tasted and evaluated the taste, and Tables 1 and 2 show the evaluation with the largest number of people.
○: Although the foaming feeling was strongly felt as compared with Comparative Example 1, the taste was good.
X: The foaming feeling was comparable or lower than that of Comparative Example 1, and the taste was unsatisfactory.

  According to the said result, the candy of Examples 1-4 compared with those of Comparative Examples 1-5, maintaining good productivity and storage stability while exhibiting an excellent foaming feeling, and having a good taste. I know that there is. In particular, in Comparative Example 4, the candy was softened and deformed, and further, the foamable component was decomposed along with the softening, so the foaming feeling and taste at the time of tasting were not good.

Claims (4)

An effervescent candy containing an effervescent component and a saccharide,
In 100% by mass of the saccharide, 98% by mass or more of sugar alcohol is contained,
100% by mass of the sugar alcohol contains 3-12% by mass of erythritol and 70-95 % by mass of reduced palatinose, and the mass ratio of the content of the reduced palatinose and the erythritol (content of reduced palatinose / erythritol Effervescent candy whose content is 6-30. The foamable component comprises an organic acid and a carbonate and / or bicarbonate;
The effervescent candy according to claim 1, wherein the effervescent candy is contained in an amount of 1 to 30% by mass in 100% by mass of the total effervescent candy.   The foamable candy according to claim 1 or 2, wherein the content of maltitol in the sugar alcohol is 20% by mass or less.   Claims obtained from candy dough prepared by adding and mixing sugars other than sugar alcohol and foamable components at the time when the temperature is lowered to 100 ° C or lower after sugar alcohols are heated and melted at 180 to 200 ° C. The effervescent candy as described in any one of 1-3.