JPH0358750A - Production of low caloric candy with soft center included therein - Google Patents

Abstract

PURPOSE:To obtain the title sugarless candy good in storage stability and durability by using a soft center treated with a sugar alcohol of hexose origin. CONSTITUTION:The objective candy can be obtained by using a soft center treated with a sugar alcohol of hexose origin (pref. sorbitol) and also pref. by using reducing maltose thick malt syrup, crystalline maltitol and/or another saccharide as the covering candy part.

Description

Detailed Description of the Invention (Field of Industrial Application) The present invention relates to a method for producing confectionery containing no sugar or low sugar content, and more specifically, it relates to a method for producing confectionery containing a soft center with a high moisture content such as jam. This article relates to a method for producing sugar-free candy or low-calorie candy.

The candy prepared by the method of the present invention is a novel food product previously unknown, and has the excellent feature of being stable against temperature, moisture, other external conditions, and deterioration during storage. .

(Conventional technology) Drops, hard candy, and other hard candies are produced by using sugar as the main ingredient, adding starch syrup, etc. to it, boiling it down, adding organic acids, pigments, flavorings, etc., and cutting it out after cooling it a little. Monodashi (edited by Yoshito Sakurai, “Comprehensive Food Encyclopedia (Newly Revised Edition)”, Tokyo Doubunshoin (1973-3-15), p. 462-4
-63) Recently, types containing jam centers have also become commercially available.

On the other hand, due to the demand for low calorie and low cariogenic properties, sugarless or low calorie candies made from sugars that microorganisms cannot or cannot easily decompose, such as maltitol, are on the market. Conventionally, a type containing jam or the like has not been known at all.

(Problems to be Solved by the Invention) As mentioned above, there have conventionally been various types of candy confectionery made from sugar, starch syrup, etc. containing jam, etc. There was no Sugar I/Scanday made from ``--'' or the like containing these substances.

The reason for this is that cante, which is made from sugar alcohols such as maltitol, is highly hygroscopic and difficult to preserve even in its normal state. If the candy contains the same type of candy, the water will migrate to the outer candy part and easily soften and dissolve, making it impossible to commercialize the product.

(Means for Solving the Problems) The present invention was made to solve all of the above-mentioned drawbacks, and when sorbitol was added to the jam contained therein, it was completely unexpected that the jam We discovered that the water does not migrate to a part of the outer packaging and maintains sufficient moisture retention, and as a result of further research, we found that Solubi 1. It has been recognized that the candy has good shape retention due to less moisture transfer to the inner part of the candy, and that it maintains fluidity for 10 to 12 hours and does not solidify even if it is boiled down to a moisture content of 1 to 2%. The present invention was successfully completed by using this method, noting that it is easy to work with.

That is, an important feature of the present invention is that the soft center is treated with a sugar alcohol such as sorbyl alcohol in the production of sugarless candy or low calorie candy with a built-in center.

When producing sugarless candy with a built-in center (hereinafter, it may also include low-calorie candy), the jams to be included in the candy are made from raw fruits (strawberries, figs, apples, fruit berries, etc.). Fruit obtained) Add 50-60% of sugar or maltitol, etc. to 40-50%, boil it down to 110-120°C to make the moisture content around 20%, and add it to candy dough at 60-80°C. It is compressed and molded into candy. However, in the case of sugar candy, the candy dough in the outer packaging is made of low-quality reduced maltose, so it easily absorbs the moisture from the jam inside and disintegrates, so theoretically, the moisture in the jam inside can be transferred to the outer packaging. Must be the same, 1 or less. However, jams with a moisture content of 20%
If it is boiled down to the following (below), it will burn and spoil the flavor, and the sweetness and viscosity will increase, making it impossible to press-fit the candy.In other words, it will no longer be possible to produce center-containing seagare candy.

However, in order to solve this problem, according to the present invention, sugar alcohol is added to jams. As the sugar alcohol, polyhydric alcohols corresponding to those obtained by reducing the aldehyde group and ketone group of sugar to form primary and secondary alcohol groups, respectively, can be used as appropriate. Among them, for example, sugar alcohols derived from hexos can be advantageously used in the present invention, examples thereof include sorbyl alcohol, manniol, iditol, tanil・5 Kaaru, dulcitol, allodulcitol, etc.

These sugar alcohols can be used in solid forms such as crystals and powders, and in liquid forms, the water content can be reduced by boiling or other dehydration treatment.

When using a liquid product as a sugar alcohol, it is preferable to dehydrate it as much as possible, and for that purpose, known dehydration treatments are used as appropriate. As a dehydration treatment that can be carried out, there is a method of boiling down sorbitol under reduced pressure.

Therefore, we investigated the relationship between the boiling temperature and water content of Sorville and obtained the results shown in Figure 1. This graph 9
If using a liquid sorbitol product, reduce the water by approximately 5.
% or less, it is best to boil it down to about 145℃ or higher.
It has been found that it is more preferable to boil down to about 160 to 190°C to adjust the water content to about 1 to 2%.

The sorbyl-adjusted liquid obtained in this way and the jam for inclusion are mixed, and the mixing ratio is such that the moisture content of the resulting mixture is as low as possible, while the fluidity is It is necessary to decide so that the work efficiency is increased. The mixing ratio is 1 part jam and 1 part sorbi.
- Since it differs depending on the water content of the solution, it is best to select it appropriately within a range that meets the above requirements.

For example, mix sorbitol adjustment liquid (1% moisture) and raw jam (20% moisture) in the following ratio to produce jam for inclusion, and examine its moisture content, flavor, and hardness and softness after each period of time. The results shown in Table 1 were obtained.

As is clear from the results in Table 1, when using raw jam with a moisture content of 20% and nlubitol with a moisture content of 1%, it is preferable to mix the two in a ratio of about 35-90:65-10. It turns out that there is something. However, as described above, the mixing ratio is not limited to the above, but may vary depending on the type of raw jam, the type of sugar alcohol such as sorbitol, the water content of these, etc.

Jams for the inner packaging obtained by mixing at such a mixing ratio have a moisture content of around 10%, are highly fluid, and are easy to work with, so they are inserted into the maltitol candy in the outer packaging according to the usual method. Then, the Kai-gata is formed.

If you leave this for 10 to 12 hours, the nlubitol inside will gradually harden, and the jam will become a soft solid, so there will be no migration of the moisture contained in the jam to the outer package, and it will have a long shelf life, and the inside will be soft and chewy. It is possible to produce sugarless candy containing jam with a good texture and rich fruit flavor.

Since the jams made according to the present invention are not subjected to high-temperature concentration or other operations, they have an extremely good flavor, retain their original quality, and can be stored for long periods of time. It is of great significance that it is possible to produce a good seager-less candy without moisture migrating to the outer packaging.

In order to examine the durability of the jam-containing candy produced in this way, three types of candy according to the present invention (candy Nos. 4, 5, and 7 in Table 1) and a control candy (maltitol with 20% water content) were tested. Jam: (However, sorbitol is not added) was stored in a constant temperature room at 36℃ for 2 times.
The samples were housed for 4 to 96 hours, and the appearance was observed at each time shown in Table 2. The results of the durability test at 36℃ are as follows:
It is shown in Table 2.

10 As is clear from the results in Table 2, when left at a high temperature of 37°C, the control product begins to deform after 24 hours, whereas the product of the present invention does not deform for 48 to 96 hours. No deformation was observed over a long period of 2 to 4 days, demonstrating that the product has an excellent storage effect. As mentioned above, the jam prepared according to the present invention retains its fluidity for a long period of time even when the water content is reduced, so it is easy to work with and the production process can be carried out smoothly. The law is now fully capable of achieving its intended purpose (
It has also been proven.

Although jam has been described above as a soft center to contain, all commonly used soft centers can be used as appropriate without particular limitation. Examples include:
There are jelly, bean paste, honey, concentrated juice, concentrated fruit juice, concentrated coffee, concentrated cola, concentrated 1FAW5, chocolate 1, condensed milk, etc. 3. Sweetness sources for these soft centers include multi-lol, etc. You may use a low-calorie product, or you may use a low-calorie sweet source or reduce the amount of sugar to make it low-calorie, but in either case, it is necessary to treat it with a sugar alcohol.

In addition, the outer dough candy that coaches the soft center is
It can be manufactured by adding starch syrup or the like to sugar and boiling it down, adding organic acid, coloring matter, spices, etc. if necessary, cooling, and cutting out molds according to the conventional method for manufacturing hard candy. However, to produce low-calorie candy, you can reduce the amount of sugar and starch syrup, increase the amount of multi-lol or reduced maltose starch syrup, or use only non-caloric sweeteners. You can get seagerless candy.

Examples of the present invention will be described below.

Example 1 50 parts of maltitol strawberry jam (20% moisture) (humidity 50°C) 50 parts of Sorbi 1-180°C concentrate (2% moisture) (
(temperature: 120°C) to obtain strawberry jam containing nrubitol.

This water content was 11%.

13 Next, separate reduced maltose starch syrup at normal pressure 190℃ or vacuum 170℃.
Boil it down to ℃ to make the outer packaging candy less than 1%,
While press-fitting the above-mentioned jam into the dough candy, jam candy was produced by a conventional method.

A multi-purpose jam was prepared as follows. After washing the raw strawberries with water and removing the stems, 80 to 90% of multi-liter was added and boiled. Concentrates quickly and boils down to cooled jelly within 30 minutes.
Heating was stopped at 5°C, floating bubbles were removed, and the mixture was stirred and cooled to obtain jam. 1. As a sorbyl concentrate,
Solubi 1.L was concentrated at 180°C and the moisture content was adjusted to 2%.

Example 2 Raw azuki bean paste and multi-lol were mixed in equal amounts and kneaded 9 times in a conventional manner to prepare azuki bean paste with a water content of 22%. On the other hand, sorbitol was concentrated at 190°C to prepare a sorbitol concentrate having a water content of 1%. 55 parts of the red bean paste thus prepared and 45 parts of the -14 sorbitol concentrate were stirred and mixed to produce a sorbitol-containing red bean paste.

On the other hand, put reduced maltose starch syrup (containing 24% water) containing maltitol as the main ingredient into a flat pot, boil it down at normal pressure at 180°C to make an outer dough candy in advance, and press the button. Sisigarless candy with red bean paste was produced in accordance with a conventional method while press-fitting the red bean paste produced in the above manner.

(Effects of the Invention) For the first time, the present invention has not only made it possible to industrially produce a seager-less or low-calorie candy containing a center, but also because the obtained candy has excellent storage stability and durability. The present invention made it possible for the first time to commercialize a center-containing seager-less candy.

The candy produced according to the present invention is a novel food that was previously unknown, and there is no need to worry about calories or dental caries in infants. 4 people can fully enjoy it.

As described above, the present invention has succeeded in developing a new product in the technical field of candy, and it is fully expected that the demand for candy will further increase.

[Brief explanation of drawings]

FIG. 1 is a graph illustrating the relationship between the boiling temperature and water content of nlubitol.

Claims (3)

[Claims] (1) A method for producing a center-containing low-calorie candy, characterized by using a soft center treated with a hexose-derived sugar alcohol. (2) The method according to claim 1, wherein the outer candy part is produced using reduced maltose starch syrup, crystalline maltitol, and/or other sugars. (3) The method according to claim 1 or 2, wherein the sugar alcohol for treating the soft center is sorbitol.