JPH04304846A - Production of candy - Google Patents

Abstract

PURPOSE:To obtain candies having low water vapor absorption, shape retention, etc., by using a hydrogenated starch hydrolyzate containing a specific amount of a polyol having a degree of polymerization 2a fixed value. CONSTITUTION:A hydrogenated starch hydrolyzate containing 0.1-5wt.% sorbitol, 0.1-10wt.% hydrogenated disaccharide alcohol, 25-80wt.% hydrogenated polyol having >=20 degree of polymerization (DP) and the rest of hydrooenied polyol (having 3-19 DP to give the objective candies. The amount of the hydrogenated starch hydrolyzate used is 10-60wt.% and that of other saccharide (alcohol) is preferably 40-90wt.%.

Description

[Detailed description of the invention]

0001

[Industrial application field]

The present invention relates to a method for manufacturing candy.

0003

[Conventional technology]

[0004] Candy has been loved by many people since ancient times, and there are many different types of candy, including those with high or low calories, those with an emphasis on fruit flavor, and those containing various herbs and crude drugs. .

Among them, attempts to produce candies using ordinary hydrogenated starch hydrolysates are already known.

For example, (1) Japanese Patent Publication No. 62-19817 discloses that (a) 10 to 90% by weight of hydrogenated starch hydrolyzate; and (b) at least one polymer of glucose or maltose, 90 to 10% by weight. An example of manufacturing a hard candy composition having a composition of As previously described, D-sorbitol 6-8% by weight, hydrogenated disaccharide 5%
0-55% by weight, 20-55% hydrogenated tri- to hexasaccharides
25% by weight of hydrogenated polysaccharides and more than 15-2% hexasaccharides
It contains 0% by weight.

[0007] Furthermore, (2) Japanese Patent Publication No. 62-24057 introduces a sugar-free candy containing hydrogenated starch hydrolyzate and malic acid, but the hydrogenated starch hydrolyzate used here 34-38, page 2, column 4 of the same bulletin
Sorbitol approximately 4-20 as stated in line
%, hydrogenated disaccharides (e.g. maltitol) about 20-6
5%, about 15-45% tri- to hepta-hydrogenated saccharides, and about 10-35% hydrogenated polysaccharides higher than heptasaccharides.

Furthermore, (3) Japanese Patent Publication No. 62-6580 states that polyols having a degree of polymerization (DP) of more than 20 are less than 3% by weight, maltitol is 35-60% by weight, and sorbitol is 0.1-19% by weight. A hydrogenated starch hydrolyzed composition that does not induce dental caries is introduced, the remainder being substantially composed of a polyol with a degree of polymerization of 3 to 20, as described in Column 4, 38 of the same publication.
Lines 1 to 41 state that the purpose of the invention is to provide a hydrolyzate that can be used in confectionery, is particularly technically suitable for the production of hard candy, and does not induce tooth decay.

[0009]

[Problem to be solved by the invention]

[0010] However, the candy obtained by the conventional candy manufacturing method using hydrogenated starch hydrolyzate has many problems to be solved.

For example, the above (1), (2) and (3)
Candies obtained by either of these methods lack "teeth brittleness" and have an unpleasant texture in which the teeth dig into the candy without cracking when chewed with moderate force; In some cases, it is difficult to remove the product from the formwork smoothly, making it difficult to use efficient manufacturing methods such as stamping. I can't stand it, so-called "slap"
Various problems still remained, including the tendency for candy to "bleep", volume changes to occur during solidification, and a high rate of denting to occur on a portion of the surface of the candy.

In short, hydrogenated starch hydrolyzate has long been regarded as a promising material for candy, but because of the various problems mentioned above, there is a strong desire to develop a method to solve these problems. It was.

[0013] Therefore, the object of the present invention is to provide a product that is easy to remove from a mold during production, is easy to mold by stamping method, etc., and has almost no change in volume between before and after solidification. Difficulties during manufacturing, such as being easy to mold and having good quality after manufacturing, such as moderate tooth brittleness, low moisture absorption, and shape retention stability at high temperatures of 40 to 50 degrees Celsius. It is an object of the present invention to provide a method for manufacturing candy that can improve the properties of candy.

[0014]

[Means to solve the problem]

[0015] In order to solve the above problem, the present inventors prototyped various hydrogenated starch hydrolysates, confirmed their physical properties, and deeply studied the properties of combinations with various candy materials. .

As a result, surprisingly, the degree of polymerization (DP)
We have discovered that many problems can be solved by using a hydrogenated starch hydrolyzate containing a large amount of polyols of 20 or more, and based on this, we can manufacture candy that solves the problems of the past. They succeeded in completing this invention.

That is, the means for solving the problems of the present invention are as follows.

The first is a method for producing candy using a hydrogenated starch hydrolyzate containing 25 to 80% by weight of a polyol having a degree of polymerization (DP) of 20 or more.

[0019] Second, 0.1 to 5% by weight of sorbitol;
Hydrogenated disaccharide alcohol 0.1-10% by weight, degree of polymerization (D
P) A method for producing a candy using a hydrogenated starch hydrolyzate containing 25 to 80% by weight of a hydrogenated polyol having a DP of 3 to 19, with the remainder being a hydrogenated polyol having a DP of 3 to 19.

Thirdly, 10 to 60% by weight of the hydrogenated starch hydrolyzate described in the first or second candy manufacturing method.
This is a method for producing candy using 40 to 90% by weight of one or a mixture of two or more selected from , other sugars, and sugar alcohols.

[0021] The contents of the present invention will be explained in detail below.

The hydrogenated starch hydrolyzate used in the present invention contains a relatively large amount of polyol with a DP of 20 or more, preferably 25 to 25% of a polyol with a DP of 20 or more.
It contains 80% by weight, more preferably 0.1 to 5% by weight of sorbitol and 0.1 to 5% by weight of hydrogenated disaccharide alcohol.
1 to 10% by weight, hydrogenated polyol 25 with a DP of 20 or more
~80% by weight, with the remainder having a sugar composition of a hydrogenated polyol with a DP of 3 to 19.

The hydrogenated starch hydrolyzate used in the present invention can be produced by reducing the saccharified solution produced by saccharifying starch with α-amylase. Those having an equivalent weight of about 10 to 20 are more advantageous in exerting the effects of the present invention.

[0024] Specific conditions for producing the starch hydrolyzate corresponding to the raw material of the hydrogenated starch hydrolyzate used in the present invention are described in J. F. Kennedy et al. [Starch/Stae
37 (1985), 343] can be employed.

[0025] Further, as other specific production conditions for the starch hydrolyzate corresponding to the raw material for the hydrogenated starch hydrolyzate used in the present invention, sugar or sugar alcohol is purified by a method such as chromatographic separation with a DP of 20 or more. 25-80 polyol
For example, Kore Takahashi [Second Edition]
7th Starch Research Conference Material Collection (May 1987), p57
-61] can also be advantageously adopted.

The hydrogenated starch hydrolyzate used in the present invention can be obtained by hydrogenating the above starch hydrolyzate under hydrogen pressure in the presence of a reducing catalyst by a known method.

Other sugars and sugar alcohols that can be advantageously used in the present invention include, for example, erythritol, xylitol, sorbitol, mannitol, maltitol, lactitol, isomaltitol, hydrogenated glucose syrup, xylooligosaccharide alcohol, and sucrose. , lactose, fructose, isomaltose, maltose, maltooligosaccharide, maltodextrin, fructooligosaccharide, isomerized sugar, coupling sugar, galactooligosaccharide, etc., and one type or a mixture of two or more selected from these is preferred.

The amount of hydrogenated starch hydrolyzate used in the present invention is preferably in the range of 10 to 60%, but if the amount used is less than 10%, moisture absorption, which is one of the effects of the present invention, may be reduced. It is undesirable because the various effects such as improvement in properties, tooth brittleness, and ease of removal from the formwork will not be fully exhibited. Also, if the amount used exceeds 60%, the viscosity will increase after mixing. This is not preferable because it may cause problems in operations such as pouring into the formwork.

[0029] In carrying out the present invention, the amount of sugar and sugar alcohol used other than the hydrogenated starch hydrolyzate is 40 to 9
0% is preferable, but if the amount used is less than 40%, the resulting candy tends to lack sweetness, and the characteristics of various acidulants, flavors, seasonings, etc. may be masked. This is undesirable, and the viscosity tends to increase, making it difficult to handle, which is also undesirable.

On the other hand, if the amount used exceeds 90%,
This is not preferable because it has disadvantages such as easy loss of tooth brittleness, easy removal from the mold, and easy occurrence of weeping and sagging under high temperature and high humidity conditions.

[0031] Furthermore, in carrying out the present invention, it is possible to use any combination of seasonings, artificial sweeteners, flavoring agents, etc. that are commonly used in the production of candy; Candy materials include, for example, various acidulants such as citric acid and malic acid, various amino acid seasonings such as glycine, high-intensity sweeteners such as aspartame, stevioside, saccharin, rebauside A, and trichlorosucrose, various mints, Examples include herbs, menthol, etc. and various herbal medicines, various fruit flavors such as apple, strawberry, banana, melon, orange, grapefruit, pineapple, and peach, various taste flavors such as coffee flavor and cocoa flavor, and synthetic or natural coloring agents. It will be done.

[0032] In carrying out the present invention, sugar is not used,
By using hydrogenated starch hydrolyzate in combination with other sugar alcohols or high-intensity sweeteners, sugar-free candies can be prepared, and by using a combination with higher-intensity sweeteners, lower calorie candies can be prepared. Candies can also be prepared.

[0033] The physical conditions for the candy manufacturing method of the present invention can be carried out in accordance with various ordinary candy manufacturing methods, and a specific example thereof is as follows.
It will look like this:

[0034] Hydrogenated starch hydrolyzate containing 25 to 80 weight % of a polyol having a concentration of 60 to 100% and a DP of 20 or more is 10 to 60 weight %;
% of other sugars and a mixture of two or more selected from sugar alcohols and 40 to 90% by weight are placed in a concentrating pot, and the mixture is heated to 150% over a period of 30 to 60 minutes.
After heating and melting the mixture to about ~180°C, mix well. If necessary, cool to about 80~120°C, mix various auxiliary materials for candy such as flavors and coloring, and further cool. After heating to about 60-120℃,
For example, the candy according to the present invention can be manufactured by molding and solidifying by stamping or pouring into a mold made of stainless steel, synthetic resin, or the like.

[0035]

【Example】

[0036] The content of the present invention will be explained in more detail below with reference to Examples and Comparative Examples, but the technical scope of the present invention is not limited by the following Examples. In addition, in each example, all % shall represent weight % unless otherwise specified.

Example 1 250 g of hydrogenated starch hydrolyzate (content of polyol with DP 20 or more = 80%) in solid content and maltitol powder [manufactured by Towa Kasei Kogyo Co., Ltd., Amarti MR (registered trademark)]
] was placed in a 1 liter stainless steel container, and water was added to adjust the solid content concentration to 70% to obtain an aqueous sample solution. Heat the container containing the aqueous solution in a 600W electric heater and heat it to 180℃ for about 40℃ while stirring gently.
After heating for several minutes, let it cool to about 120℃, and then
Pour into a stainless steel cavity with a size of g.
Shaped and solidified. 5 to 10 minutes after pouring, the cavity was turned upside down and the outer edge was twisted to remove the solidified material from the mold, yielding a candy (Product 1). The solidified product is easily removed from the mold, and the moisture content of the obtained candy is 0.7%.
It was clear in appearance, had no surface irregularities, felt brittle when chewed, and was of good quality with excellent storage stability and thermal stability.

Example 2 500 g of hydrogenated starch hydrolyzate (content of polyol with DP 20 or more = 25%) in solid content and hydrogenated glucose syrup [manufactured by Towa Kasei Kogyo Co., Ltd., PO-60] in solid content A candy (Example 2) was produced under the same conditions as in Example 1, except that 500 g was used. During production, the candy did not come out of the mold well, and the resulting candy had a moisture content of 0.8%, was brittle, and had a refreshing taste.

Example 3 300 g of hydrogenated starch hydrolyzate (polyol content with DP 20 or higher = 60%) was mixed with 300 g of solid content and sucrose [Fuji Sugar Co., Ltd.
A candy (Product 3) was produced under the same conditions as in Example 1, except that 700 g of granulated sugar manufactured by Co., Ltd. was used, and the maximum temperature after heating was 155°C. The resulting candy had good release from the mold during production, had a moisture content of 2.8%, was brittle, and had a refreshing taste.

Comparative Example 1 A candy (comparative product 1) was produced in the same manner as in Example 1, except that 1 kg of hydrogenated glucose syrup (manufactured by Towa Kasei Kogyo Co., Ltd., Amalti Syrup) was used as a solid content.

Comparative Example 2 600 g of sucrose [granulated sugar manufactured by Fuji Sugar Co., Ltd.],
A candy (comparative product 2) was produced in the same manner as in Example 1, except that 400 g of starch syrup (manufactured by Nihon Shokuhin Kako Co., Ltd., high maltose syrup) was used in solid content.

Comparative Example 3 A candy (comparative product 3) was produced in the same manner as in Example 1, except that 1 kg of powdered reduced maltose starch syrup (manufactured by Towa Kasei Kogyo Co., Ltd., Amarti MR) was used.

Comparative Test 1 (Moisture Absorption Test) A candy moisture absorption test was conducted using the Example Product 1, Comparative Product 1, and Comparative Product 2 in the following manner. Prepare a desiccator with a relative humidity of 75% and a temperature of 35%, put 1 piece of each candy in a weighing bottle, and 5 pieces each, and calculate the weight change rate of water using Equation 1. The average value of was calculated and shown in Table 1.

[0044]

[Formula 1]

[0045]

[Table 1]

Comparative test 2 (comparative test of stickiness, dripping, adhesion to containers and hands) Using the tested product 1 and comparative product 1,
A candy stickiness and sag comparison test was conducted using the following method. Prepare a desiccator with a relative humidity of 75% and a temperature of 35%, place a petri dish containing 5 candies of each kind in it, and observe and compare stickiness and sag during storage with a panel of 5 people, and use the average as the result. Adopted. Furthermore, when the sample was removed from the petri dish, the state of adhesion to the container and hands was observed, and the average of the 5 samples was taken as the result. When you pinch a candy between your thumb and forefinger, the candy that sticks to your fingers and cannot be removed even if you open your fingers is considered sticky (×), and the candy that remains sticky on your fingers but can be removed is considered sticky (△). ), and those that leave no sticky residue on the fingers and are easily removed from the fingers are marked as non-sticky (◯). Furthermore, when observing the candies, those that have lost their shape and are beginning to run are marked with a big sag (x), and those that have begun to lose their shape and have a wet-like shine are marked as sagged. (△), and those whose shape was maintained as they were and the surface was as they were at the time of manufacture were indicated as having no sag (◯). Table 2 shows the results obtained regarding stickiness and sag.

[0047]

[Table 2]

On the other hand, regarding the state of adhesion to the container, items that are completely adhered to the container and cannot be removed even if the container is turned upside down are marked with a large adhesion (x), and items that are adhered to the container but fall off when turned upside down. The case where the container is attached is indicated by (△), and the case where the container moves only by tilting and the container is not attached is indicated by (◯) when the container is not attached. Furthermore, regarding the state of adhesion to the hands, items that stick to the hands and cause strings to be drawn are marked with a large degree of adhesion to the hands (×), and items that adhere to the hands and are difficult to remove but do not cause strings to be attached to the hands are considered to be highly adhering to the hands. A mark (△) indicates that there is adhesion, and a mark (○) indicates that there is no stickiness on the hands, which can be easily removed even if the stickiness remains on the hands. Table 3 shows the results obtained regarding the state of adhesion to containers and hands.

[0049]

[Table 3]

Comparative Test 3 (Thermal Stability Test) Using Product 1, Comparative Product 1, and Comparative Product 3, a comparative test on the thermal stability of candy was conducted in the following manner. Immediately after production, each candy was packaged in an aluminum packaging material, and five pieces of each were stored at each temperature of 40°C, 45°C, and 50°C, and the thermal stability of the candy was observed over time. For the observation, a panel of five people was assembled, and the candies with no change in condition were marked -, the candies were lightly attached to each other and could be easily separated by hand, ±, and the candies were strongly adhered to each other and difficult to separate with +. , Candies that were melted together and out of shape were indicated by ++, and the average was used as the result. The results obtained are shown in Table 4.

[0051]

[Table 4]

[0052]

【Effect of the invention】

As explained above, by carrying out the present invention, volume changes are less likely to occur during solidification during the production of candy, so the probability of forming dents on the surface of the candy after solidification is low, and it can be easily removed from the formwork. The removal process is easy and smooth, and therefore it is possible to use efficient manufacturing methods such as stamping.

[0054] In addition, the resulting candy has a crunchy texture and is fragile to the teeth, breaking into small fragments when chewed with moderate force, and is unlikely to stick to the teeth or cause the teeth to dig into the candy. It has excellent shape retention under severe temperature conditions of around 50°C and high humidity, so it can withstand storage during the summer and rainy seasons, and is resistant to so-called ``sagging'' or ``weeping.''

Claims (3)

[Claims] 1. A method for producing candy, which comprises using a hydrogenated starch hydrolyzate containing 25 to 80% by weight of a polyol having a degree of polymerization (DP) of 20 or more. Claim 2: Sorbitol 0.1-5% by weight, hydrogenated disaccharide alcohol 0.1-10% by weight, degree of polymerization (DP)
1. A method for producing a candy, comprising using a hydrogenated starch hydrolyzate containing 25 to 80% by weight of a hydrogenated polyol of 20 or more, with the remainder being a hydrogenated polyol of DP 3 to 19. 3. 10 to 60% by weight of the hydrogenated starch hydrolyzate according to claim 1 or 2, and 40 to 60% by weight of one or more mixtures selected from other sugars and sugar alcohols.
A method for manufacturing candy, characterized by using 90% by weight.