JPH09224577A - Fondant and its production - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a fondant with the features of low calorie and non-decaying by boiling down maltithol from an aqueous solution in stead of sugar and adding seed, mainly maltitol. SOLUTION: The maltitol solution is boiled and then the seed of maltitol is added to it and mixed while cooing the solution. The seed prepared by drying and crushing a fondant mainly consisting of maltitol is added by 0.1 to 10% by weight with respect to the weight of the boiled-down liquid. The fondant is featured by the mellowness, low calorie, nonhygroscopic, slightly fermentable, the suppression of body fat, non-decaying of maltitol so that sweetness, a sweetness quality, a touching feeling, etc., at the time of producing from sugar are not damaged.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD OF THE INVENTION

The present invention relates to a fondant mainly composed of maltitol and a method for manufacturing the fondant.

[0003]

2. Description of the Related Art

Fondant is a product in which sugar is boiled and cooled, then kneaded well and fine crystals are deposited to finish it into pure white. It is used as a material for sweetening or decorating sweets and bread. Not only is it used as a seed for soft candy.

However, in recent years, fondant made from sugar has a tendency to be disliked because it causes tooth decay and adult diseases due to excessive sugar intake.

So far, as fondants using raw materials other than sugar, there have been reported fondants using xylitol (JP-A-7-155109) and fondants using lactitol (JP-A-64-2534). Has been done.

However, it is difficult to prepare the fine crystals required for fondant because xylitol is too crystalline, and it does not become a smooth and soft fondant like fondant prepared from sugar.

Therefore, non-crystalline sugars such as starch syrup, dietary fiber and high molecular weight polysaccharide are added to xylitol,
It was necessary to suppress the growth of xylitol crystals.

The sweetness of lactitol is 1/3 that of sugar.
Therefore, if you need the same sweetness as sugar,
None of these were satisfactory, for example, it was necessary to add other high intensity sweeteners and the taste was different from that of sugar.

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 it has a mild and mild aftertaste. (2) It is a low calorie food material compared to sugar and starch syrup. (3) Maltitol has a low hygroscopic property and can be used for foods that are resistant to moisture. (4) Maltitol is hardly fermentable and suppresses fermentation by mold, yeast, and bacteria, and is effective for keeping food for a long time. (5) Insulin is not required for the metabolism of maltitol, and it 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 the dental caries because it is not affected by the oral bacteria.

As an example of producing fondant from maltitol as a raw material, there is JP-A-57-134498. As described therein, anhydrous crystalline maltitol powder obtained by the honey method or concentrated maltitol powder is used. Anhydrous maltitol powder that is crystallized and solidified from a tall solution and then pulverized with a cutting pulverizer and dried, or a pulverized product such as anhydrous crystalline maltitol prepared by spray-drying an anhydrous crystalline maltitol crystal mass kit is used as a seed. In the case of producing fondant, it is necessary to further add anhydrous crystalline maltitol for the purpose of promoting crystallization after seed addition,
The prepared fondant either solidified into blocks during storage or solidified in the form of a candy, and a satisfactory fondant was not obtained.

An object of the present invention is to provide a good fondant that uses maltitol as an alternative to sugar.

[0013]

[Means for Solving the Problems]

The inventors of the present invention have conducted extensive studies in order to solve the above-mentioned problems. As a result, maltitol, which has a relatively high maltitol content in a solid, is used as a raw material, and fondant mainly composed of maltitol is prepared in advance. By adding the dried and crushed product of as a seed, it is soft with the same smooth texture as fondant prepared with sugar as a raw material,
The present invention has been completed by succeeding in producing a fondant in which fine crystals in the fondant are stable without change and which has the above-mentioned characteristics of maltitol.

That is, according to the present invention, firstly, a seed prepared by previously boiling and drying a maltitol aqueous solution and then drying and crushing a fondant mainly containing maltitol is added to the weight of the boiling solution. Fondant made by adding and kneading at 0.1 to 10% by weight.

Secondly, the fondant described in the above-mentioned first is characterized in that the solid content of the aqueous solution of maltitol is 92% by weight or more, preferably 98% by weight or more.

Thirdly, the fondant according to any one of the first and second aspects, wherein the maltitol content of the kneading seed is 92% by weight or more, preferably 98% by weight or more.

Fourthly, after the aqueous solution of maltitol is boiled down, the seeds prepared by previously drying and crushing the fondant mainly consisting of maltitol while cooling are used in an amount of 0.1 to 10 with respect to the weight of the boiling solution. A method for producing fondant, which comprises adding the ingredients in a weight percentage and kneading them.

Fifth, the method for producing fondant according to the fourth aspect, wherein the content of maltitol in the solid matter of the aqueous solution of maltitol is 92% by weight or more, preferably 98% by weight or more.

Sixth, the maltitol content of the kneading seeds is 92% by weight or more, preferably 98% by weight or more, and the method for producing fondant according to any one of the fourth and fifth aspects.

[0021]

BEST MODE FOR CARRYING OUT THE INVENTION

The contents of the present invention will be described in detail below.

The maltitol which can be used as the raw material of the fondant of the present invention may be of any origin and production method, but the maltitol content in the solid content may be 92% by weight or more. A maltitol content of 98% by weight or more is preferable because it can shorten the production time of fondant, and it can be used in liquid form or powder form.

In the present invention, maltitol dissolved in water is boiled down at a concentration of 80 to 90% by weight, preferably 85 to 88% by weight.

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 matter at a concentration of 80 to 90% by weight, and then adding the seed. Instead, the fondant obtained by cooling to room temperature with stirring is dried and crushed.

The seed particle size at this time is preferably 50 mesh or less.

Also, the fondant mainly composed of maltitol produced by the method of the present invention may be dried and crushed to be used as the seed of the present invention.

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 boiling liquid.

If the amount added is less than 0.1% by weight, the growth of fine crystals is poor and the production of fondant takes a long time, and if it is more than 10% by weight, the fondant can be produced but a lot of seeds are required. Therefore, it is economically disadvantageous.

As other manufacturing conditions, the cooling temperature, stirring speed, etc. of the boiled liquid during the production of fondant can be the same as those used in the conventional production of fondant using sugar as a raw material.

The fondant of the present invention may be added with a high-intensity sweetener (eg, stevioside, aspartame, saccharin, etc.), a coloring agent, a flavor, etc. in advance for the purpose of imparting taste and flavor.

The contents of the present invention will be described more specifically below with reference to Examples and Comparative Examples, but the present invention is not limited to the following Examples. In the following examples and comparative examples,% means% by weight unless otherwise specified.

The fondant was stirred at a rotation speed of 120 rpm using a table-top universal cooking mixer "Kenmix Aiko" (manufactured by Aikosha Co., Ltd.).

[0034]

Embodiment 1

(Production of control product fondant)

As a control, a fondant made from sugar was manufactured by the following method.

[0037] Sugar (Meiji Sugar Co., Ltd.) was added to 150 g of preheated water.
Granulated sugar (manufactured by Co., Ltd.) (500 g) was added, and further starch syrup (Himaltose manufactured by Nippon Shokuhin Kako Co., Ltd.) was added at 110 ° C. 37.5.
g was added. Boil down to a concentration of 87% and then gently 45 ℃
The mixture was cooled to 40 ° C. and stirred to obtain a smooth, soft and good fondant in about 20 minutes.

(Preparation of seed)

To 150 g of preheated water, 500 g of maltitol having a solid content of 99.6% was added and boiled down to a concentration of 85.5%. After cooling to 45 ° C so that crystals do not precipitate on the liquid surface, stirring is started,
549 g of fondant mainly composed of maltitol was obtained.

This fondant was dried under reduced pressure and then pulverized and classified to obtain 230 g of 50 mesh pass seed (seed 1).

(Manufacture of fondant mainly composed of maltitol)

In 150 g of preheated water, the maltitol content in the solid matter is 96.5%, the other components are sorbitol 0.2%, maltotriitol 1.4%, and the degree of polymerization, that is, a sugar alcohol having DP ≧ 4. 500 g of maltitol powder having a sugar composition of 1.9% was added, and the mixture was boiled down to a concentration of 87.0%. After cooling the liquid to 45 ° C., 2.5% of the weight of the boiled liquid was added to the seed 1 prepared above while stirring, and the stirring was continued for about 45 minutes. 540 g of fondant mainly containing maltitol (This product 1) was obtained.

When the product 1 of the present invention was compared with the control product prepared previously, the product 1 of the present embodiment was a good fondant in terms of smoothness and softness as well as the control product.

[0044]

Embodiment 2

500 g of maltitol powder having a solid content of 99.6% in 150 g of preheated water.
g was added and the mixture was boiled down to a concentration of 85.5%. Continue to 45
After cooling to 0 ° C., stirring was started, and 10 minutes later, 1% of the seed prepared in Example 1 was added to the weight of the boiled solution, and after about 30 minutes, 552 g of fondant (product 2 of the present embodiment) was obtained.

This product 2 was also a good quality fondant equivalent to the control product of Example 1.

This product 2 was stored at room temperature for 2 weeks,
The softness immediately after production did not change, and it was a property that it could be used as a fondant without roughness.

[0048]

Embodiment 3

(Preparation of seed)

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).

(Manufacture of fondant mainly composed of maltitol)

500 g of maltitol powder having a content of 99.6% maltitol in a solid material in 150 g of preheated water.
g was added and the mixture was boiled down to a concentration of 85.5%. Continue to 45
After cooling to 0 ° C., stirring was started, and 10 minutes later, 2.5% of the seed 2 prepared in the present example was added to the weight of the boiled solution, and after about 30 minutes, 555 g of fondant (the present product 3) was added. Obtained.

The product 3 of the present Example was a good quality fondant equivalent to that of Example 2 not only immediately after the production but also after being stored at room temperature for 2 weeks.

[0054]

[Comparative Example 1] (Japanese Patent Application Laid-Open No. 57-134498, Supplementary Example 1 of Example 4)

Concentration 75%, Maltitol content in solids 76.2%, other ingredients sorbitol 2.8%,
Maltotriitol 12.3% and degree of polymerization ie DP ≧ 4
667 g of maltitol syrup having a sugar composition of 8.7% of sugar alcohol was boiled down to a concentration of 85.0%, cooled to 45 ° C., and stirring was started. Simultaneously with the start of stirring, a 50-mesh pass product of anhydrous crystalline maltitol powder having a maltitol content of 99.3% in the solid produced by the syrup method was used as a seed, and the content was 1.0 % After adding
Further, 100 g of anhydrous crystalline maltitol powder prepared by the same method as the above seed was mixed and stirred at 30 ° C. to produce fondant.

The obtained fondant had a candy-like shape, a high viscosity and a rough texture, and a large lump was mixed in the fondant.

Further, when the product was stored at room temperature after the production, it hardened in the form of a candy on the next day and could not be used as fondant.

[0058]

[Comparative Example 2] (Japanese Patent Laid-Open No. 57-134498, Supplementary Example 2 of Example 4)

A fondant was prepared under the same conditions as in Comparative Example 1, except that 200 g of anhydrous crystalline maltitol powder was added at 30 ° C. after seeding.

The obtained fondant could not improve the viscosity and roughness pointed out in Comparative Example 1, and in the same manner as in Comparative Example 1, it hardened in the form of a candy on the next day and could be used as a fondant. There wasn't.

[0061]

[Comparative Example 3]

In Example 2, 555 g of fondant was produced under the same conditions as in Example 2 except that the seed was not added.

The seed-free fondant obtained was a slightly hardened fondant immediately after production, but it was not a fondant that could withstand use because it solidified into a block after two days at room temperature.

[0064]

【The invention's effect】

As described above, by carrying out the present invention, the mellowness of maltitol which is conventionally used without impairing the sweetness, sweetness, texture and other properties of fondant made from sugar is used. Now, it becomes possible to manufacture a fondant having low calorie properties, non-hygroscopic properties, hardly fermentable properties, body fat suppressing function, non-cariogenic properties and the like.

Claims (4)

[Claims] 1. A seed prepared by boiling a maltitol aqueous solution and then cooling and cooling a fondant mainly containing maltitol in an amount of 0.1 to 10% by weight based on the weight of the boiled solution. Fondant made by adding and kneading. 2. The fondant according to claim 1, wherein the maltitol content in the solid of the aqueous solution of maltitol is 92% by weight or more, preferably 98% by weight or more. 3. A seed prepared by previously boiling and drying an aqueous solution of maltitol and then drying and crushing a fondant mainly containing maltitol, and 0.1 to 10% by weight based on the weight of the boiling liquid. A method for producing fondant, which is characterized by adding and kneading. 4. The method for producing fondant according to claim 3, wherein the maltitol content in the solid of the aqueous solution of maltitol is 92% by weight or more, preferably 98% by weight or more.