JPH0975005A - Crystallized soft candy containing sugar alcohol - Google Patents
Crystallized soft candy containing sugar alcoholInfo
- Publication number
- JPH0975005A JPH0975005A JP7238569A JP23856995A JPH0975005A JP H0975005 A JPH0975005 A JP H0975005A JP 7238569 A JP7238569 A JP 7238569A JP 23856995 A JP23856995 A JP 23856995A JP H0975005 A JPH0975005 A JP H0975005A
- Authority
- JP
- Japan
- Prior art keywords
- sugar alcohol
- candy
- sugar
- soft candy
- maltitol
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Confectionery (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
Description
【0001】[0001]
【発明の属する技術分野】本発明は、新規なソフトキャ
ンディー類に関し、更に詳しくは、マンニトールおよび
/またはマルチトールからなる糖アルコールを20重量
%〜90重量%配合してなる、味質・食感のよい、低カ
ロリー、低う蝕性の結晶化ソフトキャンディー類に関す
る。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to novel soft candy, and more specifically, to 20% by weight to 90% by weight of a sugar alcohol consisting of mannitol and / or maltitol, which is a taste and texture. It relates to a low-calorie, low-cariogenic, crystallized soft candy that has good flavor.
【0002】[0002]
【従来の技術】日本農林規格によればキャンディー類の
うち、概ね水分含量が6重量%以下に調整したものはハ
ードキャンディー、6重量%を超え、概ね20重量%以
下としたものはソフトキャンディーと呼ばれる。ソフト
キャンディーは水分含有量が高く、高温多湿の日本にお
いてはベト付きを防止するために、結晶化させた砂糖を
含有するものが好まれてきた。しかしながら、近年砂糖
の過剰摂取による肥満、成人病、虫歯などが大きな問題
とされ、それを予防する目的で砂糖を含まない低カロリ
ー・低う蝕性で味質・食感の良いソフトキャンディー類
が要求されている。2. Description of the Related Art According to Japanese Agricultural Standards, candies whose water content is adjusted to 6% by weight or less are hard candies, and those whose content is over 6% by weight and 20% by weight or less are called soft candies. be called. Soft candy has a high water content, and in Japan where the temperature and humidity are high, soft candy containing crystallized sugar has been preferred in order to prevent stickiness. However, in recent years obesity due to excessive intake of sugar, adult diseases, tooth decay, etc. have become a big problem, and for the purpose of preventing them, low-calorie, low-cariogenic soft candy with good taste and texture that does not contain sugar has been developed. Is required.
【0003】このような背景の下に、砂糖を含まないソ
フトキャンディーに関するいくつかの提案がなされてい
る。例えば、乳糖、果糖及び/または糖アルコールにラ
クトアルブミンを配合してなる結晶化ソフトキャンディ
ー(特公昭57−35624号公報参照)、乳糖及びマ
ルトースからなる糖類を配合してなる結晶化ソフトキャ
ンディー(特公昭57−37303号公報参照)などが
提案されている。Under such a background, some proposals have been made regarding sugar-free soft candy. For example, a crystallized soft candy prepared by blending lactose, fructose and / or sugar alcohol with lactalbumin (see Japanese Patent Publication No. 57-35624), and a crystallized soft candy blended with saccharides composed of lactose and maltose (special Japanese Patent Publication No. 57-37303) has been proposed.
【0004】また本発明者らは、エリスリトールを含む
糖アルコール混合物を配合してなる、味質・食感のよ
い、低カロリー、低う蝕性の結晶化ソフトキャンディー
類に関する提案をした(特開平7−123923号公報
参照)。The present inventors have also proposed a low-calorie, low-cariogenic, crystallized soft candy containing a mixture of sugar alcohols containing erythritol, which has a good taste and texture and is low in calories (Japanese Patent Application Laid-Open No. Hei 10 (1999) -242242). 7-123923).
【0005】[0005]
【発明が解決しようとする課題】しかしながら、特公昭
57−37303号公報の発明は、砂糖の代わりに乳糖
およびマルトースを使用することにより、乳糖の過度の
結晶化を防止し食感の向上を図ろうとしているが、乳
糖、マルトースを使用しているため、低カロリー・低う
蝕性とは言えず、食感も砂糖のものには及ばないという
欠点がある。また、特公昭57−35624号公報の発
明もまた、乳糖、果糖を多く含み、やはり、低カロリー
・低う蝕性とは言えないし、糖アルコールも使用してい
るが、その使用量は固形物合計の20重量%以下であ
り、ラクトアルブミンとともに、乳糖の結晶の生成を抑
制することを目的としているものの、食感も砂糖のもの
には及ばないという欠点がある。However, the invention of Japanese Patent Publication No. 57-37303 discloses that lactose and maltose are used instead of sugar to prevent excessive crystallization of lactose and improve texture. However, since it uses lactose and maltose, it cannot be said to have low calorie and low caries, and has the disadvantage that its texture does not reach that of sugar. The invention of JP-B-57-35624 also contains a large amount of lactose and fructose, and it cannot be said that it is low in calories and caries, and sugar alcohol is also used, but the amount used is solid matter. It is 20% by weight or less of the total, and although it is intended to suppress the production of lactose crystals together with lactalbumin, it has a drawback that the texture is not comparable to that of sugar.
【0006】また本発明者らが先に提案した特開平7−
123923号公報の発明では、砂糖の代わりにエリス
リトールを含む糖アルコールを配合することにより、低
カロリー・低う蝕性で、結晶化に優れ、組織・食感は良
好であったが、甘味の質にやや刺激的な後味があり、必
ずしも満足できるものではなく、さらに味質の改善され
たソフトキャンディーの開発が強く求められている。In addition, Japanese Patent Laid-Open No. 7-
In the invention of No. 123923, by combining a sugar alcohol containing erythritol in place of sugar, low calorie and low caries, excellent crystallization, good texture and texture, but sweetness quality were obtained. There is a strong demand for the development of soft candy which has a slightly stimulating aftertaste and is not always satisfactory, and the taste quality is further improved.
【0007】[0007]
【課題を解決するための手段】本発明者らは上述のよう
な問題点を解決するために鋭意研究を押し進めた結果、
砂糖の代わりにマンニトールおよび/またはマルチトー
ルからなる糖アルコールを20重量%〜90重量%配合
した結晶化ソフトキャンディー類が従来の欠点を解決し
た味質・食感の良い、低カロリー・低う蝕性で、しかも
歯につきにくいという利点があることを発見して、本発
明を完成した。As a result of intensive research conducted by the present inventors in order to solve the above problems,
Crystallized soft candy containing 20% to 90% by weight of sugar alcohol consisting of mannitol and / or maltitol instead of sugar solves the conventional drawbacks and has a good taste and texture, low calorie and low caries. The present invention has been completed by discovering that it has the advantage of being sexual and that it is hard to get on teeth.
【0008】このようにして、本発明によれば、まず第
一に、砂糖・水飴などの代わりに、マンニトールおよび
/またはマルチトールを含む糖アルコールに水を加えて
撹拌溶解し、常法に従いこれを煮詰め、硬化油、乳化剤
などのその他の成分を添加後、ニーダーにより混捏し結
晶化を行い、結晶化糖アルコールキャンディー生地を得
る工程、第二に、クエン酸、ゼラチン、香料、色素、お
よびその他の原料を添加、混合後、成型する工程をへ
て、砂糖を使用する場合と同等の滑らかな食感を有し、
しかも歯につきにくい改善された結晶化ソフトキャンデ
ィーを容易に製造することができる。以下、本発明につ
いて更に詳しく説明する。Thus, according to the present invention, first of all, water is added to a sugar alcohol containing mannitol and / or maltitol in place of sugar, starch syrup and the like, and dissolved by stirring. Boiled and added other components such as hardened oil and emulsifier, kneading with a kneader to crystallize to obtain crystallized sugar alcohol candy dough, secondly, citric acid, gelatin, flavors, pigments, and other After adding and mixing the ingredients, the process of molding has a smooth texture equivalent to that of using sugar,
Moreover, it is possible to easily produce an improved crystallized soft candy which is hard to stick to the teeth. Hereinafter, the present invention will be described in more detail.
【0009】本発明において、ソフトキャンディー類と
称するのは、例えば、フォンダン、キャラメル、タフィ
ー、ヌガー、ファッジ、チューイングキャンディーなど
の砂糖、糖アルコールなどを原料とし、比較的高温で溶
融して製造される菓子類の内水分が6重量%を超え、概
ね20重量%以下としたものである。In the present invention, soft candy is produced by melting, for example, sugar such as fondant, caramel, toffee, nougat, fudge, chewing candy and sugar alcohol at a relatively high temperature. The water content of the confectionery exceeds 6% by weight and is generally 20% by weight or less.
【0010】本発明で利用するマンニトールおよびマル
チトールはそれぞれ砂糖の約60〜約70%、約70〜
約80%の甘味度で、いずれもさわやかな甘味を持ち、
低カロリーで非う蝕性の甘味料である。また、砂糖と同
様、結晶性に優れ、吸湿性も極めて低いという利点があ
る。また、マンニトールおよびマルチトールは糖アルコ
ールであるので、着色性、分解性がほとんど認められ
ず、キャンディーなどの苛酷な加熱条件下でも、褐変の
ない製品が得られるという利点もある。The mannitol and maltitol used in the present invention are about 60 to about 70% and about 70 to 70% of sugar, respectively.
With a sweetness of about 80%, each has a refreshing sweetness,
It is a low-calorie, non-cariogenic sweetener. Also, like sugar, it has the advantages of excellent crystallinity and extremely low hygroscopicity. Further, since mannitol and maltitol are sugar alcohols, coloring and degrading properties are hardly recognized, and there is an advantage that a product without browning can be obtained even under severe heating conditions such as candy.
【0011】次にマンニトールおよび/またはマルチト
ールの使用量はソフトキャンディーに対して20重量%
〜90重量%、好ましくは30重量%〜80重量%が好
適である。Next, the amount of mannitol and / or maltitol used is 20% by weight based on the soft candy.
˜90% by weight, preferably 30% to 80% by weight are suitable.
【0012】本発明においてマンニトールおよび/また
はマルチトールとともに使用可能な糖アルコールとして
は、エリスリトール、キシリトール、ソルビトール、還
元パラチノース、ラクチトール、還元澱粉糖化物および
これらの2種以上の混合物を例示することができる。マ
ンニトールおよび/またはマルチトールを含む糖アルコ
ールをベースとして得られるソフトキャンディーは、良
好なボディー感を有するとともに、食感が砂糖を使用し
て得られる場合と同等の滑らかさを有し、好適である。
さらにマンニトールおよび/またはマルチトールを含む
糖アルコールを結晶化させることにより、滑らかな食感
を有し、しかも歯につきにくいソフトキャンディーが得
られる。Examples of the sugar alcohol which can be used together with mannitol and / or maltitol in the present invention include erythritol, xylitol, sorbitol, reduced palatinose, lactitol, reduced starch saccharified products and mixtures of two or more thereof. . A soft candy obtained based on a sugar alcohol containing mannitol and / or maltitol has a good body feel and a smooth texture similar to that obtained by using sugar, and is thus preferable. .
Further, by crystallizing a sugar alcohol containing mannitol and / or maltitol, a soft candy having a smooth texture and less likely to stick to the teeth can be obtained.
【0013】上記糖アルコールの結晶化条件は砂糖を用
いる通常の方法と同様に行えばよい。即ち、例えば糖ア
ルコール類および水を混合、溶解後、植物硬化油、乳化
剤等を加え均質化する。これを約60℃〜約80℃の温
度でニーダー等により混捏しながら、ゆっくりと結晶を
析出させることにより行うことができる。The sugar alcohol may be crystallized under the same conditions as in the usual method using sugar. That is, for example, sugar alcohols and water are mixed and dissolved, and then hydrogenated vegetable oil, an emulsifier, etc. are added and homogenized. This can be performed by slowly precipitating crystals while kneading with a kneader or the like at a temperature of about 60 ° C to about 80 ° C.
【0014】前記の如き方法により得られる糖アルコー
ルキャンディー生地をベースとして、常法に従い例え
ば、フォンダン、タフィー、ヌガー、ファッジ、チュー
イングキャンディーなどのソフトキャンディーを調製す
ることができる。Soft candy such as fondant, toffee, nougat, fudge, chewing candy can be prepared according to a conventional method based on the sugar alcohol candy dough obtained by the above method.
【0015】本発明により、従来用いられている砂糖、
水飴などの代わりにマンニトールおよび/またはマルチ
トールを含む糖アルコールを用いることにより肥満、成
人病、虫歯などの問題が解決された低カロリー・低う蝕
性のソフトキャンディーが得られる。According to the present invention, conventionally used sugar,
By using a sugar alcohol containing mannitol and / or maltitol instead of starch syrup or the like, a low-calorie, low-cariogenic soft candy in which problems such as obesity, adult diseases and tooth decay are solved can be obtained.
【0016】また糖アルコール類の甘味はマイルドであ
るので、甘味の強度を上げたい場合には低カロリーで高
甘味度の甘味料であるアスパルテーム、ステビアなどを
糖アルコールと共に使用することもできる。Further, since sugar alcohols have mild sweetness, low-calorie and high-sweetness sweeteners such as aspartame and stevia can be used together with sugar alcohols in order to increase the intensity of sweetness.
【0017】[0017]
【発明の実施の形態】以下、実施例によって本発明の態
様を更に詳しく説明する。 (実施例1)還元澱粉糖化物(BX=70゜)500g
とマルチトールシロップ(BX=75゜)450gおよ
びマンニトール200gを加え、加熱撹拌しながら完全
に溶解する。これに乳化剤3.0gを植物硬化油80g
に溶解したものを添加し、温度が約130〜約135℃
になるまで煮詰め、チューイングキャンディーベース
1,000gを調製した。これを約70〜約80℃に保
温したニーダーに入れ、水30gにゼラチン20gを溶
解したものを加え良く混捏し、結晶を充分析出させた。
さらに、クエン酸15g、オレンジフレーバー1.5g
およびβ−カロチン色素製剤2gを添加し良く混捏し
た。冷却後、成型、切断し、チューイングキャンディー
を調製した。BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the embodiments of the present invention will be described in more detail with reference to Examples. (Example 1) 500 g of reduced starch saccharified product (BX = 70 °)
450 g of maltitol syrup (BX = 75 °) and 200 g of mannitol are added, and the mixture is completely dissolved with heating and stirring. To this, 3.0 g of emulsifier 80 g of hydrogenated vegetable oil
Added to the solution, and the temperature is about 130 to about 135 ° C.
It was boiled until it became, and 1,000 g of chewing candy base was prepared. This was placed in a kneader kept at about 70 to about 80 ° C., 20 g of gelatin dissolved in 30 g of water was added and kneaded well to sufficiently precipitate crystals.
Furthermore, citric acid 15g, orange flavor 1.5g
And 2 g of the β-carotene pigment preparation were added and kneaded well. After cooling, it was molded and cut to prepare a chewing candy.
【0018】(比較例1)グラニュー糖400gに水1
50gを加え、110℃まで加熱して完全に溶解し、さ
らに水飴550gを加えて溶解した。これに乳化剤3.
0gを植物硬化油80gに溶解したものを添加し、撹拌
混合後約130℃まで煮詰め、チューイングキャンディ
ーベース1、000gを調製した。以下、実施例1と同
様な操作を行いチューイングキャンディーを調製した。Comparative Example 1 400 g of granulated sugar and 1 part of water
50 g was added and heated to 110 ° C. for complete dissolution, and 550 g starch syrup was added for dissolution. Add to this emulsifier 3.
A solution prepared by dissolving 0 g of hydrogenated vegetable oil in 80 g was added, and the mixture was stirred and mixed, and then boiled to about 130 ° C. to prepare 1,000 g of a chewing candy base. Hereinafter, the same operation as in Example 1 was performed to prepare a chewing candy.
【0019】(比較例2)還元澱粉糖化物(BX=70
゜)700gおよびエリスリトール400gに水100
gを加え、加熱撹拌しながら完全に溶解した。それに乳
化剤3.0gを植物硬化油80gに溶解したものを添加
し、温度が約130〜約135℃になるまで煮詰め、チ
ューイングキャンディーベース1000gを調製した。
以下、実施例1と同様な操作を行いチューイングキャン
ディーを調製した。Comparative Example 2 Reduced starch saccharified product (BX = 70)
) 700 g and erythritol 400 g and water 100
g was added and completely dissolved while heating and stirring. A solution prepared by dissolving 3.0 g of an emulsifier in 80 g of hardened vegetable oil was added thereto, and the mixture was boiled down to a temperature of about 130 to about 135 ° C. to prepare 1000 g of a chewing candy base.
Hereinafter, the same operation as in Example 1 was performed to prepare a chewing candy.
【0020】(官能評価)実施例1および比較例1〜2
で得られたチューイングキャンディーをよく訓練された
20名の官能検査員が、舌触りの滑らかさ、歯につきに
くさ、香気バランス、甘味の質及び嗜好性について後記
の評価基準により官能評価した。その結果を表1に示
す。(Sensory Evaluation) Example 1 and Comparative Examples 1-2
Twenty well-trained sensory inspectors performed sensory evaluation on the chewing candy obtained in (1) according to the evaluation criteria described below regarding smoothness of texture, difficulty in contact with teeth, aroma balance, sweetness quality and palatability. Table 1 shows the results.
【0021】[0021]
【表1】 [Table 1]
【0022】 [0022]
【0023】表1の結果から明らかな通り、実施例1の
チュウイングキャンデーは、舌触りの滑らかさにおいて
比較例1のそれとほぼ同程度であった。また、歯につき
にくさは比較例1のそれより優れていた。さらに香気バ
ランス・甘味の質・嗜好性は、比較例1のそれと同様に
優れており、甘味の質では比較例2のそれより優れてい
ると判定された。As is clear from the results shown in Table 1, the chewing candy of Example 1 was about the same in smoothness to the tongue as that of Comparative Example 1. Further, the hardness to contact with teeth was superior to that of Comparative Example 1. Furthermore, it was determined that the aroma balance, the quality of sweetness and the palatability were as excellent as those of Comparative Example 1, and the quality of sweetness was superior to that of Comparative Example 2.
【0024】(実施例2)全粉乳130gおよびミルク
プロテイン20gに水210gを加え、加熱撹拌しなが
ら完全に溶解する。それに乳化剤4.0gを植物硬化油
80gに溶解したものを添加し、さらにマルチトールシ
ロップ(BX=75゜)700gおよび還元澱粉糖化物
(BX=70゜)280gを加え、温度約125℃〜約
130℃まで煮詰めた。次いで、冷却後約70℃〜約8
0℃で20分間ニーディングし、結晶を充分析出させ
た。これに香料1.0gを添加混合し冷却後成型、切断
してシユガーレスミルクキャラメルを調製した。(Example 2) To 130 g of whole milk powder and 20 g of milk protein, 210 g of water was added and completely dissolved while heating and stirring. A solution prepared by dissolving 4.0 g of an emulsifier in 80 g of hydrogenated vegetable oil was added to the mixture, 700 g of maltitol syrup (BX = 75 °) and 280 g of reduced starch saccharified product (BX = 70 °) were added, and the temperature was about 125 ° C to about 125 ° C. Boiled down to 130 ° C. Then, after cooling, about 70 ° C. to about 8
Kneading was performed at 0 ° C. for 20 minutes to sufficiently precipitate crystals. To this, 1.0 g of a fragrance was added and mixed, cooled, molded, and cut to prepare a sugarless milk caramel.
【0025】(比較例3)グラニュー糖120gおよび
水飴325gに水80gを加え加熱溶解した。それに乳
化剤2.0gおよび無塩バター40gを植物硬化油80
gに溶解したものを添加して、温度が約125℃〜約1
30℃まで煮詰めた。次いで冷却した後80℃程度に保
温しながらフォンダン180gを加え撹拌混合した。こ
れに香料1.0gを添加混合した後、実施例2と同様な
操作を行いミルクキャラメルを調製した。Comparative Example 3 To 120 g of granulated sugar and 325 g of starch syrup, 80 g of water was added and dissolved by heating. Add 2.0 g of emulsifier and 40 g of unsalted butter to hydrogenated vegetable oil 80.
What was melt | dissolved in g was added, and the temperature was about 125 ° C to about 1
Boiled down to 30 ° C. Next, after cooling, 180 g of fondant was added while stirring and mixing while maintaining the temperature at about 80 ° C. After adding 1.0 g of a fragrance | flavor to this and mixing, the same operation as Example 2 was performed and milk caramel was prepared.
【0026】官能評価 実施例2で得られたシユガーレスミルクキャラメルおよ
び比較例3で得られたミルクキャラメルをよく訓練され
た20名の官能検査員が、舌触りの滑らかさ、歯につき
にくさ、香気バランス、甘味の質及び嗜好性について前
記と同様な評価基準により官能評価したところ、実施例
2のシユガーレスミルクキャラメルはグラニュー糖を使
用した比較例3のものと比較して遜色ないと判定され
た。Sensory evaluation Twenty well-trained sensory inspectors of the sugarless milk caramel obtained in Example 2 and the milk caramel obtained in Comparative Example 3 gave a smooth feel on the tongue and a hard tooth contact. The sensory evaluation of the aroma balance, the quality of sweetness and the palatability based on the same evaluation criteria as described above revealed that the sugarless milk caramel of Example 2 was comparable to that of Comparative Example 3 using granulated sugar. Was done.
【0027】[0027]
【発明の効果】本発明の糖アルコール含有結晶化ソフト
キャンディーは、砂糖を用いた場合に匹敵する味質・食
感を有し、しかも歯につきにくく、従来品よりさらに低
カロリー・低う蝕性のものである。EFFECTS OF THE INVENTION The sugar alcohol-containing crystallized soft candy of the present invention has a taste and texture comparable to those when sugar is used, and it is hard to stick to the teeth, and has a lower calorie and lower caries property than conventional products. belongs to.
Claims (3)
ルからなる糖アルコールを20重量%〜90重量%含有
することを特徴とする結晶化ソフトキャンディー。1. A crystallized soft candy characterized by containing 20% by weight to 90% by weight of a sugar alcohol consisting of mannitol and / or maltitol.
請求項1記載の結晶化ソフトキャンディー。2. The crystallized soft candy according to claim 1, wherein the sugar alcohol is crystallized.
キャンディー。3. The crystallized soft candy according to claim 1, which is sugar-free.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP7238569A JPH0975005A (en) | 1995-09-18 | 1995-09-18 | Crystallized soft candy containing sugar alcohol |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP7238569A JPH0975005A (en) | 1995-09-18 | 1995-09-18 | Crystallized soft candy containing sugar alcohol |
Publications (1)
Publication Number | Publication Date |
---|---|
JPH0975005A true JPH0975005A (en) | 1997-03-25 |
Family
ID=17032178
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP7238569A Pending JPH0975005A (en) | 1995-09-18 | 1995-09-18 | Crystallized soft candy containing sugar alcohol |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPH0975005A (en) |
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- 1995-09-18 JP JP7238569A patent/JPH0975005A/en active Pending
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