JPH0975005A - Crystallized soft candy containing sugar alcohol - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a candy such as caramel having good taste and palatability, low caloric value and cariogenicity and exhibiting low adhesivity to the tooth by compounding a sugar alcohol consisting of mannitol and/or maltitol at a specific ratio. SOLUTION: This soft candy contains 20-90wt.%, preferably 30-80wt.% of a sugar alcohol consisting of mannitol and/or maltitol. The product such as fondant or taffy can be produced e.g. by dissolving a sugar alcohol in water, adding a hardened vegetable oil, an emulsifier, etc., to the solution, homogenizing the mixture, slowly depositing crystals from the homogenized mixture while kneading with a kneader, etc., at 60-80 deg.C to effect the crystallization of the sugar alcohol and using the obtained sugar alcohol candy base as a base of the candy.

Description

Detailed Description of the Invention

[0001]

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]

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.

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.

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]

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.

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]

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.

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.

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.

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.

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.

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.

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.

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.

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.

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]

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.

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.

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.

(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]

[Table 1]

[0022]

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.

(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.

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.

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]

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)

[Claims] 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. 2. The crystallized soft candy according to claim 1, wherein the sugar alcohol is crystallized. 3. The crystallized soft candy according to claim 1, which is sugar-free.