JPS6083535A - Preparation of candy with starch base containing ascospore active lactic acid bacteria - Google Patents

Abstract

PURPOSE:To obtain a candy with starch base effectively containing ascospore active lactic acid bacteria with preventing destruction of it, by blending powder of an ingredient for candy with starch base with ascorpore active lactic acid bacteria to give powder of candy with starch base, kneading this powder with an ingredient for candy with starch base cooled to a specific temperature. CONSTITUTION:An ingredient for candy with starch base obtained by a conventional procedure is extended, solidified, granulated to give powder. The powder is uniformly blended with ascorpore active lactic acid bacteria, to prepare powder of candy with starch base containing the ascospore active lactic acid bacteria. This powder of candy with starch base is added to an ingredient for candy with starch base prepared by the above-mentioned conventional procedure cooled to about 100 deg.C and they are kneaded uniformly, and molded to give the desired candy for starch base. This candy with starch base may be further blended with an adible acid, a nutritive substance including various vitamins such as vitamin C, vitamin E, etc., a favorite food such as fruit juice, etc.

Description

DETAILED DESCRIPTION OF THE INVENTION A method. There are many types of candy, and starch syrup is used to prevent the crystallization of the sucrose used. Candies are classified into hard and soft candies, depending on the degree of concentration and the method used to form them.

Generally, hard candy requires high temperature concentration of 150℃ or higher, but if a vacuum evaporator is used,
It can be boiled down at a temperature of 5 to 135°C. However, the activity of normal lactic acid bacteria begins to decrease at temperatures above 50°C, and most of them die at temperatures above 70°C. Therefore, it is impossible to knead it into candy.

Active spore-forming lactic acid bacteria are white fine powders that form spores, so there is almost no change in the number of viable bacteria even if they are left at a temperature of 40° C. and a humidity of 80% for 4 weeks. At room temperature and humidity, it maintains a constant number of viable bacteria for over a year, and has excellent storage stability. Further, even after heat treatment at 85°C, almost no decrease in the number of viable bacteria was observed.

In view of these points, the present inventor planned the manufacture of candy containing active spore-forming lactic acid bacteria in which active spore-forming lactic acid bacteria are kneaded in as stable a state as possible, and has arrived at the present invention. In the present invention, candy material (,!l1: material) obtained by a normal method is spread and cooled to solidify it, and this is crushed into a powder, and sporulating active lactic acid bacteria are added to this powder and mixed uniformly. Prepare powdered candy of sporulating active lactic acid bacteria, cool the rusted (base material) obtained by the above-mentioned usual method to about 100°C, add the powdered candy of active sporulating lactic acid bacteria, and knead until uniform. It is characterized by being molded after filling.

According to the present invention, as described above, the heat-resistant spore-forming active lactic acid bacteria are coated with the powdered spores and kneaded into the rusting layer, so that they are not exposed to excessive heat. Therefore, it is possible to completely prevent the death of active spore-forming lactic acid bacteria due to heat and add it to the effective KOfi material.In addition, since the moisture content in the profit (with rust) is less than 1%, active spore-forming lactic acid bacteria can also be prevented. It is stable and has a good shelf life.

In addition, in the present invention, in addition to the above, edible acids, vitamin C
It goes without saying that nutritional substances such as various vitamins such as , vitamin E, and other luxury goods such as fruit juice can be added.

〔Example〕

(1) Preparation and production of spore-producing active lactic acid bacteria powder candy by a well-known method. That is, sucrose and starch syrup are mixed, heated and dissolved at 125 to 135°C, concentrated in vacuo, and perfume, acid, milk, etc. are added as necessary. This base material (with rust) is spread thinly on a cooling plate and cooled to solidify. A suitable amount of active spore-bearing lactic acid bacteria is added to the resulting powder by pulverizing this to prepare a homogeneous powdered candy of active spore-bearing lactic acid bacteria.

At this time, it is necessary to do this in a room as dry as possible in order to prevent the powdered candy from absorbing moisture.

(2) From kneading to molding Approx.
Cool to ℃, and add the powdered spore-forming lactic acid bacteria powder prepared in step (1) into the rusted mixture and knead it into a uniform mixture. This is sent to a molding device and cut out to obtain candy containing active spore-forming lactic acid bacteria.

[Experiment example]

Candy confectionery was produced with active spore-forming lactic acid bacteria at 17 million pieces per final product, and an analysis was conducted.
1 per 12 products as shown in the attached analytical test report.
An analysis result of 8 million pieces was obtained.

This means that the minimum guaranteed number of active spore-forming lactic acid bacteria is 5 per 11.
This is because there are more than 0 billion pieces.

Claims (1)

[Claims] The chain side (base material) obtained by the usual method is spread and cooled to solidify, and this is crushed to form a powder. To this powder, active spore-forming lactic acid bacteria are added and mixed uniformly to form active spore-forming lactic acid bacteria powder. To produce candy, use the gt bed (base material) obtained by the above-mentioned normal method to produce approximately 100 gt
A method for producing a powdered candy of sporulating active lactic acid bacteria, which is characterized by cooling the powder, adding the active sporulating lactic acid bacteria powder, kneading the powder to a uniform consistency, and then molding the powder.