JPS6083536A - Preparation of low calorie candy - Google Patents
Preparation of low calorie candyInfo
- Publication number
- JPS6083536A JPS6083536A JP58189900A JP18990083A JPS6083536A JP S6083536 A JPS6083536 A JP S6083536A JP 58189900 A JP58189900 A JP 58189900A JP 18990083 A JP18990083 A JP 18990083A JP S6083536 A JPS6083536 A JP S6083536A
- Authority
- JP
- Japan
- Prior art keywords
- candy
- starch
- reduced
- blend
- food
- 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)
Abstract
Description
【発明の詳細な説明】
本発明は低カロリーキャンデーの製造方法に関する、一
般飴菓子は蔗糖及び水飴を使用し、連続真空蒸発装置（
以下「装置」という、）ＶＣよりノ・−ドキャンデーを
製造する。この装置を利用して低カロリーキャンデーを
製造する場合、１５０℃以上の１高温加熱を要するが、
これには限度がある。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing low-calorie candy, and the general candy uses sucrose and starch syrup, and a continuous vacuum evaporation device (
(hereinafter referred to as the "apparatus") produces no-do candy from VC. When producing low-calorie candy using this equipment, high-temperature heating of 150°C or higher is required.
There are limits to this.
そこで本発明者は、他の物質を併用することにより、従
来の蔗糖と水飴を原料とする餅菓子の製法と同等の方法
で低カロリーキャンデーを製造すること及び耐吸湿変形
性も従来の該餅菓子と同等に有せしめることを企画し、
本発明を完成するに至った。、
本発明は、低カロリーキャンデーを従来の蔗糖と水飴を
原料とする餅菓子の製法と同等の製法で経済的に製造す
るため及び低カロリーキャンデーに該餅菓子と同等の耐
吸湿変形性を与えるために、還元麦芽糖水飴、還元澱粉
糖化物及び食品用サイクロデキストリンの８種を混合使
用することを特徴とする、
本発明によれば還元麦芽糖水飴と還元澱粉糖化物の使用
により低カロリー化を果たせ、両物質とも難船水性であ
るに拘らず食品用サイクロデキストリンの添加により両
物質の短所を十分に補い、従って短期に吸湿して変形す
ることもなく、当該飴菓子と同様の品質を確保できる。Therefore, the inventor of the present invention has developed a method of manufacturing low-calorie candy using a method similar to the conventional method of manufacturing mochi confectionery using sucrose and starch syrup as raw materials, and that the moisture absorption and deformation resistance is also lower than that of the conventional mochi confectionery, by using other substances in combination. We plan to make it the same as sweets,
The present invention has now been completed. The present invention aims to economically produce a low-calorie candy using a manufacturing method equivalent to the conventional manufacturing method of a mochi confectionery made from sucrose and starch syrup, and to provide a low-calorie candy with moisture absorption and deformation resistance equivalent to that of the mochi confectionery. According to the present invention, low calorie can be achieved by using reduced maltose starch syrup and reduced starch saccharide. Although both substances are water-based, the addition of food-grade cyclodextrin sufficiently compensates for the disadvantages of both substances, and therefore does not absorb moisture and deform in a short period of time, ensuring the same quality as the candy.
蔗糖と水飴を原料とする際には１２５〜１３５℃の加熱
で十分飴菓子が製造できるが、低カロリーキャンデーの
原料である還元麦芽糖水飴又は還元澱粉糖化物を用す、
装置を利用してハードキャンデーを製造する場合、両物
質とも難船水性であるため１５０℃以上の高温での熱処
理が必要である。しかし、高温加熱するためにその生産
性は悪い。また両物質は吸湿性が大きいため製品となっ
てからの吸湿が一般飴菓子よシも早く、変形し易い製品
が出来てしまう。When using sucrose and starch syrup as raw materials, heating to 125 to 135°C is enough to produce candy, but when reduced maltose syrup or reduced starch saccharide, which is the raw material for low-calorie candy, is used,
When producing hard candy using the equipment, heat treatment at a high temperature of 150° C. or higher is required because both substances are water-based. However, productivity is poor due to high temperature heating. In addition, since both substances have high hygroscopic properties, they absorb moisture faster than ordinary candy, resulting in a product that is easily deformed.
そこで本発明では食品用サイクロデキストリンを採用し
、その乾慄性、包接性、粘性に着目してこれらの性質を
有効に利用している。サイクロデキストリンは６〜１２
個のグルコース分子がα−１，４−グルコシド結合で環
状に連なった非還元性のマルトオリゴ糖で、ある種の微
生物が生成するサイクロデギス） ＩＪン生成酵素を詰
粉に作用させることによって得られる物質である。この
食品用サイクロデキストリンの採用で、蔗糖と水飴を原
料とするハードキャンデーの従来の装置をｍ１て、しか
も耐吸湿変形性の高い低カロリーキャンデーの製造が可
能となったのである。Therefore, in the present invention, food-grade cyclodextrin is employed, and its drying properties, inclusion properties, and viscosity are focused on and these properties are effectively utilized. Cyclodextrin is 6-12
A non-reducing malto-oligosaccharide in which glucose molecules are linked in a ring through α-1,4-glucoside bonds; cyclodegis produced by certain microorganisms) A substance obtained by applying IJ-generating enzyme to stuffed flour It is. By using this food-grade cyclodextrin, it has become possible to produce low-calorie candy with high resistance to deformation due to moisture absorption, using conventional equipment for producing hard candy made from sucrose and starch syrup.
還元麦芽糖水飴、還元澱粉糖化物及び食品用サイクロデ
キストリンの３ｆ！！を混和し１．１２５〜１３５℃に
加熱溶解して真空濃縮し、必要に応じ香料、酸、ミルク
等全添加し、鉛材を調整製造する。これを成形装置に送
ｐ１型抜きしてハードキャンデーを得る。3F of reduced maltose starch syrup, reduced starch saccharide and food grade cyclodextrin! ! are mixed, heated and dissolved at 1.125 to 135°C, concentrated under vacuum, and added with fragrance, acid, milk, etc. as required, to prepare and manufacture lead materials. This is sent to a molding device and cut into a p1 mold to obtain a hard candy.
特許出願人 佐久間製菓株式会社 １３−・パこPatent applicant: Sakuma Seika Co., Ltd. 13- Pako
Claims (1)
餅菓子の製法と同等の製法で経済的に製造するため及び
低カロリーキャンデーに該餅菓子と同等の耐吸湿変形性
を付与するために、還元麦芽糖水飴、還元澱粉糖化物及
び食品用サイクロデキストリンの３種を混合使用するこ
とを特徴とする低カロリーキャンデーの製造方法。In order to economically produce low-calorie candy using the same manufacturing method as conventional rice cakes made from sucrose and starch syrup, and to give low-calorie candy the same resistance to moisture absorption and deformation as the rice cakes, reduction A method for producing a low-calorie candy, characterized by using a mixture of three types: maltose starch syrup, reduced starch saccharide, and food-grade cyclodextrin.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP58189900A JPS6083536A (en) | 1983-10-13 | 1983-10-13 | Preparation of low calorie candy |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP58189900A JPS6083536A (en) | 1983-10-13 | 1983-10-13 | Preparation of low calorie candy |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPS6083536A true JPS6083536A (en) | 1985-05-11 |
Family
ID=16249070
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP58189900A Pending JPS6083536A (en) | 1983-10-13 | 1983-10-13 | Preparation of low calorie candy |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS6083536A (en) |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5783249A (en) * | 1980-11-10 | 1982-05-25 | Morishita Jintan Kk | Preparation of low-caloric hard candy |
-
1983
- 1983-10-13 JP JP58189900A patent/JPS6083536A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5783249A (en) * | 1980-11-10 | 1982-05-25 | Morishita Jintan Kk | Preparation of low-caloric hard candy |
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