JPS6170945A - Preparation of candy using palatinose - Google Patents

Abstract

PURPOSE:To obtain the titled colorless food having low cariogenicity and excellent taste and flavor, easily without necessitating skilled labor, by adjusting the pH of an aqueous solution of palationse within a specific range with an edible acidic substance, and boiling down the solution. CONSTITUTION:An aqueous solution of palationse or a mixed sugar composed of palationse and sugar and/or starch syrup, etc. is added with an edible acidic substance (preferably citric acid, etc.) to adjust the pH to 1.5-5, preferably 2-4.5. The objective food can be prepared by boiling down the solution e.g. to 145 deg.C in the case of heating under atmospheric pressure.

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Field of Application] The present invention relates to a method for producing tonada candy using palatinose.

(Prior Art) Conventionally, it has been known that in the production of candy, when sugar liquid is boiled down, caramel is formed and colored. Caramel formation varies significantly depending on pH, and when citric acid or the like is added to improve the taste of candy, caramel formation is significant. In response to the demand for candy that can be colored as desired without coloring, methods for preventing coloring of candy have been proposed. For example, by adding caffeic acid, ferulic acid, esters of these acids, chlorogenic acid, polyphosphates, etc., it is possible to obtain a main fundi that does not become colored at all even when organic acids such as citric acid are added (Japanese Unexamined Patent Publication No. 57 −
115147).

In addition, in the production of candy, transparent candy is obtained by adding citric acid or the like at the end of boiling and pouring into a mold without kneading (Japanese Patent Laid-Open No. 190351/1983).
.

However, the above-mentioned known methods for preventing discoloration have the disadvantage that the browning inhibitor in the former is expensive and is a substance not normally used in candy, and in the latter, the mixing of organic acids such as citric acid is due to natural penetration. However, it has the disadvantage that it requires skill to manufacture, and that depending on the scale of manufacture, it requires reliance on the intuition of the operator.

[Problems to be solved by the invention] Palatinose used in the present invention is a new disaccharide produced industrially by enzymatically treating sugar, and its sweetness is 4 times higher than that of sugar.
Although it is low at around 2%, it is a sugar that is attracting attention due to its characteristics.

It gives a richer flavor to heated foods than sugar (Japanese Patent Laid-Open No. 56-92757). It is a low cariogenic sweetener, and when used in combination with sugar, the production of insoluble glucan from sugar is inhibited, and the cariogenic properties of sugar can be suppressed.
7-71377). Attempts have been made to utilize these properties to produce candy with low corrosiveness and excellent flavor.
Palatinose starts to color at around 130°C, yielding a yellow candy, which has the disadvantage that it is not possible to achieve desired coloring.

Therefore, the inventors conducted extensive trial research on producing color-free candy using palatinose.
The coloring of palatinose is related to the pH when the solution is boiled, and in the case of sugar candy, it is possible to add an acid. When adjusting the pH to 1.5 to 5.0, it may be boiled down in the presence of an acid, and the present invention was completed based on the discovery that when palatinose and sugar are used together, the coloring of sugar can be suppressed.

[Purpose of the invention]

Therefore, an object of the present invention is to provide a method for producing a candy using palatinose, which has low corrosion resistance, excellent flavor, and is free from coloration.

Another object is to provide a method for preventing candy coloring using palatinose, which does not require any skill and can be easily operated industrially.

Another object of the present invention is to provide a method for producing a candy using palatinose, which is a combination of palatinose and sugar, is low in flavor, has a sweet flavor, and is free from coloration.

[Means to solve the problem]

In order to achieve the above object, in the method of preventing coloring of candy using palatinose according to the present invention, a food-grade acidic substance is added to an aqueous solution of palatinose or a mixed sugar containing palatinose and sugar or starch syrup or a mixture thereof. This solution is characterized by adjusting the pH to 1.5 to 5.0 and boiling it down.

The mixed sugar is a mixture of 50 parts by weight or more of palatinose and 50 parts by weight or less of sugar, starch syrup, or a mixture thereof.

As acidic substances for food, IaFi such as citric acid, tartaric acid, succinic acid, malic acid, lactic acid, acetic acid, fumaric acid, phytic acid, and ascorbic acid can be preferably used, and volatile acids such as acetic acid can be used in large amounts. Or supplement as appropriate during boiling. Examples of acidic substances include organic acid monoglycerides, such as diacetyl tartrate monoglyceride, lactic acid monoglyceride, and succinic acid monoglyceride, and 18 of these food-grade acidic substances or a mixture of two or more thereof can be used. These acidic substances are added to the sugar solution at a pH of 1.5 to 5°0.
It is preferably added in an amount of 2.0 to 4.5.

The amount of water used is preferably about 40% of the amount of palatinose. Palatinose, sugar, and raw sugar for starch syrup are completely dissolved in this water, and acidic substances are added under control using PLL to adjust the pH to a specified level.
reach.

Next, the boiling process of heating and concentrating is performed by heating at normal pressure to 145%
℃, when manufacturing candy by deposit method, 1
Standard temperature is up to 50°C. Therefore, it can be controlled at the boiling temperature used in conventional candy manufacturing. The molten sugar solution that has been boiled is processed by a normal candy molding method, such as stamping method,
Molding can be done by a roll method or a ball machine method, but it is preferable to mold by a deposit method, taking advantage of the properties of a substantially colorless and transparent molten sugar solution. Since it is colorless, you can choose your favorite coloring.

〔Example〕

Next, the present invention will be specifically explained with reference to Examples.

Example 1゜200g of palatinose and pine kiln buff yy -
(adjusted with H2S Na HPO, H/10 citric acid) prescribed 9H solution 35 mj! Add 100 liters of water to the colander
1 is added to make a homogeneous solution, and the solution is heated to 150° C. and concentrated, and the sugar solution is poured into a mold using a deposit method to obtain a candy.

Take a portion of the solution before boiling the candy, adjust the solution to have a solid content of 50%, and measure the pH at the time of dissolution.

The candy is dissolved in water, the solid content is adjusted to 50%, and the pH of the molded product is measured.

The degree of coloring of candy is 420 nm for a 50% solids aqueous solution.
Colorimetric determination was performed. For those with a strong degree of coloring, the concentration was reduced and the colorimetric determination was performed, followed by conversion. The results are shown in Table 1.

Table 1. pH of palatinose solution and degree of coloring of palatinose candy When pH of palatinose solution is lower than 2.0, pH 1
, up to p) 12.0, the degree of coloration remains unchanged, but below that, the degree of coloration gradually increases.

From the above measurement results, the coloring of candy can be suppressed to a low level at pH 1.5 to 3.5.

At pH 5 or higher, candy coloring is significant.

The best way to suppress candy coloring is 1) 82-3
．． It is 5.

Example 2゜Palatinose 500G Quen II! 0.06g Water 200Q The pH of the above-mentioned solution was 3.5. This solution was boiled to 150°C, deposit molded, and the degree of coloration was measured. The degree of coloration was 12 (p
(The degree of coloring is the same as in Example 1). This degree of coloration is virtually colorless to the naked eye.

Control Example 1° Palatinose 500Cl Water 200Cl A solution with the above formulation was treated according to Example 2, and the measurement results showed that the solution pH was 4.9 and the degree of coloration of the candy molded product was 41.

Example 3゜Palatinose 250Q Starch syrup 250q Lactic acid 0.54 (10%i)Q Water
100g Conducted according to Example 2, solution pH 2, molded product coloration degree 11
I got it.

Control Example 2 Palatinose 250q Starch syrup 250Q Water 100Q A solution with the above formulation was treated according to Example 3, and the pH of the solution was 4.9.
The coloring degree of the candy molded product was 36.

Example 4 Palatinose 250g Sugar 250g Diacetyltartaric acid monoglyceride 2.5g Water 2009 This solution was treated according to Example 2, and the E)H of the solution was 3.5 and the degree of coloration of the molded product was 12.5.

Control Example 3 Palatinose 250q Sugar 250 <y Water 200Q This solution was treated according to Example 4, and the solution was 1) H4.8, and the degree of coloration was 32.

To summarize the measurement results of Examples 2 to 4 and Control Examples 1 to 3, we can say that palatinose was reduced by adjusting the pH of sugar solutions of palatinose, palatinose and starch syrup, and palatinose and sugar to 2 to 3.5 with an acidic substance. To prevent the candy used from being colored and to give a candy that is visually substantially colorless.

As mentioned above, the method for preventing coloring of candy using palatinose according to the present invention has been described with reference to preferred examples, but the present invention is not limited to these examples and departs from the spirit of the present invention. It goes without saying that various changes can be made within the scope.

〔Effect of the invention〕

According to the method of preventing candy discoloration using palatinose according to the present invention, it is possible to provide color-free candy of a constant quality at all times, without requiring operator skill, regardless of the production scale, and by combining palatinose and sugar. It is now possible to mix non-colored candy with the candy, and it is low e!
It can be expected to be a corrosive candy.

Claims (6)

[Claims] (1) A food-grade acidic substance is added to an aqueous solution of palatinose or mixed sugars containing palatinose and sugar or starch syrup, or a mixture thereof to adjust the pH to 1.5 to 5.0, and the solution is boiled down. How to make candy using palatinose. (2) Production of candy using palatinose according to claim 1, in which a mixed sugar is used, in which 50 parts by weight or more of sugar or starch syrup or a mixture thereof is added to 100 parts by weight to 50 parts by weight or more of palatinose. Method. (3) Food-grade acidic substances include citric acid, tartaric acid, succinic acid,
A method for producing candy using palatinose according to claim 1 or 2, which is selected from malic acid, lactic acid, acetic acid, fumaric acid, phytic acid, ascorbic acid, organic acid monoglyceride, and mixtures thereof. (4) A method for producing candy using palatinose according to any one of claims 1 to 3, wherein the pH is adjusted to 2.0 to 3.5. (5) A method for producing a candy using palatinose according to any one of claims 1 to 4, in which a boiled sugar solution is poured into a mold and deposit-molded to obtain a transparent candy that is prevented from coloring. (6) The method for producing candy using palatinose according to claim 5, wherein the boiling temperature is 150°C or less.