KR100384394B1 - Sugarless soft chewing candy and preparation process thereof - Google Patents

Abstract

In the present invention, one or more sugar alcohols selected from xylitol, maltitol, erythritol, isomalt, sorbitol, mannitol, and the like are mixed with reducing starch sacrose, dissolved, stirred, concentrated, cooled, and then put into a kneader. After mixing the gelling agent in water, dissolving it in water, adding various fats and oils and emulsifiers, crushing and adding sugar alcohols used for the main raw materials as seeds, and kneading the mixture for 10 to 30 minutes while maintaining the temperature at 50 to 90 DEG C. The present invention provides a method for producing a sugar free chewing soft candy by performing crystallization at a temperature of 70 ° C. and a relative humidity of 50 to 70% for 3 to 24 hours, and a sugar free chewing soft candy prepared by the method.

Description

Sugarless soft chewing candy and preparation method thereof

The present invention relates to a method for producing a sugar-free soft chewing candy in a most edible state utilizing crystallization techniques.

The present invention relates to a method of achieving target quality in terms of appearance and texture by applying a crystallization technique in a sugar-free soft candy. More specifically, sugar-free candy is made using sugar alcohols and reduced starch sugars instead of sugar and starch syrup, but fats and oils and hydrocolloids are used to give softness and chewiness to sugar alcohols. The present invention relates to a method of artificially inducing crystallization of to obtain a product of a predetermined uniform quality.

In the case of soft candy, crystallization proceeds whenever there is a seed necessary for crystallization inside and proper crystallization conditions are provided. This may be fast, slow, high or low, depending on the balance between the seed and the crystallization inhibitor and conditions such as temperature and moisture.

The crystallization pattern is also influenced by the type and size of seeds, the type and properties of the anti-crystals mixed together and the crystallization time. This result is also directly linked to the productability and determines the good and bad texture of the chewing texture. In general, the use of fine seeds gives a smooth texture. The more seeds, the shorter the crystallization time and the more progress. .

On the other hand, the type of seed (Seed) should be the same raw material used for the main raw material to perform the role of the seed normally. If the temperature is high and the water content is up to a certain limit, the crystallization may be promoted. If the crystallization standing time is shortened, crystallization may be insufficient. The gelling agent, which is one of the crystallization inhibitors, is usually used in a mixture of heavy gelatine and gum arabic in various ratios. Generally, the same amount of mixed agent shows the best chewiness.

The importance of crystals in soft candies is well known. As disclosed in Japanese Patent Application Laid-Open No. Hei 7-123923, a method of making chewing candy using sugar alcohols such as erythritol and reduced starch sugar as a main raw material and a gelling agent such as gelatin has been proposed. Korean Patent No. 274837 proposes a manufacturing method of a chewing candy using a fat or oil and an emulsifier in sugar alcohols.

However, these conventionally disclosed methods have a limitation in setting crystallization conditions regardless of how crystallization is induced in the manufacturing process by managing crystallization by gelling agent and oils and fats, and kneading, especially when disclosed in Japanese Patent Application Laid-Open No. Hei 7-123923. Because of the method of inducing crystallization before the process, there may be a problem that the gelling agent and the crystal cannot form a uniform phase with each other. As a result, these methods are inevitable in shape change or texture change after launch.

For quality control of soft chewing candy products, it is desirable to provide crystals with a certain quality at all times by quickly advancing crystallization to the target level so that no further crystallization proceeds after the release. The present invention focuses on a method of suppressing the change in physical properties as much as possible after molding by forcing the equilibrium to be reached by a method of rapidly advancing crystallization before release.

From the point of view of crystallization, the inside of the soft candy is always a mixture of elements that promote crystallization and elements that inhibit crystallization. When there are many factors that promote crystallization, the crystallization progresses over time inside the product, reaching equilibrium. On the other hand, there are relatively many crystallization inhibitory elements, so that the equilibrium state can be reached after the crystallization progresses less. The product characteristics at this time are very different compared to the product characteristics when the equilibrium state is reached after the crystallization progresses a lot because the crystallization inhibitory factor is small. In other words, it is always important to find the ideal combination based on the target quality.

In the case of chewing candy, the more crystallized, the softer and softer the texture of the product is, while the less crystallized, the tougher and harder it is. Appearance tends to be better in crystallization.

Typical soft chewing candy is usually hard right after manufacture, and becomes chewy as it is soft and soft over time. In addition, appearance changes in appearance. This is a major weakness in terms of quality control, and especially in sugar-free products, the problem is even greater since no starch syrup, which is a strong anti-crystallizing agent, is used at all.

Therefore, the technical problem to be achieved by the present invention is to develop a variety of sugar alcohols to reduce the harm caused by sugar and sugar in recent years, sugar-free products using this are being released one after another, in the case of candy, sugar-free hard candy (Hard candy) already Although it is considered to be generalized, soft candies are somewhat lagging, but sugar-free products are appearing. In the present invention, in the case of soft candy, the crystallization process is important, and since it has a direct influence on the appearance and texture of the product, it is intended to develop a management method and conditions therefor.

An object of the present invention is to mix one or more sugar alcohols selected from xylitol, maltitol, erythritol, isomalt, sorbitol, mannitol and the like with reduced starch glycosylated solution, and then dissolve, stir and concentrate to cool the mixture, After dissolving and adding in water, various fats and oils and emulsifiers are added, and the sugar alcohols used for the main raw materials as seeds are pulverized up to 80 mesh or less and kneaded and mixed for 10 to 30 minutes while maintaining at 50 to 90 ° C, and then 30 to 70 ° C. The present invention provides a method for producing a sugar-free chewing soft candy by performing crystallization for 3 to 24 hours at a relative humidity of 50 to 70%.

At this time, the gelling agent is characterized in that using a mixture of gelatin and gum arabic 0.3 to 2.2% by weight, sugar alcohols used in the main raw material as the seed is characterized in that the pulverized xylitol and mannitol powder to 80 mesh or less .

Hereinafter, the present invention will be described in more detail.

In the present invention, sugar alcohol and reducing starch saccharine may be used as main ingredients, and high sweetness sweeteners may be used like other sugar-free products for sweetness correction. To provide chewability and softness, gelling agents such as gelatin and oils and emulsifiers are used, and seeds for crystallization are added thereto.

As seasonings, various kinds of seasonings, juices, dairy products, flavorings, etc. can be added to meet the needs, and soft chewing candy manufacturing can always maintain constant productability by inducing crystallization by forcing crystallization after kneading. Way.

Sugar alcohols such as xylitol, maltitol, erythritol, isomalt, sorbitol, and mannitol are mixed alone or in combination of two or more, and then dissolved, stirred, and concentrated together with the reduced starch saccharide (mixture with a suitable amount) (120-170 ° C). Next (80 ~ 110 ℃) is put into kneader. Here, gelling agents such as gelatin, gum, pectin, carrageenan, agar and starch are mixed alone or in mixture of two or more, and dissolved in water, and various oils and emulsifiers are added thereto. As seeds, the sugar alcohols used for the main raw materials are pulverized to 200 μm or less, and acidic acid, salt, fruit juice, dairy products, flavors, natural extracts, and pigments are added for taste.

Next, kneading is performed for 10 to 30 minutes while maintaining the temperature of the product at 50 to 90 ° C. After this step, the crystallization is carried out for 3 to 24 hours at 30 to 70 ° C and relative humidity of 60% or less, and then molded immediately to be commercialized.

The present invention will be described in more detail with reference to the following examples.

(Example)

400 g of maltitol syrup was added to 200 g of xylitol and 200 g of mannitol, and 150 g of compounded water was added thereto, followed by concentration under agitation. When the temperature reached 140 ° C, the concentration was stopped, cooled, and introduced into a kneader at 100 ° C. 8 g of gelatin (250 Bloom) and 8 g of gum gum were completely dissolved in 24 g of warm water, and 80 g of vegetable hardened oil was added with a mixture of 1 g of lecithin and 1 g of sorbitan fatty acid ester. A mixture of 5 g of xylitol powder and 5 g of mannitol powder having a particle diameter of 70 µm or less was put therein, and kneading was performed for 15 minutes while maintaining the temperature at 70 ° C. After this, the product was sealed and left for 24 hours at 50 ° C. and a relative humidity of 50% or less, and then molded and packaged into a square shape by a stamping method to prepare a product.

The manufactured product was compared and evaluated for appearance and texture change at intervals of two months while being stored at 25 ° C. and 50% relative humidity. In the evaluation, the product temperature was unified at 25 ° C.

(Comparative Example)

The test was carried out in the same manner as in the example, but after the mixing kneading for comparison, only the process left for 24 hours at 50 ° C. and a relative humidity of 50% or less was omitted and immediately molded and packaged, and the comparative evaluation was performed in the same manner.

In order to understand in more detail the tendency of each variable to affect the crystallization was carried out as follows.

(Example 1)

In the same manner as in the above, but the dough mixing time was divided into 5, 10, 15, 20 minutes to experiment and compared the texture after each molding. Table 1 shows the results.

Changes in Texture (Chewability) with Dough Mixing Time Dough mixing time (minutes) Changes in Appearance and Texture Remarks 5 Less mixing 10 to 15 minutes for acceptable conditions 10 Slightly chewable but acceptable 15 Chewable 20 Relatively chewy but somewhat stiff

(Example 2)

In the same manner as in the above examples, but when mixing the dough was tested by dividing the temperature into 40, 50, 70, 90, 100 ^O C and compared the texture after each molding. Table 2 shows the results.

Changes in Texture (Chewability) According to Dough Mixing Temperature Dough Mixing Temperature ( ^o C) Changes in Appearance and Texture Remarks 40 Poor mixing 50 to 90 ^o C is selected as an acceptable condition 50 Good chewing feeling 70 Chewable 90 Somewhat rough but relatively good 100 Stiff feeling of chewing

(Example 3)

In the same manner as in the above example, the particle size of the seed (seed) was divided into 150 mesh pass through, 80-150 mesh, 80 mesh pass through divided into the experiment and compared the texture after each molding. Table 3 shows the results.

Changes in Texture (chewing) According to Seed Particle Size Seed particle size Changes in Appearance and Texture Remarks 150 mesh pass through Chewing smoothness 80 mesh pass through as acceptable 80-150 mesh Somewhat rough but acceptable 80 mesh through powder Rough chewing

(Example 4)

In the same manner as in the above, but only 16g gelatin alone, 16g gum arabic alone, 16g gelatin and gum arabic mixture of the same mixture was added and tested and compared to the texture after molding. Table 4 shows the results.

Change of texture (chewing) by gelling agent Gelling Agent (Added 16g) Changes in Appearance and Texture Remarks gelatin The texture is somewhat tough Selecting Mixtures as Acceptable Conditions Gum arabic Gives a feeling of sticking to teeth Gelatin + Arabian Gum Good chewing feeling

(Example 5)

In the same manner as in the above example, the same amount of gelatin and gum gum mixture was added as 1, 3, 10, 20, 30 g as a gelling agent, and the textures were compared. Table 5 shows the results.

Changes in Texture (Chewability) by Addition of Gelling Agent Gelling agent addition amount (g) Changes in Appearance and Texture Remarks One Weak feeling of chewing Choose 3 to 20g as acceptable condition 3 Slightly chewing, but acceptable 10 Good chewing feeling 20 Somewhat tough but acceptable 30 Tough

(Example 6)

In the same manner as in the above examples, but the crystallization standing time was divided into 5, 10, 20, 30 hours and the experiment was compared to the texture after each molding. The results are shown in Table 6.

Change of texture (chewing) with time of crystallization Crystallization Left Time (hours) Changes in Appearance and Texture Remarks 5 Feeling organized Choose 10 to 30 hours as an acceptable condition 10 Slightly hard but acceptable 20 Moderate 30 Moderate

(Example 7)

In the same manner as in the above example, but changed the room temperature of the place where the crystallization proceeds to 20, 30, 50, 60 ℃ conditions were molded after each of the standing experiment to compare the texture. The results are shown in Table 7.

Changes in texture (chewing) according to temperature conditions of crystallization site Temperature of crystallization place ( ^oC ) Changes in Appearance and Texture Remarks 20 Feeling organized Choose 30 to 60 ^o C as acceptable condition 30 Slightly hard but acceptable 50 Moderate 60 Moderate

(Example 8)

In the same manner as in the above example, but changed the relative humidity of the place where the crystallization proceeds to 40, 50, 70, 80% conditions were molded after each standing experiment to compare the texture. Table 8 shows the result.

Changes in Texture (chewing) by Relative Humidity at Crystallization Sites Relative Humidity of Crystallization Site (%) Changes in Appearance and Texture Remarks 40 The outer part is dry Choose relative humidity 50 ~ 70% as acceptable condition 50 Good 70 Good 80 Hygroscopic phenomenon

(Example 9)

In Table 9, the appearance, firmness, and chewiness of the sugar-free chewing candy prepared in the Examples of the present invention were compared with the sugar-free chewing candy prepared in the Comparative Example.

Changes in product characteristics during storage period of 8 months Item Right after molding 2 months later 4 months later 6 months later 8 months later Exterior Example Good Little edge melted or almost no deformation Left Left Left Comparative example Good Many corners are melted and height is about 10% lower The corners are completely melted and the top shape is changed 20% lower overall height Left Hardness Example Relatively good Slightly softened. Left Left Left Comparative example stiffness Slightly smooth but still hard Much softer but harder than the example sample Example Same as Sample Left Chewiness Example Relatively good Slightly softened. Left Left Left Comparative example Feeling burdened with chewing Slightly soft but not so good texture Much softer but somewhat tough Example Same as Sample Left

The effect of the present invention provides a method for uniformly managing the appearance and texture by minimizing the progress of crystallization after the release of sugar-free soft chewing candy products. As a result of the comparative evaluation, if the crystallization was forced before the molding, there was almost no quality difference after the release, but if the crystallization process was not carried out, the physical properties changed over time after the release, and the crystallization equilibrium was reached after about 6 months. Accordingly, it can be seen that the appearance and texture change.

Claims (4)

After mixing one or more sugar alcohols selected from xylitol, maltitol, erythritol, isomalt, sorbitol, mannitol and the like with reducing starch glycosylated solution, dissolving, stirring and condensing and cooling the mixture, the mixture of gelatin which is a gelling agent and gum gum is 0.3 to 2.2 wt% was mixed and dissolved in water, put various fats and oils and emulsifiers, and the mixture was kneaded with xylitol and mannitol powder to 80 mesh or less, and then kneaded and mixed for 10 to 30 minutes while maintaining at 50 to 90 ° C. Method for producing sugar-free chewing soft candy by crystallization at 3 to 24 hours at 30 to 70 ° C and 50 to 70% relative humidity delete delete Sugar-free chewing soft candy prepared by the method of claim 1