KR100666608B1 - 캔디제조용 말티톨 시럽 조성물 및 이를 이용한 무설탕캔디의 제조방법 - Google Patents
캔디제조용 말티톨 시럽 조성물 및 이를 이용한 무설탕캔디의 제조방법 Download PDFInfo
- Publication number
- KR100666608B1 KR100666608B1 KR1020040059458A KR20040059458A KR100666608B1 KR 100666608 B1 KR100666608 B1 KR 100666608B1 KR 1020040059458 A KR1020040059458 A KR 1020040059458A KR 20040059458 A KR20040059458 A KR 20040059458A KR 100666608 B1 KR100666608 B1 KR 100666608B1
- Authority
- KR
- South Korea
- Prior art keywords
- candy
- maltitol
- sorbitol
- composition
- sugar
- Prior art date
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Images
Classifications
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- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
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- A—HUMAN NECESSITIES
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- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/15—Flavour affecting agent
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/16—Taste affecting agent
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/60—Sugars, e.g. mono-, di-, tri-, tetra-saccharides
- A23V2250/64—Sugar alcohols
- A23V2250/6416—Maltitol
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Inorganic Chemistry (AREA)
- Molecular Biology (AREA)
- Nutrition Science (AREA)
- Confectionery (AREA)
- Seasonings (AREA)
Abstract
Description
말티톨결정분말 조성물 | 실시예 1-1 | 실시예 1-2 | 실시예 1-3 | 실시예 1-4 | |
말티톨 90.0 % 솔비톨 10.0 % | 말티톨 95.0 % 솔비톨 5.0 % | 말티톨 98.0 % 솔비톨 2.0 % | 말티톨 100.0% 솔비톨 0.0% | ||
캔디성형성* | 2.4 | 4.0 | 4.4 | 4.5 | |
흡습율** (온도 30 C, 상대습도90%) | 시작 | 0.000 | 0.000 | 0.000 | 0.000 |
30분 경과 | 1.252 | 1.070 | 1.051 | 0.920 | |
60분 경과 | 1.952 | 1.655 | 1.621 | 1.516 | |
120분 경과 | 3.465 | 2.922 | 2.838 | 2.813 | |
관능평가*** | 2.7 | 3.9 | 4.5 | 4.7 |
실 시 예 | 실시예 2-1 | 실시예 2-2 | 실시예 2-3 | 실시예 2-4 | 실시예 2-5 | |
말티톨시럽 조성비 | 중합도 4 이상의 나머지 수소화올리고당 및 수소화다당류 | 9.56% | 10.35% | 10.91% | 11.02% | 23.40% |
말토트리톨 (Maltotriitol) | 14.09% | 15.25% | 16.08% | 16.32% | 4.20% | |
말티톨(Maltitol) | 61.35% | 66.40% | 70.01% | 71.06% | 71.20% | |
솔비톨(Sorbitol) | 15.00% | 8.00% | 3.00% | 1.60% | 1.20% | |
캔디성형성* | 2.1 | 3.7 | 4.7 | 4.8 | 2.8 | |
흡습율** (온도30 C, 상대습도90%) | 시작 | 0.000 | 0.000 | 0.000 | 0.000 | 0.000 |
30분 경과 | 1.009 | 0.935 | 0.887 | 0.844 | 0.888 | |
60분 경과 | 1.772 | 1.570 | 1.500 | 1.447 | 1.512 | |
120분경과 | 3.735 | 3.438 | 3.293 | 3.104 | 3.302 | |
관능평가*** | 2.3 | 2.9 | 4.4 | 4.7 | 4.5 |
조성물예 3-1 | 조성물예 3-2 | 조성물예 3-3 | |
조 성 | 말토테트라이톨(Maltotetraitol)이상 중합도의 수소화올리고당류 및 수소화다당류: 4.5 % 말토트리톨: 19.2 % 말티톨: 71.3 % 솔비톨: 5.0 % | 말토테트라이톨 이상 중합도의 수소화올리고당류 및 수소화다당류: 6.2 % 말토트리톨: 18.0 % 말티톨: 73.9 % 솔비톨: 1.9 % | 말토테트라이톨 이상 중합도의 수소화올리고당류 및 수소화다당류: 7.0 % 말토트리톨: 12.9 % 말티톨: 78.1 % 솔비톨: 2.0 % |
실시예 3-1 | 실시예 3-2 | 실시예 3-3 | |
배 합 비 | 말티톨시럽조성물예3-1 : 99.25% 농축홍삼추출물 : 0.40% 홍삼향 : 0.25% 식물성유지 : 0.10% | 말티톨시럽조성물예3-2 : 95.00% 홍삼추출물 : 4.40% 홍삼향 : 0.50% 식물성유지 : 0.10% | 말티톨시럽조성물예3-3 : 93.00% 홍삼추출물 : 6.50% 홍삼향 : 0.40% 식물성유지 : 0.10% |
실시예 4-1 | 실시예 4-2 | 실시예 4-3 | |
배 합 비 | 말티톨시럽조성물예3-1 : 99.15% 허브엑기스 : 0.30% 멘톨 : 0.08% 민트향 : 0.05% 레몬향 : 0.40% 치자황색소 : 0.02% | 말티톨시럽조성물예3-2 : 97.00% 허브엑기스 : 2.40% 멘톨 : 0.06% 민트향 : 0.09% 레몬향 : 0.43% 치자황색소 : 0.02% | 말티톨시럽조성물예3-3 : 95.00% 허브엑기스 : 4.45% 멘톨 : 0.06% 민트향 : 0.07% 레몬향 : 0.40% 치자황색소 : 0.02% |
Claims (5)
- 건조물질 함량에 대한 중량으로 나타내어, 70 내지 80 중량%의 말티톨, 0.01 내지 5 중량% 솔비톨, 10 내지 20 중량%의 중합도 3의 당알코올과 총 100%가 되도록 하는 중합도 4의 당알코올(Maltoteraitol)이상 중합도를 가지는 나머지 수소화올리고당 및 수소화다당류의 함량을 가지는 말티톨 시럽조성물.
- 제 1항에 있어서,시럽조성물의 건조물질 함량이 70 내지 80%인 것을 특징으로 하는 말티톨시럽 조성물.
- 제1항의 말티톨 시럽 조성물을 이용하여 제조된 캔디.
- 제1항의 말티톨 시럽 조성물을 이용하여 캔디를 제조하는 방법.
- 제1항에 있어서,상기 건조물질 함량에 대한 중량으로 나타내어, 70.0 내지 78.1 중량%의 말티톨, 0.01 내지 5 중량% 솔비톨, 12.9 내지 20 중량%의 중합도 3의 당알코올과 총 100%가 되도록 하는 중합도 4의 당알코올(Maltoteraitol)이상 중합도를 가지는 나머지 수소화올리고당 및 수소화다당류의 함량을 가지는 말티톨 시럽조성물.
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KR100877050B1 (ko) | 2006-05-18 | 2009-01-09 | 권용철 | 저열량 무설탕 시럽의 제조방법 |
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JPH06253773A (ja) * | 1993-03-08 | 1994-09-13 | Towa Kasei Kogyo Kk | キャンデー用マルチトール組成物 |
US5932015A (en) | 1996-07-05 | 1999-08-03 | Towa Chemical Industry Co., Ltd. | Process for manufacturing crystalline maltitol and crystalline mixture solid containing the same |
KR20030079772A (ko) * | 2002-04-04 | 2003-10-10 | 로께뜨프레르 | 액체 말티톨 조성물, 그의 제조 방법 및 그의 용도 |
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JPH06253773A (ja) * | 1993-03-08 | 1994-09-13 | Towa Kasei Kogyo Kk | キャンデー用マルチトール組成物 |
US5932015A (en) | 1996-07-05 | 1999-08-03 | Towa Chemical Industry Co., Ltd. | Process for manufacturing crystalline maltitol and crystalline mixture solid containing the same |
KR20030079772A (ko) * | 2002-04-04 | 2003-10-10 | 로께뜨프레르 | 액체 말티톨 조성물, 그의 제조 방법 및 그의 용도 |
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