KR101776888B1 - Composition and Manufacturing Method of Soft Candy Sugar Free - Google Patents
Composition and Manufacturing Method of Soft Candy Sugar Free Download PDFInfo
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- KR101776888B1 KR101776888B1 KR1020150121300A KR20150121300A KR101776888B1 KR 101776888 B1 KR101776888 B1 KR 101776888B1 KR 1020150121300 A KR1020150121300 A KR 1020150121300A KR 20150121300 A KR20150121300 A KR 20150121300A KR 101776888 B1 KR101776888 B1 KR 101776888B1
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/38—Sucrose-free products
Abstract
The present invention relates to a method of manufacturing an unsweetened soft candy capable of reducing harmful effects caused by sugar and saccharides. More particularly, the present invention relates to a method for producing soft candy by reducing 0.1 to 1 part by weight of sucrose fatty acid ester, 0.1 to 1 part by weight of sorbitan fatty acid ester 15 to 20 parts by weight of isomalt, 40 to 50 parts by weight of isomalt, 1 to 5 parts by weight of tapioca modified starch and 0.5 to 1 part by weight of pullulan is formed, and 100 parts by weight of the sugar solution composition The present invention is based on 10 to 20 parts by weight of sugar-free phytonte and 1 to 5 parts by weight of fruit concentrate or fragrance of strawberry, apple or peach . The present invention can reduce the harmful effects of sugar and saccharides, The present invention relates to a method for manufacturing an unsweetened soft candy which is capable of preventing formation of tackiness, preventing sticking of teeth, and improving chewiness to improve texture.
Description
The present invention relates to a method for manufacturing an unsweetened soft candy capable of reducing harmful effects caused by sugar and saccharides.
In particular, the present invention relates to a sweet candy composition for reducing the harmful effects of sugar and saccharides, comprising at least one selected from the group consisting of sorbitan fatty acid ester, fat, reduced starch syrup, isomalt, tapioca modified starch, gelatin and sugar- (Trade name: MYUYU) by mixing the raw materials of the present invention to make it possible to reduce the adverse effects caused by sugar and saccharides, to prevent the stickiness of the candy along with the formation of the beads, to prevent sticking of the teeth and to increase the chewiness The present invention relates to a method and a composition for manufacturing an unsweetened soft candy which can improve texture.
The soft candy to be carried out in the present invention is intended to produce an unsweetened soft candy without adding the sugar contained in the manufacture of the common soft candy as a micro candy (trade name of Crown confectionery) manufactured by the present applicant. Soft candy contains concentrated syrup, white sugar, xylitol, pondant (white sugar, syrup), vegetable oil (palm kernel oil, lecithin (soybean)), gum arabic, gelatin (pork), maltitol syrup, citric acid, A soft candy composition comprising milk calcium (milk), an emulsifier, a mixed yogurt base, a vitamin C, a synthetic flavoring agent (strawberry flavoring), bit red pigment, black currant pigment, refined salt, coating agent and vitamin E was constituted.
As described above, there is a problem in that the starch, white sugar, and sugar fonnate in the composition of soft candy are mixed with each other to cause harm to sugar and saccharides.
Especially in children, when candy containing sugar is frequently consumed, it becomes a medium that induces cavities. Also, in case of excessive growth of saccharides, it causes problems of obesity and adult diseases at a young age.
The "sugar-free soft chewing candy and its manufacturing method" of Registration No. 10-0384394 (May 06, 2003) (hereinafter referred to as "Prior Art") discloses a method for producing soft sugar chewing candy by using xylitol, maltitol, erythritol , Isomalt, sorbitol, mannitol and the like are mixed with a reducing pregelatinized product and dissolved, stirred, concentrated and cooled. Thereafter, 0.3 to 2.2% by weight of a mixture of gelatin and gum arabic, which is a gelling agent, is mixed Xylitol and mannitol powder were pulverized to 80mesh or less as seeds, kneaded and mixed for 10 to 30 minutes while maintaining the mixture at 50 to 90 ° C, and then mixed at 30 to 70 ° C A method of producing sugar-free chewing soft candies by proceeding crystallization for 3 to 24 hours at a humidity of 50 to 70%.
The above prior art can be understood as a method of achieving a target quality in terms of appearance and texture by applying a crystallization technique in a sugar-free soft candy.
Generally, in the case of soft candy, there is a seed which is necessary for crystallization inside, and crystallization proceeds at any time when only appropriate crystallization conditions are satisfied. Depending on the balance between the internal seed and the crystallization inhibitor and the conditions such as temperature and moisture, it may proceed slowly or slowly or may progress little.
The crystallization pattern is also influenced by the kind and the shape of the mixed crystals and the crystallization time as well as the type and size of the seed. This leads directly to the product performance and determines the goodness and the badness of the chewing texture. In general, the use of fine seeds imparts a smooth texture, and the more seeds are seeded, the shorter the crystallization time and more .
The type of the seed is the same raw material used for the main raw material, and the role of the seed is normally performed. If the raw material is not used for the main raw material or the main raw material is changed, crystallization is delayed or crystallization is not performed.
Further, when the temperature is high and when the water content is increased to a certain extent, the crystallization is promoted, and when the crystallization time is shortened, the crystallization is insufficient.
In other words, the gelation agent, which is one of the crystallization inhibiting factors, is usually mixed with gelatin and gum arabic at various ratios. Usually, it is best to use an equal amount of chewiness.
The importance of crystals in soft candies is well known, and a method of making chewing candies by using a sugar alcohol such as erythritol and a reducing sugar precursor as a main raw material and using a gelling agent such as gelatin has been proposed, A method of producing a chewing candy using an alcohol and an emulsifier has been proposed.
However, these conventional processes have a limitation in setting the crystallization conditions even when the crystallization is induced in the manufacturing process by the method of controlling the crystallization with the gelling agent and the oil etc. In the case of the chewing candy, On the other hand, the lower the crystallization is, the higher the quality and hardness are, and the better the appearance is, the better the crystallization progresses.
The conventional sugar-free soft chewing candies have a problem that the chewiness is changed due to softness and softness as time elapses, and there is a problem that the shape of the chewing candy is apparently deformed. In particular, in the case of sugar-free products, problems such as syrup, which is an anti-crystallizing agent, are not used at all.
Disclosure of Invention Technical Problem [8] Accordingly, the present invention has been made keeping in mind the above problems occurring in the prior art, and an object of the present invention is to provide a soft candy composition containing sucrose fatty acid esters, sorbitan fatty acid esters, fats and oils, reduced starch syrups, isomalt, tapioca modified starch, gelatin and sugarbutadiene, It is possible to reduce the harmful effects of sugar and saccharides by preparing soft candy (trade name: Maisil) by mixing xylitol with the raw material of fragrance to prevent stickiness of the soft candy, The present invention relates to a method for manufacturing an unsweetened soft candy for the purpose of improving the texture by increasing the chewiness.
In order to achieve the above object, the unsweetened soft candy composition comprises 0.1 to 1 part by weight of a sucrose fatty acid ester, 0.1 to 1 part by weight of a sorbitan fatty acid ester, 15 to 20 parts by weight of a sucrose fatty acid ester, 40 to 50 parts by weight of malt crystals, 1 to 5 parts by weight of tapioca modified starch, and 0.5 to 1 part by weight of pullulan are formed, and 100 parts by weight of the mixed homogenized sugar solution composition is mixed with 10 to 20 parts by weight of sugar- 1 to 3 parts by weight of other concentrates and 1 to 3 parts by weight of fragrance to form an unsweetened soft candy composition.
Hereinafter, a method of manufacturing the sugar-free soft candy using the composition thus prepared will be described.
0.1 to 1 part by weight of a sucrose fatty acid ester, 0.1 to 1 part by weight of a sorbitan fatty acid ester, and 15 to 20 parts by weight of a fat are mixed and homogenized with respect to 100 parts by weight of reduced starch syrup, and the fat content is adjusted to 65 to 75% Preparing;
40 to 50 parts by weight of isomalt crystals, 1 to 5 parts by weight of tapioca modified starch and 0.5 to 1 part by weight of pullulan are dissolved, homogenized after dissolving, and the saccharide ingredient is mixed so as to have a solid content of 65 to 75% Preparing ;
The sugar additive mixed with 100 parts by weight of the reduced starch syrup and 100 parts by weight of the reduced sugar syrup are mixed, dissolved and homogenized. The mixture is mixed with 10 to 20% by weight of a fat additive prepared so as to have a solid content of 65 to 75% Mixing and mixing 80 to 90% by weight of the sugar solution raw material and homogenizing the sugar solution to prepare a sugar solution;
Homogenizing the sugar solution and concentrating the sugar solution so that the moisture content is 2 to 5%;
Adding a concentrated fruit juice or a flavoring agent selected from the group consisting of gelatin and sorghum phontant, strawberry, apple, and peach to the concentrated sugar solution, and mixing the resulting concentrate to a water content of 12 to 15%;
The mixed sugar solution is pulled out with an extruder, cut, molded into a predetermined shape, coated with xylitol, and packed.
The present invention provides a candy-free soft candy composition for reducing the harmful effects of sugar and saccharides, comprising at least one selected from the group consisting of sucrose fatty acid ester, sorbitan fatty acid ester, fat, reduced starch syrup, isomalt, tapioca modified starch, It is possible to reduce the harmful effects of sugar and saccharides by manufacturing soft candy (brand name: maize) by mixing raw materials composed of other concentrates and fragrance, and to prevent stickiness, tooth adhesion and texture of soft candy The present invention provides a method for manufacturing an unsalted soft candy and a soft candy composition.
The present invention as described above has the effect of reducing the harmful effects of sugar and saccharide by producing sugar-free sugar during the production of soft candy.
FIG. 1 is a block diagram of a process for manufacturing a sugar-free soft candy of the present invention.
Hereinafter, embodiments of the present invention will be described in detail.
The soft candy described in the present invention refers to a microwave oven widely known as a product name, and its microwave oven is referred to as a soft candy.
The unsweetened soft candy composition described in the following Examples is composed of reduced starch syrup, sucrose fatty acid ester, sorbitan fatty acid ester, fat, isomalt, tapioca modified starch, pullulan, sugar-free pondant and other concentrates and flavorings in an unsweetened soft candy composition .
A method of producing the sugar-free soft candy using the composition thus prepared will be described below.
Step 1: Retention formulation and sugar solution preparation step
0.1 to 1 part by weight of a sucrose fatty acid ester, 0.1 to 1 part by weight of a sorbitan fatty acid ester, and 15 to 20 parts by weight of a fat are mixed and dissolved in 100 parts by weight of a reduced starch syrup.
The holding and mixing step comprises metering and mixing each of the prepared preservative additives.
To prepare a sugar solution, 40 to 50 parts by weight of isomalt, 1 to 5 parts by weight of tapioca modified starch, and 0.5 to 1 part by weight of pullulan are mixed and dissolved to prepare 100 parts by weight of reduced sugar syrup.
In the step of producing the sugar solution, the sugar solution preparation step is carried out by mixing the sugar material prepared by dissolving
The solutions prepared by dissolving were used to weigh each sugar solution at the time of preparation, followed by a holding and mixing step using the prepared preservative additive and a sugar solution preparation step using the weighed sugar material. %. ≪ / RTI >
In another method, the saccharide raw material composition which is weighed during the preparation of the saccharide solution may be mixed with the preservative additive in the case of the fat-soluble saccharide mixture, and then dissolved and homogenized.
The pullulan used in the production of the sugar solution of the present invention is a black yeast strain, Pullularia pullulans, which is a linear yeast having a unit structure of two a-1,4 bonds and one a- a-glucan.
Pullulan is used in the food industry to impart physical properties such as jelly, and new foods are being developed that put liquid food into a film of pullulan.
In addition, enzyme pullulanase, which degrades the a-1,4 bond of pullulan, has been known and is being used for studying the branch structure of a-glucan including starch.
Therefore, it is possible to homogenize the sugar solution after the sugar solution is prepared by using the composition prepared by weighing, and then the sugar solution can be homogenized.
≪ Case where sugar solution is prepared by preparing and mixing each of the fat and oil additive composition and the sugar solution composition &
⒜ Maintenance formula
0.1 to 1 part by weight of a sucrose fatty acid ester, 0.1 to 1 part by weight of a sorbitan fatty acid ester, 15 to 20 parts by weight of a fat and 2 to 3 parts by weight of water are mixed and homogenized to 100 parts by weight of reduced syrup. At this time, the reduced starch syrup is only the standard value of the mixing ratio, and only sucrose fatty acid ester, sorbitan fatty acid ester, fat and oil are mixed and dissolved and homogenized.
(B) Production of sugar solution
40 to 50 parts by weight of isomalt crystals, 1 to 5 parts by weight of tapioca modified starch and 0.5 to 1 part by weight of pullulan are mixed and dissolved in 100 parts by weight of reduced syrup, and homogenized.
⒞ Mixing process
10% to 20% by weight of the fat and 10% to 20% by weight of the sugar solution prepared in the preparation of the sugar solution are homogenized by adjusting the solid content to 65 to 75%.
≪ Case where sugar solution is prepared by simultaneously mixing the preservative additive composition and the sugar solution composition >
0.1 to 1 part by weight of a sucrose fatty acid ester, 0.1 to 1 part by weight of a sorbitan fatty acid ester, and 15 to 20 parts by weight of sucrose fatty acid ester are added to 100 parts by weight of reduced syrup containing 40 to 50% maltitol and 10% 2 to 3 parts by weight of water, 40 to 50 parts by weight of isomalt crystals, 1 to 5 parts by weight of tapioca modified starch, and 0.5 to 1 part by weight of pullulan are mixed and then dissolved and homogenized to prepare a sugar solution .
In both cases for producing the sugar solution, the sugar solution is prepared so that the solid content of the sugar solution is 65 to 75%.
Second step: sugar solution thickening cooling step
After dissolving and homogenizing the sugar solution, the sugar solution is concentrated to a moisture content of 2 to 5%.
If the water content of the sugar solution is higher than 2 to 5% at the time of concentration, the texture of the final product may become sticky and not retained, so that the moisture content is preferably limited to 2 to 5%.
After the sugar is concentrated as described above, cooling is performed.
Step 3: Gelatin and additive material mixing process
In this process, gelatin and sugar-free pondant, other concentrated liquid and perfume are added and mixed.
240-300 bloom is used for the gelatin, and 10-20 parts by weight of concentrated sugar solution is mixed with the sugar-free podant.
At this time, when the content of the unsweetened ponadant is more than 10 to 20 parts by weight, the product has a short texture, and when it is added little, the elasticity and the adhesion of the teeth are increased.
The unsweetened fondant used in the present invention is prepared by mixing 0.1 to 1 part by weight of isomalt powder, 20 to 30 parts by weight of maltitol syrup, 1 to 5 parts by weight of glycerin and 1 to 5 parts by weight of isomalt crystals in 100 parts by weight of isomalt crystals.
1 to 5 parts by weight of gelatin and 10 to 20 parts by weight of sugar-free phantant are mixed with 100 parts by weight of the concentrated sugar solution, and 1 to 3 parts by weight of other desired concentrate or 1 to 3 parts by weight of other fragrance is added and mixed to produce a fragrance And let it taste fruit.
In this case, the fruit which is mainly used can be prepared by mixing the fruit concentrate of any one of strawberry, apple and peach , and the fruit concentrate and the separate flavoring can be added at the same time. For example, a natural strawberry fruit concentrate can not produce a strong strawberry flavor, so adding more strawberry flavor can produce a stronger strawberry flavor.
Fourth step: kneading and molding step
To 100 parts by weight of the concentrated sugar solution, 1 to 5 parts by weight of gelatin, 10 to 20 parts by weight of sugar-free phytonte , 1 to 3 parts by weight of fruit concentrate of strawberry, apple, and peach and 1 to 3 parts by weight of perfume are added and mixed .
The additive is added to the concentrated sugar solution, kneaded in a kneader and kneaded.
After kneading as described above, it is cooled and placed in a container to aged the mass.
The agglomerated mass of the soft candy is put in an extruder and then extruded and cut to form a certain candy shape.
Step 5: Xylitol coating step in soft candy
The formed candy is cooled and coated with xylitol as a primary powder.
After the primary powder coating, 100 parts by weight of xylitol was mixed with 1 to 3 parts by weight of a flavor and 1 to 3 parts by weight of a colorant. Secondary sugar solution is coated on the primary powder coated surface with xylitol sugar solution containing 15 to 25 parts by weight of water. After drying, apply carnauba wax powder and polish it.
The lustrous soft candy as described above is packaged by a conventional packaging method.
In the comparative example of the present invention,
≪ Example 1 >
When the soft candy of the present invention is used in the same blending ratio, when the reduced starch syrup having the DP1 to DP3 of 70% or more and the DP10 of 10% or more is used, the stickiness of the physical properties of the final product is severe and recrystallization occurs and a short texture is obtained.
Therefore, when the content of maltitol was 40-50% and the reduced syrup containing 10% or less DP10 was used, the stickiness and the shortened texture of the final product were minimized.
In the present invention, DP means degree of polymerization.
≪ Example 2 >
In addition, when the gelatin alone is used, the product is chewy, but it does not last long and the tooth adhesion is not good. The use of tapioca modified starch reduces the sticking to the teeth and gives soft texture and shape.
≪ Example 3 >
When the weight of the reduced starch syrup was 60% by weight or less and the isomalt crystal was 30% by weight or more, recrystallization occurred and the texture was deteriorated over time.
<Example 4>
In the case of using an unsweetened phonend without adding isomalt powder during the production of the unsweetened phonend, the tooth adhesion was more sticky and tooth adhesion than that added with the powder, and the texture was deteriorated.
When the content of the unsweetened phonontal is more than 10 to 20%, the product has a short texture, and when it is less, elasticity and dental adhesion are increased.
It was found that the addition of isomalt powder has a more uniform and uniform effect on the crystals in the sugar-free pontoon.
≪ Example 5 >
When 240 ~ 300 bloom gelatin was used, it could give stronger chewing properties to the product, and it also helped to maintain the shape.
At this time, the bloom of gelatin shows the intensity, and the higher the number, the more the intensity of the gelatin is.
INDUSTRIAL APPLICABILITY As described above, the present invention relates to a method for preparing a sugar-free soft candy composition by mixing a sugar candy fat composition with sucrose fatty acid ester, sorbitan fatty acid ester, fat, reduced starch syrup, isomalt, tapioca modified starch, gelatin, We can provide soft candy (miso soft candy) which can reduce the harm caused by sugar and saccharide by making soft candy (maize), prevent sugar stickiness, prevent adhesion of teeth and improve texture. There are features.
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Claims (7)
0.1 to 1 part by weight of sucrose fatty acid ester, 0.1 to 1 part by weight of sorbitan fatty acid ester and 15 to 20 parts by weight of fat are mixed and dissolved in 100 parts by weight of reduced syrup containing 40 to 50% of maltitol and 10% Then homogenizing and preparing the fat additive to have a solids content of 65-75%;
40 to 50 parts by weight of isomalt crystals, 1 to 5 parts by weight of tapioca modified starch and 0.5 to 1 part by weight of pullulan are mixed and dissolved in 100 parts by weight of reduced syrup containing 40 to 50% of maltitol and 10% Preparing a sugar material so as to have a solid content of 65 to 75%;
Mixing 10 to 20% by weight of the prepared preservative additive and 80 to 90% by weight of the prepared sugar solution raw material, dissolving and homogenizing the sugar solution to prepare a sugar solution so that the solid content is 65 to 75%;
Concentrating the sugar solution so that the water content is 2 to 5% when the sugar solution is homogenized after the sugar solution is homogenized;
1 to 5 parts by weight of gelatin of 240 to 300 blooms and 10 to 20 parts by weight of sugar-free phantant, 1 to 3 parts by weight of a fruit concentrate consisting of strawberry, apple and peach, 1 to 3 parts by weight, and mixing the mixture so that the water content is 12 to 15%;
The mixed sugar solution is put into an extruder and pulled out so that the mass is cut to form a candy in a predetermined shape and cooled.
Coating the cooled candy with xylitol;
After the primary powder coating, 100 parts by weight of xylitol was mixed with 1 to 3 parts by weight of a flavor and 1 to 3 parts by weight of a colorant. And coating the surface of the first powder coating with the xylitol sugar solution to which 15 to 25 parts by weight of water has been added, drying the coated second sugar solution, applying the carnauba wax powder, lustering and then packaging the unsweetened soft candy.
Wherein said sugar-free fondant comprises 100 parts by weight of isomalt crystal, 0.1 to 1 part by weight of isomalt powder, 20 to 30 parts by weight of maltitol syrup, 1 to 5 parts by weight of glycerin and 1 to 5 parts by weight of fat .
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| PCT/KR2015/009066 WO2016032282A1 (en) | 2014-08-29 | 2015-08-28 | Preparation method of sugarless soft candy and composition thereof |
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| KR20140114176 | 2014-08-29 | ||
| KR1020140114176 | 2014-08-29 | ||
| KR1020150105992 | 2015-07-27 | ||
| KR1020150105992A KR20160026676A (en) | 2014-08-29 | 2015-07-27 | Composition and Manufacturing Method of Soft Candy Sugar Free |
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| KR101776888B1 true KR101776888B1 (en) | 2017-09-08 |
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| KR1020150121300A KR101776888B1 (en) | 2014-08-29 | 2015-08-27 | Composition and Manufacturing Method of Soft Candy Sugar Free |
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| JP2020015874A (en) * | 2018-07-27 | 2020-01-30 | 物産フードサイエンス株式会社 | Composition for suppressing melting of gelatin gel and composition for promoting melting, gelatin gel, gel foods, and manufacturing method of gelatin gel |
| KR102146900B1 (en) * | 2018-08-09 | 2020-08-21 | 주식회사 크라운제과 | Composition and manufacturing method of soft candy with jelly |
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| KR20160026767A (en) | 2016-03-09 |
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