KR20150078710A - Candy having Low-calorie and Sugarless And Manufacturing method thereof - Google Patents

Abstract

The present invention relates to a low-calorie, sugar-free candy and a preparation method thereof, which comprises 80-99 wt% of erythritol and 1-20 wt% of polydextrose. By the method for preparing a low-calorie, sugar-free candy according to the present invention, the crystallization of erythritol as a main ingredient can be readily adjusted and most of all the resulting crystalline candies present in a fine crystal state, thereby enabling the preparation of the crystalline candy which has a smooth surface and proper stiffness, is not in a form of agglomeration of large crystals which can scatter by a little impact, and gives a cooling sensation.

Description

{Candy having low-calorie and Sugarless And Manufacturing method thereof}

The present invention relates to a low-calorie sugar-free candy which brings a cooling sensation to the mouth and a method for producing the sugar-free candy, which comprises 80 to 99% by weight of erythritol and 1 to 20% by weight of polydextrose as a sugar base and most of the candy is in a fine crystalline state Wherein the candy is smooth and has a suitable hardness and has hygroscopicity stability, and a method for producing the candy.

Recently, excessive intake of sugar has caused health problems such as cavities, increase in obesity, and promotion of diabetes. In order to reduce the intake of sugar, some or all sugar-free candy products based on sugar alcohols are gradually released There is a trend. Therefore, in the present invention, by using the latent heat of dissolution due to the endothermic reaction which occurs upon dissolution using low-calorie and low-carbohydrate sugar alcohols (for example, isomalt, lactitol, maltitol, xylitol, erythritol, Low-calorie sugar-free candy, and a method of manufacturing the same. Candy is originally made of sugars and syrups and other saccharides. It is made up of almost 90% of sugars made by adding a small amount of other food additives. It is a product that many people like and various forms such as children and adults, Lt; / RTI > Sugar, which is mainly used in candy, has a very high calorie of 4.0 kcal / g, which is a problem in recent years in view of prevention of obesity and prevention of adult diseases, and consumption of candy is gradually decreasing. To overcome these problems, we introduced candy products that do not contain sugar in the early stages of developing and launching one or two candy products.

On the other hand, there are sugar-free candy products using sugar alcohols, but maltitol, xylitol, sorbitol, isomalt, reduced syrup, etc., which are commonly used, have a calorie value of 2.4 kcal per 1 g, 'Erythritol can not say that the calories' 0' to lower the calorie is easy. Most sugar alcohols are fermented in the digestive tract and cause abdominal bloating, which may cause stabbing after ingestion. However, erythritol is not absorbed in the body and is discharged, so there is no fear of discomfort or high calorie caused by abdominal bloating.

Korean Unexamined Patent Publication No. 2008-0081176 discloses a candy product containing erythritol and containing edible acid, inulin poly, or carrageenin and erythritol, and a process for producing the same, Erythritol has a high crystallinity and a low viscosity at the time of dissolution, and when it is prepared by a conventional method as a raw material, it becomes a large aggregate of crystals, crystals are scattered by a slight impact, crystallization is badly controlled, There is a limit to this difficulty. As described above, when a large amount of erythritol is contained in a candy, it is difficult to control the crystallization of the candy because the viscosity is low and it is difficult to produce a candy containing a large amount of erythritol.

Accordingly, as the consumer's preference for low-calorie food rapidly increases, a method of easily preparing a candy dosage form containing a large amount of erythritol and having a low calorie, and a candy produced by the method are needed.

1: Korea Patent Publication No. 2012-0081176

Therefore, the inventor of the present invention has been studying a method for producing a candy containing a large amount of erythritol for producing a low calorie candy. When the erythritol is mixed with a proper amount of polytexose, even when erythritol is the main constituent of erythritol, It is easy to form a crystal form candy and it is possible to obtain a candy having a low calorie without causing abdominal bloating feeling having a fine crystalline state through strict temperature control. Thus, the present invention has been completed.

Accordingly, an object of the present invention is to provide a low calorie sugar-free candy containing erythritol as a main ingredient.

Another object of the present invention is to provide a process for preparing low-calorie sugar-free candy which can easily control the crystallization of a large amount of erythritol.

In order to solve the above problems, the present invention provides a low-calorie sugar-free candy characterized by comprising 80 to 99% by weight of erythritol and 1 to 20% by weight of polydextrose.

(A) heating a mixture of erythritol and polydextrose at a temperature of 130 to 160 캜 to prepare a melt; (b) crystallizing the melt while stirring at a stirring rate of 300 to 600 rpm for 5 to 15 minutes while maintaining the melt temperature at 70 to 100 캜; (c) introducing the crystallized fluid into a mold at a temperature of 70 to 100 캜 to form a mold; And (d) a step of cooling the molded body. The present invention also provides a method for producing a low-calorie sugar-free candy.

The method for producing a low-calorie sugar-free candy according to the present invention can facilitate the control of the crystallization of erythritol and, as a result, most of the obtained crystal form candies are brought into a fine crystalline state, so that they have a smooth and suitable firmness, Crystalline candies having a cold sensation can be produced without being aggregated into gigantic crystals such as scattered crystals.

The process according to the present invention allows the progress of the crystallization of erythritol in the mixed melt to be gentle and the proportion of the crystalline portion of erythritol can be maintained within a certain range and the fluidity of the mixed melt can be maintained. As a result, the temperature control of the mixed melt is facilitated to such an extent that it can be sufficiently dealt with in a production facility of a candy in general, thereby providing a candy manufacturing method suitable for industrial mass production.

Therefore, the low-calorie sugar-free candy according to the present invention can provide a candy which can be preferred to consumers because it is low-calorie without causing discomfort such as feeling of abdominal swelling.

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

The present invention provides a sugar-free low-calorie sugar-free candy characterized by comprising 80 to 99% by weight of erythritol and 1 to 20% by weight of polydextrose as a saccharide base.

As the saccharide base, erythritol serves as a base of a low-calorie candy, and it is preferable to use 80 to 99% by weight. When the erythritol content is less than 80% by weight, the content of polydextrose increases, which is not a low calorie content. When it exceeds 99% by weight, the viscosity is low.

The polydextrose acts as a thickener, and it is preferable to use 1 to 20% by weight. When the polydextrose is less than 1% by weight, the viscosity can not be increased as a thickener. When the polydextrose is more than 20% by weight, there is a problem that the heat quantity is increased.

The low-calorie candy is not particularly limited as far as ingredients other than erythritol and polydextrose are used for the production of candy such as an acidulant, a flavoring, a coloring agent, a juice, other saccharides and a high-sensitivity sweetener, but does not affect the crystallization of erythritol You must stay in range.

(A) heating a mixture of erythritol and polydextrose to a temperature of 130 to 160 ° C to prepare a melt; (b) crystallizing the melt while stirring at a stirring rate of 300 to 600 rpm for 5 to 15 minutes while maintaining the melt temperature at 70 to 100 캜; (c) introducing the crystallized fluid into a mold at a temperature of 70 to 100 캜 to form a mold; And (d) cooling the formed body.

In the step (a), a mixture of erythritol and polydextrose is heated to a temperature of 130 to 160 ° C to prepare a melt. Preferably, the components are uniformly mixed and melted.

Specifically, the combination comprising erythritol and polydextrose is heated and melted (a-1). Next, a suitable amount of water is mixed with erythritol and polydextrose in powder form, heated and dissolved (a-2), the water is evaporated by heating or concentration under reduced pressure, . Herein, the other ingredients include acidulants, fragrances, coloring agents, juice, saccharides, sweeteners and the like. The method is not limited to the above method, and the melt itself heated with erythritol and polydextrose may be used.

The melting point of erythritol is preferably 119 to 123 캜, and the heating temperature is preferably 130 to 160 캜. When the temperature is less than 130 ° C, the melting of erythritol does not occur uniformly. If the temperature exceeds 160 ° C, the melting has already proceeded.

And the blend is a mixture of 80 to 99% by weight of erythritol and 1 to 20% by weight of polydextrose, which is the same as mentioned above.

Next, the step (b) is a step of crystallizing the melt while stirring at a stirring rate of 300 to 600 rpm for 5 to 15 minutes while maintaining the melt temperature at 70 to 100 ° C, wherein the melt obtained in the step (a) . It is possible to crystallize by adding fine seed crystal, but it is preferable to crystallize by stirring in consideration of raw material competitiveness in process due to use of additional raw material.

In the case of maintaining a constant temperature and crystallizing with stirring, it is preferable to carry out stirring while maintaining the temperature of 70 to 100 ° C. while stirring for 5 to 15 minutes. When the agitation time is less than 5 minutes, the obtained candy has a problem that crystals are broken even under a small impact, and when the agitation time exceeds 15 minutes, crystals are hardened and the surface is rough and difficult to break. In addition, the cooling preferably proceeds at a temperature of 70-100 ° C so that the temperature does not drop below 70 ° C.

In addition, for the fine crystallization of erythritol, a stirring speed of 300 to 600 rpm is suitable. When the agitation speed is less than 300 rpm, the crystal grain size is large and the surface roughness is problematic. When the stirring speed is more than 600 rpm, the crystal grain size is small and it is difficult to break.

That is, the present invention promotes the crystallization of erythritol while lowering the melting point of erythritol. In the present invention, the crystallization of erythritol can be controlled by controlling the stirring speed and stirring time.

Next, in the step (c), the crystallized fluid is injected into a mold at a temperature of 70 to 100 캜 to form a molded body, and the crystallized fluid includes erythritol crystals having a particle size of 500 to 1000 탆. The crystallized fluid has a physical property different from that of a giant crystal in which crystals are scattered due to smoothness and firmness even with a slight impact.

The temperature at the time of maintaining the temperature is preferably 70 to 100 ° C, more preferably 80 to 90 ° C. If the temperature is lower than 70 캜, the crystallization will proceed too much. Therefore, there is a problem that the viscosity of the candy raw material is increased and molding is difficult. When the temperature exceeds 100 캜, the temperature is too high to melt fine crystals. It is good.

In other words, the candy according to the present invention maintains the fluidity at a temperature of 70 to 100 ° C for the molding of step (c) after the step (b) of crystallizing a part or the majority of the erythritol, So that the ratio of the crystal part is maintained in a constant range and it is advantageous in that it can be freely formed in an arbitrary shape. In addition, since crystallization does not proceed rapidly due to keeping the temperature and the fluidity is maintained, it is suitable for a molding method that flows into the mold.

Next, the step (d) is a step of cooling the formed body of step (c), and the cooling temperature is preferably performed at 18 to 24 ° C. If the temperature is lower than 18 ° C, the product may cause a condensation phenomenon to adversely affect the aging. If the temperature is higher than 24 ° C, cooling may not be sufficiently performed and it is difficult to separate the candy from the mold. When it is cooled to room temperature after molding, it rapidly solidifies, so that it has an optimum property for continuous mass production.

Hereinafter, the present invention will be described in more detail with reference to examples. However, these examples are for illustrating the present invention, and the scope of the present invention is not limited thereto.

Example  One

85% by weight of erythritol and 15% by weight of polydextrose were mixed as a base and melted by heating to 160 캜. The thus-prepared melt was crystallized while stirring at a stirring speed of 600 rpm for 10 minutes while maintaining the melt temperature at 85 ° C. Next, the crystallized fluid was introduced into a mold at a temperature of 85 ° C to form a candy mold, followed by cooling at 20 ° C to prepare a crystalline candy.

Example  2

A candy was prepared in the same manner as in Example 1, except that 90% by weight of erythritol and 10% by weight of polydextrose were used as a sugar base.

Example  3

A candy was prepared in the same manner as in Example 1, except that 95 wt% of erythritol and 5 wt% of polydextrose were mixed as a base.

Example  4

A candy was prepared in the same manner as in Example 1, except that 97 wt% of erythritol and 3 wt% of polydextrose were used as a sugar base.

Comparative Example  One

A candy was prepared in the same manner as in Example 1, except that erythritol was used in an amount of 100% by weight as a base.

Comparative Example  2

A candy was prepared in the same manner as in Example 1, except that the stirring conditions were changed to 600 rpm for 3 minutes.

Comparative Example  3

A candy was prepared in the same manner as in Example 1 except that stirring was carried out at 600 rpm for 20 minutes.

Comparative Example  4

A candy was prepared in the same manner as in Example 1, except that stirring was carried out at 1000 rpm for 10 minutes.

Comparative Example  5

A candy was prepared in the same manner as in Example 1, except that stirring was carried out at 100 rpm for 10 minutes.

Comparative Example  6

A candy was prepared in the same manner as in Example 1, except that the heat retention condition at the time of molding was changed to 60 캜.

Comparative Example  7

A candy was prepared in the same manner as in Example 1, except that the heat retention condition at the time of molding was changed to 120 캜.

Experimental Example  1: Evaluation of candy manufacturing workability

The candy production workability was evaluated and evaluated by observing the moldability in the manufacturing process. Evaluation criteria are as follows:?: When workability is good;?: When workability is poor but when production is possible; and when X: work is impossible.

Condition Example 1 Example 2 Example 3 Example 4 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Comparative Example 5 Comparative Example 6 Comparative Example 7 Erythritol
(weight%) 85 90 95 97 100 85 85 85 85 85 85 Polydextrose
(weight%) 15 10 5 3 - 15 15 15 15 15 15 Stirring time (minute) 10 10 10 10 10 3 20 10 10 10 10 Stirring speed (rpm) 600 600 600 600 600 600 600 1000 100 600 600 Keeping temperature (℃) 85 85 85 85 85 85 85 85 85 60 120 Formability ○ ○ ○ ○ △ △ X X △ X △

As shown in Table 1, the workability of Examples 1 to 4 was excellent, and Comparative Examples 1 to 2 and Comparative Example 5 and Comparative Example 7 exhibited workability at a low level, but the production was possible. On the contrary, Comparative Examples 3 to 4 and Comparative Example 6 showed poor workability.

More specifically, Comparative Example 1 exhibited a suitable hardness, but the viscosity was so low that it was difficult to mold because it was flowing down. In Comparative Example 2, the crystallization time was long and the hardness was low. In Comparative Example 3, the viscosity was so strong that the workability was very poor, the surface of the candy was rough and the hardness was so strong that it was difficult to separate it from the mold. In Comparative Example 4, the viscosity was so high that the workability was very poor, Which is difficult to separate from the mold. In Comparative Example 5, the crystallization time was long and the hardness was low, so that a large number of products were broken after molding. In Comparative Example 6, the viscosity was strong and the workability was poor but the hardness was moderate. In Comparative Example 7, Workability is good, but fine crystals melt and hardness is low. On the other hand, in the case of Examples 1 to 4 according to the present invention, the melt was kept in a state of flowability during molding, and a candy having a soft texture and a suitable hardness could be produced. Therefore, it was confirmed that the candy was produced in the conditions according to the present invention, and the productivity of the candy was excellent.

Experimental Example  2: Sensory evaluation

Each of the erythritol candies prepared in Examples 1 to 4 and Comparative Examples 1 to 7 was subjected to a sensory test such as smoothness and rigidity of the surface by the 9-point scaling method. The results are shown in Table 2 below. The sensory test was conducted in food-related fields for more than 3 years, and 20 men and women (10 males and 10 females) with sensory experience were measured. The results are shown in Table 2 below.

Condition Example 1 Example 2 Example 3 Example 4 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Comparative Example 5 Comparative Example 6 Comparative Example 7 Exterior 7.9 7.8 7.9 7.8 6.4 6.2 5.4 5.5 5.6 5.6 7.2 Surface smoothness 8.1 8.0 8.1 7.9 6.5 6.3 6.5 7.0 6.1 6.5 6.7 Hardness (chewiness) 8.3 8.0 8.3 7.9 6.8 6.7 7.0 7.0 6.2 7.5 7.0 Overall likelihood 8.3 8.1 8.3 7.9 6.4 6.1 6.0 6.1 6.1 6.2 6.3

In Table 2, the respective values of the sensory test items are values obtained by dividing the total score of the sensory test agents by the number of sensory test agents and then rounded off to the second decimal place. The higher the value in the sensory test item, the better the sensuality do. As a result of the sensory evaluation, as shown in Table 2, it can be seen that the appearance, surface smoothness, hardness (chewiness), and overall acceptability of Examples 1 to 4 are near 8 points, and thus the sensibility is excellent.

Claims (5)

Wherein the low-calorie sugar-free candy comprises 80 to 99% by weight of erythritol and 1 to 20% by weight of polydextrose as a base.
(a) heating a mixture of erythritol and polydextrose at a temperature of 130 to 160 캜 to prepare a melt;
(b) crystallizing the melt while stirring at a stirring rate of 300 to 600 rpm for 5 to 15 minutes while maintaining the melt temperature at 70 to 100 캜;
(c) introducing the crystallized fluid into a mold at a temperature of 70 to 100 캜 to form a mold; And
(d) cooling the shaped body;
By weight of the low-calorie sugar-free candy.
[3] The method according to claim 2, wherein the melt of step (a) comprises 80 to 99% by weight of erythritol and 1 to 20% by weight of polydextrose.
[3] The method according to claim 2, wherein the crystallization fluid in step (c) comprises erythritol crystals having a particle size of 500 to 1000 mu m.
The method according to claim 2, wherein the cooling in step (d) is performed at 18 to 24 ° C.