JPH0353848A - Low-caloric and low-carious candy improved in taste and production thereof - Google Patents

Abstract

PURPOSE:To obtain the subject candy, improved in chewing taste and excellent in yield with hardly any coloring in high-temperature treatment by adding a stevia sweetener to reducing lactose and enclosing homogenous and fine air therein. CONSTITUTION:The objective candy, obtained by mixing (B) 0.1-3 pts.wt. stevia sweetener and (C) 1-10 pts.wt. dietary fiber in (A) 100 pts.wt. reducing lactose and then homogeneously enclosing air with 0.5-3wt.% residual water content and <=2mm bubble diameter and having 0.8-1.3g/cm<3> apparent specific gravity.

Description

[Detailed Description of the Invention] [Field of Industrial Application] The present invention relates to a candy with improved taste and a method for producing the same. The present invention relates to a low-strength lollipop with improved chewing taste through inclusion, a caries-resistant candy, a candy with little coloration during high-temperature treatment and a good product yield, and a method for producing the same.

[Conventional technology]

Candy manufacturing methods generally use sugar alcohols such as sucrose, fructose, glucose, maltose, starch syrup, or sorbitol, maltitol, and palatinose as the main raw materials, as well as flavoring agents, young coloring agents, acidulants, D11 fat, and milk. Auxiliary raw materials such as products and an appropriate amount of water are added and boiled down, and the resulting dough is cut or shaped into a product. Candies made with these main ingredients are high in calories and have problems with caries.Recently, sugar alcohols and low-calorie high-intensity sweeteners have been added to all or part of high-calorie sugars such as sucrose. Candies using the same are also known (for example, Japanese Patent Application Laid-open No. 70945/1983). In addition, a sweetener is known that is produced by adding water and a synthetic high-intensity sweetener that is 100 to 600 times sweeter than sugar to anhydrous lactitol (
For example, JP-A No. 64-34261), and special equipment for preventing deterioration of raw materials caused by high-temperature treatment during the manufacturing process (e.g., JP-A No. 61-185154).
Also, there are known candy manufacturing methods and apparatuses in which air bubbles that are introduced due to crosstalk during candy manufacturing are degassed under reduced pressure, as they cause deterioration in the quality of the candy. (For example, JP-A-62143640).

[Problem to be solved by the invention]

In the conventional candy manufacturing method, air with uneven bubble diameters that gets mixed in when candy raw materials are mixed causes cracks and chips in the candy, and also impairs the transparency of the candy, which has a negative impact on product quality. Met. Therefore, special degassing equipment had to be used to remove this. Furthermore, in the conventional candy manufacturing method, processing is carried out at a high temperature of 50°C, which causes problems such as coloring or bitterness in the resulting product during thermal decomposition of raw materials and addition of acid. Therefore, special devices such as those mentioned above have been invented.

Furthermore, as mentioned above, there are inventions related to low calorie and low cariogenicity, inventions related to taste, and inventions related to sweeteners, but there are no inventions related to candy that uses natural high-intensity sweeteners to improve chewing taste. Ta.

The present invention does not require the use of such special equipment during the candy manufacturing process, and there is no risk of quality deterioration due to cracking or chipping, or coloring or bitterness caused by high temperature processing, which would conventionally be considered harmful to the manufacturing process. By making the air into a uniform and fine shape, we have created a low-calorie candy that has a crisp, light chewy taste that cannot be enjoyed with conventional candies.
The aim is to provide a candy with low cariogenicity.

[Means to solve the problem]

The present invention involves blending reduced lactose, which is a sugar alcohol, with stevia sweetener, which is a natural high-intensity sweetener, at a certain ratio, producing candy dough from the blend by a normal candy manufacturing method, and producing the candy dough. He discovered that by drying Stevia in a vacuum to maintain a constant moisture content, the stevia expands into extremely fine and uniform cells, and these cells can contain fine and uniform air. As a result, the present invention has been completed.

In the present invention, the stevia sweetener refers to a regular extract mainly containing stevioside extracted from stevia leaves.
We offer rebaudioside A-based preparations by improving the quality of stevia and adjusting the ratio of extracted components, and glycosyltransfer products that add sugar to stevia sweeteners using glycosyltransferases to create steviol sweet glycosides. Point.

More specifically, 100 parts by weight of reduced lactose, which is a sugar alcohol, and 0.1 to 0.1 to 0.1 parts of stevia sweetener, which is a natural high-intensity sweetener, are added.
3 parts by weight, preferably 0.5 to 2 parts by weight, and the mixture is heated for 10 to 15 minutes at 110 to 150°C under normal pressure until the moisture content of the dough is 2 to 7% by weight, preferably 3 to 5% by weight. A candy dough is obtained by boiling down to a certain degree according to a conventional candy manufacturing method. In addition, flavoring agents, coloring agents,
Although it is free to add auxiliary raw materials such as acidulants that are normally used in candy manufacturing, it is preferable to add them at the stage where the main raw materials have been boiled down. In particular, when 1 to 10 parts by weight of dietary fiber is mixed with 100 parts by weight of reduced lactose, flexibility is imparted, and it is possible to obtain a candy with a crisper and chewy taste. Dietary fiber includes, for example, C
MC, polydex 1 loin, glucomannan, pulp flock, etc. can be used. In addition, the water content of the candy before vacuum drying should be 2 to 7% by weight, preferably 3% by weight.
Adjusting to ~5% by weight means that the residual amount of water when the candy is completely consumed is 0.5~3% by weight, preferably 1~2% by weight.
This is the optimum water content for finishing the product by weight%. If the residual moisture content of the candy is within the range of 0.5 to 3% by weight, the candy will have a crunchy, chewy taste; however, if it is below this range, the candy will have a chewy taste. If the amount is excessive, the candy will have a "sticky" and chewy taste, and the intended purpose cannot be achieved.

Furthermore, the stevia sweetener is expanded by vacuum drying the candy dough under the conditions described below. The stevia sweetener, which has been made into fine cells by the swelling, has a cell diameter of 2H1.
The apparent specific gravity (g/cJ) is adjusted to 0.8 to 1.3 by incorporating the following uniform and fine air.

Whether or not the candy has a chewy taste depends on the amount of residual moisture in the candy, as described above, but the apparent specific gravity (g/a/)
When the value is outside the range of 0.8 to 1.3, it is not possible to obtain a candy with a good chewy taste and a suitable chewiness.

The drying process requires an apparent specific gravity (g/cnf) of 0.8 to 1 to avoid uneven foaming, which can cause product defects.
．． For example, the degree of vacuum is 6 to 3.
101;orr, and vacuum drying conditions with a heating temperature of about 40 to 60°C are suitable.

[For production]

As detailed above, the stevia sweetener mixed into the reduced lactose is expanded and inflated using a vacuum drying device adjusted so that the residual moisture content of the product is 0.5 to 3% by weight, and then added to the candy body. Because it contains fine and uniform air, it is possible to obtain crispy and chewy candy.

The auxiliary raw materials to be added are those normally used in the production of candy, but the addition of dietary fiber in particular imparts flexibility and makes the chewing taste crisp and light.

In addition, since the main ingredients are reduced lactose and stevia sweetener, which is a natural high-intensity sweetener, it prevents the Maillard reaction and coloring caused by acid addition that occur in candies made from sucrose. I can do that. Furthermore, since no sucrose is used, it has low caries resistance.
It has the characteristic of producing low-calorie candy.

〔Example〕

Hereinafter, the present invention will be explained in further detail with reference to Examples.

Example 1 If dough blend reduced lactose C*l) 100 (parts) Stevia sugar adduct (umbrella 2) 0.5 powdered citric acid 10 dietary fiber (13)
10 fruit flavorings
1.0 water
34 (*1) “Ractitol” manufactured by Towa Kasei ■ (*2) rSK Sui-1-z manufactured by Sanyo Kokusaku Pulp ■
(*3) Pfizer's "Volidextrose" (hereinafter the same) Example 2 Reduced lactose 100 Stevia sugar adduct 2 Powder citric acid dietary fiber Fruit flavored water Comparative example 1 Reduced lactose Stevia sugar adduct powder citric acid food Comparative Example 2 of Fiber Fruit Flavored Water Reduced Lactose Stevia Sugar Adduct Powder Citric Acid Dietary Fiber Fruit Flavored Water According to the above candy dough formulation, 100 parts by weight of reduced lactose was blended with 2 parts by weight of Stevia sweetener, and 140 parts by weight was mixed under normal pressure. ℃
, and heated for 15 minutes to bring the moisture content of the dough to 5% by weight. Next, after adding dietary fiber and flavoring, the vacuum level is 8 torr.
, Vacuum drying at a heating temperature of 50°C to reduce residual moisture to 1% by weight.
The results of a comparative test regarding the chewing taste, strength, swelling ratio, and number of bubbles of the candies produced are shown below. (18 chewing taste test panelists) Blank below - 11 Test results Taste texture Chewy taste Stickiness - 12 - Overall evaluation Physical test Number of bubbles: Number of bubbles with a diameter of 2 m or less per 100 cd Ratio of bubbles: Cut the product candy arbitrarily and its cross section 10
The size of the bubbles at 0- was determined by area. The measurement method was based on the JIS P 820g "Measurement chart for impurities in pulp".

Large: Area 4.0 or more Medium: Area 2.0mN-4. OrNN Small: Area 2.0 or less Strength: Put 100 candies in a drum, 200RP
M After rotating the drum for 5 minutes, take out the candies and count those that are free of cracks and chips.

〔Effect of the invention〕

As described above, the present invention was able to provide a candy with a crisp and chewy taste due to the expansion of the stevia sweetener, which is a natural high-intensity sweetener, mixed into reduced lactose. Furthermore, in the manufacturing process of the candy, coloring and bitterness could be avoided without using any special equipment.

Claims (1)

[Claims] 1. Stevia sweetener 0.1 per 100 parts by weight of reduced lactose
-3 parts by weight, residual moisture content is 0.5-3% by weight,
A low-calorie, low-cariogenic candy with an apparent specific gravity (g/cm^3) of 0.8 to 1.3, which uniformly contains air with a bubble diameter of 2 mm or less, and which has improved taste. 2. The low-calorie, low-cariogenic candy with improved taste according to claim 1, wherein 1 to 10 parts by weight of dietary fiber is further added. 3. In the method for producing Candy, which contains at least reduced lactose and stevia sweetener as the main ingredients of syrup, 0.5 parts of stevia sweetener is added to 100 parts by weight of reduced lactose.
~2 parts by weight is mixed to reduce the residual moisture content of the product to 0.5 to 3% by weight, and to incorporate uniform air with a bubble diameter of 2 mm or less to increase the apparent specific gravity (g/cm^3) to 0.8 to 1. .3. A method for producing Kyanday, which is characterized in that the preparation is carried out using a vacuum drying device. 4. The method for producing candi according to claim 3, wherein 1 to 10 parts by weight of dietary fiber is mixed.