JPH0551263B2 - - Google Patents

Description

[Detailed description of the invention]

(Industrial Application Field) The present invention relates to a method for producing sugar-free or low-sugar confectionery, and more particularly, it relates to a sugar-free confectionery or confectionery containing a soft center with a high moisture content, such as jam. This invention relates to a method for producing low-calorie candy. The kyaday prepared by the method of the present invention is
It is a novel food that was previously unknown, and has the excellent feature of being stable against temperature, moisture, other external conditions, and deterioration during storage. (Conventional technology) Hard candies such as drops and candies are produced by using sugar as the main raw material, adding starch syrup, etc. to it, boiling it down, adding organic acids, pigments, flavorings, etc., and cutting it out after cooling it a little. (Yoshito Sakurai, Comprehensive Food Encyclopedia (Newly Revised Edition), Tokyo Doubunshoin (1973-3-15), p. 462-463), and recently types containing centers such as JIAM are also commercially available. It started to be done. On the other hand, due to the demand for low calorie and low cariogenic properties, sugar-less or low-calorie candies made from sugars that microorganisms cannot or cannot easily decompose, such as maltitol, are commercially available. The type that contains jam, etc.
Until now, it was completely unknown. (Problems to be Solved by the Invention) As mentioned above, there have been various types of candy confectionery made from sugar, starch syrup, etc. that contain jam, etc., but maltitol, etc. There was no sugar-resque yandere used as a raw material that contained these substances. The reason for this is that candy made from sugar alcohols such as maltitol is highly hygroscopic and difficult to preserve even under normal conditions. As a result, the moisture migrated to the outer candy and easily softened and dissolved, making it impossible to commercialize the product. (Means for Solving the Problems) The present invention was made to solve the above-mentioned drawbacks all at once, and when sorbitol was added to the jam contained therein, it unexpectedly caused
It was discovered that the moisture in jam does not transfer to the outer package, and it maintains sufficient moisture retention.As a result of further research, it was discovered that sorbitol has extremely strong water retention properties, and moisture transfer to the outer package. It has been recognized that the candy has a good shape retention property with little water content, and even if the water content is reduced to 1 to 2%, it maintains fluidity for 10 to 12 hours and does not solidify, making it easy to work with. By paying attention to and using this, we succeeded in completing the present invention. That is, an important feature of the present invention is that a sugar alcohol such as sorbitol is added to the soft center in the production of a center-containing sugarless or low-calorie candy. Center-inclusive Sugar Les Canday (hereinafter referred to as
When manufacturing low-calorie candies (which may include low-calorie candies), jams to be included in candies are raw fruits (strawberries, figs, apples, etc.).
Blueberries and other fruits that can be made into jam) 40
~50% sugar or maltitol, etc. is added to 50% to 60%, boiled down to 110°C to 120°C, and the moisture content is around 20%, which is press-fitted into candy dough at 60°C to 80°C. It's been a long time since I've been in the middle of a long time since I've been in the middle of a long time. However, in the case of sugar-free candy, since the outer packaging part of the candy dough is made of amorphous reduced maltose, it easily absorbs the moisture from the jam packed inside and disintegrates. It must be equal to or less than the However, if jams are boiled further than this, they will burn, spoiling the flavor, and
The viscosity increases, making it impossible to perform a press-fitting operation.In other words, it becomes impossible to manufacture a sugar-free candy with a center inclusion. However, in order to solve this problem, in the present invention, sugar alcohol is added to jams. As the sugar alcohol, polyhydric alcohols corresponding to those obtained by reducing the aldehyde group and ketone group of sugar into primary and secondary alcohol groups, respectively, can be used as appropriate. Among them, for example, sugar alcohols derived from hexoses can be advantageously used in the present invention, examples of which include sorbitol, mannitol, iditol, tanitol, dulcitol, allodulcitol and the like. These sugar alcohols can be used in solid form, such as crystals or powder, or in liquid form, the water content can be reduced by boiling or other dehydration treatment. When using sorbitol as a sugar alcohol and a liquid product, it is preferable to dehydrate it as much as possible, and for that purpose, known dehydration treatments are used as appropriate, but the dehydration treatments that can be easily carried out at the candy manufacturing factory include: There is a method of boiling down sorbitol under normal pressure or reduced pressure. Therefore, we investigated the relationship between the boiling temperature of sorbitol and the water content, and obtained the results shown in Figure 1. From this graph,
When using a liquid sorbitol product, it is best to boil it down to about 145℃ or higher to reduce the moisture content to about 5% or less, and more preferably boil it down to about 160-190℃ to adjust the moisture content to about 1-2%. I know what I should do. The sorbitol adjustment solution obtained in this way and the jam for inclusion are mixed, and the mixing ratio is such that the water content of the resulting mixture is as low as possible, while the fluidity and workability are high. You need to decide so that. Since the mixing ratio differs depending on the water content of the jam and sorbitol adjustment liquid, it is preferable to select it as appropriate within a range that meets the above requirements. For example, a sorbitol adjustment solution (1% moisture) and raw jam were mixed at the following ratio to produce a jam for inclusion, and the moisture content, flavor, and state of hardness and softness after each period of time were examined, and the results are shown in Table 1. The results were obtained.

[Table] As is clear from the results in Table 1, water content is 20%
When using jam as a raw material and sorbitol with a moisture content of 1%, it is found that it is suitable to use a mixture of the two in a ratio of approximately 35 to 90:65 to 10. However, as described above, the mixing ratio is not limited to the above, and varies depending on the type of raw jam, the type of sugar alcohol such as sorbitol, the water content of these, etc. The jams for encapsulation obtained by mixing at such a mixing ratio have a moisture content of about 7.5 to 18%, that is, about 10%, and are highly fluid and easy to work with, so they can be prepared using conventional methods. It can be inserted into the maltitol candy in the outer package and molded. If you leave it for 10 to 12 hours, the sorbitol inside will gradually harden, and the jam will become a soft solid, so there will be no migration of the moisture contained in it to the outer package, and it will have a long shelf life, and the inside will be soft and chewy. , it is possible to produce a sugar-free dessert containing jams with a rich flavor. Since the inner jams produced according to the present invention are not subjected to operations such as high-temperature concentration, they have an extremely good flavor, maintain the original quality of manufacture, and are resistant to long-term storage, as well as retain moisture in the outer packaging. There is no transition to the department,
It is of great significance to be able to produce a good sugar-free dessert. In order to examine the durability of the jam-containing candies produced in this way, three types of candies according to the present invention (jam No. 4 for inclusion in Table 1,
5 and 7) and control candy (containing the raw material Jam (without sorbitol) in Table 1)
were housed in a constant temperature room at 36° C. for 24 to 96 hours, and the appearance was observed at each time shown in Table 2. The results of the durability test at 36°C are shown in Table 2.

[Table] As is clear from the results in Table 2, when left at a high temperature of 37°C, the control product begins to deform after 24 hours, while the inventive product starts to deform after 24 hours.
No deformation was observed for a long period of ~96 hours, that is, 2 to 4 days, demonstrating that it has an excellent storage effect. Among them, as mentioned above, the encapsulating jam prepared according to the present invention maintains fluidity for a long time even when the water content is reduced, so it has good workability and the manufacturing operation can be carried out smoothly. Once again, it was demonstrated that this method can fully achieve its intended purpose. Although Jiamu was described above as the soft center to be contained, the soft center used in the present invention can reduce the water content to around 10% by adding sugar alcohol to the soft center, and This is a soft center that can maintain fluidity or workability for a long time to the extent that it can be press-fitted into candy dough using an injection machine, and such a soft center has been commonly used for a long time. A soft center can be used accordingly. Examples include jelly, bean paste, honey, concentrated juice, concentrated fruit juice, concentrated coffee, concentrated cola, concentrated liquor, thiokolate cream, and condensed milk. The sweetening source for these soft centers may be non-caloric, such as maltotol, or may be made low-calorie by using a low-calorie sweetening source or reducing the amount of sugar, but in any case, It is necessary to add sugar alcohols. The candy for the outer packaging, which is used to coach the soft center, is made by adding starch syrup to sugar and boiling it down according to the usual method for making hard candy, adding organic acids, pigments, fragrances, etc. if necessary, cooling, and molding. It can be produced by cutting it out. However, in order to produce low-calorie candy, you can reduce the amount of sugar and starch syrup, increase the amount of maltitol and reduced maltose syrup, or use only non-caloric sweeteners to completely reduce the sugar content. You will get a sky day. Examples of the present invention will be described below. Example 1 50 parts of maltitol strawberry jam (water content 20%) (temperature 50°C) and 50 parts of sorbitol 180°C concentrate (water content 2%) (temperature 120°C) are stirred and mixed to obtain sorbitol-containing strawberry jam. This water content was 11%. Next, separate reduced maltose starch syrup at normal pressure 190℃ or vacuum.
The mixture was boiled down to 170° C. to have a moisture content of 1% or less to prepare a dough candy for the outer packaging, and the jam-containing candy was produced by a known method by press-fitting the jam into the dough candy. In addition, maltitol strawberry jam was prepared as follows. 80 to 90% maltitol was added to the strawberries, which had been washed with water and the stems removed, and then boiled. It is quickly concentrated and boiled within 30 minutes to form a cooled jelly. Stop heating at about 105℃, remove the bubbles that have surfaced,
A jam was obtained by stirring and cooling. In addition, as a sorbitol concentrate, sorbitol is concentrated at 180℃,
The water content was adjusted to 2% and used. Example 2 Raw red bean paste and maltitol were mixed in equal amounts and kneaded in a conventional manner to prepare red bean paste with a water content of 22%. On the other hand, sorbitol was concentrated at 190°C to prepare a sorbitol concentrate having a water content of 1%.
55 parts of the red bean paste thus prepared and 45 parts of the sorbitol concentrate were stirred and mixed to produce a sorbitol-containing red bean paste. This water content is 12.55%
It was hot. On the other hand, put reduced maltose starch syrup (containing 24% water) containing maltitol as the main ingredient in a pan and heat it to 180°C under normal pressure.
Boil it down to make the outer packaging candy in advance,
A sugar-free candy containing red bean paste was prepared in a conventional manner by press-fitting the red bean paste prepared above into the dough candy. (Effects of the invention) For the first time, the present invention has not only made it possible to industrially produce a sugar-free or low-calorie candy containing a center, but also the obtained candy has excellent storage stability and durability. Therefore, the present invention has made it possible for the first time to commercialize a center-contained sugar-free yogurt. The candi produced according to the present invention is a novel food that has not been previously known, and there is no need to worry about calories or dental caries in children. people can fully enjoy it. As described above, the present invention has succeeded in developing a new product in the technical field of Candy, and it is fully expected that the demand for Candy will further increase.

[Brief explanation of drawings]

FIG. 1 is a graph illustrating the relationship between the boiling temperature and water content of sorbitol.

Claims (1)

[Claims] 1. A method for producing a low-calorie candy containing a soft center, characterized by using a soft center containing a sugar alcohol derived from hexose and having a water content of about 10%. 2. Production of a low-calorie candy containing a soft center according to claim 1, wherein the outer candy part is produced using reduced maltose starch syrup, crystalline maltitol, and/or other sugars. Method. 3. The method for producing a low-calorie candy containing a soft center according to claim 1 or 2, wherein the sugar alcohol contained in the soft center is sorbitol.