JPS5918971B2 - Manufacturing method for reduced sugar confectionery - Google Patents
Manufacturing method for reduced sugar confectioneryInfo
- Publication number
- JPS5918971B2 JPS5918971B2 JP55013421A JP1342180A JPS5918971B2 JP S5918971 B2 JPS5918971 B2 JP S5918971B2 JP 55013421 A JP55013421 A JP 55013421A JP 1342180 A JP1342180 A JP 1342180A JP S5918971 B2 JPS5918971 B2 JP S5918971B2
- Authority
- JP
- Japan
- Prior art keywords
- sugar
- weight
- content
- confectionery
- water
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
- 238000004519 manufacturing process Methods 0.000 title claims description 4
- 235000012094 sugar confectionery Nutrition 0.000 title 1
- 235000000346 sugar Nutrition 0.000 claims description 25
- 235000009508 confectionery Nutrition 0.000 claims description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 14
- 239000007787 solid Substances 0.000 claims description 12
- 230000000694 effects Effects 0.000 claims description 6
- 150000005846 sugar alcohols Chemical class 0.000 claims description 4
- 150000008163 sugars Chemical class 0.000 description 5
- 239000005715 Fructose Substances 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 229930091371 Fructose Natural products 0.000 description 3
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 3
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 3
- 244000046052 Phaseolus vulgaris Species 0.000 description 3
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 3
- 239000002253 acid Substances 0.000 description 3
- 239000008103 glucose Substances 0.000 description 3
- PEDCQBHIVMGVHV-UHFFFAOYSA-N glycerol group Chemical group OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- 229920002472 Starch Polymers 0.000 description 2
- 240000001417 Vigna umbellata Species 0.000 description 2
- 235000011453 Vigna umbellata Nutrition 0.000 description 2
- 239000006071 cream Substances 0.000 description 2
- 230000007423 decrease Effects 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- 239000003925 fat Substances 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000006188 syrup Substances 0.000 description 2
- 235000020357 syrup Nutrition 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Chemical group OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 1
- FBPFZTCFMRRESA-KVTDHHQDSA-N D-Mannitol Chemical group OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 description 1
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical group OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 229930195725 Mannitol Chemical group 0.000 description 1
- 235000006089 Phaseolus angularis Nutrition 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 240000007098 Vigna angularis Species 0.000 description 1
- 235000010711 Vigna angularis Nutrition 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 238000009924 canning Methods 0.000 description 1
- 239000003638 chemical reducing agent Substances 0.000 description 1
- 238000010276 construction Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 1
- 230000009878 intermolecular interaction Effects 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 239000000594 mannitol Chemical group 0.000 description 1
- 235000010355 mannitol Nutrition 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 235000014593 oils and fats Nutrition 0.000 description 1
- 230000003204 osmotic effect Effects 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 230000009257 reactivity Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000000600 sorbitol Chemical group 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
Landscapes
- Confectionery (AREA)
Description
【発明の詳細な説明】
本発明はＩＭＦ（中間水分食品）又はＡＷ（水分活性値
）の概念を基本原理に取り入れた長期間保存可能な減粘
菓子を提供するものである。DETAILED DESCRIPTION OF THE INVENTION The present invention provides a thinned confectionery that can be stored for a long period of time and incorporates the concept of IMF (intermediate moisture food) or AW (water activity value) as its basic principle.
消費者の低甘味志向に伴ない菓子類の甘過ぎることは敬
遠され、さっばりした風味が好まれ、また砂糖は高価な
ので減粘することが長い間望まれてきた。As consumers tend to prefer lower sweetness, they avoid overly sweet confectionery, preferring a lighter flavor, and since sugar is expensive, it has long been desired to reduce the viscosity of the confectionery.
しかし菓子製造業界では単なる減粘では保型性及び保存
性の低下等の品質上の多くの問題が生じるため減粘の傾
向は進展せず、特に餡菓子業界では著しく旧態依然で進
歩が認められない。However, in the confectionery manufacturing industry, the tendency to reduce viscosity has not progressed because simply reducing the viscosity causes many quality problems such as a decline in shape retention and shelf life.In particular, in the confectionery industry, the trend of reducing viscosity has not progressed, and progress has not been recognized. do not have.
本発明はこれらの減粘による問題点、特に餡菓子におけ
る保存性の維持を目的としてＩＭＦ又はＡＷの概念を適
用することにまり減粘菓子の製造を可能にした。The present invention has made it possible to manufacture confectionery with reduced viscosity by applying the concept of IMF or AW to address these problems caused by thinning of viscosity, especially for the purpose of maintaining the shelf life of sweets with bean paste.
ここでＩＭＦとは保存可能な食品を意味し、明確な定義
はないが次のように言われている。IMF here means storable food, and although there is no clear definition, it is said to be as follows.
即ち通常は微生物の成長を行なう１５〜５０重量％の水
分を含有するが、ＡＷが０．６０−０．８５の状態にあ
り、微生物に対して乾燥食品のような抵抗性を示し、且
つ復元しないでも軟かく適当な食感でそのまま食べられ
る。That is, it normally contains 15 to 50% water by weight, which allows microorganisms to grow, but it has an AW of 0.60 to 0.85, exhibits resistance to microorganisms like dry food, and is not regenerated. It is soft and has a suitable texture and can be eaten as is.
また缶瓶詰の如き加熱処理や冷凍保存の必要がなく、そ
のままの状態で安全に長期間保存可能で、何時何処でも
利用できるという製造、包装、流通及び消費の各面から
いって便利なものである。In addition, it does not require heat treatment or freezing storage like canning and bottling, and can be safely stored as is for long periods of time. be.
餡菓子の場合は上記数値は糖分（４０〜６０重量％）、
水分（２０〜４０重量％）、残り固形分でＡＷは０．８
０〜０．９０であるのが普通である。In the case of sweets with sweet bean paste, the above values are sugar content (40-60% by weight),
Water (20 to 40% by weight), remaining solid content, AW is 0.8
It is usually between 0 and 0.90.
尚ＡＷは０．９０以上で細菌、０．８８以上で酵母、０
．８０以上で黴の発育が可能と言われている。In addition, AW is 0.90 or more for bacteria, 0.88 or more for yeast, and 0.
．． It is said that mold can grow at temperatures above 80.
一般にはＩＭＦはＡＷ低下及びｐＨ低下を中心にこれら
単独又は併用で構成され、更には保存料も使用される場
合がある。In general, IMF is mainly composed of AW lowering and pH lowering, either alone or in combination, and a preservative may also be used.
ここで大部分のＩＭＦは糖、塩、多価アルコール等の可
溶性低分子量による高い浸透圧効果（水結合効果）によ
り微生物繁殖の水分使用を妨げる。Here, most IMFs prevent the use of water for microbial growth due to the high osmotic pressure effect (water binding effect) due to the soluble low molecular weight of sugars, salts, polyhydric alcohols, etc.
この効果はラウールの法則が基礎となりＡＷ低下の原理
である。This effect is based on Raoult's law and is the principle of AW reduction.
本発明は餡菓子を中心としたものであり、従来の菓子と
比較してその特性を維持するため最少限度の配合操作を
前提としている。The present invention is centered on bean paste confectionery, and is premised on minimal blending operations in order to maintain its characteristics compared to conventional confectionery.
その基本構成（附図模式図参照）は水分含量は従来のま
まとし減粘分を他の固形分に代替し、水分含量を二定に
することが必須であり、また糖の組成を変えることによ
りＡＷ上昇防止即ち保存性維持を図るものである。The basic composition (see the attached schematic diagram) is to maintain the water content as before, replace the viscosity-reducing content with other solid content, and keep the water content constant.Also, by changing the sugar composition, This is to prevent an increase in AW, that is, to maintain shelf life.
図においてＡ、Ｂ、Ｃは従来のＡＷｏ、８０〜０．９０
にある餡菓子の糖分Ａ（４０〜６０重量％）、水分Ｂ（
２０〜４０重量％）、固形分Ｃ（残り）を示し、本発明
は水分Ｂ及び固形分Ｃは従来のまま保持し糖分Ａにおい
てその＝部りを減粘分として固形分に代替し、残りＥの
糖分Ａ−Ｄに対してその２５〜７５重量％を低分子量の
糖に又はその５重量％以下を糖アルコールに置き換えて
ＡＷを０．８０〜０．９０範囲に収めるようにするもの
である。In the figure, A, B, and C are conventional AWo, 80 to 0.90
Sugar content A (40-60% by weight) and water content B (
20 to 40% by weight), solid content C (remaining), and in the present invention, moisture B and solid content C are kept as before, and in sugar content A, the = part is replaced with solid content as a viscosity reducing content, and the remaining 25 to 75% by weight of the sugar content A-D of E is replaced with low molecular weight sugar, or 5% by weight or less is replaced with sugar alcohol, so that AW is within the range of 0.80 to 0.90. be.
代替固形分としては油脂、繊維、増粘剤等が使用可能で
ある。Oils and fats, fibers, thickeners, etc. can be used as alternative solid contents.
また酸糖によるＡＷ上昇防止の糖組成についてはＡＷ低
下効果のある果糖、ブドウ糖、異性化糖のような低分子
量を使用し、またグリセロール、ソルビトール、マンニ
トール等のＯＨ基を含む高水溶性糖アルコールの添加も
有効であ乞。Regarding the sugar composition to prevent an increase in AW due to acid sugars, we use low molecular weight sugars such as fructose, glucose, and high fructose sugar that have an AW-lowering effect, and highly water-soluble sugar alcohols containing OH groups such as glycerol, sorbitol, and mannitol. I hope the addition of is also effective.
＝般にＡＷ低下物質の条件は次の如くである。=Generally, the conditions for the AW reducing substance are as follows.
（１）、食用可能
（２）、高水溶性
（３）、低分子量の糖
〔分子量が小さく
（イ）、低反応性（分子間相互反応の傾向が少ない）（
ロ）、多親水基
ｅ→、高電離度
のものほど望ましい。(1), Edible (2), High water solubility (3), Low molecular weight sugar [low molecular weight (A), low reactivity (less tendency for intermolecular interactions) (
b) The polyhydrophilic group e→, the higher the degree of ionization, the more desirable it is.
〕この構成原理方法は上記襲子以外のクリーム、ジャム
、フラワーペースト、ホンダンクリーム等の食品一般の
酸糖に応用できるものである。This method of construction principle can be applied to acid sugars in general foods such as creams, jams, flower pastes, and hongdan creams other than the above-mentioned soybeans.
また異性化糖使用の場合、ｐＨ低下も期待でき、ＩＭＦ
条件をより一層溝たすことができる。In addition, when using isomerized sugar, a decrease in pH can be expected, and IMF
Conditions can be further refined.
実施例 １
小豆連節
小豆生餡に上白と水を加え、１００℃ １０分間加熱攪
拌する。Example 1 Mixed red bean paste and water are added to the red bean paste, and the mixture is heated and stirred at 100°C for 10 minutes.
次いでブドウ糖を加え８０℃１０分間加熱攪拌する。Next, add glucose and heat and stir at 80°C for 10 minutes.
基準の硬さに達したら水飴、固形脂を順次加え小豆連節
を得る。When the standard hardness is reached, starch syrup and solid fat are sequentially added to obtain adzuki bean joints.
実施例 ２
白連節
手亡生餡に上白と水を加え１００℃ １５分加熱攪拌す
る。Example 2 Add Jojiro and water to the Hakurenjite-fusei-an and heat and stir at 100°C for 15 minutes.
次いで異性化糖を加え８０℃ ５〜１０分加熱攪拌する
。Next, add high fructose sugar and heat and stir at 80°C for 5 to 10 minutes.
基準の硬さに至り水飴、固形脂を順次加え白連節を得る
。Once the standard hardness is achieved, starch syrup and solid fat are added sequentially to obtain white joints.
以上の実施例のＡＷ比較結果からも明らかなように酸糖
にもかかわらず水分含量のｆ化及び低分子糖（ブドウ糖
、異性化糖）の使用により同じＡＷ値を示し、保存性の
維持が可能になった。As is clear from the AW comparison results of the above examples, even though it is an acid sugar, it shows the same AW value by increasing the water content and using low molecular weight sugars (glucose, high-fructose sugar), and maintains shelf life. It's now possible.
また酸糖した菓子は食感、風味ともに消費者へより一層
の満足感を与えるものである。In addition, confectionery made with sour sugar gives consumers a more satisfying feeling in terms of both texture and flavor.
附図は本発明の詳細な説明する図である。
Ａ・・・・・・旧糖分、Ｂ・・・・・・水分、Ｃ・・・
・・・固形分、Ｄ・・・・・・減粘分（固形分代替）、
Ｅ＝Ａ−Ｄ・・・・・・ＡＷ低下物質含有。The accompanying drawings are diagrams for explaining the present invention in detail. A...Old sugar, B...Moisture, C...
...Solid content, D...Viscosity reduction content (solid content replacement),
E=A-D... Contains AW lowering substance.
Claims (1)
重量％）十固形分Ｃ（残部）よりなる水分活性値ＡＷ０
．８０〜０．９０の菓子類において糖分Ａの一部を固形
分Ｄ（５〜１０重量％）としてＡ−りの糖分に対してそ
の２５〜７５重量％を低分子量の糖に又はその５重量％
以下を糖アルコールに置き換えＡＷを上記範囲に維持す
ることを特徴とする減粘菓子類の製造法。1 Sugar content A (40-60% by weight) Sufficient water content B (20-40%
Weight %) Water activity value AW0 consisting of sufficient solid content C (remainder)
．． 80 to 0.90 in confectionery, part of the sugar content A is solid content D (5 to 10% by weight), and 25 to 75% by weight of the sugar content in A-li is made into low molecular weight sugar, or 5% by weight of it. %
A method for producing reduced viscosity confectionery characterized by replacing the following with sugar alcohol and maintaining AW within the above range.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP55013421A JPS5918971B2 (en) | 1980-02-06 | 1980-02-06 | Manufacturing method for reduced sugar confectionery |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP55013421A JPS5918971B2 (en) | 1980-02-06 | 1980-02-06 | Manufacturing method for reduced sugar confectionery |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS56113258A JPS56113258A (en) | 1981-09-07 |
| JPS5918971B2 true JPS5918971B2 (en) | 1984-05-01 |
Family
ID=11832660
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP55013421A Expired JPS5918971B2 (en) | 1980-02-06 | 1980-02-06 | Manufacturing method for reduced sugar confectionery |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS5918971B2 (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS58116633A (en) * | 1981-12-29 | 1983-07-11 | Ajinomoto Co Inc | Preparation of sugarless candy with starch base or candy with starch base having reduced amount of sugar |
| EP2472143A4 (en) * | 2009-08-28 | 2014-09-17 | Nhk Spring Co Ltd | TRAINING DEVICE WITH MULTIPLE TREES |
-
1980
- 1980-02-06 JP JP55013421A patent/JPS5918971B2/en not_active Expired
Non-Patent Citations (1)
| Title |
|---|
| CONFECTIONERY PRODUCTION=1973 * |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS56113258A (en) | 1981-09-07 |
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