JP2009171961A - Method for producing soft candy - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for easily producing a soft candy having smooth texture and excellent in temporal stability, which includes using a sugar alcohol fine powder without using fondant. <P>SOLUTION: The method for producing a soft candy includes the following steps: a step of dissolving a mixture of 6-O-α-D-glucopyranosyl-D-sorbitol (hereinafter referred to as [1,6-GPS]) and 1-O-α-D-glucopyranosyl-D-mannitol (hereinafter referred to as [1,1-GPM]) at a rate of (60 wt.%:40 wt.%) to (99 wt.%:1 wt.%), an amorphous carbohydrate, plant oil or fat, and an emulsifier in water; and a step of directly adding a mixture of [1,6-GPS] and [1,1-GPM] containing pulverized fine powder having an average grain diameter of 30 μm or less to the solution as a seeding agent. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  The present invention relates to a method for producing soft candy.

  Soft candy is a white turbid soft candy that generally has a higher water content than a hard candy and is in an emulsified state containing oils and fats. Soft candies are chewed properly in the mouth and enjoy their chewing and elasticity.

Patent Document 1 describes a soft candy using sugar. The soft candy contains saccharides, vegetable oils and fats, an emulsifier, and sugar microcrystals having a crystal size of less than 30 μm. The sugar microcrystals are added as fondant. Since sugar powder is easy to consolidate and has poor stability, it is generally added as fondant.
Patent Document 2 and Patent Document 3 describe a method for preventing the consolidation of powdered sugar. Powdered sugar is very easy to consolidate and difficult to handle. Therefore, the above-described anti-caking method has been developed.

  However, soft candies made with sugar as the main ingredient are easy to touch, cause tooth decay, and have high calories. Therefore, many sugarless type soft candies have been proposed. In the production of sugarless soft candy, sugar alcohol is used instead of sugar and starch candy.

Patent Document 4 describes a sugarless soft candy. In the soft candy, sugar alcohol microcrystals are used instead of sugar microcrystals. The microcrystals are added as fondant.
Sugar alcohol is also easy to consolidate like sugar and is generally added as fondant. However, no method for producing fondant has been established for some sugar alcohols.

U.S. Patent Nos. 5,099,036 and 5,037,697 describe the preparation of sugarless soft candy using reduced palatinose.
Patent Document 5 describes a sugarless soft candy using paratinite PN as a sugar alcohol as a main raw material and using paratinite PNP as a seed crystal.
Patent Document 6 describes a 1,6-GPS concentrated mixture (67% 1,6-GPS, 33% 1,1-GPM) and a 1,1-GPM concentrated mixture (85% 1,1-GPM, 15% 1, 6-GPS) sugarless soft candy is described.

WO 02/09530 pamphlet Japanese Patent Publication No. 5-28120 JP-A-4-71500 Japanese Patent Application Laid-Open No. 2007-289129 JP 2006-158234 A No. 11-507243 Specification

  Development of a sugarless candy that can be easily manufactured using sugar alcohol fine powder without using fondant, is smooth (has a favorable texture), has excellent temporal stability, and does not cause tooth decay. ing.

  The present invention relates to 6-O-α-D-glucopyranosyl-D-sorbitol (hereinafter referred to as “1,6-GPS”) and 1 in a ratio of 60% by weight: 40% by weight to 99% by weight: 1% by weight. -O-α-D-glucopyranosyl-D-mannitol (hereinafter referred to as “1,1-GPM”) (a mixture of 1,6-GPS and 1,1-GPM is reduced with reduced palatinose (trademark) ( Generic name "isomalt", also referred to as "reduced isomaltulose", hereinafter referred to as reduced palatinose in this specification)), a step of dissolving an amorphous carbohydrate, vegetable oil and emulsifier in water, In addition, the present invention provides a method for producing a soft candy, comprising the step of directly adding reduced palatinose, which is a pulverized fine powder having an average particle size of 30 μm or less, as a seeding agent to the solution. Preferably, a non-crystalline sugar alcohol is used as the non-crystalline carbohydrate.

  Preferably, reduced palatinose in which the ratio of 1,6-GPS and 1,1-GPM is 40 wt%: 60 wt% to 99 wt%: 1 wt% is used as the seeding agent.

  Preferably, reduced palatinose in which the ratio of 1,6-GPS and 1,1-GPM is 60 wt%: 40 wt% to 99 wt%: 1 wt% is used as the seeding agent.

  Preferably, reduced palatinose in which the ratio of 1,6-GPS to 1,1-GPM is 75% by weight: 25% by weight to 99% by weight: 1% by weight is used as the seeding agent.

  Preferably, the 16% particle size of the seeding agent is 70 μm or less and the 84% particle size is 11 μm or less.

  Preferably, the average particle size is 25 μm or less.

  The present invention further provides reduced palatinose in which the ratio of 1,6-GPS to 1,1-GPM is 60% by weight: 40% by weight to 99% by weight: 1% by weight, amorphous carbohydrates, vegetable oils and fats, and Provided is a soft candy produced by a method comprising a step of dissolving an emulsifier in water, and a step of directly adding reduced palatinose, which is a pulverized fine powder having an average particle size of 30 μm or less, as a seeding agent to the solution. . Preferably, the amorphous carbohydrate comprises an amorphous sugar alcohol.

  Preferably, the seeding agent is reduced palatinose in which the ratio of 1,6-GPS to 1,1-GPM is 40% by weight: 60% by weight to 99% by weight: 1% by weight.

  Preferably, the seeding agent is reduced palatinose in which the ratio of 1,6-GPS to 1,1-GPM is 60% by weight: 40% by weight to 99% by weight: 1% by weight.

  Preferably, the seeding agent is reduced palatinose in which the ratio of 1,6-GPS to 1,1-GPM is 75% by weight: 25% by weight to 99% by weight: 1% by weight.

  Preferably, the 16% particle size of the seeding agent is 70 μm or less and the 84% particle size is 11 μm or less.

  Preferably, the average particle size is 25 μm or less.

  The present invention further provides a seeding agent for the production of soft candy, which is a pulverized fine powder of a mixture of 1,6-GPS and 1,1-GPM, wherein the average particle size of the pulverized fine powder Is 30 μm or less. More preferably, the seeding agent has a 16% particle size of 70 μm or less and an 84% particle size of 11 μm or less. More preferably, the average particle size is 25 μm or less.

  The present invention relates to a 1,6-GPS concentrated mixture comprising 1,6-GPS and 1,1-GPM in a ratio of 60% by weight: 40% by weight to 99% by weight: 1% by weight with reduced palatinose which is a sugar alcohol. A soft candy produced by blending and grinding reduced palatinose, preferably the 1,6-GPS concentrated mixture, using the resulting fine powder as a seeding agent is provided.

  The present invention mainly includes a 1,6-GPS concentrated mixture composed of 1,6-GPS and 1,1-GPM in a ratio of 60% by weight: 40% by weight to 99% by weight: 1% by weight, which is a sugar alcohol. A method for producing a soft candy which is blended as a raw material, pulverized reduced palatinose, preferably the 1,6-GPS concentrated mixture, and the resulting fine powder is used as a seeding agent and which is excellent in stability over time I will provide a.

  According to the present invention, it is possible to produce a soft candy having a smooth texture and excellent temporal stability.

  The average particle size of the seeding agent used in the present invention is 30 μm or less. For this reason, a fine crystal | crystallization can be crystallized in a soft candy. As a result, it is considered that a product having a smooth touch can be produced. In addition, since fine crystals have a large specific surface area and hold and stabilize an amorphous component on the crystal surface, it is considered that a product excellent in temporal stability can be produced with little separation and sagging. The fine powder of reduced palatinose, which is the seeding agent of the present invention, is excellent in storage stability and easy to handle, and therefore can be used for industrial production of soft candy. Furthermore, the present invention preferably provides a method for producing a soft candy using a seeding agent containing more 1,6-GPS than 1,1-GPM.

The soft candy produced by the production method of the present invention has a smooth texture. Moreover, the soft candy manufactured according to this method keeps stable crystals in the product. Thereby, smoothness is maintained during storage, no growth of fine crystals, and no separation occurs. Further, since the fine crystal has a large specific surface area and retains and stabilizes the non-crystalline component on the crystal surface, a soft candy that is less likely to cause separation and sagging and has excellent temporal stability is provided.
Conventionally, 1,1-GPM has been considered to be more suitable as a seeding agent because it has better crystallinity and can be easily powdered than 1,6-GPS. However, since the average particle size of the seeding agent used in the present invention is 30 μm or less, whatever the ratio of 1,6-GPS and 1,1-GPM in the seeding agent, A soft candy having particularly excellent shape retention can be produced. Furthermore, there is no growth of fine crystals and no separation occurs.

  Furthermore, the present invention eliminates the need to use fondant in the production of soft candy. This saves a lot of time required for the production of fondant. Furthermore, a plurality of devices for manufacturing the fondant are not required. Furthermore, it is possible to reduce the personnel cost required for manufacturing the fondant. Therefore, soft candy can be produced at a lower cost and more easily than in the past.

  It was discovered that a pulverized fine powder having a mean particle size of 30 μm or less, which is a mixture of 1,6-GPS and 1,1-GPM according to the present invention, is harder to set than a fine powder of sugar. Therefore, the fine powder of the present invention is excellent in storage stability and easy to handle. It can be easily used for industrial production of soft candy. Furthermore, it can be easily used in the manufacture of other sugarless products.

  In the production method of the present invention, reduced palatinose is used. Reduced palatinose is used as a crystalline sugar alcohol. A crystalline sugar alcohol is a sugar alcohol that crystallizes a predetermined proportion of a sugar alcohol in an aqueous solution at a predetermined temperature. In the production method of the present invention, reduced palatinose used in the dissolving step and reduced palatinose as a seeding agent are used. In particular, the reduced palatinose used in the dissolving step is 1,6-GPS composed of 1,6-GPS and 1,1-GPM in a ratio of 60% by weight: 40% by weight to 99% by weight: 1% by weight. A concentrated mixture (hereinafter referred to as “1,6-GPS concentrated mixture”) is used. As this reduced palatinose, for example, Palatinit GS (Paratinit is a registered trademark of Sudtsutsuka Aktiengesellschaft) Manganheim is a registered trademark of 1,6-GPS and 1,1-GPS and 1,1-GPM in the product. It is a 1,6-GPS concentrated mixture that is 80 ± 5% or more based on the sum (Mitsui Sugar Co., Ltd.).

In the present invention, the reduced palatinose used as a raw material for the seeding agent is, for example, a palatinite PN type (an approximately equimolar mixture of 1,6-GPS and 1,1-GPM, with a composition ratio of 40 to 60%: 60-40%, Mitsui Sugar Co., Ltd.) or Paratinit GS type can be used. Specifically, as a palatinit PN type, palatinit PN (almost equimolar mixture of 1,6-GPS and 1,1-GPM, composition ratio 40-60%: 60-40%, Mitsui Sugar Co., Ltd.) or powdered paratinite PNP (1,6-GPS and 1,1-GPM is an approximately equimolar mixture and the composition ratio is 40-60%: 60-40%, Mitsui Sugar Co., Ltd.), or Paratinit GS as the Paratinit GS type 1,6-GPS is a 1,6-GPS concentrated mixture with 80 ± 5% or more based on the sum of 1,6-GPS and 1,1-GPM. Mitsui Sugar Co., Ltd.) or powdered paratinite GSP (product) 1,6-GPS is a 1,6-GPS concentrated mixture with 80 ± 5% or more with respect to the sum of 1,6-GPS and 1,1-GPM. (Mitsui Sugar Co., Ltd.) Can. The reduced palatinose used as a raw material for the seeding agent is preferably a 1,6-GPS concentrated mixture. Specifically, as the paratinite GS type, paratinite GS or powdered paratinite GSP can be used.
In the reduced palatinose used as a seeding agent, the composition ratio of 1,6-GPS and 1,1-GPM may be any, but is preferably 40%: 60% to 99%: 1%, and more Preferably it is 60%: 40% -99%: 1%, and even more preferably 75%: 25% -99%: 1%.
As the seeding agent, finely pulverized powder having an average particle size of 30 μm or less is used. The finely pulverized powder can be obtained by pulverization and classification. In a preferred embodiment of the present invention, a seeding agent obtained by pulverizing the reduced palatinose and classifying it so as to have an average particle size of 30 μm or less, preferably 25 μm or less can be used.
The pulverization can be performed by a pulverizer. An example of a pulverizer includes, but is not limited to, a pulverizer. The classification can be performed by a classifier. An example of a classifier includes, but is not limited to, a micron separator. Moreover, you may use what combined the grinder and the classifier.
Devices other than those described above can also be used provided that the desired average particle size of the seeding agent is obtained. Moreover, the desired average particle diameter of the seeding agent may be obtained without using an apparatus such as a pulverizer.
Further, the seeding agent preferably has the desired 16% particle size and 84% particle size. The 16% particle size is preferably 70 μm or less. The 84% particle size is preferably 11 μm or less.

  The timing of adding the seeding agent to the solution and the temperature at the time of addition are arbitrarily determined. In the present invention, the seeding agent is classified and can be added at any timing or at any temperature.

In the present specification, the non-crystalline carbohydrate refers to a carbohydrate that does not crystallize in an aqueous solution in any concentration and temperature range. Non-crystalline carbohydrates include non-crystalline carbohydrates and non-crystalline dietary fiber. Non-crystalline sugars include starch syrup, coupling sugar, oligosaccharides (eg, dairy oligosaccharides, fructooligosaccharides, soybean oligosaccharides), polysaccharides such as starch, pullulan, dextrin, and non-crystalline sugars. Although alcohol etc. are mentioned, it is not limited to these. Non-crystalline dietary fiber includes, but is not limited to, glucomannan, indigestible dextrin, polydextrose, cellulose, gum arabic, pullulan, agar, beet fiber, sodium alginate and the like. These may be used singly or a mixture of two or more can be used.
In the present specification, the non-crystalline sugar alcohol refers to a sugar alcohol that does not crystallize in an aqueous solution state at any concentration and temperature range. Examples of the non-crystalline sugar alcohol include reduced starch saccharified products and sugar alcohols commercially available as a reduced starch hydrolyzate, which is a synonym thereof. These include, but are not limited to, those sold under trade names such as reduced maltose syrup, reduced starch syrup, and maltitol syrup. These may be used singly or a mixture of two or more can be used.

In this specification, vegetable oils and fats refer to oils and fats obtained from various parts of plants.
Specifically, rapeseed, soybean, sunflower seed, cotton seed, peanut, rice bran, rice, corn, safflower, olive, sesame, peanut, safflower, perilla, sunflower, sesame, flax, cacao, palm, oil palm, salamander Examples include, but are not limited to, vegetable oils and fats collected from trees, grape seeds, sesame seeds, algae, various nuts, etc., or processing oils that have been subjected to hydrogenation, fractionation, transesterification, etc. as necessary. These may be used singly or a mixture of two or more can be used.

In the present specification, the emulsifier refers to a substance that has an action of facilitating the production of an emulsion and keeping it stable. It is preferable to use an edible emulsifier as the emulsifier. Specific examples include sucrose fatty acid esters, organic acid monoglycerides such as citric acid or lactic acid, glycerin fatty acid esters, polyglycerin fatty acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters, and lecithin. It is not limited. These may be used singly or a mixture of two or more can be used.
Here, glycerin fatty acid ester includes glycerin and fatty acid ester, glycerin organic acid fatty acid ester (for example, glycerin acetic acid ester, glycerin acetic acid fatty acid ester, glycerin lactic acid fatty acid ester, glycerin citric acid fatty acid ester, glycerin succinic acid fatty acid ester). Glycerin diacetyl tartaric acid fatty acid ester, etc.), polyglycerin fatty acid ester and polyglycerin condensed ricinoleic acid ester. As lecithin, liquid lecithin containing oils such as soybean lecithin and egg yolk lecithin, powdered lecithin obtained by removing oil from liquid lecithin, fractionated lecithin obtained by separating and purifying liquid lecithin, and enzymatically decomposed lecithin obtained by treating lecithin with enzyme and enzyme-treated lecithin Etc.

  In the present specification, gelatin means a material obtained by artificial treatment such as boiling from a substance containing collagen. Types of gelatin such as porcine, cattle, and fish can be used.

  In the present specification, water may be any water as long as it can be used for food production such as soft candy.

  In this specification, a seeding agent means the agent used in order to crystallize a fine crystal | crystallization in soft candy.

  In this specification, the average particle diameter means an average value of the particle size distribution. The average particle size is measured using a Shimadzu centrifugal sedimentation type particle size distribution analyzer (model number: SA-CP3L, manufactured by Shimadzu Corporation).

  In the present specification, the 16% particle size means that when the particle size is integrated (by weight), the particle size is 16.0% or more. Further, in this specification, the 84.0% particle diameter means that the particle diameter is 84.0% or more when the particle diameter is accumulated from the larger particle diameter. The smaller the difference between the average particle size and the 16.0% particle size, the smaller the difference between the average particle size and the 84.0% particle size, the closer the particle size distribution is to the average particle size. It shows that it has spread from.

  In this specification, the pulverized fine powder is a powder of about several tens of microns. Generally, the pulverized fine powder is obtained by pulverizing particles or solids. However, if the above powder is obtained, it is not necessary to use pulverization. The finely pulverized powder in the present invention preferably has a predetermined average particle size, and still more preferably has a predetermined average particle size and predetermined 16% particle size and 84% particle size. The average particle size is preferably 30 μm or less, and more preferably 25 μm or less. Preferably the 16.0% particle size is 70 μm or less. The 84% particle size is preferably 11 μm or less.

In one preferred embodiment, in the method for producing the soft candy of the present invention, first, a 1,6-GPS concentrated mixture and an amorphous carbohydrate are added to water and boiled to 110-140 ° C while being heated, and then cooled. Add gelatin swollen with water and dissolve. Vegetable oil and fat, an emulsifier, and a sour agent are added here. Finally, the seeding agent is added. After adding the seeding agent, emulsification is performed by vigorous stirring and fine crystals are crystallized. The strong stirrer is preferably a beater type used for foaming, but a kneader used for stirring ordinary soft candy can also be used. When adding a seeding agent, a fragrance | flavor and fruit juice can be added simultaneously. After cooling, mix with a suitable homogenizer. The viscous mixture obtained by the above process is cooled to 42-47 degreeC. The mixture is kneaded (pulling) while stretching for about 10 minutes, and then shaped or cut into an appropriate size to obtain a soft candy.
The order of adding vegetable oil, emulsifier, and acidulant can be changed as appropriate.
The temperature at which the seeding agent is added is preferably less than the temperature at which the seeding agent dissolves, but on the condition that the seeding agent does not completely dissolve, the temperature of the solution is higher than the above temperature. It may be added at temperature.

〔Example〕
The present invention will be described below with reference to examples, but the present invention is not limited to these examples. In addition, all the compounding quantities in a table | surface are weight%.

(Manufacture of fine powder for seeding agent)
By pulverizing each of Palatinit GS and Paratinit PN with a pulverizer (Pulverizer ACM-10, manufactured by Hosokawa Micron Corporation), and changing the number of revolutions of a classifier (Hosokawa Micron Corporation, Micron Separator MS-2), the average particle diameter 6 kinds of samples of pulverized palatinite GS of 29.5 μm, 23.3 μm, 19.6 μm, 18.4 μm, 15.9 μm, 33.0 μm, and 3 having an average particle diameter of 28.2 μm, 24.3 μm, 22.9 μm Samples of pulverized paratinite PN were obtained. These nine types of samples were used as seeding agents. A sample having an average particle diameter measured value of 34.7 μm of paratinite GSP and a sample having an average particle diameter measured value of paratinite PNP of 34.2 μm were used as a seeding agent for comparison.

  Table 1 shows the pulverization results of Palatinite GS, and Table 2 shows the pulverization results of Palatinite PN. The average particle size and particle size distribution of the pulverized product, GSP, and PNP were measured using a Shimadzu centrifugal sedimentation type particle size distribution measuring device (model number: SA-CP3L, manufactured by Shimadzu Corporation). The average particle diameter is the average value of the distribution, and the 16.0% particle diameter indicates that when the particle diameter is integrated (by weight) from the larger particle diameter, the particle diameter is 16.0% or more. % Particle diameter indicates that 84.0% or more when the particle diameter is accumulated from the larger particle diameter. The smaller the difference between the average particle size and the 16.0% particle size, the smaller the difference between the average particle size and the 84.0% particle size, the closer the particle size distribution is to the average, and the larger the difference, the wider the particle size distribution from the average. It shows that. The smaller the average particle size, the smaller the larger particles, so the particle size distribution was within a narrow range.

(Manufacture of sugarless soft candy)
The raw material composition of the sugarless soft candy is as shown in Table 3.
Palatinit GS, reduced starch syrup and water were mixed and boiled to 140 ° C. The gelatin solution was added here, and well dissolved and stirred. The above powder 2 and fragrance were added as vegetable oil and fat, emulsifier, citric acid, and seeding agent, and the mixture was well mixed and stirred with a high-speed stirrer (hand mixer HM300, manufactured by Toshiba Corporation). Crystallization of fine crystals was promoted by pooling the mixture cooled to 44 ° C., and formed into a diameter of about 1 cm and a length of about 1.5 cm.

  The obtained sugar-less soft candy was used for the subsequent test as the soft candy of Example 1 (hereinafter referred to as the soft candy of Example 1).

  A sugarless soft candy was produced according to the method of Example 1 except that the powder 2 was used as a seeding agent (hereinafter referred to as the soft candy of Example 2).

  A sugarless soft candy was produced according to the method of Example 1 except that the powder 3 was used as a seeding agent (hereinafter referred to as the soft candy of Example 3).

  A sugarless soft candy was produced according to the method of Example 1 except that the powder 4 was used as a seeding agent (hereinafter referred to as the soft candy of Example 4).

  A sugarless soft candy was produced according to the method of Example 1 except that the powder 5 was used as a seeding agent (hereinafter referred to as the soft candy of Example 5).

  A sugarless soft candy was produced according to the method of Example 1 except that the powder 7 was used as a seeding agent (hereinafter referred to as the soft candy of Example 6).

  A sugarless soft candy was produced according to the method of Example 1 except that the powder 8 was used as a seeding agent (hereinafter referred to as the soft candy of Example 7).

  A sugarless soft candy was produced according to the method of Example 1 except that the powder 9 was used as a seeding agent (hereinafter referred to as the soft candy of Example 8).

[Comparative Example 1]
A sugarless soft candy was produced according to the method of Example 1 except that the powder 6 was used as a seeding agent (hereinafter referred to as the soft candy of Comparative Example 1).

[Comparative Example 2]
A sugarless soft candy was produced according to the method of Example 1 except that the above palatinit GSP was used as a seeding agent (hereinafter referred to as the soft candy of Comparative Example 2).

[Comparative Example 3]
A sugarless soft candy was produced according to the method of Example 1 except that the above palatinit PNP was used as a seeding agent (hereinafter referred to as the soft candy of Comparative Example 3).

(sensory test)
About each soft candy of Examples 1-8 and Comparative Examples 1-3, the test by the sensory test by eight panelists was done about the touch (roughness) of the next day of manufacture, and the hardness when chewing. Smoothness is the most important factor in the evaluation of soft candies immediately after production (and the next day). Moreover, since the shape was firm in all the soft candy and it was a standard (initial value) of shape retention property, evaluation was not described.

  The taste when eating was evaluated in 7 grades: ◎◎ is very smooth, ◎ is smooth, ◎ is slightly smooth, ○ is normal, ○ △ is slightly rough, △ is rough, × is very rough. .

  The hardness when chewed is evaluated in 7 grades: ◎◎ is very soft, ◎ is soft, ◎ ○ is soft, ○ is normal, ○ △ is slightly hard, △ is hard, △ is hard, and x is very hard. did.

  Table 4 shows the symbols that received the most responses among the eight panelists. Note that the symbols for all responses are symbols selected by more than half (four people) panelists.

  Since the result of Table 4 is the next day of manufacture, it can be set as the evaluation result immediately after manufacture. According to this, all sugarless soft candy retained its shape, and its hardness when chewed was normal. The tongue feel was normal to very smooth in all of Examples 1-8. However, the soft candy of Comparative Example 1 and Comparative Example 2 was slightly rough and normal, and the soft candy of Comparative Example 3 was rough. The smaller the average particle size of the seeding agent, the better the touch. In the case of the palatinit GS type, the average particle size is 30 μm or less (Examples 1 to 5), and the evaluation is good with almost no difference in touch. In the case of the paratinite PN type, the average particle size is 25 μm or less. It was.

  In addition, when the results of Examples 1 to 5 and Examples 6 to 8 were compared together, the palatinit GS type pulverized product was slightly better than the palatinit PN type pulverized product in evaluation.

(Storage stability)
The stability of the products after storage for 1 month was compared. When looking at changes over time, it is important that smoothness is maintained, that there is no hardening at low temperatures in winter, and that there is no droop at high temperatures in summer. Therefore, Examples 1 to 8 and Comparative Example were used in winter conditions with a touch of tongue (roughness) and hardness of 5 ° C. and a relative humidity of 50% in winter, and with shape retention in summer conditions of 35 ° C. and a relative humidity of 75%. Each of 1 to 3 soft candy was stored for 1 month, and the test was conducted by sensory test with 8 panelists about the touch of the product after storage, hardness when chewed, and shape retention.

  The taste when eating was evaluated in 7 grades: ◎◎ is very smooth, ◎ is smooth, ◎ is slightly smooth, ○ is normal, ○ △ is slightly rough, △ is rough, × is very rough. .

  The hardness when chewed is evaluated in 7 grades: ◎◎ is very soft, ◎ is soft, ◎ ○ is soft, ○ is normal, ○ △ is slightly hard, △ is hard, △ is hard, and x is very hard. did.

  As for shape retention, ◎ is not changed, ◎ ○ is somewhat sticky, ○ is sticky, ○ △ is slightly blurred, △ is blurred, △ × is angular deformation, × is overall deformation, It was evaluated in seven stages.

  Table 5 shows the symbols that received the most responses among the eight panelists. Note that the symbols for all responses are symbols selected by more than half (four people) panelists.

  In the soft candy of Comparative Examples 1 to 3, the touch was poor overall, and the roughness was conspicuous. However, the soft candy of Examples 1-8 was kept relatively smooth, and the touch was superior to the soft candy of Comparative Examples 1-3.

  Regarding the hardness, the soft candies of Comparative Examples 1 to 3 were hard, whereas the soft candies of Examples 1 to 8 were kept relatively soft.

  Regarding the shape retention, all the soft candies of Comparative Examples 1 to 3 were found to be sagging, whereas the soft candies of the examples were relatively retained in shape.

  In the case of the pulverized product of the palatinit GS type, there is almost no difference when the average particle size is 30 μm or less (Examples 1 to 5), and the palletized PN type pulverized product (implemented) In the case of Examples 6 to 8, the average particle size of 25 μm or less was a preferable evaluation. In addition, the smaller the average particle size of the seeding agent, the better the tongue touch, hardness and shape retention. In addition, when the results of Examples 1 to 5 and Examples 6 to 8 are compared and compared, the palatinit GS type pulverized product is slightly evaluated in terms of touch, hardness, and shape retention, compared to the palatinit PN type pulverized product. Was good.

Claims (10)

60 wt%: 40 wt% to 99 wt%: 1 wt% of 6-O-α-D-glucopyranosyl-D-sorbitol (hereinafter referred to as “1,6-GPS”) and 1-O-α A step of dissolving a mixture of D-glucopyranosyl-D-mannitol (hereinafter referred to as “1,1-GPM”), an amorphous carbohydrate, vegetable oil and emulsifier in water, and the solution A method for producing a soft candy, comprising a step of directly adding a mixture of 1,6-GPS and 1,1-GPM, which is a pulverized fine powder having an average particle size of 30 μm or less as a seeding agent. The production method according to claim 1, wherein a non-crystalline sugar alcohol is used as the non-crystalline carbohydrate. As the seeding agent, 1,6-GPS and 1,1-GPM in which the ratio of 1,6-GPS and 1,1-GPM is 40 wt%: 60 wt% to 99 wt%: 1 wt% The manufacturing method of Claim 1 or 2 using a mixture. As the seeding agent, 1,6-GPS and 1,1-GPM in which the ratio of 1,6-GPS and 1,1-GPM is 60% by weight: 40% by weight to 99% by weight: 1% by weight The manufacturing method of Claim 1 or 2 using a mixture. As the seeding agent, 1,6-GPS and 1,1-GPM in which the ratio of 1,6-GPS and 1,1-GPM is 75 wt%: 25 wt% to 99 wt%: 1 wt% The manufacturing method of Claim 1 or 2 using the mixture of these. The manufacturing method according to claim 1, wherein the seeding agent has a 16% particle size of 70 μm or less and an 84% particle size of 11 μm or less. The method according to claim 1, wherein the average particle size is 25 μm or less, the seeding agent has a 16% particle size of 70 μm or less, and an 84% particle size of 11 μm or less. . A seeding agent for the production of soft candy, which is a pulverized fine powder of a mixture of 1,6-GPS and 1,1-GPM, wherein the average particle size of the pulverized fine powder is 30 μm or less. Ding agent. The seeding agent according to claim 8, wherein the 16% particle size of the seeding agent is 70 µm or less and the 84% particle size is 11 µm or less. The seeding agent according to claim 8 or 9, wherein the average particle size is 25 µm or less.