JP3380019B2 - Fondant containing xylitol - Google Patents

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to xylitol-based fondant.

[0002]

2. Description of the Related Art Generally, fondant is a semi-fluid product obtained by boiling and concentrating an aqueous solution of sugar, cooling it and stirring it to precipitate fine crystals. It is used for decoration of bread and pastry. It is what is done. However, since this fondant uses sugar, it is not preferable because it causes tooth decay and causes adult diseases due to excessive sugar intake.

Further, as a fondant without using sugar or for reducing the amount used, a method for producing fondant using glucose and / or lactose and a dipeptide sweetener (JP-A-57-141249), sugar Method for producing fondant in which a part of the fondant is replaced with dextrin
No. 242544) is known, but it has a drawback that it causes tooth decay.

As a fondant using sugar alcohol, there is a fondant using metherythritol (Japanese Patent Publication No. 56-18180, JP-A 1-225458). If you put it on a fondant making machine, the texture will be rough and you will feel the irritating acrid throat peculiar to Methoerythritol, which is an undesirable problem.

Further, Japanese Patent Application Laid-Open No. 64-2534 discloses a fondant using lactitol, which has a lower sweetness than sugar and is characterized by a sweetness similar to that of sugar. However, it is necessary to use a high-intensity sweetener together, which has a drawback in that aftertaste and bitterness, which are different from those of sugar, are felt.

[0006]

[Problems to be Solved by the Invention] In recent years, eating habits have become richer, and snacks and desserts after meals have become richer. On the other hand, the number of teeth that have become caries in Japanese people is While the number of countries has been declining in recent years, it is still high,
Improvement is required. In such an era, fondant, which is free from caries and has the same high-quality sweetness as sugar, can be said to be a food that helps maintain a healthy diet while maintaining a healthy diet. As described above, the present invention uses sugar xylitol, which has sweetness and sweetness almost equal to sugar, in place of sugar that causes caries in fondant as described above.
It is to provide a fondant that does not feel uncomfortable compared to a candy candy fondant and does not cause tooth decay. However, although sugar and lactitol alone can easily obtain fondant with good properties, xylitol alone is difficult to produce because it has too good crystallinity.

[0007]

Means for Solving the Problems The inventors of the present invention have conducted extensive studies on a method for producing a caries-resistant fondant, and as a result,
It was found that a cariogenic fondant can be produced by controlling xylitol to 80% or less as a sugar and using a non-crystalline sugar which was not essential in sugar or lactitol as a crystal precipitation regulator of xylitol. The present invention has been completed. That is, the said subject can be solved by this invention. Hereinafter, the present invention will be described more specifically.

The xylitol referred to in the present invention means fruits and grains.
Xylose which is a sugar present in foods and vegetables
40kg using a metal catalyst such as Raney nickel
/cm ²Catalytic reduction is performed under high pressure of hydrogen, and refined by standard methods.
It is a sugar alcohol obtained by being manufactured, and it is in liquid form
Powder that is crystallized by the crystallization method or the kneading method is also acceptable.
Yes.

Further, the non-crystalline sugar referred to in the present invention is
It refers to sugars that do not crystallize in an aqueous solution at any concentration and temperature range.Examples include sugars such as starch syrup, reduced starch syrup, reduced maltose starch syrup, coupling sugar, dietary fiber, and high molecular weight polysaccharides. Needless to say, it is a saccharide that does not impair the production of xylitol fondant or the stability of the quality after the production, and is not limited to the above saccharides as long as the object of the present invention is not impaired. Further, it is possible to use one kind or two or more kinds of them. It is also possible to add thickeners such as gelatin, carboxymethylcellulose, gums, alginic acid and agar, and gelling agents in an amount of 2% or less for the purpose of changing the physical properties of fondant itself. Included in.

The fondant referred to in the present invention has a structure in which fine sugar crystals are wrapped in syrup and is a semi-fluid confectionery material. Furthermore, seasonings, additives such as sour agents, flavoring agents, and coloring agents can be used for the purpose of flavoring, and these additives are not limited as long as they do not impair the function of xylitol. Absent.

In the present invention, the weight ratio of fondant xylitol to non-crystalline sugar and other additives is about 8.
0: 20-55: 45, preferably about 75: 25-5
It is 5:45. When the weight ratio of xylitol exceeds 80, the crystal precipitation rate is high due to its good crystallinity, and relatively large crystals are deposited, and the fondant becomes rough, and when the weight ratio of xylitol is less than 50, the crystals form. It does not easily precipitate and it takes time to prepare fondant, and the resulting fondant is not preferable because of its high viscosity. Further, when the weight ratio of xylitol is in the range of 50 to 80, the higher the weight ratio of xylitol, the lower the boil temperature is, and when the weight ratio of xylitol is low, the higher boil temperature tends to be.

The boil temperature depends on the weight ratio of xylitol to the non-crystalline sugar, but it is 116 to 134 at normal pressure.
C., preferably 120 to 132.degree. The boiling temperature is adjusted for the purpose of adjusting the water content, and the water content of the finished fondant is 10% or less, preferably in the range of 4 to 9%, in consideration of the water content scattered during the preparation of the fondant. When concentrated under reduced pressure, when water is not scattered during preparation of fondant, or when water content is adjusted during preparation of fondant, it is limited to the above boiling temperature range is not.

[0013]

EXAMPLES The present invention will be described in more detail with reference to the following examples, but it goes without saying that the present invention is not limited to the examples.

Example 1 A suitable amount of water was added to 300 g of xylitol powder and 286 g of S57 (manufactured by Niken Kagaku Co., Ltd., reduced starch syrup) at 128 ° C.
When the mixture was boiled down to 60 ° C. and stirred at 60 ° C., stirring was started, and the stirring was continued until fine crystals were obtained. As a result, we were able to obtain a smooth and moderately hard fondant.

Example 2 A fondant was prepared in the same manner as in Example 1 while changing the solid content ratio of xylitol and S57 and the boiling temperature, and a sensory test was conducted. The results are shown in Table 1.

[0016]

[Table 1]

Example 3 An appropriate amount of water was added to 300 g of xylitol powder and 143 g of Lytes (manufactured by Pfizer, Inc., dietary fiber), boiled to 120 ° C., and when cooled to 60 ° C., stirring was started until fine crystals were obtained. Stirring was continued. As a result, we were able to obtain a smooth and moderately hard fondant.

Use Example 1 Lactitol LC-2 (manufactured by Nikken Chemical Co., Ltd., reduced lactose) 292 g, S-E30 (manufactured by Nikken Chemical Co., Ltd., reduced starch syrup) 380 g, and xylitol 133 g were added with an appropriate amount of water and boiled to 127 ° C. 12 g of gelatin dissolved in 3 times the volume of hot water was added and mixed. To this, 50 g of skim milk powder, fatty acid glycerol ester, and hardened edible oil and fat were sequentially added and mixed, and when the temperature dropped to 60 ° C, Lactitol L
20 g of C-0 fine powder (reduced lactose manufactured by Niken Chemical Co., Ltd.),
When 15 g of fondant obtained in Example 1 was added and mixed, cooled, and stored at room temperature, soft candy having a good texture was obtained.

Comparative Example 1 Among the tests conducted in Example 2, the state of the fondant prepared under the condition where the boiling temperature with respect to the ratio of xylitol and S57 was considered to be optimum was compared. The state of fondant using sugar was also compared. The results are shown in Table 2.

[0020]

[Table 2]

[0021]

INDUSTRIAL APPLICABILITY The present invention replaces the conventional sugar-based fondant, which has a high risk of causing tooth decay and may cause adult diseases due to excessive sugar intake, and the risk of such harmful effects. It is extremely low in calories and lower in calories than conventional ones, and it produces excellent fondant that contributes to maintaining the health of the people.

─────────────────────────────────────────────────── ─── Continuation of the front page (72) Inventor, Tatsuya Lining, 2-1216 Kosaka, Midori-ku, Nagoya-shi, Aichi (56) References JP-A-2-186959 (JP, A) JP-A-3-206864 (JP, A) (58) Fields surveyed (Int.Cl. ⁷ , DB name) A23G 1/00-9/30

Claims (3)

(57) [Claims] 1. A fondant comprising xylitol as a main component and the remaining part of which is an amorphous sugar, wherein the weight ratio of xylitol to the amorphous sugar is 80:20 to 55:45. Fondant. 2. The fondant according to claim 1, wherein the weight ratio of xylitol and non-crystalline sugar is 75:25 to 55:45. 3. The non-crystalline sugar is starch syrup, reduced starch syrup,
The fondant according to claim 1 or 2, which is one or more kinds of sugars selected from the group consisting of reduced maltose syrup, coupling sugar, dietary fiber, and high molecular weight polysaccharide.