JP5313437B2 - Sugarless chewing soft candy and its manufacturing method - Google Patents

Description

  The present invention relates to a sugarless chewing soft candy and a method for producing the same, and more particularly to a novel sugarless chewing soft candy that maintains excellent taste, texture and chewing property even after long-term storage and a method for producing the same. is there.

In general, candy is a general term for Western-style candy made mainly of sugar, and is roughly divided into hard candy and soft candy depending on how the sugar is simmered.
In other words, candy is added to sugars such as sugar and starch syrup as needed, with auxiliary ingredients such as dairy products, fats and oils, fruit juice, starch, flour, acidulants, foaming agents, binders, gelling agents, flavoring agents, and coloring agents as required. It is boiled, but it is heated at a high temperature to prepare a moisture content of about 1 to 2% by mass, and the hardened product is called a hard candy. Drops, toffees, blits, candy balls, etc. are listed as representative examples. Can do.

  On the other hand, a soft candy that is heated at a low temperature to have a water content of 5 to 20% by mass, preferably about 6 to 10% by mass, is called soft candy, and typical examples include caramel, nougat, and jelly beans.

These soft candy is often chewed properly in the mouth and enjoys its chewing and elasticity.
Many soft candy using sugar alcohol powder has been proposed (see Patent Documents 1 to 5).

In the past, fondant is semi-fluid obtained by heating and dissolving sugar in water, simmering and concentrating, cooling it, and stirring to precipitate fine sugar crystals. It is used for decoration of bread and confectionery, soft cake, caramel, etc.
On the other hand, a fondant using mesoerythritol (see Patent Document 6), a fondant using xylitol (see Patent Document 7), and a fondant using maltitol (Patent Document 8) for the purpose of preventing tooth decay caused by sugar and an increase in blood sugar level. Fondant using sugar alcohols such as fondant using lactitol (see Patent Document 9) has been proposed.
However, mannitol becomes coarse crystals due to its rapid crystallization, so that mannitol fondant with a smoothness comparable to sugar fondant cannot be obtained, and the solubility in water is low, so the crystal concentration does not increase, and moderate property stability Mannitol fondant equipped with was not obtained.
In view of this situation, the present inventor has previously proposed a mannitol fondant having smoothness and property stability comparable to sugar fondant and a method for easily producing such a mannitol fondant (see Patent Document 10). .
JP 2006-006171 A Japanese Patent Laid-Open No. 09-075005 Japanese Patent Application Laid-Open No. 07-123923 Japanese Patent Laid-Open No. 07-067537 JP-T-2002-543817 JP-A-1-225458 JP 7-155109 A Japanese Patent Laid-Open No. 9-224577 JP-A-64-2534 Japanese Patent Application No. 2006-037910

As described above, sugarless soft candy using sugar alcohol has been conventionally used, but due to crystal coarsening of sugar alcohol during long-term storage, chewing and elasticity are reduced, and the taste and texture are deteriorated. There was a problem.
Conventionally, a sugar alcohol fondant (a semi-fluid substance composed of fine crystals having an average particle size of about 30 μm or less and having a smoothness and property stability comparable to a sugar fondant), particularly a fondant using mannitol, There was no sugarless chewing soft candy that did not cause crystal coarsening of sugar alcohol even after storage for a period of time, could maintain chewing properties and elasticity, and maintained the taste and texture.

The first object of the present invention is that, even after storage for a long period of time, the sugar alcohol does not become coarse, can maintain excellent taste and texture, and can maintain excellent chewing properties and elasticity. Is to provide new sugarless chewing soft candy,
The second object of the present invention is to provide a method for easily producing such a novel sugarless chewing soft candy.

The sugarless chewing soft candy according to claim 1 of the present invention for solving the above problem is
A chewing soft candy base containing a sugar containing sugar alcohol as a main component is mixed with a fondant using the same sugar alcohol as the sugar alcohol and / or a different sugar alcohol as an essential component without damaging the crystals. Sugarless chewing soft candy
The breaking strength, adhesion strength and tensile strength representing the chewing property are all maintained within a predetermined range even after storage for a long time after production.

  The sugarless chewing soft candy according to claim 2 of the present invention is the sugarless chewing soft candy according to claim 1, wherein the breaking strength is maintained at 25 to 95 N, the adhesion strength is 11 N or less, and the tensile strength is maintained at 5 to 50 N. It is characterized by that.

  The sugarless chewing soft candy according to claim 3 of the present invention is the sugarless chewing soft candy according to claim 1 or 2, wherein the fondant using a sugar alcohol comprises needle-like fine crystals mainly composed of mannitol and It is a mannitol fondant containing a non-crystalline saccharide as an essential ingredient other than mannitol as a necessary component.

  The sugarless chewing soft candy according to claim 4 of the present invention is the sugarless chewing soft candy according to any one of claims 1 to 3, wherein the compounding amount of the fondant in the candy is 1 to 20% by mass. It is characterized by being.

  Claim 5 of the present invention is a method for producing the sugarless chewing soft candy according to any one of claims 1 to 4, wherein the sugar-containing chewing candy is added to a saccharide containing sugar alcohol as a main component and heated to boil temperature. After the sugar solution boiled until cooled, the necessary additives are added and mixed, then cooled to 50 to 70 ° C. to prepare a soft candy base, and the soft candy base cooled to 50 to 70 ° C. It is characterized in that a predetermined amount of fondant using the same sugar alcohol and / or different sugar alcohol as the sugar alcohol is blended and mixed, and is cut as needed to produce.

The sugarless chewing soft candy according to claim 1 of the present invention comprises a chewing soft candy base containing a sugar containing sugar alcohol as a main component, and a fondant using the same sugar alcohol and / or a different sugar alcohol as the sugar alcohol. It is a sugarless chewing soft candy formulated with a predetermined amount without damaging its crystals as an essential component, and the breaking strength, adhesion strength and tensile strength representing the chewing property are all stored even if stored for a long time after production. Maintained within a predetermined range,
Fondant using the sugar alcohol on the chewing soft candy base (semi-fluid substance consisting of fine crystals with an average particle diameter of about 30 μm or less and having smoothness and property stability comparable to sugar fondant) is damaged. Since it is formulated with a certain amount without breaking, sugar alcohol does not become coarse even after storage for a long period of time, maintaining excellent taste and texture and breaking strength representing chewing properties The adhesive strength and the tensile strength are both maintained within a predetermined range, and a remarkable effect is achieved that excellent chewing property and elasticity are maintained.

  The sugarless chewing soft candy according to claim 2 of the present invention is the sugarless chewing soft candy according to claim 1, wherein the breaking strength is maintained at 25 to 95 N, the adhesion strength is 11 N or less, and the tensile strength is maintained at 5 to 50 N. It is characterized by the fact that, even after storage for a long period of time, excellent taste and texture are reliably maintained, and excellent chewing and elasticity are reliably maintained. Play.

  The sugarless chewing soft candy according to claim 3 of the present invention is the sugarless chewing soft candy according to claim 1 or 2, wherein the fondant using a sugar alcohol comprises needle-like fine crystals mainly composed of mannitol and It is characterized in that it is mannitol fondant containing a non-crystalline saccharide as an essential component other than mannitol as a crystal precipitation controlling agent. As described above, mannitol is fast in crystallization, so that Although it became a coarse crystal and smoothness comparable to sugar fondant was not obtained, the mannitol fondant described in Patent Document 10 is a fondant having smoothness and property stability comparable to sugar fondant. If used, even after long-term storage It provides the further significant advantage that taste-texture and chewing properties which are easily and reliably maintained.

  The sugarless chewing soft candy according to claim 4 of the present invention is the sugarless chewing soft candy according to any one of claims 1 to 3, wherein the compounding amount of the fondant in the candy is 1 to 20% by mass. If it is within this specific blending amount range, there is a further remarkable effect that excellent taste and texture and chewing property are reliably maintained even after long-term storage.

  Claim 5 of the present invention is a method for producing the sugarless chewing soft candy according to any one of claims 1 to 4, wherein the sugar-containing chewing candy is added to a saccharide containing sugar alcohol as a main component and heated to boil temperature. After the sugar solution boiled until cooled, the necessary additives are added and mixed, then cooled to 50 to 70 ° C. to prepare a soft candy base, and the soft candy base cooled to 50 to 70 ° C. Fondant using the same sugar alcohol and / or different sugar alcohol as a sugar alcohol is mixed and mixed in a predetermined amount, and is manufactured by appropriately cutting if necessary. Since a predetermined amount can be blended and mixed without damaging the fondant crystals using the sugar alcohol, it can be stored for a long time after production. Alcohol crystal coarsening does not occur, excellent taste and texture are maintained, and the breaking strength, adhesion strength and tensile strength representing chewing properties are maintained within the specified range, and excellent chewing properties and elasticity It is possible to easily produce a sugarless chewing soft candy that maintains the above.

Next, it demonstrates in detail based on embodiment of this invention.
FIG. 1 is a photomicrograph of an example of mannitol fondant used in the present invention.
In FIG. 1, a mannitol fondant 1 used in the present invention includes an acicular fine crystal 2 mainly composed of mannitol, and an amorphous carbohydrate 3 as a crystal precipitation adjusting agent other than mannitol existing around the acicular fine crystal 2. It is made up of. Since a predetermined amount of amorphous saccharide 3 is added as an essential component and used as a crystal precipitation regulator, the crystallization rate of mannitol can be adjusted, and as a result, acicular fine crystals 2 mainly composed of mannitol can be obtained. In addition, mannitol fondant 1 has a high crystal concentration, and has smoothness and property stability comparable to sugar fondant.

  The average length L, diameter D, and L / D of the needle-shaped fine crystals of mannitol shown in FIG. 1 are not particularly limited. However, when acicular fine crystals having an average length L of 30 to 40 μm are included, there is little roughness, but the touch is poor, there are some difficulties as fondant, and acicular fine crystals having an average length L of 50 μm or more. If it is included, there will be roughness and it will be less practical as a fondant. On the other hand, when the average length L of the needle-like fine crystals is 30 μm or less, the fondant does not feel rough, the touch is good, and the resulting fondant is smooth because it is comparable to sugar fondant.

The mass ratio of mannitol and non-crystalline saccharide in mannitol fondant is preferably (mannitol: non-crystalline saccharide) = 80: 20 to 10:90, more preferably 70:30 to 20:80.
If the mass ratio of mannitol exceeds 80, the crystallinity is high and the coarse crystals are precipitated due to the good crystallinity and low solubility, and the fondant is roughened and becomes hard and lacks practicality comparable to sugar fondant. . On the other hand, when the mass ratio of mannitol is less than 10, the crystal concentration is low and the fondant is not good.

The non-crystalline saccharide used for the production of mannitol fondant in the present invention refers to a saccharide that does not crystallize in an aqueous solution state at any concentration and temperature range.
Specific examples of non-crystalline saccharides include syrup, reduced starch syrup, reduced maltose syrup, coupling sugar, oligosaccharides (eg, dairy oligosaccharides, fructooligosaccharides, soybean oligosaccharides, etc.) Examples include glucomannan, indigestible dextrin, polydextrose, cellulose, gum arabic, pullulan, agar, beet fiber, dietary fiber such as sodium alginate, and polysaccharides such as starch, pullulan, and dextrin.

A production example of mannitol fondant is shown below (see Patent Document 10).
After adding a predetermined amount of the non-crystalline saccharide and water as essential components to mannitol to obtain a mixed solution, the mixed solution is heated to uniformly dissolve and boil each component, and then a predetermined temperature of about 95 ° C. To obtain a needle-like fine crystal having an average length of 30 μm or less, the main component of which is mannitol, under high-speed stirring for about 30 minutes to about 1 hour. Thus, mannitol fondant with high crystal concentration having smoothness and property stability comparable to sugar fondant can be obtained.

  In the sugarless chewing soft candy of the present invention, it can be confirmed by a microscope that needle-shaped fine crystals of mannitol are present without being damaged.

  In the present invention, when the mannitol fondant described in Patent Document 10 containing a predetermined amount of acicular fine crystals mainly composed of mannitol and amorphous saccharide as a crystal precipitation controlling agent other than mannitol as an essential component is used, This sugarless chewing soft candy is preferable because it does not cause crystal growth of sugar alcohol even after long-term storage, and excellent taste, texture and chewing property can be easily maintained.

  A conventional sugarless chewing soft candy using sugar alcohol powder (powder composed of crystals having an average particle diameter of about 30 to 40 μm) without using fondant using sugar alcohol is 37 ° C. and 80% as described later. When accelerated storage tests are performed in the packaged state under RH conditions, the sugar alcohol crystallizes in less than one week, and the taste and texture change, and the rupture strength, adhesion strength and tensile strength indicate chewing properties after long-term storage. The intensity will change.

  On the other hand, the sugarless chewing soft candy of the present invention using, for example, mannitol fondant as a fondant using a sugar alcohol is sugar alcohol when subjected to an accelerated storage test in a packaged condition at 37 ° C. and 80% RH as will be described later. With excellent texture and texture maintained for more than one month without breaking up the crystal, the fracture strength, adhesion strength and tensile strength representing chewing properties are stable, and it can withstand accelerated storage tests for more than one month. sell.

  In this way, the conventional sugarless chewing soft candy using a sugar alcohol powder is stored for a long period of time, and then the sugar alcohol crystal coarsens and the taste / texture and chewing properties are reduced. This sugarless chewing soft candy does not cause coarsening of sugar alcohol crystals even when stored for a long period of time, maintains the taste and texture, and has a predetermined breaking strength, adhesion strength and tensile strength representing chewing properties. Maintained within the range.

The breaking strength, adhesion strength, and tensile strength are measured by the following methods. Measurement is performed immediately after the sample is produced and after the sample is stored for a long time under a predetermined condition.
Measuring instrument: Sun Science Co., Ltd., SUN RHEO METER, Model: COMPAC-100
Adapter: Adapter No. for breaking strength and adhesion strength. 35, and adapter No. for tensile strength. Use 36 (custom).
Sample weight: 1.2g

Measuring method of breaking strength:
The sample is molded into a cylindrical column having a diameter of 9 mm and a height of 10 mm, and the adapter is brought into contact with the center of the sample at a speed of 1 mm / s in a 25 ° C. environment to cause shear fracture. A graph in which the strength at that time is plotted on the vertical axis and the time is plotted on the horizontal axis is created, and the minimum and maximum strength values at the time of fracture of the sample are obtained from this graph.

Bond strength measurement method:
The sample is molded into a cylinder having a diameter of 9 mm and a height of 10 mm, and the adapter is brought into contact with the center of the sample at a speed of 1 mm / s in a 25 ° C. environment to cause shear fracture, and then the adapter is returned at the same speed. At this time, a graph in which the strength at which the sample adheres to the adapter is plotted on the vertical axis and the time is plotted on the horizontal axis is created, and the minimum value and the maximum value of the strength when the sample is adhered are obtained from this graph.

Tensile strength measurement method:
The sample is molded into a cylinder with a diameter of 7 mm and a height of 20 mm, and both ends of the sample are sandwiched between the adapters in an environment of 30 ° C., and one of the adapters is pulled at a speed of 1 mm / s. Then, a graph with time on the horizontal axis is created, and the minimum value and the maximum value of the strength at the time of cutting the sample are obtained from this graph.

If the breaking strength after manufacture is less than 25N, shear fracture may easily occur and the chewing property may be inferior, and if it exceeds 95N, it may be too hard and the softness may be lost.
The adhesion strength may be 0N, but if it exceeds 11N, there is a risk of excessive adhesion to the teeth.
Similarly, if the tensile strength is less than 5N, the chewing property may be inferior, and if it exceeds 50N, the elasticity may be too strong to be bitten.

  When the sugarless chewing soft candy is stored for a long period of time, if the breaking strength is 25 to 95 N, the adhesion strength is 11 N or less, and the tensile strength is outside the range of 5 to 50 N, the chewing property and the taste and texture are It is not maintained in good condition.

It is preferable that the compounding quantity of the fondant using sugar alcohol in the sugarless chewing soft candy of this invention is the range of 1-20 mass%.
If the blending amount of fondant using a sugar alcohol is outside this range, the breaking strength, adhesion strength and tensile strength representing the taste, texture and chewing property may not be maintained when stored for a long period of time.

For example, the sugarless chewing soft candy of the present invention is manufactured as follows.
First, saccharose containing sugar alcohol as the main component is added to the sugar solution, and the sugar solution is boiled to the boiling temperature while being heated, and then cooled, oil, emulsifier, gelatin swollen with water, flavor, acidulant, protein, etc. After mixing, the mixture is cooled to 50 to 70 ° C. to prepare a soft candy base, and a predetermined amount of the same sugar alcohol and / or different sugar alcohol fondant as the sugar alcohol is mixed and mixed with the soft candy base. Soft candy dough. And after making this soft candy dough into a sheet form and cooling to about 30 degreeC, it cuts and obtains a soft candy.

  According to the production method of the present invention, the chewing soft candy base can be mixed and mixed with a predetermined amount without damaging the crystals of fondant using the same sugar alcohol and / or different sugar alcohol as the sugar alcohol. The texture is obtained and maintained, and the breaking strength, adhesion strength and tensile strength representing chewing properties are maintained within a predetermined range even after storage for a long time after production.

In the production method of the present invention, if the sugar alcohol fondant is blended and mixed in a soft candy base exceeding 70 ° C., for example, about 100 ° C., without cooling to 50 to 70 ° C., the sugar alcohol fondant crystals may be damaged. As a result, the taste, texture and chewing properties may not be maintained when stored for a long period of time.
On the contrary, in the production method of the present invention, when a sugar candy fondant is mixed and mixed with a soft candy base cooled to less than 50 ° C., for example, to 30 ° C., the fondant is difficult to mix and the sugar alcohol is generated by the shearing force at the time of mixing. The fondant crystals may be damaged, and as a result, the breaking strength, adhesion strength, and tensile strength representing the taste, texture, and chewing property may not be maintained when stored for a long period of time.

In the present invention, the sugar alcohol used in producing the chewing soft candy base and fondant may be a sugar alcohol that exists in nature, and generally a carbonyl group by high-pressure catalytic reduction (hydrogenation) of the sugar. A polyhydric alcohol in which (> C═O) is changed to a hydroxyl group (hydroxyl group.═OH) may be used, or a mixture of two or more of these may be used. Specific examples include sorbitol, mannitol, erythritol, xylitol, maltitol, reduced palatinose, lactitol, maltotetraose, mattotriitol, reduced starch syrup, and reduced maltose syrup.
Sorbitol and mannitol are obtained from glucose (glucose), mannose from mannitol, erythrose from erythritol, and fructose from fructose.
These can be used alone, but a mixture of two or more can also be used.

  Sugar alcohol is a heat-stable compound and does not decompose or color with acid or alkali, browning called Maillard reaction, or oxidation with oxygen compared to the original sugar. In addition, it has properties such as moisture retention, viscosity, difficult fermentability, non-cariogenicity (hard to become caries), protein denaturation-preventing action, low calories, etc. .

  Xylitol, sorbitol and maltitol (reduced maltose) are mainly used as low calorie sweeteners. Since it has an endothermic effect when dissolved and has a cooling sensation in the oral cavity, it is widely used for sugarless chewing gum, confectionery, beverages, tabletop sweeteners and the like as non-cariogenic and refreshing sweeteners. In addition to food, it has a wide range of uses such as pharmaceuticals, synthetic raw materials (sorbitol is a raw material for ascorbic acid), and cosmetics.

  In nature, sorbitol is 3.3% in pear, mannitol is in seaweed and mushrooms, erythritol is in trace amounts in fruits such as grapes, pears, watermelons, and melons, 0.3-5% in mushrooms, soy sauce, wine, and sake. It is also included in things. Also, xylitol made from birch tree sugar xylose is abundant in vegetables and fruits.

The mannitol used in the present invention is not particularly limited as long as it is at least one selected from D-mannitol, L-mannitol, and D, L-mannitol.
However, L-mannitol and D, L-mannitol do not exist in nature and are difficult to synthesize and difficult to obtain at the present time, whereas D-mannitol has been approved as a food additive in Japan as follows. In addition, since it is highly safe and there are commercially available products that are easily available, they can be preferably used in the present invention.

  As the emulsifier used in the present invention, an edible emulsifier can be preferably used. Specific examples of the edible emulsifier include sucrose fatty acid ester, glycerin fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, and lecithin. These can be used alone, but a mixture of two or more can also be used.

  As the components used in the present invention, such as fats and oils, gelatin, fragrances, acidulants, proteins, etc., those usually used for candy production can be used.

The present invention will be described more specifically with reference to examples and comparative examples. However, the present invention is not limited to the examples without departing from the gist of the present invention.
Example 1
As a saccharide, 8 parts by mass of mannitol powder and 75 parts by mass of reduced maltose starch syrup are mixed, a sufficient amount of water is added, and the mixture is heated to a boiling temperature of 140 ° C. After reaching the boiling temperature, gelatin aqueous solution 8.8 containing 5 parts by weight of shortening as fat and oil and 1.8 parts by weight of sucrose fatty acid ester as emulsifier with 100 parts by weight of sugar and swollen with 3 times the amount of water. After adding a mass part, it mixed, and after adding a fragrance | flavor, a pigment | dye, and a sour agent suitably, it cooled to 60 degreeC and prepared soft candy base.
Then, 7 parts by mass of mannitol fondant prepared separately according to Patent Document 10 was added to and mixed with the soft candy base cooled to 60 ° C. to prepare a soft candy dough. This soft candy dough was made into a sheet and cooled to 30 ° C., and then cut into bite-sized pieces to produce the sugarless chewing soft candy (A) of the present invention.

  According to the above test method, the breaking strength immediately after production of the sugarless chewing soft candy (A) of the present invention and after being sealed with an aluminum bag and stored in a constant temperature and humidity chamber at 37 ° C. and 80% RH for 35 days Adhesive strength and tensile strength were measured 10 times, and the minimum and maximum values are shown in Table 1.

(Example 2)
As a saccharide, 8 parts by mass of mannitol powder and 75 parts by mass of reduced starch syrup (HS-20: manufactured by Hayashibara Co., Ltd.) are mixed, a sufficient amount of water is added, and the mixture is heated to a boiling temperature of 125 ° C. After reaching the boiling temperature, gelatin aqueous solution 8.8 containing 5 parts by weight of shortening as fat and oil and 1.8 parts by weight of sucrose fatty acid ester as emulsifier with 100 parts by weight of sugar and swollen with 3 times the amount of water. After adding a mass part, it mixed, and after adding a fragrance | flavor, a pigment | dye, and a sour agent suitably, it cooled to 60 degreeC and prepared soft candy base.
And 15 mass parts of mannitol fondant separately prepared according to the said patent document 10 was added and mixed with this soft candy base cooled to 60 degreeC, and the soft candy dough was prepared. The soft candy dough was formed into a sheet and cooled to 30 ° C., and then cut into bite-sized pieces to produce the sugarless chewing soft candy (B) of the present invention.
According to the above test method, the breaking strength immediately after the production of the sugarless chewing soft candy (B) of the present invention and after sealing in an aluminum bag and storing in a constant temperature and high humidity machine at 37 ° C. and 80% RH for 35 days Adhesive strength and tensile strength were measured 10 times, and the minimum and maximum values are shown in Table 1.

(Example 3)
As a saccharide, 8 parts by mass of xylitol powder and 75 parts by mass of reduced starch syrup HS-20 are added, a sufficient amount of water is added, and the mixture is heated to a boiling temperature of 130 ° C. After reaching the boiling temperature, 5 parts by weight of shortening as fat and oil, 1.8 parts by weight of sucrose fatty acid ester as an emulsifier are mixed, and 8.8 parts by weight of an aqueous gelatin solution swollen with 3 times the amount of water is added and mixed. A soft candy base was prepared by adding fragrance, pigment and acidulant as appropriate and then cooling to 60 ° C.
A soft candy dough was prepared by adding 7 parts by mass of xylitol and sorbitol fondant separately prepared according to a known method to the soft candy base and mixing them. This soft candy dough was made into a sheet and cooled to 30 ° C., and then cut into bite-sized pieces to produce the sugarless chewing soft candy (D) of the present invention.
According to the test method described above, the breaking strength immediately after the production of the sugarless chewing soft candy (D) of the present invention and after being sealed with an aluminum bag and stored in a constant temperature and humidity chamber at 37 ° C. and 80% RH for 35 days Adhesive strength and tensile strength were measured 10 times, and the minimum and maximum values are shown in Table 1.

(Comparative Example 1)
Sugarless chewing soft candy for comparison in the same manner as in Example 1 except that mannitol powder [Mannitol powder (trade name), manufactured by Towa Kasei Kogyo Co., Ltd.] was used instead of mannitol fondant used in Example 1. (C) was prepared, and the breaking strength, adhesion strength and tensile strength were measured 10 times in the same manner as in Example 1. The minimum and maximum values are shown in Table 1.

From Table 1, the sugarless chewing soft candy (A) and (B) and (D) of the present invention using the mannitol fondant of Example 1, Example 2 and Example 3 caused sugar alcohol crystal coarsening. The breaking strength, adhesion strength, and tensile strength are excellent in chewing properties because the breaking strength is maintained at 25 to 95 N, the adhesion strength is 11 N or less, and the tensile strength is 5 to 50 N even after storage for a long time after production. I understand.
On the other hand, sugarless chewing soft candy (C) using mannitol powder instead of mannitol fondant of Comparative Example 1 causes crystal coarsening of sugar alcohol when stored for a long time after production, and the breaking strength is in the range of 20 to 95N. It can be seen that there is a tendency to become higher, but as a result it becomes harder. The adhesion strength is maintained at 11 N or less, but the tensile strength is not maintained within a predetermined range, and as a result, it is understood that the chewing property is inferior.

  In addition, the sugarless chewing soft candy (A) and (D) of Example 1 and Example 3 of the present invention and the sugarless chewing soft candy (C) of Comparative Example 1 were sealed with an aluminum bag, 37 ° C., The samples were stored in a thermo-hygrostat under conditions of 80% RH for 7 days, 14 days, 21 days, 28 days and 35 days, respectively, and the taste and texture were evaluated by the following test methods. As a comparative control, sugarless chewing soft candy (A) was sealed with an aluminum bag and stored in a thermo-hygrostat under the conditions of 20 ° C. and 66% RH, and the difference in taste and tube was evaluated. The evaluation results are shown in Table 2.

Evaluation method: Sensory evaluation method Evaluation result: ◎; Sugarless chewing software stored at 20 ° C. and 66% RH
No change in taste and texture compared to Tocandy (A).
○: Sugarless chewing software stored at 20 ° C and 66% RH
The taste and texture are about to change compared to Tocandy (A).
Δ: Sugarless chewing softened product stored at 20 ° C and 66% RH
It can be seen that the taste and texture are surely changed compared to Tocandy (A).
×: Sugarless chewing software stored at 20 ° C and 66% RH
The taste and texture have changed compared to Tocandy (A).

From Table 2, the sugarless chewing soft candy (A) and (D) of Example 1 and Example 3 does not cause sugar alcohol crystal coarsening even when stored for a long time, and is stored at 20 ° C. and 66% RH. It can be seen that the same excellent taste and texture are maintained.
However, the sugarless chewing soft candy (C) of Comparative Example 1 is starting to change compared to a 20 ° C. 66% RH stored product in 7 days, and compared to a 20 ° C. 66% RH stored product in 14 to 28 days. In comparison with the 20 ° C 66% RH storage product in 35 days, the sugar alcohol becomes coarser and the texture is harder, and the taste and texture change. It was found that the storage stability was poor.

(Comparative Example 2)
A chewing candy (E) was prepared according to the method described in Example 1 of Patent Document 2.
That, hydrogenated starch hydrolyzate (BX = 7 0.0) 500g maltitol syrup (BX = 7 5.0) to 450g and mannitol 200g added and completely dissolved with heating and stirring. To this was added 3.0 g of emulsifier dissolved in 80 g of vegetable hardened oil and boiled until the temperature reached about 130 to about 135 ° C. to prepare 1,000 g of a chewing candy base. This was put into a kneader kept at a temperature of about 70 to about 80 ° C., 20 g of gelatin dissolved in 30 g of water was added and mixed well to sufficiently precipitate crystals.
Further, 15 g of citric acid, 1.5 g of orange flavor and 2 g of β-carotene pigment preparation were added and mixed well. After cooling, it was molded and cut to prepare a chewing candy.

  Place the chewing candy base in a kneader kept at about 70 to about 80 ° C., add 20 g of gelatin dissolved in 30 g of water, mix well, precipitate the crystals sufficiently, and then observe the sample cooled to room temperature with a microscope As a result of chemical analysis, the crystals were mannitol powder (powder composed of crystals having an average particle size of about 30 to 40 μm).

  About the prepared chewing candy (E), it manufactured similarly to Example 1, and measured the breaking strength, the adhesive strength, and the tensile strength 10 times, and the minimum value and the maximum value are shown in Table 3.

From Table 3, it was found that the breaking strength and the tensile strength were not maintained within the predetermined ranges immediately after production, and the chewing property was inferior.

  The sugarless chewing soft candy of the present invention is a chewing soft candy base containing a sugar containing sugar alcohol as a main component, and the fondant using the same sugar alcohol and / or a different sugar alcohol as the sugar alcohol is damaged in the crystals. Since it is formulated with a predetermined amount, after production, even if it is stored for a long period of time, it does not cause coarsening of sugar alcohol, maintains an excellent taste and texture, and has a breaking strength that represents chewing properties, Since the adhesion strength and the tensile strength are both maintained within a predetermined range, and excellent chewing properties and elasticity are maintained, the industrial utility value is high.

It is a microscope picture of an example of the mannitol fondant used by this invention.

Explanation of symbols

1 Mannitol fondant 2 Needle-shaped fine crystals 3 Amorphous carbohydrate

Claims (2)

A method for making sugarless chewing soft candy,
50-70 after adding and mixing necessary additives after cooling the sugar solution, which is mainly composed of mannitol, hydrated to a carbohydrate containing further reduced maltose starch syrup or reduced starch syrup and heated to the boiling temperature. A soft candy base is prepared by cooling to 50 ° C., and the soft candy base cooled to 50 to 70 ° C. is sugarless with fondant containing needle-shaped fine crystals mainly composed of mannitol and reduced starch syrup as a crystal precipitation regulator. A method for producing a sugarless chewing soft candy, characterized in that the fondant in the chewing soft candy is blended and mixed in an amount such that the amount of the fondant is 1 to 20% by mass, and is cut as necessary.   The process according to claim 1, wherein the sugar alcohol contained in the soft candy base is the same as or different from the sugar alcohol contained in the fondant.