JP2012010610A - Caramel flavored sugar-free hard candy, and method of producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a caramel (bekko-ame) flavored sugar-free hard candy, and a method of producing the same.SOLUTION: The method of producing the caramel flavored sugar-free hard candy includes a step for condensing a sugar solution containing 0.08-1.5% in solid weight of at least one of sodium guanylate and sodium inosinate or a mixture thereof in the range of achieving temperature from 145 to 190 °C. This method of production and the caramel flavored sugar-free hard candy obtained by the method are provided.

Description

  The present invention relates to a non-sugar hard candy imparted with a glutinous flavor and a method for producing the same.

  In recent years, consumers tend to place importance on low fat and low calorie in their perception of meals, and the need for them has been raised even in beverages. In confectionery, especially regarding calories, it can be said that caloric reduction has been realized by using sugar alcohols for some time. Among them, candy is easily mentioned as the confectionery that is most affected when sugar is replaced with sugar alcohol.

  Non-sugar hard candy based on sugar alcohols loses the original sweetness, taste and richness of sugar, resulting in disadvantages of a light taste and an inorganic texture. In particular, since it has a light taste, it cannot produce a wide variety of products that are found in sugar bases, and it does not necessarily satisfy consumer preferences. Several measures have been taken to solve these problems.

  One of the methods is flavor, and for example, Xyli Crystal (registered trademark) Mint Nodokoro (manufactured by Cadbury Japan Co., Ltd.) gives a milk feeling with milk flavor even though it does not have the original milk. In addition, fruit-flavored candy can be said to express the fruit juice sensation by devising the amount of acidulant, citric acid and vitamin C added. However, the taste that can be achieved by these devices is limited, and in the candy having a taste such as the milk candy seen in the above description, umami and rich taste are created by a protein degradation product, amino acids and animal fats and oils.

  As I mentioned earlier, the biggest difference between sugar-based candy and sugar alcohol candy is the presence or absence of sugar, and there is no sugar sweetness, so we have to rely on the current sweeteners. However, high-intensity sweeteners have a sweet postponement compared to sugar, and the sweetness portion of this postpaste may be recognized as undesirable. Also, some high-intensity sweeteners may have a bitter taste along with an undesirable post-sweetness, and this bitter taste is also recognized as undesirable. Various methods have been proposed for improving sweeteners, such as a method of adding pepper extract (Patent Document 1), a decomposition product of aspartame of sweetener (Patent Document 2), and sugarcane bagasse extract (Patent Document). 3), a method using yeast extract (Patent Document 4) and the like can be mentioned, and it can be said that research is very active.

On the other hand, it is never possible to use a sugar that can produce a unique aroma and taste by heating sugar in a non-sugar hard candy where sugars can be used in less than 0.5% by weight. In such a case, it is difficult to obtain a desirable flavor even when flavor is used, and particularly, there is no taste associated with aroma.

JP-A-64-63356 Japanese Patent Publication No.58-162260 Japanese Patent No. 3934812 Japanese Patent No. 3088709

  This invention is made | formed in view of the said situation, and makes it a subject to provide the non-sugar hard candy to which the glutinous flavor was provided, and its manufacturing method.

  As a result of intensive studies for solving the above problems, the present inventors have added one or a mixture of sodium inosinate and sodium guanylate, which are a kind of nucleic acid, to various sugar alcohols, Surprisingly, the inventors found the fact that a non-sugar hard candy with a tasting taste can be obtained by concentrating in the temperature range, and completed the present invention.

That is, the gist of the present invention is as follows.
(1) It has a step of making a sugar solution containing 0.08 to 1.5% by solid weight of one or a mixture of sodium guanylate and sodium inosinate within the range of an ultimate temperature of 145 to 190 ° C. A method for producing a non-sugar hard candy having a sour flavor,
(2) The present invention relates to a non-sugar hard candy having a glutinous flavor obtained by the production method described in (1) above.

  The non-sugar hard candy of the present invention is given a delicious belly flavor that burns sugar by using sodium inosinate and sodium guanylate, and is difficult to express with conventional non-sugar hard candy. Can express the taste. For this reason, it is possible to provide a delicious taste as non-sugar hard candy to those who are conscious of calories.

  Sodium inosinate and sodium guanylate that can be used in the present invention can be extracted from chemically synthesized products, fermented products, and natural products if the purity is high. Moreover, those shapes may be a powder or a solution, and there is no restriction | limiting in particular.

  In the present invention, sodium inosinate, sodium guanylate or a mixture thereof is added to the sugar solution before concentration so that the solid weight is 0.08 to 1.5% by weight. If the content is less than 0.08% by weight, the flavor is weak, and if it exceeds 1.5% by weight, the umami and aroma inherent in sodium inosinate and sodium guanylate become stronger, which should be the original purpose. It is no longer a delicious non-sugar hard candy with a flavor like this. The content is preferably 0.13 to 0.8% by weight.

  Examples of sugars that can be used in the sugar solution include reduced maltose starch syrup, reduced starch syrup, reduced palatinose, xylitol, erythritol, lactitol, mannitol, sorbitol, and the like. In addition, if it is less than 0.5% by weight of the total solid content of the non-sugar hard candy, raw materials are monosaccharides such as glucose and fructose, disaccharides such as sugar, lactose and maltose, mixed sugars such as oligosaccharides and varicella In addition, fruit juices and dairy products containing these saccharides can be used as long as they are within a range of less than 0.5% by weight of the total solid content. Moreover, starch, wheat flour, fats and oils, a fragrance | flavor, a sour agent, a seasoning, a sweetener (except the said saccharide | sugar and saccharides), etc. can be arbitrarily added to the said sugar liquid.

In this invention, the said component is mixed, the said saccharide | sugar is added, and it heat-dissolves and prepares a sugar liquid. When preparing a sugar solution, it is preferable that the temperature at the time of adding sodium inosinate and / or sodium guanylate is lower than 145 ° C. from the viewpoint of producing a good glutinous flavor.
In addition, what is necessary is just to add the said auxiliary material in the stage after concentration as mentioned later.

  In the present invention, the heating condition may be either an open system or a closed system, and the heat source is not particularly specified.

  Although there is no limitation in particular as a moisture value of the obtained sugar liquid, it is preferable that it is 20 weight% or less from a viewpoint of the ease of handling.

Subsequently, the obtained sugar liquid is concentrated in the range of the ultimate temperature of 145 to 190 ° C. The ultimate temperature refers to the temperature of the sugar solution itself.
The ultimate temperature at the time of concentration in the present invention is characterized in that it is adjusted to a range of 145 ° C to 190 ° C. By adjusting to this range, it becomes easy to maintain sweetness and suppress bitterness while having a taste of sweetness. If the temperature reached is less than 145 ° C., the flavor is weak, and if it exceeds 190 ° C., bitterness appears and the sweetness obtained is lost. In addition, the charcoal odor is stronger than the sticky odor, which is disadvantageous for candy to lick and eat, and some people feel uncomfortable. The ultimate temperature is preferably 160 ° C to 175 ° C.
The concentration may be performed at normal pressure.

  What is necessary is just to determine the said ultimate temperature suitably according to the moisture value of a concentrate. The moisture value of the concentrate may be any moisture value that satisfies the conditions of hard candy, but is preferably 3% by weight or less, for example.

  Moreover, it is preferable to perform the said concentration under reduced pressure drying from a viewpoint which can shorten working time.

Next, if necessary, the resulting concentrate is molded by adding an auxiliary material, and the molded product is cooled to obtain a non-sugar hard candy.
The method for forming the concentrate may be the same as a general candy forming method. For example, a method of filling a desired mold with the concentrate, a stamping molding method, and the like can be given. The molded product may be further cut into a desired shape.
The molded product obtained as described above may be cooled at room temperature or lower, and the temperature is not particularly limited.
The non-sugar hard candy obtained as described above may be subjected to a treatment such as oiling or packaged.

  The non-sugar hard candy produced by the present invention can be arbitrarily combined with other candy. Other types of candy include hard candy, soft candy and gummy candy other than the non-sugar hard candy obtained according to the present invention, but if there is no problem in durability and the quality is not degraded, It is not limited.

  The present invention will be described more specifically with reference to the following examples. However, the present invention is not limited to these examples.

(Examples 1 to 4 and Comparative Examples 1 and 2)
Each powder of sodium guanylate and sodium inosinate shown in Table 1 was added to 75% reduced maltose starch syrup which was 100 parts by solid weight, heated and dissolved at 75 ° C, and then concentrated to an ultimate temperature of 175 ° C under normal pressure. The amounts of sodium guanylate and sodium inosinate added are shown in Table 1.
Next, the concentrate was cooled at 25 ° C., and the obtained cooled product was molded by stamping. The molded product was cooled again at 10 ° C. to obtain a non-sugar hard candy having a moisture value of 1%.

  The resulting non-sugar hard candy was licked by a total of 40 men and women between the ages of 20 and 40, and investigated for gut feeling, sweetness and discomfort. The results are shown in Table 2.

The symbols in Table 2 indicate the following contents.
About the feeling of bekko (beef flavor)
I feel a sense of “+”.
I feel a strong feeling of “++”.
“++++” I feel very strong.
"-" I don't feel any kind of feeling.
About discomfort
There is some “+” discomfort.
There is “++” discomfort.
“++++” I feel strongly uncomfortable.
"-" There is no discomfort.
About sweetness
“+” Reduced maltose varicella candy has some sweetness.
"++" Reduced maltose syrup candies are sweet.
“++++” Reduced maltose syrup candy has a strong sweetness.
"-" Reduced maltose syrup candy has an equivalent sweetness.

From the results in Table 2, the non-sugar hard candy obtained in Examples 1 to 4 had a sticky feeling, was sweet, and did not feel or feel unpleasant such as bitterness. .
Specifically, with respect to Example 3, although it was most felt a bit unpleasant taste, it was judged that the product power was not reduced. On the other hand, regarding Comparative Example 2, it seems that the feeling of stickiness is strong, but it was judged that the unpleasant taste was too strong and the product power was reduced. In addition, Example 1 was evaluated to have a feeling of greasy although it was weak, but Comparative Example 1 was very weak in the taste of gummy and could be differentiated from the original non-sugar hard candy. It was judged that it was not. Regarding sweetness, Example 4 was the highest, Examples 2 and 3 and Comparative Example 2 were somewhat sweet, and Example 1 was slightly sweeter than Comparative Example 1.

(Examples 5 to 7 and Comparative Examples 3 and 4)
Sodium inosinate powder was added at 1% by weight to 75% reduced maltose starch syrup which was 100 parts by solid weight, and the mixture was concentrated under normal pressure under the conditions for reaching the cooking temperature shown in Table 3. After concentration, a non-sugar hard candy was obtained in the same manner as in Example 1 and evaluated for gummy feeling, discomfort, and sweetness. The results are shown in Table 4.

From the results of Table 4, the non-sugar hard candy obtained in Examples 5 to 7 had a sticky feeling, had a sweet taste, and did not feel or feel unpleasant feelings such as bitterness. .
Specifically, in Example 7, although it was strongly felt that there was an unpleasant feeling accompanied by a slight bitterness, it was determined that the product power was not reduced. On the other hand, regarding Comparative Example 4, it was determined that the bitterness and unpleasant odor was strong and the product power was reduced. In addition, in Example 5, although it was weak, it was possible to feel a glutinous flavor, whereas in Comparative Example 3, the glutinous flavor was weak, and a nucleic acid-specific aroma was strongly felt. As for sweetness, Example 6 was the strongest, and as seen in Example 6 and Comparative Example 4, as sweetness increased, sweetness decreased.

(Comparative Examples 5 and 6)
Among the conditions of Example 2, instead of inosinic acid, the same amount of fish-derived DNA (deoxyribonucleic acid) Na (sodium) (Comparative Example 5) or brewer's yeast-derived RNA (ribonucleic acid) (Comparative Example 6) A non-sugar hard candy was produced in the same manner as in Example 2 except that it was used. Each had a strong fish or yeast odor, an unpleasant sensation, and a hiding flavor that was masked. The results are shown in Table 5.

Claims (2)

  A method of concentrating a sugar solution containing 0.08 to 1.5% of a solid weight of one of sodium guanylate and sodium inosinate or a mixture thereof in the range of an ultimate temperature of 145 to 190 ° C. A method for producing a non-sugar hard candy having a flavor.   A non-sugar hard candy having a glutinous flavor obtained by the production method according to claim 1.