Patent Application
20170231251
The present invention relates to a candy and multi-region confectionery product, and more specifically relates to a xylitol-containing candy having a defined shape and a multi-region confectionery product comprising a region comprising the candy.
In general, a xylitol-containing candy is manufactured via the following steps (for example, see Patent Literature 1).
(1) Xylitol and other sugars or polyols are heated to allow complete melting.
(2) Crystalline xylitol is added to the melt obtained in (1), and crystallization of xylitol is allowed to progress with stirring until the crystallization rate of xylitol reaches a predetermined level.
(3) (2) is molded, and then cooled to completely crystallize xylitol.
Patent Document 1: Japanese Unexamined Patent Application, Publication No. 2006-280215
When the crystallization process is allowed to progress, a candy composition is in a form of slurry which contains crystalline xylitol, melted xylitol and melted polyols. A xylitol slurry obtained in (2) has higher viscosity in a case where the crystallization rate of xylitol is high. Therefore, molding the xylitol slurry is not easy, possibly resulting in reduced quality. On the other hand, in a case where the crystallization rate of xylitol is low, molding the xylitol slurry is easy, but it takes a long time until crystallization completes after molding.
The present invention is made in view of the above actual situation. The object of the present invention is to provide an approach in which a high quality xylitol-containing candy can be obtained in a short period of time.
The present inventors find that the above problem can be solved by selecting a composition of a xylitol-containing candy. Then the present invention has been completed. Specifically, the present invention provides the followings.
The present invention provides a candy composition comprising: a sugar composition portion comprising xylitol as a main component and a different carbohydrate, and a crystallization promoting agent promoting crystallization of the xylitol, the crystallization promoting agent being a substance which leaves solid residues in a melt of the sugar composition portion when a powder of the crystallization promoting agent in an amount of 0.5 g is added to 100 g of the melt maintained at 90° C., and stirred for 30 minutes.
(2) Further, the present invention provides the candy composition according to (1), wherein the content of the crystallization promoting agent is from 0.5 parts by mass to 10 parts by mass relative to 100 parts by mass of the candy composition.
(3) Furthermore, the present invention provides the candy composition according to (1) of (2), wherein the crystallization promoting agent is selected from a tea powder, a coffee powder, a cocoa powder, a talc powder, a calcium carbonate powder, a silicic anhydride powder, a magnesium carbonate powder, and combinations thereof.
(4) Moreover, the present invention provides a multi-region confectionery product comprising a defined shaped region comprising a solidified material of the candy composition according to any one of (1) to (3).
(5) Furthermore, the present invention provides the multi-region confectionery product according to (4), wherein at least a portion of the defined shaped region is exposed.
By adding a crystallization promoting agent in addition to xylitol, an increased viscosity of slurry can be controlled, and the crystallization of xylitol can be efficiently achieved in a short period of time. According to the present invention, a high quality xylitol-containing candy can be obtained in a short period of time.
Below, embodiments of the present invention will be described. These, however, shall not be construed as limiting the present invention.
A candy composition according to the present invention contains a sugar composition portion comprising xylitol as a main component and a different carbohydrate, and a crystallization promoting agent promoting crystallization of the xylitol.
The sugar composition portion comprises xylitol as a main component and a different carbohydrate.
Xylitol is known as a naturally occurring substitute of sweetener. Xylitol, which shows an endothermic effect when dissolved, can provide cool feeling in the oral cavity. Further, xylitol has relatively high fluidity compared with other polyols even when the temperature of a melt is low. Therefore, xylitol is widely used as a component to be included in a candy composition.
As used herein, the term “main component” refers to a carbohydrate having the largest content among two or more carbohydrates contained in a sugar composition portion. That is, in the present invention, xylitol is a carbohydrate having the largest content among two or more carbohydrates contained in a candy composition. There is no particular limitation for the content of xylitol, but the content is preferably from 50 parts by mass to 98 parts by mass relative to 100 parts by mass of a sugar composition portion in a candy composition, more preferably from 70 parts by mass to 94 parts by mass. If the content of xylitol is too small, it may take a long time to stir xylitol slurry and promote crystallization, and may also take a long time until cooled and solidified, resulting in significantly decreased productivity. If the content of xylitol is too large, it may be too rapidly crystallized to be molded.
The candy composition comprises at least one or more carbohydrates different from xylitol in a sugar composition portion (for example, a sugar, a sugar alcohol other than xylitol).
The different carbohydrate may be a sugar or a sugar alcohol as long as it is not xylitol. In a case where the different carbohydrate comprises a monosaccharide, the monosaccharide is a polyhydroxy aldehyde or polyhydroxy ketone derivative having three or more carbon atoms, including, for example, glucose, fructose, erythrose, xylose, sorbose, galactose and other isomerized sugars. They may be used alone or as a mixture of two or more. Use of at least one monosaccharide selected from grape sugar (glucose), fruit sugar (fructose), erythrose and wood sugar (xylose) is preferred because rapid crystallization of xylitol slurry may be prevented, and good handling properties, easy availability and low cost may also be provided.
In a case where the different carbohydrate comprises a disaccharide, the disaccharide is a polyhydroxy aldehyde or polyhydroxy ketone derivative having two monosaccharides joined together, including, for example, sucrose, maltose, lactose, paratinose and other isomerized sugars. They may be used alone or as a mixture of two or more. Use of at least one disaccharide selected from cane sugar (sucrose) having glucose and fructose jointed together, malt sugar (maltose), milk sugar (lactose) and paratinose is preferred because rapid crystallization of xylitol slurry may be prevented, and good handling properties, easy availability and low cost may also be provided.
The different carbohydrate may comprise a trisaccharide and/or an oligosaccharide. However, trisaccharides and oligosaccharides have large molecular weight, and their ability of preventing increased viscosity of a sugar solution upon heating and rapid crystallization of xylitol slurry is less effective compared with monosaccharides and disaccharides. Therefore, in a case where the different carbohydrate comprises a sugar, the sugar preferably comprises a monosaccharide and/or a disaccharide.
In a case where the different carbohydrate comprises a sugar alcohol, the sugar alcohol is a chain polyhydric alcohol obtainable by reducing (hydrogenizing) carbonyl groups of aldehyde and ketone in a saccharide, including, for example, sorbitol, erythritol, mannitol, galactitol, maltitol, reduced balatinose and lactitol. They may be used alone or as a mixture of two or more.
Among others, sugar alcohols prepared using, as raw materials, monosaccharides such as sorbitol obtainable by subjecting grape sugar (glucose) to a reduction reaction, mannitol as an isomer and erythritol obtainable by subjecting erythrose to a reduction reaction are preferred in that they can effectively prevent rapid crystallization of xylitol slurry. Reduced malt sugar (maltitol) obtainable by subjecting malt sugar (maltose) to a reduction reaction, reduced balatinose obtainable by subjecting paratinose to a reduction reaction, lactitol obtainable by subjecting milk sugar (lactose) to a reduction reaction and the like are also effective in the present invention.
As described above, low molecular weight monosaccharides and sugar alcohols thereof are most preferred as the different carbohydrates. Nonetheless, comparable effects can be obtained from disaccharides and sugar alcohols thereof.
There is no particular limitation for the content of the different carbohydrate, but the content is preferably from 2 parts by mass to 50 parts by mass relative to 100 parts by mass of a sugar composition portion in a candy composition, and more preferably from 6 parts by mass to 30 parts by mass. If the content of the different carbohydrate is too small, xylitol slurry may be too rapidly crystallized to be molded. If the content of the different carbohydrate is too large, it may take a long time to stir xylitol slurry and promote crystallization, and may also take a long time until cooled and solidified, resulting in significantly decreased productivity.
The candy composition according to the present invention contains a crystallization promoting agent which promotes crystallization of xylitol. As used herein, the term “crystallization promoting agent” refers to a substance which leaves solid residues in a melt of the sugar composition portion according to the present invention when a powder of the crystallization promoting agent in an amount of 0.5 g is added to the melt maintained at 90° C., and stirred for 30 minutes.
Crystallization promoting agents include materials selected from a tea powder, a coffee powder, a cocoa powder, a talc powder, a calcium carbonate powder, a silicic anhydride powder, a magnesium carbonate powder and combination thereof. Meanwhile, citric acid, malic acid and ascorbic acid do not fall under the category of a crystallization promoting agent according to the present invention.
Methods of determining if a substance falls under the category of a crystallization promoting agent according to the present invention, i.e., if it leaves solid residues in a melt of a sugar composition portion when a powder of the crystallization promoting agent in an amount of 0.5 g is added to 100 g of the melt maintained at 90° C. and stirred for 30 minutes include visual inspection and observation under a microscope or a light microscope.
There is no particular limitation for the content of the crystallization promoting agent, but the content is preferably from 0.5 parts by mass to 10 parts by mass relative to 100 parts by mass of a sugar composition portion in a candy composition, and more preferably from 1 part by mass to 5 parts by mass. If the content of the crystallization promoting agent is too small, crystallization of xylitol may not appropriately be promoted, and increased viscosity of slurry may be suppressed, and an advantageous effect according to the present invention, which is to efficiently promote crystallization of xylitol in a short period of time, may not sufficiently be achieved. If the content of the crystallization promoting agent is too large, the taste (sweetness, cool feeling and the like) of the xylitol may not be sufficiently obtained, and graininess may occur, resulting in spoiled sucking feeling of candy.
Although not an essential configuration, the candy composition may further comprise an optional component in addition to the sugar composition portion comprising xylitol and a different carbohydrate, and a crystallization promoting agent. Such optional components include warming agents, cooling agents, stimulants, flavoring agents, sweetening agents, acidulants, bittering agents, salting agents, surfactants, expiration refrigerants, antimicrobial agents, anti-calculus agents, anti-dental plaque agents, fluoride compounds, recalcifying agents, drugs, micronutrients, throat care agents, tooth whitening agents, energy enhancing agents, concentration improving agents, appetite suppressing agents, coloring agents and other components.
The multi-region confectionery product according to the present invention comprises a defined shaped region comprising a solidified material of the candy composition. Although not an essential configuration, in the multi-region confectionery product according to the present invention, at least a portion of the defined shaped region is preferably exposed.
The first regions 30, 40 comprises a widely known candy, and there is no particular limitation for the composition thereof. The first regions 20, 40 may have mutually different compositions or the same composition. The second region comprises a solidified material of the candy composition according to the present invention, which contains the above xylitol and the above crystallization promoting agent.
As used herein, the term “defined shape” means not to be non-defined shape such as liquid and powder, and encompasses a glass body and a semi-solid without limited to a solid. At least a portion of the second region may be exposed in case where it has a defined shape.
As long as the above requirements are satisfied, there is no particular limitation for the structure of the multi-region confectionery product according to the present invention, and any number, configuration, shape, ratio and the like of the first region and the second region may be used.
The method of manufacturing a multi-region confectionery product according to the present invention comprises the steps of: melting and then solidifying a confectionery composition according to the present invention comprising xylitol and a crystallization promoting agent (hereinafter, also referred to as a “second confectionery composition”) to manufacture a second region.
The method of manufacturing a multi-region confectionery product according to the present invention may be performed by any processes as long as the above requirements are satisfied. For example, the followings may be used: the stamping process (the whole confectionery product in which a first region is combined with a second region is stretched, and then torn off by stamping with a die having desired dimensions. Note that since a confectionery product before and after stretching is already in a defined shape, which correspond to articles after solidification), the deposit process (a step of depositing a molten mixture into a molding die and then performing solidification is repeated in sequence to form a laminated multi-region confectionery product). However, the deposit method is preferred because a smoother surface can be formed.
Accordingly, a method of manufacturing the multi-region confectionery product 10 according to the above embodiment using the deposit method will be described with referring to
The second region melt 31 is hard and adherent in a case where a proportion of xylitol crystals is high. Therefore, when the second region melt 31 is supplied onto the first region 20, the second region melt 31 may not be uniformly distributed throughout on the first region 20, possible resulting in defective products. On the other hand, in a case where the proportion of xylitol crystals is low, the second region melt 31 is uniformly distributed throughout on the first region 20, but it takes time for the second region melt 31 to be solidified after that.
According to the present invention, the time until the second region melt 31 is solidified can be shortened, and the production of defective products can be reduced because the second region melt 31 contains xylitol and a crystallization promoting agent.
Subsequently, a first region melt 41 is supplied onto the second region 30 (
Modified versions shown in
Below, the present invention will be further described in detail with reference to Examples, but the present invention shall not be limited to these.
With reference to Table 1, crystallization promoting agents are as follows.
Green tea powder (Product name: Sterilized Uji green tea powder MOK-5, Kyoeiseicha Co., Ltd.)
Uncalcinated scallop calcium powder (Product name: Scallop powder, N. C. Corporation)
Uncalcinated coral calcium powder (Product name: Coral bio-PW-S, Coral Biotech Incorporated)
Calcium carbonate powder (Product name: heavy calcium carbonate Aragen, Calfine Co., Ltd)
To allow complete melting, 823.5 g crystalline xylitol (Product name: XYLITOL C, Danisco) and 67.5 g crystalline sorbitol (Product name: NEOSORB P20/60, Roquette) were heated to 120° C. The resulting melt was cooled with stirring in an oil bath at 80° C., and 9 g of the above crystalline xylitol was added when the temperature was 82° C. to initiate crystallization of xylitol. Note that temperature herein is to be measured with a properly calibrated piercing digital thermometer.
Subsequently, the amount of crystals in the xylitol slurry was measured every one minute, and when the amount of crystals reached 25 mass %, 27 g of a crystallization promoting agent shown in Table 1 was added. As used herein, the amount of crystals in the xylitol slurry is to be computed from the crystal particle size distribution as measured with FBRM (Mettler-Toledo International Inc.). Further, the addition amount of a crystallization promoting agent corresponds to 3 parts by mass relative to 100 parts by mass of the xylitol slurry. After adding a crystallization promoting agent, the amount of crystals in the xylitol slurry was measured every one minute.
A candy was prepared in the same way as in Examples 1-1 to 1-9 except that 27 g of a crystallization promoting agent was not added.
When each crystallization promoting agent in Example 1 is used, the crystallization speed of xylitol is large compared with a case where a crystallization promoting agent is not used. That is, the time required to crystallize xylitol is reduced by adding a crystallization promoting agent.
With reference to Table 2, crystallization promoting agents are as follows.
Silicic anhydride powder (Product name: Carplex® FPS-500, DSL Japan Co., Ltd.)
Magnesium carbonate powder (Product name: Food additive magnesium carbonate, Tomita Pharmaceutical Co., Ltd.)
A candy was prepared in the same way as in Example 1-1 except that 9 g of a crystallization promoting agent shown in Table 1 was added. The addition amount of a crystallization promoting agent corresponds to 1 part by mass relative to 100 parts by mass of the xylitol slurry.
Similarly, in a case where a silicic anhydride powder, a magnesium carbonate powder are used as a crystallization promoting agents, when each crystallization promoting agent in Example 2 is used, the crystallization speed of xylitol is larger as compared with a case where a crystallization promoting agent is not used. That is, the time required to crystallize xylitol is reduced by adding a crystallization promoting agent.
With reference to Table 3, crystallization promoting agents are as follows.
Citric acid monohydrate powder (Product name: Citric acid Fuso, Fuso Chemical Co., Ltd.)
Malic acid powder (Product name: Malic acid Fuso, Fuso Chemical Co., Ltd.)
Ascorbic acid powder (Product name: Ascorbic Acid, Weisheng Pharmaceutical)
A candy was prepared in the same way as in Example 1 -1 except that the crystallization promoting agents were replaced with materials shown in Table 3.
In a case where materials according to Comparative Examples 2-1 to 2-3 are included, the crystallization speed is larger than that of Comparative Example 1 immediately after the addition, but becomes comparable to that of Comparative Example 1 5 minutes after the addition, and becomes smaller than that of comparative Example 1 after that. Therefore, even if a material according to Comparative Example 2 is added, the time required to crystallize xylitol cannot be shortened.
To allow complete melting, 92.5 g of the above crystalline xylitol and 7.5 g of the above crystalline sorbitol were heated to 120° C. The resulting melt was cooled to 90° C., and kept warm in a 90° C. oil bath. To this, 0.5 g of each of materials according to Examples 1-1 to 1-4, 2-1 and 2-2, and Comparative Examples 2-1 to 2-3 was added, and stirred for 30 minutes. Then whether the additive remains in the melt was visually checked. Results are shown in Table 4.
When 0.5 g of each of the powders according to Examples was added to a melt maintained at 90° C. comprising 92.5 g of crystalline xylitol and 7.5 g of crystalline sorbitol, and stirred for 30 minutes, solid residues were observed in the melt. In contrast, when 0.5 g of each of the powders according to Comparative Examples was added to the above melt, and stirred for 30 minutes, solid residues were not observed in the melt.
This shows that when 0.5 g of a powdered material is added to a melt maintained at 90° C. comprising 92.5 g of crystalline xylitol and 7.5 g of crystalline sorbitol, and stirred for 30 minutes, if solid residues are present in the melt, that material is a “crystallization promoting agent” as used herein.
After boiling down 132.4 g of reduced maltose starch syrup to 165° C., water was evaporated under −0.09 MPa to obtain 100 g of a candy raw material. The material was cooled to 150° C., and then 0.2 g of a natural green coloring agent from Gardenia (Product name: Nichino Color Green R-40, Nichno Kagaku Kogyo Co., Ltd.) and 0.2 g of a powdered green tea flavoring agent (Takasago International Corp.) were added, and stirred well.
To allow complete melting, 92.5 g of crystalline xylitol and 7.5 g of crystalline sorbitol were heated to 120° C. The resulting melt was cooled to 80° C., and stirred well to allow xylitol crystals to precipitate until the amount of the crystals became 25 mass %. To this, 3 g of the above green tea powder was added, and stirred well.
Into an elliptical metal molding die for candy, 1.3 g of a melt of the above candy portion was poured. After the candy portion was sufficiently solidified, 0.8 g of the above xylitol portion kept warm at 88° C. was poured over it. Subsequently, 1.9 g of the above candy portion was poured over it, and cooled at 20° C. for 10 minutes, and then removed from the molding die to give a multi-region confectionery product according to Example 3.
A multi-region confectionery product according to Comparative Example 3-1 was obtained in the same way as in Example 3 except that the green tea powder was not added to the xylitol portion.
A multi-region confectionery product according to Comparative Example 3-2 was obtained in the same way as in Example 3 except that the green tea powder was not added to the xylitol portion, and the temperature when xylitol was poured into the molding die was 86° C.
Each of the multi-region confectionery products according to Example 3, Comparative Example 3-1 and Comparative Example 3-2 was tested if it was removable from the molding die, and if the xylitol portion was distributed throughout the molding die. Results are shown in Table 6.
In example 3, all articles were removable, and the xylitol portion of each of the articles was distributed throughout the molding die. From Comparative Example 1, the crystallization of the xylitol portion was found to be insufficient in Comparative Example 3. Therefore, the above was achieved probably because the crystallization speed was enhanced, and the crystallization of xylitol in the manufacturing process was well promoted by adding the green tea powder without developing adhesiveness.
In contrast, in Comparative Example 3, 20% of the articles were not removable from the molding die. Observation of the xylitol portions of the non-removable articles revealed insufficient crystallization and the development of adhesiveness. This adhesiveness caused a problem of non-removability from a molding die.
In Comparative Example 4, all articles were removable, but the xylitol portions of 30% of the articles were not distributed throughout the molding dies.
| Number | Date | Country | Kind |
|---|---|---|---|
| 2014-164585 | Aug 2014 | JP | national |
| Filing Document | Filing Date | Country | Kind |
|---|---|---|---|
| PCT/US2015/044057 | 8/6/2015 | WO | 00 |
