JP2023030940A - Vitamin c high content hard candy and its manufacturing method - Google Patents
Vitamin c high content hard candy and its manufacturing method Download PDFInfo
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- JP2023030940A JP2023030940A JP2021136366A JP2021136366A JP2023030940A JP 2023030940 A JP2023030940 A JP 2023030940A JP 2021136366 A JP2021136366 A JP 2021136366A JP 2021136366 A JP2021136366 A JP 2021136366A JP 2023030940 A JP2023030940 A JP 2023030940A
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- Prior art keywords
- vitamin
- average molecular
- molecular weight
- content
- hard candy
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- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 title claims abstract description 133
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 90
- 238000004519 manufacturing process Methods 0.000 title description 7
- 229960005070 ascorbic acid Drugs 0.000 title 1
- 239000011718 vitamin C Substances 0.000 claims abstract description 67
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims abstract description 66
- 229930003268 Vitamin C Natural products 0.000 claims abstract description 66
- 235000019154 vitamin C Nutrition 0.000 claims abstract description 66
- 235000013325 dietary fiber Nutrition 0.000 claims abstract description 32
- 235000000346 sugar Nutrition 0.000 claims abstract description 30
- 239000007787 solid Substances 0.000 claims abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 229920002472 Starch Polymers 0.000 claims description 11
- 235000019698 starch Nutrition 0.000 claims description 11
- 239000008107 starch Substances 0.000 claims description 11
- DLRVVLDZNNYCBX-UHFFFAOYSA-N Polydextrose Polymers OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(O)O1 DLRVVLDZNNYCBX-UHFFFAOYSA-N 0.000 claims description 10
- 239000006188 syrup Substances 0.000 claims description 10
- 235000020357 syrup Nutrition 0.000 claims description 10
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 8
- PVXPPJIGRGXGCY-DJHAAKORSA-N 6-O-alpha-D-glucopyranosyl-alpha-D-fructofuranose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@](O)(CO)O1 PVXPPJIGRGXGCY-DJHAAKORSA-N 0.000 claims description 8
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 8
- 150000001720 carbohydrates Chemical class 0.000 claims description 8
- 235000014633 carbohydrates Nutrition 0.000 claims description 6
- 229930091371 Fructose Natural products 0.000 claims description 5
- 239000005715 Fructose Substances 0.000 claims description 5
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 5
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims description 5
- 229920001100 Polydextrose Polymers 0.000 claims description 5
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 5
- 239000008103 glucose Substances 0.000 claims description 5
- 239000008101 lactose Substances 0.000 claims description 5
- 235000013856 polydextrose Nutrition 0.000 claims description 5
- 239000001259 polydextrose Substances 0.000 claims description 5
- 229940035035 polydextrose Drugs 0.000 claims description 5
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 claims description 4
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 claims description 4
- FBPFZTCFMRRESA-KVTDHHQDSA-N D-Mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 claims description 4
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 claims description 4
- 229920001353 Dextrin Polymers 0.000 claims description 4
- 239000004375 Dextrin Substances 0.000 claims description 4
- 239000004386 Erythritol Substances 0.000 claims description 4
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 claims description 4
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 4
- 229920001202 Inulin Polymers 0.000 claims description 4
- 229930195725 Mannitol Natural products 0.000 claims description 4
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 4
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 claims description 4
- 235000019425 dextrin Nutrition 0.000 claims description 4
- 235000019414 erythritol Nutrition 0.000 claims description 4
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 claims description 4
- 229940009714 erythritol Drugs 0.000 claims description 4
- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 claims description 4
- 229940029339 inulin Drugs 0.000 claims description 4
- 239000000832 lactitol Substances 0.000 claims description 4
- 235000010448 lactitol Nutrition 0.000 claims description 4
- VQHSOMBJVWLPSR-JVCRWLNRSA-N lactitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@@H]1O[C@H](CO)[C@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-JVCRWLNRSA-N 0.000 claims description 4
- 229960003451 lactitol Drugs 0.000 claims description 4
- 235000010449 maltitol Nutrition 0.000 claims description 4
- 239000000845 maltitol Substances 0.000 claims description 4
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 claims description 4
- 229940035436 maltitol Drugs 0.000 claims description 4
- 239000000594 mannitol Substances 0.000 claims description 4
- 235000010355 mannitol Nutrition 0.000 claims description 4
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 4
- 239000000600 sorbitol Substances 0.000 claims description 4
- 235000010356 sorbitol Nutrition 0.000 claims description 4
- 239000000811 xylitol Substances 0.000 claims description 4
- 235000010447 xylitol Nutrition 0.000 claims description 4
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 4
- 229960002675 xylitol Drugs 0.000 claims description 4
- 229960002920 sorbitol Drugs 0.000 claims description 3
- 229960001855 mannitol Drugs 0.000 claims description 2
- 238000010521 absorption reaction Methods 0.000 abstract description 18
- 238000011156 evaluation Methods 0.000 description 10
- 238000010438 heat treatment Methods 0.000 description 8
- 230000000052 comparative effect Effects 0.000 description 7
- 239000000203 mixture Substances 0.000 description 6
- 238000002156 mixing Methods 0.000 description 5
- 150000005846 sugar alcohols Chemical class 0.000 description 5
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 238000000354 decomposition reaction Methods 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 239000007937 lozenge Substances 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 238000005979 thermal decomposition reaction Methods 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 230000002378 acidificating effect Effects 0.000 description 2
- 230000002411 adverse Effects 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 150000002016 disaccharides Chemical class 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000012530 fluid Substances 0.000 description 2
- 235000003599 food sweetener Nutrition 0.000 description 2
- 238000005227 gel permeation chromatography Methods 0.000 description 2
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- 238000009776 industrial production Methods 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- -1 iron and zinc Chemical compound 0.000 description 2
- 239000002075 main ingredient Substances 0.000 description 2
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- 238000000465 moulding Methods 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 230000000704 physical effect Effects 0.000 description 2
- 150000008163 sugars Chemical class 0.000 description 2
- 239000003765 sweetening agent Substances 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- KIUKXJAPPMFGSW-DNGZLQJQSA-N (2S,3S,4S,5R,6R)-6-[(2S,3R,4R,5S,6R)-3-Acetamido-2-[(2S,3S,4R,5R,6R)-6-[(2R,3R,4R,5S,6R)-3-acetamido-2,5-dihydroxy-6-(hydroxymethyl)oxan-4-yl]oxy-2-carboxy-4,5-dihydroxyoxan-3-yl]oxy-5-hydroxy-6-(hydroxymethyl)oxan-4-yl]oxy-3,4,5-trihydroxyoxane-2-carboxylic acid Chemical compound CC(=O)N[C@H]1[C@H](O)O[C@H](CO)[C@@H](O)[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@H](O[C@H]2[C@@H]([C@@H](O[C@H]3[C@@H]([C@@H](O)[C@H](O)[C@H](O3)C(O)=O)O)[C@H](O)[C@@H](CO)O2)NC(C)=O)[C@@H](C(O)=O)O1 KIUKXJAPPMFGSW-DNGZLQJQSA-N 0.000 description 1
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 description 1
- 102100030840 AT-rich interactive domain-containing protein 4B Human genes 0.000 description 1
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- 208000025721 COVID-19 Diseases 0.000 description 1
- 244000248349 Citrus limon Species 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 241000711573 Coronaviridae Species 0.000 description 1
- 229920002148 Gellan gum Polymers 0.000 description 1
- 229920002581 Glucomannan Polymers 0.000 description 1
- 229920000084 Gum arabic Polymers 0.000 description 1
- 101000792935 Homo sapiens AT-rich interactive domain-containing protein 4B Proteins 0.000 description 1
- MLSJBGYKDYSOAE-DCWMUDTNSA-N L-Ascorbic acid-2-glucoside Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O[C@@H]2[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O2)O)=C1O MLSJBGYKDYSOAE-DCWMUDTNSA-N 0.000 description 1
- 239000004373 Pullulan Substances 0.000 description 1
- 229920001218 Pullulan Polymers 0.000 description 1
- 229920000294 Resistant starch Polymers 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 235000010489 acacia gum Nutrition 0.000 description 1
- 239000000205 acacia gum Substances 0.000 description 1
- 235000016127 added sugars Nutrition 0.000 description 1
- 229920000615 alginic acid Polymers 0.000 description 1
- 235000010443 alginic acid Nutrition 0.000 description 1
- 239000000783 alginic acid Substances 0.000 description 1
- 229960001126 alginic acid Drugs 0.000 description 1
- 150000004781 alginic acids Chemical class 0.000 description 1
- 235000010418 carrageenan Nutrition 0.000 description 1
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- 239000003638 chemical reducing agent Substances 0.000 description 1
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- 238000007796 conventional method Methods 0.000 description 1
- 238000002425 crystallisation Methods 0.000 description 1
- 230000008025 crystallization Effects 0.000 description 1
- HEBKCHPVOIAQTA-NGQZWQHPSA-N d-xylitol Chemical compound OC[C@H](O)C(O)[C@H](O)CO HEBKCHPVOIAQTA-NGQZWQHPSA-N 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 102000038379 digestive enzymes Human genes 0.000 description 1
- 108091007734 digestive enzymes Proteins 0.000 description 1
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- 229960003692 gamma aminobutyric acid Drugs 0.000 description 1
- BTCSSZJGUNDROE-UHFFFAOYSA-N gamma-aminobutyric acid Chemical compound NCCCC(O)=O BTCSSZJGUNDROE-UHFFFAOYSA-N 0.000 description 1
- 235000010492 gellan gum Nutrition 0.000 description 1
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- 229960005055 sodium ascorbate Drugs 0.000 description 1
- PPASLZSBLFJQEF-RXSVEWSESA-M sodium-L-ascorbate Chemical compound [Na+].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RXSVEWSESA-M 0.000 description 1
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- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
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- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 1
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Confectionery (AREA)
Abstract
Description
本発明は、ビタミンＣが手軽に摂取できるハードキャンディに関する。 TECHNICAL FIELD The present invention relates to a hard candy with which vitamin C can be easily ingested.
近年、人生１００年時代に突入しており、消費者はこれまで以上に「健康」を意識した生活を実践している。食品市場においては、健康食品だけではなく、一般食品の分野においても「健康」を求めるようになっている。その最中、新型コロナウィルス（COVID-19）の大流行により、これまで以上に、日常の食生活を見直し、健康の維持に努め、免疫力を高める必要を感じている。そのため、免疫力を高める栄養素として広く認知されているビタミンＣが改めて注目されており、手軽に摂取できる商品のニーズが高まっている。 In recent years, we have entered an era of 100-year lifespans, and consumers are practicing lifestyles that are more conscious of "health" than ever before. In the food market, not only health foods but also general foods are being sought for "health". In the midst of this, due to the outbreak of the new coronavirus (COVID-19), I feel the need to review my daily diet, strive to maintain my health, and boost my immunity more than ever. Therefore, vitamin C, which is widely recognized as a nutrient that enhances immunity, is attracting attention again, and there is an increasing need for products that can be easily ingested.
手軽に摂取できる商品の代表格としては、ハードキャンディがある。ハードキャンディは菓子市場において、子どもから高齢者まで幅広い世代で喫食の経験があるという重要なカテゴリーである。一般的なハードキャンディは、砂糖や水飴を主成分としているか、又は糖アルコールを主成分としたノンシュガーと謳っている商品があり、いずれにせよ糖質に分類される原料で構成されている。さらに、ビタミンＣやビタミンＢ１などのビタミン類や、鉄や亜鉛などのミネラル類、ＧＡＢＡやＢＣＡＡなどの機能性成分など、様々な栄養素を配合した商品が多く発売されている。
その中で、特にビタミンＣに注目すると、ビタミンＣが高配合されたハードキャンディとしては、例えば、「ＶＣ－３０００のど飴（商品名、ノーベル（株）製）」や「マルチビタミンフルーツのど飴（商品名、（株）扇雀飴本舗）」や「高濃度ビタミンＣのど飴（商品名、ユーハ味覚糖（株））」などが挙げられる。
Hard candy is a representative product that can be easily ingested. Hard candy is an important category in the confectionery market, as it is consumed by a wide range of generations, from children to the elderly. Common hard candies include sugar or starch syrup as the main ingredient, or sugar-alcohol as the main ingredient and claim to be sugar-free. Furthermore, many products containing various nutrients such as vitamins such as vitamin C and vitamin B1, minerals such as iron and zinc, and functional ingredients such as GABA and BCAA are on the market.
Among them, focusing on vitamin C in particular, hard candies containing a high amount of vitamin C include, for example, "VC-3000 Throat Lozenge (trade name, manufactured by Nobel Co., Ltd.)" and "Multi-Vitamin Fruit Throat Lozenge ( (trade name, Senjakuame Honpo Co., Ltd.)" and "highly concentrated vitamin C throat lozenges (trade name, Yuha Mikakuto Co., Ltd.)".
しかしながら、ハードキャンディにビタミンＣを高配合すると種々の問題があった。第一に、ハードキャンディの吸湿による表面のべたつきである。ビタミンＣの影響でｐＨが４．０を下回り、酸性領域となる。製造段階でキャンディ生地を酸性領域で加熱濃縮すると、配合した糖質が分解し、還元糖値が上昇する。還元糖値が高くなると、吸湿しやすい物性となり、ハードキャンディの表面がべたべたしてしまい、包装資材に付着するなど問題が生じやすい。第二に、糖アルコールを主原料にしたノンシュガーキャンディの場合、吸湿しやすくべたつきやすい。また、キャンディ生地の加熱濃縮時の温度が砂糖・水飴キャンディよりも高温となるため、ビタミンＣが熱で分解されやすい。そのために、分解を考慮してビタミンＣをキャンディ生地に多く配合するなどの対策を行うが、余計なコストとなる。第三に、ハードキャンディの粘度である。吸湿の抑制とビタミンＣの分解を抑制するために、ハードキャンディ中の水分を低くすることが望ましい。しかしながら、水分を低くすればするほど、ハードキャンディの粘度は上昇する。ビタミンＣの熱による分解を抑制するために、加熱濃縮時に配合するのではなく、加熱濃縮後に冷却しながらハードキャンディに分散させ、成形を行い、冷却することが望ましい。そのため、加熱濃縮後のハードキャンディの粘度が高すぎると、ビタミンＣを均一に分散できず、品質が安定しない。 However, when high amounts of vitamin C are added to hard candy, various problems arise. The first is surface stickiness due to moisture absorption of hard candy. Due to the influence of vitamin C, the pH falls below 4.0 and becomes acidic. If the candy dough is heated and concentrated in an acidic region in the manufacturing stage, the added sugars are decomposed and the reducing sugar level rises. If the value of reducing sugar is high, the physical property of the candy becomes easy to absorb moisture, and the surface of the hard candy becomes sticky, which tends to cause problems such as adhesion to packaging materials. Secondly, non-sugar candies made mainly of sugar alcohol tend to absorb moisture and become sticky. In addition, since the temperature of the candy dough during heating and concentration is higher than that of sugar/starch syrup candy, vitamin C is easily decomposed by heat. For this reason, measures such as adding a large amount of vitamin C to the candy dough are taken in consideration of decomposition, but this results in extra costs. Third is the viscosity of hard candy. In order to suppress moisture absorption and decomposition of vitamin C, it is desirable to reduce the water content in the hard candy. However, the lower the water content, the higher the viscosity of the hard candy. In order to suppress the thermal decomposition of vitamin C, it is desirable to disperse it in hard candy while cooling it after heating and concentrating, instead of blending it during heating and concentrating, followed by molding and cooling. Therefore, if the viscosity of the hard candy after heating and concentration is too high, the vitamin C cannot be uniformly dispersed, resulting in unstable quality.
すなわち、ハードキャンディにビタミンＣを高配合するためには、種々の課題を解決する必要があり、様々な研究がなされている。例えば、特許文献１～３は、水素化澱粉加水分解物を使用し、重合度やその他糖組成を工夫することで、吸湿性や離型性を改善している。しかしながら、ビタミンＣを高配合することで発生する課題に関しては、記載がない。特許文献４は、糖類及び糖アルコールから選ばれた少なくとも１種類の糖質と、還元ポリデキストロースとを主剤とするハードキャンディであり、保形性や吸湿性を改善している。さらに、果汁やクエン酸を配合した実施例もあるが、風味付けとしての配合比率であり、ビタミンＣを高配合するための組成と大きく異なる。特許文献５は、水溶性食物繊維を固形分あたり８０質量%以上含み、水分も６質量％以上あることを特徴としている。高い水分でも保形性があることを目的としているため、特にビタミンＣの記載はない。特許文献５の水分では、ビタミンＣの分解が発生しやすく、長期の賞味期限には不向きである。特許文献６は、ビタミンＣの熱による分解を抑制するために、粉末状のビタミンＣとブドウ糖とを混合して４０～５０℃に加温した粉末状混合物を、扁平状に引き伸ばした７０～９０℃の半流動状態にある飴により層状に包み込み、この外周に更に同じく扁平状に引き伸ばした半流動状態にある飴を巻付け、延伸・切断することで解決している。しかしながら、粉末状混合物部分は、ハードキャンディのような舐め心地はない。特許文献７は、食用油脂類を含む粘度低下剤を用いることで、製造時に発生するキシリトールキャンディの結晶化に伴う粘度上昇の課題を解決している。しかしながら、ビタミンＣを高配合したものではない。以上のように、ビタミンＣを高配合し、且つ吸湿を抑制したハードキャンディは見当たらない。 That is, in order to mix a high amount of vitamin C in hard candy, it is necessary to solve various problems, and various studies have been made. For example, Patent Documents 1 to 3 use a hydrogenated starch hydrolyzate and improve the hygroscopicity and releasability by devising the degree of polymerization and other sugar compositions. However, there is no description regarding the problems caused by blending a high amount of vitamin C. Patent Document 4 discloses a hard candy containing at least one type of sugar selected from sugars and sugar alcohols and reduced polydextrose as a main component, and has improved shape retention and hygroscopicity. Furthermore, there are examples in which fruit juice and citric acid are blended, but this is a blending ratio for flavoring, and is significantly different from the composition for blending a high amount of vitamin C. Patent Document 5 is characterized by containing 80% by mass or more of water-soluble dietary fiber and 6% by mass or more of water per solid content. There is no description of vitamin C because the product is intended to retain its shape even at high water content. The moisture of Patent Document 5 is likely to cause decomposition of vitamin C, and is not suitable for a long shelf life. In Patent Document 6, in order to suppress thermal decomposition of vitamin C, powdered vitamin C and glucose are mixed and heated to 40 to 50 ° C. The powdery mixture is flattened to 70 to 90 degrees Celsius. ℃ in a semi-fluid state, wrap the candy in a semi-fluid state in a flat shape around the outer periphery, stretch and cut. However, the powdered mixture portion does not have a licking feeling like hard candy. Patent Literature 7 solves the problem of increased viscosity associated with crystallization of xylitol candy that occurs during production by using a viscosity reducing agent containing edible oils and fats. However, it does not contain a high amount of vitamin C. As described above, there is no hard candy containing a high amount of vitamin C and suppressing moisture absorption.
本発明の目的は、ビタミンＣを高配合しても、成形性がよく、吸湿を抑制し、表面がべたつかないハードキャンディを提供することである。 SUMMARY OF THE INVENTION An object of the present invention is to provide a hard candy that has good moldability, suppresses moisture absorption, and has a non-sticky surface even when a high amount of vitamin C is blended.
本発明者らは上記課題を解決するために鋭意研究を重ねた結果、驚くべきことに、ビタミンＣ、水溶性食物繊維及び糖質を含有するハードキャンディにおいて、水溶性食物繊維の含有量、糖質の種類をそれぞれ特定することで、ハードキャンディにビタミンＣを２．０重量％～２５重量％という高含有にしても、成形性がよく、吸湿を抑制して、表面がべたつかないハードキャンディが得られることを見出し、本発明を完成するに至った。 As a result of intensive studies by the present inventors to solve the above problems, surprisingly, in a hard candy containing vitamin C, water-soluble dietary fiber and sugar, the content of water-soluble dietary fiber, sugar By specifying each type of quality, even if the hard candy contains a high content of vitamin C of 2.0% to 25% by weight, the hard candy has good moldability, suppresses moisture absorption, and has a non-sticky surface. The present inventors have found that it can be obtained, and have completed the present invention.
本発明は、下記（１）～（４）の高含有ビタミンＣキャンディを提供する。
（１）固形分としてビタミンＣ、平均分子量が１０００以上の水溶性食物繊維及び平均分子量が５５０以下の糖質を含有するハードキャンディであって、
ビタミンＣの含有量が２～２５重量％、
平均分子量が１０００以上の水溶性食物繊維の含有量が２５～８０重量％、
平均分子量が１０００以上の水溶性食物繊維と平均分子量が５５０以下の糖質との含有量の比率が８５：１５～２５：７５であり、
水分値が６重量％未満であることを特徴とする、ビタミンＣ高含有ハードキャンディ。
（２）前記平均分子量が１０００以上の水溶性食物繊維が、難消化性デキストリン、イヌリン及びポリデキストロースから選ばれる少なくとも１種である、前記（１）に記載のビタミンＣ高含有ハードキャンディ。
（３）前記平均分子量が５５０以下の糖質が、ぶどう糖、果糖、砂糖、麦芽糖、乳糖、パラチノース、ソルビトール、エリスリトール、マルチトール、還元パラチノース、ラクチトール、マンニトール、キシリトール、還元水飴及び還元麦芽糖水飴から選ばれる少なくとも１種以上である、前記（１）又は（２）に記載のビタミンＣ高含有ハードキャンディ。
（４）ビタミンＣ高含有ハードキャンディが、ビタミンＣ、平均分子量が１０００以上の水溶性食物繊維、平均分子量が５５０以下の糖質及び水を含有し、且つ、温度８０℃で固形分８０重量％に調整した粘度が１００～５５０ｍＰａ・ｓであるキャンディ生地の成形物である、前記（１）～（３）のいずれかに記載の高含有ビタミンＣハードキャンディ。
The present invention provides the following (1) to (4) high-vitamin C candies.
(1) A hard candy containing vitamin C as a solid content, water-soluble dietary fiber having an average molecular weight of 1000 or more, and sugar having an average molecular weight of 550 or less,
The content of vitamin C is 2 to 25% by weight,
The content of water-soluble dietary fiber with an average molecular weight of 1000 or more is 25 to 80% by weight,
The content ratio of water-soluble dietary fiber having an average molecular weight of 1000 or more and sugar having an average molecular weight of 550 or less is 85:15 to 25:75,
A hard candy with a high vitamin C content, characterized by having a water content of less than 6% by weight.
(2) The vitamin C-rich hard candy according to (1), wherein the water-soluble dietary fiber having an average molecular weight of 1000 or more is at least one selected from indigestible dextrin, inulin and polydextrose.
(3) The carbohydrate having an average molecular weight of 550 or less is selected from glucose, fructose, sugar, maltose, lactose, palatinose, sorbitol, erythritol, maltitol, reduced palatinose, lactitol, mannitol, xylitol, reduced starch syrup and reduced maltose starch syrup. The vitamin C-rich hard candy according to (1) or (2) above, which is at least one or more.
(4) Vitamin C-rich hard candy contains vitamin C, water-soluble dietary fiber with an average molecular weight of 1000 or more, sugar with an average molecular weight of 550 or less, and water, and has a solid content of 80% by weight at a temperature of 80°C. The vitamin C-rich hard candy according to any one of the above (1) to (3), which is a molded candy dough having a viscosity adjusted to 100 to 550 mPa·s.
本発明のハードキャンディは、ビタミンＣが高含有されているにも関わらず、製造時のキャンディ生地の粘度が工業的な製造に好適で成形性がよく、しかも吸湿を抑制し、表面がべたつかないため、手軽にビタミンＣが摂取できる。また、本発明のハードキャンディは、水溶性食物繊維も配合しており、ビタミンＣと食物繊維が同時に摂取できるため、ヘルシー・健康意識の高い消費者へ訴求することができ、ハードキャンディの新たな市場の開拓が期待できる。 Although the hard candy of the present invention contains a high content of vitamin C, the viscosity of the candy dough at the time of production is suitable for industrial production, the moldability is good, moisture absorption is suppressed, and the surface is not sticky. Therefore, vitamin C can be taken easily. In addition, since the hard candy of the present invention also contains water-soluble dietary fiber, vitamin C and dietary fiber can be ingested at the same time. Market development is expected.
以下、本発明をさらに詳しく説明する。 The present invention will be described in more detail below.
本発明のビタミンＣ高含有ハードキャンディ（以下単に「本発明のハードキャンディ」とも言う）は、）固形分としてビタミンＣ、平均分子量が１０００以上の水溶性食物繊維及び平均分子量が５５０以下の糖質を含有するハードキャンディであって、
ビタミンＣの含有量が２～２５重量％、
平均分子量が１０００以上の水溶性食物繊維の含有量が２５～８０重量％、
平均分子量が１０００以上の水溶性食物繊維と平均分子量が５５０以下の糖質との含有量の比率が８５：１５～２５：７５であり、
水分値が６重量％未満であることを特徴とする。
The vitamin C-rich hard candy of the present invention (hereinafter also simply referred to as "the hard candy of the present invention") consists of vitamin C as a solid content, water-soluble dietary fiber with an average molecular weight of 1000 or more, and sugar with an average molecular weight of 550 or less. A hard candy containing
The content of vitamin C is 2 to 25% by weight,
The content of water-soluble dietary fiber with an average molecular weight of 1000 or more is 25 to 80% by weight,
The content ratio of water-soluble dietary fiber having an average molecular weight of 1000 or more and sugar having an average molecular weight of 550 or less is 85:15 to 25:75,
Characterized by a moisture content of less than 6% by weight.
本発明に用いるビタミンＣは、一般に知られているビタミンＣを用いればよく、アスコルビン酸ナトリウムやアスコルビン酸２-グルコシドなどの誘導体を用いてもよい。これらは単独でも２種以上併用してもよい。
また、ビタミンＣの粒度に制限はないが、舐め心地の観点から、２０メッシュパス以下のものを使用することが好ましい。
Generally known vitamin C may be used as the vitamin C used in the present invention, and derivatives such as sodium ascorbate and ascorbic acid 2-glucoside may be used. These may be used alone or in combination of two or more.
Although the particle size of vitamin C is not limited, it is preferable to use particles of 20 mesh pass or less from the viewpoint of licking comfort.
ビタミンＣの含有量は、本発明のハードキャンディ中、２～２５重量％である。前記含有量が２重量％未満であると、ビタミンＣを手軽に摂取できる目的から外れる。前記含有量が２５重量％より多いと、ビタミンＣ由来の酸味が強すぎて、不快となる。ビタミンＣは、加熱濃縮時に入れることも可能だが、ビタミンＣの熱による分解を抑制するために加熱濃縮工程後のキャンディ生地に添加することが好ましい。 The content of vitamin C is 2-25% by weight in the hard candy of the present invention. If the content is less than 2% by weight, the purpose of easily ingesting vitamin C is not achieved. If the content is more than 25% by weight, the acidity derived from vitamin C is too strong and unpleasant. Vitamin C can be added during heating and concentration, but is preferably added to the candy dough after the heating and concentration step in order to suppress thermal decomposition of vitamin C.
本発明に用いる平均分子量が１０００以上の水溶性食物繊維は、ハードキャンディにおける吸湿を抑制するために使用するものである。
前記平均分子量が１０００以上の水溶性食物繊維、人の消化酵素で消化されにくい物質であり、一般に知られている水溶性食物繊維を用いればよく、難消化性デキストリン、プルラン、ヒアルロン酸、ジェランガム、ペクチン、グルコマンナン、アルギン酸、アガロース、アガロペクチン、カラギーナン、アラビアガム、キサンタンガム、イヌリン、ポリデキストロース、難消化性澱粉、キシロオリゴ糖、ラクトオリゴ糖、ゲンチオオリゴ糖、乳糖果糖オリゴ糖等が挙げられる。これらは単独でも２種以上併用してもよい。原料の価格、調達のしやすさ、工場での生産効率などを考慮すると、ポリデキストロース、イヌリン、難消化性デキストリンから選ばれる少なくとも１種を用いることが好ましい。
The water-soluble dietary fiber having an average molecular weight of 1000 or more used in the present invention is used to suppress moisture absorption in hard candy.
Water-soluble dietary fiber having an average molecular weight of 1,000 or more, substances that are difficult to digest by human digestive enzymes, and generally known water-soluble dietary fibers may be used, such as indigestible dextrin, pullulan, hyaluronic acid, gellan gum, pectin, glucomannan, alginic acid, agarose, agaropectin, carrageenan, gum arabic, xanthan gum, inulin, polydextrose, resistant starch, xylooligosaccharide, lactooligosaccharide, gentiooligosaccharide, lactose fructose oligosaccharide, and the like. These may be used alone or in combination of two or more. Considering the price of raw materials, ease of procurement, production efficiency in factories, etc., it is preferable to use at least one selected from polydextrose, inulin, and indigestible dextrin.
なお、本発明において、平均分子量とは、重量平均分子量をいい、ゲル浸透クロマトグラフィー（ＧＰＣ）で測定することができる。 In addition, in this invention, an average molecular weight means a weight average molecular weight, and it can measure by a gel permeation chromatography (GPC).
平均分子量が１０００以上の水溶性食物繊維の含有量は、本発明のハードキャンディ中、２５～８０重量％である。前記含有量が２５重量％未満では、ハードキャンディの吸湿性は改善されにくく、表面が一部溶解し、ベタつきが発生し、商品価値を低下させる。また、前記含有量が８０重量％より多いと、水分値６重量％未満では製造工程中に粘度が高くなりすぎ、ビタミンＣの分散性は悪く、成形性が悪くなる傾向がある。 The content of water-soluble dietary fiber having an average molecular weight of 1000 or more is 25-80% by weight in the hard candy of the present invention. If the content is less than 25% by weight, it is difficult to improve the hygroscopicity of the hard candy, and the surface of the hard candy partially dissolves, resulting in stickiness and reduced commercial value. If the content is more than 80% by weight and the water content is less than 6% by weight, the viscosity tends to be too high during the manufacturing process, resulting in poor dispersibility of vitamin C and poor moldability.
本発明に用いる平均分子量が５５０以下の糖質は、キャンディ生地の粘度を調整するために使用される。前記平均分子量が５５０以下の糖質としては、単糖類、二糖類及びそれらを還元した糖アルコール類、平均分子量が５５０以下の還元水飴及び還元麦芽糖水飴である。前記単糖類としては、ぶどう糖、果糖から選ばれる少なくとも１つであり、前記二糖類としては、砂糖、麦芽糖、乳糖、パラチノースから選ばれる少なくとも１つであり、前記糖アルコール類としては、ソルビトール、エリスリトール、マルチトール、還元パラチノース、ラクチトール、マンニトールから選ばれる少なくとも１つである。
中でも、前記平均分子量が５５０以下の糖質としては、キャンディ生地の粘度を調整し易い等の観点から、ぶどう糖、果糖、砂糖、麦芽糖、乳糖、パラチノース、ソルビトール、エリスリトール、マルチトール、還元パラチノース、ラクチトール、マンニトール、キシリトール、平均分子量が３５０以下の還元水飴及び還元麦芽糖水飴が好ましい。
これらは単独でも２種類以上を併用してもよい。
The sugar having an average molecular weight of 550 or less used in the present invention is used to adjust the viscosity of the candy dough. Examples of carbohydrates having an average molecular weight of 550 or less include monosaccharides, disaccharides and sugar alcohols obtained by reducing these, reduced starch syrup and reduced maltose starch syrup having an average molecular weight of 550 or less. The monosaccharide is at least one selected from glucose and fructose, the disaccharide is at least one selected from sugar, maltose, lactose and palatinose, and the sugar alcohols are sorbitol and erythritol. , maltitol, reduced palatinose, lactitol, and mannitol.
Among them, the carbohydrates having an average molecular weight of 550 or less include glucose, fructose, sugar, maltose, lactose, palatinose, sorbitol, erythritol, maltitol, reduced palatinose, and lactitol, from the viewpoint of facilitating adjustment of the viscosity of the candy dough. , mannitol, xylitol, reduced starch syrup and reduced maltose starch syrup having an average molecular weight of 350 or less are preferred.
These may be used alone or in combination of two or more.
なお、本発明のハードキャンディでは、物性に影響を与えない程度であれば、糖質として平均分子量が５５０を超える糖質を使用することはできるが、糖質が平均分子量が５５０を超える糖質のみであると、キャンディ生地の粘度が高くなり、成形性が悪化するため好ましくない。 In addition, in the hard candy of the present invention, carbohydrates having an average molecular weight exceeding 550 can be used as carbohydrates as long as they do not affect the physical properties. If it is only, the viscosity of the candy dough becomes high and moldability is deteriorated, which is not preferable.
本発明のハードキャンディ中では、前記平均分子量が１０００以上の水溶性食物繊維の含有量（Ｘ）と平均分子量が５５０以下の糖質の含有量（Ｙ）との比率（Ｘ：Ｙ、重量比）が８５：１５～２５：７５の範囲に調整されている。
前記平均分子量が１０００以上の水溶性食物繊維の含有量が高く、前記数値範囲外である場合、キャンディ生地の粘度が高くなり、成形性が悪くなり、また、平均分子量が５５０以下の糖質の含有量が高く、前記数値範囲外である場合、吸湿性が高くなり、ハードキャンディが商品価値に悪影響がある。
In the hard candy of the present invention, the ratio of the content (X) of water-soluble dietary fiber having an average molecular weight of 1000 or more to the content (Y) of sugar having an average molecular weight of 550 or less (X:Y, weight ratio ) is adjusted in the range of 85:15 to 25:75.
If the content of water-soluble dietary fiber with an average molecular weight of 1000 or more is high and is outside the above numerical range, the viscosity of the candy dough will increase, the moldability will deteriorate, and the content of sugars with an average molecular weight of 550 or less will increase. If the content is high and is outside the above numerical range, the hygroscopicity of the hard candy will be high, and the commercial value of the hard candy will be adversely affected.
平均分子量が５５０以下の糖質の含有量は、本発明のハードキャンディ中、好ましくは１５～７１重量％であることで、キャンディ生地の粘度が好適に維持される。 The content of saccharides having an average molecular weight of 550 or less is preferably 15 to 71% by weight in the hard candy of the present invention, so that the viscosity of the candy dough is preferably maintained.
本発明の水分値は６重量％未満であり、好ましくは２～５重量％である。水分値が６重量部以上の場合、含有したビタミンＣが経時的に分解されやすいため、商品価値が低下しやすい傾向があり、また、ハードキャンディが商品価値に悪影響があるくらい吸湿してしまう傾向がある。 The moisture value of the present invention is less than 6% by weight, preferably between 2 and 5% by weight. When the water content is 6 parts by weight or more, the contained vitamin C is likely to be decomposed over time, which tends to lower the product value, and the hard candy tends to absorb moisture to such an extent that the product value is adversely affected. There is
また、本発明のハードキャンディは、香料、甘味料、酸味料、食品素材等、ハードキャンディに通常用いられるその他の成分を目的に応じて適宜含有してもよい。例えば、風味を良くすることを目的に、レモンやみかんなどの柑橘由来の果汁やペースト、ピューレ、パウダーなどの素材を添加することができる。
前記その他の成分の含有量は、本発明の目的を著しく損なわない範囲であればよく、特に限定はない。
In addition, the hard candy of the present invention may appropriately contain other components commonly used in hard candy, such as flavors, sweeteners, acidulants, and food materials, depending on the purpose. For example, for the purpose of improving the flavor, materials such as juice, paste, puree, and powder derived from citrus fruits such as lemon and orange can be added.
The content of the other components is not particularly limited as long as it does not significantly impair the object of the present invention.
本発明のハードキャンディは、前記ビタミンＣ、平均分子量が１０００以上の水溶性食物繊維、平均分子量が５５０以下の糖質及び水、必要であれば、その他の成分を混合し、加熱溶解してキャンディ生地を作製した後、水分値６重量％未満になるように調整することで製造することができる。 The hard candy of the present invention is prepared by mixing the vitamin C, water-soluble dietary fiber having an average molecular weight of 1000 or more, sugar and water having an average molecular weight of 550 or less and, if necessary, other ingredients, and heating and dissolving the candy. After preparing the dough, it can be produced by adjusting the moisture content to be less than 6% by weight.
加熱溶解の手段については、通常のハードキャンディで使用できる手段であればよく、特に限定はない。 The means for heating and melting is not particularly limited as long as it can be used for ordinary hard candy.
中でも、本発明では、前記キャンディ生地の粘度を、温度８０℃で固形分８０重量％に調整した粘度が１００～５５０ｍＰａ・ｓとなるように調整することでビタミンＣを均一に分散しやすく、かつ、ハードキャンディの成形性がよく品質が安定するという利点がある。
前記のような粘度に調整するには、例えば、平均分子量が１０００以上の水溶性食物繊維と平均分子量が５５０以下の糖質の種類と配合比率を調整する等が挙げられる。
なお、粘度測定は、常法により粘度計を用いて測定することができる。具体的には、後述する実施例に示す方法にて測定することができる。
Among them, in the present invention, the viscosity of the candy dough is adjusted so that the viscosity is adjusted to 100 to 550 mPa s at a temperature of 80 ° C. and the solid content is 80% by weight, so that vitamin C can be easily dispersed uniformly. , the moldability of hard candy is good and the quality is stable.
In order to adjust the viscosity as described above, for example, the type and combination ratio of water-soluble dietary fiber having an average molecular weight of 1000 or more and sugar having an average molecular weight of 550 or less are adjusted.
In addition, viscosity measurement can be measured using a viscometer by a conventional method. Specifically, it can be measured by a method shown in Examples described later.
また、キャンディ生地の水分値を調整する手段については、所望の型にキャンディ生地を充填した後行えばよく、通常のハードキャンディで使用できる手段であればよく特に限定はない。 Moreover, the means for adjusting the moisture content of the candy dough may be carried out after filling the desired mold with the candy dough, and any means that can be used for ordinary hard candies is not particularly limited.
以上のようにして得られる本発明のハードキャンディは、ビタミンＣが高含有されているにも関わらず、製造時のキャンディ生地の粘度が工業的な製造に好適で成形性がよく、しかも吸湿を抑制し、表面がべたつかないため、手軽にビタミンＣが摂取できるものである。 Although the hard candy of the present invention obtained as described above has a high content of vitamin C, the viscosity of the candy dough at the time of production is suitable for industrial production, and the moldability is good. Since it suppresses and the surface is not sticky, vitamin C can be easily ingested.
以下、本発明を実施例により具体的に説明するが、本発明はこれらによって何ら制限されるものではない。なお、下記実施例及び比較例において、特に断らない限り、部及び％は、それぞれ、重量部及び重量％を示す。 EXAMPLES The present invention will be specifically described below with reference to Examples, but the present invention is not limited to these. In the following examples and comparative examples, parts and % indicate parts by weight and % by weight, respectively, unless otherwise specified.
実施例１～６、比較例１～４
＜サンプル調整＞
表１に示す配合（重量部で表示）に従い、水溶性食物繊維と糖質を配合し、これに水を加えて混合し、表１の水分値になるように真空釜で加熱濃縮し、ハードキャンディベースを製造した。出来たハードキャンディベースに、ビタミンＣ、香料と甘味料を添加し、均一になるように混合してキャンディ生地を作製した。成型では、スタンピングにより直径１７ｍｍ、一粒重量４～４．２ｇのキャンディサンプルを作製し、水分値、粘度、吸湿率、成形性を評価し、総合評価を行った。それぞれの結果を表１に示す。
Examples 1-6, Comparative Examples 1-4
<Sample adjustment>
According to the composition shown in Table 1 (expressed in parts by weight), water-soluble dietary fiber and sugar are blended, water is added and mixed, and the moisture content in Table 1 is obtained. Made a candy base. Vitamin C, a flavoring agent and a sweetener were added to the obtained hard candy base, and the mixture was uniformly mixed to prepare a candy dough. For molding, a candy sample with a diameter of 17 mm and a grain weight of 4 to 4.2 g was produced by stamping, and the water content, viscosity, moisture absorption rate and moldability were evaluated, and a comprehensive evaluation was performed. Each result is shown in Table 1.
なお、実施例及び比較例における、水分値(％)、粘度、吸湿率の測定方法及び成形性評価方法、吸湿性評価方法は次の通りである。 The methods for measuring moisture content (%), viscosity, and moisture absorption rate, evaluating moldability, and evaluating moisture absorption in the examples and comparative examples are as follows.
＜水分値(水分含有量)＞
水分値(重量％)は、減圧乾燥法により測定した。
<Moisture value (moisture content)>
Moisture content (% by weight) was measured by a vacuum drying method.
＜粘度＞
粘度は、Ｂ型粘度計（商品名：ＴＶＢ－１０形粘度計、東機産業社製）を使用した。
ハードキャンディを製造後、固形分８０重量％になるように加水を行い調整した。調整した溶液は、温度８０℃となるように保温した。Ｈ２ローターを使用して、回転数５０ｒｐｍで３分後の測定値を粘度とした。具体的な測定方法は添付のマニュアルに準じた。粘度に基づいて、成形性の程度について、以下基準に従って評価をつけた。本発明では、「５」又は「４」となるものを合格とした。
<Viscosity>
Viscosity was measured using a B-type viscometer (trade name: TVB-10 type viscometer, manufactured by Toki Sangyo Co., Ltd.).
After the hard candy was produced, water was added to adjust the solid content to 80% by weight. The adjusted solution was kept at a temperature of 80°C. Using an H2 rotor, the viscosity was measured after 3 minutes at 50 rpm. The specific measurement method conformed to the attached manual. Based on the viscosity, the degree of moldability was evaluated according to the following criteria. In the present invention, those with "5" or "4" were regarded as acceptable.
＜５段階評価：成形性評価点＞
５ １００ｍＰａ・ｓ以上、２５０ｍＰａ・ｓ未満
４ ２５０ｍＰａ・ｓ以上、４００ｍＰａ・ｓ未満
３ ４００ｍＰａ・ｓ以上、５５０ｍＰａ・ｓ未満
２ ５５０ｍＰａ・ｓ以上、７００ｍＰａ・ｓ未満
１ ７００ｍＰａ・ｓ以上、８５０ｍＰａ・ｓ未満
<Five-level evaluation: Formability evaluation point>
5 100 mPa s or more and less than 250 mPa s 4 250 mPa s or more and less than 400 mPa s 3 400 mPa s or more and less than 550 mPa s 2 550 mPa s or more and less than 700 mPa s 1 700 mPa s or more and less than 850 mPa s
＜吸湿率＞
吸湿率については、直径１７ｍｍ、単重４．０ｇに成形したハードキャンディを包装しないで、３７℃、相対湿度８０％の雰囲気で、２時間静置した後に吸湿率を測定した。
測定された吸湿率に基づいて、吸湿性の程度について、以下基準に従って評価をつけた。本発明では、「５」又は「４」となるものを合格とした。
吸湿率（％）＝（２時間後の重量）－（２時間前の重量）／（２時間前の重量）
<Moisture absorption rate>
As for the moisture absorption, a hard candy molded into a diameter of 17 mm and a unit weight of 4.0 g was left unpackaged in an atmosphere of 37° C. and a relative humidity of 80% for 2 hours, and then the moisture absorption was measured.
Based on the measured hygroscopicity, the degree of hygroscopicity was evaluated according to the following criteria. In the present invention, those with "5" or "4" were regarded as acceptable.
Moisture absorption rate (%) = (weight after 2 hours) - (weight before 2 hours) / (weight before 2 hours)
＜５段階評価：吸湿性評価点＞
５ ２．５％未満
４ ２．５％以上、４．０％未満
３ ４．０％以上、５．５％未満
２ ５．５％以上、７．０％未満
１ ７．０％以上
<Five-level evaluation: hygroscopic evaluation point>
5 Less than 2.5% 4 2.5% or more, less than 4.0% 3 4.0% or more, less than 5.5% 2 5.5% or more, less than 7.0% 1 7.0% or more
総合評価は、本発明では、成形性評価点と吸湿性評価点の両項目で「５」又は「４」となるものを合格とした。 As for the overall evaluation, in the present invention, samples with both the moldability evaluation point and the hygroscopic evaluation point of "5" or "4" were regarded as acceptable.
表１から分かるように、実施例１～６のハードキャンディは、ビタミンＣを高配合しても、べたつきを抑制しつつ、製造しやすい粘度に調整することでき、成形性が優れたものであり、粘度（成形性評価点）と吸湿率（吸湿性評価点）の評価が共に高いものであった。
一方、水溶性食物繊維が低い比較例１では、吸湿率が高くべたつきやすい問題があった。水溶性食物繊維が高すぎる比較例２では、粘度が高すぎるために成形性が悪かった。水分値が高すぎる比較例３では、吸湿率が高くべたつきやすい問題があった。糖質の平均分子量の高い比較例４では、粘度が高すぎるために成形性が悪かった。
As can be seen from Table 1, the hard candies of Examples 1 to 6, even when containing a high amount of vitamin C, can be adjusted to a viscosity that is easy to produce while suppressing stickiness, and have excellent moldability. Both viscosity (moldability evaluation point) and moisture absorption rate (hygroscopicity evaluation point) were high.
On the other hand, Comparative Example 1, which has a low water-soluble dietary fiber content, has a problem of high moisture absorption and stickiness. In Comparative Example 2, in which the water-soluble dietary fiber content was too high, moldability was poor due to too high viscosity. Comparative Example 3, in which the water content was too high, had a problem of high moisture absorption and easy stickiness. In Comparative Example 4, in which the average molecular weight of the saccharide was high, moldability was poor due to excessive viscosity.
Claims (4)
ビタミンＣの含有量が２～２５重量％、
平均分子量が１０００以上の水溶性食物繊維の含有量が２５～８０重量％、
平均分子量が１０００以上の水溶性食物繊維と平均分子量が５５０以下の糖質との含有量の比率が８５：１５～２５：７５であり、
水分値が６重量％未満であることを特徴とする、ビタミンＣ高含有ハードキャンディ。 A hard candy containing vitamin C as a solid content, water-soluble dietary fiber having an average molecular weight of 1000 or more, and sugar having an average molecular weight of 550 or less,
The content of vitamin C is 2 to 25% by weight,
The content of water-soluble dietary fiber with an average molecular weight of 1000 or more is 25 to 80% by weight,
The content ratio of water-soluble dietary fiber having an average molecular weight of 1000 or more and sugar having an average molecular weight of 550 or less is 85:15 to 25:75,
A hard candy with a high vitamin C content, characterized by having a water content of less than 6% by weight.
A vitamin C-rich hard candy contains vitamin C, water-soluble dietary fiber with an average molecular weight of 1000 or more, sugar with an average molecular weight of 550 or less, and water, and is adjusted to a solid content of 80% by weight at a temperature of 80°C. 4. The vitamin C-rich hard candy according to any one of claims 1 to 3, which is a molded product of candy dough having a viscosity of 100 to 550 mPa·s.
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