JPH0328177B2 - - Google Patents
Info
- Publication number
- JPH0328177B2 JPH0328177B2 JP60241838A JP24183885A JPH0328177B2 JP H0328177 B2 JPH0328177 B2 JP H0328177B2 JP 60241838 A JP60241838 A JP 60241838A JP 24183885 A JP24183885 A JP 24183885A JP H0328177 B2 JPH0328177 B2 JP H0328177B2
- Authority
- JP
- Japan
- Prior art keywords
- sugar
- weight
- dextrin
- present
- sweet composition
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
- 239000000203 mixture Substances 0.000 claims description 36
- 235000000346 sugar Nutrition 0.000 claims description 33
- 235000009508 confectionery Nutrition 0.000 claims description 28
- 229920001353 Dextrin Polymers 0.000 claims description 17
- 239000004375 Dextrin Substances 0.000 claims description 17
- 235000019425 dextrin Nutrition 0.000 claims description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 16
- 235000011837 pasties Nutrition 0.000 claims description 13
- 238000002156 mixing Methods 0.000 claims description 8
- 235000021552 granulated sugar Nutrition 0.000 claims description 3
- 239000007787 solid Substances 0.000 claims description 3
- 230000014759 maintenance of location Effects 0.000 description 8
- 230000002265 prevention Effects 0.000 description 8
- 239000000126 substance Substances 0.000 description 8
- 230000000052 comparative effect Effects 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 2
- 229960004903 invert sugar Drugs 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 238000000926 separation method Methods 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 235000008429 bread Nutrition 0.000 description 1
- 235000012970 cakes Nutrition 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000001419 dependent effect Effects 0.000 description 1
- 235000012489 doughnuts Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 238000005187 foaming Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013310 margarine Nutrition 0.000 description 1
- 239000003264 margarine Substances 0.000 description 1
- 235000014593 oils and fats Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000007711 solidification Methods 0.000 description 1
- 230000008023 solidification Effects 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 239000004094 surface-active agent Substances 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 230000002087 whitening effect Effects 0.000 description 1
- 235000010493 xanthan gum Nutrition 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
- 239000000230 xanthan gum Substances 0.000 description 1
- 229940082509 xanthan gum Drugs 0.000 description 1
Landscapes
- Confectionery (AREA)
- Jellies, Jams, And Syrups (AREA)
Description
【発明の詳細な説明】
〔産業上の利用分野〕
本発明は、砂糖とデキストリンを水に均一に溶
解させてなる白色のペースト状甘味組成物、詳し
くは、離水防止、耐固結性、及び保形性（泣き防
止）に優れ、且つ長期貯蔵に耐えられる安定なペ
ースト状甘味組成物に関するもので、本発明のペ
ースト状甘味組成物は、特に製菓素材として好適
に利用される。[Detailed Description of the Invention] [Industrial Application Field] The present invention provides a white paste-like sweet composition made by uniformly dissolving sugar and dextrin in water, specifically, a white paste-like sweet composition having anti-syringe properties, anti-caking properties, and anti-caking properties. The present invention relates to a stable pasty sweet composition that has excellent shape retention (prevention of tearing) and can withstand long-term storage, and the pasty sweet composition of the present invention is particularly suitable for use as a confectionery material.
従来、ペースト状甘味組成物としては、砂糖、
転化糖、無機塩類の組合せ（特公昭44−358号公
報）、砂糖、界面活性物質の組合せ（特公昭42−
3807号公報）、高濃度糖類（水アメ、液糖等）、キ
サンタンガムの組合せ（特公昭58−864号公報）
からなるもの等がある。
Conventionally, pasty sweet compositions include sugar,
Combination of invert sugar and inorganic salts (Japanese Patent Publication No. 358 of 1973), Combination of sugar and surfactant (Japanese Patent Publication No. 1977-358)
3807 Publication), a combination of highly concentrated sugars (starz syrup, liquid sugar, etc.), and xanthan gum (Special Publication No. 1986-864)
There are some things consisting of.
〔本発明が解決しようとする問題点〕
上述の従来のペースト状甘味組成物は、離水防
止、耐固結性、及び保形性等の経時安定性の面で
欠点を有し、また、その製造に際し、糖液の濃
縮、泡立てのための撹拌等に非常に手間がかか
り、さらに、粘度の温度依存性が大きいものもあ
り、応用分野が限定されるという欠点も有する。[Problems to be solved by the present invention] The above-mentioned conventional pasty sweet compositions have drawbacks in terms of stability over time such as syneresis prevention, caking resistance, and shape retention. During production, concentrating the sugar solution, stirring for foaming, etc. are very time-consuming, and the viscosity of some products is highly temperature dependent, which limits the field of application.
例えば、特公昭44−358号公報に記載されてい
る発明では、クリーム状半流動性砂糖を製造する
際、原料糖液を濃縮する時の加熱温度によつて生
成砂糖が固結したり、逆に離水したりして、加工
操作の困難性を有する上、転化糖による分解着色
するおそれもある。 For example, in the invention described in Japanese Patent Publication No. 44-358, when producing creamy semi-fluid sugar, the heating temperature when concentrating the raw sugar solution may cause the produced sugar to solidify or vice versa. In addition to making processing difficult due to syneresis, there is also the risk of decomposition and coloring due to invert sugar.
従つて、本発明の目的は、缶等に入れて常温に
て長期保存しても、離水したり或いは固結したり
することがなく（離水防止及び耐固結性に優れて
いる）、且つ保形性（泣き防止）に優れ、製造が
簡単で長期間に亘つて安定な白色のペースト状甘
味組成物を提供することにある。 Therefore, the object of the present invention is to prevent syneresis or caking even when stored in a can or the like at room temperature for a long period of time (excellent syneresis prevention and caking resistance); To provide a white paste-like sweet composition that has excellent shape retention (prevention of weeping), is easy to produce, and is stable over a long period of time.
本発明者等は、種々検討した結果、砂糖及び水
に特定のDE値を有するデキストリンを特定量配
合した白色のペースト状甘味組成物が前記目的を
達成するものであることを知見した。
As a result of various studies, the present inventors have found that a white paste-like sweet composition in which a specific amount of dextrin having a specific DE value is blended with sugar and water achieves the above object.
本発明は、上記知見に基づきなされたもので、
砂糖、DE値（固形分に対する直接還元糖の割合）
が２〜26であるデキストリン及び水とからなり、
それらの配合比が砂糖40〜73重量％、デキストリ
ン50〜７重量％、及び水10〜20重量％で、白色の
ペースト状であることを特徴とするペースト状甘
味組成物を提供するものである。 The present invention was made based on the above findings, and
Sugar, DE value (ratio of direct reducing sugar to solid content)
is 2 to 26 and water,
The present invention provides a paste-like sweet composition characterized in that the blending ratio thereof is 40 to 73% by weight of sugar, 50 to 7% by weight of dextrin, and 10 to 20% by weight of water, and the composition is in the form of a white paste. .
以下、本発明のペースト状甘味組成物について
詳述する。 Hereinafter, the pasty sweet composition of the present invention will be explained in detail.
本発明の組成物の構成成分である砂糖として
は、作業性を考慮して溶解性の良い顆粒状砂糖、
もしくは〓糖粉糖を用いるのが好ましく、また、
その配合比は40〜73重量％である。尚、顆粒状砂
糖に相当するものとして市販品ではフロストシユ
ガー（日新製糖(株)製：商品名）がある。 The sugar that is a component of the composition of the present invention includes granulated sugar with good solubility in consideration of workability,
Alternatively, it is preferable to use powdered sugar, and
The blending ratio is 40 to 73% by weight. A commercially available product equivalent to granulated sugar is Frosted Sugar (trade name, manufactured by Nisshin Sugar Co., Ltd.).
また、本発明の組成物の構成成分であるデキス
トリンは、DE値（固形分に対する直接還元糖の
割合）が２〜26の範囲にある好ましくは粉末状の
ものであり、また、その配合比は50〜７重量％で
ある。DE値が２未満のデキストリンもしくはDE
値が27以上のデキストリンを使用した場合は、貯
蔵中に離水が生じ、本発明のペースト状甘味組成
物は得られない。 Further, the dextrin that is a component of the composition of the present invention is preferably in powder form with a DE value (ratio of direct reducing sugar to solid content) in the range of 2 to 26, and the blending ratio is It is 50-7% by weight. Dextrin or DE with DE value less than 2
If a dextrin with a value of 27 or more is used, syneresis occurs during storage, and the pasty sweet composition of the present invention cannot be obtained.
また、砂糖、デキストリン、及び水の配合比が
それぞれ40〜73重量％、50〜７重量％、及び10〜
20重量％を外れた場合は何れも本発明のペースト
状甘味組成物は得られない。 In addition, the blending ratios of sugar, dextrin, and water are 40 to 73% by weight, 50 to 7% by weight, and 10 to 10% by weight, respectively.
If the amount exceeds 20% by weight, the pasty sweet composition of the present invention cannot be obtained.
即ち、砂糖の配合比が40重量％より少ないと保
形性が劣り、73重量％より多いと離水防止及び耐
固結性が劣る。また、デキストリンの配合比が50
重量％より多いと保形性が劣り、７重量％より少
ないと離水防止及び耐固結性が劣る。さらに、水
の配合比が10重量％より少ないと耐固結性が劣
り、20重量％より多いと離水防止及び保形性が劣
る。 That is, when the blending ratio of sugar is less than 40% by weight, shape retention is poor, and when it is more than 73% by weight, syneresis prevention and caking resistance are poor. In addition, the blending ratio of dextrin is 50
If it is more than 7% by weight, the shape retention will be poor, and if it is less than 7% by weight, the water separation prevention and caking resistance will be poor. Furthermore, if the blending ratio of water is less than 10% by weight, the caking resistance will be poor, and if it is more than 20% by weight, the water separation prevention and shape retention will be poor.
上述の本発明のペースト状甘味組成物は、例え
ば、以下の方法によつて製造することができる。 The pasty sweet composition of the present invention described above can be produced, for example, by the following method.
即ち、まず所定量の砂糖とデキストリンを単純
混合しておき、次いでこの混合物に所定量の湯水
を添加し、加温（通常、80℃以下）しながらペー
スト状になるまで撹拌機で混合することによつて
容易に本発明のペースト状甘味組成物を製造でき
る。 That is, first, a predetermined amount of sugar and dextrin are simply mixed, then a predetermined amount of hot water is added to this mixture, and the mixture is mixed with a stirrer while heating (usually below 80°C) until it becomes a paste. The pasty sweet composition of the present invention can be easily produced by the above method.
尚、本発明のペースト状甘味組成物には、必要
に応じて、香料、着色料、有機酸等を適宜添加す
ることができ、また、必要に応じて、マーガリ
ン、シヨートニング等の油脂類や乳化剤を少量添
加し、製菓素材として用いる。 Incidentally, fragrances, coloring agents, organic acids, etc. can be added to the paste-like sweet composition of the present invention as necessary, and oils and fats such as margarine, shotonening, etc. and emulsifiers can be added as necessary. A small amount is added and used as a confectionery ingredient.
以下に本発明の実施例を例示するが、本発明は
これらに限定されるものではない。
Examples of the present invention are illustrated below, but the present invention is not limited thereto.
実施例 １
顆粒状砂糖（フロストシユガー：日新製糖(株)
製）61重量部とデキストリン（パインデツクス
＃100：DE値２〜５、松谷化学工業(株)製）22重量
部を予め単純混合しておき、この混合物に湯水17
重量部を添加し、70〜80℃位に保持しながら十分
撹拌し、白色のペースト状甘味組成物を得た。Example 1 Granular sugar (frosted sugar: Nisshin Sugar Co., Ltd.)
(manufactured by Matsutani Chemical Industry Co., Ltd.) and 22 parts by weight of dextrin (Pinedex #100: DE value 2 to 5, manufactured by Matsutani Chemical Industry Co., Ltd.) are mixed in advance, and this mixture is mixed with 17 parts by weight of hot water.
Parts by weight were added and thoroughly stirred while maintaining the temperature at about 70 to 80°C to obtain a white pasty sweet composition.
実施例 ２
顆粒状砂糖（フロストシユガー：日新製糖(株)
製）64重量部とデキストリン（パインデツクス
＃１：DE値11±１、松谷化学工業(株)製）19重量
部を予め単純混合しておき、この混合物に湯水17
重量部を添加し、70〜80℃位に保持しながら十分
撹拌し、白色のペースト状甘味組成物を得た。Example 2 Granular sugar (frosted sugar: Nissin Sugar Co., Ltd.)
(manufactured by Matsutani Chemical Industry Co., Ltd.) and 19 parts by weight of dextrin (Pinedex #1: DE value 11±1, manufactured by Matsutani Chemical Industry Co., Ltd.) are mixed in advance, and this mixture is poured with 17 parts by weight of hot water.
Parts by weight were added and sufficiently stirred while maintaining the temperature at about 70 to 80°C to obtain a white paste-like sweet composition.
実施例 ３
純〓糖粉糖55重量部とデキストリン〔NSD（特
殊デキストリン）：DE値８〜10、日本資糧工業(株)
製〕28重量部を予め単純混合しておき、この混合
物に湯水17重量部を添加し、70〜80℃位に保持し
ながら十分撹拌し、白色のペースト状甘味組成物
を得た。Example 3 55 parts by weight of pure powdered sugar and dextrin [NSD (special dextrin): DE value 8 to 10, Nippon Shiryo Kogyo Co., Ltd.]
17 parts by weight of hot water were added to this mixture, and the mixture was thoroughly stirred while maintaining the temperature at about 70 to 80°C to obtain a white paste-like sweet composition.
上記実施例１〜３で得られたペースト状甘味組
成物は、何れも、常温にて長期保存しても、離水
したり或いは固結したりすることがなく、且つダ
レたりすることもなく（保形性が良い）、長期間
に亘つて安定なペースト状を保持していた。 All of the paste-like sweet compositions obtained in Examples 1 to 3 above do not cause syneresis or solidification, and do not sag ( It had good shape retention) and maintained a stable paste form for a long period of time.
比較例 １
顆粒状砂糖（フロストシユガー：日新製糖(株)
製）70重量部とデキストリン（パインデツクス
＃３：DE値40±２、松谷化学工業(株)製）13重量
部を予め単純混合しておき、この混合物に湯水17
重量部を添加し、70〜80℃位に保持しながら十分
撹拌し、白色のペースト状甘味組成物を得た。Comparative Example 1 Granular sugar (frosted sugar: Nissin Sugar Co., Ltd.)
(manufactured by Matsutani Chemical Industry Co., Ltd.) and 13 parts by weight of dextrin (Pinedex #3: DE value 40 ± 2, manufactured by Matsutani Chemical Industry Co., Ltd.) are mixed in advance, and this mixture is poured with 17 parts by weight of hot water.
Parts by weight were added and sufficiently stirred while maintaining the temperature at about 70 to 80°C to obtain a white paste-like sweet composition.
比較例 ２
顆粒状砂糖（フロストシユガー：日新製糖(株)
製）80重量部とデキストリン（パインデツクス
＃２：DE値25±１、松谷化学工業(株)製）３重量
部を予め単純混合しておき、この混合物に湯水17
重量部を添加し、70〜80℃位に保持しながら十分
撹拌し、白色のペースト状甘味組成物を得た。Comparative Example 2 Granular sugar (frosted sugar: Nissin Sugar Co., Ltd.)
(manufactured by Matsutani Chemical Industry Co., Ltd.) and 3 parts by weight of dextrin (Pinedex #2: DE value 25 ± 1, manufactured by Matsutani Chemical Industry Co., Ltd.) are mixed in advance, and this mixture is heated with hot water for 17 hours.
Parts by weight were added and sufficiently stirred while maintaining the temperature at about 70 to 80°C to obtain a white paste-like sweet composition.
上記比較例１及び２で得られたペースト状甘味
組成物は、何れも、常温保存にて離水が生じ、経
時安定性の劣るものであつた。 Both of the pasty sweet compositions obtained in Comparative Examples 1 and 2 exhibited syneresis when stored at room temperature, and had poor stability over time.
本発明の白色のペースト状甘味組成物は、缶等
に入れて常温にて長期保存しても、離水したり或
いは固結したりすることがなく（離水防止及び耐
固結性に優れている）、且つ保形性（泣き防止）
に優れ、製造が簡単で長期間に亘つて安定なもの
で、特に製菓素材例えば、パン、ドーナツツ及び
ケーキ等への白がけ（アイシング）処理用素材と
して好適に利用される。
The white paste-like sweet composition of the present invention does not cause syneresis or caking even when stored in a can or the like at room temperature for a long period of time (it has excellent syneresis prevention and caking resistance). ), and shape retention (prevents tearing)
It has excellent properties, is easy to produce, and is stable over a long period of time, and is particularly suitable for use as a material for whitening (icing) confectionery materials such as bread, donuts, cakes, etc.
Claims (1)
割合）が２〜26であるデキストリン及び水とから
なり、それらの配合比が砂糖40〜73重量％、デキ
ストリン50〜７重量％、及び水10〜20重量％で、
白色のペースト状であることを特徴とするペース
ト状甘味組成物。 ２ 砂糖が顆粒状砂糖又は粉糖である特許請求の
範囲第１項記載のペースト状甘味組成物。[Claims] 1. Consisting of sugar, dextrin with a DE value (ratio of direct reducing sugar to solid content) of 2 to 26, and water, the blending ratio of which is 40 to 73% by weight of sugar and 50 to 7% of dextrin. wt%, and water 10-20 wt%,
A pasty sweet composition characterized in that it is a white paste. 2. The pasty sweet composition according to claim 1, wherein the sugar is granulated sugar or powdered sugar.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60241838A JPS62100300A (en) | 1985-10-29 | 1985-10-29 | Pasty sweetener composition |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60241838A JPS62100300A (en) | 1985-10-29 | 1985-10-29 | Pasty sweetener composition |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS62100300A JPS62100300A (en) | 1987-05-09 |
| JPH0328177B2 true JPH0328177B2 (en) | 1991-04-18 |
Family
ID=17080249
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP60241838A Granted JPS62100300A (en) | 1985-10-29 | 1985-10-29 | Pasty sweetener composition |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS62100300A (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2578641B2 (en) * | 1988-06-02 | 1997-02-05 | ハウス食品株式会社 | Icing composition and method for producing icing composition |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5012273A (en) * | 1973-06-01 | 1975-02-07 |
-
1985
- 1985-10-29 JP JP60241838A patent/JPS62100300A/en active Granted
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5012273A (en) * | 1973-06-01 | 1975-02-07 |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS62100300A (en) | 1987-05-09 |
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