JPS5831178B2 - Method for producing solid ramune confectionery with increased cooling sensation - Google Patents
Method for producing solid ramune confectionery with increased cooling sensationInfo
- Publication number
- JPS5831178B2 JPS5831178B2 JP55084382A JP8438280A JPS5831178B2 JP S5831178 B2 JPS5831178 B2 JP S5831178B2 JP 55084382 A JP55084382 A JP 55084382A JP 8438280 A JP8438280 A JP 8438280A JP S5831178 B2 JPS5831178 B2 JP S5831178B2
- Authority
- JP
- Japan
- Prior art keywords
- ramune confectionery
- glucose
- cooling sensation
- increased cooling
- confectionery
- 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
Links
- 235000009508 confectionery Nutrition 0.000 title claims description 13
- 238000004519 manufacturing process Methods 0.000 title claims description 8
- 239000007787 solid Substances 0.000 title claims description 6
- 230000035597 cooling sensation Effects 0.000 title claims description 3
- 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 11
- 239000008103 glucose Substances 0.000 claims description 11
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 10
- 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 8
- 150000005846 sugar alcohols Chemical class 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 5
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 5
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 5
- 229920000084 Gum arabic Polymers 0.000 claims description 4
- 229920002472 Starch Polymers 0.000 claims description 4
- 239000000205 acacia gum Substances 0.000 claims description 4
- 235000010489 acacia gum Nutrition 0.000 claims description 4
- 239000008107 starch Substances 0.000 claims description 4
- 235000019698 starch Nutrition 0.000 claims description 4
- 238000004040 coloring Methods 0.000 claims description 3
- 235000015203 fruit juice Nutrition 0.000 claims description 3
- 150000007524 organic acids Chemical class 0.000 claims description 3
- 239000002994 raw material Substances 0.000 claims description 3
- 238000000465 moulding Methods 0.000 claims description 2
- 241000978776 Senegalia senegal Species 0.000 claims 1
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 9
- 239000008187 granular material Substances 0.000 description 5
- 230000008901 benefit Effects 0.000 description 4
- 244000215068 Acacia senegal Species 0.000 description 3
- 230000035807 sensation Effects 0.000 description 3
- 235000019615 sensations Nutrition 0.000 description 3
- 229920002261 Corn starch Polymers 0.000 description 2
- 239000008120 corn starch Substances 0.000 description 2
- 229940099112 cornstarch Drugs 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 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 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- XMGQYMWWDOXHJM-UHFFFAOYSA-N limonene Chemical compound CC(=C)C1CCC(C)=CC1 XMGQYMWWDOXHJM-UHFFFAOYSA-N 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000000314 lubricant Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000007968 orange flavor Substances 0.000 description 1
- 239000000600 sorbitol Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Landscapes
- Confectionery (AREA)
Description
【発明の詳細な説明】
この発明はブドウ糖又はブドウ糖と粉末糖アルコールを
主原料として使用するので食した時に頗るされやかな清
涼感を増強した魅力的な固形ラムネ菓子を提供しようと
するものである。[Detailed Description of the Invention] This invention aims to provide an attractive solid ramune confectionery that uses glucose or glucose and powdered sugar alcohol as the main raw materials, thereby enhancing the refreshing and refreshing feeling when eaten. .
従来市販されているラムネ菓子においては主として砂糖
を使用しているためラムネ菓子の生命ともいわれている
溶けくちが悪い点と清涼感に乏しい欠陥があった。Traditionally, commercially available ramune confectionery mainly uses sugar, which has the drawbacks of poor meltability and lack of refreshing sensation, which are said to be the lifeblood of ramune confectionery.
この発明においては上記のような諸欠陥を除去して清涼
感を著しく増強したラムネ菓子を得られるように工夫し
た新しい製広に関するものである。The present invention relates to a new ramune confectionery devised to eliminate the above-mentioned defects and provide a ramune confectionery with a significantly enhanced refreshing sensation.
即ち、ブドウ糖又はブドウ糖と粉末糖アルコールを主原
料とし、これに澱粉、アラビヤガム、果汁、有機酸、重
曹を適量宛混合攪拌した物質に少量の香料及び着色料を
添加して打錠機にかけ任意の形状に成型することを特徴
とする固形ラムネ菓子の製造方法である。That is, the main raw materials are glucose or glucose and powdered sugar alcohol, and appropriate amounts of starch, gum arabic, fruit juice, organic acid, and baking soda are mixed and stirred, a small amount of flavoring and coloring is added, and the mixture is put into a tablet machine and made into any desired form. This is a method for producing a solid ramune confectionery characterized by molding it into a shape.
従来よりブドウ糖、糖アルコール（ソルビトール）が砂
糖より溶解熱が犬であることは知られている。It has long been known that glucose and sugar alcohols (sorbitol) have a higher heat of dissolution than sugar.
又甘味も砂糖がブドウ糖、糖アルコールよりも甘い為に
倦厭されがちであった。Also, because sugar is sweeter than glucose or sugar alcohol, people tended to dislike it.
それを緩和するために澱粉を比較的に多く使用すれば粉
つぽさが生ずる。If a relatively large amount of starch is used to alleviate this, powderiness will occur.
又価格も砂糖に比して低廉である。更にはフ下つ糖、粉
末糖アルコールを使用することにより砂糖を使用したも
のよりも製造工程中の打錠の際型離れが良く形が崩れな
いという利点があり生産能率も良くなる。It is also cheaper than sugar. Furthermore, the use of sucrose and powdered sugar alcohol has the advantage that the tablets are easier to release from the mold and do not lose their shape when compressed during the manufacturing process than those using sugar, resulting in improved production efficiency.
尚、混合物質中の果汁、有機酸、重曹等の適量配合によ
り得られた製品は今１でにない清涼感の強いラムネ菓子
か得られるものである。The product obtained by adding appropriate amounts of fruit juice, organic acid, baking soda, etc. in the mixed substance is a ramune confectionery with a uniquely refreshing sensation.
次にこの発明の実施例を次に挙げて説明する。Next, embodiments of the present invention will be described below.
実施例 １
微細に粉砕したブドウ糖３０ｋｇ、コンスター＋（澱粉
）７ｋｇ、クエン酸０．６ ｋｇ、重曹０．１ ｋｇ、
８φアラビヤガム液２５００ｍ１．ンモン香料０．３
ｋｇを用意する。Example 1 Finely ground glucose 30 kg, Constar + (starch) 7 kg, citric acid 0.6 kg, baking soda 0.1 kg,
8φ gum arabic liquid 2500ml1. Nmon fragrance 0.3
Prepare kg.
製造工程としては最初にコーンスターチ７ｋｇをスクリ
ュウ型攪拌器を有するタコツボ型練機に入れ８％のアラ
ビヤガム液２５００ｍ１を少量づつ加えて練り混ぜる。In the manufacturing process, 7 kg of cornstarch is first put into a takotsubo-type kneader equipped with a screw-type stirrer, and 2500 ml of 8% gum arabic solution is added little by little and mixed.
次の工程ではクエン酸０．６ ｋｇ、レモン香料０．３
ｋｇ、ブドウ糖３０ ｋｇ、重曹０．１ｋｇを順次大れ
てよく練り混ぜ均一に混合した材料を造粒機にかけて径
１．３ｍｍの顆粒を作り打錠機にて径１３關厚さ６朋位
の大きさの固形体に成形しこれを乾燥機にかけて６０〜
７０°Ｃで乾燥仕上げするものである。In the next step, 0.6 kg of citric acid and 0.3 kg of lemon flavor are added.
kg, glucose 30 kg, and baking soda 0.1 kg were mixed in order and kneaded well. The uniformly mixed materials were then passed through a granulator to form granules with a diameter of 1.3 mm. Using a tablet machine, the granules were made into granules with a diameter of 13 mm and a thickness of 6 mm. Form it into a solid body of the same size and put it in a dryer for 60~
It is finished by drying at 70°C.
実施例 ２
ブドウ糖８０ｋｇ、粉末糖アルコール２０ｋｇ（共に微
細に粉砕したもの）コーンスターチ１０ｋｇ。Example 2 80 kg of glucose, 20 kg of powdered sugar alcohol (both finely ground), and 10 kg of cornstarch.
クエン酸１．８ ｋｇ、粉末テキストリン１ｋｇ、合成
着色料食用葉５号少量、水８１をよく練り混ぜて造粒機
にかけて径１．３ｍｍ、長さ２〜３１ｎ７Ｉｌの顆粒を
作りよく乾燥して水分８％以下にする。Mix 1.8 kg of citric acid, 1 kg of powdered Textrin, a small amount of synthetic coloring edible leaf No. 5, and 81 parts of water, put it in a granulator, make granules with a diameter of 1.3 mm and a length of 2 to 31 n7 Il, and dry thoroughly. Keep the moisture content below 8%.
以上のようにして出来た顆粒１００ｋｇにオレンジ香料
１ ｋｇ、滑沢剤１ｋｇを混合機で充分に混合した後、
乾式打錠機で打錠して径１８間、厚さ５ｍｍ位に仕上げ
るものである。After thoroughly mixing 100 kg of the granules made in the above manner with 1 kg of orange flavor and 1 kg of lubricant in a mixer,
The tablets are compressed using a dry tablet press to a diameter of 18 mm and a thickness of approximately 5 mm.
上記のような配合による製造法により作られたラムネ菓
子は従来のこの種の菓子に比較して清涼感が強く而も砂
糖に比して粘度が小さく型離れが良く製品の量産に適し
ている利点の外に甘味を抑えて従来品の甘さが強過ぎる
とい５捲厭感を解消する利点がある。Ramune confectionery made using the manufacturing method using the above-mentioned formulation has a stronger cooling sensation than conventional confectionery of this type, and has a lower viscosity than sugar, making it easy to release from the mold and suitable for mass production. In addition to the advantages, it also has the advantage of suppressing the sweetness and eliminating the feeling of dislike caused by the excessive sweetness of conventional products.
尚、着色料、香料、形状等を変えることができるので子
供の嗜好に適した清涼感に富むラムネ菓子を提供できる
実益を具備したものである。In addition, since the coloring agent, flavoring agent, shape, etc. can be changed, it has the practical benefit of providing a refreshing ramune confectionery that is suitable for children's tastes.
Claims (1)
とし、これに澱粉、アラビヤガム、果汁、有機酸、重曹
を適量に混合攪拌した物質に少量の香料及び着色料を添
加して打錠機にかけ任意の形状に成型することを特徴と
する清涼感を増大した固形ラムネ菓子の製造方法。1 The main raw materials are glucose or glucose and powdered sugar alcohol, and a mixture of appropriate amounts of starch, gum arabic, fruit juice, organic acid, and baking soda is mixed and stirred, a small amount of flavoring and coloring is added, and the mixture is pressed into a tablet machine and shaped into the desired shape. 1. A method for producing a solid ramune confectionery with increased cooling sensation, characterized by molding it into a solid ramune confectionery.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP55084382A JPS5831178B2 (en) | 1980-06-20 | 1980-06-20 | Method for producing solid ramune confectionery with increased cooling sensation |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP55084382A JPS5831178B2 (en) | 1980-06-20 | 1980-06-20 | Method for producing solid ramune confectionery with increased cooling sensation |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS5712954A JPS5712954A (en) | 1982-01-22 |
| JPS5831178B2 true JPS5831178B2 (en) | 1983-07-04 |
Family
ID=13828995
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP55084382A Expired JPS5831178B2 (en) | 1980-06-20 | 1980-06-20 | Method for producing solid ramune confectionery with increased cooling sensation |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS5831178B2 (en) |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| ITMI20020754A1 (en) * | 2002-04-09 | 2003-10-09 | Aboca S P A | EFFERVESCENT COMPOSITIONS CONTAINING DRIED FRUIT JUICES |
| ES2700994T3 (en) * | 2008-02-27 | 2019-02-20 | Intercontinental Great Brands Llc | Multi-region confectionery |
| JP5268806B2 (en) * | 2009-07-09 | 2013-08-21 | 江崎グリコ株式会社 | Ramune confectionery and method for producing the same |
| JP5509787B2 (en) * | 2009-10-29 | 2014-06-04 | ユーハ味覚糖株式会社 | Tablet confectionery |
| JP5904677B2 (en) * | 2014-03-14 | 2016-04-20 | 長谷川香料株式会社 | Process for producing perfume-containing granular composition |
-
1980
- 1980-06-20 JP JP55084382A patent/JPS5831178B2/en not_active Expired
Also Published As
| Publication number | Publication date |
|---|---|
| JPS5712954A (en) | 1982-01-22 |
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