JPH0147987B2 - - Google Patents

Description

[Detailed description of the invention]

[Industrial Application Field] The present invention relates to a method for producing candi using palatinose. [Prior Art] It has been known that caramel is formed and colored when sugar liquid is boiled down in the production of candi. Caramel formation varies significantly depending on the pH, and when citric acid or the like is added to improve the taste of yellowtail, the caramel formation is significant. In response to the demand for candies that can prevent discoloration and allow desired coloring, a method for preventing discoloration of candies has been proposed. For example, by adding caffeic acid, ferulic acid, esters of these acids, chlorogenic acid, polyphosphates, etc., it is possible to obtain a candy that does not stain at all even when organic acids such as citric acid are added (Japanese Patent Laid-Open No. 57-15147 Publication No.). In the production of candy, citric acid or the like is added at the end of boiling and poured into molds without kneading to obtain transparent candy. (Japanese Unexamined Patent Publication No. 190351/1983). However, the above-mentioned known methods for preventing discoloration have disadvantages in that the browning inhibitor is expensive and is a substance that is not normally used in candies.
In the latter method, since the mixing of organic acids such as citric acid occurs through natural permeation, the manufacturing process requires skill and has the drawback of requiring operators to rely on their intuition depending on the manufacturing scale. [Problems to be solved by the invention] Palatinose used in the present invention is a new disaccharide produced industrially by enzymatically treating sugar.
Although it has a lower sweetness, at around 42% of sugar, it is a sugar that has attracted attention due to its characteristics. Gives heated foods a richer flavor than sugar. (Japanese Unexamined Patent Publication No. 1983-92757). It is a low cariogenic sweetener, and when used in combination with sugar, it inhibits the production of insoluble glucan from sugar, thereby suppressing the cariogenicity of sugar (Japanese Patent Application Laid-Open No. 71377/1983). Attempts have been made to utilize these properties to produce kyandei with low cariogenicity and excellent flavor, but palatinose
Since a dank yellow color was obtained from around 130°C, there was a drawback that it was not possible to achieve the desired coloring. Therefore, the inventors conducted extensive trial research on producing uncolored candy using palatinose, and found that the coloring of palatinose is related to the pH when the solution is boiled, and in the case of sugar candy, the addition of acid It is necessary to shorten the contact time with acid by leaving it as late as possible, but with palatinose, when adding acid and adjusting the pH to 1.5 to 5.0, it is best to boil it down in the coexistence of fermentation. discovered that the coloring of sugar can also be suppressed and completed the present invention. [Object of the Invention] Therefore, the object of the present invention is to provide a method for producing kyandei using palatinose, which has low cariogenicity, excellent flavor, and is free from coloration. Another object is to provide a method for preventing discoloration of candy using palatinose, which does not require any skill and can be easily operated industrially. Another object is to provide a method for producing kyandei using a combination of palatinose and sugar, which is low in caries, has an excellent sweet flavor, and is free from coloration. [Means for solving the problem] In order to achieve the above-mentioned object, in the method for preventing discoloration of yellowtail using palatinose according to the present invention, palatinose or a mixed sugar containing palatinose and sugar or starch syrup or a mixture thereof is used. PH by adding food-grade acidic substances to aqueous solution
The solution is adjusted to 1.5 to 5.0 and boiled down. The mixed sugar is composed of a mixture of 50 parts by weight or more of palatinose and 50 parts by weight or less of sugar, starch syrup, or a mixture thereof. As food-grade acidic substances, organic acids such as citric acid, tartaric acid, succinic acid, malic acid, lactic acid, acetic acid, fumaric acid, phytic acid, and ascorbic acid can be preferably used, and volatile acids such as acetic acid can be used in large amounts. Or supplement as needed during boiling. Examples of acidic substances include organic acid monoglycerides, such as diacetyl tartaric acid monoglyceride, lactic acid monoglyceride, and succinic acid monoglyceride, and these food-grade acidic substances can be used alone or as a mixture of two or more.
These acidic substances are added to the sugar solution at a pH of 1.5 to 5.0, preferably 2.0 to 4.5. The amount of water used is preferably about 40% of the amount of palatinose. Palatinose, sugar, and raw sugar for starch syrup are completely dissolved in this water, and acidic substances are added under control using a PH meter to reach the desired pH. The boiling process of heating and concentrating is then heated to 145°C under normal pressure, and to 150°C when producing Kyanday using the deposit method. Therefore, it can be controlled at the boiling temperature used in conventional candy production. The molten sugar solution that has been boiled can be molded using the usual candy molding methods, such as stamping, rolling, or ball molding. is suitable. Since it is colorless, you can choose your favorite coloring. [Example] Next, the present invention will be specifically explained with reference to Examples. Example 1 Relationship between pH of palatinose solution and coloring of palatinose scan day. To 200 g of palatinose, 35 ml of a specified pH solution of pine kiln buffer (M/5 Na ₂ HPO ₄ , adjusted with M/10 citric acid) was added, and 100 ml of water was added to make a homogeneous solution, and this solution was concentrated by heating to 150°C. Pour the sugar solution into a mold using a deposit method to obtain candy. Take a portion of the solution before boiling the candi, adjust it to a solution with a solid content of 50%, and measure the pH at the time of dissolution. Dissolve Candy in water to make a solution with a solid content of 50% and measure the PH of the molded product. The coloring degree of Kyan Day is 50% solids aqueous solution.
Colorimetric determination was performed at 420 nm. For those with strong coloring,
The concentration was reduced and converted after colorimetric determination. The results are shown in Table 1.

〔Effect of the invention〕

According to the method for preventing discoloration of candi using palatinose according to the present invention, it is possible to provide discoloration-free candi of constant quality at all times in a simple manner, without requiring operator skill, and regardless of the production scale. It is now possible to mix non-pigmented candies with fluorophores, and in light of public knowledge, it can be expected to be a low-cariogenic candidate.

Claims (1)

[Claims] 1. A food-grade acidic substance is added to an aqueous solution of palatinose or mixed sugars containing palatinose and sugar or starch syrup, or a mixture thereof to adjust the pH to 1.5 to 5.0.
A method for producing kyandei using palatinose, characterized by adjusting the solution to 2 Add 50 parts by weight or more of sugar or starch syrup or a mixture thereof to 50 parts by weight or more of Palatinose to make 100%
The method for producing candi using palatinose according to claim 1, wherein mixed saccharides are used in parts by weight. 3. Claim 1 or 3, wherein the food-grade acidic substance is selected from citric acid, tartaric acid, succinic acid, malic acid, lactic acid, acetic acid, fumaric acid, phytic acid, ascorbic acid, organic acid monoglyceride, and mixtures thereof. A method for producing Kyanday using the palatinose described in Section 2. 4. A method for producing candi using palatinose according to any one of claims 1 to 3, wherein the PH is adjusted to 2.0 to 3.5. 5. A method for producing a candy cane using palatinose according to any one of claims 1 to 4, in which a boiled sugar solution is poured into a mold and deposit-molded to obtain a transparent candy that is prevented from coloring. 6. A method for producing candi using palatinose according to claim 5, wherein the boiling temperature is 150°C or less.