JP2013525314A - エリトリトール及びイソマルトのロゼンジ - Google Patents
エリトリトール及びイソマルトのロゼンジ Download PDFInfo
- Publication number
- JP2013525314A JP2013525314A JP2013505355A JP2013505355A JP2013525314A JP 2013525314 A JP2013525314 A JP 2013525314A JP 2013505355 A JP2013505355 A JP 2013505355A JP 2013505355 A JP2013505355 A JP 2013505355A JP 2013525314 A JP2013525314 A JP 2013525314A
- Authority
- JP
- Japan
- Prior art keywords
- isomalt
- lozenge
- binder
- erythritol
- sweetener
- 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.)
- Pending
Links
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- 235000019414 erythritol Nutrition 0.000 title claims abstract description 43
- 239000004386 Erythritol Substances 0.000 title claims abstract description 36
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- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 title claims abstract description 36
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K20/00—Accessory food factors for animal feeding-stuffs
- A23K20/10—Organic substances
- A23K20/163—Sugars; Polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/38—Sucrose-free products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K40/00—Shaping or working-up of animal feeding-stuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/30—Artificial sweetening agents
- A23L27/33—Artificial sweetening agents containing sugars or derivatives
- A23L27/34—Sugar alcohols
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/20—Agglomerating; Granulating; Tabletting
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Molecular Biology (AREA)
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- Nutrition Science (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
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Abstract
Description
a) 甘味料及び結合剤を滑らかで均質なペーストに混練する工程、
b) 該ペーストを適当な形状物に形成する工程、及び
c) 該形状物を40〜50℃の範囲内の温度で乾燥させる工程、
を含む、該製造方法に関する。
a) 甘味料及び結合剤を滑らかで均質なペーストに混練する工程、
b) 該ペーストを適当な形状物に形成する工程、及び、
c) 該形状物を40〜50℃の範囲の温度で乾燥する工程、
を含む。
a) エリトリトール、イソマルト及び水を滑らかで均質なペーストに混練する工程、
b) 適当な形状物に該ペーストを形成する工程、及び
c) 該形状物を40〜50℃の範囲の温度で乾燥する工程、
によって製造される。
該ロゼンジの製造方法は三つの工程を含でいた。
第一の工程では、C*IsoMaltidex 16502 (Cargill)を水道水中に溶解し、そして透明な溶液が得られるまで沸騰させることによって、70重量%のイソマルト溶液を調製した。この溶液を、その後60℃で貯蔵した。
Hobart(model N50−G)に、甘味料であるZerose(商標) erythritol 16961(Cargill)を910g充填した。
上記の第一の工程で調製したイソマルト溶液の50%をその甘味料に加え、それから3分間混合した。
最後に、イソマルト溶液の残りの50%を加え、再び3分間、滑らかかつ均質なペーストが得られるまで混合した。全部で300mlのイソマルト溶液が添加された。
該ロゼンジの製造方法は三つの工程を含むものであった。
第一の工程では、90%のZerose(商標)erythritol 16961(Cargill)及び10%のC*IsoMalt 16502 (Cargill)を、一緒に、Hobart Mixer(model N50−G)で2分間、フラットビーターを用いて乾燥混合した。
水の残りの50%をそれから加え、その後更に3分間混ぜ合わせた。
比較例3: エリトリトール(Zerose Turbo Milled(26μm)(Cargillより))+ゼラチン溶液(150bl (Rouselot))の10%溶液
実施例4: 90%エリトリトール(Zerose Turbo Milled(26μm)(Cargillより))/10%イソマルトC*IsoMaltidex 16502(33μm、Cargillより)+水
実施例5: 80%エリトリトール(Zerose Turbo Milled(26μm)(Cargillより))/20%イソマルトC*IsoMaltidex 16502(33μm)+水
実施例6: 80%エリトリトール(Zerose Turbo Milled(26μm)(Cargillより))/20%イソマルトC*IsoMaltidex 16502(33μm)+ゼラチン溶液(150bl (Rouselot))の10%溶液
実施例7: 20%エリトリトール(Zerose 16957(26μm)(Cargillより))/80%イソマルトC*IsoMaltidex 16502(Cargillより)+水
ハードボイルドキャンディー(hard boiled candies)を、キャンディークッカー(Candy cooker)で調製した。
ロゼンジ: 実施例3〜6(Hobart)
− ゼラチン150blを、温かい水中に溶解し、溶液を45℃〜60℃で貯蔵する
− エリトリトール又はイソマルトをHobart中に添加する前に、塊を除去するために粉末を篩にかける
− 粉末を1’間、フラットビーターを用いてHobart中で混ぜ合わせる
− 約50molの液体を粉末に加え、更に2’間混ぜ合わせる
− 所望するドウのテクスチャ(=粘着性のない均質なドウ)が得られるまで液体を加える
− ドウをHobartから取り出し、更に1’手で混練する
− 約5mmである適当な厚さまでドウを延ばす
− ドウから形状物を打ち抜く
− 水を計量し、キャンディークッカーに入れ置く
− イソマルト及びエリトリトールを温かい水中に入れ置く
− 160℃に煮る
− 鋳型に入れ置く
Erweka type Multicheck 5を適用−Pharmacopoeia(薬局方)7.0の方法2.9.8−錠剤の破砕耐性−一定速度(2.3mm/秒)を適用
Aqualab CX−2(=露点湿度計)を適用
水活性は0.4〜0.5である。
ハードキャンディーの比較例は、非常に硬くて、適用した方法では硬度を測定できない。水活性は0.3を下回る。
ロゼンジのDSC曲線は、融解ピークを示すが、ハードキャンディーのDSC曲線はそのような融解ピークを示さない。
Claims (11)
- 甘味料及び結合剤を含むロゼンジであって、該ロゼンジが、甘味料を少なくとも70%w/w、好ましくは少なくとも80%w/w、より好ましくは甘味料を少なくとも90%w/w含み、そして該結合剤が、イソマルトを含み、好ましくは該結合剤がイソマルトからなることを特徴とすると、上記のロゼンジ。
- 前記甘味料が、エリトリトール、好ましくは100μm以下の平均粒度を有するエリトリトールである、請求項1に記載のロゼンジ。
- 前記甘味料及び結合剤の量が、ロゼンジの乾燥物質に基づいて99/1〜70/30重量%である、請求項1又は2に記載のロゼンジ。
- 前記結合剤がイソマルト、及びゼラチン、カラギーナン、ローカストビーンガム、ペクチン、アルギン酸塩、グアーガム、キサンタンガム、アラビアゴム、でんぷん誘導体及びそれらの二種又は多種の混合物からなる群から選択される親水コロイドである、請求項1〜3のいずれか一つに記載のロゼンジ。
- 前記結合剤が、重量比10/0.5〜10/2のイソマルト及び前記親水コロイドからなる、請求項4に記載のロゼンジ。
- 前記ロゼンジが、水1〜10%、好ましくは2〜8%含む、請求項1〜5のいずれか一つに記載のロゼンジ。
- 前記ロゼンジが、20〜200Nの硬度を有する、請求項1〜6のいずれか一つに記載のロゼンジ。
- a) 甘味料及び結合剤を滑らかで均質なペーストに混練する工程、
b) 該ペーストを適当な形状物に形成する工程、及び
c) 該形状物を40〜50℃の範囲の温度で乾燥させる工程、
を含む、請求項1〜7のいずれか一つに記載のロゼンジの製造方法。 - イソマルト、及びエリトリトールを少なくとも70%w/w、好ましくは少なくとも80%w/w、より好ましくは、エリトリトールを少なくとも90%w/w含んでなる組成物であって、その際、エリトリトール及びイソマルトの量は、組成物の乾燥物質に基づいて99/1〜70/30重量%である、上記の組成物。
- ロゼンジの製造における結合剤としてのイソマルトの使用。
- 食品、飼料、医薬品、化粧料、洗浄剤、肥料又は農薬製品の分野における、請求項1〜7のいずれか一つに記載のロゼンジの使用。
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EP10004121 | 2010-04-19 | ||
EP10004121.9 | 2010-04-19 | ||
PCT/EP2011/001866 WO2011131313A1 (en) | 2010-04-19 | 2011-04-13 | Lozenges of erythritol and isomalt |
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US (1) | US20130034649A1 (ja) |
EP (1) | EP2560500B1 (ja) |
JP (1) | JP2013525314A (ja) |
KR (1) | KR20130065651A (ja) |
CN (1) | CN102834020A (ja) |
BR (1) | BR112012026714A2 (ja) |
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GB2495157A (en) * | 2011-09-20 | 2013-04-03 | Nihon Kraft Foods Ltd | Extruded confectionery comprising filled capillaries |
PL2774487T3 (pl) * | 2013-03-06 | 2018-01-31 | Mueller Vivil Alexander | Guma do żucia w drażetkach z warstwą twardego karmelu |
US10037202B2 (en) | 2014-06-03 | 2018-07-31 | Microsoft Technology Licensing, Llc | Techniques to isolating a portion of an online computing service |
CN105595287B (zh) * | 2016-01-19 | 2020-12-15 | 上海来伊份股份有限公司 | 无添糖坚果仁产品及其加工方法 |
CN108077932A (zh) * | 2016-11-22 | 2018-05-29 | 中国食品发酵工业研究院 | 一种抑制α-葡萄糖苷酶和降低食物GI值的复配糖醇 |
DE102017123932A1 (de) * | 2017-10-13 | 2019-04-18 | sportpraline.com GmbH | Süßware und Herstellverfahren für eine Süßware |
EP3520622B1 (de) | 2018-01-31 | 2020-05-13 | Alexander Müller-Vivil | Zuckerfreies hartdragee |
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JPH07196476A (ja) * | 1991-08-29 | 1995-08-01 | Cerestar Holding Bv | 含糖錠剤 |
JP2002078463A (ja) * | 2000-07-18 | 2002-03-19 | Bolak Co Ltd | 風味を強化した粉末顆粒状エリスリトール甘味料組成物及びそれの製造方法 |
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KR100384395B1 (ko) * | 2000-07-18 | 2003-05-22 | 주식회사 보락 | 에리스리톨 분말과립상 조성물을 센터에 충진한 저 칼로리무설탕 캔디 및 그 제조방법 |
EP1369131A1 (en) * | 2001-03-06 | 2003-12-10 | Kyowa Hakko Kogyo Co., Ltd. | Utilization of spray-dried powder containing sugar alcohol |
FR2846518A1 (fr) * | 2002-10-30 | 2004-05-07 | Roquette Freres | Bonbon sucre cuit sans sucre |
AU2008281850B2 (en) | 2007-07-27 | 2013-10-10 | Cargill, Incorporated | Micronization of polyols |
CN101990404B (zh) * | 2008-02-06 | 2014-08-13 | 西诺米克斯公司 | 增甜剂组合物及其制备方法 |
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- 2011-04-13 KR KR1020127029001A patent/KR20130065651A/ko not_active Application Discontinuation
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JPH07196476A (ja) * | 1991-08-29 | 1995-08-01 | Cerestar Holding Bv | 含糖錠剤 |
JP2002078463A (ja) * | 2000-07-18 | 2002-03-19 | Bolak Co Ltd | 風味を強化した粉末顆粒状エリスリトール甘味料組成物及びそれの製造方法 |
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JPN6014051606; Food Research International Vol.33, 2000, p.41-51 * |
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WO2011131313A1 (en) | 2011-10-27 |
EP2560500A1 (en) | 2013-02-27 |
US20130034649A1 (en) | 2013-02-07 |
EP2560500B1 (en) | 2014-05-14 |
CA2796541A1 (en) | 2011-10-27 |
BR112012026714A2 (pt) | 2015-09-15 |
CN102834020A (zh) | 2012-12-19 |
KR20130065651A (ko) | 2013-06-19 |
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