JPS6094058A - Chocolate with low cariosity and its preparation - Google Patents
Chocolate with low cariosity and its preparationInfo
- Publication number
- JPS6094058A JPS6094058A JP58204450A JP20445083A JPS6094058A JP S6094058 A JPS6094058 A JP S6094058A JP 58204450 A JP58204450 A JP 58204450A JP 20445083 A JP20445083 A JP 20445083A JP S6094058 A JPS6094058 A JP S6094058A
- Authority
- JP
- Japan
- Prior art keywords
- chocolate
- aspartame
- palatinose
- low
- capsulated
- 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.)
- Granted
Links
Landscapes
- Confectionery (AREA)
- Seasonings (AREA)
Abstract
Description
【発明の詳細な説明】
本発明は新規な甘味料組成物全使用した低う触性チョコ
レートおよびその製造方法に関する。更に詳細には、本
発明はスィートチョコレートまたはミルクチョコレート
に配合さイする砂糖Qこ代えてパラチノース、アスパル
テーム、および還元澱粉分解物および/または還元麦芽
糖水あめ粉末を組合せたものを甘味料として使用するこ
とを特徴とする低う触性(虫歯の発生率の低い)チョコ
レートおよびその製造方法に関する。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a novel low-cariosity chocolate using a whole sweetener composition and a method for producing the same. More specifically, the present invention uses a combination of palatinose, aspartame, and reduced starch decomposition product and/or reduced maltose starch syrup powder as a sweetener instead of sugar Q blended in sweet chocolate or milk chocolate. The present invention relates to a chocolate with low caries properties (low incidence of cavities) and a method for producing the same.
チョコレートは滑らかなI」あたりと独特のノ虱1末に
よって広く消費さイtている菓子であり、ビターチョコ
レート、カカオバター、砂糖、し/チン、香料、更にミ
ルクチョコレートの」も合には粉乳等の乳製品を添加し
て製造されている。チョコレートは多量の砂糖を含有し
ており、しかも食べる際に歯に伺着し比較的長時間口内
に残イf−するので虫歯生成の原因となる食品、即ちう
蝕?i内発11ヒの商い食品である。Chocolate is a widely consumed confectionery due to its smooth texture and unique texture, including bitter chocolate, cocoa butter, sugar, salt, flavoring, and milk powder. It is manufactured by adding dairy products such as Chocolate contains a large amount of sugar, and when you eat it, it sticks to your teeth and remains in your mouth for a relatively long time, making it a food that can cause tooth decay. It is a commercial food with 11 internally generated ingredients.
これまで、チョコレート、特(・て多量の砂糖が配合さ
イtているスィートチョコレートおよびミルクチョコレ
ートの口あたり、甘味および風味を損うことなく「う触
性」を低下させる試みが行われてきたが、いずれも満足
すべき結果が得られなかつた。この原因はチョコレート
への配合に適し、かつ低う触性の甘味料が見出されなか
った為であると考えられる。Until now, attempts have been made to reduce the ``cariousness'' of chocolate, especially sweet chocolate and milk chocolate that contain large amounts of sugar, without impairing the mouthfeel, sweetness, and flavor. However, no satisfactory results were obtained in either case.The reason for this is thought to be that no sweetener suitable for inclusion in chocolate and with low cariogenicity was found.
現在、市販され食品に実際に使用されている低う触性甘
味料としては次のものがあるが、以下に説明するように
チョコレート用甘味料としてはいずれも欠点がある。Currently, there are the following low caries sweeteners that are commercially available and actually used in foods, but all of them have drawbacks as sweeteners for chocolate, as explained below.
う触性は低いが多量に摂取すると下痢を起し易いので、
使用量が制限される。したがって、チョコレートのよう
に多量の砂糖を使うものの代替甘味料としては不適当で
ある。Although it has low cariogenicity, it can easily cause diarrhea if ingested in large quantities.
Usage is limited. Therefore, it is unsuitable as an alternative sweetener for foods that use large amounts of sugar, such as chocolate.
還元澱粉分解物
粘性が高く、チョコレートへの多量の使用は不適当であ
る。The reduced starch decomposition product has a high viscosity and is unsuitable for use in large quantities in chocolate.
フラクト・オリゴ糖
不オシュガー
う触性自体は低いが、砂糖と同様に口中酸産生菌により
酸産生程度が高い欠点がある。Fructo-oligosaccharide sugar has low cariogenic properties, but like sugar, it has the disadvantage of high acid production due to acid-producing bacteria in the mouth.
カップリングシュガー
う触性自体は低いが、吸湿性が高く粉末状になりにくい
のでチョコレートの製造には不適当である。Although coupling sugar itself has low cariosity, it is highly hygroscopic and difficult to form into powder, making it unsuitable for chocolate production.
ポリデキストロース
製造中に混入するクエン酸がJ有されているため多量に
使用すると酸味を与、するため、チョコレートへの使用
は不J当である。また、ソルビトールと同様に多量に摂
取すると下痢を発生するのでチョコレートへの使用は制
限される。但し、う触性は低い。Since polydextrose contains citric acid that is mixed in during the production of polydextrose, it imparts a sour taste when used in large quantities, making it inappropriate for use in chocolate. Also, like sorbitol, ingesting large amounts causes diarrhea, so its use in chocolate is restricted. However, cariogenicity is low.
泉擲
砂糖に比較して低う触性であるが、他のhIJ記低う触
性甘味料に比較すれ1ばう触性の点で問題がある。Although it has a lower caries tactility compared to spring sugar, it has a problem in terms of caries tactility compared to other hIJ low caries tactile sweeteners.
これらの甘味料はそれぞfLに欠点金持つため、これま
で望しい風味および甘味金有し、かつ十分に低う触性で
あるチョコレートが提案されてきたにもかかわらず実用
化されなかった。Each of these sweeteners has disadvantages in fL, and thus chocolates having desirable flavor and sweetness and sufficiently low caries properties have been proposed, but have not been put into practical use.
発明者は抗う触性または低う触性でしかも吸湿性の低い
結晶形として利用でき、更に粉糖と同様に微粉砕が可能
であるパラチノースがチョコレート用甘味料でとして最
適であることを見出した。The inventor found that palatinose, which can be used as a crystalline form with resistant or low caries susceptibility and low hygroscopicity, and which can be pulverized like powdered sugar, is optimal as a sweetener for chocolate. .
パラチノースは多量に摂取しても下痢等の発生を伴わず
、しかも安定であるので低う独往は長期間保持される。Even if palatinose is ingested in large amounts, it does not cause diarrhea or the like, and is stable, so low caries can be maintained for a long period of time.
パラチノースは甘味度が砂糖の約40Xと低いため甘味
を補うためにアスパラテームを添加することを見出した
。Since palatinose has a sweetness level that is approximately 40 times lower than that of sugar, we have found that aspartame is added to compensate for the sweetness.
パラチノースはアミノ酸、ペプチド等と反応して褐変化
を発生するため、ジペプチドであるアスパラテーム(A
PM)と直接に接触することを防止することか好しいこ
とが判明した。したがって、A P Mはパラチノース
との混合前に予じめ還元澱粉分解物、還元麦芽糖水あめ
粉末または両者の組合せを用いて予じめカプセル化して
パラチノースとの反応を防止することが好しい。カプセ
ル化の方法としては両行ヲ温水に浴解し、ホモゲナイザ
ーで均質化した後、噴霧乾燥し、更に細粉砕する通常の
方法で調製できる。細粉砕されたカプセル化APMはコ
ンチェ工程の終了直前にチョコレートビター混合物に添
加し、完全に混練した後、テンパリングを行って製品を
作ることが好しい。Palatinose reacts with amino acids, peptides, etc. to cause browning, so asparatame (A
It has been found that it is preferable to prevent direct contact with PM). Therefore, it is preferable that APM be encapsulated in advance using a reduced starch decomposition product, reduced maltose starch syrup powder, or a combination of both to prevent the reaction with palatinose before mixing with palatinose. Encapsulation can be prepared by the usual method of dissolving the mixture in hot water, homogenizing it with a homogenizer, spray drying it, and pulverizing it finely. Preferably, the finely ground encapsulated APM is added to the chocolate bitter mixture just before the end of the conche process, thoroughly kneaded, and then tempered to form the product.
ミルクチョコレートの製造に際しては乳製品として粉乳
を使用するのが一般的であるが、この場合でもパラチノ
ースの低う触性は維持されることが判っている。When producing milk chocolate, it is common to use powdered milk as a dairy product, and it has been found that the low cariogenicity of palatinose is maintained even in this case.
以下の実施例により本発明を更に詳細に説明する。The invention will be explained in further detail by the following examples.
実施例り
工程I:カプセル化APM甘味料の調製(9%)APM
粉末1.5kl?と還元澱粉分解物15kgとをよく混
合し、次いで混合物を30℃の温水801に添加して良
く混合溶解した。この溶液全ホモゲナイザーにより10
0〜130 kg/cn2の圧力で均質化した。次いで
、回転式ノズルスプレードライヤーによって噴霧乾燥し
、約140メツシユのカプセル化APMせ味料金得た。Example Step I: Preparation of Encapsulated APM Sweetener (9%) APM
1.5kl of powder? and 15 kg of the reduced starch decomposition product were thoroughly mixed, and then the mixture was added to 30° C. hot water 801 and thoroughly mixed and dissolved. This solution was completely homogenized for 10
Homogenization was performed at a pressure of 0 to 130 kg/cn2. Then, it was spray-dried using a rotary nozzle spray dryer to obtain about 140 meshes of encapsulated APM paste.
工程■:チョコレートの製造
パラチノース25ゆをジェットミルで微粉砕してその平
均粒径を5〜10μとし、これを還元澱粉分解物2 ’
5 kgと共にリボンブレンダーで15分間良く混合し
た。Process ■: Production of chocolate 25 g of Palatinose is finely pulverized with a jet mill to have an average particle size of 5 to 10 μm, and this is converted into reduced starch decomposition product 2'
5 kg in a ribbon blender for 15 minutes.
この混合物のうち45に9にとり、ビターチョコレート
30kgおよび粉砕したマルチトール15kgラミキサ
−に入れ50〜60℃で約2時間混纏した。Part 45 of this mixture was placed in a ram mixer containing 30 kg of bitter chocolate and 15 kg of crushed maltitol, and mixed at 50 to 60°C for about 2 hours.
この混練物全史に7本ロールのレファイナーで微粒化し
た。混合物は下段ロールから順次上段ロールへ移行し、
最終的シては全粒子が15μ以下に微粒化された。The entire kneaded material was finely granulated using a seven-roll refiner. The mixture is sequentially transferred from the lower roll to the upper roll,
In the final stage, all the particles were atomized to 15 μm or less.
得られた微粒化生地全コンチェに移し、カカオバター1
0に9およびレシチン1.5kg1添加して50〜70
℃で約48時間練り上げた。Transfer the resulting micronized dough to a whole conche and add 1 part cocoa butter.
0 to 9 and lecithin 1.5kg1 added to 50-70
The mixture was kneaded at ℃ for about 48 hours.
前記工程■で得たカプセル化微粒子APM 15kg全
コンチェ工程終 約30分前にチョコレート組成物に添
加し、適量のバニラ香料に%添加した。About 30 minutes before the end of the entire conche process, 15 kg of the encapsulated fine particles of APM obtained in step ① were added to the chocolate composition, and added to an appropriate amount of vanilla flavor.
コンチェ工程の終了後、自動テンパリング装置により2
9〜81℃でテンバリングを行い、次いで成型、冷却し
て板状スイートチョコレート金得た。After the conche process is finished, an automatic tempering device is used to
Tempering was performed at 9 to 81°C, followed by molding and cooling to obtain a plate-shaped sweet chocolate gold.
実施例2
工程■:カプセル化A P M甘味料の調製(A P
M5%)
APMO,75kgと還元#粉分解物15kgを用い実
施例1の工程■と同様にして得だ噴霧乾燥粉末を更に微
粉砕して150〜200メツンユの粒径を持つAPM粉
末を得だ。Example 2 Step ■: Preparation of encapsulated A P M sweetener (A P
Using 75 kg of APMO (M5%) and 15 kg of the reduced #powder decomposition product, the obtained spray-dried powder was further finely pulverized in the same manner as in step ① of Example 1 to obtain APM powder having a particle size of 150 to 200 Metsuyu. .
■程■:ミルクチョコレートの製造
ビターチョコレー) 30 kg、微粉砕パラチノース
(15〜20μ)35kgおよび全脂粉乳22kg全実
施例1と同様によく混練し、レファイナーで微粒化を行
い、更にカカオバター10kgおよびレシチン1.5’
kgと共にコンチェ工程Vこ付し、更に前記工程Iで調
製したカプセル化A P M 5 kgおよび適量のバ
ニラ香料を用い、テンパリングおよび成型、冷却を行っ
て板状ミルクチョコレート金得た。■Production■: Production of milk chocolate (Bitter chocolate) 30 kg, 35 kg of finely ground Palatinose (15-20μ) and 22 kg of whole milk powder. Knead well in the same manner as in Example 1, finely refine with a refiner, and further add 10 kg of cocoa butter. and lecithin 1.5'
5 kg of the encapsulated APM prepared in the above step I and an appropriate amount of vanilla flavor were tempered, molded, and cooled to obtain a plate-shaped milk chocolate gold.
比較例
パラチノースを微粉砕して300メツンユの平均粒径に
しだ。このパラチノース100 kg、ビターチョコレ
ー)90kg、カカオバター42kg、レシチン201
;g、全脂粉乳100kgを混合機に入イ”L、45℃
でlO分間混合して均一なペーストとした。Comparative Example Palatinose was pulverized to an average particle size of 300 metric tons. Palatinose 100 kg, bitter chocolate) 90 kg, cocoa butter 42 kg, lecithin 201 kg
;g、Put 100kg of whole milk powder into the blender"L、45℃
and mixed for 10 minutes to form a homogeneous paste.
得うしたペーストを5段ロールのレファイナーに2回通
して組成物を微粒化した。更にカカオ・(ター30kg
k添加しヤコンチェング全72時間行い、実施例1と同
様にテンパリング、成型、冷却を行って板状ミルクチョ
コレートを得た。The resulting paste was passed twice through a five-roll refiner to atomize the composition. Furthermore, cacao (30kg)
After adding K, yaconching was performed for a total of 72 hours, and tempering, molding, and cooling were performed in the same manner as in Example 1 to obtain a plate-shaped milk chocolate.
各実施例および比較例で得たチョコレートについてパネ
ルテストヲ行い次の結果全書た。A panel test was conducted on the chocolates obtained in each Example and Comparative Example, and the following results are listed in full.
Claims (1)
(ロ)アスパラテームおよび(ハ)還元澱粉分解物及び
/または還元麦芽糖水あめ粉末音用いることを特徴とす
る低う触性チョコレート。 2)(イ)アスパラテームに還元澱粉分解物及び/又は
還元麦芽糖水あめ粉末を水に混合溶解した後、乾燥微粉
末化し、 (ロ)パラチノース金微粉細化した後にビターチョコレ
ートと混合し、 (ハ)上記(イ)および(ロ)で得た成分とチョコレ−
1・に必要な他の成分とを混線し、成形することことか
らなる低う触性チョコレートの製造方法。[Claims] 1) As a sweetener for chocolate (a) Palatinose;
A low caries chocolate characterized by using (b) aspartame and (c) reduced starch decomposition product and/or reduced maltose starch syrup powder. 2) (a) Aspartame is mixed and dissolved with reduced starch decomposition product and/or reduced maltose starch syrup powder in water, and then dried and pulverized, (b) Palatinose gold is pulverized and then mixed with bitter chocolate, (c) ) Ingredients and chocolate obtained in (a) and (b) above
1. A method for producing low caries chocolate, which comprises mixing with other ingredients necessary for step 1 and molding.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP58204450A JPS6094058A (en) | 1983-10-31 | 1983-10-31 | Chocolate with low cariosity and its preparation |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP58204450A JPS6094058A (en) | 1983-10-31 | 1983-10-31 | Chocolate with low cariosity and its preparation |
Publications (2)
Publication Number | Publication Date |
---|---|
JPS6094058A true JPS6094058A (en) | 1985-05-27 |
JPH0449979B2 JPH0449979B2 (en) | 1992-08-13 |
Family
ID=16490724
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP58204450A Granted JPS6094058A (en) | 1983-10-31 | 1983-10-31 | Chocolate with low cariosity and its preparation |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPS6094058A (en) |
Cited By (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS61224935A (en) * | 1985-03-28 | 1986-10-06 | Kanebo Shokuhin Kk | Heat-resistant chocolate |
US4749575A (en) * | 1983-10-03 | 1988-06-07 | Bio-Dar Ltd. | Microencapsulated medicament in sweet matrix |
EP0317917A2 (en) * | 1987-11-25 | 1989-05-31 | Südzucker Aktiengesellschaft Mannheim/Ochsenfurt | Process for the production of sugar-free, dietetic and/or dent-preserving chocolates |
WO1991000691A1 (en) * | 1989-07-13 | 1991-01-24 | Fuji Oil Company, Limited | Method of producing food using chocolate and chocolate used therefor |
US5017392A (en) * | 1988-12-14 | 1991-05-21 | Eskimo Pie Corporation | Sugar free chocolate coating |
US5244690A (en) * | 1990-11-22 | 1993-09-14 | Cerestar Holding B.V. | Process for the production of chocolate |
JPWO2012121327A1 (en) * | 2011-03-08 | 2014-07-17 | 株式会社明治 | Baked confectionery |
-
1983
- 1983-10-31 JP JP58204450A patent/JPS6094058A/en active Granted
Cited By (10)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US4749575A (en) * | 1983-10-03 | 1988-06-07 | Bio-Dar Ltd. | Microencapsulated medicament in sweet matrix |
JPS61224935A (en) * | 1985-03-28 | 1986-10-06 | Kanebo Shokuhin Kk | Heat-resistant chocolate |
JPH0378974B2 (en) * | 1985-03-28 | 1991-12-17 | Kanebo Foods | |
EP0317917A2 (en) * | 1987-11-25 | 1989-05-31 | Südzucker Aktiengesellschaft Mannheim/Ochsenfurt | Process for the production of sugar-free, dietetic and/or dent-preserving chocolates |
US4980189A (en) * | 1987-11-25 | 1990-12-25 | Suddeutsche Zucker-Aktiengesellschaft | Process for the manufacture of sucrose-free, dietetic and/or teeth-sparing chocolate |
US5017392A (en) * | 1988-12-14 | 1991-05-21 | Eskimo Pie Corporation | Sugar free chocolate coating |
WO1991000691A1 (en) * | 1989-07-13 | 1991-01-24 | Fuji Oil Company, Limited | Method of producing food using chocolate and chocolate used therefor |
US5244690A (en) * | 1990-11-22 | 1993-09-14 | Cerestar Holding B.V. | Process for the production of chocolate |
JPWO2012121327A1 (en) * | 2011-03-08 | 2014-07-17 | 株式会社明治 | Baked confectionery |
JP5695735B2 (en) * | 2011-03-08 | 2015-04-08 | 株式会社明治 | Baked confectionery |
Also Published As
Publication number | Publication date |
---|---|
JPH0449979B2 (en) | 1992-08-13 |
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