COMPOSITION FOR PREPARING SWEET.

Abstract

The present invention relates to: a composition for preparing a confection, the composition containing saccharides having a degree of polymerization of 2 or less and saccharides having a degree of polymerization of 3 or more, and the composition having a content of the saccharides having a degree of polymerization of 3 or more of 29 parts by weight or more, based on 100 parts by weight of the saccharides having a degree of polymerization of 2 or less, based on dry solids; and a method for preparing a confection using the same. The present invention provides a confection that has improved stickiness and / or cold flow properties.

Description

Composition for making candy

[0001] The present invention relates to a composition for manufacturing candy.

[0002] Candy is a general term for confectionery made from raw materials such as sugar and corn syrup, and comes in various types such as hard candy, jelly, caramel, and yanggaeng. It is manufactured by mixing sugars such as sugar syrup and sugar alcohols as the main ingredients, concentrating them through a heating process, adding auxiliary materials such as organic acids, forming them into a certain shape, and cooling them. It is basically manufactured using a sugar solution containing sugars that provide sweetness.

[0003] Among candies, hard candies, which have a hard texture and take on a certain shape after being manufactured, are made with sugar or corn syrup, which are used as sweeteners to provide sweetness and also affect the final physical properties of the hard candy, and thus have been used as the main ingredients for hard candies. In addition, hard candies made with sugar as the ingredient can have problems due to sugar recrystallization, so a method of manufacturing candies by adding large amounts of corn syrup has been used to compensate for this. However, corn syrup is perceived as a raw material that has a negative impact on health by recent health-conscious consumers, and there is a need for a method of manufacturing candies that utilize other sugars to replace corn syrup and meet consumer needs.

[0004] Hard candy is made by going through a molding and cooling process to form a specific shape, so it must be able to maintain its original, consistent shape without deformation during distribution. However, if hard candy is exposed to an environment with high temperature or high humidity during distribution, it can easily melt. In such cases, the melted hard candy may stick to the inner surface of the packaging that covers the surface of the hard candy or stick to other candies packaged together. Therefore, when a consumer opens the packaging of a hard candy, he or she may feel uncomfortable when separating the candy from the packaging by hand due to the stickiness on the surface of the candy, and there is a problem that it may also be difficult to consume.

[0005] In addition, hard candy is hygroscopic, so when exposed to air, it can absorb moisture and increase in weight, and this characteristic can cause a cold flow phenomenon. Cold flow is a phenomenon in which a change in shape occurs even under low-temperature conditions such as room temperature, even when conditions such as high temperatures are not provided. In hard candy as well, the overall shape can change from the initial shape when manufactured by absorbing moisture in the air at room temperature. Therefore, even if hard candy is initially manufactured in a shape that is easy to hold by hand and convenient to eat, the cold flow phenomenon can cause problems such as difficulty in eating or in some cases, making it impossible to eat.

[0006] In order to solve problems such as stickiness on the surface of the candy and occurrence of cold flow phenomenon, there have been attempts to replace raw materials such as starch syrup or sugar, which are mainly composed of monosaccharides or disaccharides, with sugar alcohols. However, there has been no research or report on the degree of polymerization (DP) value of polysaccharides, the composition ratio according to the degree of polymerization, or the average molecular weight to effectively improve stickiness and cold flow phenomenon.

[0007] Therefore, there is a need to develop a candy that is easier for consumers to consume while maintaining the sweetness of the candy and is good for the health of consumers by improving the phenomenon of the candy surface melting and becoming sticky and the deformation of the candy shape due to the cold flow phenomenon that can occur during the distribution process.

[0008] The present invention aims to provide a composition for manufacturing candy that reduces stickiness on the surface of candy and improves cold flow phenomenon, compared to conventional candy containing corn syrup.

[0009] In addition, the present invention aims to provide a candy having improved surface stickiness and / or cold flow phenomenon, which is manufactured using the composition for manufacturing candy as described above.

[0010] In addition, the present invention aims to provide a method for producing a candy having improved surface stickiness and / or cold flow phenomenon.

[0011] In order to achieve the above object, one aspect of the present invention provides a composition for manufacturing candy, which comprises a sugar having a degree of polymerization of 2 or less and a sugar having a degree of polymerization of 3 or more, and which comprises, based on dry solid content, a sugar having a degree of polymerization of 3 or more in an amount of 29 parts by weight or more for 100 parts by weight of the sugar having a degree of polymerization of 2 or less.

[0012] Another aspect of the present invention provides a candy manufactured using the composition for manufacturing the candy.

[0013] Another aspect of the present invention provides a method for manufacturing candy, comprising the steps of heating and concentrating the composition for manufacturing candy; and shaping and cooling the concentrated resultant product.

[0014] The composition for manufacturing candy provided by the present invention improves the stickiness of the candy surface that can occur during the manufacturing and distribution processes, thereby reducing the phenomenon of the candy sticking to the inner surface of the packaging or to other adjacent candies during distribution. Accordingly, it has the effect of alleviating the unpleasant and uncomfortable tactile sensation that may occur due to stickiness when a consumer removes the packaging and touches the candy to consume it.

[0015] Furthermore, the composition for manufacturing candy of the present invention can improve the cold flow phenomenon, in which candy changes shape even at low temperatures as it absorbs moisture from the air. Therefore, the phenomenon of candy melting and changing shape during distribution even at room temperature is reduced, and the composition allows consumers to consume the candy in its original, finished form, thereby producing candy that is easier to hold and eat by hand.

[0016] Furthermore, by including allulose, a rare sugar with low calories, the sweetness is similar to that of other types of sugar such as sugar, but the calories are lower, which has the advantage of providing a candy that is better for the health of consumers and meets the preferences of recent consumers who prefer low-calorie products.

[0017] However, the effects of the present invention are not limited to the effects mentioned above, and other effects not mentioned will be clearly understood by those skilled in the art from the description below.

[0018] Figure 1a is a graph comparing the force at which a probe touching the surface of a melted candy is removed to confirm the surface stickiness of the candy of Manufacturing Examples 1-1, 1-2 and Comparative Example 1.

[0019] Figure 1b shows the initial photographs of the candies to confirm the cold flow phenomenon of the candies of Manufacturing Examples 1-1, 1-2 and Comparative Example 1, and the photographs taken after exposing them to conditions of 90% humidity and 50°C for 3 hours, and the results are compared.

[0020] Figure 1c is a graph comparing the weight increase measured every 1 hour, 2 hours, and 3 hours after exposing the candy to conditions of 90% humidity and 50°C to confirm the cold flow phenomenon of the candy of Manufacturing Examples 1-1, 1-2, and Comparative Example 1.

[0021] Figure 2a is a graph comparing the force at which a probe touching the surface of a melted candy is removed to confirm the surface stickiness of the candy of Manufacturing Examples 2-1 to 2-4 and Comparative Example 2.

[0022] Figure 2b shows the initial photographs of the candies to confirm the cold flow phenomenon of the candies of Manufacturing Examples 2-1 to 2-4 and Comparative Example 2, and compares the photographs taken after exposing the candies to conditions of 90% humidity and 50°C for 3 hours.

[0023] Figure 2c is a graph comparing the weight increase measured every 1 hour, 2 hours, and 3 hours after exposing the candies to conditions of 90% humidity and 50°C to confirm the cold flow phenomenon of the candies of Manufacturing Examples 2-1 to 2-4 and Comparative Example 2.

[0024] Hereinafter, the present invention will be described in detail.

[0025]

[0026] One aspect of the present invention provides a syrup composition for producing candy.

[0027] The composition for manufacturing candy of the present invention comprises a sugar having a degree of polymerization of 2 or less and a sugar having a degree of polymerization of 3 or more. In addition, the composition for manufacturing candy comprises, based on dry solid content, a sugar having a degree of polymerization of 3 or more in an amount of 29 parts by weight or more per 100 parts by weight of the sugar having a degree of polymerization of 2 or less.

[0028] The term "degree of polymerization (DP)" of the present invention refers to the number of monomer units contained in a polymer chain. In the saccharide of the present invention, the degree of polymerization refers to the number of monosaccharides contained in the saccharide. For example, a saccharide having a degree of polymerization of 2 or less refers to a saccharide having a degree of polymerization of 1 and / or 2, and thus may be a saccharide composed of one monosaccharide or a saccharide in which two monosaccharide molecules are bonded.

[0029] The saccharides having a degree of polymerization of 2 or less include monosaccharides and / or disaccharides. For example, the monosaccharide may be a hexose, and the disaccharide may be two molecules of the monosaccharide linked by a glycosidic bond. The disaccharide in which the monosaccharides are linked may be a combination of monosaccharides of the same type or different types.

[0030] The monosaccharide of the above-mentioned sugar having a polymerization degree of 2 or less may be glucose, fructose, galactose, or a combination thereof, and the disaccharide may be maltose, isomaltose, sucrose, lactose, or a combination thereof.

[0031] Additionally, the sugar having a polymerization degree of 2 or less may include allulose. The above-mentioned saccharide having a polymerization degree of 2 or less may contain allulose in an amount of 5 to 10 parts by weight based on 100 parts by weight of the above-mentioned saccharide having a polymerization degree of 2 or less, for example, 5 parts by weight or more, 5.2 parts by weight or more, 5.5 parts by weight or more, 5.7 parts by weight or more, 6 parts by weight or more, 6.2 parts by weight or more, 6.5 parts by weight or more, 6.7 parts by weight or more, 7 parts by weight or more, 7.2 parts by weight or more, 7.5 parts by weight or more, 7.7 parts by weight or more, 8 parts by weight or more, 8.2 parts by weight or more, 8.5 parts by weight or more, 8.7 parts by weight or more, 9 parts by weight or more, 9.2 parts by weight or more, 9.5 parts by weight or more, 9.7 parts by weight or more, or 10 parts by weight or more and / or 10 parts by weight or less, 9.7 parts by weight or less, 9.5 parts by weight or less, 9.2 parts by weight or more It may be included in an amount of 9 parts by weight or less, 8.7 parts by weight or less, 8.5 parts by weight or less, 8.2 parts by weight or less, 8 parts by weight or less, 7.7 parts by weight or less, 7.5 parts by weight or less, 7.3 parts by weight or less, 7 parts by weight or less, 6.7 parts by weight or less, 6.5 parts by weight or less, 6.2 parts by weight or less, 6 parts by weight or less, 5.7 parts by weight or less, 5.5 parts by weight or less, 5.2 parts by weight or less, or 5 parts by weight or less.

[0032] The above allulose may refer to D-allulose or L-allulose, and is a type of rare sugar also called psicose, a monosaccharide with a sweetness of 70% of that of sugar. Unlike fructose or sugar, it is not metabolized in the human body, so it is characterized by having fewer calories. The allulose included in the composition for manufacturing candy of the present invention is combined with a sugar having a degree of polymerization of 3 or higher as described above, thereby improving the stickiness of the surface of hard candy and improving the cold flow phenomenon, and can maintain a sweetness similar to that of sugar while having fewer calories, so that low-calorie candy can be manufactured. In addition, it has an anti-cariogenic effect on teeth, so it has the effect of reducing the possibility of caries occurring due to candy consumption.

[0033] The above allulose can be synthesized by extraction from natural materials, chemical synthesis, or biological methods using allulose epimerase. For example, the allulose may be produced by reacting a composition for producing allulose, which includes at least one selected from the group consisting of the allulose epimerase, cells of a strain producing the enzyme, a culture of the strain, a lysate of the strain, and an extract of the lysate or culture, with a raw material containing fructose. The above allulose may be included in the form of a liquid syrup having a purity of 95% or more, and may have a Brix of 70 to 75, 71 to 74, or 71 to 73, a sweetness based on dry solids of 0.45 to 0.65, 0.5 to 0.6, or 0.55 to 0.6, and a calorie of 0.05 to 0.15, 0.05 to 0.125, or 0.075 to 0.125.

[0034] The sugar having a polymerization degree of 2 or less may further include a sugar alcohol. The sugar alcohol may be selected from, but is not limited to, maltitol, xylitol, erythritol, sorbitol, mannitol, polyglycitol, lactitol, and combinations thereof. The maltitol is a sugar alcohol having a polymerization degree of 2, which is classified as a polyol, and has the effect of replacing sugar in the manufacture of candy, thereby reducing calories and preventing tooth decay. The maltitol may be included in the form of maltitol syrup. The Brix of the maltitol syrup may be 65 to 75, for example, 67 to 73, or 70 to 73. The sweetness of the maltitol syrup may be 0.6 to 0.8 based on solids, for example, 0.65 to 0.75, or 0.67 to 0.72, and the calories of the maltitol syrup may be 2 to 4, for example, 2.5 to 3.7, or 2.7 to 3.5.

[0035] The sugar having a polymerization degree of 2 or less may be included in an amount of 70 to 85 parts by weight based on 100 parts by weight of the total composition for manufacturing the candy of the present invention, for example, in an amount of 70 parts by weight or more, 72 parts by weight or more, 75 parts by weight or more, 77 parts by weight or more, 80 parts by weight or more, 82 parts by weight or more, or 85 parts by weight or more, and / or in an amount of 85 parts by weight or less, 82 parts by weight or less, 80 parts by weight or less, 77 parts by weight or less, 75 parts by weight or less, 72 parts by weight or less, or 70 parts by weight or less.

[0036] The above-mentioned saccharide having a degree of polymerization of 3 or more is a type of polysaccharide composed of relatively short monosaccharides linked by glycosidic bonds in groups of 3 to several tens, for example, 3 to 15, 3 to 10, 3 to 9, 3 to 8, or 3 to 7 monosaccharides linked together. In addition, the monosaccharides linked together in this manner may be of the same type, or may be a combination of monosaccharides of different types. For example, the above-mentioned saccharide having a degree of polymerization of 3 or more may be isomaltooligosaccharide, fructooligosaccharide, galactooligosaccharide, xylooligosaccharide, xylooligosaccharide, chitooligosaccharide, cellooligosaccharide, soybean oligosaccharide, etc.

[0037] The sugar having a degree of polymerization of 3 or higher is included in an amount of 29 to 50 parts by weight based on dry solids, relative to 100 parts by weight of the sugar having a degree of polymerization of 2 or lower. For example, the sugar having a degree of polymerization of 3 or higher may be included in an amount of 29 parts by weight or higher, 30 parts by weight or higher, 32 parts by weight or higher, 35 parts by weight or higher, 37 parts by weight or higher, 40 parts by weight or higher, 42 parts by weight or higher, 45 parts by weight or higher, 47 parts by weight or higher, or 50 parts by weight or higher, and / or 50 parts by weight or lower, 47 parts by weight or lower, 45 parts by weight or lower, 42 parts by weight or lower, 40 parts by weight or lower, 37 parts by weight or lower, 35 parts by weight or lower, 32 parts by weight or lower, 30 parts by weight or lower, or 29 parts by weight or lower, relative to 100 parts by weight of the sugar having a degree of polymerization of 2 ...

[0038] In addition, the sugar having a degree of polymerization of 3 or more may be included in an amount of 23 to 35 parts by weight based on dry solids per 100 parts by weight of the entire candy manufacturing composition, for example, 23 parts by weight or more, 25 parts by weight or more, 27 parts by weight or more, 30 parts by weight or more, 32 parts by weight or more, or 35 parts by weight or more, and / or 35 parts by weight or less, 32 parts by weight or less, 30 parts by weight or less, 27 parts by weight or less, 25 parts by weight or less, or 23 parts by weight or less.

[0039] The sugar having a polymerization degree of 3 or higher can reduce the phenomenon of the surface of hard candy manufactured using the composition for manufacturing candy of the present invention melting and becoming sticky, and can play a role in improving the cold flow phenomenon by reducing the amount of moisture absorbed by the candy.

[0040] The sugars having a degree of polymerization of 2 or less and the sugars having a degree of polymerization of 3 or more may be included in the form of a syrup in which they are mixed. The syrup may have a Brix of 65 to 80, for example, 67 to 78, 69 to 75, or 70 to 73. The syrup may have a sweetness based on solids of 0.1 to 0.9, for example, 0.2 to 0.8, 0.3 to 0.7, or 0.4 to 0.6. The syrup may have calories of 2.5 to 7 kcal when concentrated, for example, 2.8 to 6.5 kcal, 3 to 6 kcal, or 3.5 to 5 kcal.

[0041] Furthermore, the composition for manufacturing candy of the present invention may additionally include at least one selected from the group consisting of green tea, black tea, coffee, cocoa, herbs, and ginseng; extracts of the green tea, black tea, coffee, cocoa, herbs, and ginseng; and flavoring agents, in order to impart taste and color in consideration of consumer preference, and the composition may also include at least one additional additive selected from the group consisting of auxiliary materials such as dairy products, fruit juice, salt, and vegetable oil, acidulants, flavoring agents, and coloring agents.

[0042] The composition for manufacturing candy of the present invention may have a weight average molecular weight of 29,000 g / mol to 45,000 g / mol, for example, 29,000 g / mol or more, 30,000 g / mol or more, 32,000 g / mol or more, 35,000 g / mol or more, 37,000 g / mol or more, 40,000 g / mol or more, 42,000 g / mol or more, or 45,000 g / mol or more, and / or 45,000 g / mol or less, 42,000 g / mol or less, 40,000 g / mol or less, 37,000 g / mol or less, 35,000 g / mol or less, 32,000 g / mol or less, 30,000 g / mol or less, or 29,000 g / mol or less, The higher the average molecular weight, the greater the stickiness and cold flow improvement effect of the candy manufactured using the composition for manufacturing candy of the present invention.

[0043] In particular, the allulose included as at least a portion of the sugar having a polymerization degree of 2 or less and the sugar having a polymerization degree of 3 or more included in the composition can play a role in reducing surface stickiness and reducing hygroscopicity in the candy manufactured using the composition, thereby improving the cold flow phenomenon. The above-described effects of improving surface stickiness and cold flow may be effects produced by the sugar having a polymerization degree of 2 or less, allulose included as at least a portion thereof, and the sugar having a polymerization degree of 3 or more, and an organic combination thereof, used in the process of manufacturing the candy of the present invention. The surface stickiness effect improvement and the cold flow improvement effect of the candy can be increased by increasing the proportion of the sugar having a polymerization degree of 3 or more included in the composition, decreasing the proportion of the sugar having a polymerization degree of 2 or less, and / or increasing the average molecular weight of the entire composition accordingly.

[0044]

[0045] Another aspect of the present invention provides a candy manufactured using the composition for manufacturing candy as described above.

[0046] The candy may include crystalline candy and amorphous candy. The crystalline candy may include fondant, fudge, divinity, and nougat, and the amorphous candy may include hard candy, caramels, taffy, toffee, marshmallows, or brittle, and the candy of the present invention may be a hard candy.

[0047] The above candy may have improved surface stickiness and cold flow.

[0048] The surface stickiness of the candy refers to the property of the candy's surface being sticky and sticking to other objects, and may be caused by the sugar solution formed when the candy surface melts. The stickiness can be quantified by measuring the force required to bring a probe into contact with the surface of the melted candy for a certain period of time and then remove it. If more force is required to remove the probe, it means that the sugar content in the melted candy's sugar solution is high, and thus the stickiness is higher. The "improvement of the candy surface stickiness phenomenon" refers to reducing the stickiness of the candy surface, and for example, it may mean that the force required to bring a probe into contact with the surface of the candy and then remove it is reduced. The candy of the present invention may be analyzed using a texture analyzer after being exposed for 10 minutes under conditions of 90% humidity and 50°C, and the force required to remove the probe from the surface of the candy after contacting it may be 750 g (g force) or less, for example, the measured force may be 720 g or less, 700 g or less, 670 g or less, 650 g or less, 620 g or less, 600 g or less, 570 g or less, 550 g or less, 520 g or less, or 500 g or less. In addition, the candy of the present invention may have surface stickiness improved by 2% to 35%, as measured for candy manufactured by including less than 29 parts by weight of a sugar having a polymerization degree of 3 or higher relative to 100 parts by weight of a sugar having a polymerization degree of 2 or lower, and for example, improved by 2% or more, 5% or more, 7% or more, 10% or more, 12% or more, 15% or more, 17% or more, 20% or more, 22% or more, 25% or more, 27% or more, 30% or more, 32% or more, or 35% or more, and / or improved by 35% or less, 32% or less, 30% or less, 27% or less, 25% or less, 22% or less, 20% or less, 17% or less, 15% or less, 12% or less, 10% or less, 7% or less, 5% or less, or 2% or less. It could be.

[0049] In addition, the cold flow phenomenon refers to a phenomenon in which candy absorbs moisture and changes its shape under room temperature conditions, and by measuring the hygroscopicity of the candy, it is possible to determine whether the cold flow phenomenon is improved. If the weight of the candy before and after measurement increases more, it means that the candy has absorbed more moisture. The "improvement of the cold flow phenomenon" means reducing the cold flow phenomenon, and for example, the hygroscopicity of the candy may be reduced, or the weight increase may be smaller when the weight change of the candy is measured under conditions in which moisture in the air exists. The candy of the present invention may have a weight increase of 9.5% or less due to moisture absorption of the candy measured after exposure for 10 minutes under conditions of 90% humidity and 50°C, and for example, the weight increase may be 9.4% or less, 9.2% or less, 9% or less, 8.7% or less, 8.5% or less, 8.2% or less, or 8% or less. In addition, the candy of the present invention may have a cold flow phenomenon improved by 2% to 18% compared to a candy manufactured by including less than 29 parts by weight of a sugar having a polymerization degree of 3 or higher per 100 parts by weight of a sugar having a polymerization degree of 2 or lower, and may be improved by, for example, 2% or more, 5% or more, 7% or more, 10% or more, 12% or more, 15% or more, or 18% or more, and / or 18% or less, 15% or less, 12% or less, 10% or less, 7% or less, 5% or less, or 2% or less.

[0050] Furthermore, the candy of the present invention manufactured using a composition including allulose in a saccharide having a degree of polymerization of 2 or less may have improved surface stickiness or cold flow phenomenon of the candy compared to a candy manufactured including the same amount of fructose instead of allulose. Specifically, the surface stickiness of the candy may be improved by 2% to 21%, for example, improved by 2% or more, 5% or more, 7% or more, 10% or more, 12% or more, 15% or more, 17% or more, 20% or more, or 21% or more, and / or improved by 21% or less, 20% or less, 17% or less, 15% or less, 12% or less, 10% or less, 7% or less, 5% or less, or 2% or less. Additionally, the cold flow phenomenon may be improved by 4% to 10%, for example, by 4% or more, 5% or more, 6% or more, 7% or more, 8% or more, 9% or more, or 10% or more, and / or by 10% or less, 9% or less, 8% or less, 7% or less, 6% or less, 5% or less, or 4% or less. The surface stickiness of the candy, the cold flow phenomenon improvement, and the measurement method are the same as described above.

[0051] Another aspect of the present invention provides a method for improving the surface stickiness of candy and / or a method for improving the cold flow phenomenon of candy.

[0052] The method for improving the surface stickiness of the candy and / or the method for improving the cold flow phenomenon of the candy comprises the steps of heating and concentrating a composition including a sugar having a degree of polymerization of 2 or less and a sugar having a degree of polymerization of 3 or more; and the step of shaping and cooling the concentrated resultant; wherein the composition includes, based on dry solid content, the sugar having a degree of polymerization of 3 or more in an amount of 29 parts by weight or more for 100 parts by weight of the sugar having a degree of polymerization of 2 or less.

[0053] The above-mentioned sugar having a polymerization degree of 2 or less may include allulose.

[0054] The above composition is the same as the description of the 'composition for making candy' mentioned above, and for example, the description of the sugar having a degree of polymerization of 2 or less, the sugar having a degree of polymerization of 3 or more, allulose, their contents, ratios, weight average molecular weight of the composition, etc. are the same as described above. In addition, the description of the candy, improvement of surface stickiness phenomenon, improvement of cold flow phenomenon, etc. are also the same as described above.

[0055] Another aspect of the present invention provides a use of a composition for improving the surface stickiness of candy and / or a use of a composition for improving the cold flow phenomenon of candy. The candy is manufactured using the composition, and the composition comprises a saccharide having a degree of polymerization of 2 or less and a saccharide having a degree of polymerization of 3 or more, and comprises, based on dry solids, at least 29 parts by weight of the saccharide having a degree of polymerization of 3 or more for 100 parts by weight of the saccharide having a degree of polymerization of 2 or less.

[0056] The above-mentioned sugar having a polymerization degree of 2 or less may include allulose.

[0057] The above composition is the same as the description of the 'composition for making candy' mentioned above, and for example, the description of the sugar having a degree of polymerization of 2 or less, the sugar having a degree of polymerization of 3 or more, allulose, their contents, ratios, weight average molecular weight of the composition, etc. are the same as described above. In addition, the description of the candy, improvement of surface stickiness phenomenon, improvement of cold flow phenomenon, etc. are also the same as described above.

[0058]

[0059] Another aspect of the present invention provides a method of making candy.

[0060] The candy manufacturing method of the present invention comprises a step of heating and concentrating the candy manufacturing composition as described above; and a step of shaping and cooling the concentrated resultant product.

[0061] The contents regarding the sugars having a polymerization degree of 2 or less and the sugars having a polymerization degree of 3 or more are as described above.

[0062] In the step of heating and concentrating the composition for manufacturing the candy, a process of sequentially mixing and stirring the sugar having a polymerization degree of 2 or lower and the sugar having a polymerization degree of 3 or higher to completely dissolve them may be included, and the stirring speed may be about 200 to 400 rpm, but is not limited thereto. The step of heating and concentrating the mixture may include heating to 140°C to 150°C, but is not limited thereto, and the process of stirring the sugar and the process of heating may be performed simultaneously.

[0063] The step of molding and cooling the above-mentioned concentrated result may include injecting the concentrated result into a mold and solidifying it, and cooling it for a sufficient period of time under room temperature conditions. There is no limitation on the material of the mold, but it is suitable to use a material made of metal, glass, ceramic, synthetic resin, or a mixed material thereof, as this is a material that can be mass-produced. In addition, the mold may be coated to improve the releasability of the candy, and the metal may be iron or aluminum, the synthetic resin may be a plastic or a fluororesin, and the plastic may be a heat-resistant plastic such as polypropylene, in particular. The shape of the mold may be selected according to the shape of the candy to be manufactured, and a circular, triangular, square, pentagonal, or hexagonal mold may be used, but is not limited thereto.

[0064] The candy manufacturing method of the present invention may further include a step of adding an additive, and may be included in the process prior to heating the candy manufacturing composition in the step of heating and concentrating it. The details regarding the additive are as described above.

[0065]

[0066] Hereinafter, the present invention will be described in detail by examples.

[0067] However, the following examples specifically illustrate the present invention, and the content of the present invention is not limited by the following examples.

[0068]

[0069] [Manufacturing example]

[0070] Manufacturing of hard candy

[0071] <Manufacturing Examples 1-1 and 1-2>

[0072] In order to manufacture hard candy using a composition for manufacturing candy including a sugar having a degree of polymerization of 2 or less and a sugar having a degree of polymerization of 3 or more, first, the ingredients were mixed in the compositions and contents as described in Table 1 below. Each raw material was weighed in an accurate amount using a balance (Mettler Toledo ML4002) in a heatable beaker. Before heating the weighed raw materials, the liquid raw materials and the powder raw materials were mixed using a homogenizer (EYELA MAZELA Z, Eyela, Japan), and the probe was stirred at 200 rpm using a probe having a diameter of 5 cm and three blades. The mixture was directly heated to a temperature of 140 to 150°C through a heating mantle (MSH-20A, WiseStir) and stirred at 350 rpm using the same homogenizer and probe as described above, and heating was stopped when the temperature of the sugar solution reached 150°C. The sugar solution heated and concentrated as described above was dispensed into a circular candy molder and cooled for a sufficient period of time at room temperature to manufacture hard candies of Manufacturing Examples 1-1 and 1-2, respectively.

[0073] As the sugars having a degree of polymerization of 2 or less and 3 or more, 1) isomaltooligosaccharide solution (manufactured by CJ CheilJedang) containing 63 wt% of the total sugars having a degree of polymerization of 3 to 7 at 72 Brix and 37 wt% of the total sugars having a degree of polymerization of 2 or less, and 2) reduced-sweetness starch syrup solution (manufactured by CJ CheilJedang) containing 88 wt% of the total sugars having a degree of polymerization of 3 to 7 at 72 Brix and 12 wt% of the sugars having a degree of polymerization of 2 or less were used. White sugar (purity 99% or more) was a product of CJ CheilJedang, and maltitol syrup (72 Brix, polymerization degree of polymerization in sugars 2 or less and 99 wt% or more) was a product of Samyang.

[0074]

[0075] <Comparative Example 1>

[0076] Basically, the same ingredients as in Manufacturing Example 1-1 were used and the candy was manufactured in the same manner, but the ingredients and contents were slightly different to manufacture the candy of Comparative Example 1.

[0077] More specifically, Comparative Example 1 was prepared by not including a reduced-sweetness starch syrup solution and using an isomaltooligosaccharide solution at 40 wt% of the total composition of 100 wt%.

[0078] Ingredients Manufacturing Example 1-1 Manufacturing Example 1-2 Comparative Example 1 Oligosaccharide Isomaltooligosaccharide 2040 Reduced sweetness corn syrup (CJ CheilJedang) 2040 White sugar 373737 Maltitol 232323 Total (weight%) 100 100 100 Solid content (weight%) 82.35 82.23 82.47 Average molecular weight (based on solid content) 35664.94 84240 4.36 4289 25.53 2 DP 1.2 ratio (based on 100 parts by weight of total sugar) 787469 DP≥3 ratio (based on 100 parts by weight of total sugar) 22263 1 DP 3 ratio to DP 1.2 35.64 4.02 8.2

[0079]

[0080] <Manufacturing Examples 2-1 to 2-4>

[0081] In order to confirm the effect of including allulose in a composition for manufacturing candy, candy was manufactured using basically the same method as Manufacturing Example 1-1, but allulose was included among the sugars having a degree of polymerization of 2 or less, and the candy was manufactured with the composition and content as described in Table 2 below.

[0082] The sugar products used are the same as those used in the above manufacturing example 1-1, and the allulose syrup used was a syrup with an allulose purity of 95% or higher and 72 Brix (manufactured by CJ CheilJedang).

[0083]

[0084] Comparative Example 2

[0085] Basically, the same ingredients as in Manufacturing Example 2-3 were used and the candy was manufactured in the same manner, but the ingredients and contents were slightly different to manufacture the candy of Comparative Example 2.

[0086] More specifically, Comparative Example 2 was prepared using 5 parts by weight of fructose syrup instead of allulose syrup out of 100 parts by weight of the total composition.

[0087] Ingredients Manufacturing Example 2-1 Manufacturing Example 2-2 Manufacturing Example 2-3 Manufacturing Example 2-4 Comparative Example 2 Oligosaccharide Isomaltooligosaccharide 35 25 20 520 Reduced sweetness corn syrup (CJ CheilJedang) 5 15 20 35 20 White sugar 37 37 37 37 37 37 Maltitol 18 18 18 18 18 Allulose 5 5 5 5 Fructose 5 Total (weight%) 100 100 100 100 100 Solid content (weight%) 8 2.4 2 8 2.3 6 8 2.3 3 8 2.2 4 8 2.4 8 Average molecular weight (based on solid content) 29 9 5 3.5 6 6 33 3 2 3.2 7 4 3 5 0 0 8 12 8 40 0 ​​6 2.6 9 35 0 35.1 2 8 DP 1,2 ratio (total sugar 100 parts by weight) Standard) 7775747174 DP≥3 ratio (based on 100 parts by weight of total sugar) 2325262926 DP 1,2 to DP 3 ratio 30.033.735.741.835.6

[0088] Each component used in the above manufacturing examples and comparative examples has the characteristics shown in Table 3 below.

[0089] IngredientsBrixDP(Degree of polymerization)Ingredient content(%)Ingredient content(%, based on solids)Average molecular weightOligosaccharideIsomaltooligosaccharide72DP1, 23726.6240.1DP3-76345.4Reduced sweetness corn syrup(CJ CheilJedang)71.4DP1, 2128.6577.1DP≥38862.8Allulose72DP110072.0129.6Maltitol72.5DP1, 210072.5261.0High fructose75DP110075.0135.0

[0090]

[0091] [Experimental Example 1]

[0092] Confirmation of improved stickiness and cold flow of hard candy with increased sugar content of polymerization degree 3 or higher

[0093] 1-1. Confirmation of the effect of improving the stickiness of the candy surface

[0094] The degree of surface stickiness was confirmed for Manufacturing Examples 1-1 and 1-2 and Comparative Example 1 manufactured using the above method and mixing ratio. The surface stickiness of the candy was determined by using a texture analyzer to check the degree to which the candy melted over a certain period of time, and then measuring how much more force was required to bring the probe into contact with the surface of the candy and then remove it.

[0095] First, in order to maintain a constant temperature and humidity, the conditions of the constant temperature and humidity chamber were set to 50℃ and RH 90%, and the candies of each manufacturing example and comparative example that had been placed on the hand were placed in a desiccator and exposed for 10 minutes so that only the surface of the candies could melt. It was important to ensure that the time until measurement did not take too long in the process of moving the candies of each manufacturing example and comparative example to the desiccator. The pre-test speed was 1.0 mm / sec, the test speed was 1.0 mm / sec, the post-test speed was 8.0 mm / sec, and the applied force was 8.0 g. The trigger force was 3.0 g, and the contact time between the probe and the candy surface was 5.0 sec, and the force when the probe was removed again was measured.

[0096] As a result, as shown in Table 4 below, the force required for the probe to detach from the candy surface was measured to be 696.9 g (g force) for the candy of Manufacturing Example 1-1 and 723.4 g for the candy of Manufacturing Example 1-2, confirming that it was reduced compared to 765.5 g for the candy of Comparative Example 1. From the results above, it can be confirmed that in the case of Manufacturing Examples 1-1 and 1-2, which were manufactured by increasing the ratio of the reduced-sweetness starch syrup solution having a higher content of sugars having a polymerization degree of 3 or higher, the surface stickiness phenomenon was improved compared to Comparative Example 1 having a relatively high content of sugars having a polymerization degree of 2 or lower, and thus the force required for the probe to detach from the candy surface was reduced.

[0097] Sample Preparation Example 1-1 Preparation Example 1-2 Comparative Example 1 Surface Stickiness (g force) 696.9723.4765.5

[0098]

[0099] 1-2. Confirmation of improvement in candy's cold flow phenomenon

[0100] In addition to confirming the stickiness improvement effect of the present invention as described above, the improvement effect of the cold flow phenomenon was confirmed for Manufacturing Examples 1-1 and 1-2 and Comparative Example 1. The hygroscopicity of the candy was confirmed by measuring the weight increase of the candy, and whether the cold flow phenomenon caused by this was improved was confirmed.

[0101] First, in order to maintain a constant temperature and humidity, the conditions of the constant temperature and humidity chamber were set to 50℃ and RH 90%, and the weight of the candies of each manufacturing example and comparative example were measured and recorded. The candies of the above manufacturing examples and comparative examples were exposed to the constant temperature and humidity chamber set to the above conditions for 1 hour, 2 hours, and 3 hours, and the weight of the candies was measured at each hour to confirm the weight change. The 3 hours are the maximum time for which the candies do not maintain their shape, and during the above experiment, the initial state of the candies and the state of the candies after 3 hours were photographed.

[0102] As a result, as shown in Table 5 below, the weight increase over time was measured as 3.3% after 1 hour, 5.9% after 2 hours, and 8.3% after 3 hours for the candy of Manufacturing Example 1-1, and as 3.2% after 1 hour, 6.0% after 2 hours, and 8.8% after 3 hours for the candy of Manufacturing Example 1-2, which was confirmed to be reduced compared to 3.5% after 1 hour, 6.6% after 2 hours, and 9.7% after 3 hours for the candy of Comparative Example 1. In addition, as a result of visually observing the degree of melting of the candy, it was confirmed that the candy of Comparative Example 1 was melted more after 3 hours than the candies of Manufacturing Examples 1-1 and 1-2 (see Fig. 1a).

[0103] As seen from the above results, in the case of Manufacturing Examples 1-1 and 1-2, which were manufactured by increasing the ratio of low-sweetness starch syrup having a higher content of sugars having a polymerization degree of 3 or higher, the amount of moisture absorbed by the candy decreased compared to Comparative Example 1 having a relatively high content of sugars having a polymerization degree of 2 or lower, and thus, it can be confirmed that the cold flow phenomenon was improved.

[0104] Sample Preparation Example 1-1 Preparation Example 1-2 Comparative Example 1 Weight Increase 1H3.3%3.2%3.5%2H5.9%6.0%6.6%3H8.3%8.8%9.7%

[0105]

[0106] [Experimental Example 2]

[0107] Confirmation of stickiness and cold flow improvement effects of candies containing allulose and confirmation of optimal sugar ratio

[0108] 1-1. Confirmation of the effect of improving the stickiness of the candy surface

[0109] The degree of surface stickiness was confirmed for Manufacturing Examples 2-1 to 2-4 and Comparative Example 2 manufactured using the above method and mixing ratio. The surface stickiness of the candy was measured using the same method as in Experimental Example 1.

[0110] As a result, as shown in Table 6 below, it was confirmed that the force required for the probe to fall from the candy surface was measured as 1020.6 g (g force) for the candy of Manufacturing Example 2-1, 865.4 g for the candy of Manufacturing Example 2-2, 595.6 g for the candy of Manufacturing Example 2-3, 734.7 g for the candy of Manufacturing Example 2-4, and 749.0 g for the candy of Comparative Example 2.

[0111] As seen from the above results, it was confirmed that a candy having a better stickiness improvement effect could be manufactured when the same amount of allulose was used as in Manufacturing Examples 2-3 compared to Comparative Example 2 using fructose.

[0112] Sample Preparation Example 2-1 Preparation Example 2-2 Preparation Example 2-3 Preparation Example 2-4 Comparative Example 2 Surface Stickiness 1020.6865.4595.6734.7749.0

[0113]

[0114] 1-2. Confirmation of improvement in candy's cold flow phenomenon

[0115] In addition to confirming the stickiness improvement effect of the present invention as described above, the cold flow phenomenon improvement effect was confirmed for Manufacturing Examples 2-1 to 2-4 and Comparative Example 2. The cold flow phenomenon of the candy was measured using the same method as in Experimental Example 1.

[0116] As a result, as shown in Table 7 below, the weight increase over time was measured as 3.5% after 1 hour, 6.5% after 2 hours, and 9.4% after 3 hours for the candy of Manufacturing Example 2-1, 3.1% after 1 hour, 6.4% after 2 hours, and 9.1% after 3 hours for the candy of Manufacturing Example 2-2, 2.9% after 1 hour, 5.7% after 2 hours, and 8.3% after 3 hours for the candy of Manufacturing Example 2-3, 3.0% after 1 hour, 5.4% after 2 hours, and 8.2% after 3 hours for the candy of Manufacturing Example 2, and 3.2% after 1 hour, 6.0% after 2 hours, and 8.7% after 3 hours for the candy of Comparative Example 2. In addition, as a result of visually observing the degree of melting of the candy, it was confirmed that the candy of Comparative Example 2 had melted more after 3 hours than the candies of Manufacturing Examples 2-3 and 2-4, and that the candies of Manufacturing Examples 2-1 and 2-2 had melted more than the candy of Comparative Example 2 (see Fig. 2a).

[0117] As seen from the above results, it was confirmed that a candy with a better cold flow improvement effect could be manufactured when the same amount of allulose was used as in Manufacturing Examples 2-3 compared to Comparative Example 2 using fructose.

[0118] Sample Preparation Example 2-1 Preparation Example 2-2 Preparation Example 2-3 Preparation Example 2-4 Comparative Example 2 Weight Increase 1H 3.5% 3.1% 2.9% 3.0% 3.2% 2H 6.5% 6.4% 5.7% 5.4% 6.0% 3H 9.4% 9.1% 8.3% 8.2% 8.7%

[0119] Although the present invention has been described in detail only with respect to the described embodiments, it will be apparent to those skilled in the art that various modifications and variations are possible within the technical scope of the present invention, and it is natural that such modifications and variations fall within the scope of the appended claims.

Claims

1. A composition for manufacturing candy, comprising a sugar having a degree of polymerization of 2 or less and a sugar having a degree of polymerization of 3 or more, A composition for manufacturing candy, comprising, based on dry solids, 29 parts by weight or more of a sugar having a degree of polymerization of 3 or higher, relative to 100 parts by weight of a sugar having a degree of polymerization of 2 or lower.

2. In claim 1, A composition for manufacturing candy, wherein the sugar having a polymerization degree of 2 or less includes allulose.

3. In claim 1, A composition for manufacturing candy, wherein the sugar having a degree of polymerization of 3 or higher comprises at least one selected from the group consisting of isomaltooligosaccharide, fructooligosaccharide, galactooligosaccharide, xylooligosaccharide, xylooligosaccharide, chitooligosaccharide, cellooligosaccharide, and soybean oligosaccharide.

4. In claim 1, A composition for manufacturing candy, comprising, based on dry solids, 70 to 85 parts by weight of a sugar having a degree of polymerization of 2 or less, out of 100 parts by weight of the entire composition for manufacturing candy.

5. In claim 2, A composition for manufacturing candy, comprising allulose in an amount of 5 to 10 parts by weight, based on dry solids, for 100 parts by weight of the sugar having a degree of polymerization of 2 or less.

6. In claim 1, A composition for manufacturing candy, comprising, based on dry solids, 29 to 50 parts by weight of a sugar having a degree of polymerization of 3 or higher, relative to 100 parts by weight of a sugar having a degree of polymerization of 2 or lower.

7. In claim 1, A composition for manufacturing candy, comprising, based on dry solid content, 23 to 35 parts by weight of a sugar having a degree of polymerization of 3 or higher, out of 100 parts by weight of the entire composition for manufacturing candy.

8. In claim 1, A composition for manufacturing candy, wherein the average molecular weight of the entire composition for manufacturing candy is 29,000 g / mol to 45,000 g / mol.

9. A candy manufactured using the composition for manufacturing candy according to any one of claims 1 to 8.

10. In claim 9, The above candy is a hard candy.

11. In claim 10, The above candy is a candy in which the detachment force of a probe brought into contact with the surface of the candy after exposure to 90% humidity and 50°C for 10 minutes is 750 g or less.

12. In claim 10, The above candy is a candy whose weight increase after exposure to 90% humidity and 50°C for 3 hours is 9.5% or less.

13. A step of heating and concentrating the composition of any one of claims 1 to 8; and A method for manufacturing candy, comprising the step of forming and cooling the concentrated resultant.

14. In claim 13, A candy manufacturing method, wherein the step of heating and concentrating the mixture is heating to 140°C to 150°C.