Two-layered candy containing monk fruit extract

Abstract

This candy contains monk fruit extract, which helps to reduce calories while simultaneously mitigating the monotony often associated with mixing two different flavors, and allowing the blended flavors to be strongly perceived. [Solution] A two-layered candy containing monk fruit extract, A two-layered candy is prepared, comprising a first layer containing a first flavor and a second layer superimposed on one side of the first layer and containing a second flavor different from the first flavor, with both layers containing monk fruit extract.

Description

Technical Field

[0001] The present invention relates to a two-layer confectionery containing Momordica grosvenori extract.

Background Art

[0002] Momordica grosvenori is a perennial medicinal plant of the Cucurbitaceae family native to Guangxi Zhuang Autonomous Region in southern China. Momordica grosvenori grows only in limited areas characterized by a large temperature difference between day and night, high humidity, heavy fog, fertile soil rich in humus, sufficient water availability while having excellent drainage, high air permeability, and low incidence of pests and diseases (Non-Patent Document 1).

[0003] The fruit of Momordica grosvenori heated and dried is used as a favorite product enjoying a sweetness and a scent like brown sugar. The liquid obtained by decocting the dried fruit is also known to have effects such as cough suppression, antipyretic, and inflammation alleviation. Furthermore, it can be used even during pregnancy or when physical strength declines after childbirth, and it is excellent in nourishing and strengthening the body (Non-Patent Document 2). In recent years, it has also been clarified that it has an effect of promoting wound healing (Patent Document 1).

[0004] From the fruit of Momordica grosvenori, a Momordica grosvenori extract presenting an extremely strong sweetness and a unique flavor with a deep richness can be obtained. The main components of the sweetness of this Momordica grosvenori extract are a group of triterpenoid glycosides called fructose and mogrosides (Non-Patent Document 3). Mogrosides are non-saccharide substances having sweetness, and the sweetness mainly originates from a compound called mogroside V. In addition to mogrosides, the Momordica grosvenori extract contains components such as saccharides, carbohydrates, proteins, amino acids, organic acids, dietary fibers, and minerals. The color tone is yellow to brownish, and the liquidity is opaque and turbid. Mogroside V is known to exhibit excellent sweet quality among high-intensity sweeteners (Non-Patent Document 4).

Prior Art Documents

Patent Documents

[0005]

Patent Document 1

[0006] [Non-Patent Document 1] Luo Han Fruit Cultivation and Chemistry Research (2010) [Non-Patent Document 2] Illustrated Dictionary of Traditional Chinese Medicine, Volume 4 (1982) [Non-Patent Document 3] Pharmaceutical Journal - 103(11)-1151-1154 (1983) [Non-Patent Document 4] Japanese Journal of Food Science and Technology, 53-10 (2006) [Overview of the project] [Problems that the invention aims to solve]

[0007] The present invention aims to provide a candy that contains monk fruit extract, which allows for the suppression of calories or sugars, while reducing the characteristic monotony felt when two different flavors are mixed, and allowing for a strong sense of the mixed flavor of the two different flavors. [Means for solving the problem]

[0008] As a result of diligent research to solve the above problems, the inventors have found that in a candy containing monk fruit extract and combining two different flavors, layering the different flavors (flavors or aromas) in separate layers allows the mixed flavor to be perceived more strongly and for a longer period of time than when prepared in a single layer.

[0009] In other words, aspects of the present invention relate to the following candies or methods. [1] A two-layered candy containing monk fruit extract, A two-layered candy comprising a first layer containing a first flavor and a second layer superimposed on one side of the first layer, containing a second flavor different from the first flavor, with both layers containing monk fruit extract; [2] Furthermore, the two-layered candy according to [1] contains an additional sweetener selected from the group consisting of maltitol, xylitol, sorbitol, mannitol, erythritol, palatinite, and reduced starch syrup; [3] The two-layered candy according to [2], wherein the amount of the additional sweetener is 1 to 100,000 parts by mass per 1 part by mass of the monk fruit extract; [4] The combination of the first flavor and the second flavor is selected from the group consisting of the following: [1] to [3], and the two-layered candy is as described in any one of these: A combination of fruit or vegetable flavor and milk or vanilla flavor; A combination of fruit or vegetable flavor and herb or spice flavor; A combination of sweet flavors and milk or vanilla flavors; A combination of sweet flavors and beverage flavors; A combination of beverage flavors and milk or vanilla flavors; A combination of fruit or vegetable flavor and beverage flavor; A combination of different fruit or vegetable flavors; A combination of milk and vanilla flavors; A combination of sweet flavors and fruit or vegetable flavors; A combination of different sweet flavors; A combination of herbal or spice flavors and beverage flavors; A combination of herbal or spice flavors and sweet flavors; A combination of different herbs or spices; A combination of alcoholic and beverage flavors; A combination of alcoholic flavor and fruit or vegetable flavor; A combination of alcoholic and sweet flavors; and A combination of alcoholic flavor and herbal or spice flavor; [5] A method for enhancing flavor release in candy containing monk fruit extract, The process of mixing monk fruit extract and the first flavor to prepare the candy material for the first layer: The step of mixing Luo Han Guo extract and a second flavor different from the first flavor to prepare a candy material for the second layer; and The step of laminating and joining the second layer onto one surface of the first layer A method for enhancing flavor release, comprising: [6] The step of mixing Luo Han Guo extract and the first flavor to prepare a candy material for the first layer: The step of mixing Luo Han Guo extract and a second flavor different from the first flavor to prepare a candy material for the second layer; and The step of laminating and joining the second layer onto one surface of the first layer A method for manufacturing a two-layer structured candy of a laminate of a first layer and a second layer, comprising:

Advantages of the Invention

[0010] According to the present invention, a two-layer structured candy containing two different flavors and capable of strongly feeling the flavors for a longer time can be provided.

Embodiments for Carrying Out the Invention

[0011] The present invention relates to a two-layer structured candy containing Luo Han Guo extract and a method for manufacturing the same.

[0012] [Two-layer structured candy containing Luo Han Guo extract] The two-layer structured candy of the present invention contains Luo Han Guo extract and has flavors for generating different flavors in respective layers. In addition, components other than the flavors in the two-layer structured candy and their contents may be different in respective layers, or components other than the flavors may be exactly the same components and contents.

[0013] (Luo Han Guo extract) "Monk fruit extract" is a general term for extracts of monk fruit, and can be in liquid, semi-solid, or solid form. Preferably, it is a solid, such as a powder. It refers to extracts in which all components other than the solvent are derived from monk fruit. Examples of solvents used in extraction include water, methanol, ethanol, and carbon dioxide, and are not particularly limited. In addition, in a narrower sense of "monk fruit extract," there is a type of monk fruit extract called "Luohanguo Extract," which meets the standards described in the Japanese Food Additives Standards. The monk fruit extract of the present invention includes, but is not limited to, monk fruit extracts that meet such specifications.

[0014] Monk fruit extract contains not only mogrosides but also sugars such as glucose and fructose, proteins, amino acids, organic acids, dietary fiber, minerals, polyphenols, and other trace components. Its color ranges from pale yellow to dark brown, and it exists in liquid, paste, and powder forms. The taste is a complex mixture of sweetness, bitterness, astringency, and astringency, and the aroma exhibits the unique smell of monk fruit and a caramel-like scent.

[0015] The amount of monk fruit extract in the candy is preferably 0.0001% to 1% by mass, more preferably 0.003% to 0.5% by mass, and even more preferably 0.005% to 0.1% by mass, based on the mogroside V content in the monk fruit extract being 30% by mass. When the monk fruit extract is within this concentration range, the effects of the present invention are more readily perceived.

[0016] (fragrance) The two-layered candy of the present invention contains different types of flavorings in each layer.

[0017] The flavorings included in each of the two layers are not limited and can be any combination that typically produces a mixed flavor. For example, two different flavors can be independently selected from various fruit and / or vegetable flavors, milk and / or vanilla flavors, beverage flavors (including tea, coffee, cocoa, soda, cider, or energy drink flavors), herb or spice flavors, sweet flavors, nutty flavors, or alcoholic beverage flavors. Furthermore, if the two layers have different flavors, multiple similar flavors may be mixed within each layer. The flavorings can be synthetic or natural.

[0018] Various types of fragrances can be used, including oily fragrances obtained by dissolving fragrance oil in an oil-soluble solvent such as vegetable oil; emulsified fragrances made by emulsionizing water-insoluble fragrances using emulsifiers and stabilizers; powdered fragrances made by mixing or adsorbing / spray-drying fragrances with excipients; and water-soluble fragrances obtained by dissolving or extracting fragrance oil in aqueous ethanol.

[0019] Herein, though not limited to, various fruit and / or vegetable flavors include the flavors of lemon, orange, grapefruit, lime, mandarin orange, kabosu, sudachi, hassaku, yuzu, shikwasa, kumquat, strawberry, blueberry, raspberry, apple, green apple, cherry, plum, apricot, peach, pineapple, banana, melon, mango, papaya, kiwi, pear, grape, muscat, or watermelon. Milky flavors include the flavors of milk, yogurt, or butter. Tea flavors include the flavors of green tea, matcha, black tea, or oolong tea. Herbal or spice flavors include the flavors of spearmint, peppermint, cinnamon, chamomile, cardamom, caraway, cumin, clove, sansho, shiso, ginger, or nutmeg. Sweet flavors include the flavors of chocolate, honey, custard, or brown sugar. Nut flavors include almond, cashew, walnut, or peanut flavors. Alcohol flavors include wine, brandy, whiskey, rum, gin, liqueur, sake, shochu, or beer flavors.

[0020] These flavorings may or may not contain extracts of natural products such as fruit extracts or whole plant extracts. For example, vanilla flavor may contain vanilla extract (extract, oleoresin), or compounds such as vanillin, ethyl vanillin, or a combination thereof.

[0021] Among these, the combinations of two flavorings are not limited to, but include: a combination of milk or vanilla flavor and a beverage flavor (tea flavor, coffee flavor, cocoa flavor, soda flavor, or energy drink flavor); a combination of milk or vanilla flavor and a herb or spice flavor; a combination of milk or vanilla flavor and a fruit flavor; a combination of two different fruit and / or vegetable flavors; a combination of milk or vanilla flavor and a sweet flavor; a combination of a sweet flavor and a tea flavor; a combination of two different fruit and / or vegetable flavors; a combination of a beverage flavor and an alcohol flavor; or a combination of a fruit flavor and a sweet flavor.

[0022] Particularly preferred is one selected from the group consisting of a combination of milk or vanilla flavor and coffee flavor, a combination of milk or vanilla flavor and tea flavor, a combination of milk or vanilla flavor and strawberry flavor, a combination of two different fruit and / or vegetable flavors; a combination of milk or vanilla flavor and chocolate flavor, a combination of honey and lemon, a combination of sweet flavor and milk flavor, a combination of milk or vanilla flavor and herb flavor, and a combination of muscat flavor and herb flavor.

[0023] The flavoring content in the candy is preferably 0.01% to 10% by mass, more preferably 0.01% to 5% by mass, and even more preferably 0.01% to 1.2% by mass. When the fragrance is within this concentration range, the effects of the present invention are more readily perceived, and the taste is more easily balanced.

[0024] The candy of the present invention is particularly effective in addressing the weakness of mixed flavors, which tend to result in weaker flavor release, especially in zero-calorie or low-calorie candies, due to limitations on the blending of flavorings, fruit juices, dairy ingredients, etc. Here, zero-calorie candy refers to candy with less than 5 kcal per 100g, and low-calorie candy refers to candy with 40 kcal or less per 100g.

[0025] When the two-layered candy of the present invention is made to be calorie-free or low-calorie, the content of fruit juice-derived components is preferably 0% to 10% by mass, more preferably 0% to 5% by mass, and even more preferably 0% to 1.2% by mass. When the fruit juice-derived components are within this concentration range, the effects of the present invention can be keenly felt while suppressing calories.

[0026] When the two-layered candy of the present invention is made to be calorie-free or low in calories, the content of milk-derived components is preferably 0% to 8% by mass or less, more preferably 0% to 4% by mass, and even more preferably 0% to 1% by mass. When the milk-derived flavoring is within this concentration range, the effects of the present invention can be keenly perceived while keeping calories down.

[0027] (Other ingredients) The candy of the present invention may optionally contain, in addition to monk fruit extract and flavorings, a sugar-based sweetener, a high-intensity sweetener, and / or dietary fiber, as long as it does not interfere with the effects of the present invention.

[0028] Carbohydrate-based sweeteners refer to components that have a sweet taste or components that adjust the sweetness intensity and quality of sweeteners, such as monosaccharides, disaccharides, oligosaccharides, and sugar alcohols.

[0029] Examples of monosaccharides among carbohydrate-based sweeteners include fructose, glucose, xylose, sorbose, galactose, and isomerized sugar. Examples of disaccharides include maltose, lactose, trehalose, sucrose, isomerized lactose, and palatinose. Examples of oligosaccharides include xylooligosaccharides, fructooligosaccharides, soybean oligosaccharides, isomaltoligosaccharides, lactosucrose, galactooligosaccharides, lactulose, palatinose oligosaccharides, sucrose oligosaccharides, theanoligosaccharides, and seaweed oligosaccharides. Examples of sugar alcohols include maltitol, xylitol, sorbitol, mannitol, erythritol, and palatinose. Reduced starch syrup (which may contain one or more sugar alcohols selected from the group consisting of monosaccharide alcohols, disaccharide alcohols, trisaccharide alcohols, tetrasaccharide alcohols, and pentasaccharide alcohols) can also be used as a sugar alcohol. Of these, a carbohydrate-based sweetener selected from the group consisting of maltitol, xylitol, sorbitol, mannitol, erythritol, palatinite, and reduced starch syrup can be used, in particular.

[0030] The total content of carbohydrate-based sweeteners in the candy is preferably 0.1% to 99.9% by mass, more preferably 50% to 99.9% by mass, and even more preferably 70% to 99.9% by mass.

[0031] The total sugar alcohol content in the candy is preferably 50% to 99.9% by mass, more preferably 70% to 99.9% by mass, and even more preferably 80% to 99.9% by mass.

[0032] The content of maltitol, xylitol, sorbitol, mannitol, erythritol, palatinite and / or reduced starch syrup in the candy is preferably 50% to 99.9% by mass, more preferably 70% to 99.9% by mass, and even more preferably 80% to 99.9% by mass.

[0033] In the candy, the sugar-based sweetener may be contained in a ratio of preferably 1 to 100,000 parts by mass, more preferably 10 to 10,000 parts by mass, and even more preferably 100 to 10,000 parts by mass, per 1 part by mass of monk fruit extract.

[0034] For example, when maltitol, xylitol, sorbitol, mannitol, erythritol, palatinite and / or reduced starch syrup is included, the amount of any of these in the candy may be preferably 1 to 100,000 parts by mass, more preferably 10 to 10,000 parts by mass, and even more preferably 100 to 10,000 parts by mass, per 1 part by mass of monk fruit extract.

[0035] While the amount of carbohydrate-based sweeteners may differ between the first and second layers as long as they fall within the above range, it is preferable that they be present in the same amount.

[0036] High-intensity sweeteners are not limited to those listed below, but include sucralose (sweetness: approximately 600 times), acesulfame potassium (sweetness: approximately 150-200 times), aspartame (sweetness: approximately 200 times), neotame (sweetness: approximately 7000-13000 times), advantame (sweetness: approximately 20000-40000 times), saccharin (sweetness: approximately 300 times), and stevia extract (sweetness: Examples include one or more selected from the group consisting of (approximately 150-450 times sweetness), stevioside (sweetness: approximately 300 times), rebaudioside A (sweetness: approximately 450 times), thaumatin (sweetness: approximately 3000-8000 times), licorice extract (sweetness: approximately 150-200 times), monellin (sweetness: approximately 3000 times), and monatin (sweetness: approximately 800-1400 times). Each of these high-intensity sweeteners is commercially available. Furthermore, taking stevia extract, a plant-derived high-intensity sweetener, as an example, the stevia used as the raw material may contain multiple sweetening compounds such as stevioside and rebaudioside A, and such plant-derived extracts may be used as is, or each component may be used individually.

[0037] Of these, preferred is one or more selected from the group consisting of thaumatin, sucralose, aspartame, rebaudioside A, and stevia extract.

[0038] The total content of high-intensity sweeteners in the candy is preferably 0.001% to 5% by mass, more preferably 0.005% to 3% by mass, and even more preferably 0.01% to 1% by mass.

[0039] Dietary fiber includes water-soluble dietary fiber such as pectin, guar bean enzyme hydrolysate, glucomannan, β-glucan, polydextrose, inulin, agarose, sodium alginate, carrageenan, fucoidan, porphyran, laminaran, xanthan gum, agar, and indigestible dextrin; and Examples of insoluble dietary fibers include cellulose, hemicellulose, lignin, chitin, and chitosan. Water-soluble dietary fibers are preferred.

[0040] The first and second layers may have different amounts of each component, but preferably they have the same amount.

[0041] The candy of the present invention can also be suitably used as a food candy or a medicinal candy (pharmaceutical product, quasi-drug).

[0042] In addition to the above ingredients, the candy may further contain one or more of the following: lubricants, emulsifiers, suspending agents, antioxidants, preservatives, acidulants, and flavoring agents. It may also further contain other ingredients such as water-soluble vitamins and oil-soluble vitamins.

[0043] The form of the candy of the present invention may be either semi-solid or solid. If it is solid, it may take the form of, for example, a sphere, ellipsoid, or rectangular prism.

[0044] The size of the candy of the present invention is not limited, but preferably it may be 10 to 30 mm in diameter or major axis, about 7 to 20 mm in height, and about 1.5 to 4 g in weight, more preferably 15 to 25 mm in diameter or major axis, about 8 to 15 mm in height, and about 2 to 3 g in weight.

[0045] While there are no limitations on the mass of the two layers of the candy of the present invention, the mass ratio of each layer containing each flavoring is preferably about 1:0.5 to 1.5, and more preferably about 1:1. While there are no limitations on the size of the two layers of the candy of the present invention, the volume ratio of each layer containing each flavoring is preferably about 1:0.5 to 1.5, and more preferably about 1:1.

[0046] [Manufacturing method] While there are no limitations on the method for producing candy containing monk fruit extract, the following depositor molding method can be used. Specifically, monk fruit extract, flavoring, and other raw materials are measured into dedicated containers and heated and melted while stirring. After heating and melting, half of the mixture is poured into a desired dedicated mold, in the order of upper layer and lower layer, and cooled at room temperature to solidify by crystallization to obtain candy.

[0047] In the method for producing candy according to the present invention, the components and their content, as well as other components and their content, shall be in accordance with the contents described in [Candy] above.

[0048] [Methods to enhance flavor] The present invention also relates to a method for enhancing flavor release in candies containing monk fruit extract. This method comprises the steps of: preparing a candy material for the first layer by mixing monk fruit extract and a first flavor; preparing a candy material for the second layer by mixing monk fruit extract and a second flavor different from the first flavor; and layering the second layer onto one side of the first layer. It includes.

[0049] In the above method, the details of each component and their content, as well as other components and their content, shall be in accordance with the information described in [Candy] above. [Examples]

[0050] The present invention will be described in detail below using examples, but the present invention is not limited to these examples.

[0051] The raw materials used in the examples are as follows: Lakangka extract MV30%: Product name Lakangka extract (manufactured by Guilin Sha Luo Ya Biotech Co., Ltd.) Erythritol (BLB, purity 99.5% or higher) Reduced starch syrup (produced by Food Science, containing monosaccharide alcohols 1-6, disaccharide alcohols 70-77, trisaccharide alcohols 10-20, tetrasaccharide alcohols 1-6, pentasaccharide alcohols or higher 1-10) Strawberry flavoring (a mixture of strawberry flavorings from Takasago International Corporation, Hasegawa International Corporation, and Ogawa International Corporation is used) Muscat flavoring (Golden Kelly patent flavoring) Herb fragrance (Nagaoka Fragrance) Milk flavoring (a mixture of Takasago International's milk flavoring and vanilla flavoring is used) Coffee flavoring (a mixture of coffee flavorings from Takasago International Corporation, Hasegawa International Corporation, and Vemanfils International Corporation)

[0052] In this embodiment, raw materials, manufacturing equipment, and materials that comply with the Food Sanitation Act were used.

[0053] (Examples) As shown in Tables 1 and 2, erythritol, monk fruit extract, and other ingredients were weighed into dedicated containers and heated and melted while stirring. After heating and melting, the mixture was poured into a cylindrical mold (φ20mm x 10mm), cooled at room temperature, and solidified by crystallization to obtain candy. For the two-layered candy, each flavor of candy liquid was prepared separately and poured in half to form the upper and lower layers. In this way, oval-shaped candies with dimensions of approximately 15mm in length, 10mm in width, 10mm in height, and weighing approximately 2.5g were produced.

[0054] [Table 1]

[0055] [Table 2]

[0056] (Comparative example) As shown in Table 3, the sugar, corn syrup, and other ingredients were measured out into dedicated containers and heated and melted while stirring. After heating and melting, the mixture was poured into a cylindrical mold (φ20mm x 10mm), cooled at room temperature, and solidified to obtain candy. For the two-layered candy, each flavor of candy liquid was prepared separately and poured in half to form the upper and lower layers. In this way, oval-shaped candies with dimensions of approximately 15mm in length, 10mm in width, 10mm in height, and weighing approximately 2.5g were produced. [Table 3]

[0057] [Sensory evaluation] Sensory evaluation was conducted on seven subjects who had received training in identifying the five basic tastes. The time it took to finish licking one candy of the example, reference example, and comparative example, and the time it took for the flavor to disappear were measured. The time it took for the flavor to disappear relative to the time it took to finish licking one candy was calculated as the flavor persistence level. The flavor persistence levels of each flavor of the two-layered candy were compared to the single-layered candy as the reference. The formula for calculating the flavor persistence level is shown below. Flavor duration level (%) = Time when the flavor is no longer perceived (seconds) / Time until the candy is finished (seconds) × 100

[0058] The results of the sensory evaluation are shown in Table 4. The following shows the results of comparing the flavor persistence level of each flavor of the two-layered candy with that of the single-layered candy. A difference of less than 1% in flavor persistence level compared to the single-layered candy was marked with ×, an increase of less than 10% was marked with ○, and an increase of 10% or more was marked with ◎.

[0059] [Table 4]

[0060] These tests revealed that superior flavor improvement was achieved only in the candy containing monk fruit extract.

[0061] [Example prescription] Based on the formulation shown below, a two-layered candy containing the monk fruit extract of the present invention was prepared. The composition of each product is listed as an example. Note that the top and bottom layers may be swapped.

[0062] [Table 5]

Claims

1. A two-layered candy containing monk fruit extract, A two-layered candy comprising a first layer containing a first flavor and a second layer superimposed on one side of the first layer and containing a second flavor different from the first flavor, with both layers containing monk fruit extract.

2. Furthermore, the two-layered candy according to claim 1 contains an additional sweetener selected from the group consisting of maltitol, xylitol, sorbitol, mannitol, erythritol, palatinite, and reduced starch syrup.

3. The two-layered candy according to claim 2, wherein the amount of the additional sweetener is 1 to 100,000 parts by mass per 1 part by mass of the monk fruit extract.

4. The two-layered candy according to claim 1 or 2, wherein the combination of the first flavor and the second flavor is selected from the group consisting of the following: A combination of fruit or vegetable flavor and milk or vanilla flavor; A combination of fruit or vegetable flavor and herb or spice flavor; A combination of sweet flavors and milk or vanilla flavors; A combination of sweet flavors and beverage flavors; A combination of beverage flavors and milk or vanilla flavors; A combination of fruit or vegetable flavor and beverage flavor; A combination of different fruit or vegetable flavors; A combination of milk and vanilla flavors; A combination of sweet flavor and fruit or vegetable flavor; A combination of different sweet flavors; A combination of herb or spice flavors and beverage flavors; A combination of herbal or spice flavors and sweet flavors; A combination of different herbs or spices; A combination of alcoholic and beverage flavors; A combination of alcoholic flavor and fruit or vegetable flavor; A combination of alcoholic and sweet flavors; and A combination of alcoholic and herbal or spice flavors.

5. A method for enhancing flavor release in candy containing monk fruit extract, The process of mixing monk fruit extract and the first flavor to prepare the candy material for the first layer: A process of preparing a candy material for the second layer by mixing monk fruit extract and a second flavor different from the first flavor; and A process of joining the second layer in a layered manner to one surface of the first layer. A method for enhancing flavor release that encompasses this.

6. The process of mixing monk fruit extract and the first flavor to prepare the candy material for the first layer: A process of preparing a candy material for the second layer by mixing monk fruit extract and a second flavor different from the first flavor; and A process of joining the second layer in a layered manner to one surface of the first layer. A method for producing a two-layered candy structure comprising a first layer and a second layer.

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