JP2002315510A - Method for producing sugar confectionery - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing a sugar confectionery having the feeling of crispy biting and moderate elasticity and capable of obtaining a characteristic feeling which has never presented in conventional marshmallows and gummy candies. SOLUTION: This method for producing sugar confectionery is to mix 30-75 wt.% sugar with 0-45 wt.% starch syrup by adding a proper amount of water for dissolving them, further, dissolve and mix 3-4 wt.% gelatin, boil the mixture solution down, subsequently add required amount of additives such as an acidulant, a colorant, a fragrant material and the like, add 3-6 wt.% fine powdery sugar (powdered sugar) to a dough adjusted its Bx to 79-77, aerate the dough and adjust the specific gravity to 0.7-1.0, fill the dough after the aeration in a corn starch-based mold, dry to deposit sugar crystal inside of the mold, adjust the water content to 13-15% after drying and preferably spray an oil after taking the product out of the mold.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a sugar confection having a crisp texture and a moderate elasticity so that a unique texture can be obtained.

[0002]

2. Description of the Related Art Generally, sugar confectionery is a confectionery made mainly of sugar, and is made by adding nuts, fruits, flavors, dairy products, eggs, and the like. For example, there are candy, tortoiseshell candy, Chitose candy, Arihei sugar, confetti, carmela and the like. In addition, there are chocolate, bonbon, marshmallow, marzipan, cotton candy and the like in addition to nougat, toffee, and caramel.

[0003] Among these sugar confections, marshmallows are fluffy and soft, suitable for eating by infants and the elderly, and have also been popular as sugar confections attractive to children and women. To make marshmallows,
For example, 40% by weight of sugar and 27% by weight of starch syrup are used as main raw materials, to which an appropriate amount of invert sugar and water are added and mixed, and about 3% by weight of gelatin is dissolved and mixed.
Boil down to 12 ° C, then add an appropriate amount of fragrance, aerate (agitate to contain air), and reduce specific gravity to 0.1.
Adjust to 4 to 0.5 to make a solution at about 50 ° C. The mold for molding is usually based on corn starch housed in a container, and has a dent formed on the surface thereof by embossing. The dent is filled with the solution by dripping, and air-dried naturally for about one night. After adjusting the content to about 30 to 45%, take out. Thus, the marshmallow is completed.

[0004] There are also conventional candy similar to marshmallow but harder and chewy (eg, commercially available as gummy candy). To make this gummy candy, sugar 35% by weight and starch syrup 40% by weight
The main raw material, sorbit and water are added in appropriate amounts and mixed, and gelatin is further dissolved and mixed at 5 to 6% by weight, and the mixture is boiled down to 110 to 120 ° C. 2% by weight of the additive and a small amount of fragrance. Molding using a corn starch-based mold is the same as marshmallow,
The gummy candy is completed by allowing it to dry naturally for more than a day, adjusting the water content to about 18%, removing it, and applying oil to the surface.

[0005]

The above-mentioned conventional marshmallow has a fluffy soft and light texture, but on the other hand, lacks texture and feels unsatisfactory, while the gummy candy has a specific elasticity. Although it has a chewy texture and provides a pleasant texture, it is difficult to bite. In the case of the gummy candy, even if aeration is performed at the time of manufacturing, the hard elasticity remains without being lost. In view of the above, the present invention has a crunchy texture while being like marshmallow, and also has a moderate elasticity softer than gummy candy, so that a unique texture can be obtained. An object of the present invention is to provide a method for producing a confectionery.

[0006]

As a technical means for achieving this object, the present invention relates to a method for producing sugar at 30 to 75% by weight.
And an appropriate amount of dissolved water in 0-45% by weight of starch syrup and mix,
Further, 3 to 4% by weight of gelatin is dissolved and mixed, and after the mixture is boiled down, additives such as acidulants, colorings, and flavors are added in necessary amounts, and 3 to 6% by weight of sugar fine powder is added. The present invention provides a method for producing a confectionery in which the dough after aeration is filled in a molding die, and then dried to precipitate sugar crystals therein. Further, in the method for producing a sugar confectionery, (1) the sugar fine powder is powdered sugar crushed by an ordinary method, and Bx of the dough before adding the sugar fine powder.
(2) the dough temperature after the aeration is adjusted to 65 to 73 ° C., (3) the dough specific gravity after the aeration is adjusted to 0.7 to 1.0, 4) The water content after drying is 13 to 15%
Adjustment to the gist.

[0007] In the present invention, by precipitating sugar crystals inside the sugar confectionery, it is not too soft or too hard,
A unique texture with a crisp texture and ease of biting can be obtained.

[0008]

DESCRIPTION OF THE PREFERRED EMBODIMENTS Next, an embodiment of a method for producing a confectionery according to the present invention will be described with reference to the accompanying drawings. FIG.
Indicates a sugar confectionery manufacturing process. First, the raw materials are measured. The raw materials are sugar 30-75% by weight and starch syrup 0-45% by weight
And 7 to 9% by weight of water are added thereto and mixed. Further, a mixing step 1 of weighing 3 to 4% by weight of gelatin, adding water, dissolving at a temperature of 60 to 70 ° C., and adding and mixing the gelatin solution is performed.

Next, a dissolution / boil-down step 2 of further dissolving the mixed solution at 110 to 120 ° C. and boiling it down is performed. Thereafter, necessary acidulants and coloring agents are added, and flavors are added.

Next, sugar fine powder (powder sugar) 3 to 6% by weight
Aeration process to add air bubbles to the dough by adding
I do. Bx (sugar content) of dough before adding powdered sugar is 79
To 77. The aeration can be performed, for example, by using a vertical foaming machine or a pressure foaming machine, while cooling. The specific gravity of the dough after this aeration is 0.7 ~
Adjust to 1.0.

The dough temperature before aeration is about 70 ° C., and when the aeration is performed while cooling to 20 to 40 ° C. using the above-described foaming machine, the dough temperature after aeration becomes 50 to 70 ° C. Sugar crystals precipitate. Warm without cooling (60-70 ° C)
When the aeration is performed, the dough temperature after aeration becomes 75 to 85 ° C., and in that case, no sugar crystals are precipitated later. Therefore, it is important that the dough temperature after aeration is less than 75 ° C. When the dough temperature is high, the powdered sugar dissolves and the sugar crystals do not precipitate or the precipitation is delayed, and the desired quality cannot be obtained.

Thereafter, a filling step 4 for filling the dough into a molding die and a drying step 5 are performed. Molding mold is the same as before,
The filling step 4 is performed by using a cornstarch base having dents formed on the upper surface by embossing, and dropping a predetermined amount of dough from a filling machine into the dents. After the filling, the drying step 5 is performed by air drying for about 2 days.

After drying, it is preferable to take it out of the mold and apply oil 6 to the surface. This oil hook 6
This is to prevent the sugar confections from adhering to each other due to the moisture present on the surface. Thereby, the sugar confectionery is completed. The water content of the sugar confectionery is 13 to 15%, which is adjusted to be slightly lower than the water content of the conventional gummy candy of about 18% and far lower than the water content of the conventional marshmallow, 30 to 45%.

[0014] When the sugar confectionery produced in this manner is eaten, a unique texture having both a crisp texture and a moderate elasticity is obtained, which is unique to neither conventional marshmallow nor gummy candy. It was.
This texture is caused by sugar crystals precipitated inside. In a sugar confectionery produced from a dough having a dough temperature of 75 ° C. or more after the aeration, powdery sugar crystals do not precipitate, and thus such a unique texture cannot be obtained.

Example 1 50 kg of sugar and 25 kg of starch syrup
Was weighed, 8.5 kg of water was added thereto and mixed, and a mixture obtained by dissolving 3.5 kg of gelatin in 6 kg of water at a dissolution temperature of 65 ° C. was added to the mixture. This mixture was boiled down at a temperature of about 120 ° C., and 1 kg of a necessary additive dissolved in 1 kg of water was added thereto. Then, 5 kg of powdered sugar was added to the dough adjusted to B × 78 to prepare a dough. The dough was put on a pressure foaming machine and aerated. The dough temperature (dough preparation temperature) before aeration was 70 ° C, and the dough temperature (dough outlet temperature) after aeration was adjusted to 73 ° C. Thereafter, the sugar confectionery was taken out after filling the mold and drying for 2 days. The sugar crystals were well precipitated inside the sugar confectionery, and a good texture was obtained.

Example 2 50 kg of sugar and 25 kg of starch syrup
Was weighed, 8.5 kg of water was added thereto and mixed, and a mixture obtained by dissolving 3.5 kg of gelatin in 6 kg of water at a dissolution temperature of 65 ° C. was added to the mixture. This mixture was boiled down at a temperature of about 120 ° C., and 1 kg of a necessary additive dissolved in 1 kg of water was added thereto. Then, 5 kg of powdered sugar was added to the dough adjusted to B × 78 to prepare a dough. The dough was put on a pressure foaming machine and aerated. The dough temperature (dough preparation temperature) before aeration was 70 ° C, and the dough temperature (dough outlet temperature) after aeration was adjusted to 75 ° C. Thereafter, the sugar confectionery was taken out after filling the mold and drying for 2 days. In this sugar confectionery, the crystal precipitation of sugar was rather slow, and the texture was somewhat soft and good, but the deformation was a little worried and the quality was in the barely usable range as a product.

Example 3 50 kg of sugar and 25 kg of starch syrup
Was weighed, 8.5 kg of water was added thereto and mixed, and a mixture obtained by dissolving 3.5 kg of gelatin in 6 kg of water at a dissolution temperature of 65 ° C. was added to the mixture. After boiling this mixture at a boiling temperature of 120 ° C., 1 kg of necessary additives are
5 kg of powdered sugar was added to the dough adjusted to Bx78 by adding the material dissolved in kg to make a dough. The dough was put on a pressure foaming machine and aerated. The dough temperature (dough preparation temperature) before aeration was 70 ° C, and the dough temperature (dough outlet temperature) after aeration was adjusted to 50 ° C. Thereafter, the sugar confectionery was taken out after filling the mold and drying for 2 days. Inside the sugar confectionery, sugar crystals precipitated and the texture was good, but the dough was poorly cut at the time of filling, the stringing state began to increase, and the sugar was in a barely endurable state.

Example 4 50 kg of sugar and 25 kg of starch syrup
Was weighed, 8.5 kg of water was added thereto and mixed, and a mixture obtained by dissolving 3.5 kg of gelatin in 6 kg of water at a dissolution temperature of 65 ° C. was added to the mixture. The mixture was boiled down at a temperature of about 120 ° C., and 1 kg of a necessary additive dissolved in 1 kg of water was added thereto. Then, 5 kg of powdered sugar was added to the dough adjusted to Bx79 to form a dough. The dough was put on a pressure foaming machine and aerated. The dough temperature (dough preparation temperature) before aeration was 70 ° C, and the dough temperature (dough outlet temperature) after aeration was adjusted to 65 ° C. Thereafter, the sugar confectionery was taken out after filling the mold and drying for 2 days. In this sugar confectionery, the crystal precipitation of sugar was quick, the texture became slightly hard, and the quality was in the range of barely usable as a product.

Example 5 50 kg of sugar and 25 kg of starch syrup
Was weighed, 8.5 kg of water was added thereto and mixed, and a mixture obtained by dissolving 3.5 kg of gelatin in 6 kg of water at a dissolution temperature of 65 ° C. was added to the mixture. The mixture was boiled down at a temperature of about 120 ° C., and 1 kg of a necessary additive dissolved in 1 kg of water was added thereto. Then, 5 kg of powdered sugar was added to the dough adjusted to Bx77 to prepare a dough. The dough was put on a pressure foaming machine and aerated. The dough temperature (dough preparation temperature) before aeration was 70 ° C, and the dough temperature (dough outlet temperature) after aeration was adjusted to 65 ° C. Thereafter, the sugar confectionery was taken out after filling the mold and drying for 2 days. Inside the sugar confectionery, the precipitation of sugar crystals was rather slow, and the texture was slightly soft and good. However, there was some concern about deformation, and the quality was in the range of barely usable as a product.

Example 6 50 kg of sugar and 25 kg of starch syrup
Was weighed, 8.5 kg of water was added thereto and mixed, and a mixture obtained by dissolving 3.5 kg of gelatin in 6 kg of water at a dissolution temperature of 65 ° C. was added to the mixture. This mixture was boiled down at a temperature of about 120 ° C., and 1 kg of a necessary additive dissolved in 1 kg of water was added thereto. Then, 5 kg of powdered sugar was added to the dough adjusted to B × 78 to prepare a dough. The dough was put on a pressure foaming machine and aerated. The dough temperature (dough preparation temperature) before aeration was 70 ° C, and the dough temperature (dough outlet temperature) after aeration was adjusted to 65 ° C. Thereafter, the sugar confectionery was taken out after filling the mold and drying for 2 days. This sugar confectionery had an optimum sugar crystal precipitation and also had the best texture.

Example 7 50 kg of sugar and 25 kg of starch syrup
Was weighed, 8.5 kg of water was added thereto and mixed, and a mixture obtained by dissolving 3.5 kg of gelatin in 6 kg of water at a dissolution temperature of 65 ° C. was added to the mixture. The mixture was boiled down at a temperature of about 120 ° C., and 1 kg of a necessary additive dissolved in 1 kg of water was added thereto. Then, 3 kg of powdered sugar was added to a dough adjusted to B × 78 to form a dough. The dough was put on a pressure foaming machine and aerated. The dough temperature (dough preparation temperature) before aeration was 70 ° C, and the dough temperature (dough outlet temperature) after aeration was adjusted to 65 ° C. Thereafter, the sugar confectionery was taken out after filling the mold and drying for 2 days. This sugar confectionery has a low amount of added powdered sugar, and the crystal precipitation of sugar is slow, the texture is slightly soft and good, but there is a slight worry about deformation, and it has a quality in the range of barely usable as a product. there were.

Comparative Example 1 30 kg of sugar and 45 kg of starch syrup
Was weighed, 8.5 kg of water was added thereto and mixed, and a mixture obtained by dissolving 3.5 kg of gelatin in 6 kg of water at a dissolution temperature of 65 ° C. was added to the mixture. This mixture was boiled down at a temperature of about 120 ° C., and 1 kg of a necessary additive dissolved in 1 kg of water was added thereto. Then, 5 kg of powdered sugar was added to the dough adjusted to B × 78 to prepare a dough. The dough was put on a pressure foaming machine and aerated. The dough temperature (dough preparation temperature) before aeration was 70 ° C, and the dough temperature (dough outlet temperature) after aeration was adjusted to 65 ° C. Thereafter, the sugar confectionery was taken out after filling the mold and drying for 2 days. This sugar confectionery was of a quality in the range of barely usable as a product, in which the precipitation of sugar crystals was rather slow, the texture was slightly soft, and there was some concern about deformation.

[Comparative Example 2] 75 kg of sugar and syrup were not used, and 8.5 kg of water was added thereto and mixed. 3.5 kg of gelatin was added to this mixed solution with 6 kg of water, and the dissolution temperature was 65 ° C.
Was dissolved in the above. This mixture is boiled down to a temperature of about 1
After boiling at 20 ° C, add 1 kg of necessary additives to 1 kg of water
Powdered sugar 5 on the dough adjusted to Bx78
The dough was made by adding kg. The dough was put on a pressure foaming machine and aerated. The dough temperature (dough preparation temperature) before aeration was 70 ° C, and the dough temperature (dough outlet temperature) after aeration was adjusted to 65 ° C. Thereafter, the sugar confectionery was taken out after filling the mold and drying for 2 days. In this sugar confectionery, the crystal of sugar was precipitated quickly, the texture became hard, and the quality was in the range of barely usable as a product.

In the above Examples 1 to 7 and Comparative Examples 1 and 2, the amounts of the raw materials, the temperature during aeration, the dough Bx before the addition of the powdered sugar, the precipitation state of the powdered sugar crystals, the result judgment, and the like are summarized in a list. And Table 1 below.

[0025]

[Table 1]

According to Example 1, Comparative Example 1 and Comparative Example 2, the crystal precipitation was slow and soft when the sugar was 30 kg, and the crystal precipitation was severe and hard when the sugar was 75 kg. Crystallization of sugar was observed within the range of 30 to 75 kg of sugar, but if the sugar was less than 30 kg, the sugar was too soft, resulting in poor shape retention, and if it exceeded 75 kg, it became too hard. Therefore, the amount of sugar is 30 to 7
The range is 5 kg, preferably 50 kg. Regarding the blending amount of starch syrup, the sugar crystals precipitate even without blending, so that the amount is in the range of 0 to 45 kg, preferably 25 kg.
And

According to the results of Example 4, when the dough had a Bx of 79 before the addition of the powdered sugar, sugar crystals precipitated but had a hard texture. When Bx was 77 as in Example 5, the crystal deposition was slightly slow and the texture was slightly soft. On the other hand, it was found from an auxiliary experiment that when Bx was set to 80, it became too hard, and when Bx76, it was too soft and the shape retention was deteriorated. Therefore, Bx before the addition of powdered sugar is in the range of 79 to 77, preferably 78.

Regarding the dough temperature after aeration,
When the dough charging temperature is 70 ° C., when the dough outlet temperature is set to 75 ° C. as in Example 2, the crystal precipitation of sugar becomes slightly slow and has a slightly soft texture, and as in Example 1, the dough outlet temperature is 73 ° C. When it was lowered, the sugar crystals were good and the texture was good. When the dough outlet temperature was set to 50 ° C. as in Example 3, stringing at the time of filling started to increase, but crystallization of sugar was observed. Thereby, the dough temperature after aeration is set in the range of 50 to 75 ° C, preferably 65 to 73 ° C.

With respect to the amount of powdered sugar added, when the weight was 5 kg as in Example 6, good sugar crystal precipitation was optimal and a good texture was obtained, but when the weight was 3 kg as in Example 7, The crystal precipitation of sugar was slow and the texture became slightly soft.
In addition, in the auxiliary experiment, when 6 kg was added, it became slightly hard, but the texture was not so bad. When it exceeded 6 kg, the texture was too hard and the texture was poor. As a result, the added amount of powdered sugar is 3 to
The range is 6 kg, preferably 5 kg.

When the specific gravity of the dough after aeration was compared under the manufacturing conditions of Example 6, when the specific gravity was less than 0.7, the stringing at the time of filling increased and became slightly hard. When the specific gravity exceeded 1.0, the precipitation of the crystal was slow and it became soft. Therefore, the specific gravity of the dough after aeration is 0.7 to 1.0.
Range.

The water content of the sugar confectionery is from 13 to
It is preferably adjusted to 15%, which is close to that of a conventional gummy candy (water content 18%), improves the chewyness, and is not so hard as the gummy candy, so that there is no difficulty in biting. If the water content is too high, the marshmallow (water content 30 to 45%) becomes soft as in a conventional marshmallow, and the crunch becomes poor.

[0032]

As described above, according to the method of the present invention, a crystal of sugar is precipitated inside a sugar confection, thereby providing a unique texture of sugar having both a crisp texture and a moderate elasticity. Confectionery can be manufactured. As a result, there is an effect that a sugar confectionery having a unique texture can be provided between a marshmallow that is too soft and chewy and a gummy candy that is hard to bite due to its elasticity.

[Brief description of the drawings]

FIG. 1 is a process chart showing an embodiment of a method for producing a confectionery according to the present invention.

[Explanation of symbols]

 1. Mixing process 2. Dissolution / boil-down process 3. Aeration process 4. Filling process 5. Drying process 6. Oil application

 ────────────────────────────────────────────────── ─── Continuing from the front page (72) Inventor Seiichi Hayashiya 1100 Nonoguchi, Mitsu-cho, Mitsu-gun, Okayama Prefecture F-term (reference) 4B014 GB09 GK04 GK05 GL09 GL10 GP04 GP23 GQ05

Claims (5)

[Claims] (1) An appropriate amount of dissolved water is added to 30 to 75% by weight of sugar and 0 to 45% by weight of starch syrup, and the mixture is mixed.
% By weight, and the mixture is boiled down. After adding the necessary amount of additives such as acidulants, coloring agents, flavors, etc., 3 to 6% by weight of sugar fine powder is added and aerated. A method for producing sugar confectionery, which comprises filling the dough into a mold and then drying it to precipitate sugar crystals inside. 2. The sugar fine powder is powdered sugar ground by a conventional method,
The method for producing a sugar confection according to claim 1, wherein the dough before adding the sugar fine powder has a Bx of 79 to 77. 3. The dough temperature after said aeration is 65-65.
The method for producing a sugar confection according to claim 1 or 2, wherein the temperature is adjusted to 73 ° C. 4. The specific gravity of the dough after the aeration is 0.7.
4. The method for producing a sugar confection according to claim 1, wherein the sugar confection is adjusted to 1.0. 5. The method according to claim 1, wherein the moisture content after drying is adjusted to 13 to 15%.