JP2004275004A - Confectionery coated with hard candy and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide confectionery thinly coated with hard candy. <P>SOLUTION: The confectionery coated with hard candy is obtained by spraying melted hard candy by a hot-air spraying method to coat confectionery with a hard candy layer having a thickness of 0.5-1.5 mm. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

[0001]
TECHNICAL FIELD OF THE INVENTION
TECHNICAL FIELD The present invention relates to a method for producing a confection covered with hard candy, and a confection having an excellent palatability having a coating of a specific thickness with the hard candy.
[0002]
[Prior art]
Confectionery typified by chocolate, cookies, rice crackers, etc. is a food whose palatability changes remarkably depending on various factors such as baking method, confectionary form, aroma and the like, not to mention the raw materials. Further, as seen in a confectionery made of a combination of chocolate and a cookie, a plurality of different ingredients are combined to provide a confectionery having a palatability that cannot be easily obtained by a single confectionery.
[0003]
As an example of such a combination of a plurality of different raw materials, confectionery whose surface is coated with caramel or candy has long been preferred, and various methods for efficiently producing such confectionery have been studied (for example, Patent Document 1).
[0004]
However, there are some technical problems in coating a confectionery with a hard candy by these methods.
[0005]
In general, a molten hard candy has a high viscosity, and therefore, in order to coat a confection using the same, it is necessary to increase the melting temperature (for example, around 150 ° C.). As a result, the confectionery to be coated is exposed to a high temperature for a long time until the hard candy cools after coating, and thus coating with the hard candy is not suitable for heat-sensitive foods such as chocolate. Further, it is extremely difficult to coat the hard candy thinly because of the high viscosity, and the coating layer was actually as thick as 2 mm or more. For this reason, inconveniences such as poor cohesiveness when the coated candy and the coated confectionery are eaten at the same time, or inability to chew easily can occur. Furthermore, in the coating by the so-called manual operation, the coating method of the coating layer becomes uneven, which is not preferable in appearance.
[0006]
[Patent Document 1]
Japanese Patent Publication No. 53-20585
[Means for Solving the Problems]
The present inventors have repeatedly studied a technology for efficiently applying a coating having an arbitrary thickness to a food using a hard candy, and as a result, hot air generally used when applying an adhesive to seal a paper container. By using the spray method, we have developed a technology that can be widely coated with hard candy without being limited by the characteristics of the food material. Furthermore, the hard candy coating with a thickness of 0.5 mm to 1.5 mm can respond to chewing and aesthetic The present inventors have found that a new confectionery food having an unprecedented palatability in terms of appearance can be provided, and completed the present invention.
[0008]
That is, the present invention is a method for producing a confection coated with a hard candy, which comprises spraying a molten hard candy by a hot air spray method. Further, the present invention is a confection covered with a hard candy layer having a thickness of 0.5 to 1.5 mm.
[0009]
BEST MODE FOR CARRYING OUT THE INVENTION
The hard candy used in the present invention refers to a hard candy manufactured using sugar, starch syrup, or the like as a main raw material and boiled at 120 to 180 ° C. and having a product moisture of 1 to 3%. Any of these can be used as long as they are manufactured by a general manufacturing method for those skilled in the art.
[0010]
In the present invention, conventional additives such as coloring agents, flavors and sour agents can be appropriately added to the coated hard candy so long as the application to the confectionery is not hindered.
[0011]
The present invention is to produce a coated confectionery by spraying the molten hard candy onto the surface of the confectionery using a hot air spray method. According to this method, a hard candy coating can be applied thinly even to foods that are sensitive to heat, and the thickness of the coating can be arbitrarily adjusted.
[0012]
In the hot air spray method of the present invention, after discharging an applied material such as an adhesive from a nozzle, or while discharging, the discharged material is atomized by blowing high-temperature and high-pressure air from the side to the discharged material, and It is a method of applying to objects. This hot air spray method and its apparatus are developed and used as apparatuses for spraying a hot melt adhesive, wax or other thermoplastic resin onto the surface of a paper container or the like.
[0013]
The present invention uses this apparatus to supply a molten hard candy instead of an adhesive or a resin, and to spray the molten hard candy on a confectionery instead of a container. It was quite unexpected that confectionery having the desired hard candy coating could be produced using this method and apparatus.
[0014]
The advantage of the molten hard candy coating by the hot air spray method according to the present invention is that the particles of the molten hard candy to be sprayed can be adjusted arbitrarily, and as a result, the coating of the hard candy to be coated can be thinned. is there.
[0015]
By reducing the thickness of the coating, the time required for the molten hard candy to cool after coating the confectionery can be significantly reduced. As a result, the time during which the coated confectionery is exposed to the hot molten hard candy is greatly reduced, so even heat-sensitive confections such as chocolate, marshmallow, caramel, ice cream, yokan, gummy jelly, etc. It becomes possible to cover with candy. It should be noted that hard candy can be coated on a confection that is not easily affected by heat, such as a cookie, without any problem. In addition, the method of the present invention is particularly effective when coating a high melting point hard candy, but may be used for coating with a soft candy, caramel, or jelly or jam in addition to the hard candy. . As described above, the present invention is also useful as a method capable of applying a thin coating to an arbitrary object without depending on the object to be coated or the object to be coated.
[0016]
Further, since the thickness of the coating applied in one step can be reduced, a three-dimensional pattern can be provided on the surface of the confection by overlapping the coating multiple times. This makes it possible to decorate the surface of the confectionery with hard candy, and to provide a confectionery with excellent palatability even in aesthetic appearance.
[0017]
Another significant advantage of the present invention is that the fine particles of the injected molten hard candy are not significantly diffused and splashed into the atmosphere. This is advantageous in that the amount of molten hard candy that is sprayed into the atmosphere is suppressed to reduce the consumption of molten hard candy, thereby making it possible to significantly reduce costs and the like.
[0018]
The molten hard candy used for coating can be used in the present invention as long as it is generally used for producing a hard candy. Suitable examples include butterscotch (Scotch). Such a melted hard candy can be appropriately produced according to a usual formulation.
[0019]
In order to coat the molten hard candy by the hot air spray method, a commercially available hot air spray device, in particular, a hot melt applicator 3000 series (product name: HM3500V, HM3700G, 3100, etc.) and a spray gun (system name: CC200) manufactured by Nordson Corporation, USA , CC500) or in combination with a curtain spray head.
[0020]
In the present invention, the above-mentioned molten hard candy is filled into the tank of the system and is injected. As operating conditions at that time, the pump pressure for pushing out the hard candy is 0.8 to 2.0 kg / cm ² , the air pressure is 0.8 to 2.2 kg / cm ² , the ejection area is 15 to 50 cm ² / sec, and the ejection distance ( The distance between the injection port and the object to be coated) is preferably 5 to 10 cm, and the moving speed of the object to be coated is preferably 1 to 3 m / min.
[0021]
Hereinafter, the present invention will be described in more detail by way of non-limiting examples.
【Example】
<Example 1>
Boiled hard candy containing 170% of sugar 53%, maltose 36%, fat 10%, seasoning, flavoring agent, emulsifier, etc. to 170 ° C with respect to a commercially available cookie (circle with a diameter of about 55mm, thickness of 8mm at the center) This was coated under the following conditions using a hot melt spray system consisting of a hot melt applicator 3100 manufactured by Nordson Corporation and a curtain spray head (100 mm width).
[0023]
Tank temperature 140 ° C
Hose temperature 145 ℃
Head temperature 150 ° C
Distance between head and coating 47mm
Pump pressure 1.5 kg / cm ²
Atomizing air pressure 1.4 kg / cm ²
Atomizing air heater temperature 150 ℃
Conveyor linear speed: 1.9 m / min. Under these conditions, a 0.7-0.9 mm thick hard candy was coated on the cookie.
[0024]
<Example 2>
Boiled hard candy containing 1% of sugar 53%, maltose 36%, oil and fat 10%, seasoning, flavoring agent, emulsifier, etc. to a commercially available chocolate (about 15 mm × 25 mm, thickness 10 mm) to 170 ° C., The coating was performed under the following conditions using a hot melt spray system comprising a Nordson hot melt applicator 3100 and a curtain spray head (100 mm width).
[0025]
Tank temperature 140 ° C
Hose temperature 145 ℃
Head temperature 150 ° C
Distance between head and coating 47mm
Pump pressure 1kg / cm ²
Atomizing air pressure 1.5kg / cm ²
Atomizing air heater temperature 150 ℃
Conveyor linear speed 2.45 m / min Under these conditions, a hard candy having a thickness of 0.7 to 0.9 mm was coated on the chocolate. No melting or deformation of the chocolate was observed on the surface of the coated chocolate.
[0026]
<Comparative example>
In Example 1, the hard candy was coated on the cookie surface by squeezing the cookie with tweezers without spraying the boiled hard candy (dip method).
[0027]
The hard candy coating on the cookie obtained by this method had a non-uniform amount of the hard candy coated for each cookie, and the thickness was as thick as 1.9 to 2.6 mm.
[0028]
Similarly, the chocolate in Example 2 was coated with hard candy by a dip method.
[0029]
Hard candy coating on chocolate obtained by this method is such that the amount of hard candy coated for each chocolate is uneven, and the chocolate inside the coating loses shape due to heat, greatly impairing commercial value. It became.
[0030]
<Test example>
A sensory evaluation was conducted by nine panelists on the cookies (inventive product) coated with the hard candy manufactured in Example 1 and the cookies (comparative product) coated with the hard candy manufactured in Comparative Example.
[0031]
All nine panelists evaluated that the comparative product was hard and hard to eat, while eight panelists evaluated the crispy texture of the invention product as favorable. Furthermore, seven panelists evaluated that there was a sense of unity between the cookie and the coated hard candy for the actual product, and two people evaluated the same for the comparative product.
[0032]
In addition, some panelists evaluated the actual product as not losing the original texture of the cookie, having a good balance between the taste of the cookie and the candy, and not having a too strong candy taste.
[0033]
【The invention's effect】
According to the method of the present invention, a hard candy coating can be sprayed and applied at an arbitrary thickness without depending on the type of confection to be coated, and a confectionery having a high palatability can be produced. It also results in a significant reduction in manufacturing costs.

Claims (4)

A method for producing a candy covered with hard candy, characterized by spraying a molten hard candy by a hot air spray method. The method according to claim 1, wherein the thickness of the hard candy coating is 0.5 mm to 1.5 mm. A confection covered with a hard candy layer having a thickness of 0.5 mm to 1.5 mm. The confectionery according to claim 3, wherein the confectionery is chocolate, cookies or caramel.