JP2008061588A - Candy and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide candies giving moisture feeling in the mouth and capable of relatively highly keeping the viscosity of candy melting liquid in the mouth, and to provide a method for producing the candies. <P>SOLUTION: The new candies which bring moisture feeling to the mouth have a viscosity of 1 to 100 Pa×s when preparing an aqueous solution with 40% solid content through melting the candies in water, and adding shearing stress of 0.1 Pa at 37°C to the aqueous solution. The candies can be produced by an extruder having a steam discharging port. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention relates to a candy having a moist feeling in the mouth and a method for producing the candy.

  The candy is dissolved in the mouth by saliva, but the dissolved candy (hereinafter sometimes referred to as candy solution or candy liquid) has a low viscosity and is immediately washed away from the mouth by the saliva. Similarly, gummy candy dissolves in the mouth because it is a gelatin gel, but the dissolution rate is slow, the viscosity of the candy solution is low, and no moist feeling is felt. On the other hand, when the viscosity of the candy solution is increased by later adding a component not contained in the candy, a moist feeling is felt because the time during which the candy solution stays in the mouth becomes longer. However, in reality, consumers cannot accept such a way to eat candy.

  The candy is usually obtained by, for example, boiling a saccharide together with a small amount of water, evaporating the water, and cooling and solidifying in an amorphous state. When candy dough is simmered, it is simmered to around 150 ° C. in a simmering pot, or when it is desired to avoid browning, it is simmered at a relatively low temperature under reduced pressure using a vacuum cooker. As a candy molding method, for example, so-called casting molding in which boiled candy dough is poured directly into a mold, and similarly boiled candy dough is molded into a rope shape while being cooled, and is supplied to a stamping machine called a stamping machine. A so-called stamping molding method is generally used. The boiled candy liquid has fluidity and is usually supplied to the next process through a pipe or the like regardless of a molding method such as casting molding or stamping molding. However, when trying to produce a candy that gives the candy solution a viscosity by adjusting the blending of the candy and feels moist in the mouth, the above-described method of boiling in the kettle increases the viscosity significantly during the production process. Because it loses, it cannot be manufactured.

Patent Document 1 discloses a high-viscosity confectionery characterized in that raw materials are continuously supplied to an extruder having a freely adjustable heating temperature, and a confectionery made of a high-viscosity polymer material is produced from the exit of the extruder. The purpose of the present invention is to provide a method of producing a high-viscosity confectionery in a short time by using an extruder to obtain efficient heat conduction, perform water removal, and the like. There is. Patent Document 2 discloses a method for continuously producing a sugar confectionery from a sugar extender using a twin screw extruder provided with a heating zone. However, these production methods are not suitable for production using raw materials that must contain a large amount of water because of their insufficient water removal capability. In addition, these methods are intended to “keep the viscosity of the candy solution in the mouth relatively high” unless the manufacturing method is intended to “obtain a candy that feels moist in the mouth” not.
Japanese Patent Laid-Open No. 10-23862 Japanese National Patent Publication No. 10-508748

  In view of the above problems, an object of the present invention is to provide a candy having a moist feeling in the mouth and a method for producing the candy.

The inventors of the present invention have intensively studied to solve the above problems, and that the candy having a specific viscosity gives a moist feeling under the condition of a solid content of 40%, which is almost the same as when the candy is dissolved in the mouth. In addition, it was found that such a candy contains a lot of moisture in the raw material and becomes high in viscosity during production, so that it can be produced by an extruder provided with a steam outlet for positively removing moisture, and the present invention has been completed. . That is, the present invention is as follows.
(1) A candy having a viscosity of 1 to 100 Pa · s when a candy is dissolved in water to prepare an aqueous solution having a solid content of 40% and a shear stress of 0.1 Pa is applied to the aqueous solution at 37 ° C.
(2) A candy is dissolved in water to prepare an aqueous solution having a solid content of 40%, and the viscosity when a 0.1 Pa shear stress is applied to the aqueous solution at 37 ° C. is similarly applied with a 5 Pa shear stress. The candy according to (1), wherein the viscosity is 20 to 200 times the viscosity of the resulting product.
(3) The candy according to (1) or (2) containing 0.5 to 5% by weight of xanthan gum.
(4) A method for producing a candy as set forth in (3), wherein the candy raw material is mixed and heated in an extruder provided with a steam outlet, and then cooled and solidified after melting.

  According to the present invention, a novel candy that feels moist in the mouth can be obtained.

  In general, a candy is a product in which water is added to a saccharide, the saccharide is mixed with water, boiled to 100 ° C. or more in a kettle to evaporate the water, and cooled and solidified mainly in an amorphous state. The term “solid” refers to a solid confectionery that includes the above-mentioned general items and is not limited to a manufacturing method, and is mainly composed of amorphous saccharides.

  The raw material used for the candy of the present invention is not particularly limited, and commonly used raw materials can be used as appropriate, for example, sucrose, glucose, maltose, lactose, fructose, trehalose, galactose, palatinose, erythritol, sorbitol, Sugars and sugar alcohols such as xylitol, lactitol, maltitol, reduced palatinose, mannitol, oligosaccharide, starch syrup, reduced starch syrup, dextrin, pullulan, gum arabic, xanthan gum, alginate, pectin, guar gum, locust bean gum, carrageenan, galactomannan Polysaccharides such as gellan gum and starch, fruit juices, vegetable juices and concentrates thereof, dairy products, oils and fats, salt, vitamins, minerals, emulsifiers, coloring agents, acidulants, flavorings and the like can be used. In order to give a moist feeling which is the object of the present invention, it is necessary that the viscosity of the liquid in which the candy is dissolved in the mouth is in a specific range higher than usual, and the candy preferably contains a thickening polysaccharide. In particular, the inclusion of xanthan gum among the thickening polysaccharides is more preferable because the viscosity in the mouth is effectively increased and a moist feeling is easily felt.

  The candy of this invention can be manufactured using the extruder which can be stirred with a strong shearing force while heating, and it is preferable to use a biaxial extruder among them. As a manufacturing method, for example, the raw material is charged from the raw material charging port (raw material charging port 1) of the extruder, and the saccharide is melted by rotating the screw in the barrel while heating the barrel to about 130 to 250 ° C. In that case, thickening polysaccharides such as xanthan gum may be introduced from the raw material inlet 1, but after the raw material introduced from the raw material inlet 1 is melted, it is introduced from the downstream raw material inlet (raw material inlet 2). Also good. As a screw etc. which contact the raw material in an extruder, a forward screw, a reverse screw, and a mixing paddle can be used combining it suitably according to raw material mixing | blending. The extruder used in the present invention needs to be provided with a steam outlet upstream of the outlet for discharging the candy dough. A decompression device may be installed at the steam outlet to increase the evaporation efficiency.

  In the present invention, the solid content is a commonly used meaning, and means the ratio of the total weight of all components (solutes) other than water in a certain aqueous solution to the total weight of the aqueous solution.

The candy of the present invention preferably has a viscosity of 1 to 100 Pa · s when dissolved in water to prepare an aqueous solution having a solid content of 40% and a shear stress of 0.1 Pa is applied to the aqueous solution at 37 ° C. Further, when the viscosity when a shear stress of 0.1 Pa is applied to the aqueous solution at 37 ° C. is 20 to 200 times the viscosity when a shear stress of 5 Pa is applied in the same manner, the aqueous candy solution is swallowed. Sometimes it is more preferable because it does not stick more than necessary and the throat is good. A viscometer is used to measure the viscosity of the candy aqueous solution. For example, when Rheo Stress RS100 (manufactured by HAAKE) is used, the relationship between the shear stress and the viscosity can be easily measured.
The present invention will be described in more detail with reference to the following examples, but the present invention is not limited to these examples.

  Candy was produced using a biaxial extruder TEX47FCT-34BW-3V (manufactured by Nippon Steel Works). That is, in FIG. 1, reduced palatinose and a part of reduced starch syrup are introduced from the raw material inlet 1 of FIG. 1 and a xanthan gum aqueous solution (3% by weight of xanthan gum, 18% by weight of reduced starch syrup, 79% by weight), the candy dough is discharged from the outlet at a barrel temperature of 200 ° C., a screw speed of 200 rpm and a discharge rate of 60 kg / hr, and the resulting candy dough is brought to about 90 ° C. It was cooled and formed into a cylindrical shape having a diameter of 20 mm and a thickness of 6 mm by a stamping machine, and cooled to room temperature to obtain a candy. Table 1 shows the composition of each candy (the unit of the numerical value is% by weight) and evaluation of moisture feeling.

  In accordance with the conventional method, the preparation of the candy dough of each formulation of Table 1 was tried by the method of boiling at 150 degreeC with a boiling pot. After boiling, the candy dough was cooled to about 90 ° C., formed into a cylindrical shape having a diameter of 20 mm and a thickness of 6 mm with a stamping machine, and cooled to room temperature to obtain a candy. In addition, in this method using a boiled pot, the candy doughs of Formulation 3-5 could not be prepared because the viscosity became too high and there was almost no fluidity. Moreover, the evaluation of the moist feeling of each obtained candy was the same as Table 1 regarding the blends 1 and 2.

Test example 1
Candy of the formulations 1 to 10 shown in Table 1 and Table 2 was prepared in the same manner as in Example 1, and an aqueous solution was prepared by dissolving in water to a solid content of 40%. Each aqueous solution was measured for its viscosity when shear stress was applied using a double cone plate at 37 ° C. using a viscoelasticity measuring device Rheo Stress RS100 (manufactured by Harke). 2 and 3 are graphs in which the horizontal axis represents shear stress and the vertical axis represents viscosity. Table 3 shows the viscosity (Pa · s) measured when a shear stress of 0.1 Pa and 5 Pa was applied to each candy in the above-described viscosity measurement.

Sectional view when viewing the biaxial extruder TEX47FCT-34BW-3V from the horizontal direction Graph of viscosity measured when shear stress is applied to an aqueous solution of 40% solid content of candy 1-5 Graph of viscosity measured when shear stress is applied to an aqueous solution of 40% solid content of candy with formulations 6-10

Explanation of symbols

a: Raw material inlet 1
b: Raw material inlet 2
c: Steam outlet d: Candy outlet

Claims (4)

  A candy having a viscosity of 1 to 100 Pa · s when a candy is dissolved in water to prepare an aqueous solution having a solid content of 40% and a shear stress of 0.1 Pa is applied to the aqueous solution at 37 ° C.   The candy was dissolved in water to prepare an aqueous solution with a solid content of 40%, and the viscosity when a shear stress of 0.1 Pa was applied to the aqueous solution at 37 ° C. was the same as that when a shear stress of 5 Pa was applied. The candy according to claim 1, which has a viscosity of 20 to 200 times.   The candy according to claim 1 or 2, comprising 0.5 to 5% by weight of xanthan gum.   4. The method for producing candy according to claim 3, wherein the candy raw material is mixed and heated by an extruder provided with a steam outlet, and then cooled and solidified after melting.

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