JP2010029150A - Caramel sweet stuff and method for manufacturing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a caramel sweet stuff containing new palate feeling by preventing caramel from sticking to the teeth without damaging the flavor of caramel and a method for manufacturing this caramel sweet stuff. <P>SOLUTION: There is disclosed the caramel sweet stuff characterized by mixing snacks whose size is ranging from 20% to 80% of the height of a final caramel sweet stuff in a caramel dough by 10 to 50 wt.%. The caramel sweet stuff is obtained by: the process of molding the caramel dough on a cook-up sheet; the process of distributing the snacks on the caramel dough sheet; and the process of overlapping a separately prepared caramel dough sheet molded in the same way as the molding process of the sheet on the caramel dough sheet on which the snacks are distributed, and wrapping the distributed snacks between the caramel dough sheet. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

  The present invention relates to a caramel confectionery with reduced toothing and a novel texture, and a method for producing the same.

  Caramel is a popular confectionery that has been eaten for a long time, but its sales are declining year by year. The reason why caramel cannot meet the demands of the times is thought to be due to the difficulty of eating because it sticks to the teeth when chewing. Recently, caramel popularity has been revived from gourmet tastes, such as salted caramel, but the problem of toothing has not been solved. So far, various solutions have been proposed for preventing toothing of soft candy including caramel, but most of them have been solutions using additives. Conventional emulsifiers have been added. For example, soft candy mixed with polyglycerin fatty acid ester (Patent Document 1), sucrose fatty acid ester (HLB value 3 to 7), polyglycerin fatty acid ester and citric acid monoglyceride are essential. Soft candy blended as an ingredient (Patent Document 2), soft candy blended with a monoglycerin fatty acid ester having an HLB value of 6.0 or less (Patent Document 3), sorbitan fatty acid ester and sucrose fatty acid ester of HLB11 Soft candy (Patent Document 4) has been proposed. However, although the above-mentioned technique has some anti-toothing effect, it is not sufficient, but there is a problem that, if the blending amount is increased to enhance the effect, the taste is adversely affected.

  As described above, the solution using the additive has a problem of inhibiting the deliciousness of the soft candy itself. Therefore, as a solution different from conventional methods using additives, the present applicant has dispersed gummy in soft candy, inserted linear gummy, put a tablet in the center, and put gummy on the outside. A soft candy that prevents the soft candy from adhering to the teeth by winding the candy is proposed (see Patent Documents 5, 6, 7, 8, and 9). All these soft candy has become a hit product widely accepted by consumers.

On the other hand, as a combination of snacks and soft candy, soft candy (Patent Document 10) in which cookies and the like are dispersed has been proposed. In this method, cookies and the like are dispersed and mixed in a candy dough while maintaining a certain shape such as a granular shape. Where the dough becomes harder over time and the blended material does not blend well, the jelly strips are dispersed in the dough to maintain the softness of the dough and maintain the texture of the blended material. This is not intended to prevent the adhesion of cookies to the teeth of caramel dough, and when caramel dough is used, the blending amount of cookies is 5 to 10% described in Patent Document 10. In this range, the texture is almost caramel, and the crisp texture of cookies cannot be imparted. The raw material of the jelly strip is sugar, starch syrup, etc. When blended in caramel dough, the sweetness is emphasized as in the addition of the gummy, and the taste of caramel is inhibited.
JP 5-7459 A JP-A-5-227893 JP-A-8-38056 Table 02/009530 Japanese Patent No. 3405323 Japanese Patent No. 3794416 JP 2006-158386 A Japanese Patent No. 3555597 Japanese Patent No. 3769652 JP 1998-00056 A

The inventors of the present invention have intensively studied to prevent caramel toothing, and in the known technology, gummy and tablets dispersed therein have a great influence on the taste of caramel dough, and the sweetness is emphasized. I discovered for the first time that there was a problem of inhibiting the deliciousness of caramel itself, such as that the taste does not match.
Therefore, the present invention has been made in view of such circumstances, and its object is to prevent caring without impairing the flavor of caramel and to provide a caramel confectionery having a novel texture and its production It is to provide a method.

As a result of diligent investigations to solve the above-mentioned problems, the present inventors have reduced the toothing by kneading snacks in caramel dough in an amount of 10 to 50% by weight. The present inventors have found that a caramel confectionery having a new texture with the added texture can be obtained.
That is, the gist of the present invention is as follows.
(1) A caramel confectionery characterized in that 10 to 50% by weight of snacks having a size of 20 to 80% of the height of the final caramel confectionery are kneaded in the caramel dough,
(2) The caramel confectionery according to (1), wherein the snack is a wheat confectionery,
(3) The caramel confectionery according to (1), wherein the snack is a starch confectionery,
(4) A step of molding caramel dough into a cooked sheet, a step of dispersing snacks on the caramel dough sheet, a caramel dough sheet prepared separately in the same manner as the sheet forming step, the snack The present invention relates to a method for producing caramel confectionery, characterized by having a step of wrapping dispersed snacks between caramel dough sheets by superimposing them on a caramel dough sheet in which foods are dispersed.

  According to the present invention, by adding 10 to 50% by weight of snacks having a size of 20 to 80% of the final caramel height in the caramel dough, the toothing is reduced and the texture is crisp. A caramel confectionery having an added new texture can be obtained.

Hereinafter, the caramel confectionery of the present invention will be described in more detail.
The caramel of the present invention is a caramel confectionery in which 10 to 50% by weight of snacks having a size of 20 to 80% of the final caramel height are kneaded in the caramel dough.

  The caramel of the present invention is defined as a caramel according to Japanese agricultural and forestry standards. That is, soft candy, which is obtained by adding dairy products to sugars, or by adding oils, fats, starches, flours, fruits or seeds, flavoring agents, coloring agents, etc. It has elasticity.

  In the present invention, the snacks dispersed in the caramel dough may be prepared by a conventional method using carbohydrates such as wheat flour, corn, rice flour, rice bran, beans, and corn as a main raw material. Light and fragile dry puffed food with added seasonings. For example, wheat confectionery, starch confectionery, etc. are included in the snacks used in the present invention.

  The wheat confectionery includes cookies, biscuits, crackers, sachets, etc., mainly made of wheat flour among the snacks.

  The said starch confectionery uses starch among the above-mentioned snacks as a main ingredient, and includes rice crackers, rice crackers, taro and the like.

  The snacks are preferably dispersed in the caramel dough at a rate of 10 to 50% by weight, more preferably in the range of 20 to 40% by weight. When the snacks in the caramel dough is less than 10% by weight, the anti-toothing property cannot be improved, and the difference in texture between the caramel dough and the snacks is not felt. If it exceeds 50% by weight, the texture of the snacks will be too good, a new texture will not be obtained, and it will be difficult to integrate both.

  Furthermore, the size of the snacks is preferably 20 to 80% with respect to the height of the final caramel confectionery. The size of the snacks at this time is within the scope of the present invention as long as it is a single piece of snack pieces and / or an assembly of a plurality of pieces. When the size of the snack is less than 20% of the height of the caramel confectionery, the texture of the snack is not felt, and the anti-toothing effect referred to in the present invention is drastically reduced. On the other hand, if it exceeds 80%, the caramel dough cannot completely wrap the snacks, making it difficult to mold. Moreover, about the shape of snacks, if it is in the said size range, there will be no limitation in particular.

  Further, in the caramel dough, generally used for soft candy, crystalline cellulose, vegetable or animal fats and oils, gelatin, fondant, other fragrances, coloring agents, acidity components, and carboxylates for pH adjustment , And other starch-derived chain compounds, vitamins, calcium agents, protein agents, salts, spices, fruit juices, animal and plant extracts and processed products thereof, dried animal and plant products and processed products thereof, processed gelatin products, Sugar processed products can be added.

  In order to produce the caramel confectionery of the present invention, a conventional method in which snacks are dispersed and mixed in a caramel dough and then applied to an extruder, a batch roller and a sizing roller can be employed. Absent. This is because the snacks are finely crushed at the time of molding, the effect of preventing toothing is reduced, and a new texture cannot be produced. Therefore, the method for producing the caramel confectionery of the present invention was formed in the same manner as the step of cooking caramel dough and forming it into a sheet, the step of dispersing snacks on the caramel dough sheet, and the step of forming the sheet. The method further comprises a step of wrapping the dispersed snacks between the caramel dough sheets by superimposing a separately prepared caramel dough sheet on the caramel dough sheet in which the snacks are dispersed. The wrapping as the final step may be repeated twice or more.

  Specifically, for example, the caramel dough is rolled through a roller to make a caramel dough sheet of a certain thickness, and after the snacks are dispersed as uniformly as possible, a separately prepared caramel dough sheet is overlaid thereon. The caramel of the present invention can be made by wrapping a caramel fabric between both fabric sheets. The caramel dough sheets stacked one above the other are integrated by rolling through rollers. The preferable thickness of the caramel dough sheet varies depending on the size (area) of the sheet to be formed, but is appropriately set in consideration of the thickness of the dough passing through the roller, the cooling efficiency, and the like. And snacks are uniformly disperse | distributed to the whole caramel by wrapping in the state disperse | distributed uniformly between the two sheet | seats of caramel dough shape | molded by the above thickness.

  The caramel confectionery laminated with the caramel dough obtained as described above may be cut into a desired size and shape by known means.

(Examples 1-4)
EXAMPLES Next, although an Example demonstrates this invention in detail, this invention is not restrict | limited at all by these Examples. The part indicates “part by weight”.
1450 parts of sugar, 1080 parts of starch syrup, 340 parts of condensed milk, 526 parts of fresh cream, 250 parts of vegetable oil and fat, 5 parts of salt, 540 parts of powdered milk and boiled up to 123 degrees, the water content is 7% I made it. Next, the boiled caramel was transferred to a kneader, 10 parts of fondant was added, and aged overnight in a heat-reserving chamber at 40 ° C. The caramel dough taken out from the heat storage was roughly divided into three equal parts and each was stretched to a thickness of 4 to 7 mm on a square sheet using a cylindrical stick like a rolling pin (referred to as caramel sheets 1 to 3). Each of the stretched sheets 1 to 3 has a weight of about 1200 g, a thickness of 6 to 7 mm, and a size of about 35 cm × 50 cm. A sheet 2 has a weight of about 1100 g, a thickness of 4 to 7 mm, and the same size. It was about 35 cm × 50 cm.

In addition, snacks were prepared as follows. 300 parts of wheat flour, 100 g of starch, 4 g of salt, and 140 g of water were kneaded and turned into alpha, then rolled and molded into a sheet having a thickness of 2 to 3 mm. This was cut | disconnected to the size of Table 1, and it fried for 30 to 60 seconds at 150 degree | times with the vegetable oil and fat, and the snack piece was obtained. On the caramel sheet 1, the weights of Table 1 were uniformly dispersed per 50 cm ^{2 of} sheet area. The caramel sheet 2 was placed thereon, rolled through a roller having a thickness of 10 mm, and the sheets were bonded together. The thickness after bonding the caramel sheets 1 and 2 through a roller was about 9 to 12 mm. Next, the above-mentioned snacks were further dispersed on the covered caramel sheet 2 in substantially the same amount as above, and the caramel sheet 3 was placed thereon and again passed through a roller having a thickness of 10 mm. The thickness after pasting the caramel sheets 1, 2, and 3 through a roller was about 9-12 mm. The caramel with the snacks sandwiched between two layers obtained as described above was cut into 10 × 10 mm with a caramel cutter to obtain a cubic caramel confectionery having a side of about 10 mm.

(Comparative Examples 1-8)
In the same manner as in Examples, the snacks were cut into the sizes shown in Table 2 and molded with the blending amounts shown in Table 2.

  The caramel confectionery of Examples 1 to 4 has few caramel teeth, has a crisp feeling, and can also feel the deliciousness of caramel, while those obtained in Comparative Examples 1 to 8 are caramel teeth. There was nothing that had a reduction in stickiness, the crispness of snacks and the deliciousness of caramel, and it was not good. The samples obtained in Comparative Examples 1, 3, and 7 did not feel toothed and had a crispy feeling of snacks, but the taste of caramel was inhibited. Those obtained in Comparative Examples 2, 4, 5, 6, and 8 were toothed and had almost a caramel texture without the crispness of snacks.

Claims (4)

  A caramel confectionery characterized in that 10 to 50% by weight of snacks having a size of 20 to 80% of the height of the final caramel confectionery are kneaded in the caramel dough.   The caramel confectionery according to claim 1, wherein the snack is a wheat confectionery.   The caramel confectionery according to claim 1, wherein the snack is a starch confectionery.   Dispersing the snacks separately prepared caramel dough sheet molded in the same manner as the process of forming caramel dough into a cooked sheet, dispersing the snacks on the caramel dough sheet, and forming the sheet A method for producing caramel confectionery, comprising a step of wrapping the dispersed snacks between the caramel dough sheets by superimposing them on the caramel dough sheet.