JP2011250702A - Soft candy having raw chocolate-like composition at center and method for producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a center-filled soft cand using a center having good melt-in-the mouth and chocolate taste like ganache, excellent in matching of texture and flavor of the center and soft candy dough therearound, and including a long-term preservation stability, and to provide a method for producing the soft candy.SOLUTION: The center-filled soft candy is obtained by coating a raw chocolate-like composition containing 40-70 wt.% of glucide equal to or less than disaccharide and 5-25 wt.% of hard butter, containing 5-25 wt.% of linear multihydric alcohol as the glucide equal to or less than disaccharide, and having a water content of 8-18 wt.%, with soft candy dough containing saccharide, oil and fat, and a gelling agent. The center-filled soft cand contains 10-60 wt.% of the raw chocolate-like composition.

Description

  The present invention relates to a soft candy having a composition having a raw chocolate-like texture as a center and a method for producing the same.

  One way to add newness to the candy is the centered candy.

  Conventionally, various attempts have been made to insert materials other than candy into the candy center. For example, by adding a movable center to a sealed hollow part made up of a concave body made of transparent candy, a transparent lid part, and a transparent candy part for sealingly fixing both members, a new appearance is added ( Patent Document 1) and a method that makes it possible to easily enclose a powder center by incorporating a sugar alcohol into a hard candy has been devised (see Patent Document 2).

  Soft candy can also be added to the center by adding cream or jam (see Patent Document 3), gummy candy, powder, etc., to give the food a pleasant taste by changing the taste. Was.

  However, in the above method, the taste of the center in the mouth is very bad, and it takes time to feel the taste of the center, and the taste is insufficient. Moreover, creams and jams have poor fluidity and are not satisfactory with respect to changes in texture.

  In addition, many products in which chocolate is enclosed in a candy center have been released so far. Examples thereof include “Choco Heidi” (trade name) manufactured by Taste Sugar Co., Ltd. In this way, encapsulating chocolate in the center of candy is a product that has been done for a long time, but among candy, hard candy is generally licked and eaten, so chocolate is very common Even if it is a thing, it is possible that hard candy and chocolate match well by partly melting at the temperature in the oral cavity. For this reason as well, the chocolate used for the hard candy center has not been particularly studied on processing methods and physical properties. On the other hand, when chocolate is encapsulated in the center of soft candy, the texture of soft candy is that it is chewable if it is ordinary chocolate, and the texture of chocolate becomes uncomfortable, or the matching of chocolate and soft candy is not so good Have no problem. Moreover, when using the processed chocolate which added fats and oils with low melting | fusing point etc. to chocolate like chocolate cream, it is known that it will fall in terms of flavor.

  On the other hand, ganache is known as a chocolate-containing confectionery containing chocolate and an aqueous raw material. Ganache is a Western confectionery made by adding chocolate, flavor components such as cream or liquor, and / or water, and melting and mixing them. This ganache is used, for example, in the center of a confectionery such as a truffle that is formed into a spherical shape and the surface is covered with cocoa powder or the like. These confections using ganache are favored as high-quality confectionery that melts in the mouth with a refined and rich flavor such as chocolate and cream or Western liquor when eaten.

  However, ganache is a raw confectionery that contains a lot of water, and has a water activity of about 0.800. If the water activity is suppressed to less than 0.700, it is possible to prevent the growth of general bacteria, food poisoning bacteria, yeasts, molds, and halophilic bacteria, but drought-resistant molds, osmotic-resistant yeasts, Aspergilles ecbinulatus In order to prevent the growth of molds such as Monascus bisporus, it is necessary to suppress the water activity to less than 0.600 (Non-patent Document 1).

  The relationship between the water content and water activity of a general food is expressed as shown in FIG. 1 (Non-Patent Document 2). According to FIG. 1, it is clear that the higher the water content, the higher the water activity, and the higher the water content, the more difficult it is to store for a long time. Therefore, if we can distribute long-lived confectionery such as ganache, which is used regularly as a high-class confectionery, it will lead to further expansion of the chocolate market, which has exceeded 400 billion yen per year, but has been sluggish in recent years. It also leads to the expansion of the confectionery market using ingredients. For this reason, many proposals have been made so far to lower the water activity in order to improve the storage stability for long-term distribution of fresh confectionery containing a lot of water like ganache.

  For example, a chocolate containing specific sugar alcohols such as erythritol, mannitol, maltitol, and lactitol has been proposed (Patent Document 4). This contains 1% by mass or more and less than 10% by mass of a sugar alcohol that is a mixture of one or more sugar alcohols selected from the above sugar alcohols so that the final moisture content is 2 to 15% by weight. The specified sugar alcohol includes cyclic sugar alcohols.

  As another proposal, use 50% by weight or more of chocolate dough, use an aqueous component and an emulsifier with an HLB value of 7.0 or more, so that the water content is 10 to 20% by weight and the total fat content is 15 to 25% by weight. A method for producing a water-containing chocolate prepared in the above has been proposed (Patent Document 5). Here, 50% by weight or more of chocolate dough is used, an aqueous component and an emulsifier having an HLB value of 7.0 or more are used, and the total fat and oil content is adjusted to 15 to 25% by weight. It is possible. However, the water activity value is around 0.75 to 0.70, and it is difficult to say that long-term circulation is sufficient. Further, it comprises one or more selected from the group consisting of invert sugar, starch syrup, fructose, glucose, sucrose, liquid sugar and honey, and comprises an aqueous phase having a sugar content of 60 or more and a chocolate dough. There are oil-in-water emulsified chocolates (Patent Document 6). Here, specific saccharides are used in the aqueous phase, and the long-term storage stability is enhanced by further increasing the sugar content to 60 or more. And even if it is stored at 15 ° C. for 4 months, it is said that the taste and taste are good, but the long-term distribution at normal temperature and normal humidity is unknown.

  In addition, there is a foamable oil-in-water emulsion containing oil, fat, protein, emulsifier, sugar and / or sugar alcohol, and water as a kind of oil-in-water emulsion, which is not ganache (Patent Document 7). This is a whipped cream that suppresses viscosity increase and has excellent shape retention, water separation resistance, and tissue stability, and its main carbohydrate is similar to ganache, but is one of linear polyhydric alcohols. The content of sorbitol is less than 10% by weight with respect to the total amount of sugar and / or sugar alcohol. Moreover, although there exists an oil-in-water emulsion which improved the preservability with the amino acid and saccharide | sugar (patent document 8), as preservability, it is about 3 months on the conditions of 5-10 degreeC, and it is normal temperature and normal humidity. Is not sufficient for long-term distribution.

  Similarly, an oil-in-water emulsion containing cocoa butter based on lauric oil has been proposed (Patent Document 9). However, there is no description of carbohydrates below disaccharides and their contents. In addition, there is no specific description about long-term distribution.

  Furthermore, although there is an oil-in-water type water-containing chocolate in which the total oil content (water: oil) with respect to the total water content in the water-containing chocolate is adjusted to a weight ratio of 1: 0.8 to 3 (Patent Document 10), all sugar solids 50% by weight or more of sucrose is sucrose, and nothing is specified about the content of non-fat milk solids and the production method.

  In addition, a method has been proposed in which the water activity of chocolate is reduced to 0.40 to 0.64 by adding a high water content material having a water activity in the range of 0.40 to 0.64 to the chocolate dough. (Patent Document 11), which is different from raw chocolate such as ganache because it does not contain moisture in the chocolate itself. Moreover, in the chocolate dough used, the quantity of saccharides is 0-50 mass%.

  In addition, as a manufacturing method, the moisture content of the moisture-containing chocolate is obtained by pouring the moisture-containing chocolate into a low-moisture edible powder mold, and transferring moisture to the edible powder by cooling and aging in the edible powder. Although the manufacturing method which reduces content and reduces water activity is proposed (patent document 12), although water activity can be reduced to 0.700 or less by this method, the water content of water-containing chocolate itself decreases. Therefore, the texture becomes hard and undesirable, and there is a drawback that it takes a long time to transfer moisture.

  In addition, a stable O / W type emulsion having a moisture content of 25% by weight or more is first prepared from a chocolate dough using a protein hydrolyzate having a solubility of 0.22M TCA of 20% or more. A production method has also been proposed in which the water activity is reduced to 0.700 or less by evaporating water to 8 to 16% by weight (Patent Document 13). May be damaged, which is not preferable.

  As described above, many proposals have been made to keep a highly-preferenced raw chocolate for a long time, but there has not yet been a proposal for successful long-term distribution on a one-year scale. In addition, although the water activity can be suppressed to less than 0.700 depending on the production method, there are problems such as a poor texture and a long time for production.

Japanese Patent Publication No. 6-83634 Japanese Patent No. 2788642 Japanese Patent Laid-Open No. 1-128748 Japanese Patent No. 4331013 JP 2001-275570 A JP 2001-149014 A Japanese Patent No. 3429635 JP 58-031951 A JP 05-030911 A JP 2002-119213 A JP 2008-263853 A Japanese Patent No. 3273882 Japanese Patent No. 3692938

Japan Food Packaging Handbook Food and water

In soft candy, there are methods such as encapsulating some fluidity such as cream and jam in the center. However, they have poor fluidity and are not satisfactory with respect to changes in texture. In addition, with regard to jam, if water is increased to increase fluidity, not only does the soft candy dough become very soft due to the moisture transfer from the jam to the soft candy dough, but there is also moisture over time. It reached the surface of the soft candy, and the surface of the soft candy caused adhesion to the packaging material, making it impossible to take a product appearance, which was a big problem.
Moreover, in order to realize the texture and flavor matching between the soft candy and the center, it is necessary to control the physical properties of the center.

  That is, the present invention uses a chocolate-flavored center such as ganache that has a good texture and flavor matching between the center and the surrounding soft candy dough, and has long-term storage stability. An object is to provide a soft candy with a center and a method for producing the same.

As a result of intensive studies to achieve the above object, the present inventors have paid attention to the amount of saccharides below the disaccharide and the amount of hard butter, and further to the linear polyvalent as the saccharide below the disaccharide. By using the raw chocolate-like composition as a soft candy center by adjusting the amount of alcohol, we found a soft candy containing a chocolate center that is more suitable for soft candy and suitable for long-term distribution. The invention has been completed.
Moreover, it discovered that water activity could be reduced more by making the said raw chocolate-like composition contain non-fat milk solid content, without a flavor and food texture deteriorating.
Furthermore, in producing the raw chocolate-like composition, a raw chocolate-like composition having the above characteristics is obtained by mixing and emulsifying an aqueous phase component concentrated to a solid content of 70% by weight or more with an oil phase component. It has been found that the water activity can be efficiently obtained, and it has been found that water activity can be further reduced by adding sucrose in the aqueous phase component and caramelizing.

  That is, the present invention contains 40 to 70% by weight of a saccharide having a disaccharide or less and 5 to 25% by weight of hard butter, and 5 to 25% by weight of a linear polyhydric alcohol as the saccharide having the disaccharide or less. A soft candy containing a center comprising a raw chocolate-like composition containing 8% by weight and having a moisture value of 8 to 18% by weight, and containing a sugar and a fat, and further coated with a soft candy dough containing gelatin and / or fondant. Further, the present invention relates to a soft candy containing a center, characterized by containing 10 to 60% by weight of the center.

  The present invention also relates to the centered soft candy, wherein the linear polyhydric alcohol is sorbitol.

  The present invention also relates to the centered soft candy, wherein the linear polyhydric alcohol is xylitol.

  The present invention also relates to the soft candy with a center, wherein the linear polyhydric alcohol is a mixture of sorbitol and xylitol.

  The present invention also relates to the soft candy with a center, wherein the linear polyhydric alcohol is a mixture of sorbitol and / or xylitol and a linear polyhydric alcohol other than sorbitol and xylitol.

  The present invention also relates to the center-filled soft candy characterized by containing non-fat milk solid content of 0.05% by weight or more.

  Furthermore, the present invention includes a step of heating and simmering an aqueous phase component containing a saccharide of disaccharide or less and a non-fat milk solid content until the solid content becomes 70% by weight or more, the aqueous phase component and hard butter A center part of a raw chocolate-like composition characterized by having a step of mixing and emulsifying an oil phase component containing a mixture in an oil-in-water type so that a moisture value is 8 to 18% by weight; It has the process of inject | pouring into a mold and shape | molding.

  In addition, the present invention relates to a method for producing the center-filled soft candy, comprising the step of incorporating sucrose in the aqueous phase component and caramelizing the sucrose.

  The new center-filled soft candy according to the present invention uses a raw chocolate-like composition at the center of the soft candy dough to match the texture and flavor when eaten. It is a soft candy with a new texture that can be distributed for a long time that could not be achieved with chocolate.

FIG. 1 is a graph showing the relationship between the water content and water activity of general foods.

  The soft candy dough used in the present invention is defined by the Japanese Agricultural and Forestry Standard (Ministry of Agriculture and Forestry Notification No. 1086, June 4, 1973). In other words, the candy is made of a candy dough boiled to a water content of approximately 6% by weight to 20% by weight, and is soft. When the water content in the soft candy dough is less than 6% by weight, the soft texture is lost. On the other hand, when the water content exceeds 20% by weight, the shape of the soft candy dough is lost and the deformation becomes severe. A more preferable moisture content range of the soft candy dough used in the present invention is in the range of 6 to 15% by weight.

  Moreover, the soft candy dough in the center-filled soft candy of the present invention may be composed of one or more saccharides and a gelling agent as a solid content.

  The saccharide was selected from among sugar, glucose, fructose, glucose fructose liquid sugar, fructose glucose liquid sugar, sugar mixed glucose fructose liquid sugar, sugar mixed fructose glucose liquid sugar, lactose, sugar alcohol, starch syrup and powdered rice cake One or more sugars can be used. The sugar content in the soft candy dough is preferably in the range of 70 to 90% by weight.

  The gelling agent may be a protein having gelling ability or a thickening polysaccharide. Examples of the protein having gelling ability include gelatin and milk protein. Examples of thickening polysaccharides include carrageenan, agar, pectin, guar gum, locust bean gum, gum arabic, tamarind gum, tara gum, konjac mannan, gellan gum, xanthan gum and the like.

  In addition to the above ingredients, the soft candy dough contains vegetable or animal oils, gelatin and fondant, which are generally used for preventing toothing, other flavors, coloring agents, acidulants, emulsifiers, and Carboxylic acid salt for pH adjustment and starch-derived chain compounds other than those mentioned above, vitamins, calcium, proteins, salts, spices, fruit juice, animal and plant extracts and processed products thereof, processed gelatin products, dried animal and plant products And processed products thereof, thickened polysaccharide processed products, and the like can be added.

  Examples of the carboxylate include sodium lactate, calcium lactate, sodium citrate, potassium hydrogen tartrate, etc., starch-derived chain compounds include pregelatinized starch, indigestible dextrin, polydextrose, and the like as protein agents. Egg albumin, milk, soy protein, wheat protein, etc., as animal and plant extracts and processed products thereof, herb extract, polyphenol, collagen, gum, concentrated fruit juice, etc., dried animal and plant products and processed products thereof as dried vegetables, Use dried fruits, spices, cocoa, powdered milk, gelatin jelly, gelatin capsules, marshmallow, etc. as processed gelatin, pectin jelly, jam, fruit sauce, pullulan sheet, etc. as thickened polysaccharide processed products Can do.

  In the soft candy containing the center of the present invention, the content of the raw chocolate-like composition used as the center is 10 to 60% by weight in the whole candy. When the content of the raw chocolate-like composition is less than 10% by weight, the taste and texture of the raw chocolate-like composition cannot be felt and a soft candy with little change is obtained. In addition, if the content exceeds 60% by weight, the raw chocolate-like composition leaks out of the soft candy, the production problems, and the texture of the soft candy itself can not be enjoyed, Problems occur in terms of texture.

  The raw chocolate-like composition obtained by the present invention contains 40 to 70% by weight of saccharides of disaccharides or less and 5 to 25% by weight of hard butter, and linear polyhydric alcohol as the saccharides of disaccharides or less. Is characterized by containing 5 to 25% by weight and a moisture value of 8 to 18% by weight.

  Examples of sugars that can be used in the raw chocolate-like composition include monosaccharides such as glucose, fructose, and galactose, disaccharides such as sucrose, lactose, maltose, trehalose, and cellobiose, isomerized sugars, oligosaccharides, and the like. Examples include sugars containing saccharides below saccharides as main components, syrups and the like, and saccharides below disaccharides such as sugar alcohols such as xylitol, erythritol, maltitol, sorbitol, mannitol, and glycerin. In the said raw chocolate-like composition, content of the saccharide below a disaccharide among the said saccharides is 40 to 70 weight%, and linear polyhydric alcohol is 5 to 25 weight as a saccharide below the said disaccharide. % Is one of the major features. The linear polyhydric alcohol means a sugar alcohol having no cyclic structure and having two or more hydroxyl groups, and examples thereof include sorbitol, xylitol, mannitol, glycerin, erythritol and the like. If the content of the saccharides below the disaccharide is less than 40% by weight, the water activity of the obtained raw chocolate-like composition becomes high and long-term distribution on a one-year scale becomes difficult. On the other hand, if the content of saccharides below the disaccharide exceeds 70% by weight, the water activity of the resulting raw chocolate-like composition is sufficiently low, but it is very sweet and unfavorable as a flavor. The same reason applies to the content of the linear polyhydric alcohol.

  The appropriate content range of saccharides below the disaccharide and the linear polyhydric alcohol varies depending on the water content, and the water activity increases when the water content is in the range of 12 to 18% by weight. The quality is preferably 55% by weight or more, and the linear polyhydric alcohol is preferably 10% by weight or more, and the more preferable ranges are 58 to 65% by weight for carbohydrates having a disaccharide or less, and 12 to 22% by weight for linear polyhydric alcohol. %. When the water content is 8% by weight or more and less than 12% by weight, from the viewpoint of flavor, the carbohydrates below the disaccharide are 40% by weight to 60% by weight, and the linear polyhydric alcohol is 5% by weight to 15% by weight. % Or less is preferable. Further, two or more kinds of saccharides of disaccharides or less may be combined, and there is no particular limitation. For example, in order to improve the flavor, sugar is 20% by weight or more and trehalose is at least a linear polyvalent. It is preferable to contain 5% by weight of alcohol. However, if the target water activity is 0.700 or less, aiming for 6-month distribution, the content of the linear polyhydric alcohol may be less than 5% by weight.

  In addition, as said linear polyhydric alcohol, it is a preferable aspect that it is a sorbitol from the surface of flavor, a physical property problem, and manufacturing cost. In terms of flavor, it is also a preferable aspect that the linear polyhydric alcohol is xylitol. By using sorbitol and xylitol in combination, it is possible to eliminate physical problems such as crystallization and reduce manufacturing costs. It is preferable to using xylitol alone. When other linear polyhydric alcohols such as mannitol, erythritol, glycerin are used alone, there are physical problems such as bad taste and crystallization, but they are used in combination with sorbitol and / or xylitol. This can solve these problems. In addition, as long as the flavor and physical properties are not affected, the linear polyhydric alcohols other than sorbitol and xylitol may be used alone or as a mixture thereof.

  Furthermore, the raw chocolate-like composition can also contain saccharides such as trisaccharides, tetrasaccharides, oligosaccharides and polysaccharides that can be added to foods in addition to the sugars below the disaccharides. The content of sugars that can be added to these foods is not particularly limited as long as it does not adversely affect the physical properties, flavor, and texture of the raw chocolate-like composition.

  Moreover, the hard butter in the said raw chocolate-like composition shows the generic name of cocoa butter and cocoa butter substitute fat, The content is 5-25 weight% in a raw chocolate-like composition. If the content of hard butter is less than 5% by weight, it will be close to liquid properties and a texture like fresh chocolate will not be obtained. On the other hand, when the content of hard butter exceeds 25% by weight, the texture becomes hard and the texture like fresh chocolate cannot be obtained. Further, the content of the hard butter is preferably in the range of 8 to 22% by weight, and it is particularly preferable to use cocoa butter. Cocoa butter substitute is used to replace some or all of cocoa butter for the purpose of improving the physical properties of chocolate and saving manufacturing costs. There are those rich in unsaturated triglyceride type oils and lauric or high elaidic acid type called CBR. As fats and oils for cocoa butter substitute oil, rapeseed oil, soybean oil, sunflower oil, cottonseed oil, peanut oil, rice bran oil, corn oil, sunflower oil, olive oil, kapok oil, sesame oil, evening primrose oil, palm oil, shea fat, Examples include vegetable oils such as monkey fat, coconut oil, palm kernel oil, and animal fats such as milk fat, beef tallow, lard, fish oil, whale oil, and the above oils or a mixture of two or more of these oils, or those Processed oils and fats that have been cured, fractionated, transesterified, and the like can be used.

  Moreover, the said raw chocolate-like composition contains non-fat milk solid content 0.05weight% or more, It is characterized by the above-mentioned. By containing 0.05% by weight or more of the non-fat milk solid content, the water activity can be reduced without affecting the flavor. The non-fat milk solid content used in the present invention indicates a component excluding milk fat in the solid content of the dairy product, and its content is 0.05% by weight or more in the raw chocolate-like composition, and the chocolate The non-fat milk solid content in the milk powder component contained in the milk-free milk solid content, that is, the milk chocolate or the white chocolate is not included. Moreover, the more preferable range of non-fat milk solid content is 0.2 weight% or more. In addition, although the lactose contained in non-fat milk solid content is a disaccharide, when lactose is contained as non-fat milk solid content, it does not count as a saccharide below the said disaccharide. Non-fat milk solid content includes fresh cream, milk, concentrated milk, skim milk powder, whole milk powder, adjusted milk powder, condensed milk, cheese cream, whipped cream and coffee cream, etc. It is desirable to use fresh cream. Moreover, when using fresh cream, it is preferable from the point of flavor and food texture to adjust so that content of milk fat may be 12 weight% or less. When skim milk powder, whole milk powder, or adjusted milk powder is used, these milk powders may be subjected to Maillard treatment.

  Moreover, the moisture value of the said raw chocolate-like composition is 8-18 weight%. When the moisture value exceeds 18% by weight, the water activity of the obtained raw chocolate-like composition is increased, so that it does not last for a long time, and the fluidity is increased, so that a texture similar to that of raw chocolate cannot be obtained. On the other hand, if the moisture value is less than 8% by weight, oil-in-water emulsification is difficult. A more preferable range of moisture value is 11 to 15% by weight. The moisture value is a value measured by a reduced pressure drying method.

  Furthermore, in the said raw chocolate-like composition, an emulsifier, an egg, a stabilizer, a taste ingredient, a sake, a preservative, a salt, a sour agent, an antibacterial agent, a coloring agent, a flavor, an antioxidant, and the like can be added. .

  As the emulsifier, monoglyceride, organic acid monoglyceride, polyglycerin fatty acid ester, sucrose fatty acid ester, propylene glycol fatty acid ester, sorbitan fatty acid ester, lecithin and the like can be used as necessary. The emulsifier is preferably used in the raw chocolate-like composition within a range that does not affect the flavor at 0.01% by weight or more. As the egg, whole egg, egg yolk, egg white, enzyme-treated egg, and the like can be used. However, the addition of these does not reduce the water activity of the resulting raw chocolate-like composition.

  As taste components, fruit juice, pulp, jam, fruit juice powder, cacao powder, coffee powder, almond paste, peanut paste, and the like are used as necessary. When using a taste component, it is preferably 0.1 to 25% by weight, more preferably 1 to 20% by weight, in the raw chocolate-like composition. However, if the taste component contains a saccharide below the disaccharide, to count as the content of the saccharide below the disaccharide, so that the final content is within the specified range, It is necessary to adjust the amount of carbohydrates and taste components below the disaccharide.

  Examples of western liquor include rum and brandy. When using Western liquor, it is preferable to add 0.1 to 5 weight% in a raw chocolate-like composition.

  Examples of the salt and acidulant include sodium chloride, potassium chloride, magnesium chloride, magnesium carbonate, citric acid, malic acid, tartaric acid, and lactic acid. When adding a salt and a sour agent for flavor adjustment, 1 weight% or less is preferable in the said raw chocolate-like composition. Moreover, although it is known that a salt has an effect of reducing water activity, a large effect cannot be expected in the range of the addition amount, and an acidulant can improve antibacterial properties by lowering the pH. However, too low pH is not preferable in terms of flavor. The raw chocolate-like composition preferably has a pH in the range of 5.5 to 7.5.

  Examples of antibacterial agents include licorice extract, green tea extract, sasa extract, tannin, lysozyme, and the like, and within a range that does not affect the flavor at about 0.01 to 0.5% by weight in the raw chocolate-like composition. It is preferred to use.

  Next, it is a manufacturing method related to the raw chocolate-like composition. First, it contains a saccharide below a disaccharide containing a linear polyhydric alcohol as a main component, and if necessary, contains non-fat milk solids and other water-soluble components. The aqueous phase component to be heated is boiled by heating until the solid content becomes 70% by weight or more. The aqueous phase component is obtained by dissolving a saccharide having a disaccharide or less, non-fat milk solids, and the like in water. If the solid content of the aqueous phase component is less than 70% by weight, the water activity of the resulting raw chocolate-like composition is likely to exceed 0.600. Moreover, the preferable range of solid content is 77.5 weight% or more, and a more preferable range is 80 weight% or more. In addition, the saccharides below the disaccharide may be used as a water phase component in the whole amount, but a part of the saccharide may be used as an oil phase component by adding it to the chocolate dough described later, and even when heated, it has a flavor. If it is an oil phase component which does not impair the water, it may be mixed in advance in the water phase component.

  Moreover, it is preferable to have the process which contains sucrose in the said water phase component and caramelizes. By caramelizing sucrose, water activity is reduced and the content of linear polyhydric alcohol can be kept low. The content of caramelized sucrose is preferably 10% by weight or more in the raw chocolate-like composition, more preferably 15% by weight or more. If it is less than 10% by weight, the water activity reducing effect is not so much exhibited. In addition, when caramelizing sucrose, after adding caramel, water may be added to the aqueous phase component to adjust the solid content. In addition, the concentration method in which the aqueous phase component is heated and boiled is not particularly limited when heated under normal pressure or under reduced pressure when not caramelized. Moreover, when caramelizing, it is more preferable at the point of flavor to add dairy products, such as fresh cream, condensed milk, and butter, and to make it caramel-flavored.

  Then, the water phase component and the oil phase component containing hard butter are mixed and emulsified in an oil-in-water type so that the moisture value is 8 to 18% by weight. The oil phase component is a mixture with one or more selected from hard butter, chocolate dough and cacao mass. If necessary, various vegetable oils such as palm oil, palm kernel oil, palm oil, corn oil, cottonseed oil, soybean oil, sunflower oil and sunflower oil, various animal oils such as beef fat, pork fat, fish fat and milk fat Can be added. However, it is necessary to adjust the amount of the oil phase component so that the content of the hard butter after mixing is in the range of 5 to 25% by weight, and the total content of the entire fat is desirably 35% by weight or less. .

  Moreover, it is preferable that the temperature when mixing the said water phase component and an oil phase component shall be the range of 25-55 degreeC. Conventionally, a method of evaporating moisture by heating at a high temperature has been performed as a method for reducing water activity. However, when heated at such a high temperature, there is a risk that the chocolate is burnt or the flavor of the chocolate is lost by heating, and there is a problem in terms of efficiency. On the other hand, in the present invention, paying attention to the specific carbohydrate and non-fat milk solid content as described above, adjusting the content thereof, and adjusting the solid content content of the water phase component, 25 It is possible to suppress the water activity to less than 0.600 in a temperature range where the above problem of ˜55 ° C. can be avoided. Moreover, the more preferable temperature at the time of mixing is the range of 35-45 degreeC. As described above, since it can be prepared in a relatively low temperature range of 25 to 55 ° C., it can be said that efficient production is possible as compared with the conventional method of heating to a higher temperature. The raw chocolate-like composition can be aerated with a whipper or the like as necessary.

  The chocolate dough is sweet chocolate, milk chocolate, white chocolate, etc., using cacao mass and / or sugar such as cocoa and sugar, powdered milk, fats and oils, etc., and rolling these as usual and conching as desired For example, normal dark chocolates using cacao mass or cacao powder, or white chocolate using milk solids (milk powder) or sugar (powder sugar) as a main component can be exemplified. Moreover, what is necessary is just to adjust so that saccharide | sugar below a disaccharide may become content of a prescription | regulation range after mixing, when chocolate dough is included in the said oil phase component.

  If necessary, add optional ingredients such as eggs, emulsifiers, stabilizers, flavoring ingredients, liquor, preservatives, salts, acidulants, colorants, flavors, antioxidants, etc. Alternatively, the water phase component and the oil phase component are added after mixing and emulsification. However, when the optional component is oily, it may be added to the oil phase component.

  The manufacturing method of the center-filled soft candy of this invention has the following 1st and 2nd processes, It is characterized by the above-mentioned. Hereinafter, it demonstrates for every process.

  The first step is a step of producing a soft candy dough. There is no particular limitation on the method for preparing the soft candy dough, but for example, after mixing and heating and dissolving saccharides, fats and emulsifiers, etc., boiled to evaporate excess moisture, cooled, and then thickeners, flavors, etc. It is produced by adding and kneading crystallization promoting species as necessary to perform aging.

  A 2nd process is a process of inject | pouring and shape | molding the raw chocolate-like composition obtained by the above-mentioned manufacturing method to the soft candy dough obtained at the 1st process. There are no particular restrictions on the injection method and apparatus. For example, using an extruder with a double nozzle at the tip, the cell is set to be a soft candy dough and the center is set to a raw chocolate-like composition. Then, after extruding to form a rope, the soft candy containing the center of the present invention can be obtained by molding, cooling and solidifying.

  EXAMPLES Next, although an Example demonstrates this invention in detail, this invention is not restrict | limited at all by these Examples. In addition, the number in an Example means a weight part and "%" means weight%. In addition, a water activity isothermal measuring device “LabMASTER-aw BASIC” (trade name) manufactured by Novasina was used for water activity measurement.

(Preparation of soft candy dough)
30 parts of sugar, 45.2 parts of starch syrup, 7 parts of vegetable oil and fat, and 0.5 parts of emulsifier were boiled to 5% with a vacuum cooker. Next, 2.4 parts of gelatin was mixed with a pressure mixer. Further, 6.7 parts of fondant was mixed with a kneader and then aged overnight to obtain a soft candy dough.

(Creation of chocolate dough 1-3)
According to the composition shown in Table 1, rolls and conching were performed to obtain chocolate doughs 1 to 3.

(Creation of center examples 1 to 22)
After preparing the aqueous phase component A according to the formulation shown in Table 2, the ratio of the oil phase component B and the aqueous phase component A of the formulation shown in Table 2 previously dissolved in a 40 ° C. hot water bath in Table 3, The mixture was emulsified at around 40 ° C. to obtain a raw chocolate-like composition.

  A raw chocolate-like composition was poured into the soft candy dough at a ratio shown in Table 4 to form a rope, and then stamped into a 4 g sphere to obtain a soft candy with a center of the present invention. Table 5 shows the content of each component of the raw chocolate-like composition, the evaluation of the flavor and texture of the centered soft candy, the measured water activity of the center, and the storage period of the centered soft candy. The evaluation of flavor and texture is the evaluation when soft candy containing each center is produced. During the storage period, the soft candy containing center is subjected to an abuse test (temperature 35 ° C., humidity 85%), and the flavor and texture are evaluated. The conversion period under normal temperature and normal humidity conditions that were judged to have no effect on was shown. Moreover, even if 1 year passed in conversion period, all the things which did not have an influence on flavor and texture were described as 12 months.

From the results shown in Table 5, the center-filled soft candy obtained using Center Examples 1 to 14 is good in both flavor and texture, and has a water activity of less than 0.600. There was no effect on the texture. In addition, when comparing the center examples 1 and 2, the caramelized one is less than 0.600 water activity, but when comparing the center examples 2 and 3, the non-fat milk solid content was added. The result was a lower water activity. The center-containing soft candy obtained using Center Examples 1 to 14 is an example of the present invention.
On the other hand, when the content of carbohydrates of linear polyhydric alcohol or disaccharide or less is large as in Center Examples 15 and 16, the storability is high but the flavor is bad, and as in Center Examples 17 to 19, A chain polyhydric alcohol, a saccharide less than a disaccharide, and a water phase component whose solid content is less than the specified range, and those whose water content is more than the specified range have high water activity and deteriorated flavor. One-year preservation, such as mold on the surface, could not be obtained. Moreover, since the water content of the center example 20 was too low, the oil-in-water type emulsification could not be performed and the evaluation could not be performed. Further, as in the center examples 21 and 22, when the hard butter content was outside the specified range, a texture like that of fresh chocolate was not obtained. The center-containing soft candy obtained by using the center examples 15 to 22 is a comparative example of the present invention.

(Comparative Example 1)
10 parts of common chocolate marketed in 90 parts of the soft candy dough was inserted into a rope shape, and then stamped into a 4 g spherical shape. When eating, the texture was as if soft candy and chocolate were mixed, and the texture was not like the soft candy in the center of the present invention.

(Comparative Example 2)
60 parts of common chocolate commercially available were inserted into 40 parts of the soft candy dough, made into a rope shape, and stamped into a 4 g spherical shape. When eating, the texture was as if soft candy and chocolate were mixed, and the texture was not like the soft candy in the center of the present invention.

Claims (8)

  40 to 70% by weight of saccharides below disaccharide and 5 to 25% by weight of hard butter, 5 to 25% by weight of linear polyhydric alcohol as saccharide below the disaccharide, A soft candy with a center formed by coating a raw chocolate-like composition of 8 to 18% by weight with a soft candy dough containing sugars, fats and gelling agents, and the raw chocolate-like composition is 10 to 60% by weight % Soft candy with a center.   The centered soft candy according to claim 1, wherein the linear polyhydric alcohol is sorbitol.   The center-filled soft candy according to claim 1, wherein the linear polyhydric alcohol is xylitol.   The centered soft candy according to claim 1, wherein the linear polyhydric alcohol is a mixture of sorbitol and xylitol.   The center-filled soft candy according to claim 1, wherein the linear polyhydric alcohol is a mixture of sorbitol and / or xylitol and a linear polyhydric alcohol other than sorbitol and xylitol.   The soft candy containing a center according to any one of claims 1 to 5, wherein the raw chocolate-like composition contains 0.05% by weight or more of non-fat milk solids.   The step of heating and boiling the water phase component until the solid content becomes 70% by weight or more, the water phase component and the oil phase component are made into an oil-in-water type so that the water value becomes 8 to 18% by weight. The centered soft according to any one of claims 1 to 6, comprising a step of obtaining a raw chocolate-like composition by mixing and emulsifying, and a step of injecting and molding the raw chocolate-like composition into a soft candy dough. A method for producing candy.   The method for producing a soft candy with a center according to claim 7, further comprising a step of allowing sucrose to be contained in the aqueous phase component and caramelizing the sucrose.

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