JP2012065668A - Molding agent for use in viscoelastic food dough, viscoelastic food product using the same, and method of producing viscoelastic food product - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a molding agent for use in viscoelastic food dough which is capable of decreasing the stickiness of viscoelastic food dough, of maintaining its excellent shape-keeping capacity, and of enabling continuous production of a viscoelastic food product, regardless of the composition of the viscoelastic food dough, the moisture content therein and a molding method employed; a viscoelastic food product using the agent and a method of producing the viscoelastic food product.SOLUTION: The molding agent for use in the viscoelastic food dough contains gelatinized starch. The viscoelastic food product employing the same is produced by the method of producing the viscoelastic food product including stirring/mixing the gelatinized starch and a raw material of the viscoelastic food dough to produce the viscoelastic food dough, and subsequently molding the resulting dough into a shape.

Description

  The present invention relates to a viscoelastic food dough forming agent for improving the moldability of a viscoelastic food dough when producing a viscoelastic food such as soft candy, a viscoelastic food using the same, and a method for producing the viscoelastic food. .

  Generally, raw materials are mixed in order to industrially produce candy such as soft candy, marshmallow, nougat, toffee, fondant, fudge, etc., and foods with viscoelasticity such as chewing gum and candy-like foods. The manufacturability of the viscoelastic food dough production line is an important factor. Specifically, it is necessary that the extensibility and viscoelasticity of the fabric be maintained moderately, and that a plurality of factors such as cutting, sagging, and stickiness do not occur in the middle of the manufacturing process should be improved simultaneously.

Thus, for example, a candy-like confectionery containing a gelling agent, a saccharide, a processed cereal food and / or a processed starch food is known (for example, patent document). 1). This candy-like confectionery is a confectionery for a certain size that has been poured into a marble cooling board, form, etc. using processed cereal foods and / or processed starch foods as an anti-adhesion agent and molding agent for cutting blades. The present invention provides a candy-like confectionery that can be used in various molding methods without sticking to the cutting blade even when the dough is continuously cut.
However, in the molding method in which the candy-like confectionery dough that is continuously extruded from an extruder or the like is continuously cut with a cutter, the shape retaining property is weak, and it does not start on the molding machine due to stagnation in the middle. There is a problem that continuous productivity is inferior, and there is room for improvement depending on the molding method.

Further, a gelling agent for soft candy that uses a combination of carrageenan, gum arabic, and pectin without adding gelatin is known (see, for example, Patent Document 2). When soft candy is produced using this soft candy gelling agent, the same chewy and elastic properties as when gelatin is used are imparted to soft candy, and workability and moldability can be maintained during production. Is.
However, the workability and moldability at the time of manufacture, which is the subject of Patent Document 2, is intended to solve the difficulty in filling jelly molds and containers caused by excessively high viscosity. In the molding method in which the dough that is continuously extruded from a ruder or the like is continuously cut by a cutter, as in Patent Document 1, the shape retaining property is weak and does not start on the molding machine because it is cut in the middle. There was a problem that continuous productivity was inferior.
In addition, carrageenan has a problem in that, when pH and mineral components coexist, the viscosity of the soft candy dough increases and affects the filling property, so that auxiliary materials such as flavor materials are limited.

An elastic food composition containing a water-soluble carrageenan and having a water content of 10 to 40% by weight is known (see Patent Document 3). According to this Patent Document 3, the workability such as stirring and filling during production is preferably improved by making the water-soluble solid content of the elastic food composition preferably 60 to 90%, more preferably 75 to 85%. To do.
However, it is good for a production method of filling an elastic food composition solution into a mold, but a production method such as extrusion is not possible with the fluid solution. Therefore, if the moisture content is further reduced for application to extrusion molding, the viscosity becomes high and stickiness is caused, resulting in poor workability.

Moreover, the clay-like soft candy containing a foaming agent, saccharides, fats and oils, and an emulsifiable starch is known (for example, refer patent document 4). In this document, by adding starch having emulsifying effect (emulsifiable starch), it has a clay-like, sticky moldability that has viscosity and flexibility like marzipan, and has non-adhesive properties. A soft candy is disclosed.
However, since emulsifying starch is used together with fats and oils, the oil-and-fat-containing foods are emulsified and stabilized to prevent the fats and oils from leaching out, and non-adhesiveness is realized. There was a problem. Moreover, although the adhesion due to oil and fat factors was prevented, there was room for improvement in stickiness of the raw material mixed dough derived from high moisture of 7 to 30% by weight and line shape retention.

Furthermore, chewing candy containing saccharides, fats and oils, thickeners, and water-insoluble dietary fibers is known (see, for example, Patent Document 5). According to this chewing candy, by containing water-insoluble dietary fiber which is a cell wall constituent material such as cellulose, hemicellulose, lignin, etc., the shape retention of the chewing candy is enhanced and the shape during production is not easily broken.
Although the soft candy is not easily deformed and good shape retention is obtained, the soft candy has a problem that it is too hard and lacks extensibility and viscoelasticity necessary for the soft candy.

JP 2002-281906 A JP 2006-25741 A JP 2001-352915 A Japanese Patent Laid-Open No. 6-98683 JP-A-6-276946

  The present invention has been made in view of the circumstances as described above, and the object thereof is to suppress stickiness of the viscoelastic food dough regardless of the composition, water content, and molding method of the viscoelastic food dough. Thus, it is an object of the present invention to provide a viscoelastic food dough molding agent that maintains excellent shape retention and provides continuous productivity, a viscoelastic food using the same, and a method for producing a viscoelastic food.

  The present invention achieves the above object with a viscoelastic food dough forming agent characterized by containing pregelatinized starch.

Preferably, the viscoelastic food dough is a soft candy dough.
More preferably, it is a viscoelastic food containing a viscoelastic food dough forming agent.
Furthermore, it is preferable that the viscoelastic food contains at least one of reduced powder starch syrup and dextrin.

  Moreover, this invention achieves the said objective by the manufacturing method of the viscoelastic food characterized by shape | molding, after carrying out stirring mixing of the pregelatinized starch with a viscoelastic food dough raw material, and making it into a viscoelastic food dough.

That is, the present inventors are diligent about providing formability for obtaining continuous productivity such as prevention of adhesion to the production line and maintenance of shape retention during the production process, which is a problem specific to viscoelastic foods. As a result of the investigation, surprisingly, among the starches used in conventional viscoelastic foods, when pregelatinized starch is added to the viscoelastic food dough, the composition, water content, and molding method of the viscoelastic food dough are increased. Regardless, the present inventors have found that the stickiness of the viscoelastic food dough can be remarkably suppressed, excellent shape retention can be maintained, and continuous productivity can be imparted.

According to the present invention, the stickiness of the viscoelastic dough is prevented regardless of the moisture content of the viscoelastic food dough and the forming method, and the dough is kept in proper extensibility and viscoelasticity to prevent cutting, sagging, and stickiness. Excellent continuous productivity of maintaining the dough in a desired shape can be imparted. In addition, continuous productivity as used in the field of the present invention refers to a viscoelastic food dough such as soft candy obtained by kneading the raw materials (ball-shaped molding, sheet molding, extrusion molding, rope molding, etc.) and then cut, In a series of line operations until packaging, dough does not adhere to conveyors, nozzles, cutters, packaging machines, etc., and can be transferred to the next line without interruption on the way, and each process proceeds continuously. Point to.
Moreover, according to this invention, since a fixed moldability can be obtained irrespective of the composition of a viscoelastic food dough, auxiliary materials, such as a flavor raw material, are not limited.
In addition, since pregelatinized starch does not have a special flavor or odor, the flavor can be designed freely without affecting the flavor of the viscoelastic food.

Next, the present invention will be described in detail.
The molding agent for viscoelastic food dough of the present invention contains pregelatinized starch.

The pregelatinized starch according to the present invention is obtained by rapidly drying starch that has been gelatinized by heating at a high temperature. As long as the starch is pregelatinized, the raw material, the pregelatinization method, the particle state of the starch (undisintegrated, disintegrated, etc.) are not limited.
Specifically, for example, it is produced by drying such as spray drying or drum drying of a starch suspension which has been heated and gelatinized. Spray drying is to dry the starch suspension in a sprayed state (so-called mist state), and drum drying is to dry the starch suspension in the drum and collect the dried matter adhering to the inner wall of the drum, If necessary, it is pulverized to produce a uniform particle size.
Examples of products include “Matsunoline XA”, “Pine Soft S”, “Pine Code”, and “Pine Soft B” manufactured by Matsutani Chemical Industry Co., Ltd.
The pregelatinized starch retains moisture in the viscoelastic food, suppresses stickiness of the viscoelastic food dough, prevents adhesion to the production line, and further imparts excellent shape retention. Is important. In particular, when used for a high moisture viscoelastic food dough having a moisture content of 7% or more, it is preferable in that the stickiness preventing effect is effectively exhibited.

  The viscoelastic food dough molding agent of the present invention contains the pregelatinized starch as an active ingredient. The active ingredient means that pregelatinized starch is contained to such an extent that the intended function as a molding agent is exhibited. Specifically, it is preferable that the viscoelastic food dough contains 80% by weight or more of pregelatinized starch in the total weight of the viscoelastic food dough, more preferably the viscoelastic food molding agent is composed of only pregelatinized starch. It is suitable in terms of suppressing the stickiness of the dough, preventing adhesion to the production line, and providing excellent shape retention.

  Moreover, in the viscoelastic food dough forming agent of the present invention, in addition to the above-mentioned components, an appropriately selected auxiliary material may be used as long as the purpose of the present application is not impaired. Examples thereof include starches other than pregelatinized starch such as beta starch and modified starch, and proteins such as egg white, wheat, and soybean, which may be used alone or in combination.

  In addition, the form of the viscoelastic food dough molding agent of the present invention is not particularly limited, and examples thereof include various forms such as powder, granules, and pastes. Among these, powders and granules are preferable in that they give good moldability to a high moisture content viscoelastic food dough.

Next, the viscoelastic food dough forming agent of the present invention is produced, for example, as follows.
That is, pregelatinized starch and, if necessary, auxiliary materials are prepared. And a powdery viscoelastic food dough forming agent is obtained by mixing these components.

  The viscoelastic food dough molding agent thus obtained is contained in the viscoelastic food dough to suppress stickiness of the viscoelastic food dough, has no adhesion to the production line, and has excellent shape retention during molding. Therefore, continuous productivity can be obtained regardless of the molding method.

The viscoelastic food is not particularly limited as long as it uses a solid food dough having at least one physical property of viscosity, elasticity, and spreadability. For example, soft candy, marshmallow, nougat, toffee, fondant Candy such as fudge, chewing gum, candy-like confectionery and the like.
Among these, a soft candy is particularly preferable in that the excellent moldability effect of the present invention can be sufficiently exhibited.

The soft candy is non-glassy mainly containing a saccharide sweetener in a crystalline state (at least 45% by weight in the total weight of the saccharide sweetener). For example, chewing candy, caramel, gummy jelly, etc. are mentioned.
In particular, the water content of the soft candy is preferably set to 5 to 20% by weight, more preferably 7 to 15% by weight, based on the total weight of the soft candy, and the moldability of the soft candy dough can be effectively exhibited. .
The water content in the present invention may be measured with a vacuum vacuum dryer or the like.

  The content of the viscoelastic food dough forming agent in the viscoelastic food is preferably set to 1 to 10% by weight in terms of the total weight of the viscoelastic food in terms of pregelatinized starch solid content. It is suitable for preventing stickiness of the dough and adhesion to the production line, having continuous productivity, and further preventing adhesion to the wrapping paper.

  In addition, in the viscoelastic food of the present invention, an appropriately selected auxiliary material may be used as long as the object of the present invention is not impaired. For example, sugar sweeteners (monosaccharides such as fructose, glucose, tagatose and arabinose, disaccharides such as lactose, trehalose, maltose and sucrose, oligosaccharides such as malto-oligosaccharide and galacto-oligosaccharide, and crystals such as sugar alcohol Saccharides, starch syrup, reduced starch syrup, non-crystalline saccharides such as dextrin, coupling sugar, etc.), non-sugar sweeteners (acesulfame K, stevia, sucralose, etc.), thickeners (gum arabic, alginic acid) Sodium or salt thereof, carrageenan, agar, xanthan gum, guar gum, konjac potato extract, gellan gum, tara gum, pullulan, pectin, locust bean gum, etc.), fats and oils (vegetable oils and fats, animal fats and oils), acidulants, stabilizers , Emulsifiers, fragrances, colorants, dried pulp, seeds, soy milk ingredients, various flavor ingredients (coffee, S, cocoa, alcoholic beverages, herbs, etc.), vitamins, minerals, dietary fibers, skin beautifying components (collagen, hyaluronic acid and the like) and the like, may be used as appropriate alone or multiple combinations. Among these, the use of at least one of reduced powder starch syrup and dextrin is particularly effective in that it provides more stable moldability during production. That is, it is particularly suitable in terms of shape retention, which keeps the shape molded in the molding process as it is without sagging the viscoelastic food dough and makes the delivery between the production lines good.

  The reduced powder starch syrup is obtained by dehydrating and drying a sugar alcohol obtained by hydrogenating a syrup. For example, “H-PDX” manufactured by Matsutani Chemical Industry Co., Ltd. may be mentioned.

The dextrin is a general term for various decomposition products generated when starch is hydrolyzed by acid, enzyme, heat, or the like. In particular, it is preferable to use dextrin having DE8-25, more preferably DE15-25, from the viewpoint of moldability. In addition, DE is an abbreviation for dextrose equivalent and indicates the degree of hydrolysis of starch. For example, Matsutani Chemical Industry (
“Paindex # 1”, “paindex # 2”, “paindex # 3”, “paindex # 4”, etc. manufactured by the same company.

  In addition, when at least one of the reduced powdered starch syrup and dextrin is used together, and the reduced powdered syrup or dextrin is used alone, the content of the reduced powdered syrup or dextrin is also used when the above components are used in combination. The total content is preferably 5 to 40% by weight, more preferably 10 to 20% by weight, based on the total weight of the viscoelastic food. Is preferable from the viewpoint of continuous productivity. Moreover, even if it is not used together with raw materials, such as fats and oils, the effect of this invention is exhibited.

The dried pulp is a product obtained by drying fruits, seeds, vegetables, etc., and dried by an appropriate method after a sugar addition treatment such as immersing in a sugar solution such as sugar or untreated. . Moreover, you may give fruit juice immersion process, the process by nitrite, etc. for browning prevention before and after a drying process suitably.
Generally, when the dried pulp is contained in the viscoelastic food, it has a problem that the moldability is inferior due to moisture derived from the dried pulp, but the present invention can solve the above problem, It can be used suitably.

As the raw material of dried pulp, for example, mango, strawberry, pineapple, apple, kiwi, tangerine, citrus, melon, pear, peach, cherry, papaya, hawthorn, loquat, tomato, cranberry, raisins, raspberry, blueberry, fig, Fruits such as apricots, prunes, bananas, seeds such as chestnuts, tomato seeds, walnuts, lotus seeds, sweet potatoes, pumpkins, taros, potatoes, aloe etc. In particular, among the seeds and vegetables, seeds and vegetables containing dietary fiber are desirable in terms of texture. In addition, fruits are preferable in that they contain a relatively large amount of water-soluble dietary fiber such as pectin and the moldability during production is good without blending a thickener.
The dried pulp may be skinned or peeled, and is not particularly limited.

  The moisture content of the dried pulp is preferably set to 5 to 30% by weight in the total weight of the dried pulp, and has a mouthfeel that is unique to viscoelastic foods. It is preferable in that adhesion to the line is prevented, moldability is good, and the conventional production method, production time and production cost can be used. More preferably, it is 10 to 25% by weight based on the total weight of the dried pulp, from the viewpoint of moldability without impairing the pulp flavor derived from the raw material.

  The dried pulp is obtained by drying raw pulp to a predetermined moisture value by an appropriate method. The drying method is not particularly limited, and examples thereof include sun drying, heat drying by natural ventilation and artificial ventilation, vacuum drying, and drying by a desiccant. In addition, before and after the drying, treatments such as fruit juice immersion and browning prevention may be appropriately performed.

  The content of the dried pulp is preferably 30 to 60% by weight, more preferably 40 to 60% by weight, based on the total weight of the viscoelastic food. A certain texture is obtained, which is preferable in terms of prevention of adhesion to the production line and formability.

  When the dried pulp is used in the viscoelastic food of the present invention, it is preferable that the moisture derived from the dried pulp is 65% by weight or more of the total weight of the viscoelastic food in terms of obtaining the original flavor of the pulp. .

  Among the above-mentioned auxiliary ingredients, use of a plant-derived auxiliary ingredient is preferable in that it can be set as a vegetable viscoelastic food that is not used as an animal ingredient. The term “vegetable” means that the animal raw material is less than 1.5% by weight in the total weight of the vegetable viscoelastic food in terms of solid content, but preferably no animal raw material is used. In addition, minerals such as salt may be contained.

  Next, a soft candy as an example of the viscoelastic food of the present invention can be prepared, for example, as follows.

That is, first, a soft candy dough is prepared.
A viscoelastic food dough forming agent and a soft candy raw material containing pregelatinized starch are prepared.
And all the said mixing | blending raw materials are thrown into the kneader for confectionery manufacture, and a soft candy dough is obtained by stirring and mixing.

Next, the soft candy dough is molded.
Although a shaping | molding method is not specifically limited, For example, in the case of shaping | molding with a ball breaker, soft candy dough is ball-shaped and molded as it is. In the case of sheet molding, the soft candy dough is extruded using an extruder, then rolled and cut-molded. In addition to ball cutting and sheet molding, dough extruded by an extruder or batch former or the like may be rope-shaped by sizing or the like, and then stamped or block-shaped. These methods may be appropriately selected as necessary.

By doing in this way, the soft candy of this invention is obtained.
What is necessary is just to wrap with a packaging body suitably, when commercializing this soft candy. Preferably, the material of the package is a moisture-proof and sealable material such as aluminum, aluminum vapor deposition, and glass vapor deposition, so that the moisture value of the soft candy does not change after packaging, and the flavor and texture can be maintained. Is preferred.

  Hereinafter, description will be made using examples.

<Examples 1 to 7, Comparative Example 1>
Soft candy dough was prepared with the composition shown in Table 1.
First, pregelatinized starch is used as a soft candy dough molding agent, and other soft candy ingredients are reduced powdered starch syrup, dextrin, pineapple pulp or mango pulp (sugar-treated before final drying), sucrose, citrus After preparing an acid, a fragrance | flavor, palm oil, an emulsifier, a thickener solution, and beta starch, all the said components are thrown into the kneader for confectionery manufacture ("KC-3FT" by Satake Chemical Machinery Co., Ltd.), 25 rpm, A soft candy dough was obtained by stirring and mixing for 3 minutes. The product temperature at the time of stirring and mixing was 45 ° C. In addition, the fragrance | flavor used the fragrance | flavor of the same kind as the pulp used in each Example and the comparative example.
Thereafter, the dough was extruded with an extruder, formed into a rope by sizing, and then cut with a cutter to obtain a soft candy (chewing candy).

<Example 8, Comparative Example 2>
Pregelatinized starch is used as a chewing gum dough molding agent, and mango pulp, sucrose, citric acid, fragrance, beta starch, and gum base are prepared as other chewing gum ingredients, and then the above ingredients are added to a kneader for confectionery production (Satake Chemical Industries ( All of them were put into “KC-3FT”) and stirred and mixed at 25 rpm for 3 minutes to obtain a chewing gum dough. The product temperature at the time of stirring and mixing was 45 ° C. In addition, the mango fragrance | flavor was used for the fragrance | flavor.
Thereafter, the dough was extruded using an extruder to obtain a chewing gum having a length of 20 mm × width of 13.5 mm and a thickness of 10.5 mm.

Each soft candy and chewing gum obtained as described above was evaluated for moldability (line adhesion, shape retention) of the prepared dough during the manufacturing process.
Regarding line adhesion, when each dough obtained by stirring and mixing the raw materials was molded, it was confirmed whether or not the dough adhered to a molding machine such as a belt conveyor.
In addition, the shape retention was confirmed as to whether or not the dough passes through the molding machine without stagnation because the dough has good extensibility and elasticity.
The above results are shown together in Table 1.

  As a result of the evaluation, the soft candy and the chewing gum of the example were prevented from adhering to the line at the time of production, and good results were obtained with respect to shape retention, and were suitable for continuous productivity. In particular, when pregelatinized starch was used in combination with at least one of reduced powder starch syrup and dextrin, a markedly excellent evaluation was obtained.

  On the other hand, the soft candy and chewing gum of the comparative example were extremely sticky to the prepared dough, adhered to the molding machine, and the dough was too soft to deliver from line to line, making it perfectly suitable for continuous productivity. It was not a thing.

Claims (3)

A viscoelastic food dough shape-retaining agent, wherein the powdered or granular pregelatinized starch is 80% by weight or more of the total weight of the viscoelastic food dough shape retainer. A viscoelastic food comprising the viscoelastic food dough shape-retaining agent according to claim 1 and produced through the following steps.
(1) Step of preparing a viscoelastic food dough and a viscoelastic food material (2) Viscoelastic food dough is obtained by stirring and kneading all the viscoelastic food dough and the viscoelastic food material. Step (3) Step of forming the viscoelastic food dough into a ball shape, a sheet shape, a rope shape, a stamping shape, or a block shape A method for producing a viscoelastic food comprising the following steps in sequence.
(1) Step of preparing a viscoelastic food dough and a viscoelastic food material (2) Viscoelastic food dough is obtained by stirring and kneading all the viscoelastic food dough and the viscoelastic food material. Step (3) Step of forming the viscoelastic food dough into a ball shape, a sheet shape, a rope shape, a stamping shape, or a block shape