JP2016002068A - Candy having thickness and manufacturing method thereof - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a candy having no discomfort roughness, making a moist feel with thickness in the mouth; and a manufacturing method thereof.SOLUTION: Thickening polysaccharides and granulated sugar are mixed with each other and pulverized into powder having an average particle diameter of 20 μm or less by a jet mill. Without being dissolved in water, the powder is directly blended with a hard candy. Consequently, the powder is present in a scattered powdery state or in a layered powdery state in the internal part or in the surface layer part of a final product.

Description

  The present invention relates to a thick candy and a method for producing the same.

  Examples of candy include hard candy, soft candy, gummy candy, tablet confectionery, dried products, marshmallows, and hanging items. Among these candy, hard candy dissolves, concentrates and solidifies sugar and starch syrup, lowers the water content to about 0 to 5% by weight, and eats it by licking it. One of the difficult confectionery. For example, a crunch candy that is crushed and eaten with nuts and emulsifiers, a candy with a center (filling) type in which a paste such as jam or chocolate is enclosed in the center, or the endothermic reaction of xylitol crystals Although there are some candy with a cool sensation, the texture has not been improved except for this.

  In the hard candy market, “Nodokoro” with herbs was born about 30 years ago. There are herbs that are said to suppress inflammation of the throat and soothe cough in folklore, and these herbs are often referred to as “throat candy”. In the current market, there are some which are called “Nodokoro” in anticipation of menthol's antibacterial properties and vitamin C mucosal protection, etc. Also, fruit throat candy, vitamin throat candy, milk throat candy, brown sugar throat candy For example, “Nodomi” has become the same meaning as “Jade”.

  Possible reasons for this include the idea that eating salmon itself will induce saliva in the mouth, and saliva containing antibacterial and anti-inflammatory ingredients such as lysozyme will affect the throat, as well as raw sugar, chickenpox It can also be thought that since it has a moisturizing power, it can suppress the growth of bacteria due to drying. In recent years, due to stress and aging, the number of dry mouse patients is also increasing, and deterioration of the oral environment due to dry mice has been pointed out not only as aspiration pneumonia but also as a cause of metabolic syndrome, from various viewpoints Researches have also been made to induce saliva and increase oral moisture.

  For example, when a PGA (polyglutamic acid) solution is added to the mouth, the amount of saliva secreted increases, so candy blended with PGA, chewing gum blended with an organic acid that induces saliva secretion, and the like are sold. However, the texture was almost the same as the conventional product, and it was impossible to experience a moist feeling due to the induction of saliva.

  An object of the present invention is to develop a thick and moist feeling when a hard candy is licked and to further enhance the function as an oral care product. In addition, when making candy of thick food such as peach, mango and yogurt, it is not only the flavor, but also thicken, making it similar to the real thing, it can still enhance the taste of sweets, Another purpose.

  The technique of thickening foods is done using thickeners. A thickener is dissolved in water and exerts its viscosity by heating, so it is generally blended into foods in a state dissolved in water. For example, what is thickened with a thickener is mainly liquid liquid food, such as milk drink, lactic acid bacteria drink, drink yogurt, fruit juice drink, cocoa drink, functional drink, nutritional balance drink, Examples include cocktails, fruit liquor, potage soup, cream soup, Chinese soup, stew, curry, gratin, ice cream, soft cream, intestinal food, concentrated liquid food, sauce, dressing and the like.

  The thickener is mainly a polysaccharide, which includes xanthan gum, tamarind seed gum, carrageenan, soy polysaccharide, guar gum, agar, locust bean gum, tara gum, pectin, alginic acid, alginates, gellan gum, Examples include glucomannan, psyllium seed gum, gum arabic, curdlan, pullulan, cellulose, methylcellulose, hydroxypropylcellulose, carboxymethylcellulose, hydroxypropylmethylcellulose, hydroxyethylcellulose, and water-soluble hemicellulose. Other than polysaccharides, polyglutamic acid, sodium caseinate, collagen, ovomucin and other proteins, starch such as starch starch, modified starch, waste flour, corn starch and the like can be mentioned.

  These thickeners are adjusted to 30 to 250 μm in ordinary commercial products, and generally, the thickener is dissolved in water and blended into a fluid food with high moisture content. Even if it is large, it does not exist in a grainy shape in the final product state.

  In confectionery that kneads and hardens fine powder ingredients in fats and oils such as chocolate, it is said that if the particle size of the powder as raw material is 30 μm or less, the roughness is not uncomfortable, but licks like hard candy In a confectionery that is eaten, if the powder raw material is blended in the final product form in the form of particles, an unpleasant roughness will be felt unless the particles are 20 μm or less. Even if the thickening polysaccharide is processed by a pulverizer that finely pulverizes the powder such as a jet mill, the fibrous powder is only reduced to about 25 μm and the roughness is not eliminated.

  A jet mill is a machine that uses a high-speed swirling airflow to collide and pulverize powder. However, particles such as granulated sugar, silicon dioxide, and citric acid collide with each other. It is finely pulverized to 10 μm or less, but it is only as fine as 25 μm with fibrous soft particles such as polysaccharides, proteins, dried fruits, and plants such as dried vegetables.

  As a general use of thickeners, it is blended into foods in a form that has a thickening effect by dissolving in water. When a thickened polysaccharide dissolved in water is blended in the hard candy manufacturing method, as the water is forcibly evaporated and concentrated, the thickener once dissolved gradually becomes water. There was a problem that they were separated and agglomerated to form large grains.

  In Patent Document 1, xanthan gum is dissolved in water and charged in a step of concentrating the koji with stirring using a biaxial extruder. Even if thickening is exhibited by this production method, the thickener is aggregated by forcibly evaporating the water, and the generation of unpleasant roughness cannot be avoided.

  Patent Document 2 discloses a method for producing a thickening agent using xanthan gum, but it is a method for producing a thickener granule which is used only after being dissolved, and is a candy having a low moisture content as intended by the present invention. It is different from what is kneaded into.

JP 2008-61588 A JP 2007-124954 A

  The texture of hard candy is usually other than crunch candy that is chewed and eaten, candy with center (filling) with paste like jam and chocolate inside, and candy with cool feeling using xylitol crystals Only the traditional candy texture can be made. In this invention, it is made into the subject to provide the thick candy texture to a hard candy. As a result, it is expected that saliva stays in the mouth for a long time, protects the mouth from dryness, helps with throat care, and deepens the taste of candy such as peach, mango and yogurt, which is characterized by thickness. .

  In general, foods with a lot of moisture and fluidity are mixed with thickeners such as thickening polysaccharides dissolved in water to give thickness. In a non-fluid food, almost no moisture can be blended, so that the thickener cannot be blended in plenty for the purpose of thickening. If the moisture is increased in the hard candy, the problem of its shape retention and stickiness occurs, so it was impossible to mix a large amount of thickening polysaccharide in water.

  In addition, in the case of a production method in which a thickener is not dissolved in water and dispersed in a final product form in the form of a powder, it is usually marketed as a powder of 30 to 250 μm. If the thickening polysaccharide is blended as it is, the texture becomes extremely rough. Furthermore, even if the thickening polysaccharide is pulverized by a pulverizer, the fibrous polysaccharide is only pulverized to 25 μm at the most. Remained. In view of this, the present invention has an object to create a moist feeling without being rough and thick.

  The median diameter of thickening polysaccharide particles that are generally distributed is 30 to 250 μm, and even when processed with a pulverizer, the median diameter is usually only crushed to about 25 μm (FIG. 1- (b)). In the present invention, as shown in the results of FIG. 1, the granulated sugar is mixed at a constant ratio and then pulverized by a jet mill, so that the particle peak appears at about 9 μm (median diameter 10.0 μm). As shown in FIG. 1- (c). This is not just the finely ground granulated sugar, but the xanthan gum peak present in Fig. 1- (a) per 50 µm is almost completely eliminated, and a single peak appears at 9 µm. From this, it is proved that xanthan gum is more finely pulverized by mixing granulated sugar than by itself (particle size was measured with LA950 manufactured by HORIBA).

  For a solid confectionery having a low water content and no fluidity such as a hard candy, a thickening polysaccharide having a median particle diameter of 20 μm or less, preferably about 10 μm, which does not feel extremely rough, is dissolved in water. It can be added to the final product form in the form of powder, and scattered or layered so that when the hard candy is eaten, the saliva and the thickening polysaccharide touch the mouth for the first time. The viscous polysaccharide absorbs the water of saliva and exhibits thickness.

  In addition to the jet mill, the powder grinding method includes a vibration mill, a roller mill, a cutter mill, a hammer mill, etc., but when the powder is finely dry-ground, it is ground by the jet mill used in the present invention. It is most effective to do.

  With hard candy that licks and eats, it has been difficult to diversify its texture and bring out novelty. The thickening polysaccharide pulverized to a median diameter of about 10 μm is blended in the form of powder in the final product form of the hard candy or in the form of powder, or it is present in the form of a layer, By contact, the polysaccharide thickener has absorbed saliva water and has been able to express a thick and moist texture for the first time in the mouth. By implementing this invention, for example, it is possible to provide a throat moisturizer that moisturizes the throat, retains moisture in the throat and protects it from drying, and further maintains menthol and herbal extracts having antibacterial properties in the throat for a long time, thereby causing inflammation of the throat. The effect of suppressing or preventing can also be expected. In addition to hard candy for the purpose of throat care, chewing gum should induce saliva containing antibacterial ingredients, suppress the growth of oral bacteria, and effectively use thick powder for the purpose of preventing bad breath. I can do it too.

  Another effect is that by making the hard candy thick, when making a confectionery with a thick food like peach, mango or yogurt, not only the flavor but also the texture that has a thick taste is real. By making it similar to, it was possible to enhance the deliciousness of confectionery.

  The present invention can be widely used if it is a solid food such as hard candy with a low moisture content. For example, in confectionery that requires smoothness in the mouth, such as chewing gum and chocolate, You can enjoy the flavor of thick things like mango and yogurt with a texture close to that of the actual product.

  The thickening polysaccharide used in the present invention is useful for slowly increasing blood sugar levels such as guar gum, those that increase skin moisture such as hyaluronic acid, and the propagation of viruses such as influenza such as fucoidan. Some of them suppress minerals and some improve mineral absorption such as alginic acid, and have the effect that they can be taken from candy.

  Furthermore, the method of mixing the fibrous thickening polysaccharide with granulated sugar at a certain ratio and pulverizing with a jet mill, which is a part of the present invention, is just a method of pulverizing the powder into fine particles of 10 μm or less. Instead, it is a method in which the particles become smaller even if the production speed in the jet mill is increased, and one of the effects is that the energy efficiency is greatly improved.

Particle size distribution of powder obtained by grinding xanthan gum with a jet mill. The figure which shows a normal candy. Candy in which thick powder is kneaded A-A 'line sectional view which kneaded thick powder inside. A-A 'line sectional view which coated thick powder on the surface. Candy in which thick powder is kneaded in layers. B-B 'sectional view (part 1) in which thick powder is kneaded in layers. B-B 'sectional view (part 2) in which thick powder is kneaded in layers.

Manufacture of 10 μm thick polysaccharide powder raw material that imparts thickening First, various thickening polysaccharides are crushed by jet mill, and the median diameter of the particles and the powder are kneaded into hard candy and molded. I investigated the thickness and roughness when licking. As thickening polysaccharides, xanthan gum, locust bean gum, pullulan, carrageenan, iota carrageenan, kappa carrageenan, pectin, guar gum, hydroxymethyl cellulose, as a thick protein, gelatin, polyglutamic acid, milk casein is crushed with a jet mill, As a result of examining the median diameter of the particles and the strength of thickening, it was found that xanthan gum has the highest thickening effect and is likely to become finer by jet milling. Next, carrageenan continues, and it is considered effective to use xanthan gum and carrageenan in combination (uses AO JET MILL manufactured by Seishin Enterprise Co., Ltd. as an jet mill, air pressure 0.6 MPa, supply amount 0 0.02 g / sec).

  However, even the most effective xanthan gum had a median particle size of 37.7 μm and was 24.8 μm even after jet milling. At 24.8 μm, an unpleasant roughness still remains. For further refinement, some crystalline hard particles are used as xanthan gum, granulated sugar, granulated sugar powder sugar, erythritol, xylitol, reduced Ixanthane gum was crushed by mixing the same amounts of isomaltulose, lactose and glucose.

  As a result, the median diameter of the particles did not vary greatly depending on the sugar used, regardless of which crystalline sugar was mixed, and the median diameter was generally the same as 9 μm to 13 μm. In addition, either using granulated sugar powder or erythritol fine powder that has been ground to about 30μm in advance, or using 250μm large particles that have not been jet milled, The median diameter of the particles was 9 to 11 μm, which was almost the same.

  Depending on the final candy product concept, the carbohydrates to be mixed can be selected.For example, erythritol is used for low-calorie products, xylitol is used for caries prevention products, and moisture absorption is a problem. When reducing isomaltulose and sweetness were to be suppressed, it was found that carbohydrates such as lactose and trehalose may be selected according to the purpose.

  Next, granulated sugar has the smallest particles, is inexpensive, and can be easily blended into various foods. Therefore, granulated sugar is selected, mixed with the same amount as some thickening polysaccharides, and pulverized. I examined the median diameter, thickness, and roughness. The results are shown in Table 1. When granulated sugar was mixed with a thickening polysaccharide and pulverized, the result was that xanthan gum was pulverized the smallest, exhibited strong thickness and little roughness.

  Next, in order to set the amount of granulated sugar to be mixed in order to make the thickening polysaccharide pulverized in a jet mill efficiently, the amount of granulated sugar added to xanthan gum can be efficiently crushed and roughened. There was little, and we examined whether we could put out thickness. Granulated sugar should be blended as little as possible, and an appropriate amount should be set so that the median diameter of the particles becomes fine.

  As a result, when the ratio of granulated sugar to xanthan gum is 50% by weight, it is moderately strong and rough, so in the examples, it was mixed at a ratio of 50% by weight of xanthan gum and 50% by weight of granulated sugar. It was decided to use powder that was processed by a jet mill and pulverized. A mixed powder raw material of granulated sugar and xanthan gum having a median diameter of 10 μm obtained by pulverizing a mixture of 50% by weight of granulated sugar and 50% by weight of xanthan gum by jet milling is hereinafter referred to as “10 μm thick powder”. In addition, a powder obtained by pulverizing only xanthan gum by jet milling is called “24.8 μm thick powder”, and a powder obtained by grinding a mixture of 1% by weight granulated sugar and 99% by weight xanthan gum by jet milling is called “20 μm thick powder”. .

  Xanthan gum has increased viscosity in the presence of salts, and the viscosity strength changes depending on the pH, so salts and sour agents may be mixed with xanthan gum and used together. In order to blend into various confectionery, no ingredients other than granulated sugar that affect the taste were added.

  In addition, if the processing conditions of the jet mill are changed, the pulverization processing speed is reduced, or the powder raw material that has been pulverized by the jet mill is subjected to the jet mill treatment again, the median diameter of the particles may be slightly increased by repeated jet mill treatment. Although it becomes finer, if it is less than about 9 μm, even if it is repeatedly subjected to jet milling, the particles will hardly become smaller than this, and considering the processing cost, 50% by weight of granulated sugar and 50% of xanthan gum % And mixing under the above conditions was judged to be efficient.

  The thickening polysaccharide can be used alone in xanthan gum, but the thickening quality can be changed according to taste by using other thickening polysaccharides together.

  This thickened powder of 24.8 μm, 20 μm, and 10 μm is then kneaded into hard candy in 0.1% by weight, 0.5% by weight, and 2.0% by weight in a powder state, and then thickened. I examined the effect of the grant. The results are shown in Table 3.

  The smaller the amount of granulated sugar mixed with the jet mill, the greater the relative amount of xanthan gum.Accordingly, the median diameter of the xanthan gum particles becomes larger, the roughness becomes stronger, and the mouthfeel is thicker. There is a demerit that it is hard to come out. The smaller the median diameter of the particles, the better the mouthfeel and the greater the tendency to thicken.

Thickness and roughness evaluation test by kneading the thick powder into hard candy Boil 500 g of sugar and 500 g of starch syrup to 150 ° C., cool to 120 ° C., knead herb extract and menthol flavor, and finally, 24.8 μm thick powder , 20μm thick powder, 10μm thick powder was kneaded at a ratio of 0.1%, 0.5% and 2.0% by weight, and after molding, it was cooled to room temperature and checked for thickness It was. In addition, it was investigated whether or not there was roughness, and whether or not the roughness was unpleasant. Thickening is not only the inside of the candy, or only the surface layer or layered, but the powder is applied to the surface, concentrated on the center, not dissolved in water, but dispersed in oil or organic solvent before kneading. Depending on the concept of the product and the suitability of production equipment, thickening can be applied to various parts, but here, the entire candy is kneaded.

  As shown in Table 3, the results show that, when kneaded with only xanthan gum in a jet mill at 24.8 μm and 0.1% by weight of the thick powder, the thickening is somewhat, but the discomfort due to roughness is more pronounced. It was a quality that could not find any merit in giving. When kneaded with 0.1% by weight of 20 μm thick powder, there is also thickening and roughening, but it is not a level of discomfort and is considered to be sufficient quality as a hard candy with thickening. The kneading of 10 μm and thick powder of 0.1 to 2.0% by weight was most effective because it had sufficient thickness and little roughness. Moreover, it was a result that the kneading amount could be adjusted according to the desired thickening strength.

  In addition, these results show that, similarly to other thickening polysaccharides, thickening can be imparted without unpleasant roughness, but xanthan gum was most effective in imparting thickening. Shown as one example.

  However, when a large amount of xanthan gum is blended to give a strong thickening, as a characteristic of the thickening of xanthan gum, an unpleasant sensation different from the roughness that may accumulate in the back of the throat may occur. In that case, by using a thickening polysaccharide such as carrageenan or pectin that relaxes the thickening of xanthan gum, it is possible to express a strong and throaty texture.

  When preparing thickened powder, 2% by weight of thickened powder prepared by using carrageenan or pectin in addition to xanthan gum was kneaded into candy, and the quality of thickened was evaluated. The results are shown in Table 4.

  It is possible to express a strong thickening by adding xanthan gum, and to slightly relax the strong thickening of the xanthan gum with carrageenan or pectin leads to a better thickening texture.

  In the final form of the candy, the thick powder obtained by the present invention is kneaded inside the candy in the powder state, applied to the surface layer part, or by being present in layers, etc. We were able to produce a throat candy that expresses a certain moist feeling. Moreover, by adding thickening to candy such as peach, mango, and yogurt, which is characterized by thickening, we were able to deepen the deliciousness of the candy.

  Here, “kneading the thickened powder” means that the thickened powder is kneaded into a candy softened at a high temperature so as to reach the whole candy. (Refer to FIG. 4) “Sprinkle on the surface layer” is sprinkled so that thick powder concentrates on the surface of the candy. (Refer to Fig. 5) “Make it exist in layers” means that thickening powder is localized in layers (streaks or lines), and a thickened part and a non-thickened part are attached to make it thicker. The structure is enjoyable (see FIGS. 7 and 8).

1 ... Candy 2 ... Thorough powder

Claims (7)

The powdered thickening polysaccharide is pulverized into fine particles and blended into the candy in powder form without dissolving in water.
The above-mentioned thickening polysaccharide is scattered in powder form in at least one of the inside and the surface layer part of the candy in the final product form, or is present in a layered state,
The manufacturing method of the candy containing this.   As the thickening polysaccharide, one or more kinds selected from the group consisting of xanthan gum, carrageenan and pectin are used in combination, or the thickening polysaccharide selected from these groups is contained in an amount of 50% by weight or more. Furthermore, another thickening polysaccharide is mixed and used, The manufacturing method of the candy of Claim 1 characterized by the above-mentioned.   The manufacturing method of the candy in any one of Claims 1-2 which sets the median diameter of the said fine particle to 20 micrometers or less.   In the pulverization of the thickening polysaccharide, a crystalline saccharide is mixed with the thickening polysaccharide at a ratio of 1% by weight or more and pulverized using a jet mill. 4. The method for producing a candy according to any one of 3 above.   The crystalline saccharide is characterized by using a mixture of one or more selected from the group consisting of granulated sugar, xylitol, erythritol, trehalose, lactose, powdered sugar, glucose and reduced isomaltulose. The manufacturing method of the candy of Claim 4.   The candy obtained by the manufacturing method in any one of Claims 1-5.   Using a thickening polysaccharide containing at least one of xanthan gum and carrageenan, for this thickening polysaccharide, crystalline sugar, granulated sugar, xylitol, erythritol, trehalose, lactose, powdered sugar, glucose, reduced isomaltulose A powder raw material that imparts thickening, after being mixed at a ratio of 1% by weight or more and then pulverized to 20 μm or less using a jet mill.