JP2746422B2 - Soft candy recipe - Google Patents

Description

Description: TECHNICAL FIELD The present invention relates to a method for producing a soft candy having a three-dimensional pattern on a cut surface or the like.

(Prior Art) Generally, as a candy having a pattern such as a flower pattern or a face in a cross section, Kintaro candy, Chitose candy and the like which have been transmitted to Japan for a long time have been known. The candy with these cross-sectional patterns is likely to become unstable due to the temperature, hardness, elasticity, etc. of the candy dough,
Skilled technicians often make by hand as follows: First, a candy dough boiled down with granulated sugar, starch syrup, etc. is quickly and repeatedly stretched, and air bubbles are added to the dough to make the color white and increase the bulk, so-called “pulled candy”. Next, the draw candy is subdivided by the number of colors used for the picture, and each is colored. Then, these colored doughs are appropriately arranged and stacked so as to have a predetermined pattern, and are gradually stretched into a rope shape, molded and cut to obtain a candy having a pattern on a cut surface.

In addition, caramel having a pattern such as a spiral pattern on a cut surface has been commercialized by a similar manufacturing method using caramel dough without using the above-mentioned draw candy.

However, none of these candy and caramel having a cross-sectional pattern has a three-dimensional pattern having a smooth cut surface and unevenness.

In recent years, in the confectionery market, confectionery having a variety of shapes has been circulating, and it has become difficult to cause children's interest simply by having a picture. Therefore, in the candy with a cross-sectional pattern as described above, if the pattern portion is made to appear three-dimensionally, an unprecedented visual effect is obtained, and it is considered that consumer demand can be further stimulated.

(Problems to be Solved by the Invention) The present invention has been made in view of such circumstances, and an object of the present invention is to continuously provide a soft candy with a three-dimensional pattern such that a pattern emerges along a picture. An object of the present invention is to provide a method for producing soft candy that can be manufactured.

(Means for Solving the Problems) The above-mentioned object is to join a plurality of soft candy doughs having different shrinkages into an arbitrary shape, stretch it into a rope shape, form, cut, and then make a three-dimensional pattern appear. Achieved by the characteristic soft candy manufacturing method.

In other words, in the conventional method for producing soft candy with a cross-sectional pattern, in order to smooth the product cross-section and stabilize the pattern, the same physical properties are performed by aligning the composition and manufacturing conditions of the soft candy dough to be combined. ing. Therefore, the present inventors paid attention to the difference in physical properties of the soft candy dough, and considered and considered whether a soft candy with a three-dimensional pattern could be formed by using the difference in the shrinkage of the soft candy dough. As a result, when a soft candy fabric having a high contractibility is used as a concave portion of a picture pattern and a soft candy fabric having a lower contractibility than the concave portion is used as a convex portion of the picture pattern, the soft candy material of the concave portion becomes a soft candy having a convex portion. The present inventors have found that they shrink more strongly than dough and can impart a three-dimensional pattern, and thus completed the present invention.

 Next, the present invention will be described in detail.

Examples of a method for imparting shrinkage to the soft candy dough having the concave portions of the present invention include the following methods. First, as a first method, there is a method in which a shrinkable material mainly composed of gelatin is added to soft candy dough. In other words, when making soft candy dough,
When a shrinkable material such as gelatin is dissolved and added in a sol state and mixed, elasticity comes out as the temperature decreases,
Strong shrinkage can be imparted to the fabric. As the main gelatin in the above-mentioned shrinkable material, it is desirable to use gelatin having high bloom and strong elasticity. For example, when gelatin of 250 to 350 bloom is used, shrinkage can be imparted to the soft candy dough with a small amount, so that the flavor of the gelatin does not affect the soft candy dough and is effective. The above gelatin may be used alone or in combination of two or more.

Other shrinkable materials used in combination with the above gelatin include pullulan, starch and the like. These may be used alone or in combination of two or more. By appropriately combining them, the texture of the soft candy can be changed. Examples of the starch include corn starch, rice starch and the like, which may be pre-gelatinized, and may be heated at the time of mixing into soft candy dough.
You may make it make it. These shrinkable materials such as pullulan and starch are preferably about 50% by weight based on gelatin. The addition of the above-mentioned shrinkable material mainly composed of gelatin to the soft candy dough differs depending on the composition of the soft candy dough and the kind of the shrinkable material, but preferably 0.1 to 5.0% by weight, more preferably of the total weight.
It is desirable that the content be 1.0 to 3.0% by weight. No shrinkage material.
If the amount is less than 1% by weight, the contraction of the concave portions becomes insufficient, and the three-dimensional pattern tends to be unclear. On the other hand, when the content exceeds 5.0% by weight, there is a tendency that the shrinkage of the concave portion becomes too strong and the molding becomes difficult.

Next, as a second method for imparting shrinkage to the concave soft candy dough, there is a method of adjusting the crystallization rate of the dough. The crystallization ratio indicates the ratio of the crystallized sugar in the soft candy, and is determined by X-ray diffraction (the ratio of the X-ray scattering intensity between the amorphous portion and the crystalline portion). For example, sugar has a saccharification rate of 100% and syrup has a saccharification rate of 0%. In other words, the higher the crystallization rate of the soft candy dough, the higher the crystallization ratio of sugar in the whole saccharides. The more sugar crystals, the weaker the shrinkage of the soft candy dough. Therefore, the shrinkage of the soft candy dough can be adjusted by changing the crystallization ratio in the soft candy dough, and when the soft candy dough having a low crystallization ratio is used for the concave portion, only the concave portion contracts and a three-dimensional pattern is formed. To appear. The preferred degree of crystallization depends on the sugar composition in the soft candy dough, especially on the sugar ratio. For example, in the case of soft candy dough containing 80% by weight of sugar in soft candy dough and 55% by weight of sugar contained therein, preserved at 40 to 60 ° C. for 1 hour to obtain a crystallization rate of 30%, When used as a soft candy dough for a convex part and a 10% crystallization rate without preserving the soft candy dough, a soft candy dough for a concave part is used. It is preferable because the property is good. However, when the sugar content ratio in the soft candy dough is extremely high and the crystallization ratio of the dough is too high, the extensibility of the soft candy dough becomes weak, and the soft candy dough is easily cut during stretching.

Further, the above two methods of imparting shrinkage may be combined. For example, the shrinkage may be adjusted by adding gelatin to the crystallized soft candy dough. By doing so, the dough does not become too hard even if the crystallization rate is increased, and the moldability is improved.

The soft candy with a three-dimensional pattern of the present invention can be manufactured, for example, as follows using a plurality of soft candy fabrics having different shrinkages obtained by the above method. That is, first, soft candy doughs having different shrinkages are prepared by the method described above. These soft candy doughs are appropriately arranged and joined so as to have a predetermined pattern, preferably at 20 to 42 ° C, more preferably at 30 to 42 ° C.
Stretch into a rope while keeping the temperature at 37 ° C. At this time,
If the heat retention temperature is lower than 20 ° C., the concave portions do not shrink sufficiently after stretching, so that the three-dimensional pattern becomes unclear, and the film tends to break during stretching. On the other hand, if the heat retention temperature is higher than 42 ° C., the soft candy dough becomes too soft and difficult to mold, and the pattern is easily broken. At this time, the stretchability of the soft candy fabric also changes depending on the stretching speed, and the manner in which the three-dimensional pattern floats also changes. For example, in the case of a soft candy dough having a diameter of 5 cm, when the ratio between the supply speed and the discharge speed is increased to 2 to 10 with a rope sizer, a square roller, or the like, the contraction of the concave dough becomes stronger, and the three-dimensional pattern is clear. Emerge in

Next, the soft candy dough stretched by the above method is further formed into a predetermined thickness and shape by a square roll, a weight roller, or the like, stretched, and then cut. The soft candy obtained in this manner is a soft candy with a three-dimensional pattern having a concavo-convex pattern, in which a part of the soft candy fabric having a strong shrinkage shrinks.

The above-mentioned soft candy dough may have a generally known composition such as caramel and nougat, and may be a coloring agent, a flavoring agent, seeds, desserts, or chocolate processed in the soft candy dough or on the soft candy dough surface. An article or the like may be used as appropriate.

In the case of manufacturing a more complicated picture,
If a soft candy fabric is extruded using a nozzle having a collective die as shown in the figure, stretched, molded, and cut, a three-dimensional soft candy with a complicated pattern can be manufactured stably and continuously. Can be. That is, in FIG. 1, (1) is a die,
(3) is a shaping cylinder whose opening is formed in a shape such as a spade. The shaping cylinder (3) is disposed in the discharge port (2) of the die (1) with its axis parallel to the axis of the die (1). Discharge port (2)
Is connected to a first extruder (8) via a flow path (7), and the shaping cylinder (3) is connected to a second extruder (10) via a flow path (9). ). By using such an apparatus, soft candy doughs having different shrinkages are extruded from the extruders (8) and (10), respectively, and are discharged from the die (1), whereby a soft candy having a complicated pattern can be obtained. By stretching, molding and cutting this, a soft candy with a complicated three-dimensional pattern can be obtained.

In addition, the soft candy with a three-dimensional pattern of the present invention may not only make the cut surface pattern three-dimensional but also make the outer peripheral surface of the soft candy three-dimensional.

(Effects of the Invention) As described above, the method for producing a soft candy of the present invention is to form a three-dimensional pattern by utilizing the difference in shrinkage of the soft candy dough. It can be manufactured in large quantities continuously. In addition, the degree of emergence of the three-dimensional pattern can be changed by changing the type and amount of the shrinkable material, the crystallization ratio of the dough, the stretching speed, and the like. Further, by changing the color, taste, and shrinkage of the concave and convex portions of the pattern, one soft candy can be enjoyed with a variety of visual and flavorful soft candy.

Further, by changing the shape of the nozzle die, a soft candy having a complicated pattern can be stably and continuously produced.

 Next, the present invention will be specifically described with reference to examples.

[Examples 1 to 5 and Comparative Examples 1 and 2] Soft candy doughs were prepared as described below with compositions as shown in Table 1. That is, first,
The saccharide of (b) was boiled down to a water content of 4% by weight, and a stretched material (a) which had been swollen in advance was added thereto, and (c) was further added and mixed well, and soft candy dough [1] to [7] ] Was obtained.

Next, as shown in Table 2, soft candy doughs were combined to prepare Examples 1 to 5 and Comparative Examples 1 and 2 in the following manner. First, soft candy dough was stretched into sheets each having a thickness of 2 cm, and two sheets were stacked and wound from the end to form a column having a diameter of 5 cm. Next, this soft candy dough was supplied to a rope sizer at 33 ° C. to 37 ° C. at a speed of 5 cm / min, discharged at 35 cm / min, and stretched to a diameter of 2 cm.
Next, while keeping the temperature at 30 to 35 ° C., it was stretched and formed with a weight roller, cut into 15 × 15 mm, and packaged. The three-dimensionality of the cross section of the soft candy thus obtained was evaluated. The results are shown in Table 2.

Example 6 A nozzle having the above-mentioned collective die as shown in FIG. 1 was used, and a shaping cylinder (3) having a spade shape as shown in FIG. 2 was used. Manufactured. That is, the soft candy dough [1] is placed around the spade pattern (B) from the second extruder (10) so that the soft candy dough [7] becomes the part of the spade pattern (A) shown in FIG. Was extruded from the first extruder (8), discharged from the die (1), stretched, molded and cut to obtain a soft candy having a spade pattern.

 The results are shown in Table 2.

From the above results, each of the soft candy of Examples 1 to 5 has a three-dimensional spiral pattern in which the soft candy fabric [5] or [6] is embossed along the spiral pattern in the cross section, and the visual effect is improved. It was a high soft candy.

In addition, the soft candy of Example 6 was a soft candy with a high visual effect in which a spade pattern appeared in a three-dimensional cross section. Further, the pattern was clear and the pattern did not change even when extruded for a long time, and stable and continuous production was possible.

[Brief description of the drawings]

FIG. 1 is an explanatory view showing a nozzle having a collective dance used in an embodiment of the present invention, FIG. 2 is an explanatory view of FIG. 1 as viewed from the direction of arrow A, and FIG. It is explanatory drawing which shows the cross section of a candy. (1) die, (2) discharge port, (3) molding cylinder, (5), (6) opening, (7), (9) flow path, (8), (10) ... Extruder.

Claims (2)

(57) [Claims] 1. A plurality of soft candy doughs having different shrinkage properties are joined into an arbitrary shape, and then stretched into a rope shape, and then formed.
A method for producing soft candy, characterized by displaying a three-dimensional pattern after cutting. 2. The method for producing soft candy according to claim 1, wherein the soft candy dough contains gelatin to impart shrinkage to the soft candy dough.