JP2746470B2 - Candy having fibrous structure and method for producing the same - Google Patents

Description

Description: BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a candy having a fibrous structure having a good mouth melting property, a light texture, and an excellent anti-moisture property, and a method for producing the same.

[Conventional technology]

Generally, hard candy such as drop and toffee is
It is a kind of sugar confectionery and is manufactured as follows. That is, it is manufactured by first boiling down main ingredients such as sugar and starch syrup, adding sour ingredients, oils and fats, flavors, pigments and other auxiliary ingredients, cooling and forming. This hard candy can be made transparent and can be formed and seasoned in various ways, and has been widely used since ancient times.

However, hard candy has a glass-like hard property, so it is suitable for melting and eating in the mouth, but it is not easy to chew, and pieces of crushed candy cause discomfort in the mouth It is with. Hard candy is formed by stretching and cutting, or by punching with various molding dies, but the shape is at most a three-dimensional shape such as the shape of fruit. There was a limit to the shape that could be manufactured in the mold.

Therefore, as a method for imparting brittleness to a candy, for example, a method described in JP-A-54-55758 can be mentioned. This method is a method of imparting brittleness by mixing a paste-like mixture comprising a protein, an edible oil and fat, and an edible emulsifier with candy dough at 120 to 150 ° C.

Japanese Patent Publication No. 63-19133 discloses a small lipophilic sucrose fatty acid ester of HLB selected in the range of HLB 3 to 20, a large hydrophilic sucrose fatty acid ester of HLB selected in the range of HLB, and soybean. A method of adding lecithin as a modifier is disclosed.

However, these methods can make the candy dough brittle and impart a somewhat light and crispy texture, but cannot sufficiently eliminate discomfort in the mouth. The candy obtained by these methods is also molded using a molding die or the like, and does not exceed the conventional candy in morphology.

In addition, cotton candy is well known as a sugar candy with a different form. Cotton candy is confectionery in which sugar having high sucrose purity is shaken out of the pores of a centrifuge, crystallized into a white cotton, and wound around a stick.

However, since cotton candy utilizes crystallization of sucrose, usable raw materials are limited, and the taste is monotonous. In addition, special equipment is required for production. In addition, there is a disadvantage that the texture unique to cotton candy is easily lost during storage due to easy moisture absorption.

As described above, conventional hard candy and sugar confectionery have problems in texture, taste, storage stability, and form.
In fact, it has not been possible to satisfy all of them.

[Problems to be solved by the invention]

The present invention has been made in view of the above circumstances, and an object thereof is to provide a candy having a novel texture, which has a light texture, good mouth melting, and is excellent in moisture absorption prevention properties. It is an object of the present invention to provide a manufacturing method thereof.

[Means for solving the problem]

The above object is a candy mainly composed of sucrose fatty acid ester, oil and fat, and saccharide, wherein the sucrose fatty acid ester is 1 to 5% by weight based on the total weight, and the oil and fat is also 3 to 25%.
Weight, sugars are also 66-94.5% by weight,
And the candy having a fibrous structure wherein the HLB of the sucrose fatty acid ester is in the range of 6 to 8, and, after boiling the composition comprising the sucrose fatty acid ester, the fat and oil and the saccharide, cooling, Subsequently, it is achieved by a method for producing a candy having a fibrous structure, characterized in that the candy is stretched in a certain direction and divided along the stretching direction.

That is, the present inventors have noticed that adding a sucrose fatty acid ester (hereinafter referred to as a sugar ester) to a candy dough containing oils and fats imparts brittleness to the dough. We examined whether a candy with a unique form and texture could be made and repeated our study. as a result,
When a sugar ester having a specific HLB value is used for a candy dough containing fats and oils, a candy with a good mouth melting and light texture can be obtained. Along the line, it was found that a candy having the physical properties of a fibrous structure that can be divided into a number of fibrous fine pieces as before was obtained.

 Next, the present invention will be described in detail.

The sugar ester used in the present invention needs to have an HLB in the range of 6 to 8. When the HLB is high, the fats and oils are dispersed spherically in the candy, do not slip even under external force, and cannot be formed into a fibrous shape.
On the other hand, if the HLB is low, the emulsifying power is reduced, and the fats and oils are separated without entering the candy. The amount of the sugar ester used is preferably 1 to 5% by weight, preferably about 3% by weight based on the total weight of the product. The amount used is 5% by weight
If it exceeds 300, the bitterness peculiar to the emulsifier appears, and the flavor of the product is impaired. On the other hand, if the amount is less than 1% by weight, the desired light texture cannot be obtained and the candy has a hard texture.

Next, the fats and oils may be those generally used in foods, such as animal fats and oils, vegetable fats and oils, and hardened oils thereof. Specific examples thereof include butter, margarine, shortening, and salad oil. . The amount of the fat used is 3 to 25% by weight of the total weight of the product, preferably
Set to 10-15% by weight. If the amount used exceeds 25% by weight, the dispersing effect of the sugar ester does not appear, and the fats and oils permeate the candy surface. On the other hand, if the amount is less than 3% by weight, the product does not have a smooth texture with good melting in the mouth but has a hard texture.

Examples of the saccharides include sucrose, maltose, lactose, starch syrup, and sugar alcohols obtained by reducing sugars such as sorbitol, mavit, and reduced starch syrup, and these may be used alone or in combination of two or more. The form may be a powder or a liquid. The amount of saccharide used is set to 66 to 94.5% by weight, preferably 78 to 85.5% by weight based on the total weight of the product. Outside this range, a fibrous tissue candy, which is the object of the present invention, cannot be obtained.

The water content of the candy is set to preferably 1.5 to 4.0% by weight, more preferably 2 to 3% by weight, based on the total weight of the product. When the above-mentioned water content exceeds 4% by weight, the surface tends to be sticky, and the preservability of the candy tends to deteriorate. On the other hand, when the water content is less than 1.5% by weight, the workability during the production is deteriorated, and it is difficult to stretch the candy dough, and it may not be possible to form the candy dough into a fibrous form.

Using these raw materials, the candy of the present invention can be produced, for example, as follows. That is, water is added to the main raw material having the above composition, and the water content is preferably adjusted to 1.5 to 4.0% by weight.
After boiling, the temperature is adjusted to 110 to 130 ° C., if necessary, to add flavors, coloring agents, pulp, nuts, acidulants, and other auxiliary materials, and then add flavor. The candy dough thus formed is taken out to a cooling board and cooled to 70 to 100 ° C. The obtained candy dough is soft as it is, has a good melting in the mouth, and has a light texture similar to potatoes and chestnuts.However, by continuously stretching the candy dough in a sheet direction or a stick shape in an appropriate constant direction, the stretching is performed. A candy having a structure that can be divided into fibers along the direction, and having unique brittleness and even better meltability in the mouth can be obtained. A temperature of 70 to 100 ° C. is suitable for stretching candy dough. If the temperature is lower than 70 ° C., the candy dough becomes hard and difficult to mold, while if it exceeds 100 ° C., it is too soft and hard to form.

Furthermore, after stretching the candy dough to a size that is easy to handle, it is manually or mechanically divided along the stretching direction while warm, so that the unusual surface was shaped like a fiber. Become a candy,
In addition, even after cooling to room temperature, a candy which can be easily divided by hand into a fibrous shape like a squid easily can be obtained.

In addition, when the candy dough is stretched and divided, a multi-stage roller may be used to roll the candy dough into a plate shape, and the final roller speed may be set high to apply a shearing force to divide the candy dough.

〔The invention's effect〕

As described above, the candy of the present invention has a specific range.
By using a sugar ester having an HLB value, it is an unprecedented candy that has a good mouthfeel and a light texture similar to potatoes and chestnuts when chewed. In addition, the candy has a structure that can be made into a new fibrous shape only by tearing by hand, and does not absorb moisture during long-term storage. By having this fibrous structure,
Further, it has a light texture having a specific brittleness, and the melting in the mouth becomes good.

In addition, since various auxiliary materials can be combined, it is possible to achieve a variety of flavors.

Further, the candy manufacturing method of the present invention can impart novelty to the texture and form of the candy by the stretching process. In the stretching and splitting steps, after stretching in a certain direction, it is possible to manually tear along the stretching direction, or it can be automated using a roller or the like. A candy having a fibrous structure can be easily manufactured.

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

〔Example〕

With the composition shown in Table 1, water is added to sugar ester, fats and oils and sugars, mixed by heating, boiled at 150 ° C, and 110 to 130
The auxiliary material was added while adjusting the temperature to 0 ° C, and the obtained candy dough was cooled to 80 ° C. Subsequently, the candy dough was stretched in a certain direction using a rolling roll, and was manually divided along the stretching direction to obtain a candy having a fibrous structure.

 In addition, the composition was shown by weight% in the finished product.

(Comparative example)

Using the composition shown in Table 1, candy was prepared in the same manner as in the example.

The candy of the above Examples and Comparative Examples was evaluated for moldability and flavor / texture, and these were combined into a comprehensive evaluation. The comprehensive evaluation was as follows.

 ◎ Good, ○ Normal, × Bad The above results are shown in Table 1.

From the above results, all of the candies of the examples were novel candies having a fibrous form and a good mouth-melting and light texture. On the other hand, the candy of the comparative example was not preferable because it did not become fibrous or had a bad flavor.

Claims (2)

(57) [Claims] 1. A candy mainly comprising a sucrose fatty acid ester, an oil and a fat, and a saccharide, wherein the sucrose fatty acid ester is 1 to 5% by weight based on the total weight, the oil and the fat is 3 to 25% by weight, and the saccharide is the same. A candy containing 66 to 94.5% by weight and having a fibrous structure in which the HLB of the sucrose fatty acid ester is in the range of 6 to 8. 2. A fiber characterized in that a composition comprising a sucrose fatty acid ester, an oil or fat and a saccharide is boiled, cooled, stretched in a certain direction, and divided along the stretching direction. A method for producing a candy having a textured structure.