JP2788642B2 - Hard candy with powder center - Google Patents

Description

Description: TECHNICAL FIELD The present invention relates to a hard candy containing a powder center which can be used as a center even if the powder food is susceptible to heat.

[Conventional technology]

Generally, hard candy is manufactured as follows. In other words, after using sugar and starch syrup as the main raw materials, boil it to make a candy, add an acidulant, a flavor, a coloring agent, etc., mix and cool, and after cooling, homogenize the temperature with a batch homer, and use a sizing roller. It is obtained by stretching it into a rope, molding it with stamp pink or the like, and packaging it.

On the other hand, as one of the products in which the above-mentioned hard candy is made into a variety, a hard candy in which a powder center is inserted is on the market. Such a hard candy containing a powder center has a powder raw material supply pipe attached to the center of the batch homer, and a hard candy kept at about 90 to 95 ° C. is wrapped around the pipe to supply powdered sugar, powdered acidulant, powdered flavor and the like. It is obtained by sizing the mixed powder raw material while sending it to the center.

Hard candy with such a powder center is 2
It is gaining popularity because it can enjoy different kinds of texture,
In recent years, dietary habits have diversified, and confections have come to require various functions and play.

Therefore, for example, a hard candy with a strong refreshing sensation using powdered sorbitol instead of powdered sugar as the main raw material of the powder center is proposed. This hard candy utilizes the property of absorbing heat when the powdered sorbit is dissolved in water and lowering the surrounding temperature.The endothermic reaction of the powdered sorbite dissolved in the sleeping liquid in the mouth when eating causes the sleeping liquid to cool as if it were hard. It is a hard candy that makes you feel like cold water comes out of the candy.

However, when such hard candy containing powdered sorbit is continuously produced for a long time using the above-described center feeding device, the heat (90 to 95 ° C.) of the hard candy wound outside gradually causes the heat to flow into the center pipe. There was a problem that powder sorbite was bound. For this reason, the powdered sorbite does not enter the designed amount in the hard candy, or the powdered sorbite is completely clogged in the pipe. Also, when powdered sorbitol is mixed with an acidulant for flavoring, the binding in the pipe is even stronger than when powdered sorbitol is used alone, and the pipe is clogged in a short time, making it impossible to manufacture. There was no problem. The binding in this pipe is caused by the heat of the hard candy wrapped around the powder, which melts the powdered sorbit itself or releases the water (about 5%) contained in the powdered sorbitol, and mixes the powdered sorbit with other powdered components. It is considered that this occurs because the binding property is enhanced.

Also, since the temperature of the hard candy needs to be 90 ° C. or higher, heat-sensitive materials other than powdered sorbit could not be added.

Therefore, as a method to prevent this, it is conceivable to lower the temperature of the hard candy to less than 90 ° C. However, under these conditions, the hard candy is too hard for rope sizing. It is difficult to stretch, and the cracks that cause it to be stretched crack. As another method, the hard candy may be softened by increasing the water content in the hard candy to more than 3% of the normal water content to lower the temperature of the hard candy to less than 90 ° C. In this case, although rope sizing can be performed, it is not preferable because the resulting hard candy causes serious drawbacks such as increased hygroscopicity and easy deformation when placed in a high temperature place.

Also, when sorbit powder is used for the center, it has its own porous properties, so if it is mixed with the center, the strength of the hard candy will be extremely reduced, like a hard candy with a hollow inside. However, there is also a drawback that the hard candy is weaker than a normal hard candy and is easily broken.

[Problems to be solved by the invention]

The present invention has been made in view of such circumstances,
Its purpose is to be able to stably supply and manufacture hard candy such as powdered sorbit to the center even if it is weak to heat, and it has good storage stability even when put on the market. An object of the present invention is to provide a hard candy containing a powder center which does not sometimes crack.

[Means for solving the problem]

The above object is achieved by a hard candy containing a powder center obtained by coating a powder center with a hard candy containing a sugar alcohol.

In other words, the present inventors have repeatedly studied the composition of the hard candy of the outer layer in which the powder sorbite of the center does not bind to the supply pipe and is hard to be broken during the production. As a result, if hard candy is made using only sorbitol, a type of sugar alcohol, when the candy is boiled down, it will be soft even at a temperature of less than 90 ° C, and even if cooled to room temperature, it will be glass like a general hard candy. Paying attention to the property that the finished sorbit hard candy does not crack because it does not solidify in a shape, and if this phenomenon is used, even if the temperature of the outer hard candy at the time of pipe supply is less than 90 ° C, it is soft and the center We thought that a hard candy that could prevent binding and cracking of the hard candy at the same time could be obtained, and conducted further research. As a result, by replacing a part of the sugar composition of the outer layer hard candy with alcohol such as sorbite, the time required for the outer layer hard candy to solidify is increased, and the fluidity of the outer layer hard candy is increased. The working temperature could be lowered. To this end, the water contained in the powdered sorbit powder (about 5
%) Is not released, and even if the powdered sorbitol and the acidulant are mixed, no mutual binding occurs, the fluidity of the mixed powder is maintained, and a stable operation is possible. The inventors have found that cracks can be reduced, and have reached the present invention. Furthermore, it has been found that when the outer hard candy is used, heat-sensitive powdered food can be used as a center.

 Next, the present invention will be described in detail.

As a raw material of the outer layer hard candy of the present invention, sugars such as sugar and syrup generally used for hard candy may be used.

Examples of the sugar alcohol used for the outer hard candy include sorbitol, malbit, reduced starch syrup, and the like. These sugar alcohols may be used alone or in combination of two or more, and the mixing ratio is not particularly limited. However, the total amount of the sugar alcohol is preferably 5% by weight or more, more preferably 10% by weight (hereinafter referred to) or more, based on the total solid content of the outer hard candy, in order to sufficiently exhibit the binding prevention effect. To do.

Examples of the powder center include powdered sorbitol, heat-sensitive bifidobacteria, dried fruits that are easily discolored by heating, and micro gelatin capsules with a flavor that is easily melted by heating, and powder foods that are weak to heat can be used. In particular, the effect when powder sorbite is used as the center is remarkable, and the effect cannot be obtained by the conventional technique. These powder centers may be added with an acidulant, a flavor, a colorant, or the like as needed to change the flavor and appearance.

Using the raw material of the outer layer hard candy containing the sugar alcohol and the powder center, the hard candy containing the powder center of the present invention can be produced, for example, as follows. First, the outer hard candy is prepared by completely heating and dissolving sugar, starch syrup, sugar alcohol and the like in a preliminary dissolving pot, adjusting the water content to 3% or less with a cooker, and, if necessary, souring, flavoring, coloring, etc. And kneading the outer layer hard candy.
After cooling to ~ 90 ° C, it is wound around the center feed pipe of the batch homer. On the other hand, the powder center supplies a mixture of an acidulant, a fragrance, a coloring agent, and the like as needed from a center supply device to a center pipe of a batch homer. Next, the hard candy containing the powder sensor is stretched in a rope shape, adjusted to a predetermined thickness, molded by stamping or the like, and packaged to complete a hard candy containing a powder center.

The hard candy containing the powder center of the present invention is the first one.
As shown in the figure, the outer layer hard candy not only covers one center at the center of the hard candy, but also changes to an eccentric type as shown in FIG. 2 and a multi-core type as shown in FIG. It may be a rich centered hard candy.

[Effect of the Invention] As described above, the hard candy containing a powder center of the present invention contains sugar alcohol in the outer hard candy, so that the temperature of the outer hard candy at the time of production can be lowered, Therefore, even if it is weak to heat, it can be used as a powder center. In addition, the outer hard candy is less likely to crack during production or distribution.

When powder sorbit is used for the center,
The powdered sorbite does not bind to the supply pipe, and continuous production can be performed stably for a long time.

Furthermore, since it is possible to add an acidulant to the powdered sorbite, it is possible to provide a variety of tastes, and it is possible to provide a hard candy having a stronger refreshing sensation and acidity than the conventional centered candy.

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

[Examples 1 to 10, Comparative Examples 1 and 2] A saccharide was combined in a composition as shown in the following table,
% Hard candy dough was prepared. On the other hand, two types of powder centers were prepared: powdered sorbit powder alone and 20% of powdered sorbite replaced with citric acid. The ratio of the outer hard candy to the powder center was 9: 1. Then, the workability when each of these was supplied to a batch homer was evaluated. Further, the fragility of the hard candy after molding was measured. The results are shown in the following table.

From the above results, all of the hard candy containing the powder center of the example had good workability without the powder center being bound to the supply pipe. In particular, even when an acid was added to the powder center, workability was hardly affected, and stable and continuous production was possible. The finished hard candy containing a powder center was hardly broken and hardly damaged even by a drop test. On the other hand, the hard candy with the powder center of the comparative example had poor workability and could not be continuously produced, or the result of the drop test was poor.

[Brief description of the drawings]

FIG. 1, FIG. 2, and FIG. 3 are explanatory views showing examples of the structure of the hard candy with a powder center according to the present invention. 1 ... Outer layer hard candy, 2,2 ', 2 "... Powder center.

──────────────────────────────────────────────────続 き Continued on the front page (58) Fields surveyed (Int.Cl. ⁶ , DB name) A23G 3/00-3/32 JICST file (JOIS)

Claims (1)

(57) [Claims] 1. A hard candy containing a powder center, wherein the powder center is coated with a hard candy containing a sugar alcohol.