JP2869324B2 - Soft candy with heat resistance - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a heat-resistant soft candy, and more particularly to a soft candy having no sticking, stickiness, deformation, etc. to a wrapping paper even in a high temperature and high humidity environment in summer. And a soft candy having a favorable soft texture during chewing.

[0002]

2. Description of the Related Art In general, the types of confections called candy are very diverse, and toffee, drop, caramel, nougat, gummy jelly, It is classified into various candies such as marshmallows. These candies can be broadly classified into, for example, hard candy and soft candy by moisture content. Generally, those having a moisture content of less than 5% by weight (hereinafter referred to as "%") are obtained. Hard candy and those with more than 5% are called soft candy.

[0003] The above-mentioned soft candy has a soft, unique texture that is different from the hard candy due to its moisture content. However, when it is sold in a hot and humid environment such as in summer, it has a high moisture content. In addition, there is a problem that heat resistance is weak, softening and deformation easily occur, moisture is absorbed and adheres to the wrapping paper, and the appearance becomes poor due to stickiness.

Therefore, as a method of improving the above problem,
Methods such as reducing the amount of water and fats and oils, using hardened fats and oils with a high melting point, and increasing the use of thickeners such as gelatin have been carried out. However, there is a problem that the texture of the soft candy becomes hard, and it is difficult to provide heat resistance while maintaining the soft texture.

[0005]

SUMMARY OF THE INVENTION The present invention has been made in view of such circumstances, and an object of the present invention is to provide a soft candy provided with heat resistance without hardening the biting comfort. To offer.

[0006]

An object of the present invention is to provide a soft key.
This is achieved by a heat-resistant soft candy characterized in that the candy fabric contains collagen.

That is, the present inventors have searched for a material that does not harden the texture even when added, and as a result, focused on collagen which is a raw material of gelatin. The present invention has been found to improve the properties and not to make the texture hard like other thickeners.

Next, the present invention will be described in detail. The soft candy of the present invention is mainly composed of a saccharide and contains collagen in a dough . This collagen is one of the hard proteins present in animal tissues such as skin, tendon, bone, and ligament among simple proteins.It is an aggregate of fibers called collagen, and regular collagen is contained in the fine fibers. You can see a nice horizontal pattern. In addition, although the molecular weight and structure are not sufficiently clear, it is estimated that the peptide chain forms a plurality of three-dimensional structures, and in the amino acid composition, there are almost no sulfur-containing amino acids and tyrosine, and glycine, proline, and oxy. It is known that there are many prolines and the like.

[0009] The preparation method varies depending on the raw material, use, etc., but extraction of the animal tissue with an organic solvent, washing with water,
It is common to remove collagen as an insoluble substance by extracting with a dilute salt solution, treating with acid and alkali, enzymatic action such as trypsin and hyaluronidase, and leaving collagen as an insoluble substance. Specific examples of such water-insoluble collagen include collagen powder 100 manufactured by Sardine Research Institute.
0, collagen powder 1000 L, collagen powder DF and the like.

[0010] When the animal tissue is defatted and then extracted with a citrate buffer or the like and dialyzed, water-soluble collagen is obtained. Specific examples of the water-soluble collagen include edible collagen E-CAN manufactured by Nihon Shoji Co., Ltd. In the present invention, among the above-mentioned collagens, water-insoluble collagen is preferred in terms of molding workability and heat resistance.

[0011] In the present invention, the amount of collagen added is preferably 0.1 to 5% in soft candy solids.
%, More preferably 0.5 to 2.0%. If the amount of collagen is less than 0.1%, sufficient heat resistance tends to be hardly obtained. Conversely, if the amount of collagen used exceeds 5%, the taste peculiar to collagen will be felt, and the texture will tend to be poor due to roughness on the tongue.

Next, examples of the saccharide used in the present invention include sucrose, maltose, lactose, starch syrup, dextrin and sugar alcohols such as sorbitol, maltitol, reduced starch syrup and the like, alone or in combination of two or more. May be. The amount of the saccharide may be the amount added to a general soft candy, and is usually 55 to 95% of the solid content.

In addition to the above-mentioned raw materials, fats and oils are preferably used for the soft candy of the present invention. Fats and oils are effective in preventing adhesion to teeth during mastication and in softening the texture. Examples of the fats and oils include animal fats and fats such as butter, fresh cream, cheese and the like, vegetable fats and oils such as salad oil, shortening, cocoa butter, medium-chain triglyceride and the like, animal fats and vegetable fats and oils And the like. In particular, when an oil or fat mainly composed of vegetable oil or fat is used, the smell unique to the oil or fat is not given to the soft candy, which is preferable. The amount of the fat added is preferably set to 1 to 15%, more preferably 5 to 10%, in the solid content of the soft candy. If the amount of the fat or oil is less than 1%, it becomes difficult to impart the softness unique to soft candy, and it tends to adhere to teeth and wrapping paper. In addition, the addition amount of fats and oils is 15
%, Oils and fats are separated from the candy dough,
The heat resistance tends to decrease, and the texture tends to deteriorate.

Further, when water-insoluble dietary fiber is added to the above-mentioned raw materials, a poorly water-soluble complex is formed in the candy dough, which is preferable in terms of preventing tooth sticking and improving heat resistance. The water-insoluble dietary fiber is a dietary fiber that does not dissolve in cold or hot water, and typical examples thereof include cell wall constituents such as cellulose, hemicellulose, and lignin. Water-soluble dietary fibers such as polydextrose and mannan do not form a poorly water-soluble complex.

As a water-insoluble dietary fiber preferably used, when a natural product directly separated from plant tissue is used, a poorly water-soluble complex is easily formed as compared with highly purified products such as crystalline cellulose and carboxymethyl cellulose. It is suitable. For example, corn, sweet potato, cabbage, dates, water-insoluble dietary fiber derived from fruits and the like can be preferably used, and among them, particularly, corn fiber and sweet potato fiber have good flavor,
It is more preferable because the formation amount of the poorly water-soluble complex is large. Further, the addition amount of the water-insoluble dietary fiber is desirably 0.05 to 1% in soft candy solids. If the amount is less than 0.05%, it is difficult to obtain a sufficient effect, while if it exceeds 1%, the texture tends to be rough and the expression of perfume is poor, and the flavor tends to be weak.

Further, various emulsifiers such as sucrose fatty acid ester, glycerin fatty acid ester, polyglycerin fatty acid ester and propylene glycol fatty acid ester may be used for the purpose of preventing adhesion to teeth. These may be used alone or in combination. The amount of the emulsifier to be added is preferably 0.01 to 5%, more preferably 0.05 to 2%, of the soft candy solids. In particular, when a glycerin fatty acid ester having a fatty acid chain having 20 or more carbon atoms in the total fatty acid chain in an amount of 80% or more and a sucrose fatty acid ester having an HLB value of 4 to 10 are used in combination, the anti-adhesion effect is further enhanced, which is preferable. . In order to fully demonstrate this effect,
The total amount of the two emulsifiers is 50% of the total weight of the emulsifier.
% Is desirable.

In addition to the above, a thickener may be used to improve the texture. Examples of the thickener include gelatin, pectin, pullulan, starch and the like. Among them, when gelatin is used, a poorly water-soluble complex is easily formed and chewing properties are enhanced, which is preferable. Kinds of gelatin and bloom strength are, for example, when using gelatin of bloom 300, it can be a chewing candy having a long suitable elasticity, and when using gelatin of bloom 150, the chew mouth is soft and yet A chewing candy that lasts a long time.
Incidentally, gelatin is an induction protein in which the above collagen is heated and denatured by boiling with water, dilute acid and dilute alkali for a long time to change peptide bonds in the collagen. The amount of the thickener used is 0.5 to
5.0% is desirable in terms of flavor and texture.

In addition, raw materials such as flavors, sours, colorants, seasonings, fruit juices, pulp, dairy products, and extracts may be added to the soft candy as needed.

Next, using the above raw materials, the soft candy of the present invention is produced, for example, as follows. That is, first, water is added to the saccharide, and the saccharide is heated to be in an aqueous solution state, and then boiled down with a vacuum cooker or the like until a candy dough having a water content of 3 to 10% is obtained. Next, auxiliary materials such as oils, fats, thickeners, and emulsifiers are mixed with the candy dough using a pressure mixer, taken out, and cooled on a cooling board until the dough temperature reaches about 60 ° C. Next, a crystal seed (fondant) and collagen are added to the cooled dough and mixed, and the mixture is appropriately molded to obtain the soft candy of the present invention. In the above-mentioned production, it is usually preferable to add collagen to cooled dough so as not to be denatured by heat.

[0020]

As described above, since the soft candy of the present invention uses collagen as a heat-resistance- imparting component, it has a high moisture and soft texture and is excellent in storage under high temperature and high humidity. It shows stability. Therefore,
As compared with the conventional soft candies, the teeth can be softened and a comfortable biting feeling can be provided. In addition, since high-moisture raw materials such as fruit juice and dairy products can be used, fresh and juicy soft candy can be produced. Also, even during molding, it is difficult to adhere to equipment etc.,
It has physical properties that facilitate molding. Moreover, collagen is a natural and highly healthy material, and can be made into a soft candy in accordance with recent health trends.

Next, the present invention will be specifically described with reference to examples. <Examples 1 to 4> Soft candy having the composition shown in Table 1 or Table 2 was prepared as follows. That is, first, water was added to sugar and starch syrup and dissolved by heating, and then a boiling liquid having a water content of 7.2% was obtained using a vacuum cooker. The boiled liquid was transferred to a pressure mixer, to which a shortening and an emulsifier dissolved in hot water were added and mixed. Next, the obtained mixture was taken out on a cooling board, cooled to a product temperature of 60 ° C., then put into a kneader, fondant and collagen were added, and kneaded for 5 minutes. 35.
It was left for 24 hours in a constant temperature room at ℃ to obtain soft candy. The composition was shown as a percentage by weight in the solid content of the finished soft candy.

Example 5 Moisture 9.1 in a vacuum cooker
The same procedure as in Example 1 was performed except for obtaining a boiled liquid of%. <Examples 6 and 7> The procedure of Example 1 was repeated, except that a thickening agent was mixed in addition to the shortening liquid, the emulsifier and the emulsifier using a pressure mixer. <Example 8> The procedure of Example 1 was repeated except that water-insoluble dietary fiber was added to the boiling liquid.

<Comparative Examples 1 and 2> Soft candy was obtained in the same manner as in Example 1 with the composition shown in Table 2.

The soft candy of the above example and the comparative example were eaten by 10 specialized panelists, and the flavor and texture (hardness,
(Elasticity). Further, the soft candy was wrapped in wrapping paper and left in a constant temperature and humidity chamber at 40 ° C. and 80% humidity for one week, and the state of adhesion to the wrapping paper and the presence or absence of deformation when pressed by hand were checked. The results are shown in Tables 1 and 2.

[0025]

[Table 1]

[0026]

[Table 2]

From the results shown in Tables 1 and 2, the soft candy of each of the examples had an appropriate bite response and excellent shape retention, and among them, Examples 3, 6, and 8 were good. on the other hand,
The soft candy of the comparative example was unfavorable because it suffered from defects such as sticking to teeth and wrapping paper, deforming due to heat and moisture absorption, and extremely hard texture.

──────────────────────────────────────────────────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 heat-resistant soft candy comprising collagen in a soft candy dough .