JP2942421B2 - Clay soft candy - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a novel soft material which has clay-like physical properties, is moldable, is non-adherent, does not stain hands, and has a mouth-melting texture. About candy.

[0002]

2. Description of the Related Art In general, candy, which is a kind of sugar confectionery, can be made into various types by changing the combination of raw materials and the boiling temperature. Depending on the texture, hard candy and soft candy can be used. Can be classified. Among them, soft candy is defined in Japanese Agricultural Standards as follows. That is, among candy, soft candy is a candy dough that has a water content of more than 6% by weight (hereinafter referred to as "%") and is boiled down to 20% or less. As soft candy, caramel,
Nougat, marshmallow, and the like are listed, and the texture is rich in variety, and a number of products are on the market.
Each of these soft candies has a soft texture, but at the same time, has a unique viscosity, easily adheres to hands, and has a drawback that it is difficult to form using these.

On the other hand, sugar confectionery having a soft texture and good moldability includes marzipan. This is a mixture of powdered almonds and sugar in a ratio of 1: 1 to 1: 3, and heat may be added during the cooking process. That is, finely ground almonds, sugar or
The syrup is prepared by boiling sugar in water and mixing the syrup. The marzipan thus created is
It is viscous and supple and is suitable for work because it does not adhere to hands. However, to use a large amount of nuts, due to the fat contained in the nuts, easily oxidized,
There is a disadvantage that storage stability is poor.

Therefore, as a method for imparting moldability to a soft candy, there is a method described in Japanese Patent Application Laid-Open No. 1-174333. In this method, gelatin, sugar, a foaming agent, and starch syrup are used as main components, and a large number of microbubbles are included in a tissue to impart acupressure deformability. However, in this method, the soft candy becomes harder with time. As described above, in conventional sweets such as soft candy and marzipan, the moldability,
The fact is that all of them have advantages and disadvantages in terms of preservability and the like.

[0005]

SUMMARY OF THE INVENTION The present invention has been made in view of such circumstances, and has as its object to provide a clay-like, sticky, moldable physical material, It is an object of the present invention to provide a novel soft candy which has an adhesive property, does not stain hands, has a mouth-melting texture, and has excellent long-term storage properties.

[0006]

SUMMARY OF THE INVENTION The object of the present invention is to provide a foaming agent,
Achieved by a clay-like soft candy characterized by containing sugars, fats and emulsifiable starch.

That is, the present inventors have found that even if a large amount of fats and oils are contained, the fats and oils do not separate or exude, and have an appropriate viscosity and no clay-like physical properties. We studied a new soft candy that has As a result, it has been found that by adding starch having an emulsifying effect to a foaming agent, sugars and fats and oils, a soft candy having suitable softness and non-adhesive properties suitable for moldability can be obtained and completed the present invention. did.

Next, the present invention will be described in detail. The soft candy of the present invention comprises a foaming agent, sugar, oil and fat, and emulsifiable starch. First, examples of the foaming agents used in the present invention include non-elastic foaming agents such as vegetable foaming agents such as egg white, whey protein, albumin and soybean protein and wheat protein, and elastic foaming agents such as gelatin. These are used alone or in combination of two or more. Above all, wheat protein is preferable in that it does not have a bad taste in flavor and has good foaming properties.

Next, saccharides such as sucrose, maltose, lactose, starch syrup and sorbitol, malbit, reduced starch syrup, etc.
Sugar alcohols and the like reduced sugar, and the like, these are
They may be used alone or in combination of two or more. These may be powders or liquids, but it is particularly preferable to boil them down to about 110 to 130 ° C. in terms of workability at the time of foaming and adjustment of final moisture.

The fats and oils may be those generally used in foods, such as butter, margarine, shortening, and salad oil.

The emulsifying starch used in the present invention is a starch having an emulsifying property for emulsifying and stabilizing a food containing fats and oils, and includes partially degraded starch (dextrin) and lipophilic starch. As partially degraded starch (dextrin), starch is oxidized to an oxidation degree of 3 to 5% and a viscosity of 1
A starch oxide of 500 cps (10% aqueous solution, 30 ° C.) is hydrolyzed by α-amylase to obtain DE5 or less.
Dextrin as a hydrolyzate having a viscosity of 50 to 150 cps (30% aqueous solution, 30 ° C.) is particularly suitable.

The lipophilic starch is a modified starch into which a hydrophobic group is introduced to impart an emulsifying function, and examples thereof include octenyl succinic esterified starch represented by the following structural formula.

[0013]

Embedded image (In the formula, St represents starch.)

Examples of the octenyl succinate esterified starch include "Emulstar" manufactured by Matsutani Chemical Industry Co., Ltd. and "Stimist" manufactured by Steely. The above-mentioned emulsifiable starch may be used alone or in combination of several kinds, but it is particularly preferable to use mainly octenylsuccinate-esterified starch.

The amounts of the above raw materials, foaming agent, saccharides, fats and oils and emulsifying starch are preferably 1 to 15% by weight (hereinafter referred to as%), sugars 30 to 85% in the total weight of the product.
%, Fats and oils 5 to 30%, emulsifiable starch 1 to 30%, more preferably 1.5 to 7.0% of a foaming agent, 65 to 82% of sugars,
It is good to make 15-20% of fats and oils, and 4-15% of emulsifiable starch.

When the amount of the foaming agent is within the above range, sufficient foaming properties can be obtained, and the odor peculiar to the foaming agent does not become too strong and the flavor of the product does not deteriorate. Further, if the saccharide is within the above range, moisture and oils and fats are excessively increased, and deterioration and separation of oils and fats occur.On the other hand, the moisture is low and sufficient foaming cannot be performed. A suitable clay-like soft candy can be obtained without losing the feeling. When the fats and oils are within the above range, appropriate viscosity can be obtained without separation of the fats and oils, and soft texture and physical properties can be obtained.

On the other hand, if the amount of the emulsified starch exceeds 30%, the soft candy tends to have a gritty powdery texture, and it tends to be difficult to obtain an appropriate viscosity. Conversely, if the blended amount of the emulsified starch is less than 1%, the effect of emulsifying with fats and oils tends to be insufficient.

Next, using the above raw materials, the soft candy of the present invention is produced, for example, as follows. That is, first, a foaming agent that has been swollen in advance with water is foamed, syrups obtained by boiling sugars at 110 to 130 ° C are gradually added thereto, mixed well, and then oils and fats are heated at about 80 to 100 ° C. Add emulsifiable starch. At this time, if necessary, an acidulant, a flavor, a colorant, and the like may be added. When the amount of the emulsifiable starch used is small, an emulsifier such as a sucrose fatty acid ester may be added for the purpose of preventing seepage of oil and fat on the candy surface. The candy dough thus obtained is molded and cooled to obtain the clay-like soft candy of the present invention.

The soft candy thus obtained has an appropriate viscosity, has clay-like physical properties, and is freely moldable, but is non-adhesive and does not stain hands. Also,
Has a mouth-feeling texture. Moreover, even if stored for a long period of time, there is no leaching of fats and oils, and it is stable.

The moisture content of the clay-like soft candy of the present invention is preferably 7 to 30%, more preferably 8 to 12%, based on the total weight of the product. If the water is out of this range, saccharification hardly occurs, and hard physical properties may occur,
Soft candy is likely to have adhesiveness.

[0021]

As described above, the soft candy of the present invention uses emulsifying starch together with the fat and oil, so that it has a clay-like texture and texture while exuding and adhering the fat and oil. No, it has never been a soft candy before.
Therefore, hands are not stained when molding by hand. For example, it can be used as a toy confection for infants and is safe in terms of safety and hygiene.

Further, since there is no adhesiveness, it is possible to freely mold and repeat molding like marzipan, and the molding method can be used in various forms such as extrusion from hand-working. It is. In addition, it has a mouth-melting texture and is excellent in long-term storage. Next, the present invention will be specifically described with reference to examples.

Example 1 Wheat protein having the composition shown in Table 1 was whisked, and sugars boiled down at 117 ° C. were added and mixed.
Next, fats and oils, emulsifiable starch and other raw materials were added, mixed, molded and cooled to obtain a soft candy.

(Examples 2 and 3) First, gelatin having the composition shown in Table 1 was previously swollen with water. After soy protein was foamed and swelled, a dissolved gelatin solution was added, and saccharides boiled down to 125 ° C were added. Next, fats and oils, emulsifiable starch and other raw materials were added, mixed, molded and cooled to obtain a soft candy.

(Comparative Examples 1 to 3) Soft candies having the compositions shown in Table 1 were prepared in the same manner as in the examples.

With respect to the soft candies obtained in Examples 1 to 3 and Comparative Examples 1 to 3, their suitability for molding, adhesion to hands, texture and oil separability were evaluated. The results are shown in Table 1.

[0027]

[Table 1]

From the results shown in Table 1, it can be seen that the soft candy of the example has good moldability, while it does not adhere to hands.
Also, the melting of the mouth was good. Also, there was no oil separation and the storage stability was good.

Continuation of front page (56) References JP-A-3-147743 (JP, A) JP-A-61-152243 (JP, A) JP-A-1-174333 (JP, A) JP-A-57-166936 (JP, A) JP-A-58-76049 (JP, A) JP-A-57-18945 (JP, A) (58) Fields investigated (Int. Cl. ⁶ , DB name) A23G 3/00 101

Claims (1)

(57) [Claims] 1. A clay-like soft candy comprising a foaming agent, sugars, fats and oils, and an emulsifying starch.