JP2954459B2 - How to make 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 method for producing a soft candy having no adhesion to teeth.

[0002]

2. Description of the Related Art Soft candy is a sugar candy widely used by children and women. On the one hand, it has the drawback that it easily adheres to teeth. As conventional techniques for preventing toothing of soft candy, roughly two kinds of techniques are disclosed. One is a method in which fats and oils are added and compounded in a candy (Japanese Unexamined Patent Publication (Kokai) No. 4-84858, R. Lee, EB Jacks).
on, Sugar Confectionery an
d Chocolate Manufacture, p
170, p196. , E .; B. Jackson, Sug
ar Confectionery Manufact
ure p127, 1990. ). However, in this case, although it is discussed about increasing the amount of the fat or oil to prevent toothing, there is no disclosure of the type of fat or oil and the timing of adding the fat or oil. It was sufficient that / W type emulsification was performed. That is, generally, vegetable fats and oils are used (see JP-A-57-18945). At the time of adding the fats and oils, the fats and oils, sugar, starch syrup, condensed milk and the like are mixed at the same time, and a very high 15% or more)
Thereafter, the mixture is concentrated by heating to adjust the water content to a predetermined candy moisture (Japanese Patent Application Laid-Open No. 4-84858). A second method is to use a polyglycerin fatty acid ester as an emulsifier in order to prevent adhesion to teeth (Japanese Patent Application Laid-Open No. 5-7459). However, this method has been found to have an adverse effect on taste when the amount of the emulsifier added is increased in order to increase the effect of preventing adhesion to teeth, and this method also has limitations.

[0003]

Means for Solving the Problems Accordingly, the present inventors have focused on the emulsified structure of soft candy and conducted intensive studies on the conditions for adding fats and oils. As a result, in the production of soft candy, sugar and starch syrup were the main components. It has been found that the sugar mixture to be prepared is preliminarily heated and concentrated to a water content of 10% by weight or less, and the addition of fats and oils can significantly prevent the adhesion to teeth. At this time, the amount of the fat added is preferably 2.0% by weight or more and 30.0% by weight or less, and if it is lower than this range, the effect of preventing adhesion to teeth is low. The shape retention was remarkably lost, and oil bleeding was observed during storage. Also, by adding an emulsifier at the same time as the fat and oil, and adding 1/50 parts by weight based on the weight of the fat and oil, and performing a mechanical homogenization treatment, the oil does not seep out to the candy surface during storage and to the teeth. A synergistic effect was observed on the prevention of the adhesion of the particles. Hereinafter, the present invention will be described in detail based on examples.

[0004]

【Example】

Example 1 Sugar, starch syrup, and whole fat condensed milk (referred to as mixture A) having the composition shown in Table 1 were charged into an unheated open pan, and stirred.
Heating was performed to adjust the water content by heating to 115 ° C. in the test example, 113 ° C. in the test example, and 111 ° C. in the test example so that the mixed solution A had the predetermined residual moisture shown in Table 2. Thereafter, each of Test Examples 1 to 4 was transferred to a sigma-type mixing kneader, to which vegetable oils and fats usually used for soft candy, lecithin (herein referred to as oils and fats B) were added and sufficiently stirred. After cooling, a soft candy having a final product moisture of 9.4% by weight was obtained. About the test example and about, after mixing the mixed liquid A and the fats and oils B with a sigma-type mixing kneader, further put in the open pan mentioned above, heating to 115 degreeC, adjusting moisture, cooling, and cooling it to the final product. Moisture content 9.4
By weight, soft candy was obtained. For a 9.4% by weight product, all of which have the same final product moisture,
An evaluation test was performed. The evaluation test results are shown in Table 4. No oil stains were observed during storage.

[0005]

Table 1 Table 1 Formulation Raw material parts by weight Sugar 36.4 Sugar syrup 38.5 Mixture A Total fat condensed milk 20.0 Vegetable oils and fats 5.0 Oils and fats B Lecithin 0.1 Total 100.0

[0006]

Table 2 Test example Test example Test example Test example Residual water in mixed solution A 8.0 10.0 10.0 12.0 Numerical values are% by weight.

Comparative Example 1 Using the same composition as in Example 1, sugar, starch syrup, and whole fat condensed milk were charged into an unheated open pan, mixed uniformly, and confirmed that the water content was 16% by weight. A vegetable oil or fat and an emulsifier were added to this mixed solution, and the mixture was sufficiently stirred and homogenized, and heated and concentrated. When the temperature reached 115 ° C., the heating was stopped, the mixture was transferred to a sigma-type mixing kneader, and stirred and cooled for the same time as in the test example to obtain a soft candy having a product moisture of 9.4% by weight. This is a method according to the conventional soft candy manufacturing method. An evaluation test was performed in the same manner as in Example 1, and the results are shown in Table 4.

Example 2 Sugar, starch syrup, and whole fat condensed milk having the composition shown in Table 3 were charged into an unheated open pan, stirred and heated, and the mixture was adjusted to have a residual water content of 10.0% by weight or less. Test example 1
The temperature was adjusted to 18 ° C., the test example was heated to 117 ° C., the test example was heated to 110 ° C., and the test example was heated to 109 ° C. to adjust the water content. Thereafter, the mixed solution of each of the Test Examples 1 to 4 was transferred to a sigma-type mixing kneader, to which vegetable oils and lecithins in the amounts of the respective Test Examples were added, sufficiently stirred, cooled, and 9.4% by weight of the final product moisture. Soft candy ~ No oil stains were observed in Test Examples 1 to 3 during storage, but the test examples did not become products because oil stains appeared. Therefore, an evaluation test was performed for Test Examples 1 to 3. The results are shown in Table 4.

[0009]

Table 3 Formulation Raw material Test example Test example Test example Test example Sugar 39.4 38.4 23.4 22.3 Sugar syrup 39.5 39.5 26.0 25.0 Full fat condensed milk 20.0 20 0.0 20.0 20.0 Vegetable fats 1.0 2.0 30.0 32.0 Lecithin 0.1 0.1 0.6 0.7 Total 100.0 100.0 100.0 100.0

Comparative Example 2 Using the same composition as in the test example of Example 2, sugar, starch syrup,
The whole fat condensed milk is charged into an unheated open pan and mixed uniformly, and it is confirmed that the water content is 17% by weight. Adjustment was performed. When the temperature reached 110 ° C., the heating was stopped, the mixture was transferred to a sigma-type mixing kneader, stirred and cooled for the same time as in the test example, and a soft candy with a product moisture of 9.4% was obtained. This was also evaluated and the results are shown in Table 4.
It was shown to.

Evaluation Test Using the soft candy obtained in the Examples and Comparative Examples,
Sensory evaluation was carried out on the adhesion to teeth by 15 specialized panels. The results are shown in Table 4. The sample of the test example obtained based on the manufacturing method of the present application has less adhesion to teeth than the sample of the comparative example 1 obtained based on the conventional method obtained in the comparative example 1. Admitted. In particular, the samples of the test examples obtained a good evaluation. On the other hand, in the test examples, the adhesion to teeth was smaller than that of the conventional method, but the absolute evaluation as a product was normal. Similarly, the one obtained in the test example had a higher effect of preventing adhesion to teeth than the one based on the conventional method obtained in Comparative Example 2. Further, the test examples showed almost the same tendency as the conventional comparative example 2. When the compounded fat content was 2.0% by weight or less, good evaluation could not be obtained even by the production method based on the present application.

[0012]

Table 4 Evaluation of the effect of preventing adhesion to teeth (people) Poor Poor Poor Moderate Poor Good Test example 0 0 0 15 Test example 0 0 0 5 10 Test example 0 0 14 10 Comparative example 1 1 12 2 0 0 Test example 0 4 1 1 0 0 Test example 0 0 9 5 1 Test example 0 0 0 0 15 Comparative example 2 0 5 10 0 0

[0013]

According to the present invention, a soft candy with extremely low adhesion to teeth can be obtained.

──────────────────────────────────────────────────続 き Continuation of the front page (72) Inventor Rikiya Kuwahara 5-3-1 Chiyoda, Sakado-shi, Saitama Meiji Seika Co., Ltd. Food Research Institute (56) References JP-A-60-237947 (JP, A) JP-A-6-276946 (JP, A) (58) Fields investigated (Int. Cl. ⁶ , DB name) A23G 3/00 101

Claims (1)

(57) [Claims] (1) In the production of a soft candy comprising sugar, starch syrup and oil and fat as main components, a sugar mixture comprising sugar and starch syrup as main components is heated and concentrated in advance to reduce the water content to 10% by weight or less. Is added in an amount of 2.0% by weight or more and 30.0% by weight or less, heated again if necessary, and then cooled to adjust the water content to 9.4% by weight.