JP2986396B2 - Tablet confectionery and combination confections using it - Google Patents
Tablet confectionery and combination confections using itInfo
- Publication number
- JP2986396B2 JP2986396B2 JP7353303A JP35330395A JP2986396B2 JP 2986396 B2 JP2986396 B2 JP 2986396B2 JP 7353303 A JP7353303 A JP 7353303A JP 35330395 A JP35330395 A JP 35330395A JP 2986396 B2 JP2986396 B2 JP 2986396B2
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- JP
- Japan
- Prior art keywords
- confectionery
- tablet
- dough
- binding
- component
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Description
【０００１】[0001]
【発明の属する技術分野】本発明は、押出成形等による
連続製造に好適であり、成形性が良く、しかも歯入りの
良い錠菓様菓子、及びこの錠菓様菓子と粘弾性菓子とを
組み合わせた組合せ菓子に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention is suitable for continuous production by extrusion molding and the like, has good moldability, and has good teeth, and a combination of the tablet-like confectionery and the viscoelastic confectionery. Related confectionery.
【０００２】[0002]
【従来の技術】従来より、ラムネ等をはじめとする錠菓
は、結晶性の糖類や粉末香料等の粉体原料を、所定の型
内に充填し、例えば、１０００ｋｇ／ｃｍ2 程度の圧力
で圧縮成型することにより製造されている。しかしなが
ら、この方法で得られた錠菓は、成型時の高い圧力によ
って、粉体原料の粒子が押し潰された状態で結着してい
るため、噛み口が大変硬くなっている。2. Description of the Related Art Conventionally, tablet confections such as ramune are filled with powdered raw materials such as crystalline sugars and powdered fragrances in a predetermined mold, for example, at a pressure of about 1000 kg / cm 2. It is manufactured by compression molding. However, the tablet confection obtained by this method has a very hard chew because the particles of the powder raw material are bound in a crushed state by a high pressure during molding.
【０００３】更に、このような錠菓様菓子を、チューイ
ンガムのセンターに内包することも行われている。その
方法としては、例えば、エクストルーダー等を用いて、
チューインガムの内部に、溶液状、もしくはスラリー状
の無水マルトースが充填されるように押し出した後、ブ
ロック状に成型し、次いで室温で４８時間エージングす
ることにより、チューインガム内部の無水マルトースを
含水化し、更に、この含水マルトースを再結晶化し、チ
ューインガムの内部で、錠菓様物に変化させる方法があ
る（特公平６−４０７９９号公報）。しかしながら、こ
の方法は、エージング時間を必須とするため、製造に長
時間を要する。また、得られる錠菓様物は、噛んだ時に
特有の崩壊性を有し、噛み始めのスムーズな歯入りに乏
しい。更に、上記錠菓様物は、製造時に液状で供給され
るために、チューインガムの内層にしか用いることがで
きない。[0003] Further, such a tablet-like confectionery is also included in a chewing gum center. As the method, for example, using an extruder,
After extruding the inside of the chewing gum so as to be filled with anhydrous maltose in the form of a solution or slurry, the mixture is molded into a block, and then aged at room temperature for 48 hours, so that the anhydrous maltose inside the chewing gum is hydrated. There is a method of recrystallizing this water-containing maltose and converting it into a tablet-like product inside the chewing gum (Japanese Patent Publication No. 6-40799). However, since this method requires an aging time, it takes a long time to manufacture. In addition, the obtained tablet-like confectionery has a peculiar disintegration property when chewed, and has poor smooth toothing at the beginning of chewing. Further, since the tablet-like confectionery is supplied in a liquid state during production, it can be used only for the inner layer of chewing gum.
【０００４】[0004]
【発明が解決しようとする課題】そこで、本発明者は、
短時間で簡便に連続生産することができ、なおかつ、適
度な硬度で歯入りが良く、また、例えば、粘弾性菓子等
と組み合わせる場合に、内層にも外層にも用いることが
できる錠菓様菓子について検討を行った。まず、一般に
錠菓に用いられる結晶性糖類等の粉体原料について、エ
クストルーダーを用いて押出成形を試みたが、エクスト
ルーダー吐出口における粉体原料への押圧力が小さいた
めに、粉体原料の粒子同士が充分に結着せず、吐出直後
に粉体原料生地が崩壊してしまうという問題が生じた。Therefore, the present inventor has proposed:
A tablet-like confectionery that can be easily and continuously produced in a short time, and has good hardness with appropriate hardness and that can be used for both the inner layer and the outer layer when combined with, for example, a viscoelastic confectionery. Was examined. First, extrusion molding of powdered raw materials such as crystalline saccharides generally used in tablet confections was attempted using an extruder. Particles do not sufficiently bind to each other, causing a problem that the powdered raw material material collapses immediately after discharge.
【０００５】そこで、本発明者らは、押出成形時の押圧
力が小さくても、安定成形可能な錠菓様菓子の組成につ
いて更に検討を行い、その結果、粉体原料粒子の結着剤
として作用する成分（以下「つなぎ成分」と記す）を含
有させると、このつなぎ成分が、水分保持や粘着効果を
発揮して、粉体原料の粒子を互いに結着させることを見
い出した。しかしながら、つなぎ成分を添加しただけで
は、粉体原料の粒子同士が強固に結着しすぎて、粗粒子
化してしまうため、錠菓様菓子が、著しく硬化して歯入
りが悪くなることが判った。そこで、つなぎ成分に加え
て、粉体原料粒子の結着を適度に抑制する成分（以下
「結着抑制成分」と記す）を添加すると、結着抑制成分
が粉体原料粒子の間に介在して粒子同士の過剰結着を適
度に抑制するので、つなぎ成分による結着性を保ちなが
らも、錠菓様菓子としての適度な食感と、歯入りの良さ
を付与することができることを見いだした。そして、上
記組成の錠菓様菓子生地は、エクストルーダー等によ
り、小さな押圧力で押し出しても、成形性が良好であ
り、短時間内の連続生産が可能となることを見い出し
た。更に、この錠菓様菓子は、チューインガム等の粘弾
性菓子と組み合わせると、食感のバランスが特に良好で
あり、また、チューインガムの香味発現性を効果的に高
めることを見いだし、本発明に到達した。Accordingly, the present inventors have further studied the composition of tablet-like confections that can be formed stably even when the pressing force during extrusion molding is small, and as a result, as a binder for powder raw material particles, It has been found that when a component that acts (hereinafter, referred to as a “tie component”) is contained, the tether component exerts a moisture retention and adhesive effect to bind the particles of the powder raw material to each other. However, it has been found that the mere addition of the bridging component causes the particles of the powder raw material to bind together too strongly and become coarse particles, so that the tablet-like confectionery hardens significantly and the teething becomes poor. Was. Therefore, when a component (hereinafter referred to as a “binding restraint component”) that moderately restrains the binding of the powder raw material particles is added in addition to the linking component, the binding restraining component intervenes between the powder raw material particles. It has been found that, since the excessive binding between particles is appropriately suppressed, it is possible to impart a moderate texture as a tablet-like confection and a good toothing while maintaining the binding property by the connecting component. . And it has been found that the tablet confectionery dough having the above composition has good moldability and enables continuous production within a short time even when extruded with an extruder or the like with a small pressing force. Furthermore, when this tablet-like confectionery is combined with a viscoelastic confectionery such as chewing gum, the balance of texture is particularly good, and it has been found that the chewing gum effectively enhances the flavor expression, and has reached the present invention. .
【０００６】本発明の目的は、短時間で簡便に連続生産
することができ、押圧力が小さくても、成形性が良好で
あり、なおかつ、歯入りのよさを保持しつつ、また、例
えば、粘弾性菓子等と組み合わせる場合に、内層にも外
層にも用いることのできる錠菓様菓子及びそれを用いた
組合せ菓子を提供するにある。SUMMARY OF THE INVENTION An object of the present invention is to enable continuous production in a short time and easily, to provide good moldability even with a small pressing force, and to maintain good toothing. It is an object of the present invention to provide a tablet-like confectionery which can be used for both the inner layer and the outer layer when combined with a viscoelastic confectionery or the like and a combined confection using the same.
【０００７】[0007]
【課題を解決するための手段】上記の目的は、無水物の
結晶性糖類を含有する粉体原料を圧着した錠菓様菓子で
あって、該粉体原料が、結着抑制成分を介して、つなぎ
成分によって、圧着一体化してなる錠菓様菓子、及び、
錠菓様菓子と粘弾性菓子とを接合一体化してなる組合せ
菓子であって、該錠菓様菓子が、無水物の結晶性糖類を
含有する粉体原料を、結着抑制成分を介して、つなぎ成
分によって、圧着一体化してなる組合せ菓子によって達
成される。SUMMARY OF THE INVENTION The object of the present invention is to provide a tablet-like confectionery obtained by pressing a powder material containing an anhydrous crystalline saccharide, wherein the powder material is capable of suppressing binding. Through the ingredients, by the bridging component, a tablet-like confectionery that is integrated by pressure bonding, and
A combination confectionery obtained by joining and integrating a tablet-like confectionery and a viscoelastic confectionery, wherein the tablet-like confectionery comprises a powdery raw material containing an anhydrous crystalline saccharide, via a binding suppressing component, This is achieved by a combination confectionery formed by press-fitting with a connecting component.
【０００８】次に本発明を詳しく説明する。まず、本発
明の錠菓様菓子は、無水物の結晶性糖類を含有する粉体
原料を、結着抑制成分を介して、つなぎ成分によって、
圧着一体化してなるものである。Next, the present invention will be described in detail. First, the tablet-like confectionery of the present invention is a powdered raw material containing an anhydrous crystalline saccharide, via a binding suppressing component, a binding component,
It is formed by pressure bonding.
【０００９】粉体原料には、無水物の結晶性糖類が含有
される。上記結晶性糖類としては、例えば、砂糖（グラ
ニュー糖等）、単糖類（ブドウ糖、果糖等）、二糖類以
上の多糖類（乳糖、麦芽糖、キシロース等）、糖アルコ
ール（ソルビトール、マルチトール、マンニトール、還
元パラチノース（パラチニット）、還元乳糖等）、オリ
ゴ糖、砂糖の誘導体（パラチノース等）、トレハロー
ス、カップリングシュガー等が挙げられる。中でも特
に、砂糖、麦芽糖は粉体原料の結着性、及び、錠菓様菓
子の歯入りの良さの点で好適である。上記結晶性糖類の
含有量は、錠菓様菓子生地中、好ましくは、８０〜９８
重量％（以下％と記す）、より好ましくは、８３〜８７
％とするとよい。また、本願発明において、無水物の結
晶性糖類を使用することにより、従来の錠菓様菓子のよ
うに原料粉末を予め顆粒化する必要がなく、また、錠菓
様菓子の成形性も向上する。更に、無水物の使用により
錠菓様菓子に適度な硬度が付与されるため、成形後の包
装工程において、錠菓様菓子が崩れにくく、安定して連
続包装でき、包装適性が高まる点で好適である。しか
も、錠菓様菓子の食感は、歯入りの良さを有しつつも、
カリカリとした歯ごたえが特徴となる。 結晶性糖類全体
に対する無水物の含有割合を、好ましくは１８〜２５％
とすればよい。無水物の割合が２５％を超えると、硬度
が過剰になり、歯入りが悪くなりやすい傾向にあり、逆
に１８％未満であると、成形性及び包装適性に乏しくな
る傾向にある。The powdery raw material contains an anhydrous crystalline saccharide. Examples of the crystalline saccharides include sugars (granulated sugar, etc.), monosaccharides (glucose, fructose, etc.), disaccharides and higher polysaccharides (lactose, maltose, xylose, etc.), sugar alcohols (sorbitol, maltitol, mannitol, Reduced palatinose (palatinit), reduced lactose, etc.), oligosaccharides, sugar derivatives (palatinose, etc.), trehalose, coupling sugar and the like. Among them, sugar and maltose are particularly preferable in terms of the binding property of the powdery raw material and the good teething of the tablet confectionery. The content of the crystalline sugar is preferably 80 to 98 in the tablet confectionery dough.
% By weight (hereinafter referred to as%), more preferably 83 to 87
It is good to be%. Further, in the present invention, the formation of anhydride
By using the crystalline saccharide, it is not necessary to previously granulate the raw material powder as in the case of the conventional tablet confectionery, and the moldability of the tablet confectionery is improved. Furthermore, since the use of an anhydride imparts an appropriate hardness to the tablet confectionery, in the packaging process after molding, the tablet confectionery hardly collapses, can be continuously packaged stably, and is suitable in that packaging suitability is enhanced. It is. Moreover, the texture of the tablet-like confectionery has good teeth,
It features a crisp texture . The content of the anhydride to the total binding-crystalline sugars, preferably from 18 to 25%
And it is sufficient. If the proportion of the anhydride exceeds 25%, the hardness tends to be excessive, and the teeth tend to be poor. On the contrary, if it is less than 18%, the moldability and the suitability for packaging tend to be poor.
【００１０】なお、粉体原料には、任意成分として、澱
粉類（澱粉、化工澱粉、変性澱粉、澱粉分解物等）や、
カルシウム、乳類、粉末呈味原料（粉末茶類、卵白粉
末、卵黄粉末、調味料、果汁、粉末エキス、サッカリ
ン、ステビア甘味料、アスパルテーム等の高感度甘味料
等）、調味料、香料、酸味料、安定剤、塩類、着色料の
他、各種栄養素（食物繊維、ビタミン類、カルシウム、
鉄等）等や、各種機能性物質（ＤＨＡ、ＥＰＡ、ビフィ
ズス菌増殖因子等）等を粉末化したものを適宜用いても
よい。特に、本発明の錠菓様菓子には、特に、果汁やビ
タミンＣ等、加熱によって変化しやすい成分を加えて
も、その品質を保持することができる。[0010] In the powder raw material, starch (starch, modified starch, modified starch, starch decomposed product, etc.),
Calcium, milk, powdery taste ingredients (tea powder, egg white powder, egg yolk powder, seasoning, fruit juice, powder extract, saccharin, stevia sweetener, highly sensitive sweeteners such as aspartame, etc.), seasonings, flavors, sourness In addition to ingredients, stabilizers, salts, colorants, various nutrients (dietary fiber, vitamins, calcium,
Iron or the like or various functional substances (DHA, EPA, bifidobacteria growth factor, etc.) or the like may be used as appropriate. In particular, the quality of the tablet-like confectionery of the present invention can be maintained even when components which are easily changed by heating, such as fruit juice and vitamin C, are added.
【００１１】次に、つなぎ成分としては、例えば、非結
晶性糖類（水飴、還元水飴、カップリングシュガー等）
や、各種増粘剤（アラビアガム、グアーガム、ローカス
トビーンガム、プルラン等）や、ゼラチン等が挙げら
れ、これらは単独でも２種以上併用してもよい。Next, as a connecting component, for example, non-crystalline sugars (sugar syrup, reduced syrup, coupling sugar, etc.)
And various thickeners (gum arabic, guar gum, locust bean gum, pullulan, etc.), gelatin and the like, and these may be used alone or in combination of two or more.
【００１２】中でも、水飴単独、もしくは水飴とプルラ
ンとの組合せは、成形性の向上と、適度な柔軟性の付与
をバランス良く両立する点で、特に好適である。特に、
水飴とプルランとの組合せは、ゼラチンを使用した場合
のように、成形後に菓子が収縮変形することがなく、包
装適性が高まる点で好適である。しかもアラビアガム、
ローカストビーンガム等の植物由来のガム質に比べ、錠
菓様菓子自体に臭みが生じにくい点においても好適であ
る。また、プルランを単独で用いた場合には、ポーラス
な組織になり、やや硬めのポリポリとした食感となる。
従って、本発明では、上記プルランのような微生物産生
粘質物が好適に用いられる。なお、プルラン以外の上記
粘質物としては、例えば、キサンタンガム、デキストラ
ン、カードランなどが挙げられる。Above all, syrup or a combination of syrup and pullulan are particularly suitable from the viewpoint of improving the moldability and imparting appropriate flexibility in a well-balanced manner. Especially,
The combination of starch syrup and pullulan is preferable in that the confectionery does not shrink and deform after molding, as in the case of using gelatin, and the suitability for packaging is enhanced. And gum arabic,
It is also preferable in that the tablet-like confectionery itself does not easily produce an odor compared to plant-derived gums such as locust bean gum. In addition, when pullulan is used alone, it has a porous structure, and has a slightly hard polypolytexture.
Therefore, in the present invention, a microorganism-produced mucilage such as the above-mentioned pullulan is preferably used. In addition, as said viscous substance other than pullulan, xanthan gum, dextran, curdlan, etc. are mentioned, for example.
【００１３】つなぎ成分の含有量は、錠菓様菓子生地
中、固形分換算で、好ましくは０．２５〜１３％添加す
ればよい。０．２５％未満であると、粉体原料の結着効
果が得られにくく、食感、成形性、包装適性も悪くなり
やすい傾向にある。逆に、１３％を超えると、粉体原料
の結着が強固になり、歯入りが悪くなる傾向にある。更
に好ましい含有量としては、非結晶性糖類の場合は、４
〜１０％（固形分換算）、増粘剤及びゼラチンの場合
は、０．５〜３％（固形分換算）に設定すればよい。
０．５％未満であると、結着力が弱く、エクストルーダ
ーより押し出した直後に菓子生地が崩れやすくなる傾向
にある。逆に３％を超えると、スタンピング成型等の後
に、菓子生地がより収縮し、包装適性が悪くなる傾向に
ある。The content of the bridging component is preferably 0.25 to 13% in terms of solid content in the tablet confectionery dough. If it is less than 0.25%, the effect of binding the powder raw material is difficult to be obtained, and the texture, moldability, and packaging suitability tend to be poor. On the other hand, when it exceeds 13%, the binding of the powder raw material becomes strong, and the toothing tends to be poor. A more preferred content is 4 in the case of an amorphous saccharide.
In the case of a thickener and gelatin, it may be set to 0.5 to 3% (in terms of solid content).
When it is less than 0.5%, the binding power is weak, and the confectionery dough tends to be easily collapsed immediately after being extruded from the extruder. Conversely, if it exceeds 3%, the confectionery dough tends to shrink after stamping molding or the like, resulting in poor packaging suitability.
【００１４】次に、結着抑制成分としては、例えば、油
脂、乳化剤（例えば、レシチン、モノグリセリン脂肪酸
エステル、プロピレングリコール脂肪酸エステル、ショ
糖脂肪酸エステル、ソルビタン脂肪酸エステル等）、グ
リセリン等が挙げられ、これらは単独でも２種以上併用
してもよい。中でも、油脂は、特に粉体原料の結着抑制
効果が高く、好適に用いられる。結着抑制成分の含有量
は、錠菓様菓子生地中、好ましくは、１〜１０％、更に
好ましくは１〜５％とすればよい。１％未満であると、
粉体原料の結着抑制効果が充分に得られにくく、逆に１
０％を超えると、粉体原料が結着しにくく、また油脂が
分離して菓子生地の表面に滲み出るなどして、安定成形
性、包装適性に乏しくなる傾向にある。Next, examples of the binding inhibitor include fats and oils, emulsifiers (eg, lecithin, monoglycerin fatty acid ester, propylene glycol fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, etc.), glycerin and the like. These may be used alone or in combination of two or more. Above all, fats and oils have a particularly high effect of suppressing the binding of the powder raw material, and are preferably used. The content of the binding inhibiting component in the tablet confectionery dough is preferably 1 to 10%, more preferably 1 to 5%. If it is less than 1%,
It is difficult to sufficiently obtain the effect of suppressing the binding of the powder raw material.
If it exceeds 0%, the powder raw material is less likely to bind, and the fats and oils are separated and ooze out on the surface of the confectionery dough, so that stable moldability and packaging suitability tend to be poor.
【００１５】なお、本発明の錠菓様菓子は、上記結着抑
制成分の含有量を適宜変化させることによって、その硬
度を様々に調節することができる。例えば、結着抑制成
分の含有量を１〜３％とすると、適度な硬度を付与で
き、ポリポリとした食感を楽しむことができる。また、
３〜５％とすると、柔軟度が高まり弾力性を楽しむこと
ができる。そして、これらの食感はいずれも、チューイ
ンガム等の粘弾性菓子の弾力的食感とバランスよくマッ
チする。The hardness of the tablet-like confectionery of the present invention can be adjusted in various ways by appropriately changing the content of the binding inhibiting component. For example, when the content of the binding-inhibiting component is 1 to 3%, appropriate hardness can be provided, and the texture of poly-poly can be enjoyed. Also,
When the content is 3 to 5%, the degree of flexibility is increased and the elasticity can be enjoyed. All of these textures match the elastic texture of viscoelastic confectionery such as chewing gum in a well-balanced manner.
【００１６】次に、本発明の錠菓様菓子は、例えば次の
ようにして製造される。まず、前述の錠菓様菓子原料
を、ニーダー等を用いて、１０〜３０分程度攪拌混合
し、錠菓様菓子生地を調製する。なお、原料を混合しや
すくするために、つなぎ成分や結着抑制成分を、予め水
溶液としたものを添加してもよい。そして、その水溶液
には、例えば、澱粉類（澱粉、化工澱粉、変性澱粉、澱
粉分解物等）や、カルシウム、乳類、粉末呈味原料（粉
末茶類、卵白粉末、卵黄粉末、調味料、果汁、粉末エキ
ス等）、調味料、香料、酸味料、安定剤、塩類、着色料
の他、各種栄養素（食物繊維、ビタミン類、カルシウ
ム、鉄等）や、各種機能性物質（ＤＨＡ、ＥＰＡ、ビフ
ィズス菌増殖因子等）が適宜含有されていてもよい。Next, the tablet-like confectionery of the present invention is produced, for example, as follows. First, the tablet confectionery material is stirred and mixed for about 10 to 30 minutes using a kneader or the like to prepare a tablet confectionery material. In order to make it easier to mix the raw materials, an aqueous solution of the binder component and the binding inhibitor may be added in advance. The aqueous solution includes, for example, starches (starch, modified starch, modified starch, starch decomposed product, etc.), calcium, milk, powdered taste materials (tea powder, egg white powder, egg yolk powder, seasoning, Fruit juice, powder extract, etc.), seasonings, flavors, sour agents, stabilizers, salts, colorings, as well as various nutrients (dietary fiber, vitamins, calcium, iron, etc.) and various functional substances (DHA, EPA, Bifidobacterium growth factor).
【００１７】次に、上記錠菓様菓子生地を、適宜形状に
成形する。その方法としては、例えば、エクストルーダ
ー等を用いて、錠菓様菓子生地を押し出し、次いで、ス
タンピングもしくはカッティング成型を施すと、錠菓様
菓子を連続的に大量生産することができる点で、特に好
適である。このとき、押し出し圧力を好ましくは５〜１
００ｋｇ／ｃｍ2 、更に好ましくは、２０〜８０ｋｇ／
ｃｍ2 に設定すると、成形性の向上と、適度な柔軟性の
付与とをバランス良く両立できる点で好適である。な
お、押し出し圧力が５ｋｇ／ｃｍ2 未満であると、粉体
原料を充分結着させることができないために、錠菓様菓
子生地が、エクストルーダーから吐出した直後に崩壊し
やすくなり、安定成形しにくくなる傾向にある。逆に、
１００ｋｇ／ｃｍ2 を超えると、錠菓様菓子が硬くなり
すぎて、歯入りが悪くなる傾向にある。また、その他の
成形方法として、バッチーフォーマーを用いて、菓子生
地をロープ状に延伸し、次いでスタンピングもしくはカ
ッティング成型等を行ってもよい。Next, the tablet confectionery dough is formed into an appropriate shape. As the method, for example, using an extruder or the like, extruding the tablet confectionery-like confectionery dough, and then performing stamping or cutting molding, in that tablet confectionery-like confectionery can be continuously mass-produced. It is suitable. At this time, the extrusion pressure is preferably 5 to 1
00 kg / cm 2 , more preferably 20-80 kg /
Setting to cm 2 is preferable in that the improvement of moldability and the provision of appropriate flexibility can be achieved in a well-balanced manner. If the extruding pressure is less than 5 kg / cm 2 , the powdered raw material cannot be bound sufficiently, so that the tablet confectionery dough is likely to collapse immediately after being discharged from the extruder, and is stably formed. It tends to be difficult. vice versa,
If it exceeds 100 kg / cm 2 , the tablet-like confectionery will be too hard, and the teeth will tend to be poor. As another molding method, a confectionery material may be stretched into a rope shape using a batch former, and then stamping or cutting molding may be performed.
【００１８】また、本発明の錠菓様菓子は、例えば、チ
ューインガム、ソフトキャンディ、マシュマロ、ヌガー
等の粘弾性菓子と接合一体化して組合せ菓子とすること
ができる。この組合せ菓子は、錠菓様菓子の食感と粘弾
性菓子との接合性が良好で、しかも両者の食感がバラン
ス良くマッチし、また、粘弾性菓子の香味発現性を高め
る点で好適である。次に、上記組合せ菓子の製造方法の
一例について説明する。例えば、チューインガムで錠菓
様菓子を被覆して組合せ菓子とする場合には、２軸エク
ストルーダー等を用いて、チューインガム生地が外層
に、錠菓様菓子生地が内層になるように両生地を同時に
押し出し、次いで適宜大きさに成型するとよい。逆に、
錠菓様菓子でチューインガムを被覆して組合せ菓子とす
る場合には、２軸エクストルーダー等を用いて、錠菓様
菓子生地が外層に、チューインガム生地が内層になるよ
うに押し出した後、適宜成型すると、糖衣層（錠菓用菓
子層）が常に均一に形成された糖衣チューインガムを安
定して連続製造することができる。すなわち、従来より
一般の糖衣製品は、成形性向上のため、糖衣層にハード
キャンディ等の、加熱により組織がガラス化した生地を
用いているので、押出成形により製造しようとすると、
押し出し中に、キヤンディ生地が固まってしまい連続製
造が不可能であった。これに対し、本発明では、押出成
形による連続製造を達成するために、非加熱の糖衣層
（錠菓様菓子層）を用いているにもかかわらず、糖衣層
につなぎ成分と結着抑制成分を含有させているので、こ
れら２成分の働きにより、２軸エクストルーダーを用い
た場合に、安定吐出が可能となり、糖衣層が常に均一な
厚みで形成される。なお、錠菓様菓子生地と粘弾性菓子
生地（チューインガム等）との押し出し圧力は、各々の
生地の組成や、組合せ比率により、適宜設定すればよい
が、好ましくは、いずれも、５〜１００ｋｇ／ｃｍ2 で
押し出すと、連続生産性が向上し、糖衣層（錠菓様菓子
生地層）の厚み均一化の点で好適である。また、押し出
し時の錠菓様菓子生地の水分を３％以下としておくと、
エクストルーダーから吐出した直後の成形性の点で好適
である。Further, the tablet-like confectionery of the present invention can be combined with a viscoelastic confectionery such as chewing gum, soft candy, marshmallow, nougat or the like to form a combined confectionery. This combination confectionery is suitable in that the texture of the tablet confectionery and the bonding property between the viscoelastic confectionery and the viscoelastic confectionery are good, and the textures of the two match well, and the flavor expression of the viscoelastic confectionery is enhanced. is there. Next, an example of the method for producing the above-mentioned combination confectionery will be described. For example, when a tablet confectionery is coated with chewing gum to form a combination confection, a two-screw extruder or the like is used to simultaneously mix the two doughs so that the chewing gum dough is on the outer layer and the tablet confectionery confectionery is on the inner layer. It may be extruded and then molded to an appropriate size. vice versa,
When a chewing gum is coated with a tablet confectionery to form a combination confectionery, the tablet confectionery confectionery material is extruded using an extruder such as a biaxial extruder to form an outer layer and the chewing gum material becomes an inner layer, and then appropriately molded. Then, a sugar-coated chewing gum in which the sugar-coated layer (confectionery layer for tablets and confectionery) is always uniformly formed can be stably and continuously produced. In other words, conventional sugar-coated products have conventionally used dough whose texture has been vitrified by heating, such as hard candy, in order to improve moldability.
During extrusion, the candiy dough solidified, making continuous production impossible. On the other hand, in the present invention, in order to achieve continuous production by extrusion molding, although a non-heated sugar coating layer (tablet-like confectionery layer) is used, the binding component and the binding inhibiting component are added to the sugar coating layer. Because of these two components, stable discharge is possible when a biaxial extruder is used, and the sugar coating layer is always formed with a uniform thickness. In addition, the extrusion pressure of the tablet-like confectionery dough and the viscoelastic confectionery dough (chewing gum or the like) may be appropriately set according to the composition of each dough or the combination ratio, but preferably, each is 5 to 100 kg /. Extrusion at cm 2 improves the continuous productivity and is suitable in terms of uniforming the thickness of the sugar coating layer (tablet-like confectionery dough layer). In addition, if the moisture of the tablet confectionery dough at the time of extrusion is set to 3% or less,
It is suitable in terms of moldability immediately after being discharged from the extruder.
【００１９】また、製造手段として、上記２軸エクスト
ルーダーの他に、バッチフォーマーを用いてもよい。更
に、組合せ形態としては、上記のような被覆形態に限る
ものではなく、例えば、錠菓様菓子が粘弾性菓子を挟着
するか、もしくは粘弾性菓子が錠菓様菓子を挟着するよ
うにように一体化してもよいし、錠菓様菓子と粘弾性菓
子とが上下層となるように一体化してもよい。As a manufacturing means, a batch former may be used in addition to the above-described two-screw extruder. Furthermore, the combination form is not limited to the above-mentioned coating form, and for example, a tablet confectionery sandwiches a viscoelastic confection or a viscoelastic confection sandwiches a tablet confectionery like The confectionery and the viscoelastic confectionery may be integrated so as to form upper and lower layers.
【００２０】[0020]
【発明の効果】以上のように、本発明の錠菓様菓子は、
つなぎ成分と結着抑制成分とを含有してなるものであ
る。従って、成形時の押圧力が小さくても、無水物の結
晶性糖類を含有する粉体原料を適度に結着させて、安定
成形することができ、特にエクストルーダー等を用いた
連続押出成形に好適であるため、短時間で簡便に連続生
産することができる。しかも、錠菓様菓子として適度な
食感を有しつつ、喫食時の歯入りの良さに優れている。
また、結着抑制成分の含有量を様々に変化させることに
より、適度な食感と、歯入りの良さを保持しつつ、硬度
を自在に調整することができる。更に、上記錠菓様菓子
と粘弾性菓子とを接合一体化した組合せ菓子は、錠菓様
菓子の食感と粘弾性菓子の弾力的食感がバランスよくマ
ッチしており、香味発現性が良好である。また、このと
き、本発明の錠菓様菓子は、内層または外層のいずれに
も用いることができ、様々な形態の組合せ菓子とするこ
とができる。As described above, the tablet confectionery of the present invention is
It comprises a bridging component and a binding inhibiting component. Therefore, even if the pressing force at the time of molding is small, it is possible to appropriately bind the powdery raw material containing the crystalline saccharide of an anhydride and perform stable molding, and particularly to use an extruder or the like. Since it is suitable for continuous extrusion, it can be easily and continuously produced in a short time. In addition, it has a moderate texture as a tablet confectionery, and is excellent in teething during eating.
In addition, by changing the content of the binding inhibiting component in various ways, it is possible to freely adjust the hardness while maintaining an appropriate texture and good toothing. Furthermore, the combination confectionery in which the tablet confectionery and the viscoelastic confection are joined and integrated has a good balance between the texture of the tablet confectionery and the elastic texture of the viscoelastic confection, and has good flavor expression. It is. In addition, at this time, the tablet-like confectionery of the present invention can be used for either the inner layer or the outer layer, and can be a combination confection in various forms.
【００２１】次に、本発明を実施例を用いて具体的に説
明する。 〈実施例１〜１４〉 表１〜表３に示す組成にて、原料をニーダー混合し錠菓
様菓子生地を調製した。次に、上記錠菓様菓子生地をエ
クストルーダーの供給ホッパーに投入し、圧力２０ｋｇ
／ｃｍ2で押し出した。次に、押し出された生地を、１
個３ｇとなるようにスタンピング成型し、錠菓様菓子と
した。 〈比較例１〉 錠菓様菓子生地につなぎ成分を添加しない他は、実施例
１と同様にして錠菓様菓子を得た。 〈比較例２〉 錠菓様菓子生地に結着抑制成分を添加しない他は、実施
例１と同様にして錠菓様菓子を得た。 〈比較例３〉 結晶性糖類を用いず、コーンスターチを用いた他は、実
施例１と同様にして錠菓様菓子を得た。〈比較例４〉 無水物の結晶性糖類を用いず、含水物の結晶性糖類（含
水マルトース）を用いた他は、実施例１と同様にして錠
菓様菓子を得た。 Next, the present invention will be specifically described with reference to examples. <Examples 1 to 14> With the compositions shown in Tables 1 to 3, the raw materials were kneaded and mixed to prepare tablet confectionery dough. Next, the tablet-like confectionery material is put into a supply hopper of an extruder, and the pressure is 20 kg.
/ Cm 2 . Next, the extruded dough is
Stamping molding was performed so as to obtain 3 g pieces to obtain tablet confectionery. <Comparative Example 1> A tablet-like confectionery was obtained in the same manner as in Example 1, except that the binder component was not added to the tablet-like confectionery dough. <Comparative Example 2> A tablet-like confectionery was obtained in the same manner as in Example 1, except that the binding inhibitor was not added to the tablet-like confectionery dough. <Comparative Example 3> A tablet-like confectionery was obtained in the same manner as in Example 1, except that corn starch was used without using crystalline sugars. <Comparative Example 4> Anhydrous crystalline saccharides (including
Tablets in the same manner as in Example 1 except that water maltose was used.
A confectionery was obtained.
【００２２】上記実施例及び比較例で得られた錠菓様菓
子について、食感、錠菓様菓子の成形性（吐出直後の菓
子生地の形状安定性）、包装適性（包装状態の均一性）
について専門パネラー２０名にて官能評価した。その結
果を表１〜表３に併せて示す。With respect to the tablet-like confectionery obtained in the above Examples and Comparative Examples, the texture, the moldability of the tablet-like confectionery (the shape stability of the confectionery dough immediately after being discharged), and the packaging suitability (uniformity of the packaging state)
Was evaluated organoleptically by 20 specialized panelists. The results are shown in Tables 1 to 3.
【００２３】[0023]
【表１】 [Table 1]
【００２４】[0024]
【表２】 [Table 2]
【００２５】[0025]
【表３】 [Table 3]
【００２６】表１〜表３の結果より、実施例の錠菓様菓
子は、いずれも成形性が良好であり、かつ、錠菓様菓子
として好適な食感を有しつつ、喫食時の歯入りがスムー
ズであった。特に、実施例４及び、実施例１２は比較的
硬めで、ポリポリとした食感が特徴的であった。また、
実施例１３は特にソフトな弾力性が特徴的に現れてい
た。実施例５は、食感、成形性はよいものの、スタンピ
ング成型後に菓子生地が収縮してしまい、包装適性がや
や劣っていた。実施例６及び７は、つなぎ成分として水
飴とプルランを併用しているので、食感、成形性に加え
て、包装適性が大変良好であった。これに対し、比較例
１は、つなぎ成分を添加していないので、錠菓様菓子生
地が、エクストルーダーから吐出した直後に崩壊してし
まい、製造不可能であった。また、比較例２は、結着抑
制成分を添加していないので、錠菓様菓子生地中の粉体
原料が強固に結着し、歯入りが大変悪かった。更に、比
較例３は、錠菓様の特有の食感がなく、粉っぽくボソボ
ソした食感となり好ましくなかった。また、成形性や包
装適性も好ましくなかった。また、比較例４は、無水物
の結晶性糖類を用いていないので、吐出直後に菓子生地
が崩れやすく、包装適性もやや悪く、食感は脆いもので
あった。 From the results shown in Tables 1 to 3, the tablet-like confections of the examples all have good moldability, and have a texture suitable for tablet-like confections, while having a good texture during eating. The entry was smooth. In particular, Example 4 and Example 12 were relatively hard, and were characterized by a texture of polypoly. Also,
In Example 13, a particularly soft elasticity was characteristically exhibited. In Example 5, although the texture and moldability were good, the confectionery dough shrank after stamping molding, and the packaging suitability was slightly inferior. In Examples 6 and 7, since syrup and pullulan were used in combination as binder components, packaging suitability was very good in addition to texture and moldability. On the other hand, in Comparative Example 1, since no bridging component was added, the tablet confectionery-like confectionery material collapsed immediately after being discharged from the extruder, so that production was impossible. In Comparative Example 2, since the binding inhibiting component was not added, the powder raw material in the tablet-like confectionery material was firmly bound and tooth penetration was very poor. Further, Comparative Example 3 did not have a tablet confection-specific texture, and was unfavorable because it had a powdery and rough texture. In addition, moldability and packaging suitability were not favorable. Comparative Example 4 is an anhydride
Because it does not use crystalline sugars
Is easily broken, packaging suitability is somewhat poor, and the texture is brittle.
there were.
【００２７】〈実施例１５〉押し出し圧力を３ｋｇ／ｃ
ｍ2 とした他は、実施例１と同様にして錠菓様菓子を得
た。 〈実施例１６〉押し出し圧力を１１０ｋｇ／ｃｍ2 とし
た他は、実施例１と同様にして錠菓様菓子を得た。実施
例１５の錠菓様菓子は、成形性がやや悪く、吐出直後の
菓子生地が壊れやすくなっていた。また、実施例１６の
錠菓様菓子は、成形性は良好であったが、やや硬化しす
ぎており、歯入りがわずかに悪くなっていた。Embodiment 15 Extrusion pressure was 3 kg / c
A tablet-like confectionery was obtained in the same manner as in Example 1 except that m 2 was used. Example 16 A tablet-like confectionery was obtained in the same manner as in Example 1 except that the extrusion pressure was changed to 110 kg / cm 2 . The tablet confectionery of Example 15 had slightly poor moldability, and the confectionery dough immediately after ejection was easily broken. The tablet-like confectionery of Example 16 had good moldability, but was slightly too hard and had slightly worse teeth.
【００２８】〈実施例１７〉表４に示す組成にて、チュ
ーインガム生地を常法に従い調製した。次に、実施例１
の錠菓様菓子生地と、上記チューインガム生地とを、２
軸エクストルーダーの別々の供給ホッパーにそれぞれ投
入し、チューインガム生地が外層に、錠菓様菓子生地が
内層になるように、ロープ状に押し出した。押し出し圧
力は、いずれも２５ｋｇ／ｃｍ2 とした。次に、押し出
された生地を、１個３ｇとなるようにスタンピング成型
して組合せ菓子とした。 〈実施例１８〉実施例１７の錠菓様菓子生地と、チュー
インガム生地とを用い、２軸エクストルーダーで、錠菓
様菓子生地が外層に、チューインガム生地が内層になる
ように、押し出した。押し出し圧力は、いずれも２５ｋ
ｇ／ｃｍ2 とした。次に、押し出された生地を、１個３
ｇとなるようにスタンピング成型し、組合せ菓子とし
た。Example 17 A chewing gum material having the composition shown in Table 4 was prepared according to a conventional method. Next, Example 1
Of the tablet confectionery dough and the above chewing gum dough
Each was supplied to a separate supply hopper of the shaft extruder, and extruded in a rope shape so that the chewing gum dough was in the outer layer and the tablet-like confectionery dough was in the inner layer. The extruding pressure was 25 kg / cm 2 . Next, the extruded dough was stamped and molded so as to be 3 g per piece to obtain a combined confectionery. <Example 18> The tablet confectionery dough of Example 17 and the chewing gum dough were extruded with a biaxial extruder so that the tablet confectionery dough became an outer layer and the chewing gum dough became an inner layer. Extrusion pressure is 25k for all
g / cm 2 . Next, one piece of the extruded dough 3
g was stamped and molded to obtain a combination confection.
【００２９】[0029]
【表４】 [Table 4]
【００３０】実施例１７及び１８で得られた組合せ菓子
は、チューインガム部と錠菓様菓子部の食感バランスが
大変良好であった。特に、実施例１８は、錠菓様菓子が
外層になっているにもかかわらず、成形性が良好で、歯
入りの良さが効果的に感じられた。また、錠菓様菓子層
が常に均一な厚みで形成され、しかも香味発現性が良好
であった。The combination confections obtained in Examples 17 and 18 had a very good texture balance between the chewing gum portion and the tablet confectionery portion. In particular, in Example 18, although the confectionery-like confectionery was the outer layer, the moldability was good and the good toothing was effectively felt. In addition, the tablet-like confectionery layer was always formed with a uniform thickness, and the flavor expression was good.
【００３１】 〈実施例１９〜２１〉 表５に示す組成にて、原料をニーダー混合し、錠菓様菓
子生地を調製した。次に、上記錠菓様菓子生地をエクス
トルーダーの供給ホッパーに投入し、圧力２０ｋｇ／ｃ
ｍ2で押し出した。次に、押し出された生地を、１個３
ｇとなるようにスタンピング成型し、錠菓様菓子とし
た。<Examples 19 to 21 > With the compositions shown in Table 5, raw materials were kneaded and mixed to prepare tablet confectionery dough. Next, the tablet-like confectionery material is put into a supply hopper of an extruder, and the pressure is 20 kg / c.
Extruded at m 2 . Next, one piece of the extruded dough 3
g to give a tablet-like confectionery.
【００３２】[0032]
【表５】 [Table 5]
【００３３】上記実施例１９〜２１で得られた錠菓様菓
子について、食感、錠菓様菓子の成形性（吐出直後の菓
子生地の形状安定性）、包装適性（包装状態の均一性）
について専門パネラー２０名にて官能評価した。その結
果を表５に併せて示す。表５より、実施例１９，２０の
錠菓様菓子は、歯入りが良く、なおかつカリカリとした
食感が特徴的であった。また、成型性、包装適性も良好
であった。一方、実施例２１の錠菓様菓子は、硬い食感
で、歯入りがやや悪かった。With respect to the tablet-like confections obtained in Examples 19 to 21 , the texture, the moldability of the tablet-like confectionery (the shape stability of the confectionery dough immediately after ejection), and the packaging suitability (uniformity of the packaging state)
Was evaluated organoleptically by 20 specialized panelists. The results are shown in Table 5. As shown in Table 5, the candy-like confections of Examples 19 and 20 had good teething and were characterized by a crisp texture. In addition, moldability and packaging suitability were also good. On the other hand, the tablet-like confectionery of Example 21 had a hard texture and slightly poor teething.
フロントページの続き (56)参考文献 特開 昭62−32844（ＪＰ，Ａ) 特開 昭49−75766（ＪＰ，Ａ) 特開 昭57−12955（ＪＰ，Ａ) 特開 平８−103222（ＪＰ，Ａ) 特開 平２−138939（ＪＰ，Ａ) 特公 平６−40799（ＪＰ，Ｂ２) (58)調査した分野(Int.Cl.6，ＤＢ名) A23G 3/00 - 3/32 Continuation of the front page (56) References JP-A-62-32844 (JP, A) JP-A-49-75766 (JP, A) JP-A-57-12955 (JP, A) JP-A-8-103222 (JP) , A) JP-A-2-138939 (JP, A) JP-B-6-40799 (JP, B2) (58) Fields investigated (Int. Cl. 6 , DB name) A23G 3/00-3/32
Claims (2)
を圧着した錠菓様菓子であって、該粉体原料が、結着抑
制成分を介して、つなぎ成分によって、圧着一体化して
なる錠菓様菓子。1. A tablet菓様confectionery crimp the powder material containing a crystalline sugar anhydride, the powder material is, via a binder suppressing component, the connecting component, crimping integrated with Become a tablet confection.
してなる組合せ菓子であって、該錠菓様菓子が、無水物
の結晶性糖類を含有する粉体原料を、結着抑制成分を介
して、つなぎ成分によって、圧着一体化してなる組合せ
菓子。2. A combination confectionery obtained by joining and integrating a tablet confectionery and a viscoelastic confection, wherein the tablet confectionery is anhydrous.
Combination confectionery obtained by pressing and integrating a powdery raw material containing the crystalline saccharide of the above, with a binding component via a binding-inhibiting component.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP7353303A JP2986396B2 (en) | 1994-12-27 | 1995-12-25 | Tablet confectionery and combination confections using it |
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP6-339852 | 1994-12-27 | ||
| JP33985294 | 1994-12-27 | ||
| JP7353303A JP2986396B2 (en) | 1994-12-27 | 1995-12-25 | Tablet confectionery and combination confections using it |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH08228689A JPH08228689A (en) | 1996-09-10 |
| JP2986396B2 true JP2986396B2 (en) | 1999-12-06 |
Family
ID=26576548
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP7353303A Expired - Fee Related JP2986396B2 (en) | 1994-12-27 | 1995-12-25 | Tablet confectionery and combination confections using it |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2986396B2 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20160088298A (en) | 2013-11-22 | 2016-07-25 | 가부시키가이샤 롯데 | Soft candy that does not stick to teeth, and method for manufacturing said candy |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP6497733B2 (en) * | 2015-02-26 | 2019-04-10 | クラシエフーズ株式会社 | Candy |
-
1995
- 1995-12-25 JP JP7353303A patent/JP2986396B2/en not_active Expired - Fee Related
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20160088298A (en) | 2013-11-22 | 2016-07-25 | 가부시키가이샤 롯데 | Soft candy that does not stick to teeth, and method for manufacturing said candy |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH08228689A (en) | 1996-09-10 |
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