JP3028303B2 - Multi-layered candy having novel texture and method for producing the same - 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 textured candy and a method for producing the same, and more particularly to a molded product of a trehalose-based compound composition, which is molded under controlled conditions. Melting with the texture of shaved ice in the oral cavity realized by forming a multilayer structure including a shell layer having a dense structure and a core layer having a coarse structure inside a molded product using a solidifying means The present invention relates to a multilayered candy having a novel texture and a method for producing the same.

[0002]

2. Description of the Related Art Generally, candies are mainly made of sugar such as sugar and starch syrup, and other sugars, dairy products, starches, oils and fats, juices, acidulants, pigments, flavors, fruits, seeds and the like. It is manufactured by a method of heating and dissolving a composition in which a raw material and water are blended, heating and concentrating (boiling) to a desired moisture content, and then molding and cooling and solidifying. Candies of various properties are produced by changing the types of sugar raw materials and auxiliary raw materials, the mixing ratio, the water content of the products, and the like.

For example, when classified according to the boiling temperature of sugar solution, hard candies having a low water content, which are boiled at a high temperature (140 to 170 ° C.), include drop, scotch, candy, toffee, etc., and a low temperature (110 to 140 ° C.). The soft candy with high moisture content boiled down in
There are nougat, fondant, jelly, marshmallow and whiskey bonbon. Those hardly or not boiled down include tablet confections, dried confections and the like. According to recent statistical figures, about 160,000 tons of candy per year and 200 billion yen in value are produced in Japan. As described above, candy is a confectionery that has been loved for a long time, and is still useful to give moisture to our lives.

[0004] Recently, changes have been taking place in the candy world in response to diversification. Focusing on "low cariogenicity", which is sweet but hard to cause tooth decay and "low calorie", which is sweet but not fat, as functionalities to respond to consumers'"sugarseparation", oligosaccharides and vitamins as health-conscious functional ingredients The development of "health products" containing minerals, minerals, fibers, etc. is being actively conducted. Furthermore, low-sweet candy has been favored due to changes in consumer preferences. Especially in the summer season, the sales of sweet candy dropped extremely, and the development of candy that sold in the hot summer was a major challenge for the industry.

[0005] When sugar and starch syrup are used as raw materials, it is necessary to reduce sugar and increase the ratio of starch syrup in order to reduce the sweetness. The dilemma is that sex is impaired. As a means for solving such a problem, Japanese Patent Application Laid-Open No. Hei 8-256694 proposes a method in which trehalose is blended in a sugar raw material in an amount of 0.5 to 60%. However, the aim of the patent is to use trehalose as an additive to improve the drawbacks of the conventional candy, and the invention is completely different from the present invention.

The inventors of the present invention have conducted intensive studies focusing on changes in consumer preferences regarding candy as described above, problems in the industry with seasonal fluctuations in sales, and the unique properties of trehalose as sugar. As a result of the continuation, the compounded composition containing trehalose as a main component is solidified under controlled conditions from a high-temperature liquid state inside a mold for molding,
By forming a multilayer structure including a shell layer with a dense structure and a core layer with a coarse structure inside a molded body, it is possible to obtain a candy having a novel texture that melts in the mouth with the texture of shaved ice. I found it.

Conventionally known hard candy such as drop, squatch, candy, toffee, caramel, nougat,
Among soft candy such as fondant, jelly, marshmallow, whiskey bonbon, tablet confectionery, dried confectionery, etc., candy that melts with the texture of shaved ice in the mouth was not known at all, and according to the present invention It became possible for the first time.

[0008]

SUMMARY OF THE INVENTION It is an object of the present invention to provide a novel textured candy which melts in the mouth with the texture of shaved ice and a method for producing the same.

[0009]

Means for Solving the Problems In order to solve the above-mentioned problems, the present inventors have conducted intensive studies focusing on the unique properties of trehalose as a saccharide. The aqueous solution for molding is solidified under controlled conditions from the high-temperature liquid state inside the mold for molding, forming a multilayer structure including a dense shell layer and a coarse core layer inside the molded body. By doing so, it was found that a candy having a novel texture, which melts in the mouth with the texture of shaved ice, was obtained, and the production method was established to complete the present invention.

That is, the present invention relates to (1) a molded article of a blend composition containing trehalose as a main component, which is a novel molded article comprising a shell layer having a dense structure and a core layer having a coarse structure. (2) Multi-layered candy configured to have a disintegration time of 5 minutes or less in warm water (3) An aqueous stock solution for molding of a blended composition containing trehalose as a main component is used for molding. Inside the mold, under controlled conditions from the hot liquid state ( 10 minutes for the initial 3 minutes immediately after transfer)
Cool at a high speed of over ℃ / min to form a dense shell layer
To form, late 5 minutes elapsed since after the transfer is 2 ° C. / min or less
Solidification by cooling at a low speed below ) to form a multilayer structure including a dense shell layer and a coarse core layer inside the molded body. The main constituent requirement is a candy manufacturing method.

[0011]

DETAILED DESCRIPTION OF THE INVENTION Trehalose used in the present invention is:
α, α-trehalose, regardless of its origin and production method. For example, a trehalose-containing or anhydrous crystalline powder produced by a method disclosed in JP-A-7-170977, JP-A-7-213283, or the like can be appropriately used. More specifically, for example, high-purity water-containing crystal trehalose industrially produced from starch by an enzymatic method (trade name “Trehaose”, sold by Hayashibara Shoji Co., Ltd.)
Can be used advantageously.

In order to exhibit the effects of the present invention to a high degree,
The proportion of trehalose in the composition is at least 60% or more, preferably 80% or more, more preferably 9% or more.
It must be 0% or more. When the proportion of trehalose is 60% or less, a candy having a novel texture that melts in the mouth with the texture of shaved ice as intended by the present invention cannot be obtained.

[0013] As components other than trehalose,
Various edible ingredients can be added within a range that does not impair the novel texture aimed at by the present invention.
For example, various sugars, starch derivatives, cellulose derivatives, trehalose derivatives, polysaccharides, proteins, lipids, aqueous polymers, plant components, animal components, mineral components, vegetables, fruits, seeds, biologically active substances, surfactants, stabilizers , A thickener, a fragrance, an essence, a colorant, and other trace additives.

Examples of the various sugars include, in addition to sugar and starch syrup, which are conventionally used as main raw materials for candy, for example, maltose, lactose, palatinose, maltitol, lactitol, xylitol, mannitol and the like. Since these all affect the solidification behavior of trehalose and the properties of the solid, they should be added in amounts that do not impair the novel texture aimed at by the present invention.

As a method for producing a novel multi-layered candy having a texture according to the present invention, an appropriate amount of water (for example, 10 to 5) is added to a blended composition containing trehalose as a main component.
0% by weight), and the mixture is heated and stirred to make the aqueous dispersion of the composition as homogeneous as possible. If necessary, the water is evaporated and concentrated (boiled down), and the trehalose thus obtained is obtained. The aqueous casting stock solution of the blended composition was transferred to various types of molding dies using various conventionally known molding methods, and was controlled from a high-temperature liquid state inside (middle or above) the molding dies. Solidified under the conditions, a method of forming a multilayer structure including a shell layer having a dense structure and a core layer having a coarse structure inside a molded body, but is not limited thereto, and is not limited thereto. Many easy-to-analyze manufacturing methods can be used without departing from the technical idea.

As the heating method used in the present invention, any of direct heating, steam heating, oil heating, electric heating, induction heating, electromagnetic wave heating and the like can be used. Heating is preferred.

As a molding method, a known method, for example,
Extrusion method using single or twin screw extruder,
A flow-down method, a stamping method, an injection method, a pressure expansion method, and the like can be appropriately employed. Since a step of cooling at a low speed to form a core layer having a coarse structure is required, a relatively long residence time (normally 1 to 20 hours) is required, and a large number of molds are occupied per day. It is appropriate to use a powder type or a top plate type typified by a starch mold in view of economical efficiency.

As for the molding method and the mold for molding, any method capable of realizing the technical idea of the present invention can be used, and specific ones are not excluded. However, after transferring an aqueous stock solution for molding of a high-temperature trehalose-containing composition containing water as a plastic component to a mold for molding, and then solidifying the inside (middle or upper) of the mold for molding, a moisture-absorbing mold material is used. When used, the concentration effect is induced by the movement of water into the mold wall,
The cooling effect and the concentrating effect are generated in parallel in the inside of the molding die, so that the shell is solidified, and a shell layer having a dense structure is effectively generated, which is more preferable.

Examples of the moisture-absorbing porous mold material include inorganic sintered bodies such as sintered metals, sintered ceramics, and sintered glasses, pulp, cellulose, corn starch, flour, potato starch, calcium carbonate, clay, and titanium oxide. Powder type or paper, non-woven fabric, utilizing the cohesive force of powders such as
Examples include cloth, cement, gypsum, and the like, and a porous mold having a structure in which fibers or granules are partially bonded.

Further, even when a mold material other than the porous mold material is used, a dense structure of trehalose is formed in advance on the surface of the molding die, or fine crushed trehalose fine particles, starch fine particles, or various kinds of powders are attached. With the aid of auxiliary means such as laying, candy having the novel texture contemplated by the present invention can be effectively produced.

Even when such a mold is used, it is necessary to solidify it under controlled conditions. For example,
In transferring an aqueous stock solution for molding of a blended composition containing trehalose as a main component from a high-temperature liquid state to a mold for cooling and solidifying by cooling and concentration effects, the initial 3 minutes immediately after the transfer, 10 ° C. / Cool at a high speed of more than 1 minute to form a shell layer with a dense structure, and form a core layer with a coarse structure by cooling at a low speed of 2 ° C./minute or less in the later stage after 5 minutes from the transfer. It is extremely effective to produce a candy having a novel texture by using a method of forming a multilayer structure including a shell layer having a dense structure and a core layer having a coarse structure inside the molded body. .

One of the important requirements is the properties of the aqueous stock solution for molding of the blend composition containing trehalose as a main component.
The Brix value of the stock solution is preferably 80 ± 10%, more preferably 80 ± 5%. Beyond this range, candy having the novel texture contemplated by the present invention cannot be effectively produced.

Since it is necessary to cool and solidify under controlled conditions, a suitable control system is also required in production equipment, such as room temperature control, mold temperature control for molding, cooling air temperature control, and static room temperature control. Is required as needed.

When the aqueous solution for molding is solidified from the high-temperature liquid state inside (middle or upper) inside the mold for molding, an initial cooling stage (generally within 1 to 3 minutes immediately after transfer to the mold for molding) takes 10 minutes. Cool at a high speed of at least ℃ / min to form a shell layer with a dense structure on the surface, and at the late cooling stage (generally after 5 minutes after transferring to a molding die), a low temperature of 2 ℃ / min or less A candy having a novel texture can be obtained by cooling at a speed to form a core layer having a coarse structure and, as a result, forming a multilayer structure including a shell layer having a dense structure and a core layer having a coarse structure inside a molded body. It is.

The multilayer candy of the present invention thus obtained has a thin shell layer having a dense structure on the surface and a core layer having a coarse structure at the center.
These structures can be easily recognized by observation with a polarizing microscope. That is, the shell layer having a dense structure existing on the surface is composed of many small agglomerates having different optical axes (the maximum long particle size is 1 m).
m or less) are densely and densely arranged, while the core layer having a coarse structure in the center has relatively large aggregates (maximum long particle size of 2 to 10 mm) having substantially the same optical axis. You can see that it is.

The multilayered candy of the present invention having a shell-core structure as described above is a textured candy that easily disintegrates in the oral cavity and has the texture of shaved ice, and at the same time is distributed in a normal packaging form. Even if it is not damaged, it is a useful product that can maintain its commercial value.

Hereinafter, the present invention will be described in more detail with reference to specific examples, but the present invention is not limited to these examples.

[0028]

Examples 1 to 4 750 parts by weight of trehalose hydrated crystals (trade name "Trehaose", sold by Hayashibara Shoji Co., Ltd.) and 1 part by weight of xanthan gum powder were mixed well,
Add parts by weight and heat slowly with stirring. After the system becomes transparent, continue heating and stirring, and boil down until the temperature rises to 110 ° C. to obtain about 850 parts by weight of Brix about 80% trehalose aqueous liquid. Was.

The aqueous liquid was divided, and an appropriate amount of each additive was added to 100 parts by weight, followed by uniform stirring and dispersion.
In a room controlled at 20 ° C., an aqueous stock solution for molding having a temperature of 110 ° C. was previously embossed into a spindle-shaped concave portion on corn starch, and left standing in a refrigerator at 5 ° C. for 15 hours to cool the mold for molding. (Starch mold), and about 1 g of the mixture was poured into the starch mold and allowed to stand still in the same room for 18 hours to be aged and solidified to obtain a spindle-shaped candy. Subsequently, it was left in a drying chamber at 60 ° C. for 24 hours to perform finish drying. The candy thus obtained was stored in a sealed container and subjected to various evaluations as samples.

As a comparative example, instead of 750 parts by weight of trehalose in Example 1, a one-to-one mixture of trehalose and sucrose (Comparative Example 1) and one part of trehalose and syrup were used.
Using the one-to-one mixture (Comparative Example 2), other points were the same as in Example 1 to obtain a comparative candy. As a further comparative example, instead of the mold for molding (starch mold) in Example 1, an aluminum stock hemispherical mold cooled with ethanol / dry ice was used to rapidly cool the aqueous stock solution for molding, followed by cooling for 1 hour. Subsequently, a comparative candy (Comparative Example 3) solidified was obtained. These were also evaluated in the same manner as in the examples. The results are summarized in Table 1.

(1) Observation of Internal Structure A section sample obtained by cutting a thin section of the candy was observed with a polarizing microscope, and the conditions of the surface skin layer and the inner core layer were examined. The shell layer with a dense structure near the surface has many small agglomerates with different optical axes (maximum long particle size is 1 mm or less)
Is a layer formed densely and densely. On the other hand, in a core layer having a rough structure mainly present in the central portion, a large agglomerate (maximum long particle size is 2 to 10 mm) having substantially the same optical axis is relatively coarse. It is an aggregated layer, and the boundary between the two is not always clear, but it is easy to judge by skill.

As the evaluation, those in which a typical dense shell layer was clearly recognized at a thickness of 0.1 mm or more were marked as ◎, and in the following, unclear in the order of ○, Δ, ×, and Similarly, the observation results were arranged according to evaluation criteria in which a typical core layer in which large agglomerates were coarsely aggregated was clearly recognized, and in the following, in order of ○, Δ, ×, were unclear. The results are summarized in Table 1.

(2) Disintegration time in warm water As a method for evaluating the disintegration of candy in the oral cavity,
A substitute property called "disintegration time in warm water" (Td) was created.
In this method, warm water of 60 ° C. is put into a 500 ml glass beaker, and a stirring blade of three blades having a diameter of 4.5 cm is placed in a 150 ml glass beaker.
While stirring at a rotational speed of rpm, sample candies prepared under various conditions are charged, and the time (Td) required for the remaining maximum fragments to become half or less the original size is measured.

On the other hand, panelists sampled these sample candies and evaluated the texture of the shaved ice on a 5-point scale.
At the same time, coolness and overall flavor were also evaluated. The results are summarized in Table 1. The candy of the present invention having a "disintegration time in warm water" (Th) of 3 minutes or less is highly evaluated for both coolness and overall flavor, and is most sensitive to the texture of shaved ice.
It was a high score.

(3) Disintegration load in warm water As a method for evaluating the disintegration of candy in the oral cavity,
A substitute property called "cold load in hot water" (Wd) was created.
In this method, three sample candies are placed at an interval of 3 cm in a stainless steel flat bottom bat having a capacity of 2 L, and a diameter of 5 l
cm stainless steel disc, put the whole on an electronic balance,
1.5 L of hot water at 60 ° C. was added, and the collapse load after a lapse of 30 seconds was measured.

The collapse load was expressed by a load instruction of the electronic balance when one of the three sample candies collapsed by gradually applying a load from the upper part of the stainless steel disk. On the other hand, these sample candies were tasted by panelists, and the texture of the shaved ice was evaluated on a 5-point scale, and the cool sensation and overall flavor were also evaluated. The results are summarized in Table 1. The candy of the present invention having a "cold load in hot water" of 3 kg or less has a cool feeling,
The overall flavor was also highly evaluated, and the texture of shaved ice was also the most favorable and scored high.

(4) Evaluation of panelist tasting (four-step evaluation:
◎, ○, △, ×) A. Shaved ice texture, B. Cool feeling, C.I. Five panelists independently evaluated the texture of the three items of the overall flavor. Regarding the evaluation criteria, ◎ is very excellent (3 points), ○ is excellent (2 points), Δ is ordinary (1 point), and × is inferior (0
Point), four-stage evaluation. The results are summarized in Table 1. Table 1 shows the average of the scores of the five panelists.

[0038]

Example 5 75 parts by weight of trehalose and xylitol 2
5 parts by weight, add 30 parts of water, slowly heat while stirring in a glass container, continue heating and stirring even after the system becomes transparent, boil down until the temperature rises to 115 ° C, Brix About 85% aqueous liquid was obtained. An appropriate amount of an additive was added to the aqueous liquid, and the mixture was uniformly stirred and dispersed to obtain an aqueous stock solution for molding.

In the same manner as in Example 1, the undiluted solution was poured into the aluminum hemispherical mold used in Comparative Example 3 in a room controlled at 20 ° C., and left for 30 minutes at 5 ° C. The candy was transferred to a controlled refrigerator and allowed to stand for 18 hours, aged and solidified to obtain a candy (Comparative Example 4). On the other hand, the undiluted solution was poured into a mold for forming a dense skin layer by applying the undiluted solution used in Example 1 on the surface of a hemispherical aluminum mold in advance, and the same as in Comparative Example 4 in the preceding stage. After standing for 30 minutes, the mixture was transferred to a refrigerator controlled at 5 ° C., left to stand for 18 hours, aged, and solidified to obtain a candy (Example 5).

When Example 5 and Comparative Example 4 were compared,
Comparative Example 4 is a transparent candy having a very thin dense layer on the surface and composed of huge agglomerates. Although the texture of shaved ice was obtained, the candy was easily broken due to its angular surface, so that it is a commercial product. While one step was insufficient, the candy of Example 5 was improved in these disadvantages, and was evaluated as an overall excellent candy.

[0041]

[Table 1]

[0042]

As is apparent from the above description, according to the present invention, a candy having a novel texture that melts in the mouth with the texture of shaved ice can be obtained.

────────────────────────────────────────────────── ─── Continuation of the front page (56) References JP-A-10-94365 (JP, A) Patent 127933 (JP, C2) Food and Chemistry Vol. 40 No. 4 (March, 1988) p. 107-116 Food Industry Vol. 40 No. 3 (1998, February) p. 86-88 (58) Field surveyed (Int. Cl. ⁷ , DB name) A23G 1/00-9/30 JICST file (JOIS)

Claims (6)

(57) [Claims] 1. A molded article of a blended composition containing at least 60%, preferably at least 80%, more preferably at least 90% of trehalose, comprising a shell layer having a dense structure and a core layer having a coarse structure. A multi-layered candy having a novel texture, characterized in that: 2. The multilayer candy according to claim 1, wherein the disintegration time of the warm water is 5 minutes or less, preferably 3 minutes or less. 3. When the aqueous solution for molding of the trehalose-containing composition is transferred from the high-temperature liquid state into the mold for molding and then solidified, the initial 3 minutes immediately after the transfer are 10 minutes.
The core layer having a rough structure is formed by cooling at a high speed of not less than 2 ° C./min to form a shell layer having a dense structure, and cooling at a low speed of not more than 2 ° C./min in a later stage after 5 minutes from the transfer. And forming a multilayer structure including a shell layer having a dense structure and a core layer having a coarse structure inside a molded body. 4. The method for producing a candy according to claim 3 , wherein the aqueous solution for molding of the trehalose-containing composition has a Brix value of 80 ± 10%. 5. The method for producing a candy according to claim 3, wherein solid fine particles containing trehalose as a main component or a layer having a dense structure are previously formed on the surface of the mold for molding. 6. The method for producing a candy according to claim 3, wherein the molding die is a water-absorbing material.