JP4093527B2

JP4093527B2 - Process for producing sugar confectionery

Info

Publication number: JP4093527B2
Application number: JP2001122640A
Authority: JP
Inventors: 詩織高岡; 剛黒野; 誠一林谷
Original assignee: カバヤ食品株式会社
Priority date: 2001-04-20
Filing date: 2001-04-20
Publication date: 2008-06-04
Anticipated expiration: 2021-04-20
Also published as: JP2002315510A

Description

【０００１】
【発明の属する技術分野】
本発明は、特にサクサクした歯ごたえと適度の弾力性とを兼備し、ユニークな食感が得られるようにした砂糖菓子の製造方法に関する。
【０００２】
【従来の技術】
一般に、砂糖菓子は砂糖を主原料とした菓子であり、ナッツ、果物、香料、乳製品、卵などを加えて作る。例えば、飴、べっ甲飴、千歳飴、有平糖、金平糖、カルメラ等がある。又、ヌガーやタフィー、キャラメルのほかチョコレート、ボンボン、マシュマロ、マジパン、綿菓子等もある。
【０００３】
これら砂糖菓子のうちマシュマロは、ふわふわとして軟らかく幼児や老人等が食するに好適であり、又子供や女性にとっても魅力ある砂糖菓子として従来から人気を博している。マシュマロを製造するには、例えば砂糖４０重量％と水飴２７重量％とを主原料とし、これに転化糖及び水を適量加えて混合し、更にゼラチン３重量％程度を溶解して混合すると共に１１０〜１１２℃まで煮詰め、次いで香料を適量加え、これにエアレーション（攪拌して空気を含ませる）して比重を０．４〜０．５に調整し、５０℃程度の溶液とする。成型用型は、通常容器に収容したコーンスターチをベースとし、その表面に型押しにより凹みを形成したものであって、その凹みに前記溶液を滴下して充填し、１晩程度自然乾燥して水分含有量を３０〜４５％程度に調整してから取り出す。これにより、マシュマロが完成される。
【０００４】
マシュマロに類似するがそれより硬くて歯ごたえのあるキャンディ（例えばグミキャンディとして市販されている）も従来存在している。このグミキャンディを製造するには、砂糖３５重量％と水飴４０重量％とを主原料とし、これにソルビット及び水を適量加えて混合し、更にゼラチン５〜６重量％を溶解して混合すると共に１１０〜１２０℃まで煮詰め、エアレーションは行わないで酸味料・着色料等の添加物を２重量％と香料を少量添加する。コーンスターチをベースとした成型用型を用いて成型するのはマシュマロと同じであるが、１日以上自然乾燥して水分含有量を１８％程度に調整してから取り出し、表面にオイル掛けすることによりグミキャンディが完成される。
【０００５】
【発明が解決しようとする課題】
上記従来のマシュマロでは、ふわふわ柔らかくて軽い食感を有するが、その反面歯ごたえがなくて物足りなさを感じ、一方上記グミキャンディは特有の弾力性を有しており、歯ごたえがあって心地よい食感は得られるが、その反面噛み切り難いという難点がある。上記グミキャンディの場合は、製造時にエアレーションを施しても硬い弾力性は失われずに残ってしまう。
そこで、本発明は、マシュマロのようでありながらサクサクとした歯ごたえを有し、且つグミキャンディよりは柔らかな適度の弾力性を兼ね備えることで、今までにないユニークな食感が得られるようにした砂糖菓子の製造方法を提供することを目的とする。
【０００６】
【課題を解決するための手段】
この目的を達成するための技術的手段として、本発明は、砂糖３０〜７５重量％と水飴０〜４５重量％とに水７〜９重量％を加えて混合し、更にゼラチン３〜４重量％を水に溶解してそのゼラチン溶液を加えて混合し、この混合液を煮詰めた後に酸味料・着色料・香料等の添加物を必要量添加し、Ｂｘ（糖度）７９〜７７の生地を作り、次いで砂糖微粉末３〜６重量％を添加して約７０℃の生地を２０〜４０℃に冷却しながらエアレーションし、エアレーション後の生地温度を６５〜７３℃に調整して成型用型に充填し、そのまま自然乾燥することで生地内部に砂糖の結晶を析出させ、乾燥後の水分含有量を１３〜１５％に調整することを特徴とする砂糖菓子の製造方法を要旨とする。
【０００７】
本発明では、砂糖菓子の内部に砂糖の結晶を析出させることで、柔らか過ぎたり硬すぎたりせず、サクサクとした歯ごたえと噛み切り易さを兼ね備えた独特な食感を得ることができる。
【０００８】
【発明の実施の形態】
次に、本発明に係る砂糖菓子の製造方法の実施形態を添付図面に基づいて説明する。図１は砂糖菓子の製造工程を示すもので、先ず原料計量を行う。原料は砂糖３０〜７５重量％と水飴０〜４５重量％とを主体とし、それに水７〜９重量％を加えて混合する。更に、ゼラチン３〜４重量％を計量し、水を加えて温度６０〜７０℃で溶解し、そのゼラチン溶液を加えて混合する混合工程１を行う。
【０００９】
次に、混合液を１１０〜１２０℃で更に良く溶解し、且つこれを煮詰める溶解・煮詰め工程２を行う。その後、必要な酸味料・着色料を添加すると共に香料を添加する。
【００１０】
次いで、砂糖微粉末（粉糖）3〜６重量％を添加して生地に気泡を含ませるエアレーション工程３を行う。粉糖を添加する前の生地のＢｘ（糖度）は７９〜７７の範囲とする。エアレーションは、例えば竪型発泡機とか加圧発泡機を用いることができ、冷却をしながら行う。このエアレーション後の生地比重は０．７〜１．０に調整する。
【００１１】
エアレーション前の生地温度は約７０℃であり、前記のような発泡機を用い２０〜４０℃に冷却しながらエアレーションすると、エアレーション後の生地温度は５０〜７０℃となり、後に生地内部に砂糖の結晶が析出する。冷却を行わずに保温状態（６０〜７０℃）でエアレーションを行うと、エアレーション後の生地温度は７５〜８５℃となり、その場合には後に砂糖の結晶が析出しない。従って、エアレーション後の生地温度が７５℃未満であることが重要である。生地温度が高温であると、粉糖が溶解して砂糖の結晶が析出しないか、析出が遅くなり、所望の品質を得ることができない。
【００１２】
この後、生地を成型用型に充填する充填工程４及び乾燥工程５を行う。成型用型は従来と同様に、コーンスターチをベースとしその上面に型押しにより凹みを設けたものを用い、それらの凹みに充填機から生地を一定量滴下することにより充填工程４を行う。充填後は、そのまま２日程度自然乾燥することで乾燥工程５を行う。
【００１３】
乾燥後に成型用型から取り出し、表面にオイル掛け６することが好ましい。このオイル掛け６は、表面に存在する水分のため砂糖菓子同士が付着するのを防止するためである。これにより、砂糖菓子が完成する。砂糖菓子の水分含有量は１３〜１５％とし、従来のグミキャンディの水分含有量約１８％よりやや低く、従来のマシュマロの水分含有量３０〜４５％より遥かに低く調整する。
【００１４】
このようにして製造された砂糖菓子を食したところ、サクサクとした歯ごたえと適度の弾力性とを併せ持つユニークな食感が得られ、これは従来のマシュマロにもグミキャンディにもない独特のものであった。この食感は、内部に析出している砂糖結晶に起因するものである。前記エアレーション後の生地温度が７５℃以上のものから製造した砂糖菓子では粉糖の結晶が析出しないため、このような独特な食感は得られない。
【００１５】
［実施例１］
砂糖５０ｋｇ、水飴２５ｋｇを計量し、これに水８．５ｋｇを加えて混合し、この混合液にゼラチン３．５ｋｇを加水６ｋｇにより溶解温度６５℃で溶解したものを加えた。この混合液を煮詰め温度約１２０℃で煮詰めた後、必要な添加物１ｋｇを加水１ｋｇで溶解したものを加えＢｘ７８に調整した生地に粉糖５ｋｇを加えて生地を作った。この生地を加圧発泡機に掛けてエアレーションを行った。エアレーション前の生地温度（生地仕込温度）は７０℃であり、エアレーション後の生地温度（生地出口温度）は７３℃に調整した。この後、前記成型用型に充填し、２日間乾燥した後に砂糖菓子を取り出した。砂糖菓子の内部では砂糖の結晶が良好に析出しており、食感の良いものが得られた。
【００１６】
［実施例２］
砂糖５０ｋｇ、水飴２５ｋｇを計量し、これに水８．５ｋｇを加えて混合し、この混合液にゼラチン３．５ｋｇを加水６ｋｇにより溶解温度６５℃で溶解したものを加えた。この混合液を煮詰め温度約１２０℃で煮詰めた後、必要な添加物１ｋｇを加水１ｋｇで溶解したものを加えＢｘ７８に調整した生地に粉糖５ｋｇを加えて生地を作った。この生地を加圧発泡機に掛けてエアレーションを行った。エアレーション前の生地温度（生地仕込温度）は７０℃であり、エアレーション後の生地温度（生地出口温度）は７５℃に調整した。この後、前記成型用型に充填し、２日間乾燥した後に砂糖菓子を取り出した。この砂糖菓子の内部では、砂糖の結晶析出がやや遅く、食感がやや柔らかく良好ではあるが、変形の心配が若干生じ製品として使用できるギリギリの範囲の品質のものであった。
【００１７】
［実施例３］
砂糖５０ｋｇ、水飴２５ｋｇを計量し、これに水８．５ｋｇを加えて混合し、この混合液にゼラチン３．５ｋｇを加水６ｋｇにより溶解温度６５℃で溶解したものを加えた。この混合液を煮詰め温度１２０℃で煮詰めた後、必要な添加物１ｋｇを加水１ｋｇで溶解したものを加えＢｘ７８に調整した生地に粉糖５ｋｇを加えて生地を作った。この生地を加圧発泡機に掛けてエアレーションを行った。エアレーション前の生地温度（生地仕込温度）は７０℃であり、エアレーション後の生地温度（生地出口温度）は５０℃に調整した。この後、前記成型用型に充填し、２日間乾燥した後に砂糖菓子を取り出した。この砂糖菓子の内部では、砂糖の結晶が析出し、食感は良好であったが充填時の生地の尻切れが悪く、糸引き状態が増え始め、生産に耐えうるギリギリの状態であった。
【００１８】
［実施例４］
砂糖５０ｋｇ、水飴２５ｋｇを計量し、これに水８．５ｋｇを加えて混合し、この混合液にゼラチン３．５ｋｇを加水６ｋｇにより溶解温度６５℃で溶解したものを加えた。この混合液を煮詰め温度約１２０℃で煮詰めた後、必要な添加物１ｋｇを加水１ｋｇで溶解したものを加えＢｘ７９に調整した生地に粉糖５ｋｇを加えて生地を作った。この生地を加圧発泡機に掛けてエアレーションを行った。エアレーション前の生地温度（生地仕込温度）は７０℃であり、エアレーション後の生地温度（生地出口温度）は６５℃に調整した。この後、前記成型用型に充填し、２日間乾燥した後に砂糖菓子を取り出した。この砂糖菓子の内部では、砂糖の結晶析出が早く、食感がやや硬いものになり、製品として使用できるギリギリの範囲の品質のものであった。
【００１９】
［実施例５］
砂糖５０ｋｇ、水飴２５ｋｇを計量し、これに水８．５ｋｇを加えて混合し、この混合液にゼラチン３．５ｋｇを加水６ｋｇにより溶解温度６５℃で溶解したものを加えた。この混合液を煮詰め温度約１２０℃で煮詰めた後、必要な添加物１ｋｇを加水１ｋｇで溶解したものを加えＢｘ７７に調整した生地に粉糖５ｋｇを加えて生地を作った。この生地を加圧発泡機に掛けてエアレーションを行った。エアレーション前の生地温度（生地仕込温度）は７０℃であり、エアレーション後の生地温度（生地出口温度）は６５℃に調整した。この後、前記成型用型に充填し、２日間乾燥した後に砂糖菓子を取り出した。この砂糖菓子の内部では、砂糖の結晶析出がやや遅く、食感がやや柔らかく良好ではあったが、変形の心配が若干生じ、製品として使用できるギリギリの範囲の品質のものであった。
【００２０】
［実施例６］
砂糖５０ｋｇ、水飴２５ｋｇを計量し、これに水８．５ｋｇを加えて混合し、この混合液にゼラチン３．５ｋｇを加水６ｋｇにより溶解温度６５℃で溶解したものを加えた。この混合液を煮詰め温度約１２０℃で煮詰めた後、必要な添加物１ｋｇを加水１ｋｇで溶解したものを加えＢｘ７８に調整した生地に粉糖５ｋｇを加えて生地を作った。この生地を加圧発泡機に掛けてエアレーションを行った。エアレーション前の生地温度（生地仕込温度）は７０℃であり、エアレーション後の生地温度（生地出口温度）は６５℃に調整した。この後、前記成型用型に充填し、２日間乾燥した後に砂糖菓子を取り出した。この砂糖菓子は、砂糖の結晶析出が最適であり、且つ食感も最良のものとなった。
【００２１】
［実施例７］
砂糖５０ｋｇ、水飴２５ｋｇを計量し、これに水８．５ｋｇを加えて混合し、この混合液にゼラチン３．５ｋｇを加水６ｋｇにより溶解温度６５℃で溶解したものを加えた。この混合液を煮詰め温度約１２０℃で煮詰めた後、必要な添加物１ｋｇを加水１ｋｇで溶解したものを加えＢｘ７８に調整した生地に粉糖３ｋｇを加えて生地を作った。この生地を加圧発泡機に掛けてエアレーションを行った。エアレーション前の生地温度（生地仕込温度）は７０℃であり、エアレーション後の生地温度（生地出口温度）は６５℃に調整した。この後、前記成型用型に充填し、２日間乾燥した後に砂糖菓子を取り出した。この砂糖菓子は、粉糖の添加量が少なかったためか砂糖の結晶析出が遅く、食感がやや柔らかく良好ではあるが、変形の心配が若干生じ、製品として使用できるギリギリの範囲の品質のものであった。
【００２２】
［比較例１］
砂糖３０ｋｇ、水飴４５ｋｇを計量し、これに水８．５ｋｇを加えて混合し、この混合液にゼラチン３．５ｋｇを加水６ｋｇにより溶解温度６５℃で溶解したものを加えた。この混合液を煮詰め温度約１２０℃で煮詰めた後、必要な添加物１ｋｇを加水１ｋｇで溶解したものを加えＢｘ７８に調整した生地に粉糖５ｋｇを加えて生地を作った。この生地を加圧発泡機に掛けてエアレーションを行った。エアレーション前の生地温度（生地仕込温度）は７０℃であり、エアレーション後の生地温度（生地出口温度）は６５℃に調整した。この後、前記成型用型に充填し、２日間乾燥した後に砂糖菓子を取り出した。この砂糖菓子は、砂糖の結晶析出がやや遅く、食感がやや柔らかく、変形の心配が若干生じ製品として使用できるギリギリの範囲の品質のものであった。
【００２３】
［比較例２］
砂糖７５ｋｇ、水飴は使わず、これに水８．５ｋｇを加えて混合し、この混合液にゼラチン３．５ｋｇを加水６ｋｇにより溶解温度６５℃で溶解したものを加えた。この混合液を煮詰め温度約１２０℃で煮詰めた後、必要な添加物１ｋｇを加水１ｋｇで溶解したものを加えＢｘ７８に調整した生地に粉糖５ｋｇを加えて生地を作った。この生地を加圧発泡機に掛けてエアレーションを行った。エアレーション前の生地温度（生地仕込温度）は７０℃であり、エアレーション後の生地温度（生地出口温度）は６５℃に調整した。この後、前記成型用型に充填し、２日間乾燥した後に砂糖菓子を取り出した。この砂糖菓子の内部では、砂糖の結晶析出が早く、食感が硬いものになり、製品として使用できるギリギリの範囲の品質のものであった。
【００２４】
上記実施例１〜７及び比較例１〜２において、原料の配合量、エアレーション時の温度、粉糖添加前の生地Ｂｘ、粉糖結晶の析出状態及び結果判断等を一覧表にまとめると表１のようになる。
【００２５】
【表１】

【００２６】
実施例１、比較例１及び比較例２によると、砂糖が３０ｋｇでは結晶析出が遅く柔らかいものになり、砂糖を７５ｋｇにすると結晶の析出が激しく硬いものになった。砂糖の配合量は３０〜７５ｋｇの範囲内で砂糖の結晶析出が認められたが、砂糖が３０ｋｇ未満だと柔らか過ぎて保型性が悪くなり、７５ｋｇを超えると硬くなり過ぎる。このため、砂糖の配合量は３０〜７５ｋｇの範囲とし、好ましくは５０ｋｇとする。水飴の配合量に関しては、無配合でも砂糖の結晶は析出することから０〜４５ｋｇの範囲内とし、好ましくは２５ｋｇとする。
【００２７】
実施例４の結果より、粉糖添加前の生地のＢｘが７９の時は、砂糖の結晶は析出したが硬い食感のものになった。実施例５のようにＢｘが７７の時は、結晶析出がやや遅く食感がやや柔らかいものとなった。一方、Ｂｘを８０にすると硬くなり過ぎ、Ｂｘ７６だと柔らか過ぎて保型性が悪くなることが補助実験により分かった。従って、粉糖添加前のＢｘは７９〜７７の範囲とし、好ましくは７８とする。
【００２８】
エアレーション後の生地温度に関しては、生地仕込温度が７０℃の時、実施例２のように生地出口温度を７５℃にすると砂糖の結晶析出がやや遅くやや柔らかい食感のものとなり、実施例１のように生地出口温度を７３℃まで下げると砂糖の結晶が良好で、歯通りの良い食感のものとなった。実施例３のように生地出口温度を５０℃にすると、充填時の糸引きが増え始めたものの砂糖の結晶析出は見られた。これにより、エアレーション後の生地温度は５０〜７５℃の範囲内とし、好ましくは６５〜７３℃とする。
【００２９】
粉糖の添加量については、実施例６のように５ｋｇの時は良い砂糖の結晶析出が最適で良い食感のものが得られたが、実施例７のように３ｋｇの時は砂糖の結晶析出が遅くやや柔らかい食感のものとなった。又、補助実験により６ｋｇ添加した時はやや硬いものになったが食感はさほど悪くなく、６ｋｇを超えると硬過ぎて食感が悪かった。これにより、粉糖の添加量は３〜６ｋｇの範囲とし、好ましくは５ｋｇとする。
【００３０】
実施例６の製造条件でエアレーション後の生地の比重を比較した時、比重０．７未満の時は充填時の糸引きが増え、やや硬いものとなった。比重１．０を超えると結晶の析出が遅く、柔らかいものとなった。従って、エアレーション後の生地の比重は０．７〜１．０の範囲とする。
【００３１】
砂糖菓子の水分含有量については、１３〜１５％に調整することが好ましく、従来のグミキャンディ（水分含有量１８％）に近いものとなって歯ごたえが良くなると共に、グミキャンディ程硬くないため噛み切りに困難を伴うことがなくなる。水分含有量が多過ぎると、従来のマシュマロ（水分含有量３０〜４５％）のように柔らかな状態となって歯ごたえが悪くなる。
【００３２】
【発明の効果】
以上説明したように、本発明方法によれば、砂糖菓子の内部に砂糖の結晶を析出することで、サクサクした歯ごたえと適度の弾力性とを兼ね備えたユニークな食感の砂糖菓子を製造することができる。これにより、柔らか過ぎて歯ごたえのないマシュマロと、硬い弾力性のため噛み切り難いグミキャンディとの中間に位置するような独特な食感を有する砂糖菓子を提供できる効果を奏する。
【図面の簡単な説明】
【図１】本発明に係る砂糖菓子の製造方法についての実施形態を示す工程図
【符号の説明】
１…混合工程
２…溶解・煮詰め工程
３…エアレーション工程
４…充填工程
５…乾燥工程
６…オイル掛け[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a method for producing a sugar confectionery, which has both a crunchy texture and moderate elasticity, and a unique texture.
[0002]
[Prior art]
In general, sugar confectionery is a confectionery mainly made of sugar, and is made by adding nuts, fruits, flavorings, dairy products, eggs and the like. For example, there are salmon, tortoise shell, Chitose rice cake, Arihira sugar, Kinpei sugar, carmella and the like. In addition to nougat, toffee and caramel, there are chocolate, bonbon, marshmallow, marzipan and cotton candy.
[0003]
Among these sugar confectioneries, marshmallows are soft and fluffy and suitable for infants and elderly people to eat, and have also gained popularity as sugar confectionery attractive to children and women. In order to produce marshmallows, for example, 40% by weight of sugar and 27% by weight of starch syrup are used as main raw materials, invert sugar and water are added in an appropriate amount and mixed, and about 3% by weight of gelatin is further dissolved and mixed. Boiled to ˜112 ° C., then add a suitable amount of fragrance, and then aerate (stir to contain air) to adjust the specific gravity to 0.4 to 0.5 to obtain a solution of about 50 ° C. The mold for molding is usually based on corn starch contained in a container, and a dent is formed on its surface by embossing. The solution is dropped into the dent and filled, and then dried naturally for about one night. The content is adjusted to about 30 to 45% and then taken out. This completes the marshmallow.
[0004]
There are also candy which is similar to marshmallow but harder and more chewy (for example, commercially available as gummy candy). In order to produce this gummy candy, 35% by weight of sugar and 40% by weight of starch syrup are used as main ingredients, sorbite and water are added in an appropriate amount to this, and further, 5-6% by weight of gelatin is dissolved and mixed. Boiled to 110-120 ° C., without adding aeration, add 2% by weight of additives such as acidulant and colorant and a small amount of flavor. Molding using a mold based on cornstarch is the same as marshmallow, but it is naturally dried for one day or more, adjusted to a moisture content of about 18%, and then taken out and oiled on the surface. Gummy candy is completed.
[0005]
[Problems to be solved by the invention]
The conventional marshmallow has a soft and light texture, but on the other hand, it feels unsatisfactory because it is not crunchy. Although it is obtained, there is a difficulty that it is difficult to bite. In the case of the above-mentioned gummy candy, even if aeration is applied at the time of manufacture, the hard elasticity remains without being lost.
Therefore, the present invention has a crispy texture like a marshmallow, and has a moderate elasticity softer than gummy candy, so that a unique texture that has never been obtained can be obtained. It aims at providing the manufacturing method of sugar confectionery.
[0006]
[Means for Solving the Problems]
As a technical means for achieving this object, the present invention is prepared by adding 7-9% by weight of water to 30-75% by weight of sugar and 0-45% by weight of starch syrup, and further 3-4% by weight of gelatin. Is dissolved in water and the gelatin solution is added and mixed. After the mixture is boiled, the necessary amount of additives such as acidulant, colorant, and fragrance is added to make a dough with Bx (sugar content) 79-77 Next, add 3 to 6% by weight of fine sugar powder and aerate the dough at about 70 ° C while cooling to 20 to 40 ° C. Adjust the dough temperature after aeration to 65 to 73 ° C and fill the mold. Then, the gist of the method for producing a sugar confectionery is characterized by allowing sugar crystals to precipitate inside the dough by natural drying as it is and adjusting the water content after drying to 13 to 15% .
[0007]
In the present invention, by depositing sugar crystals inside the sugar confectionery, it is not too soft or too hard, and a unique texture that is both crunchy and easy to bite can be obtained.
[0008]
DETAILED DESCRIPTION OF THE INVENTION
Next, an embodiment of a method for producing sugar confectionery according to the present invention will be described with reference to the accompanying drawings. FIG. 1 shows a process for producing sugar confectionery. First, raw materials are measured. The raw materials are mainly 30 to 75% by weight of sugar and 0 to 45% by weight of starch syrup, and 7 to 9% by weight of water is added and mixed. Further, 3 to 4% by weight of gelatin is weighed, water is added and dissolved at a temperature of 60 to 70 ° C., and the gelatin solution is added and mixed.
[0009]
Next, the dissolution / boiling step 2 is performed in which the mixed solution is further dissolved at 110 to 120 ° C. and boiled. Then, a necessary sour agent and a coloring agent are added and a fragrance is added.
[0010]
Next, aeration step 3 is performed in which 3 to 6% by weight of fine sugar powder (powdered sugar) is added and bubbles are included in the dough. Bx (sugar content) of the dough before adding powdered sugar is in the range of 79-77. Aeration can be performed, for example, using a vertical foaming machine or a pressure foaming machine while cooling. The fabric specific gravity after this aeration is adjusted to 0.7 to 1.0.
[0011]
The temperature of the dough before aeration is about 70 ° C. When aeration is performed while cooling to 20 to 40 ° C. using the foaming machine as described above, the temperature of the dough after aeration becomes 50 to 70 ° C. Precipitates. When aeration is performed in a heat-retaining state (60 to 70 ° C.) without cooling, the dough temperature after aeration becomes 75 to 85 ° C. In that case, sugar crystals do not precipitate later. Therefore, it is important that the dough temperature after aeration is less than 75 ° C. If the dough temperature is high, the powdered sugar will not dissolve and the sugar crystals will not precipitate, or the precipitation will be delayed, and the desired quality cannot be obtained.
[0012]
Thereafter, a filling process 4 and a drying process 5 for filling the dough into the mold are performed. As in the conventional method, the molding die is based on corn starch and has depressions formed on the upper surface thereof by embossing. A filling process 4 is performed by dropping a certain amount of dough from the filling machine into these depressions. After filling, the drying process 5 is performed by natural drying as it is for about 2 days.
[0013]
After drying, it is preferably taken out of the mold and oiled 6 on the surface. This oil hook 6 is for preventing sugar confectionery from adhering to each other due to moisture present on the surface. Thereby, sugar confectionery is completed. The water content of sugar confectionery is 13-15%, adjusted slightly lower than the water content of conventional gummy candy about 18%, and much lower than the water content of conventional marshmallow 30-45%.
[0014]
Eating sugar confectionery manufactured in this way gives a unique texture that has both a crunchy texture and moderate elasticity, which is unique to both conventional marshmallows and gummy candy. there were. This texture is attributed to sugar crystals precipitated inside. In sugar confectionery produced from a dough temperature after aeration of 75 ° C. or higher, powdered sugar crystals do not precipitate, and thus such a unique texture cannot be obtained.
[0015]
[Example 1]
50 kg of sugar and 25 kg of starch syrup were weighed, and 8.5 kg of water was added and mixed. To this mixture, 3.5 kg of gelatin dissolved with 6 kg of water at a dissolution temperature of 65 ° C. was added. After the mixture was boiled at a boiling temperature of about 120 ° C., 1 kg of the required additive dissolved in 1 kg of water was added, and 5 kg of powdered sugar was added to the dough adjusted to Bx78 to prepare a dough. The dough was put on a pressure foaming machine and aerated. The dough temperature before aeration (dough charging temperature) was 70 ° C, and the dough temperature after aeration (dough outlet temperature) was adjusted to 73 ° C. Thereafter, the sugar mold was taken out after filling the mold and drying for 2 days. Inside the sugar confectionery, sugar crystals were well deposited, and a good texture was obtained.
[0016]
[Example 2]
50 kg of sugar and 25 kg of starch syrup were weighed, and 8.5 kg of water was added and mixed. To this mixture, 3.5 kg of gelatin dissolved with 6 kg of water at a dissolution temperature of 65 ° C. was added. After the mixture was boiled at a boiling temperature of about 120 ° C., 1 kg of the required additive dissolved in 1 kg of water was added, and 5 kg of powdered sugar was added to the dough adjusted to Bx78 to prepare a dough. The dough was put on a pressure foaming machine and aerated. The dough temperature before aeration (dough charging temperature) was 70 ° C., and the dough temperature after aeration (dough outlet temperature) was adjusted to 75 ° C. Thereafter, the sugar mold was taken out after filling the mold and drying for 2 days. Inside the sugar confectionery, the crystal precipitation of sugar was somewhat slow, and the texture was slightly soft and good, but the quality of the product was in the last minute range that could be used as a product due to slight deformation.
[0017]
[Example 3]
50 kg of sugar and 25 kg of starch syrup were weighed, and 8.5 kg of water was added and mixed. To this mixture, 3.5 kg of gelatin dissolved with 6 kg of water at a dissolution temperature of 65 ° C. was added. After the mixture was boiled at a boiling temperature of 120 ° C., 1 kg of the required additive dissolved in 1 kg of water was added, and 5 kg of powdered sugar was added to the dough adjusted to Bx78 to prepare a dough. The dough was put on a pressure foaming machine and aerated. The fabric temperature before aeration (fabric preparation temperature) was 70 ° C., and the fabric temperature after aeration (fabric outlet temperature) was adjusted to 50 ° C. Thereafter, the sugar mold was taken out after filling the mold and drying for 2 days. Inside the sugar confectionery, sugar crystals were deposited and the texture was good, but the dough was not cut off at the time of filling, the stringing state began to increase, and it was barely able to withstand production.
[0018]
[Example 4]
50 kg of sugar and 25 kg of starch syrup were weighed, and 8.5 kg of water was added and mixed. To this mixture, 3.5 kg of gelatin dissolved with 6 kg of water at a dissolution temperature of 65 ° C. was added. After this mixture was boiled at a boiling temperature of about 120 ° C., 1 kg of the necessary additive dissolved in 1 kg of water was added, and 5 kg of powdered sugar was added to the dough adjusted to Bx79 to prepare a dough. The dough was put on a pressure foaming machine and aerated. The dough temperature before aeration (dough charging temperature) was 70 ° C., and the dough temperature after aeration (dough outlet temperature) was adjusted to 65 ° C. Thereafter, the sugar mold was taken out after filling the mold and drying for 2 days. Inside the sugar confectionery, the sugar crystallized quickly, and the texture was slightly hard, and the quality was in the range of the level that could be used as a product.
[0019]
[Example 5]
50 kg of sugar and 25 kg of starch syrup were weighed, and 8.5 kg of water was added and mixed. To this mixture, 3.5 kg of gelatin dissolved with 6 kg of water at a dissolution temperature of 65 ° C. was added. After the mixture was boiled at a boiling temperature of about 120 ° C., 1 kg of the required additive dissolved in 1 kg of water was added, and 5 kg of powdered sugar was added to the dough adjusted to Bx77 to prepare a dough. The dough was put on a pressure foaming machine and aerated. The dough temperature before aeration (dough charging temperature) was 70 ° C., and the dough temperature after aeration (dough outlet temperature) was adjusted to 65 ° C. Thereafter, the sugar mold was taken out after filling the mold and drying for 2 days. Inside the sugar confectionery, the crystal precipitation of sugar was somewhat slow and the texture was slightly soft and good, but there was a slight concern about deformation, and it was of a quality in the range that could be used as a product.
[0020]
[Example 6]
50 kg of sugar and 25 kg of starch syrup were weighed, and 8.5 kg of water was added and mixed. To this mixture, 3.5 kg of gelatin dissolved with 6 kg of water at a dissolution temperature of 65 ° C. was added. After the mixture was boiled at a boiling temperature of about 120 ° C., 1 kg of the required additive dissolved in 1 kg of water was added, and 5 kg of powdered sugar was added to the dough adjusted to Bx78 to prepare a dough. The dough was put on a pressure foaming machine and aerated. The dough temperature before aeration (dough charging temperature) was 70 ° C., and the dough temperature after aeration (dough outlet temperature) was adjusted to 65 ° C. Thereafter, the sugar mold was taken out after filling the mold and drying for 2 days. This sugar confectionery had the best sugar crystal precipitation and the best texture.
[0021]
[Example 7]
50 kg of sugar and 25 kg of starch syrup were weighed, and 8.5 kg of water was added and mixed. To this mixture, 3.5 kg of gelatin dissolved with 6 kg of water at a dissolution temperature of 65 ° C. was added. After the mixture was boiled at a boiling temperature of about 120 ° C., 1 kg of the required additive dissolved in 1 kg of water was added, and 3 kg of powdered sugar was added to the dough adjusted to Bx78 to prepare a dough. The dough was put on a pressure foaming machine and aerated. The dough temperature before aeration (dough charging temperature) was 70 ° C., and the dough temperature after aeration (dough outlet temperature) was adjusted to 65 ° C. Thereafter, the sugar mold was taken out after filling the mold and drying for 2 days. This sugar confectionery is slow in crystallization of sugar due to the small amount of powdered sugar added, but the texture is slightly soft and good, but there is some worries about deformation, and it has a quality in the range that can be used as a product. there were.
[0022]
[Comparative Example 1]
30 kg of sugar and 45 kg of starch syrup were weighed, and 8.5 kg of water was added and mixed. To this mixture, 3.5 kg of gelatin dissolved with 6 kg of water at a dissolution temperature of 65 ° C. was added. After the mixture was boiled at a boiling temperature of about 120 ° C., 1 kg of the required additive dissolved in 1 kg of water was added, and 5 kg of powdered sugar was added to the dough adjusted to Bx78 to prepare a dough. The dough was put on a pressure foaming machine and aerated. The dough temperature before aeration (dough charging temperature) was 70 ° C., and the dough temperature after aeration (dough outlet temperature) was adjusted to 65 ° C. Thereafter, the sugar mold was taken out after filling the mold and drying for 2 days. This sugar confectionery had a slightly slow quality of sugar crystallization, a slightly soft texture, a slight worries about deformation, and a quality within the limit that could be used as a product.
[0023]
[Comparative Example 2]
75 kg of sugar and starch syrup were not used, and 8.5 kg of water was added and mixed. To this mixture, 3.5 kg of gelatin dissolved with 6 kg of water at a dissolution temperature of 65 ° C. was added. After the mixture was boiled at a boiling temperature of about 120 ° C., 1 kg of the required additive dissolved in 1 kg of water was added, and 5 kg of powdered sugar was added to the dough adjusted to Bx78 to prepare a dough. The dough was put on a pressure foaming machine and aerated. The dough temperature before aeration (dough charging temperature) was 70 ° C., and the dough temperature after aeration (dough outlet temperature) was adjusted to 65 ° C. Thereafter, the sugar mold was taken out after filling the mold and drying for 2 days. Inside the sugar confectionery, the sugar crystallized quickly and the texture was hard, and the quality was in the range of the limit that could be used as a product.
[0024]
In Examples 1 to 7 and Comparative Examples 1 and 2, the amounts of raw materials, the temperature during aeration, the dough Bx before the addition of powdered sugar, the precipitation state of powdered sugar crystals, the result judgment, and the like are summarized in Table 1. become that way.
[0025]
[Table 1]

[0026]
According to Example 1, Comparative Example 1 and Comparative Example 2, when the sugar was 30 kg, the crystal precipitation was slow and soft, and when the sugar was 75 kg, the crystal precipitation was intense and hard. Sugar compounding was observed within the range of 30 to 75 kg of sugar, but when the sugar was less than 30 kg, it was too soft and the shape retention was poor, and when it exceeded 75 kg, it became too hard. For this reason, the compounding quantity of sugar shall be the range of 30-75 kg, Preferably you may be 50 kg. With respect to the amount of syrup, the sugar crystals are precipitated even if not added, so that it is in the range of 0 to 45 kg, preferably 25 kg.
[0027]
From the results of Example 4, when Bx of the dough before adding powdered sugar was 79, sugar crystals were precipitated but had a hard texture. When Bx was 77 as in Example 5, the crystal precipitation was slightly late and the texture was slightly soft. On the other hand, it was found by an auxiliary experiment that when Bx is 80, it becomes too hard, and when it is Bx76, it is too soft and the shape retention is deteriorated. Therefore, Bx before the addition of powdered sugar is in the range of 79 to 77, preferably 78.
[0028]
Regarding the dough temperature after aeration, when the dough feed temperature is 70 ° C. and the dough outlet temperature is 75 ° C. as in Example 2, the crystallization of sugar is a little slower and has a slightly soft texture. Thus, when the dough outlet temperature was lowered to 73 ° C., the sugar crystals were good and the texture was good. When the dough outlet temperature was set to 50 ° C. as in Example 3, crystallization of sugar was observed although stringing during filling began to increase. Thereby, the dough temperature after aeration shall be in the range of 50-75 degreeC, Preferably it shall be 65-73 degreeC.
[0029]
As for the amount of powdered sugar added, when 5 kg as in Example 6, good sugar crystallization was obtained with a good texture, but when it was 3 kg as in Example 7, sugar crystals were obtained. Precipitation was late and the texture was slightly soft. Moreover, when 6 kg was added by the auxiliary experiment, it became a little hard, but the texture was not so bad, and when it exceeded 6 kg, it was too hard and the texture was bad. Thereby, the amount of powdered sugar added is in the range of 3 to 6 kg, preferably 5 kg.
[0030]
When the specific gravity of the fabric after aeration was compared under the production conditions of Example 6, when the specific gravity was less than 0.7, stringing at the time of filling increased and the fabric became slightly hard. When the specific gravity exceeded 1.0, the precipitation of crystals was slow and soft. Therefore, the specific gravity of the fabric after aeration is in the range of 0.7 to 1.0.
[0031]
It is preferable to adjust the water content of sugar confectionery to 13-15%, which is close to the conventional gummy candy (water content 18%) and has a good texture and is not as hard as gummy candy. No difficulty in cutting. When there is too much water content, it will become a soft state like conventional marshmallow (water content 30-45%), and a crunch will worsen.
[0032]
【The invention's effect】
As described above, according to the method of the present invention, a sugar confectionery having a unique texture that has both a crunchy texture and moderate elasticity is produced by precipitating sugar crystals inside the confectionery. Can do. Thereby, there exists an effect which can provide the sugar confectionery which has the unique food texture which is located in the middle of the marshmallow which is too soft and does not have a chewy texture, and the gummy candy which is hard to bite because of hard elasticity.
[Brief description of the drawings]
FIG. 1 is a process diagram showing an embodiment of a method for producing a sugar confectionery according to the present invention.
DESCRIPTION OF SYMBOLS 1 ... Mixing process 2 ... Melting / boiling process 3 ... Aeration process 4 ... Filling process 5 ... Drying process 6 ... Oiling

Claims

Add 7-9% by weight of water to 30-75% by weight of sugar and 0-45% by weight of starch syrup, mix , add 3-4% by weight of gelatin in water, add the gelatin solution and mix. After the mixture is boiled, a necessary amount of additives such as acidulant, colorant, and fragrance are added to make a dough having a Bx (sugar content) of 79 to 77, and then 3 to 6% by weight of fine sugar powder is added to obtain about 70 The dough at ℃ is aerated while being cooled to 20-40 ℃, the dough temperature after aeration is adjusted to 65-73 ℃ , filled into a mold, and dried naturally as it is to precipitate sugar crystals inside the dough And the moisture content after drying is adjusted to 13 to 15% .