JP4600471B2 - Soft candy with liquid oil as a center - Google Patents

Description

  The present invention relates to a soft candy that is completely different from the conventional texture. More specifically, the present invention relates to a soft candy enclosing a fluid center.

  One way to add newness to the candy is the centered candy.

  Conventionally, various attempts have been made to insert materials other than candy into the candy center. For example, a movable center is enclosed in a sealed hollow portion composed of a concave body made of a transparent candy, a transparent lid portion, and a transparent candy portion for sealingly fixing both of these members, thereby adding an enjoyable appearance ( Patent Document 1), and a method that makes it possible to easily enclose a powder center by incorporating a sugar alcohol into a hard candy (see Patent Document 2).

  Soft candy can also be enjoyed by adding a change in taste in addition to a change in texture by encapsulating cream or jam in the center (see Patent Document 3), gummy candy, or powder. It was added.

  However, in the method as described above, the taste is very bad, and it takes time to feel the taste of the center, and the taste is insufficient. In addition, creams and jams have poor fluidity and are not satisfactory in terms of changes in texture.

Moreover, although the liquid center containing candy is also devised (Patent Document 4), the fluidity of the meal and the ease of production are still not satisfactory, and further improvement has been awaited. Further, when the liquid center is put in the soft candy, there are cases where the liquid center bleeds out of the soft candy. As a method for coping with such a problem, for example, a method of adding a polyglycerin fatty acid ester to fats and oils (see Patent Document 5) has been proposed, but it is not satisfactory in terms of taste and texture, A drastic solution was desired.
Japanese Patent Publication No. 6-83634 Japanese Patent No. 2788642 Japanese Patent Laid-Open No. 1-128748 Japanese Patent No. 3002050 JP 2005-054092 A

  By enclosing the movable center in the center of a transparent hard candy, it simply adds the fun of appearance, and the taste that is the original purpose of eating has not been verified at all, and it is more delicious The addition was awaited.

  In soft candy, there is a method of encapsulating some fluidity such as cream and jam in the center. However, they have poor fluidity and are not satisfactory in terms of changes in texture. Also, jams that contain a lot of moisture not only cause the soft candy dough to become very soft and have teeth due to moisture transfer from the jam to the soft candy dough, but over time the moisture reaches the surface of the soft candy. The surface of the soft candy causes adhesion to the packaging material, making it impossible to take the appearance as a product, which is a big problem.

  Further, in order to change the texture between the soft candy and the center, it is necessary to insert more centers. In that case, it is generally known that an appropriate viscosity of the center part is required, and since it has not been realized to insert a liquid center having a low viscosity, the change in texture that can be achieved is still not sufficient. I couldn't. In other words, there has been a long-awaited appearance of soft candy that can further change the texture.

In order to achieve the above-mentioned object, the present inventors have conducted intensive research. As a result, the liquid fats and oils were used as a soft candy center, and a soft candy containing a sufficiently fluid center was found to complete the present invention. It came to do. That is, the present invention is a soft candy containing a center obtained by coating a liquid center with a soft candy dough containing one or more sugars and fats and further containing gelatin or fondant , wherein the center is 10% by weight to 60%. The present invention relates to a soft candy characterized in that it contains by weight and the main component of the center is a liquid fat.

  In addition, as the liquid fat used as the center, a liquid fat having a viscosity of 100 P (poise) or more in a temperature range of 10 ° C. or less and having a viscosity of 100 P (poise) or less when the temperature is 20 ° C. or more is used. This is a preferable mode because it becomes possible to insert more centers into the soft candy. Furthermore, it is desirable that the temperature of the liquid fat when inserted into the soft candy dough is in the range of 10 ° C. or lower, and the viscosity of the fat at that time is 100 P (poise) or higher.

  Furthermore, it is also a preferable aspect that a gummi containing gelatin as a main component is interposed between the center and the soft candy dough.

  Moreover, it is also a preferable aspect that the liquid fat contains a sugar alcohol having endothermic properties.

As described above, the soft candy of the present invention is a soft candy with a center formed by coating a liquid center with a soft candy dough containing one or more sugars and fats and further containing gelatin or fondant. By containing 10 wt% to 60 wt%, for example, it is possible to enjoy a liquid that jumps out of the center. In addition, since the main component of the liquid center is composed of liquid fats and oils, durability such as stickiness of the soft candy dough due to moisture transfer is not caused unlike when a jam having a high moisture value is used as the center. In addition, there is no problem with the toothing that tends to be in the center containing moisture. Moreover, since the main component is liquid fats and oils, it has the change of food texture which feels a liquid feeling, for example, can feel the fruit juice feeling like a real thing.

  Further, as a liquid fat used as a center, a soft candy can be obtained by using a liquid fat that has a viscosity of 100 P (poise) or higher at a temperature of 10 ° C. or lower, and 100 P (poise) or lower at a temperature of 20 ° C. or higher. It becomes possible to include more centers inside.

  Furthermore, gelatin is mainly used between the soft candy dough and the center mainly composed of liquid oil (liquid oil or liquid oil preparation, hereinafter referred to as “center oil” or “center liquid oil”). By interposing the gummy as an ingredient, in addition to the texture of the center oil and fat and the texture of the soft candy, the elasticity and taste peculiar to gummy can be imparted, the palatability is improved, and the center oil and fat oozes out. Can be more effectively prevented.

  Moreover, by adding sugar alcohol having endothermic properties to the liquid fats and oils, a cool feeling can be imparted, and a change in texture and palatability can be further improved.

  The novel soft candy with a center according to the present invention is a soft candy having a new texture, characterized in that it contains liquid oil as a center of the soft candy dough, and the liquid inside pops out in the mouth when chewed.

  The soft candy used in the present invention is defined by the Japanese Agricultural Standard (Japanese Ministry of Agriculture and Forestry Notification No. 1086). In other words, the candy is made of a candy dough boiled to a water content of approximately 6% by weight to 20% by weight, and is soft. When the moisture content in the soft candy dough is less than 6% by weight, the soft texture unique to the soft candy is lost, while when it exceeds 20% by weight, the shape retention of the soft candy dough is lost and the deformation becomes severe. The range of the more preferable water content of the soft candy dough used in the present invention is in the range of 6 to 15% by weight.

  Moreover, the soft candy dough in the soft candy of the present invention may comprise a gelling agent and one or more saccharides as a solid content.

  The saccharide was selected from among sugar, glucose, fructose, glucose fructose liquid sugar, fructose glucose liquid sugar, sugar mixed glucose fructose liquid sugar, sugar mixed fructose glucose liquid sugar, lactose, sugar alcohol, starch syrup and powdered rice cake One or more sugars can be used. The sugar content in the candy dough is preferably in the range of 70 to 90% by weight.

  As the gelling agent, a protein having gelling ability or a thickening polysaccharide can be used. Examples of the protein having gelling ability include gelatin and milk protein. Examples of thickening polysaccharides include carrageenan, agar, pectin, guar gum, locust bean gum, gum arabic, tamarind gum, tara gum, konjac mannan, gellan gum, xanthan gum and the like.

  In addition to the above-described components, the soft candy dough of the present invention contains vegetable or animal oils, gelatin or fondant generally used for preventing toothing, other flavors, coloring agents, acidulants, emulsifiers. Furthermore, carboxylates for pH adjustment, and chain compounds derived from starches other than those mentioned above, vitamins, calcium agents, protein agents, salts, spices, fruit juices, animal and plant extracts and their compounds, processed gelatin products, animal and plant dried products Products, processed products thereof, processed polysaccharide products, etc. can be added.

  Examples of the carboxylate include sodium lactate, calcium lactate, sodium citrate, potassium hydrogen tartrate, and chain-derived compounds derived from starch include pregelatinized starch, indigestible dextrin, polydextrose, and the like as protein agents. Ovalbumin, milk, soy protein, wheat protein, etc., herbal extract, polyphenol, collagen, gum, concentrated fruit juice, etc. as animal and plant extracts and processed products thereof, dried vegetables, dried fruits as animal and plant dried products and processed products thereof, Spices, cocoa, powdered milk, etc., gelatin jelly, gelatin capsule, marshmallow etc. can be used as processed gelatin, and pectin jelly, jam, fruit sauce, pullulan sheet, etc. can be used as processed polysaccharide thickener.

  As the soft candy dough, for example, caramel, caramel mixed milk may be used.

  Liquid oils and liquid oil preparations included in the soft candy dough as a center are soybean oil, cottonseed oil, palm kernel oil, palm oil, palm oil, hard butter, cacao butter, sesame oil, rapeseed oil, corn oil, rice oil, rice bran oil, Oils such as safflower oil, olive oil, peanut oil, almond oil, hazelnut oil, walnut oil, grape seed oil, whale oil, fish oil, milk oil, cow oil, pig oil and these hardened oils and transesterified oils alone or Any combination can be used.

  In the soft candy containing a liquid center of the present invention, the content of the center liquid oil contained in the soft candy dough as a center is preferably 10 to 60% by weight in the entire candy. When the content of the center liquid fat is less than 10% by weight, the taste and texture of the center liquid fat cannot be felt, and a soft candy with little change is obtained. In addition, when the content exceeds 60% by weight, the liquid oil for the center leaks out of the soft candy, it becomes impossible to enjoy the texture of the soft candy itself, etc. Problems also occur in terms of texture.

  Furthermore, when the viscosity of the center fat / oil is 100 ° C. or less and 100 P (poise) or more, the center fat / oil can be contained without easily leaking into the center of the soft candy. And when the viscosity of the said center fat becomes 20 degreeC or more, it becomes 100P (poise) or less, and can enjoy the center fat with fluidity at the time of eating.

  Furthermore, it is also a preferable aspect to contain sugar alcohol having endothermic properties in addition to liquid fats and oils. Any sugar alcohol may be used as long as it has endothermic properties. For example, xylitol, erythritol, mannitol, sorbitol and the like can be mentioned. These sugar alcohols can be blended in a form dispersed in liquid oil. When liquid fats and oils containing such a sugar alcohol are chewed in the mouth, a cool feeling can be felt and a change in texture can be further enjoyed. The sugar alcohol can be added at a level that does not impair the fluidity of the liquid fat. More preferably, it is 5-60 weight% with respect to liquid fats, More preferably, it is 25-40 weight%.

  Furthermore, in addition to liquid fats and oils, other sugars, sweeteners, flavors, coloring agents, acidulants, vitamins, calcium agents, protein agents, salts, spices, fruit juices, animal and plant extracts and compounds thereof, processed gelatin products, animals and plants A dried product, a processed product thereof, a processed product of thickening polysaccharide, and the like can be added to form a center. By adding a fragrance to the liquid oil, the taste of the center can be improved. Moreover, it can be set as the soft candy which exhibits the flavor like fruit juice itself by disperse | distributing acidulants, such as a fragrance | flavor and a citric acid, to the said center fats and oils. Furthermore, fun can be added by adding a colorant to the center.

It is desirable that the moisture value of the liquid fat preparation as the center as described above is 10% by weight or less.
If the moisture value exceeds 10% by weight, moisture migration occurs in the soft candy dough, which may cause quality problems such as stickiness on the surface of the soft candy.

  Moreover, in this invention, it can also be set as the aspect which the gummi which has gelatin as a main component intervenes between soft candy dough and the liquid fats and oils of a center. The gummy can be any gummy as long as it is obtained by a conventional method. For example, as gelatin which is the main ingredient of gummy, gelatin types such as pork origin, cattle origin, fish origin and the like can be used. Further, as other components, proteins having gelling ability and thickening polysaccharides can be used. In addition to gelatin, proteins having gelling ability include milk proteins. As the thickening polysaccharide, carrageenan, agar, pectin, guar gum, locust bean gum, gum arabic, tamarind gum, tara gum, konjac mannan, gellan gum, xanthan gum and the like can be used. In addition, it is also possible to use commonly used additives such as fragrances, colorants, acidulants, and food raw materials such as fruit juice in some cases.

  EXAMPLES Next, although an Example demonstrates this invention in detail, this invention is not restrict | limited at all by these Examples. In the description of Examples, “%” represents “% by weight” and “parts” represents “parts by weight” unless otherwise specified.

Example 1
First, the liquid oil inserted into the center was adjusted as follows. Coconard MT (manufactured by Kao Corporation) 72 parts, Chariot NT (manufactured by ADEKA Corporation) 18 parts, finely pulverized citric acid 9.7 parts, fragrance 0.2 parts, and coloring agent 0.1 parts are mixed thoroughly. A liquid oil was obtained.
On the other hand, 30 parts of sugar, 45.2 parts of starch syrup, 7 parts of vegetable oil and fat, and 0.5 parts of emulsifier were boiled to 5% with a vacuum cooker. Subsequently, 2.4 parts of gelatin, 0.7 part of acidulant, and 0.4 part of flavor were mixed with a pressure mixer. Further, 6.7 parts of fondant was mixed with a kneader and then aged overnight to obtain a soft candy dough.
20 parts of the center liquid oil / fat was inserted into 80 parts of the soft candy dough, made into a rope shape, and stamped into a 4 g spherical shape. When chewed, the center popped out in the mouth, and the soft candy of the present invention was obtained, which was surprisingly sour.

(Example 2)
In Example 1, it is possible to use a liquid oil for a center having a milk taste, and it is an example showing that caramel can be used instead of soft candy.
First, the liquid oil inserted into the center was adjusted as follows. For center, 72 parts of Coconut MT (Kao Corporation), 18 parts of Chariot NT (ADEKA Corporation), 9.6 parts of finely pulverized milk powder, 0.3 part of fragrance and 0.1 part of sweetener are mixed thoroughly. A liquid oil was obtained.
On the other hand, 17 parts of sugar, 38 parts of starch syrup, 2 parts of reduced starch syrup, 38 parts of condensed milk, 1 part of cacao butter, 2 parts of butter, 0.2 part of salt, 1.8 parts of powdered milk and 15 parts of water are vacuumed. Boiled to 7% with a cooker. Next, the boiled caramel was transferred to a kneader, and after adding 1 part of fondant and kneading, it was aged overnight in a heat-reserving chamber at 60 ° C. The caramel dough taken out from the heat insulation was kneaded again with a kneader to obtain a caramel dough.
In the same manner as in Example 1, the caramel dough and the adjusted liquid oil for center were combined and molded into a 4 g spherical shape. I got a caramel from the center where I could feel the milk.

(Example 3)
First, liquid oil inserted into the center was adjusted as follows. Coconut MT (manufactured by Kao Corporation) 67.3 parts, Econa SP-35 (manufactured by Kao Corporation) 16.8 parts, finely pulverized citric acid 1.3 parts, finely pulverized vitamin C 14.3 parts, flavor 0. Three parts were mixed well to obtain a center liquid oil.
On the other hand, after obtaining a soft candy dough in the same manner as in Example 1, 4 g of vitamin C-containing soft candy was obtained in the same manner as in Example 1. When I chewed, the center popped out in my mouth, and I was able to feel that I had even more vitamin C by feeling a surprisingly sour taste. It was an attractive soft candy with excellent palatability even in that vitamin C could be enjoyed happily.

Example 4
A soft candy was obtained in the same manner as in Example 1 except that the temperature of the center liquid fat was adjusted to 9 ° C. and the viscosity to 800 P (poise). Many centers could be easily inserted by setting the viscosity to 800 P (poise). At that time, the soft candy part was 60 parts and the center liquid fat was 40 parts. Moreover, although the said center liquid oil and fat had moderate viscosity at the time of insertion, if it was 15 degreeC or more which is the temperature at the time of eating, it was fluid enough. In addition, when the obtained soft candy was chewed, the center popped out in the mouth, and it was an attractive soft candy that had both a good taste and a good taste.

(Example 5)
In Example 1, gummi is interposed between the center fat and oil and the soft candy.
Gummy was prepared as follows. That is, 34 parts of sugar, 45 parts of starch syrup, 11 parts of gelatin and 4.5 parts of gum arabic were heated and dissolved, and then concentrated under reduced pressure. A small amount of lemon juice (5 parts), acidulant (0.4 parts), fragrance and colorant were added thereto to make it uniform.
The gummy prepared as described above was molded using a wrapping machine so that the gummy was interposed between the soft candy dough and the center liquid oil. The wrapping machine used was a wrapping machine capable of triple wrapping in which the nozzle portion was composed of three concentric circles. Using the wrapping machine, the soft candy dough was molded at 50% by weight, gummy at 25% by weight, and the center liquid oil / fat at 25% by weight. The soft candy obtained after molding makes it possible to enjoy the elasticity and taste peculiar to gummy in addition to the texture of the liquid oil and fat for the center and the texture of the soft candy, and more effectively ooze out the center oil and fat. A soft candy that can be prevented was obtained.

(Example 6)
First, the liquid oil inserted into the center was adjusted as follows. 63.5 parts of Coconut MT (manufactured by Kao Corporation), 13.5 parts of Econa SP-35 (manufactured by Kao Corporation), 22.7 parts of finely pulverized xylitol, and 0.3 part of fragrance are thoroughly mixed and used for the center. A liquid oil was obtained. The obtained liquid oil for center was molded by the same method as in Example 5 to obtain a soft candy in which gummy was interposed between the soft candy dough and the liquid oil for center. The soft candy obtained after molding makes it possible to enjoy the elasticity and taste peculiar to gummy in addition to the texture of the liquid oil and fat for the center and the texture of the soft candy, and more effectively ooze out the center oil and fat. It was a soft candy that was able to be prevented, and was excellent in palatability so that a cool feeling could be felt in the mouth when chewed.

  Moreover, all the soft candy obtained in Examples 1-6 was an easy-to-eat soft candy that hardly felt toothing.

Claims (4)

A soft candy containing a center formed by coating a liquid center with a soft candy dough containing one or more saccharides and fats and oils and further containing gelatin or fondant, the center containing 10 wt% to 60 wt%, Soft candy characterized in that the main component of the center is liquid oil.
  The soft candy according to claim 1, wherein the liquid fat has a viscosity of 100 P (poise) or higher at a temperature of 10 ° C. or lower, and 100 P (poise) or lower when the temperature is 20 ° C. or higher.   The soft candy according to claim 1 or 2, wherein a gummy mainly composed of gelatin is interposed between the liquid center and the soft candy dough.   The sugar candy which has endothermic property in the said liquid fats and oils is contained, The soft candy in any one of Claims 1-3 characterized by the above-mentioned.