JP4695471B2 - Soft candy and method for producing the same - Google Patents
Soft candy and method for producing the same Download PDFInfo
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- JP4695471B2 JP4695471B2 JP2005270430A JP2005270430A JP4695471B2 JP 4695471 B2 JP4695471 B2 JP 4695471B2 JP 2005270430 A JP2005270430 A JP 2005270430A JP 2005270430 A JP2005270430 A JP 2005270430A JP 4695471 B2 JP4695471 B2 JP 4695471B2
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- 235000009508 confectionery Nutrition 0.000 title claims description 54
- 238000004519 manufacturing process Methods 0.000 title claims description 20
- 229940100486 rice starch Drugs 0.000 claims description 49
- 235000000346 sugar Nutrition 0.000 claims description 42
- 239000002994 raw material Substances 0.000 claims description 31
- 150000001720 carbohydrates Chemical class 0.000 claims description 21
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 claims description 20
- 238000009835 boiling Methods 0.000 claims description 14
- 229920000159 gelatin Polymers 0.000 claims description 12
- 108010010803 Gelatin Proteins 0.000 claims description 11
- 235000019322 gelatine Nutrition 0.000 claims description 11
- 235000011852 gelatine desserts Nutrition 0.000 claims description 11
- 229910000147 aluminium phosphate Inorganic materials 0.000 claims description 10
- 239000003925 fat Substances 0.000 claims description 10
- 239000004615 ingredient Substances 0.000 claims description 5
- 239000002075 main ingredient Substances 0.000 claims description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 24
- 229920002472 Starch Polymers 0.000 description 23
- 235000019698 starch Nutrition 0.000 description 22
- 239000000203 mixture Substances 0.000 description 21
- 239000008107 starch Substances 0.000 description 21
- 239000000243 solution Substances 0.000 description 18
- 238000003756 stirring Methods 0.000 description 14
- 238000009472 formulation Methods 0.000 description 10
- 235000019197 fats Nutrition 0.000 description 9
- 235000020357 syrup Nutrition 0.000 description 8
- 239000006188 syrup Substances 0.000 description 8
- 239000008273 gelatin Substances 0.000 description 7
- 239000000463 material Substances 0.000 description 7
- 238000002156 mixing Methods 0.000 description 7
- 230000008961 swelling Effects 0.000 description 7
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 6
- 238000000034 method Methods 0.000 description 6
- 239000003921 oil Substances 0.000 description 5
- 235000019198 oils Nutrition 0.000 description 5
- 239000007787 solid Substances 0.000 description 5
- 238000004132 cross linking Methods 0.000 description 4
- 238000011156 evaluation Methods 0.000 description 4
- 235000021552 granulated sugar Nutrition 0.000 description 4
- 238000000926 separation method Methods 0.000 description 4
- 238000004904 shortening Methods 0.000 description 4
- 229930091371 Fructose Natural products 0.000 description 3
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 3
- 239000005715 Fructose Substances 0.000 description 3
- 241000209094 Oryza Species 0.000 description 3
- 235000007164 Oryza sativa Nutrition 0.000 description 3
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- 150000002148 esters Chemical class 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 3
- 239000008187 granular material Substances 0.000 description 3
- 235000009566 rice Nutrition 0.000 description 3
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- QAOWNCQODCNURD-UHFFFAOYSA-N Sulfuric acid Chemical compound OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 description 2
- 235000015165 citric acid Nutrition 0.000 description 2
- 229910052802 copper Inorganic materials 0.000 description 2
- 239000010949 copper Substances 0.000 description 2
- 239000003995 emulsifying agent Substances 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- XHXFXVLFKHQFAL-UHFFFAOYSA-N phosphoryl trichloride Chemical compound ClP(Cl)(Cl)=O XHXFXVLFKHQFAL-UHFFFAOYSA-N 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 150000008163 sugars Chemical class 0.000 description 2
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 description 1
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- SERLAGPUMNYUCK-DCUALPFSSA-N 1-O-alpha-D-glucopyranosyl-D-mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O SERLAGPUMNYUCK-DCUALPFSSA-N 0.000 description 1
- 244000144730 Amygdalus persica Species 0.000 description 1
- 241001391944 Commicarpus scandens Species 0.000 description 1
- 229920002261 Corn starch Polymers 0.000 description 1
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 1
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 1
- 239000004386 Erythritol Substances 0.000 description 1
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 description 1
- 240000003183 Manihot esculenta Species 0.000 description 1
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 1
- 235000019482 Palm oil Nutrition 0.000 description 1
- 235000006040 Prunus persica var persica Nutrition 0.000 description 1
- PMZURENOXWZQFD-UHFFFAOYSA-L Sodium Sulfate Chemical compound [Na+].[Na+].[O-]S([O-])(=O)=O PMZURENOXWZQFD-UHFFFAOYSA-L 0.000 description 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 description 1
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 239000012752 auxiliary agent Substances 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000003240 coconut oil Substances 0.000 description 1
- 235000019864 coconut oil Nutrition 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 239000003431 cross linking reagent Substances 0.000 description 1
- AZSFNUJOCKMOGB-UHFFFAOYSA-K cyclotriphosphate(3-) Chemical compound [O-]P1(=O)OP([O-])(=O)OP([O-])(=O)O1 AZSFNUJOCKMOGB-UHFFFAOYSA-K 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 235000013804 distarch phosphate Nutrition 0.000 description 1
- 235000019414 erythritol Nutrition 0.000 description 1
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 description 1
- 229940009714 erythritol Drugs 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 238000009775 high-speed stirring Methods 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 239000000845 maltitol Substances 0.000 description 1
- 235000010449 maltitol Nutrition 0.000 description 1
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 description 1
- 229940035436 maltitol Drugs 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000014593 oils and fats Nutrition 0.000 description 1
- 239000002540 palm oil Substances 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 229920001592 potato starch Polymers 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 229910052938 sodium sulfate Inorganic materials 0.000 description 1
- 235000011152 sodium sulphate Nutrition 0.000 description 1
- UGTZMIPZNRIWHX-UHFFFAOYSA-K sodium trimetaphosphate Chemical compound [Na+].[Na+].[Na+].[O-]P1(=O)OP([O-])(=O)OP([O-])(=O)O1 UGTZMIPZNRIWHX-UHFFFAOYSA-K 0.000 description 1
- 239000000600 sorbitol Substances 0.000 description 1
- 229960002920 sorbitol Drugs 0.000 description 1
- 235000010356 sorbitol Nutrition 0.000 description 1
- 150000005846 sugar alcohols Chemical class 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 229940100445 wheat starch Drugs 0.000 description 1
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- Confectionery (AREA)
Description
本発明は、新規な食感を有するソフトキャンディ及びその製造方法に関する。 The present invention relates to a soft candy having a novel texture and a method for producing the same.
キャンディ類は、水分含量が５質量％以下のハードキャンディ類と、５〜２０質量％のソフトキャンディ類に大別することが出来る。前者は硬質であるのに対し、後者は軟質であることが特徴である。両者とも主原料に砂糖、水飴等の糖質を用いる。さらにソフトキャンディ類は、副原料の種類、水分含量を変えることで、種々のものが製造されている。特に副原料に油脂とゼラチンを使用し、さらに気泡を含有させたソフトキャンディは、その独特の食感により、長年多くの消費者に慣れ親しまれてきた。
しかしながら、このようなソフトキャンディが出現してからかなりの年月が経ち、また消費者の嗜好の多様化により、新規な食感を有するものが望まれている。
特許文献１には、果糖と分岐デキストリンを主原料とする果糖キャンディが開示されている。これは果糖以外の糖類を使用しない、低甘味、低吸湿性でエネルギー効率の良いキャンディであるとされている。また、特許文献２には、糖原料の一部としてトレハロースを用いることを特徴とするキャンディの製造方法が記載されている。この方法で得られるキャンディは、食感、歯離れに優れ、低甘味でクリアな味を有し、香り立ちが良く、透明感があり、製造時の型離れが良いとされている。
しかしながら、特定の澱粉とソフトキャンディの食感との関係については、いずれの文献にも開示されていない。
Candy can be roughly classified into hard candy having a water content of 5% by mass or less and soft candy having 5 to 20% by mass. The former is hard, while the latter is soft. Both use sugars such as sugar and starch syrup as the main ingredients. Furthermore, various kinds of soft candy are manufactured by changing the kind of auxiliary material and the water content. In particular, soft candy using fats and gelatin as auxiliary materials and further containing bubbles has been used by many consumers for many years due to its unique texture.
However, it has been quite a long time since the appearance of such soft candy, and those having a new texture are desired due to the diversification of consumer preferences.
Patent Document 1 discloses a fructose candy mainly composed of fructose and a branched dextrin. This is a low-sweetness, low-hygroscopic, energy-efficient candy that does not use sugars other than fructose. Patent Document 2 describes a method for producing candy characterized by using trehalose as part of a sugar raw material. The candy obtained by this method is excellent in texture and separation of teeth, has a low sweetness and clear taste, has a good fragrance, has a clear feeling, and has good mold release during production.
However, the relationship between the specific starch and the texture of soft candy is not disclosed in any document.
本発明はこのような事情に鑑みてなされたものであって、その目的とするところは、糖質を主原料とし、油脂およびゼラチンを副原料として含む気泡含有ソフトキャンディに、歯切れ及び歯離れの良い新規な食感を付与することにある。 The present invention has been made in view of such circumstances, and the object of the present invention is to provide a bubble-containing soft candy containing saccharides as a main raw material and fats and gelatins as auxiliary raw materials. It is to give a good new texture.
本発明者らは、新規な食感を有するソフトキャンディについて鋭意検討の結果、糖質を主原料とし、油脂およびゼラチンを副原料として含む気泡含有ソフトキャンディにおいて、糖質原料の一部に米澱粉を用いることで、歯切れ及び歯離れのよい新規な食感を付与することが出来ることを見出した。また、リン酸架橋米澱粉を使用することで、澱粉の膨潤の影響を受けることなくさらに容易にソフトキャンディの製造が可能であることを見出した。本発明は、これらの知見に基づいて達成された。
すなわち、本発明は、以下に示す気泡含有ソフトキャンディ及びその製造方法を提供する。
１．糖質を主原料とし、油脂及びゼラチンを副原料として含む気泡含有ソフトキャンディにおいて、糖質原料の一部が米澱粉を含むことを特徴とするソフトキャンディ。
２．米澱粉が架橋澱粉である上記１に記載のソフトキャンディ。
３．糖質原料に対する米澱粉の質量比率が０．１１〜０．４１である上記１又は２記載のソフトキャンディ。
４．主原料糖質を煮詰める工程を含む上記１〜３のいずれか１項に記載のソフトキャンディの製造方法において、主原料糖質を煮詰める工程の前工程において米澱粉を添加する事を特徴とする方法。
As a result of intensive studies on a soft candy having a new texture, the present inventors have made rice starch as part of the saccharide raw material in a bubble-containing soft candy containing saccharides as a main raw material and fats and gelatins as auxiliary raw materials. It was found that a new texture with good crispness and tooth separation can be imparted by using. It was also found that by using phosphoric acid crosslinked rice starch, soft candy can be produced more easily without being affected by the swelling of starch. The present invention has been achieved based on these findings.
That is, this invention provides the bubble containing soft candy shown below and its manufacturing method.
1. A soft candy characterized in that, in a bubble-containing soft candy comprising a saccharide as a main ingredient and fats and oils as auxiliary ingredients, a part of the saccharide ingredient comprises rice starch.
2. 2. The soft candy according to 1 above, wherein the rice starch is a crosslinked starch.
3. The soft candy according to 1 or 2 above, wherein the mass ratio of the rice starch to the saccharide raw material is 0.11 to 0.41.
4). 4. The method for producing a soft candy according to any one of 1 to 3 including a step of boiling a main raw material sugar, wherein rice starch is added in a step preceding the step of boiling the main raw material sugar. .
本発明によれば、従来にない歯切れ及び歯離れの良い食感を有するソフトキャンディ及びその製造方法を提供することができるので、キャンディ分野における新たな市場の開拓が期待できる。 According to the present invention, it is possible to provide a soft candy that has an unprecedented crispness and a good mouthfeel and a method for producing the same, and therefore, a new market in the candy field can be expected.
本発明に使用する糖質、油脂およびゼラチンは、一般的なソフトキャンディの製造に用いるものを使用することが出来る。例えば、ソフトキャンディの主原料である糖質原料の代表としては、砂糖、水飴が挙げられる。また必要に応じて、パラチニット、マルチトール、エリスリトール、ソルビトール、還元水飴等の糖アルコールを用いることも出来る。
副原料として使用する油脂としては、硬化ヤシ油、硬化パーム油、ショートニング等が挙げられる。ゼラチンとしては、望まれるソフトキャンディの硬さに応じて、適当なゼリー強度のものを選定することが出来る。また、ゼラチン、油脂以外の副原料として、油脂を練りこむためにシュガーエステル等の乳化剤を使用することができる。さらに、目的の製品に応じて、クエン酸、リンゴ酸、酒石酸などの酸味料や、果汁、香料、色素等を用いることが出来る。また、ソフトキャンディの製造において副原料の混合攪拌の最終段階に、ソフトキャンディを適度に硬化させるために、少量の結晶性の糖質粉末を混合攪拌するのが一般的であり、これには粉砕した砂糖（粉糖）が広く用いられる。
As the sugar, fat and gelatin used in the present invention, those used for the production of general soft candy can be used. For example, typical sugar raw materials that are the main raw materials for soft candy include sugar and starch syrup. Moreover, sugar alcohols, such as a palatinit, maltitol, erythritol, sorbitol, a reduced starch syrup, can also be used as needed.
Examples of oils and fats used as auxiliary materials include hardened coconut oil, hardened palm oil, and shortening. As the gelatin, one having an appropriate jelly strength can be selected according to the desired hardness of the soft candy. Moreover, in order to knead fats and oils, auxiliary agents other than gelatin and fats and oils can use emulsifiers, such as sugar ester. Furthermore, depending on the target product, acidulants such as citric acid, malic acid and tartaric acid, fruit juices, fragrances, pigments and the like can be used. In addition, a small amount of crystalline sugar powder is generally mixed and stirred at the final stage of mixing and stirring of the auxiliary ingredients in the production of soft candy, in order to properly cure the soft candy. Sugar (powdered sugar) is widely used.
本発明のソフトキャンディは、糖質原料の一部に米澱粉を含むことを特徴とするが、ここでいう糖質原料とは、砂糖、水飴等の主原料としての糖質原料に加え、最終工程で混合攪拌する副原料としての粉糖を含むものとする。
本発明に用いる澱粉は米澱粉であることが好ましく、さらに好ましくはリン酸架橋処理した米澱粉（リン酸架橋米澱粉）である。しかしその由来は粳米、もち米のどちらでも良い。以下、その理由について説明する。
キャンディ類においては、食した際にざらつき感が無く滑らかな食感であることが望まれる。米澱粉の粒径は２〜５μｍであり、一般に使用されている馬鈴薯澱粉、小麦澱粉、とうもろこし澱粉、タピオカ澱粉等の食用澱粉と比較して小さく、キャンディ類に用いた場合、ざらつきが無く滑らかな食感となる。
また、本発明に使用する米澱粉は、ソフトキャンディ中で可能な限り膨潤していない状態にあることが重要である。一般に加工していない澱粉は、十分な水を加えて加熱すると、加熱時間を経て、澱粉粒は吸水して膨潤する。ソフトキャンディ中において米澱粉が膨潤すれば、粒径は２〜５μｍを超えて大きくなるため、食した際にざらつき感が現れ滑らかな食感が失われてしまう。また、糖液の煮詰め工程中に米澱粉が膨潤すれば、煮詰め糖液の粘度が著しく上昇し、その結果、目的の水分まで煮詰める前に焦げ付き、また目的の水分まで煮詰めることができても、煮詰められた糖液の粘度が高すぎ、その後の副原料との混合攪拌が出来ないという問題が生じる。
The soft candy of the present invention is characterized by containing rice starch as part of a saccharide raw material. Here, the saccharide raw material refers to a saccharide raw material as a main raw material such as sugar and starch syrup, and finally It shall contain powdered sugar as an auxiliary material mixed and stirred in the process.
The starch used in the present invention is preferably rice starch, more preferably rice starch that has been subjected to phosphoric acid crosslinking treatment (phosphoric acid crosslinked rice starch). However, the origin can be either sticky rice or glutinous rice. The reason will be described below.
In candy, it is desired that there is no rough feeling when eating, and that it is smooth texture. The grain size of rice starch is 2-5 μm, which is small compared to edible starches such as potato starch, wheat starch, corn starch, tapioca starch, etc. that are commonly used, and smooth when used for candy. It becomes a texture.
In addition, it is important that the rice starch used in the present invention is not swelled as much as possible in the soft candy. In general, when unprocessed starch is heated by adding sufficient water, the starch granules absorb water and swell after a heating time. If the rice starch swells in the soft candy, the particle size becomes larger than 2 to 5 μm, so that a rough texture appears when eaten and the smooth texture is lost. Also, if the rice starch swells during the simmering process of the sugar solution, the viscosity of the simmered sugar solution will rise significantly, and as a result, even if it is scorched before simmering to the target moisture, and simmering to the target moisture, The viscosity of the boiled sugar solution is too high, and there arises a problem that it cannot be mixed and stirred with the auxiliary materials thereafter.
ソフトキャンディ中の米澱粉の膨潤を抑制する方法としては、煮詰め前の米澱粉を含む糖液の混合液の水分を、糖液の煮詰め中に米澱粉が吸水しない程度に、あらかじめ少なくしておく方法が挙げられる。しかしながら煮詰め前の糖液であっても作業性を考慮すると、ある程度の流動性が必要であり、水分は２０〜３０質量％とするのが一般的である。この場合、リン酸架橋処理した米澱粉を用いれば、煮詰め前の糖液の水分が２０〜３０質量％であっても、リン酸架橋米澱粉が吸水膨潤しにくいために、煮詰め糖液の粘度上昇が抑えられ、本発明の目的とする歯切れ及び歯離れのよい新規な食感のソフトキャンディが製造できる。
リン酸架橋米澱粉は市販のものを使用することができるが、できるだけ膨潤度の低い澱粉とするためには高架橋度の澱粉が好ましい。食品に使用されるリン酸架橋澱粉の製造には、主としてトリメタリン酸塩又はオキシ塩化リンが用いられる。前者の場合、澱粉粒が膨潤しない程度の加温状態で澱粉けん濁液に作用させる。後者の場合は室温で同様に作用させる。反応はいずれもアルカリ性下で進行する。架橋剤の濃度を調節することにより、所望の架橋度を有する架橋澱粉を製造することができる。
As a method of suppressing the swelling of rice starch in soft candy, the water content of the sugar solution containing rice starch before boiling is reduced in advance to such an extent that the rice starch does not absorb water during boiling of the sugar solution. A method is mentioned. However, even in the case of a sugar solution before boiling, in consideration of workability, a certain degree of fluidity is required, and the water content is generally 20 to 30% by mass. In this case, if the rice starch that has been subjected to phosphoric acid crosslinking treatment is used, even if the sugar liquid before boiling is 20-30% by mass, the phosphate-crosslinked rice starch is difficult to absorb and swell. The rise can be suppressed, and a novel soft candy having a good crispness and separation of teeth can be produced.
Commercially available phosphoric acid-crosslinked rice starch can be used, but starch having a high degree of crosslinking is preferable in order to obtain a starch having a low degree of swelling as much as possible. Trimetaphosphate or phosphorus oxychloride is mainly used for the production of phosphate cross-linked starch used in foods. In the former case, the starch suspension is allowed to act in a heated state that does not swell the starch granules. In the latter case, the same action is performed at room temperature. All the reactions proceed under alkaline conditions. By adjusting the concentration of the crosslinking agent, a crosslinked starch having a desired degree of crosslinking can be produced.
米澱粉の配合量は、目的とする食感の程度によって、自由に調整することが出来るが、糖質原料に対して好ましくは０．１１〜０．４１、より好ましくは０．１７〜０．４１の質量比率であることが望ましい。０．１１より少ないと、米澱粉を用いない従来のソフトキャンディと比べて食感の向上が少なく、０．４１より多いと大量の澱粉粒の存在によって煮詰め糖液の粘度が増加し、これは米澱粉の膨潤抑制によっても解消されず、ソフトキャンディの製造が困難になる。
さらに、本発明に使用する米澱粉は、煮詰め前の糖液に添加することが望ましい。米澱粉の膨潤による煮詰め糖液の粘度上昇を回避するために、煮詰め後のゼラチン、油脂等の副原料を添加混合する際に添加した場合、攪拌により澱粉が飛散し、攪拌中の煮詰め糖液の温度の低下につれて煮詰め糖液の粘度は上昇するため、十分な混合攪拌が難しい。
The blending amount of rice starch can be freely adjusted according to the desired degree of texture, but is preferably 0.11 to 0.41, more preferably 0.17 to 0.00 with respect to the saccharide raw material. A mass ratio of 41 is desirable. If it is less than 0.11, there is less improvement in texture compared to conventional soft candy without using rice starch, and if it is more than 0.41, the viscosity of the boiled sugar solution increases due to the presence of a large amount of starch granules. Even if the swelling of rice starch is suppressed, the soft candy is difficult to produce.
Furthermore, it is desirable to add the rice starch used in the present invention to the sugar solution before boiling. In order to avoid an increase in the viscosity of the boiled sugar solution due to the swelling of rice starch, when added when mixing auxiliary ingredients such as gelatin and oil after boiled, starch is scattered by stirring, and the boiled sugar solution being stirred Since the viscosity of the boiled sugar solution increases as the temperature decreases, sufficient mixing and stirring is difficult.
本発明のソフトキャンディは、例えば以下の方法で製造することができる。すなわち、主原料の砂糖、水飴及び米澱粉を所定の配合に従って配合し、水分を１５〜３０質量％に調整した後、銅鍋中で１１０〜１３０℃に達するまで加熱撹拌して所定の水分濃度（例えば、８５〜９５質量％）まで煮詰める。次いでこれを縦型ミキサーに移し、加熱溶解したゼラチン溶液（例えば、２５〜５０質量％水溶液）を糖質原料１００質量部（乾燥質量、以下同じ）に対して３．８〜７．６質量部加えて８０〜９５℃で１〜６分撹拌した後、油脂（糖質原料１００質量部に対して５〜２０質量部）及び乳化剤（糖質原料１００質量部に対して０．１〜０．５質量部）を加えてさらに６０〜８０℃で０.５〜２分撹拌する。必要に応じて酸味料、香料及び粉糖（糖質原料１００質量部に対して２〜５質量部）などを加えて５０〜８０℃で０．５〜２分撹拌した後、ミキサーから取り出して５〜３０℃で冷却固化しつつ適当な厚さの板状成型物とする。これを適当な大きさに切断すれば所望のソフトキャンディが得られる。 The soft candy of this invention can be manufactured, for example with the following method. That is, the main ingredients of sugar, starch syrup and rice starch are blended according to a predetermined composition, and after adjusting the water content to 15-30% by mass, the mixture is heated and stirred in a copper pan until it reaches 110-130 ° C. Boil down to (for example, 85-95% by mass). Next, this was transferred to a vertical mixer, and the gelatin solution (for example, 25 to 50% by mass aqueous solution) dissolved by heating was 3.8 to 7.6 parts by mass with respect to 100 parts by mass of the saccharide raw material (dry mass, hereinafter the same). In addition, after stirring at 80 to 95 ° C. for 1 to 6 minutes, oil and fat (5 to 20 parts by mass with respect to 100 parts by mass of the saccharide raw material) and emulsifier (0.1 to 0.1 parts with respect to 100 parts by mass of the saccharide raw material). 5 parts by mass) and further stirred at 60-80 ° C. for 0.5-2 minutes. Add acidulant, fragrance, and powdered sugar (2-5 parts by mass with respect to 100 parts by mass of the saccharide raw material) as necessary and stir at 50-80 ° C for 0.5-2 minutes, then remove from the mixer. While cooling and solidifying at 5 to 30 ° C., a plate-like molded product having an appropriate thickness is obtained. If this is cut into an appropriate size, a desired soft candy can be obtained.
次に、本発明を以下の実施例を用いて具体的に説明する。本発明はこれらの実施例に限定されるものではない。
実施例１
表１の配合に従って、煮詰め前の糖液を調製した。最終的にソフトキャンディ中の水飴とグラニュー糖、及びその後の工程にて添加する粉糖の固形分合計量に対する米澱粉の乾燥質量の比率が０．０５〜０．５１となるように設定し、必要に応じて水を加えて水分が１６．７質量％（固形分４４０．０ｇ、水分８８．２ｇ）になるように調整した（配合１〜７）。また、対照として、米澱粉を加えずに水飴とグラニュー糖を混合し、必要に応じて水を加えて水分が１６．７質量％（固形分４４０．０ｇ、水分８８．２ｇ）になるように調整した（対照１）。なお、グラニュー糖と米澱粉は予め粉体混合した。また、米澱粉は、粳米を原料とする市販の非架橋米澱粉（姫粉）を用いた。各配合例５２８．２ｇを容量９００ｍｌの銅鍋にて攪拌しながら、重量が４７８．３ｇ（水分８．０質量％）になるまで煮詰めた。
Next, the present invention will be specifically described with reference to the following examples. The present invention is not limited to these examples.
Example 1
According to the composition shown in Table 1, a sugar solution before boiling was prepared. Finally, the ratio of the dry weight of rice starch to the total amount of solid content of starch syrup and granulated sugar in soft candy, and the powdered sugar added in the subsequent step is set to 0.05 to 0.51, Water was added as necessary to adjust the water content to 16.7% by mass (solid content 440.0 g, water content 88.2 g) (Formulations 1 to 7). As a control, syrup and granulated sugar are mixed without adding rice starch, and water is added as necessary so that the water content becomes 16.7% by mass (solid content 440.0 g, water content 88.2 g). Adjusted (Control 1). The granulated sugar and rice starch were previously mixed with powder. The rice starch used was commercially available non-crosslinked rice starch (himeme flour) made from glutinous rice. While stirring 528.2 g of each formulation example in a copper pan having a capacity of 900 ml, the mixture was boiled until the weight became 478.3 g (water content 8.0 mass%).
このようにして煮詰めた濃縮液４７８．３ｇのうち、４１４．０ｇを縦型ミキサー容器に量り採り、表２の配合に従って副原料を加えた。あらかじめ所定の水を加えて加熱溶解したゼラチンを加えて、縦型ミキサー（ＨＯＢＡＲＴ社製Ｎ５０型）で約４分間高速攪拌（撹拌速度３）した後、ショートニングとシュガーエステルを加えてショートニングが十分に馴染むまで約１分間低速攪拌（撹拌速度１）した。さらにクエン酸溶液を加えて約３０秒間低速攪拌した後、粉糖とピーチフレーバー、色素を加えて約１分間低速攪拌した。これをミキサーから取り出し、３０分間室温にて冷却した後、重量３ｋｇの鉄板を載せて１２時間静置し、厚み１５ｍｍの板状の成型物を得た。これを縦２５ｍｍ、横１５ｍｍに包丁でカットし、最終的に糖質、油脂およびゼラチンを含み、気泡を含有し、米澱粉を含まない対照１と、米澱粉を糖質原料に対して０．０５〜０．４１の比率で含む配合１〜６を得た。米澱粉を糖質原料に対して０．５１の比率で含む配合７は、煮詰め中の糖液の粘度が著しく高いため、水分８．０質量％まで煮詰めることが出来ず、ソフトキャンディが製造出来なかった。 Of the 478.3 g of the concentrated liquid boiled in this way, 414.0 g was weighed into a vertical mixer container, and the auxiliary materials were added according to the composition shown in Table 2. Add gelatin in advance and dissolve in heat, add high-speed stirring (stirring speed 3) for about 4 minutes with a vertical mixer (HOBART N50 type), and then add shortening and sugar ester to make the shortening sufficiently The mixture was stirred at a low speed (stirring speed: 1) for about 1 minute until it became familiar. Further, a citric acid solution was added and stirred at a low speed for about 30 seconds, and then powdered sugar, peach flavor, and a dye were added, and the mixture was stirred at a low speed for about 1 minute. This was taken out from the mixer and cooled at room temperature for 30 minutes, and then an iron plate having a weight of 3 kg was placed thereon and allowed to stand for 12 hours to obtain a plate-like molded product having a thickness of 15 mm. This was cut with a kitchen knife in a length of 25 mm and a width of 15 mm, and finally it contained sugar, fats and gelatins, contained bubbles, did not contain rice starch, and the rice starch was reduced to 0. Formulations 1 to 6 containing in a ratio of 05 to 0.41 were obtained. Formulation 7 containing rice starch in a ratio of 0.51 to the saccharide raw material has a remarkably high viscosity of the sugar solution being boiled, so it cannot be boiled down to a water content of 8.0% by mass and can produce soft candy. There wasn't.
＊３：雪印乳業（株）製 ショートニング
＊４：三菱化成(株)製 シュガーエステルＳ−７７０
* 3: Shortening made by Snow Brand Milk Industry Co., Ltd. * 4: Sugar ester S-770, produced by Mitsubishi Kasei Co., Ltd.
これらのソフトキャンディの製造適性及び食感を、以下の基準により評価した。
製造適性の評価基準：
○；水分８．０質量％まで煮詰めたものの粘度が対照品と同程度かわずかに高く、対照品と同じ程度にソフトキャンディを製造できる。
△；水分８．０質量％まで煮詰めたものの粘度が対照品よりも高いが、ソフトキャンディを製造できる。
×；水分８．０質量％まで煮詰めたものの粘度が対照品よりもかなり高く、その後の縦型ミキサーでの副原料との混合攪拌が困難となり、ソフトキャンディを製造できない。
なお、対照品と同程度の粘度とは、手動で撹拌したときに容易に撹拌できる程度の粘度であり、対照品よりも高い粘度とは、同様に撹拌したときに容易ではないが撹拌可能な程度の粘度であり、対照品よりもかなり高い粘度とは、同様に撹拌したときに撹拌が困難な程度の粘度である。
The production suitability and texture of these soft candy were evaluated according to the following criteria.
Evaluation criteria for manufacturing aptitude:
◯: The viscosity of the product boiled to 8.0% by mass is the same as or slightly higher than that of the control product, and soft candy can be produced to the same level as the control product.
Δ: Although the viscosity of the product boiled down to a water content of 8.0% by mass is higher than that of the control product, a soft candy can be produced.
X: The viscosity of the product boiled down to 8.0% by mass is considerably higher than that of the control product, and subsequent mixing and stirring with the auxiliary material in the vertical mixer becomes difficult, so that soft candy cannot be produced.
The viscosity comparable to that of the control product is a viscosity that can be easily stirred when manually stirring, and the viscosity higher than that of the control product is not easy when stirring, but can be stirred. Viscosity that is considerably higher than that of the control product is a viscosity that is difficult to stir when similarly stirred.
食感の評価基準：
１０名のパネラーが製造後１日目のソフトキャンディを試食し、歯切れ及び歯離れ食感の良さの順位付けを行った。対照品を０とし、各パネラーが食感の良さの順に加点して順位付けをし、それらを平均して順位を決定した（すなわち、数値の大きいほうが順位が高いことを示す）。ここで歯切れとは、咀嚼したときの対象物が破断し易い程度のことであり、歯離れとは、咀嚼したときの対象物が歯に付着しにくい程度のことである。
上記基準によって評価した結果、糖質原料に対する米澱粉の比率を高めることにより、歯切れ及び歯離れの良い食感は増強された。
一方、製造適性は、煮詰め前の水分含量を通常よりも低く設定したために、配合７を除いて維持された(表３)。
Evaluation criteria for texture:
Ten panelists sampled soft candy on the first day after production, and ranked the quality of the crispness and crisp texture. The control product was set to 0, and each panelist added a ranking in the order of good texture, and averaged them to determine the ranking (that is, the higher the numerical value, the higher the ranking). Here, the term “tooth break” means that the object is easy to break when chewed, and the term “tooth separation” means that the object when chewed is difficult to adhere to the tooth.
As a result of the evaluation based on the above criteria, the texture of good crispness and tooth release was enhanced by increasing the ratio of rice starch to saccharide raw material.
On the other hand, the suitability for production was maintained except for Formulation 7 because the water content before boiling was set lower than usual (Table 3).
実施例２
原料配合及び製造は実施例１と同じで、煮詰め前の水分が３０．０質量％である点においてのみ実施例１（水分１６．７質量％）と異なり、最終的に非架橋米澱粉の固形分比率が、糖質原料に対してそれぞれ０．０５〜０．５１の範囲にある配合８〜１４及び対照２を調製した。実施例１と同じ製造工程を経て対照２及び配合８のソフトキャンディを得た。製造適性及び食感は実施例１と同様に評価した。また、配合９〜１４は煮詰め中の糖液粘度が高すぎて水分８．０質量％まで濃縮することができず、ソフトキャンディを製造することができなかった(表４)。これは煮詰め前の水分含量を通常の３０％に設定したために、米澱粉の膨潤が顕著となったためと考えられる。
Example 2
The raw material composition and production are the same as in Example 1, differing from Example 1 (moisture 16.7% by mass) only in that the moisture before boiling is 30.0% by mass, and finally solids of uncrosslinked rice starch Formulations 8 to 14 and Control 2 having a fraction ratio in the range of 0.05 to 0.51 with respect to the saccharide raw material were prepared. The soft candy of the control 2 and the mixing | blending 8 was obtained through the manufacturing process same as Example 1. FIG. Manufacturability and texture were evaluated in the same manner as in Example 1. Moreover, the blends 9-14 were too high in the viscosity of the sugar solution during boiling and could not be concentrated to a water content of 8.0% by mass, making it impossible to produce a soft candy (Table 4). This is presumably because the swelling of rice starch became remarkable because the water content before boiling was set to the usual 30%.
実施例３
水１５０部に硫酸ナトリウム２５部、米澱粉１００部を加えたスラリーに、攪拌下３質量％苛性ソーダ水溶液を加えてｐＨ１１．０〜１１．５に攪拌しながら、トリメタリン酸ソーダ５部を加え、４０℃で１８時間反応した後、硫酸で中和し、水洗、脱水、乾燥し、リン酸架橋米澱粉を得た。
Example 3
To a slurry obtained by adding 25 parts of sodium sulfate and 100 parts of rice starch to 150 parts of water, 5 parts of sodium trimetaphosphate was added while stirring to pH 11.0 to 11.5 by adding a 3 mass% aqueous sodium hydroxide solution with stirring. After reacting at ° C for 18 hours, the mixture was neutralized with sulfuric acid, washed with water, dehydrated and dried to obtain phosphoric acid crosslinked rice starch.
実施例４
米澱粉として実施例３で得たリン酸架橋米澱粉を用いた以外は、原料の配合及び製法は実施例２に従い、最終的にリン酸架橋米澱粉の固形分比率が、糖質原料に対してそれぞれ０．０５〜０．５１の範囲にある配合１５〜２１を調製した。その結果、リン酸架橋米澱粉を糖質原料に対して０．５１の比率で含む配合２１は、煮詰め中の糖液の粘度が著しく高いため、水分８．０質量％までの煮詰めが出来ず、ソフトキャンディが製造出来なかった。実施例１と同様の評価基準で製造適性及び食感を評価した結果、リン酸架橋米澱粉の添加比率の増加に対応して所望の食感が増強された。一方、製造適性に関しては配合２１を除けばいずれの配合も製造可能であった。これはリン酸架橋米澱粉が通常の水分含量においても膨潤が顕著に抑制されるためであると考えられる(表５)。
Example 4
Except for using the phosphoric acid cross-linked rice starch obtained in Example 3 as the rice starch, the composition and production method of the raw material were in accordance with Example 2, and the solid content ratio of the phosphoric acid cross-linked rice starch was finally based on the saccharide raw material. Formulations 15 to 21 in the range of 0.05 to 0.51 were prepared. As a result, Formulation 21 containing phosphoric acid-crosslinked rice starch in a ratio of 0.51 with respect to the saccharide raw material cannot be boiled to a water content of 8.0% by mass because the viscosity of the sugar solution being boiled is remarkably high. Soft candy could not be manufactured. As a result of evaluating the production suitability and texture according to the same evaluation criteria as in Example 1, the desired texture was enhanced corresponding to the increase in the addition ratio of phosphoric acid crosslinked rice starch. On the other hand, with respect to the production suitability, any formulation could be produced except for the formulation 21. This is considered to be because the swelling of phosphoric acid crosslinked rice starch is remarkably suppressed even at a normal water content (Table 5).
Claims (2)
糖質原料の一部がリン酸架橋米澱粉を含むこと、
糖質原料に対するリン酸架橋米澱粉の質量比率が０．１１〜０．４１であること
を特徴とするソフトキャンディ。 In bubble-containing soft candy containing sugar as the main ingredient and fats and gelatins as auxiliary ingredients,
That part of the saccharide raw material contains phosphate-crosslinked rice starch,
A soft candy characterized by having a mass ratio of phosphoric acid cross-linked rice starch to a saccharide raw material of 0.11 to 0.41 .
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| JP2008206512A (en) * | 2007-01-31 | 2008-09-11 | Asahi Food & Healthcare Ltd | Gumi candy and method for producing the same |
| JP5297903B2 (en) * | 2008-06-13 | 2013-09-25 | 三栄源エフ・エフ・アイ株式会社 | Whipped gummy candy |
| JP5363036B2 (en) * | 2008-06-17 | 2013-12-11 | 株式会社ロッテ | Candy and method for producing the same |
| JP5778385B2 (en) * | 2009-12-25 | 2015-09-16 | ユーハ味覚糖株式会社 | Gummy candy-like confectionery with tearable properties |
| JP5110102B2 (en) | 2010-02-25 | 2012-12-26 | ユーハ味覚糖株式会社 | Soft candy with gummy and method for producing the same |
| JP2013081432A (en) * | 2011-10-12 | 2013-05-09 | Matsutani Chem Ind Ltd | Gummi candy |
| JP2012050458A (en) * | 2011-11-04 | 2012-03-15 | Meiji Co Ltd | Confectionery having new texture, and method for producing the same |
| JP5895561B2 (en) * | 2012-01-31 | 2016-03-30 | ユーハ味覚糖株式会社 | Soft candy manufacturing method |
| KR20160000255A (en) * | 2014-06-24 | 2016-01-04 | 롯데제과주식회사 | Method for manufacturing Soft Chewing Candy and Soft Chewing candy manufactured by thereof |
| KR101870043B1 (en) * | 2016-11-11 | 2018-06-22 | 주식회사청우식품 | Method for manufacturing of Non-crystalline Candy |
| JP6993667B2 (en) * | 2017-07-11 | 2022-01-13 | クラシエフーズ株式会社 | How to make soft candy |
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| JPS5542516A (en) * | 1978-09-18 | 1980-03-25 | Iio Sangyo Kk | Laver-flavored candy and its preparation |
| JPH01128748A (en) * | 1987-11-12 | 1989-05-22 | Kanebo Ltd | Soft candy containing center |
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| JPH0739310A (en) * | 1993-07-27 | 1995-02-10 | Meiji Seika Kaisha Ltd | Production of soft candy |
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| JP2007075060A (en) | 2007-03-29 |
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