JP4998369B2 - Soft candy and method for producing the same - Google Patents

Description

  The present invention relates to an aerated soft candy having a novel texture and a method for producing the same.

  In recent years, a large number of aerated food products characterized by a light taste in the world of food products have been found, and a category has been established. In the world of soft candy, there is a tendency like this, for example, a sponge-like tissue characterized in that the water content is 10 to 30% by weight in the total product weight and the apparent specific gravity is 0.8 to 1.3 And soft candy having a texture. (See Patent Document 1).

  In addition, there are marshmallows and the like as soft candy containing bubbles, but marshmallow has a unique soft and soft texture due to the inclusion of a lot of air in the dough, but the texture changes poorly Met. Therefore, conventionally, foods with different textures such as chewing gum have been added to the marshmallow dough to impart variations to the texture of marshmallows. As an attempt to improve the texture of the marshmallow dough itself, for example (see Patent Documents 2 and 3) is disclosed. However, in the marshmallow-like food disclosed in Patent Document 2, it is necessary to use a special hydrolyzed plant protein having a foaming power of 300 or more in order to contain fats and oils in the marshmallow dough. Moreover, in the manufacturing method of the marshmallow-like food currently disclosed by patent document 3, in order to make a marshmallow dough contain fats and oils, an oleaginous raw material is added to a whipped dough, and it mixes within 1 minute, and is shape | molded and solidified. Therefore, it was necessary to carry out in a short time. In addition, it is difficult to give sour taste to marshmallows because it tends to lose its unique soft and soft texture, and it is possible to heat the marshmallow after molding and remold it into any shape, It has been considered difficult because air bubbles tend to escape with heating.

  In addition, some foaming properties and bubble stability have been devised. For example, in order to give foamy foods shape retention, a method using a milk raw material, a foamable material and a water-soluble carrageenan in combination (see Patent Document 4), and whey protein having a specific salt content are used. A method that exhibits excellent effects on foamability and bubble stability (see Patent Document 5), a method of containing native gellan gum to stabilize meringue (see Patent Document 6), and foam stability in egg white A method of containing polyglutamic acid for the purpose (see Patent Document 7). However, none of them describes that polyglutamic acid and / or hyaluronic acid having a molecular weight of 200,000 or more exert excellent effects in acid resistance, heat resistance, and texture improvement.

On the other hand, candy can be roughly classified into hard candy having a water content of 6% or less and soft candy having 6 to 20% according to the Japanese Agricultural Standards (Ministry of Agriculture and Forestry Notification No. 1086, June 4, 1973). I can do it. 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 the auxiliary material and the water content. In particular, soft candy, which uses fats and gelatin as auxiliary ingredients and further contains bubbles, has become familiar to many consumers as a familiar favorite food. The applicant of the present application also proposed in various forms and has been widely accepted by consumers (see Patent Documents 8, 9, 10, and 11). However, as consumers have diversified their preferences, those having a new texture are desired.
Japanese Patent No. 27791142 JP-A-4-335561 JP 2002-291414 A JP 2002-191301 A JP 2004-105179 A Japanese Patent No. 3671268 JP 2008-61 A Japanese Patent No. 3405323 Japanese Patent No. 3794416 JP 2006-158386 A Japanese Patent No. 3555597

  The present invention was developed in view of such circumstances, and has a novel texture soft candy that has acid resistance, heat resistance, fluffy texture, and has an unprecedented elasticity. It aims at providing the manufacturing method of this soft candy.

That is, the gist of the present invention is as follows.
(1) A bubble-filled soft candy containing 0.001 to 5% by weight of polyglutamic acid and / or hyaluronic acid having an average molecular weight of 200,000 or more and an acidulant and having an overrun of 20% to 150% Soft candy, characterized by being in range
(2) A step of mixing and dissolving sugar and starch syrup and boiling to a Brix sugar content of 80 to 90 degrees to produce a sugar solution, the sugar solution and polyglutamic acid and / or hyaluronic acid having an average molecular weight of 200,000 or more and a sour agent The method for producing a soft candy as described in (1) above , comprising a step of mixing to produce a syrup and a step of foaming and cooling the syrup.

  According to the present invention, it contains polyglutamic acid and / or hyaluronic acid having an average molecular weight of 200,000 or more and has an overrun of 20% to 150%, so that it has acid resistance and heat resistance and hardens the bite. It is possible to obtain a soft candy having a new texture that has a fluffy texture and has an unprecedented elasticity.

  The soft candy of the present invention contains 0.001 to 5% by weight of polyglutamic acid and / or hyaluronic acid having an average molecular weight of 200,000 or more, and has an overrun of 20% to 150%. By having such characteristics, a soft candy having acid resistance and heat resistance, having a fluffy texture without making the bite hard, and having an unprecedented elasticity.

  The polyglutamic acid used in the soft candy of the present invention is a linear water-soluble polymer compound in which glutamic acid, which is a constituent amino acid, is α- or γ-bonded, and polymerizes N-carboxylic acid anhydride of glutamic acid γ-benzyl ester. There are also poly-α-glutamic acid produced by synthesis obtained by debenzylation with hydrogen bromide, but natural polyglutamic acid is desirable in consideration of use in foods and drinks, such as Bacillus natto and Bacillus subtilis. Poly-γ-glutamic acid produced from microorganisms is more preferred. Polyglutamic acid having various molecular weights can be adjusted depending on the treatment method. In order to obtain the effects of the present invention, the average molecular weight of polyglutamic acid used is 200,000 or more, and 200,000 to 10,000,000. Is preferred.

  In the present invention, the average molecular weight of polyglutamic acid and hyaluronic acid described later means the weight average molecular weight. The weight average molecular weight may be measured according to a known method.

  The polyglutamic acid in the present invention may contain a salt of polyglutamic acid, and may contain a polysaccharide such as fructan produced during the culture. Examples of common salt include sodium salt, potassium salt and calcium salt of polyglutamic acid. These salts can be used alone or in combination of two or more. Further, the polyglutamic acid used in the present invention may be only polyglutamate.

  The hyaluronic acid used in the soft candy of the present invention is generally a biological tissue such as chicken crown, skin, cartilage, or a culture solution obtained by culturing hyaluronic acid-producing microorganisms such as Streptococcus microorganisms. It is obtained by extraction and purification from raw materials. Hyaluronic acid having various molecular weights can be adjusted depending on the treatment method. In order to obtain the effects of the present invention, the average molecular weight of hyaluronic acid used is preferably 200,000 to 8 million.

  The hyaluronic acid in the present invention may contain a salt of hyaluronic acid, and examples thereof include sodium salt, potassium salt, calcium salt, zinc salt, magnesium salt and the like. Moreover, as a hyaluronic acid used by this invention, only a hyaluronic acid salt may be sufficient.

  The content of polyglutamic acid and / or hyaluronic acid in the soft candy of the present invention is 0.001 wt% to 5 wt%, more preferably 0.02 wt% to 1 wt%. When the content is less than 0.001% by weight, the intended fluffy texture cannot be obtained. On the other hand, if it exceeds 5% by weight, the viscosity becomes so high that the desired 20% to 150% overrun cannot be obtained and the productivity is also deteriorated.

The overrun in the present invention is common in the world such as chocolate and frozen confectionery, and is the content of air in the product. None of the conventional soft candy focuses on overrun, and most of them are less than 20% as examined by the present inventors. The overrun for obtaining the effect of the present invention is 20 to 150%, preferably 30 to 130%. If the overrun is less than 20%, the desired fluffy texture cannot be obtained. On the other hand, if it is 150% or more, the elasticity which is also a characteristic of soft candy is lost.
Here, the overrun is expressed by the following equation.

  Furthermore, the soft candy of this invention can use the raw material saccharides, fats and oils, gelatin, etc. which are usually used for a soft candy other than the said component.

  Examples of the saccharide include 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 sugar. One or more saccharides selected from among them can be used. The sugar content in the soft candy is preferably in the range of 70 to 90% by weight.

  As said fats and oils, 1 type (s) or 2 or more types can be used together from vegetable fats or oils, such as these fractionated fats and oils, hardened fat transesterified fats and oils, butter, fresh cream, etc. The fat content in the soft candy is preferably in the range of 3 to 20% by weight.

  As the gelatin, pig skin gelatin, beef bone gelatin, fish gelatin or the like can be used. The gelatin content in the soft candy is preferably in the range of 0.2 to 10% by weight.

  Further, in the soft candy of the present invention, in addition to the above components, fondant and other flavorings, sweeteners, colorants, acidulants, emulsifiers, carboxylates for pH adjustment, and starches other than those described above Chain compounds, vitamin agents, calcium agents, protein agents, foaming agents, salts, spices, fruit juice, animal and plant extracts and their compounds, processed gelatin products, dried animal and plant products and processed products, thickened polysaccharide processed products, etc. Can be added.

  The manufacturing method of the soft candy of this invention has the following 1st processes-3rd processes, It is characterized by the above-mentioned. Hereinafter, it demonstrates for every process.

  The first step is a step in which sugar and starch syrup are mixed and dissolved, and boiled to a Brix sugar content of 80 to 90 degrees to produce a sugar solution. There is no particular limitation on the order of mixing the components and the boiling temperature. If the Brix sugar content is less than 80 degrees, the moisture content of the aerated dough increases, making it difficult to adjust the moisture after mixing with the soft candy dough. If the Brix sugar content is 90 degrees or more, the aerated dough and the soft dough Mixing with candy dough becomes difficult.

  The second step is a step of preparing a syrup by mixing the sugar solution obtained in the first step with polyglutamic acid and / or hyaluronic acid having an average molecular weight of 200,000 or more. The addition amount of polyglutamic acid and / or hyaluronic acid having an average molecular weight of 200,000 or more is preferably 0.001 to 5% by weight with respect to 100% by weight of the sugar solution.

  The third step is a step of producing soft candy by foaming and cooling the syrup obtained in the second step. The foaming method and apparatus are not particularly limited. For example, the syrup is aerated using a foaming machine and cooled to produce a soft candy. Further, the soft candy obtained in this step is preferably adjusted so that the overrun is 20 to 150%. Furthermore, in the present invention, a sour agent, a fragrance, a colorant and the like are added as necessary. Then, the soft candy of this invention can be obtained by putting the obtained soft candy into a type | mold and carrying out cooling solidification etc.

  Furthermore, in this invention, it can also be set as the aspect which uses the soft candy obtained by this invention as a dough, and mixes with a normal soft candy dough. The normal soft candy dough is, for example, a soft candy dough that has not been subjected to foaming treatment as described above, and is prepared by mixing gelatin and fondant with a sugar solution prepared by boiling sugar, starch syrup, fats and oils, and an emulsifier. is there. The mixing ratio of the soft candy dough obtained in the present invention and the normal soft candy dough is 20 to 80% by weight of the normal soft candy dough with respect to 80 to 20% by weight of the soft candy dough obtained in the present invention. preferable. The overrun is preferably adjusted to 20 to 150%.

Moreover, it is also a preferable aspect that a soft candy obtained in the present invention is combined with gummi or tablet confectionery. As a method for producing such a soft candy, for example, the methods described in Patent Documents 8 to 11 previously proposed by the present applicant can be used.

The soft candy of the present invention includes so-called gummy candy.

  The soft candy of the present invention obtained as described above may be combined with a normal soft candy. For example, embodiments in which the soft candy of the present invention is used as a center to form two layers, an outer layer, a multilayer, or various assembly methods are also within the scope of the present invention. Even when combined with a normal soft candy in this way, a unique texture derived from the soft candy of the present invention is produced, and thus a new texture that is not found in a normal soft candy can be achieved. become.

  EXAMPLES Next, although an Example and a test example are given and this invention is demonstrated in detail, this invention is not restrict | limited at all by these. In the description of the examples, unless otherwise specified, “%” represents “% by weight” and “parts” represents “parts by weight”.

Example 1
In sugar solution prepared by boiling 43.0 parts of sugar and 53.0 parts of starch syrup to a Brix sugar content of 88 degrees, 2.95 parts of gelatin, 0.05 parts of polyglutamic acid (average molecular weight 1 million), 1.0 part of acidulant, flavoring After adding 0.05 part, it was whipped to foam, and then cooled to obtain a soft candy having an overrun of 110%. Thereafter, the obtained soft candy was molded into an arbitrary shape. The soft candy obtained after molding obtained the soft candy of the present invention having an unprecedented elasticity while chewing and softly fluffing when chewed.

Example 2
It prepared by the method similar to Example 1 using hyaluronic acid (average molecular weight 660,000) instead of the polyglutamic acid contained in the soft candy prepared in Example 1. The soft candy obtained after molding obtained the soft candy of the present invention having an unprecedented elasticity while chewing and softly fluffing when chewed.

Example 3
The soft candy prepared in Example 1 was used as a dough and mixed with a soft candy dough produced separately.
Preparation of soft candy dough 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. Next, 2.4 parts of gelatin was 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.
Thereafter, 60 parts of the soft candy dough of the present invention described in Example 1 was mixed with 40 parts of the soft candy dough with a kneader to form a soft candy having an overrun of 65%. The soft candy obtained after the molding gave the soft candy of the present invention having a soft and fluffy texture when chewed, and having elasticity. Therefore, it turns out that the soft candy of this invention can be shape | molded also by the reheating at the time of mixing by a kneader.

Comparative Example 1
The soft candy prepared in Examples 1 and 2 was prepared in the same manner as in Example 1 without including polyglutamic acid and / or hyaluronic acid. The overrun of the obtained soft candy was 147%. However, the soft candy obtained after molding was soft and fluffy when chewed, but it had no elasticity and was not the texture of the soft candy intended by the present invention.

Comparative Example 2
The amount of polyglutamic acid contained in the soft candy prepared in Example 1 was adjusted to 5% by weight and adjusted in the same manner as in Example 1. The overrun of the obtained soft candy was 14%. When the obtained soft candy was chewed, it was highly elastic, chewed hard, and had no fluffy texture.

Test example 1
In order to see the difference in texture due to the difference in overrun, the soft candy of Examples 1 to 3 and the commercially available soft candy were sampled and subjected to sensory evaluation. The results are shown in Table 1.

  From the results shown in Table 1, it can be seen that the soft candy of Examples 1 to 3 has a new texture that is a fluffy and light texture that is not found in commercial products.

Test example 2
The heat resistance and acid resistance of the soft candy obtained in Examples 1 to 3 were evaluated by a marshmallow known as an aerated soft candy and the following procedure. These results are shown in Table 2.
(Heat-resistant)
The soft candy of Examples 1 to 3 and a commercially available marshmallow were heated to 60 ° C. to evaluate whether or not remolding was possible.
(Acid resistance)
1% by weight of acidulant was added to the soft candy of Examples 1 to 3 and the commercially available marshmallow, and sensory evaluation and state evaluation were performed.

From the results in Table 2, the soft candy of Examples 1 to 3 has heat resistance that can be remolded, has no stickiness even after addition of a sour agent, has acid resistance, and is light and fluffy. It can be seen that it has a significantly different texture compared to marshmallow, which is a known bubble-filled soft candy, in that it has a texture.

Claims (2)

A bubble-shaped soft candy containing 0.001 to 5% by weight of polyglutamic acid and / or hyaluronic acid having an average molecular weight of 200,000 or more and an acidulant , and an overrun in the range of 20% to 150%. Soft candy characterized by that. Mixing and dissolving sugar and starch syrup, boiled to a Brix sugar content of 80-90 degrees to produce a sugar solution, mixing the sugar solution and polyglutamic acid and / or hyaluronic acid with an average molecular weight of 200,000 or more and a sour agent The method for producing a soft candy according to claim 1 , further comprising: a step of producing a syrup; and a step of foaming and cooling the syrup.