JP5762773B2 - Method for producing hard candy - Google Patents
Method for producing hard candy Download PDFInfo
- Publication number
- JP5762773B2 JP5762773B2 JP2011040479A JP2011040479A JP5762773B2 JP 5762773 B2 JP5762773 B2 JP 5762773B2 JP 2011040479 A JP2011040479 A JP 2011040479A JP 2011040479 A JP2011040479 A JP 2011040479A JP 5762773 B2 JP5762773 B2 JP 5762773B2
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- JP
- Japan
- Prior art keywords
- raw material
- main raw
- maltose
- water
- hydrous
- Prior art date
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Description
本発明は、加熱溶融したキャンディ原料を所定形状に冷却して作製されるハードキャンディの製造方法に関し、特に加水を省略することができるハードキャンディの製造方法に関する。 The present invention relates to a method for manufacturing a hard candy manufactured by cooling a heat-melted candy raw material into a predetermined shape, and particularly relates to a method for manufacturing a hard candy that can omit water addition.
一般的なハードキャンディの製造は、キャンディベースとなる砂糖（ショ糖）や水飴等の糖質に加水し、溶解した後、適度な水分になるまで煮詰め、その後に、成形し冷却するようにして行われる（例えば特許文献１等参照）。 In general, hard candy can be made by adding water to sugar such as sugar (sucrose) or syrup, which is used as a candy base, and then simmering until appropriate moisture, then molding and cooling. (See, for example, Patent Document 1).
ところで、上述したハードキャンディの製造方法による場合には、上記糖質の溶解に加水工程を要し、そのために作業性を簡潔にすることができず、この点に関し改善の余地が残されていた。 By the way, in the case of the above-described method for producing a hard candy, a hydration step is required for dissolving the saccharide, and therefore workability cannot be simplified, and there remains room for improvement in this regard. .
本発明は、このような従来技術の課題を解決すべくなされたものであり、加水工程を省略して作業性を向上させ得るハードキャンディの製造方法を提供することを目的とする。 The present invention has been made to solve the problems of the prior art, and an object of the present invention is to provide a method for producing a hard candy that can improve the workability by omitting the hydration step.
本願出願人は、種々の実験により、含水麦芽糖及び含水結晶ぶどう糖のうちの少なくとも一方を主原料に含ませることで、加水することなく主原料を加熱溶融させることができるという知見を得た。 Through various experiments, the applicant of the present application has found that the main raw material can be heated and melted without adding water by including at least one of hydrous maltose and hydrous crystalline glucose in the main raw material.
請求項１に係る本願発明は、この知見に基づくものであって、結晶水を含有しない砂糖及び無水麦芽糖のうちの少なくとも片方と、含水麦芽糖及び含水結晶ぶどう糖のうちの少なくとも一方とを主原料とし、その主原料を加熱溶融し、所定形状に成形して冷却することでハードキャンディを製造することを特徴とする。本発明による場合には、結晶水を含有しない砂糖及び無水麦芽糖のうちの少なくとも片方と、含水麦芽糖及び含水結晶ぶどう糖のうちの少なくとも一方とを同じ容器に入れて加熱溶融させればよく、加水する必要がないので作業性を大幅に向上させることが可能になる。また、主原料に含まれる水分量を多くすることにより、換言すれば、含水麦芽糖及び含水結晶ぶどう糖のうちの少なくとも一方が主原料に含まれる割合を大きくすることにより、加熱溶融させる温度を低下させ得るため、省エネルギー化が図れる。 The present invention according to claim 1 is based on this finding, and is mainly composed of at least one of sugar and anhydrous maltose not containing water of crystallization and at least one of water-containing maltose and water-containing crystal glucose. The main raw material is heated and melted, molded into a predetermined shape and cooled to produce a hard candy. In the case of the present invention, at least one of sugar and anhydrous maltose not containing water of crystallization and at least one of water-containing maltose and water-containing crystal glucose may be put in the same container and heated and melted to be added. Since it is not necessary, workability can be greatly improved. In addition, by increasing the amount of water contained in the main raw material, in other words, by increasing the proportion of at least one of hydrous maltose and hydrous crystalline glucose in the main raw material, the temperature for heating and melting is reduced. Therefore, energy saving can be achieved.
このハードキャンディの製造方法において、上記主原料に加水しない。 In this method for producing hard candy, water is not added to the main raw material .
このハードキャンディの製造方法において、上記主原料に、結晶水を含有しない砂糖、無水麦芽糖、含水麦芽糖及び含水結晶ぶどう糖を除く他の糖質、脂質、たんぱく質、各種エキス、乳製品、果汁、香料、酸味料、ビタミン、ミネラル、着色料、調味料、増粘剤および乳化剤のうちの１種または２種以上を含む副原料を含有させるようにしてもよい。このようにすることで、ハードキャンディに対して色や香り、味などを付加することが可能になる。 In this method for producing hard candy, the main raw materials include sugars that do not contain crystal water, anhydrous maltose, hydrous maltose, and other carbohydrates excluding water-containing crystalline glucose, lipids, proteins, various extracts, dairy products, fruit juices, flavors, You may make it contain the auxiliary material containing 1 type, or 2 or more types among a sour agent, a vitamin, a mineral, a coloring agent, a seasoning, a thickener, and an emulsifier. By doing in this way, it becomes possible to add a color, a fragrance, taste, etc. with respect to a hard candy.
本発明による場合には、結晶水を含有しない砂糖及び無水麦芽糖のうちの少なくとも片方と、含水麦芽糖及び含水結晶ぶどう糖のうちの少なくとも一方とを同じ容器に入れて加熱溶融させればよく、加水する必要がないので作業性を大幅に向上させることが可能になる。また、主原料に含まれる水分量を多くすることにより、換言すれば、含水麦芽糖及び含水結晶ぶどう糖のうちの少なくとも一方が主原料に含まれる割合を大きくすることにより、加熱溶融させる温度を低下させ得るため、省エネルギー化が図れる。 In the case of the present invention, at least one of sugar and anhydrous maltose not containing water of crystallization and at least one of water-containing maltose and water-containing crystal glucose may be put in the same container and heated and melted to be added. Since it is not necessary, workability can be greatly improved. In addition, by increasing the amount of water contained in the main raw material, in other words, by increasing the proportion of at least one of hydrous maltose and hydrous crystalline glucose in the main raw material, the temperature for heating and melting is reduced. Therefore, energy saving can be achieved.
以下に、本発明の実施形態を具体的に説明する。 Embodiments of the present invention will be specifically described below.
本発明の一実施形態に係るハードキャンディの製造は、まず原料を準備し、次にその原料を加熱クッカー（図示せず）に装入して溶融し、その後、その溶融物をデポジッターで金型へ充填して成形し、その後に所定温度以下に冷却し、離型することにより行われる。或いは、溶融物を冷却盤で冷却し、アームニーダー、バッチロール、ロープサイザー、スタンピングマシンで成形してもよい。 In manufacturing a hard candy according to an embodiment of the present invention, first, a raw material is prepared, and then the raw material is charged in a heating cooker (not shown) and melted, and then the melt is molded with a depositor. This is carried out by filling in and molding, then cooling to a predetermined temperature or lower and releasing. Alternatively, the melt may be cooled with a cooling plate and molded with an arm kneader, batch roll, rope sizer, or stamping machine.
上記原料は、主原料と、必要に応じて加えられる副原料とを含む。主原料としては、結晶水を含有しない砂糖及び無水麦芽糖のうちの少なくとも片方の第１主原料と、含水麦芽糖及び含水結晶ぶどう糖のうちの少なくとも一方の第２主原料とを含み、これら第１、第２主原料が加熱クッカーに装入されて混合される。また副原料としては、例えば色や香り、味などを付加する目的で添加され、上述した４つの結晶水を含有しない砂糖、無水麦芽糖、含水麦芽糖及び含水結晶ぶどう糖を除く他の糖質、脂質、たんぱく質、各種エキス、乳製品、果汁、香料、酸味料、ビタミン、ミネラル、着色料、調味料、増粘剤、乳化剤などが該当し、また必要に応じて１または２種以上が加えられ、必要の無い場合は省略される。 The said raw material contains the main raw material and the auxiliary raw material added as needed. The main raw material includes at least one first main raw material of sugar and anhydrous maltose not containing water of crystallization, and at least one second main raw material of hydrous maltose and water-containing crystalline glucose, and these first, The second main raw material is charged in a heating cooker and mixed. In addition, as an auxiliary material, for example, added for the purpose of adding color, fragrance, taste, etc., sugars other than the above-mentioned four crystallization water-free sugars, anhydrous maltose, hydrous maltose and hydrous crystalline glucose, lipids, Proteins, various extracts, dairy products, fruit juices, flavors, acidulants, vitamins, minerals, colorants, seasonings, thickeners, emulsifiers, etc., and 1 or 2 or more types are added as necessary Omitted if there is no.
（第１実施形態）
この第１実施形態は、第１主原料に砂糖を用い、第２主原料に含水麦芽糖を用いてハードキャンディを製造した場合である。表１は、第１実施形態の条件と結果を示す。
(First embodiment)
This 1st Embodiment is a case where a hard candy is manufactured using sugar as a 1st main raw material and using a hydrous maltose as a 2nd main raw material. Table 1 shows the conditions and results of the first embodiment.
第１実施形態では、表１に示すように、砂糖と含水麦芽糖の比率（重量％）を、砂糖：含水麦芽糖として、１００％：０％、９０％：１０％、８０％：２０％、７５％：２５％、６０％：４０％、５０％：５０％、４０％：６０％、２５％：７５％、０％：１００％と、９通りで変化させている。なお、上記砂糖としては、例えば日新製糖株式会社製、商品名フロストシュガーＦＳ−２（粉糖）が用いられ、上記含水麦芽糖としては、例えば株式会社林原商事製、商品名サンマルトＳ（１水和）が用いられ、以下においても同様である。 In the first embodiment, as shown in Table 1, the ratio of sugar and hydrous maltose (% by weight) is 100%: 0%, 90%: 10%, 80%: 20%, 75 as sugar: hydrous maltose. There are nine variations:%: 25%, 60%: 40%, 50%: 50%, 40%: 60%, 25%: 75%, 0%: 100%. As the sugar, for example, Nisshin Sugar Co., Ltd., trade name Frost Sugar FS-2 (powdered sugar) is used, and as the hydrous maltose, for example, Hayashibara Shoji Co., Ltd., trade name Sanmaru S (1 water) The same applies to the following.
この表１における歯脆さの評価と、歯付きし難さの評価とは、ハードキャンディとして商品となり得るか否かの指標となり、二重丸（ ◎ ）であるものは商品となり得ることを表す。なお、歯脆さとは、噛むと砕け易いことをいい、歯付きし難さとは、歯に付着し難いことをいう。歯脆さの評価については、× ： 悪い、△ ： やや悪い、○ ： やや良好、◎ ： 良好を示し、歯付きし難さの評価についても同様である。この評価の仕方は、以下同様である。 The evaluation of the tooth brittleness and the evaluation of the difficulty of being toothed in Table 1 are indicators of whether or not the product can be a product as a hard candy, and a double circle () indicates that it can be a product. . In addition, tooth brittle means that it is easy to be crushed when chewed, and difficult to attach means that it is difficult to adhere to teeth. Regarding the evaluation of tooth brittleness, ×: bad, Δ: somewhat bad, ○: slightly good, ◎: good, and the same applies to the evaluation of difficulty in toothing. This evaluation method is the same as below.
第１実施形態による場合には、表１から理解されるように、主原料に全く水を加えずに、商品となり得るハードキャンディを製造することが可能になる。但し、第２主原料（含水麦芽糖）を加えない場合には、脆く欠け易いキャンディになり、また副原料を混合するときは、砂糖の再結晶を防止できなくなるため、第２主原料（含水麦芽糖）は主原料中に最低でも１０％程度を含むようにすることが好ましい。 In the case of the first embodiment, as understood from Table 1, it becomes possible to produce a hard candy that can be a commercial product without adding water to the main raw material at all. However, if the second main ingredient (hydrous maltose) is not added, it becomes a brittle and easy-to-break candy, and when the auxiliary ingredient is mixed, sugar recrystallization cannot be prevented, so the second main ingredient (hydrous maltose) ) Preferably contains at least about 10% in the main raw material.
また、上述したように主原料中に第２主原料を最低でも１０％程度含むようにすることで、加熱による溶融温度を低減することができ、これにより省エネルギー化が図れる。なお、溶融温度の低減率は、主原料中における第２主原料の含有率が１０％未満になると、極めて低くなる。 In addition, as described above, by including at least about 10% of the second main raw material in the main raw material, it is possible to reduce the melting temperature by heating, thereby saving energy. Note that the reduction rate of the melting temperature becomes extremely low when the content of the second main raw material in the main raw material is less than 10%.
図１に、主原料における含水麦芽糖の置換率（％）と溶融温度（℃）との間の関係を示す。この図１から理解されるごとく、含水麦芽糖の置換率が高くなると溶融温度が低くなるように、含水麦芽糖の置換率と溶融温度とが変化する。したがって上記省エネルギー化は、主原料中の第２主原料の含有比率を高くすることにより、より向上させ得る。但し、主原料中の第２主原料の含有比率が７５％を超えると、キャンディの甘味度が低下し、高甘味度甘味料（例えばアスパルテーム、スクラロース、ステビア、アセスルファムｋ、ネオテーム等）による甘味補充が必要になり、材料コストが嵩張る。 FIG. 1 shows the relationship between the substitution rate (%) of hydrous maltose in the main raw material and the melting temperature (° C.). As understood from FIG. 1, the substitution rate of the hydrous maltose and the melting temperature change so that the melting temperature becomes lower as the substitution rate of the hydrous maltose increases. Therefore, the energy saving can be further improved by increasing the content ratio of the second main raw material in the main raw material. However, if the content ratio of the second main ingredient in the main ingredient exceeds 75%, the sweetness of the candy decreases, and sweetness supplementation with a high-intensity sweetener (such as aspartame, sucralose, stevia, acesulfame k, neotame, etc.) Is necessary, and the material cost is bulky.
（第２実施形態）
この第２実施形態は、第１主原料に前記砂糖を用い、第２主原料に含水結晶ぶどう糖を用いてハードキャンディを製造した場合である。表２は、第２実施形態の条件と結果を示す。
(Second Embodiment)
This 2nd Embodiment is a case where a hard candy is manufactured using the said sugar for a 1st main raw material, and using a water-containing crystal | crystallization glucose for a 2nd main raw material. Table 2 shows the conditions and results of the second embodiment.
第２実施形態では、表２に示すように、砂糖と含水結晶ぶどう糖の比率（重量％）を、砂糖：含水結晶ぶどう糖として、１００％：０％、９０％：１０％、８０％：２０％、７５％：２５％、６７％：３３％、６３％：３７％、５０％：５０％、２５％：７５％、０％：１００％と、９通りで変化させている。なお、含水結晶ぶどう糖としては、例えばサンエイ糖化株式会社製、商品名結晶ぶどう糖（ＨＩ−ＭＥＳＨ）が用いられる。 In 2nd Embodiment, as shown in Table 2, the ratio (weight%) of sugar and a water-containing crystal | crystallization glucose is 100%: 0%, 90%: 10%, 80%: 20% as sugar: a water-containing crystal | crystallization glucose. 75%: 25%, 67%: 33%, 63%: 37%, 50%: 50%, 25%: 75%, 0%: 100%. In addition, as a hydrous crystal | crystallization glucose, the Sanei saccharification Co., Ltd. make and brand name crystal | crystallization glucose (HI-MESH) are used, for example.
この第２実施形態による場合は、表２より理解されるように、主原料に全く水を加えずに、商品となり得るハードキャンディを製造することが可能になる。但し、第２主原料を加えない場合には、脆く欠け易いキャンディになり、また副原料を混合するときは、砂糖の再結晶を防止できなくなるため、第２主原料は主原料中に最低でも１０％程度を含むようにすることが好ましい。そして、このように主原料中に第２主原料を最低でも１０％程度含むようにすることで、加熱による溶融温度を低減することができ、これにより省エネルギー化が図れる。 In the case of the second embodiment, as understood from Table 2, it becomes possible to produce a hard candy that can be a commercial product without adding water to the main raw material at all. However, if the second main raw material is not added, the candy becomes brittle and easily chipped, and when the auxiliary raw materials are mixed, sugar recrystallization cannot be prevented. Therefore, the second main raw material is at least in the main raw material. It is preferable to contain about 10%. In addition, by including at least about 10% of the second main raw material in the main raw material in this way, the melting temperature due to heating can be reduced, thereby saving energy.
また、表２より理解されるように、主原料中に含水結晶ぶどう糖を５０％以上含有させると、歯脆さ、歯付きし難さの評価が低くなるが、加熱温度を上昇させることにより前記評価を改善することができる。具体的には、含水結晶ぶどう糖の含有率が５０％のときは溶融温度よりも高い１７０℃に加熱し、含水結晶ぶどう糖の含有率が７５％のときは同じく１７５℃に加熱すればよい。 Further, as understood from Table 2, when 50% or more of the hydrous crystalline glucose is contained in the main raw material, the evaluation of tooth brittleness and difficulty in toothing is lowered, but by increasing the heating temperature, Evaluation can be improved. Specifically, it may be heated to 170 ° C., which is higher than the melting temperature when the content of hydrous crystalline glucose is 50%, and similarly to 175 ° C. when the content of hydrous crystalline glucose is 75%.
図２に、主原料における含水結晶ぶどう糖の置換率（％）と溶融温度（℃）との間の関係を示す。この図２から理解されるごとく、含水結晶ぶどう糖の置換率が高くなると溶融温度が低くなるように、含水結晶ぶどう糖の置換率と溶融温度とが変化する。したがって上記省エネルギー化は、主原料中の第２主原料の含有比率を高くすることにより、より向上させ得る。但し、主原料中の第２主原料の含有比率が７５％を超えると、キャンディの甘味度が低下し、高甘味度甘味料（例えばアスパルテーム、スクラロース、ステビア、アセスルファムｋ、ネオテーム等）による甘味補充が必要になり、材料コストが嵩張る。また、キャンディの保存時に、キャンディの表面がべたついたり、部分的に溶けた状態になる、所謂泣きの発生が著しくなり、品質上の問題が生じるようになる。 FIG. 2 shows the relationship between the water-containing crystalline glucose substitution rate (%) in the main raw material and the melting temperature (° C.). As understood from FIG. 2, the substitution rate and the melting temperature of the hydrous crystalline glucose change so that the melting temperature becomes lower as the substitution rate of the hydrous crystalline glucose increases. Therefore, the energy saving can be further improved by increasing the content ratio of the second main raw material in the main raw material. However, if the content ratio of the second main ingredient in the main ingredient exceeds 75%, the sweetness of the candy decreases, and sweetness supplementation with a high-intensity sweetener (such as aspartame, sucralose, stevia, acesulfame k, neotame, etc.) Is necessary, and the material cost is bulky. In addition, when the candy is stored, the surface of the candy becomes sticky or partially melts, so-called crying becomes significant, resulting in a quality problem.
（第３実施形態）
この第３実施形態は、第１主原料に無水麦芽糖を用い、第２主原料に前記含水麦芽糖を用いてハードキャンディを製造した場合である。表３は、第３実施形態の条件と結果を示す。
(Third embodiment)
This 3rd Embodiment is a case where a hard candy is manufactured using anhydrous maltose as a 1st main raw material, and the said hydrous maltose as a 2nd main raw material. Table 3 shows the conditions and results of the third embodiment.
第３実施形態では、表３に示すように、無水麦芽糖と含水麦芽糖の比率（重量％）を、無水麦芽糖：含水麦芽糖として、１００％：０％、８０％：２０％、７０％：３０％、６０％：４０％、５０％：５０％、２５％：７５％、０％：１００％と、７通りで変化させている。なお、無水麦芽糖としては、例えば株式会社林原商事製、商品名ファイントースが用いられる。 In the third embodiment, as shown in Table 3, the ratio (% by weight) of anhydrous maltose and hydrous maltose is 100%: 0%, 80%: 20%, 70%: 30% as anhydrous maltose: hydrous maltose. , 60%: 40%, 50%: 50%, 25%: 75%, 0%: 100%. As anhydrous maltose, for example, Hayashibara Shoji Co., Ltd., trade name Finetose is used.
この第３実施形態による場合には、表３より理解されるように、主原料に全く水を加えずに、商品となり得るハードキャンディを製造することが可能になる。また、含水麦芽糖（第２主原料）を４０％以上にすることにより、加熱による溶融温度を低減することが可能になり、これにより省エネルギー化が図れる。更に、無水麦芽糖と含水麦芽糖を用いる場合には、含水麦芽糖（第２主原料）の含有比率に拘わらずに、歯脆さ、歯付きし難さの評価が良好なキャンディが容易に得られる。 In the case of this third embodiment, as understood from Table 3, it becomes possible to produce a hard candy that can be a product without adding water to the main raw material at all. In addition, by making the hydrous maltose (second main raw material) 40% or more, it becomes possible to reduce the melting temperature due to heating, thereby saving energy. Furthermore, when anhydrous maltose and hydrous maltose are used, a candy having a good evaluation of tooth brittleness and difficulty in toothing can be easily obtained regardless of the content ratio of hydrous maltose (second main raw material).
図３に、主原料における含水麦芽糖の置換率（％）と溶融温度（℃）との間の関係を示す。この図３から理解されるごとく、含水麦芽糖の置換率が高くなると溶融温度が低くなるように、含水麦芽糖の置換率と溶融温度とが変化する。したがって上記省エネルギー化は、主原料中の第２主原料の含有比率を高くすることにより、より向上させ得る。 FIG. 3 shows the relationship between the substitution rate (%) of hydrous maltose in the main raw material and the melting temperature (° C.). As understood from FIG. 3, the replacement ratio of the hydrous maltose and the melting temperature change so that the melting temperature decreases as the replacement ratio of the hydrous maltose increases. Therefore, the energy saving can be further improved by increasing the content ratio of the second main raw material in the main raw material.
（第４実施形態）
この第４実施形態は、第１主原料に前記無水麦芽糖を用い、第２主原料に前記含水結晶ぶどう糖を用いてハードキャンディを製造した場合である。表４は、第４実施形態の条件と結果を示す。
(Fourth embodiment)
This 4th Embodiment is a case where a hard candy is manufactured using the said anhydrous malt sugar as a 1st main raw material, and using the said water-containing crystal | crystallization glucose as a 2nd main raw material. Table 4 shows the conditions and results of the fourth embodiment.
第４実施形態では、表４に示すように、無水麦芽糖と含水結晶ぶどう糖の比率（重量％）を、無水麦芽糖：含水結晶ぶどう糖として、１００％：０％、７０％：３０％、５０％：５０％、２５％：７５％、０％：１００％と、５通りで変化させている。 In the fourth embodiment, as shown in Table 4, the ratio (% by weight) of anhydrous maltose and hydrous crystalline glucose is 100%: 0%, 70%: 30%, 50% as anhydrous maltose: hydrous crystalline glucose. 50%, 25%: 75%, 0%: 100%, and are changed in five ways.
この第４実施形態による場合には、表４より理解されるように、主原料に全く水を加えずに、商品となり得るハードキャンディを製造することが可能になる。また、第２主原料を主原料中に３０％以上含有させることにより、加熱による溶融温度を低減させ得、これにより省エネルギー化が図れる。但し、主原料中の第２主原料の含有比率を高くし過ぎると、歯脆さ、歯付きし難さの評価が低下するため、主原料中の第２主原料の含有比率は５０％以下が好ましい。なお、歯脆さ、歯付きし難さの評価が低下する場合には、加熱による溶融温度を上昇させることで対処し得る。 In the case of the fourth embodiment, as understood from Table 4, it becomes possible to produce a hard candy that can be a commercial product without adding water to the main raw material at all. In addition, by containing 30% or more of the second main raw material in the main raw material, the melting temperature by heating can be reduced, thereby saving energy. However, if the content ratio of the second main raw material in the main raw material is increased too much, the evaluation of the tooth brittleness and the difficulty of being toothed decreases, so the content ratio of the second main raw material in the main raw material is 50% or less. Is preferred. In addition, when evaluation of a tooth brittleness and a difficulty with a tooth | gear falls, it can cope by raising the melting temperature by heating.
図４に、主原料における含水結晶ぶどう糖の置換率（％）と溶融温度（℃）との間の関係を示す。この図４から理解されるごとく、含水結晶ぶどう糖の置換率が高くなると溶融温度が低くなるように、含水結晶ぶどう糖の置換率と溶融温度とが変化する。したがって上記省エネルギー化は、主原料中の第２主原料の含有比率を高くすることにより、より向上させ得る。 FIG. 4 shows the relationship between the substitution rate (%) of the water-containing crystalline glucose in the main raw material and the melting temperature (° C.). As understood from FIG. 4, the substitution rate of the hydrous crystalline glucose and the melting temperature change so that the melting temperature becomes lower as the substitution rate of the hydrous crystalline glucose increases. Therefore, the energy saving can be further improved by increasing the content ratio of the second main raw material in the main raw material.
上述したように本願発明にあっては、主原料に全く水を加えずにハードキャンディを製造するものであるが、主原料に水分を加えてもよい。 As described above, in the present invention, hard candy is produced without adding water to the main raw material, but water may be added to the main raw material.
なお、上述した実施形態では、砂糖として、フロストシュガー（粉糖）を用いているが、顆粒状のもの、例えば日新製糖株式会社製フロストシュガー（商品名）、同じくＭフロストシュガー（商品名）、同じくフロストシュガーＭＭ（商品名）などを用いることができる。 In the embodiment described above, frost sugar (powdered sugar) is used as the sugar, but it is granular, for example, Frost Sugar (trade name) manufactured by Nissin Sugar Co., Ltd., and M Frost Sugar (trade name). Similarly, Frost Sugar MM (trade name) can be used.
また、上述した副原料に含まれる糖質としては、上述した４つの結晶水を含有しない砂糖、無水麦芽糖、含水麦芽糖及び含水結晶ぶどう糖を除く他の糖質が該当し、例えば無水ぶどう糖、果糖、乳糖、パラチノース、トレハロース、ラフィノース、スタキオース、水飴、蜂蜜などの糖類や、エリスリトール、ソルビトール、キシリトール、マルチトール、還元パラチノース、還元水飴などの糖アルコール類が挙げられる。同じく脂質としては、例えば菜種油、大豆油、ごま油、ヤシ油などの植物油や、バター、ラード、ヘッドなどの動物油などが挙げられ、同じくたんぱく質としては、例えばコラーゲン、ケラチン、アルブミンなどが挙げられ、同じく各種エキスとしては、例えば梅エキス、人参エキス、ニンニクエキスなどの植物エキスや、シジミエキス、サメ軟骨エキスなどの動物エキス等が挙げられる。同じく乳製品としては、例えばバター、チーズなどが挙げられ、果汁としては、例えばりんごやミカンの果汁が挙げられ、香料としては、食品に添加されるフレーバーが用いられる。酸味料としては、例えばクエン酸、酢酸、乳酸、リンゴ酸などが挙げられ、ビタミンとしては、例えばビタミンＡ、ビタミンＢ１、ビタミンＣなどが挙げられ、ミネラルとしては、例えばカルシウム塩、ナトリウム塩、カリウム塩などが挙げられ、着色料としては、例えばウコン、クチナシなどが挙げられる。調味料としては、例えば醤油、ソース、スパイス、ハーブ、味噌などが挙げられ、増粘剤としては、例えばアラビアガム、寒天、カラギナンなどが挙げられ、乳化剤としては、例えばレシチン、モノグリセリドなどが挙げられる。 In addition, as the saccharides contained in the above-mentioned auxiliary materials, the above-mentioned four sugars not containing crystallization water, anhydrous maltose, hydrous maltose and other saccharides excluding water-containing crystalline glucose are applicable, for example, anhydrous glucose, fructose, Examples thereof include sugars such as lactose, palatinose, trehalose, raffinose, stachyose, starch syrup, and honey, and sugar alcohols such as erythritol, sorbitol, xylitol, maltitol, reduced palatinose, and reduced starch syrup. Similarly, examples of lipids include vegetable oils such as rapeseed oil, soybean oil, sesame oil, and coconut oil, and animal oils such as butter, lard, and head. Examples of proteins include collagen, keratin, and albumin. Examples of the various extracts include plant extracts such as plum extract, carrot extract and garlic extract, and animal extracts such as swordfish extract and shark cartilage extract. Similarly, examples of the dairy product include butter and cheese, examples of the fruit juice include apple and mandarin fruit juice, and examples of the flavor include flavors added to foods. Examples of the acidulant include citric acid, acetic acid, lactic acid, malic acid, and the like. Examples of the vitamin include vitamin A, vitamin B 1 , vitamin C, and the like. Examples of the mineral include calcium salt, sodium salt, Examples of the coloring agent include turmeric and gardenia. Examples of the seasoning include soy sauce, sauce, spice, herb, and miso. Examples of the thickener include gum arabic, agar, and carrageenan. Examples of the emulsifier include lecithin and monoglyceride. .
また、味や香りの調整を行うべく酸味料や香料などの副原料を添加する場合には、味や香りが逃げないように適当な温度に冷却を行って酸味料や香料を混合し、その後、その混合物を、例えばデポジッター等で金型へ充填して成形しハードキャンディを製造することが好ましい。なお、成形には、スタンピング成形などを用いてもよい。 In addition, when adding auxiliary materials such as acidulant and fragrance to adjust the taste and fragrance, cool to an appropriate temperature so that the taste and fragrance do not escape, mix the acidulant and fragrance, and then The hard candy is preferably produced by filling the mixture into a mold with, for example, a depositor. For the molding, stamping molding or the like may be used.
Claims (2)
The method for producing hard candy according to claim 1, wherein the main raw material includes sugar, water-free maltose, hydrous maltose, and other sugars other than water-containing crystalline glucose, lipids, proteins, various extracts, and dairy products that do not contain crystal water. A method for producing a hard candy, comprising an auxiliary material containing one or more of fruit juice, flavor, acidulant, vitamin, mineral, colorant, seasoning, thickener and emulsifier.
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