JP5848498B2 - Candy texture improver - Google Patents

Description

  The present invention produces no leaching of oil and fat on the surface during candy simmering, cooling molding and storage, is easy to break when chewed, and can be easily chewed particularly crunchy, to produce a candy having a good flavor and appearance. The present invention relates to an effective candy texture improving agent.

In general, the candy refers to a confectionery that is eaten while being melted at the saliva and the mouth temperature, such as hard candy, soft candy, and chewing candy. However, there is a demand for a candy that can be easily chewed with current taste changes and suitable for infants, elderly people, and the like.

There are various types of conventional candy, and there are differences in the flavor and texture of each candy, but hard candy has the common drawback of being hard to break when chewed. In order to improve this defect, there is a hard candy in which a large amount of fats and oils are contained in the candy and a hydrophilic polyglycerin fatty acid ester, a lipophilic glycerin fatty acid ester and a hydrophilic sucrose fatty acid ester are added to and mixed with the fat and oil. . (For example, refer to Patent Document 1). However, in this method, the desired texture is obtained by blending a large amount of fats and oils. Therefore, an emulsifier of 7.1% hydrophilic polyglycerin fatty acid ester, 4.3% lipophilic glycerin fatty acid ester and 1.4% hydrophilic sucrose fatty acid ester is blended in the obtained hard candy. Because it is bad and not economical, it is far from a realistic solution and is not satisfactory.
There is also a sugar confectionery manufacturing method characterized by dissolving and mixing sugar, starch syrup and gelatin, adding a fine powder of sugar to the mixture and aeration. (For example, refer to Patent Document 2). However, since this manufacturing method uses gelatin or fine sugar powder and aeration is required during the manufacturing process, the manufacturing process is complicated and is not satisfactory.

JP 2000-106823 A JP 2002-315510 A

  An object of the present invention is to provide a texture improving agent for candy that does not ooze oils and fats on the surface during boiling, cooling molding and storage, and can be easily chewed with crisps easily when chewed. And

  In view of the above-mentioned present situation, the present inventors have boiled a candy sugar raw material, and blended with a texture improving agent for candy containing a polyglycerin condensed ricinoleic acid ester at the time of mixing with the oil and fat raw material. It has been found that it is a candy that does not bleed and is easy to break when chewed, and has achieved its purpose. That is, this invention provides the food texture improving agent for candy containing polyglycerol condensed ricinoleic acid ester.

  The candy containing the food texture improving agent for candy of the present invention is easy to chew when chewed and can be chewed without any sense of incongruity, and is suitable for infants and the elderly to eat.

  Hereinafter, the present invention will be described in detail. The present invention relates to a texture improving agent for candies that can chew candy easily and provides a crisp texture.

Candy is a generic name for confectionery mainly made of sugar and syrup, and there are many types of confectionery that can be considered. For example, soft candy such as caramel and nougat includes milk caramel, coffee caramel, chocolate caramel and nougat. Hard candy, such as toffee and drop, includes blitter, butterscotch, crunch and fruit drop, coffee drop, chocolate drop, and mints drop. Examples of candy include butterballs, milk confectionery, plum dried candy, Arihira sugar, sesame balls, etc., tablet confections include tablet confectionery, ramune confectionery, etc., and dried products include florets, sugar bars, meringues, etc. . Jelly, marshmallows, bonbons, etc. can also be classified as candies.
The candy in the present invention is not particularly limited as long as it is composed of a saccharide raw material and an oily fat raw material, but a hard candy is preferable. Moreover, the manufacturing method should just manufacture according to the well-known method of the said field | area, and is not restrict | limited at all to the method.

The polyglycerol condensed ricinoleic acid ester used in the present invention preferably has a polymerization degree of glycerol of 2 to 10 and a polymerization degree of condensed ricinoleic acid of 2 to 6.
The content of the polyglycerin condensed ricinoleate is in the range of 0.01 to 20%, preferably 0.05 to 10%, more preferably 0.1% to 5% when blended in the candy. If it is less than 0.01%, the desired texture cannot be obtained and is insufficient, and if it exceeds 20%, the flavor is unfavorable.

The polyglycerol fatty acid ester of the present invention is not limited at all as long as the candy can be prepared. Illustratively, the degree of glycerin polymerization is 2 to 10, and examples of the fatty acid residue to be constructed include lauric acid, myristic acid, palmitic acid, stearic acid, oleic acid, linoleic acid, linolenic acid and the like.
Esterification of polyglycerol and fatty acid may be performed according to a method known in the art. Polyglycerol fatty acid esters having various properties can be prepared by changing the mixing amount of polyglycerol and fatty acid. For example, when obtaining a hydrophilic polyglycerin fatty acid ester, it is only necessary to calculate the weight so as to be equimolar by calculation from the hydroxyl value of polyglycerin and the molecular weight of the fatty acid. When obtaining a new oil-based polyglycerin fatty acid ester The number of moles of fatty acid may be increased.
The mixing ratio of the polyglycerin condensed ricinoleic acid ester and the polyglycerin fatty acid ester is not particularly limited, but the polyglycerin condensed ricinoleic acid ester: polyglycerin fatty acid ester is preferably 90:10 to 10:90, more preferably 70: It is in the range of 30-50: 50. If the polyglycerin condensed ricinoleic acid ester: polyglycerin fatty acid ester is more than 90:10, oozing of oils and fats may occur on the surface of the candy. If it is less than 10:90, the candy becomes hard and difficult to chew. This is not preferable.
The HLB value of the polyglycerin fatty acid ester is not limited as long as the candy can be prepared, but is preferably 7.0 to 20.0, and more preferably 10.0 to 16.0. If the HLB value is less than 7.0, oil and fat ooze out on the surface of the candy, which is not preferable.
In addition, the HLB value here means a value calculated by the following formula.
HLB = 20 × (1-S / A)
In the formula, S: saponification value of ester, A: acid value of constituent fatty acid

The sucrose fatty acid ester of the present invention is not limited in any way as long as candy can be prepared. Examples of fatty acid residues that constitute candy include lauric acid, myristic acid, palmitic acid, stearic acid, oleic acid, linoleic acid, Examples include linolenic acid.
The HLB value of the fatty acid ester such as sho is not limited as long as the candy can be prepared, but is preferably 5.0 to 20.0, and more preferably 7.0 to 16.0. If the HLB value is less than 5.0, the surface of the candy may ooze out oil and fat, which is not preferable.

In addition, the emulsifier that can be used in combination with the product of the present invention is not limited as long as the candy can be prepared. For example, glycerin fatty acid ester, enzymatically decomposed lecithin, sorbitan fatty acid ester, polyoxyethylene sorbitan fatty acid ester, Examples thereof include monoglycerides, propylene glycol fatty acid esters, organic acid monoglycerides such as succinic acid monoglycerate and citric acid monoglyceride, and these emulsifiers may be used alone or in combination of two or more.
The addition amount of the emulsifier containing the candy texture improving agent of the present invention is 0.01% to 20%, preferably 0.05% to 10%, more preferably 0.1 to 5% as a total amount of the emulsifier. It is a range. If it is less than 0.01%, the desired texture cannot be obtained and is insufficient, and if it exceeds 20%, the flavor may be deteriorated.

  The fats and oils used in the present invention are not limited as long as the candy can be prepared. For example, if it is vegetable oil, animal oil such as palm oil, palm oil, palm kernel oil, olive oil, peanut oil, rice oil, rapeseed oil, sesame oil, cottonseed oil, corn oil, sunflower oil, soybean oil, safflower oil, etc. If so, milk fat, fish oil, lard, beef tallow, pork fat, and the like, and further, hardened oil obtained by chemically treating these fats, transesterified oil, fractionated oil, etc., these oils and fats may be used in combination of one or more. May be used.

  Examples of the carbohydrate raw material used in the present invention include glycerin, sucrose, fructose, maltose, glucose, dextrin isomerized sugar, starch syrup, reduced starch syrup, trehalose, maltitol, erythritol, sorbitol and the like. May be used alone or in combination of two or more.

The candy of the present invention may contain the candy texture improver of the present invention, and one or more proteins such as milk protein, soybean protein, wheat protein, gelatin, egg white, skim milk powder, whole milk powder, and milk are used in combination. May be used.
Any material may be used as long as it has a buffering effect for the purpose of suppressing the change in pH used in the present invention, and citrates, phosphates, polymerized phosphates (pyrophosphate, polyphosphate) , Metaphosphate, etc.) may be used alone or in combination of two or more.
In addition, as a gelling agent used for the purpose of enhancing stability, polysaccharides and gelling agents such as agar, gelatin, locust bean gum, xanthan gum, tamarind seed gum, karaya gum, pectin, and carrageenan may be used. Examples of dietary fiber include cellulose, polydextrose, guar gum enzymatic degradation product, indigestible polysaccharide, and the like.
Furthermore, you may add fruit juice, a sour agent, a fragrance | flavor, a coloring agent, etc.

  Hereinafter, although an example is given and the present invention is explained still in detail, the present invention is not limited to these.

Example 1
Condensed ricinoleic acid pentaglycerin 70% by weight (Sunsoft No. 818R, Taiyo Kagaku Co., Ltd.) and monostearic acid pentaglycerin 30% by weight (Sunsoft A-181E; HLB13.0, Taiyo Kagaku Co., Ltd.) Thus, the product 1 of the present invention was obtained.

Example 2
Condensed ricinoleate hexaglycerin 70% by weight (Sunsoft No. 818H, Taiyo Kagaku Co., Ltd.) and monostearate pentaglycerin 30% by weight (Sunsoft A-181E; HLB13.0, Taiyo Kagaku Co., Ltd.) And this invention product 2 was obtained.

Example 3
Condensed ricinoleate tetraglycerin 70% by weight (Sunsoft No. 818DG, manufactured by Taiyo Chemical Co., Ltd.) and monostearate pentaglycerin 30% by weight (Sunsoft A-181E; HLB13.0, manufactured by Taiyo Chemical Co., Ltd.) And this invention product 3 was obtained.

Example 4
Heat-mixed 70% by weight of condensed ricinoleic acid pentaglycerin (Sunsoft No. 818R, Taiyo Kagaku Co., Ltd.) and 30% by weight of monostearic acid decaglycerin (Sunsoft Q-18S; HLB12.0, Taiyo Kagaku Co., Ltd.) And this invention product 4 was obtained.

Example 5
Condensed ricinoleic acid pentaglycerin 70 wt% (Sunsoft No. 818R, Taiyo Kagaku Co., Ltd.) and hexastearine monostearate 30 wt% (Sunsoft Q-18F; HLB10.5, Taiyo Kagaku Co., Ltd.) And this invention product 5 was obtained.

Example 6
Heat-mixed 70% by weight of condensed ricinoleic acid pentaglycerin (Sunsoft No. 818R, Taiyo Kagaku Co., Ltd.) and 30% by weight of diglyceryl monostearate (Sunsoft A-18D; HLB7.0, Taiyo Kagaku Co., Ltd.) And this invention product 6 was obtained.

Example 7
Heating 70% by weight of condensed ricinoleic acid pentaglycerin (Sunsoft No. 818R, Taiyo Kagaku Co., Ltd.) and 30% by weight of sucrose stearate ester (Ryoto Sugar Ester S-1670; HLB16, Mitsubishi Chemical Foods Co., Ltd.) The product 7 of the present invention was obtained by mixing.

Example 8
Heating 70% by weight of condensed ricinoleic acid pentaglycerin (Sunsoft No. 818R, Taiyo Kagaku Co., Ltd.) and 30% by weight of sucrose stearate ester (Ryoto Sugar Ester S-570; HLB5, manufactured by Mitsubishi Chemical Foods Co., Ltd.) The product 8 of the present invention was obtained by mixing.

Example 9
90% by weight of condensed ricinoleic acid pentaglycerin (Sunsoft No. 818R, Taiyo Kagaku Co., Ltd.) and 10% by weight of monostearic acid pentaglycerin (Sunsoft A-181E; HLB13.0, Taiyo Kagaku Co., Ltd.) are heated and mixed. Thus, the product 9 of the present invention was obtained.

Example 10
Condensed ricinoleic acid pentaglycerin 50 wt% (Sunsoft No. 818R, Taiyo Kagaku Co., Ltd.) and monostearic acid pentaglycerin 50 wt% (Sunsoft A-181E; HLB13.0, Taiyo Kagaku Co., Ltd.) Thus, the product 10 of the present invention was obtained.

Example 11
Condensed ricinoleic acid pentaglycerin 10% by weight (Sunsoft No. 818R, Taiyo Kagaku Co., Ltd.) and monostearic acid pentaglycerin 90% by weight (Sunsoft A-181E; HLB13.0, Taiyo Kagaku Co., Ltd.) Thus, the product 11 of the present invention was obtained.

Example 12
60% by weight of condensed ricinoleic acid pentaglycerin (Sunsoft No. 818R, Taiyo Kagaku Co., Ltd.), 20% by weight of monostearic acid pentaglycerin (Sunsoft A-181E; HLB13.0, Taiyo Kagaku Co., Ltd.) and sucrose 20 wt% of stearic acid ester (Ryoto Sugar Ester S-1670; HLB16, manufactured by Mitsubishi Chemical Foods Co., Ltd.) was heated and mixed to obtain Product 12 of the present invention.

Comparative Example 1
Sucrose stearate 70% by weight (Ryoto Sugar Ester S-070; HLB1 or less, manufactured by Mitsubishi Chemical Foods Co., Ltd.) and monostearate pentaglycerin 30% by weight (Sunsoft A-181E; HLB13.0, Taiyo Chemical Co., Ltd.) Comparative product 1 was obtained by heating and mixing.

Comparative Example 2
Rapeseed oil fatty acid mono-diglyceride 70 wt% (Sunsoft No. 1030, manufactured by Taiyo Kagaku Co., Ltd.) and pentaglycerin monostearate 30 wt% (Sunsoft A-181E; HLB13.0, manufactured by Taiyo Kagaku Co., Ltd.) Comparative product 2 was obtained by heating and mixing.

Comparative Example 3
70% by weight of purified soybean lecithin (San lecithin L-61, manufactured by Taiyo Kagaku Co., Ltd.) and 30% by weight of pentaglycerin monostearate (Sunsoft A-181E; HLB13.0, manufactured by Taiyo Kagaku Co., Ltd.) Comparative product 3 was obtained.

Comparative Example 4
Rapeseed oil fatty acid mono-diglyceride 60% by weight (Sunsoft No. 1030, manufactured by Taiyo Chemical Co., Ltd.) and hexaglycerin monostearate 30% by weight (Sunsoft Q-18F; HLB10.5, manufactured by Taiyo Chemical Co., Ltd.) Comparative product 4 was obtained by heating and mixing 10% by weight of sucrose stearate (Ryoto Sugar Ester S-1670; HLB16, manufactured by Mitsubishi Chemical Foods Co., Ltd.).

Test example 1
As shown in Tables 1 to 3, 50 g of granulated sugar and 43.2 g of syrup (Bx.81) were weighed, 6.8 g of water was added and mixed, and this mixture was heated and boiled to 120 ° C., Candy 1-19 was obtained by mixing this invention product 1-12 or this invention product 13 (Sunsoft No. 818R) or the comparative product prepared in the Examples together with oils and fats, cooling and molding.

Test Example 2 (Eating texture evaluation)
The texture of the obtained candy was subjected to sensory evaluation by 20 panelists and evaluated according to the following criteria.
10: Among 20 people, when 20 people bite, it was evaluated that they were easily broken.
9: Among 20 people, 19 or 18 people evaluated that they were easy to break when biting.
8: Among 20 people, 17 or 16 people evaluated that they were easy to break when biting.
7: Evaluated as being easy to break when 15 or 14 out of 20 people chewed.
6: It was evaluated that it was easy to break when 13 or 12 out of 20 people chewed.
5: It was evaluated that it was easy to break when 11 or 10 out of 20 people chewed.
4: Evaluated as being easy to break when 9 or 8 out of 20 people chewed.
3: It was evaluated that it was easy to break when 7 or 6 of 20 people chewed.
2: Evaluated as being easy to break when 5 or 4 out of 20 people chew.
1: It evaluated that it was easy to break when 3 or less people bitten among 20 people.

Test example 3 (flavor evaluation)
The flavor of the obtained candy was subjected to sensory evaluation by 20 panelists and evaluated according to the following criteria.
10: Very good without feeling bitterness and smell of emulsifier.
9: Very good without feeling bitterness and smell of emulsifier.
8: Good without feeling bitterness and smell of emulsifier.
7: Feels the smell of the emulsifier very slightly, but does not feel any bitterness.
6: The emulsifier smells slightly, but it does not feel bitter.
5: A slight smell of emulsifier and a slight bitterness of the emulsifier are felt, but normal.
4: A slight smell of emulsifier and a slight bitterness are felt, but normal.
3: The emulsifier bites and smells bad.
2: The emulsifier bites and smells are strongly felt and bad.
1: The bitterness and smell of the emulsifier are very strong and very bad.

Test Example 4 (Evaluation of oil oozing)
The oil oozing on the surface of the obtained candy was evaluated according to the following criteria.
5: No oil oozing was observed on the surface, which was very good.
4: No oil oozing on the surface and very good.
3: A very small amount of oil oozing on the surface was observed, but it was good.
2: A small amount of oil oozing was observed on the surface.
1: Exudation of oil was observed on the surface.

Test Example 5 (Evaluation of sugar separation state)
The sugar separation of the obtained candy was evaluated according to the following criteria.
5: The separation of sugar was not observed at all and was very good.
4: Separation of sugar was not observed and was very good.
3: Although a very small amount of sugar was observed, it was good.
2: A small amount of sugar separation was observed.
1: Separation of sugar was observed.

Test Example 6 (Hardness measurement)
The hardness of the obtained candy was measured using a Kiyama hardness tester (KIYA SEISAKUSHO, LTD.). The sample was measured 5 times using a sample molded to a thickness of 5.0 mm, and the average value was calculated.
In addition, (N) in a table | surface is Newton and shows the value converted from the measured value.
The evaluation results and hardness measurement results of Test Examples 2 to 6 are shown in Tables 1 to 3 as evaluations.

  As is clear from Table 1, candies 1 to 5 containing the products 1 to 5 of the present invention were easily broken when chewed and had a good flavor. Furthermore, no oozing of oil on the candy surface or separation of sugar was observed, which was very good. In addition, the hardness is 17.6-78.0 N, and the chewing force of a healthy adult male is about 680 N, while a person with a denture that is said to decrease to 20%, an infant, an elderly person, etc. can easily chew The hardness was able to. Candy 6 to 8 containing the products 6 to 8 of the present invention are candy 7 and easily broken in texture, have a hardness of 58.8N, have a good taste, no oil oozing, no sugar or separation, and good. It was. In Candy 6 there was a very small amount of sugar separation, and in Candy 8 there was a very small amount of oil oozing, but the hardness was 26.5N and 49.0N, respectively. It was easy to crack and the flavor was good. The low hardness of the candy 6 is thought to be due to the fact that a very small amount of sugar was observed.

  As can be seen from Table 2, the candy 9-11 containing the products 9-11 of the present invention are candy 10 that is easily broken, has a hardness of 53.9N, has a good flavor, oil ooze and sugar separation. The candy 9 showed a slight amount of oil oozing and sugar separation, but it was easily broken when chewed, had a hardness of 60.8 N, and had a good flavor. In addition, the candy 11 had a good flavor, oil ooze and sugar separation was good, and the hardness was 93.1N, but the texture was evaluated as easily broken when 11 people chew. In addition, the candy 13 oozed out oil and showed a very small amount of sugar separation, but the hardness was 55.1N, the texture was easily broken, and the flavor was good. The candy 14 had a normal flavor due to the large amount of addition, but the hardness was 24.5N and the desired texture was obtained. It was good. Although the candy 15 had a hardness of 86.2N due to the small amount of addition, the texture was evaluated to be easy to break when 11 people chewed, and a very small amount of oil oozing and sugar separation was observed. The flavor was good.

  As apparent from Table 3, the candies 16 to 19 containing the comparative products 1 to 4 were hard and could not be bitten. The candy 16 has a hard texture and cannot be chewed, and the hardness is very hard without being crushed at the maximum pressurization weight 196N of this measuring device, and it is chewable for a denture person and a person with weak chewing force such as an infant or an elderly person. Is not easy. In addition, oil oozing and sugar separation were observed and insufficient. As in the case of the candy 17, when the candy 17 was chewed, it could not be hardly cracked, and the hardness was 196N or more. In addition, the candy 18 was not able to obtain the desired candy, had a hardness of 196 N or more, and the flavor felt badly felt the emulsifier bite. The candy 19 had a hardness of 196 N or more, and it was hard to chew when chewed, and oil ooze and sugar separation were observed and insufficient.

  Since the present invention can be chewed easily without chewing by blending a texture improving agent for candy containing polyglycerin condensed ricinoleic acid ester in the manufacture of candy, It can be expected to be used for candies that can be easily chewed by infants and the elderly.

Claims (2)

  Hardness reducing agent for hard candy containing polyglycerin condensed ricinoleic acid ester and polyglycerin fatty acid ester or sucrose fatty acid ester (except when used for preparation of W / O / W type oil and fat composition).   A hard candy comprising the hardness reducing agent for candy according to claim 1.