JP5876660B2 - Hard candy containing high-pressure gas-filled candy and method for producing the same - Google Patents

Description

The present invention relates to a hard candy containing a high-pressure gas-filled candy and a method for producing the same.

Candy with a foaming feeling is characterized by irritation in the mouth and has gained popularity in the market. As a method for producing a lollipop candy, there are known a method in which gas is directly enclosed in a candy dough and a method in which reaction components such as an organic acid and hydrogen carbonate are mixed in the candy dough.

Examples of methods for directly enclosing high-pressure gas in candy dough include, for example, a process of mixing and boiling raw materials and then cooling and solidifying, a crushing and sizing process, a molding process, a carbon dioxide gas introduction process performed in a pressurized container, and a cooling and heating process. Patent Document 1 describes a method including a pressure state releasing step. When the candy obtained by the above method is dissolved in the mouth, the encapsulated gas is rapidly released into the mouth, and a stimulating sensation of “cracking” is obtained. Such an exciting sensation is sometimes expressed as “soda feeling”.

The conventional high-pressure gas-filled candy has a problem of deteriorating its commercial value due to liquefaction at high temperatures in summer and temperatures in tropical and subtropical regions of 40 to 45 ° C. Therefore, in Patent Document 1, for the purpose of improving the heat resistance of the high-pressure gas-filled candy at 40 to 45 ° C., 20 to 35 parts of sugar, 20 to 35 parts of lactose, and 50 to 80 oligosaccharides of 4 or more sugars. A method for producing a high-pressure gas-filled candy using a candy raw material containing 30 to 60 parts by weight of a starch decomposition product containing by weight is described.

Examples of the production method for mixing foaming properties such as organic acid and hydrogen carbonate into candy dough include, for example, simmering candy dough and then flavoring at 100 ° C. or lower, organic acid, sodium bicarbonate at 70 ° C. or lower. There is known a method of adding, mixing, cutting and molding with a mold (Patent Document 2). When the candy obtained by the above method is dissolved in the mouth, the added components react to generate carbon dioxide, and an exciting sensation of “shwashwa” is obtained.

In a candy in which an organic acid and a reaction component such as carbonate or hydrogen carbonate are mixed, sodium hydrogen carbonate is frequently used as the reaction component. Since sodium hydrogen carbonate has a peculiar taste, it must be adjusted to a blending amount that does not affect the taste of the candy.

JP-A-1-168241 JP 2004-16073 A

An object of the present invention is to provide a novel candy that can provide a realistic soda feeling as if drinking a carbonated beverage.

The present inventors obtained a novel candy having a refreshing feeling peculiar to soda by mixing high-pressure gas-filled candy instead of mixing chemical components related to foaming properties into the candy dough. I thought it was possible. However, when conventional high-pressure gas-filled candy is mixed with general candy dough, the candy dough used as a base material is hot, so gas is released from the high-pressure gas-filled candy, and the resulting soda feeling of the candy is It became weak.

Therefore, the present inventors diligently studied and mixed a high-pressure gas-filled candy having unprecedented heat resistance with a candy dough having fluidity in a temperature range lower than that of a conventional candy dough, thereby realizing a novel and realistic It has been found that a hard candy having a soda feeling can be obtained. In other words, by mixing a high-pressure gas-filled candy having a high glass transition temperature and a specific range of moisture content with a base material candy having a low glass transition temperature and a specific range of moisture content, there is a high degree of freedom in formulation and a novelty. And a hard candy having a realistic soda feeling and a manufacturing method thereof. The present invention is based on this finding, and has the following features.

(1) a hard candy containing a high-pressure gas-filled candy having the following characteristics;
(A) The high-pressure gas-filled candy has a glass transition temperature of 60 to 90 ° C. and a moisture content of 0.7 to 2.3% by weight,
(B) The substrate candy has a glass transition temperature of 28 to 40 ° C. and a moisture content of 1.2 to 2.3% by weight.
(2) The hard candy according to (1), wherein (a) the high-pressure gas-filled candy contains 30 to 60% by weight of a high molecular weight water tank having a molecular weight of 400 to 950.
(3) (b) The hard candy as described in (1) or (2) in which a base material candy contains 5-100 weight% of sugar alcohols.
(4) The hard candy according to (3), wherein (b) the sugar alcohol is any one of xylitol, sorbitol, reduced starch syrup, reduced palatinose, or a mixture thereof.
(5) The hard candy according to any one of (1) to (4), containing (a) 10 to 50% by weight of the high-pressure gas-filled candy.
(6) A method for producing a hard candy containing a high-pressure gas-filled candy, comprising a step of mixing (a) a high-pressure gas-filled candy and (b) a base material candy having a product temperature of 60 to 90 ° C.
(7) A hard candy containing the high-pressure gas-filled candy according to (6), comprising the step of mixing 10 to 50% by weight of (a) the high-pressure gas-filled candy and (b) 90 to 50% by weight of the base material candy. Manufacturing method.
(8) A hard candy containing the high-pressure gas-filled candy obtained by the method according to (6) or (7).

According to the present invention, a high-pressure gas-filled candy-containing hard candy having a novel and realistic soda feeling can be provided. The candy of the present invention can be processed into various shapes while maintaining a soda feeling. Furthermore, since the candy of the present invention has high storage stability, it is not necessary to provide a particularly high moisture-resistant packaging such as a normal high-pressure gas-filled candy, and can be provided to the market at a low cost. Moreover, there are few restrictions on formulation as in the prior art, and a variety of candy can be provided.

The “hard candy containing high-pressure gas-filled candy” provided in the present invention (hereinafter also referred to as high-pressure gas-filled candy-containing hard candy) contains “high-pressure gas-filled candy” and “substrate candy”. And “High-pressure gas-filled candy” refers to a candy in which gas is directly introduced into the candy dough. The “base candy” refers to a candy dough serving as a base material for mixing the high-pressure gas-filled candy.

The “glass transition temperature” is a temperature at which a glass transition occurs in an amorphous solid material, and is also referred to as “Tg”. In hard candy, it can be considered that the hard candy in a glass state becomes a rubber state by heating. The glass transition temperature can be measured by differential scanning calorimetry (DSC), thermomechanical analysis (TMA), or the like. The glass transition temperature in the present invention is a value measured using DSC. Specifically, the specific heat is measured when the sample is changed from 0 ° C. to 200 ° C. at 5 ° C./min. The extension of the specific heat change curve before the specific heat changes and the intersection of the tangent lines of the specific heat change curve while the specific heat is changing are called extrapolated glass transition start temperatures. In the present invention, the extrapolated glass transition start temperature is defined as “glass transition temperature”.

The amount of water in the candy and the candy dough can be measured according to a water content analysis method usually used in the food field. The amount of water in the present invention is a value measured using a heat drying method.

The high-pressure gas-filled candy of the present invention desirably has a high glass transition temperature. The glass transition temperature of the high-pressure gas-filled candy is preferably 60 ° C. or higher, more preferably 68 ° C. or higher, further preferably 70 ° C. or higher, and most preferably 78 ° C. or higher. When the glass transition temperature is lower than the above range, the high-pressure gas-filled candy is dissolved during the mixing operation with the base material candy, gas is released, and the soda feeling is lowered. The glass transition temperature of the high-pressure gas-filled candy is preferably 90 ° C. or lower, more preferably 86 ° C. or lower. When the glass transition temperature is higher than the above range, the candy dough becomes hard, so that molding before the gas introduction step becomes difficult.

The high-pressure gas-filled candy not only has a high glass transition temperature, but also has a moisture content of preferably 0.7 to 2.3% by weight, more preferably 0.7 to 2.0% by weight, and still more preferably 0.7 to 2.0%. It is desirable that the content be 1.3% by weight, most preferably 0.7 to 1.0% by weight. Even if the glass transition temperature is within the above range, if the water content is higher than the above range, the fluidity of the candy dough is poor, so that it is difficult to perform the molding operation before the gas introduction step. When the amount of water is lower than the above range, the viscosity of the candy dough becomes very high, so that it is difficult to evenly release water.

Furthermore, it is preferable that the high-pressure gas-filled candy is mixed with a high molecular weight starch syrup. The high molecular weight starch syrup referred to in the present invention is preferably a starch syrup having a molecular weight of 400 to 950, more preferably a molecular weight of 500 to 930, and even more preferably 680 to 910. The high molecular weight starch syrup includes not only a general viscous liquid form but also a powdery form. A starch syrup having a molecular weight higher than that of the high molecular weight starch syrup is commercially available, and when used as a raw material, a candy dough having a high glass transition temperature is obtained. However, when a candy raw material and water using a starch syrup having a molecular weight larger than the above range are heated to 150 ° C. or more, they may form dumplings, which makes it difficult to boil down. The blending amount of the high molecular weight starch syrup in the high-pressure gas-filled candy is preferably 30 to 60% by weight, more preferably 40 to 50% by weight.

Examples of the sugar composition of the high-pressure gas-filled candy include 10 to 35% by weight of sugar, 25 to 40% by weight of lactose, and 30 to 60% by weight of high molecular weight starch syrup. By increasing the blending ratio of lactose or high molecular weight starch syrup, the glass transition temperature in the candy dough tends to increase.

A pigment, a fragrance, a sour agent, a powdered fruit juice, and the like can be added to the high-pressure gas-filled candy as needed, as long as the physical properties of the candy are not affected.

The high-pressure gas-filled candy is manufactured as follows, for example. Mix sugar ingredients and appropriate amount of water and boil by heating. The product temperature during boiling is preferably in the range of 145 to 160 ° C. In addition, the simmering process is made more efficient by performing under reduced pressure conditions, and a candy dough having a lower moisture content than the conventional one is prepared. For example, the candy dough after passing through the cooker is put into a vacuum kettle, and the pressure is reduced. The working pressure is 0.008 to 0.0213 MPa, preferably 0.008 to 0.0146 MPa when the absolute pressure is expressed and the absolute vacuum is 0 MPa.

The candy dough boiled to a predetermined moisture content is cooled to room temperature and solidified, and then sized by a crushing process. For sizing, a general-purpose disc mill, roll mill or the like can be used. The particle size is below JIS 10 mesh or less. There is actually no lower limit to the particle size of the sized candy. The sized candy is accommodated in a molding container having an appropriate cross-sectional shape and press-molded to obtain a molded candy having a desired shape. In this case, the molding pressure is suitably 50 to 200 kg / cm ² .

The molded candy is housed in a pressurized container, and after sealing the container, gas is introduced into the container. Examples of the gas include carbon dioxide gas and nitrogen gas. In particular, it is preferable to use carbon dioxide gas. The molding candy is heated and melted at a product temperature of 100 to 140 ° C. in the pressurized container in which the pressurized state is maintained. Thereafter, the pressurized container is cooled to room temperature under pressure, and then the pressurized state in the container is released to obtain a high-pressure gas-filled candy.

The substrate candy of the present invention desirably has a low glass transition temperature. The glass transition temperature of the base material candy is preferably 28 ° C. or higher, more preferably 30 ° C. or higher, and further preferably 33 ° C. or higher. When the glass transition temperature is lower than the above range, the base material candy may be deliquescent during storage and cause quality defects. Further, the glass transition temperature of the base material candy is preferably 40 ° C. or lower, more preferably 37 ° C. or lower, and further preferably 35 ° C. or lower. When the glass transition temperature is higher than the above range, the temperature range having fluidity becomes high, so that gas is released when mixing the high-pressure gas-filled candy, and soda feeling is lowered.

It is desirable that the base material candy not only has a low glass transition temperature but also has a low water content. The water content of the base material candy is preferably 2.3% by weight or less, more preferably 2.0% by weight or less. Even if the glass transition temperature of the base material candy is within the above range, if the moisture content is higher than the above range, the candy dough becomes sticky, making it difficult to perform the molding operation. The water content of the base material candy is preferably 1.2% by weight or more, more preferably 1.5% by weight or more. Even if the glass transition temperature of the base material candy is within the above range, if the water content is lower than the above range, the fluidity of the candy dough becomes poor, so the molding operation is performed after mixing the high pressure gas filled candy. It becomes difficult.

The base candy preferably contains 5 to 100% by weight of sugar alcohol. Examples of the sugar alcohol include reduced starch syrup, xylitol, sorbitol, reduced palatinose, maltitol, lactitol, erythritol, mannitol and the like. As the sugar alcohol to be blended in the base material candy, preferably any one of reduced starch syrup, xylitol, sorbitol, reduced palatinose or a mixture thereof, more preferably any one of reduced syrup, xylitol, reduced palatinose or Any one of these mixtures, most preferably a return syrup, reduced palatinose, or a mixture thereof may be mentioned. An example of a reduced starch syrup that can be suitably used for the base material candy of the present invention is a maltitol-rich varicella. The maltitol-rich varicella refers to a varicella containing 40 to 100% by weight of maltitol. Examples of sugars other than sugar alcohol include those that can be generally used for candy, such as sugar and chickenpox. Preferred examples include the following. Reduced palatinose 25-65 wt%, maltitol-rich starch syrup 75-35 wt%; sugar 20-40 wt%, starch syrup 40-75 wt%, xylitol 5-20 wt%; sugar 20-40 wt%, starch syrup 40- 75 wt%, sorbitol 5-20 wt%.

In addition to the sugars described above, ingredients other than sugar, such as pigments, flavorings, acidulants, powdered fruit juice, etc., may be added to the base candy as needed, as long as the physical properties of the candy are not affected. You can also. The base candy of the present invention can be mixed with liquid concentrated fruit juice.

The following method can be applied as a manufacturing method of the base material candy. A candy dough adjusted to a water content of 2.5% by weight or less is obtained by mixing a sugar raw material and an appropriate amount of water, heating to 150 to 160 ° C. and concentrating. Here, a candy dough with a lower moisture content can be obtained by reducing the pressure using a vacuum pump or the like. Next, after slowly cooling the dough to 100 to 120 ° C., components other than carbohydrates are added and mixed as necessary, and further cooled to 70 to 90 ° C. to obtain a base candy having fluidity be able to.

The temperature range in which a general candy dough prepared with sugar or chickenpox has fluidity is 110 ° C. or higher. Moreover, the temperature at which the high-pressure gas-filled candy manufactured by the prior art maintains the glass state is 50 ° C. or less. Therefore, when adding high-pressure gas-filled candy to general candy dough, the high-pressure gas-filled candy will dissolve,
The gas enclosed during mixing will be released. The base material candy of the present invention maintains fluidity that allows mixing operations at a temperature range in which the high-pressure gas-filled candy can be mixed while holding the gas, preferably 60 to 90 ° C, more preferably 70 to 90 ° C. ing.

The hard candy containing high-pressure gas-filled candy is manufactured, for example, as follows. A high-pressure gas-filled candy and a base candy are prepared by the above-described method, and the product temperature of the base candy is preferably 60 to 90 ° C, more preferably 65 to 90 ° C, and still more preferably 70 to 90 ° C. Mix high pressure gas filled candy. Examples of the mixing method include a method in which a base candy is formed into a sheet shape, and then a high-pressure gas-filled candy is sprayed and kneaded, and a method using a biaxial extruder or a biaxial molding machine is used. The mixing ratio of the high-pressure gas-filled candy and the base material candy can be changed according to the soda feeling desired, but preferably the high-pressure gas-filled candy is 10 to 50% by weight, more preferably 20 to 40% by weight. Preferably, the content is 20 to 30% by weight, and the remainder is a base material candy.

After mixing the high-pressure gas-filled candy with the base material candy, through a molding process, a high-pressure gas-filled candy-containing hard candy is obtained. Although it does not specifically limit as said shaping | molding method, General extrusion molding, casting molding, etc. are mentioned. By using various molds for molding, various high-pressure gas-filled candy-containing hard candy can be obtained.

According to the present invention, the moldability and storage stability of the hard candy after the high-pressure gas-filled candy is mixed with the base material candy are good.

Components other than the base material candy and the high-pressure gas-filled candy may be added to and mixed with the high-pressure gas-filled candy-containing hard candy, or other components may be introduced into the center. Examples of other components include a powder raw material and a crushed material. More specifically, animal and plant extract powders such as fruit juice powder, dairy product powder, coffee powder, cocoa powder and cacao extract powder, and crushed material such as dried fruits, animal and plant extracts such as concentrated fruit juice and cacao concentrate extract, etc. . The raw materials described above can be added and mixed in a temperature range in which the base material candy has fluidity. About the raw material which may be deteriorated by heat, it is desirable that the base candy is boiled and then gradually cooled and then mixed.

The surface of the high-pressure gas-filled candy-containing hard candy is mostly covered with the base material candy. The hard candy can be further processed into a sugar coating (hard sugar coating, soft sugar coating), shellac coating, oil / fat coat (vegetable oil / fat, chocolate, etc.), salt or sour powder coat, and the like.

The hard candy containing the high-pressure gas-filled candy may further contain a center of another part. For example, in the case of internal processing (center-in structure), oil and fat pastes, powders of components involved in foaming, liquid pastes (fruit pastes, etc.), gel-like pastes and the like can be mentioned.

EXAMPLES Hereinafter, although an Example is given and this invention is demonstrated concretely, this invention is not limited to these Examples.

Example 1 Formulation study of high-pressure gas-filled candy

In this example, a suitable formulation of a high-pressure gas-filled candy having heat resistance was examined.

1- (1) Preparation of high-pressure gas-filled candy (boiling step)
An appropriate amount of water was added to each sugar raw material described in Table 1 in a hand pan and boiled at 158 ° C. to prepare a sugar solution having a water content of about 2%. The boilability of each prepared sugar solution was evaluated as follows.
Good simmering work is possible; “◎”
Can be boiled without problems; “○”
Slightly high viscosity and difficult to boil; “△”
It becomes dumpling while boiling down to a predetermined moisture content; “×”
Further, the glass transition temperature and moisture were measured for some sugar solutions. The results are shown in Table 1.

From the results shown in Table 1, the sugar solution of the high-pressure gas-enclosed candy blended with chickenpox having a molecular weight of 400 to 910 had good boilability and could be used in the subsequent candy manufacturing process.

1- (2) Preparation of high-pressure gas-filled candy (molding-gas introduction process)
The sugar solution having a boiling ability of 適 or ◯ was cooled and solidified, and then crushed and sized by a disk mill so as to pass through a JIS standard sieve 10 mesh. The obtained sized candy was accommodated in a cylindrical container having an inner diameter of 10 cm (a container whose inner bottom portion was a mold for molding), and press molded at a pressure of 100 kg / cm ² to obtain each molded candy. The molded candy was housed in a pressurized container, carbon dioxide gas was introduced into the container to bring the container into a pressurized state of 50 kg / cm ² , and the molded candy in the container was heated to a product temperature of 120 ° C. Thereafter, the temperature in the container was lowered to normal temperature under the pressurized condition, and then the pressurized state in the container was released to prepare a high-pressure gas-filled candy.

1- (3) Preparation of base candy A mixture of 40 parts by weight of reduced palatinose, 60 parts by weight of reduced starch syrup and 15 parts by weight of water is heated to 160 ° C. and concentrated to a water content of about 2%. did. The obtained sugar solution was gradually cooled to 110 ° C. to prepare a base candy having fluidity.

1- (4) Preparation of high-pressure gas-filled candy-containing hard candy (mixing / molding process)
30% by weight of high-pressure gas-filled candy was added to 70% by weight of base material candy having fluidity and mixed. The temperature of the base material candy during mixing was 78 ° C.

1- (5) Heat resistance evaluation of high-pressure gas-filled candy-containing hard candy The high-pressure gas-filled candy-containing hard candy obtained in 1- (4) is indirectly heated with a heat transfer plate to obtain a product temperature of 78 ° C. Held back and forth. The candy was taken out as appropriate during the period from the start of holding to 10 minutes 30 seconds, and the soda feeling was subjected to sensory evaluation.
Strong soda feeling; “◎”
A feeling of soda is felt; “○”
Soda feel is somewhat felt; “△ ～ ○”
Soda feeling is felt but weak; “× to △”
Can't feel soda; “×”
The results are shown in Table 2.

A high-pressure gas-filled candy (glass transition temperature 60-70 ° C., water content 1.8-2.3 wt%) in which a syrup having a molecular weight of 400-910 is blended is mixed with a base candy or the subsequent molding. The process could be carried out without any problems. The candy after molding had a good soda feeling. Especially for hard candy using a high-pressure gas-filled candy having a glass transition temperature of 68 to 70 ° C. (water content 2.0 to 2.3 wt%), good soda even after holding at 78 ° C. for about 7 minutes The feeling was kept.

Example 2 Effect of decompression in simmering process of high-pressure gas-filled candy

About the mixing | blending 1-2, 1-3, 1-4 described in Table 1 of Example 1, after putting the raw material thrown into the coil cooker and boiled into a vacuum kettle and making it pressure reduction conditions, cooling solidification and shaping | molding were carried out. It was performed and the boilability and moldability were evaluated. The moldability was evaluated as follows.
Good molding possible; “◎”
Possible to mold without problems; “○”
Molding work is difficult; “△”
Can't mold; “×”
The results are shown in Table 3.

From the results shown in Table 3, candy having a remarkably high glass transition temperature of 80 ° C. or higher could be obtained by boiling under reduced pressure of 0.008 to 0.0213 MPa. The candy dough with a moisture content of 0.6% in the table had a very high viscosity during boiling, it was difficult to uniformly reduce the moisture in the dough, and the working efficiency in the molding process was low.

Example 3 Optimization of glass transition temperature and water content of high pressure gas filled candy

By using Formulation 1-2 of Example 1 (sugar: lactose: syrup (molecular weight 680) = 30: 30: 40) and adjusting the water content at the completion of boiling to 0.7 to 3.4% by weight High-pressure gas-filled candy having various glass transition temperatures was prepared. In the test group having a water content of 0.7% by weight, the cooking step was performed under reduced pressure conditions of 160 ° C. and 0.0213 MPa (absolute pressure, absolute vacuum 0 atm). The boilability and moldability of the high-pressure gas-filled candy dough were evaluated in the same manner as in Example 1-1 and Example 2, respectively. Furthermore, using the obtained high-pressure gas-filled candy, a high-pressure gas-filled candy-containing hard candy was prepared according to the method described in Examples 1- (3) and 1- (4), and the soda feeling of the obtained candy Were evaluated in the same manner as in Example 1- (5). The results obtained are shown in Table 4.

The hard candy prepared using a high pressure gas-filled candy having a moisture content of 0.7 to 2.3% by weight and a glass transition temperature of 68 to 86 ° C. had a good soda feeling. In particular, a high-pressure gas sealed within a glass transition temperature of 70 to 86 ° C. at a moisture content of 0.7 to 2.0% by weight, and further a glass transition temperature of 78 to 86 ° C. at a moisture content of 0.7 to 1.3% by weight. The candy had a particularly good soda feeling. In the high-pressure gas-filled candy having a moisture content of 2.6% or more and a glass transition temperature of less than 68 ° C., a large amount of gas was released when mixed with the base material candy.

Example 4 Examination of formulation of base material candy

4- (1) Preparation of base material candy An appropriate amount of water was added to each sugar raw material shown in Table 5 in a hand pan and boiled at 150C to prepare a sugar solution having a water content of about 2%. The obtained sugar solution was gradually cooled to the temperature described in Table 5 to prepare a base candy dough having fluidity. The base material candy dough was used in the subsequent mixing steps while maintaining the temperature after slow cooling.

4- (2) Preparation of hard candy containing high-pressure gas-filled candy (mixing / molding process)
30 parts by weight of high-pressure gas-filled candy having a glass transition temperature of 86 ° C. was added to and mixed with 70 parts by weight of each base material candy dough having fluidity. The mixed candy was press-molded to prepare a high-pressure gas-filled candy-containing hard candy. The workability (mixing suitability) when adding and mixing the high-pressure gas-filled candy, the workability (molding suitability) when molding, and the soda feeling of the obtained hard candy are evaluated in the same manner as in Example 1- (5). did. In addition, the sensory evaluation of the overall taste preference of hard candy was performed as follows. The results are shown in Table 5.
Very preferable; “◎”
Preferred; “○”
Somewhat preferable; “△”
Less preferred; “×”

The base material candy doughs of Formulations 4-1 and 4-2 consisted of only sugar and syrup. The moisture content was about 2.0% and the glass transition temperature was 50 to 58 ° C. Since the base material candy dough began to harden even at 120 to 130 ° C., it was difficult to uniformly mix the high-pressure gas-filled candy and the molding operation was also difficult. Further, even when a heat-resistant high-pressure gas-filled candy having a glass transition temperature of 86 ° C. was used, it was dissolved during mixing to release gas, resulting in a hard candy having a low soda feeling. Even when the amount of high-pressure gas-filled candy to be mixed was reduced to 10 to 20%, no significant improvement in mixing suitability was obtained.

The base material candy doughs of Formulations 4-3 and 4-4 in which about 10% of the sugar raw material was replaced with sugar alcohol had a glass transition temperature of 28 to 34 ° C. The candy dough had fluidity at 80 to 90 ° C., and it was possible to uniformly mix the high-pressure gas-filled candy. In addition, when a hard candy was prepared in the same manner using a high-pressure gas-filled candy having a glass transition temperature of 60 ° C., a hard candy containing a high-pressure gas-filled candy having a soda sensation was produced, although the soda feeling was slightly lower than that of the above-mentioned example. We were able to.

Regarding Formulations 4-5 to 4-9 consisting of a sugar alcohol content of 100%, Formulation 4-5 was poor in moldability, but was obtained by showing relatively good mixing suitability and moldability in other test sections. Hard soda feeling was also good. Also, in any test section, a hard candy was prepared in the same manner using a high-pressure gas-filled candy having a glass transition temperature of 60 ° C., but the soda feeling was slightly lower than in the above examples, but the high-pressure gas filling with a soda feeling was obtained. A candy-containing hard candy could be produced.

That is, in a test section where the glass transition temperature of the base candy dough is 28 to 40 ° C., a hard candy having a good soda feeling can be obtained by mixing and molding high pressure gas-filled candy having a glass transition temperature of 60 to 86 ° C. I was able to get it.

Example 5 Optimization of glass transition temperature and moisture content of base candy

By using Formulation 4-8 of Example 4 (reduced palatinose: high-maltitol starch syrup = 35: 65), adjusting the water content at the time of completion of boiling to 1.2 to 4.0% by weight, A substrate candy having a glass transition temperature was prepared. The boilability of the base material candy was evaluated in the same manner as in Example 1- (1). Furthermore, using a high-pressure gas-filled candy having a glass transition temperature of 86 ° C., a high-pressure gas-filled candy-containing hard candy is prepared according to the method described in Examples 1- (3) and 1- (4), and is suitable for mixing. The stickiness after molding and the soda feeling of the obtained candy were evaluated. Furthermore, after the obtained candy was packaged in an aluminum vapor deposition pillow and stored at 30 ° C. and a relative humidity of 80% for 3 months, the appearance of the candy was evaluated. The results obtained are shown in Table 6.

It was possible to produce high-pressure gas-filled candy-containing hard candy having a soda feeling in all test sections. However, in the test section where the moisture content of the substrate candy was 3.5% by weight or more, stickiness occurred after the high pressure gas-filled candy and the substrate candy were mixed and molded. Furthermore, when the hard candy was stored under high-temperature and high-humidity conditions, the candy surface was deliquescent and sticky in the test area where the moisture content of the base candy was 2.5% by weight or more, resulting in poor quality adhering to the packaging material. .

Claims (7)

A hard candy containing a high pressure gas filled candy and a base candy having the following characteristics:
(A) The high-pressure gas-filled candy has a glass transition temperature of 60 to 90 ° C. and a moisture content of 0.7 to 2.3% by weight,
(B) The substrate candy has a glass transition temperature of 28 to 40 ° C. and a moisture content of 1.2 to 2.3% by weight. (A) The hard candy according to claim 1, wherein the high-pressure gas-filled candy contains 30 to 60% by weight of a high molecular weight water tank having a molecular weight of 400 to 950. (B) The hard candy according to claim 1 or 2, wherein the base material candy contains 5 to 100% by weight of sugar alcohol as a sugar raw material. (B) The hard candy according to claim 3, wherein the sugar alcohol is any one of xylitol, sorbitol, reduced starch syrup, reduced palatinose, or a mixture thereof. (A) The hard candy as described in any one of Claims 1-4 containing 10 to 50 weight% of high pressure gas enclosure candy. (A) A high-pressure gas-filled candy having a glass transition temperature of 60 to 90 ° C. and a moisture content of 0.7 to 2.3% by weight is used. And containing a high-pressure gas-filled candy having a step of mixing with a base material candy having a moisture content of 1.2 to 2.3% by weight and having fluidity to a degree capable of mixing at 60 to 90 ° C. To make hard candy. The manufacturing method of the hard candy containing the high pressure gas enclosure candy of Claim 6 which has the process of mixing (a) 10-50 weight% of high pressure gas enclosure candy, and (b) base material candy 90-50 weight%. .