JP5894418B2 - Candy manufacturing method - Google Patents
Candy manufacturing method Download PDFInfo
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- JP5894418B2 JP5894418B2 JP2011241546A JP2011241546A JP5894418B2 JP 5894418 B2 JP5894418 B2 JP 5894418B2 JP 2011241546 A JP2011241546 A JP 2011241546A JP 2011241546 A JP2011241546 A JP 2011241546A JP 5894418 B2 JP5894418 B2 JP 5894418B2
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- fructose
- weight
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- temperature
- candy
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- 238000010438 heat treatment Methods 0.000 claims description 186
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- 239000005715 Fructose Substances 0.000 claims description 166
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 166
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Description
本発明は、果糖を用いたキャンディの製造方法に関する。 The present invention relates to a method for producing candy using fructose.
上記果糖は、ブドウ糖よりも肝臓や筋肉でグリコーゲンへの変化率が高く、運動中の低血糖を防ぐ効果がある。また、果糖は、血中インシュリンを上昇させる作用が小さいので、例えば糖尿病患者用などの甘味料として広く使われている。 The fructose has a higher rate of change to glycogen in the liver and muscle than glucose, and has the effect of preventing hypoglycemia during exercise. In addition, fructose is widely used as a sweetener for diabetic patients, for example, because it has a small effect of increasing blood insulin.
そこで、上述の果糖を用いた、携帯し易いハードキャンディの出現が望まれている。しかし、運動中の低血糖を効率よく防ぐべく高濃度の果糖を使用してハードキャンディを製造する場合には、歯に付着し易くまた硬すぎるという難点があった。 Therefore, the appearance of a hard candy that uses the above-mentioned fructose and is easy to carry is desired. However, when a hard candy is produced using a high concentration of fructose in order to efficiently prevent hypoglycemia during exercise, there is a difficulty in that it easily adheres to teeth and is too hard.
ところで、果糖は果物などに多く含まれており、果物の果汁を用いてハードキャンディを製造する方法が提案されている。この方法は、果汁を真空濃縮機による減圧下にて１１０〜１３０℃に加熱しながら水分を脱去して高濃縮し、スタンピングマシン等により成形する方法である（例えば、特許文献１等参照）。 By the way, a lot of fructose is contained in fruits and the like, and a method for producing hard candy using fruit juice has been proposed. In this method, fruit juice is heated to 110-130 ° C. under reduced pressure by a vacuum concentrator to remove moisture and highly concentrated, and then molded using a stamping machine or the like (see, for example, Patent Document 1). .
しかし、上述した提案方法による場合には、真空減圧を行う必要があり、製造が大掛かりになるという難点があった。 However, in the case of the proposed method described above, it is necessary to perform vacuum depressurization, and there is a problem that the manufacturing becomes large.
そこで、真空減圧を省略すべく、水分の無いまたは低い単糖類を用いてハードキャンディを製造することが考えられる。その場合において、粉末の果糖を、上述したように高濃度で使用して製造したキャンディの場合には、歯に付着し易くまた硬すぎるため、粉末の果糖に他の単糖類と混合して果糖の混合比率を下げるようにしてもよいが、あまり果糖の混合比率を下げすぎると運動中の低血糖を防ぐ効果が低下する等の問題があり、一方、果糖の混合比率（重量比率）を５０％以上にすると、成形不良や固化しない等の難点や、得られたハードキャンディの歯脆さが悪くなったり、歯付きし易くなったりして良好な食感が得られない等の難点があり、更には加熱溶融温度が高い場合には着色して味が苦くなるという課題もあった。 Therefore, it is conceivable to produce a hard candy using a monosaccharide having no or low water content in order to omit vacuum decompression. In that case, in the case of the candy produced by using the powdered fructose at a high concentration as described above, it is easy to adhere to the teeth and is too hard, so the powdered fructose is mixed with other monosaccharides to obtain the fructose. However, if the mixing ratio of fructose is too low, there is a problem that the effect of preventing hypoglycemia during exercise is reduced. On the other hand, the mixing ratio (weight ratio) of fructose is 50. % Or more, there are problems such as poor molding and solidification, and the hard brittleness of the obtained hard candy is worse, and it is easy to have teeth, and a good texture cannot be obtained. Furthermore, when the heating and melting temperature is high, there is also a problem that the color becomes colored and the taste becomes bitter.
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、果糖の混合比率が５０％以上であっても良好な食感を有し、しかも苦味のないハードキャンディを容易に製造することができるキャンディ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 such problems of the prior art, and easily produces a hard candy having a good texture and no bitterness even when the mixing ratio of fructose is 50% or more. An object of the present invention is to provide a candy manufacturing method that can be used.
本発明のキャンディ製造方法は、果糖からなる第１原料と、無水麦芽糖、含水麦芽糖、ショ糖、パラチニット、ラクチュロース及びラフィノースのうちの少なくとも１以上を含む第２原料とを有し、前記第１原料を重量率で５０％以上含むキャンディ原料を、苦味発生を回避できる最高温度から良好な食感を得るのに必要な下限の加熱温度までの間の温度で加熱溶融する工程と、溶融したキャンディ原料を所定形状に成形し冷却する工程と、
を含むことを特徴とする。
The candy manufacturing method of the present invention has a first raw material made of fructose and a second raw material containing at least one or more of anhydrous maltose, hydrous maltose, sucrose, palatinit, lactulose and raffinose, and the first raw material A candy raw material containing 50% or more by weight of a candy raw material at a temperature between a maximum temperature at which bitterness can be avoided and a lower heating temperature necessary to obtain a good texture; Forming a predetermined shape and cooling,
It is characterized by including.
本発明方法による場合には、キャンディ原料の５０％（重量率）以上が果糖からなる第１原料であっても、その第１原料に対して、無水麦芽糖、含水麦芽糖、ショ糖、パラチニット、ラクチュロース及びラフィノースのうちの少なくとも１以上を含む第２原料を加えて、苦味発生を回避できる最高温度以下の温度で加熱溶融するので、苦味が発生することがない。また、苦味発生を回避できる最高温度から良好な食感を得るのに必要な下限の加熱温度までの間の温度で加熱溶融すれば、歯脆さが良好でかつ歯付きし難い、良好な食感のハードキャンディを製造することができるので、温度管理を確実に行うことで良品を容易に得ることが可能になる。更に、従来のように真空減圧を用いる必要がないので、このことによっても果糖を用いたハードキャンディを容易に製造することができる。−
このキャンディ製造方法において、前記第２原料が含水麦芽糖を含む場合には、前記第１原料を重量率で５０％以上７８％以下とし、前記最高温度を１８２℃とすることが好ましい。また、前記第２原料が無水麦芽糖を含む場合、前記第１原料を重量率で５０％以上９０％以下とし、前記最高温度を１８４℃とすることが好ましい。更に、前記第２原料がパラチニットを含む場合、前記第１原料を重量率で５０％以上７０％以下とし、前記最高温度を１８５℃とすることが好ましい。更にまた、前記第２原料がラクチュロースを含む場合、前記第１原料を重量率で５０％以上８０％以下とし、前記最高温度を１８１℃とすることが好ましい。更にまた、前記第２原料がラフィノースを含む場合、前記第１原料を重量率で５０％以上７０％以下とし、前記最高温度を１８２℃とすることが好ましい。更にまた、前記第２原料がショ糖を含む場合、前記第１原料を重量率で５０％以上６５％以下とし、前記最高温度を１８４℃とすることが好ましい。
In the case of the method of the present invention, even if 50% (weight percentage) or more of the candy raw material is the first raw material made of fructose, the anhydrous maltose, hydrous maltose, sucrose, palatinit, lactulose are used for the first raw material. And the 2nd raw material containing at least 1 or more of raffinose is added, and it heat-melts at the temperature below the highest temperature which can avoid bitterness generation, Therefore Bitterness does not generate | occur | produce. In addition, if it is heated and melted at a temperature between the maximum temperature at which bitterness can be avoided and the lower limit of the heating temperature necessary for obtaining a good texture, the tooth brittleness is good and the tooth is hard to be toothed. Since a hard candy with a feeling can be produced, it is possible to easily obtain a non-defective product by reliably performing temperature control. Furthermore, since it is not necessary to use vacuum decompression as in the prior art, a hard candy using fructose can also be easily manufactured by this. −
In this candy manufacturing method, when the second raw material contains hydrous maltose, the first raw material is preferably 50% to 78% by weight and the maximum temperature is 182 ° C. Moreover, when the second raw material contains anhydrous maltose, the first raw material is preferably 50% to 90% by weight and the maximum temperature is 184 ° C. Furthermore, when the second raw material contains paratinite, the first raw material is preferably 50% to 70% by weight, and the maximum temperature is 185 ° C. Furthermore, when the second raw material contains lactulose, it is preferable that the first raw material is 50% to 80% by weight and the maximum temperature is 181 ° C. Furthermore, when the second raw material contains raffinose, it is preferable that the first raw material is 50% to 70% by weight and the maximum temperature is 182 ° C. Furthermore, when the second raw material contains sucrose, it is preferable that the first raw material is 50% to 65% by weight and the maximum temperature is 184 ° C.
本発明方法による場合には、果糖の混合比率が５０％以上であっても良好な食感を有し、しかも苦味のないハードキャンディを加熱溶融する温度を管理するだけで容易に製造することができる。 In the case of the method of the present invention, even when the fructose mixing ratio is 50% or more, it can be easily produced by controlling the temperature at which a hard candy having a good texture and having no bitterness is heated and melted. it can.
以下に、本発明のハードキャンディ製造方法につき説明する。 Below, the manufacturing method of the hard candy of this invention is demonstrated.
（第１実施形態）
この第１実施形態のハードキャンディ製造方法では、第１原料としての単糖類である果糖と、第２原料としての二糖類である無水麦芽糖とを有し、果糖を重量率において５０％以上９０％以下で含むキャンディ原料を、苦味発生を回避できる最高温度１８４℃から良好な食感を得るのに必要な下限の加熱温度までの間の温度で加熱溶融する工程と、溶融したキャンディ原料を所定形状に成形し冷却する工程とを含む。
(First embodiment)
In the hard candy manufacturing method of the first embodiment, fructose, which is a monosaccharide as a first raw material, and anhydrous maltose, which is a disaccharide, as a second raw material, the fructose is 50% or more and 90% by weight. The step of heating and melting the candy raw material contained below at a temperature between a maximum temperature of 184 ° C. at which a bitter taste can be avoided and a lower limit heating temperature necessary for obtaining a good texture, and the molten candy raw material in a predetermined shape Forming and cooling.
表１は、果糖の配合比率を、１００重量％、９０重量％、８５重量％、８０重量％、７０重量％、６５重量％、６０重量％、５０重量％と変化させ、残りを無水麦芽糖としたキャンディ原料を用いてキャンディを製造した場合において、加熱温度（℃）と、水分（計算値）と、得られたキャンディの歯脆さの評価及び歯付きし難さの評価とを纏めるとともに、苦味の評価についても表した表である。なお、果糖には、一例として加藤化学株式会社製の商品名「純果糖」である粒状のものを用いており、他の実施形態でも同様である。また、無水麦芽糖には、一例として株式会社林原商事製の商品名「ファイントース」を用いた。 Table 1 shows that the blending ratio of fructose is changed to 100 wt%, 90 wt%, 85 wt%, 80 wt%, 70 wt%, 65 wt%, 60 wt%, 50 wt%, and the rest is anhydrous maltose. In the case of producing candy using the candy raw material, the heating temperature (° C.), the moisture (calculated value), and the evaluation of the brittleness of the resulting candy and the evaluation of the difficulty of toothing are summarized, It is also a table showing the evaluation of bitterness. In addition, the granular thing which is the brand name made from Kato Chemical Co., Ltd. "pure fructose" is used for fructose, and it is the same also in other embodiment. As an example of anhydrous maltose, the trade name “Fine Tose” manufactured by Hayashibara Shoji Co., Ltd. was used.
上記歯脆さの評価と、歯付きし難さの評価とは、良好な食感の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、共に二重丸（ ◎ ）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り、例えば○〜△や△〜×などの「〜」は、○と△の中間レベル、△と×の中間レベルを言う。この「〜」については、以下においても同様である。また、苦味についても評価を行っていて、０は苦味なし、１はやや苦い、２は苦い、３は極めて苦いことを示し、数字が大になる程苦くなる評価であり、表中の「−」については評価を行っていないことを表す。これらの評価の仕方は、以下同様である。 The evaluation of the brittleness of the teeth and the evaluation of the difficulty of being toothed are indicators of whether or not the product can be a product as a hard candy having a good texture, and those that are both double circles () can be a product. Represents that. 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. For evaluation of tooth brittleness, ×: bad, △: somewhat bad, ○: somewhat good, ◎: good, and the same is true for evaluation of difficulty in attaching teeth. For example, ○ to Δ and Δ to ×, etc. “˜” means an intermediate level between ◯ and Δ, and an intermediate level between Δ and ×. The same applies to “˜” below. In addition, bitterness is also evaluated, 0 is no bitterness, 1 is slightly bitter, 2 is bitter, 3 is extremely bitter, and the evaluation becomes bitter as the number increases. "Indicates that no evaluation is performed. These evaluation methods are the same as below.
表１中の実施例１〜７における加熱温度は、各実施例で得られたキャンディの歯脆さの評価と歯付きし難さの評価とを共に良好にすることができる下限の加熱温度である。なお、実施例１〜７における果糖と無水麦芽糖との配合比率は、実施例１では９０重量％：１０重量％、実施例２では８５重量％：１５重量％、実施例３では８０重量％：２０重量％、実施例４では７０重量％：３０重量％、実施例５では６５重量％：３５重量％、実施例６では６０重量％：４０重量％、実施例７では５０重量％：５０重量％である。 The heating temperature in Examples 1 to 7 in Table 1 is a lower limit heating temperature that can improve both the evaluation of the tooth brittleness and the evaluation of the difficulty of toothing of the candy obtained in each Example. is there. The blending ratio of fructose and anhydrous maltose in Examples 1 to 7 is 90% by weight: 10% by weight in Example 1, 85% by weight: 15% by weight in Example 2, and 80% by weight in Example 3: 20 wt%, Example 4 70 wt%: 30 wt%, Example 5 65 wt%: 35 wt%, Example 6 60 wt%: 40 wt%, Example 7 50 wt%: 50 wt% %.
図１は、実施例１〜７において、果糖の含有量（重量％）を横軸、加熱温度を縦軸にとったとき、歯脆さの評価および歯付きし難さの評価を良好にできる下限の加熱温度と、果糖の含有量との関係を示すグラフである。 FIG. 1 shows that in Examples 1 to 7, when the content (% by weight) of fructose is taken on the horizontal axis and the heating temperature is taken on the vertical axis, the evaluation of tooth brittleness and the difficulty of toothing can be improved. It is a graph which shows the relationship between the heating temperature of a minimum and content of fructose.
この図１より理解されるように、歯脆さの評価および歯付きし難さの評価が良好となる下限の加熱温度は、果糖の含有量が増加するに伴って上昇するように変化する。 As can be understood from FIG. 1, the lower limit heating temperature at which the evaluation of tooth brittleness and the evaluation of difficulty in attaching teeth is good changes as the fructose content increases.
そして、上記下限の加熱温度よりも高い温度で加熱溶融させた場合にも、歯脆さの評価および歯付きし難さの評価を良好となし得る。つまり、表１に戻り、実施例８は、実施例６と同じ配合比率で、加熱温度を実施例６の１４５℃から１７５℃に変化させ、実施例９は、実施例７と同じ配合比率で、加熱温度を実施例７の１４２℃から１７５℃に変化させている。このように加熱温度を下限の加熱温度よりも高くさせた実施例８、９にあっては、歯脆さの評価および歯付きし難さの評価を良好になし得る。 Even when heated and melted at a temperature higher than the lower limit heating temperature, the evaluation of tooth brittleness and the difficulty of toothing can be made good. That is, returning to Table 1, in Example 8, the heating ratio was changed from 145 ° C. in Example 6 to 175 ° C. at the same mixing ratio as in Example 6, and in Example 9, the same mixing ratio as in Example 7 was used. The heating temperature was changed from 142 ° C. in Example 7 to 175 ° C. Thus, in Examples 8 and 9 in which the heating temperature is set higher than the lower limit heating temperature, the evaluation of tooth brittleness and the difficulty of toothing can be made well.
しかし、加熱温度を高くし過ぎる場合には、苦味が発生する。例えば、果糖が１００重量％で無水麦芽糖を加えていない比較例１、比較例５及び比較例７の場合には、加熱温度が１６９℃（比較例１）では苦味が０であるが、加熱温度が１８４℃（比較例５）、１９２℃（比較例７）では苦味が１、３になり、苦味が発生する。 However, when the heating temperature is too high, bitterness is generated. For example, in the case of Comparative Example 1, Comparative Example 5 and Comparative Example 7 in which fructose is 100% by weight and anhydrous maltose is not added, the bitterness is 0 when the heating temperature is 169 ° C. (Comparative Example 1). However, at 184 ° C. (Comparative Example 5) and 192 ° C. (Comparative Example 7), the bitterness becomes 1 and 3, and bitterness is generated.
このような苦味の発生は、果糖の配合比率が高い場合、例えば果糖が１００重量％または９０重量％程度の場合に起こり易い。果糖が１００重量％の場合は上述した通りであり、果糖が９０重量％の比較例２〜４では、加熱温度が１７３℃（比較例３）、１４５℃（比較例４）のときに苦味が無く、加熱温度が１８７℃（比較例２）の高温になると苦味（苦味基準２）が起こる。 Such bitterness is likely to occur when the blending ratio of fructose is high, for example, when the fructose is about 100% by weight or 90% by weight. When the fructose is 100% by weight, it is as described above, and in Comparative Examples 2 to 4 where the fructose is 90% by weight, the bitterness is less when the heating temperature is 173 ° C. (Comparative Example 3) and 145 ° C. (Comparative Example 4). If the heating temperature is as high as 187 ° C. (Comparative Example 2), bitterness (bitterness standard 2) occurs.
以上のことを考慮して、苦味の発生を抑制することが可能な最高温度について求めると、果糖と無水麦芽糖との配合比率が９０重量％：１０重量％のときに、苦味が発生せずしかも歯脆さの評価及び歯付きし難さの評価が共に良好であった１８４℃になる。 In consideration of the above, when the maximum temperature at which bitterness can be suppressed is determined, when the blending ratio of fructose and anhydrous maltose is 90% by weight: 10% by weight, bitterness does not occur. Both the evaluation of the brittleness of the teeth and the evaluation of the difficulty of attaching the teeth were 184 ° C.
したがって、本実施形態にあっては、果糖の配合比率が５０重量％〜９０重量％で、残りが無水麦芽糖であり、加熱温度が苦味発生を回避できる最高温度１８４℃から良好な食感を得るのに必要な下限の加熱温度までの間の温度である場合に商品となり得ることが理解される。なお、配合比率により変化する下限の加熱温度のうち、本実施形態で最も低い温度は、実施例７の下限の加熱温度１４２℃である。 Therefore, in this embodiment, the blending ratio of fructose is 50% by weight to 90% by weight, the rest is anhydrous maltose, and a good texture is obtained from the maximum temperature 184 ° C. at which the heating temperature can avoid the occurrence of bitterness. It is understood that a commercial product can be obtained when the temperature is between the lower heating temperatures necessary for the production. In addition, the lowest temperature in this embodiment among the lower limit heating temperature which changes with a mixture ratio is the heating temperature 142 degreeC of the minimum of Example 7. FIG.
よって、本実施形態では、キャンディ原料の５０重量％以上が果糖からなる第１原料であっても、その第１原料に対して無水麦芽糖を加えて、苦味発生を回避できる最高温度（１８４℃）以下の温度で加熱溶融するので、苦味が発生することがない。また、苦味発生を回避できる最高温度（１８４℃）から良好な食感を得るのに必要な下限の加熱温度までの間の温度で加熱溶融すれば、歯脆さが良好でかつ歯付きし難い、良好な食感のハードキャンディを製造することができるので、温度管理を確実に行うことで良品を容易に得ることが可能になる。更に、従来のように真空減圧を用いる必要がないので、このことによっても果糖を用いたハードキャンディを容易に製造することが可能になる。 Therefore, in this embodiment, even if 50% by weight or more of the candy raw material is the first raw material made of fructose, the highest temperature (184 ° C.) at which bitterness can be avoided by adding anhydrous maltose to the first raw material. Since it melts by heating at the following temperatures, bitterness does not occur. Moreover, if it is heated and melted at a temperature between the maximum temperature (184 ° C.) at which bitterness can be avoided and the lower limit of the heating temperature necessary for obtaining a good texture, tooth brittleness is good and it is difficult to have teeth. Since a hard candy having a good texture can be produced, it is possible to easily obtain a good product by reliably performing temperature control. Further, since it is not necessary to use vacuum decompression as in the prior art, this also makes it possible to easily manufacture a hard candy using fructose.
図１に示す果糖の含有量と下限の加熱温度との関係は、果糖含有量（重量％）をｘ、下限の加熱温度（℃）をｙとすると、下限の加熱温度ｙと果糖含有量ｘとの間には、下記の（式１）が成立する。 The relationship between the fructose content and the lower limit heating temperature shown in FIG. 1 is that when the fructose content (% by weight) is x and the lower limit heating temperature (° C.) is y, the lower limit heating temperature y and the fructose content x (Equation 1) below holds between
ｙ≧０．０２６３ｘ２ −２．６００１ｘ＋２０６ ・・・（式１）
但し、この関係式は最小二乗法により得たものであるので、図１に示すバラツキを考慮して良品を得るために、温度管理には、関係式よりも低温側となった果糖含有量７０％および９０％の加熱温度の誤差（約−１℃）を管理温度とするように、下記の（式２）を用いる。
y ≧ 0.0263x 2 -2.6001x + 206 (Formula 1)
However, since this relational expression is obtained by the method of least squares, in order to obtain a non-defective product in consideration of the variation shown in FIG. The following (Equation 2) is used so that the error (about −1 ° C.) between the heating temperature of 90% and 90% is set as the control temperature.
ｙ≧０．０２６３ｘ２ −２．６００１ｘ＋２０５ ・・・（式２）
また、表１の比較例６のように、実施例３と同じ配合比率で、加熱温度を下限の加熱温度である１６７℃（実施例３）よりも低い１４６℃に降下した場合には、当然のことながら、歯脆さの評価及び歯付きし難さの評価が共に悪くなる。
y ≧ 0.0263x 2 -2.6001x + 205 (Expression 2)
Moreover, like Comparative Example 6 of Table 1, when the heating temperature is lowered to 146 ° C. lower than 167 ° C. (Example 3) which is the lower limit heating temperature at the same blending ratio as Example 3, it is natural. However, both the evaluation of the brittleness of the teeth and the evaluation of the difficulty of attaching the teeth are worse.
（第２実施形態）
この第２実施形態では、第１原料としての単糖類である果糖と、第２原料としての二糖類である含水麦芽糖とを有し、果糖を５０重量％以上７８重量％以下で含むキャンディ原料を、苦味発生を回避できる最高温度１８２℃から良好な食感を得るのに必要な下限の加熱温度までの間の温度で加熱溶融する工程と、溶融したキャンディ原料を所定形状に成形し冷却する工程とを含む。
(Second Embodiment)
In the second embodiment, a candy raw material having fructose as a monosaccharide as a first raw material and hydrous maltose as a disaccharide as a second raw material and containing fructose in an amount of 50% by weight to 78% by weight. , A step of heating and melting at a temperature between a maximum temperature of 182 ° C. at which a bitter taste can be avoided and a lower heating temperature necessary for obtaining a good texture, and a step of cooling the molten candy raw material into a predetermined shape Including.
表２は、果糖の配合比率を、８０重量％、７８重量％、７０重量％、６０重量％、５０重量％と変化させ、残りを含水麦芽糖としたキャンディ原料を用いてキャンディを製造した場合において、得られたキャンディの歯脆さの評価および歯付きし難さの評価が共に二重丸（ ◎ ）になる加熱温度（℃）と水分（計算値）とを纏めるとともに、苦味の評価についても表した表である。なお、含水麦芽糖には、一例として株式会社林原商事製の商品名「サンマルトＳ」を用いた。 Table 2 shows the case where the candy is manufactured using the candy raw material in which the blending ratio of fructose is changed to 80% by weight, 78% by weight, 70% by weight, 60% by weight, and 50% by weight, and the rest is hydrous maltose. In addition, the evaluation of the brittleness of the candy and the evaluation of the difficulty of toothing are summarized in the heating temperature (° C) and moisture (calculated value), which are double circles (◎), and the bitterness is also evaluated. This is a table. As an example of the hydrous maltose, trade name “Sanmaruto S” manufactured by Hayashibara Shoji Co., Ltd. was used.
表２中の実施例１０〜１３における加熱温度は、各実施例で得られたキャンディの歯脆さの評価および歯付きし難さの評価を共に良好にすることができる下限の加熱温度である。なお、各実施例における果糖と含水麦芽糖との配合比率は、実施例１０では７８重量％：２２重量％、実施例１１では７０重量％：３０重量％、実施例１２では６０重量％：４０重量％、実施例１３では５０重量％：５０重量％である。 The heating temperature in Examples 10 to 13 in Table 2 is the lower limit heating temperature that can improve both the evaluation of tooth brittleness and the difficulty of toothing of the candy obtained in each Example. . The blending ratio of fructose and hydrous maltose in each example is 78% by weight: 22% by weight in Example 10, 70% by weight: 30% by weight in Example 11, and 60% by weight: 40% in Example 12. % In Example 13, 50% by weight: 50% by weight.
図２は、歯脆さの評価も歯付きし難さの評価も良好である実施例１０〜１３において、果糖の含有量（重量％）を横軸、加熱温度を縦軸にとったとき、歯脆さの評価も歯付きし難さの評価も良好にできる下限の加熱温度と、果糖の含有量との関係を示すグラフである。 FIG. 2 shows that in Examples 10 to 13 in which the evaluation of the brittleness of the teeth and the evaluation of the difficulty of toothing are good, the content (wt%) of fructose is taken on the horizontal axis and the heating temperature is taken on the vertical axis. It is a graph which shows the relationship between the heating temperature of the minimum and the content of fructose which can perform favorable evaluation of tooth brittleness, and evaluation of difficulty with a tooth.
この図２より理解されるように、歯脆さの評価および歯付きし難さの評価が良好となる下限の加熱温度は、果糖の含有量が増加するに伴って上昇するように変化する。 As can be understood from FIG. 2, the lower limit heating temperature at which the evaluation of tooth brittleness and the evaluation of difficulty in attaching teeth is good changes as the fructose content increases.
そして、上記下限の加熱温度よりも低い温度で加熱溶融させた場合には、歯脆さの評価も歯付きし難さの評価も低下する。例えば、実施例１１と同じ果糖と含水麦芽糖との配合比率で、加熱温度を実施例１１の１７０℃（下限の加熱温度）よりも低い１４５℃にした比較例２３の場合、および、実施例１２と同じ果糖と含水麦芽糖との配合比率で、加熱温度を実施例１２の１６１℃（下限の加熱温度）よりも低い１４５℃にした比較例２４の場合には、共に歯脆さの評価も歯付きし難さの評価もやや悪いになる。 And when it heat-melts at the temperature lower than the heating temperature of the said minimum, both evaluation of a tooth brittleness and evaluation of a difficulty with a tooth | gear will fall. For example, in the case of Comparative Example 23 in which the same mixing ratio of fructose and hydrous maltose as in Example 11 was used and the heating temperature was 145 ° C. lower than 170 ° C. (lower limit heating temperature) in Example 11, and Example 12 In the case of Comparative Example 24 in which the heating temperature was set to 145 ° C. lower than 161 ° C. (lower limit heating temperature) of Example 12 with the same blending ratio of fructose and hydrous maltose, both evaluation of tooth brittleness was performed. The evaluation of the difficulty of sticking is also a little bad.
これに対し、上記下限値よりも高い温度で加熱溶融させた場合には、歯脆さの評価および歯付きし難さの評価を良好となし得る。つまり、表２に戻り、果糖と含水麦芽糖との配合比率が実施例１３と同じで、加熱温度を実施例１３の１５６℃（下限の加熱温度）よりも高い１７１℃にした実施例１４では、歯脆さの評価も歯付きし難さの評価も共に良好となっている。 On the other hand, when it is heated and melted at a temperature higher than the above lower limit value, the evaluation of tooth brittleness and the evaluation of difficulty in attaching teeth can be made good. That is, returning to Table 2, in Example 14, where the blending ratio of fructose and hydrous maltose was the same as in Example 13, and the heating temperature was 171 ° C. higher than 156 ° C. (lower heating temperature) in Example 13, Both the evaluation of the brittleness of the teeth and the evaluation of the difficulty of attaching teeth are good.
しかし、本実施形態にあっても、加熱温度を高くし過ぎる場合には、苦味が発生する。例えば、果糖と含水麦芽糖との配合比率が８０重量％：２０重量％の比較例２１及び比較例２２に関し、加熱温度が１７０℃（比較例２２）では苦味が０であるが、加熱温度が１８７℃（比較例２１）では苦味が１になり、苦味が発生する。 However, even in the present embodiment, when the heating temperature is too high, bitterness occurs. For example, regarding Comparative Example 21 and Comparative Example 22 in which the blending ratio of fructose and hydrous maltose is 80% by weight: 20% by weight, the bitterness is 0 when the heating temperature is 170 ° C. (Comparative Example 22), but the heating temperature is 187. At 0 ° C. (Comparative Example 21), the bitterness becomes 1, and bitterness is generated.
以上のことを考慮して、苦味の発生を抑制することが可能な最高温度について求めると、実施例１０に示すように果糖と含水麦芽糖との配合比率が７８重量％：２２重量％のときに、苦味が発生せず、しかも歯脆さの評価及び歯付きし難さの評価が共に良好であった１８２℃になる。 In consideration of the above, when the maximum temperature capable of suppressing the occurrence of bitterness is determined, as shown in Example 10, when the blending ratio of fructose and hydrous maltose is 78% by weight: 22% by weight The bitterness does not occur, and both the evaluation of the brittleness of the teeth and the evaluation of the difficulty of attaching the teeth are both 182 ° C.
したがって、本実施形態にあっては、果糖の配合比率が５０重量％〜７８重量％で、残りが含水麦芽糖であり、加熱温度が苦味発生を回避できる最高温度１８２℃から良好な食感を得るのに必要な下限の加熱温度までの間の温度である場合に商品となり得ることが理解される。配合比率により変化する下限の加熱温度のうち、本実施形態で最も低い温度は、実施例１３の下限の加熱温度１５６℃である。 Therefore, in this embodiment, the blending ratio of fructose is 50 wt% to 78 wt%, the rest is hydrous maltose, and a good texture is obtained from the maximum temperature 182 ° C. at which the heating temperature can avoid the occurrence of bitterness. It is understood that a commercial product can be obtained when the temperature is between the lower heating temperatures necessary for the production. Of the lower limit heating temperatures that change depending on the blending ratio, the lowest temperature in this embodiment is the lower limit heating temperature of Example 13 at 156 ° C.
よって、本実施形態では、キャンディ原料の５０重量％以上が果糖からなる第１原料であっても、その第１原料に対して含水麦芽糖を加えて、苦味発生を回避できる最高温度（１８２℃）以下の温度で加熱溶融するので、苦味が発生することがない。また、苦味発生を回避できる最高温度（１８２℃）から良好な食感を得るのに必要な下限の加熱温度までの間の温度で加熱溶融すれば、歯脆さが良好でかつ歯付きし難い、良好な食感のハードキャンディを製造することができるので、温度管理を確実に行うことで良品を容易に得ることが可能になる。更に、従来のように真空減圧を用いる必要がないので、このことによっても果糖を用いたハードキャンディを容易に製造することが可能になる。 Therefore, in this embodiment, even if 50% by weight or more of the candy raw material is the first raw material made of fructose, the highest temperature (182 ° C.) at which bitterness can be avoided by adding hydrous maltose to the first raw material. Since it melts by heating at the following temperatures, bitterness does not occur. Moreover, if it is heated and melted at a temperature between the maximum temperature (182 ° C.) at which bitterness can be avoided and the lower heating temperature necessary for obtaining a good texture, tooth brittleness is good and it is difficult to have teeth. Since a hard candy having a good texture can be produced, it is possible to easily obtain a good product by reliably performing temperature control. Further, since it is not necessary to use vacuum decompression as in the prior art, this also makes it possible to easily manufacture a hard candy using fructose.
図２に示す果糖の含有量と下限の加熱温度との関係は、果糖含有量（重量％）をｘ、下限の加熱温度（℃）をｙとすると、下限の加熱温度ｙと果糖含有量ｘとの間には、下記の（式３）が成立する。 The relationship between the fructose content and the lower limit heating temperature shown in FIG. 2 is that when the fructose content (% by weight) is x and the lower limit heating temperature (° C.) is y, the lower limit heating temperature y and the fructose content x (Equation 3) below holds true between
ｙ≧０．０２５８ｘ２ −２．３７６７ｘ＋２１０．５ ・・・（式３）
但し、この関係式は最小二乗法により得たものであるので、図２に示すバラツキを考慮して良品を得るために、温度管理には、関係式よりも低温側となった果糖含有量７０％の加熱温度の誤差（約−０．５℃）を管理温度とするように、下記の（式４）を用いる。
y ≧ 0.0258x 2 −2.3767x + 210.5 (Expression 3)
However, since this relational expression is obtained by the method of least squares, in order to obtain a non-defective product in consideration of the variation shown in FIG. The following (Equation 4) is used so that the error (about −0.5 ° C.) of the heating temperature in% is the control temperature.
ｙ≧０．０２５８ｘ２ −２．３７６７ｘ＋２１０ ・・・（式４） y ≧ 0.0258x 2 −2.3767x + 210 (Formula 4)
（第３実施形態）
この第３実施形態では、第１原料としての単糖類である果糖と、第２原料としての二糖類であるショ糖とを有し、果糖を重量率において５０重量％以上６５重量％以下で含むキャンディ原料を、苦味発生を回避できる最高温度１８４℃から良好な食感を得るのに必要な下限の加熱温度までの間の温度で加熱溶融する工程と、溶融したキャンディ原料を所定形状に成形し冷却する工程とを含む。
(Third embodiment)
In this 3rd Embodiment, it has fructose which is a monosaccharide as a 1st raw material, and sucrose which is a disaccharide as a 2nd raw material, and contains fructose by 50 to 65 weight% in weight ratio. A step of heating and melting the candy raw material at a temperature between a maximum temperature of 184 ° C. at which a bitter taste can be avoided and a lower heating temperature necessary for obtaining a good texture, and the molten candy raw material is molded into a predetermined shape Cooling.
表３は、果糖の配合比率を、８０重量％、７０重量％、６５重量％、６０重量％、５０重量％と変化させ、残りをショ糖としたキャンディ原料を用いてキャンディを製造した場合において、得られたキャンディの歯脆さの評価と歯付きし難さの評価とが共に二重丸（ ◎ ）になる加熱温度（℃）と水分（計算値）とを纏めるとともに、苦味の評価についても表した表である。なお、ショ糖には、一例として日新製糖株式会社製の商品名「フロストシュガーＦＳ−２」を用いた。 Table 3 shows the case in which candy is manufactured using a candy raw material in which the blending ratio of fructose is changed to 80% by weight, 70% by weight, 65% by weight, 60% by weight, and 50% by weight, and the rest is sucrose. About the evaluation of bitterness, together with the heating temperature (° C) and moisture (calculated value) that both the evaluation of the brittleness of the candy and the evaluation of the difficulty of toothing are double circles (◎) Is also a table. As an example, the product name “Frost Sugar FS-2” manufactured by Nissin Sugar Co., Ltd. was used for sucrose.
表３中の実施例２０〜２２における加熱温度は、各実施例で得られたキャンディの歯脆さの評価と歯付きし難さの評価とを共に良好にすることができる下限の加熱温度である。なお、各実施例における果糖とショ糖との配合比率は、実施例２０では６５重量％：３５重量％、実施例２１では６０重量％：４０重量％、実施例２２では５０重量％：５０重量％である。 The heating temperature in Examples 20 to 22 in Table 3 is the lower limit of the heating temperature that can improve both the evaluation of the tooth brittleness and the evaluation of the difficulty of toothing of the candy obtained in each Example. is there. In addition, the blending ratio of fructose and sucrose in each Example is 65% by weight: 35% by weight in Example 20, 60% by weight: 40% by weight in Example 21, and 50% by weight: 50% by weight in Example 22. %.
図３は、歯脆さの評価も歯付きし難さの評価も良好である実施例２０〜２２において、果糖の含有量（重量％）を横軸、加熱温度を縦軸にとったとき、歯脆さの評価も歯付きし難さの評価も良好にできる下限の加熱温度と、果糖の含有量との関係を示すグラフである。 FIG. 3 shows that in Examples 20 to 22 where the evaluation of the brittleness of the teeth and the evaluation of the difficulty of adding teeth are good, the content (% by weight) of fructose is plotted on the horizontal axis and the heating temperature is plotted on the vertical axis. It is a graph which shows the relationship between the heating temperature of the minimum and the content of fructose which can perform favorable evaluation of tooth brittleness, and evaluation of difficulty with a tooth.
この図３より理解されるように、歯脆さの評価も歯付きし難さの評価も良好となる下限の加熱温度は、果糖の含有量が増加するに伴って上昇するように変化する。 As can be understood from FIG. 3, the lower limit heating temperature at which the evaluation of the tooth brittleness and the evaluation of the difficulty of being toothed is good changes as the fructose content increases.
そして、上記下限の加熱温度よりも低い温度で加熱溶融させた場合には、歯脆さの評価も歯付きし難さの評価も低下する。例えば、果糖とショ糖との配合比率が実施例２１と同じで、加熱温度を実施例２１の１８１℃（下限の加熱温度）よりも低い１７５℃にした比較例３３の場合には、歯脆さの評価が良好でも歯付きし難さの評価が良好〜やや良好になる。 And when it heat-melts at the temperature lower than the heating temperature of the said minimum, both evaluation of a tooth brittleness and evaluation of a difficulty with a tooth | gear will fall. For example, in the case of Comparative Example 33 in which the blending ratio of fructose and sucrose is the same as in Example 21 and the heating temperature is 175 ° C. lower than 181 ° C. (lower limit heating temperature) in Example 21, tooth brittleness Even if the evaluation of the thickness is good, the evaluation of the difficulty of being toothed is good to slightly good.
これに対し、上記下限の加熱温度よりも高い温度で加熱溶融させた場合には、歯脆さの評価も歯付きし難さの評価も良好となし得るものの、加熱温度を高くし過ぎる場合には、苦味が発生する。例えば、果糖とショ糖との配合比率が８０重量％：２０重量％の比較例３０、３２の場合には、加熱温度が１９２℃（比較例３０）で苦味が３に、１８７℃（比較例３２）で苦味が１〜２になり、また、果糖とショ糖との配合比率が７０重量％：３０重量％の比較例３１の場合には、加熱温度が１８５℃で苦味が１になっている。 On the other hand, when heated and melted at a temperature higher than the lower limit heating temperature, although the evaluation of tooth brittleness and evaluation of difficulty in toothing can be good, the heating temperature is too high. No bitterness occurs. For example, in the case of Comparative Examples 30 and 32 in which the blending ratio of fructose and sucrose is 80% by weight: 20% by weight, the heating temperature is 192 ° C. (Comparative Example 30), the bitterness is 3 and 187 ° C. (Comparative Example) 32), the bitterness becomes 1-2, and in the case of Comparative Example 31 in which the blending ratio of fructose and sucrose is 70% by weight: 30% by weight, the heating temperature is 185 ° C. and the bitterness becomes 1. Yes.
以上のことを考慮して、苦味の発生を抑制することが可能な最高温度について求めると、実施例２０に示すように果糖とショ糖との配合比率が６５重量％：３５重量％のときに、苦味が発生せず、しかも歯脆さの評価及び歯付きし難さの評価が共に良好であった１８４℃になる。 In consideration of the above, when the maximum temperature capable of suppressing the occurrence of bitterness is determined, as shown in Example 20, when the blending ratio of fructose and sucrose is 65 wt%: 35 wt% In addition, no bitterness was generated, and the evaluation of the brittleness of the teeth and the evaluation of the difficulty of being toothed were both good at 184 ° C.
したがって、本実施形態にあっては、果糖の配合比率が５０重量％〜６５重量％で、残りがショ糖であり、加熱温度が苦味発生を回避できる最高温度１８４℃から良好な食感を得るのに必要な下限の加熱温度までの間の温度である場合に商品となり得ることが理解される。配合比率により変化する下限の加熱温度のうち、本実施形態で最も低い温度は、実施例２２の下限の加熱温度１７８℃である。 Therefore, in the present embodiment, the blending ratio of fructose is 50 wt% to 65 wt%, the rest is sucrose, and a good texture is obtained from the maximum temperature 184 ° C. at which the heating temperature can avoid the occurrence of bitterness. It is understood that a commercial product can be obtained when the temperature is between the lower heating temperatures necessary for the production. Of the lower limit heating temperatures that change depending on the blending ratio, the lowest temperature in this embodiment is the lower limit heating temperature of Example 22 at 178 ° C.
よって、本実施形態では、キャンディ原料の５０重量％以上が果糖からなる第１原料であっても、その第１原料に対してショ糖を加えて、苦味発生を回避できる最高温度（１８４℃）以下の温度で加熱溶融するので、苦味が発生することがない。また、苦味発生を回避できる最高温度（１８４℃）から良好な食感を得るのに必要な下限の加熱温度までの間の温度で加熱溶融すれば、歯脆さが良好でかつ歯付きし難い、良好な食感のハードキャンディを製造することができるので、温度管理を確実に行うことで良品を容易に得ることが可能になる。更に、従来のように真空減圧を用いる必要がないので、このことによっても果糖を用いたハードキャンディを容易に製造することが可能になる。 Therefore, in this embodiment, even if 50% by weight or more of the candy raw material is the first raw material made of fructose, the maximum temperature (184 ° C.) at which bitterness can be avoided by adding sucrose to the first raw material. Since it melts by heating at the following temperatures, bitterness does not occur. Moreover, if it is heated and melted at a temperature between the maximum temperature (184 ° C.) at which bitterness can be avoided and the lower limit of the heating temperature necessary for obtaining a good texture, tooth brittleness is good and it is difficult to have teeth. Since a hard candy having a good texture can be produced, it is possible to easily obtain a good product by reliably performing temperature control. Further, since it is not necessary to use vacuum decompression as in the prior art, this also makes it possible to easily manufacture a hard candy using fructose.
図３に示す果糖の含有量と下限の加熱温度との関係は、果糖含有量（重量％）をｘ、下限の加熱温度（℃）をｙとすると、下限の加熱温度ｙと果糖含有量ｘとの間には、下記の（式５）が成立する。 The relationship between the fructose content and the lower limit heating temperature shown in FIG. 3 is that when the fructose content (% by weight) is x and the lower limit heating temperature (° C.) is y, the lower limit heating temperature y and the fructose content x (Equation 5) below holds true between
ｙ≧０．０２ｘ２ −１．９ｘ＋２２３ ・・・（式５）
この関係式は最小二乗法により得たものであるが、図３に示すようにバラツキが極めて小さいため、温度管理には、上記式５を用いる。
y ≧ 0.02x 2 - 1.9x + 223 ··· ( Equation 5)
Although this relational expression is obtained by the method of least squares, since the variation is extremely small as shown in FIG. 3, the above formula 5 is used for temperature management.
（第４実施形態）
この第４実施形態では、第１原料としての単糖類である果糖と、第２原料としての二糖類であるパラチニットとを有し、果糖を５０重量％以上７０重量％で含むキャンディ原料を、苦味発生を回避できる最高温度１８５℃から良好な食感を得るのに必要な下限の加熱温度までの間の温度で加熱溶融する工程と、溶融したキャンディ原料を所定形状に成形し冷却する工程とを含む。
(Fourth embodiment)
In the fourth embodiment, a candy raw material having fructose, which is a monosaccharide as a first raw material, and paratinite, which is a disaccharide, as a second raw material and containing fructose in an amount of 50% by weight to 70% by weight, A process of heating and melting at a temperature between a maximum temperature of 185 ° C. at which generation can be avoided and a lower limit heating temperature necessary for obtaining a good texture, and a process of forming and cooling the molten candy raw material into a predetermined shape Including.
表４は、果糖の配合比率を、８０重量％、７０重量％、６０重量％、５０重量％と変化させ、残りをパラチニットとしたキャンディ原料を用いてキャンディを製造した場合において、得られたキャンディの歯脆さの評価と歯付きし難さの評価とが共に二重丸（ ◎ ）になる加熱温度（℃）と水分（計算値）とを纏めるとともに、苦味の評価についても表した表である。なお、パラチニットには、一例として三井製糖株式会社製の商品名「粉末還元パラチノース」を用いた。 Table 4 shows the candy obtained when the fructose blending ratio was changed to 80% by weight, 70% by weight, 60% by weight, and 50% by weight, and the candy was produced using the candy raw material with the remainder being paratinite. A table that summarizes the heating temperature (° C) and moisture (calculated values) that both the evaluation of the brittleness of teeth and the evaluation of the difficulty of toothing are double circles (◎), as well as the evaluation of bitterness. is there. In addition, as an example, the trade name “Powder Reduced Palatinose” manufactured by Mitsui Sugar Co., Ltd. was used for the palatinit.
表４中の実施例３０〜３２における加熱温度は、各実施例で得られたキャンディの歯脆さの評価と歯付きし難さの評価とを共に良好にすることができる下限の加熱温度である。なお、各実施例における果糖とパラチニットとの配合比率は、実施例３０では７０重量％：３０重量％、実施例３１では６０重量％：４０重量％、実施例３２では５０重量％：５０重量％である。 The heating temperature in Examples 30 to 32 in Table 4 is a lower limit heating temperature that can improve both the evaluation of the tooth brittleness and the evaluation of the difficulty of toothing of the candy obtained in each Example. is there. The blending ratio of fructose and paratinite in each example was 70% by weight: 30% by weight in Example 30, 60% by weight: 40% by weight in Example 31, and 50% by weight: 50% by weight in Example 32. It is.
図４は、歯脆さの評価も歯付きし難さの評価も良好である実施例３０〜３２において、果糖の含有量（重量％）を横軸、加熱温度を縦軸にとったとき、歯脆さの評価も歯付きし難さの評価も良好にできる下限の加熱温度と、果糖の含有量との関係を示すグラフである。 FIG. 4 shows that in Examples 30 to 32 in which the evaluation of tooth brittleness and the evaluation of difficulty in toothing are good, the content (wt%) of fructose is taken on the horizontal axis, and the heating temperature is taken on the vertical axis. It is a graph which shows the relationship between the heating temperature of the minimum and the content of fructose which can perform favorable evaluation of tooth brittleness, and evaluation of difficulty with a tooth.
この図４より理解されるように、歯脆さの評価も歯付きし難さの評価も良好となる下限の加熱温度は、果糖の含有量が増加するに伴って上昇するように変化する。 As can be understood from FIG. 4, the lower limit heating temperature at which the evaluation of the brittleness of the teeth and the evaluation of the difficulty of being toothed are favorable changes as the fructose content increases.
そして、前同様に、上記下限の加熱温度よりも低い温度で加熱溶融させた場合には、歯脆さの評価も歯付きし難さの評価も低下し、一方上記下限の加熱温度よりも高い温度で加熱溶融させた場合には、歯脆さの評価も歯付きし難さの評価も良好となし得るものの、加熱温度を高くし過ぎる場合には、苦味が発生する。例えば、実施例３１では苦味が０であるが、果糖とパラチニットとの配合比率が８０重量％：２０重量％で、加熱温度が１９０℃の比較例４０では、苦味（評価２）が発生する。 And as before, when it is heated and melted at a temperature lower than the lower limit heating temperature, both the evaluation of tooth brittleness and the difficulty of toothing decrease, while it is higher than the lower limit heating temperature. When heated and melted at a temperature, the evaluation of the brittleness of the teeth and the evaluation of the difficulty of being toothed can be good, but if the heating temperature is too high, bitterness is generated. For example, although bitterness is 0 in Example 31, bitterness (evaluation 2) occurs in Comparative Example 40 in which the blending ratio of fructose and paratinite is 80% by weight: 20% by weight and the heating temperature is 190 ° C.
以上のことを考慮して、苦味の発生を抑制することが可能な最高温度について求めると、実施例３０に示すように果糖とパラチニットとの配合比率が７０重量％：３０重量％のときに、苦味が発生せず、しかも歯脆さの評価及び歯付きし難さの評価が共に良好であった１８５℃になる。 In consideration of the above, when the maximum temperature capable of suppressing the occurrence of bitterness is determined, as shown in Example 30, when the blending ratio of fructose and paratinite is 70% by weight: 30% by weight, Bitterness does not occur, and both the evaluation of the brittleness of the teeth and the evaluation of the difficulty of attaching the teeth are both 185 ° C.
したがって、本実施形態にあっては、果糖の配合比率が５０重量％〜７０重量％で、残りがパラチニットであり、加熱温度が苦味発生を回避できる最高温度１８５℃から良好な食感を得るのに必要な下限の加熱温度までの間の温度である場合に商品となり得ることが理解される。配合比率により変化する下限の加熱温度のうち、本実施形態で最も低い温度は、実施例３２の下限の加熱温度１６０℃である。 Therefore, in this embodiment, the blending ratio of fructose is 50 wt% to 70 wt%, the rest is paratinite, and a good texture is obtained from the maximum temperature of 185 ° C. at which the heating temperature can avoid the occurrence of bitterness. It is understood that a product can be obtained if the temperature is between the lower heating temperatures required for the product. Of the lower limit heating temperatures that change depending on the blending ratio, the lowest temperature in this embodiment is the lower limit heating temperature of Example 32, 160 ° C.
よって、本実施形態では、キャンディ原料の５０重量％以上が果糖からなる第１原料であっても、その第１原料に対してパラチニットを加えて、苦味発生を回避できる最高温度（１８５℃）以下の温度で加熱溶融するので、苦味が発生することがない。また、苦味発生を回避できる最高温度（１８５℃）から良好な食感を得るのに必要な下限の加熱温度までの間の温度で加熱溶融すれば、歯脆さが良好でかつ歯付きし難い、良好な食感のハードキャンディを製造することができるので、温度管理を確実に行うことで良品を容易に得ることが可能になる。更に、従来のように真空減圧を用いる必要がないので、このことによっても果糖を用いたハードキャンディを容易に製造することが可能になる。 Therefore, in this embodiment, even if 50% by weight or more of the candy raw material is the first raw material made of fructose, the maximum temperature (185 ° C.) or less at which bitterness can be avoided by adding paratinite to the first raw material. Since it is melted by heating at a temperature of 1, no bitterness is generated. Moreover, if it is heated and melted at a temperature between the maximum temperature (185 ° C.) at which bitterness can be avoided and the lower limit of the heating temperature necessary for obtaining a good texture, tooth brittleness is good and it is difficult to have teeth. Since a hard candy having a good texture can be produced, it is possible to easily obtain a good product by reliably performing temperature control. Further, since it is not necessary to use vacuum decompression as in the prior art, this also makes it possible to easily manufacture a hard candy using fructose.
図４に示す果糖の含有量と下限の加熱温度との関係は、果糖含有量（重量％）をｘ、下限の加熱温度（℃）をｙとすると、下限の加熱温度ｙと果糖含有量ｘとの間には、下記の（式６）が成立する。 The relationship between the fructose content and the lower limit heating temperature shown in FIG. 4 is that when the fructose content (% by weight) is x and the lower limit heating temperature (° C.) is y, the lower limit heating temperature y and the fructose content x. (Equation 6) below holds true between
ｙ≧０．０２５ｘ２ −１．７５ｘ＋１８５ ・・・（式６）
この関係式は最小二乗法により得たものであるが、図４に示すようにバラツキが極めて小さいため、温度管理には上記式６を用いる。
y ≧ 0.025x 2 - 1.75x + 185 ··· ( Equation 6)
This relational expression is obtained by the method of least squares, but since the variation is extremely small as shown in FIG. 4, the above expression 6 is used for temperature management.
（第５実施形態）
この第５実施形態では、第１原料としての単糖類である果糖と、第２原料としての二糖類であるラクチュロースとを有し、果糖を５０重量％以上８０重量％以下で含むキャンディ原料を、苦味発生を回避できる最高温度１８１℃から良好な食感を得るのに必要な下限の加熱温度までの間の温度で加熱溶融する工程と、溶融したキャンディ原料を所定形状に成形し冷却する工程とを含む。
(Fifth embodiment)
In the fifth embodiment, a candy raw material having fructose, which is a monosaccharide as a first raw material, and lactulose, which is a disaccharide as a second raw material, and containing fructose in an amount of 50 wt% to 80 wt%, A step of heating and melting at a temperature between a maximum temperature of 181 ° C. at which a bitter taste can be avoided and a lower limit heating temperature necessary for obtaining a good texture; and a step of molding and cooling the molten candy raw material into a predetermined shape; including.
表５は、果糖の配合比率を、９０重量％、８０重量％、７０重量％、６０重量％、５０重量％と変化させ、残りをラクチュロースとしたキャンディ原料を用いてキャンディを製造した場合において、得られたキャンディの歯脆さの評価と歯付きし難さの評価とが共に二重丸（ ◎ ）になる加熱温度（℃）と水分（計算値）とを纏めるとともに、苦味の評価についても表した表である。なお、ラクチュロースには、一例として森永乳業株式会社製の商品名「ラクチュロースパウダーＭＬＣ−９」を用いた。 Table 5 shows the case where the blending ratio of fructose is changed to 90% by weight, 80% by weight, 70% by weight, 60% by weight, 50% by weight, and the candy is produced using the candy raw material having the rest as lactulose. Both the evaluation of the brittleness of teeth and the evaluation of the difficulty of toothing of the obtained candy are combined with the heating temperature (° C) and moisture (calculated value) that become double circles (◎), and the evaluation of bitterness This is a table. As an example, the trade name “Lactulose Powder MLC-9” manufactured by Morinaga Milk Industry Co., Ltd. was used for lactulose.
表５中の実施例４０〜４３における加熱温度は、各実施例で得られたキャンディの歯脆さの評価と歯付きし難さの評価とを共に良好にすることができる下限の加熱温度である。なお、各実施例における果糖とラクチュロースとの配合比率は、実施例４０では８０重量％：２０重量％、実施例４１では７０重量％：３０重量％、実施例４２では６０重量％：４０重量％、実施例４３では５０重量％：５０重量％である。 The heating temperature in Examples 40 to 43 in Table 5 is the lower limit of the heating temperature that can improve both the evaluation of the tooth brittleness and the evaluation of the difficulty of toothing of the candy obtained in each Example. is there. The blending ratio of fructose and lactulose in each example is 80% by weight: 20% by weight in Example 40, 70% by weight: 30% by weight in Example 41, and 60% by weight: 40% by weight in Example 42. In Example 43, the weight ratio is 50% by weight: 50% by weight.
図５は、歯脆さの評価も歯付きし難さの評価も良好である実施例４０〜４３において、果糖の含有量（重量％）を横軸、加熱温度を縦軸にとったとき、歯脆さの評価も歯付きし難さの評価も良好にできる下限の加熱温度と、果糖の含有量との関係を示すグラフである。 FIG. 5 shows that in Examples 40 to 43 in which the evaluation of tooth brittleness and the evaluation of difficulty in toothing are good, the content (% by weight) of fructose is taken on the horizontal axis, and the heating temperature is taken on the vertical axis. It is a graph which shows the relationship between the heating temperature of the minimum and the content of fructose which can perform favorable evaluation of tooth brittleness, and evaluation of difficulty with a tooth.
この図５より理解されるように、歯脆さの評価も歯付きし難さの評価も良好となる加熱温度の下限値は、果糖の含有量が増加するに伴って上昇するように変化する。 As can be understood from FIG. 5, the lower limit value of the heating temperature at which the evaluation of tooth brittleness and the evaluation of difficulty of toothing are good changes as the fructose content increases. .
そして、上記下限の加熱温度よりも低い温度で加熱溶融させた場合には、歯脆さの評価も歯付きし難さの評価も低下する。例えば果糖とラクチュロースとの配合比率が８０重量％：２０重量％である、比較例５０および比較例５１において、加熱温度が低い１４７℃（比較例５１）では歯脆さの評価も歯付きし難さの評価もやや悪いものとなる。これに対し、加熱温度が高い１８４℃（比較例５０）では歯脆さの評価も歯付きし難さの評価も良好となし得ることが判明した。 And when it heat-melts at the temperature lower than the heating temperature of the said minimum, both evaluation of a tooth brittleness and evaluation of a difficulty with a tooth | gear will fall. For example, in Comparative Example 50 and Comparative Example 51 in which the blending ratio of fructose and lactulose is 80% by weight: 20% by weight, it is difficult to evaluate the tooth brittleness at 147 ° C. (Comparative Example 51) where the heating temperature is low. The evaluation is a little bad. On the other hand, it was found that at 184 ° C. (Comparative Example 50) where the heating temperature is high, both the evaluation of the tooth brittleness and the evaluation of the difficulty of adding teeth can be made good.
しかし、本実施形態にあっても、加熱温度を高くし過ぎる場合には、苦味が発生する。例えば、果糖とラクチュロースとの配合比率が８０重量％：２０重量％である前述した比較例５０と、比較例５１とにおいて、加熱温度が低い１４７℃（比較例５１）では苦味の評価が０であるが、加熱温度が高い１８４℃（比較例５０）では苦味の評価が２になり、苦味が発生する。更に、果糖の配合比率を９０重量％に高めた比較例５２でも、苦味の評価が２になり、苦味が発生する。 However, even in the present embodiment, when the heating temperature is too high, bitterness occurs. For example, in Comparative Example 50 described above in which the blending ratio of fructose and lactulose is 80% by weight: 20% by weight and Comparative Example 51, the evaluation of bitterness is 0 at 147 ° C. (Comparative Example 51) where the heating temperature is low. However, at a high heating temperature of 184 ° C. (Comparative Example 50), the bitterness evaluation is 2, and bitterness is generated. Furthermore, even in Comparative Example 52 in which the blending ratio of fructose is increased to 90% by weight, the bitterness evaluation is 2, and bitterness is generated.
以上のことを考慮して、苦味の発生を抑制することが可能な最高温度について求めると、果糖とラクチュロースとの配合比率が８０重量％：２０重量％のときに、苦味が発生せず、しかも歯脆さの評価及び歯付きし難さの評価が共に良好であった１８１℃になる。 In consideration of the above, when the maximum temperature at which the occurrence of bitterness can be suppressed is determined, when the blending ratio of fructose and lactulose is 80% by weight: 20% by weight, no bitterness is generated. Both the evaluation of the brittleness of the teeth and the evaluation of the difficulty of attaching the teeth were 181 ° C.
したがって、本実施形態にあっては、果糖の配合比率が５０重量％〜８０重量％で、残りがラクチュロースであり、加熱温度が苦味発生を回避できる最高温度１８１℃から良好な食感を得るのに必要な下限の加熱温度までの間の温度である場合に商品となり得ることが理解される。配合比率により変化する下限の加熱温度のうち、本実施形態で最も低い温度は、実施例４３の下限の加熱温度１４２℃である。 Therefore, in this embodiment, the blending ratio of fructose is 50 wt% to 80 wt%, the remainder is lactulose, and the heating temperature can obtain a good texture from the maximum temperature of 181 ° C that can avoid the occurrence of bitterness. It is understood that a product can be obtained if the temperature is between the lower heating temperatures required for the product. Of the lower limit heating temperatures that change depending on the blending ratio, the lowest temperature in this embodiment is the lower limit heating temperature 142 ° C. of Example 43.
よって、本実施形態では、キャンディ原料の５０重量％以上が果糖からなる第１原料であっても、その第１原料に対してラクチュロースを加えて、苦味発生を回避できる最高温度（１８１℃）以下の温度で加熱溶融するので、苦味が発生することがない。また、苦味発生を回避できる最高温度（１８１℃）から良好な食感を得るのに必要な下限の加熱温度までの間の温度で加熱溶融すれば、歯脆さが良好でかつ歯付きし難い、良好な食感のハードキャンディを製造することができるので、温度管理を確実に行うことで良品を容易に得ることが可能になる。更に、従来のように真空減圧を用いる必要がないので、このことによっても果糖を用いたハードキャンディを容易に製造することが可能になる。 Therefore, in this embodiment, even if 50% by weight or more of the candy raw material is the first raw material made of fructose, the lactose is added to the first raw material, and the maximum temperature (181 ° C.) or less at which bitterness can be avoided. Since it is melted by heating at a temperature of 1, no bitterness is generated. Moreover, if it is heated and melted at a temperature between the maximum temperature (181 ° C.) at which bitterness can be avoided and the lower limit heating temperature necessary for obtaining a good texture, tooth brittleness is good and it is difficult to have teeth. Since a hard candy having a good texture can be produced, it is possible to easily obtain a good product by reliably performing temperature control. Further, since it is not necessary to use vacuum decompression as in the prior art, this also makes it possible to easily manufacture a hard candy using fructose.
図５に示す果糖の含有量と下限の加熱温度との関係は、果糖含有量（重量％）をｘ、下限の加熱温度（℃）をｙとすると、下限の加熱温度ｙと果糖含有量ｘとの間には、下記の（式７）が成立する。 The relationship between the fructose content and the lower limit heating temperature shown in FIG. 5 is as follows. When the fructose content (% by weight) is x and the lower limit heating temperature (° C.) is y, the lower limit heating temperature y and the fructose content x (Equation 7) below holds true between
ｙ≧０．０２ｘ２ ＋１．２８ｘ＋１５６ ・・・（式７）
この関係式は最小二乗法により得たものであるので、図５に示すバラツキを考慮して良品を得るために、温度管理には、関係式よりも低温側となった果糖含有量６０％の加熱温度の誤差（約−１℃）を管理温度とするように、下記の（式８）を用いる。
y ≧ 0.02x 2 + 1.28x + 156 (Expression 7)
Since this relational expression is obtained by the method of least squares, in order to obtain a non-defective product in consideration of the variation shown in FIG. 5, the temperature management has a fructose content of 60% on the lower temperature side than the relational expression. The following (Equation 8) is used so that the heating temperature error (about −1 ° C.) is set as the control temperature.
ｙ≧０．０２ｘ２ −１．２８ｘ＋１５５ ・・・（式８） y ≧ 0.02x 2 - 1.28x + 155 ··· ( Eq. 8)
（第６実施形態）
この第６実施形態では、第２原料をこれまでの二糖類に代えて、三糖類であるラフィノースを用いており、具体的には以下のように製造を行う。すなわち、第１原料としての単糖類である果糖と、第２原料としての三糖類であるラフィノースとを有し、果糖を５０重量％以上７０重量％で含むキャンディ原料を、苦味発生を回避できる最高温度１８２℃から良好な食感を得るのに必要な下限の加熱温度までの間の温度で加熱溶融する工程と、溶融したキャンディ原料を所定形状に成形し冷却する工程とを含む。
(Sixth embodiment)
In the sixth embodiment, raffinose, which is a trisaccharide, is used instead of the conventional disaccharide as the second raw material, and the production is specifically performed as follows. That is, a candy raw material having fructose, which is a monosaccharide as a first raw material, and raffinose, which is a trisaccharide as a second raw material, and containing fructose in an amount of 50% by weight to 70% by weight is the best at avoiding the occurrence of bitterness. It includes a step of heating and melting at a temperature between a temperature of 182 ° C. and a lower limit heating temperature necessary for obtaining a good texture, and a step of molding and cooling the melted candy raw material into a predetermined shape.
表６は、果糖の配合比率を、８０重量％、７０重量％、６０重量％、５０重量％と変化させ、残りをラフィノースとしたキャンディ原料を用いてキャンディを製造した場合において、得られたキャンディの歯脆さの評価と歯付きし難さの評価とが共に二重丸（ ◎ ）になる加熱温度（℃）と水分（計算値）とを纏めた表である。なお、ラフィノースには、一例として日本甜菜製糖株式会社製の商品名「ニッテンラフィノースＦＰ」を用いた。 Table 6 shows the candy obtained when the fructose blending ratio was changed to 80% by weight, 70% by weight, 60% by weight, and 50% by weight, and the candy was produced using the candy raw material with the remainder being raffinose. 2 is a table summarizing the heating temperature (° C.) and moisture (calculated value) at which both the evaluation of the brittleness of teeth and the evaluation of the difficulty of adding teeth are double circles (◎). As an example of raffinose, the product name “Nitten Raffinose FP” manufactured by Nippon Sugar Sugar Co., Ltd. was used.
表６中の実施例５１〜５３における加熱温度は、各実施例で得られたキャンディの歯脆さの評価と歯付きし難さの評価とを共に良好にすることができる下限の加熱温度である。なお、各実施例における果糖とラフィノースとの配合比率は、実施例５１では７０重量％：３０重量％、実施例５２では６０重量％：４０重量％、実施例５３では５０重量％：５０重量％である。 The heating temperature in Examples 51-53 in Table 6 is the lower limit of the heating temperature at which both the evaluation of the tooth brittleness and the evaluation of the difficulty of toothing of the candy obtained in each Example can be achieved. is there. The blending ratio of fructose and raffinose in each example was 70% by weight: 30% by weight in Example 51, 60% by weight: 40% by weight in Example 52, and 50% by weight: 50% by weight in Example 53. It is.
図６は、歯脆さの評価も歯付きし難さの評価も良好である実施例５１〜５３において、果糖の含有量（重量％）を横軸、加熱温度を縦軸にとったとき、歯脆さの評価も歯付きし難さの評価も良好にできる下限の加熱温度と、果糖の含有量との関係を示すグラフである。 FIG. 6 shows that in Examples 51 to 53 in which the evaluation of tooth brittleness and the evaluation of difficulty in attaching teeth are good, the content (% by weight) of fructose is taken on the horizontal axis, and the heating temperature is taken on the vertical axis. It is a graph which shows the relationship between the heating temperature of the minimum and the content of fructose which can perform favorable evaluation of tooth brittleness, and evaluation of difficulty with a tooth.
この図６より理解されるように、歯脆さの評価も歯付きし難さの評価も良好となる下限の加熱温度は、果糖の含有量が増加するに伴って上昇するように変化する。 As can be understood from FIG. 6, the lower limit heating temperature at which the evaluation of tooth brittleness and the evaluation of the difficulty of toothing are favorable changes as the fructose content increases.
そして、上記下限の加熱温度よりも低い温度で加熱溶融させた場合には、前述の他の実施形態と同様に、歯脆さの評価も歯付きし難さの評価も低下するが、上記下限の加熱温度よりも高い温度で加熱溶融させた実施例５１〜５３の場合には、歯脆さの評価も歯付きし難さの評価も良好となし得る。しかし、加熱温度を高くし過ぎる場合には、苦味が発生する。 And, when heated and melted at a temperature lower than the lower limit heating temperature, as in the other embodiments described above, both the evaluation of tooth brittleness and the evaluation of difficulty with toothing are reduced. In the case of Examples 51 to 53 that were heated and melted at a temperature higher than the heating temperature, the evaluation of tooth brittleness and the evaluation of difficulty in attaching teeth could be good. However, when the heating temperature is too high, bitterness is generated.
以上のことを考慮し、苦味の発生を抑制することが可能な最高温度について求めると、果糖とラフィノースとの配合比率を７０重量％：３０重量％のときに、苦味が発生せず、しかも歯脆さの評価及び歯付きし難さの評価を共に良好にする１８２℃になる。なお、実施例５１よりも果糖の配合比率が８０重量％と高い比較例６０の場合には、苦味（評価１）が発生する。 In consideration of the above, the maximum temperature at which the occurrence of bitterness can be suppressed is determined. When the blending ratio of fructose and raffinose is 70% by weight: 30% by weight, no bitterness occurs and the teeth It becomes 182 degreeC which makes favorable evaluation of both a brittleness evaluation and the difficulty of toothing. In addition, in the case of Comparative Example 60 in which the blending ratio of fructose is 80% by weight higher than Example 51, bitterness (Evaluation 1) occurs.
したがって、本実施形態にあっては、果糖の配合比率が５０重量％〜７０重量％で、残りがラフィノースであり、加熱温度が苦味発生を回避できる最高温度１８２℃から良好な食感を得るのに必要な下限の加熱温度までの間の温度である場合に商品となり得ることが理解される。配合比率により変化する下限の加熱温度のうち、本実施形態で最も低い温度は、実施例５３の下限の加熱温度１７５℃である。 Therefore, in this embodiment, the blending ratio of fructose is 50 wt% to 70 wt%, the remainder is raffinose, and the heating temperature can obtain a good texture from the maximum temperature 182 ° C. at which the occurrence of bitterness can be avoided. It is understood that a product can be obtained if the temperature is between the lower heating temperatures required for the product. Of the lower limit heating temperatures that change depending on the blending ratio, the lowest temperature in this embodiment is the lower limit heating temperature of Example 53, which is 175 ° C.
よって、本実施形態では、キャンディ原料の５０重量％以上が果糖からなる第１原料であっても、その第１原料に対してラフィノースを加えて、苦味発生を回避できる最高温度（１８２℃）以下の温度で加熱溶融するので、苦味が発生することがない。また、苦味発生を回避できる最高温度（１８２℃）から良好な食感を得るのに必要な下限の加熱温度までの間の温度で加熱溶融すれば、歯脆さが良好でかつ歯付きし難い、良好な食感のハードキャンディを製造することができるので、温度管理を確実に行うことで良品を容易に得ることが可能になる。更に、従来のように真空減圧を用いる必要がないので、このことによっても果糖を用いたハードキャンディを容易に製造することが可能になる。 Therefore, in this embodiment, even if 50% by weight or more of the candy raw material is the first raw material made of fructose, raffinose is added to the first raw material, and the maximum temperature (182 ° C.) or less at which bitterness can be avoided. Since it is melted by heating at a temperature of 1, no bitterness is generated. Moreover, if it is heated and melted at a temperature between the maximum temperature (182 ° C.) at which bitterness can be avoided and the lower heating temperature necessary for obtaining a good texture, tooth brittleness is good and it is difficult to have teeth. Since a hard candy having a good texture can be produced, it is possible to easily obtain a good product by reliably performing temperature control. Further, since it is not necessary to use vacuum decompression as in the prior art, this also makes it possible to easily manufacture a hard candy using fructose.
図６に示す果糖の含有量と下限の加熱温度との関係は、果糖含有量（重量％）をｘ、下限の加熱温度（℃）をｙとすると、下限の加熱温度ｙと果糖含有量ｘとの間には、下記の（式９）が成立する。 The relationship between the fructose content and the lower limit heating temperature shown in FIG. 6 is as follows. When the fructose content (% by weight) is x and the lower limit heating temperature (° C.) is y, the lower limit heating temperature y and the fructose content x (Equation 9) below holds true between
ｙ≧−０，００５ｘ２＋０．９５ｘ＋１４０ ・・・（式９）
この関係式は最小二乗法により得たものであるが、図６に示すようにバラツキが極めて小さいので、温度管理にはこの式９を用いる。
y ≧ −0,005x 2 + 0.95x + 140 (formula 9)
This relational expression is obtained by the method of least squares, but since the variation is extremely small as shown in FIG. 6, this expression 9 is used for temperature management.
（第７実施形態）
以上の各実施形態では、水を加えていないキャンディ原料を用いているが、本発明は水を加えたキャンディ原料を用いても実施することが可能である。
(Seventh embodiment)
In each of the above embodiments, the candy raw material to which water is not added is used, but the present invention can also be implemented using a candy raw material to which water has been added.
表７は、水を加えたキャンディ原料を用い、第１実施形態と同様のハードキャンディ製造方法で得られたキャンディの歯脆さの評価と歯付きし難さの評価を纏めた表である。 Table 7 is a table summarizing the evaluation of the tooth brittleness and the difficulty of toothing of the candy obtained by the same hard candy manufacturing method as in the first embodiment, using candy raw material to which water was added.
実施例６１及び比較例７１は、果糖と無水麦芽糖との配合比率を同一の８０重量％：２０重量％となし、各混合物に水を１．５重量％加えたキャンディ原料を用いており、実施例６１では水を加えない場合の下限の加熱温度の１６７℃（表１の実施例３）に対して１８１℃で加熱し、一方の比較例７１は、前記下限の加熱温度の１６７℃（表１の実施例３）とほぼ同じ温度の１６９℃で加熱している。これらの評価については、実施例６１での歯脆さの評価と歯付きし難さの評価は、共に良好であるものの、比較例７１では歯脆さの評価がやや良好、歯付きし難さの評価がやや悪いと悪化している。このことから、水を１．５重量％程度加える場合には、加熱温度は、水を加えない場合で歯脆さおよび歯付きし難さの両評価が良好になる下限の加熱温度よりも高くすることが望ましいことが理解される。 In Example 61 and Comparative Example 71, the blending ratio of fructose and anhydrous maltose was the same 80% by weight: 20% by weight, and the candy raw material in which 1.5% by weight of water was added to each mixture was used. In Example 61, heating was performed at 181 ° C. with respect to the lower limit heating temperature of 167 ° C. (Example 3 in Table 1) when water was not added, while Comparative Example 71 was 167 ° C. (Table 1 is heated at 169 ° C., which is substantially the same temperature as in Example 3). For these evaluations, both the evaluation of tooth brittleness and the evaluation of difficulty with toothing in Example 61 are both good, but in Comparative Example 71, the evaluation of tooth brittleness is slightly better, and it is difficult to have toothing. The evaluation is a little worse. Therefore, when water is added in an amount of about 1.5% by weight, the heating temperature is higher than the lower limit of the heating temperature at which both evaluations of tooth brittleness and difficulty in toothing are good when water is not added. It is understood that it is desirable to do so.
このことは、果糖と無水麦芽糖との配合比率を変えた場合においても同様である。例えば、実施例６２と比較例７６とでは、果糖と無水麦芽糖との配合比を１：１とし、これに水を１．５〜１．６重量％程度加えている。そして、比較例７６では、加熱温度を１４３℃と低くしているので、歯脆さはやや良好、歯付きし難さはやや悪く、一方、実施例６２では、加熱温度を１７５℃と高くしているので、歯脆さ及び歯付きし難さは共に良好であった。 This is the same when the blending ratio of fructose and anhydrous maltose is changed. For example, in Example 62 and Comparative Example 76, the blending ratio of fructose and anhydrous maltose is 1: 1, and water is added to about 1.5 to 1.6% by weight. In Comparative Example 76, the heating temperature was lowered to 143 ° C., so that the tooth brittleness was slightly good and the toothing difficulty was somewhat bad. On the other hand, in Example 62, the heating temperature was increased to 175 ° C. Therefore, both the brittleness of teeth and the difficulty of being toothed were good.
しかし、上記１．５〜１．６重量％よりも水を更に増加させた場合、例えば比較例７２〜７５のように水を１１重量％〜２０重量％を加えた場合には、歯脆さの評価と歯付きし難さの評価が悪化する。より詳細には、果糖と無水麦芽糖との配合比率が共に同じで、加熱温度も１８１℃と同じである前記実施例６１と比較例７３とに関し、水を１．５重量％加えた実施例６１では、歯脆さの評価と歯付きし難さの評価が共に良好であるにも拘わらず、水を２０重量％加えた比較例７３では歯脆さの評価が良好で歯付きし難さの評価がやや良好〜良好に悪化する。同様に、果糖と無水麦芽糖との配合比率が共に同じで、加熱温度も１７４〜１７５℃とほぼ等しい前述の実施例６２と比較例７４に関し、水を１．５重量％加えた実施例６２では歯脆さの評価と歯付きし難さの評価が共に良好であるにも拘わらず、水を１１重量％加えた比較例７４では歯脆さの評価が良好で歯付きし難さの評価がやや良好〜良好に悪化する。更には、前述の実施例６２と配合比率が同じであっても、水を２０重量％加えた比較例７５では、加熱温度が実施例６２よりも少し低い１７０℃であるものの、歯脆さの評価がやや悪い、歯付きし難さの評価がやや悪い〜悪いと大幅に悪化する。 However, when water is further increased from 1.5 to 1.6% by weight, for example, when 11 to 20% by weight of water is added as in Comparative Examples 72 to 75, tooth brittleness is caused. And evaluation of the difficulty of toothing deteriorate. More specifically, with respect to Example 61 and Comparative Example 73 in which the blending ratio of fructose and anhydrous maltose is the same and the heating temperature is the same as 181 ° C., Example 61 in which 1.5% by weight of water was added. In Comparative Example 73 to which 20% by weight of water was added, both evaluation of tooth brittleness and evaluation of difficulty in toothing were good, but evaluation of tooth brittleness was good and difficulty in toothing. Evaluation is slightly good to good. Similarly, in Example 62 in which 1.5% by weight of water was added to the above Example 62 and Comparative Example 74 in which the blending ratios of fructose and anhydrous maltose were the same and the heating temperature was substantially equal to 174 to 175 ° C. Although both the evaluation of tooth brittleness and the evaluation of difficulty in toothing are good, Comparative Example 74 to which 11% by weight of water is added has a good evaluation of tooth brittleness and the evaluation of difficulty in toothing. Slightly good to worsen. Furthermore, even if the blending ratio is the same as in Example 62 described above, in Comparative Example 75 in which 20% by weight of water was added, although the heating temperature was 170 ° C., which was slightly lower than that in Example 62, the tooth brittleness If the evaluation of the evaluation of the difficulty of toothing is slightly bad to bad, the evaluation is slightly worse.
したがって、以上のことから、果糖と無水麦芽糖とを混合したキャンディ原料に多少の水を加えてもよいが、多量の水を加えることは避けることが好ましい。 Therefore, although some water may be added to the candy raw material in which fructose and anhydrous malt sugar are mixed, it is preferable to avoid adding a large amount of water.
以上のことは、表８のように、果糖に対し、含水麦芽糖、ショ糖、パラチニットまたはラクチュロースを加え、更に水を加えた場合においても前同様であり、以下に詳述する。果糖と含水麦芽糖との配合比率が同じである実施例１２（表２参照）と比較例８０とを対比すると、水を２０重量％加えた比較例８０では、水を加えていない実施例１２の下限の加熱温度（１６１℃）よりも高い温度（１７１℃）で加熱しているものの、歯脆さの評価と歯付きし難さの評価が共に悪くなる。また、果糖と含水麦芽糖との配合比率が比較例８０とは異なるが、水を２０重量％加え、かつ加熱温度が比較例８０とほぼ同様な比較例８１でも、歯脆さの評価と歯付きし難さの評価が共に悪化している。また、果糖にショ糖を加え、更に水を２０重量％加えた比較例８２では、果糖とショ糖との配合比率が同じで水を加えていない実施例２２（表３参照）の下限の加熱温度（１７８℃）とほぼ同じ温度（１８０℃）で加熱しているものの、歯脆さの評価と歯付きし難さの評価が共に悪化している。更に、果糖にパラチニットを加え、更に水を２０重量％加えた比較例８３では、果糖とパラチニットとの配合比率が同じで水を加えていない実施例３２（表４参照）の下限の加熱温度（１６０℃）よりも高い温度（１７１℃）で加熱していても、歯脆さの評価と歯付きし難さの評価が共に悪化している。更にまた、果糖にラクチュロースを加え、更に水を２０重量％加えた比較例８４では、果糖とラクチュロースとの配合比率が同じで水を加えていない実施例４２（表５参照）の下限の加熱温度（１５０℃）とほぼ同じ温度（１５１℃）で加熱しており、歯脆さの評価と歯付きし難さの評価が共に悪化している。また、果糖にラクチュロースを加え、更に水を２０重量％加えた比較例８５では、果糖とラクチュロースとの配合比率が同じで水を加えていない実施例４３（表５参照）の下限の加熱温度（１４２℃）よりも相当高い温度（１７１℃）で加熱しても、歯脆さの評価と歯付きし難さの評価は、比較例８４よりも良いものではあるが、共に悪化している。よって、果糖に、含水麦芽糖、ショ糖、パラチニットまたはラクチュロースを加える場合にあっても、水を多量に添加することは避けることが好ましい。 The above is the same as before when water-containing maltose, sucrose, palatinit or lactulose is added to fructose and water is further added, as will be described in detail below. When Example 12 (see Table 2) in which the blending ratio of fructose and hydrous maltose is the same is compared with Comparative Example 80, Comparative Example 80 in which 20% by weight of water was added was that of Example 12 in which water was not added. Although heating is performed at a temperature (171 ° C.) higher than the lower limit heating temperature (161 ° C.), both the evaluation of the tooth brittleness and the evaluation of the difficulty of being toothed become worse. Moreover, although the blending ratio of fructose and hydrous maltose is different from that in Comparative Example 80, Comparative Example 81 in which 20% by weight of water is added and the heating temperature is substantially the same as in Comparative Example 80 is evaluated for tooth brittleness and toothed. Both evaluations of difficulty are getting worse. Moreover, in the comparative example 82 which added sucrose to fructose and also added 20 weight% of water, the mixing ratio of fructose and sucrose is the same, and the minimum heating of Example 22 (refer Table 3) which does not add water Although heating is carried out at substantially the same temperature (180 ° C.) as the temperature (178 ° C.), both the evaluation of the tooth brittleness and the evaluation of the difficulty of attaching teeth are deteriorated. Furthermore, in Comparative Example 83 in which paratinite was added to fructose and water was further added by 20% by weight, the lower limit heating temperature of Example 32 (see Table 4) in which the blending ratio of fructose and paratinite was the same and no water was added (see Table 4). Even when heating is performed at a temperature higher than (160 ° C.) (171 ° C.), both the evaluation of tooth brittleness and the evaluation of difficulty in attaching teeth are deteriorated. Furthermore, in Comparative Example 84 in which lactulose was added to fructose and water was further added by 20% by weight, the lower limit heating temperature of Example 42 (see Table 5) in which the blending ratio of fructose and lactulose was the same and no water was added. Heating is carried out at substantially the same temperature (151 ° C.) as (150 ° C.), and both the evaluation of tooth brittleness and the evaluation of difficulty in attaching teeth are deteriorated. Further, in Comparative Example 85 in which lactulose was added to fructose and water was further added by 20% by weight, the lower limit heating temperature of Example 43 (see Table 5) in which the blending ratio of fructose and lactulose was the same and no water was added (see Table 5). Even when heated at a temperature considerably higher than (142 ° C.) (171 ° C.), the evaluation of the tooth brittleness and the evaluation of the difficulty of being toothed are both better than the comparative example 84, but both are deteriorated. Therefore, even when water-containing maltose, sucrose, palatinit or lactulose is added to fructose, it is preferable to avoid adding a large amount of water.
（他の実施形態）
なお、上述した実施形態では、第２原料としての二糖類である無水麦芽糖、含水麦芽糖、ショ糖、パラチニットおよびラクチュロース並びに三糖類であるラフィノースのうちのいずれか一つを、第１原料としての単糖類である果糖に加える場合について説明しているが、本発明はこれに限らない。例えば、無水麦芽糖、含水麦芽糖、ショ糖、パラチニット、ラクチュロース及びラフィノースのうちのいずれか２つ以上を果糖に加える場合においても、本発明は適用される。
(Other embodiments)
In the above-described embodiment, any one of anhydrous maltose, hydrous maltose, disaccharides as the second raw material, sucrose, palatinit and lactulose, and raffinose as the trisaccharide is used as the first raw material. Although the case where it adds to fructose which is saccharide | sugar is demonstrated, this invention is not limited to this. For example, the present invention is also applied to the case where any two or more of anhydrous maltose, hydrous maltose, sucrose, palatinit, lactulose and raffinose are added to fructose.
また、以上の説明では、第１原料としての果糖に、第２原料としての無水麦芽糖、含水麦芽糖、ショ糖、パラチニット、ラクチュロース及びラフィノースを加えて、キャンディ原料としているが、本発明はこのようなキャンディ原料に対し、更に副原料などを加えてもよい。 In the above description, anhydrous maltose, hydrous maltose, sucrose, palatinit, lactulose and raffinose as the second raw material are added to the fructose as the first raw material to obtain a candy raw material. You may add an auxiliary material etc. with respect to a candy raw material further.
更に、以上の説明では、果糖として、商品名「純果糖」である粒状のものを用いているが、本発明は粒状のものに限らず、結晶化した粉体（粒状よりも小径のもの）などを用いることができる。 Furthermore, in the above description, granular fructose having the trade name “pure fructose” is used as fructose, but the present invention is not limited to granular form, and crystallized powder (with a smaller diameter than granular form). Etc. can be used.
本発明における製法は、第１原料と第２原料とを準備し、次にこれら原料を、例えば加熱クッカー（図示せず）に装入し、第２原料の種類に応じた最高温度以下、その第２原料の重量％に応じた下限の加熱温度以上の温度に管理して溶融し、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。また、上記副原料など加える場合には、第１原料と第２原料とを前同様の温度に管理して加熱溶融し、その後に冷却し、副原料などを溶融させるのに適当な温度になった時点で副原料などを添加して混合（溶融を要する副原料については溶融）させ、その後に、前同様にして成形し、冷却、離型することにより行われる。 In the production method of the present invention, a first raw material and a second raw material are prepared, and then these raw materials are charged into, for example, a heating cooker (not shown), and the maximum temperature or less corresponding to the type of the second raw material is The melt is controlled at a temperature equal to or higher than the lower limit heating temperature corresponding to the weight percent of the second raw material, and then the melt is filled into a mold with a depositor and then molded, cooled to a predetermined temperature or lower, and separated. This is done by typing. Alternatively, the melt may be cooled with a cooling plate and molded with an arm kneader, batch roll, rope sizer, or stamping machine. In addition, when adding the above-mentioned auxiliary materials, the first raw material and the second raw material are controlled to be heated and melted at the same temperature as before, and then cooled to a temperature suitable for melting the auxiliary materials and the like. At this time, the auxiliary raw material is added and mixed (melting is performed for the auxiliary raw material that requires melting), and thereafter, molding is performed in the same manner as before, cooling, and releasing.
上記副原料を加える場合の製法の具体例としては、例えば、果糖に含水麦芽糖を加えて１７０℃に加熱溶融し、その後の冷却途中の１３５℃において、ホエイパウダーと抹茶パウダーとミルク香料とを添加して溶融し、その溶融物を成形、冷却、離型してキャンディ（実施例８１とする）を製造した。また、同様に果糖に含水麦芽糖を加えて１７０℃に加熱溶融し、その後の冷却途中の１３５℃において、ココアパウダーとミルク香料とココア香料とを添加して溶融し、その溶融物を成形、冷却、離型してキャンディ（実施例８２とする）を製造した。なお、実施例８１のキャンディは、果糖、含水麦芽糖、ホエイパウダー、抹茶パウダーおよびミルク香料の配合比率は、５７．５重量％、３８．３重量％、２．４重量％、１．６６重量％、０．１４重量％で、製品水分（計算値）は１．７重量％であるので、下限の加熱温度（約１５８℃）以上で最高温度（１８２℃）以下の１７０℃を加熱温度とした。一方、実施例８２のキャンディは、果糖、含水麦芽糖、ホエイパウダー、ココアパウダー、ミルク香料およびココア香料の配合比率は、５５．６重量％、３７．１重量％、４．７重量％、２．３２重量％、０．１４重量％、０．１４重量％で、製品水分（計算値）は１．９重量％であるので、下限の加熱温度（約１５７℃）以上で最高温度（１８２℃）以下の１７０℃を加熱温度とした。 As a specific example of the manufacturing method when adding the above-mentioned auxiliary materials, for example, hydrous maltose is added to fructose and heated to 170 ° C and melted, and then at 135 ° C during cooling, whey powder, matcha tea powder and milk flavor are added. The melt was molded, cooled, and released from the mold to produce a candy (referred to as Example 81). Similarly, hydrous maltose is added to fructose and heated to 170 ° C and melted. At 135 ° C during the subsequent cooling, cocoa powder, milk flavor and cocoa flavor are added and melted, and the melt is molded and cooled. Then, the mold was released to produce a candy (referred to as Example 82). In the candy of Example 81, the blending ratio of fructose, hydrous maltose, whey powder, matcha powder and milk flavor was 57.5 wt%, 38.3 wt%, 2.4 wt%, 1.66 wt% Since the product moisture (calculated value) is 0.14% by weight at 0.14% by weight, the heating temperature is set to 170 ° C. above the lower limit heating temperature (about 158 ° C.) and below the maximum temperature (182 ° C.). . On the other hand, in the candy of Example 82, the blending ratio of fructose, hydrous maltose, whey powder, cocoa powder, milk flavor and cocoa flavor was 55.6% by weight, 37.1% by weight, 4.7% by weight, and 2. Since 32% by weight, 0.14% by weight and 0.14% by weight and the product moisture (calculated value) is 1.9% by weight, the maximum temperature (182 ° C) above the lower limit heating temperature (about 157 ° C) The following 170 degreeC was made into heating temperature.
製造された実施例８１のキャンディにあっては、抹茶の味を呈し、歯脆さおよび歯付きし難さの評価は共に良好であった。一方、実施例８２のキャンディにあっては、ココアの味を呈し、歯脆さおよび歯付きし難さの評価は共に良好であった。 In the manufactured candy of Example 81, the taste of Matcha was exhibited, and both the evaluation of the tooth brittleness and the difficulty of being toothed were good. On the other hand, in the candy of Example 82, the taste of cocoa was exhibited, and the evaluation of both the brittleness of teeth and the difficulty of attaching teeth was good.
上記副原料に含まれる糖質としては、例えば無水ぶどう糖、乳糖、トレハロース、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。 Examples of the saccharide contained in the auxiliary material include sugars such as anhydrous glucose, lactose, trehalose, stachyose, starch syrup, and honey, and sugar alcohols such as erythritol, sorbitol, xylitol, maltitol, reduced palatinose, and reduced starch syrup. It is done. 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 also 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、その混合物を成形し、冷却、離型することでハードキャンディを製造することが好ましい。 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 It is preferable to produce a hard candy by molding the mixture, cooling and releasing.
Claims (6)
溶融したキャンディ原料を所定形状に成形し冷却する工程と、
を含むことを特徴とするキャンディ製造方法。 A first raw material consisting of fructose, and a second material consisting of hydrous maltose, the unrealized 78% more than 50% or less in the first raw material weight ratio, the candy material with no added water, the first material A step of heating and melting at a temperature of (0.0258x 2 -2.3767x + 210) ° C. to 182 ° C.
Forming a molten candy raw material into a predetermined shape and cooling;
A method for producing candy, comprising:
溶融したキャンディ原料を所定形状に成形し冷却する工程と、
を含むことを特徴とするキャンディ製造方法。 A first raw material consisting of fructose, and a second material consisting of anhydrous maltose, the unrealized 50% to 90% in the first raw material weight ratio, the candy material with no added water, the first material A step of heating and melting at a temperature of (0.0263x 2 -2.6001x + 205) ° C. to 184 ° C.
Forming a molten candy raw material into a predetermined shape and cooling;
A method for producing candy, comprising:
溶融したキャンディ原料を所定形状に成形し冷却する工程と、
を含むことを特徴とするキャンディ製造方法。 A first raw material consisting of fructose, and a second material consisting of palatinit, the first material only contains 50% to 70% by weight ratio, the candy material with no added water, of the first material A step of heating and melting at a temperature of (0.025x 2 -1.75x + 185) ° C. to 185 ° C. when the weight percentage is x% ;
Forming a molten candy raw material into a predetermined shape and cooling;
A method for producing candy, comprising:
溶融したキャンディ原料を所定形状に成形し冷却する工程と、
を含むことを特徴とするキャンディ製造方法。 A first raw material consisting of fructose, and a second material consisting of lactulose, the first material only contains 50% to 80% by weight ratio, the candy material with no added water, of the first material A step of heating and melting at a temperature of (0.02x 2 -1.28x + 155) ° C. or higher and 181 ° C. or lower when the weight percentage is x% ;
Forming a molten candy raw material into a predetermined shape and cooling;
A method for producing candy, comprising:
溶融したキャンディ原料を所定形状に成形し冷却する工程と、
を含むことを特徴とするキャンディ製造方法。 A first raw material consisting of fructose, and a second material consisting of raffinose, the first material only contains 50% to 70% by weight ratio, the candy material with no added water, of the first material A step of heating and melting at a temperature of (−0.005x 2 + 0.95x + 140) ° C. to 182 ° C. when the weight percentage is x% ;
Forming a molten candy raw material into a predetermined shape and cooling;
A method for producing candy, comprising:
溶融したキャンディ原料を所定形状に成形し冷却する工程と、
を含むことを特徴とするキャンディ製造方法。
A first raw material consisting of fructose, and a second material consisting of sucrose, the unrealized 65% more than 50% or less in the first raw material weight ratio, the candy material with no added water, the first material A step of heating and melting at a temperature of (0.02x 2 -1.9x + 223) ° C. to 184 ° C.
Forming a molten candy raw material into a predetermined shape and cooling;
A method for producing candy, comprising:
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| US4311722A (en) * | 1980-07-11 | 1982-01-19 | Life Savers, Inc. | High fructose hard candy |
| JP2005137322A (en) * | 2003-11-10 | 2005-06-02 | Sanei Gen Ffi Inc | Candy added with heat-resistant spice pharmaceutical preparation |
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