JP5895561B2 - Soft candy manufacturing method - Google Patents

Description

  The present invention relates to a method for producing a soft candy.

  With the diversification of food culture in recent years, there is a constant demand for soft candy with a new texture that is different from conventional ones. As one method for improving the texture, there is a method in which soft candy is excessively aerated (Patent Documents 1 to 6). These high-gas soft candy retains the so-called soft candy-like characteristics such as chewing properties and versatility of taste, but is completely different from conventional soft candy in mouthfeel and chewing comfort. However, because it is difficult to make a mass production line, commercialization is desired, but it is not yet distributed.

  Among the sugar confectionery, marshmallow is a gas-rich food with a composition close to that of soft candy. In general, marshmallow is obtained by aeration of a mixture of sugar, gelatin and egg white and drying with corn starch or the like. Although this is a food that has a unique and comfortable soft texture and is recognized by many people, it does not have the same texture and taste change, so it does not build the market scale as soft candy. Yes. The reason why marshmallows are poor in texture and taste changes is their physical properties. For example, in order to give the taste a spread, the addition of acidulants and fats and oils reduces the foaming power and weakens the texture.

  As the texture improvement of the marshmallow dough itself, in order to make the marshmallow dough contain fats and oils, it is composed of sugar, fats and oils, gelatin and hydrolyzed plant proteins, and marshmallow-like foods with chewing properties like foamed nougat and A manufacturing method thereof has been proposed (Patent Document 7). However, it is necessary to use a special hydrolyzed plant protein having a foaming power of 300 or more, and the texture remains sticky, which is not fully satisfactory. A marshmallow-like food containing gelatin, saccharide, and at least one selected from cacao mass, cocoa powder, and chocolate, having a specific gravity of 0.6 to 0.9, and an oil content of 5 to 20% by mass. And its manufacturing method have been proposed (Patent Documents 8 and 9). According to this method, it is possible to produce a marshmallow-like food having a good chewing response and a creamy texture. However, in this method, when fats and oils are mixed with whipped dough containing gelatin and saccharides, bubbles are easily broken and it is very difficult to prepare the foam. Other than these, marshmallow dough itself has hardly been improved in physical properties, and marshmallows with a soft candy-like texture and taste change do not yet exist.

  In the marshmallow manufacturing process, sugar and starch syrup are first dissolved in water to make a sugar solution. Gelatin is added to this sugar solution, and the mixture is further stirred to cause foaming. Next, there is a method called “depo-jitter type” which is packed in a pressing mold made of corn starch powder, or a method called “extruder type” which is extruded onto a starch and cut into an appropriate length. Then, the shape is stabilized by drying while cooling at a low temperature.

  Even if this marshmallow manufacturing method is applied to soft candy as it is, the physical properties of soft candy and marshmallow are quite different, and there is also a difference in mechanical suitability, so there is a significant difference in the texture of soft candy. It is not easy to aerate. In general, when comparing the composition of soft candy and marshmallows on the market, there is a clear difference in moisture value, gelatin content and fat content. For example, soft candy has 5-10% moisture and 5-15% lipid, whereas marshmallow has 15-20% moisture and 0-1% lipid. For this reason, a difference occurs in physical properties, particularly viscosity, when both are dissolved. In other words, marshmallow has a high moisture content, so it has a low viscosity and a low fat content that tends to inhibit aeration. In comparison, soft candy has a high viscosity due to low water content and a high fat content to prevent toothing. For this reason, it is difficult to aerate soft candy using a marshmallow foaming machine, and even if it can be aerated, it is difficult to aerate to the extent that it has a pleasant texture.

  By the way, as one of the methods for producing soft candy, there is a method using an extruder. In these methods, even if the extruder mixes the dough in an open system or mixes the dough in a closed system, Injecting a gas such as air into the candy dough has not been performed, and it is not intended to include gas in the soft candy.

In addition, the method of using an extruder for the aeration purpose is also known in the manufacturing method of foodstuffs, for example, the puff confectionery etc. which used flour are made. In addition to wheat flour, there are puff snacks (Patent Document 10) using bean ingredients and rice ingredients as the main ingredients, and puff snacks (Patent Document 11) using buckwheat as the main ingredients. Utilizes the principle of swelling by vaporizing the water inside. However, when soft candy is heated until moisture is vaporized, gelatin as a main raw material is denatured, or sugar crystals in the soft candy are dissolved. Therefore, it is difficult to make use of these findings as a method of excessively containing soft candy.
Therefore, a method for producing a soft candy containing a high amount of gas simply and stably has not been found.

Japanese Patent No. 2791142 Japanese Patent Publication No. 06-085689 JP 2007-075060 A JP 2009-039064 A JP 2009-278899 A JP 2011-062099 A Japanese Patent Laid-Open No. 04-335861 JP 2002-291414 A JP 2002-291413 A Japanese Patent No. 3226243 Japanese Patent No. 3157036

In order to make a large amount of soft candy containing a high amount of gas as described above, the following method can be considered.
[1] A method of kneading and aerating soft candy dough in a foaming machine,
[2] A method of expanding soft candy dough by decompressing,
[3] A method in which a foaming agent such as baking soda is reacted in a soft candy dough to expand it,
It is. However, all the above methods have serious problems.

  For example, the following points can be cited as problems related to the method [1]. In order to include gas in the soft candy dough, it is necessary to reduce the viscosity of the dough. In order to lower the viscosity, there are a method of increasing the temperature of the dough and a method of adding water or oil. However, since soft candy contains gelatin and crystalline saccharide, it can be heated only to a temperature at which gelatin does not denature or a saccharide does not dissolve. In this temperature range, it is difficult to lower the viscosity of the soft candy to such a degree that the capacity of the foaming machine can be sufficiently exerted, and it is difficult to aerate the desired comfortable texture. On the other hand, it is possible to reduce the viscosity by adding water and to allow the foam to have a desired texture. However, a dough that has been hydrated to a viscosity that can be sufficiently aerated can be very sticky in the aerated state, stick to the equipment used, and cause manufacturing problems. Moreover, if oil is used, foaming power will fall and it cannot fully aerate.

  In the case of the method [2], it can be easily aerated, but it is very difficult to adjust the expansion and contraction. For this reason, bubbles of various sizes are produced in the dough, and it is difficult to keep the texture and shape of the soft candy constant. In addition, by exposing the soft candy dough under reduced pressure, moisture in the dough is lost and the soft candy melts in the mouth. That is, it is very difficult to maintain the quality as a soft candy. In addition, since it is an operation in a closed system, it tends to be batch production and is not suitable for mass production.

  In the case of the method [3], it is easy to adjust the air content, but the taste of the foaming agent such as baking soda remains strongly in the dough, and the taste of the soft candy is impaired. It falls remarkably.

  Therefore, the objective of this invention is providing the manufacturing method which can mass-produce the soft candy containing high gas easily and stably as a soft candy, maintaining high quality.

This invention is a manufacturing method of the soft candy containing gas, Comprising: It has the following processes (1)-(3), It is a manufacturing method of the soft candy characterized by the above-mentioned.
(1) Soft candy dough production process for producing a soft candy dough containing 6 to 10% by weight of water, 1 to 7% by weight of gelatin, and 1 to 10% by weight of fats and oils (2) Software obtained in the step (1) Candy dough is put into a biaxial extruder, and soft candy dough and gas are kneaded in a closed system while supplying gas from the air duct to the biaxial extruder to produce a high gas content dough with a specific gravity of less than 1.0. The high gas content step of extruding the high gas content dough from the die plate of the biaxial extruder in a rope shape (3) The rope-like high gas content dough obtained in the step (2) is subjected to a drying step. Without forming the rope, it is transferred to the molding machine and molded into any mold

  In the present invention, if the soft candy dough is prepared by adjusting the moisture, gelatin, and fat content specified in the soft candy dough manufacturing process, the soft candy dough can be used in the high gas content process. Since it is possible to make a high gas content and continuously produce a high gas content dough, a soft candy containing a high quality gas can be easily and stably mass-produced. In the present invention, “highly containing gas” and “highly containing gas” usually means that the soft candy dough that is 1.1 to 1.5 is aerated until the specific gravity falls below 1.0. say.

In addition, in the high gas content step in the present invention, regardless of the moisture value of the soft candy dough, in particular, it is possible to uniformly contain bubbles even in the soft candy dough having a low moisture value, There is no need to use special foaming agents. Ordinarily, acidulants, oils and fats that are thought to inhibit the formation of aerated soft candy can be arbitrarily mixed in the soft candy dough. Furthermore, since the gas used for the aeration can be used as it is by using an air compressor or the like, there is no need to use a special gas or the like and no cost is required.
In addition, since it is not necessary to add water or the like to the soft candy dough in the high gas content step, the rope-like high gas content do not stick to the transfer conveyor or molding machine, and the stability of the soft candy containing high gas Production is possible.

  In addition, in the molding step, a drying step that is performed in the production of a known high gas content confectionery such as marshmallow is not necessary, and thus molding such as stamping and cutting can be performed in a short time.

  Next, embodiments of the present invention will be described in detail.

  The soft candy manufacturing method of the present invention includes (1) a soft candy dough manufacturing process, (2) a high gas content process, and (3) a molding process.

(1) Candy dough manufacturing process In the candy dough manufacturing process, soft candy dough containing 6 to 10% by weight of water, 1 to 7% by weight of gelatin, and 1 to 10% by weight of fats and oils is manufactured.

  The soft candy dough may be manufactured in the same manner as a general soft candy dough. Specifically, after dissolving basic materials such as sugar, starch syrup, vegetable oil and fat, and emulsifiers, if necessary, a mixture of salts, spices, fruit juice, animal and plant extracts and processed products thereof, thickened polysaccharides, etc. Mix the concentrated and swollen gelatin with the dough's main sugar fondant or fines as desired. Furthermore, acidulant and flavor are added and mixed as appropriate. Sugar alcohol may be used in place of the sugar and starch syrup. The conditions and method for dissolving and concentrating may be the same as those for known soft candy manufacturing methods. Optionally, aging may be performed to adjust the saccharification degree of the soft candy.

The soft candy dough produced in this step may be a sugar-based soft candy dough, or a sugar alcohol-based non-sugar soft candy dough using maltitol, reduced palatinose, or the like.
The taste of the soft candy dough is not limited, and various flavors such as milk, caramel, yogurt, brown sugar, honey, fruit and mint are possible.

The water content of the soft candy dough is 6 to 10% by weight. When the water content is less than 6% by weight, a comfortable texture as a soft candy cannot be obtained, and when it is higher than 10% by weight, stickiness is caused in the subsequent steps. The water content is preferably 7 to 8% by weight. In addition, the said moisture content means the value at the time of measuring with a reduced pressure drying method.
Moreover, the adjustment of the moisture value is performed when the above-mentioned soft candy dough raw material solution is concentrated, and by adding water derived from the raw material to be added after the concentration of swollen gelatin or the like, it is 6 to 10% by weight. Adjust so that

  The soft candy dough has a gelatin content of 1 to 7% by weight. When the gelatin content is less than 1% by weight, the elasticity of the soft candy dough is reduced and a pleasant texture cannot be obtained. On the other hand, when it is more than 10% by weight, it becomes a rubbery texture and an unpleasant texture. The gelatin content is preferably 3 to 5% by weight.

  The fat content of the soft candy dough is 1 to 10% by weight. When the oil content is less than 1% by weight, the soft candy dough becomes toothed during chewing. On the other hand, when it is more than 10% by weight, the soft candy dough is not soft and the texture is not good. Moreover, even if it makes soft candy dough contain gas in the gas high content process mentioned later, it becomes difficult for soft candy dough to hold | maintain gas. The fat content is preferably 2 to 5% by weight.

(2) High gas content step In the high gas content step, the soft candy dough obtained in the step (1) is put into a biaxial extruder, and the soft candy dough is supplied with gas from an air duct to the biaxial extruder. A high gas content dough having a specific gravity of less than 1.0 is prepared by kneading gas in a closed system, and the high gas content dough is extruded into a rope shape from a die plate of a biaxial extruder.

  The twin-screw extruder used in the present invention includes two screws for kneading, a barrel that covers the outside of the screw by arranging the two screws near the shaft center, and kneading obtained by operating the screw And a die plate fitted with a die for discharging the object into a rope shape having a desired cross-sectional shape. In the biaxial extruder, a supply hopper for supplying soft candy dough is disposed near the end of the barrel, and an air duct for supplying gas is disposed in the barrel downstream of the supply hopper, What is necessary is that the barrel portion is sealed to such an extent that the gas supplied into the extruder when kneading the soft candy dough is prevented from escaping outside without being contained in the soft candy dough. In addition, a die is attached to the die plate so that the soft candy dough can be easily discharged continuously while maintaining a rope-like shape.

A commercial item is used as the biaxial extruder. However, since the air duct as described above is not usually installed in a commercially available biaxial extruder, the air duct may be formed by providing a hole in a barrel at a desired position and connecting the hole and the air duct.
The air duct only needs to be equipped with an air compressor so as to blow air, nitrogen, carbon dioxide and other gases.

  Moreover, the said barrel may be divided into blocks for every function, such as being able to heat a kneaded material. For example, a hopper barrel to which a supply hopper is connected and then a heating barrel to which a heater capable of heating the kneaded material is connected may be disposed. Further, the barrel may be integrally formed, and the heater may be connected to a desired position outside the barrel.

In this step, when kneading the soft candy dough and the gas, it must be performed in a closed system. That is, it is necessary to prevent the gas supplied from the air duct from escaping from the supply hopper without being mixed with the soft candy. Therefore, the air duct is installed downstream of the supply hopper on the outlet side.
Specifically, the escape of gas from the supply hopper can be prevented by connecting the supply port of the air duct from the vicinity of the supply hopper to the barrel in the middle of the long axis direction of the screw.
In addition, when the soft candy dough is kneaded in the barrel, the barrel has two gas pipes to the extent that the gas supplied into the extruder is prevented from escaping without being kneaded into the soft candy dough. It is only necessary to cover the vicinity of the outside of the screw.
In the biaxial extruder having the above-described configuration, the gap between the screw and the barrel is not only filled with the soft candy dough to be in a sealed state, but is also kneaded by injecting gas therein. Gas is efficiently and uniformly contained in the soft candy dough.

  Further, from the viewpoint of efficiently dispersing gas in the soft candy dough, it can be suitably achieved by providing an appropriate number of progressive screws, reverse screws, and kneading screws in the biaxial extruder.

  Furthermore, the kneading is preferably performed so that the product temperature of the soft candy dough is 70 ° C. or less, more preferably 60 ° C. or less. The heater may be used to adjust the product temperature.

Further, the shape, material, and size of each part of the extruder such as a screw, barrel, die plate, and die mounted on the die plate may be properly used according to the purpose.
Moreover, what is necessary is just to change suitably according to the food texture of the target soft candy dough regarding kneading | mixing time, screw rotation speed, pressure, and the supply amount of the gas with respect to soft candy dough.

  In the present invention, in addition to the biaxial extruder, a continuous kneading apparatus equipped with a biaxial screw having the same action as this apparatus can be used. Moreover, since the characteristic will be lost if the temperature rises too much on the property of the soft candy supplied to an extruder, the thing provided with the mechanism which can adjust the temperature in a barrel is desirable. In order to confirm the effect, a uniaxial extruder may be used. However, it is preferable to use a biaxial extruder because frictional heat is easily generated structurally, temperature control is difficult, and kneading is weak.

Next, the high gas content process will be specifically described.
First, the soft candy dough obtained in the step (1) is supplied to a supply hopper of a biaxial extruder. At this time, any method may be used as long as the soft candy dough can be continuously input. Further, if necessary, raw materials such as acid, fragrance, colorant, emulsifier and the like may be supplied to the supply hopper of the biaxial extruder simultaneously with the soft candy dough. When soft candy dough is not aged, soft candy concentrate, gelatin swelling liquid, fondant and other additives are directly fed into a biaxial extruder, and the raw material is mixed with the biaxial extruder. And gas may be kneaded to produce a high gas content dough.

  Directly below the supply hopper of the biaxial extruder, two screws are provided, and the soft candy dough may be kneaded by rotating this screw, and if necessary, other raw materials may be kneaded. . What is necessary is just to adjust the product temperature of a kneaded material to desired temperature by heating a barrel at the time of kneading | mixing. Next, by supplying gas from the air duct into the barrel, the soft candy dough and the gas supplied from the air duct are kneaded and homogenized in a closed system, and the specific gravity of the kneaded product is finally adjusted to less than 1.0. Thus, a high gas content dough is produced.

  When the specific gravity of the high gas content dough exceeds 1.0, not only does the difference in the texture superior to the commercially available soft candy, but also the degree of toothing tends to increase. The specific gravity may be measured using a hydrometer or the like.

  Next, the high gas content dough obtained as described above is extruded in a rope shape from a die mounted on a die plate of a biaxial extruder while rotating a screw.

  Here, the rope shape refers to a state in which the discharged high gas content dough is connected to one line without interruption until reaching the molding process described later. There are no particular limitations on the diameter, cross-sectional shape, and the like. The rope-like diameter and cross-sectional shape may be adjusted according to the die shape of the die plate.

(3) Forming step In the forming step, the rope-like gas-containing material obtained in the step (2) is arbitrarily formed by a forming machine without going through a drying step.

  In this molding process, the drying process, which is important in the marshmallow manufacturing process, is unnecessary, and therefore molding can be performed in a short time. In addition, a drying process means the process of forced dehydration by making a corn starch etc. absorb dough moisture.

  In the main forming step, for example, the rope-like gas-containing material obtained in the step (2) may be placed on a transfer conveyor, transferred to a forming machine such as a stamp or cutting, and formed.

  Depending on the size of the desired rope-shaped molded product and the form of the product, a sizing roller or the like may be provided downstream of the batch roller. Depending on the purpose, the rope may be shaped into a flat shape and used as a gummy or tablet. , Nuts etc. may be wrapped.

  Since the soft candy containing a high amount of gas obtained as described above has good storage stability, it can be suitably combined with confectionery such as baked confectionery, chocolate, gum, sugar coating, and the like.

  The present invention will be described more specifically with reference to the following examples. However, the present invention is not limited to these examples. In the description of Examples and Comparative Examples, “%” represents “% by weight” and “parts” represents “parts by weight” unless otherwise specified.

Example 1
(1) 24 parts of sugar, 37 parts of starch syrup, 8 parts of concentrated yoghurt, 5 parts of fats and oils and 0.4 part of emulsifier were mixed and dissolved and boiled until the water content reached 4%. Next, 2 parts of gelatin dissolved in 1.4 times water, 3 parts of fondant, 0.6 parts of acidulant and 0.3 part of grape flavor were mixed with a kneader and aged at 40 ° C. overnight. A soft candy dough of taste was obtained. The soft candy dough had a water content of 7.2%, a gelatin content of 2.3%, and an oil content of 5.8%. The final composition immediately after concentration of the soft candy dough is shown in Table 1 (the same applies to Examples 2 to 7 described later).

(2) This soft candy dough was put into a supply hopper of a biaxial extruder (“EA-20” manufactured by Suehiro EPM Co., Ltd.). And diameter 49mm (screw shape: from upstream to downstream: first progressive screw 30cm, first kneading screw 3cm, second progressive screw 6cm, second kneading screw 3cm, third progressive The kneading was carried out while heating the two screws of 15 cm) at a rotational speed of 100 rpm. The air duct (4 mm in diameter) was connected by making a hole in a barrel disposed in the vicinity of the connection portion between the second kneading screw portion and the third progressive screw portion on the downstream side of the biaxial extruder.

  During kneading, soft candy dough is fed into the supply hopper at 12 kg / hour, air is fed into the barrel from the air duct at a pressure of 0.7 MPa, extruded from a round die having a diameter of 4 mm, and a circle having a diameter of about 2 cm. A column-like gas-rich material could be continuously produced at a pace of 12 kg / hour (note that the shape and size of the rope are the same in the following examples).

  At this time, the product temperature of the high gas content soft candy discharged from the die plate was measured with a contact thermometer (“Platinum Digital Thermometer TM-305” manufactured by As One Co., Ltd.) and found to be 41 ° C. Moreover, it was 0.8 when the specific gravity of this cloth | dye was measured with the hydrometer (the "high precision electronic hydrometer EW-300SG" by ASONE Co., Ltd.).

(3) The obtained gas-rich soft candy was conveyed to a cutting machine by a conveyor, and cut to a size of 5 g by a cutting machine.
This high gas content soft candy had no good adhesion to the machine, had no problem in chewing texture and chewing feeling, and had a good flavor.

(Example 2)
24 parts of sugar, 37 parts of starch syrup, 8 parts of caramel paste, 5 parts of fats and oils and 0.5 part of emulsifier were mixed and dissolved and boiled until the water content became 2.9%. Next, 2 parts of gelatin dissolved in 1.4 times water, 3 parts of fondant and 0.3 part of almond flavor were mixed with a kneader to obtain a caramel dough. The water content of this caramel dough was 6.3%.
Except for the above-mentioned steps, air containing and molding were performed in the same manner as in Example 1 to obtain a gas-rich caramel having a specific gravity of 0.8.

  Compared to Example 1, the chewing texture was slightly hard, but this high gas content caramel did not adhere to the machine, had no problems in productivity and chewing comfort, and had a good flavor. .

(Example 3)
24 parts of sugar, 37 parts of starch syrup, 8 parts of concentrated yogurt, 5 parts of fats and oils and 0.4 part of emulsifier were mixed and dissolved and boiled until the water content became 7%. Next, 2 parts of gelatin dissolved in 1.4 times water, 3 parts of powdered sugar, 0.6 part of acidulant, and 0.3 part of apple flavor were mixed with a color mixing machine to obtain an apple-flavored soft candy dough. The water content of this soft candy dough was 9.5%.
Except for the above-mentioned steps, air containing and molding were performed in the same manner as in Example 1 to obtain a high gas content caramel having a specific gravity of 0.7.
Compared to Example 1, the chewy texture was slightly soft, but this gas-rich soft candy had no good adhesion to the machine, no problems in productivity and chewing comfort, and had a good flavor. there were.

(Examples 4 and 5)
In Example 1, the addition amount of gelatin and fondant was changed to be as shown in Table 1, and in Example 5, the water value after cooking was further increased, and gelatin was dissolved in the same amount of water. In the same manner as in Example 1, a soft candy containing 5.0 g of gas and containing a high amount of gas was produced.
When produced with the formulation of Example 4, although the texture of the high gas content soft candy was slightly harder than that of Example 1, it had a good flavor and chewing feeling and could be produced without problems in production. .
In addition, when prepared with the formulation of Example 5, the texture of chewing of the gas-rich dough was slightly rubbery and had a slight gelatinous odor compared to Example 1, There was no problem with the flavor and the production was stable.

(Examples 6 and 7)
In Example 1, the fat content was changed to be as shown in Table 1, and other than that, a soft candy having a gas weight of 5.0 g and a single weight of 5.0 g was produced in the same manner as in Example 1.
When prepared with the formulation of Example 6, the texture of the high gas content soft candy is slightly harder than that of Example 1, and although some teeth are felt, it has a good flavor and has no problem in production. I was able to make it.
In addition, when prepared with the formulation of Example 7, the texture of chewing of the gas-rich soft candy is slightly softer than that of Example 1 and has a slight oily odor, but eats. There was no problem with the flavor above, and production was stable.

(Comparative Examples 1 and 2)
By adjusting the moisture value at the time of cooking the soft candy dough, the moisture value was changed so as to be as shown in Table 2, otherwise the same as in Example 1 with a gas high content soft candy having a unit weight of 5.0 g Produced. In addition, immediately after concentration of the soft candy dough and the final composition are shown in Table 2 (the same applies to Comparative Examples 3 to 6 described later).
Compared with Example 1, when it was produced with the composition of Comparative Example 1, it was difficult for teeth to enter as a chewy texture compared to Example 1.
In addition, when produced with the formulation of Comparative Example 2, because of the high moisture value, compared to Example 1, there is a slight decoy in biting texture, biting comfort, and may cause a cutting failure during molding, Stable production could not be performed.

(Comparative Examples 3 and 4)
The gelatin content of the soft candy dough was changed as shown in Table 2, and a candy having a single weight of 5.0 g was prepared in the same manner as in Example 1 except that.
When prepared with the formulation of Comparative Example 3, since there was no gelatin, the chewing property as a soft candy was lacking.
Moreover, when produced by the blending of Comparative Example 4, the gelatin content was too high, or it had a texture as when gum was tightened, and was not interesting as a soft candy.

(Comparative Examples 5 and 6)
The oil and fat content of the soft candy dough was changed as shown in Table 2, and a gas high content soft candy having a unit weight of 5.0 g was prepared in the same manner as in Example 1 except that.
When the composition of Comparative Example 5 was prepared, there was no serious problem in production, but there was no oil and fat, so the teething was severe and the eating comfort was poor compared to Example 1.
Moreover, since it produced with the mixing | blending of the comparative example 6 and there were many fats and oils content, compared with Example 1, it was slightly over in the smell of oil, the texture of chewing, and the chewing comfort. Moreover, although there was no big trouble in a manufacturing process, some oil was attached to the manufacturing apparatus.

(Comparative Example 7)
A candy having a single weight of 5 g was produced in the same manner as in Example 1 except that the high gas content process was not performed. Compared to Example 1, the chewing texture was inferior, probably because it did not contain much gas.

  Tables 1 and 2 show the compositions and evaluations (productivity, flavor, chewing texture, chewing feeling) of the high gas content soft candy obtained in Examples 1 to 7 and Comparative Examples 1 to 7. From the results in Table 1, it can be seen that the high gas content soft candies obtained in Examples 1 to 7 are all excellent in terms of all evaluations.

The evaluation criteria in Tables 1 and 2 are as follows.
・ Productivity "◎" No stickiness, no oil stain, etc. There are no problems in manufacturing operations.
There is almost no problem in manufacturing operations, such as “O” no stickiness and no oil stain.
“×” is sticky, oil stains are strong, and workability is poor.

-Flavor "◎" The taste of the raw material used is not felt, and there is no problem with the taste as a soft candy with a high gas content.
“◯” The miscellaneous taste of the raw materials used is not felt so much, and there is almost no problem with the taste as a soft candy containing a high amount of gas.
“×” feels the miscellaneous taste of the raw materials used and is not delicious as a high-gas soft candy

-Chewing texture "◎" When chewing a soft candy containing a high amount of gas, you can fully enjoy the soft texture.
“○” When you chew a soft candy containing a high amount of gas, you can enjoy the soft texture.
“X” is too hard or sticky, so when chewing a soft candy containing a gas, the soft texture cannot be enjoyed.

-Chewing comfort "◎" When chewing a soft candy containing a high amount of gas, you can enjoy a chewy texture without any problems as a soft candy, such as chewing properties and teething.
“○” When chewing a soft candy containing a high amount of gas, chewing sensation and teething can be enjoyed as a soft candy with almost no problems.
When chewing “×” gas-rich soft candy, the chewing sensation of soft candy, such as lack of chewing property or severe toothing, cannot be fully enjoyed.

Claims (1)

A method for producing a soft candy containing gas, comprising the following steps (1) to (3).
(1) Soft candy dough production process for producing a soft candy dough containing 6 to 10% by weight of water, 1 to 7% by weight of gelatin, and 1 to 10% by weight of fats and oils (2) Software obtained in the step (1) Candy dough is put into a biaxial extruder, and soft candy dough and gas are kneaded in a closed system while supplying gas from the air duct to the biaxial extruder to produce a high gas content dough with a specific gravity of less than 1.0. The high gas content step of extruding the high gas content dough from the die plate of the biaxial extruder in a rope shape (3) The rope-like high gas content dough obtained in the step (2) is subjected to a drying step. Without forming the rope, it is transferred to the molding machine and molded into any mold