JPH03180145A - Production of soft candy - Google Patents

Abstract

PURPOSE:To obtain soft candy containing three-dimensional pattern in which a pattern appears along the design by joining plural soft candies having different shrinkage in arbitrary shape, drawing the resultant candy into rope shape and forming and cutting the drawn candy and exposing three-dimensional pattern. CONSTITUTION:Soft candy dough having different shrinkage is properly arranged and joined and drawn into rope shape, preferably while keeping the temperature to 20-40 deg.C. In the drawing rate, when the dough is drawn at a ratio of feed rate to discharge rate of 2-10 by rope sizer, four-way pressed roller, etc., e.g. in a case of soft candy having 6cm diameter, shrinkage of dough of recessed part becomes stronger and three-dimensional pattern comes to surface clearly. Then soft candy dough drawn by the above-mentioned method is further formed and drawn into prescribed thickness and shape by the four way-pressed roller, metsuke roller, etc., and then cut. Thereby part of candy dough having strong shrinkage shrinks to provide the soft candy having uneven surface and containing three-dimensional pattern.

Description

DETAILED DESCRIPTION OF THE INVENTION (Industrial Field of Application) The present invention relates to a method for producing soft candy having a three-dimensional pattern on its cut surface or the like.

(Prior Art) In general, Kintabe candy, Chitose candy, etc., which have been passed down in Japan for a long time, are known as candies having patterns such as flowers or faces on their cross sections. These candies with cross-sectional patterns tend to have unstable designs depending on the temperature, hardness, elasticity, etc. of the candy dough, and are often made manually by skilled technicians in the following manner. First, candy dough made by boiling down granulated sugar, starch syrup, etc. is quickly stretched several times to create what is called ``hikiame'' by introducing air bubbles into the dough to change its color to white and increase its bulk. Next, divide this candy into as many pieces as the number of colors you want to use for the pattern, and color each piece. Then, these colored doughs are appropriately arranged and stacked to form a predetermined pattern, and this is gradually stretched into a rope shape, formed, and cut to obtain a candy having a pattern on the cut surface.

In addition, caramels with designs such as spiral patterns on the cut surface have also been commercialized using the same manufacturing method using caramel dough without using the above-mentioned candy candy.

However, all of these cross-sectional patterned sweets and caramels have smooth cut surfaces, and none with three-dimensional patterns with unevenness have been found.

In recent years, sweets with a wide variety of shapes have been sold in the confectionery market, and it has become difficult to arouse children's interest simply by having a pattern.

Therefore, we thought that if we made the pattern part of the cross-sectional patterned Kikinday like the one above stand out in three dimensions, we would be able to obtain an unprecedented visual effect and further stimulate consumer demand. It will be done.

(Problems to be Solved by the Invention) The present invention has been made in view of the above circumstances, and its purpose is to continuously produce soft candy with a three-dimensional pattern so that the pattern rises along the pattern. The purpose of the present invention is to provide a method for producing soft candy that can be manufactured in a cost effective manner.

(Means for Solving the Problem) The above purpose is to join a plurality of soft candy doughs with different contractility into arbitrary shapes, then stretch them into a lobe shape, form them, cut them, and then make a three-dimensional pattern appear. This is achieved through a unique soft candy manufacturing method.

In other words, in the conventional manufacturing method of soft candy with cross-sectional patterns, in order to smooth the cross-section of the product and stabilize the pattern, it is necessary to match the composition and manufacturing conditions of the soft candy dough to be combined so that the physical properties are the same. It is being done. Therefore, the present inventors focused on the differences in the physical properties of the soft candy dough, and investigated whether it would be possible to make a soft candy with a three-dimensional pattern by utilizing the difference in the shrinkage properties of the soft candy dough. As a result, if soft candy dough with strong shrinkage is used as the concave portions of the picture pattern, and soft candy dough with weaker shrinkage than the concave portions is used as the convex portions of the picture pattern, the soft candy dough in the concave portions becomes the soft candy dough in the convex portions. They discovered that it shrinks more strongly than fabric and can give three-dimensional patterns, and completed the present invention.

Next, the present invention will be explained in detail.

Examples of methods for imparting shrinkability to the soft candy dough in the recessed portions of the present invention include the following method. The first method is to add a shrinkable material mainly composed of gelatin to soft candy dough. That is, when making soft candy dough, if a shrinkable material such as gelatin is dissolved and added in a sol state and mixed, the material becomes elastic as the temperature decreases, giving the dough strong shrinkability. As the gelatin that is the main ingredient in the above-mentioned shrinkable material, it is desirable to use gelatin with a high plume and strong elasticity. for example,
When gelatin of 250-360 plumes is used, shrinkage can be imparted to the soft candy dough with a small amount, so the flavor of the gelatin does not affect the soft candy dough and is effective. In addition, the above gelatin is
They may be used alone or in combination of two or more.

In addition, other shrinkable materials used in conjunction with the gelatin include pullulan, starch, and the like.

These may be used alone or in combination of two or more, and by appropriately combining these, the texture of the soft candy can be changed. Examples of the starch include corn starch, rice starch, etc., and these may be pregelatinized, or may be gelatinized by heating when mixed into the soft candy dough. It is preferable that the shrinkable materials such as pullulan and starch weigh more than 60% by weight relative to gelatin. The addition of the gelatin-based shrinkable material to the soft candy dough varies depending on the composition of the soft candy dough and the type of shrinkable material, but it is preferably 0.1 to 0% by weight based on the total weight. More preferably, it is 1.0 to 3.0% by weight. If the amount of the shrinkable material is less than 0.1% by weight, the shrinkability of the recesses will be insufficient and the three-dimensional pattern will tend not to be clear. Moreover, if it exceeds 5.0% by weight, the shrinkage of the recessed portions becomes strong and tends to form a spiral shape, making it difficult to convert.

Next, as a second method of imparting shrinkability to the concave soft candy dough, there is a method of adjusting the crystallization rate of the dough. The crystallization rate indicates the ratio of crystallized sugar in the soft candy and is determined by X-ray diffraction (ratio of X-ray scattering intensity of the amorphous portion and the crystalline portion). For example, sugar has a saccharification rate of 100%, and starch syrup has a saccharification rate of 0. That is, the higher the crystallization rate of the soft candy dough, the higher the crystallization rate of sugar in the total sugars, and the more sugar crystals there are, the weaker the shrinkage of the soft kimandi dough. Therefore, by changing the crystallization rate in the soft candy dough, the shrinkability of the soft candy dough can be adjusted, and if soft candy dough with a low crystallization rate is used in the recesses, only the recesses will contract, creating a three-dimensional pattern. It starts to appear. The preferred degree of crystallization varies depending on the m composition in the soft candy dough, particularly the sugar ratio. For example, in the case of soft candy dough containing 80% by weight of sugar, of which sugar is 5%, the temperature is 40 to 60°C.
When the soft candy dough was stored for 1 hour and the crystallization rate was 50%, it was used as the soft candy dough for the convex portions, and the soft candy dough that was not stored and the crystallization rate was 10% was used as the soft candy dough for the concave portions. , the concave portion shrinks appropriately, the three-dimensional pattern appears clearly, and the moldability is good, which is preferable. However, if the sugar content ratio in the soft candy dough is extremely high and the crystallization rate of the dough is too high, the extensibility of the soft candy dough becomes weak and it becomes easy to break during stretching.

Further, the above two methods of imparting shrinkability may be combined, for example, gelatin may be added to the crystallized soft candy dough to adjust the shrinkability. With this shift, even if the crystallization rate is increased, the dough will not become too hard and the moldability will be good.

The three-dimensional patterned soft candy of the present invention can be produced, for example, as follows using a plurality of soft candy doughs having different shrinkability obtained by the above method. That is, first, soft candy doughs with different spring shrinkage properties are prepared by the method described above. These soft candy doughs are appropriately arranged and joined to form a predetermined pattern, preferably 20~
It is stretched into a rope shape while keeping the temperature at 42°C1, more preferably at 30-31°C. At this time, the heat retention temperature is 20
If the temperature is lower than 0.degree. C., the concave portions will not shrink sufficiently after stretching, resulting in a three-dimensional pattern that is unclear, and will be likely to break during stretching. Furthermore, if the insulating temperature is higher than 42°C, the soft candy dough will become too soft and difficult to mold, and the pattern will easily collapse. Also, the stretching speed of the soft candy dough changes depending on the stretching speed, and the appearance of the three-dimensional pattern changes. For example, in the case of soft candy dough with a diameter of 5 cm, if you stretch it with a Rope Sizer 1 square damp roller or the like at a ratio of 2 to 10 between the drawing speed and the discharge speed, the shrinkage of the concave dough will become stronger, creating a three-dimensional pattern. stands out clearly.

Next, the soft candy dough stretched using the above method,
Furthermore, the fabric weight is determined using a four-way roller, etc. After forming and stretching the material into a predetermined thickness and shape using a roller, etc., it is cut. The soft candy thus obtained is a soft candy with a three-dimensional pattern having irregularities, in which the highly contractile soft candy dough has shrunk.

The above-mentioned soft candy dough may have a generally known composition such as caramel or nougat, and may contain colorants, flavorings, seeds, dried confectionery, chili, etc. in the soft candy dough or on the surface of the soft candy dough. A-colate processed products or the like may be used as appropriate.

In addition, when manufacturing objects with more complicated designs, it is possible to extrude, stretch, shape, and cut the soft candy dough using a nozzle with a set of dies as shown in Figure 1. It is possible to stably and continuously produce soft candy with a three-dimensional pattern. Sl
That is, in Figure 1, (1) is a die, and (S)
is a cylindrical body for shaping, the opening of which is formed in the shape of a spade or the like. This shaping cylinder (3) is a die (1)
The die is disposed within the discharge port portion (2) of the die, with its axis parallel to the axis of the die (1). The discharge port (2) is
It is connected to the first extrusion molding machine (8) via the channel (1>), and the shaping cylinder (3) is connected to the second extruder (8) via the channel (8).
It is connected to the extrusion molding machine (1o). Using such a device, soft candy doughs with different shrinkage properties are extruded from the extruders (8) and (10), respectively, and then passed through the die (1
), a soft candy with a complicated pattern can be obtained, and by stretching, shaping, and cutting it, a soft candy with a complicated three-dimensional pattern can be obtained.

In addition, in the soft candy with a three-dimensional pattern of the present invention, not only the cut straw pattern is three-dimensional, but also the outer peripheral surface of the soft candy may be three-dimensional.

(Effects of the Invention) As described above, the soft candy manufacturing method of the present invention forms a three-dimensional pattern by utilizing the difference in shrinkage of soft kimandi dough, and does not require the use of conventional soft candy manufacturing equipment. It can be manufactured continuously in large quantities. Moreover, the degree of appearance of the three-dimensional pattern can be changed by changing the type and amount of the shrinkable material, the crystallization rate of the fabric, the speed at low elongation, etc. In addition, by changing the color, taste, and shrinkage of each of the concave and convex portions of the pattern, it is possible to enjoy a soft candy that is rich in visual and flavor variations with a single soft candy.

In addition, by changing the shape of the nozzle die, soft candy with complicated designs can be produced stably and continuously.

Next, the present invention will be specifically described with reference to Examples.

[Examples 1 to 5, Comparative Examples 1 to 2] Soft Kimandi fabrics were prepared in the following manner using the compositions shown in Table 1. That is, first, (ω
of sugar and water 4M! Boil it down to 1%, add pre-swollen elastic material <a), and then add (C
) and mix well to form soft candy dough (IJ~
(I got 7J.

Next, as shown in Table 2, each soft candy was rolled out into a sheet with a thickness of 2 cm, and the two sheets were stacked and rolled from the end to form a cylinder with a diameter of 5 cm.

Next, this soft candy dough is heated to 33” from 0 to 57°C.
3 to the lobe sizer at a speed of 5 cm/min.
It was discharged at 5 cm/min and stretched to a diameter of 2 cm.

Next, while keeping the temperature at 30 to 35° C., the fabric was stretched and shaped using a roller, cut into 16×16 mm, and packaged.

The three-dimensionality of the cross section of the soft candy thus obtained was evaluated. The results are also shown in Table 2.

[Example 6] Soft candy was produced using a nozzle having the above-mentioned clustered dice as shown in Fig. 1, and using a shape-forming cylinder (3) having a spade shape as shown in Fig. 12. did. That is, the soft candy dough [7] is molded from the second extrusion molding 1 (10) so as to form the spade pattern (4) shown in FIG. It was extruded from the first extrusion molding machine (8) and discharged from the die (1) so as to form a part, and was then stretched, molded, and cut to obtain a soft candy with a spade pattern.

From the above results, the soft candies of Examples 1 to 5 were
All of them had a three-dimensional spiral pattern in which the soft candy dough [5'' or [8] was embossed along the spiral pattern on the cross section, and were soft candies with high visual effects.

Furthermore, the soft candy of Example 6 had a three-dimensional spade pattern on its cross section and had a high visual effect. In addition, the pattern was clear and did not change even after long periods of extrusion, allowing stable and continuous production.

[Brief explanation of drawings]

FIG. 1 is an explanatory diagram showing a nozzle having a collective dance used in one embodiment of the present invention, FIG. 2 is an explanatory diagram of FIG. 1 viewed from the direction of arrow A, and FIG. 5 is a lobe-shaped stretching software. It is an explanatory view showing a cross section of candy. (1)...Dice, cutting>...Discharge port, (3)...
・Cylinder for forming, (6), (8)...Opening, Fig.

Claims (2)

[Claims] (1) A method for producing soft candy, which is characterized by joining a plurality of soft candy doughs with different shrinkability into arbitrary shapes, then stretching them into a rope shape, forming and cutting them, and then exposing a three-dimensional pattern. (2) The method for producing soft candy according to claim 1, characterized in that the soft candy dough is given shrinkage by incorporating gelatin into the soft candy dough.