JPH0375132B2 - - Google Patents
Info
- Publication number
- JPH0375132B2 JPH0375132B2 JP62287763A JP28776387A JPH0375132B2 JP H0375132 B2 JPH0375132 B2 JP H0375132B2 JP 62287763 A JP62287763 A JP 62287763A JP 28776387 A JP28776387 A JP 28776387A JP H0375132 B2 JPH0375132 B2 JP H0375132B2
- Authority
- JP
- Japan
- Prior art keywords
- soft candy
- center
- sugar
- soft
- candy
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
- 235000009508 confectionery Nutrition 0.000 claims description 69
- 235000000346 sugar Nutrition 0.000 claims description 24
- 108010010803 Gelatin Proteins 0.000 claims description 14
- 235000013305 food Nutrition 0.000 claims description 14
- 229920000159 gelatin Polymers 0.000 claims description 14
- 239000008273 gelatin Substances 0.000 claims description 14
- 235000019322 gelatine Nutrition 0.000 claims description 14
- 235000011852 gelatine desserts Nutrition 0.000 claims description 14
- 229920002472 Starch Polymers 0.000 claims description 9
- 239000008107 starch Substances 0.000 claims description 9
- 235000019698 starch Nutrition 0.000 claims description 9
- 239000006188 syrup Substances 0.000 claims description 7
- 235000020357 syrup Nutrition 0.000 claims description 7
- 239000004088 foaming agent Substances 0.000 claims description 6
- 150000008064 anhydrides Chemical class 0.000 claims description 3
- 239000012530 fluid Substances 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 13
- 239000000796 flavoring agent Substances 0.000 description 6
- 235000019634 flavors Nutrition 0.000 description 6
- 238000003860 storage Methods 0.000 description 6
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 5
- 229960001031 glucose Drugs 0.000 description 5
- 108010073771 Soybean Proteins Proteins 0.000 description 4
- 238000003756 stirring Methods 0.000 description 4
- 150000008163 sugars Chemical class 0.000 description 4
- 239000006071 cream Substances 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 3
- 238000000465 moulding Methods 0.000 description 3
- 235000019710 soybean protein Nutrition 0.000 description 3
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 2
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 2
- 239000004793 Polystyrene Substances 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 150000007513 acids Chemical class 0.000 description 2
- 230000001055 chewing effect Effects 0.000 description 2
- 229940112822 chewing gum Drugs 0.000 description 2
- 235000015218 chewing gum Nutrition 0.000 description 2
- 239000013078 crystal Substances 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 235000015203 fruit juice Nutrition 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 239000002075 main ingredient Substances 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- 235000019198 oils Nutrition 0.000 description 2
- 229920002223 polystyrene Polymers 0.000 description 2
- 239000012460 protein solution Substances 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- 244000208874 Althaea officinalis Species 0.000 description 1
- 235000006576 Althaea officinalis Nutrition 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000002425 crystallisation Methods 0.000 description 1
- 230000008025 crystallization Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 235000001035 marshmallow Nutrition 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 239000007959 natural flavoring substance Substances 0.000 description 1
- 229920001206 natural gum Polymers 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 229940001941 soy protein Drugs 0.000 description 1
- 150000005846 sugar alcohols Chemical class 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
Landscapes
- Confectionery (AREA)
- Engineering & Computer Science (AREA)
- Manufacturing & Machinery (AREA)
- Mechanical Engineering (AREA)
Description
【発明の詳細な説明】
〔産業上の利用分野〕
この発明は、内部にクリームのような流動性の
ある食品を含むセンター入りソフトキヤンデイに
関するものである。DETAILED DESCRIPTION OF THE INVENTION [Industrial Field of Application] The present invention relates to a center-filled soft candy containing a fluid food product such as cream inside.
チユーインガム様の触感と咀嚼性とを有する可
食性のチユーイングキヤンデイとしては、本願出
願人が開発したソフトキヤンデイがある。このソ
フトキヤンデイは、ゼラチンを加熱溶融し、これ
に別個に天然ガム類とともに煮詰めたキヤンデイ
を添加すると同時に、硬化油脂ならびに天然果汁
等の香味料、さらに果実酸、ミルク等を加えて混
練した後、50〜150℃の温度でエアーレーシヨン
（気泡混入）を行うことによつて得られるもので
あり、チユーインガムのような触感と咀嚼性を有
し、しかもチユーインガムとは異なり可食性を備
えている。
As an edible chewing candy that has chewing gum-like texture and chewability, there is a soft candy developed by the applicant of the present invention. This soft candy is made by heating and melting gelatin, adding the gelatin separately boiled down with natural gums, and at the same time adding flavorings such as hydrogenated oil and fat and natural fruit juice, as well as fruit acids, milk, etc., and then kneading the gelatin. It is obtained by air rationing at a temperature of 50 to 150°C, and has a texture and chewability similar to chewing gum, but unlike chewing gum, it is edible. .
しかしながら、近年、食生活が多様化し、ソフ
トキヤンデイにおいても新しい風味、形状等が求
められており、その一つとしてソフトキヤンデイ
に、クリームのようなセンターを入れて風味を変
えたものの開発が考えられた。ところが、このよ
うにして製造されたセンター入りソフトキヤンデ
イは、成形した後の製品が流動変形し、当初の形
状を保持し得ないという難点がある。本願発明者
らは、このような流動変形性を阻止する目的で、
ソフトキヤンデイ自体を高温雰囲気中に放置して
ソフトキヤンデイ中の砂糖を糖化し、いわゆるソ
フトキヤンデイ全体をさくさくの状態に形成し、
これをエキストルーダー、包飴機にかけて押し出
し成形することによりセンター入りソフトキヤン
デイを製造することを考えた。ところがこのよう
にすると、ソフトキヤンデイ中に存在する遊離の
水分（移動しやすい）が保管中にキヤンデイ表面
ににじみ出て、キヤンデイ自体がそれを包む包装
紙に対して付着するという難点が生じた。特に、
センターのクリームが流動性を有しているため、
上記遊離水の移動と相挨つてソフトキヤンデイ自
体の形状が変形し、仮にソフトキヤンデイの全体
を澱粉等で被覆しておいても、上記変形により澱
粉被覆していない部分が現れ、この部分が包装紙
に付着するため、やはり保管中に包装不良が多発
するものと予想される。
However, in recent years, dietary habits have diversified, and new flavors and shapes are required for soft candies. One example of this is the development of soft candies with a cream-like center to change their flavor. it was thought. However, the center-filled soft candy manufactured in this manner has a drawback in that the product after molding undergoes fluid deformation and cannot maintain its original shape. In order to prevent such flow deformability, the inventors of the present application
The soft candy itself is left in a high temperature atmosphere to saccharify the sugar in the soft candy, forming the entire so-called soft candy into a crispy state.
The idea was to manufacture a soft candy with a center by extruding it using an extruder and a candy wrapping machine. However, this approach has the disadvantage that the free moisture present in the soft candy (which is easily mobile) oozes out onto the surface of the soft candy during storage, and the candy itself adheres to the wrapping paper surrounding it. especially,
Because the center cream has fluidity,
Coupled with the above movement of free water, the shape of the soft candy itself is deformed, and even if the entire soft canyon is coated with starch, etc., due to the deformation, parts not covered with starch appear, and these parts It is expected that packaging defects will occur frequently during storage because of the fact that the product adheres to the wrapping paper.
この発明は、このような事情に鑑みなされたも
ので、保管中に流動変形せず、しかも包装紙等に
付着しないセンター入りソフトキヤンデイの提供
をその目的とする。 The present invention was made in view of the above circumstances, and an object of the present invention is to provide a soft candy with a center that does not flow and deform during storage and does not adhere to wrapping paper or the like.
上記の目的を達成するため、この発明のセンタ
ー入りソフトキヤンデイは、ゼラチン、砂糖、起
泡剤および水飴を主要成分とし組織中に多数の微
細気泡を内包しているソフトキヤンデイと、この
ソフトキヤンデイの略中心部に含有される流動性
センター食品とを備えたセンター入りソフトキヤ
ンデイであつて、上記ソフトキヤンデイ中の砂糖
が殆ど糖化され結晶状態になつているとともに、
ソフトキヤンデイ中に糖の無水物が含有されてい
るという構成をとる。
In order to achieve the above object, the center-filled soft candy of the present invention is a soft candy whose main ingredients are gelatin, sugar, a foaming agent, and starch syrup and which contains a large number of microbubbles in its structure. A center-filled soft candy comprising a fluid center food contained substantially in the center of the candy, wherein most of the sugar in the soft candy has been saccharified and is in a crystalline state, and
It has a structure in which anhydrous sugar is contained in the soft candy.
本発明者らは、上記糖化されたソフトキヤンデ
イ生地を使用するセンター入りソフトキヤンデイ
の改良について、さらに一連の研究を重ねた結
果、上記糖化ソフトキヤンデイの製造の過程にお
いて、糖化前すなわちソフトキヤンデイの生地を
仕上げる段階で、無水グルコース、無水マルトー
ス等の糖の無水物を配合し、これを用いてソフト
キヤンデイ生地をつくり、その後高温雰囲気に入
れて糖化させると、遊離水分等に起因する付着性
等の生起が抑制されると同時に、成形後の流動変
形も阻止されるようになることを見いだしこの発
明に到達した。これは、つぎのような理由に基づ
くものと考えられる。すなわち、ソフトキヤンデ
イを仕上げる最終混合の段階で、糖の無水物であ
る無水グルコース、無水マルトース等を配合する
と、その後の糖化工程において、遊離してくる移
動しやすい水（遊離水）が上記糖の無水物中に結
晶水として取り込まれ、これによつて遊離水のキ
ヤンデイ表面へのにじみ出しが阻止されるように
なる。それと同時に、ソフトキヤンデイ自体の糖
化により、成形後の流動変形が阻止される。この
両者の相互作用により、保管中に流動変形が生じ
ず、しかも包装紙に対して付着しないセンター入
りソフトキヤンデイが得られるようになるものと
考えられる。
The present inventors conducted a series of further studies on improving center-filled soft candy using the above-mentioned saccharified soft candy dough, and found that in the process of manufacturing the above-mentioned saccharified soft candy dough, At the stage of finishing Kyan Dei dough, anhydrous sugars such as anhydrous glucose and anhydrous maltose are mixed and used to make soft Kyan Dei dough, and then placed in a high temperature atmosphere to saccharify. The inventors have discovered that the occurrence of adhesion and the like can be suppressed, and at the same time, flow deformation after molding can be prevented, and the present invention has been achieved. This is considered to be based on the following reasons. In other words, if anhydrous sugars such as anhydrous glucose and anhydrous maltose are added at the final mixing stage to finish the soft candy, in the subsequent saccharification process, the easily mobile water (free water) is released into the sugars. The free water is incorporated into the anhydride as water of crystallization, which prevents free water from oozing out onto the surface of the candies. At the same time, the saccharification of the soft candy itself prevents flow deformation after molding. It is thought that this interaction between the two makes it possible to obtain a center-filled soft candy that does not undergo flow deformation during storage and does not adhere to the wrapping paper.
この発明のセンター入りソフトキヤンデイは、
ゼラチン、砂糖、起泡剤および水飴等のソフトキ
ヤンデイ構成原料と、ソフトキヤンデイの略中心
部に含有される流動性センター食品等とを用いて
得られる。 The center-filled soft candy of this invention is
It is obtained using soft candy constituent raw materials such as gelatin, sugar, foaming agent and starch syrup, and a fluid center food contained approximately in the center of the soft candy.
上記ゼラチンは特に制限するものではなく、従
来からソフトキヤンデイやマシユマロ等に用いら
れているゼラチンをそのまま使用することができ
る。 The above-mentioned gelatin is not particularly limited, and gelatin conventionally used in soft candy, marshmallow, etc. can be used as is.
また、砂糖についても特に制限するものではな
いが、白目糖をそのまま用いると結晶が大きすぎ
るため、通常はこれもしくはグラニユー糖を粉砕
化し粉糖として使用することが行われる。 Furthermore, there are no particular restrictions on sugar, but if white sugar is used as it is, the crystals will be too large, so this or granulated sugar is usually pulverized and used as powdered sugar.
また、起泡剤としては、卵白、酵素分解大豆た
んぱくが用いられる。 Further, as the foaming agent, egg white and enzymatically decomposed soybean protein are used.
さらに水飴としては、通常用いられるものがそ
のまま用いられる。 Furthermore, as starch syrup, commonly used starch syrup can be used as is.
また、上記ソフトキヤンデイのほぼ中心部に含
有される流動性センター食品としては、特に制限
するものではない。例えば、ソフトタイプのチヨ
コレートや各種のクリームが用いられる。 Furthermore, there are no particular restrictions on the fluidity center food contained approximately in the center of the soft candy. For example, soft type Chiyokolate and various creams are used.
このような原料を用い、この発明のセンター入
りソフトキヤンデイは、例えばつぎのようにして
製造することができる。すなわち、ゼラチンを水
に入れて加熱膨潤させ溶解させる。この場合、必
要に応じて、果汁、ミルク、その他の天然香味物
質を添加してもよく、その場合は上記ゼラチンに
これらを加えて予め膨潤させてから加熱撹拌する
ことが好ましい。このようにすることによつて、
均一撹拌効果が得られ、加熱膨潤時間の短縮化効
果を得ることができるようになる。そして、予め
水に溶解させた起泡剤をケーキミキサーで泡立て
たのち、前記溶解ゼラチンを加え、さらに他の糖
または糖アルコール等を加えて加熱撹拌して得た
キヤンデイを、撹拌しながら少しずつ加える。つ
いで、これに付着防止剤としての硬化油脂、その
他必要に応じて果実酸、香料等を加え、最後に糖
の無水物を加えて混練し、充分気泡を有したソフ
トキヤンデイを得る。ついで、これを30〜50℃の
高温下で20〜60時間放置し、砂糖を糖化させる。 Using such raw materials, the center-filled soft candy of the present invention can be produced, for example, in the following manner. That is, gelatin is placed in water and heated to swell and dissolve. In this case, fruit juice, milk, or other natural flavoring substances may be added as necessary. In this case, it is preferable to add these to the gelatin to swell it in advance, and then heat and stir. By doing this,
A uniform stirring effect can be obtained, and the heating swelling time can be shortened. Then, after whipping the foaming agent previously dissolved in water with a cake mixer, add the dissolved gelatin, further add other sugars or sugar alcohols, etc., and heat and stir to obtain the resulting candy, little by little while stirring. Add. Next, hydrogenated oil and fat as an anti-adhesion agent, fruit acids, fragrances, etc. are added as necessary, and finally, sugar anhydride is added and kneaded to obtain a soft candy with sufficient bubbles. This is then left at a high temperature of 30 to 50°C for 20 to 60 hours to saccharify the sugar.
また、上記とは別に、市販のソフトタイプチヨ
コレート等の流動性を有するセンター食品を準備
する。 In addition to the above, a center food having fluidity such as commercially available soft type thiyocholate is prepared.
つぎに、上記ソフトキヤンデイ生地と、ソフト
タイプチヨコレート等の流動性センター食品とを
従来公知の包餡機に掛けることにより、流動性セ
ンター食品が略中心部に含有されたソフトキヤン
デイが得られる。これを図面に示す。図において
１はソフトキヤンデイ生地、２は流動性センター
食品、３はセンター入りソフトキヤンデイであ
る。この場合、ソフトタイプチヨコレート等の流
動性センター食品２は、センター入りソフトキヤ
ンデイ３全体の10〜40重量％程度に設定すること
が、風味および操業性等の点から好適である。 Next, by applying the above-mentioned soft candy dough and a fluid center food such as soft type chiyocolate to a conventionally known wrapping machine, a soft candy in which the fluid center food is contained approximately in the center can be obtained. . This is shown in the drawing. In the figure, 1 is a soft candy dough, 2 is a fluid center food, and 3 is a soft candy with a center. In this case, it is preferable to set the amount of the fluid center food 2 such as soft type chiyocollate to about 10 to 40% by weight of the entire center-containing soft candy 3 from the viewpoint of flavor and operability.
このようにして得られたセンター入りソフトキ
ヤンデイ３は、噛合時には通常のソフトキヤンデ
イと同様の触感を有し、しかも内部のクリーム状
流動性センター食品２の存在により、単なるソフ
トキヤンデイだけの風味ではなく流動性センター
食品の風味も現れるようになり、従来のソフトキ
ヤンデイに見られない特異な風味を呈するように
なる。しかもこのセンター入りソフトキヤンデイ
３は、保管中に流動変形せず、また包装紙に付着
することもない。 The center-containing soft candy 3 obtained in this way has the same texture as a normal soft candy when chewed, and due to the presence of the creamy fluid center food 2 inside, it has a texture similar to that of a normal soft candy. Instead of the flavor, the flavor of the fluid center food also appears, giving it a unique flavor not found in conventional soft candy. Moreover, this center-filled soft candy 3 does not flow and deform during storage, nor does it adhere to wrapping paper.
つぎに、実施例について説明する。 Next, examples will be described.
酵素分解大豆たんぱく0.7重量部（以下「部」
と略す）を水2.0部に添加し、泡立て器で充分泡
立てる。他方、ゼラチン2.0部を水3.0部に加熱膨
潤溶解し、これを上部酵素分解大豆たんぱく溶液
に添加する。別に、砂糖43.5部、水飴（ブリツク
ス糖度70）46部および水20部を充分混合し加熱し
て水分が５％になるまで煮詰め、これを、上記酵
素分解大豆たんぱく溶液にゼラチンを加えて混合
したものに少しずつ投入する。そして、植物油脂
1.5部、香料0.6部および色素0.05部を混合した混
合部を加え、香り付けをする。最後に無水グルコ
ース５部を加え、ソフトキヤンデイ生地をつくつ
た。このようにして得られたソフトキヤンデイ生
地を、30〜50℃の雰囲気下で24時間放置して砂糖
分を完全に糖化させた。この糖化ソフトキヤンデ
イ生地と市販のソフトタイプチヨコレートとを従
来公知の包餡機に掛け、センター入りソフトキヤ
ンデイをつくり、冷却した後得られたセンター入
りソフトキヤンデイをポリスチレンモールドに入
れ、30℃で２週間放置した結果、ソフトキヤンデ
イの付着は何ら見られなかつた。
Enzymatically decomposed soy protein 0.7 parts by weight (hereinafter referred to as “parts”)
) to 2.0 parts of water and whisk thoroughly with a whisk. On the other hand, 2.0 parts of gelatin is heated and swelled and dissolved in 3.0 parts of water, and this is added to the upper enzymatically decomposed soybean protein solution. Separately, 43.5 parts of sugar, 46 parts of starch syrup (brix sugar content 70), and 20 parts of water were thoroughly mixed, heated and boiled down to a moisture content of 5%, and gelatin was added to the enzymatically decomposed soybean protein solution and mixed. Add things little by little. and vegetable oil
Add a mixture of 1.5 parts, 0.6 parts of fragrance, and 0.05 parts of coloring matter to add fragrance. Finally, 5 parts of anhydrous glucose was added to make a soft candy dough. The thus obtained soft candy dough was left in an atmosphere of 30 to 50°C for 24 hours to completely saccharify the sugar content. This saccharified soft candy dough and commercially available soft type Chiyocolate are placed in a conventionally known wrapping machine to make a soft candy with a center, and after cooling, the resulting soft candy with a center is placed in a polystyrene mold and heated to 30°C. As a result of leaving it for two weeks, no adhesion of soft candy was observed.
無水グルコース５部に代えて、含水グルコース
５部を用いた。それ以外は上記実施例と同様にし
てセンター入りソフトキヤンデイをつくつた。つ
ぎに、これをポリスチレンモールドに入れて30℃
の雰囲気下に放置したところ１日で付着した。
In place of 5 parts of anhydrous glucose, 5 parts of hydrated glucose was used. Other than that, a soft candy with a center was made in the same manner as in the above example. Next, put this in a polystyrene mold and heat it at 30°C.
It adhered within one day when left in an atmosphere of
この発明のセンター入りソフトキヤンデイは、
ゼラチン、砂糖、起泡剤および水飴を主要成分と
し組織中に多数の微細気泡を内包しているソフト
キヤンデイの略中心部に流動性センター食品を含
有しており、上記ソフトキヤンデイ中の砂糖が殆
ど糖化され結晶状態になつているとともに、ソフ
トキヤンデイ中に、遊離水を結晶水として取り込
んだ状態の糖の無水物が含有されているため、保
管中に流動変形せず、しかも包装紙に付着するこ
ともない。
The center-filled soft candy of this invention is
The soft candy contains gelatin, sugar, a foaming agent, and starch syrup as its main ingredients and contains a large number of microbubbles in its structure.The soft candy contains a fluid center food in the approximate center, and the sugar in the soft candy contains a fluidity center food approximately in the center. Most of the sugar has been saccharified and is in a crystalline state, and the soft candy contains anhydrous sugar that incorporates free water as crystal water, so it does not flow and deform during storage, and the wrapping paper It does not adhere to the surface.
図面は、この発明の一実施例の構成を示す断面
図である。
１……ソフトキヤンデイ、２……センター、３
……センター入りソフトキヤンデイ。
The drawing is a sectional view showing the configuration of an embodiment of the present invention. 1... Soft Canada, 2... Center, 3
...Soft candy with center.
Claims (1)
分とし組織中に多数の微細気泡を内包しているソ
フトキヤンデイと、このソフトキヤンデイの略中
心部に含有される流動性センター食品とを備えた
センター入りソフトキヤンデイであつて、上記ソ
フトキヤンデイ中の砂糖が殆ど糖化され結晶状態
になつているとともに、ソフトキヤンデイ中に糖
の無水物が含有されていることを特徴とするセン
ター入りソフトキヤンデイ。 ２ 糖の無水物が、仕込み時基準で、ソフトキヤ
ンデイ中に１〜10重量％含有されている特許請求
の範囲第１項記載のセンター入りソフトキヤンデ
イ。[Scope of Claims] 1. A soft candy whose main components are gelatin, sugar, a foaming agent, and starch syrup and which contains many microscopic bubbles in its structure, and a fluid contained approximately in the center of the soft candy. A center-containing soft candy comprising a sex center food, wherein most of the sugar in the soft candy is saccharified and in a crystalline state, and the soft candy contains anhydrous sugar. A soft candy with a center featuring. 2. The center-filled soft candy according to claim 1, wherein the anhydride of sugar is contained in the soft candy in an amount of 1 to 10% by weight based on the time of preparation.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62287763A JPH01128748A (en) | 1987-11-12 | 1987-11-12 | Soft candy containing center |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62287763A JPH01128748A (en) | 1987-11-12 | 1987-11-12 | Soft candy containing center |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH01128748A JPH01128748A (en) | 1989-05-22 |
| JPH0375132B2 true JPH0375132B2 (en) | 1991-11-29 |
Family
ID=17721438
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP62287763A Granted JPH01128748A (en) | 1987-11-12 | 1987-11-12 | Soft candy containing center |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH01128748A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US9441766B2 (en) | 2009-06-02 | 2016-09-13 | Bhp Billiton Petroleum Pty Ltd. | Reinforced hose |
Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2791142B2 (en) * | 1989-11-06 | 1998-08-27 | 鐘紡株式会社 | Soft candy and its manufacturing method |
| JP4695471B2 (en) * | 2005-09-16 | 2011-06-08 | 松谷化学工業株式会社 | Soft candy and method for producing the same |
| JP5297903B2 (en) * | 2008-06-13 | 2013-09-25 | 三栄源エフ・エフ・アイ株式会社 | Whipped gummy candy |
| JP5311561B2 (en) * | 2009-02-05 | 2013-10-09 | 長岡香料株式会社 | Heat resistant chocolate |
| JP5163696B2 (en) * | 2010-05-31 | 2013-03-13 | ユーハ味覚糖株式会社 | Soft candy having a raw chocolate-like composition as a center and method for producing the same |
| JP5895561B2 (en) * | 2012-01-31 | 2016-03-30 | ユーハ味覚糖株式会社 | Soft candy manufacturing method |
-
1987
- 1987-11-12 JP JP62287763A patent/JPH01128748A/en active Granted
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US9441766B2 (en) | 2009-06-02 | 2016-09-13 | Bhp Billiton Petroleum Pty Ltd. | Reinforced hose |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH01128748A (en) | 1989-05-22 |
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