JPH0387143A - Candies and its production - Google Patents

Abstract

PURPOSE:To obtain candies excellent in intensity of top note, aroma balance and persistence by containing a water-dispersible flavor formulation, such as liquid formulation composed of water-soluble saccharides, water-soluble proteins and flavor sparingly soluble in water therein. CONSTITUTION:The objective candies obtained by mixing water-soluble saccharides (e.g. glucose) in 30-80wt.% concentration with water-soluble proteins (e.g. milk casein) in 0.8-3.0wt.% concentration expressed in terms of water-soluble nitrogen, adding 0.05-1 pt.wt. flavor substance (e.g. orange oil) sparingly soluble in water thereto, mixing the resultant mixture in a kneader, etc., and adding the prepared liquid or pasty water-dispersible flavor formulation in a solubilized form in an amount of 0.01-1wt.% based on the total weight of the candies, such as sugar or thick malt syrup, to the kneaded mixture.

Description

DETAILED DESCRIPTION OF THE INVENTION (Industrial Application Field) The present invention relates to candies and a method for producing the same, and more specifically, the present invention relates to candies and a method for producing the same. Candy with markedly improved flavor persistence and transparency by containing a liquid or paste water-dispersible flavor that has been made into a solubilized state by imparting the property of dispersing in water to a poorly water-soluble flavor substance. - and its manufacturing method.

(Prior art) Candies are manufactured by combining sugar raw materials such as sugar and starch syrup, as well as coloring agents, milk raw materials, edible oils and fats, various extracts, etc. as necessary, and adding water. Mix and heat to dissolve, then boil down at a temperature of about 120 to 155°C until it reaches an appropriate consistency. After boiling, cool slightly and quickly add flavor, then cool further to solidify and mold, and package. Generally, it is made into a product.

Candies are exposed to considerable high temperatures during the manufacturing process as described above. Therefore, the young number used in this product is also a heat-resistant oily flavor (flavor oil), which is a volatile flavor component and an edible solvent with high retention properties such as glycols, glycerin, edible oils and fats, etc. is being used. However, the effect is still insufficient, and the current situation is that the amount is generally added in advance in consideration of volatilization of the young number, and at the same time, it is added at as low a temperature as possible.

Several proposals have been made regarding methods for reducing the number of candies that improve the drawbacks of such oil-based flavorings. For example, when manufacturing transparent hard candies, approximately 0-001 to 5% of the product hard candy is used. It is disclosed that by incorporating cyclodextrin equivalent to (per solid weight) into the raw sugar together with the flavoring agent, volatilization and loss of the flavoring agent can be almost completely suppressed, and a highly transparent hard candy can be obtained. (Japanese Patent Publication No. 57-53053).

In addition, when producing flavored candies, by homogeneously adding pullulan and flavoring to the molten system of sugar and starch syrup, we can suppress the volatilization and loss of flavoring and improve the efficiency of candy making. A Wakaban method has also been proposed (Special Publications Act 511)
157140).

(Problems to be Solved by the Invention) However, although fragrances clathrated with cyclodextrin have excellent retention properties, the odor emitted is generally extremely weak, making it difficult to eat foods and drinks flavored with the fragrance. The lack of a top note is a major problem, and when mixed fragrances are used, there is also the problem that the aroma balance differs greatly from the original fragrance.

On the other hand, pullulan does not have the ability to emulsify or solubilize oil-soluble flavorings such as essential oils, or even if it does, it has very little ability, so its range of application is limited, and it is not necessarily satisfactory as a method for making candy. It wasn't something.

(Means for Solving the Problems) The present inventors have solved the above-mentioned drawbacks of the prior art, have excellent heat resistance, and can be used in all young fragrances in a wide sense, including oil-soluble fragrances and water-soluble fragrances. We have been conducting extensive research on a method for producing candies that can be flavored and have excellent top note strength, aroma balance, and longevity.

As a result, in the production of candies, sugars and proteins are used in the melting system of sugar, starch syrup, etc. to create liquid or paste-like water that is made into a solubilized state by imparting the property of dispersing in water to poorly water-soluble flavor substances. The present inventors have discovered that many of the above problems can be solved at once by incorporating a dispersible flavor, and have completed the present invention. The present invention will be specifically explained below.

In the present invention, candies include cream 7 ondan, caranol, toffee drops, nougat,
The target products are confectionery such as patterscotch, brittle, 7 azalea, China marble, chewing candy, and tablet confectionery, which are made from sugar as the main ingredient and are melted at a relatively high temperature.

In addition, the poorly water-soluble flavor substances that can be used in the present invention include natural or basic flavor substances that are sparingly soluble in water, aqueous solutions, or aqueous food base materials, such as plant essential oils, oleoresin, etc. poorly water-soluble flavor substances in a broad sense, including synthetic flavor compounds and any mixtures thereof, as well as mixtures with animal and vegetable oils and fats and edible organic solvents that can dissolve these poorly water-soluble flavor substances. can be mentioned.

Specific examples of these include, for example, citrus essential oils such as orange oil, lemon oil, grapefruit oil, lime oil, mandarin oil, and bergamot oil; essential oils such as peppermint oil, spearmint oil, and cinnamon oil; allspice, anise, etc. Seeds, basil, laurel, cardamom,
Essential oils or oleoresins of spices such as celery, cloves, cumin, dill, garlic, ginger, mace, mustard, onion, paprika, parsley, black pepper, nutmeg, saffron, and rosemary; and limonene, linalool, and nerol. , citronellol, geraniol, citral, C-menthol, eugenol, cinnamic aldehyde, anethole, perilaldehyde, vanillin, γ-undecalactone, allyl caproate, α-carvone, maltol, furfuryl mercaptan; and synthetic leather flavor substances such as these Examples include, but are not limited to, blended fragrances prepared by mixing any combination of natural essential oils, oleoresins, synthetic fragrance compounds, and the like.

These flavor substances include animal and vegetable oils and fats, medium-chain saturated fatty acid triglycerides, edible organic solvents such as ethanol, glycerin, and propylene glycol; oil-soluble pigments such as paprika color and β-carotene; and oils such as vitamin A and vitamin E. It is also possible to mix and dissolve soluble vitamins and the like.

The solubilized product of the poorly water-soluble flavor substance used in the present invention can be prepared, for example, in accordance with Japanese Patent Publication No. 58-56627. That is, the concentration of water-soluble sugars is 30 to 8
0% by weight, the concentration of water-soluble protein is 0.8 to 3.0% by weight as water-soluble nitrogen (hereinafter sometimes referred to as SN)
By adding and mixing the poorly water-soluble flavor substances described above to a mixed bath liquid, a liquid or paste-like water-dispersible flavor in which the flavor substances are solubilized can be prepared.

Specifically, the saccharides include saccharides having the ability to form micelles, such as saccharides such as glucose, fructose, maltose, lactose, and sucrose, sugar alcohols such as sorbitol, mannitol, xylit, and glycerin, and various DEs. Examples include starch hydrolyzates, such as starch syrup, dextrin, and saccharides containing these, and saccharides consisting of one type or a mixture of two or more of these saccharides.

Further, as the protein, for example, a water-soluble protein fraction having surface activity obtained by water extraction or mild hydrolysis of various protein raw materials is used. Specific examples include nitrogen-containing components with surface activity obtained by extracting various animal meats with hot water under heating, or protein raw materials such as milk casein, whey protein, gluten, and soybean protein that are enzymatically or Examples include hot water-soluble proteins with surface activity obtained by mild chemical hydrolysis and extraction. If these proteins have an off-flavor or taste due to hydrolysis or the like, they can be purified by removing the off-odor or taste using an appropriate alcohol or the like.

In the present invention, when producing candies, the above-mentioned mixed solution of sugars and proteins and a water-insoluble flavor substance can be simultaneously added to the melted system of sugar, starch syrup, etc., but preferably, the mixed solution of sugars and proteins is added simultaneously. It is preferable to solubilize the water-insoluble flavor substance in advance and add it to the mixed solution.

First, a solution is prepared in which the sugar concentration of the above mixed solution of sugars and protein is 30 to 80% by weight, and the protein concentration to be coexisting is 0.8 to 3.0% by weight as water-soluble nitrogen, and 1 weight of the solution is prepared. By adding about 0.05 to 1 part by weight of the poorly water-soluble flavor substance described above per part of the flavor and mixing with a kneader or a two-blade stirrer, a water-dispersible flavor in the form of a solubilized liquid or paste is prepared. do.

The amount of flavor solubilized with the thus obtained mixed solution of sugar and protein added to candy is about 0.01-1% by weight based on the total weight of candy such as sugar and starch syrup. Preferably about 0.05-0
．． Addition amounts such as 5% by weight may be mentioned. If the amount is below the lower limit of the above range, flavor development will be poor, and if added above the upper limit, it will have an adverse effect on the texture of candies, and furthermore, it will be the basis of the liquid or paste water-dispersible flavor preparation. It is undesirable because it gives off a wood odor and causes problems in terms of color and taste.

In the method of manufacturing candies according to the present invention in which flavor is added solubilized using a mixed solution of sugars and proteins, the young step is limited to the stage after the raw sugar aqueous solution has been boiled but has not yet cooled down sufficiently, as in the conventional method. There is no need to do this, about 160
It can be freely selected as long as the temperature is below 'c.

In particular, when conventional young additives were added to candy at a high temperature of 140°C or higher, most of the aroma components evaporated and the desired purpose could not be achieved, but as in the present invention, sugar and By using a water-dispersible flavor solubilized with a mixed protein solution, it has become possible to achieve the intended purpose even at high temperatures up to 160°C.

Therefore, the raw sugar aqueous solution for candy is 1606C
As long as it boils down to a point where it can easily flow at high temperatures up to Because of this, there is no need for a kneading process that requires a large amount of power, which is a big advantage in terms of energy costs. Moreover, the range of flavor choices is widened, making it easy to manufacture diversified products, and by using fewer flavors, it is possible to produce candies with strong top notes, excellent aroma balance, and longevity. .

Aspects of the present invention will be explained in more detail below with reference to Reference Examples and Examples.

(Example) Reference Example 1 Water-soluble protein with 13% SN (water-soluble nitrogen) obtained by hydrolyzing casein with alkaline protea, deodorizing and decolorizing the water-soluble fraction with activated carbon, and then spray drying it. 77g of powder into starch syrup (DE: 35, sugar concentration 60%)
Add to 923g and dissolve with stirring at 50°C to obtain a mixed solution of sugar and protein (sugar concentration 55.4%, SN 1.0).
%) 1 kg was obtained.

Reference Example 2 140 g of a non-taste water-soluble protein concentrate (SN 7.0%) obtained by hot water extraction of pork and 550 g of DE20 dextrin were dissolved in 310 g of water under heating to create a mixed solution of sugar and protein. (sugar concentration 54.8%, SN 1.0)
%).

Example 1 700g of mixed solution of sugar and protein obtained in Reference Example 1
Add 300g of lemon oil little by little and stir at room temperature to make a paste-like water-dispersible lemon flavor preparation 1.
I got kg.

Meanwhile, add 100g of water to 350g of granulated sugar,
Heat to 0°C to completely dissolve, then add 150g of starch syrup.
was added and the temperature was raised to 125°C.

12 After boiling down this Shirabu to 145-150°C, transfer it to a pot, add 1g of the above water-dispersible lemon flavor preparation at 130°C and mix, and when the temperature reaches 100°C, add 5g of citric acid. and mixed uniformly. The mixture was further kneaded in a kneader and then molded using an 11il E type roller at about 80°C to prepare a lemon drop of the present invention (Product 1 of the present invention).

Comparative Example 1 700 g of medium chain saturated fatty acid triglyceride was added to 300 g of the same lemon oil as in Example 1 and mixed uniformly to prepare an oily lemon flavor.

On the other hand, a drop base material was prepared under the same conditions as in Example 1, and 1.1 g of the oil-based lemon flavor (a 10% increase in amount compared to the amount added of the water-dispersible lemon flavor preparation in Example 1) was added. Lemon drops were prepared under the same conditions as in Example 1 (comparative amount 1).

Sensory Evaluation (1) The lemon drops obtained in Example 1 and Comparative Example 1 were sensory evaluated for aroma retention, aroma balance, and palatability by 20 well-trained sensory examiners.

Display the results Shown in 1.

Table 1 As is clear from the results in Table 1, the product 1 of the present invention retains a good aroma even though the amount of flavor added is smaller than the comparative amount 1, and has a good aroma balance, and is extremely It was judged to have excellent palatability.

Example 2 800 g of mixed solution of sugar and protein obtained in Reference Example 2
200 g of the prepared butter flavor was added to the mixture and stirred at room temperature to obtain a homogeneous pasty water-dispersible butter flavor preparation.

On the other hand, add 60 g of water to 192 g of granulated sugar and dissolve it, add 48 g of starch syrup and 0.4 g of salt to make 130 g.
After boiling to 160°C and adding 0g of butter, it was boiled down to 160°C. Remove from the heat and immediately add 1 g of the water-enhanced Butter 7 Leher formulation and 0.1 g of the water-dispersible lemon flavor formulation prepared in Example 1, mix until homogeneous, pour onto a cooling plate, spread thinly and cut. A putter cutlet of the present invention was prepared (Invention Product 2).

Comparative Example 2 800 g of purified rapeseed oil was added to 200 g of the same butter flavor as in Example 2 and mixed uniformly to prepare an oily butter flavor. In addition, Paterskatchi base was prepared using the same amount and conditions as in Example 2, and 1.1 g of the above oil-based butter flavor (10% increase compared to the amount added of the water-dispersible butter flavor preparation of Example 2) and Comparative Example 1 were prepared. Oily lemon flavor prepared with 0. l]g (a 10% increase in amount relative to the amount added of the water-dispersible lemon flavor preparation in Example 2) was added to prepare hattersquatch under the same conditions as in Example 2 (comparative amount 2).

Sensory evaluation (2) 5 Sensory evaluation (1
) was evaluated using the same procedure. The results are shown in Table 2. Table -
As is clear from the results of 2, although the total amount of flavor added in Inventive Product-2 is 10% lower than Comparative Amount 2, the aroma intensity is significantly superior, and the aroma balance and mellowness of the top note are excellent. It was determined that palatability was also significantly improved.

Kojiji 2 (Effect of the invention) Conventionally, in the young process for making candies, after the raw sugar aqueous solution has been boiled down, the temperature is kept as low as possible for stirring, and flavors are added at approximately 140 to 120'C. It was common to do so. Otherwise, the added flavor would volatilize and the effect could not be fully demonstrated. Such conventional methods require experience and intuition, and temperature control during the process is extremely important.

According to the method of the present invention, the flavor made solubilized with a mixed solution of sugars and proteins has excellent heat resistance and aroma retention, so the range of temperature selection for the processing of candy can be greatly expanded. For example, it has become possible to add at high temperatures up to about 160°C. As a result, there are advantages such as a wider range of choices in the composition and manufacturing process of candies, simplification of manufacturing equipment, reduction in energy costs, and easier temperature control.

Candies obtained by the present invention have excellent flavor retention, and are superior to conventional products in all aspects of top note strength, aroma balance, and persistence. It has now become possible to easily produce candies with a rich variety and with markedly improved palatability compared to conventional candies.

Claims (2)

[Claims] (1) A liquid or paste water dispersion composed of a water-soluble saccharide having a concentration of 30 to 80% by weight, a water-soluble protein having a concentration of 0.8 to 3.0% by weight as water-soluble nitrogen, and a poorly water-soluble flavor. Candies containing 0.01 to 1% by weight of a flavor preparation. (2) The concentration of water-soluble sugars is 30 to 80% by weight, and the concentration of water-soluble protein is 0.8 to 3.0 as water-soluble nitrogen.
A water-dispersible flavor preparation in the form of a liquid or paste containing the poorly water-soluble flavor substance in a solubilized state is obtained by adding the poorly water-soluble flavor substance to a mixed solution of 1% by weight, and the mixture is melted into candies. A method for producing candies, characterized by containing 0.01 to 1% by weight based on the total amount of candies.