JPH05184303A - Production of combined confectionery - Google Patents

Abstract

PURPOSE:To obtain a combined confectionery excellent in palate feeling with morphological fanciness by sticking to an edible material a chewing gum material comprising a gum base, anhydrous maltose and water. CONSTITUTION:A chewing gum material comprising a gum base, anhydrous maltose and water is brought into contact with an edible material 3 such as ice cream cone followed by being left at rest with the situation kept intact, effecting the anhydrous maltose in the chewing gum 2 converted to hydrous maltose and sticking the chewing gum 2 to the edible material 3, thus affording the objective confectionery 1.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a confectionery product which gives a chewing gum confectionery having a novel combination and form of chewing gum fixed to an edible material.

[0002]

2. Description of the Related Art In general, chewing gum has been commercialized by mixing raw materials mainly consisting of a gum base and saccharides, molding them into a plate shape, a block shape or a spherical shape, and then packaging them. However, conventional molding of chewing gum is limited to cutting into a plate shape or a block shape, extrusion molding into an arbitrary shape, and further sugar coating on chewing gum. However, chewing gum alone had a limit to the visual interest of its shape.

Further, since the structure of conventional chewing gum is dense, its texture is lacking in lightness and is hard with time. Therefore, in order to obtain a chewing gum that is different from the conventional one, it is conceivable to knead foods such as chocolate and biscuits rich in oil into chewing gums to change the texture or to bond these foods. However, when other foods are kneaded into the chewing gum, the chewing gum dissolves at the time of eating and the texture is not favorable. Further, in order to adhere other foods to the chewing gum, it is necessary to use a binder such as fats and oils, starch syrup, etc., which has a bad taste or insufficient adhesion and is easily peeled off during transportation. In this way, conventionally, combining the above foods with chewing gum,
It was difficult to mix and mix.

[0004]

The inventor of the present invention
A series of studies were conducted on novel combination sweets using chewing gum, which are not restricted in form.

As a result, when a chewing gum raw material is mixed so that it contains a gum base, anhydrous maltose and water, and this chewing gum raw material is brought into contact with an edible material such as an ice cream cone, the chewing gum comes into contact with the edible material. It was found that the chewing gum raw material, which was sometimes soft, solidified and swelled as the anhydrous maltose changed to hydrous maltose over time, at which time the chewing gum adhered to the edible material. Then, they have found that a chewing gum confectionery having a novel combination and form can be obtained by utilizing this property, and arrived at the present invention.

[0006] An object of the present invention is to provide a method for producing a novel confectionery comprising chewing gum and an edible material. Still another object of the present invention is to provide a method for producing a combined confectionery having morphologically interesting and light texture.

[0007]

[Means for Solving the Problems] The above object is to bring a chewing gum raw material containing a gum base, anhydrous maltose and water into contact with an edible material, and leave it still to leave the anhydrous maltose in the chewing gum raw material. This is achieved by a method for producing a confectionery product, which comprises hydrolyzing maltose to make it chewy and fixing the chewing gum to an edible material.

Next, the present invention will be described in detail. The combination confectionery according to the present invention comprises chewing gum fixed to an edible material. Examples of the edible material include ice cream cones, biscuits, wafers, hail, chocolate, and cheese, and those having a porous structure are preferable. In particular, since ice cream cones, biscuits, wafers, hail, etc. are mainly composed of starch, when the chewing gum described below is contacted, the starch is once dissolved by the water in the chewing gum and then dried, It is preferable because the binding between the material and the chewing gum can be made stronger. Moreover, the shape is not particularly limited.

The method for producing the combined confectionery of the present invention can be carried out, for example, as follows. That is, first, a chewing gum raw material mainly containing gum base, anhydrous maltose and water is kneaded with a kneader. The kneading chewing gum raw material is formed into an arbitrary shape and brought into contact with an edible material having an arbitrary shape.

For example, in order to obtain a combination confectionery (1) as shown in FIG. 1, a chewing gum raw material is molded into a substantially spherical shape, and the chewing gum raw material is placed on a conical edible raw material (3). To contact.

Next, the above-mentioned state is allowed to stand still, and anhydrous maltose in the chewing gum raw material is hydrated to obtain hydrous maltose. As a result, the chewing gum raw material solidifies and swells, and adheres to the edible raw material.

Since the chewing gum having an arbitrary shape and the edible material can be combined and the chewing gum can be fixed to the edible material by the production as described above, various combinations and combinations of shapes are possible. It becomes possible to obtain confectionery.

Further, since the chewing gum swells with the water content of anhydrous maltose, a chewing gum having a dry, porous and light texture can be obtained, and the texture of an edible material can be enjoyed with a texture that has never been seen before. ..

The chewing gum of the combined confectionery according to the present invention is mainly composed of gum base, anhydrous maltose and water. The type of gum base is not particularly limited, and it is preferable to use it in the range of 15 to 65% by weight (hereinafter referred to as%) with respect to the total amount of chewing gum.

It is preferable to use anhydrous maltose in an amount of 30 to 80% with respect to the total amount of chewing gum in terms of its effect.

The mixing ratio of water and anhydrous maltose may be appropriately set according to the moldability or puffability required for product design when the chewing gum is solidified.
It is preferable to add 5 to 17%, and more preferably 6.5 to 12% of water to anhydrous maltose.

When the amount of water is less than 5% with respect to anhydrous maltose, it becomes difficult to knead the raw materials mainly consisting of gum base, anhydrous maltose and water, and further, the chewing gum becomes less expandable, and The texture also tends to be hard.

On the contrary, 17% of water is added to anhydrous maltose.
If it is more than 0.1%, it becomes difficult to knead the above-mentioned raw materials, the moldability also deteriorates, and when solidified, the swelling proceeds too much, the initial shape cannot be maintained, and the shape tends to collapse. Furthermore, it has a very soft texture and tends to be hard to be put together in the mouth.

Instead of the above-mentioned water, drinks such as fruit juice and Western sake, or aqueous solutions such as starch syrup may be used.

In addition to anhydrous maltose, sugars such as sugar, glucose, and lactose may be used, and the mixing ratio of the sugars other than anhydrous maltose and anhydrous maltose at this time is
It is preferably 0:10 to 2: 3, more preferably 0:10 to 1: 4. When the sugar content is more than the above range, the chewing gum becomes less swellable,
The texture tends to be wet and tender.

If necessary, flavoring agents, coloring agents, acidulants, etc. may be added to the chewing gum to add flavor to the chewing gum.
It may be colored.

The step of hydrated anhydrous maltose in the chewing gum raw material is preferably carried out in an atmosphere having a temperature of 10 ° C. or higher, more preferably 20 to 60 ° C. and a humidity of 35% or higher.

When the temperature is lower than 10 ° C., the water content of anhydrous maltose tends to be very slow, and the maltose tends to stop swelling. On the contrary, if the temperature is too high, the shape retention, flavor and texture of chewing gum tend to be impaired.

When the humidity is lower than 35%,
The blended water scatters to cause rapid drying, and it tends to be difficult to make anhydrous maltose hydrate. The stationary period is preferably 3 to 7 days.

The solidification and swelling of the chewing gum according to the present invention can be considered as follows. That is, since anhydrous maltose in the raw material has high solubility when mixed with water (dissolves 303 g in 100 g of water), it dissolves once, but since anhydrous maltose is a more stable crystalline substance at room temperature, anhydrous maltose is , 1 molecule of water is taken in to 1 molecule of anhydrous maltose to make it water-containing.

This hydrous maltose has a low solubility (water 1
Since it is 84.5 g relative to 00 g), it crystallizes over time. At this time, the hydrated maltose that has been hydrated to increase its volume destroys the dense structure of the chewing gum before hydration and forms voids with other chewing gum components to form a porous structure.

The degree of expansion of the chewing gum according to the present invention is preferably such that the specific gravity of the chewing gum is 0.98 to 1.
24 g / cc, more preferably 1.02 to 1.13 g /
It is good to be cc.

When the specific gravity is less than 0.98 g / cc, the swelling is progressing, but the free water is scattered, and it tends to be dry and hard. On the contrary, if the specific gravity is higher than 1.24 g / cc, the swelling is small and the dense and hard mouth tends to be formed.

[0029]

As described above, according to the production method of the present invention, since chewing gum can be fixed to various edible materials, it is not limited to the conventional shape (plate shape, block shape, etc.). It is possible to obtain a combined confectionery having any combination and form.

The chewing gum according to the present invention has a dry and light texture, and by combining this chewing gum with various edible ingredients, the taste of foods other than chewing gum can be obtained with a single confectionery. You can also enjoy the texture.

The present invention will be specifically described below with reference to examples.

[Example 1, Comparative Example 1] With the compounding ratios shown in Table 1, a normal chewing gum raw material (Comparative Example 1) and a chewing gum raw material containing gum base, anhydrous malcose and water as main raw materials (Example 1) Was prepared. Next, these are molded into a spherical shape, placed on an ice cream cone, and the temperature is adjusted to 4
It was allowed to stand for 4 days under the conditions of 0 ° C. and 80% humidity.

[0033]

[Table 1]

As a result, the swelling ratios were as shown in Table 1. That is, the chewing gum of Example 1 swelled and adhered to the ice cream cone, whereas the chewing gum of Comparative Example 1 did not swell and did not adhere to the ice cream cone.

[Examples 2 and 3] With the compounding ratios shown in Table 2,
Two kinds of chewing gum raw materials having different water contents were prepared. Next, 5 g of spherical chewing gum was allowed to stand for 4 days under the conditions shown in Table 3.

After confirming the shape retention of these chewing gums, they were eaten and the texture was evaluated. Further, the specific gravity of these chewing gums was measured to examine the degree of swelling.

[0037]

[Table 2]

[0038]

[Table 3]

As a result, it was confirmed that the chewing gum that had been allowed to stand under the conditions of high temperature and high humidity was swelled, and a favorable texture was obtained. In addition, chewing gum that had been allowed to stand under normal temperature and high humidity conditions tended to be a hard chew mouth with a core, because chewing gum with less water had less swelling.

[Examples 4 to 8] With the compounding ratios shown in Table 4,
Five kinds of chewing gum raw materials having different sugar compositions were prepared. Next, 5 g of these chewing gums were allowed to stand under the conditions of Table 5 for 4 days.

After confirming its shape retention, it was eaten and the texture was evaluated. Further, the specific gravity of these chewing gums was measured to examine the degree of swelling.

[0042]

[Table 4]

[0043]

[Table 5]

As a result, the obtained chewing gum was swelled and had a good texture, but as the proportion of sugar increased, the swelling was suppressed, the hygroscopicity was enhanced, and the chewing gum exhibited a soft texture. was gotten.

[Brief description of drawings]

FIG. 1 is an explanatory view showing an embodiment of a confectionery product of the present invention.

[Explanation of symbols]

 1 Combination sweets 2 Chewing gum 3 Edible material

Claims (1)

[Claims] 1. A chewing gum raw material comprising a chewing gum raw material containing a gum base, anhydrous maltose and water is brought into contact with an edible material and allowed to stand still, and the anhydrous maltose contained in the chewing gum is hydrated to form hydrous maltose. A method for producing a confectionery product, which is characterized by sticking to food ingredients.