JPH0670686A - Juice-containing candy and its production - Google Patents

Abstract

PURPOSE:To produce the juice-containing candy holding the flavor of a high quality concentrated juice as such. CONSTITUTION:The method for producing the candy is characterized by adding a juice sugar-adjusted product prepared by adding a powder non-reducing sugar and a powdery sugar alcohol to a concentrated juice having a solid content of 30-70% (w/w) to give a solid content of 70-95% (w/w), and the method for producing the candy is characterized in that the concentrated juice for the juice sugar-adjusted product is a frozen concentrated juice.

Description

Detailed Description of the Invention

[0001]

FIELD OF THE INVENTION The present invention relates to a candy containing fruit juice.
The present invention relates to a method for producing a fruit juice-containing candy having a good flavor in the production method.

[0002]

2. Description of the Related Art Recently, in the candy market, along with the upsizing and taste of gourmets, candy containing fruit juice.
Has been commercialized. As its raw material, various high-quality and high-concentrated concentrated juices and dried fruit juices have been used.

The candy manufacturing process is generally carried out by mixing raw materials, concentrating them in a vacuum oven at 120 to 150 ° C., cooling, molding and packaging.

Further, since the flavor of the fruit juice is greatly deteriorated in the above-mentioned process, it has been attempted to add the fruit juice after the cooling step in order to retain the flavor of the fruit juice.

[0005]

However, since it is necessary to keep the water content below 10% in view of the product characteristics of candy, when a water-containing one such as concentrated fruit juice is added in the manufacturing process, it contains sugar. Since the boiling point rises due to this, it is necessary to heat and concentrate under vacuum at a high temperature of 100 ° C. or higher for a long time. Therefore, even if a high-quality concentrated juice is used, a fresh flavor and a bright color are lost due to heat denaturation of the juice component due to heating and the Maillard reaction, and a satisfactory product has not been obtained.

Further, when fruit juice powder is used, it is very difficult to dissolve it because fructose, which is a fruit juice component, has a high hygroscopicity, and it is necessary to use almost the same amount of water for dissolution. Have.

Further, when the fruit juice is added after cooling to 100 ° C. or less, the mixing is very difficult due to the large amount of water and the low viscosity, and the uniform mixing cannot be achieved.

Therefore, an object of the present invention is to produce a fruit juice-containing candy which retains the color and flavor of concentrated fruit juice of high quality.

[0009]

[Means for Solving the Problems] In order to achieve the above-mentioned object, the present invention provides a fruit juice obtained by concentrating squeezed juice with a concentrator to a solid content of 30 to 70% (w / w). A reducing sugar and a sugar alcohol were added, and they were mixed and dissolved at a temperature of 100 ° C. or lower at which the Maillard reaction hardly occurs, and the solid content was 70 to 9
Prepare a 5% (w / w) fructose sugar preparation.

And, as a candy manufacturing method,
The obtained fruit juice sugar preparation is made into a candy-like sugar such as starch syrup and added to the one having a water content of 10% or less, mixed well and molded.

In order to obtain the above-mentioned concentrated fruit juice, the concentration method is not particularly limited, but it is preferable that no heat treatment is carried out in the production process such as freeze concentration and membrane concentration.
The freeze concentration method is the most suitable for the present invention.

The candy referred to in the present invention does not simply mean a drop, but a fondant caramel
Including Nuga Drop.

The non-reducing sugar referred to in the present invention refers to a sugar having no reducing group at the end of the molecule such as sucrose, and sugar alcohol means sorbitol, lactitol, multitol, etc.
It refers to a sugar in which the carbonyl group part has become an alcohol group.

The juice content of the juice-containing candy of the present invention is not particularly limited, but the most suitable of the present invention is 1
It is 0% or more.

[0015]

In the fruit juice sugar preparation of the present invention described above, powdered non-reducing sugar and / or powdered sugar alcohol is added to high-quality concentrated fruit juice to dissolve and reduce the water content. Compared to the decrease in content, the heating amount is extremely low,
By kneading it into a candy, a candy without deterioration in flavor can be produced.

Further, by using the non-reducing sugar, there is no browning due to the Maillard reaction due to the reaction between the amino acid in the fruit juice and the reducing sugar.

[0017]

【Example】

Example 1 Method for producing candy containing fruit juice A fruit juice sugar preparation prepared by mixing at a ratio of formulation 1 was mixed and kneaded at a ratio of 1: 9 with formulation 2, and a fruit juice content of 50 was obtained.
%, A candy having an excellent flavor similar to that of concentrated juice having a water content of 5% was obtained. [Formulation 1] (wt%) Frozen concentrated strawberries 35 Concentrated fruit juice (solid content 50%) Concentrated strawberry juice (solid content 70%) 25 Granulated sugar 20 Powdered sorbitol 20 [Formulation 2] starch syrup (solid content 75%) 70 Granulated sugar 30 <Process> Fruit juice preparation (compound 1) Raw materials 1, 2, 3, 4 → Mixing (40 ° C) → Melting (60 ° C) Candy-Raw material 1.2 (blending 2) → Mixing (80 ℃) → Boiling (140 ℃) Water content is 3% or less → Cooling → Fructose preparation (compound 1) added (60 ℃) → Kneading → Molding → Packaging

Comparative Example 1 In order to show the characteristics of the fruit juice-containing candy of the present invention, a fruit juice-containing candy prepared with the same fruit juice content by a conventional method.
Compared with. Table 1 shows the sensory evaluation by 10 panelists.

[0019]

[Table 1]

Comparative Example 2 A candy containing fruit juice prepared by a conventional method, a candy containing fruit juice of the present invention, and Strawberry juice used therein were diluted with 0.1N hydrochloric acid to a 0.1% juice content. The difference in color tone was measured and compared by the absorbance (500 nm). The results of measuring the change in color tone by the absorbance (500 nm) are shown in Table 2.

[0021]

[Table 2]

[0022]

EFFECTS OF THE INVENTION Since the present invention is constituted as described above, it becomes possible to produce a candy containing fruit juice with the original flavor of the fruit juice as it is.

Front page continuation (72) Inventor Moto Hazaka 9-5 Akahori Shinmachi, Yokkaichi-shi, Mie Taiyo Kagaku Co., Ltd.

Claims (2)

[Claims] 1. A juice prepared by adding powdered non-reducing sugar and / or powdered sugar alcohol to concentrated juice having a solid content of 30 to 70% (w / w) to prepare a solid content of 70 to 95% (w / w). A method for producing a candy, which comprises adding a sugar preparation. 2. The method for producing a candy according to claim 1, wherein the concentrated fruit juice of the fruit juice sugar preparation is frozen concentrated fruit juice.