JPH0685689B2 - Method for manufacturing porous candies - Google Patents

Description

TECHNICAL FIELD The present invention relates to a method for producing a porous candy, and more particularly to a method for producing a puffed candy having an excellent snack-like texture.

(Prior Art) Conventionally, a candy in which various pastes are added to a candy raw material mainly composed of sugar, starch syrup, fats and oils, and dairy products, and the swelling of the candy is mixed with air is known (JP-A-47). −39668
Specification).

(Problems to be Solved by the Invention) The above-mentioned conventional technology aims at a honeycomb candy having a low hygroscopic property, and sodium alginate, propylene glycol alginate and sodium fibrin glycolate (CMC) are the most effective as a paste. However, the mouthfeel of the candy is not a problem and starch is not considered in the list of pastes listed.

The present inventors have examined the combination of soft candy and various pastes from the viewpoint of texture properties, and as a result, amylopectin starch is excellent in giving a snack-like texture, has no candy-like stickiness, and has a quick snack. The present invention has been completed by finding that a porous candy having excellent crispy required for the product is provided.

Therefore, an object of the present invention is to provide a method for producing a porous candy having an excellent snack-like texture.

(Means for Solving Problems) In order to achieve the above-mentioned object, the method for producing a porous candy of the present invention comprises a sugar, starch syrup, dairy product, and a general soft candy raw material containing oil and fat as a main component. It is characterized in that starch consisting of amylopectin is added and this is expanded under heating under reduced pressure.

Starch consisting essentially of amylopectin can be preferably used starch containing almost no amylose such as sticky rice, sticky corn, and barley, and may be added as a powder, or as a starch paste prepared by heating starch with water. You may add.

Starch consisting essentially of amylopectin relative to total solids 0.
It is preferably contained in an amount of 5 to 8.0% by weight.

A candy-heated melted product in which amylopectin starch is well dissolved is poured into a predetermined mold and subjected to reduced pressure treatment.

The reduced pressure heating is performed at a vacuum degree of 0 to 60 mmHg and a temperature of 40 to 85 ° C. for 5 to 90 minutes, preferably, the reduced pressure heating is performed at a vacuum degree of 1 to 35 mmHg,
It is selected from treatments at temperatures of 55 to 75 ° C for 20 to 60 minutes.

(Example) Next, the method for producing the porous candy according to the present invention will be specifically described with reference to Examples.

Example 1 A representative of soft candy was prepared according to the following composition.

Sugar 20 parts by weight starch syrup (water content 25%) 50 full-fat condensed milk (water content 25%) 50 hardened oil 6 emulsifier 0.1 The above composition is boiled to 125 ° C, and 4.2 parts of mochi flour (about 4% of the total solid content) What was added and well stirred was treated with a vacuum dryer at 5 mmHg and 65 ° C. for 45 minutes to swell.

Example 2 The same soft candy composition as in Example 1 was boiled to 120 ° C., and 2.8 parts of rice cake flour (about 2.7% based on the total solid content) and water 2.
8 parts and the gelatinized material with heating were added and stirred, and then swelled in the same manner as in Example 1.

Example 3 The same soft candy composition as in Example 1 was boiled down to 125 ° C., 1 part of mochi powder (about 1% based on the total solid content) was added and stirred, and the same swelling treatment was performed as in Example 1.

Comparative Example 1 Sodium alginate was used instead of 2.8 parts of the rice cake flour of Example 2.
A puffed candy was prepared in the same manner except that 8.8 parts was used.

Comparative Example 2 A puffed candy was prepared in the same manner as in Example 2 except that the rice cake powder was not used.

Example 4 The specific gravity and hardness of the puffed candy obtained in Examples 1 to 3 and Comparative Examples 1 and 2 were measured.

The specific gravity was measured by the buoyancy method, and the surface of the sample was coated with parafilm, which was calculated from the weight in an isopropyl alcohol solution and the weight in air.

The hardness was measured by using a Fudo Industrial Rheometer (NRM 2002J), and measuring the stress of the sample entering the adapter (metal rod) with a penetration diameter of 3 mm at a table speed of 2 cm / min and 20 ° C.

Specific gravity hardness (kg / 7.07 mm ² ) Example 1 0.18 0.20 Example 2 0.20 0.40 Example 3 0.24 0.57 Comparative example 1 0.26 0.90 Comparative example 2 0.31 2.10 The expanded candy of Examples 1 to 3 has a specific gravity higher than that of the comparative example. The smallness was visually confirmed by the high porosity, and it was also confirmed that the partition walls of the pores were thin. In addition, a small hardness indicates that it has better crispiness, and even in the tasting test, it has a much better crispiness than that of the comparative example as a snack snack, and also has a good melt-in-the-mouth, gives a refreshing feeling and does not stick to the candy and becomes a candy. It was confirmed that the property of being a snack confectionery was obtained only by using amylopectin starch.

(Effect of the Invention) According to the method for producing a porous candy according to the present invention, it is possible to provide a snack confectionery candy which has extremely good crispiness, good melting in the mouth and not sticking.

Claims (5)

[Claims] 1. A porous material characterized by adding a starch substantially consisting of amylopectin to a general soft candy raw material mainly composed of sugar, starch syrup, dairy products and fats and oils and expanding the starch under heating under reduced pressure. How to make candy. 2. A starch comprising substantially amylopectin is added as water-heated α-starch paste.
A method for producing a porous candy according to item. 3. The method for producing a porous candy according to claim 1, wherein 0.5 to 8.0% by weight of a starch substantially consisting of amylopectin is contained in the total solid content. 4. Vacuum heating is performed at a vacuum degree of 0 to 60 mmHg and a temperature of 40 to 85.
The method for producing a porous candy according to any one of claims 1 to 3, wherein the method is performed at 5 ° C for 5 to 90 minutes. 5. Vacuum heating is performed at a vacuum degree of 1 to 35 mmHg and a temperature of 55 to 75.
The method for producing a porous candy according to claim 4, wherein the treatment is performed at 20 ° C. for 20 to 60 minutes.