JPH07289168A - Method for producing hard candy and device for continuously producing the same - Google Patents

Abstract

PURPOSE:To obtain a hard candy excellent in appearance without deteriorating the inherent freshness and flavor of a juice and without increasing the content of residual water, even when the auxiliary raw material is compounded in a high concentration, by feeding a preliminarily boiled-down syrup and the auxiliary raw material, mixing both the materials with each other, and subsequently subjecting the mixture to a vacuum-concentration treatment for evaporating the water. CONSTITUTION:The method for producing the hard candy comprises feeding a syrup and an auxiliary raw material high in water content, mixing both the materials, vacuum-concentrating the mixture for evaporating the water, and subsequently molding the concentrated mixture. The syrup is preliminarily boiled down so that the total solid content of sugar and starch syrup becomes preferably 75-85wt.%.

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 stamped hard candy and an apparatus for producing the same, which is excellent in appearance and flavor and which does not increase the residual water content even if the auxiliary raw materials are blended in a high concentration. The present invention relates to a method and an apparatus for continuously manufacturing candy.

[0002]

2. Description of the Related Art Conventionally, there has been practiced a method of preparing a hard candy by adding an admixture having a high water content such as fruit juice, milk and coffee extract to a sugar solution comprising sugar and starch syrup. Then, as a conventional method of adding and mixing a high-moisture content auxiliary material such as fruit juice, milk or coffee extract to a hard candy, a sugar solution prepared by boiling water to 1% by weight or less is prepared, and the sugar solution is added to the above-mentioned auxiliary solution. There is a method of adding and mixing the raw materials so that the final product has a water content of 2% by weight or less. In addition, as another method, there is known a method of increasing the blending amount of fruit juice by using an auxiliary material having a higher concentration than 50% by weight.

[0003]

However, the above method has various problems. First, in the former method, for example, when the fruit juice is to be blended, the final water content needs to be 2% by weight or less in order to guarantee the quality of the product for a long time, so that the blending amount of the fruit juice is limited. The reason is that generally used concentrated juice has a water content of about 50% by weight, so that the amount of concentrated juice blended is limited to about 2% by weight in order to make the final water content of the product 2% by weight or less. Is.
The fruit candy-containing hard candy obtained by this method lacks the freshness and flavor inherent in the fruit juice, and its commercial value is low.

In the latter method, which uses an auxiliary material whose concentration is increased to 50% by weight or more, the more concentrated the fruit juice is, the more the coloring and the offensive odor occur, and the aroma is lost.
Even if this is used for hard candy, a product having the original freshness and flavor of fruit juice cannot be obtained.

The present invention has been made in view of the above problems related to the method for producing hard candy,
Its purpose is to produce a hard candy which does not increase the residual water content of the hard candy even if it is excellent in appearance and flavor without impairing the freshness and flavor that the juice originally has, and even if the auxiliary raw materials are blended in a high concentration, and the method thereof. It is to provide a continuous manufacturing apparatus.

[0006]

Means and Actions for Solving the Problems As a result of earnest research on the solution of the above problems, the present inventor has found that when a sugar solution is mixed with an auxiliary material having a high water content, Attention was paid to the method and apparatus for mixing the auxiliary materials and further concentrating the mixture under reduced pressure.

That is, the present invention provides a method for producing a stamped hard candy as means for achieving the above object,
When adding and mixing the high-moisture content auxiliary material to the sugar solution, the previously boiled sugar solution and the auxiliary material are fed to mix the two, and then the mixture is concentrated under reduced pressure to evaporate the water content. A method for producing a hard candy which is characterized by an apparatus for continuously producing a hard candy, a means for storing a sugar solution that has been boiled in advance and feeding the sugar solution while exchanging heat, and a sub-element having a high water content. Means for storing the raw material and feeding the auxiliary raw material;
An in-line mixer for mixing the sugar solution and an auxiliary raw material is connected to a vacuum concentration device to provide a continuous hard candy production device.

The present invention relates to a method and an apparatus for manufacturing a hard candy for manufacturing a stamped hard candy as a final product. The raw material of the sugar solution used in the present invention is a usual one composed of sugar, starch syrup and the like, and is not particularly limited. The sugar solution is used as a sugar solution that has been boiled in advance so that the solid content of sugar and starch syrup is 75 to 85% by weight. Further, as the auxiliary material having a high water content, fruit juice, milk, coffee extract or the like is used, and is not particularly limited.

Next, the previously boiled sugar solution is kept at about 110 ° C. in the sugar solution tank before being fed. The auxiliary raw material is kept at about 50 ° C. in the auxiliary raw material tank before being fed. Pre-boiled sugar solution and auxiliary materials,
Each of the sugar solutions is supplied, but when the sugar solution is supplied, it is preferable that the sugar solution is subjected to heat exchange treatment to adjust the temperature and then supplied. Then, the sugar solution and the auxiliary raw material that have been boiled in advance are mixed by an in-line mixer or the like, and then the mixture is concentrated under reduced pressure to evaporate water to produce hard candy. Is appropriately added and mixed to obtain a product having a final water content of 2% by weight or less.
This product is obtained as a hard candy that is superior in appearance and flavor to those produced by conventional manufacturing methods.

According to the present invention, it is possible to produce a hard candy which does not increase the residual water content of the hard candy even when the auxiliary raw material is blended in a high concentration, and without impairing the freshness and flavor originally possessed by the fruit juice. It is possible to produce a hard candy having an excellent appearance and flavor. Further, as shown in the continuous production apparatus of the present invention described later, the blending amount of the auxiliary raw material can be increased or decreased by the feed amount of the pump,
In addition, since it is concentrated under reduced pressure after being mixed with the sugar solution, the amount of auxiliary raw materials such as fruit juice can be increased more than ever before.

Next, the apparatus for continuously producing hard candy according to the present invention stores a sugar solution that has been boiled in advance and feeds the sugar solution while exchanging heat, and stores an auxiliary material having a high water content. It is a manufacturing apparatus in which a means for feeding the auxiliary raw material, an in-line mixer for mixing the sugar solution and the auxiliary raw material, and a vacuum concentration device are connected. An example of the device will be described below with reference to FIG. In FIG. 1, reference numeral 1 is a storage tank for the sugar solution that has been boiled in advance, and is provided with a heating means 1a capable of keeping the temperature at about 110 ° C. 1b is a sugar solution pump capable of quantitatively supplying the sugar solution, 1c is a supply pipe, and 3 is a heat exchange device for adjusting the temperature of the sugar solution to be supplied. Further, in FIG. 1, reference numeral 2 denotes a storage tank for storing the auxiliary raw material, and this storage tank is preferably provided with means capable of keeping the auxiliary raw material at about 50 ° C.
Further, in FIG. 1, 2a is an auxiliary material pump capable of increasing / decreasing the mixing amount of the auxiliary material, and 2b is a feed pipe. Next, the above-mentioned supply pipes for the sugar solution and the auxiliary raw material are arranged so that they can be combined, and the in-line mixer 4 is provided after the confluence position 7 of the sugar liquid and the auxiliary raw material. The in-line mixer 4 is continuously provided with a vacuum concentration device 5 equipped with a vacuum pump 6.

[0012]

EXAMPLES Examples and comparative production examples of producing hard candy by the method for producing hard candy according to the present invention and the continuous production apparatus thereof will be described. Example 1 Mixing ratio of raw materials Kind of raw material Weight% Sugar 43.3 Starch syrup 36.0 1/5 Concentrated apple juice 20.0 Citric acid 0.5 Apple fragrance 0.1 Pigment 0.1 Total 100.0 Sugar and starch syrup having the above blending ratios are solid content 80% by weight
Dissolve in advance so that it becomes 110 ℃ in sugar solution storage tank 1
Throw in. Into the auxiliary raw material storage tank 2, 1/5 apple concentrated fruit juice is charged and kept at 50 ° C. After starting the sugar liquid pump 1b and the auxiliary raw material pump 2a and adjusting the temperature of only the sugar liquid by the heat exchange device 3, the sugar liquid and the auxiliary raw material are combined, and both are mixed by the in-line mixer 4, and this mixed liquid is mixed. Immediately, it was sent to a vacuum concentration device 5 to produce a hard candy by evaporating water, and citric acid, a flavor and a dye were added and mixed to obtain a product having a final water content of 2% by weight. This final product contains 20.0% by weight of fruit juice.

Comparative Example 1-1 Mixing ratio of raw materials Kind of raw material Weight% Sugar 53.0 Syrup 43.8 1/5 Apple concentrated fruit juice 2.0 Citric acid 1.0 Apple fragrance 0.1 Pigment 0.1 Total 100.0 Sugar and starch syrup having the above mixing ratios were obtained as an example. Prepared in the same manner as in 1, and charged into the sugar solution storage tank 1 at 110 ° C. Nothing is put in the auxiliary raw material storage tank 2 and only the sugar solution pump 1b is started,
After adjusting the temperature of the sugar solution by the heat exchange device 3, a vacuum concentration device 5
And concentrated by evaporation to a water content of 1% by weight or less, followed by a conventional production method to obtain a final water content of 2% by weight or less, 1/5 apple concentrated fruit juice, citric acid, flavor,
The dye was added and mixed to obtain the final product. Therefore, the juice of this product contains only 2.0% by weight.

Comparative Example 1-2 Raw Material Mixing Ratio Raw Material Type Weight% Sugar 51.2 starch syrup 42.6 1/8 apple concentrated fruit juice 5.0 citric acid 1.0 apple flavor 0.1 pigment 0.1 total 100.0 Treatment of sugar solution in the same manner as Comparative Example 1-1 And concentrated under reduced pressure. According to the conventional production method, 1/8 apple concentrated fruit juice having a high degree of concentration, citric acid, a fragrance, and a pigment were added and mixed so that the final water content was 2% by weight. This final product contains 5% by weight of highly concentrated fruit juice that is colored and has an offensive odor and has lost its aroma.

Example 2 Mixing ratio of raw materials Type of raw material Weight% Sugar 44.0 Starch syrup 35.9 Full fat condensed milk (Bx75) 20.0 Milk flavor 0.1 Total 100.0 Sugar and starch syrup having the above blending ratios were prepared in the same manner as in Example 1 and all The condensed milk was put into the auxiliary raw material tank 2 at 50 ° C. After that, the same operation as in Example 1 was performed to obtain a product having a final water content of 1.8% by weight.

Comparative Example 2 Mixing ratio of raw materials Type of raw material Weight% Sugar 53.0 Starch 42.9 Full fat condensed milk (Bx75) 4.0 Milk flavor 0.1 Total 100.0 The sugar solution was treated and concentrated under reduced pressure in the same manner as in Comparative Example 1-1. Full fat condensed milk and milk flavor were added and mixed together to obtain a product having a final water content of 1.8% by weight.

Example 3 Mixing ratio of raw materials Kind of raw material Weight% Sugar 50.0 starch syrup 39.9 Concentrated coffee extract (Bx45) 10.0 Coffee flavor 0.1 Total 100.0 Sugar and starch syrup in the above mixing ratios were prepared in the same manner as in Example 1, and concentrated coffee was prepared. The extract was added to the auxiliary raw material storage tank at 50 ° C. After that, the same operation as in Example 1 was performed to obtain a product having a final water content of 2.0% by weight.

Comparative Example 3 Raw material blending ratio Type of raw material Weight% Sugar 54.0 Syrup 44.1 Concentrated coffee extract (Bx45) 1.8 Coffee flavor 0.1 Total 100.0 The sugar solution was treated and concentrated under reduced pressure in the same manner as in Comparative Example 1-1. A concentrated coffee extract and a coffee flavor were added and mixed together to obtain a product having a final water content of 2.0% by weight.

The results of organoleptic evaluation of the products shown in Examples and Comparative Examples by 15 expert panels are shown in Table 1 for the appearance of the products and in Table 2 for the taste of the products. From Table 1 and Table 2, it is clear that the candy according to the present invention is excellent in appearance and flavor.

[0020]

[Table 1] Unit: person

[0021]

[Table 2] Unit: person

[0022]

Industrial Applicability According to the present invention, when an auxiliary raw material having a high water content is added to and mixed with a sugar liquid, the sugar liquid and the auxiliary raw material which have been boiled in advance are fed to mix them, and then the mixture is depressurized. A method for producing a hard candy, which comprises concentrating and evaporating water, a means for storing a sugar solution that has been boiled in advance and feeding the sugar solution while exchanging heat, and a method for storing an auxiliary raw material having a high water content. A continuous production device for hard candy comprising a means for feeding raw materials, an in-line mixer for mixing the sugar solution and an auxiliary raw material, and a vacuum concentration device connected to each other.
According to the present invention, it is possible to produce a hard candy that does not increase the residual water content of the hard candy even when the auxiliary raw material is blended in a high concentration, without impairing the freshness and flavor that the fruit juice originally has, and the appearance and flavor. It is possible to produce excellent hard candy. Further, as shown in the continuous production apparatus of the present invention, the blending amount of the auxiliary raw material can be increased or decreased by the feed amount of the pump, and further, since it is concentrated under reduced pressure after being mixed with the sugar solution, the blending amount of the auxiliary raw material such as fruit juice. Can be increased more than ever before.

[Brief description of drawings]

FIG. 1 is a schematic view of an apparatus for continuously producing hard candy according to the present invention.

[Explanation of symbols]

1 Sugar solution storage tank 1a Sugar solution storage tank heating means 1b Sugar solution pump 1c Sugar solution supply piping 2 Sub-source storage tank 2a Sub-material pump 2b Sub-material supply piping 3 Heat exchange device 4 In-line mixer 5 Decompression concentrator 6 Vacuum pump 7 Confluence position of sugar solution and auxiliary material

Claims (4)

[Claims] 1. A method for producing a stamped hard candy, wherein when a sugar solution and an auxiliary material having a high water content are added and mixed, the sugar solution and the auxiliary material that have been boiled in advance are fed to mix them. Then, the mixture is concentrated under reduced pressure to evaporate water, and a method for producing a hard candy. 2. The method for producing a hard candy according to claim 1, wherein, when the pre-boiled sugar liquid is fed, the sugar liquid is heat-exchanged and fed. 3. An apparatus for continuously producing hard candy, comprising means for storing a sugar solution that has been boiled in advance and feeding the sugar solution while exchanging heat, and storing an auxiliary material having a high water content. A continuous production apparatus for hard candy, comprising: a means for feeding an auxiliary raw material; an in-line mixer for mixing the sugar solution and the auxiliary raw material; and a vacuum concentration device. 4. The method for producing a hard candy according to claim 1, wherein the sugar solution that has been boiled in advance has a solid content of sugar and starch syrup of 75 to 85% by weight.