JPH08173046A - Sesame-mixed candy and its production - Google Patents

Abstract

PURPOSE: To obtain a sesame-mixed candy raised in flavor by making the best use of sesame scent, improved in the digestibility of the sesame therein and improved in nutrient absorption efficiency, and also freed from feeling rough on the tongue and freed from a sense of incompatibility, and improved in palate feeling. CONSTITUTION: This sesame-mixed candy comprises a mixture of starch syrup and sugar, brown sugar, ground parched sesame seeds and maltose. This candy is obtained through the following processes: metered candy stocks are boiled; ground parched sesame seeds are added to the boiled stock; the stock is cooled under agitation; the agitated candy stock is spread; and the candy stock thus spread is molded and cooled.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a candy containing a so-called ground sesame obtained by crushing sesame seeds (hereinafter referred to as "ground sesame") and a method for producing the candy. More specifically, the flavor of the sesame seed is further improved. The present invention relates to a candy containing sesame and a method for producing the candy, which can be extracted well, have good digestion and absorption efficiency of nutrients, and have good texture in the mouth and good texture.

[0002]

2. Description of the Related Art A candy made by degrading saccharification of starch with saccharifying enzyme or acid has been eaten as a sweet substance since ancient times. In addition, sesame seeds are called universal foods and have been one of the most important plant nutrition foods since ancient times. Recently, from the viewpoint of health consciousness, a candy in which the above candy is mixed with sesame seeds has been tried. This candy is a mixture of sesame seeds as it is and lacks the scent of sesame seeds. Therefore, artificial flavors are used to supplement the scent of sesame and increase the flavor, but using artificial flavors and the like is not very good for the body, and even if you use sesame that is good for the body, it is against health consciousness. The product value is significantly reduced. In addition, the sardine sesame blended in the candy was granular because it remained as seeds, and it was poorly digested and had a low nutrient absorption efficiency. In addition, it had a rough texture in the mouth and a bad texture.

The inventor of the present invention has conducted extensive research to obtain a candy containing sesame which has a sesame flavor and which does not feel uncomfortable in the mouth. By adding sesame seeds, the flavor of the sesame in the candy is increased and digested. The present invention has been completed, focusing on the fact that not only is good and the absorption efficiency of nutrients is good, but also that the mouth feel is not rough and the texture is good.

[0004]

SUMMARY OF THE INVENTION It is therefore an object of the present invention to provide a candy containing sesame and a method for producing the same, in which the scent of sesame is better utilized and the flavor is enhanced. Another object of the present invention is to improve the digestion of sesame in the candy to improve the absorption efficiency of nutrients, and also to eliminate the texture in the mouth to eliminate the discomfort and improve the texture. To provide a candy and a method for producing the same.

[0005]

The structure of the invention taken to achieve the above object is as follows. According to a first aspect of the present invention, a candy containing sesame, which comprises a mixture of sugar and starch syrup, malt extract, brown sugar, malt sugar, and ground sesame. It is a candy.

In the second invention, a mixture of sugar and starch syrup, brown sugar, and ground sesame seeds are ground,
A candy containing the sesame according to the first invention, which is characterized by further containing maltose.

In the present invention, a mixture of starch syrup and sugar, brown sugar, and ground sesame are used as raw materials for the candy. Further, it is preferable to add maltose to suppress the sweetness. In addition, natural malt extract is added and used for coloring the candy. The mixing ratio of the candy raw materials is 65% to 75% by weight of a mixture of starch syrup and sugar, 5% to 10% by weight of brown sugar, 10% by weight of maltose.
15% by weight, ground sesame 13% to 18% by weight,
Malt extract is only added. Among them, from the viewpoint of a proper combination of sweetness and sesame flavor, a mixing ratio of 70% by weight of starch syrup and sugar, 5% by weight of brown sugar, 10% by weight of maltose, and 15% by weight of ground sesame is preferable.

A feature of the present invention is that ground sesame is mixed in the candy. As a result, the unique scent of sesame is put to good use, and a unique flavor can be enjoyed by combining it with brown sugar. In addition, it is not only easy to digest and absorbs nutrients well, but also has a smooth texture in the mouth and a good texture.
Can provide candy containing sesame.

According to a third aspect of the present invention, there is provided a method for producing a candy containing sesame, which comprises a step of boiling the measured candy raw material, a step of cooling the candy raw material while stirring, and a stirring step. In the method of manufacturing a candy, which comprises a step of stretching the candy raw material, a step of molding the expanded candy raw material and further cooling, a step of adding ground sesame between the step of boiling the candy raw material and the step of cooling with stirring. A method for producing a candy containing sesame, which is characterized in that the method comprises:

In the fourth invention, the temperature of the raw material for the candy when the ground sesame seeds are added is 10
It is a method for producing a candy in which the sesame according to the third invention is blended, which is 0 to 120 ° C.

In the production of candy, a mixture of starch syrup and sugar (product name CSC), malt extract (product name pure malt), brown sugar, malt sugar (product name Sanmalto-S), which are the above-mentioned candy raw materials, are placed in a boiling pot. Add and boil at 110 ° C for 20 minutes. Then, the candy raw material is divided into 10 equal parts according to the processing capacity of the kettle, and each is boiled for 3.5 minutes in a 140 ° C. vacuum kettle. Then, ground sesame is added, but it has no flavor unless it is added and kneaded within 50 seconds after the heating is stopped. At this time, if the product temperature of the candy raw material is not 100 to 120 ° C., the sesame in the candy has a poor flavor when it becomes a product. The temperature of the candy raw material is 110
At ℃, the sesame flavor seems to be strongest.
After that, the candy raw material is cooled to 70 ° C. by further stirring for 160 seconds. After that, the candy raw material is rolled into a rope shape and molded into 4 g each. The product is further cooled for about 5 minutes, individually packaged and then externally packaged to obtain a product.

If the temperature of the raw material for the candy when blending ground sesame is too high, the flavor and aroma of the sesame will fly off,
If it is too low, it is difficult to stir the candy raw material, and the sesame blended will not be sufficiently dispersed in the candy raw material and will be solidified without being kneaded.

If ground sesame is boiled with other candy raw materials from the beginning, the scent of the sesame is weak when it is made into a product, and it cannot be tasted in the product. Therefore, the feature of the third invention is that the ground sesame is added to the other candy raw materials except the ground sesame after the other candy raw materials except the ground sesame are not boiled by mixing the ground sesame with other candy raw materials from the beginning. Especially.

[0014]

EXAMPLES The present invention will be described in more detail based on examples. FIG. 1 is a flow chart showing a manufacturing process of a candy according to the present invention. The raw materials used for the candy containing sesame are as follows. Ingredient name Mixing ratio (%) Usage (kg) Mixture of starch syrup and sugar 71.4 142.8 Malt extract 0.1 0.3 Brown sugar 5.1 10.2 Maltose 10.2 20.4 Surimi sesame 13.2 26.3 Total 100.0 200.0

A mixture of starch syrup and sugar (trade name CSC), malt extract (trade name Pure Malt), brown sugar, malt sugar (trade name Sanmalto-S), which are the above-mentioned candy raw materials, are put in a boiling pot and boiled at 110 ° C. for 20 minutes. . Then, divide into 10 equal parts, boil each in a vacuum oven at 140 ° C for 3.5 minutes, and then turn off the heat. Then, ground sesame is added, but if the sesame is not added and kneaded within 50 seconds after the heat is turned off, the sesame flavor is not present.
Further, unless the temperature of the candy raw material at the time of addition is 110 ° C., sufficient sesame flavor cannot be obtained from the candy. After that, the mixture is stirred for 160 seconds, cooled to 70 ° C., then rolled out into a rope shape and molded into 4 g per piece. The product is further cooled for about 5 minutes, individually packaged and then externally packaged to obtain a product.

If ground sesame is blended together with other raw materials from the beginning, the scent becomes thin during boiling, so it is blended after the boiling step. Also, if the temperature of the candy raw material when blending is too high, the flavor and aroma of the sesame will fly, and if it is too low, it will be difficult to stir and the ground sesame will be hardened without being kneaded well, so the above product temperature It is necessary to maintain.

The blending ratio of the components of the candy processed using the above raw materials is as follows. Ingredient name Mixing ratio (%) Usage (kg) Mixture of starch syrup and sugar 66.3 108.9 Malt extract 0.2 0.3 Brown sugar 6.1 10.0 Maltose 12.2 20.0 Sesame sesame 15.2 24.9 Total 100.0 200.0 The decrease in the mixture of starch syrup and sugar was noticeable before and after processing, which is probably due to the evaporation of water in the mixture.
The present invention is not limited to the above embodiment,
Many variations are possible within the scope of the claims.

[0018]

The present invention having the above-mentioned structure has the following effects. (1) Sesame is not in the state of seeds but is thoroughly rubbed, so the scent of sesame when eaten is fully utilized,
Can provide candy with enhanced sesame flavor. In addition, the seeds of sesame seeds are miniaturized and the digestion is good, the absorption efficiency of nutrients is good, and the texture is not rough in the mouth. (2) Not only can a unique flavor be produced by the combination of ground sesame and brown sugar, but since all natural ingredients are used and no food additives such as artificial flavors are included, it is possible to provide healthy candy. (3) By adding ground sesame between the step of boiling the candy raw material and the step of cooling with stirring, the flavor of sesame can be fully enjoyed. In particular, the candy raw material having a temperature of 100 to 120 ° C. when the ground sesame is added has a better flavor than the ones added at other temperatures.

[Brief description of drawings]

FIG. 1 is a flow chart showing a manufacturing process of a candy according to the present invention.

Claims (4)

[Claims] 1. A candy containing sesame, comprising a mixture of sugar and starch syrup, brown sugar, and ground sesame seeds. 2. A candy containing sesame according to claim 1, wherein the mixture of sugar and syrup, brown sugar, ground sesame seeds, and maltose are further mixed. 3. A method for producing a candy containing sesame,
This method comprises the steps of boiling the weighed candy raw material, cooling the candy raw material while stirring, stretching the stirred candy raw material, molding the stretched candy raw material, and further cooling the candy. A method for producing a candy containing sesame, comprising the step of adding ground sesame seeds between the step of boiling the candy raw material and the step of cooling with stirring. 4. The product temperature of the candy raw material when adding ground sesame seeds is 100 to 120 ° C.
A method for producing a candy containing the sesame according to claim 3.