JPH0838056A - Soft candy - Google Patents

Abstract

PURPOSE:To obtain a soft candy formulated with a low-HLB emulsifier to cause no oil blur and no offensive taste in terms of palate and significantly suppress its sticking to the teeth and denture, etc. CONSTITUTION:This soft candy reduced in sticking to the teeth is characteristically obtained by incorporating a soft candy stock consisting mainly of sugar, starch syrup and oil and fat with pref. 0.2-0.8wt.% of a monoglycerin fatty acid ester <=6.0 in HLB number as well as a conventional emulsifier of high HLB number.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a soft candy, and more particularly to a soft candy in which adhesion to teeth and dentures is remarkably suppressed and which does not cause an off-taste.

[0002]

2. Description of the Related Art There are various kinds of soft candy, which have different flavors, textures and the like, but have a common drawback that they tend to adhere to teeth when chewing. In order to ameliorate this drawback, conventionally, a manufacturing method has been used in which vegetable oils and fats are added and blended into candy. (R. Lee, EBJackson, Sugar Confectionery a
ndChocolate Manufacture, p191,196-197,1990, EBJac
kson, Sugar Confectionery Manufacture, p127,1990)
Furthermore, just adding a small amount of vegetable oil and blending teeth,
Since the effect of preventing adhesion to dentures is not sufficient, a method of increasing the addition amount is described in JP-A-4-84858.
Further, JP-A-5-7459 discloses the effectiveness of the emulsifier for preventing adhesion to teeth and dentures, and as a result, the addition of polyglycerin fatty acid ester has been effective for preventing adhesion.

[0003]

However, when the amount of vegetable oil / fat added is increased in order to improve the effect of preventing adhesion to teeth, the shape retention of the soft candy becomes very poor, and the oil / fat is added to the surface of the soft candy. There is a drawback that it bleeds into. Further, JP-A-5-7459 discloses the effectiveness of the anti-adhesion effect by blending a polyglycerin fatty acid ester. In this, a sufficient study was conducted on the relationship between the anti-adhesion effect and the HLB value. I haven't been. Furthermore, in order to improve the anti-adhesion effect by this method, it is necessary to blend polyglycerin fatty acid ester in an amount of 0.05% by weight or more, which adversely affects the taste, and an edible product cannot be obtained. .

[0004]

Means for Solving the Problems As a result of intensive studies to solve the above problems, the present inventors have found that the relationship between the HLB value of the emulsifier and the effect of preventing adhesion to teeth and the effect of emulsifier We found out the effect of the kind on the effect of preventing adhesion to teeth.

[0005] Ordinary soft candy is a water-based food which is mostly composed of sugar and starch syrup, and a method of adding fats and oils and emulsifying it into an O / W type with an emulsifier having a high HLB value (usually 7.0 or more). Is manufactured in. The present inventors have found that, in addition to an emulsifying agent for emulsification, such as lecithin, by blending a monoglycerin fatty acid ester having a low HLB value, that is, HLB of 6.0 or less, an effect of preventing adhesion to teeth can be obtained. The emulsifier used here other than for the purpose of emulsification must be a monoglycerin fatty acid ester, and other emulsifiers such as sugar ester cannot provide the anti-adhesion effect. The content of the monoglycerin fatty acid ester is preferably 0.2% by weight or more and 0.8% by weight or less.
If it is 8% by weight or more, it will affect the taste of the product. However, the method of adding the emulsifier is not particularly limited.

[0006]

EXAMPLES Examples of the present invention will be specifically described below. These examples do not limit the scope of the present invention. Example 1 Table 1 shows a compounding example in which several kinds of monoglycerin fatty acid esters are added to soft candy for the purpose of preventing adhesion.

Table 1 Raw Material Formulation Formulation Formulation Formulation Formulation Formulation Formulation Formulation Formulation I II III IV V Sand Sugar 35.2 35.2 35.2 35.2 35.4 starch syrup 39.5 39.5 39.5 39 .5 39.5 Full fat condensed milk 20.0 20.0 20.0 20.0 20.0 Vegetable oil and fat 5.0 5.0 5.0 5.0 5.0 5.0 Lecithin (10.0) 0.1 0. 1 0.1 0.1 0.1 0.1 Monoguri (7.0) 0.2 − − − − 〃 (6.0) − 0.2 − − − 〃 (4.0) − − 0.2 − − 〃 (2.0) − − − 0.2- total 100.0 100.0 100.0 100.0 100.0 (Note) The figures in parentheses are HLB values, and the figures in the table indicate weight% Monoglycerin means monoglycerin fatty acid ester means

[0008] Sugar, starch syrup, whole-fat condensed milk, vegetable fats and oils, lecithin and monoglycerin fatty acid ester having the formulations shown in Table 1 were placed in an unheated open pan, and the mixture was stirred and heated to obtain a mixed solution. Water was volatilized until the temperature reached 120 ° C., and this was cooled to obtain soft candy.
No oil bleeding was observed in the obtained products, and when these were eaten, there was no problem in terms of taste.

Example 2 Soft candy IV obtained by the formulation shown in Table 1
The sensory evaluation of the effect of preventing the adherence to teeth was performed based on the following evaluation criteria. Table 2 shows the results. Anti-adhesion effect Sensory evaluation criteria ○ Does not adhere to teeth △ Adheres slightly to teeth × Adheres to teeth

Table 2 Formulation example Formulation example Formulation example Formulation example Formulation example I II III IV V Adhesion prevention effect × ○ ○ ○ × As can be seen from Table 2, the HLB value of the monoglycerin fatty acid ester for obtaining the adhesion prevention effect is , 6.0 or less.

Example 3 In the proportion of formulation example II in Table 1, the monoglycerin fatty acid ester was changed to another emulsifier having the same HLB value, that is, polyglycerin fatty acid ester, sorbitan fatty acid ester, sugar ester, and the taste and anti-adhesion effect were changed. The sensory test was conducted. Sensory evaluation was performed based on the evaluation criteria shown below for the taste and based on the evaluation criteria shown in Example 2 for the anti-adhesion effect. The results are shown in Table 3. Tasty sensory evaluation criteria ○ No oily odor △ Slightly oily odor × Oily odor

Table 3 Polyglycerin Sorbitan Sugar Fatty Acid Ester Fatty Acid Ester Ester (HLB 6.0) (HLB 6.0) (HLB 6.0) Taste × × ○ Adhesion Prevention Effect ○ ○ ×

As can be seen from Table 3, the products using polyglycerin fatty acid ester and sorbitan fatty acid ester were not realistic soft candy because they had an unpleasant taste which was peculiar to the emulsifier and peculiar to the taste. .
Moreover, although the one using sugar ester had no problem in terms of taste, it was found to have adhesion to teeth and could not be said to have an adhesion prevention effect. Therefore, it has an anti-adhesion effect,
In addition, in order to obtain a soft candy which does not cause an off-taste in terms of taste, a monoglycerin fatty acid ester must be used.

Example 4 Soft candy produced by changing the addition amount of monoglycerin fatty acid ester (HLB 6.0) was subjected to a sensory test of taste and anti-adhesion effect. The results are shown in Table 4.

Table 4 Raw materials Formulation example Formulation example Formulation example Formulation example VI II VII VIII Sand sugar 35.3 35.2 34.6 34.5 starch syrup 39.5 39.5 39.5 39.5 full fat condensed milk 20 0.0 20.0 20.0 20.0 Vegetable oil 5.0 5.0 5.0 5.0 5.0 Lecithin (10.0) 0.1 0.1 0.1 0.1 0.1 Monogly (6.0) 0.1 0 2 0.8 0.9 Total 100.0 100.0 100.0 100.0 Taste ○ ○ ○ △ Anti-adhesion effect △ ○ ○ ○ (Note) The value in parentheses is the HLB value, Numerical values indicate% by weight Monoglycerin means monoglycerin fatty acid ester

As can be seen from Table 4, it can be said that Formulation Examples II and VII have no problem in taste and have no adhesion to teeth and have an adhesion preventing effect. On the other hand, in Formulation Example VI, there was no problem in terms of taste, but some adhesion to teeth was observed. In addition, in Formulation Example VIII, although a slight off-taste was produced, there was no adhesion to teeth. Therefore, the content of the monoglycerin fatty acid ester is preferably 0.2% by weight or more and 0.8% by weight or less.

Production Example Sugar 35.2% by weight, starch syrup 39.5% by weight, full fat condensed milk 2
0.0 wt%, vegetable oil 5.0 wt%, lecithin 0.
1% by weight and 0.2% by weight of monoglycerin fatty acid ester having an HLB value of 6.0 were placed in an unheated open pan, stirred and heated, and the mixture was evaporated to a water content of 120 ° C. . The soft candy obtained by cooling this was a product that was free from oil bleeding, had no problem in terms of taste, and was significantly suppressed from sticking to teeth and dentures.

[0018]

INDUSTRIAL APPLICABILITY In the present invention, a monoglycerin fatty acid ester having an HLB value of 6.0 or less, preferably 0.2% by weight, is used.
As described above, the present invention relates to a soft candy containing sugar, starch syrup, and fats and oils as main components, which is blended in an amount of 0.8% by weight or less. According to this method, it was confirmed that a soft candy having a significantly low adhesiveness to the teeth and having no off-taste can be obtained.

Claims (2)

[Claims] 1. A soft candy containing sugar, starch syrup, and fat as main components, wherein a monoglycerin fatty acid ester having an HLB value of 6.0 or less is blended.
Soft candy with reduced adhesion to teeth. 2. The soft candy according to claim 1, wherein the blending ratio of the monoglycerin fatty acid ester is 0.2% by weight or more and 0.8% by weight or less.