JPH09285257A - Production of liquor-containing candy - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a liquor-containing candy excellent in taste, texture and storability without sticking to teeth by using powdered liquor and powdered fat and oil. SOLUTION: For example, water is combined with jelly such as gelatin, saccharide such as sucrose are heated to form a solution and the solution is concentrated to 2-12% water content. This concentrate is fed to a kneader and a powdered fat melting at 25-40 deg.C is added, preferably in an amount of 5-20wt.% (based on the liquor-containing candy) and they are cooled down to the temperature that the alcohol does not vaporize. A powdering base material such as gelatin is added to brandy or wine, the mixture is spray-dried and the powder liquor is mixed thereto, molded and cut whereby the liquor- containing candy is obtained.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to the use of powdered fats and oils in a method for producing a liquor containing liquor.

[0002]

2. Description of the Related Art Conventionally, as a confectionery containing liquor, whiskey bonbons and the like in which a liquid liquor-containing material is enclosed are sold. However, if such a candy is broken, the liquor becomes liquid. It has a serious drawback that it is leaked to the outside due to the presence of it.

In order to solve this drawback, the present inventors have previously invented a method for producing a candy using powdered sake, but the following drawbacks still exist. That is, in the case of a candy having such a composition that the raw material contains powdered liquor and fats and oils, it cannot be kneaded well into other raw materials even if the fats and oils are added in the step (a) candy formation, and thus the obtained candy Is greasy and not tasty. (B) If this candy is stored, the oil will ooze, become sticky, and the storability will be extremely poor.

This is because in the process of producing a candy containing powdered sake and fats and oils, candy dough such as sugar is dissolved in water, boiled down and added with oils and fats, and the powdered sake is kneaded after cooling to a temperature at which the spirit does not evaporate. This is because the oil and fat are hard to disperse uniformly and are separated because they are necessary conditions. Such a phenomenon is more likely to occur as the amount of powdered sake to be added increases, in other words, the candy contains a high content of spirits.

[0005]

DISCLOSURE OF THE INVENTION The present invention provides a liquor-containing candy which has a smooth texture even if it contains fats and oils, has a good taste, does not adhere to teeth, and is excellent in preservability. It was made for the purpose.

[0006]

As a result of earnest studies, the present inventors have succeeded in solving the above problems by using powdered fats and oils as fats and oils when producing a liquor containing liquor. The manufacturing method of the present invention is basically the same as the industrial manufacturing method, except that the oil and fat, which has been added in the past, is added as powdered oil and fat, the manufacturing method is basically the same, no special equipment or technique is required. Is the way.

[0007]

BEST MODE FOR CARRYING OUT THE INVENTION To carry out the method for producing a liquor-containing candy according to the present invention, for example, the following is carried out. Heat and dissolve jellied materials, sugars, etc. in water
Boil down to 12%. A desired candy can be obtained by adding the powdered fats and oils to the kneading machine in a kneading machine while stirring, cooling to a temperature at which the spirit does not evaporate, mixing the powdered sake, and cutting the mixture. Also, if fine sugar powder, fondant, etc. are added when mixing the powders, crystallization of sugar is promoted and better results are obtained.

The powdered alcoholic beverages used in the present invention are brewed sake,
It is produced by dehydrating and drying an alcoholic aqueous solution such as distilled liquor, mixed liquor, and alcoholic extract of a favorite beverage material using a powdered base material.

Of these, preferably, alcoholic beverages that match the taste of candies such as brandy, rum, various liqueurs, wines and cocktails thereof are spray-dried using mainly dextrin as a powdering base such as gelatin and paste. The ones are the best.

As the raw material of the powdered fat and oil, all the fats and oils such as vegetable fats and oils such as soybean oil and palm oil and the animal fats and oils such as butter can be used, but the melting point is 2 in view of melting in the mouth.
It is preferably 5 to 40 ° C.

Powdered fats and oils using these fats and oils include
Adsorbed and extracted with starch, dextrin, etc. as a excipient,
Examples thereof include those coated with a granulation base and microencapsulated, or those obtained by homogeneously emulsifying saccharides and milk proteins as a carrier and spray-drying. If the fat and oil content of the powdered fat and oil is too low, the texture will be poor when added to the candy, so the fat and oil content is preferably about 50 to 90%.

Examples of sugars used include sugar, starch syrup, maltose, raffinose, trehalose, maltooligosaccharides, fructooligosaccharides and galactooligosaccharides.

[0013]

【Example】

(Example 1) In the raw material formulation shown in Table 1, first, water was added to gelatin to swell and dissolve it, and sugar, starch syrup, and an emulsifier (Ryoto Sugar Ester S-770, manufactured by Mitsubishi Kasei Foods Co., Ltd.) were mixed therein. , Boiled to 10% water. The boiled solution was transferred to a kneading machine, and powdered oil and fat (spray dried with milk protein as a carrier, oil content 73%, trade name Magic Fat 100, manufactured by Miyoshi Oil & Fat Co., Ltd.) was added and the temperature reached 50 ° C. Powdered liquor (alcohol content 3
0%, product name Umeshu M type. Made by Sato Food Industry Co., Ltd.)
Was put in, mixed sufficiently, taken out, and appropriately cut and molded.

The umeshu candy thus obtained contained about 10% alcohol and had a smooth texture and good chewing property. It was a completely new type of soft candy with plum flavor that melted out as it chewed in the mouth.

[0015]

[Table 1]

(Comparative Example 1) [0016] Of the raw material formulations shown in Table 1, the same formulation was used except that 100 g of powdered fat and oil was replaced with 70 g of vegetable fat and oil. First, gelatin was added with water to swell and dissolve, and sugar and starch syrup were added.・ Mix an emulsifier and add water 10
Boiled down to%. This boiled solution was transferred to a kneader, and vegetable oils and fats were added thereto, followed by cooling while kneading. At this time, oil and fat tended to separate as the temperature decreased. Temperature is 50 ℃
At that point, powdered sake was added and kneading was continued, but the oil and fat did not disperse well.

The candies obtained in Example 1 and Comparative Example 1 were sampled by 4 young women and evaluated in 5 grades. The results are shown in Table 2.

[0018]

[Table 2]

The candies obtained in Example 1 and Comparative Example 1 were stored under heating conditions at 35 ° C. Table 3 shows the results.

[0020]

[Table 3]

[0021]

As described above, the use of powdered fats and oils makes it possible to produce powdered liquor-containing candy that is delicious, has no adhesion to teeth, and has good shelf life.

Claims (3)

[Claims] 1. A method for producing a liquor containing liquor, characterized in that powdered liquor and powdered fats and oils are used in the production of candy. 2. The melting point of the fats and oils in the powdered fats and oils used is 25 ° C.
It is -40 degreeC, The manufacturing method of the alcoholic beverage containing candy of Claim 1 characterized by the above-mentioned. 3. The method for producing a liquor containing candy according to claim 1, wherein the content of fats and oils contained in the liquor containing liquor is 5% to 20%.