JPS5813352A - Providing candy with aroma - Google Patents

Abstract

PURPOSE:To provide candies with aroma without causing the volatilization and loss of the aroma during preparation, by adding uniformly pullulan and the aroma to a molten system of sugar and rice cake soaked in water. CONSTITUTION:A mixed system of sugar and rice cake soaked in water, raw materials for candies (e.g., drop, fondant, taffy, nougat, etc.), for example, is boiled dry at 150 deg.C, or after being cooled to 120 deg.C, the molten system is mixed with a preblend of aroma (e.g., orange essence, Japanese plum essence, etc.) and a pullulan solution. 0.01-5wt% based on candies of pullulan is added to them so that aromatic candies are prepared inexpensively without causing the volatilization and loss of the aroma.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing a candy whose main ingredients are sugar and starch syrup, and whose flavor is improved by adding a natural or synthetic flavoring agent.

Candies such as drops, fondants, satinettes, scatschi, tarafee, nougat, etc. are mainly made of sugar and starch syrup, but dairy products, fats and oils, and other raw materials may be combined as needed depending on the type of product. After mixing this well, heat it to dehydrate it and boil it until it reaches the appropriate consistency. Boiling is usually done by heating to a temperature of about 110 to 150°C for a short period of time. After boiling down, it is slightly cooled, quickly cleaned, further cooled, molded, and packaged into a product.

Candies are usually flavored with a variety of flavorings to suit tastes. Flavoring agents generally volatilize easily, so when exposed to high temperatures in an open container such as during the boiling process (dehydration process) during candy manufacturing, the added flavoring agent will volatilize, making it extremely difficult to cleanse candies. It becomes bad.

Therefore, a large amount of fragrance is used in advance to prepare the candy in anticipation of the amount that will volatilize. In that case, to reduce the amount added, essence-type (for example, lemon essence)
D also uses a rich oil tvm (for example, refers to lemon oil, which is 5 to 10 times more concentrated than the essence type). On the other hand, fragrances come in various dosage forms, such as oil, essence, powder, and emulsion types, and each dosage form is selected depending on the purpose of the copying. for example,
Light and fresh orange fragrances are often perceived as having more of an orange essence than orange oil.Therefore, the traditional cleaning method is based on the main flavor of the fragrance used. However, it has the major disadvantage that it is limited to oil-type fragrances and involves volatilization and loss of expensive fragrances.

This invention was developed as a result of intensive research to eliminate the drawbacks of the conventional candy manufacturing method.
This is based on the inventor's knowledge that this objective can be achieved by including a mucilage polysaccharide (separated and purified from the culture liquid of a pullulan-producing strain such as sidium pullulams).

That is, a mixed system of sugar, starch syrup, etc., which is the raw material for candy, is boiled down at about 150°C, and when this molten system is cooled, for example, to 120°C, aromas such as orange essence and pullulan solution are added. The purpose can be achieved by adding a pre-mixed mixture of.

The purpose of the invention can be achieved with pullulan in an amount ranging from 0.01 to 5% (by weight, the same applies hereinafter) of the target candy.

Example 1 Sugar 700g Starch syrup 300g Water 300g Stir to make homogeneous and boil down to 150° for 0.5 minutes 120g
When cooled to °C, 20g'i of a base prepared by previously mixing and dissolving 50g of plum essence and 50g of pullulan and 150g of water was added to the mixture to make it homogeneous, then poured into a mold, cooled, and left to reach room temperature. A panel of 8 experts tested the obtained candy and the same mixed candy as above except that no pullulan was added.
(7 men, 1 woman, ages 22 to 45) were subjected to a sensory test, and the results shown in the following table were obtained.

Example 2 Granulated sugar 700g water Candy 300g water
150g of stirred homogenized system
Boil for 15 minutes at °C, and when cooled to 120 °C, add 20g of base made by mixing and dissolving 40g of Lemon Essence, 50g of Pullulan, and 160g of water to make it homogeneous. Pour into a mold, cool, and let it reach room temperature. I left it alone. The amount of remaining essence of the obtained candy and the same candy prepared in No. 11- above except that pullulan was not added was measured by gas chromatography, and the results shown in the following table were obtained.

Patent applicant: Sanei Chemical Industry Co., Ltd. 5-

Claims (1)

[Claims] A method for producing flavored candies characterized by homogeneously adding pullulan and flavoring to a molten system of sugar and starch syrup.