JPS5845589Y2 - Coffee Candy - Google Patents

Description

[Detailed Description of the Invention] This invention relates to the structure of a coffee candy.

That is, 80 to 30 parts of easily soluble candy containing 10% or more of soluble powdered coffee and 20 to 70 parts of poorly soluble candy containing an ingredient that gives a refreshing feeling and/or an ingredient that promotes saliva secretion are combined together. The present invention relates to coffee candy in the form of granules that are large enough to last one day at a time.

The purpose of this invention is to provide a coffee candy that has a very high coffee content, does not leave a bitter aftertaste, and gives a refreshing and refreshing feeling.

Conventional coffee candy is made by mixing candy dough and coffee powder (coffee bean powder, soluble coffee powder).

Therefore, when you eat it, you can feel the taste of coffee until the end, and the coffee content is high (which leaves a bitter taste afterwards, which gives a very unpleasant feeling).

Therefore, when soluble powdered coffee is added to candy dough, the amount is only 2 to 3 parts or less than 5 parts at most, and it has been impossible to add more coffee than that.

As a result, for example, if you wanted to consume the equivalent amount of coffee at a foreigner, you would have to eat an extremely large amount of candy.

However, the inventor of this invention added a large amount of soluble powdered coffee to the easily soluble candy, and added an ingredient that gives a refreshing feeling and/or an ingredient that promotes saliva secretion to the slightly soluble candy, and combined the two. When you consider a piece of candy, the easily soluble candy dissolves first during the day and you feel the strong stimulation of coffee, and after the easily soluble candy with coffee has dissolved, the slightly soluble candy dissolves. They discovered that the ingredients contained in coffee give a cooling sensation and at the same time stimulate the secretion of saliva, removing the bitterness of coffee that remains during the day and creating a refreshing aftertaste. Completed the idea.

Therefore, when eating the candy of this invention, it is possible to ingest the amount of coffee equivalent to a cup of coffee by eating a grain or several grains of candy, and it is possible for drivers who cannot stop drinking coffee slowly. It is also effective in waking up sleepy people such as guards and guards.

Easily soluble candy in this invention (1) Slightly soluble candy is a relative term, and candy that dissolves quickly when put in the mouth is easily soluble candy, and candy that does not dissolve easily and stays in the mouth until late. The remaining candy is poorly soluble candy.

Therefore, easily soluble candy should be formulated with good dissolution,
Slightly soluble candy must be formulated to have poor solubility.

To achieve this, easily soluble candy contains a large amount of sugars with low molecular weight and high solubility, such as glucose and sucrose.
It is desirable to mix a large amount of starch syrup containing dextrin, which is a high-molecular polysaccharide, in the poorly soluble candy.

According to the inventor's knowledge, it is difficult to boil down the candy to the desired moisture content when a large amount of soluble powdered coffee is added to a candy containing a large amount of starch syrup, as is the case with conventional candy. It is known that if the formulation is high in sugar and does not contain sugar, it can be easily boiled down to the desired moisture content.

Moreover, the conventional thinking was that candies with a high proportion of sugar and a low proportion of starch syrup would suffer from the so-called "Modori phenomenon" or "shariization," in which sugar crystals would form during manufacturing or storage. However, it has been found that when 10 parts or more of soluble powdered coffee is added, sugar crystallization is hardly observed even in formulations that contain little or no starch syrup, making it possible to make candy with good solubility. Ta.

Slightly soluble candy is an ingredient that gives a refreshing feeling to a Slightly Soluble Candy that contains less or no sugar and contains a large amount of starch syrup, polysaccharides such as dextrin, and polymeric substances such as gum. It is made by adding ingredients that promote saliva secretion.

Ingredients that give a refreshing feeling here are those that soften the bitterness of coffee and give a refreshing aftertaste, such as cream, milk, and other flavors and aromas that make coffee mild, cola,
This refers to the scent of refreshing drinks such as cider and champagne, the scent of citrus fruits, etc., etc., and other herbs. Ingredients that promote saliva secretion are those that emphasize the salty and sour taste of pickled plums and lemon. or so-called quench components such as acids such as phosphoric acid and citric acid, and their sodium, potassium salts, carbonates, and common salts.

These ingredients can be used by uniformly mixing them into a barely soluble candy, but for example, as shown in Figure 3C, it is possible to coat the peripheral surface of a center containing these ingredients with a hardly soluble candy. It may also be used as

In order to combine easily soluble candy and poorly soluble candy into one, the small particles of the slightly soluble candy are dispersed within the easily soluble candy (Figure 1), and the easily soluble candy is made with the slightly soluble candy as the core material. Cover with candy (2nd
This can be carried out by any method, such as stacking a poorly soluble candy and an easily soluble candy (Figs. 4 and 5).

In particular, as shown in Figure 5, the ingredient or/
It is also possible to make coffee candy in a fun, unprecedented form by placing a spherical center containing a component that promotes saliva secretion and layering it on an easily soluble candy.

The ratio of easily soluble candies to poorly soluble candies must be set so that the taste of coffee can be fully enjoyed, and the unpleasant bitterness of coffee does not remain afterward, leaving a refreshing feeling. Candy is 80~3
It is desirable that the amount of the slightly soluble candy be 0 parts and 20 to 70 parts of the poorly soluble candy.

Next, an example will be described.

Example 30 parts of sugar and 70 parts of starch syrup were boiled down and 0.2 citric acid was added.
1 part, 3 parts of powdered lemon juice, 1 part of potassium citrate,
Add 0.7 parts of common salt, 0.5 parts of potassium phosphate, and 0.4 parts of ascorbic acid to make pull candy, shape into spheres each weighing approximately 1 g, and use as centers.

Separately, 20 parts of sugar and 80 parts of starch syrup are boiled down and 0 citric acid is added.
．． 1 part and milk flavor to make a transparent, hardly soluble candy.

Furthermore, 80 parts of soluble powdered coffee in 100 parts of sugar;
Add 50 parts of fresh cream and boil down to obtain easily soluble candy.

Pour 1.2 g of a transparent, slightly soluble candy into a candy mold with a concave part, press a spherical center into the center, and then pour the easily soluble candy into a candy mold.
A coffee candy as shown in FIG. 5 was obtained by injecting 4.5 g of the mixture.

This product looks like a pearl with a transparent cover placed on a coffee-colored stand, and when you put it in your mouth, you feel a strong coffee sensation, and part 1 of the easily soluble candy dissolves. When the hard-to-dissolve candy part 4 and center part 3 dissolved simultaneously, they tasted like lemon, which stimulated saliva secretion and quickly removed the bitterness of coffee, resulting in a refreshing aftertaste.

[Brief explanation of the drawing]

Figures 1 to 5 are coffee candies of this invention.
An example is shown below. a is a perspective view, b is a cross-sectional view along plane A-A (common to all figures 1 to 5 above), and C in Fig. 3 is a center containing an ingredient that gives a refreshing feeling and an ingredient that promotes saliva secretion. C of FIGS. 4 and 5 is a plan view of a cross-sectional view of an example of a poorly soluble candy whose peripheral surface is coated with a hardly soluble candy. 1... Easily soluble candy - 12... Slightly soluble candy - 3... Center 4...
・Hardly soluble candy-0

Claims (1)

[Claims for Utility Model Registration] ■ Easily soluble candy containing 10 or more parts of soluble powdered coffee - 80 to 30 parts, and slightly soluble candy containing an ingredient that gives a refreshing feeling and/or an ingredient that promotes saliva secretion.
Coffee candy characterized by combining 20 to 70 parts into a granular size that can fit in the mouth at once. The coffee candy described in item 1, which has a center surface containing an ingredient that promotes secretion and is coated with a hardly soluble candy, is a lens-shaped transparent hardly soluble candy. Coffee candy 0 according to item 1, wherein the center candy has a spherical center candy containing an ingredient that gives a refreshing feeling and/or an ingredient that promotes saliva secretion in the center of the candy.