JPS5940417B2 - Transparent candy with a sour taste - Google Patents
Transparent candy with a sour tasteInfo
- Publication number
- JPS5940417B2 JPS5940417B2 JP57074173A JP7417382A JPS5940417B2 JP S5940417 B2 JPS5940417 B2 JP S5940417B2 JP 57074173 A JP57074173 A JP 57074173A JP 7417382 A JP7417382 A JP 7417382A JP S5940417 B2 JPS5940417 B2 JP S5940417B2
- Authority
- JP
- Japan
- Prior art keywords
- candy
- acid
- transparent
- sour taste
- mold
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
Landscapes
- Confectionery (AREA)
Description
【発明の詳細な説明】
本発明は自然な酸味を有しながら、透明でかつ、表面が
光沢を有するキャンディである。DETAILED DESCRIPTION OF THE INVENTION The present invention is a candy that has a natural sour taste, is transparent, and has a glossy surface.
従来、自然な酸味を有しながら透明でかつ、表面が光沢
を有するキャンディはなかった。Conventionally, there has been no candy that has a natural sour taste, is transparent, and has a glossy surface.
単に酸味を有するキャンディは数多く存在するが、酸味
を有し、かつ透明なキャンディはない。Although there are many candies that simply have a sour taste, there is no candy that has a sour taste and is transparent.
従来の方法で酸を添加した透明キャンディを製造しよう
としても酸を添加するとき、キャンディ生地を混練しな
ければならず、その際、空気がキャンディ生地中に入り
、白濁し、酸の入った透明キャンディを得ることはでき
なかった。Even if you try to make transparent candy with acid added using the conventional method, the candy dough must be kneaded when adding acid, and at that time, air gets into the candy dough, making it cloudy and transparent with acid in it. Couldn't get any candy.
文献によるとハードキャンディのドロップは透明キャン
ディの製品もあるように記載されているが、これらのド
ロップは型ロールで成型されており、成型時にドロップ
の表面は衝撃と摩擦により、マット加工したようになり
、ドロップの内部が透明であっても外表面は光沢もなく
、また不透明な製品しかできなかった。According to the literature, hard candy drops are also described as transparent candy products, but these drops are molded using mold rolls, and the surface of the drops is matte-finished due to impact and friction during molding. Therefore, even if the inside of the drop was transparent, the outer surface was not glossy, and only an opaque product could be produced.
本発明は従来できなかった、自然な酸味を有しながら、
透明で、かつ表面が光沢を有するキャンディを得ようと
するものである
即ち、流し込み法によるキャンディ成型法において糖蜜
を型に流し込む際、１３０〜１４５℃の温度範囲内にお
いてクエン酸、酒石酸、リンゴ酸、フマール酸等のカル
ボキシル基が２個以上有する有機酸を配合し、その他必
要に応じて香料、天然色素等を添加した後、型より成型
品を取り出してなる自然な酸味を有し、透明でかつ、表
面が光沢を有するキャンディである。The present invention has a natural sourness that could not be achieved conventionally, while
In order to obtain a candy that is transparent and has a glossy surface, when pouring molasses into a mold in a candy molding method using a pouring method, citric acid, tartaric acid, and malic acid are mixed at a temperature of 130 to 145°C. After blending an organic acid with two or more carboxyl groups, such as fumaric acid, and adding fragrances, natural pigments, etc. as necessary, the molded product is removed from the mold.It has a natural sour taste and is transparent. Moreover, the candy has a glossy surface.
また、カルボキシル基を２個以上有「る有機酸を配合す
るとき、粉末果汁を同時に配合してもよい。Further, when an organic acid having two or more carboxyl groups is blended, powdered fruit juice may be blended at the same time.
本発明において製造技術を流し込み法に限定している理
由は、従来より普及しているスタンピング法、ロール法
、球断機法の各製造法によってできるキャンディは、成
型時においてキャンディ生地に対して圧力や摩擦が加わ
るため、キャンディ表面は平滑度を失ない不透明になり
、従って強制的には成型しない流し込み法による成型法
でしか純粋な透明キャンディを得ることはできない。The reason why the manufacturing technology of the present invention is limited to the pouring method is that the candies made by the conventionally popular manufacturing methods of stamping, rolling, and ball-cutting methods do not apply pressure to the candy dough during molding. Due to the addition of heat and friction, the surface of the candy does not lose its smoothness and becomes opaque. Therefore, pure transparent candy can only be obtained by molding by casting, which does not involve forced molding.
従って本発明は、流し込み法による成型法を用い、キャ
ンディ生地を混練しない状態で酸を添加することにより
、キャンディ生地の透明性は損われないことに着眼し、
混練しなくとも酸がキャンディ生地に浸透する高温中で
酸を添加する方法を用いた。Therefore, the present invention focuses on the fact that the transparency of candy dough is not impaired by using a casting method and adding acid without kneading the candy dough.
A method was used in which acid was added at high temperatures, allowing the acid to penetrate into the candy dough without kneading.
ところが余り高温（１５０℃以上）で酸を添加すると、
酸が転化し、キャンディ生地を成型した後、冷却しても
キャンディ自体にべとつきを生じ、製品としての形態を
維持することはできない。However, if acid is added at too high a temperature (over 150°C),
After the acid is converted and the candy dough is molded, the candy itself becomes sticky even when cooled and cannot maintain its shape as a product.
そこで本発明者は酸が転化しにくい温度であって混練し
なくとも酸を添加できる温度範囲を研究した結果、１３
０〜１４５℃の温度範囲において酸が転化しにくいこと
を見い出した。Therefore, as a result of researching the temperature range at which the acid is difficult to convert and in which the acid can be added without kneading, the inventor found that 13
It has been found that the acid is difficult to convert in the temperature range of 0 to 145°C.
さらに酸をクエン酸、酒石酸、リンゴ酸、フマール酸等
のカルボキシル基が２個以上有する有機酸に限定したの
はカルボキシル基が１個の酢酸、乳酸、ギ酸等では自然
の酸味を出すことはできないからである。Furthermore, we limited the acids to organic acids with two or more carboxyl groups, such as citric acid, tartaric acid, malic acid, and fumaric acid, because acetic acid, lactic acid, formic acid, etc., which have one carboxyl group, cannot produce a natural sour taste. It is from.
以上の如く本発明によるキャンディは全くべとつきを生
ぜず、自然な酸味を有しながら、透明でかつ表面が光沢
を有するキャンディである。As described above, the candy according to the present invention is completely free of stickiness, has a natural sour taste, and is transparent and has a glossy surface.
次に本発明の実施例を示す。Next, examples of the present invention will be shown.
１ 砂糖１、水飴１を溶融し、糖蜜を作り、１４５°Ｃ
まで温度を上昇させた後、糖蜜を型に流し込む際クエン
酸０．５を糖蜜に添加し、型に流し込んで冷却し、冷却
後、固型化した透明で表面が光沢を有するキャンディを
得ることができた。1 Melt 1 part sugar and 1 part starch syrup to make molasses and heat to 145°C.
After raising the temperature to 100%, when pouring the molasses into a mold, add 0.5 citric acid to the molasses, pour it into the mold and cool it, and after cooling, obtain a solidified candy that is transparent and has a glossy surface. was completed.
Claims (1)
型に流し込む際、１３０〜１４５℃の温度範囲内におい
−（クエン酸、酒石酸、リンゴ酸、フマール酸等のカル
ボキシル基が２個以上有する有機酸を配合し、その他必
要に応じて香料、天然色素等を添加した後、型より成型
品を取り出してなる自然な酸味を有し、透明でかつ、表
面が光沢を有するキャンディ。 ２ カルボキシル基が２個以上有する有機酸と同時に粉
末果汁を配合してなる特許請求の範囲第１項記載のキャ
ンディ。[Claims] 1. When pouring molasses into a mold in a candy molding method using a pouring method, an odor (containing two or more carboxyl groups such as citric acid, tartaric acid, malic acid, fumaric acid, etc.) within a temperature range of 130 to 145° C. A candy that has a natural sour taste, is transparent, and has a glossy surface, which is obtained by taking out the molded product from the mold after adding other organic acids such as fragrances and natural pigments as necessary.2 Carboxyl The candy according to claim 1, which contains powdered fruit juice and an organic acid having two or more groups.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP57074173A JPS5940417B2 (en) | 1982-04-30 | 1982-04-30 | Transparent candy with a sour taste |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP57074173A JPS5940417B2 (en) | 1982-04-30 | 1982-04-30 | Transparent candy with a sour taste |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS58190351A JPS58190351A (en) | 1983-11-07 |
| JPS5940417B2 true JPS5940417B2 (en) | 1984-09-29 |
Family
ID=13539498
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP57074173A Expired JPS5940417B2 (en) | 1982-04-30 | 1982-04-30 | Transparent candy with a sour taste |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS5940417B2 (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4800091A (en) * | 1986-11-25 | 1989-01-24 | Warner-Lambert Company | Chewing gum compositions having sequential acid release |
-
1982
- 1982-04-30 JP JP57074173A patent/JPS5940417B2/en not_active Expired
Also Published As
| Publication number | Publication date |
|---|---|
| JPS58190351A (en) | 1983-11-07 |
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