JPS61135545A - Production of soft candy - Google Patents

Abstract

PURPOSE:Saccharides, fat and other solid materials are crushed and mixed, then the crushed product is mixed with liquid saccharides, then formed into appropriate shapes to give the title soft candy having smooth texture without any adverse effect on milk taste. CONSTITUTION:The solid starting materials such as sugar powder and fat are crushed, preferably by means of a refiner. Then, liquid starting material mainly consisting of liquid sugar is heated until it forms a complete solution. Then, the liquid material is mixed with the solid crushed material, cooled down and the mixture is formed into an appropriate shape to give the objective soft candy. The liquid sugar is preferably malt syrup, reduced malt syrup or sugar alcohol.

Description

DETAILED DESCRIPTION OF THE INVENTION [Technical Field] This invention relates to a method for producing soft candy.

[Foreground technology]

Generally, soft candy has a crunchy mouthpiece, and such soft candy is manufactured as follows. That is, first, raw materials such as fats and oils, sugars, and milk are placed in a vacuum cooker and boiled down while adjusting the temperature and degree of vacuum to set the desired moisture content. Next, I took it out of the vacuum cleaner, cooled it down, and then put it on the stove. Manufactured by adding and mixing a substance that will become a crystal nucleus such as powdered sugar, proceeding with the crystallization of sugar around the crystal nucleus substance, stabilizing crystal formation, and shaping the resulting dough into the appropriate shape and size. has been done. The soft candy obtained in this way has a crunchy texture when chewed because the sugar component is present in a crystalline state.

However, sugar crystallization (I! formation) as described above
In this case, the sugar crystals cannot be made into fine particles because sugar crystallization automatically progresses around the crystal nucleus substance to form crystals. As a result, the resulting crystals are generally constant in size and become quite large, resulting in the problem that the resulting soft candy has a rough texture and lacks smoothness. By the way, the degree of crystallinity (degree of Ilization) of the sugar mentioned above depends on the composition of the sugar in the raw materials, the moisture content after cooking, the amount of crystal nuclei added afterwards, and the temperature of saccharification after adding the crystal nuclei.
Depends on time. As mentioned above, the degree of saccharification is influenced by the many factors mentioned above, and therefore it is extremely difficult to arbitrarily adjust the degree of saccharification. Therefore, in reality, the degree of saccharification is not appropriate. In other words, when the degree of saccharification is low, the number of crystals produced is small and small, resulting in a soft candy that has a hard chewing texture; conversely, when the degree of saccharification is too high and the number of crystals produced is too high, and the crystals become too large, the resulting soft candy becomes too crunchy. It is. As described above, it is extremely difficult to arbitrarily adjust the degree of saccharification, resulting in the disadvantage that the quality of the resulting soft candy varies widely. Furthermore, as mentioned above, when putting oils, fats, sugars, milks, etc. into a vacuum vacuum cleaner,
There has also been a problem in that the quality of milk changes due to heating, and the unique aroma and taste of milk are lost.

[Purpose of the invention]

In view of the above-mentioned circumstances, an object of the present invention is to provide a method for producing soft candy that has a smooth texture and does not impair the flavor of milk without causing variations in quality. It is.

[Disclosure of the invention]

In order to achieve the above object, the soft candy manufacturing method of the present invention includes the steps of pulverizing a solid raw material mixture whose main components are sugars and fats and oils, and a pulverized product of a liquid raw material whose main components are liquid saccharides and this solid raw material mixture. and a step of shaping the mixture into an appropriate shape.

That is, this invention does not put raw materials such as Class II in a vacuum cooker and cook them as before, but grinds them into fine particles with a refiner etc., and distributes the generated 1111m particles as sugar crystals in soft candy. As a result, the texture of the soft candy can be made smoother.

In addition, raw materials such as sugars are crushed into fine particles using a refiner as described above, and then added and mixed as sugar crystals to make soft candy, so the degree of saccharification is determined by the amount of sugar fine particles added. will be decided. Therefore, the quality does not vary greatly due to variations in the degree of saccharification, as was the case in the past. In addition, since the milk raw materials are not subjected to thermal history, the flavor etc. are not impaired.

Next, this invention will be explained in detail.

This invention produces soft candy by dividing raw materials for soft candy into solid raw materials and liquid raw materials, pulverizing the solid raw materials, mixing this crushed material with liquid raw materials, and then shaping into an appropriate shape. It is something.

Examples of the solid raw materials include sugars, fats and oils, milk products, and other additives such as lecithin.

Examples of liquid raw materials include concentrated aqueous solutions of starch syrup, reduced starch syrup, sugar alcohols, and the like, to which gelling agents such as locust bean gum and gelatin, as well as fragrances and the like are added as appropriate.

In addition, the starch syrup, reduced starch syrup, and sugar alcohol may be used alone as described above, or may be used in combination.

The above-mentioned solid raw materials are usually pulverized by mixing sugars, oils and fats, and then grinding the mixture in a refiner. However, the present invention is not limited to such grinding using a finer, and any grinding device may be used as long as it can turn sugars and the like into fine particles.

This pulverized solid raw material and liquid raw material are mixed using a conventional mixer. Note that the liquid raw material used is one prepared by dissolving the gelling agent and the like in starch syrup or the like under heating.

After finishing mixing the liquid raw material and the pulverized solid raw material, the mixture is cooled and molded into an appropriate shape and size. In this way, the desired soft candy is obtained.

〔Effect of the invention〕

As described above, this invention does not involve stuffing oils, fats, sugars, milk, etc. with fish in a vacuum cutter and then cooling it to promote the crystallization of sugars, as in the past. By pulverizing the solid raw material mixture as the main component,
Since the sugars are made into fine particles, the sugars can be made finer than in the conventional method using saccharides, which makes it possible to impart a smooth texture to the resulting soft candy. Moreover, instead of cooling and precipitating sugar crystals as in the conventional method, the I
! In order to distribute sugar microcrystals in the soft candy by adding wi microparticles, the degree of saccharification is determined by the amount of wi microparticles added, and it is possible to eliminate variations in quality caused by variations in the degree of saccharification. become. Furthermore, since the raw materials such as milk are not heated, the original flavor of the raw materials is not impaired at all. Therefore, it becomes possible to produce a soft candy that has a smooth texture and a fresh milk flavor that is not found in conventional soft candy. Moreover, in the conventional method using a vacuum extractor, only 15% (hereinafter referred to as "%") of the total fat and oil raw material can be added, but according to the method of this invention, 20% of the total fat and oil raw material can be added.
% or more, making it possible to produce soft candy with a rich taste. Furthermore, by setting the finished moisture content and selecting the gelling agent, it is now possible to produce everything from soft candies with a solid appearance to string-like candies with a soft appearance. .

Next, examples will be described together with comparative examples.

[Example 1] The following raw materials were prepared as solid raw materials, and the following raw materials were prepared as liquid raw materials.

(Solid raw materials) Oil: 15.4% Powder 1i: 38.5% Milk powder: 15.0% (Liquid raw materials) Water Candy (25% moisture): 25.7% Powdered sugar 1.3% Locust bean gum = 0 .3% Water 3.7% (Fragrance)
0.1% First, after mixing the above solid raw materials, a refiner (5
pulverized with corrugated rolls). On the other hand, the liquid raw materials were heated and mixed to completely dissolve each raw material. Next, the heated and dissolved liquid raw material was added to the mixer, followed by the solid raw material pulverized by the refiner and mixed, and finally the fragrance was added.

Next, the obtained mixture was taken out from the kneader and cooled to obtain a soft candy dough. The soft candy dough thus obtained was subjected to a normal molding process and molded into a milk caramel shape. The obtained soft candy had a fresh milk flavor and a smooth texture.

In addition, cacao mass, coffee powder,
By appropriately adding dried vegetables, etc., it is possible to produce soft candy that retains the flavor of each ingredient.

[Example 2] The following raw materials were prepared as solid raw materials and liquid raw materials.

(Solid raw materials) Fats and oils: 19.0% Powdered sugar: 36.0% Milk powder: t4. S% (liquid raw material) Gelatin (100 bloom): 2.4% water
:4.0% water candy (moisture 15%)
) :Z4. O% (fragrance)
:0.1% After mixing the above solid raw materials, they were pulverized using a refiner (5 rolls). On the other hand, gelatin that has been swollen with water in advance is heated together with starch syrup.
After this was placed in a kneader, the above-mentioned pulverized solid raw materials were added and mixed, and finally, the fragrance was added. Next, the mixture was taken out into a kneader and cooled to obtain a soft candy dough.

This soft candy dough had a fresh milk flavor, a clean texture, and was rich in elasticity.

In addition, this soft candy dough is processed into a sheet shape using a rolling roller for temporary gum, etc., and this is cut into a noodle shape, or the sheet-shaped soft candy dough is filled with bean paste, jam, etc. and folded into a crepe shape. It can also be processed into shapes such as dumplings or dumplings. It is also possible to form a pattern by combining two types of fabric with different colors.

[Example 3] The following solid raw materials and liquid raw materials were used.

(Solid raw materials) Oil and fat: 19°0% Reduced starch syrup: 36.0% Powdered cheese powder: 14.5% (Liquid raw materials) Gelatin (100 bloom): 2°4% water
= 4.0% reduced starch syrup (moisture 15
%): 24.0% (fragrance)
: 0.1% From this point onwards, the same procedure as in Example 2 was carried out to obtain a soft candy dough. The resulting soft candy dough had a fresh cheese flavor and a smooth texture.

[Example 4] The following raw materials were used as solid raw materials and liquid raw materials.

(Solid raw materials) Oil: 15.0% Powder 1! ? 28.0% Milk powder: tl, o% (liquid raw material) Gelatin (300 plumes): 3.0% water
:8.0% water candy (moisture 15%)
): 34.9% (fragrance)
:0.1% A soft candy dough was obtained in the same manner as in Example 2 using the above raw materials. The resulting dough had very strong elasticity and had rice cake-like physical properties. Unlike Kasuri, there was no need to worry about the growth of mold, and there was no need for special packaging. It also had a smooth texture when eaten.

[Example 5] The following raw materials were used as solid raw materials and liquid raw materials.

(Solid raw materials) Cacao mass: 10.0% Oil/fat 7.0% Sugar: 28.0% Milk powder: 12.0% (Liquid raw materials) Water Candy (water content 25%): 41.6% High methoxy pectin: 1. 3% (fragrance): 0.1% The above solid raw materials were mixed and pulverized using a refiner (5-stage roll).

On the other hand, the liquid raw material was heated to sufficiently dissolve the pectin.

After this melt was put into a kneader, the crushed solid raw materials were further added and mixed, and finally the fragrance was added and mixed. Next, the obtained mixture was taken out from the kneader and filled into a plastic tube container, which was then sealed. This soft candy filled in a tube was eaten by extruding it from a tube, and had a chocolate flavor. It also had a smooth texture and an excellent texture.

[Comparative example]

Futocandy was obtained using the following raw materials and using a vacuum cutter in the following manner.

(Raw materials) Oil: 13.0% sand t
JM: 33.0% milk powder
:13.0% water candy
:23.0% locust bean gum ;0.
3% - Water: 17.7% The above raw materials were placed in a vacuum cleaner and heated at 108°C and 3501mHg.
The moisture content was adjusted to 8% under the following conditions, and the obtained product was cooled to 60°C. Next, add 3% Hondant and 0.1 fragrance to this.
% was added and mixed, and the mixture was saccharified at 25° C. for 24 hours to obtain soft candy.

Next, the soft candy obtained in Example 1 and the soft candy obtained in Comparative Example were subjected to a panel test by 30 people to examine the flavor and texture. The results are shown in the table below.

As is clear from the above table, the soft candy obtained in Example 1 is significantly superior to the comparative example in both texture and flavor.

Claims (3)

[Claims] (1) A step of pulverizing a solid raw material mixture whose main components are sugars and fats and oils, a step of mixing a liquid raw material whose main components are liquid saccharides and this pulverized solid raw material mixture, and a step of shaping this mixture into an appropriate shape. A manufacturing method for soft candy that includes a shaping process. (2) The method for producing soft candy according to claim 1, wherein the solid raw material mixture is pulverized in a refiner. (3) Claim 1 or 2, wherein the liquid sugar is at least one of starch syrup, reduced starch syrup, and sugar alcohol.
The manufacturing method of soft candy described in section.