JPS6319133B2 - - Google Patents

Description

[Detailed description of the invention]

(Industrial Application Field) This invention relates to a modifier that makes the physical properties of candy dough brittle. (Prior art) In general, hard candies are made by boiling down sugar and starch syrup to evaporate water and solidify the main ingredients.
It had a hard physical property and was mainly meant to be tasted by licking it in the mouth. However, due to changes in eating habits in recent years, there has been a trend toward lighter, thinner, and smaller products, and the candy industry is no exception, with various creative research being carried out to improve quality by making hard candies lighter, thinner, and smaller. The current situation is that good products are commercialized and put on the market with the aim of improving the quality of products, and it is also true that these products are recognized by consumers and are becoming stable products. The present inventors collected and sampled these products, and found that they were certainly well made, delicious, and reached the high level of current technology. Hard Candy, as the name suggests, is hard. However, recently,
There is a desire to make the candy dough itself, which has hard physical properties, light, crispy, and brittle, but there is no good modifier for making brittle candy dough, and this problem has not been solved. In addition, conventional uses such as sugar ester, which is a raw material for modifying materials that make brittle Kyandee, are used for a wide variety of purposes, and although it is not possible to list them here, the main purpose is to emulsify different physical properties. This is completely different from the purpose of the present invention. (Problems to be Solved by the Invention) The purpose of this invention is to solve the above-mentioned problems that could not be achieved with conventional kyandee. To provide a modified material for candy that can be imparted with light and crunchy properties and can be chewed softly in the mouth. (Means for Solving the Problems) In order to solve the above problems, the present inventors have achieved the present invention by obtaining good results as a result of original research. The means of this invention uses vegetable oil and fat.
A lipophilic sugar ester (also known as sucrose fatty acid ester) and a hydrophilic sugar ester selected in the range of HLB3 to 20,
It is mixed with soybean lecithin. Coconut oil, palm oil, cottonseed oil, or hydrogenated oils thereof are used as the vegetable oil. Two types of sugar esters selected in the range of HLB3 to 20 are used. One is a lipophilic sugar ester with a low HLB, and the other is a hydrophilic sugar ester with a large HLB. The ingredients (compounding raw materials) are approximately 50 to 120 parts by weight of vegetable oil (hereinafter simply referred to as parts), approximately 10 to 230 parts of lipophilic sugar ester, and approximately 15 to 15 parts of hydrophilic sugar ester.
230 parts and about 0.5 to 50 parts of soy lecithin are mixed.
The sugar esters are lipophilic and hydrophilic in a weight ratio of (1 to 5) to (5 to 1). Each raw material is sequentially mixed by appropriate mixing means. The mixture (modifying material) is preferably stored at 0°C to 10°C. (Function) Two or more types of sugar esters are combined with the vegetable oil and fat, and it works to destroy the tissue of Kyandi.
Soybean lecithin gives smoothness to the tissue and improves the dispersibility of vegetable oils. In addition, the vegetable oil dispersed in the carbohydrates in Kyan Dee gives it a smooth texture. (Example) An example of the present invention will be described below. First, each blended raw material shown in Table 1 is prepared.

[Table] Hydrogenated coconut oil is obtained by hydrogenating and hardening coconut oil, and its melting point
It is at 33℃. All sugar esters were manufactured by Hishito Co., Ltd. Soybean lecithin acts as an emulsifier and gives the kyandi its smoothness. Vitamin E is used as an antioxidant in hydrogenated coconut oil. maltose (malt sugar)
This traps air and promotes the crispness of the yellow cake. Each raw material was mixed according to the amounts shown in Table 1. The hydrogenated coconut oil is placed in a mixing container, heated and dissolved, and then both sugar esters are added. After adding the sugar ester, the solution is raised to an appropriate temperature and stirred. Next, the remaining ingredients (soybean lecithin, vitamin E, and maltose) are added, stirred and mixed, and the mixture is transferred to a predetermined container and cooled. The resulting mixture, ie, the modifying material, was added and used during the production of candy as described below. In this example, 120 g of the modifier was added to 20 kg of Kyan Day dough. Put 10kg of sugar and 12kg of starch syrup into a heating container and cook for 40 minutes until the temperature reaches 145℃, then pour it onto a cooling plate to form a plate-shaped kyan dayi dough. The Kyan Day dough contains 200g of acidulant such as citric acid fine powder and 30g of flavoring such as Atsupuru flavor.
After adding a small amount of g and coloring agent, fold the candy dough so that the added raw material is on the inside and knead it. At this point, add 40 g of the modifying material and knead it, then roll it out into a plate shape and repeat the rolling process. Sprinkle the remaining amount of modifying material (80g) on the Kyan Day dough, which has reached approximately 100℃, fold and knead. Kyandayi dough is kneaded in such a way that it envelops the ingredients so that they are dispersed. The thus processed candy dough is molded into a predetermined shape such as a sphere or circle using a molding machine, and is packaged to produce a candy product. When the Candy (product) of this example was taken out of the bag and eaten, it had a good flavor with just the right amount of aroma and sourness, and when licked, the surface was smooth and had a good texture, and it was delicious as a candy. And when I chewed on Kyandayi with my teeth, the bitten part was brittle and broke, giving me a pleasant and crunchy sensation. The taste that spread throughout my mouth was extremely delicious. The bagged Kyan Dee product of this example was stored at room temperature for about one year, but the quality and crispness of the Kyan Dee remained unchanged. (Effect of the invention) Since the present invention is a means for solving the above-mentioned problems,
The desired problem is resolved. That is, the modifying material of the present invention can be easily mixed by kneading a predetermined amount into the candy dough, and is easy to implement. Softening can be made possible.

Claims (1)

[Claims] 1. 50 to 120 parts by weight of coconut oil, palm oil, cottonseed oil, or their hydrogenated oils, and 10 to 230 parts by weight of a lipophilic sugar ester with a low HLB selected in the range of 3 to 20; 1. A modifying material for candy beans, characterized in that 15 to 180 parts by weight of a hydrophilic sugar ester with a high HLB selected in the above HLB range is mixed with 0.5 to 50 parts by weight of soybean lecithin. 2 The lipophilic sugar ester is HLB7, and the hydrophilic sugar ester is
The modifying material for candi according to claim 1, which is a sugar ester of HLB11. 3 The weight ratio of the lipophilic sugar ester to the hydrophilic sugar ester is (1 to 5) to (5 to 5).
1) A modifying material for candies according to claim 1.