JPS63248347A - Candy - Google Patents
CandyInfo
- Publication number
- JPS63248347A JPS63248347A JP62083298A JP8329887A JPS63248347A JP S63248347 A JPS63248347 A JP S63248347A JP 62083298 A JP62083298 A JP 62083298A JP 8329887 A JP8329887 A JP 8329887A JP S63248347 A JPS63248347 A JP S63248347A
- Authority
- JP
- Japan
- Prior art keywords
- parts
- candy
- sugar
- gellan gum
- gelan gum
- 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.)
- Pending
Links
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 13
- 229920002148 Gellan gum Polymers 0.000 claims description 6
- 235000010492 gellan gum Nutrition 0.000 claims description 6
- 239000000216 gellan gum Substances 0.000 claims description 6
- 238000004519 manufacturing process Methods 0.000 claims description 2
- 238000002156 mixing Methods 0.000 abstract 1
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 9
- 239000013078 crystal Substances 0.000 description 7
- 229920002472 Starch Polymers 0.000 description 6
- 235000019698 starch Nutrition 0.000 description 6
- 239000008107 starch Substances 0.000 description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 6
- 239000006188 syrup Substances 0.000 description 5
- 235000020357 syrup Nutrition 0.000 description 5
- 230000007774 longterm Effects 0.000 description 3
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 235000013736 caramel Nutrition 0.000 description 2
- 239000000084 colloidal system Substances 0.000 description 2
- 235000020186 condensed milk Nutrition 0.000 description 2
- 239000002075 main ingredient Substances 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 229920002261 Corn starch Polymers 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000019864 coconut oil Nutrition 0.000 description 1
- 239000003240 coconut oil Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 229940099112 cornstarch Drugs 0.000 description 1
- 238000002425 crystallisation Methods 0.000 description 1
- 230000008025 crystallization Effects 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000001525 mentha piperita l. herb oil Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 208000035824 paresthesia Diseases 0.000 description 1
- 235000019477 peppermint oil Nutrition 0.000 description 1
Landscapes
- Confectionery (AREA)
Abstract
Description
【発明の詳細な説明】
〔産業上の利用分野〕
この発明は食品に係るものであって、工業的に有利に品
質、製法に優れたキャンディ−を収得することを目的と
する。DETAILED DESCRIPTION OF THE INVENTION [Industrial Field of Application] The present invention relates to foods and aims to obtain industrially advantageous candy of excellent quality and manufacturing method.
キャンディ−は糖質を水に溶解して煮つめ水分を極端に
少くした菓子である。その主成分の糖が保存中に結晶化
してくることは商品価値を失うことになる。Candy is a confectionery made by dissolving carbohydrates in water and boiling it to reduce the moisture content. If the main ingredient, sugar, crystallizes during storage, it will lose its commercial value.
ここにジェランガムが採用される。 Gellan gum is used here.
ジェランガムは単品で使用しても他の膠質などと併用し
てもよい。その使用量は、全体に対して２％（重量；以
下同じ）以下量でよい。この範囲において好ましくは０
．５〜１．５％が望ましい。Gellan gum may be used alone or in combination with other colloids. The amount used may be 2% (weight; the same applies hereinafter) or less based on the whole. Preferably 0 in this range
．． 5 to 1.5% is desirable.
この発明の目的物であるキャンディ−を製造するにはキ
ャンディ−の主材にジェランガムを添加し、常法に従っ
てその糸を煮つめて均質にすればよい。得られたものが
、この発明の目的物である。To produce the candy that is the object of this invention, gellan gum is added to the main ingredient of the candy, and the threads are boiled to make them homogeneous according to a conventional method. The obtained product is the object of this invention.
つぎに実験例によりこの発明が正しいことを証明する。 Next, the correctness of this invention will be proven through experimental examples.
実験例１
砂糖１６０部（重量；以下同じ）、水飴 ４０部、水６
０部、クエン酸２部、膠質を別記の量添加し、煮つめな
がら混合し、１５０°Ｃまで煮あげた。Experimental example 1 160 parts of sugar (weight; same below), 40 parts of starch syrup, 6 parts of water
0 parts of citric acid, 2 parts of citric acid, and colloid were added in amounts specified separately, mixed while boiling, and boiled to 150°C.
結晶の生じ具合
（評価） −全く結晶なく透明
＋ わずかに結晶がみられる
← 結晶がよくわかる
＋七Ｈ→結晶化が進み全体にまっ白である実験例２
砂糖１６部、練乳３４部、水飴３７゜７部、澱粉（コー
ンスターチ）６部、食塩０．１部、ｐｍ−ｗシ油６部、
水３０部を加え１２５°Ｃまで煮つめた。Condition of crystal formation (evaluation) - Transparent with no crystals + A few crystals are visible ← Crystals are clearly visible + 7H → Crystallization progresses and the whole is pure white Experimental example 2 16 parts sugar, 34 parts condensed milk, 37 parts starch syrup゜7 parts, starch (cornstarch) 6 parts, salt 0.1 part, pm-w coconut oil 6 parts,
Added 30 parts of water and boiled to 125°C.
結晶の生じ具合
刊→ 食べてみるとかなシジャリジャリとする七←→十
食べてみると砂糖を食べている様な感じである〔 実
施 例 〕
突ｍ例１ ミルクキャラメル
水飴 １１０部
上白糖 ８０ 〃
シヨ糖脂肪酸エステ／Ｌ／２〃
食塩 ０．５ ｌ／
小麦粉（薄刃） １０ 〃全脂加糖練乳
４０ ・Ｉ無塩バター
４０７Ｉ香料 ４〃
ジェランガム ２ ／／水
８０ ＃上記処方のもの
をよく混合し、１２５°Ｃまで煮つめた。長期（１年間
）保存しても結晶がなく、なめらかなミルクキャラメル
ができた。How the crystals form → When I try to eat it, I feel a tingling sensation 7 ← → 10 When I try it, it feels like I'm eating sugar [Example] Example 1 Milk caramel starch syrup 110 parts Caster sugar 80 〃 Sugar fatty acid beauty treatment/L/2〃 Salt 0.5 l/Wheat flour (thin blade) 10 〃Full fat sweetened condensed milk 40 ・I unsalted butter
407I Fragrance 4 Gellan Gum 2 // Water
80 # The above formulation was mixed well and boiled down to 125°C. Even after long-term storage (one year), there were no crystals and a smooth milk caramel was produced.
実施例２ ハツカキャンディ−
砂糖７部、水飴３部、デキストリン０．１部、ペパーミ
ントオイ／Ｉ１０．００８部、ジェランガム０．１部、
水３部をよく混合して１４７ ’Ｃまで煮つめた。Example 2 Hatsuka candy - 7 parts sugar, 3 parts starch syrup, 0.1 part dextrin, 10.008 parts peppermint oil/I, 0.1 part gellan gum,
Three parts of water were mixed well and boiled to 147'C.
長期保存（１年間）しても結晶の生じない、ハードキャ
ンディ−となった。The result was a hard candy that did not form crystals even after long-term storage (1 year).
実施例３ ドロップ
砂糖８０部、水飴２０部、ジェランガム０．５部、クエ
ン酸１．２部、水３０部をよく混合して１５０°Ｃまで
煮つめた。Example 3 80 parts of drop sugar, 20 parts of starch syrup, 0.5 part of gellan gum, 1.2 parts of citric acid, and 30 parts of water were thoroughly mixed and boiled to 150°C.
長期保存（１年間）しても良好な食感のドロップができ
た。Drops with good texture were obtained even after long-term storage (1 year).
Claims (1)
特徴とするキャンディーの製造方法。A method for producing a candy, characterized by uniformly retaining gellan gum in the candy.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62083298A JPS63248347A (en) | 1987-04-06 | 1987-04-06 | Candy |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62083298A JPS63248347A (en) | 1987-04-06 | 1987-04-06 | Candy |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPS63248347A true JPS63248347A (en) | 1988-10-14 |
Family
ID=13798496
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP62083298A Pending JPS63248347A (en) | 1987-04-06 | 1987-04-06 | Candy |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS63248347A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH03164139A (en) * | 1989-08-30 | 1991-07-16 | Eitarou Souhonpo:Kk | Thick malt syrup closely adhering to peripheral wall of oral cavity |
| WO1998008399A1 (en) * | 1996-08-27 | 1998-03-05 | San-Ei Gen F.F.I., Inc. | Novel use of native gellan gum |
-
1987
- 1987-04-06 JP JP62083298A patent/JPS63248347A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH03164139A (en) * | 1989-08-30 | 1991-07-16 | Eitarou Souhonpo:Kk | Thick malt syrup closely adhering to peripheral wall of oral cavity |
| WO1998008399A1 (en) * | 1996-08-27 | 1998-03-05 | San-Ei Gen F.F.I., Inc. | Novel use of native gellan gum |
| US6458404B1 (en) | 1996-08-27 | 2002-10-01 | San-Ei Gen F.F.I., Inc. | Dehydrated gel composition from hydrated isolated acetylated gellan gum |
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