KR100195880B1 - Candy and producing method thereof - Google Patents

Abstract

The present invention prevents sticking without using fondant cream and smoothes the touch to the tongue. Moreover, it does not sag even when a large amount of jelly is mixed, and the peelability with the wrapping paper is good, and furthermore, it does not saccharify even if stored for a long time. Jelly syrup mixed with sugars such as sugar, fructose or glucose, starch syrup, gum arabic, gelatin, starch, gum arabic, pectin, agar, carrageenan It relates to a candy and a method for producing the same, characterized in that the mixing and dispersing the setting material is cooled and solidified by boiling to a predetermined soft dough.

Description

Candy and its manufacturing method

1 is a flowchart showing a manufacturing process of a soft candy.

2 is a schematic diagram showing the configuration of a single layer soft candy.

3 is a schematic diagram showing the configuration of a soft candy with a center.

4 is a flowchart showing a nougat type candy making process.

5 is a flowchart illustrating a manufacturing process of a marshmallow type candy.

6 is a flowchart showing a manufacturing process of a hard candy type candy.

* Explanation of symbols for main parts of the drawings

1: center material 2: soft candy dough

The present invention relates to soft candy such as caramel and nougat, marshmallow and candies type candy, in which gelatin jelly, starch jelly or pectin jelly (hereinafter simply called jelly) are mixed and dispersed in a fragmented state. It relates to a candy that is excellent in preservability and prevents sticking to it, and can always maintain the softness at the time of manufacture for a long time.

For example, in the conventional candy, soft candy is taken as an example. In this soft candy, a fondant cream is mixed in soft dough to prevent sticking and flowing.

This is to disperse fine sugar crystals fondant cream into seeds (seeds) and mix and disperse them in the dough of soft candy and to crystallize (glycosylate) the sugars in the dough to prevent them from adhering to it and also prevent it from flowing.

However, although the effect of the fondant cream is prevented from adhering to it and preventing from flowing as described above, it is admitted that when the soft candy mixed with the fondant cream is preserved for a long time, it is easily saccharified by moisture absorption and hard in the cold atmosphere of winter. It has a problem such as being terminated.

As described above, since the sugar in the soft candy dough is indeterminate and the sugar in the fresh candy is crystallized over time by crystallization of the sugar in the fondant cream, the sugar in the soft candy dough increases and the equilibrium humidity is easily increased. This is because during the winter months, moisture from the surface of the soft candy evaporates, which increases the amount of crystals in the sugar.

On the other hand, the conventional manufacturing method of jelly is a method of making agar by adding sugar and syrup to boil and then adding gelatin, gum arabic, starch, pectin, agar, carrageenan and hostile juice.

In addition, it is difficult to prepare a soft candy by putting a large amount of syrup in the center of the soft dough, and in the conventional soft candy processing method, only about 10% by weight of the jelly syrup can be added, and in this case, the soft dough is soft dough. Because of the ease with which it flows in the center of the soft candy, the appearance quality of the soft candy is damaged and easily adheres to the wrapping paper.

Therefore, the present inventors prevent the sticking without using fondant cream, and the touch to the tongue is smooth, and even if a large amount of jelly is mixed, the appearance quality is not impaired, and the peelability with the wrapping paper is good, and furthermore, it does not saccharify even if it is stored for a long time. Various studies have been conducted to obtain soft candy or nougat or marshmallow type candy, sugars, fructose or glucose (hereinafter referred to simply as sugar), syrup, gum arabic, gelatin, starch, gum arabic, pectin, It has been found that a completely new type of candy is obtained that can satisfy all of the above conditions by mixing and dispersing a jelly or syrup obtained by mixing one or more kinds of agar and carrageenan by cooling and solidifying the setting material in a predetermined soft dough. The present invention has been devised in accordance with this finding.

In order to achieve the above object, in the candy according to the present invention, in the case of a soft candy type such as caramel, it is boiled in a soft dough containing 5-20% by weight of fat as a basic configuration and cooled to 60-70 ° C by natural cooling or forced cooling The jelly syrup is boiled at a temperature of 100-120 ° C., and then left alone for one night to mix and disperse the setting agent cooled and solidified. Of course, the candy having the above-described structure may be used as the center material, and the outer periphery of the center material may be wrapped in hard candy dough or soft candy dough made of sugar and starch syrup, or the setting material may be mixed and dispersed in the soft candy dough.

On the other hand, in the case of nougat-type candy, boiled soft dough containing fats and oils is gradually added to a mixture of effervescent raw materials and water, followed by mixing, followed by mixing and dispersing a setting agent that is boiled and cooled by jelly syrup. You can, of course, add nuts, juices, dairy products and acidulants, depending on your application.

In the case of marshmallow type candy, boiled sugar and starch syrup are added to a mixture of gelatin and water, and then mixed, followed by mixing and dispersing chilled syrup and setting agent and flavor. Of course, depending on the application, nuts, juices, acidulants can be combined.

In addition, in the case of the candy of the sweet and type is produced by mixing the sugar, glucose, starch, pectin, gelling agent, flavoring raw materials (dairy products, powdered juice) to the setting material boiled and solidified by jelly syrup. An important point in the present invention is to set the jelly syrup once. If you do not set the jelly syrup and mix it with the soft candy as it is, the jelly will be infused with the soft dough and the soft candy will easily stick to it.

However, when the jerry set once is mixed with the soft dough, the jerry slices (slices) are appropriately dispersed in the soft dough and the soft candy is smooth and hard to stick to.

Therefore, the jelly syrup used in the present invention produces a jelly syrup by heating and dissolving sugar, starch syrup and water in a predetermined ratio to a predetermined temperature and boiling at a predetermined temperature, and the jelly syrup has a predetermined ratio of gelatin and water when the temperature is below 100 ° C. The swelled and melted product was added at room temperature for a predetermined time and then used. Of course, you may add dairy products, fruit juices or acidulants such as citric acid, malic acid, and fumaric acid.

That is, in the present invention, the setting material is one kind or two or more kinds of jelly syrups (sugar, syrup, sorbitol, erythritol, reduced malt syrup, etc.) having various gelling functions such as gelatin jelly, pectin jelly and starch jelly. 1% or 2 or more of various gelling agents, gelatin, starch, pectin, gum arabic, carrageenan, agar, etc., when the mixture is melted) and boiled up to a constant temperature (sugar 75-85%) at 100 ° C or lower. Swelled by adding water, swelling and melting, mixing and cooling setting.

The jersey thus prepared and set once has about 20% moisture content and 7-8% soft moisture and the soft candy itself has about 6-17% moisture content, and the reaction to it is soft and less hygroscopic. You can get soft candy.

Soft dough is made from sugar, syrup, oil, starch and emulsifiers in addition to various syrups, gelatin, and other gelling agents. In the case of making caramel type soft milk candy, sugar, syrup, oil, In addition to the emulsifier, it can be produced from condensed milk (fresh cream, butter), yoghurt, or the like. In addition, gelatin, gum arabic, starch, and gelling agent can be used for tuy candies.

Thus, since fats and oils are mixed in soft dough, peelability with a wrapping paper can be improved. Of course, in the present invention, the composition is not limited to the above composition, and various compositions can be made in response to the demands of the consumer, and a fondant cream can be added to the soft dough.

Further, in the present invention, the soft candy dough coated on the outer circumference of the center agent is one or more sugars or dairy products or one or more sugars and dairy products and one or more whole or skim condensed milk, butter, fresh cream, cheese, milk and the like. It is produced by kneading vegetable fats and oils.

That is, in the present invention, the soft candy dough is one or two or more kinds of sugar, syrup, sorbitol, erythritol, reduced malted malt syrup, and vegetable or animal fats and oils (condensed milk, butter, fresh cream, yogurt, depending on the use). It can be mixed, dissolved, concentrated juice, and herb), boiled to a certain temperature (125-140 ℃), cooled, and mixed with fondant cream and spices with a mixer.

In addition, the hard candy dough used in the present invention can be used in addition to sugar (sugar) and syrup, various known additives such as fruit juice, depending on the purpose.

Next, an example of the manufacturing process of the soft candy having the above composition will be described with reference to FIG. 1. First, sugar, starch syrup, vegetable oil and emulsifiers (dairy products, yogurt, fruit juice, etc.) are dissolved in the dissolving brush 10. After making it boiled to a temperature of 125-140 ℃ in the cooked pot (11) it is cooled (12).

In the case of using a single-layer soft candy as shown in FIG. 2, the cooled soft dough is mixed with the setting material and the flavoring agent (depending on the application, fondant cream, acidulant, fruit juice, and dairy products). After mixing and stirring, the mixture is cooled (14A), molded into a desired shape (16), and packaged (17) with a known packing machine.

In the case of producing the soft candy containing the center as shown in FIG. 3 using the cooled soft dough as the center material, after passing through the cooling step 12 as shown in FIG. Put it together with setting materials and flavors (depending on the application, fondant cream, acidulant, fruit juice, dairy products, etc.) into mixer (13A), stir and mix, cool it (14A) while paralleling it with soft candy dough (13B), mixed stirring, cooling (14B) and passing them through a batch roller (dual molding machine) 15 at the same time, and then molded into a desired shape (16) and packed with a known packaging machine (17).

On the other hand, in the case of producing nougat-type candy, as shown in FIG. 4, sugar, syrup, vegetable oil and emulsifiers (starch, gelatin, etc., depending on the purpose) are dissolved in the melting pot 10, and then dissolved. Boiled in a pot (11) at a temperature of 125-140 ° C. mixed with effervescent raw material and water is gradually added to the mixer (13C) and then mixed by adding the setting materials and spices (nuts, depending on the application) Fruit juice and acidity can be added.) This is cooled (14), molded (16) into a desired shape, and then packed (17) with a known packaging machine.

In the case of producing a marshmallow type candy, as shown in FIG. 5, sugar and starch syrup are dissolved in the dissolution pot 10, which is then boiled at a temperature of 112-115 ° C. in the boiled pot 11 to gelatin. The mixture of water and water is gradually added to the mixer 13D, mixed, and then mixed with the above-mentioned setting material and flavoring so as to have a specific gravity of 0.5-0.6 (depending on the application, dairy products, nuts, juices and acidulants may be added. ), This is dispensed into a starch mold (18), dried (14D), and then made into a desired shape (16) and packaged (17) with a known packaging machine.

In addition, when manufacturing hard candy type candy, as shown in Fig. 6, the setting material and the sugar, glucose, starch, pectin, gelling agent, flavoring raw materials (dairy products, powder) which boiled and solidified jelly syrup Fruit juice) is uniformly mixed with the mixer 13E, and then granulated to the size of the assembly dimension by the granulator 20, and dried at a temperature of 40-100 ° C. in the dryer 21 for a predetermined time, and then prepared in the shifter 22. After this, the lubricant is added to the mixer 13F together with the lubricating agent and the fragrance, and then uniformly mixed, and then compressed into a predetermined shape by the tableting machine 23, and then packaged with a known packing machine.

Of course, in the case of preparing soft tablets and candy of the type, the setting agent is mixed with a known fluidized bed drying method to obtain a completely new sense of sweets and candy. In addition, in this invention, the said soft dough may be 50-98 weight%, and a setting material may be 50-2 weight%. When the setting material is 50% by weight or less, since the center material itself is suitable and soft, the handling becomes better and 2% by weight or less, so that it can be more reliably prevented from sticking to the setting material. Of course, in this invention, it is not limited to such a numerical value.

As described above, according to the present invention, since the jelly was set once without using any fondant cream to prevent sticking to it, it is possible to reliably prevent deterioration due to saccharification, and furthermore, it is firmly protected by the moisture of the jelly. As it can keep soft and smooth texture for a long time, and can mix a lot of jelly without damaging the appearance of candy, it can get candy with a totally new flavor, and it is easy to maintain fat in soft dough. Since it is mixed, many excellent effects are exerted, such as peelability from a wrapping paper and a metal mold | die by the peelability of Jerry.

Example 1

50 kg of sugar, 50 kg of starch syrup, and 17 kg of water are added to a cooker and warmed until the sugar content reaches 80-85%. The mixture is boiled to produce a jelly syrup. When the jelly syrup is below 100 ° C, 5 kg of gelatin and 10 kg of water are swollen. The dissolved solution was set to stand at room temperature for 5 to 10 hours (night).

Meanwhile, soft dough is mixed with 44 kg of sugar, 64 kg of starch syrup, 10 kg of vegetable oil, 0.1 kg of emulsifier, and 0.1 kg of water, 13 kg of water, and boiled to a temperature of 125-140 ° C. do.

The soft dough thus produced and the set jerry were mixed in a mixer, and as shown in Fig. 1, three pieces of jerry were softly dispersed into the soft dough.

The soft candy thus obtained is molded into the shape shown in FIG. 2 to form a single layer soft candy, or as shown in FIG. 3, the soft candy is used as the center material 1 and the outer periphery of the center material 1 is changed. What was enclosed in the soft candy dough (2) was molded and the soft candy which put the center was obtained.

As a result of the panel test of the obtained soft candy, the data shown in Table 1 was obtained.

* This panel test was performed with 50 monitors.

As is apparent from the panel test, the candy produced according to the present embodiment is significantly different in softness and smoothness compared to the conventional candy using fondant cream, and furthermore, an excellent effect is obtained.

Claims (17)

A soft candy type candy characterized by mixing and dispersing a setting material obtained by boiling and cooling a soft dough containing fats and fats by boiling jelly syrup. A soft candy type candy characterized by mixing and dispersing a setting material obtained by boiling and cooling a soft dough containing fats and fats by boiling jelly syrup to create a center material, and wrapping the outer circumference of the center material in soft candy dough. Boiled soft dough containing fats and fats is cooled, and the setting material which is boiled and cooled by jelly syrup is mixed and dispersed to create a center material, and the outer periphery of this center material is wrapped in soft candy dough, and the soft candy dough A soft candy type candy characterized by being mixed and dispersed. Soft_in_hard, characterized in that the center material is created by mixing and dispersing the setting material obtained by boiling and cooling the soft dough containing the fat, and the jelly solidified by cooling and solidifying the setting material, and the outer periphery of the center material is wrapped in hard candy dough (soft_in_hard). Candy type candy. A nougat type candy, characterized in that a soft dough containing fats and fats is slowly added to a mixture of effervescent raw materials and water, followed by mixing and dispersing the setting material, which is boiled and cooled by jelly syrup. Boiled sugar and starch syrup is slowly added to a mixture of gelatin and water, followed by mixing and dispersing the setting material and flavorings which are boiled and hardened by jelly syrup. A candy of the type of candy characterized in that the sugar, glucose, starch, pectin, gelling agent, and flavoring ingredients are mixed with a setting material obtained by cooling and solidifying the jelly syrup. The candy according to claim 1, wherein the soft dough is 50-98 wt% and the setting material is 2-50 wt%. A soft dough containing 5-20% by weight of fat is boiled, cooled to 60-70 ℃ by natural cooling or forced cooling, and boiled with jelly syrup at a temperature of 100-120 ℃. A method for producing a candy of the soft candy type, characterized by mixing and dispersing. After setting the soft dough containing 5-20% by weight of fat, cooled to 60-70 ℃ by natural cooling or forced cooling, boiled jelly syrup at 100-120 ℃, and left it overnight A method for producing a soft candy type candy, characterized by mixing and dispersing to form a center material and enclosing the outer periphery of the center material in hard candy dough or soft candy dough. After setting the soft dough containing 5-20% by weight of fat, cooled to 60-70 ℃ by natural cooling or forced cooling, boiled jelly syrup at 100-120 ℃, and left it overnight A method for producing a candy of a soft candy type, characterized in that it is mixed and dispersed to form a center material, and the outer periphery of the center material is wrapped in a soft candy dough by a double molding machine, and the above setting agent is mixed and dispersed in the soft candy dough. A method of producing a nougat-type candy, characterized in that a mixture of effervescent raw materials and water is slowly added to boiled soft fat containing fats and fats, followed by mixing and dispersing the setting material, which is boiled and cooled by jelly syrup. A method of producing a marshmallow-type candy, characterized in that the mixture of gelatin and water is slowly added to the boiled sugar and syrup, followed by mixing and dispersing the setting material and the flavor, which are boiled and cooled by jerry syrup. Sugar, glucose, starch, pectin, gelling agent, and flavoring ingredients are uniformly mixed in a setting material that is cooled and solidified by boiling jelly syrup, and then assembled to a certain size and dried for a certain period of time. A method for producing a candy of the type of candy characterized in that it is prepared, and then mixed with a lubricant and a fragrance and mixed uniformly. The candy according to claim 2, wherein the soft dough is 50-98 wt% and the setting material is 2-50 wt%. The candy according to claim 3, wherein the soft dough is 50-98 wt% and the setting material is 2-50 wt%. The candy according to claim 4, wherein the soft dough is 50-98% by weight and the setting material is 2-50% by weight.