TW201608989A - Soft candy and production method thereof - Google Patents

Abstract

The objective of this invention is to provide a new pattern of soft candy and the production method thereof. This invention produces the soft candy by mixing at least two kinds of candy bodies. When eating, the soft candy of this invention not only has multiple mouthfeels, but also has rich taste since the mixed two or more kinds of candy body solids are different in formula compositions and moisture contents, thereby generating time difference when releasing sweetness and flavor. When eating the soft candy disclosed in this invention, consumers can obtain multiple enjoyments of fascinating mouthfeel and delicious taste.

Description

Soft candy and its manufacturing method

The present invention relates to a novel form of soft candy and a method of producing the same. The present invention is also particularly directed to a soft candy having a plurality of mouthfeel and rich taste changes upon eating and a method for producing the same.

Soft candy is a kind of hobby. It has a unique soft taste and its sweet taste will dissolve in the mouth when chewing, and it can balance the taste and taste, so that the consumer can enjoy its unique chewiness and sweetness at the same time. Soft candy is also popular among people of all walks of life and age. And because it is not easily affected by temperature, storage and portability, it has become a very popular hobby.

In the development of soft candy products, the industry has also made various attempts to develop various new flavors or tastes. As a flavor of soft candy, it has been a variety of sour-sweet fruit flavors in the past, and recently, there is also a soft candy which has developed a milky or matcha taste without acidity (Patent Document 1). On the other hand, in the taste of the soft candy, the problem of easy adhesion of the tooth occurs when it is eaten due to its unique soft taste, and a manufacturing method for improving the problem has been disclosed (Patent Document 2).

Prior technical literature

Patent Document 1: Republic of China Patent Publication No. TW 201116214 A1

Patent Document 2: Republic of China Patent Publication No. TW 201300025 A1

In view of the fact that most of the soft candy products currently on the market are single flavors (such as fruits, dairy products, etc.) or a single mouthfeel, the inventors of the present invention have developed a new type of hobby, and based on the expression of local characteristics, The chewing property and flavor of the food are excellent, and the research and development has a new taste. The taste of the soft candy, so that consumers can enjoy the imaginative taste and taste of multiple enjoyment when eating.

After considering the flavors with local characteristics in various aspects, the inventor of this case developed new tastes by using Taiwan's unique hand-cranked drink as the theme. Taste of soft candy. In order to make a special hand-shake drink in Taiwan, such as pearl milk tea or grapefruit green tea, etc., the softness of the tea-flavored beverage containing various ingredients such as pearl powder or pulp, in view of the characteristics of the hand-cranked beverages It has a special taste that requires a chewing ingredient when drinking, and then begins to conceive a kind of soft candy that combines the flavor and ingredients of the hand-cranked beverage.

In order to provide the aforementioned new taste. The taste of the soft candy, the inventors and other considerations in various aspects, selected a hand-cranked beverage with Taiwan's local characteristics as a theme, research and development of new flavors. The soft candy of the taste, in particular, a soft drink of a tea-like beverage containing various ingredients such as pearl powder or pulp, such as pearl milk tea or grapefruit green tea. And in order to obtain a special taste like chewing ingredients when drinking a hand-cranked drink, after the difficulties in research and development, a new type of development was successfully developed. The soft candy is a mixture of two or more kinds of saccharide solids (sometimes referred to as saccharides below the saccharide solids) having different water contents. The present invention also provides a method for producing the novel state of the aforementioned soft candy.

The invention has the following aspects:

"1" a soft candy comprising 50 parts by weight to 95 parts by weight of the first saccharide solids and 5 parts by weight to 50 parts by weight of the second saccharide solids, the second saccharide solids The first saccharide solid is coated, exposed on the surface of the first saccharide solid, or unevenly dispersed in the first saccharide solid, wherein the first saccharide solid contains at least a saccharide or a fat The emulsifier, the gelatin, the tea flavor imparting agent and the water, the gelatin content is 0.2% by weight to 10% by weight, and the moisture content is 5% by weight to 15% by weight based on the total weight of the first saccharide solids; The disaccharide solid form contains at least a saccharide, a flavor imparting agent and water of an edible polysaccharide such as a saccharide, an emulsifier, a gelatin, a gum arabic or a pectin, and a gelatin content relative to the total weight of the second saccharide solid matter. The content is from 0.2% by weight to 10% by weight, the polysaccharide content is from 0.1% by weight to 4% by weight, and the moisture content is from 6% by weight to 18% by weight.

And the moisture content of the second saccharide solid is 1.2 to 1.8 times the moisture content of the first saccharide solid.

[2] The soft candy according to the above "1", wherein the polysaccharide in the aforementioned second saccharide solid may be gum arabic or pectin.

[3] The soft candy according to the above "1", which may comprise two or more of the aforementioned second saccharide solids, the two or more of the aforementioned second sugars At least one of the body solids differs in flavor, size, shape, moisture content, and component content of each other.

"4" is a method for producing a soft candy according to the above "1" to "3", which comprises at least the following steps (1) to (4): step (1): manufacturing a first saccharide solid; step (2) : producing a second saccharide solid; step (3): producing the first saccharide solid obtained in the above step (1) and the second saccharide solid obtained in the above step (2) a soft candy saccharide solid; and a step (4): forming the soft candy saccharide solid obtained in the above step (3) into a soft candy.

[5] The method for producing a soft candy according to the above "4", wherein in the step (2), the second saccharide solid matter can be made into a spherical shape, a hemispherical shape, a square shape, a rectangular shape or a rhombic shape, and is long. The width is 10% to 50% of the length and width of the soft candy after final formation, and the diameter is 10% to 75% of the height of the final formed soft candy.

<<6>> A method for producing a soft candy according to the above "4" or "5", wherein the step (2) may be repeated to produce two or more second saccharide solids.

The soft candy of the present invention comprising the first and second saccharides obtained by the specific formulation composition and the moisture content respectively enables the consumer to obtain more than two different mouthfeel when chewing, and is chewing. Feel the change in flavor during the process.

Wherein, the soft candy of the present invention, when chewed in the mouth, is first The saccharide will first melt and appear in the mouth of the consumer during the manufacturing process. After that, the second saccharide which is different from the first saccharide will appear, and the consumer will feel the same when chewing. Two different tastes of the saccharide and the second saccharide, and during the further chewing, the second saccharide is also dissolved, and in the mouth of the consumer, the second saccharide is mixed with the flavor of the first saccharide, Produce another new flavor.

The novel form of the soft candy provided by the present invention may include other second saccharides different in flavor, size, shape, moisture content and component content, in addition to the second saccharide, that is, Two or more second saccharides may be contained in the soft candy. The plurality of second saccharides may have different mouthfeel due to size, moisture content, component content, and even shape, and the time required for melting during the chewing process may also be different, and the manufacturing process may be separately The different flavors imparted will appear in the mouth of the consumer with a time difference, allowing the consumer to obtain more levels of mouthfeel and flavor changes upon chewing.

The novel form of the soft candy of the present invention is obtained by mixing two or more kinds of saccharides. The two or more sugar systems comprise a first saccharide and at least one second saccharide.

The composition of the first saccharide and the second saccharide will be described below.

The composition of the "first saccharide"

The first saccharide of the present invention contains at least a saccharide, a fat, an emulsifier, a gelatin, a tea flavor imparting agent and water, and the moisture content thereof is the total weight of the saccharide. 5 to 15% of the amount.

The saccharide in the first saccharide refers to an edible sweetener such as granulated sugar, glucose, fructose, maltose, lactose, starch syrup, maltodextrin, sorbitol, maltitol, reduced starch syrup, and the aforementioned mixed sugar liquid. One or more selected ones. When the total weight of the first saccharide is 100 parts by weight, the amount of the saccharide to be added may be, for example, 50 to 90 parts by weight, preferably 70 to 88 parts by weight.

The fats and oils to be added to the first saccharide may be appropriately selected from the group consisting of animal fats such as butter, vegetable oils such as coconut oil and soybean oil, and edible oils such as hydrogenated oils. When the total weight of the first saccharide is 100 parts by weight, the amount of the fat added may be, for example, 5 to 15 parts by weight, preferably 7 to 10 parts by weight.

The emulsifier to be added to the first saccharide may be one or more selected from the group consisting of edible emulsifiers such as lecithin, diglyceride, sucrose fatty acid or sorbitan fatty acid. When the total weight of the first saccharide is 100 parts by weight, the emulsifier may be added in an amount of, for example, 0.1 to 2 parts by weight, preferably 0.2 to 1 part by weight.

As the gelatin added to the first saccharide, a substance derived from pig skin, bovine bone or fish can be suitably used. When the total weight of the first saccharide is 100 parts by weight, the gelatin content may be, for example, 0.2 to 10 parts by weight, preferably 1 to 5 parts by weight, particularly preferably 2 to 4 parts by weight.

The tea flavor imparting agent added to the first saccharide may be a tea liquid such as black tea, green tea or oolong tea; such tea shards, tea powder or extract. Taking the tea powder as an example, when the total weight of the first saccharide is 100 parts by weight, the addition amount may be 0.3 to 1 part by weight, preferably 0.3 to 0.6. Parts by weight.

In addition to the tea flavor imparting agent, the first saccharide may contain a cow's milk flavor imparting agent such as raw milk, whipped cream, or powdered milk in an appropriate amount, whereby the first saccharide may exhibit a milk tea flavor.

In addition to the above-mentioned components, the first saccharide may be added with an edible additive such as a sour agent, a fragrance or a coloring matter as needed, without affecting the physical properties thereof.

The composition of the "second saccharide".

The second saccharide of the present invention contains at least a polysaccharide such as a saccharide, an emulsifier, gelatin, gum arabic or pectin, and water. The second saccharide has a moisture content of 6 to 18% of the total weight of the saccharide.

The sugars and gelatin in the second saccharide may be the same source as the first saccharide. When the total weight of the second saccharide is 100 parts by weight, the amount of the saccharide may be, for example, 50 to 95 parts by weight, preferably 80 to 91 parts by weight; and the gelatin may be added in an amount of, for example, 3 to 10 parts by weight. The portion is preferably 4 to 9 parts by weight, particularly preferably 5 to 8 parts by weight.

As the polysaccharide added to the second saccharide, when the total weight of the second saccharide is 100 parts by weight, the amount of gum arabic may be, for example, 0.3 to 4 parts by weight, and the amount of pectin added may be, for example, 0.1 to 1 Parts by weight. The amount of such polysaccharides to be added may be plural, or only one, may be added depending on the desired texture, and the total amount thereof is 0.1 to 4 parts by weight.

The second saccharide may further contain a flavor imparting agent which imparts a desired flavor to the second saccharide such as brown sugar, concentrated fruit juice or fruit juice powder, and when the total weight of the second saccharide is 100 parts by weight, the flavor imparting agent is added. It may be, for example, 0.5 to 3 parts by weight, preferably 1 to 2 parts by weight.

In addition to the above-mentioned components, the second saccharide may be added with an edible additive such as a sour agent, a fragrance or a coloring matter as needed, without affecting the physical properties thereof.

The moisture content of the second saccharide in the soft candy of the present invention is 1.2 to 1.8 times the moisture content of the first saccharide, and by making the ratio of the moisture content within this range, when chewing the soft candy, it is obvious A different taste of the first saccharide and the two second saccharides is obtained.

The novel form of the soft candy of the present invention comprises a first saccharide and at least one second saccharide, and preferably comprises a first saccharide and a change in taste and taste caused by the soft candy. One to three second saccharides, more preferably one containing a first saccharide and one second saccharide or one containing a first saccharide and two second saccharides. A soft candy containing three or more types of second saccharides may be too complicated in taste and taste, and may become unpleasant.

The method for producing the soft candy of the present invention will be described below.

The method for producing a soft candy of the present invention comprises at least the following steps (1) to (3).

(1) A step of producing a first saccharide.

The quantitative water, sugar, hydrogenated vegetable oil and emulsifier feed is mixed and stirred and heated to a set temperature, such as 125 to 140 ° C, to be dissolved, and the moisture content is adjusted to a set value by heating, for example, 5 After the weight %~15% by weight, after rapid cooling, the quantitative gelatin, tea flavor imparting agent and other edible additives such as seasonings, sour materials, pigments and flavors are sequentially added, and then stirred until uniform.

(2) A step of producing a second saccharide.

Mixing the quantified water, sugar, gelatin, gum arabic and or pectin with stirring and heating to a set temperature such as 95-110 ° C, and adjusting the moisture content by a desired weight percentage by heating, then adding the acid-flavored material And a small amount of pigments and flavors, further mixed to a uniform. Thereafter, the molding can be carried out by a conventional method such as a filling machine method or extrusion molding. The moisture content of the formed second saccharide is, for example, 6 to 18% by weight. The second saccharide body can be directly formed into, for example, a spherical shape, a hemispherical shape, or a plurality of different small particles having a square shape, a rectangular shape, a rhombic shape, or the like, or a long shape of a triangular column or a square column, and then cut into small pieces. Granular. As long as the final length and width are 20% to 95% of the length and width of the soft candy after final formation, the diameter is 10% to 75% of the height of the final formed soft candy.

This step (2) may be repeated to produce a second saccharide having the same or different flavor, size, shape, moisture content, and composition content, respectively.

(3) a step of mixing the first and second saccharides to produce a soft candy saccharide.

The first saccharide obtained in the above step (1) is formed into a belt shape by a conventional method using a roller compressor or the like, and is scattered on the strip-shaped first saccharide body in the above step (2). The small granules of the second saccharide are mixed with the first saccharide and the second saccharide to obtain a saccharose saccharide.

(4) Steps of forming the soft candy body

After the soft candy saccharide obtained in the step (3) is flattened, it is stretched and cut to form a soft candy.

In the soft candy obtained by the production method of the present invention, the second saccharide may be completely coated with the first saccharide or part of the second saccharide The surface of the first saccharide is exposed.

In the soft candy obtained by the production method of the present invention, the weight ratio of the first saccharide to the second saccharide is 1:1 to 19, and as long as it is in the above range, the taste of the soft candy can be appropriately adjusted. .

When the soft candy of the present invention is blended with more than one second saccharide, the blending ratio of the plurality of second saccharides can be appropriately adjusted according to the mouthfeel and flavor of the desired soft candy product.

The soft candy of the present invention can be finally formed into various shapes or sizes, for example, a pencil-like strip having a cross-sectional diameter of 0.5 to 2.0 cm, etc., which is convenient to hold by hand, or a diameter of 1.5 to 3.0 cm. Shapes such as a spherical shape, an elliptical shape, or a rectangular parallelepiped shape.

The water content of the first saccharide and the second saccharide in the production method of the present invention and the examples described later are each measured by the following method.

The moisture content of the first saccharide is measured by a card moisture analyzer after the step of producing the first saccharide is completed.

The moisture content of the second saccharide is measured by an infrared moisture analyzer after the second saccharide is formed.

Several embodiments of the invention are enumerated below, but the invention is not limited to the following examples.

Example 1

First, the first saccharide was prepared according to the following procedure, and 13 parts by weight of water, 40 parts by weight of granulated sugar, 48 parts by weight of starch syrup, 8 parts by weight of hydrogenated vegetable fat, and 0.2 part by weight of an emulsifier were fed to an open boiling kettle. Mixing and heating, heating to a set temperature to dissolve, and slowly pouring the well-mixed first saccharide raw material onto a cooled steel strip for rapid cooling and then flowing In the horizontal mixer. Next, 2 parts by weight of gelatin, 0.3 parts by weight of green tea powder, 1.1 parts by weight of a sour material, 0.3 parts by weight of a pigment, and a small amount of flavor were sequentially added to a horizontal mixer, and stirred, and the first saccharide was taken out after completion. The first saccharide has a moisture content of about 7.6% by weight.

Further, a second saccharide was prepared according to the following procedure, and 14 parts by weight of water, 42 parts by weight of granulated sugar, 45 parts by weight of starch syrup, 3.6 parts by weight of sorbitol, 7 parts by weight of gelatin, and 1.3 parts by weight of gum arabic were fed to open cooking. After the kettle was stirred and heated to a predetermined temperature, 1 part by weight of a sour material and a small amount of a pigment and a fragrance were added, and further mixed. Then, the second mixed saccharide raw material is filled into the starch mold by using a filling machine, and then left to dry for 5 to 7 days, and then removed by powder removal to obtain a small granule-shaped second saccharide. . The second saccharide has a moisture content of about 11% by weight and a size of 10 mm in diameter, 8 mm in height, and a weight of 0.6 g.

Then, the first saccharide body is formed into a strip shape having a width of 220 mm and a thickness of 5 mm by a roller compressor, and the small granule-shaped second saccharide is uniformly dispersed on the strip-shaped first saccharide body to smooth the mixed saccharide body. Thereafter, stretching and cutting were carried out, and the mixed saccharide of the first saccharide and the second saccharide was molded into a rectangular columnar soft candy product having a length of 29 mm, a width of 10.5 mm, and a height of 14 mm. The content of the second saccharide in the finished soft candy was 17% by weight. The finished soft candy is a new soft candy that simulates Taiwanese hand-shaked beverages such as pearl green tea (green tea with pearl powder).

Example 2

The soft candy product was produced in the same manner as in Example 1 except that the sour material in the first saccharide was changed to 0.8 parts by weight, and 0.3 parts by weight of concentrated passion fruit juice was added after adding gelatin and green tea powder to the horizontal mixer. . The finished soft candy is a new soft-sweet candy that simulates Taiwanese hand-shake beverages such as pearl passion green tea (green tea with pearl powder and passion fruit flavor).

Example 3

In addition to the change of the sour material in the first saccharide to 0.8 parts by weight, 0.3 parts by weight of the concentrated passion fruit juice was added after adding the gelatin and the green tea powder to the horizontal mixer; and the sorbitol in the second saccharide was changed to 3 parts by weight. The sour material was changed to 0.6 parts by weight, and a soft candy product was produced in the same manner as in Example 1 except that the second saccharide was stirred and heated to a predetermined temperature, and then 1 part by weight of the concentrated grape juice was added. The finished soft candy is a new taste soft candy that simulates Taiwanese hand-shake beverages such as passion fruit green tea with grape skin.

Example 4

In addition to the change of the sour material in the first saccharide to 0.8 parts by weight, 0.3 parts by weight of the concentrated passion fruit juice was added after adding the gelatin and the green tea powder to the horizontal mixer; and the sorbitol in the second saccharide was changed to 3 parts by weight. The sour material was changed to 0.6 parts by weight, and a soft candy product was produced in the same manner as in Example 1 except that the second saccharide was stirred and heated to a predetermined temperature, and then 1 part by weight of concentrated orange juice was added. The soft candy product is a new taste soft candy that simulates Taiwanese hand-shake beverages such as passion fruit green tea with orange fruit flesh.

Example 5

A soft candy was prepared in the same manner as in Example 1 except that the sour material in the first saccharide was changed to 0.8 parts by weight, and 0.3 parts by weight of concentrated grapefruit juice was added after adding gelatin and green tea powder to a horizontal mixer. Finished product. The finished soft candy is a new soft-sweet candy that simulates Taiwanese hand-shaked beverages such as pearl grapefruit green tea (green tea with pearl powder).

Example 6

In addition to changing the sour material in the first saccharide to 0.8 parts by weight, after adding gelatin and green tea powder to the horizontal mixer, 0.3 parts by weight of the concentrated grapefruit juice was added, and the sorbitol in the second saccharide was changed to 3 parts by weight and the sour material were changed to 0.6 parts by weight, and a soft candy finished product was produced in the same manner as in Example 1 except that the second saccharide was stirred and heated to a predetermined temperature and then 0.3 parts by weight of concentrated grape juice was added. The finished soft candy is a new soft-sweet candy that simulates Taiwanese hand-shaked beverages such as grapefruit-flavored green tea with grape skin.

Example 7

The soft candy product was produced in the same manner as in Example 1 except that the sour material in the first saccharide was changed to 0.8 parts by weight, and 0.3 parts by weight of concentrated lemon juice was added after adding gelatin and green tea powder to a horizontal mixer. . The finished soft candy is a new soft-sweet candy that simulates Taiwanese hand-shaked beverages such as pearl jade lemon (a lemon-flavored green tea with pearl powder).

Example 8

In addition to changing the sour material in the first saccharide to 0.8 parts by weight, 0.3 parts by weight of the concentrated lemon juice was added after adding the gelatin and the green tea powder to the horizontal mixer; and the sorbitol in the second saccharide was changed to 3 parts by weight. The sour material was changed to 0.6 parts by weight, and a soft candy product was produced in the same manner as in Example 1 except that the second saccharide was stirred and heated to a predetermined temperature, and 0.3 parts by weight of concentrated pineapple juice was added. The soft candy product is a new taste soft candy that simulates a Taiwanese hand-shake beverage such as lemon-flavored green tea with pineapple pulp.

Example 9

In addition to changing the sour material in the first saccharide to 0.5 parts by weight, adding 0.3 parts by weight of the milk powder after adding the gelatin and the green tea powder to the horizontal mixer; and changing the sorbitol in the second saccharide to 3 parts by weight, The sour material was changed to 0.6 parts by weight, and a soft candy finished product was produced in the same manner as in Example 1 except that the second saccharide was stirred and heated to a predetermined temperature, and then 1 part by weight of the concentrated brown sugar liquid was added. The finished soft candy is a new soft-sweet candy that simulates Taiwanese hand-shaked beverages such as pearl milk green (including black sugar powder round green tea milk tea).

Example 10

In addition to changing the sour material in the first saccharide to 0.5 parts by weight, the green tea powder was changed to black tea powder, and 0.6 parts by weight of fresh cream was added; and the sorbitol in the second saccharide was changed to 3 parts by weight, sour material. The soft candy product was produced in the same manner as in Example 1 except that the second saccharide was mixed and stirred, heated to a predetermined temperature, and then 1 part by weight of the concentrated brown sugar liquid was added. The finished soft candy is a new soft-sweet candy that simulates Taiwanese hand-shaked beverages such as pearl milk tea (including black sugar powder round black tea milk tea).

Please refer to the following table 1 for the detailed composition of each embodiment.

Claims (7)

A soft candy comprising 50 parts by weight to 95 parts by weight of the first saccharide solids and 5 parts by weight to 50 parts by weight of the second saccharide solids, the second saccharide solids being The saccharide solid is coated, exposed on the surface of the first saccharide solid, or unevenly dispersed in the first saccharide solid, wherein the first saccharide solid contains at least a saccharide, a fat, an emulsifier, The gelatin, the tea flavor imparting agent and the water, the gelatin content is 0.2% by weight to 10% by weight, and the moisture content is 5% by weight to 15% by weight based on the total weight of the first saccharide solid matter; the second sugar The solid matter contains at least a saccharide, an emulsifier, a gelatin, an edible polysaccharide, and water, and the gelatin content is 0.2% by weight to 10% by weight based on the total weight of the second saccharide solid matter, and the polysaccharide content is 0.1% by weight to 4% by weight, the moisture content is 6% by weight to 27% by weight, and the second saccharide solid matter is deformed at a temperature above 28 ° C; and the moisture content of the second saccharide solid matter It is 1.2 to 1.8 times the moisture content of the first saccharide solid. The soft candy of claim 1, wherein the edible polysaccharide in the second saccharide solid is gum arabic or pectin. The soft candy of claim 1, wherein the second saccharide solid further comprises a flavor imparting agent. The soft candy of claim 3, which may comprise two or more of the second saccharide solids, the flavor, size, shape and moisture content of the two or more of the second saccharide solids Among the ingredients in the group One less is different. A method for producing a soft candy according to any one of claims 1 to 4, which comprises at least the following steps (1) to (4): step (1): producing a first saccharide solid; and step (2): manufacturing a second saccharide solid; a step (3): mixing the first saccharide solid obtained in the step (1) and the second saccharide solid obtained in the step (2) to produce a soft a saccharide solid; and a step (4): forming the soft saccharide solid obtained in the step (3) into a soft candy. The method for producing a soft candy according to claim 5, wherein in the step (2), the second saccharide solid is formed into a spherical shape, a hemispherical shape, a square shape, a rectangular shape or a diamond shape, and the second sugar is obtained. The length and width of the solid body are 10% to 50% of the length and width of the soft candy after final formation, and the diameter of the second saccharide solid is 10% to 75% of the height of the final formed soft candy. A method of producing a soft candy according to claim 5 or 6, wherein the step (2) is repeated to produce two or more second saccharide solids.