JP2011092073A - Method for producing hard candy highly containing fruit juice - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing hard candy allowing great relish of original taste of fruit juice, without the need of complicated steps. <P>SOLUTION: This method for producing the hard candy highly containing fruit juice includes concentrating a solution which contains 5.5-25 wt.% of glucide derived from fruit juice and 35-60 wt.% of trehalose in terms of anhydride content, based on the whole solid weight, under a low pressure of 60-160 mmHg (7.998-21.328 kPa) at 85-100°C. As a result of this, the hard candy containing 60 wt.% or more of fruit juice at raw conversion is produced. <P>COPYRIGHT: (C)2011,JPO&INPIT

Description

  The present invention relates to a method for producing a hard candy containing a high amount of fruit juice.

  One common genre of hard candy is fruit candy. Their product characteristics vary, and the only products on the market today are the traditional low-priced drops (sugar-based candy), low calories and low caries. It is a product that has sugar and a throat bowl with fruit elements.

  Although these product concepts are different, the common point is that there is not much fruit juice in the candy, and the fruit flavor, sweetener, and acidulant are added and adjusted as a method for producing a fruit feeling.

  On the other hand, a lot of pure fruit hard candy is released every year, but there is a situation that sales do not increase so much, and there are few products that have become established in the market. One of the causes is thought to be due to the comparison with the original fruit, that is, it is speculated that the existing fruit candy lacks a realistic fruit juice feeling and therefore the market cannot be expanded.

  This guess can be confirmed by the sales performance of gummy, soft candy, especially gummy. Meiji Seika Co., Ltd. Fruit Juice Gummy (registered trademark) is characterized by 100% fruit juice, and due to the synergistic effect with the high moisture value inherent in gummy, it became possible to have a realistic fruit juice feeling and created a large market.

  On the other hand, in a hard candy, it is generally difficult to produce a fruit juice at a high content, and the reasons for this are as follows. In the candy manufacturing process, the mixed ingredients are concentrated at 120 to 150 ° C. in a vacuum kettle, so that the fruit juice components that have been added before the concentration lose their flavor and color due to heat denaturation, caramel reaction, and Maillard reaction. In particular, as the proportion of the fruit juice increases, the effects of the caramel reaction and Maillard reaction are conspicuous, and in some cases, a taste such as scorching may be imparted.

  As a technique for solving such a problem, in Patent Document 1, a fruit juice candy is manufactured at 95 ° C. or lower using a microwave, but its practicality is low in terms of equipment facilities. Moreover, in patent document 2, after preparing and adjusting each of a syrup part and a fruit juice part, after concentrating in-line, a concentration process is performed and it manufactures as a hard candy. This method lacks simplicity and has problems that lead to low productivity.

  In addition, as a method to avoid caramel reaction and Maillard reaction, a method of adding fruit juice powder after concentration has been studied, but kneading a sufficient amount of fruit juice powder into koji dough is the most suitable method due to roughness and moisture absorption problems I can't think of it. Patent Document 3 describes a method in which powdered non-reducing sugar and fruit juice are combined to make the solid content 70% or more and then mixed with the concentrated dough. Although this method certainly gives a fresh feeling, the juice is 50% in terms of raw material and does not reach a sufficient taste.

  On the other hand, as already described, it is a well-known fact that the fruit juice sensation increases as the moisture value of the candy increases. Occurs.

  Therefore, as described in Patent Document 4, a hard candy having a moisture value of 3.5 to 10% can be produced by adding trehalose to a high content. Moreover, although the Example of patent document 5 also describes about the combination of a trehalose and fruit juice, as a problem of the candy produced on the conditions, the deterioration of the taste by the temperature at the time of concentration and the crystal | crystallization of trehalose Examples include poor handling due to high saccharification (saccharification) ability, and poor texture. As the cause of this, this technology is originally specialized in moisture value and curability, and the sugar ratio of trehalose and fruit juice in the preparation and / or the temperature at the time of concentration and the decompression conditions have not been sufficiently studied. It is.

  As described above, it is very difficult to produce a candy having a high content of fruit juice as described above, and even if it is produced, the present product does not have a satisfactory product power as a product.

Japanese Patent No. 2725871 JP 07-289168 A Japanese Patent Laid-Open No. 06-070686 Japanese Patent No. 4171554 Japanese Patent No. 4171554

  An object of this invention is to provide the manufacturing method of the hard candy which can fully enjoy the original taste of fruit juice, without requiring a complicated step.

  As a result of intensive studies to solve the above-mentioned problems, the present inventors have derived from accumulated data that fruit juices, particularly sugars derived from fruit juices, are strongly related to caramelization and Maillard reaction. Therefore, based on these findings, the amount of sugar and trehalose derived from fruit juice is specified for the total solid weight, and the hard candy containing a high amount of fruit juice is manufactured by strictly determining the concentration conditions. The method has been found and the present invention has been completed.

That is, the gist of the present invention is as follows.
(1) A solution containing 5.5 to 25% by weight of a saccharide derived from fruit juice and 35 to 60% by weight of trehalose in terms of anhydride with respect to the total solid weight is obtained by adding 60 to 160 mmHg (7.998 to 21.328 kPa) under low pressure and concentrated at 85-100 ° C., a method for producing a hard candy containing a high content of fruit juice,
(2) It relates to a method for producing a heart candy containing a high content of the fruit juice according to (1), wherein the content of the fruit juice of the hard candy is 60% by weight or more in terms of raw.

  Since the hard candy obtained in the present invention contains a high amount of fruit juice, in the basic fruit candy market where only temporary sales are currently listed, customers are satisfied by feeling sufficient fruit juice. Giving and revitalizing the fruit candy market. In addition, when combined with other flavored candy after concentration, the amount of the whole fruit juice inevitably decreases, so the hard candy obtained in the present invention has a moderately reduced burning and toothing, so other flavors Even when combined with the candy, you can enjoy a complex and changing taste with a rich fruit juice, and there is a possibility that you can aim to expand the market by acquiring new customers.

The definition of the hard candy containing a high amount of fruit juice in the present invention is a hard candy containing 60% by weight or more of fruit juice in raw conversion. The raw equivalent content is calculated by multiplying the weight percentage of the fruit juice with respect to the weight of all raw materials by the concentration rate.
The moisture value of the hard candy is 3 to 7.5%.

  The types of fruit juice used in the present invention are single or plural from fruit juices derived from fruits such as strawberries, grapes, berries, peaches, melons, apples, oranges, grapefruits and lemons, fruit juices derived from vegetables such as tomatoes and carrots. You may use it in combination. Examples of the fruit juice include low-temperature concentrated fruit juice, frozen concentrated fruit juice, and straight fruit juice. In addition, the kind and form of fruit juice which can be used by this invention are not necessarily limited to these.

  The fruit juice-derived saccharide in the present invention means a saccharide contained in the added fruit juice. The content of the sugar derived from fruit juice is 5.5 to 25% by weight, preferably 9.7 to 20% by weight, based on the solid weight of the entire hard candy. If it is less than 5.5% by weight, a sufficient fruit juice feeling cannot be obtained. On the other hand, when it is higher than 25% by weight, the Maillard reaction proceeds, and a strange odor and a burning taste are imparted.

  Examples of trehalose used in the present invention include trehalose, neotrehalose and isotrehalose, and these may be used alone or in combination.

  The trehalose content is 35 to 60% by weight in terms of anhydride, preferably 43 to 53% by weight, based on the solid weight of the entire hard candy. On the other hand, if it is less than 35% by weight, the water retaining ability is lost and the durability is lowered. On the other hand, if it exceeds 60% by weight, a glass-like texture is produced and the product strength is reduced.

  The hard candy of the present invention is a candy mainly composed of fruit juice-derived sugar and trehalose, and if the amount of the sugar derived from fruit juice and trehalose does not deviate from the above ranges, the sugar derived from fruit juice and Can add sugar, starch syrup, etc. as other saccharides, and optionally add dairy products, starch, flour, fats, fragrances, sour seasonings, seasonings, sweeteners, etc. as auxiliary ingredients it can.

  When manufacturing hard candy, it is common to go through each step of raw material dissolution, concentration (boiled), cooling, molding, cooling, packaging, etc., and in the case of the present invention, these steps are also followed. Do.

Specifically, trehalose and saccharide are first mixed and dissolved by heating, and then the solution to which fruit juice has been added is concentrated.
Here, the saccharide mixed with trehalose and dissolved by heating is a saccharide different from the saccharide derived from fruit juice. Moreover, the saccharide | sugar derived from fruit juice can also be added simultaneously by adding fruit juice.
Moreover, when mixing the said trehalose and saccharide | sugar, you may add water from the point which heat-dissolves efficiently.

In the above method, Brix is boiled to 85 to 90 when raw materials excluding fruit juice are mixed and dissolved by heating. When boiled, it is preferable to stir and mix. Next, fruit juice is added to the agitated solution and boiled again until Brix reaches 85-90 to obtain a solution.
The conditions for boiling the mixed solution of raw materials excluding the fruit juice and the solution added with the fruit juice are preferably 90 to 100 ° C.

In the present invention, the solution obtained above is concentrated.
The concentration conditions in the present invention are 85 to 100 ° C. under a low pressure of 60 to 160 mmHg (7.998 to 21.328 kPa). Under a pressure higher than 160 mmHg (21.328 kPa), the moisture value of the obtained hard candy increases, and toothing and retention are lost, and there is a problem in durability. Similarly, it occurs when the temperature during concentration is lower than 85 ° C. On the other hand, when the temperature at the time of concentration exceeds 100 ° C., the Maillard reaction proceeds and the taste deteriorates. Preferably it is the range of 90-95 degreeC.

  For the concentration, a dedicated device such as a concentration kettle is used. As the concentration kettle, it is desirable to use a concentration kettle with blades inside a concentration kettle called a controller that makes hard candy dough difficult to burn.

  The hard candy obtained by concentration is cooled to 50 to 70 ° C., formed into a desired shape, and further cooled to near room temperature and packaged. Add auxiliaries such as dairy products, starch and wheat flour to hard candy ingredients if necessary and heat-melt, boil down, concentrate hard candy dough, oils, fragrances, acidulants, seasonings, sweeteners Auxiliary raw materials such as may be added.

  The hard candy obtained as described above can be arbitrarily combined with other candy. Other types of candy include hard candy, soft candy, and gummy candy that are outside the scope of this claim. However, the type of candy is not limited to this as long as there is no problem in durability and the quality is not degraded. .

  Hereinafter, the present invention will be described in detail with reference to examples.

(Examples 1-6, Comparative Examples 1-4)
The fruit juice used is 7 times concentrated apple fruit juice containing 70.3% by weight of sugar, 35 times weight 5 times concentrated lemon fruit juice, or 52.8 weight% 4 times concentrated grape fruit juice, Hayashibara Co., Ltd. product was used. Table 1 summarizes sugars derived from concentrated fruit juice, trehalose amount converted to anhydrous, and other carbohydrates with respect to the total solid weight in Examples and Comparative Examples.

The production of hard candy in Example 1 will be described. As the composition of the hard candy, the composition 1 was used. First, 66.3 kg of trehalose dihydrate (moisture content 9.5%), 20.8 kg of Hellodex (Mizuna, Hayashibara Co., Ltd.), 10 kg of water were heated and dissolved in a kettle, and Brix was raised to 87. 35.7 kg of 7-fold concentrated apple juice was charged into a charging kettle, further concentrated at 95 ° C., Brix was raised to 87, and then returned to the concentration kettle (feeding conditions). Subsequently, it heated up to 95 degreeC by 90 mmHg (11.997 kPa) under reduced pressure, stirring in a concentration tank.
Next, the obtained hard candy was cooled to room temperature after stamping.

  Examples 2 to 6 and Comparative Examples 1 to 4 were prepared in the same procedure and concentration conditions as in Example 1. In addition, as a composition of the hard candy, it used in order so that it might become the mixing | blending 2-10.

  The hard candy obtained in Examples 1 to 6 and Comparative Examples 1 to 4 was licked by a total of 40 men and women between the ages of 20 to 40, and the fruit juice feeling, scorching feeling, texture and toothing were investigated. The results are shown in Table 2.

The symbols in Table 2 indicate the following contents.
(Fruit juice feeling)
“◎” I feel the juice.
“○” Feels the juice.
“△” I feel a little fruit juice.

(Burning, toothed, texture)
"-" Burning sensation, no toothing, or good texture.
“+” Burning sensation, toothing is slightly felt but not a serious problem, or a glassy texture is a little but not a serious problem.
"++" Burning feeling, toothed feel, or glassy texture is a serious problem.

  As a result, as can be seen in Table 2, in Examples 1 to 6, it was determined that a good fruit juice feeling was obtained. In Examples 1 and 2, the texture and toothing were slightly felt, but the product strength was not reduced. In Examples 2-6, there was no scorching feeling seen in an excessive Maillard reaction, and the texture was also good. On the other hand, in Comparative Example 1, there was a problem that the feeling of fruit juice was not sufficiently felt. Further, in Comparative Example 2, a burning sensation, a glass-like inorganic texture in Comparative Example 3, and toothing in Comparative Example 4 were cited as serious problems.

(Examples 7-9, Comparative Examples 5-7)
Then, based on the result of Table 2, Example 3 was made into the standard of a mixing | blending and concentration condition, and also the result of having examined the conditions at the time of concentration is shown in Table 3. In addition, Examples 7 to 9 and Comparative Examples 5 to 7 were produced under the same production procedure and preparation conditions as Example 3 except that the concentration conditions were adjusted as shown in Table 3. About the manufactured hard candy, the same criteria as Example 1 evaluated the fruit juice feeling, the burning feeling, and the toothedness.

  As can be seen in Table 3, Examples 7, 8, and 9 were considered to be within an acceptable range, although there was some feeling of burning or toothing. On the other hand, in Comparative Examples 5 and 7, the burning feeling and toothedness were conspicuous, and Comparative Example 6 was a product that felt the fruit juice feeling very much. Judged that the product was not reached.

Claims (2)

  60 to 160 mmHg (7.998 to 21.328 kPa) of a solution containing 5.5 to 25% by weight of sugar derived from fruit juice and 35 to 60% by weight of trehalose in terms of anhydride relative to the total solid weight ) Under a low pressure and concentrated at 85 to 100 ° C. to produce a hard candy containing a high content of fruit juice.   The method for producing a heart candy with a high content of fruit juice according to claim 1, wherein the content of the fruit juice of the hard candy is 60% by weight or more in raw equivalent.