JP6445234B2 - Soft candy with a hard-to-touch texture and method for producing the same - Google Patents

Description

  The present invention provides a soft candy having a texture that is difficult to touch, that is, a soft candy that has a chewy texture inherent to soft candy and that is prevented from adhering to teeth.

  Candy can be roughly classified into hard candy having a water content of less than 6% by weight and soft candy having a water content of 6% by weight or more. The former is hard, while the latter is soft. Both use sugars such as sugar and starch syrup as the main ingredients. Furthermore, various kinds of soft candy are manufactured by changing the kind of the auxiliary material and the water content. In particular, soft candy using fats and gelatin as auxiliary materials and further containing bubbles has become familiar to many consumers as a familiar favorite food. Soft candy is greatly different from hard candy in that it can give various textures, and various new products are being studied along with diversification of consumer preferences (Patent Documents 1, 2, and 3).

  However, soft candy is usually made by dissolving and concentrating sugar, starch syrup, etc., and soft candy made by this method is highly sticky, so it is easy to touch the teeth and removes dental treatment materials and caries. Cause it to cause. That is, as a drawback of soft candy, there is a problem that it easily adheres to teeth during chewing. In order to remedy this drawback, a production method in which oils and fats and emulsifiers are added to candy has been used. Furthermore, since the effect of preventing adhesion to teeth is not sufficient only by adding a small amount of oil and fat, various other methods are being studied.

  Patent Document 1 relates to a soft candy that can produce soft candy having good moldability and a stable crystal state even in a non-heated state, and a method for producing the same. The soft candy is a powder raw material containing crystalline saccharides. A soft candy comprising a non-crystalline saccharide, a binder component, and a binding inhibitor component, wherein the powder raw material particles are in a state where the surface is slightly melted by moisture, the binder component and the binder inhibitor component Is a non-heated soft candy which is dispersed in a continuous layer containing and bonded together via a binder component and a binding inhibitor component.

  Patent Document 2 is suitable for continuous production by extrusion molding and the like, relates to a tablet confectionery confectionery having good moldability and good teeth, and a combination confectionery combining this tablet confectionery confectionery and a viscoelastic confectionery. A confectionery confectionery obtained by pressure bonding a powder raw material containing a crystalline saccharide of a product, wherein the powder raw material is pressure-bonded and integrated by a binder component via a binding inhibitor component. is there.

Patent Document 3 relates to a viscoelastic composition for foods that can be applied to a base dough for chewing candy classified as soft candy and gummy candy among confectionery, and an edible gum, and dietary fiber is essential. A viscoelastic composition for food containing as a main component, wherein (a) a storage elastic modulus (G ′) obtained by dynamic viscoelasticity measurement and obtained by the following formula (1) is 25 ° C. to 35 ° C. A characteristic (b) in which the ratio of (G ′ value at 35 ° C.) / (G ′ value at 25 ° C.) is 0.5 or more and less than 1 in the region from 100,000 Pa to 600,000 Pa. (B) The value of the loss elastic modulus (G ″) obtained by performing dynamic viscoelasticity measurement by the following equation (2) is in the region of 200,000 Pa to 800,000 Pa in the region of 25 ° C. to 35 ° C. , (Value of G ″ at 35 ° C.) / ( The ratio of 5 values of ℃ of G ") is less than 1 0.4 or more:
G ′ (ω) = σ1 / γ0 (1)
G ″ (ω) = σ2 / γ0... Formula (2)
In Equation (1), ω is angular velocity, σ1 is elastic component stress, γ0 is vibration strain, ω is angular velocity, σ2 is viscous component stress, and γ0 is vibration strain. It is the viscoelastic composition for foodstuffs characterized by having the characteristic (b) to show.

  However, in the above prior art, sufficient quality improvement as a soft candy has not been achieved, especially in the manufacturing process, such as adherence to equipment in the manufacturing process, easy to adhere to teeth when eating, etc. There are still problems to be solved regarding physical properties such as control of crystallization and stickiness.

Japanese Patent No. 2986379 Japanese Patent No. 2986396 JP 2010-239924 A

  The present invention has been developed in view of the above-mentioned circumstances in soft candy, and the object is to have a chewy texture inherent in soft candy and prevent adhesion to teeth. Is to provide a soft candy.

This invention relates to the soft candy manufactured by mix | blending and kneading 7 to 14weight% of dietary fiber as solid content with respect to the whole soft candy.
Furthermore, the present invention relates to a soft candy, wherein the dietary fiber is at least one selected from polydextrose and indigestible dextrin.
Furthermore, this invention relates to the soft candy characterized by containing a hydrous glucose.
Furthermore, this invention relates to the soft candy characterized by containing an emulsifier.
Furthermore, the present invention is a method for producing a soft candy in which dietary fibers are blended in an amount of 7 to 14% by weight as a solid content with respect to the entire soft candy, wherein the liquid raw material is added to the powder material in order of decreasing viscosity. The present invention relates to a method for producing soft candy.
Furthermore, this invention relates to the manufacturing method of a soft candy characterized by performing aging for 24 to 48 hours in the environment of temperature 15-25 degreeC and humidity 20-60% RH.

  By blending dietary fiber and a powder material and performing a kneading process, a soft candy that is hard to touch can be provided.

The schematic of the mixing process in the manufacturing method of the soft candy which concerns on this invention. Schematic from the extruder to the cutting process in the manufacturing method of the soft candy which concerns on this invention.

  Hereinafter, the manufacturing method of the soft candy of this invention is demonstrated in detail.

<Soft candy>
Soft candy was produced by blending 7 to 14% by weight of dietary fiber as a solid content with respect to the entire soft candy.
By blending dietary fiber, it was possible to bind the powder material to one lump without heating at a high temperature, and the texture was hard to touch.
The powder material refers to a substance that exhibits a powder shape with a particle size of about 10 μm to 3000 μm at room temperature.

<About the order of raw material input>
Initially, the inventors have, for example,
The mixture was put into the mixing device in the order of fat / oil → water candy / sugar → glucose / caramel powder → thickening polysaccharide → fragrance and mixing was conducted for a total of 10 minutes.
However, this resulted in the formation of a crushed solid such that the thickening polysaccharide, syrup and caramel powder were consolidated.
Thus, as a result of intensive studies, it has been found that the method of “adding liquid raw materials to powder materials in order of increasing viscosity” is very effective. It was also found effective to mix the powder material first, and to preheat the liquid material by hot water or plate heating.
In other words, the raw materials used as the dough are made in the order of sugar, caramel powder, glucose → fats and oils → water candy → thickening polysaccharides → fragrances, making it possible to produce in a short time of 7 minutes. I was able to make a smooth fabric.
In addition, as a powder raw material used for the soft candy of this invention, sweeteners, such as a monosaccharide, a disaccharide, an oligosaccharide, sugar alcohol, a high sweetness degree sweetener, can be mentioned first. Specifically, monosaccharides such as arabinose, galactose, xylose, glucose, fucose, sorbose, fructose, rhamnose, ribose, N-acetylglucosamine; sugar, isotrehalose, trehalulose, trehalose, neotrehalose, palatinose, maltose, melibiose, Disaccharides such as lactulose and lactose; α-cyclodextrin, β-cyclodextrin, isomaltoligosaccharides (isomaltose, isomaltotriose, panose, etc.), oligo-N-acetylglucosamine, galactosyl sucrose, galactosyl lactose, galactopyrano Sil (β1-3) Galactopyranosyl (β1-4) Glucopyranose, Galactopyranosyl (β1-3) Glucopyranose, Galactopyranosyl (β1-6) Gala Topyranosyl (β1-4) glucopyranose, galactopyranosyl (β1-6) glucopyranose, xylo-oligosaccharide (xylotriose, xylobiose, etc.), gentio-oligosaccharide (gentiobiose, gentiotriose, gentiotetraose, etc.), stachyose, Theande oligo, nigerooligosaccharide (such as nigerose), palatinose oligosaccharide, fucose, fructooligosaccharide (such as kestose, nystose), fructofuranosyl nystose, polydextrose, maltosyl-β-cyclodextrin, malto-oligosaccharide (maltotriose, tetraose, pentaose) , Hexaose, heptaose, etc.), oligosaccharides such as raffinose; isomaltitol, erythritol, xylitol, sorbitol, palatinit, maltitol Sugar alcohols such as maltotetriitol, maltotriitol, mannitol, lactitol, reduced isomaltoligosaccharide, reduced xylooligosaccharide, reduced gentiooligosaccharide; α-glucosyltransferase-treated stevia, aspartame, acesulfame potassium, alitame, liquorice extract (glycyrrhizin) , Triammonium glycyrrhizinate, tripotassium glycyrrhizinate, trisodium glycyrrhizinate, diammonium glycyrrhizinate, dipotassium glycyrrhizinate, disodium glycyrrhizinate, curculin, saccharin, sodium saccharine, cyclamate, sucralose, stevia extract, stevia powder, dulcin, Taumatin (Thomatin), Tenryocha extract, Neiseria berry extract, Neotame, Neohe High-intensity sweeteners such as speridine dihydrochalcone, fructosyltransferase-treated stevia, Brazilian licorice extract, miracle fruit extract, rakanka extract, enzyme-treated licorice, and enzymatically decomposed licorice. In addition, caramel powder produced from condensed milk, fruit juice powder (strawberry powder, orange powder, grape powder, etc.) produced by freeze-drying fruit juice such as strawberry, orange, grape, fruit powder, vegetable powder , Tea leaves powder such as matcha powder, seed and seed powder such as coffee powder, cocoa powder, cacao extract powder, dairy powder such as cheese powder, whole milk powder, skim milk powder, mycelium powder, seafood powder, meat powder, egg Powder, algae powder, acidulant made of citric acid, malic acid, fumaric acid, tartaric acid, ascorbic acid, lactic acid, acetic acid and their salts, cereal powder such as wheat flour and rice flour, and bean powder such as soybean flour You can also One or more powder materials selected from known powder materials conventionally used for soft candy can be used, and these can be used alone or in combination of two or more. Moreover, as dietary fiber, 1 or more types of dietary fiber selected from well-known dietary fibers, such as polydextrose and indigestible dextrin, can be used, and these are used individually or in combination of 2 or more types. can do. Further, the oils and fats used in the soft candy of the present invention include olive oil, canola oil, rapeseed oil, sesame oil, sesame oil, linseed oil, rice bran oil, safflower oil (safflower oil), soybean oil, palm oil, palm kernel oil, Vegetable oils such as coconut oil, sunflower oil, corn oil, cottonseed oil, and peanut oil, animal fats such as beef tallow, pork fat, fish oil, chicken oil, milk fat, and their fractionated fats, hardened fats, transesterified fats, butter, margarine Examples of thickening polysaccharides include arabic gum, alginic acid, sodium alginate, carrageenan, agar, xanthan gum, guar gum, konjac potato extract, gellan gum, tara gum, pullulan, pectin, locust bean gum and the like.

<About dietary fiber combination>
In order to make it possible to collect a lump of soft candy while making use of the texture of the particles of the powder material, a liquid raw material having a certain degree of viscosity was required. When selecting a raw material from among them, the raw material having the lowest hygroscopic property and easy to handle was liquid dietary fiber. Examples of dietary fiber that can be used include polydextrose, indigestible dextrin, sodium alginate, galactooligosaccharide, and the like.
When candy is used as an example of other raw materials, the result is that the surface is sticky because of its high hygroscopicity.

<Containing water-containing glucose>
In the formulation that does not contain hydrous glucose (using caramel powder or sugar as an alternative raw material), there was a big problem that the resulting dough sheet would break during molding, but when using a formulation that contained hydrous glucose It was possible to produce a smooth fabric that did not break along the way.

<About emulsifier formulation>
When the sheet after molding was cut, the fabric adhered to the cutting blade, but this problem could be solved by adding an emulsifier.
Examples of emulsifiers that can be used include various sucrose fatty acid esters, glycerin fatty acid esters, propylene glycol fatty acid esters, sorbitan fatty acid esters, etc. Among them, the effect of preventing the adhesion of the fabric to the cutting blade was particularly high. It was diglycerin monostearate which is one kind of glycerin fatty acid ester.

<About aging conditions>
It has been found that the molded sheet is preferably aged for 24 to 48 hours under conditions of 15 to 25 ° C./20 to 60% RH, preferably 20 to 25 ° C./30 to 40% RH.
If it was cut immediately after molding without aging, the fabric was too soft and the samples reattached immediately after cutting. On the other hand, if the aging time is left for 48 hours or more, moisture will fly only on the surface, so that there is a problem that cracks are likely to occur when cut.
Also, if the temperature is set to a high temperature such as 40 ° C. or the humidity is lowered below 20% RH, moisture will fly off and it will dry too much. Conversely, if the temperature is lowered to 13 ° C. or the humidity is increased more than 60% RH, it takes time to dry. Therefore, it is appropriate to age for 24 to 48 hours under conditions of 15 to 25 ° C./20 to 60% RH, preferably 20 to 25 ° C./30 to 40% RH, and more preferably 25 ° C./30. It is considered optimal to age for 24 hours under conditions of ~ 40% RH.
In addition, the moisture value of the soft candy of this invention becomes like this. Preferably it is 6-11 weight%. When the moisture value is less than 6% by weight or more than 11% by weight, a texture with chewing characteristics unique to soft candy cannot be obtained. The moisture value of soft candy can be measured by a reduced pressure drying method.

<Method for producing soft candy>
An example of the soft candy manufacturing method of the present invention will be described with reference to FIGS.
FIG. 1 is a schematic view of a mixing step in the method for producing soft candy according to the present invention.
After stirring the powder material (powder sugar, caramel powder, glucose), select the vegetable oils and emulsifiers that are the least viscous raw materials out of the raw materials that are liquid at room temperature, add the emulsifier to the vegetable oils and fats, What was warmed at around 70 ° C. was added to the stirred product and mixed with stirring. After that, among the raw materials that are liquid at room temperature, polydextrose, which is higher in viscosity than vegetable oils and emulsifiers but lower in viscosity than the aqueous solution of thickening polysaccharide, is selected as the mixture. 70% by weight, 30% by weight water) warmed in a hot water bath (around 50 ° C.), mixed with stirring, and then the most viscous raw material that is liquid at room temperature. What dissolved saccharides in water and the fragrance | flavor were thrown into the mixture, and were stirred and mixed. The obtained mixture was taken out and used as the dough obtained in the mixing step.

FIG. 2 shows a schematic view from the extruder to the cutting step in the method for producing a soft candy according to the present invention using the fabric produced in FIG.
The dough produced in FIG. 1 was put into an extruder, the dough was discharged into a sheet shape, and the discharged sheet was rolled to form a sheet. This sheet was aged for 24 to 48 hours in an environment having a temperature of 15 to 25 ° C. and a humidity of 20 to 60% RH. The sheet aged for a certain period of time was cut so as to be a soft candy having a desired shape. Although the soft candy of this invention is heated somewhat by the heat from the preheated raw material and the frictional heat at the time of stirring and mixing in the manufacturing process, it generally does not reach a high temperature of 60 ° C. or higher. Unlike the conventional soft candy manufacturing method, for example, a high temperature heating step such as a step of boiling the mixed raw material to 100 ° C. or higher is not required. Therefore, for example, damage and deterioration of heat-unstable raw materials such as fragrances can be prevented, and it is also beneficial in terms of manufacturing safety.

Example 1
As shown in Table 1, the amount of dietary fiber to be used and the type of dietary fiber (polydextrose, indigestible dextrin, agarose, etc.) are changed, and the soft candy of formulations 1 to 6 and formulation A is produced as described above Manufactured according to As the powder material, powdered sugar, caramel powder, and water-containing glucose were blended so as to have appropriate blending amounts. The moldability and texture of the resulting soft candy were compared and evaluated by three trained specialized panelists. The obtained results are shown in Table 1.

Evaluation of moldability was judged according to the following criteria:
○: The dough is smooth and can be molded without any problem. Δ: The fabric is a little sticky, but the dough is gathered, acceptable range. X: The fabric is sticky and the samples adhere to each other, or the dough breaks during molding.

The texture evaluation was judged according to the following criteria:
○: There is no toothing and there is moderate elasticity. △: Although it is somewhat blurred, it is difficult to be toothed. Acceptable range ×: Toothed and highly viscous.

  Further, polydextrose and indigestible dextrin were used in liquid form (solid content 70% by weight, moisture 30% by weight). The agarose used powder (solid content 100%). In the case of agarose, the water content was 30% by weight less than the other two, so water was added to match the total water content.

(Example 2)
As shown in Table 2, the types of powder materials were changed, and soft candy of Formulation 7 and Formulation B was produced according to the manufacturing method described above. The obtained results are shown in Table 2. As powder materials other than caramel powder and strawberry powder, powdered sugar and hydrous glucose were blended so as to have appropriate blending amounts.
The same evaluation criteria as in Example 1 were used for moldability and texture. The polydextrose used was liquid (solid content 70 wt%, moisture 30 wt%).

Example 3
As shown in Table 3, in order to investigate the influence of the presence or absence of the combination of hydrated glucose, soft candy of Formulation 8 and Formulation C was prepared according to the manufacturing method described above. The obtained results are shown in Table 3. As powder materials other than water-containing glucose, powdered sugar and caramel powder were blended so as to have appropriate blending amounts.
The same evaluation criteria as in Example 1 were used for moldability and texture. The polydextrose used was liquid (solid content 70 wt%, moisture 30 wt%).

(Example 4)
As shown in Table 4, in order to investigate the effect of the presence or absence of the emulsifier blending, soft candy blends 9 and D were prepared according to the manufacturing method described above. Table 4 shows the obtained results. As the powder material, powdered sugar, caramel powder, and water-containing glucose were blended so as to have appropriate blending amounts.
The same evaluation criteria as in Example 1 were used for moldability and texture. The polydextrose used was liquid (solid content 70 wt%, moisture 30 wt%).

  As described above, with regard to Formulation A (equivalent to Formulation B, Formulation C, Formulation D), Formulation 1, Formulation 4, Formulation 5, and Formulation 7, when the soft candy obtained after molding is chewed, There was no smooth texture and it was suitable. As described above, according to the manufacturing method of the present invention, it is possible to provide a soft candy effective in moldability and texture, which is hard to be touched by teeth and is difficult to cause cracking of the dough at the time of molding or adhere to the cutter blade. I was able to. The soft candy obtained in the present invention may be sugar-coated as necessary. As a raw material for sugar coating, sugar, trehalose, hallodex, palatinose, palatinit, sorbitol, maltitol, lactitol, mannitol and the like, which are carbohydrate raw materials, and gum arabic as a binder can be used. By applying sugar coating, the resulting food has a two-layer structure, so that when eating, you can enjoy a rich texture.

  Since general soft candy is easy to touch, it is true that many people do not eat because they worry about getting caries or getting dental treatment materials. The present invention can provide such people with an opportunity to eat soft candy, and it can be said that it is important to lead to the acquisition of a new market. The caramel market is expanding, and we believe that the present invention can contribute to the development of products with quality characteristics and differentiation.

Claims (2)

A method for producing a soft candy having a water content of 8.8% by weight or less, containing hydrated glucose, and blending 9.8 to 14% by weight of polydextrose or indigestible dextrin as a solid content with respect to the entire soft candy There,
Add liquid raw materials containing pre-boiled polydextrose or indigestible dextrin to the powder material containing hydrous dextrose in ascending order of viscosity,
A method for producing a soft candy, comprising aging for 24 to 48 hours in an environment of a temperature of 15 to 25 ° C and a humidity of 20 to 60% RH.   The powder material is powdered sugar, caramel powder, hydrous glucose, the liquid raw material is vegetable oil, emulsifier, polydextrose, thickening polysaccharide, and the order of adding the liquid raw material to the powder material is vegetable oil. And the manufacturing method of the soft candy of Claim 1 which is an order of an emulsifier, a polydextrose, and a thickening polysaccharide.

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