JPH03147743A - Soft candy and its production - Google Patents
Soft candy and its productionInfo
- Publication number
- JPH03147743A JPH03147743A JP1288542A JP28854289A JPH03147743A JP H03147743 A JPH03147743 A JP H03147743A JP 1288542 A JP1288542 A JP 1288542A JP 28854289 A JP28854289 A JP 28854289A JP H03147743 A JPH03147743 A JP H03147743A
- Authority
- JP
- Japan
- Prior art keywords
- foaming agent
- soft candy
- texture
- elastic
- weight
- 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.)
- Granted
Links
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 45
- 238000004519 manufacturing process Methods 0.000 title claims description 7
- 239000004088 foaming agent Substances 0.000 claims abstract description 45
- 239000003921 oil Substances 0.000 claims abstract description 25
- 239000003925 fat Substances 0.000 claims abstract description 23
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 18
- 230000005484 gravity Effects 0.000 claims abstract description 13
- 150000001720 carbohydrates Chemical class 0.000 claims abstract description 5
- 238000002156 mixing Methods 0.000 claims abstract description 4
- 235000000346 sugar Nutrition 0.000 claims description 10
- 150000008163 sugars Chemical class 0.000 claims description 7
- 238000001816 cooling Methods 0.000 claims description 5
- 235000019197 fats Nutrition 0.000 description 17
- 239000002994 raw material Substances 0.000 description 10
- 238000005187 foaming Methods 0.000 description 7
- 108010010803 Gelatin Proteins 0.000 description 6
- 239000008273 gelatin Substances 0.000 description 6
- 229920000159 gelatin Polymers 0.000 description 6
- 235000019322 gelatine Nutrition 0.000 description 6
- 235000011852 gelatine desserts Nutrition 0.000 description 6
- 235000015145 nougat Nutrition 0.000 description 6
- 239000006188 syrup Substances 0.000 description 6
- 235000020357 syrup Nutrition 0.000 description 6
- 241001307241 Althaea Species 0.000 description 5
- 235000006576 Althaea officinalis Nutrition 0.000 description 5
- 238000009835 boiling Methods 0.000 description 5
- 235000015203 fruit juice Nutrition 0.000 description 5
- 235000001035 marshmallow Nutrition 0.000 description 5
- 229920002472 Starch Polymers 0.000 description 4
- 235000015110 jellies Nutrition 0.000 description 4
- 239000008274 jelly Substances 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 235000019698 starch Nutrition 0.000 description 4
- 239000008107 starch Substances 0.000 description 4
- 235000013736 caramel Nutrition 0.000 description 3
- 239000006071 cream Substances 0.000 description 3
- 239000006260 foam Substances 0.000 description 3
- 235000013618 yogurt Nutrition 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
- 108010088751 Albumins Proteins 0.000 description 2
- 102000009027 Albumins Human genes 0.000 description 2
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 2
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 2
- 235000014121 butter Nutrition 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 235000014103 egg white Nutrition 0.000 description 2
- 210000000969 egg white Anatomy 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 239000002075 main ingredient Substances 0.000 description 2
- 230000014759 maintenance of location Effects 0.000 description 2
- 235000019198 oils Nutrition 0.000 description 2
- 239000000600 sorbitol Substances 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- 229920001817 Agar Polymers 0.000 description 1
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 1
- 240000000902 Diospyros discolor Species 0.000 description 1
- 235000003115 Diospyros discolor Nutrition 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 244000035744 Hura crepitans Species 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- 240000008415 Lactuca sativa Species 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- 229920000881 Modified starch Polymers 0.000 description 1
- 108010058846 Ovalbumin Proteins 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- 244000299461 Theobroma cacao Species 0.000 description 1
- 235000009470 Theobroma cacao Nutrition 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 108010046377 Whey Proteins Proteins 0.000 description 1
- 102000007544 Whey Proteins Human genes 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 235000010419 agar Nutrition 0.000 description 1
- 230000003254 anti-foaming effect Effects 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 235000016213 coffee Nutrition 0.000 description 1
- 235000013353 coffee beverage Nutrition 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 210000005069 ears Anatomy 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 235000013310 margarine Nutrition 0.000 description 1
- 239000003264 margarine Substances 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 230000002688 persistence Effects 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- 235000012045 salad Nutrition 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 235000019710 soybean protein Nutrition 0.000 description 1
- 150000005846 sugar alcohols Chemical class 0.000 description 1
- 235000015149 toffees Nutrition 0.000 description 1
- 235000021119 whey protein 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）
本発明は、スポンジ様の組織と食感を有する新規なソフ
トキャンディ及びその製法に関するものである。DETAILED DESCRIPTION OF THE INVENTION (Field of Industrial Application) The present invention relates to a novel soft candy having a sponge-like structure and texture, and a method for producing the same.
（従来の技術）
一般に、キマンディは、砂糖を主体とする洋菓子の一種
として広く親しまれており、またその種類は多岐にわた
っている。例えば、バター フルーツ等の他の色々な原
料を組み合わせたり、空気の含有率を変えたり、煮詰め
温度を変化させたりすることによって、タフィ−ドロッ
プ、キャラメル、ヌガー グミゼリー、マシュマロ等様
々なタイプのキャンデイを作ることができる。(Prior Art) In general, kimandi is widely popular as a type of Western confectionery containing sugar as its main ingredient, and there are a wide variety of types. For example, by combining various other ingredients such as butter fruit, changing the air content, and changing the boiling temperature, various types of candies such as toffee drops, caramels, nougat gummy jelly, marshmallows, etc. can be made. can be made.
これらの中で、ソフトな食感を有するいわゆるソフトキ
ャンディとしては、キマラメル、ヌガーグミゼリー マ
シユマロ等が挙げられる。これらソフトキャンディは、
ハードキャンデイに比べ、食感がバラエティに富むこと
から近年人気の高い商品であり、数多くの商品が出回っ
ている。Among these, examples of so-called soft candy having a soft texture include chimaramel, nougat gummy jelly, and marshmallow. These soft candies are
It has become a popular product in recent years because it has a richer variety of textures than hard candy, and there are many products on the market.
このうち、キマラメルとよばれるものは、砂糖、水餉、
バター、小麦粉を主体とし、これらを１２０〜１２６℃
１ｉＩｌｔに煮詰め、冷却後圧延成形して作られる。キ
マラメルは独特の粘稠性とバター〇香りとが日中に広が
り、濃厚感のあるソフトキャンディである。しかしなが
ら、キャラメルは製造する際の加熱温度が高いため、熱
によって変性するようなヨーグルト、果汁等を用いるこ
とが困難である。また、これらは高水分であるため、多
量に用いると出来上がったキマラメルがべたついてしま
うという欠点がある。Among these, the one called chimaramel consists of sugar, mizuho,
Mainly butter and flour, heated to 120-126℃
It is made by boiling it down to 1iIlt, cooling it and then rolling it. Chimaramel is a soft candy with a unique consistency and buttery aroma that spreads throughout the day and has a rich feel. However, since the heating temperature for caramel production is high, it is difficult to use yogurt, fruit juice, etc. that are denatured by heat. In addition, since these have high water content, they have the disadvantage that if a large amount is used, the resulting chimaramel will become sticky.
また、ヌガーとよばれるものは、起泡剤としてゼラチン
、寒天、卵白アルブミン等を用い、油脂、煮詰めた糖類
、香料と共に撹拌し、型に流して冷却したものである。Also, what is called nougat is made by using gelatin, agar, egg albumin, etc. as a foaming agent, stirring it with fats and oils, boiled down sugars, and fragrances, pouring it into molds, and cooling it.
ヌガーは油脂を用いているが気泡を有するため、キャラ
メルよりも柔らかい食感を有するソフトキャンディであ
る。しかしながら、このソフトキャンディは独特の粘稠
性を有するので、喫食時、歯にくっつきやすいという欠
点がある。Nougat is a soft candy that uses oil and fat but has air bubbles, so it has a softer texture than caramel. However, since this soft candy has a unique viscosity, it has the disadvantage that it tends to stick to teeth when eaten.
また、グミゼリーとよばれるものは、砂場、水飴等を煮
詰めたシロップに、高ブルームのゼラチンと香料、酸味
料等を加え、成形゛、冷却したものである。グミゼリー
は、高ブルームのゼラチンを主要な成分とするため、弾
力性が非常に強く、粘稠性がｌく、口中での持続性に欠
ける。Also, what is called gummy jelly is made by adding high-bloom gelatin, flavoring, acidulant, etc. to syrup made by boiling down sandbox or starch syrup, then molding and cooling. Since gummy jelly contains high-bloom gelatin as its main ingredient, it has very strong elasticity, low viscosity, and lacks persistence in the mouth.
また、マシュマロは、ゼラチン、アルブミン等の起泡剤
に煮詰めたシロップを加えて撹拌、起泡させ、見掛は比
重０．２３〜０．４にしてスターチモールドに分注し、
表面乾燥後製品としたものである。マシュマロは泡雪の
ような軽い食感が特徴であるが、原料が糖類と卵白を主
体としており、しかも気泡を多く含むために喫食後やや
物足りなさが残る。また高水分のものを加えることがで
きるが、油脂は起泡性を著しく低下させるため、加える
ことができない。このため味つけが単調になりやすい。In addition, marshmallows are made by adding boiled syrup to a foaming agent such as gelatin or albumin, stirring and foaming, and dispensing into starch molds to give an apparent specific gravity of 0.23 to 0.4.
The product was prepared after surface drying. Marshmallows are characterized by a light texture similar to foamy snow, but because they are mainly made of sugar and egg whites and contain a lot of air bubbles, they leave you feeling a little unsatisfied after eating them. Also, high water content can be added, but fats and oils cannot be added because they significantly reduce foaming properties. For this reason, seasoning tends to be monotonous.
上記のように、従来のソフトキャンディは、いずれも一
長一短があるのが実情であった。As mentioned above, the reality is that all conventional soft candies have advantages and disadvantages.
（発明が解決しようとするｉｐ題＞
本発明はこのような事情に鑑みなされたもので、その目
的とする゛ところは、スポンジ様の軽い食感と組織を有
し、かつ高水分の原料を用いることが可能な新規なソフ
トキャンディ及びその製法を提供することにある。(IP problem to be solved by the invention) The present invention was made in view of the above circumstances, and its purpose is to produce a raw material with a light sponge-like texture and texture and high moisture content. An object of the present invention is to provide a novel soft candy that can be used and a method for producing the same.
＜ａｒｍを解決するための手段）
上記の目的は、少なくとも弾性起泡剤を含む起泡剤と糖
類と油脂とを主体とし、上記起泡剤が製品全体重量中の
３〜１５重量聾、糖類が同じく６０〜８６！＠★、油脂
が同じく３〜１５重量嘩含まれてなるソフトキャンディ
であって、核ソフトキャンディの水分が製品全体重量中
の１０〜！０重量嘩、見掛は比重が０．８〜１．３であ
ることを特徴とするソフトキャンディおよび弾性起泡剤
を起泡させ、これに加熱した糖類を徐々に加えた後、油
脂を混合して冷却することを特徴とするソフトキャンデ
ィの製法によって達成される。<Means for Solving Arm) The above object is based on a foaming agent containing at least an elastic foaming agent, sugars, and fats and oils, and the foaming agent contains 3 to 15% of the total weight of the product. The same is 60-86! @★, It is a soft candy that also contains 3 to 15 weight of oil and fat, and the water content of the core soft candy is 10 to 10 of the total weight of the product! A soft candy characterized by a weight of 0.0 weight and an apparent specific gravity of 0.8 to 1.3 and an elastic foaming agent are foamed, heated sugars are gradually added thereto, and then fats and oils are mixed. This is achieved by a soft candy manufacturing method characterized by the following steps:
すなわち、本発明者らは、油脂を含有するようなソフト
キャンディでありながら食感が軽く、かつ適度な濃厚感
を有するような新規なソフトキャンディについて検討を
行った。その結果、従来のヌガータイプのような油脂を
含有するキマンディに気泡をさらに含ませて食感を軽＜
シ、力）つ従来のヌガーよりも高水分にし、かつ弾力性
をもつようにすれば適度な濃厚感を有する新しいタイプ
のソフトキャンディができるのではないかと考え、更に
検討を重ねた。その結果、起泡剤として起泡保持力の強
い弾性起泡剤を用い、かつ起泡剤と糖類と油脂との配合
を特定の配合にすることによって、上記目的を達成でき
ることを見出し、本発明を完成した。That is, the present inventors studied a novel soft candy that contains oil and fat but has a light texture and a moderately rich feeling. As a result, the kimandi, which contains oil and fat like the conventional nougat type, contains more air bubbles and has a lighter texture.
We thought that we could create a new type of soft candy with an appropriate richness by making it more moist and elastic than conventional nougat, and we conducted further research. As a result, it was discovered that the above object can be achieved by using an elastic foaming agent with a strong foam retention ability as a foaming agent, and by making a specific combination of the foaming agent, sugars, and fats and oils, and the present invention. completed.
つぎに本発明の詳細な説明する。Next, the present invention will be explained in detail.
本発明に用いられる起泡剤としては、弾性起泡剤を用い
ることが必要である。弾性起泡剤としては、ゼラチン等
が挙げられ、この中でも油脂含量が少なく、粘性の強い
マシュマロ用の起泡剤ゼラチンを用いることが気泡の保
持力と粘弾性の点で特に好ましい。また、用いる弾性起
泡剤の量は、製品全体重量中の３〜１６重量％（以下、
嘩と記す）、好ましくは４〜ｇ嘩に設定する。上記使用
量が１６嘩を超えると、起泡剤特有の臭いが強くなり過
ぎて製品の風味が悪くなる。また、上記使用量が３ｓ未
満であると起泡性、弾力性が不十分となり、本発明の目
的とする食感が得られない。As the foaming agent used in the present invention, it is necessary to use an elastic foaming agent. Examples of the elastic foaming agent include gelatin, and among these, it is particularly preferable to use gelatin, a foaming agent for marshmallows, which has a low oil content and strong viscosity, from the viewpoint of bubble retention and viscoelasticity. In addition, the amount of elastic foaming agent used is 3 to 16% by weight (hereinafter referred to as
(denoted as 100%), preferably set to 4 to 40%. If the amount used exceeds 16 kg, the odor peculiar to the foaming agent will become too strong and the flavor of the product will deteriorate. Moreover, if the amount used is less than 3 seconds, the foaming properties and elasticity will be insufficient, and the desired texture of the present invention will not be obtained.
また、上記弾性起泡剤とともに、原料の配合に応じて卵
白、ホエー蛋白、アルブミン、及び大豆蛋白・小麦蛋白
等の植物系起泡剤等の非弾性起泡剤を単品もしくは２種
以上併用して使用することが好ましい。In addition to the above-mentioned elastic foaming agents, inelastic foaming agents such as egg white, whey protein, albumin, and plant-based foaming agents such as soybean protein and wheat protein may be used singly or in combination of two or more depending on the formulation of the raw materials. It is preferable to use the
なお、非弾性起泡剤のみを起泡剤として用いた場合には
、起泡性、弾力性、粘稠性等が本発明の目的とする物性
にならない。上記起泡剤の弾性起泡剤と非弾性起泡剤と
の比率は、１：０．１〜１：１に設定することが作業中
の起泡性、製品の食感の点から好ましい。In addition, when only a non-elastic foaming agent is used as a foaming agent, the physical properties such as foamability, elasticity, viscosity, etc. that are the object of the present invention will not be achieved. The ratio of the elastic foaming agent to the non-elastic foaming agent is preferably set to 1:0.1 to 1:1 from the viewpoint of foamability during operation and texture of the product.
なお、弾性起泡剤と非弾性起泡剤との区別は、起泡剤を
水に溶かして冷やし、凝固したものに弾力性があるか否
かによって行う。Note that the distinction between elastic foaming agents and non-elastic foaming agents is made by dissolving the foaming agent in water, cooling it, and determining whether or not the solidified product has elasticity.
つぎに糖類としては、＊１ｍ、麦芽糖、乳糖、水飴、及
びソルビット、ソルビット、還元水飴等の穂を還元した
糖アルコール類等が挙げられ、これらは単独でも２８１
以上併用してもよい。また、これらは粉体でも液状物で
も良いが、１２０〜１３０℃程度に煮詰めて用いること
が泡立て時の作業性や、最終水分のｍ整の点で好ましい
。また、用いるｗｉ類の量は、製品全体ｘｍ中の６０〜
８６嘩好ましくは７０〜８２％に設定する。Next, examples of sugars include *1m, maltose, lactose, starch syrup, and sugar alcohols obtained by reducing ears such as sorbitol, sorbitol, and reduced starch syrup.
The above may be used in combination. Further, these may be in powder or liquid form, but it is preferable to use them after boiling them down to about 120 to 130°C from the viewpoint of workability during foaming and the final moisture content. In addition, the amount of wi used is 60 to 60% of the total product xm.
86%, preferably set at 70-82%.
上紀聞用量が６０％を下回ると、相対的に水分、油脂分
が多くなり変数や油分離が起こり易い。また、上記使用
量が８６鋒を超える場合において、かつ水分が少なすぎ
るときには充分な泡立てができず、また油脂が少ｒ（す
ぎるときにはしっとりした感じがなくなり、いずれもス
ポンジ様の食感のソフトキャンディとならない。If the amount of joki is less than 60%, water and fat content will be relatively large, and oil separation will easily occur. In addition, if the amount used exceeds 86 ml and the water content is too low, sufficient whipping may not be possible, and if the amount of oil or fat is too low, the moist feeling will be lost, resulting in a soft candy with a spongy texture. Not.
また、油脂としては、一般に食品に用いられているもの
でよく、例えば、バター マーガリン、シ璽−トニング
、サラダ油等が挙げられる。また用いる油脂の量は、製
品全体ＴｘＩｌｋ中の３〜１５９６、好ましくはＳｎ２
（ｌに設定する。上記使用量が１５９６を超えると、油
脂の消泡力が強くなり過ぎて目的とする見掛は比重にな
らず、スポンジ様の軽い食感にすることができない。ま
た、上記使用量がＳ−未満だと食感がなめらかなものに
ならず、口中での濃厚感、及びソフトキャンディの持続
性か弱くなる。Moreover, the fats and oils may be those commonly used in foods, such as butter margarine, seal toning, salad oil, and the like. In addition, the amount of oil and fat used is 3 to 1596 in the total TxIlk of the product, preferably Sn2
(Set to l. If the above usage amount exceeds 1596, the antifoaming power of the oil and fat will be too strong and the desired apparent specific gravity will not be achieved, making it impossible to achieve a light sponge-like texture. If the amount used is less than S-, the texture will not be smooth, and the richness in the mouth and the sustainability of the soft candy will be weakened.
つぎにこのソフトキヤンデイの水分は、製品全体！！風
量中７）１０〜Ｓａｓ、好ましくは１ｓＮ２０聾に設定
する。上記水分がＳＯ嘩を超えると、ソフトキャンディ
が柔かすぎて成形しに＜＜Ｐｘる。Next, the moisture in this Soft Candy is the entire product! ! 7) Set the air volume to 10~Sas, preferably 1sN20. When the moisture content exceeds the SO content, the soft candy becomes too soft and difficult to mold.
また上記水分が１０％未満になると、起泡剤が充分に起
泡力を発揮できず、また、仕上がった製品に適度な柔か
さを付与することができない。Furthermore, if the water content is less than 10%, the foaming agent will not be able to exhibit sufficient foaming power, and the finished product will not be able to have adequate softness.
つぎに上記原料を用いて本発明のソフトキャンディは、
例えば、次のようにして製造することが出来る。すなわ
ち、予め水で膨潤させた弾性起泡剤を泡立てる。これに
糖類を１２０〜１５０℃に煮詰めたシロップを徐々に加
え、よく混合した後、８０〜１００℃程度で油脂、高水
分原料、酸味料、香料・着色料等を加え、キマンディ生
地とし、成形、冷却して本発明のソフトキャンディが得
られる。また、非弾性起泡剤を併用する場合には、非弾
性起泡剤に水を加えてケーキミキサー等で泡立て、ここ
に予め水で膨潤させた弾性起泡剤を加えて更に泡立て、
これにｔａｇを加える。Next, the soft candy of the present invention is made using the above raw materials.
For example, it can be manufactured as follows. That is, an elastic foaming agent that has been swollen with water in advance is foamed. Syrup made by boiling down sugars to 120-150℃ is gradually added to this, and after mixing well, fats and oils, high-moisture raw materials, acidulants, flavorings, colorings, etc. are added at about 80-100℃ to form kimandi dough and molded. , and then cooled to obtain the soft candy of the present invention. In addition, when using a non-elastic foaming agent together, add water to the non-elastic foaming agent and whip with a cake mixer, etc., add an elastic foaming agent that has been swollen with water in advance, and foam further.
Add a tag to this.
このようにして得られたソフトキャンディの見掛は比重
はＯ，Ｓｎ２．３、好ましくは１．０〜１．！に設定す
る。上記見掛は比重が１．８を超えると、本発明の目的
とするスポンジ様の食感が得られず、キマラメル様の粘
稠性の強い食感となってしまう。The apparent specific gravity of the soft candy thus obtained is O, Sn2.3, preferably 1.0-1. ! Set to . When the apparent specific gravity exceeds 1.8, the sponge-like texture that is the object of the present invention cannot be obtained, and the texture becomes highly viscous, similar to chimaramel.
また上記見掛は比重が０．８未満になると、気泡が入り
過ぎてマシュマロ様の食感となり、また、成形がしにく
くなる。ここで、見掛は比重なる値は次のようにして測
定する。すなわち、まず！ｉ ０ｍｇ容量のメスシリン
ダーに２０〜５０ｍＪの水を入れておく。つぎに、この
中に一定重量（好ましくは６〜ｆｏｇ）秤量した被測定
物を完全に浸し、この時の水の体積増加分を測定し、下
記の式から見掛は比重値を算出する。If the apparent specific gravity is less than 0.8, too many air bubbles will be present, resulting in a marshmallow-like texture and making it difficult to mold. Here, the value of appearance and specific gravity is measured as follows. Namely, first! i Put 20 to 50 mJ of water into a 0 mg capacity measuring cylinder. Next, a measured object weighed at a certain weight (preferably 6 to fog) is completely immersed in this, the increase in volume of water at this time is measured, and the apparent specific gravity value is calculated from the following formula.
（見掛は比重＞ ＝ ＜”ａ測定物の秤量値）／（体積
増加分）なお、上記高水分原料としては、洋酒、コーヒ
ー、果汁、ヨーグルト、生クリーム等が挙げられる。こ
れらのうち、生クリーム等の高脂肪原料は、起泡性を低
下させる順向にあるので最後に加える方が良いが、果汁
等は泡立ての際に入れてもよい。(Appearance is specific gravity> = <"a Weighed value of measured object) / (Volume increase) Examples of the above-mentioned high moisture raw materials include Western liquor, coffee, fruit juice, yogurt, fresh cream, etc. Among these, High-fat ingredients such as fresh cream tend to reduce foaming properties, so it is better to add them at the end, but fruit juices and the like may also be added during whipping.
また起泡剤に加える水の代りに果汁等を用いてもよい。Further, fruit juice or the like may be used instead of water added to the foaming agent.
また、上記ソフトキャンディにおいて、起泡剤とともに
α化澱粉を用いると粘性のあるソフトキャンディが得ら
れる。Further, in the above-mentioned soft candy, when pregelatinized starch is used together with a foaming agent, a viscous soft candy can be obtained.
更に、上記ソフトキャンディ中に種実類、乾菓類、テ曽
コレート加工品、キマンデイチップ、ココア等を入れた
り、表面にまぶすようにしてもよい。Furthermore, seeds, dried confectionery, Tesocolate processed products, kimandi chips, cocoa, etc. may be added to the soft candy or sprinkled on the surface thereof.
（発明の効果）
以上のように、本発明のソフトキャンディは、弾性起泡
剤を起泡剤として用いているので、スポンジ様の弾力性
のある食感と組織を有する従来にないソフトキャンディ
である。しかも油脂弁を含むので適度な濃厚感と粘稠性
を有し、喫食時、日中での持続性を満足しうるものであ
る。また、見掛は比重を変化させることによって、例え
ば、スポンジケーキ様の軽い食感のものからレアチーズ
ケーキ様のなめらかな食感のものまで様々なものを得る
ことができ、更に喫食時歯にくっつきにくい。(Effects of the Invention) As described above, since the soft candy of the present invention uses an elastic foaming agent as a foaming agent, it is an unprecedented soft candy with a sponge-like elastic texture and structure. be. In addition, since it contains oil and fat valves, it has an appropriate richness and consistency, and can be satisfactorily maintained during the day when eaten. In addition, by changing the apparent specific gravity, it is possible to obtain a variety of textures, for example, from a light texture like a sponge cake to a smooth texture like a rare cheesecake. Hateful.
また、仕上り水分が従来のソフトキャンディよりも高＜
、シか４ＩＩ！造時の加熱温度を低くできるので果汁、
ヨーグルト、生クリーム、チーズ等のような熱に弱い高
水分原料を用いることもできる。In addition, the finished moisture content is higher than that of conventional soft candy.
, Shika4II! Since the heating temperature during brewing can be lowered, fruit juice,
It is also possible to use high moisture raw materials that are sensitive to heat, such as yogurt, fresh cream, cheese, etc.
したがってこれら高水分原料を用いて、生菓子感覚の鮮
度の高いソフトキャンディを製造することもできる。Therefore, using these high-moisture raw materials, it is also possible to produce a highly fresh soft candy that feels like a fresh confectionery.
つぎに、本発明を実施例を挙げて具体的に説明する。Next, the present invention will be specifically explained with reference to Examples.
〔実施例１〕
１１１表に示す組成で、弾性起泡剤を水で膨潤させた後
、泡立て、これに１２５°Ｃに煮詰めた糖類を加えて混
合した。次に、温度を９０℃にして、油脂、その他の原
料を加えて混合し、成形、冷却してソフトキャンディを
得た。[Example 1] An elastomeric foaming agent having the composition shown in Table 111 was swollen with water, foamed, and saccharides boiled down to 125°C were added and mixed. Next, the temperature was raised to 90° C., oil and fat and other raw materials were added and mixed, molded and cooled to obtain a soft candy.
〔実施例２〜８Ｊ
第１表に示す組成で、まず、非弾性起泡剤を泡立て、こ
れに水で予め膨潤させた弾性起泡剤を加えて更に泡立て
、１２５”Ｃに煮詰めた糖類を加えた。次に、温度を８
０°Ｃにして、油脂、高水分原料、その他の原料を加え
て混合し、成形、冷却してソフトキャンディを得た。[Examples 2 to 8J With the composition shown in Table 1, first, a non-elastic foaming agent was foamed, an elastic foaming agent swollen in advance with water was added thereto, and the foam was further foamed. Then, the temperature was increased to 8.
At 0°C, fats and oils, high moisture raw materials, and other raw materials were added and mixed, molded, and cooled to obtain soft candy.
〔比較例１〜５〕
第１！２に示す組成で、実施例と同様の製法により、ソ
フトキャンディを調製した。[Comparative Examples 1 to 5] Soft candies were prepared with the compositions shown in No. 1 and 2 by the same manufacturing method as in Examples.
得られたソフトキャンディについて専門パネラ−２０名
で評価を行った。その結果を１１表にあ以上の結果より
、実施例のソフトキャンディは、いずれもスポンジ様の
ソフトな食感を有していた。The resulting soft candy was evaluated by 20 expert panelists. The results are shown in Table 11. From the results above, all of the soft candies of Examples had a soft, sponge-like texture.
これに対して、比較例のソフトキャンディは、粘弾性が
強すぎたり、起泡が不充分であったりしてスポンジ様の
食感が得られなかった。On the other hand, the soft candy of the comparative example had too strong viscoelasticity and insufficient foaming, and could not provide a sponge-like texture.
Claims (2)
とを主体とし、上記起泡剤が製品全体重量中の３〜１５
重量％、糖類が同じく５０〜８５重量％、油脂が同じく
３〜１５重量％含まれてなるソフトキャンディであって
、該ソフトキャンディの水分が製品全体重量中の１０〜
３０重量％、見掛け比重が０．８〜１．３であることを
特徴とするソフトキャンディ。(1) The foaming agent is mainly composed of a foaming agent containing at least an elastic foaming agent, sugars, and fats and oils, and the foaming agent accounts for 3 to 15% of the total weight of the product.
A soft candy containing 50-85% by weight of saccharides and 3-15% by weight of oil and fat, the water content of the soft candy being 10-85% by weight of the total weight of the product.
30% by weight, and an apparent specific gravity of 0.8 to 1.3.
に加えて混合し、更に油脂を混合した後、冷却すること
を特徴とする特許請求の範囲第１項記載のソフトキャン
ディの製法。(2) A method for producing a soft candy according to claim 1, which comprises whipping an elastic foaming agent, gradually adding and mixing heated saccharides, and further mixing oil and fat, followed by cooling. .
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1288542A JP2791142B2 (en) | 1989-11-06 | 1989-11-06 | Soft candy and its manufacturing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1288542A JP2791142B2 (en) | 1989-11-06 | 1989-11-06 | Soft candy and its manufacturing method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH03147743A true JPH03147743A (en) | 1991-06-24 |
| JP2791142B2 JP2791142B2 (en) | 1998-08-27 |
Family
ID=17731588
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1288542A Expired - Lifetime JP2791142B2 (en) | 1989-11-06 | 1989-11-06 | Soft candy and its manufacturing method |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2791142B2 (en) |
Cited By (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2002009530A1 (en) * | 2000-07-31 | 2002-02-07 | Morinaga & Co., Ltd. | Soft candies and process for producing the same |
| JP2007075060A (en) * | 2005-09-16 | 2007-03-29 | Matsutani Chem Ind Ltd | Soft candy and method for producing the same |
| JP2008073019A (en) * | 2006-09-25 | 2008-04-03 | Kracie Foods Ltd | Forming agent for viscoelastic food dough, viscoelastic food using the agent, and method for producing viscoelastic food |
| JP2008073020A (en) * | 2006-09-25 | 2008-04-03 | Kracie Foods Ltd | Soft candy and its manufacturing method |
| JP2008206512A (en) * | 2007-01-31 | 2008-09-11 | Asahi Food & Healthcare Ltd | Gumi candy and method for producing the same |
| JP2008220281A (en) * | 2007-03-13 | 2008-09-25 | Meiji Seika Kaisha Ltd | Confectionery having new eating sense and its producing method |
| JP2009039064A (en) * | 2007-08-10 | 2009-02-26 | Uha Mikakuto Co Ltd | Soft candy and method for producing the same |
| JP2010017181A (en) * | 2008-06-13 | 2010-01-28 | Sanei Gen Ffi Inc | Whipped gummy candy |
| JP2010148475A (en) * | 2008-12-26 | 2010-07-08 | Uha Mikakuto Co Ltd | Air-containing gummi candy and method for producing the same |
| JP2010252655A (en) * | 2009-04-22 | 2010-11-11 | Uha Mikakuto Co Ltd | Soft candy manufacturing method |
| JP2011092042A (en) * | 2009-10-28 | 2011-05-12 | Uha Mikakuto Co Ltd | Method for producing gummy candy having fat-containing center |
| KR20110085477A (en) * | 2010-01-20 | 2011-07-27 | 삼성전자주식회사 | Test Gender of Semiconductor Devices |
| JP2012050458A (en) * | 2011-11-04 | 2012-03-15 | Meiji Co Ltd | Confectionery having new texture, and method for producing the same |
| JP2012065668A (en) * | 2011-11-29 | 2012-04-05 | Kracie Foods Ltd | Molding agent for use in viscoelastic food dough, viscoelastic food product using the same, and method of producing viscoelastic food product |
| WO2012157431A1 (en) * | 2011-05-13 | 2012-11-22 | 株式会社ロッテ | Soft candy and production method for soft candy |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS58158133A (en) * | 1982-03-11 | 1983-09-20 | ナビスコ・ブランズ・インコ−ポレイテツド | Whipped confectionery |
| JPH01128748A (en) * | 1987-11-12 | 1989-05-22 | Kanebo Ltd | Soft candy containing center |
| JPH01174333A (en) * | 1987-12-28 | 1989-07-10 | Kanebo Ltd | Soft candy with manual pressure deformability |
-
1989
- 1989-11-06 JP JP1288542A patent/JP2791142B2/en not_active Expired - Lifetime
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS58158133A (en) * | 1982-03-11 | 1983-09-20 | ナビスコ・ブランズ・インコ−ポレイテツド | Whipped confectionery |
| JPH01128748A (en) * | 1987-11-12 | 1989-05-22 | Kanebo Ltd | Soft candy containing center |
| JPH01174333A (en) * | 1987-12-28 | 1989-07-10 | Kanebo Ltd | Soft candy with manual pressure deformability |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2002009530A1 (en) * | 2000-07-31 | 2002-02-07 | Morinaga & Co., Ltd. | Soft candies and process for producing the same |
| US6805894B1 (en) | 2000-07-31 | 2004-10-19 | Morinaga & Co., Ltd. | Soft candy and its production method |
| KR100464723B1 (en) * | 2000-07-31 | 2005-01-05 | 모리나가 세이카 가부시키가이샤 | Production method of soft candy |
| JP2007075060A (en) * | 2005-09-16 | 2007-03-29 | Matsutani Chem Ind Ltd | Soft candy and method for producing the same |
| JP2008073019A (en) * | 2006-09-25 | 2008-04-03 | Kracie Foods Ltd | Forming agent for viscoelastic food dough, viscoelastic food using the agent, and method for producing viscoelastic food |
| JP2008073020A (en) * | 2006-09-25 | 2008-04-03 | Kracie Foods Ltd | Soft candy and its manufacturing method |
| JP2008206512A (en) * | 2007-01-31 | 2008-09-11 | Asahi Food & Healthcare Ltd | Gumi candy and method for producing the same |
| JP2008220281A (en) * | 2007-03-13 | 2008-09-25 | Meiji Seika Kaisha Ltd | Confectionery having new eating sense and its producing method |
| JP2009039064A (en) * | 2007-08-10 | 2009-02-26 | Uha Mikakuto Co Ltd | Soft candy and method for producing the same |
| JP2010017181A (en) * | 2008-06-13 | 2010-01-28 | Sanei Gen Ffi Inc | Whipped gummy candy |
| JP2010148475A (en) * | 2008-12-26 | 2010-07-08 | Uha Mikakuto Co Ltd | Air-containing gummi candy and method for producing the same |
| JP2010252655A (en) * | 2009-04-22 | 2010-11-11 | Uha Mikakuto Co Ltd | Soft candy manufacturing method |
| JP2011092042A (en) * | 2009-10-28 | 2011-05-12 | Uha Mikakuto Co Ltd | Method for producing gummy candy having fat-containing center |
| KR20110085477A (en) * | 2010-01-20 | 2011-07-27 | 삼성전자주식회사 | Test Gender of Semiconductor Devices |
| WO2012157431A1 (en) * | 2011-05-13 | 2012-11-22 | 株式会社ロッテ | Soft candy and production method for soft candy |
| CN103547166A (en) * | 2011-05-13 | 2014-01-29 | 罗蒂株式会社 | Soft candy and method for producing soft candy |
| JPWO2012157431A1 (en) * | 2011-05-13 | 2014-07-31 | 株式会社ロッテ | Soft candy and method for producing soft candy |
| JP2016220707A (en) * | 2011-05-13 | 2016-12-28 | 株式会社ロッテ | Soft candy manufacturing method |
| JP2012050458A (en) * | 2011-11-04 | 2012-03-15 | Meiji Co Ltd | Confectionery having new texture, and method for producing the same |
| JP2012065668A (en) * | 2011-11-29 | 2012-04-05 | Kracie Foods Ltd | Molding agent for use in viscoelastic food dough, viscoelastic food product using the same, and method of producing viscoelastic food product |
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