JP3749488B2 - Multilayer candy and method for producing the same - Google Patents

Description

[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a laminated candy having a smooth contact surface between layers and a beautiful appearance, and a method for producing the same.
[0002]
[Prior art]
As candy combining different doughs, Kintaro and laminated soft candy are known. The fun of this type of candy is the fun of the pattern appearing on the cross section of the product with different colors, but when transparent candy is combined, it becomes transparent, so the colors of the different candy fabrics mix and I can't demonstrate it.
[0003]
As a conventional method for producing a laminated candy, a method for producing a laminated candy by a casting method is known. The conventional method of making the flow-laminated candy is by using a plurality of depositors, pouring hot melted boiled candy dough into a mold that moves one after another, cooling it, and cooling and solidifying it. In this method, the forming mold is extruded from the forming mold by a reversing forming mold and an extrusion rod attached to the bottom of the forming mold and released to obtain a laminated candies. In the manufacturing process, when the hard candy of the second layer with different quality such as color tone, blending, etc. is injected into the surface of the hard candy injected into the first layer, and cooled and solidified, the hard candy is in a mixed state. Laminated hard candy is obtained with distinctly different quality hard candy, which is characteristic of laminating There.
On the other hand, as a method for preventing the hard candy from being mixed with each other, the surface of the hard candy injected into the first layer is cooled and then the second layer of hard candy is injected. The hard candy injected into the first layer on the surface spreads quickly in the center, but spreads slowly to the peripheral edge of the mold, and traps air especially at the peripheral edge of the joint interface, or the first The second layer of hard candy dough is cooled, the viscosity rises rapidly, the fluidity disappears before spreading evenly around the periphery of the mold, and the resulting laminated candy has voids at the joints. As a result, the product obtained by the manufacturing method has a layered-like appearance, and a laminated shape with a smooth joint surface cannot be obtained.
[0004]
In order to solve the above-mentioned problems, Japanese Patent Application Laid-Open No. 55-64760 discloses that a first layer of viscous confectionery is poured to a predetermined level of a confectionery mold, and then the second layer or higher viscosity is prepared by another casting apparatus. The confectionery is poured on the inner peripheral surface of the confectionery mold to pour air from the joint surface between the first layer of viscous confectionery and the second layer or more of the viscous confectionery at the same time as the confectionery is poured to a predetermined level of the confectionery mold There is disclosed a method for producing a multi-layer viscous confectionery by forming air through an opening of a confectionery mold through a provided hole, forming by cooling and solidifying, and releasing the mold.
In JP-A-62-2179345, a candy dough is poured into a mold, the surface is rapidly cooled and solidified, and then a candy dough of a different color is poured onto the surface, which is solidified by cooling and released. Discloses a method for producing a multi-layer candy having a curved laminated surface.
[0005]
[Problems to be solved by the invention]
In the method disclosed in Japanese Patent Application Laid-Open No. 55-64760, the spread of the boiled candy dough injected into the mold is allowed to flow freely due to the viscosity characteristics, and therefore, until the peripheral edge of the mold is reached. The temperature of the boiled candy dough decreases, and it is easy to make a void at the periphery of the mold.
[0006]
Also, the first layer of viscous confectionery is poured to a predetermined level of the confectionery mold, and then the second layer or more of the viscous confectionery is poured to the predetermined level of the confectionery mold by another casting device. The sticky confectionery surface becomes concave due to the pressing force that flows into the second layer, and the laminated candy joint surface becomes a curved surface.
The method disclosed in JP-A-62-2179345 also has the same problem.
[0007]
Accordingly, an object of the present invention is to provide a smooth laminated candy with a laminated candy joining surface which is not a curved surface, a flat surface having no irregularities, and which has no recessed portion at the laminated candy peripheral joint and a method for producing the same.
[0008]
[Means for Solving the Problems]
As a result of diligent examination of the above-mentioned problems, a laminated candy having a flat laminated candy joint surface and a smooth laminated candy peripheral joint can be obtained by the following method, thereby completing the invention.
That is, a candy dough having an article temperature of 120 to 180 ° C. is poured into a mold, and a pressing mold that can be fitted into the mold is pressed so that the pressing pressure on the upper surface of the candy dough becomes 0.05 to 0.4 MPa. A method for producing a laminated candy characterized in that a candy dough for laminating the candy dough is laminated and formed by repeating a series of pouring and pressing operations.
[0009]
DETAILED DESCRIPTION OF THE INVENTION
In the present invention, the candy dough raw material includes monosaccharides such as glucose and fructose, disaccharides such as sucrose, maltose, lactose, trehalose and palatinose, sugar alcohols such as maltitol, xylitol, sorbitol, and palatinit, saccharified starch syrup, and enzymatic saccharified starch syrup Polydextrose and the like can be used singly or in appropriate combination of two or more.
The mixing ratio of the raw materials is not limited to a specific ratio as long as it does not cause a crystallization phenomenon in the manufacturing process. One or two or more of these raw materials are combined, mixed, mixed, and dissolved, and the sugar solution is boiled using a continuous cooking cooker, batch / continuous vacuum cooking apparatus, etc. by a normal manufacturing method, and has a water content of 1.5. ~ 4.0 wt% boiled hard candy dough.
Moreover, as a candy dough raw material, in addition to the above sugar, a fragrance, fruit juice, emulsifier, acidulant, sweetener, salt, vitamin, extract or pigment may be added. Examples of the fragrance include apple fragrance and mint fragrance. Examples of the fruit juice include apple juice, mandarin orange juice, and concentrated products thereof. Examples of emulsifiers include fats and oils, lecithin, and condensed milk, butter, butter powder, and the like. Examples of acidulants include citric acid, malic acid, lactic acid, tartaric acid, and fumaric acid. Sweeteners include stevia and aspartame. Examples of the extract include cola extract and herb extract. Examples of the pigment include gardenia blue pigment, red pigment, and yellow pigment.
[0010]
In the present invention, the laminated candy is applied to a laminated candy having two or more layers. A method for producing a three-layer laminated candy will be described.
As shown in FIG. 1, the boiled hard candy dough for the first layer obtained by the above manufacturing method is poured into a forming mold 1a by a depositer 2a. Next, the candy dough is pressed using the pressing device 3a. As a depositor for injecting the hard candy dough, a conventional piston type or rotary valve type continuous injection machine is used. As shown in FIG. 2, the pressing device includes a metal pressing die 4, a metal pressing rod 5 on which the pressing die 4 is mounted, a pressing rod holding portion 6 for holding the metal pressing rod 5, and a pressing rod holding portion 6 for transferring the pressing die. It consists of a pressing rod holding part support 7, a pressing rod transfer rod 8, and a hydraulic cylinder 9. Further, the pressing device adjusts the pressure for pressing the upper surface of the boiled candy dough 11 injected into the mold 1 between the metal pressing bar 5 and the pressing adjustment spring presser 10. There is a necessary pressing adjustment spring 12, and there is a cooling water passage hole 13 for passing cooling water through the pressing rod holding portion 6 in order to adjust the temperature of the metal pressing die 4 to a predetermined temperature.
[0011]
The above molding is performed as follows. That is, by operating the hydraulic cylinder 9 of the pressing device 3 in which the upper surface of the first layer of boiled candy dough 11 can be fitted in the same shape as the concave portion of the mold 1a, the pressing rod transfer rod 8 is moved downward, The push rod holding portion 6 attached to the push rod holding portion support 7 is moved downward, the metal push die 4 attached to the tip of the metal push rod 5 is pushed in, and a predetermined pressure is reached by the pressure adjusting spring 12. When this is confirmed by the sensor 14, the upper surface of the poured boiled candy dough 11 is made a smooth plane. When it is confirmed by the sensor 14 that the predetermined pressing pressure has been reached, the hydraulic cylinder 9 reversely moves and moves the pressing rod transfer rod 8 upward, and holds the pressing rod mounted on the pressing rod holder support 7. The part 6 is moved upward, and the metal stamp 4 attached to the tip of the metal stamp bar 5 is detached from the mold 1. Next, as shown in FIG. 1, the second layer of boiled candy dough is injected by the depositor 2b, and the upper surface of the second layer of boiled candy dough is smoothed on the upper surface of the first layer of boiled candy dough. By a method similar to the above method, the pressing device 3b is used for smoothing, and similarly, the third layer is formed into a smooth plane using the depositor 2c and the pressing device 3c. Then, it cools and solidifies and a laminated candy is obtained.
In addition, the fourth and higher layers can be laminated smoothly by repeating the same operation.
[0012]
When the laminated candy in the predetermined laminated mold is cooled and solidified, it is reversed and released, and the product is taken out, so that the laminated surface is not curved, is a smooth horizontal surface, and there is no gap between the joint surfaces of different candy layers And the laminated candy of this invention which does not have a recessed part in a joining surface peripheral part is obtained. The metal stamping die 1 used in the production method of the present invention is preferably a metal material having good heat transfer properties such as aluminum, aluminum alloy, copper, and copper alloy.
[0013]
In the present invention, the hard candy dough is injected into the mold by a depositer, and then the product temperature of the candy dough when the candy dough is pressed using a pressing device is preferably 70 to 180 ° C. If the product temperature of the candy dough at the time of pressing is less than 70 ° C., the dough viscosity is too high, which is not preferable for pressing. On the other hand, when the temperature exceeds 180 ° C., the dough viscosity is too low, and it becomes impossible to smooth the upper surface of the candy dough.
The temperature of the metal mold 4 when pressing the upper surface of the boiled candy dough injected into the mold is preferably 10 to 25 ° C. If the temperature of the metal mold 4 is less than 10 ° C., condensation occurs on the surface of the metal mold 4. If the temperature is 0 ° C. or lower, a phenomenon such as freezing may occur.
On the other hand, when the temperature of the metal stamping die 4 exceeds 25 ° C., the phenomenon that the boiled candy dough injected into the mold becomes attached to the metal stamping die 4 and the upper surface of the boiled candy dough injected into the mold is smoothed. It becomes impossible to do.
The temperature of the metal stamping die 4 is adjusted by passing cooling water through the cooling water passage hole 13 formed in the pressing rod holding portion 6.
[0014]
In the present invention, the pressing pressure means a gauge pressure. In order to smooth the upper surface of the boiled candy dough injected into the mold, the pressing pressure when pressing with the metal stamping die 4 is preferably 0.05 to 0.4 MPa.
Therefore, the spring used for the pressure adjusting spring 12 is a compression spring, and the optimum strength of the spring to be used is determined by determining the area of the pressing surface of the molding die to be laminated, the viscosity of the boiled candy dough and the pressing pressure (0.05 to 0.4MPa) and determined by the optimum value.
Thus, the adjustment of the pressing pressure is performed by the pressing adjustment spring 12, and when the pressing pressure when pressing by the metal pressing die 4 reaches a predetermined pressing of the pressing adjustment spring 12, the metal pressing die 4 is pressed. 12 is compressed, the metal die 4 is raised, the tip rod portion 15 of the metal die 4 is raised, and the tip rod portion 15 of the metal die 4 is recognized by a sensor 14 such as a photoelectric switch or a proximity switch. Then, in order to smooth the upper surface of the boiled candy dough injected into the mold, it is confirmed that the metal mold 4 is pressed at a predetermined pressure.
When the pressing pressure when pressing the upper surface of the boiled candy dough injected into the mold with the metal stamping die 4 is less than 0.05 MPa, the upper surface of the boiled candy dough cannot be pressed and smoothed. On the other hand, when the pressing pressure by the metal stamping die 4 exceeds 0.4 MPa, the boiled candy dough injected into the molding die enters between the peripheral edge portion of the molding die inner wall and the peripheral edge portion of the metallic stamping die 4 and is molded. To create a burr that bulges on the outer peripheral edge of the laminated candy (in the process of processing, a jagged edge is called a burr), the upper surface of the laminated candy cannot be smoothed, and the laminated state is clarified. Is not possible.
[0015]
As the mold, any mold such as a square, a triangle, or a star can be used as long as the bottom of the candy dough injection portion of the mold is concave.
[0016]
【Example】
Hereinafter, although the product and manufacturing method of the present invention will be described in detail based on Examples and Comparative Examples, the present invention is not limited to these Examples.
[0017]
Example 1
To produce a laminated candy confectionery having a three-layer structure, 40 parts by weight of granulated sugar in a copper pan, 60 parts by weight of enzyme-treated maltose starch syrup (manufactured by Hayashibara Biochemical Research Institute: Maltose starch syrup DE value 42) and water 7 Part by weight was added, dissolved by heating, and boiled at 155 ° C. to obtain a boiled candy dough with a moisture content of 1.8% by weight. The boiled candy dough was uniformly mixed with 0.2 part by weight of apple fragrance (apple flavor made by Hasegawa fragrance), and the temperature was adjusted to 145 ° C. to obtain a boiled candy dough for the first and third layers. On the other hand, in another copper pan, 90 parts by weight of paratinite (manufactured by Shin Mitsui Sugar) and 10 parts by weight of polydextrose (manufactured by Pfizer) were added with 23 parts by weight of water, dissolved by heating, and boiled at 170 ° C. 0% by weight of boiled candy dough was obtained. An aqueous solution of gardenia blue pigment in which 0.2 parts by weight of mint flavor (mint flavor from Hasegawa Inc.) and 0.05 parts by weight of gardenia blue pigment (manufactured by Saneigen FFI) are dissolved in 0.1 part by weight of water. 0.15 part by weight was uniformly mixed, and the temperature was adjusted to 145 ° C. to obtain a boiled candy dough for the second layer.
Using a depositor (Kansei Seiki Co., Ltd. candy filling machine MS type), the first layer of boiled candy dough prepared in a rectangular metal mold 1 of 14 mm × 22 mm and a depth of 15 mm is used. 2 g is injected, and the adjustment spring 12 is mounted using the pressing device 3 shown in FIG. 2 in order to press the upper surface of the first layer boiled candy dough injected into the mold into a smooth horizontal surface. A metal stamping die 4 of 13.8 mm × 21.8 mm and a thickness of 10 mm is attached to the tip of the metal stamping die 5, and cooling water is supplied to the cooling water passage hole 13 in order to cool the metal stamping die 4. Water was passed through and the surface temperature of the metal mold 4 was adjusted to 20 ° C. In this state, the upper surface of the first layer of boiled candy dough poured into the mold was pressed into a smooth horizontal surface.
A compression spring (made by MISUMI Corporation: WH13-30: maximum load 88.2N) was attached to the adjustment spring 12 of the pressing device, and the pressure was adjusted so as to be pressed with a load of 40N by compression of 4 mm.
The hydraulic cylinder 9 of the pressing device shown in FIG. 2 is operated to move the push rod moving rod 8 downward, and the push rod holding portion 6 attached to the push rod holding portion support 7 is moved downward to push in. The upper surface of the boiled candy dough injected into the mold is pressed by the pressure adjusting spring 12 with a pressure of 0.132 MPa, a force of 40 N is applied to the adjusting spring 12, the adjusting spring 12 is compressed by 4 mm, and the metal pressing die The four end rod portions 15 are pushed upward. The distal end rod portion 15 of the extruded metal stamp 4 was confirmed by a sensor 14 (photoelectric switch: PZ type, Keyence Corporation), and the top surface of the poured boiled candy dough 11 was made a smooth plane.
The hydraulic cylinder 9 is reversely operated by a confirmation signal from the sensor 14 (photoelectric switch: Keyence Corporation PZ type), the push rod moving rod 8 is moved upward, and the push rod attached to the push rod holding portion support 7 The holding part 6 was moved upward, and the metal stamp 4 attached to the tip of the metal stamp bar 5 was detached from the mold. Then, in the same manner as in the first layer, 1.2 g of the boiled candy dough having a temperature of 145 ° C. in the second layer, which was mint flavored with the mint flavor prepared earlier, was injected, and the boiled candy dough in the first layer was injected. The top surface of was smoothed by the same method as the smoothing method. Next, 1.2 g of the boiled candy dough for the third layer was poured into the upper surface of the second layer, and after pressing with the same mold as the first layer and the second layer, 20 ° C., humidity Cooling air of less than 50% is blown to solidify the laminated candy dough, the first and third candy doughs are apple-flavored candies, and the second layer between them is made up of three layers of mint candy dough A laminated candy was obtained. Each layer of the candy was a laminated candy in which the contact surfaces were laminated in a horizontal and parallel state.
[0018]
Comparative Example 1
In the manufacturing method described in Example 1, the molding is performed without using the pressing device shown in FIG. 2 for pressing the upper surface of the candy dough injected into the molding die into a smooth horizontal surface, which is a feature of the present invention. Cooling air is blown to the surface of the first layer of candy dough injected into the mold and the back surface of the molding die to cool, and the injected first layer of candy dough is cooled and solidified, and then cooled and solidified. The second layer of candy dough is poured onto the surface, cooled and solidified in the same manner as the first layer, and then the third layer of candy dough is poured, cooled and solidified in the same manner as above, and laminated. I got candy. The laminated candy thus obtained has a curved contact surface with a different candy layer, and is completely different from the laminated candy of the present invention in which a recess is present at the peripheral edge of the contact surface with the different candy layer. Met.
[0019]
Example 2
In the method described in Example 1, in order to cool the metal stamping die 4, cooling water is passed through the cooling water passage hole 13, and the surface temperature of the metal stamping die 4 is adjusted to 15 ° C. A laminated candy was obtained by the same method as described in 1. above.
The laminated candy was a three-layer laminated candy in which contact surfaces with different candy layers were laminated in a horizontal and parallel laminated state.
[0020]
Example 3
In the method described in Example 1, in order to cool the metal stamping die 4, cooling water is passed through the cooling water passage hole 13, and the surface temperature of the metal stamping die 1 is adjusted to 25 ° C. A laminated candy was obtained by the same method as described in 1. above.
The laminated candy was a three-layer laminated candy in which contact surfaces with different candy layers were laminated in a horizontal and parallel laminated state.
[0021]
Comparative Example 2
In the method described in Example 1, in order to cool the metal stamping die 4, cooling water is passed through the cooling water passage hole 13, and the surface temperature of the metal stamping die 4 is adjusted to 5 ° C. The top surface of the first layer of boiled candy dough poured into the mold in the same manner as described above was pressed into a smooth horizontal surface using the metal stamping mold 4 adjusted to 5 ° C. Next, the metal stamping die 4 was pulled up from the molding die 1, but dew condensation occurred on the surface of the metal stamping die 4, and the adhesion phenomenon of the injected candy occurred from the time when the surface of the candy injected into the molding die was pressed, The candy adhering to the surface of the metal pressing die 4 adhered to the upper surface of the candy injected into the mold, and as a result, it was impossible to make the upper surface of the candy injected into the mold into a smooth, horizontal plane.
[0022]
Comparative Example 3
In the method described in Example 1, in order to cool the metal stamping die 4, cooling water was passed through the cooling water passage hole 13, and the surface temperature of the metal stamping die 4 was adjusted to 30 ° C. Using the metal stamping die 4 whose temperature is adjusted to 30 ° C., the top surface of the first layer of boiled candy dough injected into the mold in the same manner as described above is pressed to make a smooth horizontal surface, Next, the metal mold 4 was lifted from the mold 1, but the candy injected into the mold was attached to the metal mold 4, and it was absolutely impossible to make the upper surface of the candy injected into the mold flat. Met.
[0023]
Example 4
In the method described in Example 1, in order to produce a laminated candy confectionery having a three-layer structure, Tetrap containing 42 parts by weight of granulated sugar and 72% by weight of maltotetraose in a copper pan (Hayashibara Biochemical Laboratories Co., Ltd.) (Made) 7 parts by weight of water was added to 58 parts by weight, dissolved by heating, and boiled at 155 ° C. to obtain a boiled candy dough with a moisture content of 1.8% by weight. The boiled candy dough was uniformly mixed with 0.2 part by weight of apple fragrance (apple flavor made by Hasegawa fragrance), and the temperature was adjusted to 145 ° C. to obtain a boiled candy dough for the first and third layers. On the other hand, in another copper pan, 90 parts by weight of paratinite (manufactured by Shin Mitsui Sugar) and 10 parts by weight of polydextrose (manufactured by Pfizer) were added with 23 parts by weight of water, dissolved by heating, and boiled at 170 ° C. 0% by weight of boiled candy dough was obtained. An aqueous solution of gardenia blue pigment in which 0.2 parts by weight of mint flavor (mint flavor from Hasegawa Inc.) and 0.05 parts by weight of gardenia blue pigment (manufactured by Saneigen FFI) are dissolved in 0.1 part by weight of water. 0.15 part by weight was uniformly mixed, and the temperature was adjusted to 145 ° C. to obtain a boiled candy dough for the second layer.
The first layer, the third layer, and the second layer boiled candy dough thus obtained were poured by the method described in Example 1, and after the first layer boiled candy dough was poured into the mold 1, the poured candy dough was poured. A compression spring (made by MISUMI Corporation: WH13-30: maximum load 88.2N) is attached to the adjustment spring 12 of the pressing device, and the adjustment spring 12 exerts a force of 80N on the adjustment spring 12 by 8mm compression. Then, the upper surface of the boiled candy dough poured into the mold was pressed with a pressure of 0.264 MPa using a metal stamping die 4.
In addition, after the surface of the boiled candy dough in which the second layer boiled candy dough is injected into the first layer is injected into the molding die 1 after the press treatment, the surface of the injected candy dough is made of a metal mold by the method described in Example 1. Then, the third layer boiled candy dough was poured, pressed in the same manner as the pressing treatment of the first layer boiled candy dough, cooled and solidified to obtain a laminated candy. This laminated candy was a three-layer laminated candy in which the contact surfaces with different candy layers were laminated in a horizontal and parallel laminated state.
[0024]
Comparative Example 4
In the manufacturing method described in the third embodiment, a compression spring (manufactured by MISUMI Corporation: WM5-30: maximum load 30.4N) is attached to the adjustment spring 12 of the pressing device, and 9N is applied to the adjustment spring 12 by compression of 3 mm. The upper surface of the boiled candy dough poured into the mold was pressed with a pressure of 0.03 MPa using a metal stamp 4.
However, the top surface of the boiled candy dough injected into the mold was not a flat surface, but was a laminated candy that remained curved.
[0025]
【The invention's effect】
As described above, according to the present invention, by using the laminated candy in which the contact surfaces with different candy layers are laminated in a horizontal and parallel laminated state and the manufacturing method thereof, the laminated state is refreshed and beautiful. Multi-layered candy can be produced efficiently and consumers can enjoy it at low cost.
[Brief description of the drawings]
FIG. 1 is a diagram showing a production process of the present invention.
FIG. 2 is a view showing a stamping apparatus of the present invention.
FIG. 3 is a view showing a laminated candy manufactured according to Example 1;
4 is a view showing a laminated candy manufactured by Comparative Example 1. FIG.
[Explanation of symbols]
1a Mold
1b Mold
1c Mold
1 Mold
2a Depositor
2b depositor
2c depositor
3a Pressing device
3b Pressing device
3c Pressing device
3 Pressing device
4 Metal stamping
5 Metal stamping bar
6 Push rod holder 7 Push rod holder 8 Push rod transfer rod 9 Hydraulic cylinder
10 Pressing adjustment spring presser
11 Infused candy dough
12 Pressing adjustment spring
13 Cooling water flow hole
14 sensors
15 Metal rod end rod

Claims (5)

A candy dough having an article temperature of 120 to 180 ° C. is poured into the mold, and a pressing mold that can be fitted into the mold is pressed so that the pressing pressure on the upper surface of the candy dough becomes 0.05 to 0.4 MPa, and then the candy dough A method for producing a laminated candy, comprising using a candy dough for laminating and repeating a series of pouring and pressing operations. 2. The method for producing a laminated candy according to claim 1, wherein the temperature of the candy dough when pressed is 70 to 180 ° C. 3. The method for producing a laminated candy according to claim 1 or 2, wherein the raw material of the candy dough comprises monosaccharide, disaccharide, sugar alcohol, acid saccharified starch syrup, enzyme saccharified starch syrup, or polydextrose. . The method for producing a laminated candy according to any one of claims 1 to 3, wherein the temperature of the pressing die is 10 to 25 ° C. A laminated candy produced by the production method according to any one of claims 1 to 4.

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