JP4348264B2 - New candy - Google Patents
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- JP4348264B2 JP4348264B2 JP2004264820A JP2004264820A JP4348264B2 JP 4348264 B2 JP4348264 B2 JP 4348264B2 JP 2004264820 A JP2004264820 A JP 2004264820A JP 2004264820 A JP2004264820 A JP 2004264820A JP 4348264 B2 JP4348264 B2 JP 4348264B2
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- 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
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Description
本発明は、糖質結晶キャンディ層が外側にあり、該糖質結晶キャンディ層の内側に非結晶状態キャンディ層が貫通した異質層からなるキャンディとその製造方法に関する。 The present invention relates to a candy composed of a heterogeneous layer having a saccharide crystal candy layer on the outside and an amorphous candy layer penetrating inside the saccharide crystal candy layer, and a method for producing the candy.
異なる生地を組み合わせたキャンディとしては、金太郎飴や積層キャンディが知られている。金太郎飴の面白さは、異なる色調によって製品の断面に現れる模様が、何れの部分を切断しても同じ模様が現れる面白さにある。また、積層キャンディの面白さは異なる色調と異なる味のキャンディを一度に味わえることである。
積層キャンディの製造方法には、押し出し製法と流し込み製法が挙げられる。押し出し製法としては、例えば特許文献1に示されるような、第２流体物質の層に包まれた第１流体物質の薄いストリップを同軸ダイの排出口から押出し、該ストリップを支持体上に沈着させ、薄い第１ストリップの上部に薄い追加ストリップを重ねるような製造方法が報告されている。
また、流し込み製法としては、例えば、特許文献２に示されるように、成形型に第1層のキャンディ生地を流し込み、はめ込み可能な押型をキャンディ生地に押圧し、次に第2層のキャンディ生地をその上に注入し、押圧する操作を繰り返すような製造方法が知られている。
Examples of the method for producing a laminated candy include an extrusion production method and a casting production method. As an extrusion manufacturing method, for example, as shown in
As a casting method, for example, as shown in
上記のように味や色が異なる層からなるキャンディは知られていた。しかしながら、外側が糖質結晶キャンディ層で、内側を非結晶状態キャンディ層が貫通したキャンディは知られていなかった。従って、本発明の課題は前記のような構造のキャンディとその製造方法を提供することである。 As described above, candy composed of layers having different tastes and colors has been known. However, no candy has been known in which the outside is a saccharide crystal candy layer and the inside is a non-crystalline candy layer. Accordingly, an object of the present invention is to provide a candy having the structure as described above and a method for producing the candy.
本発明者らは鋭意研究した結果、糖質結晶キャンディ層が外側にあり、該糖質結晶キャンディ層の内側に非結晶状態のキャンディ層が貫通した異質層からなるキャンディとその製造方法を提供することで発明を完成した。
すなわち、
（1）糖質結晶キャンディ層と非結晶状態キャンディ層からなるキャンディにおいて、糖質結晶キャンディ生地の比重aと非結晶状態キャンディ生地の比重bの関係がa<bであり、該比重ｂと該比重ａとの差が0.05ｇ/ｍｌ以上であり、かつ、非結晶状態キャンディ層が糖質結晶キャンディ層を貫通していることを特徴とするキャンディ。
（2）糖質結晶がトレハロース、キシリトール、ソルビトールの一つである（1）記載のキャンディ。
（3）キャンディの構造が単層構造である（1）又は（2）記載のキャンデイ。
（4）キャンディの構造が二層積層構造であって、上層において非結晶状態キャンディ層が糖質結晶キャンディ層を貫通し、かつ下層が非結晶状態キャンディ層からなることを特徴とする（1）又は（２）記載のキャンディ。
（5）キャンディの構造が三層積層構造であって、第一層において非結晶状態キャンディ層が糖質結晶キャンディ層を貫通し、かつ第二および第三層が非結晶状態キャンディ層からなることを特徴とする（1）又は（２）記載のキャンディ。
（6）糖質結晶キャンディ層と非結晶状態キャンディ層からなるキャンディの製造方法において、糖質結晶キャンディ生地の比重aと非結晶状態キャンディ生地の比重bの関係がa<bであってかつ、糖質結晶キャンディ生地を成型に流し込み、当該糖質結晶の融点以下の温度で結晶を析出させ、品温が当該糖質結晶の融点より高い温度の非結晶状態キャンディ生地を、成形した糖質結晶生地の上に注入し、非結晶状態キャンディ生地が糖質結晶キャンディ生地を貫通させることを特徴とするキャンディの製造方法。
（7）比重ｂと比重ａとの差が0.05ｇ/ｍｌ以上である（６）記載のキャンディの製造方法。
（8）糖質結晶がトレハロース、キシリトール、ソルビトールの一つである（6）又は（7）記載のキャンディの製造方法。
（9）（６）乃至（８）いずれか一項記載の製造方法により製造されるキャンディ。
As a result of intensive research, the present inventors provide a candy comprising a heterogeneous layer in which a saccharide crystal candy layer is on the outer side and an amorphous candy layer is penetrated inside the saccharide crystal candy layer, and a method for producing the candy. This completes the invention.
That is,
(1) In the candy consisting of a carbohydrate crystalline candy layer and an amorphous state candy layer, Ri is a <b der relationship gravity b of gravity a and an amorphous state candy dough carbohydrate crystalline candy dough, and the ratio Weight b A candy characterized in that the difference from the specific gravity a is 0.05 g / ml or more , and the non-crystalline candy layer penetrates the saccharide crystal candy layer.
(2) The candy according to (1), wherein the sugar crystal is one of trehalose, xylitol, and sorbitol .
(3) The candy according to (1) or (2), wherein the candy has a single-layer structure .
(4) The candy structure is a two-layer structure, wherein the non-crystalline candy layer penetrates the saccharide crystal candy layer in the upper layer, and the lower layer consists of the non-crystalline candy layer (1) Or the candy as described in (2) .
(5) The structure of the candy is a three-layer structure, in which the non-crystalline candy layer penetrates the saccharide crystal candy layer in the first layer, and the second and third layers are made of the non-crystalline candy layer. The candy according to (1) or (2), wherein
(6) In the method for producing a candy comprising a saccharide crystal candy layer and an amorphous candy layer, the relationship between the specific gravity a of the saccharide crystal candy dough and the specific gravity b of the non-crystalline candy dough is a <b, and A saccharide crystal candy dough is poured into a mold, the crystals are precipitated at a temperature lower than the melting point of the sugar crystal, and an amorphous candy dough having a product temperature higher than the melting point of the sugar crystal is formed into a molded saccharide crystal. A method for producing candy, characterized in that the candy dough is poured on the dough and the non-crystalline candy dough penetrates the saccharide crystal candy dough.
(7) The method for producing a candy according to (6), wherein the difference between the specific gravity b and the specific gravity a is 0.05 g / ml or more.
(8) The method for producing a candy according to (6) or (7), wherein the sugar crystal is one of trehalose, xylitol, and sorbitol.
(9) A candy produced by the production method according to any one of (6) to (8).
本発明により、白色結晶質キャンディの内側に各色素の混入した透明層を形成した新規な形状のキャンディを効率よく、特別な設備を必要とせずに製造することができる。また、白地のキャンディ生地に各種模様のキャンディを組み合わせた構造のキャンディを自由に形成することが可能となる。 According to the present invention, a candy having a novel shape in which a transparent layer mixed with each pigment is formed inside a white crystalline candy can be efficiently produced without requiring special equipment. It is also possible to freely form a candy having a structure in which various patterns of candy are combined with a white candy dough.
本発明において「糖質結晶キャンディ」とは含有する糖質を該糖質結晶の融点以下の温度で起晶させることにより該糖質結晶が析出しているキャンディを意味する。溶融しやすさから、該糖質結晶は、100℃以下の融点であることが好ましい。また、本発明において「非結晶状態キャンディ」とは糖質を結晶化させない、ガラス質のキャンディを意味する。 In the present invention, the “sugar crystal candy” means a candy in which the sugar crystals are precipitated by crystallization of the contained sugar at a temperature below the melting point of the sugar crystals. In view of easiness of melting, the sugar crystals preferably have a melting point of 100 ° C. or lower. In the present invention, the “non-crystalline candy” means a glassy candy that does not crystallize a saccharide.
前記糖質結晶成分としては、トレハロース、キシリトール、ソルビトールが好ましい。糖質結晶キャンディ生地は、原料を水に溶解した後、含有する糖質の融点以下で攪拌して微細結晶を析出させるか、糖質の微細な種結晶を該糖質種結晶の融点よりも低い温度で添加することで得られる。起晶させるには、なるべく単一な糖組成であることが好ましいが、結晶析出速度を調整するため、少量の異なる糖質を添加しても構わない。また、キャンディに通常用いられる香料、酸味料、ハーブエキス、着色料、食塩、増粘剤、乳化剤等を添加しても良い。 As the sugar crystal component, trehalose, xylitol, and sorbitol are preferable. The saccharide crystal candy dough is prepared by dissolving the raw material in water and stirring it below the melting point of the contained saccharide to precipitate fine crystals, or adding a fine saccharide seed crystal to a melting point of the saccharide seed crystal. It is obtained by adding at a low temperature. In order to crystallize, it is preferable to have a single sugar composition as much as possible, but a small amount of different carbohydrates may be added in order to adjust the crystal precipitation rate. Moreover, you may add the fragrance | flavor normally used for a candy, a sour agent, a herb extract, a coloring agent, salt, a thickener, an emulsifier, etc.
非結晶状態キャンディ生地は主原料としては砂糖、麦芽糖、パラチノース、還元パラチノース、マルチトール、等の糖質や水飴と水を用いる。また、前記糖質結晶キャンディ生地と同様に、糖質以外の原料として、香料、酸味料、ハーブエキス、乳製品、油脂、果汁、着色料、食塩、増粘剤、乳化剤等を添加することができる。非結晶状態キャンディ生地はハードキャンディを作る常法で得ることができる。 The non-crystalline candy dough uses sugar, maltose, palatinose, reduced palatinose, maltitol, and other sugars, syrup and water as the main ingredients. In addition, as in the case of the sugar crystal candy dough, it is possible to add a flavoring material, a sour agent, a herbal extract, a dairy product, an oil, a fruit juice, a coloring agent, a salt, a thickener, an emulsifier, etc. as a raw material other than the sugar. it can. The amorphous candy dough can be obtained by a conventional method for producing hard candy.
本発明の第一の態様は、図1に示すように単層キャンディで、外側が糖質結晶キャンディ層でその内側に非結晶状態キャンディが貫通した形状のキャンディである。
当該キャンディは、流し込み成形により作ることができる。外側が非結晶状態キャンディでその内側に糖質結晶キャンディ層が貫通した形状のキャンディであれば押出成形により作ることは可能であるが、特に外層が糖質結晶キャンディである場合、非常にもろく弾力性がないため成形するのが困難である。
A first embodiment of the present invention is a candy having a single-layer candy as shown in FIG. 1 and having a saccharide crystal candy layer on the outside and a non-crystalline candy penetrated on the inside.
The candy can be made by casting. If the outer candy is a non-crystalline candy and the saccharide crystal candy layer penetrates it, it can be made by extrusion, but it is extremely brittle and elastic, especially when the outer layer is a saccharide crystal candy. It is difficult to mold due to lack of properties.
また、第二の態様としては図２や４に示すような二層積層キャンディで、上層において非結晶状態キャンディ層が糖質結晶キャンディ層を貫通し、かつ下層が非結晶状態キャンディ層からなる構造をしたキャンディである。その基本は図2に示すものであるが、2種類の非結晶状態キャンディ層があるような図4に示すものであってもよい。また、下層に3種類以上の非結晶状態キャンディ層がある場合も第二の態様に含まれる。
更に第三の態様は図3に示すような三層積層キャンディである。第一層（上層）において、非結晶状態キャンディ層が糖質結晶キャンディ層を貫通し、かつ第二層と第三層が非結晶状態キャンディ層からなる構造をしたキャンディである。
また、三層以上の積層キャンディの場合も第三の態様に含まれる。更に、第二と第三の態様を組み合わせた態様も本実施態様に含まれる。
The second embodiment is a two-layer laminated candy as shown in FIGS. 2 and 4, in which the non-crystalline candy layer penetrates the saccharide crystal candy layer in the upper layer and the lower layer consists of the non-crystalline candy layer. Candy The basics are as shown in FIG. 2, but it may be as shown in FIG. 4 where there are two types of non-crystalline candy layers. Further, the case where there are three or more kinds of non-crystalline candy layers in the lower layer is also included in the second embodiment.
A third embodiment is a three-layer laminated candy as shown in FIG. In the first layer (upper layer), the non-crystalline candy layer penetrates the saccharide crystal candy layer, and the second layer and the third layer are non-crystalline candy layers.
Moreover, the case of a laminated candy having three or more layers is also included in the third aspect. Furthermore, the aspect which combined the 2nd and 3rd aspect is also contained in this embodiment.
本発明のキャンディの製造は基本的には流し込み成形であり、押出成形では作ることができない。第一の態様のキャンディは次のような方法で製造する。キャンディの流し込み成形において、糖質結晶を析出させたキャンディ生地を先に型に注入しキャンディ層を形成し、該キャンディ層の上から、先に注入したキャンディ生地よりも比重が大きく、かつ該糖質結晶の融点よりも生地温度が高い、非結晶状態キャンディ生地を注入し、その後冷却固化して型から剥離することで得ることができる。第二態様のキャンディはまず非結晶状態キャンディ生地を型に流し込み、その上から糖質結晶キャンディ生地を型に流し込んだ後、非結晶状態キャンディ生地を注入し、冷却固化後剥離して得られる。第三の態様のキャンディは２種以上の異なる非結晶状態キャンディ生地を順に型に流し込み、その上から糖質結晶キャンディ生地を型に流し込んだ後、非結晶状態キャンディ生地を注入し、冷却固化後剥離して得られる。また、第二の態様で図4に示すような場合は、同時に２種以上の異なる非結晶状態キャンディ生地を型に流し込み、その上から糖質結晶キャンディ生地を型に流し込んだ後、２種以上の異なる非結晶状態キャンディ生地を注入し、冷却固化後剥離して得られる。 The manufacture of the candy of the present invention is basically cast molding and cannot be made by extrusion molding. The candy of the first aspect is produced by the following method. In candy casting, a candy dough on which saccharide crystals are deposited is first poured into a mold to form a candy layer, and the specific gravity is larger than the candy dough previously poured from above the candy layer, and the sugar It can be obtained by injecting a non-crystalline candy dough having a dough temperature higher than the melting point of the crystalline crystals, then cooling and solidifying it and peeling it from the mold. The candy of the second embodiment is obtained by first pouring the non-crystalline candy dough into a mold, pouring the saccharide crystal candy dough into the mold from above, injecting the non-crystalline candy dough, cooling and solidifying and then peeling off. In the candy of the third aspect, two or more kinds of different non-crystalline candy doughs are poured into a mold in order, and after the saccharide crystal candy dough is poured into the mold, the non-crystalline candy dough is injected, cooled and solidified. Obtained by peeling. In the case of the second embodiment as shown in FIG. 4, two or more different non-crystalline candy doughs are poured into a mold at the same time. Are obtained by injecting non-crystalline candy doughs of different sizes and cooling and solidifying.
本発明のキャンディは、糖質を起晶させたキャンディ生地が、糖質結晶の融点以上に品温を上昇させて結晶を完全に融解させると液状化し、著しく粘度が下がるという性質を利用している。すなわち、成形型に注入された糖質結晶キャンディ生地の上から該キャンディ生地の糖質結晶よりも融点の高い非結晶状態キャンディ生地を注入すると、糖質結晶キャンディ生地は、非結晶状態キャンディ生地と接触した部分が融解し、粘度が著しく低下する。この時、非結晶状態キャンディ生地の比重が糖質結晶キャンディ生地よりも大きいと、非結晶状態キャンディ生地が糖質結晶キャンディ生地を融かしながら沈み込み、型の底面にまで到達し、結果として非結晶状態キャンディ生地が糖質結晶キャンディ生地層を貫通する形状となる。非結晶状態キャンディ生地と接触していない部分は結晶融解が起こらず、そのままの状態を保ち、糖質結晶キャンディ生地の融解した部分も冷却により、融け残った糖質結晶を核として再び結晶化して固化するため、本発明のキャンディが得られる。非結晶状態キャンディ生地では明確な融点を持たず、著しい粘度変化を起こさないため、本発明のキャンディを製造するに糖質結晶キャンディ生地が必須である。 The candy of the present invention utilizes the property that the candy dough crystallization of the saccharide is liquefied when the product temperature is raised above the melting point of the saccharide crystals and the crystals are completely melted, and the viscosity is significantly reduced. Yes. That is, when a non-crystalline candy dough having a melting point higher than the saccharide crystals of the candy dough is injected from above the saccharide crystal candy dough injected into the mold, the saccharide crystal candy dough becomes non-crystalline candy dough. The contacted part melts and the viscosity is significantly reduced. At this time, if the specific gravity of the non-crystalline candy dough is larger than that of the saccharide crystal candy dough, the non-crystalline candy dough sinks while melting the saccharide crystal candy dough, and reaches the bottom of the mold. The amorphous candy dough is shaped to penetrate the saccharide crystal candy dough layer. The portion that is not in contact with the non-crystalline candy dough does not melt and remains as it is, and the melted portion of the sugar crystal candy dough is recrystallized with the undissolved sugar crystals as the core by cooling. Because of solidification, the candy of the present invention is obtained. Since the non-crystalline candy dough does not have a clear melting point and does not cause a significant change in viscosity, the saccharide crystal candy dough is essential for producing the candy of the present invention.
非結晶状態キャンディ生地の代わりに、融解させる糖質結晶キャンディ生地よりも融点の高い糖質結晶キャンディ生地を使用しても本発明は不可能ではないが、融解させる糖質結晶キャンディ生地との接触により生地温度が低下した場合の粘度の上昇が、非結晶状態キャンディ生地よりも大きく、良好な形状を得るのは難しい。
非結晶状態キャンディ生地の比重が糖質結晶キャンディ生地よりも０．０５ｇ／ｍｌ以上大きければ良好に成型することができる。比重差がこれよりも小さいと非結晶状態のキャンディ生地の沈み込みが不十分となる。
Although it is not impossible to use a saccharide crystal candy dough having a melting point higher than that of the sugar crystal candy dough to be melted instead of the non-crystal candy dough, the present invention is not impossible. The increase in viscosity when the dough temperature is lowered by this is larger than that of the non-crystalline candy dough, and it is difficult to obtain a good shape.
If the specific gravity of the non-crystalline candy dough is 0.05 g / ml or more larger than that of the saccharide crystal candy dough, it can be molded well. When the specific gravity difference is smaller than this, the subsidence of the amorphous candy dough becomes insufficient.
以下実施例を示して本発明をさらに詳細に説明するが、これらは例示であり本発明を限定するものではない。 EXAMPLES Hereinafter, the present invention will be described in more detail with reference to examples, but these are illustrative and do not limit the present invention.
トレハロース８５重量部、水飴１４重量部、水５重量部を混合して１５５℃まで煮詰めた後、冷却しながらクエン酸１重量部、香料０．５重量部を加え、８０℃まで冷却して攪拌し、トレハロース結晶が析出したキャンディ生地Ａを得た。キャンディ生地Ａの比重は１．３５ｇ／ｍｌであった。一方、グラニュー糖３５重量部、水飴４５重量部、エリスリトール（erythritol）２０重量部を混合して１５５℃まで煮詰めた後、冷却しながら香料０．５重量部を加え、１４０℃にしたキャンディ生地Ｂを得た。キャンディ生地Ｂの比重は１．４３ｇ／ｍｌであった。直径２０ｍｍ、深さ８ｍｍの型に８０℃のキャンディ生地Ａを１．７ｇ注入し、その上から１４０℃のキャンディ生地Ｂを１．１ｇ注入した。するとキャンディ生地Ｂと接触した部分よりキャンディ生地Ａの結晶が融解し、キャンディ生地Ｂが沈み込んだ。これを冷却剥離すると、キャンディ生地Ａ層が結晶化し、キャンディ生地Ｂ層が非結晶状態であり、キャンディ生地Ｂがキャンディ生地Ａを貫通した形状（図１）のキャンディを得た。 After mixing 85 parts by weight of trehalose, 14 parts by weight of starch syrup, and 5 parts by weight of water and boiled to 155 ° C, add 1 part by weight of citric acid and 0.5 parts by weight of fragrance while cooling and stir to 80 ° C Thus, a candy dough A on which trehalose crystals were precipitated was obtained. The specific gravity of the candy dough A was 1.35 g / ml. On the other hand, after mixing 35 parts by weight of granulated sugar, 45 parts by weight of starch syrup and 20 parts by weight of erythritol and simmering to 155 ° C, 0.5 parts by weight of fragrance was added while cooling, and the candy dough B was brought to 140 ° C. Got. The specific gravity of the candy dough B was 1.43 g / ml. 1.7 g of 80 ° C. candy dough A was injected into a mold having a diameter of 20 mm and a depth of 8 mm, and 1.1 g of 140 ° C. candy dough B was injected from above. Then, the crystal | crystallization of the candy dough A melt | dissolved from the part which contacted the candy dough B, and the candy dough B sank. When this was cooled and peeled, the candy dough A layer was crystallized, the candy dough B layer was in an amorphous state, and a candy having a shape in which the candy dough B penetrated the candy dough A (FIG. 1) was obtained.
キシリトール８０重量部、ポリデキストロース１８重量部、水１０重量部を混合して１７０℃まで煮詰めた後、冷却しながらハーブエキス２重量部を加え、８０℃まで冷却して５重量部の結晶キシリトールを添加し、キシリトール結晶が析出したキャンディ生地Ｃを得た。キャンディ生地Ｃの比重は１．３８ｇ／ｍｌであった。直径２０ｍｍ、深さ８ｍｍの型に１４０℃の実施例１のキャンディ生地Ｂを１．０ｇ注入し、その上から８０℃のキャンディ生地Ｃを１．０ｇ注入した。キャンディ生地Ｃの上から１４０℃のキャンディ生地Ｂを０．８ｇ注入した。するとキャンディ生地Ｂと接触した部分よりキャンディ生地Ｃの結晶が融解し、キャンディ生地Ｃの上から注入したキャンディ生地Ｂが沈み込んだ。これを冷却剥離すると、キャンディ生地Ｃ層が結晶化し、キャンディ生地Ｂ層が非結晶状態であり、キャンディ生地Ｂがキャンディ生地Ｃを貫通して、キャンディ生地Ｃの下層のキャンディ生地Ｂと一体となった形状（図２）のキャンディを得た。 After 80 parts by weight of xylitol, 18 parts by weight of polydextrose and 10 parts by weight of water are mixed and boiled to 170 ° C, 2 parts by weight of herb extract is added while cooling, and then cooled to 80 ° C and 5 parts by weight of crystalline xylitol is added. The candy dough C in which xylitol crystals were precipitated was added. The specific gravity of the candy dough C was 1.38 g / ml. 1.0 g of candy dough B of Example 1 at 140 ° C. was injected into a mold having a diameter of 20 mm and a depth of 8 mm, and 1.0 g of candy dough C at 80 ° C. was injected from above. 0.8 g of candy dough B at 140 ° C. was injected from above the candy dough C. Then, the crystal | crystallization of the candy dough C melt | dissolved from the part which contacted the candy dough B, and the candy dough B inject | poured from the candy dough C sank. When this is cooled and peeled, the candy dough C layer is crystallized, the candy dough B layer is in an amorphous state, the candy dough B penetrates the candy dough C, and is integrated with the candy dough B under the candy dough C. A candy having a different shape (FIG. 2) was obtained.
実施例１のキャンディ生地Ｂ１００重量部に対して０．２重量部のベニバナ黄色素を加えてキャンディ生地Ｄを得た。また、キャンディ生地Ｂ１００重量部に対して０．１重量部のクチナシ青色素を加えてキャンディ生地Ｅを得た。直径２０ｍｍ、深さ８ｍｍの型に１４０℃のキャンディ生地Ｄを０．７ｇ注入し、その上から１４０℃のキャンディ生地Ｅを０．７ｇ注入した。キャンディ生地Ｅの上から８０℃の実施例１のキャンディ生地Ａを０．８ｇ注入した。キャンディ生地Ａの上から１４０℃のキャンディ生地Ｅを０．７ｇ注入した。するとキャンディ生地Ｅと接触した部分よりキャンディ生地Ａの結晶が融解し、キャンディ生地Ａの上から注入したキャンディ生地Ｅが沈み込んだ。これを冷却剥離すると、キャンディ生地Ａ層が結晶化し、キャンディ生地Ｄ層及びＥ層が非結晶状態であり、キャンディ生地Ｅがキャンディ生地Ａを貫通して、キャンディ生地Ａの下層のキャンディ生地Ｅと一体となった３層形状（図３）のキャンディを得た。 A candy dough D was obtained by adding 0.2 parts by weight of safflower yellow to the 100 parts by weight of candy dough B of Example 1. Moreover, 0.1 part by weight of gardenia blue pigment was added to 100 parts by weight of candy dough B to obtain candy dough E. 0.7 g of 140 ° C. candy dough D was injected into a mold having a diameter of 20 mm and a depth of 8 mm, and 0.7 g of 140 ° C. candy dough E was injected from above. From above the candy dough E, 0.8 g of the candy dough A of Example 1 at 80 ° C. was injected. 0.7 g of candy dough E at 140 ° C. was injected from above candy dough A. Then, the crystals of the candy dough A melted from the portion in contact with the candy dough E, and the candy dough E injected from above the candy dough A sank. When this is cooled and peeled, the candy dough A layer is crystallized, the candy dough D layer and the E layer are in an amorphous state, the candy dough E penetrates the candy dough A, and the candy dough E under the candy dough A An integrated three-layered candy (FIG. 3) was obtained.
縦２０ｍｍ、横１０ｍｍ、深さ１６ｍｍの長方形の型に、１４０℃の実施例３のキャンディ生地Ｄ０．６ｇとキャンディ生地Ｅ０．６ｇを異なる場所に同時に注入した。その上から８０℃の実施例２のキャンディ生地Ｃを１．２ｇ注入した。キャンディ生地Ｃの上から１４０℃の実施例３のキャンディ生地Ｄ０．４ｇとキャンディ生地Ｅ０．４ｇを初めに注入したのと同じ場所に同時に注入した。するとキャンディ生地Ｄ、キャンディ生地Ｅそれぞれと接触した部分よりキャンディ生地Ｃの結晶が融解し、キャンディ生地Ｃの上から注入したキャンディ生地Ｄ、キャンディ生地Ｅが沈み込んだ。これを冷却剥離すると、キャンディ生地Ｃ層が結晶化し、キャンディ生地Ｄ層及びＥ層が非結晶状態であり、キャンディ生地Ｄ、キャンディ生地Ｅが異なる部位でキャンディ生地Ｃを貫通して、キャンディ生地Ｃの下層のキャンディ生地Ｄ、キャンディ生地Ｅと一体となった形状（図４）のキャンディを得た。 The candy dough D0.6g and the candy dough E0.6g of Example 3 at 140 ° C. were simultaneously poured into different locations in a rectangular mold having a length of 20 mm, a width of 10 mm, and a depth of 16 mm. From above, 1.2 g of the candy dough C of Example 2 at 80 ° C. was injected. From above the candy dough C, the candy dough D0.4 g and the candy dough E0.4 g of Example 3 at 140 ° C. were simultaneously injected into the same place as the initial injection. Then, the crystals of the candy dough C melted from the portions in contact with the candy dough D and the candy dough E, and the candy dough D and the candy dough E injected from above the candy dough C subsided. When this is cooled and peeled, the candy dough C layer is crystallized, the candy dough D layer and the E layer are in an amorphous state, and the candy dough C penetrates through the candy dough C at different sites. A candy having a shape integrated with the candy dough D and the candy dough E (FIG. 4) was obtained.
本発明は、異なる味や食感、異なる色調を楽しむためのキャンディの製造に利用することができる。 INDUSTRIAL APPLICATION This invention can be utilized for manufacture of the candy for enjoying a different taste, food texture, and a different color tone.
１ 糖質結晶キャンディ
２ 非結晶状態キャンディ
３ ２と異なる非結晶状態キャンディ
1
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| JP5375183B2 (en) * | 2009-02-26 | 2013-12-25 | ユーハ味覚糖株式会社 | Vegetable-containing hard candy and method for producing the same |
| JP4872967B2 (en) * | 2008-05-29 | 2012-02-08 | ユーハ味覚糖株式会社 | Propolis-containing candy |
| JP2011092021A (en) * | 2009-10-27 | 2011-05-12 | Yoshio Mitsumata | Multicolor structured confectionery where picture appear |
| JP2011102279A (en) * | 2009-11-12 | 2011-05-26 | Meiji Seika Kaisha Ltd | Composition for oral cavity |
| JP4956663B2 (en) * | 2010-12-06 | 2012-06-20 | 三星食品株式会社 | Candy manufacturing method |
| JP6217022B2 (en) * | 2013-12-11 | 2017-10-25 | 日本製粉株式会社 | Pet food mixture |
| JP6296371B2 (en) * | 2013-12-23 | 2018-03-20 | ウェン、シャオガンＷＥＮ， Ｘｉａｏｇｕａｎｇ | Preparation method of bilayer tablet |
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