JPS5932097B2 - Cotton candy and its manufacturing method - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention has a flocculent structure with mutually joined surfaces and a desired shape, and has appropriate brittleness and softness when chewing, and has a good melt-in-the-mouth texture. The present invention relates to a cotton-like candy with a pleasant texture and a method for producing the same.

Conventionally, most cotton-like candy has been made by collecting and aggregating sugar discharged in the form of fibers, and currently no candy has been proposed in which the surfaces are joined together to form a desired shape. Even if the surface is dissolved due to moisture absorption, only partial bonding will occur, and a completely continuous two-layer cross-sectional structure (the surface is dense and the inner surface is sparse) will eventually dissolve and disappear. Moreover, it has the disadvantage that it dissolves instantaneously during the day when chewing, making it difficult to fully enjoy it.

In addition, in the conventional continuous manufacturing method for cotton candy, sugar is added to a rotating body that has a heating section, a discharge port, and an input port, and after the sugar is melted, centrifugal force is used to discharge it in the form of fibers to form a cotton-like structure. Most of the methods are to collect the raw material.

However, with this method, when collecting the cotton candy, if the cotton candy absorbs moisture or the temperature of the candy is not lowered enough after being discharged into fibers, it will adhere to the collection wall and the cotton candy will re-produce. This often results in fluffy candy with partially uneven density.Also, when cottony candy is collected continuously, since the discharge port is rotating, the candy material that has been discharged in the form of fibers is recycled. If the cotton candy gets caught in the rotating body or the cotton candy absorbs moisture and temperature is insufficient, it will stick and accumulate on the collection wall, and it will easily become clogged during continuous collection, and even if repeated ventilation etc. It is very difficult to collect and collect cotton candy continuously, and the yield is also low.

Therefore, in order to eliminate the above-mentioned drawbacks, the special public
As shown in No. 42, the outlet of the air chamber was equipped with a heater for melting sugar and a nozzle hole for spouting out the solution, and the sugar was placed in the air chamber. A method has been proposed in which sugar is melted by the heater and at the same time is ejected in the form of fibers from a nozzle hole using air pressure to continuously collect the sugar.

However, this method also requires advanced technology to adjust the pressure air temperature, air flow rate, and nozzle hole diameter, and requires extremely large and highly accurate equipment, so it is not an economical method (furthermore, it is not an economical method). This is a problem because the sugar that has been removed has the disadvantage of being caramelized in the nozzle chamber and/or nozzle orifice, reducing the flavor.

Therefore, the inventors of the present invention have completed the present invention as a result of intensive research to improve the above-mentioned drawbacks.

The object of the present invention is to provide a cotton that has a cotton-like structure with mutually bonded surfaces and a desired shape, has appropriate brittleness and softness when chewing, and has a good texture that melts in the mouth. It's there to provide shaped candy.

Another object of the present invention is to provide a method for continuously producing molded cotton candy products industrially easily and inexpensively.

That is, the present invention has a viscosity of 200 to 12,000 poise at 100°C and a water content of 0.5 to 12,000 poise.
The fibrous candy material containing at least one type of saccharide at 50% by weight has a flocculent structure and a desired shape with interconnected surfaces and an apparent density of 2.0 to 90.0.
It is a cotton candy of X10-2 g/d.

In addition, the present invention involves heating a candy material containing at least one type of saccharide, melting it, discharging it in the form of fibers, shaping the fibrous candy material into a desired shape, and then heating the surface or melting the candy material. This is a method for producing cotton-like candy, which is characterized in that it is molded by being bonded together due to moisture absorption.

Embodiments of the present invention will be explained in detail below.

In the present invention, the viscosity refers to the viscosity determined by a melt indexer, and the water content refers to the water content determined by the Karl Fischer method.

In addition, the diameter of a fibrous candy material refers to the outer diameter of a cross section cut at right angles to the longitudinal direction, and the apparent density is the ratio of the apparent volume of cotton candy to the total weight of cotton candy material. says.

Examples of the saccharides of the present invention include glucose, fructose, xylose, etc. as monosaccharides, and sucrose, maltose, lactose, etc. as trisaccharides.

Further, examples of the starch hydrolyzate include acid and/or enzyme saccharified starch syrup, starch hydrolyzate having 7 to 18 glucose units (on average), and the like.

Examples of non-reducible starch hydrolysates include sorbitol, mannitol, quinlitol, maltitol, and sugar alcohols obtained by further hydrogen reduction of starch hydrolysates having 7 to 18 glucose units (on average). Refers to each element and/or a combination thereof.

In addition, the fibrous candy material has the above-mentioned viscosity and water content, and is composed of at least one type of saccharide, with flavoring and taste substances added as necessary.

Also, the apparent density of cotton candy is 2.0 to 90.0X.
It has a cotton-like structure of 10-2 g/d and has a desired shape such as a cube, rectangular parallelepiped, cylinder, etc. with uniformly interconnected surfaces, and the surface is dense and the inner surface is sparse. It is desirable to have a continuous cross-sectional structure.

The viscosity of the fibrous candy material of the present invention is 200 to 12,000 poise at 100'GK, preferably 10
00 to 10,000 poise, more preferably 2,000 to
It is 7000 poise.

When the viscosity of the candy material becomes higher than 12,000 poise, it is necessary to reduce the supply viscosity to a predetermined value (below 2,000 poise) during the process of supplying the candy material to the nozzle, and the candy material must be kept at a high temperature. As a result, sugars are thermally decomposed and caramel is produced, resulting in burntness and the drawback that the candy material cannot be discharged.

Furthermore, if the viscosity is lower than 200 poise, the solid point (the temperature at which a certain shape is formed when molded) reaches around room temperature, and it takes a long time to solidify, making it impossible to form a flocculent structure at room temperature.

The moisture content of the fibrous candy material is 0.5 to 5% by weight, preferably 1 to 4% by weight.

If the water content is more than 5% by weight, it will stick to the teeth when chewing and reduce the texture, and if it is less than 0.5% by weight, some of the sugars in the candy material will be thermally decomposed when heated. This results in caramelization, which has the disadvantage of imparting color and deteriorating flavor.

By adding an appropriate amount of edible oil and fat and/or food emulsifier to the above-mentioned candy material, the water content can be reduced to 5% by weight.
It is possible to obtain a candy material that does not adhere to the teeth during chewing even if the amount is increased.

Furthermore, in order to obtain the above-mentioned fibrous candy material, at least one type of saccharide and the amount of water necessary to dissolve the saccharide are added to a stainless steel pan or a vacuum boiling machine, and the mixture is heated to melt and melt. It can be obtained by continuously ejecting from a nozzle with a small hole (at least one small hole).

At this time, it is desirable that the amount of water necessary to dissolve the saccharides is at least 10% by weight based on the saccharides.

If the amount is less than 10% by weight, it will not be completely dissolved even when the candy material is heated, and therefore, for example, compositions containing a large amount of crystalline saccharide may not undergo saccharification and may not be able to form a flocculent structure.

Also, the hole diameter of the nozzle is 0.05 to 2.0 mm, preferably 0.
．． 07-1.6mm, more preferably 0.1-1.0m
It is m.

If the hole diameter is smaller than 0.05 mm, the pressure will be too high when discharging the candy material, which may not be possible, which is undesirable, and the production of the nozzle also requires advanced technology.

Note that if the nozzle manufacturing technology improves and a pressure-resistant device is developed, it is possible to make the nozzle hole diameter even smaller.

In addition, if it is larger than 2rIL1rt, the temperature unevenness of each part of the candy material immediately after being discharged from the nozzle becomes large, and the difference in pressure before and after discharge becomes significant, causing the candy material to expand excessively after being discharged and adhere to the discharge surface of the nozzle. There are cases where this is not desirable.

Furthermore, the discharge viscosity of the candy material at the time of discharge is at least 1
000 poise is sufficient, preferably 2000 to 150
It is desirable to set it in the range of 000 poise.

The candy material of the present invention is discharged using a known gear pump, screw pump, etc., or by applying pressure.

However, the ejection method is not limited to these methods.

Also, the discharge flow rate of candy material is at most 10cc/m1y.
t/nozzle hole, preferably less than Bcc/min/nozzle hole.

If the discharge flow rate is greater than 10 cc/ml/nozzle hole, the difference between the pressure before discharge and the pressure after discharge will become large, and the candy material may expand excessively after discharge and adhere to the discharge port, which is not preferable.

The fibrous candy material discharged under the above conditions is allowed to fall naturally, and its diameter decreases by at most 1.5 mm due to its own weight. , Omm, preferably 0.8 mm or less, and aggregated.

The size of the diameter may be adjusted by appropriately changing the falling distance.

If the diameter is larger than LOmrn, it is not preferable because it may not have appropriate brittleness and softness during chewing and may not melt in the mouth.

In addition, since the candy material is continuously discharged from the nozzle, even if it absorbs some moisture after being discharged, it does not adhere or accumulate like conventional cotton-like candy, resulting in an aggregate of the candy material with a uniform density. This fact that can be easily collected is also one of the features of the present invention.

Next, the aggregated fibrous candy material mentioned above is cubed,
After filling or cutting into a mold of a desired shape such as a rectangular parallelepiped or cylinder, the surface is heated with hot air or infrared rays to melt it, or the surface is sprayed with water, or placed in a constant temperature and humidity machine. After the fibrous candy materials are mutually bonded by allowing the surface to absorb moisture and melting by performing an operation such as allowing it to stand, it is solidified by cooling or standing in a room at room temperature, with an apparent density of 2. 0~90.0X10-29/c
Preferably 10.0~80.0X10-2? /ant
, more preferably a cotton candy having a particle size of 40 to 70×10 −27 /c111.

The apparent density is 90.0xlO-2? If it is larger than /crit, it will not have appropriate brittleness and softness when chewing, and it will not melt in the mouth.
? If it is smaller than /crit, the tissue strength of the cotton candy becomes weak, resulting in defects such as deformation.

It is one of the features of the present invention that cotton-like candy can be molded into a desired shape by the above-described method.

The cotton-like candy of the present invention has a cotton-like structure in which the surfaces are joined together to form a desired shape, as described above, and has appropriate brittleness and softness when chewing, and also has a good texture that melts in the mouth. Therefore, this product itself has high commercial value, and by combining these candies with chocolate or snack foods (biscuits, rice crackers, rice crackers, etc.), the commercial value can be further increased.
Its application and development fields are wide-ranging, and its industrial value is extremely significant.

Another noteworthy feature of the present invention is that it has been established that a cotton-like candy molded product having a desired shape, which has not been seen before, can be produced continuously, easily, and at low cost.

This will expand the field of application development in the future, and its industrial value will be extremely important.

The present invention will be explained in detail below.

In the examples, parts mean parts by weight, and % means weight %.

In addition, viscosity, water content, diameter of the fibrous candy material, apparent density, and sensory tests were conducted as follows.

(1) Viscosity measurement using a melt indexer, sample 57, sample particle size 10
0 mesh or less, measurement temperature 100℃, weight 216kg
, orifice radius 0.0256rfL.

Orifice length 0.1 cm, cylinder cross-sectional area 0.7
The discharge amount for 3 minutes was measured under the condition of 0.05 parts mf, and the viscosity was calculated using the following formula.

4.6 μ: Viscosity (poise) Q: Discharge amount (cc/sec) (2) Moisture measurement Measured using a Karl Fischer moisture meter.

(3) Measurement of diameter of fibrous candy material 50 randomly sampled fibrous candy materials
After cutting the book at right angles to the longitudinal direction, it was measured using a 30x tool microscope, and the average value was taken as the diameter.

(4) Appearance is a measurement of density The apparent density was calculated using the following formula.

Total weight of cotton candy (7) Appearance is density (chichi d) - □ Total volume of cotton candy (d) (5) Sensory test The texture evaluation score indicates the sensory evaluation during chewing, and was evaluated by a panel of 50 people. 10 points for very good, 8 points for good, 6 points for fair, 4 points for poor, and 2 points for very poor, and the average value is expressed.

(Rounded to the nearest whole number) In addition, the number of people who pointed out (sensed) the texture impressions of ``sticks to teeth, too hard, too soft'' out of 50 panelists is shown.

Example 1 In a stainless steel pan, 600 parts of sucrose and enzyme saccharified starch syrup (ME
73) Add 400 parts and 180 parts of water, then heat to completely dissolve, boil until the water content is 3%, cool, add 6 parts of citric acid and 5 parts of orange flavor, and mix well. Mixing yielded 1040 parts of a candy material having a viscosity of 3000 poise at 100°C.

Furthermore, while maintaining the discharge viscosity of the candy material at 3000 poise, it was continuously discharged in the form of fibers from 12 nozzles with nozzle diameters of 0 and 25 mm at a discharge flow rate of 2 cc/min/nozzle hole, and then stretched under its own weight. A diameter of 0.1 mrn was obtained by letting it fall naturally onto a sampling surface with a falling interval of 1.2 m.
A fibrous candy material was obtained.

After cutting out the candy material, it was irradiated with an infrared lamp from hexagonal directions to melt only the surface, and then left to cool in a room at 25°C. It had an apparent cubic shape of 5mm x 5mm x 5ml and had a density of 60. A fluffy candy with OX 10-"ifΔ demand was obtained (product of the present invention).

Next, the diameter and apparent density of Example 1 (product of the present invention) and commercially available cotton candy were measured, and sensory tests and photographic observations were carried out, and the results are shown in Table 1.

As is clear from the above results, the product of the present invention was found to have a very good texture, and it is clear from Figure 1 that it is a completed product as a cotton candy molded product. This achieves the object of the present invention.

Example 2 The same procedure as in Example 1 was carried out except that the sugar composition of Example 1 was changed to the sugar composition shown in Table 2, and the results are shown in Table 2.

The composition of 600 parts of sugar and 400 parts of enzyme-saccharified starch syrup was as in Example 1.

As the non-reducible starch hydrolyzate, a sugar alcohol obtained by further hydrogen reduction of a starch hydrolyzate having 7 to 18 glucose units (on average) was used.

As is clear from the above results, it was found that all sugar compositions were cotton-like candies that satisfied the objectives and constituent requirements of the present invention.

Example 3 The sugar composition of Example 1 was changed to 200 parts of sorbitol and 400 parts of sucrose.
Example 1 was carried out in the same manner as in Example 1, except that the enzyme saccharified starch syrup was changed to 400 parts and the water content was changed as shown in Table 3, and the results are shown in Table 3.

As is clear from the above results, the water content ranges from 0.5 to
It should be 5% by weight, preferably 1-4% by weight.

Example 4 By changing the water content of Example 1, the temperature at 100°C
Example 1 was carried out in the same manner as in Example 1, except that the viscosity was changed as shown in Table 4, and the results are shown in Table 4.

As is clear from the above results, the viscosity at 100°C is 200 to 12,000 poise, preferably 1,000 to 1
0,000 poise, more preferably 2,000 to 7,000 poise.

Example 5 Except for changing the nozzle hole diameter of Example 1 as shown in Table 5,
It was carried out in the same manner as in Example 1, and the results are shown in Table 5.

As is clear from the above results, the nozzle hole diameter is 0.05~2.
．． 0 mm, preferably 0.07 to 1.6 mm, more preferably 0.1 to 1.0 mm.

Example 6 The apparent density of Example 1 was changed as shown in Table 6.
It was carried out in the same manner as in Example 1, and the results are shown in Table 6.

As is clear from the above results, the apparent density is 2.0~
90. OX 10-2 g/d preferably 10.0
~80. OX], O-2 g/l, more preferably 40~
It is necessary to set it to 70X 1.0” fZ/crtt.

Example 7 The procedure was carried out in the same manner as in Example 1, except that the nozzle hole diameter of Example 1 was changed as shown in Table 7, and the fiber diameter was changed as shown in Table 7. The results are shown in Table 7. Indicated.

As is clear from the above results, the diameter of the fibrous candy material is preferably at most 1.0 mm, preferably 0.8 mrn or less.

[Brief explanation of drawings]

FIG. 1 is a partially peeled perspective view of the cotton candy obtained in Example 1 (product of the present invention).

Claims (1)

[Scope of Claims] A fibrous candy material having a viscosity of 200 to 12,000 poise at 1,100°C, a water content of 0.5 to 5.0% by weight, and containing at least one type of saccharide is in the form of a flocculent. It is a flocculent candy with an apparent density of 2.0 x 90.0 Xio"y/= which has a desired shape with interconnected surfaces. 2. The sugars are monosaccharides, trisaccharides, starch hydrolysates, A cotton-like camp 03 according to claim 1, comprising each individual non-reducible starch hydrolyzate and a combination thereof.Claim 1 having a viscosity of 1000 to 100 poise at 100°C. 4. The cotton-like candy according to claim 1, wherein the moisture content is 1 to 4% by weight. 5. The cotton-like candy according to claim 1, wherein the fibrous candy material has a diameter of at most 1.0 mm. The cotton candy according to claim 1. 6. The cotton candy according to claim 1, which has a continuous cross section with a dense surface and a sparse inner surface. 7. A candy material containing at least one type of sugar. The fibrous candy material is melted and melted by heating, then discharged in the form of fibers, and then the fibrous candy material is shaped into a desired shape, and then bonded to each other by heating the surface or absorbing moisture, and then molded. 8. The manufacturing method according to claim 7, wherein the saccharide is a monosaccharide, a trisaccharide, a starch hydrolyzate, a non-reducible starch hydrolyzate, or a combination thereof. 9. The manufacturing method according to claim 7, in which water removal is added to heat the candy material. 10. Claim 9, wherein the amount of water added to dissolve the sugar is at least 10% by weight based on the sugar. 11. The manufacturing method according to claim 7, wherein the discharge is carried out using a nozzle having at least one small hole. 12. The manufacturing method according to claim 7, wherein the nozzle has a hole diameter of 0.05 to 2.0 myn. The manufacturing method according to item 11. 13. The candy material has a discharge viscosity of at least 100.
The manufacturing method according to claim 7, which has 0 poise. 14 The discharge flow rate of candy material is at most 10 cc7
The manufacturing method according to claim 7, which is fnm/nozzle hole. 15 The diameter of the fibrous candy material is at most 1. , Omm
The manufacturing method according to claim 7. 16. The manufacturing method according to claim 7, wherein the cotton candy has a continuous cross section with a dense surface and a sparse inner surface.