JPH0458301B2 - - Google Patents

Description

[Detailed description of the invention]

[Technical Field] This invention relates to a method for producing soft candy. [Background Art] Generally, soft candies have a crispy mouth, and such soft candies are manufactured as follows. That is, first, raw materials such as fats, oils, sugars, and lactose are placed in a vacuum cooker and boiled down while adjusting the temperature and degree of vacuum to set the desired moisture content. Next, after taking it out of the vacuum cleaner and cooling it, substances that will become crystal nuclei such as hondants and sugars are added and mixed, and the crystallization of the sugar is promoted centering on the crystal nucleus substances to form and stabilize crystals. It is manufactured by molding the dough into an appropriate shape and size. The soft candy obtained in this way has a crunchy texture when chewed because the sugar component is present in a crystalline state. However, when sugar crystallization (saccharification) is performed as described above, sugar crystallization automatically progresses around the crystal nucleus substance to form crystals, so it is difficult to make sugar crystals into fine particles. Can not. As a result, the crystals produced are generally constant in size and become quite large, resulting in the problem that the resulting soft candy has a rough texture and lacks smoothness. By the way, the degree of crystallinity (degree of saccharification) of the above-mentioned sugar depends on the composition of the sugar in the raw materials, the moisture content after cooking, the amount of crystal nuclei added afterwards, and the temperature and time of saccharification after adding the crystal nuclei. . As mentioned above, the degree of saccharification is influenced by the many factors mentioned above, and therefore it is extremely difficult to arbitrarily adjust the degree of saccharification.
Therefore, in reality, the degree of saccharification is not appropriate. In other words, when the degree of saccharification is low, there are few crystals produced and they are small, resulting in a soft chewy texture.On the other hand, when saccharification is too advanced and many crystals are produced, and they become too large, the resulting soft candy becomes too crispy. It will become. As described above, it is extremely difficult to arbitrarily adjust the degree of saccharification, resulting in the problem that the quality of the obtained soft candy varies widely. Furthermore, as mentioned above, when putting fats, oils, sugars, lactose, etc. into a vacuum cooker and cooking them, there is a problem in that the lactose changes in quality due to heating and the characteristic aroma and taste of dairy products are impaired. [Purpose of the Invention] In view of the above circumstances, the present invention provides a method for producing soft candy that has a smooth texture and does not impair the flavor of dairy products without causing variations in quality. Its purpose is to [Disclosure of the Invention] In order to achieve the above object, the method for producing soft candy of the present invention includes a step of pulverizing a solid raw material mixture containing sugars and fats and oils as the main components, and a step of pulverizing a solid raw material mixture containing liquid sugars as the main components. The method includes a step of mixing the pulverized solid raw material mixture and a step of shaping the mixture into an appropriate shape. That is, this invention does not milk raw materials such as sugars in a vacuum cooker and cook them as in the past, but grinds them into fine particles using a refiner, etc., and converts the resulting sugar fine particles into sugar crystals during soft candy. By distributing it evenly, the texture of the soft candy can be made smoother. In addition, raw materials such as saccharides are crushed into fine particles using a refiner as described above, and this is added and mixed as sugar crystals to create soft candy, so the degree of saccharification is determined by the amount of sugar fine particles added. will be decided. Therefore, the quality does not vary greatly due to variations in the degree of saccharification, as was the case in the past. In addition, since the milk raw materials are not subjected to thermal history, the flavor etc. are not impaired. Next, this invention will be explained in detail. This invention separates the raw materials for soft candies into solid raw materials and liquid raw materials, crushes the solid raw materials, mixes this crushed material with the liquid raw materials, and then shapes the soft candies into an appropriate shape. It is manufactured. Examples of the solid raw materials include sugars, fats and oils, milk products, and other additives such as lecithin. Examples of liquid raw materials include concentrated aqueous solutions of sugars such as starch syrup, reduced starch syrup, and sugar alcohols, to which gelling agents such as locust bean gum and gelatin, as well as fragrances and the like are added as appropriate.
In addition, the starch syrup, reduced starch syrup, and sugar alcohol may be used alone as described above, or may be used in combination. The above-mentioned solid raw materials are usually pulverized by mixing saccharides, oils and fats, and then grinding the mixture using a refiner. However, it is not limited to grinding using such a refiner,
Any type of pulverizer can be used as long as it can turn sugars and the like into fine particles. This pulverized solid raw material and liquid raw material are mixed using a conventional mixer. Note that the liquid raw material used is one prepared by dissolving the gelling agent and the like in starch syrup or the like under heating. After mixing the liquid raw material and the crushed solid raw material,
The mixture is cooled and molded into an appropriate shape and size. In this way, the desired soft candy can be obtained. [Effects of the Invention] As described above, this invention does not involve boiling fats, oils, sugars, milks, etc. in a vacuum cooker and then cooling them to promote crystallization of sugars, as in the past. The sugars are made into fine particles by crushing a solid raw material mixture whose main components are sugars and fats and oils, making it possible to make the sugars finer than the conventional method of kneading, resulting in a soft candy with a smoother texture. will be able to be granted. Moreover, instead of cooling and precipitating sugar crystals as in the conventional method, finely divided sugars are added to distribute the fine sugar crystals in the soft candy. The degree of saccharification will now be determined by the amount added, making it possible to eliminate variations in quality caused by variations in the degree of saccharification. Furthermore, since the raw materials such as milk are not heated, the original flavor of the raw materials is not impaired at all. Therefore, it is now possible to produce a soft candy that has a smooth texture and a fresh milk flavor that has not been found in conventional soft candies. Moreover, in the conventional method using a vacuum cleaner, only 15% by weight (hereinafter referred to as "%") of the total fat and oil raw material can be added, but according to the method of this invention, more than 20% can be added, resulting in a rich and concentrated product. It becomes possible to produce soft candy with taste. Furthermore, by setting the finished moisture content and selecting the gelling agent, it is now possible to produce everything from soft candies with a conventional solid appearance to cake-like ones with a difficult appearance. Next, examples will be described together with comparative examples. Example 1 The following raw materials were prepared as solid raw materials, and the following raw materials were prepared as liquid raw materials. (Solid raw materials) Oil and fat: 15.4% Powdered sugar: 38.5% Powdered milk: 15.0% (Liquid raw materials) Starch syrup (moisture 25%): 25.7% Powdered sugar: 1.3% Locust bean gum: 0.3% Water: 3.7% (Fragrance) : 0.1% First, the above solid raw materials were mixed and then pulverized with a refiner (5 rolls). On the other hand, the liquid raw materials were heated and mixed to completely dissolve each raw material. Next, the heated and dissolved liquid raw material was added to a mixer (kneader), the solid raw material pulverized by the refiner was added and mixed, and finally the fragrance was added.
Next, the obtained mixture was taken out from the kneader and cooled to obtain a soft candy dough. The soft candy dough thus obtained was subjected to a normal molding process to form it into a milk caramel shape. The obtained soft candy had a fresh milk flavor and a smooth texture. In addition, by appropriately adding cacao mass, coffee powder, dried vegetables, etc. to the above-mentioned solid raw material formulation, a soft candy that retains the flavor of each material can be produced. Example 2 The following raw materials were prepared as solid raw materials and liquid raw materials. (Solid raw materials) Oil and fat: 19.0% Powdered sugar: 36.0% Powdered milk: 14.5% (Liquid raw materials) Gelatin (100 Bloom): 2.4% Water: 4.0% Starch syrup (moisture 15%): 24.0% (Fragrance): 0.1% After the solid raw materials were mixed, they were pulverized using a refiner (5 rolls). On the other hand, gelatin, which had been swollen with water in advance, was heated together with starch syrup and put into a kneader, and then the above-mentioned pulverized solid raw materials were added and mixed, and finally, a flavoring agent was added. Next, the mixture was taken out into a kneader and cooled to obtain a soft candy dough. This soft candy dough had a fresh milk flavor, a smooth texture, and was rich in elasticity. In addition, this soft candy dough is processed into a sheet shape using a rolling roller for sheet gum, etc., and this is cut into a noodle shape, or the above-mentioned sheet-shaped soft candy dough is filled with bean paste, jam, etc. and folded. It can also be processed into crepe shapes, dumpling shapes, etc. It is also possible to form a pattern by combining two types of fabric with different colors. Example 3 The following solid raw materials and liquid raw materials were used. (Solid raw materials) Oil and fat: 19.0% Reduced starch syrup: 36.0% Powdered cheese powder: 14.5% (Liquid raw materials) Gelatin (100 Bloom): 2.4% Water: 4.0% Reduced starch syrup (15% moisture): 24.0% (Fragrance): 0.1% From this point on, a soft candy fabric was obtained in the same manner as in Example 2. The obtained soft candy dough had a fresh cheese flavor and a smooth texture. Example 4 The following raw materials were used as solid raw materials and liquid raw materials. (Solid raw materials) Oil and fat: 15.0% Powdered sugar: 28.0% Powdered milk: 11.0% (Liquid raw materials) Gelatin (300 Brule): 3.0% Water: 8.0% Starch syrup (moisture 15%): 34.9% (Fragrance): 0.1% A soft candy dough was obtained in the same manner as in Example 2 using the above raw materials. The resulting dough was very elastic and had rice cake-like physical properties. However, unlike mochi, this product did not have to worry about mold or the like, and did not require special packaging. It also had a smooth texture when eaten. Example 5 The following raw materials were used as solid raw materials and liquid raw materials. (Solid raw materials) Cacao mass: 10.0% Oil: 7.0% Sugar: 28.0% Milk powder: 12.0% (Liquid raw materials) Water Candy (25% water): 41.6% High methoxy pectin: 1.3% (Flavor): 0.1% Above The solid raw materials were mixed and pulverized using a refiner (5 rolls). On the other hand, heating the liquid raw material,
Pectin was sufficiently dissolved. After this melt was put into a kneader, the crushed solid raw materials were further added and mixed, and finally the fragrance was added and mixed.
Next, the resulting mixture was taken out from the kneader and filled into a plastic tube container, which was then sealed.
This tube-filled soft candy was eaten by extruding it from the tube and had a taste of chiyocolate. It also had a smooth texture and an excellent texture. [Comparative Example] Using the following raw materials, a soft candy was obtained in the following manner using a vacuum cutter. (Raw materials) Oil, fat: 13.0%, sugar: 33.0%, milk powder: 13.0%, water, candy: 23.0%, locust bean gum: 0.3%, water: 17.7%, put the above ingredients into a vacuum couture, heat to 108℃,
The moisture content was adjusted to 8% under conditions of 350 mmHg, and the resulting product was cooled to 60°C. Next, 3% of Hondant and 0.1% of fragrance were added and mixed, and the mixture was saccharified at 25°C for 24 hours to obtain a soft candy. Next, the soft candies obtained in Example 1 and the soft candies obtained in Comparative Example were subjected to a panel test of 30 people to examine flavor and texture.
The results are shown in the table below.

[Table] As is clear from the above table, the soft candy obtained in Example 1 is significantly superior to the comparative example in both texture and flavor.

Claims (1)

[Scope of Claims] 1. A step of pulverizing a solid raw material mixture whose main components are sugars and fats and oils, a step of mixing a liquid raw material whose main components are liquid saccharides and this pulverized solid raw material mixture, and a step of mixing this mixture with a liquid raw material whose main components are liquid saccharides. A manufacturing method for soft candy that includes a process of shaping it into an appropriate shape. 2. The method for producing soft candy according to claim 1, wherein the solid raw material mixture is pulverized using a refiner. 3. The method for producing soft candy according to claim 1 or 2, wherein the liquid sugar is at least one of starch syrup, reduced starch syrup, and sugar alcohol.