JP3108185B2 - Emulsifier composition for soft candy - Google Patents
Emulsifier composition for soft candyInfo
- Publication number
- JP3108185B2 JP3108185B2 JP04069562A JP6956292A JP3108185B2 JP 3108185 B2 JP3108185 B2 JP 3108185B2 JP 04069562 A JP04069562 A JP 04069562A JP 6956292 A JP6956292 A JP 6956292A JP 3108185 B2 JP3108185 B2 JP 3108185B2
- Authority
- JP
- Japan
- Prior art keywords
- fatty acid
- acid ester
- emulsifier composition
- soft candy
- emulsifier
- 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.)
- Expired - Lifetime
Links
Landscapes
- Confectionery (AREA)
- General Preparation And Processing Of Foods (AREA)
Description
【０００１】[0001]
【産業上の利用分野】本発明は、風味の良いソフトキャ
ンディーの製造に使用する乳化剤組成物に関するもので
ある。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an emulsifier composition used for producing a flavorful soft candy.
【０００２】[0002]
【従来の技術】従来のソフトキャンディー用乳化剤組成
物としては、例えばレシチンの配合されているものが、
一般には多く、使用されていた。2. Description of the Related Art As a conventional soft candy emulsifier composition, for example, a composition containing lecithin,
In general, it was often used.
【０００３】[0003]
【発明が解決しようとする課題】しかしながら、比較的
効果があるとされているレシチンや従来のその他の乳化
剤は、（１）油脂のソフトキャンディー生地へ練り込み
が不十分である，（２）製品（ソフトキャンディー）に
異臭味があり風味が損われる，（３）冷却成形時の離油
が保存中の油のシミ出しの原因となる，（４）歯付きが
悪い、などの問題点があった。この発明は、このような
従来の問題点に着目してなされたものである。すなわ
ち、（１）異臭味を伴うレシチンを配合することなく、
油脂の生地への練り込みの優れ，（２）レシチンが配合
されていないため、製品の風味は非常に向上する，乳化
剤を目的としたものである。However, lecithin and other conventional emulsifiers, which are considered to be relatively effective, are (1) inadequately kneading fats and oils into soft candy dough, and (2) products. (Soft candy) has an unpleasant odor and its flavor is impaired, (3) oil release during cooling causes stains of oil during storage, and (4) bad toothing. Was. The present invention has been made in view of such conventional problems. That is, (1) without blending lecithin with an off-flavor,
Excellent in kneading fats and oils into dough. (2) Since lecithin is not blended, the flavor of the product is greatly improved.
【０００４】[0004]
【課題を解決するための手段】本発明では、レシチンを
含まないソフトキャンディー用乳化剤組成物を、ショ糖
脂肪酸エステル、ポリグリセリン脂肪酸エステル及びク
エン酸モノグリセライドを必須成分とするものとするこ
とにより、提供可能とした。なお、ショ糖脂肪酸エステ
ルのＨＬＢ値は３〜７とする。The present invention provides a soft candy emulsifier composition containing no lecithin by using sucrose fatty acid ester, polyglycerin fatty acid ester and citrate monoglyceride as essential components. Made it possible. The sucrose fatty acid ester has an HLB value of 3 to 7.
【０００５】[0005]
【手段を構成する要件】ポリグリセリン脂肪酸エステル
のＨＬＢ値は８以上が好ましい。ショ糖脂肪酸エステ
ル，ポリグリセリン脂肪酸エステル，クエン酸モノグリ
セリドからなる乳化剤のＨＬＢ値は４〜７が好ましい。
ショ糖脂肪酸エステルのＨＬＢ値が３より小さいと、乳
化能が劣り、７より大きいと、製品（ソフトキャンディ
ー）の歯付きが悪くなる。ポリグリセリン脂肪酸エステ
ルのＨＬＢ値が８より小さいと、油脂の生地への練り込
みが不十分となる。ショ糖脂肪酸エステル，ポリグリセ
リン脂肪酸エステル，クエン酸モノグリセリドからなる
乳化剤のＨＬＢ値が４より小さいと、油脂の生地への練
り込みが悪くなり、７より大きいと、製品（ソフトキャ
ンディー）の歯付きが悪くなる。[Requirements Constituting Means] The HLB value of the polyglycerol fatty acid ester is preferably 8 or more. The HLB value of the emulsifier comprising sucrose fatty acid ester, polyglycerin fatty acid ester, and citric acid monoglyceride is preferably from 4 to 7.
When the HLB value of the sucrose fatty acid ester is less than 3, the emulsifying ability is inferior, and when the HLB value is more than 7, the product (soft candy) has poor toothing. If the HLB value of the polyglycerin fatty acid ester is less than 8, kneading of the fat or oil into the dough becomes insufficient. If the HLB value of the emulsifier composed of sucrose fatty acid ester, polyglycerin fatty acid ester, and citric acid monoglyceride is less than 4, the kneading of the fat or oil into the dough will be poor, and if it is greater than 7, the product (soft candy) will have a toothy texture. become worse.
【０００６】[0006]
【作用】ＨＬＢ値７以下の低ＨＬＢ値ショ糖脂肪酸エス
テルはソフトキャンディーの歯付きを防止する。ＨＬＢ
値８以上の高ＨＬＢ値ポリグリセリン脂肪酸エステルは
ソフトキャンディー中の油脂の乳化を促進する。クエン
酸モノグリセリドからは冷却成形時の離油が抑制されて
製造性を高める。The sucrose fatty acid ester having a low HLB value of 7 or less prevents the soft candy from sticking. HLB
Polyglycerol fatty acid esters having a high HLB value of 8 or more promote emulsification of fats and oils in soft candies. The oil separation from the citric acid monoglyceride during cooling molding is suppressed, and the productivity is enhanced.
【０００７】[0007]
【実施例】表１に示した処方に従い、上白糖，水飴，水
を８０℃まで加熱し、薄力粉，無糖煉乳を加えた後、１
２３℃になるまで煮詰める。ショートニング，乳化剤組
成物を加え完全混和し、１２３℃を確認後、冷却，成型
を行う。EXAMPLE According to the prescription shown in Table 1, white sucrose, starch syrup and water were heated to 80 ° C.
Boil down to 23 ° C. Add shortening, emulsifier composition and mix thoroughly. After confirming 123 ° C, cool and mold.
【０００８】[0008]
【表１】 [Table 1]
【０００９】冷却時と、ヒートショック（最高１０５
℃、最低５℃）６０分間２回を与えた時の離油の有無，
乳化状態を観察，食感で風味，歯付を評価した。その結
果を表２に示す。During cooling and heat shock (up to 105
℃, minimum 5 ° C) Oil release when given twice for 60 minutes,
The emulsified state was observed, and the flavor and teething were evaluated by texture. Table 2 shows the results.
【００１０】[0010]
【表２】 [Table 2]
【００１１】[0011]
【発明の効果】本発明乳化剤組成物によれば、ソフトキ
ャンディー中の油脂の乳化を促進し、油のシミ出しを抑
え、従来用いられてきたレシチンを含まないので、格段
に風味が向上する。According to the emulsifier composition of the present invention, the emulsification of fats and oils in soft candies is promoted, oil stains are suppressed, and lecithin conventionally used is not contained, so that the flavor is remarkably improved.
───────────────────────────────────────────────────── フロントページの続き (58)調査した分野(Int.Cl.7，ＤＢ名) A23G 1/00 - 9/30 A23L 1/035 ──────────────────────────────────────────────────続 き Continued on the front page (58) Fields surveyed (Int.Cl. 7 , DB name) A23G 1/00-9/30 A23L 1/035
Claims (3)
ル（ＨＬＢ値３〜７）、ポリグリセリン脂肪酸エステル
及びクエン酸モノグリセライドを必須成分とする、ソフ
トキャンディー用乳化剤組成物。1. An emulsifier composition for soft candy which does not contain lecithin and contains sucrose fatty acid ester (HLB value: 3-7), polyglycerin fatty acid ester and citrate monoglyceride as essential components.
値が８以上である請求項１記載の乳化剤組成物。2. HLB of polyglycerin fatty acid ester
The emulsifier composition according to claim 1, having a value of 8 or more.
脂肪酸エステルとクエン酸モノグリセライドからなる乳
化剤のＨＬＢが４〜７となる請求項１又は２の乳化剤組
成物。Wherein HLB of the emulsifier consisting of sucrose fatty acid esters and polyglycerol fatty acid ester and citric acid monoglyceride is 4-7 claim 1 or 2 of emulsifier composition.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP04069562A JP3108185B2 (en) | 1992-02-18 | 1992-02-18 | Emulsifier composition for soft candy |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP04069562A JP3108185B2 (en) | 1992-02-18 | 1992-02-18 | Emulsifier composition for soft candy |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH05227893A JPH05227893A (en) | 1993-09-07 |
| JP3108185B2 true JP3108185B2 (en) | 2000-11-13 |
Family
ID=13406327
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP04069562A Expired - Lifetime JP3108185B2 (en) | 1992-02-18 | 1992-02-18 | Emulsifier composition for soft candy |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3108185B2 (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH11169081A (en) * | 1997-12-16 | 1999-06-29 | Ebisuya Seika:Kk | Production of candy |
| JP4772727B2 (en) * | 2006-09-26 | 2011-09-14 | 理研ビタミン株式会社 | Soft candy |
-
1992
- 1992-02-18 JP JP04069562A patent/JP3108185B2/en not_active Expired - Lifetime
Also Published As
| Publication number | Publication date |
|---|---|
| JPH05227893A (en) | 1993-09-07 |
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