JP5360484B2 - Soft candy manufacturing method - Google Patents
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Abstract
Description
本発明は、原材料の煮詰め工程を要することなく、簡単に製造できるソフトキャンデーの製造方法に関する。 The present invention relates to a soft candy manufacturing method that can be easily manufactured without requiring a raw material boiling step.
一般にキャンデーと呼ばれる菓子の種類は多岐にわたっているが、煮詰め温度や水分含有量の違いで、ハードキャンデーとソフトキャンデーに大別される。特に概ね５％以上の水分を含有しているソフトキャンデーは砂糖、水あめを原料とし、添加する素材や配合、製法、煮詰め温度等の違いにより、キャラメル、グミ、ヌガー、チューイングキャンデー等に分類されている。 There are a wide variety of confections called candy in general, but they are roughly divided into hard candy and soft candy depending on the boiling temperature and water content. In particular, soft candy containing approximately 5% or more of water is made from sugar and candy, and it is classified as caramel, gummy, nougat, chewing candy, etc., depending on the added ingredients, blending, manufacturing method, cooking temperature, etc. Yes.
ソフトキャンデーの多くは砂糖、水あめを主原料とし、これを加水溶解し、煮詰めて、水分を除去し、適度な食感や味を出すための各種素材（例えば、油脂、ゲル化剤、香料、着色剤等）を添加する。煮詰め方法は小バッチ生産では直火釜や蒸気ケットルを用い、大量、連続生産においては真空クッカーや熱交換機を用いて生産することが多い。 Many soft candy uses sugar and starch syrup as the main ingredients, which are hydrolyzed, boiled to remove moisture, and various materials (such as oils and fats, gelling agents, fragrances, Colorants etc.) is added. The boil-down method is often produced using a direct-fired kettle or steam kettle for small batch production, and in large quantities, continuous production using a vacuum cooker or heat exchanger.
しかしながら、ソフトキャンデーにおける水分量は食感や味、品質に大きな影響を与えるため、製造時における煮詰め温度管理は非常に重要であり、配合の違いや添加原料および素材の物性、食する時の温度環境などを見込んだ微妙な温度調整が必要とされることから、煮詰め温度は非常にデリケートな管理が要求される。 However, since the amount of water in soft candy greatly affects the texture, taste, and quality, it is very important to control the boiling temperature during production. The difference in formulation, the physical properties of the added ingredients and ingredients, and the temperature at which to eat Since delicate temperature adjustments that take the environment and the like into consideration are required, the simmering temperature requires very delicate management.
また、ソフトキャンデーの多くは煮詰め温度が１１０℃以上の高温で煮詰められることから、熱に弱いビタミン等の素材や、熱により物性や色が変化しやすいたんぱく質素材の添加は難しかった。
さらに、ソフトキャンデーの多くは煮詰め後水分が６〜８％位となり生地温度の低下と共に硬度を増してくる。従って、ソフトキャンデーの生地に素材を添加混合する場合は、なるべく生地が軟らかい状態で添加することになるが、その添加量が多くなるとソフトキャンデーの品質、食感に影響を及ぼす。
In addition, since many soft candy is boiled at a high temperature of 110 ° C. or higher, it has been difficult to add materials such as vitamins that are vulnerable to heat and protein materials whose physical properties and colors are easily changed by heat.
Furthermore, most soft candy has a moisture content of about 6-8% after boiling, and the hardness increases as the dough temperature decreases. Accordingly, when a material is added to and mixed with the soft candy dough, the dough is added as softly as possible. However, when the amount added is increased, the quality and texture of the soft candy are affected.
そのため、ソフトキャンデーは保型性や耐湿性、耐熱性、非付着性等を持たせるために配合中に油脂や乳化剤等の添加を行い、煮詰め後にフォンダントやゼラチン等のゲル化剤の添加や冷却を行う。 Therefore, soft candy is added with fats and oils, emulsifiers, etc. during compounding to give shape retention, moisture resistance, heat resistance, non-adhesiveness, etc. Cool down.
このようにソフトキャンデーの製造は、煮詰め後の水分により品質や食感がコントロールされ、後添加する素材や量が規制されることが多い。また、ソフトキャンデーは高水分量のため、軟化、変形しやすく、切断後の機械に付着したり、成形品同士が付着しやすいため冷却および切断成形後は、直ちに包装する必要がある。 Thus, in the production of soft candy, the quality and texture are controlled by the water after boiling, and the material and amount to be added later are often regulated. In addition, soft candy has a high moisture content, so it is easy to soften and deform, and adheres to the machine after cutting, and the molded products easily adhere to each other.
ソフトキャンデーの付着性を改善するために、特許文献１にはソフトキャンデーの配合中にポリグリセリン脂肪酸エステルを配合することが提案されている。また特許文献２には、ソフトキャンデーの軟化、変形を抑制して耐熱性を付与するためにコラーゲンを配合することが提案されている。しかし、特許文献１および２のような第三成分の添加はソフトキャンデーの食感や品質に影響を及ぼす恐れがある。 In order to improve the adhesion of soft candy, Patent Document 1 proposes blending a polyglycerin fatty acid ester during blending of soft candy. Patent Document 2 proposes blending collagen in order to suppress softening and deformation of soft candy and to impart heat resistance. However, the addition of the third component as in Patent Documents 1 and 2 may affect the texture and quality of soft candy.
本発明は、煮詰め温度や水分含有量等に捉われることなく、簡単に製造でき、しかもソフトなキャンデーの食感を有し、保型性、非付着性を有するソフトキャンデーの製造方法を提供することを課題とする。 The present invention provides a method for producing a soft candy that can be easily manufactured without being trapped by boiling temperature, moisture content, etc., and has a soft candy texture, and has shape retention and non-adhesiveness. This is the issue.
本発明者は、上記課題を解決すべく鋭意研究を重ねた結果、予め製造した発泡キャンデー生地を加温溶融し、該生地が有する高水分量や物理的組織を活用して、これに食用粉末等を添加混合することで上記課題を解決できるという新たな事実を見出し、本発明を完成するに至った。 As a result of intensive research to solve the above-mentioned problems, the present inventor has heated and melted a foam candy dough manufactured in advance, and uses the high moisture content and physical structure of the dough to provide an edible powder. The present inventors have found a new fact that the above-mentioned problems can be solved by adding and mixing them, and the present invention has been completed.
すなわち本発明のソフトキャンデーの製造方法は、以下の構成を有する。
（１）水分量１２〜２５重量％のマシュマロ生地を加温溶融させ、食用粉末をキャンデー総量に対して４０〜８０重量％の割合で添加混合し、冷却固化させることを特徴とするソフトキャンデーの製造方法。
（２）ソフトキャンデーの総量に対して、前記食用粉末と共に油脂を１〜１５重量％添加する（１）に記載のソフトキャンデーの製造方法。
（３）前記食用粉末が、加熱することなく食することができるものである（１）または（２）に記載のソフトキャンデーの製造方法。
That is, the soft candy manufacturing method of the present invention has the following configuration.
(1) A soft candy characterized by heating and melting marshmallow dough with a moisture content of 12 to 25% by weight, adding and mixing edible powder in a proportion of 40 to 80% by weight with respect to the total amount of candy, and cooling and solidifying Manufacturing method .
(2) the total amount of the soft candy, the manufacturing method of the soft candy according to fat is added 1 to 15% by weight (1) together with the edible powder.
( 3 ) The method for producing a soft candy according to (1) or ( 2), wherein the edible powder can be eaten without being heated.
本発明によれば、予め製造された発泡キャンデー生地を利用して、これを溶融させ食用粉末を添加するだけでソフトキャンデーが製造できるので、微細な温度管理を要求される煮詰め工程が不要となり、従って、特別のキャンデー生産設備や煮詰め設備を利用することなく、簡単にソフトキャンデーを生産することが可能となる。しかも、添加する食用粉末の種類によって、色々な食感や味覚を楽しむことができる。
また、発泡キャンデー生地は常温でも軟らかく、４５℃程度の低い温度で食用粉末等と混ぜ合わせることが出来るため、熱変性しやすいビタミンやたんぱく質素材の添加も可能となる。さらに、低温度での混合により特別の冷却工程が不要であるため製造が一層容易になる。また前記発泡キャンデー生地の有するゲル組織によりキャンデーの保型性が良く、付着性が少ないため成形切断後の包装が不要または任意に出来るので、未包装のままでの保存や運搬、輸送が可能になるという効果もある。
According to the present invention, a soft candy can be produced simply by adding a edible powder by melting the foamed candy dough produced in advance, so that a simmering step requiring fine temperature control becomes unnecessary, Therefore, it is possible to easily produce soft candy without using special candy production equipment or simmering equipment. In addition, various textures and tastes can be enjoyed depending on the type of edible powder added.
In addition, the foamed candy dough is soft even at room temperature and can be mixed with edible powder at a temperature as low as about 45 ° C. Therefore, it is possible to add vitamins and protein materials that are easily heat-denatured. Furthermore, since the special cooling process is unnecessary by mixing at a low temperature, the manufacture becomes easier. In addition, the gel structure of the foamed candy fabric provides good shape retention of the candy and less adhesion, so packaging after molding and cutting is unnecessary or optional, allowing storage, transportation and transportation of unwrapped packaging. There is also an effect of becoming.
本発明のソフトキャンデーの製造方法は、発泡キャンデー生地を溶融させ、これに所定量の食用粉末および必要に応じて油脂などを添加してソフトキャンデーを製造するものである。 The soft candy manufacturing method of the present invention is to manufacture a soft candy by melting a foam candy dough and adding a predetermined amount of edible powder and, if necessary, fats and oils.
前記発泡キャンデー生地は、砂糖と水あめをベースとしたキャンデー生地を煮詰めた後、ゼラチン、アラビアガム、卵白等の増粘ゲル化剤、気泡剤を添加攪拌する事で、キャンデー中に多量の空気を抱き込ませた、弾力性のあるスポンジ状のキャンデー生地である。そのため比重が小さく、その表面積は大きい。また発泡キャンデー生地の水分含有量は１２〜２５％と高く、約４５〜５０℃と低温で食用粉末、油脂などと添加混合することが可能である。このような発泡キャンデー生地としては、例えばマシュマロ、ヌガー、メレンゲ、引き飴などが挙げられるが、これに限定されるものではない。本発明では、特にマシュマロを使用するのが好ましい。 The foamed candy dough is prepared by boiling a candy dough based on sugar and starch candy, and then adding a thickening gelling agent such as gelatin, gum arabic, egg white, etc. It is an elastic sponge-like candy cloth. Therefore, specific gravity is small and the surface area is large. The moisture content of the foam candy dough is as high as 12 to 25%, and can be added and mixed with edible powders, fats and oils, etc. at a low temperature of about 45 to 50 ° C. Examples of such foam candy dough include, but are not limited to, marshmallows, nougats, meringues, and dragees. In the present invention, it is particularly preferable to use marshmallows.
通常のキャンデー生地はクッカーや直火釜等を使用して煮詰める工程が必要なため、食用粉末混合時、キャンデー生地の温度が約１１０℃以上と高温であるのに対し、本発明における発泡キャンデー生地は融点が約４５〜５０℃と低温なため、熱劣化や熱変性しやすい食用粉末やその他の素材（ビタミン、たんぱく質等）を使用することができる。 Since ordinary candy dough requires a cooking process using a cooker, open fire kettle, etc., the temperature of the candy dough is as high as about 110 ° C. or higher when mixing edible powder, whereas the foam candy dough in the present invention Has a low melting point of about 45 to 50 ° C., and therefore, edible powders and other materials (vitamins, proteins, etc.) that are easily deteriorated or thermally denatured can be used.
一般に水分含有量が５重量％以上のものがソフトキャンデーと呼ばれているが、その水分含有量が８重量％を超えてしまうと保型性に問題が発生してしまう。本発明では、発泡キャンデー生地が持つ１５〜２５％という高水分量を、水分量が少ない油脂や食用粉末を混ぜ合わせることにより、成形後のソフトキャンデーの水分含有量を、食感や保型性の観点から望ましい数値とされている５〜８％程度に調整することが可能である。 Generally, those having a water content of 5% by weight or more are called soft candy. However, if the water content exceeds 8% by weight, a problem occurs in shape retention. In the present invention, the high moisture content of the foam candy dough of 15 to 25% is mixed with fats and fats and edible powders with a low moisture content, so that the moisture content of the soft candy after molding can be reduced in texture and shape retention. In view of the above, it is possible to adjust to about 5 to 8%, which is a desirable value.
前記食用粉末としては、例えばクリームパウダー、全脂粉乳、粉糖、ココア粉末、コーヒー粉末、キャラメルパウダー、ナッツ類、パフ類、ドライフルーツ類などが挙げられ、さらに、従来では熱変性しやすいため添加が困難であったたんぱく質、ビタミン、ミネラル、乳酸菌、ビフィズス菌等も添加が可能である。これらの素材も粉末の形質で添加するのが好ましい。 Examples of the edible powder include cream powder, whole milk powder, powdered sugar, cocoa powder, coffee powder, caramel powder, nuts, puffs, and dried fruits. It is also possible to add proteins, vitamins, minerals, lactic acid bacteria, bifidobacteria and the like that have been difficult to achieve. These materials are also preferably added in the form of powder.
食用粉末の発泡キャンデー生地への混合量は、良好な保型性と食感とを考慮して適宜決定することができるが、総量に対して食用粉末を４０〜８０重量％、好ましくは４５〜８０重量％の割合で添加混合するのが良い。４０重量％未満であると、食感が、ソフトキャンデーではなく、硬い餅状になったと評価されてしまい、且つ付着性、保型性も望ましくない。一方、食用粉末の混合量が８０重量％を超えると、生地のつながりが悪く、成型性に問題が出てくるため望ましくない。 The mixing amount of the edible powder into the foamed candy dough can be appropriately determined in consideration of good shape retention and texture, but the edible powder is 40 to 80% by weight, preferably 45 to 50% based on the total amount. It is preferable to add and mix at a ratio of 80% by weight. If it is less than 40% by weight, it is evaluated that the texture is not a soft candy but a hard candy, and adhesion and shape retention are not desirable. On the other hand, if the mixing amount of the edible powder exceeds 80% by weight, it is not desirable because the connection of the dough is poor and the moldability becomes problematic.
本発明に係るソフトキャンデーの製造に際しては、食用粉末と共に油脂を添加混合してもよい。油脂は咀嚼中の歯への付着や製造工程における機械や包装紙への付着を防止したり、食感をよりソフトにするといった効果がある。油脂としては、例えばバター、カカオバター、マーガリン、ショートニング、シュマルツ、サラダ油、菜種油、オリーブオイル、ピーナッツオイル、アーモンドオイル、ヤシ油等が挙げられる。また、市販品としては、後述するニューメラリン３８（不二製油社製・硬化油）などが挙げられる。油脂の添加量はソフトキャンデーの含有水分量を調整しながら適宜決定すればよいが、ソフトキャンデーの総量中、１〜１５重量％が望ましい。油脂の添加量が１重量％未満の場合、ソフトキャンデー特有の柔らかな食感を付与することが難しくなったり、咀嚼した歯、切断機械、あるいは包装紙に付着しやすくなる。逆に添加量が１５重量％を超えると、キャンディ生地から油脂が分離したり、食感が硬くなってしまう恐れがある。 In producing the soft candy according to the present invention, fats and oils may be added and mixed together with the edible powder. Oils and fats have the effect of preventing adhesion to teeth during chewing, adhesion to machinery and wrapping paper in the manufacturing process, and softening the texture. Examples of the fat include butter, cacao butter, margarine, shortening, schmalz, salad oil, rapeseed oil, olive oil, peanut oil, almond oil, coconut oil and the like. Moreover, as a commercial item, the below-mentioned new melanin 38 (Fuji Oil Co., Ltd. make / hardened oil) etc. are mentioned. The addition amount of fats and oils may be appropriately determined while adjusting the moisture content of the soft candy, but is preferably 1 to 15% by weight in the total amount of the soft candy. When the addition amount of oils and fats is less than 1% by weight, it becomes difficult to impart a soft texture peculiar to soft candy, or it becomes easy to adhere to chewed teeth, cutting machines, or wrapping paper. On the other hand, if the addition amount exceeds 15% by weight, there is a risk that fats and oils may be separated from the candy dough or the texture may become hard.
本発明の方法では、まず４５℃〜５０℃程度の低温で発泡キャンデー生地を溶融させ、これに食用粉末、さらに必要ならば油脂類などの添加物を、混合する。混合後、製造したソフトキャンデーを所定形状に成形し、室温で冷却後、切断し、包装する。
このように本発明の方法は、厳密な温度管理を要する煮詰め工程が不要で、大掛かりな製造設備を利用せずに簡単に製造できる。よって、小規模な事業者でも実施可能である。
In the method of the present invention, the foamed candy dough is first melted at a low temperature of about 45 ° C. to 50 ° C., and an edible powder and, if necessary, additives such as fats and oils are mixed. After mixing, the produced soft candy is molded into a predetermined shape, cooled at room temperature, cut and packaged.
As described above, the method of the present invention does not require a simmering step requiring strict temperature control, and can be easily manufactured without using a large-scale manufacturing facility. Therefore, even a small business can be implemented.
次に、本発明の実施例を挙げて具体的に説明するが、本発明はこれらの実施例によりなんら制限されるものではない。尚、以下の実施例の記載中、「部」は重量部、「％」は重量％を表す。 Next, the present invention will be specifically described with reference to examples, but the present invention is not limited to these examples. In the description of the following examples, “part” represents part by weight, and “%” represents% by weight.
〔実施例１〜２、比較例１〕
発泡キャンデー生地となる水分量１７％のミニホワイトマシュマロ（中村化成産業社製）を５０℃で溶融させ、これに粉末のクリームパウダー（森永乳業社製）を表１に示す割合で添加し、ミキサーにて混合した。混合後、コーンスターチをまぶしながら細い棒状に伸ばし、冷却固化させた後、切断機で適切な大きさにカットして、ソフトキャンデー（ミルク味）を得た。
ソフトキャンデーとしての食感、付着性、保型性を評価した。その結果を表１に示す。それぞれの評価方法は以下の通りである。
（ａ）食感
パネラー５人にて評価した。
（ｂ）付着性
噛んだ際の歯への付着、切断機への付着、成形品同士の付着等の有無を評価した。
○：無し
△：やや有り
×：有り
（ｃ）保型性
成形後のソフトキャンデーを、４０℃の恒温機内でそれぞれ２４時間置いた後、成形後の形状を維持しているか否かを評価した。
○：有り
△：やや有り
×：無し
A mini white marshmallow (made by Nakamura Kasei Sangyo Co., Ltd.) with a moisture content of 17%, which becomes a foam candy dough, is melted at 50 ° C., and powdered cream powder (Morinaga Milk Co., Ltd.) is added to the mixture at the ratio shown in Table 1, and a mixer is added. And mixed. After mixing, the cornstarch was sprinkled and stretched into a thin rod shape, cooled and solidified, and then cut into an appropriate size with a cutting machine to obtain a soft candy (milk flavor).
The texture, adhesion and shape retention as a soft candy were evaluated. The results are shown in Table 1. Each evaluation method is as follows.
(A) Texture It evaluated by five panelists.
(B) Adhesiveness The presence or absence of adhesion to teeth when chewing, adhesion to a cutting machine, adhesion between molded products, etc. was evaluated.
○: None △: Slightly present ×: Present (c) Mold retention After placing the soft candy after molding in a thermostat at 40 ° C. for 24 hours, it was evaluated whether the shape after molding was maintained. .
○: Yes △: Somewhat Yes ×: No
表１から明らかなように、実施例１と実施例２で得られたソフトキャンデーは、付着性、保型性を有し、ソフトキャンデーの食感であると評価されたのに対して、比較例１で得られたソフトキャンデーは、食感がソフトキャンデーとは異質であり、付着性、保型性も十分でなかった As is clear from Table 1, the soft candy obtained in Example 1 and Example 2 had adhesion and shape retention, and was evaluated as having a soft candy texture. The soft candy obtained in Example 1 was different in texture from soft candy, and the adhesion and shape retention were not sufficient.
〔実施例３〕
実施例１、２と同様にして、溶融したミニホワイトマシュマロ（中村化成産業社製）に、油脂（ニューメラリン３８ 不二製油社製）を５％、ココアパウダー（明治製菓社製）を１１％、全脂粉乳（北海道乳業社製）を１９％、粉糖（有友商店社製）を２３％添加混合させてココア味のソフトキャンデーを得た。
このソフトキャンデーを実施例１、２と同様にして評価した。その結果を表２に示す。
表２から明らかなように、得られたソフトキャンデーは実施例１や２と同じ様に付着性、保型性を有しており、ソフトキャンデー状であると評価された。
In the same manner as in Examples 1 and 2, to the melted mini white marshmallow (manufactured by Nakamura Kasei Sangyo Co., Ltd.), 5% of fat (New Melalin 38 Fuji Oil Co., Ltd.), 11% of cocoa powder (Meiji Seika Co., Ltd.), Soft candy with a cocoa taste was obtained by adding and mixing 19% of whole milk powder (Hokkaido Dairy Co., Ltd.) and 23% of powdered sugar (manufactured by Atomo Shoten).
This soft candy was evaluated in the same manner as in Examples 1 and 2. The results are shown in Table 2.
As is clear from Table 2, the obtained soft candy had adhesion and shape retention properties as in Examples 1 and 2, and was evaluated as being in the form of a soft candy.
〔実施例４〕
ソフトキャンデーの総量に対し、溶融したミニホワイトマシュマロ（中村化成産業社製）に、油脂（ニューメラリン３８ 不二製油社製）を７％、キャラメルパウダー（筑波乳業社製）を５３％、キャラメルフレーバー（長岡香料（株）社製）を０.１％添加混合させ、実施例１、２と同様にして、キャラメル味のソフトキャンデーを得た。その評価結果は表３に示す。
表３から明らかなように得られたソフトキャンデーは実施例１や２と同じ様に付着性、保型性を有しており、ソフトキャンデー状であると評価され、さらには一般的なキャラメルと大きく変わらない味と食感であると評価された。
To the total amount of soft candy, melted mini white marshmallow (Nakamura Kasei Sangyo Co., Ltd.), oil (New Melalin 38 Fuji Oil Co., Ltd.) 7%, caramel powder (Tsukuba Dairy Co., Ltd.) 53%, caramel flavor ( Nagaoka Fragrance Co., Ltd.) 0.1% was added and mixed, and caramel-flavored soft candy was obtained in the same manner as in Examples 1 and 2. The evaluation results are shown in Table 3.
As can be seen from Table 3, the soft candy obtained has adhesiveness and shape retention in the same manner as in Examples 1 and 2, and is evaluated as being in the form of soft candy. The taste and texture did not change greatly.
〔実施例５〕
ソフトキャンデーの総量に対して、溶融したミニホワイトマシュマロ（中村化成産業社製）に、油脂（ニューメラリン３８ 不二製油社製）を７％、アミノコラーゲン（明治製菓社製）を２３％、全脂粉乳（北海道乳業社製）を１５％、粉糖（有友商店社製）を１５％添加混合し、実施例１、２と同様にしてミルク味コラーゲン入りのソフトキャンデーを得、このミルク味コラーゲン入りのソフトキャンデーを実施例１，２と同様にして評価した。その評価結果を表４に示す。
表４から明らかなように、作成したソフトキャンデーは、保型性、付着性に優れ、ソフトキャンデーの食感を有するものであった。
To the total amount of soft candy, molten mini white marshmallow (Nakamura Kasei Sangyo Co., Ltd.), fat and oil (New Melalin 38 Fuji Oil Co., Ltd.) 7%, amino collagen (Meiji Seika Co., Ltd.) 23%, whole fat powder 15% of milk (manufactured by Hokkaido Dairy Co., Ltd.) and 15% of powdered sugar (manufactured by Yutomo Shoten) were added and mixed to obtain a soft candy containing milky collagen in the same manner as in Examples 1 and 2, and this milky collagen. The soft candy contained was evaluated in the same manner as in Examples 1 and 2. The evaluation results are shown in Table 4.
As apparent from Table 4, the prepared soft candy had excellent shape retention and adhesion, and had the texture of soft candy.
〔実施例６〕
ソフトキャンデーの総量に対して、溶融したミニホワイトマシュマロ（中村化成産業社製）に、油脂（ニューメラリン３８ 不二製油社製）を５％、全脂粉乳（北海道乳業社製）を２６％、粉糖（有友商店社製）を２３％、インスタントコーヒー粉末（ネスレ社製）を４％添加混合し、実施例１、２と同様にしてコーヒー味のソフトキャンデーを得、このコーヒー味のソフトキャンデーを実施例１、２と同様にして評価した。その評価結果を表５に示す。
表５から明らかなように作成したソフトキャンデーは、保型性、付着性に優れ、ソフトキャンデーの食感を有するものであった。
To the total amount of soft candy, melted mini white marshmallow (Nakamura Kasei Sangyo Co., Ltd.), 5% fat (New Melalin 38 Fuji Oil Co., Ltd.), 26% fat milk powder (Hokkaido Dairy Co., Ltd.), powder 23% sugar (manufactured by Atomo Shoten) and 4% instant coffee powder (manufactured by Nestlé) were added and mixed, and a soft candy with a coffee taste was obtained in the same manner as in Examples 1 and 2, and this soft candy with a coffee taste Were evaluated in the same manner as in Examples 1 and 2. The evaluation results are shown in Table 5.
As can be seen from Table 5, the soft candy prepared had excellent shape retention and adhesion, and had a soft candy texture.
〔実施例７〕
ソフトキャンデーの総量に対して、溶融したミニホワイトマシュマロ（中村化成産業社製）に、油脂（ニューメラリン３８ 不二製油社製）を５％、粉糖（有友商店社製）を５％、ナチュラルクリームチーズパウダー（ケリージャパン社製）を３３％、クリームパウダーＳ−１（和光堂社製）を１７％、レアーチーズケーキフレーバー ＮＰ４８２２ＵＨ（長岡香料（株）社製）を０．１５％添加混合し、実施例１、２と同様にしてチーズケーキタイプのソフトキャンデーを得、このチーズケーキタイプのソフトキャンデーを実施例１、２と同様にして評価した。その評価結果を表６に示す。
表６から明らかなように作成したソフトキャンデーは、保型性、付着性に優れており、また、従来のキャンデー製法では高温で煮詰めるため、高たんぱく質のチーズを入れると、たんぱく変性により焦げたり、味が変化したりと、チーズを多く配合することが困難であったが、本発明の製法により、チーズ味を損なうことなく、ソフトキャンデーの食感を有するものになった。
To the total amount of soft candy, melted mini white marshmallow (Nakamura Kasei Sangyo Co., Ltd.), oil and fat (New Melalin 38 Fuji Oil Co., Ltd.) 5%, powdered sugar (Yutomo Shoten Co., Ltd.) 5%, natural Cream cheese powder (manufactured by Kelly Japan) 33%, cream powder S-1 (manufactured by Wakodo Co., Ltd.) 17%, rare cheesecake flavor NP4822UH (manufactured by Nagaoka Fragrance Co., Ltd.) 0.15% is added and mixed. A cheesecake type soft candy was obtained in the same manner as in Examples 1 and 2, and this cheesecake type soft candy was evaluated in the same manner as in Examples 1 and 2. The evaluation results are shown in Table 6.
As can be seen from Table 6, the soft candy prepared has excellent shape retention and adhesion, and is boiled at a high temperature in the conventional candy manufacturing method. Therefore, when high protein cheese is added, it can be burned by protein modification. When the taste changed, it was difficult to mix a lot of cheese, but the production method of the present invention has a texture of soft candy without impairing the cheese taste.
〔実施例８〕
ソフトキャンデーの総量に対して、溶融したミニホワイトマシュマロ（中村化成産業社製）に、油脂（ニューメラリン３８ 不二製油社製）を４％、無水結晶ブドウ糖（日本食品加工社製）を３０％、エリスリトール（カーギルジャパン社製）を４５％、メントールオイル(白油)（長岡実業社製）を０．０８％添加混合し、実施例１、２と同様にしてミント味のソフトキャンデーを得、このミント味のソフトキャンデーを実施例１、２と同様にして評価した。その評価結果を表７に示す。
表７から明らかなように作成したソフトキャンデーは、保型性、付着性に優れており、ソフトキャンデーの食感を有するものであった。また、打錠菓子とは違い、口中での融解が早いため、ソフトキャンデーに配合されたエリスリトールとメントールにより口中で冷涼感と爽やかさを感じるものとなった。
With respect to the total amount of soft candy, molten mini white marshmallow (Nakamura Kasei Sangyo Co., Ltd.), oil (New Melalin 38 Fuji Oil Co., Ltd.) 4%, anhydrous crystalline glucose (Nippon Food Processing Co., Ltd.) 30%, Erythritol (manufactured by Cargill Japan) 45% and menthol oil (white oil) (manufactured by Nagaoka Jitsugyo Co., Ltd.) 0.08% were added and mixed, and mint-flavored soft candy was obtained in the same manner as in Examples 1 and 2. Mint-flavored soft candy was evaluated in the same manner as in Examples 1 and 2. The evaluation results are shown in Table 7.
As can be seen from Table 7, the soft candy prepared had excellent shape retention and adhesion and had the texture of soft candy. Also, unlike tableted confectionery, it melts quickly in the mouth, so the erythritol and menthol blended in the soft candy feels cool and refreshing in the mouth.
〔実施例９〕
ソフトキャンデーの総量に対して、溶融したミニホワイトマシュマロ（中村化成産業社製）に、油脂（ニューメラリン３８ 不二製油社製）を５％、黒糖ＵＳＫ（上野砂糖社製）を４７％、大豆分離たんぱく（不二製油社製）を２０％添加混合し、実施例１、２と同様にして黒糖味のプロテイン入りソフトキャンデーを得、このソフトキャンデーを実施例１、２と同様にして評価した。その評価結果を表８に示す。
表８から明らかなように作成したソフトキャンデーは、保型性、付着性に優れ、ており、ソフトキャンデーの食感を有するものであった。また、黒糖を配合することで、甘みと黒糖の味でプロテインの味、匂いを抑え、プロテインの摂取を容易にすることを可能にした。
To the total amount of soft candy, melted mini white marshmallow (Nakamura Kasei Sangyo Co., Ltd.), oil and fat (New Melalin 38 Fuji Oil Co., Ltd.) 5%, brown sugar USK (Ueno Sugar Co., Ltd.) 47%, soybean separation 20% protein (Fuji Oil Co., Ltd.) was added and mixed, and a soft candy containing brown sugary protein was obtained in the same manner as in Examples 1 and 2, and this soft candy was evaluated in the same manner as in Examples 1 and 2. The evaluation results are shown in Table 8.
As apparent from Table 8, the soft candy prepared had excellent shape retention and adhesion, and had a soft candy texture. In addition, by blending brown sugar, the taste and smell of protein is suppressed by the taste of sweetness and brown sugar, making it easy to ingest protein.
〔実施例１０〕
ソフトキャンデーの総量に対して、溶融したミニホワイトマシュマロ（中村化成産業社製）に、油脂（ニューメラリン３８ 不二製油社製）を８％、全脂粉乳（北海道乳業社製）を３２％、粉糖（有友商店社製）を１２％、京都抹茶粉末（共栄製茶社製）を４％、抹茶フレーバーＬ１０１８９（ＮＰＣ社製）を０．１％添加混合し、実施例１、２と同様にして抹茶味のソフトキャンデーを得、この抹茶味のソフトキャンデーを実施例１、２と同様にして評価した。その評価結果を表９に示す。
表９から明らかなように作成した抹茶味のソフトキャンデーは、保型性、付着性に優れ、ソフトキャンデーの食感を有するものであった。
To the total amount of soft candy, melted mini white marshmallows (Nakamura Kasei Sangyo Co., Ltd.), fats and oils (New Melalin 38 Fuji Oil Co., Ltd.) 8%, whole milk powder (Hokkaido Dairy Co., Ltd.) 32%, powder Add 12% sugar (manufactured by Yutomo Shoten), 4% Kyoto matcha powder (manufactured by Kyoei Seisaku), and 0.1% matcha flavor L10189 (manufactured by NPC) and mix in the same manner as in Examples 1 and 2. Matcha-flavored soft candy was obtained, and this matcha-flavored soft candy was evaluated in the same manner as in Examples 1 and 2. The evaluation results are shown in Table 9.
As apparent from Table 9, the green tea-flavored soft candy prepared had excellent shape retention and adhesion, and had the texture of soft candy.
〔実施例１１〕
ソフトキャンデーの総量に対して、溶融したミニホワイトマシュマロ（中村化成産業社製）に、油脂（ニューメラリン３８ 不二製油社製）を８％、全脂粉乳（北海道乳業社製）を２２％、粉糖（有友商店社製）を１６％、アカウメパウダーＧ−４０００（天野実業社製）を１０％、ウメフレーバーＬ１０１９０（ＮＰＣ社製）を０．１％添加混合し、実施例１、２と同様にして梅味のソフトキャンデーを得、この梅味のソフトキャンデーを実施例１、２と同様にして評価した。その評価結果を表１０に示す。
表１０から明らかなように作成した梅味のソフトキャンデーは、保型性、付着性に優れ、ソフトキャンデーの食感を有するものであった。
To the total amount of soft candy, melted mini white marshmallow (Nakamura Kasei Sangyo Co., Ltd.), 8% fat (New Melalin 38 Fuji Oil Co., Ltd.), 22% whole milk powder (Hokkaido Dairy Co., Ltd.), powder Examples 1 and 2 were added and mixed with 16% sugar (manufactured by Atomo Shoten), 10% akame powder G-4000 (manufactured by Amano Jitsugyo Co., Ltd.) and 0.1% ume flavor L10190 (manufactured by NPC). The ume-flavored soft candy was obtained in the same manner as described above, and the ume-flavored soft candy was evaluated in the same manner as in Examples 1 and 2. The evaluation results are shown in Table 10.
The ume-flavored soft candy prepared as apparent from Table 10 was excellent in shape retention and adhesion, and had the texture of soft candy.
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