WO2011010723A1 - 複数領域菓子及びその製造方法 - Google Patents
複数領域菓子及びその製造方法 Download PDFInfo
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- WO2011010723A1 WO2011010723A1 PCT/JP2010/062435 JP2010062435W WO2011010723A1 WO 2011010723 A1 WO2011010723 A1 WO 2011010723A1 JP 2010062435 W JP2010062435 W JP 2010062435W WO 2011010723 A1 WO2011010723 A1 WO 2011010723A1
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
- A23G3/54—Composite products, e.g. layered, coated, filled
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/40—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the fats used
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- the present invention relates to a confectionery having a plurality of regions and a method for producing the same.
- the above-mentioned conventional candy has a problem that as soon as licking starts, the aqueous soft component is washed away and only the hard candy (shell candy) remains in the oral cavity. This is because, during the manufacturing process, the soft ingredients are not evenly arranged in the center of the confectionery, so that both ends of the shell candy become very thin. Therefore, since the conventional candy can usually cover only about 10% of the soft ingredient, the difference in texture between the shell candy and the soft ingredient cannot be fully enjoyed.
- the present invention has been made in view of the above circumstances, a confectionery that can prevent the soft ingredient contained in the candy from flowing out and enjoy the benefits of the soft ingredient and can reduce the feeling of roughness in the mouth, and a method for producing the confectionery.
- the purpose is to provide.
- the inventors of the present invention at least partially enclose a first region including a liquid dispersoid and a dispersion composed of an oil-based dispersion medium with a second region composed of a hardened body of a hard candy composition, so that a large amount of Even when soft ingredients are used, the soft ingredients are placed in the center of the candy, which delays flushing into the mouth and allows the soft ingredients to be functional at the end of licking.
- the present inventors have found that the rough feeling can be reduced, and have completed the present invention. Specifically, the present invention provides the following.
- a first region including a dispersion composed of a liquid dispersoid and an oil-based dispersion medium;
- a multi-region confectionery comprising: a second region that at least partially surrounds the first region and made of a hardened body of a hard candy composition.
- the oil-based dispersion medium is a multi-region confectionery according to (2) having a pour point or a melting point of 20 ° C. or lower.
- the emulsifier is selected from the group consisting of monoglycerin fatty acid ester, lecithin, organic acid glycerin fatty acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, and propylene glycol fatty acid ester.
- the first area is the multi-area confectionery according to any one of (1) to (11), which is released after the initial consumption of the multi-area confectionery.
- a method for producing a multi-region confectionery having a procedure for curing a melt after positioning a dispersion composed of a liquid dispersoid and an oil-based dispersion medium in a melt of a hard candy composition.
- the emulsifier is selected from the group consisting of monoglycerin fatty acid ester, lecithin, organic acid glycerin fatty acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, and propylene glycol fatty acid ester.
- the soft ingredient is arranged in the center of the candy.
- a multi-region confectionery includes a first region including a dispersion composed of a liquid dispersoid and an oil-based dispersion medium, and at least partially surrounds the first region, and includes a hard candy composition.
- a second region made of a cured body.
- the multi-region confectionery of this embodiment can reduce the unpleasant rough feeling in the mouth because there are few factors of air bubbles such as stretching in the manufacturing process.
- an active ingredient consisting of an aqueous system (aqueous single phase or a dispersion system in which the dispersion medium is an aqueous system) is located in the melt, the active ingredient in the soft ingredient is dissolved in the melt. It is difficult to enjoy enough.
- an active ingredient can be encapsulated by using a dispersion composed of a liquid dispersoid and an oil-based dispersion medium, so that the advantage of a soft ingredient can be enjoyed.
- first region and the second region changes as appropriate according to a combination of selected conditions (described later), but it is preferable that the first region 20 is completely surrounded by the second region 30.
- the 1st field 20 is located in the approximate center of confectionery 10 in Drawing 1, it is not restricted to this, and it is non-centered about a height direction (up-and-down direction in Drawing 1) and / or a width direction (left-and-right direction in Drawing 1) May be located.
- a plurality of first regions 20a and 20b may be surrounded by the second region 30, or, as shown in FIG. It may include not only the completely covered region 21 that is dispersed and completely surrounded by the second region, but also a partially covered region 23 that is only partially surrounded.
- the dispersion When the first region is an aqueous simple substance or a dispersion composed of an aqueous dispersion medium, the dispersion is easy to mix, dissolve, or disperse in the melt of the hard candy composition that is also aqueous. It tends to be dissolved or mixed in the region and the liquid feeling cannot be maintained.
- confections tend to have a structure in which encapsulated bodies of active ingredients that are divided into small parts are dispersed in a hard candy cured body.
- the dispersion medium used in the present invention is oil-based, it is difficult to disperse into the melt of the hard candy composition, and a large-sized active ingredient encapsulant is surrounded by a hard candy cured body.
- the confectionery of this invention can surround a large amount of active ingredients with a hard candy, and can taste an active ingredient in the final stage (after the hardened
- the oil-based dispersion medium refers to a dispersion medium that is not mixed or dissolved in water or the hard candy in the second region under the temperature condition of becoming a liquid.
- Conventionally known fats and oils particularly edible fats and oils may be used. Examples of such fats and oils include butter oil, hydrogenated oil, vegetable oil (for example, coconut oil, safflower oil, rapeseed oil, olive oil, tea seed oil, koji oil) and the like.
- the oil-based dispersion medium preferably has a pour point or melting point of 37 ° C. or lower, more preferably 20 ° C. or lower.
- the pour point or melting point of the dispersion medium may be higher than 37 ° C.
- the dispersion medium having a pour point or melting point of 20 ° C. or lower is likely to give a liquid feeling to the chewing person.
- a dispersion medium having a pour point or melting point of more than 37 ° C. and 45 ° C. or less (specifically 40 ° C. or less) is used in the soft component, it is easy to give a solid feeling to the chewing person.
- the pour point is measured according to the method specified in ASTM D5949 or JIS K 2249.
- the melting point is measured according to the method defined in ASTM D127 or JIS K 2235.
- the liquid dispersoid refers to a dispersoid that is liquid at room temperature (generally 20 ° C. or higher) and is difficult to mix or dissolve in the oil-based dispersion medium.
- the dispersoid in the present invention refers to a dispersoid that is hydrophilic or water-soluble, is miscible with water at room temperature, or is soluble in water, and is suitable for colorants, flavors, and fruit products. , Sweeteners (sugars, polyols, syrups, honey), therapeutic agents, hydrocolloids and the like.
- the dispersoid in this invention does not necessarily need to contain a water
- the liquid dispersoid may be a dispersion system in which oil or solid content is dispersed in a dispersion medium.
- the dispersion system constituting the first region is O / W / O, W / It has a multilayer structure such as O / W / O.
- the dispersion system preferably contains an emulsifier.
- the emulsifier is not particularly limited and may be a conventionally known one.
- glycerin-based emulsifiers such as monoglycerin fatty acid ester, lecithin, and organic acid glycerin fatty acid ester, polyglycerin fatty acid ester, and polyglycerin condensation.
- Polyglycerin-based emulsifiers such as ricinoleic acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, propylene glycol fatty acid ester and the like are preferable.
- glycerin-based emulsifiers such as monoglycerin fatty acid ester, lecithin, and organic acid glycerin fatty acid ester can be formed in the form of a W / O emulsion having excellent stability, and as a result, a larger amount of active ingredients can be surrounded by hard candy.
- a W / O emulsion is synonymous with a water-in-oil emulsion and refers to a system in which a discontinuous water phase is dispersed in a continuous oil phase.
- the stability of the dispersion can be improved with or without various emulsifiers. Sex can be obtained.
- the blending amount of the dispersion system may be appropriately set so that leakage of the active ingredient can be suppressed in consideration of the composition and form of the dispersion system to be used, the blending quantity of the active ingredient, and the like.
- the dispersion system preferably accounts for 5% by mass or more of the whole multi-region confectionery, more preferably 10% by mass or more, and most preferably 15% by mass or more so that the benefits of the active ingredient can be fully enjoyed.
- the dispersion system preferably accounts for 70% by mass or less, more preferably 60% by mass or less, and most preferably 50% by mass or less of the whole multi-region confectionery from the viewpoint of suppressing leakage of active ingredients with higher probability. It is.
- the blending ratio of the dispersoid and the dispersion medium constituting the dispersion system may be appropriately set according to the amount of the active ingredient desired to be blended and the emulsifier used.
- the dispersion medium may be 3% by mass or more based on the entire dispersion system.
- the dispersion system may be manufactured by a conventionally known manufacturing method. For example, a liquid dispersoid may be added little by little to an oil-based dispersion medium (in some cases, a mixture further containing an emulsifier) and stirred.
- the dispersion may further contain active ingredients such as colorants, flavors, fruit products, sweeteners, therapeutic agents and the like.
- active ingredients may be conventionally known, and specific examples are as described in International Publication WO2008 / 079927 pamphlet (incorporated and forming a part of this specification).
- warming agents Specifically, warming agents, cooling agents, stimulants, flavors, sweeteners, acidulants, bittering agents, salting agents, surfactants, breath fresheners, antibacterial agents, anticalculus agents, antiplaque agents, fluoride Including chemical compounds, remineralizing agents, drugs, micronutrients, throat care agents, tooth whitening agents, energy enhancers, concentration enhancing agents, appetite suppressants, colorants, other ingredients, any part or region of confectionery May be included. These ingredients may be used in amounts sufficient to obtain the desired effect.
- a hard candy composition may be comprised with a conventionally well-known composition.
- the hard candy composition may contain sucrose and starch syrup as main components, or may be a sugarless type containing no sucrose. Black candy in which a part of sucrose is replaced with brown sugar, and a milk candy in which a part of sucrose is replaced with a dairy product such as condensed milk are also included in the present invention.
- the sugarless type any sugarless material such as reduced palatinose, sorbitol, maltitol, maltitol, reduced starch saccharified product or the like can be used as the sugar.
- the hard candy composition may also contain appropriate colorants, flavors, fruit products, sweeteners, therapeutic agents and the like as appropriate.
- the manufacturing method of the multi-region confectionery which concerns on this invention has the procedure which hardens the said melt after positioning the dispersion which consists of a liquid dispersoid and an oil-type dispersion medium in the melt of a hard candy composition.
- the dispersion which consists of a liquid dispersoid and an oil-type dispersion medium in the melt of a hard candy composition.
- there are few factors of air bubble mixing such as stretching in the manufacturing process, so that an unpleasant rough feeling in the mouth can be reduced.
- a soft ingredient is arrange
- an active ingredient can be encapsulated, so that an advantage of a soft ingredient can be enjoyed.
- the dispersion is positioned in the melt at the start of curing. If you do. That is, it is preferable that the dispersion system is located in the melt from the start to the completion of curing, but a part of the dispersion system may be dispersed in the melt.
- a hard candy composition melt and dispersion system are supplied into a mold body 210 of a deposit mold 200, and a dispersion system is provided in the melt 53. 51 is located. Thereafter, the melt 53 is cured to provide a first region 20 made of a dispersion system, and a second region 30 that at least partially surrounds the first region 20 and made of a hard body of a hard candy composition.
- the multi-region confectionery 10 is formed (FIG. 4B).
- the confectionery 10 is pushed by a rod-like body 230 provided at the bottom of the mold body 210, and separated and collected from the mold body 210 (FIG. 4C). In this process, the aforementioned recess 35 is formed.
- the positioning of the dispersion 51 in the melt 53 is not particularly limited, and may be performed by an arbitrary procedure.
- the melt may be supplied into the mold main body 210, the dispersion system is poured toward the melt, and the melt is supplied so as to cover the dispersion system, and the melt may be cured.
- it is necessary to perform the curing a plurality of times, leading to an increase in manufacturing time.
- a depot jitter having a double tube structure consisting of an inner tube and an outer tube provided outside the inner tube, a dispersion system is derived from the inner tube, and a melt is derived from the gap. It is preferable to make a deposit. As a result, the dispersion system can be easily located in the center of the melt (particularly in the width direction; with respect to the left-right direction in FIG. 4) simply by performing derivation, and shortening of the manufacturing time can be expected.
- the depositor may further include another tube (that is, a triple tube structure or more), or a plurality of depot jitters may be provided on the outer tube as in International Publication WO2008 / 079927. The flow path may be provided.
- depositing is preferably performed by deriving the dispersion and the melt after deriving the melt preferentially, and then deriving the melt preferentially. Accordingly, the dispersion system is easily located in the center of the melt (particularly in the height direction; with respect to the vertical direction in FIG. 4), and the manufacturing time can be shortened even by a single curing.
- the temperature of the melt that has contacted the mold main body 210 decreases in a short time as the amount of the melt decreases. Since it cures, it is difficult to form a structure in which the dispersion is coated within the melt.
- the dispersion system is deposited on the mold body 210 in a state where the dispersion is already coated with the melt, a coating structure can be formed even if the amount of the melt is small. Therefore, according to the above aspect, the size of the confectionery can be selected from a wide range, and the degree of freedom in design can be improved. For example, the mass of a set of the first region and the second region is 2 g or less, which has been impossible in the past. Even small confectionery can be produced with high quality.
- the melt 53 ′ of the hard candy composition is derived from the gap G between the inner tube 310 and the outer tube 330 (FIG. 5A).
- the dispersion system 51 ′ is led out from the inner pipe 310 while the hard candy composition melt 53 ′′ is led out from the gap G (FIG. 5B).
- the melt 53 ′′ ′′ is further led out from the gap G (FIG. 5C), so that the dispersion system can be positioned in the melt.
- the steps shown in FIGS. 5A to 5C may be repeated a plurality of times. Thereby, the confectionery 10A in which the plurality of first regions 20a and 20b are surrounded as shown in FIG. 2 can be manufactured in a short time.
- Example 1 The reduced maltose starch syrup boiled until the water content became 1% by mass was cooled to 150 ° C. Then, the melt of the hard candy composition was prepared by adding and stirring the mixture of butter and lecithin, brown sugar flavor, and caramel pigment which had been dissolved by heating in advance. The blending amounts are as shown in Table 1.
- the reduced maltose starch syrup boiled until the water content reached 10% by mass was cooled to 80 ° C., and glycerin and milk flavor were added and stirred to prepare a saccharide mixture as a dispersoid.
- butter oil as a dispersion medium and condensed glycinolic acid pentaglycerin as an emulsifier were dissolved and mixed at 40 to 50 ° C.
- a dispersion system composed of a liquid dispersoid and an oil-based dispersion medium was prepared by adding the sugar mixture little by little to the mixture of the dispersion medium and the emulsifier and stirring the mixture.
- the blending amounts are as shown in Table 2.
- a multi-region confectionery was produced according to the procedure shown in FIGS. 4 and 5 so that the prepared hard candy composition was in the second region and the dispersion composed of the liquid dispersoid and the oil-based dispersion medium was in the first region. At this time, by changing the blending amount of the melt, each confectionery is manufactured so that the blending amount of the dispersion is 12.5%, 15.2%, or 20.0% by weight of the entire confectionery. did.
- Example 1 A confectionery was produced by the same procedure as in Example 1 except that a dispersion containing an aqueous dispersion medium prepared by the following procedure was used instead of the dispersion comprising a liquid dispersoid and an oil dispersion medium.
- the reduced maltose starch syrup boiled until the water content became 10% by mass was cooled to 80 ° C., added and mixed with glycerin, and then heated and dissolved in advance.
- a mixture of butter oil and lecithin and milk flavor were added in small portions and prepared by stirring. The blending amounts are as shown in Table 3.
- Example 2 (Comparative Example 2) Using the hard candy composition and the dispersion system used in Example 1, the dispersion system was wound with a semi-cured hard candy composition, and confectionery was produced by a stamping manufacturing method.
- the multi-region confectionery produced in Example 1 is different from the confectionery in Comparative Example 1 and includes a first dispersion system that is surrounded by the second region and includes a liquid dispersoid and an oil-based dispersion medium. A region was formed. Thus, it was found that mixing of bubbles is greatly reduced and the feeling of roughness in the mouth can be reduced while enjoying the advantages of soft ingredients (for example, the taste of sweeteners and flavors can be fully enjoyed).
- Example 1 using a dispersion composed of a liquid dispersoid and an oil-based dispersion medium, it is possible to completely surround a large amount of soft components that are difficult to achieve by the conventional stamping method of 20.0% by mass or more. I understood.
- Example 1 taste Functionality
- Comparative Example 1 has excellent sensuality due to a rapid change in sweetness and flavor flavor due to the spread of liquid components in the mouth at the final stage of confectionery consumption. I understood that.
- Comparative Example 1 was found to have low functionality because sweetness and flavor flavor appeared at the early stage of confectionery consumption and were lost in a short time.
- the confectionery produced in Comparative Example 2 was frequently produced by those who felt an unpleasant rough feeling in the mouth, and the functionality was extremely low.
- Test Example 2 Using the emulsifier shown in Table 8, the state of the dispersion containing the oil-based dispersion medium was evaluated by the same procedure and criteria as in Test Example 1 except that the amount was changed from 0.5 g to 1.0 g. The results are shown in Table 8.
- Test Example 3 A dispersion containing an oil-based dispersion medium in the same procedure and standard as in Test Example 2, except that medium-chain fatty acid triglyceride (pour point 10 ° C.) is used instead of the coconut-based hydrogenated oil and the emulsifier shown in Table 9 is used. The state of was evaluated. The results are shown in Table 9.
- Test Example 5 A dispersion was prepared in the same procedure as in Test Example 4 except that the fats and oils shown in Table 13 (pour point 20 ° C. or lower) and citric acid monoglyceride were dissolved and mixed at 40 to 50 ° C. The blending amounts are as shown in Table 12.
- Example 3 Reduced palatinose boiled until the water content becomes 1% by mass (watered at the time of boiling) is cooled to 150 ° C., and then added with citric acid, flavor and acesulfame K, and stirred to melt the hard candy composition was prepared.
- the blending amounts are as shown in Table 14.
- a dispersion comprising a liquid dispersoid and an oil-based dispersion medium was prepared in the same procedure as in Example 1 except that the composition shown in Table 15 was used.
- Example 16 Using the above hard candy composition and dispersion, a multi-region confectionery was produced in the same procedure as in Example 1 except that the blending amount was as shown in Table 12. The state of each confectionery was evaluated according to the same criteria as in Example 1. The results are shown in Table 16.
- Example 3 in the confectionery in which the mass of the first region and the second region is 1.86 g, a very large amount of the first region of 30.1% by mass is in the confectionery center. I stayed. From this, it was found that a small-sized confectionery having a mass of 2 g or less in a pair of the first region and the second region, which was impossible with the prior art, can be manufactured with high quality.
- Examples 4 to 6> Reduced palatinose boiled until the water content became 1% by mass (watered during boiling) was cooled to 150 ° C., and flavor and acesulfame K were added and stirred to prepare a melt of a hard candy composition. .
- the blending amounts are as shown in Table 17.
- Example 19 Using the above hard candy composition and dispersion, a multi-region confectionery was produced in the same procedure as in Example 1 except that the blending amount was as shown in Table 15. The state of each confectionery was evaluated according to the same criteria as in Example 1. The results are shown in Table 19.
- the multi-region confectionery produced in Examples 4 to 6 is a dispersion composed of a liquid dispersoid and an oil-based dispersion medium surrounded by the second region regardless of the pour point of the dispersion medium.
- region containing was formed.
- the confectionery composition having a mass of 1.40 g in the first region and the second region is extremely 30.0% by mass. A large amount of the first area remained in the center of the confectionery. Thereby, it turned out that the small confectionery whose mass of a set of 1st area
- Example 6 Example 5
- Example 4 in the order of superiority. This is presumed to depend on the diffusibility of the liquid component in the mouth. That is, the diffusibility is the highest in Example 6 using an oil-based dispersion medium having a pour point of 10 ° C., then Example 5 using an oil-based dispersion medium having a pour point of 35 ° C., and a pour point of 40 ° C. It is the order of Example 4 using the following oil-based dispersion medium.
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Abstract
Description
前記第1領域を少なくとも部分的に包囲し、ハードキャンディ組成物の硬化体からなる第2領域と、を備える複数領域菓子。
前記内管から前記分散系を、前記隙間から前記溶融体を導出してデポジットする(15)から(18)いずれか記載の製造方法。
本発明の一実施形態に係る複数領域菓子は、液体の分散質及び油系分散媒からなる分散系を含む第1領域と、この第1領域を少なくとも部分的に包囲し、ハードキャンディ組成物の硬化体からなる第2領域と、を備える。第1領域に液体の分散質及び油系分散媒からなる分散系を含ませることで、ハードキャンディ組成物の硬化体からなる第2領域に、第1領域が少なくとも部分的に包囲可能になる。これにより、有効成分による利点を享受できる。
第1領域が水系単体、もしくは水系分散媒からなる分散系であると、同じく水系であるハードキャンディ組成物の溶融体へ分散系が混和、溶解、又は分散しやすいため、第1領域が第2領域に溶解又は混和してしまい、液感を維持できなくなる傾向がある。また、菓子は、小さく分割された有効成分の封入体がハードキャンディの硬化体中に分散された構造を有する傾向がある。これに対し、本発明で用いられる分散媒は、油系であるため、ハードキャンディ組成物の溶融体へ分散しにくく、大型の有効成分の封入体がハードキャンディの硬化体に包囲された構造が形成される傾向がある。大型の有効成分の封入体が形成されると、ある程度の大きさの固体(例えば、フルーツ破片、ドライフルーツ)を封入体中にも含めることができ、官能性の更なる向上を期待できる。従って、本発明の菓子は、ハードキャンディで多量の有効成分を包囲でき、菓子の消費の最終段階(ハードキャンディの硬化体が消費された後)において有効成分を味わうことができる。
前述のように、分散系は、着色料、フレーバー、フルーツ系製品、甘味料、治療薬等の有効成分を更に含有してもよい。かかる有効成分は従来周知のものであってよく、具体例は、国際公開WO2008/079927号パンフレット(援用されて本明細書の一部をなす)等に記載される通りである。具体的には、加温剤、冷却剤、刺激剤、フレーバー、甘味料、酸味料、苦味料、塩味料、界面活性剤、呼気清涼剤、抗菌剤、抗歯石剤、抗歯垢剤、フッ化物化合物、再石灰化剤、薬剤、微量栄養素、喉ケア剤、歯ホワイトニング剤、エネルギー増強剤、集中力増強剤、食欲抑制剤、着色料、その他成分が挙げられ、菓子の任意の部分又は領域に含まれていてよい。これらの成分は、所望の効果を得るのに充分な量で使用されてよい。
ハードキャンディ組成物は、従来周知の組成で構成されてよい。具体的には、ハードキャンディ組成物は、ショ糖及び水飴を主成分としてもよいし、ショ糖を含まないシュガーレス型であってもよい。ショ糖の一部を黒糖に代えた黒飴、ショ糖の一部を練乳等の乳製品に代えたミルクキャンディも本発明に包含される。シュガーレス型の場合、糖質として、還元パラチノース、ソルビトール、マルチトール、マルチトリイトール、還元澱粉糖化物等の任意のシュガーレス素材が使用できる。ハードキャンディ組成物には、ショ糖、水飴、黒糖、乳製品、シュガーレス素材の他、適切な着色料、フレーバー、フルーツ系製品、甘味料、治療薬等も適宜含まれてよい。
本発明に係る複数領域菓子の製造方法は、ハードキャンディ組成物の溶融体中に、液体の分散質及び油系分散媒からなる分散系を位置した後、前記溶融体を硬化する手順を有する。従来のスタンピング製法とは異なり、製造過程において引き伸ばし等の気泡混入要因が少ないので、口中における不快なざらつき感を低減できる。また、軟成分が菓子の中央に配置されるため、口中への流失が遅延され、舐め始めてすぐには口中に流失しない。また、液体の分散質及び油系分散媒からなる分散系を用いることで、有効成分が封入可能になるため、軟成分による利点を享受できる。
水分量が1質量%になるまで煮詰めた還元麦芽糖水飴を150℃まで冷却した。その後、予め加熱溶解し、混合しておいたバター及びレシチンの混合物、黒糖フレーバー、及びカラメル色素を添加し、撹拌することで、ハードキャンディ組成物の溶融体を調製した。配合量は表1に示す通りである。
液体の分散質及び油系分散媒からなる分散系の代わりに、以下の手順で調製した水系分散媒を含む分散系を用いた点を除き、実施例1と同様の手順で菓子を製造した。水系分散媒を含む分散系は、水分量が10質量%になるまで煮詰めた還元麦芽糖水飴を80℃まで冷却し、グリセリンを添加し混合した後、予め加熱して溶解し、混合しておいたバターオイル及びレシチンの混合物、及びミルクフレーバーを少量ずつ添加して撹拌することにより調製した。配合量は表3に示す通りである。
実施例1で用いたハードキャンディ組成物及び分散系を用い、半硬化状態のハードキャンディ組成物で分散系を巻いて、スタンピング製法で菓子を製造した。
実施例1、及び比較例1で製造した各菓子の状態を観察し、以下の基準で評価を行った。この結果を表4に示す。
○:第1領域が菓子中央にとどまっている
×:第1領域及び第2領域の区別が不能、もしくは第1領域が菓子中央から端部へと分散している
実施例1及び比較例1~2で製造した各菓子を20人に消費させ、口中での官能性を評価させた。この結果を総合すると、表5に示されるように、実施例1で製造した菓子は、菓子消費の最終段階で、液状の成分が口内に広がって甘味やフレーバー風味が急変し、官能性に優れることが分かった。これに対して、比較例1で製造した菓子は、菓子消費の初期に甘味やフレーバー風味が出現し、短時間に失われてしまうため、官能性が低いことが分かった。また、比較例2で製造した菓子は、口中での不快なざらつき感を感じた者が多発し、官能性が極めて低いことが分かった。
水分量が10質量%になるまで煮詰めた還元麦芽糖水飴を80℃まで冷却した後、グリセリン、ミントフレーバー及びクチナシ青色素を混合し撹拌することで、糖質混合物を作製した。別に、ヤシ系硬化油(流動点40℃)、及び表7に示す各乳化剤を40~50℃で溶解して混合した。この油脂及び乳化剤の混合物に、上記糖質混合物を少量ずつ添加して撹拌することで、油系分散媒を含む分散系を調製した。配合量は表6に示す通りである。
試験例で製造した油系分散媒を含む分散系の状態を観察し、以下の基準で評価を行った。この結果を表7に示す。
○:分散媒が油系であり、また、分離が見られない
×:分散媒が水系になっている(転相している)、もしくは、分離が見られる
表8に示す乳化剤を用い、その量を0.5gから1.0gに変更した点を除き、試験例1と同様の手順及び基準で油系分散媒を含む分散系の状態を評価した。この結果を表8に示す。
ヤシ系硬化油の代わりに中鎖脂肪酸トリグリセリド(流動点10℃)を用い、表9に示す乳化剤を用いた点を除き、試験例2と同様の手順及び基準で油系分散媒を含む分散系の状態を評価した。この結果を表9に示す。
水分量が10質量%になるまで煮詰めた還元麦芽糖水飴を80℃まで冷却した後、グリセリン、ミントフレーバー及びクチナシ青色素を混合し撹拌することで、糖質混合物を作製した。別に、表11に示す油脂(流動点20℃以下)、及び縮合リシノレイン酸ペンタグリセリンを常温下で溶解して混合した。この油脂及び乳化剤の混合物に、上記糖質混合物を少量ずつ添加して撹拌することで、油系分散媒を含む分散系を調製した。配合量は表10に示す通りである。
表13に示す油脂(流動点20℃以下)、及びクエン酸モノグリセライドを40~50℃で溶解して混合した点を除き、試験例4と同様の手順で分散系を調製した。配合量は表12に示す通りである。
水分量が1質量%になるまで煮詰めた還元パラチノース(煮詰め時に加水した)を150℃まで冷却した後、クエン酸、フレーバー、アセスルファムKを添加し、撹拌することで、ハードキャンディ組成物の溶融体を調製した。配合量は表14に示す通りである。
水分量が1質量%になるまで煮詰めた還元パラチノース(煮詰め時に加水した)を150℃まで冷却した後、フレーバー及びアセスルファムKを添加し、撹拌することで、ハードキャンディ組成物の溶融体を調製した。配合量は表17に示す通りである。
実施例4~6で製造した各菓子を20人に消費させ、口中での官能性を評価させた。この結果を総合すると、実施例4~6で製造したいずれの菓子も、菓子消費の最終段階で、液状の成分が口内に広がって甘味やフレーバー風味が急変し、官能性に優れることが分かった。
20 第1領域
30 第2領域
35 凹み
200 デポジット用型
300 デポジッタ
310 内管
330 外管
G 隙間
Claims (30)
- 液体の分散質及び油系分散媒からなる分散系を含む第1領域と、
前記第1領域を少なくとも部分的に包囲し、ハードキャンディ組成物の硬化体からなる第2領域と、を備える複数領域菓子。 - 前記油系分散媒は、37℃以下の流動点又は融点を有する請求項1記載の複数領域菓子。
- 前記油系分散媒は、20℃以下の流動点又は融点を有する請求項2記載の複数領域菓子。
- 前記油系分散媒は、20℃以上45℃以下の流動点又は融点を有する請求項1記載の複数領域菓子。
- 前記分散系は、前記複数領域菓子全体の5質量%以上を占める請求項1から4いずれか記載の複数領域菓子。
- 前記分散系は、前記複数領域菓子全体の70質量%以下を占める請求項1から5いずれか記載の複数領域菓子。
- 前記分散系は、前記複数領域菓子全体の15質量%以上50質量%以下を占める請求項5又は6記載の複数領域菓子。
- 第1領域及び第2領域の一組の質量が2g以下である請求項1から7いずれか記載の複数領域菓子。
- 前記分散系は、乳化剤を更に含有する請求項1から8いずれか記載の複数領域菓子。
- 前記乳化剤は、モノグリセリン脂肪酸エステル、レシチン、有機酸グリセリン脂肪酸エステル、ポリグリセリン脂肪酸エステル、ポリグリセリン縮合リシノレイン酸エステル、ソルビタン脂肪酸エステル、ショ糖脂肪酸エステル、及びプロピレングリコール脂肪酸エステルからなる群より選ばれる1種以上である請求項9記載の複数領域菓子。
- 前記乳化剤は、グリセリン系乳化剤及びポリグリセリン系乳化剤からなる群より選ばれる1種以上である請求項9又は10記載の複数領域菓子。
- 第1領域は、前記複数領域菓子の初期消費の後に放出される請求項1から11いずれか記載の複数領域菓子。
- 第1領域の放出は、液感を与える請求項12記載の複数領域菓子。
- 第1領域の放出は、固体感を与える請求項12記載の複数領域菓子。
- ハードキャンディ組成物の溶融体中に、液体の分散質及び油系分散媒からなる分散系を位置した後、前記溶融体を硬化する手順を有する複数領域菓子の製造方法。
- 前記油系分散媒は、37℃以下の流動点又は融点を有する請求項15記載の製造方法。
- 前記油系分散媒は、20℃以下の流動点又は融点を有する請求項16記載の製造方法。
- 前記油系分散媒は、20℃以上45℃以下の流動点又は融点を有する請求項15記載の製造方法。
- 内管と、この内管の外方に隙間をあけて設けられた外管と、からなる二重管構造を備えるデポジッタを用い、
前記内管から前記分散系を、前記隙間から前記溶融体を導出してデポジットする請求項15から18いずれか記載の製造方法。 - 前記デポジットは、前記溶融体を優先的に導出した後に、前記分散系及び前記溶融体を導出し、その後、前記溶融体を優先的に導出することで行う請求項19記載の製造方法。
- 前記分散系を、前記複数領域菓子全体の5質量%以上の量で配合する請求項15から20いずれか記載の製造方法。
- 前記分散系を、前記複数領域菓子全体の70質量%以下の量で配合する請求項15から21いずれか記載の製造方法。
- 前記分散系を、前記複数領域菓子全体の15質量%以上50質量%以下の量で配合する請求項21又は22記載の製造方法。
- 第1領域及び第2領域の一組の質量を2g以下にする請求項15から23いずれか記載の製造方法。
- 前記分散系は、乳化剤を更に含有する請求項15から24いずれか記載の製造方法。
- 前記乳化剤は、モノグリセリン脂肪酸エステル、レシチン、有機酸グリセリン脂肪酸エステル、ポリグリセリン脂肪酸エステル、ポリグリセリン縮合リシノレイン酸エステル、ソルビタン脂肪酸エステル、ショ糖脂肪酸エステル、及びプロピレングリコール脂肪酸エステルからなる群より選ばれる1種以上である請求項25記載の製造方法。
- 前記乳化剤は、グリセリン系乳化剤及びポリグリセリン系乳化剤からなる群より選ばれる1種以上である請求項25又は26記載の製造方法。
- 第1領域は、前記複数領域菓子の初期消費の後に放出される請求項15から27いずれか記載の製造方法。
- 第1領域の放出は、液感を与える請求項28記載の製造方法。
- 第1領域の放出は、固体感を与える請求項28記載の製造方法。
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GB201303781D0 (en) * | 2013-03-04 | 2013-04-17 | Gauthier Pierre Pascal | Oral timer device and method of using same |
CN103931862B (zh) * | 2014-05-14 | 2015-10-14 | 安徽燕之坊食品有限公司 | 一种水果糖的制备方法 |
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US20120164280A1 (en) | 2012-06-28 |
EP2457449A1 (en) | 2012-05-30 |
JP5592371B2 (ja) | 2014-09-17 |
CA2766775C (en) | 2015-02-03 |
CN102469806A (zh) | 2012-05-23 |
EP2457449A4 (en) | 2014-01-01 |
CA2766775A1 (en) | 2011-01-27 |
JP2014138621A (ja) | 2014-07-31 |
BR112012001253A2 (pt) | 2015-09-01 |
AU2010274284B2 (en) | 2014-06-12 |
AU2010274284A1 (en) | 2012-03-01 |
JPWO2011010723A1 (ja) | 2013-01-07 |
MX2012000197A (es) | 2012-02-28 |
BR112012001253A8 (pt) | 2017-10-31 |
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