JP3028321B2 - Manufacturing method of high fat soft candy mix - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a mix suitable for a high-fat soft candy which does not cause oil spots or shape loss.

[0002]

[Prior art and its problems] Soft candy is sugar,
Oils and fats, condensed milk, etc. are mixed, boiled down to a predetermined water content, and then cooled, molded and manufactured. As a method of smoothing the texture of soft candy and improving the flavor, increasing the content of fats and oils has been conventionally attempted,
If the content of oils and fats is increased, when the product temperature rises during distribution, such as in summer, the oils and fats contained will stain on the surface of the soft candy, or in an extreme case, lose their shape and lose their commercial value. In particular, in the case of using milk fat which has a good flavor and dissolution in the mouth, the addition of about 4 to 5% was practically the upper limit because its melting point was relatively low.

On the other hand, in order to improve the homogeneity of fats and oils in the soft candy mix, an emulsifier such as a monoglycerin fatty acid ester, a sucrose fatty acid ester, and a polyglycerin fatty acid ester is added (Japanese Patent Laid-Open Publication No.
7459, JP-A-5-227893), addition of enzymatically degraded protein and powdered soybean protein to stabilize the emulsion (JP-A-4-30752, JP-A-4-84858). Some devices have been devised to prevent shape loss. However, there are problems such as the use of hardened fats and oils having a high melting point and the feeling of a unique flavor of an emulsifier.

[0004]

SUMMARY OF THE INVENTION The present invention provides a soft candy containing a large amount of fats and oils, especially low-melting fats and oils having a good flavor, such as milk fat, in a stable state. An object of the present invention is to provide a method for producing a soft candy which does not collapse and has a smooth texture and rich flavor.

[0005]

Means for Solving the Problems The inventors of the present invention have conducted intensive studies to achieve the above object, and as a result, a lipophilic emulsifier was added to and dissolved in a fat or oil which is a raw material of a soft candy mix, and water was uniformly dispersed. The water-in-oil emulsion obtained by pouring while adding the mixture to the mixture of other raw materials, and by uniformly dispersing, to phase inversion to the oil-in-water emulsion,
In addition, the above problem was solved by further adding unmodified whey protein to the soft candy mix. Hereinafter, the present invention will be described in detail.

[0006] The soft candy referred to in the present invention is a candy having a water content of about 6% or more and 20% or less after boiling, as defined by Japanese Agricultural Standards. Specifically, caramel and nougat are used. And the like.

[0007] The soft candy mix referred to in the present invention is a mixture of candy ingredients mixed and dissolved, and before boiling down. If the dissolution is insufficient, a considerable amount of water is added thereto. Commonly used raw materials include fats and oils, sugars, dairy products, flavor raw materials, emulsifiers, flavors, water and the like.

[0008] The fats and oils used as raw materials include milk fat, whale oil, coconut oil, palm oil, cocoa butter, sesame oil, safflower oil, soybean oil, corn oil, rapeseed oil, sunflower oil, cottonseed oil, peanut oil and olive oil and others. Animal and vegetable fats and oils and hardened fats and oils thereof.

The low melting point fats and oils particularly used in the present invention are:
It refers to one in which one or more kinds of animal and vegetable fats and oils are mixed, and the melting point of the fats and oils is 30 ° C or less. It may be liquid at normal temperature, such as so-called salad oil. In particular, the composition of triglyceride does not matter.

The lipophilic emulsifier used in the present invention is an unsaturated fatty acid ester of sucrose fatty acid ester, sorbitan fatty acid ester and polyglycerin fatty acid ester, wherein one or more of HLB 1 to 5 are mixed. And the main constituent unsaturated fatty acids are oleic acid, linoleic acid and erucic acid. In particular, sucrose oleate seems to be good.

The other raw materials referred to in the present invention are raw materials not used for preparing a water-in-oil emulsion, and specific examples include sugars, dairy products, flavor raw materials, flavors, and water for dissolution. .

The saccharides used as raw materials include sugar, isomerized sugar, maltose, lactose, pudose, fructose, xylose,
Examples include syrup, honey, maple syrup, coupling sugar, palatinose, isomaltooligosaccharides, fructooligosaccharides, galactoligo, lactose oligosaccharides, xylooligosaccharides, sorbitol, mannitol, maltitol, xylitol, palatinit and erythritol.

The native whey protein used as a raw material refers to whey protein purified and extracted from milk whey, and can be obtained, for example, by an ultrafiltration method. Whey protein is characterized by heat coagulability, emulsifying properties, water-binding properties, etc., but the soft candy has a soft texture,
In terms of smoothness, the gel strength of a 15% aqueous solution is 3
It is desirable that the thickness is about 00 g / cm ² . The addition ratio is preferably 0.5 to 20% based on the mix.

The method for preparing the soft candy mix is as follows. First, a lipophilic emulsifier is added and dissolved in fats and oils (the obtained one is hereinafter referred to as an oil phase). The addition rate of the lipophilic emulsifier to the fat or oil depends on the type of the emulsifier to be used, but is preferably 3% or more, and it is better to be as high as possible. However, if the proportion of the lipophilic emulsifier in the composition of the obtained soft candy exceeds 1%, the flavor of the emulsifier is unfavorably felt.

The water is poured into the oil phase while dispersing the water uniformly. For example, a predetermined amount of water at the same temperature is gradually added to a place where the oil phase kept at a temperature equal to or higher than the melting point of fats and oils is stirred at a high speed with a homomixer, and then sufficiently stirred for several minutes. The amount of water added to fats and oils depends on the type of emulsifier to be used and the rate of addition, but the volume ratio of water / fat is 0.5 to 2.0, preferably 1.0 to 1.5. Good. By these operations, a water-in-oil emulsion is obtained.

The obtained water-in-oil emulsion is added to a mixture of other raw materials, and dispersed uniformly by, for example, high-speed stirring, thereby inverting the phase into an oil-in-water emulsion. By these operations, a soft candy mix is obtained.

The method for producing the soft candy may be an ordinary method. The soft candy mix obtained above is boiled down under vacuum or normal pressure until the water content becomes about 6 to 10%. The degree of vacuum when boiled down in a vacuum is 160-100T
The orr and the boiling end temperature are substantially 100 to 110 ° C. When boiling at normal pressure, the temperature at the end of boiling is usually 1
15-125 ° C. Then, it cools to 60-50 degreeC, and rolls through a roll. When the product temperature reaches about 40 ° C, cut and form with a cutter.

[0018]

The feature of the present invention resides in that a water-in-oil emulsion is prepared in advance by pouring water, and the emulsion is uniformly dispersed in a mixture of other raw materials, thereby inverting the phase into an oil-in-water emulsion. At this time, the emulsifying effect of the emulsifier is more than the case where the fat or oil is added to the mixture of the raw materials other than the fat or oil and the one where the emulsifier is added to the mixture of the raw materials other than the fat or oil. It is thought to have increased dramatically. That is, since water is gradually added to the oil phase to which the emulsifier having a high concentration of about 3 to 10% is added to the oil or fat while stirring at a high speed, the emulsifier is oriented quickly at the water / oil interface and the thickness is increased. It is considered that a lamellar liquid crystal phase having Add this to the mixture of other ingredients,
For example, when dispersed uniformly by high-speed stirring, it is considered that a water-in-oil emulsion is transformed into an oil-in-water emulsion while maintaining a thick lamellar liquid crystal phase. It is considered that the lamellar liquid crystal phase thickens the water / fat interface even after the phase inversion, and covers the surface of the fat / oil particles like an egg shell, thereby suppressing oil spotting. The strength and thickness of the lamellar liquid crystal phase depend on the type of the lipophilic emulsifier added to the fat or oil, and are proportional to the addition rate.

The phase inversion can be determined by whether or not a double emulsion (water-in-oil-in-water emulsion) has been formed. If the phase inversion is insufficient, a double emulsion remains. However, in the case of the present invention, the water phase of the water-in-oil emulsion is simply water, the osmotic pressure of the mixture of other raw materials is extremely high, and water, which is the internal aqueous phase, naturally permeates quickly to the external aqueous phase. No emulsion is formed and the phase inversion is easily completed.

The addition ratio of the lipophilic emulsifier is 3% with respect to the fat or oil.
When the amount is less than the above range, the obtained soft candy becomes stained with oil. When the addition ratio of the lipophilic emulsifier exceeds 1% with respect to the soft candy mix, the flavor of the emulsifier is unpreferably felt in the obtained soft candy. The relationship between the emulsifier concentration for oils and fats and the spots of oil is as shown in FIG.

If an emulsifier other than the unsaturated fatty acid esters of HLBs 1 to 5 is used, a lamellar liquid crystal phase having sufficient strength and thickness cannot be obtained, and it is considered that it is difficult to suppress oil spotting.

FIG. 2 shows the relationship between the volume ratio of water / fat constituting the water-in-oil emulsion and the oil spot of the produced soft candy product. It is considered that the larger the water / fat volume ratio, the larger the water / fat interface after emulsification and the more efficiently the emulsifier added at a high concentration can be used. However, if the volume ratio of water / fat exceeds 2.0, the water content in the soft candy mix becomes large and the boiling time becomes long, so that the lamellar liquid crystal phase is destroyed and oil stains occur. If the volume ratio of fat / oil is less than 0.5, the lamellar liquid crystal phase of the emulsifier is not sufficiently formed at the water / oil interface, which is considered to cause oil spotting.

The unmodified whey protein has a gelling property, a binding property, an emulsifying property, and the like, and can be used in combination with the method of claim 1 to further improve the addition rate of fats and oils. . If the undenatured whey protein is less than 0.5% by weight based on the soft candy mix, the emulsifying property and the gelling property are insufficient and the effect of preventing oil spotting is not improved. If the undenatured whey protein exceeds 2.0% by weight based on the soft candy mix, a gel-like body is formed by gelation, and the soft candy tends to harden.

The oil spotting is evaluated by the following oil spotting rate. After boiled down and cooled, the soft candy rolled to a thickness of 1 cm is stored at room temperature for 3 hours, cut into 2 cm x 2 cm with a cutter, and the cut surface is placed on filter paper. Temperature 40 ° C,
Store in a thermostat at 60% relative humidity for 3 days. After storage, a digital planimeter (manufactured by Tamaya Measurement System Co., Ltd.)
Measure the area of oil spots on the filter paper. The oil spotting rate is defined as follows.

The shape retention of the soft candy is evaluated by the height of the next soft candy. After boiling and cooling, the soft candy rolled to a thickness of 1 cm is stored at room temperature for 3 hours.
Cut to 2 cm x 2 cm with a cutter and place the cut surface on filter paper. Store in a thermostat at a temperature of 40 ° C. and a relative humidity of 60% for 3 days. After storage, measure the height of the soft candy.
The shape retention ratio is defined as follows.

[0026]

【Example】

(Example 1) 12 parts of butter, 2 parts of hardened coconut oil and HLB1
Sucrose oleate (trade name: Ryoto Sugar Ester O-170, manufactured by Mitsubishi Chemical Foods Corporation)
0.5 part was heated at 50 ° C. and dissolved in the oil phase in 7 parts or 14 parts of water.
While gradually adding 28 parts or 28 parts, the mixture was stirred at 10,000 rpm for 15 minutes with a homomixer (manufactured by Tokushu Kika Kogyo Co., Ltd.) to obtain a water-in-oil emulsion. In addition, 40 parts of starch syrup (solid content 75%), sugar 25 parts, condensed milk 54 parts (solid content 75% of milk fat 8%) and sodium chloride 0.2 part were mixed, dissolved by heating and kept at 50 ° C. The water-in-oil emulsion was added to the mixture of the raw materials, and further 10,000
After stirring at 5 rpm for 5 minutes, the water-in-oil emulsion was phase-inverted to an oil-in-water emulsion to obtain a soft candy mix. The soft candy mix was boiled down to 118 ° C. under normal pressure to obtain a soft candy having a water content of 7%. Fat content is 14.0% (of which 12.3% is milk fat), fat melting point 2
9.5 ° C. The soft candy thus obtained exhibited oil stains at an oil stain rate of 0% and a shape retention rate of 100%, and there was no problem with the shape retention. The flavor and melting in the mouth were also good.

(Example 2) 18 parts of butter, hardened coconut oil 3
Parts and 0.7 parts of sucrose oleate of HLB1 in 5 parts
While gradually adding 21 parts of water to the oil phase heated and dissolved at 0 ° C., the mixture was stirred with a homomixer at 10,000 rpm for 15 minutes to obtain a water-in-oil emulsion. Thereafter, a soft candy was obtained in the same manner as in Example 1. Fat content is 18.1
% (Including 15.7% of milk fat) and the melting point of fat and oil was 29.6 ° C. The soft candy thus obtained was slightly stained at an oil stain rate of 17%, and the shape retention rate was 98%.
However, the value of the product was not lost. Flavor and melting in the mouth were good.

Example 3 18 parts butter, hardened coconut oil 3
Part and a polyglycerin oleate of HLB1 (trade name: SY Glister PO-310, manufactured by Sakamoto Pharmaceutical Co., Ltd.) were heated at 50 ° C. and dissolved in an oil phase, and water 2 was added thereto.
While gradually adding 1 part, use a homomixer to 10,000
The mixture was stirred at rpm for 15 minutes to obtain a water-in-oil emulsion. Thereafter, a soft candy was obtained in the same manner as in Example 1. The fat content is 18.1% (including 15.7% milk fat),
The melting point of fat was 29.6 ° C. The soft candy thus obtained was slightly stained at an oil stain rate of 19%, and had a shape retention rate of 97%, but not so much as to lose its commercial value. Flavor and melting in the mouth were good.

Example 4 18 parts butter, hardened coconut oil 3
Parts and 0.7 parts of sucrose oleate of HLB1 in 5 parts
While gradually adding 21 parts of water to the oil phase heated and dissolved at 0 ° C., the mixture was stirred with a homomixer at 10,000 rpm for 15 minutes to obtain a water-in-oil emulsion. In advance, 40 parts of syrup,
25 parts of sugar, 54 parts of condensed milk, whey protein (trade name; Milpro L-1, manufactured by San-Ei Gen FFI Co., Ltd.)
7 parts and 0.2 parts of common salt were mixed and dissolved by heating, and the water-in-oil emulsion was added to the mixture of other raw materials kept at 50 ° C., and further stirred at 10,000 rpm for 5 minutes using a homomixer. The emulsion was converted into an oil-in-water emulsion to obtain a soft candy mix. Thereafter, soft candy was obtained in the same manner as in Example 1. Fat content is 18.0% (of which 15.6% milk fat), fat melting point 2
9.6 ° C. The soft candy thus obtained exhibited oil spots at an oil stain rate of 0% and a shape retention rate of 100%, and had no problem with shape retention. The flavor and melting in the mouth were also good.

Example 5 23 parts of butter, hardened coconut oil 4
Parts and 1 part of sucrose oleate of HLB1 at 50 ° C
While gradually adding 27 parts of water to the oil phase heated and dissolved in
The mixture was stirred with a homomixer at 10,000 rpm for 15 minutes to obtain a water-in-oil emulsion. 40 parts of water syrup, 25 parts of sugar, 54 parts of condensed milk, 1.2 parts of whey protein, and 0.2 parts of salt were mixed in advance, dissolved by heating, and kept at 50 ° C. in a water-in-oil mixture. The emulsion was added, and the mixture was further stirred with a homomixer at 10,000 rpm for 5 minutes to convert the water-in-oil emulsion to an oil-in-water emulsion.
Soft candy mix. Thereafter, soft candy was obtained in the same manner as in Example 1. Fat content is 21.
1% (including 18.0% milk fat) and the melting point of fat / oil was 29.7 ° C. The soft candy thus obtained exhibited oil stains at an oil stain rate of 0% and a shape retention rate of 100%, and there was no problem with the shape retention. The flavor and melting in the mouth were also good.

(Example 6) 29 parts of butter, hardened coconut oil 6
Parts and 1.2 parts of sucrose oleate of HLB1 in 5 parts
While gradually adding 35 parts of water to the oil phase heated and dissolved at 0 ° C., the mixture was stirred with a homomixer at 10,000 rpm for 15 minutes to obtain a water-in-oil emulsion. In advance, 40 parts of syrup,
25 parts of sugar, 54 parts of condensed milk, 2.4 parts of whey protein and 0.2 parts of common salt were mixed and dissolved by heating, and a water-in-oil emulsion was added to a mixture of other raw materials kept at 50 ° C. The mixture was further stirred at 10,000 rpm for 5 minutes with a mixer to invert the water-in-oil emulsion to an oil-in-water emulsion to obtain a soft candy mix. Hereinafter, Example 1
Soft candy was obtained in the same manner as described above. Fat content is 2
4.7% (including milk fat 20.4%), fat melting point 30.0 ° C
Met. The soft candy thus obtained exhibited oil stains at an oil stain rate of 0% and a shape retention rate of 100%, and there was no problem with the shape retention. The texture was slightly hard, but the flavor was good.

Example 7 8 parts of butter, 2 parts of hardened coconut oil and 0.5 part of sorbitan oleate of HLB 4.3 (trade name: Emazole O-10F, manufactured by Kao Corporation) While gradually adding 20 parts of fresh cream kept at the same temperature and then 10 parts of water to the oil phase heated and dissolved at ℃, the mixture was stirred at 10,000 rpm for 15 minutes with a homomixer. Initially, a water-in-oil emulsion was formed, but the phase changed to an oil-in-water emulsion during stirring. 40 parts of water syrup, 25 parts of sugar, 54 parts of condensed milk, 1.2 parts of whey protein, and 0.2 parts of salt were mixed in advance, dissolved by heating, and kept at 50 ° C. in a water-in-oil mixture. The emulsion was added, and the mixture was further stirred and dispersed with a homomixer at 10,000 rpm for 5 minutes to obtain a soft candy mix. Hereinafter, Example 1
Soft candy was obtained in the same manner as described above. Oil content is 1
8.3% (including milk fat 16.7%), fat melting point 29.2 ° C
Met. The soft candy thus obtained has an oil stain rate of 0% and an oil retention rate of 100%, and an oil stain.
There was no problem in shape retention. The flavor and melting in the mouth were also good.

Example 8 5 parts of butter, 7 parts of soybean oil and H
While gradually adding 12 parts of water to the oil phase obtained by heating and dissolving 0.8 part of sucrose oleate of LB1 at 50 ° C., the mixture was stirred with a homomixer at 10,000 rpm for 15 minutes to obtain a water-in-oil emulsion. . Thereafter, a soft candy was obtained in the same manner as in Example 1. The fat content was 14.4% (of which 7.1% was milk fat), and the melting point of fat was 15.0 ° C. The soft candy thus obtained had an oil spotting rate of 0%. The shape retention rate was 95%, but not so much that the commercial value was lost. Milk flavor was slightly weak but melting in the mouth was good.

Example 9 8 parts of butter, 10 parts of soybean oil and 1.2 parts of sucrose oleate of HLB1 were heated at 50 ° C.
While gradually adding 12 parts of water to the oil phase heated and dissolved in
The mixture was stirred with a homomixer at 10,000 rpm for 15 minutes to obtain a water-in-oil emulsion. 40 parts of starch syrup, 25 parts of sugar, 54 parts of condensed milk, 3 parts of whey protein, salt 0.2
The water-in-oil emulsion was added to the mixture of the other ingredients, which had been heated and melted and kept at 50 ° C., and further stirred at 10,000 rpm for 5 minutes with a homomixer to invert the phase into an oil-in-water emulsion. A candy mix. Thereafter, soft candy was obtained in the same manner as in Example 1. The fat content was 17.6% (of which 8.5% was milk fat), and the fat melting point was 13.9 ° C. The soft candy thus obtained exhibited oil spots at an oil stain rate of 0% and a shape retention rate of 100%, and had no problem with shape retention. Milk flavor was slightly weak but melting in the mouth was good.

(Comparative Example 1) Butter 12 parts, coconut hardened oil 2
Part, 0.5 part of sucrose oleate of HLB1, 40 parts of starch syrup (solid content 75%), 25 parts of sugar, 54 parts of condensed milk
Parts and 0.2 parts of common salt were heated and dissolved to obtain a soft candy mix. Soft candy mix is 118 ° C at normal pressure
The mixture was boiled down to obtain a soft candy having a water content of 7%. The fat content was 14.0% (of which 12.3% was milk fat), and the melting point of fat was 29.5 ° C. The soft candy thus obtained has an oil spotting rate of 64% and a shape retention rate of 91%.
The commercial value was lost at all.

Comparative Example 2 12 parts butter, hardened coconut oil 2
Part, glycerin stearate of HLB3 (trade name; Emulgy MS, manufactured by Riken Vitamin Co., Ltd.) 0.5
Part, HLB3 lecithin (trade name; sun lecithin LB,
0.5 parts of Taiyo Chemical Co., Ltd., Mizuame (solid content 75%)
40 parts of sugar, 25 parts of sugar, 54 parts of condensed milk, and 0.2 parts of salt were heated and dissolved to prepare a soft candy mix. The soft candy mix was boiled down to 118 ° C. under normal pressure to obtain a soft candy having a water content of 7%. The fat content was 14.0% (of which 12.3% was milk fat), and the melting point of fat was 29.5 ° C. The soft candy thus obtained had an oil spot rate of 82% and a shape retention rate of 88%, and thus had lost its commercial value.

[0037]

According to the present invention, even if fats and oils are contained in an amount of 14% or more and low fat melting fats and fats, especially milk fats are contained in a large amount, the fats and oils do not stain during production or distribution, and they lose their shape. It is now possible to produce soft candy that is smooth, mellow and rich in flavor.

[0038]

[Brief description of the drawings]

FIG. 1 is a diagram showing the relationship between the emulsifier concentration for fats and oils and the spotting of oil. A soft candy with a fat content of 14% used for the measurement was produced according to Example 1. However, the water / oil volume ratio of the water-in-oil emulsion was 1.0, and the emulsifier concentration was adjusted by appropriately changing the amount of sucrose oleate added.

FIG. 2 is a diagram showing the relationship between the volume ratio of water / fat constituting a water-in-oil type emulsion and the stain of oil of a manufactured soft candy product. The soft candy with a fat content of 14%, 18%, and 21% used for the measurement was produced according to Example 1, Example 2, and Example 5, respectively (provided that unmodified whey protein was excluded from the formulation). However, the volume ratio of water / fat constituting the water-in-oil emulsion was adjusted by appropriately changing the amount of water added.

──────────────────────────────────────────────────続 き Continuation of the front page (56) References JP-A-4-30752 (JP, A) JP-A-57-18945 (JP, A) JP-A-7-39310 (JP, A) 84858 (JP, A) JP-A-5-227789 (JP, A) JP-A-6-62749 (JP, A) "Sugar Ester Story", published by Daiichi Kogyo Co., Ltd., July 10, 1984 ) Fields investigated (Int. Cl. ⁷ , DB name) A23D 7/02 A23G 3/00 B01J 13/00 CA (STN) WPIDS (STN)

Claims (3)

(57) [Claims] Claims 1. An unsaturated fatty acid ester of sucrose fatty acid ester, sorbitan fatty acid ester, or polyglycerin fatty acid ester as an lipophilic emulsifier, and one or a combination of two or more of HLB 1 to 5 are added to oils and fats. The water-in-oil emulsion obtained by adding 3% or more and dissolving the mixture and pouring it while uniformly dispersing water is added to a mixture of other raw materials and uniformly dispersed to obtain an oil-in-water emulsion. A method for producing a high fat / oil soft candy mix, characterized in that the phase of the oil / fat is changed to an emulsion and the melting point of the fat / oil used for obtaining a water-in-oil type emulsion is 30 ° C. or less. 2. The high fat and oil soft according to claim 1, wherein the water is poured so that the volume ratio of water / fat constituting the water-in-oil emulsion is 0.5 to 2.0. Method for producing candy mix 3. A water-in-oil emulsion obtained by adding and dissolving a lipophilic emulsifier to an oil or fat while uniformly dispersing water therein, to obtain a water-in-oil emulsion in an amount of 0.1% to a soft candy mix.
The high fat and oil according to claim 1, wherein the oil is added to a mixture of undenatured whey protein and other raw materials in an amount of 5 to 2.0% by weight and uniformly dispersed, thereby inverting the phase into an oil-in-water emulsion. Method for producing mix for soft candy