JPH11221020A - Semisolid candy cake and its production - Google Patents

Abstract

PROBLEM TO BE SOLVED: To produce semisolid candy cake hardly sticking to teeth, and capable of imparting soft feeling in eating without crumbling even when other foods than soybean flour are added and provide a method for producing thereof. SOLUTION: This production of semisolid candy cake is to heat a sugar- containing starch starch syrup or reduced starch syrup at 80-110 deg.C, mix vegetable food materials containing powdery, granular or swelled materials prepared from cereals, pulses or seeds with an oil and fat and form into predetermined shapes. It is preferable to blend 30-70 wt.% of the sugar, 30-70 wt.% of the vegetable food materials and 3-20 wt.% of the oil and fat. As the vegetable food material, one or more species selected from among soybean flour, roasted barley flour, rye granola, corn flakes, puffed rice, soybean flakes, powdery cocoa, sesame roast almonds, walnuts, macadamia nuts and peanuts are preferably used.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a semi-solid candy obtained by heating a saccharide such as starch syrup and mixing it with a vegetable food material such as kinako, and a method for producing the same.

[0002]

2. Description of the Related Art Conventionally, semi-solid candy produced by kneading kinako, such as Gojira, Genkotsu candy, Kankan stick, twisting stick, etc., together with flavor and coloring together with heated syrup and kneading it, is simple. As a traditional food, it has been especially popular with relatively older people. This semi-solid candy is a health-conscious candy that contains a large amount of minerals and vitamins, and also contains kinako, which also contains an ingredient that prevents an increase in blood cholesterol.

[0003]

However, the traditional semi-solid candy as described above is not very familiar to children and young people who are in an age group with a high demand for confectionery, and is also gourmet-oriented and diet-friendly. At present, little improvement has been made to respond to various intentions such as intentions.

[0004] In addition, the above-mentioned conventional semi-solid candy is easily adhered to teeth, and when food ingredients are added in addition to kinako,
Even if it is liked by people of a certain age group, it can not be added with a variety of ingredients because it can not be tattered and has a soft texture, and it can not change the flavor and nutrients However, it was not enough to satisfy people of all ages and people of various interests.

The present invention has been made in view of the above-mentioned problems of the prior art, and it is an object of the present invention to provide a half-tone which is hard to stick to teeth and can provide a soft texture without adding tatters even when foods other than kinako are added. An object of the present invention is to provide a solid candy and a method for producing the same.

[0006]

Means for Solving the Problems In order to achieve the above object, one of the present invention is to provide a saccharide containing starch syrup or reduced starch syrup, and a powder, granule or puffed product prepared from cereals, beans or seeds. It is intended to provide a semi-solid candy which is characterized by containing a vegetable food material and fats and oils.

Another object of the present invention is to heat sugar containing syrup or reduced syrup to 80 to 110 ° C.
A method for producing a semi-solid candy, characterized by mixing a vegetable food material containing powder, granules or puffed product prepared from beans or seeds with fats and oils and molding the mixture into a predetermined shape. It is.

[0008] According to the present invention, since the fats and oils are contained in the raw material, it is hard to stick to teeth, and a soft texture can be obtained without adding tatters even when foods other than kinako are added. Also,
By adding various vegetable ingredients in combination,
It is possible to provide candy that is rich in nutrition, rich in flavor and texture.

In the present invention, 30 to 70% by weight of the saccharide, 30 to 70% by weight of the vegetable food material, and 3 to 70% by weight of the fat or oil.
It is preferable that the mixing ratio is 20% by weight. By setting each raw material at the above-mentioned mixing ratio, a candy with a better balanced flavor and texture can be obtained.

[0010] It is preferable to use a saccharide containing reduced starch syrup. The use of the reduced syrup reduces rustiness and makes it possible to obtain a candy with better flavor and texture.

[0011] Further, the plant-based ingredients include kinako,
It is preferable to use one or more selected from perfume, rye, granola, corn flakes, puffed rice, soy flakes, cocoa powder, sesame, roasted almonds, walnuts, macadamia nuts, and peanuts. By using one or more of these plant foods, nutrient-rich, versatile flavor and texture of candy can be obtained.

[0012]

BEST MODE FOR CARRYING OUT THE INVENTION The saccharide used in the present invention may be any one containing at least syrup or reduced syrup. Glutinous syrup is a viscous sweet substance made by hydrolyzing starch with an acid or an enzyme, and reduced syrup is obtained by reducing it. In the present invention, starch syrup or reduced starch syrup is required as an adhesive and fixing agent for vegetable foods in addition to the purpose of imparting sweetness. In addition, as syrup, acid saccharified syrup,
Enzymatic saccharified syrup, malt syrup and the like are known, but in the present invention, any syrup can be used. However, reduced starch syrup is particularly preferred in that it has a high effect of improving the texture roughness.

As the saccharides, besides syrup or reduced syrup, for example, sugar, glucose, maltose, isomerized sugar, trehalose, and various oligosaccharides may be added.
Sugar alcohols such as sorbitol, maltitol, mannitol, inositol, xylitol, oligosaccharide alcohols may be added. In particular, sugar alcohols are preferred in that they are not easily browned even when heated, and hardly cause tooth decay. In the present invention, the saccharide is meant to include the above-mentioned reduced starch syrup and various reduced products such as sugar alcohols.

Next, plant foods containing powders, grains or puffed products prepared from cereals, beans or seeds used in the present invention will be described. Examples of cereals include rice, wheat, rye, buckwheat, and corn. And foodstuffs prepared from cereals include, for example, rice flour, puffed rice, wheat flour, rye flour, buckwheat flour, corn flakes, granola (flour of millet such as oats and oats).

The beans include, for example, soybeans, azuki, green beans, peas, pigtails, broad beans, and the like. The foodstuffs prepared from beans include, for example, kinako, soybean flour, and soybean flakes. .

Further, examples of the seeds include almonds, ginnan, kuri, walnuts, sesame, macadamia nuts, peanuts, and the like. Examples of the ingredients prepared from the seeds include roasted (roasted) foods and the like. Is mentioned.

Particularly preferred as the vegetable foodstuff used in the present invention are kinako, roasted roast, rye, granola, corn flakes, puffed rice, soybean flakes, cocoa powder, sesame, roasted almonds, walnuts, macadamia nuts, peanuts and the like. It is preferable to use one or more selected from the group consisting of

The fats and oils used in the present invention include vegetable fats, animal fats and oils, as long as they are edible.
Any of those processed fats and oils may be used. In addition, the melting point of the fat is not particularly limited, and may be a liquid fat or a solid fat.

It is also possible to add, for example, fruit juice powder, yogurt powder or the like in order to give the flavor a variation. In order to obtain a better texture, food emulsifiers such as fatty acid monoglycerides, sorbitan fatty acid esters, fatty acid esters of sucrose, lecithin, egg yolk and the like may be added.

In the present invention, the mixing ratio of the above-mentioned saccharides, vegetable foods and fats and oils is preferably 30 to 70% by weight of saccharides, 30 to 70% by weight of vegetable foods and 3 to 20% by weight of fats and oils.

In the above, if the saccharide content is less than 30% by weight, there is a problem that the binding property and viscosity of the dough are lacking, which causes troubles in the spreading process and further lowers the preservability of the product. If it exceeds, there is a problem that the viscosity and sweetness of the dough are too strong and the flavor of the product is impaired.

On the other hand, if the amount of vegetable food is less than 30% by weight, it is difficult to obtain a chewy texture.
If it exceeds 70% by weight, there is a problem that the binding property of the fabric is hindered.

Further, if the amount of the fat or oil is less than 3% by weight, the viscoelasticity of the dough is lacking. If the amount of the fat or oil exceeds 20% by weight, it is difficult to take in the expected amount of protein, and there is a problem that the aftertaste is hindered.

The semi-solid candy of the present invention can be produced by the following method using the above-mentioned raw materials. That is, first, sugar containing syrup or reduced syrup is heated and boiled down to prepare a sugar base. The final boiling temperature at this time is 80 to 110 ° C, most preferably 92 ° C.
It should be around ° C. If the boiling temperature is lower than 80 ° C., it is too soft and loses shape retention, and if it exceeds 110 ° C., it becomes hard like a hard candy.

Next, the saccharides thus boiled are mixed with other raw materials such as the above-mentioned vegetable foods, oils and fats in a heated state.
Mixing can be performed by mixing for about 5 minutes using, for example, a horizontal mixer. In addition, the said fats and oils may be added in the process of the said sugar base preparation.

The thus obtained dough is put into a hopper kept at about 120 ° C., rolled while maintaining the dough temperature, and the spread dough is cut and formed by a cutter.
The semi-solid candy of the present invention can be obtained.

[0027]

Example 1 25 parts by weight of reduced starch saccharified product, 25 parts by weight of reduced maltose starch syrup, and 50 parts by weight of trehalose were heated to 92 ° C. in a kettle to prepare a sugar base. The prepared sugar base was put into the stirred mixer in a heated state, and mixed for 5 minutes to prepare a dough.

[0028]

[Table 1]

Next, the dough prepared as described above is
It was placed in a hopper maintained at 0 ° C., set on a rolling mill, and the stretched dough was cut with a guillotine cutter and formed into a rod shape. After that, it was subjected to a twist treatment while being soft, and left for about 2 hours to retain its shape.

The confectionery prepared as described above is used as a confectionary lover of each age group, ie, teenagers 2
Table 2 shows the results of a sensory test of the texture and dissolution of the mouth of six panelers (A, B), two in their twenties (C, D) and two in their 50s (E, F). .

For comparison, Table 3 shows the results of a sensory test conducted on a commercially available torsion bar made mainly of kinako and syrup as described above.

The evaluation of the texture was performed according to the following criteria. ○ ・ ・ ・ It is crisp without sticking to your teeth. Δ: Slightly sticky, slightly sticky. ×: Easy to touch teeth and strong.

The melting of the mouth was evaluated according to the following criteria. ○ ・ ・ ・ Less powdery and good melting in the mouth. △ ・ ・ ・ A little powdery. × ・ ・ ・ It is quite powdery and the ingredients fall off.

[0034]

[Table 2]

[0035]

[Table 3]

From the results in Tables 2 and 3, most of the panelists evaluated that the semi-solid candy of the present invention did not stick to the teeth and had good melting in the mouth. Powderiness remained.

[0037]

As described above, the semi-solid candy according to the present invention has a soft texture that is hard to stick to the teeth and has a good mouth-melting property without being tattered even when ingredients other than kinako are added. Therefore, it is possible to add a variety of foodstuffs, so that the flavor can be changed and the nutrients can be made rich, so that it is possible to provide a semi-solid candy that is favored by a wide range of age groups. .

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[Procedure amendment]

[Submission date] March 5, 1998

[Procedure amendment 1]

[Document name to be amended] Statement

[Correction target item name] 0004

[Correction method] Change

[Correction contents]

[0004] In addition, the above-mentioned conventional semi-solid candy is easily adhered to teeth, and when food ingredients are added in addition to kinako,
Even if it is liked by people of a certain age group, it can not be added with a variety of ingredients because it can not be tattered and has a soft texture, and it can not change the flavor and nutrients However, it did not satisfy people of a wide range of ages and people of various tastes .

Claims (8)

[Claims] 1. A semi-finished product comprising sugar containing syrup or reduced syrup, vegetable food material containing powder, granules or puffed product prepared from cereals, beans or seeds, and fat and oil. Solid candy. 2. The semi-solid candy according to claim 1, comprising 30 to 70% by weight of the saccharide, 30 to 70% by weight of the vegetable food material, and 3 to 20% by weight of the fat or oil. 3. The semi-solid candy according to claim 1, wherein the saccharide contains reduced starch syrup. 4. The vegetable-based ingredients are: kinako, roasted roast, rye, granola, corn flakes, puffed rice, soy flakes, cocoa powder, sesame, roasted almond,
The semi-solid candy according to any one of claims 1 to 3, comprising one or more selected from walnuts, macadamia nuts, and peanuts. 5. A syrup containing syrup or reduced syrup is mixed with 80 sugars.
Heating to ~ 110 ° C, mixing a vegetable food material containing powder, granules or puffed product prepared from cereals, beans or seeds and fats and oils and shaping into a predetermined shape. A method for producing solid candy. 6. The method for producing a semi-solid candy according to claim 5, wherein the mixing ratio of the sugar is 30 to 70% by weight, the vegetable food ingredient is 30 to 70% by weight, and the fat or oil is 3 to 20% by weight. 7. The semi-solid candy according to claim 5, wherein a syrup containing reduced starch syrup is used as the saccharide. 8. The plant-based ingredients include:
1 selected from rye, granola, corn flakes, puffed rice, soy flakes, cocoa powder, sesame, roasted almonds, walnuts, macadamia nuts, peanuts
The method for producing a semi-solid candy according to any one of claims 5 to 7, wherein a seed or more is used.