JPS60237947A - Preparation of porous candy - Google Patents

Abstract

PURPOSE:To prepare an easily crunchable porous giving pleasant feeling to the teeth, by adding an acidic substance, an oil or fat, etc. to a homogeneous mixture of molten sugar and starch syrup, and dispersing fine bubbles uniformly in the mixture. CONSTITUTION:A bicarbonate (e.g. sodium bicarbonate, calcium bicarbonate, etc.) and/or a carbonate (e.g. sodium carbonate, calcium carbonate, etc.) are mixed with an acidic substance (e.g. citric acid, malic acid, monobasic calcium phosphate, etc.), an edible oil or fat solid at normal temperature (e.g. margarine, cacao fat, etc.) and a sucrose fatty acid ester. The mixture is added to a homogeneous mixture of molten sugar and starch syrup, mixed, cooled, and if necessary, drawn repeatedly to disperse fine bubbles in the product.

Description

DETAILED DESCRIPTION OF THE INVENTION (Field of Industrial Application) The present invention relates to sweets, commonly known as candies. In particular, it relates to candy containing fine air bubbles that are homogeneously distributed.

・(Conventional technology) Many methods of producing foamy candy are known.

The typical manufacturing method is to use a combination of organic acid and bicarbonate in molten candy dough to form air bubbles, then tow the dough and cool it, and to tow the molten candy dough many times without using such foaming agents. The second method is to increase the bubble content. According to the former method, the obtained material tends to have an insufficient bubble distribution and unevenness, and when the latter method is used, it takes a long time to drag the vessel.

(Problems to be Solved by the Invention) To make the distribution of air bubbles homogeneous, eliminate unevenness, and shorten the manufacturing time for the obtained candy. Easy to chew,
I tried to get something with a good texture and succeeded.

(Means to solve the problem) The main ingredients are sugar and starch syrup. This homogeneous mixed system is heated to a temperature equal to or higher than the melting temperature of sugar, and a mixture of bicarbonate and/or carbonate, acidic substance, sucrose fatty acid ester, and fat or oil is mixed therein.

Examples of carbonates include calcium carbonate, sodium carbonate, magnesium carbonate, ammonium carbonate, and others, and these are used singly or in combination of two or more, and the amount used is approximately the total amount of sugar and starch syrup. (same below) 6% (same below) (same below) may be used.

Examples of the bicarbonate include sodium bicarbonate, calcium bicarbonate, magnesium bicarbonate, ammonium bicarbonate, and others, and the amount used may be 6% or less.

Examples of acidic substances include citric acid, malic acid and other organic acids in general, and some inorganic acids such as monobasic calcium phosphate,
monosodium phosphate and other similar substances,
The amount used may be 5% or less.

Use solid edible fats at room temperature. Margarine for that
Cocoa butter, beef tallow, tallow, etc. are used, and the amount used is 10%.
The following amount is sufficient.

Use sucrose fatty acid ester. The amount used may be 15% or less of the amount of oil or fat used.

The above are the constituent substances of this invention, to which the following steps are added.

Make a mixture of sugar and starch syrup and heat it to melt it. A mixture of bicarbonate, carbonate, acidic substance, fat, and sucrose fatty acid ester is added to the obtained melt and mixed.

When a homogeneous system is formed, the system is cooled and, if necessary, towed.

The obtained material is the desired foamy candy.

(effect) The oils and fats mixed in the obtained product do not melt at room temperature.

This is because a material that is solid at room temperature is used.

Fats and oils soften the sweetness of the harvest. The oil and fat are completely emulsified by sucrose fatty acid ester and have good dispersibility. The bubbles form extremely fine bubbles due to bicarbonate and acidic substances. The emulsified fats and oils contained greatly contribute to the homogeneous dispersion.

(Experiment example) Coconut hydrogenated fat mixture Sodium hydrogen carbonate] 8/l Glucono delta lactone 5 Fumaric acid 11 Coconut hydrogenated fat (melting point 30°C) 1.3 Total 1O
ω■ Sucrose fatty acid ester, sodium hydrogen carbonate, glucono delta lactone, and fumaric acid are mixed and added to hardened coconut oil, which has been made into a soft solid in advance, to form a mixed powder.

8- Add sugar 2001 and tap water 7001 to candy dough starch syrup (75% solids) 1880F and boil to about 1650R. The boiled product is cooled to the temperature shown below, and the solid fat mixture prepared above is added and mixed.

Experiment (n Effects of differences in temperature of candy dough Temperature of candy dough Condition 90'C No foam 100-) Resulting in foam candy L lO// 120// 〃 Experiment (II) Sucrose side Uj Acid Addition method of mixture of ester, fumaric acid, glucono delta lactone, and sodium bicarbonate, temperature of candy dough is 120℃ It's not a quality.

When added to day dough.

3) Solid fat (hardened coconut oil) and synopsis Becomes foamy.

Mix well and add to candy dough. Time.

Example 1 Granulated sugar 1400 parts, starch syrup (75% solids) 600 parts
1 part, and 400 parts of water were boiled down to 2000 parts.

The mixture was heated to 120°C, and 60 parts of the solid fat mixture shown below was added and mixed to form foam, which was then filled into a container.

The solid fat mixture is sucrose fatty acid ester)v (HLB9)
500 parts of sodium bicarbonate, 70 parts of toasted alum, and 80 parts of glucono delta-lactone were mixed together to form a soft solid shortening (melting point: 35°C).
In addition to 150 parts, it was mixed and powdered.

An easy-to-chew candy with extremely good air bubble dispersion and no oil or fat elution was obtained.

Example 2 1000 parts of starch syrup (75% solids), 300 parts of white sugar, and 400 parts of water were boiled down to 850 parts. Heat this thing to 110°C
Then, 150 parts of the following solid fat mixture was added and mixed, and the mixture was made foamy and filled into a container.

The solid fat mixture is sucrose fatty acid ester (HLB-7)3
00 parts, sodium hydrogen carbonate 1.12 parts, fumaric acid 57
31 parts of d-tartaric acid were mixed with 500 parts of shortening (melting point: 45°C), which had been previously made into a soft solid, and the mixture was powdered.

A foamy candy with good air bubble dispersion, easy to chew, and good texture was obtained.

patent applicant Sanei Chemical Industry Co., Ltd. 7-

Claims (1)

[Claims] A foamy candy characterized by adding a mixture of bicarbonate and/or carbonate, an acidic substance, a sucrose fatty acid ester, and an oil or fat solid at room temperature to a molten sugar and starch syrup mixture, and cooling the mixture. manufacturing method.