JP2016123328A - Layered candy - Google Patents

Abstract

To provide a candy confectionery having a new texture and having a crispy texture.
The present invention provides a layered candy, wherein the candy layer is a layered candy laminated via granular food, and a gap is formed between the adjacent candy layers.
[Selection] Figure 1

Description

The present invention relates to a layered candy in which candy layers are laminated, and a method for producing the layered candy.

  Candy confectionery is classified into hard candy and soft candy. Hard candy has a hard texture and can be enjoyed by licking and eating. On the other hand, soft candy has a soft texture and can be enjoyed with its flavor by licking or chewing.

  By the way, in recent years, even products made mainly of hard candy have been developed so that they can be chewed and eaten.

  For example, in Patent Document 1, a baked confectionery mainly composed of wheat flour or rice such as biscuits or rice crackers is made into a powder, and while stirring this, a shortening is made little by little to make a center, and then sugar and corn syrup are mixed. Then, mix the oil and fat a little and cool it down to make a bowl, divide this bowl into two equal parts, mix one of the bowls with a pulling machine and draw it into a sheet. Wrap it on the sheet-like bag placed on top, wrap and wrap it up several times, and then wrap and mold it with the other sheet-like husk divided in half. A method for producing candy is described. And it is described that such candy sweets have crunchiness and ease of chewing and can be eaten by chewing.

  Patent Document 2 discloses a candy that is easy to chew by making a foldable layer on a heat-treated cocoon by uniformly mixing arare processed with wheat flour or rice starch into a paste consisting of fat, sugar, and dairy products. The manufacturing method is described.

On the other hand, candy confectionery is also known in which a light texture is imparted by adding air to the candy dough.
For example, Non-Patent Document 1 describes a scissors having a shape in which cylindrical air tubes manufactured by extending a scissors overlap each other.
Non-Patent Document 2 describes a candy having a minute hole, and describes that it is possible to enjoy a light texture that is contained in the mouth and dances lightly in the mouth.

JP 54-154562 A JP 52-47951 A

“Iidaya Homepage”, [online], [Searched on December 19, 2014], Internet <URL: http: //www.iidaya.com/make/make.html> “Sendai Store.com Homepage Shimobashira”, [online], [Searched on December 19, 2014], Internet <http://www.sendaimeiten.com/maker/tamazawa/A57-121.html>

  Although the candy confectionery described in Patent Document 1 or 2 can be chewed and eaten, the texture still does not go out of the so-called crunchy texture of hard candy.

  On the other hand, the candy confectionery described in Non-Patent Document 1 or 2 can enjoy a soft mouthfeel, and is completely different from the texture of conventional hard candy.

In such a background, development of a candy confectionery having a unique texture that has never been seen has been desired.
Then, this invention makes it a subject to provide the candy confectionery which has a novel and unique food texture.
More specifically, an object is to provide a candy confectionery having a crispy texture.
Moreover, this invention makes it a subject to provide the technique which manufactures such a candy confectionery efficiently.

This invention which solves the said subject is a layered candy by which the candy layer was laminated | stacked through the granular food, Comprising: The space | gap is formed between the said candy layers adjacent.
The layered candy of such a form has a very unique texture that is unprecedented and crisp due to the formation of voids between adjacent candy layers.

In a preferred embodiment of the present invention, the granular food is 3.5 mesh pass and 50 mesh on.
By setting the size of the granular food within this range, it is possible to form a sufficient gap between adjacent candy layers. Thereby, the said unique food texture becomes more remarkable.

In a preferred embodiment of the present invention, the layered candy has five or more candy layers.
By setting it as such a form, the said unique food texture becomes more remarkable.

In a preferred embodiment of the present invention, the candy layer includes a thickener.
By setting it as such a form, the candy layer is prevented from being broken or cracked, and the uniformity of the candy layer is increased.

In a preferred embodiment of the present invention, the granular food product is porous.
By setting it as such a form, in addition to the crispy texture, the crispy texture can also be enjoyed.

In a preferred embodiment of the present invention, the granular food product is selected from granulated sugar, salad, nuts, biscuits, and cookies.
By setting it as such a form, the crispy texture can be felt notably.

In a preferred embodiment of the present invention, the ratio of the total mass of the candy layer to the total mass of the granular food is 8: 1 to 2: 1.
By setting it as such a form, the balance of the crispy texture and the texture of a granular food becomes exquisite.

The production method of the present invention is a method for producing the layered candy described above, and is characterized by sequentially performing the following steps.
(I) A step of encapsulating a mixture of granular foods and fats with a candy dough to obtain an inclusion (ii) a step of stretching the inclusion at a low temperature (iii) a step of folding the stretched inclusion By stretching at a low temperature, voids can be formed between the candy layers of the layered candy to be produced.

In a preferred form of the invention, the candy dough contains a thickener.
By adding a thickener to the candy dough, it can be stretched uniformly while preventing the candy dough from being torn or cracked, and it is possible to sufficiently form voids between the candy layers of the layered candy produced Become.

In a preferred embodiment of the present invention, the steps (ii) and (iii) are repeated.
By the repetition, the layered candy is laminated, and the unique texture becomes remarkable.

In a preferred form of the invention, the thickener is pullulan.
By using pullulan, the candy dough can be stretched to give stretch, and the candy dough can be efficiently stretched while effectively preventing tearing and cracking. As a result, voids can be efficiently formed between the candy layers in the stretching step.

In a preferred embodiment of the present invention, the content of the thickening agent is 0.01 to 3.0% by mass with respect to the candy dough.
By including a thickener in the range, tearing and cracking of the layered candy can be effectively prevented.

In a preferred embodiment of the present invention, the granular food is 3.5 mesh pass and 50 mesh on.
By setting the size of the granular food within this range, it is possible to form a sufficient gap between adjacent candy layers while ensuring the workability of stretching the inclusion.

In a preferred embodiment of the present invention, the mass ratio of the granular food / fat mixture to the candy dough is 1: 2 to 1: 4.
By setting the ratio of the mixture to the candy dough within this range, it is possible to form a sufficient gap between adjacent candy layers while ensuring the workability of manufacturing and stretching the inclusion.

In a preferred embodiment of the present invention, the granular food product is porous. By setting it as such a form, since at least one part of fats and oils is hold | maintained at a granular foodstuff, the handleability of a mixture improves and it becomes easy to enclose a mixture in the process of said (i).
Moreover, during the steps (ii) and (iii), fats and oils can be effectively adsorbed on the surface of the granular food, and sufficient gaps can be formed between adjacent candy layers.

  According to the present invention, a candy confectionery having a crispy and unique texture is provided. Such a texture is an unprecedented and extremely unique texture that gives an exquisite exhilarating feeling that cannot be said at all, and provides new taste and, in turn, commercial value in the field of candy confectionery.

It is a perspective view which shows embodiment of the layered candy of this invention. It is process drawing which shows embodiment of the manufacturing method of the layered candy of this invention. It is a cross-sectional photograph of the layered candy of Examples 1-3 and Comparative Example 1. It is a photograph which shows the state by which the candy dough was torn or cracked by extending | stretching. (A) is a cross-sectional photograph in a state where the candy is torn, and (B) is a side photograph in a state in which the candy is broken.

  Hereinafter, the layered candy of this invention and embodiment of the manufacturing method are described.

The structure of the layered candy of the present invention will be described with reference to FIG.
The layered candy of the present invention has, for example, a cubic shape or a rectangular parallelepiped shape whose one side is 15 to 20 mm. In addition, the said shape is an example to the last, Comprising: A shape and a magnitude | size are not limited.
The layered candy 1 of the present invention includes a candy layer 2 and a granular food 3.

As the candy layer 2, a general hard candy can be used without particular limitation. The moisture value of the candy layer 2 can be set to about 2 to 5% by mass as in the case of general hard candy.
As sugars used in the candy layer, sugars such as sugar, starch syrup, fructose, glucose and maltose, and sugar alcohols such as reduced maltose starch syrup and reduced palatinose can be used. In the present invention, it is particularly preferable to mainly use sugar and starch syrup. That is, the saccharide used in the candy layer is preferably 50% by mass or more, more preferably 70% by mass or more, and particularly preferably 90% by mass or more with sugar and / or starch syrup. Among them, the mass ratio of sugar and syrup is preferably 1: 2 to 2: 1, more preferably 1: 1.5 to 1.5 to 1.
In addition, various raw materials can be used for the candy dough in order to impart a desired flavor.

  As the granular food 3, a confectionery raw material can be used without particular limitation. For example, sugar confectionery such as granulated sugar, salame, candy, and ramune; nuts; baked confectionery such as biscuits, cookies, and cakes;

  The shape of the granular food 3 may be a set of grains, and individual grains may be arbitrarily selected, such as a spherical shape, a cubic shape, or a random shape such as a pulverized product.

  The granular food 3 may be porous or non-porous. Preferred examples of the porous granular food include biscuits, cookies, cakes and the like. By using a porous granular food, a light texture as a whole can be remarkably felt due to a synergistic effect with the gap G described later. Preferred examples of the non-porous granular food include granulated sugar, flounder, candy and the like.

The granular food 3 is preferably 50 mesh on (50 mesh opening is 0.3 mm), more preferably 30 mesh on (30 mesh opening is 0.6 mm), and particularly preferably 20 mesh on. Mesh on (20 mesh opening is 0.85 mm), particularly preferably 16 mesh on (16 mesh opening is 1.18 mm), particularly preferably 10 mesh on (10 mesh opening is Those having a size of 1.70 mm) are preferably used. The particle size distribution is not particularly limited, and the particle size of the granular food may vary.
By using a larger granular food, the gap G formed between the candy layers, which will be described later, can be formed larger, and the texture of the granular food itself is also remarkable, so a particularly unique texture is obtained. It is done.
However, as a standard of the upper limit value of the particle size of the granular food 3, 10 mm can be a standard from the viewpoint of being able to eat with a bite. Moreover, as a standard of the upper limit of the particle size of the granular food 3, from the viewpoint of obtaining a texture integrated with the candy layer, a 3.5 mesh pass (3.5 mesh opening is 5.66 mm) is preferable. Be mentioned

In the layered candy 1, the candy layer 2 is laminated via the granular food 3. And the space | gap G is formed in the circumference | surroundings of the grain of this granular food 3, ie, between the adjacent candy layers 2 and 2. As shown in FIG. Thus, it is important for the novel food texture of the layered candy 1 of the present invention that the granular food 3 exists between the adjacent candy layers 2 and 2 and the gap G is formed. That is, these structures greatly contribute to the crispy texture when the layered candy 1 is chewed. In particular, the gap G greatly contributes to a light refreshing texture.
In the layered candy 1, a large number of gaps G are formed around the granular food 3 between the adjacent candy layers 2 and 2 through the granular food 3. The layered candy 1 of the present embodiment has a structure in which the four structures are overlapped. That is, in this case, five candy layers 2 are included.

  Although the magnitude | size of the space | gap G is not restrict | limited in particular, It is preferable that both distance when the cross section of an adjacent candy layer is observed is about 0.1-3.0 mm. Note that the size of the gap G may vary in one product.

  Further, the candy layer 2 may be contained in a plurality of layers in the layered candy 1, but is preferably 5 layers or more, more preferably 9 layers or more, particularly preferably 17 layers or more. The upper limit is not particularly limited, but about 33 layers can be used as a guide. Thereby, the space | gap G is formed between each of the adjacent candy layers, and the crispy texture when chewing the layered candy 1 becomes remarkable.

  Moreover, although the said candy layer may be laminated | stacked substantially parallel, you may laminate | stack at random. For example, when the granular food 3 having a variation in size is used, the gap G having various sizes can be formed.

Moreover, it is preferable that fats and oils adhere to the surface of each candy layer 2. According to the estimations of the present inventors, it is possible to prevent the adhering candy layers 2 and 2 from adhering by attaching fats and oils to the surface of the candy layer 2.
Moreover, it is thought that it is preferable that fats and oils have adhered also to the granular food 3 surface. Here, when the granular food 3 is porous, it is considered preferable that oils and fats are also adhered in the pores. Thereby, it is guessed that the sense of unity of the texture of the candy layer 2 and the granular food 3 can be obtained.
The fats and oils used here are not particularly limited as long as they are liquid or solid fats and oils at room temperature and are edible, but are preferably fats and oils that are solid at room temperature.
Such a configuration also contributes to a crisp texture.

  The ratio of the total mass of the candy layer and the total mass of the granular food in the layered candy of the present invention is preferably 8: 1 to 2: 1, more preferably 6: 1 to 3: 1, particularly preferably 5: 1 to 4. : 1.

  The layered candy of embodiment of this invention mentioned above can be manufactured by passing through the following processes (i)-(iii).

Hereinafter, each step will be described with reference to FIG.
In step (i), a mixture of granular food and fats and oils is encapsulated with candy dough to obtain an encapsulated product.

  As the granular food used in the step (i), those described above can be used. In particular, it is preferable to use a porous food as the granular food. Examples of porous granular foods include baked confectionery such as biscuits, cookies, and cakes; By using a porous granular food, at least a part of the fats and oils is absorbed by the granular food, the handleability of the inclusion is improved, and the operability of the inclusion is improved. In addition, the handleability of the inclusions in stretching and folding in the steps (ii) and (iii) described later is improved, and a sufficient gap can be formed between adjacent candy layers.

  In addition, the shape of the granular food is not particularly limited as described above, but from the viewpoint of avoiding the granular food from breaking through the stretched candy layer as much as possible in the process described later, it is a shape that does not have a sharp convex portion. Is preferred.

Moreover, fats and oils can be used without a restriction | limiting especially as demonstrated in the layered candy of this invention.
In the production method of the present invention, fats and oils contribute to preventing adhesion of adjacent candy layers 2 and 2 in the stretching and folding of steps (ii) and (iii) described later, and impart fluidity to granular foods. Contribute to. Thereby, it becomes easy to form a space | gap between adjacent candy layers.

In the manufacturing method of this invention, the said fats and oils are heated to the temperature which has fluidity | liquidity, a granular food is mixed with fats and oils, and a mixture is obtained. The mixing may be performed using a stirring device that is usually used in the manufacture of confectionery.
The mass ratio of the granular food and fat / oil in the mixture is preferably 5: 1 to 1: 1, more preferably 4: 1 to 1.5: 1, and more preferably 3: 1 to 2: 1.

  The candy dough used in the production method of the present invention preferably contains a thickener. The thickener improves the stretchability of the candy dough and has an effect of imparting tension to the candy dough in the stretching step (ii) described later. Thereby, in the extending | stretching of process (ii), it becomes possible to prevent a candy dough from being torn or cracked and to form a uniform structure.

  As the thickener, a thickening polysaccharide can be preferably used. As the thickening polysaccharide, pectin, pullulan, gum arabic and the like are preferably used, and pullulan is preferably used among them. This is because pullulan is particularly excellent in the effect of improving the stretchability of the candy dough and imparting tension to the candy dough. By imparting tension to the candy dough, sagging of the candy dough can be suppressed in the stretching in the step (ii), so that voids can be efficiently formed between the candy layers.

  The content of the thickener in the candy dough is preferably 0.01% by mass or more, more preferably 0.05% by mass or more. By setting the content of the thickener in such a range, sufficient tension can be imparted to the candy dough, and the candy can be stretched without cracking or breaking. The upper limit of the thickener content in the candy can be appropriately determined in consideration of handleability, but when using thickening polysaccharides such as pectin, pullulan, gum arabic, the upper limit is Preferably it is 3.0 mass%, More preferably, it is 1.0 mass%. This is because adding too much thickening polysaccharide may cause browning, scorching and the like.

  The candy dough is configured in the same manner as a normal hard candy dough.

  In the step (i), the inclusion is obtained by encapsulating the mixture of the granular food and the fats and oils with the candy dough. Examples of the encapsulating method include a method in which the candy dough is stretched into, for example, a substantially square sheet shape, and then the mixture is placed on the approximate center of the sheet-like candy dough, and the mixture is wrapped in a candy dough in a cylindrical shape. However, the method of wrapping is not limited, and any form may be used as long as the mixture is included in the candy dough.

  The mass ratio of the mixture of granular foods and fats and fats in the inclusions to the candy dough is preferably 1: 2 to 1: 4, more preferably 1: 2.5 to 1: 3.5. By setting it as such mass ratio, a mixture can be completely included in candy dough, and it becomes easy to shape | mold the intended layered candy by process (ii) (iii) mentioned later.

In the subsequent step (ii), the obtained inclusion is stretched at a low temperature. One stretching is preferably performed in one direction (uniaxial stretching) from the viewpoint of forming voids between adjacent candy layers. However, each stretching can be performed in any direction as long as it is parallel to the candy layer. Moreover, it is preferable to perform 1 time of extending | stretching so that it may become about 150-300% about length in a extending axis direction, Preferably it is about 180-220%. For example, if it is an inclusion which was obtained by wrapping the mixture in a cylindrical shape with a candy dough obtained in step (i), it can be stretched in the axial direction of the cylinder at the above stretching ratio.
The stretching is preferably performed by pulling the inclusion. Thereby, the space | gap G is fully formed between candy layers. Examples of the method of pulling the inclusion include a method of gripping both ends of the inclusion and pulling it on both sides, and a method of pulling the other end in a state where one end is fixed or semi-fixed.

In this step, “low temperature” means the lowest temperature zone in which the candy dough is not broken (not broken) during stretching.
In other words, the low temperature in the present invention means that the temperature is relatively lower than the temperature at which a conventional candy dough of the same type is stretch-molded.
Thus, by extending | stretching at low temperature, when forming the candy layer laminated | stacked via the granular food, sufficient space | gap can be formed between adjacent candy layers. On the other hand, when stretching is performed at a relatively high temperature used for stretching conventional candy dough of the same type, voids are not sufficiently formed.
It is to be noted that, in technical common sense, in the stretch molding of the koji, if the kneading is performed at a low temperature, the koji may be broken.

The low temperature is preferably in the range of 50 to 70 ° C, more preferably 50 to 65 ° C, and particularly preferably 50 to 60 ° C.
It also contains sugar and starch syrup in a mass ratio of 1: 2 to 2: 1, preferably 1: 1.5 to 1.5 to 1, and is mainly composed of these sugars (ie, the sum of sugar and starch syrup). However, it accounts for 50% by mass or more, preferably 70% by mass or more, and more preferably 90% by mass or more of saccharides.) In the case of candy dough, it is particularly preferably 50 to 60 ° C.
In addition, the conventional molding temperature of such candy dough is set to 70 to 90 ° C. (for example, Japanese Unexamined Patent Application Publication Nos. 2014-222080, 2012-239431, and 11-308966). .

  In the step (ii), the thickener preferably used has an action of imparting tension to the candy dough, thereby preventing the candy dough from being broken or cracked and forming a uniform structure. Specifically, sagging of the candy dough is suppressed by increasing the stretchability of the candy dough due to the action of the thickener. By suppressing the sagging of the candy dough, it becomes possible to efficiently form voids between the candy layers. This also leads to the prevention of tearing and cracking of the candy dough even when the candy dough is stretched at a low temperature, thereby forming a uniform structure. And as above-mentioned, extending | stretching at low temperature contributes to forming a space | gap efficiently between candy layers.

Moreover, in step (ii), the fats and oils are assumed to play the following roles.
First, the fluidity of the granular food is improved, and the granular food is dispersed between the candy layers formed during the process. During this time, air is taken in from the outside to the part where the granular food and oil / fat do not exist between the candy layers, and a void is formed. At this time, the presence of fats and oils on the surface of the candy layer can suppress adhesion between adjacent candy layers, and can form voids.
In addition, when porous food is used as granular food, it is considered that at least a part of the fats and oils is taken into the granular food, so that the granular food is crunchy in the product and the mellow texture is improved. Have

In the subsequent step (iii), the stretched inclusion is folded. That is, the cylindrical inclusion can be folded into two at the approximate center in the axial direction. In this step, it is not necessarily required to be folded in half, and can be folded in three or may be folded in a rounded manner. For example, a complicated candy layer can also be made by folding in a round shape.
Although the temperature at the time of folding will not be restrict | limited especially if the said operation can be performed without producing the tear and a crack of a candy, For example, it can carry out by hold | maintaining the same temperature as process (ii).

In the production method of the present invention, it is preferable to repeat step (ii) and step (iii). For example, the steps (ii) and (iii) are repeated 3 times or more, preferably 4 times or more, more preferably 5 times or more. The greater the number of repetitions, the greater the number of layers. For example, in the case of folding in two in step (iii), the number of layers (Y) and the number of repetitions (X) have the following relationship.
Y = 2 ^X +1 (where X is 1 or more)

  By the way, after the step (iii), before the next step (ii), an operation for adjusting the outer shape into an arbitrary shape such as a cylindrical shape or a rectangular parallelepiped shape may be added so as to be easily stretched.

After performing the process (ii) and the process (iii) a desired number of times, the film may be finally stretched and formed into a rod shape, for example. Finally, by stretching, a gap between the candy layers can be formed.
The resulting molding can be cut to the desired size before it is completely solidified by cooling. For example, the obtained rod-shaped molded product can be cut into bite sizes (10 to 30 mm).

  The layered candy cut to the final size is cooled and solidified completely.

  The layered candy manufactured by such a manufacturing method has the structure of the layered candy of the present invention described above, and has a crispy and unprecedented unique texture. According to the production method of the present invention, such a layered candy can be industrially produced.

  In addition, although the form which contains a thickener in candy dough was demonstrated here, the layered candy of this invention can also be manufactured without containing a thickener in candy dough. In this case, what is necessary is just to make the extending | stretching rate in an extending process relatively smaller than the time of containing a thickener. As a guideline, 130 to 180%, preferably about 150% or less is preferable from the viewpoint of suppressing tearing and cracking.

<Test Example 1> Examination of Size of Granular Food The layered candy (milk taste) of Examples 1 to 3 and Comparative Example 1 was manufactured by the method shown below.

(1) Manufacture of candy dough The raw materials shown in Table 1 were mixed, and boiled under reduced pressure (-80 kPa) until the water value reached 3.0% by mass to produce candy dough. In the table, the blending amount is shown in parts by mass.

(2) Manufacture of layered candy Layered candy was manufactured using the raw material shown in Table 2. In the table, the blending amount is shown in parts by mass.
In Table 2, those of various sizes shown in Table 3 were used as biscuits ground products. In the table, the mesh openings corresponding to the mesh size are as follows.
50 mesh 0.3mm
16 mesh 1.18mm
10 mesh 1.70mm
3.5 mesh 5.66mm

First, the candy dough produced in (1) was heated to about 80 ° C. and stretched to a sheet shape of about 12 cm square. On top of this, a mixture of granular food and oil heated to about 60 ° C. was placed, and the mixture was wrapped in candy dough so as to form a cylindrical shape having a diameter of about 2 cm * length of 12 cm to obtain an inclusion.
While adjusting the obtained inclusions so that the product temperature of the candy dough does not drop sharply to be 50 ° C. to 60 ° C., the both ends of the cylindrical shape are gripped and doubled (stretching rate 200%). The film was stretched to a length (diameter: about 2 cm * length: 24 cm). Subsequently, the stretched candy was folded in half (diameter approximately 4 cm * length 12 cm) and stretched again twice (diameter approximately 2 cm * length 24 cm).
The stretching and folding process was repeated once more.
Further, the stretched plate-shaped candy was folded in half, and finally stretched to form a plate shape of 2 cm wide × 2 cm high × 24 cm long.
The stretching process described above was performed while adjusting the product temperature of the candy dough to be in the range of 50 ° C to 60 ° C.

The photograph of the cross section of the manufactured layered candy is shown in FIG. Table 4 shows the results of evaluating the texture of each layered candy according to the following criteria by a specialized panelist.
<Standard>
◎: Very crispy texture 〇: Crispy texture x: Crisp texture

As shown in FIG. 3, in the layered candy of Examples 1 to 3, the candy layer was laminated via the granular food, and voids were observed between the adjacent candy layers. In addition, nine candy layers were included. Although the gaps vary, a large number of gaps of about 0.1 to 3 mm are formed as the width between adjacent candy layers. In particular, in the layered candy of Examples 1 and 2, many voids having a size of about 1 to 3 mm were observed. From this, it was found that the larger the size of the granular food, the more gaps are formed between the adjacent candy layers.
On the other hand, in the layered candy of Comparative Example 1, the candy layer was laminated via the granular food, but no gap was observed between the adjacent candy layers.
Moreover, as shown in Table 4, the layered candy of Examples 1 to 3 had a light texture that was crispy. In particular, the layered candy of Examples 1 and 2 was remarkably light in texture. On the other hand, the layered candy of Comparative Example 1 had a crunchy texture. From this, it turned out that the space | gap between candy layers has contributed greatly to the light crispy texture.
From the above results, the presence of voids between the candy layers is important for a light and crunchy texture, the size of the granular food is set to 3.5 mesh pass and 50 mesh on, especially 16 mesh on, It was found that the gap can be efficiently formed by setting the mesh to 10 mesh on.

<Test example 2> Examination of the kind of granular food The layered candy of Examples 4-7 was manufactured by the method shown below.

(1) Manufacture of candy dough The raw materials shown in Table 5 were mixed and boiled under reduced pressure (-80 kPa) until the water content reached 3.0% by mass to produce candy dough. In the table, the blending amount is shown in parts by mass.

(2) Production of layered candy A layered candy was produced by the same method as described in Test Example 1 using the raw materials shown in Table 6. In Table 6, the granular foods having various sizes shown in Table 7 were used. In the table, the openings corresponding to the mesh size are as described in Test Example 1. Moreover, about the puff and the grain, since the particle size distribution is sharp, the major axis of 10 or more grains was measured, and the average value thereof was obtained. In Table 6, the blending amount is shown in parts by mass.

About each layered candy, the handleability at the time of manufacture was evaluated. In addition, the texture was evaluated according to the following criteria by a specialized panelist. The results are shown in Table 8.
<Standard>
◎: Very crispy texture 〇: Crispy texture x: Crisp texture

As for the layered candy of Examples 4-7, all the candy layers were laminated | stacked through the granular foodstuff, and the space | gap was observed between the adjacent candy layers. Moreover, as shown in Table 8, all of the layered candy of Examples 4 to 7 had a light texture that was crispy. Thus, regardless of properties such as porosity and non-porosity, it is possible to produce a layered candy having a unique texture with a sufficient space between adjacent candy layers using various granular foods. understood.
On the other hand, as shown in Table 8, it was found that by using a porous granular food, the workability of inclusion of the mixture of the granular food and the fat is improved.

<Test Example 3> Examination of types of thickeners Layered candy of Examples 8 to 19 was produced by the method shown below. As a control, a layered candy was produced by the same method using a candy dough containing no thickener. Moreover, as Example 20, a layered candy was produced using a candy dough that did not contain a thickener and changing the stretching rate.

(1) Manufacture of candy dough The raw materials shown in Tables 9 to 12 are mixed and boiled under reduced pressure (−80 kPa) until the water content becomes 3.0% by mass, and the candy becomes the raw material for the layered candy of Examples 8 to 19 A dough was produced. Moreover, the candy dough which does not contain a thickener as a control and the raw material of the layered candy of Example 20 was manufactured. The compounding quantity of each raw material in Tables 9-12 is shown by a mass part.

(2) Manufacture of layered candy Layered candy (Examples 8-19, control) was manufactured by the same method as demonstrated in Test Example 1 using the raw material shown in Table 13. Moreover, the layered candy of Example 20 was manufactured by using the candy dough which does not contain a thickener and making the extending | stretching rate in extending | stretching 1.5 time (150%).

  In the production process of each layered candy, the occurrence of cracking (breaking) during stretching and the ease of stretching were evaluated. The results are shown in Tables 14-17.

As shown in Tables 14 to 17, it was found that the candy can be molded without cracking by adding the thickening polysaccharide to the candy dough. In addition, the produced layered candy has a sufficient gap between adjacent candy layers, and has a very crispy texture.
In particular, when pullulan was used, it was found that stretchability was imparted to the candy, handling was improved, and molding was possible in a short time.
On the other hand, in the control using a candy dough containing no thickener and stretched at a stretch rate of 200%, the candy was broken or cracked in the stretching process (see FIG. 4).
However, it was found that even when a candy dough containing no thickener was used, the candy could be molded without cracking by setting the stretch rate to 150% (Example 20). The layered candy produced by this method also has a gap between adjacent candy layers, and has a crispy texture. However, the size of the voids was smaller than that stretched at a stretch rate of 200%.
Moreover, it turned out that content of the thickening polysaccharide in a candy dough is 0.01-3.0 mass%. On the other hand, when the content of the thickening polysaccharide is increased, the moldability is improved, but it is also found that the problem of candy browning or scorching occurs.

  INDUSTRIAL APPLICABILITY The present invention is useful for providing a candy confectionery having a new texture and for industrially producing the candy confectionery.

1 Layered Candy 2 Candy Layer 3 Granular Food G Gap

Claims (15)

  A layered candy, wherein the candy layer is a layered candy laminated via granular food, and a gap is formed between the adjacent candy layers.   The layered candy according to claim 1, wherein the granular food is 3.5 mesh pass and 50 mesh on.   The layered candy according to claim 1, wherein the candy layer has five or more candy layers.   The said candy layer contains a thickener, The layered candy in any one of Claims 1-3 characterized by the above-mentioned.   The layered candy according to any one of claims 1 to 4, wherein the granular food is porous.   The layered candy according to any one of claims 1 to 5, wherein the granular food is selected from granulated sugar, salad, nuts, biscuits, and cookies.   The ratio of the total mass of the said candy layer and the total mass of the said granular food is 8: 1-2: 1, The layered candy in any one of Claims 1-6 characterized by the above-mentioned. The candy layer is a method for producing a layered candy laminated via granular food,
The manufacturing method of a layered candy characterized by passing through the process shown below in order.
(I) A step of encapsulating a mixture of granular food and fat with candy dough to obtain an inclusion (ii) a step of stretching the inclusion at a low temperature (iii) a step of folding the stretched inclusion   The method for producing a layered candy according to claim 8, wherein the candy dough contains a thickener.   10. The method for producing a layered candy according to claim 8 or 9, wherein the steps (ii) and (iii) are repeated.   The method for producing a layered candy according to claim 9 or 10, wherein the thickener is pullulan.   The method for producing a layered candy according to any one of claims 9 to 11, wherein the content of the thickening agent is 0.01 to 3.0 mass% with respect to the candy dough.   The method for producing a layered candy according to any one of claims 8 to 12, wherein the granular food is 3.5 mesh pass and 50 mesh on.   The method for producing a layered candy according to any one of claims 8 to 13, wherein a mass ratio of the mixture of the granular food and oil and fat and the candy dough is 1: 2 to 1: 4.   The method for producing a layered candy according to any one of claims 8 to 14, wherein the granular food is porous.