JPS6154378B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to the production of candi containing alcoholic beverages, and more specifically, a novel method for producing candi containing alcoholic spirit in a high concentration and having excellent shape retention and taste. Regarding.

Traditionally, sweets containing alcoholic beverages, such as whiskey bonbons, have been sold on the market that are simply coated with a liquid alcoholic beverage-containing material, but such candies do not allow the coating to be damaged even slightly. Since alcoholic beverages are in liquid form,
This has the serious drawback that it immediately leaks outside and causes various damage. In order to solve this drawback, the present inventor has previously invented a method for producing candy using alcohol-containing powder.

However, the above method still has the following drawbacks. In other words, when kneading alcohol-containing spirit powder into a boiled liquid whose main ingredients are sugar and starch syrup, (a) If the boiling is weak (contains a lot of water), the boiled liquid maintains its fluidity even at a low temperature, making the kneading process easy. However, the resulting product has poor shape retention, and when stored for a long period of time, softens or becomes coarsely crystallized due to moisture absorption and saccharification, resulting in significantly poor taste durability. In addition, adhesion to wrapping paper also occurs. On the other hand, if the boiling is too strong, it is difficult for the boiled liquid to maintain its fluidity, making it difficult to mix and add alcohol-containing spirit powder evenly and in large quantities. The taste is not good in general, such as having a bad texture in the mouth. (It is best to knead while the temperature of the boiling liquid is still high, but if you do so, the alcohol content in the spirit-containing powder will volatilize.) In this way, the degree of boiling, the amount of spirit-containing powder added, Because conditions such as the temperature of the boiling liquid at the time of addition are involved, it is extremely difficult to produce Kyan Dayi that has excellent shape retention, texture such as melt-in-the-mouth, and storage stability, but also contains a high content of alcoholic spirit. .

(b) In addition, although alcohol-containing Kyandei must have a sweetness that matches the flavor of the target alcoholic beverage, it generally has a strong sweetness.
In other words, if you increase the amount of sugar in the blending ratio of sugar and starch syrup, the shape retention, melt-in-the-mouth, texture, etc. will improve, but the sweetness will be strong. The unavoidable drawback was that it was impossible to freely select a sweetness that matched the desired flavor due to the undesirable texture.

The present invention was made to solve these drawbacks, and as a result of focusing on the sugar solution mixed with alcohol-containing spirit powder and conducting extensive research on the composition, blending ratio, and water content of this sugar solution, It was learned that using starch syrup as a component as in the previous invention would not achieve the intended purpose, and it was found that it was necessary to further research on materials to replace starch syrup and their blending ratio. Taking into account the conventional technical common sense that it is unavoidable to use starch syrup in the production of Kyan Day, the present invention, in which the use of starch syrup is an essential requirement, is a method for producing Kyan Day. is also unique.

In the present invention, a specific sugar solution that does not use starch syrup is used, and its water content is also adjusted to a specific value, and powdered alcoholic beverages are added and kneaded to the thus obtained sugar solution (sugar boiled solution), and then the conventional method is used. This is a method for producing alcoholic beverage-containing candy, which is characterized by molding according to the following steps.

The sugar solution used in this method consists of sugar (90-30% by weight) and other sugars (10-70% by weight), and the latter sugars include glucose, xylose, fructose, galactose, maltose, and lactose. Select and use at least one of these. The water content of the sugar solution having such a composition is adjusted by heating or other suitable means so that the water content becomes 2 to 12%, preferably 7%.

After adjusting the sugar composition and water content in this way, alcohol-containing spirit powder is added and kneaded into the boiled sugar liquid, which is then molded using conventional methods to obtain candy.
As this alcohol-containing powder, those produced by dehydrating and drying an alcohol-containing aqueous solution using a powdered base material are widely used. Any alcohol-containing powder produced by this method can be used freely, but for example, alcohol-containing powder obtained by spray-drying a mixture obtained by mixing a water-soluble polysaccharide with an aqueous alcohol solution may be used. It is also suitable to use powder (see Japanese Patent Publication No. 53-33676). As the water-soluble polysaccharide, dextrin or a mixture thereof with gelatin is suitable. Furthermore, even better results can be obtained by adding fine sugar powder (or crystals) to the sugar boiling liquid before adding and mixing the powdered alcoholic beverage to the sugar boiling liquid.

To carry out the method according to the present invention, conventional methods for producing candy can be appropriately employed.
For example, an aqueous sugar solution having a predetermined sugar composition is boiled down to a moisture content of 2 to 12% in a vacuum pot or boiling machine,
This can be placed on a cooling plate and mixed with alcohol-containing powder, or the boiled liquid can be taken into a kneader and mixed with alcohol-containing powder while being stirred, and then shaped and cut to produce Canday products. It is. Furthermore, it is a matter of course that manufacturing processes different from those described above can be adopted depending on the desired Candy product.

The method of the present invention has the following remarkable effects. That is, a) It is possible to contain a high content of alcoholic spirit, and the volatilization loss of the alcoholic spirit during the kneading process is extremely small.

(b) The resulting candi containing alcohol has excellent shape retention without losing its shape, absorbing moisture, or softening due to saccharification during storage at high temperatures.

The intensity of sweetness can be freely selected under conditions that satisfy characteristics a and b, making it possible to produce alcohol-containing candied liquor with a moderate sweetness that matches the desired flavor.

d) The obtained candi containing alcohol has extremely good melting in the mouth (solubility), texture due to body structure, etc., and has excellent texture durability after long-term storage.

This method can be widely applied to drops, caramel, nuka, toffee, fat, fondant, marshmallow, peanut pritter, hard candy, bonbon and other candy and their decorations.

The present invention will be described in detail below with reference to Examples.

Example 1 8 kg of brandy (43% alcohol), 7 kg of dextrin, 0.15 kg of citric acid, and orange flavor
Add and dissolve 0.01Kg and bring this to the chamber temperature of 78
It was spray-dried at ℃ to obtain 10 kg of brandy powder with an alcohol content of 32%.

On the other hand, 5.5 kg of sugar, 4.5 kg of glucose, and 0.1 kg of shortening were dissolved by adding water, and then boiled down to a temperature of 134°C to adjust the water content to 6.0%.

Put this boiled liquid into a kneading machine with a jacket,
After cooling the temperature to about 110℃, add 0.2Kg of finely ground sugar and mix, then further reduce the temperature to 90℃.
After the mixture was cooled to a temperature of 100 kg, 10 kg of the brandy powder prepared above was gradually added with stirring, thoroughly mixed, taken out, and appropriately cut and molded to obtain about 20 kg of brandy products.

The kyandei obtained in this way contains about 15% alcohol and is a hard solid with a brandy cocktail flavor, and can be said to be a type of solid cocktail (solid liquor). The structure of Kyandei is made up of very fine crystals, and it has a good melt-in-the-mouth texture and texture on the tongue. This is completely different from traditional whiskey bonbons, in which the liquid liquor is wrapped in sugar crystals or candy dough, and the liquid does not leak out even if broken, making it convenient to handle and retaining the flavor of the liquor. Because the sake is evenly dispersed, the flavor of sake will dissolve evenly in your mouth no matter where you eat it. Although the obtained candi was stored under heating conditions of 38° C., no changes in its condition such as deformation or adhesion to wrapping paper were observed.

Example 2 The brandy cocktail candy obtained according to Example 1 is placed in a rotary kettle. With this Kyan Day in the center, this is made of cocoa butter with a temperature of 30%.
Spray the Chiyocolate fabric at ℃ and dry with cold air to form a film. After reaching the desired size, a glazing operation was carried out using a sieve to obtain a brandy cocktail candy coated with tyokolate.

Example 3 A mixed solution was prepared by adding and dissolving 42 kg of a 4:1 mixture of dextrin and gelatin to 50 kg of whiskey (43% alcohol) and spray-drying it at a chamber temperature of 75°C, resulting in whiskey powder with an alcohol content of 31%.
Gained 60Kg.

Separately 6 kg of sugar, 1 g of glucose and maltose:
Dissolve 4 kg of the mixture in step 1 in an appropriate amount of water and boil it down in a vertical, shugar, or kutuka until the moisture content is 10%.

Transfer the boiled sugar liquid obtained in this way to a kneading machine, gradually add 8 kg of the previously obtained whiskey powder while stirring and mix well, cool and mold to make a whiskey candy with an alcohol content of approximately 13%. Gained 18Kg.

When chewed in the mouth, the resulting whiskey canday has a chewing gum-like elasticity and texture.
It can be said to be an edible chewing gum with a moderately sweet whiskey flavor. The obtained whiskey canday was stored at room temperature, but there was no change in its shape retention or other condition even after 6 months.

Example 4 20 kg of dextrin was mixed and dissolved in a solution consisting of 20 kg of red wine, 10 kg of 95% alcohol, 0.2 kg of citric acid, 0.1 kg of wine flavor, and 0.001 kg of red pigment, and spray-dried at a chamber temperature of 76°C to reduce the alcohol content to 32
Obtained 30Kg of % wine powder.

On the other hand, 45 kg of sugar and 10 kg of glucose were added to water and boiled down while stirring. During this time, 9 kg of raisins were added and further boiled down to adjust the water content to 3% to obtain a boiled liquid. Transfer this to a cooling plate, first knead 0.5 kg of finely ground sugar, then gradually add 30 kg of the wine powder obtained earlier and knead it. Cut this into appropriate sizes with a hand cutter to make candy. About 90Kg of product was obtained.

The obtained Kyan Dei product is a toffee-type Kyan Dei product containing raisins based on wine, and at the same time it is a solid type of sweet wine, and can be said to be a new type of confectionery that is delicious and has high nutritional value.

Claims (1)

[Scope of Claims] 1. 90 to 30% sugar (by weight), and glucose,
An aqueous sugar solution having a carbohydrate composition consisting of 10 to 70% (by weight) of at least one type of saccharide selected from the group consisting of xylose, fructose, galactose, maltose, and lactose is prepared, and this is boiled down to reduce the water content to 2 to 70% (by weight). An alcoholic beverage-containing product characterized by preparing a sugar boiling liquid adjusted to 12%, separately producing a powdered alcoholic beverage using a base material for powdering the alcoholic beverage, adding this to the sugar boiling liquid, kneading, and molding. How to make Kyan Day. 2. After adding and mixing fine sugar to the boiled sugar liquid,
The method according to claim 1, characterized in that powdered alcoholic beverages are added and kneaded. 3. The method according to claim 1, wherein the powdered base material is mainly composed of dextrin or dextrin and gelatin.