Candy chip and production method of candy chip

Abstract

To provide candy chips which hardly melt by moisture even when being used as a topping of confectionery so as to further retain the external appearance and the texture.SOLUTION: Candy chips which have small piece-like candy parts formed from a candy dough containing trehalose as the main raw material, and coating parts as solid or semisolid at 25°C, containing oil and fat or food having oil and fat as the raw material are such that: 45 mass% or more of the trehalose is contained in the candy part; and the coating part is formed of an amount of 8 mass% or more and 60 mass% or less when the mass of the candy part is 100 mass%.SELECTED DRAWING: Figure 1

Description

Technical Field

[0001] The present invention relates to a candy chip which is a coated small-piece candy.

Background Art

[0002] Candy is a confectionery made mainly from sugar, boiled with water syrup or the like as needed, then colored or the like as needed, and cooled and solidified. There is a confectionery material in the form of small pieces of such candy, which is used by sprinkling it on Western confectionery or putting it into the dough of confectionery.

[0003] Also, as such a confectionery material, candy chips in which the surface of small-piece candy is coated with oil and fat have been proposed (Patent Document 1).

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0005] Although the candy chips such as those in Patent Document 1 have suppressed hygroscopicity, when used as a topping for confectionery such as cakes, they may still absorb moisture and dissolve. For example, when topping on a cake using relatively moist fresh cream, it will melt due to the moisture of the fresh cream, and the texture and appearance of the candy chips cannot be maintained sufficiently. In addition, confectionery using fresh cream may be displayed and sold in a refrigerated showcase, but the humidity inside the showcase is high and the candy is likely to melt. Therefore, a more melt-resistant candy chip was needed.

[0006] Therefore, the present application aims to provide a candy chip that, even when topped on confections, is less likely to melt due to moisture and maintains its appearance and texture better.

Means for Solving the Problems

[0007] The gist of the embodiment of the present application for solving the above problems is as follows.

[0008] (1) A flaky candy part formed of a candy dough containing trehalose as a main raw material, and a coating part containing fats and oils or a food product made from fats and oils, which is solid or semi-solid at 25°C, and having the trehalose is contained in the candy part at 45% by mass or more, the coating part is formed in an amount of 8% by mass or more and 60% by mass or less when the mass of the candy part is taken as 100% by mass, a candy chip characterized by this.

[0009] (2) The candy chip according to the above (1), characterized in that the trehalose is contained in the candy part at 65% by mass or more.

[0010] (3) The candy chip according to the above (1), characterized in that the fats and oils are at least any one of shortening, vegetable highly hydrogenated oil, and cocoa butter.

[0011] (4) The candy chip according to the above (1), characterized in that the candy part further contains at least any one of starch syrup, sugar alcohol, and dietary fiber as a main raw material.

[0012] (5) The candy chip according to the above (1), characterized in that the candy part further contains starch syrup mainly composed of maltosyl trehalose and reduced isomaltulose which is a sugar alcohol as a main raw material.

[0013] (6) Boiling down the main raw material containing trehalose to produce a candy dough, The solid candy obtained by cooling and solidifying the candy dough is pulverized to produce a small piece-shaped candy part. A method for producing a candy chip, comprising forming a coating part that contains fats and oils or a food product made from fats and oils and is solid or semi-solid at 25°C around the candy part. The trehalose is contained in the candy part at 45% by mass or more. The method for producing a candy chip is characterized in that when the mass of the candy part is 100% by mass, the coating part is formed in an amount of 8% by mass or more and 60% by mass or less.

[0014] (7) The method for producing a candy chip according to (6) above, characterized in that the trehalose is contained in the candy part at 65% by mass or more.

[0015] (8) The method for producing a candy chip according to (6) above, characterized in that the fats and oils are at least any one of shortening, vegetable highly hydrogenated oil, and cocoa butter.

[0016] (9) The method for producing a candy chip according to (6) above, characterized in that the candy part further contains at least any one of starch syrup, sugar alcohol, and dietary fiber as a main raw material.

[0017] (10) The method for producing a candy chip according to (6) above, characterized in that the candy part further contains starch syrup mainly composed of maltosyl trehalose and reduced isomaltulose which is a sugar alcohol as a main raw material. [Effect of the Invention]

[0018] According to one aspect of the embodiment, it is possible to provide a candy chip that, even when topped on a confectionery, is less likely to melt due to moisture and maintains a better appearance and texture. [Brief Description of the Drawings]

[0019]

Figure 1

Mode for Carrying Out the Invention

[0020] This embodiment will be described with reference to the drawings. FIG. 1 is a diagram schematically showing the structure of the candy chip 1 of this embodiment. The candy chip 1 is mainly composed of at least a small piece-shaped candy part 2 and a coating part 3 covering its surface. The candy chip 1 of this embodiment can mainly be used by topping it on confectionery. For example, it can be sprinkled on the surface of confectionery such as cakes. Also, it can be kneaded into the interior of confectionery and used. And the candy chip 1 of this embodiment can be made less likely to melt and maintain its appearance and texture when used as a topping on confectionery such as cakes by using predetermined materials for the main raw material of the candy part 2 and the coating part 3.

[0021] In addition, in the following-described embodiment, the numerical range represented by using "~" means a numerical range including the numerical values described before and after "~" as the lower limit value and the upper limit value.

[0022] The candy part 2 of this embodiment is a small piece-shaped candy and can be manufactured, for example, by crushing the candy. As long as it can be used by topping it on confectionery, an appropriate particle size may be used. The candy part 2 is manufactured using a main raw material, auxiliary raw materials, and the like.

[0023] The candy part 2 contains at least trehalose as a main raw material. Trehalose is preferably contained in an amount of 45% by mass or more, more preferably 55% by mass or more, and even more preferably 65% by mass or more based on the total mass of the candy part 2. By containing 45% by mass or more, dissolution by moisture can be suppressed. By setting it to 55% by mass or more, dissolution by moisture can be more suppressed, and by setting it to 65% by mass or more, dissolution by moisture can be further suppressed. The upper limit value of the content of trehalose in the candy part 2 is not particularly limited and can be used up to 100% by mass. However, if it exceeds 90% by mass, the candy dough becomes hard and difficult to handle, so it is preferably 90% by mass or less in consideration of production efficiency.

[0024] As the main raw material of the candy part 2, starch syrup, sugar alcohol, dietary fiber, sugar, etc. can be further contained.

[0025] Starch syrup can soften the dough in the production of candy and make it easier to handle. As the starch syrup, commercially available starch syrup (for example, manufactured by Kogyo Shokuhin Kako Co., Ltd.) can be used. In terms of suppressing hygroscopicity, starch syrup with a large amount of polymers such as liquid dextrin is preferably used as the starch syrup. However, if there are a large number of polymers, it becomes hard and difficult to handle, so the type of starch syrup to be used can be selected in consideration of ease of handling and hygroscopicity.

[0026] In addition, starch syrup mainly composed of maltosyl trehalose (for example, Halo Dex manufactured by Hayashibara Co., Ltd.) can be used as the starch syrup. Since maltosyl trehalose contains a trehalose structure in part of its structure, when used together with trehalose, crystallization of trehalose can be suppressed and the dough can be made easier to handle. The hygroscopicity of the candy part 2 can also be suppressed.

[0027] Sugar alcohol can soften the dough in the production of candy and make it easier to handle. As the sugar alcohol, for example, reduced isomaltooligosaccharide (isomalt), reduced starch syrup, maltitol, etc. can be used.

[0028] Dietary fiber is also a polymer and can suppress the hygroscopicity of the candy part 2. As the dietary fiber, water-soluble dietary fiber can be used, for example, polydextrose, reduced indigestible dextrin, indigestible dextrin, inulin, cellulose, etc. can be used. If there is too much polymer, it will become hard and difficult to handle, so the type of dietary fiber to be used may be selected in consideration of ease of handling and hygroscopicity.

[0029] Maltose, sugar alcohol, dietary fiber, and sugar may be appropriately blended in the remaining amount after setting trehalose in the above blending amount. As the main raw materials of the candy part 2, in addition to trehalose, it is preferable to contain maltosyl trehalose-based maltose as the main component and reduced isomaltulose, which is a sugar alcohol. This is because it is excellent in the ease of handling of the dough and can form the candy part 2 with suppressed hygroscopicity.

[0030] The candy part 2 may further contain, as auxiliary raw materials, flavors, colorants, oils and fats, fruit juices, acidulants, milk raw materials, flavoring agents, etc.

[0031] The size of the candy part 2 is not particularly limited, but the particle size can be 0.2 mm or more and 10 mm or less. Also, the particle size can be 0.85 mm or more and 4.0 mm or less. Also, all of the particles of the candy part 2 may be in the above range, or the particle size distribution may contain 85% or more of the particles of the above particle size in the total mass of the candy chip (candy part 2) before coating. It is preferable that the amount of fine powder less than 0.85 mm in the candy part 2 is 15% or less in the total mass of the candy chip before coating.

[0032] Next, the coating part 3 is formed around the candy part 2 and covers the candy part 2. The coating part 3 suppresses the candy chip 1 from absorbing moisture and dissolving due to moisture. The coating part 3 can suppress moisture absorption as long as it covers at least a part of the candy part 2, but it is preferable to cover the entire candy part 2.

[0033] The coating part 3 can be formed using fats and oils or foods made from fats and oils as raw materials. As the fats and oils, natural fats and oils for food use or processed fats and oils can be used. As the natural fats and oils, vegetable fats and oils or animal fats and oils can be used. As the processed fats and oils, fats and oils produced by processing vegetable fats and oils or animal fats and oils can be used.

[0034] The coating part 3 is preferably solid or semi-solid at normal temperature (25°C). By being solid or semi-solid at 25°C, the state where the coating part 3 coats the candy part 2 can be maintained even when placed at around normal temperature after topping, and the absorption of moisture can be surely suppressed.

[0035] Here, the semi-solid (semi-solid form) refers to a state that hardly deforms under the condition that no stress is applied under normal temperature and pressure, but flows when a slight stress is applied. Although not particularly limited, examples of semi-solid substances include paste-like and cream-like substances.

[0036] As the fats and oils of the coating part 3, various fats and oils or foods made from fats and oils as raw materials may be used alone, or two or more kinds of fats and oils and foods may be used in combination.

[0037] As the fats and oils of the coating part 3, for example, shortening, vegetable highly hydrogenated oil, or cocoa butter can be used. As the vegetable highly hydrogenated oil (hydrogenated oil), for example, rapeseed highly hydrogenated oil or palm highly hydrogenated oil can be used.

[0038] In addition, as the foods made from fats and oils used for the coating part 3, foods that are solid or semi-solid at 25°C made from various fats and oils as raw materials can be used. For example, margarine, chocolate, etc. can be used.

[0039] When the mass of the candy part 2 is set to 100% by mass, the coating part 3 may be formed with a proportion (outer amount) of 8% by mass or more, and may be 10% by mass or more. The upper limit is not particularly limited, but it can be 60% by mass or less, may be 40% by mass or less, and may be 20% by mass or less. The amount of the coating part 3 is an amount based on the mass of the lipid. For foods composed mostly of fats and oils such as shortening and hardened oil, the coating part 3 may be formed with the mass within the above range. Also, for foods such as margarine and chocolate, the coating part 3 may be formed so that the amount of the above ratio is included in terms of the mass of the lipid contained in the food.

[0040] For example, if one flake-shaped candy part 2 is 0.1 g, when using shortening or hardened oil, the coating part 3 may be formed in an amount of 0.008 g or more. If it is 8% by mass or more, dissolution by moisture can be prevented. If it is 10% by mass or more, moisture absorption can be further suppressed to prevent dissolution.

[0041] Regarding the upper limit, when the amount of the coating part 3 relatively increases, the texture, etc. of the coating part 3 will increase in the whole candy chip 1, but moisture absorption of the internal candy part 2 can be prevented and a crispy texture can be maintained. Therefore, the amount of the coating part 2 may be large, and the upper limit can be appropriately set according to the texture, flavor, and appearance desired for the candy chip 1. If it is 60% by mass or less, the texture of the candy part 2 can be sufficiently obtained. When it is desired to emphasize the texture and appearance of the candy part 2 as much as possible by reducing the coating part 3 as much as possible, it can be 40% by mass or less, and if it is desired to emphasize it further, it can be 20% by mass or less.

[0042] Next, a method for manufacturing the candy chip 1 of this embodiment will be described. First, a candy dough manufacturing process is carried out to manufacture the candy part 2. Trehalose, which is the main ingredient of the candy part 2, and other main ingredients such as starch syrup are heated. Heating may be performed under normal pressure, or may be performed using high-pressure steam under reduced pressure using a reduced pressure kettle. Heating with steam in a reduced pressure kettle is preferable because it is less likely to cause scorching or discoloration. The candy dough is obtained by boiling down until the moisture content is low through heating. When sugar alcohols such as reduced starch syrup or other carbohydrates are used as the main ingredient, or when dietary fiber is used, the candy dough can be produced by boiling down in the same manner as above. Note that when boiling down the main ingredient, water may be added depending on the type of main ingredient. Furthermore, fats and oils, fruit juice, etc. may be added and boiled down together as necessary.

[0043] If necessary, secondary ingredients such as flavorings and colorings are added to the candy dough obtained by boiling down and mixed. Secondary ingredients such as colorings and flavorings may also be added to the main ingredients before boiling down.

[0044] Next, a cooling step is carried out to cool and solidify the candy dough, and then a crushing step is carried out to produce small pieces of candy. In the crushing step, the cooled and solidified candy dough is crushed using a crusher or a hammer. In the crushing step, the solidified candy dough may be crushed as it is, or the dough may be divided into small pieces of the same size as candy grains (approximately 0.5 to 8 g) and then put into a crusher and crushed. The method of dividing the candy dough into small pieces may be a method in which the candy dough before solidifying is poured into a mold and cooled and solidified to form candy grains, or a method in which the cooled and solidified candy is cut to form solid candy grains.

[0045] The crusher is not particularly limited as long as it can crush the solidified candy dough. For example, a hammer crusher can be used. A hammer crusher is a crusher that crushes an object with a rotating hammer and is a device that can crush the object into particles of a size corresponding to the aperture size of a screen arranged at the discharge port. By crushing the candy with a hammer crusher, the generation of fine powder during crushing can be suppressed compared to the case of crushing the candy with other crushing devices. As described above, the crushing process may be performed with a hammer or the like.

[0046] Next, a particle size adjustment step is carried out as necessary. The size of the candy chips (particle size distribution adjustment) is adjusted for the crushed material obtained by the crushing process by a method such as sieving as necessary. As described above, the size and particle size distribution of the candy chips are not particularly limited and may be appropriately adjusted to a predetermined particle size range according to the use and the like. For topping on confectionery such as cakes, for example, candy chips (candy part 2) having a particle size distribution of 0.85 mm or more and 4.0 mm or less can be used. Only chips within a predetermined particle size range may be used, or a particle size distribution containing 85% or more of the particles within the said particle size range may be used. The particle size adjustment of this candy part 2 can be carried out by various known methods, for example, by a sieving method using a sieve. Also, when crushing using a hammer crusher, the particle size distribution can also be adjusted by performing the crushing using a screen with a predetermined hole diameter.

[0047] Next, a coating process is performed. In the coating process, a fat or oil or a food product made from a fat or oil (hereinafter, these are collectively also referred to as "fat or oil, etc.") is coated on the manufactured flaky candy part 2 to form a coating part 3. The coating part 3 can be formed by heating the fat or oil, etc. to a temperature above its melting point to make it liquid, mixing it with the candy part 2, stirring, adhering the fat or oil, etc. around the particles of the candy part 2, and then cooling. This coating process can be carried out by putting the fat or oil, etc. and the candy part 2 into a revolving pan or the like and stirring. Also, it is possible to form the coating by manually stirring and mixing. Further, the candy part 2 may be immersed in the fat or oil, etc. to form a coating. Also, a coating may be formed by spraying the fat or oil, etc.

[0048] Next, a cooling process is performed. In the cooling process, for example, air is blown onto the candy chip 1 having the coating part 3 formed thereon to cool it and solidify the coating part 3. Once the coating part 3 and the candy part 2 are solidified, the cooling method is not particularly limited. In order to prevent the candy chips 1 from adhering to each other, it is preferable to cool while gently mixing by blowing air. The above is the manufacturing method of the candy chip 1 of the present embodiment.

[0049] According to the candy chip 1 of the present embodiment described above, with a configuration having a flaky candy part 2 mainly made of trehalose and a coating part 3 of a predetermined fat or oil or the like formed around it, dissolution by moisture can be effectively suppressed. Therefore, according to the candy chip 1 of the present embodiment, it is possible to provide a candy chip that can more surely maintain its appearance and texture for a longer time even when used as a topping for confectionery.

Example

[0050] Hereinafter, the embodiment will be described in more detail based on examples.

[0051] (Example 1) First, the candy part with the formulation shown in Table 1 was manufactured. Specifically, 50% of trehalose (manufactured by Hayashibara Co., Ltd.) and 50% of starch syrup (manufactured by Mukago Starch Co., Ltd.) were put into a kettle by mass ratio before heating, and heated to about 150 °C at normal pressure until the moisture content reached about 2.0%, and then boiled down to obtain a candy dough. A coloring agent was added to the candy dough for coloring. As the coloring agent, a red coloring agent and citric acid for color development assistance were used. Then, the candy dough was stretched into a plate shape and cooled, and the solidified candy dough was crushed with a hammer. Sieving was performed with a sieve to obtain a crushed product with a particle size of 0.85 to 4.0 mm as a candy crushed product (candy part 2).

[0052] Next, coating with oil and fat was performed. As the oil and fat, shortening (manufactured by Taiyo Yushi Co., Ltd., H32) made from vegetable oil (palm oil) was used. The shortening was heated and melted. Then, the melted shortening was applied to the candy crushed product and stirred to spread evenly throughout. The amount of shortening applied was 10% of the total mass of the candy crushed product. Then, while gently mixing, air was blown to cool and solidify to form a coating part 3, and the coated candy chip 1 of Example 1 was obtained. The formulation amounts of the candy part and the coating part of the obtained candy chip 1 are shown in Table 1. The remainder of the formulation of the candy part was water, and the formulation amount was 2% by mass (the same applies to the following Examples and Comparative Examples).

[0053] (Example 2) As the main raw material of the candy part, instead of starch syrup, polydextrose (manufactured by Danisco Japan Co., Ltd., Litesse III) of dietary fiber was used, and the candy chip 1 of Example 2 was obtained in the same manner as in Example 1 except that the formulation amount was as shown in Table 1.

[0054] (Example 3) As the main raw material of the candy part, instead of starch syrup, reduced isomaltulose (DM Mitsui Sugar Co., Ltd., Palatinite) of sugar alcohol was used, and the candy chip 1 of Example 3 was obtained in the same manner as in Example 1 except that the formulation was as shown in Table 1.

[0055] (Example 4) As the main raw material of the candy part, except that sugar was used instead of starch syrup and the blending amounts were as shown in Table 1, Candy Chip 1 of Example 4 was obtained in the same manner as in Example 1.

[0056] (Example 5) Except that the blending of the candy part was changed as shown in Table 1, Candy Chip 1 of Example 5 was obtained in the same manner as in Example 1.

[0057] (Example 6) As the main raw material of the candy part, while using polydextrose (Litesse III, manufactured by Danisco Japan Co., Ltd.), which is a dietary fiber, instead of starch syrup, and with the blending amounts being as shown in Table 1, Candy Chip 1 of Example 6 was obtained in the same manner as in Example 1.

[0058] (Example 7) As the main raw material of the candy part, while using reduced isomaltulose (Palatinite, manufactured by DM Mitsui Sugar Co., Ltd.) instead of starch syrup, and with the blending amounts being as shown in Table 1, Candy Chip 1 of Example 7 was obtained in the same manner as in Example 1.

[0059] (Example 8) As the main raw material of the candy part, while using polydextrose (Litesse III, manufactured by Danisco Japan Co., Ltd.), which is a dietary fiber, instead of starch syrup, and the blending amounts were changed as shown in Table 1. Also, rapeseed flakes (manufactured by Miyoshi Oil & Fat Co., Ltd.), which are rapeseed highly hydrogenated oil, were heated and melted as the oil and fat, and Candy Chip 1 of Example 8 was obtained in the same manner as in Example 1 except that the coating part 3 of the same amount as in Example 1 was formed.

[0060] (Example 9) Except that palm flakes (manufactured by Miyoshi Oil & Fat Co., Ltd.), which are palm highly hydrogenated oil, were used as the oil and fat, Candy Chip 1 of Example 9 was obtained in the same manner as in Example 8.

[0061] (Example 10) As the starch syrup for the candy part, Halodeck (manufactured by Hayashibara Co., Ltd.) and a general commercially available starch syrup (manufactured by Kogyo Starches Co., Ltd.) were used, and Candy Chip 1 of Example 10 was obtained in the same manner as in Example 1 except that the blending amounts were as shown in Table 1.

[0062] (Example 11) As the starch syrup for the candy part, a general commercially available starch syrup (manufactured by Kogyo Starches Co., Ltd.) and Halodeck (manufactured by Hayashibara Co., Ltd.) were used, and Candy Chip 1 of Example 11 was obtained in the same manner as in Example 1 except that the blending amounts were as shown in Table 1.

[0063] (Example 12) As the main raw materials for the candy part, trehalose, reduced isomaltulose (manufactured by Mitsui Sugar Co., Ltd., Palatinite), and Halodeck (manufactured by Hayashibara Co., Ltd.) of starch syrup were used, and Candy Chip 1 of Example 12 was obtained in the same manner as in Example 1 except that the blending amounts were as shown in Table 1.

[0064] (Example 13) As the main raw material for the candy part, reduced isomaltulose, a sugar alcohol, (manufactured by Mitsui Sugar Co., Ltd., Palatinite) was used instead of starch syrup, and Candy Chip 1 of Example 13 was obtained in the same manner as in Example 1 except that the blending was as shown in Table 1.

[0065] (Example 14) As the starch syrup for the candy part, Halodeck (manufactured by Hayashibara Co., Ltd.) was used, and Candy Chip 1 of Example 14 was obtained in the same manner as in Example 1 except that the blending amounts were as shown in Table 1.

[0066] (Example 15) As the main raw materials for the candy part, trehalose, reduced isomaltulose (manufactured by DM Mitsui Sugar Co., Ltd., Palatinite), and Halo Dex of starch syrup (manufactured by Hayashibara Co., Ltd.) were used, and the blending amounts were as shown in Table 1. Also, for the coating part 3, a shortening made from vegetable oil (palm kernel oil) different from that shown in Example 1 (manufactured by Taiyo Yushi Co., Ltd., K40) was used. After heating and melting it to form a coating part 3 in the same amount as in Example 1, the candy chip 1 of Example 15 was obtained in the same manner as in Example 1.

[0067] (Example 16) As the coating, cocoa butter (manufactured by Daito Cocoa Co., Ltd., TC Cocoa Butter) was used, and the candy chip 1 of Example 16 was obtained in the same manner as in Example 15 except that the blending amount was as shown in Table 1.

[0068] (Example 17) The shortening in Example 3 (derived from coconut oil, manufactured by Taiyo Yushi Co., Ltd., H32) was changed to a shortening of palm kernel oil (manufactured by Taiyo Yushi Co., Ltd., K40), and the candy chip 1 of Example 17 was obtained in the same manner as in Example 3 except that the amount of its coating was as shown in Table 1.

[0069] (Example 18) The candy chip 1 of Example 18 was obtained in the same manner as in Example 17 except that the amount of the shortening coating was changed.

[0070] (Example 19) The candy chip 1 of Example 19 was obtained in the same manner as in Example 17 except that the amount of the shortening coating was changed.

[0071] (Example 20) As the coating, a shortening of palm kernel oil (manufactured by Taiyo Yushi Co., Ltd., K40) and palm flakes (manufactured by Miyoshi Yushi Co., Ltd.) were used in the blending shown in Table 1, and the candy chip 1 of Example 20 was obtained in the same manner as in Example 17.

[0072] (Example 21) As the main raw material of the candy part, instead of starch syrup, the sugar alcohol reduced isomaltooligosaccharide (DM Mitsui Sugar Co., Ltd., Palatinite) was used, and the formulation was as shown in Table 1. Also, for the coating part 3, shortening made from vegetable oil (palm kernel oil) (manufactured by Taiyo Yushi Co., Ltd., K40) was used, and it was heated and melted to form the coating part 3 in the amount shown in Table 1. Otherwise, the candy chip 1 of Example 21 was obtained in the same manner as in Example 1.

[0073] (Example 22) As the main raw materials of the candy part, trehalose, reduced isomaltooligosaccharide (DM Mitsui Sugar Co., Ltd., Palatinite), and the halo dextrin of starch syrup (manufactured by Hayashibara Co., Ltd.) were used, and the blending amounts were as shown in Table 1. Also, the same coating part 3 as in Example 21 was formed. Otherwise, the candy chip 1 of Example 22 was obtained in the same manner as in Example 1.

[0074] (Example 23) The candy chip 1 of Example 23 was obtained in the same manner as in Example 22, except that the formulation of the candy part was as shown in Table 1.

[0075] (Example 24) As the main raw material of the candy part, instead of starch syrup, the sugar alcohol reduced isomaltooligosaccharide (DM Mitsui Sugar Co., Ltd., Palatinite) was used, and the formulation was as shown in Table 1. And except for forming the coating part 3 in the amount shown in Table 1 using the same shortening (manufactured by Taiyo Yushi Co., Ltd., H32) as in Example 1, the candy chip 1 of Example 24 was obtained in the same manner as in Example 1.

[0076] (Example 25) The candy chip 1 of Example 25 was obtained in the same manner as in Example 24, except that as the main raw materials of the candy part, trehalose, reduced isomaltooligosaccharide (DM Mitsui Sugar Co., Ltd., Palatinite), and the halo dextrin of starch syrup (manufactured by Hayashibara Co., Ltd.) were used, and the blending amounts were as shown in Table 1.

[0077] (Example 26) A candy chip 1 of Example 26 was obtained in the same manner as Example 25, except that the formulation of the candy portion was as shown in Table 1.

[0078] (Comparative Example 1) A candy chip of Comparative Example 1 was obtained in the same manner as Example 1, except that granulated sugar and starch syrup were used as the main raw materials of the candy dough in the amounts shown in Table 2, and further fruit juice, flavor, and acidulant were added as auxiliary raw materials in the amounts shown in Table 2 to prepare the candy portion.

[0079] (Comparative Example 2) Using trehalose and polydextrose (Litesse III, manufactured by Danisco Japan Co., Ltd.), a food fiber, as the main raw materials of the candy dough in the amounts shown in Table 2, a crushed candy product prepared in the same manner as Example 1 was obtained as the candy chip of Comparative Example 2. That is, Comparative Example 2 has no oil coating.

[0080] (Comparative Example 3) Using trehalose and reduced isomaltulose (Palatinite, manufactured by DM Mitsui Sugar Co., Ltd.) as the main raw materials of the candy dough in the amounts shown in Table 2, a crushed candy product (without coating) prepared in the same manner as Example 1 was obtained as the candy chip of Comparative Example 3.

[0081] (Comparative Example 4) Using trehalose and sugar as the main raw materials of the candy dough in the amounts shown in Table 2, a crushed candy product (without coating) prepared in the same manner as Example 1 was obtained as the candy chip of Comparative Example 4.

[0082] (Comparative Example 5) The formulation of the candy portion was the same as that of Example 12, and a candy chip of Comparative Example 5 was obtained by setting the amount of shortening in the coating portion to 2.5%.

[0083] (Comparative Example 6) The formulation of the candy portion was the same as that of Example 12, and a candy chip of Comparative Example 6 was obtained by setting the amount of shortening in the coating portion to 5%.

[0084] (Comparative Example 7) Candy chips of Comparative Example 7 were obtained in the same manner as in Example 3, except that trehalose and reduced isomaltulose (DM Mitsui Sugar Co., Ltd., Palatinite), which are the main raw materials of the candy dough, were used in the blending amounts shown in Table 2. This is a comparative example in which the blending amount of trehalose was reduced compared to Example 3.

[0085] (Comparative Example 8) Candy chips of Comparative Example 8 were obtained in the same manner as in Example 3, except that trehalose and reduced isomaltulose (DM Mitsui Sugar Co., Ltd., Palatinite), which are the main raw materials of the candy dough, were used in the blending amounts shown in Table 2. Similarly, this is a comparative example in which the blending amount of trehalose was reduced compared to Example 3.

[0086]

Table 1

[0087]

Table 2

[0088] (Dissolution Resistance Test) For the candy chips of the above Examples and Comparative Examples, a test was conducted on the dissolution resistance when used as a topping for confectionery. The test method was as follows: 10 g of sugar was added to 100 g of commercially available fresh cream and whipped to prepare whipped fresh cream. Then, 10 g of the whipped fresh cream was spread in a petri dish, and 1 g of the candy chips of the Examples and Comparative Examples was evenly sprinkled thereon. Then, the petri dish containing the test sample was covered with a lid and placed in a refrigerator (about 4 - 5°C). After 36 hours, 48 hours, and 60 hours, the appearance and texture of the candy chips were confirmed and evaluated based on the following criteria. Also, a comprehensive evaluation of the dissolution resistance was conducted from the evaluations of the appearance and texture.

[0089] (Appearance Evaluation) The appearance of the candy chips was visually confirmed at the above time points. The criteria for the appearance evaluation of the candy chips are shown in Table 3 below.

[0090] [Table 3]

[0091] Note that the small particles have a diameter of 1.5 mm or less, the medium particles have a diameter exceeding 1.5 mm and 2.5 mm or less, and the large particles have a diameter exceeding 2.5 mm and 4 mm or less.

[0092] (Texture evaluation) At the above time point, the candy chips were eaten to check the texture. The texture was evaluated based on the candy chips immediately after production. The criteria for evaluating the texture of the candy chips are shown in Table 4 below.

[0093] [Table 4]

[0094] (Comprehensive evaluation) The criteria for the comprehensive evaluation based on the evaluation of the appearance and texture of the candy chips are shown in Table 5 below.

[0095] [Table 5]

[0096] The evaluation results for the examples and comparative examples are shown in Table 6 below.

[0097] [Table 6]

[0098] From the above test results, it was confirmed that the examples containing 45% by mass or more of trehalose as the main raw material of the candy part 2 and containing 8% by mass or more of the oil coating part 3 had no change in both appearance and texture for at least 48 hours after the start of the test, or even if there was a change, the evaluation was 4 points or more, and had high solubility resistance to moisture.

[0099] In the case of the examples where trehalose is 65% by mass or more, regardless of the type of the main raw material (saccharide) to be combined, it was confirmed that even after 60 hours, there was no change in appearance and texture, or if there was any change, it was small enough not to be a problem, and it had higher dissolution resistance.

[0100] On the other hand, Comparative Example 1, which does not contain trehalose in the candy part 2 and uses granulated sugar etc. as the main raw material, although it has the same shortening coating as the examples, the texture has already clearly changed and decreased after 36 hours, and sufficient dissolution resistance over time could not be obtained.

[0101] Also, for Comparative Examples 2 to 4 which contain 45% by mass or more of trehalose but have no oil and fat coating, the changes in texture and appearance were large, and sufficient dissolution resistance over time could not be obtained. Similarly, for Comparative Examples 5 and 6 which contain 45% by mass or more of trehalose but have a small coating part, sufficient dissolution resistance could not be obtained. Also, for Comparative Examples 7 and 8 which contain trehalose but less than 45% by mass, sufficient dissolution resistance could not be obtained.

Explanation of symbols

[0102] 1 Candy chip 2 Candy part 3 Coating part

Claims

1. A small piece-shaped candy part formed of a candy dough containing trehalose as a main raw material, and a coating part containing a fat or an oil or a food made from a fat or an oil, which is solid or semi-solid at 25°C, and having the trehalose is contained in the candy part at 45% by mass or more, the coating part is formed in an amount of 8% by mass or more and 60% by mass or less when the mass of the candy part is 100% by mass, characterized in that it is a candy chip.

2. The candy chip according to claim 1, wherein the trehalose is contained in the candy part at 65% by mass or more.

3. The candy chip according to claim 1, wherein the fat or oil is at least any one of shortening, vegetable highly hydrogenated oil, and cocoa butter.

4. The candy chip according to claim 1, wherein the candy part further contains at least any one of starch syrup, sugar alcohol, and dietary fiber as a main raw material.

5. The candy chip according to claim 1, wherein the candy part further contains starch syrup mainly composed of maltosyl trehalose and reduced isomaltulose which is a sugar alcohol as a main raw material.

6. Boil down a main raw material containing trehalose to produce a candy dough, Cool and solidify the candy dough to obtain a solid candy, and crush it to produce a small piece-shaped candy part, A method for producing a candy chip, comprising forming a coating part containing a fat or an oil or a food made from a fat or an oil, which is solid or semi-solid at 25°C, around the candy part, the trehalose is contained in the candy part at 45% by mass or more, the coating part is formed in an amount of 8% by mass or more and 60% by mass or less when the mass of the candy part is 100% by mass, characterized in that it is a method for producing a candy chip.

7. The method for producing a candy chip according to claim 6, wherein the trehalose is contained in the candy part at 65% by mass or more.

8. The method for producing a candy chip according to claim 6, wherein the fat or oil is at least any one of shortening, vegetable highly hydrogenated oil, and cocoa butter.

9. The method for producing a candy chip according to claim 6, wherein the candy part further contains at least any one of starch syrup, sugar alcohol, and dietary fiber as a main raw material.

10. The method for producing a candy chip according to claim 6, wherein the candy part further contains, as a main raw material, a starch syrup mainly composed of maltosyl trehalose and reduced isomaltulose which is a sugar alcohol.

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