CN1164816A - 胶质软糖及其制造方法 - Google Patents
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Abstract
一种胶质软糖,它是一种通过将水、砂糖、淀粉糖浆、酸、凝固剂、缓冲液、香精、色素一起混合而制成的胶质软糖,其特征在于,作为上述的凝固剂,同时使用果胶和明胶,作为上述果胶和上述明胶的添加量,相对于由砂糖、淀粉糖浆、酸、凝固剂和缓冲液构成的主要原料的固体成分总重量,果胶为1.9~2.6重量%,明胶为1~3.8重量%。
Description
本发明涉及一种果冻状的糖果胶质软糖(gummi或gummy)及其制造方法。更详细地说,涉及一种即使在80℃左右的温度下也具有保形性的胶质软糖及其制造方法。
现有的胶质软糖的制造方法都是将水、蔗糖、淀粉糖浆、助凝的柠檬酸等酸、凝固剂注入模型中来制造,在注入模型时,为了防止急剧固化,通常要加入柠檬酸钠、乙酸钠等缓冲液,再加入苹果、薄荷等食用香精(flavor)、食用色素等并将其混合均匀而制得。并且,作为凝固剂,一般要使用相当于含有水和香精等的原料总重量的3~19重量%左右的明胶(参照特开平6-70704号公报)。
然而,现有的胶质软糖都是在40~45℃左右的温度熔化,不能保持其形状。因此,在夏天的炎热天气下,周围气氛温度达到80℃左右的自动售货机无法进行销售。
另外,通常用于果冻的凝固剂,除了明胶以外,已知的还有琼脂和果胶,作为胶质软糖的凝固剂,可以考虑使用琼脂和果胶。
然而,在使用琼脂代替明胶时,由于助凝的柠檬酸等酸的作用,有时可能会相反地影响凝固。
另外,在用果胶代替明胶时,可以发挥其耐热性。然而,虽然在触感方面具有一定的硬弹力性,但在咀嚼时产生的抵抗感少,在咬断时不能产生具有阻力的胶质软糖所特有的口感,这样已不能称之为胶质软糖。
顺便提到,在特开平5-68481号公报中公开了一种同时使用明胶和果胶的胶质软糖,但是这种胶质软糖没有考虑到耐热性,当以双层(软糖)浇注成型机来浇注成型2种胶质软糖时,它们不能相互熔融,仅仅是为了改变材质而将它们一起使用。因此,对于这样的胶质软糖来说,果胶的添加量是很少的,只相当于明胶的1/20以下,这样才能在45℃左右不熔化。
本发明的目的是要解决上述存在的问题,提供一种能够抑制口感下降并且在高温状态下具有保形性的胶质软糖。
本发明的另一个目的是提供一种用于制造在高温状态下具有保形性的胶质软糖,并且在向该胶质软糖中添加作为口臭消除剂的柿榨汁提取物时,能够提高胶质软糖的口感和外观的胶质软糖的制造方法。
本发明中所说的胶质软糖是一种通过将水、砂糖、淀粉糖浆、酸、凝固剂、缓冲液、香精、色素混合而制成的胶质软糖,其特征在于,
作为上述的凝固剂,同时使用果胶和明胶,
作为上述果胶和上述明胶的添加量,相对于由砂糖、淀粉糖浆、酸、凝固剂和缓冲液构成的主要原料的固体成分总重量,果胶为1.9~2.6重量%,明胶为1~3.8重量%。
可以向上述的胶质软糖中添加口臭消除剂。作为口臭消除剂,可以是除臭效果好的柿子的榨汁提取物。
在本发明的胶质软糖中,作为凝固剂,合并使用果胶与明胶,作为其添加量,相对于由砂糖、淀粉糖浆、酸、凝固剂和缓冲液构成的主要原料的固体成分总重量,果胶为1.9~2.6重量%,明胶为1~3.8重量%,这样就能维持在咬断时产生阻力的胶质软糖所特有的口感,并能在80℃左右确保其保形性。
另外,作为果胶的添加量,当不是1.9重量%时,其耐热性低下,另外,当超过2.6重量%时,产品变硬并失去弹性,不再适合作为胶质软糖。
另外,作为明胶的添加量,当不是1重量%时,产品变硬并失去弹性,另外,当超过3.8重量%时,需要的水分增多,产品变得过软,并且完全失去了胶质软糖的口感。
而且,在添加口臭消除剂的情况下,只要将胶质软糖含在口中就能发挥口臭消除作用。
特别是在将柿子的榨汁提取物作为口臭消除剂混入的情况下,可以提高除臭效果。
另外,作为柿子的榨汁提取物,如特公平3-61457号公报中所例示的,富有柿、平核无柿、蜂屋种柿、涩柿等未熟果实的榨汁原液(10kg未熟柿的果实用压榨机加工,可以获得5kg原液),或者是从该榨汁液中除去糖分后的无糖榨汁液本身,或者是将其脱水后获得的榨汁粉末。
然后,在使用柿子榨汁提取物作为口臭消除剂的情况下,将水、酸的一部分、缓冲液、砂糖、淀粉糖浆、果胶混合溶解,然后向该溶解液中添加榨汁提取物,将榨汁提取物搅拌均匀后,再向其中加入酸的其余部分、色素、香精以及明胶并使其溶解,只要在制造时将柿子的榨汁提取物添加到胶质软糖中,这样制得的胶质软糖就能具有良好的口感与外观。
顺便说明,在常规的胶质软糖的制造方法中,将水、酸、缓冲液、砂糖、淀粉糖浆混合溶解,在将作为凝固剂的果胶和明胶加入后,再将柿子的榨汁提取物随同色素和香精一起加入的情况下,很多纤维状的异物(可以认为是柿子的榨汁提取物内含有的丹宁等成分与明胶中蛋白质的反应物)在溶解液内产生,这样虽然能在80℃左右维持其保形性,但是其口感和外观都降低了。
然而,按照本发明的胶质软糖的制造方法,在混合进明胶之前,也就是将榨汁提取物加入由水、酸的一部分、缓冲液、砂糖、淀粉糖浆、果胶混合溶解而成的溶解液中,并将其搅拌,使丹宁等成分在其中分散和稀释,因此,在此之后即使混入了明胶中的蛋白质,也难以产生纤维状异物,从而能够防止制得的胶质软糖的口感和产品外观的降低。
用于实施发明的最佳方案
对于实施方案的胶质软糖,使用下面的表1的原料。
表1
添加顺序 | 重量(kg) | 主要原料的固形成分(kg) | 主要原料固体成分对总重量之比(重量%) | |
A | 水柠檬酸钠柠檬酸(50重量%的水溶液) | 250.350.75 | 0.350.375 | 0.50.5 |
B | 果胶砂糖 | 1.85.5 | 1.85.5 | 2.37.1 |
C | 砂糖(含有17%的山梨糖醇)淀粉糖浆(含有低聚糖)(白利糖度73) | 4630 | 4621.9 | 59.428.3 |
D | 口臭消除剂(柿子的榨汁液) | 5 | ||
E | 柠檬酸(50重量%的水溶液)明胶(40重量%的水溶液)色素黄色色素蓝色色素香精苹果薄荷 | 0.92.50.030.2150.095 | 0.451 | 0.61.3 |
按原料计的蒸发成分收率 | 118.1433.1485 | 77.375 |
在使用上述原料制造胶质软糖时可按下述的1~7的工序进行。
1.向溶解锅中加入A项的水;然后再添加A项的柠檬酸及柠檬酸钠并使其溶解。
2.然后,为了使B项的果胶中不出现小块粒,将B项的果胶与B项的砂糖按粉末状态预混合,然后再混入溶解锅中。再有,作为果胶,使用凝固缓慢的由GENU公司制的称为As Confectionery的果胶,以便能够确保在60℃左右有30分钟左右的填充时间。
3.在溶解锅内,在搅拌下将溶液加热至沸,待溶液沸腾后再煮沸1~2分钟,使果胶(As Confectionery)完全溶解。
4.接着,在溶液不过冷的条件下添加C项的砂糖并煮沸溶解,再添加淀粉糖浆。
5.将溶液升温至107℃左右,向其中加入D项作为口臭消除剂的柿子榨汁提取物(在实施方案中,将10kg果实用压榨机压榨,使用榨出的榨汁液)并搅拌,再升温,待温度升高至110℃左右时,停止加热。
6.然后,在添加E项的柠檬酸水溶液的同时添加E项的明胶水溶液(用1.5kg的水将1kg的明胶溶解而成),然后顺次添加作为色素的红花的黄色色素和栀子的蓝色色素、作为香精的苹果和薄荷香精,混合搅拌。
7.然后,待其冷却至90℃左右,将其分注入一种淀粉模中,在维持60℃的条件下将该淀粉模在干燥室中干燥12小时。接着在常温下冷却36小时,进行油性包衣和淀粉纸包装,从而制得胶质软糖。
对于如此制造的胶质软糖来说,考虑到保持时间,其白利糖度优选为81~86(按上述配合量制造的胶质软糖的白利糖度为82.5)。白利糖度如果不足81,则会有发霉的可能性,并且产品过软,另外,当白利糖度超过86,则产品过硬,同时,作为胶质软糖的口感降低。
另外,制成的胶质软糖,考虑到凝固时间,希望其pH值在3.5~3.8范围内(按上述配合量制造的胶质软糖,其pH值为3.55)。当pH值不足3.5时,凝固速度过快,分注难以进行,当pH值超过3.8时,有可能变得不凝固。
这样制成的胶质软糖,在咬断时具有阻力,维持了胶质软糖特有的口感,并且在80℃左右能确保其保形性(对于在实施方案中的胶质软糖来说,在80℃左右开始软化,在100℃左右熔化)。
另外,在制成的胶质软糖中,由于添加了作为口臭消除剂的柿子榨汁提取物,因此只要将其含在口中就能发挥消除口臭的作用。
不言而喻,添加作为口臭消除剂的柿子榨汁提取物的步骤应在该胶质软糖制造的过程中,并应在混合进明胶之前,也就是将柿子的榨汁提取物混入由水、酸的一部分、缓冲液、砂糖、淀粉糖浆、果胶混合溶解而形成的溶解液中,并将其搅拌混合均匀以使其中的丹宁等成分分散和稀释,因此,在后续工序中即使混入明胶的蛋白质也难以生成纤维状的异物,从而能够防止制成的胶质软糖的口感和外观的下降。
应予说明,虽然在实施方案中使用榨汁液本身作为柿子榨汁提取物,但是也可以使用已除去糖分的无糖榨汁液,或者由榨汁液或无糖榨汁液脱水而获得的榨汁粉末。在使用榨汁粉末的情况下,可以先将其溶解于水中制成10重量%左右的水溶液后使用。
另外,作为口臭消除剂,也可以使用类黄酮类的物质或茶叶提取物,但其效果比柿子榨汁提取物的除臭效果稍差。
从而,将果胶和明胶的添加量作各种不同的变化进行制造时所获的结果表明,果胶的添加量,相对于由砂糖、淀粉糖浆、酸、凝固剂和缓冲液构成的主要原料中的固体成分总重量,优选为1.9~2.6重量%。当添加量不足1.9重量%时,其耐热性低下,另外,当添加量超过2.6重量%时,产品变硬而且失去弹性,从而不适合作为胶质软糖。
另外,明胶的添加量,相对于由砂糖、淀粉糖浆、酸、凝固剂和缓冲液构成的主要原料中的固体成分总重量,优选为1~3.8重量%。当不足1重量%时,产品变硬且失去弹性,另外,当超过3.8重量%时,必须使用较多的水分,因此使产品过软,而且作为胶质软糖的口感消失。
另外,作为使用的果胶,为了确保能在60℃左右有30分钟左右的填充时间,可以使用一种凝固缓慢的,由GENU公司制的称为ASConfectionery的果胶,这样,即使在分注入淀粉模中时需要花费时间,也能保证在分注时不发生凝固,这样就能适合于大量生产。
应予说明,在实施方案中,虽然例示了以柠檬酸作为用于促进凝固的酸,但是除了柠檬酸以外,还可例示苹果酸、酒石酸,富马酸、己二酸、乳酸、乙酸、食用酸等有机酸。关于这些酸的添加量,应添加至制得的胶质软糖中的pH值在3.5~3.8的范围内,以便能够保证在分注完毕之前溶液不会凝固,而在分注完毕后溶液一定凝固。如上所述,当pH值不到3.5时,凝固过快,从而难以进行分注,而当pH值超过3.8时,溶液变得不能凝固。
另外,在实施方案中,虽然例示了使用柠檬酸钠作为缓冲液,但除此之外,还可以例示乙酸钠等。
产业上利用的可能性
如上所述,本发明的胶质软糖即使在80℃左右的环境中也具有保形性,因此是有用的。
Claims (4)
1.一种胶质软糖,它是一种通过将水、砂糖、淀粉糖浆、酸、凝固剂、缓冲液、香精、色素一起混合而制成的胶质软糖,其特征在于,
作为上述的凝固剂,同时使用果胶和明胶,
作为上述果胶和上述明胶的添加量,相对于由砂糖、淀粉糖浆、酸、凝固剂和缓冲液构成的主要原料的固体成分总重量,果胶为1.9~2.6重量%,明胶为1~3.8重量%。
2.如权利要求1所述的胶质软糖,其特征在于,在上述的胶质软糖中添加有口臭消除剂。
3.如权利要求2所述的胶质软糖,其特征在于,上述的口臭消除剂是柿子的榨汁提取物。
4.一种胶质软糖制造方法,该方法是通过将水、砂糖、淀粉糖浆、酸、作为凝固剂的果胶和明胶、缓冲液、香精、色素、作为口臭消除剂的柿子榨汁提取物一起混合来制造胶质软糖,并且,作为上述果胶和上述明胶的添加量,相对于由砂糖、淀粉糖浆、酸、凝固剂和缓冲液构成的主要原料的固体成分总重量,果胶为1.9~2.6重量%,明胶为1~3.8重量%,其特征在于,
在将上述的水、酸的一部分、缓冲液、砂糖、淀粉糖浆、果胶一起混合溶解后,将上述的榨汁提取物混合到该溶解液中,将上述榨汁提取物搅拌均匀后,再将上述酸的其余部分、色素、香精以及上述的明胶溶解于其中来制造胶质软糖。
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US (1) | US5932273A (zh) |
EP (1) | EP0788746A4 (zh) |
JP (1) | JP3087078B2 (zh) |
KR (1) | KR970706740A (zh) |
CN (1) | CN1072905C (zh) |
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WO (1) | WO1997008962A1 (zh) |
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Also Published As
Publication number | Publication date |
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MX9703257A (es) | 1998-07-31 |
WO1997008962A1 (fr) | 1997-03-13 |
CN1072905C (zh) | 2001-10-17 |
US5932273A (en) | 1999-08-03 |
HK1004361A1 (en) | 1998-11-27 |
JP3087078B2 (ja) | 2000-09-11 |
KR970706740A (ko) | 1997-12-01 |
EP0788746A4 (en) | 2000-03-08 |
EP0788746A1 (en) | 1997-08-13 |
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