JP2001178381A - Gummy candy-like jelly and method for producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a gum-like jelly containing no gelatin and to provide a method for producing the gum-like jelly. SOLUTION: This gum-like jelly is characterized in that the gum-like jelly comprises psyllium seed gum as a jellying agent and has 0.6-0.8 water activity and 70 deg. to 95 deg. sugar content.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a gummy jelly which has a lower moisture content than ordinary jelly and is hardened, and a method for producing the same.

[0002]

2. Description of the Related Art Conventionally, jelly has been eaten as a dessert or the like after eating in a wide range of layers regardless of age and gender. Usually, jelly includes a so-called half-life jelly in addition to a soft one having a relatively high moisture content. Since this semi-lived jelly has a high sugar concentration, it is stable even at room temperature without being affected by microorganisms and the like, and has a long life. Examples of these semi-lived jellies include those using agar as a jellying agent, those using pectin, those using gelatin, and the like, which have a unique texture due to the paste. Semi-lived jelly using gelatin is rich in elasticity and has a rubber-like texture while other pastes create a crisp texture, and is popularly called gummy jelly or gummy candy.
Gummy jelly is not swallowed immediately when eaten, exists in the oral cavity for a relatively long time, and can provide the pleasure of chewing with the taste.

[0003]

However, gummy jelly using gelatin has a disadvantage that it has a low melting point, softens at a summer temperature (for example, 30 ° C. or more), and dissolves as it proceeds. In recent years, as a problem of mad cow disease, there is a problem that contamination of prion protein due to BSE infection can be completely eliminated from bovine gelatin.
Furthermore, for so-called vegetarians who do not eat animal-derived foods, it is important to not use gelatin, which is an animal protein.

Accordingly, an object of the present invention is to provide a gummy jelly containing no gelatin and a method for producing the same.

[0005]

Means for Solving the Problems In order to achieve the above object, the present inventors have made intensive studies, and as a result, using psyllium seed gum as a jelly agent instead of gelatin, the texture of gelatin has been improved. I found that gummy jelly can be made. Even if gelatin is not contained, gummy jelly having a rubbery texture with high elasticity can be obtained by containing psyllium seed gum.

[0006] Psyllium seed gum is a plantago species Plantago ova, a kind of plantain.
It is a natural vegetable gum obtained from seeds such as ta Forskal, and has excellent acid resistance, salt resistance, and enzyme resistance, and its viscosity is stable for a long period of time.

[0007] Psyllium seed gum is used as dietary fiber in some health foods, but has not yet been used in general foods. On the other hand, the required amount of dietary fiber of the Japanese is 20 to 25 g, but the intake of the Japanese is 15 to 20 g, and the dietary fiber is deficient. In recent years, the function of psyllium seed gum as a dietary fiber is becoming clearer, and dietary fiber can be easily replenished by the gummy jelly using the psyllium seed gum according to the present invention as a jellifying agent.

[0008]

BEST MODE FOR CARRYING OUT THE INVENTION The gummy jelly according to the present invention comprises 1
Preferably the shear stress in the block-shaped 20 ° C. cubic centimeters in 100~10000g / cm ^2, and the shear strain is 2 to 50 mm, particularly shear stress at 1000 to 3000 g / cm ^2, and the shear strain 5 It is preferably 15 mm. In the present invention, the shear stress and the shear strain were measured with a rheometer (manufactured by San Kagaku) at a compression speed of 20 mm / min using a 0.25 mm shear plunger wire.

In the gummy jelly according to the present invention, the water content is reduced by concentration or drying so that the water activity becomes 0.6 to 0.8, and at the same time, a low molecular sugar is mixed to give a sugar content of 70. It is prepared by processing so that the angle is between 95 ° and 95 °. In particular, while reducing the water content by concentration or drying so that the water activity becomes 0.6 to 0.7,
It is preferably prepared by mixing low molecular sugars and processing so that the sugar content becomes 80 ° to 90 °.

The gummy jelly according to the present invention comprises agar, carrageenan, furseleran, alginic acid, alginates, guar gum, locust bean gum, tara gum, cassia gum, tamarind gum, gum arabic, arabinogalactan, tragacanth gum, pectin, deacyl type Gellan gum, native gellan gum, curdlan, pullulan, xanthan gum, dextran, azotobacter vinelandie gum, glucomannan, starch, gelatin, CMC, salts of CMC, methylcellulose, karaya gum, chitin, chitosan. It is preferably added.

The psyllium seed gum, which is a jelly agent for gummy jelly according to the present invention, is preferably hydrolyzed if necessary.
It is preferably performed by any of heat, wet heat, acid, and enzyme. The psyllium seed gum develops a considerable viscosity during dissolution, bubbling bubbles, and the psyllium seed gum adheres to the vessel wall of the melting pot, but by using the psyllium seed gum in a hydrolyzed state Such adverse effects can be prevented.

Since the degree of hydrolysis affects the texture of the gummy jelly of the product, it is preferable to hydrolyze according to the desired texture. For example, the viscosity is 32000 mP · s
When the psyllium seed gum of (1% by weight of the heated and dissolved psyllium solution was measured at 20 ° C. with a B-type viscometer) to 3300 mP · s by hydrolysis, the workability at the time of dissolution was improved, and Also, a favorable texture can be obtained.

The gummy jelly according to the present invention can also be produced from unhydrolyzed powdery psyllium seed gum. When the powdery psyllium seed gum is dispersed in water and heated, the air bubbles are chewed and adhere to the vessel wall of the melting pot, but the powdery psyllium seed gum is not dispersed in water but has a sugar content of 50 ° to 90 °. The gummy jelly can be easily produced by dissolving by heating after dispersing in the above solution. This is considered to be because swelling of the psyllium seed gum is prevented in a solution having a sugar content of a certain level or more. In particular, psyllium seed gum, even when directly dissolved in a solution having a sugar content of 70 ° to 80 °, exhibits a gelling function unlike other gelling agents.

The method for producing gummy jelly according to the present invention comprises the steps of: dispersing a psyllium seed gum in a solution having a sugar content of 50 ° to 90 °; and heating the solution in which the psyllium seed gum is dispersed by heating the psyllium seed gum. Dissolving the gum.

[0015]

Next, examples of the gummy jelly according to the present invention will be described.

Example 1 20 g of psyllium seed gum powder was dispersed in 1000 g of water, heated and dissolved at 95 ° C. for 30 minutes, and then 400 g of sugar was added.
And 200 g of fruit juice (sugar content 55 °) is added and gelled,
The gel was dried at 50 ° C. for 40 hours to a sugar content of 80 ° to obtain a gummy jelly.

Example 2 10 g of psyllium seed gum was dispersed in 1000 g of water.
After heating and dissolving at 95 ° C. for 30 minutes, 400 g of sugar and 200 g of fruit juice (55 ° C. sugar) are added to form a gel. The gel is dried at 50 ° C. for 48 hours to a sugar content of 80 ° to remove gummy jelly. Obtained.

Example 3 A paste was prepared by adding 300 g of water to 20 g of psyllium seed gum powder, and then adding 400 g of liquid sugar (sugar content 75 °).
g and fruit juice (sugar content 55 °) 200 g were added, and the mixture was heat-treated at 95 ° C. for 1 hour to form a gel.
The gummy jelly was obtained by drying for 8 hours to a sugar content of 80 °.

Example 4 70 g of psyllium seed gum powder (preferably 75 μm pass product) was used in 1000 g of fructose dextrose solution (sugar content 75 °).
6.6 g of citric acid, 3.3 g of sodium citrate, and 100 parts of concentrated juice (sugar content 55 °)
g, an appropriate amount of perfume was added, and the mixture was stirred and dispersed. The mixture was heated at 80 ° C. for 18 hours to form a gel. The gel was dried at 50 ° C. for 24 hours to a sugar content of 80 ° to obtain a gummy jelly.

Example 5 100 g of water was added to 50 g of psyllium seed gum powder (preferably 75 μm pass product) to form a paste, which was added to fructose dextrose solution (sugar content 75 °) and uniformly dispersed with a mixer. The gel was formed by heat treatment at 2 ° C. for 2 hours, and the gel was dried at 50 ° C. for 24 hours to a sugar content of 80 ° to obtain a gummy jelly.

Example 6 3 g of psyllium seed gum powder was added to and dispersed in 100 g of water, and maltose syrup (sugar content: 75 °) was added and uniformly dispersed by a mixer, followed by heat treatment in an oven at 150 ° C. for 30 minutes. As a result, a gummy jelly was obtained.

Example 7 70 g of psyllium seed gum powder was mixed with 2 g of immediately soluble agar (UP-37 manufactured by Ina Food Industry Co., Ltd.), dispersed in 1000 g of water, and dissolved by heating at 95 ° C. for 30 minutes. 400 g of sugar and 200 g of fruit juice (sugar content 55 °) were added to form a gel, and this gel was dried at 50 ° C. for 48 hours to obtain a sugar content of 80 ° to obtain a gummy jelly.

Example 8 70 g of psyllium seed gum powder (preferably 75 μm pass product) was mixed with 1000 g of fructose dextrose solution (sugar content 75 °).
, And 10 g of a 50% aqueous solution of gum arabic was added to the dispersion, and 6.6 ml of citric acid was further added.
g, sodium citrate 3.3 g, concentrated juice (sugar content 55
°) After adding 100 g and an appropriate amount of flavor, stirring and dispersing, 95
Gelled by heating and melting at 30 ° C for 30 minutes.
And dried for 48 hours to obtain gummy jelly.

Example 9 3.5% phosphoric acid was added to psyllium seed gum powder (preferably 75 μm pass product), heated at 90 ° C. for 3.5 hours, and then added with sodium carbonate to obtain a pH of 6.5.
By neutralization to 5, a psyllium seed gum hydrolyzed powder was obtained. This psyllium seed gum hydrolyzed powder 7
After adding 0 g to 1000 g of fructose dextrose solution (sugar content 75 °) and dispersing well, 6.6 g of citric acid, 3.3 g of sodium citrate, 100 g of concentrated fruit juice (sugar content 55 °), and an appropriate amount of flavor are added, followed by stirring and dispersion. The mixture was heated and dissolved at 95 ° C. for 30 minutes to form a gel, and this gel was dried at 50 ° C. for 48 hours to obtain a gummy jelly.

Next, for the gummy jelly of Examples 1 to 8 having a cubic centimeter of 1 to 8 and the commercially available gummy jelly (Meiji Seika Co., Ltd .: Comparative Example 1, and Gakuto Sugar Co., Ltd .: Comparative Example 2), the shear stress and The shear strain was measured. The shear stress and the shear strain were measured using a 0.25 mm wire for a shear plunger and a compression speed of 20 mm /
Minute Rheometer (COMPAC-10 manufactured by Sun Science Co., Ltd.)
0). Table 1 shows the results.

[0026]

[Table 1]

[0027]

As described above, according to the present invention, since psyllium seed gum having a high viscosity is used as a jellifying agent,
Even if gelatin is not contained, a gummy jelly which is hardly treated with less water than ordinary jelly and a method for producing the same can be provided.

 ────────────────────────────────────────────────── ─── Continued on the front page (72) Inventor Takehiko Sakai 5074 Nishiharuka, Ina-shi, Nagano F-term (reference) in Ina Food Industry Co., Ltd. 4B041 LD02 LH02 LH05 LH07 LH08 LH09 LH10 LH11 LH13 LH14 LH16 LH17 LH18 LK17 LP25

Claims (7)

[Claims] 1. A gummy jelly using psyllium seed gum as a jellifying agent. 2. A water activity of 0.6 to 0.8 and a sugar content of 70.
The gummy jelly according to claim 1, wherein the angle is from 90 to 95 °. 3. A block of 20 cubic centimeters.
100 to 10,000 g / cm < ² >
The gummy jelly according to claim 1 or 2, wherein the shear strain is 2 to 50 mm. 4. Agar, carrageenan, furceleran, alginic acid, alginates, guar gum, locust bean gum, cod gum, cassia gum, tamarind gum, gum arabic, arabinogalactan, tragacanth gum, pectin, deacylated gellan gum, native gellan gum, curd It is characterized by adding one or more gums of orchid, pullulan, xanthan gum, dextran, azotobacter vinelandie gum, glucomannan, starch, gelatin, CMC, salts of CMC, methylcellulose, karaya gum, chitin, chitosan. The gummy jelly according to any one of claims 1 to 3. 5. The gummy jelly according to claim 1, wherein the psyllium seed gum is in a hydrolyzed state. 6. The gummy jelly according to claim 5, wherein the hydrolysis is performed by any of heat, wet heat, acid, and enzyme. 7. A syllium seed gum having a sugar content of 50 ° to 90 °.
And a step of dissolving the psyllium seed gum by heating the solution in which the psyllium seed gum has been dispersed, the method comprising the steps of: