JP2001252019A - Method for producing gummy candy - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an efficient method for producing a gummy candy good for health. SOLUTION: The method for the production of a gummy candy containing collagen, a carbohydrate and gelatin comprises the addition of gelatin to water, the mixing of the obtained mixture with water under reduced pressure of 25-200 hpa to effect the swelling of the gelatin, the heating of the swollen gelatin under reduced pressure of 250-800 hpa, the adjustment of the pressure to atmospheric pressure to prepare a gelatin solution and the addition of an aqueous solution of a carbohydrate and an aqueous solution of collagen to the gelatin solution.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a gummy candy that matches health orientation, has an excellent texture, and has excellent storage stability, and a method for producing the same.

2. Description of the Related Art Conventionally, various methods for producing gummy candy have been proposed. For example, Japanese Patent Publication No. 5-68216 discloses a gelatin chewing jelly obtained by gelatinizing a gelatin mix, wherein the gelatin mix mainly comprises starch-sugar and / or starch having a DE value of 70 or less, and acid-treated gelatin or Contains deionized alkali-treated gelatin, hydrochloric acid, nitric acid,
Phosphoric acid, acetic acid, apicinic acid, lactic acid, tartaric acid, malic acid,
A pH adjuster selected from citric acid and ascorbic acid,
A gelatin chewing jelly using a gelatin mix which is adjusted to a pH of 5 or less and contains substantially no sulfate, sodium or potassium ions is disclosed.

[0002] Japanese Patent Publication No. 4-60620 discloses that
A jelly comprising saccharides, water, an acidulant and gelatin as main components, wherein the content of the water is set to 10 to 25% by weight, the content of the acidulant is set to 1% by weight or more, and A jelly characterized in that at least 50% by weight is a sugar alcohol is disclosed. However, in the former technology, depending on tastes and performance requirements, even if the DE value of starch is used from a relatively high value to a low DE value in which sweetness and calorie are suppressed, it is also difficult to use starch and starch. Gelatin mix becomes cloudy even if the amount of
An object of the present invention is to provide a gelatin chewing jelly which can form a stable jelly without being separated into two layers and has excellent quality performance in a wide range. On the other hand, the latter technology
It has an unprecedented low-temperature fluidity and can be manufactured by mechanical filling at a low temperature of 60 ° C or less.
Despite containing 1% or more of an acidulant that could not be added in many cases as it impaired the physical properties of jelly in the past, it did not lose its properties as jelly and had moderate jelly strength and favorable texture. .

[0003] As described above, the conventional techniques relating to gummy candy relate to the formation of stable jelly and the strength of the jelly, and do not attempt to provide a health-oriented gummy candy.

SUMMARY OF THE INVENTION An object of the present invention is to provide a health-oriented gummy candy. Another object of the present invention is to provide a method for efficiently producing such gummy candy.

[0004]

According to the present invention, it is possible to solve the above-mentioned problems by selecting collagen as a component to be added to gummy candy, and to separately dissolve collagen separately from an aqueous solution in which gelatin and saccharide are dissolved. It has been made based on the finding that gummy candy can be efficiently prepared by preparing aqueous solutions prepared by mixing them at a specific temperature, and solving the above problems. That is, the present invention provides a gummy candy characterized by containing collagen. The present invention is also characterized in that an aqueous solution of gelatin and carbohydrate is dissolved in an aqueous solution of collagen at a temperature of 50 to 75 ° C., then defoamed, filled into a mold and molded. Provided is a method for producing gummy candy. The present invention is also a method for producing gummy candy containing collagen, carbohydrate and gelatin, wherein after adding gelatin to water, the gelatin is swelled by stirring and mixing with water under a reduced pressure of 25 hpa to 200 hpa, Then 250
The present invention provides a method for producing gummy candy, which comprises heating under reduced pressure of hpa to 800 hpa and then returning to normal pressure to prepare a gelatin solution, and adding an aqueous solution of saccharide and an aqueous solution of collagen to the gelatin solution.

[0005]

BEST MODE FOR CARRYING OUT THE INVENTION In the present invention, any form of collagen, such as powder, can be used. Also, the amount of collagen used can be varied widely depending on the purpose, but 0.1 to 3% by weight (hereinafter,%) in gummy candy
), And more preferably 0.3.
~ 1%. In the present invention, it is preferable to use sugars such as sugar, syrup and sorbitol, sugar alcohols and the like as main components of gummy candy. The amount of sugar added is not particularly limited, but may be an amount such that the Brix of the sugar solution is 70 to 85%. In addition, gelatin is used as a gelling agent for gummy candy. As the gelatin, those usually used for gummy candy can be used, but those having a Bloom value of 120 to 200 are preferable. Here, the Bloom value indicates the jelly strength. A 6.67% by weight aqueous solution of gelatin is put into a prescribed cup, cooled in a constant temperature bath at 10 ± 0.1 ° C. for 16 to 18 hours, and subjected to blooming. Jelly strength meter plunger (diameter 1
(2.7 mm) was measured by weighing the shot (g) required to push it into the jelly by 4 mm, and this weight was expressed as a Bloom value.

The gelatin used is 60 g of water.
Was added to the mixture, and the mixture was gently stirred to bring the gelatin to a swelling state, then immersed in hot water at 65 ° C. for 60 minutes to dissolve the gelatin, and then, using an R-type viscometer, rotor No: RU3 °. × R14, rotor rotation speed: 90r
It is preferable to use one having a viscosity of 500 to 1800 cp when measured under the conditions of pm, temperature: 60 ° C., and sample amount: 0.4 ml. The amount of gelatin used can be appropriately changed depending on the desired texture, but it is preferably used so as to be 3 to 10%, more preferably 5 to 8% in gummy candy. In the present invention, it is further preferable to use high methoxy (HM) pectin. Pectin is obtained by esterifying α-D-galacturonic acid with methanol, and high methoxy pectin has a degree of esterification of more than 50% and can impart heat resistance to gummy candy. Preferably, the degree of esterification is 50 to 70%. The amount of the high methoxy pectin to be used is not limited, but it is preferable to use the high methoxy pectin so as to be about 0.1 to 0.5% in the gummy candy.
Also, the weight ratio of high methoxy pectin: sugar is 1: 5
It is good to use so that it may be set to 1:20. In this case, the high methoxy pectin is easily dissolved.

In the gummy candy of the present invention, in addition, acidulants such as citric acid, malic acid and tartaric acid, various flavors, various juices, nutrients such as vitamins and calcium, and the like can be appropriately used. The gummy candy of the present invention can be produced by various methods.
At a temperature of (° C.), an aqueous solution of collagen is mixed, then defoamed, filled in a mold and molded. More specifically, first, gelatin is preferably dissolved by heating in water to prepare an aqueous gelatin solution. Here, it is preferable to prepare a gelatin aqueous solution having a gelatin concentration of 35 to 45%, and a temperature of 75 ° C. or less and a viscosity of 1000 to 60%.
00 (more preferably 2000 to 5000).

After gelatin is added to water, the mixture is stirred and mixed with water under reduced pressure to swell the gelatin and, after heating, return to normal pressure, whereby a gelatin solution can be produced without trapping air bubbles. As conditions in this case, it is preferable to increase the degree of reduced pressure when swelling the gelatin by stirring and mixing with water, and to reduce the degree of reduced pressure during the subsequent heat treatment,
The former can be exemplified by 25 hpa to 200 hpa, and the latter can be exemplified by 250 hpa to 800 hpa. As for heating conditions, it is preferable to stop heating when the temperature of the gelatin solution reaches 65 ° C to 75 ° C. If the gelatin solution is exposed to an excessively high temperature, the viscosity of the gelatin decreases, which is not preferable. In the case of manufacturing under normal pressure separately from the above method, the obtained aqueous gelatin solution is subjected to 50 to 6
It is preferable to leave at about 5 ° C.

On the other hand, separately from the gelatin aqueous solution, the saccharide is preferably dissolved in water to prepare an aqueous saccharide solution. Here, high methoxy pectin can be added and dissolved. Next, the aqueous solution of the saccharide is boiled down at 95 to 115 ° C, preferably about 100 to 115 ° C, so that the Brix of the saccharide becomes about 70 to 85%, and then 50 to 7%.
It is preferable to cool to about 5 ° C. The aqueous gelatin solution thus prepared and the aqueous saccharide solution are mixed at a temperature of 50 to 75 ° C., and then an aqueous solution of collagen is mixed therein in the same temperature range. The aqueous solution of collagen used here is preferably prepared in advance by dissolving collagen in water, and particularly preferably prepared at a temperature of 50 to 75 ° C. An acid such as citric acid, a flavor, or the like can be added to the aqueous solution of collagen.

An aqueous solution of gelatin and saccharide is dissolved in an aqueous solution of collagen at a temperature of 50 to 75 ° C., and the concentration of gelatin is 4 to 5% and the Brix of saccharide is about 60 to 75%. And then 50 if necessary
It is preferable to leave the mixture at about 75 ° C. for defoaming. Thereafter, the mold is filled according to a conventional method. As a filling method,
The starch mold type is generally used. That is, a recess such as corn starch or the like that is flattened and flattened is formed with a pressing die such as gypsum or aluminum, and the recess is filled and molded. After the above filling, it is preferable to dry and solidify and to form a desired shape. The drying conditions are as follows:
24 hours to 48 hours at 30 ° C. and a relative humidity of 30% to 50%. After drying and solidification, the gummy candy is taken out of the mold and, if necessary, coated with an oil coating for glazing to produce a product.

[0011]

According to the present invention, it is possible to provide a gummy candy that is health-oriented and has an appropriate texture and an excellent texture. Further, according to the present invention, such gummy candy can be produced efficiently and almost without bubbles. Next, the present invention will be described with reference to examples.

[0012]

EXAMPLES Example 1 (Preparation of gelatin solution) A bloom value of 15 was added to 7.5 parts by weight of water.
After adding and mixing 5 parts by weight of gelatin, the state was changed to 2
Hold for ~ 3 minutes to allow the gelatin to swell. Thereafter, heating was performed until the product temperature reached 65 ° C. to obtain a gelatin solution. The resulting gelatin solution was allowed to stand at a product temperature of 65 ° C. for about 30 minutes for defoaming. (Preparation of sugar solution) After stirring and mixing 40 parts by weight of reduced starch syrup and 6 parts by weight of water, 20 parts by weight of granulated sugar, 20 parts by weight of glucose, and high methoxy pectin (esterification degree: 52%)
3 parts by weight were added and mixed with stirring. After that, the product temperature is 110 ° C
, And the product temperature was reduced to 70 ° C by a vacuum concentration treatment. As a result, the sugar solution is reduced from 86.3 parts by weight to 7 parts.
It was concentrated to 9.4 parts by weight. (Preparation of Collagen Solution) After mixing 0.65 parts by weight of collagen powder and 2.35 parts by weight of water with stirring, the mixture was allowed to stand in a refrigerator overnight for defoaming.

(Preparation of Gummy Candy) To 79.4 parts by weight of a sugar solution kept at about 70 ° C., 12.5 parts by weight of a gelatin solution kept at 65 ° C. were added and mixed.
Parts by weight, and then 4 parts by weight of lemon juice, 0.6 parts by weight of lemon flavor and 0.02 parts by weight of a pigment are added, and the mixture is stirred and mixed to homogenize, and then about 10 minutes for defoaming. It was left still. Thereafter, the mixture was placed in a filling machine, filled into a die for extracting corn starch in an amount of about 5 g each, and subjected to a drying treatment at 20 ° C. and a humidity of 40% for 48 hours, and then taken out of the corn starch to obtain gummy candy. Gummy candy obtained in this way is hardly seen from the foam,
The texture was moderately chewy. 3
Even when left for a long time in an environment of 7 ° C., the resin was slightly softened, but there was almost no deformation or water separation, and the suitability at high temperatures such as in summer was excellent.

Claims (4)

[Claims] 1. A method for producing gummy candy containing collagen, carbohydrate and gelatin, wherein gelatin is added to water, and the mixture is stirred and mixed with water under reduced pressure of 25 hpa to 200 hpa to swell gelatin. 250 hpa
A method for producing gummy candy, comprising heating under reduced pressure of about 800 hpa and then returning to normal pressure to prepare a gelatin solution, and adding an aqueous solution of a carbohydrate and an aqueous solution of collagen to the gelatin solution. 2. The heating condition is such that the temperature of the gelatin solution is 65 ° C.
The method according to claim 1, wherein the heating is stopped when the temperature reaches to 75 ° C. 3. The production method according to claim 1, wherein the aqueous saccharide solution contains high methoxy pectin. 4. The method according to claim 3, wherein the weight ratio of high methoxy pectin to saccharide is 1: 5 to 1:20.