JP2004208635A - Soft candy - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide tasty soft candy containing gumi, and improved in stickiness to the teeth, having original palate feeling. <P>SOLUTION: The soft candy is obtained by putting linear-shaped gumi having a moisture content of 10-20 wt.% into soft candy dough containing at least one kind of saccharides as solid ingredients. Such gumi-containing candy presents refreshing after taste even when causing stickiness to the teeth because the gumi remains. The candy is made so as to uniformly combine both of the soft candy dough and the gumi without having no need of such a difficult operation as to uniformly disperse the gumi in the soft candy dough, and prevents generation of any parts without gumi feeling so as to be produced in a high yield. It is more preferable that the soft candy dough contains gelatine and at least one kind of saccharides as solid ingredients, or contains 0.02-0.3 wt.% of crystalline cellulose in the soft candy dough. <P>COPYRIGHT: (C)2004,JPO&NCIPI

Description

[0001]
[Technical field to which the invention belongs]
The present invention provides a novel confectionery, and more specifically, a soft gummy candy with a new texture and an improved taste with an improved taste without impairing the aroma.
[0002]
[Prior art]
Candies containing sugars as solids and having a water content of 6 to 20% by weight have been widely eaten as soft candies. However, in recent years, the sales volume of soft candy has continued to decline year by year. The main reason that soft candies cannot respond to the demands of the times is that they cannot stick to their teeth forever and various solutions have been proposed. Most of them were additive solutions. However, the solution using the additive as described above has a problem that the taste of the soft candy itself is hindered. Therefore, the present inventors have first found and proposed a solution different from the conventional method using additives. That is, a soft candy was proposed in which gummy having a water content of 10 to 20% by weight was dispersed in 5 to 30% by weight of the candy (see Patent Document 1).
[0003]
The novel soft candy proposed by the present inventors does not improve toothing by adding various additives as a conventional additive to the soft candy, but disperses some solid matter therein. This method was adopted for soft candies. Needless to say, it is necessary that the solid to be dispersed does not dissolve in gelatin or sugar, which is a soft candy composition, and that the texture and taste of the soft candy match. Therefore, as a result of various studies, it was found that gummies have very good matching properties with soft candies, and further, gummy gums crushed to a certain size in advance or gummy grains formed into granules were produced in a soft candy manufacturing process. This solves the problem of toothedness in soft candy by dispersing.
[0004]
Further, the present inventors have devised a gummy soft candy in which a small amount of crystalline cellulose is added as an additive to the dough to improve the taste of the gummy soft candy (Japanese Patent Application No. 2001-192842). ).
[0005]
[Patent Document 1]
JP-A-2002-183
[Problems to be solved by the invention]
However, as a result of further studies by the present inventors, it is difficult to uniformly disperse gummy having a low melting point in soft candy dough in actual production, and gummy gum is completely and uniformly dispersed in soft candy dough. Without them, it turned out that there may be parts where the texture of the gummy can not be felt. Therefore, in order to completely disperse the gummy in the soft candy dough, it is necessary to perform severe temperature control of the soft candy dough when dispersing the gummy, and to devise a method of dispersing the gummy in the soft candy dough, and the production yield Could cause a decline.
[0007]
An object of the present invention is to further improve a soft candy with a new texture with improved toothing as described above, and in particular, to ensure the combination of the soft candy and gummies, and to further improve the gummy soft candy. The purpose is to provide.
[0008]
[Means for Solving the Problems]
In order to achieve the above object, the present inventors have further studied and, as in the previous invention, do not disperse the gummy in the soft candy dough, but make the gummy linearly in the soft candy. It has been found that by inserting the soft candy, the gummy soft candy that can enjoy the difference in texture between the gummy and the soft candy can be enjoyed no matter where the bite is bitten.
[0009]
That is, the present invention provides a soft candy containing gummy gum, wherein a linear gummy having a water content of 10 to 20% by weight is inserted into a soft candy dough containing one or more saccharides as a solid content. It is.
[0010]
Further, the present invention is a soft candy containing gummy gum, wherein the soft candy dough contains gelatin and one or more saccharides as a solid content.
[0011]
Furthermore, the present invention is a gummy soft candy, characterized in that the soft candy dough contains 0.02 to 0.3% by weight of crystalline cellulose.
[0012]
Even if the soft candy according to the present invention as described above has gums, the gummy remains, so that it shows a clean after-meal feeling, and also has difficult operations such as uniformly dispersing the gummy in the soft candy dough. Without the need, a soft candy in which both are uniformly combined can be obtained, and the occurrence of a portion where the texture of the gummy is not felt can be prevented, and the product can be produced with high yield.
[0013]
In addition, in the soft candy of the present invention in which the soft candy and the gummy are combined as described above, it is preferable that the weight of the gummy is 5 to 70% of the total amount. If the weight of the gummies is less than 5% of the total amount, the texture of the gummies is not felt, and the effect of preventing toothing in the present invention is drastically reduced. If it exceeds 70%, the texture of the soft candy can hardly be felt.
[0014]
DETAILED DESCRIPTION OF THE INVENTION
In the soft candy of the present invention, a linear gummy is inserted into a soft candy dough containing one or more saccharides as a solid content.
[0015]
The soft candy used in the present invention is defined by Japanese Agricultural Standards. In other words, the candy is a soft candy made from candy dough boiled down to about 6% by weight or more and 20% by weight or less. If the water content in the soft candy dough is less than 6% by weight, the soft texture will be lost, while if it exceeds 20% by weight, the insertion of the linear gummy into the soft candy dough will not be successful. A more preferable range of the water content of the soft candy dough used in the present invention is a range of 6 to 15% by weight.
[0016]
The sugar is selected from sugar, glucose, fructose, fructose-fructose liquid sugar, fructose-dextrose liquid sugar, sugar-mixed fructose-glucose liquid sugar, lactose, sugar alcohol, starch syrup and starch syrup. More than one saccharide can be used. The content of the saccharide in the candy dough is preferably in the range of 70 to 90% by weight.
[0017]
Further, the soft candy dough in the soft candy of the present invention may be composed of gelatin and one or more saccharides as a solid content.
[0018]
As the gelatin, pork skin gelatin, cow bone gelatin, fish gelatin and the like can be used. The content of gelatin in the candy dough is preferably in the range of 0.2 to 10% by weight.
[0019]
In the soft candy of the present invention, a linear gummy is inserted into the candy dough as described above. The water content of the gummies is 3 to 30% by weight, more preferably 10 to 20% by weight. If the water content of the gummy is less than 3% by weight, the gummy is too hard and feels foreign matter. On the other hand, if the water content of the gummi exceeds 30% by weight, the shape retention of the gummi is lost and the texture of the gummy is not felt. In addition, it is preferable to determine the water content of gummy in relation to the water content of the soft candy dough.
[0020]
The amount of gummy to be inserted into the soft candy dough is preferably 5 to 70% by weight based on the total weight of the soft candy. When the amount of the gummy is less than 5% by weight, the texture of the gummy does not come out, and the improvement of the toothing cannot be achieved. On the other hand, if the amount of the gummy is more than 70% by weight, the texture of the soft candy does not come out, and the user feels like eating the gummy itself. Therefore, depending on the composition and aroma of the soft candy, the content of gummy to be inserted into the candy dough is 5 to 70% by weight, more preferably 20 to 50% by weight, based on the whole soft candy.
[0021]
Further, the soft candy of the present invention is characterized in that the soft candy dough containing one or more saccharides as a solid content contains 0.02 to 0.3% by weight of crystalline cellulose. The crystalline cellulose used in the present invention is obtained by hydrolyzing high-purity wood pulp with an acid, removing non-crystalline regions, and purifying and drying. Since the crystalline cellulose has functions such as emulsion stabilization, suspension stabilization, and viscosity adjustment, it is added to various foods. For example, in the case of ice cream, it does not increase viscosity to suppress whey separation, in the case of cocoa beverages, it does not increase viscosity to prevent sedimentation of suspended particles, and in the case of fruit jelly, it prevents water separation and pulp For giving a feeling, there is an example. However, there is no example of adding soft candy to improve the taste.
[0022]
In addition, when using polymers other than crystalline cellulose, for example, fiber, starch, low DE starch syrup, etc., the scent is masked by these polymers and there is no top scent, but there is only bottom taste but it does not lead to umami. Become something. On the other hand, when crystalline cellulose is used, the taste can be improved without impairing the aroma. Needless to say, in the present invention, crystalline cellulose is an essential component, but the above-mentioned components can be added.
[0023]
Specific examples of the crystalline cellulose include, for example, “Avicel”, “Ceolas”, and “Ceolas Cream” (all trade names) manufactured by Asahi Kasei Corporation. The crystalline cellulose is preferably contained in the soft candy dough at 0.02 to 0.3% by weight. If the proportion of crystalline cellulose added to the dough exceeds 0.3% by weight, the roughness of the crystalline cellulose is rather increased, which is inconvenient. On the other hand, if the proportion of crystalline cellulose added to the dough is less than 0.02% by weight, no effect due to crystalline cellulose is observed. A more preferable range of the addition amount is 0.05 to 0.15% by weight.
[0024]
In addition, in the soft candy dough of the present invention, in addition to the above essential components, vegetable or animal fats and oils, gelatin and fondant generally used for preventing toothing, other flavors, coloring agents, sour components, Carboxylates for pH adjustment, and other chain compounds derived from starch other than the above, vitamins, calcium, proteins, salts, spices, fruit juices, animal and plant extracts and processed products, gelatin processed products, animal and plant dried products Products and processed products thereof, thickened polysaccharide processed products, etc., and gummy gum to be inserted into the dough, gum arabic, pectin, agar, carrageenan, locust bean gum, guar gum, tamarind seed polysaccharide, Gelling agents such as karaya gum, tragacanth gum, xanthan gum, pullulan, gellan gum, curdlan, fragrances and colorings Sour components and the like may be added.
[0025]
As the carboxylate, sodium lactate, calcium lactate, sodium citrate, potassium hydrogen tartrate and the like, as a chain compound derived from starch, pregelatinized starch, indigestible dextrin, polydextrose, etc., as a protein agent , Ovalbumin, milk, soy protein, wheat protein, etc., herbal extracts, polyphenols, collagen, gums, concentrated juices and the like as animal and plant extracts and processed products, dried vegetables and dried fruits, as animal and plant dried products and processed products, Spices, cocoa, milk powder and the like can be used, gelatin processed jelly, gelatin capsules, marshmallows and the like can be used as processed gelatin, and pectin jelly, jam, fruit sauce, pullulan sheet and the like can be used as processed thickened polysaccharide.
[0026]
In addition, frappe can be added to make the difference in texture between gummy and soft candy more apparent. Frappe is a frothed candy made by bubbling a frothing agent swelling liquid and hardening it with candy that has been cooked low. As the foaming agent, protein agents such as whey protein, wheat protein, soy protein, and egg white can be used. By adding a lump of foam called frappe afterwards, the texture becomes softer than the soft candy moisture, and the difference in texture from gummy can be felt more. The water content of the frappe can be 3 to 80% by weight, but if the water content is high, the temperature of the soft candy itself needs to be extremely high. It becomes difficult. A more preferable range of the water content of the frappe is a range of 10 to 30% by weight.
[0027]
In order to manufacture the soft candy of the present invention, for example, a gummy formed in a linear shape is wrapped with a soft candy separately prepared and cut into a suitable size. Specifically, first, a gummy formed in the predetermined line shape by a conventionally known manufacturing method or a gummy made in a large area is cut into a line shape. On the other hand, soft candy dough is composed of sugar, starch syrup, crystalline cellulose, chain compounds derived from starch, vitamins, calcium, proteins, salts, spices, fruit juice, animal and plant extracts and processed products, animal and plant dried products and processed products. Product, gelatin processed product, thickened polysaccharide processed product, etc., mixed and dissolved, concentrated, mixed with gelatin, added with acidulant and flavoring agent as appropriate, stirred, cooled, and cooled to the desired thickness. Stretch.
[0028]
Next, the soft candy of the present invention is completed by wrapping the linear gummies created as described above around the soft candy dough around the center. At this time, it can be wrapped with soft candy dough after using some linear gummy or twisting.
[0029]
【Example】
Next, the present invention will be described in detail with reference to examples, but the present invention is not limited to these examples.
[0030]
(Example 1)
First, gummy was prepared as follows. 33 parts of sugar, 46 parts of starch syrup, 11 parts of gelatin, and 4.5 parts of gum arabic were dissolved by heating and concentrated under reduced pressure. To this were added 5 parts of orange juice, 0.4 parts of acidulant, and a small amount of flavor to make uniform. After filling into a starch mold of a fixed volume with a precision filling machine and drying, the powder was oiled to obtain a linear gummy. The water content of the obtained linear gummy was 13% by weight, and the size was 6 mm in diameter and 1000 mm in length.
On the other hand, 26 parts of sugar, 40 parts of starch syrup, 1.2 parts of Theolas cream manufactured by Asahi Kasei Corporation, 8 parts of concentrated yogurt, 7 parts of oils and fats, and 0.5 part of emulsifier were boiled down to 5% of water in a vacuum cooker. Next, 2.4 parts of gelatin, 0.7 parts of sour agent and 0.4 part of flavor were mixed by a pressure mixer. Further, 3.7 parts of frappe and 3 parts of fondant were mixed with a kneader and then aged overnight to obtain a soft candy dough. The moisture content of this dough was 7.5% by weight, and the content of crystalline cellulose in the dough was 0.12% by weight.
The soft candy dough prepared as described above was formed into a diameter of 6 mm and a length of 1000 mm, wrapped around the above-mentioned linear gummy so as to be surrounded by the linear soft candy dough, and stretched in a bar shape to a length of 20 mm. And molded into a cylindrical shape having a diameter of 18 mm and a length of 20 mm, followed by packaging. The gummy content of the obtained soft candy was 15% by weight based on the whole amount.
[0031]
(Example 2)
A soft candy was prepared in the same manner as in Example 1 except that grape juice was used instead of orange juice in Example 1. It was a soft candy with a new texture of gummy.
[0032]
(Examples 3 and 4)
In Example 1, a soft candy having a different taste was used as a dough by using a concentrated cream instead of the concentrated yogurt, and the same gummy as in Examples 1 and 2 was inserted. It became a soft candy with a new texture of gummy.
[0033]
(Example 5)
Gummies were prepared as follows. After heating and dissolving 30 parts of sugar, 46 parts of starch syrup, 13 parts of gelatin, and 5.5 parts of gum arabic, the mixture is concentrated under reduced pressure. To this were added 4 parts of apple juice, 1.4 parts of acidulant, a colorant and a small amount of flavor to make uniform. The starch was filled into a fixed volume starch mold with a precision filling machine, dried, and then depowder-oiled. A sheet gummy having a length of 1000 mm, a width of 60 mm and a height of 6 mm was obtained. The sheet gummy was cut into a width of 6 mm to obtain ten linear gummy. The water content of the obtained linear gummy was 15% by weight, the size was 6 mm in diameter and 1000 mm in length.
The obtained linear candy was wrapped and stretched in the same candy dough as in Example 1, cut into a length of 20 mm, formed into a cylindrical shape having a diameter of 12 mm and a length of 20 mm, and packaged. The gummy content was 30% by weight of the total amount.
The gummy soft candy obtained in this manner was a new texture gummy soft candy with an apple scent.
[0034]
(Example 6)
First, gummy was prepared as follows. 33 parts of sugar, 46 parts of starch syrup, 11 parts of gelatin, and 4.5 parts of gum arabic were dissolved by heating and concentrated under reduced pressure. To this, 5 parts of strawberry juice, 0.4 part of acidulant and a small amount of flavor were added to homogenize. After filling into a starch mold of a fixed volume with a precision filling machine and drying, the powder was oiled to obtain a linear gummy. The water content of the obtained linear gummy was 13% by weight, and the size was 6 mm in diameter and 1000 mm in length.
On the other hand, the soft candy dough of Example 1 was formed into a sheet. The obtained sheet-shaped soft candy was a sheet having a length of 1000 mm, a width of 30 mm and a height of 6 mm.
What was rolled up and stretched with a sheet-shaped soft candy around the above-mentioned linear gummy was cut into a length of 20 mm, molded into a column having a diameter of 18 mm and a length of 20 mm, and packaged. The gummy content of the obtained soft candy was 30% by weight.
The gummy soft candy obtained in this way was a new texture gummy soft candy with a strawberry scent.
[0035]
【The invention's effect】
As is clear from the above description, the novel soft candy according to the present invention provides a new texture of gummy soft candy that is delicious and has improved teeth.

Claims (3)

A soft candy containing gummy gum, wherein a linear gummy having a water content of 10 to 20% by weight is inserted into a soft candy dough containing one or more sugars as a solid content. The gummy soft candy according to claim 1, wherein the soft candy dough contains gelatin and one or more saccharides as solids. The gummy soft candy according to claim 1 or 2, wherein the soft candy dough contains 0.02 to 0.3% by weight of crystalline cellulose.