JP2007202447A - Jelly confectionery and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide jelly confectionery having viscoelasticity, softness and palate feeling excellent in firmness: and to provide a method for producing the jelly confectionery. <P>SOLUTION: The jelly confectionery comprises a combination of a block gelatinous material containing a polysaccharide thickener consisting mainly of only carrageenan or both of carrageenan and agar, and a block gummy candy containing gelatin. The method for producing the jelly confectionery comprises the following process: charging heated dissolved material containing the polysaccharide thickener having almost the same Brix value (sugar content) as that of jelly confectionery as a final product in a molding container larger than the final product; charging heated dissolved material containing gelatin having almost the same Brix value as that of the jelly confectionery as a final product onto the charged filling; leaving the material at rest to be coagulated followed by taking out the coagulated material from the molding container; and cutting the material into the size of the final product. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to a jelly confectionery and a method for producing the same. More specifically, the present invention relates to a jelly confectionery comprising a lump gelled product containing thickening polysaccharides mainly composed of carrageenan and agar, and a lump gummy candy containing gelatin, and a method for producing the same.

  Gummy candy hardened with gelatin is known to be a jelly confectionery that does not get swallowed immediately after eating and exists in the oral cavity for a relatively long period of time, and provides a pleasant chew with good taste (see Patent Publication 1). Moreover, carrageenan, agar, etc. are known as a gelled substance which comprises jelly (refer patent document 2).

  The word “gummy” is German, meaning rubber or rubber. Gummy Candy was developed in Germany more than 60 years ago and currently forms a large market mainly in Europe. In Japan, each company has been manufacturing since about 1980, and as a new genre of confectionery, a fairly large market has been formed.

Gummy candy has a high moisture content of 14 to 16%, but it has a low water activity and can contain a lot of moisture because it has a low water activity for about 10 months. It has gained popularity as a confectionery that matches the present age.
However, although gummy candy has elasticity and a rubber-like texture, it also has physical properties that are easy to tear, and there is a problem that the structure of the candy tends to become a small piece as soon as it is bitten by the mouth.

In foreign countries, the raw seaweed of carrageenan has been used for a long time. Among them, there was a use in the Irish region where seaweed was dried in the sun and powdered, and this was dissolved in milk to make a milk dessert. This seaweed is one of the main ingredients of carrageenan in Kondras Kris Pass called Irish Moss. Irish moss was later traded on a commercial basis, and it was called Carrageenan because of the name of the seaweed collection site.
In Japan, it has been used as a stabilizer for ice cream since about 1960, and since it has gel characteristics different from agar at present, gels are used for processed meat products such as jelly, milk dessert, and ham sausage. It is used as an agent and thickener.

  However, carrageenan is mainly used for foods having a low Brix value (sugar content: Bx.) Of 30 or less, and is not frequently used for foods having a high Brix, particularly confectionery. This is because when an acid is added to carrageenan with high Brix, the gel strength is unlikely to increase, and there is a tendency that the gel strength does not solidify. Therefore, the jelly confectionery having carrageenan as a main component of the gelling agent has a problem that a fruit having a great marketability cannot be realized.

  In addition, in order to improve the shelf life of jelly confectionery, there is a method of increasing the sugar content of confectionery to lower the water activity, but in the case of jelly confectionery containing carrageenan as the main component, increasing the sugar content increases the viscosity. Therefore, industrial production becomes difficult. At present, there is no known method for producing a distribution confectionery using such a highly viscous material.

Agar is a dry matter obtained by hot water extraction of viscous substances present in red algae (Amakusa), and it has been widely used as a traditional Japanese confectionery material such as "Tokoten", which has been solidified from the boiled Amakusa for a long time. I came.
However, jelly confectionery containing agar as a gelled product has physical properties that are easier to tear than gummy candy, and therefore, there is a problem that the use form as jelly confectionery is limited and the demand does not spread greatly.

Japanese Patent Laid-Open No. 8-173063 Japanese Patent Laid-Open No. 10-99030

The present inventors have earnestly researched on jelly confectionery having an excellent texture and improved the above problems, and combining a lump gel containing a specific gelling agent and a lump gummy candy containing gelatin. Thus, the inventors have found that these problems are improved and that an unprecedented texture is achieved, and the present invention has been completed.
That is, an object of the present invention is to provide a jelly confectionery that exhibits a soft and firm texture with viscoelasticity, and a method for producing the jelly confectionery.

To achieve the above object, the gist of the present invention is as follows.
[1] Jelly confectionery characterized by combining carrageenan alone or a bulk gelled product containing a thickening polysaccharide mainly composed of carrageenan and agar and a bulk gummy candy containing gelatin;
[2] A heated melt containing a thickening polysaccharide having a Brix value (sugar content) substantially equal to the Brix value of the final product, jelly confectionery, and having a thickening property mainly composed of carrageenan or carrageenan and agar Filling the heated melt containing saccharides into a molder larger than the size of the final product;
Filling a heated melt containing gelatin having a Brix value substantially equal to the Brix value of the jelly confectionery as a final product onto a filling made of the heated melt containing the thickening polysaccharide;
A step of standing until the filling containing the thickening polysaccharide and the filling containing gelatin are solidified,
The process of taking the solidified product from the molding machine and cutting it into the final product size,
The manufacturing method of the jelly confectionery characterized by comprising.

Hereinafter, the present invention will be described in more detail.
The jelly confectionery of the present invention is characterized in that carrageenan alone or a lump gel containing a thickening polysaccharide mainly composed of carrageenan and agar is combined with a lump gummy candy containing gelatin.
By having such characteristics, not only the ease of tearing of the gummy candy and the narrow variety of the taste of the gelled product are complemented, but also a texture that is soft and soft with viscoelasticity is exhibited.

Viscoelasticity refers to a physical property having viscosity and elasticity. The jelly confectionery of the present invention has a soft texture because it has a viscoelasticity comparable to the lower viscoelasticity of the gelled product or the gummy candy as described below.
And even if the jelly confectionery of the present invention is further chewed, the massive gelled product and the massive gummy candy constituting the jelly confection are not easily separated, and the viscoelasticity of each of the gelled product and the gummy candy is combined. Unlike the case of the gelled product and the gummy candy alone, it is possible to feel an unprecedented new texture that it is hard to break even if it is chewed more strongly than those, and changes with the soft texture at the beginning of chewing You can taste it. In addition, the elasticity referred to in the present invention refers to the elasticity of the entire jelly confectionery in which a lump gelled product and a lump gummy candy are combined.

  Therefore, the jelly confectionery of the present invention has a soft texture at the beginning of chewing as compared to the conventional jelly confectionery that tends to break apart and does not feel a change in texture. As the food is compressed), the texture is changed, and the excellent texture is also felt, so that the consumer can enjoy “chewing” more.

  In addition, the jelly confectionery of the present invention can exhibit a taste with a sour taste, which was difficult with the gelled product alone, by combining a gummy candy containing a sour component such as fruit juice with the gelled product. Due to a synergistic effect with the sensation, eating the jelly confectionery of the present invention presents a texture as if eating fresh fruits.

The jelly confectionery of the present invention is not in a state where the gelled product and the gummy candy are integrally integrated, but is composed of a lump gelled product and a lump gummy candy having independent shapes, and is in contact with each other in whole or in part. It is integrated in the state.
Therefore, the jelly confectionery of the present invention is different in structure and texture from the jelly confectionery obtained by cooling a heated melt of a mixture containing gelatin and carrageenan, and if necessary agar.

  In addition, a lump shape means the state which has a mutually independent shape, without the gelled material being mixed in a gummy candy suddenly and integrally. Although there is no limitation in particular as an example of a lump shape, it is preferable that it is a layer form from which a gelled material and a gummy candy have predetermined | prescribed thickness from a viewpoint which is easy to manufacture the jelly confectionery which has suitable food texture. Further, a member such as chocolate, cookie, candy, jam, fruit juice, fruit peel, etc., may be sandwiched between the lump gelled product and the lump gummy candy so as not to impair the texture of the present invention. .

  The gelled product used in the present invention contains carrageenan alone or a thickening polysaccharide mainly composed of carrageenan and agar.

  The carrageenan used in the present invention is a kind of gelling agent, and is a red algae, for example, Chondrus crispus called Irish moss, Eucheuma cottonii, Yuchema spinosum. It is a kind of polysaccharide called galactan, a polymer made of galactose containing sulfate groups and anhydro groups, obtained from raw materials such as

  There are three types of carrageenan, such as kappa, iota, and lambda-carrageenan, depending on the amount of anhydro and sulfate groups in the molecule. Among them, the more hydrophobic anhydro group and the less hydrophilic sulfate group have the property of increasing the gelling power.

  Carrageenan can change the texture and strength of the gelled product to a desired level by adding a metal salt such as potassium salt or calcium salt.

  Among thickening polysaccharides, gelled products containing carrageenan as the main component are excellent in viscoelasticity. In the present invention, iota type carrageenan is used from the viewpoint of forming a highly elastic gel when the concentration of the mixture containing the thickening polysaccharide is high and the viscosity is high. Furthermore, the elasticity of the gelled product is increased, which is preferable.

  Agar is a thermoreversible hydrocolloid that does not dissolve in cold water but dissolves in hot water to form a sticky liquid and forms a hard gel when cooled. This is because the molecules gradually gather by cooling and start to form a double helix structure. Next, these are substances that form a three-dimensional network structure and form a gel.

  The agar used in the present invention is not limited as long as it is conventionally used for baked confectionery and Japanese-Western confectionery, for example, mainly red algae, maca which is a genus of genus, stinkweed, hiragusa, etc. -Agar obtained by extraction from the genus Igis, cow genus, etc., agar obtained by further processing the agar extracted from these natural products, and the like. Examples of agar with modified physical properties include low-strength agar with a shortened sugar chain and easily meltable agar with a reduced melting temperature.

  In addition, in the case of agar made from the aforementioned red algae, regardless of its chemical composition and average molecular weight, it may be produced through conventional manufacturing methods, that is, extraction, filtration, coagulation, drying, etc. Either can be used. For example, agarose in which β-D-galactopyranose bonded at the 1,3-position and 3,4-anhydro-α-L-galactopyranose bonded at the 1,4-position are connected in a straight chain and ionic gelation A complex substance composed of agaropectin with no ability is mentioned.

  The thickening polysaccharide used in the present invention is syrup, granulated sugar, brown sugar, tri-warm sugar, reduced starch syrup such as sorbitol, erythritol, xylitol, maltitol, lactitol, and palatinit, and saccharides such as polydextrol and starch. In addition, it acts as a gelling agent that can gel the resulting mixture by mixing with raw materials such as fats and oils, milk solids, cacao, emulsifier, fragrance, liquor, fruit juice, dried fruit, koji.

  Examples of the thickening polysaccharide include pectin, guar gum, locust bean gum, gum arabic, tamarind gum, tara gum, konjac mannan, gellan gum and xanthan gum in addition to the carrageenan and agar.

  The content of the thickening polysaccharide in the gelled product is preferably 0.1 to 10% by weight, and more preferably 0.1 to 1.0% by weight. If the amount of the thickening polysaccharide is less than 0.1% by weight, it tends to be poorly dissolved and cannot be sufficiently gelled, and if it exceeds 10% by weight, the viscosity becomes too high and cannot be easily filled. .

  The remainder of the gelled product is starch syrup such as starch syrup, granulated sugar, brown sugar, tri-warm sugar, sorbitol, erythritol, xylitol, maltitol, lactitol, and palatinit, saccharides such as polydextrol, starch, fats and oils, What is necessary is just milk solid content, cacao content, an emulsifier, a fragrance | flavor, Western liquor, fruit juice, a dried fruit, a koji, etc.

The content of carrageenan and agar in the thickening polysaccharide is preferably 30 to 100% by weight, more preferably 80 to 100% by weight, and still more preferably 90 to 100% by weight.
When the content is less than 30% by weight, the content of carrageenan for forming a viscoelastic gel is decreased, so that it tends to be difficult to obtain a desired viscoelasticity.

  In the present invention, by using carrageenan alone or carrageenan and agar as the main component of the thickening polysaccharide, a gelled product having both desired elasticity and viscosity (collectively referred to as viscoelasticity) can be obtained. . The viscoelasticity of the gelled product can be adjusted to a desired range by changing the amount of carrageenan or the weight ratio of agar to carrageenan. For example, the elasticity of the gelled product can be increased by increasing the ratio of carrageenan, and the viscosity of the gelled product can be increased by increasing the ratio of agar.

  When carrageenan and agar are used in combination, the ratio of carrageenan to agar in the thickening polysaccharide is a weight ratio (carrageenan: agar), and the resulting gelled product has a good texture and can be manufactured smoothly. It is preferably 3: 7 to 10: 0, and more preferably 4: 6 to 8: 2. When the ratio of carrageenan is less than 3 (that is, the ratio of agar exceeds 7), the gelled product has a low elasticity and tends to be brittle and easily broken.

  In addition, the gelled product obtained by using carrageenan alone or using carrageenan and agar can increase the sugar content to a Brix value (Bx.) Of 80 or more, thereby enabling long-term storage of the gelled product with a water activity value of 0.7 or less. It becomes possible. Moreover, since the gelled product has high water retention, its texture becomes like water, and when eating at the same time as the gummy candy described later, the taste of eating raw fruits appears. Unprecedented new taste is expressed. In the present invention, the Brix value is a value measured with a refractometer manufactured by Atago Co., Ltd.

  The gelled product used in the present invention can be obtained by solidifying a heated melt containing the above components. As temperature at the time of melt | dissolving by heating, 80-120 degreeC is preferable and 90-110 degreeC is more preferable. When the temperature is lower than 80 ° C., the solubility is poor, and when the temperature is higher than 120 ° C., the material tends to brown and the dough tends to become yellow.

The gummy candy used in the present invention contains gelatin.
Gelatin is a protein obtained by heating and extracting collagen with warm water. Three α chains with a molecular weight of 100,000 are gathered to form a right-handed helical structure. When dissolved, the α chain is in a state of being released. Is a substance that recombines to form a gel upon cooling.
As gelatin, raw materials such as cattle, pigs, fish, birds, whales, bones, skins, ligaments or tendons are used as raw materials, regardless of their chemical composition or average molecular weight. Any of those manufactured through the process can be used.

  The gelatin content in the gummy candy is preferably 2 to 14% by weight, more preferably 5 to 9% by weight.

As a method for producing gummy candy, there is a method in which saccharides such as starch syrup and sugar, the above-mentioned thickening polysaccharides are boiled, gelatin, fruit juice, acidulant, fragrance, coloring matter and the like are added, and this is filled in a molding machine. Moreover, it can be changed to a desired food texture by a treatment method such as acid treatment or alkali treatment. Moreover, the gummy candy of desired hardness can also be obtained by changing the final moisture value. In addition, about a moisture value, it cannot unconditionally limit by desired food texture. In addition, there is no particular limitation on the type and amount of sugar syrup, sugar and other sugars used in the production of gummy candy, the thickening polysaccharide, fruit juice, acidulant, fragrance, pigment, etc., among which fruit juice and acidity The jelly confectionery of the present invention obtained by using the gummy candy containing the ingredients has a texture like fresh fruits.
Especially as content in a gummy candy of a sour agent, 8 weight% or less is preferable and 2 to 6 weight% is more preferable.

  There is no particular limitation on the size of the jelly confectionery that combines the massive gelled product containing the thickening polysaccharide and the massive gummy candy. For example, depending on the size of the molded jelly confectionery, when the jelly confectionery is a cube, the length of the bulk gelled product is 10 mm or more, the width is 10 mm or more, the thickness is 2 mm or more, and the length or width of the bulk gummy candy is The same thickness is preferably 2 mm or more. More preferably, the lump-like gelled product has the same length and width and a thickness of 3 mm or more, and the lump-like gummy candy has the same length and width and a thickness of 3 mm or more.

  A lump of gummy candy or a lump-like gelled product having a thickness of less than 2 mm tends to be difficult to understand the elasticity of each.

  Among them, from the viewpoint of providing a texture unique to the present invention, a lump gelled product and a lump gummy candy are laminated in layers, and the ratio of the thickness (lump gelled product: lump gummy candy) is 7: It is preferable that it is 3-6: 4. In addition, the said thickness says the total thickness, when there are two or more layers of a lump-like gelled material layer and a lump-like gummy candy layer, respectively.

  The viscoelasticity of the gelled product and the gummy candy cannot be generally specified depending on the size and use of the desired jelly confectionery. For example, when the gelled product is molded into the same size as the final product jelly confectionery, the stress is 5.88 N (60 × 10 gf) to 117.6 N (1200 × 10 gf) as measured by the creep meter described in the examples below. ) Is preferred.

  In addition, when the gummy candy is molded in the same size as the final product jelly confectionery, the stress is 3.9 N (40 × 10 gf) to 137 N (1400 × 10 gf) as measured by the creep meter described in the examples below. preferable.

As a manufacturing method of the jelly confectionery having the above configuration,
(1) A method in which a starch mold is filled with carrageenan alone or a heat-dissolved solution of a thickening polysaccharide mainly composed of carrageenan and agar and a heat-dissolved material containing gelatin, followed by drying.
(2) Molding machine such as tray or rubber mold containing carrageenan cooked to the desired Brix value alone or a heated melt containing a thickening polysaccharide mainly composed of carrageenan and agar and a heated melt containing gelatin There is a method of leaving it for several hours until it is filled and solidified. The method (1) requires a longer drying time, and the method (2) requires cutting when filling larger than the final product.

Among these, the method (2) is preferable from the viewpoint that it is easy to produce a jelly confectionery with a clear difference in texture.
That is, the present invention
A heated melt containing a thickening polysaccharide with a Brix value (sugar content) approximately equal to the Brix value of the final product, jelly confectionery, containing carrageenan alone or a thickening polysaccharide composed mainly of carrageenan and agar. Filling the heated melt into a molding machine larger than the size of the final product,
Filling a heated melt containing gelatin having a Brix value substantially equal to the Brix value of the jelly confectionery as a final product onto a filling made of the heated melt containing the thickening polysaccharide;
A step of allowing the filled product containing the thickened polysaccharide and the filled product containing gelatin to stand until solidified;
The process of taking the solidified product from the molding machine and cutting it into the final product size,
The manufacturing method of the jelly confectionery characterized by comprising.

  In the present invention, the temperature of the heated melt containing the thickening polysaccharide and the heated melt containing the gelatin at the time of filling is 90 to 90% from the viewpoint that the massive gelled product and the massive gummy candy do not easily peel off. It is preferable that it is 110 degreeC.

In the present invention, when a heated melt containing gelatin having the above-mentioned temperature is filled on a filling of a heated melt containing a thickening polysaccharide, the two are not mixed and are separated into two layers at the interface. In this case, the filler containing the thickening polysaccharide and the filler containing the gelatin are firmly bonded to each other as compared with the method of fixing both after obtaining the molded product by the conventionally known extrusion molding or the like. Therefore, even when the packing, particularly the packing containing gelatin, shrinks at the time of solidification, adhesion to the packing containing thickening polysaccharide is difficult to peel off.
In such a solidified product obtained by solidifying the fillers, the lumpy gelled product and the lumpy gummy candy are firmly bonded, so that the jelly confectionery does not bend and deform even when stored for a long time, and You can also enjoy a change in texture that the beginning of chewing is soft and has excellent elasticity.
In the jelly confectionery of the present invention thus obtained, the interface between the massive gelled product and the massive gummy candy is firmly bonded to an integral indivisible level.

  The change in texture can be determined indirectly, for example, by measuring the breaking strength of the jelly confectionery using a creep meter as in Experimental Example 1 described later. That is, when the breaking strength (stress) of jelly confectionery is measured, if there are a plurality of breaking points at which the stress becomes maximum at a predetermined compression rate, the texture changes. Moreover, the difference of each compression rate is a difference of viscoelasticity, and becomes a difference of food texture when chewing.

  In the present invention, the minimum compression ratio among the plurality of break points is approximately the same as the minimum compression ratio of the single components such as gelled product and gummy candy constituting the jelly confectionery, whereas the maximum of the break points The compression ratio is higher than the maximum compression ratio of the component alone. The reason why the maximum compressibility of the breaking point of jelly confectionery is shifted to the higher one of the constituent components is not clear, but the gelled product and the gummy candy are firmly bonded, and each viscoelasticity is combined, synergistically This is thought to be due to the fact that the compression ratio increases to an unexpected level. Therefore, the firmness produced in the present invention is a new texture that is different from that of the constituents and has not been seen in conventional jelly confectionery.

  Conventional jelly confectionery usually has only one break point as measured in Samples 1 and 2 of Experimental Example 1, and even when combined, each break point is averaged.

  In addition, the order of filling the heat-dissolved product containing the thickening polysaccharide and the heat-dissolved product containing gelatin is the same as that of the heat-dissolved product containing the thickening polysaccharide after filling the heat-dissolved product containing gelatin. It may be filled. Also, after filling one of the heated melts, put a member such as chocolate, cookies, candy, jam, fruit juice, fruit peel, etc. on the fill, and then fill with another heated melt Also good. Moreover, as the kind of the heated melt to be filled, there may be two kinds as described above, or three or more kinds.

  The Brix value of the final product refers to the Brix value of the entire jelly confectionery that is the final product, and cannot be generally limited, but is preferably 65 to 95, and more preferably 80 to 90. The Brix value substantially equal to the Brix value of the final product refers to a range of the Brix value ± 5 of the final product.

As the molder, a starch mold provided with a molding hole so as to obtain a molded product having the same size as the final product can be used as long as it is the method of (1). If so, a tray or rubber mold larger than the size of the final product is used.
Examples of the means for filling the above-mentioned heated melt into the molding machine include filling with a cylinder depositing machine and filling with a dispenser.

  The condition for solidifying the filler is not particularly limited as long as it is in a normal temperature environment, but may be cooled at a temperature lower than normal temperature in order to solidify in a short time.

  Moreover, as a method of cutting the solidified product obtained in the method (2), any method that can cut to the size of the final product may be used. For example, a method using a rotating tooth, a method using a water jet, or a method using ultrasonic waves And a method using a laser beam. The texture difference of the jelly confectionery obtained by cutting is clearer than that of the manufacturing method in which the final product is directly manufactured without cutting such as the method (1).

  As one embodiment of the method (1), the gelled product solution containing the thickening polysaccharide and the gelatin solution are simmered to such an extent that they can be filled without pressing, for example, a Brix value of 60 to 70, and prepared in advance. An example is a method in which a molding machine such as a starch mold is filled with a time difference of several seconds so as to form two layers, and then dried at about 50 ° C. for 24 hours to a Brix value of 75 to 90. By this method, a firm textured jelly confection can be obtained.

As one embodiment of the method (2), a gelled product solution containing a thickening polysaccharide and a gelatin solution are boiled to a Brix value of 75 to 90 which is substantially the same as the final product, and molding of a vat or the like larger than the final product size is performed. Examples include a method of filling each container into two layers, leaving it to stand for about 3 hours and solidifying, taking out the solidified product, and cutting it into a desired shape with a rotary cutter or the like. By using this method, it is possible to obtain a jelly candy having a clean cut surface and a firm texture without bending.
Similarly, even if the jelly candy filled in the vat is cut with a high-pressure water flow cutter such as an Aquajet, the same jelly candy with a firm texture without bending can be obtained.
The texture of jelly confectionery by such a cutting method is the final product Brix value compared to jelly confectionery, which is obtained by integrating a gelled product and gummy candy separately into a bat and integrating them by fusion bonding etc. Even if is the same value, it becomes more preferable.

The jelly confectionery of the present invention obtained as described above has viscoelasticity, is soft, has an excellent texture, and has good palatability.
Moreover, the jelly confectionery of this invention makes a gummy candy taste fruit juice, and it combines with a gelled product with a high water content, but it tastes like a raw fruit.
In addition, the jelly confectionery of the present invention retains the above-mentioned flavor, texture, etc. even after long-term storage.

  EXAMPLES Next, although an Example demonstrates this invention in detail, this invention is not restrict | limited at all by these Examples. In addition, the number in an Example means a weight part and "%" means weight%.

[Experimental Example 1]
After mixing 150g of granulated sugar, 16g of ι-carrageenan (manufactured by Taiyo Kagaku Co.) and 4g of powdered agar (manufactured by Ina Food Industry Co., Ltd.), 350g of reduced starch syrup (manufactured by Towa Kasei Kogyo Co., Ltd.) is added. , Mix evenly to prevent mixing teams. This mixture is heated and dissolved until it reaches 110 ° C. At this time, the heat-dissolved mixture becomes a fluid paste, and the Bx. Is 82.5. Add 1 g of perfume, 5 g of citric acid, and 5 g of trisodium citrate to this heat-dissolved mixture and mix uniformly. At this time, Bx. Is 82. A 300 mm × 420 mm stainless steel bat is filled into a 12 mm thick sheet, cooled to room temperature, and completely gelled. After the gelation, the sheet is cut into 10 mm × 10 mm squares to obtain Sample 1 as a lump gel product.

In addition, 250 g of granulated sugar and 2.75 g of pectin (manufactured by Sanki Co., Ltd.) are mixed with powder, and then 300 g of fructose-glucose liquid sugar (manufactured by Nippon Corn Starch Co., Ltd.) is added and mixed uniformly to prevent mixing. . This mixture is heated and dissolved until it reaches 110 ° C. At this time, the heat-dissolved mixture becomes a fluid paste, and the Bx. Is 92. To this heat-dissolved mixture, 120 g of pork gelatin 250 bloom (Nitta Gelatin) 45% (w / w) aqueous solution, 30 g of lemon concentrate, 20 g of citric acid, 2 g of fragrance, 0.5 g of colorant (Riken Vitamin) Add and mix evenly. At this time, the heat-dissolved mixture becomes a fluid paste, and the Bx. Is 82. As before, a 300 mm × 420 mm stainless steel vat is filled into a 12 mm thick sheet, cooled to room temperature, and completely gelled.
After the gelation, the sheet is cut into a 10 mm × 10 mm square to obtain Sample 2 as a lump gummy candy.

After mixing 150g of granulated sugar, 16g of ι-carrageenan (manufactured by Taiyo Kagaku) and 4g of powdered agar (manufactured by Ina Food Industry Co., Ltd.), 350g of reduced starch syrup (manufactured by Towa Kasei Kogyo Co., Ltd.) is added. , Mix evenly to prevent mixing teams. This mixture is heated and dissolved until it reaches 110 ° C. At this time, the heat-dissolved mixture becomes a fluid paste, and the Bx. Is 82.5. Add 1 g of perfume, 5 g of citric acid, and 5 g of trisodium citrate to this heat-dissolved mixture and mix uniformly. At this time, Bx. Is 82. A 300 mm × 420 mm stainless steel bat is filled into a sheet of 8 mm thickness, cooled to room temperature, and completely gelled.
Subsequently, 250 g of granulated sugar and 2.75 g of pectin (manufactured by Sanki Co., Ltd.) are mixed with powder, and then 300 g of fructose-glucose liquid sugar (manufactured by Nippon Corn Starch Co., Ltd.) is added and mixed uniformly so that no mixing group is formed. To do. This mixture is heated and dissolved until it reaches 110 ° C. At this time, the heat-dissolved mixture becomes a fluid paste, and the Bx. Is 92. To this heat-dissolved mixture, 120 g of pork gelatin 250 bloom (Nitta Gelatin) 45% (w / w) aqueous solution, 30 g of lemon concentrate, 20 g of citric acid, 2 g of fragrance, 0.5 g of colorant (Riken Vitamin) Add and mix evenly. At this time, the heat-dissolved mixture becomes a fluid paste, and the Bx. Is 82. This heat-dissolved mixture is filled to a thickness of 4 mm from the previously prepared sheet-like gel having a thickness of 8 mm, cooled to room temperature, and completely gelled. At this time, the thickness of the sheet-like gel is 12 mm.
After gelation, the sheet is cut into 10 mm × 10 mm squares to obtain Sample 3.

The viscoelasticity of the obtained samples 1 to 3 was measured with “Crepometer RE-3305” manufactured by Yamaden Co., Ltd. The results are shown in Table 1.
In addition, the viscoelasticity in a table | surface shows the intensity | strength when it fractures | ruptures by applying predetermined stress to a sample on the following measurement conditions.

Measurement condition
Load cell: 2kgf (19.6N)
Storage pitch: 0.10 sec
Measuring speed: 1.000mm / sec
Contact diameter: 0.00
Magnification: 1
Measuring strain: 100%
Height of sample: 14mm
Contact area: 225.0mm ²

From the results in Table 1, Samples 1 and 2 have one break point. Therefore, the texture when chewing Samples 1 and 2 is the same as that of ordinary jelly confectionery. In addition, comparing Samples 1 and 2, it can be said that Sample 2 is richer in elasticity because it has a higher compressibility at which a breaking point is generated and its stress is larger.
On the other hand, sample 3 has two break points, and the break point exhibiting the maximum shrinkage rate is significantly larger than the shrinkage rate of the break point of sample 2. Therefore, it can be seen that Sample 3 exhibits excellent elasticity.
On the other hand, in sample 3, the breaking point showing the minimum shrinkage rate is almost the same as the shrinkage rate of the breaking point of sample 1. Therefore, the feel when the sample 3 is bitten is soft.

[Experimental example 2]
Water was added to the mixture used to prepare Sample 1 and Bx. 70, this was filled into a starch mold, dried in a drying cabinet at 40 ° C. for 24 hours, and Bx. After being raised to 82, it was molded to 10 × 10 × 9 mm to obtain Sample A. Breaking strength when cutting in the direction from the part not in contact with the starch (1-A), and conversely cutting in the direction from the part in contact with the starch to the part not in contact (1-B) Was measured under the same conditions as in Experimental Example 1.
Further, the mixture used to prepare Sample 1 was filled into a stainless steel tray with Bx82 and gelled, and then molded into 10 × 10 × 9 mm to obtain Sample B. When this sample B was cut in the direction of 9 mm, the breaking strength of (1-C) was measured. These results are shown in Table 2.

  From the results in Table 2, Bx. It can be seen that when the starch mold is filled after 70 and dried, the compressibility of the breaking point differs depending on the cutting direction. As this cause, since there is unevenness in the dry state, it can be considered that a part of the gummy candy has a dry and hard part. On the other hand, the gelled product obtained by the 1-C production method has a more uniform quality because there is little difference in the breaking point depending on the cutting direction.

[Experimental Example 3]
The mixture used to prepare the sample 1 and the mixture used to prepare the sample 2 are Bx. At 82, a stainless steel tray was filled to a thickness of 6 mm and 3 mm, respectively, and after gelation, it was cut into 10 × 10 × 9 mm and molded to obtain sample 4.
The breaking strength when the sample 4 was cut in the direction of the gelatin-containing layer from the gelled product layer and when the sample was cut in the direction of the gelated product layer from the gelatin-containing layer was measured in the same manner as in Experimental Example 1 and the respective results. Is shown in Table 3.

  From the results in Table 3, it can be seen that the compression rate at the two break points is not significantly different and the quality is more uniform regardless of the direction of cutting.

[Example 1]
After mixing 150g of granulated sugar, 16g of ι-carrageenan (manufactured by Taiyo Kagaku) and 4g of powdered agar (manufactured by Ina Food Industry Co., Ltd.), 350g of reduced starch syrup (manufactured by Towa Kasei Kogyo Co., Ltd.) is added. , Mix evenly to prevent mixing teams. This mixture is heated and dissolved until it reaches 110 ° C. At this time, the heat-dissolved mixture becomes a fluid paste, and the Bx. Is 82.5. 1 g of perfume (manufactured by Nagaoka Fragrance Co., Ltd.), 5 g of citric acid, and 5 g of trisodium citrate are added to this heat-dissolved mixture and mixed uniformly. At this time, Bx. Is 82. A 300 mm × 420 mm stainless steel bat is filled into a sheet of 8 mm thickness, cooled to room temperature, and completely gelled.

Subsequently, 250 g of granulated sugar and 2.75 g of pectin (manufactured by Sanki Co., Ltd.) are mixed with powder, and then 300 g of fructose glucose liquid sugar (manufactured by Nippon Corn Starch Co., Ltd.) is added and mixed uniformly to prevent mixing. To do. This mixture is heated and dissolved until it reaches 110 ° C. At this time, the heat-dissolved mixture becomes a fluid paste, and the Bx. Is 92. To this heat-dissolved mixture, 120 g of pork gelatin 250 bloom (Nitta Gelatin) 45% (w / w) aqueous solution, 30 g of lemon concentrated fruit juice, 20 g of citric acid, 2 g of fragrance (Nagaoka Fragrance), coloring (RIKEN vitamins) 0.5 g) is added and mixed uniformly. At this time, the heat-dissolved mixture becomes a fluid paste, and the Bx. Is 82. This heat-dissolved mixture is filled to a thickness of 4 mm from the previously prepared sheet-like gel having a thickness of 8 mm, cooled to room temperature, and completely gelled. At this time, the thickness of the sheet-like gel is 12 mm.
After the gelation, the sheet-like mixture is cut into a 50 mm × 10 mm rectangle and covered with 0.5 g of granulated sugar to complete.

  The jelly confectionery obtained in this way is a soft, highly distinctive confectionery with a unique texture difference, and in particular, it achieves a firm texture and sourness not found in conventional agar jelly. It was. Further, the water activity of the gelled product was 60%, and no change in texture and taste was observed even after storage for 10 months.

[Example 2]
After mixing 150 g of granulated sugar, 16 g of ι-carrageenan (manufactured by Taiyo Kagaku Co., Ltd.) and 4 g of powdered agar (manufactured by Ina Food Industry Co., Ltd.), 350 g of reduced starch syrup (manufactured by Towa Kasei Kogyo Co., Ltd.) is added and mixed. Mix evenly so that it does not occur. This mixture is heated and dissolved until it reaches 110 ° C. At this time, the heat-dissolved mixture becomes a fluid paste, and the Bx. Is 82.5. 1 g of perfume (manufactured by Nagaoka Fragrance Co., Ltd.), 5 g of citric acid, and 5 g of trisodium citrate are added to this heat-dissolved mixture and mixed uniformly. At this time, Bx. Is 82. This heat-dissolved mixture is filled into a 8 mm thick sheet in a stainless steel vat, cooled to room temperature, and completely gelled.

Subsequently, 250 g of granulated sugar and 2.75 g of pectin (manufactured by Sanki Co., Ltd.) are mixed with powder, and then 300 g of fructose-glucose liquid sugar (manufactured by Nippon Corn Starch Co., Ltd.) is added and mixed uniformly so that no mixing group is formed. To do. This mixture is heated and dissolved until it reaches 110 ° C. At this time, the heat-dissolved mixture becomes a fluid paste, and the Bx. Is 92. In this heat-dissolved mixture, pork gelatin 250 bloom (Nitta Gelatin) 45% (w / w) aqueous solution 120 g, fish collagen peptide (Nitta Gelatin) 50% (w / w) 30 g, citric acid 20 g, Grape concentrated fruit juice 30g and flavor (manufactured by Nagaoka Fragrance Co.) 3g are added and mixed uniformly. At this time, the heat-dissolved mixture becomes a fluid paste, and the Bx. Is 82. This heat-dissolved mixture is filled to a thickness of 4 mm from the previously prepared sheet-like gel having a thickness of 8 mm, cooled to room temperature, and completely gelled. At this time, the thickness of the sheet-like gel is 12 mm.
After gelation, the sheet-like mixture is cut into a 50 mm × 10 mm rectangle and covered with 0.5 g of granulated sugar and 0.05 g of fumaric acid to complete.

  The jelly confectionery obtained in this way is a soft and unique confectionery confectionery with a high palatability. In particular, the jelly confectionery has a high concentration of collagen not found in conventional agar jelly, A certain texture and sourness were realized.

Example 3
150 g of reduced maltose (manufactured by Towa Kasei Kogyo Co., Ltd.), 16 g of ι-carrageenan (manufactured by Taiyo Kagaku Co., Ltd.) and 4 g of powdered agar (manufactured by Ina Food Industry Co., Ltd.) are mixed with powder, and sorbitol (manufactured by Towa Kasei Kogyo Co., Ltd.) Add 350 g and mix evenly so that no mix is formed. This mixture is heated and dissolved until it reaches 110 ° C. At this time, the heat-dissolved mixture becomes a fluid paste, and the Bx. Is 82.5. 1 g of perfume (manufactured by Nagaoka Fragrance Co., Ltd.), 5 g of citric acid, and 5 g of trisodium citrate are added to this heat-dissolved mixture and mixed uniformly. At this time, Bx. Is 82. This heat-dissolved mixture is filled into a 8 mm thick sheet in a stainless steel vat, cooled to room temperature, and completely gelled.

Subsequently, 320 g of reduced maltose (manufactured by Towa Kasei Kogyo Co., Ltd.) and 2.75 g of pectin (manufactured by Sanki Kagaku Co., Ltd.) were mixed with powder, and then 100 g of reduced maltose syrup (manufactured by Towa Kasei Kogyo Co., Ltd.), sorbitol (Co., Ltd.) Add 150,000 g of Towa Kasei Kogyo) and mix evenly to prevent mixing. This mixture is heated and dissolved until it reaches 110 ° C. At this time, the heat-dissolved mixture becomes a fluid paste, and the Bx. Is 92. To this heat-dissolved mixture, fish gelatin (Nitta Gelatin Co., Ltd.) 45% (w / w) aqueous solution 120 g, lemon concentrated fruit juice 30 g, citric acid 20 g, flavor (Nagaoka Fragrance Co., Ltd.) 2 g, colorant (Riken Vitamin Co., Ltd.) ) Add 0.5g and mix uniformly. At this time, the heat-dissolved mixture becomes a fluid paste, and the Bx. Is 82. This heat-dissolved mixture is filled to a thickness of 4 mm from the previously prepared sheet-like gel having a thickness of 8 mm, cooled to room temperature, and completely gelled. At this time, the thickness of the sheet-like gel is 12 mm.
After gelation, the sheet-like mixture is cut into a 50 mm × 10 mm rectangle and covered with 0.5 g of granulated sugar to complete.

  The jelly confectionery obtained in this way was a soft and highly tasteful confectionery with a unique texture difference. In addition, it had a firm texture and sourness not found in conventional agar jelly. Further, the water activity of the gelled product was 60%, and no change in texture and taste was observed even after storage for 10 months.

Example 4
150g of granulated sugar, 14.4g of ι-carrageenan (manufactured by Taiyo Kagaku), 5.6g of κ (kappa) -carrageenan (manufactured by Taiyo Kagaku), 3.6g of powdered agar (manufactured by Ina Food Industry Co., Ltd.) After that, 350 g of reduced starch syrup (manufactured by Towa Kasei Kogyo Co., Ltd.) is added and mixed uniformly so as not to form a mixing group. This mixture is heated and dissolved until it reaches 110 ° C. At this time, the heat-dissolved mixture becomes a fluid paste, and the Bx. Is 82.5. 1 g of perfume (manufactured by Nagaoka Perfume Co., Ltd.), 5 g of citric acid, and 5 g of trisodium citrate are added to this heat-dissolved mixture and mixed uniformly. At this time, Bx. Is 82. A stainless steel vat is filled into a sheet having a thickness of 8 mm, cooled to room temperature, and completely gelled.

  Subsequently, 250 g of granulated sugar, 3 g of powdered agar (manufactured by Ina Food Industry Co., Ltd.) and 2.75 g of pectin (manufactured by Sanki Co., Ltd.) were mixed with powder, and then 300 g of fructose glucose liquid sugar (manufactured by Nippon Cornstarch Co., Ltd.) was added. And mix evenly to prevent mixing teams. This mixture is heated and dissolved until it reaches 110 ° C. At this time, the heat-dissolved mixture becomes a fluid paste, and the Bx. Is 92. To this heat-dissolved mixture, 120 g of pork gelatin 250 bloom (Nitta Gelatin) 45% (w / w) aqueous solution, 30 g of lemon concentrated fruit juice, 20 g of citric acid, 2 g of fragrance (Nagaoka Fragrance), colorant (RIKEN vitamins) 0.5 g) is added and mixed uniformly. At this time, the heat-dissolved mixture becomes a fluid paste, and the Bx. Is 82. This heat-dissolved mixture is filled to a thickness of 4 mm from the previously prepared sheet-like gel having a thickness of 8 mm, cooled to room temperature, and completely gelled. At this time, the thickness of the sheet-like gel is 12 mm.

After gelation, the sheet-like mixture is cut into a 50 mm × 10 mm rectangle and covered with 0.5 g of granulated sugar to complete.
The jelly confectionery obtained in this way is a soft, distinctive texture difference and a highly palatable confectionery, and in particular, it achieves a firm texture and sourness not found in conventional agar jelly. It was. Further, the water activity of the gelled product was 60%, and no change in texture and taste was observed even after storage for 10 months.

Example 5
Similarly to Sample 3, a gelled solution and a gelatin solution, which are heated and dissolved mixtures, are prepared. The starch mold is dried in advance, and a 50 mm long, 10 mm wide, 15 mm deep concave mold is removed from the starch mold, and the heated mixture is filled in two layers in the order of gelled solution and gelatin solution. Dry at 50 ° C. for 24 hours, de-powder, and cover with 0.5 g of granulated sugar as in sample 3 to complete.
The jelly confectionery obtained by the starch production method as described above was soft and had a unique texture difference, but was slightly weaker than sample 3.

Example 6
A jelly candy having a thickness of 12 mm obtained in the same manner as Sample 3 was placed on a foam sheet, and the nozzle diameter was 0.15 mm, the pressure was 300 MPa, and the flow rate was 0.63 L using a water jet machine (manufactured by Sugino Machine Co., Ltd.). It was cut into a 50 mm × 10 mm rectangle with a high-pressure water flow at / min and covered with 0.5 g of granulated sugar to complete.
The jelly confectionery obtained in this way is a soft and unique confectionery with a high difference in taste, and in particular, it achieves a firm texture and sourness not found in conventional agar jelly. It was. Further, the water activity of the gelled product was 60%, and no change in texture and taste was observed even after storage for 10 months.

Example 7
《Gelized solution》
After mixing 150g of granulated sugar, 16g of ι-carrageenan (manufactured by Taiyo Kagaku) and 4g of powdered agar (manufactured by Ina Food Industry Co., Ltd.), 350g of reduced starch syrup (manufactured by Towa Kasei Kogyo Co., Ltd.) was added. , Mix evenly to prevent mixing teams. This mixture is heated and dissolved until it reaches 110 ° C. At this time, the heat-dissolved mixture becomes a fluid paste, and the Bx. Is 82.5. Add 1 g of perfume, 5 g of citric acid, and 5 g of trisodium citrate to this heat-dissolved mixture and mix uniformly. At this time, Bx. Is 82.
This heat-dissolved mixture is designated as A.

《Gelatin solution》
After powder mixing 250 g of granulated sugar and 2.75 g of pectin (manufactured by Sanki Co., Ltd.), 300 g of fructose glucose liquid sugar (manufactured by Nippon Corn Starch Co., Ltd.) is added and mixed uniformly to prevent mixing. This mixture is heated and dissolved until it reaches 110 ° C. At this time, the heat-dissolved mixture becomes a fluid paste, and the Bx. Is 92. To this heat-dissolved mixture, pork gelatin 250 bloom (Nitta Gelatin) 45% (w / w) aqueous solution 120g, lemon concentrated fruit juice 30g, citric acid 20g, flavor 2g, coloring (RIKEN vitamins) 0.5g Add and mix uniformly. At this time, the heat-dissolved mixture becomes a fluid paste, and the Bx. Is 82. This heated dissolution mixture is designated B.

  A 300 mm × 420 mm stainless steel bat is filled with the heat-dissolved mixture A and B in the thicknesses shown in Table 4 below, and the total thickness is 10 mm. To gel. After gelation, the sheet-like mixture is cut into a 50 mm × 10 mm rectangle and covered with 0.5 g of granulated sugar to complete.

The obtained jelly confectionery No. Nos. 1 to 5 are soft and highly confectionary sweets having a unique texture difference, and particularly have a firm texture and sourness. Among them, in the sensory test, the difference in texture was most noticeable. 2 jelly sweets.
The water activity of the gelled product was 60% for any jelly confectionery, and no change in texture or taste was observed after storage for 10 months.
In addition, the jelly confectionery outside the above ratio had a small difference in texture.

Example 8
《Gelized solution》
ι (Iota) -carrageenan (manufactured by Taiyo Kagaku Co., Ltd.) and powder agar (manufactured by Ina Food Industry Co., Ltd.) are mixed in a ratio of 7: 3 (weight ratio) (hereinafter this mixture is referred to as gelling agent mixture 1) . Add granulated sugar, gelling agent mixture 1 and trehalose (Hayashibara Co., Ltd.) in the proportions shown in Table 5 below, mix the powder, and then add reduced starch syrup (manufactured by Towa Kasei Kogyo Co., Ltd.) in the proportions in Table 2 below. Add and mix evenly to prevent mixing. This mixture is heated and dissolved until it reaches 110 ° C. At this time, the heat-dissolved mixture becomes a fluid paste, and the Bx. Is 82.5. Add 1 g of perfume, 5 g of citric acid, and 5 g of trisodium citrate to this heat-dissolved mixture and mix uniformly. At this time, Bx. Is 82. Let this heating melt mixture be A'-1-A'-5.

《Gelatin solution》
After powder mixing 250 g of granulated sugar and 2.75 g of pectin (manufactured by Sanki Co., Ltd.), 300 g of fructose glucose liquid sugar (manufactured by Nippon Corn Starch Co., Ltd.) is added and mixed uniformly to prevent mixing. This mixture is heated and dissolved until it reaches 110 ° C. At this time, the heat-dissolved mixture becomes a fluid paste, and the Bx. Of the mixture at this time is 92. To this heat-dissolved mixture, pork gelatin 250 bloom (Nitta Gelatin) 45% (w / w) aqueous solution 120g, lemon concentrated fruit juice 30g, citric acid 20g, flavor 2g, coloring (RIKEN vitamins) 0.5g Add and mix uniformly. At this time, the heat-dissolved mixture becomes a fluid paste, and the Bx. Is 82. This heat-dissolved mixture is designated as B ′.

  A 300 mm × 420 mm stainless steel vat is filled with the heated dissolution mixture A′-1 to A′-5 to a thickness of 7 mm. Further, the heat-dissolved mixture B ′ is filled from the top of the heat-dissolved mixture A′-1 to A′-5 to a thickness of 3 mm, so that the total thickness becomes a sheet shape of 10 mm. Cool until completely gelled. After gelation, the sheet-like mixture is cut into a 50 mm × 10 mm rectangle and covered with 0.5 g of granulated sugar to complete.

The jelly confectionery obtained in this way is a soft and highly tasteful confectionery with a unique texture difference, and has a firm texture and sourness. In the sensory test, the difference in texture was felt comfortably in NO. It was a jelly confectionery using a gelatin solution of A′-4.
In addition, the water activity of the jelly confectionery was 60%, and no change in texture and taste was observed even after storage for 10 months.
In addition, when the ratio of the gelling agent mixture was 10% or more, the viscosity of the heated melt increased and became extremely difficult to handle. Further, when the ratio of the gelling agent mixture was 0.1% or less, the shape retaining property was weak and fragile and easily broken. Moreover, the difference in texture of jelly confectionery was extremely small.

Example 9
《Gelized solution》
After mixing 150g of granulated sugar, 5g of κ-carrageenan (manufactured by Taiyo Kagaku Co., Ltd.), 1g of powdered agar (manufactured by Ina Food Industry Co., Ltd.) and 14g of locust bean gum (manufactured by Saneigen FFI Co., Ltd.) Add 350g (Towa Kasei Kogyo) and mix evenly to prevent mixing. This mixture is heated and dissolved until it reaches 110 ° C. At this time, the heat-dissolved mixture becomes a fluid paste, and the Bx. Of the mixture at this time is 79.5. Add 1 g of perfume, 5 g of citric acid, and 5 g of trisodium citrate to this heat-dissolved mixture and mix uniformly. The Bx. Of the mixture at this time is 80. This heat-dissolved mixture is filled into a 8 mm thick sheet in a stainless steel vat, cooled to room temperature, and completely gelled.

《Gelatin solution》
Subsequently, 300 g of fructose glucose liquid sugar (manufactured by Nippon Corn Starch Co., Ltd.) is added to 250 g of granulated sugar, and mixed uniformly so as not to form a mixing group. This mixture is heated and dissolved until it reaches 110 ° C. At this time, the heat-dissolved mixture becomes a fluid paste, and the Bx. Of the mixture at this time is 92. To this heat-dissolved mixture, pork gelatin 250 bloom (Nitta Gelatin) 45% (w / w) aqueous solution 120 g, fish collagen peptide (Nitta Gelatin) 50% (w / w) 30 g, citric acid 20 g, Add 30g of grape concentrate and 3g of fragrance and mix evenly. At this time, the heat-dissolved mixture becomes a fluid paste, and the Bx. Of the mixture at this time is 82. This heat-dissolved mixture is filled to a thickness of 4 mm from the previously prepared sheet-like gel having a thickness of 8 mm, cooled to room temperature, and completely gelled. At this time, the thickness of the sheet-like gel is 12 mm.
After gelation, the sheet-like mixture is cut into a 50 mm × 10 mm rectangle and covered with granulated sugar 0.5 g fumaric acid 0.05 g to complete.
The jelly confectionery obtained in this way was a confectionery with a high palatability and a soft and unique texture difference. In addition, it had a firm texture and sourness not found in conventional agar jelly.

Example 10
《Gelized solution》
ι (Iota) -carrageenan (manufactured by Taiyo Kagaku Co., Ltd.) and powder agar (manufactured by Ina Food Industry Co., Ltd.) are mixed in the proportions shown in Table 6 below (hereinafter this mixture is referred to as gelling agent mixture 2). Add 150 g of granulated sugar, 20 g of gelling agent mixture 2 and 10 g of trehalose, mix with powder, add 350 g of reduced starch syrup (manufactured by Towa Kasei Kogyo Co., Ltd.), and mix evenly to prevent mixing. This mixture is heated and dissolved until it reaches 110 ° C. At this time, the heat-dissolved mixture becomes a fluid paste, and the Bx. Of the mixture at this time is 82.5. Add 1 g of perfume, 5 g of citric acid, and 5 g of trisodium citrate to this heat-dissolved mixture and mix uniformly. The Bx. Of the mixture at this time is 82. This heat-dissolved mixture is designated as A ″ -1 to A ″ -4.

《Gelatin solution》
After powder mixing 250 g of granulated sugar and 2.75 g of pectin (manufactured by Sanki Co., Ltd.), 300 g of fructose glucose liquid sugar (manufactured by Nippon Corn Starch Co., Ltd.) is added and mixed uniformly to prevent mixing. This mixture is heated and dissolved until it reaches 110 ° C. At this time, the heat-dissolved mixture becomes a fluid paste, and the Bx. Of the mixture at this time is 92. To this heat-dissolved mixture, pork gelatin 250 bloom (Nitta Gelatin) 45% (w / w) aqueous solution 120g, lemon concentrated fruit juice 30g, citric acid 20g, flavor 2g, coloring (RIKEN vitamins) 0.5g Add and mix uniformly. At this time, the heat-dissolved mixture becomes a fluid paste, and the Bx. Of the mixture at this time is 82. This heated dissolution mixture is designated B ″.

A 300 mm × 420 mm stainless steel vat is filled with the heated dissolution mixture A ″ -1 to A ″ -4 to a thickness of 7 mm. Further, the heat-dissolved mixture B ′ is filled from the top of the heat-dissolved mixture A ″ -1 to A ″ -4 to a thickness of 3 mm so that the total thickness becomes a sheet shape of 10 mm. Cool until completely gelled. After gelation, the sheet-like mixture is cut into a 50 mm × 10 mm rectangle and covered with 0.5 g of granulated sugar to complete.
The jelly confectionery obtained in this way was a confectionery with a high palatability and a soft and unique texture difference. In addition, it had a firm texture and sourness not found in conventional agar jelly. Moreover, in the sensory test, it was jelly confectionery using the gelled solution of No. A ″ -4 that the difference in texture was felt comfortably.
The water activity of the gelled product was 60%, and no change in texture and taste was observed even after storage for 10 months.

In addition, when the ratio of agar was increased from the above ratio, it became a jelly confection having the same texture as that of conventional agar without elasticity and being easily broken. Also, the difference in texture was extremely small, and the effect of having two layers of jelly confectionery was weak.

Claims (8)

  A jelly confectionery characterized by combining carrageenan alone or a lump gelled product containing a thickening polysaccharide mainly composed of carrageenan and agar and a lump gummy candy containing gelatin.   2. The jelly confectionery according to claim 1, wherein a lump gelled product and a lump gummy candy are laminated in layers, and a ratio of the thickness (lump gelled product: lump gummy candy) is 7: 3 to 6: 4.   The jelly confectionery according to claim 1 or 2, wherein the weight ratio of carrageenan to agar (carrageenan: agar) in the thickening polysaccharide is 3: 7 to 10: 0.   The jelly confectionery according to any one of claims 1 to 3, wherein the content of the thickening polysaccharide in the gelled product is 0.1 to 10% by weight.   The jelly confectionery according to any one of claims 1 to 4, wherein the content of carrageenan and agar in the thickening polysaccharide is 30 to 100% by weight. A heated melt containing a thickening polysaccharide with a Brix value (sugar content) approximately equal to the Brix value of the final product, jelly confectionery, containing carrageenan alone or a thickening polysaccharide composed mainly of carrageenan and agar. Filling the heated melt into a molding machine larger than the size of the final product,
Filling a heated melt containing gelatin having a Brix value substantially equal to the Brix value of the jelly confectionery as a final product onto a filling made of the heated melt containing the thickening polysaccharide;
A step of allowing the filled product containing the thickened polysaccharide and the filled product containing gelatin to stand until solidified;
The process of taking the solidified product from the molding machine and cutting it into the final product size,
The manufacturing method of the jelly confectionery characterized by comprising.   The manufacturing method of the jelly confectionery of Claim 6 whose temperature of the heating melt containing the said polysaccharide thickener at the time of filling and the heating melt containing the said gelatin is 90-110 degreeC. The manufacturing method of the jelly confectionery of Claim 6 or 7 whose Brix value of the jelly confectionery which is a final product is 65-95.