JP2009039064A - Soft candy and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a soft candy not sticky to the teeth of an eater, made so as not to have hard chewing feeling, having springy palate feeling, and rich in elasticity: and to provide a method for producing the soft candy. <P>SOLUTION: The soft candy contains 0.5-3 wt.% of pullulan and 2-5 wt.% of gelatine, and has specific gravity of 0.6-1.1. The method for producing the soft candy comprises: a process of preparing a carbohydrate solution by admixing sugar and starch syrup to be dissolved, and boiling up the mixture to Brix of about 90; a process of preparing syrup by admixing the carbohydrate solution and swollen/dissolved gelatine; a process of preparing pneumatic dough by pneumatizing the syrup and cooling the pneumatized syrup; a process of preparing pullulan-containing dough by admixing a solution produced by boiling up the sugar, starch syrup, and oil and fat, and the swollen pullulan and gelatine together; and a process of producing a soft candy containing 0.5-3 wt.% of the pullulan and 2-5 wt.% of the gelatine, and having specific gravity of 0.6-1.1 by admixing the pullulan-containing dough and the pneumatic dough. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  The present invention relates to a soft candy having a novel texture and a method for producing the same.

Conventionally, as for soft candy, as the user spreads, those having various textures have been studied.
At the beginning, soft candy having excellent elasticity was developed. For example, Patent Document 1 discloses an elastic edible chewing candy containing 0.5 to 5% by weight of elastic pullulan and 0.2 to 2% by weight of gelatin. According to the document, gelatin alone, pullulan alone, and pullulan and carrageenan combined are not sufficient in elasticity, and it is described that edible chewing candy having extremely elasticity can be obtained by using pullulan and gelatin together.
However, when the present inventors reproduced the example described in Patent Document 1, the elasticity was too high and the texture was hard like rubber, and the teeth were toothed.

Therefore, soft candy that has a chewy and soft texture and is premised on being prevented from adhering to teeth has been attracting attention.
The present applicant also has a soft candy having the above-mentioned excellent characteristics, such as dispersing gummy in the soft candy, inserting a linear gummy, putting a tablet in the center, wrapping gummy on the outside. (See Patent Documents 2, 3, 4, and 5). All these soft candy has become a hit product widely accepted by consumers.
JP-A-55-29983 Japanese Patent No. 3405323 Japanese Patent No. 3794416, JP 2006-158386 A Japanese Patent No. 3555597

Although the present applicant has developed soft candy having various characteristics as described above, in recent years, in order to respond to the increasingly diversified consumer preferences, the present applicant has intensively studied the characteristics of soft candy that has never existed before. However, in addition to the elasticity described above, the present inventors have succeeded in creating a new texture that is not found in conventional soft candy, with a soft mouth bite, while being “moist”.
Therefore, the present invention has been made in view of such circumstances, and the object of the present invention is to have a moist texture and rich elasticity without being toothed and without making the chewing comfort hard. It is to provide a soft candy and a manufacturing method thereof.

That is, the gist of the present invention is as follows.
(1) Soft candy characterized by containing 0.5 to 3% by weight of pullulan, 2 to 5% by weight of gelatin and having a specific gravity of 0.6 to 1.1,
(2) Mix and dissolve sugar and starch syrup, boil to Brix approximately 90 to prepare a sugar solution, mix the sugar solution and swollen and dissolved gelatin to prepare a syrup, and aerate the syrup Air-cooled dough is produced by cooling, while a solution containing boiled sugar, starch syrup, and fat and oil is mixed with swollen pullulan and gelatin to produce a pullulan-containing dough. Soft candy as described in said (1) obtained by mixing dough.
(3) A step of mixing and dissolving sugar and starch syrup, and boiling to approximately 90 Brix to produce a sugar solution,
A step of mixing the sugar solution and gelatin that has been swelled and dissolved to produce a syrup;
A process of producing an aerated dough by aerating and cooling the syrup;
A step of preparing a pullulan-containing dough by mixing a solution prepared by simmering sugar, starch syrup, and fat, and swollen pullulan and gelatin;
The dough containing pullulan and the air-containing dough are mixed to produce a soft candy containing 0.5 to 3% by weight of pullulan and 2 to 5% by weight of gelatin and having a specific gravity of 0.6 to 1.1. The present invention relates to a method for producing a soft candy characterized by comprising a step.

  According to the present invention, a soft candy having a novel texture that does not have a tooth with a rich texture without using a bite, and using a pullulan dough and an air-containing dough without reducing the specific gravity. Can be obtained.

The soft candy of the present invention contains 0.5 to 3% by weight of pullulan, 2 to 5% by weight of gelatin, and has a specific gravity of 0.6 to 1.1.
By having such a feature, a soft candy having physical properties of having a moist texture and rich elasticity without being toothed and without making the chewing feeling hard.

  The content of pullulan in the soft candy of the present invention is 0.5 to 3% by weight, preferably 1 to 2% by weight. When the content is less than 0.5% by weight, the desired texture is not obtained. On the other hand, when the amount exceeds 3% by weight, it becomes hard and has a texture like a rubber and becomes toothed. As the pullulan, a commercial product used as a raw material for soft candy may be used.

  The content of gelatin in the soft candy of the present invention is 2 to 5% by weight, preferably 2.5 to 3.5% by weight. When the content is less than 2% by weight, the desired glutinous feeling does not last. When the content exceeds 5% by weight, the texture becomes like a chewing gum rather than a glutinous feeling. You can't get a feeling of mochi. As the gelatin, pig skin gelatin, beef bone gelatin, fish gelatin or the like can be used.

The specific gravity of the soft candy of this invention is 0.6-1.1, More preferably, it is 0.8-1.0. In the present invention, the soft candy containing pullulan and gelatin was completed by finding that there is a significant difference in texture by controlling the specific gravity. That is, even with the same composition, when the specific gravity of the soft candy is 0.6 to 1.1, the mouth feel is significantly softer than that of 1.2 or more. The mouth is softer and more resilient than the ones with less than 6.
Conventional soft candy has not been focused on specific gravity, and as a result of investigations by the present inventors, most of them are 1.2 or more. Moreover, even if soft candy mixed with pullulan and gelatin is produced by a conventional method, the elastic mouthfeel is produced to some extent as shown in Comparative Example 1 described later, but the bite is softened. Have difficulty.
On the other hand, in the present invention, by using a predetermined amount of pullulan and gelatin, it has a rich texture and elasticity, and further, by adjusting the specific gravity of the candy, it is not toothed. This makes it possible to realize an unprecedented texture that does not stiffen the bite.

  Furthermore, the soft candy of this invention can use the raw material saccharide | sugar, fats, etc. which are normally used for a soft candy other than the said component.

  That is, the saccharide is selected from among sugar, glucose, fructose, glucose fructose liquid sugar, fructose glucose liquid sugar, sugar mixed glucose fructose liquid sugar, sugar mixed fructose glucose liquid sugar, lactose, sugar alcohol, starch syrup and powdered rice cake. One or more types of saccharides can be used.

  As fats and oils, one or more kinds of vegetable fats and oils, such as fractionated fats and oils, hardened fats and oils, transesterified fats and oils, butter, fresh cream and the like can be used in combination.

  Furthermore, for the purpose of improving the texture, the soft candy is limited to milk protein, soy protein, pectin, agar, Tamaland seed polysaccharide, guar gum, gellan gum, natural gellan gum, natural gellan gum, locust, as long as the effects of the present invention are not impaired. Bean gum, xanthan gum, tara gum, karaya gum, gum arabic, curdlan, glucomannan, alginic acids (alginic acid, alginate), tragacanth gum, CMC, microcrystalline cellulose, soybean polysaccharide and the like can be added.

  In addition, sweeteners, flavors, pigments, preservatives, antioxidants, vitamins, minerals, and the like can be added.

The method for producing the soft candy of the present invention comprises:
(1) Mixing and dissolving sugar and starch syrup, and boiling to about 90 Brix to produce a sugar solution,
(2) A step of mixing the sugar solution and gelatin dissolved and dissolved to produce a syrup;
(3) a step of producing an aerated dough by aeration and cooling of the syrup;
(4) A step of preparing a dough containing pullulan by mixing a solution obtained by boiling sugar, starch syrup, and fat, and swollen pullulan and gelatin.
(5) Soft candy having a specific gravity of 0.6 to 1.1 containing 0.5 to 3% by weight of pullulan and 2 to 5% by weight of gelatin by mixing the dough containing pullulan and the aerated dough It has the process of manufacturing. By having such a feature, there is an advantage that the specific gravity of the soft candy can be easily adjusted to a range of 0.6 to 1.1.

In the production method of the present invention, first, sugar and starch syrup are mixed and dissolved, and boiled to about 90 Brix to obtain a sugar solution.
There is no limitation in particular about the order which mixes each component, the temperature to melt | dissolve, and the temperature to boil.
If the Brix is less than about 90, the moisture content of the aerated dough increases, making it difficult to adjust the moisture content of the dough after mixing with the soft candy dough. If the Brix exceeds about 90, the aerated dough Moisture becomes too low, and mixing with additives becomes difficult in the subsequent steps. The Brix may be measured using a known method.

Subsequently, gelatin swelled and dissolved in the sugar solution is added and mixed to prepare a syrup. The amount of gelatin added is preferably 5 to 15 parts by weight with respect to 100 parts by weight of the sugar solution.
Gelatin that is swelled and dissolved is used, but known means may be used as the swelling and dissolving means.

Next, the syrup is aerated using, for example, a foaming machine and cooled to prepare an aerated dough. There is no limitation in particular as a foaming machine. Moreover, it is preferable to adjust so that the syrup aerated with the foaming machine may have specific gravity 0.3-0.5. This specific gravity can be reduced by increasing the amount of foaming, and can be increased by decreasing the amount of foaming.
The specific gravity of the aerated fabric is measured as follows. That is, an aerated fabric weighed at a constant weight (preferably 10 to 20 g) is placed in a 200 mL graduated cylinder, and the volume of the aerated cylinder is made up to 200 mL of memory so that the aerated fabric is completely immersed. The volume of water at this time is measured, and the specific gravity is calculated from the following formula.
(Specific gravity) = (Weighed value of the air-containing dough) / (200 mL-measured volume of water)
The foaming is desirably performed at a temperature at which the syrup does not gel or solidify.
The aerated dough obtained as described above preferably has a specific gravity of 0.3 to 0.5 having bubbles in the dough.

On the other hand, in the present invention, a solution obtained by simmering sugar, starch syrup and fats and oils and swollen pullulan and gelatin are mixed to obtain a dough containing pullulan. The amount of sugar, starch syrup and fats and oils used, and the conditions (temperature, heating means, etc.) for boiling these components may be known ones and are not particularly limited. Any means for swelling pullulan and gelatin may be used. With respect to 100 parts by weight of the above solution, 1.8 to 11.3 parts by weight of pullulan swelled and dissolved 1.5 times, and 1.2 to 2.4 parts by weight of gelatin swelled and dissolved 1.4 times. It is preferable to add.
The dough-containing dough thus obtained is in the form of a solution.

Next, in the present invention, the soft dough can be obtained by mixing the pullulan-containing dough and the aerated dough and, if necessary, adding and mixing a fragrance, a sour agent, and the like.
Further, the dough for soft candy may be prepared by mixing the aerated dough prepared in advance when preparing the dough containing pullulan. For example, a method of obtaining a soft candy dough by mixing a solution obtained by simmering sugar, starch syrup, and oil, swollen pullulan and gelatin, and the aerated dough.

The mixing ratio between the pullulan-containing fabric and the aerated fabric is preferably 5/1 to 2/3 (parts by weight). In addition, as described above, when the aerated dough prepared in advance when the dough containing pullulan is mixed, the total amount of sugar, starch syrup, fats and oils, swollen pullulan and gelatin is added. What is necessary is just to convert as the quantity.
There are no particular limitations on the mixing ratio of flavors, acidulants and the like. What is necessary is just to carry out at 65-90 degreeC as conditions at the time of mixing.
After mixing, the obtained mixed dough is put in a mold and solidified by cooling or the like, whereby a soft candy having a desired shape can be obtained.

  Further, in the present invention, as described above, a dough obtained by mixing a pullulan-containing dough and an aerated dough can be used as a normal soft candy dough, and a soft candy can be obtained by combining gummy and tablet confectionery with the dough. it can. As a method for producing such a soft candy, for example, the methods described in Patent Documents 2 to 5 previously proposed by the present applicant can be used.

The soft candy of the present invention obtained as described above may be combined with a normal soft candy. For example, embodiments in which the soft candy of the present invention is used as a center to form two layers, an outer layer, a multilayer, or various assembly methods are also within the scope of the present invention.
Thus, even when combined with a normal soft candy, the unique texture of the soft candy of the present invention is exerted, so that a new texture that is not found in a normal soft candy can be achieved. .

  EXAMPLES Next, although an Example is given and this invention is demonstrated concretely, this invention is not restrict | limited at all by these Examples. In the description of the following examples, “part” represents part by weight, and “%” represents% by weight.

(Example 1)
An air-containing fabric was produced as follows. 313 parts of sugar and 626 parts of starch syrup are mixed and mixed to make Brix approximately 90, concentrated to a moisture value of 6%, and swine skin gelatin solution 1.2 times swollen and dissolved in the sugar solution (Weisshard) 160 parts) was added and further mixed. The final moisture value at this time was 15%. When this was applied to a foaming machine, the specific gravity was 0.4.
Next, the soft dough was prepared as follows. 325 parts of sugar, 332 parts of starch syrup, 102 parts of fats and oils, 5.4 parts of emulsifier, and 15.6 parts of milk protein were dissolved, mixed and boiled to 3.5% to obtain a solution.
15 parts of gelatin solution swelled and dissolved 1.4 times in the solution, 93 parts of pullulan solution (produced by Hayashibara Shoji Co., Ltd.) swelled and dissolved 1.5 times, 42.4 parts of fondant, the aerated dough 428 Part, grape flavor 10 parts, citric acid 15 parts and fruit juice powder 10 parts were mixed with a kneader (approximately 80 ° C., the same in the following examples and comparative examples).
The obtained dough was solidified to obtain a soft candy. The specific gravity of the soft candy was 1.0, and the texture was a good texture with a soft mouthfeel and elasticity. Further, since the dough is difficult to be divided in the mouth, the toothing was good.

(Comparative Example 1)
325 parts of sugar, 332 parts of starch syrup, 102 parts of fats and oils, 5.4 parts of emulsifier, and 15.6 parts of milk protein were dissolved, mixed and boiled to a moisture content of 3.5%. In this sugar solution, 15 parts of a gelatin solution swollen 1.4 times, 93 parts of a pullulan solution swollen 1.5 times, and 42.4 parts of fondant were mixed with a kneader. The obtained dough was solidified to obtain a soft candy. The specific gravity was 1.2, and the texture was a soft texture with a sticky mouth. I could feel it.

(Example 2)
The soft candy having a specific gravity of 1.0 described in Example 1 was used as an inner layer, the outer layer was a soft candy having a different texture, and the inner layer ratio was 50%. The outer layer soft candy was produced as follows. 407 parts of sugar, 566 parts of starch syrup, 67 parts of fats and oils and 4.2 parts of emulsifier were dissolved, mixed, and boiled to 4% moisture. 55.8 parts of gelatin solution swollen 1.4 times and 14 parts of fondant were added to the sugar solution and mixed with a kneader. The specific gravity was 1.2. The dough was allowed to sleep overnight and aged to form an outer layer. The mouthfeel was a soft and chewy texture with a soft mouthfeel, but it had a better chewing response than Example 1 and the chewing property lasted more.

(Example 3)
A soft candy having a specific gravity of 1.0 described in Example 1 was used as an upper layer, and a soft candy having a specific gravity of 1.2 described in Example 2 was used as a lower layer. The texture was a good texture with a soft mouthfeel and elasticity.

Example 4
Gummy was made as follows. 370 parts of sugar, 426 parts of starch syrup, and 4.1 parts of pectin were dissolved, mixed, and boiled to 30% moisture. 112 parts of gelatin solution swollen 1.4 times in the sugar solution was mixed, and 22 parts of grape juice, 30 parts of citric acid, 6 parts of grape flavor, and 1.5 parts of colorant were added and mixed. The gummi solution was filled in a starch mold to a weight of 0.23 g, and dried to a moisture content of 18%. When this gummy was dispersed in a soft candy having a specific gravity of 1.0 as described in Example 1, the chewing mouth was soft and had a good texture with elasticity and almost no teeth were felt.

(Comparative Example 2)
325 parts of sugar, 332 parts of starch syrup, 102 parts of fats and oils, 5.4 parts of emulsifier, and 15.6 parts of milk protein were dissolved and mixed, and boiled to 3.5% to obtain a sugar solution. 15 parts of gelatin solution swollen 1.4 times in the sugar solution, 93 parts of pullulan solution swollen 1.5 times, 42.4 parts of fondant, 1284 parts of the aerated dough obtained in Example 1 Were mixed with a kneader. The specific gravity of the dough was 0.6, and the mouth was soft and light texture compared to that of Example 1, and the stickiness and elasticity were weak.

(Comparative Example 3)
325 parts of sugar, 332 parts of starch syrup, 102 parts of fats and oils, 5.4 parts of emulsifier, and 15.6 parts of milk protein were dissolved and mixed, and boiled to 3.5% to obtain a sugar solution. 15 parts gelatin solution swollen 1.4 times in the sugar solution, 93 parts pullulan solution swollen 1.5 times, 42.4 parts fondant, 1712 parts aerated dough obtained in Example 1 Were mixed with a kneader. The specific gravity of the dough was 0.5, and the bite was softer and lighter than that of Comparative Example 2, and the texture was similar, but the elasticity was even weaker.

(Example 5)
Tablet confectionery was prepared as follows. 60 parts of xylitol, 6 parts of crystalline cellulose, and 3 parts of powdered fermented milk were mixed with powder, and a granulated product was prepared using a fluidized bed granulator. Furthermore, 3 parts of sucrose fatty acid ester and 1 part of fragrance are mixed into the granulated product prepared as described above, and the tablet is a circle having a diameter of 6 mm, a thickness of 5 mm, and a weight per grain of 0.15 parts. It was compression molded into a plate shape. The moisture content of this tableting confectionery was 0.8%. Further, when this tableted confectionery was dispersed in a soft candy having a specific gravity of 1.0 using the same preparation method as in Example 1, the resulting soft candy had a soft bite and a good food with elasticity. There was a feeling, no teeth, and a change in the coolness and taste.

Claims (3)

  A soft candy characterized by containing 0.5 to 3% by weight of pullulan, 2 to 5% by weight of gelatin and having a specific gravity of 0.6 to 1.1.   Sugar and chickenpox are mixed and dissolved, boiled to about 90 Brix to prepare a sugar solution, and the sugar solution and swollen and dissolved gelatin are mixed to prepare a syrup, and the syrup is aerated and cooled. An aerated dough is prepared. On the other hand, a solution containing boiled sugar, starch syrup, and oil and fat is mixed with a swollen pullulan and gelatin to prepare a pullulan-containing dough, and the pullulan-containing dough and the aerated dough are mixed. 2. The soft candy according to claim 1, obtained as described above. A step of mixing sugar and starch syrup to dissolve and boiling to about 90 Brix to produce a sugar solution,
A step of mixing the sugar solution and gelatin that has been swelled and dissolved to produce a syrup;
A process of producing an aerated dough by aerating and cooling the syrup;
A step of preparing a pullulan-containing dough by mixing a solution prepared by simmering sugar, starch syrup, and fat, and swollen pullulan and gelatin;
The dough containing pullulan and the air-containing dough are mixed to produce a soft candy containing 0.5 to 3% by weight of pullulan and 2 to 5% by weight of gelatin and having a specific gravity of 0.6 to 1.1. A method for producing a soft candy, comprising a step.