JP2010104349A - Gummy candy composition having salty taste - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a gummy candy composition giving relish of intermittent salty taste at the same time while having elastic palate feeling peculiar to gelatin and juiciness, and giving enjoyment of contrast of sweet taste and salty taste while eating, and to provide a method for producing the gummy candy composition. <P>SOLUTION: The gummy candy composition containing a tablet part and a gummy candy part is such that the tablet parts scatter in the gummy candy part, the tablet part has isomalt as the main ingredient and contains 4-30 wt.% common salt, and the gummy candy part contains 14-22 wt.% water, and 5-13 wt.% gelatin. The gummy candy composition contains 0.05-5 wt.% common salt. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

  The present invention relates to a gummy candy composition having a savory taste. More specifically, the present invention relates to a gummy candy composition containing a tablet containing inorganic salts. Moreover, this invention relates to the manufacturing method of the gummy candy composition containing the tablet containing inorganic salt.

  Gummy candy has been widely loved by people since it was invented as a confectionery made from gelatin in Germany in the early 20th century. At present, gelling agents other than gelatin are used mainly based on purified saccharides, and various products have been developed with respect to texture and flavor. However, because it is based on sugars, all gummi is primarily sweet. In addition, most gummi in the market still use gelatin as the main gelling agent. This is because gelatin with elastic texture unique to gelatin is still popular.

  In foods mainly sweet, it is effective to create a contrast with the savory taste in order to make the sweetness feel stronger or not to get tired, and inorganic salts such as salt are used. The As a suitable example, Lotte Salt Caramel Co., Ltd. has shown a strong sales of 300 million yen per year. (See Non-Patent Document 1)

  Gelatin is greatly affected by inorganic ions during gelation, so when inorganic salts are used at a certain concentration or higher in the preparation of gummy candy, the gel strength decreases and the elasticity decreases, and the chewing response characteristic of gummy candy Will drop, water will be removed, and in some cases, the body of gummy candy will not be made. In addition, when inorganic salts are blended, a phenomenon called “crying” occurs due to the hygroscopicity of the inorganic salts. As described in Patent Document 1, “crying” is a significant problem particularly with soft gummy candy. Inorganic salts tend to “cry” or tend to promote “crying” due to their hygroscopic properties.

  For the above reasons, when using inorganic salts to develop a savory taste in gummy candy, use a large amount of gelling agent, drastically reduce the moisture value, or dry thoroughly after gelling. It has been carried out only by a method in which a composition containing inorganic salts is attached to the surface of a candy. However, the appeal of gummy candy with gelatin as the main gelling agent is its unique elastic texture and juicy, which is expressed by the presence of a certain amount of moisture and gelatin. Such a method loses its appeal. Also, “crying” remained a problem.

  The above-mentioned salt caramel can enjoy the contrast between sweetness and saponification as described above, but since salt is dissolved in soft candy, sweetness and saponification always appear at the same time. In order to enjoy the contrast more suitably, it is preferable that the savory taste is intermittently developed. In addition, the salt caramel can preferably enjoy a contrast between sweetness and savory taste, but this is a soft candy in which minerals are present uniformly, and it contains less than 5% by weight of gelatin, and also has a moisture value. It is difficult to say that it is sufficiently satisfactory in terms of juiciness because of its low elasticity.

  Patent Document 2 proposes a hygroscopic powder sealing gel container using a edible gelatin gel that can be stored for a long period of time and a food containing hygroscopic powder. It is limited, and a savory taste is manifested only once at the beginning. Even if it is going to improve a structure, it is very difficult on manufacture of a gummy candy part to provide a several recessed part in the normal bite size of human beings. In addition, there is a problem in productivity because it requires a very complicated procedure of creating two types of gummy candy parts, a concave part and a lid part, and putting the powder into the concave part and then joining the lid part. In addition, the long-term storage of the hygroscopic powdered food in this document is a durability of about 7 days at 20 ° C. When the powdered salt is brought into contact with the gummy candy, the moisture is transferred to the salt. There is a problem with long-term durability. Moreover, the gummy candy part in the hygroscopic powdered food is limited to non-sugar, and the sugar composition is also limited.

  Patent Document 3 proposes a food product in which salt crystal grains are attached to the surface of a jelly-like confectionery, but the salt crystal grains are embedded in the jelly-like confectionery to enhance the adhesion. But it's just the surface. For this reason, a savory taste is immediately felt in the mouth, but it disappears immediately. Moreover, when the moisture value of the jelly-like confectionery part is high, the moisture is transferred to the salt, so that there is a problem in durability of the product.

  Patent Document 4 proposes a mineral-containing soft candy, which is a soft candy in which minerals are present uniformly, gelatin being 1 to 5% by weight, and moisture being 4.5 to 6.5% by weight. Therefore, it is difficult to express elasticity and it cannot be applied to obtain a gummy having a savory taste.

  Patent Document 5 describes a form of gummy candy ([0066]) that can contain salt ([0063]), but as mentioned above, the elastic texture unique to gelatin is impaired. Since there is a problem of “crying”, only a small amount can be blended, and even if it is simply blended, the savory taste is expressed uniformly, so that it is not possible to enjoy the contrast between the sweetness and the savory taste.

Patent Document 6 proposes a gummy candy containing sodium chloride, but since gelatin is not used as a main gelling agent, it is not possible to realize the elastic texture unique to gelatin.
Japanese Patent Laid-Open No. 10-257854 JP-A-8-9901 JP 2003-157 A JP 2006-6171 A JP 2005-350483 A JP 2008-118898 A 2009 Food Marketing Handbook No. 2 (Fuji Economy)

  In view of the above conventional technology, the present invention is capable of simultaneously enjoying an intermittent savory taste while having the elastic texture and juiciness peculiar to gelatin. An object of the present invention is to provide a gummy candy composition and a method for producing the same.

In light of the above situation, the present inventors have conducted extensive research, and as a result, scattered tablets with a savory taste are scattered in the gummy composition, so that the elastic texture and juiciness peculiar to gelatin are obtained. The present invention was completed by finding that a confectionery can be enjoyed while having both sweetness and saponification at the same time, and having a contrast between sweetness and saponification.
That is, the present invention relates to the following three items (1) to (3).
(1) A gummy candy composition containing a tablet part and a gummy candy part,
The tablet part is scattered in the gummy candy part, the main component of the tablet part is isomalt, and the tablet part contains 4 to 30% by weight of salt, and
The gummy candy part has a moisture content of 14 to 22% by weight, the gummy candy part contains 5 to 13% by weight of gelatin, and
The gummy candy composition containing 0.05 to 5% by weight of sodium chloride,
(2) The gummy candy composition according to the above (1), wherein the tablet part has a hardness by a Kiya-type hardness meter of 8 kg or more,
(3) The gummy candy composition according to (1) or (2), wherein 80% by weight or more of the salt used for the tablet part is coated with isomalt candy,
(4) A step of adjusting the gummy candy base so that the water content is 15 to 30% by weight, the gummy candy base at 80 ° C. or lower containing isomalt as a main component and containing 4 to 30% by weight of salt, Mixing 0.2 to 20% by weight of a tablet with a hardness of 8 kg or more by a kiyama type hardness tester per total weight of the gummy candy base and the tablet,
Filling and cooling the mixture immediately after the mixing step,
It is related with the manufacturing method of the gummy candy composition in any one of said (1)-(3) characterized by including the process dried so that the water | moisture content of a gummy candy part may be 14-22 weight%.

In the gummy candy composition of the present invention, the gummy candy part having an elastic texture and juicy and the tablet part expressing a savory taste can be intermittently and simultaneously tasted. You can enjoy the contrast. Since the tablet part is scattered in the gummy candy part, the savory taste appears intermittently, and while eating, the contrast between the sweet taste and the savory taste can be enjoyed for a long time. Moreover, since the salt which expresses the above-mentioned savory taste is encapsulated in a tablet, since there are few things that come into contact with the gummy candy part having a high moisture value, it is difficult to be affected by moisture absorption and can be stored for a long time.
Moreover, according to this invention, compared with the manufacturing method of a normal gummy candy, a complicated process is not required and said gummy candy composition can be produced efficiently.

  The gummy candy composition of this invention contains a tablet part and a gummy candy part.

(Tablet part)
The tablet part used for this invention is a main component is isomalt, and contains 4-30 weight% of salt.

The isomalt may be hydrogenated palatinose, and may be sold as Mitsui Sugar Co., Ltd. as palatinite or reduced palatinose.
Since isomalt has high resistance to moisture absorption, when it is used as the main component of the tablet part, there is an advantage that durability when the tablet is mixed with gummy candy is increased.
As content in the tablet part of isomalt, 50 to 95 weight% is preferable and 70 to 95 weight% is more preferable.

The durability of the tablet part also depends on the hardness of the tablet part, and tends to increase as the hardness increases. It is preferable that the hardness by the Kiya-type hardness meter of the tablet part is 8 kg weight or more, more preferably 8 to 30 kg weight, and still more preferably 10 to 25 kg weight.
The Kiyama-type hardness tester puts the sample on a sample stage with a scale, turns the handle and gradually lowers the pressure attachment to pinch the sample, applying a constant force and applying the moment when the sample is crushed It is a hardness meter showing the fracture hardness of a sample at (maximum pressure weight). In the present invention, since the instantaneous load is measured, the handle operation during the pressurization with the hardness meter is performed slowly. When the operation is performed vigorously, the measured value may increase.
In the present invention, the hardness of the tablet part is a cylindrical tablet having a diameter of 5 mm and a height of 2.0 mm, which is installed on the sample table of the Kiyama hardness tester so as to pressurize the aspect part which is the side part. This is the value obtained by measuring.

  If the tablet part is other than isomalt as a main component, or if isomalt is the main component and the hardness by the Kiya hardness tester is less than 8 kg, the tablet part will dissolve during manufacture. Thus, gelatin gel formation is hindered by the action of the contained salt, and the desired texture tends to not be obtained in some cases.

  The salt contained in the tablet part is 4 to 30% by weight, and if it is less than 4% by weight, the savory taste expressed in the tablet part itself is weak, and even if it is scattered in the gummy candy, a sufficient taste effect can be obtained. I can't get it. If the salt contained exceeds 30% by weight, the tablet will dissolve during production due to the hygroscopicity of the salt, the gelatin salt formation will be hindered by the action of the salt contained, the desired texture, In some cases, gummy candy itself cannot be obtained.

  The salt used in the present invention is not limited as long as it is circulated as an edible salt, and as an example, sodium chloride with extremely high purity circulates most. Sodium chloride is superior in taste, but may contain other inorganic ion compounds. Natural salts, that is, mineral salts containing various kinds of minerals such as sea salt and rock salt can also be used, and artificial salts may be used. Examples of the inorganic ion compound include potassium chloride, magnesium chloride, magnesium sulfate, calcium sulfate and the like.

Moreover, it is preferable that 80% by weight or more of the sodium chloride is that whose surface is coated with 90% or more of isomalt candy. By covering 80% by weight or more of the salt with isomalt candy, the salt is provided with a barrier to highly hygroscopic salt, and the hardness of the tablet part is easily increased, which helps the durability of the tablet part.
The isomalt candy may be a normal hard candy mainly composed of isomalt, and can be produced by a normal candy manufacturing method. For example, it can be obtained by dissolving a mixture containing isomalt as a main component by heating, concentrating if necessary, and cooling a mixture having a moisture value of 1% by weight or less.
The method of coating the salt with isomalt candy may be any method. For example, in the process for producing isomalt candy, the salt is made by adding a step of dispersing salt having a small particle diameter in the heat-dissolved mixture. By pulverizing the obtained salt-containing candy, salt coated with isomalt candy can be obtained.
In addition, the state by which the surface of salt is coat | covered with the isomalt candy can be visually confirmed with a microscope. Moreover, if the surface of the salt obtained by the manufacturing method as described above is almost entirely coated with isomalt candy, at least 90% or more is coated.

  The water content of the tablet part is preferably less than 2% by weight.

  The tablet part may be produced by compression-molding a raw material containing isomalt and salt according to a normal tablet production method. The hardness of the tablet part is determined by the formulation, the state of the powder used, and the tableting. Since it is affected by pressure and the like, it may be selected as appropriate in order to obtain the required hardness. For example, in order to increase the hardness of the tablet part, thickened polysaccharides, starch, modified starch, dextrin, modified dietary fiber, etc. can be used in combination, but conversely, for example, isomalt powder sold for tableting A specified amount of sodium chloride is added to the mixture, and 1 to 3% by weight of a fatty acid ester or fatty acid salt is added as a lubricant and mixed uniformly. The resulting mixture is compression-molded with a rotary tableting machine. Can be used, but as described above, it is necessary to limit the texture and taste of the gummi.

  In order to further improve the durability, the tablet part after tableting may be coated. For example, a hydrophobic substance is particularly suitable, and examples thereof include fats and oils such as beeswax and resins such as shellac.

  In addition, the shape and size of the tablet part can be appropriately selected within the range where there is no problem in production, but a general tablet shape, that is, a cylindrical shape having a radius of about 3 to 10 mm and a height of about 3 to 10 mm is manufactured and handled. In particular, it is simple.

(Gummy Candy Club)
The gummy candy part used in the present invention has a water content of 15 to 20% by weight, and the gummy candy part contains 5 to 13% by weight of gelatin.

  The water content of the gummy candy part for expressing an elastic texture and providing juiciness is 15 to 20% by weight, preferably 17 to 19% by weight. If the moisture value is less than 15% by weight, the elasticity tends to be poor and the juiciness tends to be lacking. If the moisture value exceeds 20% by weight, the gummi will become loose and the elasticity will be poor. At the same time, not only will the texture become worse due to teething, but there will be a problem with durability. There is a tendency to melt.

  The gelatin content of the gummy candy part for expressing an elastic texture is 5 to 13% by weight, preferably 8 to 11% by weight. When the content is lower than 5% by weight, not only the elasticity is poor, but in some cases, there is a tendency not to have shape retention. Moreover, when content exceeds 13 weight%, there exists a tendency which is too hard and is inferior to food texture.

  In the present invention, the gummy candy part may be obtained by using the same raw materials and production methods as those of general gummy candy. For example, gelatin is dissolved in a candy base in which a saccharide is dissolved and necessary. If there is, it is manufactured by adding taste, aroma and color. A product obtained by dissolving gelatin or the like in the candy base is called a gummy candy base.

  The sugar is excellent in terms of taste, but is not particularly limited, and is not particularly limited, such as monosaccharide, disaccharide, oligosaccharide, polysaccharide, starch, starch hydrolyzate, etc. in various forms such as powder and starch syrup Saccharides, their reduced (hydrogenated) products, dietary fibers and their derivatives can be used alone or in combination of two or more, but they need to be used within a range that does not impair elasticity. For example, when using highly crystalline saccharides such as erythritol, the amount used or other saccharides that inhibit crystallization are added in order not to damage the elastic texture due to the precipitation of crystals. It is necessary to do. In addition, it is necessary to reduce the amount of polysaccharides that reduce elasticity such as starch.

  The gelatin used in the present invention is not particularly limited as long as it is extracted and purified from a collagen-containing substance (animal skin, bone, connective tissue, etc.). For example, gelatin derived from aquatic organisms (freshwater / seawater) in addition to gelatin derived from animals such as beef bones, pork bones and chicken bones. In addition, the bloom is not particularly limited as long as it has gelling ability, but, for example, 100-350 bloom can be used.

  The Bloom value indicates the jelly strength. A 6.67% by weight aqueous solution of gelatin is placed in a specified cup and cooled to jelly in a 10 ± 0.1 ° C. constant temperature bath for 16 to 18 hours to form a Bloom formula. The weight (g) of the shot required to push the plunger (12.7 mm in diameter) of the jelly strength meter into the jelly by 4 mm is measured, and this weight is expressed as a Bloom value.

  In addition, a gelling agent other than gelatin can be used in combination in order to adjust the texture within the range having an elastic texture. For example, one or more kinds of polysaccharides such as pectin, agar, starch, carrageenan, locust bean gum, xanthan gum, tara gum, guar gum, gum arabic, gellan gum, and proteins derived from milk and soybean Although they can be used together, it is necessary to use them as long as they do not become too hard or decrease their elasticity.

(Gummy candy composition)
The gummy candy composition of the present invention is one in which the tablet part is scattered in the gummy candy part. However, in the present invention, the tablet part is not dissolved by the moisture in the gummy candy part. The state mixed with the gummy candy part is said. The gummy candy composition of the present invention contains 0.05 to 5.0% by weight of salt by interspersed with tablet parts containing salt. When the content of sodium chloride in the gummy candy composition is less than 0.05% by weight, the developed savory taste is weak and a sufficient taste effect cannot be obtained. On the other hand, if it exceeds 5.0% by weight, the savory taste that develops is too strong to obtain a synergistic effect with sweetness.

In the present invention, various food materials can be used if necessary for the purpose of improving production efficiency, improving the durability of the product, and improving the quality in terms of functionality.
Examples include small percentages of fats and oils, flavorings, flavorings, seasonings, acidulants, colorants, emulsifiers, antioxidants, anti-hygroscopic agents, anti-caking agents, dietary fibers and their derivatives, etc. Two or more types can be used in combination.In some cases, various vegetables, cereals, fruits, seaweeds, moss, birds and beasts, fish, dairy products, eggs, yeast, herbs, spices and their processed products, Food materials such as these extracts can be used alone or in combination of two or more types. These food materials only need to be contained in either the tablet part or the gummy candy part. Although it only needs to mix | blend with a base as a raw material sometimes, it is necessary to keep in the range which does not reduce significantly the food texture and taste of the obtained gummy candy composition, and the durability of a tablet part.

The manufacturing method of the gummy candy composition of this invention is characterized by including the following four processes.
A step of adjusting the gummy candy base so that the water content is 15 to 30% by weight. The above gummy candy base at 80 ° C. or lower contains isomalt as a main component and contains 4 to 30% of salt, A step of mixing 0.2 to 20% by weight of a tablet with a hardness of 8 kg or more by a hardness tester, and a step of filling and cooling the mixture immediately after the mixing step. A step of drying so that the water content is 15 to 20% by weight.

  The gummy candy base can be produced by a known method. For example, it can be obtained by mixing gelatin previously swollen and dissolved in water with a separately prepared sugar solution. If necessary, fruit juice, acidulant, flavor, and colorant are added, but care must be taken so that gelatin does not deteriorate and lose elasticity due to heat or acid during the process.

  One of the features of the present invention is that the gummy candy base after mixing is adjusted so that the water content of the gummy candy base is 15 to 30% by weight. By doing so, the gummy candy composition of the present invention can be produced efficiently. can do. When the water content is less than 15% by weight, handling such as mixing and filling of the gummy candy base tends to be difficult. When the water content exceeds 30% by weight, the tablet is dissolved and contained during manufacture. The action of sodium chloride inhibits the formation of gelatin gel, and there is a tendency that the desired texture is not obtained in some cases.

  In addition, one of the features of the present invention is that the temperature of the gummy candy base when mixing the tablet is 80 ° C. or less, and the hardness of the tablet is 8 kg weight or more. Dissolution of the tablet during production can be prevented.

  In addition, by mixing the tablet into the gummy candy base in an amount of 0.2 to 20% by weight per the total weight of the gummy candy base and the tablet, the desired gummy candy composition can be expressed and mixed. Handling problems in filling and filling can also be cleared.

  After the mixing, the obtained mixture can be filled into a container or the like having a desired shape and molded. Also, if the mixture is left at a high temperature for a long time after filling, the risk of dissolution of the tablet increases, so it is immediately filled and cooled. For example, mixing and filling at 70 ° C. and cooling to about 40 ° C. within 30 minutes can prevent dissolution of the tablet. In the present invention, it is preferable to start cooling immediately after mixing. Moreover, although a refrigerator, a freezer, etc. can be used for cooling, it can cool even if it only leaves still at room temperature. As a cooling temperature, 4-25 degreeC is preferable.

  After filling and cooling, the desired texture can be obtained by drying so that the moisture in the gummy candy portion is 15 to 20% by weight. The water content in the gummy candy part can be confirmed by a conventional method by cutting out only the gummy candy part from the gummy candy composition. For example, the loss on drying obtained by performing drying for 6 hours in a vacuum drying cabinet at a vacuum degree of 750 mmHg and 80 ° C. and measuring the mass before and after that can be regarded as the moisture content.

  As described above, the gummy candy composition of the present invention can be efficiently obtained without requiring a complicated process as compared with a normal method for producing gummy candy.

  The gummy candy composition of the present invention contains 0.05 to 5% by weight of sodium chloride, but is preferably 0.5 to 4% by weight in view of contrast with sweetness. If it exceeds 5% by weight, it will lead to excessive salt removal.

  Moreover, the content of the tablet part in the gummy candy composition of the present invention is preferably 0.3 to 20% by weight, and the content of the gummy candy part is preferably 75 to 99% by weight.

The gummy candy composition of the present invention is characterized in that tablet parts having specific composition and physical properties including salt are scattered in the gummy candy part.
For example, when salt is added to gelatin gummi instead of the tablet part, it may be dissolved by moisture from the gummy candy part. It is difficult to enjoy the contrast between sweet and savory taste because salt dissolves quickly.
Moreover, when salt is contained in the hard candy and scattered in the gummy candy part, a problem arises in the durability of the candy part due to moisture transfer to the hard candy.
Furthermore, even when the hard candy is coated with shellac or the like, since the texture and taste derived from the coating agent such as shellac are easily felt, the taste of the gummy candy composition as a whole is deteriorated.
Therefore, the gummy candy composition of the present invention has an excellent effect that the contrast between sweetness and savory taste can be continuously enjoyed while eating the gummy candy for the first time by using the tablet part as described above. Is played.

  Examples for specifically explaining the present invention are described below, but the present invention is not limited thereby.

<Production of tablet>
For tablets Ta to Th, the raw materials are mixed uniformly in the proportions shown in Table 1, and a flat tablet (made by Ichibashi Seiki) with a tableting diameter of 5 mm is used with a rotary tableting machine PCR-25 (manufactured by Dot Bonapace). And tableted. The hardness of each tablet was adjusted by tableting pressure. In the column of “tablet hardness” in Table 1, any three specimens are shown as average hardness measured by a Kiyama-type hardness meter (manufactured by Fujiwara Seisakusho).

Example 1
After mixing 100 parts by weight of sugar (made by Mitsui Sugar Co., Ltd.) and 100 parts by weight of water candy (made by Nippon Corn Starch) with a water content of 25% by weight, heating was continued until the water content reached 8% by weight after the sugar was dissolved. . Then, after confirming that the product temperature was below 90 ° C., a gelatin solution in which 20 parts by weight of 220 bloom gelatin (made by Nitta Gelatin) was swollen and dissolved in 24 parts by weight of water was added. After thoroughly stirring and mixing, 4 parts by weight of citric acid (manufactured by Jung) and lemon flavor (manufactured by Ogawa flavoring) were mixed, well stirred and mixed, and then the water was adjusted to 20% by weight to add gummy candy base did.
5 parts by weight of tablet Ta was mixed with 95 parts by weight of the above gummy candy base, immediately poured into a tray, cooled, and dried at room temperature for 20 hours to obtain a gummy candy composition having a moisture content of 18% by weight in the gummy candy part. About the said manufacturing conditions, it shows in Table 1 (the following Examples 2-3 and Comparative Examples 1-5 are also the same).
The obtained gummy candy composition has an elastic texture and juicy, and can enjoy intermittent saponification at the same time, and enjoy the contrast between sweetness and savory taste for a long time while eating. It was a gummy candy composition that can be used. Moreover, when this gummy candy composition was stored for 2 months in a 30 degreeC thermostat, it had the same external appearance and taste as immediately after manufacture.

Comparative Example 1
The same procedure as in Example 1 was conducted except that the salt content of the tablet was reduced to 2% by weight and the isomalt was increased instead (tablet Tb). Although it was a sweet gummy candy part with an elastic texture and juiciness, almost no savory taste was felt.

Example 2
The same procedure as in Example 1 was carried out except that the salt content of the tablet was increased to 8% by weight and the isomalt was decreased instead (tablet Tc). While tasting a sweet gummy candy part with a resilient texture and juiciness, you can enjoy a suitable savory taste at the same time and enjoy the contrast between sweetness and savory taste for a long time while eating It was a gummy candy composition.

Example 3
The same procedure as in Example 1 was performed except that the salt content of the tablet was increased to 20% by weight, the isomalt was decreased instead, and the tablet part hardness was increased to 8 kg (tablet Td). While tasting a sweet gummy candy part with a resilient texture and juiciness, you can enjoy a suitable savory taste at the same time and enjoy the contrast between sweetness and savory taste for a long time while eating It was a gummy candy composition.

Comparative Example 2
The same procedure as in Example 1 was performed except that the salt content of the tablet was increased to 40% by weight, the isomalt was decreased instead, and the tablet hardness was increased to 8 kg (tablet Te). During the process, the tablet part started to dissolve in about 1 minute after the tablet part was introduced. In the obtained gummy candy composition, the tablet part was almost dissolved. Also, the gummy candy part had a savory taste and was inferior in elasticity. In addition, stickiness was observed on the surface.

Example 4
The procedure was the same as in Example 1 except that the tablet hardness was 15 kg (tablet Tf). Gummy candy composition that allows you to enjoy savory taste at the same time intermittently while tasting sweet gummy with elastic texture and juiciness, and enjoy the contrast between sweetness and savory taste for a long time while eating It was a thing.

Comparative Example 3
The same procedure as in Example 1 was performed except that the main component of the tablet was changed from isomalt to sorbitol (Merck) (tablet Tg). During the process, the tablet part started to dissolve in about 1 minute after the tablet part was introduced. In the obtained gummy candy composition, the tablet part was almost dissolved. Also, the gummy candy part had a savory taste and was inferior in elasticity.

Comparative Example 4
The same procedure as in Example 1 was performed except that the main component of the tablet was changed from isomalt to sugar (manufactured by Mitsui Sugar) (tablet Th). During the process, the tablet part started to dissolve in about 1 minute after the tablet part was introduced. In the obtained gummy candy composition, the tablet part was almost dissolved. Also, the gummy candy part had a savory taste and was inferior in elasticity.

Comparative Example 5
The same procedure as in Example 1 was performed except that the tablet Ta charging temperature was 88 ° C. during the process. The tablet part started to dissolve in about 1 minute after the tablet part was introduced. In the obtained gummy candy composition, the tablet part was almost dissolved. Also, the gummy candy part had a savory taste and was inferior in elasticity.

Claims (4)

A gummy candy composition containing a tablet part and a gummy candy part,
The tablet part is scattered in the gummy candy part, the main component of the tablet part is isomalt, and the tablet part contains 4 to 30% by weight of salt, and
The gummy candy part has a moisture content of 14 to 22% by weight, the gummy candy part contains 5 to 13% by weight of gelatin, and
This gummy candy composition contains 0.05 to 5 weight% of salt, The gummy candy composition characterized by the above-mentioned.   The gummy candy composition according to claim 1, wherein the tablet portion has a hardness of 8 kg or more as measured by a Kiyama hardness tester.   The gummy candy composition of Claim 1 or 2 with which 80 weight% or more of the salt used for the said tablet part is coat | covered with the isomalt candy. The step of adjusting the gummy candy base to a moisture content of 15 to 30% by weight, the gummy candy base having a temperature of 80 ° C. or lower containing isomalt as a main component and containing 4 to 30% by weight of salt, Kiya-type hardness A step of mixing 0.2 to 20% by weight of the total weight of the gummy candy base and the tablet with a tablet hardness of 8 kg weight or more,
Filling and cooling the mixture immediately after the mixing step,
The method for producing a gummy candy composition according to any one of claims 1 to 3, further comprising a step of drying so that the moisture in the gummy candy portion is 14 to 22% by weight.