JP2010148475A - Air-containing gummi candy and method for producing the same - Google Patents
Air-containing gummi candy and method for producing the same Download PDFInfo
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本発明は、含気グミキャンディ、更に詳しくは、クッキーのようなサクッとした食感としっとりとした食感を併せ持つ含気グミキャンディ及びその製造方法に関する。 The present invention relates to an aerated gummy candy, and more particularly to an aerated gummy candy having both a crispy texture such as a cookie and a moist texture, and a method for producing the same.
近年、ソフトクッキー、メロンパン、マカロン、シュークリーム、といった、外はさっくり、中は柔らかい食感の菓子が人気を博している。しかし、これら焼き菓子は焼成等の工程が必要なため、材料、形態、味に制約がある。また、割ったときに粉がボロボロこぼれるという欠点もある。 In recent years, sweets such as soft cookies, melon bread, macaroons, cream puffs, etc., with a soft texture inside and outside, are gaining popularity. However, these baked confectioneries require a process such as baking, so there are restrictions on materials, forms, and tastes. In addition, there is a drawback that powder breaks up when broken.
マシュマロ等の含気グミキャンディもまた、柔らかい食感を有する菓子として人気である。マシュマロは通常、砂糖・水飴を煮詰め、ゼラチン溶液を混合して得られたキャンディベースを、エアレーション（撹拌して空気を含ませる）し、成形・固化して作られる。このような空気を多く含むグミキャンディは、ふわふわとした食感を有するが、単調な食感でもあり、それを変えようとする研究が近年でも盛んに行われている。例えば、マシュマロに油脂を添加することによりヌガーのような食感を有するもの（特許文献１参照）、マシュマロにカカオ分を加えることによりクリーミーな食感を有するもの（特許文献２参照）、マシュマロに油脂を添加することによりもちのような食感を有するもの（特許文献３参照）、等がある。これらは、マシュマロの食感を改良したものであり、焼き菓子のサクサクした食感は全く有してはいない。 Aerated gummy candies such as marshmallows are also popular as confectionery having a soft texture. Marshmallows are usually made by aeration (stirring and containing air), shaping and solidifying a candy base obtained by boiling sugar and starch syrup and mixing a gelatin solution. Such gummy candy containing a lot of air has a fluffy texture, but it is also a monotonous texture, and research to change it has been actively conducted in recent years. For example, those having a texture like nougat by adding fats and oils to marshmallow (see Patent Document 1), those having a creamy texture by adding cacao content to marshmallow (see Patent Document 2), marshmallow There are those having a texture like rice cake by adding fats and oils (see Patent Document 3). These are improved marshmallow textures and do not have the crisp texture of baked goods.
さらに、サクサクした食感を有するマシュマロも提案されている（特許文献４参照）。この技術によると、砂糖３０〜７５重量％と水飴０〜４５重量％とに水７〜９重量％を加えて混合し、更にゼラチン３〜４重量％を水に溶解してそのゼラチン溶液を加えて混合し、この混合液を煮詰めた後に酸味料・着色料・香料等の添加物を必要量添加し、Ｂｘ（糖度）７９〜７７の生地を作り、次いで砂糖微粉末３〜６重量％を添加して約７０℃の生地を２０〜４０℃に冷却しながらエアレーションし、エアレーション後の生地温度を６５〜７３℃に調整して成型用型に充填し、そのまま自然乾燥することで生地内部に砂糖の結晶を析出させ、乾燥後の水分含有量を１３〜１５％に調整することにより、サクサクした歯ごたえと適度の弾力性を兼備するユニークな食感を有する砂糖菓子が得られる。上記文献により得られる砂糖菓子は、砂糖微粉末を生地に添加することにより、比較的水分値が高く且つ水飴が含まれていても、生地内部に結晶が析出する。しかし、この砂糖菓子は、柔らか過ぎて歯ごたえのないマシュマロと、硬い弾力性のため噛み切り難いグミキャンディとの中間に位置するような食感であり、焼き菓子のような食感は実現できていない。 Furthermore, a marshmallow having a crisp texture has been proposed (see Patent Document 4). According to this technique, 7 to 9% by weight of water is added to 30 to 75% by weight of sugar and 0 to 45% by weight of starch syrup, and further 3 to 4% by weight of gelatin is dissolved in water and the gelatin solution is added. After mixing the mixture, add the necessary amount of additives such as acidulant, colorant, fragrance, etc. to make dough with Bx (sugar content) 79-77, and then add 3-6% by weight of sugar fine powder Add and aerate the dough at about 70 ° C. while cooling to 20-40 ° C., adjust the dough temperature after aeration to 65-73 ° C., fill the mold, and let it dry naturally. By precipitating sugar crystals and adjusting the moisture content after drying to 13 to 15%, a sugar confectionery having a unique texture that has both a crunchy texture and moderate elasticity can be obtained. In the sugar confectionery obtained from the above document, crystals are precipitated inside the dough by adding sugar fine powder to the dough, even if it has a relatively high moisture value and contains starch syrup. However, this sugar candy has a texture that is between soft marshmallows that are too soft and crunchy and gummy candy that is hard to chew because of its hard elasticity, and a texture like a baked confectionery has not been realized Absent.
消費者のソフトな食感への嗜好性の変化や、社会の高齢化によるお年寄りの増加も相まって、柔らかい食感の菓子の需要は高まっており、マシュマロや焼き菓子の分野でも、さらなる味や食感のバリエーションが求められている。 Coupled with changes in consumers' preference for soft texture and an increase in the elderly due to the aging of society, the demand for soft textured confectionery is increasing. In the marshmallow and baked goods field, further taste and Variations in texture are required.
本発明は、食感のバリエーションとして、ソフトクッキーのような食感を含気グミキャンディで再現しようとするものであり、詳しくは、サクッとした食感としっとりとした食感を併せ持つ、ソフトクッキー様の含気グミキャンディを提供することを目的とする。 The present invention is intended to reproduce the texture of soft cookie as a variation of texture with aerated gummy candy, and more specifically, soft cookie having both a crunchy texture and a moist texture An object is to provide such an aerated gummy candy.
なお、特許文献４により得られる砂糖菓子は、柔らか過ぎて歯ごたえのないマシュマロと、硬い弾力性のため噛み切り難いグミキャンディとの中間に位置するような食感であり、本発明で得られるグミキャンディの、クッキーのような食感とは明らかに異なる。また、特許文献４の砂糖菓子はその水分値の高さから、一般的なグミキャンディ同様、表面へのオイル掛けが必要であり、明らかにクッキーからは程遠いものである。 In addition, the sugar confectionery obtained by patent document 4 is the texture which is located in the middle of the marshmallow which is too soft and does not have a chewy texture, and the gummy candy which is hard to bite, and is obtained by this invention. The texture of candy is quite different from that of cookies. Moreover, the sugar confectionery of patent document 4 needs the oiling to the surface like a common gummy candy from the height of the moisture value, and is far from a cookie clearly.
前記目的を達成するため、本発明者らは鋭意研究を重ねた結果、結晶性糖質及び油脂を原料として含気グミキャンディを作製し、水分値を下げることにより、サクサクかつしっとりとしたクッキーのような食感が得られることを発見し、本発明を完成するに至った。 In order to achieve the above-mentioned object, the present inventors have conducted intensive research, and as a result, produced an aerated gummy candy using crystalline sugars and fats and oils as raw materials, and reduced the moisture value, so that the crisp and moist cookie It was discovered that such a texture was obtained, and the present invention was completed.
即ち、本発明は、
［１］比重が０．６０〜１．２５であり、且つ組成比率が次の範囲にある含気グミキャンディ、
砂糖及びトレハロースから選ばれた少なくとも１種以上：全重量に対し３０〜９０重量％
ゼラチン：全重量に対し１〜１６重量％
水分：全重量に対し４〜１２重量％
脂質：全重量に対し５〜４０重量％
［２］前記脂質が、カカオマス、ココアパウダー、チョコレートから選ばれた少なくとも１種以上由来である前記［１］記載の含気グミキャンディ、
［３］液糖を含まないもしくは全糖質のうち５重量％以下含む、前記［１］又は［２］に記載の含気グミキャンディ、
［４］砂糖及びトレハロースから選ばれた少なくとも１種以上からなるグミキャンディベースをエアレーションした後に、脂質を添加、混合し、得られた生地を成型用型に充填、乾燥することを特徴とする前記［１］〜［３］いずれか記載の含気グミキャンディの製造方法
に関する。
That is, the present invention
[1] An aerated gummy candy having a specific gravity of 0.60 to 1.25 and a composition ratio in the following range;
At least one selected from sugar and trehalose: 30 to 90% by weight based on the total weight
Gelatin: 1 to 16% by weight based on the total weight
Moisture: 4-12% by weight based on total weight
Lipid: 5-40% by weight based on total weight
[2] The aerated gummy candy according to the above [1], wherein the lipid is derived from at least one selected from cacao mass, cocoa powder, and chocolate,
[3] The aerated gummy candy according to [1] or [2], which does not contain liquid sugar or contains 5% by weight or less of the total sugar.
[4] The aforesaid characterized in that after aeration of at least one gummy candy base selected from sugar and trehalose, lipids are added and mixed, and the resulting dough is filled into a mold and dried. It is related with the manufacturing method of the aeration gummy candy in any one of [1]-[3].
本発明に係る含気グミキャンディは、糖質と水分値を規定することにより、サクッとした食感としっとりとした食感を併せ持つ今までにない食感のグミキャンディである。さらにこの含気グミキャンディは、クッキーのようでありながらもクッキーの欠点である割ったときに粉がこぼれることも全く無い。本発明に係る含気グミキャンディをクッキーの代わりに用いることで、従来の菓子類の形態や味のバリエーションが大幅に拡大するだけでなく、他の素材、例えば本来クッキーと組み合わせる事が困難である一般的なグミキャンディとの組み合わせなども可能であり、様々な応用が可能となる。 The aerated gummy candy according to the present invention is a gummy candy with an unprecedented texture that has both a crunchy texture and a moist texture by defining sugar and moisture values. Furthermore, this aerated gummy candy is like a cookie, but there is no powder spilling when cracked, which is a drawback of the cookie. The use of the aerated gummy candy according to the present invention in place of cookies not only greatly expands the form and taste variations of conventional confectionery, but is also difficult to combine with other ingredients such as cookies. Combination with general gummy candy is also possible, and various applications are possible.
本発明に係る含気グミキャンディの比重は０．６０〜１．２５である。好ましくは、０．７５〜１．２０である。０．６０未満にすることは、油脂性原料を添加する場合製造上難しく、また、１．２５を越えると満足いく柔らかさが得られない。
尚、比重は、結晶性糖質、油脂、ゼラチン、水分の含有量及びエアレーションの程度により調整することができる。また、比重は、所定の容器に一定量の水を入れておき、グミキャンディを沈めることによって押し出される水の体積を測定することにより算出できる。
The specific gravity of the aerated gummy candy according to the present invention is 0.60 to 1.25. Preferably, it is 0.75-1.20. Making it less than 0.60 is difficult in production when an oleaginous raw material is added, and if it exceeds 1.25, satisfactory softness cannot be obtained.
In addition, specific gravity can be adjusted with crystalline sugar, fats and oils, gelatin, moisture content, and the degree of aeration. The specific gravity can be calculated by putting a certain amount of water in a predetermined container and measuring the volume of water pushed out by sinking the gummy candy.
本発明に係る含気グミキャンディ中における砂糖及びトレハロースから選ばれた少なくとも１種以上の含有量は、含気グミキャンディの全重量に対し３０〜９０重量％とする。３０重量％未満では、十分なサクサク感が得られず、９０重量％を超えると後述のゼラチン量、水分量、脂質量が不足してしまい、しっとり感が得られない。
また、他の結晶性糖質、例えば、ブドウ糖、キシリトール、ラクチトール、エリスリトール、マルチトール、還元パラチノース、等を使用することも可能である。
尚、液糖を全糖質のうち５重量％以下であれば加えることは可能だが、加えない方が好ましい。本発明において、液糖とは、酵素水飴、還元水飴、果糖ブドウ糖液糖、蜂蜜、等の液状を呈する糖質を意味するものとする。
The content of at least one selected from sugar and trehalose in the aerated gummy candy according to the present invention is 30 to 90% by weight based on the total weight of the aerated gummy candy. If it is less than 30% by weight, a sufficient crisp feeling cannot be obtained, and if it exceeds 90% by weight, the amount of gelatin, water and lipid described later are insufficient, and a moist feeling cannot be obtained.
It is also possible to use other crystalline saccharides such as glucose, xylitol, lactitol, erythritol, maltitol, reduced palatinose, and the like.
Although liquid sugar can be added if it is 5% by weight or less of the total sugar, it is preferable not to add it. In the present invention, liquid sugar means sugars exhibiting a liquid state such as enzyme starch syrup, reduced starch syrup, fructose glucose liquid sugar, honey and the like.
本発明に係る含気グミキャンディ中におけるゼラチン含有量は、全重量に対し１〜１６重量％とする。好ましくは２〜１２重量％であり、より好ましくは３〜５重量％である。１重量％未満ではエアレーションが不十分になり、１６重量％を越えると弾力が強く、かつ乾燥が困難になる。
ゼラチンは、製法や由来に特に限定されずに使用することができる。
The gelatin content in the aerated gummy candy according to the present invention is 1 to 16% by weight based on the total weight. Preferably it is 2-12 weight%, More preferably, it is 3-5 weight%. If it is less than 1% by weight, aeration is insufficient, and if it exceeds 16% by weight, the elasticity is strong and drying becomes difficult.
Gelatin can be used without being particularly limited by the production method and origin.
本発明に係る含気グミキャンディの水分量は、全重量に対し４〜１２重量％とする。好ましくは５〜１１重量％である。より好ましくは７〜１０重量％である。４重量％未満では落雁のような硬い食感になってしまい、１２重量％を越えるとマシュマロに近い食感となってしまう。尚、本発明における水分含量は、減圧乾燥法により乾燥前後での含気グミキャンディの重量差を測定することで算出されたものである。 The moisture content of the aerated gummy candy according to the present invention is 4 to 12% by weight based on the total weight. Preferably it is 5-11 weight%. More preferably, it is 7 to 10% by weight. If it is less than 4% by weight, it becomes a hard texture like tumbling, and if it exceeds 12% by weight, it becomes a texture close to marshmallow. The water content in the present invention is calculated by measuring the weight difference of the aerated gummy candy before and after drying by a reduced pressure drying method.
本発明に係る含気グミキャンディ中の脂質量は、全重量に対し５〜４０重量％とする。好ましくは１０〜３０重量％である。５重量％未満では十分な口どけ感が得られず、４０重量％を越えるとグミキャンディ内に十分な気泡を加えられない。尚、油脂の融点には特に限定されない。
また、油脂性原料として、カカオマス、ココアパウダー、チョコレートから選ばれた少なくとも１種以上を用いると、砂糖の甘ったるさを低減でき、好ましい。
カカオマスは、通常、カカオ豆から外皮を取り除いて磨砕して得られるものをいう。
ココアパウダーは、カカオマスから圧搾等によりココアバターの一部を取り除いたあと、細かく砕いて粉末状にしたものをいう。
チョコレートは、チョコレート規約によって定められたチョコレートに限定されず、ココアバターの一部あるいは全てを、動物、植物、もしくは両者由来のココアバター代替油脂に置き換えて使用した各種チョコレートを含むものをいう。
The amount of lipid in the aerated gummy candy according to the present invention is 5 to 40% by weight based on the total weight. Preferably it is 10 to 30% by weight. If it is less than 5% by weight, a sufficient mouthfeel cannot be obtained, and if it exceeds 40% by weight, sufficient bubbles cannot be added in the gummy candy. In addition, it does not specifically limit to melting | fusing point of fats and oils.
Moreover, when at least 1 sort (s) chosen from cacao mass, cocoa powder, and chocolate is used as an oily raw material, the sweetness of sugar can be reduced and it is preferable.
The cacao mass is usually obtained by removing the shell from the cacao bean and grinding it.
Cocoa powder refers to a product obtained by removing a portion of cocoa butter from cacao mass by pressing or the like and then pulverizing it into powder.
Chocolate is not limited to chocolate defined by the chocolate code, but includes various chocolates used by replacing part or all of cocoa butter with cocoa butter or oil derived from animals, plants, or both.
本発明に係る含気グミキャンディの製造方法としては、砂糖及びトレハロースから選ばれた少なくとも１種以上からなるグミキャンディベースをエアレーションした後に、脂質を添加、混合し、得られた生地を成型用型に充填、乾燥することを特徴とする。
具体的な製造方法としては、先ずシロップを調製し、ゼラチン溶液を加えて混合・エアレーションさせ、そこに脂質、及び必要に応じて酸味料、香料等を添加・混合後、成型用型に充填し、そのまま乾燥させて得ることが出来る。
As a method for producing an aerated gummy candy according to the present invention, after aeration of a gummy candy base consisting of at least one selected from sugar and trehalose, lipids are added and mixed, and the resulting dough is molded into a mold It is characterized by filling and drying.
As a specific manufacturing method, firstly, a syrup is prepared, a gelatin solution is added, mixed and aerated, and then lipids and, if necessary, acidulants and fragrances are added and mixed, and then filled into a mold. It can be obtained by drying as it is.
前記酸味料、香料以外にも、例として果汁、果肉、乳製品、コーヒー豆粉砕品、茶葉粉砕品、食物繊維、澱粉、タンパク質、着色料、増粘多糖類、乳化剤等が必要に応じて添加できる。また、エアレーション前に、起泡力を強める目的で小麦たん白分解物等の起泡剤を添加することが好ましい。 In addition to the acidulant and flavor, examples include fruit juice, pulp, dairy products, coffee beans ground products, tea leaf ground products, dietary fiber, starch, proteins, coloring agents, thickening polysaccharides, and emulsifiers as necessary. it can. Moreover, it is preferable to add a foaming agent such as a wheat protein decomposition product for the purpose of enhancing the foaming power before aeration.
成型用型は、特に限定はされないが、例えばコーンスターチをベースにし、その上面に型押しにより凹みを設けたものを用いる。型原料としては、キャンディの製造に用いられるものであれば特に限定はない。 The molding die is not particularly limited, but for example, a cornstarch base is used, and a dent is provided on the upper surface by die pressing. The mold raw material is not particularly limited as long as it is used for the production of candy.
乾燥条件は、特に限定されないが、例えば２０〜５０℃程度の温度で乾燥させる。 Although drying conditions are not specifically limited, For example, it is made to dry at the temperature of about 20-50 degreeC.
前記のように、本発明に係る含気グミキャンディは、成型用型に充填し作製するため、一般的なグミキャンディ同様、様々な形態や味が可能である。また、他の素材、例えば本来クッキーと組み合わせる事が困難である一般的なグミキャンディと組み合わせることも可能である。 As described above, since the aerated gummy candy according to the present invention is prepared by filling a mold for molding, various forms and tastes are possible like a general gummy candy. Moreover, it is also possible to combine with other materials, for example, general gummy candy that is difficult to combine with cookies.
次に、実施例によって本発明を詳細に説明するが、本発明はこれらの実施例により何ら制限されるものではない。 EXAMPLES Next, although an Example demonstrates this invention in detail, this invention is not restrict | limited at all by these Examples.
（実施例１）
表１に示す配合割合で、含気グミキャンディを作製した。具体的には、砂糖、水を混合・加熱してシロップを調製し、これに別で調製しておいたゼラチン、小麦たん白分解物（千葉製粉（株）製）、水の混合溶液を加え、ハンドミキサーにて１０分間エアレーションした。その後、クエン酸、チョコレートを加え、混合して調製した溶液を、コーンスターチ成形型に充填し、４０℃にて７２時間乾燥させた。その後、スターチから取り出し、含気グミキャンディを得た。比重は１．２、水分値は１１％であった。食感は、外はさくっと、中はしっとりしたソフトクッキーのようであった。また、得られた含気グミキャンディは、チョコレートの風味や口どけも、非常に心地よく感じられた。
Example 1
The aeration gummy candy was produced with the compounding ratio shown in Table 1. Specifically, sugar and water are mixed and heated to prepare a syrup, and a mixed solution of gelatin, wheat protein decomposition product (manufactured by Chiba Flour Milling Co., Ltd.) and water prepared separately is added thereto. Aerated with a hand mixer for 10 minutes. Thereafter, citric acid and chocolate were added and mixed to prepare a solution prepared in a corn starch mold and dried at 40 ° C. for 72 hours. Then, it removed from the starch and obtained the aeration gummy candy. The specific gravity was 1.2 and the moisture value was 11%. The texture was like a soft cookie that was crisp outside and moist inside. In addition, the obtained aerated gummy candy felt a very pleasant chocolate flavor and mouthfeel.
（実施例２）
表１に示す配合割合で、実施例１と同様にして含気グミキャンディを作製した。乾燥後、比重は０．８、水分値は５％であった。外はサクサクし、中はしっとりとしたソフトクッキー様のよい食感であった。
(Example 2)
An aerated gummy candy was produced in the same manner as in Example 1 at the blending ratio shown in Table 1. After drying, the specific gravity was 0.8 and the moisture value was 5%. The outside was crispy and the inside was a soft texture like a soft cookie.
（実施例３）
表１に示す配合割合で、実施例１と同様にして含気グミキャンディを作製した。乾燥後、比重は０．９、水分値は約１１％であった。外はさくっとし、中はわずかに弾力のあるしっとりとしたソフトクッキー様の心地よい食感であった。尚、このココアパウダーと油脂の混合物は、カカオマスに類似しており、カカオマスに置き換えても同様の効果が得られる。
(Example 3)
An aerated gummy candy was produced in the same manner as in Example 1 at the blending ratio shown in Table 1. After drying, the specific gravity was 0.9 and the moisture value was about 11%. The outside was crispy and the inside was a slightly soft and moist soft cookie-like pleasant texture. Note that the mixture of cocoa powder and fat is similar to cocoa mass, and the same effect can be obtained by replacing it with cocoa mass.
（実施例４）
（Ａ）実施例１と同様の配合で、実施例１と同様にして得られた含気グミキャンディ溶液、（Ｂ）砂糖３０重量％、酵素水飴３０重量％、ゼラチン１０重量％、濃縮イチゴ果汁２０重量％、水１０重量％の混合溶液、をそれぞれ調製し、スターチ成型用型の下層に（Ｂ）液を、上層に（Ａ）液をそれぞれ厚さ５ｍｍずつ充填し、室温で７２時間乾燥させた。その後、スターチ成型用型から取り出し、含気グミキャンディを得た。このグミキャンディはグミとクッキーが重なったような新規な食感の菓子であった。
Example 4
(A) An aerated gummy candy solution obtained in the same manner as in Example 1 with the same composition as in Example 1, (B) 30% by weight of sugar, 30% by weight of enzyme starch syrup, 10% by weight of gelatin, and concentrated strawberry juice Prepare a mixed solution of 20% by weight and 10% by weight of water, respectively, fill the lower layer of the starch mold with the (B) liquid and the upper layer with the (A) liquid each 5 mm thick, and dry at room temperature for 72 hours I let you. Then, it took out from the mold for starch molding, and obtained the aeration gummy candy. This gummy candy was a confectionery with a new texture like a gummy and a cookie.
（比較例１）
表１に示す配合割合で、実施例１と同様にして含気グミキャンディを作製した。乾燥後、比重は１．１、水分値は１１％であった。柔らかな食感で、クッキーのようなサクサクした食感は得られなかった。
(Comparative Example 1)
An aerated gummy candy was produced in the same manner as in Example 1 at the blending ratio shown in Table 1. After drying, the specific gravity was 1.1 and the moisture value was 11%. With a soft texture, a crisp texture like a cookie was not obtained.
（比較例２）
表１に示す配合割合で、実施例１と同様にして含気グミキャンディを作製した。乾燥後、比重は０．７、水分値は２％であった。食感は、サクサクとはしているものの、砂糖の塊のような硬いものであった。
(Comparative Example 2)
An aerated gummy candy was produced in the same manner as in Example 1 at the blending ratio shown in Table 1. After drying, the specific gravity was 0.7 and the moisture value was 2%. The texture was crispy but hard like a lump of sugar.
（比較例３）
表１に示す配合割合で、実施例１と同様にして含気グミキャンディを作製した。乾燥後、比重は０．７、水分値は６％であった。油脂によるしっとり感が得られず、クッキーというには満足いくものではなかった。
(Comparative Example 3)
An aerated gummy candy was produced in the same manner as in Example 1 at the blending ratio shown in Table 1. After drying, the specific gravity was 0.7 and the moisture value was 6%. The moist feeling caused by oils and fats was not obtained, and the cookies were not satisfactory.
（比較例４）
実施例１と同様の配合で、実施例１と同様にして含気グミキャンディ溶液を充填し、室温で２４時間乾燥後、比重１．２、水分値１４％の含気グミキャンディを得た。外側は硬いものの、中は柔らかくマシュマロに近いものとなってしまい、クッキー様の食感は得られなかった。
(Comparative Example 4)
An aerated gummy candy solution having the same composition as in Example 1 was filled with an aerated gummy candy solution in the same manner as in Example 1. After drying at room temperature for 24 hours, an aerated gummy candy having a specific gravity of 1.2 and a moisture value of 14% was obtained. Although the outside was hard, the inside was soft and close to marshmallow, and a cookie-like texture could not be obtained.
（比較例５）
実施例１と同様の配合で、エアレーションの工程を経ずにグミキャンディを作製した。乾燥後、比重は１．３５、水分値は１１％であった。得られたグミキャンディには弾力があり、クッキーには程遠い食感であった。
(Comparative Example 5)
A gummy candy was prepared with the same composition as in Example 1 without passing through the aeration process. After drying, the specific gravity was 1.35 and the moisture value was 11%. The obtained gummy candy had elasticity and the texture was far from cookies.
Claims (4)
砂糖及びトレハロースから選ばれた少なくとも１種以上：全重量に対し３０〜９０重量％
ゼラチン：全重量に対し１〜１６重量％
水分：全重量に対し４〜１２重量％
脂質：全重量に対し５〜４０重量％ An aerated gummy candy having a specific gravity of 0.60 to 1.25 and a composition ratio in the following range.
At least one selected from sugar and trehalose: 30 to 90% by weight based on the total weight
Gelatin: 1 to 16% by weight based on the total weight
Moisture: 4-12% by weight based on total weight
Lipid: 5-40% by weight based on total weight
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
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| JP2011092042A (en) * | 2009-10-28 | 2011-05-12 | Uha Mikakuto Co Ltd | Method for producing gummy candy having fat-containing center |
| JP2012115222A (en) * | 2010-12-02 | 2012-06-21 | Uha Mikakuto Co Ltd | Gumi candy like confectionery having characteristics to be torn, and method of producing the same |
| DE102012102502A1 (en) * | 2012-01-27 | 2013-08-01 | Gelita Ag | Tooth-saving sugar confectionery |
| JP2013153722A (en) * | 2012-01-31 | 2013-08-15 | Uha Mikakuto Co Ltd | Method for producing soft candy |
| US20150351422A1 (en) * | 2013-01-18 | 2015-12-10 | Südzucker Aktiengesellschaft Mannheim/Ochsenfurt | Non-cariogenic jelly confectionary |
| WO2019022197A1 (en) * | 2017-07-27 | 2019-01-31 | 株式会社新菱 | Gummy, gummy in container, and method for producing gummy |
| JP2021104012A (en) * | 2019-12-26 | 2021-07-26 | カバヤ食品株式会社 | Gummy candy |
| WO2022215734A1 (en) * | 2021-04-07 | 2022-10-13 | 株式会社明治 | Gummy candy composition containing cacao composition |
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| JP2011092042A (en) * | 2009-10-28 | 2011-05-12 | Uha Mikakuto Co Ltd | Method for producing gummy candy having fat-containing center |
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| JP2013153722A (en) * | 2012-01-31 | 2013-08-15 | Uha Mikakuto Co Ltd | Method for producing soft candy |
| US20150351422A1 (en) * | 2013-01-18 | 2015-12-10 | Südzucker Aktiengesellschaft Mannheim/Ochsenfurt | Non-cariogenic jelly confectionary |
| JP2016503658A (en) * | 2013-01-18 | 2016-02-08 | ズートツッカー アクチェンゲゼルシャフト マンハイム／オクセンフルト | Non-cariogenic jelly confectionery |
| WO2019022197A1 (en) * | 2017-07-27 | 2019-01-31 | 株式会社新菱 | Gummy, gummy in container, and method for producing gummy |
| JP2021104012A (en) * | 2019-12-26 | 2021-07-26 | カバヤ食品株式会社 | Gummy candy |
| WO2022215734A1 (en) * | 2021-04-07 | 2022-10-13 | 株式会社明治 | Gummy candy composition containing cacao composition |
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