JP2010166827A - Gumi candy and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide gumi candies having taste like that of general gumi candies and also while leaving palate feeling as gumi candies with air content, and to provide a method for producing the gumi candies. <P>SOLUTION: The gumi candies includes two kinds of dough (A) and dough B, and the dough (A) is made of gumi candies with air content of a specific gravity of 0.4-0.8, and the dough B is made of gumi candies of a specific gravity of 1.0-1.5. Furthermore, a weight constituent ratio of the doughs, (the dough A:the dough B) equals (1:1)-(3:1), and the shell of the gumi candies composed of the dough (A) and (B) is added with a sour agent at 0.01-1.0 wt.% of the total weight of the gumi candies. The method for producing the gumi candies includes preparing a gumi candy liquid (A) incorporated with air to bring a specific gravity to 0.4-0.8, and a gumi candy liquid B incorporated with air to bring a specific gravity to 1.0-1.5; forming by combining the gumi candy liquid (A) and the gumi candy liquid B; drying the formed product at ≤50°C, and coating a sour agent on the formed product after drying. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

  The present invention relates to a gummy candy including an aerated gummy candy and a method for producing the same.

  The gummi candy that people have liked so far has been preferred for its soft and crunchy texture, but in recent years it has become popular for its hard but elastic texture, and a wide range of textures are accepted. Among them, aerated gummy candy has a marshmallow-like texture due to the presence of fine bubbles inside the candy dough, but it is a popular texture as a gummy candy with elasticity that marshmallow does not have is there. However, the aerated gummy candy in which fine air is encapsulated by the method of aeration by stirring with a mixer or the method as in Patent Document 1 has been commercialized, but the aerated candy base The problem is that it is difficult to adjust the balance with the taste because it is difficult to add sour and fruit juices as much as normal candy, so that the texture is preferred.

  In addition, some compositions that have improved the texture of the aerated gummy candy have been proposed. For example, in Patent Document 2, a dough containing gelatin and saccharide in advance is whipped so that the specific gravity of the dough is 0.2 to 0.5, and an oily raw material is added to and mixed with the dough and the specific gravity is 0.9 or less. It has been reported that it has been molded and solidified. This composition is chewy, has a light and creamy texture, and can be applied only to tastes that are not very conscious of acidity such as chocolate taste and cocoa taste. Therefore, the taste cannot be adjusted with a sour agent or fruit juice like a normal gummy candy. Patent Document 3 reports on an aerated gummy candy characterized by not containing a heat-denatured compound, but is not particularly concerned with the texture of the aerated gummy candy. Patent Document 4 is a gummy candy characterized in that it contains saccharides, fats and oils, and air is involved. However, since the specific gravity is as high as 1.23 to 0.9, a large amount of acidulant and fruit juice is added to create a new food. Although there is an advantage as a feeling, since it does not lead to marshmallow-like chewing, a specific gravity of 1.23-0.9 or less is preferred as a general aerated gummy candy.

JP-A-3-183443 JP 2002-291413 A JP 2004-329209 A JP 2008-206512 A

  An object of the present invention is to provide a gummy candy having a taste like a normal gummy candy while maintaining the texture as an aerated gummy candy, and a method for producing the same.

That is, the gist of the present invention is as follows.
(1) A gummy candy composed of the following two kinds of dough A and dough B, and the weight composition ratio of the dough is dough A: dough B = 1: 1 to 3: 1 and 0.01 to the total weight of the gummy candy A gummy candy characterized by being coated with 1.0% by weight of an acidulant.
Dough A: Aerated gummy candy dough with a specific gravity of 0.4 to 0.8 B: Gummy candy with a specific gravity of 1.0 to 1.5 (2) The moisture value of the whole gummy candy is 11 to 15% Gummy candy according to (1),
(3) The gummy candy according to (1) or (2), wherein the gelatin bloom used in the aerated gummy candy of the dough A and the gummy candy of the dough B is 220 or more,
(4) a step of preparing a gummy candy liquid A that is aerated so that the specific gravity is 0.4 to 0.8 and a gummy candy liquid B having a specific gravity of 1.0 to 1.5;
Forming the gummy candy liquid A and the gummy candy liquid B in combination;
Drying the molded product at 50 ° C. or lower,
Coating the acidulant on the dried molded product,
A method for producing a gummy candy according to any one of (1) to (3),
(5) It is related with the method of manufacturing the gummy candy of the said (4) description dried at 50 degrees C or less so that the final moisture value of the whole gummy candy may become 11 to 15% in a drying process.

The gummy candy of the present invention has the texture of an aerated gummy candy and can be made to have a taste with a sense of sourness and fruit juice as a whole. In addition to feeling, it has become possible to provide a gummy candy having a new texture and taste that has a taste full of fruit juice that has not been realized so far.
Moreover, it became possible by using the manufacturing method of the gummy candy of this invention to manufacture efficiently the gummy candy provided with the outstanding food texture as mentioned above.

The gummy candy of the present invention comprises two types of dough: an aerated gummy candy (dough A) having a specific gravity of 0.4 to 0.8 and a gummy candy (dough B) having a specific gravity of 1.0 to 1.5. The weight composition ratio of the dough is dough A: dough B = 1: 1 to 3: 1 and is coated with a sour agent.
That is, only the aerated gummy candy of the dough A that has a marshmallow-like texture suppresses the content of the sour agent for technical reasons, and the flavor tends to be sweet. For example, an aerated gummy candy that is in this specific gravity range has a fine foam-like structure and is characterized by having a texture like a so-called marshmallow that is clearly different from the texture of a gummy candy with a specific gravity exceeding the above range. It is. However, the lower the specific gravity, the more fine bubbles will be included, but the bubbles will be destroyed by adding sour agent in the gummy candy, so it is sour to maintain a texture like marshmallow. As a result, the aerated gummy candy becomes sweet because it is necessary to suppress the charge.
On the other hand, in the present invention, by using the gummy candy having a specific gravity of 1.0 to 1.5 of the dough B together with the dough A, the marshmallow-like texture of the aerated gummy candy of the dough A is not impaired. It is possible to enjoy with a sour taste. In addition, the balance of texture can be adjusted by setting the weight composition ratio of the dough to dough A: dough B = 1: 1 to 3: 1. Moreover, with this composition alone, the sourness at the time of chewing is weak, so the place where the taste balance immediately after eating remains poor, the gummy candy is coated with 0.01 to 1.0% by weight of acidulant. By doing so, the balance of taste is adjusted well. As described above, the gummy candy of the present invention not only enhances the overall sourness and fruit juice feeling, but also has a flavor similar to that of a normal sour gummy candy by coating the gummy candy with a sour agent. This makes it possible to produce a new flavor that cannot be achieved with conventional aerated gummy candy.

  In the present invention, the gummy candy used in the fabric A and the fabric B may be anything that can be adjusted to the specific gravity. Specifically, the gummy candy used for the dough A and the dough B is composed of a candy base containing sugar and gelatin.

  The candy base can be prepared by mixing sugar, starch syrup, liquid sugar and the like. The sugar contained in the candy base is 20 to 50%, preferably 30 to 50%, of the solid content (weight content: hereinafter the same). The varicella and / or liquid sugar is preferably 40 to 70%.

  The content of the candy base in the gummy candy of the dough A or the dough B is preferably 60 to 80% by weight, and more preferably 75 to 80% by weight.

Since gelatin used in the present invention is a major factor for adjusting the hardness of gummy candy, the Bloom value is preferably 220 or more. Moreover, when considering the texture and taste of gummy candy, it is more preferable to set the bloom value to 250 or more in order to adjust the hardness.
The Bloom value indicates 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. thermostatic 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.

  Examples of the gelatin include gelatin purified after acid and / or alkali treatment. For example, in addition to animal-derived gelatin such as cow bone, cow skin, pig bone, pig skin, chicken bone, chicken skin, aquatic Examples include gelatin derived from living organisms (freshwater and seawater), but there are no particular restrictions on the derived organisms as long as it is a gelatin obtained by purifying collagen for food.

  The amount of gelatin in the dough A or dough B gummy candy may be the remainder of the candy base.

  The aerated gummy candy of the dough A and the gummy candy of the dough B used in the present invention are respectively obtained according to the production method described later using the raw materials.

  It should be noted that adding a texture improving agent such as a gelling agent or starch to adjust the hardness and foaming property of the aerated gummy candy of the dough A is not particularly problematic as long as the hardness and foaming property are not impaired. Examples thereof include carrageenan, agar, glucomannan, pectin, gellan gum, sodium alginate, xanthan gum, tragacanth gum, guar gum, karaya gum, tamarind seed gum and the like. As an example of the purpose of use, it can be used for adjusting the hardness of biting and for improving the foaming retention time.

  In addition, the aerated gummy candy of the dough A or the gummy candy of the dough B may contain a sour agent, fruit juice, fragrance, coloring agent, and the like as desired. In addition, dietary fiber, vitamins, functional materials such as minerals and amino acids, oils and fats, emulsifiers, dairy products, high-intensity sweeteners (aspartame, glycyrrhizin, saccharin, stevioside, rebaudio, dulcin, alitame, trichlorosucrose, Thaumatin, acesulfame potassium, sucralose, and the like).

  In addition, as a quantity of the sour agent in the aeration gummy candy of dough A, 3 weight% or less is preferable. Moreover, as a sour agent in the gummi candy of dough B, 5 weight% or more is preferable and 2 to 4 weight% is more preferable.

  In the present invention, the fabric A and the fabric B are combined. The weight composition ratio between the fabric A and the fabric B is fabric A: fabric B = 1: 1 to 3: 1. In addition, the composition of the combination is a structure in which the fabric A and the fabric B are laminated in one or more layers, and the other fabric formed into a linear shape, a rod shape, a spherical shape, a polygonal shape or the like in one fabric. Various structures can be employed, such as a dotted structure and a structure in which two fabrics formed in a linear shape are entangled. Among these, a structure in which a layer of the fabric A and a layer of the fabric B are laminated is preferable from the viewpoint of easy manufacture. The weight composition ratio of the doughs A and B may be in the above range, but the dough A: dough B = 2: 1 to 3: 1 is preferable depending on the structure of the gummy candy, the desired texture, etc. There is also.

  In the present invention, the gummy candy portion composed of the dough A and the dough B is coated with a sour agent as described above. The acidulant is not particularly limited as long as it can be used as food. For example, citric acid, sodium citrate, malic acid, fumaric acid, tartaric acid, lactic acid, acetic acid, glucurono delta lactone, vitamin C and the like can be mentioned, but other acidulants are not particularly problematic as long as they are used for food. Acetic acid can also be used as powdered vinegar.

The amount of the sour agent is 0.01 to 1.0% by weight based on the total weight of the coated gummy candy.
As a range of coating, it may be a part of the gummy candy part combining the fabric A and the fabric B, or may cover the entire surface.

In addition, as described above, the moisture value of the entire gummy candy coated with a sour agent is closely related to the texture, and is adjusted to be 11 to 15% in the present invention, and in particular, 12 to 14%. More preferable texture. The moisture value can be adjusted by drying the gummy candy.
The moisture value is a value obtained by dividing the difference between the weight of a predetermined sample and the weight of the sample after drying the sample in a vacuum container at 65 ° C. for 6 hours by the moisture before drying.

The production method of the gummy candy of the present invention having the above configuration is as follows.
A step of preparing a gummy candy liquid A containing a specific gravity of 0.4 to 0.8 and a gummy candy liquid B having a specific gravity of 1.0 to 1.5,
Forming the gummy candy liquid A and the gummy candy liquid B in combination;
Drying the molded product at 50 ° C. or lower,
Coating the acidulant on the dried molded product,
It is characterized by including.

The gummy candy liquids A and B can be prepared by a general method using the candy base and gelatin. For example, gelatin is dissolved in water and swollen, and kept at a suitable temperature, for example, around 60 ° C. Separately, a sugar solution (candy base) composed of the sugar and the starch syrup is prepared, stirred and mixed with the gelatin solution that has been kept warm, and then boiled to prepare a gummy candy solution. At the time of this mixing, it is possible to add other components such as fragrances and pigments as necessary.
The obtained gummy candy liquid is adjusted to a specific gravity of 1.0 to 1.5 as it is to obtain a gummy candy liquid B.

Moreover, the gummy candy liquid A can be prepared by carrying out the aeration process until the obtained gummy candy liquid B becomes desired specific gravity.
The aeration treatment may be performed by a known means. For example, the gummy candy liquid may be aerated with a continuous foaming device or the like.

Next, as a method of forming the combination of the gummy candy liquid A and the gummy candy liquid B, an appropriate manufacturing method may be selected according to the final desired shape of the gummy candy. For example, a method of filling one gummy candy liquid into a desired mold and then filling the other gummy candy liquid, a method of simultaneously filling two gummy candy liquids into a desired mold, and linearly filling one gummy candy liquid, A method of adding, inserting, and injecting into the other gummy candy liquid after pre-molding and solidifying into rod shape, spherical shape, polygonal shape, secondary so as to entangle two gummy candy extruded in linear form, respectively The method of processing etc. are mentioned.
Among them, the method of filling the gummy candy liquid B in a mold such as a starch mold and then filling the gummy candy liquid A is preferable because it is simple.

Next, the molded product of the obtained gummy candy is dried. In the drying step, if the drying is performed at a temperature exceeding 50 ° C., the gelatin is deteriorated and the aerated gummy candy is deformed. It is desirable. In addition, drying conditions may be severe due to differences in the raw materials of gelatin and the quality of the raw materials. For example, drying at 30 ° C. or lower may be preferable.
Especially, it is more preferable to dry at 50 degrees C or less so that the moisture value of the whole gummi candy may become 11 to 15%.
In addition, what is necessary is just to use a well-known means and apparatus for a drying means and a measuring means of a moisture value.

  Next, the obtained dried product is coated with an acidulant. Examples of the coating method include, but are not particularly limited to, a method in which a solid acidulant such as powder or granules is applied to the dried product, or the dried product is moved into the acidulant and moved.

  The obtained gummy candy may be subjected to post-treatment such as de-powder and oiling.

  Since the outer side of the gummy candy of the present invention obtained as described above is coated with a sour agent, it can be suitably combined with other types of confectionery such as candy, baked confectionery, and gum.

  EXAMPLES Hereinafter, the present invention will be specifically described with reference to examples, but the present invention is not limited thereto. “%” Indicates wt%.

Example 1
A candy base was prepared using sugar, starch syrup, and fructose-glucose liquid sugar, and 250 bloom gelatin was added to 8% to prepare a gummy candy liquid. After the gummy candy liquid was cooked, the gummy candy liquid was divided. On the other hand, 4 times lemon juice, acidulant, fragrance, and brightener are added to the liquid for the aerated gummy candy, and then subjected to an aeration treatment to a specific gravity of 0.5 with a continuous foaming apparatus, A gummy candy solution was obtained.
In addition, 4 times lemon juice, acidulant, fragrance, and brightener were added to the other gummy candy liquid and mixed to obtain a gummy candy liquid for dough B.
Table 1 shows the detailed composition of the aerated gummy candy liquid, and Table 2 shows the detailed composition of the gummy candy liquid (the gummy candy liquids A and B have the same composition as the aerated gummy candy of the dough A and the gummy candy of the dough B, respectively. ).

  A prototype was prepared by filling 2 parts by weight of an aerated gummy candy liquid (dough A) in a starch mold to 1 part by weight of a gummy candy liquid (dough B) having a specific gravity of 1.0 to 1.5. The total weight was adjusted to 3 g. After drying at 40 ° C. for 48 hours, powdering was performed, and after oiling, acidulant was added so as to be 0.1% of the total weight of the gummy candy, and coating was performed to obtain a gummy candy (water content 14%) .

(Example 2)
According to Example 1, a gummy candy was produced as follows. A prototype was prepared by filling 1 part by weight of an aerated gummy candy liquid (dough A) in a starch mold with 1 part by weight of a gummy candy liquid (dough B) having a specific gravity of 1.0 to 1.5. The total weight was adjusted to 3 g. After drying at 40 ° C. for 48 hours, powdering was performed, and oiling was performed, and then the sour agent was coated to 0.1% to obtain a gummy candy (moisture value 14%).

(Example 3)
According to Example 1, a gummy candy was produced as follows. A trial production was performed by filling 3 parts by weight of an aerated gummy candy liquid into a starch mold in two layers with respect to 1 part by weight of a gummy candy liquid having a specific gravity of 1.0 to 1.5. The total weight was adjusted to 3 g. After drying at 40 ° C. for 48 hours, powdering was performed, and oiling was performed, and then the sour agent was coated to 0.1% to obtain a gummy candy (moisture value 14%).

(Comparative Example 1)
Based on the same dough composition as in Example 1, dough gummy candies having specific gravity of 0.5 and specific gravity of 1.4 were prepared.
Gummy candy was prepared individually with the same weight of A and B dough, oiled after drying, and then 0.1% acidulant was added to obtain a gummy candy (moisture value 14%) (Comparative Example) 1A and Comparative Example 1B).

(Comparative Example 2)
Based on the same dough composition as in Example 1, dough gummy candies having specific gravity of 0.5 and specific gravity of 1.4 were prepared. A prototype was prepared by filling 5 parts by weight of an aerated gummy candy in a starch mold with 0.5 parts by weight of a gummy candy having a specific gravity of 1.0 to 1.5. The total weight was adjusted to 3 g. After drying at 40 ° C. for 48 hours, powdering was performed, and after oiling, 0.1% acidulant was added to obtain a gummy candy (moisture value 14%).

(Comparative Example 3)
Based on the same dough composition as in Example 1, dough gummy candies having specific gravity of 0.5 and specific gravity of 1.4 were prepared. A trial production was performed by filling two layers of an aerated gummy candy in a starch mold with 2 parts by weight of a gummy candy having a specific gravity of 1.0 to 1.5. The total weight was adjusted to 3 g. After drying at 40 ° C. for 48 hours, powdering was performed, and after oiling, 0.1% acidulant was added to obtain a gummy candy (moisture value 14%).

(Comparative Example 4)
A prototype was prepared by filling 2 parts by weight of an aerated gummy candy in a starch mold with respect to 1 part by weight of a gummy candy having a specific gravity of 1.0 to 1.5 shown in Example 1. The total weight was adjusted to 3 g. After drying at 40 ° C. for 48 hours, it was de-powdered and oiled to obtain gummy candy (moisture value 14%). There was no acidulant coating.

  After eating the gummy candy obtained in Examples 1 to 3 and the gummy candy obtained in Comparative Examples 1 to 4, the panel was evaluated by the following sensory evaluation criteria by 15 panelists. The results are shown in Table 1.

<Sensory evaluation criteria>
[Evaluation criteria for texture of gummy candy]
Score: Content A: Too hard.
B: Although it is not too hard, it is not comfortable.
C: It is neither too hard nor too soft and has a pleasant texture.
D: Soft but not too soft but not comfortable.
E: Too soft.

[Evaluation criteria for flavor of gummy candy]
Score: Contents A: Too sweet.
B: Although it is not too sweet, the acidity is insufficient.
C: Moderate taste. Delicious.
D: Although it is not sour, it is not sweet enough.
E: Too sour.
In the present invention, the evaluation of the texture and the taste of the above-mentioned gummy candy are both “C”, and the product has a desired texture and is excellent in flavor. The product was judged as a rejected product.

From the result of Table 3, compared with Comparative Examples 1-4, only Examples 1-3 were excellent in both food texture and flavor.
In addition, since comparative example 1A is only an aeration gummy candy, since the food texture will worsen if sourness is strengthened, it was impossible to raise the evaluation beyond this. Therefore, it can be seen that the texture is good when the proportion of the aerated gummy candy in the dough A is high to some extent.
The gummy candy of Comparative Example 1B and Comparative Example 3 did not have a pleasant texture.

  Next, for the gummy candies of Examples 1 to 3 and Comparative Examples 2 and 4 in which the evaluation of the texture was good as C, the acidulant in the gummy candies (dough B) having a specific gravity of 1.0 to 1.5 By increasing or decreasing the amount, the difference in flavor with respect to the quantitative difference was investigated. However, with respect to the sour agent coating, only Examples 1 to 3 and Comparative Example 2 were coated without adding to the total amount of the sour agent.

  As shown in Table 4, in Comparative Examples 2 and 4, even when the amount of the acidulant added to the dough B was increased or decreased, the evaluation of the flavor did not become C. Moreover, although it sampled by subdividing sourness in 2%-3%, it did not lead to the acidity provision at the time of chewing. Therefore, it was revealed that only the gummy candies of Examples 1 to 3 were the gummy candies having a harmonious texture and flavor, and it was important to impart a sour taste to the gummy candies.

  The gummy candy according to the present invention is superior in chewing property to a conventional aerated gummy candy (having a specific gravity of more than 0.8) and has a marshmallow-like texture, thus providing an unprecedented texture Can do. Moreover, it is possible to finish an aerated gummy candy having an appropriate flavor by adjusting the sourness by adding gummy candy having a different specific gravity from that of the sourness coating. Moreover, the gummy candy of this invention can provide the confectionery provided with various food texture more than before by combining with other confectionery.

Claims (5)

It is a gummy candy composed of the following two types of dough A and dough B, and the weight composition ratio of the dough is dough A: dough B = 1: 1 to 3: 1 and 0.01 to 1.0 of the total weight of the gummy candy. Gummy candy, characterized in that it is coated with a weight percent acidulant.
Dough A: Aerated gummy candy dough with a specific gravity of 0.4 to 0.8 B: Gummy candy with a specific gravity of 1.0 to 1.5   The gummy candy according to claim 1, wherein a moisture value of the whole gummy candy is 11 to 15%.   The gummy candy according to claim 1 or 2, wherein a gelatin bloom used for the aerated gummy candy of the dough A and the gummy candy of the dough B is 220 or more. A step of preparing a gummy candy liquid A containing a specific gravity of 0.4 to 0.8 and a gummy candy liquid B having a specific gravity of 1.0 to 1.5,
Forming the gummy candy liquid A and the gummy candy liquid B in combination;
Drying the molded product at 50 ° C. or lower,
Coating the acidulant on the dried molded product,
The method of manufacturing a gummy candy in any one of Claims 1-3 characterized by the above-mentioned.   The method for producing a gummy candy according to claim 4, wherein in the drying step, the gummy candy is dried at 50 ° C or lower so that the final moisture value of the whole gummy candy is 11 to 15%.