JP2010172273A - Sugar-free gumi candy and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide sugar-free gumi candies with hard and stiff palate feeling, conventionally unrealized only by changing glucide to be used to sugar alcohol: and to provide a method for producing the candies. <P>SOLUTION: The sugar-free gumi candies contain sugar alcohol, polydextrose, Arabian gum, and gelatin of bloom 220 or above. The sugar-free gumi candies are produced by the production method which includes a process of producing a sugar-free gumi candy base having a water content of ≤30 wt.%, using a powdery raw material for ≥35 wt.% of the total amount of the solid of 3 ingredients of sugar alcohol, polydextrose, Arabian gum; a process of filling the sugar-free gumi candy base in a mold; and a process of drying the sugar-free gumi candies after filling. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

  The present invention relates to a non-sugar gummy candy and a method for producing the same, and more particularly to a non-sugar gummy candy having hardness and stiffness and a method for producing the same.

  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. Even today, most gummy candies on the market use gelatin as the main gelling agent. This is because the texture of gelatin is still highly popular.

  On the other hand, in recent years, from the viewpoint of dentistry, so-called non-sugar products based on sugar alcohols, which are said to have a low ability to produce acids that cause caries (decayed teeth), have been used. In confectionery products such as candy, whose main component is a saccharide such as sucrose having a high acid-producing ability, a non-sugar product in which the saccharide is replaced with a sugar alcohol or the like has been established as a popular field. Another reason for the high popularity is that sugar alcohols are less caloric than sugars.

  Gummy candy is highly sticky, so it tends to remain in the teeth after meals, and it tends to cause caries. One of the causes is the texture.

  A conventional gummy candy mainly composed of a sugar alcohol tends not to have a so-called stiffness that is found in a gummy candy mainly composed of a saccharide. Here, the term “koshi” means that the stress on the masticatory force increases without breaking from the beginning of chewing until the teeth are brought together. In recent years, the popularity of hard texture has increased as the health benefits brought about by chewing and the diversification of tastes have been increasing. When the hardness of the gummy candy is increased, the tissue on the line of action tends to be sheared at a time when a certain strain is applied. In this case, the stress disappears with respect to the masticatory force before and after shearing. Since the gap is large, the lack of stiffness is noticeable. It is a so-called texture that can be cut off. Such a texture is remarkable in the gummy candy which has the conventional sugar alcohol as a main component. Koshi is one of the popular textures, and a non-sugar gummy candy has been desired to have a hard and firm texture.

Conventional non-sugar gummy candies have the following inventions.
The sugar-free gummy jelly proposed in Patent Document 1 is described as having a good texture. This is the case where a mint flavor is added to a sugar-free jelly using gelatin and sugar alcohol. In contrast to the phenomenon that gel formation becomes extremely difficult, the invention has led to the formation of a gel having a certain texture by devising the formulation, and the sugar-free gummy jelly does not have a firm texture.

  On the other hand, in patent document 2, the candy candy which can be eaten after using as a mouthpiece is proposed. Although it is described that the candy confectionery can be made of non-sugar, the texture is only set to a hardness that does not bite even if it is chewed at least several times.

  Further, in Patent Document 3, even when stored for a long period of time by devising a combination of a small sugar component of monosaccharide and / or disaccharide and a large sugar component of 3 or more sugars, crystals precipitate and the quality deteriorates. Non-sugar edible gelatin gels have been proposed. It is described that the edible gelatin gel preferably has a crisp texture.

  As described above, in Patent Documents 2 and 3, no consideration is given to the stiffness of the non-sugar gummy candy, and the composition for producing the stiffness is not specified.

  Furthermore, Patent Document 4 proposes a chewing candy in which chewing property lasts for a long time by blending a saccharide, an oil and fat, a thickener, and a water-insoluble dietary fiber. However, the present invention relates to a chewing candy, and does not generate chewing property but enhances sustainability. Common chewing candy contains 5 to 12% by weight of water, but when water-insoluble dietary fiber is blended in a high water content gelatin gel, it works in the direction of inhibiting the gelatin network and is crisp That is, there is a tendency to have a firm texture.

As described above, the non-sugar gummy candy having a low risk of caries has a hardness like a gummy candy containing a saccharide and yet has a solid texture. is there.
In addition, sugar alcohol is difficult to release moisture, so the moisture value of the gummy candy base produced in the manufacturing process does not drop sufficiently, and it takes a long time to lower the moisture value, and sugars etc. are decomposed during the manufacturing process. Thus, the actual situation is that it is difficult to efficiently and stably produce a non-sugar gummy candy having a varying composition and a firm and firm texture.

Japanese Patent No. 3127322 Japanese Patent No. 3484170 JP-A-8-9901 JP-A-6-276946

  The present invention has been made in view of the above situation, and has a hard and firm texture non-sugar gummy candy that has not been realized by simply changing the sugar to be used to a sugar alcohol, and its production. It aims to provide a method.

  As a result of intensive research on sugars and additives used in non-sugar gummy candy, the present inventors are hard and firm when it contains sugar alcohol, polydextrose, gum arabic, and gelatin of more than 220 bloom. It has been found that a non-sugar gummy candy having a texture can be obtained, and the present invention has been completed.

That is, the present invention relates to the following (1) to (3).
(1) A non-sugar gummy candy characterized by containing sugar alcohol, polydextrose, gum arabic, and gelatin of 220 or more blooms.

  (2) 50-69.9% by weight of sugar alcohol as a solid content, 10-30% by weight of polydextrose as a solid content, 0.1-5% by weight of gum arabic as a solid content, and gelatin of 220 bloom or more as a solid The non-sugar gummy candy according to (1), which contains 6 to 13% by weight and 14 to 20% by weight of water.

  (3) A step of producing a non-sugar gummy candy base having a water content of 30% by weight or less by using 35% by weight or more of the total solid content of the three components of sugar alcohol, polydextrose and gum arabic using a powdery raw material. The method for producing a non-sugar gummy candy according to (1) or (2), comprising: filling the mold with the non-sugar gummy candy base; and drying the non-sugar gummy candy after filling. .

  Gummy candy containing sugar (sugar), which is popular in the non-sugar category that is already popular in hard candy, has been popular in hard candy, while reducing the risk of caries. You can enjoy the texture of candy. In addition, the non-sugar gummy candy has a lower calorie than the conventional gummy candy. In addition, in the case of high blending of polydextrose and gum arabic, which are dietary fibers, an intestinal effect can be expected. Moreover, in the manufacturing method in this invention, the non-sugar gummy candy which has a firm and firm texture can be manufactured efficiently and stably.

  Since the non-sugar gummy candy of the present invention is “non-sugar”, if interpreted literally, it can be understood that sugars as well as other additives should not contain any sugar. However, the non-sugar products that are generally distributed satisfy the definition of “monosaccharides or disaccharides that are not sugar alcohols are less than 0.5 g per 100 g of food” as defined by the nutrition labeling standards. To do. Since this definition is a criterion in view of acid productivity, the risk of caries is sufficiently reduced if this condition is satisfied. Therefore, also in this invention, the gummy candy which satisfy | fills this condition is made into a non-sugar gummy candy.

  In the non-sugar gummy candy of the present invention that satisfies the above conditions, the restrictions on additives are relaxed to some extent, and options increase. That is, even when saccharides are included, they may be allowed depending on their types and amounts. However, it goes without saying that the total content of the predetermined saccharides in all the raw materials to be used needs to be within the range satisfying the above-mentioned conditions of the non-sugar gummy candy of the present invention. The amount of carbohydrate in gummy candy can be confirmed by a normal carbohydrate analysis method. Examples of the analysis method include liquid chromatography.

  The sugar alcohol used in the present invention is reduced in various sizes of erythritol, xylitol, sorbitol, maltitol, isomalt, mannitol, lactitol, and monosaccharides, disaccharides and polysaccharides of three or more saccharides in terms of taste. (Hydrogenation) Contains at least one selected from the group consisting of starch degradation products. Moreover, the content is good also as 50-69.9 weight% as solid content with respect to the whole non-sugar gummy candy. When it exists in the said range, it can be set as the gummy candy which was excellent in the taste quality especially in the category of non-sugar.

  The polydextrose used in the present invention is a β (1 → 6) bond-rich glucan obtained by synthesis, and a commercially available product can be used. Further, the gum arabic used in the present invention is a product obtained by drying the secretion from the wound of the bark of the gum arabic or its related plant, which is mainly composed of arabinogalactan and is commercially available. Is available.

  In the present invention, polydextrose and gum arabic may be contained in a solid content of 10 to 30% by weight and gum arabic in an amount of 0.1 to 5% by weight based on the total weight of gummy candy. When these are used in such a blend, a particularly hard and firm texture can be realized. When polydextrose is blended in the above-mentioned predetermined amount, especially both hardness and stiffness can be enhanced, and when gum arabic is blended in the above-mentioned predetermined amount, particularly sufficient stiffness can be imparted and toothed. It tends not to occur. In addition, since these are also water-soluble dietary fibers, the effect of regulating the intestine can be expected especially when they are highly blended as in the above range.

Since gelatin used in the present invention is a factor that affects the hardness of gummy candy, it is necessary to use one having a bloom value of 220 or more. Preferably it is 250 or more. 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. constant temperature bath for 16-18 hours. 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.
Further, gelatin becomes hard as the Bloom value increases, but in order to obtain a desired hardness, the upper limit value may be appropriately determined.

  The gelatin used in the present invention may be extracted and purified from a substance containing collagen (animal skin, bone, connective tissue, etc.) as long as it satisfies the above-mentioned requirements for bloom, and is not particularly limited with respect to the derived organism. . 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 the present invention, the gelatin content of the gummy candy can be 6 to 13% by weight, and may be 8 to 11% by weight. If it exists in the said range, the food texture with hardness can be expressed especially. When the content is less than 6% by weight, the composition tends to be soft or the shape retention property tends to be lowered. Moreover, when content exceeds 13 weight%, there exists a tendency which becomes hard too much.

  Further, in order to adjust the texture within the range having a hard texture, a gelling agent other than gelatin can be used in combination. For example, polysaccharides such as pectin, agar, koji powder, carrageenan, locust bean gum, xanthan gum, tara gum, guar gum, gellan gum, and proteins derived from milk and soybean can be used alone or in combination of two or more. , All of them need to be used within a range that does not become too hard or reduce the hardness.

  The gummy candy of this invention contains a water | moisture content, The content can be 14-20 weight%, and is good also as 16-19 weight%. When the moisture value is in the above range, a particularly hard texture can be expressed. When the content is less than 14% by weight, it tends to be too hard, and when the moisture value exceeds 20% by weight, the gummi becomes loose and the hardness decreases too much. It tends to become.

In the present invention, various food materials can be used if necessary for the purpose of improving the efficiency of production, product durability, and quality in terms of functionality, but the amount of a predetermined saccharide contained in the gummy candy, As described above, it is necessary to be within the range that satisfies the condition of non-sugar gummy candy.

  Specific examples include fats and oils, flavorings, seasonings, seasonings, acidulants, colorants, emulsifiers, antioxidants, anti-hygroscopic agents, anti-caking agents, dietary fiber and derivatives thereof, or two or more types. Can be used in combination so that the proportion becomes small. In particular, since sugar alcohols are often low in sweetness, it is preferable to use high-intensity sweeteners that can impart sweetness in a small amount. Specific examples include acesulfame potassium, sucralose, stevia, aspartame, neotame, thaumatin, licorice, saccharin and the like.

  In addition, if necessary, food ingredients such as vegetables, grains, fruits, seaweeds, moss, birds and animals, fish, processed milk products, eggs, yeasts, herbs, spices and processed products thereof, extracts of these, etc. Or two or more types can be used in combination. In this case as well, the amount of the predetermined saccharide contained in the gummy candy needs to be within the range satisfying the condition of the non-sugar gummy candy as described above.

The non-sugar gummy candy of the present invention having the above configuration can be manufactured by a manufacturing method including the following three steps.
(A) A step of producing a non-sugar gummy candy base having a water content of 27% by weight or less by using 35% by weight or more of the total solid content of the three components of sugar alcohol, polydextrose and gum arabic using powdery raw materials .
(B) A step of filling the mold with the non-sugar gummy candy base.
(C) A step of drying the non-sugar gummy candy after filling.

  In the step (A), as described above, the powdery raw material is used in an amount of 35% by weight or more, more preferably 40% by weight or more of the total solid content of the three components of sugar alcohol, polydextrose, and gum arabic. This is because sugar alcohol does not easily release moisture, and when each of the above components is used in an amount of less than 35% by weight (relative to the total solid content of the above three components), the moisture value of the gummy candy base is not sufficiently lowered. This is because it takes a long time to lower the value. When heating to lower the moisture level takes a long time, decomposition of sugar alcohol, polydextrose, gum arabic, etc. proceeds, producing monosaccharides and / or disaccharides that are not sugar alcohols, and the body of non-sugar gummy candy May be lost. In addition, any 1 type (s) or 2 or more types of sugar alcohol, polydextrose, and gum arabic can be arbitrarily selected as a powdery raw material. Moreover, when there are many powder raw materials (for example, when it is 45 weight% or more of the total amount of solid content of 3 components), you may add water suitably for the said raw material melt | dissolution as needed.

  Thus, by making the predetermined amount of the raw material to be used a powder, the time required for moisture adjustment described later can be shortened, so that it is possible to prevent the decomposition of sugar alcohol and the like. Therefore, there is no fluctuation in the composition ratio during the manufacturing process, or the fluctuation can be made extremely small, and finally a non-sugar gummy candy having a desired hardness and firm texture is efficiently and stably manufactured. Will be able to.

  In the step (A), the moisture of the non-sugar gummy candy base is adjusted to 30% by weight or less, preferably 27% by weight or less. Thus, by adjusting the water content to 30% by weight or less, even in the case of the sugar alcohol characteristic that it is difficult to release the above-mentioned water, drying is performed to the target water value in a relatively short time in the step (C). Can do.

  Examples of the moisture adjustment method in this step include a method of evaporating only by heating, a method of evaporating by depressurizing simultaneously with heating, and addition of water, etc., so as not to lose the hardness of gelatin, In order to prevent decomposition, it is preferably performed at a low temperature for a short time.

  Step (A) will be described more specifically. In this step, a non-sugar gummy candy base is prepared by mixing the above three components and gelatin of 220 or more blooms. Gelatin that has been swollen and dissolved in water in advance can be used. If necessary, fruit juice, acidulant, fragrance, colorant and the like may be added as long as the hardness of gelatin is not lost.

  The method of mixing the three components and the gelatin is not particularly limited. For example, gelatin may be added to a mixture of the three components in advance, or after mixing one or two of the three components with gelatin, Other components may be added, or each component and gelatin may be mixed separately and then mixed.

  The moisture is adjusted during the mixing, but the method of adjustment is arbitrary. For example, the mixture of the above three components may be adjusted to a predetermined moisture content by adding gelatin swollen in water to a mixture in which moisture has been adjusted in advance. After the swollen gelatin is mixed, the final moisture content may be adjusted. However, since sugar is relatively resistant to heat, it is preferable to reduce water before adding gelatin. More specifically, raw materials other than gelatin are heated to a moisture value of about 20% by weight, and gelatin that has been swollen and dissolved twice with water is added, and then fine adjustment is performed. In this case, gelatin is handled at 80 ° C. or lower, carbohydrates are handled at 110 ° C. or lower, and moisture adjustment can be performed within 30 minutes. Since the water adjustment time in the conventional method using sugar alcohol is about 1.1 to 1.3 times the water adjustment time, the adjustment time is greatly shortened.

  In addition, a water | moisture content measures the weight loss when a gummy candy base is dried under reduced pressure (-0.09--0.1 MPa) and 80 degreeC for 6 hours, and the weight loss is made into a moisture value.

  In the step (B), the mold is filled with the non-sugar gummy candy base whose moisture has been adjusted as described above. The molding can be performed using a known method and apparatus.

  In the step (C), after filling the mold, the obtained non-sugar gummy candy is dried so that the moisture of the non-sugar gummy candy becomes 14 to 20% by weight. As a drying method, a known method and apparatus can be used. Drying conditions are 20 to 50 ° C. and 1 to 72 hours. In addition, the water | moisture content measured the weight loss when drying a gummy candy under reduced pressure (-0.09--0.1MPa) and 80 degreeC for 6 hours similarly to the above, and the weight loss was made into the moisture value. Is.

Examples for specifically explaining the present invention are described below, but the present invention is not limited thereby.
Example 1
Reduced (hydrogenated) starch hydrolyzate (sugar alcohol), polydextrose, and gum arabic were mixed so that the composition ratio shown in Table 1 was obtained. At this time, polydextrose and gum arabic are all powdered, and reduced (hydrogenated) starch hydrolyzate is used in combination with the powder and the starch syrup, so that the total amount (solid content) of the above three raw materials is increased. 40% by weight was derived from the powder (in this example, of the solid content of the reduced (hydrogenated) starch hydrolyzate, 12 parts by weight was derived from the powder and 43 parts by weight was derived from chickenpox). After mixing the three raw materials, the mixture was heated and dissolved for about 7 minutes to obtain a mixed solution in which the water content was adjusted to 18% by weight. The liquid temperature at this time was 110 degreeC. After cooling the mixture to 80 ° C. or less, 250 Bloom of pork skin-derived acid-treated gelatin that had been swollen 2.2 times by weight with water and dissolved at 60 ° C. was added, and other additives (acidulants) And non-sugar gummy candy base were prepared so that the composition ratio shown in Table 1 was obtained. The moisture value at this time was 26% by weight. At this time, the time required from the heating to the end of the process was 15 minutes (the process (A)).

  The obtained non-sugar gummy candy base was filled into a 2 cm × 2 cm mold (step (B)). Furthermore, in the state filled in the mold, it was dried at 25 ° C. until the moisture value reached 17% (step (C)). The moisture value was measured by the method described above, and the measurement results are shown in Table 1. The dried gummy candy was unified so as to have a thickness of 9 mm to obtain a non-sugar gummy candy. The obtained non-sugar gummy candy was analyzed for carbohydrates by liquid chromatography and found to satisfy the conditions for non-sugar gummy candy. Confirmed satisfied).

(Examples 2 to 4)
A non-sugar gummy candy was obtained in the same manner as in Example 1 except that the formulation (Table 1) was different. However, in Example 3, the total amount of polydextrose and gum arabic was powder, the total amount of reduced (hydrogenated) starch hydrolyzate (sugar alcohol) was varicella, and 44% by weight of the three raw materials was derived from the powder.

(Comparative Examples 1-3)
A non-sugar gummy candy was obtained in the same manner as in Example 1 except that the formulation (Table 1) was different.

(Comparative Example 4)
A non-sugar gummy candy was obtained in the same manner as in Example 1 except that the blending (Table 1) was different and 200-bloom pig skin-derived acid-treated gelatin was used.

(Reference example)
Except for the difference in formulation (Table 1), the same procedure as in Example 1 was carried out to obtain a conventional sugared gummy candy. As shown in the sensory evaluation of Table 1, it can be seen that the non-sugar gummy candy in each example can provide a texture equivalent to that of a conventional sugared gummy candy while being non-sugar.

(Evaluation)
Evaluation of the produced gummy candy was performed by a sensory test by 15 panelists, and the following items regarding hardness and stiffness were voted, and the item with the most votes was evaluated for each gummy candy. The evaluation results are shown in Table 1. In the present invention, a hard and firm material was regarded as acceptable. That is, the evaluation for hardness was 4 and the evaluation for stiffness was A.

(Evaluation criteria for elasticity of gummy candy)
5: Too hard 4: Hard 3: Neither hard nor soft 2: Soft 1: Too soft

(Evaluation criteria for gummy candy stiffness)
A: There is stiffness B: There is stiffness, but the viscosity is uncomfortable C: There is no stiffness, it is crunchy D: There is no stiffness, it cuts

Claims (3)

  Non-sugar gummy candy characterized by containing sugar alcohol, polydextrose, gum arabic, and gelatin of 220 or more blooms.   50-69.9% by weight of sugar alcohol as a solid content, 10-30% by weight of polydextrose as a solid content, 0.1-5% by weight of gum arabic as a solid content, and gelatin of 220 bloom or more as a solid content The non-sugar gummy candy of Claim 1 which contains -13 weight% and a water | moisture content 14-20 weight%. A step of producing a non-sugar gummy candy base having a water content of 30% by weight or less using 35% by weight or more of the total solid content of the three components of sugar alcohol, polydextrose and gum arabic,
Filling the mold with the non-sugar gummy candy base;
Drying non-sugar gummy candy after filling,
The method of manufacturing the non-sugar gummy candy of Claim 1 or 2 characterized by the above-mentioned.