JP2010273651A - Massive gummi candy composition and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a massive gummi candy composition having absolutely new texture and taste compared with conventional gummi candies to increase the commercial value of the gummi candy, and to provide a method for producing the composition. <P>SOLUTION: The massive gummi candy composition includes four or more granular gummi candies with two or more different compositions and one or more granular foods other than gummi candy, wherein the granular gummi candies and the granular foods other than gummi candy are brought into contact with each other while leaving spaces. The massive gummi candy composition is produced by filling two or more kinds of gummi candies having different compositions in molds, taking the obtained granular gummi candies out of the molds and mixing the granular gummi candies with the granular foods other than the gummi candy without oiling the gummi candy, thereby contacting the granular gummi candies with the granular foods other than the gummi candies. <P>COPYRIGHT: (C)2011,JPO&INPIT

Description

  The present invention relates to a lump gummy candy composition and a method for producing the same. Specifically, the present invention relates to a candy composition formed by contacting granular gummy candy and granular food, and a method for producing the same.

  Gummy candy has been popular with 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.

  The uniqueness of gummy candy lies in its texture and influences palatability. Therefore, various conditions such as the types and amounts of sugars and gelling agents used, as well as moisture levels are examined, and research and development aimed at increasing the value of products by creating completely new textures. Has been done.

  Under such circumstances, development has been made to provide a texture and taste that cannot be obtained with a gummy candy having a uniform composition by combining gummy candy having a plurality of types of compositions.

  What has been proposed by the present applicant in Patent Document 1 is one in which two or more colored gummy candy liquids are poured and hardened to form a gummy candy composition in which two or more layers are stacked horizontally. The In the gummy candy composition, the gummy candy having different composition forms a layer, so that it is possible to enjoy a multi-stage texture as many as the number of layers, but each feels that it is cut sequentially from the soft layer. .

  In addition, as a gummy candy having a characteristic in structure, there is an aerated gummy candy as proposed in Patent Document 4, but since this holds bubbles, the bubbles will inevitably become smaller, Since it has a structure like a cell wall and is firmly and homogeneously structured, it has a cushioning effect due to bubbles, but it has a texture that is softer than normal gummy candy, and is monotonous.

  There is a limit to the texture provided by a composition consisting only of gummy candy, and proposals have been made to introduce a texture other than gummy candy into gummy.

  Therefore, in the patent document 2, the present applicant has proposed a gummy candy in which hard candy and soft candy are embedded. In the gummy candy, the texture difference between hard candy and soft candy is included in a lump of gummy candy. Each texture can only give the texture of gummy candy, hard candy and soft candy that can be expected by the eater, and the level that gives a sufficiently new texture Not reached. Further, in the production method of the present invention, the food mixed with the gummy candy (hard candy and soft candy in the present invention) is heated, or the influence of moisture transfer that occurs between the food mixed with the gummy candy after production. Only those with a small amount could be used.

  On the other hand, the method of making a lump so that foods with small grains such as cereals can be easily eaten like a savory snack food in which a lump is formed by a binder containing sugar in Patent Document 3 has been performed in snacks. However, there was no example where this was applied to gummy candy.

JP 2007-202447 A JP 2004-321140 A Special table 2004-508062 gazette JP-A-3-183443

An object of the present invention is to provide a lump gummy candy composition having a completely new texture and taste, and a method for producing the same, in order to increase the commercial value of gummy candy.
Specifically, an object is to provide a lump gummy candy composition that provides a completely new texture and taste by combining gummy candy with a special structure, and a method for producing the same.

As a result of intensive studies in view of the above situation, the present inventors mixed granular foods other than gummy candy with two or more types of granular gummy candy having different compositions, and used the adhesiveness of the surface of the granular gummy candy. Thus, the present inventors have found that a lump gummy candy composition providing a completely new texture and taste can be obtained by bringing the grains into contact with each other while leaving a void, thereby completing the present invention.
That is, the gist of the present invention is as follows.
(1) Two or more types of granular gummy candy having different compositions, including one or more granular foods other than gummy candy, with granular foods other than gummy candy and gummy candy leaving voids A lump gummy candy composition in contact,
(2) Two or more types of granular gummy candy having different compositions obtained by filling the mold are taken out of the mold, and then mixed with a granular food other than gummy candy without oiling the granular gummy candy, The method for producing a lump gummy candy composition according to (1), wherein the granular gummy candy and granular food other than gummy candy are brought into contact with each other,
(3) It is related with the manufacturing method of the lump gummy candy composition of the said (2) description which has the process of apply | coating water to a granular gummy candy, heating a granular gummy candy, or adding a binder.

  With the lump gummy candy composition of the present invention, it is possible to enjoy a completely new texture and taste not found in ordinary gummy candy. That is, since two or more types of gummy candy compositions and granular foods other than gummy candy (hereinafter referred to as other granular foods) are mixed, the three or more types of harmonies can be enjoyed. In addition, since the granular gummy candy and other granular foods are in contact with each other while having a gap, the texture of each granular food is particularly different from that of the granular gummy candy while maintaining the texture of each granular food. Therefore, the texture difference of each granular food and the texture difference of each granular food can be felt at the same time when the mass gummy candy composition of the present invention is chewed in the mouth. You can enjoy a completely new and complex texture that is not available.

  Further, according to the production method of the present invention, a lump gummy candy composition having a new texture and taste can be easily produced. In addition, by using the production method of the present invention, it is possible to combine foods that have been difficult to combine with gummy candy in the past with gummy candy as other foods. For example, because it can be done without applying strong heat to other foods, foods that are weak against heat, such as chocolate, can be used, and because it contacts a dry surface with a relatively small area, it is also vulnerable to water, such as hard candy Can be used.

  The lump gummy candy composition of the present invention includes two or more types of granular gummy candy having different compositions, and one or more granular foods other than gummy candy, and the granular gummy candy and other granular foods are voids. It is the one that has been combined with leaving

In the present invention, granular means a shape that is not far from a true sphere, and the ratio of long side (longest part) / short side (shortest part) is smaller than 5/1 by comparing projections from all directions. Say things. Examples of the outer shape include a spherical shape, an elliptical shape, and a polygonal shape having a curved surface, but any shape may be used, and there is no particular limitation.
If it is granular as described above, the structure of the gummy candy composition becomes relatively homogeneous, and an appropriate gap is secured. Also, variations during manufacturing are less likely to occur.

  In the present invention, the lump refers to a state in which five or more of the granular gummy candy and other granular foods (hereinafter also referred to as granular materials) are included and are in contact with each other with a gap. The outer shape of the lump gummy candy composition includes, for example, a spherical shape, an elliptical shape, a polygonal shape, and the like, but is not particularly limited.

<Granular gummy candy>
As the granular gummy candy used in the present invention, two or more kinds having different compositions are used. In the present invention, the case where the compositions are different includes the case where the content is different even if the raw materials are the same.

  The composition of the granular gummy candy may be in accordance with the composition of a normal gummy candy. For example, the water content is 8-20% by weight, the gelling agent is 0.5-15% by weight, and most of the remainder is saccharides. The purpose is to improve production efficiency, product durability, and functional quality. If necessary, various food materials may be contained.

  The gelling agent is not particularly limited, and is 1 from polysaccharides such as gelatin, pectin, starch, agar, koji powder, carrageenan, locust bean gum, xanthan gum, tara gum, guar gum, gum arabic, gellan gum, and derivatives thereof. More than one type can be selected arbitrarily. Among them, most of the gummy candies in the current market mainly use gelatin as a gelling agent, and gelatin is preferred also in the present invention from the viewpoint of high food texture.

  The sugar is excellent in terms of taste, but is not particularly limited, and in addition, various forms such as powder and starch syrup, monosaccharide, disaccharide, oligosaccharide, polysaccharide, starch, and starch hydrolysate Can be used alone or in combination of two or more thereof.

  Examples of the food material include a small proportion of fats and oils, flavorings, flavorings, seasonings, acidulants, colorants, emulsifiers, antioxidants, moisture absorption inhibitors, anti-caking agents, dietary fibers and the like. One or more types such as derivatives can be arbitrarily used.

  In some cases, various kinds of vegetables, cereals, fruits, seaweeds, moss, birds and animals, fish, processed milk products, eggs, yeasts, herbs, spices and processed products thereof, extracts of these, etc. The above can be arbitrarily used as a food material.

In this invention, a granular gummy candy is manufactured in the following procedures.
First, gelatin having an appropriate strength, for example, jelly strength 200 bloom, is dissolved in water and swollen, and kept at an appropriate temperature, for example, 60 ° C. Separately, a sugar solution (referred to as candy base) made of sugar and starch syrup is prepared, and stirred and mixed with the gelatin solution that has been kept warm (referred to as gummy candy base). At the time of this mixing, acidity, a fragrance | flavor, a pigment | dye, etc. are added as needed and a taste and a color are adjusted. After that, it is poured (filled) into a mold such as a starch mold from which many desired molds have been removed in advance, and then dried in a drying cabinet. Thereafter, the mold is removed from the mold.
In the above procedure, the case where gelatin is used as the gelling agent is described, but granular gummy candy can be obtained in the same manner even when another gelling agent is used. Details will be described later.
In the normal method for producing gummy candy, the steps of applying oil to the surfaces of the gummy candy after demolding (oiling) are essential so that they do not adhere to each other. Use the granular gummy candy obtained without dehydration.

  The granular gummy candy obtained as described above can feel the texture of individual grains, and the weight per granular gummy candy is 10 mg from the viewpoint of generating a complex texture when the composition is formed. The weight is preferably 800 mg or less per granular gummy candy from the viewpoint of maintaining the composition in a size that can be easily eaten by mouth.

<Other granular food>
Other granular foods used in the present invention may be foods other than gummy candy, but those having a low moisture value are preferable in view of distribution suitability. Moreover, the thing with a large food texture difference with the granular gummy candy in a composition is preferable. Examples of such other granular foods include dry foods such as hard candy, soft candy, caramel, chocolate, tablet, and dried fruit, nuts, snacks, and cereals.
The shape and size of the other granular food may be the same as those of the granular gummy candy.
Moreover, in the lump gummy candy composition of the present invention, the shape and size of two or more types of granular gummy candy and other granular foods may be in the range of 10 to 800 mg in weight per piece, and the same It may be arranged or may be different.

<Lumped gummy candy composition>
The lump gummy candy composition of this invention contains 5 or more granular foodstuffs in total, 4 or more of said 2 or more types of granular gummy candy and 1 or more of said other granular foodstuffs.
If the total number of the granular materials is 4 or less, a satisfactory new texture cannot be obtained because the gaps formed between the granular materials are insufficient.
Moreover, the upper limit of the total number of the granular materials is preferably 500 or less from the viewpoint of making the composition easy to eat.

  In addition, in the present invention, from the viewpoint that the structure of the composition can be firmly held by a network in which the surfaces of the granular gummy candy adhere to each other even when the surface of other granular foods is poor, other than gummy candy It is preferable to mix 2 to 20 granular gummy candies with respect to one granular food.

  In the present invention, two or more kinds of granular gummy candies having different compositions are mixed and used. This is for providing harmony of three or more tastes together with other granular foods, and how the composition is. However, it is necessary to be able to perceive the difference between the two types of granular gummy candy. For example, the scent, taste, and texture of two types of granular gummy candy may be different from each other. In addition, by coloring the two or more types of gummy candy so that they can be distinguished from each other, an effect of making the appearance more beautiful is achieved.

  In the lump gummy candy composition of this invention, the said granular gummy candy or the granular gummy candy and other granular foods are contacting so that it may have a space | gap. The size of the gap cannot be generally limited, but a gap that can be visually confirmed should be in the vicinity of the contact portion of the two granular materials. For example, in the case of spherical granular materials, there are a contact portion and a non-contact portion on the surface of the granular material, and a space surrounded by the non-contact portion becomes a void.

  In the lump gummy candy composition of the present invention, since the void portion has a size that can be visually confirmed, unlike the conventional gummy candy containing bubbles, the feeling when chewed is completely different. Become.

  Although the mechanism that produces a new and complex texture in the lump gummy candy composition of the present invention has not been clarified, the granular material solidified by bonding around is pushed into the gap by the pressure of chewing, It is speculated that the mechanical buffering action may be a cause.

  Moreover, in the lump gummy candy composition of this invention, it is preferable that the contact part of the said granular materials is adhere | attached using the adhesiveness of granular gummy candy itself.

  Moreover, you may use a binder for the adhering of the said granular material. Binding agents include protein systems such as gelatin, saccharides such as monosaccharides, disaccharides, oligosaccharides, polysaccharides, starches and starch hydrolysates, and reduced (hydrogenated) products thereof, and sugars such as dietary fibers and derivatives thereof. Examples thereof include oils and fats such as waxes, waxes and the like, from which one kind or a combination of two or more kinds can be used. Oils and fats have the merit of preventing moisture transfer, but their binding power is weak, so that the influence of their own texture and taste on the composition should not be increased.

<Manufacturing method>
The method for producing a lump gummy candy composition according to the present invention is obtained by taking out two or more types of granular gummy candy having different compositions obtained by filling a mold, and then, without oiling the granular gummy candy, It mixes with granular foods other than, and granular foods other than the above-mentioned granular gummy candy and gummy candy are made to contact.
By having such a characteristic, the lump gummy candy composition which has the above structures can be obtained efficiently.

  A granular gummy candy can be manufactured using a mold. For example, gelatin that has been swollen and dissolved in water in advance and mixed with a separately prepared sugar solution are filled into a mold, and a gelling agent is set, and if necessary, dried to a desired moisture value. Can be obtained. If necessary, fruit juice, acidulant, flavor, and coloring can be added.

  The mold may be one generally used for filling gummy candy. For example, it can be formed by filling a tray with sufficiently dried starch and pushing a male mold of any shape onto it. The drying may be performed in this starch mold, if necessary, at a high temperature and taking time until the desired moisture value is reached.

  In addition, it is preferable to fill two or more types of gummi having different compositions into a single mold at an arbitrary ratio because the subsequent de-pouring and mixing steps can be performed in one system.

  The granular gummy candy can be taken out from the mold by a known method. However, in the case of generally used equipment, oiling is performed immediately after taking out, so that it is not set to oiling. It is necessary to keep. When oiling is performed, the adhesiveness of the surface of the granular gummy candy is lowered, and the structure of the intended lump gummy candy composition may not be obtained.

  Moreover, the adhesiveness of the surface of granular gummy candy tends to improve as the moisture value of granular gummy candy increases. Therefore, if the moisture content of the granular gummy candy before oiling is increased, for example, if it is adjusted to exceed 18% by weight, the adhesiveness of the surface is high. The contact portion of the slab tends to stick and become a lump. However, if the moisture value of the granular gummy candy is too high, the rigidity of the granular gummy candy itself is lowered, and the voids of the lump are eliminated by deformation, so 20% by weight or less is preferable. The moisture value can be measured by a vacuum drying method.

  Moreover, in this invention, it is preferable to have a process of apply | coating water to a granular gummy candy, heating a granular gummy candy, or adding a binder from a viewpoint of increasing the adhesiveness of a granular gummy candy.

For example, in the case of granular gummy candy whose surface is not highly tacky (for example, the moisture value is less than 14% by weight), water of 0.5 to 1.5% by weight of the granular gummy candy is applied or a binder is added. Thus, the adhesiveness of the surface of the granular gummy candy can be increased.
In the case of granular gummy candy having a certain level of tackiness on the surface (moisture value is 14 to 18% by weight), 0.1 to 1% by weight of water is applied or mixed with a binder per weight of the granular gummy candy. Or the adhesiveness of the surface of granular gummy candy can be increased by heating granular gummy candy at 30-40 degreeC.
In addition, when heating or using a binder, it is necessary to be careful not to lose voids in the bulk gummy candy composition.
In addition, it is preferable to perform these processes before mixing granular gummy candy and another granular food.

  In the present invention, two or more types of granular gummy candies having different compositions are used. However, among the methods for increasing the adhesiveness of the surface as described above, all the granular gummy candies are applied when water is applied or heated. It may be applied to candy, or may be applied to one type of granular gummy candy as long as the structure as a composition can be maintained.

  Two or more types of granular gummy candy obtained as described above are mixed with other granular foods. After mixing, by allowing to stand for a predetermined time, the granular materials can be fixed to each other via the granular gummy candy having adhesiveness.

As a means for standing, for example, a method in which the mixture of the granular materials is spread on a tray in a plate shape and allowed to stand for a certain time, and the granular materials are filled in a mold in which a recess having a desired shape is formed and fixed. The method of leaving still for time etc. is mentioned. Examples of the material of the tray and the mold include iron, stainless steel, and plastic, but are not particularly limited. In view of the good mold release, it is preferable that the inner surface is processed with a fluororesin or a release agent.
The standing time is preferably about 2 to 12 hours after filling.

  A lump gummy candy composition can be obtained by taking out the molded product obtained as described above by a known method or cutting it out as necessary. However, it is only necessary to perform trimming so that one lump gummy candy composition contains 4 or more kinds of granular gummy candy having two or more different compositions and one or more other granular foods. Further, in the case of cutting out, it is sufficient that the structure in which the granular materials are bonded is not broken, and for that purpose, it is preferable to cut with a sharp instrument. For example, it can be cut with a piano wire or the like.

  As described above, the lump gummy candy composition of the present invention can be obtained only by adding a simple process to the ordinary method for producing gummy candy.

In addition, as a preferable aspect of the manufacturing method of the lump gummy candy composition of this invention, the following are mentioned.
(1) A step of producing two or more types of granular gummy candies filled in a mold and having a moisture value of 18% by weight or more and different compositions,
The granular gummy candy, after drying and de-powder, without oiling, mixed with other granular food, and filled into a desired mold,
A production method comprising the steps of taking out the mold and cutting it into a desired shape if necessary to obtain a lump gummy candy composition.
By using a granular gummy candy having a moisture value of 18% by weight or more in this way, it is not necessary to perform treatment such as heating or adding water or a binder for binding to other granular foods. A lump gummy candy composition can be produced.

(2) A step of producing two or more types of granular gummy candy having a moisture value of 14 to 18% by weight and having different compositions by filling the mold,
After de-powdering the granular gummy candy, water is applied or a binder is added so that it becomes 0.1 to 1% by weight of the granular gummy candy, or heated to 30 to 40 ° C. Mixing the granular food product of and filling the desired mold,
A production method comprising the steps of taking out the mold and cutting it into a desired shape if necessary to obtain a lump gummy candy composition.
The adhesiveness of the surface of the granular gummy candy having a moisture value of 14 to 18% by weight is increased by effectively increasing the adhesiveness of the surface by mixing or heating a desired amount of water or a binder to the granular gummy candy. Even if other granular foods are mixed, they can be bonded while having voids.

(3) A step of producing two or more kinds of granular gummy candies filled in a mold and having a moisture value of less than 14% by weight and different compositions,
After de-powdering the granular gummy candy, do not oil, apply water or add a binder so that the weight of the granular gummy candy is 0.5 to 1.5%, and then mix other granular foods, Filling the mold,
A production method comprising the steps of taking out the mold and cutting it into a desired shape if necessary to obtain a lump gummy candy composition.
Since the gummy candy having a moisture value of less than 14% by weight has low surface tackiness, the addition of water or the addition of a binder effectively increases the tackiness of the surface, Even if it mixes granular food, it can combine, having a space | gap.

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

Example 1
<Creation of starch mold>
Starch dried at 90 ° C. for 2 hours (moisture value 6% by weight) was filled into a tray having an inner size of 60 cm × 60 cm × 5 cm and filled with 20 pieces of 70 cm long wooden plates (base 1. 2 cm, 1.2 cm high cone horizontally cut at a height of 0.6 cm, and a hemisphere with a radius of 0.6 cm, joined so that the cut surface of the cone and the plane of the hemisphere overlap) The mold was able to be taken by vertically burying it in the starch of the tray with the horizontal surface facing up and pulling it up vertically. By repeating this 20 times, a starch mold for 400 convenient gummy candy was obtained.

<Manufacture of granular gummy candy A>
First, granular gummy candy A was produced. The mixture was heated after mixing 100 parts by weight of sugar and 80 parts by weight of starch syrup with a water content of 25% by weight. After the sugar was dissolved, the heating was continued until the water content became 8% by weight [candy base].
Then, after confirming that the product temperature was below 90 ° C., a gelatin solution in which 20 parts by weight of 220 Bloom gelatin was swollen and dissolved in 24 parts by weight of water was added and mixed well with stirring. [Gummy Candy Base] After adding 10 parts by weight of 7 times concentrated apple fruit juice, 4 parts by weight of citric acid, a small amount of lemon flavoring and a small amount of turmeric pigment, the mixture was well stirred and mixed, and the water value was adjusted to 25% by water [ Gummy candy dough].
This was filled into the 300 holes of the previous starch mold at 500 mg per hole.

<Manufacture of granular gummy candy B>
Subsequently, granular gummy candy B was produced. After preparing a gummy candy base as in the case of granular gummy candy A, add 10 parts by weight of 5 times concentrated orange juice, 4 parts by weight of citric acid, a small amount of orange flavoring and a small amount of paprika pigment, and after stirring and mixing, The water content was adjusted to 25% by weight. The remaining 100 holes of the starch mold were filled with 500 mg per hole.

<Manufacture of lump gummy candy composition>
After filling, a drying time was taken at 40 ° C. for 24 hours and at room temperature for 12 hours to obtain granular gummy candies A and B. The moisture value was 15% for both Gummy Candy A and B, and the unit weight was 440 mg for both.

  The granular gummy candy after drying is taken up in a colander, and the granular gummy candy A and B mixture (A: B = 3: 1 (number)) immediately after de-powder is crushed in advance and sieved (8 mm mesh) 15 parts by weight of yogurt-flavored paratinite candy that was passed through, 3 mm mesh on (weighed 30-300 mg), and spread on a tray with an inner dimension of 20 cm × 30 cm × 10 cm to a thickness of 1.5 cm did. After sealing the plate so that moisture does not fly, it was allowed to stand at 35 ° C. for 6 hours, then allowed to stand at room temperature for 12 hours, cut at 1.2 cm intervals, and perpendicular to the cut surface at 2 cm intervals. By cutting, 4 or more of granular gummy candy A and B that are 10-440 mg, and 1 or more of 10-300 mg of paratinite candy, leaving a gap that can be visually confirmed between each granular food. A lump gummy candy composition was obtained which was bonded in a wet state. One of them contained 9 granular gummy candy A, 10-440 mg, 6 granular gummy candy B, 10-440 mg, and 5 paratinite candy, 10-300 mg. The resulting lump gummy candy composition can enjoy the three flavors of lemon, orange and yogurt, and the individual textures of gummy candy and hard candy with different textures can be felt at the same time. It was a lump gummy candy composition that can enjoy a completely new texture and taste by feeling them comprehensively.

Example 2
Instead of the crushed paratinite candy, true spherical chocolate having a diameter of 6 mm and a weight of 130 mg is used, and 0.7 parts by weight of water is coated on 100 parts by weight of the granular gummy candy A and B before mixing with the chocolate. A gummy candy composition was obtained in the same manner as in Example 1 except that it was applied using a pan and the plate was left to stand at room temperature for 12 hours immediately after molding. The resulting gummy candy composition can enjoy the harmony of three flavors of lemon, orange and chocolate, and feel the individual textures of gummy candy and chocolate with different textures as well as fluffy. Moreover, it was a lump gummy candy composition which can enjoy a completely new texture and taste by feeling them comprehensively.

Example 3
In Example 1, instead of water, a lump gummy candy obtained in the same manner except that syrup composed of 30 parts by weight of sugar, 30 parts by weight of starch syrup and 20 parts by weight of water was used as a binder. You can enjoy the harmony of the three flavors of lemon, orange, and yogurt, as well as the individual textures of gummy candy and hard candy with different textures. It was a lump gummy candy composition that can enjoy a completely new texture and taste by comprehensively feeling.

Example 4
Granular gummy candies A ′ and B ′ were prepared in the same manner as in Example 1 except that the moisture values of the granular gummy candies A and B were adjusted to 18%.
Next, these granular gummy candy A ′ and B ′ are picked up in a colander, and the granular gummy candy A ′ and B ′ mixture (A ′: B ′ = 3: 1 (number)) immediately after de-powder is added to 100 parts by weight. , 15 parts by weight of yogurt-flavored paratinite candy that had been previously crushed and sieved (8 mm mesh pass, 3 mm mesh on; the weight was 30-300 mg) was mixed and thickened in a tray with an inner size of 20 cm × 30 cm × 10 cm It was set as the spread plate so that it might become 1.5 cm. The plate was allowed to stand for 24 hours, then cut at intervals of 1.2 cm, and then cut perpendicularly to the cut surface at intervals of 2 cm so that 10 to 440 mg of granular gummy candy A ′ and B ′ were combined. A lump gummy candy composition was obtained in which at least 4 and 10-300 mg of paratinite candy were bonded together with a gap of a size that could be visually confirmed between the granular foods. One of them contained 9 granular gummy candy A ′ of 10-440 mg, 6 granular gummy candy B ′ of 10-440 mg, and 5 paratinitic candy of 10-300 mg. The resulting lump gummy candy composition can enjoy the three flavors of lemon, orange and yogurt, and the individual textures of gummy candy and hard candy with different textures can be felt at the same time. It was a lump gummy candy composition that can enjoy a completely new texture and taste by feeling them comprehensively.

Comparative Example 1
Two types of gummy candy dough are made in the same way as the production of granular gummy candy A and B, respectively, but heating is continued until the water content becomes 6% by weight when the candy base is made, and the water content by water before filling Adjustment was performed at 15% to obtain gummy candy dough C (lemon) and D (orange). 30 parts by weight of the above-mentioned gummy candy dough C and 10 parts by weight of the above-mentioned gummy candy dough D are mixed, and 15 parts by weight of paratinite candy sieved in the same manner as in Example 1 is further mixed into a tray having an inner size of 20 cm × 30 cm × 10 cm. A spread plate was used so as to have a thickness of 1.5 cm. The plate was allowed to stand for 24 hours, then cut at intervals of 1.2 cm, and then cut at intervals of 2 cm perpendicular to the cut surface to obtain a lump gummy candy composition.

  In the obtained lump gummy candy composition, the tastes of lemon and orange were integrated from the beginning, resulting in two types of harmony between the taste and yogurt. Moreover, although the texture difference of the texture of a gummy candy and a paratinite candy is felt, it was the texture of the range imagined from each texture.

Comparative Example 2
A lump gummy candy composition was obtained in the same manner as in Comparative Example 1 except that the same spherical chocolate as in Example 2 was used instead of the paratinite candy. The chocolate had melted during mixing and was almost homogeneous, so it had an unclear taste. The tempering of the remaining chocolate lumps was broken and I couldn't feel the crispness of the chocolate.

Test Example The lump gummy candy compositions obtained in Examples 1 and 2 and Comparative Examples 1 and 2 were sampled by 12 panelists, and the following questions A to C were used to examine the tendency. The results are shown in Table 1.

Question A (about appearance)
1: I think it is new (I have never eaten something similar) (1 point)
2: I do not think it is new (0 points)
3: Have eaten something similar (-1 point)

Question B (about texture)
1: New texture (I have never eaten a similar texture) (1 point)
2: I do not think it is a new texture (0 points)
3: Have eaten something with similar texture (-1 point)

Question C (About taste)
1: Delicious (1 point)
2: Neither can be said (0 points)
3: Bad (-1 point)

  As shown in the results of Table 1, Examples 1 and 2 obtained high evaluations in all of the questions A to C, but Comparative Example 1 had low appearance and texture evaluation, and Comparative Example 2 The one with a low texture and taste evaluation.

Claims (3)

  Two or more kinds of granular gummy candy having different compositions, and one or more granular foods other than gummy candy, and granular foods other than granular gummy candy and non-gummy candy are in contact with each other leaving a void. A lump gummy candy composition.   Two or more kinds of granular gummy candy having different compositions obtained by filling the mold are taken out from the mold, and then mixed with granular food other than gummy candy without oiling the granular gummy candy. 2. The method for producing a lump gummy candy composition according to claim 1, wherein granular foods other than gummy candy are brought into contact with each other.   The manufacturing method of the lump gummy candy composition of Claim 2 which has the process of apply | coating water to a granular gummy candy, heating a granular gummy candy, or adding a binder.