JP2011130731A - Gummy candy-like confectionery product having the property of tearing - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a gummy candy-like confectionery product which offers a new palatability and exciting feelings, which a consumer can eat as he tears it into pieces having sizes of his choice, with which the consumer can enjoy tearing, accidental different flavors of torn pieces of the confectionery product and the variety of its textures, while it has a juicy and resilient texture specific to conventional gummy candy. <P>SOLUTION: The gummy candy-like confectionery product includes as solid content: 35-80 wt.% of crystalline saccharides; 5-40 wt.% of edible oil; 2.5-10 wt.% of gelatin and 0.2-0.7 wt.% of glutinous rice-derived pregelatinized starch and has a construction which can be torn. Examples of the construction which can be torn include a fibrous construction. <P>COPYRIGHT: (C)2011,JPO&INPIT

Description

  The present invention relates to a tearable gummy candy-like confectionery.

  Gummy candy is recognized by a wide range of people among confectionery, and is popular as an enjoyable confectionery that looks and tastes and is shaped into various shapes. Further, in recent years, gummy candies having a variety of textures and tastes and shapes thereof have been proposed along with a variety of tastes. For example, disperse a non-uniform gel in a unique gel (Patent Document 1) or a homogeneous gel by entraining air while using general gelatin in gummy candy. Has proposed a gummy candy having a fresh texture that is crisp like a fruit (Patent Document 2). The present inventors have also proposed a gummy candy having a chewy texture and a harder texture than before by using chickenpox having a DE value within a specific range and pork bone gelatin of 220 or more blooms. (Patent Document 3). Also in the shape of gummy candy, by combining hard candy and soft candy, gummy candy having a three-dimensional structure with texture difference and crush (Patent Document 4), pectin, sodium salt, and acid are added. However, a gummy candy having a complicated desired shape obtained by pouring into molds of various shapes has been proposed. Also in the market, bottles of fruits and drinks, heart-shaped items, and character-shaped items are hit products.

  In recent years, the market for gummy candy has expanded to a wide range of ages due to the enrichment of flavor by improving the feeling of fruit juice and the innovative improvement of texture. Under these circumstances, consumer interest has been concentrated on more deliciousness and newness, and there is a need for gummy candies that combine the taste and texture of sweets with crushing fun. ing.

  On the other hand, foods having the property of being torn with so-called fingers, such as salmon, scallops, and squid, are extremely popular as those having properties that have been widely used by a wide range of generations.

  Various proposals have been made regarding foods having such tearable properties. In particular, with regard to cheese, methods for softening cheese in hot water and applying pressure to it (Patent Documents 5 and 6), skim milk, and production from concentrated milk include metal polyvalent ions such as calcium. Various production methods such as a method of gelling casein in milk by adjusting pH and applying a stress to the gel to form a fiber (Patent Document 7) have been studied.

  Also, in confectionery, a tearable chocolate that can be made by adding a melted chocolate dough to an aqueous gelling agent solution such as gelatin and mixing and stretching in a plastic state has been proposed (Patent Document 8). . This has a fibrous tearable structure and a mouthfeel that is peculiar to chocolate, and does not have a resilient mouthfeel like gummy candy.

  In the gummy candy, as described above, various food textures and appearance proposals have been made, but those having characteristics such as a tearable structure have not been proposed.

JP 2008-206512 A JP 2008-67638 A JP 2009-213368 A JP 2004-321140 A Japanese Examined Patent Publication No. 58-48145 Japanese Patent Publication No.58-31173 Japanese Patent Publication No.55-30822 Japanese Patent No. 3575514

  The present invention has been made in view of the above circumstances, and can be eaten while tearing to a desired size while having a fresh and elastic texture peculiar to conventional gummy candy. It is an object of the present invention to provide a gummy candy-like confectionery with a new taste and crush that can enjoy the pleasure of being able to enjoy and the variety of taste and texture of each torn piece of confectionery.

  As a result of intensive research to make a gummy candy having a new delicious taste and crushing fun, the inventors have referred to the method described in Patent Document 8 and the like, and the crystalline saccharide and a certain amount of edible food A gummy candy-like confection that can be easily torn while having a fresh and elastic texture like a gummy candy by adding fat and oil and pregelatinized starch derived from glutinous rice. It came to do.

That is, the gist of the present invention is as follows.
(1) As solid content, 35 to 80% by weight of crystalline saccharide, 5 to 40% by weight of edible oil and fat, 2.5 to 10% by weight of gelatin, 0.2 to 0.7 of glutinous rice-derived pregelatinized starch A gummy candy-like confectionery containing a% by weight and having a tearable structure,
(2) Gummy candy-like confectionery according to (1), which has a fibrous structure as a tearable structure,
About.

  The gummy candy-like confectionery of the present invention has a fresh and elastic texture peculiar to gummy candy and can be directly torn by the hand, so it has a new taste and crush that is not found in conventional gummy candy. Can be provided.

The present invention is described in detail below.
The gummy candy-like confectionery of the present invention has a solid content of 35 to 80% by weight of crystalline sugar, 5 to 40% by weight of edible oil and fat, 2.5 to 10% by weight of gelatin, and 0% of glutinous rice-derived pregelatinized starch. It is characterized by containing 2 to 0.7% by weight. By having such characteristics, it is possible to provide a gummy candy-like confectionery having a tearable structure while having the freshness and elasticity rich in gummy candy.

  Gummy candy is a confectionery characterized by a texture that is generally chewy and rich in elasticity. As its main production method, many sugars such as sugar and starch syrup are dissolved, and the sugar solution heated and cooked is solidified mainly using gelatin as a gelling agent.

  On the other hand, the gummy candy-like confectionery referred to in the present invention is based on crystalline saccharides, gelatin and fats and oils as a composition, and a general gummy candy is crystalline in all the sugars to be blended. A confectionery having the same elastic texture as a gummy candy is used, except that a saccharide is used and the saccharide is further dissolved and mixed without being dissolved.

  The crystalline saccharide as used in the present invention refers to a saccharide of powder having crystallinity, for example, sugar, monosaccharide (dextrose, fructose), and disaccharide or more polysaccharide (lactose, maltose, xylose, etc.). , Sugar alcohols (sorbitol, maltitol, mannitol, reduced palatinose, xylitol), reduced lactose, erythritol and the like. Among these, sugar and malt sugar are more preferable in terms of flavor. The content of the crystalline saccharide in the gummy candy of the present invention is preferably 35 to 80% by weight, and more preferably 50 to 70% by weight. When the content of the crystalline saccharide is less than 35% by weight, the sweetness is reduced, the freshness (fruit juice feeling) of the gummy candy-like confectionery is impaired, and the deliciousness as a gummy cannot be expressed. On the other hand, if it exceeds 80% by weight, the gummy candy-like confectionery becomes too hard to obtain a tearable structure.

  The edible fats and oils may be edible solid fats that are solid at room temperature, and preferably have a melting point of 35 ° C. or higher. 5-40 weight% is preferable and, as for content of the edible fat in the gummy candy of this invention, 10-30 weight% is more preferable. When the content of fats and oils is less than 5% by weight, the gummy candy-like confectionery has elasticity unique to gummy, but the binding property becomes strong and a tearable structure is difficult to obtain. On the other hand, if it exceeds 40% by weight, it is difficult to stabilize the emulsified state, and fat and oil are likely to ooze out in the gummy candy-like confectionery. Moreover, fats and oils have a great influence on the taste of gummy candy-like confectionery, and the greater the oil content, the less freshness (fruit juice feeling) is produced and the deliciousness of gummy candy-like confectionery is impaired.

  Examples of the gelatin include pork skin gelatin, pork bone gelatin, cow skin gelatin, cow bone gelatin, and fish gelatin. The gelatin content in the gummy candy of the present invention is preferably 2.5 to 10% by weight, more preferably 2.5 to 5% by weight. If it is less than 2.5% by weight, the elasticity unique to gummy candy is lost, a brittle texture is obtained, and a tearable structure is difficult to obtain. Gelatin also contributes to the stability of the entire emulsification, and when the gelatin content is reduced, the emulsified state is fragile and the oil and fat oozes easily in the gummy candy-like confectionery. When the content exceeds 10% by weight, the elastic texture peculiar to gummy candy is emphasized, the binding property becomes strong, and the structure cannot be easily torn.

  As the glutinous rice-derived pregelatinized starch, for example, agar powder can be used. In the present invention, the content of glutinous rice-derived pregelatinized starch is preferably 0.2 to 0.7% by weight, more preferably 0.3 to 0.5% by weight. If it is less than 0.2% by weight, the gummy candy-like confectionery has a strong binding property, and is easily torn off when pulled. If it exceeds 0.7% by weight, the inherent stickiness of the pregelatinized starch is too strong, the viscoelasticity is improved, and the gummy candy-like confectionery has a structure that cannot be easily torn.

  Further, the gummy candy-like confectionery of the present invention includes, as necessary, starch syrup and non-crystalline sugar as long as the physical properties of gummy candy are not impaired, in addition to the above-mentioned crystalline saccharides, edible oils and fats, and gelatin. Quality (non-crystalline sugar alcohol, etc.), fruit juice, milk powder, acidulant, flavor, colorant, emulsifier, cellulose, thickening polysaccharide, sweetener and the like can be used.

  The gummy candy-like confectionery of the present invention has a fibrous structure as a tearable structure and can be torn. The fibrous structure referred to in the gummy candy-like confectionery of the present invention refers to a structure having a large number of thread-like streaks inside and on the surface. In such a fibrous structure, it is considered that sugars and fats and oils enter between the network structure of gelatin. And, it is not clear about the mechanism to improve the tearing property by using pregelatinized starch derived from glutinous rice, but it was scattered by the pregelatinized starch derived from glutinous rice interspersed between the meshes. It is conceivable that it is possible to tear more easily by slightly increasing the binding property between the network structures at the location and by connecting the fabric.

  In the present invention, the fibrous structure can be obtained by adjusting the solid content of crystalline saccharides, edible fats and oils, gelatin and glutinous rice-derived pregelatinized starch within the above range. Among them, by using the crystalline sugar and the pregelatinized starch derived from glutinous rice, the strength of the obtained fibrous structure can be adjusted to a tearable strength, and the gummy candy-like confectionery can be torn. .

The ability to tear the gummy candy-like confectionery of the present invention can be determined by measuring the force applied when tearing the gummy candy-like confectionery by performing a shear test by the following method.
For the measurement, a texture analyzer (“Text Analyzer TA.XT.plus”, manufactured by Stable Micro Systems) is used. Cut the gummy candy-like confectionery into 15mm (longitudinal, parallel to fiber direction) x 10mm (horizontal) x 5mm (height), make a 0.75mm incision in the longitudinal direction from the center of the sample, and cut one side One side of the plunger is fixed to the pedestal, the plunger is pulled up at a measurement speed of 1 mm / sec, and the product of the force and time (unit: kg · sec) required for complete tearing is defined as the tearing force. The value of this tearing force can be used as a measure of the ease of tearing of the gummy candy-like confectionery. It can be expressed that the lower the tear force value, the easier it is to tear, and the higher the value, the harder it is to tear.
In the present invention, if the calculated value by the shear test is in the range of 1.2 kg · sec or less, it is assumed that the structure has a tearable structure.
In addition, in the case of a commercially available gummy candy, it is generally 1.5 to 3.0 kg · sec.

The gummy candy-like confectionery of the present invention having the above-mentioned structure is obtained by dispersing crystalline sugar and pregelatinized starch derived from glutinous rice in edible fats and oils heated and dissolved, and mixing and dissolving gelatin swollen with water. Thereafter, the obtained dough is stretched or stretched to give directionality and cooled.
Specifically, a crystalline saccharide, glutinous rice-derived pregelatinized starch, and, if necessary, an emulsifier are dispersed in a liquid edible oil that is heated and dissolved and heated to 50 to 60 ° C. to obtain a dispersion. Further, if necessary, fruit juice, sweetener, acidulant, fragrance and the like are added to gelatin swollen with water and heated to 55 to 65 ° C. to obtain a gelatin solution. Next, the dispersion and the gelatin solution are mixed and stirred, and the obtained dough is stretched or spread, and then cooled and solidified in a refrigerator or the like to obtain a gummy candy-like confectionery.

  In addition, as for the said extending | stretching, the aspect which hold | grips the edge of material | dough, pulls and stretches to both sides, the aspect wound up to a roll etc. is the aspect which presses between a roll and a flat plate in the case of spreading, and it passes between rolls. An embodiment is mentioned. By repeatedly performing these operations, the fabric can be given directionality. The stretching or spreading conditions are not particularly limited as long as the dough is not broken.

  EXAMPLES Hereinafter, the present invention will be specifically described with reference to examples, but the gist of the present invention is not limited to these examples. In addition,% and a part show the numerical value of weight basis.

Example 1
256 parts of edible oil (solid fat having a melting point of 37 ° C.) was heated to 55 ° C. in a hot water bath and dissolved, and 722 parts of powdered sugar, 5 parts of ume powder and 30 parts of emulsifier were dispersed. In addition, 70 parts of gelatin was swollen with 90 parts of water, 40 parts of mango juice, 160 parts of fructose glucose liquid sugar (Brix 75), 20 parts of citric acid, 4 parts of sweetener, and 6.4 parts of flavor were added, Heated in a hot water bath to dissolve gelatin and acid. After dissolution, the obtained dispersion and the solution were mixed and stirred at a low speed by a Hobart mixer, and the dough after stirring was stretched several times in the same direction to give directionality and cooled in a refrigerator (4 ° C.). As a result, it was possible to obtain a gummy candy-like confectionery that has an elastic texture like a gummy candy and a mango juice, has a fibrous structure, and can be easily torn.

(Example 2)
Gummy candy-like confectionery was produced in the same manner as in Example 1 except that 456 parts of edible oil (solid fat having a melting point of 37 ° C.), 519 parts of powdered sugar and 53 parts of emulsifier were used. As a result, the biting was slightly softer than in Example 1, but it had a texture that is unique to gummy and the fruit juice of mango, has a fibrous structure, and can be easily torn. Could get.

(Example 3)
Gummy candy-like confectionery was produced in the same manner as in Example 1 except that 96 parts of edible oil (solid fat having a melting point of 37 ° C.), 901 parts of powdered sugar and 11.2 parts of emulsifier were used. As a result, the biting is slightly harder than in Example 1, the texture that is characteristic of gummy is sufficiently felt, and it has a mango juice feeling, has a fibrous structure, and can be easily torn. Gummy candy-like confectionery was obtained.

Example 4
Gummy candy-like confectionery was produced in the same manner as in Example 1 except for using 4 parts of ume powder. As a result, compared to Example 1, the gummi candy-like confectionery has a texture that is unique to gummy but is slightly soft to bite, has a mango juice feel, has a fibrous structure, and can be torn Could get.

(Example 5)
Gummy candy-like confectionery was produced in the same manner as in Example 1 except for using 8 parts of ume powder. As a result, the gummi candy-like confectionery that is slightly harder than that of Example 1, has an elastic texture unique to gummy, has a mango juice feel, has a fibrous structure, and can be torn. Could get.

(Example 6)
Gummy candy-like confectionery was produced in the same manner as in Example 1 except for using 36 parts of gelatin. As a result, it was a soft texture compared to Example 1, but it was elastic and had a mango juice sensation, a fibrous structure, and a gummy candy-like confectionery that could be torn. .

(Example 7)
Gummy candy-like confectionery was produced in the same manner as in Example 1 except for using 140 parts of gelatin. As a result, the gummi candy-like confectionery that is slightly harder than that of Example 1, has an elastic texture unique to gummy, has a mango juice feel, has a fibrous structure, and can be torn. Could get.

(Comparative Example 1)
Gummy candy-like confectionery using 56 parts of edible oil (solid fat with a melting point of 37 ° C.), 947 parts of powdered sugar, 6.5 parts of emulsifier, and 10 parts of fructose glucose liquid sugar, and the other ingredients in the same manner as in Example 1. Was manufactured. As a result, mango juice was felt, but the chewing was hard, the elastic texture peculiar to gummy was emphasized, the binding property was strong, and it could not be easily torn.

(Comparative Example 2)
Gummy candy-like confectionery was produced in the same manner as in Example 1 except that 656 parts of edible oil (solid fat having a melting point of 37 ° C.), 372 parts of powdered sugar, and 76 parts of emulsifier were used. As a result, although a fibrous structure was obtained and could be torn, fat and oil ooze out, no mango juice was felt, and there was no gummy-like elasticity.

(Comparative Example 3)
Gummy candy-like confectionery was produced in the same manner as in Example 1 except for using 10 parts of ume powder. As a result, the chewing was hard, the mango juice was felt and the elastic texture peculiar to gummy was emphasized, but the binding property was strong and could not be easily torn.

(Comparative Example 4)
A gummy candy-like confectionery was produced in the same manner as in Example 1 except that 2.5 parts of ume powder were used. As a result, the obtained gummy candy-like confectionery also had an elastic texture unique to gummy and a mango juice feel. However, although it has a fibrous structure, it has viscoelasticity and could not be easily torn.

(Comparative Example 5)
A gummy candy-like confectionery was produced in the same manner as in Example 1 for the other components without using ume powder. As a result, the obtained gummy candy-like confectionery also had an elastic texture unique to gummy and a mango juice feel. However, although it had a fibrous structure, it was binding and could not be easily torn.

(Comparative Example 6)
Disperse 256 parts of edible fat (solid fat with a melting point of 37 ° C.), 962 parts of enzyme starch syrup (Brix75), 5 parts of ume powder, 30 parts of emulsifier, and other ingredients in the same manner as in Example 1 Manufactured. As a result, the chewing was hard, and the texture that was characteristic of gummy and the juice of mango were also felt. However, since varicella was used as a saccharide, the binding property was strong and could not be easily torn.

(Comparative Example 7)
Gummy candy-like confectionery was produced in the same manner as in Example 1 except for using 30 parts of gelatin. Mango juice was felt, but since the amount of gelatin was small, there was no fibrous structure, there was no elastic texture peculiar to gummy candy, it was strong and could not be easily torn It was.

(Comparative Example 8)
Gummy candy-like confectionery was produced in the same manner as in Example 1 using 170 parts of gelatin. As a result, since the amount of gelatin was large, the chewing was hard, and the elastic texture unique to gummy was emphasized. However, the mango juice was not felt, the binding property was strong, and it was not easy to tear.

(Comparative Example 9)
Gummy candy-like confectionery was produced in the same manner as in Example 1 except that 5 parts of tapioca starch was used instead of cold plum powder. As a result, chewing was hard and the elastic texture unique to gummy was emphasized. However, since no pregelatinized starch derived from glutinous rice was used, the mango juice was not felt, the binding property was strong, and it could not be easily torn.

(Comparative Example 10)
A gummy candy-like confectionery was produced in the same manner as in Example 1 except that 5 parts of pregelatinized tapioca starch was used in place of the cold plum powder. As a result, chewing was hard and the elastic texture unique to gummy was emphasized. However, since no pregelatinized starch derived from glutinous rice was used, the mango juice was not felt, the binding property was strong, and it could not be easily torn.

  The composition of the gummy candy-like confectionery in Examples 1 to 7 and Comparative Examples 1 to 10 and the presence or absence of the fibrous structure of the obtained gummy candy-like confectionery, the tear characteristics, the texture, and the evaluation of the taste, Tables 1 and 2 show.

  In addition, the fibrous structure confirmed visually the state which many filamentous streaks were exposed to the cut surface of a gummy candy-like confectionery.

The gummy candy-like confectionery obtained in Examples 1 to 7 from Tables 1 and 2 all have a fibrous structure, have tearing properties, and have a favorable texture and taste. I understand.
On the other hand, in Comparative Examples 1 to 10, at least one evaluation of the fibrous structure, tearing property, texture and taste was x or Δ, and could not be said to be an acceptable product.

(Test example)
The confectionery obtained in Examples 1 and 5 and Comparative Examples 5, 6, 9, and 10 was subjected to a shear test.
For the measurement, a texture analyzer (“Text Analyzer TA.XT.plus”, manufactured by Stable Micro Systems) was used. Cut the confectionery into 15 mm (longitudinal, parallel to fiber direction) x 10 mm (horizontal) x 5 mm (height), make a 0.75 mm incision in the vertical direction from the center of the sample, and use one of the cut pieces as a plunger One side was fixed to the pedestal, the plunger was pulled up at a measurement speed of 1 mm / sec, and the product of the force and time (unit: kg · sec) applied to complete tearing was defined as the tearing force. The results are shown in Table 3.

  From the results of Table 3, the gummy candy-like confectionery of Examples 1 and 5 all had a fibrous structure, and the calculated value by the shear test was 1.0 kg · sec or less, which was easy to tear. On the other hand, a fibrous structure was observed in the comparative example 5 in which the glutinous rice-derived pregelatinized starch was not blended, but the calculated value by the shear test was 2.11 kg · sec, which was easily torn. It was difficult. Moreover, the confectionery of Comparative Example 6 not containing crystalline sugar, Comparative Example 9 using tapioca starch instead of pregelatinized starch derived from glutinous rice, and Comparative Example 10 using pregelatinized tapioca starch are all fibers. There was no shape structure, and the value calculated by the shear test was 2.5 to 2.8 kg · sec, which was difficult to tear.

Claims (2)

  Contains 35 to 80% by weight of crystalline sugar, 5 to 40% by weight of edible fat, 2.5 to 10% by weight of gelatin, and 0.2 to 0.7% by weight of glutinous rice-derived pregelatinized starch as solids A gummy candy-like confectionery having a tearable structure.   The gummy candy-like confectionery according to claim 1, which has a fibrous structure as a tearable structure.