JP2011177036A - Gummy candy - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide well-flavored gummy candy in which the collagen-originated odd smell (collagen smell) and/or flavor are/is masked. <P>SOLUTION: The gummy candy contains 0.5-7 wt.% of date juice relative to the whole weight of the gummy candy, and is suppressed in the collagen smell. The date juice may be enzymatically decomposed with amylase. <P>COPYRIGHT: (C)2011,JPO&INPIT

Description

  The present invention relates to a gummy candy, and more particularly to a gummy candy with a collagen odor and an unpleasant taste masked.

  Gummy candy is usually boiled with sugar and starch syrup and mixed with a gelatin solution. If necessary, fruit juice, acidulant, fragrance, etc. are added to make a gummy syrup. After filling, forming and solidifying, it is made by drying at room temperature. The gelatin used in this gummy candy is made from collagen present in animal tissues, so it has a unique animal odor, raw odor and unpleasant taste called collagen odor. Is significantly impaired. There are many opinions from consumers that they do not eat gummy candy itself because they are not good at collagen odor etc., and how much such collagen odor can be masked is very important for the future development of gummy candy. It is a difficult issue.

  So far, in the field of food and beverages, several proposals have been made regarding methods for masking collagen odor or improving unpleasant taste. For example, a method of containing sucralose as a sweetener in a collagen-containing food ( Patent Document 1), a method of containing ethyl octanoate in a food or drink containing at least one selected from collagen, collagen peptide and gelatin (Patent Document 2), a method of containing chlorogenic acid with respect to casein or collagen ( Patent Document 3), method of containing ginger extract in collagen and / or collagen peptide (Patent Document 4), method of containing indigestible dextrin with respect to fish-derived collagen peptide (Patent Document 5), barley young leaf in collagen Examples include a method containing powder (Patent Document 6).

  The present applicant has also proposed a gummy candy (patent document 7) that suppresses a collagen odor characterized by containing at least one selected from the group consisting of yeast extract and plant-derived catechin, tannin and citron polyphenol. .

  The collagen odor or unpleasant taste masking method as described above is a method of adding a sweetener or the like as a component capable of masking collagen odor or unpleasant taste to a food or drink containing collagen, collagen peptide or gelatin, and adjusts the balance of taste. However, sweeteners have a unique sweetness that will remain in the throat, and other ingredients may affect the taste of food and drink. There is a demand for new components having a masking effect such as collagen odor.

JP 2000-152757 A JP 2006-197856 A Japanese Patent No. 3830137 JP 2007-185109 A JP 2006-180812 A JP 2009-291128 A JP 2009-171862 A

  In view of the above circumstances, an object of the present invention is to provide a gummy candy having a good flavor in which an unpleasant odor derived from collagen (collagen odor) and an unpleasant taste are masked.

  As a result of intensive studies to achieve the above-mentioned object, the present inventors have found that date juice has an action of masking the unique odor and flavor of gelatin and has a strong action, leading to the completion of the present invention. It was.

That is, the gist of the present invention is as follows.
(1) A gummy candy with reduced collagen odor, characterized by containing 0.5 to 7% by weight of date juice based on the total weight of the gummy candy,
(2) The gummy candy according to (1), wherein the date juice is enzymatically decomposed with amylase.

  According to the present invention, by using a predetermined amount of date juice, it is possible to remarkably mask the collagen odor derived from gelatin and its unpleasant taste and improve the flavor of gummy candy.

  Moreover, since the gummy candy obtained in this way can give various flavors later, it becomes possible to provide a gummy candy having a variety of flavors.

  In particular, when using date juice that has been enzymatically decomposed with amylase, not only the masking effect described above, but also the flavor, acidity, or the like that is imparted simultaneously or later due to the sweetness, taste, etc. of the enzymatically decomposed dates juice itself. It becomes easier to feel the flavor of the ingredients and the like, and a gummy candy having a good flavor can be provided.

  The present invention is described in detail below.

  As the date juice used in the present invention, puree or straight fruit juice made from date fruits, or a concentrated product thereof can be used. Moreover, the date juice obtained by enzymatic degradation with amylase can be used. Enzymatically decomposed dates juice is preferred because it has a stronger sweetness and taste than non-enzymatic decomposed dates juice and can have a better influence on the flavor of gummy candy. There is no particular limitation on the type of amylase. Further, the enzymatically decomposed date juice may be obtained by adding amylase to the date fruit, causing the enzyme reaction at an appropriate temperature for a desired time, and then inactivating the enzyme by heating or the like.

  The date juice content is 0.5 to 7% by weight in the gummy candy of the present invention. If the content is less than 0.5% by weight, the masking effect of collagen odor and unpleasant taste is not sufficient, and if it exceeds 7% by weight, the flavor derived from dates juice becomes strong, so the flavor of gummy candy itself There is a tendency to affect. As said content, the range of 0.5-4 weight% is preferable from a viewpoint which can mask a collagen odor and unpleasant taste in good balance.

  The gummy candy of the present invention is a candy base obtained by adding date juice to gummy syrup obtained by mixing saccharides and gelatin solution, and adding other fruit juice, acidulant, flavor, etc. as necessary. It is made through the steps of molding, solidifying and drying.

  Examples of the saccharide include monosaccharides such as glucose and fructose, disaccharides such as sucrose and lactose, oligosaccharides such as raffinose and stachyose, those in which glucose is bound at reducing ends, such as trehalose, sugar alcohol (multi Tol, lactitol, sorbitol, mannitol, xylitol, erythritol, reduced starch hydrolyzate, reduced xylooligosaccharide, palatinit, reduced branched oligosaccharide, etc.), tagatose and the like. Among these saccharides, one type or two or more types can be used in combination. A mixed sugar such as chickenpox can also be used. The amount of the saccharide is preferably 80 to 96.5% by weight, more preferably 80 to 90% by weight in the candy base.

The gelatin is generally extracted from cow skin, pig, chicken, fish skin, bone or the like, but the present invention is not limited to these. In addition, the texture changes depending on the method of treatment such as acid treatment and alkali treatment. In the present invention, various types of gelatin having different treatments can be used.
The blending amount of the gelatin is preferably 3 to 19.5% by weight, more preferably 7 to 15% by weight in the candy base.

  In addition to the saccharide and gelatin as described above, the following optional components can be added to the candy base as required.

  For example, a gelling agent other than gelatin can be used. Examples of such gelling agents include agar, fur celeran, carrageenan, guar gum, locust bean gum, tamarind seed gum, tara gum, pectin, gum arabic, tragacanth gum, starch, xanthan gum, curdlan, gellan gum, soybean polysaccharide, alginic acid Etc.

  In addition, acidulants, fruit juices, fragrances, colorants, dietary fibers, vitamins, minerals, amino acids and other functional materials, oils and fats, emulsifiers, dairy products, high-intensity sweeteners (aspartame, glycyrrhizin, saccharin, stevioside, Rebaudio, alitame, trichlorosucrose, thaumatin, acesulfame potassium, sucralose, etc.).

  The said arbitrary component should just be used in the range which does not inhibit the masking effect of dates juice.

In the present invention, the above-mentioned components are mixed to prepare a candy base. What is necessary is just to manufacture this candy base according to the manufacturing method of a well-known gummy candy. For example, gelatin that has been dissolved and swollen in water is dissolved at around 60 ° C., and separately from this, a sugar solution in which saccharides are dissolved is prepared, and this sugar solution and the gelatin solution previously dissolved It can be made a candy base by mixing dates juice and, if necessary, further mixing the optional components.
In addition, what is necessary is just to mix the said arbitrary components in an appropriate step among said process according to the kind.

  The gummy candy of the present invention can be obtained by molding the candy base obtained as described above with a corn starch mold or the like so as to have a desired shape by known means. For example, the gummy candy of the present invention can be obtained by filling the candy base into a desired mold, drying and removing the mold.

  Further, the obtained gummy candy may be dried to a desired moisture value, subjected to sugar coating treatment, or post-treatment such as de-powder or oiling. The moisture value may be in the range of 8 to 20%. The moisture value can be measured by a vacuum drying method.

  The gummy candy of this invention can be manufactured as mentioned above. In addition, said manufacturing method is an example and does not limit the manufacturing method of the gummy candy of this invention.

  EXAMPLES Next, although an Example demonstrates this invention in detail, this invention is not restrict | limited at all by these Examples. In addition, the number in an Example means a weight part and "%" means weight%.

(Examples 1, 2, 3 and Comparative Example 1)
Gummy candy bases were prepared at the blending ratios shown in Table 1. Specifically, a syrup is prepared by mixing and heating sugar, starch syrup and water, and a gelatin solution prepared separately and kept at about 60 ° C. is added, and then citric acid and flavoring are added. In addition, the gummy syrup was obtained by mixing. Filled with candy base mold (2cm diameter hemispherical mold) with candy base solution added to and mixed with dates juice so that the final weight of gummy candy is as shown in Table 2. And dried at 40 ° C. for 48 hours. Then, it was taken out from the corn starch mold, and a round gummy candy having a moisture value of 17% was obtained.

(Examples 4, 5, 6 and Comparative Example 2)
The enzyme treatment of dates juice was performed as follows. An enzyme solution consisting of 6 ml of 1M citrate buffer (pH 5.0) and 0.09 g of amylase “Uniase L” (trade name, manufactured by Yakult Pharmaceutical Co., Ltd.) is added to 300 g of date juice, and the enzyme is incubated at 50 ° C. for 12 hours. After making it react, it processed at 85 degreeC for 15 minute (s), the enzyme was deactivated, and the enzyme treatment date juice was obtained. This enzyme-treated date juice had a sweetness compared to untreated dates juice.
Next, the gummy syrup is prepared by the same blending method as in Example 1, and the enzyme-treated date juice is added to the final gummy candy total weight so as to have the amount shown in Table 3 and mixed to prepare. The candy base solution was filled in a corn starch mold (hemispherical mold having a diameter of 2 cm) and dried at 40 ° C. for 48 hours. Then, it was taken out from the corn starch mold, and a round gummy candy having a moisture value of 17% was obtained.

Masking evaluation of collagen odor and unpleasant taste of gummy candy obtained in Examples 1 to 6 and Comparative Examples 1 to 2 was evaluated by the following sensory evaluation criteria by 15 panelists who ate this gummy candy. The results are shown in Tables 2 and 3.
<Sensory evaluation criteria>
Evaluation criteria score regarding collagen odor: Contents A: Collagen odor is hardly felt.
B: Collagen odor is slightly felt.
C: Collagen odor is felt.
D: A collagen odor is considerably felt.
E: A collagen odor and other unpleasant odors are considerably felt.
Evaluation criteria score for flavor of gummy candy: Contents A: There is a feeling of fruit juice, no unpleasant taste is felt, and it is a good flavor.
B: Although the fruit juice feeling is weak, there is no unpleasant taste and it can be eaten normally.
C: There is no fruit juice feeling and it is unpleasant.

In addition, what was "A" or "B" for both the evaluation regarding the collagen odor and the evaluation for the flavor of the gummy candy was regarded as an acceptable product. Moreover, the result in a table | surface shows the result which the panelist evaluated most.

  From the results of Tables 2 and 3, as in Examples 1 to 6, if the date juice or enzyme-treated date juice is added to the gummy candy in the range of 0.5% to 7%, the masking effect of the collagen odor is remarkable. As it appears, it can be seen that the flavor of gummy candy is also improved. In particular, in Examples 4 and 6, the evaluation of the flavor of gummy candy at the content of enzyme-treated dates fruit juice of 0.5% and 7% is “A”, and the untreated as in Examples 1 and 3 Compared with the case where dates fruit juice is used, the evaluation is further improved, and it can be seen that the flavor imparted by the flavor and acidulant added at the same time is more easily felt.

  When the content of dates juice in the gummy candy was adjusted to 9%, the collagen odor evaluation was “C” and the gummy candy flavor evaluation was “C”.

  By adding dates fruit juice to gummy candy as in the present invention, it has become possible to develop a gummy candy excellent in aroma and flavor by reducing the collagen odor characteristic of gelatin and the unpleasant taste derived from gelatin. According to the present invention, it is possible to provide a gummy candy that is delicious even for people who dislike collagen odor and unpleasant taste.

Claims (2)

  A gummy candy with reduced collagen odor, characterized in that it contains 0.5-7% by weight of date juice based on the total weight of the gummy candy.   The gummy candy according to claim 1, wherein the date juice is enzymatically decomposed by amylase.