JP2011188816A - Jelly confectionery including gummi candy in center thereof, and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide jelly confectionery including gummi candy in the center thereof allowing an eater to enjoy chewy palate feeling and elastic palate feeling at the same time, and including gummi candy in the center thereof: and to provide a method for producing the jelly confectionery. <P>SOLUTION: The jelly confectionery including gummi candy in the center thereof is such that a jelly confectionery body containing thickening polysaccharides consisting mainly of carrageenan alone or carrageenan and agar, and sugar comprising di- or mono-saccharide sugar or di- or mono-saccharide sugar alcohol, includes gummi candy containing gelatine crosslinked with transglutaminase, sugar, and oil and fat, as a center. <P>COPYRIGHT: (C)2011,JPO&INPIT

Description

  The present invention relates to a jelly confectionery whose center is a gummy candy and a method for producing the same.

  Gummy candy is a confectionery that has elasticity and allows you to enjoy its texture. In Japan, it became widely known in the 1980s when the “juice gummy” (trade name, Meiji Seika Co., Ltd.) and “Sigekix” (registered trademark, Taste Sugar Co., Ltd.) were released. Registered trademark, Kanro Co., Ltd.), “Sours Gummies” (trade name, Nobel Confectionery Co., Ltd.), “Cum Shigekix” (trade name, Yuha Taste Sugar Co., Ltd.) and so on. In recent years, the gummy candy market has expanded and has become very active. Along with this, consumer preferences have also diversified, and a new texture of gummy candy has been demanded.

  There is a lot of research into new textures in gummy candy. For example, a gummy candy in which a polysaccharide gel gelled with divalent metal ions as a heterogeneous gel is dispersed in a homogeneous gel using a gelling agent such as gelatin expresses a crunchy texture (See Patent Document 1), a candy-like confectionery containing a gelling agent, a saccharide, and a processed cereal food and / or an acid processed food has an unprecedented texture with unique viscoelasticity This is known (see Patent Document 2).

  In addition, a combination confectionery having a multilayer structure in which the center and the shell are composed of different components and a method for producing the same have been proposed. For example, gelatin, saccharides, acidulants, and jelly confectionery bodies that are manufactured using sweeteners as the raw material, if necessary. Liquids manufactured using at least peptides, sugars, acidulants, and if necessary, sweeteners as raw materials. In a method for producing a center-filled jelly confectionery containing a center (see Patent Document 3) and a center-filled gummy candy using a concentric nozzle, one of xanthan gum, locust bean gum, guar gum or a mixture thereof was added. A method for producing a centered gummy candy using a center syrup (see Patent Document 4), a liquid food and a center material concentrate having a water content of 10 to 30% mainly composed of a water-soluble polyvalent metal salt. Gelling agent for gelatinization, gelatin, and shell film containing 10% to 30% water Coated comprising gummy (Patent Document 5), and the like. However, the combination confectionery uses a liquid component with little or no gelling ability at its center, and there has never been a jelly confectionery containing a solid center with gelation ability.

JP 2008-67638 A JP 2002-281906 A JP-A-5-176683 Japanese Patent Publication No. 6-6034 JP-A-5-304906

  An object of this invention is to provide the jelly confectionery whose center is a gummy candy which can taste a firm texture and an elastic texture simultaneously, and its manufacturing method.

  As a result of extensive research, the present inventors have surprisingly found that transglutaminase is used at the center of a jelly confectionery body containing carrageenan alone or a thickening polysaccharide mainly composed of carrageenan and agar and a specific sugar. By using a gummi candy containing cross-linked gelatin, carbohydrates and fats and oils, it has been found that a firm texture and an elastic texture can be tasted at the same time. The present invention was completed as a gummy candy centered jelly confectionery having a texture.

That is, the gist of the present invention is as follows.
[1] A jelly confectionery body containing carrageenan alone or a thickening polysaccharide mainly composed of carrageenan and agar and a saccharide composed of a saccharide less than a disaccharide or a sugar alcohol less than a disaccharide, and crosslinked with transglutaminase. Centered jelly confectionery containing gummy candy, containing gummy candy containing gelatin, sugar and fats and oils as a center,
[2] The gummy candy-centered jelly confectionery according to the above [1], wherein the content of saccharides of trisaccharides or more in the jelly confectionery body is 15% by weight or less,
[3] The centered jelly confectionery of [1] or [2], wherein the ratio of the gummy candy in the centered jelly confectionery of the gummy candy is 3 to 60% by weight,
[4] The gummy candy centered jelly confectionery according to any one of [1] to [3], wherein the content of the thickening polysaccharide in the jelly confectionery body is 0.1 to 2% by weight,
[5] The gummi according to any one of [1] to [4], wherein the weight ratio of carrageenan to agar (carrageenan: agar) in the thickening polysaccharide used in the jelly confectionery body is 3: 7 to 10: 0. Jelly candy with candy center,
[6] A step of producing a jelly confectionery dough by mixing carrageenan alone or a thickening polysaccharide mainly composed of carrageenan and agar and a saccharide composed of a saccharide of a disaccharide or less or a sugar alcohol of a disaccharide or less,
After adding transglutaminase to the oil-in-water emulsion mixed with gelatin and oil and fat to cause a crosslinking reaction, or after mixing gelatin and oil and fat cross-linked with transglutaminase to make an oil-in-water emulsion, A step of producing a gummy candy dough by mixing a saccharide with the oil-in-water emulsion,
[1] to [1], wherein the obtained jelly confectionery dough and the gummy candy dough are discharged from a nozzle so that the jelly confectionery dough forms an outermost layer, filled in a mold, and dried. [5] A method for producing a jelly candy containing a center of the gummy candy according to any one of the above,
About.

  According to the present invention, it is possible to obtain a gummy candy-centered jelly confectionery having a novel texture, that is, a texture that is firm in eating and a texture that is elastic.

  The gummy candy centered jelly confectionery of the present invention is a jelly confectionery body comprising a carrageenan alone or a thickening polysaccharide mainly composed of carrageenan and agar and a saccharide composed of a saccharide less than a disaccharide or a sugar alcohol less than a disaccharide. And a gummy candy containing gelatin, saccharides and fats and oils cross-linked with transglutaminase as a center. By having such characteristics, a novel texture not found in conventional gummy candies is obtained in which a firm texture and an elastic texture are simultaneously felt in eating.

  The jelly confectionery body used in the present invention contains carrageenan alone or a thickening polysaccharide mainly composed of carrageenan and agar.

In the present invention, carrageenan is used as a main component of the thickening polysaccharide.
The carrageenan is a kind of gelling agent and is obtained from a raw material such as red algae such as Chondrus crispus, Eucheuma cottonii, and Eucheuma spinosum called Irish moss. It is a kind of polysaccharide called galactan, a polymer composed of galactose containing sulfate groups and anhydro groups.
The carrageenan is classified into three types such as kappa, iota and lambda, depending on the amount of anhydro group and sulfate group in the molecule. The more hydrophobic anhydro groups and the less hydrophilic sulfate groups have the property of increasing the gelling power.
Further, the carrageenan can change the texture, strength, etc. of the gelled product to a desired level by adding a metal salt such as potassium salt or calcium salt.
In the present invention, the carrageenan can be used regardless of the origin, type, and presence of salt. Among them, it is preferable to use iota type carrageenan and, if necessary, kappa type carrageenan in combination, since the elasticity of the jelly confectionery body is further increased.

  In the present invention, agar may be used in combination with the carrageenan as the thickening polysaccharide. Agar is a thermoreversible hydrocolloid that does not dissolve in cold water but dissolves in hot water to form a sticky liquid and forms a hard gel when cooled. This is because the molecules gradually gather by cooling and start to form a double helix structure. Next, these are substances that start to form a three-dimensional network structure and form a gel.

  As the agar used in the jelly confectionery main body, any baked confectionery, traditionally used in Japanese and Western confectionery may be used, for example, mainly red algae, macaque that belongs to the genus Tengusa, pebbles, hiragusa, etc. Examples thereof include agar obtained by extraction from the genus Ogonori, Igis, and Kaureate, and agar obtained by further treating the agar extracted from these natural products to modify the physical properties. Examples of agar with modified physical properties include low-strength agar with a shortened sugar chain and easily meltable agar with a reduced melting temperature.

  Moreover, as said agar, all can be used as long as it was manufactured through processes, such as extraction, filtration, coagulation | solidification, and drying, irrespective of the chemical constitution and average molecular weight. For example, agarose in which β-D-galactopyranose bonded at the 1,3-position and 3,4-anhydro-α-L-galactopyranose bonded at the 1,4-position are connected in a straight chain and ionic gelation A complex substance composed of agaropectin with no ability is mentioned.

  In the present invention, the texture of the jelly confectionery body can be adjusted by changing the amount of carrageenan or the weight ratio of agar to carrageenan. For example, by increasing the ratio of carrageenan, the elasticity of the jelly confectionery body can be increased, and by increasing the ratio of agar, the viscosity of the jelly confectionery body can be increased, resulting in a firm texture. Played.

When carrageenan and agar are used in combination, the ratio of carrageenan to agar in the thickening polysaccharide is the weight ratio (carrageenan: agar), and the elasticity and viscosity of the resulting jelly confectionery body is good. Is preferably from 3: 7 to 10: 0, and more preferably from 4: 6 to 8: 2.
In addition, in this specification, content of the jelly confectionery main body, gummy candy, and the component which comprises these shows the quantity of dry solid content conversion.

  The total content of carrageenan and agar contained in the thickening polysaccharide used in the jelly confectionery body may be 70% by weight or more, and preferably 90% by weight or more.

  In addition to the carrageenan and agar, the jelly confectionery body includes other thickening polysaccharides such as pectin, guar gum, locust bean gum, gum arabic, tamarind seed gum, tara gum, gellan gum, xanthan gum and the like. You may contain in the grade which does not affect the food texture of a confectionery main body.

  The total content of the thickening polysaccharide in the jelly confectionery body is preferably 0.1 to 2% by weight, more preferably 0.1 to 1% by weight. If the total content of the thickening polysaccharide is less than 0.1% by weight, there is a tendency that sufficient gelation cannot be achieved. If the total content exceeds 2% by weight, the viscosity becomes too high. There is a tendency that certain gummy candy cannot be easily filled.

  The saccharide used in the jelly confectionery main body contains a disaccharide or less sugar or a disaccharide or less sugar alcohol. Examples of the saccharide include glucose, sucrose, fructose, maltose, lactose, trehalose, sorbitol, erythritol, xylitol, maltitol, lactitol, and palatinit. When using sugars higher than trisaccharides, such as raffinose, oligosaccharides, polydextrose, starch, dextrin, or starch syrups containing sugars higher than trisaccharides, the viscosity becomes too high or gelation occurs rapidly. The dough of the jelly confectionery body cannot be easily discharged from the nozzle, and the workability tends to be deteriorated. On the other hand, in the present invention, since the sugar of the disaccharide or less or the sugar alcohol of the disaccharide or less is contained as the saccharide, the viscosity of the dough is appropriate and gelation also occurs relatively gently. It becomes easy to discharge from the nozzle, and it becomes easy to insert the gummy candy into the center portion of the jelly confectionery body, which improves the workability.

  The sugar is the main component of the jelly confectionery body. Therefore, you may comprise the solid content of the said jelly confectionery main body with the said saccharide | sugar and the said thickening polysaccharide. Moreover, when the said jelly confectionery main body contains components other than saccharide | sugar and a thickening polysaccharide, content of the said saccharide | sugar should just be 80 weight% or more. In the present invention, the jelly confectionery body substantially does not contain a saccharide more than the trisaccharide as described above, or even if it contains a saccharide, the content is 15% by weight or less.

  Moreover, the said jelly confectionery main body may contain a sour agent, a sweetener, and a fragrance | flavor in the range which does not affect a food texture.

  In the center-containing jelly confectionery of the present invention, a gummy candy containing gelatin, sugars and fats and cross-linked with transglutaminase is used as the center.

As the gelatin, it is common to use those extracted from the skin, bones, etc. of cattle, pigs, chickens, fish and 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 gelatin can be used without any particular limitation on the production method and origin.
The content of gelatin in the gummy candy is preferably 8 to 27% by weight, preferably 12 to 20% by weight, based on the total weight of the gummy candy, from the viewpoint that the centered jelly confectionery has an elastic texture. Is more preferable, and 14 to 16 weight% is further more preferable.

  In the present invention, the gelatin obtained by crosslinking with transglutaminase is used. Transglutaminase is an enzyme that catalyzes an acyl transfer reaction of a γ-carboxyamide group of a glutamine residue in a peptide chain. In this transglutaminase, when an ε-amino group of a lysine residue in a protein acts as an acyl acceptor, an ε- (γ-Glu) -Lys crosslink is formed in and between the molecules. In addition, when water functions as an acyl acceptor, it is an enzyme that advances a reaction in which a glutamine residue is deamidated to become a glutamic acid residue.

  In the present invention, the type of transglutaminase is not limited to the origin or production method, and any of those derived from microorganisms, those derived from organisms, or those produced by genetic recombination methods can be used. However, in practice, in order to always require a stable supply for use in foods, “Activa TG-K” (trade name, Ajinomoto Co., Inc.), which is generally marketed in the form of microorganisms, particularly in the form of enzyme preparations, is required. ) Etc. should be used. The addition method may be a powder or may be used in the form of a liquid, for example, an aqueous solution of transglutaminase.

  In the present invention, for example, when the above-mentioned transglutaminase powder (“Activa TG-K”) is used, the amount used is 0.05 to 3 wt.% With respect to the gelatin content from the viewpoint of efficient crosslinking treatment. % Is preferably mixed, more preferably 0.1 to 1% by weight. Moreover, it is preferable to adjust the usage-amount with respect to gelatin from the viewpoint of performing a crosslinking process efficiently in the range of 0.1-1000 U / g, Preferably it is 1-500 U / g.

  What is necessary is just to set conditions, such as temperature and pH at the time of performing the crosslinking process with the said transglutaminase of the said gelatin, in the suitable range of a transglutaminase. In the present invention, if gelatin and transglutaminase are mixed for a predetermined time and subjected to crosslinking treatment, they can be used as crosslinked gelatin.

  The sugar used in the gummy candy is not particularly limited, and sugars such as glucose, sucrose, fructose, maltose, lactose, trehalose, dextrin, and various starches can be used for xylitol, maltitol, sorbitol, erythritol, lactitol, reduced starch syrup. A reducing sugar such as The content of the sugar is 48 to 90% by weight based on the total weight of the gummy candy from the viewpoint that the gummy candy has an elastic texture, does not readily dissolve in the mouth, and improves its flavor. If so. Preferably it is 53 to 80 weight%.

  The fats and oils used for the gummy candy are not particularly limited, and animal fats and oils such as lard, beef tallow, rosin and milk fat, vegetable oils such as palm oil, rapeseed oil, lecithin, palm oil, corn oil, cocoa butter, Refined processed oils and fats of these animal oils or vegetable oils, shortening, margarine and fat spread can also be used, but vegetable oils and fats are preferred from the viewpoint of flavor. The fat content may be 1 to 5% by weight with respect to the total weight of the gummy candy from the viewpoint of softening the texture of the gummy candy, maintaining elasticity, and improving the flavor, preferably 2 -4% by weight, more preferably 2.5-3.5% by weight.

  The gummy candy may contain an emulsifier, an emulsifying stabilizer, a thickener, and a sour agent, sweetener, and flavor as long as they do not affect the texture.

The ratio of the gummy candy in the centered jelly confectionery of the gummy candy of the present invention is preferably 3 to 60% by weight, and more preferably 20 to 30% by weight.
When the jelly confectionery containing gummy candy in the center at the above-mentioned ratio is chewed in the mouth, the texture that is mainly derived from the jelly confectionery and the elastic texture mainly derived from the gummy candy are simultaneously provided. And it can feel favorable.

  The center of the gummy candy in the gummy candy of the present invention is only required to be covered with the main body of the jelly candy, and the arrangement and shape of the gummy candy serving as the center are not particularly limited.

The method for producing the center-filled jelly confectionery of the present invention having the above-described configuration,
A process for producing a jelly confectionery dough by mixing carrageenan alone or a thickening polysaccharide mainly composed of carrageenan and agar, and a saccharide composed of a saccharide of a disaccharide or less or a sugar alcohol of a disaccharide or less,
After adding transglutaminase to the oil-in-water emulsion (O / W type) emulsion mixed with gelatin and oil and fat to cause a crosslinking reaction, or after mixing the gelatin and oil and fat cross-linked with transglutaminase, the oil-in-water type A step of producing a gummy candy dough by mixing a saccharide with the oil-in-water emulsion after producing the emulsion;
A step of discharging the obtained jelly confectionery dough and the gummy candy dough from the nozzle so that the jelly confectionery dough forms the outermost layer, filling the mold, and drying;
It is characterized by including.

  As a method for producing a jelly confectionery dough, for example, carrageenan alone or a thickening polysaccharide mainly composed of carrageenan and agar, and at least one selected from sugars less than disaccharides or sugar alcohols less than disaccharides. The dough for the jelly confectionery body is added to the jelly confectionery base mixed with the saccharides that are heated and dissolved to the extent that it does not affect the texture, as necessary, and mixed with sour, flavoring, coloring, etc. Can be obtained. It is preferable to add water to this dough to adjust the viscosity and solid content, or to keep the temperature at 80 to 100 ° C., since an appropriate viscosity can be maintained and discharge from the nozzle can be suitably performed.

Moreover, as a manufacturing method of the gummy candy dough for centers, for example, fats and oils are added to a gelatin solution, and stirring and mixing are performed. As the stirring device, those usually used in the production of food can be used. In this case, stirring is performed so as to form an O / W emulsion. As a result, the inner layer of fat and oil can be wrapped with the outer layer of gelatin, which facilitates the reaction between the next added transglutaminase and gelatin. In order to form an O / W type emulsion, an emulsifier is not necessarily used, but an emulsifier for an O / W type emulsion used in the production of foods such as sorbitan fatty acid ester, sucrose fatty acid ester and lecithin is used. Also good. In addition, food additives such as emulsion stabilizers and thickeners can also be used. However, fats and oils are not restricted to the said process, For example, after adding transglutaminase to gelatin solution and making it react, fats and oils can be added and it can also obtain by making O / W type | mold emulsion.
Next, transglutaminase is added to the O / W type emulsion to cause gelatin cross-linking reaction with transglutaminase at 30 to 60 ° C. for 10 minutes to 2 hours, for example, and then the transglutaminase is inactivated. To inactivate transglutaminase, the obtained reaction product may be heated to 85 ° C. or higher. Next, a gummy candy dough for the center can be obtained by mixing a sugar with the reaction product, and adding and mixing acidulant, flavor, colorant, etc. to an extent that does not affect the texture as necessary. it can.

  The nozzle used for discharging the jelly candy dough and the gummy candy dough only needs to have a configuration capable of discharging both dough simultaneously so that the jelly candy dough is included in the jelly candy dough. For example, a double nozzle disposed in a substantially concentric circle such as a double depositor can be used. In the nozzle, the outermost layer is a jelly candy dough, and the dough is discharged from each nozzle so that the gummy candy dough is included therein. Further, even when multiple nozzles of three or more layers are used, the outermost layer may be discharged so as to be a jelly confectionery dough as in the case of the double nozzles.

  The molding die is not particularly limited, and examples thereof include a cornstarch base and a recess provided on the upper surface by die pressing. Examples of the mold raw material include starch and the like, but there is no particular limitation as long as it is used for manufacturing candy.

  The drying conditions of the dough filled in the mold are not particularly limited, but are dried at a temperature of about 20 to 50 ° C., for example. It is preferable to adjust the drying so that the moisture value in the total weight of the centered jelly confectionery of the gummy candy is 15 to 20% by weight. The moisture value may be measured by a vacuum drying method. After drying, it is demolded and, if desired, de-powder and oiling can be performed to obtain the gummy candy of the present invention.

  The gummy candy centered jelly confectionery of the present invention obtained as described above can be made into various shapes like a general gummy candy since it is filled in a mold for production. In addition, the centered jelly confectionery of the present invention may be combined with other materials such as other confectionery such as candy, gummy candy, baked confectionery, and gum.

  EXAMPLES Next, although an Example demonstrates this invention in detail, this invention is not restrict | limited at all by these Examples.

Example 1
<Preparation of jelly confectionery dough>
A jelly confectionery dough was prepared at the blending ratio shown in Table 1. Specifically, 150.0 g of sugar, 350.0 g of sorbitol, 6.0 g of iota carrageenan (manufactured by Taiyo Kagaku Co., Ltd.), and 2.5 g of powdered agar (manufactured by Ina Foods Co., Ltd.) are uniformly mixed so as not to form a mixing group. did. This mixture was heated and dissolved until it reached 90 ° C. To this heat-dissolved mixture, 7.0 g of adipic acid, 3.5 g of trisodium citrate and an appropriate amount of orange fragrance were added, and after stirring and mixing uniformly, water was added to adjust the solid content to 70%. The obtained dough was kept warm at 90 ° C.

<Preparation of gummy candy dough>
Gelatin solution was obtained by putting 22.0 g of gelatin in 32.0 g of water and allowing it to swell and then dissolving by heating. Next, the gelatin solution was stirred and mixed while adding 3.5 g of shortening dissolved in advance by heating and 0.35 g of an emulsifier (Daiichi Kogyo Seiyaku) little by little to obtain an O / W emulsion. To this O / W emulsion, 0.2 g of transglutaminase (Activa TG-K (Ajinomoto Co., Inc.) 78 to 126 U / g) was added and held at 50 to 60 ° C. for 30 minutes to carry out a crosslinking reaction. After holding for 10 minutes, the transglutaminase was inactivated by heating to 85 ° C. or higher. Next, 30.0 g of sugar, 40.0 g of starch syrup, 20.0 g of sorbitol, 4.0 g of citric acid, 2.0 g of 7-fold concentrated orange juice, an appropriate amount of orange fragrance were added, and after stirring and mixing uniformly, Water was added to adjust to 75%, and the resulting dough was kept warm at 70 ° C.

<Manufacture of gummy candy centered jelly confectionery>
The gummy candy dough and the jelly candy dough that have been kept warm as described above are discharged at a weight ratio of 15:85 using concentric nozzles (inner nozzle diameter 3.3 mm, outer nozzle diameter 9 mm), Filled in the mold, a gummy candy centered jelly confectionery (hereinafter, centered jelly confectionery) was obtained. The workability at the time of manufacture was good, and the gummy candy was particularly well filled. The position of the gummy candy dough at the center was stable near the center of the jelly dough. Then, it heat-dried at 40 degreeC for about 48 hours so that the moisture value in the whole weight of jelly confectionery with a center might be 18.0 weight%. Then, after cooling to room temperature, de-powdering and oiling were performed to obtain a centered jelly confectionery. The center-containing jelly confectionery obtained in this way has a good appearance, and when chewed in the mouth, the jelly confectionery body part has a mochi-mochi feeling and a firm texture, and the center gummy candy part has elasticity. It has a chewy texture, and I was able to enjoy the change in texture.

(Example 2)
A centered jelly confectionery was produced in the same manner as in Example 1 except that the jelly confectionery dough was produced at the blending ratio shown in Table 1. As in Example 1, the workability was good and the change in texture could be enjoyed.

(Example 3)
A centered jelly confectionery was produced in the same manner as in Example 1 except that the jelly confectionery dough was produced at the blending ratio shown in Table 1. Workability was good and I was able to enjoy the change in texture.

Example 4
A centered jelly confectionery was produced in the same manner as in Example 1 except that the jelly confectionery dough was produced at the blending ratio shown in Table 1. Workability was good and I was able to enjoy the change in texture.

(Example 5)
A centered jelly confectionery was produced in the same manner as in Example 1 except that the jelly confectionery dough was produced at the blending ratio shown in Table 1. Workability was good and I was able to enjoy the change in texture.

(Example 6)
A centered jelly confectionery was produced in the same manner as in Example 1 except that the jelly confectionery dough was produced at the blending ratio shown in Table 1. Workability was good and I was able to enjoy the change in texture.

(Example 7)
A centered jelly confectionery was produced in the same manner as in Example 1 except that the jelly confectionery dough was produced at the blending ratio shown in Table 1. Workability was good and I was able to enjoy the change in texture.

(Comparative Example 1)
The preparation of the centered jelly confectionery was attempted in the same manner as in Example 1 except that the jelly confectionery dough was prepared at the blending ratio shown in Table 1. However, because an enzyme starch syrup containing a saccharide of trisaccharide or higher was used for the saccharide of the jelly confectionery body, the workability was poor and the center gummy candy dough could not be filled.

(Comparative Example 2)
The preparation of the centered jelly confectionery was attempted in the same manner as in Example 1 except that the jelly confectionery dough was prepared at the blending ratio shown in Table 1. However, since raffinose, which is a trisaccharide, was used as the saccharide of the jelly confectionery body, the workability was poor and the center gummy candy dough could not be filled.

(Comparative Example 3)
The preparation of the centered jelly confectionery was attempted in the same manner as in Example 1 except that the jelly confectionery dough was prepared at the blending ratio shown in Table 1. However, since oligosaccharides containing saccharides higher than trisaccharide were used for the saccharide of the jelly confectionery body, the workability was poor and the gummy candy dough could not be filled in the center.

(Comparative Example 4)
The preparation of the centered jelly confectionery was attempted in the same manner as in Example 1 except that the jelly confectionery dough was prepared at the blending ratio shown in Table 1. However, due to the use of enzyme starch syrup containing saccharides higher than trisaccharide and raffinose, which is a trisaccharide, as the saccharide of the jelly confectionery body, the workability was poor and the gummy candy dough could not be filled in the center.

(Example 8)
A centered jelly confectionery was prepared in the same manner as in Example 1 except that the weight ratio of iota carrageenan and agar in the thickening polysaccharide of the jelly confectionery dough was changed as shown in Table 2.
The weight ratio of carrageenan to agar was 10: 0, and the content of thickening polysaccharide in the jelly confectionery body was 1.6% by weight. Workability was good and I was able to enjoy the change in texture.

Example 9
A centered jelly confectionery was prepared in the same manner as in Example 1 except that the weight ratio of carrageenan and agar in the thickening polysaccharide of the jelly confectionery dough was changed as shown in Table 2. The weight ratio of carrageenan to agar was 10: 0, and the content of thickening polysaccharide in the jelly confectionery body was 0.1% by weight. Workability was good and I was able to enjoy the change in texture.

(Example 10)
A centered jelly confectionery was prepared in the same manner as in Example 1 except that the weight ratio of carrageenan and agar in the thickening polysaccharide of the jelly confectionery dough was changed as shown in Table 2. The weight ratio of carrageenan to agar was 3: 7, and the content of thickening polysaccharide in the jelly confectionery body was 1.7% by weight. Workability was good and I was able to enjoy the change in texture.

(Reference Example 5)
A centered jelly confectionery was prepared in the same manner as in Example 1 except that the weight ratio of carrageenan and agar in the thickening polysaccharide of the jelly confectionery dough was changed as shown in Table 2. The weight ratio of carrageenan to agar was 10: 0, and the content of thickening polysaccharide in the jelly confectionery body was 2.1% by weight. Workability was poor and center filling could not be performed.

(Reference Example 6)
A centered jelly confectionery was prepared in the same manner as in Example 1 except that the weight ratio of carrageenan and agar in the thickening polysaccharide of the jelly confectionery dough was changed at the blending ratio shown in Table 2. The weight ratio of carrageenan to agar was 10: 0, and the content of thickening polysaccharide in the jelly confectionery body was 0.08% by weight. Although workability was good, there was no texture of the jelly confectionery body and I could not enjoy the change in texture.

(Reference Example 7)
A centered jelly confectionery was prepared in the same manner as in Example 1 except that the weight ratio of carrageenan and agar in the thickening polysaccharide of the jelly confectionery dough was changed at the blending ratio shown in Table 2. The weight ratio of carrageenan to agar was 2: 8, and the content of thickening polysaccharide in the jelly confectionery body was 1.6% by weight. Workability was good, but the texture of the jelly confectionery body became too brittle and I could not enjoy the change in texture.

  After eating the following filling workability evaluation criteria of Examples 1 to 10, Comparative Examples 1 to 4 and Reference Examples 5 to 7 and the obtained centered jelly confectionery, the change in texture according to the following sensory evaluation criteria by 10 panelists Evaluated. The results are shown in Tables 1 and 2.

<Filling workability evaluation criteria>
A: The center can be filled, and there is no tailing or center leakage.
○: Center filling is possible, but tailing and center leakage sometimes occur.
Δ: Center filling is possible, but tailing and center leakage often occur.
X: Filling into the center is impossible.

<Sensory evaluation criteria>
◎: The texture of the jelly confectionery body is good, and the texture with the center is also good.
○: The texture of the jelly confectionery body is normal, and the texture with the center is good. △: The texture of the jelly confectionery body is normal, and the texture with the center is also normal.
X: The texture of the jelly confectionery body is not good, and the change in texture with the center is not good.

In the table, the most frequent evaluation among the 10 evaluations is shown.

From the results of Tables 1 and 2, the centered jelly confectionery of Examples 1 to 7 had a firm texture and an elastic texture, and were able to taste two types of texture at the same time. On the other hand, when a saccharide of a jelly confectionery body is mixed with a saccharide of trisaccharide or higher (Comparative Examples 1 to 4), the workability is poor and it is difficult to fill the center with gummy candy. I couldn't.
In addition, the centered jelly confectionery of Examples 8 to 10 in which the content of the thickening polysaccharide in the jelly confectionery and the blending ratio of carrageenan and agar in the thickening saccharide were changed, had a firm texture and elasticity. It had a certain texture. On the other hand, the centered jelly confectionery (Reference Example 5) containing more than 2.0% by weight of the polysaccharide thickener content in the jelly confectionery could be filled into the center. 9 and 10, the workability itself was difficult, and although the texture of the jelly confectionery body and the texture between the jelly confectionery body and the center were changed, they became weaker. The centered jelly confectionery in which the content of the thickening polysaccharide in the jelly confectionery is less than 0.1% by weight (Reference Example 6) has good workability when the jelly confectionery body is discharged from the nozzle. Compared to 1, 8, 9, and 10, the texture of the jelly confectionery body and the texture of the jelly confectionery body and the center were weak, but weakened. The jelly confectionery in the center (Reference Example 7) in which the ratio of carrageenan to agar in the thickening polysaccharide of the jelly confectionery is 2: 8 is also similar to that of Examples 1, 8, 9, and 10 in the jelly confectionery body. Although the texture and texture of the jelly confectionery main body and the center were there, it became weaker.

Claims (6)

  Gelatin cross-linked with transglutaminase on a jelly confectionery body containing carrageenan alone or a thickening polysaccharide mainly composed of carrageenan and agar, and a saccharide composed of a saccharide less than disaccharide or a sugar alcohol less than disaccharide And a gummy candy-centered jelly confectionery containing a gummy candy containing sugar and fats and oils as a center.   2. The gummy candy centered jelly confectionery according to claim 1, wherein the saccharide content of the trisaccharide or higher in the jelly confectionery body is 15% by weight or less.   The gummy candy centered jelly confectionery according to claim 1 or 2, wherein a proportion of the gummy candy in the gummy candy centered jelly confectionery is 3 to 60% by weight.   Content of the polysaccharide thickener in the said jelly confectionery main body is 0.1 to 2 weight%, The centered jelly confectionery of the gummy candy in any one of Claims 1-3.   The center ratio jelly confectionery according to any one of claims 1 to 4, wherein the weight ratio of carrageenan to agar (carrageenan: agar) in the thickening polysaccharide used in the jelly confectionery body is 3: 7 to 10: 0. . A process for producing a jelly confectionery dough by mixing carrageenan alone or a thickening polysaccharide mainly composed of carrageenan and agar, and a saccharide composed of a saccharide of a disaccharide or less or a sugar alcohol of a disaccharide or less,
After adding transglutaminase to the oil-in-water emulsion mixed with gelatin and oil and fat to cause a crosslinking reaction, or after mixing gelatin and oil and fat cross-linked with transglutaminase to make an oil-in-water emulsion, A step of producing a gummy candy dough by mixing a saccharide with the oil-in-water emulsion,
The obtained jelly confectionery dough and the gummy candy dough are ejected from a nozzle so that the jelly confectionery dough forms an outermost layer, filled into a mold, and dried. The manufacturing method of the centered jelly confectionery of the gummy candy in any one.