JP2012039965A - Hard gummi candy and method of manufacturing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a hard gummi candy that reduces the rate of clinging to teeth while maintaining a high chewing property compared to existing gummi candies, and a method of manufacturing the same.SOLUTION: The hard gummi candy comprises: a candy base comprising three kinds of components, i.e., 30-50 wt.% starch syrup with a DE value of 20 to 35 as a solid component, 20-40 wt.% starch syrup with a DE value of higher than 70 as a solid component, and 20-50 wt.% sugar which are blended together; gelatine with a Bloom value of 220 or higher; and an alginate ester wherein the viscosity of a 1-wt.% aqueous solution is 150 mPa s or higher at 20°C. The hard gummi candy has a moisture value of 13-17 wt.%.

Description

  The present invention relates to a hard gummy candy and a method for producing the same.

  Gummy candies that have been preferred by people so far have soft and crunchy textures, but in recent years, those that are hard but elastic have gradually become preferred. Hard gummy candy with chewing properties has been popular for many years as represented by HARIBO Gummy Candy ("Happy Cola" and "Gold Bear", both trade names), but now it is more chewing. Hard gummy candy with emphasis on it is particularly preferred. However, there is a technical tendency that toothing is likely to occur when high chewing property is realized, and the invention and research pursuing hard gummy candy having high chewing property and reducing toothing and its manufacturing method to date There are almost no reports.

  Among them, methods for producing gummy candy characterized by several food textures have been proposed so far. For example, Patent Document 1 proposes a gummy candy that is soft and crisp by using a gelatin mix. It focuses on a technique that improves the texture of gummy candy by combining two different types of bloom gelatin, and it has been proposed that gummy candy with the above texture is effective. . Patent Document 2 discloses gelatin chewing jelly obtained by gelatinizing a gelatin mix. As a gelatin mix, starch based on starch sugar and / or starch having a DE (Dextrose Equivalent) value of 70 or less is used as a gelatin base. It is characterized by containing. That is, the DE value is limited to starch sugar or starch having a range of 0 to 70, and does not limit matters relating to the molecular weight distribution of starch sugar and the like.

  On the other hand, the present applicant has also invented and proposed an invention related to hard gummy candy. For example, in Patent Document 3, a starch syrup having a DE value of 20 to 35 is blended as 30 to 50% as a solid content, and a starch syrup having a DE value of more than 70 as a solid content is blended as 20 to 40% and sugar is 20 to 50% 3 A hard gummy candy characterized by containing a candy base composed of various components and an alkali-treated gelatin having a Bloom value of 250 or more and having a moisture value of 13 to 17%. By using the alkali-treated gelatin, Gum texture is realized.

  Similarly, in Patent Document 4 proposed by the present applicant, a chickenpox having a DE value of 20 to 35 is 20 to 30% as a solid content, and a chickenpox having a DE value of more than 70 is 20 to 40% as a solid content, A hard gummy candy characterized in that it contains a candy base composed of three types of ingredients containing 20-50% sugar and acid-treated gelatin having a Bloom value of 250 or more, and a moisture value of 13-17%. By using acid-treated gelatin, chewing gummi with enhanced hardness is realized.

  As described above, the two hard gummy candies described in Patent Documents 3 and 4 realize hard gummy candies that are harder (higher gel strength) than conventional gummy candy products while maintaining high chewing properties (excellent adhesiveness). It is. However, the hard gummy candy is very excellent in that it has high chewing properties, but there is room for further study to solve the technical problem of reducing toothing.

Japanese Patent No. 3167284 Japanese Patent Publication No. 5-68216 JP 2009-213368 A JP 2010-46025 A

  The present invention has been made in view of the above circumstances, and an object of the present invention is to provide a hard gummy candy having a higher chewing property compared to conventional gummy candy while reducing toothing and a method for manufacturing the same.

  In order to achieve the above object, the present inventors have already achieved high chewing properties on the basis of the hard gummy candy described in Patent Documents 3 and 4, to reduce the toothing, from among a plurality of candidates, We focused on gelling agents. And when various gelling agents were examined, not only when the alginic acid ester having specific physical properties was used, the chewing property was further improved than the hard gummy candy described in Patent Documents 3 and 4. The present invention was completed by finding for the first time the phenomenon that toothing can be reduced.

That is, the gist of the present invention is as follows.
(1) Three types of blending 30 to 50% by weight of starch syrup having a DE value of 20 to 35, and 20 to 40% by weight of starch syrup having a DE value of more than 70 as solids, and 20 to 50% by weight of sugar A moisture value of 13 to 17% by weight, comprising a candy base comprising the above components, gelatin having a Bloom value of 220 or more, and an alginate having a viscosity of 1% by weight aqueous solution at 20 ° C. of 150 mPa · s or more. Hard gummy candy,
(2) The hard gummy candy according to (1), wherein the solid content of the alginate contained in the hard gummy candy is 0.1 to 0.2% by weight,
(3) The hard gummy candy according to (1) or (2), wherein the solid content of gelatin contained in the hard gummy candy is 7 to 14% by weight,
(4) A step of obtaining a gummy candy liquid by adding gelatin to a candy base prepared by powder mixing sugar powder and / or powdered starch syrup and alginate,
Adjusting the pH of the gummy candy liquid to 3.2 to 3.4;
Filling the gummy candy liquid into the mold so that the average thickness of the main part of the hard gummy candy after drying is 7.5 to 9.5 mm;
A method for producing a hard gummy candy according to any one of (1) to (3), comprising a step of drying at 40 ° C. or lower so that the moisture value of the hard gummy candy is 13 to 17% after filling. It is.

Since the hard gummy candy of the present invention has improved chewing properties and reduced adhesion to teeth, it has become possible to realize the texture of a hard gummy candy that feels comfortable to bite by humans. .
The said hard gummy candy can be efficiently manufactured with the manufacturing method of the hard gummy candy of this invention.

  The present invention is characterized in that three types of carbohydrates are used in the candy base. That is, the sugar contained in the candy base has a solid content of 20 to 50% by weight, and a starch syrup having a DE value of 20 to 35 as a solid content is 20 to 30% by weight, and a starch syrup having a DE value of 70 is a solid content. There is one major feature in that it contains 20 to 40% by weight, and in this way, the chewing property of hard gummy candy is excellent by using sugar and two types of starch syrup with greatly different DE values. In addition, the gel strength is high.

The sugar is not particularly limited as long as it is powdery and can be used as food. The two kinds of water tanks may be powder. For chickenpox with a DE value exceeding 70, the DE value may be adjusted by mixing glucose or maltose with a chickenpox having a DE value of 70 or less. For example, by mixing glucose into a chickenpox with a DE value of 65, any content corresponding to a chickenpox with a DE value of 70 or more can be used as an alternative. In addition, a mixture of glucose and fructose sugar, malt-oligosaccharides such as maltobiose, maltotriose, maltotetraose, maltopentaose, etc., and a reduced product (hydrogenated product) of the above-mentioned liquid sugar and starch As long as the texture does not differ greatly, it can be used in the same manner as a chickenpox with a DE value exceeding 70 or as an alternative.
The DE value is obtained by converting the reducing power of the sugar liquid per glucose when the glucose is 100, and this DE value can be measured by a known method.

  The sugar contained in the candy base is 20 to 50% by weight, preferably 30 to 50% by weight, and preferably 30 to 50% by weight of the starch syrup having a DE value of 20 to 35%. Preferably, the syrup is more than 25 to 30% by weight, and the starch syrup having a DE value of 70 is 20 to 40% by weight, preferably 20 to 35% by weight as solid content.

In the present invention, the above three kinds of sugars (sugar and syrup) are blended as a candy base. The candy base can be prepared by mixing the three kinds of sugars. The order of mixing is not particularly limited. Moreover, as temperature at the time of mixing, what is necessary is just 60-120 degreeC.
The content of the candy-based hard gummy candy is preferably 60 to 80% by weight, and more preferably 75 to 80% by weight.

Since gelatin used in the present invention is a major factor for adjusting the hardness of hard gummy candy, it is necessary that the bloom value is at least 220 or more. Moreover, when considering the food texture and taste of hard gummy candy, the Bloom value is preferably 250 or more in order to adjust the hardness.
The Bloom value indicates jelly strength. A 6.67% by weight aqueous solution of gelatin is placed in a specified cup and cooled to jelly in a 10 ± 0.1 ° C. thermostatic bath for 16 to 18 hours to form a Bloom formula. The weight (g) of the shot required to push the plunger (12.7 mm in diameter) of the jelly strength meter into the jelly by 4 mm is measured, and this weight is expressed as a Bloom value.

  Examples of the gelatin include alkali-treated gelatin and acid-treated gelatin obtained by purifying collagen after alkali treatment or acid treatment. For example, in addition to animal-derived gelatin such as cow bone, pork bone, chicken bone, aquatic organisms (fresh water) -Gelatin derived from seawater). The gelatin is not particularly limited as long as it is a gelatin obtained by purifying collagen including steps such as alkali treatment and acid treatment, but the gelatin used is more preferably alkali-treated gelatin.

  The solid content of the gelatin in the hard gummy candy is preferably 7 to 14% by weight. Furthermore, if the gelatin of the bloom value of 250 or more is used in order to adjust the hardness and the solid content of the gelatin is 8 to 12% by weight, both the taste and texture of the gummy candy are still preferable.

In addition, the alginate used in the present invention is a factor for adjusting the hardness, chewing property and toothing of hard gummy candy.For adjusting the hardness of chewing, improving chewing property and preventing toothing, It is necessary that the viscosity is 150 mPa · s or more.
When the viscosity is less than 150 mPa · s, the hardness, chewing property, elasticity, which is an index with teeth, and adhesiveness are similar to those of conventional gummy candy, and no difference in texture is observed.

  The viscosity of the alginate is a value when a 1% alginate aqueous solution is measured at a liquid temperature of 20 ° C. using a rotary viscometer (BM type). A detailed measurement method is as follows. A 1% aqueous solution of alginate is placed in a tall beaker for viscosity measurement (φ4.2 cm) and left in a constant temperature bath at 20 ± 0.1 ° C. for 20 minutes, and a rotary viscometer (BM type 30 rpm, Measure the viscosity with a rotor as appropriate. The value 60 seconds after the start of rotation is taken as the measurement value.

  The solid content in the hard gummy candy of the alginic acid ester is preferably 0.05 to 0.5% by weight. If it is less than 0.05% by weight, it becomes difficult to obtain the desired chewing property in the hard gummy candy, and if it exceeds 0.5% by weight, there is a tendency to have a toothy texture.

  In addition, when the alginate is mixed with other components such as the candy base, the alginate is mixed with the acidulant and powder in order to prevent the alginate from becoming lumped together and becoming unevenly distributed in the gummy candy liquid. And then need to be added. As the powder mixing performed in the present invention, the alginate powder and the sugar powder may be mixed in an ordinary mixer, and if desired, in a mixer capable of atomizing the particle diameter of the powder.

  Furthermore, the moisture value of the hard gummy candy is closely related to the texture, and is adjusted to be 13 to 17% by weight in the present invention, and more preferably 14 to 16% by weight. Furthermore, if drying is performed at a temperature exceeding 40 ° C. in the drying step, gelatin is likely to be deteriorated. Therefore, drying at 40 ° C. or lower is desirable. In addition, drying conditions may be severe due to differences in the raw materials of gelatin and the quality of the raw materials. For example, drying at 30 ° C. or lower may be preferable. The moisture value is a value obtained by dividing the difference between the weight of a predetermined sample and the weight after drying the sample in a vacuum container at 65 ° C. for 6 hours by the moisture before drying.

  Moreover, the hard gummy candy of this invention may contain arbitrary components, such as a sour agent, fruit juice, a fragrance | flavor, and a coloring agent, if desired. In addition, functional materials such as dietary fiber, vitamins, minerals, amino acids, fats and oils, emulsifiers, dairy products, high-intensity sweeteners (aspartame, glycyrrhizin, saccharin, stevioside, rebaudio, dulcin, alitame, trichlorosucrose, Thaumatin, acesulfame potassium, sucralose, and the like).

  The solid content in the hard gummy candy of the present invention is the content of the optional component excluding the component having a content of less than 0.01% by weight in addition to the essential components such as starch syrup, sugar, gelatin, and alginic acid ester. The sum of

  Regarding the hardness of the hard gummy candy of this invention, it changes with conditions, such as thickness, a shape, and a moisture value. Therefore, the hard gummy candy having the above composition should have an average thickness of at least 7.5 to 9.5 mm of the main portion of the hard gummy candy after drying, and in order to improve the hard and chewing texture, the average A thickness of 8-9 mm is preferred. Here, the main part means the maximum thickness as a hard gummy candy.

The manufacturing method of the hard gummy candy of the present invention having the above-described configuration is
A step of obtaining a gummy candy liquid by adding gelatin to a candy base prepared by powder mixing sugar powder and / or powdered starch syrup and alginate,
Adjusting the pH of the gummy candy liquid to 3.2 to 3.4;
Filling the gummy candy liquid into the mold so that the average thickness of the main part of the hard gummy candy after drying is 7.5 to 9.5 mm;
It includes a step of drying at 40 ° C. or lower so that the moisture value of the hard gummy candy is 13 to 17% after filling.

  The said gummy candy liquid is performed as follows, for example. Gelatin is dissolved in water and swollen and kept at an appropriate temperature, for example, 60 ° C. Separately, powdered sugar and / or powdered starch syrup and the alginate are mixed with powder, dissolved by heating to prepare a sugar solution (candy base), and mixed with the gelatin solution that has been previously kept warm. To obtain a gummy candy solution. In preparing the candy base, the alginate may be powder-mixed with part or all of powdered sugar, part or all of powdered starch syrup, or a mixture of these powdered sugar and starch syrup. The order of blending is not particularly limited. Moreover, it is common to add a fragrance | flavor, a pigment | dye, etc. at the time of this mixing.

The present invention has one major feature in that the pH of the gummy candy liquid in which various components are mixed as described above is adjusted to 3.2 to 3.4. This feature makes it possible to maintain certain physical properties of gummy candy over time for a long time.
If the pH is less than 3.2, there is a problem that it becomes too soft over time, and if it exceeds 3.4, there is a problem that it becomes too hard.

  Next, the gummy candy liquid is filled into the mold. In the present invention, one major feature is that the thickness of the main part of the hard gummy candy after drying is filled to an average of 7.5 to 9.5 mm. is there. Such a feature makes it possible to improve the texture of the hard gummy candy and to impart both hardness and chewing properties. When the thickness is less than 7.5 mm on average, the desired hardness is not obtained, and when it exceeds 9.5 mm, it is difficult to provide desired chewing properties.

Moreover, the temperature of the said gummy candy liquid at the time of filling in the said mold should just be fluid temperature, for example, 30-80 degreeC is preferable.
Moreover, as said mold, if it is used for manufacture of a gummy candy, there will be no limitation in particular about a raw material, a type | mold, etc.

  Next, after filling, the hard gummy candy is dried at 40 ° C. or lower so that the moisture value is 13 to 17% by weight. A known means / device may be used as the drying means and the moisture value measuring means.

  After going through the above steps, a hard gummy candy can be obtained by taking it out of the mold. The obtained hard gummy candy may be subjected to processing such as cutting or post-treatment such as oiling or sugar coating so as to have a desired shape.

  Moreover, you may combine the hard gummy candy of this invention with other confectionery, such as another kind of candy, a gummy candy, a baked confectionery, gum, for example.

  EXAMPLES Hereinafter, the present invention will be specifically described with reference to examples, but the present invention is not limited thereto. “%” Indicates wt%.

Example 1
Sugar and alginate were mixed with powder, and then heated and mixed with various kinds of syrups at 100 ° C. to prepare a candy base, to which 250 bloom gelatin was added to 8% to prepare a mixed solution. Citrate (acidulant) and flavor were added to this mixed solution and mixed at 60 ° C. to prepare a gummy candy solution, and the pH was adjusted to 3.2 to 3.4 using a pH adjuster. The obtained gummy candy solution was filled in a 2 cm × 2 cm mold and dried at 40 ° C. or lower so that the moisture value was 15%. In addition, the size of the hard gummy candy after drying was standardized so as to be an average height of 8.5 mm when the gummy candy liquid was filled. Table 1 shows the detailed composition of gummy candy, and Table 2 shows the candy base composition.

In order to investigate the physical properties of the hard gummy candy, a texture analyzer (“Texture Analyzer TA.XT.plus”, manufactured by Stable Micro Systems) was used, at a penetration distance of 200%, a measurement speed of 1 mm / sec, and a measurement temperature of 20 ° C. Measurement was performed using a cylindrical probe having a diameter of 3 mm. An index of hardness and chewing property of hard gummy candy can be clarified as elasticity, and an index of the degree of toothing can be shown as adhesiveness. Specific measurements were in accordance with the attached manual. As a result of measurement by this method, the elasticity was 20.6 × 10 ⁵ kg / m ² and the tackiness was 1.8 × 10 ⁵ kg / m ² .

(Example 2)
Hard gummy candy in which the bloom value of the alkali-treated gelatin used in the formulation of Example 1 was changed to 200, 220, 250, 300 was prepared. A panel of 19 panelists ate each gummy candy and performed a sensory evaluation. When they ate a hard gummy candy of 220 or more blooms, the evaluation was that the hardness and chewing properties were moderately comfortable and chewable. Obtained. Note that the gummi candy using a gelatin having a bloom value of 200 had an elasticity of 10.5 × 10 ⁵ kg / m ^{2 and} was too soft, so that it was not possible to evaluate the hardness as a hard gummy candy.

(Comparative Examples 1 and 2)
Similarly to Example 1, hard gummy candies were prepared based on the formulations A and B shown in Tables 3 to 5 below.

A in Comparative Example 1 and B in Comparative Example 2 are hard gummy candy formulations prepared by setting the composition of chickenpox outside the conditions of the present invention. Hard gummy candy was obtained in the same manner as in Example 1, and the physical properties were examined. As a result, the hard gummy candy A had elasticity of 11.3 × 10 ⁵ kg / m ² and adhesiveness of 0.9 × 10 ⁵ kg / m ² . The hard gummy candy of B had elasticity of 13.2 × 10 ⁵ kg / m ² and adhesiveness of 1.5 × 10 ⁵ kg / m ² . Therefore, it is considered that the hard gummy candy of Comparative Examples 1 and 2 is greatly different in elasticity and tackiness from the hard gummy candy of Example 1, and does not have teeth but has a too soft texture.

(Comparative Example 3)
The formulation of hard gummy candy in Comparative Example 3 shown in the following Table 6 is obtained by reducing the viscosity of the alginate ester in Example 1 to 60 to 100 mPa · s (1% aqueous solution, measured value at 20 ° C.). With this formulation, a hard gummy candy was obtained in the same manner as in Example 1. As a result of investigating the physical properties of the hard gummy candy, in Comparative Example 3, the elasticity was 16.0 × 10 ⁵ kg / m ² and the tackiness was 3.0 × 10 ^5. kg / m ² . Therefore, when the viscosity of the alginic acid ester is lowered, the elasticity is lowered and the tackiness is increased as compared with Example 1, resulting in a soft, low chewing and toothy texture. I understand.

(Comparative Example 4)
The formulation of hard gummy candy in Comparative Example 4 shown in Table 7 below is obtained by increasing the amount of alginic acid ester added in Example 1. According to this formulation, hard gummy candy was obtained in the same manner as in Example 1. As a result of investigating the physical properties of the hard gummy candy, in Comparative Example 4, the elasticity was 17.4 × 10 ⁵ kg / m ² and the adhesiveness was 3.6 × 10. ^{It was 5} kg / m ² . Therefore, it can be seen that the elasticity is lowered and the tackiness is increased as compared with Example 1, resulting in a soft and low chewing texture with a toothed texture.

(Reference Example 1)
Based on Japanese Patent Application No. 2009-213368 (patent document 3), a hard gummy candy having both a hard texture and a chewing property in the following prescription was prepared. Table 8 shows the detailed composition (solid weight part) of the hard gummy candy.

The hard gummy candy of Reference Example 1 is a hard gummy candy formulation prepared in Example 1 without adding an alginate. A hard gummy candy was produced in the same manner as in Example 1 and the physical properties were examined. As a result, the elasticity was 16.8 × 10 ⁵ kg / m ² and the adhesiveness was 2.9 × 10 ⁵ kg / m ² . When the physical properties of the hard gummy candy of Reference Example 1 and the hard gummy candy of Example 1 that do not use an alginate are compared, the elasticity of the hard gummy candy of Example 1 is increased and the tackiness is reduced. Therefore, it is considered that the hard gummy candy of Example 1 is more chewing and has a texture with reduced toothing.

Further, when the physical properties of “Happy Cola” manufactured by HRIBO were measured by the above-described measurement method, the elasticity was 25.9 × 10 ⁵ kg / m ² and the tackiness was 1.2 × 10 ⁵ kg / m ² . Therefore, the elasticity is higher than that of the hard gummy candy of Example 1, and the adhesiveness is lower. Therefore, it seems that the chewing property is large and the toothing is reduced. However, in the sensory evaluation by the panelists, there were many opinions that they were not toothed but were too hard. Therefore, it is considered that the elasticity and tackiness values in the hard gummy candy of Example 1 are moderate or give the heading hardness and chewing property, and also reduce the toothing.

  Actually, the hard gummy candy obtained in Example 1 and Reference Example 1 and the “Happy Cola” manufactured by HRIBO were eaten by 19 panelists, and the sensory evaluation was performed. It was evaluated that the texture was good in terms of the best chewing property and low toothing. From the results of the above three points (Example 1, Reference Example 1, “Happy Cola”, elasticity and tackiness, and sensory evaluation, “Happy Cola” has too high elasticity, It can be seen that the hard sticky value of the hard gummy candy of Reference Example 1 shows a chewy but chewy texture.In Example 1 with the addition of an alginate, the elasticity is high. It is considered that it has a chewable and non-toothed texture because it has both good properties and moderate tackiness.

(Comparative Example 5)
The formulation of hard gummy candy in Comparative Example 5 shown in Table 9 is obtained by replacing the alginic acid ester in Example 1 with polyglutamic acid. According to this formulation, hard gummy candy was obtained in the same manner as in Example 1, and as a result of investigating the physical properties of the hard gummy candy, elasticity was 16.2 × 10 ⁵ kg / m ² and tackiness was 3.3 × 10 ^{5 in} Comparative Example ^5. kg / m ² . Therefore, it can be seen that when polyglutamic acid is used, the elasticity is lowered and the tackiness is increased as compared with Example 1, resulting in a chewing texture with low chewing properties.

(Comparative Examples 6-18)
In Example 1, instead of alginate, tamarind gum, xanthan gum, locust bean gum, psyllium seed gum, gellan gum, polyglutamic acid, sodium hyaluronate, alginic acid, calcium alginate, flavotide, carrageenan (kappa, iota, lambda), respectively Hard gummy candy was prepared by adding, and elasticity and adhesiveness were measured. The results are shown in Table 10.

  From the results in Table 10, it can be seen that it is difficult to reduce the adhesiveness while improving the elasticity, regardless of which gelling agent is used. Therefore, it was shown that the texture of the hard gummy candy in Example 1 has both high elasticity and moderate tackiness, and has a chewing property and an anti-toothing effect.

(Example 3)
The formulation of hard gummy candy in Example 3 shown in Table 11 below is obtained by reducing the amount of alginic acid ester added in Example 1 to 0.05 parts by weight. According to this formulation, hard gummy candy was obtained in the same manner as in Example 1. As a result of investigating the physical properties of hard gummy candy, in Example 3, the elasticity was 20.3 × 10 ⁵ kg / m ² and the tackiness was 2.0 × 10 ^5. kg / m ² . Since both elasticity and adhesiveness are the same values as in Example 1, it can be seen that the hard gummy candy of Example 3 has a high chewing property and a texture with reduced toothing.

Example 4
The formulation of hard gummy candy in Example 4 shown in Table 12 below is obtained by increasing the amount of alginic acid ester added in Example 1 to 0.5 parts by weight. According to this formulation, a hard gummy candy was obtained in the same manner as in Example 1. As a result of investigating the physical properties of the hard gummy candy, in Example 4, the elasticity was 21.0 × 10 ⁵ kg / m ² and the adhesiveness was 1.7 × 10 ^5. kg / m ² . Since both elasticity and adhesiveness are the same values as in Example 1, it can be seen that the hard gummy candy of Example 4 has a high chewing property and a reduced texture.

  The hard gummy candy of the present invention has not only improved chewing properties but also reduced toothing compared to conventional hard gummy candy, so that it has a texture that is even more comfortable to bite than before. Confectionery using can be provided. Moreover, the gummy candy of this invention can provide the confectionery provided with various food texture more than before by combining with other confectionery.

Claims (4)

  From 3 types of ingredients containing 30 to 50% by weight of starch syrup having a DE value of 20 to 35 and 20 to 40% by weight of syrupy having a DE value of more than 70 as solids and 20 to 50% by weight of sugar. Hard gummy comprising a candy base, a gelatin having a Bloom value of 220 or more, and an alginate having a viscosity of 150 mPa · s or more at 20 ° C. of a 1% by weight aqueous solution having a moisture value of 13 to 17% by weight candy.   The hard gummy candy according to claim 1, wherein the solid content of the alginate contained in the hard gummy candy is 0.05 to 0.5% by weight.   The hard gummy candy according to claim 1 or 2, wherein the solid content of gelatin contained in the hard gummy candy is 7 to 14% by weight. A step of obtaining a gummy candy liquid by adding gelatin to a candy base prepared by powder mixing sugar powder and / or powdered starch syrup and alginate,
Adjusting the pH of the gummy candy liquid to 3.2 to 3.4;
Filling the gummy candy liquid into the mold so that the average thickness of the main part of the hard gummy candy after drying is 7.5 to 9.5 mm;
The method for producing hard gummy candy according to any one of claims 1 to 3, comprising a step of drying at 40 ° C or lower so that the moisture value of the hard gummy candy is 13 to 17% after filling.