JP2012115222A - Gumi candy like confectionery having characteristics to be torn, and method of producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a gumi candy like confectionery which has texture which is rich in freshness and elasticity peculiar to a conventional gumi candy, can be eaten tearing in a size of preference, in which pleasure to tear, and attitude of taste and variety of texture of each confectionery piece which has been torn can be enjoyed, and which has new delicacy and new exciting feeling, and to provide a method of producing the same.SOLUTION: The gumi candy like confectionery which can be torn is a gumi candy like confectionery which includes: 35-80 wt.% of crystalline saccharide as a solid content; 5-40 wt.% of edible oil; and 2.5-10 wt.% of gelatin, and is obtained by that a dough which mixes a heat-treated gelatin solution, the crystalline saccharide, and the edible oil is carried out with candy drawing treatment. The gumi candy like confectionery which can be torn can be obtained as follows. The gelatin is swelled with water, and is heat-treated to make a gelatin solution, heating mixing of the crystalline saccharide and the edible oil is carried out to make a dispersion, the gelatin solution and the dispersion are mixed to make a dough, the dough is extended in the same direction to make a candy drawn like dough, and the candy drawn like dough is cooled and molded.

Description

  The present invention relates to a tearable gummy candy-like confectionery and a method for producing the same.

  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. An object of the present invention is to provide a gummy candy-like confectionery having a new taste and a crush, and a method for producing the same, which can enjoy the enjoyment of being able to taste 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 By blending a gelatin solution that contains oils and fats and heat-treated under certain conditions, and then pulling it in a certain direction, it is easy to have a fresh and elastic texture like a gummy candy. We have completed a gummy candy-like cake that can be torn.

That is, the gist of the present invention is as follows.
(1) A gummy candy-like confectionery containing 35 to 80% by weight of crystalline saccharide, 5 to 40% by weight of edible oil and fat, and 2.5 to 10% by weight of gelatin as solids,
A tearable gummy candy-like confectionery obtained by pulling a dough obtained by mixing a heat-treated gelatin solution with the crystalline sugar and edible oil and fat,
(2) The tearable gummy according to the above (1), which contains at least one kind of crystalline saccharide selected from sugar, monosaccharide, disaccharide or higher polysaccharide, sugar alcohol and reduced lactose as the crystalline saccharide Candy-like confectionery,
(3) The temperature range of the heat treatment is 60 to 90 ° C., and 12 to 24 hours at 60 to 70 ° C., 5 to 12 hours at 70 to 80 ° C., 80 to 90 in a thermostatic bath maintained in the temperature range. The tearable gummy candy-like confectionery according to the above (1) or (2), comprising gelatin treated at 1 ° C. for 1 to 5 hours,
(4) A step of swelling gelatin with water and heat-treating to make a gelatin solution,
A process of heating and mixing crystalline sugars and edible fats and oils to make a dispersion,
Mixing the gelatin solution and the dispersion into a dough,
The tearable gummy candy-like confectionery according to claim 1, comprising a step of stretching the dough in the same direction to form a dough-like dough, and a step of cooling and forming the dough-like dough. It relates to a manufacturing method.

  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 contains, as a 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, and a heat-treated gelatin solution; It is obtained by drawing a dough mixed with the crystalline saccharide and edible fats and oils. By having such characteristics, it is possible to provide a gummy candy-like confectionery having tearable characteristics while having a 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 oils and fats as a composition, and general gummy candy dissolves crystalline saccharides to be blended. However, it is different in that it is dispersed and blended as a solid, but it indicates a confectionery that has the same elastic texture as a gummy candy.

  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 alcohol (sorbitol, maltitol, mannitol, reduced palatinose, xylitol, erythritol), reduced lactose 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-like confectionery 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 and crushing 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 characteristic.

  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 edible 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 it is difficult to obtain a tearable characteristic. Moreover, when content of edible fats and oils exceeds 40 weight%, it will be difficult to stabilize an emulsified state and it will be easy to ooze out fats and oils in gummy candy-like confectionery. In addition, edible fats and oils have a great influence on the taste of gummy candy-like confectionery, and as the content of edible fats and oils increases, freshness (fruit juice feeling) is less likely to occur, and the deliciousness of gummy candy-like confectionery is impaired.

  In the gummy candy-like confectionery of the present invention, gelatin is used in the state of a heat-treated gelatin solution (hereinafter referred to as heat-treated gelatin solution).

As a temperature condition of the heat treatment, a temperature range is 60 to 90 ° C., and the heat treatment can be performed by performing heat treatment in a thermostat kept in the temperature range.
In the present invention, the heat treatment is not sufficient in a state where gelatin is dissolved, and it is necessary to carry out until the so-called “sagging state” in which the viscosity of the gelatin solution is changed by heating. Therefore, the treatment time may be appropriately set depending on the temperature, but may be set to 12 to 24 hours at 60 to 70 ° C, 5 to 12 hours at 70 to 80 ° C, and 1 to 5 hours at 80 to 90 ° C. preferable.
Moreover, as a thermostat used for the said heat processing, what is necessary is just to provide the tank which can put the container containing the swollen gelatin, and there is no limitation in particular about a magnitude | size. For example, it includes a type that can be installed on a table, a type that is a box type, and a larger type such as a temperature-controlled room.

Thus, when the heat-treated gelatin solution is used for the production of gummy candy-like confectionery, it can be torn while maintaining the elastic texture peculiar to gummy candy as compared to the case of using untreated gelatin. It becomes a physical property that can be loosened by hand, and a gummy candy-like confectionery can be torn by hand.
Note that when a gelatin solution in which gelatin is dissolved is used, it is difficult to give the gummy candy a tearable characteristic.

  Examples of the raw material gelatin used for the heat treatment include pork skin gelatin, pork bone gelatin, cow skin gelatin, cow bone gelatin, and fish gelatin, but are not particularly limited. The raw material gelatin may be subjected to another treatment such as acid treatment or alkali treatment before the heat treatment.

The bloom value of the raw material gelatin can be a commercially available 150 to 300, but it is preferably 180 to 220 in consideration of texture and tearability.
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.

  The gelatin content in the gummy candy-like confectionery of the present invention is 2.5 to 10% by weight, preferably 2.5 to 5% by weight. If the gelatin content is less than 2.5% by weight, the elasticity unique to gummy candy is lost, the brittle texture becomes fragile, and the tearable properties are difficult to obtain. The heat-treated gelatin solution also contributes to the stability of the entire emulsification. When the content of the heat-treated gelatin is reduced, the emulsified state is fragile and the oil and fat oozes easily in the gummy candy-like confectionery. When the gelatin content exceeds 10% by weight, the elastic texture peculiar to gummy candy is emphasized, the binding property becomes strong, and the gummy candy-like confectionery becomes difficult to tear easily.

  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 tearable property, and specifically has a fibrous structure. This fibrous structure means a structure having a large number of thread-like streaks inside and on the surface of a gummy candy-like confectionery. In such a fibrous structure, it is considered that crystalline carbohydrates and edible fats and oils enter between the network structure formed by gelatin. In the present invention, it is not clear about the mechanism of action that exhibits the tearing property, but the heat treatment weakens the entanglement between the collagen fibers of the gelatin and increases the separability in the direction parallel to the fibers. It may be easier to tear than when using.

  In the present invention, the dough obtained by mixing the heat-treated gelatin solution, the crystalline saccharide and the edible oil / fat so as to have a solid content within the above-mentioned range is subjected to a so-called pulling treatment so that the dough is contained in the dough. The fibrous structure can be formed.

  The ability to tear the gummy candy-like confectionery of the present invention means that adult men and women can easily tear it by hand, and specifically, the force applied when tearing the gummy candy-like confectionery. It can be judged by performing a shear test by the following method and measuring.

  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 the fiber direction) x 10mm (horizontal) x 5mm (height), make a 0.75mm incision from the center of the sample in the longitudinal direction, 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 tearing is possible.
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-described configuration is
A process of swelling gelatin with water and heat-treating it to make a gelatin solution,
A process of heating and mixing crystalline sugars and edible fats and oils to make a dispersion,
Mixing the gelatin solution and the dispersion into a dough,
The dough is manufactured through a process of stretching the dough in the same direction to make a dough-like dough, and a process of cooling and forming the dough-like dough.

Specifically, first, a gelatin-swelled gelatin solution is heat-treated in a thermostatic bath maintained at a temperature of 60 to 90 ° C. to obtain a heat-treated gelatin solution. About temperature conditions and the kind of thermostat, what is necessary is just as above-mentioned.
If necessary, fruit juice, sweetener, acidulant, flavor, etc. may be added to the gelatin solution and mixed.

Separately, a crystalline saccharide is mixed with a liquid edible oil and fat heated and dissolved at 50 to 60 ° C., and if necessary, an emulsifier is added to obtain a dispersion.
In the obtained dispersion, it is preferable that the crystalline saccharide is dispersed in a solid state.

  Next, the heat-treated gelatin solution and the dispersion are mixed and stirred, and the resulting dough is subjected to a drawing process such as drawing in the same direction to obtain a drawn-up dough.

  In order to obtain the dough-like dough, for example, an embodiment in which the end of the dough mixed with the heat-treated gelatin solution and the dispersion is gripped and stretched to both sides, or an embodiment in which the dough is wound on a roll or the like is spread. In the case of the above, there are a mode of pressing between the roll and the flat plate and a mode of passing between the rolls, which means that these operations are repeatedly performed in a certain direction. The pulling process may be performed so that the dough is not broken, and is not particularly limited as long as the conditions are the same as those used when obtaining a normal pulling process.

  Subsequently, the obtained dough is filled into a desired mold, cooled and solidified in a refrigerator or the like, and a gummy candy-like confectionery is obtained.

  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 a weight reference | standard.

(Examples 1-8)
As Examples 1-8, the gummy candy-like confectionery was manufactured in the following procedures so that it might become a composition shown in Table 1. FIG.
(1) Gelatin (bloom value 200) was swollen with water 1.2 times the amount of gelatin and heat-treated in a thermostatic bath at 60 ° C. for 12 hours. To the obtained gelatin solution, 4 parts of mango juice, fructose-glucose liquid sugar (Brix75), citric acid, sweetener and flavor were added and mixed.
However, heat treatment was performed at 80 ° C. for 6 hours in Example 7 and at 90 ° C. for 2 hours in Example 8.
(2) Edible fats and oils (solid fat with a melting point of 37 ° C.) were heated to 55 ° C. in a hot water bath and dissolved, and then powdered sugar and emulsifier were added and dispersed therein.
(3) The obtained dispersion and gelatin solution were mixed and stirred at a low speed by a Hobart mixer to obtain a dough.
(4) The obtained dough was stretched 40 times in the same direction to obtain a pull-out dough.
(5) The obtained dragged dough was molded into a sheet and cooled with a refrigerator (4 ° C.).
In addition, the composition in a table | surface was made into weight% of solid content in a finished product. The amount of gelatin indicates the solid content.

(Comparative Examples 1-8)
A gummy candy-like confectionery was produced in Comparative Examples 1 to 8 in the same manner as in Example 1 except that the composition shown in Table 2 was used.
However, the heat treatment of gelatin was not performed with respect to Comparative Example 1, except that the powdered sugar of Example 1 was replaced with Brix 75 starch syrup with respect to Comparative Example 7 and the step of pulling with respect to Comparative Example 8 was omitted. Performed as in Example 1.

  Moreover, Table 1 and 2 show evaluation about the presence or absence of the fibrous structure of the gummy candy-like confectionery in obtained Examples 1-8 and Comparative Examples 1-8, tear property, food texture, and taste.

  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.

  From Tables 1 and 2, all of the gummy candy-like confectionery products obtained in Examples 1 to 8 have a fibrous structure, have tearing properties, and have a favorable texture and taste. I understand that. The gummy candy-like confectionery obtained in Examples 1 to 8 can be eaten while tearing by hand to the desired size while having a fresh and elastic texture peculiar to conventional gummy candy, It had the pleasure of being torn and the variety of taste and texture of each torn piece of confectionery, providing a new taste and crush.

  On the other hand, those obtained in Comparative Examples 1 to 8 have a fibrous structure, tear characteristics, texture, and taste that are evaluated as x or Δ, and can be torn with deliciousness as a gummy candy. It was not fun and couldn't be accepted.

(Test example)
The gummy candy-like confectionery obtained in Examples 1 and 5 and Comparative Examples 1, 6, and 8 was subjected to a shear test.
A texture analyzer (“Text Analyzer TA.XT.plus”, manufactured by Stable Micro Systems) was used for the measurement. Cut the confectionery into 15 mm (longitudinal, parallel to fiber orientation) x 10 mm (horizontal) x 5 mm (height), make a 0.75 mm incision in the longitudinal 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 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 Comparative Example 1 using gelatin that was not heat-treated, Comparative Example 6 in which the amount of gelatin was large, and Comparative Example 8 in which the drawing process was omitted. However, the calculated value by the shear test was 2.11 kg · sec to 2.83 kg · sec, and it was difficult to tear easily.

Claims (4)

A gummy candy-like confectionery containing 35 to 80% by weight of crystalline saccharide, 5 to 40% by weight of edible oil and fat, and 2.5 to 10% by weight of gelatin as solids,
A tearable gummy candy-like confectionery obtained by drawing a dough obtained by mixing a heat-treated gelatin solution with the crystalline sugar and edible fats and oils.   The tearable gummy candy-like confectionery according to claim 1, wherein the crystalline saccharide comprises one or more kinds of crystalline saccharides selected from sugar, monosaccharides, polysaccharides of disaccharides or more, sugar alcohols and reduced lactose.   The temperature range of the heat treatment is 60 to 90 ° C., and the temperature is kept in the temperature range at 60 to 70 ° C. for 12 to 24 hours, 70 to 80 ° C. for 5 to 12 hours, and 80 to 90 ° C. for 1 hour. The tearable gummy candy-like confectionery according to claim 1 or 2, comprising gelatin treated for -5 hours. A process of swelling gelatin with water and heat-treating it to make a gelatin solution,
A process of heating and mixing crystalline sugars and edible fats and oils to make a dispersion,
Mixing the gelatin solution and the dispersion into a dough,
The tearable gummy candy-like confectionery according to claim 1, comprising a step of stretching the dough in the same direction to form a dough-like dough, and a step of cooling and forming the dough-like dough. Production method.