JP2013081432A - Gummi candy - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide very tasty gummi candy excellent in flavor, color tone, elasticity and ease of biting.SOLUTION: Gummi candy excellent in flavor, color tone, elasticity and ease of biting is provided by containing acid-treated starch, and crosslinked starch with a sedimentation product of 3.0-9.9 as a gelling agent for preparation. This gummi candy is improved in flavor (wild beast odor), color tone (browning color) and tooth-sticking which are peculiar to gummi candy using conventional gelatin as a gelling agent, and further improved in too-hard texture, tooth-sticking, and color tone (cloudiness) occurring due to the use of thin paste starch such as acid-treated starch or oxidized starch known as an alternative for conventional gelatin, thus providing very tasty gummi candy excellent in flavor, color tone and texture.

Description

  The present invention relates to a gummy candy prepared by using processed starch as a gelling agent and excellent in flavor, color tone, elasticity and crispness. More specifically, acid-treated starch and cross-linked starch are contained as gelling agents, and regarding the prepared gummy candy, the special flavor (animal odor) and color tone (seen by gummy candy using gelatin as a gelling agent in the past) The present invention relates to a gummy candy excellent in flavor, color tone, and texture with improved browning and toothing.

  Gummy candy is eaten by a wide range of age groups, mainly young people, because of its unique elasticity when it is chewed in the mouth, and manufacturers try various ways to give the texture of gummy candy a variety. Currently, gummy candies having various textures from soft and soft to hard and hard are on the market.

  Traditionally, gummy candy is made by concentrating sugar and starch syrup, adding dissolved gelatin, and adding auxiliary ingredients such as acidulant, fragrance, and fruit juice as needed, often using starch or plastic. It is manufactured by filling the prepared mold of one size and drying it, followed by surface treatment with fats and oils. Gelatin is widely used as a gelling agent for molding, but has an animal odor (animal odor) called collagen odor because it uses collagen present in animal tissues as a raw material, and gelatin was used. Gummy candy has a gelatin-specific flavor (animal odor), color tone (brown color), and texture. Therefore, the flavor and color tone peculiar to this gelatin have a significant influence on the taste of gummy candy.

  Thus, various methods for improving the characteristic flavor and color tone of this gelatin and methods for improving its texture have been studied. For example, as a method for masking the collagen odor during preparation of gummy candy, Japanese Patent Application Laid-Open No. 2009-171862 discloses a method in which a candy base contains yeast extract and plant-derived catechin, tannin or yuzu polyphenol. No. 1 discloses a method of adding cocoa powder, and JP 2011-177036 A discloses a method of mixing dates juice.

  For gummy candy using gelatin as a gelling agent, various methods have been disclosed in order to improve the texture and variation as well as to improve the specific flavor and color tone. For example, Japanese Patent Application Laid-Open No. 11-146761 discloses gummy candy containing pectin to suppress surface dissolution and wet stickiness, and Japanese Patent Application Laid-Open No. 2002-45116 includes trehalose and reduced starch saccharified product. In Japanese Patent Application Laid-Open No. 2010-51235, there is a hard gummy candy having a hard texture containing polydextrose, DE20-35 and DE70 or higher starch syrup, and a sugar-containing candy base and gelatin. JP-A 2010-130935 discloses a gummy candy having a hardness and a chewy texture containing gelatin and saccharide and whey protein, and JP-A 2010-252681 discloses gelatin and a saccharide. And soup with gummy candy that contains pectin and gum arabic to prevent teething Candy has been disclosed.

  Furthermore, Japanese Patent Application Laid-Open No. 2010-252681 discloses a gummy candy that gives elasticity to a candy base by adding a collagen peptide and an agar degradation product, and Japanese Patent Application Laid-Open No. 2011-188816 discloses an increase made of carrageenan and agar. The body of jelly confectionery consisting of a polysaccharide and a saccharide or sugar alcohol less than a disaccharide contains gelatin that has been cross-linked with transglutaminase, sugar and gummy candy containing fats and oils, and has a firm texture. Jelly confectionery and Japanese Patent Application Laid-Open No. 2011-130731 disclose a tearable gummy candy-like confectionery made of crystalline sugar, edible oil and fat, gelatin, and pregelatinized starch derived from glutinous rice.

  As described above, in the gummy candy mainly composed of gelatin as a gelling agent, various flavors and color tones of gelatin, or various methods for improving the texture of the gelatin have been disclosed, such as pectin, carrageenan, starch, etc. There is known a method of substituting a part or all of a gelling agent other than gelatin. In such a method, in the method in which part or all of gelatin is replaced with starch, from the viewpoint of mold filling suitability and moldability in the manufacturing process, acid-treated starch and oxidized starch having low viscosity and excellent gelation ability are so-called thin. A method using paste starch is common. However, the texture of the gummy candy obtained by this method is very hard, and the preferable elasticity unique to the gummy candy using gelatin is lost, and various problems such as intense toothing when chewed occur. In addition, it was difficult for consumers to accept.

  Thus, a method for improving the texture by using processed starch as starch in the production of gummy candy using starch is disclosed. For example, JP-A-6-169696 uses a processed starch having an acetyl group or hydroxypropyl group as a mono substituent and a phosphate group or an adipic acid group as a crosslinking group in a gummy candy using gelatin as a jelly agent. Discloses a method for producing a gummy candy that gives a soft elasticity and a juicy texture. In this method, for example, the publication describes that the ratio of the processed starch to the gelatin in the gummy candy is “about 60% at the maximum, and the gel strength starts to decrease when the starch is further increased”. As described above, in order to give gel strength to the gummy candy, it is essential to use gelatin together. Therefore, the gummy candy obtained by the method has completely improved the flavor and color tone peculiar to gelatin as described above. It is not a gummy candy.

  Japanese Patent Application Laid-Open No. 2003-235455 discloses an oligosaccharide or sugar alcohol, a crosslinked starch, an alkyl, in order to prevent stringing and tailing when depositing in the production of gummy candy containing a large amount of acacia gum as dietary fiber. Japanese Patent Application Laid-Open No. 2011-130718 discloses a method using phosphoric acid cross-linked starch in order to impart strong resilience and crispness to gummy candy. It is disclosed. However, in any of these methods, it is essential to use gelatin as a gelling agent, and as in the case of JP-A-6-169696, the flavor and color tone peculiar to gelatin are completely improved. It is not a gummy candy.

  Furthermore, in Japanese Patent No. 4523668, an acetylated adipic acid-crosslinked tapioca starch is used to provide a paste-like or gel-like food that has excellent shape retention and does not have a rough texture or a pasty feeling, and has a good melt and flavor. A paste-like or gel-like food containing is disclosed. In this patent publication, gummy candy is mentioned as an example of gel food, but specific examples are not shown, and as apparent from the examples of pudding and jelly, In order to obtain moldability, a gelling agent other than the processed starch is essential. That is, it is because the shape retention required as pudding or jelly cannot be obtained by using only the processed starch, and if the method disclosed in the publication is applied to gummy candy, the shape retention will be even more so. This is because the property becomes insufficient. On the other hand, if an attempt is made to increase the blending amount of the processed starch to obtain shape retention, the moldability is lost due to an increase in viscosity, making it difficult to produce gummy candy itself.

  Japanese Patent No. 3126453 discloses a modified tapioca starch such as tapioca starch, pregelatinized tapioca starch or cross-linked tapioca starch in order to improve the crispness of jelly called gummy, which is produced using gelatin as the main ingredient. A candy-like confectionery characterized by having a texture of gummy jelly used as a food is disclosed. However, even if an attempt is made to produce gummy candy using only the starch as a gelling agent, an appropriate retention cannot be obtained, and if it is attempted to obtain shape retention by increasing the blending amount, it will increase excessively. Since it becomes difficult to fill the mold, it cannot be manufactured. Therefore, as shown in the examples of the invention of the publication, other pastes such as agar and carrageenan are indispensable in order to obtain shape retention. For example, the method disclosed in the patent publication Even if it is applied to manufacture, the filling ability to the mold is not considered, so the method disclosed in the patent publication was eventually poured into a large rectangular mold and solidified as shown in the patent publication. This can only be applied to the case of a candy obtained by cutting later.

  JP-A-2002-281906 discloses “a rice cake-like confectionery containing a gelling agent, a saccharide, and a processed cereal food and / or processed starch food”. It describes a method for preventing gummy dough from adhering to the cutting blade by containing a grain processed food and / or starch processed food when filling and solidifying a tray of a size and cutting it into a predetermined size. ing. However, examples of the “starch-processed food” used in the method include “bread crumbs and dried mashed potatoes”, and do not disclose that processed starch is used in the production of the “boiled candy”. Absent.

  As described above, in gummy candy using conventional gelatin as a gelling agent, various methods have been proposed to improve the specific flavor and color tone, or improve the texture and variation. No method has been provided that could achieve this completely. As described above, although a method for producing gummy candy using a thin paste starch such as acid-treated starch or oxidized starch as a gelling agent has been known, in recent years, only a part or all of gelatin is replaced with these starches. It is not possible to provide a gummy candy that can satisfy the food texture that is widely preferred by Japanese consumers, especially Japanese, and is rarely used in actual production. In addition, as described above, a method of using modified starch is also disclosed. However, the combined use with gelatin and other gelling agents is not possible due to insufficient shape retention when the modified starch is used alone as in the prior art. As a gelling agent, instead of gelatin, processed starch is used as a main ingredient, and a prepared gummy candy having a good flavor, color and texture has not yet been provided.

JP-A-6-169696. Japanese Patent Application Laid-Open No. 11-146761. JP 2002-45116 A. JP 2002-281906 A. JP2003-235455A. JP 2009-171862 A. JP 2010-512235 A. JP 2010-130935 A. Japanese Patent Application Laid-Open No. 2010-252681. JP 2011-130731 A. JP 2011-130718 A JP, 2011-152097, A. Unexamined-Japanese-Patent No. 2011-177036. JP2011-188816A. Japanese Patent No. 3126453. Japanese Patent No. 4523668.

  An object of the present invention is to provide a gummy candy that is excellent in flavor, color tone, elasticity and crispness, and has a high palatability, and is particularly unique to gummy candy using conventional gelatin as a gelling agent. Flavor (animal odor), color tone (brown color), teething, and too hard food generated by using thin starch starch such as acid-treated starch and oxidized starch that are known as alternatives to conventional gelatin An object of the present invention is to provide a gummy candy excellent in flavor, color tone, and texture by improving the feeling, toothedness, and color tone (white turbidity).

  In order to solve the above-mentioned problems, the present inventors have developed a gummy candy using conventional gelatin as a gelling agent and a gummy candy using a thin paste starch such as acid-treated starch or oxidized starch known as a gelatin substitute. As a gelling agent used in the preparation of gummy candy, acid-treated starch and a cross-linked starch with a specific sedimentation product should be used in combination, as we are eagerly examining improvements in flavor, color, texture, and toothing that impede palatability. In the case of using gelatin as a gelling agent, there are no problems such as peculiar flavor (animal odor), color tone (brown color), and teething, and furthermore, when using thin starch starch In addition, it has been found that there is no problem such as too hard texture, toothed, color tone (white turbidity), and that it is possible to provide a gummy candy excellent in flavor, color tone, elasticity and crispness, and the present invention has been completed.

  That is, the present invention contains an acid-treated starch and a cross-linked starch having a sedimentation product of 3.0 to 9.9 as a gelling agent, and is excellent in flavor, color tone, elasticity, and crispness, characterized by being prepared. Made of gummy candy. Here, the sedimentation product in the present invention is displayed as a sedimentation product measured by the following method: First, 0.15 g (converted to solids) of a starch sample is weighed into a test tube and prepared in advance. Pour 15 ml (prepared with 26% by weight ammonium chloride, 10% by weight zinc chloride and 64% water). Next, using a tabletop vibrator, the starch sample in the test tube is uniformly dispersed, immediately fixed in a boiling bath, heated for 10 minutes, and then cooled to 25 to 35 ° C. The starch sample in the test tube is dispersed again using a desktop vibrator, poured into a 10 ml capacity graduated cylinder, allowed to stand at 25 ° C. for 20 hours, the scale of the precipitate is read, and this value is taken as the sedimentation product. .

  In the present invention, the content ratios of the acid-treated starch and the crosslinked starch in the gummy candy are solid-converted ratios of acid-treated starch 6 to 14% by mass, crosslinked starch 1 to 4% by mass, and further acid-treated starch and crosslinked The content rate by which the total content rate of starch will be 8-16 mass% is employ | adopted.

  In the present invention, the acid-treated starch used can include acid-treated starch obtained by immersing raw starch in an acidic aqueous solution prepared using sulfuric acid or hydrochloric acid, and neutralizing and washing after the immersion. Particularly preferred examples of the crosslinked starch used include phosphoric acid crosslinked starch, phosphoric acid monoesterified phosphoric acid crosslinked starch, adipic acid crosslinked starch, acetylated phosphoric acid crosslinked starch, acetylated adipic acid crosslinked starch, and hydroxypropylated Mention may be made of one or more types of crosslinked starch selected from the group consisting of phosphoric acid crosslinked starch.

  Specifically, the present invention specifically includes (1) acid-treated starch and a crosslinked starch having a sedimentation product of 3.0 to 9.9 as a gelling agent, and the flavor, color tone, and elasticity characterized by being prepared. -Gummy candy with excellent crispness, (2) The content ratio of acid-treated starch and cross-linked starch in gummy candy is a solid conversion ratio, acid-treated starch 6-14 mass%, cross-linked starch 1-4 mass% Furthermore, the total content of acid-treated starch and cross-linked starch is 8 to 16% by mass, and (3) acid-treated starch is obtained by converting raw material starch into sulfuric acid. Alternatively, the gummy candy according to (1) or (2) above, which is an acid-treated starch obtained by dipping in an acidic aqueous solution prepared using hydrochloric acid, and neutralizing and washing treatment after dipping, 4) Crosslinked starch is phosphoric acid crosslinked starch, One or more kinds of crosslinked starch selected from the group consisting of acid monoesterified phosphoric acid crosslinked starch, adipic acid crosslinked starch, acetylated phosphoric acid crosslinked starch, acetylated adipic acid crosslinked starch, and hydroxypropylated phosphoric acid crosslinked starch It consists of the gummy candy according to any one of the above (1) to (3).

  The present invention relates to a conventional gelling agent, such as when gelatin is used as a gelling agent, or when a thin paste starch such as acid-treated starch or oxidized starch is used as a substitute for the gelling agent. Gummy candy with a special taste (beast odor), color tone (brown color; white turbidity), texture, and toothed appearance, excellent taste, color, and texture provide.

  The present invention contains an acid-treated starch and a cross-linked starch having a sedimentation product of 3.0 to 9.9 as a gelling agent, and is characterized in that it is prepared and has good flavor, color tone, elasticity and crispness. Made of candy. The gummy candy in the present invention refers to a product produced by adding a gelling agent to a sugar solution mainly boiled with sugars such as sugar and starch syrup and solidifying (gelling), workability, storage stability, Alternatively, from the viewpoint of consumer preference, in addition to these main raw materials, various auxiliary raw materials such as fruit juice, acidulant, fragrance, and oil and fat can be used as necessary.

  The acid-treated starch used in the present invention is obtained by immersing raw starch in an acidic aqueous solution prepared using hydrochloric acid or sulfuric acid for half a day to several days below the gelatinization temperature, and then neutralizing, washing with water, filtering and drying. It refers to the starch that is produced. The appearance is the same as that of the raw material starch, but when gelatinized by heating, it becomes a transparent low-viscosity paste, so it is also called a thin-boiling starch. As the raw material starch of the acid-treated starch used in the present invention, any starch may be used, for example, potato starch, corn starch, tapioca starch, waxy potato starch, waxy corn starch, sweet potato starch, mung bean starch, sago starch, There are various types of pea starch, rice starch, glutinous rice starch, etc., but it is more preferable to use mung bean starch, sago starch, pea starch, corn starch, and high amylose corn starch.

  The cross-linked starch used in the present invention refers to a starch in which cross-linking is formed between hydroxyl groups of starch using a cross-linking agent, and the cross-linking structure suppresses the swelling of starch granules, so that acid, alkali, or mechanical This refers to processed starch that is less susceptible to viscosity reduction due to mechanical shearing force. Specific examples include phosphoric acid crosslinked starch obtained by crosslinking reaction with a crosslinking agent such as phosphoric anhydride, phosphorus oxychloride, trimetaphosphate, and adipic acid crosslinked starch crosslinked with adipic acid. Since the degree of cross-linking can be adjusted by conditions such as the type, amount, or reaction temperature, a suitable cross-linked starch can be selected and used according to the purpose.

  The cross-linked starch used in the present invention includes a cross-linked starch obtained by performing an etherification reaction or an acetylation reaction with an etherifying agent or an esterifying agent at the same time as the above-described cross-linking reaction with a cross-linking agent. Examples thereof include phosphoric acid crosslinked starch, acetylated phosphoric acid crosslinked starch, and acetylated adipic acid crosslinked starch. Any starch may be used as the raw material starch of the crosslinked starch used in the present invention, for example, potato starch, corn starch, tapioca starch, waxy potato starch, waxy corn starch, waxyta pioca starch, sweet potato starch, mung bean starch, sago Examples include starch, pea starch, rice starch, glutinous rice starch, and high amylose corn starch.

  As the crosslinked starch used in the present invention, the crosslinked starch having a sedimentation product of 3.0 to 9.9 is used. This is because the elasticity of the gummy candy obtained is inferior when the numerical value of the sedimentation product does not fall within this range. In addition, in the crosslinked starch used in the present invention, those having a sedimentation product of 5.5 to 9.8 are more preferable.

  In the present invention, sedimentation is measured by the following method: First, 0.15 g (converted to solids) of a starch sample is weighed into a test tube, and a reagent prepared beforehand (26 mass% ammonium chloride, chloride) Pour 15 ml) (prepared with 10% by weight zinc, 64% water). Next, using a tabletop vibrator, the starch sample in the test tube is uniformly dispersed, immediately fixed in a boiling bath, heated for 10 minutes, and then cooled to 25 to 35 ° C. The starch sample in the test tube is dispersed again using a desktop vibrator, poured into a 10 ml capacity graduated cylinder, allowed to stand at 25 ° C. for 20 hours, the scale of the precipitate is read, and this value is taken as the sedimentation product. .

  The gummy candy of the present invention is a combination of the acid-treated starch and the crosslinked starch having a sedimentation product of 3.0 to 9.9 as a gelling agent. Gummy candy gels by using an appropriate amount of acid-treated starch, but using acid-treated starch only gives a hard gummy candy with no elasticity, causing problems such as toothing and cloudiness, By using the cross-linked starch in combination, it is possible to give the gummi candy favorable elasticity, crispness, and transparency.

  The details of the acid-treated starch and the cross-linked starch used in the present invention are as described above, but a plurality of types can be used simultaneously for each starch. In particular, when it is desired to give the texture a variation in elasticity, a plurality of acid-treated starches and cross-linked starches may be blended or used properly within the range of blending ratios described below.

  In the gummy candy of the present invention, the content of acid-treated starch and crosslinked starch (solid content equivalent) is 6 to 14% by mass and 1 to 4% by mass, respectively, and the total amount is 8 to 16% by mass. It is preferable that Furthermore, it is more preferable that the content of the acid-treated starch and the crosslinked starch is 8 to 13% by mass and 2-3% by mass, respectively, and the total amount is 10 to 15% by mass. This is because if the content of the acid-treated starch in the gummy candy is less than 6% by mass, gelling of the gummy candy is insufficient and cannot be molded, and if it is more than 14% by mass, the viscosity increases excessively to the mold. This is because it becomes impossible to fill in.

  Further, if the content of the crosslinked starch in the gummy candy is less than 1% by mass, elasticity cannot be imparted to the gummy candy, resulting in a crisp texture, and if it is more than 4% by mass, it will be excessively increased. This is because the mold cannot be filled into the mold. Furthermore, the total of the acid-treated starch and the crosslinked starch is preferably 8 to 16% by mass. The reason is that if it is less than 8% by mass, gelling of gummy candy is insufficient and cannot be molded, and elasticity cannot be imparted, resulting in a crisp texture. Further, if the amount is more than 16% by mass, the viscosity is excessively increased and the mold cannot be filled.

The present invention prepares gummy candy by using acid-treated starch and cross-linked starch as the gelling agent, but in a range not departing from the effect of the present invention, that is, as the gelling agent, By using the treated starch and the cross-linked starch, the conventional gelling agent such as gelatin, agar is used within the range where the effect of improving the taste, color and texture peculiar to gummy candy using the conventional gelling agent is achieved. , Other gelling agents such as carrageenan and pectin can be used in combination. By using these gelling agents in combination, the texture can be varied.
However, for example, gelatin that has been conventionally used as a gelling agent can be used in combination, but the problem and effect of the present invention is to process gelatin frequently used as a gelling agent in gummy candy production. By replacing starch with the purpose of preparing gummy candy with improved gelatin-specific flavor, color tone, and texture, in the present invention, especially when gelatin is used in combination, the content is converted to solids It is desirable to keep the ratio to 2% by mass or less.

  The gummy candy produced according to the present invention has a clear taste and color tone that cannot be obtained by the conventional method for producing gummy candy used as a gelatinizing agent such as gelatin, and is obtained by a conventional method using only acid-treated starch. To provide gummy candy with unsettled elasticity and crisp texture.

  EXAMPLES Hereinafter, although an Example and a comparative example demonstrate this invention concretely, this invention is not limited by these.

[Examples 1 to 4 and Comparative Examples 2 to 4]
Gummy candy was prepared as shown below with the formulation shown in Table 1. The acid-treated starch used in all the examples was an aqueous solution obtained by suspending sago starch prepared in Baume degree (suspension specific gravity) 20 in water. While maintaining the slurry at 30 ° C., sulfuric acid was added to adjust the pH to 1.5, and this was stirred for 20 hours. After the reaction, washing with water was repeated until the pH reached 5 or more, and the mixture was dried.

  First, the processed starch and water are sufficiently heated and stirred to obtain a starch paste, and sugar and starch syrup previously warmed to 60 ° C. or more are added while heating and stirring. Boiled until%. This was cooled to 80 ° C., trisodium citrate, citric acid, and fragrance were added and stirred, and poured into a conical starch mold having a diameter of 2 cm and a height of 2 cm at 65 ° C. and filled. This was dried in a thermostatic chamber at 22 ° C. and a relative humidity of 50% for 144 hours to obtain a gummi candy of Examples 1 to 4 and Comparative Examples 2 to 4 with a moisture content of 18%.

[Comparative Example 1]
Gummy candy was prepared as follows with the formulation shown in Table 1: A sugar solution prepared by adding water to sugar and starch syrup to a moisture content of 40% was heated with stirring and boiled until the moisture content reached 19%. This was cooled to 80 ° C., added with an aqueous gelatin solution (37% solution) that had been pre-dissolved and kept at 70 ° C., and stirred. And poured into a conical starch mold having a diameter of 2 cm and a height of 2 cm at 65 ° C. This was dried in a thermostatic chamber at 22 ° C. and a relative humidity of 50% for 144 hours to obtain a gummi candy of Comparative Example 1 with a moisture content of 18%.

  The appearance and texture of the gummy candy obtained in Examples 1 to 4 and Comparative Examples 1 to 4 were evaluated by 10 panelists. The results are also shown in Table 1.

  As is apparent from the results in Table 1, in all Examples where the solid content of acid-treated starch is 6 to 14% by mass and the solid content of crosslinked starch is 2% by mass, starch mold Thus, a gummy candy having good color tone, flavor, elasticity, and good tooth separation was obtained. On the other hand, in the comparative example, the starch mold cannot be filled due to an increase in viscosity, and molding is difficult, or even if it can be filled into the starch mold, it does not form a gummy candy due to insufficient shape retention, Even if it has the characteristics, it was not possible to obtain a clear color tone and flavor, or it had a toothy texture with no elasticity.

[Examples 5 to 11 and Comparative Examples 5 to 8]
Gummy candy was prepared as follows with the formulation shown in Table 2. First, the starch paste was obtained by sufficiently heating the processed starch and water while stirring, and then sugar while heating and stirring. And waterpox (previously warmed to 60 ° C. or higher) and boiled until the water content was 25%. This was cooled to 80 ° C., trisodium citrate, citric acid and fragrance were added, mixed by stirring, poured into a conical starch mold having a diameter of 2 cm and a height of 2 cm at 65 ° C., and filled. This was dried in a temperature-controlled room at 22 ° C. and a relative humidity of 50% for 144 hours to obtain a gummi candy of Examples 5 to 11 and Comparative Examples 5 to 8 with a moisture content of 18%.

[Example 12]
Gummy candy was prepared as follows with the formulation shown in Table 2: First, the processed starch and water were sufficiently heated and stirred to obtain a starch paste solution, followed by heating and stirring with sugar and 60 in advance. A jar of water that was warmed to more than 0 ° C. was added, and the mixture was further heated and stirred until the water content was 23%. A gelatin aqueous solution previously dissolved in a concentration of 30% and kept at 70 ° C. was added and stirred. The mixture was cooled to 80 ° C., trisodium citrate, citric acid, and fragrance were added and stirred. And poured into a conical starch mold having a diameter of 2 cm and a height of 2 cm. This was dried in a thermostatic chamber at 22 ° C. and a relative humidity of 50% for 144 hours to obtain a gummi candy of Example 12 with a moisture content of 18%.

  The appearance and texture of the gummy candy obtained in Examples 5 to 12 and Comparative Examples 5 to 8 were evaluated by 10 panelists. The results are also shown in Table 2.

  As is apparent from the results in Table 2, the solid content of the acid-treated starch is 8% by mass and the solid content of the cross-linked starch having a sedimentation product of 3.0 to 9.9 is 1 to 4 mass. In all of the Examples, the gummy candy was suitable for filling into a starch mold, had shape retention as a gummy candy, and had good color tone, flavor, elasticity, and good tooth separation. On the other hand, the comparative example does not form a gummy candy due to insufficient shape retention even if it can be filled into a starch mold, or has a toothy texture that does not have elasticity even with shape retention. there were.

The present invention relates to a conventional gelling agent, such as when gelatin is used as a gelling agent, or when a thin paste starch such as acid-treated starch or oxidized starch is used as a substitute for the gelling agent. Gummy candy with a special taste (beast odor), color tone (brown color; white turbidity), texture, and toothed appearance, excellent taste, color, and texture provide.

Claims (4)

  A gummy candy excellent in flavor, color tone, elasticity and crispness, characterized by containing an acid-treated starch and a crosslinked starch having a sedimentation product of 3.0 to 9.9 as a gelling agent.   The content ratio of acid-treated starch and cross-linked starch in gummy candy is a solid conversion ratio, acid-treated starch 6-14% by mass, cross-linked starch 1-4% by mass, and further the total content of acid-treated starch and cross-linked starch The gummy candy according to claim 1, wherein the ratio is 8 to 16% by mass.   The acid-treated starch is an acid-treated starch obtained by immersing a raw material starch in an acidic aqueous solution prepared using sulfuric acid or hydrochloric acid, and neutralizing and washing after the immersion. Gummy candy.   The cross-linked starch is a group consisting of phosphoric acid cross-linked starch, phosphoric acid monoesterified phosphoric acid cross-linked starch, adipic acid cross-linked starch, acetylated phosphoric acid cross-linked starch, acetylated adipic acid cross-linked starch, and hydroxypropylated phosphoric acid cross-linked starch The gummy candy according to claim 1, wherein the gummy candy is one or more types of crosslinked starch selected from the group consisting of: