JP2013111055A - Method for producing gummi candy-like confectionery with tearable characteristic - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for efficiently producing gummi candy-like confectionery while maintaining quality so as to give such enjoyment that the confectionery is tearable into desired sizes while having elasticity and stickiness like gummi candy and that the respective torn confectionery pieces have a variety of tastes and textures.SOLUTION: The method for producing tearable gummi candy-like confectionery containing, as a solid content, 35-80 wt.% saccharides, 5-40 wt.% edible oil and fat, and at least one kind selected from gelatin, pectin, carrageenan and pullulan, and having an elasticity of 5.0×10-2.0×10kg/m/s and a viscosity of 1.5×10-8.0×10kg/m/s, includes steps of heating and mixing the material; forming an obtained mixture into sheet-like dough with a thickness of 0.2-5 mm; forming thin noodle line shaped slits on the surface of the sheet-like dough; and cutting the sheet-like dough almost vertically to the noodle line direction.

Description

  The present invention relates to a method for producing a gummy candy-like confectionery having tearable properties.

  In recent years, along with the variety of tastes, confectionery rich in variations in texture, taste and shape has been proposed. In particular, gummy candy is recognized by a wide range of people among confectionery, and it is popular as an enjoyable confectionery that is textured and seasoned and molded into various shapes. 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 addition, in recent years, the market for gummy candy has been expanded to a wide range of ages due to the enrichment of flavor by improving the sense of fruit juice and the innovative improvement of texture, and the market is growing. Under these circumstances, consumer interest has been concentrated on more deliciousness and newness, and there is a demand for gummy candies that combine the taste and texture of sweets with crushing fun. It has been.

  Among foods having physical properties that have been widely used by a wide range of generations, foods having the property of tearing with so-called fingers, such as salmon, scallops, and squid, are extremely popular. In addition, a variety of foods that mimic the actual shape, taste, texture, and tearing fiber feeling such as salmon and scallops as described above have been sold using paste products mainly made of fish meat, and various methods for their production are also proposed. Has been. For example, kamaboko is chopped into noodles, and a food product obtained by concentrating it is known. In addition, the surimi molded product before heating is shredded and focused, and further heated to improve the binding property between the fibers (Patent Document 5), and the kneaded product is molded into a sheet shape and is not cut into this There has been proposed a method (Patent Document 6) in which a groove is engraved at a certain depth, and this is rolled into a rod-shaped molded product.

  Moreover, as food which has the property which can be torn, from cheese as a main raw material, for example, the method (patent documents 7 and 8) which softens cheese after heating in hot water, and fiberizes (patent documents 7, 8), skim milk, and concentrated milk There are various production methods such as a method of gelling casein in milk by adjusting the pH of a metal polyvalent ion such as calcium and adjusting the pH (Patent Document 9). Has 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 it and stretching it in a plastic state has been proposed (Patent Document 10). . This has a fibrous tearable structure and has a mouthfeel that is peculiar to chocolate, and does not have a texture and flavor variation like gummy candy.

  In candy confectionery such as gummy candy, the present inventors blend a gelatin solution containing crystalline saccharides and a certain amount of edible fats and oils and heat-treated under certain conditions, and further pulling in a certain direction. Thus, a gummy candy-like confection that can be torn while having a fresh and elastic texture like a gummy candy has been proposed (Patent Documents 11 and 12). However, while the gummy candy-like confectionery described in Patent Documents 11 and 12 can be torn and enjoy a new texture and taste, since it contains a large amount of crystalline sugar, In particular, the crystallization of sugar is progressing, and it is difficult to control the texture of gummy candy-like confectionery, and although it is tearable, the dough tends to be partially broken and the quality tends to become unstable. There was a problem that it was difficult to control feeling and physical properties.

JP 2008-206512 A JP 2008-67638 A JP 2009-213368 A JP 2004-321140 A Japanese Patent Publication No. 61-09022 Japanese Examined Patent Publication No. 58-029065 Japanese Examined Patent Publication No. 58-48145 Japanese Patent Publication No.58-31173 Japanese Patent Publication No.55-30822 Japanese Patent No. 3575514 JP 2011-130731 A Japanese Patent Application No. 2010-43338

  The present invention enjoys the pleasure of being able to tear to the desired size while having elasticity and stickiness like gummy candy, and the variety of taste and texture of each torn piece of confectionery An object of the present invention is to provide a production method capable of efficiently producing a gummy candy-like confectionery that can be produced while maintaining the quality.

That is, the gist of the present invention is as follows.
[1] The solid content includes 35 to 80% by weight of carbohydrates, 5 to 40% by weight of edible oils and fats, and at least one selected from gelatin, pectin, carrageenan and pullulan, and has an elasticity of 5.0 × 10 is ^{5 kg / m 2 · sec~2.0 ×} 10 6 kg / m 2 · sec, tackiness ^{1.5 × 10 5 kg / m 2} · sec~8.0 × 10 5 kg / m 2 · sec A method for producing a tearable gummy candy-like confectionery, comprising the following steps:
(1) A step of heating and mixing the raw materials,
(2) a step of forming the resulting mixture into a sheet-like fabric having a thickness of 0.2 to 5 mm;
(3) a step of making a thin noodle-like cut on the surface of the sheet-like dough,
(4) cutting the sheet-like dough in a direction substantially perpendicular to the direction of the noodle strings,
[2] The method for producing a tearable gummy candy-like confectionery according to [1], wherein the gelatin is a gelatin having a viscosity of 280 bloom or more and a viscosity of 4.0 mPa · s or more,
[3] The present invention relates to the method for producing a tearable gummy candy-like confectionery according to [1] or [2], wherein the Brix of the mixture obtained in the step (1) is 80 to 92.

  ADVANTAGE OF THE INVENTION According to this invention, the gummi candy-like confectionery which can be torn while having elasticity and adhesiveness like a gummy candy can be manufactured with stable quality and in large quantities. The gummy candy-like confectionery obtained according to the present invention can be enjoyed while tearing to a desired size and enjoy the variety of taste and texture of each torn piece of confectionery. It is a new confectionery that can give consumers a crush not found in gummy candy.

  The present invention is described in detail below.

The present invention contains 35 to 80% by weight of saccharides, 5 to 40% by weight of edible oils and fats, and at least one selected from gelatin, pectin, carrageenan and pullulan as solids, and has an elasticity of 5.0. ^{× 10 5 kg / m 2 ·} sec~2.0 × 10 6 kg / m 2 · sec, tackiness ^{1.5 × 10 5 kg / m 2} · sec~8.0 × 10 5 kg / m 2 · sec A tearable gummy candy-like confectionery production method comprising the following steps (1) to (4):
(1) Step of heating and mixing the raw materials (2) Step of forming the resulting mixture into a sheet-like dough having a thickness of 0.2 to 5 mm (3) Thin noodle-like cuts on the surface of the sheet-like dough (4) The sheet-shaped dough is cut in a direction substantially perpendicular to the direction of the noodle strings.

  By having such characteristics, a confectionery having a characteristic not found in gummy candy that can be torn while having a fresh and elastic texture like gummy candy is manufactured in stable quality and in large quantities. be able to.

Gummy candy is a confectionery that is generally characterized by a chewy and rich texture. Its main production method is to dissolve sugar such as sugar and starch syrup and heat it to a sugar solution cooked by heating. Many gelling agents are solidified mainly using gelatin.
On the other hand, the gummy candy-like confectionery referred to in the present invention, in addition to the general gummy candy as described above, is made from saccharides, edible fats and oils, and at least one selected from gelatin, pectin, carrageenan and pullulan, By having specific elasticity and adhesiveness, it is a confectionery that has the same elastic texture as a gummy candy.

The saccharide mainly forms the body of a gummy candy-like confectionery, and is used for giving sweetness and a fruit juice feeling as a confectionery. For example, sugar, starch syrup, fructose glucose liquid sugar, sugar alcohol, reduced starch syrup, powdered sugar, fondant and the like can be used.
The sugar content in the solid content of the gummy candy-like confectionery is preferably 35 to 80% by weight.
If the content of the saccharide is less than 35% by weight, it is difficult to give an elastic texture like gummy candy, and it will be difficult to produce a delicious confectionery lacking in sweetness and fruit juice. When the sugar content exceeds 80% by weight, it is too elastic and hard to eat, and stickiness occurs, resulting in poor workability such as adhesion to machines and devices.

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.
Content of the edible fat in the solid content of the said gummy candy-like confectionery is 5 to 40 weight%. 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. As for content of the said edible oil and fat, 10 to 30 weight% is more preferable.

  In the present invention, gelatin, pectin, carrageenan, pullulan and the like are used in order to give the dough of the gummy candy-like confectionery and the flexibility. Among these, gelatin is most preferable from the elastic texture and workability of the dough.

Examples of the gelatin include pig 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 when considering the texture and tearability, the viscosity should be 4.0 mPa · s or more at 280 to 300 bloom. preferable.
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 solid content of the gummy candy-like confectionery is preferably 2.5 to 10% by weight from the viewpoint of achieving a desired effect.

The pectin is a polysaccharide contained in plant cell walls and the like, and may be any one that is mainly used as a gelling agent or thickener in foods.
The content of pectin in the gummy candy-like confectionery is preferably 0.1 to 2% by weight from the viewpoint of achieving a desired effect.

  The carrageenan may be any polysaccharide derived from red algae that is mainly used as a gelling agent or thickener in foods. The content of carrageenan in the gummy candy-like confectionery is preferably 0.1 to 2% by weight from the viewpoint of achieving a desired effect.

  The pullulan is a polysaccharide derived from starch and has excellent thickening, adhesiveness, adhesion, tackiness, film-forming properties, coating properties, etc., and produces edible water-soluble molded products (films, capsules, etc.). Or may be used as a thickener. The pullulan content in the gummy candy-like confectionery is preferably 0.5 to 5% by weight from the viewpoint of achieving a desired effect.

The gummy candy-like confectionery may contain optional components in addition to the raw materials in order to control physical properties such as flavor and texture.
Optional ingredients include, for example, starch, agar, polydextrose, glucomannan, gum arabic, gellan gum, sodium alginate, xanthan gum, tragacanth gum, guar gum, karaya gum, tamarind seed gum, dietary fiber, milk protein, soy protein, wheat protein, fruit juice , Sweeteners, acidulants, flavors, flours, amino acids, thickening polysaccharides, emulsifiers and the like. The content of these optional components is not particularly limited.

(1) Step In the present invention, first, in addition to at least one selected from carbohydrates, edible fats and oils, gelatin, pectin, carrageenan and pullulan, the optional components are mixed and stirred if necessary. At this time, heating is performed to dissolve the raw material. As heating temperature, 50-80 degreeC is preferable.
The heating means may be any means similar to that used for producing a sugar confectionery dough such as gummy candy, and is not particularly limited.

  At the time of the heating and mixing, if necessary, the fluidity of the mixture obtained by adding water may be adjusted. However, it is preferable to adjust the amount of water to such an extent that molding of the mixture is not difficult in the step (2) described below, and more specifically, it is more preferable to prepare within the range of Brix 80-92. As the method for adjusting the Brix, a target value is calculated in advance for the moisture value in the mixture, and the water amount is calculated from the amount of the raw material so as to meet the target value, or after appropriately blending water, boiled. The moisture value may be adjusted, and there is no particular limitation.

(2) Step Next, the mixture obtained in the step (1) is formed into a sheet-like material having a thickness of 0.2 to 5 mm.
In order to obtain the dough formed into a sheet shape, it can be obtained by using various existing methods depending on the state of the dough. For example, a method in which the mixture is poured into a plate of a certain size and formed into a sheet having a thickness of 0.2 to 5 mm, a method in which the mixture is pressed under a certain pressure and formed into a sheet, and the mixture is rolled. Examples thereof include a method of rolling the sheet into a sheet having a thickness of 0.2 to 5 mm by a roller, and a method of flowing the mixture on a belt conveyor and slicing it to a thickness of 0.2 to 5 mm. In any method, it is preferable to form the sheet with a certain width.

  Further, when the thickness of the sheet-like material is less than 0.2 mm, the material is easily torn when being formed into a sheet shape in this step, and is finally easily broken when it is torn. In addition, when the thickness exceeds 5 mm, it can be stably formed into a sheet shape, but the dough is too thick to be formed into a noodle shape through a noodle making machine in the next step (3), It becomes difficult to engrave the groove to a depth that does not cut through the roll.

(3) Step Next, a thin noodle-like cut is made on the surface of the sheet-like dough obtained in the step (2).
As a means for making a thin noodle-like cut, a machine that can be formed into a noodle-like shape such as a noodle making machine can be used, but more preferably, it is used when producing crab-like kamaboko. It is desirable to use a pair of rolls (hereinafter referred to as shredding machines) capable of engraving grooves at a depth that is not cut. By the above method, an easy-to-handle sheet-like dough can be produced, which corresponds to a product in which a plurality of thin noodle-like doughs are joined in parallel, without making a separate noodle-like molded product.
The cross-sectional shape of the noodle strings is not particularly limited as long as it is substantially circular. Moreover, about the depth of the notch between noodle strings, the depth which should just maintain the intensity | strength so that the sheet-like material | dough which made the notch | cut_in can be cut | disconnected naturally should just be maintained.

(4) Step Next, the sheet-like dough obtained in the step (3) is cut in a direction substantially perpendicular to the noodle string direction.
As a means for cutting, any conventional method can be used. For example, a caramel cutter or the like may be used as long as it cuts a sheet-like material into a certain size.

  The cut sheet piece may be used as it is as a gummy candy-like confectionery, or it may be rounded in a vertical direction and formed into a stick shape with either the left or right side in the direction parallel to the noodle string-like cut.

  The gummy candy-like confectionery obtained as described above has a tearable property. In the present invention, the tear property means that adult men and women can easily tear by hand. Specifically, the force applied when tearing a confectionery is measured by a shear test by the following method. It can be judged by doing.

  For the measurement, a texture analyzer (“Text Analyzer TA.XT.plus”, manufactured by Stable Micro Systems) is used. Gummy candy-like confectionery is cut into 15 mm (vertical: parallel to the noodle line direction) × 10 mm (horizontal: perpendicular to the noodle line direction) and cut into 0.75 mm in the vertical direction from the center of the sample. One side is fixed to the plunger and one side 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) applied until it is completely torn is torn. Power. The value of this tearing force can be used as a measure of the ease of tearing the 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 commercially available gummy candy and starch jelly confectionery, it is generally 1.5 to 3.0 kg · sec, and in the case of soft candy, it is 3.0 to 5.0 kg · sec.

Moreover, the said gummy candy-like confectionery has elasticity and adhesiveness similar to a gummy candy.
Specifically, using the same texture analyzer as described above, measurement is performed using a cylindrical probe having a penetration distance of 200%, a measurement speed of 1 mm / sec, a measurement temperature of 20 ° C. and a diameter of 2 mm, and the “elasticity” obtained as a measurement value is obtained. It is possible to clarify an index of hardness of gummy candy-like confectionery, and it is possible to indicate an index of adhesion to machinery, equipment, etc., by “stickiness” obtained as a measured value. The specific measurement was in accordance with the manual attached to the measuring device.

As the elasticity of gummy candies like confectionery, a ^{5.0 × 10 5 kg / m 2} · sec~2.0 × 10 6 kg / m 2 · sec. If the elasticity is 5.0 × 10 ⁵ kg / m ² · sec or less, the dough is too soft and adheres to the machine, making it difficult to cut into a thin noodle string. If the elasticity exceeds 2.0 × 10 ⁶ kg / m ² · sec, the dough is too hard and it becomes difficult to cut into a thin noodle string.
As the adhesive of the gummy candies like confectionery, a ^{1.5 × 10 5 kg / m 2} · sec~8.0 × 10 5 kg / m 2 · sec. When the tackiness is 1.5 × 10 ⁵ kg / m ² · sec or less, the dough becomes too crunchy, and the dough tends to be easily broken in the process of cutting into thin noodle strings. On the other hand, when the viscosity is 8.0 × 10 ⁵ kg / m ² · sec or more, the viscosity of the dough is too high, and the dough easily adheres to the machine, making it difficult to cut into a thin noodle string.

In addition, the gummy candy-like confectionery can be produced efficiently, and the moisture value is desirably 8 to 20% by weight from the viewpoint of providing a texture similar to that of gummy candy.
The moisture value refers to a value measured by a vacuum drying method.

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.
In Examples 1 to 11 and Comparative Examples 1 and 2 to be described later, gummy candy-like confectionery was prepared using each raw material so as to have the blending ratio shown in Table 1.

Example 1
Carbohydrates and edible oils and fats are mixed, water-dissolved and heated to dissolve, and then boiled to prepare a mixed solution. This is 1.5 times the amount of gelatin (acid-treated gelatin derived from 280 bloom pig skin). Then, the gelatin solution swollen with was mixed, citric acid, colorant, sweetener and grape flavor were mixed, and Brix of the mixture was adjusted to 82.
Next, the obtained mixture was poured into a Teflon-processed plate and cooled to prepare a sheet-like fabric having a thickness of 2 mm.
Next, the sheet-like dough is shredded with a pair of rolls (Yanagear Co., Ltd.) attached to a pair of rolls that can be engraved to a depth that is not cut, which is used when manufacturing a crab-like kamaboko. And a sheet with a thin noodle-like cut formed on the surface.
Next, the obtained sheet was cut into 1 cm × 5 cm pieces using a caramel cutter.
As described above, a gummy candy-like confectionery that can be torn in a direction parallel to the noodle string-like cut was obtained.
The elasticity at this time was 7.2 × 10 ⁵ kg / m ² · sec, and the tackiness was 2.3 × 10 ⁵ kg / m ² · sec.

  The Brix of the obtained gummy candy-like confectionery is substantially the same as the mixture obtained in the manufacturing stage, and the moisture value of the gummy candy-like confectionery is 18% by weight (= 100-82 (Brix)). It was. About the moisture value of the gummy candy-like confectionery obtained in the following Examples 2-11 and Comparative Examples 1-6, it was substantially the same as the mixture obtained at a manufacturing stage similarly to Example 1.

(Example 2)
The raw materials were dissolved and mixed in the same manner as in Example 1 with the composition shown in Table 1. The obtained dough solution was poured on a Teflon-processed belt conveyor, ground to a thickness of 2 mm on the conveyor, cooled by air cooling, and peeled from the conveyor to obtain a sheet-like dough. As the gelatin, acid-treated gelatin derived from pig skin of 280 bloom was used. In addition, the gummy candy-like confectionery was manufactured in the same manner as in Example 1 in the step of cutting the sheet and the step of cutting.
The elasticity at this time was 1.6 × 10 ⁶ kg / m ² · sec, and the tackiness was 5.4 × 10 ⁵ kg / m ² · sec.

(Example 3)
The raw materials were dissolved and mixed in the same manner as in Example 1 with the composition shown in Table 1. The obtained dough was formed into a sheet having a thickness of 2 mm through a rolling roller. In addition, the cutting process was performed in the same manner as in Example 1. As the gelatin, acid-treated gelatin derived from 250 bloom pig skin was used. In addition, the gummy candy-like confectionery was manufactured in the same manner as in Example 1 in the step of cutting the sheet and the step of cutting.
The elasticity at this time was 1.6 × 10 ⁶ kg / m ² · sec, and the tackiness was 5.4 × 10 ⁵ kg / m ² · sec.

Example 4
A gummy candy-like confectionery having the composition shown in Table 1 was produced in the same manner as in Example 1.
The elasticity at this time was 1.6 × 10 ⁶ kg / m ² · sec, and the tackiness was 5.4 × 10 ⁵ kg / m ² · sec.

(Example 5)
HM pectin (UNIPECTINSS150, manufactured by Ruslo), sugar, and starch syrup (Brix75) were mixed by heating. Citric acid, colorant, sweetener, and grape flavor were added to the solution and mixed to prepare Brix83. In addition, the gummy candy-like confectionery was manufactured in the same manner as in Example 1 in the step of forming the sheet, the step of cutting the sheet, and the step of cutting.
The elasticity at this time was 7.5 × 10 ⁵ kg / m ² · sec, and the tackiness was 3.4 × 10 ⁵ kg / m ² · sec.

(Example 6)
Sankara No. 1572 (manufactured by Taiyo Kagaku Co., Ltd.), sugar and starch syrup were mixed by heating. Citric acid, colorant, sweetener, and grape flavor were added to the solution and mixed to prepare Brix83. In addition, the gummy candy-like confectionery was manufactured in the same manner as in Example 1 in the step of forming the sheet, the step of cutting the sheet, and the step of cutting.
The elasticity at this time was 7.5 × 10 ⁵ kg / m ² · sec, and the tackiness was 3.4 × 10 ⁵ kg / m ² · sec.

(Example 7)
Pullulan (produced by Hayashibara Shoji Co., Ltd.), sugar and starch syrup were mixed with heating. Other processes were the same as in Example 1 to produce a gummy candy-like confectionery.
The elasticity at this time was 7.5 × 10 ⁵ kg / m ² · sec, and the tackiness was 5.4 × 10 ⁵ kg / m ² · sec.

(Example 8)
HM pectin (UNIPECTINSS150, manufactured by Ruslo), sugar, starch syrup, and edible fat were dissolved by heating. The sugar solution was mixed with a gelatin solution swollen with 1.5 times the amount of gelatin, and the other steps were performed in the same manner as in Example 1 to produce a gummy candy-like confectionery.
The elasticity at this time was 1.4 × 10 ⁶ kg / m ² · sec, and the tackiness was 7.0 × 10 ⁵ kg / m ² · sec.

Example 9
Pullulan, sugar, starch syrup, and edible fat were dissolved by heating. The sugar solution was mixed with a gelatin solution swollen with 1.5 times the amount of gelatin, and the other steps were performed in the same manner as in Example 1 to produce a gummy candy-like confectionery.
The elasticity at this time was 1.4 × 10 ⁶ kg / m ² · sec, and the tackiness was 7.0 × 10 ⁵ kg / m ² · sec.

(Example 10)
A gummy candy-like confectionery was produced in the same manner as in Example 1 with the formulation shown in Table 1.
The elasticity at this time was 1.0 × 10 ⁶ kg / m ² · sec and the tackiness was 5.0 × 10 ⁵ kg / m ² · sec.

(Example 11)
Using the dough produced in Example 1, the left and right sides in the direction parallel to the noodle string-like cut were used as cores, rounded in the vertical direction, and molded into a stick shape.

(Comparative Example 1)
Raw materials were mixed so that the blending ratios shown in Table 1 were obtained, and a gummy candy-like confectionery was produced in the same manner as in Example 1.
The elasticity at this time was 1.0 × 10 ⁶ kg / m ² · sec, and the tackiness was 8.5 × 10 ⁵ kg / m ² · sec.

(Comparative Example 2)
Raw materials were mixed so that the blending ratios shown in Table 1 were obtained, and a gummy candy-like confectionery was produced in the same manner as in Example 1.
The elasticity at this time was 2.5 × 10 ⁶ kg / m ² · sec, and the tackiness was 8.5 × 10 ⁵ kg / m ² · sec.

(Comparative Example 3)
The raw materials were mixed so that the mixing ratio of Example 1 in Table 1 was obtained, and the Brix of the obtained mixture was adjusted to be 75. Other processes were performed in the same manner as in Example 1.
However, after molding into a sheet shape, all could not be peeled off, and after being shredded, it could be torn, but it was sticky and adhered to the machine, so the workability was not good.
The elasticity at this time was 4.5 × 10 ⁵ kg / m ² · sec, and the tackiness was 1.4 × 10 ⁵ kg / m ² · sec.

(Comparative Example 4)
The raw materials were mixed so that the mixing ratio of Example 1 in Table 1 was obtained, and the Brix of the obtained mixture was adjusted to be 95. Regarding the other steps, a gummy candy-like confectionery was produced in the same manner as in Example 1.
However, after forming into a sheet shape, the dough could not be cut into noodles even through a shredding machine and could not be easily torn.
The elasticity at this time was 2.2 × 10 ⁶ kg / m ² · sec, and the tackiness was 9.1 × 10 ⁵ kg / m ² · sec.

(Comparative Example 5)
The raw materials were mixed so that the mixing ratio of Example 1 in Table 1 was obtained, and the obtained mixed solution was poured on a Teflon-processed belt conveyor, ground to a thickness of 0.15 mm on the conveyor, and air-cooled. The dough was cooled and peeled from the conveyor to obtain a sheet-like dough. This was moved onto a Teflon-treated plate and cooled to produce a sheet-like gummy candy-like confectionery having a thickness of 0.15 mm.

  As a result, when peeling from the conveyor, the dough was partially broken and a sheet having a uniform thickness could not be produced. Further, when the obtained sheet was passed through a shredder, a portion of the dough was cut and the desired tearability could not be obtained.

(Comparative Example 6)
The raw materials are mixed so that the blending ratio of Example 1 in Table 1 is obtained, and the obtained mixed solution is poured onto a Teflon-processed belt conveyor, ground to a thickness of 6 mm on the conveyor, and the dough is cooled by air. It cooled and peeled from the conveyor, and the sheet-like material | dough was obtained. This was moved onto a Teflon-treated plate and cooled to prepare a sheet-like gummy candy-like confectionery having a thickness of 6 mm.
As a result, a uniform sheet having a thickness of 6 mm could be produced, but the obtained sheet was passed through a shredding machine, but it was difficult to engrave the grooves to such a depth that it was not cut. It was.

(Test example)
The gummy candy-like confectionery obtained in Examples 1 to 11 and Comparative Examples 1 to 6 was subjected to a shear test. The measurement was performed as described above.

All of the confectionery of Examples 1 to 11 had a calculated value by a shear test of 0.8 kg · sec or less, and were easy to tear.
On the other hand, the value of Comparative Example 1 was 0.85 kg · sec calculated by the shear test and could be torn, but the sweetness and fruit juice feeling peculiar to gummy candy was not felt, It was lacking in deliciousness. In Comparative Example 2, the calculated value by the shear test was 2.5 kg · sec, and a force was applied to tear, and adhesion to the mechanical device was further caused, resulting in poor workability.
In Comparative Example 3 having a moisture value of 25%, the calculated value by the shear test was 1.0 kg · sec, and it was able to tear, but the stickiness was large and the workability was not good. In Comparative Example 4 having a moisture value of 5%, there was no problem in peelability from the mechanical device, but the calculated value by the shear test was 3.83 kg · sec, which was difficult to tear. It was. In Comparative Example 6, the calculated value by the shear test was 2.72 kg · sec, and it was difficult to tear easily.

Claims (3)

The solid content includes 35 to 80% by weight of saccharide, 5 to 40% by weight of edible oil and fat, and at least one selected from gelatin, pectin, carrageenan and pullulan, and has an elasticity of 5.0 × 10 ⁵ kg / ^{m 2 · sec~2.0 × 10 6 kg} / m 2 · sec, is tearable tacky ^{1.5 × 10 5 kg / m 2} · sec~8.0 × 10 5 kg / m 2 · sec A method for producing a tearable gummy candy-like confectionery, comprising the following steps.
(1) Step of heating and mixing the raw materials (2) Step of forming the resulting mixture into a sheet-like dough having a thickness of 0.2 to 5 mm (3) Thin noodle-like cuts on the surface of the sheet-like dough (4) cutting the sheet-like dough in a direction substantially perpendicular to the direction of the noodle strings   The method for producing a tearable gummy candy-like confectionery according to claim 1, wherein the gelatin is a gelatin having a viscosity of 280 bloom or more and a viscosity of 4.0 mPa · s or more.   The manufacturing method of the tearable gummy candy-like confectionery of Claim 1 or 2 whose Brix of the mixture obtained at the said (1) process is 80-92.