JP2015047118A - Gummy candy - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a gummy candy having texture with elasticity.SOLUTION: There is provided a gummy candy containing a gelatinizer and two or more kinds of saccharides selected from (A) sorbitol, (B) glucose, (C) xylitol, (D) erythritol and (E) glycerine and having percentage contents of each saccharide [A] to [E] satisfying [1], [2], [3] or [4], the total content of saccharide of 60 to 75%, the moisture content of 16 to 24% and the water activity of less than 0.60. [1] containing (A) and/or (B) and (C) and [C] of 50 to 75%. [2] containing (A) and/or (B) and (D) and [D] of 20 to 33.3%. [3] containing (A) and/or (B) and (C) and (D), the sum of [A]+[B] of 20 to 80%, [D] of over 0% to 25% or less. [4] containing two or more kinds selected from (A) to (D) and (E), the sum of [A]+[B] of 80% or less, [C] of 75% or less, [D] of 33.3% or less and [E] of over 0% and 25% or less.

Description

  The present invention relates to a sugar alcohol-based gummy candy and non-sugar, which have a texture similar to that of a gummy candy mainly composed of sucrose, and can be produced in a shorter drying time than conventional ones. Related to Gummy Candy.

  Gummy candy has been widely loved by people since it was invented as a confectionery made from gelatin in Germany in the early 20th century. At present, based on purified saccharides, in addition to gelatin, other gelling agents have been used, and various products have been developed with respect to texture and flavor. However, most gummy candies on the market still use gelatin as the main gelling agent. This is because the texture of gelatin is still highly popular.

  On the other hand, in recent years, so-called non-sugar products based on sugar alcohols, which are considered to have a low ability to produce acids that cause caries (decayed teeth), have appeared on the market. In confectionery products such as candy, whose main component is a saccharide such as sucrose having a high acid-producing ability, a non-sugar product in which the saccharide is replaced with a sugar alcohol or the like has been established as a popular field. Another reason for the high popularity is that sugar alcohols are less caloric than sugars.

  Although gummy candy is highly sticky, it tends to remain on teeth after meals and easily causes tooth decay, but the market for non-sugar gummy candy has not been expanding. One of the causes is considered to be a non-elastic texture that is found in gummy candy mainly composed of sugar alcohol. Such a texture is considered to be mainly due to the small molecular weight of the sugar alcohol used. Therefore, adding a high molecular weight material to impart elasticity to the non-sugar gummy candy is a very rational method.

  Non-sugar gummi candy to which a high molecular weight material is added includes, for example, sugar alcohol 50 to 69.9% by weight, polydextrose 10 to 30% by weight, gum arabic 0.1 to 5% by weight, and gelatin 6 to 13 having a bloom of 220 or more. Gummy candy containing 5% by weight and 14 to 20% by weight of water (Patent Document 1) 50 to 75% by weight of a reduced starch decomposed product of 2 sugars or less, 1 to 30% by weight of a reduced starch decomposed product of 4 or more sugars, thickening Gummy candy (Patent Document 2) containing 0.005 to 0.3% by weight of polysaccharide and gelatin of 220 or more blooms, 5 to 20% by weight of erythritol, 30 to 50% by weight of maltitol, 20 to 50% by weight of polydextrose %, Glucomannan 0.05-0.3% by weight, gelatin containing 250 Bloom or more and viscosity of 4.0 mPa · s or more, moisture content Such as 13 to 17 gummy candy is the weight percent (Patent Document 3) are proposed. However, Patent Documents 1 to 3 do not suggest that the adjustment of the composition and content of sugar alcohol affects the texture of gummy candy and non-sugar gummy candy mainly composed of sugar alcohol.

  The polydextrose contained in Patent Documents 1 and 3 has an effect of making the texture hard because it has a large molecular weight, but the first purpose of use is to reduce calories, Used in sugar confectionery. Non-sugar gummy candies that do not use polydextrose include sugar alcohols and sucrose fatty acid esters (Patent Document 4). However, Patent Document 4 only suppresses crystallization of sugar alcohol by adding sucrose fatty acid ester, and adjustment of the composition and content of sugar alcohol is crystallization of sugar alcohol and gummy candy mainly composed of sugar alcohol. It does not suggest that it affects the texture of non-sugar gummy candy.

  Moreover, as a confectionery mainly composed of gelatin and sugar alcohol, one or more kinds selected from maltitol, lactitol, sorbitol, mannitol, xylitol, erythritol, reduced starch hydrolyzate, reduced xylooligosaccharide, paratinite, and reduced branched oligosaccharide Sugar alcohol 80-96 wt%, gelatin 3-19 wt%, one or more mint flavors selected from peppermint, spearmint, menthol 0.1-2 wt%, citric acid, malic acid, tartaric acid, fumaric acid, adipine There is a sugar-free gummy jelly containing 0.1 to 5% by weight of one or more organic acids selected from acids, lactic acid, acetic acid, and vinegar (Patent Document 5). However, Patent Document 5 does not suggest that adjustment of the sugar alcohol content affects the texture of gummy candy or non-sugar gummy candy mainly composed of sugar alcohol.

  Further, 20-40% by weight of palatinit, 40-60% by weight of one or more sugar alcohols selected from sorbitol, xylitol, maltitol, erythritol, lactitol, mannitol, reduced starch hydrolyzate, 1-10% by weight of glycerin, and It comprises 0.2 to 2% by weight of cellulose and is obtained without being dried after naturally cooling the concentrated gummy candy solution containing each of the above components, and has an elastic texture, and There is a non-sugar gummy candy that can shorten the production time (Patent Document 6). However, Patent Document 6 is mainly composed of paratinite, and the adjustment of the composition and content of sugar alcohols other than paratinite affects the texture of gummy candies and non-sugar gummy candies mainly composed of sugar alcohols. There is no suggestion of effects.

Japanese Patent No. 5169882 JP 2012-178980 A JP 2012-029646 A JP 2012-105603 A Japanese Patent Laid-Open No. 06-070704 JP 2012-231694 A

  An object of the present invention is to have a texture that is as elastic as a gummy candy mainly composed of sucrose, although it is mainly composed of a sugar alcohol, and has a shorter drying time than before. An object of the present invention is to provide gummy candies and non-sugar gummy candies mainly composed of sugar alcohol, which can be produced.

  As a result of intensive studies to solve the above problems, the present inventors have surprisingly found that the gelling agent and two specific types selected from the group consisting of sorbitol, glucose, xylitol, erythritol and glycerin. A central layer in an amorphous state by mainly containing the above saccharides, containing the specific saccharide in a predetermined composition and content (weight ratio), and adjusting the water content to a predetermined ratio. It was found that a gummy candy or a non-sugar gummy candy mainly composed of a sugar alcohol having an outer peripheral part covering and covering the surface of the central layer can be obtained.

  The inventors of the present invention have also found that in the gummy candy, the non-crystalline state central layer contains a relatively large amount of moisture and has a fresh texture, and the microcrystalline film is mainly composed of sucrose. It has been found that a new texture not found in conventional gummy candy as a whole can be obtained due to the difference in texture between the two. Furthermore, the present inventors can reduce the water activity of the gummy candy to less than 0.60 by using the two or more types of the above-mentioned specific sugars at a predetermined content. It has been found that the gummy candy can be produced in a shorter drying time than before. The present inventors have completed the present invention based on these findings.

That is, the present invention mainly comprises a gelling agent and two or more carbohydrates selected from the group consisting of (A) sorbitol, (B) glucose, (C) xylitol, (D) erythritol, and (E) glycerin. The saccharide composition and the content ratios [A] to [E] of the saccharides with respect to the total saccharide content are [1], [2], [3] or [4] below. A gummy candy mainly comprising a sugar alcohol, wherein the sugar content is 60 to 75% by weight, the water content is 16 to 24% by weight, and the water activity is less than 0.60 .
[1] Consists of (A) and / or (B) and (C), and the content [C] is 50 to 75% by weight.
[2] Consists of (A) and / or (B) and (D), and the content [D] is 20 to 33.3% by weight.
[3] Consists of (A) and / or (B), (C), and (D), the sum of the content [A] and the content [B] is 20 to 80% by weight, and the content [ D] is more than 0% by weight and 25% by weight or less.
[4] Two or more kinds of carbohydrates selected from (A) to (D) and (E), and the sum of the content [A] and the content [B] is 80% by weight or less. [C] is 75% by weight or less, the content [D] is 33.3% by weight or less, and the content [E] is more than 0% by weight and 25% by weight or less.

The present invention is mainly composed of a gelling agent, and two or more carbohydrates selected from the group consisting of (A) sorbitol, (C) xylitol, (D) erythritol, and (E) glycerin, Composition [A] to [E] with respect to the total content of the saccharides of the respective saccharides satisfy the following [1a], [2a], [3a] or [4a], The present invention relates to a non-sugar gummy candy characterized by a total content of 60 to 75% by weight, a water content of 16 to 24% by weight and a water activity of less than 0.60.
[1a] Consists of (A) and (C), and the content [C] is 50 to 75% by weight.
[2a] Consists of (A) and (D), and the content [D] is 20 to 33.3% by weight.
[3a] Consists of (A), (C), and (D), the content [A] is 20 to 80% by weight, and the content [D] is more than 0% by weight and 25% by weight or less. .
[4a] It comprises two or more carbohydrates selected from (A), (C) and (D) and (E), the content [A] is 80% by weight or less, and the content [C] is 75. The content [D] is 33.3 wt% or less, and the content [E] is more than 0 wt% and 25 wt% or less.

  According to the present invention, the main component is a sugar alcohol that has an elastic texture and has a production feature that it can be produced in a shorter drying time than conventional due to its low water activity of less than 0.60. Gummy candy and non-sugar gummy candy can be provided. In addition, the gummy candy has not only an elastic texture, but also has a new texture not found in conventional gummy candy because there is a difference in texture between the center and the outer periphery. .

It is a graph which shows the relationship between the solid content ratio (weight%) and water activity in each aqueous solution of sorbitol, xylitol, and glycerol. It is a graph which shows the relationship between the solid content ratio (weight%) and water activity in each aqueous solution of sorbitol, glucose, and fructose. It is a graph which shows the relationship between the solid content ratio (weight%) and water activity of the aqueous solution derived from Example 1, and the aqueous solution derived from the comparative example 8.

  The gummy candy mainly composed of the sugar alcohol of the present invention is a gelling agent and two kinds selected from the group consisting of (A) sorbitol, (B) glucose, (C) xylitol, (D) erythritol, and (E) glycerin. The above saccharides are the main constituents, and the content of the saccharides and the content ratios [A] to [E] of the saccharides with respect to the total saccharide content are [1] and [2] described above. [3] or [4] is satisfied, the total carbohydrate content is 60 to 75% by weight, the water content is 16 to 24% by weight, and the water activity is less than 0.60.

  The non-sugar gummy candy of the present invention is mainly composed of a gelling agent and two or more carbohydrates selected from the group consisting of (A) sorbitol, (C) xylitol, (D) erythritol, and (E) glycerin. The saccharide composition and the content [A] to [E] of each saccharide with respect to the total saccharide content are [1a], [2a], [3a] or [4a The total content of carbohydrates is 60 to 75% by weight, the water content is 16 to 24% by weight, and the water activity is less than 0.60.

  Hereinafter, the gummy candy and non-sugar gummy candy mainly composed of the sugar alcohol of the present invention may be simply referred to as “gummy candy of the present invention”.

  In this specification, (A) sorbitol, (B) glucose, (C) xylitol, (D) erythritol, and (E) glycerin are respectively (A), (B), (C), (D), and (E) may be abbreviated and may be abbreviated as sorbitol, glucose, xylitol, erythritol, and glycerin, respectively. Moreover, in this specification, the value of a water activity is a value measured on 25 degreeC conditions.

  Moreover, in this specification, the content rate of each saccharide | sugar is as follows. First, the total content of the saccharides (A) to (E) contained in the gummy candy is defined as “total content of five types of saccharides in the gummy candy [X]”. The content rate of (A) sorbitol is a percentage (% by weight) of the content of (A) sorbitol contained in gummy candy with respect to the total content [X] of the five sugars in gummy candy. The content of (B) glucose, (C) xylitol, (D) erythritol, and (E) glycerin is the same as the content of (A) sorbitol. ] Is a percentage (% by weight) of the content of each of (B) to (E) contained in the gummy candy. Further, the contents of (A) sorbitol, (B) glucose, (C) xylitol, (D) erythritol, and (E) glycerin are respectively determined as [A], [B], [C], [D]. , And [E].

  The gummy candy according to the present invention is a gummy candy mainly containing sucrose, which contains a central part of an amorphous state which contains a relatively large amount of water and has a fresh texture, and surrounds the surface of the central part. It consists of a microcrystalline film that is an outer peripheral part having a texture that has the same elasticity as that of, and is a gummy candy or a non-sugar gummy candy mainly composed of sugar alcohol, while having a resilient texture Furthermore, due to the difference in texture between the center portion of the non-crystalline state and the microcrystalline film, it has a new texture not found in conventional gummy candy. In the present invention, the reason why such a gummy candy is obtained is not sufficiently clear at present, but two or more kinds of carbohydrates selected from the above (A) to (E) are used as the above [1] to [4]. In order to satisfy any of the above composition and content, crystallization of carbohydrates is moderately suppressed inside the gummy candy, and crystallization of carbohydrates occurs mainly in the outer periphery, resulting in a slight amount. This is presumably due to the formation of a crystalline film. In addition, formation of the center part of a noncrystalline state and a microcrystalline film | membrane can be confirmed by eating the gummy candy of this invention since these food textures differ greatly.

  The microcrystalline film is formed by crystallization of a saccharide having crystallinity in a dissolved state by volatilization of moisture. Usually, when sugar is crystallized, it has hard physical properties, but the microcrystalline film found in the gummy candy of the present invention is a cloudy film having soft physical properties. By forming the microcrystalline film, the gummy candy of the present invention can have an elastic texture.

  Sorbitol, xylitol, erythritol, and glycerin used in the gummy candy of the present invention belong to sugar alcohols produced by reducing the carbonyl group of aldose or ketose to a hydroxyl group. Sugar alcohol is frequently used for the purpose of reducing the water activity of foods, but the largest factor for reducing the water activity is a low molecular weight. Sucrose, which is most frequently used as a carbohydrate, has a molecular weight of 342.30, whereas the molecular weights of the four sugar alcohols are sorbitol 182.17, xylitol 152.15, erythritol 122.12, and glycerin 92.09. Yes, even if it is large, the molecular weight is nearly half that of sucrose. Glucose is a monosaccharide having a cyclic structure, and its molecular weight is 180.16, which is a saccharide similar to sorbitol.

  Considering only the molecular weight, the four types of sugar alcohols are considered to have a great effect of reducing water activity in the order of glycerin> erythritol> xylitol> sorbitol, but such a result is not actually obtained (FIG. 1). This is because erythritol and xylitol easily form crystals, and when crystals are formed, moisture is released and the water activity becomes extremely large. Therefore, depending on the solid content ratio of the aqueous solution, it cannot be said that the water activity generally decreases in proportion to the small molecular weight. In addition, glycerin (glycerol), which is a substance with the lowest molecular weight among sugar alcohols, has a very high ability to reduce water activity, as is clear from FIG. It becomes less than 0.60 under the condition of 71.5% by weight or more (moisture content is about 28.5% by weight or less). However, since glycerin is not preferable in terms of flavor, the addition amount is substantially limited, and it is difficult to fully utilize the ability to reduce water activity.

  According to the studies by the present inventors, two or more specific types selected from the above four types of sugar alcohols and glucose are used rather than sugar alcohols that are known to be excellent in the effect of reducing the water activity of food. When used at a specific weight ratio, an effect of reducing water activity that cannot be obtained even if each of the above saccharides is used alone is obtained, and the reduction effect is not an additive effect but synergistic. It turned out to be an effect. In particular, by using sorbitol and / or glucose in combination with xylitol and / or erythritol at a specific weight ratio, sorbitol and glucose suppress crystallization of xylitol and erythritol and reduce their water activity. Has been shown to be synergistic. Moreover, it became clear by adding glycerin to the said combination saccharide | sugar that not only water activity falls very much but can mask the flavor of glycerin.

  In addition, although the molecular weight of glucose is slightly smaller than the molecular weight of sorbitol, the water activity of the single substance is higher than that of sorbitol, particularly in a region where the solid content ratio in the aqueous solution is high (water content is low) (FIG. 2). . However, studies by the present inventors have revealed that an effect of reducing water activity equivalent to that of sorbitol can be obtained by containing glucose together with xylitol, erythritol, and glycerin at a specific weight ratio. As is apparent from FIG. 2, fructose, which is a monosaccharide having a cyclic structure like glucose, has the same molecular weight as glucose, but does not provide a synergistic water activity reducing effect.

  The five types of carbohydrates (A) to (E) contained in the gummy candy mainly composed of the sugar alcohol of the present invention are the composition (sugar composition) and the content of each carbohydrate of (A) to (E) [ A] to [E] include forms [1] to [4] that satisfy a predetermined condition (hereinafter referred to as carbohydrate groups [1] to [4]). In addition, the four sugars (A) and (C) to (E) contained in the non-sugar gummy candy of the present invention have a composition (sugar composition) and a content of each sugar satisfying a predetermined condition [ 1a] to [4a] (hereinafter referred to as carbohydrate groups [1a] to [4a]). The carbohydrate groups [1] to [4] include the carbohydrate groups [1a] to [4a], respectively.

  The carbohydrate group [1] consists of (A) sorbitol and / or (B) glucose and (C) xylitol. The carbohydrate group [1] includes a form consisting of (A), (B) and (C), a form consisting of (A) and (C), and a form consisting of (B) and (C). Yes. In the carbohydrate group [1], the content [C] of (C) xylitol is 50 to 75% by weight, preferably 50 to 70% by weight, and more preferably 60 to 70% by weight.

  In the carbohydrate group [1], by setting the content [C] within the above range, (A) sorbitol and (B) glucose act so as to suppress crystallization of (C) xylitol, (A) Sorbitol and / or (B) glucose and (C) xylitol work synergistically to significantly increase the effect of reducing water activity. If the content [C] is less than 50% by weight, the synergistic reduction effect of water activity may not be sufficiently obtained. On the other hand, if the content [C] exceeds 75% by weight, (C) xylitol There is a possibility that crystals are easily formed.

  In the carbohydrate group [1], the content rate [A] and the content rate [B] are not particularly limited, but the total content rate [A] + [B] of the content rate [A] and the content rate [B] is 25. It is preferably -50% by weight, more preferably 30-50% by weight, still more preferably 30-40% by weight. When total content [A] + [B] exceeds 50 weight%, there exists a possibility that the effect which reduces the water activity of gummy candy may become inadequate. Moreover, there is a possibility that sufficient masking may not be performed in terms of flavor. If the total content [A] + [B] is less than 25% by weight, crystals of (C) xylitol may be easily formed.

  In the carbohydrate group [1], when (A) sorbitol is not included, the content rate [A] = 0% by weight, so the total content rate [A] + [B] is a value of only the content rate [B]. It becomes. Similarly, when (B) glucose is not included, the content rate [B] = 0 wt%, so the total content rate [A] + [B] is a value of only the content rate [A]. The same applies to the carbohydrate groups [2] to [4] described later.

  In the carbohydrate group [1], the total content [A] + [B] is preferably 25 to 50% by weight and the content [C] is preferably 50 to 75% by weight, and the total content [A] + [B] B] is more preferably 30 to 50% by weight and the content [C] is 50 to 70% by weight, and the total content [A] + [B] is 30 to 40% by weight, and the content [C] is More preferably, it is 60 to 70% by weight.

  Of the forms of carbohydrate group [1], the form consisting of (A) and (C) is the form of carbohydrate group [1a].

  The carbohydrate group [2] consists of (A) sorbitol and / or (B) glucose and (D) erythritol. The carbohydrate group [2] has a form composed of (A), (B) and (D), a form composed of (A) and (D), and a form composed of (B) and (D). Contains. In the carbohydrate group [2], the content [D] of (D) erythritol is 20 to 33.3% by weight, and preferably 25 to 30% by weight. Here, “33.3% by weight” is a value obtained by rounding off the second decimal place.

  In the carbohydrate group [2], by setting the content [D] within the above range, (A) sorbitol and (B) glucose act so as to suppress crystallization of (D) erythritol, (A) Sorbitol and / or (B) glucose and (D) erythritol work synergistically to obtain a carbohydrate group in which the effect of reducing water activity is significantly increased. If the content [D] is less than 20% by weight, the synergistic reduction effect of water activity may not be sufficiently obtained. On the other hand, if the content [D] exceeds 33.3% by weight, (D) There is a possibility that crystals of erythritol are likely to be produced.

  In the carbohydrate group [2], the content [A] and the content [B] are not particularly limited, but the total content [A] + [B] is preferably 66.7 to 80% by weight, 70 More preferably, it is -75 weight%. If the total content [A] + [B} is less than 66.7% by weight, crystals of (D) erythritol may be easily generated. If the total content [A] + [B] exceeds 80% by weight, the effect of reducing the water activity of gummy candy may be insufficient. Moreover, there is a possibility that sufficient masking may not be performed in terms of flavor.

  In the carbohydrate group [2], the content [D] is preferably 20 to 33.3% by weight and the total content [A] + [B] is preferably 66.7 to 80% by weight, and the content [D] ] Is more preferably 25 to 30% by weight and the total content [A] + [B] is 70 to 75% by weight.

  Of the forms of carbohydrate group [2], the form consisting of (A) and (D) is the form of carbohydrate group [2a].

  The carbohydrate group [3] consists of (A) sorbitol and / or (B) glucose, (C) xylitol, and (D) erythritol. The carbohydrate group [3] is composed of (A), (B), (C) and (D), (A), (C) and (D), (B) and (C). And (D). In the carbohydrate group [3], the content [A] and the content [B] are not particularly limited, but the total content [A] + [B] is 20 to 80% by weight, preferably 20 to 60% by weight, more preferably 25-35% by weight.

  In the carbohydrate group [3], by setting the total content [A] + [B] in the above range, crystallization of (C) xylitol and (D) erythritol can be suppressed, and (C) xylitol And (D) Cool feeling of erythritol can be suppressed. When the total content [A] + [B] is less than 20% by weight, either (C) xylitol or (D) erythritol may easily form crystals. When the total content [A] + [B] exceeds 80% by weight, the effect of reducing water activity is weakened, and when (A) sorbitol is mainly contained, (A) unpleasant sweetness derived from sorbitol is present. There is a risk that it will become stronger and the flavor may be impaired.

  In the carbohydrate group [3], the content [C] and the content [D] are not particularly limited, but the content [D] is preferably more than 0 and 25% by weight or less, more preferably 6 to 25% by weight, More preferably, the content is 15 to 25% by weight, and the content [C] is preferably the balance after the total content [A] + [B] and content [D] are selected from the above ranges. . When the content [D] exceeds 25% by weight, (D) erythritol crystals may be easily generated.

  In the carbohydrate group [3], the total content [A] + [B] is 20 to 60% by weight, the content [D] is 6 to 25% by weight, and the content [C] is the balance. The total content [A] + [B] is 25 to 35% by weight, the content [D] is 15 to 25% by weight, and [C] is more preferably 40 to 60% by weight, More preferably, the total content [A] + [B]: [C]: [D] = 25: 50: 25. Further, by using the above three or four kinds of sugars at a preferable ratio, not only the effect of reducing the water activity is increased, but also the cool feeling derived from sugar alcohol and the suppression of unpleasant sweetness become more remarkable. .

  Of the carbohydrate group [3], the form consisting of (A), (C) and (D) is the form of the carbohydrate group [3a].

  The carbohydrate group [4] consists of two or more carbohydrates selected from (A) to (D) and (E) glycerin. That is, the carbohydrate group [4] consists of (E) at least three types of carbohydrates including glycerin. The saccharide group [4] includes a form composed of the saccharide group [1] and glycerin, a form composed of the saccharide group [2] and glycerin, a form composed of the saccharide group [3] and glycerin, and the like. Yes. In the case where (E) glycerin is added to the carbohydrate group [1] to [3], the carbohydrate group [4] in which the effect of reducing water activity is further enhanced can be easily obtained.

  In the carbohydrate group [4], the content [E] of (E) glycerin is more than 0% by weight and 25% by weight or less, preferably 5 to 15% by weight, more preferably 7.5 to 12%. 5% by weight. When content [E] exceeds 25 weight%, the flavor of (E) glycerin will become strong and is unpreferable.

  When the carbohydrate group [4] contains (A) sorbitol and / or (B) glucose, the total content [A] + [B] exceeds 0% by weight and is 80% by weight or less, preferably 12.5% ~ 60% by weight. When (C) xylitol is contained, the content [C] is more than 0% by weight and 75% by weight or less, preferably 15 to 60% by weight. (D) When erythritol is contained, the content [D] is more than 0 wt% and not more than 33.3 wt%, preferably 5 to 25 wt%.

  Among the forms of the carbohydrate group [4], the form consisting of (A), (C) and (E), the form consisting of (A), (D) and (E), (A) and (C) The form consisting of (D) and (E) is the form of the carbohydrate group [4a].

  If at least one of the content ratios [A] + [B], [C] and [D] exceeds the above range, the synergistic effect of reducing water activity is weakened, or crystals of (C) xylitol and (D) erythritol Or the like, problems similar to those of the carbohydrate groups [1] to [3] occur. Moreover, as a preferable aspect for preventing crystallization, the total content [A] + [B] + [E] of (A) sorbitol, (B) glucose and (E) glycerin is set to 20% by weight or more. A form is mentioned. In addition, what is necessary is just to select each content rate numerical value from which the total amount of each content rate of each saccharide | sugar becomes 100 weight% from the range of content rate of each saccharides mentioned above, and to use each saccharide.

  In the gummy candy of the present invention, the total content of the five sugars (A) to (E) is 60 to 75% by weight, more preferably 63 to 72% by weight. When the total content is less than 60% by weight, the effect of lowering the water activity is weakened, and depending on the water content, the water activity may exceed 0.60. On the other hand, when the total content exceeds 75% by weight, the content of the gelling agent inevitably decreases, and there is a possibility that the gelation does not occur.

  The gummy candy of this invention contains a gelatinizer. As the gelling agent, gelatin, pectin, gum arabic, carrageenan, agar, guar gum, locust bean gum, xanthan gum, pullulan, gellan gum and the like can be used, or one or more of these can be used in combination. It is. Usually, depending on the gelling agent, the viscosity of the gummy candy solution becomes very high, and the phenomenon that the filling of the solution is difficult is seen, but the gummy candy of the present invention has a low water activity and a water content of Since it is higher than normal gummy candy and the molecular weight of the saccharides (A) to (E) mainly contained is small, it can be filled even if any gelling agent is used. The content of the gelling agent is preferably 5 to 12% by weight, more preferably 6.5 to 10% by weight as the solid content. In addition, the said solid content refers to the weight except the water | moisture content in a gelatinizer. That is, when 6% by weight of gelatin having a water content of 10% by weight is contained, the solid content is 5.4% by weight.

  The water content of the gummy candy of this invention is 16-24 weight%, Preferably it is 18-24 weight%. One of the reasons that the water content is in the above range can sufficiently exert the above-described saccharides (A) to (E) and form a central portion having a fresh texture in an amorphous state. It is thought that. When the water content is less than 16% by weight, the difference in texture between the center part of the non-crystalline state and the microcrystalline film is reduced, and it may be difficult to obtain a new texture not found in conventional gummy candy. On the other hand, when the water content exceeds 24% by weight, the possibility that the water activity exceeds 0.60 increases.

  Moreover, the water activity of the gummy candy of this invention is less than 0.60. In various foods including gummy candy, it is one of the very important issues to suppress the growth of microorganisms and to improve the storage stability. The growth conditions of microorganisms are determined depending on the water activity (Aw) as an index, which is applicable to all foods, although there are differences depending on the pH of the substance. For example, Salmonella, Clostridium botulinum, Escherichia coli and the like, which are well-known for food poisoning, generally proliferate with Aw ≧ 0.90, and Staphylococcus aureus, which is famous for its extremely strong toxicity, grows with Aw ≧ 0.80. And when Aw <0.60, it is said that microorganisms cannot grow. Therefore, although the gummy candy of the present invention has a relatively high water content of 16 to 24% by weight, its preservability is remarkably improved while maintaining the above-mentioned specific texture.

  Next, the arbitrary components of the gummy candy of this invention are demonstrated.

  The gummy candy mainly composed of the sugar alcohol of the present invention has the above-mentioned (A) as long as it does not impair the texture and water activity of less than 0.60 obtained by the center part of the amorphous state and the microcrystalline film. It may contain saccharides other than saccharide selected from (E). Examples of such saccharides include monosaccharides other than glucose such as fructose and galactose, disaccharides such as sucrose, lactose, maltose, trehalose, and cellobiose, sugar alcohols other than sorbitol, xylitol, erythritol, and glycerin, and trisaccharides. Raw materials mainly containing carbohydrates such as tetrasaccharides, oligosaccharides, polysaccharides and fruit juices. These other carbohydrates can be used alone or in combination of two or more.

  In the non-sugar gummy candy of this invention, content of saccharides other than the above-mentioned saccharide | sugar of (A) and (C)-(E) is less than 0.5 weight%. By setting it as the above-mentioned content, it belongs to the category of non-sugar gummy candy, and the added value can be increased without affecting the texture and flavor. The saccharide refers to monosaccharides such as glucose, fructose and galactose, and disaccharides such as sucrose, lactose, maltose, trehalose and cellobiose.

  In addition, the gummy candy of the present invention includes other flavors, acidulants, high-intensity sweeteners (aspartame, glycyrrhizin, saccharin, stevia, dultine, alitame, trichlorosucrose, thaumatin, acesulfame potassium, sucralose, etc.) It is also possible to add optional components such as coloring agents, fats and oils, emulsifiers, vitamins, minerals, amino acids, dairy products, fruit juices and the like.

  The gummy candy of the present invention is formed in a manner similar to a conventional gummy candy, for example, by filling a mold such as corn starch with a gummy candy solution in which a gelling agent and a saccharide are dissolved in water at a predetermined ratio, It can be manufactured by drying.

  The water content of the gummy candy solution is preferably 20 to 50% by weight, more preferably 25 to 40% by weight. By setting the amount within the above range, it is possible to fill with a viscosity suitable for filling, and to shorten the drying time. The water content of the gummy candy solution is preferably adjusted as appropriate according to the drying temperature and drying time so that the water content of the gummy candy finally obtained falls within the specified range described above. In addition, if the moisture content of the gummy candy does not fall within the specified range even after performing preset drying, the drying may be further extended.

  For example, a depositor can be used to fill the mold with the gummy candy solution. In addition, as the mold, a mold conventionally used for forming gummy candy can be used without particular limitation, and examples thereof include a water-absorbing mold such as corn starch, a non-water-absorbing mold such as a silicon mold, and the like. From the viewpoint of forming a crystalline film, a water-absorbing mold is preferable.

  In drying, the drying temperature and drying time are not particularly limited, and are appropriately selected according to the composition and water content of the gummy candy solution, the texture, shape, dimensions, etc. of the gummy candy that is the final product. By drying at about 30 ° C. for about 1 to 24 hours, the gummy candy of the present invention having the center part of the amorphous state and the microcrystalline film can be obtained. In addition, in the drying under the temperature of about 10-30 degreeC, it is preferable to make drying time into about 8-24 hours from a viewpoint of producing | generating a microcrystalline film | membrane mainly in an outer peripheral part.

  In the prior art, since the viscosity of the gummy candy solution containing the gelling agent is high, the moisture content of the solution is set high in consideration of the filling properties of the gummy candy solution into the mold. On the other hand, it is necessary to dry the gummy candy solution after filling to reduce the water content thereof and to improve the storage stability of the gummy candy finally obtained. However, in order to produce a highly preservable gummy candy from a gummy candy solution with a high water content, it is necessary to significantly reduce the water content, which inevitably requires a long time. There is a manufacturing problem that requires drying. More specifically, the conventional gummy candy needs to be dried for about 24 to 72 hours at a temperature of usually 40 to 60 ° C. after filling the mold with the gummy candy solution.

  On the other hand, in the present invention, since the moisture content of the gummy candy itself is set higher, the viscosity of the gummy candy solution is lowered and the mold can be easily filled. Moreover, in this invention, although the water content is set high, the outstanding preservation | save property of less than 0.60 of water activity is realizable. Therefore, it is not necessary to significantly reduce the water content of the gummy candy solution as in the prior art, and a manufacturing advantage is obtained that drying after mold filling can be completed in a short time.

  In addition, since the gummy candy of the present invention has a microcrystalline film on the outer periphery, it is possible to form a sugar-coating layer by panning or to coat with chocolate even though the gummy candy inside is soft It is. Examples of the saccharide constituting the sugar coating layer include sugar, white disaccharide, trithermal sugar, brown sugar and the like, and monosaccharides and disaccharides constituting them. Sugar alcohols such as palatinit, maltitol, and xylitol can also be used.

EXAMPLES Next, although an Example and a comparative example demonstrate this invention in detail, this invention is not restrict | limited at all by these Examples. In the following examples, “part” and “%” mean “part by weight” and “% by weight”, respectively, unless otherwise specified.
The water activity is measured at 25 ° C. using a water activity constant temperature measuring device (trade name: LabMASTER-aw BASIC, manufactured by Novasina). A sugar meter (trade name) is used to measure sugar content (Bx). : REFRACTOMETER PAL-2, manufactured by Atago Co., Ltd.).

(Examples 1-9 and Comparative Examples 1-8)
According to the composition (parts) in Table 1 and Table 2, a gummy candy solution was prepared, filled in a mold made of corn starch, and dried at 20 ° C. A unit weight of about 0.6 g) was obtained. Comparative Example 8 is a gummy candy produced according to Example 1 of Patent Document 6. Among these, Example 9 and Comparative Example 8 are non-sugar gummy candies, and the others are gummy candies mainly composed of sugar alcohols. Tables 1 and 2 also show the water content, water activity, and total content of the five types of carbohydrates (A) to (E) after drying of the obtained gummy candy.

  The numerical values shown in Tables 1 and 2 indicate solid weights other than fragrances and colorants. When gelatin is used as a gelling agent, gelatin previously dissolved in 1.4 times the amount of water. When a solution was prepared and another gelling agent was used, it was dissolved by mixing with a powder raw material, adding water as necessary, and dissolving by heating. Moreover, the approximate water content of the gummy candy solution can be confirmed from the filling Bx shown in Tables 1 and 2 (sugar content at the time of mold filling of the gummy candy solution).

  The gummy candy of Examples 1-9 has a cloudy appearance on the surface, and can fully enjoy the elastic texture and flavor resulting from the microcrystalline film at the beginning of chewing. By partially exposing the center of the amorphous state, you can enjoy a strong texture, a fresh and soft texture with elasticity, and a good fruity taste at the same time. It has become a confectionery having an unprecedented texture.

  When the water activities of the obtained Examples 1 to 9 and Comparative Examples 1 to 8 are compared, Examples 1 to 9 are all less than 0.60, whereas the sugar alcohol compounding ratio is out of the specified range. In Examples 1 to 4, the water activity exceeded 0.60, and in Comparative Example 7 where the water content was higher than the specified range, the water activity exceeded 0.60.

  Next, sensory evaluation was performed on Examples 1 to 9 and Comparative Example 5. Evaluation items are 2 flavors and textures, whether the flavor has an unpleasant sweetness derived from sugar alcohol, and the texture is whether a microcrystalline film is formed and there is a firm texture Evaluation was performed. The results are shown in Table 2.

  From the results of Table 3, Examples 1 to 9 were both good in flavor and texture, and the center part of the non-crystalline state and the presence of the microcrystalline film covering the center part could be clearly confirmed. On the other hand, Comparative Example 5 having a high glycerin content could confirm the presence of the center part of the non-crystalline state and the microcrystalline film, and had an elastic texture, but had an unpleasant sweetness peculiar to glycerin. I felt it.

  Moreover, although not described in Table 3, Comparative Example 1 and Comparative Example 3 in which the xylitol content and the erythritol content are larger than the specified range and the water activity is larger than the specified range are crystalline in the outer peripheral portion. Although the film could be confirmed, the crystallization progressed too much and a lot of crystals were precipitated, resulting in a slightly hard film with poor elasticity. Comparative Examples 2 and 4 had favorable results with respect to the flavor and texture, but the preservability was lowered due to the water activity exceeding 0.60. Comparative Example 6 and Comparative Example 8 having a moisture content lower than the specified range were poor in texture change and had a slightly harder texture overall. In Comparative Example 7 having a moisture content larger than the specified range, the outer peripheral portion was insufficiently crystallized, and the formation of a microcrystalline film could not be confirmed.

(Test example)
In Example 1, all ingredients except apple juice, gelatin, citric acid, malic acid, flavor and colorant (25 parts of sorbitol, 50 parts of xylitol, 25 parts of erythritol) were mixed and dissolved in water at this weight ratio. An aqueous solution was prepared. In Comparative Example 8, as described above, all components except apple juice, gelatin, citric acid, malic acid, fragrance and colorant (31.5 parts of palatinit, 50 parts of sorbitol, 5 parts of glycerin, 1 part of cellulose) An aqueous solution derived from Comparative Example 8 was prepared by mixing and dissolving at a weight ratio in water. About these aqueous solutions, the relationship between the solid content rate (%) and water activity was investigated, and it showed in FIG. FIG. 3 is a graph showing the relationship between the water content and the solid content ratio (%) of the aqueous solution derived from Example 1 and the aqueous solution derived from Comparative Example 8.

  From FIG. 3, it can be seen that the aqueous solution derived from Example 1 clearly has a higher water activity reducing effect than the aqueous solution derived from Comparative Example 8. That is, the gummy candy obtained in Example 1 has a lower water activity than the gummy candy obtained in Comparative Example 8. From this, it can be seen that in Example 1 and Comparative Example 8, in order to obtain a gummy candy having substantially the same water activity (storability), Example 1 inevitably shortens the drying time. Therefore, it can be said that the present invention has a higher effect of shortening the drying time than the technique described in Patent Document 6.

Claims (2)

It is composed mainly of a gelling agent and two or more carbohydrates selected from the group consisting of (A) sorbitol, (B) glucose, (C) xylitol, (D) erythritol and (E) glycerin, And the contents [A] to [E] of the respective saccharides with respect to the total content of the saccharides satisfy the following [1], [2], [3] or [4], A gummy candy mainly composed of a sugar alcohol characterized by having a total content of 60 to 75% by weight, a water content of 16 to 24% by weight, and a water activity of less than 0.60.
[1] Consists of (A) and / or (B) and (C), and the content [C] is 50 to 75% by weight.
[2] Consists of (A) and / or (B) and (D), and the content [D] is 20 to 33.3% by weight.
[3] Consists of (A) and / or (B), (C), and (D), the sum of the content [A] and the content [B] is 20 to 80% by weight, and the content [ D] is more than 0% by weight and 25% by weight or less.
[4] Two or more kinds of carbohydrates selected from (A) to (D) and (E), and the sum of the content [A] and the content [B] is 80% by weight or less. [C] is 75% by weight or less, the content [D] is 33.3% by weight or less, and the content [E] is more than 0% by weight and 25% by weight or less. A gelling agent, and composed mainly of two or more carbohydrates selected from the group consisting of (A) sorbitol, (C) xylitol, (D) erythritol and (E) glycerin, The content [A] to [E] of each saccharide with respect to the total content of the saccharide satisfies the following [1a], [2a], [3a] or [4a], and the total content of the saccharide is A non-sugar gummy candy characterized by having a water content of 60 to 75% by weight, a water content of 16 to 24% by weight and a water activity of less than 0.60.
[1a] Consists of (A) and (C), and the content [C] is 50 to 75% by weight.
[2a] Consists of (A) and (D), and the content [D] is 20 to 33.3% by weight.
[3a] Consists of (A), (C), and (D), the content [A] is 20 to 80% by weight, and the content [D] is more than 0% by weight and 25% by weight or less. .
[4a] It comprises two or more carbohydrates selected from (A), (C) and (D) and (E), the content [A] is 80% by weight or less, and the content [C] is 75. The content [D] is 33.3 wt% or less, and the content [E] is more than 0 wt% and 25 wt% or less.

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