JP2018108043A - 糖衣グミ - Google Patents
糖衣グミ Download PDFInfo
- Publication number
- JP2018108043A JP2018108043A JP2016257042A JP2016257042A JP2018108043A JP 2018108043 A JP2018108043 A JP 2018108043A JP 2016257042 A JP2016257042 A JP 2016257042A JP 2016257042 A JP2016257042 A JP 2016257042A JP 2018108043 A JP2018108043 A JP 2018108043A
- Authority
- JP
- Japan
- Prior art keywords
- sugar
- gummy
- coated
- layer
- weight
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
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Abstract
Description
項1. グミ部と、当該グミ部を被覆する糖衣部とを含み、
水分活性値が0.2〜0.3である、糖衣グミ。
項2. 前記糖衣部がカロチノイド色素を含む、項1に記載の糖衣グミ。
項3. 前記糖衣部が、糖衣層及び艶出し層を含む、項1又は2に記載の糖衣グミ。
項4. 前記糖衣部が、カロチノイド色素を含む糖衣層、及び艶出し層を含み、糖衣グミの表面の最大高さ粗さ(Rz)が40〜60μmである、項1〜3のいずれかに記載の糖衣グミ。
項5. グミ部を糖衣部で被覆する工程を含み、糖衣グミの水分活性値を0.2〜0.3に調節する、糖衣グミの製造方法。
項6. グミ部を糖衣部で被覆する工程において、艶出し工程を含み、
グミ部が、糖質及び結合剤を含む糖衣組成物で被覆された成形物であって、水分活性値が0.3〜0.4の成形物を艶出し工程に供する、項5に記載の糖衣グミの製造方法。
本発明の糖衣グミは、水分活性値が0.2〜0.3である。このような特定の水分活性値を有することにより、保存しても糖衣部の割れが生じ難くなり、しかも咀嚼時にパリッとした食感を備えさせることが可能になる。保存後の割れ抑制効果を高めつつ、咀嚼時にパリッとした食感をより一層強調した糖衣グミを得るという観点から、水分活性値として、好ましくは0.24〜0.29が挙げられる。
グミ部は、グミ状可食性組成物によって構成される。
本発明の糖衣グミは、前記グミ部を被覆する層として糖衣部を含む。本発明の糖衣グミにおいて、糖衣部は、前記グミ部表面の一部又は全体を、直接又は少なくとも1種の中間層を介して被覆するように形成すればよく、前記グミ部表面全体を被覆していることが好ましい。
本発明の糖衣グミの形状については、特に制限されないが、咀嚼し易さの観点から、1粒当たりの重量として、通常0.5〜0.9g程度、好ましくは0.59〜0.9g、より好ましくは0.7〜0.8g程度が挙げられる。
本発明の糖衣グミは、グミ部を糖衣部で被覆する工程において、糖衣グミの水分活性値を0.2〜0.3に調節することにより製造することができる。
(乾燥処理の条件)
22〜32℃、好ましくは24〜30℃の温度条件で、20〜24時間、好ましくは22〜24時間。
(冷却処理の条件)
前記乾燥処理時の温度よりも1〜14℃低い温度条件、好ましくは2〜12℃低い温度条件(実際の温度としては、18〜26℃、好ましくは20〜24℃)で、15〜180分間、好ましくは30〜150分間、より好ましくは45〜120分間。
1.糖衣グミの製造
表1に示す組成のグミ状可食性組成物を調製し、熱風発生装置(電気式熱風発生機TSK−18、株式会社関西電熱)を備える糖衣機(糖衣・艶出機No.16 D−S、株式会社菊水製作所製)を用いて糖衣部を被覆させることにより、糖衣グミを製造した。具体的な製造条件は、以下の通りである。
(1)グミ部(グミ状可食性組成物)の調製
[油性溶液の準備]
パセリ種子油(0.2重量部)、グリセリンクエン酸モノオレイン酸エステル(ポエムK−37V:理研ビタミン株式会社製)(0.45重量部)、及びメントール(1重量部)をステンレス製カップ中でよく混合し、約60℃にて保温し、油性溶液を調製した。
乳酸カルシウム(2重量部)及び水(15重量部)を量り取り、約60℃の温水にて溶解させた。乳酸カルシウムが完全に溶解したことを確認した後、ゼラチンA(5重量部)及びゼラチンB(8重量部)を添加し、温水にて完全に溶解させて、ゼラチン液を調製した。
砂糖(25重量部)、麦芽糖(18重量部)、水飴(12重量部)、54%ソルビトール(ソルビトールを54重量%、還元水飴を16重量%、水を30重量%含有)18重量部、及び水10重量部をステンレス製ボール中で混合し、ガスコンロを用いて直火でBx.90(Bx:Brix)になるまで加熱し、糖液を得た。
[原料溶液の準備]
・ベースシロップ
グラニュー糖4739.6g、水1966.6g、40%ゼラチン溶液(新田ゼラチン株式会社製「ゼラチンAP-200」を40重量%含有)312.8g、50%アラビアガム溶液(アラビアガム末を50重量%含有)439.6g、25%プルラン溶液(プルランを25重量%含有)41.4gを混合し、50〜55℃に保温した。使用直前に、水を加えて、糖度(Brix)を68に調整した。
グラニュー糖335.6g、水153.4g、40%ゼラチン溶液(新田ゼラチン株式会社製「ゼラチンAP-200」を40重量%含有)11gを混合し、50〜55℃に保温した。使用直前に、水を加えて、糖度(Brix)を65に調整した。
グラニュー糖2802.1g、水972g、40%ゼラチン溶液(新田ゼラチン株式会社製「ゼラチンAP-200」を40重量%含有)92g、香料133.9gを混合し、40〜45℃に保温した。使用直前に、水を加えて、糖度(Brix)を65に調整した。
グラニュー糖2485.4g、水851.4g、カロチノイド色素(リケカラーマリーゴールド30(WS)、理研ビタミン株式会社製)81.6g、40%ゼラチン溶液(新田ゼラチン株式会社製「ゼラチンAP-200」を40重量%含有)81.6gを混合し、40〜45℃に保温した。使用直前に、水を加えて、糖度(Brix)を72に調整した。
グラニュ糖552.4g、水229.4g、40%ゼラチン溶液(新田ゼラチン株式会社製「ゼラチンAP-200」を40重量%含有)18.2gを混合し、40〜45℃に保温した。使用直前に、水を加えて、糖度(Brix)を70に調整した。
光沢剤溶液(ラックグレーズ14E−BC、日本シェラック工業株式会社製;エタノール86重量%、シェラック2重量%、ミツロウ10重量%、及びカルナウバロウ2重量%含有)150g、カルナウバロウ12.3gを混合した。
・下掛け工程
前記で得られたグミ部(グミ状可食性組成物)30kgを30℃で52時間乾燥させた後に、20℃で8時間冷却を行った。その後、糖衣装置に投入し、回転させながら以下のステップ1〜8で下掛け工程を行い、下掛け層を形成した。具体的には、ステップ1を1回、ステップ2を4回、ステップ3を1回、ステップ4を1回、ステップ5を1回、ステップ6を1回、ステップ7を3回、ステップ8を1回繰り返した後、30℃雰囲気下で1日間保存し、これを下掛けグミとした。
ステップ1:グラニュー糖300g散布→30%アラビアガム溶液(アラビアガム末を30重量%含有)350g散布→グラニュー糖1200g散布→約12分間室温の風を送風。
ステップ2:下掛け液650g散布→グラニュー糖1300g散布→約2分間室温の風を送風。
ステップ3:下掛け液530g散布→アスコルビン酸600g散布→約5分間室温の風を送風。
ステップ4:下掛け液620g散布→アスコルビン酸600g散布→約7分間室温の風を送風。
ステップ5:下掛け液360g散布→粉糖1000g散布→約6分間室温の風を送風。
ステップ6:下掛け液400g散布→粉糖1000g散布→約6分間室温の風を送風。
ステップ7:掛け液450g散布→粉糖1000g散布→約5分間室温の風を送風。
ステップ8:スムージングシロップ350g散布→約7分間無送風で回転→約5分間室温の風を送風。
得られた下掛けグミを糖衣装置に投入し、回転させながら中掛け液270gを散布し、約6分間室温の風を送風するステップを9回行った後に、回転させながら中掛け液270gを散布し、無送風状態で約15分間乾燥するステップを2回繰り返すことにより、中掛け層を形成した。得られたものを30℃設定の乾燥機内で一晩保管し、これを中掛けグミとした。
前記で得られた中掛けグミを糖衣装置に投入し、回転させながら以下のステップA〜Cで上掛け工程を行い、上掛け層を形成した。具体的には、ステップAを1回、ステップBを1回、ステップCを1回行い、これを上掛けグミとした。
ステップA:上掛け液(色掛け用)360gを散布し、約6分間室温の風を送風。
ステップB:上掛け液(色掛け用)330gを散布し、無送風で約17分間回転。
ステップC:上掛け液(色止め用)330gを散布し、無送風で10〜15分回転。
得られた色掛けグミを糖衣装置に投入し、回転させながら艶出し液162.3gを散布し、更にミツロウ150gを糖衣装置内に投入後、約15分間室温の風を送風することにより、艶出し層を形成し、糖衣グミ(1粒当たりの重量0.74g、グミ部100重量部当たり糖衣部が68重量部)を得た。
(1)グミ部(グミ状可食性組成物)の調製
前記実施例1〜3及び比較例1〜2の場合と同様の組成及び製造方法でグミ部(グミ状可食性組成物)を調製した。
[原料溶液の調製]
・ベースシロップ
グラニュー糖73g、40%ゼラチン溶液(新田ゼラチン株式会社製「ゼラチンAP-200」を40重量%含有)2.4g、及び水24.6gを混合し、60℃にて保温した。
ベースシロップ7750g、水437.5g、40%ゼラチン溶液(新田ゼラチン株式会社製「ゼラチンAP-200」を40重量%含有)187.5g、50%アラビアガム溶液(アラビアガム末を50重量%含有)525g、及び25%プルラン溶液(プルランを25重量%含有)50gを混合し、40〜50℃で保温した。使用直前に、水を加えて、糖度(Brix)を68に調整した。
ベースシロップ500g及び水40.4gを混合し、40〜50℃で保温した。使用直前に、水を加えて、糖度(Brix)を68に調整した。
ベースシロップ3598g、香料126g、及び水26gを混合し、40〜50℃で保温した。使用直前に、水を加えて、糖度(Brix)を71に調整した。
ベースシロップ5000g、カロチノイド色素120g(リケカラーマリーゴールド30(WS)、理研ビタミン株式会社製)、水20gを混合し、40〜50℃で保温した。使用直前に、水を加えて、糖度(Brix)を70に調整した。
ベースシロップ473g、及び水27gを混合し40〜50℃で保温した。使用直前に、水を加えて、糖度(Brix)を70に調整した。
・下掛け工程
前記で得られたグミ部(グミ状可食性組成物)30kgを30℃で52時間乾燥させた後に、20℃で8時間冷却を行った。その後、糖衣装置に投入し、回転させながら以下のステップ1〜8で下掛け工程を行い、下掛け層を形成した。具体的には、ステップ1を1回、ステップ2を2回、ステップ3を1回、ステップ4を1回、ステップ5を1回、ステップ6を7回、ステップ7を1回繰り返した後、28〜30℃雰囲気下で2日間保存し、これを下掛けグミとした。
ステップ1:グラニュー糖250g散布→30%アラビアガム溶液(アラビアガム末を30重量%含有)270mL散布→グラニュー糖800g散布→10〜15分間室温の風を送風。
ステップ2:グラニュー糖250g散布→下掛け液400mL散布→グラニュー糖400g散布→8〜11分室温の風を送風。
ステップ3:下掛け液400mL散布→グラニュー糖150g、アスコルビン酸500g散布→7〜8分室温の風を送風。
ステップ4:下掛け液500mL散布→アスコルビン酸700g散布→7〜8分室温の風を送風。
ステップ5:下掛け液400mL散布→粉糖1250g散布→6〜8分室温の風を送風。
ステップ6:下掛け液400〜500mL散布→粉糖1250g散布→6〜8分室温の風を送風。
ステップ7:粉糖200g散布→スムージングシロップ270mLの散布→約20分室温の風を送風。
前記で得られた下掛けグミを糖衣装置に投入し、回転させながら中掛け液360mLを散布し、6〜12分室温の風を送風するステップを8回繰り返すことにより中掛け層を形成した。
ステップA:上掛け液(色掛け用)270mLを散布し、2〜10分間室温の風を送風。
ステップB:上掛け液(色掛け用)270mLを散布し、無送風で10分間回転。
ステップC:上掛け液(色止め用)270mLを散布し、無送風で10〜15分回転。
得られた上掛けグミを糖衣装置に投入し、回転させながら光沢剤溶液(ラックグレーズ14E−BC、日本シェラック工業株式会社製;エタノール86重量%、シェラック2重量%、ミツロウ10重量%、及びカルナウバロウ2重量%含有)150gを散布し、5〜15分間室温の風を送風することにより、艶出し層を形成し、糖衣グミ(1粒当たりの重量0.75g、グミ部100重量部当たり糖衣部が68重量部)を得た。
2−1.水分活性値の測定
容器に収容した状態の各糖衣グミを太陽光の暴露を受ける室内環境で10日間保存した後に、水分活性値を測定した。水分活性値の測定は、具体的には、サンプルカップ(外径40mm、内径39.4mm、高さ11.4mm、容量15mL、高密度ポリエチレン製)に、糖衣グミを10粒入れ、AquaLab 4TE(Decagon製)のチャンバー内にセットし、25℃における水分活性値を測定することにより行った。なお、本水分活性値の測定時の室内の相対湿度は50%RHであった。
非接触三次元粗さ測定装置(NewView 7300Zygo Corporation製)を用いて、糖衣グミの表面の最大高さ粗さ(Rz)を測定した。
10名のパネラーに各糖衣グミを摂食させ、咀嚼時の食感について、パリッとした食感があるを「10点」、パリッとした食感がないを「1点」として、VAS(Visual Analogue Schale)法にて評点化し、各糖衣グミについて評点の平均値(小数点以下は四捨五入)を求めた。
各糖衣グミ25粒を40℃、75%RH(相対湿度)環境下で2ヶ月保管し、目視でグミ部が見える程度の割れが発生している粒の個数を計測し、下記判定基準に従って、経時的安定性を評価した。
<経時的安定性の判定基準>
◎:グミ部が見える程度の割れが発生している粒が10個以下
○:グミ部が見える程度の割れが発生している粒が11個以上19個以下
×:グミ部が見える程度の割れが発生している粒が20個以上
容器に収容した状態の各糖衣グミを太陽光の暴露を受ける室内環境で10日間保存した後に、分光測色計(コニカミノルタ製CM−5)にて日光照射試験前後のL*、a*、b*値を測定し、色差(ΔE*ab)を算出した。また、目視にて、太陽光暴露後の色調が実施例1の糖衣グミと同程度の場合には○、太陽光暴露後の色調が実施例1の糖衣グミよりも著しく退色している場合には×として、太陽光暴露後の色調変化を評価した。
得られた結果を表2に示す。この結果、水分活性値が0.2〜0.3の範囲内にある糖衣グミは、咀嚼時にパリッとした食感が強く感じられ、斬新な食感を呈することが確認された(実施例1〜4)。更に、水分活性値が0.2〜0.3の範囲内であれば、保存後の糖衣部の割れを抑制でき、更に糖衣部にカロチノイド色素を含んでいても、太陽光暴露後にカロチノイド色素の退色を抑制できることも確認された(実施例1〜4)。また、水分活性値が0.2〜0.3の範囲内にある糖衣グミは、艶出し工程に供する上掛けグミの水分活性値を0.3〜0.4に制御することによって得られることも確認された(実施例1〜4)。
Claims (6)
- グミ部と、当該グミ部を被覆する糖衣部とを含み、
水分活性値が0.2〜0.3である、糖衣グミ。 - 前記糖衣部がカロチノイド色素を含む、請求項1に記載の糖衣グミ。
- 前記糖衣部が、糖衣層及び艶出し層を含む、請求項1又は2に記載の糖衣グミ。
- 前記糖衣部が、カロチノイド色素を含む糖衣層、及び艶出し層を含み、糖衣グミの表面の最大高さ粗さ(Rz)が40〜60μmである、請求項1〜3のいずれかに記載の糖衣グミ。
- グミ部を糖衣部で被覆する工程を含み、糖衣グミの水分活性値を0.2〜0.3に調節する、糖衣グミの製造方法。
- グミ部を糖衣部で被覆する工程において、艶出し工程を含み、
グミ部が、糖質及び結合剤を含む糖衣組成物で被覆された成形物であって、水分活性値が0.3〜0.4の成形物を艶出し工程に供する、請求項5に記載の糖衣グミの製造方法。
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JP2002165569A (ja) * | 2000-11-30 | 2002-06-11 | House Foods Corp | 糖衣固形食品の製造方法 |
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JP2002165569A (ja) * | 2000-11-30 | 2002-06-11 | House Foods Corp | 糖衣固形食品の製造方法 |
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