JP2022057044A - Gummy candy mix powder - Google Patents
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- 235000009508 confectionery Nutrition 0.000 title claims abstract description 69
- 239000000843 powder Substances 0.000 title claims abstract description 20
- 239000000203 mixture Substances 0.000 title claims abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 32
- 235000014113 dietary fatty acids Nutrition 0.000 claims abstract description 18
- 239000000194 fatty acid Substances 0.000 claims abstract description 18
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Landscapes
- Confectionery (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
Description
本発明は、グミキャンディ用ミックス粉に関する。詳しくは、電子レンジで簡単に調理できる家庭用グミキャンディ用ミックス粉に関する。 The present invention relates to a mixed powder for gummy candy. More specifically, it relates to a mixed powder for household gummy candy that can be easily cooked in a microwave oven.
グミキャンディは、糖質及びゼラチンを主体とした弾力のある食感の菓子であり、子どもにも人気のお菓子である。そこで、グミキャンディを家庭で手作りしたいという消費者の需要があり、グミキャンディを作る家庭用レシピは世の中にいくつか紹介されており、市販のジュースと砂糖とゼラチンを加熱して作るという製法であるが、この製法で得られるグミキャンディは水分値の高いゼリーに近いものばかりである。このように水分値が高い場合、市販のグミキャンディとは弾力等が異なり、また長期保存もできないため、市販のグミキャンディと同等のものにするには、３０％以下の水分値となるように調理する必要がある。しかし、一般家庭の鍋とコンロを用いて加熱調理すると、所定の水分値にコントロールすることは困難であり、予め低水分にしておいて調理した場合も、原料が溶解しないでざらついてしまったり、焦げてしまったりしやすく、簡便な調理は困難であった。 Gummy candy is a confectionery with an elastic texture mainly composed of sugar and gelatin, and is also a popular confectionery for children. Therefore, there is a demand from consumers who want to make gummy candy at home, and some household recipes for making gummy candy have been introduced in the world, and it is a manufacturing method of heating commercially available juice, sugar and gelatin. However, the gummy candy obtained by this manufacturing method is similar to jelly with a high water content. When the water content is high like this, the elasticity etc. is different from the commercially available gummy candy, and it cannot be stored for a long time. Therefore, in order to make it equivalent to the commercially available gummy candy, the water content should be 30% or less. Need to cook. However, when cooking using a pot and stove at home, it is difficult to control the water level to a predetermined level, and even if the water content is low in advance and cooked, the ingredients may not dissolve and become rough. It was easy to burn and it was difficult to cook easily.
一方、家庭でできる簡便な加熱方法として、電子レンジを用いた加熱調理がある。しかし、電子レンジは内容物を局部的に加熱してしまう恐れがあり、グミキャンディの場合、容器からの吹きこぼれが発生しやすく、中でも、ゼラチンを含有する低水分値の糖液においては、より吹きこぼれが起こりやすく、電子レンジ加熱は現実的でない現状であった。 On the other hand, as a simple heating method that can be performed at home, there is cooking using a microwave oven. However, microwave ovens may heat the contents locally, and in the case of gummy candy, spills are likely to occur from the container, especially in sugar solutions with low water content containing gelatin. Is likely to occur, and microwave oven heating is not realistic at present.
また、電子レンジ調理用ミックスについては、これまでに電子レンジ用に適した消泡性調味料が提案されている（特許文献１）。これは粉末調味料に水を加えて電子レンジで加熱するものであるが、粉末に対する水の量は非常に多く、グミキャンディのような低水分値の系とは全く異なる。また、乳化剤の添加量は粉末に対して４重量％以上と多く、さらには塩化ナトリウム又は塩化カリウムが必須成分であり、味や物性の点でグミキャンディの用途には適用できなかった。
また、プロピレングリコール脂肪酸エステルを含むことを特徴とする、ゲル状組成物に使用する焦げ付き抑制剤が提案されており、５０％以下の低水分値のゲルに対して泡立ちや焦げ付きを抑制する方法が示されている（特許文献２）。しかし、これはあくまで攪拌等によって外側から生じる泡であり、電子レンジ加熱による吹きこぼれとは全く異なる。
As for the mix for cooking in a microwave oven, a defoaming seasoning suitable for a microwave oven has been proposed so far (Patent Document 1). This is to add water to the powder seasoning and heat it in a microwave oven, but the amount of water for the powder is very large, which is completely different from the low water content system such as gummy candy. Further, the amount of the emulsifier added was as large as 4% by weight or more with respect to the powder, and sodium chloride or potassium chloride was an essential component, so that it could not be applied to the use of gummy candy in terms of taste and physical properties.
Further, a scorching inhibitor used for a gel-like composition, which is characterized by containing a propylene glycol fatty acid ester, has been proposed, and a method for suppressing bubbling and scorching on a gel having a low water content of 50% or less has been proposed. It is shown (Patent Document 2). However, this is a bubble generated from the outside by stirring or the like, and is completely different from the spillage caused by heating in a microwave oven.
以上のように、電子レンジを用いて簡単に調理でき、調理中に吹きこぼれたりせず、また出来上がったグミキャンディは市販品と同様に弾力があり、長期保存もできるようなグミキャンディ用ミックス粉は課題が多いことから、実現が難しかった。 As mentioned above, the gummy candy mix powder that can be easily cooked using a microwave oven, does not boil over during cooking, has elasticity like commercial products, and can be stored for a long time. It was difficult to realize because there were many issues.
本発明の目的は、電子レンジでの調理中に吹きこぼれたりせず、かつ、市販品と同じような弾力があり長期保存もできる水分値の低いグミキャンディを作るための、ミックス粉を提供することである。 An object of the present invention is to provide a mixed powder for making a gummy candy having a low water content that does not boil over during cooking in a microwave oven, has elasticity similar to that of a commercial product, and can be stored for a long period of time. Is.
本発明者らは、上記課題を解決すべく鋭意検討を行った結果、糖質及びゼラチンを含有するミックス粉１００重量部に対して２５～５０重量部の水を添加し、電子レンジ加熱調理することによって、品質の安定したグミキャンディを作製し得ることを見出した。また、ミックス粉中に乳化剤を混合することで、家庭用の電子レンジで加熱調理しても吹きこぼれが顕著に抑えることができることを見出した。 As a result of diligent studies to solve the above problems, the present inventors add 25 to 50 parts by weight of water to 100 parts by weight of a mixed powder containing sugar and gelatin, and cook in a microwave oven. By doing so, it was found that a gummy candy with stable quality can be produced. It was also found that by mixing an emulsifier in the mixed powder, spillage can be remarkably suppressed even when cooked in a household microwave oven.
即ち、本発明は、下記のグミキャンディ用ミックス粉及びその製造方法に関する。
（１）電子レンジ調理用のグミキャンディ用ミックス粉であって、
糖質及び／又は水溶性食物繊維を５０～９５重量％、ゼラチンを４～２０重量％、ソルビタン脂肪酸エステル及びグリセリン脂肪酸エステル及びプロピレングリコール脂肪酸エステルから選ばれる一種以上の乳化剤を０．０１～１重量％含有する、グミキャンディ用ミックス粉。
（２）前記乳化剤がソルビタン脂肪酸エステルである、前記（１）に記載のグミキャンディ用ミックス粉。
（３）さらにペクチンを０．１～２重量％含有する、前記（１）又は（２）に記載のグミキャンディ用ミックス粉。
（４）前記（１）～（３）のいずれかに記載のグミキャンディ用ミックス粉１００重量部に対して２５～５０重量部の水を添加し、電子レンジ調理することを特徴とする、グミキャンディの製造方法。
That is, the present invention relates to the following mixed powder for gummy candy and a method for producing the same.
(1) A mixed powder for gummy candy for microwave cooking,
50-95% by weight of sugar and / or water-soluble dietary fiber, 4-20% by weight of gelatin, 0.01-1% by weight of one or more emulsifiers selected from sorbitan fatty acid ester and glycerin fatty acid ester and propylene glycol fatty acid ester. % Containing mixed powder for gummy candy.
(2) The mixed powder for gummy candy according to (1) above, wherein the emulsifier is a sorbitan fatty acid ester.
(3) The mixed powder for gummy candy according to (1) or (2) above, which further contains 0.1 to 2% by weight of pectin.
(4) A gummy candy according to any one of (1) to (3) above, wherein 25 to 50 parts by weight of water is added to 100 parts by weight of the mixed powder for gummy candy, and the gummy can be cooked in a microwave oven. How to make candy.
本発明のグミキャンディ用ミックス粉を用いることで、電子レンジでの調理中に吹きこぼれたりせず、市販品と同じような弾力があり長期保存もできる水分値の低いグミキャンディを家庭で簡単に作製することが可能になる。 By using the mixed powder for gummy candy of the present invention, it is easy to produce gummy candy with low water content that does not boil over during cooking in a microwave oven, has elasticity similar to that of commercial products, and can be stored for a long time. It will be possible to do.
以下、本発明をさらに詳しく説明する。 Hereinafter, the present invention will be described in more detail.
本発明において、グミキャンディ用ミックス粉（単に「粉」ともいう）は、糖質及び／又は水溶性食物繊維、及びゼラチンを主原料とするミックス粉をいう。 In the present invention, the mixed powder for gummy candy (also simply referred to as “powder”) refers to a mixed powder containing sugar and / or water-soluble dietary fiber and gelatin as main raw materials.
前記糖質としては、例えば、砂糖、粉末水飴、粉飴、ブドウ糖、果糖ブドウ糖液糖、還元水飴、マルチトール、ソルビトール、キシリトール、エリスリトール、トレハロース、パラチノース、還元パラチノース等が挙げられる。
また、前記水溶性食物繊維としては、ポリデキストロース、難消化性デキストリン、イヌリン等が挙げられる。
これらの糖質及び／又は水溶性食物繊維は、水溶性であれば特に限定はなく、また、それぞれ単独で又は２種以上を混合して用いてもよい。
Examples of the sugar include sugar, powdered starch syrup, powdered starch syrup, glucose, fructose-glucose liquid sugar, reduced starch syrup, maltitol, sorbitol, xylitol, erythritol, trehalose, palatinose, reduced palatinose and the like.
Examples of the water-soluble dietary fiber include polydextrose, indigestible dextrin, and inulin.
These sugars and / or water-soluble dietary fibers are not particularly limited as long as they are water-soluble, and may be used alone or in combination of two or more.
本発明のグミキャンディ用ミックス粉中の糖質及び／又は水溶性食物繊維の含有量は、得られるグミキャンディの食感の観点から、これらの総量として５０～９５重量％、好ましくは７０～９０重量％である。 The content of sugar and / or water-soluble dietary fiber in the mixed powder for gummy candy of the present invention is 50 to 95% by weight, preferably 70 to 90 in total, from the viewpoint of the texture of the obtained gummy candy. % By weight.
本発明のグミキャンディ用ミックス粉において、ゼラチンとしては、動物の骨や皮に多く含まれるタンパク質であるコラーゲンを加熱・変性させて得られるものが挙げられる。前記ゼラチンの由来生物としては、豚、牛、魚などが挙げられるが、特に限定はない。なお、短時間の加熱で溶解させるためには６０メッシュパス以上の細かい粒径のものであることが好ましい。
本発明のグミキャンディ用ミックス粉中のゼラチンの含有量は、得られるグミキャンディの食感の観点から、４～２０重量％、好ましくは６～１２重量％である。
In the mixed powder for gummy candy of the present invention, examples of gelatin include those obtained by heating and denaturing collagen, which is a protein abundant in animal bones and skins. Examples of the organism from which the gelatin is derived include pigs, cows, fish, and the like, but there is no particular limitation. In addition, in order to melt by heating for a short time, it is preferable that the particle size is as fine as 60 mesh passes or more.
The content of gelatin in the mixed powder for gummy candy of the present invention is 4 to 20% by weight, preferably 6 to 12% by weight, from the viewpoint of the texture of the obtained gummy candy.
本発明のグミキャンディ用ミックス粉は、ソルビタン脂肪酸エステル及びグリセリン脂肪酸エステル及びプロピレングリコール脂肪酸エステルから選ばれる一種以上の乳化剤を配合することにより、作業性や物性が著しく向上する。前記乳化剤は、ショ糖脂肪酸エステル、レシチン等と併用しても良い。また、電子レンジ特有の加熱時の吹きこぼれ防止においては、ソルビタン脂肪酸エステルの使用が好ましく、その中でもソルビタンモノラウレート（ラウリン酸ソルビタン）がより好ましい。本発明のグミキャンディ用ミックス粉中の乳化剤の含有量としては、０．０１～１重量％であればよく、０．０５～０．２重量％が好ましい。 The mixed powder for gummy candy of the present invention is significantly improved in workability and physical properties by blending one or more emulsifiers selected from sorbitan fatty acid ester, glycerin fatty acid ester and propylene glycol fatty acid ester. The emulsifier may be used in combination with sucrose fatty acid ester, lecithin and the like. Further, in the prevention of spillage during heating peculiar to a microwave oven, the use of sorbitan fatty acid ester is preferable, and among them, sorbitan monolaurate (sorbitan laurate) is more preferable. The content of the emulsifier in the mixed powder for gummy candy of the present invention may be 0.01 to 1% by weight, preferably 0.05 to 0.2% by weight.
また、固まりやすさや食感の観点からゲル化剤としてペクチンを使用することが好ましい。本発明のグミキャンディ用ミックス粉中のペクチンの含有量は、０．１～２重量％が好ましい。 Further, it is preferable to use pectin as a gelling agent from the viewpoint of ease of hardening and texture. The content of pectin in the mixed powder for gummy candy of the present invention is preferably 0.1 to 2% by weight.
本発明のグミキャンディ用ミックス粉には、その他に、有機酸、香料、着色料、甘味料、増粘多糖類等のゲル化剤、酸化防止剤、果汁、乳製品などの任意成分を含有してもよい。
これらの任意成分を適宜選択して物性や風味を調整することで、グミキャンディに幅広い嗜好性を付与することができる。中でも、有機酸、香料を含有させることが、得られるグミキャンディの嗜好性の面で好ましい。
尚、前記任意成分は、嗜好性や物理化学的安定性に悪影響を与えない範囲で使用すればよい。
In addition, the mixed powder for gummy candy of the present invention contains organic acids, flavors, coloring agents, sweeteners, gelling agents such as thickening polysaccharides, antioxidants, fruit juices, dairy products and other optional ingredients. May be.
By appropriately selecting these arbitrary ingredients and adjusting their physical characteristics and flavor, it is possible to impart a wide range of taste to gummy candy. Above all, it is preferable to contain an organic acid and a fragrance in terms of the palatability of the obtained gummy candy.
The optional component may be used within a range that does not adversely affect the palatability and physicochemical stability.
本発明のグミキャンディ用ミックス粉は、水を添加し、電子レンジ加熱調理することを特徴とする。 The mixed powder for gummy candy of the present invention is characterized by adding water and cooking in a microwave oven.
本発明では、前記のように、ミックス粉に特定の量の水を配合することで、電子レンジでの調理中に吹きこぼれたりせず、市販品と同じような弾力があり長期保存もできる水分値の低いグミキャンディを作ることができる。 In the present invention, as described above, by blending a specific amount of water with the mixed powder, the water value does not boil over during cooking in a microwave oven, has the same elasticity as a commercial product, and can be stored for a long period of time. You can make low-grade gummy candy.
また、本発明において、電子レンジとは、５００Ｗ付近の加熱が行える電子レンジであればよく、家庭用、業務用などの種類に限定はない。 Further, in the present invention, the microwave oven may be any microwave oven capable of heating around 500 W, and the type is not limited to household and commercial use.
前記のような構成を有する本発明のグミキャンディ用ミックス粉は、糖質及び／又は水溶性食物繊維、ゼラチン、ペクチン、並びに必要に応じて任意成分を添加・混合することで製造することができる。 The mixed powder for gummy candy of the present invention having the above-mentioned structure can be produced by adding and mixing sugar and / or water-soluble dietary fiber, gelatin, pectin, and if necessary, any component. ..
〔使用方法〕
本発明のグミキャンディ用ミックス粉の使用方法としては、粉１００重量部に対して２５～５０重量部の水を添加し、電子レンジで加熱調理する。
具体的には、電子レンジ対応の容器に本発明のグミキャンディ用ミックス粉を入れ、粉１００重量部に対して２５～５０重量部の水を添加して混合する。その後電子レンジで加熱し、得られた液をシリコン製の型等に流して、冷やし固める。
〔how to use〕
As a method of using the mixed powder for gummy candy of the present invention, 25 to 50 parts by weight of water is added to 100 parts by weight of the powder, and the mixture is cooked in a microwave oven.
Specifically, the mixed powder for gummy candy of the present invention is placed in a container compatible with a microwave oven, and 25 to 50 parts by weight of water is added to 100 parts by weight of the powder and mixed. After that, it is heated in a microwave oven, and the obtained liquid is poured into a silicon mold or the like to be cooled and hardened.
水としては、水道水、ミネラルウォーター、アルカリイオン水など、飲用水であればよく、特に限定はない。
水は、粉１００重量部に対して２５～５０重量部添加する。
水が２５重量部未満では粉が完全に溶解せず、また、出来上がりのグミキャンディの水分値も低く、嗜好性に劣るものになってしまう。一方、水の量が５０重量部を超える場合、水分値が高く、ゼリーに近い食感となり、グミキャンディ特有の弾力のある食感とならない。
電子レンジの加熱条件は特に限定はないが、例えば、５００Ｗの出力で１～２分加熱する。
加熱後は、加熱溶解した原料液を型に流すか、加熱した容器のまま固めてもよい。
冷やし固める条件は、室温でも冷蔵庫でも冷凍庫でも特に限定されない。また、家庭であれば、氷水のはった大きめの容器に、加熱した容器を浸けて冷やしてもよい。
時間は２～２４時間程度で固める。そして、その後、型からはずし、表面に砂糖や粉末オブラートをまぶすか、油を塗布する等してグミキャンディを得ることができる。
The water may be drinking water such as tap water, mineral water, and alkaline ionized water, and is not particularly limited.
25 to 50 parts by weight of water is added to 100 parts by weight of the powder.
If the amount of water is less than 25 parts by weight, the powder will not be completely dissolved, and the water content of the finished gummy candy will be low, resulting in poor palatability. On the other hand, when the amount of water exceeds 50 parts by weight, the water content is high and the texture is close to that of jelly, and the texture is not elastic peculiar to gummy candy.
The heating conditions of the microwave oven are not particularly limited, but for example, the microwave oven is heated at an output of 500 W for 1 to 2 minutes.
After heating, the heat-dissolved raw material solution may be poured into a mold or hardened in a heated container.
The conditions for cooling and hardening are not particularly limited to room temperature, a refrigerator, and a freezer. If you are at home, you may immerse the heated container in a large container filled with ice water to cool it.
It takes about 2 to 24 hours to harden. After that, the gummy candy can be obtained by removing it from the mold, sprinkling sugar or powder wafer on the surface, or applying oil.
以上のようにして得られたグミキャンディは、市販品と同じような弾力があり長期保存もできるグミキャンディとなる。 The gummy candy obtained as described above is a gummy candy that has the same elasticity as a commercially available product and can be stored for a long period of time.
以下、本発明を実施例により具体的に説明するが、本発明はこれらによって何ら制限されるものではない。 Hereinafter, the present invention will be specifically described with reference to Examples, but the present invention is not limited thereto.
（実施例１～２０、比較例１～３）
＜グミキャンディ用ミックス粉の作製＞
表１及び２に示す配合の通り、グミキャンディ用ミックス粉を作製した。具体的には、砂糖、パラチノース、キシリトール、イヌリンから選ばれる一種以上の糖質及び／又は食物繊維、ゼラチン（新田ゼラチン株式会社製「Ｇ微粉」）、ペクチン（ＣＰケルコ社製「ＧＥＮＵ ｐｅｃｔｉｎ ＡＳ Ｃｏｎｆｅｃｔｉｏｎｅｒｙ－Ｊ」）、酸味料（無水クエン酸パウダー）、香料（グレープ香料）、着色料（三栄源エフ・エフ・アイ株式会社製「粉末サンレッドＲＣＵ」）、乳化剤を混合して作製した。乳化剤の種類は、実施例１～１４については表２に示した。実施例１５～２０については、ソルビタンモノラウレート、比較例２、３についてはショ糖脂肪酸エステルを使用した。
(Examples 1 to 20, Comparative Examples 1 to 3)
<Making mixed powder for gummy candy>
A mixed powder for gummy candy was prepared according to the formulations shown in Tables 1 and 2. Specifically, one or more sugars selected from sugar, palatinose, xylitol, and inulin, and / or dietary fiber, gelatin (“G fine powder” manufactured by Nitta Gelatin Co., Ltd.), pectin (“GENU pctin AS” manufactured by CP Kerco Co., Ltd.). It was prepared by mixing "Confectionery-J"), an acidulant (anhydrous citrate powder), a fragrance (grape fragrance), a coloring agent ("Powder Sunred RCU" manufactured by San-Ei Gen FFI Co., Ltd.), and an emulsifier. The types of emulsifiers are shown in Table 2 for Examples 1 to 14. Sorbitan monolaurate was used for Examples 15 to 20, and sucrose fatty acid ester was used for Comparative Examples 2 and 3.
＜グミキャンディの作製＞
容積３５０ｍＬの耐熱性容器に、上記で得られたグミキャンディ用ミックス粉を４０ｇ入れ、表１に示す割合の水を入れ（実施例１の場合、１５．２ｇ）、スプーンで混合した。その後、電子レンジで加熱した（５００Ｗ １分１０秒）。得られた液をシリコン型に流し、室温で８時間放置して固めた後、型からはずして油を塗布し、グミキャンディを得た。
<Making gummy candy>
In a heat-resistant container having a volume of 350 mL, 40 g of the above-mentioned gummy candy mix powder was placed, water in the proportion shown in Table 1 was added (15.2 g in the case of Example 1), and the mixture was mixed with a spoon. Then, it was heated in the microwave oven (500W 1 minute 10 seconds). The obtained liquid was poured into a silicon mold, left at room temperature for 8 hours to harden, and then removed from the mold and oiled to obtain a gummy candy.
＜得られたグミキャンディの評価＞
（膨張度）
加熱前の液面に対し、電子レンジ加熱によって液面が何倍相当まで上昇したかを表１に示した。
なお、乳化剤を使用しない比較例１においては、７倍以上の膨張度で、容器から吹きこぼれた。
実際の使用を想定した場合、その後の液の流しやすさや作業性の点で５倍以下の膨張度である方が好ましい。
<Evaluation of the obtained gummy candy>
(Expansion degree)
Table 1 shows how many times the liquid level was raised by microwave heating with respect to the liquid level before heating.
In Comparative Example 1 in which no emulsifier was used, the container spilled out with a degree of expansion of 7 times or more.
Assuming actual use, it is preferable that the degree of expansion is 5 times or less in terms of ease of subsequent liquid flow and workability.
（官能評価）
得られたグミキャンディを下記の指標に従って評価した。
◎：食感・味ともに非常に良い。
○：食感・味ともに良い。
△：べたつきややわらかさ等はあるものの、グミキャンディになった。
－：途中で吹きこぼれてしまった。
(sensory evaluation)
The obtained gummy candy was evaluated according to the following indicators.
◎: Very good texture and taste.
○: Both texture and taste are good.
Δ: Although it was sticky and soft, it became a gummy candy.
-: It boiled over on the way.
実施例１～２０で作製したグミキャンディ用ミックス粉を電子レンジで加熱調理したところ、吹きこぼれや焦げは発生せず、市販品と同じような弾力があり長期保存もできる水分値の低いグミキャンディとなり、食感・味の点でも、市販品のグミキャンディと同じような嗜好性の高いものとなった。 When the mixed powder for gummy candy prepared in Examples 1 to 20 was cooked in a microwave oven, no spillage or charring occurred, and the gummy candy had the same elasticity as a commercially available product and could be stored for a long period of time. In terms of texture and taste, it has the same high palatability as the commercially available gummy candy.
Claims (4)
糖質及び／又は水溶性食物繊維を５０～９５重量％、ゼラチンを４～２０重量％、ソルビタン脂肪酸エステル及びグリセリン脂肪酸エステル及びプロピレングリコール脂肪酸エステルから選ばれる一種以上の乳化剤を０．０１～１重量％含有する、グミキャンディ用ミックス粉。 Gummy candy mix powder for microwave cooking,
50-95% by weight of sugar and / or water-soluble dietary fiber, 4-20% by weight of gelatin, 0.01-1% by weight of one or more emulsifiers selected from sorbitan fatty acid ester and glycerin fatty acid ester and propylene glycol fatty acid ester. % Containing mixed powder for gummy candy.
A method for producing gummy candy, which comprises adding 25 to 50 parts by weight of water to 100 parts by weight of the mixed powder for gummy candy according to any one of claims 1 to 3 and cooking in a microwave oven.
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