JP2978685B2 - Jelly confectionery and its manufacturing method - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to relates to a method of jelly confectionery, especially acidulant and Perfume containing sugar-coating of the decorated with jelly confectionery
According to the manufacturing method.

[0002]

BACKGROUND OF and THE INVENTION surface of jelly pieces are prepared using pectin, gum arabic and sand sugar and starch syrup
It is known that jelly confections are prepared by alternately applying a syrup obtained by dissolving the above and sugar prepared separately to apply sugar coating (for example, a confectionery handbook supervised by Junichi Ozaki and others, Showa Published by Asakura Shoten in 1940). However, no jelly confectionery in which a sour or fragrance is blended in a sugar coating has appeared on the market. Sugar-coated seat jelly confection, since texture of sugar-coated portion and the interior of the jelly portion of the surface is different can enjoy a change in texture, and acidulant and Perfume good standing flavor if it is incorporated within glycocalyx (When you eat,
But is immediately flavor is felt) should, acidulant in the sugar coating
And why Perfume jelly confectionery formulated in did not appeared on the market, when blended acidulant and Perfume, these cracks, irregularities are produced on the surface of the sugar coating in forming a sugar coating to show the hygroscopicity This is because it was difficult or impossible to manufacture a product having a commercial value. That is, the organic acids, which are the main components of the acidulant and the concentrated juice, themselves have a hygroscopic property, so that they inhibit the formation of a sugar coating that is smooth and uniform on the surface, and even after the formation of the sugar coating, the products are mutually reciprocal. It becomes easy to bind.

[0003]

The main purpose of the object to the Invention The present invention invention The object of to the invention to be Solved by the Invention is to Solve acidulant
And despite Perfume is blended, the surface is a jelly confectionery having undergone glycocalyx no is and mutual adhesion smooth, provides a process for preparing jelly confectionery of falling flavor was excellent It is in.

[0004]

A syrup for sugar-coating jelly pieces prepared by a conventional method is prepared according to the prior art method, for example, as follows. Dissolve 100 g of edible gum in 200 g of water, add the above gum solution to a separately prepared mixture of 350 g of sugar and 350 g of starch syrup, stir, add a pigment if necessary, and adjust the sugar content. By adjusting it to 70-75 degrees, the syrup becomes 1 kg. This syrup is
Although it is possible to obtain a sugar-coated seat jelly confectionery product that a and commercial value can be used to apply a sugar coating jelly pieces to be the center, acidulant and the syrup
When blended incense fee subjected to a sugar-coating, it is not possible to obtain a product having a commercial value as described above.

[0005] Therefore, a gum, which is a raw material of the acidulant and Perfume-containing syrups, the acidulant and flavoring, coating ratio of the syrup and sugar in the case of applying the mixing method and glycocalyx, such as sugar and starch syrup and the like, The present inventors have conducted intensive studies.
As a result, the acidulant flavoring added and mixed to the solution containing the single products or mixtures of edible gum, which sand sugar and a mixture of water <br/> candy by admixing the above gum Emulsified by being integrated with the carbohydrate solution, and using the syrup thus obtained and sugar separately prepared, alternately applying to the rolling jelly pieces to form a sugar coating, and then drying. It has been found that a uniform sugar-coated jelly confection having a smooth surface can be obtained without prolonging the time, and thus the above object has been achieved. Sugar coating is performed by pouring the above syrup onto jelly pieces rolling in a hollow spherical drum or a rotating kettle, and spraying sugar when a certain degree of stickiness occurs. (About 10 to 15 times) to form a sugar coating layer. When the sugar coating layer occupies 25 to 50% by weight of the whole jelly confection, the operation is stopped. In this case, the sugar coating is 2
It is imperative that it be formed from 0-30% by weight of the syrup component and 80-70% by weight of the sugar component. If the amount of syrup is too large, the drying time will be long, while if the amount of sugar is too large, the sugar coating will be hard,
This is because it becomes brittle. After the sugar coating is formed, a drying treatment is performed, and then a small amount of edible oil or a wax approved as a food additive is applied for the purpose of preventing adhesion and giving gloss, thereby completing a jelly confectionery product. As the edible gum used when performing the method of the present invention, gum arabic,
Xanthan gum, guar gum and the like can be exemplified. In the syrup used in the method of the present invention,
The amount of the gum occupied is preferably 3 to 7% by weight, and the smoothness of the sugar-coated surface is reduced both below the lower limit and above the upper limit. The jelly constituting the center of the jelly confectionery according to the present invention may be any jelly using a gelling agent such as gelatin or pectin.For example, syrup and sugar can be added to the water to be prepared and boiled to reduce the sugar content. It can be prepared by adding a gelatin so as to be 5 to 10% by weight, further adding a flavor, a fruit juice, an acidulant, and the like, if necessary, and treating the mixture by a conventional method.

[0006] Incidentally, an essential feature of the present invention a method acidulant及
Fine Perfume was before the addition, is in preparing a syrup for sugar coating hanging by post-adding mixing compounds of sand sugar and starch syrup, whereby a good appearance and and excellent standing flavor Therefore, in order to enable the production of jelly confectionery having high commercial value, if the above addition order is reversed,
That a gum solution, a mixture of sugar and syrup first mixed, then in that the used syrup obtained by further mixing by adding acidulant and Perfume surface is subjected to good sugar coating I can't get the product. Not necessarily clear mechanism of action that this difference occurs, but acidulant and Perfume in the molecular structure of the gum solution and acidulant and Perfume and is first mixed with Result gum in the present invention the method is It is presumed that it was taken in and thereby, the moisture absorption by the acidulant and the fragrance could be suppressed.

[0007]

Next, the present invention will be described in more detail and concretely with reference to test examples and examples. Test Example 1 Objective: To determine an appropriate amount of gum or a mixture thereof used for preparing a syrup for forming a sugar coating layer. Operation, etc .: According to the operation method described in Example 1 below,
However, the amount of gum substance should be 2, 3, 4, 5, 6,
Prepare syrups at 7, 8 or 9% by weight in 8 types and coat jelly pieces with these syrups.
(The syrup was used at a rate of 1.5 kg per 100 kg of jelly pieces), and the workability was determined by measuring the time (minutes) until stickiness occurred and jelly pieces (granular) began to adhere to each other.
(Environmental conditions: room temperature 20 ° C, relative humidity 50%). The criterion was a pass ()) if stringiness occurred due to stickiness within 5 minutes or more and 10 minutes after coating with the syrup, and a failure (×) otherwise. Also, syrup was applied by using 1.5 kg of syrup per 100 kg of jelly pieces.
kg to form a sugar-coating layer.
It was judged by observing the surface condition of the sugar coating layer formed repeatedly (environmental conditions: room temperature 20 ° C, relative humidity 50%). In this case, the criterion was a pass (○) if the ratio of the portion having an uneven surface was less than 10% of the surface area, and a failure (×) if the ratio was 10% or more.

Results: The results are as shown in Table 1 below (pass / fail regarding the time until the occurrence of adhesion and workability) and Table 2 (ratio and pass / fail of the irregularities formed on the sugar-coated surface). 3-7 percentage of gum in syrup
It can be seen that when the content is weight%, a sugar-coated jelly confection having good workability and good surface condition can be produced.

[0009]

[Table 1]

[0010]

[Table 2]

Test Example 2 Purpose: A jelly confection not coated with sugar and a jelly confection coated with sugar [prepared by a conventional method (containing no acidulant and flavor in the sugar-coated part) and according to the method of the present invention] Prepared (containing sourness and flavor in the sugar-coated part and prepared as described in Example 1 below)]
And conduct a sensory survey on palatability. Test jelly confectionery sample and investigation procedure: Each jelly confectionery had the components and the mixing ratios shown in Table 3 below. Regarding the sugar-coated jelly confectionery, the jelly portion constituting the center was prepared by the same method and in the same manner, regardless of whether it was the conventional method or the method of the present invention.

[0012]

[Table 3]

Each of the test jelly confection samples was distributed to a panel of 30 junior high school students and 30 high school students of both sexes, and the appearance (color, luster, lubricity, etc., as criteria) and the flavor (when eating) Preference was examined by conducting a questionnaire survey on the shortness of the time required to feel the flavor and the texture (the subjective criterion based on the subjective level of feeling that eating comfort was preferable). Results: The results are as shown in Tables 4-6 below,
Regarding any of the items, the jelly confectionery according to the present invention was found to be excellent in palatability, and a statistical test was performed at a risk factor of 1% for the sugar-coated jelly confectionery according to the present invention and the conventional method. A significant difference was observed in the product of the present invention.

[0014]

[Table 4]

[0015]

[Table 5]

[0016]

[Table 6]

[0017] Test Example 3 but in the preparation of conventional sugar-coated seat jelly confectionery not blended acidulant and Perfume in sugar coating syrup, acidulant and examples above tests that the presence of Perfume enhancing the palatability of glycocalyx because it was confirmed by 2, acidulant to the usual syrup
And a method (post-addition method) to be added later Perfume, the present invention is employed are "pre-addition method", i.e. gum solution and acidulant
And a Perfume first mixed, to which a syrup was prepared in a method of mixing adding a mixture of sand sugar and starch syrup, facilities a sugar coating to a common jelly pieces to be center by using the Each syrup and sugar did.

The preparation method of each syrup is as follows. Syrup by post-addition method: Swell the gum with water, 60
Heat to ℃ and dissolve to prepare a gummy solution. on the other hand,
Add sugar and starch syrup to the brewing water, heat and dissolve, mix by boiling and adjust the sugar content to 78 and the above gummy solution, add acidulant, flavor and pigment, and mix further Prepared by doing. Syrup by pre-addition method: Swell gum with water, 60
Warm to ℃ and dissolve to prepare a gummy solution, add acidulant and flavor to it and mix for 5-10 minutes. on the other hand,
Sugar and starch syrup are added to the water, heated, dissolved, and boiled to adjust the sugar content to 78. The sugar solution and the pigment are added to the above-mentioned gummy solution containing acidulants, etc., and further mixed. Prepared by doing. Table 7 below shows the jelly and each syrup.
Were prepared using the raw materials and amounts shown in Table 1.

[0019]

[Table 7]

The results were as follows. Using sugar coating forming syrup prepared by pre-adding acidulant and flavoring,
The time required to prepare a sugar-coated jelly confection based on the method of the present invention is 75 minutes, while the method of the present invention is the same as that of the present invention except that a sugar-coating syrup prepared by post-adding an acidulant and a flavor is used. In the case of the modified conventional method, a sugar-coated jelly confectionery was prepared, which took about three times as long as 225 minutes. Incidentally, cracks and irregularities were not observed in the jelly confection according to the method of the present invention, but cracks and irregularities were observed in the jelly confection prepared by the modified conventional method,
The commercial value was low. Here, “crack” means that cracks of 0.05 mm or more exist on the surface of the jelly confectionery, while “unevenness” means that the surface is not
This means that there is a portion having the above difference in height.

Example 1 6% by weight of gum arabic was poured into 18% by weight of water for swelling, then heated to 60 ° C. to dissolve, and 1.5% by weight of citric acid and 0.08% by weight of fragrance were added. And
Using a small mixer ("Overmixer 5DMR" manufactured by Shinagawa Kogyo Co., Ltd.), the beater blade was set at 40 rpm and mixed for 10 minutes. 58% by weight of sugar and 42% by weight of syrup
The mixture and an appropriate amount of water were heated and boiled to prepare a sugar solution having a sugar content of 78. This sugar solution was added to the citric acid-containing gum solution and mixed to prepare a sugar-coated syrup. On the other hand, sugar 40% by weight, starch syrup 50% by weight, gelatin
A mixture of 8% by weight and 2% by weight of concentrated juice was heated and boiled to reduce the sugar content to 79, and then 1.0% by weight of citric acid was added.
Each tray was poured to 1.2 g, and the tray was allowed to stand in a room at 20 ° C and a relative humidity of 45% for 24 hours to solidify and dry. Was applied to the jelly at 0.15% by weight to prevent adhesion, thereby preparing a jelly piece to be a center.

55 kg of the above jelly pieces were put into a hollow spherical drum and tumbled. 0.75 kg of the syrup described above (when the temperature is adjusted to 18-22 ° C, the elongation is improved and the workability is improved) for the rolling jelly pieces.
The mixture was poured down, and when a certain degree of stickiness occurred, 3.0 kg of sugar was sprayed. This syrup pouring / sugar spraying cycle was repeated 12 times to form a sugar coating and then dried for 1 day, and a small amount of edible oil was applied to the surface to obtain a desired jelly confectionery.

Test Example 4 Using the sugar-coated jelly confection obtained in Example 1 and a commercially available pectin jelly confection as test samples, a sensory survey on palatability was conducted using junior high school students and high school students (30 each) as men and women. . The results are as shown in Table 8 below, and the statistical test results showed a significant difference between the two with a 1% risk factor.

[0024]

[Table 8]

Example 2 This example shows a case in which a sugar-coated syrup containing concentrated yogurt containing lactic acid having high hygroscopicity is used, and the jelly confectionery according to this example is prepared by the method described in Example 1. Manufactured according to. The formulation of the jelly portion and the syrup for sugar coating is as shown in Table 9 below.

[0026]

[Table 9]

Test Example 5 Using the sugar-coated jelly confection obtained in Example 2 and a commercially available pectin jelly confection as test samples, a sensory survey on palatability was conducted using junior high school students and high school students (30 each) as panels. . The results are as shown in Table 10 below, and the statistical test result showed a significant difference between the two with a 1% risk factor.

[0028]

[Table 10]

Example 3 A jelly for a center was prepared with the same composition as in Example 2 and a syrup for forming a sugar coating was prepared with the same composition except that “gum arabic 60 g” was replaced with “guar gum 40 g”.
In the manner described in Example 1, this syrup and sugar were alternately applied to jelly pieces for a center to prepare a desired sugar-coated jelly confection.

Test Example 5 Using the sugar-coated jelly confection obtained in Example 3 and a commercially available pectin jelly confection as test samples, a sensory survey regarding palatability was conducted using junior high school students and high school students (30 each) as panels. . The results are as shown in Table 11 below, and the statistical test result showed a significant difference between the two with a 1% risk factor.

[0031]

[Table 11]

[0032]

This onset dragee seat jelly confectionery obtained by the light method, according to the present invention is contained acidulant and Perfume in sugar coating unit, thus standing the flavor is good (i.e. eaten to the immediate flavor is felt). Such jelly confectionery did not appear on the market because it was not previously possible to produce a product with an excellent appearance, but the method of the present invention enables sugar coating with a smooth and uniform surface.

────────────────────────────────────────────────── ─── Continuation of the front page (56) References JP-A-48-40970 (JP, A) JP-A-4-316455 (JP, A) (58) Fields investigated (Int. Cl. ⁶ , DB name) A23L 1/05-1/09 A23G 1/00-9/30

Claims (2)

(57) [Claims] [Claim 1] was added and acidulant and flavoring were mixed in a solution containing separately or mixtures of edible gum, sand thereto
Adding and mixing a sugar and starch syrup Toka Ranaru mixture is integrated with the above gum solution was emulsified using a sugar which has been separately prepared syrup obtained thus, alternately jelly pieces are tumbling A jelly confection, wherein the method is applied to form a sugar coating. 2. The method for producing jelly confectionery according to claim 2, wherein the gum content accounts for 3 to 7% by weight in the syrup.