JP3129163B2 - New sweets - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

[0001] The present invention relates to a novel confectionery.

[0002]

2. Description of the Related Art Conventional chewing gum is not edible and has not been combined with other confectionery.
Slightly, what is called sugar coating, which is wrapped with sugar, for example, "tablet gum" described in JP-A-7-67541 has been proposed.

[0003] Japanese Patent Publication No. 49-37270 discloses an edible gum, but this publication does not describe a combination with other confectionery.

[0004] As a confection having the texture of chewing gum, "Morinaga Chewing Candy" (Morinaga Seika Co., Ltd.) has been marketed, which melts almost simultaneously with chewing (30 to 60 seconds) and provides chewing comfort. It is far from enjoying. The marketed products of other companies, for example, Lotte Co., Ltd. soft candy and the like have almost the same texture, and there is no known combination confectionery having the texture of chewing gum. By the way, the raw material label of the above Morinaga chewing candy "Hichu Strawberry" is syrup, sugar,
Vegetable oils, strawberry juice, strawberry pulp, gelatin, acidulants, flavors, emulsifiers, vitamin C, red cabbage pigment, and no chewing gum.

[0005]

SUMMARY OF THE INVENTION An object of the present invention is to provide a novel confectionery which can enjoy the texture of chewing gum, that is, the chewing comfort, and can also eat the whole confectionery.

[0006]

Means for Solving the Problems The present inventors have conducted intensive studies to achieve the above object, and as a result, as a chewing gum, a fraction containing gliadin as a main component in heat-treated wheat gluten (gliadin main component). Using a fraction-based product as a gum base, you can combine it with other sweets such as chocolate, caramel, cookies, ice cream, etc. to eat the whole sweet and enjoy the chewing gum texture. Found and arrived at the present invention.

That is, the present invention comprises an edible chewing gum having a gum base fractionated from wheat gluten and subjected to a heat-treated gliadin main component, and one or more confectionery products other than the chewing gum. A novel confectionery characterized by the following.

In the present invention, as the edible chewing gum containing a gliadin main component fractionated from wheat gluten as a gum base, the present inventors have filed Japanese Patent Application No. 6-14.
The edible chewing gum proposed in US Pat. No. 4047 can be used.

In the present invention, the edible chewing gum (hereinafter referred to as edible gum) refers to a gliadin main component fraction as a gum base, and as a raw material, a type or amount of a sweetener, a flavor, a pigment, or the like. It is a general term for chewing gum that contains different gums and uses other ingredients such as fruit juice.

[0010] Examples of confectionery other than edible gums include chocolates, candies, caramels, jellies, cookies, puff snacks, ice creams, cakes and the like. Other examples include breads, buns, baked confectionery, tablet confectionery, bean confectionery, donuts, popsicles, marshmallows, rice crackers, and hail.

In these confectioneries, "kin" means taste,
It is meant to encompass different things such as color, type of raw material, blending, etc., for example, candy, caramels,
Examples include hard candy, soft candy, coffee caramel, milk caramel, nougat, toffee, and the like, and the jelly includes pudding, fruit jelly, gummy jelly, and the like, which differ in the concentration of the gelling agent and the water content of the product. Cakes include sponge cakes, pound cakes, chiffon cakes, tarts, steamed cakes, and the like, which are different in raw material composition and production method.

[0012]

BEST MODE FOR CARRYING OUT THE INVENTION The constitution of the novel confectionery of the present invention, that is, the method of combining edible gums with confectionery other than the gums, includes chocolate and candy around the edible gums. , Method of coating or wrapping jelly, etc., method of mixing edible gum in jelly, cake, cookie, ice cream, etc., and inserting it into the center of puff snacks, stick-shaped cookies, etc. However, the present invention is not limited to the combination method.

In addition, confectionery other than edible gums may be used in combination of two or more. For example, a method of coating chocolate around edible gums and further coating a candy or the like around it, a method of scattering chocolate coated around edible gums in ice cream, A method of wrapping a gum coated with chocolate around gums with marshmallows can be mentioned.

In these cases, the ratio between the edible gums and the other confectionery is not limited,
Preferably, if one confectionery contains 1 g or more of edible gums, the texture of chewing gum can be enjoyed.

As a method for producing the confectionery of the present invention, for example, in the case of confectionery in which chocolate or jelly is coated around edible gums, a chocolate or gelatin solution dissolved in the gum is poured, Conversely, there is a method of solidifying gums in their melts and solutions, and in the case of cakes, ice creams and cookies, mix them with other ingredients at any stage of the manufacturing process. The production method is not limited to this.

In the present invention, the gliadin main component fraction is obtained, for example, by mixing wheat gluten in a 30 to 70% by volume aqueous ethanol solution or 30% by volume or less, preferably 5 to 20% by volume.
From the supernatant obtained by extraction and separation with an aqueous solution of acidic (pH 3.5 to 5.5) ethanol at volume%, a water addition method, a drying method,
It can be obtained by separation and fractionation by methods such as adjustment method,
It is not limited to the fractionation method.

The edible gums containing the gliadin main component fraction as a gum base are prepared by mixing and kneading the above-described gliadin main component fraction with a sweetener, a flavor, a pigment, a humectant and the like into a desired form. It can be obtained by molding. The gliadin main component fraction is used after heat treatment. Heat treatment
It is 55-55 at pH 4-11 under 15% or more of water content.
100 ° C., der that either heating 10-120 minutes, or dry powder is heated for several seconds to 6 hours at 100 to 300 ° C.
You. When subjected to heat treatment in a water-containing state, after that, the water 5
It can be adjusted to 0% or less and used as a gum base.

[0018]

EXAMPLES Hereinafter, the present invention will be described in more detail with reference to examples.

Reference Example 1 (Production of gliadin gum 1) A 10-fold amount (by weight) of an aqueous solution of acidic ethanol obtained by adding 0.3% by weight of citric acid to an aqueous solution of 15% by volume of ethanol was added to wheat gluten powder. The extract was stirred for a period of time, and the extract separated by a centrifugal separator was dried by a spray dryer to obtain a powder of a fraction containing gliadin as a main component (gliadin main component fraction). The solid concentration in the extract is about 9% by weight
The amount of gliadin in the powder of the gliadin main component fraction was 60% by weight.

100 g of the obtained gliadin main component fraction
, Sweetener preparation [Pal Sweet, Ajinomoto Co., Ltd.] 4
To the mixture obtained by mixing 5 g, 2.34 g of sodium hydroxide was dissolved in 100 g of water, and an alkaline glycerin solution in which 25 g of glycerin was dissolved was added and kneaded. The gum base formed by kneading was pressure-formed to obtain a 1 cm-thick plate. The plate was cut into 1 × 1 × 1 cm cubes and dried to obtain an edible gum having a water content of about 25% by weight. Hereinafter, this is referred to as gliadin gum 1.

This gliadin gum 1 has about 1.2 to 1.
At 5 g, the texture was a relatively soft edible gum.

Reference Example 2 (Production of Gliadin Gum 2) The powder of the gliadin main component fraction obtained in Reference Example 1 was spread on a tray to a thickness of 5 to 10 mm, placed in a 115 ° C. Heat treatment was performed for minutes. 2-3 during this heat treatment
The powder of the gliadin main component fraction was stirred and the heat treatment was homogenized to obtain a heat treated gliadin main component fraction.

Using the obtained heat-treated gliadin main component fraction, an edible gum was obtained by the same formulation and trial production method as in Reference Example 1 (gliadin gum 2). This gliadin gum 2
Was rich in elasticity and had a texture similar to that of a conventional chewing gum.

Reference Example 3 The gliadin gum 1 obtained in Reference Example 1 was put in a revolving pan, and a 10% by weight aqueous solution of gum arabic was coated on the surface with stirring. After the surface is dried by putting hot air into the cold air (5 to 10 ° C.), and dissolved in
The chocolate tempered at ℃ is added little by little to coat the chocolate around the gliadin gum 1,
After the chocolate was uniformly coated on the surface of the gliding gum and the chocolate was completely hardened, the surface was further uniformly coated with a 30% shellac wax ethanol solution, and then the alcohol was blown off with cold air to obtain chocolate gum 1. .

This chocolate gum 1 is obtained by coating about 3 to 5 g of chocolate with respect to one gliadin gum 1 and, as a result of performing a taste test while melting the chocolate, eating the chocolate flavor for a while. After having enjoyed it for a while, it was possible to further enjoy the chocolate-flavored chewing gum, and after a while (about 3 to 5 minutes), it became ready to be swallowed naturally.

Example 1 Gliadin gum 2 obtained in Reference Example 2 was produced in the same manner as Reference Example 3 to produce a chocolate gum 2.

The chocolate gum 2 was tasted by chewing from the beginning, and as a result, it had an unprecedented taste as if chocolate and chewing gum were being eaten at the same time. Furthermore, this chocolate gum 2 does not lose its flavor in 3 to 5 minutes like a normal chewing gum, but it can taste chocolate-like chewing gum for 10 minutes or more and eat it as it is. It was something I could do.

Reference Example 4 In the same manner as in Reference Example 1, a spherical gliadin gum 3 having a diameter of about 5 mm was produced as a trial, and in the same manner as Reference Example 3 , a chocolate gum 3 was produced as a trial. In addition, about 1 g of chocolate was coated on one chocolate gum 3.

The chocolate gum 3 was added to the ice cream mix at a ratio of 20% by weight when the cooled ice cream mix was stirred and frozen to prepare an ice cream containing chocolate gum.

In the process of producing this ice cream,
Chocolate gum 3 did not collapse, and as a result of the tasting, after tasting ice cream and chocolate, the chewing gum could be further tasted. In addition, it was possible to taste ice cream while tasting chocolate-flavored chewing gum, and at the same time swallow it.

Example 2 , Comparative Example 1 A gliadin gum 4 having a thickness of 5 mm, a width of 10 mm, and a length of 10 cm was prepared as in Reference Example 2, and a commercially available caramel was dissolved once. A 1 mm sheet is wound around gliadin gum 4 and cooled to a length of 2 mm.
cm to give a chewing gum caramel.

When this chewing gum caramel was eaten and compared with a commercially available chewing candy (Comparative Example 1), the commercial product was melted in 1 to 2 minutes, while the inventive product melted the chewing gum for 10 minutes or more. Had. Furthermore, the commercial product arrived on the teeth during chewing and was difficult to eat, whereas the invention product did not reach the teeth.

EXAMPLE 3 Powdered gelatin 3% by weight was added to water 30% by weight, and after the gelatin was swollen, heated and dissolved in a solution in which gelatin was dissolved by adding 66% by weight of sugar and further 1% by weight of citric acid And 0.2% by volume of orange flavor and mix.
A gelatin solution kept at ６０60 ° C. was prepared. About 1/3 of the gelatin solution is added to a starch molder and cooled,
When the gelatin solution began to harden, gliadin gum 2 of Reference Example 2 was placed thereon, and the gelatin solution was further applied, and the whole was cooled and hardened. This is further dried in a dryer to a sugar content of 80.
After drying to a brix, a gummy with chewing gum was prototyped.

As a result of tasting the chewing gum-containing gummies, it was possible to enjoy an unprecedented gummy texture.

Example 4 10% by weight of sugar and 3% by weight of powdered gelatin were added to a coffee extract, and after the gelatin swelled, the mixture was heated and a coffee jelly solution in which gelatin was dissolved was added to a 1/3 cup for coffee jelly. After the mixture was cooled and solidified, 2 to 3 gliadin gums 2 of Reference Example 2 were added, and a coffee jelly solution was further added to the top of the cup, followed by cooling to obtain chewing gum-containing coffee jelly.

As a result of tasting this coffee jelly containing chewing gum, it was a new dessert product that can simultaneously enjoy the texture of coffee jelly and chewing gum.

Reference Example 5 Corn grits were placed in a uniaxial extruder to obtain a hollow (about 6 mm diameter) puff snack having a length of 5 cm. Gliadin gum 5 obtained by cutting the plate of gliadin gum of Reference Example 1 to 5 to 6 mm square and 3 cm in length in the hollow part of this puff snack was put on seasoning oil and pizza seasoning powder, and then dried. A snack with chewing gum was obtained. When making gliadin gum 5, a pizza seasoning powder identical to the one used
% By weight.

As a result of tasting this chewing gum-containing snack, the snack had an unprecedented texture in which the crispness of the snack matched the texture of the chewing gum.

Reference Example 6 In a cake mixer, 75 g of water, 150 g of whole egg, foaming agent S
After adding P6g and stirring with a whipper at low speed for 2 minutes and high speed for 1 minute, sponge cake mix [Kyowa Hakko Kogyo Co., Ltd.
And Harmony F-10] were added, and the mixture was stirred and whipped at high speed for 4 minutes. To this, about half of the water of the alkaline glycerin solution of Reference Example 1 was replaced with concentrated grape juice, and 0.3 g of raisin flavor was added. Otherwise, a chewing gum was prepared as in Reference Example 1, and gliadin gum 6 cut into 3 × 3 × 10 mm was used as one.
Then, the mixture was stirred, mixed and deaerated for 60 seconds at a low speed to obtain a dough. About half of the dough was put in a 150 ml aluminum cup and baked at 180 to 190 ° C. for 30 minutes to obtain a sponge cake containing chewing gum.

As a result of tasting the sponge cake containing the chewing gum, the chewing gum scattered in the sponge cake did not become hard even when heated by baking, and had a texture between the chewing gum and the raisins, which was unprecedentedly delicious. It was a raisin cake.

[0041]

According to the present invention, by combining a chewing gum made using a fraction containing gliadin as a main component and other confectionery, it was possible to taste everything that has not been possible until now. A novel confectionery having the texture of an edible chewing gum can be provided. In addition, the edible gum used in the present invention and the confectionery of the present invention,
It can be used as a new filling material for confectionery.

Claims (2)

(57) [Claims] 1. Fractionated from wheat gluten and heat treated
A novel confectionery comprising an edible chewing gum having a gliadin main component fraction as a gum base and one or more confectionery other than the chewing gum. 2. The novel confectionery according to claim 1, wherein the confectionery other than the chewing gum is a chocolate, a candy, a caramel, a jelly, a snack confection, an ice cream, or a cake.