JP3312038B2 - Gummy - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a two-layer gummy ,
More specifically the center material concentrate containing liquid food and a center portion, about a center of the in-shell structure gummy This was covered with a shell.

[0002]

2. Description of the Related Art Conventionally, a center material concentrated liquid containing liquid foods such as fruit juice and coffee extract is used as a center portion.
This as a method for producing a gummy center in shell structure coated with the shell, with the preparation of a center material concentrates and shell material concentrate to high viscosity, position as possible the specific gravity of the two solutions, 60 to 100 At a temperature of ° C., a method is adopted in which the shell material concentrate is simultaneously filled in a mold so as to enclose the center material concentrate, and then cooled to about 30 ° C. In this method, the moisture in the product is simultaneously reduced by about 5% during cooling.

[0003]

However, the conventional 2
The layered structure gummy has the following problems. (1) The center material concentrate and the shell material concentrate need to be adjusted to high viscosity before filling. If the viscosity of both liquids is low, the center material will diffuse into the shell after filling,
Gummy products in which the center material concentrate is neatly contained in the center cannot be obtained.

(2) It is necessary to adjust the specific gravities of the center material concentrated liquid and the shell material concentrated liquid as much as possible before filling. If the specific gravities of both liquids are significantly different, the center material concentrated liquid will float or sink during filling and then be released or separated from the shell ( gelled shell material concentrated liquid) , and even if the specific gravities are not significantly different. After filling, the center material concentrate is biased upward or downward, and the shell covering the center material concentrate in the obtained gummy product is partially thinned,
Often torn. Moreover, as a practical matter, it is almost impossible to exactly match the specific gravities of the two liquids.

(3) Even if the center material concentrated liquid and the shell material concentrated liquid whose viscosity and specific gravity are adjusted in consideration of the above (1) and (2) are simultaneously filled, the filled center material concentrated liquid is not filled in the center portion. And gradually spread to the shell portion, and as the surrounding shell solidifies, the center material is fixed as it is, so that only a gummy product with a distorted center portion is obtained. Such products tend to impair appearance and texture.

(4) A method of cooling immediately after filling the center material concentrated liquid and the shell material concentrated liquid is an effective method, but the liquid temperature of 60 to 100 ° C. at the time of filling is reduced to 30 ° C. immediately after filling.
When lowering to the extent, while performing this operation continuously,
It is practically impossible to reduce the water content of the obtained product by about 5%.

A first object of the present invention is to solve all of the above-mentioned problems in the prior art, and to adjust the viscosity and specific gravity of the center material concentrate and the shell material concentrate and at the same time as cooling, the water content in the product is reduced. Gummies that can be obtained very easily without the need to reduce
To provide .

[0008] A second object of the present invention is to provide a gummy that can enrich the eating habits as a food having a fresh sensation such as an unprecedented beautiful appearance and texture.

[0009]

Means for Solving the Problems The inventors of the present invention have conducted intensive studies in view of the above circumstances, and as a result, have found that in the gummy manufacturing process,
Specific to the center material concentrate in mainly composed of liquid food Te
Water-soluble polyvalent metal salts, while the shell material concentrate containing gelatin and saccharides as the main component contains a specific polyvalent metal salt.
Include a gelling agent that gels on
In the mold so that the concentrate wraps around the center material concentrate
When filling simultaneously, the shell material concentration at the contact interface
Gelling agent that gels with polyvalent metal ions in thick liquid quickly
The gel has a beautiful appearance and texture.
I found that a gummy turtle shell structure was obtained,
The present invention has been completed.

That is, the present invention provides a method for preparing a concentrated liquid of a center material containing a liquid food as a main component and having a water content of 10 to 30 wt%
A shell containing 0.1 to 1% by weight of a polyvalent metal salt of formic acid and containing 10 to 30 % by weight of water mainly composed of gelatin and saccharides
Regarding gummy with center-in-shell structure coated
It is.

[0011] For the gummy of the present invention will be described in details below. Gummy present invention, the center material concentrate as the center portion, which is a gummy center in shell structure coated with the shell. The components of the center material concentrate and the shell are as follows. However, the shell consists of a gelled shell material concentrate , which is basically alginate or alginic acid.
Except that the monovalent metal salt of formic acid is converted to a polyvalent metal salt, the composition is the same as that of the shell material concentrate.

[0012] <1> Center material concentrate this solution various concentrations of orange, grape, etc. juice, paste cream, coffee, liquid extracts such as cocoa
It is mainly composed of food, containing water-soluble polyvalent metal salts, and if necessary, added sugars such as sugar.
To 30% (% by weight, hereinafter the same). Note that the center material concentrated liquid must have fluidity at least at the time of filling.

The polyvalent metal ions constituting the water-soluble polyvalent metal salt include Ca ²⁺ , Mg ²⁺ , Ba ²⁺ and mixtures thereof. Examples of the water-soluble polyvalent metal salt containing such an ion include calcium lactate, calcium citrate, calcium gluconate, magnesium sulfate and the like. When these are filled, alginate of shell material concentrate in
Agent selected from monovalent metal salts of alginic acid and alginic acid
The are use to gelation. The content of the water-soluble polyvalent metal salt is usually 0.05 to 2 with respect to the center material concentrated liquid.
%, Preferably in the range of 0.1 to 1%.

In order to prepare a center material concentrate comprising the above components, a liquid food, a water-soluble polyvalent metal salt and, if necessary, a saccharide are mixed and dissolved at a temperature of room temperature to 115 ° C. Until it reaches 10 to 30%
It may be concentrated at a temperature of ° C.

If the water content of the concentrated concentrate of the center material is less than 10%, the fluidity is lost and the filling cannot be carried out smoothly, so that a desired gummy product cannot be obtained. And mold easily.

[0016] <2> shell material concentrate (Shell) shell material concentrates mainly composed of gelatin及 beauty sugars, selected this alginate, from monovalent metal salt of alginic acid
It contains a gelling agent and , if necessary, a seasoning, and has a water content of 10 to 30%.

[0017] In a gelling agent alginic acid, monovalent metal salt of alginic acid (e.g. Na, K) and mixtures thereof. The gelling agent is used to gel upon filling by the polyvalent metal ions in the center material concentrate, thereby rapidly solidifying the shell material concentrate at the interface with the center material concentrate . The use amount of this gelling agent is usually in the range of 0.1 to 1% based on the total amount of the concentrated solution of the shell material.

Gelatin is the main component of gummy, shell material
As the main gelling agent of the concentrate, usually 5 to 14% is used based on the total amount of the concentrate of the shell material. Gelatin is a normal gelatin (molecular weight 15,000 to 250,000, average molecular weight 61
000-67000).

In some cases, in order to improve the texture,
Other general gelling agents such as pectin, agar, starch, gellan gum, locust bean gum and the like can be added in an amount of 1% or less based on the total amount of the concentrated solution of the shell material.

The saccharide is usually used in an amount of 65 to 75% based on the total amount of the concentrate of the shell material in order to impart sweetness to the shell. Examples of the saccharides include sugar, starch syrup, saccharified reduced starch, sorbitol, and mixtures thereof.

Examples of the seasoning include acid seasonings such as citric acid and malic acid, and liquid foods as described above. In order to prepare a shell material concentrate comprising the above components, it is generally selected from alginic acid and monovalent metal salts of alginic acid.
That the gelling agent and the sugar, water and seasoning if necessary and the room temperature to
Mix and dissolve at a temperature of 115 ° C., concentrate at a temperature of 105 to 115 ° C. until the water content becomes about 20% or less, and add a solution of gelatin dissolved in water at a temperature of 60 to 90 ° C.
What is necessary is just to add at 90 degreeC and to stir and mix.

The water content of the obtained concentrated liquid of the shell material is
Must be in the range of 10-30%. This water is 10%
If the water content is less than 30%, the fluidity is lost, the filling does not proceed smoothly, and a desired gummy product cannot be obtained. If the water content exceeds 30%, the gummy becomes unstable microbiologically and easily molds.

It should be noted that the above shell material concentrated liquid or
The composition of the shell is a general gummy composition (usually, sugars 65 to 7).
5%, gelatin 5-15%, water 10-30%). On the other hand, the composition of jelly similar to the composition of gummy is usually 20 to 30% of saccharides, 2 to 3% or less of a gelling agent such as agar, gelatin or pectin, and 60% or more of water. An exception is the so-called hard jelly, which has a texture similar to that of gummy, having a water content of 25% or less and using pectin as a gelling agent.

<3> Method for Producing Gummy of the Present Invention In the production of gummy of the present invention, the concentrate of the center material and the concentrate of the shell material are mixed at a temperature of 60 to 100 ° C. This is performed by simultaneously filling the mold so as to enclose the liquid, and further cooling (up to about 30 ° C.) and / or drying (40 to 60 ° C.) if necessary. At this time, the concentrated solution of the shell material is first cooperated with gelatin in the shell structure of the gummy product obtained.
Alginic acid or monovalent metal salt of alginic acid at the interface
Gelled by the polyvalent metal chloride of the gelling agent
Rear gelatin becomes gelled shell, thus gummy center in shell structure of the center material concentrate coated with a shell containing the liquid food can be obtained.

In this case, if the liquid temperature is lower than 60 ° C., the spinnability becomes strong and the filling does not proceed smoothly. If the liquid temperature is higher than 100 ° C., the gelatin in the shell is deteriorated and the gummy taste is good. I can't get the product. The filling ratio between the center material concentrated liquid and the shell material concentrated liquid can be appropriately selected, but is usually 1: (1 to 20), preferably 1: (3 to 10) in volume ratio.
It is. Further, as the filling device, for example, a nozzle having a double structure as shown in FIG. 1 (a nozzle 1 in a central portion is for filling a concentrated liquid with a center material, and a nozzle 2 on an outer portion is for filling a concentrated liquid with a shell material) can be used.

[0026]

[Action] Further in the liquid food containing the center material concentrates in conjunction with the inclusion of polyvalent metal ions, alginate shell material concentrates in forming the shell, monovalent metal alginate
By containing a gelling agent selected from a salt, the shell material concentrate in contact with the center material concentrate at the time of filling gels quickly at the interface to form a gel coating covering the center material concentrate, and thus The center material concentrate is not diffused to the surroundings because it is wrapped in the gel coating , so it is not affected by the subsequent slow gelation of gelatin.
Instead, a gum with a center-in-shell structure is formed in which the center material concentrated liquid enters the center portion neatly.

[0027]

As described above, according to the present invention , a gummy gum having a center-in-shell structure, in which a concentrated liquid of a center material including a liquid food, which has not been obtained before, is neatly obtained in a center portion, Moreover, the two-layered gummy can enrich the eating habits as a food having a fresh sensation such as an unprecedented beautiful appearance and texture.

[0028]

The present invention will be described below with reference to examples.

[0029]

Example 1 <Preparation of concentrated solution of center material> 79 g of 1/5 concentrated grape juice, 20 g of sugar and 1 g of calcium citrate were mixed and dissolved by heating at 80 ° C.
Make a 0% center material concentrate and keep it warm at 70 ° C. <Preparation of Shell Material Concentrate> 40 g of sugar and 0.2 g of sodium alginate were mixed in powder form, and 40 g of starch syrup and 20 g of water were added thereto and dissolved by heating.
Keep at ℃. Add 7g of gelatin to 14g of water
Stir and mix the solution heated and dissolved at ℃.
After adding and mixing 5 g and an appropriate amount of orange flavor, water is added to make a shell material concentrate having a moisture content of 25%,
Keep at 0 ° C.

<Manufacture of Gummy> After the center material concentrated liquid and the shell material concentrated liquid are simultaneously filled in a mold at a ratio of 1: 5 using a double structure nozzle shown in FIG. The concentrate is allowed to set until it solidifies, then the solidified shell is Brix 80
It dried at 55 degreeC until it became (circle). In this way, a gummy having a center-in-shell structure in which the concentrated juice-containing center material concentrate was neatly placed in the center portion was obtained. This gummy
The composition of the shell is as follows.

Sugars 70.0% Gelatin 7.0% Citric acid 2.5% Alginic acid (Ca + Na) 0.2% Water 20.3%

[0032]

Example 2 <Preparation of a concentrate for the center material> 45 g of fresh cream, 15 g of powdered milk, 39 g of sugar, 1.2 g of calcium lactate and 20 g of water were mixed, dissolved by heating until boiling, concentrated under reduced pressure, and concentrated under reduced pressure. Make a 22% concentrate of the center material and keep it warm at 80 ° C.

<Preparation of Concentrate of Shell Material> 48 g of sugar and 0.4 g of sodium alginate were mixed in powder form, 30 g of starch syrup and 25 g of water were added thereto, dissolved by heating, and concentrated to 107 ° C. Later, 90
Keep at ℃. A solution obtained by heating and dissolving 7.5 g of gelatin in 14 g of water at 90 ° C. was stirred and mixed, and 3 g of coffee extract was further added and mixed.
A shell material concentrate is prepared and kept at 80 ° C.

<Manufacture of Gummy> The above-mentioned center material concentrate and the shell material concentrate were simultaneously filled in a mold at a ratio of 1: 4 using the same double-structure nozzle as in Example 1, and then the shell material was concentrated. The concentrate is allowed to set until it solidifies, then the solidified shell is Brix 8
Dry at 45 ° C. until 2 °. In this way, a gummy having a center-in-shell structure in which the concentrated juice-containing center material concentrate was neatly placed in the center portion was obtained. The composition of the gummy shell is as follows.

Saccharides 70.5% Gelatin 7.5% Coffee extract 3.0% Alginic acid (Ca + Na) 0.4% Water 18.6%

[0036]

Example 3 <Preparation of concentrated solution of center material> 85 g of 1/6 concentrated orange juice, 14 g of sugar and 1 g of magnesium sulfate were mixed, dissolved by heating at 70 ° C., and dissolved in water 2
Make a 5% center material concentrate and keep it warm at 70 ° C.

<Preparation of a concentrated solution of shell material> 35 g of sugar and 0.3 g of alginic acid were mixed in powder form, and 47 g of reduced starch saccharified product and 20 g of water were added thereto and dissolved by heating. Concentrate. A solution obtained by heating and dissolving 8.5 g of gelatin in 16 g of water at 90 ° C. was stirred and mixed, and 2.4 g of citric acid and an appropriate amount of orange flavor were added and mixed. Then, water was added to the shell material having a water content of 20%. Make a concentrate and keep it at 80 ° C. <Manufacture of Gummy> The center material concentrated liquid and the shell material concentrated liquid were simultaneously filled in a mold at a ratio of 1: 6 using the same double structure nozzle as in Example 1, and then the shell material concentrated liquid was added. The solidified shell was dried at 50 ° C. until the solidified shell had a Brix of 81.5 °. In this manner, a gummy having a center-in-shell structure in which the concentrated juice of the concentrated juice-containing center material was neatly contained in the center portion was obtained. The composition of the gummy shell is as follows.

Saccharides 70.25% Gelatin 8.5% Citric acid 2.4% Alginic acid (Mg) 0.3% Water 18.55%

[Brief description of the drawings]

FIG. 1 is a longitudinal sectional view of a main part of an example of a filling device used for manufacturing gummy of the present invention.

[Explanation of symbols]

 1. Nozzle for filling concentrated liquid in center material 2. Nozzle for filling concentrated liquid in shell material

──────────────────────────────────────────────────続 き Continuation of the front page (56) References JP-A-58-16649 (JP, A) JP-A-63-98363 (JP, A) JP-A-60-12943 (JP, A) JP-A-63-1988 42658 (JP, A) J. Brownsey et al, The interpenetrating network structure of food gels, Suppl. Rheol. Acta, USA, 1988, 424-426 (58) Field surveyed (Int. Cl. ⁷ , DB name) A23L 1/05 -1/09 JICST file (JOIS)

Claims (2)

(57) [Claims] 1. A water containing a liquid food as a main component.
Weight percent of the center material concentrate is converted to the polyvalent metal of alginic acid.
A sensor comprising a shell containing 0.1 to 1% by weight of salt and containing 10 to 30 % by weight of water containing gelatin and saccharide as main components.
Gummy with turn-in shell structure . 2. The gummy gum according to claim 1, wherein the polyvalent metal ion constituting the polyvalent metal salt is selected from the group consisting of Ca ²⁺ , Mg ²⁺ , and Ba ²⁺ .