JP3499029B2 - Method for producing jelly confectionery - Google Patents

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to jelly confectionery, and more particularly to jelly confectionery such as gummy candy, pectin jelly, agar jelly and jelly beans, which has reduced calories and improved flavor. .

[0002]

2. Description of the Related Art Gelatin such as gummy candy, pectin jelly, agar jelly, jelly beans, etc., and confectionery using agar, pectin, etc., the paste of gelatin, agar, pectin, etc. The ingredients were dispersed in water, boiled with sugar until the water content was 30% or less, and fruit juice, flavor, etc. were appropriately added to this dissolved mixed solution, and the resulting mixture was filled / molded in a tray or a starch mold for production. .

Since the confectionery produced by the above method uses 50 parts or more of sugars such as sugar and isomerized sugar per 100 parts of the confectionery, it is the actual situation that the calories are high.
In contrast, sugar-alcohols such as maltitol and lactitol, and oligosaccharides such as galacto-oligosaccharides and fructo-oligosaccharides are used to try to produce low-calorie confectionery. The sugar used for low calorie does not have sufficient sweetness, so it was necessary to use high sweeteners such as stevia, stevia sugar transfer product, glycyrrhizin, saccharin, acesulfame K, and aspartame together. .

However, for example, when aspartame is used, the problem of a decrease in sweetness, such as loss of sweetness due to heating during the confectionery manufacturing process, could not be solved. In addition, when these sweeteners are used, unpleasant taste may coexist in sweetness and the like, and it is the current situation that a confectionery having both low calorie and sufficient sweetness has not been realized.

Therefore, calories are reduced and a sufficient sweetness can be tasted without using sugars or other sugars with high calories.
A delicious sweet was desired. The present invention has been made in view of the above problems, reducing the calorie by reducing the amount of sugar used in confectionery such as gummy candy, pectin jelly, agar jelly, jelly beans, and the like, and has a good flavor. The purpose is to provide.

[0006]

As a result of intensive studies to solve the above problems, the present inventors have succeeded in obtaining a confectionery product having reduced calories by using sucralose. Has been completed. According to the present invention, a solution containing at least gelatin, agar, gellan gum or pectin is filled in a mold made of an edible powder to which sucralose is added and processed to form sucralose on the jelly confectionery surface. A method of making a jelly confection to adhere is provided.

The solution containing at least gelatin, agar, gellan gum or pectin in the present invention means
Usually means a solution used when producing jelly confectionery,
For example, gelatin, agar, gellan gum or pectin is dispersed in water and dissolved by heating. Such a solution usually contains fruit juice, flavor, etc. in order to add the taste or flavor of jelly confectionery. When it is difficult to maintain the shape of the finished confectionery with a solution mainly composed of gelatin, agar, gellan gum or pectin and water, some solid matter may be added for shape retention. Good examples include sugar alcohols such as branched dextrin, polydextrose, erythritol, maltitol, and lactitol, oligosaccharides such as galactooligosaccharide and fructooligosaccharide, or dietary fiber derived from cellulose, processed starch and other saccharides.

[0008] A mold made of edible powder to which sucralose is added means that when a jelly confection is produced by using this mold, an amount of sucralose sufficient to feel sweetness when the confection is put in the mouth. Is a mold made of edible powder to which is added. In the present invention, sucralose means 4,1 ′, 6′-trichloro 4,1 ′.
6'-trideoxy-galactosucrose or 1 ',
6'-dichloro-1 ', 6'-dideoxy-β-D-fructofuranosyl 4-chloro-4-deoxy-α-D-
It is a high intensity sweetener known as galactopyranoside. The amount of sucralose added can be appropriately adjusted depending on the degree of sweetness required, the size of the jelly confectionery produced, and the like, but the amount added to the mold is preferably 0.01 to 10%. The edible powder generally has a physical property that can be used as a mold in the production of jelly confectionery, etc., and means an edible powder, specifically, starch such as corn starch, powder such as dextrin or lactose, etc. Is mentioned. In the present invention, the mold means a product obtained by flattening edible powder in which sucralose is uniformly mixed and flattening the surface thereof to form a shape having a contour of jelly confectionery by die cutting or the like.

In the present invention, a solution containing the above gelatin, agar, gellan gum, pectin, etc.
A jelly confectionery made of gelatin, agar, gellan gum, pectin, or the like is processed and molded by filling a mold made of edible powder to which sucralose is added and solidifying. At this time, the edible powder containing sucralose will adhere to the contact surface of gelatin or the like with the mold. Therefore, sucralose will adhere to the surface of the jelly confectionery when gelatin and the like harden.

In the present invention, the jelly confection refers to all jelly-shaped confections composed of at least gelatin, agar, gellan gum or pectin, and specific examples thereof include gummy candy, pectin jelly, agar jelly and jelly beans. As described above, in the present invention, unlike conventional methods, sucralose is attached to the surface of the confectionery, so that the sweetness of the confectionery can be developed quickly and a good flavor can be provided.

[0011]

EXAMPLES Examples of the jelly confectionery of the present invention will be described below. Experimental Example 1 In pectin jelly, a comparative test regarding the addition method is performed. 30 parts of water is put in a kettle, and 0.37 part of citric acid and 0.4 part of sodium citrate are added and dissolved. To this, 1.5 parts of pectin and 5 parts of lactitol (reduced lactose) are mixed as a powder and added to water while stirring.

The pectin is completely dissolved by slowly heating with stirring until the solution boils. 46.4 parts of lactitol are gradually added so that the solution does not cool, and dissolved by boiling. And water candy (solid content 80%) 3
Add 0 parts. Boil until sugar content is 78%. Thereafter, a further 0.74 part of a 50% w / v citric acid solution is added.

Then, the above solution is poured into a starch (corn starch) mold and kept cooled for 8 hours to produce pectin jelly. The obtained pectin jelly has a sugar content of 78%, p
H3.5. When various sweeteners are mixed with starch, 1% w / w of sweetener is mixed with starch.

As a reference example, various sweeteners are added to pectin jelly. In this case, 0.4 parts of various sweetener solutions dispersed and dissolved at 50% w / v, 50% w
/ V with 0.74 parts citric acid solution.

[0015]

[Table 1]

As is clear from Table 1, when sucralose was attached to the surface of pectin jelly, remarkably good results were obtained as compared with other sweeteners. That is,
The sweetness was developed quickly, and the overall sweetness image was good, which was well received. Further, when added to jelly, aspartame is decomposed by heat in pectin jelly because of the heating time. Taking this into consideration, the last addition method was adopted, but due to residual heat and acid, no sweetness was felt at the time of tasting. When the other sweeteners were added to the jelly, the added components reduced the taste, but the essential taste of the sweetener remained. In sucralose, even when added to jelly,
Good results have been obtained. In other words, the sweetness was developed quickly and the overall sweetness image was good, which was well received. Example 1. Gummy candy lactitol 66 parts (weight part, the same hereinafter), 20 parts of water was boiled to a solid content of 90%, and 7 parts of gelatin dissolved in 14 parts of water was added. Then 1.3 parts tartaric acid, 0.05 parts red grape pigment, 0.3 parts grape flavor, 1/6
A solution containing 17 parts of concentrated grape juice was prepared. 3 g of this solution was filled into a starch mold to which 5% sucralose was added to prepare a sugar-free grape gummy candy.

This grape gummy candy contains 6 g of sugar.
The sweetness was equal to or higher than that using 6 parts, the sweetness was well expressed, and the sweetness was good. In addition, calories were reduced (about 45% reduction from 360 to 195 calories), and the flavor of the fruit juice was strong. Example 2. Gummy candy polydextrose (acidity 0.02) 66 parts, water 20 parts was boiled down to a solid content of 90%, 7 parts of gelatin dissolved in 14 parts of water was added, and then 1.3 parts of tartaric acid and carotene pigment 0 A solution containing 0.055 parts, 0.3 parts of orange flavor, and 17 parts of 1/5 concentrated orange juice was prepared. 5 g of this solution was filled in a starch mold containing 1% sucralose to prepare an orange gummy candy containing no sugar.

This orange gummy candy contains 6 g of sugar.
The sweetness was comparable and calories were reduced by about 47% compared to those using 6 parts. The orange juice had a strong flavor. Example 3. To 36 parts of pectin jelly water, 1.7 parts of pectin and 70 parts of polydextrose with an acidity of 0.01 are added and boiled down to a solid content of 75%, and further, 1.5 parts of citric acid, 0.1 part of red cabbage pigment, and apple flavor. 0.2 part was added and mixed well. 10 g of this was filled in a starch mold containing 0.1% sucralose to prepare an apple-flavored pectin jelly.

This pectin jelly had the same sweetness, reduced calories, and a strong fruit juice flavor, as compared with those using 70 parts of sugar. Example 4. Strawberry jelly 0.03 parts of calcium dihydrogen phosphate is dissolved in 43 parts of water, 5 parts of sugar and 0.4 parts of gellan gum are added and dissolved by heating. Further, 38 parts of sugar, 9 parts of starch syrup, 9 parts of sugar alcohol, and 25 parts of polydextrose having an acidity of 0.03 are added, and Brix. Boil down to 76, 0.25 parts citric acid,
Add 0.1 parts of strawberry flavor and 0.025 part of red pigment and mix well. This was poured into a starch mold containing 0.1% sucralose and dried for 49 hours to obtain a strawberry jelly having a high sugar content. This jelly was highly palatable.

─────────────────────────────────────────────────── ─── Continuation of the front page (72) Kaoru Okuno 5-40 Shiganeda, Higashiuneno, Kawanishi City, Hyogo Prefecture (58) Fields investigated (Int.Cl. ⁷ , DB name) A23L 1/05-1/06 A23G 3/00 A23L 1/22-1/236

Claims (2)

(57) [Claims] 1. A sucralose is adhered to the surface of a jelly confectionery by filling a solution containing at least gelatin, agar, gellan gum or pectin into a mold made of edible powder to which sucralose has been added, and processing and molding the solution. A method for producing a jelly confectionery, which comprises: 2. The method for producing a jelly confectionery according to claim 1, wherein the sucralose is added in an amount of 0.001 to 0.5% with respect to the final jelly confectionery.