JP3794416B2 - Soft candy - Google Patents
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- JP3794416B2 JP3794416B2 JP2004063426A JP2004063426A JP3794416B2 JP 3794416 B2 JP3794416 B2 JP 3794416B2 JP 2004063426 A JP2004063426 A JP 2004063426A JP 2004063426 A JP2004063426 A JP 2004063426A JP 3794416 B2 JP3794416 B2 JP 3794416B2
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Description
本発明は、新規なお菓子に関し、さらに詳しくは、食感および味にバリエーションがあり、かつ歯付きの改良された新食感の美味しいグミ入りソフトキャンディに関するものである。 The present invention relates to a novel confectionery, and more particularly to a soft candy containing a delicious gummy with a new texture with improved texture and taste.
固形分として糖類を含み、水分含有量が６〜２０重量%の飴は、ソフトキャンディとして広く食されてきた。しかし近年、飴の中でもソフトキャンディの販売量は年々下降の一途をたどっている。ソフトキャンディが時代の要請に応えられないのは、いつまでも歯にくっついて離れないことが大きな要因であり、その解決策が種々提案されてきた。それらの大部分は添加剤による解決法であった。しかし、添加物による歯付きの解決法は、ソフトキャンディ自身の美味しさを阻害させるという問題がある。そこで、添加物によるこれまでの方法とは違う解決法として、キャンディ中に、水分含有量が１０〜２０重量%のグミが５〜３０重量%分散された新規なグミ入りソフトキャンディが提案された（特許文献１参照。）。 Strawberries containing saccharides as a solid content and having a water content of 6 to 20% by weight have been widely eaten as soft candy. However, in recent years, the sales volume of soft candy has been declining year by year. The main reason why soft candy cannot meet the demands of the times is that it cannot stick to the teeth forever and various solutions have been proposed. Most of them were additive solutions. However, the toothed solution by the additive has a problem of inhibiting the taste of the soft candy itself. Therefore, as a solution different from the conventional methods using additives, a novel soft candy containing gummy in which 5 to 30% by weight of a gummy having a water content of 10 to 20% by weight is dispersed in the candy has been proposed. (See Patent Document 1).
前記新規なグミ入りソフトキャンディは、従来のようにソフトキャンディの中に添加物として種々の添加剤を加えることで歯付きを改善するのではなく、固形物中に他の固形物を分散させるという方法をソフトキャンディに採用したものである。勿論、分散させる前記固形物は、ソフトキャンディの組成であるゼラチンや糖類には溶けこまず、かつソフトキャンディと食感および味がマッチングすることが必要である。そこで種々検討された結果、グミがソフトキャンディと非常に良いマッチング性を有することを見出し、さらに、予めある一定の大きさで破砕しておいたグミ、または粒状に成型したグミを、ソフトキャンディの製造工程で生地に混練、分散させることにより、ソフトキャンディにおける歯付きの問題を解決したものである。 The novel soft candy containing gummy does not improve toothing by adding various additives as additives to the soft candy as in the past, but disperses other solids in the solid. The method is adopted for soft candy. Of course, it is necessary that the solid matter to be dispersed does not dissolve in gelatin and saccharides, which are the composition of soft candy, and that the texture and taste of soft candy match. As a result of various studies, it has been found that gummy has a very good matching property with soft candy, and further, gummy that has been crushed in a certain size in advance, or gummy that has been formed into a granular shape, By kneading and dispersing in the dough in the manufacturing process, the problem of toothing in soft candy is solved.
さらに、前記グミの分散したソフトキャンディの呈味を改良するために、生地中に添加物として結晶セルロースを微量加えたグミの分散したソフトキャンディも提案されている（特許文献２参照。）。 Furthermore, in order to improve the taste of the soft candy in which the gummi is dispersed, a soft candy in which a small amount of crystalline cellulose is added as an additive in the dough is also proposed (see Patent Document 2).
ただ、前記グミ入りソフトキャンディの実生産上、融点の低いグミがソフトキャンディ中に均一に分散しないことがある。グミがソフトキャンディ生地中に均一に分散していないと、グミ食感が感じられない部分も存在することになりかねない。このため、グミがソフトキャンディ生地中に均一に分散するように、グミ分散時にソフトキャンディ生地のシビアな温度コントロールを行ったり、単にソフトキャンディ生地と粒状グミとを混練するでけでなく、混練時にソフトキャンディ中にグミを均一に分散させる特別な方法を必要とする場合もあり、生産歩留まりの低下を引き起こすことにもなりかねなかった。そこで、本発明者らは、検討を重ねた結果、前記のようにソフトキャンディ生地中に粒状のグミを分散させるのではなく、グミを線状にしてソフトキャンディと捻り合わせる、またはソフトキャンディ中に挿入することで、どの部分を噛んでもグミとソフトキャンディの食感差を楽しむことができるグミ入りソフトキャンディを提案した（特願２００２−２２５７６７、特願２００３−０００７３３）。 However, in actual production of the gummy soft candy, gummy having a low melting point may not be uniformly dispersed in the soft candy. If the gummy is not uniformly dispersed in the soft candy dough, there may be a portion where the gummy texture is not felt. For this reason, the temperature of the soft candy dough is controlled severely when dispersing the gummy so that the gummy is uniformly dispersed in the soft candy dough, or the soft candy dough and the granular gummy are simply kneaded. In some cases, a special method for uniformly dispersing gummy in the soft candy is required, which may cause a decrease in production yield. Therefore, as a result of repeated studies, the present inventors have not dispersed the gummy gum in the soft candy dough as described above, but twisted the gummy in a linear shape with the soft candy, or in the soft candy. By inserting, a soft candy containing gummy that can enjoy the difference in texture between gummy and soft candy regardless of which part is bitten has been proposed (Japanese Patent Application No. 2002-225767, Japanese Patent Application No. 2003-000733).
上記した４件のグミ入りソフトキャンディに関する提案は、それぞれに特徴をもった新しい食感のソフトキャンディとなった。本発明では、上記のようなグミ入りソフトキャンディの食感と美味しさとをさらに向上させ、同時に、グミ入りソフトキャンディの最初の目的としていた歯付き防止効果の一段の向上を図ることを目的とするものである。 The above four proposals for gummy soft candy have become a new texture of soft candy. The present invention aims to further improve the texture and taste of the soft candy with gummy as described above, and at the same time, further improve the anti-toothing effect that was the first purpose of the soft candy with gummy. Is.
すなわち、本発明は、固形分として１種類以上の糖類を含むソフトキャンディ生地からなり、水分含有量が１０〜２０重量％の粒状グミが前記ソフトキャンディ生地中に分散され、さらに水分含有量が１０〜２０重量%の紐状またはシート状のグミが前記ソフトキャンディ生地外面の一部または全面に巻きつけてあることを特徴とする、グミ入りのソフトキャンディである。 That is, the present invention comprises a soft candy dough containing one or more saccharides as a solid content, a granular gummy having a water content of 10 to 20% by weight is dispersed in the soft candy dough, and further has a water content of 10 A soft candy containing gummy, characterized in that -20% by weight of string-like or sheet-like gummy is wound around a part or the whole of the outer surface of the soft candy dough.
上記のような本発明に係るソフトキャンディは、ソフトキャンディ生地、その中に分散しているグミ、さらにはソフトキャンディ生地外面に紐状またはシート状に巻きつけてあるグミの各々の味、色、糖類やゲル化剤の組成などを変えることにより、３つの食感差と味が楽しめ、見た目にも美しく、美味しく、しかも最初の目的としていた歯付き防止効果の一段の向上を図ることができる。 The soft candy according to the present invention as described above is a soft candy dough, a gummi dispersed in the soft candy dough, and further each taste, color, and color of the gum candy wound around the outer surface of the soft candy dough in a string shape or a sheet shape, By changing the composition of sugars and gelling agents, it is possible to enjoy three different textures and tastes, to be beautiful and delicious, and to further improve the anti-toothing effect that was originally intended.
上記のようなソフトキャンディ生地と粒状グミおよび紐状またはシート状のグミとを組み合わせてなる本発明のソフトキャンディにおいては、前記ソフトキャンディ生地中の粒状グミの重量が全重量の２．５〜３０%、ソフトキャンディの外面に巻き付けてある紐状またはシート状のグミの重量が全重量の２．５〜５７．５%、総グミ重量が全重量の５〜６０%であることが好ましい。前記粒状グミ、紐状またはシート状のグミの重量が各々２．５%に満たない場合は各々のグミの食感が感じられず、本発明でいう３つの食感差と歯付き防止効果が激減する。一方、粒状グミの重量が全重量の３０%を超える場合、また、総グミ重量が全重量の６０%を超える場合は、グミの食感に対するソフトキャンディの食感差がほとんど感じられなくなる。 In the soft candy of the present invention formed by combining the soft candy dough as described above with the granular gummy and the string-like or sheet-like gummy, the weight of the granular gummy in the soft candy dough is 2.5 to 30 of the total weight. It is preferable that the weight of the string-like or sheet-like gummy wound around the outer surface of the soft candy is 2.5 to 57.5% of the total weight, and the total gummy weight is 5 to 60% of the total weight. When the weight of each of the granular gummy, string-like or sheet-like gummy is less than 2.5%, the texture of each gummy is not felt, and the three texture differences and the anti-toothing effect referred to in the present invention are achieved. Decrease drastically. On the other hand, when the weight of the granular gummy exceeds 30% of the total weight and when the total gummy weight exceeds 60% of the total weight, the texture difference of the soft candy with respect to the texture of the gummy is hardly felt.
本発明に係る新規なグミ入りのソフトキャンディは、ソフトキャンディ生地と、前記ソフトキャンディ中に分散した粒状グミと、前記ソフトキャンディ生地の外面に巻き付けられた紐状またはシート状のグミとの、３つの味、食感が楽しめ、見た目にも美しく、美味しく、しかも従来のグミ入りソフトキャンディに比べて歯付きがさらに改良された新しい食感のグミ入りソフトキャンディである。 A novel soft candy containing gummy according to the present invention includes a soft candy dough, a granular gummy dispersed in the soft candy, and a string-like or sheet-like gummy wrapped around the outer surface of the soft candy dough. It is a soft candy with gummy with a new texture that can enjoy three tastes and textures, is beautiful and delicious, and has further improved teeth compared to conventional soft candy with gummy.
本発明のソフトキャンディは、例えば、図１、図２に示すように、固形分として１種類以上の糖類を含むソフトキャンディ生地１の中に粒状のグミ２が分散され、かつ、例えば図１に示すような紐状のグミ３または図２に示すようなシート状のグミ４が、ソフトキャンディ生地１の外面に巻きつけてある。
In the soft candy of the present invention, for example, as shown in FIGS. 1 and 2,
本発明におけるソフトキャンディとは、日本農林規格による定義のものである。即ち、キャンディのうち、水分が概ね６重量%以上、２０重量％以下に煮詰めたキャンディ生地を用いたものであって、軟質性のものを言う。前記ソフトキャンディ生地中の水分含有量が６重量%未満の場合にはソフト食感がなくなり、一方２０重量%を越えるとソフトキャンディ生地とグミとの組み合わせがうまくいかない。本発明で用いるソフトキャンディ生地の、より好ましい水分含有量の範囲は６〜１５重量%である。 The soft candy in the present invention is defined by the Japanese Agricultural Standard. In other words, among candy, the candy dough simmered to a moisture content of approximately 6% by weight or more and 20% by weight or less is used and is soft. When the water content in the soft candy dough is less than 6% by weight, the soft texture is lost. On the other hand, when the water content exceeds 20% by weight, the combination of the soft candy dough and the gummi does not work well. A more preferable water content range of the soft candy dough used in the present invention is 6 to 15% by weight.
前記糖類としては砂糖、ブドウ糖、果糖、ブドウ糖果糖液糖、果糖ブドウ糖液糖、砂糖混合ブドウ糖果糖液糖、砂糖混合果糖ブドウ糖液糖、乳糖、糖アルコール、水飴および粉飴の中から選択される１種類以上の糖類を用いることができる。ソフトキャンディ生地中の糖類の含有量としては、７０〜９０重量%の範囲が好ましい。
The saccharide is selected from sugar, glucose, fructose, glucose fructose liquid sugar, fructose glucose liquid sugar, sugar mixed glucose fructose liquid sugar, sugar mixed fructose glucose liquid sugar, lactose, sugar alcohol, starch syrup and powdered
また、本発明のソフトキャンディにおけるソフトキャンディ生地は、固形分としてゼラチンと１種類以上の糖類を含むものであってもよい。前記ゼラチンとしては、豚皮ゼラチン、牛骨ゼラチン、フィッシュゼラチンなどを用いることができる。ソフトキャンディ生地中のゼラチン含有量としては、０．２〜１０重量%の範囲が好ましい。 In addition, the soft candy dough in the soft candy of the present invention may include gelatin and one or more types of sugars as a solid content. As the gelatin, pig skin gelatin, beef bone gelatin, fish gelatin or the like can be used. The gelatin content in the soft candy dough is preferably in the range of 0.2 to 10% by weight.
本発明のソフトキャンディは、上記のようなソフトキャンディ生地中に粒状のグミが分散され、かつ紐状またはシート状のグミがソフトキャンディ生地の外面に巻きつけてある。このグミの水分量は、３〜３０重量%、より好ましくは１０〜２０重量%である。グミの水分含有量が３重量%未満ではグミが硬すぎて異物感を感じてしまう。また、グミの水分含有量が３０重量%を超えるとグミの保型性がなくなるとともにグミの食感が感じられない。なお、グミの水分含有量は、ソフトキャンディ生地の水分含有量との関係で決定することが好ましい。また、ソフトキャンディ生地中に分散させるグミと外面に巻きつけるグミの組成、水分量、味、色、香りなどは同じであってもよいし、異なっていてもよい。 In the soft candy of the present invention, granular gummy is dispersed in the soft candy dough as described above, and string-like or sheet-like gummy is wound around the outer surface of the soft candy dough. The water content of this gummy is 3 to 30% by weight, more preferably 10 to 20% by weight. If the moisture content of the gummy is less than 3% by weight, the gummy is too hard and feels a foreign object. On the other hand, when the water content of the gummy exceeds 30% by weight, the shape retention of the gummy is lost and the texture of the gummy is not felt. In addition, it is preferable to determine the moisture content of gummy in relation to the moisture content of soft candy dough. Further, the composition, moisture content, taste, color, fragrance, etc. of the gummy dispersed in the soft candy dough and the gummy wrapped around the outer surface may be the same or different.
また、上記のようなソフトキャンディとグミとを組み合わせてなる本発明のソフトキャンディにおいては、前記粒状グミの重量が全重量の２．５〜３０%、前記紐状またはシート状のグミの重量が全重量の２．５〜５７．５%、総グミ重量が全重量の５〜６０%であることが好ましい。前記粒状グミ、紐状またはシート状グミの重量が各２．５%に満たない場合は各々のグミの食感が感じられず、また歯付き防止効果が激減する。一方、粒状グミの重量が全重量の３０%を超える場合、また、総グミ重量が全重量の６０%を超える場合は、ソフトキャンディとの食感差がほとんど感じられなくなり、グミそのものを食する感じがしてしまう。従って、ソフトキャンディの組成や香りなどにもよるが、キャンディ生地中に分散させる粒状グミの含有量はソフトキャンディ全量中で２．５〜３０重量%、ソフトキャンディ生地の外面に巻き付けてある紐状またはシート状のグミの含有量はソフトキャンディ全量中で２．５〜５７．５重量%、総グミ含有量はソフトキャンディ全量中で５〜６０重量%とすることが好ましく、より好ましくはソフトキャンディ生地中に分散させる粒状グミの含有量がソフトキャンディ全量中で１０〜２０重量%、紐状またはシート状のグミの含有量がソフトキャンディ全量中で５〜３０重量%、総グミ含有量がソフトキャンディ全量中で１５〜５０重量%である。 Further, in the soft candy of the present invention formed by combining the soft candy and the gummy as described above, the weight of the granular gummy is 2.5 to 30% of the total weight, and the weight of the string-like or sheet-like gummy is It is preferable that the total weight is 2.5 to 57.5% and the total gummy weight is 5 to 60% of the total weight. When the weight of the granular gummy, string-like or sheet-like gummy is less than 2.5%, the texture of each gummy is not felt and the anti-toothing effect is drastically reduced. On the other hand, when the weight of the granular gummy exceeds 30% of the total weight, or when the total gummy weight exceeds 60% of the total weight, the difference in texture with the soft candy is hardly felt, and the gummy itself is eaten. I feel it. Therefore, although it depends on the composition and fragrance of the soft candy, the content of the granular gummy dispersed in the candy dough is 2.5 to 30% by weight in the total amount of the soft candy, and the string shape wound around the outer surface of the soft candy dough Alternatively, the content of sheet-like gummy is preferably 2.5 to 57.5% by weight in the total amount of soft candy, and the total gummy content is preferably 5 to 60% by weight in the total amount of soft candy, more preferably soft candy. The content of granular gummy to be dispersed in the dough is 10 to 20% by weight in the total amount of soft candy, the content of string-like or sheet-like gummy is 5 to 30% by weight in the total amount of soft candy, and the total content of gummy is soft It is 15 to 50% by weight in the total amount of candy.
さらに、本発明のソフトキャンディは、上記のような固形分として１種類以上の糖類を含むソフトキャンディ生地中に０．０２〜０．３重量%の結晶セルロースを含有してなることがより好ましい態様である。本発明で使用する結晶セルロースは、高純度の木材パルプを加水分解し、非結晶領域を除去して精製、乾燥することによって得られる。前記結晶セルロースは乳化安定化、懸濁安定化、粘度調整といった機能を有するので種々の食品に添加されている。例えばアイスクリームの場合には粘度を高めずホエー分離を抑制するために添加し、また、ココア飲料の場合は粘度を高めず懸濁粒子の沈殿を防止するため、さらにフルーツゼリーの場合は離水を防止し、果肉感を付与するために添加する、といった例が挙げられる。しかし、ソフトキャンディの呈味の向上を図るために添加した例は見られない。 Furthermore, it is more preferable that the soft candy of the present invention contains 0.02 to 0.3% by weight of crystalline cellulose in a soft candy dough containing one or more saccharides as a solid content as described above. It is. The crystalline cellulose used in the present invention is obtained by hydrolyzing a high-purity wood pulp, removing the non-crystalline region, and purifying and drying. The crystalline cellulose has functions such as emulsification stabilization, suspension stabilization, and viscosity adjustment, so it is added to various foods. For example, in the case of ice cream, it is added to suppress whey separation without increasing the viscosity, and in the case of cocoa beverage, the viscosity is not increased and precipitation of suspended particles is prevented. Examples of preventing and adding to give a feeling of flesh. However, there is no example added to improve the taste of soft candy.
結晶セルロースの具体例としては、例えば旭化成（株）製「アビセル」、「セオラス」、「セオラスクリーム」（いずれも商品名）などを用いることができる。結晶セルロースは、ソフトキャンディ生地中に０．０２〜０．３重量％含有させることが好ましい。生地中に添加する結晶セルロースの割合が０．３重量％を超えるとかえって結晶セルロースのざらつき感が増して不都合である。一方、生地中に添加する結晶セルロースの割合が０．０２重量%未満だと、結晶セルロースによる効果がまったく見られない。結晶セルロースのさらに好適な添加量の範囲は０．０５〜０．１５重量%である。 As specific examples of the crystalline cellulose, for example, “Avicel”, “Theolas”, “Theolas cream” (all trade names) manufactured by Asahi Kasei Corporation can be used. Crystalline cellulose is preferably contained in the soft candy dough in an amount of 0.02 to 0.3% by weight. If the ratio of crystalline cellulose added to the dough exceeds 0.3% by weight, the rough feeling of crystalline cellulose increases, which is inconvenient. On the other hand, if the proportion of crystalline cellulose added to the dough is less than 0.02% by weight, the effect of crystalline cellulose is not seen at all. A more preferable range of addition amount of the crystalline cellulose is 0.05 to 0.15% by weight.
なお、上記のような結晶セルロース以外の高分子、例えば繊維、デンプン、低ＤＥ水飴を用いた場合には、これらの高分子によりマスキングされてトップの香りがなく、呈味だけはあるが旨みにつながらないものになる。これに対して結晶セルロースを用いると香りを損なうことなく呈味を向上させることができる。もちろん本発明では、結晶セルロース以外の上記高分子を添加することも可能である。 In addition, when polymers other than the above crystalline cellulose, such as fiber, starch, and low DE starch syrup, are used, they are masked by these polymers, have no top fragrance, and have a taste. It will not be connected. In contrast, when crystalline cellulose is used, the taste can be improved without impairing the scent. Of course, in the present invention, it is also possible to add the above polymer other than crystalline cellulose.
また、本発明のソフトキャンディの生地中には、上記した成分以外に、植物性油脂または動物性油脂、一般に歯付き防止の為に用いられるゼラチンやフォンダント、その他香料、着色料、酸味成分、更にｐH調整のためのカルボン酸塩、および上記以外のデンプン由来の鎖状化合物、ビタミン剤、カルシウム剤、たんぱく質剤、塩類、香辛料、果汁、動植物抽出物およびその加工物、ゼラチン加工物、動植物乾燥物およびその加工品、増粘多糖類加工物等を加えることができる。また、ソフトキャンディ生地中の粒状グミや、ソフトキャンディの外面に巻きつけてある紐状またはシート状のグミにも、アラビアガム、ペクチン、寒天、カラギーナン、ローカストビンガム、グアーガム、タマリンド種子多糖類、カラヤガム、トラガントガム、キサンタンガム、プルラン、ジェランガム、カードランなどのゲル化剤、香料、着色料、酸味成分等を加えることができる。前記カルボン酸塩としては、乳酸ナトリウム、乳酸カルシウム、クエン酸ナトリウム、酒石酸水素カリウムなどを、デンプン由来の鎖状化合物としては、α化デンプン、難消化性デキストリン、ポリデキストロースなどを、たんぱく質剤としては、卵白アルブミン、乳、大豆タンパク、小麦タンパクなどを、動植物抽出物およびその加工物としてハーブエキス、ポリフェノール、コラーゲン、ガム、果汁濃縮物などを、動植物乾燥類およびその加工物としては、乾燥野菜、乾燥果実、スパイス、ココア、粉乳などを、ゼラチン加工物としては、ゼラチンゼリー、ゼラチンカプセル、マシュマロなどを、増粘多糖類加工物としては、ペクチンゼリー、ジャム、フルーツソース、プルランシートなどを、それぞれ用いることができる。 Further, in the soft candy dough of the present invention, in addition to the above components, vegetable oils or animal fats, gelatin and fondant generally used for preventing toothing, other flavors, coloring agents, sour ingredients, Further, carboxylates for pH adjustment, and starch-derived chain compounds other than those mentioned above, vitamins, calcium agents, protein agents, salts, spices, fruit juices, animal and plant extracts and processed products thereof, processed gelatin products, dried animal and plant products Products, processed products thereof, processed polysaccharide products, and the like. In addition, granular gums in soft candy dough and string-like or sheet-like gummies wrapped around the outer surface of soft candy can also be used for gum arabic, pectin, agar, carrageenan, locust bin gum, guar gum, tamarind seed polysaccharide, caraya gum. Gelling agents such as tragacanth gum, xanthan gum, pullulan, gellan gum, curdlan, flavoring agents, coloring agents, sour ingredients, and the like can be added. Examples of the carboxylate include sodium lactate, calcium lactate, sodium citrate, and potassium hydrogen tartrate, and starch-derived chain compounds include pregelatinized starch, indigestible dextrin, polydextrose, and the like as protein agents. Ovalbumin, milk, soy protein, wheat protein, etc., herbal extracts, polyphenols, collagen, gums, fruit juice concentrates, etc. as animal and plant extracts and processed products thereof, dried vegetables, Dried fruits, spices, cocoa, powdered milk, etc., gelatin jelly, gelatin capsule, marshmallow etc. as processed gelatin, pectin jelly, jam, fruit sauce, pullulan sheet etc. as thickened polysaccharide processed products, respectively Can be used.
さらに、本発明のソフトキャンディにおいては、グミとソフトキャンディとの食感差をより感じさせるために、ソフトキャンディ生地中にフラッペを入れることもできる。フラッペとは気泡剤膨潤液を泡立てたものを飴で固めた気泡キャンディである。前記気泡剤としては、乳清タンパク、小麦タンパク、大豆タンパク、卵白等のたんぱく質剤を用いることができる。フラッペという泡の塊を後添加することによりソフトキャンディが、その水分の割に柔らかい食感になり、グミとの食感差をより感じさせることができる。前記フラッペの水分含有量は３〜８０重量%が可能であるが、水分含有量が多いとソフトキャンディ自体の品温を非常に高くする必要があり、水分含有量が少ないと途中の加工工程が困難になる。前記フラッペのより好ましい水分含有量の範囲は１０〜３０重量%の範囲である。 Further, in the soft candy of the present invention, a frappe can be put in the soft candy dough in order to make the difference in texture between the gummy and the soft candy feel more. A frappe is a bubble candy obtained by foaming a foamed agent swelling liquid and hardening with a candy. As the foaming agent, protein agents such as whey protein, wheat protein, soybean protein, and egg white can be used. By adding a lump of bubbles called frappe, the soft candy has a soft texture with respect to its water content, and can feel a difference in texture with gummy. The moisture content of the frappe can be 3 to 80% by weight, but if the moisture content is high, the product temperature of the soft candy itself needs to be very high, and if the moisture content is low, an intermediate processing step is required. It becomes difficult. A more preferable range of water content of the frappe is in the range of 10 to 30% by weight.
本発明のソフトキャンディを製造するには、ソフトキャンディ生地、粒状グミおよび紐状またはシート状のグミを作成し、これを、例えばソフトキャンディ生地と粒状グミを混練し、適宜な形状に成型した後、紐状またはシート状に成型したグミを巻き付け、適当な大きさに切断する。具体的には、前記ソフトキャンディ生地は、従来公知の製法により製造され、例えば、砂糖、水飴、結晶セルロース、でんぷん由来の鎖状化合物、ビタミン剤、カルシウム剤、蛋白質剤、塩類、香辛料、果汁、動植物抽出物およびその加工物、動植物乾燥物およびその加工物、ゼラチン加工物、増粘多糖類加工物などを混合溶解した後、濃縮し、それにゼラチンを混合し、更に酸味料や香料などと適宜添加して攪拌し、冷却した後、更に混練して作成する。一方、前記粒状グミは、従来公知の製法によって所定の大きさに成型したグミを破砕機にかけて小さく破砕し、例えば５ｍｍ程度の大きさの破砕グミを作成する。また、前記のように成型後に破砕することなく、最初から目的とする大きさの粒状グミを成型して用いてもよい。前記紐状のグミは、所定の紐状に形成するか、それよりも大きな面積のシート状に作成したグミを切断して紐状にする。また、前記シート状のグミは、所定の面積のシート状に作成したグミをそのまま使用するか、切断により適当な面積のシート状にする。次いで、上記のようにして作成した粒状グミとキャンディ生地とを混練し、適宜な形状に成型した後、その周りに紐状グミまたはシート状グミを巻きつけることで本発明のソフトキャンディが完成する。 In order to produce the soft candy of the present invention, a soft candy dough, a granular gummi, and a string-like or sheet-like gummy are prepared, and for example, the soft candy dough and the granular gummy are kneaded and molded into an appropriate shape. Wrap a gummy shaped into a string or sheet and cut it into a suitable size. Specifically, the soft candy dough is manufactured by a conventionally known production method, for example, sugar, starch syrup, crystalline cellulose, starch-derived chain compound, vitamin agent, calcium agent, protein agent, salt, spice, fruit juice, Animal and plant extracts and processed products thereof, dried animal and plant products and processed products thereof, processed gelatin products, processed polysaccharide thickeners, etc. are mixed and dissolved, then concentrated, mixed with gelatin, and further mixed with acidulants and flavors as appropriate. Add, stir, cool and then knead. On the other hand, the granular gummy is crushed into small pieces by crushing a gummy formed into a predetermined size by a conventionally known manufacturing method, and a crushed gummy having a size of about 5 mm, for example, is created. Moreover, you may shape | mold and use the granular gummy of the objective size from the beginning, without crushing after shaping | molding as mentioned above. The string-like gummy is formed into a predetermined string shape, or a gummy prepared in a sheet shape having a larger area is cut into a string shape. As the sheet-like gummi, the gummi prepared in a sheet shape with a predetermined area is used as it is or is cut into a sheet shape with an appropriate area. Next, the granular gummy prepared as described above and the candy dough are kneaded and molded into an appropriate shape, and then a string gummy or a sheet gummy is wrapped around it to complete the soft candy of the present invention. .
以下、実施例によって本発明を詳細に説明するが、本発明はこれらの実施例によりなんら制限されるものではない。なお、実施例の記載中、「部」は「重量部」を表す。 EXAMPLES Hereinafter, although an Example demonstrates this invention in detail, this invention is not restrict | limited at all by these Examples. In the description of the examples, “part” represents “part by weight”.
まず次のようにして粒状グミを作製した。砂糖３３部、水飴４６部、ゼラチン１１部、アラビアガム４．５部を加熱溶解後、減圧して濃縮した。これに、レモン果汁５部、酸味料０．４部、黄色着色料、レモン香料少量を添加して均一にした。精密充填機で一定の容量のスターチモールドに充填して乾燥後、デパウダー・オイリングし、粒状グミを得た。得られた粒状グミの水分含有量は１３重量％、大きさは、直径６ｍｍの半球状であった。 First, a granular gummy was produced as follows. 33 parts of sugar, 46 parts of starch syrup, 11 parts of gelatin and 4.5 parts of gum arabic were heated and dissolved, and then concentrated under reduced pressure. To this, 5 parts of lemon juice, 0.4 part of acidulant, yellow colorant, and a small amount of lemon flavor were added and made uniform. After filling a fixed capacity starch mold with a precision filling machine and drying, de-powder oiling was performed to obtain granular gummi. The obtained granular gummy had a water content of 13% by weight and a hemispherical shape with a diameter of 6 mm.
次のようにして紐状グミを作製した。砂糖５１．７部、水飴２０部、ソルビトール７部、ゼラチン２０部、プルラン０．３部を加熱溶解後、減圧して濃縮した。これに、酸味料１部、黄色着色料、レモン香料少量を添加して均一にした。精密充填機で一定の紐状に充填して乾燥後、オイリングし、紐状グミを得た。得られた紐状グミの水分含有量は１５重量％、大きさは、直径３ｍｍ、長さ４０００ｍｍであった。 A string-like gummy was produced as follows. 51.7 parts of sugar, 20 parts of starch syrup, 7 parts of sorbitol, 20 parts of gelatin and 0.3 part of pullulan were dissolved by heating and concentrated under reduced pressure. To this, 1 part of acidulant, yellow colorant, and a small amount of lemon flavor were added and made uniform. Filled into a certain string with a precision filling machine, dried and then oiled to obtain a string-like gummy. The obtained string-like gummy had a water content of 15% by weight, a size of 3 mm in diameter, and a length of 4000 mm.
一方、砂糖２６部、水飴４０部、旭化成（株）製セオラスクリーム（結晶セルロース）１．２部、濃縮ヨーグルト８部、油脂７部、乳化剤０．５部を真空クッカーで水分５重量％まで煮詰めた。ついでゼラチン２．４部、酸味料０．７部、ヨーグルト香料０．４部を加圧ミキサーで混合した。更にフラッペ３．７部、フォンダント３部をニーダーで混和してから一晩エージングし、ソフトキャンディ生地を得た。この生地の水分含有量は７．５重量％、生地中の結晶セルロースの含有量は０．１２重量％であった。 On the other hand, 26 parts of sugar, 40 parts of starch syrup, 1.2 parts of Asola Kasei Co.'s Theolas cream (crystalline cellulose), 8 parts of concentrated yogurt, 7 parts of fats and oils and 0.5 parts of emulsifier are boiled to 5 wt% with a vacuum cooker It was. Next, 2.4 parts of gelatin, 0.7 parts of acidulant, and 0.4 parts of yogurt flavor were mixed with a pressure mixer. Further, 3.7 parts of frappe and 3 parts of fondant were mixed with a kneader and then aged overnight to obtain a soft candy dough. The water content of this dough was 7.5% by weight, and the content of crystalline cellulose in the dough was 0.12% by weight.
上記のように得られたソフトキャンディ生地８０部と粒状グミ１２部とを混練し、高さ１０ｍｍ、幅１５ｍｍ、長さ１０００ｍｍに成型した。次いで上記粒状グミ入りソフトキャンディを中心に、紐状グミ８部を１２．５ｍｍの間隔でコイル状に巻きつけた後、長さ２５ｍｍにカットし、包装を行った。 80 parts of the soft candy dough and 12 parts of granular gummy obtained as described above were kneaded and molded into a height of 10 mm, a width of 15 mm, and a length of 1000 mm. Next, 8 parts of string-like gummi were wound around the above-mentioned soft candy containing granular gummi in a coil shape at an interval of 12.5 mm, and then cut to a length of 25 mm for packaging.
上記のようにして得られたグミ入りソフトキャンディは、ソフトキャンディと、粒状および紐状の２種類のグミとの、３つの食感を楽しむことができ、かつ歯付きのしないソフトキャンディであった。 The soft candy containing gummy obtained as described above was a soft candy that can enjoy three textures of soft candy and two kinds of granular and string-like gummy and has no teeth. .
紐状グミ、粒状グミの作製に際して、レモン香料のかわりに、紐状グミでは桃の皮をイメージした香料を使用し、粒状グミでは桃の種の周りをイメージした香料を使用し、また黄色着色料のかわりに赤色着色料を用いた以外は実施例１と同様にして紐状グミおよび粒状グミを得た。一方、砂糖３０部、水飴４０．９部、桃ピューレ１０部、濃縮ヨーグルト８部、食物繊維５部を真空クッカーで水分値６％まで煮詰め、次いでゼラチン２部、酸味料１部、桃の実の部分をイメージした香料０．１部を加圧ミキサーで混合し、更にフォンダント３部をニーダーで混和してから一晩エージングし、桃風味のソフトキャンディを得た。上記のようにして得られたソフトキャンディ生地８０部と粒状グミ１２部とを混練し、高さ１０ｍｍ、幅１５ｍｍ、長さ１０００ｍｍに成型した。次いで上記粒状グミ入りソフトキャンディを中心に、紐状グミ８部を１２．５ｍｍ間隔でコイル状に巻きつけた後、長さ２５ｍｍにカットし、包装を行った。得られたグミ入りソフトキャンディは、ソフトキャンディと、粒状および紐状グミとの３つの食感を楽しむことができ、かつ噛むごとに桃の味の変化を楽しむことができ、しかも歯付きのしないソフトキャンディであった。 In the production of string-shaped gummy and granular gummy, instead of lemon flavor, string-shaped gummy uses a fragrance that looks like a peach skin, and granular gummy uses a fragrance that looks around the peach seed, and is colored yellow A string-like gummy and a granular gummy were obtained in the same manner as in Example 1 except that the red colorant was used instead of the material. On the other hand, 30 parts of sugar, 40.9 parts of starch syrup, 10 parts of peach puree, 8 parts of concentrated yogurt and 5 parts of dietary fiber are boiled to a moisture value of 6%, then 2 parts of gelatin, 1 part of acidulant, peach fruit The fragrance 0.1 part which imaged this part was mixed with the pressure mixer, and also 3 parts of the fondant was mixed with a kneader and then aged overnight to obtain a peach-flavored soft candy. 80 parts of the soft candy dough and 12 parts of granular gummy obtained as described above were kneaded and molded into a height of 10 mm, a width of 15 mm, and a length of 1000 mm. Next, 8 parts of string-like gummi were wound in a coil shape at intervals of 12.5 mm around the above soft candy containing granular gummi, and then cut into a length of 25 mm and packaged. The resulting soft candy with gummy can enjoy the three textures of soft candy and granular and string-like gummy, and you can enjoy the change of peach taste every time you chew, and it does not have teeth It was a soft candy.
実施例１において、紐状グミのレモン香料のかわりにピーチ香料を、黄色着色料のかわりに赤色着色料を用いてグミ入りソフトキャンディを作成した。得られたグミ入りソフトキャンディキャンディは鮮やかな３つの味と３つの食感を楽しむことができ、かつ歯付きのしないソフトキャンディであった。 In Example 1, a soft candy containing gummy was prepared using peach flavor instead of lemon flavor of string-like gummy and red color instead of yellow color. The obtained soft candy candy with gummy was a soft candy that can enjoy three vivid tastes and three textures and has no teeth.
実施例３において、グミを紐状に充填するかわりに厚さ１ｍｍ、幅１００ｍｍ、長さ１０００ｍｍのシート状に成型した。次いで粒状グミ入りソフトキャンディを中心にして、前記シート状グミで包みこんだ後、長さ２５ｍｍにカットし、包装を行った。得られたグミ入りソフトキャンディキャンディは、ソフトキャンディと、粒状およびシート状の２種類のグミとの、３つの味と３つの食感を楽しむことができ、かつ歯付きのしないソフトキャンディであった。 In Example 3, instead of filling gummy in a string shape, it was molded into a sheet shape having a thickness of 1 mm, a width of 100 mm, and a length of 1000 mm. Subsequently, the soft candy containing granular gummi was wrapped around the sheet-like gummi, and then cut into a length of 25 mm for packaging. The obtained soft candy candy with gummy was a soft candy that can enjoy three tastes and three textures of soft candy and two types of granular and sheet-like gummy and has no teeth. .
実施例３において、ソフトキャンディ生地５０部に粒状グミ１５部、紐状グミ３５部と比率を替え、グミ入りソフトキャンディを作った。得られたグミ入りソフトキャンディは、３つの味をもち、グミの歯ごたえをより一層楽しむことができ、かつ歯付きのしないソフトキャンディであった。 In Example 3, a soft candy dough was made by changing the ratio of 50 parts of soft candy dough to 15 parts of granular gummy and 35 parts of string-like gummy. The obtained soft candy containing gummy was a soft candy having three tastes, being able to further enjoy the texture of gummy, and having no teeth.
実施例３において、濃縮ヨーグルトのかわりに濃縮クリームを用いて、違った味のミルクソフトキャンディを生地として用い、実施例２と同様の方法にてグミ入りソフトキャンディを作成した。得られたグミ入りソフトキャンディキャンディは、３つの味と３つの食感を楽しむことができ、かつ歯付きのしないソフトキャンディであった。 In Example 3, instead of concentrated yogurt, concentrated cream was used, and milk soft candy with a different taste was used as the dough, and a soft candy containing gummy was prepared in the same manner as in Example 2. The obtained soft candy candy with gummy was a soft candy that can enjoy three tastes and three textures and has no teeth.
１ ソフトキャンディ生地
２ 粒状グミ
３ 紐状グミ
４ シート状グミ
1
Claims (1)
It consists of a soft candy dough containing one or more saccharides as a solid content, a gummy having a water content of 10 to 20% by weight is dispersed in the soft candy dough, and further a string shape having a water content of 10 to 20% by weight. Alternatively, a soft candy containing gummy, characterized in that a sheet-like gummy is wound around a part or the whole of the outer surface of the soft candy dough.
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| JP2004063426A JP3794416B2 (en) | 2004-03-08 | 2004-03-08 | Soft candy |
| CNB2005100535407A CN100355352C (en) | 2004-03-08 | 2005-03-08 | Soft sweet |
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| JP2004063426A JP3794416B2 (en) | 2004-03-08 | 2004-03-08 | Soft candy |
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| JP2005245373A JP2005245373A (en) | 2005-09-15 |
| JP3794416B2 true JP3794416B2 (en) | 2006-07-05 |
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| EP2364599A1 (en) | 2010-02-25 | 2011-09-14 | Uha Mikakuto Co., Ltd. | Gummy-containing soft candy and production method thereof |
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| JP5360484B2 (en) * | 2009-09-15 | 2013-12-04 | 長岡香料株式会社 | Soft candy manufacturing method |
| JP6115081B2 (en) * | 2012-11-01 | 2017-04-19 | ユーハ味覚糖株式会社 | Soft candy |
| CN104705462B (en) * | 2015-02-11 | 2017-10-10 | 韩山师范学院 | A kind of preparation method using uncooked amylum as the gel candy of mould |
| CN104872356A (en) * | 2015-06-17 | 2015-09-02 | 黄玲珠 | Soft sweet for treating oral disease and preparation method thereof |
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| JPS4927508Y1 (en) * | 1970-11-24 | 1974-07-25 | ||
| JPS6035409Y2 (en) * | 1980-02-15 | 1985-10-21 | 味覚糖株式会社 | Kyan Day |
| JPH05227916A (en) * | 1992-01-11 | 1993-09-07 | Kanebo Ltd | Dental caries preventing food |
| JPH1056A (en) * | 1996-06-14 | 1998-01-06 | Sakuma Seika Kk | Soft candy containing cookies and production thereof |
| JPH1080246A (en) * | 1996-09-07 | 1998-03-31 | Kureo Internatl Kk | Soft candy |
| JP3405323B2 (en) * | 2000-06-19 | 2003-05-12 | 味覚糖株式会社 | Soft candy |
| JP3619434B2 (en) * | 2000-08-04 | 2005-02-09 | ハウス食品株式会社 | Gummy candy |
| CN1181765C (en) * | 2001-09-25 | 2004-12-29 | 何先远 | Elaeagnus pungens health drink |
| JP2004065035A (en) * | 2002-08-02 | 2004-03-04 | Uha Mikakuto Co Ltd | Soft candy |
| CN1500395A (en) * | 2002-11-12 | 2004-06-02 | 森下仁丹株式会社 | Elaeagnus fruit dessert making method and its product |
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| EP2364599A1 (en) | 2010-02-25 | 2011-09-14 | Uha Mikakuto Co., Ltd. | Gummy-containing soft candy and production method thereof |
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| CN1666629A (en) | 2005-09-14 |
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| CN100355352C (en) | 2007-12-19 |
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