JP4946973B2 - Hard candy-containing gummy candy and method for producing the same - Google Patents

Description

  The present invention relates to a hard candy-containing gummy candy having a novel texture and a method for producing the same.

  Gummy candy, which mainly consists of gelatin, sugar, chickenpox, etc., is recognized by a wide range of people as a confectionery, and has been popular mainly among young people such as elementary and junior high school students due to its elastic texture and seasoning. However, in recent years, it has been eaten not only by young people but also by a wide range of generations by enhancing the flavor by improving the fruit juice feeling and advertising activities such as TV commercials using famous talents.

  Gelatin, one of the main components of gummy candy, is collagen denatured by heating, and its composition is almost the same as collagen. Collagen is one of the proteins that make up the dermis, ligaments, tendons, bones, and cartilage, and is an important substance that accounts for 30% of the total protein that makes up the human body. In recent years, research on in vivo degradation, absorption, and resynthesis by ingesting collagen has been widely conducted, and effects such as beauty, bone formation, and joint pain relief by ingesting gummy candy are also expected. For this reason, the use of collagen on the package has increased the number of products that have promoted health consciousness, contributing to the expansion of the purchasing group.

  In addition, recent gummy candy also contains products containing functional ingredients such as vitamin C, γ-aminobutyric acid, polyphenol compounds, and collagen peptides, increasing the number of products accepted by various generations. The gummy candy market is on the rise. However, there is no novelty as a gummy candy. Gummy candy and the like containing the functional ingredients listed above are only temporarily sold, and in order to break through the current situation, it is necessary to raise the level of taste and texture.

  For example, in order to improve the level of taste and texture, a method for producing a multi-layer centered gummy candy in which a component different from the gummy candy serving as a shell is filled has been proposed (Patent Document 1). reference). However, since the center syrup is characterized by using a mixture of one or more of xanthan gum, locust bean gum and guar gum, the viscosity of the center syrup is high and the spread in the oral cavity is weak, Since the mode is liquid, there is no resistance due to mastication, and thus the stimulation as a texture is poor.

  Further, in order to improve the texture, foaming of a malleable and chewable component based on syrup characterized in that at least one contains an acid and at least one contains two lumps containing an alkali. A candy bar has been proposed (see Patent Document 2). In order to generate carbon dioxide in the mouth during eating, and to give the eater a feeling of foaming that is swooshed, an alkaline component is added to one syrup as a foaming agent, and an acid component is added as a foaming aid to the other. It is characterized by this. If both are present in the presence of moisture or at high temperatures, the reaction will proceed and a foaming reaction will occur before eating. Therefore, the acid component and alkali component are added to each syrup layer so that both components are not mixed. Is included. However, in this method, since the acid component and the alkali component exist without being mixed, gas generation during storage can be suppressed, but the acid component and the alkali component cannot be sufficiently contacted in the oral cavity during eating. The feeling of foaming that can be obtained by a eater is very poor.

  Moreover, the proposal of the gummy candy which can embed a hard candy and a soft candy in a gummy candy and can enjoy the food texture difference of a gummy candy, a hard candy, and a soft candy is made (refer patent document 3). However, this method can cause a difference in texture, but each texture can only give a texture of gummy candy, hard candy and soft candy that can be expected by the eater, and is sufficiently new. It has not reached the level that gives a certain texture.

In addition, proposals have been made to change the texture of conventional gummy candy (see Patent Documents 4 and 5). Although these can obtain a unique texture, they form a uniform gel, and all have a monotonous texture. Moreover, the proposal of the confectionery which has the novel food texture which wrapped the gummy candy with the soft candy is also made | formed (refer patent document 6). However, this is a proposal for a new texture mainly composed of soft candy, and is not a proposal for novelty of gummy candy.
Japanese Patent Publication No. 6-6034 Special table 2003-535608 gazette JP 2004-321140 A JP-A-3-183443 JP 2002-281906 A Japanese Patent No. 3769652

  In the gummy candy market which is in an activated trend, the present invention provides a hard candy-containing gummy candy having a completely new crunchy texture and a squish foaming feeling and a method for producing the same.

As a result of intensive studies, the present inventors have included a foaming component in a hard candy made of a specific raw material, and dispersed the hard candy in a gummy candy, thereby containing moisture like gummy candy. Hard candy with a crispy texture and a squish foam that is not found in conventional gummy candy. The present invention has been achieved as a containing gummy candy.
That is, the gist of the present invention is as follows.
(1) A hard candy-containing gummy candy in which a hard candy containing an effervescent component is dispersed in a gummy candy having a water content of 20% by weight or less, wherein the hard candy contains maltitol and / or reduced palatinose A hard candy-containing gummy candy, wherein the hard candy has a coating layer containing shellac as a first layer, and a second layer has a coating layer containing maltitol and / or reduced palatinose,
(2) The hard candy-containing gummy candy according to (1), wherein the foamable component is a combination of an organic acid and a carbonate and / or bicarbonate.
(3) The hard candy-containing gummy candy according to (1) or (2), wherein the hard candy has a particle size of 0.5 to 10 mm,
(4) Hard candy-containing gummy candy according to any one of (1) to (3), wherein the content of hard candy is 5 to 40% by weight,
(5) A step of producing a hard candy containing maltitol and / or reduced palatinose and an effervescent component, a step of coating the obtained hard candy with shellac, and further coating with maltitol and / or reduced palatinose; The present invention relates to a method for producing a hard candy-containing gummy candy according to any one of (1) to (4), comprising a step of dispersing hard candy in a gummy candy liquid having a water content adjusted to 20% by weight or less.

  According to the present invention, it is possible to obtain a hard candy-containing gummy candy having a completely new texture that feels a crispy texture and a squish foaming feeling.

  The hard candy-containing gummy candy of the present invention is a hard candy-containing gummy candy in which a hard candy containing an effervescent component is dispersed in a gummy candy having a moisture content of 20% by weight or less, wherein the hard candy is maltitol And / or a reduced palatinose, a coating layer containing shellac as a first layer on the surface of the hard candy, and a coating layer containing maltitol and / or reduced palatinose as a second layer. By having such a feature, a completely new texture that is not found in conventional gummy candy is obtained.

  The main ingredients of the gummy candy referred to in the present invention are mainly gelatin, sugar and starch syrup. As a raw material for gelatin, bovine bone gelatin, pork skin gelatin, fish gelatin and the like can be used. In addition, the texture can be changed depending on treatment methods such as acid treatment and alkali treatment, and any of these gelatins may be used. Besides gelatin, it is also possible to add gelling agents such as pectin, gum arabic, carrageenan, agar, starch, guar gum, locust bean gum, xanthan gum, pullulan, gellan gum, fragrances, acidulants, fruit juices, etc. .

  In the present invention, the water content of gummy candy is preferably 20% by weight or less, more preferably 10 to 15% by weight. When the moisture content is higher than this, the moisture transfer from the gummy candy to the hard candy containing foaming ingredients dispersed in the gummy candy is intense, so that the candy is in a state called “None”, and carbon dioxide is generated in the gummy candy. The reaction proceeds and the commercial value is significantly reduced.

  The hard candy referred to in the present invention contains a foamable component and maltitol and / or reduced palatinose, a first coating layer containing shellac on the surface of the hard candy, and maltitol and / or reduced palatinose on the surface thereof. Having a second coating layer;

  As the saccharides constituting the hard candy, maltitol (reduced maltose) and reduced palatinose can be used, each of which may be used alone or in combination. The present invention has one major feature in that maltitol (reduced maltose) and reduced palatinose are used as the saccharides constituting the hard candy. When other saccharides, sugar alcohols, etc. are used, the time course Due to moisture transfer from the gummy candy, the foamable component in the candy easily reacts, carbon dioxide is generated during storage, and the crisp texture of the candy is not sufficiently maintained. In addition, the hard candy referred to in the present invention may be aerated to make it look like a drag.

  As the foamable component used in the hard candy, a combination of an organic acid and a carbonate and / or bicarbonate is preferable. Examples of the organic acid salt include citric acid, tartaric acid, ascorbic acid, malic acid, fumaric acid, and succinic acid. Examples of the carbonate or hydrogen carbonate include sodium carbonate, sodium hydrogen carbonate, potassium carbonate, potassium hydrogen carbonate, and ammonium carbonate. Of these, sodium carbonate, sodium hydrogen carbonate, and potassium carbonate are particularly preferable.

  Although there is no restriction | limiting in particular in the mixing ratio of organic acid, carbonate, or hydrogencarbonate, 1: 1-2: 1 are preferable by weight ratio from a viewpoint of the foamability at the time of eating, and provision of sourness. The total content of the foamable component in the hard candy is preferably 5 to 30% by weight, more preferably in the hard candy, from the viewpoint of sufficient foamability and workability when producing the foamable component-containing hard candy. Is 10 to 20% by weight.

  The particle size of the hard candy dispersed in the gummy candy is preferably 0.5 to 10.0 mm, more preferably 3.0 to 7.0 mm. If it is larger than this, the hard candy is too hard to be in harmony with the texture of the gummy candy. On the other hand, if it is smaller than this, carbon dioxide gas generation reaction due to moisture transfer from gummy candy to hard candy tends to occur. The method of obtaining a hard candy having a target particle size is to make a hard lump containing a large lump of foamable component, and after pulverizing this, select a hard candy of a desired size with a sieve or the like, or foam it molded into a sheet There may be no particular limitation, and it may be molded from a hard candy containing a sex component by a stamping method.

The hard candy is formed with a coating layer containing shellac on the surface thereof. There is no limitation in particular as shellac, For example, a commercial item may be used. As a coating method, a known method may be followed. For example, the hard candy is immersed in an alcoholic solution in which shellac is dissolved, or the alcoholic solution is sprayed on the hard candy, and then alcohol is added. The coating layer can be formed by evaporating the system solvent. Any alcohol solvent may be used in the food and pharmaceutical fields, and ethanol is preferred.
Moreover, as a quantity of shellac, 0.5-5 weight part is preferable with respect to 100 weight part of hard candy. There is no limitation in particular as thickness of the coating layer formed.

A coating layer containing maltitol and / or reduced palatinose is formed on the surface of the coating layer containing shellac.
The maltitol and reduced palatinose may be the same as those constituting the hard candy. Among them, by using a saccharide such as maltitol or reduced palatinose to crystallize at a temperature below the melting point of the nucleosaccharide crystal, maltitol or reduced palatinose in a crystallized state in which the sugar crystal is precipitated is used. Is preferred. As a coating method, a known method may be followed. For example, a coating layer can be formed by mixing powdered crystallized maltitol and reduced palatinose with the hard candy.
The amount of maltitol and reduced palatinose is preferably 0.5 to 5 parts by weight with respect to 100 parts by weight of the hard candy. There is no limitation in particular as thickness of the coating layer formed.

  In the present invention, as described above, there is also one major feature in having two coating layers on the surface of the hard candy. By having such a coating layer, moisture migration from the gummy candy can only be prevented. In addition, adhesion between the foamable component-containing hard candy can also be prevented, which contributes to improvement in workability.

  The ratio of the hard candy disperse | distributed in a gummy candy is 5.0-40.0 weight% with respect to the whole hard candy containing gummy candy, More preferably, it is 10.0-20.0 weight%. When the ratio of hard candy is higher than this, the viscosity when gummy candy and hard candy are mixed becomes high, and the workability after mixing and the moldability of gummy candy are remarkably deteriorated. Moreover, when it is less than this, the crispy texture and foaming feeling of the hard candy of a meal are not felt so much. The hard candy can be dispersed in the gummy candy by mixing and stirring the hard candy in the gummy candy liquid. Alternatively, the hard candy is pre-scattered in a container into which the gummy candy liquid is poured, and the gummy candy liquid is placed there. The hard candy may be dispersed by pouring, and any method may be used.

  The hard candy containing gummy candy of this invention is manufactured as follows, using each said raw material, for example. That is, first, according to a conventional method, a hard candy containing a foamable component and maltitol and / or reduced palatinose is produced. First, maltitol and / or reduced palatinose as a candy core material are dissolved in an aqueous medium such as water or fruit juice, and concentrated in an open kettle or vacuum kettle until the water content becomes about 1% by weight. The obtained concentrated liquid is cooled to 110 ° C. or lower, the foamable component is mixed, cooled to room temperature, and then pulverized with a hammer. The pulverized product is selected with a sieve to produce a foamable component-containing hard candy having a size of 0.5 mm to 10 mm.

  Next, the obtained foamable component-containing hard candy is appropriately put into a rotary kettle, an alcohol-based solution containing shellac is supplied, and the outer surface of the foamable component-containing hard candy is coated with shellac as a first layer. At this time, in order to volatilize the alcohol used in the solvent of shellac, the hard candy containing foamable components is dried for a certain time in the rotary kettle after the shellac is supplied. Thereafter, the same maltitol and / or reduced palatinose powder as in the candy core material is supplied and mixed to coat as a second layer.

  Next, prepare gummy candy. First, gelatin is swollen with an equal amount of water and dissolved at 60 ° C. or lower. The gelatin solution dissolved in the concentrated saccharide is mixed in an amount of about 5 to 10% by weight, further mixed with fruit juice, acidulant and flavor, and adjusted to about Brix 85 °.

  Then, the coated foamable component-containing hard candy obtained as described above is mixed and stirred with a gummy candy liquid, poured into a tray, and dried overnight at room temperature to obtain a hard candy-containing gummy candy. The resulting hard candy-containing gummy candy is prevented from moisture transfer from the gummy candy to the foamable component-containing hard candy, does not foam in the gummy candy, and can obtain a foaming feeling that the eater was swished at the time of eating, The crunchy texture of hard candy as well as gummy candy can be obtained.

  EXAMPLES The present invention will be specifically described below with reference to examples, but the present invention is not limited thereto.

Example 1
After cooking 100 g of reduced palatinose in a kettle until the water content becomes 1.5% by weight and cooling to 110 ° C. or lower, 10.6 g of tartaric acid as an organic acid salt and 6.% sodium bicarbonate as a carbonate as an effervescent component. 0.1 g of soda flavor was added as a 6 g fragrance. After cooling this to room temperature, it was crushed with a hammer and selected using a sieve to obtain a foamable component-containing hard candy having a particle size of 1.0 to 5.0 mm. 85 g of this foamable component-containing hard candy is put in a coating pan, 1 g of shellac is added to form a first layer, air at normal temperature is blown for about 20 minutes, alcohol content is sufficiently blown, and reduced palatinose powder is then added. 0.5 g was added to make the second layer. Next, 250.0 g of sugar, 275.0 g of enzyme-treated starch syrup (manufactured by Nippon Corn Starch Co., Ltd.), fructose-glucose liquid sugar, 125.0 g, and 35.0 g of starch were cooked to Brix 91.0 °, and the gelatin solution swollen with water (Gelatin: water = 1.0: 1.2, dissolution temperature 60 ° C. or lower) After mixing with 58.7 g, 10.0 g of apple 1/7 concentrated fruit juice, 15.0 g of citric acid as a sour agent, lemon flavor as a flavor 1.2 ml and 1.5 g of turmeric pigment as a coloring agent were added to obtain a gummy candy liquid having a water content of about 15% by weight. This gummy candy liquid is mixed with the foamable component-containing hard candy coated with the previous coating at a weight ratio of 8: 2, poured into a tray, dried at room temperature and normal humidity for one day, and then the solidified gummy candy is peeled from the tray the next day. And it cut | disconnected with the knife to 15 mm x 20 mm size, and obtained the target foamable component containing hard candy containing gummy candy. This gummy candy is put in an aluminum vapor deposition pouch, stored in a thermostat at 30 ° C., and the quality after one month is measured by visual and sensory evaluation. Generation of carbon dioxide due to the reaction was suppressed, and a feeling of effervescence was felt in eating, and further, there was no significant change in the crispy texture of hard candy.

(Example 2 and Comparative Examples 1-8)
Prototyping was performed in the same manner as in Example 1 except that the sugar used for the hard candy core material, the shellac of the hard candy containing the foamable component, and the condition of the presence or absence of coating with the same crystallized sugar as the hard candy core material were changed. It was. Table 1 shows the results of a storage test of the prototype foamable component-containing hard candy-containing gummy candy in a 30 ° C. thermostat. The storage test results were evaluated according to the following evaluation criteria.
Criteria for evaluating expansion of container ○: No expansion Δ: Slight expansion is observed ×: Evaluation criteria for foaming feeling of a meal in which the container is completely expanded ○: There is sufficient foaming feeling as swoosh △: Slightly swooshing X: Evaluation criteria for the texture of hard candy having almost no foaming feeling ○: Sufficient crispy texture remains Δ: Slightly crispy texture remains
X: Almost no crispy texture remains.

(Examples 3 and 4 and Comparative Example 9)
Except that the moisture content of the gummy candy was changed to 10.0, 20.0, and 30.0% by weight, a foamable component-containing hard candy-containing gummy candy was produced in the same manner as in Example 1, The storage test results are shown in Table 2.

(Examples 5 to 7 and Reference Examples 1 and 2)
Other than changing the particle size of the foamable component-containing hard candy to less than 0.5 mm, 0.5 mm or more and less than 3.0 mm, 3.0 or more and less than 7.0 mm, 7.0 mm or more and less than 10.0 mm or 10.0 mm or more Table 3 shows the quality of the foamed component-containing hard candy-containing gummy candy manufactured in the same manner as in Example 1. From the results in Table 3, it can be seen that the texture (especially the crunchy texture) is further improved by adjusting the particle size of the foamable component-containing hard candy to 0.5 to 10.0 mm.

(Examples 8-12 and Reference Examples 3-5)
The content of the foamable component-containing hard candy in the hard candy-containing gummy candy is 3.0, 5.0, 10.0, 20.0, 30.0, 40.0, 50.0, 60.0% by weight. A prototype was made in the same manner as in Example 1 except that. The results of evaluating the quality and workability of the foamable component-containing hard candy-containing gummy candy are shown in Tables 4 and 5. From the results of Tables 4 and 5, by adjusting the content of the foamable component-containing hard candy in the hard candy-containing gummy candy to 5.0-40.0% by weight, the crunchy texture and the feeling of foaming It becomes clear that it is more prominent and also has excellent workability and moldability.

  According to the present invention, a hard candy containing a foaming component is contained in a gummy candy, and a foamy feeling that is swooshed at the time of eating and a crunchy texture of the hard candy can be tasted. A hard candy-containing gummy candy having a completely new texture can be provided.

Claims (5)

  A hard candy-containing gummy candy in which a hard candy containing an effervescent component is dispersed in a gummy candy having a water content of 20% by weight or less, wherein the hard candy contains maltitol and / or reduced palatinose, A hard candy-containing gummy candy having a coating layer containing shellac as a first layer on the surface of a candy and a coating layer containing maltitol and / or reduced palatinose as a second layer.   2. The hard candy-containing gummy candy according to claim 1, wherein the foamable component is a combination of an organic acid and a carbonate and / or bicarbonate.   The hard candy-containing gummy candy according to claim 1 or 2, wherein the particle size of the hard candy is 0.5 to 10 mm.   The hard candy-containing gummy candy according to any one of claims 1 to 3, wherein the content of the hard candy is 5 to 40% by weight.   A step of producing a hard candy containing maltitol and / or reduced palatinose and an effervescent component, a step of coating the obtained hard candy with shellac, and further coating with maltitol and / or reduced palatinose, The method for producing a hard candy-containing gummy candy according to any one of claims 1 to 4, further comprising a step of dispersing in a gummy candy liquid having a water content adjusted to 20% by weight or less.