JP5119876B2 - Manufacturing method of centered gummy candy - Google Patents

Description

  The present invention relates to a centered gummy candy and a method for producing the same.

  Gummy candy is recognized by a wide range of people among confectionery and is loved by its elastic texture and seasoning. Moreover, in recent years, the market for gummy candy has expanded to a wide range of ages. The reason for this is that until now the main buyers of Gummy Candy were mainly children, but the buyers were significantly expanded and increased by enhancing the flavor by improving the fruit juice feeling and innovative improvements in texture. Conceivable. Under these circumstances, consumer interest has been focused on more deliciousness and newness. As an example, centered gummi has been actively developed by recent years. Although there are several reasons for this, it is considered that the technology for imparting a flexible substance to the center portion is considered successful for gummy that can enjoy a difference in texture and that only feels like a gum. Therefore, it is clear from the history of gummy products that the softer the center part, that is, the more liquid it is, the more innovative technology is clear from the history of gummy products. It is extremely difficult to directly enclose the center.

  For example, in order to improve the level of deliciousness and texture, a method for producing a centered gummy candy filled with a substance different from a gummy serving as a shell has been proposed (for example, see Patent Document 1). This is because the center-in-gummy has a multi-layer structure that allows you to enjoy the texture change, and to focus on the advantages of excellent fragrance (flavor release). This is a method for producing a centered gummy candy in which a large amount of center syrup is injected while preventing dispersion and leakage of the center syrup. However, since the center syrup is characterized by using one or a mixture of two or more of xanthan gum, locust bean gum, and guar gum, it has not been possible to realize a sufficiently liquefied center.

In addition, few gummy candies having a liquefied center can enjoy various texture differences.
For example, a method for manufacturing a gummy having a center-in-shell structure in which a center portion including a liquid food is covered with a shell film has been proposed (for example, see Patent Document 2). In this method, a concentrated liquid material that becomes the center is enclosed in the shell, and the shell film is solidified by the polyvalent metal ions contained in the center gelling a gelling agent such as alginic acid in the shell film, Center-in-shell gummy candy is molded. However, when a gelling agent such as pectin or alginic acid is added to gummy candy mainly composed of gelatin, depending on the gelling agent, gelatin and gelling agent interfere with each other, and the gelatin's unique texture cannot be exhibited. Become. In other words, the technology for producing the centered gummy candy while maintaining the texture remains unresolved. Furthermore, since it is limited to the use of a gelling agent that gels depending on the polyvalent metal ion, it is limited to application to gummy candy having a uniform texture.

Then, the proposal of the gummy candy which changed food texture compared with the past is also made | formed (for example, refer patent document 3 and patent document 4). Although these can provide a unique texture, they were not sufficient for enjoying the change in texture over time when flavored and chewed.
Japanese Patent Publication No. 6-6034 JP-A-5-304906 JP 2002-281906 A JP 2002-315510 A

  Accordingly, an object of the present invention is to provide a center-filled gummy candy that has a higher flavor release than ever and can also enjoy a change in texture when chewed, and a method for producing the center-filled gummy candy. .

As a result of intensive studies, the present inventors paid attention to hydrolysis of the gelling agent by heat and acid, and the center has an appropriate viscosity at the time of filling, but by providing subsequent heat treatment, the center has a suitable viscosity. The inventors have found a production method for significantly reducing the viscosity and have completed the present invention.
That is, the gist of the present invention is as follows.
It is composed of a liquid center containing a saccharide, an acid and a gelling agent hydrolyzed by the acid, and a gummy that covers the center, and the ratio of the center is 3 to 60% by weight. A method for producing a centered gummy candy that is carrageenan,
Coating the center containing sugar, acid and gelling agent with gummy at the time of filling to obtain gummy candy, and then heating the obtained gummy candy at 30 to 90 ° C. the center by acid hydrolysis process for producing characteristics and to Rousset centers containing gummy candies that have a step of liquefaction.

  The center-filled gummy candy of the present invention is obtained because the center has an appropriate viscosity at the time of molding, so the center arrangement and shape variations in the gummi can be set abundantly, and the center liquefies after molding. Gummy candy can realize various texture changes. In addition, there are many flavor releases from the center compared to conventional products, and various fragrances can be enjoyed by combining multiple centers. As described above, the present invention has an excellent effect that a variety of textures and flavors can be enjoyed as compared with conventional products.

The present invention is described in detail below.
The center-filled gummy candy of the present invention is composed of a liquid center containing a saccharide, an acid and a gelling agent hydrolyzed by the acid, and a gummy covering the center, and the ratio of the center is 3 to 60% by weight. It is characterized by being. With such a feature, when the centered gummy candy of the present invention is chewed, an excellent effect that a high flavor release unique to a liquid occurs and a change in texture when chewed can be enjoyed is exhibited.

  Among them, the present invention is greatly characterized in that it has a liquid center containing a gelling agent hydrolyzed by an acid. In the conventional gummy candy, the gelling agent is used by gelling for the purpose of maintaining the three-dimensional shape and base material strength of the gummy candy. On the other hand, in the present invention, by changing the gelling agent of the center by liquefaction by acid, the change in texture when chewing is increased compared to the conventional product that has been gelled. There is an advantage that flavor release can be felt strongly.

(1) Center The main components of the center used in the present invention are sugars, acids and gelling agents.

  The saccharide is a component that serves as a base material for the center. For example, monosaccharides such as glucose and fructose, disaccharides such as sucrose and lactose, oligosaccharides such as raffinose and stachyose, and glucose such as trehalose are reduced. One or two of sugar alcohol (such as maltitol, lactitol, sorbitol, mannitol, xylitol, erythritol, reduced starch hydrolyzate, reduced xylooligosaccharide, paratinite, reduced branched oligosaccharide), tagatose, etc. More than one type can be used in combination. Mixed sugars such as chickenpox can also be used.

  The content of the saccharide in the center is preferably 60 to 90% by weight, and more preferably 70 to 80% by weight.

  The acids are classified into inorganic acids and organic acids. Examples of inorganic acids include hydrochloric acid and phosphoric acid, and examples of organic acids include citric acid, malic acid, tartaric acid, fumaric acid, and adipic acid. These acids can be used alone or in combination of two or more.

  The ratio of the acid blended in the center is preferably 0.1 to 30% by weight and more preferably 10 to 30% by weight from the viewpoint of promoting acid hydrolysis. Thereafter, heat treatment is performed at the time of drying, thereby causing acid hydrolysis and lowering the viscosity of the center.

  The gelling agent is not particularly limited as long as it can be hydrolyzed within a range of 30 to 90 ° C., and examples thereof include agar, fur celerane, gelatin, carrageenan, guar gum, locust bean gum, tamarind seed gum, and tara gum. It is done. These gelling agents can be used alone or in combination of two or more.

  Further, from the viewpoint of making the center into a liquid state by acid hydrolysis by heating described later, it is preferable to blend 0.1 to 30 parts by weight of the gelling agent with respect to 100 parts by weight of the acid at the center. 10 parts by weight is more preferable.

  In addition, when multiple centers are arranged in a gummy candy, it is possible to adjust the viscosity of the center by adjusting the blending amount of the acid and gelling agent and the heat treatment temperature, so that various textures can be changed. It becomes possible.

  In addition to the saccharide, acid and gelling agent as described above, the following optional components can be added to the center as needed as long as the desired physical properties of the center are not impaired. .

  For example, in addition to the gelling agent, a gelling agent such as gum arabic, gum tragacanth, karaya gum, starch, xanthan gum, curdlan, gellan gum, soybean polysaccharide, alginic acid or the like may be used in combination.

  In addition, fruit juice, flavoring, coloring, dietary fiber, vitamins, minerals, amino acids and other functional materials, fats and oils, emulsifiers, dairy products, high-intensity sweeteners (aspartame, glycyrrhizin, saccharin, stevioside, rebaudio, dulcin , Ariteme, trichlorosucrose, thaumatin, acesulfame potassium, sucralose, etc.), active ingredients that are not easily affected by acid hydrolysis (for example, coenzyme Q10, linalool, limonene, various polyphenols, vitamins, insoluble dietary fiber) Also good.

  The center having the above composition has a center-in-shell structure covered with gummy (shell) in the gummy candy of the present invention. There are no particular limitations on the location of the center and the form of the placement. For example, the central part or the edge part of the gummy candy may be used. Moreover, you may arrange | position in the gummy candy combining the some center from which the degree of liquefaction differs. Examples of the shape of the center in the gummy candy include a spherical shape, an elliptical shape, a conical shape, and a substantially rectangular shape, but are not particularly limited.

  The liquid center may be any center having a viscosity of 10 Pa · s or less as measured with a B-type viscometer.

The center is provided as a concentrate for the center material in the gummy candy manufacturing process. The center material concentrate is obtained as follows.
First, the saccharide and the gelling agent are stirred and mixed, and then dissolved by heating. There is no particular limitation on the temperature for dissolution by heating.
Next, the solution is cooled to a temperature at which the heated and dissolved solution does not gel, and the acid is stirred and mixed so that the weight of the solution is 0.1 to 30.0%.
Although it cannot unconditionally limit as said cooling temperature by the kind and combination of a raw material, it should just be 80 degrees C or less, and 40-60 degreeC is preferable.
In addition, what is necessary is just to mix the said arbitrary component as a center material at an appropriate step among said process according to the kind.

  If necessary, it is preferable to adjust the viscosity of the concentrated liquid of the center material by adding water or the like so that it can be easily handled in the production process.

  The weight ratio of the center in the gummy candy is 3 to 60% by weight. If the ratio of the center is less than 3% by weight, it is difficult to sufficiently feel the texture as the center, and if it exceeds 60% by weight, the gummy film becomes too thin and the center may leak. is there.

(2) Gummies The main constituents of the gummi that becomes the shell covering the center are gelatin and saccharides.
As gelatin, it is common to use those extracted from skin, bones, etc. of cattle, pigs, chickens, fish, etc., but the present invention is not limited to this. In addition, the texture changes depending on the treatment method such as acid treatment and alkali treatment. In the present invention, various kinds of gelatins having different treatments can naturally be used.
The blending amount of the gelatin is preferably 3 to 20% by weight and more preferably 7 to 15% by weight in the gummi.

The saccharide may be the same as that used at the center. Moreover, the kind of saccharides used by the gummy and the center may be the same or different.
The blending amount of the saccharide is preferably 80 to 97% by weight and more preferably 80 to 90% by weight in gummy.

  In addition to the gelatin and saccharide as described above, the following optional components can be added to the gummy as needed as long as the desired physical properties of the gummy are not impaired.

  For example, a gelling agent other than gelatin can be used. Examples of such gelling agents include agar, fur celeran, carrageenan, guar gum, locust bean gum, tamarind seed gum, tara gum, pectin, gum arabic, tragacanth gum, starch, xanthan gum, curdlan, gellan gum, soybean polysaccharide, alginic acid Etc.

In addition, acidulants, fruit juices, fragrances, coloring agents and the like are used.
However, when the acid such as citric acid and the gelling agent are blended in the gummy as the acidulant, the blending amount of the acid with respect to 100 parts by weight of the gelling agent is preferably 10 parts by weight or less, and 4 parts by weight or less. It is more preferable that

  In addition, dietary fiber, vitamins, functional materials such as minerals and amino acids, oils and fats, emulsifiers, dairy products, high-intensity sweeteners (aspartame, glycyrrhizin, saccharin, stevioside, rebaudio, dulcin, alitame, trichlorosucrose, Thaumatin, acesulfame potassium, sucralose, etc.).

  In addition, the texture of gummy varies with residual moisture. That is, it becomes harder as the water content decreases. Therefore, the texture can be adjusted by adjusting the moisture content to a desired level. In addition, the adjustment method of a moisture content should just be a well-known method.

  The gummi should just be arrange | positioned so that the said center may be coat | covered. In addition, examples of the shape of the gummi covering the center (that is, the shape of the gummy candy) include a spherical shape, an elliptical shape, a conical shape, and a substantially rectangular shape, but are not particularly limited.

The gummy is supplied as a gummy material concentrate to the gummy candy manufacturing process. Gummy material concentrate is obtained as follows.
For example, gelatin having an appropriate strength, for example, gelatin is dissolved and swollen, and kept at an appropriate temperature, for example, around 60 ° C. Separately from this, a sugar solution composed of sugar and starch syrup is prepared, and mixed with the gelatin solution that has been kept warm, and if necessary, with the above-mentioned optional components to make a thick liquid of gummy material.
In addition, what is necessary is just to mix the said arbitrary component as a center material at an appropriate step among said process according to the kind.

  The viscosity of the gummy material concentrate is preferably adjusted so that it can be easily handled in the production process. For example, water is added to reduce the viscosity of the gummy material concentrate.

(3) Manufacturing method of centered gummy candy The manufacturing method of centered gummy candy of the present invention includes:
Coating the center containing sugar, acid and gelling agent with gummy at the time of filling to obtain gummy candy, and then heating the obtained gummy candy at 30 to 90 ° C. It has the process of carrying out acid hydrolysis and liquefying the said center.

The manufacturing method of the center-filled gummy candy of the present invention is excellent in simplicity and economy in that a molding means using a normal apparatus can be used. Further, since the center is not liquefied at the time of molding and has an appropriate viscosity, there is an advantage that the center can be easily disposed at a desired position in the gummi.
In addition, since the center can be liquefied after molding the gummy candy in the present invention, unlike the known manufacturing method in which the liquefied center is coated with gummy, the production caused by the center being liquid There is an advantage that the liquid feeling can be controlled without the difficulty of handling time.

Each step will be described below.
In the present invention, a gummy candy is obtained by coating the center containing saccharides, acid and gelling agent with gummy at the time of filling.
Specifically, the center material concentrate and the gummy material concentrate are separately prepared and subjected to various molding methods to cover the center with gummy.

  As the molding method, for example, it is poured (filled) into a starch mold from which many molds have been removed in advance so that the concentrated liquid of the center material is covered with the concentrated liquid of gummy material. dry. Thereafter, the adhered starch is removed (de-powder), and oil is adhered to the gummy surface (oiling) so that the gummys do not adhere to each other to produce a gummy candy.

The starch mold is filled with gummy material concentrate, then filled with the center material concentrate in a desired shape, and then filled with the gummy material concentrate to cover the center material concentrate, If desired, a plurality of the above operations may be performed.
In addition, when filling a plurality of center material concentrates having the same or different composition with the gummy material concentrate in the starch mold, it is sufficient that at least one center material concentrate is covered with gummy. It is not necessary that the center material concentrate is completely covered with gummy.
Moreover, there is no limitation in particular about the filling method of a center material concentrated liquid, and arrangement | positioning and shape of the center material concentrated liquid in the gummi after filling. For example, the arrangement and filling amount of the center material concentrated liquid may be made uniform, but the biting comfort can be changed by uneven distribution. Also, when multiple center material concentrates are used, changing the amount of acid in each center material concentrate causes a difference in the degree of oxidative hydrolysis, so you can enjoy changes in biting comfort and flavor release. .

  Moreover, it is also possible to fill and mold a plastic mold made by molding plastic such as vinyl chloride without using the starch mold, or a silicon mold made by molding silicon. .

  In addition, when filling the mold, concentric nozzles or a plurality of nozzles are combined, and the center material concentrated liquid and the gummy material concentrated liquid described above are discharged simultaneously from each nozzle, thereby providing a center-in-shell structure. Good. In this case, the arrangement and shape of the center in the gummy can be changed by adjusting the shape of the nozzle, the discharge amount from the nozzle, and the like.

  The weight ratio of the center to the entire gummy candy filled in the mold is in the range of about 3 to 60%, preferably in the range of 15 to 60% where it is easy to feel freshness.

  In addition, the said shaping | molding method is an example and does not limit this invention.

  Next, by heating the gummy candy molded as described above at 30 to 90 ° C., the gelling agent in the center is hydrolyzed to liquefy the center.

  The heating temperature at that time may be 30 ° C. to 90 ° C. so that the hydrolysis of the center is accelerated without significant modification of the shell. However, since it takes a long time to liquefy at 30 ° C., it is preferable to heat at 40 ° C. or higher.

  The hydrolysis of the center may be adjusted according to the degree of the center, and is not particularly limited.

  Thereafter, the gummy candy is dried to a general gummy moisture value of 10.0 to 35.0% by weight, more preferably 14.0 to 18.0% by weight, and after cooling when reaching an arbitrary moisture value, Depowder and oiling. Further, the shape may be adjusted by cutting the gummy candy so as to have a desired size before and after the powdering and oiling.

  The centered gummy candy can be manufactured as described above. The above production method is an example, and does not limit the production method of the gummy candy of the present invention.

  EXAMPLES Hereinafter, the present invention will be specifically described with reference to examples, but the present invention is not limited thereto. “%” Indicates wt%.

[Example 1]
<Preparation of concentrated concentrate for center material>
After stirring and mixing 200.0 g of reduced starch syrup and 3.0 g of agar, heat and dissolve at 90 ° C., cool to 60 ° C., add 30.0 g of citric acid, and adjust with water so that the solid content becomes 70%. This is kept at room temperature.

<Preparation of concentrated shell material>
After stirring and mixing 200.0 g of sugar, 200.0 g of starch syrup and 36.0 g of starch, the mixture is heated and concentrated to 110 ° C. A solution in which 80.0 g of gelatin was swollen with 120.0 g of water and dissolved at a temperature of 60 ° C. was mixed with stirring, 10.0 g of citric acid and an appropriate amount of grape flavor were added, and the mixture was stirred and mixed. And adjust with water to 70%, and keep it at 70 ° C.

<Manufacture of gummy candy>
The center material concentrated liquid and the shell material concentrated liquid are filled into the mold at a weight ratio of 15:85 using a concentric nozzle to obtain a center-in-shell structure. Thereafter, it was heated and dried at 60 ° C. for about 24 hours. After cooling to room temperature, de-powder and oiling were performed to obtain a gummy candy with a center. The gummy candy thus obtained had a good flavor and a high flavor release while the center was liquid. In addition, when this gummy candy is chewed, the center solution spreads in the mouth, and after that, the change in texture over time can be enjoyed. It was. When the center of the centered gummy candy was measured with a B-type viscometer (“TVB-10 type viscometer” manufactured by Toki Sangyo Co., Ltd.), the viscosity was 4.78 Pa · s (rotation speed: 20 rpm). Spindle No. H6).

[Comparative Example 1]
<Preparation of concentrated concentrate for center material>
After stirring and mixing 200.0 g of reduced starch syrup and 3.0 g of agar, heat and dissolve at 90 ° C., cool to 60 ° C., add 30.0 g of citric acid, and adjust with water so that the solid content becomes 70%. This is kept at room temperature.

<Preparation of concentrated shell material>
After stirring and mixing 200.0 g of sugar, 200.0 g of starch syrup and 36.0 g of starch, the mixture is heated and concentrated to 110 ° C. A solution prepared by swelling 80.0 g of gelatin with 120.0 g of water and dissolving at 60 ° C. was stirred and mixed. Further, 10.0 g of citric acid and an appropriate amount of grape fragrance were added and stirred and mixed. And adjust with water to 70%, and keep it at 70 ° C.

<Manufacture of gummy candy>
The center material concentrated liquid and the shell material concentrated liquid are filled into the mold at a weight ratio of 15:85 using a concentric nozzle to obtain a center-in-shell structure. Thereafter, the mixture was allowed to stand at 25 ° C. for about 24 hours without heating, and then de-powder and oiling were performed to obtain a gummy candy with a center. The gummy candy thus obtained had a good appearance but a weak liquid feeling at the center, a high flavor release, and a poor change in texture when chewed. When the center of the centered gummy candy was measured with a B-type viscometer (TVB-10 viscometer manufactured by Toki Sangyo Co., Ltd.), the viscosity was 16.71 Pa · s (rotation speed: 20 rpm, Spindle). No. H6, hereinafter the same).
From this numerical value, it was found that the obtained viscosity was three times or more compared to Example 1, and thus the center of the gummy candy of Example 1 was remarkably liquefied. Further, when chewing the gummy candy obtained in Comparative Example 1, the flavor release was less and the change in texture over time was less than that of the gummy candy obtained in Example 1.

[Example 2]
<Preparation of concentrated concentrate for center material>
After stirring and mixing 200.0 g of chickenpox and 0.5 g of iota carrageenan, heating and dissolving at 95 ° C. and cooling to 60 ° C. It is added and adjusted with water so that the solid content becomes 70%, and this is kept at room temperature.

<Preparation of concentrated shell material>
After stirring and mixing 200.0 g of sugar, 200.0 g of reduced starch syrup and 100.0 g of fructose-glucose liquid sugar, the mixture is heated and concentrated to 110 ° C. A solution in which 70.0 g of gelatin was swollen with 98.0 g of water and dissolved at 60 ° C. was mixed with stirring. Further, 15.0 g of citric acid, 15.0 g of concentrated black currant juice, an appropriate amount of cassis flavor, After adding a black colorant and stirring and mixing, it is adjusted with water so that the solid content becomes 70%, and this is kept warm at 70 ° C.

<Manufacture of gummy candy>
The center material concentrated liquid and the shell material concentrated liquid are filled into the mold at a weight ratio of 30:70 using a concentric nozzle to obtain a center-in-shell structure. Thereafter, drying was performed at 40 ° C. until the gummy moisture value reached 18%, and after cooling to room temperature, de-powder and oiling were performed to obtain a center-filled gummy. The gummy candy thus obtained has a liquid center (viscosity: 10 Pa · s or less), a high flavor release, a good change in texture over time when chewed, and a soft capsule with a liquid center It was easy to swallow. Further, since the gummy portion serving as the shell is black and blocks light, an effect of alleviating the degradation of coenzyme Q10 can be expected.

Example 3
<Preparation of concentrated concentrate for center material>
After stirring and mixing 80.0 g of sugar, 85.0 g of reduced starch syrup and 3.0 g of agar, heat and dissolve at 95 ° C., cool to 60 ° C., add 20.0 g of citric acid, an appropriate amount of linalool, and a red colorant, Adjust to 70% with water and keep this at room temperature.

<Preparation of concentrated shell material>
After stirring and mixing 200.0 g of sugar, 200.0 g of reduced starch syrup and 100.0 g of fructose-glucose liquid sugar, the mixture is heated and concentrated to 110 ° C. A solution in which 80.0 g of gelatin was swollen with 120.0 g of water and dissolved at a temperature of 60 ° C. was mixed with stirring, 10.0 g of citric acid and an appropriate amount of peach flavor were added, and the mixture was stirred and mixed. And adjust with water to 70%, and keep it at 70 ° C.

<Manufacture of gummy candy>
The center material concentrated liquid and the shell material concentrated liquid are filled into the mold at a weight ratio of 20:80 using a concentric nozzle to obtain a center-in-shell structure. Thereafter, drying was performed at 40 ° C. until the gummy water content reached 18%, and after cooling to room temperature, de-powder and oiling were performed to obtain a gummy candy containing a center. The gummy candy thus obtained has a liquid center (viscosity: 10 Pa · s or less), so that the scent of linalool, which is considered to have a relaxation effect, can be sufficiently felt, and the time course when chewing is obtained. The change in texture was also good.

Example 4
<Preparation of center material concentrate A>
After stirring and mixing 200.0 g of reduced starch syrup and 0.5 g of agar, heat and dissolve at 90 ° C., cool to 60 ° C., add 23.0 g of citric acid and adjust with water to a solid content of 70%, This is kept at room temperature.

<Preparation of center material concentrate B>
After stirring and mixing 200.0 g of reduced starch syrup and 3.0 g of carrageenan, the mixture was heated and dissolved at 90 ° C., 0.5 g of citric acid was added, and the mixture was adjusted with water to a solid content of 70%. Keep it.

<Preparation of concentrated shell material>
After stirring and mixing 200.0 g of sugar, 200.0 g of reduced starch syrup, 36.0 g of starch and 3.0 g of pectin, the mixture is heated and concentrated to 110 ° C. A solution prepared by swelling 80.0 g of gelatin with 120.0 g of water and dissolving at 60 ° C. was stirred and mixed. Further, 10.0 g of citric acid and an appropriate amount of grape fragrance were added and stirred and mixed. And adjust with water to 70%, and keep it at 70 ° C.

<Manufacture of gummy candy>
The center material concentrates A and B and the shell material concentrate are filled into the mold at a weight ratio of 10:15:75 so that the center material concentrate A comes to the center using a triple concentric nozzle. Get a center-in-shell structure. Thereafter, it was heated and dried at 60 ° C. for about 72 hours, cooled to room temperature, de-powders, and oiled to obtain a gummy candy having two types of centers. The gummy candy obtained in this way has a good appearance and not only a good change in texture over time, but also two liquefied centers (viscosity: 10 Pa · s or less). In addition, since the degree of liquefaction was different, the biting comfort was more complicated than that of Example 1, and the flavor release was high.

  The centered gummy candy of the present invention provides a variety of textures more than ever, has a high flavor release unique to liquids, and can enjoy an extreme texture difference when chewed. In some cases, a functional substance such as linalool or coenzyme Q10 can be added to the center, so that the versatility as a functional gummy using the center gummy is also high.

Claims (1)

It is composed of a liquid center containing a saccharide, an acid and a gelling agent hydrolyzed by the acid, and a gummy that covers the center, and the ratio of the center is 3 to 60% by weight. A method for producing a centered gummy candy that is carrageenan,
Coating the center containing sugar, acid and gelling agent with gummy at the time of filling to obtain gummy candy, and then heating the obtained gummy candy at 30 to 90 ° C. features and to Rousset centers containing gummy candy manufacturing method further comprising the step of liquefying the center by acid hydrolysis.