JP5407488B2 - Soft candy - Google Patents

Description

  The present invention relates to a soft candy including gummy candy.

  Conventionally, as for soft candy, as the user spreads, those having various textures have been studied.

  For example, soft candy having excellent elasticity, focusing on the chewy texture unique to soft candy, has been developed. Patent Document 1 describes that an edible chewing candy having extremely elasticity can be obtained by using pullulan and gelatin in combination. Patent Document 2 proposes a method of using water-soluble hemicellulose in order to improve physical properties and structure of candy and improve elasticity. However, these methods improve the elasticity to some extent, but are not sufficient, but rather have a hard texture like rubber and increase the adhesion to teeth.

  Therefore, soft candy that has a chewy and soft texture and is premised on being prevented from adhering to teeth has been attracting attention.

  The present applicant also has a soft candy having such excellent characteristics as described above, in which the gummy candy is dispersed in the soft candy, a linear gummy candy is inserted, a tablet is placed in the center, and the gummy candy is placed outside. Have been proposed (see Patent Documents 3, 4, 5, and 6). All these soft candy has become a hit product widely accepted by consumers.

  In recent years, a method for further enhancing the texture of soft candy by further enhancing the chewy texture has been proposed. Patent Document 7 proposes a method for producing a chewing candy having a chewing property rich in elasticity and excellent in its sustainability by adding water-insoluble dietary fiber derived from a specific food.

  However, these methods have room for further improvement in terms of achieving both the elasticity of the candy and preventing toothing. Furthermore, when the amount of additives such as the water-insoluble dietary fiber is increased, there is a problem that the taste of soft candy itself is inhibited.

JP-A-55-29983 Japanese Patent No. 2959387 Japanese Patent No. 3405323 Japanese Patent No. 3794416, JP 2006-158386 A Japanese Patent No. 3555597 Japanese Patent No. 3080825

  Therefore, the present invention has been made in view of such circumstances, and the object of the present invention is to maintain a resilient texture for a long time without toothing and without making the chewing feel hard. An object of the present invention is to provide a soft candy and a manufacturing method thereof.

  In order to achieve the above-mentioned object, the present inventors have conducted intensive research. As a result, 5-30% by weight of gummy candy containing a saccharide of 5 or more saccharides and a monosaccharide in a certain ratio in soft candy. It has been found that the texture can be sustained for a long time by preventing the toothing and hardening the soft candy dough itself.

That is, the present invention
(1) A gummy candy having a solid content of gelatin and saccharides, a size of 20 to 80% of the height of the soft candy, and a water content of 10 to 20% by weight.
Among the saccharides, 8 to 20% by weight of saccharides of at least 5 saccharides or more and 5 to 30% by weight of gummy candy containing 20 to 25% by weight of glucose are dispersed,
Soft candy characterized by containing sugar, starch syrup, liquid dextrin and glucose as the saccharides,
(2) The varicella is a varicella containing 36% glucose and 17% saccharides of 5 sugars or more as a solid content of Brix75, the liquid dextrin is Brix75, 4% of glucose as a solid content, saccharides of 5 saccharides or more It is related with the soft candy of the said (1) description which is liquid dextrin which contains 57%.

  According to the present invention, a specific gummy candy is dispersed in the soft candy, so that it does not become toothed and does not stiffen the bite, and without sacrificing the deliciousness of the soft candy itself. Can last for a long time.

Hereinafter, the soft candy of the present invention will be described in more detail.
The soft candy of the present invention is a gummy candy having a solid content of gelatin and saccharides, a size of 20 to 80% of the height of the soft candy, and a water content of 10 to 20% by weight. Among the saccharides, 5 to 30% by weight of gummy candy containing 8 to 20% by weight of saccharides of at least 5 saccharides and 15 to 25% by weight of monosaccharides is dispersed.

  By having such characteristics, it is possible to maintain a texture that is rich in elasticity for a long time without being toothed, without making the chewing feeling hard, and without detracting from the deliciousness of the soft candy itself.

  As described above, the soft candy of the present invention has a structure in which gummy candy is dispersed in the soft candy dough.

  The gummy candy in the present invention has a solid content of gelatin and saccharide.

  As the gelatin, pig skin gelatin, pork bone gelatin, cow bone gelatin, fish gelatin and 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.

  As the saccharide, saccharides such as saccharides of 5 or more saccharides and monosaccharides are used.

The saccharide of 5 or more saccharides refers to a saccharide composed of 5 or more monosaccharides, and examples of the saccharide include glucose, fructose and galactose.
In addition, as the saccharides and monosaccharides having 5 or more saccharides, individual purified products may be used, but commercially available syrups, liquid dextrins and the like containing these may be used. The content of saccharides and monosaccharides of five or more saccharides may be converted from the raw material, or can be measured by HPLC analysis (high-speed chromatography analysis).

  Moreover, in this invention, content of the carbohydrate more than pentasaccharide of the gummy candy disperse | distributed in soft candy dough is 8-20 weight%, More preferably, it is 10-16 weight%. If the content of saccharides of 5 or more saccharides is less than 8% by weight, the gummy candy will not have a sufficiently chewy texture, and the soft candy of the present invention cannot be given elasticity. On the other hand, if it exceeds 20% by weight, the texture becomes extremely difficult to chew, and although soft candy is given elasticity, it becomes too hard and has a texture with teeth.

  Moreover, in this invention, content of the monosaccharide of the gummy candy disperse | distributed in soft candy dough is 15-25 weight% in a gummy candy, More preferably, it is 18-22 weight%. If the monosaccharide is less than 15% by weight, the softness of the soft candy cannot be given to the gummy candy, and the bite of the soft candy becomes stiff. If the monosaccharide exceeds 25% by weight, the gummy candy is easy to chew. It has a crunchy texture and cannot give elasticity to the soft candy.

  Moreover, as said saccharide | sugar, the 1 or more types of saccharide selected from sugar, lactose, sugar alcohol, and a powdered meal other than the said essential component can be used.

  The water content of gummy candy is 10 to 20% by weight, more preferably 12 to 16% by weight. If the water content of the gummy candy is less than 10%, the gummy candy is too hard and has a very elastic texture like a hard rubber and toothed. On the other hand, if the water content of the gummy candy exceeds 20% by weight, the moisture is so high that the mouth feels good and the texture is too soft, and the elasticity of the soft candy cannot be maintained. The water content can be measured by a vacuum drying method.

  The soft candy as used in the present invention is defined by the Japanese Agricultural Standard. That is, among candy, the candy dough boiled 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, while when it exceeds 20% by weight, the combination of the soft candy dough and the gummy candy does not work. A more preferable range of water content of the soft candy dough used in the present invention is 6 to 15% by weight.

  Moreover, the soft candy dough in the soft candy of the present invention contains gelatin and one or more kinds of saccharides as a solid content.

  As the gelatin used for the soft candy dough, pork skin gelatin, beef bone gelatin, fish gelatin and 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.

  Sugars used in the soft candy dough include 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 rice cake. One or more saccharides selected from among them can be used. The sugar content in the soft candy dough is preferably in the range of 70 to 90% by weight.

  Furthermore, in the soft candy dough, in addition to the above components, raw oils and fats that are usually used for soft candy can be used. As fats and oils, vegetable oils and animal fats, fondants generally used for preventing toothing, other sweeteners, fragrances, pigments, acidity components, carboxylates for pH adjustment, and starch-derived chain compounds, preservation An additive, an antioxidant, vitamins, minerals, spices, animal and plant extracts and processed products thereof can be added.

  In addition, gummy candy dispersed in soft candy dough also includes fragrances, pigments, fruit juices, sour ingredients, carboxylates for pH adjustment, chain compounds derived from starch, preservatives, antioxidants, vitamins Minerals, spices, animal and plant extracts and processed products thereof can be added.

  Examples of the carboxylate include sodium lactate, calcium lactate, sodium citrate, calcium hydrogen tartrate, and starch-derived chain compounds include pregelatinized starch, indigestible dextrin, polydextrose, Herbal extracts, polyphenols, collagen, gums, fruit juice concentrates and the like can be used as the processed products.

  The amount of the gummy candy dispersed in the soft candy dough is 5 to 30% by weight, more preferably 10 to 20% by weight in the total amount of the soft candy of the present invention. At this time, if the content of the gummy candy is less than 5% by weight, the texture of the soft candy itself is almost obtained, and the effect of maintaining the elasticity, which is the object of the present invention, cannot be obtained. Moreover, when the content of gummy candy exceeds 30% by weight, the texture of soft candy is hardly felt.

The dispersed gummy candy should just be granular. The size (maximum diameter) of one gummy candy may be 20 to 80% of the height of the soft candy. It can be measured directly with calipers before combination with soft candy dough. The height of the soft candy refers to the maximum value among various positions measured for the diameter of one soft candy, and can be measured with a caliper or the like as with gummy candy.
In addition, in the soft candy of this invention, the content and magnitude | size of a granular gummy candy should just be adjusted to the said range, and there is no limitation in particular as a dispersion state of the gummy candy in soft candy dough.

The soft candy of this invention which has the above structures can be manufactured by combining pre-manufactured gummy candy and soft candy dough.
For example, gummy candy dissolves, mixes sugar, starch syrup, dextrin and glucose, mixes gelatin solution with sugar solution obtained by boiling, mixes fruit juice, flavor, coloring agent, etc., and mixes the resulting gummy candy solution. It is obtained by filling a starch mold having a desired mold and drying.
Soft candy dough is prepared by dissolving and mixing sugar, starch syrup, and if necessary oils and fats, emulsifiers, etc., and adding the gelatin solution and, if necessary, fondant to the sugar solution obtained by simmering. Aged and used.
Next, the soft candy can be produced by kneading and dispersing gummy candy in the obtained soft candy dough, and adjusting the water content of the entire candy as required. The water content can be measured by a vacuum drying method.

  EXAMPLES Next, although an Example is given and this invention is demonstrated concretely, this invention is not restrict | limited at all by these Examples. In the description of the following examples, “part” represents part by weight, and “%” other than the size of granular gummy candy (also referred to as granular gummy) represents weight%.

Example 1
Soft candy dough was produced as follows. 407 parts of sugar, 566 parts of starch syrup, 67 parts of fats and oils and 4.2 parts of emulsifier were dissolved, mixed, and boiled to 4% moisture. To the sugar solution, 55.8 parts of gelatin solution swollen 1.4 times and 14 parts of fondant were added, mixed with a kneader, and aged overnight.
Next, a grain gummy was produced as follows. 90 parts sugar, 110 parts syrup (Brix75, 36% glucose as solids, 17% sugars containing 5 sugars or more), liquid dextrin (Brix75, 4% glucose as solids, sugars containing 5 sugars or more) 57 parts (including 57%) and 33 parts of glucose were dissolved, mixed, and boiled to 30% moisture. 74 parts of a gelatin solution swollen 1.4 times in the sugar solution was mixed, and 8 parts of grape juice, 8 parts of citric acid, 1.6 parts of grape flavor, and 0.5 parts of colorant were added and mixed. This gummy solution was filled into a granular starch mold so that the unit weight was 0.3 g, and dried to a moisture content of 15%.
When 100 parts of the grain gummi thus prepared was kneaded and dispersed in 900 parts of the soft candy dough, the size of the grain gummi was 70% of the height of the soft candy. Yes, without teething, good chewing comfort, and a rich texture that lasted for a long time.

(Example 2)
Grain gummy was prepared as follows. 90 parts of sugar, 85 parts of starch syrup (Brix75, containing 36% glucose as a solid content, 17% sugars containing 5 saccharides or more), liquid dextrin (Brix75, 4% glucose as solids containing 5% saccharides or more sugars) 57 parts) (including 57%) and 33 parts of glucose were dissolved, mixed, and boiled to 30% moisture. 74 parts of a gelatin solution swollen 1.4 times in this sugar solution was mixed, and 8 parts of grape juice, 8 parts of citric acid, 1.6 parts of grape flavor, and 0.5 parts of colorant were added and mixed. This gummy solution was filled into a granular starch mold so that the unit weight was 0.2 g, and dried to a moisture content of 15%.
When 200 parts of the gummy gummi thus prepared was kneaded and dispersed in 800 parts of the soft candy dough described in Example 1, it was not toothed and the chewing comfort was good, as in Example 1. There is a firmness, and the texture that is rich in elasticity lasted for a long time.
In addition, the size of the grain gummi was 40 to 50% of the height of the soft candy.

(Example 3)
Grain gummy was prepared as follows. 90 parts of sugar, 9 kg of starch syrup (Brix75, containing 36% glucose and 17% sugars more than 5 sugars), liquid dextrin (Brix75, 4% glucose and 5% sugars more than 5 sugars as solids) 50 parts) and 46.4 parts of glucose were dissolved and mixed and boiled to 30% moisture. 74 parts of a gelatin solution swollen 1.4 times in this sugar solution was mixed, and 8 parts of grape juice, 8 parts of citric acid, 1.6 parts of grape flavor, and 0.5 parts of colorant were added and mixed. This gummy liquid was filled into a granular starch mold so that the unit weight was 0.15 g, and dried to a moisture content of 15%.
When 300 parts of the gummy gummi thus prepared was dispersed in 700 parts of the soft candy dough described in Example 1, it was not toothed, the chewing comfort was good, and the chewing mouth was the same as in Example 1. Soft and elastic texture lasted for a long time.
In addition, the size of the grain gummi was 20 to 30% of the height of the soft candy.

(Comparative Example 1)
Grain gummy was produced as follows. 90 parts of sugar, 160 parts of starch syrup (Brix75, containing 36% glucose as a solid content, 17% containing 5% or more sugars) and 33 parts of glucose were dissolved, mixed, and boiled to 30% moisture. 74 parts of a gelatin solution swollen 1.4 times in this sugar solution was mixed, and 8 parts of grape juice, 8 parts of citric acid, 1.6 parts of grape flavor, and 0.5 parts of colorant were added and mixed. This gummy solution was filled into a granular starch mold so that the unit weight was 0.3 g, and dried to a moisture content of 15%.
Dispersing 200 parts of the thus-prepared gummy gum in 800 parts of the soft candy dough of Example 1, it did not have teeth, but the elasticity of the soft candy did not last long and was an unreliable texture. .
In addition, the size of the grain gummi was 70 to 80% of the height of the soft candy.

(Comparative Example 2)
Grain gummy was produced as follows. 90 parts of sugar, 150 parts of starch syrup (Brix75, containing 36% glucose as a solid content and 17% sugars containing 5 sugars or more), liquid dextrin (Brix75, 4% glucose as solids containing 5% sugars or more sugars) 57 parts) was dissolved and mixed, and boiled to 30% moisture. 74 parts of a gelatin solution swollen 1.4 times in this sugar solution was mixed, and 8 parts of grape juice, 8 parts of citric acid, 1.6 parts of grape flavor, and 0.5 parts of colorant were added and mixed. This gummy solution was filled into a granular starch mold so that the unit weight was 0.3 g, and dried to a moisture content of 15%.
When 200 parts of the gummy gum thus prepared was dispersed in 800 parts of the soft candy dough of Example 1, it was chewy but was too elastic and hard and had a rubbery texture. .
In addition, the size of the grain gummi was 70 to 80% of the height of the soft candy.

(Comparative Example 3)
Grain gummy was produced as follows. 90 parts of sugar, 6% of starch syrup (Brix75, 36% glucose as a solid content, 17% sugars including 5 sugars or more), liquid dextrin (Brix75, 4% glucose as solids, sugars including 5 sugars or more) 93.8 parts (including 57% quality) and 33 parts of glucose were dissolved, mixed, and boiled to 30% moisture. 74 parts of a gelatin solution swollen 1.4 times in this sugar solution was mixed, and 8 parts of grape juice, 8 parts of citric acid, 1.6 parts of grape flavor, and 0.5 parts of colorant were added and mixed. The gummy liquid was filled into a granular starch mold so that the unit weight was 0.15 g, and dried to a moisture content of 15%.
When 100 parts of the thus-prepared gummy gum were dispersed in 900 parts of the soft candy dough of Example 1, there was a bite response, but the elasticity was too high and the texture was hard.
In addition, the size of the grain gummi was 20 to 30% of the height of the soft candy.

(Comparative Example 4)
Grain gummy was produced as follows. 90 parts of sugar, 75 parts of starch syrup (Brix75, containing 36% glucose as a solid content and 17% sugars containing 5 sugars or more), liquid dextrin (Brix75, 4% glucose as solids containing 5% sugars or more sugars) 57 parts) and 62 parts of glucose were dissolved, mixed, and boiled to 30% moisture. 74 parts of a gelatin solution swollen 1.4 times in this sugar solution was mixed, and 8 parts of grape juice, 8 parts of citric acid, 1.6 parts of grape flavor, and 0.5 parts of colorant were added and mixed. The gummy liquid was filled into a granular starch mold so that the unit weight was 0.15 g, and dried to a moisture content of 15%.
When 100 parts of the gummy gum thus prepared was dispersed in 900 parts of the soft candy dough of Example 1, the toothed mouth was soft and the mouth was soft and the texture at the beginning of chewing was good, but the elasticity was It was an unreliable texture.
In addition, the size of the grain gummi was 20 to 30% of the height of the soft candy.

Claims (2)

A gummy candy having a solid content of gelatin and saccharides, a size of 20 to 80% of the height of the soft candy, and a water content of 10 to 20% by weight.
Among the saccharides, 8 to 20% by weight of saccharides of at least 5 saccharides or more and 5 to 30% by weight of gummy candy containing 20 to 25% by weight of glucose are dispersed,
A soft candy comprising sugar, starch syrup, liquid dextrin and glucose as the saccharide.
The chickenpox is a chickenpox containing 36% glucose and 17% saccharides of 5 sugars or more as a solid content of Brix75, the liquid dextrin is Brix75, 4% of glucose as a solids and 57% of sugars of 5 saccharides or more The soft candy according to claim 1, which is a liquid dextrin.