JP5614151B2 - Sugarless hard gummy candy - Google Patents

Description

  The present invention relates to a sugarless hard gummy candy.

  Gummy candy is recognized by a wide range of people among confectionery and is popular as a confectionery that enjoys a chewy texture and flavor. In recent years, a hard but elastic texture has been favored. As represented by Gummy Candy (“Happy Cola” (registered trademark) and “Gold Bear” (trade name)) manufactured by HARIBO, hard gummy candy having chewing properties has been popular for many years. The present applicant also specifies the DE value of chickenpox, contains alkali-treated gelatin having a bloom value of 220 or more, and has a moisture value of 13 to 17% (patent document 1), DE value of chickenpox Has been proposed, and a hard gummy candy (Patent Document 2) characterized in that it contains acid-treated gelatin having a Bloom value of 220 or more and has a moisture value of 13 to 17%.

  Gummy candy, on the other hand, has been conventionally produced using chickenpox and sugar as basic raw materials. However, in recent years, consumers have been increasing the tendency toward low caries, sugar separation and low calories. Low sugars and low calories are required. For example, representative examples of gummy candies currently found in the market are: “Puregumi” manufactured by Kanro Co., Ltd., about 340 kcal / 100 g, “Sours” manufactured by Nobel Confectionery Co., Ltd., about 360 kcal / 100 g, Meiji Seika Co., Ltd. Company-produced “fruit juice gummy” has about 330 kcal / 100 g, and “Gum Shigekix” made by Taste Sugar Co., Ltd. has about 330 kcal / 100 g, and general gummy candy has many calories of 300 to 360 kcal / 100 g.

  Under such circumstances, as a proposal for using polydextrose for the purpose of reducing calories, for example, a low-calorie chewing gum composed of polydextrose and a gum base (Patent Document 3), a saccharide selected from sugars and sugar alcohols. And a hard candy characterized by containing reduced polydextrose as a main ingredient (Patent Document 4), a low calorie jelly characterized by containing erythritol and polydextrose in a weight ratio of 20: 1 to 1: 2. (Patent Document 5), a low calorie soft candy (Patent Document 6) and the like that suppresses stickiness and toothing by adding polydextrose and erythritol as main components and adding malic acid and tartaric acid have been proposed. The Applicants have also defined a DE value of Minamata, and in a hard gummy candy with a high chewing property characterized by containing gelatin having a Bloom value of 250 or more, a gummy candy that uses polydextrose to reduce calories. (Patent Document 7). According to Patent Document 7, by using polydextrose, it became possible to realize a gummy candy that can control calories while maintaining a hard and chewable texture. However, the gummy candy described in Patent Document 7 is sugar-based and is not a non-sugar-based gummy candy that is expected to have lower caries.

  In general, sugarless gummy candies based on sugar alcohol or reduced starch syrup are difficult to control the texture, and water is separated over time, causing the surface of the gummy candy to become sticky, stabilizing the quality. Is known to be difficult. For example, Patent Document 8 discloses a conventional gummy candy that contains reduced maltose starch syrup, starch syrup containing sorbitol and branched oligosaccharide alcohol, sugar-free gummy candy, and trehalose, maltose, or lactose. A method for making the same is proposed. Patent Document 9 proposes a method for producing a sugar-free gummy jelly having a good texture using a mint flavor by specifying the type of sugar alcohol, the type of organic acid, and the blending amount thereof. . Here, according to the nutrition labeling standard of the Ministry of Health, Labor and Welfare, the definition of sugarless refers to those containing less than 0.5 g of saccharides including monosaccharides and disaccharides except sugar alcohol. However, those described in Patent Documents 8 and 9 are all related to gummy candy and gummy jelly, in which sugar or chickenpox is partially replaced by sugar alcohol or reduced starch syrup, and as sugarless gummy candy It has not been proposed.

  As described above, sugar-free gummy candies have limited sugars that can be used. Therefore, it is difficult to adjust the quality in terms of texture control and stickiness, and hard gummy candies described in Patent Document 1 It was not known that it has chewing characteristics such as, and has a chewy and elastic texture.

JP 2009-213368 A JP 2010-46025 A Japanese Patent Publication No. 4-20574 Japanese Patent No. 3199531 JP 2007-185187 A JP 2010-75102 A JP 2010-512235 A Japanese Patent No. 3630900 Japanese Patent No. 3127322

  Therefore, the object of the present invention is to suppress stickiness, have chewing properties like conventional gummy candy containing saccharides such as monosaccharides and disaccharides as a main component, and chewy hardness, taste quality It is to provide a sugarless hard gummy candy that is good and low in calories.

That is, the gist of the present invention is as follows.
(1) As solid content, 10 to 20% by weight of erythritol, 30 to 50% by weight of maltitol, 20 to 50% by weight of polydextrose, 0.05 to 0.3% by weight of glucomannan, 250 bloom or more A sugarless hard gummy candy characterized by containing gelatin having a viscosity of 4.0 mPa · s or more, a moisture value of 13 to 17%, and a calorie per 100 g of 120 to 170 kcal,
(2) The sugarless hard gummy candy according to (1), containing 7 to 14% by weight of the gelatin as a solid content,
About.

  According to the present invention, it is possible to provide a sugarless hard gummy candy that is less sticky, has a high chewing property, has a chewy hardness, good taste, and reduced calories.

Hereinafter, the present invention will be described in more detail.
The sugarless hard gummy candy according to the present invention has a solid content of 10 to 20% by weight of erythritol, 30 to 50% by weight of maltitol, 20 to 50% by weight of polydextrose, and 0.05 to 0.3% by weight of glucomannan. %, Containing 250 gelatin or more of gelatin having a viscosity of 4.0 mPa · s or more, a moisture value of 13 to 17% by weight, and a calorie per 100 g of 120 to 170 kcal.

  In the present invention, the content of the solid content means the content of each component in the total amount of the solid content excluding moisture from the sugarless hard gummy candy.

  The erythritol is a kind of sugar alcohol and is obtained by fermentation with yeast using glucose as a raw material. The amount of heat is 0 kcal / g, and in recent years it has come to be widely used in foods such as beverages and confectionery for the purpose of reducing calories in response to consumers' tendency toward low calories and low caries. . The sweetness is about 70-80% of sugar, and it has a good sweetness and a sweetness close to that of clean sugar. However, depending on the amount, the sweetness with an aftertaste remains. Sometimes. Moreover, since it is excellent in crystallinity also among saccharides, crystallinity control etc. become a subject in an amorphous gummy candy. Erythritol is a desirable carbohydrate in terms of adjusting the taste and calories of sugarless hard gummy candy. In addition, erythritol has a relatively low viscosity when dissolved, among sugar alcohols. In general, the lower the viscosity of the sugars to be added, the softer the texture of sugarless hard gummy candy tends to increase.

  The content of erythritol in the sugarless hard gummy candy is 5 to 20% by weight, and preferably 12 to 16% by weight. When the content of erythritol is less than 5% by weight, sweetness is suppressed, and the desired taste quality cannot be expected. In addition, in order to bring the calorie per 100 g of sugarless hard gummy candy in the range of 120 to 170 kcal, it is necessary to increase other sugars. In that case, the calorie per 100 g is in the range of 120 to 170 kcal. It becomes difficult to put in. On the other hand, if the content of erythritol exceeds 20% by weight, the sweetness peculiar to erythritol tends to remain later, and the taste is impaired. In addition, erythritol crystallizes in a sugarless hard gummy candy and the texture becomes crunchy, and the desired chewing property and chewy texture cannot be obtained.

  The maltitol is obtained by reducing maltose obtained by enzymatic decomposition of starch as a raw material. The amount of heat is 2 kcal / g, and the sweetness is about 80% of sugar and sugar alcohol, which is relatively high in sugar alcohol and has a taste similar to that of sugar. There is no. In addition, maltitol has a relatively high viscosity when dissolved, among sugar alcohols, and shows a viscosity substantially equal to that of sugar, maltose, lactose and the like. In general, the higher the viscosity of the sugar to be added, the higher the texture of the sugarless hard gummy candy. Maltitol is a desirable carbohydrate in terms of adjusting the taste and hardness of sugarless hard gummy candy. Maltitol may be in the form of powder or syrup.

  The content of maltitol in the sugarless hard gummy candy is 30 to 50% by weight, preferably 35 to 45% by weight. When the content of maltitol is less than 30% by weight, the texture of the sugarless hard gummy candy becomes soft and a sufficient chewing response cannot be obtained, and since the sweetness is suppressed, the taste of the sugarless hard gummy candy is reduced. To do. On the other hand, if the content of maltitol exceeds 50% by weight, the sugarless hard gummy candy becomes too hard to have a pleasant texture, and the calorie per 100 g of sugarless hard gummy candy falls within the range of 120 to 170 kcal. It becomes difficult.

  The polydextrose is water-soluble dietary fiber made from corn, which is produced by polymerizing glucose, sorbitol, and citric acid under reduced pressure. The calorific value is 1 kcal / g, and it is one of the materials that are often blended in non-sugar, low calorie and low sugar candy. In the present invention, polydextrose is used as a candy base material together with the erythritol and maltitol. To do.

  The content of polydextrose in the sugarless hard gummy candy of the present invention is 20 to 50% by weight, preferably 25 to 40% by weight. When the content of polydextrose is less than 20% by weight, the elasticity of the sugarless hard gummy candy is lost, resulting in a crumpled texture. Moreover, it becomes difficult to suppress the calorie per 100 g of the intended sugarless hard gummy candy to 120 to 170 kcal. When the content of polydextrose exceeds 50% by weight, the tackiness is increased and the sugarless hard gummy candy is toothed.

  The glucomannan is a water-soluble neutral polysaccharide that is abundantly contained in the cell walls and cocoons of conifers, and is formed by β-6,4-linkage of hexose sugar glucose and mannose at a ratio of about 2: 3. In the present invention, glucomannan is mainly used for the purpose of preventing stickiness. The content of glucomannan in the sugarless hard gummy candy of the present invention is 0.05 to 0.3% by weight, preferably 0.1 to 0.2% by weight. When the content of glucomannan is less than 0.05% by weight, the water retention of the sugarless hard gummy candy is reduced, water separation occurs over time, and the surface becomes sticky. If the content of glucomannan exceeds 0.3% by weight, the water retention of the sugarless hard gummy candy is improved, but the texture becomes too hard and does not provide a pleasant texture.

  The gelatin is used mainly for adjusting the hardness and suppressing stickiness in sugarless hard gummy candy.

The bloom value of gelatin is 250 (also referred to as 250 bloom) or more, and is preferably 270 or more in order to adjust the hardness in consideration of the texture of the sugarless hard gummy candy. Moreover, although there is no limitation in the upper limit of the said Bloom value, if it is a commercial item which has about 350 Bloom, all can be used conveniently.
The Bloom value indicates the jelly strength. A 6.67% by weight aqueous solution of gelatin is placed in a specified cup and cooled to jelly in a 10 ± 0.1 degree constant temperature bath for 16 to 18 hours to form a Bloom type. The weight (g) of the shot required to push the plunger (12.7 mm in diameter) of the jelly strength meter into the jelly by 4 mm is measured, and this weight is expressed as a Bloom value.

  The gelatin has a viscosity of 4.0 mPa · s or more. When the viscosity is less than 4.0 mPa · s, the sugarless hard gummy candy has a crunchy texture and it is difficult to obtain chewing properties.

  The viscosity of the gelatin is calculated by putting the 6.67% by weight aqueous solution of gelatin into a pipette type viscometer, measuring the time it takes to drop from the upper benchmark to the lower benchmark at 60 ± 0.1 ° C., and calculating the absolute viscosity. This is expressed as a viscosity value.

  The gelatin content in the sugarless hard gummy candy of the present invention is preferably 7 to 14% by weight, more preferably 8 to 10% by weight, as a solid content. When the gelatin content is less than 7% by weight, the sugarless hard gummy candy is toothed, and water separation occurs over time, resulting in a sticky surface. When the gelatin content exceeds 14% by weight, the water retention of sugarless hard gummy candy is improved and stickiness is suppressed, but the smell of gelatin is emphasized and the influence on taste quality is great, resulting in a more crisp and hard texture Does not feel comfortable to bite.

  Further, the moisture value of the sugarless hard gummy candy of the present invention is closely related to the texture, and in the present invention, it is adjusted to be 13 to 17% by weight, and more preferably 14 to 16% by weight. It becomes a texture. The moisture value can be measured by a vacuum drying method.

  In addition, in sugarless hard gummy candy, in order to adjust hardness and chewing property, you may add food texture improving agents, such as a gelling agent and starch. Examples of the gelling agent include carrageenan, agar, pectin, gellan gum, sodium alginate, xanthan gum, tragacanth gum, guar gum, karaya gum, tamarind seed gum and the like. In addition, xylitol, sorbitol, reduced palatinose, and other sugar alcohols other than erythritol and maltitol and reduced starch syrup are added as long as the content of erythritol and maltitol is within the specified range and the hardness and chewing property are not impaired. be able to.

  In addition, the sugarless hard gummy candy of the present invention is optionally sour, fruit juice, fragrance, coloring, dietary fiber, vitamins, minerals, amino acids, oils and fats, emulsifiers, dairy products, high sweetness sweeteners (aspartame, Glycyrrhizin, saccharin, stevia, dulcin, alitame, trichlorosucrose, thaumatin, acesulfame potassium, sucralose, etc.).

  In addition, the sugarless hard gummy candy of this invention has less than 0.5g of monosaccharides or disaccharide sugars in 100g, and these sugars are not included substantially.

  The sugarless hard gummy candy of this invention can be made with a general manufacturing method. For example, gelatin is swollen in water and kept at 60 ° C. Separately, erythritol, maltitol, polydextrose, and glucomannan are mixed and dissolved to prepare a sugar solution, and stirred and mixed with the gelatin solution that has been kept warm to prepare a gummy candy solution. In this mixing, it is common to add fragrances, pigments, acidulants and the like. The pH of the gummy candy solution is preferably adjusted to 3.0 to 3.4. Next, the gummy candy solution is filled in the mold and dried until the moisture value becomes 13 to 17% by weight. A known means and apparatus may be used as the drying means and the moisture value measuring means. After drying, a sugarless hard gummy candy can be obtained by taking it out of the mold. The obtained sugarless hard gummy candy may be subjected to post-treatments such as oiling and sugar coating treatment.

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

(Example)
As examples 1-7, erythritol, crystalline maltitol (maltitol content 99%), polydextrose, glucomannan were mixed in the composition shown in Table 1 and dissolved by heating to boil to 30% moisture. Then, the swollen gelatin was mixed with the obtained sugar solution, and citric acid, a coloring agent, a sweetener, and a grape flavor were added and mixed. The obtained gummy candy solution (pH 3.2) was filled in a starch mold so as to have a single weight of 4.5 g, and dried to a moisture of 15% to obtain a gummy candy. As the gelatin, acid-treated gelatin (viscosity: 4.5 mPa · s) derived from pig skin of 280 bloom was used.
In addition, the composition in a table | surface was weight% in a finished product. The amount of gelatin indicates the solid content. Table 1 shows the calorie value of each composition.

(Comparative Examples 1-6 and Reference Example)
In the same manner as in the example, hard gummy candy was prepared so as to have the composition shown in Table 2 in Comparative Examples 1 to 6 and Reference Example. Comparative Examples 1 to 4 use gelatin of 280 bloom at a viscosity of 4.5 mPa · s, Comparative Example 5 is gelatin of 220 bloom at a viscosity of 4.0 mPa · s, and Comparative Example 6 has a viscosity of 3.5 mPa · s. s 250 bloom gelatin was used. Table 2 shows the calorie value of each composition.

Moreover, about the food texture of the sugarless hard gummy candy obtained in Examples 1-7, Comparative Examples 1-6, and a reference example, the sensory test by 15 panelists was done about hardness, chewing property, and taste. The test was judged according to the following evaluation criteria, and the test with the highest evaluation was adopted. The results are shown in Tables 3 and 4, respectively.

<Sensory evaluation of texture>
[Evaluation for hardness of gummy candy]
A: Too hard B: Comfortable hardness not too hard C: Not too hard and not too soft D: Slightly soft E: Too soft

[Evaluation of chewing properties (stickiness) of gummy candy]
A: Viscosity is too high and sticks to teeth B: Does not stick to teeth, comfortable viscosity C: Viscosity is neither too high nor too low D: Viscosity is slightly low E: Viscosity is too low F: Surface Is crystallized and crunchy

[Evaluation for taste of gummy candy]
A: The sweetness is too strong, the taste is strong, and the taste is felt B: The sweetness is sufficiently strong and the darkness is felt C: The sweetness is felt moderately D: The sweetness is slightly weak E: The sweetness is weak The taste is light.

In addition, the thing whose food texture, chewing property, and evaluation of taste are all B or C was set as the acceptable product.

Moreover, in order to confirm the quality of the sugarless hard gummy candy obtained in Examples 1 to 7, Comparative Examples 1 to 6 and Reference Example, the sugarless hard gummy candy was packaged in a pillow and left at 37 ° C. and 85% humidity for 2 weeks. And the stickiness of the gummy candy surface was observed. In the test, the same panelists as in the sensory evaluation described above were judged according to the following evaluation criteria, and the test with the highest evaluation was adopted. The results are shown in Tables 3 and 4, respectively.

<Evaluation of stickiness>
◎: Does not stick even when touched by a finger, does not stick at all ○: Does not stick even when touched by a finger, but is slightly moist △: When touched by a finger, it sticks to the finger and is sticky ×: Gummy candy Is flowing and deforming

From the results of Tables 1 to 4, the sugarless hard gummy candies obtained in Examples 1 to 7 are both harder and chewing than the ones obtained in Comparative Examples 1 to 6, and the taste is also sweet. It can be seen that the four evaluations are all good because the thickness is appropriate and there is no stickiness.
The sugarless hard gummy candy obtained in Examples 1 to 7 had a caloric value per 100 g of 129 to 162 kcal.
In addition, the sugarless hard gummy candy obtained in Examples 1 to 7 is the implementation of Sample A (“Happy Cola”) and Sample B (Japanese Patent Laid-Open No. 2009-213368) which are gummy candy containing sugars. It can be seen that it has comparable hardness and chewing properties compared to the gummy candy described in Example 1.
In addition, since the sugarless hard gummy candy of the reference example does not contain erythritol, the sweetness is weak and the taste is felt thin, and in terms of taste quality, the sugarless hard candy and the sugarless hard candy obtained in Examples 1 to 7 It was different.

  In addition, in order to investigate the physical properties of the sugarless hard gummy candy, a texture analyzer ("Texture Analyzer TA.XT.plus", manufactured by Stable Micro Systems) was used, the penetration distance was 200%, the measurement speed was 1 mm / sec, Measurement was performed using a cylindrical probe having a diameter of 2 mm at a measurement temperature of 20 ° C. An index of gummy hardness can be clarified by “gel strength” obtained as a measurement value, and an index of chewing property can be indicated by “stickiness” obtained as a measurement value. The specific measurement was in accordance with the manual attached to the measuring device. Table 5 shows the measurement results.

From the sensory evaluation in Tables 3 and 4 and the results in Table 5, the gummy candy having both chewy hardness and comfortable chewing property has a gel strength of 28 × 10 ^{6 to} 33 × 10 ⁶ kg / m ² · sec. In addition, it was confirmed that the adhesiveness was 11 × 10 ⁶ to 15 × 10 ⁶ kg / m ² · sec. Regarding the chewing property, it is recognized in the sensory evaluation when the tackiness is 8 kg / m ² · sec or more.
However, in Comparative Example 1 and Comparative Example 5, the gel strength is lower than that of Sample B and the viscosity is too high in the sensory evaluation to stick to teeth while having the same adhesiveness as Sample B evaluated for chewing properties. Has been evaluated. From this, it is presumed that the chewing property increases with an increase in adhesiveness, but a comfortable chewing property that does not stick to the teeth can be imparted due to the balance with hardness.

Claims (2)

  As solids, erythritol is 5 to 20% by weight, maltitol is 30 to 50% by weight, polydextrose is 20 to 50% by weight, glucomannan is 0.05 to 0.3% by weight, and viscosity is 4 at 250 bloom or more. Sugarless hard gummy candy characterized by containing gelatin of 0.0 mPa · s or more, a moisture value of 13 to 17% by weight, and a calorie per 100 g of 120 to 170 kcal.   The sugarless hard gummy candy according to claim 1, containing 7 to 14% by weight of the gelatin as a solid content.