JP5724319B2 - Gummy candy - Google Patents

Description

  The present invention relates to a gummy candy, and more particularly to a gummy candy containing a sugar alcohol.

  Gummy candy has elasticity characteristic of gelatin and is a confectionery that enjoys a texture when chewed for a relatively long time. Gummy candy is a high-calorie confectionery that generally has a sugar concentration of about 80%, and has a problem that it tends to cause tooth decay while being chewed in the oral cavity for a long time.

  Therefore, due to the recent health boom, as a substitute for sugar, a method for producing gummy candy by blending sugar alcohols such as maltitol, lactitol, erythritol and the like has been performed (see Patent Document 1). However, depending on the type of sugar alcohol, there are those that are easily crystallized by themselves, and when blended as a raw material for gummy candy, it is vigorously crystallized in gummy candy, and a favorable elastic texture as gummy candy cannot be obtained. There was a problem.

JP-A-6-70704

  An object of the present invention is to provide a gummy candy having a preferable texture by minimizing the crystallization of the sugar alcohol while blending the sugar alcohol.

  As a result of intensive studies by the present inventors, by adding sucrose fatty acid ester to gummy candy using sugar alcohol instead of sugar, crystallization of sugar alcohol is suppressed, which is equivalent to the case where sugar is used. As a result, it was found that a favorable texture with elasticity was obtained, and the present invention was achieved.

That is, the present invention is a gummy candy containing erythritol, a sucrose fatty acid ester and a gelling agent, wherein the gelling agent is gelatin, the gelling agent is contained in an amount of 5% by weight to 10% by weight , The gummy candy is characterized in that the fatty acid ester has an HLB of 5 to 9 and contains 1.0 to 5.0% by weight of a sucrose fatty acid ester with respect to erythritol.

  ADVANTAGE OF THE INVENTION According to this invention, in the gummy candy containing sugar alcohol, crystallization of sugar alcohol can be suppressed to the minimum, it has elasticity, and a food texture preferable as a gummy candy can be obtained.

  DESCRIPTION OF EMBODIMENTS Embodiments of the present invention will be described in detail below. However, the description of constituent elements described below is an example (representative example) of an embodiment of the present invention, and the present invention is specified by these contents. It is not a thing.

  The gummy candy of the present invention refers to an elastic jelly-like candy having a solid content concentration after boiling of approximately 75% by weight to 90% by weight. Gummy candy usually contains, in addition to sugars, for example, emulsifiers, gelling agents, fats and oils, flavor materials, fragrances, coloring agents, water and the like.

  Gummy candy is manufactured using the material contained in these gummy candy as a raw material.

The gummy candy of the present invention is characterized by containing a sugar alcohol as a saccharide.
Specific examples of the sugar alcohol include sugar alcohols such as erythritol, maltitol, lactitol, sorbitol, mannitol, xylitol, reduced starch hydrolyzate, reduced xylooligosaccharide, palatinit, and reduced branched oligosaccharide.
Among them, it is preferable to use erythritol as a sugar alcohol in the gummy candy of the present invention because it has a unique refreshing feeling, zero calories, and is non-cariogenic.

  Only one sugar alcohol may be used, or two or more sugar alcohols may be mixed and used. Moreover, you may mix and use 1 type, or 2 or more types of sugar alcohol, and other saccharides, such as sugar and a starch syrup.

  The content of the sugar alcohol is usually 10% by weight or more, preferably 20% by weight or more, more preferably 30% by weight or more, and usually 50% by weight or less in the gummy candy.

  As described above, the gummy candy of the present invention may contain other sugars such as sugar and syrup, in addition to sugar alcohol, and in this case, as sugars including sugar alcohol, It is contained in an amount of 50% by weight or more, preferably 60% by weight or more, and usually 90% by weight or less.

  If the content of sugar alcohol and other sugars in the gummy candy is above the above lower limit, the sweetness will be good and the flavor will be good, and if it is below the above upper limit, the content of other ingredients will be ensured and the texture will be excellent Gummy candy.

  The gummy candy of the present invention is characterized by containing a sucrose fatty acid ester together with the sugar alcohol. By containing the sucrose fatty acid ester, crystallization of the sugar alcohol is suppressed, and even the gummy candy containing the sugar alcohol is elastic, and a favorable texture can be obtained as a gummy candy.

  It does not specifically limit as carbon number of the fatty acid which comprises sucrose fatty acid ester, Usually, 10 or more, Preferably it is 12 or more, Usually, 22 or less, Preferably it is 18 or less. The HLB of the sucrose fatty acid ester is preferably 3 or more, more preferably 5 or more, and preferably 9 or less from the viewpoints of dispersibility in raw materials and the effect of inhibiting crystallization of sugar alcohol.

  Specific examples of the sucrose fatty acid ester include “Ryoto sugar ester S-1670”, “Ryoto sugar ester S-1570”, “Ryoto sugar ester S-1170”, “Ryoto sugar ester P-1670”, “Ryoto Sugar Ester P-1570”, “Ryoto Sugar Ester M-1695”, “Ryoto Sugar Ester O-1570”, “Ryoto Sugar Ester L-1695”, “Ryoto Sugar Ester LWA-1570”, “Ryoto Sugar Esters S-970”, “Ryoto Sugar Esters S-770”, “Ryoto Sugar Esters S-570”, “Ryoto Sugar Esters S-370”, “Ryoto Sugar Esters S-270”, "Ryoto Shuga Ester S-170, Ryoto Sugar Ester P-170, Ryoto Sugar Ester 0-170, Ryoto Sugar Ester L-595, Ryoto Sugar Ester L-195, Ryoto Sugar "Ester B-370", "Ryoto Sugar Ester ER-290", "Ryoto Sugar Ester ER-190", "Ryoto Sugar Ester POS-135" (trade name, manufactured by Mitsubishi Chemical Foods, Inc.); Ester F-90, DK Ester F-70, DK Ester F-50, DK Ester SS, DK Ester F-160, DK Ester F-140, DK Ester F-110 ( As mentioned above, Daiichi Kogyo Seiyaku Co., Ltd., a brand name) etc. are mentioned.

  The content of the sucrose fatty acid ester is usually 0.1% by weight or more in the gummy candy, preferably 0.3% by weight or more, usually 5% by weight or less, preferably 3% by weight, more preferably 2% by weight or less, More preferably, it is 1 weight% or less. The content of the sucrose fatty acid ester is preferably 1.0% by weight or more and preferably 5.0% by weight or less with respect to the content of the sugar alcohol in the gummy candy. If the content of the sucrose fatty acid ester exceeds the above upper limit, the gummy candy itself may become cloudy, and if it falls below the lower limit, sufficient crystallization suppression may not be possible.

  The gummy candy of the present invention may contain one or more of emulsifiers such as fatty acid esters other than sucrose fatty acid esters such as glycerin fatty acid ester, sorbitan fatty acid ester and monoglycerin fatty acid ester, and lecithin.

  As a gelling agent, any material having gel-forming ability may be used. Gelatin, pectin, carrageenan, agar, tamarind, gum arabic, hydroxymethylcellulose, pullulan, locust bean gum, guar gum, karaya gum, gellan gum, curdlan, tragacanth gum, Examples include arabinogalaclan. These gelling agents may be used alone or in combination of two or more. The gelling agent is usually used in an amount of 10% by weight or less, for example, 5% by weight or more and 8% by weight or less as a content in gummy candy. When the content of the gelling agent in the gummy candy is not less than the above lower limit and not more than the above upper limit, a good texture as a gummy candy can be obtained.

  Fats and oils include cocoa butter, palm oil, palm kernel oil, palm oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, sunflower oil, and other vegetable oils, lard, beef tallow, coconut oil, milk fat Animal oils and fats such as these, or refined processed oils and fats thereof. Only 1 type may be used for these fats and oils, and 2 or more types may be mixed and used for them. When the gummy candy of this invention contains fats and oils, content of the fats and oils in a gummy candy is 10 weight% or less normally. By blending fats and oils, the smoothness of the mouth becomes good, but in order to improve the shape retention, taste and flavor, the content of fats and oils is preferably not more than the above upper limit.

  Examples of the flavor raw material include fruit juice, vegetable juice, dairy products (condensed milk such as sweetened whole fat condensed milk, butter, butterfat, fresh cream, concentrated cream, cheese, yogurt, etc.), and acidulants such as citric acid. The content of the flavor raw material in the gummy candy of the present invention is usually 0.5% by weight or more, preferably 2% by weight or more, and usually 10% by weight or less, preferably 5% by weight or less.

  Examples of the flavor include soda flavor and grapefruit flavor. When using a fragrance | flavor, content of the fragrance | flavor in the gummy candy of this invention is 10 weight% or less normally.

  Coloring agents include carotene dyes, annatto dyes, paprika dyes, cochineal dyes, gardenia dyes, safflower dyes, red beetle dyes, beet red, akane dyes, spirulina dyes, anthocyanin dyes, caramels, copper chlorophylls, and other foods. 1 type, or 2 or more types, such as a tar pigment | dye, are mentioned. When using a coloring agent, content of the coloring agent in the gummy candy of this invention is 10 weight% or less normally.

Next, the manufacturing method of the gummy candy of this invention is demonstrated concretely.
The manufacturing method of the gummy candy of this invention should just mix | blend sugar alcohol and sucrose fatty acid ester as saccharides as a raw material, and others are the same as that of the manufacturing method of a normal gummy candy.

  For example, sugar alcohol, sugars such as syrup, and water are mixed and heated under normal pressure or reduced pressure. For example, in the case of normal pressure, it is heated to about 110 to 120 ° C. Then, after allowing to cool to 80 to 100 ° C., for example 100 ° C., gelatinizers such as gelatin previously swollen with water and dissolved by heating, and flavor materials such as citric acid, sucrose fatty acid esters, etc. Add other ingredients. When citric acid is used, it is desirable to add citric acid in an aqueous solution of about 50% by weight. It is also desirable to add the sucrose fatty acid ester after dissolving and dispersing it in about 20 to 50 times by weight of water.

  The uniform liquid mixture obtained as described above is boiled to a predetermined sugar concentration by further heating. This gummy candy liquid is poured into the mold, and after confirming that the gummy candy is sufficiently hardened, it is extracted from the mold to obtain a gummy candy.

  In addition, although there is no restriction | limiting in particular about the sugar content of the gummy candy of this invention, It is preferable that it is about 75 to 85% as a sugar content normally measured with a Brix meter.

  Hereinafter, the present invention will be described more specifically with reference to examples. However, the present invention is not limited to the description of the following examples unless the gist of the present invention is exceeded.

  Hereinafter, “part” represents “part by weight”.

[Example 1]
As sugars, 27 parts of erythritol (trade name: erythritol, manufactured by Mitsubishi Chemical Foods Co., Ltd.), 36 parts of water candy (manufactured by Meijiya, sugar content 82%), and 16 parts of water are mixed as sugars, and about 110 ° C. with stirring. Until heated. Thereafter, this was allowed to cool to 80 ° C. To this, gelatin (trade name: APH-250, manufactured by Nitta Gelatin Co., Ltd.) (5.7 parts) was added in advance to 8 parts of water and swollen, and further dissolved at 80 ° C. Then, 1.3 parts of 50% aqueous citric acid solution, 5 parts concentrated fruit juice (trade name: Strawberry Concentrated Fruit Juice BX51, manufactured by Shonan Fragrance Co., Ltd.), sucrose fatty acid ester (trade name: Ryoto Sugar Ester S-) having an HLB of 5 (570, sucrose stearate ester, manufactured by Mitsubishi Chemical Foods) 0.5 part dissolved in 20 parts of water was further added. This was further heated to adjust the sugar content to 80% and the water content to 20% by weight (solid content concentration 80% by weight).

The obtained gummy candy liquid was put into a glass container and further defoamed by putting it in a constant temperature water bath at 80 ° C., and then filled into the mold. One day later, the mold was extracted, visually observed, and subjected to a sensory test for its taste.
The obtained gummy candy had no texture and was elastic and had a favorable texture.

[Example 2]
In place of sucrose fatty acid ester with HLB of 5, except that sucrose fatty acid ester with HLB of 3 (trade name: Ryoto Sugar Ester S-370, sucrose stearate, manufactured by Mitsubishi Chemical Foods Co., Ltd.) Produced gummy candy in the same manner as in Example 1, and performed visual observation and a sensory test.
Some crystals were precipitated in the obtained gummy candy, and the elasticity was somewhat smaller than that of the gummy candy obtained in Example 1, but the texture was sufficiently favorable as a gummy candy.

[Comparative Example 1]
Gummy candy was produced in the same manner as in Example 1 except that sucrose fatty acid ester was not blended, and visual observation and sensory test were performed.
As a result, it was observed that after putting the gummy candy liquid into the mold for a while, white erythritol crystals were deposited on the gummy candy surface.
The obtained gummy candy was not elastic and could not be bent. Moreover, the texture was crispy and not preferable as a gummy candy.

Claims (2)

Gummy candy containing erythritol, sucrose fatty acid ester and gelling agent,
The gelling agent is gelatin;
Containing 5% to 10% by weight of a gelling agent,
HLB of sucrose fatty acid ester is 5-9,
A gummy candy characterized by containing 1.0 to 5.0% by weight of a sucrose fatty acid ester with respect to erythritol. Also it contains saccharides 50 wt% or more, including erythritol, gummy candy according to claim 1.