JP5729113B2 - Sugarless hard gummy candy and method for producing the same - Google Patents

Description

  The present invention relates to a sugarless hard gummy candy that can be produced without passing through a drying step that has been conventionally required when producing a gummy candy, and a method for producing the same.

  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 is usually filled with saccharides such as sugar and starch syrup, and after adding gelatin, other acidulants, fragrances, fruit juice, etc., it is filled into a mold made of corn starch, etc. Made through a process of drying to moisture values.

  At this time, the moisture value of the gummy candy is finally adjusted to 20% or less. This is because if the gummy candy has a moisture value of 20% or less, the water activity is generally suppressed to less than 0.600. It is. In the case of general distribution confectionery, product shelf life and water activity are closely related, and if water activity is kept below 0.700, growth of general bacteria, food poisoning bacteria, yeasts, molds, and halophilic bacteria can be prevented. However, in order to prevent the growth of molds such as drought-resistant mold, osmotic-resistant yeast, Aspergilles ecbinulatus, Monascus bisporus, it is necessary to keep water activity below 0.600 (non-patented) Reference 1).

  However, in general, the gummi candy in solution has a very high viscosity when the moisture value is 20% or less, and the filling amount is not stable when filling the mold, and tailing occurs and the appearance is impaired. End up. Therefore, when normally producing gummy candy, the gummy candy is adjusted to a moisture value at the time of solution of 20% or more and then filled into a mold, and then a drying step is provided to finally give the gummy candy a moisture value of 20%. Adjust to: Here, when trying to give a hard texture to the gummy candy, it is necessary to further lower the final moisture value of the gummy candy. Particularly, the gummy candy having a hard texture is adjusted to a final moisture value of 16% or less. To do. Gummy candy with such a hard texture has a higher viscosity at the time of solution than a gummy candy with a soft texture, and it is not uncommon to adjust the moisture value at the time of solution to about 30%, so it is normal Compared to gummy candy, it required a very long drying process.

  This drying process is generally performed at 20 ° C. to 50 ° C. for 24 hours to 72 hours. However, when the drying process is performed, dedicated equipment and space are required, and since the drying process is sandwiched, continuous production is performed. The drying process was the biggest cause of determining the production limit of gummy candy due to the problem that it took a long time to obtain the final product without being able to achieve the above.

  On the other hand, in recent years, there has been a great increase in the need for sugarless and low caries among consumers, and in response to such needs, several proposals have been made in the field of gummy candy. Here, according to the nutrition labeling standards of the Ministry of Health, Labor and Welfare, the definition of sugarless refers to those containing less than 0.5 g of saccharides containing monosaccharides and disaccharides except sugar alcohol.

  A low-sweetness gummy candy containing both dextrin and indigestible dextrin (Patent Document 3), reduced maltose starch syrup, starch syrup containing sorbitol and branched oligosaccharide alcohol, sugar-free gummy candy, trehalose, A gummy candy containing maltose or lactose and having a texture and crispness similar to the conventional one (Patent Document 4), a gummy candy using a mint flavor, the type of sugar alcohol, the type of organic acid, and In order to suppress the water separation of sugarless gelatin gels that specify these blending amounts and give a good texture (Patent Document 5), the sugar alcohol composition is limited, enabling long-term storage for 6 months or longer Related to sugarless edible gelatin gel (Patent Document 6), These are the gummy candy none sugarless or low sugar, but did not like to enjoy the hard texture such as those favored in recent years.

Thus, in sugarless gummy candy, since the usable carbohydrates are limited, it is difficult to control the texture, such as hard gummy candy described in Patent Document 1 and Patent Document 2, A sugarless gummy candy that has chewing properties like a gummy candy containing a saccharide such as a monosaccharide or a disaccharide as a main component and has a chewy and elastic texture has not yet been proposed.
Moreover, the problem regarding the long drying process accompanying the manufacture of gummy candy having a hard texture has not been solved.

JP 2009-213368 A JP 2010-046025 A JP 2000-116343 A Japanese Patent No. 3630900 Japanese Patent No. 3127322 JP-A-8-9901

Japan Food Packaging Handbook

An object of the present invention is to provide a gummy candy (hard gummy candy) having a good texture while having good productivity and being sugarless.
Moreover, an object of this invention is to provide the method of manufacturing the said hard gummy candy, without passing through a drying process.

  As a result of repeated research and experiments to solve the above problems, the present inventors have limited the composition of gummy candy so that it is sugarless but the moisture value of the gummy candy at the time of solution is low. The viscosity of the gummy candy solution can be kept low, so that it can be easily molded, and because it is molded with a low moisture value, the drying process that was a problem during conventional gummy candy production becomes unnecessary, Moreover, the present invention has been completed by successfully obtaining a gummy candy having a hard texture while being sugarless.

That is, the gist of the present invention is as follows.
[1] As solid content,
20-40% by weight of paratinit,
40 to 60% by weight of one or more sugar alcohols selected from sorbitol, xylitol, maltitol, erythritol, lactitol, mannitol, and reduced starch hydrolyzate,
1 to 10% by weight of glycerin,
And sugarless hard gummy candy containing 0.2 to 2% by weight of cellulose,
A sugarless hard gummy candy characterized by being obtained without drying after naturally cooling the concentrated gummy candy liquid containing the palatinit, the sugar alcohol, the glycerin and the cellulose,
[2] The sugarless hard gummy candy according to [1], wherein the solution viscosity at the time of dissolution is 4.0 Pa · s or less,
[3] The above [1], wherein the gel strength is 30 × 10 ^{6 to} 34 × 10 ⁶ kg / m ² · s and the adhesiveness is 8 × 10 ^{6 to} 12 × 10 ⁶ kg / m ² · s [2] Sugarless hard gummy candy according to
[4] A step of preparing a concentrated gummy candy liquid containing palatinit, sugar alcohol, glycerin and cellulose and having a moisture value of 16% or less,
Filling the mold with the obtained concentrated gummy candy liquid,
And after naturally cooling the concentrated gummy candy liquid filled in the mold, the step of taking out the sugarless hard gummy candy from the mold without passing through the drying step is described in any one of the above [1] to [3] It is a manufacturing method of sugarless hard gummy candy.

According to the present invention, it is possible to provide a hard gummy candy having a hard texture and having a chewing feeling and chewing property similar to those of a conventional gummy candy containing sugar, while being sugarless.
Moreover, since the hard gummy candy of this invention can be manufactured without passing through a drying process compared with the conventional gummy candy containing the conventional saccharide | sugar, it is excellent in productivity.

  Hereinafter, the present invention will be described in more detail. In addition, in this invention, solid content content means content of each component in solid content whole quantity remove | excluding the water | moisture content from the sugarless hard gummy candy.

The paratinite used in the present invention is a sugar alcohol represented by the chemical formula C ₂₄ H ₄₈ O ₂₂ , and is a sweetener called by the name of reduced palatinose, isomalt and the like.
The solid content of paratinite in the sugarless hard gummy candy of the present invention is 20 to 40% by weight. When the solid content of the palatinit is less than 20% by weight, the elasticity of the sugarless hard gummy candy is very weak, which is not satisfactory as the texture of the sugarless hard gummy candy. The viscosity of the hard gummy candy dough becomes very high, making it difficult to fill and mold the sugarless hard gummy candy into the mold.

The sugar alcohol used in the present invention is one or more sugar alcohols selected from sorbitol, xylitol, maltitol, erythritol, lactitol, mannitol, and reduced starch hydrolyzate. The reduced starch hydrolyzate is also called a reduced starch saccharified product, which is obtained by hydrolyzing starch and then reduced by adding hydrogen, and includes, for example, the above-mentioned sugar alcohol containing high saccharified reduced starch syrup, low saccharified reduced starch syrup The solid content is 40 to 60% by weight. When the solid content of the sugar alcohol is less than 40% by weight, the elasticity of the sugarless hard gummy candy is lost, and when it is more than 60% by weight, the texture is like nougat with strong adhesion.

Glycerin used in the present invention is a colorless and transparent viscous liquid also called glycerol or 1,2,3-propanetriol.
The solid content of glycerin is 1 to 10% by weight. When the solid content of glycerin is less than 1% by weight, the viscosity of the sugarless hard gummy candy dough becomes high, making it difficult to fill and mold the sugarless hard gummy candy in the mold, and more than 10% by weight. Then, the sugarless hard gummy candy loses a moderate elasticity and becomes sticky.

As the cellulose used in the present invention, microcrystalline cellulose having fine particles is particularly preferable from the viewpoint of mouthfeel, and carboxymethyl cellulose (CMC), hydroxypropyl cellulose (HPC) or the like obtained by chemically modifying cellulose is also used. I can do it.
The solid content of cellulose is 0.2 to 2% by weight. When the solid content of cellulose is less than 0.2% by weight, the sugarless hard gummy candy becomes sticky, and when it is more than 2% by weight, the elasticity of the sugarless hard gummy candy is lost and the mouth melts. It is bad and detracts from deliciousness.

The sugarless hard gummy candy of the present invention contains gelatin as a necessary ingredient for forming the texture of the sugarless hard gummy candy in addition to the above components. 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. Moreover, about the bloom value of gelatin, 200-300 are preferable.
The solid content of gelatin is preferably in the range of 5 to 15% by weight.

  In addition to the gelatin, gelling agents such as pectin, gum arabic, carrageenan, agar, guar gum, locust bean gum, xanthan gum, pullulan and gellan gum can be added to the sugarless hard gum candy of the present invention. When such a gelling agent is added, the viscosity of the gummy candy dough tends to increase. Therefore, it is necessary to add the sugarless hard gummy candy in a range where the viscosity at the time of solution is 4.0 Pa · s or less. . Specifically, the solid content of the gelling agent is preferably in the range of 0.1 to 1% by weight.

  In addition, the sugarless hard gummy candy of the present invention has other flavors, acidulants, high-intensity sweeteners (aspartame, glycyrrhizin, saccharin, stevia, zultin, aritem, trichlorosucrose, thaumatin, acesulfame potassium, sucralose as desired. Etc.), optional ingredients such as coloring agents, fats and oils, emulsifiers, vitamins, minerals, amino acids, dairy products, fruit juice, etc. can be added. At this time, the saccharide is less than 0.5 g in 100 g. By adding an optional component as necessary, the range of palatability of the sugarless hard gummy candy can be expanded.

  Moreover, the moisture value of the sugarless hard gummy candy of this invention is 10 to 16 weight%. The moisture value can be measured by a vacuum drying method.

  At present, conventional gummy candy containing sugar is generally manufactured by filling a gummy candy solution into a mold such as corn starch using a depositor, but the physical properties of the gummy candy solution to be filled ( The production efficiency varies depending on the viscosity at the time of production. In the present invention, if the sugarless hard gummy candy has a viscosity in solution of 4.0 Pa · s or less, the mold can be efficiently filled without tailing. When the viscosity of sugarless hard gummy candy in solution is higher than 4.0 Pa · s, the sugarless hard gummy candy solution cannot be filled into the mold, or even if it is filled, tailing occurs and production efficiency decreases. At the same time, the commercial value is significantly impaired.

The gel strength of the sugarless hard gummy candy of the present invention is preferably 30 to 34 × 10 ⁶ kg / m ² · s. When the gel strength is 30 × 10 ⁶ kg / m ² · s or less, the texture becomes soft and a sufficient chewing response cannot be obtained, and when the gel strength is 34 × 10 ⁶ kg / m ² · s or more, the sugarless hard gummy candy It becomes too hard and does not give a pleasant texture.

Moreover, it is preferable that the adhesiveness in the sugarless hard gummy candy of this invention is 8-12 * 10 < ⁶ > kg / m < ² > * s. When the tackiness is 8 × 10 ⁶ kg / m ² · s or less, elasticity is lost and a crumpled texture is obtained. When it becomes 12 × 10 ⁶ kg / m ² · s or more, the tackiness is increased and teething occurs.

  The gel strength and tackiness are determined as follows. Using a texture analyzer ("Texture Analyzer TA.XT.plus", manufactured by Stable Micro Systems), measurement was performed using a cylindrical probe with a penetration distance of 200%, a measurement speed of 1 mm / sec, a measurement temperature of 20 ° C, and a diameter of 2 mm. went. 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 sugarless hard gummy candy of the present invention is also characterized in that it can be obtained without drying after naturally cooling the concentrated gummy candy liquid containing the paratinite, the sugar alcohol, the glycerin and the cellulose.

  The “concentrated gummy candy solution” refers to a heated solution that contains the paratinite, the sugar alcohol, the glycerin, the cellulose, and gelatin and is concentrated to a predetermined moisture value.

  The “natural cooling” means that heat is dissipated regardless of a special method such as heating. This natural cooling solidifies the gelatin and provides a unique texture of gummy candy. Specifically, the filled concentrated gummy candy solution may be allowed to stand at room temperature.

  The phrase “obtained without drying” means that drying treatment such as heat drying or aging is not performed after the natural cooling.

  The sugarless hard gummy candy of the present invention has the above-mentioned composition, so that it does not need to be dried after the concentrated gummy candy liquid is naturally cooled, compared to a conventional hard gummy candy that requires a drying process. In addition, since it does not require equipment necessary for drying in a short time, it is excellent in productivity.

As a manufacturing method of the sugarless hard gummy candy of the present invention,
A step of preparing a concentrated gummy candy liquid containing palatinit, sugar alcohol, glycerin and cellulose and having a moisture value of 16% or less;
Filling the mold with the obtained concentrated gummy candy liquid,
And after naturally cooling the concentrated gummy candy liquid with which the mold was filled, it has the process of taking out sugarless hard gummy candy from a mold, without passing through a drying process.

Specifically, a sugarless hard gummy candy can be made as follows.
First, gelatin is swollen in water, kept at 60 ° C. and dissolved. Separately, sugar alcohol such as palatinit and sorbitol, cellulose and glycerin are mixed and dissolved to prepare a sugar solution.

  Next, the sugar solution is concentrated. Heat concentration may be used for this concentration. The conditions for concentration may be the same as in the case of producing a normal gummy candy, and are not particularly limited.

Next, the concentrated sugar solution is stirred and mixed with the gelatin solution that has been kept warm to prepare a concentrated gummy candy solution. In this mixing, it is common to add fragrances, pigments, acidulants and the like.
In addition, the food texture of the gummy candy obtained by adjusting pH of the concentrated gummy candy liquid obtained as mentioned above to 3.0-3.4 can be made favorable. What is necessary is just to use the pH adjuster for foodstuffs for adjustment of pH.

  The concentrated gummy candy liquid only needs to be adjusted to a moisture value of 16% or less. One feature of the present invention is that the moisture value of the concentrated gummy candy liquid is adjusted to 16% or less. Usually, in order to obtain gummy candy, unless the moisture value of the concentrated gummy candy liquid is set to 16% or more, the viscosity becomes high, and it is difficult to perform the operation of filling the desired mold with the concentrated gummy candy liquid. . On the other hand, in the present invention, the moisture value of the concentrated gummy candy liquid is set to 16% or less so as to be equal to the moisture value of the final product by containing each of the above components. Even in this case, the mold can be filled, and there is an advantage that a final product can be obtained only by naturally cooling the concentrated gummy candy liquid without requiring a drying step.

  Next, the concentrated gummy candy liquid is filled in a mold such as corn starch, and after the filled concentrated gummy candy liquid is naturally cooled, a sugarless hard gummy candy can be obtained by removing it from the mold without passing through a drying step. Yes.

In the present invention, “natural cooling” may be specifically performed by leaving the filled concentrated gummy candy solution at room temperature.
About the time to leave still, although it cannot unconditionally limit by the magnitude | size and shape of a sugarless hard gummy candy, what is necessary is just 1 to 2 hours.

  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 1
After concentrating paratinite and sorbitol to Brix 95.0 ° with the composition shown in Table 1, the solution was cooled to 80 ° C. or lower and swollen with water (250 bloom gelatin: water = 1.0: 1.2, dissolution temperature). 60 ° C. or less), glycerin and cellulose were mixed, and then citric acid as a sour agent and lemon flavor as a flavor were added to prepare a concentrated gummy candy liquid having a moisture value of 15%.
Next, the obtained concentrated gummy candy liquid was filled into a corn starch mold obtained by removing a cylindrical mold having a diameter of 1.0 mm and a height of 0.8 mm so as to have a single weight of 3.5 g.
Next, the filled concentrated gummi candy liquid was naturally cooled at 20 ° C. for 1 hour, and then taken out from the mold as it was without undergoing a drying step, to obtain the desired sugarless hard gum candy.
In addition, the composition in a table | surface was weight% in a finished product. The amount of gelatin indicates the solid content.

(Example 2)
As Example 2, a sugarless hard gummy candy was produced in the same manner as in Example 1 except that the composition shown in Table 1 was used.

(Comparative Examples 1-6)
As Comparative Examples 1 to 6, sugarless hard gummy candy was produced in the same manner as in Example 1 except that the compositions shown in Table 1 were used.

  About the food texture of the sugarless hard gummy candy obtained in Examples 1-2 and Comparative Examples 1-6, the sensory test by 15 panelists was done about hardness and chewing property. The test was judged according to the following evaluation criteria, and the test with the highest evaluation was adopted. The results are shown in Table 2.

<Sensory evaluation of texture>
[Evaluation of the hardness of sugarless hard 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 on chewing properties (stickiness) of sugarless hard 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

In addition, about the said hardness and the said chewing property, what was evaluated as "B" was set as the acceptable product.

In order to investigate the physical properties of the above 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, and the measurement temperature. The measurement was performed using a cylindrical probe having a diameter of 2 mm at 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. Moreover, about the viscosity at the time of a sugarless hard gummy candy solution, the viscosity in 70 degreeC was measured using the B-type viscosity meter (VISCOMETER TVB-10 Toki Sangyo company make). Table 3 shows the measurement results.
The gel strength is 30 × 10 ^{6 to} 34 × 10 ⁶ kg / m ² · s, and the adhesiveness is 8 × 10 ^{6 to} 12 × 10 ⁶ kg / m ² · s.

From the results of Tables 1 to 3, it can be seen that the sugarless hard gummy candies obtained in Examples 1 and 2 are superior in hardness and chewing properties as compared with those in Comparative Examples 1 to 6.
Moreover, the gel strength of the sugarless hard gummy candy obtained in Examples 1 and 2 is 32 × 10 ⁶ , 34 × 10 ⁶ kg / m ² · s, and the adhesiveness is 8 × 10 ⁶ , 10 × 10 ⁶ kg / m ² · s, both of which were found to be within the preferable ranges in terms of gel strength and adhesiveness.

  In Example 1, instead of sorbitol, excellent physical properties were exhibited as described above even when xylitol, erythritol, lactitol, mannitol, or reduced starch hydrolyzate was used.

  In addition, the sugarless hard gummy candy obtained in Examples 1 and 2 has hardness and chewing properties comparable to those of Reference Example 1 (“Happy Cola” / HARIBO), which is a gummy candy containing sugars. You can see that

  In addition, when the viscosity of sugarless hard gummy candy in solution was 4.0 Pa · s or less, the starch mold could be efficiently filled without tailing, but the viscosity of sugarless hard gummy candy in solution was 4. If it is higher than 0 Pa · s, the sugarless hard gummy candy solution could not be filled into the starch mold, and even if it could be filled, it was difficult to mold due to problems such as tailing.

  According to the present invention, a gummy candy that has been conventionally required can be manufactured without going through a drying process, and a hard texture can be immediately enjoyed. Gummy candies can be provided.

Claims (4)

As solids,
20-40% by weight of paratinit,
40 to 60% by weight of one or more sugar alcohols selected from sorbitol, xylitol, maltitol, erythritol, lactitol, mannitol, and reduced starch hydrolyzate,
1 to 10% by weight of glycerin,
And sugarless hard gummy candy containing 0.2 to 2% by weight of cellulose,
A sugarless hard gummy candy obtained by naturally cooling the concentrated gummy candy liquid containing the palatinit, the sugar alcohol, the glycerin, and the cellulose, and without drying.   The sugarless hard gummy candy according to claim 1, wherein the solution viscosity at the time of dissolution is 4.0 Pa · s or less. The gel strength is 30 x 10 ^{6 to} 34 x 10 ⁶ kg / m ² · s, and the adhesiveness is 8 x 10 ^{6 to} 12 x 10 ⁶ kg / m ² · s. Sugarless hard gummy candy. A step of preparing a concentrated gummy candy liquid containing palatinit, sugar alcohol, glycerin and cellulose and having a moisture value of 16% or less;
Filling the mold with the obtained concentrated gummy candy liquid,
And after naturally cooling the concentrated gummy candy liquid filled in the mold, the sugarless hard gummy candy is removed from the mold without passing through a drying step. A method for producing hard gummy candy.