JP5760509B2 - 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. Hard gummy candy that combines chewing properties has been popular for many years, as represented by HARIBO Gummy Candy ("Happy Cola" (registered trademark) and "Gold Bear" (trade name)). . The present applicant also defines 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 include “Puregumi (registered trademark)” manufactured by Kanro Co., Ltd., approximately 340 kcal / 100 g, “Nobel / Sours (registered trademark)” manufactured by Nobel Confectionery Co., Ltd. Is about 360 kcal / 100 g, “fruit juice gummy” made by Meiji Seika Co., Ltd. is about 330 kcal / 100 g, “taste shigekix” made by Taste Sugar Co. is about 330 kcal / 100 g, etc. Most of them are 360 kcal / 100 g.

  Under such circumstances, many proposals using polydextrose have been made for the purpose of reducing sugarless materials and calories. For example, an invention relating to a low calorie chewing gum comprising polydextrose and a gum base (Patent Document 3), an invention relating to a hard candy characterized by comprising a saccharide selected from sugars and sugar alcohols and reduced polydextrose as the main ingredients (patent) Document 4), invention relating to low-calorie jelly characterized by containing erythritol and polydextrose in a weight ratio of 20: 1 to 1: 2 (Patent Document 5), based on polydextrose and erythritol, malic acid In addition, an invention relating to a low calorie soft candy that suppresses stickiness and toothing by adding tartaric acid (Patent Document 6) has been proposed. In addition, the present applicant also defines a DE value of chickenpox and contains gelatin having a bloom value of 250 or more, and in a hard gummy candy having a high chewing property, the gummy candy is reduced in calorie by using polydextrose. (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 sugars and materials that can be used in general sugarless gummy candy are mostly more expensive than sugar and chickenpox, especially polydextrose, which is low in calories and chewable in texture, This is equivalent to about 3.5 times the price. Accordingly, the sugarless gummy candy is about 1.5 to 2 times the price of the commercially available gummy candy exemplified above, and it is difficult for consumers to easily take it.

  In addition, sugarless gummy candy based on sugar alcohol or reduced starch syrup is generally known to be difficult to stabilize quality due to the problem of water separation over time and the gummy candy surface sticky. ing. In addition, 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.

  Low-sugar gummy candy includes reduced maltose syrup, syrup containing sorbitol and branched oligosaccharide alcohol, sugar-free gummy candy, and trehalose, maltose, or lactose to further improve texture and crispness. A method similar to the above is proposed (Patent Document 8). However, this is a gummy candy in which sugar or chickenpox is partially replaced by sugar alcohol or reduced starch syrup, and is not based on sugarless gummy candy. In addition, 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 has been proposed (Patent Document 9). . However, this relates to the stabilization of the texture when using mint flavors, and is not proposed as an improvement in water separation and stickiness over time.

  In addition, as a method of suppressing water separation in a sugarless gelatin gel, a method of producing a sugarless edible gelatin gel that can be stored for a long period of 6 months or longer by limiting the composition of the sugar alcohol has been proposed (Patent Literature). 10). However, when the present inventors made based on the examples, water separation is suppressed, but there is a toothing and a comfortable chewing feeling as a gummy candy is not necessarily obtained.

  In addition, sugar-free gummy candies have limited sugars that can be used, and thus it is difficult to control the texture, such as hard gummy candies described in Patent Document 1, Patent Document 2, and Patent Document 7, for example. No sugarless gummy candy has been proposed yet, which has chewing properties like a gummy candy containing saccharides such as monosaccharides and disaccharides as a main component and has a chewy and elastic texture. Therefore, in sugarless gummy candy, there has been a demand for the development of an inexpensive gummy candy that has improved stickiness over time 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 Japanese Patent Application Laid-Open No. 08-9901

  The present invention aims to further improve the sugarless hard gummy candy that is less sticky as described above and rich in chewing properties, and in particular, without further deteriorating the texture and quality of the gummy candy. This is for the purpose of reducing the above. That is, the object of the present invention is to reduce stickiness, have chewing properties like conventional gummy candy containing saccharides such as monosaccharides and disaccharides as a main component, and have a chewy hardness and are inexpensive. It is to provide sugarless hard gummy candy.

The gummy candy according to the present invention has, as a solid content, at least 50 to 75% by weight of a reduced starch degradation product of 2 or less sugars, 1 to 30% by weight of a reduced starch degradation product of 4 or more sugars, glucomannan, and alginic acid ester. is one polysaccharide thickener to 0.005 wt%, a sugarless hard gummy candy, which comprises a 220 Bloom or gelatin. In addition, in this invention, content of the said solid content means content of each component in solid content whole quantity remove | excluding the water | moisture content from the sugarless hard gummy candy.

In a preferred embodiment, the gelatin of 220 or more blooms is contained in an amount of 6 to 14% by weight. In a preferred embodiment, the sugarless hard gummy candy has an elasticity of 280 to 335 MPa · s and an adhesiveness of 75 to 120 MPa · s.

  According to the present invention, the sugar composition of gummy candy is limited, thickening polysaccharides are blended, and the types of gelatin and their contents are limited, so that stickiness can be suppressed and rich in chewing properties. An inexpensive sugar-less hard gummy candy can be provided.

Hereinafter, the present invention will be described in more detail.
The sugarless hard gummy candy of the present invention has 50 to 75% by weight of a reduced starch decomposition product of 2 or less sugars and 1 to 30% by weight of a reduced starch decomposition product of 4 or more sugars, and 0. In a preferred embodiment, the sugarless hard gummy candy of the present invention has a elasticity of 280 to 335 MPa · s and an adhesiveness of 75 to 120 MPa · s.

  The reduced starch degradation product in the present invention is a saccharide produced by reducing starch from maltose (malt sugar) or starch syrup obtained by decomposing starch with acid or enzyme. As the reduced starch degradation product having 2 or less sugars, sorbitol (obtained by reducing glucose) or reduced maltose can be used. Furthermore, it contains 9 to 80% by weight of disaccharides or less and 4 to 80% by weight of 4 sugars or more, which are commercially available as those containing reduced starch decomposition products of disaccharides or less and tetrasaccharides or more. A powdered or starch-like reduced starch degradation product can be used.

  The content of the reduced starch having a disaccharide or less in the sugarless hard gummy candy is 50 to 75% by weight, preferably 55 to 65% by weight. If the content of reduced starch digests of less than 2 sugars is less than 50% by weight, the texture of the gummy candy will be soft, a sufficient chewing response will not be obtained, and the sweetness will be suppressed, so it will be delicious. Is reduced. On the other hand, when the content of the reduced starch decomposition product of 2 sugars or less exceeds 75% by weight, the gummy candy becomes too hard and does not provide a pleasant texture.

  The content of the reduced starch decomposed product of 4 or more sugars in the sugarless hard gummy candy of the present invention is 1 to 30% by weight, preferably 3 to 15% by weight. When the content of the reduced starch decomposition product of 4 or more sugars is less than 1% by weight, the resulting gummy candy loses its elasticity and has a crumpled texture. On the other hand, when the content of the reduced starch decomposition product of 4 or more sugars exceeds 30% by weight, the stickiness of the obtained gummy candy increases and teething occurs.

  In the sugarless hard gummy candy of the present invention, a reduced maltose starch syrup and reduced starch decomposition product, which is a versatile and relatively inexpensive price range among sugarless materials, for the purpose of adjusting the sugar composition. Is used as a substrate. In the examples of the present invention, the reduced maltose starch syrup and the powdered crystalline reduced maltose are used in combination for adjusting the sugar composition, but the powdered product is several times more expensive than the starch syrup, It is preferable to use a water tank-like thing as a base.

  In the present invention, for example, thickening polysaccharides such as glucomannan and alginate are mainly used for the purpose of preventing stickiness. The thickening polysaccharide is a water-soluble polysaccharide mainly used for the purpose of imparting viscosity to food. 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. The alginic acid ester is a derivative in which propylene glycol is ester-bonded to a carboxyl group of uronic acid which is a constituent sugar of alginic acid. Content of the thickening polysaccharide in the sugarless hard gummy candy of this invention is 0.005-0.3 weight%, Preferably it is 0.01-0.2 weight%. When the content of the thickening polysaccharide is less than 0.005% by weight, the water retention of the sugarless hard gummy candy is reduced, water separation occurs with time, and the surface becomes sticky. On the other hand, when the content of the thickening polysaccharide exceeds 0.3% by weight, the water retention is improved, but the texture becomes too hard and the comfortable texture is not obtained.

  Gelatin is used mainly for adjusting the hardness and suppressing stickiness in gummy candy. The bloom value of gelatin used in the present invention is 220 (also referred to as 220 bloom) or more, and it is preferably 250 or more in order to adjust the hardness in consideration of the texture of 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 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 ° C. thermostatic bath for 16 to 18 hours to form a Bloom formula. 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 content of gelatin in the sugarless hard gummy candy of the present invention is preferably 6 to 14% by weight, more preferably 7 to 10% by weight as a solid content. When the gelatin content is less than 6% by weight, the sugarless hard gummy candy is toothed, and water separation occurs over time, resulting in a sticky surface. If the gelatin content exceeds 14% by weight, the water retention of sugarless hard gummy candy will be improved and stickiness will be suppressed, but the smell of gelatin will be emphasized and the influence on taste will be great, and it will become a crunchy and hard texture and comfortable It does not feel good to bite.

  In the gummy candy, the moisture value is closely related to the texture, and in the sugarless hard gummy candy of the present invention, the moisture value is preferably adjusted to 13 to 17% by weight, If it is weight%, it will become a more preferable food texture. The moisture value can be measured by a reduced pressure drying method.

  In the sugarless hard gummy candy of this invention, 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 gum arabic, carrageenan, agar, pectin, gellan gum, sodium alginate, xanthan gum, tragacanth gum, guar gum, karaya gum, tamarind seed gum and the like.

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

  Moreover, it is preferable that the elasticity in the sugarless hard gummy candy of this invention is 280-335 MPa * s. When the elasticity is less than 280 MPa · s, the texture becomes soft and sufficient chewing response cannot be obtained, and when it exceeds 335 MPa · s, the sugarless hard gummy candy 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 75-120 Mpa * s. When the tackiness is less than 75 MPa · s, the elasticity is lost and a crisp texture is obtained. When it exceeds 120 MPa · s, the tackiness increases and teething occurs.

The elasticity 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. Do. The “elasticity” obtained as a measured value is an index of gummy hardness, and the “stickiness” obtained as a measured value is an index of chewing property.

  The sugarless hard gummy candy of the present invention contains less than 0.5 g of monosaccharide or disaccharide saccharide in 100 g, and substantially does not contain these saccharides. According to the nutrition labeling standards of the Ministry of Health, Labor and Welfare, It meets the criteria.

  The sugarless hard gummy candy of the present invention can be produced by a general gummy caddy manufacturing method except that the specific raw material composition as described above is used. For example, gelatin is swollen in water and kept at 60 ° C. Separately, reduced maltose starch syrup, reduced starch degradation product and thickening polysaccharide are mixed and dissolved to prepare a sugar solution, and stirred and mixed with the gelatin solution which 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. As the drying means and the moisture value measuring means, known means and devices may be used. After drying, a hard gummy candy can be obtained by taking it out of the mold. The obtained hard gummy candy may be subjected to post-treatment 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%.

(Examples 1-8)
As Example 1, with the composition shown in Table 1, reduced maltose starch syrup (Multisolv 75/77, manufactured by Rocket), reduced starch degradation product (PO40, manufactured by Mitsubishi Corporation Foodtech), and glucomannan were mixed and hydrated. Gelatin dissolved by heating, boiled to 30% water, and swollen in the sugar solution was mixed, and citric acid, coloring agents, sweeteners, and grape flavors 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 (weight per grain) of 4.5 g, and dried to a moisture content of 15% to obtain a gummy candy.
In addition, as Examples 2 to 8, gummi candy was manufactured in the same manner as in Example 1 with the composition shown in Table 1.
As the gelatin, acid-treated gelatin (viscosity 4.5 mPa · s) derived from 250 bloom pig skin was used.
The reduced maltose starch syrup used was Brix75, and the content of monosaccharide and disaccharide is 77.5-81.5% in the solid content.
The reduced starch degradation product is Brix 70, PO40 (1-5% for 1 sugar, 50-55% for 2 sugars, 17-25% for 3 sugars, 23-30% for 4 sugars), and PO30 ( 1 to 5% monosaccharide, 50 to 55% disaccharide, 17 to 25% trisaccharide, and 23 to 30% tetrasaccharide were used.
Moreover, sweet pearl P200 (manufactured by Rocket) having a maltitol content of 99% or more was used as crystalline maltitol.
In addition, the composition in a table | surface was weight% in a finished product. The amount of gelatin indicates the solid content.

(Comparative Examples 1-5)
In the same manner as in Examples, Comparative Examples 1 to 5 were produced with the compositions shown in Table 2.

<Sensory evaluation of texture>
About the food texture of the sugarless hard gummy candy obtained in Examples 1-8 and Comparative Examples 1-5, the sensory test by 15 panelists was done about taste, hardness, and chewing property. In the test, judgment was made based on the following evaluation criteria, and the test with the highest evaluation was adopted. The results are shown in Tables 3 and 4, respectively.

[Evaluation criteria for hardness]
A: It is too hard.
B: Comfortable hardness that is not too hard.
C: It is neither too hard nor too soft.
D: Slightly soft.
E: Too soft.

[Evaluation criteria for chewing properties (adhesiveness)]
A: The viscosity is too high and sticks to the teeth.
B: Comfortable viscosity without sticking to teeth.
C: The viscosity is neither too high nor too low.
D: Viscosity is slightly low.
E: The viscosity is too low and crunchy.
F: The surface is crystallized and crisp.

[Evaluation criteria for taste]
A: The sweetness is too strong, the taste is strong, and the taste is felt.
B: There is enough sweetness and it feels dark.
C: Sweetness is felt at an enemy level.
D: Slightly sweet.
E: The sweetness is weak and the taste is light.

  A food product having a texture, chewing property and taste evaluation of B or C was regarded as an acceptable product.

<Evaluation of stickiness>
Moreover, in order to confirm the quality of the sugarless hard gummy candy obtained in Examples 1-9 and Comparative Examples 1-5, the sugarless hard gummy candy was pillow-packed and left at 37 ° C. and a humidity of 85% for 2 weeks. I saw stickiness on the candy surface. 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 criteria for stickiness]
(Double-circle): It does not adhere even if it touches a finger, and it is not sticky at all.
○: Although it does not adhere even if it touches a finger, it is slightly moist.
Δ: When touched with a finger, it adheres to the finger and is sticky.
X: Gummy candy flows and is deformed.

  From the results shown in Tables 1 to 4, the sugarless hard gummy candies obtained in Examples 1 to 8 are both harder and chewing than the ones obtained in Comparative Examples 1 to 5, 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.

  In addition, the sugarless hard gummy candy obtained in Examples 1 to 7 is a sample A (“Happy Cola”, Haribo Co.) which is a gummy candy containing sugars, and sample B (Example 1 of JP2009-213368). Gummy candy manufactured according to the description of No. 2010) and sample C (gummy candy manufactured according to the description of Example 1 of Japanese Patent Application No. 2010-043338) and have hardness and chewing properties that are comparable. You can see that

  Furthermore, in order to investigate the physical properties of the sugarless hard gummy candy as described above, 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. The “elasticity” obtained as a measured value can be used as an index of gummy hardness, and the “stickiness” obtained as a measured value can be used as an index of chewing property. The specific measurement was in accordance with the manual attached to the measurement apparatus used. Table 5 shows the measurement results.

  From the results shown in Tables 1 to 5, it is understood that the elasticity is 280 to 335 MPa · s and the adhesiveness is 75 to 120 MPa · s for those having good evaluations on hardness, taste, chewing property, and stickiness. It was. When sugarless hard gummy candy has both moderate hardness and adhesiveness, it is thought that it has a non-sticky, non-toothed, chewy, chewing and comfortable texture.

Claims (3)

50% to 75% by weight of reduced starch degradation product of 2 or less sugars as solid content, 1 to 30% by weight of reduced starch degradation product of 4 or more sugars , at least one selected from glucomannan and alginic acid ester A sugarless hard gummy candy comprising 0.005 to 0.3% by weight of saccharide and gelatin of 220 or more blooms. The sugarless hard gummy candy according to claim 1, comprising 6 to 14% by weight of the gelatin of 220 or more blooms as a solid content. The sugarless hard gummy candy according to claim 1, wherein the elasticity is 280 to 335 MPa · s, and the adhesiveness is 75 to 120 MPa · s.