JP5866975B2 - Gummy candy with enhanced sourness - Google Patents
Gummy candy with enhanced sourness Download PDFInfo
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- JP5866975B2 JP5866975B2 JP2011239504A JP2011239504A JP5866975B2 JP 5866975 B2 JP5866975 B2 JP 5866975B2 JP 2011239504 A JP2011239504 A JP 2011239504A JP 2011239504 A JP2011239504 A JP 2011239504A JP 5866975 B2 JP5866975 B2 JP 5866975B2
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- 235000009508 confectionery Nutrition 0.000 title claims description 120
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 39
- 150000007524 organic acids Chemical class 0.000 claims description 29
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 28
- 108010010803 Gelatin Proteins 0.000 claims description 19
- 239000008273 gelatin Substances 0.000 claims description 19
- 229920000159 gelatin Polymers 0.000 claims description 19
- 235000019322 gelatine Nutrition 0.000 claims description 19
- 235000011852 gelatine desserts Nutrition 0.000 claims description 19
- 229920002472 Starch Polymers 0.000 claims description 16
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- 239000008107 starch Substances 0.000 claims description 16
- 235000015165 citric acid Nutrition 0.000 claims description 13
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- 239000011247 coating layer Substances 0.000 claims description 11
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 10
- 229940093915 gynecological organic acid Drugs 0.000 claims description 8
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- 239000001630 malic acid Substances 0.000 claims description 7
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 claims description 6
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 claims description 6
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- 239000011668 ascorbic acid Substances 0.000 claims description 5
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- WNLRTRBMVRJNCN-UHFFFAOYSA-N adipic acid Chemical compound OC(=O)CCCCC(O)=O WNLRTRBMVRJNCN-UHFFFAOYSA-N 0.000 description 6
- 239000002585 base Substances 0.000 description 6
- KDYFGRWQOYBRFD-UHFFFAOYSA-N succinic acid Chemical compound OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 6
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- 241000287828 Gallus gallus Species 0.000 description 2
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 2
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- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 description 2
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- NUFKRGBSZPCGQB-FLBSXDLDSA-N (3s)-3-amino-4-oxo-4-[[(2r)-1-oxo-1-[(2,2,4,4-tetramethylthietan-3-yl)amino]propan-2-yl]amino]butanoic acid;pentahydrate Chemical compound O.O.O.O.O.OC(=O)C[C@H](N)C(=O)N[C@H](C)C(=O)NC1C(C)(C)SC1(C)C.OC(=O)C[C@H](N)C(=O)N[C@H](C)C(=O)NC1C(C)(C)SC1(C)C NUFKRGBSZPCGQB-FLBSXDLDSA-N 0.000 description 1
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- AEMOLEFTQBMNLQ-YMDCURPLSA-N D-galactopyranuronic acid Chemical compound OC1O[C@H](C(O)=O)[C@H](O)[C@H](O)[C@H]1O AEMOLEFTQBMNLQ-YMDCURPLSA-N 0.000 description 1
- GGLIEWRLXDLBBF-UHFFFAOYSA-N Dulcin Chemical compound CCOC1=CC=C(NC(N)=O)C=C1 GGLIEWRLXDLBBF-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- IAJILQKETJEXLJ-UHFFFAOYSA-N Galacturonsaeure Natural products O=CC(O)C(O)C(O)C(O)C(O)=O IAJILQKETJEXLJ-UHFFFAOYSA-N 0.000 description 1
- 239000004378 Glycyrrhizin Substances 0.000 description 1
- 240000003183 Manihot esculenta Species 0.000 description 1
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- 241001465754 Metazoa Species 0.000 description 1
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- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 244000228451 Stevia rebaudiana Species 0.000 description 1
- 239000004376 Sucralose Substances 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 235000010358 acesulfame potassium Nutrition 0.000 description 1
- 229960004998 acesulfame potassium Drugs 0.000 description 1
- 239000000619 acesulfame-K Substances 0.000 description 1
- -1 acidulants Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 235000019409 alitame Nutrition 0.000 description 1
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- 150000001413 amino acids Chemical class 0.000 description 1
- 239000000605 aspartame Substances 0.000 description 1
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- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 description 1
- 229960003438 aspartame Drugs 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
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- 235000020971 citrus fruits Nutrition 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
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- NWNUTSZTAUGIGA-UHFFFAOYSA-N dulcin Natural products C12CC(C)(C)CCC2(C(=O)OC2C(C(O)C(O)C(COC3C(C(O)C(O)CO3)O)O2)O)C(O)CC(C2(CCC3C4(C)C)C)(C)C1=CCC2C3(C)CCC4OC1OCC(O)C(O)C1OC1OC(CO)C(O)C(O)C1O NWNUTSZTAUGIGA-UHFFFAOYSA-N 0.000 description 1
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- 238000009415 formwork Methods 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- LPLVUJXQOOQHMX-UHFFFAOYSA-N glycyrrhetinic acid glycoside Natural products C1CC(C2C(C3(CCC4(C)CCC(C)(CC4C3=CC2=O)C(O)=O)C)(C)CC2)(C)C2C(C)(C)C1OC1OC(C(O)=O)C(O)C(O)C1OC1OC(C(O)=O)C(O)C(O)C1O LPLVUJXQOOQHMX-UHFFFAOYSA-N 0.000 description 1
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- UYRUBYNTXSDKQT-UHFFFAOYSA-N glycyrrhizic acid Natural products CC1(C)C(CCC2(C)C1CCC3(C)C2C(=O)C=C4C5CC(C)(CCC5(C)CCC34C)C(=O)O)OC6OC(C(O)C(O)C6OC7OC(O)C(O)C(O)C7C(=O)O)C(=O)O UYRUBYNTXSDKQT-UHFFFAOYSA-N 0.000 description 1
- 235000019410 glycyrrhizin Nutrition 0.000 description 1
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
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- 239000008123 high-intensity sweetener Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
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- 125000002496 methyl group Chemical group [H]C([H])([H])* 0.000 description 1
- GRVDJDISBSALJP-UHFFFAOYSA-N methyloxidanyl Chemical group [O]C GRVDJDISBSALJP-UHFFFAOYSA-N 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
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- HELXLJCILKEWJH-NCGAPWICSA-N rebaudioside A Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O HELXLJCILKEWJH-NCGAPWICSA-N 0.000 description 1
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- CVHZOJJKTDOEJC-UHFFFAOYSA-N saccharin Chemical compound C1=CC=C2C(=O)NS(=O)(=O)C2=C1 CVHZOJJKTDOEJC-UHFFFAOYSA-N 0.000 description 1
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- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 1
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- Confectionery (AREA)
Description
本発明は、酸味が強化されたグミキャンディに関する。さらに詳しくは、本発明は、有機酸をコーティングすることにより酸味が強化されたグミキャンディに関する。 The present invention relates to a gummy candy with enhanced acidity. More specifically, the present invention relates to a gummy candy whose acidity is enhanced by coating with an organic acid.
グミキャンディは、菓子の中でも世界中の幅広い人々に認知されており、噛み応えのある食感と風味とを楽しむ菓子として親しまれている。中でも、刺激や爽快感の得られる有機酸を含んだ酸味の強いグミキャンディは人気があり、さらなる酸味のインパクトが求められている。また、有機酸の一つである、クエン酸は、爽やかな酸味を持つばかりでなく、疲労回復や健康増進のためのサプリメントとしても広く用いられており、非常に幅広い分野で用いられている有機酸である。リンゴ酸や酒石酸などその他の有機酸に関しても、同様に健康補助の効果がうたわれており、嗜好面と健康面との両方の観点から、それらの有機酸を多く含むようなグミキャンディの開発が待たれている。 Gummy candy is recognized by a wide range of people around the world, and is popular as a confectionery that enjoys a chewy texture and flavor. Among them, gummy candy having a strong acidity containing an organic acid that can be stimulated and refreshed is popular, and further impact of acidity is required. Citric acid, an organic acid, not only has a refreshing acidity, but is also widely used as a supplement to relieve fatigue and improve health, and is an organic acid used in a very wide range of fields. It is an acid. Other organic acids such as malic acid and tartaric acid are also said to have health benefits, and the development of gummy candies that contain a lot of these organic acids has been awaited from both a preference and health perspective. It is.
しかし、通常のグミキャンディは、耐酸性が弱く、有機酸の吸湿により経時的な安定性が低下するため、グミキャンディ中に含有させ得る有機酸量はせいぜい５％程度に過ぎない。このため、グミキャンディに劇的な酸味を付与することは望めなかった。ノーベル製菓株式会社製「サワーズ（登録商標）」、カンロ株式会社製「ピュレグミ（登録商標）」、味覚糖株式会社製「シゲキックス（登録商標）」等においては、グミキャンディ表面に有機酸をコーティングする事により、グミキャンディに酸味を付与する方法がとられているが、この場合においてもクエン酸をはじめとする有機酸は、吸湿およびべとつきの原因となり、少量の使用に限られており、また、経時的にも不安定なものであった。 However, ordinary gummy candy has low acid resistance, and the stability over time due to moisture absorption of the organic acid decreases, so the amount of organic acid that can be contained in the gummy candy is only about 5% at most. For this reason, it was not possible to give the gummy candy a dramatic acidity. In Nobel Confectionery Co., Ltd. “Sours (registered trademark)”, Kanro Co., Ltd. “Puregumi (registered trademark)”, Taste Sugar Co., Ltd. “Sigekix (registered trademark)”, etc., the surface of the gummy candy is coated with an organic acid. By this, a method of giving sour taste to gummy candy has been taken, but in this case as well, organic acids such as citric acid cause moisture absorption and stickiness, and are limited to use in small amounts, It was also unstable over time.
これまでにも、グミキャンディの耐熱性や安定性を向上させる目的で、いくつかの試みがなされている。その具体例としては、水溶性カラギナンを添加する事で耐熱性を向上させたグミキャンディ（特許文献１）、乾燥条件を一定の条件で行う事で耐熱性を向上させたグミキャンディ（特許文献２）、および、２種類の異なる粘度を持ったゼラチンを組み合わせる事によって耐熱性を向上させたグミキャンディ（特許文献３）が挙げられる。これらのグミキャンディは、単体では耐熱性や安定性が向上している。しかし、その表面に有機酸をコーティングした場合には、温度変化や経時変化に伴ってその表面がベタ付く「なき」という現象が見られるなど、十分な安定性は得られていなかった。 Some attempts have been made so far to improve the heat resistance and stability of gummy candy. Specific examples thereof include gummy candy having improved heat resistance by adding water-soluble carrageenan (Patent Document 1), and gummy candy having improved heat resistance by performing drying conditions under certain conditions (Patent Document 2). ), And gummy candy (Patent Document 3) having improved heat resistance by combining two types of gelatin having different viscosities. These gummy candies have improved heat resistance and stability when used alone. However, when the surface is coated with an organic acid, sufficient stability has not been obtained, such as a phenomenon of “nothing” in which the surface becomes sticky with changes in temperature and time.
また、特許文献４には、特定の糖組成を有することにより長期保存を可能にした可食性ゼラチンゲルからなる容器の中に、炭酸水素ナトリウム等の吸湿性粉末を密封したゲル食品が提案されている。しかし、特許文献４には、吸湿性粉末として有機酸は例示されていない。また、このゲル食品は吸湿性粉末を密封する事で吸湿性粉末を安定化させているため、有機酸が表面にコーティングされているような物に関して、安定性を保証するものではない。 Patent Document 4 proposes a gel food in which a hygroscopic powder such as sodium hydrogen carbonate is sealed in a container made of an edible gelatin gel that has a specific sugar composition and enables long-term storage. Yes. However, Patent Document 4 does not exemplify an organic acid as the hygroscopic powder. In addition, since this gel food stabilizes the hygroscopic powder by sealing the hygroscopic powder, it does not guarantee the stability with respect to a product whose surface is coated with an organic acid.
本発明の目的は、口に入れた瞬間に今までにない強い酸味を感じ、且つ、経時的にも安定なグミキャンディを提供することにある。 An object of the present invention is to provide a gummy candy that feels an unprecedented sourness at the moment it is put in the mouth and that is stable over time.
本発明者らは、上記課題を解決するために鋭意研究を重ねた結果、有機酸を比較的多量にコーティングした場合でも、長期間安定で、口に入れた瞬間に今までに無い強い酸味を感じるグミキャンディを得ることに成功し、本発明を完成するに至った。 As a result of intensive studies to solve the above-mentioned problems, the present inventors have obtained a strong sour taste that is stable for a long period of time even when an organic acid is coated in a relatively large amount, and at the moment it is put in the mouth. It succeeded in obtaining the gummy candy to feel, and came to complete this invention.
すなわち、本発明は、グミキャンディ部と、グミキャンディ部の表面に形成されるコーティング層とを含むグミキャンディであって、グミキャンディ部は、その全固形分重量に対して、ＨＭペクチンを０．１〜１．０重量％、澱粉を４〜１６重量％、グリセリンを１〜１０重量％、およびゼラチンを３〜１５重量％含み、かつ、水分値が１１％以下であり、コーティング層は、クエン酸、リンゴ酸、酒石酸、およびアスコルビン酸よりなる群から選ばれる１種又は２種以上の有機酸を、グミキャンディ部の全重量に対して４〜８重量％含む、酸味が強化されたグミキャンディに関する。
In other words, the present invention is a gummy candy including a gummy candy part and a coating layer formed on the surface of the gummy candy part, and the gummy candy part has an HM pectin content of 0. 1 to 1.0 wt%, starch 4-16 wt%, 1-10 wt% of glycerin, and include gelatin 3-15 wt%, and moisture content of not more than 11%, the coating layer, citric acid, malic acid, tartaric acid, and one or more organic acids selected from ascorbic acid by Li Cheng group comprises 4-8% by weight relative to the total weight of the gummy candy portion, acidity is enhanced Related to Gummy Candy.
本発明によれば、口に入れた瞬間に今までにない強い酸味を感じ、且つ、経時的にも安定なグミキャンディを提供することが出来る。 According to the present invention, it is possible to provide a gummy candy that feels an unprecedented sourness at the moment it is put in the mouth and that is stable over time.
本発明のグミキャンディは、グミキャンディ部と、グミキャンディ部の表面に形成されるコーティング層とを含む。グミキャンディ部は、その全固形分重量に対して、ＨＭペクチンを０．１〜１．０重量％、澱粉を４〜１６重量％およびグリセリンを１〜１０重量％含み、かつ、水分値が１１％以下であることを特徴とする。また、コーティング層は、クエン酸、リンゴ酸、酒石酸、アスコルビン酸、アジピン酸およびコハク酸よりなる群から選ばれる１種又は２種以上の有機酸を、グミキャンディ部の全重量に対して４〜８重量％含むことを特徴とする。 The gummy candy of the present invention includes a gummy candy part and a coating layer formed on the surface of the gummy candy part. The gummy candy part contains 0.1 to 1.0% by weight of HM pectin, 4 to 16% by weight of starch and 1 to 10% by weight of glycerin, and has a moisture value of 11 based on the total solid weight. % Or less. In addition, the coating layer contains one or two or more organic acids selected from the group consisting of citric acid, malic acid, tartaric acid, ascorbic acid, adipic acid and succinic acid in an amount of 4 to 4 based on the total weight of the gummy candy part. It is characterized by containing 8% by weight.
本発明においては、上記特徴を有するグミキャンディ部と、上記特徴を有するコーティング層とを組み合わせて用いることにより、本発明の優れた効果が得られる。すなわち、グミキャンディ部の耐酸性、耐熱性や長期安定性が向上するだけでなく、コーティング層に含まれる有機酸の吸湿およびそれに伴うグミキャンディ部の安定性の低下が抑制される。その結果、本発明のグミキャンディを口に入れた瞬間に、今までのグミキャンディにはない強い酸味を感じることができる。しかも、本発明のグミキャンディは、グミキャンディ部に比較的多量の有機酸をコーティングしているにもかかわらず、長期間保存した後でも、口に入れた瞬間に強い酸味を感じることができる。 In this invention, the outstanding effect of this invention is acquired by using the gummy candy part which has the said characteristic, and the coating layer which has the said characteristic in combination. That is, not only the acid resistance, heat resistance and long-term stability of the gummy candy part are improved, but also the moisture absorption of the organic acid contained in the coating layer and the accompanying decrease in the stability of the gummy candy part are suppressed. As a result, at the moment when the gummy candy of the present invention is put in the mouth, it is possible to feel a strong sourness not found in conventional gummy candy. In addition, the gummy candy of the present invention can feel a strong sour taste at the moment when it is put in the mouth even after being stored for a long period of time, even though the gummy candy part is coated with a relatively large amount of organic acid.
以下、グミキャンディ部およびコーティング層に含まれる各成分について、詳しく説明する。 Hereinafter, each component contained in the gummy candy part and the coating layer will be described in detail.
［グミキャンディ部］
グミキャンディ部は、糖分と共に、ＨＭペクチン、澱粉およびグリセリンを含み、残部が水である。
糖分としては特に限定されないが、たとえば、砂糖、水飴等が挙げられる。これらの糖分を水に溶解して、糖液として用いてもよい。グミキャンディ部における砂糖の含有量は特に限定されないが、好ましくは、グミキャンディ部の全固形分重量に対して２０重量％〜５０重量％である。また、グミキャンディ部における水飴の含有量も特に限定されないが、好ましくは、グミキャンディ部の全固形分重量に対して３０重量％〜７０重量％である。
[Gummy Candy Club]
The gummy candy part contains HM pectin, starch and glycerin together with sugar, and the balance is water.
Although it does not specifically limit as sugar content, For example, sugar, a syrup, etc. are mentioned. These sugar components may be dissolved in water and used as a sugar solution. Although content of the sugar in a gummy candy part is not specifically limited, Preferably, it is 20 to 50 weight% with respect to the total solid weight of a gummy candy part. Moreover, the content of chickenpox in the gummy candy part is not particularly limited, but is preferably 30% by weight to 70% by weight with respect to the total solid weight of the gummy candy part.
ＨＭペクチンは、メチルエステル化されたガラクツロン酸の含有割合（％）を示すエステル化度（ＤＥ）が５０％以上の高メトキシル（ＨＭ）ペクチンである。ＨＭペクチンとしては特に限定されないが、リンゴ由来のものおよび／またはシトラス由来のものを好ましく使用できる。グミキャンディ部におけるＨＭペクチンの含有量は、グミキャンディ部の全固形分重量に対して、０．１重量％〜１．０重量％であり、グミキャンディ部の経時的な安定性を一層向上させるという観点から、好ましくは０．３重量％〜０．７重量％である。 HM pectin is a high methoxyl (HM) pectin having a degree of esterification (DE) of 50% or more, which indicates the content (%) of methyl esterified galacturonic acid. Although it does not specifically limit as HM pectin, The thing derived from an apple and / or the thing derived from a citrus can be used preferably. The content of HM pectin in the gummy candy part is 0.1% by weight to 1.0% by weight with respect to the total solid weight of the gummy candy part, and the stability of the gummy candy part over time is further improved. From this point of view, it is preferably 0.3% by weight to 0.7% by weight.
ＨＭペクチンの含有量が０．１重量％未満では、グミキャンディ部の熱安定性が不十分になる傾向がある。ＨＭペクチンの含有量が１．０重量％よりも多いと、後述するゼラチンとのゲル化競合が起こって、グミキャンディ部が不安定になり、経時的な安定性が不十分になる傾向がある。 When the content of HM pectin is less than 0.1% by weight, the thermal stability of the gummy candy part tends to be insufficient. When the content of HM pectin is more than 1.0% by weight, gelation competition with gelatin, which will be described later, occurs, and the gummy candy part tends to be unstable and the stability over time tends to be insufficient. .
澱粉としては特に限定されず、とうもろこし、米、馬鈴薯、タピオカ等の各種澱粉含有植物由来の澱粉を使用できる。また、酸処理、架橋処理などを施した加工澱粉も用いる事が出来る。グミキャンディ部を作製する上での作業性の観点から酸処理された加工澱粉が好ましい。グミキャンディ部における澱粉の含有量は、グミキャンディ部の全固形分重量に対して、４重量％〜１６重量であり、グミキャンディ部の経時的な安定性を一層向上させるという観点から、好ましくは５重量％〜１０重量％である。 The starch is not particularly limited, and starch derived from various starch-containing plants such as corn, rice, potato, tapioca and the like can be used. In addition, processed starch that has been subjected to acid treatment, crosslinking treatment or the like can also be used. From the viewpoint of workability in producing a gummy candy portion, acid-treated processed starch is preferred. The content of starch in the gummy candy part is 4% to 16% by weight with respect to the total solid weight of the gummy candy part, preferably from the viewpoint of further improving the temporal stability of the gummy candy part. 5 to 10% by weight.
澱粉の含有量が４重量％未満では、グミキャンディ部の熱安定性が不十分になる傾向がある。澱粉の含有量が１６重量％よりも多いと、後述するゼラチンとのゲル化競合が起こって、グミキャンディ部が不安定になり、経時的な安定性が不十分になる傾向がある。 If the starch content is less than 4% by weight, the thermal stability of the gummy candy part tends to be insufficient. When the starch content is more than 16% by weight, gelation competition with gelatin described later occurs, the gummy candy part becomes unstable, and the stability over time tends to be insufficient.
グリセリンは、グリセロール又は１，２，３−プロパントリオールとも呼ばれる、無色透明の粘性液体である。グミキャンディ部におけるグリセリンの含有量は、グミキャンディ部の全固形分重量に対して、１重量％〜１０重量％であり、グミキャンディ部の経時的な安定性を一層向上させるという観点から、好ましくは３重量％〜７重量％である。グリセリンの含有量が１重量％未満では、グミキャンディ部の経時的な安定性が不十分になる傾向がある。グリセリンの含有量が１０重量％よりも多いと、グミキャンディ部が適度な弾力を失い、ベトつきが発生する傾向がある。 Glycerin is a colorless and transparent viscous liquid, also called glycerol or 1,2,3-propanetriol. The content of glycerin in the gummy candy part is 1% by weight to 10% by weight with respect to the total solid weight of the gummy candy part, and is preferable from the viewpoint of further improving the temporal stability of the gummy candy part. Is from 3% to 7% by weight. If the content of glycerin is less than 1% by weight, the stability of the gummy candy part over time tends to be insufficient. When the content of glycerin is more than 10% by weight, the gummy candy part loses an appropriate elasticity and tends to be sticky.
グミキャンディ部は、糖分、ＨＭペクチン、澱粉およびグリセリンの他に、ゼラチンを含むことが好ましい。ゼラチンを含むことにより、グミキャンディとしての食感がさらに向上する。ゼラチンは、例えば、コラーゲンを含むゼラチン原料を酸処理またはアルカリ処理した後、水洗、抽出および精製することにより製造できる。このとき、酸処理またはアルカリ処理における処理の仕方によって、グミキャンディ部の食感に変化を与えることができるので、酸処理叉はアルカリ処理の方法を適宜変更してもよい。そして、いずれの処理を施したゼラチンを用いても良い。コラーゲンを含むゼラチン原料としては、例えば、牛骨、牛皮、豚骨、豚皮、鶏骨、鶏皮等の獣や鳥由来の原料、魚等の水生生物由来の原料等が挙げられる。ゼラチンは１種を単独でまたは２種以上を組み合わせて使用できる。グミキャンディ部におけるゼラチンの含有量は特に限定されないが、グミキャンディ部の全固形分重量に対して、好ましくは３〜１５重量％、さらに好ましくは４〜１０重量％である。 The gummy candy part preferably contains gelatin in addition to sugar, HM pectin, starch and glycerin. By including gelatin, the texture as a gummy candy is further improved. Gelatin can be produced, for example, by subjecting a gelatin raw material containing collagen to acid treatment or alkali treatment, followed by washing with water, extraction and purification. At this time, since the texture of the gummy candy portion can be changed depending on the treatment method in the acid treatment or the alkali treatment, the acid treatment or the alkali treatment method may be appropriately changed. Then, any processed gelatin may be used. As a gelatin raw material containing collagen, for example, raw materials derived from animals such as beef bones, cow skin, pork bones, pork skins, chicken bones, chicken skins and the like, and raw materials derived from aquatic organisms such as fish, and the like can be mentioned. Gelatin can be used individually by 1 type or in combination of 2 or more types. The content of gelatin in the gummy candy part is not particularly limited, but is preferably 3 to 15% by weight, more preferably 4 to 10% by weight, based on the total solid weight of the gummy candy part.
グミキャンディ部は、必要に応じて、グミキャンディに一般的に用いられる添加剤の１種または２種以上を含んでいてもよい。このような添加剤としては、たとえば、香料、酸味料、高甘味度甘味料（アスパルテーム、グリチルリチン、サッカリン、ステビア、ズルチン、アリテーム、トリクロロシュークロース、ソーマチン、アセスルファムカリウム、スクラロースなど）、着色料、油脂、乳化剤、ビタミン類、ミネラル類、アミノ酸、乳製品、果汁等が挙げられる。これらの添加剤を含有させることで、グミキャンディ部の嗜好性の幅を広げることが出来る。 The gummy candy part may contain the 1 type (s) or 2 or more types of the additive generally used for a gummy candy as needed. Examples of such additives include fragrances, acidulants, high-intensity sweeteners (aspartame, glycyrrhizin, saccharin, stevia, dulcin, alitame, trichlorosucrose, thaumatin, acesulfame potassium, sucralose, etc.), coloring agents, fats and oils , Emulsifiers, vitamins, minerals, amino acids, dairy products, fruit juices and the like. By containing these additives, the range of palatability of the gummy candy part can be expanded.
グミキャンディ部の水分値は、グミキャンディ部の安定性に密接な関係があり、本発明では１１％以下になるように調整され、中でも９〜１０％であれば安定であり、且つ、グミキャンディとしてより好ましい食感が得られる。なお、水分値は、減圧乾燥法により測定される値である。 The moisture value of the gummy candy part is closely related to the stability of the gummy candy part, and is adjusted to be 11% or less in the present invention, among which 9 to 10% is stable, and the gummy candy part More preferable texture can be obtained. The moisture value is a value measured by a reduced pressure drying method.
なお、グミキャンディ部が、上記した糖分、ＨＭペクチン、澱粉、グリセリンおよびゼラチンを含む場合は、各原料の合計量が１００重量％になるように、各原料の含有量を決定するのが好ましい。各原料の含有量は、上記した各原料の含有量の範囲の中から適宜選択される。 In addition, when a gummy candy part contains above-mentioned sugar content, HM pectin, starch, glycerol, and gelatin, it is preferable to determine content of each raw material so that the total amount of each raw material may be 100 weight%. The content of each raw material is appropriately selected from the range of the content of each raw material described above.
［コーティング層］
コーティング層は、クエン酸、酒石酸、リンゴ酸、アスコルビン酸、アジピン酸およびコハク酸よりなる群から選ばれる１種又は２種以上の有機酸を含む。本発明のグミキャンディにおける有機酸の含有量は、グミキャンディ部の全重量に対して４〜８重量％であり、好ましくは５〜６重量％である。有機酸の含有量が４重量％未満になると、グミキャンディの酸味が弱くなり、口に入れた瞬間のインパクトに乏しい。有機酸の含有量が８重量％よりも多いと、吸湿性が高くなり過ぎ、表面がべとつく「なき」という現象が発生しやすい。
[Coating layer]
The coating layer contains one or more organic acids selected from the group consisting of citric acid, tartaric acid, malic acid, ascorbic acid, adipic acid and succinic acid. Content of the organic acid in the gummy candy of this invention is 4 to 8 weight% with respect to the total weight of a gummy candy part, Preferably it is 5 to 6 weight%. When the content of the organic acid is less than 4% by weight, the sourness of the gummy candy becomes weak and the impact at the moment of putting in the mouth is poor. When the content of the organic acid is more than 8% by weight, the hygroscopic property becomes too high, and the phenomenon of “nothing” that the surface becomes sticky tends to occur.
［グミキャンディの製造方法］
本発明のグミキャンディは、グミキャンディ部の作製工程と、コーティング工程とを含む一般的な製造方法で作ることができる。その一例を示せば、次の通りである。
[Gummy Candy Production Method]
The gummy candy of this invention can be made with the general manufacturing method including the production process of a gummy candy part, and a coating process. An example is as follows.
グミキャンディ部の作製工程では、まず、ゼラチンを水に膨潤させてゼラチン溶液とし、６０℃に保温する。別に、砂糖や水飴を水に溶解して糖液を調製し、これにＨＭペクチン、澱粉およびグリセリンを添加し、加熱してこれらを溶解する。この糖液と先に保温しておいたゼラチン溶液とを攪拌混合して、グミキャンディベースを調製する。この混合の際、有機酸や香料、色素等を加えておくのが一般的である。 In the production process of the gummy candy part, first, gelatin is swollen in water to obtain a gelatin solution, which is kept at 60 ° C. Separately, sugar and starch syrup are dissolved in water to prepare a sugar solution, to which HM pectin, starch and glycerin are added and heated to dissolve them. A gummy candy base is prepared by stirring and mixing the sugar solution and the gelatin solution previously kept warm. In general, organic acids, fragrances, pigments and the like are added during the mixing.
さらに、上記で得られたグミキャンディベースを成形することにより、本発明のグミキャンディの芯材となるグミキャンディ部が得られる。成形は、例えば、グミキャンディベースをモールド（型枠）内に充填し、その状態で乾燥させることにより行われる。乾燥は、グミキャンディベースの水分値が１１％以下になるまで行われる。乾燥及び水分値の測定には、公知の手段および装置を利用すればよい。乾燥後、前記モールドから取り出すことでグミキャンディ部を得ることができる。この後、コーティング工程に移る。 Furthermore, the gummy candy part used as the core material of the gummy candy of this invention is obtained by shape | molding the gummy candy base obtained above. Molding is performed by, for example, filling a gummy candy base in a mold (formwork) and drying in that state. Drying is performed until the moisture value of the gummy candy base becomes 11% or less. Known means and apparatus may be used for drying and measuring the moisture value. A gummy candy part can be obtained by taking out from the said mold after drying. Thereafter, the coating process is started.
コーティング工程では、上記で得られたグミキャンディ部の表面の少なくとも一部に、所定量の有機酸をコーティングする。コーティング方法としては、例えば、グミキャンディ部の表面を蒸気や砂糖溶液等で湿らせた後、有機酸を付着させる方法が挙げられる。このコーティング方法は、回転釜などを用いて行えば良い。これにより、本発明のグミキャンディが得られる。 In the coating step, a predetermined amount of organic acid is coated on at least a part of the surface of the gummy candy part obtained above. Examples of the coating method include a method in which the surface of the gummy candy portion is moistened with steam or a sugar solution, and then an organic acid is attached. This coating method may be performed using a rotary hook or the like. Thereby, the gummy candy of this invention is obtained.
次に、実施例によって本発明を詳細に説明するが、本発明はこれらの実施例により何ら制限されるものではない。 EXAMPLES Next, although an Example demonstrates this invention in detail, this invention is not restrict | limited at all by these Examples.
（実施例１）
表１に示す組成（重量％）になるように、各原料を用いた。まず、グラニュー糖および水飴を用いて糖液を作製した。得られた糖液と、水で膨潤したゼラチン溶液とを混合した。得られた混合液に酸味料としてクエン酸および香料としてレモン香料を添加し、水分値を２８％に調整し、グミキャンディベースを作製した。得られたグミキャンディベースを直径１．０ｃｍ、高さ０．８ｃｍの円柱状の型を抜いたコーンスターチモールドに単重１．０ｇになるように充填し、４０℃の乾燥庫で水分値が１０％になるまで乾燥させ、グミキャンディ部を作製した。
Example 1
Each raw material was used so that it might become a composition (weight%) shown in Table 1. First, a sugar solution was prepared using granulated sugar and chickenpox. The obtained sugar solution and a gelatin solution swollen with water were mixed. Citric acid as an acidulant and lemon fragrance as a fragrance were added to the obtained mixed solution to adjust the moisture value to 28% to prepare a gummy candy base. The obtained gummy candy base was filled in a corn starch mold obtained by removing a cylindrical mold having a diameter of 1.0 cm and a height of 0.8 cm so as to have a single weight of 1.0 g, and a moisture value of 10 was obtained in a drying cabinet at 40 ° C. To give a gummy candy part.
その後、コーンスターチモールドからグミキャンディ部を取り出し、コーティングを行った。コーティングは、オニオン型回転釜内にて撹拌状態にあるグミキャンディ部に７０重量％砂糖溶液を噴霧して湿らせた後、グミキャンディ部の全重量に対して５重量％のクエン酸をグミキャンディ部表面に付着させ、目的のグミキャンディを得た。 Thereafter, the gummy candy part was taken out from the corn starch mold and coated. The coating is performed by spraying a 70% by weight sugar solution on the gummy candy part that is being stirred in the onion-type rotary kettle, and then adding 5% by weight citric acid to the total weight of the gummy candy part. The gummy candy of interest was obtained by adhering to the surface of the part.
得られたグミキャンディは、口に入れた瞬間にインパクトのある強い酸味を感じ、３７℃の雰囲気下で３０日間保存しても、「なき」はみられず、経時的安定性の良い物であった。 The gummy candy obtained has a strong acidity with impact at the moment of putting in the mouth, and even when stored for 30 days in an atmosphere of 37 ° C., there is no “nothing” and it has good stability over time. there were.
（実施例２）
実施例１と同様にしてグミキャンディ部を作製した。このグミキャンディ部に、有機酸の種類および有機酸のグミキャンディ部全重量に対する割合を、クエン酸５重量％からクエン酸３重量％およびリンゴ酸２重量％に変更する以外は、実施例１と同様にして、有機酸のコーティングを行ない、目的のグミキャンディを得た。得られたグミキャンディは、口に入れた瞬間にインパクトのある強い酸味を感じ、３７℃の雰囲気下で３０日間保存しても、「なき」はみられず、経時的な安定性の良い物であった。
(Example 2)
A gummy candy part was produced in the same manner as in Example 1. Except for changing the kind of organic acid and the ratio of the organic acid to the total weight of the gummy candy part in this gummy candy part from 5% by weight citric acid to 3% by weight citric acid and 2% by weight malic acid, Example 1 and In the same manner, an organic acid coating was performed to obtain the desired gummy candy. The obtained gummy candy has a strong acidity with an impact at the moment when it is put in the mouth, and even when stored in an atmosphere at 37 ° C. for 30 days, there is no “nothing” and it has a good stability over time. Met.
また、クエン酸やリンゴ酸以外に、酒石酸、アスコルビン酸、アジピン酸、コハク酸などを用いてコーティングを行った場合にも同様の結果が得られた。 Similar results were obtained when coating was performed using tartaric acid, ascorbic acid, adipic acid, succinic acid and the like in addition to citric acid and malic acid.
（比較例１）
クエン酸のグミキャンディ部全重量に対する割合を５重量％から３重量％に変更する以外は、実施例１と同様にして、目的のグミキャンディを得た。得られたグミキャンディは、口に入れた瞬間のインパクトに乏しいものであった。
(Comparative Example 1)
The target gummy candy was obtained in the same manner as in Example 1 except that the ratio of citric acid to the total weight of the gummy candy part was changed from 5% by weight to 3% by weight. The obtained gummy candy had poor impact at the moment of putting it in the mouth.
（比較例２）
クエン酸のグミキャンディ部全重量に対する割合を５重量％から９重量％に変更する以外は、実施例１と同様にして、目的のグミキャンディを得た。得られたグミキャンディは、口に入れた瞬間にインパクトのある強い酸味を感じるものの、３７℃の雰囲気下で３０日間保存すると、「なき」がみられ、経時的安定性の悪いものであった。
(Comparative Example 2)
The target gummy candy was obtained in the same manner as in Example 1 except that the ratio of citric acid to the total weight of the gummy candy part was changed from 5% by weight to 9% by weight. The obtained gummy candy felt strong sourness with impact at the moment of putting in the mouth, but when stored for 30 days in an atmosphere of 37 ° C., “nothing” was seen, and the stability over time was poor. .
（比較例３）
グミキャンディ部の水分値を１０％から１３％に変更する以外は、実施例１と同様にして、目的のグミキャンディを得た。得られたグミキャンディは、口に入れた瞬間にインパクトのある強い酸味を感じるものの、３７℃の雰囲気下で３０日間保存すると、「なき」がみられ、経時的安定性の悪いものであった。
(Comparative Example 3)
The target gummy candy was obtained in the same manner as in Example 1 except that the moisture value of the gummy candy part was changed from 10% to 13%. The obtained gummy candy felt strong sourness with impact at the moment of putting in the mouth, but when stored for 30 days in an atmosphere of 37 ° C., “nothing” was seen, and the stability over time was poor. .
（比較例４〜９）
表１に示す組成（重量％）になるように各原料を用いる以外は、実施例１と同様にして、それぞれ目的のグミキャンディを得た。得られたそれぞれのグミキャンディは、口に入れた瞬間にインパクトのある強い酸味を感じるものの、３７℃の雰囲気下で３０日間保存すると、表面がべとつく「なき」がみられ、経時的安定性の悪いものであった。
(Comparative Examples 4 to 9)
The target gummy candy was obtained in the same manner as in Example 1 except that each raw material was used so as to have the composition (% by weight) shown in Table 1. Each of the obtained gummy candies has a strong acidity with impact at the moment of putting in the mouth, but when stored in an atmosphere of 37 ° C. for 30 days, the surface becomes sticky “nothing”, which is stable over time. It was bad.
Claims (1)
前記グミキャンディ部は、その全固形分重量に対して、ＨＭペクチンを０．１〜１．０重量％、澱粉を４〜１６重量％、グリセリンを１〜１０重量％、およびゼラチンを３〜１５重量％含み、かつ、水分値が１１％以下であり、
前記コーティング層は、クエン酸、リンゴ酸、酒石酸、およびアスコルビン酸よりなる群から選ばれる１種又は２種以上の有機酸を、前記グミキャンディ部の全重量に対して４〜８重量％含む、酸味が強化されたグミキャンディ。 A gummy candy comprising a gummy candy part and a coating layer formed on the surface of the gummy candy part,
The gummy candy unit, based on the total solids weight, the HM pectin 0.1 to 1.0 wt%, starch 4-16 wt%, 1-10 wt% of glycerin, and 3 gelatin Containing 15% by weight and having a moisture value of 11% or less,
The coating layer, citric acid, malic acid, tartaric acid, and one or more organic acids selected from ascorbic acid by Li Cheng group comprises 4-8% by weight relative to the total weight of the gummy candy portion Gummy candy with enhanced acidity.
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