JP6115081B2 - Soft candy - Google Patents

Description

  The present invention relates to a soft candy.

  Soft candy has been popular with a wide range of ages as a confectionery that enjoys a chewy texture with flavor and chewing properties. However, recently, consumer preference for soft candy has been declining.

  The reason why soft candy cannot meet the demands of consumers is that it is stuck to teeth and cannot be separated, and various solutions have been proposed. For example, an anti-toothing composition for soft candy containing a galactomannan degradation product having a molecular weight of 10,000 to 20,000 has been proposed as a solution for toothing with additives (see Patent Document 1). However, the toothed solution with additives has the problem of detracting from the taste of the soft candy itself. Therefore, as a solution different from conventional methods using additives, soft candy is proposed in which 5 to 30% by weight of gummy having a water content of 10 to 20% by weight is dispersed in the soft candy (patent) Reference 2). By including gummy, this soft candy not only prevents teething, but also the flavor of the fruit juice contained in the gummy stands out, and a stronger fruit juice feeling can be experienced.

  The soft candy of patent document 2 does not improve toothing by adding various additives to the soft candy as in the prior art, but a method of dispersing other solids in the solid candy. Is adopted. Of course, other solid materials do not dissolve in gelatin and saccharides contained in soft candy, and it is necessary that the texture and taste of soft candy match. The technology disclosed in Patent Document 2 finds that gummy has a very good matching property with soft candy, and further disperses gummy having a predetermined size in the candy dough so that the soft candy can be toothed. It has been solved.

  Further, as soft candy other than the above, granular gummi having a water content of 10 to 20% by weight is dispersed in the candy dough, and a string-like or sheet-like gummi having a moisture content of 10 to 20% by weight is used. A soft candy wrapped around the outer surface of a candy dough (see Patent Document 3), a tablet having a moisture content of 0 to 6% by weight, containing sugar and crystalline cellulose, and having a granular, rod-like or plate-like shape. Soft candy (see Patent Document 4) dispersed in the dough, sugar and a predetermined amount of crystalline cellulose, and the candy dough having a water content of 6 to 20% by weight, the size of which is the height of the final product Soft candy (see Patent Document 5) in which gummy that is 20 to 80% of the above is dispersed, and linear gummy whose moisture content is 10 to 20% by weight is covered with candy dough Such as bent over it soft candy (see Patent Document 6), and the like. All these soft candy has become a hit product widely accepted by consumers.

  On the other hand, due to diversification of tastes in recent years, confections with strong sourness that can be stimulated and refreshed are becoming popular, and further impact of sourness is required. In general, sugars typified by sugar are hydrolyzed by an acid, and in candy, when the acid content exceeds about 3% by weight, the sugars are decomposed and stickiness tends to occur.

  The present applicant has proposed a sugarless gummy candy having a strong acidity and excellent storage stability by containing a predetermined amount of reduced palatinose (registered trademark) and an organic acid in the solid content (see Patent Document 7). ). In addition, sugarless soft candy that contains a predetermined amount of citric acid and / or ascorbic acid and reduced palatinose, has a strong acidity and does not have stickiness has been proposed (see Patent Document 8). These candies have a sour impact, but the sourness becomes so strong that they chew, and there is little undulation as a taste, and because they are based on sugarless, there is room for improvement from the viewpoint of taste as a confectionery. there were.

  Therefore, there is a need for a new soft candy that is based on sugar, does not have teeth, has an impactful acidity, and can enjoy a change in taste with a fruit juice feeling.

Japanese Patent No. 3485781 Japanese Patent No. 3405323 Japanese Patent No. 3794416 Japanese Patent No. 4380619 Japanese Patent No. 3555597 Japanese Patent No. 3769652 JP 2011-244775 A JP 2011-072295 A

  The present invention has been made in view of such circumstances, and the object of the present invention is that it is not toothed and can enjoy a change in taste due to a strong sour impact and a refreshing fruit juice feeling. The object is to provide a soft candy having a new taste.

  In the soft candy described in Patent Documents 2, 3, and 6 in the course of research for solving the above problems, the present inventors have used a high acidity gummy candy described in Patent Document 7 as a gummi (hereinafter, specifically refused). The idea was to simply use “high acidity gummi” unless otherwise specified. However, a soft candy in which a high acidity gummy is dispersed in a candy dough has a texture that has a relatively poor elasticity and thus has a texture without a sense of unity. Furthermore, the soft candy has a flavor that makes the taste change somewhat unpleasant due to the difference in taste between the candy dough and the high acidity gummi.

  Therefore, the present inventors tried to prepare a soft candy using a high acidity gummi added with sugars in order to reduce the difference in taste between the candy dough and the high acidity gummi. However, although the difference in taste is slightly reduced by adding sugar to the high acid taste gummi, depending on the amount of sugar added, the high acid taste gummi becomes harder than necessary or becomes too soft to maintain the shape of the gummi. It became clear that there was no state. If the gummi becomes too hard, the difference in hardness between the candy dough and the high acidity gummy will be too large, and although there will be an improvement effect with teeth, the soft texture of the candy dough and the very hard texture of the high acidity gummy It feels disjointed, resulting in a texture without a sense of unity. Furthermore, since the high acidity gummy is too hard, its taste is difficult to come out, and the fruit juice feeling and taste change are poor. Moreover, when it becomes too soft to maintain the shape of the gummi, it cannot be combined with the candy dough, and thereby, the effect of improving the toothing cannot be obtained.

  As a result of further research based on the above findings, the present inventors set the content of the organic acid in the high acid taste gummy within the range specified in Patent Document 7, and patented the content of reduced palatinose and / or palatinose. After making it outside the range specified in Document 7, a configuration in which saccharides were added was found. According to this configuration, unexpectedly, the decomposition of saccharides is moderately suppressed and hardly causes stickiness, and the elasticity, hardness and sourness are moderately compatible with the candy dough. It has been found that high acidity gummy can be obtained.

  And, the present inventors disperse the above-mentioned high acidity gummy in another form in the candy dough, insert it in the candy dough, or wrap it around the outer surface of the candy dough to produce a soft candy, Improves the soft candy, improves the prevention of teething, has a comfortable texture that combines gummy and candy dough, and has a strong sour impact and a refreshing fruit juice The present inventors have found that a soft candy having a new delicious taste as a confectionery can be obtained by creating a taste change that can be felt alternately or simultaneously.

That is, the present invention is a soft candy containing gelatin and saccharide as a solid content, and containing 5 to 30% by weight of gummy having a water content of 10 to 20% by weight, and soft candy dough, The gummi contains palatinose and / or reduced palatinose in an amount of 10 to 50% by weight in the total solid content of the gummy, organic acid in an amount of 5 to 30% by weight in the total solid content of the gummy, and gelatin in the total solid content of the gummy. The present invention relates to a soft candy characterized by containing 20 to 60% by weight of the saccharide other than palatinose and reduced palatinose in the total solid content of the gummy .

In a preferred embodiment of the present invention, the gummi is granular, the size of one grain of the gummi is 20 to 80% of the height of the soft candy that is the final product, and the gummi is dispersed in the soft candy dough doing.
In another preferred form of the present invention, the gummi is in the form of a string or a sheet, and the gummi is wound around a part or the entire surface of the soft candy dough.
In still another preferred embodiment of the present invention, the gummi is string-like, and the gummy is wrapped with a soft candy dough (hereinafter simply referred to as “candy dough”).

  According to the present invention, by dispersing or inserting gummy having a predetermined composition in soft candy, or by wrapping it around the outer surface of soft candy, there is no toothing and the taste of sourness with a refreshing fruit juice feeling It can give the pleasure of changing and can provide a new taste.

  The soft candy of the present invention is characterized in that the candy dough contains a predetermined amount of gummy having a predetermined composition described later.

  The form of the soft candy of the present invention is not particularly limited as long as the candy dough and the gummi are mixed, but for example, a form in which granular gummy is dispersed in the candy dough, a string shape, a bar shape, a sheet shape, etc. A form in which the gummi is wrapped around a part or the entire outer surface of the candy dough, or a form in which the gummy is inserted into the candy dough by wrapping around the string-like or stick-like gummy with the candy dough is preferable. In addition, the above-mentioned granular gummy includes various three-dimensional gummy such as a spherical shape, a rugby ball shape, an ellipsoidal shape, a cubic shape, a rectangular parallelepiped shape, a prismatic shape, a cylindrical shape, a pyramid shape, a conical shape, and a star shape. Is done. The granular gummy may be an irregular gummy that does not have a solid shape.

Gummy contains gelatin, palatinose (registered trademark) and sugars other than reduced palatinose (registered trademark), palatinose and / or reduced palatinose, and an organic acid, and has a water content of 10 to 20% by weight. It is a certain high acidity gummy. Moreover, content of the gummi in the soft candy of this invention is 5 to 30 weight%. Gummy has such characteristics, so it can give soft candy a non-toothed property and a taste change based on strong sour impact and refreshing fruit juice feeling, and has a new taste. Can provide.
The gummy used in the present invention will be described in more detail below.

  As gelatin contained in gummy, food grade gelatin can be used without particular limitation, and examples thereof include pork skin gelatin, pork bone gelatin, beef bone gelatin, and fish gelatin. Gelatin can be used individually by 1 type or in combination of 2 or more types. The content of gelatin is preferably 0.2 to 10% by weight in the total solids contained in gummy (hereinafter referred to as “total gummy solids”), and more preferably in the total solids of gummy. 5 to 10% by weight.

  If the gelatin content is less than 0.2% by weight, the gummi becomes soft and the texture and mass productivity of the soft candy of the present invention tend to be reduced. If the gelatin content exceeds 10% by weight, the elasticity of the gummi becomes too strong, and the compatibility of the texture between the gummi and the candy dough tends to decrease.

  As sugars other than reduced palatinose and palatinose contained in gummy, saccharides for food can be used without particular limitation, for example, monosaccharides such as glucose and fructose, disaccharides such as sucrose, lactose and trehalose, oligosaccharides such as raffinose and stachyose. Sugar alcohols such as saccharides, maltitol, lactitol, sorbitol, mannitol, xylitol, erythritol, glycerin, reduced starch hydrolyzate, reduced xylooligosaccharide, reduced branched oligosaccharide, starch syrup, reduced starch syrup, enzyme starch syrup, fructose glucose liquid sugar, Examples thereof include liquid sugars such as glucose liquid sugar. These saccharides can be used alone or in combination of two or more.

  The content of reduced palatinose and saccharides other than palatinose is preferably 20 to 60% by weight in the total solid content of gummy, more preferably 20 to 40% by weight in the total solid content of gummy. When the saccharide content is less than 20% by weight, the gummy acidity tends to stand out, or the elasticity and hardness of the gummy tend to decrease. When the saccharide content exceeds 60% by weight, the sourness of gummy is weakened or the hardness of gummy tends to increase. As a result, in any case, the soft candy of the present invention having a sense of unity and rich in taste tends to be difficult to obtain.

  Palatinose contained in gummy is also called isomaltulose or isomerized sucrose and has a good quality sweetness similar to sucrose. Produced from sucrose by the action of α-glucosyltransferase. As a non-cariogenic sweetener, it is generally used in confectionery and food. Reduced palatinose, also called Palatinite (registered trademark), is produced by reducing palatinose and is generally used in confectionery and foods as a non-cariogenic sweetener and a low-calorie functional sweetener. Among palatinose and reduced palatinose, palatinose is preferable in terms of flavor including the balance between the sourness and fruit juice feeling of the resulting soft candy. Although palatinose and reduced palatinose are usually in the form of syrup, crystalline palatinose and / or crystalline reduced palatinose obtained by crystallizing these may be used.

  The content of palatinose and / or reduced palatinose is 10 to 50% by weight in the total solid content of gummy, preferably 20 to 40% by weight in the total solid content of gummy. When the content of palatinose and / or reduced palatinose is less than 10% by weight, decomposition of the saccharide by the organic acid occurs, and the gummi becomes too soft, and when it exceeds 50% by weight, the gummi becomes too hard, The compatibility of the texture decreases.

  Examples of the organic acid contained in gummy include one or more selected from the group consisting of citric acid, malic acid, tartaric acid, fumaric acid, adipic acid, lactic acid and acetic acid. The content of the organic acid is 5 to 30% by weight in the total solid content of gummy, and preferably 10 to 20% by weight in the total solid content of gummy. When the content of the organic acid is less than 5% by weight, the acidity when combined with the candy dough is weak, the fruit juice feeling and the taste change are not satisfactory, and crystallization of palatinose and / or reduced palatinose tends to occur. When the content of the organic acid exceeds 30% by weight, the hygroscopicity of the saccharide contained in the gummy increases and the gummy becomes soft, and it tends to be difficult to maintain the shape as a gummy.

  The water content of gummy is 10-20% by weight. If the moisture content of the gummy is less than 10% by weight, the gummy becomes too hard, and the soft candy of the present invention having a texture with a sense of unity with the candy dough cannot be obtained. If the water content of the gummy exceeds 20% by weight, the gummy becomes too soft, it becomes difficult to maintain the shape as a gummy, and the mass productivity of the soft candy decreases. The water content is a value measured by a vacuum drying method.

  The content of gummy in the soft candy of the present invention is 5 to 30% by weight of the total amount of the soft candy of the present invention. If the content of the gummy is less than 5% by weight, the resulting soft candy has insufficient properties to suppress toothing, and the elastic texture of the gummy cannot be sufficiently felt. When the content of gummy exceeds 30% by weight, the texture of gummy becomes strong and the soft texture of the candy dough cannot be sufficiently felt.

  When the soft candy of the present invention is in a form in which granular gummy is dispersed in the candy dough, the size of the gummy is final from the viewpoint of the characteristics of suppressing the toothing of the soft candy of the present invention and the texture of the gummy. It is 20 to 80% of the height of the soft candy of the present invention as a product, and preferably 30 to 70%. The size of the gummi can be adjusted, for example, by appropriately selecting a mold such as a starch mold that fills the gummy solution before curing, or by crushing a gummy that has been cured in advance with a machine or the like. The height of the soft candy of the present invention is the dimension of the portion having the smallest outer diameter in the soft candy of the present invention.

  If the size of the gummy is less than 20%, the properties of suppressing toothing can be obtained, but the gummy texture tends to be weak and a soft candy having a sense of unity with the candy dough tends not to be obtained. Moreover, when the size of the gummi exceeds 80%, the mass productivity and appearance of the soft candy of the present invention are impaired.

  Gummy can be produced by a commonly used method. For example, a sugar solution is prepared by dissolving and mixing palatinose and / or reduced palatinose, other saccharides, a gelling agent, and the like, and boiled. In addition, gelatin solution is prepared by swelling gelatin in water and kept at a predetermined temperature of about 60 ° C. A sugar solution and a gelatin solution are stirred and mixed, and an organic acid is added to and mixed with the resulting mixture, and if necessary, ingredients for gummi such as sugars, fruit juices, fragrances, and coloring agents are added and mixed. To prepare. Fill this gummy solution into a starch mold having a predetermined shape and size, or fill it into a fixed string with a precision filling machine, etc. until the gummy has a predetermined moisture content as required. dry. Thereby, the gummy used by this invention is obtained.

  The candy dough for dispersing gummy having the above characteristics is not particularly limited, and candy doughs having various compositions conventionally known can be used, but candy dough defined in Japanese Agricultural Standards is preferable. Typical candy dough contains saccharides, gelatin and the like, and if necessary, gelling agent, fruit juice, starch, flour, flavor, coloring agent for the purpose of adjusting the taste, hardness and chewing property to a preferred level. , Dietary fiber, vitamins, minerals, amino acids, vegetable oils, animal fats, various processed oils, emulsifiers, dairy products, calcium preparations, protein preparations, salts, high-intensity sweeteners (aspartame, glycyrrhizin, saccharin, stevia , Sultin, alitame, trichlorosucrose, thaumatin, acesulfame potassium, sucralose, etc.).

  As the saccharide contained in the candy dough, the same saccharide contained in gummy can be used. Among them, sugar, starch syrup, dextrin, glucose, fructose glucose liquid sugar, reduced starch syrup, sugar alcohol and the like are preferable. Examples of the gelling agent include carrageenan, agar, pectin, gellan gum, sodium alginate, xanthan gum, tragacanth gum, guar gum, karaya gum, tamarind seed gum, glucomannan and the like.

  For example, candy dough is a kneader in which a gelatin solution, optionally a fondant, etc. are added to a sugar solution obtained by dissolving, mixing, and simmering oils, gelling agents, emulsifiers, etc. It can be prepared by mixing with a kneading apparatus such as the above and cooling, and if necessary, aged overnight and aged.

  The soft candy of the present invention can be manufactured by combining gummy and candy dough manufactured in advance. More specifically, kummi is kneaded and dispersed in the candy dough, string-like, stick-like or sheet-like gummy is inserted into the candy dough, or string-like gummy is wrapped around the outer surface of the candy dough. And the soft candy of this invention can be manufactured by adjusting the water content of the whole soft candy as needed. The water content can be measured by a vacuum drying method.

  The soft candy of the present invention preferably has a pH of 2.9 or less. Thereby, the flavor with a strong sour impact can be obtained.

  EXAMPLES Next, although an Example is given and this invention is demonstrated concretely, this invention is not restrict | limited at all by these Examples. In the description of the following examples, “parts” and “%” represent parts by weight and% by weight, respectively.

(Reference Example 1) Production of candy dough 407 parts of sugar, 566 parts of starch syrup, 67 parts of fat and oil, and 4.2 parts of emulsifier were dissolved and mixed, and the water content was boiled to 4% to obtain a sugar solution. To the sugar solution, 55.8 parts of gelatin solution swollen 1.4 times and 14 parts of fondant were added, mixed with a kneader, allowed to sleep overnight and aged to obtain a candy dough.

(Examples 1-5)
Grain gummy was produced as follows so that it might become a mixture ratio (part) of Table 1. Crystalline palatinose and starch syrup were dissolved and mixed, and the resulting mixture was boiled to a water content of 30% to obtain a sugar solution. 74 parts (9 parts as gelatin) of an aqueous gelatin solution swollen 1.4 times in the sugar solution was mixed, and fruit juice, citric acid, and fragrance were added and mixed to obtain a gummy solution. The gummy solution was filled in a starch mold so as to have a single weight of 0.3 g, and dried to a moisture content of 15%. The size of the obtained gummy gum was in the range of 3.0 mm to 3.5 mm.

  A soft candy having a size of 10 mm × 10 mm × 5 mm (height) is obtained by dispersing 15 g of the gummy gum thus obtained in 85 g of the candy dough obtained in Reference Example 1 and molding and cutting it into a rectangular parallelepiped shape. Produced. The pH of the soft candy is prepared by stirring and dissolving a soft candy in advance with 50 g of hot water (about 80 ° C.) to prepare a soft candy solution, and using this, a glass electrode type hydrogen ion concentration meter (product) Name: M-12 type, manufactured by HORIBA, Ltd. The pH was measured in the same manner in the following examples and comparative examples. The results are shown in Tables 1 and 2.

(Example 6)
A soft candy was produced in the same manner as in Example 1 except that crystalline palatinose and palatinit were used in combination (%) shown in Table 1 instead of single use of crystalline palatinose.

(Example 7)
As shown in Table 1, instead of 37.7 parts of varicella, 37.34 parts of varicella and 0.36 parts of pectin were used, dissolved and mixed with crystalline palatinose, varicella and pectin, and boiled to a water content of 30%. A soft candy was produced in the same manner as in Example 5 except that the sugar solution was prepared.

(Example 8)
A soft candy was prepared in the same manner as in Example 5 except that balatinite was used instead of crystalline palatinose.

Example 9
Implemented except that 27.7 parts of varicella and 10 parts of erythritol were used in place of 37.7 parts of varicella, dissolved and mixed with crystalline palatinose, erythritol and varicella, and boiled to a water content of 30% to prepare a sugar solution. Soft candy was produced in the same manner as in Example 5.

(Example 10)
A soft candy was produced in the same manner as in Example 9 except that 10 parts of maltitol was used instead of 10 parts of erythritol.

(Example 11)
A soft candy was produced in the same manner as in Example 9 except that 10 parts of sorbitol was used instead of 10 parts of erythritol.

(Example 12)
A soft candy was produced in the same manner as in Example 9 except that 10 parts of sugar was used instead of 10 parts of erythritol.

(Example 13)
The gummy solution produced in the same manner as in Example 1 was filled into a constant string shape with a precision filling machine to produce a string weight gummy having a single weight of 15 g and 3 mm (width) × 2 mm (thickness). The string-like gummy was wrapped with the candy dough 85 g obtained in Reference Example 1 and cut to prepare a soft candy having a size of 10 mm × 10 mm × 5 mm.

(Example 14)
The string-shaped gummy prepared in Example 13 is wound around the outside of a candy dough 85 g molded into a cylindrical shape (diameter 3 mm × height 3 mm), and cut to produce a soft candy having dimensions of 10 mm × 10 mm × 5 mm did.

(Comparative Examples 1-3)
A soft candy was produced in the same manner as in Example 1 except that the blending of the components was changed to the ratio (part) shown in Table 2.

(Comparative Example 4)
Without using crystalline palatinose, the blend of erythritol, starch syrup and citric acid was changed to 35 parts, 37.7 parts and 15 parts, respectively, erythritol and starch syrup were dissolved and mixed, and boiled to a water content of 30%. A soft candy was produced in the same manner as in Example 1 except that the above was prepared.

(Comparative Example 5)
A soft candy was produced in the same manner as in Comparative Example 4 except that 35 parts of maltitol was used instead of 35 parts of erythritol.

(Comparative Example 6)
A soft candy was produced in the same manner as in Comparative Example 4 except that 35 parts of sorbitol was used instead of 35 parts of erythritol.

(Comparative Example 7)
A soft candy was produced in the same manner as in Comparative Example 4 except that 35 parts of sugar was used instead of 35 parts of erythritol.

  Regarding the gummi and soft candy obtained in Examples 1 to 14 and Comparative Examples 1 to 7, regarding the texture (gummy hardness and soft candy toothiness) and taste (fruit juice feeling and change in taste), the following Based on the evaluation criteria, a sensory test was conducted by 30 panelists. The evaluations of texture and taste were ◎ and ○ as acceptable products. In addition, evaluation of each Example and each comparative example described in Table 3 was the highest evaluation among evaluations of ◎, ○, and ×.

[Gummy hardness]
◎: Appropriate elasticity and comfortable texture ○: Strong and hard as a gummi ×: It is too soft to keep the shape of the gummi.

(With teeth)
◎: There is no toothing and a pleasant texture ○: There is almost no toothing, but sometimes it is felt ×: It sticks to the tooth and does not leave

[Fruit juice feeling]
◎: There is a moderate acidity and there is a refreshing fruit juice feeling ○: The fruit juice feeling is unsatisfactory ×: There is no fruit juice feeling at all

[Change in taste]
Evaluation was made according to the following criteria.
◎: Strong acidity and refreshing fruit juice sensation are felt at the same time or alternately, and taste changes are abundant. ○: Acidity is slightly stronger than fruit juice sensation, but taste changes are felt, but not satisfactory. It is a flat taste with excellent acidity, no change in taste, and not enough

  From the results of sensory evaluation in Table 3, the gummi obtained in Examples 1 to 14 has a moderate elasticity compared to the gummi obtained in Comparative Examples 1 to 3, and the texture evaluation is also good. there were. Soft candy combining the gummi of Examples 1-14 (especially the gummi of Examples 3-14 with increased organic acid content) and the candy dough has almost no teeth, has a fruit juice feel, Since the change in taste based on the feeling of fruit juice is observed, it can be seen that all evaluations are good.

  However, in Comparative Examples 1 and 4 to 7, since the gummy was too soft to keep the shape, it could not be molded into a desired shape in combination with the candy dough. In Comparative Example 2, the crystalline palatinose once dissolved in water during the production process crystallized again and the gummi became too hard. When this gummy and candy dough were combined, toothed improvement was observed, but the fruit juice feeling and taste change were not sufficient. In Comparative Example 3, because the gummi was too hard, even when combined with candy dough, although there was an effect of improving toothing, the taste of gummi was difficult to come out, and the fruit juice feeling and taste did not change.

Claims (4)

A soft candy containing gelatin and saccharide as a solid content, and containing 5 to 30% by weight of a gummy having a water content of 10 to 20% by weight, and a soft candy dough,
In the gummy, palatinose and / or reduced palatinose is 10 to 50% by weight in the total solid content of the gummy, organic acid is 5 to 30% by weight in the total solid content of the gummy, and gelatin is in the total solid content of the gummy. A soft candy characterized by containing 5 to 10% by weight of the saccharide other than palatinose and reduced palatinose in the total solid content of the gummy .   The gummy is granular, the size of the gummy is 20 to 80% of the height of the final soft candy, and the gummy is dispersed in the soft candy dough The soft candy according to claim 1.   2. The soft candy according to claim 1, wherein the gummy is in the form of a string or a sheet, and the gummy is wound around a part or the entire surface of the soft candy dough.   The soft candy according to claim 1, wherein the gummy has a string shape, and the gummy is wrapped with a soft candy dough.