JP6821312B2 - Gummy edible composition - Google Patents

Description

The present invention relates to a gummy-like edible composition having a gummy portion containing gelatin.

Conventionally, gummy-like edible compositions having at least a gummy portion, such as gummy candy, have been widely familiar to people. The gummy part contains a gelling agent, and gelatin has been widely used as a gelling agent. Nowadays, gelling agents other than gelatin are also used, and various products have been developed in terms of texture and flavor. However, in gummy-like edible compositions, gelatin is said to be popular in terms of its texture, and gelatin is still used as the main gelling agent in many gummy-like edible compositions.

Various studies have been conducted on gummy-like edible compositions containing gelatin as a gelling agent in the gummy portion in order to enhance the texture. For example, a new texture with viscoelasticity can be obtained by a specific production method (Patent Document 1), and a hard gummy candy having a hard texture can be obtained by a specific composition (Patent Document 2). Proposed.

Further, in the gummy-like edible composition, various textures are required, and softness is regarded as one of them. For example, it has been proposed to soften gummies by setting the bloom value in a specific range (Patent Document 3).

Japanese Unexamined Patent Publication No. 2008-20512 JP-A-2010-46025 Japanese Unexamined Patent Publication No. 10-257854

An object of the present invention is to provide a gummy-like edible composition having a soft texture.

As a result of diligent studies to achieve the above object, the present inventors have made the gummy portion contain gelatin and 1% by weight or more of monoterpene based on the total weight of the gummy portion. As a result, they have found that a gummy-like edible composition having a soft texture can be obtained, and have completed the present invention.

The present invention has been completed based on these findings, and has the following embodiments.
Item 1.
Has at least a gummy candy
The gummy candies contain gelatin and 1% by weight or more of monoterpenes based on the total weight of the gummy candies.
Gummy edible composition.
Item 2.
Item 2. The gummy-like edible composition according to Item 1, wherein the gummy portion further contains an emulsifier.
Item 3.
The item containing at least one emulsifier selected from the group consisting of glycerin fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester and lecithin, and derivatives thereof as the emulsifier. 2. The gummy-like edible composition according to 2.
Item 4.
The gummy-like edible composition according to any one of Items 1 to 3, wherein the gummy portion further contains citric acid and / or a salt thereof.
Item 5.
The gummy-like edible composition according to any one of Items 1 to 4, further comprising a sugar-coated portion.

According to the present invention, it is possible to provide a gummy-like edible composition having a soft texture.

The gummy-like edible composition of the present invention has at least a gummy portion, and the gummy portion contains gelatin and 1% by weight or more of monoterpene based on the total weight of the gummy portion.

1. 1. Gummy candies The gummy edible composition of the present invention has at least a gummy candies.

The gummy portion contains at least gelatin as a gelling agent and has a highly elastic texture.

The gelatin is not particularly limited, and can be widely selected from gelatins usually used in gummy-like edible compositions. Further, the gummy portion may contain one kind of gelatin or may contain a plurality of kinds of gelatin.

If necessary, the gummies may further contain at least one other gelling agent different from gelatin. Such gelling agents are not particularly limited, and examples thereof include agar, pectin, and carrageenan.

In the present invention, the coexistence of gelatin and a monoterpene having a specific concentration (amount) in the gummy portion has the effect of obtaining a gummy-like edible composition having a soft texture. This effect is considered to be obtained by inhibiting the gelatin network by coexistence with monoterpenes. Further, from the mechanism of action, it is considered that the above effects are always obtained in common by coexistence with monoterpenes regardless of the type of gelatin used, regardless of the type of gelatin used.

The gelatin to be blended in the gummy portion is not particularly limited, but can be selected, for example, using the jelly strength (JISK6503-2001) as an index. Although not particularly limited and varies depending on the specific use of the gummy edible composition, for example, at least one type of gelatin can be blended so that the jelly strength of the entire gelatin is about 50 g to 300 g. The jelly strength is more preferably 50 g to 200 g from the viewpoint of obtaining a good texture.

The content of gelatin to be blended in the gummy portion is not particularly limited, but is, for example, 5 to 20% by weight based on the total weight of the gummy portion, from the viewpoint that a gummy-like edible composition having a soft texture can be obtained. Therefore, 9 to 17% by weight is preferable, and 10 to 16% by weight is more preferable.

Although not particularly limited, the origin of gelatin can be widely selected, and examples thereof include animal-derived gelatin such as bovine-derived gelatin and pig-derived gelatin; bird-derived gelatin; and aquatic-derived gelatin such as fish-derived gelatin. ..

Further, gelatin may be processed by processing such as acid treatment and alkali treatment, if necessary.

From the viewpoint of obtaining a gummy-like edible composition having a soft texture, the gummy portion contains 1% by weight or more of monoterpene based on the total weight of the gummy portion, and the content thereof gives a softer texture. 2% by weight (based on the total weight of the gummy candies) or more is preferable. The upper limit of the content of the monoterpene is not particularly limited in terms of the effect of the present invention, but the content in the gummy-like edible composition is usually 5% by weight (based on the total weight of the gummy part), which is good. From the viewpoint of obtaining a good taste, 4% by weight (based on the total weight of the gummy part) is preferable.

The monoterpene is not particularly limited, and at least one can be appropriately selected from the group of ingredients that can be blended as an edible composition.

The gummy portion may contain only one type of monoterpene, or may contain a plurality of types. In the present invention, the content of the monoterpene in the gummy portion represents the total amount of all the monoterpenes when a plurality of types of monoterpenes are contained.

Specific examples of monoterpenes include menthol, menthol, limonene, carboxylic, α-pinene, linalool, nerol, camphor, dihydrocarboxylic, geraniol, timol, borneol, perylaldehyde, citral, citronellal and cineol. Of these, menthol and menthone are preferable, and menthol is more preferable, from the viewpoint of obtaining a gummy-like edible composition having a softer texture.

As the monoterpene, specifically, a product usually used for an edible composition can be appropriately selected and used.

In the present invention, when gelatin coexists with monoterpenes having a weight of 1% by weight or more based on the total weight of the gummy candies, the texture of the gummy candies can be softened. This effect is exhibited when the amount of monoterpene compounded is a certain amount or more, that is, at least 1% by weight (based on the total weight of the gummy candies), and the amount of monoterpene compounded is 1% by weight (total weight of the gummy candies). It has been found by the studies of the present inventors that the monoterpene does not always increase in the region exceeding the standard) depending on the amount of monoterpenes.

The lower limit of the content of monoterpene with respect to 100 parts by weight of gelatin in the gummy part is preferably 7.7 parts by weight, preferably 15.4 parts by weight, from the viewpoint of obtaining a gummy-like edible composition having a softer texture. More preferred. The upper limit of the content of monoterpene with respect to 100 parts by weight of gelatin is not particularly limited, and is usually 38.5 parts by weight, preferably 30.8 parts by weight from the viewpoint of obtaining a good taste.

The gummy portion may further contain an emulsifier. The coexistence of the emulsifier tends to further soften the texture of the gummy candies.

The emulsifier is not particularly limited and can be widely selected from those usually used in edible compositions. Although not particularly limited, examples thereof include glycerin fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester and lecithin, and derivatives thereof.

The glycerin fatty acid ester and the polyglycerin fatty acid ester are not particularly limited, and examples thereof include glycerin monofatty acid ester (monoglyceride), glycerin difatty acid ester (diglyceride), polyglycerin monofatty acid ester, and polyglycerin difatty acid ester. Monoglycerides, i.e., monoglycerin monofatty acid esters, diglycerin monofatty acid esters and triglycerin monofatty acid esters are preferably used. Examples of the sucrose fatty acid ester include sucrose monofatty acid ester and the like. The sorbitan fatty acid ester is not particularly limited, and examples thereof include sorbitan monofatty acid ester, sorbitandi fatty acid ester, and sorbitan trifatty acid ester, and sorbitan monofatty acid ester is preferably used. The propylene glycol fatty acid ester is not particularly limited, and examples thereof include propylene glycol monofatty acid ester and propylene glycol difatty acid ester, and propylene glycol monofatty acid ester is preferably used.

Examples of the derivative include organic acid monoglycerides (examples of organic acids include succinic acid, acetic acid, lactic acid, citric acid and diacetyl tartrate, preferably citric acid), polyoxyethylene glycerin fatty acid ester and the like. Examples thereof include polyoxyethylene sorbitan fatty acid ester, and organic acid monoglyceride is preferably used.

In the above emulsifier, the fatty acid may be any fatty acid derived from edible animal-derived or plant-derived fats and oils, and can be used without particular limitation. For example, saturated fatty acids or unsaturated fatty acids having 6 to 24 carbon atoms can be mentioned, and examples of these fatty acids include stearic acid, lauric acid, oleic acid, caprylic acid, capric acid, myristic acid, palmitic acid, and linoleic acid. , Linoleic acid, arachidic acid, behenic acid and the like. Preferred fatty acids include stearic acid, lauric acid, oleic acid, linoleic acid, linolenic acid, myristic acid and palmitic acid, and more preferable fatty acids include stearic acid, lauric acid and oleic acid.

The gummy portion may contain only one type of emulsifier, or may contain a plurality of types.

The gummy portion may usually contain an emulsifier in an amount that can be contained in the gummy portion, and the content thereof is, for example, 0.05 to 20% by weight (based on the total weight of the gummy portion), and has a texture. From the viewpoint of obtaining a softer gummy-like edible composition, 0.1 to 10% by weight (based on the total weight of the gummy portion) is preferable. In the present invention, the content of the emulsifier in the gummy portion represents the total amount of all the emulsifiers when a plurality of types of emulsifiers are contained.

The gummy portion may further contain citric acid and / or a salt thereof. Usually, the coexistence of citric acid or a salt thereof tends to further soften the texture of the gummy candies.

The citrate is not particularly limited and can be widely selected from those usually used in edible compositions. Although not particularly limited, examples thereof include sodium citrate, disodium citrate and trisodium citrate.

The gummy portion may contain either citric acid or a salt thereof, or may contain both citric acid and a salt thereof. In addition, the gummy portion may contain only one type of citrate, or may contain a plurality of types.

The gummy portion may usually contain citric acid and / or a salt thereof in an amount that can be contained in the gummy portion, and the content thereof is, for example, 0.1 to 5% by weight (based on the total weight of the gummy portion). 0.2 to 2% by weight (based on the total weight of the gummy part) and the like can be exemplified. In the present invention, the content of citric acid and / or a salt thereof in the gummy portion represents the total amount of all the compounds corresponding to citric acid or a salt thereof when a plurality of kinds of the compounds are contained.

The gummy candies may contain other components in addition to the above compounds. Examples of such ingredients include, but are not limited to, sugars, fats and oils, acidulants, seasonings, flavors, coloring agents, fruit juices, granules, spices, and functional ingredients.

The sugar is not particularly limited, and a wide range of sugars can be selected from those usually used in edible compositions. The gummy portion may contain one kind of sugar or may contain a plurality of kinds of sugars.

Examples of carbohydrates include, but are not limited to, sugars (monosaccharides and disaccharides), polysaccharides of trisaccharides or higher, sugar alcohols, high-sweetness sweeteners, and the like.

The sugar is not particularly limited, and examples thereof include glucose, fructose, sugar (sucrose), lactose, and maltose.

Examples of the polysaccharide include oligosaccharides, dextrins, indigestible dextrins, reduced indigestible dextrins and starches.

The oligosaccharide is not particularly limited, and examples thereof include maltooligosaccharide, isomaltooligosaccharide, galactooligosaccharide, inulooligosaccharide, fructooligosaccharide, and xylooligosaccharide.

The sugar alcohol is not particularly limited, and examples thereof include erythritol, xylitol, sorbitol, maltitol, and reduced palatinose.

The high-sweetness sweetener is not particularly limited, and examples thereof include aspartame, sucralose, saccharin, and Acesulfame-K.

As sugar, starch syrup may be contained. The starch syrup is not particularly limited, and examples thereof include acid saccharified starch syrup, enzyme saccharified starch syrup, and malt starch syrup. Examples of the components contained in the starch syrup include reduced maltose, glucose, and dextrin.

The fats and oils can be blended for the purpose of adjusting the texture of the gummy portion, and usually, by blending, a sticky texture can be imparted.

The fats and oils are not particularly limited, and can be widely selected from those usually used in edible compositions. The gummy portion may contain one kind of fat or oil, or may contain a plurality of kinds of fat or oil.

The fats and oils are not particularly limited, and examples thereof include animal fats and oils and vegetable fats and oils.

The animal fats and oils are not particularly limited, and examples thereof include butter, horse oil, and fish oil.

The vegetable oil is not particularly limited, and examples thereof include parsley seed oil, palm oil, palm oil, corn oil, soybean oil, and olive oil.

2. 2. Sugar-coated portion The gummy-like edible composition of the present invention may further have a sugar-coated portion. The sugar-coated portion covers at least a part or the entire surface of the gummy portion directly or via at least one kind of intermediate layer. The intermediate layer is not particularly limited, but if necessary, a sugar-coated portion such as a layer having a flavor and / or texture different from that of the gummy portion, and a layer for suppressing water transfer to the gummy portion during the sugar coating process. Examples thereof include a layer for protecting the gummy part by separating from the gummy part, a layer for protecting the sugar-coated part by separating from the gummy part, and a layer for blending a functional ingredient.

By further having a sugar-coated portion, in the gummy-like edible composition of the present invention, the sugar-coated portion is crushed when chewed, so that a unique texture can be obtained. In the present invention, since the texture of the gummy portion located inside the sugar-coated portion is soft, when the sugar-coated portion collapses by chewing, a crunchy feeling or a feeling of collapse (referred to as a crunch feeling in the present invention). ) Can be felt more strongly.

The composition of the sugar-coated portion is not particularly limited, and those used for ordinary sugar-coated gummy-like edible compositions can be used.

The composition of the sugar-coated portion may include, for example, a sugar, a binder, an emulsifier, a brightener, and the like. Further, if necessary, a fragrance or the like may be included.

The sugar is not particularly limited, and a wide range of sugars can be selected from those usually used in edible compositions. The sugar-coated portion may contain one kind of sugar, or may contain a plurality of kinds of sugars.

As the sugar, the same sugars as described in the gummy candies can be used, but those having a small particle size are preferable, and for example, the average particle size is preferably 150 to 300 μm, preferably 190 to 250 μm. More preferred.

Binders are added as needed in the preparation of syrups for sugar coating with sugars. The binder is not particularly limited and can be widely selected from those usually used in edible compositions. The sugar-coated portion may contain one kind of binder or may contain a plurality of kinds of binders.

Examples of the binder include thickening polysaccharides, starch, gelatin and the like.

Examples of the thickening polysaccharide include gum arabic and pullulan.

The emulsifier is not particularly limited and can be widely selected from those usually used in edible compositions. The sugar-coated portion may contain one kind of emulsifier or may contain a plurality of kinds of emulsifiers.

Examples of the emulsifier include glycerin fatty acid ester, polyglycerin fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, propylene glycol fatty acid ester and lecithin, and derivatives thereof.

The brightener is not particularly limited and can be widely selected from those usually used in edible compositions. The sugar-coated portion may contain a kind of brightener or may contain a plurality of kinds of brighteners.

Examples of the brightener include beeswax, carnauba wax, white shellac, paraffin wax and the like.

The sugar-coated portion may be partially or wholly covered with another outer layer.
The outer layer is not particularly limited, but if necessary, a layer having a flavor and / or texture different from that of the sugar-coated part, a layer for protecting the sugar-coated part from the external environment, a layer for giving gloss, and the like. Can be mentioned.

3. 3. Other Ingredients The gummy-like edible composition of the present invention contains, as necessary, other edible ingredients in addition to the above-mentioned ingredients, as long as the effects of the present invention are not impaired. In addition, it can be contained in at least one part composed of other parts including the intermediate layer and the outer layer. It is desirable that such other components are components that do not significantly hinder palatability. Such components include, for example, vitamins such as vitamin B ₁ , vitamin B ₂ , vitamin B ₆ , vitamin B ₁₂ , niacin, pantothenic acid, biotin, vitamin C; amino acids such as arginine, lysine, proline, valine, leucine, isoleucine. Minerals such as calcium, magnesium, zinc, selenium, iron; plant extracts such as citrus peel akis, guava leaf extract, aloe extract, kanzo extract; royal jelly, propolis, lactic acid bacteria, carnitine, fruit juice, hyaluronic acid, elastin, fibronectin Other functional materials such as, etc. can be mentioned.

4. Production Method The gummy portion of the gummy-like edible composition of the present invention can be produced by mixing each component of the gummy portion by a method usually used by those skilled in the art and preparing them into various forms. Although not particularly limited, for example, an emulsified solution containing an emulsifier and an oil and fat and a gelatin solution containing gelatin are prepared in advance, and these are added to the sugar solution containing sugars and then poured into a mold. , A molded gelatinous edible composition can be produced.

Further, each component of the sugar-coated portion is mixed by a method usually used by those skilled in the art, and the gummy portion is coated by a method usually used by those skilled in the art, whereby the gummy-like edible property of the present invention having a sugar-coated portion is obtained. The composition can be produced. Although not particularly limited, for example, after the gummy-like edible composition obtained above is sufficiently dried, undercoating, medium overcoating and polishing are carried out using a sugar coating machine. Each step of underlaying, middle overhanging and polishing can be performed using different sugar solutions.

5. Applications The gummy edible composition of the present invention can be used for various purposes. Although not particularly limited, it can be used as, for example, confectionery such as gummy candy, supplements having an active ingredient in the gummy part, functional foods, oral medicines, and the like.

Experimental examples (including Examples and Comparative Examples) are shown below in order to more clearly show the constitution and effect of the present invention. However, the experimental example is an example for facilitating the understanding of the present invention, and the scope of the present invention is not bound by such an experimental example.

Experimental Example Evaluation of Texture of Gummy-like Edible Composition The texture (softness, crunchy feeling) of various gummy-like edible compositions (Examples 1 to 15 and Comparative Examples 1 to 2) shown in Table 1 is evaluated. did.

1. 1. Experimental Method (1) A gummy-like edible composition (Examples 1 to 15 and comparison) was prepared by mixing each component according to the formulation shown in Table 1 to prepare a gummy portion, and further coating the gummy portion with a sugar-coated portion. Examples 1 and 2) were prepared.

Specifically, it was prepared as follows according to the formulation shown in Table 1.
<Manufacturing method of silverberry>
[Adjustment of emulsion]
Total amount of parsley seed oil, total amount of glycerin citrate monooleic acid ester (Poem K-37V: manufactured by RIKEN Vitamin Co., Ltd.) (in Example 9, sucrose fatty acid ester (DK ester F-20W: manufactured by Dai-ichi Kogyo Seiyaku Co., Ltd.)) , The whole amount of menthol was mixed well in a stainless steel cup and kept warm at about 60 ° C.

[Adjustment of gelatin solution]
The total amount of calcium lactate and 15 g of water were weighed and dissolved in warm water at about 60 ° C. After confirming that calcium lactate was completely dissolved, the total amount of gelatin A having a jelly strength of 85 to 115 g and the total amount of gelatin B having a jelly strength of 185 to 215 g were added and completely dissolved in warm water. ..

[procedure]
Sugar, maltose, starch syrup, 54% sorbitol (containing 54% by weight of sorbitol, 16% by weight of reduced starch syrup, 30% by weight of water) Mix the whole amount and water with a stainless steel ball, and use a gas stove over direct heat to Bx. It was heated to 90 (Bx: Brix).

After adjusting to Bx.90, it was confirmed that the sugar solution became 100 ° C. or lower, and the total amount of the "gelatin solution" and the total amount of citric acid (only in Examples 11 and 12; however, sodium citrate in Example 12) were added. Added and mixed well.

Next, the entire amount of the "emulsified solution" is added, washed with warm water, mixed well, and Bx.78.
It was boiled in hot water.

The foamy membrane was discarded, and the liquid was poured into a hopper warmed with hot water and filled into a starch mold.

It was dried at 25 ° C. for 2 days. After drying, the starch was removed by sieving, and a few drops of a mixture of 99% by weight of coconut oil and 1% by weight of carnauba wax were dropped as a brightener and entwined uniformly to produce gummies. The blending amount of each component in the formulation shown in Table 1 indicates the blending ratio in the gummies before adding the mixture of starch and coconut oil and carnauba wax.

(2) The softness of these gummy-like edible compositions was evaluated as follows.
After drying at 25 ° C. for 2 days, the maximum load when the pressure-sensitive shaft tooth mold was inserted by 4 mm was measured. Specifically, the measurement was performed as follows. A pressure-sensitive shaft (adapter) tooth mold (A) is attached to a rheometer (CR-500DX: manufactured by Sun Scientific Co., Ltd.), and the maximum load when the pressure-sensitive shaft tooth mold is inserted 4 mm from the upper surface of each gummy can be measured. did.

(3) The gummy-like edible composition obtained in (1) above was sugar-coated as follows.
The gummy-like edible composition obtained in (1) above is further dried at about 30 ° C. and a relative humidity of 50% or less for 2 days, and a hot air generator (electric hot air generator) is used to perform undercoating, medium toping and polishing. Machine TSK-18: A sugar coating machine equipped with Kansai Electric Heat Co., Ltd. (sugar coating / polishing machine No. 16 DS: manufactured by Kikusui Seisakusho Co., Ltd.) was used.

<Adjustment of each solution>
[Base syrup]
2 g of gelatin (gelatin AP-200: manufactured by Nitta Gelatin Co., Ltd.), 65 g of water, and 180 g of granulated sugar were mixed in a beaker and kept warm at 60 ° C.

[Soft syrup]
190 g of base syrup, 4.5 g of 40% gelatin aqueous solution (containing 40% by weight of gelatin AP-200), 12.5 g of 50% gum arabic solution (containing 40% by weight of gum arabic), 25% purulan aqueous solution (25% by weight of purulan) %) 1 g and 10 g of water were mixed and kept warm at 60 ° C.

[Smoothing syrup]
10 g of base syrup and 1 g of water were mixed and kept warm at 60 ° C.

[Hard syrup A]
45 g of base syrup and 2 g of fragrance were mixed and kept warm at 60 ° C.

[Hard syrup B]
60 g of base syrup and 4 g of water were mixed and kept warm at 60 ° C.

[Underlay]
900 g of gummies are put into a sugar coating machine, and while rotating at a rotation speed of 20 rpm, undercoating is performed in the following steps to form an undercoat layer so that the sugar coating rate at the end of undercoating is 150% (1350 g). did. Specifically, after repeating step 1 once, step 2 twice, step 3 twice, step 4 three times, step 5 seven times, and step 6 once for the gummy candies, for two days in the middle. It was stored at room temperature and used as a gummy candy.

Step 1: Spray 4.5 g of granulated sugar → 30% aqueous solution of arabic gum (containing 30% by weight of arabic gum) 9 g spray → spray 4.5 g of granulated sugar → blow air at room temperature for about 5 minutes Step 2: 10.5 g of granulated sugar Spray → Soft syrup 10g spray → Granulated sugar 10.5g spray → Blow room temperature air for about 5 minutes Step 3: Soft syrup 10g spray → Granulated sugar 10.5g spray → Approximately 5 minutes room temperature air blow Step 4: Soft syrup 17g spray → Vitamin C 12g spray → Powdered sugar 70g spray → Air at room temperature for about 5 minutes Step 5: Soft syrup 17g spray → Powdered sugar 30g spray → Air at room temperature for about 5 minutes Step 6: Smoothing syrup 11g spray

[Middle top]
675 g of the obtained undercoat gummy was put into a sugar coating machine, 4.7 g of hard syrup A was sprayed under the condition of a rotation speed of 25 rpm, and the step of blowing air at room temperature for about 5 minutes was repeated 10 times to add 6.4 g of hard syrup B. The middle-top layer was formed by repeating the steps of spraying and blowing air at room temperature for about 5 minutes 10 times. The obtained product was stored at room temperature for one day, and this was used as a medium-sized gummy candy.

[Glossy]
The obtained gummy candies were put into a sugar coating machine and polished using shellac.

(4) The texture of the gummies after sugar coating was evaluated as follows.
The crunchiness of the sugar-coated gummy in each of the examples and comparative examples was evaluated by 10 monitors.

Specifically, Visual Anal was scored between 0 and 10 based on the criteria shown below.
The crunchy feeling of sugar-coated gummy was evaluated by conducting a questionnaire by ogue Scale.
The evaluation results are summarized by rounding off the first decimal place of the questionnaire results.
Feeling crunch: 10 points Not feeling crunch: 0 points The average score of the obtained 10 people was calculated and converted with Comparative Example 1 as 100.

2 . Experimental results The results are also shown in Table 1.

As shown in Table 1, by blending monoterpenes in the gummy part in an amount of 1% by weight (based on the total weight of the gummy part) or more, the texture of the gummy part is softened and the crunchy feeling of the sugar-coated part is enhanced. (Examples 1 to 3, Comparative Examples 1 and 2).

It was also clarified that this effect was enhanced by further adding an emulsifier, glycerin citrate monooleic acid ester or sucrose fatty acid ester, to the gummy candies (Examples 4 to 10 and 13 to 15). ..

Furthermore, it was also revealed that this effect was enhanced by further adding citric acid or citrate (sodium citrate) to the gummy candies (Examples 11 to 12).

Prescription Examples 1-11
The gummy-like edible compositions (Prescription Examples 1 to 11) shown in Table 2 were produced according to the experimental method of Experimental Examples and evaluated. The blending amount of each component in the formulation shown in Table 2 shows the blending ratio in the gummies before adding the starch and the mixture of coconut oil and carnauba wax, as in Table 1 in the experimental example.

As a result, all the gummy-like edible compositions were excellent in softness. Further, these gummy-like edible compositions were sugar-coated according to the experimental method of the experimental example and evaluated, and as a result, the crunchy feeling was excellent.

Claims (4)

Has at least a gummy candy
The gummy candies contain gelatin, 1% by weight or more of monoterpenes based on the total weight of the gummy candies, and an emulsifier .
Gummy edible composition. Claimed to contain, as the emulsifier, at least one emulsifier selected from the group consisting of glycerin fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester and lecithin, and derivatives thereof. Item 2. The gly-like edible composition according to Item 1 . The gummy-like edible composition according to claim 1 or 2 , wherein the gummy portion further contains citric acid and / or a salt thereof. The gummy-like edible composition according to any one of claims 1 to 3 , further comprising a sugar-coated portion.