JP7063536B2 - Sugar-coated gummies - Google Patents

Description

The present invention relates to sugar-coated gummies that provide a crispy texture when chewed.

Conventionally, gummy-like edible compositions containing a gelling agent such as gelatin have been used as foods, pharmaceuticals and the like. In addition, consumer tastes are diversifying, and gummy-like edible compositions having various textures have been developed. For example, Patent Document 1 reports that a gummy candy containing sugar, fat and oil, and entraining air can have a unique viscoelastic and novel texture. Further, Patent Document 2 reports that a hard gummy candy containing a specific candy base and a specific acid-treated gelatin and having a water content adjusted to a predetermined amount can have a hard texture while maintaining chewability. Has been done.

It is also known that by applying a sugar coating to foods and pharmaceuticals, the texture can be improved, the odor and taste can be masked, and the storage stability can be improved. Conventionally, a technique for improving the texture of a sugar-coated product by applying a pharmaceutical device to the sugar-coated coating has also been reported. For example, Patent Document 3 has a sugar-coated portion that is five times or more the size of the central portion, and the sugar-coated portion has a multi-layered structure in which sugar layers and vitamin C layers are alternately overlapped, and the sugar layer has an average grain shape of 5. It has a crystal morphology of ~ 15 μm, and the vitamin C layer contains different types of powdered flavors, so that it has a smooth licking texture, a crunchy texture, sugar taste and moderate acidity, and multiple flavors. It has been reported that the expression of vitamins over time can be achieved.

On the other hand, in recent years, consumer tastes have been diversifying more and more, and it is required to develop sugar-coated gummies having a novel texture that has never existed in the past and to follow the diversification of consumer tastes. .. Since sugar-coated gummies are coated with sugar on the elastic gummies, it is difficult to obtain a crisp texture when chewing. If sugar-coated gummies with such texture can be developed, the taste will be diversified in recent years. It can be expected to follow suit and increase consumer satisfaction.

Japanese Unexamined Patent Publication No. 2008-20512 Japanese Unexamined Patent Publication No. 2010-46025 Japanese Unexamined Patent Publication No. 2012-231682

An object of the present invention is to provide a sugar-coated gummy that gives a crispy texture when chewed.

As a result of diligent studies to solve the above problems, the present inventor determined the maximum load generated when the sugar-coated portion was broken in the measurement by the leometer under specific conditions described later as the first inflection point and the breakage of the gummy portion. When the maximum load that occurs at times is the second inflection, the sugar-coated gummy that satisfies the load of the first inflection of 750 to 2500 g and the load of the second inflection of 1500 to 3500 g was crisp at the time of chewing. We found that a novel texture can be obtained. The present invention has been completed by further studies based on such findings.

That is, the present invention provides the inventions of the following aspects.
Item 1. A gummy portion and a sugar-coated portion that covers the gummy portion are included.
In the measurement with a leometer under the following conditions, the first inflection is when the maximum load generated when the sugar-coated part is broken is the first inflection and the maximum load generated when the gummy part is broken is the second inflection. A sugar-coated gummy having a load of 750 to 2500 g and a load of a second inflection of 1500 to 3500 g.
[Measurement conditions of leometer]
・ Pressure sensitive axis: Tooth type with tip angle of 40 ° ・ Sample table speed: 60 mm / min ・ Measurement temperature: 25 ° C
・ Penetration distance: 7 mm
Item 2. Item 2. The sugar-coated gummy according to Item 1, wherein the load at the first inflection is 0.28 to 0.94 times the load at the second inflection.
Item 3. Item 2. The sugar-coated gummy according to Item 1 or 2, wherein the load at the second inflection is 2300 to 3500 g.
Item 4. Item 6. The sugar-coated gummy according to any one of Items 1 to 3, wherein the sugar-coated portion has at least one selected from the group consisting of ascorbic acid, a derivative thereof, and a salt thereof.
Item 5. Item 2. The sugar-coated gummy according to any one of Items 1 to 4, wherein the sugar-coated portion includes a sugar-coated layer and a glazing layer.

The sugar-coated gummies of the present invention have a crisp and novel texture when chewed, and can realize a unique texture not found in conventional sugar-coated gummies.

FIG. 1 is a reference diagram showing the relationship between the penetration depth (horizontal axis) and the load (vertical axis) of the pressure-sensitive axis observed during the leometer measurement of the sugar-coated gummy. FIG. 2A is a diagram showing an embodiment in which a sugar-coated gummy is set on a sample table during leometer measurement, and FIG. 2B is a diagram showing a specific shape of a pressure-sensitive shaft used under the measurement conditions of the leometer. It is a figure which shows.

The sugar-coated gummy of the present invention includes a gummy part and a sugar-coated part that covers the gummy part, and the maximum load generated when the sugar-coated part is broken in the measurement by a reometer under specific conditions described later is the first inflection point. The load of the first inflection is 750 to 2500 g and the load of the second inflection is 1500 to 3500 g when the maximum load generated at the time of breaking of the gummy portion is set as the second inflection. It is a feature. Hereinafter, the sugar-coated gummies of the present invention will be described in detail.

[Physical characteristics by leometer measurement]
In the sugar-coated gummy of the present invention, the maximum load generated when the sugar-coated portion is broken is the first inflection point, and the maximum load generated when the gummy portion is broken is the second inflection point in the measurement by the leometer under the following specific conditions. In this case, the load at the first inflection is 750 to 2500 g, and the load at the second inflection is 1500 to 3500 g. By satisfying the first inflection point and the second inflection point in a specific range in this way, it is possible to obtain a crispy texture at the time of chewing.

When measuring the sugar-coated gummies with a leometer under the following specific conditions and plotting the penetration depth (horizontal axis) and load (vertical axis) of the pressure-sensitive axis, two large ones are shown in FIG. A peak is observed. The first inflection is the first large peak observed and corresponds to the value of the peak load that occurs when the sugar-coated portion breaks. When a plurality of peaks are observed in the process of breaking the sugar-coated portion, the maximum load corresponding to the maximum peak among them becomes the first inflection point. FIG. 1 shows a case where only one peak is observed in the process of breaking the sugar-coated portion. The second inflection is the maximum peak observed after the sugar-coated portion is broken and corresponds to the value of the peak of the load generated when the gummy portion is broken. When a plurality of peaks are observed in the process of breaking the gummy portion, the maximum load corresponding to the maximum peak among them becomes the second inflection point. In the case shown in FIG. 1, three peaks are observed when the peak generated in the process of fracture of the gummy portion is subdivided, and as shown in the figure, it corresponds to the largest peak among these three peaks. The maximum load becomes the second inflection point.

In the sugar-coated gummies of the present invention, the load at the first inflection may be in the range of 750 to 2500 g, but is preferably 800 to 800 from the viewpoint of further improving the crispy texture at the time of chewing. 2400 g, more preferably 890 to 2292 g. Further, by satisfying such a first inflection point, the sugar-coated portion becomes moderately hard and easy to chew, and it becomes possible to make it difficult to remain in the mouth at the time of feeding.

Further, in the sugar-coated gummies of the present invention, the load at the second inflection may be in the range of 1500 to 3500 g, but from the viewpoint of further improving the crispy texture at the time of chewing, 2300 is preferable. ~ 3500g can be mentioned. In particular, when the second inflection point is 2300 g or more, deformation of the gummy portion during production can be suppressed, and the effect of preventing cracking of the sugar-coated portion after covering the sugar-coated portion can be enhanced.

In the sugar-coated gummy of the present invention, the ratio of the load at the first inflection point to the load at the second inflection point is not particularly limited, but from the viewpoint of further improving the crisp texture at the time of chewing, the above-mentioned The load at the first inflection is preferably 0.28 to 0.94 times, more preferably 0.34 to 0.94 times the load at the second inflection.

In the present invention, the one inflection point and the two inflection points are values measured under the measurement conditions of the leometer shown below.
[Measurement conditions of leometer]
・ Pressure sensitive axis: Tooth type with tip angle of 40 ° ・ Sample table speed: 60 mm / min ・ Measurement temperature: 25 ° C
・ Penetration distance: 7 mm

In the measurement by the leometer, as shown in A of FIG. 2, the sugar-coated gummies are set on the sample table so that the height of the sugar-coated gummies is the lowest, and the pressure-sensitive shaft is penetrated. Further, the pressure-sensitive shaft used in the measurement with the leometer has a tooth shape with a tip angle of 40 °, and specifically, the one having the shape shown in FIG. 2B may be used. Further, the measurement by the leometer can be specifically performed by using a leometer (CR-3000-EX-S, pressure-sensitive shaft of tooth mold (A)) manufactured by Sun Scientific Co., Ltd.

In order to equip the sugar-coated gummy with the above-mentioned physical property values, the composition and ratio of the gummy portion and the sugar-coated portion, and the production conditions (particularly, the drying conditions and cooling conditions at the time of producing the sugar-coated portion) may be appropriately adjusted. Specific conditions for satisfying the above-mentioned physical characteristics of the sugar-coated gummies will be referred to in the columns such as [Gummy candies], [Sugar-coated parts], and [Manufacturing method] described later.

[Gummy candies]
The gummy portion is composed of a gummy-like edible composition.

The gummy-like edible composition constituting the gummy portion contains a gelling agent in order to exhibit a gummy-like appearance. The gelling agent is not particularly limited as long as it is edible and can be gummy-like, but for example, gelatin, agar, pectin, carrageenan, glucomannan, pectin, gellan gum, sodium alginate, xanthan gum, etc. Examples thereof include tragant gum, guar gum, carrageen gum, tamarind seed gum and the like. These gelling agents may be used alone or in combination of two or more.

Among these gelling agents, gelatin is preferably mentioned from the viewpoint of appropriately satisfying the physical characteristic values measured by the leometer and further improving the crispy texture at the time of chewing the sugar-coated gummies. Further, when gelatin is used, it is possible to give the gummy portion a soft texture.

When gelatin is used in a gummy edible composition, its origin is not particularly limited, but for example, gelatin derived from animals such as cows and pigs; gelatin derived from chickens; gelatin derived from aquatic organisms such as fish and the like can be used. Can be mentioned. When gelatin is used in a gummy edible composition, gelatin derived from one kind may be used alone, or gelatin derived from two or more kinds may be used in combination.

The content of the gelling agent in the gummy-like edible composition may be appropriately adjusted so as to have a desired jelly strength. For example, 5 to 20% by weight based on the total amount of the gummy-like edible composition. It is preferably 9 to 17% by weight, more preferably 10 to 16% by weight.

The gummy-like edible composition constituting the gummy portion may contain a monoterpene. In particular, when gelatin is used as a gelling agent in the gummy-like edible composition constituting the gummy portion, if monoterpenes are further contained, a crispy texture when chewing the sugar-coated gummy It is possible to give the gummy part a soft texture while providing the same.

The monoterpene is not particularly limited as long as it is edible, but for example, menthol, limonene, menthone, carboxylic, nerol, dihydrocarboxylic, pinen, geraniol, linalol, timol, borneol, perillaldehyde, citral, citronellal. , Camfur, cineol, perillaldehyde and the like. Further, the monoterpene used in the present invention includes any of d-form, l-form, and dl-form when an optical isomer is present.

These monoterpenes can also be used in the form of essential oils. The essential oil containing monoterpene can be appropriately selected from known essential oils, and examples of the essential oil containing menthol include peppermint oil, peppermint oil, spearmint oil and the like.

When the gummy-like edible composition contains monoterpenes, the content thereof is not particularly limited, but for example, 0.1 to 5% by weight, preferably 0.%, based on the total amount of the gummy-like edible composition. 5 to 4% by weight can be mentioned. When an essential oil containing monoterpene is used, the content is calculated as a value converted into the amount of monoterpene in the essential oil.

The gummy-like edible composition constituting the gummy portion may contain an emulsifier. In particular, when the gummy edible composition contains a monoterpene, it is desirable that an emulsifier is contained in order to solubilize or emulsify the monoterpene. In addition, when gelatin and monoterpenes are contained in the gummy-like edible composition, the emulsifier is further contained to provide a crispy texture when the sugar-coated gummy is chewed, and the gummy portion is soft. The texture can be further improved.

The emulsifier is not particularly limited as long as it is edible, and examples thereof include glycerin fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, lecithin, and derivatives thereof. Be done.

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. Among these, preferred examples include monoglycerin monofatty acid ester, diglycerin monofatty acid ester, and triglycerin monofatty acid ester. The sucrose fatty acid ester is not particularly limited, and examples thereof include a sucrose monofatty acid ester. The sorbitan fatty acid ester is not particularly limited, and examples thereof include sorbitan monofatty acid ester, sorbitandi fatty acid ester, sorbitan trifatty acid ester, and the like, and sorbitan monofatty acid ester is preferable. 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 preferably propylene glycol monofatty acid ester.

Examples of the derivative include organic acid monoglycerides (organic acids include succinic acid, acetic acid, lactic acid, citric acid and diacetyl tartaric acid, preferably citric acid), polyoxyethylene glycerin fatty acid ester, and polyoxyethylene. Examples thereof include sorbitan fatty acid esters, and organic acid monoglycerides are preferably used.

The fatty acid contained as a constituent of the emulsifier may be a fatty acid derived from edible animal-derived or plant-derived fats and oils, and may be, for example, a saturated fatty acid or an unsaturated fatty acid having 6 to 24 carbon atoms. And so on. Specific examples of the fatty acid contained as a constituent of the emulsifier include stearic acid, lauric acid, oleic acid, caprylic acid, caprylic acid, myristic acid, palmitic acid, linoleic acid, linolenic acid, arachidic acid, and behenic acid. Can be mentioned. Among these, stearic acid, lauric acid, oleic acid, linoleic acid, linolenic acid, myristic acid, palmitic acid; and more preferably stearic acid, lauric acid, and oleic acid are mentioned.

These emulsifiers may be used alone or in combination of two or more.

When the gummy-like edible composition contains an emulsifier, the content thereof is not particularly limited, but for example, 0.05 to 20% by weight, preferably 0.%, based on the total amount of the gummy-like edible composition. 1 to 10% by weight is mentioned.

Further, the gummy-like edible composition constituting the gummy portion may contain citric acid and / or a salt thereof. In particular, in the gummy-like edible composition, when gelatin and monoterpene are contained, citric acid and / or a salt thereof is further contained to provide a crispy texture when the sugar-coated gummy is chewed. At the same time, the soft texture of the gummy candies can be further improved.

The salt of citric acid is not particularly limited as long as it is edible, but for example, sodium citrate, potassium citrate, disodium citrate, dipotassium citrate, trisodium citrate, tripotassium citrate, etc. Examples include the alkali metal salt of citric acid. These citric acid salts may be used alone or in combination of two or more.

The gummy edible composition may contain either citric acid or a salt of citric acid, or may contain both.

When the gummy edible composition contains citric acid and / or a salt thereof, the content thereof is not particularly limited, but for example, citric acid and / or its salt is added to the total amount of the gummy edible composition. The total amount of salt is 0.1 to 5% by weight, preferably 0.2 to 2% by weight.

Further, it is preferable that the gummy-like edible composition constituting the gummy portion contains a sugar (a sugar other than one that acts as a gelling agent) for the purpose of imparting sweetness and a nutrient source. .. Such sugars are not particularly limited as long as they are edible, but for example, sucrose, fructose, lactose, starch syrup, fructose-starch liquid sugar, sugar alcohols (eg, erythritol, xylitol, sorbitol, martitol, etc.) Reduced palatinose), oligosaccharides (eg maltooligosaccharides, isomaltooligosaccharides, galactooligosaccharides, inulooligosaccharides, fructose oligosaccharides, xylooligosaccharides), polydextrose, dextrin, refractory dextrin, reduced refractory dextrin, starch (corn starch, potato) Starch, wheat starch, rice starch, tapioca starch, etc.) and the like. These saccharides may be used alone or in combination of two or more.

When the gummy-like edible composition contains a sugar (a sugar other than one that acts as a gelling agent), the content thereof is not particularly limited, but for example, with respect to the total amount of the gummy-like edible composition. In terms of dry weight of the sugar, 50 to 75% by weight, preferably 60 to 70% by weight, more preferably 60 to 70% by weight.

Further, the gummy-like edible composition constituting the gummy portion may contain fats and oils for the purpose of improving the texture of the gummy portion, imparting a nutritional source, and the like.

The fats and oils are not particularly limited as long as they are edible, and may be animal fats and oils or vegetable fats and oils.

More specific examples of the fats and oils include animal fats and oils such as butter, horse oil, fish oil and lard; and vegetable fats and oils such as parsley seed oil, palm oil, coconut oil, corn oil and olive oil. These fats and oils may be used alone or in combination of two or more.

Further, the gummy-like edible composition constituting the gummy portion can contain various additive components in addition to the above-mentioned components, if necessary. Such additive components are not particularly limited as long as they can be used in pharmaceuticals and foods, and for example, vitamin B1, vitamin B2, vitamin B6, vitamin B12, vitamin C, vitamin A, vitamin D, vitamin E, and the like. Vitamins such as vitamin K, niacin, pantothenic acid, folic acid, biotin, lycopene; stomachic agents such as betaine hydrochloride, carnitine chloride, betanecol chloride; Raw drug extracts or herbal medicines such as Goshu, Soujutsu, Chouji, Aloe, Hop, Katsune-to, Keishi-to, Saiko-Keishi-to, Mao-to, Koshi-ko-to, Kosei-ryu-to; Antipyretic analgesics such as amides; sputum-removing agents such as noscapin hydrochloride and noscapin; detoxifying agents such as acrinol, berberine chloride, cleosort, tannic acid, scopolamine hydrobromide, methylatropin bromide, papaverin hydrochloride, ethyl aminobenzoate; Vascular dilators such as dextrometholphan hydrobromide, tipepidin hibenzate, dihydrocodein phosphate; antihistamines such as isotibenzyl hydrochloride, diphenylpyraline hydrochloride, diphenhydramine hydrochloride, chlorpheniramine maleate, alimemazine tartrate; dexstrome hydrobromide Antitussives such as tolfan, tipepidin hibenzate, dihydrocodein phosphate; minerals such as calcium, sulfur, magnesium, zinc, selenium, iron; proteins such as soybean protein, egg white powder, milky protein; glycine, alanine, arginine, aspartic acid , Amino acids such as cystine, phenylalanine, taurine, tryptophan; fatty acids such as EPA, DHA, linoleic acid, γ-linolenic acid, α-linolenic acid; , Red koji pigment, flavonoid pigment, cochineal pigment, amaranth, erythrosin, alla red AC, new coxin, floxin, rose bengal, acid red, tartradin, sunset yellow FCF, fast green FCF, brilliant blue FCF, indigo carmine, etc. Perfume such as flavors and essences of various fruits; apple acid and its salt, tartrate acid and its salt, acetic acid and its salt, lactic acid and its salt, salt, glutamic acid and its salt, mirin, vinegar, natural fruit juice, vegetables and fruits Cuts such as marine products or powder Seasonings such as powders; mushrooms such as agarix, shiitake extract, reishi, and lion's mane or their extracts; preservatives; pH adjusters; other functional materials such as chondroitin sulfate, glucosamine, ceramide, hyaluronic acid and the like. These additive components may be used alone or in combination of two or more. Further, the content of these additive components is appropriately set according to the type of the additive component to be used, the use of the sugar-coated gummies, and the like.

The water content of the gummy-like edible composition constituting the gummy portion is not particularly limited, but is usually 10 to 20% by weight, preferably 14 to 18 from the viewpoint of suitably satisfying the physical property values measured by the leometer. %% by weight, more preferably 15.5 to 17.5% by weight.

[Sugar coating part]
The sugar-coated gummy of the present invention contains a sugar-coated portion as a layer for covering the gummy portion. In the sugar-coated gummy of the present invention, the sugar-coated portion may be formed so as to cover a part or the whole of the surface of the gummy portion directly or via at least one intermediate layer, and cover the entire surface of the gummy portion. Is preferable.

The intermediate layer provided between the gummy portion and the sugar-coated portion as needed is not particularly limited, but for example, a layer having a flavor and / or texture different from that of the gummy portion; to the gummy portion during the sugar coating process. A layer for protecting the gummy part by separating it from the sugar-coated part such as a layer for suppressing water transfer; a layer for protecting the sugar-coated part by separating it from the gummy part; a layer for blending functional components, etc. Can be mentioned.

The sugar-coated portion may be provided with at least one sugar-coated layer containing at least a sugar and a binder. When two or more layers of the sugar-coated layer are provided, for example, at least the lower-hanging layer and the middle-hanging layer and / or the upper-hanging layer may be provided as the sugar-coated layer. The lower layer, the middle layer, and the upper layer may have the same composition, or may have different compositions from each other.

Further, it is preferable that the sugar-coated portion contains a glazing layer containing a brightener on the outermost surface in addition to the sugar-coated layer. By including the gloss layer in the sugar-coated portion, it becomes possible to suitably provide the sugar-coated gummies with the above-mentioned water activity value.

As a suitable layer structure of the sugar-coated portion, a four-layer structure of a lower-hanging layer (sugar-coated layer), a middle-hanging layer (sugar-coated layer), an upper-hanging layer (sugar-coated layer), and a glazing layer; A three-layer structure of an upper layer (sugar coating layer) and a glazing layer; a two-layer structure of an lower lining layer (sugar coating layer) and a glazing layer and the like can be mentioned. Among these layer structures, a four-layer structure of a lower hanging layer, a middle hanging layer, an upper hanging layer, and a glazing layer; a three-layer structure of a lower hanging layer, an upper hanging layer, and a glazing layer is more preferable. Examples thereof include a four-layer structure of a lower hanging layer, a middle hanging layer, an upper hanging layer, and a glazing layer.

The sugar used in the sugar-coated portion is not particularly limited, and is, for example, sucrose, fructose, lactose, water candy, sugar alcohol (for example, erythritol, xylitol, sorbitol, maltitol, reduced palatinose), oligosaccharide (for example, for example). Malto-oligosaccharides, isomaltooligosaccharides, galactooligosaccharides, inulooligosaccharides, fructooligosaccharides, xyloligosaccharides), polydextrose, dextrin, indigestible dextrin, reduced indigestible dextrin and the like can be mentioned. Among these sugars, sucrose is preferable from the viewpoint of appropriately satisfying the physical property values measured by the leometer in the sugar-coated gummies. These sugars may be used alone or in combination of two or more.

The content of the sugar in the sugar-coated portion is not particularly limited and may be appropriately set according to the layer structure of the sugar-coated portion. For example, the total amount of the sugar-coated portion is usually converted into the dry weight of the sugar. 85-97% by weight, preferably 90-95% by weight, more preferably 91-94% by weight.

The binder used for the sugar-coated portion is edible and is not particularly limited as long as it can retain sugars, but for example, thickening polysaccharides such as gum arabic and pullulan; starch; gelatin and the like. Can be mentioned. These binders may be used alone or in combination of two or more. Among these binders, gelatin is preferable from the viewpoint of appropriately satisfying the physical property values measured by the leometer in the sugar-coated gummies.

The content of the binder in the sugar-coated portion is not particularly limited and may be appropriately set according to the layer structure of the sugar-coated portion. For example, it is usually 1 to 2% by weight, preferably 1 to 2% by weight, based on the total amount of the sugar-coated portion. 1.2 to 2% by weight, more preferably 1.4 to 1.8% by weight.

The type of brightener used for the polish layer of the sugar-coated portion is not particularly limited as long as it is edible and can cover the surface, but for example, beeswax, carnauba wax, white shellac, and paraffin. Examples include wax. These brighteners may be used alone or in combination of two or more.

Among these brighteners, beeswax, carnauba wax, and white shellac are preferable from the viewpoint of appropriately providing the sugar-coated gummies with the physical property values measured by the leometer.

The content of the brightener in the sugar-coated portion is not particularly limited and may be appropriately set according to the layer structure of the sugar-coated portion. For example, it is usually 0.05 to 0.5 weight with respect to the total amount of the sugar-coated portion. %, Preferably 0.05 to 0.2% by weight, more preferably 0.075 to 0.18% by weight, still more preferably 0.1 to 0.16% by weight.

Further, the sugar-coated portion may contain at least one ascorbic acid selected from the group consisting of ascorbic acid, a derivative thereof, and a salt thereof. When the sugar-coated portion contains ascorbic acids, it is possible to further improve the crispy texture of the sugar-coated gummies when chewing.

The derivative of ascorbic acid is not particularly limited as long as it is edible, but for example, ascorbic acid glucoside such as ascorbic acid-2 glucoside and ascorbic acid-6 glucoside; ascorbic acid-2-phosphate ester, ascorbic acid. Ascorbic acid phosphate esters such as -3-phosphate ester, ascorbic acid-6-phosphate ester; ascorbic acid-2-polyphosphate ester, ascorbic acid-2-sulfate ester, ascorbic acid-2-palmitic acid ester, ascorbin Examples thereof include acid-6-palmitic acid ester, ascorbic acid-2-stearic acid ester, and ascorbic acid-6-stearic acid ester.

The salt of ascorbic acid and / or a derivative thereof is not particularly limited as long as it is edible, but for example, an alkali metal salt such as a sodium salt or a potassium salt; an alkaline earth metal salt such as a calcium salt or a magnesium salt. And so on.

These ascorbic acids are preferably L-form. Moreover, as ascorbic acid, one kind may be selected and used from ascorbic acid, a derivative thereof, and a salt thereof, and two or more kinds may be used in combination.

Among these ascorbic acids, ascorbic acid and / or a salt thereof is preferable from the viewpoint of further improving the crispy texture of sugar-coated gummies at the time of chewing.

When the sugar-coated portion contains ascorbic acids, the sugar-coated layer may contain ascorbic acids. When the sugar-coated layer has a multi-layer structure of two or more layers, the ascorbic acid may be contained in any layer, but it is preferably contained in the lower layer.

When the ascorbic acid is contained in the sugar-coated portion, the content thereof is not particularly limited and may be appropriately set according to the layer structure of the sugar-coated portion. For example, the total amount of ascorbic acid is relative to the total amount of the sugar-coated portion. In general, 3 to 8% by weight, preferably 4 to 7% by weight, and more preferably 5 to 6% by weight can be mentioned.

Further, the sugar-coated portion may contain a coloring agent in order to give a desired color tone. The colorant used for the sugar-coated part is not particularly limited as long as it is edible, but for example, marigold pigment, annatto pigment, paprika pigment, tomato pigment, shrimp pigment, crab pigment, saffron pigment, and hematococcus. Algae pigment, caramel pigment, cutinashi pigment, anthocyanin pigment, red flower pigment, red koji pigment, flavonoid pigment, cochineal pigment, amaranth, erythrosine, allura red AC, ponceau sin, floxin, rose bengal, acid red, tartradin, sunset yellow FCF , Fast Green FCF, Brilliant Blue FCF, Indigo Carmine, etc.

When the sugar-coated portion contains a colorant, the sugar-coated layer may contain the colorant. When the sugar-coated layer has a multi-layer structure of two or more layers, the colorant may be contained in any layer, but is preferably contained in the overhanging layer.

Further, when the sugar-coated portion contains a coloring agent, the content thereof may be appropriately set according to the degree of coloring to be imparted, but for example, it is usually 0.1 to 0 with respect to the total amount of the sugar-coated portion. 5.5% by weight, preferably 0.15 to 0.4% by weight, more preferably 0.2 to 0.3% by weight.

The sugar-coated portion may contain an emulsifier, if necessary, in addition to the above-mentioned components. The types of emulsifiers used in the sugar-coated portion are the same as those exemplified in the column of the gummy portion. Further, the sugar-coated portion may contain various additive components used in pharmaceuticals and foods, if necessary. The types of various additive components used in the sugar-coated portion are the same as those exemplified in the column of the gummy portion.

In the sugar-coated gummy of the present invention, the ratio of the gummy part to the sugar-coated part is usually 60 to 80 parts by weight, preferably 60 to 80 parts by weight, per 100 parts by weight of the gummy part from the viewpoint of satisfying the physical property values measured by the leometer. 63 to 75 parts by weight, more preferably 61 to 73 parts by weight.

[Shape / Use]
The shape of the sugar-coated gummy of the present invention is not particularly limited, but from the viewpoint of ease of chewing, the weight per grain is usually about 0.5 to 0.9 g, preferably 0.59 to 0.9 g. More preferably, about 0.7 to 0.8 g is mentioned.

The sugar-coated gummies of the present invention can be used for various purposes as foods and pharmaceuticals. For example, the sugar-coated gummy of the present invention can be used as a confectionery such as gummy candy, a supplement having an active ingredient in the gummy portion, a functional food, an oral drug, and the like.

[Production method]
The sugar-coated gummy of the present invention can be produced by adjusting the gummy portion to have the physical property value measured by the leometer in the step of coating the gummy portion with the sugar-coated portion.

For the gummy-like edible composition constituting the gummy portion, for example, each component is mixed with water under temperature conditions equal to or higher than the dissolution temperature of the gelling agent to be used, and a raw material solution in which the gelling agent is dissolved is prepared. It can be obtained by placing the raw material solution in a mold having a desired shape, drying and solidifying the solution, and then cooling the solution.

Next, the obtained gummy candies are appropriately subjected to sugar-coated portion forming steps such as a lowering step, a middle-hanging step, an upper-hanging step, and a glazing step according to the layer structure of the sugar-coated portion to obtain sugar-coated gummies. Obtainable. These sugar-coated portion forming steps may be performed by a known method. However, even if the sugar-coated portion has the same composition, the harder the gummy portion, the harder the sugar-coated portion tends to be. That is, even in the sugar-coated portion having the same composition, the larger the first inflection point, the larger the second inflection point tends to be. The physical property values measured by the reometer vary depending on the drying conditions and cooling conditions before the sugar-coated portion forming step, the drying conditions and cooling conditions of each step of the sugar-coated portion forming step, and the like. Therefore, it is important to appropriately control the drying conditions and cooling conditions before the sugar-coated portion forming step, the drying conditions and cooling conditions of each step of the sugar-coated portion forming step, and the like.

Specifically, as a condition for appropriately providing the physical property values measured by the leometer, after the gummy-like edible composition is dried and solidified and before being subjected to the sugar coating step (that is, before the sugar coating portion underlaying step). By sequentially performing the drying treatment and the cooling treatment under the above conditions on the gummy-like edible composition, it becomes easy for the produced sugar-coated gummy to have the physical characteristic values measured by the leometer.
(Drying conditions before subjecting to the sugar coating process (that is, before the undercoating process of the sugar coating part))
26-40 ° C, preferably 26-37 ° C, more preferably 30-34 ° C, 45-92 hours, preferably 48-85 hours.
(Cooling treatment conditions after drying treatment before subjecting to the sugar coating process (that is, before the underlaying process of the sugar coating portion))
At 20-22 ° C. for 3-30 hours, preferably 6-24 hours.

Further, for example, when the glazing layer is provided as the sugar-coated portion, the molded product obtained in the step immediately before the glazing step (for example, in the case of providing the overcoating layer, the overcoating step) (hereinafter, " (Sometimes referred to as "molded product before the glazing process"), it is manufactured by sequentially performing a drying process and a cooling process under predetermined conditions, and then subjecting this to a glazing process to form a glazing layer. It is possible to make it easier for the sugar-coated gummies to be provided with the physical property values measured by the leometer.

Specifically, the sugar-coated gummies produced by sequentially performing the drying treatment and the cooling treatment under the following conditions on the pre-glazed molded product and then subjecting it to the glazing process have the physical property values measured by the leometer. It becomes easy to equip.
(Conditions for drying treatment of molded product before polishing process)
20 to 26 hours, preferably 22 to 24 hours under temperature conditions of 22 to 32 ° C., preferably 24 to 30 ° C.
(Conditions for cooling treatment after drying treatment of molded product before polishing process)
At a temperature condition of 18 to 26 ° C., preferably 18 to 24 ° C., for 15 to 180 minutes, preferably 30 to 150 minutes, more preferably 45 to 120 minutes.

Hereinafter, the present invention will be specifically described with reference to Examples, but the present invention is not limited to these Examples.

Test example
1. 1. Production of Sugar-Coated Gummy A gummy-like edible composition having the composition shown in Table 1 is prepared, and a sugar-coated machine (sugar-coated / glazing machine No. 1) equipped with a hot air generator (electric hot air generator TSK-18, Kansai Electric Heat Co., Ltd.) is provided. A sugar-coated gummy was produced by covering the sugar-coated portion with 16 DS (manufactured by Kikusui Seisakusho Co., Ltd.). The specific manufacturing conditions are as follows.

1-1. Examples 1, 3-5 and Comparative Example 1
(1) Preparation of gummy candies (gummy-like edible composition) [preparation of oily solution]
Put parsley seed oil (0.2 parts by weight), glycerin oxymonooleic acid ester (Poem K-37V: manufactured by Riken Vitamin Co., Ltd.) (0.45 parts by weight), and menthol (1 part by weight) in a stainless steel cup. Was mixed well and kept warm at about 60 ° C. to prepare an oily solution.

[Preparation of gelatin solution]
Calcium lactate (2 parts by weight) and water (15 parts by weight) were weighed and dissolved in warm water at about 60 ° C. After confirming that calcium lactate was completely dissolved, gelatin A (5 parts by weight) and gelatin B (8 parts by weight) were added and completely dissolved in warm water to prepare a gelatin solution.

[Preparation step of gummy part (gummy-like edible composition)]
Sugar (25 parts by weight), maltose (18 parts by weight), starch syrup (12 parts by weight), 54% sorbitol (54% by weight of sorbitol, 16% by weight of reduced starch syrup, 30% by weight of water) 18 parts by weight, and 10 parts by weight of water was mixed in a stainless steel bowl and heated to Bx.90 (Bx: Brix) by direct heat using a gas stove to obtain a sugar solution.

After confirming that the sugar solution adjusted to Bx.90 became 100 ° C. or lower, the above-mentioned "gelatin solution" (30) was added to the sugar solution (the weight before adjusting to Bx.90 corresponds to 83 parts by weight). By weight) was added and mixed well. Then, the above-mentioned "oil-based solution" (1.65 parts by weight) was added, and the mixture was boiled in hot water so as to have Bx.78. A film containing bubbles was formed by boiling water, so it was discarded, and the liquid was poured into a hopper that had been warmed with hot water and filled into a starch mold.

After drying and solidifying at 25 ° C. for 48 hours, the mixture was cooled to room temperature. Sprinkle starch on the cooled product while sieving it, and then drop a few drops of a mixture of 99% by weight of coconut oil and 1% by weight of carnauba wax as a brightener, and entangle it uniformly. ) Was manufactured. The content of each component in the formulation shown in Table 1 is gummy-like edible after the drying and solidification and cooling, and before the addition of the starch and the mixture of coconut oil and carnauba wax. The content in the composition is shown.

(2) Coating of sugar coating [Preparation of raw material solution]
-Base syrup Granulated sugar 73 g, water 24.6 g, 40% gelatin solution (containing 40% by weight of "Gelatin AP-200" manufactured by Nitta Gelatin Co., Ltd.) 2.4 g were mixed and kept at 60 ° C.

・ Undercover liquid 7750 g of base syrup, 437.5 g of water, 40% gelatin solution (containing 40% by weight of “Gelatin AP-200” manufactured by Nitta Gelatin Co., Ltd.) 187.5 g, 50% Arabic gum solution (Arabic gum powder) 525 g (containing 50% by weight) and 50 g of a 25% purulan solution (containing 25% by weight of purulan) were mixed and kept warm at 40 to 50 ° C. Immediately before use, water was added to adjust the Brix to 68.

-Smoothing syrup 500 g of base syrup and 40.4 g of water were mixed and kept warm at 40 to 50 ° C. Immediately before use, water was added to adjust the Brix to 68.

・ Medium sprinkling liquid 3598 g of base syrup, 126 g of fragrance, and 26 g of water were mixed and kept warm at 40 to 50 ° C. Immediately before use, water was added to adjust the Brix to 71.

・ Overcoat liquid (for coloring)
5000 g of base syrup, 120 g of carotenoid pigment (Rikecolor marigold 30 (WS), manufactured by RIKEN Vitamin Co., Ltd.) and 20 g of water were mixed and kept warm at 40 to 50 ° C. Immediately before use, water was added to adjust the Brix to 70.

・ Overcoat liquid (for color stop)
473 g of base syrup and 27 g of water were mixed and kept warm at 40 to 50 ° C. Immediately before use, water was added to adjust the Brix to 70.

[Sugar coating process]
-Underlaying step 30 kg of the gummy portion (gummy-like edible composition) obtained above was dried under the conditions shown in Table 2, and then cooled under the conditions shown in Table 2. Then, it was put into a sugar coating apparatus, and the underlaying step was performed in the following steps 1 to 8 while rotating, to form an underlaying layer. Specifically, after repeating step 1 once, step 2 twice, step 3 once, step 4 once, step 5 once, step 6 seven times, and step 7 once. It was stored for 2 days in an atmosphere of 28 to 30 ° C., and this was used as a gummy candy.
Step 1: Spray 250 g of granulated sugar → 30% gum arabic solution (containing 30% by weight of gum arabic powder) 270 mL spray → spray 800 g of granulated sugar → blow air at room temperature for 10 to 15 minutes.
Step 2: Spray 250 g of granulated sugar → spray 400 mL of undercoat → spray 400 g of granulated sugar → blow air at room temperature for 8 to 11 minutes.
Step 3: Spray 400 mL of undercoat → spray 150 g of granulated sugar, 500 g of ascorbic acid → blow air at room temperature for 7 to 8 minutes.
Step 4: Spray 500 mL of undercoat solution → spray 700 g of ascorbic acid → blow air at room temperature for 7 to 8 minutes.
Step 5: Spray 400 mL of undercoat solution → Spray 1250 g of powdered sugar → Blow air at room temperature for 6 to 8 minutes.
Step 6: Spray 400-500 mL of undercoat → Spray 1250 g of powdered sugar → Blow air at room temperature for 6-8 minutes.
Step 7: Spray 200 g of powdered sugar → Spray 270 mL of smoothing syrup → Blow air at room temperature for about 20 minutes.

・ Middle-hanging step and top-hanging step Put the lower-hanging gummies obtained above into the sugar coating device, spray 360 mL of the middle-hanging liquid while rotating, and repeat the step of blowing air at room temperature for 6 to 12 minutes 8 times. The middle layer was formed.

Then, while rotating, the overcoating step was performed in the following steps A to C to form the overcoating layer. Specifically, step A was performed 11 times, step B was performed once, and step C was performed once, and this was used as a gummy candy.
Step A: Sprinkle 270 mL of overcoat liquid (for coloring) and blow air at room temperature for 2 to 10 minutes.
Step B: Sprinkle 270 mL of overcoat liquid (for coloring) and rotate for 10 minutes without blowing air.
Step C: Sprinkle 270 mL of overcoat liquid (for color fixing) and rotate for 10 to 15 minutes without blowing air.

The gummy candies obtained after step C were dried under the conditions shown in Table 2, and then cooled at 22 ° C. for 1 hour.

・ Glazing process The obtained gummy candies are put into a sugar coating device and rotated while rotating to make a brightener solution (rack glaze 14E-BC, manufactured by Nippon Shellac Industry Co., Ltd .; ethanol 86% by weight, shellac 2% by weight, beeswax 10 weight). % And 2% by weight of carnauba wax) are sprayed and air at room temperature is blown for 5 to 15 minutes to form a gloss layer, and sugar-coated gummy (weight 0.74 g per grain, 100 weight of gummy part) 68 parts by weight of the sugar-coated part per part) was obtained.

After filling 25 grains of the obtained sugar-coated gummy in a polypropylene container, 1 g of a desiccant (trade name "Care Dry CP1", manufactured by Oe Chemical Industry Co., Ltd.) is added, and pillow packaging (polyethylene terephthalate film, nylon film and polypropylene) is added. It was sealed using a laminated sheet on which the film was laminated).

1-2. Example 2
(1) Preparation of gummy candies (gummy-like edible composition) Gummy candies (gummy-like edible compositions) were prepared by the same composition and production method as in the cases of Examples 1, 3 to 5 and Comparative Example 1.

(2) Coating of sugar coating / base syrup Granule sugar 4739.6 g, water 1966.6 g, 40% gelatin solution (containing 40% by weight of "Gelatin AP-200" manufactured by Nitta Gelatin Co., Ltd.) 312.8 g, 50% 439.6 g of an arabic gum solution (containing 50% by weight of arabic gum powder) and 41.4 g of a 25% purulan solution (containing 25% by weight of purulan) were mixed and kept at 50 to 55 ° C. Immediately before use, water was added to adjust the Brix to 68.

-Smoothing syrup Granulated sugar 335.6 g, water 153.4 g, and 11 g of a 40% gelatin solution (containing 40% by weight of "Gelatin AP-200" manufactured by Nitta Gelatin Co., Ltd.) were mixed and kept at 50 to 55 ° C. Immediately before use, water was added to adjust the Brix to 65.

・ Medium sprinkling liquid Granulated sugar 2802.1 g, water 972 g, 40% gelatin solution (containing 40% by weight of "gelatin AP-200" manufactured by Nitta Gelatin Co., Ltd.) 92 g, and fragrance 133.9 g are mixed and 40 to 45 ° C. I kept it warm. Immediately before use, water was added to adjust the Brix to 65.

・ Overcoat liquid (for coloring)
Granulated sugar 2485.4 g, water 851.4 g, carotinoid pigment 81.6 g (Rikecolor Marigold 30 (WS), manufactured by Riken Vitamin Co., Ltd.), 40% gelatin solution ("Gelatin AP-200" manufactured by Nitta Gelatin Co., Ltd. " 81.6 g (containing 40% by weight) was mixed and kept at 40 to 45 ° C. Immediately before use, water was added to adjust the Brix to 72.

・ Overcoat liquid (for color stop)
552.4 g of granulated sugar, 229.4 g of water, and 18.2 g of a 40% gelatin solution (containing 40% by weight of "gelatin AP-200" manufactured by Nitta Gelatin Co., Ltd.) were mixed and kept at 40 to 45 ° C. Immediately before use, water was added to adjust the Brix to 70.

・ Glazed liquid Glazed solution (rack glaze 14E-BC, manufactured by Nippon Shellac Industry Co., Ltd .; containing 86% by weight of ethanol, 2% by weight of shellac, 10% by weight of beeswax, and 2% by weight of carnauba wax) and 12.3 g of carnauba wax. Mixed.

[Sugar coating process]
-Underlaying step 30 kg of the gummy portion (gummy-like edible composition) obtained above was dried under the conditions shown in Table 2 and then cooled under the conditions shown in Table 2. Then, it was put into a sugar coating apparatus, and the underlaying step was performed in the following steps 1 to 8 while rotating, to form an underlaying layer. Specifically, step 1 is performed once, step 2 is performed four times, step 3 is performed once, step 4 is performed once, step 5 is performed once, step 6 is performed once, step 7 is performed three times, and step 8 is performed. After repeating once, it was stored in an atmosphere of 30 ° C. for 1 day, and this was used as a gummy candy.
Step 1: Spray 300 g of granulated sugar → 30% gum arabic solution (containing 30% by weight of gum arabic powder) 350 g spray → spray 1200 g of granulated sugar → blow air at room temperature for about 12 minutes.
Step 2: Spray 650 g of the undercoat solution → spray 1300 g of granulated sugar → blow air at room temperature for about 2 minutes.
Step 3: Spray 530 g of undercoat solution → spray 600 g of ascorbic acid → blow air at room temperature for about 5 minutes.
Step 4: Spray 620 g of undercoat solution → spray 600 g of ascorbic acid → blow air at room temperature for about 7 minutes.
Step 5: Spray 360 g of undercoat solution → Spray 1000 g of powdered sugar → Blow air at room temperature for about 6 minutes.
Step 6: Spray 400g of undercoat liquid → spray 1000g of powdered sugar → blow air at room temperature for about 6 minutes.
Step 7: Spray 450 g of sprinkling liquid → Spray 1000 g of powdered sugar → Blow air at room temperature for about 5 minutes.
Step 8: Spray 350g of smoothing syrup → rotate without blowing for about 7 minutes → blow air at room temperature for about 5 minutes.

・ Middle hanging process The obtained lower hanging gummies are put into a sugar coating device, 270 g of the middle hanging liquid is sprayed while rotating, and after performing the step of blowing air at room temperature for about 6 minutes 9 times, the middle hanging while rotating. An intermediate layer was formed by spraying 270 g of the liquid and repeating the step of drying for about 15 minutes without blowing air twice. The obtained product was stored overnight in a dryer set at 30 ° C., and this was used as a gummy candy.

-Overlaying step The middle-hanging gummy obtained above was put into a sugar coating device, and the overhanging step was performed in the following steps A to C while rotating to form an overhanging layer. Specifically, step A was performed once, step B was performed once, and step C was performed once, and this was used as a gummy candy.
Step A: Sprinkle 360g of overcoat liquid (for coloring) and blow air at room temperature for about 6 minutes.
Step B: Sprinkle 330 g of overcoat liquid (for coloring) and rotate for about 17 minutes without blowing air.
Step C: Sprinkle 330 g of overcoat liquid (for color fixing) and rotate for 10 to 15 minutes without blowing air.

The gummy candies obtained after step C were dried under the conditions shown in Table 2, and then cooled at 22 ° C. for 1 hour.

-Glossing process The obtained colored gummies are put into a sugar coating device, 162.3 g of the polishing liquid is sprayed while rotating, and 150 g of beeswax is further put into the sugar coating device, and then air at room temperature is blown for about 15 minutes. As a result, a glossy layer was formed, and sugar-coated gummy (weight 0.74 g per grain, 68 parts by weight of the sugar-coated part per 100 parts by weight of the gummy part) was obtained.

After filling 25 grains of the obtained sugar-coated gummy in a polypropylene container, 1 g of a desiccant (trade name "Care Dry CP1", manufactured by Oe Chemical Industry Co., Ltd.) is added, and pillow packaging (polyethylene terephthalate film, nylon film and polypropylene) is added. It was sealed using a laminated sheet on which the film was laminated).

1-3. Examples 6-9 and Comparative Examples 2-3
(1) Preparation of gummy portion (gummy-like edible composition) A gummy portion (gummy-like edible composition) was prepared by the same composition and production method as in the cases of Examples 1, 3 to 5 and Comparative Example 1. ..
(2) Coating / undercoating liquid for sugar coating Granule sugar 4739.6 g, water 1966.6 g, 40% gelatin solution (containing 40% by weight of "Gelatin AP-200" manufactured by Nitta Gelatin Co., Ltd.) 312.8 g, 50 A mixture of 439.6 g of a% arabic gum solution (containing 50% by weight of arabic gum powder) and 41.4 g of a 25% purulan solution (containing 25% by weight of purulan) were mixed and kept at 50 to 55 ° C. Immediately before use, water was added to adjust the Brix to 68.

-Smoothing syrup Granulated sugar 335.6 g, water 153.4 g, and 11 g of a 40% gelatin solution (containing 40% by weight of "Gelatin AP-200" manufactured by Nitta Gelatin Co., Ltd.) were mixed and kept at 50 to 55 ° C. Immediately before use, water was added to adjust the Brix to 65.

・ Mixing 2257 g of granulated sugar, 887.2 g of water, 81.4 g of 40% gelatin solution (containing 40% by weight of "Gelatin AP-200" manufactured by Nitta Gelatin Co., Ltd.) and 146.7 g of fragrance, 40 to The temperature was kept at 45 ° C. Immediately before use, water was added to adjust the Brix to 65.

・ Overcoat liquid (for coloring)
2676 g of granulated sugar, 911 g of water, and 88 g of a 40% gelatin solution (containing 40% by weight of "gelatin AP-200" manufactured by Nitta Gelatin Co., Ltd.) were mixed and kept at 40 to 45 ° C. Immediately before use, water was added to adjust the Brix to 72.

・ Overcoat liquid (for color stop)
552.4 g of granulated sugar, 229.4 g of water, and 18.2 g of a 40% gelatin solution (containing 40% by weight of "gelatin AP-200" manufactured by Nitta Gelatin Co., Ltd.) were mixed and kept at 40 to 45 ° C. Immediately before use, water was added to adjust the Brix to 70.

・ Glazed liquid Glazed solution (rack glaze 14E-BC, manufactured by Nippon Shellac Industry Co., Ltd .; containing 86% by weight of ethanol, 2% by weight of shellac, 10% by weight of beeswax, and 2% by weight of carnauba wax) and 12.3 g of carnauba wax. Mixed.

[Sugar coating process]
-Underlaying step After drying 30 kg of the gummy portion (gummy-like edible composition) obtained above under the conditions shown in Table 3, cooling was performed under the conditions shown in Table 3. Then, it was put into a sugar coating apparatus, and the underlaying step was performed in the following steps 1 to 8 while rotating, to form an underlaying layer. Specifically, after repeating step 1 once, step 2 five times, step 3 once, step 4 once, step 5 once, step 6 three times, and step 7 once. It was stored for 1 day in an atmosphere of 30 ° C., and this was used as a gummy candy.
Step 1: Spray 300 g of granulated sugar → 30% gum arabic solution (containing 30% by weight of gum arabic powder) 350 g spray → spray 1200 g of granulated sugar → blow air at room temperature for about 12 minutes.
Step 2: Spray 600 to 650 g of the undercoat solution → spray 1000 to 1300 g of granulated sugar → blow air at room temperature for 2 to 6 minutes.
Step 3: Spray 360g of undercoat solution → spray 1000g of powdered sugar → blow air at room temperature for about 6 minutes.
Step 4: Spray 400g of undercoat solution → spray 1000g of powdered sugar → blow air at room temperature for about 6 minutes.
Step 5: Spray 450g of undercoat solution → Spray 1000g of powdered sugar → Blow air at room temperature for about 6 minutes.
Step 6: Spray 450g of undercoat liquid → spray 1000g of powdered sugar → blow air at room temperature for about 7 minutes.
Step 7: Spray 350g of smoothing syrup → rotate without blowing for about 6 minutes → blow air at room temperature for about 10 minutes.

・ Middle hanging process The obtained lower hanging gummies are put into a sugar coating device, 300 g of the middle hanging liquid is sprayed while rotating, and after performing the step of blowing air at room temperature for about 6 minutes 9 times, the middle hanging while rotating. An intermediate layer was formed by spraying 270 g of the liquid and repeating the step of drying for about 15 minutes without blowing air twice. The obtained product was stored overnight in a dryer set at 30 ° C., and this was used as a gummy candy.

-Overlaying step The middle-hanging gummy obtained above was put into a sugar coating device, and the overhanging step was performed in the following steps A to C while rotating to form an overhanging layer. Specifically, step A was performed 8 times, step B was performed once, and step C was performed once, and this was used as a gummy candy.
Step A: Sprinkle 360g of overcoat liquid (for coloring) and blow air at room temperature for about 6 minutes.
Step B: Sprinkle 330 g of overcoat liquid (for coloring) and rotate for about 17 minutes without blowing air.
Step C: Sprinkle 330 g of overcoat liquid (for color fixing) and rotate for about 17 minutes without blowing air.

The gummy candies obtained after step C were dried under the conditions shown in Table 3, and then cooled at 22 ° C. for 1 hour.

-Glossing process The obtained colored gummies are put into a sugar coating device, 162.3 g of the polishing liquid is sprayed while rotating, and 150 g of beeswax is further put into the sugar coating device, and then air at room temperature is blown for about 15 minutes. As a result, a glossy layer was formed, and sugar-coated gummy (weight 0.74 g per grain, 68 parts by weight of the sugar-coated part per 100 parts by weight of the gummy part) was obtained.

After filling 25 grains of the obtained sugar-coated gummy in a polypropylene container, 1 g of a desiccant (trade name "Care Dry CP1", manufactured by Oe Chemical Industry Co., Ltd.) is added, and pillow packaging (polyethylene terephthalate film, nylon film and polypropylene) is added. It was sealed using a laminated sheet on which the film was laminated).

2. 2. Evaluation of sugar-coated gummies
2-1. Evaluation of physical properties by leometer measurement For each sugar-coated gummy, use a leometer (CR-3000-EX-S, manufactured by Sun Kagaku Co., Ltd.) to measure with a leometer under the following conditions, and perform the first inflection. The load at the point (the peak of the load that appears first) and the second inflection point (the peak of the load that appears last) were measured.
[Measurement conditions of leometer]
-Pressure-sensitive axis: Tooth pattern (A) shown in FIG. 2 (tip angle is 40 °)
・ Sample table speed: 60 mm / min ・ Measurement temperature: 25 ° C
・ Penetration distance: 7 mm
-Sample setting: As shown in A of FIG. 2, the pressure-sensitive shaft was set so as to penetrate in the direction parallel to the thickness direction of the sugar-coated gummies.

2-2. Evaluation of texture 10 panelists were allowed to eat each sugar-coated gummy, and the texture when chewing was rated as "10 points" for a crispy texture and "1 point" for no crisp texture. , VAS (Visual Analogue Scale) method was used for scoring, and the average value of the scores (rounded to the nearest whole number) was obtained for each sugar-coated gummy.

2-3. Hardness evaluation at mastication Whether or not 10 panelists feed each sugar-coated gummy and feel uncomfortable due to the residual feeling in the mouth due to the fact that the sugar-coated gummies are hard and cannot be crushed well in the mouth. The judgment was made and evaluated according to the following judgment criteria.
<Criteria for determining hardness when chewing>
◯: The number of people who felt uncomfortable was 0 to 2 △: The number of people who felt uncomfortable was 3 to 7 ×: The number of people who felt uncomfortable was 8 to 10

3. 3. Evaluation Results The results obtained are shown in Tables 2 and 3. As a result, the sugar-coated gummies having a load of the first inflection of 750 to 2500 g and a load of the second inflection of 1500 to 3500 g have a strong crispy texture when chewed, and are a novel food. It was confirmed that a feeling was exhibited (Examples 1 to 9). In particular, when the loads at the first inflection and the second inflection satisfied the above range and the sugar-coated portion contained ascorbic acid, the crispy texture at the time of chewing was felt more strongly (implementation). Examples 1-5). Further, the sugar-coated gummies in which the loads of the first inflection and the second inflection satisfy the above range had good hardness at the time of chewing and had an easy-to-eat texture (Examples 1 to 9).

Claims (4)

A gummy portion and a sugar-coated portion that covers the gummy portion are included.
In the measurement with a leometer under the following conditions, the first inflection point is when the maximum load generated when the sugar-coated part is broken is the first inflection point and the maximum load generated when the gummy part is broken is the second inflection point. The load of is 750 to 2500 g, and the load of the second inflection is 1500 to 3500 g.
A sugar-coated gummy having an ascorbic acid-containing layer ( excluding a layer containing fats and oils) containing at least one selected from the group consisting of ascorbic acid, its derivatives, and salts thereof. Between the gummy portion and the ascorbic acid-containing layer, from the inside, a layer containing at least one of sugar and sugar alcohol as a main component; and a layer containing a fat-soluble functional component that is easily denatured by oxidation. Except when included in order) .
[Measurement conditions of leometer]
・ Pressure sensitive axis: Tooth type with tip angle of 40 ° ・ Sample table speed: 60 mm / min ・ Measurement temperature: 25 ° C
・ Penetration distance: 7 mm The sugar-coated gummy according to claim 1, wherein the load at the first inflection is 0.28 to 0.94 times the load at the second inflection. The sugar-coated gummy according to claim 1 or 2, wherein the load at the second inflection is 2300 to 3500 g. The sugar-coated gummy according to any one of claims 1 to 3, wherein the sugar-coated portion includes a sugar-coated layer and a glazing layer.

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