JP7469003B2 - Gummy composition with high dietary fiber content - Google Patents

Description

The present invention relates to a gummy composition with a high dietary fiber content and a method for producing the same.

Dietary fiber is known to have effects such as slowing down the absorption of sugar and lipids, mitigating sudden increases in blood sugar levels, lowering blood cholesterol, and regulating intestinal function. For this reason, in recent years, there has been an increasing demand for foods that are high in dietary fiber so that people can consume more dietary fiber.

In particular, there is a demand for the development of confectionery products that are rich in dietary fiber, as they can be easily consumed. For this reason, various confectionery products have been investigated to date.

Patent Document 1 discloses a soft candy that contains dietary fiber that prevents adhesion to teeth.

JP 2012-50349 A

However, adding a lot of dietary fiber to gummy candies was virtually impossible because dietary fiber inhibits the gelling of gelatin.

The object of the present invention is to provide a gummy composition with a high dietary fiber content that is easy to manufacture, has excellent shape retention, and has a good texture, despite containing a large amount of dietary fiber.

The inventors conducted extensive research to solve the above problems, and discovered that by using a specific amount or more of gelatin with a low bloom value, it is possible to set (solidify) the gelatin to an appropriate hardness even when a large amount of dietary fiber is added, and to obtain a gummy composition with excellent manufacturability, shape retention, and texture, thus completing the present invention.

The present invention comprises the following configuration.
(1) Contains 28% or more by mass of dietary fiber based on solid content;
The breaking load is 0.2 to 3 kgf,
A gummy composition characterized in that it has an elasticity retention rate of 85% or more.
(2) The gummy composition according to (1) above, characterized in that the elasticity value is 1 to 20 kgf.
(3) A gummy composition according to (1) or (2) above, characterized in that it contains gelatin having a bloom value of 160 or less.
(4) The gummy composition according to (3), wherein the gelatin is blended in an amount of 12% by weight or more per gummy composition.
(5) The gummy composition according to any one of (1) to (4), wherein the dietary fiber is one or more selected from the group consisting of polydextrose, inulin, resistant dextrin, fruit-derived dietary fiber, and vegetable-derived dietary fiber.
(6) The gummy composition according to any one of (1) to (5), characterized in that the dietary fiber contains polydextrose and inulin in a mass ratio of 1:0.5 to 1.5 per solid content.
(7) A method for producing a gummy composition, characterized in that dietary fiber is blended in an amount of 40% by mass or more per solid content, and gelatin having a bloom value of 160 or less is blended in an amount of 12% by mass or more.
(8) A method for producing a gummy composition described in (7) above, characterized in that the dietary fiber is a mixture of polydextrose and inulin in a mass ratio of 1:0.5 to 1.5 per solid content.

According to the present invention, it is possible to provide a gummy composition that is easy to manufacture, has excellent shape retention, and has a good texture, as it is possible to set gelatin despite the high dietary fiber content.

The following describes in detail how to implement the present invention.

In the present invention, a gummy composition refers to an oral composition, including gummy candy, that contains gelatin as the main gelling agent and has a rubber-like texture.

Raw materials that can be used in the gummy composition of the present invention include, but are not limited to, the following raw materials.

Dietary fiber is nutritionally defined as "the total amount of indigestible components in food that cannot be digested by human digestive enzymes" and is classified into soluble dietary fiber and insoluble dietary fiber. The dietary fiber in the present invention can be either soluble or insoluble dietary fiber, and can be used as desired depending on the purpose.

Examples of dietary fiber in the present invention include polydextrose, inulin, indigestible dextrin, cellulose, hemicellulose, lignin, pectin, and resistant starch.
Examples of raw materials containing dietary fiber include raw materials containing dietary fiber derived from fruits and raw materials containing dietary fiber derived from vegetables. Examples of raw materials containing dietary fiber derived from fruits include fruit juice concentrates, dried fruits, crushed fruits, fruit juice extracts, etc. Examples of raw materials containing dietary fiber derived from vegetables include vegetable juice concentrates, dried vegetables, crushed vegetables, vegetable juice extracts, etc.
The gummy composition of the present invention may contain one or more of these dietary fibers in combination.

The dietary fiber in the present invention is preferably one or more selected from polydextrose, inulin, resistant dextrin, fruit-derived dietary fiber, and vegetable-derived dietary fiber.

The gummy composition of the present invention contains dietary fiber at 28% by mass or more per solid content. Preferably, the dietary fiber content is 32% by mass or more per solid content, more preferably 35% by mass or more, even more preferably 40% by mass or more, even more preferably 43% by mass or more, and particularly preferably 45% by mass or more. Also, the dietary fiber content is preferably 80% by mass or less per solid content, more preferably 75% by mass or less, and even more preferably 70% by mass or less.

When producing the gummy composition of the present invention, the amount of dietary fiber may be, for example, 40% by mass or more per solid content, preferably 45% by mass or more per solid content, and more preferably 50% by mass or more. It is also preferably 90% by mass or less per solid content, more preferably 80% by mass or less, and even more preferably 70% by mass or less.

Of the dietary fibers in the present invention, the combined use of polydextrose and inulin is preferred because it can improve the setting and texture of gelatin. More preferably, the polydextrose:inulin is blended at a mass ratio of 1:0.5-1.5 per solid content, even more preferably, the polydextrose:inulin is blended at a mass ratio of 1:0.7-1.3 per solid content, and particularly preferably, the polydextrose:inulin is blended at a mass ratio of 1:0.8-1.1 per solid content. It is preferable that the manufactured gummy composition has a similar content ratio.

The dietary fiber content per solid content in the gummy composition can be analyzed, for example, by an enzyme-gravimetric method, an enzyme-HPLC method, or a combination thereof.

The gummy candy composition of the present invention uses gelatin having a Bloom value of 160 or less as a gelling agent.
In gummy compositions such as gummy candies, gelatin with a Bloom value of about 200 to 300 is generally used, which is suitable for imparting a unique elastic texture at a low blend ratio. However, when a large amount of dietary fiber is added, a problem occurs in that gelatin with the above Bloom value normally used in gummy candies does not solidify even when blended in a normal amount. In other words, the gelatin with the Bloom value normally used in gummy candies has the problem that it is difficult to adjust the gelatin to an appropriate hardness that maintains the quality of the product.

In the present invention, it has been found that when a gummy composition contains a large amount of dietary fiber, the use of gelatin with a low bloom value can prevent inhibition of gelation of the gelatin even when a large amount of dietary fiber is contained, making it possible to produce a gummy composition with excellent manufacturability, shape retention, and texture. The bloom value of the gelatin used in the present invention is 160 or less, preferably 150 or less, and more preferably 120 or less. In addition, from the viewpoint of realizing a texture suitable for a gummy composition, it is preferable that the bloom value is 80 or more.

The bloom value of gelatin is a value that indicates the strength of gelatin jelly, and can be measured, for example, by the test method described in JIS K6503 (2001). Specifically, using a texture analyzer or rheometer, jelly prepared from a 6.67% solution of gelatin is measured at 10°C using a plunger with a diameter of 12.7 mm, with the measurement conditions set to an intrusion distance of 4 mm and an intrusion speed of 1 mm per second, and the measured stress value (g) is taken as the jelly strength. In other words, the higher the bloom value, the harder the gelatin is, and the lower the bloom value, the softer the gelatin is.

In the present invention, the gelatin must be blended in an amount of 12% by mass or more, and preferably 15% by mass or more, relative to the gummy composition. It is also preferably 25% by mass or less, and more preferably 22% by mass or less. This makes it possible to produce a gummy composition that is excellent in manufacturability, shape retention, and texture.

In addition, in the gummy composition of the present invention, the gelling inhibition of the gelatin can be prevented and the composition can be set by adjusting the amount of gelatin used during production according to the bloom value of the gelatin. For example, when the bloom value of gelatin is 160 or less, it is particularly preferable to contain 12% to 22% by mass of gelatin. When the bloom value of gelatin is 150 or less, it is particularly preferable to contain 12% to 20% by mass of gelatin. When the bloom value of gelatin is 80 or more and 120 or less, it is particularly preferable to contain 12% to 20% by mass of gelatin.

Gelling agents other than gelatin may be mixed, such as pectin, agar, carrageenan, etc., and are not limited to these, as long as the desired quality is obtained.

In addition to the above ingredients, the gummy composition of the present invention may contain fruit juice, dried fruit, vegetable juice, dried vegetables, thickening polysaccharides, acidulants, emulsifiers, flavors, colorants, sweeteners, etc., as necessary.

Examples of fruits in fruit juices and dried fruits include apples, grapes, strawberries, kiwis, peaches, mandarin oranges, mangoes, and mixtures thereof. Examples of vegetables in vegetable juices and dried vegetables include carrots, spinach, celery, bell peppers, kale, cabbage, watercress, and mixtures thereof.

Examples of thickening polysaccharides include pectin, guar gum, locust bean gum, gum arabic, tamarind gum, tara gum, konjac mannan, gellan gum, xanthan gum, modified starch, etc.

The acidulant is not particularly limited as long as it is one that is normally used in gummy candies, such as citric acid, malic acid, tartaric acid, acetic acid, fumaric acid, ascorbic acid, etc., and one or a mixture of two or more of these may be used.

Examples of emulsifiers include glycerin fatty acid esters, polyglycerin fatty acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters, lecithin, and derivatives thereof.

Flavors may be, for example, fruit, mint, spice, nut, floral, liquor, etc., natural or synthetic, oil-based or water-based, liquid or emulsion, or powder, and may be used alone or in mixtures.

Examples of coloring agents include natural pigments such as carotene pigment, annatto pigment, paprika pigment, cochineal pigment, gardenia pigment, safflower pigment, monascus pigment, beet red, madder pigment, spirulina pigment, anthocyanin pigment, caramel, and copper chlorophyll, as well as edible tar pigments.

Sweeteners may be added as necessary, and are not particularly limited as long as they are used in the manufacture of ordinary gummy candies, such as sugars such as granulated sugar and white sugar, other disaccharides, sugar alcohols such as sorbitol, reduced starch syrup, acid saccharified starch syrup, enzymatically hydrolyzed starch syrup, monosaccharides, trisaccharides, oligosaccharides, trehalose, isomaltulose, etc., and one or a mixture of two or more of these may be used.

The gummy composition of the present invention contains 12% by mass or more of gelatin having a bloom value of 160 or less, so that it is possible to produce a gummy composition that is excellent in manufacturability, shape retention, and texture, despite containing a large amount of dietary fiber. That is, the gummy composition of the present invention has a breaking load of 0.2 to 3 kgf and an elasticity retention rate of 85% or more.
In the gummy candy composition of the present invention, the "breaking load" is an index of the "difficulty to bite off", which is a characteristic texture of gummy candies, and refers to a value measured by the test method shown in (1) below. Also, the "elasticity retention rate" is an index of the "firmness", which is a characteristic texture of gummy candies, and refers to a value measured by the test method shown in (2) below.

(1) Breaking Load The gummy composition of the present invention is poured into a silicon mold having rounded corners and a size of 28.5 mm in length, 18.5 mm in width, and 12.5 mm in height, and the mold is leveled to prepare a sample. The sample is removed from the mold within 24 to 48 hours after preparation, and a penetration test is performed under the following conditions using a texture analyzer TA.XTPlus (Eiko Seiki Co., Ltd.), the peak load value when the probe penetrates is measured, and the average value is taken as the breaking load.
Measurement mode: Normal compression test Probe: SMSP/3 (cylindrical probe, diameter 3 mm, stainless steel)
・Entry distance: 30 mm
・Entry speed: 1 mm/s
・Sample temperature: Room temperature (25°C)

(2) Elasticity Retention Rate The gummy composition of the present invention is poured into a silicon mold having rounded corners and a size of 28.5 mm in length, 18.5 mm in width, and 12.5 mm in height, and the mold is leveled to prepare a sample. The sample is removed from the mold within 24 to 48 hours after preparation, and two cycle tests are performed under the following conditions using a texture analyzer TA.XTPlus (Eiko Seiki Co., Ltd.). The value of the second load peak relative to the value of the first load peak is expressed as a percentage, and the average value is the elasticity retention rate.
Measurement mode: Cycle test (compress to a certain position, return to the measurement start position, and compress again, repeating the specified number of times)
Probe: SMSP/75 (circular flat probe, bottom diameter 75 mm, made of aluminum)
Penetration distance: 50% of the sample height
・Entry speed: 1 mm/s
Return speed: 1 mm/s
・Number of repetitions: 2 times ・Sample temperature: Room temperature (25°C)

The gummy composition of the present invention has a breaking load of 0.2 to 3 kgf, preferably 0.5 to 2.5 kgf. If the breaking load is less than 0.2 kgf, it is too easy to bite off and the texture characteristic of gummy candies is not felt. If the breaking load is less than 0.5 kgf, the texture of gummy candies is somewhat lacking. If the breaking load exceeds 3 kgf, it is too difficult to bite off.
Furthermore, the gummy candy composition of the present invention has an elasticity retention rate of 85% or more, preferably 87 to 100%, and more preferably 87 to 99%. If the elasticity retention rate is less than 85%, the chewiness characteristic of gummy candies is not felt.

Furthermore, the gummy composition of the present invention preferably has an elasticity value of 1 to 20 kgf, and more preferably 1 to 15 kgf. If the elasticity value is less than 1, it is felt that the gummy composition does not have the elasticity characteristic of gummy candies. If the elasticity value is more than 20 kgf, it is hard and difficult to eat. If the elasticity value is more than 15 kgf, it is somewhat hard and people with weak jaws will tire of chewing it.
In the gummy candy composition of the present invention, the "elasticity value" is an index of the "elasticity" that is the unique texture of gummy candies, and means a value measured by the test method shown in (3) below.
(3) Elasticity Value The gummy composition of the present invention is poured into a silicon mold having rounded corners and a size of 28.5 mm in length, 18.5 mm in width, and 12.5 mm in height, and then leveled to prepare a sample. The sample is removed from the mold within 24 to 48 hours after preparation, and elasticity is measured under the following conditions using a texture analyzer TA.XTPlus (Eiko Seiki Co., Ltd.), the value of the first load peak is measured, and the average value is taken as the "elasticity value".
Measurement mode: Cycle test (compress to a certain position, return to the measurement start position, and compress again, repeating the specified number of times)
Probe: SMSP/75 (circular flat probe, bottom diameter 75 mm, made of aluminum)
Penetration distance: 50% of the sample height
・Entry speed: 1 mm/s
・Sample temperature: Room temperature (25°C)

The gummy composition of the present invention can be produced, for example, by the following method.
First, the sugar and water are heated to dissolve, and then boiled down to obtain the boiled candy. To this, gelatin and emulsifiers that have been dissolved in warm water at about 60°C are added, and if necessary, secondary ingredients such as fruit juice and flavorings are added, and mixed thoroughly to obtain the gummy candy dough. The mixed dough is molded into the desired shape using a normal gummy candy molding method such as a starch mold. After removing from the mold, the surface can be coated with oils and fats, gloss agents, granulated sugar, acidulants, powdered wafers, etc., if necessary.

In the method for producing a gummy candy composition of the present invention, the dietary fiber is preferably blended in an amount of 40% by mass or more based on the solid content. The dietary fiber may be any of those mentioned above. Depending on the type of dietary fiber, production conditions such as heating temperature and heating time, and blending conditions such as acidulant and fruit juice, the dietary fiber may be decomposed and reduced during the production process, so the amount of dietary fiber in the product is about 60 to 100% of the blended amount. Depending on the type of dietary fiber added, when the gummy candy is produced under heating conditions where the pH of the solution is low and the heating temperature exceeds 105°C, the amount of dietary fiber may be reduced to about 70% of the blended amount.
Decomposition can be suppressed by controlling the heating time to a short period so as to keep the heating temperature at 105° C. or less.

In addition, in the manufacturing method of the gummy composition of the present invention, it is important that the gelatin used contains 12% by mass or more of gelatin with a bloom value of 160 or less.

As mentioned above, it is also possible to appropriately add fruit juice, dried fruit, vegetable juice, dried vegetables, thickening polysaccharides, acidulants, emulsifiers, flavorings, colorings, sweeteners, etc.

The following provides a more detailed explanation with examples, but the present invention is not limited to these and general methods for producing gummy candies can be used.

(evaluation)
The suitability of filling, shape retention and texture of the manufactured gummy candies were evaluated by a panel of gummy experts who were trained to the extent that they could give the same score to the same sample, based on the following criteria.

<Evaluation criteria for manufacturability>
3: The viscosity of the raw material liquid is suitable for pouring into the mold. 2: The viscosity of the raw material liquid is slightly high when pouring into the mold, but is within the range that can be manufactured. 1: The viscosity of the raw material liquid is too high when pouring into the mold, making it impossible to manufacture.

<Evaluation criteria for shape retention>
3: Has shape retention suitable for packaging and distribution. 2: Has shape retention sufficient for packaging and distribution. 1: Too soft to be packaged or distributed, and does not have shape retention.

<Sensory evaluation criteria for texture>
4: The texture is particularly suitable for gummy candies. 3: The texture is suitable for gummy candies. 2: The texture is slightly hard or slightly soft for gummy candies, but is acceptable. 1: The texture is too hard or too soft for gummy candies, and is not acceptable.

<Instrumental measurement of texture>
In order to objectively quantify the "difficulty to bite off,""chewingtexture," and "elasticity" of the gummy candies produced in the Examples and Comparative Examples, measurements were made under the following conditions using an analytical instrument (Texture Analyzer TA.XTPlus (Eiko Seiki Co., Ltd.)).
Each sample was prepared by pouring into a silicon mold having rounded corners and measuring 28.5 mm in length, 18.5 mm in width, and 12.5 mm in height, and then leveling off the mold. The sample was removed from the mold within 24 to 48 hours after preparation and measured.

1) Difficulty in biting (breaking load)
The breaking load was measured by a penetration test under the following conditions, and the peak load value when the probe penetrated was measured for n=3 samples, and the average value was taken as the "difficulty in biting (breaking load)".
Measurement mode: Normal compression test Probe: SMSP/3 (cylindrical probe, diameter 3 mm, stainless steel)
・Entry distance: 30 mm
・Entry speed: 1 mm/s
Number of samples: n = 3
・Sample temperature: Room temperature (25°C)

2) Chewiness (elasticity retention rate)
Two cycle tests were performed under the following conditions, and the second load peak value relative to the first load peak value was expressed as a percentage. The average value of n=5 samples was taken as the "chewing texture (elasticity retention rate)".
Measurement mode: Cycle test (compress to a certain position, return to the measurement start position, and compress again, repeating the specified number of times)
Probe: SMSP/75 (circular flat probe, bottom diameter 75 mm, made of aluminum)
Penetration distance: 50% of the sample height
・Entry speed: 1 mm/s
Return speed: 1 mm/s
Number of repetitions: 2 Number of samples: n = 5
・Sample temperature: Room temperature (25°C)

3) Elasticity (elasticity value)
The elasticity was measured under the following conditions, and the first load peak value was measured for n=5 samples, and the average value was taken as the "elasticity value."
Measurement mode: Cycle test (compress to a certain position, return to the measurement start position, and compress again, repeating the specified number of times)
Probe: SMSP/75 (circular flat probe, bottom diameter 75 mm, made of aluminum)
Penetration distance: 50% of the sample height
・Entry speed: 1 mm/s
Number of samples: n = 5
・Sample temperature: Room temperature (25°C)

<Overall evaluation>
The gummy candies produced in the Examples and Comparative Examples were comprehensively evaluated based on the results of manufacturability, shape retention, and texture, according to the following criteria.
3: Manufacturability, shape retention, and texture are all within the range suitable for gummies, and overall the product is suitable for gummies. 2: Manufacturability, shape retention, and texture are within the range acceptable for gummies, and overall the product is acceptable for gummies. 1: One or more of the manufacturability, shape retention, and texture are not within the range suitable for gummies, and overall the product is not suitable for gummies.

[Example 1]
43 parts by weight of polydextrose raw material and 27 parts by weight of inulin raw material were added with 35 parts by weight of water, stirred thoroughly to dissolve the raw materials, heated to maintain 105°C or less, and boiled down the solution until Brix was about 85-95. 15 parts by weight of gelatin raw material with a bloom value of 100 (JIS K6503 (2001)) that had been dissolved in an appropriate amount of 65°C warm water was added and mixed, and 1 part by weight of acidulant and 14 parts by weight of concentrated fruit juice were added and mixed thoroughly. The obtained raw material liquid had a pH of about 3.2-4. The obtained raw material liquid was poured into a starch mold according to a conventional method, cooled at room temperature (15-35°C), solidified, and dried. After about 22 hours had passed since the raw material liquid was poured into the mold, it had solidified and dried. After 24 hours had passed since the raw material liquid was poured into the mold, it was removed from the mold to obtain a gummy candy. The moisture value of the obtained gummy candy was 19-24% by mass. The amount (mass %) of each component per solid content in the gummy candy is as shown in Table 1.
The total dietary fiber content of the polydextrose raw material (solid content), the inulin raw material (solid content), and the concentrated fruit juice (solid content) was taken as the amount of dietary fiber contained in the gummy candy. The dietary fiber content of the polydextrose raw material (solid content) and the inulin raw material (solid content) was 75% by mass for the polydextrose raw material (solid content), and 94.7% by mass for the inulin raw material (solid content). When the amount of dietary fiber in the obtained gummy candy was analyzed by the enzyme-HPLC method, 99.5% of the dietary fiber remained.
The evaluation results of the obtained gummy candies are shown in Table 1.

[Example 2]
A gummy candy was prepared in the same manner as in Example 1, except that the polydextrose raw material, inulin raw material, and gelatin raw material were changed to 39.9 parts by weight, 25.1 parts by weight, and 20 parts by weight, respectively, during preparation. The blending amount (mass %) of each component per solid content in the gummy candy was as shown in Table 1. The moisture content of the obtained gummy candy was 19 to 24% by weight. The evaluation and analysis results are shown in Table 1.

[Example 3]
In Example 3, gummy candies were prepared in the same manner as in Example 1, except that the gelatin raw material used was changed to gelatin with a bloom value of 150 (JIS K6503 (2001)). The blending amount (mass %) of each component per solid content in the gummy candy was as shown in Table 1. The moisture value of the obtained gummy candy was 19 to 24 mass %. The evaluation results are shown in Table 1.

[Example 4]
In Example 4, gummy candies were prepared in the same manner as in Example 2, except that the gelatin raw material used was changed to gelatin with a bloom value of 150 (JIS K6503 (2001)). The blending amount (mass %) of each component per solid content in the gummy candy was as shown in Table 1. The moisture value of the obtained gummy candy was 19 to 24 mass %. The evaluation results are shown in Table 1.

[Example 5]
In Example 5, gummy candies were prepared in the same manner as in Example 1, except that the heating conditions were changed. That is, 43 parts by weight of polydextrose raw material, 27 parts by weight of inulin raw material, 1 part by weight of acidulant, 14 parts by weight of concentrated fruit juice, and 35 parts by weight of water were added, heated, thoroughly stirred, and the raw materials were dissolved. After the temperature reached 120°C, the solution was boiled down to about Brix 92. 15 parts by weight of gelatin raw material with a bloom value of 100 (JIS K6503 (2001)) that had been dissolved in an appropriate amount of warm water at 65°C in advance was added and mixed, and thoroughly mixed. The resulting raw material liquid had a pH of about 3.2 to 4. The moisture value of the resulting gummy candies was 19.2% by mass. The amount of each component (mass%) per solid content in each of the resulting gummy candies was as shown in Table 1. When the amount of dietary fiber in the resulting gummy candies was analyzed by enzyme-HPLC, 72.9% of dietary fiber remained. That is, the amount of dietary fiber in the obtained gummy candy was 43.4% by mass based on the solid content.
The evaluation results are shown in Table 1.

[Production Examples 1 and 2]
The amount of gelatin during preparation was 20 parts by weight in Production Example 1 and 15 parts by weight in Production Example 2, the amount of polydextrose raw material was 48.1 parts by weight in Production Example 1 and 51.2 parts by weight in Production Example 2, the amount of inulin raw material was 30.2 parts by weight in Production Example 1 and 32.1 parts by weight in Production Example 2, and further, the amount of acidulant was changed to 1.5 parts by weight, concentrated fruit juice was changed to 0 parts by weight, and flavoring was changed to 0.2 parts by weight in both Production Examples 1 and 2. Except for this, gummy candies were prepared in the same manner as in Example 1. The moisture value of the obtained gummy candies was 19 to 24% by weight in Production Example 1 and 19 to 24% by weight in Production Example 2. The amount of each component (mass%) per solid content in each obtained gummy candy was as shown in Table 2. The evaluation results are also shown in Table 2.

[Comparative Example 1]
A gummy candy was prepared in the same manner as in Example 1, except that the amounts of polydextrose raw material, inulin raw material, and gelatin raw material were changed to 46 parts by weight, 29 parts by weight, and 10 parts by weight, respectively, during preparation. The amount (mass %) of each component per solid content in the gummy candy was as shown in Table 1. The moisture content of the obtained gummy candy was 19 to 24 mass %. The results of the sensory evaluation and instrumental measurements are shown in Table 1.

[Comparative Example 2]
In Comparative Example 2, a gummy candy was prepared in the same manner as in Comparative Example 1, except that the gelatin raw material used was changed to gelatin with a bloom value of 150 (JIS K6503 (2001)). The blending amount (mass %) of each component per solid content in the gummy candy was as shown in Table 1. The moisture value of the obtained gummy candy was 19 to 24 mass %. The results of the sensory evaluation and instrumental measurements are shown in Table 1.

[Comparative Example 3]
In Comparative Example 3, a gummy candy was prepared in the same manner as in Comparative Example 1, except that the gelatin raw material used was changed to gelatin with a bloom value of 200 (JIS K6503 (2001)). The blending amount (mass %) of each component per solid content in the gummy candy was as shown in Table 1. The moisture value of the obtained gummy candy was 19 to 24 mass %. The results of the sensory evaluation and instrumental measurements are shown in Table 1.

[Comparative Example 4]
In Comparative Example 4, a gummy candy was prepared in the same manner as in Example 2, except that the gelatin raw material used was changed to gelatin with a bloom value of 200 (JIS K6503 (2001)). The blending amount (mass %) of each component per solid content in the gummy candy was as shown in Table 1. The moisture value of the obtained gummy candy was 19 to 24 mass %. The results of the sensory evaluation and instrumental measurements are shown in Table 1.

The sensory evaluation of the texture of the gummy candies of Examples 1, 2, and 3 showed that they had hardness and elasticity particularly suitable for gummy candies, and shape retention was suitable for packaging and distribution.
The measurement results for biting difficulty (breaking load), chewiness (elasticity retention rate), and elasticity (elasticity value) also showed values suitable for gummy candies, and were consistent with the results of the sensory evaluation of texture.
The sensory evaluation of the texture of the gummy candy of Example 4 showed that it was a little hard for a gummy candy, but had an acceptable elasticity, and the shape retention was suitable for packaging and distribution. The measurement results of the difficulty in biting off (breaking load) and chewiness (elasticity retention rate) showed values suitable for a gummy candy, but the elasticity (elasticity value) was a little large, which matched the sensory evaluation of the texture.
The texture of the gummy candy of Example 5 was a hardness and elasticity that was particularly suitable for a gummy candy, and the shape retention was suitable for packaging and distribution.
The measurement results for biting difficulty (breaking load), chewiness (elasticity retention rate), and elasticity (elasticity value) also showed values suitable for gummy candies, and were consistent with the results of the sensory evaluation of texture.

The texture of the gummy candy of Production Example 1 was a hardness and elasticity that was particularly suitable for a gummy candy, and the shape retention was suitable for packaging and distribution.
The sensory evaluation of the texture of the gummy candy of Production Example 2 showed that it was somewhat soft for a gummy candy but had an acceptable elasticity, and the shape retention was sufficient to withstand packaging and distribution.

The sensory evaluation of the texture of the gummy candy of Comparative Example 1 showed that it was too soft for a gummy candy and did not have an acceptable chewiness, and the shape retention was too soft for packaging and distribution. In the measurement results of the difficulty in biting off (breaking load), chewiness (elasticity retention rate), and elasticity (elasticity value), the elasticity was a value suitable for a gummy candy, but the difficulty in biting off was somewhat low and the chewiness was low, which agreed with the sensory evaluation of the texture.
The sensory evaluation of the texture of the gummy candy of Comparative Example 2 showed that it was too soft for a gummy candy and did not have an acceptable chewiness, and the shape retention was too soft for packaging and distribution. In the measurement results of the difficulty in biting off (breaking load), chewiness (elasticity retention rate), and elasticity (elasticity value), the elasticity was a value suitable for a gummy candy, but the difficulty in biting off was somewhat low and the chewiness was low, which agreed with the sensory evaluation of the texture.

The sensory evaluation of the texture of the gummy candy of Comparative Example 3 showed that it was too soft for a gummy candy and did not have an acceptable chewiness, and its shape retention was too soft for packaging and distribution. The measurement results of the difficulty in biting off (breaking load), chewiness (elasticity retention rate), and elasticity (elasticity value) showed that the difficulty in biting off and elasticity were suitable values for a gummy candy, but the chewiness value was low, which was consistent with the sensory evaluation of the texture.
The sensory evaluation of the gummy candy of Comparative Example 4 showed that the shape retention was suitable for packaging and distribution, but the texture was hard for a gummy candy and difficult to bite off. In the measurement results of the difficulty to bite off (breaking load), chewiness (elasticity retention rate), and elasticity (elasticity value), the value of the difficulty to bite off was high and the value of the elasticity was also somewhat high, which was consistent with the sensory evaluation result of the texture.

Claims (3)

Contains dietary fiber including polydextrose and inulin at 40% by mass or more based on the solid content;
The breaking load is 0.2 to 3 kgf,
The elasticity retention rate is 85% or more,
Contains 12% by mass or more of gelatin with a bloom value of 160 or less.
1. A gummy composition comprising:
The gummy composition is characterized in that the dietary fiber contains the polydextrose and the inulin in a mass ratio of 1:0.5 to 1.5 per solid content. The gummy composition according to claim 1, characterized in that the elasticity value is 1 to 20 kgf. The dietary fiber containing polydextrose and inulin is blended at 40% by mass or more based on the solid content,
And, 12% by mass or more of gelatin having a bloom value of 160 or less is blended.
1. A method for producing a gummy composition , comprising:
A method for producing a gummy composition, comprising blending the polydextrose and inulin as dietary fiber in a mass ratio of 1:0.5 to 1.5 per solid content .