JPH05308905A - Production of viscoelastic composite candy - Google Patents

Abstract

PURPOSE:To effectively obtain the subject candy excellent in the moldability, taste and texture and useful for gum jelly, etc., by wrapping a gelatin-containing candy with a chewing gum, simultaneously extruding into a rope-like shape, drawing the extruded product under a specific condition and subsequently cutting the drawn product. CONSTITUTION:A gelatin-containing candy is wrapped with a chewing gum and simultaneously extruded into a rope-like shape. The gelatin-containing candy in the inner layer is gradually cooled to a temperature of 20.0-31.0 deg.C over >=15 min, drawn and subsequently cut to obtain the objective candy.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a double-structure viscoelastic composite confectionery containing chewing gum in the outer layer and a gelatin-containing confectionery such as gummy jelly in the inner layer. The present invention relates to a method for producing a viscoelastic composite confectionery which can contain a large amount of confectionery.

[0002]

2. Description of the Related Art Generally, three types of chewing gum are well known: plate gum, block gum, and granular gum. Of these, the block gum can contain powder, paste, etc. in the center, so one chewing gum can
It is popular as a chewing gum where you can enjoy different textures and flavors. In addition, recently, with the diversification of consumers' tastes, chewing gum using not only the above powders and pastes but also gelatin-containing confectionery such as gummy jelly and soft candy as an inner layer portion has been developed. When gelatin-containing confectionery is used in the inner layer, elasticity different from that of chewing gum in the outer layer is added, and you can enjoy changes in texture during eating.

However, the amount of the confectionery containing gelatin in the inner layer portion in the viscoelastic composite confectionery is 10 to 15% by weight (hereinafter referred to as%) in the total weight of the viscoelastic composite confectionery, and in this range, During eating, the texture of the confectionery containing gelatin in the inner layer is not sufficiently felt. That is, when the amount of the inner layer gelatin-containing confectionery is larger than the above range, in the conventional manufacturing method, the inner layer portion presses the outer layer chewing gum due to elasticity peculiar to the gelatin-containing confectionery during stretching, and the outer layer chewing gum cracks. Since the confectionery containing gelatin in the inner layer flows backward and the confectionery containing gelatin in the inner portion jumps out, it is difficult to perform appropriate stretch molding.

In order to solve this problem, it is conceivable to cool the chewing gum raw material mixture of the outer layer to 30 ° C. or lower to increase the strength of the chewing gum and supply the chewing gum raw material to the molding machine. When the chewing gum raw material mixture is cooled, it is extruded. At times, the fluidity, flexibility, and viscoelasticity required are lost and pulsation occurs, and the discharge amount fluctuates, and it is impossible to extrude into a stable shape.

[0005]

SUMMARY OF THE INVENTION The present invention has been made in view of the above circumstances, and an object of the present invention is to provide a double structure chewing gum including a gelatin-containing confectionery in the inner layer portion. It is an object of the present invention to provide a method for producing a viscoelastic composite confectionery which can be stably extruded and stretch-molded without causing cracks and fluctuations in discharge amount even if the amount of gelatin-containing confectionery is increased.

[0006]

[Means for Solving the Problems] The above-mentioned object is a method for producing a viscoelastic composite confectionery in which a gelatin-containing confectionery is extruded into a rope shape while containing it in a chewing gum, stretch-molded, and then cut. , The inner layer gelatin-containing confectionery product temperature is 20.0 to 31.
This is achieved by a method for producing a viscoelastic composite confectionery which is characterized by gently cooling to 0 ° C. and then performing stretch molding.

According to the production method of the present invention, after extruding a viscoelastic composite confectionery having a chewing gum as the outer layer portion and a gelatin-containing confectionery as the inner layer portion into a rope shape, and before the stretching step, the rope-shaped viscoelastic composite confectionery is formed. Even if the content of gelatin-containing confectionery is large, it can be stretched well by gently cooling and setting the temperature of the inner layer gelatin-containing confectionery part to a predetermined temperature. It is possible to obtain a viscoelastic composite confectionery which has not been hitherto available and can be fully tasted.

Next, the present invention will be described in detail. The method for producing the viscoelastic composite confectionery of the present invention is performed as follows, for example. That is, first, a chewing gum raw material mixture and a gelatin-containing confectionery raw material mixture are prepared.

The chewing gum used in the present invention may be a regular gum, a bubble gum, a soft gum or the like which is generally used, and these may be prepared by a conventional method.

Examples of gelatin-containing confectionery include gummy jelly, soft candy and jelly candy. These are mainly sugars, gelatin as a coagulant,
It is used as a texture improver, and is appropriately flavored and colored with fruit juice, acidulants, flavors, pigments and the like. The gelatin content is usually 4 in gelatin-containing confectionery.
~ 15%. In the gelatin-containing confectionery, a part (preferably 30% or less) of gelatin may be replaced with pectin, agar or the like.

For example, when the gelatin-containing confectionery is gummy jelly, its preparation is carried out, for example, as follows.
That is, first, gelatin is added to water to swell it.
On the other hand, saccharides such as sugar and starch syrup are boiled down at about 130 ° C. and adjusted to be around B × 95 °. 80 after adjustment
Cool to below ℃ and add swollen gelatin. Next, at 60 ° C. or lower, fruit juice, acidulants such as citric acid, etc. are added. In the case of gummy jelly, sugars are
60 to 70% and gelatin are also set to 5 to 10%.

Next, extruding the viscoelastic composite confectionery using the above chewing gum raw material mixture and the gelatin-containing confectionery raw material mixture is carried out by a conventional method. For example, it is carried out by using a device that is provided with two extrusion molding machines that have been used in the past and in which the discharge opening of the other extrusion molding machine is extended inside the discharge opening of one extrusion molding machine. That is, the chewing gum raw material mixture is extruded from the discharge port of one extruder. At the same time, the gelatin-containing confectionery raw material mixture is extruded from the discharge port of the other extruder to obtain a rope-shaped viscoelastic composite confectionery containing the gelatin-containing confectionery with chewing gum.

At this time, it is desirable that the gelatin-containing confectionery raw material mixture is supplied at a temperature of 40 to 60 ° C. so as to have fluidity. Further, it is desirable that the chewing gum raw material mixture is set at 38 to 45 ° C. and supplied.

Next, the continuously extruded rope-shaped viscoelastic composite confectionery is gently cooled before being stretched. This cooling may be appropriately selected by spraying liquid nitrogen, carbon dioxide gas or the like, or cooling with cold air. Further, a cooling tunnel, a cooling chamber, or the like may be provided in order to make the cooling process efficient.

In this cooling step, the viscoelastic composite confectionery is gently cooled for 15 minutes or more, preferably 15 to 19 minutes, and the inner layer gelatin-containing confectionery is heated to 20.0 to 31.0 ° C.
It is necessary to adjust the temperature to preferably 28.0 to 30.0 ° C. and adjust to a slightly elastic state (thixotropy).

When the cooling time is less than 15 minutes, the thickening effect of gelatin is insufficient, so the viscosity does not increase, and the gelatin spreadability is poor and the gelatin-containing confectionery pops out in front of the four-way fastening roller. Happens.

When the temperature of the cooled confectionery part containing gelatin in the inner layer is less than 20.0 ° C., gelatin is gelatinized and causes strong elasticity, which makes it difficult to pass through the four-way fastening roller and the chewing gum in the outer layer bursts. Cause On the other hand, when the product temperature is higher than 31.0 ° C., the viscosity of gelatin is low and the fluidity is high. Therefore, when the gelatin-containing confectionery is passed through the four-way fastening roller, the confectionery containing gelatin flows backward and bursts.

The product temperature of the confectionery containing gelatin in the inner layer is
The temperature is preferably 4 to 9 ° C. higher than the product temperature of the outer layer chewing gum. If this temperature difference is less than 4 ° C., the outer layer chewing gum has a high product temperature and is soft, so it is difficult to hold the inner layer gelatin-containing confectionery, and the gelatin-containing confectionery may break through the outer layer chewing gum and pop out. On the contrary, if the temperature difference is more than 9 ° C, the product temperature of the chewing gum of the outer layer becomes too low, is too hard, and the supply pressure of the gelatin-containing confectionery of the inner layer is increased, the chewing gum is cracked, or the chewing gum of the gelatin contains the chewing gum of the outer layer. It may break through and jump out.

Next, the viscoelastic composite confectionery cooled as described above is passed between four-direction fastening rollers, stretched and molded into a desired shape according to a conventional method, and then cut and packaged. The product.

In the viscoelastic composite confectionery thus obtained, the amount of the inner layer gelatin-containing confectionery can be contained up to 30% in the total weight of the viscoelastic composite confectionery.
As shown in FIG. 1, a product having a gelatin-containing confectionery exposed on the cut surface can also be manufactured.

[0021]

As described above, according to the method for producing a viscoelastic composite confectionery of the present invention, since the inner layer gelatin-containing confectionery part temperature is gently cooled and then stretch-molded, the inner layer is contaminated. Part of the gelatin-containing confectionery can be molded in a slightly elastic state. Therefore, it is possible to stably extrude and stretch-mold without changing the discharge amount, cracking the chewing gum in the outer layer portion, or causing the confectionery containing gelatin in the inner layer to pop out.

As a result, the gelatin-containing confectionery, which could be included in the conventional viscoelastic composite confectionery in the total weight of about 10 to 15%, can be increased to 30%.
It is possible to obtain a viscoelastic composite confectionery in which the features of gelatin-containing confectionery are further emphasized.

Next, the present invention will be specifically described with reference to examples. (Example) (1) Preparation of inner layer part gummy jelly First, 14.5 parts by weight of gelatin powder (hereinafter referred to as "part") was added to 25 parts of water and mixed to swell gelatin (gelatin part). On the other hand, 60 parts of sugar and 85.7 parts of starch syrup are mixed, and the mixture is mixed until 1x Bx 95 ° (126.3 parts)
After boiling at 30 ° C., it was cooled to 60 ° C. (candy portion). Next, the gelatin part was added to and mixed with the candy part so that the composition shown in Table 1 was obtained, and then ⅕ concentrated grape juice and flavor were added.

[0024]

[Table 1]

(2) Preparation of chewing gum for outer layer portion Chewing gum having the composition shown in Table 2 was prepared according to a conventional method.

[0026]

[Table 2]

(3) Preparation of viscoelastic composite confectionery A 32 m / mφ gum extruder was used to extrude the viscoelastic composite confectionery into a rope shape by a conventional method, and this was cooled with carbon dioxide gas under the conditions shown in Table 3. After that, stretch forming, cutting,
Finally, a chewing gum containing block-shaped gummy jelly as shown in FIG. 1 having a size of 16 × 16 × 20 mm and 7.0 g / grain was produced.

At this time, the ratio of chewing gum in the outer layer and gummy jelly in the inner layer was 3: 1 in weight ratio per grain. In addition, the initial supply temperature is the inner layer gummy jelly 45.
C, and the outer layer chewing gum was 40C. The moldability and the molding state during the above production were evaluated. The results are also shown in Table 3.

[0029]

[Table 3]

From the above results, in each of the examples, the discharge amount was stable, and the chewing gum of the outer layer portion did not crack, and the gummy jelly of the inner layer portion did not protrude from the outer layer portion, and the moldability was good. On the other hand, the comparative example was not preferable because the gumi-jelly jumped out during the stretch-molding or the gummy-jelly became hard and stretch-molding was not possible.

[Brief description of drawings]

FIG. 1 is an explanatory view showing a state of a cross section of a viscoelastic composite confectionery according to the present invention.

[Explanation of symbols]

 1 Viscoelastic compound confectionery 2 Chewing gum 3 Gelatin-containing confectionery

Claims (1)

[Claims] 1. A method for producing a viscoelastic composite confectionery, which comprises extruding a gelatin-containing confectionery in a rope shape while including it in a chewing gum, stretch-molding it, and then cutting it, wherein the product temperature of the inner-layer gelatin-containing confectionery is extruded. Is slowly cooled to 20.0 to 31.0 ° C over 15 minutes or more, and then stretch-molded, which is a method for producing a viscoelastic composite confectionery.