JPH0767554A - Jelly cake and its production - Google Patents

Abstract

PURPOSE:To obtain a jelly cake having smooth surface and no mutual adhesion, comprising edible gum, acidulant.spice, sugar.thick malt syrup and sugar-coating with cane sugar. CONSTITUTION:This jelly cake is obtained by coating small pieces consisting of (A) edible gum (Arabic gum, xanthan gum, etc.), (B) acidulant.spice and (C) sugar.thick malt syrup with (D) sugar-coating with cane sugar.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a jelly confectionery and a method for producing the same, and more particularly to a jelly confectionery having a sugar coating containing an acidulant and a flavor and a method for producing the same.

[0002]

[Prior Art and its Problems] Syrup obtained by dissolving gum arabic and sugar / syrup, and sugar prepared separately are alternately applied to the surface of a jelly piece prepared using pectin. It is well known how to make sugar-coated jelly confectionery (for example, "Confectionery Handbook" supervised by Junichi Ozaki,
(Published in 1965 by Asakura Shoten). However, no jelly confectionery containing sugar and sugar is added to the market. Sugar-coated jelly candies can enjoy the change in texture because the texture of the sugar coating on the surface is different from that of the jelly portion inside, and if the sugar coating contains acidulants and flavors, the flavoring will be good. It should be (if you eat it, you can immediately feel the flavor), but the reason why jelly confectionery with sugar and sugar in the sugar coating did not appear on the market was
When acidulants and fragrances are blended, they show hygroscopicity, so cracks and irregularities easily occur on the surface of sugar coating when sugar coating is formed, so it was difficult or impossible to manufacture products with commercial value. Is. That is, since the organic acids, which are the main components of the acidulant and the concentrated juice, have hygroscopicity themselves, the surface inhibits the formation of a uniform sugar coating with a smooth surface, and even after the sugar coating is formed, the products do not interact with each other. It becomes easy to bind.

[0003]

Problems to be Solved by the Invention or Objects of the Invention The problems to be solved by the present invention or the main objects of the invention are that the surface is smooth and the mutual adhesion property is present despite the addition of acidulants and fragrances. (EN) A sugar-coated jelly confection that does not have the above, and is to provide a jelly confection having an excellent flavor. An additional object of the present invention is to provide a method for producing a jelly confectionery as described above.

[0004]

[Means and Actions for Solving the Problem and Achieving the Object] A syrup for applying a sugar coating to a jelly piece prepared by a conventional method is prepared, for example, as follows according to a conventional method. Dissolve 100 g of edible gum in 200 g of water, add the above gum solution to a separately prepared mixture of 350 g of sugar and 350 g of starch syrup, stir, add a pigment if necessary, and adjust the sugar content. By adjusting to 70-75 degrees, 1kg of syrup is obtained. This syrup is
A sugar-coated jelly confectionery product that can be used to sugar-coat jelly pieces that should serve as a center and has commercial value can be obtained, but if a syrup is blended with a sour agent or a flavor, sugar-coating is performed. As described above, it is impossible to obtain a product having commercial value.

Therefore, the method of mixing the gum that is the raw material of the syrup containing acidulant and flavor, the acidulant and flavor, the sugar and starch syrup, and the coating ratio of the syrup and sugar when sugar coating is applied, etc. Conducted a lot of studies. As a result, the acidulant / fragrance was added to and mixed with the solution containing the edible gum alone or a mixture thereof, and the mixture of sugar and starch syrup was added to and mixed with the above gum solution. The resulting syrup and sugar prepared separately are used to form a sugar coating by alternately applying it to the rolling jelly pieces, which results in longer drying time. It was found that a jelly confectionery having a smooth surface and a uniform sugar coating can be obtained without any use, and thus the above-mentioned object was achieved. For sugar coating, the above syrup is poured onto a jelly piece that is rolling in a hollow spherical drum or a rotary kettle, and sugar is sprinkled when a certain amount of stickiness occurs, and this syrup pouring and sugar sprinkling cycle Repeat (about 10 to 15 times) to form the sugar coating layer, and stop the operation when the sugar coating layer accounts for 25 to 50% by weight of the whole jelly confectionery. In this case, the sugar coating is 20
-It is essential that it is formed with 30% by weight of syrup and 80-70% by weight of sugar. This is because if the amount of syrup is too large, the time required for drying becomes long, while if the amount of sugar is too large, the sugar coating becomes hard and brittle. After sugar coating is formed, it is dried.
Then, a small amount of edible oil or waxes approved as a food additive is applied for the purpose of preventing adhesion and providing luster, thereby forming a jelly confectionery product. Examples of edible gums used when carrying out the method of the present invention include gum arabic, xanthan gum, guar gum and the like.
In the syrup used in the method of the present invention, the amount proportion of the gum is preferably 3 to 7% by weight, and the smoothness of the sugar-coated surface is lowered when the lower limit value of this range is not more than the upper limit value. To do. The jelly that constitutes the center of the jelly confectionery according to the present invention may be any one as long as it uses a gelling agent such as gelatin and pectin, and for example, starch syrup and sugar are added to the prepared water to adjust the sugar content by boiling. To 5 to 10% by weight of gelatin, and if necessary, add flavors, fruit juices, acidulants, etc.
It can be prepared by treatment by a conventional method.

The essential feature of the method of the present invention is that the acidulant
The purpose is to prepare a syrup for sugar coating by pre-adding a flavoring agent and post-adding a mixture of sugar and starch syrup, which has a good appearance and excellent flavor, and therefore has a high commercial value. It is to enable the production of confectionery, but by reversing the above addition order, that is, by mixing the gum solution and the sugar / syrup mixture first, and then adding the acidulant / flavor and further mixing. The obtained syrup cannot be used to obtain a sugar-coated product having a good surface. Although the mechanism of action in which such a difference occurs is not necessarily clear, in the method of the present invention, the sour agent / flavor is incorporated into the molecular structure of the gum as a result of first mixing the gum solution and the sour / flavor. It is presumed that this made it possible to suppress moisture absorption by acidulants and fragrances.

[0007]

EXAMPLES Next, the present invention will be described in more detail and specifically with reference to test examples and examples. Test Example 1 Purpose: To set an appropriate blending amount of gum or mixture thereof for use in preparing a sugar coating layer forming syrup. Operation, etc .: In accordance with the operation method described in Example 1 below,
However, the amount of gum is 2, 3, 4, 5, 6, with respect to the syrup,
Syrups were prepared at 8 settings of 7, 8 or 9% by weight and these syrups were used to coat the jelly pieces.
(Syrup was used at a ratio of 1.5 kg to 100 kg of jelly pieces), and the workability was judged by measuring the time (minutes) until stickiness occurred and jelly pieces (granular) started to adhere to each other.
(Environmental conditions: room temperature 20 ° C, relative humidity 50%). The criteria for judgment were pass (○) if a stringing phenomenon due to stickiness occurred within 5 minutes or more and 10 minutes after coating with syrup, and otherwise (pass). In addition, syrup was applied to 100 kg of jelly pieces at a ratio of 1.5 kg, and when the stringiness phenomenon due to stickiness occurred, sugar 3.5
Disperse kg to form a sugar coating layer and perform these operations 14
It was judged by observing the surface state of the sugar coating layer formed repeatedly (environmental conditions: room temperature 20 ° C, relative humidity 50%). In this case, the criteria for judgment were pass (○) if the ratio of the uneven surface portion to the surface area was less than 10%, and fail (x) if it was 10% or more.

Results: The results are as shown in the following Table 1 (pass / fail regarding the time and workability until adhesion is generated) and Table 2 (ratio of uneven portions formed on the surface of the sugar coating and pass / fail). The amount of gum in the syrup is 3-7
It can be seen that, if the content is% by weight, a sugar-coated jelly confectionery with good workability and good surface condition can be produced.

[0009]

[Table 1]

[0010]

[Table 2]

Test Example 2 Purpose: Sugar-free jelly confectionery and sugar-coated jelly confectionery [prepared by a conventional method (contains no acidulant and flavor in the sugar-coated portion) and according to the method of the present invention Prepared (containing a sour agent and a flavor in the sugar-coated portion and prepared in the manner described in Example 1 below)]
And are manufactured, and a sensory survey on palatability is conducted. Test jelly confectionery sample and survey procedure: Each jelly confectionery had the ingredients and blending ratios shown in Table 3 below. Regarding the sugar-coated jelly confectionery, the jelly portion constituting the center had the same composition and was prepared by the same method both by the conventional method and by the method of the present invention.

[0012]

[Table 3]

Each of the above jelly confectionery samples to be tested was distributed to a panel consisting of 30 junior high school students and 30 high school students, and the appearance (color, luster, smoothness, etc. was used as a criterion), and the appearance of flavor (when eating) The preference was investigated by conducting a questionnaire survey on the shortness of the time until the flavor was felt) and the texture (the subjective degree that the chewing comfort at the time of eating was preferable). Results: The results are as shown in Table 4-6 below,
The jelly confectionery according to the present invention was found to have excellent palatability in any of the items, and a statistical test was performed at a risk rate of 1% for the sugar-coated jelly confectionery according to the present invention and the conventional method, A significant difference was observed in the products of the present invention.

[0014]

[Table 4]

[0015]

[Table 5]

[0016]

[Table 6]

Test Example 3 In the conventional method for producing a sugar-coated jelly confectionery, no syrup for sugar coating is mixed with a sour agent or a flavor, but the presence of the sour agent or flavor in the sugar coating enhances the palatability.
Since it was confirmed by, the method of adding the sour agent / flavor to the usual syrup afterwards (post-adding method), and the "pre-addition method" adopted by the present invention, that is, the gum solution and the sour agent / flavor. Was first mixed, and a syrup was prepared by a method of adding a sugar / syrup mixture to the mixture, and using each of these syrups and sugar, a common jelly piece serving as a center was sugar-coated.

The method for preparing each syrup is as follows. Syrup by post-addition method: Swell gum with water and
Prepare a gum solution by heating to ℃ and dissolving. on the other hand,
Add sugar and starch syrup to the charged water, heat and dissolve, and boil to mix the sugar solution with a sugar content adjusted to 78 and the above gum solution, add the sour agent, flavor and color, and further mix. Prepared by Syrup by pre-addition method: Swell gum with water and
Prepare a gum solution by heating to ℃ to dissolve it, add acidulant and flavor to it, and mix for 5-10 minutes. on the other hand,
Add sugar and starch syrup to the prepared water, heat and dissolve them, and boil them to adjust the sugar content to 78. Add the sugar solution and dye to the above gum solution containing acidulant etc. and mix them further. Prepared by The jelly and each syrup are shown in Table 7 below.
It was prepared by using various raw materials and compounding amounts shown in.

[0019]

[Table 7]

The results were as follows: Using sugar coating syrup prepared by pre-adding acidulant and flavor,
The time required to prepare a sugar-coated jelly confectionery based on the method of the present invention is 75 minutes, while the method of the present invention is used except that a sugar-coating syrup prepared by post-adding acidulant and flavor is used. In the case of the modified conventional method for preparing sugar-coated jelly confectionery, about 225 minutes, which is about three times as long as the required time, was required. Incidentally, cracks and irregularities were not observed in the jelly confectionery according to the method of the present invention, but cracks and irregularities were observed in the jelly confectionery prepared by the modified conventional method,
Product value was low. Here, "cracks" means that there are 0.05 mm or more cracks on the surface of the jelly confectionery, while "unevenness" means that the surface is not smooth and is 0.05 mm.
This means that there is a portion with the above height difference.

Example 1 6% by weight of gum arabic was poured into 18% by weight of charged water to swell, and then heated at 60 ° C. to dissolve, and 1.5% by weight of citric acid and 0.08% by weight of perfume were added thereto. Then
The mixture was mixed for 10 minutes with a small mixer (“Overmixer 5DMR” manufactured by Shinagawa Kogyo Co., Ltd.) and the beater blade was set at 40 rpm. 58% by weight sugar and 42% by weight starch syrup
And an appropriate amount of charged water were heated and boiled down to prepare a sugar solution having a sugar content of 78. A sugar coating forming syrup was prepared by adding this sugar solution to the citric acid-containing gum solution and mixing them. On the other hand, sugar 40% by weight, starch syrup 50% by weight, gelatin
A mixture of 8% by weight and 2% by weight of concentrated fruit juice was heated and boiled to reach a sugar content of 79, and then 1.0% by weight of citric acid was added, and then placed in a cornstarch pressing mold placed in a tray.
Pour 1.2 g of each into the tray, leave it in a room at 20 ° C and 45% relative humidity for 24 hours to solidify and dry it, and then remove it from the tray. Was applied to 0.15% by weight of the jelly to prevent adhesion, and a jelly piece to be the center was prepared.

55 kg of the above jelly pieces were placed in a hollow spherical drum and rolled. 0.75 kg of the syrup described above (when the temperature is adjusted to 18-22 ° C, the elongation is good and the workability is good) is applied to the rolling jelly pieces.
At the time of pouring, a certain amount of stickiness was generated, and 3.0 kg of sugar was sprinkled. This syrup pouring / sugar spraying cycle was repeated 12 times to form a sugar coating, which was then dried for 1 day, and a small amount of cooking oil was applied to the surface to obtain a desired jelly confectionery.

Test Example 4 The sugar-coated jelly confectionery obtained in Example 1 and a commercially available pectin jelly confectionery were used as test samples, and a sensory survey on taste was conducted using junior and senior high school students (30 persons each) as panels. . The results are shown in Table 8 below, and the statistical test results showed that the risk rate was 1% and a significant difference was observed between the two.

[0024]

[Table 8]

Example 2 This example shows the case where a sugar coating forming syrup containing concentrated yogurt containing lactic acid having high hygroscopicity is used, and the jelly confectionery according to this example is the method described in Example 1. It was manufactured according to. The formulation of the jelly part and syrup for forming a sugar coating is as shown in Table 9 below.

[0026]

[Table 9]

Test Example 5 The sugar-coated jelly confectionery obtained in Example 2 and a commercially available pectin jelly confectionery were used as test samples, and a sensory survey on preference was conducted using junior and senior high school students (30 persons each) as a panel. . The results are shown in Table 10 below, and the statistical test results showed that the risk rate was 1% and a significant difference was observed between the two.

[0028]

[Table 10]

Example 3 A center jelly was prepared with the same composition as in Example 2 and with the same composition, except that “Arabic gum 60 g” was replaced with “Guar gum 40 g” to prepare a sugar coating syrup,
In the same manner as described in Example 1, the syrup and sugar were alternately applied to the center jelly pieces to prepare a desired sugar-coated jelly confectionery.

Test Example 5 Using the sugar-coated jelly confectionery obtained in Example 3 and a commercially available pectin jelly confectionery as test samples, a sensory survey on preference was conducted using junior and senior high school students (30 persons each) as panels. . The results are shown in Table 11 below, and the statistical test results showed that the risk rate was 1% and a significant difference was observed between the two.

[0031]

[Table 11]

[0032]

EFFECTS OF THE INVENTION The sugar-coated jelly confectionery according to the present invention contains a sour agent and a fragrance in the sugar-coated portion, and therefore has a good flavor (that is, the flavor is immediately felt when eaten). Although such a jelly confection has not hit the market because it has not been possible to make a product excellent in appearance in the past, the method of the present invention makes it possible to apply a sugar coating having a smooth and even surface.

Claims (3)

[Claims] 1. A syrup consisting of a edible gum substance alone or a mixture thereof, an acidulant / fragrance, and sugar / syrup.
It is characterized by being coated with sugar.
Jelly candies. 2. An acidulant / flavoring agent is added to and mixed with a solution containing one or a mixture of edible gums, and a mixture of sugar and starch syrup is added to and mixed with the above gum solution. Emulsifying and emulsifying, using the syrup thus obtained and sugar prepared separately, characterized by forming sugar coating by alternately applying to jelly pieces that are rolling, characterized by Manufacturing method. 3. The method for producing a jelly confectionery according to claim 2, wherein the gum substance occupies 3 to 7% by weight in the syrup.