JPH10257854A - Buffalo berry candy - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain buffalo berry (Elaeagnus multiflora) candy that is soft and crisp, differing from the conventional product of high elasticity and chewiness by using, as a gelling agent, two kinds of gelatin having a specific bloom value and viscosity, respectively. SOLUTION: Gelatin A having a bloom value of 120-200 and a viscosity of 900-1,800cp and gelatin B having a bloom value of 120-200 and a viscosity of 500-800cp are used as a gelling agent. The weight ratio of the gelatins A/B is preferably 1/(0.1-1.7) and the amount of these gelling agent is 3-8wt.% of buffalo berry candy.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a gummy candy using two kinds of gelatin as a gelling agent, and more particularly to a soft and crisp gummy candy obtained by using two kinds of gelatin as a gelling agent. About.

2. Description of the Related Art Conventionally, various methods for producing gummy candy have been proposed. For example, Japanese Patent Publication No. 5-68216 discloses a gelatin chewing jelly obtained by gelatinizing a gelatin mix, wherein the gelatin mix mainly comprises starch-sugar and / or starch having a DE value of 70 or less, and acid-treated gelatin or Contains deionized alkali-treated gelatin, hydrochloric acid, nitric acid,
Phosphoric acid, acetic acid, apicinic acid, lactic acid, tartaric acid, malic acid,
A pH adjuster selected from citric acid and ascorbic acid,
A gelatin chewing jelly using a gelatin mix which is adjusted to a pH of 5 or less and contains substantially no sulfate, sodium or potassium ions is disclosed.

[0002] Japanese Patent Publication No. 4-60620 discloses that
A jelly comprising saccharides, water, an acidulant and gelatin as main components, wherein the content of the water is set to 10 to 25% by weight, the content of the acidulant is set to 1% by weight or more, and A jelly characterized in that at least 50% by weight is a sugar alcohol is disclosed. However, in the former technology, depending on tastes and performance requirements, even if the DE value of starch is used from a relatively high value to a low DE value in which sweetness and calorie are suppressed, it is also difficult to use starch and starch. Gelatin mix becomes cloudy even if the amount of
An object of the present invention is to provide a gelatin chewing jelly which can form a stable jelly without being separated into two layers and has excellent quality performance in a wide range. On the other hand, the latter technology
It has an unprecedented low-temperature fluidity and can be manufactured by mechanical filling at a low temperature of 60 ° C or less.
Despite containing 1% or more of an acidulant that could not be added in many cases as it impaired the physical properties of jelly in the past, it did not lose its properties as jelly and had moderate jelly strength and favorable texture. .

[0003] As described above, the conventional technology relating to gummy candy uses gelatin, but does not focus on improving the texture and the like of gummy candy by combining two kinds of different gelatins.

SUMMARY OF THE INVENTION An object of the present invention is to provide a soft and crisp gummy candy unlike a gummy candy which is elastic and chewy like a conventional gummy candy. Another object of the present invention is to provide a gummy candy which has a good shape retention property even at a relatively high temperature and has an effect of preventing so-called "nothing" in which the surface melts out and becomes sticky.

[0004]

Means for Solving the Problems The inventors of the present invention have conducted various studies on the use of gelatin having a relatively low Bloom value to produce soft gummy candy. The soft and crisp gummy candy that was the object of the present invention could not be obtained only by using gelatin having a low bloom value. In addition, in the case of a soft gummy candy, there is also a problem that the surface of the gummy candy is more easily melted out than a hard gummy candy. This “nothing” phenomenon becomes more pronounced as the ambient temperature increases. In order to solve these problems and to achieve the object of the present invention, further studies have been made. Even gelatins having the same bloom value have different viscosities, and the objectives of the present invention are achieved by combining gelatins having different viscosities. I got the knowledge that I can do it. In addition, by adding pectin, it is possible to obtain gummy candy that has the effect of preventing "nothing" without causing the surface to melt out and become sticky even under relatively high temperatures such as summertime. Obtained.

That is, in the first embodiment of the present invention, the bloom value is 120 to 200 and the viscosity is 900 to 1800c.
A gummy candy characterized in that gelatin (A) having a p-value and gelatin (B) having a bloom value of 120 to 200 and a viscosity of 500 to 800 cp are used as a gelling agent. In a second aspect of the present invention, the mixing ratio of gelatin (A) and gelatin (B) is 0.1 to 1.7 parts by weight of gelatin (B) per 1 part by weight of gelatin (A). A gummy candy according to the first aspect of the invention, characterized in that: In a third aspect of the present invention, the amount of the gelling agent comprising gelatin (A) and gelatin (B) is 3 to 8% by weight based on the gummy candy. Gummy candy according to the aspect.

[0006]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The gelling agent used in the present invention is characterized by comprising two kinds of gelatin. That is, the bloom value is 120 to 200 and the viscosity is 900 to 1800.
cp (preferably 950 to 1300 cp) of gelatin (A) and a Bloom value of 120 to 200 and a viscosity of 5
It is two kinds of gelatin (B) of 00 to 800 cp. The Bloom value is a measure of jelly strength.
Cool and jell in a thermostat at 0.1 ° C for 16 to 18 hours, and use a plunger (diameter 12.7m)
The weight (g) of the shot required to push m) into the jelly by 4 mm was measured, and this weight was expressed as a Bloom value.

The viscosity specified in the present invention is as follows: 40 g of gelatin is added to 60 g of water, the gelatin is swelled by gentle stirring, and then immersed in hot water at 65 ° C. for 60 minutes to dissolve the gelatin. Rotor No. using viscometer:
RU3 ° × R14, rotor rotation speed: 60, 90,
It was measured under the conditions of 120 rpm, temperature: 60 ° C., and sample volume: 0.4 ml. The gelatin (A) used in the present invention has a viscosity of 60, 9 measured under the above conditions.
When measured at any rotation speed of 0 or 120 rpm, the viscosity falls within the range of 900 to 1800 cp. On the other hand, the viscosity of gelatin (B) measured under the above conditions is 60, 90, and 1.
500 when measured at any rotation speed of 20 rpm
８００800 cp. The mixing ratio of the above two types of gelatin is preferably from 0.1 to 1.7 parts by weight of gelatin (B) to 1 part by weight of gelatin (A). That is, when the content is within this range, the softness and crispness of the obtained gummy candy are further improved.

Next, the amount of the above-mentioned gelling agent comprising gelatin (A) and gelatin (B) was
It is preferably from 3 to 8% by weight of the weight%. That is,
Within this range, the obtained gummy candy is further improved in softness and crispness, and has an advantage that it is difficult to separate water. In the present invention, when pectin is further used in combination, the surface of the gummy candy does not melt out and becomes sticky even at a relatively high temperature, so that an effect of preventing "nothing" can be achieved. Examples of the content of such pectin are 0.1 to 0.5% by weight. In the present invention, in using the above-mentioned gelling agent, it is preferable to use sugars such as sugar, syrup and sorbitol as the main components of the gummy candy. The amount of the saccharide added is not particularly limited, but may be an amount such that the Brix of the sugar solution is 70 to 85%. In addition, acidulants such as citric acid, malic acid and tartaric acid, various flavors, various juices, and nutrients such as vitamins and calcium can be used as appropriate.

Next, a method for producing gummy candy will be described. First, two kinds of gelatin are added to water, swollen with stirring, heated and melted to produce a gelatin solution. In this case, as the gelatin melts, the solution becomes more viscous and embraces air bubbles. However, the gelatin solution may be left standing for deaeration. In addition, by employing the following method, a gelatin solution can be produced without trapping air bubbles. That is, after gelatin is added to water, the gelatin is swirled and mixed under reduced pressure to swell the gelatin, and after heating, the gelatin is returned to normal pressure, whereby a gelatin solution can be produced without entrapping air bubbles. As the conditions in this case, it is preferable to increase the degree of reduced pressure when swelling the gelatin by stirring and mixing with water, and to reduce the degree of reduced pressure during the subsequent heat treatment. The former degree of reduced pressure is 25 hpa
~ 200 hpa, and the latter degree of decompression is 250 hpa ~ 8
00 hpa can be exemplified.

As for heating conditions, the heating is preferably stopped when the temperature of the gelatin solution reaches 60 ° C. to 75 ° C. If the gelatin solution is exposed to an excessively high temperature, the viscosity of the gelatin decreases, which is not preferable. Separately from the gelatin solution, the above-mentioned various saccharides and water are preferably mixed by heating to produce a sugar solution. Examples of the heating condition of the sugar liquid include a condition that the heating is stopped when the product temperature reaches 95 ° C. to 115 ° C. It is effective to add pectin to give the gummy candy heat resistance and water separation preventing effect, but it is preferable to add pectin at the time of producing the above sugar solution. In this case, by mixing the pectin powder and the saccharide in advance, it is possible to prevent pectin from becoming lump. Next, the gelatin solution and the sugar solution are mixed, and the temperature of the sugar solution is previously reduced to approximately the same temperature as the gelatin solution so that the gelatin solution is not exposed to a high temperature during the mixing. As a method for lowering the temperature of the sugar solution, it is most preferable to perform concentration under reduced pressure since the temperature can be lowered to a predetermined temperature in a short time.

[0011] After mixing the gelatin solution and the sugar solution, appropriate materials such as acidulants, flavors, fruit juices and the like are added and mixed, and if necessary, the mixture is allowed to stand and subjected to a defoaming treatment. Fill. As a filling method, a starch mold type is generally used. That is, a recess such as corn starch or the like that is flattened and flattened is formed with a pressing die such as gypsum or aluminum, and the recess is filled and molded. After the filling, the gummy candy can be obtained by drying and solidifying. Examples of the drying conditions include a temperature of 15 ° C. to 30 ° C. and a relative humidity of 30% to 50% for 24 hours to 48 hours. After drying and solidification, the gummy candy is taken out of the mold and, if necessary, coated with an oil coating for glazing to produce a product.

According to the present invention, by using two kinds of gelatin as a gelling agent, a soft and crisp gummy candy can be obtained unlike the conventional gummy candy. In addition, by further containing pectin, a gummy candy having an effect of preventing "nothing" can be obtained without the surface being melted out and sticking even under a relatively high temperature such as in summer. Next, the present invention will be described with reference to examples.

[0012]

【Example】

Example 1 (Preparation of gelatin solution) A bloom value of 15 was added to 7.5 parts by weight of water.
At 0, 3 parts by weight of gelatin having a viscosity of about 950 cp and 2 parts by weight of gelatin having a Bloom value of 150 and a viscosity of about 580 cp are mixed, and then the pressure is reduced to 50 hpa, and the state is maintained for 2 to 3 minutes to swell the gelatin. I let it. Thereafter, the pressure was reduced to 500 hpa and the heat treatment was started. When the product temperature reached 65 ° C., the heating was stopped and the pressure was returned to normal pressure. The gelatin solution thus obtained was allowed to stand at 60 ° C. for about 30 minutes for defoaming. (Preparation of sugar solution) After 40 parts by weight of reduced starch syrup and 6 parts by weight of water were stirred and mixed, 20 parts by weight of granulated sugar, 20 parts by weight of glucose, and 0.3 part by weight of pectin were added and mixed by stirring. Thereafter, the product was heated to a product temperature of 110 ° C, and then the product temperature was reduced to 65 ° C by a vacuum concentration treatment. This makes the sugar solution 8
It was concentrated from 6.3 parts by weight to 79.4 parts by weight.

(Preparation of gummy candy) After adding and mixing 19.4 parts by weight of a gelatin solution kept at 60 ° C. to 79.4 parts by weight of a sugar solution kept at about 65 ° C., 4 parts by weight of lemon juice and lemon After adding 0.6 parts by weight of flavor and 0.02 parts by weight of a dye, stirring and mixing to homogenize, about 1 part for defoaming.
Let stand for 0 minutes. Thereafter, the mixture was placed in a filling machine, filled into a die for extracting corn starch in an amount of about 5 g each, and subjected to a drying treatment at 20 ° C. and a humidity of 40% for 48 hours, and then taken out of the corn starch to obtain gummy candy. The gummy candy thus obtained had a soft and crisp texture. Also, almost no biting of foam derived from gelatin was observed, and the product was transparent. Also,
Even when left in an environment of 37 ° C. for a long time, the resin was slightly softened, but there was almost no deformation or “nothing”, and the suitability at high temperatures such as in summer was excellent.

Claims (3)

[Claims] 1. A gelling agent comprising gelatin (A) having a bloom value of 120 to 200 and a viscosity of 900 to 1800 cp and gelatin (B) having a bloom value of 120 to 200 and a viscosity of 500 to 800 cp. Gummy candy characterized by. 2. The mixing ratio of gelatin (A) and gelatin (B) is 1 part by weight of gelatin (A) to 0.1 part of gelatin (B).
2. The gummy candy according to claim 1, wherein the amount is from 1 to 1.7 parts by weight. 3. The amount of the gelling agent comprising gelatin (A) and gelatin (B) is 3 to 8% by weight based on the gummy candy.
The gummy candy according to claim 1, wherein: