JPH1094365A - Gummi-candy and its production - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a Gummi-candy (a soft candy) not only having sufficient shape-keeping properties and an elasticity but also having a soft texture and easy to eat because of a good feeling of biting off and good dissolving properties, and to provide a method for producing the Gummi-candy. SOLUTION: This Gummi-candy includes saccharide and gelatin and has 500-1500gf strength at break and pH 2.5-4.5. The Gummi-candy is produced by solidifying a candy solution containing the saccharide and the gelatin in one or more following conditions (A) and (B):(A) the candy solution has 70-80% brix; (B) the gelatin solution is heat treated at >=75 deg.C.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a gummy candy and a method for producing the same.

[0002]

2. Description of the Related Art Gummy candy is a jelly confectionery prepared by boiling down sugar and starch syrup, adding an aqueous gelatin solution, flavor and the like, and is accepted as a new confectionery that is neither a candy nor a gum. "Gummy" means "rubber" in German, and it is said to have been named for its crisp, chewy texture. Conventional gummy candy has a chewy texture in many cases, and it is said that chewing the gummy candy strengthens the jaw of children whose chewing behavior is neglected and makes the teeth and gums strong. Also, those containing vitamins, dietary fiber, calcium, etc. for nutritional supplementation are on the market. However, conventional gummy candy is too elastic, has a hard texture and is not easy to eat, and is not easy to eat.

[0003]

SUMMARY OF THE INVENTION In view of the above-mentioned circumstances, the present invention provides a gummy candy that has sufficient shape retention and elasticity, has a soft texture, is crisp and mellow, and is easy to eat. It is intended to provide a method for producing the same.

[0004]

As a result of the research by the present inventors, it has been found that a gummy candy containing sugar and gelatin and having a specific breaking strength or pH achieves the desired texture quality, and When solidifying a candy solution containing quality and gelatin to produce a gummy candy, the candy solution is made into a specific brix, or the gelatinized solution is heated under specific conditions and used to produce the gummy candy of the above quality. They have found that they can be suitably manufactured, and have completed the present invention based on these.

[0005] That is, the present invention provides a gummy candy comprising sugar and gelatin and having a breaking strength of 500 to 1500 gf. Further, the present invention provides
A method for producing a gummy candy by solidifying a candy solution containing carbohydrates and gelatin, comprising one or more of the following constitutions (A) and (B); A) The candy solution has a Brix of 70 to 80%, and (B) the gelatin solution is heat-treated at least at 75 ° C. or higher.

[0006]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the present invention will be described in detail. First, granulated sugar,
Sugar syrup and the like may be mentioned, and sugar alcohol such as sorbitol, isomerized sugar, maltose and the like may be used in combination. As the gelatin, those made from cow bone, cow skin, and pig skin can be used, and any of acid-treated gelatin and alkali-treated gelatin may be used, but the former is preferable. In addition, gelatin
Bloom value of 150 to 300, preferably 200 to 25
0 and a viscosity of 10 to 70, preferably 20 to 40 may be used. If each is less than the lower limit, the shape retention of gummy candy, the elasticity is insufficient and the texture is too soft, while if each condition value is exceeded, the texture tends to be too hard, so the above condition range Thereby, required physical properties and texture quality are achieved.

[0007] The Bloom value indicates the jelly strength. A 6/ ² / ₃ % aqueous solution of gelatin is placed in a prescribed cup and cooled in a constant temperature bath at 10 ± 0.1 ° C for 16-18 hours to form a jelly. The weight (g) of the shot required to push a plunger (diameter 12.7 mm) of a bloom-type jelly strength meter into the jelly by 4 mm was measured and expressed in bloom. The viscosity calculates the absolute viscosity from time to fall from the pipette top mark with 60 ± 0.1 ° C put the 6 _^2/3% aqueous solution Bloom pipette type viscometer to lower marked line, millipoises this (MP).

As another material, acidulants such as citric acid (p
H, used to adjust taste, etc.), flavors, fruit juices, extracts, gizzards and slices of fruits, nutrients such as various vitamins and calcium, water and the like can be used. In order to improve the texture, a gelling agent such as agar and pectin, starch and the like may be used.

Next, a method for producing gummy candy using the above materials will be described. Gummy candy
It is manufactured by solidifying a candy solution containing sugar and gelatin as essential raw materials. Gelatin may be dissolved after being immersed and swollen, or may be used as a solution by adding it little by little to boiling water while stirring. Gelatin is desirably used in the candy solution at a concentration of 3.0 to 8.0% by weight (hereinafter abbreviated as%), preferably 4.5 to 6.5%, as a solid content. It becomes possible to produce gummy candy having a texture that is crisp and mouthfeel, easy to eat, and has a shape-retaining structure. In particular, gelatin (either in the form of a gelatin solution or a candy solution containing the same) may be used at a temperature of 75 ° C. or higher, preferably 80 to 9 ° C.
It is desirable to perform heat treatment at 0 ° C. The heat treatment is preferably performed at the above temperature for 30 minutes or more, preferably 60 to 360 minutes. By including the gelatin that has been heat-treated in the above-mentioned condition range, it is possible to obtain a gummy candy that is soft, has a crisp and mouthfeel, has a texture that is easy to eat, and has a texture-retaining structure. If the heating temperature is less than 75 ° C., the texture of gummy candy tends to be hard. In principle, it is considered that the texture and texture required for gummy candy are achieved by the gelatin whose tissue structure has been broken down to a certain level by heating at 75 ° C. or more to act as a solidifying agent.

Next, the gelatin solution is added to the solution containing the saccharide, and the mixture is heated (preferably with stirring) to produce a candy solution. Heat treatment at 100-120 ° C 2
It may be performed for about 0 to 40 minutes. The candy solution has a Brix 70-80%, preferably 73-75%, pH
It is good to be 2.5-4.5, preferably 3.0-3.5, more preferably 3.1-3.3. By solidifying the above-mentioned brix and pH candy solution, it is possible to obtain a gummy candy that has a soft, crisp and mouthfeel, has a texture with easy-to-eat texture and a shape-retaining property, and has excellent storage stability. Becomes If the brix is below the above range, the surface of the candy is easily wetted during storage, and Aw increases, and sufficient preservability cannot be obtained. On the other hand, if the range exceeds the above range, the candy becomes a candy-like hard texture. Cheap. On the other hand, if the pH is lower than 2.5, the acidity is strong and the taste is inferior. The Brix refers to a value obtained by measuring the refractive index at 20 ° C. and converting it into a weight / weight percent of a pure sucrose solution (saccharose) (using a conversion table of the International Commission on Standards for the Analysis of Sugars). The water content of the candy solution is preferably 25 to 27% in order to achieve the desired texture.

When other materials such as acidulants, flavors, fruit juices, nutrients, etc. are used, the timing of their addition is arbitrary, but, for example, the above gelatin solution is added to the candy solution after the heat treatment, followed by mixing. do it. In this case, the flavor and nutrients such as fruit juices and nutrients can be utilized in the product at the time of production with as little loss as possible. Water may be added to adjust the candy solution to the Brix and pH described above. The addition amount of these materials is optional, but in order to bring the candy solution to the above-mentioned pH, an acidulant such as citric acid is added in an amount of 0.1%.
It is preferable to add 5 to 1.5%.

The candy solution obtained as described above is desirably defoamed (degassed) by a method such as standing at normal pressure for 30 to 60 minutes. Defoaming can also be performed under reduced pressure. The candy solution after the addition of the gelatin solution may be defoamed, or may be defoamed in a stock step prior to filling.

Next, the candy solution is filled into a mold for solidification. Examples of the filling method include a starch mold method, a tray method, and the like. In the starch mold method, a flattened starch (such as corn starch) is punched out with a press mold such as gypsum or aluminum, and after filling, a drying process for a certain time is entered in a starch dryer room (constant temperature and humidity control). This method is preferred.

The candy solution filled in the mold as described above is dried and solidified. It is desirable to carry out this under the following conditions. That is, the drying process is performed at 30 to 35 °.
C, 12 hours under an atmosphere condition of a relative humidity of 30 to 50%
Perform for 7 days, or lower the ambient temperature at a certain time or in the latter half of the drying process (for example, to a low temperature of 5 to 20 ° C.)
Or, during the drying process, once the starch mold is broken and replaced with starch (powder) having a high degree of drying,
Is optionally used together. In the case of (1), the mold that has absorbed moisture (water content of about 8 to 12%) may be broken and replaced with starch having a water content of about 3 to 7%.

According to the above, it is preferable that the candy has a high drying efficiency, the candy is sufficiently dried and solidified, the desired product quality is achieved, and the problem that the candy adheres to the apparatus in the subsequent depowder process or the like (hereinafter referred to as adhesion). To be avoided. According to the method, the surface portion of the candy is hardened by the low-temperature treatment, whereby the texture required by the candy is obtained, and the adhesion is improved. Further, according to the present invention, the drying of the surface portion is promoted by the starch having a high degree of drying, and the surface portion is hardened, whereby the texture required for the candy is obtained, and the adhesion is improved.

Next, the dried and solidified gummy candy is taken out of the mold or the like, and if necessary, is subjected to an oil coating for polishing, and is then packaged. The method that can be adopted in this case is arbitrary, but as an example, the candy taken out of the mold or the like is dropped on the transfer surface of a shifter conveyor having a transfer surface such as a lattice or a mesh, and air is blown on the candy being transferred. (For example, air is blown from below or above and below the conveying surface of the conveyor). The candy may be conveyed while being vibrated. Thus, candy depowder (removal of starch and the like) is suitably achieved, and in combination with the specific drying treatment, the candy is prevented from adhering to the conveying surface of the conveyor.

The candy that has been subjected to the powdering is sent to an oil coating chamber by a shifter conveyor to be subjected to oil coating, and then sent to a packaging machine to be wrapped one by one in a wrapping paper to collectively package the candy.
It is provided by being wrapped in an arbitrary form such as wrapping a plurality of them as they are.

Although an example of the method for producing a gummy candy of the present invention has been described above, it goes without saying that the application can be changed as appropriate. In the present invention, gummy candy obtained by the above-mentioned method or obtained by another method is used, which contains sugar and gelatin, and has a breaking strength of 500 to 15%.
00 gf, preferably 500 to 1000 gf, more preferably 600 to 800 gf, or together with the pH
It is important to configure as 2.5-4.5, preferably 3.0-3.5, more preferably 3.1-3.3.

If the breaking strength of the gummy candy is less than 500 gf, the candy is too soft to obtain the required elasticity and shape retention, while if it exceeds 1500 gf, it has a hard texture and poor crispness and mouthfeel. At the same time, if the pH is lower than 2.5, the acidity is strong and the taste is inferior, while 4.5.
If it exceeds, it tends to be too elastic and have a crisp rubber-like hard texture. Therefore, by containing saccharides and gelatin and satisfying the above range of breaking strength or the above range of pH, it has sufficient shape retention and elasticity, and has a soft, crisp and mouthfeel texture. Gummy candy that is easy to eat is achieved. In addition, the palatability is good, so that the flavor can be felt sharper. The breaking strength refers to the maximum load when the subject is pushed off at a speed of 1 mm / sec by a plunger using a cutter blade.

Gummy candy is 5 to 15 mm x 5 to 15
mm × 15-30mm (volume 350-5700mm
³ )), the texture required by the present invention,
It's good because you can make good use of crispness and mouth opening. Also, the quality required to be 75-85% of Brix, preferably 79-85%, more preferably 79-81%, water 15-25%, preferably 15-21%, and more preferably 19-21%. Desirable to get.

Next, the present invention will be specifically described based on examples, but the present invention is not limited to the examples.

【Example】

Example 1 Water was added to gelatin powder (acid-treated gelatin, Bloom value 250, viscosity 30 mp), swelled for about 30 minutes, thoroughly dissolved in water at 80 ° C for 240 minutes, and 16 parts by weight of an aqueous gelatin solution having a concentration of about 40% (Hereinafter abbreviated as “part”). 46 parts of granulated sugar, 50 parts of starch syrup, 10 parts of glucose and 34 parts of water were boiled down, mixed with the above gelatin aqueous solution, and further 4 parts of citric acid aqueous solution (concentration about 40%),
Lemon juice 4 parts, Vitamin C aqueous solution (concentration about 10%) 4
Parts, a pigment and an appropriate amount of a fragrance were sequentially mixed to obtain a candy solution. The candy solution had a Brix of about 73%, a pH of about 3.2, and a water content of 27%.

The mold made of corn starch is die-cut (the size of the die is 13 mm × 12 mm × 25 mm),
After filling the mold with the candy solution, the mold is placed in a starch dryer room at about 30 ° C. and a relative humidity of about 50% under atmospheric conditions.
It dried and solidified for 6 to 18 hours. After solidification, the mold is broken and the gummy candy is taken out, transferred to the grid-like transfer surface of the shifter conveyor, and sent to the oil coating chamber while blowing air from below the transfer surface, and the MCT oil is applied to the candy surface in the chamber. (Panasate 810 (manufactured by NOF CORPORATION)), and then sent to a caramel-type individual packaging machine for packaging to obtain a product. In addition, when the candy was transferred to the above-mentioned conveyor, the candy hardly adhered to the conveyor, and at the same time, the starch used for the mold during the transportation was well powdered. The product gummy candy is about 79% Brix, pH about 3.2, moisture 2
1%, breaking strength 600 gf (size is about 12 mm x 12
mm × 25 mm). When this was eaten, it had sufficient shape retention and elasticity, was soft, crisp, and had a crisp texture, was easy to eat, and the flavor of lemon could be felt sharply.

[0023]

According to the gummy candy comprising the saccharide and gelatin of the present invention and having a specific breaking strength or a specific pH together therewith, the gummy candy has sufficient shape retention and elasticity, It is soft, has a crisp and mouthfeel texture, is easy to eat, and has a good mouthfeel so that the flavor can be felt sharper.

According to the method for producing a gummy candy of the present invention using a specific brix candy solution and / or gelatin heat-treated under specific conditions, the above-mentioned high-quality gummy candy can be suitably produced. it can.

Claims (5)

[Claims] 1. A saccharide and a gelatin having a breaking strength of 5
Gummy candies characterized by having a weight of 00 to 1500 gf. 2. The gummy candy according to claim 1, which has a breaking strength of 500 to 1000 gf. 3. The gummy candy according to claim 1, wherein the pH is 2.5 to 4.5. 4. The gummy candy according to claim 1, wherein the pH is 3.0 to 3.5. 5. The method for producing a gummy candy by solidifying a candy solution containing a carbohydrate and gelatin, comprising one or more of the following constitutions (A) and (B): 5. The method for producing a gummy candy according to any one of the items 4 to 4. (A) Brix of candy solution is reduced to 70-80%. (B) Gelatin solution is heat-treated at least at 75 ° C. or more.