JPH11127786A - Production of jelly cake and jelly cake - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain jelly cake, in which crystalline erythritol is uniformly crystallized, excellent in texture, storage stability and low cariogenic property by allowing coat jelly obtained by adding a gelling agent or the like to a sugar solution containing erythritol or the like and molding the mixture to stand under specific conditions. SOLUTION: Coat jelly obtained by adding a getting agent such as gelatin and supplementary raw materials such as acidulant, dye and flavor to a sugar solution obtained by heating and dissolving sugar containing 12.5-25 wt.%, preferably 15-20 wt.% erythritol and molding the mixture is allowed to stand at <=25 deg.C, preferably 0-15 deg.C for >=3 day, preferably >=7 day to provide the objective jelly cake.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to a method for producing a jelly confection containing crystalline erythritol uniformly therein,
And a jelly confection produced by the method.

[0002]

2. Description of the Related Art Jelly confectionery is generally called gummy candy and is a popular food because of its unique texture. Conventional jelly confectionery is made by heating and dissolving sugars such as sucrose and starch syrup, and then removing the heat. And then poured into a corn starch mold, solidified and dried.

[0003] Today, erythritol, which is a kind of sugar alcohol, is receiving attention as a low-calorie sweetener. Erythritol has excellent crystallinity, is less likely to absorb moisture than sugar, has excellent physical properties such as not decomposing even at high temperatures, and does not cause tooth decay, making it practical for use in various sweet products. Have been. However, when erythritol is used as a sweet component of jelly confectionery instead of sucrose, storage stability is improved, but erythritol has large crystals and easily crystallizes, so that the soft texture of jelly is lost. There was a problem that was.

[0004] In order to solve this problem, Japanese Patent Application Laid-Open No. Hei 5-137518 proposes a jelly confection containing microcrystals of erythritol. This jelly confectionery is prepared by mixing erythritol with other saccharides, heating and dissolving, cooling to 60 ° C. to 80 ° C., crystallizing a part of erythritol by stirring, and heating and dissolving gelatin in a conventional manner. It is performed by adding a solution, an acid solution, a fragrance, a dye, and the like, mixing well, then defoaming and molding in a mold. However, in such a method, a step of cooling and stirring must be performed in order to crystallize the erythritol microcrystals, and equipment for this is also required.

[0005] On the other hand, the present inventors have developed a film characterized in that the steps from the heat dissolution of saccharides containing erythritol to the addition of a gelling agent are performed under conditions that do not allow erythritol to crystallize, without going through complicated steps. A method for producing jelly has been established, and a jelly confection having a coating composed of microcrystals of 10 μm or more has been obtained (Japanese Patent Application Laid-Open No. 9-191838).

[0006]

SUMMARY OF THE INVENTION The present invention provides a coated jelly in which crystalline erythritol is uniformly crystallized inside the jelly confectionery and has a good texture without a complicated process. Is to do.

[0007]

Means for Solving the Problems The inventors of the present invention have conducted intensive studies to solve the above-mentioned problems, and as a result, after molding the above-mentioned coated jelly, the molded jelly is left under a low temperature condition for a certain period of time. The inventors have found that crystalline erythritol is crystallized not only on the surface of the jelly but also on the entire inside thereof, thereby completing the present invention.

That is, the present invention relates to erythritol.
After adding a gelling agent and auxiliary materials to a sugar solution containing 5 to 25% by weight of a heated saccharide, the molded jelly is left for 3 days or more under a temperature condition of 25 ° C. or less. Jelly confectionery. The present invention is also a jelly confection produced by the above production method. Hereinafter, the present invention will be described in detail.

[0009]

DESCRIPTION OF THE PREFERRED EMBODIMENTS As a sweet component of the jelly confectionery of the present invention, a saccharide containing a certain amount of erythritol is used.
Sugars other than erythritol include glucose, fructose,
Sugars such as xylose, arabinose, sucrose, starch syrup, isomerized sugar, coupling sugar, palatinose, maltose, isomaltose, dextrin, and sugar alcohols such as reduced oligosaccharides, lactitol, maltitol, sorbitol, mannitol, inositol, xylitol And at least one of these sugars and sugar alcohols is used.

It is more preferable that saccharides other than erythritol, when combined with erythritol, do not impair the low calorie and low cariogenic properties of erythritol and have similar characteristics. The content of erythritol is 10 to 30% by weight, preferably 12.5 to 25% by weight, more preferably 15 to 2% by weight of the whole saccharide.
A range of 0% by weight can be mentioned. When the content of erythritol exceeds 30% by weight of the whole saccharide, uneven and large crystals of erythritol are crystallized in the jelly production process, resulting in a rough texture. If the amount is larger, the entire jelly crystallizes, and the original physical properties such as elasticity are lost.

When the erythritol content is less than 10% by weight, the coating on the surface of the jelly confectionery is thin,
Under high temperature conditions, the coating becomes unstable, and deformation and stickiness due to leaching are observed, and no crystalline erythritol is crystallized even when left under low temperature conditions after jelly molding.

FIG. 1 shows an outline of the method for producing jelly confectionery of the present invention in comparison with the conventional method. First, a saccharide containing erythritol is heated and dissolved, and then boiled down to evaporate water until a predetermined water content is reached. The prescribed water content is
An example is 10 to 30% by weight. Thereafter, a solution of the gelling agent, which has been swollen, heated and dissolved in advance, and auxiliary materials such as acidulants, fragrances, and pigments are added to the heated saccharide solution. The steps from the heat dissolution of erythritol to the addition of the gelling agent solution and auxiliary materials are performed at 80 ° C. or higher, preferably 80 to 140 ° C. If the temperature is lower than 80 ° C., non-uniform and large crystals of erythritol crystallize in the jelly, which causes a rough texture, which is not preferable. In addition, since auxiliary materials are generally thermally unstable,
It is not preferable to add at the above temperature.

Although gelatin is used as the gelling agent, it is not particularly limited to gelatin, and replacement with pectin, agar or the like is possible. When pectin or agar is used, the elasticity peculiar to gelatin jelly is lost, but a gel more stable to heat than gelatin can be obtained. Generally, acidulants, pigments, fragrances, and the like are added as auxiliary materials. For example, examples of the acidulant include citric acid, malic acid, isocitric acid, fumaric acid, and lactic acid; examples of the pigment include anthocyanin pigment and paprika pigment; and examples of the flavor include an orange flavor and a lemon flavor.

After the above steps, the mixture is thoroughly mixed, defoamed and molded to form a jelly according to a conventional method. In the present invention, a mold refers to drying and molding a jelly solution to which a gelling agent has been added in a mold using corn starch or the like. Finally, the molded jelly is left at a temperature of 25 ° C. or less, preferably 0 ° C. to 15 ° C. for 3 days or more and 20 days or less, preferably 7 days or more and 18 days or less, so that only the surface of the jelly is obtained. Instead, crystalline erythritol is crystallized inside. The jelly confectionery produced through the above steps is stable without absorbing moisture even under high temperature conditions due to the coating on the jelly surface. In addition, because the inside is crystalline, while maintaining the same elasticity as conventional jelly,
There is no roughness and the texture is refreshing.

[0015]

Next, the present invention will be described in detail with reference to examples, but the present invention is not limited to the following examples unless it exceeds the gist of the present invention. [Example 1] Water was added to sugars having the weight ratio of solids shown in Table 1 and consisting of sucrose (Meiji refined sugar), syrup (Nihon Shokuhin Kako, Hymaltose MC-55) and erythritol (Nikken Chemical). 77 parts by weight (hereinafter, abbreviated as “parts”) of the added product were dissolved by heating, and the obtained sugar solution was boiled. After the sugar solution was once cooled, 7 parts of gelatin (Nitta Gelatin, AP-250) was swollen with 14 parts of water and heated and dissolved at 80 ° C., and 1 part of citric acid was added to 1 part of water. Add the dissolved one. The water content was adjusted to 25% by weight, and after defoaming, it was placed in a molding frame made of corn starch and left for 4 days to obtain a jelly confection. Table 1 shows Brix, breaking strength and appearance of the obtained jelly.

The breaking strength was measured by using a creep meter (Yamaden) when a load was applied twice the height of the sample using the back side (thickness: 0.37 mm) of the razor blade. The waveform at that time indicates the texture when the jelly confection is completely cut off, and indicates that the elasticity of the jelly is higher as the distortion rate at the time of the maximum load is larger.

[0017]

[Table 1]

Each jelly (samples 1 to 5) having a different erythritol content produced by the above-mentioned method was subjected to a predetermined temperature (-
20 ° C, 0 ° C, 5 ° C, 10 ° C and 22 ° C) for 1 day, 3
After standing for 7 days, 7 days and 14 days, it was cut and the state of the gel inside was visually observed. The results are shown in Tables 2 to 5, respectively. FIGS. 2 and 3 show photographs of the appearance of each sample after standing for 14 days.

[0019]

[Table 2]

[0020]

[Table 3]

[0021]

[Table 4]

[0022]

[Table 5]

An erythritol content of 17.5% by weight,
In the sample which was 20% by weight and was left at 0 ° C., 5 ° C. and 10 ° C., the crystallization of crystalline erythritol progressed inside the jelly, and when the sample was left for 7 days or more, the inside of the jelly became uniformly crystalline. become. Even for a sample having an erythritol content of 15% by weight, crystallization of crystalline erythritol is observed after standing for 14 days.

Example 2 Jellies having different erythritol contents manufactured according to the method of Example 1 (samples 1 to 4)
5) was allowed to stand at 5 ° C. and 22 ° C. for 14 days, and the breaking strength was measured. Table 6 shows the results. The erythritol content was 17.5% by weight and 20% by weight (samples 4 and 5), and those left to stand at 5 ° C. showed no significant difference in hardness as compared to those before standing, and maintained elasticity. It had been. In addition, the sample had a uniform crystal inside, was refreshing, had a refreshing feeling, and had a good texture. The other samples had a peculiar jelly texture.

[0025]

[Table 6]

Example 3 Jellies having different erythritol contents produced according to the method of Example 1 (samples 1 to 3)
5) was left at 5 ° C. and 22 ° C. for 14 days, transferred to a tray, and then heated to 40 ° C. and 60% R.D. H. Stability at high temperature was examined by leaving the device under the conditions for 24 hours. Table 7 shows the observation results.
Shown in In the sample having an erythritol content of 17.5% by weight or more, the adhesion of the tray or the jelly particles is small irrespective of the standing temperature, and it can be seen that the sample is stable without melting even under a high temperature condition.

[0027]

[Table 7]

[0028]

According to the present invention, jelly confectionery containing crystalline erythritol uniformly inside can be provided without going through complicated steps for crystallization such as sugar coating and cooling / stirring. The jelly confectionery according to the present invention has excellent storage stability, good texture, low calorie and low caries.

[Brief description of the drawings]

FIG. 1 is a comparative diagram showing a process for producing jelly confectionery according to the method of the present invention and a conventional method.

FIG. 2 shows jellies having different erythritol contents (sample 1
5 is a photograph showing a crystal structure after standing for 5 days under constant temperature conditions (−20 ° C., 0 ° C.) for 14 days.

FIG. 3 shows jellies having different erythritol contents (sample 1).
5 is a photograph showing a crystal structure after standing for 5 days under constant temperature conditions (5 ° C., 10 ° C.) for 14 days.

FIG. 4 shows jellies having different erythritol contents (sample 1).
5 is a photograph showing a crystal structure of each of the samples after standing for 5 days under a constant temperature condition (22 ° C.) for 14 days.

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[Procedure amendment]

[Submission date] November 11, 1997

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Claims (5)

[Claims] 1. An erythritol containing 12.5 to 25% by weight.
A gelling agent and auxiliary materials are added to a sugar solution obtained by heating and dissolving saccharides containing the saccharides, and then the molded jelly is left under a temperature condition of 25 ° C. or less for 3 days or more. Production method. 2. The method for producing a jelly confection according to claim 1, wherein the erythritol content is 15 to 20% by weight. 3. The method for producing a jelly confection according to claim 1, wherein the standing temperature condition is 0 ° C. to 15 ° C. 4. The method according to claim 1, wherein the leaving period is 7 days or more.
3. The method for producing a jelly confection according to any one of 3. 5. A jelly confection produced by the method according to claim 1.