JPS605254B2 - jelly sweets - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a jelly confectionery, and more particularly to a jelly confectionery in which a soft candy is wrapped in jelly and which has a soft texture and excellent flavor.

Conventionally, a wide variety of double-layer confectioneries are known, in which a core confectionery is wrapped with other confectionery raw materials.

If jelly is used as an enveloping material, an attractive jelly confectionery can be obtained that combines the effect of the color and shape of the core material by utilizing the texture and transparency of jelly, but molded confectionery that matches the texture of jelly can be obtained. There are only a few known jelly sweets, which are sweets made by wrapping sugary fruits in jelly. The most preferable factory-produced jelly confectionery is to enclose thermoplastic candy moldings in jelly, but the textures of candies and jelly are completely different, and the two have the disadvantage that they do not go well together.

Therefore, the inventors of the present invention wrapped candies in jelly in a color and shape that can be freely selected, and as a result of extensive trial production research to produce a jelly confectionery that can be enjoyed without any discomfort when chewing, we found that This invention was completed by creating a jelly confectionery that retains the shape, color, and flavor of candy, and which can be chewed without any discomfort from jelly. Therefore, the object of the present invention is to provide a jelly confectionery in which candies of freely selected colors, shapes, and flavors are wrapped in jelly, and which can be chewed in one piece without any discomfort.

In order to achieve the above object, in this invention, a molded soft candy is encapsulated in jelly and changed over time.
In this way, the color and shape of the soft candy are preserved,
The present invention is characterized by a jelly confectionery which is turned into a paste and has an integral texture and flavor of jelly and candy. Regarding the phase change between soft candy and jelly, if we consider it a little scientifically, the water activity of soft candy (the water activity of food is the ratio of the temperature at equilibrium with the food and the saturated humidity at that temperature). When the water activity of the jelly is lower than the water activity of the jelly, it is reasonable to assume that the water in the jelly transfers to the soft candy, and thus the soft candy, which was solid at the time of manufacture, absorbs the water from the jelly and turns into a paste.

The jelly loses water but still maintains a firm jelly-like consistency. The pasted candy can retain its original color and shape in the jelly. The same phenomenon occurs with hard candy, but it takes a very long time and is not practical. The soft candy used in this invention is according to the usual definition, that is, it is a mixture of sugar, starch syrup, and water heated at a relatively low temperature (112 to 13,000 degrees Celsius).
It is concentrated and contains about 7 to 11% water, and is solid when cold and plastic when hot, so it can be made into the desired shape and color. Caramel containing dairy products and nougat containing air are a form of soft candy, and those molded into a desired shape with the addition of a flavoring agent and coloring of your choice are preferably used. The jelly used is a transparent solidified solution of sugar, starch syrup, and water using gelatin, highly methoxylated pectin, agar, carrageenan, locust bean gum, etc. as a gelling agent. It can be added with flavor and colored with coloring agents.

In order to produce the jelly confectionery according to the present invention, the core soft candy is prepared and molded separately before the jelly production.

When filling the jelly solution into a heat-resistant container or mold, the soft candy is inserted into the center so that it is covered by the jelly. The change over time is carried out by leaving it at room temperature for 2 to 3 weeks. The jelly confectionery may be left in a heat-resistant container or removed from the mold and coated with powdered sugar or wafer powder, or wrapped in wafer film to prevent them from adhering to each other, and then appropriately packaged. Next, the present invention will be specifically explained with reference to Examples. Example 1 Starch syrup 9k9, sweetened condensed milk 8k9, butter and vegetable oil 2.
Mix 5k9, sugar 2k9, and emulsifier and boil in a boiler for 123
Boil it down to ℃, take it out of the pot, cool it to 80 qo, then put it into a mixer, add 1.6 k9 of honda and milk flavor, and crystallize milk caramel (moisture 8.
5%, water activity 0.46).

This was cooled and molded into spheres of 1.2 mm each using a molding machine.
On the other hand, for the jelly, put 18k9 water in a pot and start heating. Separately, 0.8kg of pectin (degree of esterification about 60%) and 2.5kg of granulated sugar are thoroughly mixed, and while vigorously stirring, put the jelly in the pot. It was added while being sprinkled inside. After 2 minutes of boiling, granulated sugar 12k9, starch syrup 28kg, invert sugar 3k9
was added and heated to a bran content of 78. Heating was stopped, natural light coloring and orange flavor were added, and then 0.6 g of citric acid solution was added while stirring vigorously. Heat resistant cup-shaped container 1 as shown in Figure 1 at a temperature higher than 9000
0 is first filled with 1.5 liters of caramel balls as described above.
was dropped into the center and filled with Jelly 14 so as to completely cover the candy. Total amount of jelly is 5.3
In the evening, the sugar content was 77% and the water activity was 0.71. Visual observation after storage at room temperature for two weeks showed that the caramel remained spherical in the center of the clear colored jelly, and when cut into pieces, it turned into a semi-fluid caramel.

When I bit into it, there was no difference between the jelly and caramel, and the texture was one, and the milk and orange flavors spread throughout my mouth, giving it an excellent flavor. Example 2 Mix 1k9 sugar, 0.8k9 starch syrup, and 0.4k9 water and boil it down to 126oo in a boiling pot. Separately, add 1 egg white.
Gradually pour the whipped mixture into the above-mentioned heated mixture and strain it, add red coloring and strawberry flavoring, pour it into a mold, and make one tablet of molded strawberry nougat (moisture 8%). , water activity 0.5) was adjusted.

On the other hand, the jelly was prepared in exactly the same manner as in Example 1 to prepare a clear orange jelly hot solution.

As shown in FIG. 2, the spherical half 16 is filled with jelly liquid 18 to about 80%, and a strawberry-shaped nougat 20 is placed in the center.
After assembling the spherical mold 22, a jelly liquid is poured into the mold from the top and cooled to solidify. The solidified spherical jelly 24 was taken out from the mold and encapsulated with a wafer 26. Observation after 3 weeks at room temperature revealed that the red strawberry nougat was in the center of the light-colored spherical jelly, and the surface irregularities remained intact. When the jelly was cut, the strawberry nougat was found to be semi-liquid.
When I bit into it, there was no difference between the jelly and nougat.
The flavor of orange and strawberry spread throughout the mouth, giving it a unique flavor. As described above, according to the present invention, a jelly confectionery can be obtained in which a soft candy of a desired color and shape is wrapped in jelly, and which does not give any discomfort when chewing and has an integrated texture and unique flavor. It will be done.

Although the present invention has been described above based on preferred embodiments, it goes without saying that various changes can be made without departing from the spirit of the present invention.

[Brief explanation of the drawing]

FIG. 1 is a cross-sectional view of a jelly confectionery packaged in a heat-resistant container according to the present invention, and FIG. 2 is an explanatory diagram of the production of a jelly confectionery containing strawberry candy using a spherical mold. 10... Heat resistant container, 12... Spherical caramel, 1
4...jelly, 16...spherical half,
18...Jelly, 20...Strawberry-shaped nougat, 22
... Spherical type, 24 ... Spherical jelly, 26...
...oblate membrane. FIG. IFIG. 2

Claims (1)

[Claims] 1. A molded product of soft candy is encapsulated in jelly and allowed to change over time to turn the soft candy into a paste,
A jelly confectionery that has an integral texture and flavor of jelly and yellow candy. 2. The jelly confectionery according to claim 1, wherein the water activity of the soft candy is lower than that of the jelly. 3. The jelly confectionery according to claim 1 or 2, wherein the soft candy is caramel, nougat, or chewing candy. 4. The jelly confectionery according to claim 1, wherein the gelling agent of the jelly is gelatin, agar, carrageenan, pectin, or locust bean gum. 5. The jelly confectionery according to claim 1, which changes over time when stored at room temperature for 2 to 3 weeks. 6. The jelly confectionery according to claim 1, which is filled in a heat-resistant container. 7. The jelly confectionery according to claim 1, coated with powdered sugar and wafer powder. 8 Claim 1 covered with oblate film
Jelly confectionery as described in section. 9. The jelly confectionery according to claim 1, which is made into a paste with the color and shape of the soft candy preserved.