JPS6158546A - Jelly candy - Google Patents

Abstract

PURPOSE:To prepare a unique jelly candy having beautiful appearance, by forming a jelly having arbitrary shape with a specific gel base, and coating the jelly with a solid oily substance free from water, or by dispersing the jelly in an oily substance. CONSTITUTION:A solution containing high-methoxyl pectin having an esterification degree of 50-60%, and sugar, water, invert sugar, starch syrup, fruit juice, colorant, etc., is used as a gel base, and is boiled down to a sugar degree of 78-79, cast in a mold, and coagulated to obtain a jelly 2 having arbitrary shape. The jelly 2 is immersed in a molten liquid of an oily substance (e.g. chocolate) free from water, taken out of the liquid, and cooled to effect the coating of the jelly with the oily substance 3, or the jelly 2 is cut to pieces of about <=5mm. cube, mixed with molten oily substance 3, poured into a mold, and coagulated to obtain the jelly candy 1.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention provides a jelly confectionery, particularly a jelly of arbitrary shape, coated with a solid oily substance containing substantially no water, such as chocolate, or The jelly pieces are interspersed with the jelly confectionery in which the jelly pieces are scattered in the oily substance, especially when the jelly pieces colored in various tones such as red, brown, green, and scarlet are mixed into the white chocolate. By scattering the jelly confectionery, we offer a beautiful jelly confectionery that has a unique and beautiful appearance that looks like a jewel.

UE technique Conventionally, agar, gelatin, etc. were commonly used as gelling agents for jelly-like desserts, but i
! +: In addition to these, various gel-forming polysaccharides are used in IV, such as carrageenan, farcellan, tamarind seed polysaccharide, pectin, or alginic acid or its sodium salt. The physical properties of jelly-like foods made using these gelling agents as substrates depend on the type of gelling agent used.

Although it varies depending on its characteristics, it is well known that all of them are used as they are or as filling materials or topping materials for Western confectionery etc. due to their elasticity and good texture.

Recently, a method for producing jelly confectionery in which jelly is coated with chocolate milk has been proposed. That is, JP-A-48-FJ8
In the specification of No. 774, powdered wafer is sprinkled on a half-baked jelly made with pectic acid as A jelly confectionery made by soaking whole milk in chocolate milk containing cocoa powder, 11 flavorings, corn syrup, coloring, flavoring, etc., then coating the surface of the jelly with chocolate milk evenly, and then drying it. A method for producing f- is disclosed. However, according to this method, the Heisei jelly sprinkled with powdered wafer must be dried to a moisture content of 20%, and since the coating agent contains a moisture content of 11% chocolate I and milk itself, the coating is further coated. It requires a complicated process of drying.

By the way, chocolate I-7+7 does not contain any water.
In order to coat the jelly with the thicolate, it must be heated and melted beforehand. However, chocolates made using cacao butter and/or its substitutes, which have sharp melting properties, have the property of shrinking significantly upon solidification. For this reason, if the food to be coated is a soft or water-containing material, the food may break through the chocolate-coated surface during shrinkage, or water from the food may ooze out, resulting in an unsatisfactory product. I can't do it. In particular, leaching of water not only causes chocolate to bloom, but also promotes the hydrolysis of fats and oils, which impairs the flavor. Therefore, when covering a jelly food with chocolate, sufficient consideration must be given to the physical properties of the target food, and the jelly must be prepared in advance with physical properties suitable for the purpose. And for this purpose, it is necessary to select a gelling agent suitable for the purpose. is an important point.

- The present invention provides that jelly confectionery without the risk of water exudation or deterioration of flavor, especially jelly of any shape, that does not contain substantially water, such as chocolate. It is an object of the present invention to provide a jelly confectionery which is coated with a solid oily substance or in which pieces of said jelly are interspersed in said oily substance. To provide a beautiful jelly confectionery exhibiting a rare and beautiful appearance, as if adorned with jewels, by dotting white chocolate with small pieces of jelly colored in various tones such as green and orange. as an additional purpose.

Lesson n: The End of the Dead - () After repeated trial and error in order to solve the problem -1-, the present inventor discovered that the jelly made using a specific pectin as a substrate is a tyrocholate containing substantially no water. The present invention was completed based on the finding that it is suitable for coating.

That is, the present invention provides a method in which a jelly of any shape gelled using high methoxyl pectin with a degree of esterification of 50 to 65% is coated with a solid oily substance containing substantially no water, or The present invention relates to a jelly confectionery in which small pieces of are interspersed in the oily substance.

Hereinafter, the details of the present invention will be explained in detail.

Pectin is a colloidal polysaccharide widely distributed in the plant kingdom, and is the most important pectic substance.
- A colloidal galacturonan derivative composed of a polymer in which galacturonic acid is linearly polymerized with α-1,4 bonds. In these compounds, some of the carboxyl groups become methyl esters and also form salts with metal ions, but the degree of methyl esterification and degree of neutralization vary. Generally, high methoxyl pectin and low methoxyl pectin are classified based on the degree of esterification of 50% (methoxyl group content approximately 8%), and their properties are also different. The pectic acid disclosed in No. 68774 is clearly distinguished from the pectin referred to herein in that it is a galacturon derivative substantially free of methoxy groups obtained by demethylating pectin (pectinic acid). Ru.

The pectin constituting the jelly of the present invention is suitably a high methoxyl pectin with a degree of nutylation of 50 to 65%. So-called low mexyl pectin having a degree of esterification of less than 50% requires divalent metal ions during coagulation, and is therefore not preferred for objective 1.

In addition, high methoxyl pectin with a degree of esterification exceeding 65% coagulates too quickly, making it difficult to degas and mold it into a free shape, making it unsuitable for the purpose. It is.

(Composition of the jelly of the present invention) The jelly of the present invention includes high methoxyl pectin with a degree of esterification of 50 to 65%, sugar (e.g. granulated sugar),
The main ingredients are water, high fructose sugar, starch syrup, and citric acid, and other flavoring agents such as fruit juice, Western liquor, coffee powder, and various other flavors and coloring agents are used as appropriate.

(Method for producing jelly) The jelly according to the present invention is produced according to a conventional method. That is, for example, a solution of sugar, pectin, water, high fructose sugar, starch syrup, etc., mixed with flavoring agents such as fruit juice and Western liquor as necessary, is boiled down to a sugar content of about 78 to 79 (Brim), and then this is prepared. Add citric acid, other flavors, colorants, etc., mix well, pour into molds and let solidify.

The jelly stock solution containing the specific pectin in the present invention does not solidify itself rapidly, so it
It sufficiently removes air bubbles and can be molded into any shape. That is, for example, a thickness of 5 to 10+n
Let it harden into a plate shape of about 1.5 m in size, and cut it into squares or rectangles with a cutter, or use a punching die to create any shapes such as triangles, regular polygons, circles, ovals, star shapes, bell shapes, and various animal and plant shapes. Shape of.

(Type of oily substance) In the present invention, typical oily substances that do not contain water are chocolate using cacao butter and/or its substitute and white chocolate not using cacao mass. In particular, it is advantageous to use a lauric oil as the oil for the latter white chocolate, since there is no need to temper the chocolate when coating the jelly.

(Coating method) In the present invention, when coating jelly, use a slightly larger jelly, for example, 20 to 3011 IIl square and 10 m thick.
A jelly of about - size can be easily coated by dipping into a bath of molten chocolate. On the chocolate or white chocolate coated in this way, a symmetrically colored fat material, such as white chocolate or black chocolate, is applied to the chocolate or white chocolate coated, using any display means such as wase, stamped or electrostatic printing means. By drawing your favorite letters, patterns, or shapes, or by adding nuts, you can make beautiful jelly sweets. In particular, when the jelly is thinly coated with white chocolate, the color of the jelly can be seen through the white chocolate, giving it a very beautiful appearance.

In addition, in order to sprinkle small pieces of jelly colored in various colors in chocolate, especially white chocolate, it is possible to mix the jelly with pre-melted chocolate and pour it into a mold, or to add it to the mold in advance. After pouring a thin layer of chocolate, a suitable number of the jelly is placed on top of the jelly, and then melted chocolate I is poured on top of the jelly, in the same manner as making a so-called plate of chocolate. The jelly confectionery produced in this manner is a beautiful jelly confectionery that has the appearance of jewels dipped into chocolate.

Examples will be shown below, but these are merely illustrative and are not intended to limit the spirit of the invention.

In addition, in each example, all parts shall mean parts by weight.

(Left below) Examples 1 to 4 Note 1) Case 1: Apple type using apple juice and apple flavor.

M, 2: Mocha type using 1,000 calorie and 1,000 kafflepa.

Orange type using yang, 3 orange juice, orange flavor and orange pigment.

M, 4: Strawberry type using strawberry liqueur, strawberry flavor and red pigment.

Note 2) Degree of esterification 53-65%.

According to the formulation in 1- below, each jelly obtained according to a conventional method was cut into pieces of about 25 mm square and □ 10 mm thick, and each cut jelly [2] was mixed with cacao mass and cacao fat. The jelly confectionery 11 coated with the chocolate layer 131 shown in FIG. 1 was obtained by immersion in the melted chocolate bath used.

This jelly confectionery "1) did not show any abnormality on the chocolate-coated surface during storage at room temperature for about half a year.

Comparative Example The same procedure was carried out as in the previous formulation except that pectin was replaced with pectic acid (degree of varnishing: 0). The blend did not solidify even when cooled, and it was difficult to obtain a bottle.

Example 5 In the above example; the four types of jelly obtained and their No. 4 formulation, merositaib jelly made using melon liqueur, melon flavor, and green pigment was each 6 m' Cut into m-square thick dice, and add 30 parts of M111 compound, such as the resulting dice-shaped jelly 121a, to palm kernel oil fraction oil with a melting point rating of 'O' (Fuji 7ii). -, Nonrequena 0) was mixed with 70 parts of melted white chocolate using the oil and fat, and the mixture was poured into a mold for chocolate bars and solidified.The thus obtained jelly confectionery f11 was as shown in Fig. 2. It was an extremely beautiful jelly confectionery with jelly (2,2·φφ) colored in various colors scattered throughout the white chocolate dough (4) like jewels.

Example 6 Patterning using white chocolate on jelly-filled chocolate made in the same manner as Examples 1 to 4 15)
Various jelly-filled burari and nechokore shown in Figs.
[11 were obtained.

Naturally! As shown in the drawings, the present invention contributes to people's lives by providing a novel jelly confectionery.゛

[Brief explanation of the drawing]

FIGS. 1 and 2 are cutaway perspective views showing different aspects of the jelly confectionery according to the present invention, and FIGS. 3 and 4 are
Al
This is a perspective view. The meanings of the symbols in each figure are as follows: □ l Two jelly sweets of the present invention, 2: Jelly, 3: Chocolate coating layer, 4: White chocolate dough, 5: Pattern, 6
: Natsutsu.

Claims (4)

[Claims] (1) Is a jelly of arbitrary shape made using high methoxyl pectin with a degree of esterification of 50 to 65% as a gel base coated with a solid oily substance that contains substantially no water? Or a jelly confectionery characterized in that small pieces of the jelly are scattered in the oily substance. (2) The confectionery according to claim 1, wherein the solid oily substance is chocolate. (3) The confectionery according to claim 2, wherein the chocolate is white chocolate. (4) The confectionery according to claim 3, wherein the oil and fat content of the white chocolate is mainly composed of lauric oil and fat.