KR20160000255A - Method for manufacturing Soft Chewing Candy and Soft Chewing candy manufactured by thereof - Google Patents

Abstract

The present invention provides a method for producing a soft chewing candy. The method comprises the following steps: (a) producing a base solution by heating refined sugar and starch syrup; (b) adding and mixing gelatin in the base solution; (c) adding and mixing 1-5 parts by weight of powdered sugar with respect to 100 parts by weight of base solution including gelatin; and (d) pouring and cooling the mixture in a molding frame. According to the present invention, a soft candy does not adhere to a tooth and does not use fondant or oil and fat, so a low calorie property is ensured compared to a conventional soft chewing candy. Powdered sugar is re-crystallized, so a candy having a new crunchy chewing texture is provided to consumers. Moreover, a conventional method for producing a soft chewing candy is simplified, and continuous production is possible to be molded, so a soft candy may be produced in various shapes.

Description

TECHNICAL FIELD The present invention relates to a soft chewing candy and a soft chewing candy,

The present invention relates to a method of manufacturing a soft chewing candy and a soft chewing candy produced thereby, and more particularly, to a soft chewing candy produced by using powdered sugar without adding a fondant or a fat, The present invention relates to a method for manufacturing a soft texture chewing candy of a new shape with a rectangular shape which is soft without sticking but which has elasticity when chewed, and a soft chewing candy produced thereby.

Candy is a sugar confectionery made by adding sugar syrup, other sugars, dairy products, fat, acid, food coloring, fragrance, fruit and nuts, with sugar as a main ingredient. The etymology is derived from the fact that the sugar is put in a die in Latin, and the main ingredient is sugar.

At present, however, sugar is used as a main raw material for preventing the recrystallization of sugar and imparting viscosity to tissues to improve pore and formability and to give gloss to the tissue. Therefore, candy sugar and starch syrup as the main ingredient can be said to be cookies. The term "soft chewing candy" refers to a product made by adding sugar, sugar alcohols or vegetable raw materials, etc., to milk, other food or food additives, and using the characteristics of a polymer material such as gelatin It says no soft candy.

Soft chewing candies are currently being sold in a variety of products, among which soft, soft-tinged teeth are developed and tend to be chewy and easy to swallow even for the worst, and consumers are not sticking to teeth, It is a fact that we demand.

Korean Patent Publication No. 2004-97186 discloses a sponge candy and a method for producing the sponge candy and at least a saccharide, a vegetable oil, and an emulsifier are essential, and a sugar microcrystal having a crystal size of less than 30 탆 Soft candy which is excellent in softness at the time of bite and which does not adhere well to the teeth and which has a breaking property of 5,000 to 23,000 (g · s) and / or adhesion to a baby of 100 to 150 (g) . However, when the soft candy is preserved for a long period of time, the soft candy is easily saccharified by moisture absorption of the bag tends, and at a low temperature in winter There is a limit to hardness. Furthermore, in the case of a fat added to prevent tooth adhesion and to form a soft texture, it has a high calorie basically and contributes to the high calorie of the candy. Therefore, there is a need to present a soft chewing candy of a new texture in which the candy does not stick to the teeth, but is elastic when it is soft and chewed, without using the pendant and the oil for consumers.

In addition, the conventional manufacturing process of soft chewing candy is performed by melting raw materials -> concentration -> cooling -> mixing (adding raw materials and additives) -> aging -> primary molding (process of making a soft candy base product frame) (Cooling to maintain the shape of the soft candy after molding) -> Secondary molding (process of cutting the primary molding into individual products) -> There is a limit to go through complicated manufacturing processes.

Accordingly, there is a need to provide various types of soft chewing candy having a different texture to the consumer, while simplifying the manufacturing process of the soft chewing candy.

Therefore, the present inventors have been studying a soft chewing candy having a new texture without sticking to a tooth without using a pondant and a fat, and a blend process is used in case of using minute sugar instead of a pontoon and a holding The present invention has been accomplished on the basis of this finding that, while forming a recrystallization of minute sugar through the formation of minute sugar, it has a new texture which is soft and feel elastic when chewed, and does not stick to the teeth.

Accordingly, it is an object of the present invention to provide a method of manufacturing a soft chewing candy capable of continuously producing a soft chewing candy having a relatively simple but simple manufacturing process.

Another object of the present invention is to provide a soft chewing candy having a smooth and crunchy mouthfeel which is felt elasticity when chewed or chewed, without adhering to teeth prepared by the above method.

In order to solve the above problems, the present invention provides a method for producing a base solution, comprising the steps of: (a) preparing a base solution by heating starch and starch syrup; (b) adding and mixing gelatin to the base solution; (c) 1 to 5 parts by weight of powdered sugar is added to and mixed with 100 parts by weight of the base solution containing gelatin; And (d) pouring the mixture into a mold to cool the soft chewing candy.

In addition, the present invention provides a soft chewing candy which does not stick to the teeth because it has soft and crunchy mouthfeel due to recrystallization of minute sugar produced by the method, do.

Since the manufacturing method according to the present invention does not use the pontoons or the fins and has no separate molding process, it has the effect of reducing the raw material, simplifying the manufacturing process, and facilitating the work.

The soft chewing candy produced by this method does not adhere to the teeth but does not use the pontoon or the holding oil. Therefore, the soft chewing candy has a low calorie as compared with the conventional soft chewing candy, and a new texture candy having a crunchy texture due to recrystallization per minute , And can provide various types of soft candy to consumers.

1 is a process diagram showing a manufacturing method of a soft chewing candy according to the present invention.
2 is a process diagram showing a conventional method of manufacturing a soft chewing candy.
Fig. 3 (a) is a photograph showing a soft chewing candy produced in Example 1, and Fig. 3 (b) is a photograph showing a soft chewing candy produced in Comparative Example 1. Fig.
4 (a) is a cross-sectional photograph of the soft chewing candy produced in Example 1, Fig. 4 (b) is a cross-sectional photograph of the soft chewing candy produced in Comparative Example 1, Sectional photograph of the soft chewing candy prepared in Example 3.

Hereinafter, the present invention will be described in more detail as an embodiment.

A method of manufacturing a soft chewing candy according to the present invention comprises the steps of: (a) preparing a base solution by heating starch syrup and starch syrup; (b) adding and mixing gelatin to the base solution; (c) 1 to 5 parts by weight of powdered sugar is added to and mixed with 100 parts by weight of the base solution containing gelatin; And (d) cooling the mixture by pouring it into a mold. FIG. 1 is a process diagram of a method of manufacturing a soft chewing candy according to the present invention, and FIG. 2 is a process diagram of a conventional soft chewing candy manufacturing method.

The manufacturing method according to the present invention is different from the conventional manufacturing method in that it is not necessary to further perform the steps of 'primary molding -> cooling -> secondary molding' as a post-processing step. This difference is caused by the use of 'pondant'. In addition, the conventional soft chewing candy can produce only a rectangular shape of a rectangular shape, but the present invention can provide a soft chewing candy having various shapes while having a new texture.

The manufacturing process for each step according to the present invention will be described below.

In the step (a), the base solution is prepared by dissolving 64 to 70% by weight of black sugar and 30 to 36% by weight of starch syrup by heating at 100 to 120 ° C in a dissolution tank. A small amount of water may be added for smooth mixing.

Next, in the step (b), gelatin is added to the base solution and mixed. The gelatin may be mixed in 1 to 5 parts by weight with respect to 100 parts by weight of the base solution. When the gelatin content is less than 1 part by weight, there is a problem of forming a texture. When the amount is more than 5 parts by weight, soft gelatinous texture may be hardened.

In step (c), 1 to 5 parts by weight of powdered sugar is mixed with 100 parts by weight of the base solution containing gelatin. Herein, 'minute sugar' refers to one of the sugar products prepared by processing the sugar It says sugar. This means that the particle size should not be less than 5%, including not more than 100 mesh, not more than 10%, including not less than 150 mesh, not more than 15%, including not less than 200 mesh, It is preferable to use per minute (Sieve Shaker measurement, ICUMSA method) of 70 to 80 mu m in average particle size with a ratio of 70% or more. When the particle size is less than 70 탆, the specific gravity of the soft chewing candy is small and the chewiness is insufficient and the recrystallization is not performed well. When the particle size is more than 80 탆, the specific gravity of the soft chewing candy is high and the recrystallized grains are relatively large, It is preferable to use the minute sugar having a size within the range. That is, the particle size per minute in the present invention may affect the texture of the soft chewing candy.

In this case, when the powder is less than 1 part by weight, there is a problem that the texture of the soft and crumbly new texture is relatively less. When the content is more than 5 parts by weight, the recrystallization rate per minute is high and the hardness is relatively increased. good.

Meanwhile, in the case of the conventional soft chewing candy, instead of the minute sugar, the mixture of the whitening sugar and the starch syrup is mixed and heated at a ratio of 1: 1 to 1.3: 1 to prepare a water content of 10 wt% It was necessary to pass through the post-processing of 'primary molding -> cooling -> secondary molding'.

Thus, the manufacturing method according to the present invention does not use a pocket tie or a holder and has no separate molding process, so it has the effect of reducing raw material, simplifying manufacturing process, and facilitating work.

The soft chewing candy produced by this method does not adhere to the teeth but does not use the pontoon or the holding oil. Therefore, the soft chewing candy has a low calorie as compared with the conventional soft chewing candy, and a new texture candy having a crunchy texture due to recrystallization per minute , And can provide various types of soft candy to consumers.

In the case of using the minute sugar, the soft chewing candy was produced by using the pontoon without the post-processing of "primary molding -> cooling -> secondary molding" , Characters, and the like by pouring a raw material into a starch-forming mold having various shapes, it is possible to manufacture soft-chewing candies of various shapes. This can be confirmed from FIG. 1 and FIG.

In the step (d), the mixture prepared in the step (c) is cooled by pouring the mixture into a mold, and the cooling temperature is preferably 20 to 50 ° C. If the cooling temperature is lower than 20 ° C, there is a problem that the formation of the structure is difficult or the cooling time takes a long time. If the cooling temperature is higher than 50 ° C, the temperature is too high to form a structure.

(C ') after the step (c), further adding at least one additive selected from the group consisting of an acidifier, a coloring agent, a flavoring agent, a natural fruit juice, a natural flesh and a vitamin to the mixture of step (c) The soft chewing candy having high consumer's preference can be manufactured.

As described above, the soft chewing candy manufactured by the manufacturing method according to the present invention can be used in a variety of forms such as triangular, circle, star, etc. without using post-processing of "primary molding -> cooling -> secondary molding" Since it is possible to provide soft candy using various shapes of frames, it can be regarded as a candy which is competitive to consumers.

Hereinafter, the present invention will be described in more detail with reference to examples. However, these examples are for illustrating the present invention, and the scope of the present invention is not limited thereto.

Example  One

67 g of prepared white sugar, and 33 g of starch syrup were mixed in a dissolution tank and dissolved by heating at 110 ° C to prepare a 'base solution'. At this stage, a small amount of water may be added to facilitate mixing. Then, 1 g of gelatin was added to the base solution and mixed at a speed of 4000 rpm for 1 minute using a blender (model name: Kitchen Aid K5SS, US). Then, 2 g per minute was added and mixed again at a speed of 4000 rpm for 1 minute. As an additive, 1 g of acidulant, 0.2 g of coloring matter and 0.5 g of fragrance were added and mixed at a rate of 4000 rpm for 30 seconds. Soft-chewing candies of various shapes were prepared by pouring the thus prepared mixture into a specialized mold such as an animal shape, a star shape, an elliptical shape and the like. Fig. 3 (a) shows a state of the soft chewing candy thus produced.

Example  2

Was prepared in the same manner as in Example 1, except that 5 g of powder was used.

Comparative Example  1 (conventional software Chewing  Method of manufacturing candy)

45 g of prepared white sugar, 40 g of starch syrup, and 15 g of vegetable oil (palm kernel oil) were mixed and dissolved in a melting bath while heating at 110 DEG C to prepare a base solution. At this stage, a small amount of water may be added to facilitate mixing. Next, the base solution was tightly baked at a degree of vacuum of 600 mmHg and a temperature of 118 캜 using a Super Film Cooker until the moisture content became 5% by weight, and then cooled to 70 캜 to prepare a 'soft chewing candy base' Prepared.

As a separate process, 11 g of white sugar, 4 g of starch syrup and 4 g of water were mixed in a dissolution tank, and the mixture was tightly squeezed at 121 ° C until the water content reached 10% by weight, The following pondant was prepared and prepared.

The prepared 'soft chewing candy base' and 'Pondant' were mixed at a temperature of 70 ° C, 1 g of an acidifier, 0.2 g of a coloring agent and 0.5 g of a flavoring agent were added and stirred for 30 seconds. At this time, agitation was performed at a temperature of 65 DEG C, and the thus-prepared mixture was cooled to 45 DEG C to prepare a soft chewing candy composition.

When it is confirmed that the soft chewing candy composition does not form crystals, it is cooled at room temperature (20 ° C), and when it is confirmed that it is slightly soft when pressed by hand, it is molded using a batch and sizing roller molding machine, Soft chewing candy was prepared. Fig. 3 (b) shows the state of the soft chewing candy thus produced.

Comparative Example  2

Was prepared in the same manner as in Example 1 except that 10 g of powder was used.

Comparative Example  3

Was prepared in the same manner as in Example 2 except that 2 g of sugar was used.

[Table 1]

Composition and composition ratio of raw materials (unit: g)

Experimental Example : Measurement of physical properties and sensory evaluation

Experimental Example  1: Measurement of physical properties

The hardness, cohesiveness, elasticity, adhesiveness and chewiness of the soft chewing candies prepared in Examples 1 and 2 and Comparative Examples 1 to 3 were measured by the following methods.

Experimental Example  1-1: Hardness measurement

The hardness of each of the soft chewing candies prepared in Examples 1 and 2 and Comparative Examples 1 to 3 was measured using a texture analyzer (Model CR-500DX (Sun Scientific Co., Ltd., Japan) Time curves were plotted as the cuts were cut to 2 x 2 cm and the Prove of the hardness meter was inserted 10 mm from the epidermis. The hardness was measured using stainless steel elliptical flat end with a diameter of 10 mm. The penetration distance (%) was set at 75% and the table speed was set at 60 mm / min. The results are shown in Table 2. < tb > < TABLE >

division Target value
(Reference value) Example 1 Example 2 Comparative Example 1 Comparative Example 2 Comparative Example 3 Hardness
(Unit: g / cm2) 50.0 to 70.0 56.7 63.2 97.8 82.3 88.1

Hardness is the force required to reach the desired deformation and is a physical property that indicates the rigidity and degree of deformation of the material. The results of Table 2 show that the hardness of the conventional soft chewing candy (Comparative Example 1) showed the highest hardness, and that the minutes were used instead of the pontoons and holdings to form a recrystallization per minute through a blend process It can be confirmed that the soft chewing candy according to the manufacturing method of the present invention (Examples 1 and 2) has a relatively low hardness.

Experimental Example  1-2: Coherence  Measure

The cohesiveness of each of the soft chewing candies prepared in Examples 1 and 2 and Comparative Examples 1 to 3 was measured using a texture analyzer (Model CR-500DX (Sun Scientific Co.ltd, Japan)), Time curves were plotted as the cuts were cut to 2 x 2 cm and the Prove of the hardness meter was inserted 10 mm from the epidermis. The conditions used for the cohesion measurement were as follows: Prove diameter of 10 mm was made of stainless steel with an elliptical flat end. The penetration distance (%) was set at 75% and the table speed was set at 60 mm / min. The results of the cohesion measurement are shown in Table 3 below.

division Target value
(Reference value) Example 1 Example 2 Comparative Example 1 Comparative Example 2 Comparative Example 3 Coherence
(unit:%) 50 to 70 66.4 70.1 130.0 125.4 142.3

Cohesiveness is the force required to maintain the shape of an object as it is, and the force required for internal bonding that forms the shape of the food. For example, the cohesiveness of the waxy rice cake is greater than that of the loose bread which is easily separated from the tissue. It was confirmed that the hardness of the conventional soft chewing candy (Comparative Example 1) exhibited the highest cohesiveness and the results of the present invention showed the lowest cohesiveness, which is similar to the hardness shown in Table 2. That is, it can be judged that the hardness is high and the cohesiveness is high.

Experimental Example  1-3: Elasticity measurement

The elasticity of each of the soft chewing candies prepared in Examples 1 and 2 and Comparative Examples 1 to 3 was measured using a texture analyzer (Model CR-500DX (Japan, Sun Scientific Co.ltd)), Time curves were plotted as the cuts were cut to 2 x 2 cm and the Prove of the hardness meter was inserted 10 mm from the epidermis. The test conditions were as follows: Prove diameter was 10 mm, stainless steel ellipse flat end was used. The penetration distance (%) was set at 75% and table speed was set at 60 mm / min. The average values were compared with each other. The results of the elasticity measurement are shown in Table 4 below.

division Target value
(Reference value) Example 1 Example 2 Comparative Example 1 Comparative Example 2 Comparative Example 3 Resilience
(unit:%) 100 to 150 137.4 114.2 83.2 83.2 76.6

Springiness is a property that the deformed sample tends to return to its original state after the force is removed. It can be confirmed that the elasticity exhibits the highest elastic force in the first embodiment of the present invention.

Experimental Example  1-4: Chewiness  Measure

The chewiness of each soft chewing candy prepared in Examples 1 and 2 and Comparative Examples 1 to 3 was measured using a texture analyzer (Model CR-500DX (Sun Scientific Co.ltd, Japan)), Time curves were plotted as the cuts were cut to 2 x 2 cm and the Prove of the hardness meter was inserted 10 mm from the epidermis. The test conditions were as follows: Prove diameter was 10 mm. Stainless steel was used, and an elliptical flat end was used. The penetration distance (%) was set at 75% and the table speed was set at 60 mm / min. The results are shown in Table 5 below.

division Target value
(Reference value) Example 1 Example 2 Comparative Example 1 Comparative Example 2 Comparative Example 3 Chewiness
(Unit: g) 200-300 209.8 289.1 573.3 487.7 545.1

Chewiness is the ability to swallow a solid sample and is a necessary force to chew solid food. Generally, fiber foods and meats have a high chewiness, and chewiness relates to hardness, cohesion and elasticity. In the case of chewiness, the highest results were obtained in Comparative Example 1 produced by the conventional soft candy manufacturing method.

Experimental Example 2 : Sensory evaluation

For each soft chewing candy prepared in Examples 1 and 2 and Comparative Examples 1 to 3, the sensory test was performed by the 9-point scale method, and the results are shown in Table 6 below. The sensory test was conducted in food-related fields for more than 3 years, and 20 men and women (10 males and 10 females) with sensory experience were measured.

division Example 1 Example 2 Comparative Example 1 Comparative Example 2 Comparative Example 3 flavor 7.6 7.3 6.4 6.3 5.8 Authoring time
Softness 7.9 7.0 5.2 6.0 6.3 Elasticity 7.8 7.0 6.1 6.2 6.1 Tooth adhesion 7.2 6.8 5.8 6.9 6.0 Whole texture 7.7 7.2 6.0 7.2 5.3 Overall likelihood 7.6 7.0 5.9 6.5 5.8

In Table 6, the respective values for the sensory test items are values obtained by dividing the total score of the sensory test agents by the number of sensory test agents and then rounded off to the second decimal place. The higher the value in the sensory test item, the better the sensuality do.

The evaluation items were as follows: taste, softness at the time of chewing, elasticity, tooth adhesion, overall texture, overall taste. The higher the taste, the higher the score. Elasticity is the degree to which the elasticity of the chew is felt, and the higher the elasticity, the higher the score. The degree of tooth adhesion was as high as that attached to the tooth during chewing, and higher as the tooth adhesion was decreased. In addition, the overall texture was given a high score when it felt good texture during chewing. Finally, sensory evaluations were performed to give higher scores as the overall preference was better.

As a result of the sensory evaluation, as shown in Table 6, the soft chewing candies of Examples 1 and 2 were found to have higher taste, elasticity, tooth adhesion, overall mouthfeel, and overall acceptability than comparative comparative examples. Especially, the overall texture and preference is relatively high, so it can be predicted that new texture of crunchy shape due to recrystallization of Bundang can be preferred to consumers. Accordingly, the soft chewing candy produced according to the present invention is a candy having a texture different from that of the conventional soft chewing candy. This sensory test is consistent with the result of Experimental Example 3 to be described later.

Experimental Example  3: Visual observation and Weight  through Texture  prediction

Experimental Example  3-1: Soft Chewing  Cross-section observation of candy (visual observation)

The cross sections of the soft chewing candies prepared in Example 1, Comparative Examples 1 and 3 were cut out and visually observed. Fig. 4 (a) is a photograph showing the cross section of the soft chewing candy produced in Example 1, (b) of Comparative Example 1, and (c) of Comparative Example 3. Fig.

4 (a) is a cross-sectional view of a soft chewing candy produced according to a method of manufacturing a soft chewing candy according to the present invention (softening chewing candy produced in Example 1) Or maintenance is not used and all of the recrystallization has occurred on the soft base per minute without any additional molding process.

4 (b) is a cross-sectional view of a soft chewing candy produced by a conventional manufacturing method (softening chewing candy produced in Comparative Example 1), which is a typical example of a soft candy in which a soft chewing candy raw material is uniformly melted, You can see the cross section.

On the other hand, FIG. 4 (c) is a cross-sectional view of the soft candy (soft chewing candy produced in Comparative Example 3) prepared by using the sugar instead of the minute sugar in the method of manufacturing the soft chewing candy according to the present invention, Can not be formed, and sugar can be seen to remain partially, which can be felt as a foreign body during chewing.

In other words, the texture of the soft chewing candy can be predicted by viewing each cross-sectional view of Fig. In other words, through the blending process according to the present invention, the minute sugar is recrystallized through the process of FIG. 4 (a), and the texture can be predicted to be smooth due to the air layer formation, 4 (b), it can be predicted that the soft-chewing candy produced by the conventional manufacturing method will have a very good texture due to the high density without the air layer.

Experimental Example  3-2: Specific gravity measurement

Specific gravity is the value of a substance at a certain temperature divided by the density of a standard substance, which does not have a unit, unlike the density. The specific gravity can also be considered as a relative mill, and the specific gravity is measured using a standard gravimeter, a measuring cylinder, and a thermometer, and is shown in Table 7 below

division Example 1 Comparative Example 1 Comparative Example 3 importance 1.08 1.30 1.21 4 (a) (b) (c)

As shown in Table 7, the specific gravity of the soft chewing candy of Example 1 was 1.08, the specific gravity of the soft chewing candy of Comparative Example 3 was 1.21, and the specific gravity of the soft chewing candy of Comparative Example 1 was 1.30. It can be judged that the specific gravity of the soft chewing candy according to the present invention is lower than that of the conventional soft chewing candy, so that it has a lighter and smoother texture. This can support the texture result of Experimental Example 3 that was predicted through the photograph of the sectional view of FIG.

Experimental Example  4: Change in hardness when temperature is changed

The hardness of each of the soft chewing candies prepared in Examples 1 and 2 and Comparative Examples 1 to 3 was measured using a texture analyzer (Model CR-500DX (Sun Scientific Co., Ltd., Japan) 2 × 2 cm, and the force applied to the probe was 10 mm from the epidermis. The hardness was measured using stainless steel elliptical flat end with a diameter of 10 mm. The penetration distance (%) was set at 75% and the table speed was set at 60 mm / min. The mean values were compared. The measurement results of the hardness according to the temperature change are shown in Table 8 below.

division Example 1 Example 2 Comparative Example 1 Comparative Example 2 Comparative Example 3 50 ℃ 22.4 25.6 38.4 35.5 36.7 20 ℃ 56.7 63.2 97.8 82.3 88.1 -10 ° C 205.5 319.2 503.2 363.2 482.6

As shown in Table 8, when the powder of the present invention was used (Example 1), the change in hardness was relatively small with respect to the change in hardness at temperatures of 50 ° C, 20 ° C, and -10 ° C, It can be expected that a relatively soft and smooth texture can be maintained within a temperature range of 50 占 폚.

Therefore, the method of manufacturing soft chewing candy according to the present invention provides a texture different from that of the conventional soft chewing candy, and it is possible to provide a soft chewing candy having a high degree of reliability with little change in taste, Candy can be provided.

Claims (3)

(a) preparing a base solution by heating starch syrup and starch syrup;
(b) adding and mixing gelatin to the base solution;
(c) adding and mixing 1 to 5 parts by weight of powdered sugar to 100 parts by weight of the base solution containing gelatin; And
(d) cooling the mixture by pouring it into a mold;
≪ / RTI >
The method according to claim 1, wherein the particles (b) have a particle size of not less than 5%, a particle size of not less than 100 mesh, a particle size of not less than 150 mesh, % Or less, and the average particle size of 70% or more with a size of 200 mesh or more is in the range of 75 to 80 탆.
A soft chewing candy produced by the method of claim 1 or 2 having a hardness of 50 to 70 g / cm 2, a cohesive property of 50 to 70%, a elasticity of 100 to 150%, and a chewiness of 200 to 300 g.

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