TW201927159A - A gummy jelly comprising allulose and a preparation method thereof - Google Patents

Abstract

The present disclosure relates to a gummy jelly comprising (i) allulose, maltitol syrup, gelatin, and concentrated fruit; or (ii) allulose, starch syrup, gelatin, and concentrated fruit; and a method for preparing a gummy jelly, which comprises (a) (i) mixing allulose, maltitol syrup, gelatin, and concentrated fruit; or (ii) allulose, starch syrup, gelatin, and concentrated fruit; (b) heating the resulting product of Step (a); and (c) solidifying the resulting product of Step (b).

Description

Soft candy including naloxone and preparation method thereof

The present disclosure relates to i) a soft candy containing psicose, maltitol syrup, gelatin and fruit concentrate; or ii) a soft candy containing psicose, starch syrup, gelatin and fruit concentrate; A method of preparing a soft candy, the method comprising: (a) i) mixing psicose, maltitol syrup, gelatin and a fruit concentrate; or ii) mixing psicose, starch syrup, gelatin and a fruit concentrate; (b) heating the product obtained in the step (a); and (c) solidifying the product obtained in the step (b).

The soft candy is a gel prepared using a chewable gelatin as a matrix. In general, the preparation of the soft candy is to add a solution of dissolved gelatin to a substrate, in which a saccharide [for example, sucrose (sugar) and starch syrup] is concentrated, and then an acidifying agent, a fragrance, and the like which impart flavor, color, and the like are added. The pigment is equal to it and molded in a starch mold or an anthrone mold and then dried. In the case where the juice is added to the soft candy, the content of the concentrated juice is usually 6% or less in consideration of the elasticity, hardness, release property, and the like of the soft candy. Moreover, in recent years, consumers have tended to show the original aroma of fruit and product ingredients with high levels of concentrated juice while attempting to avoid the preference of products containing flavoring and coloring agents.

However, when the content of the juice in the soft candy is increased, the softness of the soft candy is lowered and the texture of the soft candy is changed to become stretched and viscous, thereby causing deterioration of factors such as sensory preference (e.g., chewiness, etc.). In addition, increasing the content of the juice in the soft candy, after the soft candy is molded in the preparation process, when it is released from the mold, the soft candy product adheres to the mold. Due to the above problems, the mass production of soft candy having a high content of fruit juice is difficult.

In order to overcome these problems, the Korean Patent Application Publication No. 10-2015-0079156 discloses a soft candy having an improved release property and an improved texture via the use of psicose and sugar alcohol. However, the soft candy has a bitter or spicy taste caused by psicose and sugar alcohol, which remains an unsolved problem.

The present inventors have made efforts to solve the above problems, and as a result, it has been found that the use of a specific ratio of psicose to replace sucrose (i.e., an active ingredient of a soft candy) and the addition of a high-intensity sweetener can provide a softer The present invention is accomplished by the more flexible shape of the sugar and the improved texture of elasticity and chewiness while improving the bitterness and spicy flavor of the gum due to the presence of psicose.

The purpose of the present disclosure is to provide i) a soft candy containing psicose, maltitol syrup, gelatin and fruit concentrate; or ii) a soft candy containing psicose, starch syrup, gelatin and fruit concentrate.

Another object of the present disclosure is to provide a method for preparing a soft candy comprising (a) i) mixing psicose, maltitol syrup, gelatin and a fruit concentrate; or ii) making psicose , starch syrup, gelatin mixed with fruit concentrate; (b) heating the product obtained in step (a); and (c) solidifying the product obtained in step (b).

The soft candy of the present disclosure is characterized by replacing sucrose (i.e., active ingredient of soft candy) with a specific ratio of psicose and adding a high intensity sweetener thereto. As a result, the soft candy prepared by the method of the present disclosure can provide a texture which is elastic and has an improved elasticity and chewiness as compared with the conventional soft candy, and is also improved due to the bitterness and spicy taste of psicose.

[Best mode]

The disclosure is described in detail below. In the meantime, the various descriptions and specific examples disclosed in the disclosure may also be applied to other descriptions and specific examples. That is, all combinations of the various elements disclosed in the present disclosure are within the scope of the disclosure. Further, the scope of the disclosure is not limited by the following detailed description.

In order to achieve the above object, one aspect of the present disclosure provides a soft candy, which i) contains psicose, maltitol syrup, gelatin and fruit concentrate; or ii) contains psicose, starch syrup, gelatin and Fruit concentrate. Specifically, the soft candy is characterized in that the content of the fruit concentrate is 10 to 35 parts by weight dry solid content based on 100 parts by weight of the total weight of the soft candy.

The term "gummy" as used herein refers to a chewable gel prepared using gelatin as a matrix. The preparation of the soft candy is to add a gelatin solution to the substrate, in which the sugar (for example, sucrose and starch syrup) is concentrated, and then, an acidifying agent, a fragrance, a pigment which imparts a fragrance, a color, and the like are added thereto, and is in a starch mold or Mold in an anthrone mold and then dry. In the case of adding fruit juice to soft candy, the content of concentrated juice is usually 6% or less, considering the elasticity, hardness, release, etc. of the soft candy [eg, My gummy ^® (5.1%), Jellybob (3.4%) , Okio Mango Gummy ^® (5.2%) and Farm on the road Strawberry Jelly ^® (5%)].

In the present disclosure, the fruit concentrate is a product having a Brix value of 50 to 80 as a raw material, and the kind of the fruit is not limited as long as it can be used as a fruit concentrate. Specifically, a fruit having a Brix value of 60 to 70 (for example, grape, apple, strawberry, lemon, orange, etc.) concentrate can be used, and more specifically, an apple concentrate having a Brix value of 68 can be used, but the fruit concentrate Not limited to this. The fruit concentrate can be suitably selected and used by those skilled in the art to prepare a soft candy having a desired fruit taste. Alternatively, commercially available fruit concentrates may be purchased and used; such fruit concentrates suitably prepared by those skilled in the art; or fruit juice powders (i.e., fruit concentrates prepared in powder form) may also be employed as the starting material. The fruit concentrate can be in the form of a powder for storage, distribution and use. They are products of fruit juice powder and can be used in the same amount as the solid content of fruit concentrate. In addition, the term "fruit concentrate" may be used interchangeably with terms such as "concentrated juice", "fruit juice content", "juice powder".

The fruit concentrate may be contained in an amount of 10 to 30 parts by weight, 10 to 25 parts by weight, 10 to 20 parts by weight, 10.5 to 20 parts by weight, 11 to 15 parts by weight or 12 parts by weight based on 100 parts by total weight of the soft candy. However, the amount is not limited to this.

For the purposes of this disclosure, soft candy is characterized by a relatively high content of fruit concentrate, unlike the commercially available form of soft candy (with a fruit concentrate content of 5% to 6%). Generally, as the juice content increases, the soft candy elasticity decreases and the texture becomes slack and sticky, thereby causing deterioration of factors such as sensory preference (e.g., chewiness, etc.). In addition, the soft candy preparation process is finished After molding, when it is released from the mold, there is a problem that the soft candy product adheres to the mold. Due to the above problems, mass production of soft candy having a high fruit juice content is difficult.

Therefore, the present inventors have used psicose to attempt to improve the above problems (i.e., texture adhesion, deterioration of sensory preference, problems in preparation, etc.).

The term "psicose" as used herein refers to a saccharide having the formula C ₆ H ₁₂ O ₆ and a molecular weight of 180.16, which is known to be present in small amounts in figs, grapes, etc., also known as pseudofructose. The psicose includes the concept of both D-psicose and L-psicose, which can be purchased from commercially available psicose or can be prepared by chemical or microbiological methods.

The soft candy may contain appropriate psicose, specifically, 20 to 50 parts by weight, 20 to 45 parts by weight, 25 to 45 parts by weight, 30 to 45, based on 100 parts by weight of the total soft candy. The parts by weight, 30 to 40 parts by weight, 28 to 38 parts by weight, 30 to 36 parts by weight or 34 parts by weight, the amount of psicose is not limited thereto. The psicose may be used in a solid form (for example, a solid phase, a powder, a crystal, etc.), particularly in the form of crystalline psicose. The psicose may have a purity of at least 90% (containing at least 90% by weight of psicose based on dry solids), a purity of at least 95%, a purity of at least 98%, or a purity of 98% to 99.5%.

For the purposes of this disclosure, psicose was found to increase the overall physical properties of the soft candy (including hardness, elasticity, and chewiness) compared to the commercially available form of soft candy using only sucrose and starch syrup as a sweetener. Has a role.

In the present disclosure, maltitol is one of sugar alcohols, and D-sorbitol may be used in order to maintain moisture, prevent recrystallization, and the like. However, the use of a D-sorbitol solution has a problem of reduced shape uniformity. In one embodiment, the maltitol can be added in the form of a maltitol syrup. In the case of general maltitol syrup, the most commonly used contains at least 70% wheat Buditol. However, in the present disclosure, a high-purity maltitol syrup containing at least 90% maltitol at a dry solid content is used, which compensates for the lack of conformity of morphose to the shape of sucrose, but the maltitol content is not To be limited thereto, the content of maltitol may be from 75% to 100%, from 80% to 100% or from 85% to 100%, based on the dry solid content.

In the present disclosure, the content of maltitol may be 50 to 99 parts by weight, 55 to 95 parts by weight, 60 to 90 parts by weight, 65 to 85 parts by weight, 70 to 80, based on 100 parts by weight of the total weight of the maltitol syrup. The parts by weight or 72 to 78 parts by weight of dry solids, but the amount of maltitol is not limited thereto.

Further, in the present disclosure, the content of the maltitol syrup or the starch syrup may be 20 to 70 parts by weight, 25 to 65 parts by weight, 30 to 60 parts by weight, 35 to 55 parts by weight based on 100 parts by weight of the total soft candy. Parts, 40 to 50 parts by weight or 42 to 46 parts by weight, but the amount of maltitol syrup or starch syrup is not limited thereto.

In addition, the soft candy may contain a combination of an appropriate amount of psicose and maltitol syrup or a combination of psicose and starch syrup. The combination of psicose and maltitol syrup or the combination of psicose and starch syrup may be 50 to 95 parts by weight, 65 to 90 parts by weight, 60 to 85 parts by weight, 60 to 90 parts by weight, 60 to 80 parts by weight, 50 to 80 parts by weight, 55 to 80 parts by weight, 60 to 80 parts by weight or 70 to 80 parts by weight, only a combination of psicose and maltitol syrup or a combination of psicose and starch syrup The amount is not limited to this.

In the present disclosure, gelatin is a kind of collagen which is a natural protein used as a coagulant in soft candy, and mainly uses animal gelatin derived from pigs, cows and the like. Depending on its use, gelatin is divided into products with a gel strength of 100 to 300 degrees. In the case of soft candy, gelatin with a gel strength of 250 to 280 is used, but gelatin is not used. Limited this. Gelatin is commercially available and can be used by those skilled in the art to prepare soft candy, which can be used in powder form or in any solid form.

In the present disclosure, the gelatin may be included in an amount of 1 to 20 parts by weight, 2 to 15 parts by weight, 2 to 10 parts by weight, 3 to 15 parts by weight, and 3 to 10 parts by weight based on 100 parts by total weight of the soft candy. 5 to 10 parts by weight, 5 to 8 parts by weight or 7.5 parts by weight of dry solid content, except that the amount of gelatin is not limited thereto.

The soft candy of the present disclosure may further contain a high intensity sweetener, but the additive is not limited thereto. The addition of a high-intensity sweetener improves the bitterness and spicy taste of the soft candy caused by the addition of psicose. For the purposes of the present disclosure, the soft candy may contain a natural high intensity sweetener, more specifically stevioside A (Reb. A) and/or citrus fruit extract, except that the high intensity sweetener is not limited thereto. .

The high-intensity sweetener may be included in an amount of 0.001 to 1 part by weight, 0.005 to 0.8 part by weight, 0.01 to 0.5 part by weight, 0.02 to 0.3 part by weight, 0.03 to 0.2 part by weight, 0.03, based on 100 parts by total weight of the soft candy. To 0.1 parts by weight, 0.05 to 0.1 parts by weight or 0.1 parts by weight, the amount of gelatin is not limited thereto.

The soft candy of the present disclosure may further contain an acidifying agent.

The acidifying agent is used for the purpose of ensuring the stability of microorganisms due to a decrease in pH and improving the preference due to the provision of sourness. Specifically, the acidifying agent may be malic acid, succinic acid, lactic acid or citric acid (ie, a water-soluble organic acid), more specifically citric acid, but the acidifying agent is not limited thereto.

In addition, the fragrance is used to improve the preference for soft candy. According to the sense, the use of artificial flavors and natural flavors can be added, and artificial pigments and natural edible pigments can be added. colour. In addition, the soft candy of the present disclosure may further contain other known materials commonly used in the preparation of soft candy.

The soft candy of the present disclosure may contain an appropriate amount of a fragrance, a pigment, and/or an acidulant, and specifically, the content is 0.01 to 5 parts by weight, 0.05 to 4 parts by weight, based on 100 parts by weight of the total soft candy. 0.1 to 3 parts by weight, 0.5 to 2 parts by weight or 1 to 1.8 parts by weight, but the additives and amounts are not limited thereto.

The weight ratio of each raw material in the soft candy means a value shown by 100 parts by weight of the total solid; however, the total weight ratio may vary when any material additionally contained in the soft candy is added. In a specific example, when the soft sugar contains water, the weight ratio of each raw material may mean a value indicated by 100 parts by weight of total solids excluding water, and when adding additives other than water, the weight ratio of each raw material The value indicated by 100 parts by weight of the total solids of the additive may be used, but the weight ratio of the raw materials is not limited thereto.

The soft candy of the present disclosure may be of an enhanced physical property. In particular, the soft candy of the present disclosure may be one in which the values of hardness, elasticity, chewiness, and release compatibility are increased. Therefore, the soft candy of the present disclosure has the advantage that it can improve the following phenomena: as the hardness, elasticity, chewiness (chewing property) and release compatibility increase, the juice content increases and the elasticity decreases and the adhesive texture is generated. Thereby, the sensory preference factors (for example, chewing feeling, etc.) are deteriorated and the problem of the soft candy adhering to the mold when the mold is released from the mold after the molding is completed.

The softness of the present disclosure may range from 2,500 g to 4200 g, 2,600 g to 4,200 g, 2,700 g to 4,200 g, 2,800 g to 4,200 g, 3,000 g to 4,000 g, 3,300 g to 4,000 g, and 3,400 g to 4,000 g. Or in the range of 3,500 g to 3,900 g, specifically 3,600 g to 3,900 g, more specifically 3,650 g to 3,850 g, but the hardness is not limited this. The soft candy of the present disclosure has a significantly higher hardness than a gel having a higher juice content than a commercially available gel form, and also has a hardness similar to or higher than that of a commercially available gel. .

In addition, the flexibility of the soft candy of the present disclosure may range from 75% to 99%, 80% to 99%, 82% to 99%, 84% to 99%, 86% to 99%, 90% to 99%, 92%. It is in the range of 99% or 94% to 99%, more specifically 96% to 99%, and more specifically 97% to 99%, except that the elasticity is not limited thereto. These hardness and elasticity values can be measured by a physical property analyzer. The soft candy of the present disclosure has significantly greater elasticity than a gel having a higher juice content than a commercially available gel form, and also has a similar or greater elasticity to a commercially available gel form. degree.

Chewability is a chewing property and refers to the amount of force required to break a product through actual movement in the mouth. When the chewiness becomes small, the disadvantage is that the texture becomes weak. The chewing gum of the present disclosure may be from 2,300 to 3,600, 2,400 to 3,600, 2,500 to 3,600, 2,700 to 3,600, 2,800 to 3,600, 2,900 to 3,600, 2,950 to 3,300 or 3,000 to 3,250, and more specifically 3,050 to 3,200. Within the scope, the chewability is not limited to this. Chewability can be measured using a physical property analyzer. The soft candy of the present disclosure has significantly greater chewability than a gel having a higher juice content than the commercially available gel form, and also has a similar or greater form as the commercially available gel. Chewability.

"Release compatibility" refers to the extent to which the soft candy adheres to the mold when the soft candy which has been formed and solidified in the mold is removed from the mold after molding. The mold for forming the soft candy product may be a mold prepared from metal, ceramic, synthetic resin (for example, anthrone, etc.), starch, or the like, depending on the process and use. Molding can be done at or below room temperature, specifically at 4 ° C Row. Further, the drying time is preferably from about 24 to 48 hours, but the drying time is not limited thereto, and may be different depending on humidity and temperature conditions and physical properties of the soft candy.

The release compatibility of the soft candy of the present disclosure is similar to that of the existing soft candy, wherein the existing soft candy is in the form of a mixture of sucrose and starch syrup in a specific ratio, specifically, the amount of soft candy released in the mold. It has a release compatibility of at least 90%, but the release compatibility is not limited thereto.

For the purpose of the present disclosure, the soft candy may be one in which a particularly high amount of juice is contained, specifically, the content of the juice is 10% to 35%, more specifically, 10.5% to 20%, except for the juice. The content is not limited to this.

In order to achieve the above object, one aspect of the present disclosure provides a method for preparing a soft candy, the method comprising: (a) i) mixing psicose, maltitol syrup, gelatin and a fruit concentrate; or ii) Mixing psicose, starch syrup, gelatin and fruit concentrate; (b) heating the product obtained in step (a); and (c) solidifying the product obtained in step (b). In particular, the curing step can include a cooling step. The cooling can be carried out at room temperature, refrigerating temperature, etc., and the temperature of the cooling step can be unrestricted as long as the soft candy can be cured.

In step (a) of the preparation method of the present disclosure, the high intensity sweetener mixture may be mixed together. The soft candy of the present disclosure may be a softener of psicose and maltitol which is not added with a high-intensity sweetener, among which the pungent taste is improved. Specifically, when psicose is added, although the fruit content is increased, the hardness, elasticity, chewiness and release property of the soft candy are improved to be similar to the existing soft candy, but the addition of psicose causes the soft candy to have a spicy taste. Problem; in the present disclosure, the above problem is improved by adding stevioside A (Reb. A) and citrus fruit extract (high-intensity sweetener).

[Detailed Description of the Invention]

Hereinafter, the present disclosure will be described in detail through illustrative specific examples. However, the illustrative specific examples are for illustrative purposes only and are not intended to limit the scope of the disclosure.

Example 1: Preparation of soft candy

The soft candy of Comparative Examples 1 to 3 and Experimental Examples 1 to 2 was prepared according to the compositions shown in Table 1. Using sucrose (CJ CheilJedang), starch syrup (CJ CheilJedang), psicose (crystalline psicose: containing 98% by weight of psicose based on dry solids) or maltitol syrup [containing syrup 75% dry solids, containing at least 90% by weight of maltitol, containing maltitol (67.5 wt% or higher and 75 wt% or less) on a dry solids content: maltitol syrup can be replaced with the same amount of starch syrup As a sweetener, and using stevioside A and citrus fruit extract as high-intensity sweeteners.

Specifically, the preparation method of the soft candy is as follows:

1) Quantitatively measure the raw materials shown in Table 1.

2) i) The gelatin was mixed with purified water in a weight ratio of 1:2, and dissolved at a temperature of about 60 ° C to prepare a gelatin solution having a gelatin concentration of 33% by weight.

Ii) Each of sucrose and starch syrup or psicose and maltitol syrup is dissolved in warm water (50 ° C to 60 ° C) to prepare a solution having a Brix value of 70 to 80.

3) Add fruit concentrate, citric acid and fruit flavor to each of the prepared sweeteners, and stir at a rate of 200 rpm to 300 rpm until all the ingredients are dissolved. Then, a gelatin solution (60 ° C) in an amount shown in the following table was added and stirred at a rate of 200 rpm to 300 rpm to prepare a soft candy. The mixture is heated and agitated to a concentration of various mixed soft candy having a Brix value of 80 to 85.

4) Add the obtained soft candy to a molding die made of anthrone and then cure it in a refrigerator (about 4 ° C) for 10 minutes, release it, and dry it in a constant temperature and humidity device (25 ° C; 50% humidity). Hours, thus completing the preparation of the soft candy.

Example 2: Adding psicose to improve physical properties

The hardness, elasticity and chewiness (chewing property) of various types of soft candy prepared in Example 1 were measured. Generally, as the soft candy juice content increases, the elasticity decreases, the gel relaxes and the adhesive texture is produced, and as a result, sensory preference factors (e.g., chewiness) are lowered. In addition, during the preparation process, there is a problem that the soft candy adheres to the mold when it is released from the mold after the molding is completed, so that it is difficult to mass-produce the gel of the high-content juice.

Therefore, the inventors of the present invention have attempted to confirm the addition of psicose and/or starch syrup and/or maltitol syrup to soft sugar having a high fruit juice content, instead of sucrose and/or conventionally used as a sweetener. Whether the above problems can be improved in the case of starch syrup.

2-1: physical properties of soft candy (hardness, elasticity, chewiness and release compatibility)

The hardness of the soft candy prepared in Example 1 was measured in Comparative Examples 1 and 2 and Experimental Examples 1 to 3 using a texture analyzer (TA-XT Plus, Stable Micro Systems, England). Elastic and chewy.

Specifically, in the sample holder of the texture analyzer, the samples of Comparative Examples 1 and 2 and Experimental Examples 1 to 3 were cut into the same size (15 mm × 20 mm × 10 mm). Then, the soft candy samples were analyzed by subjecting them to texture analysis (TPA), wherein each of the soft candy samples was placed at the same height from the surfaces of the respective samples from Comparative Examples 1 and 2 and Experimental Examples 1 to 3 ( 30mm) each plumb (36mm cylinder) moves under constant force and constant speed (pre-test speed: 1.0mm/sec, test speed: 1.0mm/sec, post-test speed: 1.0mm/sec, tension: 60 % and contact force: 100 g), repeated compression 5 times to obtain a TPA value.

From the TPA obtained above, three specific values of hardness, elasticity and chewiness were measured and averaged, and the results are shown in Table 2 below.

The release compatibility of the soft candy was evaluated by the degree of release of the soft candy after solidification in a metal forming mold (4 ° C, 10 min) (to release the amount of soft candy in the mold: X: 0% to 30%, Δ: 30% to 60%, O: about 90%, ◎: 90% or higher). The results are shown in Table 2 below.

2-2: Physical property testing in the case of commercially available gel forms with increased juice content

The change in physical properties of the commercially available gel form as the juice content is increased is tested. As a result, as can be seen from the above Table 2, the soft candy of Comparative Example 2 having a high fruit juice content showed significantly lower physical properties (i.e., hardness, elasticity, chewiness, and release compatibility) than Comparative Example 1. ).

From the above results, it was confirmed that problems occurred when the juice content in the general soft candy was increased (texture adhesion, sensory preference reduction, and problems in the preparation process).

2-3: Physical properties of a sweetener in a commercially available gel form when replaced with i) psicose and/or starch syrup or ii) psicose and/or maltitol syrup

In order to improve the problem caused by the increase in the content of the juice, the physin of the soft candy is detected by replacing all or part of the sweetener in the soft candy with i) psicose and starch syrup or ii) psicose and maltitol syrup. Nature changes.

From the above Table 2, it was confirmed that the soft candy in Experimental Example 1 in which some of the sweeteners were replaced with psicose and starch syrup, compared with Comparative Example 2 having a high fruit juice content, showed hardness, elasticity, Significant improvement in chewiness and release compatibility. These results indicate that, compared to the soft candy in which the sweetener is not even partially replaced by psicose, even if only a part of the sweetener is substituted for sucrose and/or starch syrup with psicose and starch syrup, It is possible to prepare a soft candy which exhibits improvement in hardness, elasticity, chewiness and release compatibility.

Furthermore, their results confirm that the softeners of Examples 2 and 3 in which all sweeteners were replaced with psicose and/or maltitol syrup were compared with the higher juice content of the commercially available gel form. Compared with Example 2, it has significantly higher hardness, elasticity, chewiness and release compatibility. In addition, it has higher hardness, elasticity, chewiness and release compatibility even compared with Comparative Example 1. Sex.

Further, it was confirmed that even when the juice content was increased, most of the soft candy of Experimental Examples 1 to 3 had hardness, elasticity, chewiness and release compatibility similar to Comparative Example 1 of a commercially available gel form containing a low fruit juice content. Sex.

These results indicate that when i) aldose and starch syrup or ii) psicose and maltitol syrup are used as sweeteners instead of sucrose and/or starch syrup, it is possible to prepare even when the juice content is increased. A soft candy having a hardness, elasticity, chewiness and release compatibility similar to that of the existing soft candy.

Example 3: Improvement of the spicy taste due to the addition of psicose

The addition of psicose to the fondant has been shown to provide the same degree of hardness, elasticity, chewiness and release compatibility as existing commercially available fondant forms, even as the juice content is increased. However, the addition of psicose has the problem of producing bitterness and spicy taste.

Therefore, the inventors attempted to improve the bitterness and the spicy taste by adding a natural high-intensity sweetener.

3-1: Sensory evaluation of soft candy

Sensory evaluation was performed on the soft candy prepared in Example 1. The sensory evaluation was conducted by 20 sensory test panel members who had received more than 3 years of experience in food sensory training, using a 5-point scoring method to assess the perception of overall texture preferences and the intensity of sweet, bitter/spicy flavors. With preferences. The results are shown in Table 3 below. The statistical analysis of these assessments was performed using the ANOVA and post hoc tests, using the Duncan’s Multiple Range Test. Analysis.

3-2: Results of only adding psicose and maltitol

As demonstrated in Example 2, when all or part of the sweetener was replaced with psicose and/or maltitol, most of the soft candy showed hardness and elasticity similar to Comparative Example 1 in the form of a commercially available soft candy. , chewiness and release compatibility. However, the results of the sensory evaluation confirmed that the soft candy of Experimental Examples 1 and 2 showed a significantly lower bitterness and spicy taste preference and a significantly lower sweet taste preference, thereby indicating a lower overall preference.

These results indicate that although psicose has the advantage of maintaining the physical properties of a high fruit juice soft candy, psicose is not market competitive due to the low preference of bitterness and spicy taste. .

3-3: Results of adding high-intensity sweetener

In order to improve the problem caused by the addition of psicose, a sensory evaluation of the soft candy was carried out by adding a high-intensity sweetener thereto.

As a result, as can be seen from the above Table 3, the soft candy of Experimental Example 3 showed an increase in the overall preference as compared with the existing soft candy in which sucrose and starch syrup were applied. It is generally believed that this result is due to the effect of adding a high-intensity sweetener, and the addition of a high-intensity sweetener helps to increase the intensity of sweetness and reduce the intensity of the sensitization of psicose, thereby contributing to an increase in the overall preference of the soft candy. .

The disclosure may be embodied in other specific forms without departing from the spirit and scope of the invention. In this regard, the illustrative specific examples disclosed herein are for illustrative purposes only and are not intended to limit the scope of the disclosure. Rather, the present disclosure is intended to cover such alternative embodiments, and the invention is intended to Example.

Claims (10)

a soft candy, i) comprising psicose, maltitol syrup, gelatin and fruit concentrate; or ii) comprising psicose, starch syrup, gelatin and fruit concentrate; wherein the total weight of the soft candy is 100 weight The gelatin is present in an amount of from 5 to 10 parts by weight dry solids, and the fruit concentrate is present in an amount of from 10 to 35 parts by weight dry solids based on 100 parts by weight of the total soft candy. The soft candy according to claim 1, wherein the aldose content is 30 to 40 parts by weight of dry solids based on 100 parts by weight of the total soft candy. The soft candy according to claim 1, wherein the psicose is a crystalline iculose having a purity of at least 90%. The soft candy according to claim 1, wherein the maltitol syrup or starch syrup is contained in an amount of 40 to 50 parts by weight based on 100 parts by weight of the total weight of the soft candy. The soft candy according to claim 1, which comprises a high-intensity sweetener in an amount of 0.01 to 0.5 part by weight based on 100 parts by weight of the total weight of the soft candy. The soft candy according to claim 5, wherein the high-intensity sweetener is rebaudioside A, citrus fruit extract or a combination thereof. The soft candy according to claim 1, further comprising one selected from the group consisting of a flavoring agent, a coloring matter and an acidifying agent. The soft candy according to claim 7, wherein the acidifying agent is at least one selected from the group consisting of citric acid, malic acid, succinic acid and lactic acid. The soft candy according to claim 5, wherein the soft candy has an improved spicy taste compared to a soft candy which is not added with a high-intensity sweetener. A method for preparing a soft candy, the method comprising: (a) i) mixing psicose, maltitol syrup, gelatin and a fruit concentrate; or ii) making psicose, starch syrup, gelatin and fruit Mixing the concentrate; (b) heating the product obtained in step (a); and (c) solidifying the product obtained in step (b); wherein the gelatin content is in dry solids based on 100 parts by weight of the total weight of the soft candy The fruit concentrate is contained in an amount of from 10 to 10 parts by weight, based on 100 parts by weight based on the total weight of the soft candy, of 10 to 35 parts by weight of dry solids.