JP2010046025A - Hard gumi candy and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a hard gumi candy having harder palate feeling while having higher chewing properties than those of a conventional gumi candy: and to provide a method for producing the candy. <P>SOLUTION: The hard gumi candy comprises a candy base containing three kinds of components where 20-30% of starch syrup having a DE value of 20-35 as a solid, 20-40% of starch syrup having a DE value of >70 as a solid, and 20-50% of sugar are mixed together, and acid-treated gelatin having a bloom value of ≥250, and has a moisture value of 13-17%. The hard gumi candy is produced through a process of adjusting pH of a gumi candy solution containing the candy base and the acid-treated gelatin to 3.2-3.4, a process of charging the gumi candy solution into a mold so that the main part of a dried hard gumi candy has the thickness of 5.5-8.5 mm and a process of drying the hard gumi candy at ≤40°C so that the hard gumi candy has the moisture value of 13-17% after charged. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

  The present invention relates to a gummy candy having a high chewing property and giving a harder (hard) texture and a method for producing the same. More specifically, the present invention relates to a hard gummy candy using a candy base composed of three types of carbohydrate materials and specific gelatin, and a method for producing the same.

  Gummy candy, which has been preferred by people until now, has been preferred for its soft and crunchy texture, but in recent years it has gradually become more and more preferred for its hard and elastic texture. Hard gummy candy with chewing properties has been popular for many years as represented by HARIBO gummy candy ("Happy Cola" and "Gold bear"), but now hard gummy candy with more emphasis on chewing properties. Candy is especially preferred. However, it is difficult to adjust the chewing texture that is highly chewing and harder on the contrary to what people like, and the manufacturing method is also complicated, so a high chewing hard gummy candy and its manufacturing method are There have been few patent cases and research reports pursued so far.

Among them, several methods for producing gummy candy characterized by a texture have been proposed. For example, Patent Document 1 proposes a gummy candy that is soft and crisp by using a gelatin mix. It focuses on a technique that improves the texture of gummy candy by combining two different types of bloom gelatin, and it has been proposed that gummy candy with the above texture is effective. . Patent Document 2 discloses gelatin chewing jelly obtained by jellying a gelatin mix, and the gelatin mix contains gelatin in a sugar base having a DE value of 70 or less and / or a candy base mainly composed of starch. It is characterized by. That is, the DE value is limited to starch sugar or starch having a range of 0 to 70, and the molecular weight distribution of starch sugar or the like was not adjusted.
In Patent Document 3, three kinds of varicella having a DE value of 20 to 35 as a solid content and 30 to 50% of a varicella with a DE value exceeding 70 as a solid content of 20 to 40% and sugar of 20 to 50% are blended. It is defined as a hard gummy candy characterized by comprising a candy base comprising ingredients and an alkali-processed gelatin having a bloom value of 250 or more, and having a moisture value of 13 to 17%. A feeling is realized. However, while it is a very effective technique for achieving higher tack or chewing properties, it is likely that even the highest 300 bloom alkali-treated gelatin will be used for the purpose of harder or higher strength. It ’s hard to hope for more hardness than ever.
Therefore, none of the above reports can be applied as a method for producing a hard gummy candy having higher hardness (gel strength) than conventional products while maintaining high chewing properties (adhesiveness).
Japanese Patent No. 3167284 Japanese Patent Publication No. 5-68216 Japanese Patent Application No. 2008-57857

  This invention is made | formed in view of the said situation, and it aims at providing the hard gummy candy which has a harder texture, and its manufacturing method, maintaining high chewing property compared with the conventional gummy candy.

That is, the gist of the present invention is as follows.
(1) 3 to 10% dextroe equivalent (DE) value 20 to 35% as a solid content, 20% to 40% as a solid content and 20% to 50% sugar as a solid content. Hard gummy candy characterized by comprising a candy base comprising various types of ingredients and acid-treated gelatin having a Bloom value of 250 or more, and having a moisture value of 13 to 17%,
(2) The hard gummy candy according to claim 1, wherein the solid content of the acid-treated gelatin contained in the gummy candy is 7 to 14%.
(3) adjusting the pH of the gummy candy liquid containing the candy base and the acid-treated gelatin to 3.2 to 3.4;
Filling the gummy candy liquid into the mold so that the average thickness of the main part of the hard gummy candy after drying is 5.5 to 8.5 mm;
The method for producing hard gummy candy according to (1) or (2) above, comprising a step of drying at 40 ° C. or lower so that the moisture value of the hard gummy candy is 13 to 17% after filling. .

The hard gummy candy of the present invention can improve the gel strength while maintaining high chewing properties by adjusting the composition of starch syrup, the kind of gelatin and the content thereof. Therefore, it has become possible not only to exceed the chewing property of the conventional hard gummy candy, but also to maintain the hard texture. In particular, by using acid-treated gelatin instead of alkali treatment, it becomes possible to realize a texture of hard gummy candy that humans feel comfortable to chew by giving physical properties closer to chewing gum.
Further, in the method for producing hard gummy candy according to the present invention, the hard gummy candy having an excellent texture as described above by adjusting the pH of the gummy candy liquid and adjusting the thickness of the hard gummy candy after drying to a certain thickness. It became possible to manufacture candy efficiently.

  In the present invention, three types of sugars are used for the candy base. That is, the sugar contained in the candy base has a solid content of 20 to 50%, and a starch syrup with a DE value of 20 to 35 is 20 to 30% as a solid content, and a starch syrup with a DE value of 70 as a solid content of 20 There is one big feature in that it contains ~ 40%. Thus, the combination of sugar and two kinds of starch syrups with greatly different DE values makes the chewing properties of hard gummy candy excellent. In addition, the gel strength is high.

The sugar is not particularly limited as long as it can be used as food. The two kinds of water tanks may be powder. For chickenpox having a DE value of more than 70, the DE value may be prepared by mixing glucose or maltose with a chickenpox having a DE value of 70 or less. For example, by mixing glucose into a chickenpox with a DE value of 65, any content corresponding to a chickenpox with a DE value of 70 or more can be used as an alternative. In addition, a mixture of glucose and fructose sugar, malt-oligosaccharides such as maltobiose, maltotriose, maltotetraose, maltopentaose, etc., and a reduced product (hydrogenated product) of the above-mentioned liquid sugar and starch syrup As long as the texture does not differ greatly, it can be used in the same manner as a chickenpox with a DE value exceeding 70 or as an alternative.
The DE (Dextrose Equivalent) value is obtained by converting the reducing power of a sugar solution when glucose is 100, into a solid content, and this DE value can be measured by a known method.

  The sugar contained in the candy base is 20 to 50%, preferably 30 to 50% of the solid content (weight: same below), and the starch syrup having a DE value of 20 to 35 is preferably 20 to 30% as the solid content. Is 25 to 30%, and the syrup which exceeds DE value 70 is 20 to 40%, preferably 20 to 35% as solid content.

In the present invention, the above three kinds of sugars (sugar and syrup) are blended as a candy base. The candy base can be prepared by mixing the three kinds of sugars. The order of mixing is not particularly limited. Moreover, as temperature at the time of mixing, what is necessary is just 60-120 degreeC.
The content in the candy-based hard candy is preferably 60 to 80% by weight, and more preferably 75 to 80% by weight.

Since the acid-treated gelatin used in the present invention is a major factor for adjusting the hardness of gummy candy, it is necessary that the bloom value is at least 250 or more. Moreover, when considering the food texture and taste of hard gummy candy, the Bloom value is preferably 250 or more in order to adjust the hardness.
The Bloom value indicates jelly strength. A 6.67% by weight aqueous solution of gelatin is placed in a specified cup and cooled to jelly in a 10 ± 0.1 ° C. thermostatic bath for 16 to 18 hours to form a Bloom formula. The weight (g) of the shot required to push the plunger (12.7 mm in diameter) of the jelly strength meter into the jelly by 4 mm is measured, and this weight is expressed as a Bloom value.

  Examples of the acid-treated gelatin include gelatin purified after acid treatment of collagen, for example, gelatin derived from aquatic organisms (freshwater / seawater) in addition to gelatin derived from animals such as pig skin and cowhide. The derived organism is not particularly limited as long as it is a gelatin obtained by purifying collagen including an acid treatment step.

  The solid content of the acid-treated gelatin in the hard gummy candy is preferably 7 to 14%. Furthermore, it is more preferable for both the taste and texture of gummy candy to use a acid-treated gelatin having a bloom value of 250 or more in order to adjust the hardness and if the solid content of the gelatin is 8 to 12%.

  In addition, the moisture value of hard gummy candy is closely related to the texture, and is adjusted to be 13 to 17% in the present invention, and more preferably 14 to 16%. Furthermore, if drying is performed at a temperature exceeding 40 ° C. in the drying step, the gelatin is likely to be deteriorated. In addition, drying conditions may be severe due to differences in the raw materials of gelatin and the quality of the raw materials. For example, drying at 30 ° C. or lower may be preferable. The moisture value is a value obtained by dividing the difference between the weight of a predetermined sample and the weight after drying the sample in a vacuum container at 65 ° C. for 6 hours by the moisture before drying.

  It should be noted that adding a texture improving agent such as a gelling agent or starch to adjust the hardness or chewing property of the hard gummy candy is not particularly problematic as long as the hardness and chewing property are not impaired. Examples include gelatin, carrageenan, agar, glucomannan, pectin, gellan gum, sodium alginate, xanthan gum, tragacanth gum, guar gum, karaya gum, tamarind seed gum and the like. As an example of the purpose of use, it can be used for adjusting the hardness of biting and for improving the holding time of chewing property.

  Moreover, the hard candy of this invention may contain a sour agent, fruit juice, a fragrance | flavor, a coloring agent, etc. if desired. In addition, dietary fiber, vitamins, functional materials such as minerals and amino acids, oils and fats, emulsifiers, dairy products, high-intensity sweeteners (aspartame, glycyrrhizin, saccharin, stevioside, rebaudio, dulcin, alitame, trichlorosucrose, Thaumatin, acesulfame potassium, sucralose, and the like).

  Regarding the hardness of the hard gummy candy of this invention, it changes greatly with conditions, such as thickness, a shape, and a moisture value. Therefore, the hard gummy candy having the above composition only needs to have an average thickness of 5.5 to 8.5 mm at least in the main part of the hard gummy candy after drying, and in order to improve the hard and chewing texture, the average A thickness of 6-8 mm is preferred. Here, the main part means the maximum thickness as a hard gummy candy.

The method for producing the hard gummy candy of the present invention having the above-described configuration is as follows.
Adjusting the pH of gummy candy liquid containing candy base and acid-treated gelatin to 3.2 to 3.4;
Filling the gummy candy liquid into the mold so that the average thickness of the main part of the hard gummy candy after drying is 5.5 to 8.5 mm;
It includes a step of drying at 40 ° C. or lower so that the moisture value of the hard gummy candy is 13 to 17% after filling.

  The gummy candy liquid can be prepared by a general method using candy base and acid-treated gelatin. For example, acid-treated gelatin is dissolved in water and swollen and kept at an appropriate temperature, for example, 60 ° C. Separately, a sugar solution composed of the sugar and the starch syrup is prepared and stirred and mixed with the gelatin solution that has been kept warm. It is common to add a fragrance | flavor, a pigment | dye, etc. at the time of this mixing.

The present invention has one major feature in that the pH of the gummy candy liquid in which various components are mixed as described above is adjusted to 3.2 to 3.4. This feature makes it possible to maintain certain physical properties of gummy candy over time for a long time.
If the pH is less than 3.2, there is a problem that it becomes too soft with time, and if it exceeds 3.4, there is a problem that it becomes too hard.

  Next, the gummy candy liquid is filled into the mold. In the present invention, one major feature is that the thickness of the main part of the hard gummy candy after drying is filled to an average of 5.5 to 8.5 mm. is there. Such characteristics can improve the texture and impart both hardness and chewing properties. When the thickness is less than 5.5 mm on average, the desired hardness is not obtained, and when it exceeds 8.5 mm, it is difficult to provide desired chewing properties.

Moreover, the temperature of the said gummy candy liquid at the time of filling in a mold should just be a temperature with fluidity, for example, 30-100 degreeC is preferable.
Moreover, as a mold, if it is used for manufacture of a gummy candy, there will be no limitation in particular about a raw material, a type | mold, etc.

  Next, the hard gummy candy after filling is dried at 40 ° C. or lower so that the moisture value is 13 to 17%. A known means / device may be used as the drying means and the moisture value measuring means.

  After going through the above steps, a hard gummy candy can be obtained by taking it out of the mold. The obtained hard gummy candy may be subjected to post-processing such as cutting, oiling, sugar coating, etc. so as to have a desired shape.

  Moreover, you may combine the hard gummy candy of this invention with other confectionery, such as another kind of candy, a gummy candy, a baked confectionery, gum, for example.

  EXAMPLES Hereinafter, the present invention will be specifically described with reference to examples, but the present invention is not limited thereto. Further, “%” indicating the content indicates% by weight.

Example 1
A candy base was prepared using various starch syrups and sugars, and 300 bloom gelatin was added to 8% to prepare a gummy candy solution. Furthermore, after adjusting the pH to 3.2 to 3.4 using citrate (acidulant) in the gummy candy liquid and filling the 2 cm × 2 cm mold with the gummy candy liquid, the moisture value is 15% at 40 ° C. or lower. It was made to dry. Moreover, the size of the hard gummy candy after drying was standardized so as to have an average height of 8 mm.
The detailed composition of gummy candy is shown below.
Sugar 32 parts by weight Minamata 1 (DE value 25) 28 parts by weight Minamata 2 (DE value> 75) 40 parts by weight Pig skin derived acid-treated gelatin (300 Bloom) 8 parts by weight Acidulant 2 parts by weight Fragrance A little brightener

Minamata composition Minamata 1 (parts by weight) Minamata 2 (parts by weight)
Glucose 16 73
Mart Biose 10 18
Mult Triose 7 6
Marto Tetraose 4 2
More than maltopentaose 30 1

In order to investigate the physical properties of the hard gummy candy, a texture analyzer (“Texture Analyzer TA.XT.plus”, manufactured by Stable Micro Systems) was used, at a penetration distance of 200%, a measurement speed of 1 mm / sec, and a measurement temperature of 20 ° C. Measurement was performed using a cylindrical probe having a diameter of 2 mm. An index of gummy hardness can be clarified as gel strength, and a chewing index can be shown as tackiness. Specific measurements were in accordance with the attached manual. As a result of measurement by this method, the gel strength was 39 × 10 ⁶ kg / m ² and the tackiness was 12 × 10 ⁶ kg / m ² .

(Comparative Example 1)
In the same manner as in Example 1, hard gummy candies were prepared based on the following formulation.

A: Sugar 32 parts by weight Minamata 3 (DE value 60) 68 parts by weight Pig skin derived acid-treated gelatin (300 bloom) 8 parts by weight Acidulant 2 parts by weight Fragrance A little brightener A little

Composition of Minamata 3 (parts by weight)
Glucose 35
Maltose 30
Mult Triose 15
Mart Tetraose 13
More than maltopentaose 7

B: Sugar 32 parts by weight Minamata 4 (DE value 60) 68 parts by weight Pig skin-derived acid-treated gelatin (300 bloom) 8 parts by weight Acidulant 2 parts by weight Fragrance A little brightener A little

Composition of Minamata 4 (parts by weight)
Glucose 2
Maltose 60
Mult Triose 20
Mart Tetraose 2
More than maltopentaose 16

The gummi of A and B in Comparative Example 1 is a gummi candy formula prepared by setting the composition of chickenpox in the formula outside the conditions of the present invention. As a result of producing gummy candy in the same manner as in Example 1 and investigating the physical properties, A has a gel strength of 23 × 10 ⁶ kg / m ² , a tackiness of 3 × 10 ⁶ kg / m ² , and B has a gel strength of 25 in × 10 ⁶ kg / m ^2, it was tacky ^{5 × 10 6 kg / m 2} . Therefore, it was clarified that the gel strength and tackiness differed greatly from the gummi of Example 1, and the texture was soft and crunchy.

(Comparative Example 2)
Sugar 32 parts by weight Minamata 1 (DE value 25) 28 parts by weight Minamata 2 (DE value> 75) 40 parts by weight Cattle bone-derived alkali-treated gelatin (300 bloom) 8 parts by weight Acidulant 2 parts by weight Fragrance A little brightener A little

The gelatin used in the gummy recipes in Example 1 and Comparative Example 2 has a Bloom value of 300, but is a gummy candy formula prepared using acid-treated and alkaline-treated gelatin, respectively. As a result of investigating the physical properties of gummy candy in the same manner as described above, in Comparative Example 2, the gel strength was 34 × 10 ⁶ kg / m ² and the tackiness was 16 × 10 ⁶ kg / m ² . Therefore, although the stickiness of the beef bone-derived alkali-treated gelatin is increased as compared with Example 1, the strength is lower, so that only the stickiness becomes a gummy texture.

In addition, as a result of measuring physical properties of “Happy Cola” manufactured by HARIBO by an in-house measuring method, the gel strength was 34 × 10 ⁶ kg / m ² and the tackiness was 12 × 10 ⁶ kg / m ² . Therefore, although it was almost equivalent to the adhesiveness of Example 1, as a result of comparing the gel strength, it was revealed that the hard gummy candy of Example 1 was significantly higher.

  After eating the gummy candy obtained in Example 1 and Comparative Examples 1 and 2 and “Happy-Cola” manufactured by HARIBO, the panel was evaluated by the following 15 sensory evaluation criteria by 15 panelists. The results are shown in Table 1.

<Sensory evaluation criteria>
[Evaluation criteria for hardness of gummy candy]
Score: Content A: Too hard.
B: Comfortable hardness that is not too hard.
C: It is neither too hard nor too soft.
D: Soft but comfortable hardness.
E: Too soft.

[Evaluation criteria for chewing (adhesion) properties of gummy candy]
Score: Contents A: Viscosity is too high and uncomfortable.
B: Comfortable viscosity.
C: The viscosity is neither too high nor too low.
D: Although the viscosity is low, it is comfortable.
E: The viscosity is too low and crunchy.
In the present invention, the hardness of hard gummy candy and the evaluation of chewing property are both “B”, and the product has a desired gummy hardness and is excellent in chewing property. Items other than those were judged as rejected products.

  From the results shown in Table 1, it is shown that the texture of the hard gummy candy in Example 1 suitable for the conditions of the present invention is a new texture having both moderate hardness and adhesiveness or chewing property.

(Example 2)
Gummy candy was prepared by changing the bloom value of acid-treated gelatin used in the formulation of Example 1 to 200, 220, 250, and 300. After eating each gummy candy, it evaluated by the said sensory evaluation criteria by 15 panelists. As a result, evaluation B was obtained when eating gummy candy having 250 or more blooms. However, a gummy candy using a gelatin having a bloom value of 220 has a hardness of 30 × 10 ⁶ kg / m ² or less and is too soft, so that the evaluation of the hardness as a hard gummy candy could not be obtained.

  The hard gummy candy of the present invention is excellent in chewing properties similar to conventional gummy candy and has a harder texture, so that a confectionery using a gummy candy having an unprecedented texture can be provided. it can. Moreover, the gummy candy of this invention can provide the confectionery provided with various food texture more than before by combining with other confectionery.

Claims (3)

  Three ingredients containing dextroe equivalent (DE) value of 20 to 35% as a solid content, 20 to 30% as a solid content, and 20 to 40% as a solid content as a solid content and a sugar content of 20 to 50% as a solid content. A hard gummy candy comprising: a candy base comprising: acid-treated gelatin having a Bloom value of 250 or more; and a moisture value of 13 to 17%.   The hard gummy candy according to claim 1, wherein the solid content of the acid-treated gelatin contained in the gummy candy is 7 to 14%. Adjusting the pH of gummy candy liquid containing candy base and acid-treated gelatin to 3.2 to 3.4;
Filling the gummy candy liquid into the mold so that the average thickness of the main part of the hard gummy candy after drying is 5.5 to 8.5 mm;
The method for producing hard gummy candy according to claim 1 or 2, further comprising a step of drying at 40 ° C or lower so that the moisture value of the hard gummy candy is 13 to 17% after filling.