JP2013236594A - Gummi candy and method for producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide gummi candy improved in flavor, taste quality and palate feeling, and a method for producing the same.SOLUTION: Gummi candy is prepared by including 5-60 mass% of rare sugar-containing syrup as solid in raw material glucide when producing the gummi candy so as to give natural sweet taste without spoiling the original flavor of other raw material, and soft palate feeling while masking nasty smell/offensive taste originated from gelatin as a gelling agent generalized for gummi candy production.

Description

  TECHNICAL FIELD The present invention relates to a gummy candy having an improved flavor (collagen odor or animal odor) and texture found in conventional gummy candy using gelatin as a gelling agent and a method for producing the same. More specifically, by using rare sugar-containing syrup as a part of the raw material of Gummyandi, natural sweetness is imparted without impairing the flavor of other raw materials, while the unpleasant taste of gelatin is reduced, Furthermore, it is related with the gummy candy to which the soft food texture was provided, and its manufacturing method.

  Gummy candy is eaten by a wide range of age groups, mainly young people, due to the variety of fun and taste that gives it a unique elasticity when chewed in the mouth, and there are various gelling agents used as the main ingredient. Of the materials used, such as products that give them a special texture when combined, fruit flavors such as orange, grape, and plum, dairy flavors such as yogurt, caramel, and milk, and drink flavors such as soda and cola. Many products that add flavor and character to the flavor are popular in the market.

  Under such circumstances, the development of products targeting the age group that particularly likes the flavor of the ingredients themselves and the soft texture, such as infants and the elderly, has attracted attention recently. There is a growing need for a feeling product.

  Gummy candy is usually mixed with a gelling agent solution such as gelatin solution in a solution in which sugars such as sugar and starch syrup are boiled to a certain temperature, and then auxiliary ingredients such as fruit juice, acidulant and flavoring are added as necessary. In many cases, it is manufactured by filling a mold made of starch or plastic, drying it, and then surface-treating it with oils or fats.

  In order to mold gummy candy, a gelling agent is required, and gelatin is the most widely used gelling agent. However, gelatin uses collagen present in animal tissues as a raw material, so It has a so-called animal odor (animal odor), and this peculiar unpleasant taste is a major factor in lowering the flavor when eating gummy candy.

  Therefore, one way to reduce the unpleasant taste peculiar to gelatin by reducing the blending amount of gelatin into gummy candy is considered, but if the blending amount of gelatin is reduced to such an extent that it does not exhibit unpleasant taste, This is not a very realistic method because the strength that should be possessed is lost. In addition, by reducing the amount of gelatin, the texture of gummyandi can be softened to some extent, but the specific elasticity itself caused by gelatin cannot be changed greatly, so only the amount of gelatin used is reduced. Therefore, it is difficult to provide the desired soft texture.

  In order to reduce the unpleasant taste peculiar to gelatin, several methods have been tried so far. For example, as a method for masking the collagen odor (animal odor) in the production of gummy candy, a method of adding cocoa powder (Patent Document 1, JP 2011-152097 A), a method of mixing dates juice (Patent Document 2, Japanese Patent Laid-Open No. 2011-177036) and a method of adding one or more selected from the group consisting of yeast extract and plant-derived catechin, tannin and citron polyphenol (Patent Document 3, Japanese Patent Laid-Open No. 2009-171862) are disclosed. However, even if these methods can reduce the collagen odor, it is not a sufficient method because the taste of the added substance affects the flavor of gummy candy. A method of adding sucralose (Patent Document 4, JP-A-2000-152757) has also been proposed, but sucralose is a substance that exhibits a very strong sweetness and has a strong influence on the sweetness of gummy candy, and is the best method It can not be said.

  On the other hand, several methods have been tried to soften the texture of gummy candy. For example, a method of imparting soft elasticity by using gelatin and processed starch in combination (Patent Document 5, Japanese Patent Laid-Open No. 6-169696) has been proposed, but the manufacturing process is several steps and is a simple method. I can't say that. In addition, a method of imparting a light and soft texture by containing bubbles (Patent Document 6, JP 2010-17181) has been proposed, but a whipping process is required separately from the conventional gummy candy manufacturing process, This is also not a simple method.

JP 2011-152097 A JP 2011-177036 A JP 2009-171862 A JP 2000-152757 A JP-A-6-169696 JP 2010-17181 A Japanese Patent Laid-Open No. 6-125776 JP 2002-17392 A International Publication WO2010 / 113785

  An object of the present invention is to improve the gummy candy, which has a unique flavor (collagen odor or animal odor) found in conventional gummy candy using gelatin as one of the gelling agents without impairing the preferred flavor of the raw material. It is in providing a candy and its manufacturing method. It is another object of the present invention to provide a gummy candy having a soft texture with improved texture and toothing when gelatin is mainly used as a gelling agent, and a method for producing the same.

  The present inventor has intensively studied to solve the above-mentioned problems, and a rare sugar-containing syrup at a specific ratio in a part of sugars such as sugar, starch syrup, and isomerized sugar, which are used as raw materials for conventional gummy candy. It has been found that, by blending, natural sweetness can be imparted without impairing the flavor of other raw materials, the unpleasant taste of gelatin can be reduced, and a gummy candy having a soft texture can be produced very easily. It came to complete.

That is, this invention makes a summary the gummy candy and its manufacturing method as described in (1)-(4) below.
(1) A gummy candy excellent in flavor and soft elasticity, characterized by containing a rare sugar-containing syrup as a solid content in a raw sugar in an amount of 5 to 60% by mass.
(2) A gummy candy excellent in flavor and soft elasticity characterized by containing rare sugar-containing syrup in a solid content of 10 to 50% by mass as a raw material sugar, and a method for producing the same.
(3) In the production of gummy candy using sugar and starch syrup, the ratio of sugar, starch syrup and rare sugar-containing syrup is (50-30): (45-10): (5-60) parts by mass as the solid content. The gummy candy excellent in flavor and soft elasticity characterized by mix | blending rare sugar containing syrup, and its manufacturing method.
(4) The rare sugar-containing syrup is any one of the above (1) to (3), wherein the syrup contains 0.5 to 17% by mass of D-psicose and 0.2 to 10% by mass of D-allose. The gummy candy and its manufacturing method of description.

  According to the present invention, not only can the unique flavor (collagen odor or animal odor) seen in conventional gummy candy using gelatin as a gelling agent be reduced, but a preferred sweet taste can be obtained without impairing the flavor of the material. Since it can be imparted, and a favorable soft texture can also be imparted, it is possible to simply provide a gummy candy with very high palatability.

The present invention comprises a gummy candy excellent in flavor, taste, and elasticity, characterized in that it is prepared by blending a rare sugar-containing syrup at a specific ratio, and a method for producing the same.
The gummy candy in the present invention is produced by adding a gelling agent such as gelatin, starch, carrageenan or guar gum to a sugar liquid mainly boiled with sugar such as sugar or starch syrup, and solidifying (gelling). Say things.

  As the raw sugar in the present invention, sugar is mainly used. Sugar is a disaccharide also called sucrose or sucrose. Depending on the water content, particle size, and degree of purification, there are fine white sugar, tri-sugar, granulated sugar, white disaccharide, powdered sugar, granular sugar, etc. Can be used in form. In addition to sugar, starch syrup is used as the main raw material, starch syrup, monosaccharides such as glucose and fructose, disaccharides such as sucrose and lactose, oligosaccharides such as raffinose and stachyose, and glucose such as trehalose. Polysaccharides such as saccharides, maltitol, lactitol, sorbitol, mannitol, xylitol, erythritol, reduced starch decomposition products, reduced xylooligosaccharides, paratinite, reduced branched oligosaccharides, starch alcohol, starch starch decomposition products, etc. Can be used.

  The rare sugar-containing syrup in the present invention refers to a syrup containing a rare sugar.

A rare sugar is a simple sugar that exists in a small amount in nature compared to a “natural monosaccharide” typified by D-glucose (glucose) that exists in a large amount in nature among simple sugars that are basic units of sugar. Sugar is defined as “rare sugar”. There are 59 types of monosaccharides in total, of which 7 types of natural monosaccharides and 52 types of rare sugars have been confirmed. The amount of rare sugar present is very small. For example, D-allose has an overwhelmingly small amount compared to D-glucose (glucose).
Among them, currently, rare sugars that can be mass-produced are D-psicose and D-allose. D-psicose is a D-form of psicose classified as ketohexose and is a hexose. Moreover, D-allose is D form of allose classified into aldose, and is also hexose. D-psicose may be obtained by any means including those extracted from the natural world, those synthesized by chemical or biological methods, and the like. D-allose can be obtained by causing D-xylose isomerase to act on a solution containing D-psicose to produce D-allose from D-psicose (see JP 2002-17392 A). You may obtain by any means, without limiting to a method.

  The rare sugar-containing syrup in the present invention can be obtained, for example, by appropriately mixing the above-mentioned rare sugar into the syrup. However, a commercially available product “Rare Sugar Sweet” (release source: Rare Sweet, Inc., Seller: Matsutani Chemical) (Industry Co., Ltd.) can be easily obtained. “Rare Sugar Sweet” is a syrup containing rare sugar obtained by a technique disclosed in Patent Document 9 (International Publication WO2010 / 113785) using isomerized sugar as a raw material, and D-psicose as the main rare sugar And D-allose. The rare sugars contained in the rare sugar-containing syrup obtained by this method are 0.5 to 17% by mass of D-psicose and 0.2 to 10% by mass of D-allose, but unidentified rare sugars are also included.

  The raw material isomerized sugar used in the production of the rare sugar-containing syrup is widely regarded as a mixed sugar mainly composed of D-glucose and D-fructose having a specific composition ratio. Generally, starch is used as amylase or the like. It refers to a liquid sugar mainly composed of glucose and fructose isomerized with glucose isomerase or alkali, and obtained by hydrolyzing with an enzyme or an acid. According to the JAS standards, those with a fructose content (ratio of fructose in sugar) of less than 50% are “glucose fructose liquid sugar”, those with 50% or more but less than 90% are “fructose glucose liquid sugar”, and those with 90% or more Is called "high fructose liquid sugar" and glucose fructose liquid sugar added in an amount not exceeding glucose fructose liquid sugar is called "sugar mixed fructose glucose liquid sugar". It doesn't matter.

  The gummy candy in the present invention is prepared by containing a rare sugar-containing syrup in a raw material sugar in a solid content of 5 to 60% by mass, more preferably 10 to 50% by mass in solid content. When the content ratio of the rare sugar-containing syrup is less than 5% by mass, the intended flavor improving effect and soft texture cannot be obtained simultaneously and sufficiently, and the blending ratio of the rare sugar-containing syrup is 60% in terms of solid content. If it exceeds 50%, the intended flavor improving effect is not enhanced in an amount-dependent manner, which is uneconomical, and the strength as a gummy candy is not satisfied, and the intended soft texture cannot be obtained. .

  In the present invention, gelatin may be used in any form, and examples include those obtained by purifying collagen such as cattle, pigs, chickens, fish and other skins and bones after alkali treatment or acid treatment. Gelling agents other than gelatin can be used in combination. Examples of such gelling agents include agar, carrageenan, guar gum, locust bean gum, tamarind seed gum, tara gum, pectin, gum arabic, and tragacanth gum. , Karaya gum, starch, xanthan gum, curdlan, gellan gum, soybean polysaccharide, alginic acid and the like.

  Moreover, in this invention, fruit juice, a sour agent, a fragrance | flavor, fats and oils, etc. can be added as needed other than gelling agents, such as said saccharide | sugar and gelatin.

The gummy candy obtained by the present invention is superior in flavor and has a soft texture compared to conventional gummy candy using gelatin as a gelling agent. Moreover, the manufacturing method of the gummy candy of this invention is a simple method which can be manufactured, without introduce | transducing a manufacturing apparatus etc. newly or changing a mixing | blending procedure significantly.

  EXAMPLES Hereinafter, although an Example and a comparative example demonstrate this invention concretely, this invention is not limited by these.

<Examples 1-6, Comparative Examples 1-2>
Gummy candy was prepared with the formulation shown in Table 1. First, the saccharide raw material was heated while stirring and boiled until the water content reached 16%. This was cooled to 80 ° C, pre-dissolved gelatin was added and stirred, and citric acid and fragrance were added and stirred and mixed. At 65 ° C, a conical starch mold having a diameter of 2 cm and a height of 2 cm was obtained. It was poured into a mold and filled. This was dried at 40 ° C. or lower until the moisture value reached 15%.

  The taste, flavor (taste), and texture of the gummy candy obtained in Examples 1 to 6 and Comparative Examples 1 to 2 were evaluated by 10 panelists. The results are shown in Table 2.

  According to the present invention, compared with the conventional method for producing gummy candy, the use of a special device improves the off-flavor and off-flavor caused by gelatin, and provides a favorable soft texture in addition to good flavor and sweetness. Can also be provided. That is, in the conventional production method, a plurality of improvement effects (improvement effects on flavor, taste, and texture) can be obtained simply by using rare sugar-containing syrup as a part of the raw material at a specific blending ratio.

Claims (4)

  A gummy candy excellent in flavor and soft elasticity, characterized by containing a rare sugar-containing syrup as a solid content in a raw sugar, in an amount of 5 to 60% by mass.   A gummy candy excellent in flavor and soft elasticity, characterized in that the rare sugar-containing syrup is contained as a solid content in the raw sugar in an amount of 10 to 50% by mass.   In the production of gummy candy using sugar and starch syrup, the proportion of sugar, starch syrup and rare sugar-containing syrup is (50-30) :( 45-10) :( 5-60) parts by mass as the solid content. A gummy candy excellent in flavor and soft elasticity, comprising a rare sugar-containing syrup, and a method for producing the same.   The gummy candy according to any one of claims 1 to 3, wherein the rare sugar-containing syrup is a syrup containing 0.5 to 17% by mass of D-psicose and 0.2 to 10% by mass of D-allose. Production method.