JP2017042139A - Composite confectionery by combining gummy candy with chocolate-like physical property and chocolate - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a composite confectionery by combining gummy candy and chocolate having texture that has never been present.SOLUTION: There is provided a composite confectionery having chocolate-like physical properties by combining gummy candy and a coating layer consisting of chocolate formed on a surface of the gummy candy, where gel strength at 20°C of the gummy candy is 8.5×10to 1.3×10kg/m, gel strength at 25°C of the gummy candy is 6.0×10to 9.0×10kg/m, gel strength at 30°C of the gummy candy is 3.5×10to 6.0×10kg/mand gel strength at 33°C of the gummy candy is 0.8×10to 2.9×10kg/m.SELECTED DRAWING: None

Description

  The present invention relates to a composite confectionery in which gummy candy having chocolate-like physical properties and chocolate are combined. More specifically, the present invention is a combination of gummy candy that has a gel strength greatly reduced at 25 to 33 ° C. and breaks at the same load as chocolate, and chocolate. The present invention also relates to a composite confectionery in which gummy candy and chocolate are combined so that a new texture can be obtained in which gummy candy and chocolate are substantially integrated without impairing breakability.

  In recent years, many products having various flavors and textures have been provided in the confectionery market. Among them, the chocolate market is a huge market, which is said to be 400 billion, and its products are also rich in variety. For example, crisp products such as ganache, products such as cakes and brownies using flour, crisp products with chocolate coated on snacks, cookies, puffs, etc., and chocolate coated on ingredients such as almonds and raisins There is product which we did.

  Among them, there are products that are coated with chocolate on jelly and gummy candy. Products that are coated with pectin jelly sold at department stores, etc., Gummy chocolate (trade name, manufactured by Meiji Seika Co., Ltd.), LOOK Jewel Many general merchandise such as (trade name, manufactured by Fujiya Co., Ltd.) and adult chocolate balls (trade name, manufactured by Morinaga Seika Co., Ltd.) are also on sale. These products taste the balance between the sourness and fragrance of jelly and gummy candy and the flavor of chocolate, and enjoy the texture and elasticity of each jelly and gummy candy.

  Since these products enjoy the jelly and gummy candy itself, the texture of the jelly or gummy candy and the texture of the chocolate are independent, and the jelly and chocolate tend to be easily separated in the mouth. In particular, in the case of gummy candy, there is a problem that the gummy candy remains in the mouth even after the chocolate disappears due to its inherent elasticity and chewability. In order to solve the problem of separation of chocolate and jelly in the mouth, a chocolate composite confectionery in which a porous food material is impregnated with a solution containing psyllium seed gum and sugar and covered with chocolate has been proposed (Patent Document 1).

  The chocolate composite confectionery of Patent Document 1 includes a gel-impregnated confectionery in which a porous food material is impregnated with a gel containing psyllium seed gum and a saccharide to form a jelly portion, and a chocolate portion that covers the surface of the gel-impregnated confectionery. In the composite confectionery, separation between the chocolate portion and the jelly portion is suppressed while maintaining the semi-life and viscoelasticity peculiar to psyllium seed gum even after the chocolate coating. However, since the texture of the jelly and the texture of the porous material are strong, the original breakability and crispness of chocolate are lost, and the problem that the texture of jelly and the texture of chocolate can be felt independently. It has not been solved.

  In addition, products such as mashbon (trade name, Morinaga Seika Co., Ltd.) that have a marshmallow portion on a base such as biscuits and cookies and are covered with chocolate have been proposed (patents) Reference 2). The marshmallow part is generally obtained by aeration of a solution in which carbohydrates, egg whites, gelatin, fragrances, and the like are mixed, resulting in a soft and soft gel. Therefore, when combined with chocolate, it will be as good as chocolate, but since it contains a lot of air, the gel strength and breakability are weak, and it is far from the breakability of chocolate, and the texture of chocolate The problem of preventing independence has not been solved. In addition, biscuits and cookies are used as the pedestal to maintain a flat bottom, and the texture of the pedestal is stronger than the texture of the marshmallow itself, so that you can enjoy the texture of jelly or gummy candy and chocolate. It is off.

  Furthermore, as a confectionery in which marshmallow and chocolate are combined, a confectionery that wraps chocolate fillings with marshmallow at 35 ° C. or lower has been proposed (Patent Document 3). However, in this method, the chocolate itself is processed into a filling shape, and the original breaking property of the chocolate is lost, so that it is away from the problem of independence of texture with jelly or gummy candy.

  On the other hand, as a confectionery in which gelatin or other gelling agent is combined with chocolate, a gelling agent, thickening polysaccharide, linear sugar alcohol, and catechin are added to chocolate, and the water activity is less than 0.600 Compositions (Patent Document 4) and fibrous processed oily confectionery (Patent Documents 5 and 6) in which a dough obtained by adding gelatin to chocolates has been proposed. The chocolate provided by these prior arts does not have the original texture of chocolate, but changes the physical properties of chocolate, such as a fresh chocolate-like texture and tearable physical properties. It does not have good breakability.

  Moreover, the confectionery which included the raw chocolate-like composition in the soft candy dough is proposed (patent document 7). Since this confectionery uses a technology that makes it possible to add liquid raw chocolate inside the soft candy, its texture is close to that of a soft candy. Furthermore, although patent document 8 suggests coating chocolate directly on the gummy candy which has a specific sugar alcohol composition (paragraph [0064]), since this gummy candy is rich in elasticity which chocolate does not have, The point that the texture of chocolate is felt independently is the same as that of conventional composite confectionery.

  On the other hand, in order to increase the solubility of gummy candy in the mouth, there is a method of reducing the solid weight of gelatin in the gummy candy or using gelatin processed so that the bloom (jelly strength) is lowered. Conceivable. However, with these methods, the original texture of gummy candy such as elasticity and chewability becomes insufficient.

JP 2013-143922 A Japanese Patent No. 5673985 Japanese Patent No. 4905133 JP2013-153692A JP 2014-113065 A Japanese Patent No. 3575514 JP 2011-250702 A Japanese Patent Laying-Open No. 2015-47118

  An object of this invention is to provide the composite confectionery which combined the gummi candy and chocolate which has an unprecedented food texture.

  As a result of intensive studies to solve the above-mentioned problems, the inventors have changed the strength of the gel according to the temperature and, under room temperature conditions, the gummy candy that has the inherent elasticity and breakability is chocolate. By coating with, the gummy candy is cut in the mouth without hindering the crispness of the chocolate when chewed. It is lost, and the texture of chocolate and the texture of gummy candy, which melts smoothly with chocolate, is independent of the texture of chocolate and gummy candy. It was.

  Furthermore, as a result of pursuing a better texture of gummy candy and chocolate, the present inventors are configured to make the gummy candy smaller than the composite confectionery in the composite confectionery combining the gummy candy and chocolate of the present invention. So, we found that the unprecedented fusion of the texture of gummy candy and chocolate. Based on the above findings, the present inventors have completed the present invention.

That is, this invention provides the composite confectionery which combined the gummy candy which has a chocolate-like physical property, and chocolate of following (1)-(4).
(1) A composite confectionery comprising a combination of gummy candy and a coating layer made of chocolate formed on the surface of the gummy candy (hereinafter sometimes referred to as “chocolate coating layer”), the gummy candy at 20 ° C. Gel strength at 8.5 × 10 ^{4 to} 1.3 × 10 ⁵ kg / m ² , gel strength at 25 ° C. of 6.0 × 10 ^{4 to} 9.0 × 10 ⁴ kg / m ² , gel strength at 30 ° C. Is 3.5 × 10 ^{4 to} 6.0 × 10 ⁴ kg / m ² , and the gel strength at 33 ° C. is 0.8 × 10 ^{4 to} 2.9 × 10 ⁴ kg / m ^2. A composite confectionery that combines chocolate and gummy candy with physical properties like chocolate.
(2) Gummy candy is kept at 10 ° C. with its cutting blade abutting on its surface, increasing the load applied to the cutting blade, and the rate of increase in load until cutting is 16-30 kg / sec. The composite confectionery as described in (1) above,
(3) The composite confectionery according to (1) or (2) above, wherein the chocolate coating layer has a thickness of 3 to 10 mm.
(4) In any one of the above (1) to (3), in one direction, the thickness of the gummy candy has a portion that is 50 to 85% of the total thickness of the thickness of the gummy candy and the thickness of the chocolate coating layer. Compound confectionery.

  ADVANTAGE OF THE INVENTION According to this invention, the composite confectionery of the completely new texture in which the food texture of gummy candy and the food texture of chocolate are felt integrally is provided.

  The composite confectionery of the present invention combining gummy candy having chocolate-like physical properties and chocolate (hereinafter simply referred to as “composite confectionery”) is a gel whose gummy candy is temperature-dependent within a predetermined temperature range. It has strength characteristics and is characterized by having chocolate-like properties. In this specification, the chocolate-like physical property of gummy candy means a physical property in which gummy candy is integrated with chocolate, and is cut and melted smoothly. By coating such gummy candy with chocolate or enclosing it in chocolate, the texture of gummy candy and the texture of chocolate are not felt independently, but these textures are continuously and integrated from the beginning of chewing. In addition, there is almost no gummy candy remaining in the mouth because the chocolate melts first, and there is no conventional composite confectionery that the chocolate and the gummy candy melt together in the mouth. A texture and a feeling of melting in the mouth are obtained.

  Further, the composite confectionery of the present invention is not particularly limited as long as the chocolate coating layer is formed on at least a part of the surface of the gummy candy, but a preferable form for obtaining an integrated texture is gummy candy. In which the length of the gummy candy is smaller than the length of the entire composite confectionery.

  The gel strength characteristic of gummy candy is an element that determines its texture and its solubility in the mouth, and is considered to have a great influence on obtaining an integral texture with chocolate. Hereinafter, the gel strength (X ° C.) indicates the gel strength at X ° C. For example, the gel strength (20 ° C.) is the gel strength at 20 ° C.

The gummy candy having a temperature-dependent gel strength property used in the present invention has a gel strength (20 ° C.) of 8.5 × 10 ^{4 to} 1.3 × 10 ⁵ kg / m ² (preferably 9.0 × 10 6). ^{4 to} 1.3 × 10 ⁵ kg / m ² ) and has a gel strength similar to that of general gummy candy at a room temperature of about 20 ° C., and the gel strength (25 ° C.) is 6.0 × 10 ^{4 to} 9.0 × 10 ⁴ kg / m ² (preferably 6.5 × 10 ^{4 to} 8.5 × 10 ⁴ kg / m ² ), and the gel strength (30 ° C.) is 3.5 × 10 ^{4 to} 6. 0 × 10 ⁴ kg / m ² (preferably 4.0 × 10 ^{4 to} 5.5 × 10 ⁴ kg / m ² ) and gel strength (33 ° C.) of 0.8 × 10 ^{4 to} 2.9 × 10 ⁴ kg / m ² (preferably 1.0 × 10 ^{4 to} 2.0 × 10 ⁴ kg / m ² ).

  In the present invention, by setting the gel strength (20 ° C.), gel strength (25 ° C.) and gel strength (30 ° C.) to the predetermined ranges described above, The crisp breakability and the elasticity and chewability inherent to Gummy Candy can be enjoyed continuously and integrally. And by making gel strength (33 degreeC) of a gummy candy into the above-mentioned predetermined range, it is heated in the mouth, the solubility increases, and the favorable mouth melt feeling integrated with chocolate can be obtained. Therefore, when eating the composite confectionery of the present invention, the chocolate is not dissolved first, it is very rare that only gummy candy remains in the mouth, and even if gummy candy remains, the amount is Extremely less.

  If the gel strength (20 ° C.) is out of the predetermined range, the elasticity and chewability inherent to gummy candy tends to be insufficient immediately after the start of chewing of the composite confectionery of the present invention. Moreover, when gel strength (25 degreeC) and gel strength (30 degreeC) are less than the said predetermined range, melt | dissolution of a gummy candy will accelerate | stimulate, and the elasticity and chewing property of a gummy candy will not be felt soon after it begins to chew. There is. In addition, when the gel strength (25 ° C.) and the gel strength (30 ° C.) exceed the above predetermined ranges, elasticity and mastication can be obtained, but it is independent of the chocolate that has started to dissolve, and the mouthfeel of the gummy candy Tend to cause a loss of smooth mouth.

  In this specification, the gel strength is measured using a rheometer (trade name: Texture Analyzer TA.XT.plus, manufactured by Stable MicroSystem) and a stainless steel cylindrical plunger with a diameter of 2 mm. Then, the plunger was pressed against a gummy candy kept at 20 ° C., 25 ° C., 30 ° C. and 33 ° C., and penetrated at a penetration distance of 300% and a penetration speed of 1 mm / sec. Gummy candy is kept warm for 1 hour in a water bath (ANALOG BATH, manufactured by AS ONE) adjusted to each temperature so that water does not enter, and an infrared radiation thermometer ( The temperature of the gummy candy was confirmed using ISK-8700II (manufactured by AS ONE). Other conditions were in accordance with the manual attached to the rheometer.

  The gummy candy used in the composite confectionery of the present invention is, for example, in a state where it is kept at 20 ° C. from the viewpoint of making the difference in texture between gummy candy and chocolate continuous, uncomfortable and integrated and comfortable. A cutting blade is brought into contact with the surface, the load applied to the cutting blade is increased, and the rate of increase of the load until cutting is 16 kg / s to 30 kg / sec (more preferably 20 kg / s to 30 kg / s). ) Is preferable. The gummy candy has the breaking characteristics as described above, and when the composite confectionery of the present invention is chewed in the mouth, the breaking of the chocolate and the gummy candy continuously occurs, and there is no difference between these textures, A uniform texture can be obtained.

  In the breaking characteristics of the above-mentioned gummy candy, especially when the rate of increase in load is less than 16 kg / s, chewing the composite confectionery of the present invention requires chewing to break the gummy candy even after the chocolate breaks There is a tendency for the texture of chocolate and gummy candy to be independent.

In the present specification, the load increase rate (kg / sec) was determined as follows. Using a rheometer that measures the gel strength and a cutting blade (BLADE SET WITH KNIFE, manufactured by Stable MicroSystem), press the cutting blade against the 4 mm thick gummy candy kept at 10 ° C. at a cutting speed of 1 mm / sec. The load (kg) and the arrival time (sec) to the load are measured, the load (maximum load Y, kg) when the gummy candy is completely cut, and the arrival time to the maximum load Y B (sec), a load Z (kg) ¼ of the maximum load, and an arrival time D (sec) to the load Z were obtained, and a load increase rate was calculated from the following formula. The gummy candy was allowed to stand in a refrigerator (set temperature 10 ° C.), and it was confirmed that the temperature was 10 ° C. using the infrared radiation thermometer immediately before the measurement.
Load increase rate (kg / sec) = (Y−Z) / (BD)

  The gummy candy used for the composite confectionery of the present invention can be obtained, for example, by drying a gummy candy solution obtained by heating and dissolving sugars such as sugar and starch syrup and gelatin in water to a predetermined moisture value. More specifically, a gummy candy having predetermined gel strength characteristics or predetermined gel strength characteristics and breaking characteristics can be obtained by appropriately selecting the content of saccharides and gelatin, the type of gelatin, the moisture value, and the like. it can.

  As gelatin, gelatin derived from animals such as pigs and cattle, gelatin derived from fish and the like can be used without particular limitation. From the viewpoint of obtaining predetermined gel strength characteristics and breaking characteristics, fish-derived gelatin is preferable, and JIS K6503- It is preferable to use gelatin (A) having a Bloom value defined by 2001 in the range of 150 to 280. Gelatin (A) is commercially available, and examples thereof include FGL-250TS and AP-150 (both are trade names, manufactured by Nitta Gelatin Co., Ltd.). In addition to gelatin (A), gelatin (B) having a jelly strength outside the predetermined range can also be used. Gelatin (B) is also commercially available, and examples thereof include AP-250 (trade name, manufactured by Nitta Gelatin Co., Ltd.). When gelatin (A) and (B) are used in combination, gelatin (A) is contained in an amount of 50% by weight or more and less than 100% by weight, based on the total amount of gelatin, from the viewpoint of obtaining predetermined gel strength characteristics and breaking characteristics. Is preferably more than 0% by weight and less than 50% by weight.

  Further, by using a combination of a low bloom gelatin having a bloom value of 100 to 150 and a high bloom gelatin having a bloom value of 250 to 320, a predetermined gel strength characteristic or a predetermined gel strength characteristic and a breaking characteristic can be obtained. The gummy candy which has can be obtained.

  The Bloom value indicates the jelly strength. A 6.67% by weight aqueous solution of gelatin is placed in a specified cup and cooled in a thermostat at 10 ± 0.1 ° C. for 16-18 hours to form a jelly. 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. The viscosity of gelatin is measured based on JIS K6503.

  Gummy candy is, for example, sugars other than sugar and starch syrup, such as glucose, fructose, isomerized sugar, oligosaccharide, dextrin, reduced starch syrup, maltose, sorbitol, xylitol, erythritol, trehalose, reduced palatinose, maltitol, etc. Additives such as flavorings, acidulants, coloring agents, fruit juices and the like can be included.

  Specific examples of the composition of the gummy candy having a predetermined gel strength characteristic or a predetermined gel strength characteristic and a breaking characteristic include, for example, 15 to 35% by weight of sugar (more preferably 20 to 30%) with respect to the total weight of the gummy candy. Weight percent), 35 to 55 weight percent (more preferably 40 to 50 weight percent) of starch syrup, 1 to 10 weight percent (more preferably 3 to 8 weight percent) gelatin, and a moisture value of 15 to 25 weight percent ( More preferred is 17 to 22% by weight).

  Further, as chocolate, various conventionally known chocolates can be used without particular limitation. For example, cocoa mass and / or cocoa powder and sugar such as sugar, powdered milk, fats and oils are used, and these are rolled as usual. If desired, conched chocolate can be used. Specific examples include, for example, ordinary dark chocolate using cacao mass or cacao powder, white chocolate using milk solids (powdered milk) or sugar (powdered sugar) as a main component, sweet chocolate, milk chocolate, and the like. It is done.

  In the composite confectionery of the present invention, a chocolate coating layer is formed on at least a part of the surface of the gummy candy, and the composite confectionery as a whole composed of gummy candy and chocolate in either the length direction or the thickness direction is more than a single gummy candy. There is a part that becomes larger. The thickness of the coating layer is preferably a chewable thickness, more preferably 3 to 10 mm, and still more preferably 5 to 10 mm, in order to obtain the original breaking property and crispness of chocolate. In particular, by making the thickness of the chocolate coating layer 3 to 10 mm, the chocolate can be easily chewable and the good chocolate crisp after being subdivided in the mouth can be obtained. A sense of unity with the lips can be achieved.

  If the thickness of the chocolate coating layer is less than 3 mm, the load required for breakage is reduced, and the crispness of chocolate is increased, so that the texture of gummy candy may be independent. Moreover, when the thickness of a chocolate coating layer exceeds 10 mm, in addition to the strong texture of chocolate, the crispness may be deteriorated, and the texture of gummy candy may not be felt.

  In addition, in the composite confectionery of this invention, it is not necessary to make the thickness of all the chocolate coating layers into the range of 3-10 mm, for example, a gummy which has a shape long in one direction, such as a column shape, a rectangular parallelepiped shape, a cube shape, and an elliptical sphere In candy, the chocolate coating layer formed on the side surface has a thickness in the range of 3 to 10 mm, and the chocolate is formed on both ends in the length direction from the viewpoint of more strongly feeling the crisp breaking texture of chocolate. The thickness of the coating layer is preferably in the range of 3 to 10 mm, less than 3 mm, or more than 10 mm.

  In addition, the area of the chocolate coating layer is not particularly limited, but the chocolate breakability and the texture of the gummy candy can be continuously felt without a sense of incongruity. It is desirable to provide a coating layer so as to cover 50 to 100%, preferably 70 to 100%, more preferably 80 to 100%, still more preferably 90 to 100%, and most preferably 100% of the surface area. That is, it is most preferable to enclose gummy candy in chocolate.

  In addition, in the composite confectionery of the present invention, the thickness of the gummy candy is, for example, the viewpoint that the rupturability of the chocolate and the texture of the gummy candy are continuously felt without any sense of incongruity while feeling the ruptureability of the chocolate first. The gummy candy is preferably thinner than the chocolate.

  For example, in one direction of the composite confectionery of the present invention, the thickness of the gummy candy is preferably 50 to 85%, more preferably 70 to 85% with respect to the total thickness of the thickness of the gummy candy and the thickness of the chocolate coating layer. It is desirable to have a portion that is At this time, the thickness of the chocolate coating layer is preferably 2 to 10 mm, more preferably 5 to 10 mm. Here, the one direction may be any of, for example, a longitudinal direction, a lateral direction, a thickness direction, a height direction, a length direction, an axial direction, and a direction perpendicular to the axial line of the composite confectionery. Moreover, the thickness of the chocolate coating layer here is the total thickness of the chocolate coating layers on both sides when the chocolate coating layers are formed on both sides of the gummy candy in one direction. In one direction, the thickness of the gummy candy has a portion that is 50 to 85% with respect to the total thickness of the thickness of the gummy candy and the thickness of the chocolate coating layer, thereby breaking the chocolate in the oral cavity and then from the chocolate It becomes possible to chew the composite confectionery naturally by continuously shifting to the breaking of the gummy candy having a high load during shearing.

  In the composite confectionery of the present invention, in any direction, if the thickness of the gummy candy is less than 50% of the chocolate coating layer, the elasticity and chewing property of the gummy candy tends to be hidden by the chocolate. In any direction, if the thickness of the gummy candy exceeds 85% of the chocolate coating layer, the elasticity and chewing property of the gummy candy tends to be emphasized more than the texture (breakability) of the chocolate.

  The ratio of gummy candy and chocolate in the composite confectionery of the present invention is not particularly limited. For example, chocolate may be 50 to 80% by weight of the total amount of composite confectionery, and gummy candy may be 20 to 50% by weight of the total amount of composite confectionery. .

  In the composite confectionery of the present invention in which gummy candy is included in chocolate, the number of gummy candy included is not particularly limited, and one or a plurality of gummy candy can be used. For example, the entire surface of one gummy candy may be covered with chocolate, or a plurality of small gummy candy may be dispersed in the chocolate. As another type of composite confectionery, a plurality of sheet-shaped gummy candies and a sheet-shaped chocolate layer having a thickness of 3 mm or more are alternately laminated to form a sand, and the chocolate coating layer is a gummy candy. Other forms such as baked confectionery such as cookies and biscuits, various pieces of nuts, chocolate chips, strips and dried pieces of fruits and vegetables, and the like may be used.

  The method for producing the composite confectionery of the present invention can employ any of the conventionally known methods for coating gummy candy with chocolate except that the gummy candy having the above-mentioned gel strength characteristics is used. Filled with chocolate that has not solidified to the middle of the mold, embedded with gummy candy, filled with chocolate in the mold so that the embedded gummy candy is completely or partially hidden, and solidified Examples include a method for obtaining confectionery.

  EXAMPLES Next, although an Example demonstrates this invention further in detail, this invention is not limited to these. In the following, unless otherwise specified, parts and% represent parts by weight and% by weight, respectively.

Example 1
Sugar 24%, starch syrup 44.5%, water was added in an appropriate amount, stirred and dissolved, then gelatin 6% (trade name: FGL-250TS, Bloom value: 250, Nitta Gelatin Co., Ltd.), acidulant 1.5 %, Fruit juice 3.5%, flavoring 0.5%, filled in a starch mold and dried to a final moisture of 20%. After drying, de-powdering was performed, and a release agent or brightening agent was applied to the surface to prepare a gummy candy of the present invention having a diameter of 15 mm and a thickness of 4 mm.

  The obtained gummy candy was kept at 20 ° C., 25 ° C., 30 ° C. and 33 ° C., and the gel strength was measured by the above method using a rheometer. Moreover, the said gummy candy heat-retained at 10 degreeC was cut | disconnected by the said method, and the raise rate of the load was measured. Moreover, the said gummy candy was embedded in the chocolate with which the chocolate mold was filled, and the cylindrical composite confectionery (diameter 23mm, thickness 5mm) of this invention which is 4 mm in thickness of a chocolate coating layer, and 55% of chocolate content was produced. In the obtained composite confectionery, gummy candy was exposed on both end faces in the thickness direction. The resulting composite confectionery was chewed, and its breakability (texture) and lips were confirmed.

(Example 2)
After adding sugar 24%, starch syrup 45.5%, water and stirring and dissolving, gelatin 7.0% (FGL-250TS, Nitta Gelatin Co., Ltd.), acidulant 2%, fruit juice 3.5%, Fragrance 0.5% was added, filled into a starch mold, and dried to a final moisture of 17.5%. After drying, de-powdering was performed, and a release agent or a brightening agent was applied to the surface to produce a gummy candy of the present invention having the same shape and dimensions as in Example 1.

  The gel strength and load increase rate of the obtained gummy candy were measured in the same manner as in Example 1. The results are shown in Table 1. Moreover, the composite confectionery of this invention was produced like Example 1 using the said gummy candy. The resulting composite confectionery was chewed, and its breakability (texture) and lips were confirmed.

(Example 3)
After adding an appropriate amount of sugar 25%, starch syrup 45%, water, and stirring, gelatin 5.5% (AP-150 (bloom value: 150) is 55% of the whole gelatin, APH-250 (bloom value: 250) ) Is 45% of the whole gelatin, manufactured by Nitta Gelatin Co., Ltd.), 1.5% acidulant, 3.5% fruit juice, 0.5% fragrance, and filled into a starch mold so that the final moisture is 19%. Dried. After drying, de-powdering was performed, and a release agent or a brightening agent was applied to the surface to produce a gummy candy of the present invention having the same shape and dimensions as in Example 1.

  The gel strength and load increase rate of the obtained gummy candy were measured in the same manner as in Example 1. The results are shown in Table 1. Moreover, the composite confectionery of this invention was produced like Example 1 using the said gummy candy. The resulting composite confectionery was chewed, and its breakability (texture) and lips were confirmed.

(Comparative Example 1)
Sugar 25%, starch syrup 47.5%, water was added in an appropriate amount, stirred and dissolved, then gelatin 8.5% (FGL-250TS, Nitta Gelatin), acidulant 1.5%, fruit juice 2.5 % And fragrance 0.5% were added, filled into a starch mold, and dried to a final moisture content of 14.5%. After drying, de-powdering was performed, and a release agent or brightening agent was applied to the surface to prepare a gummy candy having the same shape and dimensions as in Example 1.

(Comparative Example 2)
Sugar 25%, starch syrup 45%, water was added in an appropriate amount, stirred and dissolved, then 7.0% gelatin (APH-250, Nitta Gelatin Co., Ltd.), 1.5% acidulant, 3.5% fruit juice, Fragrance 0.5% was added, filled into a starch mold, and dried to a final moisture of 17.5%. After drying, de-powdering was performed, and a release agent or brightening agent was applied to the surface to prepare a gummy candy having the same shape and dimensions as in Example 1.

The increase in the gel strength and load of each gummy candy obtained in Comparative Examples 1 and 2 was measured in the same manner as in Example 1. Moreover, the composite confectionery was produced like Example 1 using each gummy candy obtained by Comparative Examples 1-2. The resulting composite confectionery was chewed to confirm its breakability (texture) and lips.
In addition, as Reference Example 1, a commercially available sweet chocolate was tempered and filled into a mold so as to have a thickness of 4 mm, and a composite confectionery having a chocolate coating layer thickness of 4 mm was produced.

<Evaluation>
The breakability and creaking of the composite confectionery obtained in Examples 1 to 3, Comparative Examples 1 and 2, and Reference Example 1 were evaluated according to the following criteria. The results are shown in Table 1.

[Breakability]
○: The chewing texture of the composite confectionery can be felt continuously and integrally as the crispness of the chocolate without disturbing the breakability of the chocolate of the composite confectionery by the gummy candy when chewing, I was able to bite chocolate and gummy candy together.
X: The breaking property of chocolate was inhibited by the gummy candy during chewing, and only the texture of the gummy candy was obtained.

[Kuchidoke]
○: Wrapped in a water bath at 35 ° C. so that water did not enter, and allowed to stand for 1 hour, then gummy candy and chocolate were both dissolved.
X: In the same manner as described above, after standing for 1 hour, the gummy candy kept solid.

According to the results in Table 1, gel strength (20 ° C.) 8.5 × 10 ^{4 to} 1.3 × 10 ⁵ kg / m ² , gel strength (25 ° C.) 6.0 × 10 ^{4 to} 9.0 × 10 ⁴ kg / M ² , gel strength (30 ° C.) 3.5 × 10 ^{4 to} 6.0 × 10 ⁴ kg / m ² , and gel strength (33 ° C.) 0.8 × 10 ^{4 to} 2.9 × 10 ⁴ kg / It can be seen that a gummy candy having the same physical properties as chocolate can be obtained by using a gummy candy having a gel strength characteristic of m ² and a load increase rate in the range of 16 kg / s to 30 kg / s.

(Test Example 1)
In order to confirm the uniqueness of the gummy candy of the present invention, the gel strength of the commercially available gummy candy and the rate of increase in load were measured using the same rheometer, and the average of 5 samples each adjusted to a thickness of 4 mm was measured. Is shown in Table 2 below.

  From the results shown in Table 2, the change in gel strength with temperature of general gummy candy was smaller than that of the gummy candy of the present invention, and it did not dissolve even at 35 ° C., and no crispness was observed. Further, even when compared with Reference Example 1, the rate of increase in load was small, and it did not have breakability like chocolate.

  In this specification, the independence of the texture of the composite confectionery gummy candy and chocolate is determined until the composite confectionery is completely cut using the same rheometer and cutting blade (BLADE SET WITH KNIFE, Stable MicroSystem). After pressing the cutting blade against the composite confectionery, cutting at a cutting speed of 3 mm / sec, and detecting the load peak at the time of breaking the chocolate, the time (seconds) until the load peak at which the gummy candy is completely cut is detected confirmed. When the difference in time when the two load peaks were detected was within 1 second, the texture was not independent. As for the composite confectionery obtained in Examples 1-3, the difference of the load peak was all within 1 second.

Example 4
After tempering the sweet chocolate and filling it to the middle of the chocolate mold, a cylindrical gummy candy having the same component composition as in Example 1 and having a diameter of 15 mm and a thickness of 4 mm is pushed in, and further filled. The composite confectionery of the present invention having a chocolate coating layer having a thickness of 2 mm was prepared by filling the chocolate and solidifying it to coat the chocolate on one surface and the side surface in the thickness direction of the gummy candy. In the obtained composite confectionery, (gummy candy thickness) / (total thickness of gummy candy thickness and chocolate coating layer thickness) in the thickness direction = 4 / 6≈0.67.

  As a result of examining the independence of the texture by the above-described method using five composite confectionery of Example 4 produced, the average was 0.65 seconds.

(Example 5)
Chocolate on one surface and side surface in the thickness direction of the gummy candy in the same manner as in Example 4 except that a gummy candy having the same composition as in Example 1 and having a size of 10 mm × 10 mm × 4 mm (thickness) is used. The composite confectionery of the present invention having a chocolate coating layer having a thickness of 4 mm was prepared. In the obtained composite confectionery, (thickness of gummy candy) / (total thickness of gummy candy and chocolate coating layer) in the thickness direction = 4/8 = 0.5.

  As a result of examining the independence of the texture using the above-described method using five composite confectionery of Example 5 produced, the average was 0.83 seconds.

(Comparative Example 3)
Using a chopped gummy candy having a diameter of 15 mm and a thickness of 4 mm produced in the same manner as in Example 1, a chocolate coating layer having a thickness of 2 mm was formed only on the side surface of the gummy candy in the same manner as in Example 1, and a composite confectionery (thickness) 4 mm).

  As a result of examining the independence of the texture using the above-described method using five composite confectionery of Comparative Example 3, the load peak of chocolate was not detected, and only the texture of gummy candy was found.

(Comparative Example 4)
Using a gummy candy having the same component composition as in Example 1 and having a cubic shape of 4 mm × 4 mm × 4 mm, a chocolate coating layer having a thickness of 13 mm is formed on the side surface of the gummy candy in the same manner as in Example 4. A chocolate coating layer having a thickness of 3 mm was formed on the top and bottom surfaces of the gummy candy to produce a composite confectionery having a thickness of 10 mm.

  As a result of examining the independence of texture by the above method using five composite confectionery of Comparative Example 4 produced, no load peak of gummy candy was detected.

From the above results, in order to prevent the independence of the texture of gummy candy and chocolate, it is necessary to balance the size, and the thickness of the chocolate coating layer is preferably 3 to 10 mm. It is more preferable that the thickness of the gummy candy in one direction is 50 to 85% with respect to the thickness of the chocolate coating portion, and the independence of the texture is further improved by this configuration. It turns out that composite confectionery is obtained.

Claims (4)

A composite confectionery combining a gummy candy and a coating layer made of chocolate formed on the surface of the gummy candy,
The gummy candy has a gel strength at 20 ° C. of 8.5 × 10 ^{4 to} 1.3 × 10 ⁵ kg / m ² and a gel strength at 25 ° C. of 6.0 × 10 ^{4 to} 9.0 × 10 ⁴ kg / m. ^2. Gel strength at 30 ° C. of 3.5 × 10 ^{4 to} 6.0 × 10 ⁴ kg / m ² and gel strength at 33 ° C. of 0.8 × 10 ^{4 to} 2.9 × 10 ⁴ kg / m ² A composite confectionery in which gummy candy having chocolate-like physical properties and chocolate are combined.   The gummy candy is kept warm at 10 ° C. with a cutting blade abutting on the surface thereof, increasing the load applied to the cutting blade, and the rate of increase of the load until cutting is 16-30 kg / sec. The composite confectionery of Claim 1 which is the range of these.   The composite confectionery according to claim 1 or 2, wherein the coating layer has a thickness of 3 to 10 mm.   The thickness of the said gummi candy in one direction has a part used as 50 to 85% of the total thickness of the thickness of the said gummi candy and the thickness of the said coating layer, It is any one of Claims 1-3. Compound confectionery.