JP2000125769A - Soft candy and its production - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a soft candy containing different kinds of jelly united therewith while keeping the characteristics, and capable of providing a different kind of texture regardless of having uniformity in the appearance by molding and solidifying a mixed liquid of the sol jelly and fragments of the different kind of the gel jelly whose surface is partially dissolved. SOLUTION: A mixed liquid of a sol jelly preferably containing a concentrated fruit juice or the like, an agar, citric acid and a flavor with fragments of a different kind of a gel jelly preferably containing the concentrated fruit juice or the like, a pectin, citric acid and the flavor in a state in which the surfaces of the gel jelly fragments are partially dissolved is molded and solidified to provide the objective soft candy targeting the jelly candy, hardly providing sense of incompatibility, providing different kind of texture and hardly sticking to teeth.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention
Moreover, the present invention relates to a soft candy intended for jelly confectionery which is heterogeneous and does not adhere to teeth, and a method for producing the same.

[0002]

2. Description of the Related Art Conventionally, there has been proposed a candy in which small jelly lumps are mixed in soft dough and solidified by cooling (Japanese Patent No. 2575325).

[0003] The conventional invention described above is a type of candy that prevents toothing by adding small jelly lumps, has a smooth tongue texture, has good separability from wrapping paper, and does not saccharify even after long-term storage. I have.

[0004]

The candy containing the jelly lumps is a candy containing vegetable oils and fats mainly composed of sugar and starch syrup, and has no fruit juice and other flavors, as well as no acidity, and is therefore refreshing. It can be said that soft candy is different in terms of feeling and taste. Furthermore, the jelly lumps and the syrup containing them are completely different, and the jelly lumps are independent as solids, and the degree of separation from the wrapping paper is different depending on the amount of the jelly lumps. it is obvious.

[0005]

According to the present invention, a new type of soft candy is obtained by molding and solidifying a mixture of sol jelly and foreign gel jelly flakes.

[0006] That is, the invention of the product is characterized in that in a mixed solution of sol jelly and foreign gel jelly pieces, the mixture is formed and solidified while the surface of the gel jelly pieces is partially dissolved. It is. Further, the gel jelly contains pectin, citric acid and a flavor such as concentrated juice, and the sol jelly contains agar, citric acid and a flavor such as concentrated juice in a sol jelly.

[0007] Next, the invention of the method is to disperse pectin powder in saccharides, add dissolved water to syrup, such as concentrated fruit juice, mix, heat and dissolve, boil down, add citric acid and flavor, and put in a mold. Cool and solidify, cut this into small pieces to make gel jelly, then disperse agar powder in sugar, add dissolved water to syrup, concentrated fruit juice etc., heat and dissolve, boil down, add citric acid and flavor, A method for producing a soft candy, characterized in that after uniformly mixing, the gel jelly pieces are added and mixed, and the mixture is put into a mold and cooled and solidified.
In addition to the gel jelly flakes, fine powder of anhydrous glucose, mannitol powder or β-lactose powder is added to the sol jelly.After cooling and solidifying the gel jelly, the surface thereof has a low hygroscopic property such as reduced palatinose or mannitol. It coats 3 to 15% of sugar.

[0008] In the above, concentrated fruit juice and the like include apples,
Mandarin orange, grape and other fruit juices, tea, coffee,
Refers to water-soluble components such as tea. Upon use, each flavor may be added to ensure the flavor.

In the above invention, the ratio of sol jelly to gel jelly is preferably 2: 1 to 1: 2 because of good stability.
The jelly is preferably a jelly (for example, pectin) which is softened by heating the sol jelly. In this way, when the sol jelly is concentrated and heated, a part of the gel jelly is melted,
When the whole solidifies, it becomes a heterogeneous soft candy without boundaries.

[0010] That is, since soft candy in which heterogeneous jelly is dispersed inhomogeneously, it imparts a variety of tastes together with the flavor of fruit juice and the like, and is moist, supple, crisp, and the taste of natural materials is alive. Honsei candy (soft candy) with a new texture was produced without using insoluble powder.

[0011]

BEST MODE FOR CARRYING OUT THE INVENTION The present invention is a soft candy obtained by molding and solidifying a mixture of sol jelly having various flavors and foreign gel jelly pieces having substantially the same flavor.

A sol jelly containing a concentrated fruit juice or another water-soluble substance juice is formed and solidified, and cut into gel jelly pieces. On the other hand, after making a sol jelly containing juice of concentrated fruit juice and other water-soluble substances and heating and concentrating, the gel jelly pieces are mixed into the sol jelly,
The mixture is stirred to make it uniform, and it is molded and solidified. If this is cut into an appropriate size and shape, the soft candy of the present invention can be obtained.

[0013] In the above, it is preferable that a part of the gel jelly strip is melted during heating, and the melting eliminates the boundary between the gel jelly strip and the sol jelly. Become a soft candy.

[0014]

Example 1 (1) Production of gel jelly.

[0015]

(Preparation method) Pectin powder is dispersed in sugar, dissolved water (6% of the blended material) is added to concentrated apple juice and starch syrup, and the mixture is stirred and mixed, and then heated and dissolved. After stopping, the temperature is lowered to 100 ° C. or less, citric acid and flavor are added, and the mixture is stirred. Then, the mixture is put into a mold, cooled naturally, solidified, and then cut into 0.5 to 0.6 mm square.

(2) Production of sol jelly.

[0018] (Production method)

Disperse pectin powder in sugar, add dissolved water (6% of the blended material) to concentrated apple juice and starch syrup, stir and heat to dissolve. When the temperature of the mixture reaches 118 ° C., stop heating. Then, the temperature is lowered to 100 ° C. or less, and citric acid and a flavor are added and stirred to form a sol jelly.

(3) Production of soft candy.

The sol jelly obtained in the above (2) is kept at 100 ° C.
After the temperature is raised to 60 ° C., the gel jelly pieces obtained in the above (1) are put in the same amount (weight) as that of the sol jelly, stirred, then put into a molding die, solidified by natural cooling, and then cut into a desired shape. For example, the soft candy of the present invention can be made.

In the above, if the mold is formed into a product shape, it is not necessary to cut after solidification.

In short, any method conventionally used for the production of jelly can be employed for cooling, solidification and other molding.

In the above embodiment, if a solution of other juice (eg, orange or grape), black tea, coffee or tea is used in place of the concentrated apple juice, soft candy having each flavor can be obtained. In addition, by selecting a thickening polysaccharide of sol jelly (for example, using alginic acid), a soft candy which does not deform at high temperature while maintaining its softness in summer can be obtained.

Next, by mixing a fine powder of anhydrous glucose with sol jelly (3 to 20%), the effect of preventing toothing can be further improved. The same effect can be obtained by mixing mannitol powder or β-lactose powder in place of the anhydrous glucose.

Further, the surface stickiness can be improved by coating the surface of the soft candy with a sugar having low hygroscopicity (for example, reduced palatinose arco or mannitol) in an amount of 3 to 25%.

When the above example was tested by 80 and 60 panelists, the results shown in Tables 1 and 2 were obtained.

[0028]

[Table 1]

[0029]

[Table 2]

[0030]

Example 2 (1) Production of gel jelly.

[0031]

(Preparation method) A pectin powder is dispersed in sugar, and dissolved water (6% of the compounding material) is added to concentrated orange juice and starch syrup and dissolved by heating. After boiling down to 118 ° C, heating is stopped. C. or lower, add citric acid and flavor, stir, then put in a mold, mold and cool and solidify, then cut into 0.5-0.6 mm squares.

(2) Production of sol jelly.

[0034]

(Preparation method) Pectin powder is dispersed in sugar, dissolved water (6% of the compounding material) is added to concentrated orange juice and starch syrup, and the mixture is heated and dissolved after stirring. When the temperature of the mixture reaches 118 ° C. The heating is stopped, the temperature is lowered to 100 ° C. or less, and citric acid and a flavor are added and stirred to form a sol jelly.

(3) Production of soft candy.

Into the sol jelly obtained in (2), the gel jelly obtained in (1) was added in the same amount (weight) as that of the sol jelly, and 10% of fine powder of anhydrous glucose was added and stirred. Solidified using a batch former,
After forming into a rope shape using a sizing roller and cutting with a ball cutter, the soft candy of the present invention can be obtained.

In the soft candy, the boundary between different types of jelly is indistinct, and it can be seen that different types of jelly are mixed in the texture. The mixing ratio of the sol jelly and the gel jelly is 1: 1.
(Equal amount), but preferably in the range of 1: 2 to 2: 1.

[0039]

The soft candy of the present invention is moist and supple, has a good mouthfeel, does not stick to teeth,
It is a new texture candy that lives well with the taste of natural ingredients.

According to the method of the present invention, different types of jellies are fused while retaining their properties, and a large amount of high-quality soft candy having a different texture can be produced in spite of homogeneity in appearance. effective.

 ──────────────────────────────────────────────────続 き Continued on the front page F term (reference) 4B014 GB07 GE02 GE03 GG07 GG08 GG09 GK03 GK04 GK05 GK08 GL04 GL10 GL11 GP01 GP12 GP14 GQ01 GQ05 4B041 LC03 LD02 LE07 LH05 LH10 LK07 LK10 LK11 LK30 LP01 LP11 LP13

Claims (6)

[Claims] 1. A soft candy comprising a mixture of sol jelly and a foreign gel jelly strip, wherein the mixture is molded and solidified while the surface of the gel jelly strip is partially dissolved. 2. A pectin, such as a concentrated fruit juice, in a gel jelly.
2. The soft candy according to claim 1, comprising citric acid and a flavor. 3. The soft candy according to claim 1, wherein the sol jelly contains concentrated juice, agar, citric acid and a flavor. 4. A pectin powder is dispersed in a saccharide, and dissolved water is added to syrup, such as concentrated fruit juice, mixed and heated and dissolved. The mixture is boiled down, citric acid and a flavor are added, and the mixture is cooled and solidified in a mold. This was cut into small pieces to obtain gel jelly, and then the agar powder was dispersed in sugar, concentrated water was added to dissolved juice and syrup, and then dissolved by heating.Then, the mixture was boiled down, citric acid and flavor were added, and then mixed uniformly. A method for producing a soft candy, comprising adding and mixing the gel jelly pieces, placing the gel jelly pieces in a mold, and cooling and solidifying. 5. The method for producing a soft candy according to claim 4, wherein a fine powder of anhydrous glucose, mannitol powder or β-lactose powder is added to the sol jelly in addition to the gel jelly flakes. 6. After cooling and solidifying the gel jelly, the surface thereof
The method for producing a soft candy according to claim 4, wherein 3 to 15% of a sugar having low hygroscopicity such as reduced palatinose or mannitol is coated.