JP2014045713A - Low moisture hard gummi candy - Google Patents

Abstract

PROBLEM TO BE SOLVED: To improve a poor teeth attaching property while a hard and resilient texture is maintained, in a conventional hard gummi candy called Pastilles.SOLUTION: A low moisture hard gummi candy includes: 5-20 wt.% of rice flour derived from nonglutinous rice in which nonglutinous rice is milled, as a solid content; 0.1-10 weight % of insoluble dietary fibers; and at least 2 wt.% of gum arabic. Here, a storage elastic modulus (G') measured with an angular frequency of 10 rad/s, and at a temperature of 25°C, by a dynamic viscoelasticity measurement, is 0.8×10to 2.0×10Pa, and a loss tangent (tanδ) is in a range of 0.9 to 1.1, and a moisture value is at most 12 wt.%.

Description

  The present invention relates to a hard gummy candy having a moisture value of 12% or less and giving a very hard texture that is hard and elastic. More specifically, the present invention relates to a low moisture hard gummy candy having both a very hard texture and a characteristic that hardly has teeth.

  Among the candy, it is in the form of a throat candy or tablet candy, but the composition of the material and the elastic texture are similar to those of gummy candy. In terms of composition, this candy is rich in gum arabic in addition to a candy base (sugar and starch syrup), has a moisture value of around 10%, and is called pastille worldwide. In Japan, the texture of elastic candy is often included in gummy candy, and is not clearly distinguished. Pastilles differ from normal gummy candies in that they are so hard that they cannot be bitten in one breath, and since gelatin is used or only a small amount is used, it does not gel completely and is liquid. The point which takes a physical property is mentioned.

  Pastille is used by many people as a refreshing food in the mouth because it stays in the mouth longer than normal gummy candy, as it is used in throat lozenges. However, since it was not completely gelled, the toothing was bad and it did not improve for a long time.

  There have been several reports on the prevention of toothing of candy. Patent Document 1 reports that it is preferable to add insoluble dietary fiber in order to improve toothing. The object of Patent Document 1 is a soft candy, not a low moisture hard gummy candy. Patent Document 1 is characterized in that when insoluble dietary fiber is added to soft candy, roughness occurs, so that the amount of insoluble dietary fiber added is preferably 0.1 to 1.0% by weight, and only a small amount can be added. Patent Document 2 reports that snacks are kneaded into caramel dough, and Patent Document 3 reports that polyglycerin fatty acid ester is used for soft candy. However, with regard to improving the physical properties of candy, the intended composition and texture are greatly different between gummy candy and soft candy, so a method effective for one of them is not necessarily an effective method for the other.

Japanese Patent No. 2869324 JP 2010-29150 A JP-A-7-67537

  The present invention has been made in view of the above circumstances, and since the conventional low moisture hard gummy candy called pastille is severely toothed, a low moisture hard gummy candy with few teeth is maintained while maintaining the conventional texture with strong elasticity. The purpose is to provide.

That is, the gist of the present invention is as follows.
(1) Rice powder derived from glutinous rice obtained by milling glutinous rice contains 5 to 20% by weight as solids, 0.1 to 10% by weight of insoluble dietary fiber, and 2% by weight or more of gum arabic, and measurement of dynamic viscoelasticity The storage elastic modulus (G ′) measured at an angular frequency of 10 rad / s and a temperature of 25 ° C. is 0.8 × 10 ^{5 to} 2.0 × 10 ⁵ Pa, and the loss tangent (tan δ) is 0.9 to 1.1. A low moisture hard gummy candy characterized by having a moisture value of 12% by weight or less,
(2) The rice powder derived from glutinous rice is at least one selected from the group consisting of upper fresh flour, upper flour, infant flour, fine powder, brown rice flour and rice flour for confectionery. Low moisture hard gummy candy,
(3) The low moisture hard gummy according to (1) or (2) above, wherein the insoluble dietary fiber is at least one selected from the group consisting of wheat bran, cellulose, chitin, chitosan, cereal fiber and fruit fiber candy,
(4) The above (1) to (1), further comprising at least one cooling sensation substance selected from the group consisting of L-menthol, menthol derivatives, and cooling sensation substances other than L-menthol and menthol derivatives. 3) Low moisture hard gummy candy,
(5) The low moisture hard gummy candy according to (4) above, wherein the cooling sensation substance is a microcapsule for food in which a cooling sensation substance is encapsulated or impregnated,
It is about.

  The low-moisture hard gummy candy of the present invention has a texture equal to or higher than that of a conventional low-moisture hard gummy candy called pastille, that is, a hard and strong elastic texture that cannot be bitten in a breath, It does not have the disadvantage that the toothing that Pastille had was terrible. Therefore, the low-moisture hard gummy candy of the present invention can give the chewing person the pleasure of feeling a strong elastic texture with little discomfort attached to the teeth, and the satisfaction and chewing not attached to the teeth. It is a refreshing confectionery in the mouth that has a higher level of satisfaction, such as a satisfying satisfaction and a long-lasting satisfaction.

It is a graph which shows the storage elastic modulus (G ') of the hard gummy candy obtained in Examples 1, 2 and Comparative Example 1. It is a graph which shows the loss tangent (tan-delta) of the hard gummy candy obtained in Examples 1, 2 and Comparative Example 1.

The low-moisture hard gummy candy of the present invention contains 5 to 20% by weight of rice powder derived from sticky rice, 0.1 to 10% by weight of insoluble dietary fiber and 2% by weight or more of gum arabic together with a candy base such as sugar or starch syrup. The storage elastic modulus (G ′) measured at an angular frequency of 10 rad / s and a temperature of 25 ° C. by mechanical viscoelasticity measurement is in the range of 0.8 × 10 ^{5 to} 2.0 × 10 ⁵ Pa and loss tangent (tan δ) Is in the range of 0.9 to 1.1, and the moisture value is 12% by weight or less.

  The low moisture hard gummy candy of the present invention has a moisture value of 12% by weight or less and uses gum arabic instead of gelatin as a main gelling agent, a point using rice flour derived from glutinous rice and insoluble dietary fiber in combination, and It is different from the conventional gummy candy having a moisture value of about 13 to 20% by weight in that it has a hard and elastic texture and does not have teeth. Moreover, the low moisture hard gummy candy of this invention is different from the conventional hard gummy candy called a pastille by the point which uses together the rice flour derived from a sticky rice, and an insoluble dietary fiber, and the point which does not have a tooth | gear.

  The low moisture hard gummy candy of the present invention uses a predetermined amount of each of the above components (especially gum arabic) and has a moisture value of 12% by weight or less, preferably 9 to 11% by weight. It is also very hard and has a strong texture that cannot be bitten by a breath. Further, the low moisture hard gummy candy of the present invention is equivalent to conventional pastilles in terms of texture, but has a characteristic that it is not toothed by using rice flour derived from glutinous rice and insoluble dietary fiber in particular. This is different from conventional pastilles.

By setting the moisture value to 12% by weight or less, the hardness increases, so that it becomes impossible to chew at once, and it becomes a candy that can be enjoyed by licking like a chewing candy or a candy. Therefore, the effect which lengthens the residence time in a mouth is acquired by making a moisture value into 12 weight% or less. On the other hand, when the moisture value exceeds 12% by weight, it becomes a soft rubbery texture like a conventional gummy candy and can be bitten at once. Therefore, the eating speed becomes very fast, and there is a disadvantage that the staying time in the mouth is shortened. The moisture value is a value measured by a reduced pressure drying method.
Next, other features of the low moisture hard gummy candy of the present invention will be described more specifically.

  It is considered that the rice powder derived from glutinous rice has, for example, an effect of suppressing toothing of the low moisture hard gummy candy of the present invention. According to the study by the present inventors, for example, various starches (corn, potato, tapioca, etc.) were tried instead of rice flour, but toothing could not be suppressed. In addition, for example, flour such as wheat flour and rye flour was also tried, but it was not effective in preventing toothing due to the presence of gluten. Even if the same rice flour was used, the original texture of pastilles was impaired and the toothing could not be prevented. Accordingly, it has been found that when using rice flour derived from glutinous rice obtained by milling glutinous rice, a toothing suppression effect can be obtained.

  The rice powder derived from glutinous rice is not particularly limited as long as it is obtained by milling glutinous rice, and examples thereof include upper fresh powder, upper powder, infant powder, fine meal, brown rice powder, and rice powder for confectionery. The rice powder derived from the sticky rice can be used alone or in combination of two or more.

  The content of rice flour derived from sticky rice in the low moisture hard gummy candy of the present invention is 5 to 20% by weight, preferably 5 to 10% by weight. When the content of the rice powder derived from the sticky rice is less than 5% by weight, the effect of suppressing the toothing of the low moisture hard gummy candy of the present invention becomes insufficient. When the content of the rice flour derived from the sticky rice exceeds 20% by weight, the elastic texture of the low moisture hard gummy candy of the present invention is impaired. By setting the content of the rice powder derived from the sticky rice to 5 to 10% by weight, it is possible to achieve both a suppression of toothing and a hard and strong elastic texture at a high level.

  The insoluble dietary fiber is considered to have an effect of further suppressing the toothing of the low moisture hard gummy candy of the present invention in cooperation with, for example, rice flour derived from glutinous rice. However, even if an insoluble dietary fiber is used alone, there is no effect of suppressing toothing, and the effect of suppressing toothing is exhibited only when used with rice powder derived from glutinous rice. Insoluble dietary fiber is water-insoluble dietary fiber. Although it does not specifically limit as insoluble dietary fiber which can be used, For example, wheat bran, cellulose, chitin, chitosan, cereal fiber, fruit fiber etc. are mentioned. Insoluble dietary fiber can be used alone or in combination of two or more.

  The content of insoluble dietary fiber in the low moisture hard gummy candy of the present invention is 0.1 to 10% by weight, preferably 0.1 to 1.0% by weight. When the content of the insoluble dietary fiber is less than 0.1% by weight, no further improvement in the effect of suppressing toothing due to the cooperation between the rice powder derived from glutinous rice and the insoluble dietary fiber is not observed. On the other hand, when the content of the insoluble dietary fiber exceeds 10% by weight, the elasticity of the low moisture hard gummy candy of the present invention is lowered and the texture becomes rough. In addition, by setting the content of insoluble dietary fiber to 0.1 to 1.0% by weight, it is possible to achieve both an effect of suppressing toothing and a hard and strong elastic texture at a high level.

  Gum arabic, for example, is considered to have an effect of imparting a hard and strong texture to the low moisture hard gum candy of the present invention. Although the content of gum arabic in the low moisture hard gummy candy of the present invention is not particularly limited as long as it is 2% by weight or more, it is preferably 2 to 10% by weight, more preferably 2 to 8% by weight. If the gum arabic content is less than 2% by weight, the solidified state is deteriorated, and in order to solidify, it is necessary to increase the gelling agent or add a new thickening agent. However, when the amount of gelling agent or a new thickener used is increased, the texture becomes far from that of pastilles. Therefore, it is essential to contain 2% by weight or more of gum arabic.

The low-moisture hard gummy candy of the present invention containing rice powder derived from glutinous rice, insoluble dietary fiber, and gum arabic in the above-mentioned predetermined content together with a candy base described later is an angular frequency of 10 rad / s and a temperature of 25 by dynamic viscoelasticity measurement. Loss tangent (tan δ) measured under the same conditions as described above by dynamic viscoelasticity when the storage elastic modulus (G ′) measured under the condition of ° C. is in the range of 0.8 × 10 ^{5 to} 2.0 × 10 ⁵ Pa. ) Is in the range of 0.9 to 1.1.

  By having such a storage elastic modulus (G ′) value and loss tangent (tan δ) value, the low-moisture hard gummy candy of the present invention is much harder than a general gummy candy and cannot be chewed with a single breath. It has both such a strong elastic texture and the property of not having teeth. When one or both of the storage elastic modulus (G ′) and the loss tangent (tan δ) are below or above the above range, a low moisture hard gummy candy having both the texture and characteristics as described above is not obtained.

  The loss tangent (tan δ) is the ratio of the loss elastic modulus (G ″) to the storage elastic modulus (G ′), that is, the loss tangent (tan δ = G ″ / G ′). Loss elastic modulus (G ″), that is, it means that the contribution ratio of viscosity is large among viscoelastic properties. According to the study of the present inventor, the above storage elastic modulus (G ′) or loss elastic modulus ( By evaluating at least two values of G ″) and loss tangent (tan δ), it becomes a large standard for judging the adhesion to a tooth that occurs when chewing a hard gummy candy.

The physical properties of the low moisture hard gummy candy of the present invention were measured under the following conditions.
[Measurement conditions for dynamic viscoelasticity]
Dynamic viscoelasticity measuring device: trade name: Physica MCR301, manufactured by Anton Paar Jig: flat disc Sample thickness: 4 mm
Tool used: φ12mm
Measurement temperature: 25 ° C
Angular frequency range: 0.1-100 rad / s

The physical properties of a low moisture hard gummy candy having good anti-toothing properties and a favorable texture are measured by changing the angular frequency from 0.1 to 100 rad / s at a temperature of 25 ° C. and measuring the dynamic viscoelasticity. The optimum range was determined and determined. As a result, the low moisture hard gummy candy of the present invention has a storage elastic modulus (G ′) of 0.8 × 10 ^{5 to} 2.0 × 10 ⁵ Pa and a loss tangent (tan δ) at an angular frequency of 10 rad / s. ) Is in the range of 0.9 to 1.1, and it has been found that the desired texture and characteristics are compatible at a high level.

  The low-moisture hard gummy candy of the present invention contains a candy base in addition to the predetermined amount of rice flour derived from sticky rice, insoluble dietary fiber and gum arabic. The candy base contains, for example, sugar, gelatin and water.

  Examples of sugars include monosaccharides such as glucose and fructose, disaccharides such as sucrose, lactose and trehalose, oligosaccharides such as raffinose and stachyose, maltitol, lactitol, sorbitol, mannitol, xylitol, erythritol, glycerin and reduced starch. Examples include hydrolysates, sugar alcohols such as reduced xylo-oligosaccharides, palatinit, and reduced branched oligosaccharides, and syrups such as starch syrup, reduced starch syrup, enzyme starch syrup, fructose glucose liquid sugar, and glucose liquid sugar. Saccharides can be used alone or in combination of two or more. Although content of the saccharide in a candy base is not specifically limited, For example, it is 70 to 95 weight%. The gelatin is not particularly limited, and for example, gelatin extracted from the skin or bones of cows, pigs, chickens, fish and the like can be used. Gelatin can be used individually by 1 type or in combination of 2 or more types. The gelatin content in the candy base is not particularly limited, and is, for example, 0.5 to 15% by weight.

  The candy base may be manufactured according to a known method for manufacturing gummy candy. For example, a candy base can be prepared by mixing a gelatin solution obtained by dissolving gelatin swollen in water at around 60 ° C. with a sugar solution in which saccharides are dissolved, and further mixing optional components as necessary. The content of the candy base in the low-moisture hard gummy candy of the present invention may be the remainder selected from the above-mentioned rice powder derived from sticky rice, insoluble dietary fiber, and gum arabic from a predetermined range.

  Furthermore, the low moisture hard gummy candy of the present invention may contain, for example, a cooling sensation material, a gelling agent other than gelatin, a food additive, etc. as an optional component, as long as the texture and non-toothing properties are not impaired. good. These may be optional components at the time of preparing the candy base, or may be optional components at the time of preparing the low moisture hard gummy candy of the present invention.

  By adding a cooling sensation substance, for example, the pleasure of the low moisture hard gummy candy of the present invention as a refreshing confectionery in the mouth can be further increased. The cooling sensation substance is not particularly limited as long as it is a substance that can be used in foods and can impart a cooling sensation to foods. For example, L-menthol, menthol derivatives, cooling sensation substances other than L-menthol and menthol derivatives Etc.

  Examples of cooling substances other than L-menthol and menthol derivatives include menthone, camphor, pregol, isopulegol, cineol, mint oil, peppermint oil, spare mint oil, eucalyptus oil, 3-l-menthoxypropane-1,2-diol. N-alkyl-p-menthane-3-carboxamide, 3-l-menthoxy-2-methylpropane-1,2-diol, p-menthane-3,8-diol, 2-l-menthoxyethane-1- All, 3-l-menthoxypropan-1-ol, 4-l-menthoxybutan-1-ol (menthyl 3-hydroxybutanoate), menthyl lactate, menthol glycerin ketal, N-methyl-2,2-isopropyl Methyl-3-methylbutanamide, peppermint oil, peppermint oil, Peaminto, and the like. A fragrance containing at least one of these can be used as a cooling sensation substance.

  Further, as a method of adding a cooling sensation substance to the low moisture hard gummy candy of the present invention, in addition to a method of adding in the same manner as a general perfume, a capsule containing a concentrated cooling sensation substance or a sphere composed of a saccharide A method in which a granule impregnated with a cooling sensation substance is added to a low moisture hard gummy candy. That is, you may use in the form of the microcapsule for foods which enclosed or impregnated the cooling sensation substance. A cooling sensation substance can be used individually by 1 type or in combination of 2 or more types. The content of the cooling sensation substance in the low moisture hard gummy candy of the present invention is not particularly limited and can be appropriately selected according to the kind of the cooling sensation substance, but is preferably 0.01 to 1.0% by weight.

  Examples of gelling agents other than gelatin include agar, far cerulean, carrageenan, guar gum, locust bean gum, tamarind seed gum, tara gum, pectin, tragacanth gum, starch, xanthan gum, curdlan, gellan gum, soybean polysaccharide, alginic acid, etc. Is mentioned. Gelling agents other than gelatin can be used singly or in combination of two or more.

  Although it does not specifically limit as a food additive, For example, functional materials, such as a sour agent, fruit juice, a fragrance | flavor, a coloring agent, vitamins, minerals, amino acids, fats and oils, an emulsifier, a dairy product, a high sweetness degree sweetener ( Aspartame, glycyrrhizin, saccharin, stevioside, rebaudio, alitame, trichlorosucrose, thaumatin, acesulfame potassium, sucralose, etc.). The food additive can be used alone or in combination of two or more.

  The low-moisture hard gummy candy of this invention can be manufactured similarly to a common gummy candy. For example, a gummy candy base is prepared by mixing predetermined amounts of rice powder derived from glutinous rice, insoluble dietary fiber, and gum arabic into a candy base, and the resulting gummy candy base is heated and concentrated to adjust to a predetermined moisture value. A concentrate is prepared, and if necessary, this concentrate is cooled to 60 to 80 ° C., and optional components are mixed to prepare a gummy candy liquid with a moisture content adjusted to 12% by weight or less. The low-moisture hard gummy candy of the present invention can be obtained by pouring the gummy candy liquid thus obtained into a mold such as a tray or starch mold and allowing it to stand at room temperature all day and night.

  In the following, “%” and “parts” mean “% by weight” and “parts by weight”, respectively, unless otherwise specified.

Example 1
Hard gummy candy was produced as follows using each raw material in the blending ratio (%) shown in Table 1. First, sugar, starch syrup and glucose liquid sugar were heated and mixed at 100 ° C., and gelatin aqueous solution and glycerin prepared by swelling gelatin in water and heating at 60 ° C. were added to prepare a candy base. To the obtained candy base, rice flour for confectionery (trade name: Re Farine, Gunma Flour Milling Co., Ltd.), wheat fiber (insoluble dietary fiber, trade name: Vitacel (trade name) wheat fiber, Fi Nutrition Co., Ltd.) ) And gum arabic were added, and a proper amount of mint-based fragrance and brightener (trade name: 3073, manufactured by Capol) were added and mixed at 60 ° C. to prepare a gummy candy liquid. The obtained gummy candy liquid was filled in a mold having a cross-sectional dimension of 8 mm × 8 mm, and then dried at about 60 ° C. to adjust the moisture value to 11%, thereby producing a hard gummy candy having an average height of 4 mm.

  The physical property test results for the hard gummy candy of Example 1 are shown in FIGS. FIG. 1 is a graph showing measurement results of storage elastic modulus (G ′) in Examples 1 and 2 and Comparative Example 1. FIG. 2 is a graph showing measurement results of loss tangent (tan δ) in Examples 1 and 2 and Comparative Example 1. 1 and 2, “「 ”indicates Example 1,“ ● ”indicates Example 2, and“ * ”indicates Comparative Example 1.

1 and 2, the hard gummy candy of Example 1 has a measured value at an angular frequency of 10 rad / s, 25 ° C., a storage elastic modulus (G ′) of 1.35 × 10 ⁵ Pa, and a loss tangent (tan δ). 1.0. As a result, the storage elastic modulus is 0.8 × 10 ^{5 to} 2.0 × 10 ⁵ Pa and the loss tangent (tan δ) is 0.9 to 1.1 specified in the present invention. It is shown.

  In order to confirm the presence or absence of teeth on the hard gummy candy prepared in Example 1, five panelists trained on the basis of Ricola's pastille (hereinafter referred to as “R pastille”) as a pastille-like texture. ”And“ improvement of teeth ”were evaluated.

The evaluation regarding the texture was performed according to the following criteria.
A: The elasticity is further increased as compared with R pastille, the hardness is such that it cannot be chewed once, and the texture is very good.
○: It has elasticity equivalent to R pastille, has a hardness that can not be bitten at once, and has a good texture.
Δ: Elasticity is lower than R pastilles, hardness is such that it can be bitten at once, and texture is not good.
X: Elasticity is very weaker than R pastille, hardness is such that it can be easily bitten at once, and the texture is poor.

Moreover, evaluation about toothing was implemented according to the following reference | standard.
A: There is almost no toothing, and the toothing property is greatly improved.
○: There is little toothing and the toothing property is relatively improved.
(Triangle | delta): There exists a toothing and toothing property is not improved.
X: Toothing easily occurs and toothing property is poor.

  The above evaluation is based on the acceptance criteria when “◎” and “○” are 4 or more out of 5 panelists, and other evaluations in which improvement in elasticity and / or toothedness was not observed are not acceptable. Passed. Basically, it is considered that the object of the present invention is achieved if both the texture and the toothedness are evaluated as “◯” or more. The texture and toothing were considerably improved. The results are shown in Table 1.

(Example 2)
Except for using each component at the blending ratio (%) shown in Table 1, in the same manner as in Example 1, the moisture value was 11%, and as shown in FIGS. 1 and 2, the angular frequency was 10 rad / s, 25 ° C. A hard gummy candy having a storage elastic modulus (G ′) of 0.87 × 10 ⁵ Pa and a loss tangent (tan δ) of 1.1 was measured. The storage elastic modulus (G ′) and loss tangent (tan δ) of the hard gummy candy of Example 2 were within the ranges defined in the present invention.

  In Example 2, the texture and the improvement of toothing were confirmed by increasing the amount of rice flour for confectionery. As shown in Table 1, the texture is maintained and the toothing is improved even if the amount of rice flour derived from glutinous rice is changed within a range of 5 to 20%.

(Example 3)
Except for using each component at the blending ratio (%) shown in Table 1, in the same manner as in Example 1, the measured value at a moisture value of 11%, an angular frequency of 10 rad / s, and 25 ° C. is a storage elastic modulus (G ') A hard gummy candy having 1.43 × 10 ⁵ Pa and loss tangent (tan δ) of 1.1 was produced.
As shown in Table 1, Example 3 is a formulation in which the blending ratio of gum arabic is adjusted to be equal to that of a typical pastille. Although the amount of wheat fiber was also increased compared to Examples 1 and 2, improvements were observed in terms of texture and toothing.

(Comparative Example 1)
Except for using each component at the blending ratio (%) shown in Table 1, the moisture value was 11%, and the measurement was performed at an angular frequency of 10 rad / s as shown in FIGS. 1 and 2 in the same manner as in Example 1. A gummy candy having a storage elastic modulus (G ′) of 2.45 × 10 ⁵ Pa and a loss tangent (tan δ) of 1.7 was produced.
As shown in Table 1, Comparative Example 1 is a formulation in which the blending ratio of gum arabic is adjusted to be equal to that of a typical pastille, but does not contain rice flour and insoluble dietary fiber. Therefore, since it was a control, the texture of pastilles was maintained, but no improvement was observed in terms of toothing.

  The storage elastic modulus (G ′) and loss tangent (tan δ) of Comparative Example 1 were both outside the ranges defined in the present invention. In particular, the loss tangent (tan δ) was a far-off value. The characteristic of the physical properties of pastilles is that the loss tangent (tan δ) greatly exceeds 1.0 during the measurement of 0.1 to 100 rad / s as in Comparative Example 1. This result shows that the pastille of Comparative Example 1 and the low moisture hard gummy candy of Examples 1 and 2 have not only solid physical properties but also liquid physical properties because they are not completely gelled. . This is different from the conventional gelatin-rich gummy candy (tan δ <1) and has very specific physical properties.

(Comparative Example 2)
Except for using each component at the blending ratio (%) shown in Table 1, in the same manner as in Example 1, the measured value at a moisture value of 11%, an angular frequency of 10 rad / s, and 25 ° C. is a storage elastic modulus (G ') A gummy candy having 1.13 × 10 ⁴ Pa and loss tangent (tan δ) of 0.6 was produced.
As shown in Table 1, Comparative Example 2 is a prescription with a low blending ratio of gum arabic, but it is not a texture of pastilles, which is a precondition in the present invention.

(Comparative Example 3)
Except for using each component at the blending ratio (%) shown in Table 1, in the same manner as in Example 1, the measured value at a moisture value of 11%, an angular frequency of 10 rad / s, and 25 ° C. is a storage elastic modulus (G ') A gummy candy having 1.20 × 10 ⁵ Pa and loss tangent (tan δ) of 0.7 was produced.
As shown in Table 1, Comparative Example 3 is a formulation that does not contain insoluble dietary fiber, and since the blending ratio of gum arabic is 2% or more, it maintains an elastic texture. In addition, although rice powder for Western confectionery is blended, the toothing is slightly improved, but there is still some toothing, so it does not meet the acceptance criteria.

(Comparative Example 4)
Except for using each component at the blending ratio (%) shown in Table 1, in the same manner as in Example 1, the measured value at a moisture value of 11%, an angular frequency of 10 rad / s, and 25 ° C. is a storage elastic modulus (G ') Gummy candy having 0.74 × 10 ⁵ Pa and loss tangent (tan δ) 0.7 was prepared.
As shown in Table 1, Comparative Example 3 is a prescription in which the blending ratio of the rice flour for confectionery is less than the range defined in the present invention, and the toothing is not improved, so a good result cannot be obtained. It was.

(Examples 4 to 9)
Hard gummy candy was produced in the same manner as in Example 1 except that each component was used in the blending ratio (%) shown in Table 2. That is, regarding Examples 4 to 9, the type of rice flour and the type of insoluble dietary fiber were changed, and the texture and toothing were investigated. Good results were observed for. Table 3 below shows the moisture values of the hard gummy candies of Examples 4 to 9, and the storage elastic modulus (G ′) and loss tangent (tan δ) as measured values at an angular frequency of 10 rad / s and 25 ° C.

(Example 10)
In the same manner as in Example 1, except that a part of the total amount of mint-based fragrance was changed to a microcapsule for food containing mint (trade name: fragrance capsule, manufactured by Nippon Capsule Products Co., Ltd.) A low-moisture hard gummy candy having a storage elastic modulus (G ′) of 1.36 × 10 ⁵ Pa and a loss tangent (tan δ) of 1.0, which was measured at 25 ° C. with a value of 11%, an angular frequency of 10 rad / s, was produced. The blending ratios of the mint flavor and the food microcapsules were adjusted so that the blending ratio of mint was 0.1%. The obtained low-moisture hard gummy candy had a hard and elastic texture that could not be chewed at one time, and even when chewed for a long time, there was almost no toothing.

  Conventional pastilles have a hard texture (hard and elastic texture), and thus are preferred as an alternative to tablets or gums for people who prefer fresh foods in their mouths. Moreover, the presence as a food with an enhanced refreshing feeling is often appreciated more than gums and tablets. However, due to the occurrence of toothing, the situation to eat was limited, and in some cases gums and tablets were preferred, and pastilles often tended to be avoided.

  This time, by accomplishing the present invention, it is a food that has a hard texture and remarkably enhanced refreshment, but has little toothing, so it can be eaten anywhere regardless of time and place. was gotten. In addition, the low moisture hard gummy candy of the present invention has a chewing response equivalent to or higher than pastilles, and has a stronger awakening power than gums and tablets etc., so any awakening from sleep, driving, taking classes Sometimes it is possible to exert a very effective awakening function.

  Moreover, the low-moisture hard-gummy candy of this invention in which elastic storage rate (G ') and loss tangent (tan-delta) are in a predetermined range by using rice powder derived from glutinous rice, insoluble dietary fiber, and gum arabic in a predetermined blending ratio, respectively. It became clear that When the elastic storage rate (G ′) and loss tangent (tan δ) are within a predetermined range, not only a hard and elastic hard texture can be obtained, but, unlike conventional pastilles, It was clarified that the sex was greatly improved and there was almost no teeth during chewing.

  The low-moisture hard gummy candy of the present invention has a hard and elastic hard texture equivalent to or higher than that of conventional pastilles, and unlike conventional pastilles, it is very unlikely to be toothed. It can be used as a food having a refreshing function or an alarm function.

Claims (5)

Contains 5 to 20% by weight of rice flour derived from glutinous rice obtained by milling glutinous rice, 0.1 to 10% by weight of insoluble dietary fiber, and 2% by weight or more of gum arabic, and angular frequency by dynamic viscoelasticity measurement The storage elastic modulus (G ′) measured at 10 rad / s and the temperature of 25 ° C. is in the range of 0.8 × 10 ^{5 to} 2.0 × 10 ⁵ Pa and the loss tangent (tan δ) is in the range of 0.9 to 1.1. A low moisture hard gummy candy characterized by having a moisture value of 12% by weight or less.   2. The low according to claim 1, wherein the rice powder derived from glutinous rice is at least one selected from the group consisting of upper fresh flour, upper flour, infant flour, fine powder, brown rice flour, and rice flour for confectionery. Moisture hard gummy candy.   3. The low moisture hard gummy candy according to claim 1, wherein the insoluble dietary fiber is at least one selected from the group consisting of wheat bran, cellulose, chitin, chitosan, cereal fiber and fruit fiber.   It further includes at least one kind of cooling substance selected from the group consisting of L-menthol, menthol derivatives, and cooling substances other than L-menthol and menthol derivatives. The low moisture hard gummy candy according to item.   The low moisture hard gummy candy according to claim 4, wherein the cooling sensation substance is a microcapsule for food in which the cooling sensation substance is encapsulated or impregnated.

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