JP4285413B2 - Gummy candy - Google Patents

Description

  The present invention relates to a sugar-coated product of gummy candy. More specifically, the present invention relates to a sugar-coated product having a central layer made of gummy and an outermost layer made of a sugar layer mainly composed of sugar alcohol, and having a cool taste and a fruit juice feeling.

  Conventionally, as a sugar-coated product of gummy, most of it has a two-layer structure of a central layer made of gummy and a sugar-coated layer. For example, the sugar-coated portion has a moisture content of around 1%, a hard sugar coating with sugar and starch syrup is the brand name “C Care” (Yuha Taste Sugar Co., Ltd.), and a soft sugar coating with 3% moisture inside and outside. The trade name “Poiful” (Meiji Seika Co., Ltd.) is a typical example.

  It is very effective to form a sugar-coating layer with sugar alcohols with endothermic heat such as xylitol, maltitol, sorbitol, erythritol, etc. It is. Examples of such sugar-coated gummy candy are jelly or gummy candy in which the core made of edible material contains konjac mannan in a method for producing a low-calorie food intended for intake of dietary fiber. Dietary fiber-containing low-calorie food with a coating layer of sugar alcohol sweeteners such as maltitol, xylitol, and sorbitol in which powdered konjac is dispersed and contained around the core (see Patent Document 1), water content of 8 parts by mass or more Gummy candy containing trehalose and reduced starch saccharified product (see Patent Document 2), Gummy candy having a water content of 8% by mass or more, and two or three sugar coating layers having different hardnesses (Patent Document 3) ), A sugar coating layer that covers the entire gummi, and then heating (see Patent Document 4). Yandi has been proposed.

  However, when a sugar-coating layer made of sugar alcohol is formed on the outside of the gummi, moisture is transferred from the gummy having a lower water content than the sugar-coating layer to the sugar-coating layer, a crispy texture cannot be obtained, and a cool feeling is impaired. There was a phenomenon. However, a cool feeling cannot be obtained when the sugar-coating layer outside the gummy is a layer mainly composed of sugar. Further, the combined use of trehalose and reduced starch saccharified product takes a long time to dry, which causes a problem in production.

  Also, a sugar-coated solid food in which a thin film layer of oil and fat is formed on the entire surface of a solid food having a water content of 8% by mass or more and a sugar-coated layer containing pullulan and sugar alcohol is formed to cover the entire thin film layer. Although it has been proposed (see Patent Document 5), especially when there is an oily layer on the outside of a solid food such as gummy candy, the elastic gummy candy and the oily layer are easy to peel off when eaten. The fat layer and the gummy candy are separated immediately and fall apart in the mouth, and the texture is remarkably impaired. In order to prevent this, a coating layer other than fats such as starch or shellac may be provided on the surface of the gummi, but this causes problems such as a powdery texture and a lack of coolness. .

Japanese Patent Laid-Open No. 10-248528 JP 2002-45116 A JP 2002-45117 A JP 2002165655 A JP 2002-45118 A

  Therefore, the present invention is to prevent the inconvenience due to moisture transfer from the gummi to the sugar-coating layer that occurs when sugar alcohol is sugar-coated on the central layer made of gummy, that is, to impair the crisp texture and cool taste, and to prevent the moisture migration. For this reason, various types of sugar-coated garments of the conventional gummy, such as the sugar-coated layer easily peeled off from the gum, disintegrated in the mouth, and the texture is lost when an oil and fat layer is provided between the gummi and the sugar-coated layer. We intend to provide gummy candy that solves the problem. A further object of the present invention is to provide a gummy candy that solves the loss of taste due to an unpleasant odor of functional ingredients such as vitamins such as vitamin A and vitamin E.

  As a result of intensive studies, the present inventors have found that the water content of gummy does not migrate to the sugar alcohol portion by providing an oil / fat layer in the intermediate layer, thereby completing the present invention. In other words, in order to obtain a crisp texture and a cool taste, it is necessary not to transfer the moisture of gummy to a sugar-coating layer made of sugar alcohol. A layer was provided. Moreover, in order to prevent peeling between the gummy and the oil layer, a sugar coating layer was interposed between them. In other words, if the sugar-coating intermediate layer is a layer made of fat and oil and the outside is a sugar alcohol, it has a cool taste and a fruit juice feeling, and its crisp texture is very unlikely to change without moisture absorption. The present invention was completed by finding that it would not fall apart.

  That is, in the gummy candy according to the present invention, three layers of the first layer to the third layer are formed in order from the inside around the central layer made of gummy, and the first layer and the third layer are mainly composed of sugar alcohol. It consists of the layer which becomes a component, and the 2nd layer consists of a layer which has fats and oils as a main component, It is characterized by the above-mentioned. As the sugar alcohol in the third layer, it is preferable to use a sugar alcohol such as xylitol, maltitol, sorbitol and erythritol, which has endothermic heat and high solubility in water.

  Even if a lipophilic functional component such as vitamins A and E is added to the layer mainly composed of fats and oils, there is no problem. Interestingly, according to the knowledge of the present inventors, by changing the melting point of the fat in the intermediate layer, that is, when the melting point of the fat in the second layer is 24 ° C. to 58 ° C., for example, vitamin E Even if the lipophilic functional component (nutrient component) is added, the odor caused by the component is masked, so that an unpleasant odor is not felt and the taste is not impaired. The higher the melting point of fats and oils, the worse the melting of the mouth when candy is licked, but the gummy candy according to the present invention is a chewing type of candy that is sugar-coated, so even if the melting point of fats and oils is slightly higher There is little effect on melting in the mouth. And in the gummy candy which concerns on this invention, the elution of this functional component is suppressed by making the fat and oil of comparatively high melting point contain the functional component as mentioned above, and an unpleasant odor is not felt. Seems to be.

In the gummy candy according to the present invention, the third layer which is the outermost layer is made of sugar alcohol, and an oily fat layer as a second layer is interposed between the sugar alcohol layer and the central layer made of gummy. Thus, the water content of gummy in the central layer does not migrate to the sugar coating layer composed of the sugar alcohol in the outermost layer, and it has a cool taste and a fruit juice feeling. In addition, by interposing a layer made of sugar alcohol as the first layer between the second layer made of fats and oils and the central layer made of gummi, the sugar-coating layer is peeled off from the gummies and is separated in the mouth. It will not be. Moreover, since the first layer is made of the same sugar alcohol as the outermost layer, there is no sense of incongruity.
In addition, if the second layer of fats and oils has a relatively high melting point of 24 ° C. to 58 ° C., the functional ingredient added to the fats and oils layer does not feel an unpleasant odor, and it is highly functional and delicious. Candy can be provided.

  The central layer of the gummy candy of the present invention is made of gummy. The gummy that can be used in the present invention has a water content of 7% to less than 28%, more preferably 9% to less than 18%, a preparation solution comprising gelatin and water having a bloom strength of 80 to 300, sucrose, syrup, sugar alcohol It is obtained by mixing a solution composed of saccharides such as and drying to an arbitrary moisture. If the water content is less than 7%, the elastic texture of the gummi disappears and it becomes very hard, and if it is 28% or more, the water content is too high to maintain the shape retention. Gelatin having a bloom strength of about 250 and a moisture value of 9% to 18% has the best texture and is preferred as the central layer of the gummy candy of the present invention. In addition, the size of the gummy serving as the central layer is not particularly limited as long as it is easy to eat. For example, the length is 12 mm, the width is 8 mm, the height is 8 mm, and the unit weight is about 0.4 g. There are no particular restrictions.

  The first layer formed on the outer side of the central layer made of gummy and the third layer formed on the outermost side are composed of sugar alcohol as a main component. The sugar alcohol that can be used in the present invention is obtained by reducing monosaccharides, oligosaccharides in which 2 to 10 monosaccharides are bonded, dextrin, starch syrup, starch, or the like by fermentation or hydrogenation. Specifically, xylitol, sorbitol, maltitol, erythritol, mannitol, palatinit, lactitol, linear oligosaccharide alcohol, branched oligosaccharide alcohol, highly saccharified reduced starch syrup, reduced maltose starch syrup, reduced starch syrup, and the like.

Xylitol is a pentose obtained by reduction of D-xylose and has white crystals and a sweetness equivalent to sugar. Naturally, it is contained in many fruits and vegetables such as plums, strawberries, and cauliflower. Its heat of dissolution in water is 34.8 cal / g.
Sorbitol is a hexose having a sweetness of 50 and a heat of dissolution in water of 28.0 cal / g. It is derived from Sorbus acuparia, which is extracted for the first time, and is contained in many fruits and seaweeds.
Mannitol is also a hexose having a heat of dissolution in water of 30.0 cal / g, which is contained in figs, olives and the like.
Erythritol is tetrose having a heat of dissolution in water of 43.0 cal / g.
Furthermore, maltitol is a disaccharide alcohol obtained by hydrogenation using a catalyst of D maltose, which is the main component of malt, and the heat of dissolution in water is 16.3 cal / g.
The solubility of these sugar alcohols in 100 ml of water at 37 ° C. is 256 g for xylitol, 334 g for sorbitol, 201 g for maltitol, and 32 g for mannitol.

  In the present invention, any of the above sugar alcohols can be used. Among these, xylitol, sorbitol, maltitol, and erythritol, which have endothermic or cool taste in water, are particularly preferred for the third outermost layer. . Any one of these sugar alcohols may be used alone, or two or more thereof may be used in combination. Furthermore, among these, sorbitol and xylitol have the most refreshing sensation, and in particular, 100% xylitol has the best sweetness close to sugar. Although mannitol has a higher heat of dissolution than sorbitol, mannitol has a low solubility and therefore tends to be inferior in coolness.

  Moreover, the preferable moisture value of the 3rd layer at this time is less than 5%, and especially preferable is less than 1%. When the moisture value of the third layer exceeds 5%, a cool feeling cannot be obtained. In addition, by adding gelatin and gum arabic to these sugar alcohols, the adhesiveness of the sugar coating can be increased.

  The 2nd layer of the gummy candy of this invention is a layer which has fats and oils as a main component. The fats and oils that can be used in the second layer are not particularly limited. For example, chocolate raw material cocoa butter, palm oil, palm kernel oil, coconut oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower Examples include various vegetable oils and fats such as oil, safflower oil and monkey fat, and processed oils and fats that have been subjected to one or more treatments selected from hydrogenation, fractionation and transesterification. In the 2nd layer in the gummy candy of this invention, these fats and oils can also be used independently, and can also be used even if it combines 2 or more types. Furthermore, these fats and oils may contain various sugars such as sugar and lactose, sugar alcohols as described above, dairy products such as whole milk powder, skim milk powder, and skin milk.

  As the fats and oils, those having a melting point of 24 ° C to 58 ° C can be used, and more preferably 35 ° C to 45 ° C. For example, two types of fats and oils having different melting points can be arbitrarily mixed according to the season to be used, and the melting point can be set higher in summer and lower in winter. In summer, when the outside temperature is high, when the outside temperature rises at a melting point of 24 ° C. or lower, the oils and fats are dissolved, and the surface sugar coat layer oozes out and the appearance and texture are impaired. On the other hand, if the melting point exceeds 58 ° C., the mouthfeel becomes very bad and a waxy texture will result.

  In addition, the second layer mainly composed of fats and oils contains vitamin E, vitamin A, vitamin D, vitamin K, DHA, EPA, linoleic acid, linolenic acid, carotene, etc. as lipophilic functional ingredients. However, the unpleasant odor of each functional ingredient is not felt. In addition, by providing a coating with shellac, starch (for example, trade name “Pullulan”; manufactured by Hayashibara Co., Ltd.) between the second layer and the third layer, a stable gummi candy without bleeding can be obtained. Become.

  In the gummy candy of the present invention in which a layer made of sugar alcohol such as xylitol, sorbitol, maltitol, erythritol and the like and a layer made of fats and oils are sugar-coated on the gummy as described above, the first layer for the entire sugar-coated portion When the total weight ratio of the third layer composed of sugar alcohol is 10% to 80% of the whole, in addition to the desired cool taste, fruit juice feeling and crisp texture, Even if it is added, a highly functional and delicious gummy candy that does not cause the unpleasant smell of the added component is obtained.

  As a specific method for producing the gummy candy of the present invention, first, for example, a gummy having a length of 12 mm, a width of 8 mm, a height of 8 mm, and a unit weight of about 0.4 g is placed in a rotating drum of a sugar-coated bread. Then, while rotating the drum, air is blown, and molasses and powder are applied as necessary to form the first layer with a thickness of 0.01 to 0.2 mm, for example, 0.1 mm. Next, while sending cold air, melt with a hot water bath or the like and apply oils and fats containing lipophilic functional components to form the second layer to 0.5 to 0.7 mm, for example, 0.6 mm. Finally, it is possible to obtain the third layer having a thickness of 0.3 to 0.5 mm, for example, 0.4 mm by applying sugar-coated honey or powder as necessary while blowing air. In addition, desired components such as pigments and fragrances can be added to the preparation solution composed of sugar honey, gum arabic, water and the like in the third layer.

  EXAMPLES Next, although an Example demonstrates this invention in detail, this invention is not restrict | limited at all by these Examples.

Example 1
As raw materials for the sugar coating layer, the following six types of sugar coating syrups (A) to (F) were prepared.
(A) Shellac (trade name “Rack Glaze 32E”; manufactured by Nippon Shellac Industry Co., Ltd.).
(B) underlay syrup; powder maltitol (trade name “Recis”; manufactured by Towa Kasei Kogyo Co., Ltd.) 72 g, 1.5 g of reduced starch syrup and 1 g of gelatin dissolved in 1.5 g of water, 4 g of gum arabic What was melt | dissolved in 12g of water was added, 20g of water was added to this, and it kept at normal temperature.
(C) Oil and fat preparation: 3.0 g of strawberry flavor was added to 100 g of vegetable oil (trade name “Melva 45”; manufactured by Fuji Oil Co., Ltd.) having a melting point of 45 ° C. and kept at 50 ° C. .
(D) Medium syrup; 72 g of powdered maltitol (resis), 1.5 g of reduced starch syrup and 2 g of gum arabic dissolved in 6.0 g of water are added, 23 g of water is further added to dissolve, and strawberry flavor 4 0.0 g was added and kept warm at 30 ° C.
(E) Coat syrup; To 72 g of powdered maltitol (resis), 1.5 g of reduced starch syrup and 2 g of gum arabic are dissolved in 6.0 g of water, 23 g of water is further added to dissolve, and strawberry flavoring. 0 g was added, and 4 g of red beet pigment (trade name “Sunbeat LF”; manufactured by Saneigen FFI Co., Ltd.) was added, and this was kept warm at 30 ° C.
(F) Finishing syrup; 70 g of powdered maltitol (resis) was dissolved in 30 g of water.

  In the description of the following examples and comparative examples, the air blow is 22 ° C. to 25 ° C. and the humidity is not adjusted, the cold air is 15 ° C. and the humidity is not adjusted, and the dry air is 20 ° C. and the humidity is 35%. It was.

First, as a central layer, onion-type sugar-coated bread is charged with 100 g of gummy with a length of 12 mm, a width of 8 mm, a height of 8 mm, and a unit weight of 0.4 g. While constantly sending dry air at a temperature of 20 ° C. and a humidity of 35%, (B) 12.0 g of underlay syrup and 14.0 g of powdered maltitol (resis) were alternately applied to form the first layer.
To this, the step of keeping the temperature at 40 ° C. to 50 ° C., (C) the oil and fat adjusted product, dividing it into 60.0 g with several cold winds and continuously hardening it was repeated to form the second layer.
Next, 0.85 g of (A) shellac (Rack Glaze 32E) was sprayed, and air was blown at 22 ° C. to 25 ° C. to dry it sufficiently. Next, (C) 12.0 g of underlay syrup and 14.0 g of powdered multi-roll (resis) were applied while constantly feeding dry air. Then, while constantly sending dry air, (D) 12.0 g of the hang-up syrup was divided into several times and dried sufficiently. (E) 8.0 g of outer syrup, which was kept warm at 30 ° C., was then divided into several portions in the same manner, and finally (F) 0.5 g of finished syrup was applied and dried sufficiently. Three layers were formed.
The gummy sugar coating obtained in this way was a gummy candy excellent in cool taste and fruit juice feeling.

(Example 2)
The same five types of sugar-coated syrup as (B) to (F) of Example 1 were prepared.
First, 100g of gummy with a length of 12mm, width 8mm, height 8mm, and unit weight 0.4g is put into the onion-type sugar-coated bread, and (B) underlay syrup 12.0g while constantly feeding dry air And powder maltitol (resis) 14.0 g were alternately applied in two portions to form a first layer.
To this, 60.0 g of (C) oil and fat preparation kept at 40 ° C. to 50 ° C., 0.4 g of vitamin E (manufactured by Riken Vitamin Co., Ltd.), which is a lipophilic functional ingredient, is added. The second layer was repeated by repeating the process of applying the cold air continuously and dividing it into several times.
Next, while constantly sending dry air, 12.0 g of the intermediate hanging syrup was divided into several times and sufficiently dried. (E) 8.0 g of the outer syrup which had been kept warm at 30 ° C. was then divided into several times in the same manner, and finally (F) 0.5 g of the finished syrup was applied and dried sufficiently. The third layer was used.
The gummy sugar coating obtained in this way was an excellent gummy candy that had not only an unpleasant smell of vitamin E, which is a functional ingredient, but also a cool taste and fruit juice feeling.

(Example 3)
The same five types of sugar-coated syrup as (B) to (F) of Example 1 were prepared.
First, 100 g of gummy having a length of 12 mm, a width of 8 mm, a height of 8 mm, and a unit weight of 0.4 g is put into the onion-type sugar-coated bread as the center layer, and (B) the underlay syrup 12. 0 g and xylitol (resis) 14.0 g were alternately applied in two portions to form the first layer.
To this, 60.0 g of (C) oil and fat adjusted product kept at 40 ° C. to 50 ° C., 0.3 g of DHA which is a lipophilic functional component, and several times while constantly putting cold air The process of dividing and hardening was repeated to form the second layer.
Next, while constantly sending dry air, (D) 12.0 g of the intermediate syrup was divided into several portions and dried thoroughly, and then kept warm at 30 ° C. (E) 8.0 g of the outer syrup In the same manner, it was divided into several times, and finally (F) 0.5 g of the finished syrup was applied and sufficiently dried to form the third layer.
The gummy sugar coating obtained in this way was an excellent gummy candy not only in terms of cool taste and fruit juice, but also without the unpleasant odor of the functional ingredient DHA.

(Example 4)
The same six types of sugar-coated syrup as in Example 1 were prepared.
First, 100 g of gummy having a length of 12 mm, a width of 8 mm, a height of 8 mm, and a unit weight of 0.4 g is put into the onion-type sugar-coated bread as the central layer, and (B) the underlay syrup while continuously feeding dry air. 0 g and 14.0 g of xylitol were alternately applied in two portions to form a first layer.
To this, the process of adding 1.2 g of citric acid to 60.0 g of (C) oil and fat adjusted product kept warm at 40 ° C. to 50 ° C., and repeatedly setting and cooling several times while constantly putting in cold air is repeated. The second layer.
Next, (A) Shellac (Rack Glaze 32E) 0.85 g is sprayed, blown and dried sufficiently, and then (D) 12.0 g of slack syrup is divided into several times while constantly feeding dry air. It was hung and dried thoroughly. (E) 8.0 g of outer syrup, which was kept warm at 30 ° C., was then divided into several portions in the same manner, and finally (F) 0.5 g of finished syrup was applied and dried sufficiently. Three layers were formed.
The gummy sugar coating obtained in this way was a gummy candy excellent in cool taste and fruit juice feeling.

(Example 5)
(C) The same sugar-coated syrup as in Example 1 was prepared except that the oil / fat preparation was replaced with the following (C ′) oil / fat preparation (milk chocolate).
(C ') Oil and fat preparation; Milk chocolate Chocolate blended with 45 g sugar, cocoa butter 25 g, whole fat powdered milk 15 g, cacao mass 15 g, emulsifier (lecithin) 0.4 g, vanillin 0.1 g is kept at 50 ° C. I left it. The melting point of this oil / fat preparation was 33 ° C.

First, 100 g of gummy with a length of 12 mm, a width of 8 mm, a height of 8 mm and a unit weight of 0.4 g is introduced into the onion-type sugar-coated bread, and (A) shellac (Rack Glaze 32E) 0.85 g Was sprayed, blown and thoroughly dried. While constantly feeding dry air, (B) 12.0 g of underlay syrup and 14.0 g of powdered maltitol (resis) were alternately applied to form the first layer.
To this, (C ′) oil preparation (chocolate) kept at 40 ° C. to 50 ° C. is added to 60.0 g of xylitol 6.0 g, and it is hardened in several portions while constantly adding cold air. The process was repeated to form a second layer.
Next, (A) 0.85 g of shellac (rack glaze 32E) is sprayed, blown and dried sufficiently, and then continuously fed dry air, while (D) 12.0 g of slack syrup is divided into several times. It was hung and dried thoroughly. (E) 8.0 g of outer syrup, which was kept warm at 30 ° C., was then divided into several portions in the same manner, and finally (F) 0.5 g of finished syrup was applied and dried sufficiently. Three layers were formed.
The gummy sugar coating obtained in this way was a gummy candy excellent in cool taste and fruit juice feeling.

(Comparative Example 1)
The same five types of sugar-coated syrup as (A) and (C) to (F) of Example 1 were prepared.
First, 100 g of gummy having a length of 12 mm, a width of 8 mm, a height of 8 mm, and a unit weight of 0.4 g was put into an onion-type sugar-coated bread as a central layer and sufficiently dried. To this, the process of adding 1.2 g of citric acid to 60.0 g of (C) oil and fat adjusted product kept warm at 40 ° C. to 50 ° C., and repeatedly setting and cooling several times while constantly putting in cold air is repeated. It was.
0.85 g of (A) shellac (Rack Glaze 32E) was sprayed on this, and air was blown to dry it sufficiently. Thereafter, while constantly sending dry air, 12.0 g of (D) intermediate syrup was divided into several times and sufficiently dried. (E) 8.0 g of outer syrup, which had been kept warm at 30 ° C., was applied in several portions in the same manner, and finally (F) 0.5 g of finished syrup was applied and dried sufficiently.
The gummy sugar coating obtained in this way had no cool taste, the gummy candy portion and the oily fat layer were easily separated, fell apart in the mouth, and remarkably impaired the texture.

(Comparative Example 2)
In addition to the same four types of sugar-coated syrup as (B) and (D) to (F) of Example 1, the following (G) was prepared.
(G) Underlay syrup containing functional ingredients; powder maltitol (trade name “Recis”; manufactured by Towa Kasei Kogyo Co., Ltd.) 72 g, 1.5 g of reduced starch syrup and 1 g of gelatin dissolved in 1.5 g of water, A solution prepared by dissolving 4 g of gum arabic in 12 g of water was added, and 1.6 g of vitamin E and 20 g of water were added thereto and kept at room temperature.

First, 100 g of gummy having a length of 12 mm, a width of 8 mm, a height of 8 mm, and a unit weight of 0.4 g is put into the onion-type sugar-coated bread as the central layer, and (B) the underlay syrup while continuously feeding dry air. 0 g and powdered maltitol (resis) 14.0 g were alternately applied.
To this, 28.0 g of an underlay syrup containing (G) a functional component, which had been kept at 40 ° C. to 50 ° C., and 32.0 g of powdered maltitol (resis) were alternately applied.
Next, while constantly feeding dry air, (D) 12.0 g of the slop syrup was applied in several portions and dried sufficiently. (E) 8.0 g of outer syrup, which had been kept warm at 30 ° C., was applied in several portions in the same manner, and finally (F) 0.5 g of finished syrup was applied and dried sufficiently.
The sugar cane obtained in this way was a gummy candy that had a cool taste, but had an unpleasant smell of vitamin E as a functional ingredient, and vitamin E was not emulsified and dispersed unevenly.

Claims (4)

  Three layers of a first layer to a third layer are formed in order from the inside around the central layer made of gummy, and the first layer and the third layer are composed mainly of sugar alcohol, and the second layer A gummy candy characterized by comprising a layer mainly composed of fats and oils.   The gummy candy of Claim 1 whose melting | fusing point of fats and oils of a 2nd layer is 24 to 58 degreeC.   The gummy candy of Claim 1 or 2 in which the lipophilic functional component is contained in the fats and oils of the 2nd layer. The gummy candy according to any one of claims 1 to 3, wherein the sugar alcohol of the third layer is at least one selected from the group consisting of xylitol, maltitol, sorbitol, and erythritol.