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Gummy-containing soft candy and production method thereof

A gummy and soft candy technology, applied in confectionery, confectionery industry, food science and other directions to achieve soft taste and improve production efficiency

Inactive Publication Date: 2011-08-31
UHA MIKAKUTO CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the above-mentioned confectionery with linear gummy candies is manufactured in a batch system by pre-molding linear gummy candies, and continuous production still needs to be studied.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

manufacture example 1

[0061] (modulation of soft candy embryo)

[0062] 30 parts of granulated sugar, 45.2 parts of starch syrup, 7 parts of vegetable oil, and 0.5 part of emulsifier were boiled in a vacuum pot (manufactured by Shimizu Physical and Chemical Equipment Co., Ltd.) until the water content reached 5%. Next, after cooling (90° C.), 2.4 parts of gelatin were mixed with a pressurized mixer (manufactured by Hobart). Further, 6.7 parts of fondant were mixed with a kneader (manufactured by Satake Chemical Machinery Co., Ltd.), and aged overnight to obtain a soft candy base with a moisture content of 7%.

manufacture example 2

[0064] (modulation of gummy material)

[0065] Boil 20 parts of granulated sugar and 60 parts of starch syrup in a vacuum pot until the water content reaches 17%. After cooling (at room temperature) the boiled sugar solution, mix 15 parts of gelatinized starch derived from dent corn, 2 parts of acidulant, 2 parts of fruit juice, and 0.2 parts of fragrance, and reheat (65° C.) to obtain a moisture content of 18%. gummies.

Embodiment 1

[0067] Put the soft candy base prepared in Production Example 1 and the gummy candy base prepared in Production Example 2 into an extruder (manufactured by SUEHIRO EPM Co., Ltd.) with a double-nozzle structure, and mix them at a ratio of 1:1 (by weight) ) from the outer nozzle (inner diameter 5 cm) and the inner nozzle (inner diameter 3 cm) to simultaneously extrude the jelly candy base prepared in Production Example 1 and the gummy candy base prepared in Production Example 2, and insert the gummy candy to form The surrounding state of the linear gummy candy is wrapped by the soft candy blank, and then stretch the blank obtained and after being shaped into a cuboid, obtain the soft candy (about 5g in size, about 5g, A cuboid with a length of 2 cm and a height of 1 cm). The linear gummy candies in the jelly candy added after cutting are wrapped around the jelly candies, and have an unprecedented soft mouthfeel. In addition, compared with the previous batch method, continuous p...

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PUM

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Abstract

An object of the present invention is to improve the productivity in producing a soft candy having a new food texture and to provide a gummy-containing soft candy having a new food texture that can exhibit advantage effects of the soft candy and the gummy being used in combination and that is produced at drastically improved productivity and the production method thereof. A gummy-containing soft candy, characterized in that a linear gummy having a water content of 10 to 25 wt % is inserted into a soft candy dough containing one or more carbohydrates as solid matter, as the linear gummy is enclosed by the soft candy dough and the linear gummy contains +- starch. The gummy-containing soft candy is produced by simultaneous extrusion of a gummy dough and a soft candy dough.

Description

technical field [0001] The present invention relates to a soft candy with a novel mouth feel and a method for producing the same. Background technique [0002] Candies can be roughly classified into hard candies with a water content of 6% or less and soft candies with a moisture content of 6 to 20% according to the Japanese Agriculture and Forestry Standards (No. 1086, June 4, 1978). While the former is hard, the latter is characterized by softness. Both use saccharides such as granulated sugar and starch syrup as the main ingredients. In addition, various sweets can be manufactured from soft candies by changing the types of sub-materials and the water content. In particular, soft candies that use oil and gelatin as auxiliary ingredients and contain air bubbles are known and loved by many consumers as a favorite food around them. Soft candies are completely different from hard candies in that they can be given various textures, and various studies are being conducted acco...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/36A23G3/34A23L21/10
CPCA23G3/54A23G3/42A23G3/0068
Inventor 增本幸一潮健次松居雄毅山田泰正山田一郎
Owner UHA MIKAKUTO CO LTD
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