A kind of exploding filling soft candy and preparation method thereof

Abstract

The present invention relates to a soft candy with a bursting filling, comprising a filling, preferably a semi-solid filling, and a skin encapsulating the filling; the filling comprises 0.1 to 3.0 weight %, preferably 0.5 to 2.0 weight % of Kappa and Iota carrageenan, relative to the weight of the filling, and the ratio of Kappa and Iota carrageenan is 15-45:85-55. The present invention can have a high proportion of a filling with good fluidity under an irregular outer shape (interesting shape, such as a cartoon octopus appearance), without leakage and deformation. The filling has a "bursting feeling" (good fluidity) and has a physical property of stable shape.

Description

Technical Field

[0001] The present invention relates to a soft candy with a bursting filling and a preparation method thereof, belonging to the field of candies, and in particular to a soft candy in the shape of marine life. Background Art

[0002] Currently, the "bursting" soft candies on the market mostly use regular shapes such as round or square due to the risks of leakage or product deformation, such as products from companies such as Want Want, Ames, Bestore, and Dobby.

[0003] Interestingly shaped gummy candies are mainly products such as Trolli and Ames, which have irregular shapes and most of them do not use sandwich technology.

[0004] However, for these "bursting" soft candies, such as those from Want Want, Ames, Bestore, and Duobi, the filling ratio is relatively low (usually around 10%) to prevent leakage and product deformation, resulting in a less pronounced filling texture. Furthermore, the filling is relatively hard and lacks fluidity, failing to achieve a truly "bursting" texture.

[0005] Interestingly shaped gummy candies on the market, such as those from Trolli and Ames, are often irregular in shape and rarely incorporate fillings, resulting in a relatively monotonous taste and flavor. This is because these irregular shapes can easily cause leakage and deformation during use.

[0006] In addition, CN 113180136 A discloses a method for preparing jelly candies. The method uses a portion of the adhesive as the skin material and another portion of the adhesive for flavoring and coloring as the core material. This method, combined with soft capsule equipment, results in a gelatinous, rather than oily, filling in the resulting jelly candies, improving the mouthfeel. K-type carrageenan and I-type carrageenan are used to ensure the candy's molding effect, resulting in a concave-convex shape with sharp edges and a distinct cartoon appearance. However, the candies are not "bursting candies," and to ensure a chewy texture, the candies have a very high hardness.

[0007] Furthermore, CN100452981C discloses a food product comprising a gelatinous water-based shell and a liquid filling, wherein the product uses K-type carrageenan and I-type carrageenan as the sweet wrapper, with K-type carrageenan being the preferred choice. However, the liquid filling in this food product is susceptible to leakage and deformation during manufacture, storage, and use.

[0008] At present, there is a need to develop soft candies with a high filling ratio, a good "bursting" taste and significant effects. This type of soft candy can also have a high filling ratio and a strong "bursting" taste for irregular and interesting shapes. Summary of the Invention

[0009] The present invention aims to solve the above problems by providing a soft candy with a high filling ratio and a significant "bursting effect". Even when formed into irregular shapes, the soft candy has a very high filling ratio and a "bursting effect" without leaking or deforming.

[0010] The purpose of the present invention is solved by the following technical solutions.

[0011] In one aspect, the present invention provides a soft candy with a popping filling, which includes a filling, preferably a semi-solid filling, and a shell encapsulating the filling; the filling contains 0.1 to 3.0 weight%, preferably 0.5 to 2.0 weight% of Kappa and Iota carrageenan in a total weight relative to the weight of the filling, and the ratio of Kappa and Iota carrageenan is 15-45:85-55.

[0012] In one embodiment, the weight of the filling is 13-25%, preferably 15-20% relative to the weight of the exploding filling soft candy.

[0013] In one embodiment, the initial viscosity of the sandwich at 36°C is 100-600 Pa.s. After stirring for 3 to 5 seconds, the viscosity decreases and stabilizes at 60-400 Pa.s. Preferably, the initial viscosity at 36°C is 200-450 Pa.s. After stirring for 3 to 5 seconds, the viscosity decreases and stabilizes at 100-250 Pa.s.

[0014] In another embodiment, the pH of the core is 3.5 to 5, preferably 3.5 to 4.2, more preferably 3.8 to 4.2.

[0015] In one embodiment, the casing comprises gelatin and pectin.

[0016] In one embodiment, the puncture pressure of the outer skin is 2.0 to 4.0 N, the puncture deformation distance is 15 to 20 mm, and the total puncture work is 10 to 30 N.mm; the puncture pressure of the sandwich is 0.01 to 0.2 N, the puncture deformation distance is 1 to 3 mm, and the total puncture work is 0.05 to 1.0 N.mm.

[0017] In one embodiment, the shape of the exploding filling soft candy is irregular, preferably an animal shape, more preferably a marine animal shape, and particularly preferably an octopus or cuttlefish shape.

[0018] In one embodiment, the core is black and comprises cuttlefish ink or cuttlefish ink powder or a combination thereof.

[0019] In one embodiment, the filling further comprises one or more spices selected from the following group: cinnamon, thyme, ginger, nutmeg, rosemary, cumin, cloves, licorice, bay leaves, tangerine peel, lemongrass and tsaoko. Preferably, the filling further comprises one or more of vanilla, lemon peel, orange leaf, orange peel and caramel. More preferably, the filling further comprises cola flavoring.

[0020] In another aspect, the present invention provides a method for preparing the above-mentioned exploding center-filled soft candy, comprising the following steps:

[0021] The unsolidified outer sugar liquid and the center sugar liquid are fed into a pouring machine for pouring and preliminary shaping;

[0022] Drying the soft candy product poured in step 1) to a moisture content of 15%-20%;

[0023] The dried product is demoulded, oiled and packaged as required to obtain the finished product.

[0024] The core comprises 0.1 to 3.0 wt %, preferably 0.5 to 2.0 wt % of Kappa and Iota carrageenan, and the ratio of Kappa to Iota carrageenan is 15-45:85-55.

[0025] In one embodiment, the pouring temperature of the center-filled sugar liquid is 55° C. to 85° C., and / or the viscosity during pouring is 50 to 450 Pa.s, and / or the pH is 3.5 to 5.

[0026] Beneficial effects

[0027] The present invention has the following beneficial effects.

[0028] 1. By compounding different types of carrageenan, the sandwich has both good fluidity and good plasticity, so that the product can achieve a "bursting feeling" without leakage and deformation.

[0029] 2. Under the irregular shape of the outer shell (interesting shape, such as the appearance of a cartoon octopus), there is a high proportion (up to 13%-25% by weight, preferably 15%-20% by weight) of a sandwich with good fluidity without leakage and deformation.

[0030] 3. The filling has a "bursting feeling" (good fluidity) and has the physical property of stable shape.

[0031] 4. It is possible to use cuttlefish ink powder to simulate the state of real ink sandwich, so as to use natural raw materials (non-pigment) for coloring, and to cover the odor (fishy smell) of cuttlefish ink powder by raw materials such as cola flavor and spices.

[0032] 5. When preparing the exploding filling soft candy, the filling can be made to have a three-dimensional full shape and a central position by controlling the temperature and viscosity of the filling during pouring.

[0033] 6. By controlling the pH value of the sandwich, the sandwich can achieve the ideal gel strength, thereby improving the overall anti-extrusion and anti-deformation capabilities of the product. BRIEF DESCRIPTION OF THE DRAWINGS

[0034] Figure 1 A bursting soft candy with a cartoon octopus appearance is shown.

[0035] Figure 2 Shows the product morphology when the sandwich is poured under different temperature conditions.

[0036] Figure 3 Exploding gummy candies showing the appearance of a cartoon octopus at different pH values ​​when adjusted with sodium citrate solution.

[0037] Figure 4 Shows the epidermal puncture curve when performing a puncture experiment.

[0038] Figure 5 Shows the sandwich puncture curve when performing a puncture experiment. DETAILED DESCRIPTION

[0039] In order to have a clearer understanding of the technical features, purposes and beneficial effects of the present invention, the following detailed description of the technical solutions of the present invention is given in conjunction with specific embodiments. It should be understood that these examples are only used to illustrate the present invention and are not used to limit the scope of the present invention.

[0040] 1. Exploding soft candy

[0041] The present invention provides a soft candy with a bursting filling, comprising a filling, preferably a semi-solid filling, and a shell encapsulating the filling; the filling comprises 0.1 to 3.0 weight percent, preferably 0.5 to 2.0 weight percent, of Kappa and Iota carrageenan in a total weight relative to the weight of the filling, and the ratio of Kappa to Iota carrageenan is 15-45:85-55, and preferably, Kappa carrageenan accounts for 25%-35% of the total weight of the two.

[0042] The so-called "bursting" of the bursting soft candy means that the filling itself is in a semi-solid state, similar to egg yolk. Under the action of external force (such as biting, chewing or stirring, etc.), it changes from a semi-solid state to a fluid state in a short period of time. This rapid change in physical properties will give people a taste of liquid flowing out and a feeling of exploding in the mouth.

[0043] On the other hand, the present invention utilizes the difference in physical properties between the filling and the outer shell to cause the filling of the soft candy to ooze out when squeezed by external force during chewing, which is particularly obvious when the outer shell is elastic and tough while the filling is soft and fluid.

[0044] For example, the outer skin uses a gelatin + pectin system, giving it good hardness and elasticity. The filling uses a compound carrageenan system, which has semi-solid / fluid properties. When chewed, the outer skin is squeezed by the teeth until it is deformed to a certain extent before breaking. At the same time, the filling is rapidly squeezed out in a fluid state due to external pressure, achieving a "bursting" mouthfeel. By differentiating the hardness and elasticity of the outer skin and the filling, the present invention ensures that the filling can be squeezed out instantly when the outer skin is bitten.

[0045] More specifically, a texture analyzer (TA.XT-plus texture analyzer from TEXTURE ANALVSER) was used to perform puncture measurements on the crust and the core. The texture analyzer was equipped with a 2mm diameter P / 2E puncture probe. The puncture tests were performed on the crust and the core respectively when the sample and the ambient temperature were between 20°C and 25°C. The pressure when the probe pierced the surface was used as the hardness standard (unit N), the deformation distance during puncture was used as the elasticity standard (unit mm), and the total work done during puncture was used as the overall strength (unit N.mm). As a result, the puncture pressure of the crust was 2.0 to 4.0N, the puncture deformation distance was 15 to 20mm, and the total puncture work was 10 to 30N.mm; the puncture pressure of the core was 0.01 to 0.2N, the puncture deformation distance was 1 to 3mm, and the total puncture work was 0.05 to 1.0N.mm. Preferably, the puncture pressure of the outer skin is 2.5 to 3.5 N, the puncture deformation distance is 15 to 20 mm, and the total puncture work is 15 to 25 N.mm; the puncture pressure of the sandwich is 0.04 to 0.08 N, the puncture deformation distance is 1 to 3 mm, and the total puncture work is 0.1 to 0.5 N.mm

[0046] The key to the excellent bursting effect of the present invention lies in the physical properties of the sandwich. The present invention achieves the physical property of "bursting" of the sandwich by compounding different types of carrageenan. Different types of carrageenan will make the sandwich present different physical properties. If the sandwich is too hard, it will not present the bursting feeling. If the sandwich is too thin, it will have no supporting force, which will easily lead to product leakage and deformation. The product of the present invention is compounded with Kappa carrageenan and Iota carrageenan. The plasticity provided by the high gel strength of Kappa carrageenan is used to maintain the shape stability of the sandwich to prevent leakage and deformation, and the fluid properties of Iota carrageenan are used to give the sandwich a bursting mouthfeel. In the sandwich of the present invention, only Kappa carrageenan and Iota carrageenan are used as gelling agents, without the need to use gellan gum, konjac gum, agar, high-content modified starch, etc.

[0047] In addition, in the existing technology of mixing K-type carrageenan and type I carrageenan, K-type carrageenan is mainly used with a small amount of type I carrageenan as the shell, etc. In order to achieve the "bursting" characteristic, this product uses type I carrageenan as the main filling, leveraging the properties of type I carrageenan to achieve a good fluidity of the filling. At the same time, K-type carrageenan (added in a smaller amount than type I) is used to utilize the properties of K-type carrageenan to reduce the stickiness of type I carrageenan and enhance the overall plasticity and strength. Ultimately, the filling presents a semi-solid state with a certain degree of plasticity and strength. During chewing, the filling can be transformed from a semi-solid state to a fluid state without the unpleasant taste of sticking to teeth or sticking to the mouth.

[0048] In addition, in the prior art exploding filling soft candy products, the filling ratio is relatively low (mostly around 10%), while the present invention, by compounding different types of carrageenan, can contain 13-25%, preferably 15-20% by weight of filling in the exploding filling soft candy even in irregular shapes. The weight ratio of the filling can be 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25 or a range between any two values. Therefore, the product of the present invention has a stronger exploding feeling. In fact, if the product is a regular shape such as a circle, a sphere or a square, the filling ratio in the product can be further increased, for example, up to 30%-50%, such as 30%, 35%, 40%, 45%, 46%, 48% or 50% or a range between any two values.

[0049] The total weight of Kappa and Iota carrageenan relative to the weight of the filling is 0.1 to 3.0 wt%, preferably 0.5 to 2.0 wt%. The lower limit of the total weight of Kappa and Iota carrageenan can also be any one of 0.1, 0.2, 0.3, 0.4, 0.5, 0.6, 0.7, 0.8, 0.9, 1.0, 1.1, 1.2, 1.3, 1.4, and 1.5 wt%, and the upper limit can also be any one of 2.9, 2.8, 2.7, 2.6, 2.5, 2.4, 2.3, 2.2, 2.1, 2.0, 1.9, 1.8, 1.7, and 1.6 wt%. It should be noted that the above lower and upper limits can be arbitrarily combined. If the total weight of Kappa and Iota carrageenan is less than 0.1 wt%, the core may not be able to maintain a stable shape and may leak or deform. If the total weight is higher than 3.0 wt%, the core will be too hard, which will adversely affect the bursting feeling.

[0050] In addition, the ratio of Kappa type and Iota type carrageenan is 15-45:85-55, and of the total weight of the two, Kappa type carrageenan is preferably 25%-35%. Based on the total weight of 100% by weight of Kappa type and Iota type carrageenan, the weight ratio of Kappa type carrageenan can be 15%, 20%, 25%, 35%, 37%, 40%, 41%, 42%, 43%, 44% and 45% by weight. By making Kappa type and Iota type carrageenan in the above ratio, the sandwich has both "bursting feeling" and good plasticity and anti-extrusion ability. When the weight ratio of K-type carrageenan is less than 15% by weight, although the sandwich has a full sense of bursting, the sandwich supporting force (anti-deformation) is insufficient, and there is a serious risk of sandwich leakage. When the weight ratio of K-type carrageenan is higher than 45% by weight, although the supporting force and anti-leakage performance of the sandwich are good, the fluidity is insufficient, thereby affecting the bursting feeling.

[0051] After compounding, the physical properties of the sandwich exhibit a unique "pseudoplasticity" - that is, the viscosity of the fluid decreases with increasing shear rate. At 36°C (human oral temperature), the sandwich is measured using a VT-06 viscometer from Rion, Japan (equipped with a general-purpose No. 2 rotor) at a rotor speed of 1 revolution per second. The initial viscosity is 100-600 Pa.s. After stirring for 3 to 5 seconds, the viscosity rapidly decreases and stabilizes at 60-400 Pa.s. Preferably, the initial viscosity is 200-450 Pa.s. After the rotor is continuously stirred for 3-5 seconds, the viscosity rapidly decreases and stabilizes at 100-250 Pa.s, thereby achieving a physical property conversion from semi-solid to fluid in a short period of time. The present invention achieves a "pseudoplastic" state of the sandwich through compounding (Kappa type + Iota type), so that the sandwich quickly changes from a semi-solid state to a fluid state when chewed.

[0052] The inventors surprisingly discovered that by combining carrageenan with differentiated physical properties of the outer skin and the filling, the product can be given a distinct "bursting feeling".

[0053] In one embodiment, the pH of the core is 3.5 to 5, preferably 3.5 to 4.2, and more preferably 3.8 to 4.2. The pH of the core is measured at room temperature as follows: the core is prepared into a 10% aqueous solution using deionized water and fully dissolved. The pH of the core solution is then measured at room temperature using a METTLER TOLEDO laboratory pH meter FE20.

[0054] By controlling the pH value of the core within the above range, the stability of the carrageenan in high-temperature environments during pouring can be increased, allowing the core to achieve an ideal gel strength, thereby improving the overall extrusion resistance and deformation resistance of the product. Preferably, the pH of the core can be 3.5, 3.6, 3.7, 3.8, 3.9, 4.0, 4.1, 4.2, 4.3, 4.4, 4.5, 4.6, 4.7, 4.8, 4.9, 5.0, or any range between two values, such as 3.7 to 4.8, 3.6 to 4.5, etc. When the core pH is within this range, the gel stability of the carrageenan, particularly kappa carrageenan, can be improved, allowing the core to maintain a certain plasticity, enhancing the overall extrusion resistance and deformation resistance of the product, and allowing it to recover its shape after extrusion, especially after continuous pressing.

[0055] In one embodiment, the shape of the exploding filling soft candy is irregular, especially irregular interesting pattern shapes, such as cartoon characters, animals, marine animals, and particularly preferably octopus or cuttlefish (squid) shapes, thereby giving the product an interesting appearance and increasing its appeal to consumers, especially children and women.

[0056] Octopuses and cuttlefish (squids) can release ink to protect themselves in dangerous situations, which is a perfect match for the nature of exploding gummy candies, making them the preferred image. Currently, no marine life-themed gummy candies on the market have simulated the octopus's ink-spraying concept through filling technology.

[0057] In this case, to simulate the process more realistically and enhance the sense of immersion, it is preferred to set the filling to black. In the prior art, black soft candies are often colored using pigments such as vegetable carbon black. Vegetable carbon black is a food coloring, and as an additive, consumers have some concerns about foods containing it.

[0058] The present invention uses natural black materials (non-pigmentary) such as cuttlefish ink or cuttlefish ink powder instead of pigments for black coloring, eliminating these concerns. Furthermore, the natural cuttlefish ink imparts the product with authentic cuttlefish ink color and characteristics, imparting a seafood-like texture and creating a more realistic octopus or cuttlefish simulation.

[0059] However, because natural cuttlefish ink or cuttlefish powder has a strong characteristic seafood (fishy) flavor, it is typically used only in cuttlefish ink rice, cuttlefish ink noodles, or similar products in the prior art. Currently, it has not been found in confectionery products because its fishy smell does not match the sweetness of confectionery products, especially soft candies. Attempts have been made to add one or more spices to suppress the unpleasant odor of cuttlefish ink or cuttlefish powder. For example, the filling can include one or more spices selected from the following group to remove the fishy odor of cuttlefish ink or cuttlefish powder: cinnamon, thyme, ginger, nutmeg, rosemary, cumin, cloves, licorice, bay leaf, tangerine peel, lemongrass, and tsaoko. However, these spices themselves may introduce other unpleasant flavors that conflict with the flavor of the soft candy. Therefore, after extensive research, the filling can also include one or more spices selected from the second group consisting of vanilla, lemon peel, orange leaf, orange peel, and caramel. It is particularly preferred that the filling further include cola flavoring. By combining the spices, the second group of ingredients and the cola flavor, the flavor of the filling can be set to cola flavor, so that the filling has both the natural squid ink characteristics and the natural, odorless cola aroma.

[0060] 2. Preparation method of explosive filling soft candy

[0061] The present invention also provides a preparation method of the above-mentioned exploding filling soft candy, which comprises the following steps: (1) feeding unsolidified outer sugar liquid and filling sugar liquid into a pouring machine for pouring, preferably using a concentric nozzle for simultaneous pouring, and performing preliminary forming; (2) drying the soft candy product poured in step 5) to a moisture content of 15%-20%; (3) demolding the above-mentioned dried product, applying oil as needed, and packaging to obtain a finished product, wherein the filling contains Kappa and Iota carrageenan with a total weight of 0.5 to 3.0% by weight, preferably 1 to 2.5% by weight, of the filling weight, and the ratio of Kappa and Iota carrageenan is 15-45:85-55, preferably Kappa carrageenan accounts for 25%-35%.

[0062] In the existing exploding filling soft candies, in order to prevent the filling from leaking and the product from deforming, the filling ratio is relatively low (mostly around 10%), and the filling tastes unclear. In addition, the filling is hard and lacks fluidity, and cannot achieve the true "exploding filling" taste.

[0063] The present invention solves the problems of production process and "bursting" taste by compounding Kappa and Iota carrageenan in the above content and proportion in the sandwich, and can increase the sandwich proportion to 13-25%, preferably 15-20% by weight.

[0064] Specifically, the Kappa and Iota carrageenan in the above-mentioned content and ratio can better maintain the shape and position of the flow center in the product.

[0065] In addition, the gel strength of the carrageenan in the sandwich at different temperatures will directly affect the fluid properties and physical properties (viscosity) of the sandwich. The pouring temperature of the sandwich sugar liquid of the present invention can be set to 55°C to 85°C, and the viscosity during pouring is 50 to 450 Pa.s. Preferably, the pouring temperature is 65°C to 75°C, and the viscosity during pouring is 100 to 300 Pa.s. When the pouring temperature and viscosity of the sandwich are within this range, the sandwich is in a "three-dimensional spherical" state after pouring, and the stability and position are optimal. The viscosity during pouring is measured using a VT-06 viscometer from Rion, Japan, using a general-purpose 1# rotor at a rotor speed of 1 revolution / second.

[0066] In addition, one or more acidulants selected from citric acid, malic acid, lactic acid, and tartaric acid are often added to the center-filled sugar solution for flavoring and to reduce the product's sweetness. This can lead to a decrease in pH. Kappa carrageenan is unstable at high temperatures in low pH environments, affecting gel strength and stability. The present invention improves gel stability by controlling the center-filled sugar solution's temperature within the aforementioned range by using a stirring pot and interlayer water in the pipes before adding the acidulant.

[0067] In addition, the pH of the sandwich sugar solution of the present invention is 3.5 to 5. This pH range can increase the stability of carrageenan in a high temperature environment during pouring. The preferred pH is 3.5 to 4.2, and more preferably 3.8 to 4.2. The lower limit of the pH value can be 3.6, 3.7, 3.8 and 3.9, and the upper limit can be 5, 4.9, 4.8, 4.7, 4.6, 4.5, 4.4, 4.3, 4.2, 4.1 and 4.0. It should be noted that the pH of the sandwich sugar solution is measured as follows: after the sandwich sugar solution is cooled to room temperature (normal temperature), the sandwich is prepared into a 10% aqueous solution using deionized water and fully dissolved, and the above-mentioned sandwich aqueous solution is measured at room temperature using a laboratory pH meter FE20 from METTLER TOLEDO.

[0068] Specifically, the sandwich of the present invention uses a compound of K-type and I-type carrageenan, and an acidulant is added for taste. K-type and I-type carrageenan are extremely unstable in low pH and high temperature environments, decomposing and losing their gel properties in a short period of time. The higher the temperature and the lower the pH, the more unstable the carrageenan gel. Because the pouring temperature of this product is relatively high (55°C to 85°C), if the pH falls below a certain value, the gel strength and stability of the sandwich will continue to decrease as the pH value decreases. This is manifested as: the lower the pH, the more difficult it is for the sandwich to maintain a three-dimensional shape, the worse the extrusion resistance, and the sandwich gradually loses viscosity and disperses and sinks in the outer shell.

[0069] The above problems are solved by adjusting the pH of the filling sugar solution to 3.5 to 5, so that the filling hardness and plasticity are excellent, the shape is three-dimensional, the filling is centered, and the compression and deformation resistance are excellent. The appearance of the popping soft candy does not change after continuous squeezing.

[0070] Example

[0071] Example 1

[0072] The exploding center-filled soft candy products a to f of the present invention are prepared according to the following process flow.

[0073] (I) Production process of outer sugar solution

[0074] 1) Gelatinization: Add 60-80°C hot water (2-3 times the weight of gelatin) to a gelatinization tank, then add gelatin and pectin, and stir until the gelatin is completely dissolved to obtain gelatin solution A.

[0075] 2) Sugar dissolution: Add 30%-50% of white sugar and 40%-60% of isomaltooligosaccharide syrup relative to the weight of the entire husk to gelatin solution A (gelatin content 5%-10%), and stir until the sugar is completely dissolved to obtain mixture B;

[0076] 3) Sugar boiling: Vacuum degas the mixture B until the liquid is transparent and free of bubbles to obtain a mixed liquid, which is concentrated to obtain liquid C. The temperature is 70°C-90°C and the sugar content is 70-80 brix;

[0077] 4) Preparation: adding an acidulant, edible flavoring, etc. to the mixed liquid obtained in step 3) and mixing them uniformly to obtain a skin sugar liquid;

[0078] (II) Process flow of making sandwich sugar solution

[0079] 1) Mixing: Based on the weight of the filling, 0.5% to 3.0% carrageenan is mixed with 3% to 5% white sugar, 0.3% to 3% sodium citrate, and 0.01% to 0.1% sucrose ester;

[0080] 2) mixing the mixture of material 1) with 60%-80% isomaltooligosaccharide, 10%-30% white sugar, and 0.5%-3% shortening based on the weight of the filling, and adding 10%-20% hot water and stirring until the sugar colloid is completely dissolved, to obtain material A;

[0081] 3) Boiling: Boil and concentrate the above material A to form material B with a sugar content of 65-80 brix;

[0082] 4) Preparation: Add cuttlefish ink seasoning powder, spices, acidulants, edible flavors, etc. to the material B obtained after concentration in step 3) and mix them evenly to obtain a filling sugar solution;

[0083] 5) Casting: The prepared liquid of the outer skin and the filling is fed into the casting machine for casting;

[0084] 6) Drying: The soft candy product poured in step 5) is placed in a closed space at a temperature of 20°C-30°C and a relative humidity of ≤40% and dried until the moisture content reaches 15%-20%;

[0085] 7) The dried product is demoulded, oiled, and packaged to obtain the finished product.

[0086] Example 2

[0087] Since cuttlefish ink and cuttlefish ink powder have a relatively obvious seafood characteristic flavor (fishy smell), which conflicts with the refreshing and sweet and sour flavor of the gummy candy itself, additional ingredients that can remove the fishy smell and are consistent with the characteristics of the gummy candy need to be added for use.

[0088] Commonly used edible ingredients that can remove fishy odors were added to this product for testing: cinnamon, thyme, ginger, nutmeg, rosemary, cumin, cloves, licorice, bay leaves, tangerine peel, lemongrass, tsaoko, lemon peel, tangerine leaves, orange peel, caramel, and vanilla. The results are shown in Table 1 below:

[0089] Table 1 Sea odor masking experiment 1

[0090]

[0091] The ingredients in Group 3 can effectively remove the fishy smell of cuttlefish ink / cuttlefish ink powder without introducing any other odors, and they do not conflict with the sweet and sour taste of the gummy candy.

[0092] Through analysis, it was found that the characteristic flavors of most of the raw materials in Group 3 are indispensable elements in the flavor of cola. The taste of cola itself is very compatible with the sweet and sour characteristics of gummy candies. Using the raw materials in Group 3 with cola flavor essence can not only remove the fishy smell of cuttlefish ink but also enhance the authenticity and aroma of the cola flavor.

[0093] Cinnamon, nutmeg, bay leaves, and cloves were prepared into a composite spice and matched with other ingredients in the group. The results are shown in Table 2 below:

[0094] Table 2 Sea odor masking experiment 2

[0095]

[0096]

[0097] Through the test results, it was finally determined that the combination of compound spices + orange peel or compound spices + caramel is preferred for use with cola flavoring.

[0098] Example 3

[0099] This example is used to determine the optimal filling ratio. Filled soft candy products a to e were prepared according to the method of Example 1. The outer shell included gelatin and pectin, 40% granulated sugar, and 50% isomaltooligosaccharide syrup. The combined content of Kappa and Iota carrageenan in the filling was 1%, with a ratio of 40:60. In the filling sugar solution production process, step 1) of the mixing process included 4% granulated sugar, 1% sodium citrate, and 0.05% sucrose ester. In step 2), the addition amounts of isomaltooligosaccharide, 20% granulated sugar, and 2% shortening were 70%.

[0100] Experiments were conducted by adding different weight ratios of fillings to octopus-shaped soft candies. The results are shown in Table 3 below.

[0101] Table 3 Experimental results of sandwich ratio (optimal sandwich ratio set under octopus-shaped appearance):

[0102]

[0103] The results show that when the filling ratio is 13% to 25% by weight, the filling can be basically completely wrapped, and the filling taste and mouthfeel are obvious without damaging the bursting feeling of the product.

[0104] Example 4

[0105] (a) Experiment a

[0106] This example demonstrates the properties of the centering when Kappa and Iota carrageenan are added in varying proportions. Centered soft candy products a through e were prepared according to the method of Example 1. The outer shells included gelatin and pectin, with a 40% granulated sugar content and a 50% isomaltooligosaccharide syrup content. The proportions of the components other than carrageenan used in the centering sugar solution preparation process were the same as in Example 3.

[0107] When either Kappa type or Iota type carrageenan was added alone at different ratios, the results are shown in Table 4 below.

[0108] Table 4 Experimental results of adding Kappa and Iota carrageenan at different weight ratios:

[0109]

[0110] The results show that when Kappa carrageenan is used alone, although it has strong gelling power, it has poor fluidity, excellent plasticity and hardness, and is resistant to deformation. When Iota carrageenan is used alone, it has weak gelling power, excellent fluidity, good fluid properties, basically no plasticity, and is easy to deform and leak.

[0111] Therefore, the present invention chooses to use the two in combination, and selects the range of products b and c to compound the two types of carrageenan.

[0112] (b) Experiment b

[0113] This example, by varying the relative proportions of Kappa and Iota carrageenan in the sandwich, found the optimal ratio for a sandwich that had both a "bursting sensation" and good plasticity and extrusion resistance. The total weight of Kappa and Iota carrageenan in the sandwich was 1.2%, and the remaining components and proportions were the same as in Experiment A. The sandwich viscosity was measured at 36°C (oral temperature) using a VT-06 viscometer from Rion, Japan (equipped with a universal 2# rotor). The initial viscosity was measured, followed by stirring for 5 seconds at a rotor speed of 1 revolution per second, and the viscosity at this point was then measured. The experimental results are shown in Table 5 below.

[0114] Table 5 Experimental results of different relative proportions of Kappa and Iota carrageenan in sandwiches

[0115]

[0116] Table 4 shows that products 2#, 3#, 4#, and 5# are acceptable. Specifically, they exhibit strong core deformation resistance, a significant difference between initial and post-stress viscosity, and a lower viscosity after the stress stabilizes, allowing the core to transition from a semi-solid to a fluid state in a short period of time. Among these, the blend ratio of product 4# achieves the best results.

[0117] Example 5

[0118] This example demonstrates the gelling properties of the carrageenan in product #4 of Example 2 (containing a 40%:60% ratio of Kappa carrageenan to Iota carrageenan) at different pouring temperatures, aiming to identify the optimal pouring temperature. A filling solution was poured into an irregularly shaped shell (a cartoon octopus mold). The contents of the other components in this example were the same as in Example 3, except that the combined weight of Kappa and Iota carrageenan in the filling was 1.2%, with a 40:60 ratio.

[0119] The pouring temperature and viscosity are shown in Table 6 below. Table 6 also shows the sandwich and gel states of the final product. The viscosity values ​​were measured using a VT-06 viscometer from Rion, Japan, using a general-purpose #1 rotor at a rotor speed of 1 revolution per second.

[0120] In addition, the product forms can be shown from left to right. Figure 2 middle.

[0121] Table 6 Sandwich state and gel state of the final product

[0122]

[0123]

[0124] Table 6 shows that a core pouring temperature of 55°C to 85°C is acceptable, allowing the core to maintain a stable shape while being located in the center or slightly below the center of the product. The best results are achieved when the core pouring temperature is 65°C to 75°C and the viscosity is 100 to 300 Pa.s.

[0125] Example 6

[0126] This example studies the product cast at 65° C. in Example 5. By adjusting the pH value of the core, the gel stability of the carrageenan is improved, so that the core maintains a certain plasticity and enhances the overall anti-extrusion and anti-deformation capabilities of the product.

[0127] After adding malic acid to the center sugar solution to flavor and reduce the sweetness of the product, sodium citrate is added to adjust the pH of the sugar solution, adjusting the pH value of the center to between 3.5 and 5 to achieve different strengths of the product.

[0128] The experimental results show that Figure 3 middle.

[0129] The pH value of the left picture is 3.0-3.4. Within this pH range, the filling is soft, non-plastic, and not three-dimensional. The filling is entirely deposited on the face, and has poor extrusion resistance and deforms after extrusion, making it unsuitable as a product of the present invention.

[0130] The pH of the middle figure is 3.5-3.8. Within this pH range, the hardness and plasticity of the sandwich are improved, the shape is more three-dimensional, the sandwich position is close to the middle, the extrusion resistance is good, and the shape can be restored after extrusion, which is suitable as the product of the present invention.

[0131] The pH value of the right picture is 3.8-4.2, the core hardness and plasticity are excellent, the shape is three-dimensional, the core is centered, the extrusion and deformation resistance are excellent, and the shape does not change after continuous extrusion, making it the most suitable product for the present invention.

[0132] Example 7

[0133] The skin and core of the product (Example 5, cast at 55°C to 75°C, with a core sugar solution pH of 3.4 to 3.8) were punctured using a TA.XT-plus texture analyzer from TEXTURE ANALVSER. The texture analyzer, equipped with a 2mm diameter P / 2E puncture probe, was used to perform puncture tests on both the skin and core. The pressure applied when the probe pierced the surface was used as the hardness standard (unit: N), the deformation distance during puncture was used as the elasticity standard (unit: mm), and the total work done during puncture was used as the overall strength standard (unit: N / mm). The experimental results are shown in Table 7.

[0134] Table 7 Puncture test results of outer skin and inner core

[0135]

[0136] The puncture curves of the outer skin and the inner core are as follows: Figure 4 and Figure 5 shown.

[0137] Due to the above-mentioned differences in the physical properties (hardness, elasticity, etc.) of the outer skin and the filling, the "bursting" feeling of the filling is enhanced: when chewing, the outer skin is squeezed by the teeth to a certain deformation before it breaks, and at the same time the filling is quickly squeezed out in a fluid state under external pressure, achieving a "bursting" taste.

[0138] The above is only a preferred embodiment of the present invention. It should be pointed out that for ordinary technicians in this technical field, several improvements and modifications can be made without departing from the principles of the present invention. These improvements and modifications should also be regarded as the scope of protection of the present invention.

Claims

1. A soft candy with a filling that bursts, comprising a semi-solid filling and a shell that encapsulates the filling; The core comprises 0.1 to 3.0 wt% of Kappa and Iota carrageenan in total weight relative to the core weight, and the weight ratio of Kappa and Iota carrageenan is 15-45:85-55, The so-called bursting refers to the semi-solid sandwich changing from a semi-solid state to a fluid state in a short time under the action of external force; The initial viscosity of the sandwich at 36° C. is 100-600 Pa.s. After stirring for 3 to 5 seconds, the viscosity decreases and stabilizes at 60-400 Pa.s, which is measured using a VT-06 viscometer from Rion, Japan, equipped with a universal 2# rotor and a rotor speed of 1 revolution per second; and The puncture pressure of the sandwich is 0.01 to 0.2 N, the puncture deformation distance is 1 to 3 mm, and the total puncture work is 0.05 to 1.0 N.mm. This is obtained by using a TA.XT-plus texture analyzer from TEXTURE ANALVSER, equipped with a 2 mm diameter P / 2E puncture probe, and performing a puncture test when the measurement sample and the ambient temperature are between 20°C and 25°C.

2. The explosive filling soft candy according to claim 1, characterized in that: The core comprises 0.5 to 2.0 wt% of Kappa and Iota carrageenan in total relative to the weight of the core.

3. The explosive filling soft candy according to claim 1, characterized in that: The weight of the filling is 13-25% relative to the weight of the exploding filling soft candy.

4. The explosive filling soft candy according to claim 1, characterized in that: The content of the filling is 15-20% by weight relative to the weight of the exploding filling soft candy.

5. The explosive filling soft candy according to claim 1, characterized in that: The initial viscosity of the sandwich at 36° C. is 200-450 Pa.s. After stirring for 3 to 5 seconds, the viscosity decreases and stabilizes at 100-250 Pa.s.

6. The explosive filling soft candy according to claim 1 or 5, characterized in that: The pH of the core is 3.5 to 5.

7. The explosive filling soft candy according to claim 6, characterized in that: The pH of the sandwich is 3.5-4.

2.

8. The explosive filling soft candy according to claim 6, characterized in that: The pH of the sandwich is 3.8-4.

2.

9. The explosive filling soft candy according to claim 1, characterized in that: The casing comprises gelatin and pectin.

10. The explosive filling soft candy according to claim 1, characterized in that: The puncture pressure of the outer skin is 2.0 to 4.0 N, the puncture deformation distance is 15 to 20 mm, and the total puncture work is 10 to 30 N.mm.

11. The explosive filling soft candy according to claim 1, characterized in that: The shape of the exploding filling soft candy is irregular.

12. The explosive filling soft candy according to claim 11, characterized in that: The shape of the exploding filling soft candy is an animal shape.

13. The explosive filling soft candy according to claim 11, characterized in that: The shape of the exploding filling soft candy is the shape of marine animals.

14. The explosive filling soft candy according to claim 11, characterized in that: The shape of the exploding filling soft candy is an octopus or cuttlefish shape.

15. The explosive filling soft candy according to claim 1, characterized in that: The filling contains cuttlefish ink or cuttlefish ink powder or a combination thereof.

16. The explosive filling soft candy according to claim 15, characterized in that: The filling further comprises one or more spices selected from the following group: cinnamon, thyme, ginger, nutmeg, rosemary, cumin, cloves, liquorice, bay leaf, tangerine peel, lemongrass and amomum villosum.

17. The explosive filling soft candy according to claim 16, characterized in that: The filling further comprises one or more of vanilla, lemon peel, orange leaves, orange peel and caramel.

18. The explosive filling soft candy according to claim 16 or 17, characterized in that: The sandwich also includes cola flavor.

19. The method for preparing the explosive filling soft candy according to any one of claims 1 to 18, comprising the following steps: (1) feeding the unsolidified outer sugar solution and the center sugar solution into a pouring machine for pouring and preliminary forming; (2) drying the soft candy product poured in step 1) to a moisture content of 15% to 20%; (3) demolding the dried product, applying oil as needed, and packaging to obtain a soft candy with a filling, which includes a semi-solid filling and a skin encapsulating the filling. in, The core comprises Kappa and Iota carrageenan in an amount of 0.1 to 3.0 wt% based on the core weight, and the ratio of Kappa and Iota carrageenan is 15-45:85-55. The so-called bursting refers to the semi-solid sandwich changing from a semi-solid state to a fluid state in a short time under the action of external force; The initial viscosity of the sandwich at 36° C. is 100-600 Pa.s. After stirring for 3 to 5 seconds, the viscosity decreases and stabilizes at 60-400 Pa.s.

20. The preparation method according to claim 19, characterized in that The core comprises Kappa and Iota carrageenan in an amount of 0.5 to 2.0 wt % based on the weight of the core.

21. The preparation method according to claim 19, characterized in that The pouring temperature of the center-filled sugar liquid is 55° C. to 85° C., and / or the viscosity during pouring is 50 to 450 Pa.s, and / or the pH value is 3.5 to 5.

Images