Soft sweets and method for producing soft sweets

Abstract

The present invention provides a soft candy comprising a dough composition containing a sugar, a sugar substance that inhibits crystallization of the sugar, and a thickener, characterized in that the dough composition has a specific gravity of 1.00-1.25 g / cm3, the ratio of the sugar to the total mass of the sugar and the sugar substance that inhibits crystallization of the sugar in the dough composition is 50-75 mass%, or the ratio of the sugar to the total mass of the sugar and the sugar substance that inhibits crystallization of the sugar in the dough composition is 50-75 mass%, or the ratio of the sugar to the total mass of the sugar and the sugar substance that inhibits crystallization of the sugar in the dough composition is 50-75 mass%. Among air bubbles present in a cross section of the soft sweets produced by shaping the dough composition, the total area of air bubbles having an area of 0.05 mm2 or more is 80% or less with respect to the total area of the air bubbles. The soft sweets have excellent shape retention and peelability.

Description

Technical Field The present invention relates to soft candy and a method for producing the soft candy. This application claims priority based on Japanese Patent Application No. 2022-133699 filed in Japan on August 24, 2022, the contents of which are incorporated herein by reference. Background Art Gummy candies are popular among people of all ages because they provide a pleasant and chewy texture that can be enjoyed for a long time. Patent Document 1 discloses a soft candy characterized in that it is made of at least sugar, vegetable oil, emulsifier, and sugar microcrystals with a crystal size of less than 30 μm, and has a chewing property of 5000 to 23000 (g·s). This soft candy has the excellent characteristics of being soft to chew and not easy to stick to teeth. [Prior art literature] [Patent Document 1] International Publication No. 2002 / 009530 Since the soft candies disclosed in Patent Document 1 are easily adhered to each other, they are usually sold in individual packages. However, in recent years, consumers have demanded simplification of packaging, that is, de-individualization, in order to realize a sustainable society. In order to separate the soft candies into individual packages, the surface of the soft candies is generally coated with a sugar coating or a film, but the problem is that the coating layer and the soft candy portion have different mouthfeels. One of the objects of the present invention is to provide soft candy having excellent shape retention and peeling properties. Summary of the invention

[0001] A soft candy, comprising a dough composition containing sugar, a saccharide that inhibits sugar crystallization, and a thickener, characterized in that: The specific gravity of the dough composition is 1.00-1.25 g / cm 3 , In the dough composition, the ratio of the sugar to the total mass of the sugar and the saccharide that inhibits crystallization of the sugar is 50 to 75 mass %.

[0002] The soft candy according to [1], wherein the dough composition further contains 6.5 to 9.0 mass % of water based on the total mass of the dough composition.

[0003] The soft candy according to [1] or [2], wherein the dough composition further contains 0.04 to 2.0 mass % of calcium based on the total mass of the dough composition.

[0004] The soft candy according to any one of [1] to [3], wherein the sugar is composed of sugar crystals having an average crystal size of less than 30 μm.

[0005] The soft candy according to any one of [1] to [4], wherein the thickener is at least one selected from the group consisting of gelatin, starch, processed starch, pullulan, gum arabic, pectin, guar gum, xanthan gum, tamarind gum, carrageenan, deacylated gellan gum, natural gellan gum, psyllium seed gum, and carboxymethyl cellulose.

[0006] The soft candy according to any one of [1] to [5], wherein the dough composition further contains vegetable oil. The vegetable oil is at least one selected from the group consisting of palm oil, soybean oil, rapeseed oil, sunflower seed oil, palm kernel oil, cottonseed oil, peanut oil, olive oil, coconut oil, corn oil, sesame oil, castor oil, and linseed oil.

[0007] The soft candy according to [6], wherein the dough composition further contains an emulsifier, The emulsifier is at least one selected from the group consisting of sucrose fatty acid esters, sorbitan fatty acid esters, lecithin, and glycerol fatty acid esters.

[0008] The soft candy according to any one of [1] to [7], wherein among the bubbles existing in the cross section of the soft candy produced by molding the dough composition, the area of ​​the bubbles is 0.05 mm 2 The total area of ​​bubbles of 100 Å and above is 80% or less relative to the total area of ​​bubbles present in the cross section.

[0009] The soft candy according to any one of [1] to [8], wherein a plurality of the soft candies are packaged naked in one packaging container.

[0010] The soft candy according to any one of [1] to [9], wherein the soft candy is not individually packaged.

[0011] A soft candy, comprising a dough composition containing sugar, a saccharide that inhibits sugar crystallization, and a thickener, characterized in that: The specific gravity of the dough composition is 1.00-1.25 g / cm 3 , Among the bubbles existing in the cross section of the soft candy produced by molding the dough composition, the area of ​​0.05 mm 2 The total area of ​​bubbles of 100 Å and above is 80% or less relative to the total area of ​​bubbles present in the cross section.

[0012] The soft candy as described in

[11] , wherein the dough composition further contains 6.5 to 9.0 mass % of water based on the total mass of the dough composition.

[0013] The soft candy according to

[11] or

[12] , wherein the dough composition further contains 0.04 to 2.0 mass % of calcium based on the total mass of the dough composition.

[0014] The soft candy according to any one of

[11] to

[13] , wherein the sugar is composed of sugar crystals having an average crystal size of less than 30 μm.

[0015] The soft candy according to any one of

[11] to

[14] , wherein the thickener is at least one selected from the group consisting of gelatin, starch, processed starch, pullulan, gum arabic, pectin, guar gum, xanthan gum, tamarind gum, carrageenan, deacylated gellan gum, natural gellan gum, psyllium seed gum, and carboxymethyl cellulose.

[0016] The soft candy according to any one of

[11] to

[15] , wherein the dough composition further contains vegetable oil. The vegetable oil is at least one selected from the group consisting of palm oil, soybean oil, rapeseed oil, sunflower seed oil, palm kernel oil, cottonseed oil, peanut oil, olive oil, coconut oil, corn oil, sesame oil, castor oil, and linseed oil.

[0017] The soft candy according to

[16] , wherein the dough composition further contains an emulsifier, The emulsifier is at least one selected from the group consisting of sucrose fatty acid esters, sorbitan fatty acid esters, lecithin, and glycerol fatty acid esters.

[0018] The soft candy according to any one of

[11] to

[17] , wherein the ratio of the sugar to the total mass of the sugar and the saccharide that inhibits crystallization of the sugar is 50 to 75% by mass.

[0019] The soft candy according to any one of

[11] to

[18] , wherein a plurality of the soft candies are packaged naked in one packaging container.

[0020] The soft candy according to any one of

[11] to

[19] , wherein the soft candy is not individually packaged.

[0021] A method for producing soft candy, comprising: In a soft candy base solution preparation step, sugar, a saccharide that inhibits sugar crystallization, and water are mixed to prepare a soft candy base solution; a soft candy base preparation step, boiling the soft candy base stock solution into a soft candy base; a dough composition preparation step, adding a foaming agent and a sour agent to the soft candy matrix, so that the foaming agent and the sour agent react to generate bubbles to obtain a dough composition; and The shaping step is to shape the dough composition into soft candy.

[0022] The method for producing soft candies according to

[21] , wherein the foaming agent is at least one selected from calcium carbonate and calcium bicarbonate.

[0023] The method for producing soft candies according to

[21] or

[22] , further comprising, after the forming step, a step of sealing a plurality of formed soft candies naked in a packaging container.

[0024] The method for producing soft candy according to any one of

[21] to

[23] , wherein a thickener is mixed in the soft candy base stock solution preparation step and / or the dough composition preparation step, The thickener is at least one selected from the group consisting of gelatin, starch, processed starch, pullulan, gum arabic, pectin, guar gum, xanthan gum, tamarind gum, carrageenan, deacylated gellan gum, natural gellan gum, psyllium seed gum, and carboxymethyl cellulose.

[0025] The method for producing soft candies according to any one of

[21] to

[23] , wherein in the soft candy base stock solution preparation step, a vegetable oil is further mixed. The vegetable oil is at least one selected from the group consisting of palm oil, soybean oil, rapeseed oil, sunflower seed oil, palm kernel oil, cottonseed oil, peanut oil, olive oil, coconut oil, corn oil, sesame oil, castor oil, and linseed oil.

[0026] The method for producing soft candies according to

[25] , wherein an emulsifier is further mixed in the soft candy base stock solution preparation step, The emulsifier is at least one selected from the group consisting of sucrose fatty acid esters, sorbitan fatty acid esters, lecithin, and glycerol fatty acid esters. Effects of the Invention According to the present invention, there is provided a soft candy having excellent shape retention and peeling properties. BRIEF DESCRIPTION OF THE DRAWINGS Figure 1 This is a photograph of the state of bubbles in the cross section of the soft candy of sample #1 of Example 10. Figure 2 This is a photograph showing the state of bubbles in the cross section of the soft candy of sample #2 of Example 10. Figure 3 This is a photograph of the state of bubbles in the cross section of the soft candy of sample #1 of Example 4. Figure 4 This is a photograph showing the state of bubbles in the cross section of the soft candy of sample #2 of Example 4. Figure 5 This is a photograph of the state of bubbles in the cross section of the soft candy of sample #1 of Example 2. Figure 6 This is a photograph of the state of bubbles in the cross section of the soft candy of sample #2 of Example 2. Figure 7 This is a photograph of the state of bubbles in the cross section of the soft candy of sample #1 of Example 1. Figure 8 This is a photograph of the state of bubbles in the cross section of the soft candy of sample #2 of Example 1. Fig. 9 This is a photograph of the state of bubbles in the cross section of the soft candy of sample #1 of Comparative Example 3. Fig.10 This is a photograph of the state of bubbles in the cross section of the soft candy of sample #2 of Comparative Example 3. Fig.11 This is a photo of soft candies placed in a transparent plastic container during the peelability evaluation. DETAILED DESCRIPTION Hereinafter, embodiments of the present invention will be described in detail, but the present invention is not limited to the embodiments described below, and various modifications may be made without departing from the gist of the present invention. In the present invention, when “to” is used to express a numerical range, the numerical range includes the numerical values ​​on both sides of “to”. In the present invention, "shape retention" refers to the state of soft candy particles. In the present invention, "peelability" means a state in which even if soft candy particles are held in a state of being adhered to each other, the particles can be easily peeled off from each other. In the present invention, "mouthfeel" refers to the hardness and elasticity of chewing when eating soft candy. In the present invention, "chewiness" refers to the chewing time when eating soft candy. [Gummy Candy] <First Embodiment> The first embodiment of the soft candy of the present invention is composed of a dough composition containing sugar, a saccharide that inhibits sugar crystallization, and a thickener, wherein the specific gravity of the dough composition is 1.00 to 1.25 g / cm 3 In the dough composition, the ratio of the sugar to the total mass of the sugar and the saccharide that inhibits the crystallization of the sugar is 50 to 75 mass %. The ratio of sugar to the total mass of sugar and sugars that inhibit sugar crystallization in the dough composition (also referred to as "sugar ratio") is not particularly limited as long as it is 50 to 75 mass%, preferably 52 to 75 mass%, and more preferably 52 to 65 mass%. By making the sugar ratio within the range of 50 to 75 mass%, the peelability of the soft candy of this embodiment can be improved to a required level or above. The sugar ratio is calculated based on the total amount of sucrose in the dough. Therefore, when using powdered sugar, fondant, icing, etc. as auxiliary materials other than sugar, the sugar ratio is calculated including the amount of sucrose contained therein. (Ingredients of dough composition) The sugar is a raw material containing sucrose as a main component and is not particularly limited. Examples thereof include sugars produced from raw materials such as sugar cane, sugar beet (sugar cane radish), sugar cane, astragalus (sugar cane), or sweet sorghum (corn). As the sugar, either molasses or separated molasses can be used, but separated molasses produced by separating molasses is preferred, and refined sugar produced by further purifying separated molasses is more preferred. Examples of the refined sugar include raw sugars such as granulated sugar, white disaccharide, and medium disaccharide; soft sugars such as high-quality white sugar and triple-temperature sugar; liquid sugar; and processed sugars such as cube sugar, crystal sugar, powdered sugar, and granulated sugar produced from raw sugar. The above-mentioned sugars may be used alone or in combination of two or more. The sugar in the dough composition is preferably composed of sugar crystals with an average crystal size of less than 30 μm, and more preferably composed of sugar crystals with a crystal size of 5 to 20 μm. The content of the sugar in the dough composition is not particularly limited, but is preferably 34 to 66% by mass in terms of solid relative to the total mass of the dough composition. The sugars that hinder the crystallization of the above-mentioned sugars are not particularly limited, and are generally lactose, lactose (milk sugar), maltose (maltose), trehalose and cellobiose (disaccharides other than sucrose); nitrotriose, maltotriose, ferulase, maltotriose, raffinose, mannose and ketose (trisaccharides); trehalose, rosacetose and starch (tetrasaccharides); erythritol, glycerol, lactitol, maltitol, mannitol, sorbitol and xylitol (sugar alcohols); soybean oligosaccharides, fructooligosaccharides, lactulose, xylo-oligosaccharides and galactose (oligosaccharides); and starch, glycogen, dextrin, dextran, agarose and pectin (polysaccharides), and the dough composition contains at least one selected from the group consisting of sugars that hinder the crystallization of these sugars. In the soft candy of this embodiment, maltose is preferably used as the sugar substance that inhibits the crystallization of the sugar. Maltose is generally a mixture of glucose, maltose, dextrin, etc. prepared by saccharifying starch with acid or saccharifying enzyme. As the saccharified sugar, either acid saccharified sugar or enzyme saccharified sugar can be used. The glucose equivalent (DE: dextrose equivalent) of the aqueous sugar is not particularly limited. The content of the saccharide that inhibits the crystallization of the sugar in the dough composition is not particularly limited, but is preferably 17 to 44% by mass in terms of solid relative to the total mass of the dough composition. The solid-converted mass ratio of sugar to sugar that inhibits sugar crystallization in the dough composition is preferably sugar:sugar that inhibits sugar crystallization = 50:50 to 75:25, more preferably 51:49 to 70:30, and even more preferably 52:48 to 63:37. The thickener is at least one selected from the group consisting of gelatin, starch, processed starch, pullulan, gum arabic, pectin, guar gum, xanthan gum, tamarind gum, carrageenan, deacylated gellan gum, natural gellan gum, psyllium seed gum, and carboxymethyl cellulose. The above thickeners may be used alone or in combination of two or more. The content of the thickener in the fabric composition is not particularly limited, but is preferably 0.5 to 15.0% by mass, more preferably 1.0 to 12.5% ​​by mass, and even more preferably 1.5 to 10.0% by mass, relative to the total mass of the fabric composition. The dough composition may further contain vegetable oil. The vegetable oil is not particularly limited as long as it is made from plants, and may be palm oil, soybean oil, rapeseed oil, sunflower oil, palm kernel oil, cottonseed oil, peanut oil, olive oil, coconut oil, corn oil, sesame oil, castor oil, linseed oil, etc. The above-mentioned vegetable oils and fats may be used alone or in combination of two or more. The physical properties of the vegetable oil, such as melting point, are not particularly limited, and for example, rapeseed oil or solidified oil thereof may be used. The content of the vegetable oil in the dough composition is not particularly limited, but is preferably 3 to 20% by mass, more preferably 4 to 18% by mass, and even more preferably 6 to 15% by mass, relative to the total mass of the dough composition. The dough composition may contain an emulsifier in addition to the vegetable oil. The emulsifier is not particularly limited as long as it can emulsify the vegetable oil, and examples thereof include edible emulsifiers such as sucrose fatty acid esters, sorbitan fatty acid esters, lecithin, and glycerol fatty acid esters. The above emulsifiers may be used alone or in combination of two or more. The emulsifier is preferably at least one selected from the group consisting of sucrose fatty acid esters, sorbitan fatty acid esters, lecithin and glycerol fatty acid esters, and more preferably at least one selected from the group consisting of sucrose fatty acid esters and sorbitan fatty acid esters. In addition, the emulsifier may be any one of a hydrophilic emulsifier and a lipophilic emulsifier, but preferably a hydrophilic emulsifier and a lipophilic emulsifier are used in combination. The combined use of a hydrophilic emulsifier and a lipophilic emulsifier can provide softer chewing and less sticky soft candies. The content of the emulsifier in the dough composition is not particularly limited, but is preferably 0.1 to 6.0% by mass, more preferably 0.1 to 4.5% by mass, and even more preferably 0.1 to 3.0% by mass, relative to the total mass of the dough composition. The dough composition may further contain water. The water content may be measured using a reduced pressure heating drying method. The water content in the fabric composition is preferably 6.5 to 9.0% by mass, more preferably 6.8 to 8.8% by mass, and even more preferably 7.0 to 8.5% by mass, relative to the total mass of the fabric composition. (Specific gravity of dough composition) The specific gravity of the dough composition is preferably 1.00 to 1.25 g / cm3, more preferably 1.05 to 1.25 g / cm3, and further preferably 1.10 to 1.25 g / cm3. When the specific gravity of the dough composition is 1.00 to 1.25 g / cm3, the peelability of the soft candy is improved. (Calcium content of dough composition) The calcium content of the dough composition of the first embodiment of the present invention is not particularly limited, but is preferably 0.04 to 2.0% by mass, more preferably 0.04 to 1.0% by mass, and even more preferably 0.04 to 0.5% by mass, based on the total mass of the dough composition. (Bubble state of the cross section of the formed soft candy) In the cross section of the soft candy produced by forming the dough composition, there may be air bubbles, and among the air bubbles, the total area of ​​the air bubbles with an area of ​​0.05 mm2 or more is preferably 80% or less, more preferably 75% or less, and further preferably 71% or less relative to the total area of ​​the air bubbles. In other words, there may be voids in the cross section of the soft candy produced by forming the dough composition, and the total area of ​​the voids with an area of ​​0.05 mm2 or more in the cross section is preferably 80% or less, more preferably 75% or less, and further preferably 71% or less relative to the total area of ​​the voids. (Packaging form of soft candy) The soft candies of this embodiment are preferably packaged naked in a packaging container. In other words, preferably, the soft candies of this embodiment are not individually packaged. The packaging container is not particularly limited, and can be a bag-shaped, cylindrical, canned, or other conventionally known candy storage container. (Variation Example) As a modification of the soft candy of this embodiment, for example, there are soft candies with adhesive dough or raw materials (solid substances such as dried fruits, jelly, etc.) wrapped inside, and soft candies with powder attached to the surface of the soft candy body composed of a dough composition. As a modification of the shape, for example, there can be listed shapes formed by demolding a sphere, an ellipsoid, a cube, or any mold. The powder can be condensed on the surface of the soft candy. The modification of the soft candy of this embodiment is not limited to this. <Second Embodiment> The soft candy of the second embodiment of the present invention is composed of a dough composition containing sugar, a saccharide that inhibits sugar crystallization, and a thickener, characterized in that the specific gravity of the dough composition is 1.00 to 1.25 g / cm 3 , among the bubbles existing in the cross section of the soft candy produced by forming the dough composition, the area of ​​​​0.05mm 2 The total area of ​​bubbles of 100 Å and above is 80% or less relative to the total area of ​​bubbles present in the cross section. The area of ​​the bubbles in the cross section of the soft candy produced by forming the dough composition is 0.05 mm 2 The total area of ​​the bubbles is not particularly limited to 80% or less of the total area of ​​the bubbles, but is preferably 75% or less, and more preferably 71% or less. In other words, the voids in the cross section of the soft candy produced by molding the dough composition have an area of ​​0.05 mm 2 The total area of ​​the voids with a diameter of 100 Å or more may be 80% or less of the total area of ​​the voids, and is not particularly limited, but is preferably 75% or less, and more preferably 71% or less. (Ingredients of dough composition) The ingredients of the fabric composition of the second embodiment of the present invention are the same as those of the fabric composition of the first embodiment of the present invention. (Specific gravity of dough composition) The specific gravity of the fabric composition of the second embodiment of the present invention is the same as that of the fabric composition of the first embodiment. (Calcium content of dough composition) The calcium content of the fabric composition of the second embodiment of the present invention is the same as the calcium content of the fabric composition of the first embodiment. (Sugar rate) The ratio of sugar to the total mass of sugar and sugar substances that inhibit sugar crystallization in the dough composition (also referred to as "sugar ratio") is not particularly limited, but is preferably 50 to 75% by mass, more preferably 52 to 75% by mass, and even more preferably 52 to 65% by mass. By setting the sugar ratio within the range of 50 to 75% by mass, the peelability of the soft candy of this embodiment can be further improved. (Chew characteristics of soft candy) The chewing properties of the soft candy of the second embodiment are the same as those of the soft candy of the first embodiment. (Packaging form of soft candy) The packaging form of the soft candies of the second embodiment is the same as the packaging form of the soft candies of the first embodiment. (Variation Example) As a modification of the soft candy of this embodiment, for example, there are soft candies with adhesive dough or raw materials (solid substances such as dried fruits, jelly, etc.) wrapped inside, and soft candies with powder attached to the surface of the soft candy body composed of a dough composition. As a modification of the shape, for example, there can be listed shapes formed by demolding a sphere, an ellipsoid, a cube, or any mold. The powder can be condensed on the surface of the soft candy. The modification of the soft candy of this embodiment is not limited to this. [Method for producing soft candy] The method for producing soft candies of the present invention comprises the following steps (1) to (4). (1) In the soft candy base stock solution preparation step, sugar, a saccharide that inhibits sugar crystallization, and water are mixed to prepare a soft candy base stock solution. (2) A soft candy base preparation step, wherein the soft candy base stock solution is boiled to form a soft candy base. (3) a dough composition preparation step, in which a foaming agent and a sour agent are added to the soft candy base, and the foaming agent and the sour agent react to generate bubbles to obtain a dough composition. (4) A shaping step of shaping the dough composition to produce soft candy. The sugar, the saccharide that inhibits the crystallization of the sugar, and the water are the same as those contained in the soft candy of the present invention described above. The foaming agent is not particularly limited, and is preferably selected from at least one of carbonates and bicarbonates. As the carbonate, carbonates of monovalent or divalent metal ions are preferred, and specifically, sodium carbonate, potassium carbonate, calcium carbonate and magnesium carbonate can be exemplified, among which calcium carbonate is particularly preferred. As the bicarbonate, bicarbonates of monovalent or divalent metal ions are preferred, and specifically, sodium bicarbonate, potassium bicarbonate, calcium bicarbonate and magnesium bicarbonate can be exemplified, among which calcium bicarbonate is particularly preferred. The above-mentioned foaming agents can be used alone or in combination of two or more. When calcium carbonate or calcium bicarbonate is used as the foaming agent, it is preferably blended in an amount of 0.1 to 2% by mass based on the total mass of the dough composition in terms of calcium. The above-mentioned acidulant is not particularly limited, and preferably contains at least one selected from carboxylic acid and carboxylate. The carboxylic acid is preferably selected from at least one of citric acid, malic acid, fumaric acid, lactic acid, acetic acid and tartaric acid. In addition, as the above-mentioned acidulant, the above-mentioned carboxylic acid-containing brewed vinegar, plum vinegar, fruit vinegar, fruit juice and the like powder, granular material and the like can also be used. The above-mentioned acidulant can be used alone or in combination of two or more. After the above-mentioned forming step, it is preferred that the following step (5) is further provided. (5) The process of packaging a plurality of formed soft candies nakedly in a packaging container. [Example] The present invention will be described in more detail below by way of examples. However, the present invention is not limited to the following examples. [Manufacturing of soft candy] According to the formulations shown in Tables 1 and 2, soft candies of Examples 1 to 17 and Comparative Examples 1 and 2 were produced in the following order. (1) Preparation of soft candy matrix solution Sugar, maltose syrup, water, gum arabic, pullulan and vegetable oil are mixed in a super mixer and heated to 80° C. while stirring to obtain a soft candy base stock solution. (2) Preparation of soft candy matrix The soft candy base stock solution obtained in (1) was boiled thoroughly and then cooled to 70°C to obtain a soft candy base. (3) Preparation of dough composition The remaining raw materials are added to the soft candy base obtained in (2) and kneaded to obtain a dough composition. The sugar content is adjusted by adjusting the amount of sugar contained in the soft candy base and the amount of auxiliary materials such as fondant and sugar coating. The specific gravity was adjusted by adjusting the amount of calcium carbonate added and heating the obtained dough composition at room temperature 50° C. In Comparative Example 2, calcium carbonate was not added, but a glaze obtained by using sugar, maltose syrup, and a part of the thickener was added during kneading with a kneader to obtain a dough composition. The dough composition obtained in (3) was stretched into a stick shape and then cut into a rectangular parallelepiped with a side length of 10 mm to 18 mm and a weight of about 2.5 g to produce soft candy. Tables 1 and 2 show the formulations for obtaining 100 parts by mass of the [blended] product.

Table 1

Table 2

Table 3

Table 4

Table 5

Industrial Applicability

Claims

1. A soft candy, comprising a dough composition containing sugar, a saccharide that inhibits sugar crystallization, and a thickener, characterized in that: The specific gravity of the dough composition is 1.00-1.25 g / cm 3 , In the dough composition, the ratio of the sugar to the total mass of the sugar and the saccharide that inhibits crystallization of the sugar is 50 to 75 mass %.

2. The soft candy according to claim 1, characterized in that: in, The dough composition further contains 6.5 to 9.0 mass % of water based on the total mass of the dough composition.

3. The soft candy according to claim 1, characterized in that: in, The dough composition further contains 0.04 to 2.0 mass % of calcium based on the total mass of the dough composition.

4. The soft candy according to claim 1, characterized in that: in, The sugar is composed of sugar crystallites having an average crystal size of less than 30 μm.

5. The soft candy according to claim 1, characterized in that: in, The thickener is at least one selected from the group consisting of gelatin, starch, processed starch, pullulan, gum arabic, pectin, guar gum, xanthan gum, tamarind gum, carrageenan, deacylated gellan gum, natural gellan gum, psyllium seed gum, and carboxymethyl cellulose.

6. The soft candy according to claim 1, characterized in that: in, The dough composition further contains vegetable fat, The vegetable oil is at least one selected from the group consisting of palm oil, soybean oil, rapeseed oil, sunflower seed oil, palm kernel oil, cottonseed oil, peanut oil, olive oil, coconut oil, corn oil, sesame oil, castor oil, and linseed oil.

7. The soft candy according to claim 6, characterized in that: in, The dough composition further comprises an emulsifier, The emulsifier is at least one selected from the group consisting of sucrose fatty acid esters, sorbitan fatty acid esters, lecithin, and glycerol fatty acid esters.

8. The soft candy according to claim 1, characterized in that: in, Among the bubbles existing in the cross section of the soft candy produced by molding the dough composition, the area of ​​0.05 mm 2 The total area of ​​bubbles of 100 Å and above is 80% or less relative to the total area of ​​bubbles present in the cross section.

9. The soft candy according to claim 1, characterized in that: in, A plurality of the soft candies are packaged naked in a packaging container.

10. The soft candy according to claim 1, characterized in that: in, The gummies are not individually packaged.

11. A soft candy, comprising a dough composition containing sugar, a saccharide that inhibits sugar crystallization, and a thickener, characterized in that: The specific gravity of the dough composition is 1.00-1.25 g / cm 3 , Among the bubbles existing in the cross section of the soft candy produced by molding the dough composition, the area of ​​0.05 mm 2 The total area of ​​bubbles of 100 Å and above is 80% or less relative to the total area of ​​bubbles present in the cross section.

12. The soft candy according to claim 11, characterized in that: in, The dough composition further contains 6.5 to 9.0 mass % of water based on the total mass of the dough composition.

13. The soft candy according to claim 11, characterized in that: in, The dough composition further contains 0.04 to 2.0 mass % of calcium based on the total mass of the dough composition.

14. The soft candy according to claim 11, characterized in that: in, The sugar is composed of sugar crystallites having an average crystal size of less than 30 μm.

15. The soft candy according to claim 11, characterized in that: in, The thickener is at least one selected from the group consisting of gelatin, starch, processed starch, pullulan, gum arabic, pectin, guar gum, xanthan gum, tamarind gum, carrageenan, deacylated gellan gum, natural gellan gum, psyllium seed gum, and carboxymethyl cellulose.

16. The soft candy according to claim 11, characterized in that: in, The dough composition further contains vegetable fat, The vegetable oil is at least one selected from the group consisting of palm oil, soybean oil, rapeseed oil, sunflower seed oil, palm kernel oil, cottonseed oil, peanut oil, olive oil, coconut oil, corn oil, sesame oil, castor oil, and linseed oil.

17. The soft candy according to claim 16, characterized in that: in, The dough composition further comprises an emulsifier, The emulsifier is at least one selected from the group consisting of sucrose fatty acid esters, sorbitan fatty acid esters, lecithin, and glycerol fatty acid esters.

18. The soft candy according to claim 11, characterized in that: in, The ratio of the sugar to the total mass of the sugar and the saccharide that inhibits crystallization of the sugar is 50 to 75 mass %.

19. The soft candy according to claim 11, characterized in that: in, A plurality of the soft candies are packaged naked in a packaging container.

20. The soft candy according to claim 11, characterized in that: in, The gummies are not individually packaged.

21. A method for producing soft candy, characterized in that: include: In a soft candy base solution preparation step, sugar, a saccharide that inhibits sugar crystallization, and water are mixed to prepare a soft candy base solution; a soft candy base preparation step, boiling the soft candy base stock solution into a soft candy base; a dough composition preparation step, adding a foaming agent and a sour agent to the soft candy matrix, so that the foaming agent and the sour agent react to generate bubbles, thereby obtaining a dough composition; as well as The shaping step is to shape the dough composition into soft candy.

22. The method for producing soft candy according to claim 21, characterized in that: in, The foaming agent is at least one selected from calcium carbonate and calcium bicarbonate.

23. The method for producing soft candy according to claim 21, characterized in that: in, After the forming step, the method further includes sealing a plurality of formed soft candies nakedly in a packaging container.

24. The method for producing soft candy according to claim 21, characterized in that: in, In the soft candy base stock solution preparation step and / or the dough composition preparation step, a thickener is mixed, The thickener is at least one selected from the group consisting of gelatin, starch, processed starch, pullulan, gum arabic, pectin, guar gum, xanthan gum, tamarind gum, carrageenan, deacylated gellan gum, natural gellan gum, psyllium seed gum, and carboxymethyl cellulose.

25. The method for producing soft candy according to claim 21, characterized in that: in, In the soft candy base stock solution preparation step, vegetable oil is further mixed. The vegetable oil is at least one selected from the group consisting of palm oil, soybean oil, rapeseed oil, sunflower seed oil, palm kernel oil, cottonseed oil, peanut oil, olive oil, coconut oil, corn oil, sesame oil, castor oil, and linseed oil.

26. The method for producing soft candy according to claim 25, characterized in that: in, In the soft candy base stock solution preparation step, an emulsifier is further mixed. The emulsifier is at least one selected from the group consisting of sucrose fatty acid esters, sorbitan fatty acid esters, lecithin, and glycerol fatty acid esters.

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