Hard candy containing gel candy

Abstract

Provided is a hard candy containing a gelled sugar, which is characterized by containing 5-30% by weight of a central part comprising a gelled sugar, and in that the gelled sugar constituting the central part has a hardness of 3 N or more and an elastic retention rate of 85% or more when compressed by 20%. The gel sugar constituting the central part may contain 10-20 wt% of a tackifier, 1-20 wt% of glycerin, and 10-25 wt% of water.

Description

Technical Field

[0001] The present invention relates to a hard candy containing jelly candy having a jelly candy in the center. Background Art

[0002] So-called hard candy generally refers to an amorphous candy with a moisture content of less than 5.0% by weight, which is made by boiling the main ingredients such as sugar and syrup, adding auxiliary materials such as acidulants, spices, and pigments, and then molding. Amorphous refers to a non-crystalline state without crystallization. The hard candy made in this way has a smooth and comfortable licking feeling, so it has always been widely loved as a candy, for example, not only eaten at home, but also often eaten when you are greedy at work or when you want to fill your stomach when you go out.

[0003] However, in recent years, due to the popularization of IT, remote work has increased and going out has decreased, and the opportunity to lick hard candy has been lost.

[0004] In response to this, in order to cope with the diversification of dietary habits, various technologies for changing the taste of hard candies have been proposed. For example, it is known that: hard candies with powder in the center of the hard candy are enclosed in powder (Patent Document 1); candies with liquid in the center are formed by coating a liquid center containing disaccharides or more sugars or disaccharide alcohols or more sugar alcohols, monosaccharide alcohols, ethanol and water with candy (Patent Document 2); candy compositions with a jam-like shear-thinning filler in the center that is combined with a thickener and a polar edible liquid and a hard boiled candy shell (Patent Document 3), etc. In these hard candies, the physical properties of the center are limited to soft substances or substances close to liquid composition. When these hard candies are chewed hard, the taste of becoming smaller and broken is the same as that of hard candies. Although the taste changes due to the flow of the contents in the center, the taste does not change much compared to hard candies.

[0005] Prior art literature

[0006] Patent Literature

[0007] Patent Document 1: Japanese Patent No. 2788642

[0008] Patent Document 2: Japanese Patent No. 3002050

[0009] Patent Document 3: Japanese Patent Application No. 2008-529552 Summary of the invention

[0010] Technical problem to be solved by the invention

[0011] The object of the present invention is to provide a hard candy containing jelly candy which has a smooth and comfortable licking feeling unique to hard candy and has a new mouthfeel that does not stick to teeth and has elasticity when chewing.

[0012] Technical solutions for solving technical problems

[0013] In order to solve the above-mentioned technical problems, the inventors of the present invention have conducted intensive research and surprisingly found that by forming the center portion of a hard candy with a gel candy having a specific hardness and elasticity retention rate, it is possible to produce a hard candy containing a gel candy that allows the user to enjoy a new taste that existing hard candies do not have, such as no sticking to the teeth and a feeling of elasticity when chewing. The present invention is thus completed.

[0014] That is, the present invention relates to the following inventions:

[0015] (1) A hard candy containing jellied candy, characterized in that it contains 5 to 30% by weight of a center portion composed of jellied candy, the jellied candy constituting the center portion having a hardness of 3N or more when compressed by 20% and an elasticity retention rate of 85% or more.

[0016] (2) The hard candy containing jelly candy according to (1) above, wherein the jelly candy constituting the core portion contains 10 to 20% by weight of a thickener, 1 to 20% by weight of glycerin, and 10 to 25% by weight of water.

[0017] Effects of the Invention

[0018] The hard candy containing gel candy of the present invention contains gel candy having a specific hardness and elasticity retention rate in the center, so that it can have a smooth and comfortable licking feeling peculiar to hard candy, and can also enjoy a new mouthfeel that does not stick to teeth and has elasticity when chewing.

[0019] For example, the hard candy containing the gel candy of the present invention can be enjoyed with an elastic mouthfeel by lightly chewing. In addition, the hard candy with a smooth mouthfeel can be enjoyed by licking, and after licking until the gel candy is exposed to a certain extent, the hard candy and the gel candy can be chewed at the same time to enjoy the mouthfeel of both, or after the center is completely exposed, the elastic gel candy can be chewed directly to enjoy the pleasure of eating the hard candy and the gel candy continuously, etc. The eating method is also changed by licking or chewing, and the hard candy has a new value. DETAILED DESCRIPTION

[0020] Hereinafter, the present invention will be described in more detail.

[0021] The hard candy containing gel candy of the present invention (hereinafter also referred to as the hard candy of the present invention) is characterized in that it contains 5 to 30% by weight of a center portion composed of gel candy, and the gel candy constituting the above-mentioned center portion has a hardness of 3N or more when compressed by 20%, and an elasticity retention rate of 85% or more.

[0022] The central part is used to exert elasticity in the hard candy of the present invention. In the hard candy of the present invention, the position of the gel candy constituting the central part is not particularly limited as long as it is configured so that elasticity can be felt even when chewing the hard candy part. For example, it can be configured in the interior of the hard candy of the present invention, and the surrounding of the gel candy is completely covered by the hard candy; a part of the gel candy is exposed on the surface of the hard candy of the present invention, and the remaining part is covered by the hard candy; a hard candy and the gel candy are configured in layers, etc.

[0023] In the hard candy of the present invention, from the viewpoint of maintaining a sense of unity without separating the jelly candy and the hard candy, preferably 80% or more of the surface area of ​​the jelly candy constituting the center is covered with the hard candy.

[0024] The hard candy of the present invention has a center portion composed of jelly candy at a weight ratio of 5 to 30% by weight in the total weight.

[0025] When the weight ratio of the central part is less than 5% by weight, it is difficult to feel the presence of the gel candy constituting the central part, and it is impossible to enjoy the elastic mouthfeel. When it is greater than 30% by weight, in the present invention, since a gel candy having a specific hardness and elasticity retention rate is used, it is difficult to seal the gel candy in the hard candy to form the central part during manufacturing, and the gel candy may be exposed to the outside and adhere to the hard candy or contaminate the production line. From the viewpoint of achieving the effect of the present invention, the weight ratio of the central part is preferably 10 to 30% by weight.

[0026] The jelly candy constituting the central portion has a hardness of 3N or more when compressed by 20%, and has elasticity with an elasticity retention rate of 85% or more.

[0027] The hard candy of the present invention contains the above-mentioned elastic jelly candy in the center, and thus can achieve an elastic texture different from that of hard candy when chewed.

[0028] The hardness of the jelly candy at 20% compression is 3N or more.

[0029] When the hardness is less than 3N, the jelly candy will have a soft texture like jam when chewed directly, and when chewing the hard candy of the present invention, the hardness and elasticity unique to the jelly candy tend to be difficult to feel. The hardness is preferably 4N or more.

[0030] In addition, the upper limit of the hardness is not particularly limited, and may be 30N or less.

[0031] The elasticity retention rate of the above-mentioned jelly candy is 85% or more.

[0032] When the elasticity retention rate is less than 85%, it tends to be difficult to feel the resilient chewing texture when chewing the hard candy of the present invention. The elasticity retention rate is preferably 87 to 100%, more preferably 87 to 99%.

[0033] The hardness and elasticity retention rate of the above-mentioned jelly candy can be measured by the method described in the examples described below.

[0034] In the examples described below, the hardness and elasticity retention of the prepared gel candy when compressed by 20% are measured. The gel candy part can also be taken out from the hard candy containing the gel candy after molding, and the hardness and elasticity retention are measured using the gel candy after heating and dissolution.

[0035] The composition of the above-mentioned jelly candy is not particularly limited as long as the above-mentioned elasticity can be achieved. For example, a thickener, glycerin, dietary fiber as needed, oil, protein, fruit juice, dried fruit, vegetable juice, dried vegetables, tree fruits, chocolate, dairy raw materials or acidulants as food additives, flavors, colorants, emulsifiers, antioxidants, gelling agents, sweeteners, etc. can be used in combination with the sugar.

[0036] Examples of the sugar used in the jelly candy include, but are not particularly limited to, granulated sugar, lactose, fructose, powdered sugar, glucose, syrup, fructose-glucose solution, reduced sugar syrup, maltose, maltitol, xylitol, erythritol, trehalose, and the like.

[0037] In addition, regarding the components other than the sugar, any components currently used in jelly candies may be used.

[0038] Among them, from the viewpoint of easily obtaining a jelly candy having the above elasticity, the jelly candy preferably contains 10 to 20% by weight of a thickener, 1 to 20% by weight of glycerin, and 10 to 25% by weight of water.

[0039] As the above-mentioned thickener, it is preferred to contain at least one selected from the group consisting of gum arabic, xanthan gum, locust bean gum, guar gum, gellan gum, carrageenan, pullulan, pectin, gelatin, and processed starch. These thickeners may also be used in combination of two or more. As the above-mentioned thickener, there is no particular restriction as long as it has the mouthfeel of a jelly candy.

[0040] The content of the thickener in the jelly candy is preferably 10 to 20% by weight from the viewpoint of achieving desired elasticity and taste.

[0041] The content of glycerin in the jelly candy is preferably 1 to 20% by weight from the viewpoint of facilitating adjustment of the elasticity of the jelly candy, preventing dehydration of the jelly candy, improving durability, and developing flavor.

[0042] The water content (water value) of the jelly candy is preferably 10 to 25% by weight from the viewpoint of providing a springy texture and durability without causing water to transfer to the hard candy and become sticky.

[0043] There is no particular limitation on the composition of the hard candy used in the hard candy of the present invention. For example, carbohydrates, dietary fiber, fats, proteins, fruit juices, dried fruits, vegetable juices, dried vegetables, tree fruits, chocolate, dairy ingredients, or acidulants, flavors, colorants, emulsifiers, antioxidants, gelling agents, sweeteners, etc. as food additives may be used in combination to the extent that the elasticity of the hard candy of the present invention is not affected.

[0044] Examples of the sugar used for the hard candy include, but are not limited to, granulated sugar, lactose, fructose, powdered sugar, glucose, syrup, fructose-glucose solution, reduced sugar syrup, maltose, maltitol, xylitol, erythritol, trehalose, and the like.

[0045] In addition, regarding the ingredients other than the carbohydrate, any ingredient currently used in hard candies may be used.

[0046] The water content of the hard candy may be 1 to 5% by weight from the viewpoint of durability of the candy without causing it to become sticky.

[0047] The shape of the hard candy of the present invention is not particularly limited as long as the central portion is within the hard candy, and examples thereof include spheres, cubes, cuboids, triangular pyramids, pyramids, prisms, columns, cones, and polyhedrons.

[0048] The weight ratio of the hard candy in the hard candy of the present invention may be 70 to 95% by weight as long as the remainder is the jelly candy, and is preferably 70 to 90% by weight in the total weight of the hard candy of the present invention, from the viewpoint of achieving the effects of the present invention.

[0049] The shape of the central portion is not particularly limited. In addition, from the viewpoint of making it easy to exert the elasticity brought by the central portion, the central portion may be provided at one location, but may be provided at two or more locations corresponding to the shape of the hard candy of the present invention.

[0050] The hard candy of the present invention can be produced, for example, by the following method.

[0051] First, the thickener, sugar and water are heated and dissolved, and then boiled to a final moisture content of 10-25% to obtain boiled sugar. Next, gelatin and glycerin are added, and auxiliary materials such as fruit juice, acidulant, and spices are added as needed to obtain the gelatin candy stock for the center.

[0052] The hard candy stock can be produced based on a known hard candy production method. For example, the above-mentioned sugars can be mixed and dissolved in water, additives can be added as needed, and the hard candy stock can be concentrated using a known method such as a vacuum kettle.

[0053] Next, the jelly candy dough for the center portion is stretched by a master batch roll having a central injection nozzle and injected into the hard candy dough to wrap the hard candy dough, thereby manufacturing a hard candy dough containing jelly candy.

[0054] Next, the obtained blank is molded by a press molding, a ball cutter, or the like, and is cooled to room temperature or a temperature below to solidify, thereby obtaining the hard candy containing the center portion of the present invention.

[0055] Example

[0056] The present invention will be described in more detail below with reference to Examples, but the present invention is not limited thereto. In the following Examples, "parts" and "%" refer to "parts by weight" and "% by weight" respectively, unless otherwise specified.

[0057] (Example 1)

[0058] As for the gel candy for the center, sugar, syrup and pectin are mixed and dissolved in water according to the formulation shown in Table 1, concentrated in a vacuum kettle until the moisture content reaches a specified value, a solution obtained by dissolving gelatin in warm water at about 60°C in advance is added, and then glycerin, a small amount of fruit juice, acidulant and spices are added to obtain a gel candy stock for the center with a moisture content of 20%.

[0059] [Table 1]

[0060] granulated sugar 20 syrup 30 Pectin 5 gelatin 5 glycerin 10 Moisture value 20 juice Trace Acidulants Trace spices margin

[0061] (The values ​​in the table represent servings.)

[0062] Regarding hard candy, according to the formulation in Table 2, sugar and syrup were heated and concentrated in a vacuum kettle, and a small amount of acidulant and flavoring were added to obtain a hard candy stock with a moisture content of 2.0% by weight.

[0063] [Table 2]

[0064] granulated sugar 55 syrup 43 Acidulants Trace spices Trace Moisture content 2

[0065] (The values ​​in the table represent servings.)

[0066] Next, the center portion gel candy stock was injected into the center portion of the prepared hard candy stock and adjusted to a weight ratio of 20%, followed by molding to obtain spherical gel candy-containing hard candy A (single weight 3.5 g) having the composition shown in Table 4.

[0067] The spherical hard candy A containing gel candy is obtained by covering the entire periphery of the gel candy constituting the center with hard candy. (The following examples 2 and later also have the same shape as that of example 1.)

[0068] (Example 2)

[0069] Except that the weight ratio of the center portion was adjusted to 5%, the same operation as in Example 1 was carried out to obtain spherical hard candy B containing jelly candy (center weight ratio: 5%) having a single weight of 3.5 g and a composition shown in Table 4.

[0070] (Example 3)

[0071] Except that the weight ratio of the center portion was adjusted to 30%, the same operation as in Example 1 was carried out to obtain spherical hard candy C containing jelly candy (center weight ratio: 30%) having a single weight of 3.5 g and a composition shown in Table 4.

[0072] (Example 4)

[0073] The same operation as in Example 1 was performed except that the amount of pectin and gelatin was increased and their contents in the gel candy were adjusted to 10% respectively, to obtain spherical hard candy D containing gel candy having a single weight of 3.5 g and the composition shown in Table 4 (center weight ratio: 20%).

[0074] (Example 5)

[0075] The same operation as in Example 1 was carried out except that the moisture content of the jelly candy stock was changed to 10 wt %, to obtain spherical jelly candy E (center weight ratio: 20%) having a single weight of 3.5 g and a composition shown in Table 4.

[0076] (Comparative Example 1)

[0077] The same operation as in Example 1 was performed except that the amount of pectin and gelatin was reduced and their contents in the gel candy were adjusted to 2.5% respectively, to obtain spherical hard candy F containing gel candy having a single weight of 3.5 g and the composition shown in Table 4 (center weight ratio: 20%).

[0078] (Comparative Example 2)

[0079] The same operation as in Example 1 was carried out except that the moisture content of the jelly candy stock was changed to 30% by weight, thereby obtaining spherical jelly candy G (center weight ratio: 20%) having a single weight of 3.5 g and a composition shown in Table 4.

[0080] (Comparative Example 3)

[0081] Except that the weight ratio of the center portion was adjusted to 4%, the same operation as in Example 1 was carried out to obtain spherical hard candy H (center portion weight ratio: 4%) containing jelly candy having a single weight of 3.5 g and the composition shown in Table 4.

[0082] (Comparative Example 4)

[0083] The weight ratio of the center portion was adjusted to 35%. Except for this, the same operation as in Example 1 was carried out to obtain spherical hard candy I containing gel candy having a single weight of 3.5 g and a composition shown in Table 4 (weight ratio of the center portion: 35%). However, during factory manufacturing, a large number of cracks and defects were visible in the hard candy portion, and sometimes the center portion leaked out from the hard candy portion, so it was judged that manufacturing was difficult.

[0084] (Comparative Example 5)

[0085] Spherical hard candies with a single weight of 3.5 g were obtained with the composition shown in Table 2 without providing a center portion (center portion weight ratio: 0%).

[0086] (Test Example 1: Physical Property Measurement of Gel Candy Stock)

[0087] For the jelly candy raw materials obtained in Examples 1 to 5 and Comparative Examples 1 to 3, the "hardness" and "elasticity retention rate" were measured under the following conditions using an analytical instrument (physical property analyzer ("Texture Analyzer TA.XT.plus", manufactured by Stable Micro Systems) in order to objectively quantify them. The results are shown in Table 3.

[0088] Each sample was prepared by pouring into a plastic mold with rounded corners of 18.5 mm in length, 21.4 mm in width, and 10.8 mm in height and grinding it off. The sample was taken out from the mold within 24 to 48 hours after preparation and measured.

[0089] (1) Hardness

[0090] The hardness was measured by a cycle test under the following conditions. The load peak value when the probe entered was measured for n=3 samples, and the average value was defined as "hardness".

[0091] Measurement mode: Cycle test (after compression to a certain position, return to the measurement start position, and repeat the compression for a specified number of times);

[0092] Probe: SMSP / 75 (round flat probe, bottom diameter 25 mm, aluminum);

[0093] ·Entry distance: 20% of the specimen height;

[0094] ·Entry speed: 1mm / s;

[0095] Return speed: 1mm / s;

[0096] Number of repetitions: 2 times;

[0097] Sample temperature: room temperature (20°C).

[0098] (2) Elasticity retention rate

[0099] The cycle test was carried out twice under the following conditions, and the elasticity retention rate was measured by expressing the value of the second load peak relative to the value of the first load peak in % and calculating the average value of n=3 samples.

[0100] ·Measurement mode: Cycle test (after compression to a certain position, return to the measurement start position, and repeat compression for a specified number of times)

[0101] Probe: SMSP / 75 (round flat probe, bottom diameter 25 mm, aluminum);

[0102] ·Entry distance: 20% of the specimen height;

[0103] ·Entry speed: 1mm / s;

[0104] Return speed: 1mm / s;

[0105] Number of repetitions: 2 times;

[0106] Sample temperature: room temperature (20°C).

[0107] "Elasticity retention rate = 100 × second load peak / first load peak (%)"

[0108] (Test Example 2: Sensory Evaluation of Taste)

[0109] Five panelists ate the hard candies A to H containing jelly candies prepared in Examples 1 to 5 and Comparative Examples 1 to 3, and then performed a sensory evaluation of the mouthfeel based on the following criteria.

[0110] ○: It has a particularly excellent elastic texture that does not stick to teeth when chewing;

[0111] △: It has an excellent elastic texture that does not stick to teeth when chewing;

[0112] ×: Although it does not stick to the teeth when chewing, it has no rebound force and lacks acceptable elasticity.

[0113] The above evaluation is an average evaluation of the panelists, and hard candies containing jelly candies rated "0" or "△" were evaluated as having elasticity.

[0114] According to the results shown in Table 3, the hard candies A to E containing jelly candies obtained in Examples 1 to 5 all have the smooth and comfortable licking feeling unique to hard candies, and the hardness of the jelly candies constituting the center portion is greater than 3N and the elasticity retention rate is greater than 85%, and they have an elastic taste when chewed.

[0115] On the other hand, regarding the hard candies F and G containing gel candies obtained in Comparative Examples 1 and 2, the hardness of the gel candy raw material constituting the center part is less than 3N, and it has a jam-like texture when chewed directly. There is no rebound force when chewing the hard candies F and G containing gel candies, and the elastic texture is poor.

[0116] In addition, the weight ratio of the center portion of the hard candy H containing gel candy obtained in Comparative Example 3 is less than 5 weight % compared to the hard candy B containing gel candy obtained in Example 2. Therefore, although the unique crunchy hardness of hard candy can be felt when chewing, the unique elasticity of gel candy cannot be felt due to the small amount of gel candy, and the difference between the two tastes cannot be experienced.

[0117] In addition, in the hard candy obtained in Comparative Example 5, since the jelly candy itself was not present in the center portion, only the hardness of the hard candy could be felt during chewing.

[0118] [Table 3]

[0119]

[0120] 1) Hardness of gel candy when compressed by 20%

[0121] 2) Elasticity retention rate of gel candy

[0122] 3) Unable to measure

[0123] Table 4 shows the compositions of the jelly candy stock materials obtained in Examples 1 to 5 and Comparative Examples 1 to 4.

[0124] [Table 4]

[0125]

[0126] The numerical values ​​in the table represent weight %.

Claims

1. A hard candy containing gel candy, characterized in that: Contains 5 to 30% by weight of a central portion consisting of gelatin, The jelly candy constituting the center portion has a hardness of 3N or more when compressed by 20%, and an elasticity retention rate of 85% or more.

2. The hard candy containing gel candy according to claim 1, characterized in that: The jelly candy constituting the core portion contains 10 to 20% by weight of a thickener, 1 to 20% by weight of glycerin, and 10 to 25% by weight of water.

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