Soft candy with food materials added

Abstract

The objective of this invention is to provide a gummy candy containing added ingredients, which balances the texture of the ingredients during consumption, the sense of unity between the ingredients and the gummy candy base, and the shape retention of the gummy candy, as well as providing a gummy candy that provides a natural, juicy feel derived from the ingredients. A gummy candy containing added ingredients comprises the ingredients, a central base containing the aforementioned ingredients, and an outer base covering the aforementioned central base. The hardness of the aforementioned ingredients at room temperature is less than 1050g, and the hardness of the aforementioned central base at room temperature is relatively lower than the hardness of the aforementioned outer base at room temperature.

Description

[0001] This application is a divisional application of Chinese patent application filed on June 25, 2021, with application number 202180045954.2 and invention title "Gummy Candy with Added Ingredients". Technical Field

[0002] This invention relates to gummies containing added ingredients. Background Technology

[0003] It has long been known that there are soft, chewy gummies (e.g., Patent Document 1).

[0004] In addition, there are also known gummy candies containing ingredients such as gummy candy and jelly (e.g., Patent Document 2, Patent Document 3).

[0005] Existing technical documents

[0006] Patent documents

[0007] Patent Document 1: WO02 / 009530

[0008] Patent Document 2: Japanese Patent No. 3555597

[0009] Patent Document 3: Japanese Patent Application Publication No. 4-370063 Summary of the Invention

[0010] The problem the invention aims to solve

[0011] In the past, when eating gummies containing gummy candy, it was difficult to feel the texture of the gummy candy until the gummies had fully softened in the mouth.

[0012] On the other hand, when the gummy candy filling softens fully in the mouth, most of the gummy candy filling will dissolve at the same time, and in the end, only the feeling of the gummy candy separated from the filling will remain in the mouth, making it difficult to obtain the sense of unity of taste and texture between the gummy candy and the filling (the palatability of the combination).

[0013] Therefore, the objective of this invention is to provide a gummy candy with added ingredients, which allows the candy to feel the unity of the dough and the ingredients, and to maximize the enjoyment of the added ingredients.

[0014] Solution for solving the problem

[0015] The present invention that solves the above-mentioned problems is a soft candy with added ingredients, which consists of the ingredients, a central blank containing the aforementioned ingredients, and an outer blank covering the aforementioned central blank. The hardness of the aforementioned ingredients at room temperature is less than 1050g, and the hardness of the aforementioned central blank at room temperature is relatively lower than the hardness of the aforementioned outer blank at room temperature.

[0016] According to the present invention, a gummy can be provided that allows the dough and ingredients to feel as one, and allows the added ingredients to be tasted to the maximum extent.

[0017] In addition, the gummy of the present invention retains the same texture as the original gummy, which does not immediately dissolve after being chewed and can be chewed for a certain period of time (e.g., about 30 seconds).

[0018] In a preferred embodiment of the present invention, the hardness of the center blank at room temperature is 370 g or less when measured using the following method with a texture analyzer.

[0019] [Determination Method]

[0020] (1) A cylindrical or cuboid with a thickness of 11 mm and a measuring surface containing a circle with a diameter of 11 mm is formed from the blank to obtain a shaped article.

[0021] (2) Fix the molded material on the sample stage of the texture analyzer and keep the sample temperature at 20°C.

[0022] (3) The measuring probe (cylindrical with a diameter of 0.9 mm) of the analyzer is lowered at a speed of 1 mm / sec, so that the measuring probe enters the surface near the center of the measuring surface of the molded object, and the load is measured within the range of a maximum load of 5 kg.

[0023] (4) When the measuring probe enters 14 mm from the surface of the molded object (i.e., the measuring probe penetrates the molded object), the measuring probe is raised.

[0024] According to the present invention, a gummy candy is provided that allows one to feel the unity between the dough and the ingredients, and to maximize the enjoyment of the deliciousness of the added ingredients.

[0025] In a preferred embodiment of the present invention, the hardness of the outer layer blank at room temperature, when measured using the same method as that used for the aforementioned center blank, is 150 to 1100 g.

[0026] According to the present invention, a gummy can be provided that has an overall texture (a certain hardness) similar to conventional gummy candies and retains its shape.

[0027] In a preferred embodiment of the present invention, the sugar content of the central blank is higher than that of the outer blank.

[0028] According to the present invention, the moisture content and water activity value of the central blank can be increased without increasing the central blank's moisture content and water activity value, while the central blank becomes relatively softer than the outer blank.

[0029] In a preferred embodiment of the present invention, the sugar content of the central blank is higher than that of the outer blank.

[0030] In a more preferred embodiment, the moisture content of the outer blank is greater than that of the central blank.

[0031] According to the present invention, the hardness of the central blank can be relatively lower than that of the outer blank, and the difference in water activity can be reduced. Therefore, the decrease in the hardness difference between the central blank and the outer blank due to moisture transfer can be suppressed, thereby maintaining the softness of the central blank.

[0032] In a preferred embodiment of the present invention, the moisture content of the central preform is less than 12% by mass relative to the total central preform excluding the ingredients, and the water activity of the central preform is less than 0.7.

[0033] According to the present invention, the hardness difference between the central blank and the outer blank at room temperature (20°C) can be maintained. In addition, the texture of the food can be maintained.

[0034] In a preferred embodiment of the present invention, the content of the aforementioned ingredients relative to the central embryo is 40% or less by mass.

[0035] In addition, in a preferred embodiment of the present invention, the food ingredient is a gel-like food composition or dried fruit.

[0036] The effects of the invention

[0037] According to the present invention, a gummy can be provided that allows the feel of the dough and ingredients to be integrated and allows the taste of the added ingredients to be maximized. Attached Figure Description

[0038] Figure 1 This is a schematic diagram illustrating the gummy candy containing added ingredients according to the present invention.

[0039] Figure 2 A graph showing the relationship between chewing time (seconds) and total saliva volume (g) when expert panel member A chewed the gummy candies with added ingredients in Example 2 and Comparative Example 2 in Test Example 1.

[0040] Figure 3 A graph showing the relationship between chewing time (seconds) and total saliva volume (g) when expert panel member B chewed the gummy candies with added ingredients in Example 2 and Comparative Example 2 in Test Example 1.

[0041] Figure 4 A graph showing the relationship between chewing time (seconds) and total saliva volume (g) when expert panel member C chewed the gummy candies with added ingredients in Example 2 and Comparative Example 2 in Test Example 1.

[0042] Figure 5A graph showing the relationship between chewing time (seconds) and total saliva volume (g) when expert panel member D chewed the gummy candies with added ingredients in Example 2 and Comparative Example 2 in Test Example 1. Detailed Implementation

[0043] In this specification, the "~" sign indicating a numerical range means that the values ​​before and after it are included as the lower limit and upper limit.

[0044] The gummy candy 10 of the present invention is composed of an ingredient 13, a central blank 11 containing the ingredient, and an outer blank 12 covering the central blank (see reference). Figure 1 ).

[0045] In this invention, "covering the central blank" means that at least a portion of the surface of the central blank 11 is covered by the outer blank 12. That is, the outer blank 12 does not necessarily need to cover the entire surface of the central blank 11. It is sufficient for the outer blank 12 to cover at least 50% of the surface of the central blank 11. Preferably, the outer blank covers at least 80% of the surface of the central blank.

[0046] The central blank 11 and the outer blank 12 of the present invention can be composed of ingredients used in conventional gummies, typically including sugars and vegetable oils.

[0047] There are no restrictions on the types of sugars that are commonly used in food. For example, monosaccharides such as glucose and fructose, disaccharides such as granulated sugar, maltose and lactose, oligosaccharides or polysaccharides such as syrup and maltodextrin, and sugar alcohols such as sorbitol can be used.

[0048] It should be noted that in this instruction manual, "carbohydrates" refers to all sugars used in the aforementioned common foods, and is not limited to monosaccharides and disaccharides.

[0049] In addition, there are no particular restrictions regarding its digestibility; it also includes those that are difficult to digest.

[0050] You can use one type of sugar or a combination of two or more types of sugar.

[0051] Sugars and / or syrups are preferred for use.

[0052] In addition, the core material preferably contains sugar.

[0053] In this invention, the sugar content in the central embryo material other than the food ingredients is preferably 40% by mass or more, more preferably 45% by mass or more, based on the solid sugar content excluding water.

[0054] In addition, the sugar content in the core material other than the ingredients in this invention can be appropriately set according to the desired taste and manufacturing suitability (stickiness, shape retention, crushability of ingredients, extensibility of gummies, etc.). For example, the solid content of sugar other than water in the core material other than the ingredients can be set to 84% by mass or less.

[0055] It should be noted that when sugars contain syrup, the water content contained in the syrup is excluded when calculating the solid content of the sugar.

[0056] Vegetable oils can be used without special restrictions on their melting point or other physical properties, as long as they are vegetable oils commonly used in food. For example, rapeseed oil and its hydrogenated oils can be used.

[0057] Vegetable oils can be made from one type of vegetable oil or from two or more types of vegetable oils.

[0058] In this invention, the content of vegetable oil in the central embryo material other than the food ingredients is preferably 3% by mass or more, and preferably 5% by mass or more.

[0059] In addition, the content of vegetable oil in the core dough other than the ingredients in this invention can be appropriately set according to the desired taste and manufacturing suitability (stickiness, shape retention, crushability of ingredients, extensibility of gummy candy, etc.), for example, it can be set to 20% by mass or less, preferably 15% by mass or less.

[0060] In addition to the above-mentioned components, the central prep material of the present invention may use emulsifiers, sweeteners, colorants, preservatives, stabilizers, flavorings, spices and other ingredients commonly used in food, depending on the desired taste and appearance.

[0061] In addition, it is suitable to use processed sugar products commonly used in food, such as fondant and frappé.

[0062] In this invention, the hardness of the central blank at room temperature (20°C) is relatively lower than that of the outer blank. That is, the central blank is softer than the outer blank at room temperature.

[0063] By setting it in this way, it is possible to provide a gummy candy that has the texture of the ingredients and the integrated taste and texture of the gummy candy base and the ingredients (while simultaneously experiencing the palatability brought by both).

[0064] In addition, because the gummy of the present invention has a relatively hard outer layer, it still retains the same texture as the original gummy, which does not immediately dissolve after being chewed and can be chewed for a certain period of time (for example, about 30 seconds).

[0065] Methods for adjusting the hardness of the center blank include the following: For example, increasing the amount of sugar crystals reduces the hardness of the blank. Additionally, increasing the proportion of short-chain (i.e., low-viscosity) syrups reduces the hardness of the blank. Furthermore, increasing the fat content reduces hardness. Adding glycerol can also reduce the hardness of the blank.

[0066] In a preferred embodiment of the present invention, the method for softening the central blank compared to the outer blank at room temperature can be achieved by increasing the amount of sugar crystals in the central blank compared to the amount of sugar crystals in the outer blank.

[0067] Specifically, by making the total amount of sucrose in the central blank relative to the amount of solid sugar (total amount of sucrose contained in the blank / total amount of solid sugar; hereinafter also referred to as sugar ratio) higher than the sugar ratio in the outer blank, the amount of sugar crystallization in the central blank can be increased compared to the amount of sugar crystallization in the outer blank.

[0068] Here, "total sugar solids" refers to the total amount of solid sugars contained in the raw material. That is, it refers to the total amount of sugars commonly used in food, including monosaccharides, disaccharides, oligosaccharides, polysaccharides, and sugar alcohols.

[0069] It should be noted that the sugar content is calculated based on the total amount of sucrose in the raw material. Therefore, when using powdered sugar, fondant, egg foam candy, or other auxiliary materials other than sucrose, the amount of sucrose contained in these auxiliary materials is also included in the calculation of the sugar content.

[0070] In the above method, if the sugar content of the central blank is relatively higher than that of the outer blank, the amount of sugar crystals formed in the central blank will be relatively greater than that formed in the outer blank.

[0071] In this way, the amount of water in the central blank does not increase, nor does the water activity of the central blank increase, but the water content held by the amorphous part of the central blank is relatively greater than that held by the amorphous part of the outer blank.

[0072] The difference in water content retained by this amorphous portion makes the central blank relatively softer than the outer blank, enabling the production of a blank with a good melt-in-your-mouth feel.

[0073] Furthermore, by setting it in this way, even when the moisture content of the outer blank is higher than that of the central blank, the difference in moisture content and texture (such as the difference in texture, such as the central blank being softer than the outer blank) can be maintained when the water activity of the outer blank and the central blank reaches equilibrium over time.

[0074] Furthermore, if the amount of sugar crystals in the central blank is increased, the crystalline framework in the blank will increase. In this way, a blank with a certain degree of shape retention can be made, even though the texture is soft.

[0075] The sugar content of the core preform is preferably 50-75% by mass, more preferably 53-73% by mass.

[0076] By setting it in this way, the central blank can be made into a soft blank with a good melt-in-your-mouth feel.

[0077] In addition, the sugar content of the outer blank is preferably 40-70% by mass, more preferably 45-61% by mass.

[0078] In addition, in this invention, the difference between the sugar content of the central blank and the sugar content of the outer blank (sugar content of the central blank - sugar content of the outer blank) is preferably 5 to 35% by mass, more preferably 8 to 28% by mass.

[0079] By setting it in this way, the hardness difference between the central blank and the outer blank can be maintained.

[0080] The hardness of a billet at room temperature can be determined using known methods. For example, it can be determined using the following method with a texture analyzer TA.XT Plus (manufactured by Eihiro Seiki Co., Ltd.).

[0081] [Determination Method]

[0082] (1) A cylindrical or cuboid with a thickness of 11 mm and a measuring surface containing a circle with a diameter of 11 mm is formed from the blank to obtain a shaped article.

[0083] (2) Fix the molded material on the sample stage of the texture analyzer and keep the sample temperature at 20°C.

[0084] (3) The measuring probe (cylindrical with a diameter of 0.9 mm) of the analyzer is lowered at a speed of 1 mm / sec, so that the measuring probe enters the surface near the center of the measuring surface of the molded object, and the load is measured within the range of a maximum load of 5 kg.

[0085] (4) When the measuring probe enters 14 mm from the surface of the molded object (i.e., the measuring probe penetrates the molded object), the measuring probe is raised.

[0086] In this invention, the hardness of the center material other than the food ingredients, as measured by the above-mentioned measurement method, is preferably 370g or less, more preferably 350g or less, and even more preferably 300g or less.

[0087] By setting it in this way, it is possible to provide a gummy candy that has the deliciousness of the ingredients themselves (the presence or juiciness of the ingredients), the taste and texture of the gummy candy base and the ingredients as one (to feel the palatability brought by both at the same time), and the texture of a gummy candy.

[0088] In this invention, the hardness of the center material other than the ingredients, as measured by the above-mentioned measurement method, can be appropriately set according to manufacturing suitability (stickiness, shape retention, crushability of ingredients, extensibility of gummy candy, etc.) and the desired taste. For example, it can be set to 140g or more.

[0089] In this invention, the hardness of the outer blank, as measured by the above-mentioned measurement method, is preferably 1100g or less, more preferably 1050g or less, and even more preferably 1000g or less.

[0090] By setting it in this way, one can better appreciate the sense of unity between the ingredients, the central dough, and the outer dough.

[0091] In this invention, the hardness of the outer blank, as measured by the above-mentioned measurement method, is preferably 150g or more, and more preferably 200g or more.

[0092] By setting it in this way, a chewy texture similar to gummy candy can be achieved. In addition, it can suppress the stickiness that occurs during molding.

[0093] In this invention, the difference between the hardness of the center blank and the hardness of the outer blank at room temperature (20°C), as measured by the above-mentioned measurement method, is preferably 40g or more, and preferably 80g or more.

[0094] By setting it in this way, it is possible to make a gummy candy that retains the texture of the original gummy candy, which does not immediately dissolve after being chewed and can be chewed for a certain period of time (e.g., about 30 seconds), while also achieving a sense of unity with the ingredients.

[0095] In this invention, the difference between the hardness of the center blank and the hardness of the outer blank at room temperature (20°C), as measured by the above-mentioned measurement method, is preferably less than 850g, and more preferably less than 800g.

[0096] By setting it in this way, you can maximize the enjoyment of the ingredients' deliciousness, and at this time you can get a gummy candy with a sense of unity in taste and texture between the gummy candy base and the ingredients (and feel the palatability brought by both at the same time).

[0097] In this invention, the moisture content of the central embryo material other than the ingredients is preferably less than 12% by mass, and more preferably less than 10% by mass.

[0098] By setting it in this way, the hardness difference between the central blank and the outer blank at room temperature (20°C) can be maintained. In addition, the texture of the food can be maintained.

[0099] In this invention, the moisture content of the central dough, excluding the ingredients, can be appropriately set according to manufacturing suitability (stickiness, shape retention, crushability of ingredients, extensibility of gummy candy, etc.) and hygiene considerations, and can be set to 5% by mass or more.

[0100] It should be noted that the moisture content can be determined using known methods. For example, sea sand can be used as an additive, and the moisture content can be determined using the vacuum heating drying additive method. The vacuum heating drying additive method can be carried out using the following methods.

[0101] [Reduced Pressure Drying Aid Method]

[0102] The sample (approximately 3–5 g) was collected and accurately weighed in a dry heat oven (ADVANTEC ∞FS-33) at 102°C and placed in an aluminum flat-bottomed weighing dish containing a constant amount of sea sand. Then, it was heated carefully in a water bath until most of the moisture evaporated, and then placed in the dry heat oven to dry until a constant weight was achieved.

[0103] In this invention, the water activity of the central embryo material other than the food ingredients is preferably below 0.7, more preferably below 0.65.

[0104] By setting it in this way, the transfer of moisture to the outer blank can be suppressed, and the hardness of the central blank at room temperature (20°C) can be kept relatively lower than that of the outer blank (i.e., the central blank is relatively softer than the outer blank at room temperature (20°C)).

[0105] In this invention, the water activity of the central preform other than the ingredients can be appropriately set according to manufacturing suitability (stickiness, shape retention, crushability of ingredients, extensibility of gummy candy, etc.) and hygiene considerations, for example, it can be set to 0.3 or higher.

[0106] In this invention, known gummy candy materials can be used as the outer layer preform. For example, gummy candies described in WO02 / 009530 and WO2011 / 033954 can be used as the outer layer preform. The composition, moisture content, water activity, sugar content, etc., of the outer layer preform can be appropriately adjusted based on the aforementioned documents.

[0107] In this invention, when the mass of the central blank containing the ingredients is set to 1, the mass of the outer blank is preferably 0.4 or more, and more preferably 0.5 or more.

[0108] By setting it in this way, it is possible to make gummy candies that retain their shape.

[0109] In addition, in this invention, when the mass of the central blank (excluding the ingredients) is set to 1, the mass of the outer blank is preferably 1.8 or less, more preferably 1.5 or less.

[0110] By setting it in this way, it is possible to make gummy candies with a texture similar to soft candies, while also maximizing the enjoyment of the ingredients' flavor.

[0111] In this invention, the volume ratio of the central blank (excluding the ingredients) to the outer blank can be set to, for example, 4:1 to 1:4.

[0112] Furthermore, in this invention, the difference between the moisture content (mass%) of the central blank (excluding the ingredients) and the moisture content (mass%) of the outer blank is preferably not significantly large. The moisture content (mass%) of the central blank (excluding the ingredients) can be either more or less than that of the outer blank.

[0113] The preferred form is one in which the moisture content (mass%) of the central dough (excluding the ingredients) is less than that of the outer dough (i.e., the moisture content (mass%) of the outer dough is more than that of the central dough (excluding the ingredients).

[0114] The value obtained by subtracting the moisture content (mass%) of the central blank (excluding the ingredients) from the moisture content (mass%) of the outer blank is preferably -2 to 6% by mass, and more preferably 0 to 4% by mass.

[0115] By setting it in this way, it is possible to maintain the state where the central blank is relatively softer than the outer blank.

[0116] Immediately after the manufacture of the gummy of the present invention (i.e., before moisture transfer), it is preferable to reduce the difference between the water activity value of the central blank and the water activity value of the outer blank.

[0117] Specifically, the difference between the water activity value of the central blank and the water activity value of the outer blank is preferably less than 0.1, and more preferably less than 0.05.

[0118] By configuring it in this way, when storing the gummy candy of the present invention, it is possible to suppress the transfer of moisture between the central blank and the outer blank, and to maintain the difference in hardness between the central blank and the outer blank.

[0119] The aforementioned adjustment of the difference in moisture content and the difference in water activity is preferably carried out in the direction described above, so that the sugar content of the central blank is relatively higher than that of the outer blank, and the moisture content of the central blank is relatively lower than that of the outer blank.

[0120] In a preferred embodiment of the present invention, the sugar content of the central blank is relatively higher than that of the outer blank, and the moisture content (mass%) of the outer blank is equal to or greater than that of the central blank.

[0121] By configuring it in this way, the hardness of the central blank can be made relatively lower than that of the outer blank, and the difference in water activity can be reduced. Therefore, it is possible to suppress the decrease in the hardness difference between the central blank and the outer blank due to moisture transfer.

[0122] In this invention, any food ingredient that is solid or semi-solid can be used without particular restrictions. For example, fruits (including dried fruits) and gel-like food compositions can be used.

[0123] The preferred ingredients are gel-like food compositions or dried fruits.

[0124] Specifically, the above-mentioned gel-like food composition contains at least one gelling agent selected from gelatin, pectin, agar, and thickening polysaccharides.

[0125] If a gel-like food composition that primarily uses gelatin as a gelling agent is used, the presence of the ingredients in the gummy candy can be felt during consumption. Examples of gel-like foods that primarily use gelatin as a gelling agent include gummy candies.

[0126] Furthermore, if a gel-like food composition that primarily uses pectin as a gelling agent is used, a juicy texture derived from the ingredients can be experienced during consumption. Examples of gel-like food compositions that primarily use pectin as a gelling agent include jelly.

[0127] The ingredients can be commercially available foods, or foods made using known methods.

[0128] When using a gel-like food composition as an ingredient, there are no particular limitations on the flavor of the gel-like food composition itself. For example, fruit flavors (strawberry, orange, mango, etc.) and beverage flavors (soda, cola, etc.) can be used.

[0129] When using dried fruit, there are no particular restrictions on the type of dried fruit itself; for example, dried strawberries, papayas, European plums, etc., can be used.

[0130] The ideal firmness of the ingredients is 100g or more at room temperature (20℃).

[0131] By setting it to this mode, you can experience the deliciousness of the ingredients themselves (the presence and / or juiciness of the ingredients).

[0132] In addition, the hardness of the food is preferably below 1050g at room temperature (20℃), and more preferably below 1000g.

[0133] By setting it in this way, it is possible to provide a gummy candy that maximizes the enjoyment of the ingredients themselves and has a sense of unity in the taste and texture of the gummy candy base and the ingredients (while simultaneously experiencing the palatability brought by both).

[0134] For example, when using a gel-like food composition that primarily uses gelatin as a gelling agent as an ingredient, the hardness of the ingredient at room temperature (20°C) is preferably 300g or more, more preferably 350g or more.

[0135] In addition, when using a gel-like food composition that primarily uses gelatin as a gelling agent as an ingredient, the hardness of the ingredient at room temperature (20°C) is preferably 1050g or less, more preferably 1000g or less.

[0136] By setting it to this mode, you can maximize the enjoyment of the ingredients' natural flavor, and especially maximize the sense of their presence and appropriate elasticity.

[0137] For example, when using a gel-like food composition that primarily uses pectin as a gelling agent as an ingredient, the hardness of the ingredient at room temperature (20°C) is preferably 100g or more.

[0138] In addition, when using a gel-like food composition that primarily uses pectin as a gelling agent as an ingredient, the hardness of the ingredient at room temperature (20°C) is preferably 250g or less.

[0139] If a gel-like food composition that primarily uses pectin as a gelling agent is used as an ingredient, the deliciousness of the ingredient itself can be maximized, especially the juiciness derived from the ingredient (the flavor derived from the ingredient felt from the beginning of chewing the gummies to the first half of chewing).

[0140] For example, when using dried fruit as an ingredient, the hardness of the ingredient at room temperature (20°C) is preferably below 250g.

[0141] When using dried fruit as an ingredient, the ideal hardness of the ingredient at room temperature (20°C) is 150g or more.

[0142] By setting it to this mode, you can maximize the enjoyment of the ingredients' natural flavors, especially the taste of the raw materials.

[0143] It should be noted that the hardness of food at room temperature (20°C) can be determined using known methods. For example, it can be determined using the following measurement method with the texture analyzer described above.

[0144] [Determination Method]

[0145] (1) Fix the test sample (food) on the test stage of the texture analyzer and maintain the sample temperature at 20°C. As the test sample, select a granular, spherical or cuboid sample with a longest part of less than 10 mm and a mass of less than 1 g per sample. In addition, designate the relatively flat surface of the test sample as the test surface.

[0146] It should be noted that, in this instruction manual, "longest part" refers to the longest portion of the measurable part of the food ingredient. For example, for spherical food ingredients, it refers to the length of its diameter; for cuboid food ingredients, it refers to the length of its longest side.

[0147] (2) The measuring probe (cylindrical with a diameter of 0.9 mm) of the texture analyzer is lowered at a speed of 1 mm / sec, so that the measuring probe enters the surface near the center of the measuring surface of the food, and the load is measured within the range of a maximum load of 5 kg.

[0148] (3) When the measuring probe penetrates the bottom surface of the food, raise the measuring probe.

[0149] When using a gel-like food composition as an ingredient, the firmness of the ingredient can be adjusted by the amount of gelling agent used. For example, when using gelatin as a gelling agent, each gel-like food composition may contain 2 to 13% by weight of gelatin. Additionally, when using pectin as a gelling agent, each gel-like food composition may contain 1 to 5% by weight of pectin.

[0150] The moisture content of the ingredients is preferably 3% or more by mass, and more preferably 5% or more by mass.

[0151] In addition, the moisture content of the ingredients is preferably less than 25% by mass, and more preferably less than 20% by mass.

[0152] By designing it in this way, it is possible to provide a gummy candy that offers a unified taste and texture of the gummy candy base and ingredients when placed in the mouth (while simultaneously experiencing the palatability brought by both).

[0153] For example, when using a gel-like food composition that primarily uses gelatin as a gelling agent as an ingredient, the moisture content of the ingredient itself is preferably 7% by mass or more, more preferably 10% by mass or more.

[0154] When using a gel-like food composition that primarily uses gelatin as a gelling agent as an ingredient, the moisture content of the ingredient itself is preferably 25% by mass or less, more preferably 20% by mass or less.

[0155] By setting it to this mode, you can feel the sense of unity with the gummy candy base.

[0156] In addition, if a gel-like food composition that primarily uses gelatin as a gelling agent is used as an ingredient, one can feel the presence of an ingredient with elasticity derived from the food itself.

[0157] For example, when using a gel-like food composition that primarily uses pectin as a gelling agent as an ingredient, the moisture content of the ingredient itself is preferably 7% by mass or more, more preferably 10% by mass or more.

[0158] In addition, when using a gel-like food composition that primarily uses pectin as a gelling agent as an ingredient, the moisture content of the ingredient itself is preferably 25% by mass or less, more preferably 20% by mass or less.

[0159] By setting it to this mode, you can feel the sense of unity with the gummy candy base.

[0160] In addition, if a gel-like food composition that primarily uses pectin as a gelling agent is used as an ingredient, one can experience the juiciness derived from the ingredient.

[0161] When using dried fruit as an ingredient, the moisture content of the ingredient itself is preferably 3% by mass or more, and more preferably 5% by mass or more.

[0162] When using dried fruit as an ingredient, the moisture content of the ingredient itself is preferably 25% by mass or less, more preferably 20% by mass or less.

[0163] By setting it to this mode, you can feel the sense of unity with the gummy candy base.

[0164] The weight of each ingredient is preferably 0.1g or more, more preferably 0.14g or more, and even more preferably 0.2g or more.

[0165] By setting it to this mode, you can experience the deliciousness of the ingredients themselves (the presence and / or juiciness of the ingredients).

[0166] The upper limit of the quality of ingredients can be appropriately set from the perspective of manufacturing suitability (stickiness, shape retention, crushability of ingredients, extensibility of gummies, etc.), for example, it can be set to less than 1.5g, preferably less than 1.0g.

[0167] The amount of the core prep material other than the ingredients is preferably 10% by mass or more, and more preferably 15% by mass or more.

[0168] By setting it to this mode, you can experience the texture of the ingredients while eating (e.g., their presence, their juiciness).

[0169] The amount of the food ingredients is preferably 45% or less by mass, and more preferably 40% or less by mass, relative to the central prep material excluding the food ingredients.

[0170] The gummies of the present invention can be manufactured, for example, by a method comprising the following steps.

[0171] (1) Mix and emulsify sugars, water, vegetable oils and emulsifiers as needed to prepare the central blank base liquid and the outer blank base liquid respectively.

[0172] (2) The above-mentioned central blank base and outer blank base are boiled dry, and then the auxiliary raw materials (other than the raw materials mixed in (1)) are mixed to prepare the central blank and outer blank.

[0173] (3) For the prepared center embryo base, mix the ingredients to prepare a center embryo base with added ingredients.

[0174] (4) The prepared central blank base and outer blank base with added ingredients are shaped into the desired shape.

[0175] In the above-mentioned process (1), the above-mentioned matters can be applied to each raw material. In addition, the mixing of raw materials can be carried out using known methods and known apparatus. For example, a high-speed mixer can be used. Furthermore, it is preferable to emulsify each preform by means of a high-speed mixer or the like while it is heated to 70 to 90°C after preparation.

[0176] The above process (2) can be carried out using known apparatus. It is preferable to boil the product while reducing pressure in a way that does not color it.

[0177] In the above process (3), the ingredients mixed with the center dough can be prepared according to the above-mentioned methods. In addition, the mixing of the center dough and the ingredients can be done using known devices such as the high-speed mixer described above.

[0178] In processes (1) to (3), as auxiliary raw materials, sweeteners, colorants, preservatives, stabilizers, flavorings, spices and other ingredients commonly used in food, as well as processed sugar products such as fondant and egg foam candy can be further mixed.

[0179] Processed sugar products such as fondant and bubble gum can be prepared using known methods.

[0180] In the above process (4), the forming can be carried out using known devices.

[0181] For example, a known device can be used to extrude the entire central dough containing ingredients while covering it with an outer dough layer, and cut it to the desired size to form the dough.

[0182] Alternatively, the center blank containing the added ingredients can be extruded and shaped to the desired size and shape (e.g., approximately cuboid shape), and then at least a portion of the shaped center blank containing the added ingredients can be covered with an outer blank to form the core.

[0183] Alternatively, the center blank containing the ingredients can be filled into a mold of the desired shape (e.g., approximately cuboid) and shaped, and then at least a portion of the center blank containing the ingredients can be covered with an outer blank to achieve the desired shape.

[0184] In addition to the above-mentioned processes, it may also include known processes that are usually performed in the manufacturing process of gummies, such as the process of removing the deformed shape of the formed gummies.

[0185] Example

[0186] The present invention will be further described in detail below with reference to the embodiments, but the technical scope of the present invention is not limited to the following embodiments.

[0187] <Experimental Example 1>

[0188] In this experimental example, the effect of the hardness of the center dough on the texture of the gummy candy was tested.

[0189] The following method is used to prepare gummies with added ingredients.

[0190] (1) Preparation of outer layer blank

[0191] (Step 1) Preparation of outer layer blank base solution

[0192] In a high-speed mixer, 24 parts by weight of granulated sugar, 49 parts by weight of syrup, 10 parts by weight of water, 0.1 parts by weight of dehydrated sorbitol fatty acid ester, and 0.1 parts by weight of HLB11 sucrose fatty acid ester are mixed and heated to 80°C while stirring. Next, 8 parts by weight of rapeseed oil are mixed and emulsified while stirring to obtain the outer layer substrate stock solution.

[0193] (Step 2) Preparation of the outer blank substrate

[0194] Using a known pot, the outer blank base liquid obtained in the above (step 1) is boiled dry under a vacuum of 600 mmHg and a temperature of 118°C, so that the moisture content of each blank at the end of the following (step 5) is 8.2% by mass. Then, it is cooled to 70°C to obtain the outer blank base.

[0195] (Step 3) Preparation of fondant

[0196] In a dissolving tank, 70 parts by weight of granulated sugar, 30 parts by weight of syrup, and 20 parts by weight of water are mixed and boiled at 121°C until the moisture content is 10% by weight. Then, it is cooled to 70°C and kneaded to obtain fondant with a particle size of less than 30 μm.

[0197] (Step 4) Preparation of egg foam candy

[0198] Mix 75 parts by weight of granulated sugar, 75 parts by weight of syrup, and 25 parts by weight of water, and boil at 118°C until the sugar content reaches Bx90°, then cool to 70°C. Separately, dissolve 10 parts by weight of gelatin (gel strength: 200 Bloom, particle size: 100% passing through a 4-mesh sieve, 90% not passing through a 20-mesh sieve) at 80°C in twice its weight of water and defoam, then cool to 70°C (gelatin solution). Next, mix the two solutions at an 8:1 (weight ratio) to obtain egg yolk pudding. The resulting egg yolk pudding has a sugar content of Bx80°.

[0199] (Step 5) Mixing the outer base material, fondant, egg foam candy, etc.

[0200] Mix 82 parts by weight of the outer layer base, 13 parts by weight of fondant, and 2 parts by weight of the gelatin solution prepared in step 4 above, and knead for at least 30 seconds. The temperature after kneading is 70°C. Next, add acidulant, fruit juice, flavoring, and coloring agent, then add styrax, and stir for at least 30 seconds. The temperature after stirring is 65°C. Then, cool it to 45°C to form the outer layer.

[0201] The sugar content was adjusted to change the hardness of the outer layer. Specifically, the sugar content in the above composition was reduced to make the outer layer harder, and increased to make it softer. The sugar content was adjusted by the amount of sugar in the base and the amounts of powdered sugar, fondant, and custard in the auxiliary ingredients. Furthermore, the chain length, moisture content, and fat content of the syrup were adjusted to achieve the hardness described in Table 1 below.

[0202] (2) Preparation of the central embryo

[0203] Apart from the following two aspects, the center blank with altered hardness is prepared in the same manner as "(1) adjustment of the outer blank" mentioned above.

[0204] In the above (step 1), the following ingredients are used to prepare the core embryo base stock solution: 13 parts by weight of granulated sugar, 26 parts by weight of syrup, 10 parts by weight of water, 0.1 parts by weight of dehydrated sorbitol fatty acid ester, 0.1 parts by weight of sucrose fatty acid ester, and 8 parts by weight of rapeseed oil.

[0205] In addition, in the above (step 2), the water content in the original liquid of the central blank base is calculated and boiled dry, so that the moisture content of the blank at the end of the above (step 5) is 6.5%.

[0206] [Table 1]

[0207]

[0208] It should be noted that the hardness of the prepared center blank and outer blank at room temperature (20°C) was determined using the following method with a texture analyzer TA.XT Plus (manufactured by Eiko Seiki Co., Ltd.).

[0209] [Determination Method]

[0210] (1) A cylindrical or cuboid with a thickness of 11 mm and a measuring surface containing a circle with a diameter of 11 mm is formed from the blank to obtain a shaped article.

[0211] (2) Fix the molded material on the sample stage of the texture analyzer and keep the sample temperature at 20°C.

[0212] (3) The measuring probe (cylindrical with a diameter of 0.9 mm) of the analyzer is lowered at a speed of 1 mm / sec, so that the measuring probe enters the surface near the center of the measuring surface of the molded object, and the load is measured within the range of a maximum load of 5 kg.

[0213] (4) When the measuring probe enters 14 mm from the surface of the molded object (i.e., the measuring probe penetrates the molded object), the measuring probe is raised.

[0214] (3) Preparation of the center embryo with added ingredients

[0215] Mix the center embryo prepared in (2) above with the ingredients to prepare a center embryo with added ingredients.

[0216] As ingredients, gummy candies (gelatinous food compositions that primarily use gelatin as a gelling agent) and jelly (gelatinous food compositions that primarily use pectin as a gelling agent) are used.

[0217] For the gummy candies, each gummy candy weighing 0.28g, with a hardness of 747g at room temperature and a moisture content of 18% by mass, is added and mixed into the core material as 20% by mass.

[0218] In addition, for the jelly, each piece of jelly weighing 0.28g, with a hardness of 109g at room temperature and a water content of 17% by mass, is added and mixed into the core dough as 20% by mass.

[0219] It should be noted that, regarding the blanks of Examples 4 and 8, a central blank containing added ingredients was prepared using gummy candy as an ingredient. Regarding the blanks of Comparative Examples 1-2, Examples 1-3, and Examples 5-7, two types of central blanks were prepared: one containing added ingredients using gummy candy as an ingredient, and the other containing added ingredients using jelly as an ingredient.

[0220] (4) Shaping of gummies with added ingredients

[0221] The center blank and outer blank containing the ingredients, prepared as described above, are shaped to obtain a soft candy containing the ingredients.

[0222] The shaping process begins by shaping the prepared center blank, which contains the added ingredients, into a rectangular shape. Next, the outer blank is used to cover the shaped center blank, resulting in a gummy candy with added ingredients. Each gummy candy weighs 4.7–5.0 g.

[0223] (5) Evaluation

[0224] In the above-mentioned gummy candies containing added ingredients, regarding Example 2 and Comparative Example 2, the deliciousness of the ingredients (the presence of the ingredients (the sense of unity between the taste and texture of the gummy candy base and the ingredients) or juiciness (the flavor derived from the ingredients felt from the beginning of chewing the gummy candy to the first half of chewing) and the texture like gummy candy were evaluated.

[0225] The evaluation was conducted by four skilled evaluators.

[0226] Regarding the presence of ingredients (the sense of unity between the taste and texture of the gummy candy base and the ingredients), the gummy candies containing ingredients in Example 2 and Comparative Example 2, which used gummy candies as ingredients, were evaluated according to the following evaluation criteria.

[0227] The entire panel of evaluators rated the presence of ingredients as ◎ if the gummy candy containing the ingredients had a sense of unity between the base and the ingredients, and if the premium taste of the ingredients could be enjoyed for a long time from the early stages of consumption.

[0228] Three of the evaluators rated the presence of ingredients as 0, considering that the gummy candies containing ingredients had a sense of unity between the base and the ingredients, and that the superior taste of the ingredients could be enjoyed for a long time from the early stages of consumption.

[0229] Two of the evaluators rated the presence of the ingredients as △, based on the fact that the gummy candy containing the ingredients had a sense of unity between the base and the ingredients, and that the superior taste of the ingredients could be enjoyed for a long time from the early stages of consumption.

[0230] If 0 to 1 of the evaluators judge the presence of ingredients in the gummy candy with added ingredients as ×, and if the gummy candy has a sense of unity between the base and the ingredients, and the premium taste of the ingredients can be enjoyed for a long time from the early stages of consumption, then the presence of the ingredients will be rated as ×.

[0231] Regarding the juicy sensation experienced during consumption (the flavor derived from the ingredients felt from the beginning of chewing the gummies to the first half of chewing), the gummies containing ingredients in Example 2 and Comparative Example 2, which used jelly as an ingredient, were evaluated according to the following evaluation criteria.

[0232] First, a sample of gummy candy (approximately 5.0 g) without added ingredients, prepared and shaped using the same method as described in "(1) Preparation of Outer Layer Blank" above, was continuously chewed at a rate of 1 time / second and expelled into a container every 10 seconds without swallowing saliva. The total amount of saliva (g) after every 10 seconds was measured. This operation was repeated until the gummy candy with added ingredients no longer dissolved in the mouth.

[0233] Next, regarding the gummy candies with added ingredients in Example 2 and Comparative Example 2, the same experiment was conducted, and the total amount of saliva (g) was measured every 10 seconds from the start of chewing the gummy candies with added ingredients until the gummy candies with added ingredients no longer dissolved in the mouth.

[0234] For gummies with added ingredients that produce the same amount of saliva as the sample gummies when chewed, the juiciness rating is set to 0.

[0235] For gummies with added ingredients, the amount of saliva produced during chewing was 1.1 times that of the sample gummies. The juiciness rating was set at 1 point.

[0236] For gummies that produce 1.2 times more saliva when chewed compared to the sample gummies, the juiciness rating is set at 2 points.

[0237] Calculate the average score of each evaluator. An average score of 1.6 to 2 points is rated as ◎, 0.6 to 1.5 points as ○, 0.1 to 0.5 points as △, and 0 points as ×.

[0238] Regarding the texture, similar to that of a gummy candy, the evaluation is based on whether the manufactured gummy candy with added ingredients (approximately 4.7–5.0g per piece) can be chewed continuously for more than 30 seconds at a rate of 1 chew per second.

[0239] For gummy candies containing ingredients that can be chewed continuously for more than 30 seconds when chewed at a rate of 1 time per second, each reviewer's rating of the texture as similar to gummy candy is set to ○.

[0240] For gummy candies containing ingredients that cannot be chewed continuously for more than 30 seconds when chewed at a rate of 1 bite per second (i.e., they melt and disappear in the mouth before 30 seconds have elapsed) or gummy candies containing ingredients that do not soften much during 30 seconds, each reviewer's rating of the texture as being like a gummy candy will be marked as ×.

[0241] In the evaluations from each evaluator, if all evaluators give a circle (○), the overall evaluation of a texture like gummy candy is set to ◎. If 3 evaluators give a circle (○), the overall evaluation of a texture like gummy candy is set to ○. If 1 to 2 evaluators give a circle (○), the overall evaluation of a texture like gummy candy is set to △. If 0 evaluators give a circle (○), the overall evaluation of a texture like gummy candy is set to ×.

[0242] Table 2 below shows the evaluation results of the gummy candies with added ingredients in Example 2 and Comparative Example 2, where gummy candies were used as ingredients. Table 3 shows the evaluation results of the gummy candies with added ingredients in Example 2 and Comparative Example 2, where jelly was used as an ingredient.

[0243] Furthermore, regarding the use of jelly as an ingredient, the relationship between the chewing time (seconds) and the total amount of saliva (g) of the gummies in Example 2 and Comparative Example 2 is shown in Table 4. Figures 2-5 middle.

[0244] [Table 2]

[0245]

[0246] [Table 3]

[0247]

[0248] [Table 4]

[0249]

[0250] As shown in Tables 2 and 3, in Comparative Example 2, where the hardness of the central blank at room temperature is the same as that of the outer blank at room temperature, the deliciousness (presence or juiciness) of the ingredients cannot be fully appreciated.

[0251] On the other hand, as shown in Tables 2 and 3, Example 2, in which the hardness of the central blank at room temperature is lower than that of the outer blank at room temperature (i.e., the central blank is softer than the outer blank at room temperature), allows one to perceive the deliciousness of the food itself (the presence or juiciness of the food).

[0252] Additionally, as shown in Table 4 and Figures 2-5 As shown, Example 2, where the hardness of the central blank at room temperature is lower than that of the outer blank at room temperature (i.e., the central blank is softer than the outer blank at room temperature), produced more saliva compared to Comparative Example 2, where the hardness of the central blank at room temperature is the same as that of the outer blank at room temperature. In other words, Example 2 clearly exhibits a stronger sense of juiciness during consumption compared to Comparative Example 2.

[0253] Based on the above, it is clear that by making the hardness of the central blank at room temperature lower than that of the outer blank at room temperature, it is possible to create soft candies with added ingredients that allow the taste of the ingredients to be perceived.

[0254] (6) Sensory evaluation

[0255] In the gummy candies containing added ingredients manufactured as described above, the deliciousness (presence or juiciness of the ingredients) and the texture like gummy candies were evaluated relative to Comparative Example 1, Example 1, and Examples 3-8, based on Example 2 and Comparative Example 2.

[0256] The evaluation is conducted by 3 or 4 skilled evaluators.

[0257] If the taste of the added ingredients in the gummy candy is similar to that in Example 2, the evaluation is ◎.

[0258] The evaluation was ○ when the taste of the added ingredients in the gummy candy was inferior to that of Example 2, but was significantly better than that of Comparative Example 2.

[0259] The evaluation was △ when the taste of the ingredients (the presence or juiciness of the ingredients) perceived by the gummy candies containing the ingredients was inferior to that of Example 2, but only slightly inferior to that of Comparative Example 2.

[0260] If the taste of the food itself (the presence or juiciness of the food) perceived by the gummy candy containing the food is similar to that of Comparative Example 2, the evaluation is ×.

[0261] Based on the overall rating of ◎ given by all reviewers for the deliciousness of the added ingredients in the gummy candy, the overall rating is ◎.

[0262] The deliciousness of the ingredients in the gummy candy was rated ◎ by the majority of the reviewers (2 out of 3 reviewers, 3 out of 4 reviewers), and the overall rating was ○.

[0263] The deliciousness of the ingredients in the gummy candy with added ingredients is evaluated based on the number of evaluators (1 out of 3 evaluators, or 1-2 out of 4 evaluators) who give a rating of ◎. The overall rating is △.

[0264] The overall taste of the ingredients in the gummy candy with added ingredients was rated as × by all the reviewers, resulting in an overall rating of ×.

[0265] In addition, for textures like gummy candies, experiments were conducted using the same method as described in (5) above. Evaluations were performed by 3 or 4 skilled evaluators.

[0266] The gummy candy with added ingredients, which received a rating of ○ from all reviewers, has an overall rating of ◎.

[0267] The gummy candy with added ingredients had a gummy-like texture and was rated ○ by the majority of the reviewers (2 out of 3 reviewers, 3 out of 4 reviewers). The overall rating was ○.

[0268] For the few evaluators (1 out of 3 evaluators, or 1-2 out of 4 evaluators) who gave a rating of ○, the gummy candy with added ingredients had a texture like a gummy candy, and the overall rating was △.

[0269] The gummy candy with added ingredients had a texture similar to a candy and received an overall rating of × from all reviewers.

[0270] The evaluation of gummy candies with added ingredients using gummy candy as an ingredient (Comparative Example 1, Examples 1, 3-8) is shown in Table 5 below, and the evaluation results of gummy candies with added ingredients using jelly as an ingredient (Comparative Example 1, Examples 1, 3, 5-7) are shown in Table 6.

[0271] [Table 5]

[0272]

[0273] [Table 6]

[0274]

[0275] As shown in Tables 5 and 6, Comparative Example 1, where the hardness of the central and outer blanks is the same, has a similar deliciousness (presence and juiciness) to Example 2 (evaluation ◎), but a poor texture like a gummy candy (evaluation △).

[0276] Based on the above, it is clear that if the hardness of the central blank at room temperature (20℃) is the same as that of the outer blank at room temperature (20℃), it is impossible to simultaneously achieve the deliciousness of the ingredients (the presence or juiciness of the ingredients) and the chewy texture like a gummy candy.

[0277] On the other hand, Examples 1, 3 to 6 of the gummy candies, in which the hardness of the central blank at room temperature (20°C) is relatively lower than that of the outer blank at room temperature (20°C) (i.e., the central blank is relatively softer than the outer blank at room temperature), have a flavor close to that of the ingredients in Example 2 and a chewy texture like gummy candies.

[0278] In addition, it is clear that if the hardness of the center dough at room temperature is below 370g, then one can fully appreciate at least one of the presence and juiciness of the ingredients, that is, one can fully appreciate the deliciousness of the ingredients themselves.

[0279] The deliciousness (presence or juiciness) of the ingredients in Example 7 (with a core dough hardness of 362g) and Example 6 (with a core dough hardness of 341g) was intermediate between that of Example 2 and Comparative Example 2 (evaluation ○).

[0280] On the other hand, the deliciousness of the ingredients in Example 5, with a core dough hardness of 300g (the presence and juiciness of the ingredients), is close to that of Example 2 (evaluation ○ or ◎).

[0281] Based on the above, it is clear that in order to experience the deliciousness of the ingredients themselves (the presence or juiciness of the ingredients), it is more preferable to set the hardness of the center dough at room temperature to below 350g.

[0282] As shown in Tables 5 and 6, compared to Example 7, where the difference between the hardness of the central blank and the outer blank at room temperature was 41g, the food texture and juiciness of Example 5, where the difference between the hardness of the central blank and the outer blank at room temperature was 97g, were closer to those of Example 2.

[0283] Based on the above, it is clear that from the perspective of the deliciousness of the ingredients themselves (the presence and juiciness of the ingredients), it is more preferable that the difference between the hardness of the central blank at room temperature and the hardness of the outer blank at room temperature is more than 80g.

[0284] In addition, the outer blank of Comparative Example 1, with a hardness of 140g, was too soft and had a poor texture like a gummy candy (evaluation △).

[0285] On the other hand, Example 1, with an outer blank hardness of 250g, has a texture like a gummy candy (evaluation ◎ and ○).

[0286] Based on the above, it is clear that in order to experience the deliciousness of the ingredients themselves and have a chewy texture like gummy candy, it is more preferable to set the hardness of the outer layer of the dough at room temperature to 200g or more.

[0287] Although the presence and juiciness of the ingredients in Example 8, with an outer dough hardness of 1100g, were similar to those in Example 2 (evaluations ○ and ◎), the outer dough was not very soft and did not have a candy-like texture due to its hardness (evaluation △).

[0288] On the other hand, the food in Example 4, with an outer layer material hardness of 1000g, has a similar presence and juiciness to that in Example 2, and also has a texture like a gummy candy. (All ratings are ◎).

[0289] Based on the above, it is clear that from the perspective of a texture similar to gummy candy, it is more preferable to set the hardness of the outer layer blank at room temperature to below 1050g.

[0290] As shown in Tables 5 and 6, it is clear that in soft candies containing added ingredients where the hardness of the central dough at room temperature is lower than that of the outer dough at room temperature, if the difference in sugar content (sugar content of the central dough - sugar content of the outer dough) is 5% by mass or more, either the presence of the ingredients or the juiciness can be felt.

[0291] In addition, it is clear that in soft candies where the hardness of the central blank at room temperature is less than 300g and the hardness of the outer blank at room temperature is less than 1050g, by setting the difference in sugar content to more than 10% by mass, the deliciousness of the ingredients themselves can be perceived at a level closer to that of Example 2.

[0292] <Experimental Example 2>

[0293] In this experiment, the effects of the moisture content and water activity of the core dough (excluding the ingredients) on the gummies were investigated.

[0294] In the center preform (excluding the ingredients), the moisture content (mass%), the water activity value, and the hardness at room temperature were varied, but the center preform was prepared in the same manner as in Example 2 of Test Example 1. Furthermore, the center preforms prepared in Example 2, Example 7, and Comparative Example 3 of Test Example 1 were also used.

[0295] The ingredients used were gummy candies and jelly. The jelly used was the same as that used in Experiment 1.

[0296] Regarding the gummy candies, Examples 2, 9-12, and Comparative Example 3 used the same gummy candies as Experimental Example 1. Example 7 used gummy candies with a weight of 0.28g per piece, a hardness of 977g at room temperature, and a moisture content of 17% by mass.

[0297] These ingredients were mixed in a manner that made up 20% by mass of the core dough to produce gummy candies containing the ingredients (Comparative Example 3, Examples 2, 7, and 9-12). The specific composition of the core dough is shown in Table 7. It should be noted that the outer dough used was the same as that used in Example 2 (hardness at room temperature was 403g).

[0298] The hardness at room temperature was adjusted primarily by adjusting the sugar content, similar to Example 1 above. Specifically, compared to Example 2, to increase hardness (i.e., to make the center blank harder than in Example 2), the sugar content of the center blank was decreased; conversely, to decrease hardness (i.e., to make the center blank softer than in Example 2), the sugar content of the center blank was increased. The sugar content was adjusted by varying the amount of sugar in the base and the amounts of powdered sugar, fondant, and custard used as auxiliary ingredients. Furthermore, the chain length, moisture content, and fat content of the syrup were adjusted to achieve the hardness described in Table 7 below.

[0299] [Table 7]

[0300]

[0301] The moisture content of the core material was determined using sea sand as an additive and by conventional methods through vacuum heating drying of the additive.

[0302] Regarding the manufactured gummies with added ingredients, similar to "(6) Sensory Evaluation" in Test Example 1, the presence of the ingredients in the manufactured gummies and the juicy feel experienced during consumption were evaluated. In addition, the suitability of the process (shape retention) was also evaluated.

[0303] It should be noted that process suitability (conformity preservation) is evaluated based on the water activity value. Specifically, a high water activity value indicates low process suitability (evaluation ×), while a low water activity value indicates high process suitability (evaluation ○).

[0304] In addition, the hardness of the food was measured using the following method with a texture analyzer TA.XT Plus (manufactured by Eihiro Seiki Co., Ltd.).

[0305] [Determination Method]

[0306] (1) Fix the test sample (food) on the test stage of the texture analyzer and maintain the sample temperature at 20°C. As the test sample, select a granular, spherical or cuboid sample with a longest part of less than 10 mm and a mass of less than 1 g per sample. In addition, use a relatively flat surface of the test sample as the test surface.

[0307] (2) The measuring probe (cylindrical with a diameter of 0.9 mm) of the analyzer is lowered at a speed of 1 mm / sec, so that the measuring probe enters the surface near the center of the measuring surface of the food, and the load is measured within the range of a maximum load of 5 kg.

[0308] (3) When the measuring probe penetrates the bottom surface of the food, raise the measuring probe.

[0309] In addition, regarding the blanks of Comparative Examples 5-6 and Examples 2-9, both gummy candies with added ingredients and gummy candies with added ingredients were manufactured using gummy candies as ingredients and using jelly as ingredients.

[0310] On the other hand, regarding the blanks of Comparative Example 7 and Examples 10-11, only gummy candies containing added ingredients and using jelly as an ingredient were manufactured.

[0311] The evaluation results of gummy candies using gummy candies as ingredients are shown in Table 8 below, and the evaluation results of gummy candies with added ingredients using jelly as ingredients are shown in Table 9 below.

[0312] [Table 8]

[0313]

[0314] [Table 9]

[0315]

[0316] Examples 2, 7, and 9-12, in which the moisture content of the central prep is less than 12% by mass, can be perceived as having a flavor (texture or juiciness) similar to that of Example 2 (all ratings are ◎).

[0317] Based on the above, if the moisture content of the central dough is below 12% by mass, the deliciousness of the ingredients (the presence or juiciness of the ingredients) can be clearly felt.

[0318] On the other hand, in Comparative Example 3, where the hardness of the central dough is the same as that of the outer dough, even if the moisture content of the central dough is less than 12% by mass, the deliciousness of the food itself can only be perceived to the same extent as in Comparative Example 2.

[0319] In addition, Example 7 used an ingredient with a higher hardness at room temperature than the ingredient used in Example 1 (i.e., harder than the ingredient used in Example 1), and as a result, the presence of the ingredient was more noticeable than in Example 1.

[0320] On the other hand, in Example 12, the deliciousness of the ingredients themselves can be appreciated, but because the central dough has a high water content, the water activity value of the central dough increases, so the central dough becomes too soft and has poor shape retention (evaluation ×).

[0321] On the other hand, Examples 2, 7, and 9-11, whose central preform moisture content is 10% by mass or less and whose water activity is 0.7 or less, exhibit some degree of shape retention (evaluation ○).

[0322] Therefore, from the perspective of maintaining the shape of gummy candies with added ingredients, it is more preferable to set the moisture content of the core dough to 10% by mass or less and the water activity value to 0.7 or less.

[0323] In addition, it can be clearly stated that if the moisture content of the central dough is 10% by mass and the water activity value is less than 0.7, and the sugar content of the central dough is the same as that of the outer dough, or the sugar content of the central dough is greater than that of the outer dough (i.e., the difference in sugar content is greater than 0), then it is possible to produce soft candy that allows one to experience the deliciousness of the ingredients themselves and also has process suitability (shape retention).

[0324] <Experimental Example 3>

[0325] In this experiment, the effect of the hardness of the ingredients contained in the center dough on the texture of the gummy candy was tested.

[0326] Various changes were made to the ingredients (Jelly in Examples 13-15, Dried Mango in Example 16, Dried European Plum in Example 17, and Gummy Candy in Examples 18-21 and Comparative Example 8) and mixed into the center blank. The composition of the center blank and the outer blank was set as described in Table 10 below. Otherwise, in the same manner as in Test Example 1, gummy candy with added ingredients was made.

[0327] In Example 13, a jelly with a water content of 17% by mass and a hardness of 109g at room temperature was used.

[0328] In Example 14, a jelly with a water content of 14.3% by mass and a hardness of 170g at room temperature was used.

[0329] In Example 15, a jelly with a water content of 11.7% by mass and a hardness of 231g at room temperature was used.

[0330] In Example 16, dried mangoes with a moisture content of 13.1% by mass and a hardness of 233g at room temperature were used.

[0331] In Example 17, dried European plums with a moisture content of 25.0% by mass and a hardness of 180g at room temperature were used.

[0332] In Example 18, gummy candies with a water content of 18% by mass and a hardness of 352g at room temperature were used.

[0333] In Example 19, gummy candies with a water content of 18% by mass and a hardness of 500g at room temperature were used.

[0334] In Example 20, gummy candies with a water content of 18% by mass and a hardness of 747g at room temperature were used.

[0335] In Example 21, gummy candies with a water content of 12.4% by mass and a hardness of 1049g at room temperature were used.

[0336] In addition, the total weight of all ingredients is 0.28g per grain, and the ingredient content is such that it is 20% by mass in the core embryo.

[0337] It should be noted that the hardness of the central blank, outer blank, and food ingredients at room temperature was measured in the same manner as in Test Example 1 and Test Example 2.

[0338] [Table 10]

[0339]

[0340] Regarding the manufactured gummy candies with added ingredients, similar to Example 1, the presence or juiciness of the ingredients in the manufactured gummy candies with added ingredients, the texture like gummy candies, and the suitability of the process (the crushability of the ingredients and the extensibility of the gummy candies themselves) were evaluated.

[0341] It should be noted that regarding the suitability of the process (the crushability of the ingredients and the extensibility of the gummy itself), the following conditions are evaluated as ×: when the central dough is mixed with the ingredients at a temperature of 40°C, the ingredients will be crushed; when the dough is stretched after mixing, gaps will form between the dough and the ingredients, causing the ingredients to fall off; and the dough will break. All other conditions are evaluated as ○.

[0342] The hardness of each ingredient and the evaluation results of the added ingredients in gummy candies using jelly or dried fruit as ingredients are shown in Table 11 below, and the evaluation results of the added ingredients in gummy candies using gummy candies as ingredients are shown in Table 12 below.

[0343] [Table 11]

[0344]

[0345] [Table 12]

[0346]

[0347] As described in Tables 10 and 11, Examples 13-21, in which the hardness of the ingredients was less than 1050g, allowed the taste of the ingredients themselves (the presence or juiciness of the ingredients) and a texture like gummy candy to be appreciated.

[0348] Based on the above, it is clear that if the hardness of the ingredients is below 1050g, it is possible to create gummy candies that contain the ingredients, allowing you to feel the deliciousness of the ingredients themselves (the presence or juiciness of the ingredients) and have a chewy texture like gummy candies.

[0349] In addition, as shown in Tables 10 and 11, it is clear that when the hardness of the ingredients is below 1050g, by setting the sugar ratio difference to 10 or more, it is possible to produce soft candies with added ingredients that allow one to appreciate the deliciousness of the ingredients themselves.

[0350] <Experimental Example 4>

[0351] In this experiment, we investigated the effect of the amount of ingredients in the center of the dough on the perceived presence and juiciness of the ingredients during consumption.

[0352] The hardness of the center blank at room temperature was set to 140g and the hardness of the outer blank was set to 403g. The amount of ingredients (gummy candy and jelly) was changed as shown in Tables 10 and 11 below. Otherwise, the gummy candy was made in the same manner as in Example 2 of Test Example 1.

[0353] The ingredients used were the same as those used in Experiment 1.

[0354] Regarding the manufactured gummy candies with added ingredients, similar to Example 1, the presence and juiciness of the ingredients were evaluated. Furthermore, the chewiness, similar to that of gummy candies, and the suitability of the process (the crushability of the ingredients and the cohesion of the dough) were evaluated.

[0355] Regarding the chewy texture, when eating gummies with added ingredients, the situation where you can enjoy the unique chewy texture and firmness of gummies is rated ◎. The situation where you can slightly enjoy the chewy texture and firmness of gummies is rated 〇. The situation where you cannot enjoy the chewy texture and firmness of gummies is rated ×.

[0356] In addition, regarding the suitability of the process (the crushability of the ingredients and the cohesion of the blank), the following conditions are evaluated as ×: when the central blank is mixed with the ingredients at a product temperature of 40°C, the ingredients will be crushed; when the blank is stretched after mixing, gaps will be formed between the blank and the ingredients, causing the ingredients to fall off; and the blank will break. All other conditions are evaluated as ○.

[0357] The results for using gummy candies as ingredients are shown in Table 13 below, and the results for using jelly as ingredients are shown in Table 14 below.

[0358] [Table 13]

[0359]

[0360] [Table 14]

[0361]

[0362] As shown in Tables 13 and 14, in Examples 22 to 27, where the amount of food in the center of the dough is 10% or more by mass relative to the center of the dough, the deliciousness of the food itself (the presence or juiciness of the food) can be perceived.

[0363] Based on the above, it is clear that by setting the amount of ingredients in the center dough to more than 10% by mass relative to the center dough, one can appreciate the deliciousness of the ingredients themselves.

[0364] Furthermore, in Examples 26 and 27, where the amount of ingredients in the center dough was 50% and 60% of the center dough respectively, although the deliciousness of the ingredients themselves (the presence or juiciness of the ingredients) could be felt (both rated ◎), the excessive amount of ingredients impaired the chewiness and texture, resulting in a loss of the chewy texture characteristic of gummy candies (rated ×). In addition, the manufacturing suitability was also poor (rated ×).

[0365] Based on the above, it is clear that from the perspective of chewiness like gummy candy and manufacturing suitability, it is more preferable to set the amount of ingredients in the center dough to 45% or less by mass relative to the center dough.

[0366] <Experimental Example 5>

[0367] In this experiment, the effect of the quality of ingredients on the taste of the gummies was investigated.

[0368] The weight of the ingredients was changed to 0.04g, 0.07g, 0.1g, 0.14g, and 0.28g per piece. Otherwise, the same ingredients (gummy candies and jelly) as in Experiment 1 were used to make gummy candies with added ingredients. The amount of ingredients was set to be the same as in Experiment 1 (20% by mass in the center dough).

[0369] Regarding the gummies with added ingredients, similar to Example 1, the presence and juiciness of the ingredients were evaluated.

[0370] The results for using gummy candies as ingredients are shown in Table 15 below, and the results for using jelly as ingredients are shown in Table 16 below.

[0371] [Table 15]

[0372]

[0373] [Table 16]

[0374]

[0375] As shown in Tables 15 and 16, in Examples 28-30, where the weight of each ingredient was 0.1g or more, the deliciousness of the ingredients (the presence and juiciness of the ingredients) could be perceived (all ratings were ○ or ◎).

[0376] Based on the above, it is clear that by setting the weight of each ingredient to 0.1g or more, one can perceive the deliciousness of the ingredient itself (the presence and juiciness of the ingredient).

[0377] <Experimental Example 6>

[0378] In this experiment, we tested the effect of the moisture content of the ingredients on the texture of the gummies.

[0379] Using jelly, dried papaya, gummy candy, and dried European plum as ingredients, the gummy candy with these ingredients is made in the same manner as in Example 2.

[0380] It should be noted that Example 32 (the ingredient is jelly) and Example 33 (the ingredient is gummy candy) use the same ingredients as Example 2.

[0381] The dried papaya used has a moisture content of 7.3% by mass and a hardness of 173g at room temperature. The dried European plum used has a moisture content of 25% by mass and a hardness of 180g at room temperature.

[0382] In addition, the ingredients are all made using 0.28g of ingredients per grain, which are added to the core dough in a way that makes up 20% by weight.

[0383] Regarding the manufactured gummies with added ingredients, similar to Example 1, the presence and juiciness of the ingredients were evaluated. Additionally, "-" in Table 17 indicates that no evaluation was made from their perspective.

[0384] The results are shown in Table 17 below.

[0385] [Table 17]

[0386]

[0387] As shown in Table 17, Examples 31 to 34, in which the water content of the ingredients was 7% by mass or more, showed that the ingredients had a good texture and were juicy (all ratings were ◎).

[0388] Based on the above, it is clear that by setting the water content of the ingredients to 7% or more by mass, one can appreciate the deliciousness (texture and / or juiciness) of the ingredients themselves.

[0389] From the perspective of bacterial risk during distribution, the moisture content of the food is more preferably set to 25% by mass or less (Example 34, see note column).

[0390] Industrial availability

[0391] According to the present invention, a gummy can be provided that allows one to experience the deliciousness of the ingredients themselves (the presence and / or juiciness of the ingredients), has a texture like a gummy candy, and has a sense of unity between the ingredients and the gummy candy base.

[0392] Explanation of reference numerals in the attached figures

[0393] 10. Add ingredients to the gummies

[0394] 11. Central blank

[0395] 12 Outer layer blank

[0396] 13 ingredients

Claims

1. A type of gummy candy containing ingredients, comprising the ingredients, a central dough containing said ingredients, and an outer dough covering said central dough. The hardness of the food ingredient at room temperature is below 1050g. The hardness of the central blank at room temperature is relatively lower than that of the outer blank at room temperature. The hardness of the central blank at room temperature is below 370g, and the hardness of the outer blank at room temperature is 150-1100g. The hardness of the central blank and the outer blank at room temperature are determined using the following method. [Determination Method] (1) A cylindrical or cuboid with a thickness of 11 mm and a measuring surface containing a circle with a diameter of 11 mm is formed from the blank to obtain a shaped article; (2) Fix the molded material on the sample stage of the texture analyzer and keep the sample temperature at 20°C; (3) The cylindrical measuring probe with a diameter of 0.9 mm of the analyzer is lowered at a speed of 1 mm / sec, so that the measuring probe enters the surface near the center of the measuring surface of the molded object, and the load is measured within the range of a maximum load of 5 kg. (4) When the measuring probe enters 14 mm from the surface of the molded object, the measuring probe is raised.

2. The soft candy with added ingredients according to claim 1, wherein, The sugar content of the central blank is higher than that of the outer blank.

3. The soft candy with added ingredients according to claim 2, wherein, The outer blank has a higher moisture content than the central blank.

4. The soft candy with added ingredients according to claim 1, wherein, The moisture content of the core prep material is less than 12% by mass relative to the total moisture content of the core prep material excluding the ingredients. The water activity of the central preform is below 0.

7.

5. The soft candy with added ingredients according to claim 1, wherein, The content of the ingredient relative to the central embryo is less than 40% by mass.

6. The soft candy with added ingredients according to claim 1, wherein, The ingredients are gel-like food compositions or dried fruits.

7. The soft candy with added ingredients according to claim 1, wherein, The sugar content of the central blank is higher than that of the outer blank.

8. The soft candy with added ingredients according to claim 1, wherein, The sugar content of the central blank is higher than that of the outer blank.

9. The soft candy with added ingredients according to claim 7, wherein, The outer blank has a higher moisture content than the central blank.

10. The soft candy with added ingredients according to claim 8, wherein, The outer blank has a higher moisture content than the central blank.

11. The soft candy with added ingredients according to claim 1, wherein, The moisture content of the core prep material is less than 12% by mass relative to the total moisture content of the core prep material excluding the ingredients. The water activity of the central preform is below 0.

7.

12. The soft candy with added ingredients according to claim 1, wherein, The moisture content of the core prep material is less than 12% by mass relative to the total moisture content of the core prep material excluding the ingredients. The water activity of the central preform is below 0.

7.

13. The soft candy containing added ingredients according to claim 2, wherein, The moisture content of the core prep material is less than 12% by mass relative to the total moisture content of the core prep material excluding the ingredients. The water activity of the central preform is below 0.

7.

14. The soft candy with added ingredients according to claim 3, wherein, The moisture content of the core prep material is less than 12% by mass relative to the total moisture content of the core prep material excluding the ingredients. The water activity of the central preform is below 0.

7.

15. The soft candy with added ingredients according to claim 7, wherein, The moisture content of the core prep material is less than 12% by mass relative to the total moisture content of the core prep material excluding the ingredients. The water activity of the central preform is below 0.

7.

16. The soft candy with added ingredients according to claim 8, wherein, The moisture content of the core prep material is less than 12% by mass relative to the total moisture content of the core prep material excluding the ingredients. The water activity of the central preform is below 0.

7.

17. The soft candy with added ingredients according to claim 9, wherein, The moisture content of the core prep material is less than 12% by mass relative to the total moisture content of the core prep material excluding the ingredients. The water activity of the central preform is below 0.

7.

18. The soft candy with added ingredients according to claim 10, wherein, The moisture content of the core prep material is less than 12% by mass relative to the total moisture content of the core prep material excluding the ingredients. The water activity of the central preform is below 0.7.

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