Gummy candy and method of producing the same

Abstract

To provide a gummy candy and a method of producing the same, wherein the hardness of the gummy candy is changed by including cellulose while maintaining the elasticity of the gummy candy as compared to a case where cellulose is not included.SOLUTION: A gummy candy comprises a gelling agent and cellulose. At least part of the gelling agent is gelatin. The cellulose has a loose apparent specific gravity of 0.120 g / cm3 to 0.570 g / cm3, inclusive. A method for producing the gummy candy is one in which a gelling agent and cellulose are employed as raw materials, at least part of the gelling agent is gelatin, and the cellulose has a loose apparent specific gravity of 0.120 g / cm3 to 0.570 g / cm3, inclusive.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to gummy candies that contain cellulose and have a variety of hardness levels while maintaining elasticity, and a method for producing the same. [Background technology]

[0002] Gummy candy is a confectionery made by solidifying fruit juice or syrup with a gelling agent. In recent years, the gummy candy market has grown significantly, with various companies manufacturing and selling products with a variety of properties. A wide variety of products have been produced, including those with hard or soft textures, those with strong or weak elasticity, those with gummy candy filled in a casing, and supplement gummy candies containing functional ingredients.

[0003] For example, sugarless gummy candies are difficult to control in texture due to the limited number of carbohydrates that can be used. Patent Document 1, on the other hand, discloses that sugarless gummy candies with a hard texture and good productivity can be obtained by incorporating palatinit, sugar alcohol, glycerin, and cellulose in a specific composition ratio. Furthermore, hard gummy candies with low moisture content suffer from poor flavor development due to their hardness. Patent Document 2, on the other hand, discloses that sugar-coated gummy candies with a firm, chewy texture and good flavor development can be obtained by adjusting the hardness of the gummy portion, which is made of a hard gummy candy containing gum arabic, and the sugar coating portion within a specific range. Patent Document 3 also discloses that whipped gummy candies with a novel, light and soft texture can be produced by incorporating fermented cellulose, which stably maintains fine air bubbles inside the candy. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Laid-Open No. 2012-231694 [Patent Document 2] Japanese Patent Publication No. 2022-143764 [Patent Document 3] Japanese Patent Application Laid-Open No. 2010-17181 Summary of the Invention [Problem to be solved by the invention]

[0005] Patent Documents 1 to 3 all disclose methods for dramatically changing gummy candies to give them completely new properties that have never been seen before, but they do not clearly disclose a method for adjusting the hardness, such as obtaining various hardnesses while maintaining elasticity.

[0006] The present invention provides a gummy candy in which the hardness is controlled while maintaining elasticity by incorporating a specific cellulose, and a method for producing the same. [Means for solving the problem]

[0007] That is, the present invention includes the following aspects. [1] It contains gelling agents and cellulose. At least a portion of the gelling agent is gelatin; The loose apparent specific gravity of the cellulose is 0.120 g / cm 3 More than 0.570g / cm 3 Below are the gummy candies. [2] The gummy candy according to [1], wherein the content of the cellulose relative to the content of the gelling agent is 10% by mass or more and 30% by mass or less. [3] The gummy candy according to [1] or [2], wherein the cellulose is crystalline cellulose or a complex thereof. [4] Made from gelling agents and cellulose. At least a portion of the gelling agent is gelatin; The loose apparent specific gravity of the cellulose is 0.120 g / cm 3 More than 0.570g / cm 3 The following is a method for producing gummy candy. [5] The method for producing a gummy candy according to [4], wherein the amount of the cellulose relative to the amount of the gelling agent is 10% by mass or more and 30% by mass or less. [6] The method for producing a gummy candy according to [4] or [5], wherein the cellulose is crystalline cellulose or a complex thereof. [Effects of the Invention]

[0008] According to the present invention, a gummy candy can be produced in which at least a part of the gelling agent is gelatin, and the gummy candy can have a controlled hardness while maintaining its elasticity. DETAILED DESCRIPTION OF THE INVENTION

[0009] Hereinafter, an embodiment of the present invention (hereinafter simply referred to as "the present embodiment") will be described in detail. The following embodiments are merely examples for explaining the present invention, and are not intended to limit the present invention to the following content. The present invention can be implemented by modifying it as appropriate within the scope of its gist.

[0010] <<Gummy candy>> The gummy candy of this embodiment contains gelatin as a gelling agent. However, for the purpose of adjusting the texture and other palatability, there is no problem in using one or more other gelling agents in combination. Examples of other gelling agents include, but are not limited to, pectin, carrageenan, agar, gellan gum, gum arabic, guar gum, tara gum, locust bean gum, cassia gum, xanthan gum, flax seed gum, alginic acid, alginates, chitin, chitosan, glucosamine, glucomannan, psyllium seed gum, furcellaran, pullulan, curdlan, and starches.

[0011] The shape of the gummy candy of this embodiment is not particularly limited, and may be spherical, hemispherical, cylindrical, or conical. The surface of the gummy candy may be coated with starch, gum arabic, wax, or the like, or may be sugar-coated or uncoated. The gummy candy may be filled in a casing such as collagen, or embedded in a soft candy or the like. However, in the gummy candy of this embodiment, the gummy portion excluding the coating portion contains cellulose.

[0012] <Gelatin> The origin of the gelatin contained in the gummy candy of this embodiment is not particularly limited. Gelatin may be derived from pig skin, cow skin, donkey skin, pig bone, cow bone, donkey bone, fish skin, fish scales, etc., but other animal skins, bones, tendons, etc. are also acceptable. Gelatin may also be extracted from animals by acid treatment or alkali treatment.

[0013] The bloom value of the gelatin used in this embodiment is not particularly limited, but is preferably from 150 to 500, more preferably from 180 to 450, and particularly preferably from 200 to 400. When the bloom value is within this range, a gummy candy with a suitable elasticity and a desirable texture can be obtained.

[0014] The bloom value of gelatin is the gel strength measured by the bloom method and can be measured using the method specified in the 18th Edition of the Japanese Pharmacopoeia. Specifically, 7.5 g of gelatin is placed in a jelly cup (inner diameter 59 ± 1 mm, height 85 mm), 105 mL of water is added, the cup is covered, and the mixture is left for 1 to 4 hours. After this, the mixture is heated in a water bath at 65 ± 2°C while gently stirring with a glass rod for 15 minutes. The water condensed on the upper inner wall of the cup is added to the solution to form a homogeneous solution, which is then allowed to cool at room temperature for 15 minutes. The cup is then placed on a completely leveled platform in a thermostatic bath at 10.0 ± 0.1°C, covered, and allowed to stand for 17 ± 1 hour. The cup is removed from the thermostatic bath, the water on the outside of the cup is immediately wiped off, and the cup is placed on the table of a physical property measuring instrument (such as a texture analyzer or rheometer). The position of the cup is adjusted so that the tip of the plunger (a cylindrical piston with a diameter of 12.7±0.1 mm, a flat bottom, and a perpendicularly cut end) comes into contact with the center of the jelly surface as closely as possible, and then the test is carried out with a penetration distance of 4 mm and a penetration speed of 0.5 mm per second, and the resulting load (g) is expressed as the Bloom value.

[0015] The gelatin content of the gummy candy of this embodiment should be adjusted as needed depending on the bloom value of the gelatin used and the presence or absence of other gelling agents used in combination. For example, when gelatin having a bloom value within the preferred range described above is used alone, the gelatin content relative to the total weight of the gummy candy is preferably 2% by mass to 10% by mass, more preferably 3% by mass to 9% by mass, and particularly preferably 4% by mass to 8% by mass. By adding an amount within this range, a gummy candy with a more appropriate elasticity and a pleasant texture can be obtained.

[0016] <Cellulose> In the present invention and this specification, "cellulose" refers to a naturally occurring, water-insoluble fibrous material containing cellulose. Examples of raw materials include wood, bamboo, wheat straw, rice straw, cotton, cotton linter, ramie, bagasse, kenaf, beet, sea squirt, and bacterial cellulose. One of these natural cellulose-based materials may be used as the raw material, or a mixture of two or more of them may also be used. Examples of "cellulose" that can be used in the present invention include powdered cellulose, crystalline cellulose, fermented cellulose, sweet potato cellulose, microfibrous cellulose, and bamboo dietary fiber, with crystalline cellulose being particularly preferred.

[0017] <Average degree of polymerization of cellulose> The cellulose used in this embodiment preferably has an average degree of polymerization of 500 or less. The average degree of polymerization can be measured by the reduced specific viscosity method using a copper ethylenediamine solution as specified in the crystalline cellulose identification test (3) of the Japanese Pharmacopoeia, 18th Edition. The average degree of polymerization of the cellulose in this embodiment is preferably 500 or less, more preferably 300 or less, and even more preferably 250 or less. The lower the average degree of polymerization, the more the unpleasant texture and foreign body sensation in the mouth are reduced. There is no particular lower limit for the average degree of polymerization, but a preferred range is 10 or more.

[0018] <Hydrolysis of crystalline cellulose> Methods for controlling the average degree of polymerization include hydrolysis. Hydrolysis promotes depolymerization of amorphous cellulose within the cellulose fibers, thereby reducing the average degree of polymerization. At the same time, hydrolysis removes impurities such as hemicellulose and lignin in addition to the amorphous cellulose, making the interior of the fibers more porous. This not only improves compatibility when mixed with water or gummy candy ingredients, but also makes the cellulose more susceptible to mechanical processing and more easily refined when applying mechanical shear force to the cellulose and water-soluble polysaccharides during a kneading process or other process to form a composite with cellulose. As a result, the surface area of ​​the cellulose increases, making it easier to control the composite with the water-soluble polysaccharide.

[0019] The hydrolysis method is not particularly limited, and examples include acid hydrolysis, hydrothermal decomposition, steam explosion, and microwave decomposition. These methods may be used alone or in combination. In acid hydrolysis, the average degree of polymerization can be easily controlled by adding an appropriate amount of organic acid, mineral acid, etc. to a cellulosic material dispersed in an aqueous medium and heating the mixture while stirring. The reaction conditions, such as temperature, pressure, and time, vary depending on the cellulose species, cellulose concentration, acid species, and acid concentration, but are appropriately adjusted to achieve the desired average degree of polymerization. For example, cellulose may be treated with a mineral acid aqueous solution of 2% by mass or less at 100°C or higher under pressure for 10 minutes or more. Under these conditions, the catalyst component, such as acid, penetrates deep into the cellulose fibers, promoting hydrolysis, reducing the amount of catalyst component used, and facilitating subsequent purification.

[0020] <Cellulose composite> In this embodiment, cellulose may be used as a cellulose composite. A cellulose composite is a composite of cellulose, the main component, and a water-soluble polymer. "Complexed" refers to a state in which the surface of cellulose is coated with a water-soluble polymer through chemical bonds such as hydrogen bonds. Therefore, a cellulose composite is not a simple mixture of cellulose powder and a water-soluble polymer, but rather a state in which the cellulose surface is coated with a water-soluble polymer. Therefore, when a cellulose composite is dispersed in an aqueous medium, the water-soluble polymer forms a colloid in water without peeling from the cellulose surface. This colloidal cellulose composite can form a high-order network structure due to interactions such as hydrogen bonds, electrostatic repulsion, steric repulsion, and van der Waals forces. Examples of cellulose used in the cellulose composite include crystalline cellulose, fermented cellulose, and microfibrous cellulose, with crystalline cellulose being particularly preferred.

[0021] Water-soluble polymers that can be used in cellulose composites include those that contain sugars or polysaccharides as part of their chemical structure. When polysaccharides are used as the water-soluble polymer, suitable examples of the polysaccharides include gellan gum, psyllium seed gum, locust bean gum, xanthan gum, guar gum, tara gum, tamarind gum, karaya gum, chitosan, gum arabic, gum ghatti, glucomannan, tragacanth gum, agar, carrageenan, alginic acid, sodium alginate, calcium alginate, propylene glycol alginate, pectin, curdlan, pullulan, starch, modified starch, dextran, sodium carboxymethylcellulose, calcium carboxymethylcellulose, methylcellulose, and hydroxypropyl cellulose. Among these, the use of naturally occurring polysaccharides such as gellan gum, psyllium seed gum, locust bean gum, xanthan gum, guar gum, tara gum, tamarind gum, karaya gum, gum arabic, gum ghatti, glucomannan, agar, carrageenan, and pectin can provide a cellulose composite with excellent dispersibility. The water-soluble polymer used in the cellulose composite of this embodiment may be one type or two or more types.

[0022] Furthermore, in order to further enhance dispersibility, the cellulose composite may contain other hydrophilic substances in addition to or instead of the water-soluble polymer. Suitable examples of such other hydrophilic substances include dextrin, indigestible dextrin, polydextrose, fructooligosaccharides, galactooligosaccharides, maltooligosaccharides, isomaltooligosaccharides, lactose, maltose, sucrose, cyclodextrin, sorbitol, maltitol, sorbitol, erythritol, palatinose, isomalt, glucose, and fructose. These hydrophilic substances may be used alone or in combination of two or more.

[0023] In the cellulose composite used in this embodiment, the mass ratio of cellulose to water-soluble polysaccharide is preferably 99 / 1 to 50 / 50, more preferably 97 / 3 to 60 / 40, and particularly preferably 95 / 5 to 70 / 30. When the mass ratio is within this range, it is believed that the cellulose surface in the cellulose composite is sufficiently coated (complexed) with the water-soluble polysaccharide.

[0024] <Method of manufacturing cellulose composite> The cellulose composite used in this embodiment is obtained by applying mechanical shearing force to cellulose and a water-soluble polymer in a kneading process to pulverize the cellulose and to complex the water-soluble polymer on the surface of the cellulose. Furthermore, hydrophilic substances other than the cellulose and the water-soluble polymer, as well as other additives, may be added. The cellulose composite that has undergone the above-described treatment is dried as necessary. The cellulose composite used in this embodiment may be in any form, such as one that has undergone the above-described mechanical shearing and is not dried, or one that has been dried thereafter.

[0025] To apply mechanical shear force, a method of kneading using a kneader or the like can be applied. The kneader may be a kneader, extruder, planetary mixer, or mortar and pestle mixer, and may be either continuous or batch type. The temperature during kneading is not particularly limited and may be left to run as is, but if heat is generated due to the complexation reaction, friction, or the like during kneading, the heat may be removed while kneading. These types of machines can be used alone, or two or more types can be used in combination. These types can be selected appropriately depending on the viscosity requirements for various applications.

[0026] <Average particle size of cellulose> The average particle size of cellulose means the cumulative 50% particle size in the volume frequency particle size distribution, and can be measured, for example, using the dry unit of a laser diffraction / scattering particle size distribution analyzer (manufactured by Horiba, Ltd., product name "LA-950").

[0027] The upper limit of the average particle size of the cellulose used in the gummy candy of this embodiment is preferably 200 μm or less, more preferably 150 μm or less, and even more preferably 100 μm or less. By having an average particle size equal to or less than this upper limit, the rough texture of the cellulose is suppressed while a fibrous texture similar to fruit pulp is obtained. The lower limit of the average particle size of the cellulose used in the gummy candy of this embodiment is not particularly limited, and is, for example, preferably 10 μm or more, more preferably 25 μm or more, and even more preferably 50 μm or more.

[0028] <Loose apparent specific gravity of cellulose> The loose apparent specific gravity of cellulose can be measured using a powder tester (manufactured by Hosokawa Micron Corporation, trade name "PT-R") in the loose apparent specific gravity mode.

[0029] The loose apparent specific gravity of the cellulose used in the gummy candy of this embodiment is 0.120 g / cm 3 More than 0.200 g / cm is preferable. 3 More preferably, 0.250 g / cm 3 The upper limit of the loose apparent specific gravity of cellulose is 0.570 g / cm 3 Preferably less than 0.550 g / cm 3 Less than 0.540 g / cm is more preferable. 3 More preferably, the loose apparent specific gravity is 0.120 to 0.290 g / cm 3 If the specific gravity is 0.290 to 0.570 g / cm, the gummy candy can be hardened while maintaining its elasticity, which is preferable when producing hard gummy candies. 3 This is preferable when producing soft gummy candies, since the gummy candy can be softened while maintaining its elasticity. When the loose apparent specific gravity is within the above range, a gummy candy with sufficient hardness can be obtained.

[0030] <Cellulose content> The cellulose content (% by mass) in the gummy candy of this embodiment is preferably 10% by mass or more, more preferably 12% by mass or more, and even more preferably 15% by mass or more, relative to the gelling agent content. Furthermore, the upper limit of the cellulose content relative to the gelling agent content in the gummy candy of this embodiment is preferably 30% by mass or less, more preferably 27% by mass or less, and even more preferably 25% by mass or less. A cellulose content within this range ensures a sufficient change in texture and does not inhibit gelation.

[0031] <Other ingredients> The gummy candy of this embodiment may contain other ingredients in addition to the gelling agent and cellulose, such as monosaccharides such as glucose and fructose, disaccharides such as maltose and sucrose, oligosaccharides, isomerized sugar, and liquid sugars such as maltose syrup, and polysaccharides; sugar alcohols such as sorbitol and erythritol; high-intensity sweeteners such as stevia, aspartame, acesulfame potassium, sucralose, and neotame; dietary fiber; vegetables, fruits, and processed products thereof; dairy products such as milk, whole milk powder, skim milk powder, condensed milk, milk fat, cream, yogurt, cheese, and butter; Examples of suitable ingredients include: vegetable oils, animal fats, and other fats; proteins such as milk protein, soy protein, whey, and casein; minerals such as calcium and magnesium; seasonings such as salt, acidulants, amino acids, yeast extract, meat extract, seafood extract, consommé, soy sauce, and spices; additives such as emulsifiers, surfactants, shelf-life enhancers, antibacterial agents, foaming agents, nutritional fortifiers, pH adjusters, flavorings, antioxidants, leavening agents, and coloring agents; collagen, vitamins such as coenzyme Q10, and functional ingredients such as lactic acid bacteria. Examples of suitable polysaccharides include starches such as corn starch, potato starch, sweet potato starch, tapioca starch, and processed products thereof, as well as dextrin; thickeners such as karaya gum, ghatti gum, tamarind gum, succinoglycan, dextran, pullulan, gluten, soy polysaccharides, and sodium carboxymethylcellulose; and dietary fiber. Examples of processed vegetable and fruit products include squeezed juices (vegetable juices, fruit juices, and concentrates thereof), fruit pulp, dried products (dried fruits, dried vegetables, freeze-dried vegetables and fruits), extracts, fruit pulp, etc. The gummy candy of this embodiment may also contain beverages, their concentrates, and dried products thereof. The beverages in question are not particularly limited, and examples include coffee beverages, black tea beverages, green tea beverages, oolong tea beverages, barley tea beverages, blended tea beverages, cocoa beverages, soy milk beverages, dairy beverages, lactic acid bacteria beverages, sports drinks, and carbonated beverages. Examples of concentrated beverages and dried products thereof include instant coffee, matcha powder, cocoa powder, and concentrated syrup. The gummy candy of this embodiment can contain one or more of these ingredients, depending on the desired taste.

[0032] <Gummy candy hardness> The hardness of the gummy candy of this embodiment can be determined by pouring 8 g of the gummy liquid, in which all of the ingredients have been dissolved, into a hemispherical mold (Sf006 Half-Sphere, manufactured by Silikomart) with a diameter of 30 mm and a depth of 15 mm, cooling and hardening the mixture, and then returning it to 25°C.The maximum stress measured under the following conditions is then determined using a texture analyzer (TA.XT plus, manufactured by Eiko Seiki Co., Ltd.).In this case, since the measured values ​​will not be stable if the shape or size of the gummy candy changes, it is necessary to always use the same mold and make the same weight.

[0033] (Measurement conditions) Mode: Measure Force in Compression Option: Hold until Time Pre-Test Speed: 1.0mm / s Test Speed: 1.0mm / s Post-Test Speed: 10.0mm / s Strain: 20% Time: 60s Trigger Type: Auto-5g Tare Mode: Auto Data Acquisition Rate: 200pps Probe: 1” Cylinder Probe

[0034] The hardness of the gummy candy of this embodiment should be adjusted appropriately depending on the desired taste. For example, the hardness of the gummy candy of this embodiment is preferably 100 g or more and 250 g or less, more preferably 120 g or more and 230 g or less, and even more preferably 140 g or more and 210 g or less.

[0035] <The elasticity of gummy candy> The elasticity of the gummy candy of this embodiment is measured under the same conditions as the hardness of the gummy candy, and is calculated as the ratio of the stress value 60 seconds after the time when the maximum stress was shown to the maximum stress value.

[0036] The elasticity of the gummy candy of this embodiment should be adjusted appropriately depending on the desired taste. The elasticity of the gummy candy of this embodiment is, for example, preferably 50 or more, more preferably 60 or more, and even more preferably 70 or more. There is no particular upper limit for the elasticity of the gummy candy of this embodiment, but it is preferably 100 or less, more preferably 95 or less, and even more preferably 90 or less.

[0037] <Elasticity ratio to non-cellulose-containing gummy candy> The elasticity of the gummy candy of this embodiment, as a ratio to the elasticity of a cellulose-free gummy candy, is preferably 98.0% or more and 102.0% or less, more preferably 98.2% or more and 101.8% or less, and even more preferably 98.5% or more and 101.5% or less. The upper limit of the elasticity of the gummy candy of this embodiment is not particularly specified, but is less than 100%. Having an elasticity ratio within this range makes it possible to obtain a gummy candy with a soft texture without causing unnecessary changes in texture. The cellulose-free gummy candy of this embodiment refers to a gummy candy produced using the same composition and manufacturing method as the desired cellulose-containing gummy candy (the gummy candy of this embodiment), except that cellulose is removed from the raw materials and the same amount of sugar is added.

[0038] <Manufacturing method of gummy candy> The method for producing a gummy candy of this embodiment is a method for producing a gummy candy of this embodiment. That is, a method for producing a gummy candy of this embodiment is a method for producing a gummy candy of this embodiment, in which a gelling agent and cellulose are used as raw materials, at least a part of the gelling agent is gelatin, and the loose apparent specific gravity of the cellulose is 0.120 g / cm 3 More than 0.570g / cm 3The following is a method for producing gummy candies. By incorporating a specific cellulose, it is possible to vary the hardness while maintaining elasticity. The gelling agent and cellulose can be the same as those contained in the gummy candy of this embodiment.

[0039] The method for producing the gummy candy of this embodiment can be the same as a general method for producing gummy candy, except that gelatin and a specific cellulose are used as raw materials. Specifically, the gummy candy can be produced by dispersing or dissolving a gelling agent, cellulose, and other raw materials in a solvent such as water to prepare a gummy liquid, and then solidifying the gummy liquid.

[0040] In preparing the gummy liquid, the ingredients may be mixed all at once or sequentially. Furthermore, the gummy liquid may be prepared by heating and mixing as needed to dissolve the gelatin. The cellulose may be used as a powder ingredient, or it may be dispersed in water by stirring to prepare an aqueous dispersion, which may then be used as the ingredient. Furthermore, when liquid ingredients such as milk or beverages are used, these liquid ingredients may be used as solvents to disperse or dissolve solid ingredients such as gelling agents and cellulose.

[0041] The prepared gummy liquid is poured into a mold and allowed to solidify to obtain gummy candies. The mold may be a starch mold, a silicone container, or any other mold commonly used in the manufacture of gummy candies. The gummy liquid can be solidified by cooling or drying.

[0042] The gummy candy removed from the mold may be used as a finished product as is, or at least a portion of the surface may be coated by a conventional method using a coating material such as sugar coating, candy, or acid (organic acid powder). [Example]

[0043] The present invention is illustrated by the following examples, which should not be construed as limiting the scope of the invention.

[0044] [Example 1] First, 5 g of powdered gelatin with a Bloom value of 200 was soaked in 35 g of water and allowed to swell for 10 minutes. The mixture was then heated until completely dissolved, yielding a gelatin solution. Next, 31 g of malt syrup, 27 g of granulated sugar, 0.2 g of emulsifier, and 1 g of crystalline cellulose A were added to the gelatin solution, and the mixture was heated and stirred until the Brix reached 80. The heat was turned off, and once the liquid temperature had dropped to 90°C, 0.8 g of 5x concentrated apple juice was added to obtain a gummy candy solution. 8 g of this gummy candy solution was poured into a hemispherical mold (Sf006 Half-Sphere, manufactured by Silikomart) with a diameter of 30 mm and a depth of 15 mm, and allowed to cool and harden overnight, yielding a gummy candy.

[0045] [Examples 2, 3, and 4] Gummy candies were obtained in the same manner as in Example 1, except that crystalline cellulose A was changed to crystalline cellulose B, crystalline cellulose C, and crystalline cellulose composite D, respectively.

[0046] [Comparative Example 1] Aside from omitting crystalline cellulose A and changing the amount of granulated sugar to 28 g, a gummy candy was obtained in the same manner as in Example 1. This corresponds to the "cellulose-free gummy candy" in this example and comparative example.

[0047] [Comparative Examples 2, 3, and 4] Gummy candies were obtained in the same manner as in Example 1, except that the crystalline cellulose A was replaced with the crystalline cellulose complex E, powdered cellulose, or cornstarch.

[0048] The average particle size (μm) of the crystalline cellulose, crystalline cellulose composite, and powdered cellulose used, and the loose apparent density (g / cm 3 The results of the measurements are shown in Table 1. In addition, the hardness (g), springiness, and the ratio of springiness to a cellulose-free gummy candy were evaluated for each of the produced gummy candies, and the evaluation results are shown in Table 2.

[0049] [Table 1]

[0050] [Table 2]

[0051] The gummy candies of Examples 1 to 4 were able to have a large change in hardness while maintaining the same elasticity as the cellulose-free gummy candy (Comparative Example 1). In contrast, the gummy candies of Comparative Examples 2 to 4 all had reduced elasticity, and this reduction in elasticity was also noticeable when actually tasting them. [Industrial Applicability]

[0052] According to the present invention, gummy candies having various hardnesses while maintaining elasticity can be obtained.

Claims

1. Contains gelling agent and cellulose, At least a portion of the gelling agent is gelatin; The loose apparent density of the cellulose is 0.120 g / cm ３ More than 0.570g / cm ３ Below are some gummy candies.

2. 2. The gummy candy according to claim 1, wherein the content of said cellulose relative to the content of said gelling agent is 10% by mass or more and 30% by mass or less.

3. 3. The gummy candy according to claim 1, wherein the cellulose is crystalline cellulose or a complex thereof.

4. Made from gelling agents and cellulose, At least a portion of the gelling agent is gelatin; The loose apparent density of the cellulose is 0.120 g / cm ３ More than 0.570g / cm ３ The following is a method for producing gummy candy.

5. The method for producing a gummy candy according to claim 4, wherein a blending amount of the cellulose with respect to a blending amount of the gelling agent is 10% by mass or more and 30% by mass or less.

6. The method for producing a gummy candy according to claim 4 or 5, wherein the cellulose is crystalline cellulose or a complex thereof.

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