High moisture-containing gummy candy

Abstract

To provide high moisture-containing gummy candy which hardly causes quality deterioration such as syneresis, dissolution and deformation of gel, irrespective of being included in an inedible casing film and containing high moisture of a moisture value of 20 wt.% or more, is easily peeled from a casing film, has shape retention even after being peeled, and is suitable for normal-temperature distribution.SOLUTION: High moisture-containing gummy candy as gummy candy packaged with an inedible casing film is such that: the gummy candy contains a gelling agent, saccharides and an acidifier, has a moisture value of 20 wt.% or more, a pH of 4.0 or less, and a water activity value of 0.86 or less; and a surface sticking degree when being separated by applying a load of 16×103 kg / m2 by a column plunger of a diameter of 2 mm is 2×103-12×103 kg / m2. The high moisture-containing gummy candy may have a load when being applied with 5 mm compression by a column plunger of a diameter of 10 mm of 2×103-12×103 kg / m2.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a high-moisture gummy candy that can be distributed without dissolving or becoming sticky on the surface by packaging the high-moisture gummy candy in an inedible casing film. [Background technology]

[0002] Generally, gummy candies contain gelatin, have a moisture content of about 9 to 18% by weight, a pH of 4.0 or less, and a water activity of about 0.5 to 0.7. Due to the nature of containing gelatin, at temperatures of 30°C or higher, which is higher than the melting point of gelatin, the surface of the gummy candy is likely to melt, become sticky, or deform, leading to a significant deterioration in quality. Gummy candies with a high moisture content have even weaker resistance to heat, and it is currently very difficult to distribute gummy candies with a moisture content of 20% or more by weight at room temperature while maintaining their quality, flavor, texture, etc.

[0003] Therefore, the present applicant has developed a high moisture content gummy candy in which syneresis, surface dissolution, and the associated stickiness of the surface are suppressed by enclosing the gummy candy body, which has a high moisture content, in a collagen casing (Patent Document 1). However, foods enclosed in collagen casings are formed by stuffing the contents into the collagen casing, twisting the collagen casing to the desired length, and cutting the twisted parts. As such, they are not very airtight and if the contents dissolve or if strong pressure is applied from the outside, the contents will leak out from the twisted parts. Therefore, care must be taken when handling these products to avoid strong impacts during distribution and to avoid leaving them in high temperature and high humidity environments for long periods of time. Furthermore, in the case of the high moisture content gummy candy, the collagen casing was integral with the gummy candy body and could not be peeled off with fingers, and the gummy candy body had flexibility similar to that of fruit such as grapes. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Patent No. 6503657 Summary of the Invention [Problem to be solved by the invention]

[0005] According to research conducted by the present inventors, when a high-moisture gummy candy is encapsulated in an inedible casing film, when an attempt is made to peel off the inedible casing film, the gummy candy sticks to the inedible casing film, making it difficult to peel off and difficult to eat.

[0006] Therefore, an object of the present invention is to provide a high-moisture gummy candy which, despite having a high moisture content of 20% by weight or more contained in an inedible casing film, is resistant to quality deterioration such as gel syneresis, dissolution, and deformation, is easily peeled off from the inedible casing film, retains its shape even after being peeled off, and is suitable for distribution at room temperature. [Means for solving the problem]

[0007] As a result of intensive research into solving the above-mentioned problems, the inventors have discovered that by adjusting the surface adhesion of a high moisture content gummy candy, which has a moisture value of 20% or more by weight, within a specific range and encapsulating it in an inedible casing film, 1) it is possible to obtain a gummy candy in which gel syneresis, dissolution and deformation are suppressed, despite the gummy candy having a fresh flavor and a chewy, elastic texture, 2) the gummy candy body can be easily peeled off from the inedible casing film and retains its shape even after being peeled off, so that the gummy candy body can be eaten without directly touching it with hands, and 3) the gummy candy is suitable for distribution at room temperature because the growth of microorganisms can be suppressed despite its high moisture content, which has led to the completion of the present invention.

[0008] That is, the gist of the present invention is (1) A gummy candy wrapped in an inedible casing film, The gummy candy contains a gelling agent, a sugar, and an acidulant, and has a moisture content of 20% by weight or more, a pH of 4.0 or less, and a water activity of 0.86 or less; 16 x 10 with 2mm diameter cylindrical plunger 3 kg / m 2 The surface adhesion when pulled apart with a load of 2×10 3 ~12×10 3 kg / m 2 A high moisture content gummy candy, (2) The load when compressed 5 mm with a cylindrical plunger of 10 mm diameter is 2 × 10 3 ~12×10 3 kg / m 2 The gummy candy according to (1) above, Regarding. Effect of the Invention

[0009] According to the present invention, by enclosing a gummy candy body having a moisture content of 20% by weight or more, which is prone to syneresis, dissolution, stickiness, deformation, etc., in an inedible casing film, these phenomena are significantly suppressed, the inedible casing film can be easily peeled off, the shape of the gummy candy body can be maintained even if the inedible casing film is peeled off, and a high moisture content gummy candy suitable for distribution at room temperature can be provided. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0010] The high moisture content gummy candy of the present invention (hereinafter, sometimes simply referred to as "the gummy candy of the present invention") contains a gelling agent, a sugar, and an acidulant, and has a moisture content of 20% by weight or more, a pH of 4.0 or less, and a water activity of 0.86 or less. 16 x 10 with 2mm diameter cylindrical plunger 3 kg / m 2 The surface adhesion when pulled apart with a load of 2×10 3 ~12×10 3 kg / m 2 It is characterized in that:

[0011] The gelling agent can be any of those conventionally used in gummy candies, without any particular limitation, and examples thereof include gelatin, agar, konjac powder, modified starch, furcellan, carrageenan, guar gum, locust bean gum, psyllium seed gum, tamarind seed gum, tara gum, pectin, tragacanth gum, karaya gum, xanthan gum, curdlan, gellan gum, soybean polysaccharides, alginic acid, and carboxymethylcellulose. These gelling agents can be used alone or in combination of two or more. Among them, gelatin is preferably used, and gelatin having a bloom of 100 or more is more preferably used. The content of the gelling agent in the gummy candy of the present invention can be appropriately selected from the range of 0.1 to 15% by weight of the gummy candy portion excluding the inedible casing film (hereinafter also referred to as the gummy body).

[0012] The saccharides may be any saccharide that has been used in gummy candies in the past, without any particular limitation. For example, monosaccharides such as glucose and fructose, disaccharides such as sucrose (sugar), lactose and trehalose, sugar alcohols such as maltitol, lactitol, sorbitol, mannitol, xylitol, erythritol, glycerin, reduced starch hydrolysates (reduced starch saccharification products), Palatinit (trade name), Palatinose (trade name), and reduced Palatinose (trade name). Examples of the sugars include oligosaccharides such as colesulfate, raffinose, stachyose, reduced xylooligosaccharides, reduced branched oligosaccharides, fructooligosaccharides, inulooligosaccharides, galactooligosaccharides, isomaltooligosaccharides, maltooligosaccharides, lactosucrose, xylooligosaccharides, soybean oligosaccharides, and palatinose oligosaccharides, liquid sugars such as starch syrup, reduced starch syrup, enzyme starch syrup, fructose glucose liquid sugar, and glucose liquid sugar, and dietary fibers such as indigestible dextrin and polydextrose. One type of sugar can be used alone, or two or more types can be used in combination. The amount of sugar contained in the gummy candy of the present invention is not particularly limited, but can be appropriately selected, for example, from the range of 30 to 82% by weight of the total amount of the gummy candy body.

[0013] As the acidulant, any acidulant that has been conventionally used in the food industry can be used without any particular limitation, and examples thereof include citric acid, malic acid, tartaric acid, lactic acid, acetic acid, phytic acid, gluconic acid, adipic acid, fumaric acid, and salts thereof. In addition, fruit juice containing the above-mentioned acidulant may be used as the acidulant. The acidulant may be used alone or in combination of two or more. The content of the acidulant in the gummies may be an amount that makes the pH of the gummies 4.0 or less, preferably 2.0 to 4.0. If the pH of the gummies exceeds 4.0, the effect of suppressing the proliferation of microorganisms such as mold and yeast under acidic conditions decreases, and there is a risk of microorganisms such as mold and yeast proliferating during distribution at room temperature.

[0014] The gummy candy of the present invention may contain additives as necessary, for example, to further improve the texture, aroma, appearance, and the like. As the additives, any additive that has been conventionally used in gummy candies can be used without any particular limitation, and examples thereof include fats and oils, starch, modified starch, natural food materials, coloring agents, flavoring agents, food dyes, and the like. The additives may be used alone or in combination of two or more. The amount of the additive contained in the gummy candy of the present invention is not particularly limited, but may be in the range of 0.1 to 50% by weight of the total amount of the gummy candy body.

[0015] The moisture value (moisture content) of the gummy candy body is 20% by weight or more, preferably 20 to 40% by weight, and more preferably 25 to 35% by weight, based on the total weight of the gummy candy body, from the viewpoint of imparting a fresh flavor and a resilient texture to the gummy candy of the present invention. If the moisture value is less than 20% by weight, the flavor and texture will be similar to those of conventional commercially available gummy candies, and the fresh flavor and resilient texture of the gummy candy of the present invention will not be obtained. In addition, when packed in an inedible casing film, the gummy candy will be difficult to peel from the film, making it difficult to eat.

[0016] The water activity value of the gummy candy body is 0.86 or less, preferably 0.6 to 0.86, and more preferably 0.7 to 0.86, from the viewpoint of inhibiting the proliferation of microorganisms such as mold and yeast during distribution at room temperature. The water activity value of the gummy candy of the present invention can be adjusted by appropriately changing the water content, and the types and contents of sugars, acidulants, and other additives. The water activity value can be measured by the method described in the Examples below.

[0017] The gummy candy of the present invention is a 16×10 cylinder plunger with a diameter of 2 mm attached to the gummy body. 3 kg / m 2 The surface adhesion when pulled apart with a load of 2×10 3 ~12×10 3 kg / m 2 By adjusting the moisture content to this level, the gummy candy body can be easily peeled off from the inedible casing film, has shape retention, and has the chewiness characteristic of gummy candy despite its high moisture content. The surface adhesion is 2×10 3 kg / m 2 If the surface tack is less than 12×10, the chewiness characteristic of gummy candy is not obtained, and the texture becomes like a crunchy jelly. 3 kg / m 2 If the thickness exceeds this range, the gummy candy bodies will be difficult to peel off from the inedible casing film, making it difficult to remove the gummy candy bodies. The surface tackiness is preferably 2×10 3 ~12×10 3 kg / m 2 It is. The method for measuring the surface tackiness will be described in detail in the Examples.

[0018] In the gummy candy of the present invention, the surface tackiness is an index showing the physical properties of the gummy candy, namely, the texture and the ease of peeling from the inedible casing film. A surface tackiness within the above range indicates that the candy can be peeled away from the inedible casing film and has the stickiness and chewiness of a gummy candy.

[0019] One method for adjusting the surface tackiness of the gummy candy bodies to fall within a predetermined range is, for example, to use gelatin as a gelling agent and adjust the gelatin content while keeping the moisture content within a predetermined range.

[0020] In addition, the gummy candy of the present invention has a compressive load of 2×10 when the gummy body is compressed by 5 mm with a cylindrical plunger having a diameter of 10 mm. 3 ~12×10 3 kg / m 2 By adjusting the range, it is easy to peel off from the inedible casing film, and has the advantage that it maintains its shape and is easy to eat when peeled off and held in the hand. The method for measuring the load will be described in detail in the Examples. In the present invention, shape retention refers to the property of maintaining the shape of a gummy candy wrapped in an inedible casing film even after the inedible casing film is peeled off.

[0021] In the gummy candy of the present invention, the load serves as an index showing physical properties of the gummy candy, namely, shape retention and hardness of texture. When the load is within the above range, the product does not break or tear when peeled away from the inedible casing film, and can be easily removed while maintaining the shape it had before the inedible casing film was peeled away, like a fish sausage.

[0022] One method for adjusting the load of the gummy candy body to a predetermined range is, for example, to adjust the content of gelling agent or sugar.

[0023] The material for the inedible casing film that covers and encases the gummy candy bodies may be at least one selected from polyvinylidene chloride, polyamide, polypropylene, polyethylene, and polyester, and may be appropriately selected taking into consideration adhesion to the surface of the gummy candy, heat shrinkability, oxygen and moisture permeability, etc.

[0024] Furthermore, there are no particular limitations on the length, aperture, and thickness of the inedible casing film, so long as it allows the production of a gummy candy of a size that can be orally ingested.

[0025] [Method of manufacturing the gummy candy of the present invention] The gummy candy of the present invention can be obtained, for example, by adding a gelling agent, sugar, acidulant, and further additives as necessary to water, heating and dissolving the resulting mixture, filling an inedible casing film with the resulting liquid gummy candy dough, twisting both ends to a predetermined length in the same manner as for sausages, etc., to seal the candy, and then cutting the twisted parts. Methods for sealing include sealing with a metal clip or heat sealing.

[0026] For example, a gummy candy enclosed in a rod-shaped inedible casing film having a diameter of 20 mm and a thickness of 20 μm can be produced by filling a gummy candy dough into an inedible casing film having a thickness of 20 μm and a diameter of 20 mm, twisting it at a position where the length of the gummy body becomes 120 mm, and cutting and shaping the twisted portion.

[0027] The gummy candy of the present invention thus obtained has a high moisture content of 20% by weight or more, but does not syneresis, dissolve, or become sticky, and has a fresh flavor and elastic texture. It can be easily peeled off from the inedible casing film and can be eaten without directly touching the gummy candy with hands, making it suitable for distribution at room temperature. EXAMPLES

[0028] The present invention will be described in more detail below with reference to examples and comparative examples, but the present invention is not limited thereto. In the following examples and comparative examples, pH, moisture value (%), water activity value (Aw), surface tackiness (kg / m 2 The methods for measuring physical properties such as the above are as follows:

[0029] <ph> The measurements were taken using a pH meter (manufactured by Horiba, Ltd.) The measurement method was as follows: 5 g of sample was dissolved in 100 g of 80°C hot water (pH = 7), and then the temperature was lowered to 25°C and measurements were taken. The pH value of the sample was calculated from the measured value.

[0030] <Moisture value (moisture content)> The moisture content (%) was measured by a vacuum drying method.

[0031] <Water activity value (Aw)> The water activity value was measured at 25°C using a thermostatic water activity measuring device (product name: LabMASTER-aw BASIC, manufactured by novasina).

[0032] <Surface adhesion> A sample cut to a thickness of 10 mm was fixed to the base of a rheometer (product name: Texture Analyzer TA.XT.plus, Stable MicroSystems) with the cross section facing up, and a cylindrical plunger with a diameter of 2 mm was pressed against the sample at a temperature of 20°C. 3 kg / m 2 After applying the load, the plunger was pulled vertically upward at a speed of 1 mm / sec. The tension (kg / m 2 ) was measured as the surface tackiness.

[0033] <Compressive load> A sample cut to a thickness of 10 mm was fixed to the base of the rheometer with the cross section facing up, and the load (kg / m) when compressed by 5 mm with a cylindrical plunger of 10 mm diameter at a temperature of 20°C was measured. 2 ) was measured.

[0034] <Peel test> The ease of peeling from the inedible casing film was evaluated by a consensus of three panelists in accordance with the following criteria: ◎: Peels off easily and cleanly. A: Somewhat difficult to peel off, but can be peeled off without any problems. ×: Very difficult to peel off. In the experiment, both twisted ends of the inedible casing film were cut with scissors, and two cuts of approximately 20 mm width were made with a utility knife along the length of the gummy candy. One end of the inedible casing film with the cuts was then pinched with the fingers and pulled up to peel it off, and the feel was evaluated.

[0035] <Sensory evaluation test> A panel of three people made a consensus decision on the texture evaluation according to the following criteria: ◎: The texture is elastic, sticky, and moist. Good: Not sufficient in terms of elasticity, stickiness, or freshness, but has the texture of a gummy candy. ×: As a gummy candy, it lacks elasticity and stickiness, and has more of a jelly-like texture.

[0036] <Durability test> The gummy candy bodies were left sealed in inedible casing film at 37°C and 85% humidity for 60 days, after which the presence or absence of mold or yeast growth was visually checked. Those without mold or yeast growth were marked with "O", and those with confirmed mold or yeast growth were marked with "X".

[0037] (Examples 1 to 7, Comparative Examples 1 and 2) Sugar, starch syrup and water were mixed and heated to dissolve so as to obtain the composition shown in Table 1, gelling agents such as gelatin and carrageenan which had been dissolved at 50°C using some of the water to be mixed were added, acidulants (citric acid, calcium lactate) and flavorings were added and mixed, and the mixture was packed into a polyvinylidene chloride casing film. Both ends were twisted and closed with metal clips to produce a roughly cylindrical gummy candy measuring 15 mm in diameter and 120 mm in length, packaged in an inedible casing film. The content of each component in the obtained gummy candy and the physical properties are shown in Table 1.

[0038] [Table 1]

[0039] When the inedible casing film was peeled off from the gummy candies obtained in Examples 1 to 7, it was confirmed that the gummy candies maintained their shape before peeling, and that surface dissolution and the associated stickiness of the gummy candy bodies were significantly suppressed.

[0040] Furthermore, from the results in Table 1, it was found that the gummy candies obtained in Examples 1 to 7 were easily peeled off from the inedible casing film, retained their shape even after the inedible casing film was peeled off, had a texture that was elastic, sticky, and moist, and did not allow mold or yeast to grow even when stored at room temperature with high humidity for 60 days, making them suitable for distribution at room temperature. The gummy candy obtained in Comparative Example 1 had high water activity and low surface adhesion, and the inedible casing film could be peeled off, but it had poor shape retention and lacked the elasticity and stickiness required for a gummy candy, with a texture similar to jelly. The gummy candy obtained in Comparative Example 2 had a low moisture value, high surface adhesion, and the inedible casing film was very difficult to peel off.< / ph>

Claims

1. A gummy candy wrapped in an inedible casing film, The gummy candy contains a gelling agent, a sugar and an acidulant, and has a moisture content of 20% by weight or more, a pH of 4.0 or less and a water activity of 0.86 or less; 16 x 10 with a cylindrical plunger of 2 mm diameter ３ kg / m ２ The surface adhesion when pulled apart with a load of 2 x 10 ３ ~12×10 ３ kg / m ２ A high moisture content gummy candy.

2. The load when compressed 5 mm with a cylindrical plunger of 10 mm diameter is 2 x 10 ３ ~12×10 ３ kg / m ２ 2. The high moisture content gummy candy according to claim 1,

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