gummy

Abstract

To provide a gummy which is hard and exhibits favorable texture upon biting.SOLUTION: A gummy is prepared that contains 0.15 wt.% or more of SSS (SSS-type triglyceride), 0.25 wt.% or more of S (saturated fatty acid having 16 or more carbon atoms), and 3 wt.% or less of L (saturated fatty acid having 12 carbon atoms). Such a gummy achieves both improved hardness and favorable texture upon biting. The gummy can be produced by using an oil or fat containing 20 wt.% or more of SSS in the triglyceride composition, and 25 wt.% or more of S and 30 wt.% or less of L in the fatty acid composition.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to gummies. [Background technology]

[0002] Gummy candies are a type of candy made by solidifying sugar-containing ingredients with a gelling agent (mainly gelatin), and their unique texture is popular with a wide range of people. In recent years, hard gummies, also known as hard gummies, which are chewy and have a good bite, have become increasingly popular. In the case of gummies that use gelatin, increasing the amount of gelatin can make them more elastic (harder), but at the same time, they tend to be less crispy, and there are also issues with reduced flavor release, cost, and unstable supply.

[0003] As a technique for improving the physical properties of gummies, for example, Patent Document 1 discloses a gummie candy containing a milk fat globule membrane component (sphingomyelin) with the aim of obtaining a food product that is highly chewable, easily crumbles in the mouth, and is easy to swallow.

[0004] Patent Document 2 is an application relating to confectionery containing a specific blend of sugar, liquid carbohydrate, gelatin, and edible oils and fats, and describes that the confectionery melts better in the mouth than gummies or soft candies, has a moderate hardness, and can be bitten off with a certain amount of force. It also describes that vegetable oils with a low melting point are preferable for the edible oils and fats.

[0005] Patent Document 3 is an application relating to a gummy composition, and discloses a technology for preparing a water-in-oil emulsion using fats and oils, forming gel particles containing a water-soluble functional ingredient, and incorporating these particles into gummy candy. The fats and oils used here are not particularly limited in type, but in the examples, medium-chain fatty acid triglycerides are used.

[0006] Patent Document 4 is an application relating to gummies having tearable physical properties, and discloses a formulation containing crystalline sugars, edible oils and fats, gelatin, and pregelatinized starch derived from glutinous rice. Patent Document 5 is an application relating to a method for producing tearable gummy candy-like confectionery similar to the above, and discloses a production process for producing confectionery containing sugars, edible oils and fats, and one or more selected from gelatin, pectin, carrageenan, and pullulan, with elasticity and adhesiveness within specific ranges. [Prior art documents] [Patent documents]

[0007] [Patent Document 1] Japanese Patent Application Publication No. 2017-176133 [Patent Document 2] Japanese Patent Application Laid-Open No. 2012-50458 [Patent Document 3] Patent Publication No. 2021-185808 [Patent Document 4] Japanese Patent Application Laid-Open No. 2011-130731 [Patent Document 5] Japanese Patent Application Laid-Open No. 2014-113065 Summary of the Invention [Problem to be solved by the invention]

[0008] An object of the present invention is to provide gummies that are hard and have a good crispness. [Means for solving the problem]

[0009] The present inventors have examined the prior art and have focused on the viewpoint that the physical properties of gummies change depending on the fat or oil. In Patent Documents 4 and 5, edible fats and oils are blended to impart a tearable structure. This is thought to contribute to the physical properties of easy crumbling by forming an emulsion, and is not intended to impart hardness. Furthermore, although it is stated that the type of fat and oil used is preferably solid at room temperature, there is no mention of a more specific fat and oil composition. The present inventors have further conducted intensive research. When trying to impart hardness with fats and oils, the first thing that comes to mind is the use of fats and oils with a high melting point and fats with a high SFC when eaten. However, they have found that specific triglyceride compositions and fatty acid compositions are also involved, which cannot necessarily be uniformly explained by this alone. They have then found that gummy candies with good hardness and crispness can be obtained by the simple means of using fats and oils with specific triglyceride compositions and fatty acid compositions, and blending them so that each content is specific in the gummy candies, and have completed the present invention.

[0010] That is, the present invention 1. Gummy candies containing 0.15% or more by weight of SSS (SSS-type triglycerides), 0.25% or more by weight of S, and 3% or less by weight of L. Here, S refers to saturated fatty acids with 16 or more carbon atoms, SSS refers to triglycerides with three S molecules bonded together, and L refers to saturated fatty acids with 12 carbon atoms. 2. Gummies described in 1. that satisfy the following conditions (a) and / or (b). (a) The ratio of S2U to SSS content (S2U / SSS) is 6.5 or less. (b) The content of UUU is 0.5% by weight or less Here, U is an unsaturated fatty acid having 18 or more carbon atoms, S2U indicates a triglyceride in which two molecules of S and one molecule of U are bonded, and UUU indicates a triglyceride in which three molecules of U are bonded. 3. A method for producing gummies, which includes a step of blending fats and oils containing 20% ​​by weight or more of SSS in the constituent triglyceride composition, 25% by weight or more of S in the fatty acid composition, and 30% by weight or less of L into dough. 4. A method for producing gummies, comprising a step of blending fats and oils into the dough so that the SSS is 0.15% by weight or more, the S is 0.25% by weight or more, and the L content is 3% by weight or less. 5. A method for improving the physical properties of gummies, comprising the step of blending fats and oils into the dough so that the SSS is 0.15% by weight or more, the S is 0.25% by weight or more, and the L content is 3% by weight or less. [Effects of the Invention]

[0011] According to the present invention, gummies having good hardness and crispness can be provided. DETAILED DESCRIPTION OF THE INVENTION

[0012] The present invention will be specifically described below.

[0013] (Gummy candies) Gummy candies are a type of candy made by solidifying raw materials containing sugars with a gelling agent (mainly gelatin), and have a unique elastic texture. Specific examples include gummy sweets, gummy candies, gummy-like supplements, and gummy-like balanced nutritional foods. In the present invention, in addition to these common gummies, candies containing sugars and gelling agents, such as jelly confections such as agar jelly, pectin jelly, and jelly candy, are also included, and these are referred to as "gummy candies." The gummy candies of the present invention refer to those which contain at least sugars and a gelling agent, and have a moisture content of approximately 30% by weight or less in the dough before solidification, and a solid content of approximately 70% by weight or more.

[0014] The sugars used in the gummies of the present invention can be one or a suitable combination of two or more selected from sugar, granulated sugar, white sugar, corn syrup, liquid sugar, sugar alcohol, trehalose, brown sugar, brown sugar, oligosaccharides, fructose, maltose, glucose, lactose, etc.

[0015] (material) In the present invention, the state in which all raw materials are mixed is called "dough." Note that the moisture in the "dough" may dry out and decrease during the subsequent solidification process, so the weight of the final product (gummy candies) will be reduced by approximately 0% to 15% from the weight of the dough.

[0016] (gelling agent) Examples of gelling agents that can be used in the present invention include gelatin, carrageenan, pectin, agar, starch, modified starch, etc., and one or more selected from these can be used in combination as appropriate. Various commercially available preparations can also be used. Since the hardness of gummy candies is improved by the technology of the present invention, the amount of gelling agent can be the same as or less than that of regular gummy candies, but can be adjusted appropriately depending on the desired texture and the properties of other ingredients. For example, when gelatin is used, the amount can be 1 to 10% by weight of the dough.

[0017] The gummies of the present invention contain a triglyceride, which will be described below. The triglyceride is preferably blended as an oil or fat. In the present invention, the term "oil or fat" includes oils or fats having the above composition, emulsions using this oil or fat, mixed oils or fats in which other oils or fats or auxiliary ingredients are added to this oil or fat, preparations, powdered oils, etc. There are no particular limitations on the raw materials for the oil or fat, and any known edible oil or fat can be used. Examples of such oils include vegetable oils such as rapeseed oil, soybean oil, sunflower seed oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil, kapok oil, sesame oil, evening primrose oil, palm oil, shea butter, monkey fat, cacao butter, coconut oil, and palm kernel oil, as well as animal oils such as milk fat, beef tallow, lard, fish oil, and whale oil, synthetic oils such as algae oil and medium-chain triglycerides (MCT), oils produced by microbial fermentation, and / or these oils alone or in mixtures, or processed oils obtained by subjecting these to one or more treatments selected from hardening, fractionation, interesterification, etc. These may be used alone or in combination of two or more.

[0018] (Fatty acid notation) In the present invention, S represents a saturated fatty acid having 16 or more carbon atoms, U represents an unsaturated fatty acid having 18 or more carbon atoms, and L represents a saturated fatty acid having 12 carbon atoms.

[0019] (SSS (SSS type triglycerides)) The gummy candies of the present invention contain 0.15% by weight or more of SSS triglycerides (hereinafter sometimes simply referred to as SSS). The content is preferably 0.15 to 15% by weight (0.15% by weight or more and 15% by weight or less), more preferably 0.2 to 13% by weight, and even more preferably 0.3 to 10% by weight. By keeping the content within this range, gummy candies with good hardness and crispness can be obtained without affecting the workability and stability (emulsion stability) of the dough. SSS is a triglyceride in which three S molecules are bonded. SSS is derived from the fats and oils added as ingredients of the dough, and it is desirable to appropriately adjust the amount of fats and oils added so that the SSS content falls within this range. The amount of fats and oils added to the dough can be, for example, 0.16 to 16% by weight.

[0020] (S content, L content) The gummies of the present invention contain 0.25% by weight or more of S (saturated fatty acids with 16 or more carbon atoms) derived from the fatty acid composition of the blended oils and fats. Preferably, it is 0.25 to 15% by weight (0.25% by weight or more and 15% by weight or less), more preferably 0.3 to 13% by weight. Also, the content of L (saturated fatty acids with 12 carbon atoms) is 3% by weight or less. Preferably, it is 2% by weight or less, more preferably 1% by weight or less, and most preferably 0.5% by weight or less.

[0021] The gummy candies of the present invention further have an embodiment that satisfies the following conditions (a) and / or (b). (a) The ratio of S2U to SSS content (S2U / SSS) is 6.5 or less. (b) The content of UUU is 0.5% by weight or less S2U indicates a triglyceride with two S molecules and one U molecule bonded together, and UUU indicates a triglyceride with three U molecules bonded together, both of which are derived from fats and oils used as ingredients in the dough. (a) and (b) will be explained further.

[0022] (S2U / SSS≦6.5) Condition (a) indicates an embodiment in which the weight ratio of S2U to SSS (S2U / SSS) is 6.5 or less. It is more preferably 5 or less, even more preferably 4 or less, and most preferably 3 or less. When it is in this range, gummy candies with good hardness and crispness can be obtained.

[0023] (UUU is 0.5% by weight or less) Condition (b) indicates an embodiment in which the content of UUU is 0.5% by weight or less. More preferably, it is 0.48% by weight or less. It may even be 0%. By keeping it in this range, gummy candies with good hardness and crispness can be obtained.

[0024] (Oils and fats that are sources of specific triglycerides and fatty acids) The gummies of the present invention preferably use oils and fats that contain 20% by weight or more of SSS in the constituent triglyceride composition, 25% by weight or more of S in the fatty acid composition, and an L content of 30% by weight or less. The SSS content is more preferably 22 to 90% by weight. The S content is more preferably 30% by weight or more, and even more preferably 35% by weight or more. The L content is more preferably 20% by weight or less, even more preferably 10% by weight or less, and most preferably 5% by weight or less. When emulsions or various preparations are used as oils and fats, the proportion in the oil phase is used as the basis. By using fats and oils satisfying this composition, they can be added to gummies in appropriate amounts, i.e., SSS of 0.15% by weight or more, S of 0.25% by weight or more, and L of 3% by weight or less, without affecting the dough properties or workability. Therefore, gummies with good hardness and crispness can be efficiently obtained. Examples of fats and oils having this composition include palm stearin, extremely hydrogenated palm oil, and extremely hydrogenated rapeseed oil.

[0025] As a more preferred embodiment of the oils and fats used in the gummy candies of the present invention, those that satisfy the following conditions (c) and / or (d) can be exemplified. (c) The ratio of S2U to SSS content (S2U / SSS) is 6.5 or less. (d) The content of UUU is 5% by weight or less The S2U / SSS ratio is further preferably 5 or less, more preferably 4 or less, and most preferably 3 or less. The content of UUU is more preferably 4% by weight or less. It may be 0%. When emulsions or various preparations are used as oils and fats, the ratio is based on the proportion in the oil phase. By using fats and oils that satisfy this composition, gummies with good hardness and crispness can be efficiently obtained without affecting the dough properties or workability.

[0026] (Other raw materials) In addition to the ingredients described above, the gummies of the present invention may contain fruit juice, acidulants, flavorings, colorings, emulsifiers, enzymes, stabilizers, polysaccharides, sweeteners, salts, etc., as long as the ingredients do not impair the effects of the present invention. It is preferable to use emulsifiers so that the fats and oils are mixed uniformly in the dough.

[0027] (Gummies manufacturing procedure) The general manufacturing procedure (steps) for gummy candies is as follows: First, sugars such as sugar and corn syrup are mixed with water and heated to prepare a sugar solution. Here, the water is reduced to a specified weight (boiled down) if necessary. Separately prepared gelatin solution, fruit juice, acidulant, flavoring, coloring, etc. are added to this as appropriate and mixed while heating to obtain a dough. The dough is degassed as necessary, placed in an appropriate mold, and solidified and dried at room temperature. The solidification and drying time is, for example, 10 to 50 hours. It is also possible to control the weight until the dough has dried to the desired moisture content. Although not particularly limited in the present invention, the following process is preferred because it facilitates the efficient production of gummy candies of consistent quality. First, raw materials containing water and sugars are mixed and heated. Other raw materials, such as a gelling agent solution, oils and fats, and an emulsifier, are added to the mixture and mixed uniformly while heating to obtain a dough. The dough is degassed, molded, and solidified as necessary. Note that molding here is not limited to a specific shape, such as starch molding or general molding. For example, a larger mold or a method of solidifying into an irregular shape and then cutting it into any desired shape can be used. After solidification, granulated sugar, edible oils and fats, powdered wafers, etc. may be applied to the surface as appropriate to prevent adhesion. The content and ratio of the specific triglycerides in the dough explained in the preceding paragraphs shall not take into account components derived from edible oils and fats used for anti-adhesion and release purposes.

[0028] (Method for improving physical properties) The manufacturing method disclosed in the present invention can improve the physical properties of gummy candies. Specifically, it is possible to obtain gummy candies that are hard and have a good crispness. For example, if an attempt is made to obtain hard gummy candies by simply increasing the amount of gelling agent (particularly gelatin), the crispness will also decrease. However, the present invention can achieve both of these physical properties. [Example]

[0029] The present invention will be described in more detail below with reference to examples and comparative examples. In the following, "%" and "parts" are by weight unless otherwise specified.

[0030] Fats and oils A to G were prepared, and the main fatty acid composition, triglyceride composition, and physical properties of each are shown in Table 1. The analytical methods for each were as follows. Fatty acid composition analysis: Standard Fats and Oils Analysis Test Method 2.4.1.2 Methyl esterification method (boron trifluoride methanol method) (established by the Japan Oil Chemists' Society) Triglyceride analysis: Measured by high-performance liquid chromatography in accordance with Standard Method for Analysis of Fats, Oils and Related Materials 2.4.6.2 (2013) (established by the Japan Oil Chemists' Society) (column: ODS, eluent: acetone / acetonitrile = 80 / 20, liquid volume: 0.9 ml / min, column temperature: 25-50°C, detector: differential refractometer) Melting point: Japan Oil Chemists' Society Standard Methods for Analysis of Fats and Oils (1996 edition) 2.2.4.2 (Slip melting point) SFC:IUPAC.2 150 a(Solid Content Determination in Fats by NMR) In addition, the triglyceride composition values ​​of fats and oils C, D, and E are not listed in consideration of the measurement accuracy that arises because they contain a certain amount or more of lauric acid (C12).

[0031] (Table 1) Composition and main physical properties of oils A to G TIFF2025131153000001.tif106169

[0032] (Study 1) Effect of adding various oils on the physical properties of gummy candy Using oils A to G, a test of blending them into gummies was carried out according to the procedure shown below.

[0033] (Gummy candy manufacturing) 34.3 parts granulated sugar, 48.3 parts corn syrup (product name: G2 Syrup MS-630, Sanwa Starch Industry), 0.2 parts emulsifier (SY Glystar MSW-7S, Sakamoto Pharmaceutical Industry), and 17.2 parts water were combined and heated in a pot while mixing until the mixture was reduced to approximately 80% of its original weight. This was designated the "post-cooking adjusted liquid" (Brix: approximately 87). Next, the post-cooking adjusted liquid, gelatin solution (40% solution, prepared by pre-swelling gelatin (product name: APH-250, Nitta Gelatin Co., Ltd.) with the specified amount of water and then dissolving by heating), concentrated fruit juice (orange), citric acid solution (50%), flavoring, and fats A to G were added according to Table 2 and mixed uniformly while heating to obtain a dough. Separately, a control gummy candy containing no fat was prepared. After degassing (for 5 minutes), each dough was poured into a starch mold (approximately 20 x 20 x 10 mm deep) and left to stand at room temperature (20°C) for approximately 15 hours to solidify.

[0034] (Table 2) Amount of gummy dough (parts) TIFF2025131153000002.tif86145

[0035] (Hardness measurement) In the present invention, the following conditions were set as a system that simply simulates chewing movements, and the measured maximum load (gf) was defined as "hardness." A maximum load value that was 1.1 times (110%) or more that of the control was defined as "having an effect of improving hardness." Equipment: Leonar (Model: Creep Meter (RE2-33005C), Yamaden Co., Ltd.) Sample: 20mm x 20mm x (height) approx. 12mm Plunger: diameter 7mm (spherical), 6cm / min Measurement temperature: 20℃

[0036] (sensory evaluation) Eight panelists evaluated the crispness of the gummies (at a temperature of 20°C) when chewing them on a 5-point scale, with the control being given a score of 2, and then decided by consensus. A score of 4 or higher was considered a pass. 5 points: very good 4 points: Good 3 points: Somewhat good, but only slightly different 2 points: Equivalent to control 1 point: Inferior

[0037] (Overall evaluation and considerations) A test sample with a hardness of 1.1 times or more compared to the control and a sensory evaluation (crispness) of 4 points or more was considered to be "passed." Table 3 shows the evaluation results for each test group. Improvements in hardness and crispness were observed in the gummies using oil F (Example 1) and oil G (Example 2). In other words, although the gummies were hard, they could be easily chewed without requiring excessive mastication. The main ingredients that make up gummies (sugar, water) are water-soluble, and it is generally thought that adding water-insoluble substances such as fats and oils to them will inhibit the formation of gel structure in the gummies, reducing their hardness and crispness, but the results of this study showed the opposite. Focusing on the physical properties of the fats and oils themselves. First, the melting point of fat and oil F was 47°C, but there was a significant difference in evaluation from fat and oil E (35°C, Comparative Example 5), which has a relatively close melting point. In other words, it was thought that there was no correlation between the melting point and the melting point. Furthermore, with regard to the SFC (solid fat content) at 20°C, which is the product temperature at the time of consumption, fat and oil F (Example 1), which had a value of 68.5%, was better in both hardness and crispness than fat and oil E (Comparative Example 5), which had a value of 95.9%. In other words, the results could not be explained by SFC either. Although the details of these mechanisms are unknown, it is thought that by combining oils and fats with high SSS and S contents and low L contents, the formation of gel structure is somehow assisted or promoted, resulting in improved hardness and crispness of the gummy candy.

[0038] (Table 3) Composition of Gummy Candy in Study 1 TIFF2025131153000003.tif94169

[0039] (Study 2) Examination of the amount of oil and fat blended Using "Fat G," which was found to be effective in Study 1, another study was conducted in which the amount of oil blended into the gummy candy was varied. The blending ratio and results are shown in Table 4. A clear improvement was also observed in Example 4, where the SSS content in the dough was 0.49%.

[0040] (Table 4) Gummy composition of Study 2 TIFF2025131153000004.tif159169

Claims

1. A gummy candy containing 0.15% by weight or more of SSS (SSS type triglyceride), 0.25% by weight or more of S, and 3% by weight or less of L. Here, S indicates saturated fatty acids with 16 or more carbon atoms, SSS indicates a triglyceride with three S molecules bonded together, and L indicates a saturated fatty acid with 12 carbon atoms.

2. The gummies according to claim 1, which satisfy the following conditions (a) and / or (b): (a) The ratio of S2U to SSS content (S2U / SSS) is 6.5 or less. (b) The content of UUU is 0.5% by weight or less Here, U is an unsaturated fatty acid having 18 or more carbon atoms, S2U indicates a triglyceride in which two molecules of S and one molecule of U are bonded, and UUU indicates a triglyceride in which three molecules of U are bonded.

3. A method for producing gummies, comprising the step of blending fats and oils containing 20% ​​by weight or more of SSS in the constituent triglyceride composition, 25% by weight or more of S and 30% by weight or less of L in the fatty acid composition, into dough. However, SSS indicates a triglyceride with three S molecules bonded.

4. A method for producing gummies, comprising a step of blending fats and oils into a dough so that the SSS content is 0.15% by weight or more, the S content is 0.25% by weight or more, and the L content is 3% by weight or less. However, SSS indicates a triglyceride with three S molecules bonded.

5. A method for improving the physical properties of gummies, comprising the step of blending fats and oils into the dough so that the SSS is 0.15% by weight or more, the S is 0.25% by weight or more, and the L content is 3% by weight or less. However, SSS indicates a triglyceride with three S molecules bonded.

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