Gummi candy-bound molded food product

Abstract

To provide a gummi candy-bound molded food product in which gummi candies are bound to each other, and the gummi candies are loosened in the mouth, so that the food product has a new texture which cannot be obtained by the gummi candies alone.SOLUTION: A gummi candy-bound formed food product in which four or more gummi candies each having a single weight of 0.1 to 1. 5g are bound together with a binder, wherein the gummi candies have a force of 2.0 * 105N / m2 or more at 50% compression, and the gummi candy-bound formed food product has a cohesiveness of 0.30 to 0.75.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a bound and molded gummy candy food product. [Background technology]

[0002] Food compositions have been proposed that have the pleasure of eating, a new texture and taste, and a visual impact, such as granular gummy candy or soft candy, and have multiple viscoelastic confections that are held together or that have confections that come into contact with each other to form a mass (Patent Documents 1, 2, and 3).

[0003] On the other hand, rice balls and rice balls are known as foods formed by binding granular materials, and the commonly preferred texture of these is that they disintegrate in the mouth and have good granular structure. However, the bound and molded gummy candy products proposed in Patent Documents 1 to 3 have the enjoyment of being able to separate and eat them one by one, a texture that allows the texture of each granular food to be felt simultaneously when chewed in the mouth and the difference in texture between them, and an impactful appearance, but they do not have the good texture of disintegrating in the mouth.

[0004] In fact, the present inventors have tried to fill a mold with four or more gummy candies each weighing 0.1 to 1.5 g, as in the case of the block gummy candy composition proposed in Patent Document 2, by removing them from the mold and using the adhesiveness of the gummy candy surface to fix them together without oiling. However, this block gummy candy composition did not have a texture that allowed the chunks to break apart in the mouth, nor did it have the distinct texture of well-defined gummy candies. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Japanese Patent Application Publication No. 8-131078 [Patent Document 2] Japanese Patent Application Laid-Open No. 2010-273651 [Patent Document 3] Patent No. 5976332 Summary of the Invention [Problem to be solved by the invention]

[0006] An object of the present invention is to provide a bound and molded gummy candy food product in which the gummy candies are bound together and loosen in the mouth, thereby providing a new texture that cannot be obtained with gummy candy alone. [Means for solving the problem]

[0007] In order to achieve the above object, the inventors of the present invention have conducted extensive research and have discovered that by binding four or more gummy candies, each having a specific size and a stress when compressed to 50%, with a binder to form a single mass, the mass becomes easier to eat and the mass breaks apart in the mouth, giving the gummy candy a distinct granular feel, resulting in a novel texture that cannot be obtained with gummy candy alone, and this has led to the completion of the present invention.

[0008] That is, the gist of the present invention is [1] A gummy candy-bound molded food product in which four or more gummy candies having a unit weight of 0.1 to 1.5 g are bound together with a binder into a single mass, The stress when the gummy candy is compressed by 50% is 2.0 × 10 5 N / m 2 That's all, The cohesiveness of the bound molded gummy candy food product is 0.30 to 0.75. A molded and bound gummy candy food product having a texture in which the chunks break apart in the mouth, [2] The bound molded gummy candy food according to [1], wherein the binder is a dextrin having a DE of 7 to 25. [3] The bound and molded gummy candy food product according to [1] or [2], wherein the water activity of the bound and molded gummy candy food product is 0.50 to 0.80. Regarding. [Effects of the Invention]

[0009] The bound molded gummy candy food product of the present invention is made up of relatively small gummy candies bound together with a binder, making it easier to eat than loose gummy candies; when chewed or licked, the bound state dissolves and four or more gummy candies break apart in the mouth, giving the food a pleasant texture similar to that of eating rice balls or rice balls, and providing a pleasant eating sensation that cannot be obtained with gummy candies alone. DETAILED DESCRIPTION OF THE INVENTION

[0010] The present invention will be described in more detail below.

[0011] (Gummy candy, molded food) The bound molded gummy candy food product of the present invention (hereinafter also referred to as the molded food product of the present invention) has a unit weight of 0.1 to 1.5 g and a stress at 50% compression of 2.0 × 10 5 N / m 2 Four or more of the above gummy candies are bound together into a single mass with a binder, and the cohesion is 0.30 to 0.75.

[0012] The gummy candy constituting the molded food product of the present invention has a unit weight of 0.1 to 1.5 g and a stress at 50% compression of 2.0 × 10 5 N / m 2 The above adjustments are made, and four or more of these gummy candies are bound together into a single mass with a binder, and the cohesiveness of the formed food is adjusted to 0.30 to 0.75, so that when the food is chewed with teeth or licked, the bound state dissolves and the gummy candies break apart in the mouth, providing a novel texture.

[0013] In the present invention, the bound and molded gummy candy food product refers to a food product containing four or more of the above-mentioned gummy candies, each of which is in contact with each other with a gap therebetween. The appearance of the bound and molded gummy candy food product may be, for example, substantially spherical, substantially hemispherical, substantially oval spherical, substantially rectangular parallelepiped, etc., but is not particularly limited.

[0014] The water activity of the molded food of the present invention is related to the water activity of the gummy candy contained in the molded food, and therefore the water activity of the molded food can be adjusted to 0.50 to 0.80 by, for example, adjusting the type and content of carbohydrates and moisture content of the gummy candy, or by filling the gummy candy into a desired mold and drying it by heating at a temperature of 40 to 80°C in a warming cabinet, drying cabinet, or the like, to adjust the water activity of the gummy candy to 0.50 to 0.80. The water activity of the gummy candy or molded food product is preferably 0.50 to 0.76 from the viewpoint of facilitating the bonding and molding of the gummy candies, and may be adjusted to 0.60 to 0.70 from the viewpoint of making the granularity of the gummy candy more easily perceived in addition to the crumbling texture. The water activity of the formed food product can be measured by a known method, such as a weight balance method or a vapor pressure method.

[0015] The size of the molded food product of the present invention is not particularly limited, as long as it is large enough for an adult male to hold in one hand from the standpoint of ease of eating, but for example, the maximum length in the length, width, and height directions should be adjusted to 200 mm or less.

[0016] The formed food product of the present invention preferably contains the gummy candy as a main component, and for example, the gummy candy accounts for 50% by weight or more of the total weight of the formed food product.

[0017] (Gummy candy) The gummy candy used in the molded food product of the present invention is a gel-like confectionery product containing sugar and a gelling agent and having elasticity. The composition of the gummy candy may be similar to that of a regular gummy candy, for example, with a moisture content of 8 to 25% by weight, a gelling agent content of 0.5 to 15% by weight, and the remainder being mostly sugars. Various optional ingredients may also be included if necessary to improve production efficiency, product durability, and sensory quality.

[0018] Examples of carbohydrates include monosaccharides such as glucose and fructose, disaccharides such as sugar and lactose, oligosaccharides such as raffinose and stachyose, trehalose in which glucose is bonded at its reducing end, sugar alcohols (maltitol, lactitol, sorbitol, mannitol, xylitol, erythritol, reduced starch hydrolysates, reduced xylooligosaccharides, palatinit, reduced branched oligosaccharides, etc.), and tagatose. One or more of these sugars can be used in combination. Mixed sugars such as starch syrup can also be used.

[0019] The gelling agent may be gelatin, pectin, gum arabic, carrageenan, agar, guar gum, locust bean gum, xanthan gum, pullulan, gellan gum, etc., and one or more of these may be used in combination. In the present invention, from the viewpoint of easily obtaining a favorable texture in which the mass breaks apart in the mouth, gelatin, pectin, carrageenan, etc. are preferred, and gelatin is more preferred.

[0020] The optional ingredients may be one or more of fruit juice, oils and fats, dairy products, grain flour such as rice flour, acidulants, sweeteners, colorants, emulsifiers, flavorings, vitamins, minerals, seasonings such as amino acids, pH adjusters, flavorings, antioxidants, anti-hygroscopic agents, anti-caking agents, dietary fiber and derivatives thereof. In some cases, one or more of various vegetables, grains, fruits, seaweed, mushrooms, birds and animals, fish, dairy products, eggs, yeast, herbs, spices, processed products thereof, and extracts thereof may be used at will.

[0021] The gummy candy can be manufactured in the same way as regular gummy candy. For example, gelatin is dissolved in water, swollen, and kept at a suitable temperature, such as 60°C. Separately, a sugar solution (called a candy base) consisting of sugar and starch syrup is prepared and stirred and mixed with the gelatin solution (called a gummy candy base) that has been kept warm. During this mixing, acidulants, flavors, colorings, etc. are added as needed to adjust the flavor and color. The mixture is then poured (filled) into a mold such as a starch mold that has been previously cut into many desired shapes, and placed in a drying oven to dry. The mixture is then demolded. In the above procedure, a case where gelatin is used as a gelling agent is explained, but gummy candies can also be obtained in the same manner when other gelling agents are used. In a typical method for manufacturing gummy candies, the gummy candies may be coated with a powder material such as a glossing agent, oil, or wafer paper to prevent them from sticking together after being demolded. The powder raw material is not particularly limited as long as it is one that is used in gummy candies.

[0022] The shape of the gummy candy is not particularly limited, but examples thereof include an approximately spherical shape, an approximately hemispherical shape, an approximately oval spherical shape, an approximately rectangular parallelepiped shape, and the like.

[0023] The unit weight of the gummy candy is 0.1 to 1.5 g. If the unit weight is less than 0.1 g, the gummy candy loses its presence, making it difficult to feel the texture of the chunks breaking apart in the mouth or the granularity of the gummy candy. If the unit weight is more than 1.5 g, the gummy candy is too large, and only the texture of the gummy candy itself is felt, making it difficult to feel the texture of the chunks breaking apart in the mouth or the granularity of the gummy candy. The unit weight is more preferably 0.2 to 1.0 g.

[0024] In a compression test using a texture analyzer (described later), the stress when the gummy candy was compressed 50% was 2.0 × 10 5 N / m 2By designing as described above, the bound and molded gummy candy food product can be broken down in the mouth and can have a granular texture. 5 N / m 2 If the thickness is less than this, the candy will be too soft and it will be difficult to feel the texture of the candy loosening or the graininess of the candy. The stress when the gummy candy is compressed by 50% is 3.0 x 10 5 N / m 2 It is preferable that this is equal to or greater than this. The upper limit of the stress at 50% compression is set to 70×10 from the viewpoint of obtaining a texture that is not too hard and has a good elasticity. 5 N / m 2 It is preferable that:

[0025] The individual gummy candies contained in the molded food product of the present invention may be identical in composition and shape or may be different.

[0026] (binder) In the molded food product of the present invention, a binder is used to bind the gummy candies together. Examples of the binder that can be used include dextrin, pullulan, gelatin, and sugars, and one or more of these can be used in combination. The surfaces of the gummy candies are coated with the binder, and the gummy candies are bound together with the binder interposed therebetween. The binder is usually dissolved in water and used as an aqueous solution (hereinafter also referred to as a binder solution), but there are no particular limitations on the method of use. The binder liquid may also contain optional ingredients such as flavorings, acidulants, colorings, fruit juices, and sweeteners.

[0027] The type of binder is not particularly limited, but it is preferable to use dextrin with a DE of 7 to 25, for example, from the viewpoints that it is easy to coat the surface of the gummy candy, it is easy to work with during production, and it is easy to make the texture of the resulting molded food product good.

[0028] DE (Dextrose Equivalent) indicates the degree of starch decomposition as a percentage of reducing sugars. It is calculated by converting all reducing sugars into the amount of glucose (dextrose) and expressing that percentage as a percentage by mass of the total dry solids.

[0029] The dextrin with a DE of 7 to 25 is preferably in a liquid form so that it can coat the gummy candy, and examples of such liquid dextrin include liquid dextrin obtained by mixing dextrin powder with water and heating the mixture, and commercially available liquid dextrin. Liquid dextrin has a high solids content and can be used at room temperature, making it preferable in that the texture of the gummy candy is less likely to change due to the transfer of water or heat from the binder liquid to the gummy candy.

[0030] The moisture content of the liquid dextrin is preferably 10 to 40%, more preferably 20 to 30%.

[0031] The origin of the dextrin is not particularly limited, and the dextrin may be of the same origin, or two or more dextrins of different origins may be mixed and used.

[0032] There are no particular restrictions on the amount of binder that coats the gummy candy, but the amount of binder liquid that coats the gummy candy is in the range of 2 to 10% by weight, more preferably 3 to 8% by weight. If the amount of binder liquid is less than 2% by weight, sufficient binding strength cannot be obtained, and if it is more than 10% by weight, the gummy candy becomes sticky and takes a long time to dry, reducing workability. The coating amount can be calculated using the following formula: Coating amount = (weight of binder liquid / total weight of gummy candy)

[0033] The molded food product of the present invention may contain any solid material, such as candies other than the gummy candy, marshmallows, chocolate, fruits, nuts and seeds such as almonds, cheese, seafood, meat, etc., as desired, so long as it can be formed into a single mass together with the gummy candy by the binder and does not adversely affect the texture of the molded food product. The content of the optional solid matter may be in a range in which the amount of the optional solid matter does not exceed the weight of the gummy candy.

[0034] (cohesion) The molded food product of the present invention has a cohesiveness adjusted to 0.30 to 0.75 in repeated compression tests using a texture analyzer, so that the bonded and molded gummy candy has a texture that crumbles in the mouth like rice balls or sushi rice.

[0035] Cohesiveness is a texture characteristic that indicates how difficult a food is to crush and how easily it holds together in the mouth, and is the ratio of the energy required to crush the food the first time to the energy required to crush it the second time when two loads are applied to the food in succession.

[0036] In the present invention, as will be described in the Examples below, cohesiveness can be measured by a repeated compression test using a texture analyzer (Texture Analyzer TA.XT.plus, manufactured by Stable Micro Systems).

[0037] A cohesiveness of 0.30 to 0.75 provides a desirable texture that breaks apart in the mouth, similar to that of rice balls or rice sushi. If the cohesiveness is greater than 0.75, the gummi candies tend to bond too tightly together, making it difficult to achieve a texture that breaks apart in the mouth. If the cohesiveness is less than 0.30, the gummi candies tend to bond too weakly together, making the molded food product prone to disintegration when subjected to external force.

[0038] (Method of manufacturing a molded and bound gummy candy food product) The molded food of the present invention having the above-mentioned constitution can be, for example, 1) A step of coating the surface of a gummy candy having a unit weight of 0.1 to 1.5 g with a binder; 2) A step of bonding and molding the binder-coated gummy candies into a mass of four or more gummy candies; It can be manufactured through the following steps.

[0039] In the step 1), the two are mixed so that the binder is distributed over the entire surface of the gummy candy. From the viewpoint of efficient coating, the binder is preferably used in a liquid state containing water. If necessary, any solid material can be mixed into the gummy candy.

[0040] In step 2), the binder-coated gummy candy is bound and molded. The binding and molding method may be any method that can bind four or more gummy candies into a single mass, but examples include compression molding methods such as placing four or more binder-coated gummy candies in a mold and compressing them, extruding them into a plate shape and cutting them out, or extruding them into a rod shape and cutting them.

[0041] The formed food product of the present invention obtained in the above manner has a desirable texture that has not been seen in gummy candies up to now, in that the bonds between the gummy candies weaken as they are licked or chewed in the mouth, and the individual gummy candies break apart from the mass in the mouth, just like rice balls or rice sushi. [Example]

[0042] The present invention will be specifically explained below with reference to examples, but the present invention is not limited to these examples in any way.

[0043] Example 1 The sugars were mixed to obtain the composition shown in Table 1, water was added to make the Bx. 80, and the mixture was heated and dissolved at 100°C to prepare a candy base. An aqueous gelatin solution prepared by dissolving gelatin in 1.2 volumes of water and heating to 50°C was added and mixed to obtain a gummy candy base. Optional ingredients were then added and mixed, and the resulting gummy candy liquid was poured into a starch mold and dried in an incubator at 40°C until the desired moisture content was reached. The mixture was then cooled to room temperature, the starch was removed, and a thin layer of gloss agent (carnauba wax) was applied to the surface to obtain a roughly hemispherical gummy candy. The liquid dextrin used in the production had a moisture content of 30%. The final composition ratio of each ingredient in the gummy candy and the size of each piece are shown in Table 1.

[0044] Next, the gummy candy and binder liquid were mixed to the composition shown in Table 1, and the mixture was poured into a rectangular silicon mold measuring 30 mm in length, 30 mm in width, and 25 mm in height, and then bound and molded to the specified height. The final height of the molded food product, the stress when the gummy candy is compressed by 50%, the unit weight, the number of pieces in one lump, the DE of the dextrin, and the amount of binder coating are as shown in Table 1.

[0045] Examples 2 to 6 A molded food product was obtained in the same manner as in Example 1, with the composition shown in Table 1.

[0046] Example 7 A 10% aqueous pullulan solution was used as the binder solution, and molded foods were obtained in the same manner as in Example 1 so as to have the composition shown in Table 1.

[0047] (Comparative Examples 1 to 5) A molded food product was obtained in the same manner as in Example 1, with the composition shown in Table 1.

[0048] <Test Example 1> Repeated compression test of molded food For each of the molded foods obtained in Examples 1 to 7 and Comparative Examples 1 to 5, a repeated compression test was carried out under the following conditions using a rheometer (trade name: Texture Analyzer TA.XT.plus, manufactured by Stable MicroSystems) to evaluate cohesiveness. The results are shown in Table 1.

[0049] [Repeated compression test conditions] Probe: 25mm diameter cylindrical probe Measurement speed: 2mm / sec Measurement temperature: 20℃ Method: The obtained molded food product was compressed by 80% twice in succession and returned to its original position.

[0050] <Test Example 2> 50% compression test of gummy candy Each of the gummy candies obtained in Examples 1 to 7 and Comparative Examples 1 to 5 was subjected to a 50% compression test under the following conditions using a rheometer (trade name: Texture Analyzer TA.XT.plus, manufactured by Stable MicroSystems). The results are shown in Table 1. [50% compression test conditions] Probe: 2mm diameter cylindrical probe Measurement speed: 2mm / sec Measurement temperature: 20℃ Method: Compress the resulting gummy candy by 50% once and return it to its original position.

[0051] <Test Example 3> Sensory evaluation test A sensory evaluation was carried out on each of the formed foods obtained in Examples 1 to 7 and Comparative Examples 1 to 5. Specifically, a panel of three people evaluated the texture on a three-point scale according to the following criteria. The results are shown in Table 1.

[0052] Texture ◎: You can feel the texture of the chunks breaking apart in your mouth and the fine graininess of the gummy candy. ○: You can feel the texture of the lumps breaking apart in your mouth. △: I don't feel any texture falling apart. ◎ or 〇 is considered a passing product.

[0053] As can be seen from the results in Table 1, the gummy candy of the formed foods obtained in Examples 1 to 7 broke apart as they were chewed, allowing the texture of each individual piece of gummy candy to be felt. This was a highly novel texture, similar to the texture of rice grains (which are distinctly granular) that breaks apart as you chew a rice ball. On the other hand, the formed foods obtained in Comparative Examples 1 to 3 did not have a texture in which the lumps fell apart in the mouth, and the lumpy texture of gummy candy was not felt. The molded food product obtained in Comparative Example 4 had too few gummy candies in one lump, and the texture of the lump breaking apart was not achieved. The molded food product obtained in Comparative Example 5 was sticky and did not have a desirable texture in which the lumps fell apart in the mouth.

[0054] [Table 1]

Claims

1. A gummy candy-bound molded food product in which four or more gummy candies each having a unit weight of 0.1 to 1.5 g are bound together with a binder into a single mass, The stress when the gummy candy is compressed by 50% is 2.0 × 10 ５ N / m ２ That's all, The cohesiveness of the bound molded gummy candy food product is 0.30 to 0.

75. This is a molded and bound gummy candy food product having a texture in which the chunks break apart in the mouth.

2. 2. The bound molded gummy candy food product according to claim 1, wherein the binder is a dextrin having a DE of 7 to 25.

3. 3. The bound and molded gummy candy food product according to claim 1, wherein the water activity of the bound and molded gummy candy food product is 0.50 to 0.80.

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