Aerated gummy candy and method for producing the same

Abstract

We offer gummy candies that are suitable for athletes in mental sports and other competitive activities to consume during competition. They have a high content of carbohydrates, including isomaltulose, and offer a pleasant texture that combines the moderate elasticity of gummy candy with a light, crisp feel. [Solution] An air-filled gummy candy comprising an air-filled gummy portion and a powder-coated portion formed on the surface of the air-filled gummy portion, The above-mentioned air-containing gummy portion mainly consists of carbohydrates and contains isomaltulose at a concentration of 10% by mass or more. The specific gravity of the above-mentioned air-containing gummy portion is 0.3 to 1.2. The total mass of carbohydrates in the air-filled gummy portion and the powder-coated portion is 80% by mass or more of the total amount of gummy candy. A puffed gummy candy in which the mass ratio of the powder coating portion to the total amount of the puffed gummy portion is 40 to 130% by mass.

Description

Technical Field

[0001] The present disclosure relates to aerated gummy candies and a method for producing the same.

Background Art

[0002] Sports in which mental factors have a great influence on the content of play and victory or defeat are called mental sports. Typical examples of mental sports are golf, where a stationary ball is hit, bowling, where a ball is thrown at a stationary pin, and billiards, where a stationary ball is struck with a cue. Furthermore, curling, fishing, and biathlon are also included in mental sports. These sports are characterized by a relatively long competition time. For example, on a golf course, it can reach about 5 hours (×4 days). Broadly defined mental sports may also include mind sports or brain sports such as Go, shogi, chess, archery, and kyudo.

[0003] In endurance sports, when the competition is less than 2.5 hours, it is recommended to consume carbohydrates at 30 - 60 g / hour, and when the competition is 2.5 hours or more, at 60 - 70 g / hour (90 g / hour if tolerance allows) during the competition (Non-Patent Document 1). Since mental sports are considered to require both mental abilities such as concentration and endurance physical strength, it is necessary to continuously consume carbohydrates (sugars) as an energy source during the competition.

[0004] Incidentally, palatinose (registered trademark) (generic name: isomaltulose) has a sweetness level about half that of sucrose, but it has a mild, clean, and pleasant sweetness with a clean aftertaste. In addition, isomaltulose has the following characteristics and uses: It has anti-cariogenic properties and is used in chewing gum. Like common carbohydrates, it is completely digested in the body and has a physiological energy value of 4 kcal / g per mass, but because it is broken down slowly in the body, it prevents rapid increases and decreases in blood glucose levels and suppresses the rapid release of insulin. Because it causes less insulin secretion, it does not inhibit the use of lipids as an energy source. Therefore, compared to common carbohydrates, it increases the amount of fat used as energy and promotes metabolism. It has also been reported that it suppresses the secretion of GIP (glucose-dependent insulinotropic polypeptide), which is known as a hormone that promotes the accumulation of visceral fat, and that regular intake can reduce the amount of visceral fat in obese individuals. Furthermore, because it prevents a drop in blood glucose levels during exercise and promotes fat burning, it improves performance in endurance sports compared to general carbohydrate intake. It has also been reported that it increases the utilization of carbohydrate energy by muscles and enhances glycogen recovery after exercise. It is used in beverages and gels for energy replenishment before and during exercise. Because it sustains glucose supply to the brain, it has been reported to improve attention span for longer periods and reduce drowsiness compared to general carbohydrates. In recent years, it has been used as an ingredient in energy drinks and other products.

[0005] Patent Document 1 discloses that a muscle mass reduction inhibitor containing isomaltulose as an active ingredient can prevent muscle mass reduction caused by dietary restrictions.

[0006] Patent Document 2 discloses that palatinose may raise blood glucose levels more slowly than sucrose, thus providing a sustained increase in blood glucose levels and promoting the continuation of exercise.

[0007] Patent Document 3 discloses a food product characterized by containing at least one type of nut, palatinose, and at least one type of sugar alcohol. Furthermore, it is disclosed that this food product can provide the necessary energy when consumed in appropriate amounts by healthy individuals, provides a moderate feeling of euphoria, does not cause rebound fatigue afterward, and is highly palatable.

[0008] Patent Document 4 discloses that in a food containing sucrose and isomaltulose and / or isomaltulose reduction, the total weight of sucrose, isomaltulose, and isomaltulose reduction is 25 to 90% by weight of the total weight of the food, and the ratio of the total weight of isomaltulose and isomaltulose reduction to the weight of sucrose is 9:1 to 5:5, thereby achieving a reduction in sweetness and an improvement in taste quality of the food. [Prior art documents] [Patent Documents]

[0009] [Patent Document 1] Japanese Patent Publication No. 2010-095468 [Patent Document 2] Japanese Patent Publication No. 2021-108632 [Patent Document 3] Japanese Patent Publication No. 2000-245390 [Patent Document 4] Japanese Patent Publication No. 2011-229422 [Non-patent literature]

[0010] [Non-Patent Document 1] Kenneth Vitale, Andrew Getzin, “Nutrition and Supplement Update for the Endurance Athlete: Review and Recommendations,” Nutrients, 2019, Volume 11, 1289 [Overview of the project]

[0011] Gummy candies (also simply called "gummies") are widely available as a type of confectionery that is portable and easy to eat. However, while gummy candies offer portability and convenience, they do not adequately meet the needs of athletes in mental sports such as golf, including improving their nutritional, athletic, and psychological functions.

[0012] The disclosers investigated the manufacture of gummy candies with a high carbohydrate content, including isomaltulose, as a means for athletes in mental sports and other disciplines to continuously and easily ingest energy during play to improve mental abilities such as concentration and endurance. However, increasing the carbohydrate content requires reducing the amount of gelatin and water, resulting in a hard, soft candy-like texture. This significantly degraded the texture of the gummy candy, making it unsuitable for continuous consumption during competition.

[0013] Therefore, after further investigation, the Disclosers have found that by applying a powder coating to a specific composition of aerated gummy candy with a high sugar content, including isomaltulose, it is possible to provide a gummy candy with excellent palatability that combines a moderate elasticity with a light, crisp texture. This disclosure is based on these findings.

[0014] Therefore, this disclosure provides a gummy candy suitable for athletes in mental sports and other competitive sports to consume during competition. It has a high content of carbohydrates, including isomaltulose, and a pleasant texture that combines moderate gummy elasticity with a light, crisp feel.

[0015] According to one embodiment of the present disclosure, an air-filled gummy candy comprises an air-filled gummy portion and a powder-coated portion formed on the surface of the air-filled gummy portion, The above-mentioned air-containing gummy portion mainly consists of carbohydrates and contains isomaltulose at a concentration of 10% by mass or more. The specific gravity of the above-mentioned air-containing gummy portion is 0.3 to 1.2. The total mass of carbohydrates in the air-filled gummy portion and the powder-coated portion is 80% by mass or more of the total amount of gummy candy. The provided product is an air-filled gummy candy in which the mass ratio of the powder coating portion to the air-filled gummy portion is 40 to 130 parts by mass.

[0016] Furthermore, according to another embodiment of the present disclosure, a method for producing puffed gummy candy, A process to obtain an airtight gummy portion by molding a dough with a specific gravity of 0.3 to 1.2 obtained by aeration treatment of a gummy candy raw material having carbohydrates as the main component and an isomaltulose content of 10% by mass or more, and The process involves applying a powder coating treatment to the above-mentioned air-filled gummy, so that the total mass of carbohydrates in the air-filled gummy portion and the carbohydrates in the powder coating formed on the surface of the air-filled gummy portion is 80% by mass or more of the total amount of gummy candy, and the mass ratio of the powder coating to 100 parts by mass of the air-filled gummy portion is 40 to 130 parts by mass. A method is provided that includes the following:

[0017] Furthermore, according to another embodiment of the present disclosure, there is a method for imparting both a moderate gummy elasticity and a crisp, light texture to an aerated gummy candy, A process to obtain an airtight gummy portion by molding a dough with a specific gravity of 0.3 to 1.2 obtained by aeration treatment of a gummy candy raw material having carbohydrates as the main component and an isomaltulose content of 10% by mass or more, and The above-mentioned air-filled gummy is subjected to a powder coating treatment, so that the total mass of carbohydrates in the air-filled gummy portion and the carbohydrates in the powder coating formed on the surface of the air-filled gummy portion is 80% by mass or more of the total amount of gummy candy, and the mass ratio of the powder coating to 100 parts by mass of the air-filled gummy portion is 40 to 130 parts by mass. A method is provided that includes the following:

[0018] According to the present disclosure, there can be provided an aerated gummy candy having a high sugar content including isomaltulose, which is suitable for athletes in mental sports and the like to eat during competitions, and having a good texture with an appropriate gummy elasticity and a crispy lightness. Since the aerated gummy candy of the present disclosure has a high sugar content, it can be advantageously used to provide an athlete with an effect of reducing fatigue, an effect of maintaining concentration, and an effect of suppressing muscle breakdown. In addition, since the aerated gummy candy of the present disclosure can improve the content of isomaltulose, which has a relatively slow rate of increasing blood glucose level, it is advantageous for continuously increasing the blood glucose level and enabling the athlete to continue exercising. Further, since the aerated gummy candy of the present disclosure has an excellent texture and also has portability and form suitable for eating during competitions, it can be advantageously used for continuous intake or continuous ingestion by the athlete during the game.

Mode for Carrying Out the Invention

[0019] Hereinafter, embodiments of the present disclosure will be described in detail. However, the present disclosure is not limited only to the embodiments described below, and various modifications are possible without departing from the gist of the present disclosure.

[0020] According to an embodiment of the present disclosure, the aerated gummy candy includes an aerated gummy part and a powder-coated part formed on the surface of the aerated gummy part, the aerated gummy part has a sugar as a main component and the content of isomaltulose is 10% by mass or more, the specific gravity of the aerated gummy part is 0.3 to 1.2, the total mass of the sugar in the aerated gummy part and the sugar in the powder-coated part is 80% by mass or more based on the total amount of the gummy candy, the mass ratio of the powder-coated part to 100 parts by mass of the aerated gummy part is 40 to 130 parts by mass.

[0021] (Aerated Gummy Part) The puffed gummy portion of this disclosure has carbohydrates as its main component, from the viewpoint of supplying a large amount of carbohydrates to athletes in mental sports and the like. The carbohydrate content in the puffed gummy portion of this disclosure is, for example, 50% by mass or more, preferably 70% by mass or more, more preferably 80% by mass or more, and even more preferably 85% by mass or more. Furthermore, the upper limit of the carbohydrate content in the puffed gummy portion of this disclosure is, for example, 95% by mass or less, preferably 90% by mass or less, from the viewpoint of ensuring flexibility while securing a high level of carbohydrate content in the puffed gummy portion.

[0022] Furthermore, the upper limit of isomaltulose content in the air-filled gummy portion of this disclosure is, for example, less than 40% by mass, preferably 35% by mass or less, and more preferably 30% by mass or less, from the viewpoint of avoiding deterioration of the texture of the air-filled gummy portion over time. Although isomaltulose is known as an easily crystalline sugar, including isomaltulose in the air-filled gummy portion within the above range is preferable in order to minimize crystallization and the resulting hardening, and to impart a good texture.

[0023] The carbohydrates other than isomaltulose in the air-filled gummy portion of this disclosure can be solid carbohydrates, liquid carbohydrates, or a combination thereof. Examples of solid carbohydrates include sugar, maltulose, maltose, trehalose, cellobiose, glucose, fructose, and high-intensity sweeteners (aspartame, glycyrrhizin, saccharin, stevioside, rebaudio, dulcin, alitame, trichlorosucrose, thaumatin, acesulfame potassium, sucralose, etc.), but sugar, maltulose, maltose, trehalose, cellobiose, glucose, fructose, etc. are preferred, and sugar is more preferred. Examples of liquid carbohydrates include starch syrup (enzyme starch syrup, reduced starch syrup, etc.), fructose-glucose liquid sugar, sugar alcohols such as sorbitol, etc., but starch syrup is preferred.

[0024] Furthermore, in the air-containing gummy portion of this disclosure, the solid carbohydrate content is, for example, 10 to 70% by mass, preferably 20 to 60% by mass, more preferably 30 to 50% by mass, and even more preferably 35 to 45% by mass, from the viewpoint of ensuring a sufficient supply of carbohydrates.

[0025] Furthermore, in the airtight gummy portion of this disclosure, the liquid sugar content is set to, for example, 10 to 80% by mass, preferably 20 to 70% by mass, more preferably 30 to 60% by mass, and even more preferably 35 to 50% by mass, from the viewpoint of ensuring a sufficient supply of sugar and ensuring the flexibility of the airtight gummy candy dough.

[0026] Furthermore, according to one embodiment of the present disclosure, in the air-filled gummy portion, the mass ratio of solid carbohydrates to liquid carbohydrates (solid carbohydrates / liquid carbohydrates) is preferably 40 / 60 to 60 / 40, more preferably 45 / 55 to 55 / 45, from the viewpoint of ensuring a high amount of carbohydrates and good workability of the air-filled gummy candy dough.

[0027] Furthermore, according to one embodiment of this disclosure, the air-filled gummy portion may contain gelatin. Examples of gelatin include gelatin purified after acid and / or alkali treatment of collagen. Examples include animal-derived gelatin such as bovine bone, bovine hide, porcine bone, porcine hide, chicken bone, and chicken hide, as well as gelatin derived from aquatic organisms (freshwater and seawater). However, there are no particular restrictions on the source organism as long as it is gelatin purified from collagen for food use.

[0028] From the viewpoint of imparting heat resistance to the air-filled gummy candy, it is preferable that the air-filled gummy portion further contains a binder. Examples of the thickeners mentioned above include pectin, carrageenan, xanthan gum, guar gum, and alginic acid. Preferably, the thickener is at least one selected from the group consisting of pectin, carrageenan, xanthan gum, guar gum, and alginic acid, with pectin being particularly preferred. The amount of thickener affects the texture of the dough, and if the amount is high, the gummy candy loses its characteristic elasticity and becomes brittle. Therefore, considering the balance of texture, the amount of thickener in the aerated gummy portion is, for example, 2.0% by mass or less, preferably 1.5% by mass or less, and more preferably 1.0% by mass or less.

[0029] The aerated gummy portion may contain water, as it is used when mixing the raw materials. In the aerated gummy portion, the water content is, for example, 10 to 30% by mass, preferably 12 to 25% by mass, and more preferably 14 to 20% by mass.

[0030] The puffed gummy portion may further contain additional ingredients such as fruit juice, acidulants, flavorings, colorings, glazing agents, dietary fiber, vitamins, minerals, and amino acids, in addition to the above-mentioned components. The amount of these additional ingredients in the puffed gummy portion is not particularly limited, but is, for example, 0.1 to 10% by mass, preferably 2 to 9% by mass, and more preferably 3 to 8% by mass.

[0031] As described above, the aerated gummy portion of this disclosure can be manufactured using solid components as raw materials, and therefore may have a high solid content. The solid content in the aerated gummy portion can be, for example, 70 to 90% by mass, preferably 80 to 85% by mass.

[0032] Furthermore, the specific gravity of the air-filled gummy portion of this disclosure is preferably adjusted by aeration, from the viewpoint of achieving both an appropriate elasticity and a crisp, light texture in a dough containing a high amount of sugar. The specific gravity of the air-filled gummy portion is set to 0.3 to 1.2, preferably 0.4 to 1.0, more preferably 0.5 to 0.9, and even more preferably 0.6 to 0.8, from the viewpoint of achieving both an appropriate elasticity and a crisp, light texture.

[0033] The shape of the air-containing gummy portion of this disclosure is not particularly limited and may be, for example, semicircular, spherical, or rectangular parallelepiped. However, from the viewpoint of increasing the surface volume and thus increasing the amount of powder adhering, a rectangular parallelepiped shape is preferred.

[0034] The mass ratio of the air-containing gummy portion to the total amount of air-containing gummy candy of this disclosure can be adjusted as appropriate by changing the amount of powder attached, but from the viewpoint of ensuring palatability, for example, it is set to 45% by mass or more, preferably 45 to 90% by mass, more preferably 50 to 80% by mass, and even more preferably 55 to 75% by mass.

[0035] (Powder coating section) The powder coating portion of this disclosure is formed on the surface of the air-filled gummy portion. Providing a powder coating portion on the air-filled gummy candy is preferable for supplying sufficient carbohydrates to the person consuming the air-filled gummy candy.

[0036] Examples of carbohydrates in the powder coating include sugars such as sucrose, isomaltulose, maltulose, maltose, trehalose, cellobiose, glucose, fructose, and sugar alcohols, but the inclusion of sucrose is particularly preferred. A preferred example of the above-mentioned sucrose is granulated sugar.

[0037] The raw materials for the powder coating are not particularly limited and can include sugars, starches, dairy products, fruit juices, acidulants, vitamins, salts, flavorings, colorings, emulsifiers, etc.

[0038] From the viewpoint of supplying sufficient carbohydrates to the consumer, the sugar content in the powder coating is, for example, 90% by mass or more, preferably 90-100% by mass, and more preferably 95-100% by mass.

[0039] Furthermore, the powder coating portion of this disclosure may contain a high level of isomaltulose, similar to the air-filled gummy portion, from the viewpoint of imparting health benefits derived from isomaltulose. The isomaltulose content in the powder coating portion may be appropriately set according to the desired level of health benefits, for example, it can be 1 to 90% by mass.

[0040] Furthermore, the mass ratio of the powder coating portion to the total amount of the air-filled gummy portion is, from the viewpoint of imparting an appropriate elasticity and crispness to the air-filled gummy candy, for example, 40 to 130% by mass, preferably 40 to 90% by mass, and even more preferably 40 to 70% by mass.

[0041] Furthermore, the mass ratio of the powder coating portion to the total amount of air-containing gummy candy is, from the viewpoint of supplying sufficient carbohydrates to the consumer, for example, 20% by mass or more, preferably 20-55% by mass, more preferably 25-55% by mass, and even more preferably 27-45% by mass.

[0042] (Aerated gummy candy / composition, etc.) As described above, the puffed gummy candy of this disclosure includes a puffed gummy and a powder coating formed on the surface of the puffed gummy. From the viewpoint of supplying sufficient carbohydrates to the consumer, it is preferable that the total mass ratio of carbohydrates in the puffed gummy and the powder coating to the total amount of puffed gummy candy be at a high level. The total mass of carbohydrates in the puffed gummy and the powder coating of this disclosure is 80% by mass or more of the total amount of gummy candy, but it can be preferably 80-90% by mass, and more preferably 84-88% by mass.

[0043] Furthermore, the protein content in puffed gummy candies can be appropriately adjusted by, for example, the amount of gelatin added. However, from the viewpoint of providing a balanced combination of health benefits, it is set to, for example, 0 to 10% by mass, preferably 1 to 8% by mass, more preferably 3 to 7% by mass, and even more preferably 4 to 6% by mass.

[0044] Furthermore, the water content in the puffed gummy candy can be adjusted as appropriate by the amount added to the puffed gummy portion, but from the viewpoint of achieving the desired texture, it is set to, for example, 10 to 30% by mass, preferably 12 to 25% by mass, and more preferably 14 to 20% by mass.

[0045] Furthermore, the isomaltulose content in the puffed gummy candy can be appropriately adjusted by the amount added to the puffed gummy portion and the powder coating portion, but from the viewpoint of providing the desired health benefits, it is set to, for example, 10 to 35% by mass, preferably 20 to 33% by mass, and more preferably 25 to 30% by mass.

[0046] Furthermore, the energy content of puffed gummy candies can be adjusted by appropriately changing the type and amount of each of the above components, but from the viewpoint of supplying sufficient energy to the consumer, for example, it is set to 0-400 kcal / 100g, preferably 360-390 kcal / 100g.

[0047] Furthermore, the lipid content of puffed gummy candies is not particularly limited, but is generally considered to be less than 0.5% by mass.

[0048] Furthermore, the ash content of air-containing gummy candies is not particularly limited, but is generally considered to be less than 0.5% by mass.

[0049] Furthermore, the sodium content of puffed gummy candies is not particularly limited, but is generally considered to be less than 0.1% by mass.

[0050] The method for measuring the content of each of the above components in puffed gummy candies is as described in the examples below.

[0051] The shape of the puffed gummy candy is not particularly limited; for example, it can be semi-circular, spherical, or rectangular. However, considering portability and ease of consumption, a rectangular shape is preferable, similar to the puffed gummy portion. The size of the puffed gummy candy is also not particularly limited, but considering ease of consumption, it can be approximately 28mm x 15mm x 4.3mm.

[0052] (Method for manufacturing puffed gummy candy / Method for imparting both the appropriate elasticity and crispness of gummy candy) Furthermore, according to another embodiment of the present disclosure, a method for producing puffed gummy candy, A process to obtain an airtight gummy portion by molding a dough with a specific gravity of 0.3 to 1.2 obtained by aeration treatment of a gummy candy raw material having carbohydrates as the main component and an isomaltulose content of 10% by mass or more, and The process involves applying a powder coating treatment to the above-mentioned air-filled gummy, so that the total mass of carbohydrates in the air-filled gummy portion and the carbohydrates in the powder coating formed on the surface of the air-filled gummy portion is 80% by mass or more of the total amount of gummy candy, and the mass ratio of the powder coating to the total amount of the air-filled gummy portion is 40 to 130 parts by mass. A method is provided that includes the following:

[0053] According to one embodiment of the present disclosure, in the step of obtaining the air-filled gummy portion, a carbohydrate solution containing isomaltulose and a gelatin solution are prepared and mixed to obtain a mixture. Next, the obtained mixture is heated and dissolved, and additional components such as acidulants and flavorings are added and mixed as needed, and then aerated using a known foaming device to obtain an air-filled gummy stock.

[0054] Furthermore, the above-mentioned pneumatic gummy concentrate can be filled into a mold and dried to obtain the pneumatic gummy portion. The mold is not particularly limited, and the mold material is not particularly limited as long as it is used in the manufacture of candy.

[0055] The drying conditions are not particularly limited, but for example, drying may be done at a temperature of about 20 to 50°C.

[0056] Furthermore, according to one embodiment of the present disclosure, in the powder coating process described above, first, a puffed gummy candy is placed as a core material in a rotating container for powder-coated bread, and while rotating the container, powdered raw materials are applied while performing syrup application or blowing air as needed, thereby obtaining puffed gummy candy.

[0057] The main carbohydrate component of the sugar coating syrup is the same as that used in the powder coating portion described above. Furthermore, other sugars, starch, thickening polysaccharides, flavorings, colorings, emulsifiers, fruit juice, acidulants, etc., may be added to the sugar coating syrup as needed. The powder raw material is not particularly limited; granulated sugar, for example, can be used.

[0058] Furthermore, according to one embodiment of the present disclosure, a high-temperature drying process may be performed during and / or after the completion of the powder coating process.

[0059] Furthermore, the puffed gummy candy obtained by the above manufacturing method has a good texture, possessing both a moderate gummy elasticity and a crisp, light feel. Therefore, according to another embodiment of the present disclosure, there is a method for imparting both a moderate gummy elasticity and a crisp, light feel to puffed gummy candy, A process to obtain an airtight gummy portion by molding a dough with a specific gravity of 0.3 to 1.2 obtained by aeration treatment of a gummy candy raw material having carbohydrates as the main component and an isomaltulose content of 10% by mass or more, and The process involves applying a powder coating treatment to the above-mentioned air-filled gummy, so that the total mass of carbohydrates in the air-filled gummy portion and the carbohydrates in the powder coating formed on the surface of the air-filled gummy portion is 80% by mass or more of the total amount of gummy candy, and the mass ratio of the powder coating to the total amount of the air-filled gummy portion is 40 to 130 parts by mass. A method is provided that includes the following:

[0060] Furthermore, according to one embodiment of this disclosure, the following is provided: A method for manufacturing the above-mentioned puffed gummy candy and a method for imparting both an appropriate gummy elasticity and a crisp, light texture to the puffed gummy candy can be carried out by a person skilled in the art in accordance with the description of the above-mentioned puffed gummy candy.

[0061] [1] An air-filled gummy candy comprising an air-filled gummy portion and a powder-coated portion formed on the surface of the air-filled gummy portion, The above-mentioned air-containing gummy portion mainly consists of carbohydrates and contains isomaltulose at a concentration of 10% by mass or more. The specific gravity of the above-mentioned air-containing gummy portion is 0.3 to 1.2. The total mass of carbohydrates in the air-filled gummy portion and the powder-coated portion is 80% by mass or more of the total amount of gummy candy. A puffed gummy candy in which the mass ratio of the powder coating portion to the total amount of the puffed gummy portion is 40 to 130% by mass. [2] The air-filled gummy candy according to [1], wherein the sugar content in the air-filled gummy portion is 70-90% by mass. [3] The air-filled gummy candy according to [1], wherein the isomaltulose content in the air-filled gummy portion is less than 35% by mass. [4] The air-filled gummy candy according to [1], wherein the sugars in the air-filled gummy portion consist of solid sugars and liquid sugars. [5] The air-containing gummy candy according to [4], wherein the mass ratio of solid carbohydrates to liquid carbohydrates (solid carbohydrates / liquid carbohydrates) is 40 / 60 to 60 / 40. [6] The air-filled gummy candy according to [1], wherein the carbohydrate other than isomaltulose in the air-filled gummy portion is at least one selected from the group consisting of sugar, starch syrup, maltulose, maltose, trehalose, cellobiose, glucose, fructose, and sugar alcohols. [7] The air-containing gummy candy according to [1], wherein the mass ratio of the air-containing gummy portion to the total amount of the gummy candy is 45% by mass or more. [8] The air-filled gummy candy according to [1], wherein the air-filled gummy portion comprises at least one additional ingredient selected from the group consisting of gelatin, thickeners, water, acidulants, flavorings, colorants, starch, and glazing agents. [9] The aerated gummy candy according to [8], wherein the thickener is at least one selected from the group consisting of pectin, carrageenan, xanthan gum, guar gum, and alginic acid.

[10] The gummy candy according to [8] or [9], wherein the content of the glue relative to the total amount of the air-containing gummy portion is 2.0% by mass or less.

[11] The air-filled gummy candy according to [1], wherein the solid content of the air-filled gummy portion is 70 to 90% by mass.

[12] The air-filled gummy candy according to [1], wherein the air-filled gummy portion is in the shape of a rectangular parallelepiped.

[13] The aerated gummy candy according to [1], wherein the carbohydrate in the powder coating is at least one selected from the group consisting of sugar, isomaltulose, maltulose, maltose, trehalose, cellobiose, glucose, fructose, and sugar alcohols.

[14] The aerated gummy candy according to

[12] , wherein the sugar in the powder coating portion contains isomaltulose.

[15] The air-filled gummy candy according to [1], wherein the mass ratio of the powder coating portion to the total amount of the air-filled gummy candy is 20% by mass or more.

[16] The air-filled gummy candy according to [1], wherein the protein content in the air-filled gummy candy is 0 to 10% by mass.

[17] The air-containing gummy candy according to [1], wherein the water content in the air-containing gummy candy is 10 to 30% by mass.

[18] The air-filled gummy candy according to [1], wherein the isomaltulose content in the air-filled gummy candy is 10 to 35% by mass.

[19] The air-filled gummy candy described in [1], wherein the energy content of the air-filled gummy candy is 0-400 kcal / 100g.

[20] A method for producing puffed gummy candy, A process to obtain an airtight gummy portion by molding a dough with a specific gravity of 0.3 to 1.2 obtained by aeration treatment of a gummy candy raw material having carbohydrates as the main component and an isomaltulose content of 10% by mass or more, and The process involves applying a powder coating treatment to the above-mentioned air-filled gummy, so that the total mass of carbohydrates in the air-filled gummy portion and the carbohydrates in the powder coating formed on the surface of the air-filled gummy portion is 80% by mass or more of the total amount of gummy candy, and the mass ratio of the powder coating to the total amount of the air-filled gummy portion is 40 to 130 parts by mass. A method that includes the following: [Examples]

[0062] The present invention will be described in more detail below, as is customary, but the present invention is not limited to these details. In the examples, unless otherwise specified, "g," "mg," and "%" refer to mass. Furthermore, unless otherwise specified, the units and measurement methods described herein conform to those of JIS (Japanese Industrial Standards). The sensory evaluations described herein are conducted by expert panelists trained to the extent that they can assign the same scores to the same sample.

[0063] [Example 1] Manufacturing of air-filled gummy candy with high carbohydrate content The aerated gummy portion of the gummy candy was manufactured using the formulation shown in Table 1 below. Specifically, gelatin was dissolved in water and swelled to prepare a gelatin solution, which was then kept warm at approximately 60°C. Meanwhile, a sugar solution consisting of sugar, isomaltulose, and corn syrup was prepared, and this was stirred and mixed with the previously warmed gelatin solution. The mixture was then boiled down to prepare the gummy candy liquid. The prepared gummy candy liquid was subjected to aeration using a continuous foaming device to adjust its specific gravity. Next, the gummy candy liquid was cooled to obtain aerated gummy candy dough (specific gravity 0.65).

[0064] Next, the prepared puffed gummy candy dough was molded to produce puffed gummy portions in the shape of a rectangular parallelepiped measuring 28 mm x 15 mm x 4.3 mm.

[0065] Table 1 shows the composition of the air-filled gummy portion (gummy candy dough air-filled gummy portion). [Table 1]

[0066] The gummy candies contained air bubbles due to the aeration process. Furthermore, the gummy candies contained high levels of sugars (carbohydrates), exceeding 85%, and also contained approximately 20% isomaltulose, which is known for its fatigue-reducing and muscle-breakdown-inhibiting effects.

[0067] [Example 2] Examination of isomaltulose content in gummy candies 1. Manufacturing of gummy candies Five types of aerated gummy candy dough were prepared by changing the composition of sugars so that the isomaltulose content in the gummy candy dough of Example 1 ranged from 20.0% to 40.0% by mass of the total mass of the dough. The prepared pneumatic gummy candy dough was molded to produce pneumatic gummy portions (test sections 1-5) in the shape of a rectangular parallelepiped, measuring 28 mm x 15 mm x 4.3 mm.

[0068] 2. Evaluation of the texture of gummy candies over time. Fifteen panelists tasted the puffed gummy candy and then evaluated its texture over time according to the following sensory evaluation criteria. The results are shown in Table 3.

[0069] (Evaluation criteria for the texture of the air-filled gummy portion over time) ×: Too hard, too soft, or simply uncomfortable. ○: Neither too hard nor too soft, it has a pleasant texture.

[0070] (Appropriateness) ○: The evaluation of texture over time for 1 day, 30 days, and 60 days is all "○". △: At least one "×" is marked in the evaluation of texture over time. ×: All evaluations of texture over time are "×".

[0071] [Table 2]

[0072] When isomaltulose was incorporated into the puffed gummy candy dough, the high crystalline nature of isomaltulose may cause the texture to become hard. However, the evaluation results above confirmed that when the sugar content is set at a high level, the texture over time is not affected even if the isomaltulose content is less than 35% of the total puffed gummy candy dough.

[0073] [Example 3] Examination of increasing sugar content through sugar coating From the studies in Examples 1 and 2, it was suggested that while a high level of carbohydrates in the puffed gummy portion can increase the isomaltulose content, there is a range of isomaltulose content that allows for the maintenance of texture over time. Therefore, we investigated further increasing the carbohydrate content of puffed gummy candy by attaching carbohydrate powder to the surface of the puffed gummy portion.

[0074] 1. Manufacturing of the air-filled gummy portion of air-filled gummy candy By performing an aeration treatment, the specific gravity of the aerated gummy candy dough in Example 1 was changed to 0.35 to 1.35, and six types of aerated gummy candy dough were prepared. The prepared puffed gummy candy dough was molded to produce puffed gummy portions in the shape of a rectangular parallelepiped measuring 28 mm x 15 mm x 4.3 mm.

[0075] 2. Powder coating treatment with carbohydrate powder By applying a powder coating treatment to the air-filled gummy portion, air-filled gummy candies (test sections 6-11) having a powder-coated portion formed from carbohydrate powder were manufactured.

[0076] 3. Sensory evaluation Fifteen panelists tasted the puffed gummy candies and then evaluated their texture according to the following sensory evaluation criteria. The results are shown in Table 5.

[0077] (Evaluation criteria for the texture of gummy candies) • Gummy texture (elasticity) +++: Extremely elastic ++: Strong elasticity +: Feels elastic +-: Slightly elastic • Crispness (lightness) +++: I feel the lightness very strongly. ++: I strongly feel the lightness. +: Feels light +-: Slightly light -: I feel a very slight lightness. • Aptitude ◎: It has an excellent texture, with a good balance of moderate gummy elasticity and a light, crisp feel. ○: It has both a moderate gummy elasticity and a light, crisp texture, but one or the other is more prominent, resulting in a good texture. △: It has both a moderate gummy elasticity and a light, crisp texture, but one or the other is only slightly present, resulting in a well-balanced texture. ×: It lacks the right balance between the moderate elasticity and crispness of gummy candy, making it unrecognizable as gummy candy.

[0078] [Table 3]

[0079] To further increase the sugar content of the puffed gummy portion, which already contains high levels of carbohydrates, it was confirmed that increasing the sugar content through a sugar coating is effective. No decrease in palatability due to the sugar coating was observed. Furthermore, it was found that by using a high-sugar gummy candy dough and adjusting the specific gravity through air inclusion, a good texture can be achieved that provides a good balance between the moderate elasticity of the gummy and the light, crisp feel. In particular, it was confirmed that in order to have a carbohydrate content of 80% or more per unit mass of gummy candy, the specific gravity of the gummy portion containing high levels of sugar needs to be in the range of approximately 0.4 to 1.4 (g / mL).

[0080] [Example 4] Examination of pectin content 1. Manufacturing of puffed gummy candies Five types of puffed gummy candy dough were prepared by adding pectin to the total amount of puffed gummy candy dough from Example 1, with pectin content at 0.1% by mass, 0.2% by mass, 0.6% by mass, 1.0% by mass, and 1.5% by mass. The prepared puffed gummy candy dough was molded to produce puffed gummy portions in the shape of a rectangular parallelepiped measuring 28 mm x 15 mm x 4.3 mm.

[0081] 2. Evaluation of the texture and heat resistance of the air-filled gummy portion. Fifteen panelists tasted the puffed gummy candy and then evaluated its texture according to the following sensory evaluation criteria. The results are shown in Table 4.

[0082] (Evaluation criteria for the texture of the air-filled gummy portion) • Gummy texture (elasticity) +++: Extremely elastic ++: Strong elasticity +: Feels elastic +-: Slightly elastic -: I feel almost no elasticity. --: I don't feel any elasticity at all. fragility +++: Extremely fragile ++: Very fragile +: Feeling fragile +-: Slightly fragile -: I hardly feel any fragility. --: I don't feel any fragility at all.

[0083] Furthermore, one gummy candy was placed in a heat-resistant container and stored at 60°C. The panelists observed the changes over time for 30 minutes or more and evaluated them according to the evaluation criteria below.

[0084] (heat resistance) ○: No dissolution at all 30 minutes after the start of the test. △: Almost no dissolution occurred 30 minutes after the start of the test, but a small amount of dissolution was observed on the surface. ×: Dissolved 30 minutes after the start of the test.

[0085] [Table 4]

[0086] It was confirmed that adding pectin to the air-filled gummy portion, which had a high sugar content, improved its heat resistance. In particular, with a pectin content of 0.6%, the gummy did not dissolve at all even after being stored at 60°C for 60 minutes. On the other hand, in high-sugar gummy candies, pectin affected the texture; as the content increased, the elasticity decreased and the brittleness increased. Considering the balance of texture, it was confirmed that a pectin content of 0.6% or less is preferable in high-sugar gummy candies.

[0087] [Example 5] Component analysis of puffed gummy candy (with powder coating) Following the instructions in Example 3, we manufactured pneumatic gummy candies (with a powder coating) with a total carbohydrate (sugar) content of 88.9% per piece, and performed a component analysis.

[0088] Table 2 shows the results of the component analysis of puffed gummy candy (with powder coating).

[0089] [Table 5] Note 1) Nitrogen-to-protein conversion factor: 6.25 Note 2) Formula according to the Food Labeling Standards (Cabinet Office Ordinance No. 10 of 2015): 100 - (Moisture + Protein + Fat + Ash) Note 3) Energy conversion factors according to the Food Labeling Standards (Cabinet Office Ordinance No. 10 of 2015): Protein, 4; Fat, 9; Carbohydrate, 4 Note 4) Calculation formula: Sodium × 2.54

[0090] As described above, in the air-filled gummy candies with a high sugar content (sugar content of 80% or more in the air-filled gummy candy) as shown in Example 1 and Example 2, it was confirmed that crystallization of isomaltulose does not occur even when the isomaltulose content is between 20% and less than 35% of the total amount of air-filled gummy candy. Furthermore, in Example 3, it was confirmed that by adjusting the specific gravity of the air-filled gummy portion through air-filling treatment, hardening can be avoided even when using a high-sugar dough, and a texture that balances the appropriate elasticity of the gummy with a crisp, light feel can be achieved. In addition, in Example 3, it was confirmed that even if the decrease in the sugar content of the air-filled gummy portion due to adjusting the specific gravity is compensated for by powder coating treatment, it is possible to simultaneously impart the appropriate elasticity of the gummy and the crisp, light feel to the air-filled gummy candy. Furthermore, Example 4 suggests that even in high-sugar, aerated gummy candies, adjusting the amount of thickener candy can improve heat resistance without negatively affecting the texture of the gummy. Furthermore, the component analysis of Example 5 confirmed that the pneumatic gummy candy manufactured in Example 3 contained high levels of sugars (carbohydrates) and isomaltulose, and also had a high energy content.

[0091] The puffed gummy candies produced using the method in Example 3 (test groups 7-11) contain high levels of carbohydrates, have a good texture, and are in a convenient form for consumption. Therefore, it was suggested that using them as a source of carbohydrates could easily provide consumers with effects such as reducing fatigue, maintaining concentration, and suppressing muscle breakdown. Furthermore, because the puffed gummy candies contain high levels of isomaltulose, which raises blood glucose levels more slowly than sugar, they are considered advantageous in sustaining blood glucose levels and promoting sustained exercise.

Claims

1. A puffed gummy candy comprising a puffed gummy portion and a powder coating portion formed on the surface of the puffed gummy portion, The aforementioned air-containing gummy portion mainly consists of carbohydrates and contains isomaltulose at a concentration of 10% by mass or more. The specific gravity of the air-containing gummy portion is 0.3 to 1.

2. The total mass of carbohydrates in the air-filled gummy portion and the carbohydrates in the powder-coated portion is 80% by mass or more of the total amount of gummy candy. A puffed gummy candy in which the mass ratio of the powder coating portion to the total amount of the puffed gummy portion is 40 to 130% by mass.

2. The air-filled gummy candy according to claim 1, wherein the sugar content in the air-filled gummy portion is 70 to 90% by mass.

3. The air-filled gummy candy according to claim 1, wherein the isomaltulose content in the air-filled gummy portion is less than 35% by mass.

4. The air-filled gummy candy according to claim 1, wherein the sugars in the air-filled gummy portion consist of solid sugars and liquid sugars.

5. The aerated gummy candy according to claim 4, wherein the mass ratio of solid carbohydrates to liquid carbohydrates (solid carbohydrates / liquid carbohydrates) is 40 / 60 to 60 / 40.

6. The air-filled gummy candy according to claim 1, wherein the carbohydrate other than isomaltulose in the air-filled gummy portion is at least one selected from the group consisting of sugar, starch syrup, maltulose, maltose, trehalose, cellobiose, glucose, fructose, and sugar alcohols.

7. The air-containing gummy candy according to claim 1, wherein the mass ratio of the air-containing gummy portion to the total amount of the gummy candy is 45% by mass or more.

8. The air-filled gummy candy according to claim 1, wherein the air-filled gummy portion contains at least one additional component selected from the group consisting of gelatin, thickeners, water, acidulants, flavorings, colorants, starch, and glazing agents.

9. The aerated gummy candy according to claim 8, wherein the thickener is at least one selected from the group consisting of pectin, carrageenan, xanthan gum, guar gum, and alginic acid.

10. The gummy candy according to claim 8 or 9, wherein the content of the adhesive relative to the total amount of the air-containing gummy portion is 2.0% by mass or less.

11. The air-containing gummy candy according to claim 1, wherein the solid content of the air-containing gummy portion is 70 to 90% by mass.

12. The air-filled gummy candy according to claim 1, wherein the air-filled gummy portion is rectangular in shape.

13. The aerated gummy candy according to claim 1, wherein the carbohydrate in the powder coating is at least one selected from the group consisting of sugar, isomaltulose, maltulose, maltose, trehalose, cellobiose, glucose, fructose, and sugar alcohols.

14. The aerated gummy candy according to claim 12, wherein the sugar in the powder coating portion contains isomaltulose.

15. The air-containing gummy candy according to claim 1, wherein the mass ratio of the powder coating portion to the total amount of the air-containing gummy candy is 20% by mass or more.

16. The air-filled gummy candy according to claim 1, wherein the protein content in the air-filled gummy candy is 0 to 10% by mass.

17. The air-containing gummy candy according to claim 1, wherein the water content in the air-containing gummy candy is 10 to 30% by mass.

18. The air-filled gummy candy according to claim 1, wherein the isomaltulose content in the air-filled gummy candy is 10 to 35% by mass.

19. The air-filled gummy candy according to claim 1, wherein the energy content of the air-filled gummy candy is 0 to 400 kcal / 100g.

20. A method for manufacturing puffed gummy candy, A process to obtain an airtight gummy portion by molding a dough with a specific gravity of 0.3 to 1.2 obtained by aeration treatment of a gummy candy raw material having carbohydrates as the main component and an isomaltulose content of 10% by mass or more, and A process to apply a powder coating to the air-filled gummy, such that the total mass of sugars in the air-filled gummy portion and the sugars in the powder coating formed on the surface of the air-filled gummy portion is 80% by mass or more of the total amount of gummy candy, and the mass ratio of the powder coating to the total amount of the air-filled gummy portion is 40 to 130 parts by mass. A method that includes the following:

Images