Salt-containing gummy candy and method for producing the same

Abstract

The present invention aims to provide a gummy candy that, despite containing salt, can maintain a chewy texture without becoming soggy even after long-term storage, and a method for producing the same. [Solution] When preparing gummy candies containing salt, by adding collagen peptides in addition to gelatin, it is possible to create gummy candies that have sufficient gel strength and chewiness, suppressing the problem of melting due to salting out, which was a problem in the past, even when stored for a long period of time.

Description

[Technical Field]

[0001] This invention relates to gummy candies containing salt and a method for producing the same. [Background technology]

[0002] Gummy candies are candies made by solidifying fruit juice, sugar, and other ingredients with gelatin, and are widely enjoyed around the world. In Japan, they have become widely known since their release in 1988. The texture of gummies varies and can be controlled by the type and concentration of gelatin used. The global mainstream is hard-type gummies with a high gelatin content (7% or more). In contrast, in Japan, soft-type gummies with a low gelatin content (5-10%) are more commonly sold.

[0003] A common characteristic is the "chewy texture," which refers to the physical property of being flexible and deformable while maintaining its shape and a certain degree of resilience when chewed. Also, many gummy candies are flavored with fruit juice and are sweet candies containing sugar and sweeteners.

[0004] Besides sweet varieties, salty gummies are also commercially available. They are consumed in various situations for purposes such as a non-sweet treat, replenishing electrolytes during sports, and preventing heatstroke.

[0005] On the other hand, the amount of salt added significantly affects the physical properties of gelatin gummies. When salt is added, the salting-out effect removes water from the hydrophilic colloid gelatin, causing a coagulation reaction between the gelatin molecules. As a result, the gelatin may not be able to produce sufficient gel strength, and the water removed by coagulation may rise to the surface, resulting in a sticky texture (the so-called "crying" phenomenon).

[0006] The following suggestions have been made for gummy candies that contain salt: Japanese Patent Publication No. 2015-128391 teaches that when preparing gummy candies containing a high concentration of salt, adding various dietary fibers in addition to gelatin, which is the main gelling agent, allows for the preparation of gummy candies with a wide range of textures, from hard to soft. Japanese Patent Publication No. 6845462 teaches that by incorporating transglutaminase into a method for producing high-salt gummy candies with a salt concentration of 0.3% to 5% using gelatin as a coagulant, it is possible to provide high-salt gummy candies that have a salty taste while also being chewy. Japanese Patent Publication No. 6952540 demonstrates that by incorporating white fungus polysaccharide, it is possible to provide a gummy candy or jelly that contains a high concentration of salt of 3 w / w% or more while also having excellent physical properties such as shape retention, lack of melting, and color. Japanese Patent Publication No. 2022-174593 teaches that by including Tremella fuciformis extract in a gummy composition containing gelatin and a salt content of less than 3% by mass, excellent elasticity can be obtained and chewiness can be sustained.

[0007] The technology described in Japanese Patent Publication No. 2015-128391 is excellent in that it allows for the simultaneous intake of dietary fiber in addition to salt, but it has the drawback of developing a "crispness" when stored for more than one month. The technology described in Japanese Patent Publication No. 6845462 was cumbersome because it required an incubation step to allow transglutaminase to take effect, and, if necessary, a heat treatment step to deactivate the transglutaminase. Furthermore, since the use of transglutaminase alters the texture of the gummy (Japanese Patent Publication No. 2011-130714, Kakuta 2016), there was a problem in that if the resulting change in texture was not desired, further adjustment of the texture was necessary. The technologies described in Japanese Patent Publication No. 6952540 and Japanese Patent Publication No. 2022-174593 are excellent in that they can provide gummy candies with excellent physical properties such as shape retention, lack of melting, and color, as well as a chewy texture, even when the gelatin concentration is relatively low (7%). However, there was a problem in that melting occurred after a storage period of more than one month, resulting in a loss of the chewy texture. [Prior art documents] [Patent Documents]

[0008] [Patent Document 1] Japanese Patent Publication No. 2015-128391 [Patent Document 2] Patent No. 6845462 [Patent Document 3] Patent No. 6952540 [Patent Document 4] Japanese Patent Publication No. 2022-174593 [Patent Document 5] Japanese Patent Publication No. 2011-130714 [Non-patent literature]

[0009] [Non-Patent Document 1] Tsunoda, Zenko, World's First Enzyme-Based Food Modification Technology, Research and Technology Planning, 2016, Vol. 31, No. 3-4, pp. 277-282. [Overview of the project] [Problems that the invention aims to solve]

[0010] The present invention aims to provide a gummy candy that, despite containing salt, can maintain a chewy texture without becoming soggy even after long-term storage, and a method for producing the same. [Means for solving the problem]

[0011] The present invention has the following configuration. [Aspect 1] Gummy candy containing water, gelatin, collagen peptide, and salts. [Aspect 2] The gummy candy according to Aspect 1, wherein the addition amount of salts is 1 to 6% by mass. [Aspect 3] The gummy candy according to Aspect 1 or 2, wherein the salts are table salt. [Aspect 4] The gummy candy according to any one of Aspects 1 to 3, wherein the addition amount of collagen peptide is 1 to 15% by mass. [Aspect 5] The gummy candy according to any one of Aspects 1 to 4, wherein the addition amount of gelatin is 3 to 20% by mass. [Aspect 6] The gummy candy according to any one of Aspects 1 to 5, wherein the addition amount of collagen peptide is 1 to 10% by mass and the addition amount of salts is 1 to 6% by mass. [Aspect 7] The gummy candy according to any one of Aspects 1 to 5, wherein the addition amount of collagen peptide is 1 to 10% by mass, the addition amount of salts is 1 to 4% by mass, and optionally, the relationship between the addition amount (X) of collagen peptide and the addition amount (Y) of salts is within the range represented by the following formula. Y ≦ 0.5X + 1.5 ······ (I) [Aspect 8] The gummy candy according to any one of Aspects 1 to 5, wherein the addition amount of collagen peptide is 1 to 10% by mass, the addition amount of salts is 1 to 3% by mass, and optionally, the relationship between the addition amount (X) of collagen peptide and the addition amount (Y) of salts is within the range represented by the following formula. Y ≦ 0.5X + 1.5 ····· (I) [Aspect 9] A step of mixing sugar, starch syrup, and salts; A step of adding gelatin and collagen peptide, which are swollen with water and then dissolved by heating, to prepare a mixture; A step of heating the mixture; Optionally, a step of adding an acidulant to the heated mixture to obtain a preparation; A method for producing gummy candy, comprising a step of filling the preparation into a mold.

[0012] As a result of diligent research, the inventors have discovered that by adding collagen peptides in addition to gelatin when preparing salt-containing gummy candies, aggregation due to salting out can be suppressed even in salt-containing gummies, and that it is possible to prepare gummy candies with a chewy texture that do not become soggy even when stored for a long period of time (for example, 1 month, 2 months, 3 months, or 4 months). [Effects of the Invention]

[0013] By adding collagen peptides in addition to gelatin when preparing salted gummy candies, it becomes possible to suppress the problem of watery texture caused by salting out, which was a common issue in the past, and to create gummy candies with sufficient gel strength and chewiness. Furthermore, by adding collagen peptides, it is possible to handle various salt concentrations, and by using them in combination with various polysaccharides, it is possible to create variations in texture. [Brief explanation of the drawing]

[0014] [Figure 1] Figure 1 is a graph showing the results of crying evaluation tests for gummy candies according to prescription examples 1 to 22, and the relationship with the amount of salt and collagen peptide added to the gummy candies. [Modes for carrying out the invention]

[0015] [Definition] "Salt-containing gummy candy": The "salt-containing gummy candy" of the present invention contains water, gelatin, collagen peptides, and salts. Furthermore, various polysaccharides may be added to adjust the texture.

[0016] "Water": "Water" is generally a compound of oxygen and hydrogen, represented by the chemical formula H2O. In this specification, "water" can refer to a variety of substances without particular limitation, as long as they are suitable for drinking. The amount of water added to gummy candies containing salt is 5-25% by mass, 6-24% by mass, 7-23% by mass, 8-22% by mass, 9-21% by mass, 10-20% by mass, 11-19% by mass, 12-18% by mass, 13-17% by mass, or 14-16% by mass.

[0017] "Gelatin": Gelatin is a denatured collagen obtained by breaking down the three-dimensional structure of the hard protein collagen. Collagen consists of three polypeptide chains with a helical structure, which further form a triple helix. Each helix is ​​stabilized by hydrogen bonds within or between the chains. When hydrogen bonds are broken with heat or a denaturing agent, random coil-shaped polypeptide chains are formed. This is gelatin. As animals age, heat-stable intramolecular crosslinks are formed, so gelatin consisting of two or three polypeptide chains can also be produced. Gelatin for food and industrial use is manufactured by alkali treatment (lime treatment) of the raw materials to break down the heat-stable intramolecular and intermolecular crosslinks, followed by extraction with hot water for a long time and then drying. Therefore, chains with partially broken peptide bonds are also present. The raw materials are animal bones, skin, tendons, ligaments, etc. If the raw material is bone, the inorganic substances are solubilized with about 5% hydrochloric acid before being limed (Source: Japan Society for Food Science and Technology, "New Edition: Comprehensive Dictionary of Food Industry," Korin Co., Ltd., published April 30, 1993, p. 734).

[0018] In this specification, "gelatin" can be either acid-treated gelatin or alkali-treated gelatin, and may be commercially available gelatin or gelatin prepared in-house. Furthermore, gelatin derived from any raw material, such as pork, beef, or fish, can be used. Generally, gelatin is commercially available and specified by its bloom. Bloom is a value that represents the gel strength, and the higher the bloom, the firmer the gel that can be made. In this invention, various gelatins with blooms ranging from 150 to 300 can be used.

[0019] The bloom value (jelly strength) of gelatin is not particularly limited, but for example, it is between 100 and 400, preferably between 150 and 300, more preferably between 200 and 300, and even more preferably between 200 and 250.

[0020] The amount of gelatin added to salted gummy candy is not particularly limited, but in one embodiment, it is 3 to 20% by mass relative to the mass of the gummy, preferably 3 to 15% by mass, 3 to 11% by mass, more preferably 4 to 10% by mass, even more preferably 5 to 9% by mass, and even more preferably 6 to 8% by mass. In another embodiment, the amount of gelatin added to salted gummy candy is 2 to 17% by mass relative to the mass of the gummy, preferably 3 to 15% by mass, more preferably 4 to 13% by mass, even more preferably 5 to 11% by mass, and even more preferably 6 to 9% by mass.

[0021] The gelatin in salted gummy candies forms a three-dimensional network structure, or gel structure, together with collagen peptides. The water inside the gummy candy acts as a solvent for this gel structure, and the salts inside the gummy candy are dissolved in the water.

[0022] "Collagen peptide": In this specification, "collagen peptide" is a low-molecular-weight soluble protein obtained by hydrolyzing collagen or gelatin. Known methods of hydrolysis include treatment with acids, alkalis, and enzymes.

[0023] To obtain collagen peptides, gelatin or collagen is subjected to a hydrolysis process, particularly enzymatic hydrolysis. Depending on the type and origin of the collagen used, as well as the enzyme conditions, collagen hydrolysates with various compositions and application characteristics can be produced. These collagen hydrolysates are mixtures of peptides whose molecular weights are distributed within a specific size range.

[0024] While the source of collagen peptides can be birds, pigs, cattle, fish, etc., there are no particular limitations. One or more of these can be used as raw materials. Alternatively, artificially synthesized collagen peptides can be used. Commercially available collagen peptides may also be used. Collagen peptides may be used individually or in combination of two or more types.

[0025] The enzymes used in preparing collagen peptides can be any enzyme capable of cleaving the peptide bonds of collagen or gelatin, such as collagenase, papain, bromelain, actinidin, ficin, cathepsin, pepsin, chymosin, trypsin, and enzyme preparations containing mixtures of these enzymes. As acids, for example, hydrochloric acid, sulfuric acid, and nitric acid can be used. As alkalis, for example, sodium hydroxide and calcium hydroxide can be used.

[0026] For gummy candies containing salt, an aqueous solution of hydrolyzed collagen peptide may be used as is, or it may be used in the form of a powder obtained by drying or other means. Alternatively, the aqueous solution may be purified using conventional methods and used in aqueous solution form, or the water may be further removed and used in the form of a powder or other substance.

[0027] The mass-average molecular weight of the collagen peptide is 10,000 or less, preferably 6,000 or less, and more preferably 5,000 to 1,000.

[0028] The amount of collagen peptide added to gummy candies containing salt is 1 to 15% by mass, preferably 1 to 13% by mass, more preferably 1 to 12% by mass, even more preferably 1 to 11% by mass, and even more preferably 1 to 10% by mass. The amount of collagen peptide added can be arbitrarily adjusted according to the amount of salt and gelatin added.

[0029] "Salts": In this specification, "salts" refers, in one aspect, to inorganic salts, and may include any salt that is commercially available as food, such as table salt, and can be natural salts, i.e., sea salt or rock salt. Chemically, table salt is sodium chloride. Potassium chloride, magnesium chloride, magnesium sulfate, and calcium sulfate can also be used in the same manner. In other embodiments, "salts" are not natural salt, sea salt, rock salt, potassium chloride, magnesium chloride, magnesium sulfate, or calcium sulfate.

[0030] The amount of salt added to the gummy candy containing salt is preferably 1 to 6% by mass, more preferably 1 to 5% by mass, even more preferably 1 to 4% by mass, and even more preferably 1 to 3% by mass, relative to the mass of the gummy. The salt concentration of the gummy candy containing salt is preferably 0.1 to 36% by mass relative to the mass of water contained in the gummy.

[0031] Furthermore, in one embodiment, the amounts of collagen peptide and salts added to the salt-containing gummy candy are such that the amount of collagen peptide added is 1 to 10% by mass, the amount of salts added is 1 to 4% by mass, and optionally, the relationship between the amount of collagen peptide (X) and the amount of salts added (Y) is within the range shown by the following formula (I). Y ≤ 0.5X + 1.5····(I)

[0032] Furthermore, the amounts of collagen peptide and salts added to the salt-containing gummy candy are, more preferably, such that the amount of collagen peptide added is 1 to 10% by mass, the amount of salts added is 1 to 3% by mass, and optionally, the relationship between the amount of collagen peptide (X) and the amount of salts added (Y) is within the range shown by equation (I).

[0033] "Polysaccharides": Generally, "polysaccharides" or "polysaccharides" is a general term for high-molecular-weight compounds (degree of polymerization of 10 or higher) in which monosaccharides (glycoses, including their substitutions and derivatives) are polyglycosylated. If there is only one type of constituent sugar, it is called a homopolysaccharide (homoglycan), and if there are two or more types, it is called a heteropolysaccharide (heteroglycan). Those obtained from the biological world have molecular weights ranging from tens of thousands to tens of millions. Polysaccharides are widely present in the animal, plant, and microbial kingdoms as storage polysaccharides (starch, glycogen, etc.), structural polysaccharides (cellulose, chitin, pectin, etc.), and functional polysaccharides (heparin, etc.). Furthermore, chondroitin sulfate and hyaluronic acid, which are found in animals, are polysaccharides that have cell-protective and lubricating effects. Polysaccharides have varying properties, including being soluble in water, insoluble, and colloidal when dissolved. Polysaccharides are insoluble in organic solvents, have no sweet taste, and do not reduce Fehling's solution. Polysaccharides are generally neutral, but some exhibit acidity (sulfated polysaccharides, uronates). Hydrolysis with acids or enzymes yields various oligosaccharides and then constituent monosaccharides. Those that produce only carbohydrates as a result of hydrolysis are called simple polysaccharides, while those that produce not only carbohydrates but also amino acids, lipids, etc., are called complex polysaccharides. Some starter materials use monosaccharides, while others use non-sugars. Methods for producing polysaccharides include stepwise condensation, polycondensation, and ring-opening polymerization (melt method, solvent method, solid-phase synthesis, etc.). See "New Edition: Comprehensive Dictionary of the Food Industry," edited by the Japan Society for Food Science and Technology, Korin Co., Ltd., published April 30, 1993, p. 790, and "Comprehensive Dictionary of Chemistry, 1st Edition," Tokyo Kagaku Dojin Co., Ltd., 1989, p. 1350.

[0034] Any commercially available polysaccharide can be used in gummy candies containing salt. For example, one type of polysaccharide may be used alone, or two or more may be used in combination, from the following: pectin (HM and LM), starch, modified starch, carrageenan (κ, ι, and λ), tara gum, guar gum, locust bean gum, glucomannan, gum arabic, xanthan gum, gellan gum (HA and LA), succinoglycan, psyllium seed gum, alginates, agar, inulin, and insoluble dietary fiber.

[0035] As sugar components used in gummy candies containing salt, they are selected from sucrose, malt, glucose, starch syrup, sugar alcohols such as sorbitol, etc. The sugar concentration of gummy candies containing salt is preferably in the range of 30 to 90% by mass, more preferably 60 to 80% by mass, based on the mass of the gummy. These components may be used alone or in combination of two or more.

[0036] "pH": "pH" is also called the hydrogen ion exponent. When the hydrogen ion concentration in a solution is [H + , pH = -log[H + is the defined quantity. "pH" represents the strength of acidity and alkalinity of a solution. In pure water, the ion product (autoprotolysis constant) [H + [OH - is 1×10 -14 mol·dm -6 at room temperature. So, [H + = 1×10 -7 mol·dm -3 is selected as the neutral point. That is, in pure water, pH = 7. When pH < 7, the solution is acidic; when pH > 7, the solution is alkaline. To measure pH, a hydrogen electrode is made with the test solution, and the potential difference between this and a standard electrode (for example, a calomel electrode) is measured. For simplicity, pH meters using glass electrodes, etc. are commercially available. There is also a method using the color change of an indicator. With pH test paper, the color development of the test paper coated with the indicator is compared with a standard. The indicator method is simple but involves various errors. See "Chemical Dictionary, 1st Edition", Tokyo Kagaku Dojin Co., Ltd., 1989, p1834.

[0037] In one aspect, gummy candies containing salt are neutral or acidic, preferably acidic. In another aspect, the pH range of gummy candies containing salt may be any range, but it is pH 8.0 or less, preferably pH 7.0 or less, more preferably pH 6.0 or less, still more preferably pH 5.0 or less, and even more preferably pH 4.0 or less.

[0038] "Dietary Fiber": Generally, "dietary fiber" refers to "food components that higher animals cannot digest or absorb." In a narrow sense, it refers to high molecular weight insoluble polysaccharides such as cellulose, hemicellulose, and xylan, high molecular weight water-soluble polysaccharides such as lignin, pectin, konjac mannan, and sodium alginate, and indigestible starch. In a broader sense, it may include animal polysaccharides, low molecular weight water-soluble polysaccharides such as indigestible dextrin and polydextrose, low molecular weight sugars such as sugar alcohols and indigestible oligosaccharides, indigestible proteins, and poorly absorbed minerals. The physical functions of dietary fiber include water retention by adsorbing moisture and viscosity, which is a property unique to soluble fiber. The chemical action of dietary fiber is to bind with various cations and anions such as bile acids through ionic bonding. It can also adsorb nonionically or form hydrogen bonds. See "New Edition: Comprehensive Dictionary of the Food Industry," edited by the Japan Society for Food Science and Technology, Korin Co., Ltd., published April 30, 1993, p. 648. Salt-containing gummy candies can use dietary fiber, such as citrus fruit-derived dietary fiber, apple-derived dietary fiber, soy fiber, plant stem-derived fiber, and indigestible dextrin. The amount of dietary fiber added to gummy candies containing salt is not particularly limited, but preferably it does not contain more than 0.1g of dietary fiber per 8g of gelatin.

[0039] "Transglutaminase": In this specification, "transglutaminase" refers to an enzyme that has the activity to catalyze acyl transfer reactions in which glutamine residues in proteins or peptides are donors and lysine residues are receptors. "Transglutaminase" can be of various origins, such as those derived from mammals, fish, or microorganisms, and can also be recombinant enzymes. The amount of transglutaminase added to gummy candies containing salt is not particularly limited, but preferably it does not contain more than 0.001 U of transglutaminase per gram of gelatin.

[0040] "Tremella fuciformis extract": In this specification, "Tremella fuciformis extract" refers to an extract obtained using Tremella fuciformis as an extraction material, and includes a diluted or concentrated solution of the Tremella fuciformis extract, a dried product obtained by drying the Tremella fuciformis extract, a diluted product, and a purified product. A specific example of Tremella fuciformis extract is Tremella fuciformis polysaccharide. A specific example of a diluent for diluting Tremella fuciformis polysaccharide is dextrin. The amount of Tremella fuciformis polysaccharide added to salted gummy candies is not particularly limited, but preferably it does not contain 0.05 g or more of Tremella fuciformis polysaccharide per 8 g of gelatin. In one embodiment, salted gummy candies do not contain 0.04% by mass or more of Tremella fuciformis extract. In another embodiment, the mass ratio of Tremella fuciformis extract content to gelatin content in salted gummy candies is not 0.002 or more.

[0041] <Other ingredients> Gummy candies containing salt may also contain other ingredients besides those mentioned above, such as acidulants, flavorings, colorings, oils and fats, high-intensity sweeteners, glycerin, fruit juice, dairy products, coffee, tea, plant extracts, functional ingredients, etc. Examples of acidulants used in gummy candies containing salt include citric acid, tartaric acid, ascorbic acid, malic acid, fumaric acid, succinic acid, adipic acid, and lactic acid. In Japan, substances that can be collectively labeled as acidulants include, as designated additives, adipic acid, citric acid, trisodium citrate, glucono delta-lactone, gluconic acid, potassium gluconate, sodium gluconate, succinic acid, monosodium succinate, disodium succinate, sodium acetate, DL-tartaric acid, L-tartaric acid, sodium DL-tartrate, sodium L-tartrate, carbon dioxide, lactic acid, sodium lactate, glacial acetic acid, fumaric acid, monosodium fumarate, DL-malic acid, sodium DL-malate, and phosphoric acid. Existing additives include itaconic acid, phytic acid, and α-ketoglutaric acid. Each of these components can be one of those known to be used in gummy compositions. These components may be used individually or in combination of two or more.

[0042] <Method for manufacturing gummy candies containing salt> A method for manufacturing salt-containing gummy candies comprises the steps of: mixing sugar, corn syrup, and salts; adding gelatin and collagen peptides, which have been swollen with water and then heated and dissolved, to prepare a mixture; heating the mixture; optionally adding an acidulant to the heated mixture to obtain a prepared solution; and filling a mold with the prepared solution. Any optional components of the salt-containing gummy candy can be added at an appropriate stage of the above process, depending on their type.

[0043] The above-described method for producing gummy candies containing salt may further include a step of cooling and drying the mold filled with the prepared solution. Specifically, the resulting mixture is molded into a desired shape using known means, and then cooled and dried at any temperature, for example, 40°C or below, until the moisture content reaches 15-20%. After drying, the gummy candy-like structure can be demolded from the mold and further processed, such as cutting, as desired.

[0044] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples. It should be noted that the production of gummy candies containing salt can be done using conventional methods. [Examples]

[0045] [raw materials] The following raw materials were used in the examples. • Sugar…Fuji Nippon Sugar Refining Co., Ltd., Product name: Granulated sugar FNGS • Corn syrup…Nippon Corn Starch Co., Ltd., Product name: Sun Syrup H75C • Table salt… Japan Salt Business Center, Product name: Table salt • Gelatin…Rousselot, Product name: 250PS8 • Collagen peptide…Rousselot, product names: P 5000 HD, P 2000 HD • Citric acid… Fuso Chemical Industry Co., Ltd., Product name: Fuso Citric Acid (anhydrous)

[0046] [Gummy candy manufacturing] Gummy candies for formulations 1 to 22 were manufactured using the formulations shown in Table 1. The manufacturing methods for formulations 1 to 22 were carried out according to the following procedure. In Table 1, negative values ​​for the water content indicate that water evaporated due to heating and concentration during the gummy candy manufacturing process.

[0047] <How to manufacture gummy candy> (1) Mix sugar, corn syrup, and salt and dissolve them. (2) Gelatin and collagen peptides were first swollen with twice the amount of water as gelatin, heated and dissolved, and then measured and added. (3) It was heated in a water bath. (4) Add citric acid dissolved in a small amount of hot water. (5) I increased the dosage. (6) Filled into starch molds or silicone molds (at room temperature). (7) Removed from the starch mold or silicone mold.

[0048] [Evaluation Method] <Evaluation of crying> The gummy candies from prescription examples 1 to 22 were stored at 20°C, and the presence or absence of stickiness (cling) after one month was visually observed. Those that showed no stickiness after one month were rated "○", those that did not show stickiness but had become sticky with each other were rated "△", and those that showed stickiness after one month were rated "×".

[0049] [result] The results are shown in Table 1.

[0050] [Table 1]

[0051] The gummy candies of formulation example 1 (no added salt, 10% collagen peptide), formulation example 2 (0.3% salt, 10% collagen peptide), formulation examples 4-14 (1-4% salt, 1-10% collagen peptide), and formulation examples 16-18 (5% salt, 1-10% collagen peptide) showed no signs of crying after one month, and their appearance remained almost unchanged compared to the beginning of the test. In the gummy candies prescribed in Examples 20 to 22 (6% salt, 1-10% collagen peptide by mass), no crying was observed after one month, but the gummy candies began to stick together.

[0052] The sensory evaluation results showed that the gummy candies of formulation example 1 (no added salt, 10% collagen peptide), formulation example 2 (0.3% salt, 10% collagen peptide), formulation examples 4-14 (1-4% salt, 1-10% collagen peptide), formulation examples 16-18 (5% salt, 1-10% collagen peptide), and formulation examples 20-22 (6% salt, 1-10% collagen peptide) were not sticky, maintained their shape, were sufficiently firm, and retained a chewy texture.

[0053] Gummy candies in prescription examples 3, 15, and 19 (containing 1-6% salt by mass, with no added collagen peptides) showed crying after one month.

[0054] The sensory evaluation results showed that the gummy candies of formulation examples 3, 15, and 19 (1-6% salt by mass, no added collagen peptides) were sticky, lacked shape retention, were not firm enough, and were not chewy enough.

[0055] Based on the results from formulation examples 2, 4-14, 16-18, and 20-22, it was found that when 0.3-6% by mass of salt is added to gummy candy, and 1-10% by mass of collagen peptide is added, it is possible to manufacture gummy candy without any particular problems, just like regular gummy candy, and obtain salt-containing gummy candy that does not become soggy even after a long period of one month.

[0056] On the other hand, the results from prescription examples 3, 15, and 19 showed that in gummy candies containing salt, crying occurred after one month if collagen peptides were not added.

[0057] By comparing formulation example 10 and formulation example 12, it was found that even when the mass-average molecular weight of the collagen peptide was 5000 or 2000, gummy candies containing salt were obtained that did not cause crying even after a long period of one month. From this, it can be concluded that collagen peptides with a mass-average molecular weight of 10000 or less can be used in gummy candies containing salt.

[0058] Based on these results, it was found that adding collagen peptides can suppress the problems associated with salt-containing gummies, such as crumbling due to salting out and a decrease in gel strength. [Industrial applicability]

[0059] This invention makes it possible to control the texture of salted gummy candies, particularly the texture after long-term storage. This allows for a wider variety of gummy candies and enables the production of products that meet customer needs.

Claims

1. Gummy candies containing water, gelatin, collagen peptides, and salts.

2. The gummy candy according to claim 1, wherein the amount of added salts is 1 to 6% by mass.

3. The gummy candy according to claim 1 or 2, wherein the salts are table salt.

4. The gummy candy according to claim 1 or 2, wherein the amount of collagen peptide added is 1 to 15% by mass.

5. The gummy candy according to claim 1 or 2, wherein the amount of gelatin added is 3 to 20% by mass.

6. The gummy candy according to claim 1 or 2, wherein the amount of collagen peptide added is 1 to 10% by mass, and the amount of salts added is 1 to 6% by mass.

7. The gummy candy according to claim 1 or 2, wherein the amount of collagen peptide added is 1 to 10% by mass, and the amount of salts added is 1 to 4% by mass.

8. The gummy candy according to claim 1 or 2, wherein the amount of collagen peptide added is 1 to 10% by mass, and the amount of salts added is 1 to 3% by mass.

9. The process involves mixing sugar, corn syrup, and salts, The process involves adding gelatin and collagen peptides, which have been swollen with water and then heated and dissolved, to prepare a mixture. The process of heating the aforementioned mixture, The process involves optionally adding an acidulant to the heated mixture to obtain a prepared solution, A method for producing gummy candy, comprising the step of filling a mold with the prepared liquid.

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