Gummy candy and its manufacturing method

Abstract

The object of the present invention is to provide a gummy candy that has both a resilient texture and a smooth, melt-in-your-mouth quality like chocolate, and that has a good chocolate-like flavor. [Solution] A gummy candy containing 2.0% by mass or more of a gelling agent, cocoa content, and oil and fat, wherein the ratio of the solid fat content of the oil and fat at 20°C to the solid fat content of the oil and fat at 35°C is 3 or more, and preferably, the oil and fat contains random transesterified oil and fat (A): the content of lauric acid residues in the constituent fatty acid residues is 5 to 50% by mass.

Description

Technical Field

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

Background Art

[0002] Gummy candies are confections having an elastic texture containing a gelling agent such as gelatin, and are eaten and favored by people for their texture. In gummy candies, various studies have been conducted to improve this characteristic texture.

[0003] For example, Patent Document 1 discloses a gummy candy containing a saccharide, gelatin, and an oil and fat in a composition ratio within a specific numerical range, wherein the gelatin is crosslinked with transglutaminase. Patent Document 2 discloses a gummy candy characterized by containing a saccharide, gelatin, an oil and fat, and a phosphoric acid-crosslinked starch as essential components, with the ratio of each solid content within a specific numerical range and a moisture value within a specific numerical range.

[0004] By the way, chocolate is also a confection having a characteristic texture. Due to the property of melting instantly near body temperature, chocolate has a characteristic texture of melting in the mouth and having a good mouthfeel and smoothness when eaten. In addition, chocolate has a good flavor due to cocoa components such as cocoa mass and cocoa butter used as raw materials. Therefore, chocolate is favored and eaten by people for this characteristic texture and good flavor. Therefore, there has been a demand for a gummy candy having both the elastic texture of this gummy candy and the smooth mouthfeel and good flavor of chocolate.

[0005] Regarding gummy candies having a chocolate-like texture, for example, Patent Document 3 discloses a composite confectionery combining a gummy candy and a coating layer made of chocolate formed on the surface of the gummy candy, and discloses that the gummy candy has chocolate-like physical properties because its gel strength at 20°C, 25°C, 30°C, and 33°C is within a specific numerical range. Furthermore, studies have been conducted on combining chocolate or chocolate dough with gelling agents such as gelatin. For example, Patent Document 4 discloses a mochi-like hydrated chocolate that contains gelatin with a jelly strength within a specific numerical range, disaccharides or less, hard butter, and water within a specific numerical range, wherein the disaccharides or less contain linear polyhydric alcohols within a specific numerical range, and the water activity is less than 0.60. [Prior art documents] [Patent Documents]

[0006] [Patent Document 1] Japanese Patent Publication No. 2011-130714 [Patent Document 2] Japanese Patent Publication No. 2011-130718 [Patent Document 3] Japanese Patent Publication No. 2017-042139 [Patent Document 4] Japanese Patent Publication No. 2012-039915 [Overview of the Initiative] [Problems that the invention aims to solve]

[0007] The inventions described in the above-mentioned Patent Documents 1 to 4 had the following problems. The inventions described in Patent Documents 1 and 2 above can produce gummy candies with a firmer, more elastic texture, but they cannot achieve a smooth melt-in-your-mouth texture like chocolate or a good flavor. The gummy candy described in Patent Document 3 above achieves a smooth, melt-in-your-mouth texture similar to chocolate when chewed, as the gummy candy and the chocolate coating it become one. However, the gummy candy alone did not possess both the elastic texture of gummy candy and the smooth, melt-in-your-mouth texture of chocolate. Furthermore, the gummy candy did not have a good flavor similar to chocolate. The invention described in Patent Document 4 above is a technology related to chocolate, not gummy candy. In addition, the resulting hydrated chocolate had a mochi-like texture and did not have the elastic texture of gummy candy.

[0008] Therefore, the object of the present invention is to provide a gummy candy that satisfies the following two conditions. 1) It possesses both a springy texture and a smooth, melt-in-your-mouth quality similar to chocolate. 2) It has a good chocolate-like flavor. [Means for solving the problem]

[0009] As a result of diligent research, the inventors discovered that the above problem can be solved by incorporating a gelling agent, cocoa content, and oils that meet specific conditions into the gummy candy. Furthermore, the inventors found that the gummy candy has an elastic texture at the beginning of chewing, but as it is chewed, it becomes a smooth, melt-in-your-mouth texture similar to chocolate, thus completing the present invention.

[0010] In other words, the present invention has the following configuration. [1] A gelling agent of 2.0% by mass or more, Cocoa content, It contains oils and fats, The ratio of the solid fat content of the oil at 20°C to the solid fat content of the oil at 35°C is 3 or more. Gummy candy. [2] The gummy candy described in [1], which contains the following oil (A) as an oil. Oils and fats (A): Randomly transesterified oils and fats in which the content of lauric acid residues among the constituent fatty acid residues is 5 to 50% by mass. [3] The gummy candy according to [2], wherein the oil (A) content in the oil contained in the gummy candy is 5 to 90% by mass. [4] A gummy candy according to any one of items [1] to [3], wherein the fat content in the gummy candy is 1.0 to 15.0% by mass. [5] A method for manufacturing gummy candy, comprising the following steps (1) to (3). (Step 1) A process to obtain a cocoa-based product containing cocoa and fats. (Step 2) A process to obtain a gummy candy base in which the gelling agent and cocoa content are mixed and the SFC-20℃ / SFC-35℃ of the contained oils is 3 or higher. (Step 3) Process to solidify the gummy candy base [Effects of the Invention]

[0011] According to the present invention, it is possible to provide gummy candies that satisfy the following two conditions. 1) It has a springy texture when you first bite into it, and as you chew it, it becomes a smooth, melt-in-your-mouth texture like chocolate. 2) It has a good chocolate-like flavor. [Modes for carrying out the invention]

[0012] Preferred embodiments of the present invention will be described below. The present invention is not limited by the following detailed description, and each component can be modified as appropriate without departing from the spirit of the invention.

[0013] The gummy candy of the present invention contains 2.0% by mass or more of a gelling agent, cocoa content, and oil and fat, and the ratio of the solid fat content of the oil and fat at 20°C (hereinafter referred to as SFC-20°C) to the solid fat content of the oil and fat at 35°C (hereinafter referred to as SFC-35°C) (hereinafter referred to as SFC-20°C / SFC-35°C) is 3 or more.

[0014] The gummy candy of the present invention has the characteristic that it has an elastic texture at the beginning of chewing and becomes a smooth texture with a good mouthfeel like chocolate as it is chewed. It also has a good flavor like chocolate.

[0015] In addition, the "good flavor like chocolate" in the present invention varies depending on the raw materials containing the cocoa content described later used in the gummy candy. For example, when the gummy candy of the present invention contains the non-fat cocoa content described later, it refers to a flavor in which a cocoa flavor is felt well, such as black chocolate, bitter chocolate, milk chocolate, etc. When the gummy candy of the present invention does not contain or contains only a very small amount of the non-fat cocoa content described later, it refers to a flavor in which a creamy sweetness is felt well, such as white chocolate. Furthermore, when flavor raw materials are also included, such as strawberry chocolate or matcha chocolate, it refers to a flavor in which these flavor raw materials are felt well.

[0016] <Gelling agent> The gummy candy of the present invention contains 2.0% by mass or more of a gelling agent in the gummy candy. By containing the gelling agent in the above amount range, the gummy candy of the present invention can obtain a characteristic texture that has an elastic texture at the beginning of chewing and changes to a smooth texture with a good mouthfeel like chocolate as it is chewed.

[0017] Examples of the gelling agent in the present invention include alginic acid, alginates such as ammonium alginate, potassium alginate, calcium alginate, sodium alginate, propylene glycol alginate, pectin, LM pectin, HM pectin, locust bean gum, guar gum, gellan gum, xanthan gum, carrageenan, curdlan, tamarind seed gum, karaya gum, tara gum, tragacanth gum, gum arabic, gelatin, seaweed extract, seaweed extract, agar, and one or more selected from these can be used. In the gummy candy of the present invention, from the viewpoint of obtaining a more elastic texture at the beginning of chewing and a smoother, melt-in-your-mouth texture similar to chocolate as chewing progresses, it is preferable to use one or more of the gelling agents selected from pectin, LM pectin, HM pectin, and gelatin, and it is more preferable to use gelatin.

[0018] The gelling agent content in the gummy candy of the present invention is preferably 3.0% by mass or more, more preferably 3.5% by mass or more, or 4.0% by mass or more, and even more preferably 4.5% by mass or more. The upper limit is preferably 10% by mass or less, or 9.0% by mass or less, more preferably 8.0% by mass or less, and even more preferably 7.0% by mass or less. Therefore, in the gummy candy of the present invention, from the viewpoint of obtaining a more elastic texture at the beginning of chewing and a smoother, melt-in-your-mouth texture like chocolate as chewing progresses, the gelling agent content in the gummy candy of the present invention is preferably 2.0 to 10% by mass, or 3.0 to 9.0% by mass, more preferably 3.5 to 8.0% by mass, or more preferably 4.0 to 8.0% by mass, and even more preferably 4.5 to 7.0% by mass.

[0019] <<Gelatin>> The gelatin most preferably used as a gelling agent in the gummy candy of the present invention will be described in more detail below.

[0020] The gelatin used in the gummy candy of the present invention may be acid-treated gelatin or alkali-treated gelatin. Furthermore, there are no particular restrictions on its origin; for example, it may be bovine-derived gelatin, porcine-derived gelatin, or fish-derived gelatin, and these may be used in combination. There are also no particular restrictions on its shape; gelatin in any form, such as powder or flakes, can be used.

[0021] In the gummy candy of the present invention, the gelatin's jelly strength is preferably 50 bloom or more, more preferably 80 bloom or more, even more preferably 100 bloom or more, and particularly preferably 150 bloom or more, or 160 bloom or more. The upper limit is preferably 400 bloom or less, more preferably 350 bloom or less, even more preferably 300 bloom or less, and particularly preferably 260 bloom or less. Therefore, in the gummy candy of the present invention, when gelatin is used as a gelling agent, from the viewpoint of obtaining a more elastic texture at the beginning of chewing and a smoother, melt-in-your-mouth texture like chocolate as chewing progresses, the gelatin's jelly strength is preferably 50 to 400 bloom, more preferably 80 to 350 bloom, even more preferably 100 to 300 bloom, and particularly preferably 150 to 260 bloom, or 160 to 260 bloom.

[0022] The gelatin strength of the gelatin described above can be measured by conventionally known methods, for example, by the method described in "JIS K6503 Glue and Gelatin".

[0023] In the present invention, when gelatin is used as a gelling agent, the proportion of gelatin in the gelling agent used in the gummy candy of the present invention is preferably 50 to 100% by mass, more preferably 80 to 100% by mass, and even more preferably the entire amount is gelatin.

[0024] <Cacao content> The gummy candy of the present invention contains 5.0 to 30.0% by mass of cocoa.

[0025] The gummy candy of the present invention, by containing cocoa within the above-mentioned amount range, has a resilient texture at the beginning of chewing, and as it is chewed, it becomes a smooth, melt-in-your-mouth texture similar to chocolate. Furthermore, the gummy candy of the present invention has a pleasant flavor similar to chocolate.

[0026] Here, the cocoa content in this invention refers to the amount obtained by removing the water contained in cocoa bean-derived products such as cocoa nibs, cocoa mass, cocoa butter, cocoa cake, cocoa powder, cocoa extract, and cocoa extract powder, and more specifically, it refers to the total amount of cocoa fat and non-fat cocoa.

[0027] In the gummy candy of the present invention, from the viewpoint of obtaining a better chocolate-like flavor, it is preferable that the cocoa content of the gummy candy of the present invention includes both cocoa fat and non-fat cocoa.

[0028] In order for the gummy candy of the present invention to satisfy the above-mentioned cocoa content, the cocoa-containing raw materials that can be used in the present invention include, for example, raw materials that contain both cocoa fat and non-fat cocoa, such as cocoa nibs, cocoa mass, cocoa cake, cocoa powder, and cocoa extract powder, as well as raw materials that contain cocoa fat, such as cocoa butter, and one or more of these can be selected and used.

[0029] Furthermore, in the present invention, various chocolate doughs, various chocolates, and processed products of the above-mentioned cocoa-containing raw materials can also be used as raw materials containing the above-mentioned cocoa content.

[0030] The cocoa content in the gummy candy of the present invention is preferably 5.0% by mass or more, more preferably 5.5% by mass or more, and even more preferably 6.0% by mass or more. The upper limit is preferably 25.0% by mass or less, more preferably 20.0% by mass or less, and even more preferably 18.0% by mass or less. Therefore, in the gummy candy of the present invention, from the viewpoint of obtaining a more elastic texture at the beginning of chewing and a smoother, melt-in-the-mouth texture that is more like chocolate as chewing progresses, and from the viewpoint of obtaining a better, more chocolate-like flavor, the cocoa content in the gummy candy of the present invention is preferably 5.0 to 25.0% by mass, more preferably 5.5 to 20.0% by mass, and even more preferably 6.0 to 18.0% by mass.

[0031] <Oils> The gummy candy of the present invention contains oil and fat.

[0032] The gummy candy of the present invention, by containing oils and fats, has a resilient texture at the beginning of chewing, and as it is chewed, it develops a smooth, melt-in-your-mouth texture similar to chocolate. Furthermore, the gummy candy of the present invention has a pleasant flavor similar to chocolate.

[0033] The oils and fats that can be used in the gummy candy of the present invention are edible oils and fats that are not particularly limited as long as they satisfy the numerical range of SFC-20℃ / SFC-35℃ for the oils and fats described below. Examples include palm oil, palm kernel oil, coconut oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, high erucine rapeseed oil, rice oil, sesame oil, peanut oil, sunflower oil, high oleic sunflower oil, safflower oil, high oleic safflower oil, olive oil, canola oil, kapok oil, evening primrose oil, beef tallow, milk fat, lard, shea butter, sal fat, kokum fat, illipe fat, cocoa butter, fish oil, whale oil, microbial-derived oils and fats, algae-derived oils and fats, and various other vegetable and animal oils and fats. These oils and fats can be used individually or in combination of two or more types.

[0034] The fat and oil content in the gummy candy of the present invention is preferably 1.0% by mass or more, more preferably 1.5% by mass or more, and even more preferably 2.0% by mass or more. The upper limit is preferably 15.0% by mass or less, more preferably 10.0% by mass or less, and even more preferably 7.0% by mass or less. Therefore, in the gummy candy of the present invention, from the viewpoint of obtaining a more elastic texture at the beginning of chewing and a smoother, melt-in-your-mouth texture similar to chocolate as chewing progresses, the fat and oil content in the gummy candy of the present invention is preferably 1.0 to 15.0% by mass, more preferably 1.5 to 10.0% by mass, and even more preferably 2.0 to 7.0% by mass.

[0035] Furthermore, the oil and fat content in the gummy candy of the present invention described above includes the amount of oil and fat present in other raw materials of the gummy candy of the present invention, if those materials also contain oil and fat. In addition, if the cocoa content described above includes cocoa fat, the cocoa fat content shall also be included in the oil and fat content.

[0036] In the gummy candy of the present invention, it is preferable to include the following oil (A) among the oils and fats, from the viewpoint of obtaining a more elastic texture at the beginning of chewing, a smoother, melt-in-the-mouth texture similar to chocolate as chewing progresses, and a better chocolate-like flavor. Oils and fats (A): Randomly transesterified oils and fats in which the content of lauric acid residues among the constituent fatty acid residues is 5 to 50% by mass.

[0037] The following provides a detailed description of fats and oils (A).

[0038] Oil (A) is a randomly transesterified oil in which the content of lauric acid residues among the constituent fatty acid residues is 5 to 50% by mass.

[0039] The content of lauric acid residues in the constituent fatty acid residues of oil (A) is preferably 10% by mass or more, and more preferably 15% by mass or more. The upper limit is preferably 45% by mass or less, and more preferably 40% by mass or less. Therefore, from the viewpoint of obtaining the effects of the present invention more favorably, the content of lauric acid residues in the constituent fatty acid residues of oil (A) is preferably 10 to 45% by mass, and more preferably 15 to 40% by mass.

[0040] The fat (A) can be obtained by random transesterification in accordance with a conventional method of a fat compound having a lauric acid residue content of 5 to 50% by mass, preferably 10 to 45% by mass, and more preferably 15 to 40% by mass among the constituent fatty acid residues. Random transesterification may be performed using an enzyme catalyst such as lipase, or a chemical catalyst such as sodium methoxide.

[0041] The oils and fats that can be used in the oil and fat formulation for producing oil and fat (A) are not particularly limited as long as the content of lauric acid residues in the constituent fatty acid residues contained in the oil and fat formulation is 5 to 50% by mass, and one or more oils or fats selected from the oils and fats that can be used in the gummy candy of the present invention described above can be used, but among these, it is preferable to use lauric acid-based oils and fats.

[0042] Here, the term "lauric acid-based oil" in the present invention refers to an oil in which the content of lauric acid residues in the constituent fatty acid residues is 20% by mass or more. Specifically, this includes palm kernel oil, coconut oil, processed oils of these oils, and processed oils of oil formulations containing one or more selected from these oils.

[0043] The oil and fat formulation for producing oil and fat (A) preferably contains 20 to 100% by mass of lauric oil and fat, more preferably 24 to 100% by mass, and even more preferably 30 to 100% by mass.

[0044] If the oil and fat compound for producing oil and fat (A) contains oils and fats other than lauric oils, it is sufficient that the oils and fats contained in the gummy candy satisfy the numerical range of SFC-20℃ / SFC-35℃ described later, and the oils and fats other than lauric oils are not particularly limited. For example, oils and fats other than lauric oils are preferably oils and fats with an iodine value of 20 or less, more preferably 10 or less, even more preferably 5 or less, or 3 or less. Examples of such oils and fats include oils and fats other than lauric oils with an iodine value of 20 or less, and highly hydrogenated oils that have been hydrogenated until their iodine value is 20 or less. As highly hydrogenated oils that have been hydrogenated until their iodine value is 20 or less, highly hydrogenated palm oil is preferred.

[0045] One form of oil and fat (A) is, for example, a randomly transesterified oil obtained by randomly transesterifying an oil and fat mixture consisting of 40 to 80% by mass of palm kernel oil and 20 to 60% by mass of highly hardened palm oil, and more preferably a randomly transesterified oil obtained by randomly transesterifying an oil and fat mixture consisting of 50% by mass of palm kernel oil and 50% by mass of highly hardened palm oil.

[0046] The fat content of oil (A) in the fats and oils contained in the gummy candy of the present invention is preferably 5% by mass or more, more preferably 6% by mass or more, or 15% by mass or more, and even more preferably 30% by mass or more. The upper limit is preferably 90% by mass or less, more preferably 80% by mass or less, and even more preferably 70% by mass or less. Therefore, in the gummy candy of the present invention, from the viewpoint of obtaining a more elastic texture at the beginning of chewing and a smoother, melt-in-the-mouth texture that is more like chocolate as chewing progresses, and from the viewpoint of obtaining a better chocolate-like flavor, the fat content of oil (A) in the fats and oils contained in the gummy candy of the present invention is preferably 5 to 90% by mass, more preferably 6 to 80% by mass, or 15 to 80% by mass, and even more preferably 30 to 70% by mass.

[0047] Furthermore, the gummy candy of the present invention may use two or more types of fats and oils corresponding to fat (A). In that case, the amount of fat (A) in the fats and oils contained in the gummy candy of the present invention is the total amount of fats and oils corresponding to fat (A).

[0048] The gummy candy of the present invention must contain a fat or oil with an SFC-20℃ / SFC-35℃ ratio of 3 or higher.

[0049] While the temperature inside the human mouth is known to be approximately 37°C, the gummy candy of this invention has an SFC-20°C / SFC-35°C ratio of 3 or higher for the contained fats and oils. As a result, the fats and oils, which have a certain amount of crystallization at room temperature, melt all at once when consumed. This creates a distinctive texture that is elastic at the beginning of chewing and becomes smooth and melts in the mouth like chocolate as chewing progresses. Furthermore, the flavor spreads easily in the mouth when consumed, resulting in a pleasant chocolate-like flavor.

[0050] In the gummy candy of the present invention, the SFC-20℃ / SFC-35℃ of the contained fat is preferably 3 or higher, more preferably 3.5 or higher, and even more preferably 4 or higher. The upper limit is preferably 12 or lower, more preferably 10 or lower, and even more preferably 8 or lower. Therefore, in the gummy candy of the present invention, from the viewpoint of obtaining a more elastic texture at the beginning of chewing and a smoother, melt-in-the-mouth texture that is more like chocolate as chewing progresses, and from the viewpoint of obtaining a better, more chocolate-like flavor, the SFC-20℃ / SFC-35℃ of the contained fat is preferably 3 or higher, or 3 to 12, more preferably 3.5 to 10, and even more preferably 4 to 8.

[0051] In the gummy candy of the present invention, the SFC-35℃ of the contained fats and oils is preferably 0.5% or more, or 2% or more, more preferably 3% or more, and even more preferably 4% or more. The upper limit is preferably 20% or less, more preferably 15% or less, and even more preferably 12% or less. In the gummy candy of the present invention, from the viewpoint of obtaining a smooth, melt-in-the-mouth texture that is more like chocolate as chewing progresses, and from the viewpoint of obtaining a good chocolate-like flavor, the SFC-35℃ of the contained fats and oils is preferably 0.5 to 20%, or 2 to 20%, more preferably 3 to 15%, and even more preferably 4 to 12%.

[0052] Furthermore, in the gummy candy of the present invention, it is preferable that the SFC-20℃ of the contained fats and oils be 25% or more, more preferably 30% or more, and even more preferably 35% or more. The upper limit is preferably 75% or less, or 65% or less, more preferably 60% or less, and even more preferably 55% or less. Therefore, in the gummy candy of the present invention, from the viewpoint of obtaining a more elastic texture at the beginning of chewing and a smoother, melt-in-the-mouth texture similar to chocolate as chewing progresses, it is preferable that the SFC-20℃ of the contained fats and oils be 25-75%, or 25-65%, more preferably 30-60%, and even more preferably 35-55%.

[0053] Furthermore, the solid fat content of the contained oils and fats at 10°C (hereinafter simply referred to as "10°C-SFC") in the gummy candy of the present invention is preferably 55% or more, more preferably 65% ​​or more, and even more preferably 70% or more. The upper limit is preferably 95% or less, more preferably 92% or less, and even more preferably 90% or less. Therefore, in the gummy candy of the present invention, from the viewpoint of making the initial chewing more elastic, the 10°C-SFC is preferably 55-95%, more preferably 65-92%, and even more preferably 70-90%.

[0054] The solid fat content of the above-mentioned oils and fats at each temperature can be measured using conventionally known methods, and any method can be used, such as a method that utilizes the change in the specific volume of the oil or fat, or a method that utilizes nuclear magnetic resonance (NMR). For example, it can be measured using the solid fat content analyzer "SFC-2000R" manufactured by Astec Corporation, according to the method described in the Japan Oil Chemists' Society Standard for Analysis of Oils and Fats 2.2.9 (2013).

[0055] <Sugars> The gummy candy of the present invention preferably contains sugars.

[0056] Examples of the above sugars include refined white sugar, brown sugar, sucrose, glucose, fructose, lactose, granulated sugar, brown sugar, maltose, beet sugar, powdered sugar, liquid sugar, isomerized sugar, invert sugar, corn syrup (e.g., enzyme-fermented corn syrup, isomerized corn syrup, sucrose-bound corn syrup), monosaccharides, disaccharides, oligosaccharides, polysaccharides such as fructooligosaccharides, soybean oligosaccharides, galactooligosaccharides, lactulose oligosaccharides, xylose, trehalose, raffinose, lactunose, and palatinose oligosaccharides, as well as sugar alcohols such as sorbitol, xylitol, maltitol, erythritol, mannitol, lactitol, reduced maltose syrup, reduced lactose, and reduced corn syrup. One or more of these can be selected and used.

[0057] The sugar content in the gummy candy of the present invention is preferably 20.0% by mass or more, more preferably 30.0% by mass or more, and even more preferably 35.0% by mass or more, based on solid content. The upper limit is preferably 70.0% by mass or less, more preferably 65.0% by mass or less, and even more preferably 60.0% by mass or less. Therefore, from the viewpoint of obtaining a better chocolate-like flavor in the gummy candy of the present invention, the sugar content in the gummy candy of the present invention is preferably 20.0 to 70.0% by mass, more preferably 30.0 to 65.0% by mass, and even more preferably 35.0 to 60.0% by mass, based on solid content.

[0058] <Moisture> The gummy candy of the present invention preferably contains moisture.

[0059] In the gummy candy of the present invention, the moisture refers to water such as mineral water or tap water, or moisture contained in the raw materials of the gummy candy of the present invention other than water.

[0060] The moisture content in the gummy candy of the present invention is preferably 5.0% by mass or more, more preferably 10.0% by mass or more, and even more preferably 15.0% by mass or more. The upper limit is preferably 45.0% by mass or less, more preferably 40.0% by mass or less, and even more preferably 35.0% by mass or less. Therefore, in the gummy candy of the present invention, from the viewpoint of obtaining a more elastic texture at the beginning of chewing and a smoother, melt-in-your-mouth texture similar to chocolate as chewing progresses, the moisture content in the gummy candy of the present invention is preferably 5.0 to 45.0% by mass, more preferably 10.0 to 40.0% by mass, and even more preferably 15.0 to 35.0% by mass.

[0061] <Other ingredients> In addition to the gelling agent, cocoa content, oils and fats, sugars, and water mentioned above, the gummy candy of the present invention may also contain other raw materials.

[0062] Other raw materials listed above are not particularly limited as long as they can be used for food purposes. Examples include high-intensity sweeteners, emulsifiers, salts such as salt and potassium chloride, acidulants such as acetic acid, lactic acid, and citric acid, bittering agents, spices, seasonings, pH adjusters, colorants, flavorings, enzymes, food preservatives, shelf-life extenders, antioxidants, vegetable proteins, animal proteins excluding gelatin, starches and modified starches, milk and dairy products (e.g., whey minerals), vegetable milk, eggs and their processed products, fruits and vegetables and their fruit juices, pulp and processed products, coffee, grains, beans, nuts and seeds, meats, fish and shellfish and processed products thereof, and one or more of these can be selected and used.

[0063] The content of other raw materials in the gummy candy of the present invention is not particularly limited as long as it does not impair the effects of the present invention, but it is preferably 20.0% by mass or less, more preferably 15.0% by mass or less, and even more preferably 10.0% by mass or less. The lower limit of the content of the above other raw materials is 0% by mass.

[0064] <Manufacturing method> The present invention provides a method for producing gummy candy, comprising the following steps (1) to (3) in that order. This makes it possible to obtain gummy candy that has both a resilient texture and a smooth, melt-in-your-mouth quality like chocolate, as well as a good chocolate-like flavor. (Step 1) A process to obtain a cocoa-based product containing cocoa and fats. (Step 2) A process to obtain a gummy candy base in which the gelling agent and cocoa content are mixed and the SFC-20℃ / SFC-35℃ of the included oils is 3 or higher. (Step 3) Process to solidify the gummy candy base

[0065] The preferred method for producing the gummy candy of the present invention will be described in more detail below.

[0066] (Process 1) First, let's explain (Step 1).

[0067] Step 1 of the preferred method for producing gummy candy of the present invention is a step of obtaining a cocoa compound containing cocoa and fats and oils. Specifically, cocoa content, fats and oils, and, if necessary, sugars, water, and other raw materials are mixed to obtain a cocoa content mixture. In this process, only cocoa content containing cocoa fat (for example, cocoa nibs, cocoa mass, cocoa butter, etc.) may be used as the cocoa content and fats and oils, or a combination of non-fat cocoa content and fats and oils may be used, or a combination of non-fat cocoa content, cocoa fat, and fats and oils may be used. The cocoa content, fats and oils, sugars, water, and other raw materials are the same as those described above for cocoa content, fats and oils, sugars, water, and other raw materials that can be used in the gummy candy of the present invention.

[0068] In step 1, the amount of cocoa used is preferably such that the cocoa content in the gummy candy satisfies the numerical range described above for item <cocoa content>. Furthermore, the amount of fat used is preferably such that the fat content in the gummy candy satisfies the numerical range described above for item <fats and oils>.

[0069] The fat and oil content in the cocoa mixture obtained in this process is preferably 5.0% by mass or more, and more preferably 10.0% by mass or more. The upper limit is preferably 50.0% by mass or less, and more preferably 40.0% by mass or less. Therefore, the fat and oil content in the cocoa mixture obtained in this process is preferably 5.0 to 50.0% by mass, and more preferably 10.0 to 40.0% by mass.

[0070] Furthermore, the cocoa content in the cocoa mixture obtained in this process is preferably 50.0% by mass or more, and more preferably 60.0% by mass or more. The upper limit is preferably 95.0% by mass or less, and more preferably 90.0% by mass or less. Therefore, the cocoa content in the cocoa mixture obtained in this process is preferably 50.0 to 95.0% by mass, and more preferably 60.0 to 90.0% by mass.

[0071] The oils and fats that can be used in this process are as described above for the oils and fats that can be used in the gummy candy of the present invention, but among these, it is preferable that they contain the oil (A) described above.

[0072] When the above-mentioned fat (A) is included, the amount of fat (A) in the fat contained in the cocoa blend is preferably 5 to 90% by mass, more preferably 15 to 80% by mass, and even more preferably 30 to 70% by mass.

[0073] (Process 2) Next, we will explain (Step 2).

[0074] Step 2 of the preferred method for producing gummy candy of the present invention is a step of mixing a gelling agent and a cocoa content mixture to obtain a gummy candy base in which the SFC-20℃ / SFC-35℃ of the included fats and oils is 3 or higher. Specifically, a gelling agent and a cocoa content mixture are mixed with sugars, water, and other raw materials as needed to obtain a gummy candy base. The gelling agent, sugars, water, and other raw materials are the same as those described above as gelling agents, sugars, water, and other raw materials that can be used in the gummy candy of the present invention.

[0075] One preferred method for obtaining the gummy candy base in this process is to use gelatin as a gelling agent. First, gelatin and water are mixed and preferably heated to 30-55°C to allow the gelatin to absorb enough water and expand. Next, sugars are heated (for example, at a heating temperature of 100-150°C) to dissolve them, and the expanded gelatin and cocoa mixture are added to the resulting sugar solution and thoroughly mixed.

[0076] In step 2, the amount of gelling agent used is preferably such that the amount of gelling agent in the gummy candy satisfies the above-mentioned numerical range for item <gelling agent>.

[0077] Furthermore, the gummy candy base obtained in this process must have an SFC-20°C / SFC-35°C of the oils and fats contained in the gummy candy base of 3 or higher, preferably 3.5 to 12, more preferably 4 to 10, and even more preferably 4.5 to 8.

[0078] In (Step 1) or (Step 2), the method for adjusting the SFC-20°C / SFC-35°C of the fats and oils contained in the gummy candy base obtained in this step to be 3 or higher is not particularly limited. For example, one method is to prepare a cocoa content formulation in (Step 1) in which the SFC-20°C / SFC-35°C of the contained fats and oils is 3 or higher, and use it in (Step 2). Another method is to further add fats and oils or raw materials containing fats and oils in (Step 2) to adjust the SFC-20°C / SFC-35°C of the fats and oils contained in the gummy candy base to be 3 or higher.

[0079] (Step 3) Next, we will explain (Step 3).

[0080] Step 3 of the preferred method for producing gummy candy according to the present invention is a step of solidifying the gummy candy base. Specifically, the gummy candy of the present invention can be obtained by filling the gummy candy base obtained in (step 2) into a mold such as a tray, bat, or starch mold, and then allowing it to solidify.

[0081] In this process, the method for solidifying the gummy candy base is not particularly limited, and conventionally known methods can be used. Examples include solidifying the gummy candy base by drying it, solidifying it by cooling it, or solidifying it by combining these methods. The cooling can be done by placing it in a refrigerator or freezer, by using an ice bath, a water bath, or an ice water bath, or by letting it cool at room temperature (for example, 15-30°C, preferably 18-25°C) for a cooling time of, for example, 1-48 hours, preferably 10-30 hours.

[0082] The gummy candy of the present invention obtained in (Step 3) may be cut or otherwise processed into any shape as needed.

[0083] The shape of the gummy candy can be any shape, such as block, rod, cylinder, dice, or sphere. The preferred sizes for each shape are as follows: block: 5-100mm in length, 5-100mm in width, 5-50mm in thickness; rod: 1-25mm in length, 1-25mm in width, 5-100mm in length; cylinder: 1-25mm in diameter, 5-100mm in length; dice: 5-50mm in length, 5-50mm in width, 5-50mm in thickness; sphere: 10-500mm in diameter.

[0084] Additionally, if necessary, oils and fats, glazing agents, sugars such as granulated sugar or syrup, wafer paper, powdered wafer paper, etc. may be sprinkled, applied, or coated. Furthermore, the gummy candy of the present invention may be combined with confectionery such as chocolate, candy, gum, cookies, and other gummy candies, as well as food products such as bread and cream. The method of combination is not particularly limited and can be done by layering, stacking, coating, embedding, mixing, etc. [Examples]

[0085] The present invention will be described in more detail below with reference to examples, but the present invention is not limited in any way by these examples.

[0086] [Oils and fats used] <Transesterified oil A-1> A blend of oils and fats consisting of 50 parts by mass of palm kernel oil and 50 parts by mass of highly hydrogenated palm oil obtained by hydrogenating palm oil to an iodine value of 1 (hereinafter, the highly hydrogenated palm oil in this invention is the same as the one described above) was randomly transesterified with sodium methoxide to obtain transesterified oil and fat A-1. The content of lauric acid residues in the constituent fatty acid residues of transesterified fat A-1 in the present invention was 24.2% by mass. Transesterified fat A-1 in the present invention corresponds to fat (A) of the present invention.

[0087] <Transesterified oil A-2> Transesterified oil A-2 was obtained by the same manufacturing method as transesterified oil A-1, except that the oil and fat compound used in the production of transesterified oil A-1 consisted of 75 parts by mass of palm kernel oil and 25 parts by mass of highly hardened palm oil. The content of lauric acid residues in the constituent fatty acid residues of transesterified fat A-2 in the present invention was 34.1% by mass. Transesterified fat A-2 in the present invention corresponds to fat (A) of the present invention.

[0088] <Transesterified oil B-1> Transesterified oil B-1 was obtained by the same manufacturing method as transesterified oil A-1, except that the oil blend used in the production of transesterified oil A-1 consisted of 65 parts by mass of palm oil and 35 parts by mass of highly hardened palm oil. In the present invention, the content of lauric acid residues in the constituent fatty acid residues of transesterified oil B-1 was 0.6% by mass.

[0089] <Transesterified oils and fats B-2> Random transesterification was carried out using the same manufacturing method as for transesterified oil A-1, except that the oil blend in the production of transesterified oil A-1 consisted of 27.5 parts by mass of palm oil, 42 parts by mass of highly hardened palm oil, and 30.5 parts by mass of fractionated soft palm oil with an iodine value of 56. The low-melting point portion obtained by fractionation of the resulting random transesterified oil was purified by a conventional method to obtain transesterified oil B-2. In the present invention, the content of lauric acid residues in the constituent fatty acid residues of transesterified oil B-2 was 0.4% by mass.

[0090] <Rapeseed oil extremely hardened oil> We used highly hydrogenated rapeseed oil, obtained by hydrogenating rapeseed oil to an iodine value of 1.

[0091] <Palm fractionated soft part oil> Palm fractionated soft-tissue oil with an iodine value of 64 was used.

[0092] [Cocoa content used] <Cocoa powder> The cocoa content was 96.5% by mass (12% by mass of cocoa fat and 84.5% by mass of non-fat cocoa), and the moisture content was 3.5% by mass.

[0093] <Cocoa mass> The cocoa content was 99.0% by mass (55% cocoa fat and 44% non-fat cocoa), and the moisture content was 1.0% by mass.

[0094] <Cocoa butter> The cocoa content was 100% by mass (100% by mass of cocoa fat) and the moisture content was 0% by mass.

[0095] [Gelling agent used] <Gelatin> "AP-200" (manufactured by Nippi Corporation) was used. The gelatin's jelly strength was 160-200 bloom.

[0096] [Consideration 1] Using the gummy candy manufacturing method described below, gummy candies of Examples 1-1 to 1-3 and Comparative Example 1-1 were prepared, with varying amounts of gelatin in the gummy candies.

[0097] <How to manufacture gummy candy> First, according to the formulations listed in Table 1, each oil and fat that had been heated and melted was stirred and mixed to obtain oil and fat composition 1.

[0098] Next, according to the formulations listed in Table 2, the oil and fat composition 1, cocoa powder, powdered sugar, and whey minerals were mixed to prepare the cocoa content mixture.

[0099] Next, according to the formulations listed in Table 2, water was added to the gelatin and the gelatin was heated in a water bath at 40°C for 30 minutes to allow it to swell sufficiently. Then, granulated sugar and corn syrup (28% moisture, 72% solids) were mixed while heating to 130°C to obtain a sugar solution. To the obtained sugar solution, the swollen gelatin and 25% citric acid solution were added little by little and mixed. After mixing, the cocoa mixture prepared above was added and mixed thoroughly to prepare the gummy candy base. The gummy candy bases of Examples 1-1 to 1-3 had an SFC-20°C / SFC-35°C of the contained fats and oils of 3 or higher.

[0100] The prepared gummy candy base was poured into a tray lined with paper and allowed to cool and solidify at 20°C for 24 hours. After solidification, it was cut into 4cm squares to obtain the gummy candies of Examples 1-1 to 1-3 and Comparative Example 1-1. The gummy candies obtained in Examples 1-1 to 1-3 correspond to the gummy candies of the present invention.

[0101] [Table 1]

[0102] [Table 2]

[0103] <Gummy candy review> Five experienced panelists tasted the gummy candies obtained as described above and evaluated their texture and flavor.

[0104] Specifically, regarding the texture of the gummy candy, each panelist scored the texture at the beginning of chewing after putting the gummy candy in their mouth, and the texture after chewing for 10 seconds, according to the evaluation criteria below, and the evaluation was based on the total score.

[0105] Furthermore, regarding the flavor of the gummy candies, each panelist scored the flavor they experienced while eating the gummy candies according to the evaluation criteria below, and the total score determined the overall evaluation.

[0106] Gummy candies that received a rating of ○ or higher in all aspects—texture at the beginning of chewing, texture after chewing, and flavor—were deemed to be acceptable products. Table 3 shows the results of Study 1.

[0107] —Evaluation criteria for texture at the start of chewing— 3 points: It had a very good, springy texture. 2 points: There was a slight stickiness, but it wasn't a problem, and the texture was good with good elasticity. 1 point: It had a slight elasticity but was very sticky, resulting in a somewhat poor texture. 0 points: It had a very sticky, unpleasant texture.

[0108] —Texture after chewing— 3 points: It had an extremely smooth, melt-in-your-mouth texture, like chocolate. Points 2: There was a slight elasticity remaining, but it wasn't a problem, and it had a smooth, melt-in-your-mouth texture like chocolate. 1 point: There were many parts that remained elastic, resulting in a texture that didn't melt in the mouth very well. 0 points: It retained its elasticity and had a very poor melt-in-the-mouth texture.

[0109] —Flavor Evaluation Criteria— 3 points: The cocoa flavor was very noticeable, and it had a very good chocolate-like flavor. 2 points: The cocoa flavor was very noticeable, and it had a good chocolate-like taste. 1 point: The cocoa flavor was somewhat weak and the overall taste was slightly poor. 0 points: The cocoa flavor was barely noticeable, resulting in a poor flavor.

[0110] -Display method- ◎: The total score is between 13 and 15 points. ○: The total score was between 10 and 12 points. △: The total score was between 6 and 9 points. ×: The total score was between 0 and 5 points.

[0111] [Table 3]

[0112] <Results of Examination 1> Examples 1-1 to 1-3, which are gummy candies of the present invention, were elastic at the beginning of chewing and had a smooth, melt-in-your-mouth texture similar to chocolate as chewing progressed, with a good flavor that could be felt as cocoa. Among these, Example 1-3, which had a higher gelling agent content, had stronger elasticity at the beginning of chewing, but its melt-in-your-mouth quality after chewing was slightly inferior to Examples 1-1 and 1-2, but still not problematic. Example 1-1, which had a lower gelatin content, had slightly inferior elasticity at the beginning of chewing compared to Examples 1-2 and 1-3, but still not problematic.

[0113] Comparative Example 1-1, which had a very low gelatin content, had a sticky texture at the beginning of chewing, resulting in an undesirable texture.

[0114] [Consideration 2] Following the formulations listed in Table 1, oil and fat compositions 1 to 4 were obtained. Except for using the formulations listed in Table 4 instead of the formulations listed in Table 2, gummy candies for Examples 2-1 to 2-7 and Comparative Examples 2-1 to 2-2 were prepared using the same method as the gummy candy manufacturing method described in Study 1 above, but with variations in the oils and fats used, cocoa content, and SFC-20℃ / SFC-30℃ values. The gummy candies for Examples 2-1 to 2-7 correspond to the gummy candies of the present invention.

[0115] [Table 4]

[0116] The texture and flavor of the gummy candies prepared in Examples 2-1 to 2-7 and Comparative Examples 2-1 to 2-2 were evaluated using the same methods and evaluation criteria as described in Study 1 above. Furthermore, gummy candies that received a rating of ○ or higher in all aspects—texture at the beginning of chewing, texture after chewing, and flavor—were deemed to be acceptable products.

[0117] [Table 5]

[0118] <Results of Examination 2> Table 5 shows the results of Study 2. For reference, Table 5 also shows the results of Example 1-2 from Study 1. Examples 2-1 to 2-7, which are gummy candies of the present invention, had an elastic texture at the beginning of chewing, and as chewing progressed, they had a smooth, melt-in-your-mouth texture similar to chocolate, and a good flavor with a noticeable cocoa taste. Among these, Examples 2-1 to 2-3, which contained a predetermined amount of the oil (A) of the present invention as an oil, particularly exhibited the effects of the present invention. On the other hand, Comparative Example 2-1, in which the SFC-20℃ / SFC-35℃ value did not exceed 3, had particularly poor melt-in-the-mouth properties after chewing and did not have the smooth melt-in-the-mouth texture of chocolate. Furthermore, Comparative Example 2-2, which did not contain cocoa, not only had poor melt-in-the-mouth properties after chewing, but also had no cocoa flavor at all, and therefore could not obtain a good flavor like chocolate.

Claims

1. The gelling agent is 2.0% by mass or more, Cocoa content, It contains oils and fats, The ratio of the solid fat content of the oil at 20°C to the solid fat content of the oil at 35°C is 3 or more. Gummy candy.

2. The gummy candy according to claim 1, comprising the following fat (A) as a fat. Oils and fats (A): Randomly transesterified oils and fats in which the content of lauric acid residues among the constituent fatty acid residues is 5 to 50% by mass.

3. The gummy candy according to claim 2, wherein the content of oil (A) in the oil contained in the gummy candy is 5 to 90% by mass.

4. The gummy candy according to claim 1 or claim 2, wherein the fat content in the gummy candy is 1.0 to 15.0% by mass.

5. A method for manufacturing gummy candy, comprising the following steps (1) to (3). (Step 1) Step to obtain a cocoa-based product containing cocoa and fats and oils. (Step 2) A step to obtain a gummy candy base in which the gelling agent and cocoa content are mixed and the SFC-20°C / SFC-35°C of the contained oils and fats is 3 or higher. (Step 3) Process to solidify the gummy candy base

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