sweets

Abstract

To provide a candy including a center part having new palatability and a coating part covering the center part, and the candy preventing another candy from sticking thereto.SOLUTION: A candy includes a center part and a coating part that covers the center part, where the center part has hardness of 2000 g or lower measured by the following method and the coating part includes hydroxypropylmethylcellulose and glycerin. The method of measuring the hardness of the center part includes: a measurement probe insertion step of, with respect to a measurement target molded article having of a specified shape and made of dough of the center part, inserting weighting-measurable measurement probe (columnar; diameter of 0.9 mm) into a surface around a center part of the measurement surface of the measurement target molded article at a descending rate of 1 mm / sec in a state where a temperature of the measurement target molded article is maintained at 20°C; and a hardness measurement step of measuring as the hardness a maximum load needed until the measurement probe penetrates the measurement target molded article.SELECTED DRAWING: Figure 1

Description

[Technical Field]

[0001] The present invention relates to a confectionery product having a center portion and a coating portion that covers the center portion. [Background technology]

[0002] Currently, confectioneries having a center portion and a coating portion that covers the center portion are widely available.

[0003] Patent Document 1 discloses a jelly confectionery in which a sugar coating is provided on a soft jelly center with low hardness. Furthermore, Patent Document 2 discloses a frozen dessert using xanthan gum as a coating material.

[0004] Furthermore, Patent Document 3 discloses that carboxymethylated cellulose nanofibers exhibit the effects of imparting water retention and shape retention. In recent years, various new soft candy products that have a soft texture have been investigated. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Japanese Patent Application Laid-Open No. 2000-166477 [Patent Document 2] Japanese Patent Application Publication No. 8-275732 [Patent Document 3] Japanese Patent Application Publication No. 2019-206521 Summary of the Invention [Problem to be solved by the invention]

[0006] While various new confectioneries with new tastes have been proposed, there has been a demand for further development of confectioneries having a center portion and a coating portion that covers the center portion. When developing new sweets with new tastes, if the hardness of the center is set below a certain level (for example, in the form of soft candy), sticking of the sweets to each other becomes a problem. Furthermore, when the hardness of the center portion is set to a certain level or lower (for example, in the form of soft candy), deformation of the individual candies (poor shape retention) has been a problem. With conventional technology, in order to prevent the confections from sticking together and the deformation of individual confections, it was necessary to make the confections have a coating texture (normal sugar-coated products). Alternatively, as a result of prioritizing the texture of the sweets, it was necessary to use a material that was not able to sufficiently prevent the sweets from sticking together or the individual sweets from deforming.

[0007] In view of the above circumstances, an object of the present invention is to provide a confectionery having a center portion with a new palatability and a coating portion that covers the center portion. Furthermore, in a preferred embodiment of the present invention, it is an object to provide a confectionery product that has almost no texture to the coating, and that has the effect of preventing sticking of confectionery products to each other and preventing deformation of individual confectionery products. [Means for solving the problem]

[0008] The present invention, which solves the above problems, comprises a center portion and a coating portion that covers the center portion; and The center portion has a hardness of 2000 g or less as measured by the following method, The coating is a confectionery containing hydroxypropyl methylcellulose and glycerin. Here, the method for measuring the hardness of the center portion is as follows: a measurement probe insertion step in which a measurement probe (cylindrical with a diameter of 0.9 mm) capable of load measurement is inserted into the surface of the measurement object near the center of the measurement surface of the measurement object, which is a cylinder or rectangular parallelepiped having a thickness of 11 mm and a diameter of 11 mm, while maintaining the product temperature at 20°C, at a descending speed of 1 mm / sec; and a hardness measurement step of measuring the maximum value of the load required for the measurement probe to penetrate the molded product as the hardness.

[0009] According to the present invention, even if the center portion is soft, the texture of the coating portion is hardly felt, and the effects of suppressing adhesion and improving shape retention can be obtained.

[0010] That is, in a preferred embodiment of the present invention, the center portion is made of soft candy dough.

[0011] In a preferred embodiment of the present invention, the mass ratio of hydroxypropyl methylcellulose to glycerin is within the range of 1:7.5 to 1:0.05. Here, unless otherwise specified, the mass ratio of each component refers to the mass ratio of the component in the manufactured confectionery.

[0012] By setting the mass ratio of hydroxypropylmethylcellulose to glycerin within the above range, even when the hardness of the center portion 2 is below a certain level, the confectioneries are prevented from sticking to each other.

[0013] Furthermore, by making the confectionery in such a way that the mass ratio of hydroxypropyl methylcellulose to glycerin is within the above range, the texture of the coating portion is hardly noticeable, and it is possible to more effectively prevent the confectionery pieces from sticking together and prevent the deformation of the individual confectionery pieces.

[0014] In a preferred embodiment of the present invention, the coating portion of the confectionery further contains cellulose nanofibers. By including cellulose nanofibers in the coating, sticking of confectioneries to each other is prevented even when the hardness of the center is below a certain level. Furthermore, if the coating contains cellulose nanofibers, the texture of the coating is barely noticeable, and it is possible to more effectively prevent the sweets from sticking together and the individual sweets from deforming.

[0015] In a preferred embodiment of the present invention, the cellulose nanofibers are salts of carboxymethylated cellulose nanofibers. By including a carboxymethyl cellulose salt in the coating portion, sticking of the confectioneries to each other is suppressed even when the hardness of the center portion is below a certain level. Furthermore, if the coating portion contains a salt of carboxymethylated cellulose nanofiber as the cellulose nanofiber, the texture of the coating portion is hardly noticeable, and it is possible to more effectively prevent the sweets from sticking together and prevent the individual sweets from deforming.

[0016] In a preferred embodiment of the present invention, the mass ratio of hydroxypropyl methylcellulose to cellulose nanofibers in the coating portion is within the range of 1:0.002 to 1:0.03.

[0017] By ensuring that the mass ratio of hydroxypropyl methylcellulose to cellulose nanofiber is within the above range, sticking of confectioneries to each other is suppressed even when the hardness of the center portion is below a certain level.

[0018] Furthermore, by making the confectionery in such a way that the mass ratio of hydroxypropyl methylcellulose to cellulose nanofiber is within the above range, the texture of the coating is hardly noticeable, and it is possible to more effectively prevent the confectionery from sticking to each other and prevent the deformation of individual confectionery pieces.

[0019] In a preferred embodiment of the present invention, the coating further contains xanthan gum and / or gelatin, In the coating portion, the mass ratio of hydroxypropylmethylcellulose to xanthan gum and / or gelatin is within the range of 1:0.0002 to 1:0.01.

[0020] By setting the mass ratio of hydroxypropylmethylcellulose to xanthan gum and / or gelatin within the above range, even when the hardness of the center portion 2 is below a certain level, the confectioneries are prevented from sticking to each other.

[0021] Furthermore, by making the confectionery in which the mass ratio of hydroxypropyl methylcellulose, xanthan gum and / or gelatin is within the above range, the texture of the coating is hardly noticeable, and it is possible to more effectively prevent the confectionery from sticking to each other and prevent deformation of individual confectionery pieces.

[0022] In a preferred embodiment of the present invention, the center portion is soluble in water. More specifically, the center portion has a solubility in water of 20 minutes or less per gram, as measured by the following method. Here, the solubility of the center portion is measured by the following method: a dissolving step of placing 2 to 3 g of the test piece made of the center fabric into a 200 cc beaker containing 200 g of water at 20°C, and rotating the water at 1000 rpm using a 3 cm long stir bar and a stirrer to dissolve the test composition; and a step of calculating the solubility in water per gram of center portion by dividing the time required for the dissolving step by the mass of the center portion added.

[0023] The present invention also provides a center portion having a hardness of 2000 g or less measured by the above-mentioned method, The method for producing a confectionery also includes a coating step of forming a coating portion that covers the center portion using a coating liquid containing hydroxypropyl methylcellulose and glycerin.

[0024] The present invention also provides a center portion and a coating portion that covers the center portion; and the center portion has a hardness of 2000 g or less as measured by the above-mentioned method; The coating portion that covers the center portion is also a confectionery containing cellulose nanofibers. [Effects of the Invention]

[0025] According to the present invention, even with a soft center portion, the texture of the coating portion is hardly felt, and it is possible to effectively prevent the confections from sticking together and prevent the deformation of the individual confections. [Brief explanation of the drawings]

[0026] [Figure 1] FIG. 2 is a schematic diagram showing a vertical cross section of a confectionery product. [Figure 2] This is a reference vertical cross-sectional view showing a method for evaluating the degree of adhesion between sweets and deformation of sweets. [Figure 3] FIG. 10 is a reference vertical cross-sectional view showing film thickness measurement points. [Figure 4] 10 is a micrograph showing how the film thickness is measured. DETAILED DESCRIPTION OF THE INVENTION

[0027] The following describes embodiments of the present invention to help understand the present invention. Note that the following embodiments are examples of specific embodiments of the present invention, and can be modified as appropriate within the scope of the claims.

[0028] The confectionery 1 of the present invention comprises a center portion 2 and It has a coating portion 3 that covers the center portion 2 (see FIG. 1). The center portion 2 has a hardness of 2000 g or less as measured by the method described below. The coating portion 3 also contains hydroxypropylmethylcellulose and glycerin.

[0029] [Center section 2] A more preferable embodiment of the center portion 2 will be described below.

[0030] The hardness of the center portion 2 is preferably 2000 g or less, more preferably 1500 g or less, even more preferably 1000 g or less, and particularly preferably 500 g or less.

[0031] The center portion 2 preferably has a hardness of 50 g or more, more preferably 100 g or more, even more preferably 200 g or more, and particularly preferably 250 g or more.

[0032] Here, the method for measuring the hardness of the center portion 2 includes a measurement probe insertion step in which a measurement probe (cylindrical with a diameter of 0.9 mm) capable of load measurement is inserted into the surface of the measurement object near the center of the measurement surface of the measurement object, which is a cylinder or rectangular parallelepiped having a thickness of 11 mm and a circle with a diameter of 11 mm, while maintaining the product temperature at 20°C, at a descending speed of 1 mm / sec; and a hardness measurement step of measuring the maximum value of the load required for the measurement probe to penetrate the molded product as the hardness.

[0033] The center portion 2 is preferably any one selected from soft candy, gummy candy, chewing gum, chocolate, and caramel. Among these, the center portion 2 is preferably a soft candy.

[0034] A more preferred embodiment in which the center portion 2 is a soft candy will be described below.

[0035] When the center part 2 is a soft candy, the glycerin content of the center part 2 can be preferably 0.1% by mass or more, and more preferably 1% by mass or more. By increasing the glycerin content in the center portion 2, the hardness of the center portion 2 can be reduced.

[0036] When the center part 2 is a soft candy, the glycerin content of the center part 2 can be preferably 15% by mass or less, and more preferably 12% by mass or less. By reducing the glycerin content in the center portion 2, the hardness of the center portion 2 can be increased.

[0037] When the center part 2 is a soft candy, the moisture content of the center part 2 can be preferably 5% by mass or more, more preferably 6% by mass or more, and even more preferably 7% by mass or more. By increasing the water content of the center portion 2, the hardness of the center portion 2 can be reduced.

[0038] When the center part 2 is a soft candy, the moisture content of the center part 2 can be preferably 14% by mass or less, more preferably 12% by mass or less, and even more preferably 10% by mass or less. By reducing the moisture content of the center portion 2, the hardness of the center portion 2 can be increased.

[0039] When the center part 2 is a soft candy, the oil / fat content of the center part 2 can be preferably 3% by mass or more, more preferably 5% by mass or more, and even more preferably 7% by mass or more. By increasing the content of oil and fat in the center portion 2, the hardness of the center portion 2 can be reduced.

[0040] When the center part 2 is a soft candy, the oil / fat content of the center part 2 can be preferably 20% by mass or less, more preferably 15% by mass or less, and even more preferably 12% by mass or less. By reducing the content of fats and oils in the center portion 2, the hardness of the center portion 2 can be increased.

[0041] Examples of fats and oils include palm kernel oil, coconut oil, palm oil, soybean oil, rapeseed oil, animal fats and oils, olive oil, peanut oil, almond oil, hazelnut oil, grapeseed oil, cocoa butter, peanut butter, milk fat, butter, margarine, shortening, and fresh cream.

[0042] Furthermore, the components contained in the center portion 2 (soft candy) of the present invention may appropriately include sugar alcohols, proteins, other flavorings, emulsifiers, sweeteners, coloring agents, and the like. The hardness of the center portion 2 can also be adjusted by changing the sugar alcohol content, sugar composition, etc.

[0043] Furthermore, the center portion 2 is preferably soluble in water.

[0044] The center portion 2 preferably has a solubility in water of 25 minutes or less, more preferably 22 minutes or less, even more preferably 21 minutes or less, and particularly preferably 20 minutes or less, as measured by the following method. Here, the solubility of the center portion 2 is measured as follows: a dissolving step of placing 2 to 3 g of a test piece made of the fabric of the center portion 2 into a 200 cc beaker containing 200 g of water at 20°C, and rotating the water at 1000 rpm using a 3 cm long stir bar and a stirrer to dissolve the test composition; and a step of calculating the solubility in water per gram by dividing the time required for the dissolving step by the mass of the center portion 2.

[0045] In the present invention, there are no particular limitations on the composition of the center portion 2, as long as it has the above-mentioned hardness and / or solubility.

[0046] The shape of the center portion 2 is not particularly limited. The shape of the center part 2 can be, for example, a sphere, an approximately rectangular parallelepiped, an oval sphere, or a shape that imitates the shape of a specific design such as an animal (turtle, rabbit, etc.), a building (Eiffel Tower, Tokyo Tower, etc.), a vehicle (car, ship, etc.), daily necessities (cups, tableware, etc.), or food (lemon, strawberry, banana).

[0047] The volume of the center portion 2 is preferably 65 mm 3 More than 250mm, preferably 3 More than 500mm, preferably 3 That's all. The volume of the center portion 2 is preferably 8500 mm 3 Less than or equal to 4500mm, preferably 3 Less than 2000mm, more preferably 3 The following is the result.

[0048] When the center portion 2 has a spherical shape, the size thereof is preferably 5 mm or more in diameter, more preferably 8 mm or more in diameter, and even more preferably 10 mm or more in diameter. When the center portion 2 has a spherical shape, the size thereof is preferably 25 mm or less in diameter, more preferably 20 mm or less in diameter, and even more preferably 15 mm or less in diameter.

[0049] [Coating Section 3] A more preferred embodiment of the coating portion 3 will be described below. Unless otherwise specified, the component mass ratios in the following description refer to the component mass ratios of the coating portion 3 in the manufactured confectionery 1.

[0050] The coating thickness (see FIG. 4) is preferably 50 μm or more, more preferably 60 μm or more, and more preferably 75 μm or more. The coating thickness (see FIG. 4) is preferably 500 μm or less, more preferably 400 μm or less, more preferably 300 μm or less, and more preferably 250 μm or less. The film thickness can be determined by measuring a cross section of the confectionery 1 under a microscope.

[0051] The film thickness can be adjusted appropriately by changing the amount of coating liquid used, the number of coating layers, the degree of drying, etc. In addition, the film thickness can be adjusted by using powders such as starch, modified starch, wheat flour, potato starch, soybean flour (kinako), dried potato flour, powdered sugar, powdered syrup, powdered cellulose, powdered tea leaves, dried vegetable powder, dried fruit juice powder, and calcium lactate in combination with the coating liquid.

[0052] The coating portion 3 of the present invention contains hydroxypropyl methylcellulose and glycerin. By including hydroxypropylmethylcellulose and glycerin in the coating portion 3, it is possible to more reliably prevent the confectioneries 1 from sticking together even when the hardness of the center portion 2 is below a certain level. Furthermore, by making the coating portion 3 contain hydroxypropylmethylcellulose and glycerin, it is possible to more suitably prevent the confectioneries 1 from adhering to each other and prevent the individual confectioneries 1 from deforming at the same time.

[0053] The content of glycerin in the coating portion 3, relative to the content of hydroxypropylmethylcellulose taken as 1, is preferably 0.05 or more, more preferably 0.1 or more, even more preferably 0.2 or more, and even more preferably 0.3 or more.

[0054] Furthermore, the content of glycerin in the coating portion 3 is preferably 7.5 or less, more preferably 5 or less, even more preferably 4 or less, and even more preferably 3 or less, relative to the content of hydroxypropylmethylcellulose taken as 1.

[0055] Here, the mass ratio of hydroxypropylmethylcellulose to glycerin in the coating portion 3 is preferably within the range of 1:7.5 to 1:0.05, more preferably 1:5 to 1:0.1, and even more preferably 1:4 to 1:0.3.

[0056] Confectionery 1 having a mass ratio of hydroxypropylmethylcellulose to glycerin in coating portion 3 within the above range can more reliably prevent confectionery 1 pieces from sticking together even when center portion 2 has a hardness below a certain level.

[0057] The coating portion 3 preferably further contains cellulose nanofibers. Since the coating portion 3 contains cellulose nanofibers in addition to hydroxypropyl methylcellulose and glycerin, it is possible to more reliably prevent the confectioneries 1 from sticking together even when the hardness of the center portion 2 is below a certain level.

[0058] Here, the content of cellulose nanofibers in the coating part 3 is preferably 0.001 or more, more preferably 0.0015 or more, even more preferably 0.002 or more, even more preferably 0.004 or more, and particularly preferably 0.01 or more, when the content of hydroxypropyl methylcellulose is taken as 1.

[0059] Furthermore, the content of cellulose nanofibers in the coating portion 3, when the content of hydroxypropyl methylcellulose is taken as 1, is preferably 0.1 or less, more preferably 0.05 or less, even more preferably 0.03 or less, and particularly preferably 0.02 or less.

[0060] In the coating portion 3, the mass ratio of hydroxypropyl methyl cellulose to cellulose nanofibers is preferably within the range of 1:0.002 to 1:0.03.

[0061] By setting the mass ratio of hydroxypropyl methylcellulose to cellulose nanofiber within the above range, even when the hardness of the center portion 2 is below a certain level, the confectioneries 1 are prevented from sticking to each other.

[0062] Furthermore, confectionery 1 in which the mass ratio of hydroxypropyl methylcellulose to cellulose nanofibers is within the above range suppresses adhesion between confectionery 1 pieces and reduces the degree of deformation of individual confectionery 1 pieces. Therefore, by making confectionery 1 in which the mass ratio of hydroxypropyl methylcellulose to cellulose nanofibers is within the above range, it is possible to more appropriately suppress adhesion between confectionery 1 pieces and suppress deformation of individual confectionery 1 pieces.

[0063] Here, the cellulose nanofibers contained in the coating portion 3 are preferably carboxymethylated cellulose nanofibers.

[0064] Furthermore, the cellulose nanofibers contained in the coating portion 3 are preferably salts of carboxymethylated cellulose nanofibers. Here, preferred examples of the salt of carboxymethylated cellulose nanofiber include sodium salt of cellulose nanofiber and calcium salt of cellulose nanofiber.

[0065] By including carboxymethyl cellulose salt in the coating portion 3, even if the hardness of the center portion 2 is below a certain level, the confectioneries 1 are prevented from sticking to each other. Furthermore, by using confectionery 1 in which the coating portion 3 contains carboxymethyl cellulose salt, it is possible to more suitably prevent the confectionery 1 from adhering to each other and prevent the individual confectionery 1 from deforming at the same time.

[0066] Among these, sodium salt of carboxymethylated cellulose nanofibers can be particularly preferably used in the present invention.

[0067] The coating portion 3 preferably further contains xanthan gum and / or gelatin. By including coating portion 3 containing xanthan gum and / or gelatin in addition to hydroxypropylmethylcellulose and glycerin, sticking of confectioneries 1 to each other can be more reliably prevented even when the hardness of center portion 2 is below a certain level.

[0068] Here, the content of xanthan gum and / or gelatin in coating portion 3 is preferably 0.0001 or more, more preferably 0.00015 or more, even more preferably 0.0002 or more, even more preferably 0.0004 or more, and particularly preferably 0.001 or more, relative to the content of hydroxypropyl methylcellulose taken as 1.

[0069] Furthermore, the content of xanthan gum and / or gelatin in coating portion 3 is preferably 0.01 or less, more preferably 0.005 or less, even more preferably 0.003 or less, and particularly preferably 0.002 or less, relative to the content of hydroxypropylmethylcellulose taken as 1.

[0070] In the coating portion 3, the mass ratio of hydroxypropylmethylcellulose to xanthan gum and / or gelatin is preferably within the range of 1:0.0002 to 1:0.01.

[0071] By setting the mass ratio of hydroxypropylmethylcellulose to xanthan gum and / or gelatin within the above range, the confectioneries 1 are prevented from sticking together even when the hardness of the center portion 2 is below a certain level.

[0072] Furthermore, confectionery 1 in which the mass ratio of hydroxypropyl methylcellulose, xanthan gum, and / or gelatin is within the above range suppresses adhesion between confectionery 1 pieces and reduces the degree of deformation of the individual confectionery 1 pieces. Therefore, by making confectionery 1 in which the mass ratio of hydroxypropyl methylcellulose, xanthan gum, and / or gelatin is within the above range, it is possible to more appropriately suppress adhesion between confectionery 1 pieces and suppress deformation of the individual confectionery 1 pieces.

[0073] The coating part 3 of the present invention can contain any other ingredients commonly used in confectionery, as long as the effects of the present invention are not impaired. Examples of such optional ingredients include confectionery additives, monosaccharides, oligosaccharides, amino acids, organic amines, pH adjusters, vitamins, antioxidants, antioxidant aids, as well as dairy ingredients, dietary fiber, stabilizers, powders, etc. Examples of powders include starch, modified starch, wheat flour, potato starch, soybean flour (kinako), dried potato flour, powdered sugar, powdered syrup, powdered cellulose, powdered tea leaves, dried vegetable powder, dried fruit juice powder, calcium lactate, etc.

[0074] <Confectionery manufacturing method> The method for producing the confectionery of the present invention will be described below.

[0075] The method for producing the confectionery 1 of the present invention is to form a center portion 2 having a hardness of 2000 g or less, The method for producing the confectionery 1 includes a coating step of forming a coating portion 3 that covers the center portion 2. In this case, the present invention is characterized by using a coating liquid containing hydroxypropylmethylcellulose and glycerin.

[0076] Here, the center portion 2 can be manufactured by a method commonly used by those skilled in the art. For example, the center portion 2 can be manufactured by the following method. The process can include the following steps: first, mixing and dissolving raw materials (e.g., soft candy dough raw materials such as sugar, starch syrup, oils and fats, emulsifiers, glycerin, etc.) with water, and then adjusting the water content by concentration; then, adding and mixing various raw materials such as gelatin solution, fondant, acidulant, flavoring, etc.; and then, shaping the mixed dough. During the dough shaping step, it is preferable to measure the hardness of the center portion 2 of the same lot of dough by the above-mentioned method. The method for forming the center portion 2 is not limited in any way.

[0077] Furthermore, the method for forming the coating portion 3 is not particularly limited.

[0078] For example, the coating portion 3 can be formed by immersing the molded center portion 2 in a coating liquid, removing excess coating liquid with air during drying, and then drying. Alternatively, the coating portion 3 can be formed by spraying the coating liquid onto the molded center portion 2 using a sprayer and then drying.

[0079] Another method for forming the coating portion 3 is to use a combination of a coating liquid and powder to form the coating portion 3 that covers the center portion 2. More specifically, the center portion 2 is placed in a rotary kettle and rotated while the coating liquid and powder are alternately applied to the center portion 2 to form the coating portion 3 that covers the center portion 2. Suitable powders that can be used here include, for example, starch, modified starch, wheat flour, potato starch, soybean flour (kinako), dried potato flour, powdered sugar, powdered syrup, powdered cellulose, powdered tea leaves, dried vegetable powder, dried fruit juice powder, calcium lactate, and the like.

[0080] Here, the coating step is not particularly limited as long as it is a means capable of forming the coating portion 3 by coating the center portion 2 with a coating liquid containing hydroxypropylmethylcellulose and glycerin.

[0081] There are also no particular limitations on the components of the coating liquid used to form the coating portion 3. Specifically, the coating liquid may contain water and a volatile solvent in addition to the above-described active ingredients that form the coating portion 3. In addition to the above, the coating liquid may contain flavorings, colorings, acidulants, etc.

[0082] Here, the content of hydroxypropyl methylcellulose in the coating liquid is preferably 5% by mass or more, more preferably 7.5% by mass or more as a guideline. The content of hydroxypropyl methylcellulose in the coating liquid is preferably 25% by mass or less, more preferably 22% by mass or less.

[0083] Furthermore, the above-described description of the confectionery 1 of the present invention applies directly to the preferred embodiment (ingredients and physical properties) of the method for producing the confectionery 1 of the present invention. [Example]

[0084] The present invention will now be described in more detail with reference to examples. However, the present invention is not limited to the following examples as long as it does not depart from the gist of the present invention.

[0085] [Test Example 1] Effect of coating portion 3 containing hydroxypropyl methylcellulose (HPMC) and glycerin The effect of the coating part 3 containing hydroxypropylmethylcellulose and glycerin on the physical properties of the confectionery 1 was examined.

[0086] (1) Manufacture of confectionery 1 (1-1) Manufacturing of the center part 2 and hardness measurement The soft candy dough was produced by mixing raw materials for the soft candy dough, including sugar, starch syrup, oils and fats, emulsifiers, and glycerin, followed by a step of adjusting the water content by concentration, and a step of adding and mixing a gelatin solution, fondant, acidulant, and flavoring. In addition, in this test, the amount of glycerin in the raw material of the soft candy dough was adjusted to prepare centers 2 with different hardness (see Table 1, Lot No. 1 to Lot No. 5). In addition, the components other than the components (amount of glycerin) shown in the table were the same in both the examples and comparative examples. Thereafter, the soft candy dough thus produced was molded into a spherical shape to obtain a center part 2.

[0087] The hardness of the soft candy dough thus produced was measured by the method described below.

[0088] (1-2) Formation of coating portion 3 The spherically shaped center portion 2 was pierced onto a toothpick and immersed in a coating solution containing the active ingredients shown in the table. After immersion, excess solution was removed with air to form a coating portion 3. After drying, the toothpick was removed to prepare a confectionery 1 having a center portion 2 and a coating portion 3 covering the center portion 2. In this test, the same coating liquid was used in Examples 1 to 5. The only ingredient in the coating solution other than the active ingredients shown in the table is water. The content of each component constituting the coating portion 3 shown in the table is a value expressed as a mass ratio of the content when the content of hydroxypropylmethylcellulose is taken as 1. In this test, a center portion 2 of the same lot but without a coating portion 3 was used as a comparative example.

[0089] (2) Durability test and evaluation items Using the test method described below, the degree of adhesion between the confectioneries 1 and the degree of deformation of the confectioneries 1 were observed (see Figure 2). The results are shown in Table 1.

[0090] [Table 1]

[0091] <Hardness measurement method> The hardness of the center portion 2 was measured by the following method. (i) The soft candy dough (corresponding to center part 2) is formed into a measurement object made of the center part dough in the form of a cylinder or a rectangular parallelepiped having a measurement surface consisting of a circle with a thickness of 11 mm and a diameter of 11 mm. (ii) The molded product for measurement is fixed on the sample stage of the texture analyzer, and the product temperature is maintained at 20°C. (iii) The analyzer's measurement probe (cylindrical with a diameter of 0.9 mm) is lowered at a speed of 1 mm / sec. The measurement probe is inserted into the surface near the center of the measurement surface of the molded product to be measured, and the load is measured within a maximum load range of 5 kg. (iv) The measurement is terminated when the measurement probe penetrates 14 mm from the surface of the molded product (i.e., when the measurement probe penetrates the molded product). (v) The maximum value of the measured load is taken as the hardness.

[0092] <Method for measuring deformation rate> The deformation rate of the center portion 2 was measured by the following method. (i) A measurement object is prepared by molding the soft candy dough (corresponding to center portion 2) into a rectangular parallelepiped having a base of 15 mm x 26 mm and a thickness of 11 mm. (ii) The molded product to be measured is placed on a transparent plate so that the entire bottom surface is in contact with the transparent plate, and an image is taken so that the entire bottom of the molded product to be measured is captured. (iii) The molded product for measurement is kept at a product temperature of 35°C for 2 hours. (iv) An image is recorded in the same manner as in (ii). The base areas of (v), (ii) and (iv) were calculated by image processing or the like, and the deformation rate was determined as the area of ​​(iv) / the area of ​​(ii).

[0093] <Method for measuring solubility in water> The solubility of the center portion 2 in water was measured by the following method. (i) A measurement molded object consisting of 2 to 3 g of soft candy dough (corresponding to center part 2) is placed into a 200 cc beaker containing 200 g of water at 20°C. (ii) The composition to be measured in a 200 cc beaker is dissolved by rotating a 3 cm long stir bar at 1000 rpm. (ii) The time required for dissolution is divided by the mass of the added soft candy dough (corresponding to center 2) to calculate the solubility in water per 1 g of soft candy dough (corresponding to center 2).

[0094] As a reference example, gummies (manufactured by Meiji Co., Ltd.) and a supplement (tablet formulation: manufactured by DHC Co., Ltd.) were subjected to the above measurement, and the solubility in water per 1 g of gummies was 250 min / g, and the solubility in water per 1 g of supplement was 44.4 min / g.

[0095] <Evaluation of the degree of adhesion between sweets> The degree of adhesion between the confectioneries was evaluated by the following method. (i) Three of the produced confectioneries were stacked vertically and left to stand at 20°C for 16 hours (see Figure 2). (ii) After leaving the product to stand at 20°C for 16 hours, an evaluator who is an expert in confectionery manufacturing will give the product a score based on the following criteria. 1 point: The sweets are completely stuck together and no longer retain their original shape. 2 points: Some of the sweets are strongly attached to each other, and peeling them off will distort the shape of the sweets. 3 points: Some of the sweets are stuck together, but can be peeled off with force without changing their shape. 4 points: Some of the sweets are stuck together, but they come off easily when touched with the hand. 5 points: The sweets are not stuck together.

[0096] <Evaluation of the degree of deformation of sweets> The degree of deformation of the confectionery was evaluated by the following method. (i) Three of the produced confectioneries were stacked vertically and left to stand at 20°C for 16 hours (see Figure 2). (ii) After leaving the product to stand at 20°C for 16 hours, an evaluator who is an expert in confectionery manufacturing will give the product a score based on the following criteria. 1 point: Severe deformation that eliminates the boundaries between the sweets. 2 points: The sweets are severely deformed, but some of the boundaries between the sweets remain. 3 points: Although the candy is deformed, it retains its overall shape (spherical) as it was when it was manufactured. 4 points: The candy is slightly deformed, but the deformation is minimal. 5 points: No deformation of the sweets.

[0097] (3) Results and Discussion By comparing the examples and comparative examples of the same lot, it was found that by making the coating portion 3 contain hydroxypropyl methylcellulose (HPMC) and glycerin, it is possible to more reliably prevent the confectioneries 1 from sticking together, even in the soft center portion 2. Furthermore, by making the coating portion 3 contain hydroxypropyl methylcellulose and glycerin, it has become possible to more effectively prevent the confectioneries 1 from adhering to each other and to more effectively prevent the deformation of the individual confectioneries 1 at the same time.

[0098] [Test Example 2] Examination of coating liquid The composition of the coating portion 3 was examined.

[0099] (1) Test content and evaluation items The coating solutions shown in Table 2 were prepared. The only ingredient other than the active ingredient shown in the table is water. In addition, with respect to the coating liquid, the components other than those shown in the table were the same in both the examples and the comparative examples. The content of each component constituting the coating portion 3 shown in the table is a value expressed as a mass ratio of the content when the content of hydroxypropylmethylcellulose is taken as 1.

[0100] [Table 2]

[0101] <Evaluation of coating liquid properties> ○: homogeneous solution △: A solution is formed, but it is cloudy and not a uniform solution. ×: Gelled and did not become a solution

[0102] (2) Results and Discussion The results in Table 2 show that a uniform coating liquid can be obtained by using a combination of hydroxypropylmethylcellulose and glycerin. In other words, it was found that, among various plasticizers and film-forming agents, the combination of hydroxypropylmethylcellulose and glycerin is preferable. Combined with the results of the above-mentioned test, it was found that using a uniform coating solution can more reliably prevent the produced confectioneries 1 from sticking together.

[0103] [Test Example 3] Examination of the composition of the coating portion 3 (1) Production and evaluation test of confectionery 1 A center portion 2 (soft candy) was produced in the same manner as in Test Example 1, and a coating portion 3 containing the ingredients shown in Table 3 was formed on the center portion 2 (soft candy) to produce a confectionery 1. Here, the center portion 2 used was the same as that in Example 3. The produced confectionery 1 was subjected to the same evaluation test as in Test Example 1. The results are shown in Table 3. In Examples 8 to 15 and Comparative Example 16, the soft candy dough ingredients and coating liquid used were the same except for the ingredients shown in the table. The content of each component constituting the coating portion 3 shown in the table is a value expressed as a mass ratio of the content when the content of hydroxypropylmethylcellulose is taken as 1. Here, Comparative Example 16 shows that only shellac is contained as the component corresponding to hydroxypropylmethylcellulose. A test in which the coating portion 3 was not formed was conducted as Comparative Example 13. Furthermore, Comparative Examples 14 and 15 were prepared by changing the hydroxypropylmethylcellulose concentration in the coating liquid to 20% and 8%, respectively. Here, the only ingredient in the coating liquid other than the active ingredients shown in the table is water.

[0104] [Table 3]

[0105] (2) Results and Discussion The results in Table 3 show that adhesion of confectioneries 1 to each other can be more reliably prevented even when the mass ratio of hydroxypropyl methylcellulose to glycerin in the coating portion 3 is within the range of 1:5 (Example 8), 1:0.5 (Example 9), or 1:0.1 (Example 10).

[0106] Furthermore, the results of Examples 11 to 14 showed that by using a formulation that further contains sodium carboxymethylcellulose in addition to hydroxypropylmethylcellulose and glycerin, it is possible to more reliably prevent the confectioneries 1 from sticking together.

[0107] Furthermore, the results of Examples 12 to 15 showed that by including xanthan gum and / or gelatin in addition to hydroxypropylmethylcellulose and glycerin, the confectioneries 1 can be more reliably prevented from sticking together.

[0108] [Test Example 4] Study on the composition of the coating part 3 (1) Production and evaluation test of confectionery 1 A center portion 2 (soft candy) was produced in the same manner as in Test Example 1, and a coating portion 3 having a film thickness shown in Table 4 was formed on the center portion 2 (soft candy) to produce a confectionery 1. Here, with regard to the center portion 2, Examples 16 to 18 used the same composition as Example 4, and Examples 19 to 21 used the same composition as Example 1. The composition of the coating portion 3 was the same as that in Example 14. The produced confectionery 1 was subjected to a test for evaluating the texture. The results are shown in Table 4. In addition, the ingredients of the soft candy dough and the coating liquid in each example were the same except for the ingredients shown in the table.

[0109] [Table 4]

[0110] <Method for measuring film thickness> The edge of the cross section of the manufactured confectionery 1 was set as a reference point, and the positions where the active cross section of the confectionery 1 was rotated by 90° from that reference point were set as film thickness measurement points (four positions in total) (see Figure 3, symbol 4). The film thickness at each film thickness measurement point was then measured using a microscope. The average of the measured film thicknesses was taken as the film thickness of confectionery 1.

[0111] <Evaluation criteria> Five evaluators who are experts in the production of confectionery 1 conducted the following evaluations by tasting the confectionery 1 that had actually been produced. ◎: No texture felt from the coating. ○: The texture of the coating is slightly felt. △: The coating has a texture.

[0112] (2) Results and Discussion From the results in Table 4, it can be seen that even in each example in which the film thickness of the coating portion 3 was changed, the texture of the soft candy was not impaired and an excellent texture was maintained. Combined with the results of the above-mentioned tests, it was found that by using a coating 3 containing hydroxypropyl methylcellulose and glycerin, the texture of the coating 3 is not felt, and the effect of preventing the sticking of sweets to each other and the deformation of individual sweets can be achieved. [Industrial Applicability]

[0113] The present invention can be applied to a confectionery product 1 having a center portion 2 and a coating portion 3 that covers the center portion 2. [Explanation of symbols]

[0114] 1. Sweets 2 Center section 3 Coating Department 4 Measurement points

Claims

1. The center part and a coating portion that covers the center portion; and The center portion has a hardness of 2000 g or less as measured by the following method, the center portion is any one selected from soft candy, gummy candy, chewing gum, chocolate, and caramel; The coating portion contains hydroxypropyl methylcellulose and glycerin, The coating thickness is 50 to 500 μm, the amount of hydroxypropyl methylcellulose blended is 1 / 6 to 10 / 11 of the total amount of the coating portion; The blending amount of the glycerin is 1 / 11 to 5 / 6 of the total amount of the coating portion. Confectionery; Here, the method for measuring the hardness of the center portion is as follows: a measurement probe insertion step in which a measurement probe (cylindrical with a diameter of 0.9 mm) capable of load measurement is inserted into the surface of the measurement object near the center of the measurement surface of the measurement object, which is made of the dough of the center portion and is a cylinder or rectangular parallelepiped with a thickness of 11 mm and a measurement surface consisting of a circle with a diameter of 11 mm, while maintaining the product temperature at 20°C, at a descending speed of 1 mm / sec; and a hardness measurement step of measuring the maximum value of the load required for the measurement probe to penetrate the molded product as the hardness.

2. The confectionery of claim 1 , wherein the center portion is made of a soft candy dough.

3. The confectionery according to claim 1 or 2, wherein the mass ratio of hydroxypropyl methylcellulose to glycerin in the coating portion is within the range of 1:5 to 1:0.

1.

4. The confectionery according to any one of claims 1 to 3, wherein the coating portion further contains cellulose nanofibers.

5. The confectionery of claim 4 , wherein the cellulose nanofibers are salts of carboxymethylated cellulose nanofibers.

6. The confectionery according to claim 4 or 5, wherein the mass ratio of hydroxypropyl methylcellulose to cellulose nanofiber in the coating portion is within the range of 1:0.002 to 1:0.

03.

7. The coating portion further contains xanthan gum and / or gelatin, The mass ratio of hydroxypropyl methylcellulose to xanthan gum and / or gelatin in the coating portion is within the range of 1:0.0002 to 1:0.

01. The confectionery according to any one of claims 1 to 6.

8. The confectionery according to any one of claims 1 to 7, wherein the center portion is soluble in water.

9. The center part has a hardness of 2000 g or less measured by the following method, Using a coating solution containing hydroxypropyl methylcellulose and glycerin, a coating step of forming a coating portion that covers the center portion so that the coating portion has a film thickness of 50 μm to 500 μm; The center portion is any one selected from soft candy, gummy candy, chewing gum, chocolate, and caramel, the amount of hydroxypropyl methylcellulose blended is 1 / 6 to 10 / 11 of the total amount of the coating portion; a method for producing a confectionery, wherein the blending amount of the glycerin is 1 / 11 to 5 / 6 of the total amount of the entire coating portion; Here, the method for measuring the hardness of the center portion is as follows: a measurement probe insertion step in which a measurement probe (cylindrical with a diameter of 0.9 mm) capable of load measurement is inserted into the surface of the measurement object near the center of the measurement surface of the measurement object, which is made of the dough of the center portion and is a cylinder or rectangular parallelepiped with a thickness of 11 mm and a measurement surface consisting of a circle with a diameter of 11 mm, while maintaining the product temperature at 20°C, at a descending speed of 1 mm / sec; and a hardness measurement step of measuring the maximum value of the load required for the measurement probe to penetrate the molded product as the hardness.

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