Method for manufacturing gummy food and gummy food

Abstract

To provide a method for producing a gummy food such as gummy candy, which does not require coating or the like and can be produced by a simple production process, and to provide a gummy food such as gummy candy, the surface of which does not become sticky. [Solution] A mold is filled with a dough liquid containing at least trehalose, glycerin, gelatin, and water, and the mold filled with the dough liquid is cooled to solidify the carbohydrates consisting of trehalose and glycerin in a supersaturated state, producing a gel-like solid. The gel-like solid is then removed from the mold, and the removed gel-like solid is dried by ventilating, rolling, and dropping it in a rotary ventilation dryer, depositing a coating of crystals composed mainly of trehalose on the surface, producing a coated solid. The coated solid is then dried until the moisture content of the solid is reduced to a predetermined amount, producing a gummy candy food.

Description

[Technical Field]

[0001] The present invention relates to a method for producing a gummy food product and a gummy food product. [Background technology]

[0002] Gummy candies are a type of candy made by solidifying sugar or starch syrup with additives such as flavorings, acidulants, and colorings, as well as gelling agents such as gelatin. In recent years, many gummy-shaped supplements have also been sold.

[0003] Conventionally, gummy candies have mainly been produced by the starch molding method (see, for example, Patent Document 1). In the starch molding method, a starch-coated starch mold is pressed with a metal mold or the like to form a predetermined shape, which is then filled with a gummy candy dough liquid containing sugar, fruit juice, gelatin, flavorings, acidulants, colorings, etc. After filling, the starch mold is dried in an environment at about 25°C to 50°C and a humidity of about 30 to 40%, thereby reducing the moisture content of the filling in the starch mold to a predetermined value and producing the gummy candy.

[0004] Gummy candies are primarily made from sugar and starch syrup. Typical sugars and starch syrups absorb moisture, making the surface of the candy hygroscopic and sticky. Furthermore, moisture absorption significantly changes the texture, including firmness and elasticity, which significantly reduces the product's value. Therefore, after producing gummy candies using the starch molding method, the surface of the candy had to be coated with wafer powder or wax, requiring additional ingredients and manufacturing processes.

[0005] The present invention has been made with the objective of providing a method for producing gummy candy and other gummy foods that do not cause adhesiveness on the surface of the gummy candy, using a simple manufacturing process that does not require a coating process such as the starch molding method, and to provide a gummy candy and other gummy foods that do not cause adhesiveness on the surface of the gummy candy. [Prior art documents] [Patent documents]

[0006] [Patent Document 1] Japanese Patent Application Publication No. 08-308497 Summary of the Invention [Problem to be solved by the invention]

[0007] In view of the above-mentioned circumstances, an object of the present invention is to provide a method for producing gummy candy or other gummy food products that can be produced using a simple manufacturing process, and a gummy candy or other gummy food product that does not cause adhesion on the surface of the gummy candy. [Means for solving the problem]

[0008] In order to solve the above problems, the method for producing a gummy food according to the present invention comprises the steps of: "A dough liquid containing at least trehalose, glycerin, gelatin, and water is filled into a mold, the mold filled with the dough liquid is cooled, and the carbohydrates consisting of the trehalose and the glycerin are solidified in a supersaturated state to produce a gel-like solidified product, the gel-like solidified product is removed from the mold, and the removed gel-like solidified product is dried by ventilation, rolling, and dropping in a rotary ventilation dryer, to deposit a coating of crystals containing the trehalose as a main component on the surface to produce a coated solidified product, and the coated solidified product is dried until the moisture content is reduced to a predetermined amount, thereby producing a gummy food."

[0009] "Carbohydrate" refers to a combination of trehalose and glycerin. A "rotary ventilation dryer" is a dryer that tumbles gel-like solidified material inside a rotating drum and dries it by blowing air through the drum. The "main component" of trehalose refers to a product in which trehalose is the most abundant component that forms the crystal coating.

[0010] In the present invention, a supersaturated gel-like solid formed by cooling the dough liquid in a manner that prevents crystallization is dried in a rotary ventilation dryer while applying physical impact, thereby forming a coating of crystals mainly composed of trehalose on the surface of the gummy candy food, making it possible to produce a non-sticky gummy candy food using a simple manufacturing process.

[0011] In addition to the above configuration, the method for producing a gummy food according to the present invention includes: The ratio of the glycerin to 100 parts by weight of the saccharide consisting of the trehalose and the glycerin may be 17.3 parts by weight to 43.3 parts by weight.

[0012] By preparing a dough liquid with a composition in which the ratio of glycerin to the total carbohydrates satisfies the above-mentioned condition, a gummy food product can be produced in which a crystalline coating composed mainly of trehalose is well formed.

[0013] In addition to the above configuration, the method for producing a gummy food according to the present invention includes: The gelatin content of the entire dough liquid may be 5.0 to 10.0% by mass, and the total ratio of the gelatin and the water to 100 parts by weight of the carbohydrates may be 51.8 to 119.3 parts by weight.

[0014] By preparing the dough liquid with a composition that satisfies these conditions, the sugar liquid has excellent fluidity during the manufacturing process, making it easy to fill the mold, and the gel-like solid can be manufactured without deformation when removed from the mold.

[0015] In order to solve the above problems, the gummy food according to the present invention comprises: It can be described as "a gummy food product containing at least trehalose, glycerin, gelatin and water, wherein the ratio of the glycerin to 100 parts by weight of the carbohydrates consisting of the trehalose and the glycerin is 17.0 to 43.8 parts by weight, and a coating of crystals containing the trehalose as a main component is formed on the surface."

[0016] The gummy food has a crystalline coating formed on its surface, the main component of which is trehalose, a sugar with low moisture absorption, so that it is possible to provide a gummy food that is not sticky.

[0017] In addition to the above configuration, the gummy food according to the present invention has: The water content may be 12.0 to 16.0% by mass.

[0018] It is desirable that the gummy food product contains 12.0 to 16.0% by mass of water as a final product in terms of texture and the like. [Effects of the Invention]

[0019] As described above, the present invention can provide a method for producing a gummy food product that can be produced using a simple manufacturing process, and a gummy food product that does not cause adhesion on the surface of the gummy candy. [Brief explanation of the drawings]

[0020] [Figure 1] (a) is a cross-sectional photograph of a gummy candy produced by the production method of the present invention, (b) is a cross-sectional photograph of a gummy candy produced by static drying in a room temperature environment as a comparative example. [Figure 2] 1 is a graph showing the change in moisture content with respect to drying time in a rotary ventilation dryer. DETAILED DESCRIPTION OF THE INVENTION

[0021] Hereinafter, a method for producing a gummy food product and a gummy food product according to one embodiment of the present invention will be described with reference to the drawings.

[0022] The gummy food product of the present invention contains at least trehalose, glycerin, gelatin, and water, and may further contain additives such as flavoring agents, acidulants, aromatics, coloring agents, preservatives, nutrients such as vitamins, minerals, and amino acids, herbal medicines, and enzymes, as needed.

[0023] Trehalose is a disaccharide with low hygroscopicity and excellent adhesive properties without stickiness.

[0024] Glycerin is a sugar plasticizer that gives gummies the right softness and texture.

[0025] Gelatin is a gelling agent that helps solidify the gummy candy dough.

[0026] The gummy food of the present invention is produced by the manufacturing method of the present invention, in which a coating is formed on the surface by the precipitation of crystals mainly composed of low-hygroscopic trehalose, resulting in a gummy food that is non-sticky and has excellent adhesiveness.

[0027] The manufacturing method according to an embodiment of the present invention includes a batter preparation step of preparing a batter containing at least trehalose, glycerin, gelatin, and water; a filling step of filling a mold with the batter; a gel-like solidification step of cooling the mold filled with the batter to produce a gel-like solidified product in which the carbohydrates consisting of trehalose and glycerin are solidified in a supersaturated state; a rotary aeration drying step of removing the gel-like solidified product from the mold and drying the removed gel-like solidified product by ventilating, rolling, and dropping it in a rotary aeration dryer to deposit a coating composed mainly of sugars on the surface of the gel-like solidified product to produce a coated solidified product; and a moisture adjustment step of drying the coated solidified product until the moisture content in the coated solidified product reaches a predetermined level.

[0028] In the dough liquid preparation process, at least gelatin and water are mixed in a water bath at 65 to 75°C and completely dissolved until no solid matter remains, forming a gelatin liquid. Furthermore, at least trehalose, glycerin, and water are heated to 110 to 120°C to evaporate a portion of the water and concentrate, and then cooled to 100°C or below to form a sugar liquid. The sugar liquid and gelatin liquid are then mixed. The sugar liquid can be concentrated by vacuum concentration, or by any method, such as heating, vacuum reduction, or a combination of these. Once the mixed sugar liquid has cooled to 80°C or below, any additives are added as needed. The dough liquid is then produced by holding the mixture at room temperature (20 to 30°C, humidity 25 to 35%) for approximately 5 to 15 minutes to homogenize the additives and remove any air bubbles that may have formed in the sugar liquid.

[0029] In the filling process, the dough liquid prepared in the dough liquid preparation process is quickly filled into the mold that has been formed. The mold is sized to be able to fill approximately 2.0 to 5.0 g of dough liquid. As for the material of the mold, any of silicone molds, polycarbonate molds made of resin, and aluminum molds made of metal can be used, except for starch molds. With starch molds, the powder adheres to the surface of the gel-like solidified product, and crystals form throughout the gel-like solidified product during drying, damaging its appearance. Furthermore, with starch molds, there is the problem of powder scattering when air-drying is performed. Silicone molds are preferred from the viewpoints of cost, the safety of eluted matter from the mold to the human body, and ease of handling, such as light weight.

[0030] In the gel-like solidification process, the mold filled with the liquid dough is quickly cooled in an environment of 3 to 6°C or below, such as a refrigerator. This cooling is desirably carried out for approximately 40 to 80 minutes, preferably for approximately 60 minutes. A cooling temperature of 6°C or below is acceptable. If the cooling is carried out at 3°C ​​or below, the cooling time may be adjusted. This process aims to solidify the liquid dough while preventing the precipitation of crystals that accompanies the evaporation of water from the liquid dough, thereby forming a gel-like solid that is supersaturated with sugars. If this cooling accompanied by a rapid temperature drop is not carried out, the water in the liquid dough will evaporate from the filling opening of the mold, causing sugar precipitation only on the surface of the liquid dough near the filling opening, preventing the formation of a uniform sugar coating over the entire surface of the gummy candy.

[0031] In the rotary air drying process, the gel-like solidified material formed in the gel-like solidified material production process is removed from the mold and placed in a rotary air dryer for drying, resulting in a coated solidified material. The rotary air dryer includes a cylindrical drum into which the gel-like solidified material removed from the mold is placed and a fan for blowing air into the drum. The cylindrical drum is hollow, with both ends open, through which air is blown. The cylindrical drum has multiple openings on its wall, each smaller than the diameter of the gel-like solidified material, to prevent the gel-like solidified material from adhering to the drum. The cylindrical drum is positioned so that its rotation axis is approximately horizontal and rotates around the rotation axis. The gel-like solidified material placed in the drum rolls within the drum as the drum rotates. Some of the gel-like solidified material rises, loosely adhering to the cylindrical surface of the drum, but falls under its own weight at a predetermined height. As the cylindrical drum rotates, a fan blows air in the direction of the rotation axis of the cylindrical drum. The direction of airflow from the fan is not limited to the direction of the rotation axis, and air may be blown from any direction as long as it can remove moisture from the surface of the gelled solidified material and dry it quickly.

[0032] The moisture adjustment process is a process in which the moisture content of the coated solidified product obtained in the rotary aeration drying process is adjusted to a predetermined amount to complete the gummy candy. The coated solidified product is dried for approximately one day in an environment with a temperature of 25-35°C, slightly higher than room temperature, and a humidity of 30-40%. In the moisture adjustment process, since a coating is formed on the surface of the coated solidified product, the moisture inside slowly evaporates, adjusting the moisture content to an appropriate level. The predetermined moisture content targeted in the moisture adjustment process varies depending on the product, but the coated solidified product is dried until the moisture content within the coated solidified product reaches 12.0-16.0% by mass, and particularly preferably 14.5-15.5% by mass. Note that if a product with a very soft interior is desired, the moisture adjustment process may be shortened. Furthermore, if the target moisture content is achieved in the rotary aeration drying process, the moisture adjustment process may be shortened or omitted.

[0033] The manufacturing method of the present invention was completed through the following investigations. In the investigations, the dough liquid was composed of 6.0% by mass of gelatin, 36.7% by mass of trehalose, 20.0% by mass of glycerin, 35.0% by mass of water, and 1.3% by mass of additives. The additives selected were a flavoring, an acidulant, and a coloring agent.

[0034] <Consideration of drying method> The gel-like solidified material formed using a silicone mold was dried using a rotary ventilation dryer (fan air volume 2280 m / h, drum rotation speed 22 rpm), left to dry at room temperature, dried in a high-temperature tank environment slightly higher than room temperature (temperature 25-35°C, humidity 30-40%), and dried in an even higher-temperature tank environment (temperature 45-50°C, humidity 30-40%), and the results were compared.

[0035] Figure 1(a) shows the cross-sectional appearance of a coated solidified product produced by drying using a rotary ventilation dryer. Figure 1(b) shows the cross-sectional appearance of a dried gel-like solidified product produced by static drying at room temperature as a comparative example. Drying using a rotary ventilation dryer resulted in the uniform precipitation of crystals, primarily composed of low-hygroscopic trehalose, over the entire surface of the gel-like solidified product within approximately 4 hours, as shown in Figure 1(a), resulting in excellent appearance. The interior was soft, resulting in the characteristic texture of gummy candy. On the other hand, static drying at room temperature prevented moisture from evaporating from the gel-like solidified product, requiring approximately one day for drying. As shown in Figure 1(b), the dried gel-like solidified product developed uneven crystals throughout, not only on the surface but also within the gel-like solidified product, impairing its appearance. Drying in a high-temperature bath slightly higher than room temperature resulted in faster drying than static drying at room temperature, but the crystal precipitation and appearance were similar to those of static drying at room temperature. Furthermore, drying in a high-temperature bath environment caused deformation of the gel, and the gel adhered to the support during drying. Also, uniform crystal precipitation did not occur on the surface of the gel.

[0036] Figure 2 is a graph showing the change in moisture content of the gelled product versus drying time. The horizontal axis of Figure 2 is drying time (minutes), and the vertical axis is moisture content (mass%). The black dots in Figure 2 indicate the change in moisture content during rotary ventilation drying, and the triangles indicate the change in moisture content during static drying at room temperature. The solid line represents the approximate curve for the change in moisture content during rotary ventilation drying, and the dashed line represents the approximate curve for the change during static drying at room temperature. The moisture content was estimated from the mass change per hour of the gelled product, which is thought to be approximately 20% by mass of the total mass based on the composition of the dough liquid.

[0037] As shown in Figure 2, when drying in a rotary ventilation dryer, the total mass decreased by approximately 1% per hour from the start of drying, and the moisture content reached approximately 16% by mass at around 240 minutes (4 hours). After that, the decrease in moisture content slowed down, and the total mass decreased by approximately 0.3% per hour. On the other hand, when drying statically under ambient conditions, the decrease in total mass was very small, with the moisture content reaching approximately 19% by mass at 360 minutes (6 hours), and the total mass decreasing by approximately 0.15% per hour.

[0038] The appearance of the gel-like solidified product was observed after each drying time in the rotary ventilation dryer, and the cross-sections of the gel-like solidified product were also visually inspected. The gel-like solidified product was transparent before drying, but after about 10 minutes of drying, a color change due to trehalose precipitation was observed on the surface of the gel-like solidified product. Over time, the color darkened, and the gradual precipitation of crystals was observed. However, after about 4 hours, no noticeable change in the surface color was observed. Observation of the cross-sections confirmed that a thin, homogeneous coating formed on the surface of the gel-like solidified product due to trehalose precipitation, gradually increasing in thickness as the drying time progressed. After drying for about 1 day, the appearance remained the same as after 4 hours, but observation of the cross-sections revealed that the coating was very thick and that crystals had precipitated deep into the gel-like solidified product.

[0039] When drying using a rotary ventilation dryer, the gel-like solidified material rolls within the drum as the drum rotates, resulting in uniform impact throughout the solidified gel. Furthermore, as the cylindrical drum rotates, the gel-like solidified material loosely attached to the inner wall of the cylinder is also subjected to impact when it falls from a somewhat higher position. The dissolved carbohydrates are stable in a supersaturated state surrounded by solvent such as water within the cooled gel-like solidified material, but it is believed that application of physical forces such as impact can lead to crystalline precipitation. The rotation of the drum applies uniform impact to the entire surface of the gel-like solidified material, and the rapid drying of the surface by air blowing forces moisture from the surface of the gel-like solidified material on which crystals have precipitated, resulting in the formation of a uniform crystalline coating on the surface of the gel-like solidified material. In the present invention, since the proportion of trehalose in the solidified gel is high, trehalose is the main component of the sugars precipitated on the surface. Therefore, the surface is free of sugar stickiness, and the uniform crystalline precipitation results in an excellent appearance and high commercial value. As a result of examining the drying techniques, an embodiment of the present invention employs drying using a rotary ventilation dryer as a novel manufacturing method that allows a low-hygroscopic trehalose coating to be uniformly formed on the surface without the need for a coating step.

[0040] Furthermore, from the results in Figure 2, the drying time in the rotary air dryer depends on the product requirements, but for a gummy product with a hard exterior and a moderate interior texture, it is preferable to dry it in the rotary air dryer for about 4 to 6 hours. However, if the interior is to be very soft, this can be achieved by shortening the drying time in the rotary air dryer, and if it is to be made harder, this can be achieved by extending the drying time. In this way, the texture of the gummy can be adjusted as desired by adjusting the drying time in the rotary air dryer.

[0041] The inner diameter of the drum, the rotation speed of the drum, and the air volume of the fan of the rotary ventilation dryer are not particularly limited, but for example, when the inner diameter of the drum is 500 to 800 mm, the drum rotation speed is preferably 20 to 25 rpm and the fan air volume is preferably 2000 to 2500 mh. Furthermore, drying in the rotary ventilation drying process can be carried out in a room temperature environment without complex temperature and humidity control.

[0042] <Studying the moisture content of gummies> The physical properties of gummies were examined based on the moisture content during the moisture adjustment process. After drying the gel-like solidified material for six hours using a rotary aeration dryer, the final gummies, in which the moisture content was adjusted to 15.0-16.0% by mass during the moisture adjustment process, were compared with gummies in which the moisture content was adjusted to 12.0-14.0% by mass. Each gummies was cut, and the cross sections were visually inspected. In cross-sectional observation, a crystalline coating of approximately 1 mm was observed to have formed on the surface of the gummies in which the moisture content was adjusted to 15.0-16.0% by mass. However, no crystal precipitation was observed inside the gummies. A crystalline coating of approximately 4 mm was observed to have formed on the surface of the gummies in which the moisture content was adjusted to 12.0-14.0% by mass. However, although crystal precipitation was observed inside the gummies, a soft, gummy-like layer remained inside. Furthermore, when the gummies' coatings were magnified and observed using a digital micrometer (Keyence Corporation, model number VHX-970F), it was observed that crystals had precipitated in both cases.

[0043] The physical properties of gummies with moisture adjusted to 15.0-16.0% by mass and gummies with moisture adjusted to 12.0-14.0% by mass were measured using a rheometer (Sun Scientific Co., Ltd., Model SUN RHEO METER CR-3000EX-S). The rheometer measurements were performed in compression mode, with two repetitions, a maximum load cell stress of 200 N, a deformation rate of 80%, and a table travel speed of 50.0 mm / min. In the rheometer measurements, gummies with moisture adjusted to 15.0-16.0% by mass were compressed twice, requiring a maximum load of 18.2-20.4 N during the first compression, and a load of approximately 12.0-14.0 N during the second compression. On the other hand, for gummies adjusted to 12.0 to 14.0% by mass, a maximum load of 31.6 to 36.4 N was required for the first compression, and a maximum load of 20.0 to 25.0 N was required for the second compression. Although the chewing load varies depending on the thickness of the coating, both gummies have the texture of gummies. The texture of gummies can also be adjusted as desired by adjusting the moisture content during drying in the moisture adjustment process. [Example]

[0044] Gummies were produced using the manufacturing method of the embodiment of the present invention. The specific composition of the dough liquid of the gummy candy of the present invention and the composition of the gummy candy as the final product will be explained using examples, but the present invention is not limited to the following examples.

[0045] In the following examples, trehalose, glycerin, and gelatin were used as the main ingredients of the gummy candy. Flavorings, acidulants, and coloring agents were used as additives. Silicon molds were used. A tumbler dryer (Sankyo Co., Ltd., Model S20-35) was used for drying in a rotary ventilation dryer. Drying was performed at room temperature with a fan airflow of 2280 m / h and a drum rotation speed of 22 rpm for 6 hours.

[0046] <Consideration of gelatin concentration> The results of examining the composition of the gummy candy dough liquid are explained below. First, to examine the gelatin concentration, samples A1 to A4 were prepared by keeping the mass percentages of trehalose, glycerin, and additives constant and varying the gelatin concentration from 2.5% to 15.0% by mass. These samples are shown in Table 1. Water was adjusted to make up the remainder depending on the gelatin concentration, and the ratio of the amount of carbohydrates consisting of trehalose and glycerin to the total amount of gelatin and water was adjusted so as not to change. In the table below, values ​​are rounded to two decimal places. The evaluations listed in Table 1 were performed as follows:

[0047] <Fillability> When filling the batter liquid prepared in the batter liquid preparation process into the mold, those that had excellent fluidity and excellent drainage, allowing the specified amount of batter liquid to be filled into the mold, were evaluated as ``good'' in terms of filling ability, and those that had poor fluidity and poor drainage, making it difficult to fill the specified amount of batter liquid into the mold, were evaluated as ``poor.''

[0048] <Mold releasability> In the gel-like solidification production process, when the formed gel-like solidification material was removed from the mold, if the gel-like solidification material did not lose its shape and could be easily removed without requiring a great deal of force, it was evaluated as "good" for mold releasability, and if the gel-like solidification material adhered to the mold, causing it to lose its shape, or if a great deal of force was required to remove it and it could not be easily removed, it was evaluated as "poor."

[0049] <Drying> When the gel-like solidified material was dried in the rotary ventilation dryer in the rotary ventilation drying process, the material was rated as "Good" if it did not deform and a coating of crystals mainly composed of trehalose with an excellent appearance was formed. On the other hand, when the gel-like solidified material deformed due to the rotation of the drum or the coating of crystals mainly composed of trehalose precipitated on the surface cracked, and the appearance was poor, the material was rated as "Poor."

[0050] <Crystalline> When drying in a rotary aeration dryer in the rotary aeration drying process, a coating of crystals mainly composed of trehalose was formed on the surface of the gel-like solidified material, which was evaluated as "Good" in terms of crystallinity, and when a coating of crystals mainly composed of trehalose was not formed (it was inhibited) even when dried in a rotary aeration dryer, it was evaluated as "Poor."

[0051] In addition, in each manufacturing process, if the evaluation in the earlier step was poor, the next evaluation could not be performed, or there was no point in performing the evaluation, so the evaluation was not performed, this is marked with "-" in the table.

[0052] [Table 1]

[0053] As is clear from Table 1, samples with a gelatin content of 5.0 to 10.0% by mass in the gummy candy dough liquid were evaluated as having good filling and demolding properties. On the other hand, the sample with a gelatin content of 15.0% by mass had poor fluidity during filling, making it difficult to fill the tray mold. The sample with a gelatin content of 2.5% by mass filled well, but the gel-like solid formed inside the mold was weak, causing it to lose its shape when removed. These results demonstrate that a gelatin content of either too much or too little is unsuitable for gummy candy production, and that a gelatin content of 5.0 to 10.0% by mass is desirable.

[0054] Next, based on the results obtained in Table 1, we conducted a more detailed study of the composition of the gummy candy dough liquid, focusing on gummy candies with a gelatin concentration of 5.0% by mass and 10.0% by mass.

[0055] <Relationship between trehalose and glycerin> The relationship between the amounts of trehalose and glycerin was investigated. Below, the ratio of trehalose to glycerin was investigated when the gelatin concentration was 5.0% by mass and when the gelatin concentration was 10.0% by mass. In this study, the ratio of the amount of glycerin to the amount of carbohydrates consisting of trehalose and glycerin to the total amount of gelatin and water was kept constant. In the present invention, trehalose is a low-hygroscopic carbohydrate that suppresses stickiness and forms a coating on the surface, so the amount of glycerin was increased from when glycerin was not included. The carbohydrate mass of the entire dough liquid was set to 57.7% by mass.

[0056] Samples B2-1 to B2-5, in which the ratio of glycerin to 100 parts by weight of carbohydrates was 0 to 52.0 parts by weight when the gelatin concentration was 5.0% by mass, and samples B3-1 to B3-5, in which the ratio of glycerin to 100 parts by weight of carbohydrates was 0 to 52.0 parts by weight when the gelatin concentration was 10.0% by mass, were evaluated for filling, releasability, drying, and crystallinity using the same method as when examining the gelatin concentration. The amount of additive was the same as when examining the gelatin concentration. The results are shown in Tables 2 and 3, respectively.

[0057] [Table 2]

[0058] [Table 3]

[0059] As shown in Tables 2 and 3, similar results were obtained when the gelatin concentration was 5.0% by mass and when the gelatin concentration was 10.0% by mass. As shown in Tables 2 and 3, when the amount of glycerin was 17.3 to 43.3 parts by mass per 100 parts by mass of carbohydrate, there was no cracking due to the impact of dropping during the rotary aeration drying process, and a crystalline coating composed primarily of trehalose was successfully formed on the surface of the gummy candy. On the other hand, when the sugar constituting the gummy candy dough liquid was trehalose alone, excessive trehalose crystal precipitation occurred, causing the gel-like solid to crack due to the impact of dropping during the rotary aeration drying process and affecting its appearance. Furthermore, when the amount of glycerin was 52.0 parts by mass, more than half the amount of carbohydrate, inhibition of crystallization on the surface of the gummy candy was observed. These results show that when the amount of glycerin in the gummy candy dough liquid is 17.3 to 43.3 parts by weight per 100 parts by weight of carbohydrates, a coating composed mainly of trehalose is formed on the surface without cracking. Furthermore, it was revealed that while glycerin inhibits the precipitation of trehalose crystals, adding it in a certain ratio contributes to the formation of a uniform crystalline coating without inhibiting the crystallization of trehalose.

[0060] <Consideration of carbohydrate ratio> Next, we investigated the relationship between the total amount of gelatin and water relative to 100 parts by weight of carbohydrates consisting of trehalose and glycerin for dough solutions with gelatin concentrations of 5.0% by mass and 10.0% by mass. In the following investigation, the amount of glycerin was fixed at a ratio of approximately 33.3 parts by weight relative to 100 parts by weight of carbohydrates.

[0061] Samples C2-1 to C2-6, in which the gelatin concentration was 5% by mass and the total ratio of gelatin and water to 100 parts by weight of carbohydrate was 41.0 to 146.8 parts by weight (40.0 to 70.0% by mass of carbohydrate in the total dough liquid), and samples C3-1 to C3-6, in which the gelatin concentration was 10% by mass and the total ratio of gelatin and water to 100 parts by weight of carbohydrate was 41.0 to 146.8 parts by weight (40.0 to 70.0% by mass of carbohydrate in the total dough liquid), were evaluated for filling, releasability, drying, and crystallinity using the same methods as above. The amounts of additives were the same as in Tables 1 to 3. The results are shown in Tables 4 and 5, respectively.

[0062] [Table 4]

[0063] [Table 5]

[0064] Similar results were obtained when the gelatin concentration was 5.0% by mass and 10.0% by mass, both at 119.3 parts by mass or less (45.0% by mass or more of the total sugar content of the dough), whereas different results were obtained at 146.8 parts by mass (40.0% by mass of the total sugar content of the dough). As shown in Tables 4 and 5, when the total ratio of gelatin and water per 100 parts by mass of sugar was 51.8 to 119.3 parts by mass (45.0% to 65.0% by mass or less of the total sugar content of the dough), gummy candies with a coating formed on the surface were obtained at both 5.0% and 10.0% by mass of gelatin, and both production processes were satisfactory. On the other hand, when the total ratio of gelatin and water per 100 parts by mass of sugar was 51.8 parts by mass or less (65.0% by mass or more of the total sugar content of the dough), the fluidity of the sugar solution was reduced, making it difficult to fill the mold. This is thought to be due to the viscosity of the sugar resulting from an excessive amount of carbohydrate in the dough liquid. Furthermore, when the total ratio of gelatin and water per 100 parts by weight of carbohydrate was 119.3 parts by weight or more (45.0% by weight or less of carbohydrate in the total dough liquid), and the gelatin concentration was 5.0% by weight, although it took time for the water to evaporate during concentration, a gummy candy with a coating formed on the surface was obtained, and both manufacturing processes were satisfactory. On the other hand, when the gelatin concentration was 10.0% by weight, the fluidity of the concentrated sugar solution decreased, making it difficult to fill the mold. This is thought to be due to the high initial water content of the dough liquid, which increased the proportion of gelatin as a gelling agent in the concentrated sugar solution, and also due to the reduced relative proportion of glycerin to gelatin in the dough liquid, which also plays a role in improving fluidity. When considering the actual manufacturing process, if the initial moisture content is high, it will take time for concentration in the dough liquid preparation process, the rotary aeration drying process, and the moisture adjustment process, so a low initial moisture content is desirable. From the above results, in an embodiment of the present invention, it is preferable to adjust the dough liquid so that the total ratio of gelatin and water per 100 parts by weight of carbohydrates is 51.8 parts by weight to 119.3 parts by weight (45.0% by weight to 65.0% by weight or less of the carbohydrate mass of the entire dough liquid), as this provides an appropriate initial moisture content and makes the manufacturing process smooth.

[0065] Taking the results of Tables 1 to 5 together, it was found that when producing gummy candies using a rotary ventilation dryer, a crystalline coating of trehalose as the main component is formed on the surface of the gummy candies without cracks if the ratio of glycerin is 17.3 to 43.3 parts by weight per 100 parts by weight of carbohydrate. From the perspective of improving the manufacturing process, a gelatin concentration of 5.0 to 10.0% by weight ensures excellent fluidity of the sugar solution and easy removal from the mold. Furthermore, if the total ratio of gelatin and water per 100 parts by weight of carbohydrate consisting of trehalose and glycerin is 51.8 to 119.3 parts by weight, the initial water content is not too high, preventing a decrease in the fluidity of the sugar solution and improving the manufacturing process.

[0066] <Final product> The composition of the final product, the gummy candy, was examined based on the composition of the dough liquid in Tables 1 to 5. The moisture content of the samples that received good evaluations in Tables 1 to 5 was adjusted to 15.0% by mass for the entire gummy candy, and the mass percentages of each component were calculated and are shown in Table 6. Samples that are common to Tables 1 to 5 are labeled with the same name.

[0067] [Table 6]

[0068] As shown in Table 6, adjusting the moisture content causes the overall ratio to vary significantly from the composition of the dough liquid, but the ratio of glycerin to trehalose in the final product varies little from the dough liquid. All final products produced by the production method of the present invention are characterized by the formation of a trehalose coating on the surface and a ratio of glycerin to 100 parts by weight of carbohydrates of 17.0 to 43.8 parts by weight. Furthermore, by adjusting the moisture content in the final gummy product to a range of 12.0 to 16.0% by mass, the surface is covered with a coating primarily composed of low-hygroscopic trehalose, resulting in a non-sticky texture characteristic of gummy candies, and the hardness can be adjusted as desired.

[0069] As described above, according to the method for producing gummy candies of this embodiment, a solid product made from a dough liquid containing low-hygroscopic trehalose using a mold can be dried in a rotary ventilation dryer to produce gummy candies having a uniform coating formed on the surface, the main component of which is trehalose. This method is extremely useful because it allows the production of gummy candies with an excellent appearance, in a simple production process at room temperature, in which a coating of trehalose, a low-hygroscopic sugar, is formed on the surface, without the need for the coating that was performed in the production of gummy candies using the conventional starch mold method.

[0070] The present invention has been described above with reference to preferred embodiments, but the present invention is not limited to the above embodiments, and various improvements and design changes are possible as described below, without departing from the spirit of the present invention.

[0071] For example, while the above embodiment has been described using gummy candies as an example, the present invention is not limited to gummy candies and can be applied to any gummy food product having a surface coated with a coating primarily composed of low-hygroscopic trehalose. Examples of gummy food products include sugar confections such as gummy candies, gummy foods for specified health uses, nutrient-functional foods, health-promoting foods such as supplements, and gummy encapsulating agents. The manufacturing method of the present invention can also manufacture the above gummy food products.

[0072] Although trehalose was used in the above embodiment, a coating of low-hygroscopic sugar other than trehalose can be formed on the surface as long as it is a low-hygroscopic sugar such as erythritol, xylitol, or maltitol. In this case, the ratio of trehalose to glycerin or the like may be appropriately adjusted.

Claims

1. A dough liquid containing at least trehalose, glycerin, gelatin, and water is poured into a mold, The mold filled with the dough liquid is cooled, and the sugars consisting of the trehalose and the glycerin are solidified in a supersaturated state to form a gel-like solidified product; removing the gel-like solidified product from the mold, and drying the removed gel-like solidified product by ventilating, rolling, and dropping it in a rotary ventilation dryer to deposit a coating of crystals containing trehalose as a main component on the surface, thereby producing a coated solidified product; The coated solidified product is dried until the moisture content reaches a predetermined amount to produce a gummy food product. A method for producing a gummy food product.

2. The ratio of the glycerin to 100 parts by weight of the carbohydrate is 17.3 parts by weight to 43.3 parts by weight.

2. The method for producing the gummy food product according to claim 1.

3. The gelatin content of the dough liquid is 5.0 to 10.0% by mass, The total ratio of the gelatin and the water to 100 parts by weight of the carbohydrate is 51.8 parts by weight to 119.3 parts by weight. The method for producing the gummy food product according to claim 2 .

4. A gummy food product comprising at least trehalose, glycerin, gelatin, and water, the ratio of the glycerin to 100 parts by weight of the saccharide consisting of the trehalose and the glycerin is 17.0 parts by weight to 43.8 parts by weight; A coating of crystals containing trehalose as a main component is formed on the surface. A gummy food product characterized by:

5. The water content is 12.0 to 16.0% by mass.

5. The gummy food product according to claim 4.

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