Gummy candy

Abstract

To provide a gummi-like sweet that has shape retentivity capable of self-standing and also has reduced stickiness.SOLUTION: A gummi-like sweet contains honey, amidated low-methoxyl pectin, metal ions, a chelator, sugar, and thick malt syrup, with a monosaccharide content of 40 mass% or less, and a solid content value of 70 mass% or more and 95 mass% or less.SELECTED DRAWING: Figure 1

Description

[Technical Field]

[0001] This invention relates to gummy candy. [Background technology]

[0002] Gummy candy (German: Gummi, English: Gummy) is a relatively new type of confectionery made by solidifying food ingredients such as sugar and fruit juice with additives such as acidulants, flavorings, and colorings using a gelling agent.

[0003] Common gelling agents used in gummy candies include animal-derived gelling agents and plant-derived gelling agents. Gelatin is an example of an animal-derived gelling agent. Pectin, starch, carrageenan, and agar are examples of plant-derived gelling agents.

[0004] Gummy candies using gelatin as a gelling agent are generally manufactured by adding gelatin to a high-temperature sugar solution, pouring the solution into a mold, and letting it cool and solidify. This method utilizes the property of gelatin to form a gel depending on the temperature. Maintaining a high temperature in the solution prevents gelation during manufacturing, making it easy to handle and easier to manufacture compared to using other gelling agents. For example, Patent Document 1 describes a paste-like sheet honey consisting of honey and two or more natural viscous substances including at least agar, and fragments of the sheet honey.

[0005] On the other hand, gummy candies made with plant-derived gelling agents such as pectin are widely sold, especially in Europe, as candies for vegetarians and vegans. The idea that plant-based foods are good for the environment, not only because of animal welfare ethics, but also because they require less water and produce less carbon dioxide than animal-based foods, and are in line with the SDGs proposed by the United Nations in 2015, is also gaining traction.

[0006] Gummy candies using pectin as a gelling agent have gelling factors such as temperature and solid content, and high methoxyl pectin (HM pectin) is acid (H+ If it is low-methoxyl pectin (LM pectin), then metal ions (mainly Ca 2+ The effects of ions must be given particular consideration. If the amount or timing of addition of gelling agents or gelling factors is incorrect, pre-gel occurs, which is a state where partial gelling begins during the manufacturing stage before pouring into the mold, resulting in physical properties that make pouring and filling impossible.

[0007] In particular, because the reaction rate between low-methoxyl pectin and calcium ions is fast, if the content of gelling agents and gelling factors is too high, pre-gel formation occurs, resulting in physical properties unsuitable for manufacturing. On the other hand, if the content of gelling agents and gelling factors is too low, it becomes a spreadable paste that does not stand on its own and needs to be packed into cup containers, making it unsuitable for eating by hand.

[0008] Therefore, a conventional method for manufacturing gummy candies has been known that uses high-methoxyl pectin, which allows for easier control of gelation than low-methoxyl pectin. For example, Patent Document 2 describes a method for producing gel-like honey, which can be made into a jam-like or jelly-like consistency, by mixing high-methoxyl pectin with a small amount of honey, adding water and heating to dissolve it, adding the remaining honey and heating, and finally adding citrus juice.

[0009] However, in order to form a self-supporting gel with shape retention using high-methoxyl pectin, the pH needs to be lowered to around 3.5. + It becomes necessary to include a large amount of ingredients that contain many ions, such as acidulants like citric acid and malic acid, which emphasizes the sourness. When gummy candies containing honey are manufactured using high-methoxyl pectin, there is a problem in that the acidity from this acidulant spoils the original flavor of the honey.

[0010] As other foods using honey and a gelling agent, Patent Document 3 describes a honey jelly characterized by using only honey as a sweetener and a phosphate preparation as a pH adjuster, thereby having a unique flavor of honey. As the gelling agent, Taito Gel (a mixture of xanthan gum, gellan gum, locust bean gum, tamarind gum, carrageenan, calcium lactate, and glucose) is used. However, it is a jelly with a high water content described in Patent Document 3 and is different from the gummy-like confectionery of the present invention.

Prior Art Documents

Patent Documents

[0011]

Patent Document 1

Patent Document 2

Patent Document 3

Summary of the Invention

Problems to be Solved by the Invention

[0012] An object of the present invention is to provide a gummy-like confectionery having self-supporting shape retention and suppressed stickiness.

Means for Solving the Problems

[0013] The present inventors have found that by using amidated low-methoxyl pectin, a gummy-like confectionery containing honey with self-supporting and suppressed stickiness can be obtained. That is, the present invention is a gummy-like confectionery containing honey, amidated low-methoxyl pectin, metal ions, a chelating agent, sugar, and starch syrup, having a monosaccharide content of 40% by mass or less and a solid content value of 70% by mass or more and 95% by mass or less. The gummy-like confectionery having the above characteristics has self-supporting shape retention and suppressed stickiness.

[0014] In a preferred embodiment of the present invention, the mass of directly reducing sugar in terms of glucose per 100 g of the gummy-like confectionery is 42 or less.

[0015] In a preferred embodiment of the present invention, the solid content value derived from honey is 7% by mass or more and 45% by mass or less. When the solid content value derived from honey is 7% by mass or more, the flavor of honey can be obtained. Also, when the solid content value derived from honey is 45% by mass or less, the flavor of honey does not become too strong.

[0016] In a preferred embodiment of the present invention, the pH of the liquid obtained by heating and dissolving the gummy-like confectionery is 3.7 or more. When the pH of the liquid obtained by heating and dissolving the gummy-like confectionery is 3.7 or more, the sour taste is suppressed. Also, in the manufacturing process, it becomes difficult for pre-gel to occur in the syrup used for the filling process, and the filling suitability becomes good.

[0017] In a preferred embodiment of the present invention, it further contains propolis and / or royal jelly. By containing propolis and / or royal jelly, the flavor of honey becomes stronger.

[0018] The present invention also includes a filling step of filling a syrup containing honey, amidated low-methoxyl pectin, metal ions, a chelating agent, sugar, and starch syrup into a mold, and a cooling, solidifying, and drying step of cooling, solidifying, and drying the syrup filled into the mold in the filling step. It is also a method for manufacturing a gummy-like confectionery having a monosaccharide content of 40% by mass or less and a solid content value of 70% by mass or more and 95% by mass or less. The gummy-like confectionery obtained by the above manufacturing method has self-supporting shape retention and suppressed stickiness.

[0019] In a preferred embodiment of the present invention, it includes a concentration step of heating and concentrating a mixed liquid containing honey, amidated low-methoxyl pectin, metal ions, a chelating agent, sugar, and starch syrup, and supplies the syrup obtained in the concentration step to the filling step.

[0020] In a preferred embodiment of the present invention, honey is further added to the syrup obtained in the concentration step. By adding honey after the concentration process, a gummy candy with a lighter color and a stronger honey flavor can be obtained.

[0021] In a preferred embodiment of the present invention, an acid is further added to the syrup obtained in the concentration step. Adding acid lowers the pH, allowing for the formation of a stronger gel.

[0022] In a preferred embodiment of the present invention, the acid is selected from gluconic acid, citric acid, malic acid, lactic acid, ascorbic acid, and maltobionic acid. By using the above-mentioned acid as the acid, the acidity will not become too strong even when the pH is lowered.

[0023] Furthermore, in a preferred embodiment of the present invention, the pH of the syrup used in the filling step is 3.7 or higher. Having a syrup pH of 3.7 or higher suppresses acidity. Furthermore, it reduces the likelihood of pregel formation in the syrup during the filling process.

[0024] In a preferred embodiment of the present invention, propolis and / or royal jelly are further added to the syrup obtained in the concentration step. Adding propolis and / or royal jelly enhances the honey flavor. [Effects of the Invention]

[0025] The gummy candy according to the present invention has shape retention that allows it to stand on its own, and stickiness is suppressed. [Brief explanation of the drawing]

[0026] [Figure 1] Appearance of the gummy candy according to the present invention [Figure 2] Manufacturing flow [Figure 3]Cross-section photo of the gummy candy from Example 2 [Figure 4] Cross-sectional photo of the gummy candy from Example 6 [Modes for carrying out the invention]

[0027] <Gummy-like candy> The gummy candy in this invention is a solid that can stand on its own without being placed in a cup or similar container, and is meant to be eaten by picking it up with your hands rather than scooping it with a spoon. Portion cup jellies containing about 2% to 20% solids, which are eaten by scooping with a spoon, and drinkable jellies in plastic tubes are distinguished from gummy candies in this invention. Spreadable or paste-like products such as jams and marmalades in jars or portion cups are also distinguished from gummy candies in this invention. The gummy candy in this invention includes not only gummies, but also marshmallows, nougat, and aerated gummies.

[0028] In this specification, "having self-supporting shape retention" means that the product does not undergo deformation such as flow when left at rest, and can maintain its shape even when not filled into a container such as a cup. The shape retention of gummy candies can be adjusted by the solid content of the candy, the amount of gelling agent, the amount of metal ions (which are gelling factors), the type of sugars used, and the pH.

[0029] <Solid content of gummy candy> In this specification, the solid content value of gummy candy refers to the ratio of the weight of solids contained in the gummy candy to the total weight of the gummy candy.

[0030] The gummy candy according to the present invention has a solid content of 70% by mass or more, preferably 75% by mass or more, and more preferably 80% by mass or more. Gummy candies with a solid content above the lower limit mentioned above possess the ability to maintain their shape and stand on their own. Furthermore, surface stickiness is suppressed. Furthermore, the gummy candy according to the present invention has a solid content of 95% by mass or less, preferably 90% by mass or less, and more preferably 85% by mass or less. Gummy candies with a solid content below the above upper limit have an elastic and soft texture.

[0031] The solid content of gummy candies can be measured, for example, by a vacuum heating and drying method. Furthermore, since most of the solid content in gummy candies is sugar, the Brix value of gummy candies can be simply considered as the solid content value.

[0032] <Regarding the monosaccharide content of gummy candies> Monosaccharides such as fructose and glucose have an aldehyde group in their chemical structure, which gives them strong reactivity to reducing power and high affinity for water. In candies and gummy candies, if the monosaccharide content is too high, they may lose their ability to maintain their shape and become sticky.

[0033] The inventors have discovered that by reducing the monosaccharide content of gummy candies to 40% by mass or less, it is possible to obtain gummy candies that maintain their shape and have reduced stickiness. Here, the monosaccharide content of gummy candy refers to the ratio (mass %) of the weight of monosaccharides to the total weight of the gummy candy. The monosaccharide content of gummy candies can be adjusted by the blending of ingredients, as described below. The monosaccharide content of the gummy candy is preferably 40% by mass or less, more preferably 35% by mass or less, and even more preferably 30% by mass or less.

[0034] The monosaccharide content of gummy candies can be determined as the sum of the monosaccharide content derived from each monosaccharide-containing ingredient in the gummy candy. For example, in a gummy candy containing ingredients A, B, C, ... which contain monosaccharides, the monosaccharide content of the gummy candy can be calculated using the following formula. Monosaccharide content of gummy candies = Monosaccharide content derived from ingredient A of gummy candy + Monosaccharide content derived from ingredient B of gummy candy + Monosaccharide content derived from ingredient C of gummy candy +···

[0035] The monosaccharide content of each ingredient containing monosaccharides in gummy candies can be calculated, for example, for ingredient A containing monosaccharides, using the following formula. Monosaccharide content (%) derived from ingredient A of gummy candy =((((Monosaccharide content of raw material A (mass%) / 100) × Amount of raw material A per unit amount of gummy candy) / unit amount) × 100

[0036] Furthermore, the monosaccharide content of gummy candies can also be measured by HPLC after the gummy candies have been melted by heating and turned into a liquid.

[0037] Furthermore, it is believed that the reducing power of carbohydrates, including not only monosaccharides but also disaccharides and more, is influenced by the shape retention and stickiness of gummy candies if they have reducing aldehyde groups at the end of their sugar chains. However, since the reducing power of disaccharides or more is negligible compared to that of monosaccharides, this invention focuses particularly on the monosaccharide content of gummy candies.

[0038] <Glucose equivalent amount of direct reducing sugars per 100g of gummy candy> To investigate the effect of reducing power derived from disaccharides or more on the shape retention and stickiness of gummy candies, the glucose equivalent mass of direct reducing sugars per 100g of gummy candy was also examined. The glucose equivalent mass of direct reducing sugars per 100g of gummy candy can be calculated from the DE (dextrose equivalent) of the raw materials containing direct reducing sugars and their content, etc.

[0039] Here, we will explain DE. DE is a value obtained by converting the reducing power of sugars to the reducing power of glucose. DE is calculated using the following formula. DE = [(amount of reducing sugar converted to glucose) / dry weight] × 100 DE can be measured by the Raine-Einon method.

[0040] For example, the DE of glucose is 100. In disaccharides, such as maltose, which are formed by the bonding of two glucose molecules, the DE is 50, half that of glucose, because only the terminal aldehyde group has reducing properties. However, in disaccharides like sugar and trehalose, there are no substituents with reducing properties at the terminal, so the DE is 0.

[0041] The glucose equivalent mass of direct reducing sugars per 100g of gummy candy can be calculated as the sum of the glucose equivalent masses of direct reducing sugars derived from each ingredient, including the direct reducing sugars contained in 100g of gummy candy. For example, in a gummy candy containing ingredients A, B, C, ... which contain direct reducing sugars, the glucose equivalent mass of direct reducing sugars per 100g of gummy candy can be calculated using the following formula. Glucose equivalent mass of direct reducing sugars per 100g of gummy candy = Glucose equivalent mass of direct reducing sugars derived from ingredient A per 100g of gummy candy +Glucose equivalent mass of direct reducing sugars derived from ingredient B per 100g of gummy candy +Glucose equivalent mass of direct reducing sugars derived from ingredient C per 100g of gummy candy +···

[0042] The glucose equivalent mass of direct reducing sugars derived from each raw material containing direct reducing sugars in 100g of gummy candy can be calculated, for example, for raw material A containing direct reducing sugars, using the following formula. Glucose equivalent mass of direct reducing sugars derived from ingredient A per 100g of gummy candy = (((DE of raw material A / 100) × Amount of raw material A per unit amount of gummy candy) / Unit amount) × 100

[0043] Furthermore, the glucose equivalent mass of direct reducing sugars per 100g of gummy candy can also be calculated from the DE of each direct reducing sugar contained in the gummy candy by measuring the content of each direct reducing sugar contained in the gummy candy. The content of each direct reducing sugar in gummy candies can be measured by HPLC on a liquid solution obtained by heating the gummy candies.

[0044] The glucose equivalent mass of direct reducing sugar per 100g of the gummy candy of the present invention is preferably 42 or less, more preferably 40 or less, even more preferably 35 or less, and particularly preferably 30 or less. By keeping the glucose equivalent mass of direct reducing sugars per 100g of gummy candy below the above upper limit, gummy candy with self-standing shape retention and suppressed stickiness can be obtained. The glucose equivalent amount of direct reducing sugars per 100g of gummy candy can be adjusted by adjusting the content of ingredients containing direct reducing sugars. Examples of raw materials containing direct reducing sugars include honey, corn syrup, fruit juice, high fructose corn syrup, fructose, and glucose.

[0045] <Ingredients for gummy candy> The gummy candy according to the present invention contains honey, amidated low-methoxyl pectin, metal ions, a chelating agent, sugar, and corn syrup.

[0046] • Honey The type, grade, origin, and type of flowers from which the honey is collected are not particularly limited in this invention. Furthermore, one type of honey may be used, or two or more types of honey may be combined.

[0047] In the present invention, honey is preferably "honey" as defined in the "Fair Competition Rules Concerning Labeling of Honey Products." "Honey products" are classified into four types: "honey," "honeydew honey," "comb honey," and "honey in comb." However, in this invention, it is preferable to use "honey" as defined in the "Fair Competition Rules Concerning Labeling of Honey Products." Furthermore, according to the "Fair Competition Rules Regarding Labeling of Honey Products," "honey" is defined as having a moisture content of 20% or less and a glucose and fructose content (total of both) of 60g / 100g or more. Furthermore, while "refined honey," which has reduced odor and color as defined by the Japanese Agricultural Standards (JAS) Law, and "sweetened honey," which has been diluted with the addition of isomerized sugar, can also be used, these are undesirable as honey in the present invention because they suppress the original characteristics of honey.

[0048] The solid content of the honey is preferably 70% or more, more preferably 80% or more. Furthermore, the solid content of the honey is preferably 95% or less, more preferably 90% or less.

[0049] Most of the solid components of honey consist of monosaccharides, fructose and glucose. According to the analysis results of 18 common types of honey in the Central Customs Analysis Report, the monosaccharide content of honey ranges from 66% by mass to 82% by mass, and in the present invention, honey having a monosaccharide content within this range can be preferably used. The monosaccharide content of honey is more preferably 80% by mass or less, even more preferably 75% by mass or less, and particularly preferably 70% by mass or less.

[0050] In gummy candies, monosaccharides inhibit the ability to maintain their shape and cause stickiness. By adjusting the monosaccharide content of honey and the amount of honey-derived solids in the gummy candy, the monosaccharide content of the gummy candy can be reduced to 40% by mass or less, resulting in a gummy candy that maintains its shape and has reduced stickiness.

[0051] Furthermore, in the present invention, the DE of honey is preferably 55 or less, more preferably 50 or less, and even more preferably 45 or less. By adjusting the DE of honey and the solid content of honey-derived ingredients in gummy candies, the glucose equivalent mass of direct reducing sugars per 100g of gummy candy can be adjusted.

[0052] Furthermore, typical honey contains organic acids such as gluconic acid and maltobionic acid. Furthermore, in the present invention, the pH of the honey is preferably 3.0 or higher, more preferably 3.5 or higher. Also, the pH of the honey is preferably 4.5 or lower, more preferably 4.0 or lower. As will be described later, pH is involved in gelation by amidated low-methoxyl pectin. It is preferable to use honey with a suitable organic acid content and pH to obtain the desired gel strength.

[0053] The solid content of honey-derived ingredients in the gummy candy of the present invention is preferably 5% by mass or more, more preferably 7% by mass or more, and even more preferably 15% by mass or more. By ensuring that the solid content derived from honey is above the lower limit mentioned above, a gummy candy with a sufficient honey flavor can be obtained. Furthermore, the solid content of honey-derived ingredients in the gummy candy of the present invention is preferably 45% by mass or less, more preferably 40% by mass or less, and even more preferably 32% by mass or less. By keeping the honey-derived solid content of the gummy candy below the above upper limit, a gummy candy with an overly strong honey flavor can be obtained. Furthermore, by keeping the honey-derived solid content of the gummy candy below the above upper limit, the monosaccharide content of the gummy candy does not become too high, resulting in a gummy candy that maintains its shape and is less sticky.

[0054] • Gelling agent The gummy candy according to the present invention contains amidated low-methoxyl pectin as a gelling agent. Generally, pectin is classified into high-methoxyl pectin, which has an esterification degree of 50% or more, and low-methoxyl pectin, which has an esterification degree of less than 50%. Low-methoxyl pectin is further classified into acid-treated type and alkali-treated type depending on the de-esterification method, with alkali-treated type having some of the methyl ester groups replaced by amide groups. Low-methoxyl pectin obtained by alkali treatment is called amidated low-methoxyl pectin. Amidated low-methoxyl pectin gels upon reaction with metal ions, as described later. Furthermore, the presence of amide groups strengthens the hydrogen bonding, resulting in improved gel strength compared to acid-treated amidated low-methoxyl pectin. By using amidated low-methoxyl pectin as a gelling agent, a gummy-like confectionery can be obtained that has self-standing shape retention and suppressed stickiness.

[0055] The degree of esterification of the amidated low-methoxyl pectin used in the gummy candy of the present invention is preferably 15% or more, more preferably 18% or more. Furthermore, the degree of esterification of the amidated low-methoxyl pectin used in the gummy candy of the present invention is preferably 25% or less, more preferably 22% or less. The lower the degree of esterification, the stronger the gelling tendency tends to be.

[0056] Furthermore, the degree of amidation of the amidated low-methoxyl pectin used in the gummy candy of the present invention is preferably 20% or more, more preferably 22% or more. Furthermore, the degree of amidation of the amidated low-methoxyl pectin used in the gummy candy of the present invention is preferably 25% or less, more preferably 24% or less.

[0057] The content of amidated low-methoxyl pectin in the gummy candy is preferably 0.5% by mass or more, more preferably 0.75% by mass or more, and even more preferably 1% by mass or more. Furthermore, the content of amidated low-methoxyl pectin in the gummy candy is preferably 3% by mass or less, more preferably 2% by mass or less.

[0058] The gummy candy according to the present invention may contain gelling agents other than amidated low-methoxyl pectin, but it is preferable that the content of such agents be as low as possible or substantially absent. The content of gelling agents other than amidated low-methoxyl pectin is preferably 1% by mass or less, more preferably 0.1% by mass or less, and even more preferably 0% by mass. Examples of gelling agents other than amidated low-methoxyl pectin include acid-treated low-methoxyl pectin, high-methoxyl pectin, carrageenan, sodium alginate, agar, starch, and gelatin.

[0059] In the case of gummy-like confections using high-methoxyl pectin as a gelling agent, when the monosaccharide content rate exceeds 30% by mass, stickiness tends to occur easily and the shape-retaining property also tends to deteriorate. On the other hand, in the gummy-like confections according to the present invention, by using amidated low-methoxyl pectin as a gelling agent, if the monosaccharide content rate is 40% by mass or less, it has a self-standing shape-retaining property and stickiness is also suppressed. In the case of gummy-like confections using high-methoxyl pectin, it is necessary to set the pH to 3.5 or less in order to form a gel. On the other hand, in the gummy-like confections of the present invention, by using amidated low-methoxyl pectin as a gelling agent, a gel can be formed even at a higher pH compared to high-methoxyl pectin.

[0060] · Metal ions The gummy-like confections according to the present invention contain metal ions. The metal ions preferably include metal ions that react with amidated low-methoxyl pectin to form a gel. For example, it can contain calcium ions, magnesium ions, potassium ions, and sodium ions, and particularly preferably contains calcium ions. The amount of substance of the metal ions that react with amidated low-methoxyl pectin to form a gel contained per 1 g of the gummy-like confection is preferably 3.0×10 -6 mol / g or more, more preferably 5.0×10 -6 mol / g or more, still more preferably 7.0×10 -6 mol / g or more. Also, the amount of substance of the metal ions that react with amidated low-methoxyl pectin to form a gel contained per 1 g of the gummy-like confection is preferably 2.3×10 -4 mol / g or less, more preferably 4.5×10 -5 mol / g or less, still more preferably 9.2×10 -6 mol / g or less.

[0061] Metal ions can be included in the form of metal salts. Specifically, it is preferable to include metal salts that react with amidated low-methoxyl pectin to form a gel. For example, they can be included in the form of lactates, phosphates, or chlorides, but in the form of lactates is particularly preferred.

[0062] The amount of metal salt that reacts with amidated low-methoxyl pectin to form a gel, contained in 1g of gummy candy, is preferably 3.0 × 10⁻¹⁴. -6 mol / g or higher, more preferably 5.0 × 10 -6 mol / g or higher, more preferably 7.0 × 10⁻⁶ -6 The amount is mol / g or greater. Furthermore, the amount of metal salt that reacts with amidated low-methoxyl pectin to form a gel, contained in 1g of gummy candy, is preferably 2.3 × 10⁻⁶. -4 mol / g or less, more preferably 4.5 × 10 -5 mol / g or less, more preferably 9.2 × 10 -6 It is less than or equal to mol / g. The content of the metal salt that reacts with amidated low-methoxyl pectin to form a gel in the gummy candy is preferably 0.05% by mass or more, more preferably 0.08% by mass or more, and even more preferably 0.1% by mass or more. Furthermore, the content of the metal salt that reacts with amidated low-methoxyl pectin to form a gel in the gummy candy is preferably 5% by mass or less, more preferably 1% by mass or less, and even more preferably 0.2% by mass or less.

[0063] The content of the metal salt that reacts with amidated low-methoxyl pectin to form a gel in the gummy candy is preferably 0.05 times or more, and more preferably 0.08 times or more, relative to the content of amidated low-methoxyl pectin in the gummy candy. Furthermore, the content of the metal salt that reacts with amidated low-methoxyl pectin to form a gel in the gummy candy is preferably 0.20 times or less, and more preferably 0.15 times or less, relative to the content of amidated low-methoxyl pectin in the gummy candy.

[0064] Chelatives The gummy candy according to the present invention contains a chelating agent. The inclusion of a chelating agent delays the reaction between amidated low-methoxyl pectin and metal ions, thereby improving the suitability for manufacturing. Examples of chelating agents include sodium citrate, sodium metaphosphate, sodium tripolyphosphate, and disodium dihydrogen pyrophosphate, but sodium tripolyphosphate is particularly preferred. The gel formation inhibitory effect of these chelating agents varies greatly depending on the type. If the content of a chelating agent with a high chelating effect is too high, gel formation will be strongly inhibited. On the other hand, if a chelating agent with a low chelating effect is used, or if the content of the chelating agent is too low, pre-gel formation may occur during manufacturing. Therefore, it is necessary to appropriately adjust the type, combination, and content of the chelating agent.

[0065] The chelating agent content of the gummy candy is preferably 0.12% by mass or more, more preferably 0.36% by mass or more, and even more preferably 0.6% by mass or more. Furthermore, the chelating agent content is preferably 3.3% by mass or less, more preferably 2.2% by mass or less, and even more preferably 1.1% by mass or less.

[0066] The chelating agent content of the gummy candy is preferably 0.2 times or more, more preferably 0.4 times or more, relative to the amidated low-methoxyl pectin content of the gummy candy. Furthermore, the chelating agent content of the gummy candy is preferably 0.8 times or less, more preferably 0.6 times or less, relative to the amidated low-methoxyl pectin content of the gummy candy.

[0067] Furthermore, the chelating agent content of the gummy candy is preferably at least twice, and more preferably at least four times, the content of the metal salt that reacts with the amidated low-methoxyl pectin in the gummy candy to form a gel. Furthermore, the chelating agent content of the gummy candy is preferably 8 times or less, and more preferably 6 times or less, the content of the metal salt that reacts with the amidated low-methoxyl pectin in the gummy candy to form a gel.

[0068] Sugars The gummy candy according to the present invention contains corn syrup and sugar as sugars. Other sugars that may be included include glucose, reduced corn syrup, and fructose.

[0069] Examples of corn syrups include enzyme-activated corn syrup and acid-activated corn syrup, but in the present invention, acid-activated corn syrup can be preferably used. Furthermore, there are various types of corn syrup, such as those mainly composed of monosaccharides and those mainly composed of high molecular weights like oligosaccharides. However, in this invention, it is preferable to select the type of corn syrup so that the monosaccharide content of the gummy candy falls within a desirable range, taking into consideration the amount of monosaccharides contained in other raw materials such as honey.

[0070] The solid content of the corn syrup is preferably 60% or more, more preferably 70% or more, and even more preferably 75% by mass or more. Furthermore, the solid content of the corn syrup is preferably 90% or less, more preferably 85% or less, and more preferably 80% or less.

[0071] The monosaccharide content of the corn syrup is preferably 30% by mass or less, more preferably 25% by mass or less, and even more preferably 20% by mass or less. In gummy candies, monosaccharides inhibit the ability to maintain their shape and cause stickiness. By adjusting the monosaccharide content of corn syrup and the solid content derived from corn syrup in the gummy candy, the monosaccharide content of the gummy candy can be reduced to 40% by mass or less.

[0072] The DE of the corn syrup is preferably 40 or higher. Furthermore, the DE of the corn syrup is preferably 50 or lower, and more preferably 45 or lower. Corn syrup with a high DE (Dioxide Efficiency) tends to have low viscosity, high sweetness, and be easy to handle. On the other hand, corn syrup with a low DE is less likely to become sticky when used in gummy candies. By adjusting the DE of corn syrup and the solid content derived from corn syrup in gummy candies, the glucose equivalent mass of direct reducing sugars per 100g of gummy candy can be adjusted.

[0073] The solid content of the gummy candy derived from corn syrup in the present invention is preferably 5% by mass or more, more preferably 10% by mass or more, and even more preferably 15% by mass or more. Furthermore, the solid content of the gummy candy derived from corn syrup according to the present invention is preferably 30% by mass or less, more preferably 25% by mass or less, and even more preferably 20% by mass or less.

[0074] The main component of sugar is sucrose (a disaccharide), and since it does not have reducing substituents at its ends, its DE is virtually zero. Therefore, the effect of sugar on the shape retention and stickiness of gummy candies is minimal.

[0075] The sugar content of the gummy candy is preferably 15% by mass or more, more preferably 20% by mass or more, and even more preferably 35% by mass or more. Furthermore, the sugar content of the gummy candy is preferably 55% by mass or less, more preferably 50% by mass or less, and even more preferably 45% by mass or less. If the sugar content of gummy candies is too high, the sugar will crystallize on the surface of the candy over time, resulting in a gritty texture. By keeping the sugar content below the upper limit mentioned above, the crystallization of sugar can be suppressed.

[0076] In addition, glucose, reduced starch syrup, and fructose may be included as other sugars.

[0077] ·acid Since honey contains acid, the gummy candy according to the present invention contains acid, but in addition to the acid derived from honey, an additional acid may be added. By adding acid, the pH can be lowered, increasing the gel's strength. This improves the ability of gummy candies to maintain their shape and reduces stickiness.

[0078] Organic acids can be preferably used as the acid. For example, acids selected from gluconic acid, citric acid, malic acid, lactic acid, ascorbic acid, and maltobionic acid can be used. Among these, gluconic acid is a component found in common honey, has a mild acidity, and is particularly preferable because it does not have a strong sour taste even when the pH is lowered to the same level as other organic acids. Other natural ingredients, such as fruit juice, may also be used.

[0079] The content of acids other than honey-derived acids in the gummy candy is preferably 0.01% by mass or more, more preferably 0.1% by mass or more, and even more preferably 0.3% by mass or more. By keeping the acid content of acids other than honey-derived acids in the gummy candy above the lower limit mentioned above, the pH can be lowered and the gel strength can be increased. This improves the self-standing shape retention of the gummy candy and suppresses stickiness. Furthermore, the content of acids other than honey-derived acids in the gummy candy is preferably 1% by mass or less, more preferably 0.5% by mass or less. Also, no acids may be added. By keeping the content of acids other than honey-derived acids in the gummy candy below the above upper limit, it is possible to obtain a gummy candy that is not too sour. Furthermore, by keeping the content of acids other than honey-derived acids below the above upper limit, the formation of pregel can be suppressed, resulting in better filling quality.

[0080] • Buffer salt The gummy candy according to the present invention may contain a buffer salt. In particular, if it contains an acid, it is preferable to also contain a buffer salt. A buffer salt is a substance that slows down the change in pH when an acid is added; for example, a salt of a weak acid can be used. Sodium lactate can preferably be used as a buffer salt.

[0081] The buffer salt content of the gummy candy is preferably 0.01% by mass or more, and more preferably 0.1% by mass or more. Furthermore, the buffer salt content of the gummy candy is preferably 1% by mass or less, and more preferably 0.5% by mass or less.

[0082] • Propolis and / or royal jelly The gummy candy according to the present invention preferably contains propolis and / or royal jelly. The inclusion of propolis and / or royal jelly enhances the honey flavor of the gummy candy. Furthermore, the inclusion of propolis and / or royal jelly results in a gummy candy with a tingling, medicinal flavor.

[0083] The content of propolis and / or royal jelly is preferably 0.001% by mass or more, more preferably 0.005% by mass or more, and even more preferably 0.01% by mass or more. Furthermore, the content of propolis and / or royal jelly is preferably 0.1% by mass or less, more preferably 0.05% by mass or less. It is also possible to omit propolis and / or royal jelly. It is preferable to adjust the content of propolis and / or royal jelly according to the desired flavor.

[0084] Other ingredients that may be included The gummy candy according to the present invention may contain flavorings, but it is preferable that the amount of flavorings is kept to a minimum. The flavoring content of the gummy candy according to the present invention is preferably 0.1% by mass or less, more preferably 0.01% by mass or less, and even more preferably 0% by mass. The gummy candy according to the present invention has the natural flavor of honey even without containing any flavorings. Furthermore, the term "authentic honey flavor" refers to the fact that the flavor of the gummy candy is derived from honey and ingredients derived from honey (such as propolis and royal jelly), rather than from artificial flavorings.

[0085] Furthermore, the gummy candy according to the present invention may contain coloring agents, but it is preferable that the amount of coloring agents be kept as low as possible. The colorant content according to the present invention is preferably 0.1% by mass or less, more preferably 0.01% by mass or less, and even more preferably 0% by mass. The gummy candy according to the present invention has the natural color of honey even without containing any coloring agents. Furthermore, the term "natural honey color" refers to the fact that the color of the gummy candy is derived from honey and ingredients derived from honey (such as propolis and royal jelly), and not from artificial coloring.

[0086] <Coating> The gummy candy according to the present invention may have a surface coating. For example, it can be coated with oil, granulated sugar, wafer paper, chocolate, fruit powder (especially freeze-dried fruit), flavoring, or other powdered food products. Examples of oils include animal fats and vegetable oils, but vegetable oils are preferred. Among vegetable oils, oil preparations containing carnauba oil are particularly preferred. The coating can prevent adhesion. Figure 1 shows the appearance of an oil-coated gummy candy. Furthermore, crystallization of gummy candies can be suppressed by coating their surface. In particular, crystallization can be suppressed if the coating agent contains trehalose and buffer salts.

[0087] <Manufacturing method for gummy candy> The present invention provides a method for producing gummy candy, comprising a filling step of filling a mold with a syrup containing honey, amidated low-methoxyl pectin, metal ions, a chelating agent, sugar, and corn syrup, and a cooling, solidification, and drying step of cooling, solidifying, and drying the syrup filled into the mold in the filling step. The above syrup is preferably produced by a concentration process, in which a mixture containing honey, amidated low-methoxyl pectin, metal ions, a chelating agent, sugar, and corn syrup is heated and concentrated. A simple example of the manufacturing process flow is shown in Figure 2.

[0088] ·Raw materials The gummy candy according to the present invention can use the ingredients described in <Ingredients for Gummy Candy>. Here, we will explain the weight ratio of each ingredient to the total weight of the ingredients. Furthermore, because moisture is reduced during the concentration and cooling / solidification / drying processes described later, the content of each ingredient in the finished gummy candy will differ from the weight ratio of each ingredient to the total weight of the ingredients. Furthermore, as will be explained later, the raw materials include those included in the mixture used in the concentration process and those added to the syrup obtained in the concentration process. Here, we will explain the weight ratio of each raw material to the total weight of the raw materials, regardless of the timing of addition. By adjusting the weight ratio of each ingredient to the total weight of the ingredients within the following ranges, the content of each ingredient in the finished gummy candy candy can be adjusted.

[0089] The weight percentage of honey in relation to the total weight of the raw materials is preferably 5% by mass or more, more preferably 8% by mass or more, and even more preferably 15% by mass or more. Furthermore, the proportion of honey by weight to the total weight of the raw materials is preferably 50% by mass or less, more preferably 40% by mass or less, and even more preferably 35% by mass or less.

[0090] The weight ratio of amidated low-methoxyl pectin to the total weight of the raw materials is preferably 0.8% by mass or more, more preferably 1.0% by mass or more, and even more preferably 1.2% by mass or more. Furthermore, the proportion of amidated low-methoxyl pectin to the total weight of the raw materials is preferably 3% by mass or less, more preferably 2% by mass or less.

[0091] The gummy candy according to the present invention contains metal ions, and a metal salt can be used as the raw material containing metal ions. Preferably, the metal salt is a metal salt that reacts with amidated low-methoxyl pectin to form a gel. The amount of metal salt that reacts with amidated low-methoxyl pectin to form a gel, contained per gram of the total raw material, is preferably 3.7 × 10⁻⁶. -6 mol / g or more, more preferably 4.6 × 10 -6 mol / g or higher, more preferably 5.5 × 10 -6 The concentration is mol / g or higher. Furthermore, the amount of metal salt that reacts with amidated low-methoxyl pectin to form a gel, contained per gram of the total raw material, is preferably 1.8 × 10⁻⁶. -4 mol / g or less, more preferably 4.6 × 10 -5 mol / g or less, more preferably 8.1 × 10⁻⁶ -4 It is less than or equal to mol / g. The weight ratio of the metal salt that reacts with amidated low-methoxyl pectin to form a gel, relative to the total weight of the raw materials, is preferably 0.08% by mass or more, more preferably 0.10% by mass or more, and even more preferably 0.12% by mass or more. Furthermore, the weight ratio of the metal salt that reacts with amidated low-methoxyl pectin to form a gel, relative to the total weight of the raw materials, is preferably 3% by mass or less, more preferably 1% by mass or less, and even more preferably 0.2% by mass or less.

[0092] The amount of metal salt that reacts with the amidated low-methoxyl pectin contained in the entire raw material to form a gel is preferably 2.3 × 10⁻¹⁴ in relation to the weight of the amidated low-methoxyl pectin contained in the entire raw material. -4 mol / g or higher, more preferably 3.4 × 10⁻⁶ -4 The concentration is mol / g or higher. Furthermore, the amount of metal salt that reacts with the amidated low-methoxyl pectin contained in the entire raw material to form a gel is preferably 4.6 × 10⁻¹⁶ in relation to the weight of the amidated low-methoxyl pectin contained in the entire raw material. -3 mol / g or less, more preferably 2.3 × 10⁻⁶ -3 It is less than or equal to mol / g. The weight ratio of the metal salt that reacts with amidated low-methoxyl pectin to form a gel, relative to the total weight of the raw materials, is preferably 0.05 times or more, more preferably 0.075 times or more, relative to the weight ratio of amidated low-methoxyl pectin, relative to the total weight of the raw materials. Furthermore, the weight ratio of the metal salt that reacts with amidated low-methoxyl pectin to form a gel, relative to the total weight of the raw materials, is preferably 1 time or less, more preferably 0.5 times or less, relative to the weight ratio of amidated low-methoxyl pectin, relative to the total weight of the raw materials.

[0093] The weight ratio of the chelating agent to the total weight of the raw materials is preferably 0.1% by mass or more, more preferably 0.3% by mass or more, and even more preferably 0.5% by mass or more. Furthermore, the weight ratio of the chelating agent to the total weight of the raw materials is preferably 3% by mass or less, more preferably 2% by mass or less, and even more preferably 1% by mass or less.

[0094] The weight ratio of the chelating agent to the total weight of the raw materials is preferably 0.3 times or more, more preferably 0.4 times or more, compared to the weight ratio of low-methoxyl pectin to the total weight of the raw materials. Furthermore, the weight ratio of the chelating agent to the total weight of the raw materials is preferably 1 time or less, more preferably 0.8 times or less, compared to the weight ratio of low-methoxyl pectin to the total weight of the raw materials.

[0095] The weight ratio of the chelating agent to the total weight of the raw materials is preferably 2 times or more, more preferably 4 times or more, than the weight ratio of the metal salt that reacts with amidated low-methoxyl pectin to form a gel, relative to the total weight of the raw materials. Furthermore, the weight ratio of the chelating agent to the total weight of the raw materials is preferably 10 times or less, more preferably 6 times or less, than the weight ratio of the metal salt that reacts with amidated low-methoxyl pectin to form a gel, relative to the total weight of the raw materials.

[0096] The proportion of water by weight to the total weight of the raw materials is preferably 5% by mass or more, more preferably 10% by mass or more. Furthermore, the proportion of water by weight to the total weight of the raw materials is preferably 25% by mass or less, more preferably 20% by mass or less.

[0097] The weight ratio of corn syrup to the total weight of the raw materials is preferably 5% by mass or more, more preferably 10% by mass or more, and even more preferably 15% by mass or more. Furthermore, the weight ratio of corn syrup to the total weight of the raw materials is preferably 40% by mass or less, more preferably 30% by mass or less, and even more preferably 25% by mass or less.

[0098] The weight ratio of sugar to the total weight of the raw materials is preferably 20% by mass or more, more preferably 25% by mass or more, and even more preferably 30% by mass or more. Furthermore, the weight ratio of sugar to the total weight of the raw materials is preferably 50% by mass or less, more preferably 45% by mass or less, and even more preferably 40% by mass or less.

[0099] Since honey contains acid, the gummy candy according to the present invention contains acid, but in addition to the acid derived from honey, an additional acid may be added. The proportion of the added acid to the total weight of the raw materials is preferably 0.01% by mass or more, more preferably 0.1% by mass or more, and even more preferably 0.3% by mass or more. Furthermore, the proportion of the added acid to the total weight of the raw materials is preferably 1% by mass or less, more preferably 0.5% by mass or less. Alternatively, the addition of acid may be omitted.

[0100] The weight ratio of buffer salt to the total weight of raw materials is preferably 0.01% by mass or more, and more preferably 0.1% by mass or more. Furthermore, the weight ratio of buffer salt to the total weight of the raw materials is preferably 1% by mass or less, and more preferably 0.5% by mass or less.

[0101] The weight ratio of propolis and / or royal jelly to the total weight of the raw materials is preferably 0.001% by mass or more, more preferably 0.005% by mass or more, and even more preferably 0.01% by mass or more. Furthermore, the weight ratio of propolis and / or royal jelly to the total weight of the raw materials is preferably 0.1% by mass or less, more preferably 0.05% by mass or less. Also, the product does not need to contain propolis and / or royal jelly.

[0102] • Mixing of raw materials First, all or part of the raw materials are mixed to obtain a mixture. Preferably, the mixture contains at least honey, amidated low-methoxyl pectin, metal ions, a chelating agent, sugar, and corn syrup.

[0103] When mixing the raw materials, it is preferable to dissolve the amidated low-methoxyl pectin, chelating agent, and metal ions in water before mixing them with the other raw materials. This allows for dispersion of the amidated low-methoxyl pectin, chelating agent, and metal ions, resulting in a gummy candy with a uniform gel.

[0104] ·Concentration process In the concentration process, it is preferable to heat and concentrate a mixture containing honey, amidated low-methoxyl pectin, metal ions, a chelating agent, sugar, and corn syrup.

[0105] In the concentration process, it is preferable to appropriately adjust the temperature and heating time so that the solid content falls within the above range. The temperature during the concentration process is preferably 105°C or higher, more preferably 110°C or higher. Furthermore, the temperature during the concentration process is preferably 125°C or lower, more preferably 120°C or lower. Furthermore, the heating time in the concentration process is preferably 5 minutes or more, more preferably 7 minutes or more. Also, the heating time in the concentration process is preferably 15 minutes or less, more preferably 10 minutes or less.

[0106] • Addition of additional ingredients Some of the raw materials may be added to the syrup obtained in the concentration process.

[0107] Honey may be added to the syrup obtained in the concentration process. Adding honey after the concentration process suppresses the heat history, inhibits the browning of the sugars in the honey and the volatilization of its aroma, resulting in a gummy candy that is lighter in color and has a stronger honey aroma. The honey further added to the syrup obtained in the concentration process is preferably 20% by mass or more, more preferably 40% by mass or more, of the total amount of honey used in the blend. Furthermore, the honey further added to the syrup obtained in the concentration process is preferably 80% by mass or less, more preferably 60% by mass or less, of the total amount of honey used in the blend.

[0108] Furthermore, an acid may be added to the syrup obtained in the concentration process. The specific type of acid and the amount added are as described above. By adding acid to the syrup obtained in the concentration process, the pH can be lowered and the strength of the gel can be increased. This improves the ability of the gummy candy to maintain its shape and suppresses stickiness.

[0109] Additionally, buffer salts may be added to the syrup obtained in the concentration process. By adding a buffer salt along with the acid, the change in pH can be slowed down.

[0110] Furthermore, propolis and / or royal jelly may be added to the syrup obtained in the concentration process. The amount of propolis and / or royal jelly to be added is as described above. By adding propolis and / or royal jelly to the syrup obtained in the concentration process, the honey flavor of the gummy candy becomes stronger. In addition, the inclusion of propolis and / or royal jelly results in a gummy candy with a tingling flavor that gives the impression of medicinal effects. It is preferable to adjust the amount of propolis and / or royal jelly added depending on the desired flavor.

[0111] Furthermore, acidulants, fruit juice, etc., may be added to the syrup obtained in the concentration process.

[0112] ·Filling process The present invention provides a method for producing gummy candy, which includes a filling step of filling a mold with a syrup containing honey, amidated low-methoxyl pectin, metal ions, a chelating agent, sugar, and corn syrup.

[0113] The solid content of the syrup used in the filling process is preferably 70% or more, more preferably 75% or more. Furthermore, the solid content of the syrup is preferably 85% or less, more preferably 80% or less. Alternatively, Brix can be used as an indicator instead of solid content.

[0114] The pH of the syrup used in the filling process is preferably 3.7 or higher, more preferably 3.9 or higher, and even more preferably 4.0 or higher. By raising the pH of the syrup used in the filling process to above the lower limit mentioned above, it is possible to obtain a gummy candy that is not too sour. In addition, the formation of pregel is suppressed, and the filling quality is improved. Furthermore, the pH of the syrup used in the filling process is preferably 5.0 or lower, more preferably 4.8 or lower, and even more preferably 4.5 or lower. By lowering the pH to below the upper limit mentioned above, the gel's strength can be increased. This improves the ability of gummy candies to maintain their shape and prevents stickiness. The pH of the syrup used in the filling process can be determined by measuring the pH of the liquid obtained by heating and dissolving the resulting gummy candy.

[0115] In a typical large-scale production line for gummy candies, the syrup is transported through pipes between the concentration and filling stages. Considering the time it takes for the syrup to travel through the pipes and the time it stays in tanks during transport, it can take approximately 30 minutes from the concentration to the filling stage. In the present invention, it is preferable to adjust the type and amount of gelling agent, metal ions, and chelating agent, as well as the solid content of the syrup and the pH of the syrup, so that pregel does not form between the concentration process and the filling process. In other words, in the present invention, it is preferable to adjust the type and amount of gelling agent, metal ions, and chelating agent, as well as the solid content value of the syrup and the pH of the syrup, so that pregel does not form while the syrup subjected to the filling process is held at a temperature of 70°C to 75°C for 30 minutes.

[0116] The mold used in the filling process is not particularly limited. Starch molds, silicone molds, metal molds, etc., can be used, but starch molds are particularly preferred.

[0117] ·Cooling solidification drying process The present invention provides a method for producing gummy candy, which includes a cooling, solidification, and drying step in which the syrup filled into the mold in the filling step is cooled, solidified, and dried. The cooling, solidification, and drying process is preferably carried out until the solid content is 70% by mass or more, more preferably 80% by mass or more. Furthermore, the cooling, solidification, and drying process is preferably carried out within a range where the solid content is 95% by mass or less, more preferably 90% by mass or less, and even more preferably 85% by mass or less. The longer the cooling, solidification, and drying process, the higher the solid content tends to be, and the shorter the cooling, solidification, and drying process, the lower the solid content tends to be. The time and temperature of the cooling, solidification, and drying process can be adjusted to obtain a gummy candy with a desirable solid content.

[0118] The cooling, solidification, and drying process preferably includes a primary drying process in which the product is cooled, solidified, and dried while still in the mold, and a secondary drying process in which the product is further cooled, solidified, and dried after being removed from the mold.

[0119] The initial drying process is preferably carried out until gelation is complete. The duration of the primary drying process is preferably 12 hours or more, more preferably 24 hours or more, and even more preferably 40 hours or more. The longer the duration of the primary drying process, the higher the solid content tends to be, and the shorter the duration of the primary drying process, the lower the solid content tends to be. The temperature of the primary drying process is preferably between 20°C and 55°C. The solid content after the primary drying process is preferably 80% by mass or more, more preferably 82% by mass or more. Furthermore, the solid content after the primary drying process is preferably 88% by mass or less, more preferably 85% by mass or less.

[0120] Further moisture can be removed through a secondary drying process. The duration of the secondary drying process is preferably 24 hours or more, more preferably 48 hours or more. Furthermore, the duration of the secondary drying process is preferably 96 hours or less, more preferably 72 hours or less. The longer the secondary drying process, the higher the solid content tends to be, and the shorter the secondary drying process, the lower the solid content tends to be. The temperature of the secondary drying step is preferably 20°C or higher, more preferably 25°C or higher. Furthermore, the temperature of the secondary drying step is 55°C or lower, more preferably 45°C or lower. The solid content after the secondary drying process is preferably 70% by mass or more, more preferably 80% by mass or more. Furthermore, the solid content after the secondary drying process is preferably 90% by mass or less, more preferably 90% by mass or less.

[0121] If a secondary drying process is not included, it is preferable to dry the product using only the primary drying process (without removing it from the mold) until it reaches the state after the completion of the secondary drying process. [Examples]

[0122] <About the ingredients> The raw materials used in the examples and comparative examples are as follows: • Honey Solid content value: 80% by mass Monosaccharide content: 69.3% by mass DE:69.3 • Acid-fermented starch syrup Solid content value: 75.5% by mass Monosaccharide content: 17% by mass DE:31.5 ·sugar Solid content value: 99.9% by mass Monosaccharide content: 0% by mass • Hydrated crystalline glucose Solid content value: 91.5% by mass Monosaccharide content 90.6% by mass DE:90.6 · Amidated LM pectin Degree of esterification: 16-24% Degree of amidation: 20-25% • Chelating agents (trisodium citrate, sodium dihydrogen pyrophosphate, sodium tripolyphosphate) • Calcium lactate • Gluconic acid Sodium lactate • Propolis tincture 20% Royal jelly • Oil (carnauba wax, for coating)

[0123] <Test Example 1> Gummy candies were manufactured using the formulations listed in Table 1. A simple manufacturing flow chart is shown in Figure 2.

[0124] Amidated low-methoxyl pectin, a chelating agent, calcium lactate, and water were mixed and completely dissolved using a high-speed mixer while heating as needed to remove any lumps, thereby preparing a pectin solution. Next, the obtained pectin solution was added to a mixture of corn syrup, sugar, and honey, and heated while stirring until concentrated to the Brix values ​​listed in Table 2 (concentration step). The temperature during the concentration step was 110°C and the heating time was 8 minutes. The Brix level of the syrup was measured using a Brix meter (ATAGO MASTER-100H). The syrup obtained by heating and concentration was held at a temperature of 70°C to 75°C for 30 minutes. After 30 minutes, the pH of the syrup was measured using a pH meter (LAQUA, HORIBA). The syrup was then poured into starch molds and filled, and left to stand at 25°C for 48 hours (primary drying process). After that, the syrup was removed from the starch molds and the surface was coated with oil. After that, it was left to stand at 25°C for 72 hours to perform a secondary drying process, and then collected and used as an evaluation sample. The 30-minute holding period before the filling process was performed to replicate the time it takes to reach the filling process in an actual manufacturing line.

[0125] When pouring and filling the starch mold, the suitability of the pouring and filling process was evaluated (Table 2). Good pouring and filling suitability indicates that the syrup, even after being held at a liquid temperature of 70°C to 75°C for 30 minutes, did not gel and was fluid enough to fall naturally at a smooth and stable rate. On the other hand, poor filling suitability indicates that a loose, fine gel (pregel) formed in the syrup during the 30 minutes at a liquid temperature of 70°C to 75°C, making filling impossible.

[0126] The solid content of the obtained gummy candies was measured. The shape retention, honey flavor, acidity, stickiness, and crystallization of the gummy candies were also evaluated. Furthermore, the monosaccharide ratio and the glucose equivalent mass of direct reducing sugars per 100g of gummy candy were calculated. The results are shown in Table 2. The evaluation methods are as follows.

[0127] • Solid content The solid content of gummy candies was measured using a reduced-pressure heating and drying method. Specifically, the gummy candies were placed in a polyethylene film bag, rolled thinly, and dried for 4 hours under conditions of 0.1 MPa and 100°C. After drying, the weight of the gummy candies was measured, and the solid content was defined as the ratio of the weight of the gummy candies to the weight of the gummy candies before drying.

[0128] • Self-supporting shape retention The resulting gummy candies were left to stand and their ability to stand on their own was evaluated visually. ×: Lacks self-supporting shape retention; flows and deforms when left stationary. △: Somewhat self-supporting, but with poor shape retention and easily deformed. ○: Possesses the ability to maintain its shape and stand on its own. ◎: Possesses stronger, self-supporting shape retention.

[0129] • Honey flavor The resulting gummy candies were tasted by five panelists trained in sensory evaluation and evaluated on a scale of 1 to 5 as follows. 1: The honey flavor is weak and insufficient. 2: The honey flavor is a little weak. 3: You can really taste the honey flavor. 4: You can taste a strong honey flavor. 5: The honey flavor is too strong, leaving a lingering aftertaste. Table 2 shows the average of the evaluation scores from the five panelists. An average evaluation score of 2 to 4 indicates a desirable flavor.

[0130] ·acidity The resulting gummy candies were tasted by five panelists trained in sensory evaluation and evaluated on a scale of 1 to 5 as follows. 1: There is almost no sourness. 2: Slightly sour taste 3: You can clearly taste the sourness. The average of the evaluation scores from the five panelists is shown in Table 2. An average evaluation score of 2 or less is considered a suitable level of acidity.

[0131] Stickiness The resulting gummy-like candy was touched to evaluate whether or not it was sticky.

[0132] Crystallization After manufacturing, gummy candies were stored for 6 months at a temperature of 25°C and a humidity of 60%. The state of crystallization was evaluated by cutting the candies in half and visually inspecting the cross-section. Examples 2 and 6 also include cross-sectional photographs (Figures 3 and 4).

[0133] • Percentage of solids derived from honey The solid content ratio of the gummy candy measured using the method described above, along with the preparation process and the solid content of the honey used as an ingredient, was used to calculate the solid content derived from the honey. The calculation method is as follows: Honey-derived solids content (mass %) = (Weight of honey-derived solids in gummy candy / Weight of gummy candy) × 100

[0134] ·Monosaccharide content The monosaccharide content of the resulting gummy candy was determined using the following formula. Monosaccharide content (by mass) of gummy candies = Monosaccharide content derived from honey (by mass) + Monosaccharide content derived from corn syrup (mass %)

[0135] The monosaccharide content derived from honey (by mass) = (((Monosaccharide content of honey (by mass) / 100) × Ratio of honey weight to total weight of raw materials (by mass)) / ((Solid content of raw materials (%) / Solid content of gummy candy (%)) × 100)) × 100 The numerator of this equation represents how many grams of honey-derived monosaccharides are contained in 100g of raw material. In the gummy manufacturing process in this example, the content of ingredients other than water does not change, so this value is equal to the weight of honey-derived monosaccharides contained in the gummy-like candy obtained from 100g of raw material. The denominator of this equation represents how many grams of gummy candy are obtained from 100g of raw material. In other words, this formula calculates the monosaccharide content of honey-derived gummy candy, using the weight of the gummy candy obtained from 100g of raw material as the unit quantity.

[0136] Monosaccharide content derived from corn syrup (mass%) = (((Monosaccharide content of corn syrup (mass%) / 100) × Ratio of the weight of corn syrup to the total weight of raw materials (mass%)) / ((Solid content of raw materials (%) / Solid content of gummy candy (%)) × 100)) × 100 The numerator of this formula represents how many grams of monosaccharides derived from corn syrup are contained in 100g of raw material. In the gummy manufacturing process in this example, the content of ingredients other than water does not change, so this value is equal to the weight of monosaccharides derived from corn syrup contained in the gummy-like candy obtained from 100g of raw material. The denominator of this formula represents how many grams of gummy candy are obtained from 100g of raw material. In other words, this formula calculates the monosaccharide content derived from corn syrup in gummy candies, using the weight of the gummy candy obtained from 100g of raw material as the unit quantity.

[0137] In the raw materials for Test Example 1, honey and corn syrup are the only ones that contain monosaccharides. Therefore, the sum of the monosaccharide content derived from honey and the monosaccharide content derived from corn syrup represents the monosaccharide content of the gummy candy. The monosaccharide content of honey was assumed to be 69.3% by mass, and the monosaccharide content of corn syrup was assumed to be 17% by mass. The monosaccharide content of honey is a value obtained by analysis using the method specified by the National Honey Fair Trade Council.

[0138] • Glucose equivalent amount of direct reducing sugars per 100g of gummy candy The glucose equivalent mass of direct reducing sugars per 100g of the obtained gummy candy was calculated using the following formula. Glucose equivalent mass of direct reducing sugars per 100g of gummy candy = Glucose equivalent mass of direct reducing sugars derived from honey per 100g of gummy candy +Glucose equivalent mass of direct reducing sugars derived from corn syrup per 100g of gummy candy

[0139] Glucose equivalent amount of direct reducing sugars derived from honey per 100g of gummy candy =(((Honey DE / 100) × Percentage of honey weight in total weight of raw materials (mass %)) / ((Solid content of raw materials (%) / Solid content of gummy candy (%)) × 100)) × 100 The numerator of this formula represents the glucose equivalent mass of honey-derived direct reducing sugars contained in 100g of raw material. In the gummy manufacturing process in this example, the content of ingredients other than water does not change, so this value is equal to the glucose equivalent mass of honey-derived direct reducing sugars contained in the gummy-like candy obtained from 100g of raw material. The denominator of this formula represents how many grams of gummy candy are obtained from 100g of raw material. In other words, this formula calculates the converted mass of honey-derived direct reducing sugars per 100g of gummy candy, using the weight of the gummy candy obtained from 100g of raw material as the unit quantity.

[0140] Glucose equivalent mass of direct reducing sugars derived from corn syrup per 100g of gummy candy =(((DE of corn syrup / 100) × Percentage of weight derived from corn syrup relative to the total weight of raw materials (mass %)) / ((Solid content of raw materials (%) / Solid content of gummy candy (%)) × 100) × 100 The numerator of this formula represents the glucose equivalent mass of direct reducing sugars derived from corn syrup contained in 100g of raw material. In the gummy manufacturing process in this example, the content of ingredients other than water does not change, so this value is equal to the glucose equivalent mass of direct reducing sugars derived from corn syrup contained in the gummy-like candy obtained from 100g of raw material. The denominator of this formula represents how many grams of gummy candy are obtained from 100g of raw material. In other words, this formula calculates the converted mass of direct reducing sugars derived from corn syrup per 100g of gummy candy, using the weight of the gummy candy obtained from 100g of raw material as the unit quantity.

[0141] In the raw materials of Test Example 1, honey and corn syrup are the ones that contain direct reducing sugars. Therefore, the sum of the glucose equivalent mass of direct reducing sugars derived from honey per 100g of gummy candy and the glucose equivalent mass of direct reducing sugars derived from corn syrup per 100g of gummy candy equals the glucose equivalent mass of direct reducing sugars per 100g of gummy candy.

[0142] [Table 1]

[0143] [Table 2]

[0144] The gummy candies of Examples 1-6 had the ability to stand upright and retain their shape, and were not sticky. On the other hand, the gummy candy of Comparative Example 1 lacked the ability to stand upright and retain its shape, flowed and deformed when left standing, and became sticky. Furthermore, even when removed from the starch mold after the primary drying process, Comparative Example 1 did not have the ability to stand upright and retained its shape, and was also sticky. Based on the above, the gummy-like candy of Comparative Example 1 cannot be marketed as a type of gummy candy meant to be eaten by pinching. Comparative Example 1 lacks the ability to maintain its shape and is sticky because of its high monosaccharide content and high glucose equivalent mass of direct reducing sugars. In particular, Comparative Example 1 has a high monosaccharide content derived from honey and a high glucose equivalent mass of direct reducing sugars derived from honey, which is thought to be the cause of its lack of shape retention and stickiness.

[0145] Furthermore, the higher the proportion of honey in the total weight of the raw materials, the greater the amount of solids derived from honey, and the lower the pH of the syrup tended to be. This is because honey itself has a pH of around 3.7, so the higher the proportion of honey in the total weight of the raw materials, the closer the pH approaches 3.7.

[0146] Furthermore, the gummy candies in Examples 1-4 and 6 received a good rating for honey flavor, ranging from 2 to 4. Example 5 had a slightly weak honey flavor. On the other hand, the gummy candy in Comparative Example 1 had an overly strong honey flavor, resulting in an unpleasant aftertaste. The higher the proportion of honey in the total weight of the raw materials, the higher the solid content derived from honey and the stronger the honey flavor tended to be. Conversely, the lower the proportion of honey in the total weight of the raw materials, the lower the solid content derived from honey and the weaker the honey flavor tended to be.

[0147] Furthermore, the gummy candies of Examples 1-5 and Comparative Example 1 showed no crystallization even after being left to stand for 6 months under conditions of 25°C and 60% humidity after manufacturing. On the other hand, the gummy candy of Example 6 showed crystallization after being left to stand for 6 months under the same conditions, resulting in a gritty texture. This was due to the crystallization of sugar.

[0148] <Test Example 2> Gummy candies were manufactured using the formulations shown in Table 3, in the same manner as in Test Example 1. The hydrated crystalline glucose was mixed with corn syrup, sugar, and honey. Using the same method as in Test Example 1, Brix, pH, suitability for pouring and filling, solid content, self-standing shape retention, honey flavor, acidity, stickiness, crystallization, and honey-derived solid content were evaluated (Table 4). Furthermore, the monosaccharide content was calculated including monosaccharides derived from hydrated crystalline glucose, and the glucose equivalent mass of direct reducing sugars per 100g of gummy candy was calculated taking into account direct reducing sugars derived from hydrated crystalline glucose. In other words, in Test Example 2, the method for calculating the monosaccharide content and the glucose equivalent mass of direct reducing sugars per 100g of gummy candy is as follows.

[0149] ·Monosaccharide content The monosaccharide content of the resulting gummy candy was determined using the following formula (Table 4). Monosaccharide content (mass%) = Monosaccharide content derived from honey (by mass) + Monosaccharide content derived from corn syrup (mass %) + Monosaccharide content (mass) derived from hydrated crystalline glucose

[0150] Monosaccharide content (by mass) derived from hydrated crystalline glucose =(((Monosaccharide content of hydrated crystalline glucose (mass%) / 100) × Ratio of the weight of hydrated crystalline glucose to the total weight of raw materials (mass%)) / ((Solid content of raw materials (%) / Solid content of gummy candy (%))×100))×100 The numerator of this formula represents how many grams of monosaccharides derived from hydrated crystalline glucose are contained in 100g of raw material. In the gummy manufacturing process in this example, the content of components other than water does not change, so this value is equal to the weight of monosaccharides derived from hydrated crystalline glucose contained in the gummy-like candy obtained from 100g of raw material. The denominator of this formula represents how many grams of gummy candy are obtained from 100g of raw material. In other words, this formula calculates the monosaccharide content derived from hydrated crystalline glucose in gummy candy, using the weight of the gummy candy obtained from 100g of raw material as the unit quantity.

[0151] In the raw materials for Test Example 2, the materials containing monosaccharides are honey, corn syrup, and hydrated crystalline glucose. Therefore, the sum of the monosaccharide content derived from honey, corn syrup, and hydrated crystalline glucose represents the monosaccharide content of the gummy candy. The method for calculating the monosaccharide content derived from honey and corn syrup is the same as in Test Example 1.

[0152] • Glucose equivalent amount of direct reducing sugars per 100g of gummy candy The glucose equivalent mass of direct reducing sugars per 100g of the obtained gummy candy was calculated using the following formula (Table 4). Glucose equivalent mass of direct reducing sugars derived from gummy candy per 100g = Glucose equivalent mass of direct reducing sugars derived from honey per 100g of gummy candy +Glucose equivalent mass of direct reducing sugars derived from corn syrup per 100g of gummy candy +Glucose equivalent mass of direct reducing sugars derived from hydrated crystalline glucose per 100g of gummy candy

[0153] Glucose equivalent mass of direct reducing sugars derived from hydrated crystalline glucose per 100g of gummy candy =(((DE of hydrated crystalline glucose / 100) × Percentage of the weight of hydrated crystalline glucose in the total weight of raw materials (mass %)) / ((Solid content of raw materials (%) / Solid content of gummy candy (%)) × 100)) × 100 The numerator of this equation represents the glucose-equivalent mass of direct reducing sugars derived from hydrated crystalline glucose contained in 100g of raw material. In the gummy manufacturing process in this example, the content of components other than water does not change, so this value is equal to the glucose-equivalent mass of direct reducing sugars derived from hydrated crystalline glucose contained in the gummy-like candy obtained from 100g of raw material. The denominator of this equation represents how many grams of gummy candy can be obtained from 100g of raw material. In other words, this formula calculates the converted mass of direct reducing sugars derived from hydrated crystalline glucose per 100g of gummy candy, using the weight of the gummy candy obtained from 100g of raw material as the unit quantity.

[0154] In the raw materials of Test Example 2, the raw materials containing direct reducing sugars are honey, corn syrup, and hydrated crystalline glucose. Therefore, the sum of the glucose equivalent mass of direct reducing sugars derived from honey per 100g of gummy candy, the glucose equivalent mass of direct reducing sugars derived from corn syrup per 100g of gummy candy, and the glucose equivalent mass of direct reducing sugars derived from hydrated crystalline glucose per 100g of gummy candy equals the glucose equivalent mass of direct reducing sugars per 100g of gummy candy. The method for calculating the glucose equivalent mass of direct reducing sugars derived from honey per 100g of gummy candy, and the glucose equivalent mass of direct reducing sugars derived from corn syrup per 100g of gummy candy, is the same as in Test Example 1.

[0155] [Table 3]

[0156] [Table 4]

[0157] The gummy candy of Comparative Example 2 had somewhat weak shape retention and was easily deformed. Furthermore, the gummy candies of Comparative Examples 3 and 4 lacked shape retention, flowed and deformed when left standing. Additionally, all of the gummy candies of Comparative Examples 2-4 were sticky. Based on the above, the gummy candies in Comparisons 2-4 are unsuitable for distribution as a type of gummy candy meant to be eaten by pinching. The gummy candies in Comparative Examples 2-4 have poor shape retention and stickiness, which is due to their high monosaccharide content and high glucose equivalent mass of direct reducing sugars. In addition to the high monosaccharide content and high glucose equivalent mass of direct reducing sugars derived from honey, Comparative Examples 2-4 also contain monosaccharide content and high glucose equivalent mass of direct reducing sugars derived from hydrated crystalline glucose. These factors are thought to be the cause of their inability to maintain their shape and their stickiness.

[0158] <Test Example 3> Gummy candies were manufactured using the formulations listed in Tables 5 and 6. Amidated low-methoxyl pectin, a chelating agent, calcium lactate, and water were mixed and completely dissolved using a high-speed mixer while heating as needed to remove any lumps, thereby creating a pectin solution. Next, the resulting pectin solution was added to a mixture of corn syrup, sugar, and honey, and heated at 100°C for 8 minutes while stirring (concentration step). The liquid obtained by heating and concentration was further enhanced by adding the ingredients listed in Table 6 to obtain a syrup. The Brix of the obtained syrup was measured. The Brix was measured using a Brix meter (ATAGO MASTER-100H). Next, the obtained syrup was held at a temperature of 70°C to 75°C for 30 minutes, and then its pH was measured using a pH meter (LAQUA, HORIBA). After that, it was poured into starch molds and left to stand at 25°C for 48 hours (primary drying process). After that, it was removed from the starch molds and the surface was coated with oil. After that, it was left to stand at 25°C for 72 hours to perform a secondary drying process, and then collected and used as an evaluation sample. The evaluation was performed using the same method as in Test Example 1 (Table 7).

[0159] [Table 5]

[0160] [Table 6]

[0161] [Table 7]

[0162] The gummy candies of Examples 7-10 had the ability to stand upright and maintain their shape, and were not sticky.

[0163] Furthermore, the higher the proportion of honey in the total weight of the raw materials, the greater the amount of solids derived from honey, and the lower the pH of the syrup tended to be. This is because honey itself has a pH of around 3.7, so the higher the proportion of honey in the total weight of the raw materials, the closer the pH approaches 3.7. Furthermore, a tendency was observed for the viscosity of the syrup used in the filling process to increase as the pH decreased. This is because the gel formed by amidated low-methoxyl pectin becomes firmer as the pH decreases. Furthermore, a tendency was observed for the acidity to increase as the pH level decreased.

[0164] Furthermore, the gummy candies in Examples 7-10 received a good evaluation of honey flavor, ranging from 2 to 4. The higher the proportion of honey in the total weight of the raw materials, the higher the solid content derived from honey and the stronger the honey flavor tended to be. Conversely, the lower the proportion of honey in the total weight of the raw materials, the lower the solid content derived from honey and the weaker the honey flavor tended to be.

[0165] Furthermore, the gummy candies of Examples 7-10 showed no crystallization even after being left to stand for 6 months under conditions of 25°C and 60% humidity after manufacturing.

[0166] <Test Example 4> Using the formulations in Tables 8 and 9, gummy-like confections were produced in the same manner as in Test Example 3 and evaluated by the same method as in Test Example 3 (Table 10). Table 8 shows the raw materials for the concentration process, and Table 9 shows the raw materials added to the syrup obtained in the concentration process.

[0167]

Table 8

[0168]

Table 9

[0169]

Table 10

[0170] The gummy-like confections of Examples 11 and 12 had self-supporting shape retention and no stickiness.

[0171] Also, the gummy-like confections of Examples 11 and 12 had a honey flavor evaluation in the range of 2 - 4, which was good. In particular, in Example 12 to which propolis tincture and royal jelly were added, a stronger honey flavor was felt. Also, unlike the case where only the ratio of the weight of honey to the total weight of the raw materials was increased, it had a piquant flavor that gave a medicinal effect.

[0172] Also, the gummy-like confection of Example 11 was slightly lighter in color and had a slightly stronger honey aroma compared to the gummy-like confection of Example 8 produced with the same formulation. This is presumably because the heat history was suppressed by adding a part of the honey after concentration, suppressing the browning of sugar and the volatilization of aroma.

[0173] Also, the gummy-like confections of Examples 11 and 12 did not show crystallization even after being left standing for 6 months under the conditions of a temperature of 25°C and a humidity of 60% after production.

Industrial Applicability

[0174] The present invention makes it possible to provide a gummy-like confectionery that has self-standing shape retention and suppresses stickiness.

Claims

1. A filling step in which a syrup containing honey, amidated low-methoxyl pectin, metal ions that react with the amidated low-methoxyl pectin to form a gel, a chelating agent, sugar, and corn syrup is filled into a mold, The process includes a cooling, solidification, and drying step in which the syrup filled into the mold in the filling step is cooled, solidified, and dried. The monosaccharide content is 40% by mass or less. The solid content is between 70% by mass and 95% by mass. The content of the amidated low-methoxyl pectin is 0.5% by mass or more and 3% by mass or less. The amount of metal ions contained in 1 g of gummy candy that react with the amidated low-methoxyl pectin to form a gel is 3.0 × 10⁻⁶ mol / g or more and 2.3 × 10⁻⁴ mol / g or less. A method for manufacturing gummy candies.

2. The process includes a concentration step of heating and concentrating a mixture containing honey, amidated low-methoxyl pectin, metal ions that react with the amidated low-methoxyl pectin to form a gel, a chelating agent, sugar, and corn syrup. The syrup obtained in the concentration step is subjected to the filling step, characterized in that A method for producing gummy candy according to claim 1.

3. The syrup obtained in the aforementioned concentration step is further characterized by adding honey, A method for producing gummy candy according to claim 2.

4. The syrup obtained in the aforementioned concentration step is further characterized by adding acid, A method for producing gummy candy according to claim 2 or 3.

5. The aforementioned acid is selected from gluconic acid, citric acid, malic acid, lactic acid, ascorbic acid, and maltobionic acid. A method for producing gummy candy according to claim 4.

6. The pH of the syrup used in the filling process is 3.7 or higher. A method for producing gummy candy according to any one of claims 1 to 5.

7. The syrup obtained in the concentration step is further characterized by adding propolis and / or royal jelly. A method for producing gummy candy according to any one of claims 2 to 5.

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