Compositon for gummy jelly and preparation method of gummy jelly using same

Abstract

The present invention relates to: a composition for a gummy jelly, the composition including sugar alcohols, oligosaccharides, and a gelling agent; a gummy jelly prepared by using same; and a preparation method thereof.

Description

[0001] Description of the Invention

[0002]

Title of invention

[0003]

Technical Field

[0004]

Background Technology

[0005]

Contents of the invention

[0006] [Technical Problem] The present invention provides a composition for gummy jelly, which does not contain sugar and corn syrup, is low in calories, has low cariogenicity, and has excellent sweetness, texture, and sensory characteristics, and nutritional effects due to the inclusion of vitamin C and prebiotics, a method for producing the same, and a gummy jelly using the same. In addition, the present invention provides a method for producing a gummy jelly using the composition for gummy jelly. In addition, the present invention provides a gummy jelly produced by the method for producing a gummy jelly.

[0007]

Technical Solution

[0008] (1) The present invention provides a composition for gummy jelly comprising sugar alcohols, oligosaccharides, and a gelling agent.

[0009] (2) In (1), the sugar alcohol may be at least one selected from maltitol syrup, polyglycitol syrup, maltitol, sorbitol, maltotriitol, xylitol, reduced oligosaccharides, erythritol, and sugar alcohols having a degree of polymerization of 4 or more. The maltitol syrup may be a mixture including maltitol, sorbitol, reduced oligosaccharides, etc., and may include at least 50.0 wt% of maltitol and at least 99.0 wt% of hydrogenated sugars based on the weight converted to an anhydride. Specifically, the maltitol syrup may contain, based on the weight converted to an anhydrous form, 70 to 75 wt% of maltitol, 1 to 4 wt% of sorbitol, 16 to 20 wt% of maltotritol, and 5 to 8 wt% of a sugar alcohol having a degree of polymerization of 4 or higher. More specifically, the maltitol syrup may contain, based on the weight converted to an anhydrous form, 70 to 75 wt% of maltitol, 1 to 4 wt% of sorbitol, 16 to 20 wt% of maltotritol, and 5 to 8 wt% of a sugar alcohol having a degree of polymerization of 4 or higher. In one embodiment of the composition for gummy jelly of the present invention, the maltitol syrup may contain, based on the weight converted to an anhydrous form, 72 wt% of maltitol, 4 wt% of sorbitol, 22 wt% of reduced oligosaccharide, etc. The above polyglycitol syrup may contain, based on the weight converted to an anhydrous form, 7 to 10 wt% of maltitol, 3 to 5 wt% of sorbitol, 10 to 15 wt% of maltotritol, and 70 to 80 wt% of a sugar alcohol having a degree of polymerization of 4 or higher.

[0010] (3) In (1) or (2), as an example, the sugar alcohol in the gummy jelly composition of the present invention may be maltitol syrup. When maltitol syrup is used as the sugar alcohol, it has a sweetness similar to sugar, but has a low calorie content of 2.4 kcal / g, so it is low in calories and does not cause tooth decay. In addition, a gummy jelly with excellent moisturizing properties, non-browning properties, and heat stability can be produced without recrystallization.

[0011] (4) In any one of (1) to (3), “sugar alcohols” are manufactured by using sugar as a raw material through a hydrogenation reaction under high temperature and high pressure, and may be used in place of expressions such as hydrogenated sugar or polyol.

[0012] (5) In any one of (1) to (4), "oligosaccharide" may refer to three or more monosaccharides joined by glycosidic bonds, and the oligosaccharide may be at least one selected from fructooligosaccharide (FOS), isomaltooligosaccharide (IMO), isomaltooligosaccharide powder, maltooligosaccharide, and galactooligosaccharide (GOS) as having a prebiotic effect, but is not limited thereto. In one embodiment, the oligosaccharide of the gummy jelly composition of the present invention may be isomaltooligosaccharide powder or isomaltooligosaccharide, and specifically, may be isomaltooligosaccharide powder. The above isomaltooligosaccharide may be a saccharide having a polymerization degree of 3 or higher, including isomaltose, panose, isomalttotriose, isomaltotetraose, isomaltopentaose, isomaltohexaose, isomaltoheptaose, isomaltodecaose, nigerose, koj ibiose, etc. The above isomaltooligosaccharide powder is anhydrous and may contain 14 wt% or more of isomaltooligosaccharide, 2 to 6 wt% of isomaltose, 5 to 10 wt% of pannose, 0 to 2 wt% of isomaltotriose, and 2 to 6 wt% of isomaltotetraose.In one embodiment, the isomaltooligosaccharide powder of the gummy jelly composition of the present invention may be an anhydrous isomaltooligosaccharide containing 14% or more by weight, and may include 2 to 6 parts by weight of isomaltose, 5 to 10 parts by weight of pannose, 0 to 2 parts by weight of isomaltotriose, and 2 to 6 parts by weight of isomaltotetraose. When isomaltooligosaccharide or its powder is used as the oligosaccharide, heat resistance, acid resistance, and soft sweetness can be increased, and physiological beneficial bacteria such as Bifidobacterium. It is possible to produce gummy jellies capable of selective propagation. Furthermore, gummy jellies with superior nutrition and quality can be produced, with low rates of browning and vitamin C content loss.

[0013] (6) In any one of (1) to (5), the composition for gummy jelly of the present invention may contain 65 to 90 wt% of sugar alcohols and oligosaccharides, specifically 70 to 85 wt%, based on 100 wt% of the composition, and as an example, may contain 80 wt% of sugar alcohols and oligosaccharides based on 100 wt% of the composition for gummy jelly. When the content of sugar alcohols and oligosaccharides is within the above range, there is no need to increase the process temperature or increase the process time to improve the phenomenon of decreased solubility, and the occurrence of recrystallization and diarrhea-induced issues can be prevented. In addition, when the content of sugar alcohols and oligosaccharides is less than 65 wt%, the proportion of the gelling agent may be relatively high, which may cause a problem in that the jelly becomes too hard, and when it exceeds 90 wt%, the relative proportion of the gelling agent may be reduced, which may cause a problem in that the physical properties and textural strength of the jelly are weakened.

[0014] (7) In any one of (1) to (6), in the composition for gummy jelly of the present invention, the sugar alcohol may be included in an amount of 40 to 75 parts by weight and the oligosaccharide may be included in an amount of 25 to 60 parts by weight, based on 100 parts by weight of the sugar alcohols and oligosaccharides. In addition, as an example, in the composition for gummy jelly of the present invention, the sugar alcohol may be included in an amount of 60% by weight and the oligosaccharide in an amount of 40% by weight, based on 100% by weight of the sugar alcohols and oligosaccharides; or the sugar alcohol may be included in an amount of 40% by weight and the oligosaccharide in an amount of 60% by weight, wherein the sugar alcohols and the oligosaccharides may be the maltitol syrup and the isomaltooligosaccharide powder mentioned in (1) to (6), respectively. In addition, when the composition for gummy jelly of the present invention contains sugar alcohols and oligosaccharides in the weight parts or weight % mentioned above, it can prevent browning of the jelly and rapid decrease in vitamin C content, and can also prevent diarrhea caused by excessive sugar alcohol content.

[0015] (8) In any one of (1) to (7), the gelling agent included in the composition of the present invention can play a role in controlling viscosity, and can be at least one selected from gelatin, pectin, carrageenan, and agar, and in one embodiment, the gelling agent can be gelatin. When gelatin is used as the gelling agent, the compatibility, properties and appearance of the jelly can be better, and the texture can be firm and chewy, so that the jelly has an excellent texture.

[0016] (9) In any one of (1) to (8), the gelling agent may be included in an amount of 3 to 35 wt%, specifically 10 to 35 wt%, based on 100 wt% of the composition for gummy jelly of the present invention. As an example, the gelling agent may be included in an amount of 7 wt% based on 100 wt% of the composition for gummy jelly of the present invention. If the gelling agent content is less than 3 wt%, the gel properties may be weakened and it may be difficult to maintain the shape, and if it exceeds 35 wt%, the gel may become too hard and be difficult to chew.

[0017] (10) In any one of (1) to (9), as an example, the composition for gummy jelly of the present invention comprises the sugar alcohols and oligosaccharides in an amount of 100 wt% of the composition.

[0018] 80 wt%, the gelling agent may be included at 7 wt%, wherein the sugar alcohols and oligosaccharides may be maltitol syrup and isomaltooligosaccharide powder mentioned in (1) to (6), respectively, and the gelling agent may be gelatin.

[0019] (11) In any one of (1) to (10), the composition for the gummy jelly of the present invention is a composition that does not contain sugar and corn syrup, and may further contain at least one selected from a sweetener, an acidulant, a flavoring agent, and purified water. The sweetener may be at least one selected from enzyme-treated stevia, enzyme-treated rutin, sucralose, and aspartame, but is not limited thereto. In one embodiment of the present invention, the sweetener may be enzyme-treated stevia. In one embodiment, these sweeteners may be included in an amount of 0.4 wt% based on 100 wt% of the composition for the gummy jelly, but is not limited thereto. The acidulant may be at least one selected from citric acid, anhydrous citric acid, tartaric acid, lactic acid, fumaric acid, and succinic acid, but is not limited thereto. In one embodiment of the present invention, the acidulant may be anhydrous citric acid. In one embodiment, these acidulants may be included in an amount of 1.3 wt% based on 100 wt% of the composition for gummy jelly, but is not limited thereto. The flavoring agent may be one or more selected from food flavoring agents such as fruit flavors such as strawberry flavor, floral flavor, mint flavor, vanilla flavor, cream flavor, chocolate flavor, and caramel flavor, but is not limited thereto. In one embodiment, these flavoring agents may be included in an amount of 2 wt% based on 100 wt% of the composition for gummy jelly, but is not limited thereto.

[0020] (12) In any one of (1) to (11), as an example, the composition for gummy jelly of the present invention may include, with respect to 100 parts by weight of the composition, a) 65 to 90 parts by weight of sugar alcohols and oligosaccharides, b) 5 to 10 parts by weight of a gelling agent, c) 0.01 to 3.0 parts by weight of a sweetener, d) 0.5 to 2.0 parts by weight of an acidulant, e) 0.2 to 3 parts by weight of a flavoring agent, and f) 0.5 to 20.0 parts by weight of purified water.

[0021] (13) In any one of (1) to (12), the gummy jelly composition of the present invention may further include, in addition to the above-described ingredients, one or more other additives selected from zinc gluconate, zinc oxide, vitamins A, B12, C, D, E, sodium ascorbate, vitamin B6 hydrochloride, vitamin K1 mixed preparation, sodium selenite, manganese sulfate, nicotinamide, biotin, folic acid, and lactulose powder, a chromogen, strawberry concentrate, cranberry concentrate powder, black elderberry powder, grape seed extract, broccoli powder, and tomato powder. The vitamins may be included in the form of a mixed preparation powder. These other additives may be included in an amount of 0.1 to 5 wt% based on 100 wt% of the gummy jelly composition, and in one embodiment, may be included in an amount of 4.1 wt%, but are not limited thereto.

[0022] (14) In any one of (1) to (13), as an example, the composition for gummy jelly of the present invention may include, based on 100 wt% of the composition, a) 80 wt% of sugar alcohols and oligosaccharides, b) 7 wt% of gelling agent, c) 4.1 wt% of other additives, c) 0.4 wt% of sweetener, d) 1.3 wt% of acidulant, e) 2 wt% of flavoring agent, and f) 4.6 wt% of purified water. Method for producing a composition for gummy jelly and method for producing gummy jelly

[0023] (1) The present invention,

[0024] (a) a step of mixing and dissolving sugar alcohols and oligosaccharides; and

[0025] (b) A method for producing a composition for gummy jelly is provided, comprising a step of adding a gelling agent to the resultant product of step (a) and mixing the same.

[0026] (2) The present invention

[0027] (a) a step of mixing and dissolving sugar alcohols and oligosaccharides;

[0028] (b) a step of adding a gelling agent to the result of step (a) and mixing; and

[0029] (c) A method for manufacturing a gummy jelly is provided, comprising a step of solidifying the result of step (b).

[0030] (3) In the method for manufacturing a composition for gummy jelly of (1) or (2) or the method for manufacturing gummy jelly, the dissolution in step (a) may be performed at 60 to 100°C, specifically at 60 to 80°C, for 20 to 30 minutes, and more specifically, after mixing sugar alcohols and oligosaccharides, the mixture may be heated at 80 to 100°C for 20 to 30 minutes to completely dissolve the mixture, thereby obtaining a result in which the final Brix is ​​adjusted to 78 to 80. When the temperature is within the above range, destruction of vitamins or nutritional components can be prevented, and recrystallization and browning can be prevented. In addition, since the processing time is short and a vacuum concentrator is unnecessary, the processing cost can be reduced.

[0031] (4) In any one of the methods for producing a composition for a gummy jelly or the methods for producing a gummy jelly of (1) to (3), the gelling agent of step (b) may be hydrated using purified water. In addition, it may be heated to 50 to 70 °C, specifically 60 to 70 °C, and more specifically 60 °C.

[0032] (5) In the method for producing a composition for a gummy jelly of any one of (1), (3) and (4), a step of adding and mixing at least one selected from a sweetener, an acidulant, a flavoring agent and other additives to the resultant product of step (b) may be further included.

[0033] (6) In any one of the methods for manufacturing gummy jelly among (2) to (4), the solidification in step (c) may be performed by depositing the resultant product of step (b) in a starch mold and then aging it for 24 to 48 hours.

[0034] (7) In any one of (2) to (4) and (6), the method for manufacturing a gummy jelly of the present invention may further include a step of applying a release agent to the resultant product of step (c). The release agent may be, but is not limited to, coating oil, demolding oil, or auburite powder. Here, the release agent may be, but is not limited to, 0.1 parts by weight of demolding oil and 0.5 parts by weight of auburite powder (the weight parts of demolding oil and auburite powder are based on 80 parts by weight of the sugar composition). In general, hygroscopicity in jelly affects the quality of the product, and when a release agent is used, hygroscopicity can be reduced in the production of jelly.

[0035] (8) The present invention provides a gummy jelly manufactured by any one of the gummy jelly manufacturing methods among (2) to (4), (6), and (7), wherein the gummy jelly does not contain sugar and corn syrup. The matters mentioned in each item of the present invention, i.e., the composition, manufacturing method, or jelly, apply equally unless they are contradictory. In addition, terms and abbreviations used in this specification have their original meanings unless otherwise defined.

[0036] [Effect of the invention] The present invention provides a composition for a gummy jelly, which contains sugar alcohols and oligosaccharides, thereby exhibiting low calories, a caries prevention effect, and a beneficial bacteria proliferation effect, while having a low possibility of causing diarrhea, excellent sensory characteristics, and preventing browning, recrystallization, syneresis, and rapid decrease in vitamin C content, and a gummy jelly using the same.

[0037]

Brief description of the drawing

[0038]

Form for Embodiment of the Invention

[0039] <Manufacturing Example> Manufacturing Example 1. Manufacturing of a sugar composition After mixing each raw material in the composition ratio shown in Table 1 below, heat at 80 to 100 °C for 20 to 30 minutes to completely dissolve. After dissolution, the final Brix was adjusted to 78 to 80 to manufacture a sugar composition for gummy jelly.

[0040] [Table 1] Here, the above raw materials were used in the following products.

[0041] - Maltitol syrup: Manufacturer: Samyang Corporation, Product name: Maltitol syrup (70Bx)

[0042] (Maltitol syrup is 72% by weight of maltitol and sorbitol, based on the weight converted to anhydrous form)

[0043] 4 wt%, including 22 wt% of reduced oligosaccharides, etc.)

[0044] - Maltitol Powder: Manufacturer: Samyang Corporation, Product Name: Maltitol Powder

[0045] - Isomaltooligosaccharide powder: Manufacturer: Samyang Corporation, Product name: Oligofiber

[0046] (Isomaltooligosaccharide powder is an anhydrous form of isomaltooligosaccharide containing 14% or more by weight, and its composition includes 2 to 6 parts by weight of isomaltose, 5 to 10 parts by weight of pannose, 0 to 2 parts by weight of isomaltotriose, and 2 to 6 parts by weight of isomaltotetraose.)

[0047] - Fructooligosaccharide: Manufacturer: Samyang Corporation, Product Name: Fructooligosaccharide (100% liquid or powder)

[0048] - Sugar: Manufacturer Samyang Corporation, Product Name: Sugar - Corn Syrup: Manufacturer Samyang Corporation, Product Name: Malt Corn Syrup (82Bx) Manufacturing Example 2. Manufacturing of a composition for gummy jelly A composition for gummy jelly was manufactured by mixing each raw material in the weight ratio shown in Table 2 below. Gelatin was pre-swelled and hydrated by adding purified water, heated at 60 °C, and then mixed with the sugar composition manufactured in Manufacturing Example 1. All raw materials except gelatin and the sugar composition were weighed and placed in a heat-resistant container, and the mixture of the sugar composition and gelatin was added and quickly mixed to manufacture a composition for gummy jelly.

[0049] [Table 2] Here, the above raw materials were used in the following products.

[0050] - Gelatin: Manufacturer: Sammi Industry, Product Name: Gelatin BL280

[0051] - Vitamin C: Manufacturer: DSM, brand name: Ascorbic Acid Powder

[0052] - Vitamin E powder: Manufacturer DSM, brand name Vitamin E mixed preparation - Strawberry concentrate: Manufacturer Comax, brand name Strawberry concentrate

[0053] - Enzyme source: Listevisiae: Manufacturer: Daepyeong, product name: Levaten Prime

[0054] -Anhydrous water operation: Manufacturer: JUNGBUNZLAUER, product name: Anhydrous water operation

[0055] - Color developer: Manufacturer: GNT INTERNATIONAL BV, Product name: Berry Juice MC-0002

[0056] - Natural strawberry flavor: Manufacturer: Jeju Fragrance, Product name: Natural Strawberry Flavor Manufacturing Example 3. Manufacturing of gummy jelly 3 to 5 g of the composition for gummy jelly manufactured in Manufacturing Example 2 was added to a starch mold prepared in advance, molded, aged for 24 to 48 hours, and solidified to manufacture gummy jelly. The solidified gummy jelly was shaken of starch, and 0.1 part by weight of demolding oil (manufactured by Ilshin Wells) and 0.5 part by weight of obulight powder (manufactured by Yeongdong obulight) were applied as a release agent, and then sealed to prevent moisture from evaporating and stored (the weight parts of the demolding oil and obulight powder are based on 80 parts by weight of the sugar composition), to manufacture gummy jelly.

[0057] <Experimental Example> The color difference occurrence evaluation, recrystallization occurrence evaluation, browning occurrence evaluation, vitamin C reduction rate evaluation and sensory evaluation of the jelly manufactured in the above manufacturing example over time were conducted under (i) long-term conditions (25 sq ft rc, 60 sq ft 5% RH), (ii) intermediate conditions (30 sq ft rc, 75 sq ft 5% RH), and (iii) accelerated conditions (40 sq ft TC, 75 ± 5% RH).

[0058] RH) was performed. Experimental Example 1. Evaluation of color difference occurrence and recrystallization occurrence Since color difference occurs when recrystallization occurs in the jelly, the occurrence of recrystallization and the occurrence of color difference were evaluated.

[0059] (1) Color difference occurrence evaluation The chromaticity was measured with a chromaticity meter (Chroma meter CR-200 Minolta, Tokyo, Japan), and the L* (lightness), a* (redness), b* (yellowness), and H° (hue angle value) values ​​were measured. The color difference (AE) was calculated using the chromaticity of the dried original as a control group (Table 3). As a result of the calculation, it was confirmed that the jelly manufactured using the compositions of the present invention, Examples 1 and 2, did not produce substantial color differences even after 30 days.

[0060] (2) Evaluation of recrystallization occurrence In addition, it was confirmed that no recrystallization occurred in the jellies of Examples 1 and 2 even after 30 days of storage under long-term, intermediate, and accelerated conditions (Table 3, Fig. 2 shows intermediate conditions, 30 days).

[0061] [Table 3] That is, it was confirmed that the jelly of the present invention did not undergo recrystallization and, accordingly, did not produce any substantial color difference. Experimental Example 2. Evaluation of Vitamin C Content The degree of decrease in vitamin C in the gummy jelly manufactured in Manufacturing Example 3 over time was evaluated according to the Food Codex analysis method. The vitamin C decrease rate (%) was calculated according to the following <Formula 1> and the values ​​were compared.

[0062] <Formula 1> Vitamin C reduction rate (%) = After storage for 30 days (1M) under long-term and intermediate conditions, it was confirmed that the gummy jellies prepared with the compositions of Examples 1 and 2 showed a significantly lower decrease in vitamin C content compared to the comparative jelly (Fig. 1, Table 4).

[0063] [Table 4] Experimental Example 3. Sensory Evaluation A sensory evaluation was conducted on gummy jellies manufactured using the compositions of Examples 1 and 2 and Comparative Examples 1 to 4. The sensory evaluation was conducted by 20 experts majoring in food processing who were trained to recognize the purpose of the experiment and sensory quality factors using a 5-point scoring system, and the sensory characteristics of color, aroma, taste, texture, and overall preference were evaluated (Table 5).

[0064] [Table 5] The evaluation results confirmed that the jellies of Examples 1 and 2 had excellent results in terms of color, aroma, taste, texture, and overall preference, even though they did not contain sugar and corn syrup. That is, it was confirmed that the gummy jelly of the present invention has low calories and excellent vitamin C retention, while also having excellent color, aroma, taste, and texture, and can be provided as a gummy jelly preferred by consumers.

Claims

【Scope of Claims】 【Claim 11 A composition for gummy jelly comprising alcohols, oligosaccharides and a gelling agent. 【 A composition for gummy jelly, according to claim 1, comprising 65 to 90 wt% of sugar alcohols and oligosaccharides, and 10 to 35 wt% of a gelling agent, based on the total weight of the composition for gummy jelly. 【

3. A composition for gummy jelly according to claim 1, comprising 80 wt% of sugar alcohols and oligosaccharides, and 7 wt% of a gelling agent, based on the total weight of the composition for gummy jelly. 【

4. In claim 1, the sugar alcohol is maltitol syrup, polyglycitol syrup, maltitol, sorbitol, maltotriitol, xylitol, reduced oligosaccharides, A composition for a gummy jelly, comprising at least one selected from erythritol and sugar alcohols having a degree of polymerization of 4 or higher. 【

5. A composition for gummy jelly according to claim 1, wherein the oligosaccharides are at least one selected from fructooligosaccharides, isomaltooligosaccharides, isomaltooligosaccharide powder, maltooligosaccharides, and galactooligosaccharides. 【

6. A composition for gummy jelly according to claim 1, wherein the gelling agent is at least one selected from gelatin, pectin, carrageenan, and agar. 【

7. A composition for gummy jelly according to claim 1, wherein the composition further comprises at least one selected from a sweetener, an acidulant, a flavoring agent, and purified water. 【

8. (a) a step of mixing and dissolving sugar alcohols and oligosaccharides; and (b) A method for producing a gummy jelly composition according to claim 1, comprising the step of adding a gelling agent to the resultant product of step (a) and mixing the same. 【Claim 2 (a) a step of mixing and dissolving sugar alcohols and oligosaccharides; (b) a step of adding a gelling agent to the result of step (a) and mixing; and (c) A method for manufacturing a gummy jelly, comprising a step of solidifying the resultant of step (b).

10. A manufacturing method according to claim 8, wherein in step (a), the melting is performed at 60 to 100°C.

11. A method for manufacturing a gummy jelly, further comprising the step of applying a release agent to the resultant product of step (c) in claim 9. 【A method for manufacturing a gummy jelly according to claim 1, wherein the releasing agent is a coating oil, a demolding oil or an oburite powder.

13. A gummy jelly manufactured by the manufacturing method of claim 9.

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