Gummy candy–like confectionery

Abstract

The problem addressed by the present invention is to provide a novel gummy candy–like confectionery having a shape-retaining property which makes it possible to withstand a warm environment during distribution, while also having a soft texture with a good feeling of melting in the mouth.　The means for solving said problem is a gummy candy–like confectionery including gelatin and pectin wherein, if X (mass%) is the content of gelatin and Y (mass%) is the content of pectin relative to the total solid content in the gummy candy–like confectionery, (X, Y) is in a region surrounded by line segments connecting the points A1 (0.7, 0.7), A2 (2.0, 0.7), A3 (2.0, 1.0), A4 (3.8, 1.0), A5 (3.8, 3.8), A6 (1.0, 3.8), A7 (1.0, 1.3), A8 (0.7, 1.3), in that order (said region including the line segments).

Description

Gummy candy-like sweets

[0001] The present invention relates to a gummy candy-like confectionery.

[0002] Candies can be broadly divided into hard candies and soft candies, with hard candies being hard candies that are eaten by licking and soft candies being soft candies that are eaten by chewing. In particular, there are a wide variety of manufacturing methods for soft candies, which also allow for the creation of a wide variety of textures.

[0003] Gummy candy (German: Gummi, English: Gummy), a type of soft candy, is a relatively new confectionery developed in Germany around 1920 that is popular mainly in Europe, the United States, and Asia. It is made by solidifying food ingredients such as sugar and fruit juice with additives such as acidulants, flavorings, and colorings using gelling agents, primarily gelatin. "Gummy" means "rubber-like" in German, and it is said to have been named after the chewy, chewy texture.

[0004] There are no clear standards for gummy candy; the Confectionery Dictionary (Asakura Shoten) describes candy made by concentrating and solidifying sugars and gelling agents as jelly, not gummy candy; and the international standard CODEX STANDARD only lists "jelly-based candy" (e.g., jellied fruit paste covered in sugar, made from gelatin, pectin, color, and flavor) in the category of soft candy that is chewed, and the international standard does not even list the name gummy candy. Because gummy candy is a candy that is chewed, it is included in the soft candy category.

[0005] Many of the conventional gummy candies seen on the market today have a tough, chewy texture, but this candy was developed by a German dentist to strengthen the jaws of children who have neglected to chew, thereby strengthening their teeth and gums. Furthermore, gummy candies containing vitamins, dietary fiber, calcium, etc., as supplements, are also expanding in the market.

[0006] It is not only gummy candies with a hard texture that are highly palatable; softer gummy candies tend to melt in the mouth more easily, and are superior in terms of the ease with which flavors are developed and the good aroma that is released. Therefore, there is a demand for the development of softer gummy candies.

[0007] One example of the development of a gummy candy that melts easily in the mouth is a gummy candy described in Patent Document 1, which has a very smooth texture and good melt-in-the-mouth feel, yet retains its shape, can be distributed at room temperature, and has a texture similar to fresh caramel. This gummy candy solves the problem by using a potato-derived dextrin with a DE of 2 to 5 in combination with psyllium seed gum.

[0008] Patent Document 2 proposes a soft and crisp gummy candy that uses low-bloom gelatin.

[0009] Furthermore, Patent Document 3 proposes a gummy candy in which gelling ability is reduced by acid hydrolysis of gelatin using acid and heat, resulting in sufficient shape retention and elasticity, as well as a soft texture that is crisp and melts in the mouth, making it easy to eat.

[0010] Patent Document 4 proposes a soft candy with a texture similar to soft fruit pulp. The soft candy contains 2 to 6% by mass of gelatin with a jelly strength of 250 bloom or more based on the total weight of the soft candy, and 0.1 to 1% by mass of pectin to make the soft candy soft.

[0011] There are examples of gummy candies that contain gelatin and pectin, as in the present invention, but in Patent Document 5, a large amount of gelatin is added to impart elasticity to improve chewing force.

[0012] As one example of the development of aeration gummy candies, Patent Document 6 proposes a gummy candy that uses common gelatin as a gelling agent for gummy candies but adds fats and oils to give it a unique viscoelasticity and a new texture never before seen. Although this gummy candy contains pectin and gelatin, it contains a large amount of gelatin and the inclusion of fats and oils is essential, resulting in a gummy candy that feels chewy and elastic.

[0013] JP 2010-154784 A JP 10-257854 A JP 10-094365 A JP 2022-035513 A JP 2018-000107 A JP 2008-206512 A

[0014] In view of the above-mentioned prior art, an object of the present invention is to provide a novel gummy candy-like confectionery that has a soft texture that melts easily in the mouth, and also has shape retention that can withstand the warm environment during distribution.

[0015] The present invention, which solves the above problems, is the following [1] to

[10] : [1] A gummy candy-like confection containing gelatin and pectin, wherein (X, Y) is within a region surrounded by a line segment connecting points A1 (0.7, 0.7), A2 (2.0, 0.7), A3 (2.0, 1.0), A4 (3.8, 1.0), A5 (3.8, 3.8), A6 (1.0, 3.8), A7 (1.0, 1.3), and A8 (0.7, 1.3) in this order, where X is the gelatin content and Y is the pectin content relative to the total solid content of the gummy candy-like confection.

[0016] [2] The gummy candy-like confectionery described in [1], wherein the specific gravity of the gummy candy-like confectionery is 1.1 or less.

[0017] [3] A 10 mm thick gummy candy-like confectionery is broken by inserting a 1 mm wide blade probe at 5 mm / sec. The maximum stress value is 80 to 450 N / cm ２ The gummy candy-like confectionery according to [1] or [2],

[0018] [4] The gummy candy-like confectionery according to any one of [1] to [3], wherein the gelatin has a viscosity of 200 bloom or more.

[0019] [5] The gummy candy-like confectionery according to any one of [1] to [4], wherein the pectin is high methoxyl pectin.

[0020] [6] The gummy candy-like confectionery according to any one of [1] to [5], wherein the solid content in the gummy candy-like confectionery is 80% by mass or more and 87% by mass or less.

[0021] [7] The gummy candy-like confectionery according to any one of [1] to [6], wherein the pH of the liquid obtained by heating and dissolving the gummy candy-like confectionery is 3.1 to 4.2.

[0022] [8] A method for producing a gummy candy-like confectionery, comprising: a filling step of filling a mold with a syrup containing gelatin and pectin; and a cooling, solidifying, and drying step of cooling, solidifying, and drying the syrup, wherein when the gelatin content and the pectin content relative to the total solid content of the gummy candy-like confectionery are X (% by mass) and Y (% by mass), respectively, (X, Y) is within the area surrounded by (including on) the line segment connecting the following points in this order: A1 (0.7, 0.7), A2 (2.0, 0.7), A3 (2.0, 1.0), A4 (3.8, 1.0), A5 (3.8, 3.8), A6 (1.0, 3.8), A7 (1.0, 1.3), and A8 (0.7, 1.3).

[0023] [9] The method for producing gummy candy-like confectionery according to [8], characterized in that it comprises a concentration step of heating and concentrating a mixed liquid containing gelatin and pectin to obtain a syrup, and subjecting the syrup to a filling step.

[0024]

[10] The method for producing the gummy candy-like confectionery according to [8] or [9], which includes an aeration step in which the syrup is aerated.

[0025] The gummy candy-like confectionery of the present invention has a soft texture that melts easily in the mouth, and also has shape retention that can withstand the warm environment during distribution.

[0026] FIG. 1 is one of diagrams showing combinations of solid content ratios of gelatin and pectin. FIG. 2 is one of diagrams showing preferred combinations of solid content ratios of gelatin and pectin. FIG. 3 is one of diagrams showing combinations of solid content ratios of gelatin and pectin. FIG. 4 is one of diagrams showing combinations of solid content ratios of gelatin and pectin. FIG. 5 is a diagram showing a production flow according to one embodiment of a method for producing a gummy candy-like confectionery of the present invention. FIG. 6 is a diagram showing the appearance of a gummy candy-like confectionery according to the present invention. FIG. 7 is a diagram explaining a method for breaking a gummy candy-like confectionery according to an example of the present invention.

[0027] <Gummy candy-like confectionery> The gummy candy-like confectionery of the present invention contains gelatin and pectin, and when the gelatin content of the gummy candy-like confectionery relative to the total solid content is X (% by mass) and the pectin content is Y (% by mass), (X, Y) is within the area surrounded by (including on) the line segment connecting the following points in this order: A1 (0.7, 0.7), A2 (2.0, 0.7), A3 (2.0, 1.0), A4 (3.8, 1.0), A5 (3.8, 3.8), A6 (1.0, 3.8), A7 (1.0, 1.3), and A8 (0.7, 1.3). The gummy candy-like confectionery having the above-described configuration has a softer texture while maintaining its shape retention sufficient to withstand the warm environments encountered during distribution.

[0028] The gummy candy-like confectionery referred to in this invention is the same as the method for producing gummy candy in that it is made by filling a mold with gummy syrup containing sugar and starch syrup, cooling it to gel, and then molding it, but the blending of gelatin, pectin, etc. is different from that of conventional gummy candies, and therefore the texture is different from that of conventional gummy candies.Since the texture is not "rubber-like" like that of conventional gummy candies, it is called a gummy candy-like confectionery.

[0029] In this specification, having shape retention that can withstand the warm environment during distribution means that the shape can be maintained without the need for individual packaging to protect the individual grains from sticking together due to stickiness under normal humidity and temperature.

[0030] Gelatin and pectin The gummy candy-like confectionery according to the present invention contains gelatin and pectin. In the present invention, attention is focused on the content of gelatin and pectin contained in the gummy candy-like confectionery.

[0031] In the gummy candy-like confectionery according to the present invention, when the gelatin content relative to the total solid content of the gummy candy-like confectionery is X (% by mass) and the pectin content is Y (% by mass), (X, Y) is within the area surrounded by the line segment connecting the points A1 (0.7, 0.7), A2 (2.0, 0.7), A3 (2.0, 1.0), A4 (3.8, 1.0), A5 (3.8, 3.8), A6 (1.0, 3.8), A7 (1.0, 1.3), and A8 (0.7, 1.3) in this order (see FIG. 1 ).

[0032] In the gummy candy-like confectionery according to the present invention, the gelatin and pectin content (X, Y) (% by mass) relative to the total solid content of the gummy candy-like confectionery is preferably within the range Y≦0.5055X+b within the above-mentioned range, where b is 3.50, more preferably 3.25, and even more preferably 3.00 (see Figure 2). Gummy candy-like confectionery within the above-mentioned range has a maximum stress value at break of 200 or less, and while having a softer texture, can maintain shape retention sufficient to withstand the warm environments during distribution.

[0033] In the gummy candy-like confectionery according to the present invention, the gelatin content relative to the total solid content of the gummy candy-like confectionery is preferably 2.2% by mass or less, more preferably 2.0% by mass or less, and even more preferably 1.8% by mass or less.

[0034] Furthermore, in the gummy candy-like confectionery according to the present invention, the gelatin content relative to the total solid content of the gummy candy-like confectionery is preferably 0.8% by mass or more, more preferably 1.1% by mass or more, even more preferably 1.2% by mass or more, and even more preferably 1.25% by mass or more. Gummy candy-like confectionery with a gelatin content within the above range has a particularly smooth and soft texture that melts in the mouth.

[0035] In the gummy candy-like confectionery according to the present invention, the pectin content relative to the total solid content of the gummy candy-like confectionery is preferably 2.4% by mass or less, more preferably 2.0% by mass or less, and even more preferably 1.6% by mass or less.

[0036] The gummy candy-like confectionery according to the present invention has a pectin content of preferably 0.8% by mass or more, more preferably 0.9% by mass or more, even more preferably 1.1% by mass or more, and even more preferably 1.13% by mass or more, relative to the total solid content of the gummy candy-like confectionery. Gummy candy-like confectionery having a pectin content within the above range has a particularly smooth and soft texture that melts in the mouth.

[0037] The gelatin and pectin content relative to the total solid content of a gummy candy-like confectionery can be calculated using the following formula: Gelatin and pectin content (mass %) relative to the total solid content of a gummy candy-like confectionery = {(mass of gelatin or pectin blended) × (solid content ratio of gelatin or pectin) / (mass of total solid content in gummy candy-like confectionery)} × 100

[0038] The gelatin or pectin content in commercially available gummy candies is generally 4.5 to 12.0 mass % in terms of solid content, but by including both gelatin and pectin in proportions within the above range, it is possible to produce a gummy candy-like confectionery that is soft and melts smoothly in the mouth, and has shape retention that can withstand the warm environments in which it is distributed.

[0039] In the present invention, the type of gelatin is not particularly limited, but for example, acid- or alkali-extracted gelatin derived from pigs, cows, chickens, etc. is usable. In the present invention, acid-treated gelatin derived from pigskin is preferably used.

[0040] Gelatin is internationally standardized in units called Bloom according to the strength of its gelling power (gel strength). The higher the molecular weight of gelatin, the stronger the gel strength, while the lower the molecular weight, the weaker the gel strength. This is because in the gelatin extraction process, the high molecular weight portion extracted at an early stage has a high value such as 300 Bloom, while the low molecular weight gelatin extracted at the end has a low value such as 100 Bloom, and the most commonly distributed gelatin is 200-250 Bloom.

[0041] In the present invention, the bloom of the gelatin is not particularly limited, but it is preferable to use gelatin with a bloom of 200 or more. In the examples described below, 250 bloom gelatin is used, but if 300 bloom gelatin is desired, the blending amount based on the bloom number is 5 / 6 of the blending amount of 250 bloom gelatin, and the same gel strength (bloom) will be obtained. Conversely, if 200 bloom gelatin is desired, the blending amount is 5 / 4 of the blending amount of 250 bloom gelatin. By using 300 bloom gelatin, the amount of gelatin used can be reduced.

[0042] In the present invention, the type of pectin is not particularly limited, but high methoxyl (HM) pectin is preferred.

[0043] The present invention has made it possible to produce gummy candy-like confections with an extremely small amount of gelling agent. In light of the current demand for gummy candies with a small amount of gelling agent, including gelatin, in light of environmental issues, animal welfare, and protein deficiencies, the present invention can also be applied to products that take such circumstances into consideration.

[0044] Solid Content In the present invention, the solid content of a gummy candy-like confectionery refers to the ratio of the mass of solids contained in the gummy candy-like confectionery to the total weight of the gummy candy-like confectionery.

[0045] The solid content of the gummy candy-like confectionery according to the present invention is preferably 80.0% by mass or more. A gummy candy-like confectionery having a solid content within the above range can maintain a soft texture that melts smoothly in the mouth while also maintaining a shape that can withstand the warm environment during distribution.

[0046] The solid content of the gummy candy-like confectionery according to the present invention is preferably 82.0% by mass or more. Gummy candy-like confectionery having a solid content within the above range has excellent shape retention that can withstand the warm environment during distribution, and is less sticky.

[0047] The solid content of the gummy candy-like confectionery according to the present invention is preferably 87.0% by mass or less. A gummy candy-like confectionery having a solid content within the above range can maintain a soft texture that melts smoothly in the mouth while retaining its shape sufficient to withstand the warm environment during distribution.

[0048] The solid content of a gummy candy-like confectionery can be determined by, for example, measuring the moisture content by a vacuum drying method, and measuring the portion other than the moisture content as the solid content. Furthermore, since most of the solid content in a gummy candy-like confectionery is sugar, the Brix of the gummy candy-like confectionery can be simply considered to be the solid content.

[0049] Other Ingredients The main ingredients of the gummy candy-like confectionery according to the present invention are sugar and starch syrup.

[0050] The sugar content in the gummy candy-like confectionery according to the present invention is preferably within a range that does not cause recrystallization of the sugar.

[0051] In the present invention, the type of starch syrup is not particularly limited, but it is preferable to use a starch syrup having a DE (Dextrose Equivalent) of about 50.

[0052] The gummy candy-like confectionery according to the present invention may contain glucose, reduced starch syrup, and fructose as other sugars.

[0053] The gummy candy-like confectionery according to the present invention preferably contains an organic acid.

[0054] In the present invention, the type of organic acid is not particularly limited, but it is preferably an organic acid that reacts with pectin to form a gel. For example, citric acid, malic acid, lactic acid, gluconic acid, tartaric acid, etc. can be used depending on the desired gel strength and flavor. Natural products such as fruit juice may also be used.

[0055] The gummy candy-like confectionery according to the present invention preferably contains a buffer salt. A buffer salt is a salt that moderates the change in pH when an acid is added, and for example, a salt of a weak acid can be used. As the buffer salt, a metal salt of an organic acid is preferably used, and a sodium salt of an organic acid is more preferably used.

[0056] In the present invention, the organic acid and the buffer salt are collectively referred to as a “buffer.” The buffer of the present invention is preferably an organic acid and an organic acid sodium salt.

[0057] In the present invention, the type of organic acid sodium salt is not particularly limited, but sodium citrate, fermented sodium lactate, acidic sodium pyrophosphate, sodium pyrophosphate, sodium polyphosphate, sodium metaphosphate, etc. can be used, and preferably sodium citrate and sodium lactate can be used.

[0058] Buffer salts are added to suppress the decomposition of pectin when the syrup is heated and concentrated, but they also play a role in adjusting the gelling rate during the process of filling the syrup into a mold and gelling it; if the gelling occurs too quickly, the syrup will no longer be able to be filled.

[0059] In the present invention, the content of the buffer relative to the total amount of solids in the gummy candy-like confectionery can be adjusted arbitrarily within the range of pH 3.1 to 4.2, and can be, for example, 0.9 mass % or more.

[0060] In addition, in the region where the gelatin and pectin contents are low, it is preferable to increase the buffer content. Specifically, when the gelatin and pectin contents (X, Y) are within the area surrounded by the line segments connecting the points B1 (0.7, 0.9), B2 (2.0, 0.9), B3 (2.0, 1.0), B4 (1.1, 1.0), B5 (1.1, 1.1), B6 ​​(1.0, 1.1), B7 (1.0, 1.3), and B8 (0.7, 1.3) in this order (including the area on the line segments), and within the area surrounded by the line segments connecting the points C1 (0.7, 0.7), C2 (2.0, 0.7), C3 (2.0, 0.9), and C4 (0.7, 0.9) in this order (including the area on the line segments), the buffer solids content is preferably 1.97% by mass or more relative to the total solids content of the gummy candy-like confectionery (see FIGS. 3 and 4).

[0061] Furthermore, when the gelatin and pectin contents (X, Y) are within the area (including on the line segments) surrounded by the line segments connecting the points C1 (0.7, 0.7), C2 (2.0, 0.7), C3 (2.0, 0.9), and C4 (0.7, 0.9) in this order, it is more preferable that the buffer solids content is 3.55% by mass or more relative to the total solids content of the gummy candy-like confectionery (see FIG. 4).

[0062] In this study, we discovered that incorporating a large amount of buffer can increase gel strength. Pectin is a chain-like polymer with a structure consisting of chains of sugar acids, such as galacturonic acid and methyl-esterified galacturonic acid. Galacturonic acid carries a negative charge, and these negative charges repel each other. However, when an organic acid is added, the pH is lowered, neutralizing the negative charges and canceling out the repulsive forces between the negative charges. As a result, the hydrophobic groups of methyl-esterified galacturonic acid molecules are more likely to approach each other, resulting in hydrophobic interactions and promoting gelation. In addition, because electrostatic bonds between molecules generate electrostatic interactions mediated by cations, the Na ions liberated when organic acid sodium salts are added also affect the progress of gelation and gel strength. These findings suggest that buffers containing organic acids and organic acid sodium salts affect the gelation mechanism of pectin and increase gel strength.

[0063] The gummy candy-like confectionery according to the present invention can contain, in addition to gelatin and pectin, a gelling agent commonly used in gummy candies. Common gelling agents used in gummy candies include starch, carrageenan, agar, gum arabic, xanthan gum, and the like. These are refined from fibers such as fruit peels, grains, seaweed, microbially produced polysaccharides, and tree sap. By combining these gelling agents and thickeners, gummy candy-like confectionery with a variety of textures can be produced.

[0064] The gummy candy-like confectionery according to the present invention may contain optional ingredients such as flavorings, colorings, sweeteners, antioxidants, fruit juices, dairy products, etc., if desired.

[0065] The gummy candy-like confectionery according to the present invention can use the ingredients described above. Here, because moisture is reduced in the concentrating step and the cooling, solidifying, and drying step described below, the content of each ingredient in the finished gummy candy-like confectionery differs from the weight ratio of each ingredient to the total weight of the ingredients. As described below, some ingredients are contained in the mixed liquid used in the concentrating step, while others are added to the base syrup obtained in the concentrating step. By adjusting the weight ratio of each ingredient to the total weight of the ingredients to fall within a specified range, the content of each ingredient in the finished gummy candy-like confectionery can be adjusted.

[0066] pH The lower limit of the pH of the gummy candy-like confectionery according to the present invention is not particularly limited, but from the viewpoint of gel stability, it is preferably 3.1 or higher, more preferably 3.2 or higher.

[0067] Furthermore, the upper limit of the pH of the gummy candy-like confectionery according to the present invention is not particularly limited, but from the viewpoint of gel stability, it is preferably 4.2 or less.

[0068] There are no particular limitations on the method for measuring the pH of the gummy candy-like confectionery according to the present invention, but for example, it can be measured using a pH meter (LAQUA manufactured by HORIBA).

[0069] The maximum stress at break according to the present invention is an index that indicates the softness of a gummy candy-like confectionery, and the softness can be objectively determined by the maximum stress at break measured using a measuring device capable of measuring stress. Examples of measuring devices capable of measuring stress include a texture analyzer and a rheometer.

[0070] The gummy candy-like confectionery according to the present invention preferably has a maximum stress value of 80 to 450 N / cm when a blade probe having a width of 1 mm is inserted into a gummy candy-like confectionery having a thickness of 10 mm at a rate of 5 mm / sec to cause the confectionery to break. ２ Gummy candy-like confectioneries with a maximum stress value within the above range have a shape retention that can withstand the warm environment during distribution, and also have a smooth, soft texture that melts in the mouth.

[0071] The gummy candy-like confectionery according to the present invention preferably has a maximum stress value of 400 N / cm２ or less, more preferably 300 N / cm ２ More preferably 250 N / cm or less ２ or less, and even more preferably 200 N / cm ２ Gummy candy-like confectioneries with a maximum stress value within the above range have shape retention that can withstand the warm environment during distribution, while also having a smoother, softer texture that melts in the mouth.

[0072] Specific Gravity The lower limit of the specific gravity of the gummy candy-like confectionery according to the present invention is preferably 0.5 or more, more preferably 0.6 or more, even more preferably 0.7 or more, and even more preferably 0.8 or more. The upper limit of the specific gravity of the gummy candy-like confectionery according to the present invention is preferably 1.1 or less, more preferably 1.0 or less, even more preferably 0.95 or less, and even more preferably 0.9 or less. Gummy candy-like confectionery with a specific gravity within the above ranges has shape retention that can withstand the warm environments during distribution, while also having a smooth, soft texture that melts in the mouth.

[0073] The specific gravity of the gummy candy-like confectionery according to the present invention can be measured, for example, using a high-precision electronic hydrometer EW-300SG (Alpha Mirage Co., Ltd.).

[0074] Aeration treatment can be used as a method for adjusting the specific gravity of the gummy candy-like confectionery according to the present invention to fall within the above range.

[0075] The gummy candy-like confectionery according to the present invention is preferably an aerated gummy candy-like confectionery having a specific gravity within the above range.

[0076] Coating The surface of the gummy candy-like confectionery according to the present invention may be coated. For example, the surface may be coated with oil, granulated sugar, wafer paper, chocolate, fruit powder, flavoring, or other powdery material. Examples of oils include animal fats and vegetable fats, with vegetable fats being preferred.

[0077] <Method for manufacturing gummy candy-like confectionery> A method for manufacturing gummy candy-like confectionery according to one embodiment of the present invention will be described below. A simple flow chart for manufacturing gummy candy-like confectionery is shown in Figure 5. Note that the explanation of <Gummy candy-like confectionery> above can be used for a specific explanation of the gummy candy-like confectionery manufactured by the manufacturing method according to the present invention.

[0078] The method for producing gummy candy-like confectionery according to the present invention includes a filling step of filling a mold with a syrup containing gelatin and pectin, and a cooling, solidifying, and drying step of cooling, solidifying, and drying the syrup. The method for producing gummy candy-like confectionery according to the present invention also preferably includes a concentration step of heating and concentrating a mixed liquid containing gelatin and pectin to obtain a syrup, and an aeration step of aerating the syrup.

[0079] Preparation of Syrup First, all or part of the raw materials are mixed to obtain a mixture containing at least gelatin, pectin, sugar, and starch syrup.

[0080] When mixing the ingredients, it is preferable to first dissolve the pectin and gelatin in water and then mix with the sugar and starch syrup. It is important to dissolve them thoroughly, as the properties of each ingredient will not be fully realized if they are not dissolved thoroughly. This allows the pectin and gelatin to be dispersed, resulting in a gummy candy-like confectionery with a uniform gel.

[0081] Concentration Step: This embodiment includes a concentration step in which a mixed liquid containing gelatin and pectin is heated and concentrated. In the concentration step, the mixed liquid is preferably heated and concentrated. Generally, the mixture is heated under pressure using steam heat. The syrup obtained in the concentration step is called base syrup.

[0082] ・Addition of additional ingredients Some of the ingredients may be added to the base syrup. A base syrup with some of the ingredients added is called gummy syrup.

[0083] It is also preferable to further add an organic acid to the base syrup. Specific types of organic acids are as described above. By adding an organic acid to the base syrup, the pH can be lowered, which promotes the gelation of pectin and increases the gel strength of the finished product. This improves the shape retention of the gummy candy-like confectionery, allowing it to withstand the warm environments in which it is distributed.

[0084] It is also preferable to add a buffer salt, more preferably an organic acid sodium salt, to the base syrup. Adding an organic acid sodium salt together with an organic acid can slow down the pH change and the gelation rate.

[0085] In addition, acidulants, fruit juice, flavorings, etc. may be added to the base syrup.

[0086] Aeration Step In this embodiment, an aeration step is provided in which the gummy syrup is aerated. In the aeration step, air is incorporated into the gummy syrup. The method used for the aeration step is not particularly limited. Generally, a whipper, a mixer / stirrer, a mixer / disperser, a homogenizer, or the like can be used.

[0087] In order to incorporate gas into the gummy syrup, gelatin, egg white, milk-derived protein, vegetable protein, calcium carbonate, etc. are sometimes added. Furthermore, air is generally used as the gas added during aeration, but carbon dioxide gas or nitrogen gas can also be used.

[0088] Filling Step In the filling step, the gummy syrup is filled into a mold.

[0089] The pH of the gummy syrup is preferably 3.1 or higher. By setting the pH of the gummy syrup at or above the lower limit, the generation of pre-gel is suppressed, improving the filling suitability. Furthermore, the pH of the gummy syrup is preferably 4.2 or lower. By setting the pH at or below the upper limit, the strength of the gel can be increased. This improves the shape retention of the gummy candy-like confectionery, allowing it to withstand the warm environment in which it is distributed, and suppresses stickiness.

[0090] When gummy candy-like confectioneries are produced on a typical large-scale gummy candy production line, the syrup is transported through piping from the concentration step to the filling step. Therefore, the syrup is not filled immediately after concentration, and it may take some time between the concentration step and the filling step. Therefore, it is preferable to maintain the fluidity of the syrup by adjusting the type and amount of gelling agent, organic acid, and organic acid sodium salt, the solids content of the syrup, and the pH of the syrup so as to prevent the formation of pre-gel between the concentration step and the filling step.

[0091] There are no particular limitations on the mold used in the filling step. A starch mold, a silicone mold, a metal mold, etc. can be used. In the present invention, a starch mold was used.

[0092] Cooling, solidifying, and drying step The method for producing a gummy candy-like confection of the present invention includes a cooling, solidifying, and drying step in which the gummy syrup filled into the mold in the filling step is cooled, solidified, and dried. The cooling, solidifying, and drying step is carried out so that the solid content of the gummy candy-like confection of the present invention is 80.0% by mass or more and 87.0% by mass or less. The time and temperature of the cooling, solidifying, and drying step can be adjusted to obtain a gummy candy-like confection with a desired solid content.

[0093] The cooling, solidifying, and drying step preferably includes a primary drying step in which cooling, solidifying, and drying is carried out while the material is still in the mold, and a secondary drying step in which cooling, solidifying, and drying is further carried out after the material is removed from the mold.

[0094] The primary drying step is carried out until gelation is complete. Drying conditions are optional, but for example, heating and drying at 18°C ​​to 40°C can be used. In the examples and comparative examples of the present invention, after primary drying was complete, the product was removed from the starch mold and its surface was coated with carnauba wax.

[0095] The secondary drying step can further remove moisture. The secondary drying step and its conditions can be arbitrarily carried out, but for example, the gummy candy-like confectionery can be dried by heating at 18°C ​​to 40°C. The solid content of the gummy candy-like confectionery after the secondary drying step is preferably 80.0% by mass or more and 87.0% by mass or less.

[0096] The gummy candy-like confectionery of the present invention has a smooth and soft melt-in-the-mouth texture, which allows for good flavor and aroma expression, thereby enabling, for example, the use of less flavorings and the creation of a product that is easy to taste even for those with a weak sense of taste. In addition, while hard gummies break into pieces when chewed in the mouth, causing the unpleasant sensation of swallowing the pieces, the gummy candy-like confectionery of the present invention has a smooth texture, which reduces the unpleasant sensation and prevents the mouth from becoming dry. While maintaining a strong shape, the confectionery is very soft when chewed in the mouth, and since it is possible to produce products with a strong sour taste, it also stimulates saliva, making it suitable for use in oral care products for conditions such as dry mouth. Furthermore, the gummy candy-like confectionery of the present invention has a smooth and soft melt-in-the-mouth texture, which allows it to be chewed even by those with weak teeth or jaws, making it suitable for use in products designed for ease of chewing, and suitable for a wide range of people from infants to the elderly.

[0097] The gummy candy-like confectionery of the present invention can also be used as a topping for other foods. Because the gummy candy-like confectionery of the present invention is soft and melts smoothly in the mouth, it can be thoroughly mixed in the mouth when used as a topping for foods that melt smoothly in the mouth, such as ice cream, soft serve ice cream, shaved ice, shave cake, and chocolate.

[0098] The present invention will now be described in detail with reference to examples, but the present invention is not limited to these examples in any way.

[0099] <Regarding Raw Materials> The raw materials used in the Examples and Comparative Examples are as follows: Enzymatically saccharified starch syrup, solid content: 75.5% by mass; Sugar, solid content: 99.9% by mass; Gelatin, solid content: 85.0% by mass; HM pectin, solid content: 88.0% by mass; Sodium citrate, solid content: 88.5% by mass; Sodium polyphosphate, solid content: 88.5% by mass; 50% sodium lactate solution, solid content: 51.0% by mass; Citric acid, solid content: 91.2% by mass; Malic acid, solid content: 99.4% by mass; Coloring agent, solid content: 21.0% by mass; Flavoring, solid content: 0% by mass; Carnauba wax (for coating).

[0100] <Production of gummy candy-like confectionery> First, raw materials were mixed according to the formulation shown in the upper rows of Tables 1, 3, 5, 7, 9, 11-12, and 15 (referred to as "mixture formulation") to obtain a mixture. Next, the mixture was heated and concentrated (concentration step). Then, raw materials were mixed with the mixture after the concentration step according to the formulation shown in the lower rows of Tables 1, 3, 5, 7, 9, 11-12, and 15 (referred to as "post-concentration formulation") to obtain a gummy syrup.

[0101] Next, a whipper was used to incorporate air into the gummy syrup (aeration step). In Examples 11 to 13, 24, and 30, the amount of air incorporated into the gummy syrup was reduced, and gummy candy-like confectioneries with a specific gravity of 1.1 were produced.

[0102] Then, the gummy syrup after the aeration step was filled into a starch mold.

[0103] Finally, the gummy syrup filled in the starch mold was cooled and solidified, and then dried, whereby the solid content of the gummy candy-like confectionery was adjusted to 85.0% by mass.

[0104] <Evaluation> The pH, specific gravity, solid content ratio (%) of each raw material, shape retention to withstand the warm environment during distribution, suitability for pouring and filling, texture, and maximum stress value at break were evaluated. Each evaluation method is as follows.

[0105] <pH> The pH of the obtained gummy candy-like confectionery was measured using a pH meter (LAQUA manufactured by HORIBA).

[0106] <Specific Gravity> The specific gravity of the finished gummy candy-like confectionery was calculated by measuring it with the following measuring device. Measuring device: High-precision electronic specific gravity meter EW-300SG manufactured by Alpha Mirage Co., Ltd. Measurement method: Underwater displacement (suspension) method Measurement type: Solid specific gravity measurement Water temperature: 15°C

[0107] <Solid content ratio of raw materials> The solid content ratio of raw materials was calculated. The calculation method is as follows: Solid content ratio (mass %) of each raw material to the total solid content weight of the gummy candy-like confectionery = ((blended weight of each raw material) × (solid content ratio of each raw material) / (total solid content weight of the gummy candy-like confectionery)) × 100

[0108] <Shape retention that can withstand warm environments during distribution: Shape retention> The obtained gummy candy-like confectionery was placed in a bag and left to stand for one week in a 30°C environment, after which the gummy candy-like confectionery was checked and evaluated for shape retention and stickiness. ◯: No deformation occurred, not sticky to the touch with the fingertips, and individual packaging not required. ×: Deformation occurred, sticky to the touch with the fingertips, and individual packaging required.

[0109] <Filling Suitability> When pouring and filling into starch molds, the pouring and filling suitability was evaluated as follows: ◯: The syrup before pouring and filling did not gel even when held at a liquid temperature of 80°C for 30 minutes, and was in a state of fluidity such that it naturally fell at a smooth and stable rate. ×: While held at a liquid temperature of 80°C for 30 minutes, loose fine gel (pre-gel) was generated in the syrup, making it impossible to fill.

[0110] <Smooth and soft melt in the mouth: Melt in the mouth> The obtained gummy candy-like confections were eaten by five panelists who had been trained in sensory evaluation and rated according to the following criteria. ◯: Smooth melt in the mouth, feels soft as if it is melting. ×: Does not melt smoothly in the mouth, does not feel soft.

[0111] The overall evaluation of the melt-in-the-mouth texture of each gummy candy-like confectionery was determined according to the following criteria. The results are shown in Tables 2, 4, 6, 8, 10, 13-14, and 16. ◎: 5 ​​out of 5 panelists agreed with the evaluation of ◯. ◯: 4 out of 5 panelists agreed with the evaluation of ◯. ×: 3 or less out of 5 panelists agreed with the evaluation of ◯.

[0112] <Gummy candy does not break into separate pieces in the mouth when chewed: Breakability> The obtained gummy candy-like confections were eaten by five panelists who had been trained in sensory evaluation and evaluated according to the following criteria. ◯: The gummy candy did not break into separate pieces when chewed in the mouth, and the gummy candy easily held together in the mouth. ×: The gummy candy broke into separate pieces when chewed in the mouth, and the gummy candy easily held together in the mouth.

[0113] The overall evaluation of the breaking strength of each gummy candy-like confectionery was determined according to the following criteria. The results are shown in Tables 2, 4, 6, 8, 10, 13-14, and 16. ☐: Of the five panelists, four or more agreed with the evaluation of ☐. ×: Of the five panelists, three or fewer agreed with the evaluation of ☐.

[0114] <Maximum Stress Value at Break> The maximum stress value was measured using a texture analyzer as shown below. As shown in Figure 7, the sample was placed on a table, and the probe was lowered from a position 15 mm from the table. Once the sample was completely broken, the probe was raised. The maximum stress value applied to the plunger during this time was measured. Measuring equipment: Texture analyzer TA.XTPlus100C manufactured by Eiko Seiki Co., Ltd. Measurement software: Exponent Connect Probe: Blade probe (teeth width at cutting part: 1 mm) Probe start position: 15 mm Measurement sample size: 10 mm high x 18 mm long x 18 mm wide Fracture entry part: Entered from the diagonal line connecting the vertices of the 18 mm long x 18 mm wide Sample weight: 4.0 g / particle Penetration distance: 9.95 mm into the sample Measurement speed: 5 mm / sec Measurement temperature: 25°C

[0115] Test Example 1: Effects of the Presence or Absence of Gelatin and Pectin on Gummy Candy-like Confections Gummy candy-like confections were produced using the formulations shown in Table 1 and the method described above. Using the same methods, the confections were evaluated for pH, specific gravity, solids content (%) of each ingredient, shape retention in a warm environment during distribution, suitability for pouring and filling, texture, and breaking strength. The results are shown in Table 2.

[0116]

[0117]

[0118] The gummy candy-like confections of Examples 1 to 3, which had gelatin and pectin contents (gelatin, pectin) (% by mass) within the ranges of the present invention, were smooth and soft to the touch, had shape retention sufficient to withstand the warm environment during distribution, and could be poured and filled. On the other hand, the gummy candy-like confections of Comparative Example 1, which did not contain pectin, and Comparative Example 2, which did not contain gelatin, had shape retention sufficient to withstand the warm environment during distribution and could be poured and filled, but did not have a smooth and soft texture to the touch, and the gummy broke into pieces in the mouth when chewed, resulting in the gummy pieces being swallowed as a collection.

[0119] Test Example 2: Effect of Gelatin Content on Gummy Candy-like Confectionery Gummy candy-like confectionery was produced using the formulations shown in Table 3 and the method described above. Also, using the methods described above, the pH, specific gravity, solid content ratio (%) of each ingredient, shape retention that can withstand the warm environment during distribution, suitability for pouring and filling, texture, and breaking strength were evaluated. The results are shown in Table 4.

[0120]

[0121]

[0122] The gummy candy-like confections of Examples 4 to 6, which had a gelatin content of 3.8% by mass or less and a pectin content within the range of the present invention, were smooth and soft to the touch, had shape retention sufficient to withstand the warm environments encountered during distribution, and were capable of being poured and filled. On the other hand, Comparative Example 3 had shape retention sufficient to withstand the warm environments encountered during distribution and was capable of being poured and filled, but lacked the smooth and soft melt-in-the-mouth texture and was elastic like a typical gummy candy. Comparative Example 4 had shape retention sufficient to withstand the warm environments encountered during distribution and was capable of being poured and filled, but instead of a smooth and soft melt-in-the-mouth texture, it had a springy, rubbery texture similar to that of typical gelatin gummies. Comparative Example 5 had a hard dough, making pouring and filling impossible, and a gummy candy-like confection could not be produced.

[0123] Furthermore, the gummy candy-like confections of Examples 7 and 8, which had a gelatin content of 1.0% by mass or more and a pectin content within the range of the present invention, were soft and smooth to the touch, had shape retention sufficient to withstand the warm environment during distribution, and were able to be poured and filled. On the other hand, Comparative Example 6 did not have shape retention sufficient to withstand the warm environment during distribution, and it was not possible to produce a gummy candy-like confection.

[0124] Test Example 3: Effect of pectin content on gummy candy-like confectionery Gummy candy-like confectionery was produced using the formulations in Table 5 and the method described above. The pH, specific gravity, solids content (%) of each ingredient, shape retention in the warm environment during distribution, suitability for pouring and filling, texture, and breaking strength were also evaluated using the methods described above. The results are shown in Table 6.

[0125]

[0126]

[0127] The gummy candy-like confectioneries of Examples 7 and 9, which had a pectin content of 3.8% by mass or less and a gelatin content within the range of the present invention, were smooth and soft to the touch, had shape retention sufficient to withstand the warm environment during distribution, and were able to be poured and filled.On the other hand, Comparative Example 7 had shape retention sufficient to withstand the warm environment during distribution and was able to be poured and filled, but had a texture similar to that of regular pectin jelly, rather than a smooth and soft texture.

[0128] Furthermore, the gummy candy-like confectioneries of Examples 6 and 10, which had a pectin content of 1.0% by mass or more and a gelatin content within the range of the present invention, were smooth and soft to the touch, had shape retention sufficient to withstand the warm environment during distribution, and were able to be poured and filled. On the other hand, the confectioneries of Comparative Example 8 did not have shape retention sufficient to withstand the warm environment during distribution, and it was not possible to produce a gummy candy-like confectionery.

[0129] Test Example 4: Effect of specific gravity on gummy candy-like confectionery Gummy candy-like confectionery was produced using the formulations in Table 7 and the method described above. Also, using the methods described above, pH, specific gravity, solids content (%) of each ingredient, shape retention to withstand the warm environment during distribution, suitability for pouring and filling, texture, and breaking strength were evaluated. The results are shown in Table 8.

[0130]

[0131]

[0132] The gummy candy-like confections of Examples 11 to 13, which were prepared by reducing the amount of air entrapped in the gummy syrup and giving them a specific gravity of 1.1, were smooth and soft to the touch, had shape retention that could withstand the warm environment during distribution, and could be poured and filled, just like the gummy candy-like confections with a specific gravity of 0.9.

[0133] Test Example 5: Effect of gelatin bloom on gummy candy-like confectionery Gummy candy-like confectionery was produced using the formulations shown in Table 9 and the method described above. The pH, specific gravity, solids content (%) of each ingredient, shape retention in a warm environment during distribution, suitability for pouring and filling, texture, and breaking strength were also evaluated using the methods described above. The results are shown in Table 10.

[0134]

[0135]

[0136] The gummy candy-like confections of Examples 14 and 15, which used 200 bloom gelatin and 330 bloom gelatin, were similar to the gummy candy-like confections using 250 bloom gelatin in that they were smooth and soft to the touch, had shape retention sufficient to withstand the warm environment during distribution, and could be poured and filled.

[0137] Test Example 6: Gummy candy-like confectionery with low gelatin and pectin content Gummy candy-like confectionery was produced using the formulations shown in Tables 11 and 12 by the method described above. The pH, specific gravity, solids content (%) of each ingredient, shape retention in the warm environment during distribution, suitability for pouring and filling, texture, and breaking strength were also evaluated by the methods described above. The results are shown in Tables 13 and 14.

[0138]

[0139]

[0140]

[0141]

[0142] The gummy candy-like confections with low gelatin and pectin contents were smooth and soft to the touch, had shape retention sufficient to withstand the warm environment during distribution, and could be poured and filled, similar to the gummy candy-like confections of Examples 1 to 15.

[0143] Test Example 7: Effect of Solid Content on Gummy Candy-like Confections To test the effect of solid content on texture, gummy candy-like confections were produced using the formulations in Table 15 and the method described above. The solid content of the finished gummy candy-like confections in the Examples and Comparative Examples was varied. The results were evaluated using the methods described above for pH, specific gravity, solid content ratio (%) of each ingredient, shape retention that can withstand the warm environment during distribution, suitability for pouring and filling, texture, and breaking strength. The results are shown in Table 16.

[0144]

[0145]

[0146] The gummy candy-like confections of Examples 31 and 32, in which the solid content of the gummy candy-like confections was 80% by mass and 87% by mass, respectively, were smooth and soft to the touch, had shape retention sufficient to withstand the warm environment during distribution, and could be poured and filled.

[0147] The present invention can be applied to the production of various gummy candy-like confectioneries.

Claims

1. A gummy candy-like confection containing gelatin and pectin, wherein (X, Y) is within the area surrounded by (including on) the line segment connecting the following points in the order listed: A1 (0.7, 0.7), A2 (2.0, 0.7), A3 (2.0, 1.0), A4 (3.8, 1.0), A5 (3.8, 3.8), A6 (1.0, 3.8), A7 (1.0, 1.3), and A8 (0.7, 1.3), where X (mass %) is the gelatin content and Y (mass %) is the pectin content relative to the total solid content of the gummy candy-like confection.

2. The gummy candy-like confectionery according to claim 1, wherein the specific gravity of said gummy candy-like confectionery is 1.1 or less.

3. When a 10 mm thick gummy candy-like confectionery is broken by inserting a 1 mm wide blade probe at a speed of 5 mm / sec, the maximum stress value is 80 to 450 N / cm ２ 3. The gummy candy-like confectionery according to claim 1 or 2, wherein 4. The gummy candy-like confectionery according to claim 1 or 2, wherein the gelatin has a strength of 200 bloom or more.

5. The gummy candy-like confectionery according to claim 1 or 2, wherein the pectin is high methoxyl pectin.

6. A gummy candy-like confectionery according to claim 1 or 2, wherein the solid content of said gummy candy-like confectionery is 80% by mass or more and 87% by mass or less.

7. The gummy candy-like confectionery according to claim 1 or 2, wherein the pH of the liquid obtained by heating and dissolving the gummy candy-like confectionery is 3.1 to 4.

2.

8. A method for producing gummy candy-like confectionery, comprising: a filling step of filling a mold with a syrup containing gelatin and pectin; and a cooling, solidifying, and drying step of cooling, solidifying, and drying the syrup, wherein when the gelatin content of the total solid content of the gummy candy-like confectionery is X (mass %) and the pectin content is Y (mass %), (X, Y) is within the area surrounded by (including on) the line segment connecting points A1 (0.7, 0.7), A2 (2.0, 0.7), A3 (2.0, 1.0), A4 (3.8, 1.0), A5 (3.8, 3.8), A6 (1.0, 3.8), A7 (1.0, 1.3), and A8 (0.7, 1.3), in that order.

9. A method for producing gummy candy-like confectionery according to claim 8, characterized in that it comprises a concentration step of heating and concentrating a mixed liquid containing gelatin and pectin to obtain a syrup, and subjecting the syrup to a filling step.

10. A method for producing a gummy candy-like confectionery according to claim 8 or claim 9, which includes an aeration step in which the syrup is aerated.

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