JP4062161B2 - Gummy candy and its manufacturing method - Google Patents

Description

[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a gummy candy having the original flavor of fruit juice, vegetable juice, and dairy products, and a method for producing the same.
[0002]
[Prior art]
Gummy candy made of gelatin and sugar has been widely eaten. Due to its chewy texture and seasoning, the main buyer was children. However, the sales volume of gummy candy has been declining in recent years. In this way, the lack of deliciousness as a candy is a major factor that makes it impossible to meet the demands of the times, and a solution has been demanded.
[0003]
In order to improve the level of taste, proposals have been made to add jam, chocolate, fruit, etc. to the center (for example, see Patent Document 1). Moreover, the gummy candy which made food texture different from the past was also proposed (for example, refer patent document 2 and patent document 3). The inventors came to the idea that the addition of flavors, acidulants, fruit juices, and the like does not lead to an increase in the level of deliciousness as a confectionery in its general manufacturing method.
[0004]
Gummy candy is known in which a mixture is prepared by simmering starch syrup and sugar and adding gelatin, flavor, acidulant, fruit juice and the like. In addition, at this time, a method of filling a starch mold is generally used as a molding method. However, when such a method is used, a flavor, acidulant, fruit juice, and the like are added to the sugar boiled liquid at 80 ° C., for example, and the original flavor of the fruit juice is impaired due to thermal transformation of the fruit juice component or Maillard reaction. No good product has been obtained. As an attempt to maintain the original flavor of fruit juice, a method has been proposed in which concentrated fruit juice and sugar solution are boiled under reduced pressure conditions (see, for example, Patent Document 4), but there are technical problems in gummy candy to which gelatin is added. Has occurred. That is, when gelatin is added after the concentrated fruit juice and sugar solution are boiled under low temperature and reduced pressure conditions, the temperature of the sugar fruit juice mixture solution is low, so that the viscosity increases and cannot be uniformly mixed with gelatin. In addition, when concentrated fruit juice, sugar solution, and gelatin are boiled under reduced pressure conditions, the moisture transpiration rate is reduced due to the water retention of gelatin, and it is necessary to extend the reduced pressure treatment time or increase the treatment temperature. As a result, the original flavor of the fruit juice is impaired, and the acid in the fruit juice component weakens the gelling power of gelatin (see Non-Patent Document 1, for example). Further, as another method for preventing the Maillard reaction, a method using a buffer solution has been proposed (see, for example, Patent Document 5). In this case as well, the flavor is lost because a process of boiling at high temperature is performed, and the fruit juice is further lost. It is not a means to prevent thermal denaturation of the components. Moreover, although the method of emulsifying using Quillaja saponin as a method of preventing the aroma transpiration by heat is proposed (for example, refer patent document 6), it is not a means to prevent the Maillard reaction. Moreover, in the fruit juice candy using non-reducing sugar, the difference with the normal manufacturing method is not recognized (for example, refer patent document 7). In other words, assuming the conventional production method, the original umami such as fruit juice is lost, so that a high level of deliciousness cannot be imparted to the gummy candy.
[0005]
[Patent Document 1]
Japanese Patent Laid-Open No. 5-68481 [Patent Document 2]
Japanese Patent Laid-Open No. 2002-315510 [Patent Document 3]
Japanese Patent Publication No. 2002-281906 [Patent Document 4]
JP-A-5-219891 [Patent Document 5]
JP 63-304947 A [Patent Document 6]
JP-A-6-22697 [Patent Document 7]
JP-A-6-70686 [Non-Patent Document 1]
Edited by Engineering Department, Production Department, Gelatin Division, Nitta Gelatin Co., Ltd., Introduction to Gelatin, 5th size, December 1991, pp. 33-34 [0006]
[Problems to be solved by the invention]
In order to recover the sluggish demand for gummy candies, it has been a problem to provide gummy candies containing fruit juices, vegetable juices, dairy products and the like having a natural flavor.
[0007]
[Means for Solving the Problems]
As a result of intensive studies, the present inventors have found a method for producing gummy candy that maintains the original flavor of raw materials such as fruit juice, vegetable juice, and dairy products, and have completed the present invention. That is, it is a gummy candy containing any one or more of fruit juice, vegetable juice and dairy products that do not contain heat-modified compounds, and after preparing and boiled a sugar solution, the sugar solution and After adding gelatin and cooling to 50 ° C. or less while mixing and stirring, after adding and mixing any one or more of fruit juice, vegetable juice and dairy products that do not contain heat-modified compounds The gummy candy and sugar solution, which are obtained through a molding process excluding the starch mold, are prepared and boiled, and then the sugar solution and gelatin are put into a mixing stirrer and mixed and stirred to 50 ° C. or lower. After cooling, one or more of fruit juice, vegetable juice, and dairy products that do not contain heat-modified compounds are added and mixed, and then subjected to a molding process that excludes the starch mold. It is a method of producing the gummy candy, wherein.
[0008]
DETAILED DESCRIPTION OF THE INVENTION
The main components of the gummy candy referred to in the present invention are gelatin and sugar. As a raw material for gelatin, bovine gelatin, pork gelatin, fish gelatin, bird gelatin and the like can be used. In addition, the texture changes depending on the treatment method such as acid treatment and alkali treatment. In the present invention, various kinds of gelatins having different treatments can naturally be used. In addition, the texture of gummy varies depending on the amount of residual water. That is, it becomes hard as the amount of water decreases.
[0009]
The modified compound by heat in the present invention is a product obtained by oxidizing and modifying aroma components such as limonene contained in fruit juice, vegetable juice, and dairy products, and the cause thereof is due to heating during production. This heat-modified denatured compound has a burnt odor and fragrance, which hinders the original flavor of the material. Since the gummy candy in the present invention does not contain a heat-modified compound, it has a high palatability with the original flavor of the material.
[0010]
In the method for producing gummy candy of the present invention, the boiled sugar solution and gelatin swollen with water in advance are cooled to 50 ° C. or lower while mixing and stirring. The mixing stirring method is not particularly limited, and examples thereof include a vertical rotating mixing stirring method using a Hobart mixer and a horizontal rotating mixing stirring method using a gum kneader. At this time, gelling agents such as gum arabic and pectin can be added simultaneously. At least one of fruit juice, vegetable juice, and dairy product is added to a mixture of boiled sugar liquid and gelatin cooled to 50 ° C., and further mixed and stirred. In open space production, the product contains air, but the air content can be controlled by the mixing and stirring method and time. Moreover, if it is not desired to contain air, it can be manufactured by performing pressure reduction control in a closed space.
[0011]
The fruit juice, vegetable juice, and dairy product used in the present invention are not particularly limited, and those made from various fruits, vegetables, and dairy products are used. For example, orange, lemon, apple, grape, grapefruit, apricot, strawberry Plum, plum, banana, pineapple, mango, kiwi fruit, cherry, papaya, avocado, figs, citrus, tangerine, olives, persimmon, pumpkin, quince, watermelon, tongue, tongue zero, Natsume Palm, Sudachi, Hassaku, Passion Fruit, Loquat, Bungtan, Poppy, Makuwauri, Melon, Yuzu, Pear, Lime, Ryugan, Antichoke, Asatsuki, Toshiba, Asparagus, Kidney Beans, Udo , Peas, funny, okahijiki, okra, turnip, pumpkin, or Shina, Cauliflower, Kanpyo, Kiku, Cabbage, Cucumber, Today, Kinzai, Wake, Kohlrabi, Burdock, Komatsuna, Zhasai, Santosai, Shisogarashi, Shiso, Juicy Sausage, Spring Chrysanthemum, Junsai, Ginger, Shiro Ri, Zuki, Immediately, Seri, Celery, Wind-up spring, Broad bean, Daikon, Taisai, Takana, Bamboo shoot, Onion, Taranome, Lettuce, Chingenzai, Tsukushi, Tsuruna, Tsurumura, Tsuwabuki, Togarashi, Togan Una, corn, tomato, eggplant, nazuna, habana, nigari, leeks, carrots, garlic, green onions, nozawana, noburu, haikusai, hakuraku, mustard, parsley, hayatouri, hakka daikon, beet, bell pepper , Hinona, hiroshima rape, wipes, everyday soup, broccoli, hechima, safflower Noodles, Spinach, Horseradish, Mizukake Vegetables, Mizukashi, Mitsuba, Myouga, Brussels Sprouts, Sprouts, Wild Burdock, Yamaboshi, Sweet Potatoes, Potatoes, Yuri, Yosai, Yomena, Yomogi, Lakkyo, Riki, Rhubarb, Divine, Wasabi, bracken, milk, goat's milk, human milk, cream, yogurt, coffee whitener, ice cream, powdered milk, condensed milk, cheese, butter, etc. These can be used alone or in combination of two or more. be able to. Preferably, fruit juices, vegetable juices, and dairy products that are not subjected to heat treatment in production processes such as straight, freeze concentration, and membrane concentration are suitable for the present invention. The amount of the fruit juice, vegetable juice and dairy product added to the present invention is 1% to 50%, preferably 5% to 15% of the total amount.
[0012]
In addition, in order to enhance the flavor, acidulants such as citric acid, malic acid, fumaric acid, tartaric acid, seasonings such as salt, mirin, soy sauce, vinegar, sauce, ketchup, pepper, mustard, wasabi, cinnamon, ginger, chili, Appropriate amounts of spices such as sage, thyme, nutmeg, paprika, pepper, chili, chili oil, onion and garlic, flavorings, coloring agents and seasonings can be added.
[0013]
The gummy candy of the present invention has a moisture content of 10 to 30%, preferably 13 to 20%, and feels fresh, such as fruit juice, vegetable juice, and dairy products, and a good texture can be obtained. If the water content is 10% or less, the gummy candy becomes hard and a good texture cannot be obtained, and it takes time to evaporate the water of the gummy candy, resulting in poor productivity. If the water content is 30% or more, the water activity is increased, and there is a concern about the proliferation of germs and molds, and there is a problem as a room-temperature product.
[0014]
【Example】
EXAMPLES Next, although an Example demonstrates this invention further in detail, the meaning of this invention is not limited at all by these Examples.
[0015]
Example 1
A mixture of 4 kg of sugar and 4 kg of enzyme-treated starch syrup (manufactured by Nippon Corn Starch Co., Ltd.) is boiled to Brix 90, mixed with 2 kg of gelatin swollen with water (gelatin: water = 1: 1), and then mixed to 45 ° C. while stirring with a mixer. After cooling, 0.5 kg of freeze-concentrated grapefruit juice, an appropriate amount of grapefruit flavor, and appropriate amounts of citric acid and tartaric acid were added as acidulants, and mixed and stirred for 10 minutes. After mixing and stirring, the mixture was spread on a cooling plate and cooled, and after the gelatin had hardened, the gummy candy was cut into an appropriate size and molded. The gummy candy thus obtained had a unique texture when moderately aerated, and had a highly palatable taste with the original flavor of fruit juice.
The results of analyzing the above gummy candy by GC-MS (Agilent GC-6890, MSD5973) are shown in FIG. Moreover, the result analyzed by GC-MS (SHIMADZU TurboMatrix + GCMS-QP2010) of head space was shown in FIG. Moreover, the analysis result of the fruit juice hold | maintained at 4 degreeC was shown in FIG.1 and FIG.2 as control.
[0016]
(Comparative Example 1)
A mixture of 4 kg of sugar and 4 kg of an enzyme-treated starch syrup (manufactured by Nippon Corn Starch) was boiled to Brix 90 at a temperature of 115 ° C., mixed with 2.5 kg of gelatin swollen with water (gelatin: water = 1: 1.5), and then frozen. Concentrated grapefruit juice 0.5 kg, appropriate amount of grapefruit flavor, and appropriate amounts of citric acid and tartaric acid as acidulants were added and mixed well, and then filled into a starch mold. The gummy candy filled in the starch mold was dried at 30 ° C. for 48 hours, and then the gummy candy was taken out. The gummy candy thus obtained had a reduced original flavor of fruit juice.
The results of analyzing the above gummy candy by GC-MS (Agilent GC-6890, MSD5973) are shown in FIG. The analysis result analyzed by GC-MS (SHIMADZU TurboMatrix + GCMS-QP2010) of headspace was shown in FIG.
[0017]
(Example 2)
A mixture of 3 kg of sugar, 3 kg of enzyme-treated starch syrup (manufactured by Nippon Corn Starch Co., Ltd.), 2 kg of fructose glucose liquid sugar and 50 g of pectin is boiled to Brix90, mixed with 2 kg of gelatin swollen with water (gelatin: water = 1: 1), and then mixed. The mixture was cooled to 45 ° C. with mixing and stirring, and 0.5 kg of concentrated orange juice, an appropriate amount of orange flavor, and an appropriate amount of citric acid as an acidulant were added to the extruder, mixed and stirred, and extruded. The extruded gummy candy was cut into an appropriate amount with a piano wire, and then powder coated with orange flavor powder, citric acid and granulated sugar. The gummy candy obtained in this way had a taste with high palatability with the original flavor of fruit juice.
[0018]
(Example 3)
A mixture of 4 kg of sugar and 4 kg of enzyme-treated starch syrup (manufactured by Nippon Corn Starch) was boiled to Brix 90, mixed with 2 kg of gelatin swollen with water (gelatin: water = 1: 1), and then mixed and stirred while reducing the pressure with a vacuum kneader. And cooled to 50 ° C. The decompression was once stopped, 0.5 kg of concentrated grape juice, an appropriate amount of grape flavor, and appropriate amounts of citric acid and tartaric acid were added as acidulants, and mixed and stirred while reducing pressure for 10 minutes. After mixing and stirring, the mixture was spread and cooled on a cooling plate, and after the gelatin had hardened, the gummy candy was cut into an appropriate size and molded. The gummy candy obtained in this way had a taste with high palatability with the original flavor of fruit juice.
[0019]
Example 4
A mixture of 4 kg of sugar and 4 kg of enzyme-treated starch syrup (manufactured by Nippon Corn Starch Co., Ltd.) is boiled to Brix 90, mixed with 2 kg of gelatin swollen with water (gelatin: water = 1: 1), and then mixed to 45 ° C. while stirring with a mixer. Cooled down. Here, 0.5 kg of skimmed condensed milk and an appropriate amount of milk flavor were added and mixed and stirred for 10 minutes. After mixing and stirring, the mixture was spread on a cooling plate and cooled to solidify the gelatin, and then the gummy candy was cut to an appropriate size and molded. The gummy candy thus obtained had a unique texture when moderately aerated, and had a high palatability with the original flavor of condensed milk.
[0020]
(Example 5)
A mixture of 3 kg of sugar, 3 kg of enzyme-treated starch syrup (manufactured by Nippon Cornstarch Co., Ltd.), 2 kg of fructose glucose liquid sugar and 50 g of pectin is boiled to Brix90 and mixed with 2 kg of gelatin swollen with water (gelatin: water = 1: 1), and then a mixer The mixture is cooled to 45 ° C. while mixing and stirring, 0.3 kg of concentrated mixed vegetable juice (spinach, carrot, kale, tomato), 0.3 kg of concentrated apple fruit juice, apple flavoring and mixed vegetable flavoring appropriate amount as flavoring agent, acidulant Then, an appropriate amount of citric acid was added, and the mixture was put into an extruder, mixed and stirred, and extruded. The extruded gummy candy was cut into an appropriate amount with a piano wire and then powder-coated with granulated sugar. The gummy candy thus obtained had a highly palatable taste with the original flavor of vegetables and fruit juice.
[0021]
【The invention's effect】
Novel gummy candy over the present invention is to provide fruit juices, vegetable juices, the high gummy candies over palatable having a original flavor, such as dairy products.
[Brief description of the drawings]
FIG. 1 is a diagram showing the results of analyzing gummy candy by GC-MS (Agilent GC-6890, MSD5973).
FIG. 2 is a diagram showing the results of analyzing gummy candy by headspace GC-MS (SHI MADZUTurboMatrix + GCMS-QP2010).

Claims (2)

It is a gummy candy containing any one or more of fruit juice, vegetable juice and dairy products that do not contain heat-modified compounds . After preparing and boiled sugar solution, sugar solution and gelatin are added to the mixing stirrer. After cooling to 50 ° C. or lower while mixing and stirring, add one or more of fruit juice, vegetable juice and dairy products that do not contain heat-modified compounds and mix, then starch A gummy candy characterized by being obtained through a molding process excluding a mold . After the sugar solution is prepared and boiled, the sugar solution and gelatin are put into a mixing stirrer, and after cooling to 50 ° C. or lower while mixing and stirring, the heat-modified compound is contained in fruit juice, vegetable juice and dairy products. The method for producing a gummy candy according to claim 1, wherein after adding any one kind or two or more kinds and mixing, a molding step is performed except for a starch mold.

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