JP2000125769A - Soft candy and its production - Google Patents
Soft candy and its productionInfo
- Publication number
- JP2000125769A JP2000125769A JP10303013A JP30301398A JP2000125769A JP 2000125769 A JP2000125769 A JP 2000125769A JP 10303013 A JP10303013 A JP 10303013A JP 30301398 A JP30301398 A JP 30301398A JP 2000125769 A JP2000125769 A JP 2000125769A
- Authority
- JP
- Japan
- Prior art keywords
- jelly
- soft candy
- gel
- sol
- flavor
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Ceased
Links
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 37
- 238000004519 manufacturing process Methods 0.000 title claims description 14
- 235000015110 jellies Nutrition 0.000 claims abstract description 76
- 239000008274 jelly Substances 0.000 claims abstract description 75
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 42
- 239000000499 gel Substances 0.000 claims abstract description 31
- 239000000796 flavoring agent Substances 0.000 claims abstract description 21
- 235000019634 flavors Nutrition 0.000 claims abstract description 21
- 235000015203 fruit juice Nutrition 0.000 claims abstract description 12
- 239000001814 pectin Substances 0.000 claims abstract description 10
- 229920001277 pectin Polymers 0.000 claims abstract description 10
- 235000010987 pectin Nutrition 0.000 claims abstract description 10
- 229920001817 Agar Polymers 0.000 claims abstract description 5
- 239000008272 agar Substances 0.000 claims abstract description 5
- 239000000843 powder Substances 0.000 claims description 19
- 239000000203 mixture Substances 0.000 claims description 17
- 235000020357 syrup Nutrition 0.000 claims description 10
- 239000006188 syrup Substances 0.000 claims description 10
- 238000010438 heat treatment Methods 0.000 claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 7
- FBPFZTCFMRRESA-KVTDHHQDSA-N D-Mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 claims description 6
- 229930195725 Mannitol Natural products 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 6
- 239000000594 mannitol Substances 0.000 claims description 6
- 235000010355 mannitol Nutrition 0.000 claims description 6
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 5
- 229960001031 glucose Drugs 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- PVXPPJIGRGXGCY-DJHAAKORSA-N 6-O-alpha-D-glucopyranosyl-alpha-D-fructofuranose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@](O)(CO)O1 PVXPPJIGRGXGCY-DJHAAKORSA-N 0.000 claims description 3
- GUBGYTABKSRVRQ-DCSYEGIMSA-N Beta-Lactose Chemical compound OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-DCSYEGIMSA-N 0.000 claims description 3
- 229930195724 β-lactose Natural products 0.000 claims description 3
- 150000001720 carbohydrates Chemical class 0.000 claims description 2
- 238000000465 moulding Methods 0.000 abstract description 5
- 239000012634 fragment Substances 0.000 abstract 3
- 239000007788 liquid Substances 0.000 abstract 2
- 230000008685 targeting Effects 0.000 abstract 1
- 229920002472 Starch Polymers 0.000 description 5
- 239000000463 material Substances 0.000 description 5
- 235000019698 starch Nutrition 0.000 description 5
- 239000008107 starch Substances 0.000 description 5
- 244000269722 Thea sinensis Species 0.000 description 4
- 235000019640 taste Nutrition 0.000 description 4
- 235000015197 apple juice Nutrition 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- 235000013616 tea Nutrition 0.000 description 3
- 240000007154 Coffea arabica Species 0.000 description 2
- 235000009754 Vitis X bourquina Nutrition 0.000 description 2
- 235000012333 Vitis X labruscana Nutrition 0.000 description 2
- 240000006365 Vitis vinifera Species 0.000 description 2
- 235000014787 Vitis vinifera Nutrition 0.000 description 2
- 238000013329 compounding Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000015205 orange juice Nutrition 0.000 description 2
- 238000007711 solidification Methods 0.000 description 2
- 230000008023 solidification Effects 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 241001672694 Citrus reticulata Species 0.000 description 1
- 241000220225 Malus Species 0.000 description 1
- 235000006468 Thea sinensis Nutrition 0.000 description 1
- 239000000783 alginic acid Substances 0.000 description 1
- 235000010443 alginic acid Nutrition 0.000 description 1
- 229920000615 alginic acid Polymers 0.000 description 1
- 229960001126 alginic acid Drugs 0.000 description 1
- 150000004781 alginic acids Chemical class 0.000 description 1
- 235000021016 apples Nutrition 0.000 description 1
- 235000015123 black coffee Nutrition 0.000 description 1
- 235000020279 black tea Nutrition 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 235000016213 coffee Nutrition 0.000 description 1
- 235000013353 coffee beverage Nutrition 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 101150029683 gB gene Proteins 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 239000011259 mixed solution Substances 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 150000004804 polysaccharides Chemical class 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 238000004513 sizing Methods 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 235000019871 vegetable fat Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
Landscapes
- Confectionery (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
Description
【０００１】[0001]
【発明の属する技術分野】この発明は、違和感がなく、
しかも異質であって歯に付かないゼリー菓子を目的とし
たソフトキャンディ及びその製造方法に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention
Moreover, the present invention relates to a soft candy intended for jelly confectionery which is heterogeneous and does not adhere to teeth, and a method for producing the same.
【０００２】[0002]
【従来の技術】従来ゼリー小塊をソフト生地中に混合
し、冷却固化したキャンディが提案されている（特許第
２５７５３２５号）。2. Description of the Related Art Conventionally, there has been proposed a candy in which small jelly lumps are mixed in soft dough and solidified by cooling (Japanese Patent No. 2575325).
【０００３】前記従来の発明は、ゼリー小塊を添加する
ことによって歯つきを防止し、舌ざわりも滑らかで、包
装紙との別離性もよく、長期保存しても糖化しないタイ
プのキャンディとされている。[0003] The conventional invention described above is a type of candy that prevents toothing by adding small jelly lumps, has a smooth tongue texture, has good separability from wrapping paper, and does not saccharify even after long-term storage. I have.
【０００４】[0004]
【発明により解決しようとする課題】前記ゼリー小塊を
含むキャンディは、砂糖、水飴を主材料とする植物油脂
入りキャンディであって、果汁その他の風味がないこと
は勿論、酸味もなく、従って清涼感及び味覚において別
異のソフトキャンディということができる。更に、ゼリ
ー小塊と、これを混在するシロップとは全く異質であっ
て、ゼリー小塊は固形物として独立し、その量によって
歯付き防止の程度包装紙との別離性の程度も異なること
は明らかである。The candy containing the jelly lumps is a candy containing vegetable oils and fats mainly composed of sugar and starch syrup, and has no fruit juice and other flavors, as well as no acidity, and is therefore refreshing. It can be said that soft candy is different in terms of feeling and taste. Furthermore, the jelly lumps and the syrup containing them are completely different, and the jelly lumps are independent as solids, and the degree of separation from the wrapping paper is different depending on the amount of the jelly lumps. it is obvious.
【０００５】[0005]
【課題を解決するための手段】この発明は、ゾルゼリー
と、異質のゲルゼリー細片との混合液を成形固化するこ
とにより、新タイプのソフトキャンディを得たのであ
る。According to the present invention, a new type of soft candy is obtained by molding and solidifying a mixture of sol jelly and foreign gel jelly flakes.
【０００６】即ち物の発明はゾルゼリーと、異質のゲル
ゼリー細片との混合液において、該ゲルゼリー細片の表
面が一部溶解した状態のまま前記混合液を成形固化した
ことを特徴とするソフトキャンディである。またゲルゼ
リー内に濃縮果汁等、ペクチン、クエン酸及びフレーバ
ーを含むものであり、ゾルゼリー内に濃縮果汁等、寒
天、クエン酸及びフレーバーを含むものである。[0006] That is, the invention of the product is characterized in that in a mixed solution of sol jelly and foreign gel jelly pieces, the mixture is formed and solidified while the surface of the gel jelly pieces is partially dissolved. It is. Further, the gel jelly contains pectin, citric acid and a flavor such as concentrated juice, and the sol jelly contains agar, citric acid and a flavor such as concentrated juice in a sol jelly.
【０００７】次に方法の発明は糖類にペクチン粉末を分
散し、濃縮果汁等、水飴に溶解水を加えて混合した後加
熱溶解し、これを煮詰めてクエン酸とフレーバーを加
え、型に入れて冷却固化し、これを細片に裁断してゲル
ゼリーとし、ついで砂糖に寒天粉末を分散し、濃縮果汁
等、水飴に溶解水を加えて加熱溶解し、これを煮詰めて
クエン酸とフレーバーを加え、均一に混合した後、前記
ゲルゼリー細片を加えて混合し、型に入れて冷却固化す
ることを特徴としたソフトキャンディ製造方法である。
またゾルゼリーにゲルゼリー細片の他、無水ブドウ糖の
微粉末、マンニトール粉末又はβ−乳糖粉末を加えるも
のであり、ゲルゼリーの冷却固化後、その表面に、還元
パラチノース又はマンニトールのような吸濕性の少ない
糖を３〜１５％コーティングするものである。[0007] Next, the invention of the method is to disperse pectin powder in saccharides, add dissolved water to syrup, such as concentrated fruit juice, mix, heat and dissolve, boil down, add citric acid and flavor, and put in a mold. Cool and solidify, cut this into small pieces to make gel jelly, then disperse agar powder in sugar, add dissolved water to syrup, concentrated fruit juice etc., heat and dissolve, boil down, add citric acid and flavor, A method for producing a soft candy, characterized in that after uniformly mixing, the gel jelly pieces are added and mixed, and the mixture is put into a mold and cooled and solidified.
In addition to the gel jelly flakes, fine powder of anhydrous glucose, mannitol powder or β-lactose powder is added to the sol jelly.After cooling and solidifying the gel jelly, the surface thereof has a low hygroscopic property such as reduced palatinose or mannitol. It coats 3 to 15% of sugar.
【０００８】前記において、濃縮果汁等とは、リンゴ、
みかん、ぶどうその他の各種果汁と、紅茶、コーヒー、
茶などの水溶性成分をいう。その使用に際しては、夫々
のフレーバーを添加して風味を確保することもできる。[0008] In the above, concentrated fruit juice and the like include apples,
Mandarin orange, grape and other fruit juices, tea, coffee,
Refers to water-soluble components such as tea. Upon use, each flavor may be added to ensure the flavor.
【０００９】前記発明において、ゾルゼリーとゲルゼリ
ーの割合は、２：１〜１：２が安定性がよく好ましい。
ゼリーは、ゾルゼリーの加熱によって軟化するゼリー
（例えばペクチン）が好ましい。このようにすれば、ゾ
ルゼリーの濃縮加熱時に、ゲルゼリーの一部が溶融し、
全体を固化した際に、境界なしの不均質のソフトキャン
ディとなる。In the above invention, the ratio of sol jelly to gel jelly is preferably 2: 1 to 1: 2 because of good stability.
The jelly is preferably a jelly (for example, pectin) which is softened by heating the sol jelly. In this way, when the sol jelly is concentrated and heated, a part of the gel jelly is melted,
When the whole solidifies, it becomes a heterogeneous soft candy without boundaries.
【００１０】即ち異質のゼリーを不均質に分散したソフ
トキャンディとなるので、果汁等の風味と共に、味覚に
多様性を付与し、しっとりしなやかで、口どけ良く、天
然素材の味がそのまま生きている新食感の本生あめ（ソ
フトキャンディ）を、不溶性の粉末を使用することなく
製造したのである。[0010] That is, since soft candy in which heterogeneous jelly is dispersed inhomogeneously, it imparts a variety of tastes together with the flavor of fruit juice and the like, and is moist, supple, crisp, and the taste of natural materials is alive. Honsei candy (soft candy) with a new texture was produced without using insoluble powder.
【００１１】[0011]
【発明の実施の形態】この発明は、各種風味を有するゾ
ルゼリーと、ほぼ同種の風味を有する異質のゲルゼリー
細片との混合液を成形固化したソフトキャンディであ
る。BEST MODE FOR CARRYING OUT THE INVENTION The present invention is a soft candy obtained by molding and solidifying a mixture of sol jelly having various flavors and foreign gel jelly pieces having substantially the same flavor.
【００１２】また濃縮果汁その他の水溶性物質のジュー
ス類を含むゾルゼリーを成形固化し、これを裁断してゲ
ルゼリー細片を作る。一方濃縮果汁その他の水溶性物質
のジュース類を含むゾルゼリーを作って加熱濃縮した
後、前記ゲルゼリー細片を前記ゾルゼリー中に混入し、
撹拌して均一にすると共に、これを成形固化する。これ
を適宜の大きさ形状に裁断すればこの発明のソフトキャ
ンディができる。A sol jelly containing a concentrated fruit juice or another water-soluble substance juice is formed and solidified, and cut into gel jelly pieces. On the other hand, after making a sol jelly containing juice of concentrated fruit juice and other water-soluble substances and heating and concentrating, the gel jelly pieces are mixed into the sol jelly,
The mixture is stirred to make it uniform, and it is molded and solidified. If this is cut into an appropriate size and shape, the soft candy of the present invention can be obtained.
【００１３】前記において、ゲルゼリー細片は加熱中に
その一部が溶融することが好ましく、溶融によって、ゲ
ルゼリー細片と、ゾルゼリーとの境界がなくなり、一体
的融合状態の中で、不均質分布のソフトキャンディとな
る。[0013] In the above, it is preferable that a part of the gel jelly strip is melted during heating, and the melting eliminates the boundary between the gel jelly strip and the sol jelly. Become a soft candy.
【００１４】[0014]
【実施例１】（１） ゲルゼリーの製造。Example 1 (1) Production of gel jelly.
【００１５】 [0015]
【００１６】（製法）砂糖にペクチン粉末を分散し、濃
縮リンゴ果汁と水飴に、溶解水（配合材料の６％）を加
えて撹拌混合した後加熱溶解し、１１８℃まで煮詰めた
後、加熱を中止し、１００℃以下にし、クエン酸とフレ
ーバーを加えて撹拌し、ついで成形型に入れ、自然冷却
して固化した後、０．５〜０．６mm角に裁断する。(Preparation method) Pectin powder is dispersed in sugar, dissolved water (6% of the blended material) is added to concentrated apple juice and starch syrup, and the mixture is stirred and mixed, and then heated and dissolved. After stopping, the temperature is lowered to 100 ° C. or less, citric acid and flavor are added, and the mixture is stirred. Then, the mixture is put into a mold, cooled naturally, solidified, and then cut into 0.5 to 0.6 mm square.
【００１７】（２）ゾルゼリーの製造。(2) Production of sol jelly.
【００１８】 （製法）[0018] (Production method)
【００１９】砂糖にペクチン粉末を分散し、濃縮リンゴ
果汁と水飴に溶解水（配合材料の６％）を加えて撹拌後
加熱溶解し、混合液の温度が１１８℃になったときに加
熱を中止し、１００℃以下にしてクエン酸とフレーバー
を加えて撹拌してゾルゼリーを作る。Disperse pectin powder in sugar, add dissolved water (6% of the blended material) to concentrated apple juice and starch syrup, stir and heat to dissolve. When the temperature of the mixture reaches 118 ° C., stop heating. Then, the temperature is lowered to 100 ° C. or less, and citric acid and a flavor are added and stirred to form a sol jelly.
【００２０】（３）ソフトキャンディの製造。(3) Production of soft candy.
【００２１】前記（２）で得たゾルゼリーを１００℃〜
６０℃にした後、前記（１）で得たゲルゼリーの細片
を、ゾルゼリーと同量（重量）入れて撹拌し、ついで成
形型に入れ、自然冷却して固化した後所望の形状に裁断
すればこの発明のソフトキャンディが出来る。The sol jelly obtained in the above (2) is kept at 100 ° C.
After the temperature is raised to 60 ° C., the gel jelly pieces obtained in the above (1) are put in the same amount (weight) as that of the sol jelly, stirred, then put into a molding die, solidified by natural cooling, and then cut into a desired shape. For example, the soft candy of the present invention can be made.
【００２２】前記において、成形型を製品形状にすれば
固化後裁断する必要はない。In the above, if the mold is formed into a product shape, it is not necessary to cut after solidification.
【００２３】要するに冷却固化その他の成形は、従来ゼ
リーの製造に使用されている方法を何れも採用すること
ができる。In short, any method conventionally used for the production of jelly can be employed for cooling, solidification and other molding.
【００２４】前記実施例において、濃縮リンゴ果汁に代
えて他の果汁（例えばオレンジ又はグレープなど）、紅
茶、コーヒー又は茶などの溶液を使用すれば、夫々の風
味を持つソフトキャンディができる。またゾルゼリーの
増粘多糖類を選択することにより（例えばアルギン酸利
用）夏期に柔かさを保ちつつ高温変形しないソフトキャ
ンディを得ることができる。In the above embodiment, if a solution of other juice (eg, orange or grape), black tea, coffee or tea is used in place of the concentrated apple juice, soft candy having each flavor can be obtained. In addition, by selecting a thickening polysaccharide of sol jelly (for example, using alginic acid), a soft candy which does not deform at high temperature while maintaining its softness in summer can be obtained.
【００２５】次にゾルゼリーに無水ブドウ糖の微粉末を
混合（３〜２０％）することにより、歯付き防止効果を
更に改善することができる。前記無水ブドウ糖に代えて
マンニトール粉末又はβ−乳糖粉末を混合しても同様の
効果がある。Next, by mixing a fine powder of anhydrous glucose with sol jelly (3 to 20%), the effect of preventing toothing can be further improved. The same effect can be obtained by mixing mannitol powder or β-lactose powder in place of the anhydrous glucose.
【００２６】更にソフトキャンディの表面に、吸濕性の
少ない糖（例えば還元パラチノーストアルコ又はマンニ
トールなど）を３〜２５％コーテイングすることにより
表面のべたつきを改善することもできる。Further, the surface stickiness can be improved by coating the surface of the soft candy with a sugar having low hygroscopicity (for example, reduced palatinose arco or mannitol) in an amount of 3 to 25%.
【００２７】前記実施例について、８０名と６０名のパ
ネラーによりテストした所、表１、表２の結果を得た。When the above example was tested by 80 and 60 panelists, the results shown in Tables 1 and 2 were obtained.
【００２８】[0028]
【表１】 [Table 1]
【００２９】[0029]
【表２】 [Table 2]
【００３０】[0030]
【実施例２】（１） ゲルゼリーの製造。Example 2 (1) Production of gel jelly.
【００３１】 [0031]
【００３２】（製法）砂糖にペクチン粉末を分散し、濃
縮オレンジ果汁と水飴に、溶解水（配合材料の６％）を
加えて加熱溶解し、１１８℃まで煮詰めた後、加熱を中
止し、１００℃以下にし、クエン酸とフレーバーを加え
て撹拌し、ついで成形型に入れて成形し冷却固化した
後、０．５〜０．６mm角に裁断する。(Preparation method) A pectin powder is dispersed in sugar, and dissolved water (6% of the compounding material) is added to concentrated orange juice and starch syrup and dissolved by heating. After boiling down to 118 ° C, heating is stopped. C. or lower, add citric acid and flavor, stir, then put in a mold, mold and cool and solidify, then cut into 0.5-0.6 mm squares.
【００３３】（２）ゾルゼリーの製造。(2) Production of sol jelly.
【００３４】 [0034]
【００３５】（製法）砂糖にペクチン粉末を分散し、濃
縮オレンジ果汁と水飴に溶解水（配合材料の６％）を加
えて撹拌後加熱溶解し、混合液の温度が１１８℃になっ
たときに加熱を中止し、１００℃以下にしてクエン酸と
フレーバーを加えて撹拌し、ゾルゼリーを作る。(Preparation method) Pectin powder is dispersed in sugar, dissolved water (6% of the compounding material) is added to concentrated orange juice and starch syrup, and the mixture is heated and dissolved after stirring. When the temperature of the mixture reaches 118 ° C. The heating is stopped, the temperature is lowered to 100 ° C. or less, and citric acid and a flavor are added and stirred to form a sol jelly.
【００３６】（３）ソフトキャンディの製造。(3) Production of soft candy.
【００３７】前記（２）で得たゾルゼリーに、前記
（１）で得たゲルゼリーの細片を、ゾルゼリーと同量
（重量）入れると共に無水ブドウ糖の微粉末１０％を添
加して撹拌した後、バッチフォーマーを用いて固化し、
サイジングローラーを用いてロープ状にした後、球断機
で切断すれば、この発明のソフトキャンディができる。Into the sol jelly obtained in (2), the gel jelly obtained in (1) was added in the same amount (weight) as that of the sol jelly, and 10% of fine powder of anhydrous glucose was added and stirred. Solidified using a batch former,
After forming into a rope shape using a sizing roller and cutting with a ball cutter, the soft candy of the present invention can be obtained.
【００３８】前記ソフトキャンディは、異種ゼリー間の
境界が不分明であり、食感として異種ゼリーの混入がわ
かる。前記ゾルゼリーとゲルゼリーの混合比を１：１
（同量）にしたが、１：２〜２：１位が好ましい。In the soft candy, the boundary between different types of jelly is indistinct, and it can be seen that different types of jelly are mixed in the texture. The mixing ratio of the sol jelly and the gel jelly is 1: 1.
(Equal amount), but preferably in the range of 1: 2 to 2: 1.
【００３９】[0039]
【発明の効果】この発明のソフトキャンディは、しっと
りとしなやかで、口どけがよく、歯に付かないと共に、
天然素材の味がよく生きる新しい食感のキャンディであ
る。The soft candy of the present invention is moist and supple, has a good mouthfeel, does not stick to teeth,
It is a new texture candy that lives well with the taste of natural ingredients.
【００４０】この発明の方法によれば、異種のゼリー
が、その特性を保有しつつ融合し、外観上均質性である
にも拘らず異種の食感を有する良質のソフトキャンディ
を多量生産し得る効果がある。According to the method of the present invention, different types of jellies are fused while retaining their properties, and a large amount of high-quality soft candy having a different texture can be produced in spite of homogeneity in appearance. effective.
───────────────────────────────────────────────────── フロントページの続き Ｆターム(参考） 4B014 GB07 GE02 GE03 GG07 GG08 GG09 GK03 GK04 GK05 GK08 GL04 GL10 GL11 GP01 GP12 GP14 GQ01 GQ05 4B041 LC03 LD02 LE07 LH05 LH10 LK07 LK10 LK11 LK30 LP01 LP11 LP13 LP16 ──────────────────────────────────────────────────続 き Continued on the front page F term (reference) 4B014 GB07 GE02 GE03 GG07 GG08 GG09 GK03 GK04 GK05 GK08 GL04 GL10 GL11 GP01 GP12 GP14 GQ01 GQ05 4B041 LC03 LD02 LE07 LH05 LH10 LK07 LK10 LK11 LK30 LP01 LP11 LP13
Claims (6)
の混合液において、該ゲルゼリー細片の表面が一部溶解
した状態のまま前記混合液を成形固化したことを特徴と
するソフトキャンディ。1. A soft candy comprising a mixture of sol jelly and a foreign gel jelly strip, wherein the mixture is molded and solidified while the surface of the gel jelly strip is partially dissolved.
クエン酸及びフレーバーを含むことを特徴とした請求項
１記載のソフトキャンディ。2. A pectin, such as a concentrated fruit juice, in a gel jelly.
2. The soft candy according to claim 1, comprising citric acid and a flavor.
ン酸及びフレーバーを含むことを特徴とした請求項１記
載のソフトキャンディ。3. The soft candy according to claim 1, wherein the sol jelly contains concentrated juice, agar, citric acid and a flavor.
等、水飴に溶解水を加えて混合した後加熱溶解し、これ
を煮詰めてクエン酸とフレーバーを加え、型に入れて冷
却固化し、これを細片に裁断してゲルゼリーとし、つい
で砂糖に寒天粉末を分散し、濃縮果汁、水飴に溶解水を
加えて加熱溶解し、これを煮詰めてクエン酸とフレーバ
ーを加え、均一に混合した後、前記ゲルゼリー細片を加
えて混合し、型に入れて冷却固化することを特徴とした
ソフトキャンディ製造方法。4. A pectin powder is dispersed in a saccharide, and dissolved water is added to syrup, such as concentrated fruit juice, mixed and heated and dissolved. The mixture is boiled down, citric acid and a flavor are added, and the mixture is cooled and solidified in a mold. This was cut into small pieces to obtain gel jelly, and then the agar powder was dispersed in sugar, concentrated water was added to dissolved juice and syrup, and then dissolved by heating.Then, the mixture was boiled down, citric acid and flavor were added, and then mixed uniformly. A method for producing a soft candy, comprising adding and mixing the gel jelly pieces, placing the gel jelly pieces in a mold, and cooling and solidifying.
ブドウ糖の微粉末、マンニトール粉末又はβ−乳糖粉末
を加えることを特徴とした請求項４記載のソフトキャン
ディの製造方法。5. The method for producing a soft candy according to claim 4, wherein a fine powder of anhydrous glucose, mannitol powder or β-lactose powder is added to the sol jelly in addition to the gel jelly flakes.
還元パラチノース又はマンニトールのような吸濕性の少
ない糖を３〜１５％コーティングすることを特徴とした
請求項４記載のソフトキャンディの製造方法。6. After cooling and solidifying the gel jelly, the surface thereof
The method for producing a soft candy according to claim 4, wherein 3 to 15% of a sugar having low hygroscopicity such as reduced palatinose or mannitol is coated.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP10303013A JP2000125769A (en) | 1998-10-23 | 1998-10-23 | Soft candy and its production |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP10303013A JP2000125769A (en) | 1998-10-23 | 1998-10-23 | Soft candy and its production |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JP2000125769A true JP2000125769A (en) | 2000-05-09 |
Family
ID=17915896
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP10303013A Ceased JP2000125769A (en) | 1998-10-23 | 1998-10-23 | Soft candy and its production |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2000125769A (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2002000183A (en) * | 2000-06-19 | 2002-01-08 | Mikakutou Kk | Soft candy |
| EP1269856A3 (en) * | 2001-06-26 | 2003-12-10 | Mikakuto Co., Ltd. | Composite soft candy |
| JP2009171961A (en) * | 2007-12-25 | 2009-08-06 | Mitsui Sugar Co Ltd | Soft candy manufacturing method |
| EP2364599A1 (en) | 2010-02-25 | 2011-09-14 | Uha Mikakuto Co., Ltd. | Gummy-containing soft candy and production method thereof |
| KR101450786B1 (en) * | 2013-01-23 | 2014-10-15 | 주식회사 엠에스씨 | Agaragar Jelly and Manufacturing Method thereof |
| CN108850381A (en) * | 2017-05-10 | 2018-11-23 | 雀巢产品技术援助有限公司 | The soft candy product and preparation method thereof of personalization molding |
| CN114831210A (en) * | 2022-06-01 | 2022-08-02 | 陈宝玲 | Sugarcane juice and peach residue fruit jelly drops and preparation method thereof |
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| JPS5359070A (en) * | 1976-11-05 | 1978-05-27 | Ezaki Glico Co | Prodvction of layered confection comprising caramel and nugar |
| JPS58107137A (en) * | 1981-12-17 | 1983-06-25 | Lotte Co Ltd | Sweet jelly |
| JPS62253348A (en) * | 1986-04-25 | 1987-11-05 | Nisshin Flour Milling Co Ltd | Production of assorted jelly food |
| JPS63216433A (en) * | 1987-03-06 | 1988-09-08 | Lotte Co Ltd | Soft candy and production thereof |
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|---|---|---|---|---|
| JPS5359070A (en) * | 1976-11-05 | 1978-05-27 | Ezaki Glico Co | Prodvction of layered confection comprising caramel and nugar |
| JPS58107137A (en) * | 1981-12-17 | 1983-06-25 | Lotte Co Ltd | Sweet jelly |
| JPS62253348A (en) * | 1986-04-25 | 1987-11-05 | Nisshin Flour Milling Co Ltd | Production of assorted jelly food |
| JPS63216433A (en) * | 1987-03-06 | 1988-09-08 | Lotte Co Ltd | Soft candy and production thereof |
| JPS646888U (en) * | 1987-07-02 | 1989-01-13 | ||
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2002000183A (en) * | 2000-06-19 | 2002-01-08 | Mikakutou Kk | Soft candy |
| JP3405323B2 (en) | 2000-06-19 | 2003-05-12 | 味覚糖株式会社 | Soft candy |
| EP1269856A3 (en) * | 2001-06-26 | 2003-12-10 | Mikakuto Co., Ltd. | Composite soft candy |
| JP2009171961A (en) * | 2007-12-25 | 2009-08-06 | Mitsui Sugar Co Ltd | Soft candy manufacturing method |
| EP2364599A1 (en) | 2010-02-25 | 2011-09-14 | Uha Mikakuto Co., Ltd. | Gummy-containing soft candy and production method thereof |
| KR101450786B1 (en) * | 2013-01-23 | 2014-10-15 | 주식회사 엠에스씨 | Agaragar Jelly and Manufacturing Method thereof |
| CN108850381A (en) * | 2017-05-10 | 2018-11-23 | 雀巢产品技术援助有限公司 | The soft candy product and preparation method thereof of personalization molding |
| CN114831210A (en) * | 2022-06-01 | 2022-08-02 | 陈宝玲 | Sugarcane juice and peach residue fruit jelly drops and preparation method thereof |
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