JP2010154784A - Gummi candy having fresh caramel like palate feeling - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a gummi candy having fresh caramel like palate feeling which has shape-retaining properties while having extremely smooth palate feeling and favorable meltability in the mouth like those of fresh caramel, and is distributable at normal temperature. <P>SOLUTION: The gummi candy having fresh caramel like palate feeling is produced by using dextrin made of potato-derived raw material and having DE2-5, and Psyllium seed gum at the same time. More preferably, the dextrin has the following properties (a): (a) a viscosity when the 30 mass% aqueous solution of the dextrin prepared using 25°C distilled water is left at rest at 25°C for 5 minutes is ≤200 mPa s. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

  The present invention relates to a gummy candy having a raw caramel texture. More specifically, the present invention relates to a gummy candy that has a soft and meltable mouthfeel like raw caramel but has shape retention and can be distributed at room temperature.

  Caramel is prepared by mixing water and saccharides, completely dissolving the saccharides, adding dairy products and hydrogenated oil, and thoroughly mixing and emulsifying. Among them, fresh caramel is prepared by increasing the amount of raw milk and fresh cream, and is characterized by having a very soft and pleasant mouthfeel. However, because of its blending and manufacturing method, the shape retention is very weak, and the shape retention is lost immediately at room temperature, which makes it softer. Therefore, refrigeration at 10 ° C. or lower is usually required. Furthermore, the storage period was as short as about 30 days.

  On the other hand, gummy candy is known as a kind of candy that can be distributed at room temperature. Such a gummy candy is one of candy having a high water content among candy, which is prepared by adding a gelling agent such as gelatin and drying it after mixing and dissolving water and saccharides. . As a technique using dextrin, psyllium seed gum and the like for gummy candy, Patent Document 1 discloses a chewable gas-containing confectionery containing a hydrogenated starch hydrolyzate and a cellulose compound, and psyllium seed as a kind of thickener. It is disclosed that gum can be used. Similarly, gummy jelly using psyllium seed gum as a gelling agent has a gelatinous texture, that is, a rubbery texture rich in elasticity (Patent Document 2), contains dextrin and indigestible dextrin A gummy candy composition (Patent Document 3) characterized in that a gummy jelly type fructose candy (Patent Document 4) containing a branched dextrin having a DE of 5 to 15 is disclosed. On the other hand, as a technique for adding dextrin to caramel, it is disclosed that the texture of caramel prepared by adding starch hydrolyzed powder to boiled dough is soft and melts well in the mouth (Patent Document 5).

  However, Patent Document 1 is a technique for non-sugaring nougat in which the composition of sugar plays an important role, and it is a specific preparation prepared from a specific source material for improving the texture of gummy candy having a high sugar content such as sugar. There is no disclosure of using dextrin with DE and psyllium seed gum. Similarly, Patent Documents 2 to 5 disclose that various dextrins and psyllium seed gums can be added to gummy candy and caramel, respectively, but DEs considered to be preferable in Patent Documents 3 and 4 are 6 to 10 When a branched dextrin or a dextrin of 15 to 20 is used, shape retention cannot be imparted to a gummy candy having a high sugar content, and even when used in combination with the addition amount of psyllium seed gum used in the present invention It cannot be. In addition, gummy candy originally has an elastic texture, and itself has not been focused on improving such a texture to a smooth texture like a raw caramel.

  In addition, when psyllium seed gum is used alone (Patent Document 2), the use of an addition amount capable of imparting a rich texture, the solution becomes highly viscous and the workability deteriorates, while the workability is adversely affected. When the addition amount was not within the range, the solution was in a sol form, and the shape retention characteristic peculiar to gummy candy could not be imparted. Such a psyllium seed gum is greatly affected by the texture of the gelling agent used in combination with other gelling agents such as gelatin and carrageenan, and prepares a gummy candy having the desired raw caramel-like texture. I couldn't. Similarly, even when a dextrin having a DE derived from potato as a raw material is used, it was completely different from a raw caramel-like texture when used in combination with a gelling agent other than psyllium seed gum. It becomes a texture. For example, when gelatin is used in combination, the texture is rich in elasticity, and when carrageenan is used, it becomes a candy-like texture. And in order to give a smooth texture like raw caramel and a good mouth melt, it is necessary to add a large amount of fat such as milk and fresh cream, and as a result, refrigerated storage becomes essential, etc. A gummy candy having a raw caramel-like texture could not be provided. Further, gelatin, pectin, carrageenan, etc. are listed as conventional gelling agents used in gummy candy that can be distributed at room temperature. For example, when gelatin is used, chewing and elastic texture, pectin is used. To give a smooth texture and a fresh caramel-like texture, such as a jam-like and crunchy texture, and when carrageenan is used, it becomes a texture with a chewy texture of konjac. Could not reach.

Japanese Patent Publication No. 04-35130 JP 2001178831 A JP 2000-116343 A Japanese Patent Laid-Open No. 08-103222 Japanese Patent Laid-Open No. 02-154641

  The present invention provides a gummy candy having an unprecedented raw caramel-like texture by imparting a very smooth texture and a good mouth melt to a gummi candy, which is originally a rubber-like elastic texture. Objective. Furthermore, it aims at providing the sugar confectionery which can distribute | circulate at normal temperature, having a raw caramel-like food texture by providing a raw caramel-like food texture to a gummy candy.

  In light of the above-described problems of the prior art, the present inventors have conducted extensive research. By using a dextrin that is DE2-5 and phyllium seed gum, which are derived from potatoes, it is inherently rubber-like. The present invention was completed by finding that an unprecedented raw caramel-like texture such as a very smooth texture and a good mouth melt can be imparted to gummy candy, which is an elastic texture.

The present invention relates to a gummy candy having a raw caramel-like texture having the following aspects;
Item 1. A gummy candy having a raw caramel-like texture characterized by containing dextrins of DE 2 to 5 derived from potato and a psyllium seed gum.
Item 2. The gummy candy which has raw caramel-like food texture of claim | item 1 characterized by containing 0.03-0.1 mass part of psyllium seed gum with respect to 1 mass part of said dextrins.

  According to the present invention, a gummi candy having an unprecedented raw caramel-like texture (hereinafter referred to as the present specification), which can impart a very smooth texture and a good mouth melt to a gummi candy that is inherently a rubber-like elastic texture. Can also be provided in the book as "Raw Caramel-like Gummy Candy"). Furthermore, by giving a raw caramel-like texture to gummy candy, a sugar confectionery that can be distributed at room temperature while having a raw caramel-like texture can be provided. Unlike a conventional caramel, such a raw caramel-like gummy candy has a texture that is not found in a conventional gummy candy, such as a smooth texture and a mouthfeel that are reduced in chewing properties. In addition, the raw caramel-like gummy candy has reduced adhesion to the teeth peculiar to caramel, and in the present invention, it is possible to provide a gummy candy having a fresh caramel-like texture that can be distributed at room temperature as described above. it can.

  The raw caramel-like gummy candy of the present invention is characterized in that it contains dextrins of DE 2 to 5 derived from potato, and psyllium seed gum.

  The dextrin used in the present invention can be obtained by using potato as a raw material and hydrolyzing starch contained in these raw materials. Furthermore, the dextrin used in the present invention has a DE of 2 to 5, preferably 3 to 5, more preferably 3.5 to 4.5. When a dextrin having a DE greater than 5 is used, it plays only the same role as chickenpox and cannot give shape retention to the gummy candy itself. Furthermore, by adding dextrin, the solution becomes highly viscous and the workability at the time of preparation is reduced, and the roughness and starch odor peculiar to starch affect the gummy candy. Moreover, even if it is a dextrin whose DE is in the range of 2-5, when dextrin derived from other than potato is used, it only plays a role equivalent to chickenpox, and gives shape retention to gummy candy I can't. In addition, the solution has a high viscosity and the workability is lowered, and the texture is also sticky and rough.

  DE is an index generally indicating the degree of starch degradation, and indicates the ratio of dextrin produced when starch is hydrolyzed and reducing sugars such as glucose and maltose. All reducing sugars are converted to the amount of dextrose, and the ratio is expressed in% by weight with respect to the total dry solid content. The larger the DE, the higher the reducing sugar content and the smaller the dextrin, and the smaller the DE, the smaller the reducing sugar content and the greater the dextrin.

  A dextrin having such properties can be prepared by hydrolyzing potato starch as a raw material so as to be in the above DE range. The method for decomposing starch is not particularly limited, and examples include decomposing by enzyme treatment, and decomposing by acid treatment. Decomposition by enzymatic treatment (enzymatic degradation) is preferable.

  The amount of the dextrin added in the raw caramel-like gummy candy can be appropriately adjusted depending on the mixing ratio of the raw materials and the required texture, but is 15 to 30% by mass, preferably 15 in the raw caramel-like gummy candy. It is preferable to contain -20 mass%. When the addition amount of the dextrin of the present invention is less than 15% by mass, there is a case where there is no shape-retaining property and the set (a state where the gummy candy is kept in shape without being crushed or crushed), When the addition amount of the dextrin of the present invention is more than 30% by mass, the texture is hard and may be soft.

In the present invention, it is preferable to use a dextrin having the following property (a) among dextrins having a DE of 2 to 5 derived from potato.
(A) The viscosity when a 30% by mass aqueous solution of dextrin prepared with distilled water at 25 ° C. is allowed to stand at 25 ° C. for 5 minutes is 200 mPa · s or less.
By using a dextrin having the above property (a) among dextrins having a DE of 2 to 5, the workability is improved, the starch odor and roughness peculiar to dextrin are remarkably reduced, the flavor is good, and smooth It becomes a gummy candy with a raw caramel-like texture that has a texture and melted mouth. As for the viscosity of (a), after leaving a 30% by weight aqueous solution of dextrin prepared with distilled water at 25 ° C. for 5 minutes at 25 ° C., a BL type rotational viscometer (rotor No. 2) is used at 25 ° C. And can be determined by measuring for 1 minute at 12 rpm. Although the minimum of the said viscosity is not restrict | limited, Usually, 20 mPa * s can be mentioned. The viscosity of (a) is preferably 20 to 100 mPa · s, more preferably 30 to 70 mPa · s.

The psyllium seed gum used in the present invention is a natural plant gum taken from seeds such as Plantagoovata Forskal in Planta species (Plantaginaceae) plants. Any commercially available psyllium seed gum can be used in the present invention. Such a preparation can be obtained commercially, for example, “Bistop [trademark] D-2074” manufactured by San-Ei Gen FFI Co., Ltd. can be mentioned.

  The addition amount of the psyllium seed gum can be appropriately adjusted depending on the mixing ratio of the raw materials and the required texture, but is 0.5 to 1.5% by mass in the raw caramel-like gummy candy, preferably 0.8. It is preferable to contain -1 mass%. Conventionally, when psyllium seed gum is used alone for gummy candy within the above range of addition amount, it becomes a sol form with weak setting power and becomes sticky texture in the mouth, raw caramel-like texture as well as shape retention Could not even be granted. Moreover, even when used in combination with other gelling agents such as gelatin and carrageenan, it is quite possible to obtain a gummy candy with the desired texture, such as almost no change from the texture of gelatin or carrageenan alone. There wasn't. However, even with such psyllium seed gum, potatoes are used as the raw material, and by using it together with dextrins of DE2-5, it happens to give gummy candy a very smooth texture and a good mouth melt like raw caramel. It became possible to do. In addition, when the addition amount of psyllium seed gum is less than 0.5% by mass, the peculiar smoothness of psyllium seed gum may be impaired, while when the addition amount of psyllium seed gum is more than 1.5% by mass, Due to the viscosity and the moisture retention effect of the psyllium seed gum, the workability may be deteriorated, for example, the simmering operation becomes difficult.

  The raw caramel-like gummy candy of the present invention is characterized by using a dextrin of DE 2 to 5 and psyllium seed gum derived from potato as a raw material, and preferably 0 psyllium seed gum per 1 part by mass of the dextrin. It is preferable to use both in combination so that the amount is 0.03 to 0.1 parts by mass, preferably 0.05 to 0.07 parts by mass. As a result, raw caramel-like raw caramel that has a smooth texture and good mouth melt, comparable to raw caramel prepared by increasing the amount of milk, fresh cream, etc., has good shape retention and can be distributed at room temperature Gummy candy can be provided.

  The raw caramel-like gummy candy of the present invention can be prepared according to various gummy candy manufacturing methods except that the psyllium seed gum and the dextrin of the present invention are used. For example, after disperse psyllium seed gum in chickenpox, add water and dissolve by heating, then fill the starch mold with a saccharide such as sugar, dextrin etc. It can be prepared by applying a surface treatment such as coating or sugar coating.

  The raw caramel-like gummy candy of the present invention has a soluble solid content of 70 to 90% by mass, preferably 75 to 80% by mass, or a water content of 10 to 30% by mass, preferably 20 to 25% by mass. Is preferred. A raw caramel-like gummy candy having a smooth texture comparable to that of raw caramel prepared by increasing the amount of fresh cream or the like and good meltability can be provided by adjusting the soluble solid content and water content.

  The soluble solid content used in the present invention is not particularly limited as long as it is a water-soluble solid content used in foods, but saccharides, sugar alcohols and the like that can be contained in a soft candy described later are preferably used. it can. Among them, sucrose, glucose, fructose, fructose glucose liquid sugar, sugar mixed glucose fructose liquid sugar, sugar mixed fructose glucose liquid sugar, lactose, malt syrup, reduced syrup, flour, sorbitol, xylitol, maltitol, erythritol, palatinit, etc. A soluble solid content having a sweet taste such as sugar alcohol, trehalose or the like is preferably used.

  Moreover, the raw caramel-like gummy candy of this invention can use together gelatinizers, such as gelatin, pectin, carrageenan, and agar, and gum arabic within the range which does not affect this invention.

  Furthermore, the raw caramel-like gummy candy of the present invention is a gummy candy to which a smoother texture and melted mouth are imparted by containing 20% by mass or less, preferably 5 to 15% by mass of fats and oils. As fats and oils, one or two or more of fats such as butter and fresh cream, vegetable fats and oils, fractionated fats and oils, hardened fats and oils, and transesterified fats and oils can be used in combination. Examples of vegetable oils and fats include oils such as margarine, soybean oil, rapeseed oil, cottonseed oil, corn oil, sunflower oil, olive oil, safflower oil, palm oil, palm kernel oil and coconut oil.

  Conventionally, raw caramel has been given a texture unique to raw caramel that is not found in normal caramel by increasing the milk fat content of raw milk, fresh cream, butter and the like. However, increasing the amount of milk fat reduces shape retention, for example, butter quickly loses shape retention at room temperature and becomes soft, and may melt in some cases such as summer. It was said. Therefore, the conventional raw caramel usually requires refrigerated storage at 10 ° C. or less, and the storage period has become very short, about 30 to 60 days. In this respect, the present invention is advantageous in that it has a raw caramel-like texture and has shape retention and can be distributed at room temperature. Therefore, when using milk fat content such as butter and fresh cream as the fat and oil in the present invention, it is preferable to apply an addition amount within a range that has shape retention and allows normal temperature circulation. Further, in the present invention, by adding the above fats and oils, it is possible to give a smoother texture and mouth melt, but even if the fat content is as small as 5% by mass or less, ordinary caramel is The raw caramel-like gummy candy having a smooth texture like raw chocolate and a good mouth melt can be provided with reduced chewing properties and adhesion to teeth.

  In addition, the raw caramel-like gummy candy of the present invention can be added with various materials such as emulsifiers, fragrances, pigments, sweeteners, preservatives, antioxidants, vitamins and minerals.

  The raw caramel-like gummy candy of the present invention thus prepared has a reduced chewing ability and adhesion to teeth, which is characteristic of soft candy and caramel, and bites by chewing several times in the mouth while having a caramel-like texture. It becomes a gummy candy having a smooth texture like raw chocolate and a good melt in the mouth. Moreover, the raw caramel-like gummy candy of the present invention has a soft tissue that can be deformed by pressing with a finger, not a hard tissue like caramel or gummy candy. In addition, if it is a light deformation such as pressing with a finger, it has flexible physical properties that return to its original shape with time, and is extremely excellent in shape retention.

  Hereinafter, the content of the present invention will be specifically described with reference to the following examples and comparative examples, but the present invention is not limited thereto. Unless otherwise specified, “parts” means “parts by mass” and “%” means “% by mass”. Those marked with “*” in the text indicate that they are registered trademarks of San-Ei Gen FFI Co., Ltd., and “*” marks in the text indicate that they are registered trademarks of San-Ei Gen FFI Co., Ltd.

Experimental Example 1 Preparation of Raw Caramel-Like Gummy Candy (1) Raw caramel-like gummy candy was prepared according to the formulation of Table 1 using various thickening polysaccharides such as various dextrins and psyllium seed gum shown in Table 2. In detail, thickening polysaccharide was disperse | distributed to the syrup, and water was added and it boiled and melt | dissolved. Next, powdered sugar, dextrin, emulsifier and sorbitol are added and boiled to about 87 kg. After adding fresh cream, unsalted butter, salt, caramel color, and fragrance, mixed in a starch mold and having a moisture content of 20 at room temperature. It was made to dry until it became -25 mass%. Finally, surface treatment was performed with a brightener (coconut oil-containing preparation) to prepare a raw caramel-like gummy candy.

Note 1) “Sugar Ester S-1670” manufactured by Daiichi Kogyo Seiyaku Co., Ltd.
Note 2) “Caramel S” manufactured by Ikeda Saccharification Industries
Note 3) Caramel oil No.86875 *

Note 4) Use Bistop * D-2074 *

The prepared raw caramel-like gummy candy was evaluated for texture, shape retention, workability, adhesion to teeth, melting in mouth and flavor. The results are shown in Table 3.
Shape retention: Evaluation was made in 5 stages of 5>4>3>2> 1 with 5 being good shape retention and 1 having no shape retention.
Workability: 5 steps of 5>4>3>2> 1 with 5 being good workability at the time of preparation (dissolving, boiling, filling) and 1 having good viscosity and low workability It was evaluated with.
Adhesion to teeth: Evaluation was made in 5 grades of 5>4>3>2> 1 in the order of low adhesion.
Melting in mouth: Evaluation was made in five stages of 5>4>3>2> 1 in order from the one with good mouth melting.
Flavor: Evaluation was made in 5 grades of 5>4>3>2> 1, where 5 was a good flavor and 1 was a flavor of starch that greatly influenced the flavor of gummy candy.

  From Table 3, a gummy candy having a raw caramel-like texture that could not be obtained with conventional gummy candies is prepared by using DE 2-5 dextrin derived from potato as raw material and psyllium seed gum together. (Examples 1-4). Each of the obtained raw caramel-like gummy candies had a caramel-like texture that can be bitten by several chewings, with reduced adhesion to the teeth unique to caramel. On the other hand, even when using dextrin of DE 2 to 5 derived from potato, when it is not used in combination with psyllium seed gum, it simply becomes a gummy candy with a rough texture, and the raw caramel-like texture is completely It could not be applied (Comparative Example 1). Even when psyllium seed gum was used alone, it was not possible to impart shape retention to gummy candy, and it was not possible to prepare gummy candy (Comparative Example 2). Furthermore, when using more than the amount of psyllium seed gum described in Comparative Example 2, the viscosity of the solution was extremely high, and the gummy candy could not be prepared. Even when DE is within the range of 2 to 5 and dextrin derived from waxy corn is used (Comparative Example 3), the gummy candy itself is prepared even when it is used in combination with psyllium seed gum. I couldn't (not set). Similarly, when dextrin derived from tapioca is used even if DE is in the range of 2 to 5 (Comparative Example 4), the gummy candy can be prepared by loosely setting, The texture was sticky and the mouth melted and became sticky, far from the texture of raw caramel. Similarly, even if it is a dextrin derived from potato, even when a dextrin having a DE greater than 5 is used, the shape retention of gummy candy cannot be imparted (not set). Furthermore, even when dextrin derived from potato and having a DE in the range of 2 to 5 is used in combination with gelatin commonly used for gummy candy, it has elasticity like a rubber similar to conventional gummy candy. Thus, it was impossible to provide a raw caramel-like texture (Comparative Example 5).

Experimental Example 2 Preparation of raw caramel-like gummy candy (2)
According to the formulation shown in Table 4, raw caramel-like gummy candies were prepared. Specifically, psyllium seed gum was dispersed in a water tank, and water was added to dissolve it by boiling. Next, add powdered sugar, dextrin and sorbitol, boil down to about 87 kg, add salt, caramel color, fragrance and mix, then fill in a starch mold and dry until the water content is 20-25% by mass at room temperature. It was. Finally, surface treatment was performed with a brightener (coconut oil-containing preparation) to prepare a raw caramel-like gummy candy (Example 5).

  The prepared gummy candy that can be distributed at room temperature (Example 5) had a raw caramel-like texture that was soft and well melted in spite of not containing fats and oils such as milk and fresh cream.

  Unlike conventional caramel and gummy candy, this is a gummy candy with a raw caramel-like texture that has reduced chewing and has a very smooth texture and mouthfeel like raw chocolate. Caramel-like gummy candy can be provided.

Claims (2)

A gummy candy having a raw caramel-like texture characterized by containing dextrins of DE 2 to 5 derived from potato and a psyllium seed gum. The gummy candy having a raw caramel-like texture according to claim 1, wherein 0.03 to 0.1 parts by mass of psyllium seed gum is contained per 1 part by mass of the dextrin.