JP3127322B2 - Sugar-free gummy jelly and production method thereof - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

[Industrial applications]

[0002] The present invention relates to a sugar-free gummy jelly and a method for producing the same.

[0003]

[Prior art]

[0004] Jelly is often eaten after or between meals as a dessert or the like, and is widely spread as a food with a cool sensation regardless of age or gender. Conventional jellies are edible polymer gels such as alginic acid and gelatin. The amount of the sweetener is about 0.2% by weight (hereinafter,% means weight% unless otherwise specified), the amount of the sweetener is about 40%, and rarely 0 to 7%.
About 0%, relatively high water content, low sugar content, and soft ones are preferred.
There are jelly granules using a combination of alginic acid, a sweetener and an organic acid, as introduced in JP-A-62-143654.

[0005] However, recently, it has been known that chewing an object is very effective for healthy growth of the jaw bone of a child, and the importance of chewing an object has been reconsidered. However, among chewing materials, one of the preferred chewing materials according to recent tastes of young people is to increase the compounding amount of the gelling agent and the compounding amount of the sweetener so that the total weight of the product is about 2%.
There is gummy jelly which reduces the water content to about 0% and is formed by a starch mold or the like.

In conventional gummy jelly, sugar, glucose, starch syrup, isomerized sugar and the like have been used as sweeteners.
Gummy jelly has a higher sugar content than normal jelly with a lot of water, and it is a hardened formula with less water, so it is not swallowed immediately, it exists in the oral cavity for a relatively long time, and it is pressed with saliva on the tooth surface Eventually, the shortcomings of conventional sweeteners, such as the tendency to generate caries, were pointed out.

[0007] In order to solve this drawback, most attention has been paid to various sugar alcohols represented by sorbitol, mannitol, maltitol and the like having properties and structures similar to conventional sugars, and are used in gummy jelly. Have been considered.

On the other hand, in order to obtain a refreshing feeling in the mouth,
Mint-based flavors have been used in various gums and confectioneries, but this flavor is also known to have a bacteriostatic effect, and it has been attracting attention not only to obtain a refreshing sensation in the mouth but also to prevent bad breath. ing.

[0009]

[Problems to be solved by the invention]

[0010] However, when producing ordinary gummy jelly, sugar alcohol could be used without any problem. However, when trying to mix mint flavor with sugar-free jelly using gelatin and sugar alcohol, It is considered that the mint-based flavor is considered to be oily, but a phenomenon that gel formation is extremely difficult is known. Therefore, a sugar-free sugar having good texture using gelatin, sugar alcohol and mint-based flavor is known. The development of gummy jelly was awaited.

[0011]

[Means for Solving the Problems]

The present inventors have conducted intensive studies to obtain sugar-free gummy jelly using gelatin, sugar alcohol and mint-based flavor. As a result, the type and blending amount of sugar alcohol used in conventional sugar-free gummy jelly were determined. Strictly adjust,
Furthermore, by limiting the type and amount of the organic acid, a sugar-free gummy jelly having good texture using gelatin and a mint-based flavor was successfully obtained, thereby completing the present invention.

[0013] That is, a first aspect of the present invention is to provide, in a solid content, a group consisting of maltitol, lactitol, sorbitol, mannitol, xylitol, erythritol, reduced starch hydrolyzate, reduced xylo-oligosaccharide, palatinit, and reduced branched oligosaccharide. 80% to 96% of one or more selected sugar alcohols, 3% to 19% of gelatin, 0.1% to 2% of one or two or more mint flavors selected from the group consisting of peppermint, spearmint, and menthol;
Citric, malic, tartaric, fumaric, adipic,
A sugar-free gummy jelly characterized by containing 0.1 to 5% of one or more organic acids selected from the group consisting of lactic acid, acetic acid, and vinegar.

[0014] The second present invention relates to a solid content of maltitol, lactitol, sorbitol, mannitol, xylitol, erythritol, reduced starch hydrolyzate, reduced xylo-oligosaccharide, palatinit, reduced branched oligosaccharide. 85% to 95% of one or more selected sugar alcohols, 4% to 14% of gelatin, 0.1% to 2% of one or two or more mint flavors selected from the group consisting of peppermint, spearmint, and menthol;
Citric, malic, tartaric, fumaric, adipic,
A sugar-free gummy jelly characterized by containing 0.1 to 5% of one or more organic acids selected from the group consisting of lactic acid, acetic acid, and vinegar.

[0015] Further, a third aspect of the present invention is a composition comprising, in a solid content, maltitol, lactitol, sorbitol, mannitol, xylitol, erythritol, reduced starch hydrolyzate, reduced xylo-oligosaccharide, palatinit, reduced-branched oligosaccharide. 80% to 96% of one or more selected sugar alcohols, 3% to 19% of gelatin, 0.1% to 2% of one or two or more mint flavors selected from the group consisting of peppermint, spearmint, and menthol;
Citric, malic, tartaric, fumaric, adipic,
A method for producing sugar-free gummy jelly, characterized by containing 0.1 to 5% of one or more organic acids selected from the group consisting of lactic acid, acetic acid, and vinegar.

The type of sugar alcohol used in the present invention may be maltitol, lactitol, sorbitol, or the like from the viewpoint of good taste and non-caries, good texture after mixing with gelatin, and the like.
One or two or more selected from the group consisting of mannitol, xylitol, erythritol, reduced starch hydrolysate, reduced xylo-oligosaccharide, palatinit, and reduced branched oligosaccharide are preferable. What is sold for additives is sufficient.

The form of the sugar alcohol used in the present invention is not limited to powder, crystal, granule, slurry and liquid, but liquid is most preferable.
Powders, crystals, granules, those containing solids such as slurries and those that are easy to recrystallize can be used as they are, but depending on the subsequent operations such as concentration and the resulting crystals in the product. From the viewpoint of texture, it is preferred that two or more sugar alcohols are mixed and dissolved in water, and used in such a form that solids such as crystals are hardly generated in the final product.

The amount of the sugar alcohol used in the present invention is preferably 80% in the solid content of the finally obtained product.
When it is out of this range, for example, when it is used in excess of 96%, gelatin may not be hardened, or crystals of sugar alcohol may be formed. It often forms after mixing with gelatin, and if it is less than 80%, the final product is often too hard due to too many other solid components. Worse.

Gelatin is a protein obtained by irreversibly changing the content of collagen such as cow bones and pig skin to water-soluble by boiling with water, and utilizing various properties such as gelling upon cooling. In addition, in the medium of bacteria, and in medicines such as hemostatic agents utilizing the properties such as lack of antigenicity and absence of anaphylaxis, and further utilizing the properties such as forming protective colloids, ink and adhesive Widely used as agents and the like.

Commercially available edible gelatins include those obtained by treating a collagen-containing substance with an acid and those treated with an alkali. In the present invention, both of them can be used. Commercially available grades can be advantageously used.

The preferred amount of gelatin used in the present invention is 3 to 19%, and more preferably 4 to 14%. If it is outside this range, for example, less than 3% can be obtained. Gummy jelly is too soft and lacks crunch, gelatin hardens and cannot be molded. If it exceeds 19%, it tends to be too hard and gelatin is expensive. There are inconveniences such as an increase in the price of the product, which is economically disadvantageous.

Examples of sweeteners that can be advantageously used in combination with the sugar alcohols of the present invention include high-sweetness sweeteners such as aspartame, glycyrrhizin, saccharin, stevioside, rebazide, durutin, alitame, and trichlorosucrose. There are sweeteners.

In addition, palatinose and levosugar (L-sugars), which are a kind of sugar but have the characteristics of not causing dental caries and having low calories, are advantageously used in the present invention in combination with sugar alcohol. be able to.

Although some mint-based flavors are synthetic, most are obtained in the form of essential oils by extraction from Labiatae plants, and are generally classified into three types: peppermint, spearmint, and menthol (Japanese mint). .

Regarding the mint flavor used in the present invention, one of three or a combination of two or more of these can be freely selected irrespective of synthetic or natural, but, for example, it is desired to suppress sweetness. When used in combination with a sweetener such as a sugar alcohol with a high degree of sweetness, the spearmint of the native type is used more, and when a strong sweetness is desired, the spearmint of the Scotch type is used more. Can be appropriately adjusted.

The amount of the mint flavor used in the present invention may be slightly different depending on the type of the mint. For example, spearmint is slightly stronger than peppermint in the property of hardening gelatin. Therefore, it may be necessary to fine-tune the actual amount of use depending on the type of mint.

Taking these conditions into consideration, the preferred amount is 0.1 to 2%, but if it is outside this range, no gummy jelly can be obtained, or even if it can be obtained, the quality of the gummy jelly is reduced. Often has significant effects.

For example, if the amount used is less than 0.1%, the refreshing feeling is thin and there is no point in using a mint flavor, and the value of the product is often impaired. In addition, there is a disadvantage that sugar alcohol crystals are easily formed, and the amount of use is 2%.
In the case where the value exceeds the above, any of them should be avoided because the gummy jelly has an excessively irritating taste and the gelatin does not harden and the gummy jelly may not be obtained.

In addition, other flavors such as fruit flavors, other flavors, pigments, etc. can be used in combination with mint flavors, but mint flavors are rarely used.
Careful attention must be paid when selecting a combination, as it may give a marked bitterness depending on the balance and combination with the acidulant.

The type of organic acid used in the present invention is citric acid, malic acid, tartaric acid, fumaric acid, adipic acid, lactic acid, acetic acid, vinegar, because of its good taste quality when made into gummy jelly and its influence on the firmness of gelatin. One or more organic acids selected from the group consisting of are preferable, and the quality thereof is sufficient as those commercially available for food addition, and the amount used is based on the total solid content of the gummy jelly product. From 0.1 to 5% by weight is preferred from the viewpoint of good influence on the hardness of gummy jelly and taste.

In order to specifically manufacture the sugar-free gummy jelly of the present invention, the ratio and type of the above-mentioned compound may be strictly controlled, and there are no special restrictions on the manufacturing procedure and the like. Manufacturing conditions and procedures can be adopted,
Example in which reduced maltose syrup (a kind of reduced starch hydrolyzate) containing about 80% maltitol as a sugar alcohol and having a balance of oligosaccharide alcohol equal to or higher than sorbitol and maltotriitol at a concentration of 75% is used. This will be described.

First, the sugar alcohol is heated to 115 to 117 ° C. and boiled down to a concentration of about 86 to 90%.
Cool to about 0 ° C, mix an appropriate amount of citric acid in water and prepare an aqueous solution of about 50% in advance, and dissolve gelatin and water in advance in a water bath at about 60 ° C. The mint flavor and, if necessary, various fruit flavors and edible pigments are added, and water is added to adjust the concentration so that the solid content concentration becomes about 75 to 80%.

Next, after cooling, the product is poured into a mold such as a starch mold, and the solidified jelly is removed from the mold and subjected to oil coating to obtain a product of the present invention.

By employing the method of the present invention as described above, it becomes possible to solidify jelly using gelatin, a mint flavor and a sugar alcohol, and to obtain a sugar-free gummy jelly having a good texture. .

[0035]

【Example】

Hereinafter, the content of the present invention will be described more specifically with reference to examples. In the examples,% means weight% unless otherwise specified.

The technical scope of the present invention is not limited by the following examples.

[Example 1] (Preparation of sugar-free gummy jelly of the present invention-1)

A commercially available 75% maltitol aqueous solution [Amalty Syrup (registered trademark) manufactured by Towa Kasei Kogyo Co., Ltd.] 12
Heat 1.6 g and boil down to 115 ° C, concentration 8
An 8% aqueous sugar alcohol solution was prepared, and a solution prepared by dissolving 0.3 g of citric acid in 0.3 g of water was added thereto.
Preliminary gelatin [AP-250, manufactured by Nitta Gelatin Co., Ltd.]
A solution prepared by dissolving 9.0 g (water content: 11%) of water in 13.7 g of water at 60 ° C. was added.
g, a small amount of red pigment and strawberry flavor were added and mixed.

After adjusting the solid content concentration to 78% by adding water, the temperature was maintained at 80 ° C. to remove bubbles, and the mixture was allowed to cool to 70 ° C.
When the temperature reached 0 ° C., the mixture was poured into about 7 g of a starch mold, allowed to cool at room temperature for 15 hours, removed from the mold, and coated on the surface with a commercially available salad oil of about 0.2% by weight of gummy jelly, and dried. Inventive product-1 having a content of 20%
I got

The product-1 of the present invention has a beautifully solidified state, has a mint flavor cool feeling, is not too hard while having a sufficient texture, has a favorable taste and texture, and has a long chew. Even so, the unpleasant acidity in the mouth does not become strong,
Moreover, it was a sugar-free gummy jelly of excellent quality with little change in texture after storage.

Example 2 (Preparation of sugar-free gummy jelly of the present invention-2)

Instead of the aqueous maltitol solution, a reduced starch hydrolyzate having a concentration of 70% [PO-4, manufactured by Towa Kasei Kogyo Co., Ltd.]
0] at a boiling point of 130 ° C. and a concentration of 9
Except that the amount of gelatin and the amount of water used to dissolve it were 15.3 g and 19.0 g, respectively, except that the amount of gelatin was reduced to 3%, malic acid was used in place of citric acid, and peppermint was used in place of spearmint. By carrying out under exactly the same conditions as in -1, the present invention-2 having a water content of 20% was obtained.

The product-2 of the present invention has an excellent solidification state, has a sufficient texture, is not too hard, has a favorable taste and texture, and has excellent quality with little change in texture after storage. It was unsweetened gummy jelly.

Example 3 (Preparation of sugar-free gummy jelly of the present invention-3)

Instead of the aqueous maltitol solution, a 75% aqueous maltitol solution (Amalty Syrup (registered trademark) manufactured by Towa Kasei Kogyo Co., Ltd.) and a concentration of 75% maltitol [Towa Kasei Kogyo Co., Ltd.] Amarti MR
(Registered trademark)] with an aqueous solution (60.3 g) was boiled at a boiling temperature of 130 ° C. to a concentration of 93%, the amount of citric acid used was 1.0 g, and the amount of water for dissolving gelatin was 1
1.0 g, 83% instead of the adjusted concentration of 78%
By carrying out under exactly the same conditions as in Example 1, product 3 of the present invention having a water content of 20% was obtained.

The product-3 of the present invention has a beautiful solidified state, has a sufficient texture, is not too hard, has a favorable taste and texture, and has excellent quality with little change in texture after storage. It was unsweetened gummy jelly.

Table 1 shows the solid content composition (%, excluding oil) of the sugar-free gummy jelly of the present invention obtained in Examples 1-3.

[0049]

[Table 1]

[Comparative Example-1] (Preparation of comparative sugar-free gummy jelly-1)

The amount of the aqueous maltitol solution was 122.0
g of the comparative product-1 having a water content of 20% in exactly the same manner as in Example 1 except that citric acid and water for dissolving the citric acid were not used, and the amount of water used for dissolving the gelatin was changed to 13.9 g.
Although solidified in the mold, it was extremely soft and easily collapsed, and no gummy jelly having an appropriate hardness was obtained.

[Comparative Example-2] (Preparation of comparative sugar-free gummy jelly-2)

The amount of the reduced starch hydrolyzate used was 122.7.
g of Comparative Example 2 having a water content of 20% in exactly the same manner as in Example 2 except that malic acid and water for dissolving malic acid were not used, and the amount of water for dissolving gelatin was 19.1 g.
As a result, as in the case of Comparative product-1, it was insufficiently solidified, and although it was out of shape, it was a soft and unresponsive jelly, and a gummy jelly having a favorable texture could not be obtained.

Table 2 shows the solid composition (%, excluding oil) of the sugar-free gummy serie of the comparative products obtained in Comparative Examples 1 and 2.

[0055]

[Table 2]

[Comparative test]

Using each of the jellies obtained in Examples 1 to 3 and Comparative Examples 1 and 2 as a sample, a plan for cutting force using a razor blade was applied to a rheometer [NSW-2010J-CW type, manufactured by Fudo Kogyo Co., Ltd.]. Jar [Fudo Industry Co., Ltd., SADJ
5 mm plunger] was attached, and the load when the plunger was inserted and cut off from the upper surface of each jelly by 5 mm was measured.

Table 3 shows the measurement results of the cutting load of each sample.

[0059]

[Table 3]

According to Table 3, it is clear that the sugar-free gummy jelly of the present invention has an appropriate hardness.

[0061]

【The invention's effect】

According to the present invention, a sugar-free jelly using gelatin and a sugar alcohol can be blended with a mint-based flavor which could not be blended conventionally, and has a cool feeling and a good texture of a sugar-free gummy jelly. Is provided.

Continuation of the front page (56) References JP-A-63-276451 (JP, A) JP-A-5-137518 (JP, A) JP-A-5-56 (JP, A) JP-A-6-22697 (JP) , A) JP-A-6-133707 (JP, A) (58) Fields investigated (Int. Cl. ⁷ , DB name) A23L 1/05-1/09 A23L 1/22 BIOSIS (DIALOG) JICST file (JOIS ) WPI (DIALOG) Practical file (PATOLIS) Patent file (PATOLIS)

Claims (3)

(57) [Claims] 1. One or two members selected from the group consisting of maltitol, lactitol, sorbitol, mannitol, xylitol, erythritol, reduced starch hydrolyzate, reduced xylo-oligosaccharide, palatinit, and reduced-branched oligosaccharide in the solid content. 80 to 96% by weight of the above sugar alcohol, 3 to 19% by weight of gelatin, 0.1 to 2% by weight of one or more mint flavors selected from the group consisting of peppermint, spearmint and menthol, citric acid, apple Acid, tartaric acid, fumaric acid, adipic acid, lactic acid,
A sugar-free gummy jelly comprising 0.1 to 5% by weight of one or more organic acids selected from the group consisting of acetic acid and vinegar. 2. One or two selected from the group consisting of maltitol, lactitol, sorbitol, mannitol, xylitol, erythritol, reduced starch hydrolyzate, reduced xylo-oligosaccharide, palatinit, and reduced branched oligosaccharide in the solid content. 85 to 95% by weight of the above sugar alcohol, 4 to 14% by weight of gelatin, 0.1 to 2% by weight of one or more mint flavors selected from the group consisting of peppermint, spearmint and menthol, citric acid, apple Acid, tartaric acid, fumaric acid, adipic acid, lactic acid,
A sugar-free gummy jelly comprising 0.1 to 5% by weight of one or more organic acids selected from the group consisting of acetic acid and vinegar. 3. The solid content is one or two selected from the group consisting of maltitol, lactitol, sorbitol, mannitol, xylitol, erythritol, reduced starch hydrolyzate, reduced xylo-oligosaccharide, palatinit, and reduced branched oligosaccharide. 80 to 96% by weight of the above sugar alcohol, 3 to 19% by weight of gelatin, 0.1 to 2% by weight of one or more mint flavors selected from the group consisting of peppermint, spearmint and menthol, citric acid, apple Acid, tartaric acid, fumaric acid, adipic acid, lactic acid,
A method for producing sugar-free gummy jelly, characterized by containing 0.1 to 5% by weight of one or more organic acids selected from the group consisting of acetic acid and vinegar.