JPH03183443A - Manufacturing method of aerated gummy candy - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

DETAILED DESCRIPTION OF THE INVENTION Field of Industrial Application The present invention relates to a method for producing an aerated gummy candy in which a large number of fine bubbles exist, and is utilized in producing the aerated gummy candy.

Conventional technology Conventional gummy candy is made by pouring gummy candy dough made by boiling down raw materials such as sugar, starch syrup, water, and gelatin into a mold such as a starch mold or plastic mold, melting, drying, and solidifying. built.

In order to create an air-containing gummy candy with many small air bubbles inside, boiled gummy candy dough is rapidly stirred to incorporate air bubbles.
It can be obtained by molding this.

Problems to be Solved by the Invention However, in order to incorporate air bubbles through stirring in this way, stirring equipment such as an over mixer or a marshmallow beater is required, making the process complicated and extremely troublesome. Ta.

Means for Solving the Problems The inventor of this invention investigated a method of manufacturing aerated gummy candies using conventional equipment and without changing the process much, and added sodium bicarbonate to boiled gummy and yandee dough. He discovered that aerated gummy candies could be obtained by simply adding , and completed this invention.

That is, this invention relates to a method for producing aerated gummy candy, which involves adding sodium bicarbonate to gummy candy dough made by boiling down raw materials such as sugar and starch syrup, foaming the dough, and injecting this into a mold to form it. be.

As raw materials for the gummy candy dough used here, sugar,
Ingredients used in regular gummy candy, such as starch syrup and gelatin, are used. In addition, before or after boiling, sugars other than sugar, sugar alcohols, substitute sugars used in place of sugar or starch syrup in regular candy, gum arabic,
It is also possible to add gummy substances such as carrageenan and tamarind seed polysaccharide, flavoring ingredients such as fruit juice, instant coffee, and organic acids, coloring agents, flavoring agents, and the like.

Sugars such as sugar and starch syrup dissolve in water and have a molecular weight of 110 to 120
After boiling down to 70-90'C, gelatin dissolved in water, acidulant, coloring, flavoring, etc. are added and mixed to form gummy candy dough.

Next, sodium bicarbonate is added to the gummy candy dough and stirred to a uniform state while maintaining the temperature at 60-90'C. At this time, the added sodium bicarbonate is
The gummy candy dough foams due to the acid and heat, resulting in a gummy candy dough containing air bubbles.

That is, when sodium bicarbonate is added to acidic gummy candy dough containing fruit juice or acidulant, it reacts with the acid contained in the gummy candy dough to generate carbon dioxide gas and form bubbles. In addition, even in acid-free gummy candy dough, sodium bicarbonate decomposes due to heat, producing carbon dioxide gas.

Sodium bicarbonate added to gummy candy dough
It is desirable to stir and foam the dough so that it is evenly distributed throughout the dough.

Gummy candy dough containing air bubbles is press-fitted into a mold, such as a starch mold with recesses in starch or a molding tray with recesses in a plastic sheet, and is then cooled, dried, and solidified. This makes it an aerated gummy candy.

The air-containing gummy candy obtained in this way has a light texture with many fine air bubbles inside.

The air-containing gummy candy thus obtained was prepared by controlling the amount of sodium bicarbonate added to 1, OC9/
It can have any specific gravity, from a relatively high specific gravity around xQ) to a low specific gravity of 0.5 to 0.3.

Effects of the invention By carrying out this invention, can a special stirring device or the like be created? u
Air-containing gummy candies can now be manufactured simply and easily by using conventional gummy candy manufacturing equipment and processes without going through an H process.

Example 1 170 parts of sugar (parts by weight, the same applies hereinafter), 240 parts of starch syrup, and 40 parts of sorbitol were boiled down to 118°C, cooled, and
When the temperature reaches 5°C, add and mix 30 parts of dissolved gelatin, 20 parts of orange juice, 7.5 parts of citric acid and 2 parts of orange flavor while maintaining the temperature, then add 2.5 parts of sodium bicarbonate. The mixture was stirred to make it homogeneous, resulting in a gummy candy dough containing air bubbles.

Next, this bubble-containing gummy candy dough was injected into the recesses of a starch mold (starch mold), solidified, and molded to obtain an air-containing gummy candy.

This air-containing gummy candy had a specific gravity of 0.42, had many fine air bubbles inside, and was very delicious with a light texture and an orange taste.

Example 2 175 parts of sugar, 244 parts of starch syrup, and 41 parts of sorbitol
After boiling down to 16°C, cool it, and when the temperature reaches 90'C, add and mix 30 parts of dissolved gelatin, 10 parts of cola extract, and 1 part of cola flavoring, and then mix 2.5 parts of sodium bicarbonate. of the mixture and stirred to make the whole homogeneous, forming a gummy candy dough containing air bubbles.

Next, this gummy candy dough containing air bubbles was poured into a molding tray in which a recessed portion was provided in a plastic sheet and solidified to obtain an air-containing gummy candy.

This air-containing gummy candy had a specific gravity of 0.38, many fine air bubbles inside, and a light texture with a cola flavor.

Claims (1)

[Claims] A method for producing aerated gummy candy, which is characterized by adding sodium bicarbonate to gummy candy dough made by boiling down raw materials such as sugar and starch syrup, and foaming the dough.