JPH066034B2 - Manufacturing method of gummy candy with center - Google Patents

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a gummy candy, and more particularly to a method for producing a centered gummy candy in which an outer gummy layer is filled with a substance different from the gummy layer.

[0002]

[Background Art and Problems] A method for producing a gummy candy is known in which gelatin, starch syrup, sugar is boiled, and a syrup containing a flavor, an acidulant, etc. is filled into a pressing die formed on a starch and molded, What is on the market is fruit-based gummy candy with a single-layer filling, such as fruit juice, and multi-layered gummy candy with a center
Almost no appearance in the market. Centered gummy candy has the advantage of being able to enjoy a change in texture and has an excellent scenting (flavor release), but the reason for its slow spread is that there is a problem with mass production filling equipment for centered gummy candy. Seems to be.

That is, the apparatus has a concentric nozzle including an annular nozzle for pouring out gummy syrup for forming an outer gummy layer and a center nozzle located at the center of the annular nozzle for pouring out a center syrup. By shifting the opening / closing timing of the center nozzle relative to the opening / closing of the annular nozzle, the gummy syrup and the center syrup are simultaneously pressed out to form a center. However, this device has the following problems.

First, it takes several hours after the completion of pouring for the gummy syrup to harden, but since the center syrup has a low viscosity, the center syrup is dispersed in the gummy syrup before hardening, and the existence of the center becomes unclear. In addition to not being able to obtain texture multi-layer, the outer gummy layer is not sufficiently cured due to the dispersion of the center syrup, and the gummy part of the outer layer is broken during mold release, packaging or transportation, and the center flows out. There are many.

As a means for solving such a problem, it is conceivable to increase the viscosity of the center syrup so that it will not be dispersed in the gummy syrup after pouring out the center syrup. The "cut" at the time of departure is bad, this tailing phenomenon (tailing /
Another problem is that it is difficult to seal the entire center syrup with the outer layer gummy syrup because of the thread leakage property).

[0006]

As a result of repeated research and experiments for solving the above problems, the present invention provides a gummy candy having no tailing and no dispersion due to the center syrup and no leakage of the center syrup. A manufacturing method has been found, and since there is no danger of breaking the outer gummy layer, it is possible to inject a large amount of center syrup, and it is possible to provide a more juicy gummy candy with a variety of textures. That is, the gist is that in the manufacturing method for manufacturing a gummy candy with a center using a concentric circular nozzle, xanthan gum, locust bean gum, guar gum, or a center syrup containing a mixture thereof is used. And a method for producing a gummy candy.

Although the mechanism for achieving such an effect is not always clear, xanthan gum, locust bean gum and guar gum exhibit high viscosity even at low concentrations,
It has the property of lowering viscosity when pressure is applied and increasing viscosity when it is left unattended.Due to this property, when the center syrup containing these is pressurized from the nozzle by a predetermined pressure or when it is squeezed out with a piston, the viscosity decreases and the surface tension becomes relatively high. It is presumed that while the tailing is less likely to occur because the amount increases, the viscosity increases because the tailing is less likely to occur after pouring the nozzle into the gummy syrup and the dispersion is less likely to occur.

To explain the present invention in more detail, the present invention is applied to the case where a gummy candy is manufactured using a concentric circular nozzle. The concentric circular nozzle consists of an annular nozzle that pours out gummy syrup for forming an outer gummy layer and a center nozzle that pours out a center syrup located at the center of the nozzle. The latter is delayed relative to the former opening, closing the latter before the former is closed, thereby trapping the center syrup in the gummy syrup, the syrup being pour out either the piston or It is performed by applying a predetermined pressure and opening and closing the shutter.

The gummy syrup forming the outer layer of the gummy candy according to the present invention may be any gummy syrup as long as it is a normal gummy candy syrup, for example gelatin 5
Boiled starch syrup containing 10% to 10% sugar and boiled with fragrance, fruit juice, acidulant, etc., if necessary, and further added citric acid to adjust its viscosity to, for example, 500 to 2500 c. p. Get it by adjusting the level.

On the other hand, the center syrup is a syrup prepared by boiling down sugar and starch syrup, and a small amount of sugar and locust bean gum, guar gum, xanthan gum or a mixture thereof is dissolved under high speed stirring to dissolve the citric acid. Add viscosity to 1000-5000
c. p. Adjust to get. The addition amount of any one of locust bean gum, guar gum, xanthan gum or a mixture thereof is preferably 0.1 to 3.0% by weight, and there is a possibility that tailing may occur at a viscosity higher than that and dispersion may occur at a viscosity lower than that. is there.

The syrup thus adjusted is placed in a tank connected to each nozzle and poured out from each nozzle toward the embossing formed on the starch filled in the tray. The ratio of each syrup is 6 gummy syrup.
5 to 90% by weight, center syrup 35 to 10% by weight
It is desirable to set the degree. After pouring out the syrup, it is dried in starch for 24 hours and then taken out. After removing the starch, a small amount of oil is coated to obtain a gummy candy containing a center syrup.

[0012]

EXAMPLES Example 1 As a gummy syrup, a mixed solution of sugar 42%, starch syrup 50%, gelatin 8% (all weight%, the same applies hereinafter) was boiled down, and then citric acid was added thereto to give a viscosity of 1000 c. p.
I chose Center syrup is 50% sugar and 50% starch syrup.
A small amount of sugar and xanthan gum mixture (05.%) was dissolved in a syrup prepared by boiling down the mixed solution under high speed stirring while being dissolved, and citric acid was further added to adjust the viscosity to 2500.
c. p. Adjusted to. On the other hand, cornstarch was placed in the tray and a dome-shaped pressing die was pressed to prepare a large number of filling dies.

Then, using a concentric double nozzle, gummy syrup was placed on the outside and center syrup was placed on the inside, and the stamped starch was simultaneously filled at a ratio of 80% gummy syrup and 20% center syrup. The average weight of each gummy candy was about 7.0 g. After pouring out the syrup, it was left to stand for 24 hours, dried in starch and taken out of the sample. After removing the starch, a small amount of oil was coated to prevent adhesion.

The center leakage of the obtained gummy candy containing center syrup was measured. As a test method, a tailing visual inspection and a force of 1 kg / cm ² from above the gummy candy for 3 seconds were applied to determine whether the center leaked out from the inside by 100 for each test section.
0 pieces were investigated and compared with the gummy candy produced by the conventional method. The results are shown in Table 1 below.

[Table 1]

Second Example This example is an example of a method for producing a gummy candy containing fruit juice as the main ingredient center. The composition of each syrup is as follows.

[Table 2]

Using the concentric double nozzles of A) and B) prepared by the above formulation, the timing was adjusted so that the center amount was about 25%, and the simultaneous filling was performed on the stamped starch ( 7g per piece). 2 this syrup
It was dried in starch for 4 hours and then removed and coated with a small amount of oil. Table 3 shows the results of the same comparison test as in the first embodiment.

[0017]

[Table 3]

Third Example In this example, "guar gum 3 g" was replaced with "locust bean gum 3" in the compounding material of the center syrup of the second example.
g ”, and the other conditions remain unchanged. The results were almost the same as those shown in Table 3 of the second example.

[0019]

[Effect] As is clear from the above, it was confirmed experimentally that the method of the present invention has no tailing, no dispersion due to the center syrup, and no leakage of the center syrup, and the outer gummy layer is broken. Since there is no danger, it is possible to inject a large amount of center syrup, and it is possible to provide more juicy gummy candies with a variety of textures.

Claims (3)

[Claims] 1. A manufacturing method for manufacturing a centered gummy candy using a concentric nozzle, wherein a center syrup containing any one of xanthan gum, locust bean gum and guar gum or a mixture thereof is used. Method for manufacturing filled gummy candy 2. Xanthan gum in the center syrup,
A method for producing a gummy candy containing a center, characterized in that 0.1 to 3.0% by weight of either locust bean gum or guar gum or a mixture thereof is contained. 3. A method for producing a gummy candy containing a center, which comprises filling the gummy syrup with 10 to 35% by weight of a center syrup.