CN1666629A - Soft sweet - Google Patents
Soft sweet Download PDFInfo
- Publication number
- CN1666629A CN1666629A CN 200510053540 CN200510053540A CN1666629A CN 1666629 A CN1666629 A CN 1666629A CN 200510053540 CN200510053540 CN 200510053540 CN 200510053540 A CN200510053540 A CN 200510053540A CN 1666629 A CN1666629 A CN 1666629A
- Authority
- CN
- China
- Prior art keywords
- thorny elaeagnus
- soft sweets
- elaeagnus
- thorny
- weight
- 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.)
- Granted
Links
Images
Landscapes
- Confectionery (AREA)
Abstract
The invention relates to a gumi-containing soft candy. The gumi-containing soft candy has granular gumi with 10-20 wt.% of water content, dispersed in soft candy dough containing at least one kind of saccharide as solid content, and string-like or sheet-like gumi with 10-20 wt.% of water content, wound around the outside of the soft candy dough. The gumi-containing soft candy is further improved in palate feeling and deliciousness which is different from that of individual soft candy or gumi, and also effect of preventing sticking to the teeth.
Description
Technical field
The present invention relates to a kind of new candy, be specifically related to mouthfeel and taste changes, and the improved delicious food with new mouthfeel of tooth gluing sense contains the soft sweets of thorny elaeagnus.
Background technology
The maltose that contains solid constituent, water content such as carbohydrate and be 6～20 weight % is a kind of extensively edible soft sweets.But in recent years, the soft sweets sales volume in the maltose but descends without leave year by year.One of major reason of soft sweets incompatibility epoch demand is exactly to stick to one's teeth and difficult the disengaging, and for this reason, people have also proposed various solutions.These solution majorities are methods of utilizing additive.But the problem of utilizing additive to solve the method that sticks to one's teeth is, has destroyed the delicious food of soft sweets itself.Therefore, it is the novel soft sweets (Japanese Patent Application Publication 2002-183 communique) that contain thorny elaeagnus of the thorny elaeagnus that is dispersed with 5～30 weight % of 10～20 weight % that the inventor etc. have proposed water content, and this is the solution different with the method for utilizing additive up to now.
The above-mentioned novel thorny elaeagnus soft sweets that contain not are as prior art various additives to be added in the soft sweets with the stick to one's teeth technology of situation of improvement as additive, make other solid be distributed to the soft sweets of the method in the solid but adopt.Certainly, dispersed above-mentioned solid should be insoluble to gelatin as the soft sweets component, carbohydrate etc., and should be corresponding with the mouthfeel and the taste of soft sweets.And the inventor etc. are after the various researchs of process, found that, thorny elaeagnus has extraordinary and adaptability soft sweets, and, in soft sweets manufacturing process, by being broken into a certain size thorny elaeagnus in advance or being shaped to that granular thorny elaeagnus is mixing to be distributed in the blank, solved the problem that soft sweets stick to one's teeth.
In addition, for improvement is dispersed with the taste of the above-mentioned soft sweets of thorny elaeagnus, the inventor etc. also proposed thorny elaeagnus is distributed to soft sweets (the open 2003-148 communique of Japan's patent application) in the soft sweets raw material that is added with additives such as micro-avicel cellulose.
Yet, in the above-mentioned actual production that contains the thorny elaeagnus soft sweets, exist low-melting thorny elaeagnus can not evenly spread to situation in the soft sweets.When thorny elaeagnus did not evenly spread in the basic fondant, cenesthesia was less than the part of thorny elaeagnus mouthfeel probably.Therefore, for thorny elaeagnus is evenly spread in the basic fondant, the temperature of basic fondant or only that basic fondant and graininess thorny elaeagnus is mixing when not being only strictness control thorny elaeagnus dispersion, sometimes also need special method and make thorny elaeagnus to be evenly spread in the soft sweets when mixing, for this reason, cause productivity ratio to descend probably.Therefore, after the inventor etc. further investigate repeatedly, the result has proposed a kind of the elephant and the graininess thorny elaeagnus has been distributed in the basic fondant the technique scheme, but thorny elaeagnus is made band shape, with soft sweets strand technical scheme together, form no matter bite the soft sweets that contain thorny elaeagnus (Japan's patent application is the 2004-65035 communique openly) which part of soft sweets can both be enjoyed these two kinds of different mouthfeels of thorny elaeagnus and soft sweets.
Summary of the invention
Above-mentioned three kinds of each have their own characteristics of soft sweets that contain thorny elaeagnus of propositions such as the inventor are the soft sweets with unprecedented novel mouthfeel.
The objective of the invention is to, seek further to improve above-mentioned mouthfeel and the delicious food that contains the thorny elaeagnus soft sweets, further improve the anti-effect that sticks to one's teeth simultaneously as the soft sweets of the original intention of adding thorny elaeagnus.
The thorny elaeagnus soft sweets that contain of the present invention is characterized in that, contain: the band shape or the sheet thorny elaeagnus that are 10～20 weight % as the basic fondant that contains one or more carbohydrates and the water content of solid-state component.
Above-mentioned band shape or sheet thorny elaeagnus both can insert in the above-mentioned basic fondant, also can be wound on the local or whole of above-mentioned basic fondant outside.
In addition, in the soft sweets that contain thorny elaeagnus of the present invention that contain above-mentioned basic fondant and band shape or sheet thorny elaeagnus, also can be that the thorny elaeagnus of 10～20 weight % is distributed in the above-mentioned basic fondant with water content.
In the soft sweets that contain thorny elaeagnus of the present invention, above-mentioned basic fondant is preferably and contains as the gelatin of solid-state component and one or more carbohydrate.
In addition, in the above-mentioned basic fondant, also preferably contain the avicel cellulose of 0.02～0.3 weight %.
Aforesaid soft sweets of the present invention, can be by changing in the basic fondant and inserting in the basic fondant or twist in the band shape of above-mentioned basic fondant outside or the thorny elaeagnus of sheet and the composition etc. that is dispersed in various flavors, look, carbohydrate or the gelating agent of the graininess thorny elaeagnus in the above-mentioned basic fondant, can enjoy and have two or more sensory difference and taste, delicious flavour, outward appearance is beautiful, and can further improve the anti-effect that sticks to one's teeth as primary objective.
The novel soft sweets that contain thorny elaeagnus of the present invention are a kind of multiple taste, mouthfeels of enjoying the thorny elaeagnus of basic fondant and band shape or sheet and being distributed to the graininess thorny elaeagnus in the soft sweets, and outward appearance is beautiful, delicious flavour, contains the thorny elaeagnus soft sweets and compares the further soft sweets that contain thorny elaeagnus that improved the new mouthfeel of the problem that sticks to one's teeth with existing.
Description of drawings
Fig. 1 is the stereogram of a kind of embodiment of the soft sweets that contain thorny elaeagnus of the present invention.
Fig. 2 is the stereogram of other embodiment of the soft sweets that contain thorny elaeagnus of the present invention.
The specific embodiment
Soft sweets of the present invention are the soft sweets according to the Japanese Agricultural Standard definition.That is,, make moisture in the candy more than or equal to 6 weight %, smaller or equal to the soft candy of 20 weight % by boiling basic fondant.When the water content in the above-mentioned basic fondant during, do not have soft mouthfeel, and when greater than 20 weight %, basic fondant and thorny elaeagnus can not finely cooperate less than 6 weight %.The preferred water content ranges of basic fondant that the present invention uses is 6～15 weight %.
Above-mentioned carbohydrate can use one or more the carbohydrate that is selected from granulated sugar, glucose, fructose, dextrose fructose liquid sugar, fructose Glucose Liquid sugar, granulated sugar mixed glucose fructose liquid sugar, granulated sugar mixing fructose Glucose Liquid sugar, lactose, sugar alcohol, malt sugar and the Icing Sugar.Contents of saccharide scope in the basic fondant is preferably 70～90 weight %.
In addition, the basic fondant in the soft sweets of the present invention can also be in addition as the gelatin of solid-state component and one or more carbohydrate.Above-mentioned gelatin can use pig skin gelatin, bone glue, fish glue etc.Gelatine content scope in the basic fondant is preferably 0.2～10 weight %.
Soft sweets of the present invention are that the thorny elaeagnus with band shape inserts in the above-mentioned basic fondant or the outside that the thorny elaeagnus of band shape or sheet twists in basic fondant is formed.Can also there be the graininess thorny elaeagnus to be distributed in the above-mentioned basic fondant.The water content of above-mentioned thorny elaeagnus is 3～30 weight %, more preferably 10～20 weight %.When the water content of thorny elaeagnus during less than 3 weight %, thorny elaeagnus is really up to the mark, and foreign body sensation is arranged.And when the water content of thorny elaeagnus during greater than 30 weight %, the thorny elaeagnus shape-retaining ability disappears, and the mouthfeel of imperceptible thorny elaeagnus.In addition, the water content of thorny elaeagnus is preferably the relation decision according to the water content of itself and basic fondant.And the banded thorny elaeagnus in the insertion basic fondant, the composition, water content, flavor, look, fragrance etc. that twist in the band shape or the sheet thorny elaeagnus of basic fondant outside and be distributed to each thorny elaeagnus of the graininess thorny elaeagnus in the basic fondant both can be identical also can be different.
In addition, in the soft sweets of the present invention that above-mentioned basic fondant and band shape or sheet thorny elaeagnus combine, the weight of the thorny elaeagnus of band shape or sheet is preferably 2.5～57.5% of gross weight.And when the graininess thorny elaeagnus is distributed in the above-mentioned basic fondant, be preferably 2.5～30% of gross weight.In addition, the thorny elaeagnus gross weight of above-mentioned band shape or sheet thorny elaeagnus and above-mentioned graininess thorny elaeagnus is preferably 5～60% of gross weight.Above-mentioned thorny elaeagnus gross weight was less than 5% o'clock, and the mouthfeel of imperceptible thorny elaeagnus can be very poor as the mouthfeel of the object of the invention, and the anti-effect that sticks to one's teeth reduces sharply.And when the thorny elaeagnus gross weight greater than gross weight 60% the time, the mouthfeel of the soft sweets relative with the thorny elaeagnus mouthfeel can be very poor, almost the mouthfeel of imperceptible soft sweets seems eating thorny elaeagnus.Therefore, according to the composition of soft sweets, fragrance etc., insert the banded thorny elaeagnus in the basic fondant or twist in the band shape of outside or the content of sheet thorny elaeagnus is preferably 2.5～57.5 weight % in the soft sweets total amount, the content that is distributed to the graininess thorny elaeagnus in the basic fondant is preferably 2.5～30 weight % in the soft sweets total amount, and the thorny elaeagnus total amount is preferably 5～60 weight % in the soft sweets total amount; More preferably, the content of band shape or sheet thorny elaeagnus is 5～30 weight % in the soft sweets total amount, the content that is distributed to the graininess thorny elaeagnus in the basic fondant is 10～20 weight % in the soft sweets total amount, and the thorny elaeagnus total content is 15～50 weight % in the soft sweets total amount.
In addition, the more preferably mode of soft sweets of the present invention is, contains in one or more the above-mentioned basic fondant of carbohydrate at solid-state component, contains the avicel cellulose of 0.02～0.3 weight %.The avicel cellulose that the present invention uses is by hydrolysis high-purity timber slurry, removes amorphous regions, again through refining, dry and get.Because above-mentioned avicel cellulose has the energy stable emulsion, stablizes and hang function turbid and adjustment viscosity, so be added in the various food.For example, under the situation of ice cream,, suppress whey and separate and the interpolation avicel cellulose for preventing viscosity increased; And under the situation of cocoa, add for preventing increasing with the precipitation of suspended particulate of viscosity; Under the situation of fruit jelly, for preventing to separate water outlet and giving jelly and add with the pulp sense.But be not found to be the example that improves the soft sweets local flavor and add as yet.
The concrete example of avicel cellulose can use for example Asahi Chemical Industry's (strain) system " Avicel ", " Ceolus ", " Ceolus Cream " (being trade name) etc.Avicel cellulose preferably contains 0.02～0.3 weight % in basic fondant.The ratio of the avicel cellulose in adding blank to is during greater than 0.3 weight %, increased the harsh feeling of avicel cellulose on the contrary and inapplicable.And the ratio of the avicel cellulose in adding blank to is during less than 0.02 weight %, and basic performance does not go out the effect that avicel cellulose brings.The preferred addition scope of avicel cellulose is 0.05～0.15 weight %.
In addition, when use except that avicel cellulose as described above macromolecule for example fiber, starch, when hanging down the DE malt sugar,, do not have the fragrance of superfine product owing to these high molecular covering, flavoursome but not delicious.Otherwise, when using avicel cellulose, the fragrance free of losses, and can improve local flavor.Certainly, in the present invention, also can add the above-mentioned macromolecule except that the crystalline fibers element.
In addition, in the blank of soft sweets of the present invention, except that above-mentioned composition, also can add vegetative grease or animal raw fat, be generally used for preventing the gelatin that sticks to one's teeth or fondant, other spices, colouring agent, tart flavour composition, also be useful on carboxylate and the chain compound outside the above-mentioned substance, vitamin preparation, calcium agent, proteinaceous agent, salt, spice, fruit juice, animals and plants extract and machining object thereof, gelatin machining object, animals and plants drying thing and processed goods, the tackify polysaccharide machining object etc. of adjusting pH value from starch.In addition, the graininess thorny elaeagnus in the basic fondant twist in the band shape of soft sweets outsides or the sheet thorny elaeagnus in also can add arabia gum, pectin, agar, carragheen, locust bean gum, more sore glue, tamarind seed polysaccharide class, karaya, imperial glue, xanthans, pullulan, gellan gum, the agent of curdlan (curdlan) isogel, spices, colouring agent, tart flavour composition etc.Above-mentioned carboxylate can use sodium lactate, calcium lactate, natrium citricum, potassium hydrogen tartrate etc.; Chain compound from starch can use alphalysed starch, indigestible dextrins, polyglucose (poly dextrose); Proteinaceous agent can use ovalbumin, newborn class, soybean protein, wheat gluten etc.; Animals and plants extract and machining object thereof can be used medicinal herbs extract, polyphenol, ossein, natural gum, fruit juice concentrates etc.; Dry thing class of animals and plants and machining object thereof can be used drying vegetables, dry fruit, spices, cocoa, milk powder etc.; The gelatin machining object can use that gelatin freezes, gelatine capsule, fruit juice jelly etc.; Tackify polysaccharide machining object can be used pectin jelly, jam, fruit syrup, pullulan sheet etc.
In addition, in soft sweets of the present invention,, also can be added in the basic fondant partly freezing fruit juice for further feeling the sensory difference of thorny elaeagnus and soft sweets.Partly freeze the bubble sugar that fruit juice is meant the foamed products of using glycopexis blowing agent swelling liquid.Above-mentioned blowing agent can use proteinaceous agents such as lactalbumin, wheat gluten, soybean protein, the white of an egg.After adding the block that partly freezes bubbles such as fruit juice in the back, soft sweets form the tender mouth feel of its moisture ratio, can feel the sensory difference with thorny elaeagnus better.Above-mentioned water content of partly freezing fruit juice can be 3～80 weight %, and water content is necessary to improve the article temperature of soft sweets self for a long time; Water content after a little while, middle manufacturing procedure is difficult to carry out.The above-mentioned preferred water content ranges of fruit juice of partly freezing is 10～30 weight %.
The embodiment of soft sweets of the present invention is that the thorny elaeagnus with band shape is inserted in the basic fondant of carbohydrate as solid-state component that contains one or more.When making these soft sweets, for example encase and be shaped to banded thorny elaeagnus, and be cut into suitable size with the soft sweets that make in addition.Particularly, at first utilize present known method to form the banded of afore mentioned rules or banded by making large-area thorny elaeagnus cut-out formation.And basic fondant is back concentrating such as mixed dissolution granulated sugar, malt sugar, avicel cellulose, chain compound, vitamin preparation, calcium agent, proteinaceous agent, salt, spice, fruit juice, animals and plants extract and machining object thereof from starch, the dry thing of animals and plants and machining object thereof, gelatin machining object, tackify polysaccharide machining object, mix with gelatin again, suitably add acid flavoring, spices etc. then, in the thickness degree that stirs, the cooling post-tensioning is stretched into expection.Be the center with the banded thorny elaeagnus that is formed as described above then, utilize basic fondant to wrap in around it, finished soft sweets of the present invention.At this moment, can use one or a few banded thorny elaeagnus, or after lumping together, encase with basic fondant.
Other embodiment of soft sweets of the present invention also can be as shown in Figure 1 and Figure 2, graininess thorny elaeagnus 2 is distributed to contains in one or more basic fondants 1 as the carbohydrate of solid-state component, and the outside that twists in basic fondant 1 with as shown in Figure 1 banded thorny elaeagnus 3 or sheet thorny elaeagnus 4 shown in Figure 2.
In order to make soft sweets of the present invention, make basic fondant, graininess thorny elaeagnus and band shape or sheet thorny elaeagnus, for example that basic fondant and graininess thorny elaeagnus is mixing then, be shaped to suitable shape after, above the thorny elaeagnus that is shaped to band shape or sheet twisted in, be cut into suitable size.Particularly, the present known method for making manufacturing of above-mentioned basic fondant utilization, be that for example granulated sugar, malt sugar, avicel cellulose, chain compound, vitamin preparation, calcium agent, proteinaceous agent, salt, spice, fruit juice, animals and plants extract and machining object thereof from starch, the dry thing of animals and plants and machining object thereof, gelatin machining object, tackify polysaccharide machining object etc. are back concentrated by mixed dissolution, it is mixed with gelatin, suitably add acid flavoring, spices etc. again and stir, after the cooling, again through mixing and make.In addition, the thorny elaeagnus fragmentation that also available disintegrating machine will utilize present known method for making to be shaped to pre-sizing diminishes, and is broken into for example size about 5mm, makes above-mentioned graininess thorny elaeagnus.In addition, also can not carry out fragmentation after aforesaid moulding, the graininess thorny elaeagnus that is shaped to initial purpose size uses.Above-mentioned banded thorny elaeagnus forms predetermined band shape, maybe will make the sheet thorny elaeagnus bigger than its area and cut off, and forms banded.In addition, above-mentioned sheet thorny elaeagnus can directly use the sheet thorny elaeagnus that makes the regulation area or utilize and cut off the sheet that forms proper area.Then, the graininess thorny elaeagnus and the basic fondant that will make as mentioned above are mixing again, are shaped to suitable shape, around it, reel then banded thorny elaeagnus or sheet thorny elaeagnus, thus finished soft sweets of the present invention.
Below, describe the present invention in detail by embodiment, but the present invention is not subjected to any restriction of these embodiment.In addition, in the explanation of embodiment, " part " expression " weight portion ".
Prepare thorny elaeagnus at first, as described below.With 33 parts of granulated sugar, 46 parts of malt sugars, 11 parts in gelatin, 4.5 parts of heating for dissolving of arabia gum, decompression concentrates then.To wherein adding 5 parts of orange juices, 0.4 part of acid flavoring, a small amount of also evenly mixing of spices.Be filled into accurate filling machine in the starch mould of a constant volume, dry back gumming-oiling (depowder-oiling) obtains banded thorny elaeagnus.The water content of the banded thorny elaeagnus of gained is 13 weight %, and size is diameter 6mm, long 1000mm.
On the other hand, with the vacuum cooking still 26 parts of granulated sugar, 40 parts of malt sugars, 1.2 parts of the system Ceolus Cream of Asahi Chemical Industry's (strain), 8 parts of gelled acid cheese, 7 parts of greases, emulsifying agent being boiled moisture for 0.5 part is 5 weight %.Use the pressurization mixer with 2.4 parts in gelatin, 0.7 part of acid flavoring, 0.4 part of mixing of spices then.To partly freeze 3.7 parts of fruit juice, 3 parts of mixing of fondant with kneading machine, through the slaking in an evening, obtain basic fondant then.The water content of this blank is 7.5 weight %, and the content of the avicel cellulose in the blank is 0.12 weight %.
Make the basic fondant that makes as mentioned above be shaped to diameter 6mm, long 1000mm, with above-mentioned banded thorny elaeagnus is the center, surround with banded basic fondant, to encase above-mentioned banded thorny elaeagnus, and will be stretched as bar-shaped goods length and be cut into 20mm, be shaped to the cylindric of diameter 18mm * long 20mm and packing.The thorny elaeagnus content of gained soft sweets is 15 weight % in the total amount.
Change the orange juice among the embodiment 1 into the use grape juice, make soft sweets with mode similarly to Example 1.These soft sweets are soft sweets that contain thorny elaeagnus of a kind of new mouthfeel.
Embodiment 3,4
Change the gelled acid cheese among the embodiment 1 into the use concentrating cream, with the soft sweets of different tastes as blank, with embodiment 1, the 2 the same soft sweets that inserted thorny elaeagnus of making.Obtain the soft sweets that contain thorny elaeagnus of new mouthfeel.
Embodiment 5
Prepare thorny elaeagnus as described below.With 30 parts of granulated sugar, 46 parts of malt sugars, 13 parts in gelatin, 5.5 parts of heating for dissolving of arabia gum, decompression concentrates then.To wherein adding 4 parts of ciders, 1.4 parts of acid flavorings, colouring agent, a small amount of spices and evenly mixing.Be filled into accurate filling machine in the starch mould of a constant volume, dry back gumming-oiling obtains the sheet thorny elaeagnus of long 1000mm * wide 60mm * high 6mm.It is wide that this sheet thorny elaeagnus is cut into 6mm, obtains 10 banded thorny elaeagnus.The water content of the banded thorny elaeagnus of gained is 15 weight %, and size is diameter 6mm, long 1000mm.
The same with embodiment 1, encase above-mentioned banded thorny elaeagnus and stretching with basic fondant, the back goods length that will stretch is cut into 20mm, is shaped to the cylindric of diameter 12mm * long 20mm and packing.The thorny elaeagnus content of gained soft sweets is 30 weight % in the total amount.
The soft sweets that contain thorny elaeagnus that obtain like this are the soft sweets that contain thorny elaeagnus with new mouthfeel of apple aroma.
Embodiment 6
Prepare thorny elaeagnus at first, as described below.With 33 parts of granulated sugar, 46 parts of malt sugars, 11 parts in gelatin, 4.5 parts of heating for dissolving of arabia gum, decompression concentrates then.To wherein adding 5 parts of strawberry juices, 0.4 part of acid flavoring, a small amount of spices and evenly mixing.Be filled into accurate filling machine in the starch mould of a constant volume, dry back gumming-oiling obtains banded thorny elaeagnus.The water content of the banded thorny elaeagnus of gained is 13 weight %, and size is diameter 6mm, long 1000mm.
On the other hand, the basic fondant with embodiment 1 is shaped to sheet.Gained sheet soft sweets are the sheet of long 1000mm * wide 30mm * high 6mm.
With above-mentioned banded thorny elaeagnus is the center, be involved in the sheet soft sweets, and the goods length after will stretching is cut into 20mm, is configured as the cylindric of diameter 18mm * long 20mm and packing.The thorny elaeagnus content of gained soft sweets is 30 weight %.
The soft sweets that contain thorny elaeagnus that obtain like this are the soft sweets that contain thorny elaeagnus with new mouthfeel of strawberry aroma.
Embodiment 7
At first, as making the graininess thorny elaeagnus as described in following.With 33 parts of granulated sugar, 46 parts of malt sugars, 11 parts in gelatin, 4.5 parts of heating for dissolving of arabia gum, decompression concentrates then.To wherein adding 5 parts of lemon juices, 0.4 part of acid flavoring, yellow colorants, a small amount of lemon flavouring and evenly mixing.Be filled into accurate filling machine in the starch mould of a constant volume,, dry back gumming-oiling obtains the graininess thorny elaeagnus.The water content of gained graininess thorny elaeagnus is 13 weight %, and size is the hemispherical of diameter 6mm.
Make banded thorny elaeagnus as described below.With 51.7 parts of granulated sugar, 20 parts of malt sugars, 7 parts of D-sorbites, 20 parts in gelatin, 0.3 part of heating for dissolving of pullulan, decompression concentrates then.To wherein adding 1 part of acid flavoring, yellow colorants, a small amount of also evenly mixing of lemon flavouring.Be filled to certain band shape with accurate filling machine, refuel dry back, obtains banded thorny elaeagnus.The water content of the banded thorny elaeagnus of gained is 15 weight %, and size is diameter 3mm, long 4000mm.
On the other hand, with the vacuum cooking still 26 parts of granulated sugar, 40 parts of malt sugars, 1.2 parts of the system Ceolus Cream of Asahi Chemical Industry's (strain) (avicel cellulose), 8 parts of gelled acid cheese, 7 parts of greases, emulsifying agent being boiled moisture for 0.5 part is 5 weight %.Use the pressurization mixer with 2.4 parts in gelatin, 0.7 part of acid flavoring, 0.4 part of mixing of yogurt spices then.To partly freeze 3.7 parts of fruit juice, 3 parts of mixing of fondant with kneading machine, through the slaking in an evening, obtain basic fondant then.The water content of this blank is 7.5 weight %, and the content of the avicel cellulose in the blank is 0.12 weight %.
With as mentioned above and 80 parts of basic fondants and 12 parts of graininess thorny elaeagnus mixing, be shaped to high 10mm, wide 15mm, long 1000mm.Be the center with the above-mentioned soft sweets that contain the graininess thorny elaeagnus then, be coiled type for 8 parts, be cut into length 25mm then, and pack with the interval of the 12.5mm banded thorny elaeagnus of reeling.
The soft sweets that contain thorny elaeagnus that obtain as mentioned above are a kind of soft sweets, graininess and totally three kinds of mouthfeels of banded two kinds of thorny elaeagnus and soft sweets that do not stick to one's teeth enjoyed.
Embodiment 8
When making banded thorny elaeagnus, graininess thorny elaeagnus, do not use lemon flavouring, but use with the peach skin in banded thorny elaeagnus is the spices of image (image), and use with peach-pit in the graininess thorny elaeagnus is the spices of image (image) on every side, and, do not use yellow colorants and use red stain, other is then the same with embodiment 7, obtains band shape and graininess thorny elaeagnus.On the other hand, with the vacuum cooking still 30 parts of granulated sugar, 40.9 parts of malt sugars, 10 parts of peach butters, 8 parts of gelled acid cheese, food fiber being boiled moisture for 5 parts is 6%, be 0.1 part of mixing of spices of image with the pressurization mixer with 2 parts in gelatin, 1 part of acid flavoring, with the peach fruit again, mix 3 parts of fondant with kneading machine again, through the slaking in an evening, obtain peach flavor soft sweets then.With as mentioned above and 80 parts of basic fondants and 12 parts of graininess thorny elaeagnus mixing, be shaped to high 10mm, wide 15mm, long 1000mm.Be the center with the above-mentioned soft sweets that contain the graininess thorny elaeagnus then, be coiled type for 8 parts, be cut into length 25mm then, and pack with the interval of the 12.5mm banded thorny elaeagnus of reeling.It is a kind ofly to enjoy totally three kinds of mouthfeels of soft sweets and graininess and banded thorny elaeagnus and can enjoy the soft sweets that the peach flavor changes and do not stick to one's teeth when chewing that gained contains the thorny elaeagnus soft sweets.
Embodiment 9
In embodiment 7, do not use the lemon flavouring of banded thorny elaeagnus and use peach spices, do not use yellow colorants and use red stain, make the soft sweets that contain thorny elaeagnus.The soft sweets that gained contains thorny elaeagnus are a kind of soft sweets that can enjoy three kinds of fresh tastes and three kinds of mouthfeels and not stick to one's teeth.
Embodiment 10
In embodiment 9, thorny elaeagnus is not filled to band shape, but is shaped to the sheet of thick 1mm, wide 100mm, long 1000mm.Then, be the center with the soft sweets that contain the graininess thorny elaeagnus, after encasing with above-mentioned sheet thorny elaeagnus, be cut into long 25mm, and packing.The soft sweets that gained contains thorny elaeagnus are a kind of totally three kinds of tastes of enjoying soft sweets, graininess and two kinds of thorny elaeagnus of sheet and three kinds of mouthfeels and the soft sweets that do not stick to one's teeth.
Embodiment 11
In embodiment 9,50 parts of basic fondants are replaced with the ratio of 15 parts of graininess thorny elaeagnus, 35 parts of banded thorny elaeagnus, make the soft sweets that contain thorny elaeagnus.The gained soft sweets are a kind of have three kinds of tastes, the chewiness strength that can further enjoy thorny elaeagnus and soft sweets that do not stick to one's teeth.
Embodiment 12
In embodiment 9, replace gelled acid cheese with concentrating cream, the milk soft sweets of different tastes as blank, with method similarly to Example 2, are made the soft sweets that contain thorny elaeagnus.The soft sweets that gained contains thorny elaeagnus are a kind of soft sweets of enjoying three kinds of tastes and three kinds of mouthfeels and not sticking to one's teeth.
Claims (6)
1. soft sweets that contain thorny elaeagnus is characterized in that, contain:
The band shape or the sheet thorny elaeagnus that are 10～20 weight % as the basic fondant that contains one or more carbohydrates and the water content of solid-state component.
2. the soft sweets that contain thorny elaeagnus as claimed in claim 1 is characterized in that, have inserted banded thorny elaeagnus in described soft sweets raw material.
3. the soft sweets that contain thorny elaeagnus as claimed in claim 1 is characterized in that, described band shape or sheet thorny elaeagnus are twisted in the local or whole of described basic fondant outside.
4. as each described soft sweets that contain thorny elaeagnus of claim 1～3, it is characterized in that, be dispersed with the thorny elaeagnus that water content is 10～20 weight % in the described basic fondant.
5. as each described soft sweets that contain thorny elaeagnus of claim 1～4, it is characterized in that the described basic fondant that contains thorny elaeagnus contains as the gelatin of solid-state component and one or more carbohydrate.
6. as each described soft sweets that contain thorny elaeagnus of claim 1～5, it is characterized in that, contain the avicel cellulose of 0.02～0.3 weight % in the described basic fondant.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2004063426A JP3794416B2 (en) | 2004-03-08 | 2004-03-08 | Soft candy |
| JP2004063426 | 2004-03-08 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1666629A true CN1666629A (en) | 2005-09-14 |
| CN100355352C CN100355352C (en) | 2007-12-19 |
Family
ID=35026465
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB2005100535407A Active CN100355352C (en) | 2004-03-08 | 2005-03-08 | Soft sweet |
Country Status (2)
| Country | Link |
|---|---|
| JP (1) | JP3794416B2 (en) |
| CN (1) | CN100355352C (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104872356A (en) * | 2015-06-17 | 2015-09-02 | 黄玲珠 | Soft sweet for treating oral disease and preparation method thereof |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP5360484B2 (en) * | 2009-09-15 | 2013-12-04 | 長岡香料株式会社 | Soft candy manufacturing method |
| JP5110102B2 (en) | 2010-02-25 | 2012-12-26 | ユーハ味覚糖株式会社 | Soft candy with gummy and method for producing the same |
| JP6115081B2 (en) * | 2012-11-01 | 2017-04-19 | ユーハ味覚糖株式会社 | Soft candy |
| CN104705462B (en) * | 2015-02-11 | 2017-10-10 | 韩山师范学院 | A kind of preparation method using uncooked amylum as the gel candy of mould |
Family Cites Families (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS4927508Y1 (en) * | 1970-11-24 | 1974-07-25 | ||
| JPS6035409Y2 (en) * | 1980-02-15 | 1985-10-21 | 味覚糖株式会社 | Kyan Day |
| JPH05227916A (en) * | 1992-01-11 | 1993-09-07 | Kanebo Ltd | Dental caries preventing food |
| JPH1056A (en) * | 1996-06-14 | 1998-01-06 | Sakuma Seika Kk | Soft candy containing cookies and production thereof |
| JPH1080246A (en) * | 1996-09-07 | 1998-03-31 | Kureo Internatl Kk | Soft candy |
| JP3405323B2 (en) * | 2000-06-19 | 2003-05-12 | 味覚糖株式会社 | Soft candy |
| JP3619434B2 (en) * | 2000-08-04 | 2005-02-09 | ハウス食品株式会社 | Gummy candy |
| CN1181765C (en) * | 2001-09-25 | 2004-12-29 | 何先远 | Elaeagnus pungens health drink |
| JP2004065035A (en) * | 2002-08-02 | 2004-03-04 | Uha Mikakuto Co Ltd | Soft candy |
| CN1500395A (en) * | 2002-11-12 | 2004-06-02 | 森下仁丹株式会社 | Elaeagnus fruit dessert making method and its product |
-
2004
- 2004-03-08 JP JP2004063426A patent/JP3794416B2/en not_active Expired - Lifetime
-
2005
- 2005-03-08 CN CNB2005100535407A patent/CN100355352C/en active Active
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104872356A (en) * | 2015-06-17 | 2015-09-02 | 黄玲珠 | Soft sweet for treating oral disease and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN100355352C (en) | 2007-12-19 |
| JP3794416B2 (en) | 2006-07-05 |
| JP2005245373A (en) | 2005-09-15 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP3555597B2 (en) | Soft candy | |
| Jiamjariyatam | Influence of gelatin and isomaltulose on gummy jelly properties. | |
| JP2007202447A (en) | Jelly confectionery and method for producing the same | |
| JP2022095924A (en) | Short texture caramel | |
| CN100355352C (en) | Soft sweet | |
| CN106036644A (en) | Seasoning instant puffing konjac food and preparation method thereof | |
| JP2009039064A (en) | Soft candy and method for producing the same | |
| RU2653046C2 (en) | Chewy confectionery products | |
| JPH1094365A (en) | Gummi-candy and its production | |
| JP3405323B2 (en) | Soft candy | |
| JP2004208635A (en) | Soft candy | |
| JP6115081B2 (en) | Soft candy | |
| JP2006325486A (en) | Functional food and functional drink | |
| JP3605399B2 (en) | Processed rice cake-like food and method for producing the same | |
| US3163543A (en) | Process of producing gelatin products | |
| JP2004065035A (en) | Soft candy | |
| RU2391855C2 (en) | Kneaded combined candies production method (versions) | |
| RU2626580C2 (en) | Protein-carbohydrate confectionery base and method of its production | |
| JP4021342B2 (en) | Frozen dessert with a new texture | |
| JP2006025741A (en) | Gelling agent for soft candy and method for producing soft candy using the same | |
| US20240188583A1 (en) | Filled gummies and formulations thereof | |
| RU2370090C1 (en) | Production method of aerated combined | |
| JP2003219831A (en) | Paste of sweet potato | |
| WO2024062820A1 (en) | Gummy candy-containing hard candy | |
| JPH06165642A (en) | Food composition and its production |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant |