Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Gels or gelable composition
Patent
1997-04-30
1999-08-03
Pratt, Helen
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Gels or gelable composition
426577, 426578, 426660, A23L 10524, A23L 10562, A23G 300
Patent
active
059322730
DESCRIPTION:
BRIEF SUMMARY
TECHNICAL FIELD
This invention relates to "gumi" (or gummi, or gummy) candies, which are jelly-like candies, and a process for making the same. More particularly, it relates to gumi candies retaining good consistency even at, say, 80.degree. C. and a process for making the same.
BACKGROUND ART
The conventional gumi candies have been made by mixing water, sugar, starch syrup, citric or other acid assisting setting, a setting agent, a buffer solution of e.g. sodium citrate or acetate for preventing too rapid solidification of a solution of materials as poured into a mold, a flavoring material giving the flavor of e.g. apples or peppermint, and a coloring agent. Gelatin has been used as the setting agent in the amount of, say, 3 to 19% by weight relative to the total weight of the materials including water and the flavoring material (see Japanese Patent Application laid open under No. Hei 6-70704).
The conventional gumi candies have, however, melted at, say, 40-45.degree. C., and been unable to retain their shape. It has, therefore, been impossible to sell them by an automatic vending machine exposed to an ambient temperature of, say, 80.degree. C. under the blazing sun in midsummer.
Besides gelatin, agar and pectin are known as a setting agent used in ordinary jellies, and it may be possible to use agar or pectin as a setting agent for gumi candies.
If agar is used instead of gelatin, however, there have been cases in which setting is prevented by citric or other acid used for assisting setting.
If pectin is used instead of gelatin, it is possible to make gumi candies having satisfactory heat resistance. They cannot, however, be called gumi candies any longer, since they lose their characteristic elastic resistance to biting off with the teeth, though they may be somewhat tough and elastic to the touch.
Japanese Patent Application laid open under No. Hei 5-68481 discloses gumi candies made by using both gelatin and pectin, but the pectin in those candies is used not for improving their heat resistance, but merely for making a change of materials so that two kinds of gumi candies may not melt with each other during casting by a double depositor. Those candies contain only a small amount of pectin not exceeding one-twentieth of that of gelatin, and melt at, say, 45.degree. C.
It is an object of this invention to solve the problems as pointed out above, and provide gumi candies which retain good consistency even at a high temperature without having any undesirable lowering in elastic resistance to the teeth.
It is another object of this invention to provide a method which can make gumi candies having good consistency even at a high temperature, a good elastic resistance to the teeth and a good appearance, while containing an extract of persimmons as an oral deodorant.
DISCLOSURE OF THE INVENTION
The gumi candies according to this invention are the gumi candies made by mixing water, sugar, starch syrup, an acid, a setting agent, a buffer solution, a flavoring material and a coloring agent, and characterized in that a combination of pectin and gelatin is used as the setting agent, and that the pectin and gelatin are used in the amounts of 1.9 to 2.6% and 1 to 3.8%, respectively, by weight relative to the total solid weight of the principal materials consisting of the sugar, starch syrup, acid, setting agent and buffer solution.
The gumi candies may further contain an oral deodorant. An extract of persimmons having a high deodorizing power is a preferred oral deodorant.
The gumi candies according to this invention have good consistency even at, say, 80.degree. C., while retaining their characteristic resistance to biting off with the teeth, since they contain as the setting agent a combination of pectin and gelatin in the amounts of 1.9 to 2.6% and 1 to 3.8%, respectively, by weight relative to the total solid weight of the principal materials consisting of the sugar, starch syrup, acid, setting agent and buffer solution.
If the amount of pectin is less than 1.9% by weight, the candies have a lower resistan
REFERENCES:
patent: 1552428 (1925-01-01), Ferguson
patent: 4082857 (1978-04-01), Croome
patent: 4292337 (1981-09-01), Andersen
patent: 4597981 (1986-07-01), Kastin
patent: 5328711 (1994-07-01), Coleman
patent: 5549921 (1996-08-01), Robinson et al.
Mondo Beni Co., Ltd.
Pratt Helen
Yasui Confectionery Co. Ltd.
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