CN116918892A - Pulp-explosion sandwich soft sweet and preparation method thereof - Google Patents

Abstract

The present invention relates to a popped filled jelly comprising a filling, preferably a semi-solid filling, and a skin enveloping the filling; the filling comprises Kappa-type and Iota-type carrageenan in a ratio of 15-45:85-55 in a total weight of 0.1 to 3.0 wt.%, preferably 0.5 to 2.0 wt.%, relative to the weight of the filling. The invention can provide a sandwich with high proportion and good fluidity under the condition of irregular shape of the outer skin (interesting modeling, such as cartoon octopus appearance), and the phenomena of material leakage, deformation and the like are avoided. The sandwich has a "popping feel" (good fluidity) and has stable physical properties.

Description

Pulp-explosion sandwich soft sweet and preparation method thereof

Technical Field

The invention relates to a pulp-explosion sandwich soft candy and a preparation method thereof, and belongs to the field of candies. In particular, the present invention relates to a marine-shaped jelly.

Background

The "explosion thick liquid" sandwich soft sweets in the existing market use regular outward appearance such as circular or square because of leaking material or risk such as product deformation, for example: wangwang, amis, good products, duobbe (Dobby), and other company products.

The interesting modeling soft sweets mainly comprise products such as mouth feeling (Trolli), amies and the like, are irregular in modeling, and most of the interesting modeling soft sweets do not use a sandwich technology.

However, for the "pop" sandwich soft sweets, such as Wangwang, amis, good products, buns, duobi and other company products, in order to prevent the sandwich from leaking, the sandwich proportion is low (about 10% at most) and the sandwich taste is not obvious. Meanwhile, the sandwich is hard in physical property and insufficient in fluidity, and the real 'popping' taste cannot be achieved.

For interesting modeling soft sweet products in the market, such as products of companies like Kohli (Trolli), amis and the like, the sandwich technology is rarely used due to irregular modeling, so that the taste and flavor are relatively single. This is because the molding is irregular, and leakage and deformation easily occur at the time of use.

In addition, CN 113180136A discloses a preparation method of a gel soft candy, which adopts a part of glue solution as a leather material, adopts a part of glue solution as a core material after flavoring and toning, and combines soft capsule equipment for preparation, so that the filling in the prepared gel soft candy is gel instead of oily filling, and the taste is improved. And the forming effect of the candy is ensured by using K-type carrageenan and I-type carrageenan, so that the candy has concave-convex shapes, clear edges and clear cartoon appearance. However, the candy is not a popped candy, and the hardness of the candy is very high in order to ensure the chewiness of the candy.

Furthermore, CN100452981C is a food product comprising a gel water-based shell and a liquid core, wherein a product consisting of K-carrageenan and I-carrageenan is used as confectionery skin, wherein the K-carrageenan. However, the food is a liquid center and is susceptible to leakage and deformation during manufacture, storage and use.

At present, a sandwich soft candy with high sandwich proportion, good taste of 'popped pulp' and obvious effect needs to be developed, and the sandwich soft candy can also have high sandwich proportion and strong taste of 'popped pulp' for the interesting modeling of irregular shapes.

Disclosure of Invention

The invention aims to solve the problems and provide the sandwich soft candy with high sandwich proportion and remarkable 'explosion effect'. The center-filled soft candy has a very high center-to-center ratio even when formed in an irregular shape and has a "popping feel" without leaking and deforming.

The object of the present invention is solved by the following means.

In one aspect, the present invention provides a popped filled gum comprising a filling, preferably a semi-solid filling, and a skin enveloping the filling; the filling comprises Kappa-type and Iota-type carrageenan in a ratio of 15-45:85-55 in a total weight of 0.1 to 3.0 wt.%, preferably 0.5 to 2.0 wt.%, relative to the weight of the filling.

In one embodiment, the center-fill is 13-25%, preferably 15-20% by weight relative to the popped center-fill.

In one embodiment, the sandwich has an initial viscosity of 100-600Pa.s at 36℃and after 3-5 seconds of stirring the viscosity decreases and stabilizes at 60-400Pa.s, preferably 200-450Pa.s at 36℃and after 3-5 seconds of stirring the viscosity decreases and stabilizes at 100-250Pa.s

In another embodiment, the pH of the sandwich is 3.5 to 5, preferably 3.5 to 4.2, more preferably 3.8 to 4.2.

In one embodiment, the outer skin comprises gelatin and pectin.

In one embodiment, the skin is pierced at a piercing pressure of 2.0 to 4.0N, a piercing deformation distance of 15 to 20mm, and a piercing total work of 10 to 30n.mm; the puncture pressure of the sandwich is 0.01 to 0.2N, the puncture deformation distance is 1 to 3mm, and the total puncture work is 0.05 to 1.0N.

In one embodiment, the popping center-fill jelly is irregularly shaped, preferably animal shaped, more preferably marine animal shaped, and particularly preferably octopus or cuttlefish shaped.

In one embodiment, the center is black, comprising cuttlefish juice or cuttlefish juice powder or a combination thereof.

In one embodiment, the center further comprises one or more spices selected from the group consisting of: cinnamon, thyme, ginger, nutmeg, rosemary, fennel, clove, licorice, laurel leaf, dried orange peel, lemongrass, tsaoko and mimosa, preferably the filling further comprises one or more of vanilla, lemon peel, orange peel and caramel, more preferably the filling further comprises cola essence.

In another aspect, the invention provides a preparation method of the explosion-proof sandwich soft candy, which comprises the following steps:

sending the non-solidified sheath sugar solution and the sandwich sugar solution into a casting machine for casting, and performing preliminary molding;

drying the soft sweet product cast in the step 1) until the moisture is 15% -20%;

demolding the dried product, oiling and packaging according to the requirement to obtain a finished product,

wherein the filling comprises Kappa-type and Iota-type carrageenan in a ratio of 15-45:85-55 in a total weight of 0.1 to 3.0 wt%, preferably 0.5 to 2.0 wt% of the filling.

In one embodiment, the pouring temperature of the center-filled sugar solution is 55 ℃ to 85 ℃ and/or the viscosity at the time of pouring is 50 to 450pa.s and/or the pH is 3.5 to 5.

Advantageous effects

The invention has the following beneficial effects.

1. The sandwich physical properties have better fluidity and plasticity by compounding different types of carrageenan, so that the product can achieve the 'slurry explosion feeling' and can not leak materials and deform.

2. The sandwich with high proportion (up to 13-25 wt%, preferably 15-20 wt%) and good fluidity under the condition of irregular shape of the outer skin (interesting modeling, such as cartoon octopus appearance) does not have phenomena of material leakage, deformation and the like.

3. The sandwich has a "popping feel" (good fluidity) and has stable physical properties.

4. The ink powder can be used for simulating a real ink state sandwich, so that natural raw materials (non-pigment) are used for coloring, and the peculiar smell (fishy smell) of the ink powder is covered by raw materials such as cola flavor, spice and the like.

5. The temperature and viscosity of the filling can be controlled when the explosion-proof filling soft sweets are prepared, so that the filling has a three-dimensional full shape and a central position.

6. The pH value of the sandwich can be controlled to enable the sandwich to reach ideal gel strength, so that the whole extrusion resistance and deformation resistance of the product are improved.

Drawings

FIG. 1 shows a popped filled soft candy of the present invention having the appearance of a cartoon octopus.

Figure 2 shows the product morphology when the filling is cast under different temperature conditions.

Fig. 3 shows the popped center-filled soft candy of cartoon octopus appearance at different pH when pH was adjusted using sodium citrate solution.

Fig. 4 shows the skin penetration curve when the penetration experiment was performed.

Fig. 5 shows a sandwich puncture curve when a puncture experiment is performed.

Detailed Description

In order to more clearly understand the technical features, objects and advantages of the present invention, the following detailed description will be made with reference to specific embodiments thereof, and it should be understood that these examples are only for illustrating the present invention and are not intended to limit the scope of the present invention.

1. Pulp-explosion sandwich soft sweet

The present invention provides a popped filled gum comprising a filling, preferably a semi-solid filling, and a skin enveloping the filling; the filling comprises Kappa-type and Iota-type carrageenan in an amount of 0.1 to 3.0 wt%, preferably 0.5 to 2.0 wt%, relative to the weight of the filling, and the ratio of Kappa-type and Iota-type carrageenan is 15-45:85-55, preferably 25% -35% of the total weight of Kappa-type carrageenan.

By "popping" of a popped filled soft candy is meant that the filling itself assumes a semi-solid state, resembling yolk, and changes from a semi-solid state to a fluid state in a short period of time under the action of an external force (e.g., biting, chewing or stirring), and this rapid change in physical properties gives a sensation of liquid flow out and frying in the mouth.

On the other hand, the soft sweet sandwich is extruded by external force in the chewing process by the physical property difference of the sandwich and the outer skin. This is especially true when the skin is elastic and tough and the sandwich is soft and fluid.

For example, the skin uses a gelatin-pectin system to provide the skin with better hardness and elasticity. The sandwich uses a compound carrageenan system and has semisolid/fluid physical properties. When chewing, the crust is extruded by the teeth to a certain deformation and then broken, and simultaneously the sandwich is rapidly extruded in a fluid state under external pressure, so that the 'popping' taste is achieved. The hardness and elasticity of the outer skin and the sandwich are differentiated, so that the sandwich can be extruded and exploded instantly when the outer skin of the product is snapped.

More specifically, the skin and the center were puncture measured using a TEXTURE analyzer (TA.XT-plus TEXTURE analyzer from TEXTURE ANALVSER company) equipped with a 2mm diameter P/2E puncture probe, and the skin and center were puncture tested when the measured sample and ambient temperature were 20℃to 25℃respectively. The pressure of the probe penetrating the surface is taken as a hardness standard (unit N), the deformation distance of the probe penetrating is taken as an elasticity standard (unit mm), and the total work of the probe penetrating is taken as the total strength (unit N.mm). As a result, the puncture pressure of the outer skin is 2.0 to 4.0N, the puncture deformation distance is 15 to 20mm, and the total puncture work is 10 to 30n.mm; the puncture pressure of the sandwich is 0.01 to 0.2N, the puncture deformation distance is 1 to 3mm, and the total puncture work is 0.05 to 1.0N. Preferably, the puncture pressure of the outer skin is 2.5 to 3.5N, the puncture deformation distance is 15 to 20mm, and the total puncture work is 15 to 25N.mm; the puncture pressure of the sandwich is 0.04 to 0.08N, the puncture deformation distance is 1 to 3mm, and the total puncture work is 0.1 to 0.5N.mm

The key of the excellent slurry explosion effect of the invention is the physical property of the sandwich. According to the invention, the sandwich achieves the physical property of 'pulp explosion' by compounding carrageenan with different types. The carrageenan of different types can enable the sandwich to have different physical properties, the sandwich is too hard and can not have the slurry bursting feeling, and the sandwich is too thin and has no supporting force, so that the product is easy to leak and deform. The product of the invention is compounded by Kappa-type carrageenan and Iota-type carrageenan. The plasticity provided by the high gel strength of Kappa-type carrageenan is utilized to keep the stability of the sandwich shape, prevent material leakage and deformation, and the fluid property of the Iota-type carrageenan is utilized to endow the sandwich popping pulp with taste. In the sandwich of the invention, kappa-type carrageenan and Iota-type carrageenan are used as gelling agents, and gellan gum, konjac gum, agar, high-content modified starch and the like are not required.

In addition, in the prior art of using K-type carrageenan and I-type carrageenan in a mixed manner, the K-type carrageenan is used as a shell and the like together with a small amount of I-type carrageenan. In order to achieve the characteristic of 'pulp explosion', the sandwich takes I-type carrageenan as a main material, the characteristic of the I-type carrageenan is utilized to enable the sandwich to achieve a state with good fluidity, meanwhile, K-type carrageenan (the addition amount is smaller than I-type) is matched, the characteristic of the K-type carrageenan is utilized to reduce the adhesion sense of the I-type carrageenan and improve the overall plasticity and strength, and finally, the semi-solid with certain plasticity and strength is enabled to be displayed on the sandwich, the sandwich can be converted into a fluid state from the semi-solid during chewing, and poor mouth feeling of tooth sticking and mouth pasting is avoided.

In addition, in the prior art, the filling proportion is lower (about 10 percent) in the pop-up filling soft sweet product, and the pop-up filling soft sweet can contain 13-25 percent, preferably 15-20 percent by weight of filling even in an irregularly-shaped interesting shape by compounding carrageenan with different types. The weight ratio of the filling may be 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25 or a range between any two values. Therefore, the product of the invention has stronger popping feeling. In practice, if the product is of regular shape, such as round, spherical or square, the proportion of the filling in the product may be further increased, for example by up to 30% -50%, for example 30%, 35%, 40%, 45%, 46%, 48% or 50% or any range between two values.

The total weight of Kappa-type and Iota-type carrageenan is 0.1 to 3.0 wt.%, preferably 0.5 to 2.0 wt.%, relative to the weight of the filling. The lower limit of the total weight of Kappa-type and Iota-type carrageenans may also be any of 0.1, 0.2, 0.3, 0.4, 0.5, 0.6, 0.7, 0.8, 0.9, 1.0, 1.1, 1.2, 1.3, 1.4, 1.5 wt% and the upper limit may also be any of 2.9, 2.8, 2.7, 2.6, 2.5, 2.4, 2.3, 2.2, 2.1, 2.0, 1.9, 1.8, 1.7, and 1.6 wt%. The lower limit and the upper limit may be arbitrarily combined. If the total weight of Kappa-type and Iota-type carrageenan is less than 0.1 wt%, the center may not be stable in shape, and leakage and deformation may occur; if the total weight is more than 3.0 wt%, the hardness of the center is too great, which adversely affects the popping feeling.

In addition, the ratio of Kappa-type carrageenan to Iota-type carrageenan is 15-45:85-55, and the Kappa-type carrageenan is 25-35% of the total weight of the Kappa-type carrageenan and the Iota-type carrageenan. The weight proportion of Kappa-carrageenan may be 15%, 20%, 25%, 35%, 37%, 40%, 41%, 42%, 43%, 44% and 45% by weight, based on 100% by weight of the total weight of Kappa-carrageenan and Iota-carrageenan. By making Kappa-type carrageenan and Iota-type carrageenan in the above proportions, the sandwich has both a 'popping feel' and good plasticity and extrusion resistance. When the weight proportion of the K-type carrageenan is less than 15 wt%, the sandwich is quite sufficient in pulp bursting feeling, but the sandwich supporting force (deformation resistance) is insufficient, and the serious sandwich material leakage risk exists. When the weight ratio of the K-type carrageenan is higher than 45% by weight, the supporting force and the leakage preventing performance of the sandwich are good, but the fluidity is insufficient, so that the slurry burst feeling is affected.

The physical properties of the sandwich after compounding exhibit a characteristic "pseudoplasticity", i.e., the characteristic that the viscosity of the fluid decreases with increasing shear rate. The center was measured at 36 deg.c (temperature of oral cavity of human body) using a VT-06 type viscometer (equipped with a general purpose 2# rotator) of the japanese Rion company, the rotator rotation speed was 1 turn/sec, the initial viscosity was 100-600pa.s, the viscosity was rapidly lowered and stabilized at 60-400pa.s after stirring for 3 to 5 seconds, preferably 200-450pa.s after stirring for 3-5 seconds, and the viscosity was rapidly lowered and stabilized at 100-250pa.s after stirring for 3 to 5 seconds by the rotator, thereby achieving the physical property transition from semi-solid to fluid in a short time. The invention makes the sandwich reach a pseudoplastic state through compounding (Kappa type+iota type), and makes the sandwich rapidly change from a semisolid state to a fluid state when being chewed.

The inventors surprisingly found that by compounding carrageenan and a combination of physical properties of the differentiated outer skin and the center, a significant "popping feel" can be imparted to the product.

In one embodiment, the pH of the center-fill is 3.5 to 5, preferably 3.5 to 4.2, more preferably 3.8 to 4.2. The pH of the sandwich was measured at normal temperature as follows: the center was prepared as a 10% aqueous solution using deionized water and allowed to dissolve sufficiently, and the above-mentioned aqueous solution was measured at room temperature using a laboratory pH meter model FE20 from METTLER toldo corporation.

The pH value of the sandwich is controlled to be in the range, so that the stability of the carrageenan in a high-temperature environment during pouring can be increased, the sandwich can reach ideal gel strength, and the whole extrusion resistance and deformation resistance of the product are improved. Preferably, the pH of the filling may be 3.5, 3.6, 3.7, 3.8, 3.9, 4.0, 4.1, 4.2, 4.3, 4.4, 4.5, 4.6, 4.7, 4.8, 4.9, 5.0 or any range between two values, e.g. 3.7 to 4.8,3.6 to 4.5, etc. When the pH of the sandwich is within the range, the gel stability of the carrageenan, particularly Kappa-type carrageenan, can be improved, the sandwich maintains certain plasticity, the integral extrusion resistance and deformation resistance of the product are enhanced, and the shape can be restored after extrusion, particularly after continuous technical pressing.

In one embodiment, the shape of the popping filled soft candy is an irregular shape, particularly an irregular shape of a fun pattern, such as cartoon figures, animals, marine animals, particularly preferably octopus or cuttlefish (cuttlefish) shapes, thereby imparting an interesting appearance to the product, increasing appeal to consumers, particularly children and women.

Octopus or cuttlefish (cuttlefish) can apply ink to protect themselves in dangerous situations, and is a preferable image because it is well-matched with the properties of a popped filled soft candy product. There is no product currently on the market that mimics the octopus ink-jet concept by the sandwich technique.

In this case, in order to simulate the process more realistically, the sense of substitution is enhanced, and it is preferable to set the center to black. In the prior art, a large number of black soft sweets are colored by using pigments such as plant carbon black and the like. Plant carbon black is an edible pigment, and as an additive, consumers have a certain concern about foods containing it.

The present invention can eliminate the above-mentioned concern by black coloring with natural black raw materials (non-coloring matter) such as cuttlefish juice or cuttlefish juice powder instead of coloring matter. And the natural cuttlefish juice endows the product with the color and characteristics of real cuttlefish juice, and endows the seafood with the taste, so that the octopus or cuttlefish can be simulated more realistically.

However, since natural cuttlefish juices or cuttlefish powders have a heavy seafood characteristic taste (fishy smell), they are generally used only in cuttlefish juice rice or cuttlefish juice noodles or the like in the prior art. It has not been found to be useful in confectionery products because its sea fishy smell does not match the sweetness of confectionery products, especially soft candy products. Attempts have been made to add one or more spices to cover the off-flavors of cuttlefish juices or powder. For example, the center may comprise one or more spices selected from the group consisting of: cinnamon, thyme, ginger, nutmeg, rosemary, fennel, clove, licorice, laurel leaf, dried orange peel, lemongrass, tsaoko cardamon and mimosa. However, these spices may themselves introduce other off-flavors that conflict with the taste of the soft candy. Thus, as a result of extensive research, the filling may further comprise one or more selected from the second group consisting of vanilla, lemon peel, orange peel, and caramel, and particularly preferably the filling further comprises cola flavor. The flavor of the sandwich can be set to be cola by combining the spice, the second group of raw materials and the cola essence, so that the sandwich has the characteristics of natural cuttlefish juice and natural cola aroma without peculiar smell.

2. Preparation method of pulp-explosion sandwich soft sweet

The invention also provides a preparation method of the pulp-explosion sandwich soft sweet, which comprises the following steps: (1) Feeding the non-solidified skin sugar solution and the sandwich sugar solution into a casting machine for casting, preferably using a concentric nozzle for casting at the same time, and performing preliminary molding; (2) Drying the soft sweet product cast in the step 5) until the moisture is 15% -20%; (3) Demolding, oiling and packaging the dried product according to the need to obtain a finished product, wherein the sandwich contains Kappa-type carrageenan and Iota-type carrageenan which are 0.5-3.0 wt%, preferably 1-2.5 wt% of the sandwich weight, and the ratio of Kappa-type carrageenan to Iota-type carrageenan is 15-45:85-55, preferably the Kappa-type carrageenan accounts for 25% -35%.

In the prior art, in order to prevent the filling from leaking, the product is deformed, the filling proportion is low (about 10% at most), and the filling taste is not obvious. Meanwhile, the sandwich is hard in physical property and insufficient in fluidity, and the real 'popping' taste cannot be achieved.

The invention solves the problems of the production process and the 'popping' taste by compounding the Kappa type carrageenan and the Iota type carrageenan with the content and the proportion in the sandwich, and can improve the proportion of the sandwich to 13-25%, preferably 15-20% by weight.

Specifically, kappa-type and Iota-type carrageenans with the content and the proportion can better maintain the shape and the position of the flowing sandwich in the product.

In addition, the gel strength of carrageenan in the center at different temperatures can directly affect the fluid properties and physical properties (viscosity) of the center. The pouring temperature of the sandwich sugar solution of the invention can be set to 55 ℃ to 85 ℃ and the viscosity during pouring is 50 to 450Pa.s. Preferably, the casting temperature is 65 ℃ to 75 ℃ and the viscosity at the time of casting is 100 to 300pa.s. When the pouring temperature and viscosity of the sandwich are in the range, the sandwich is in a three-dimensional spherical state after pouring, and the stability and the position are optimal. The viscosity at the time of casting was measured using a VT-06 viscometer of Rion corporation of Japan using a general purpose 1# rotor at a rotor rotational speed of 1 revolution/second.

In addition, the center-filled sugar liquid is usually added with one or more sour agents selected from citric acid, malic acid, lactic acid and tartaric acid to season and reduce the sweetness of the product. This results in a decrease in pH. The Kappa-carrageenan is unstable at high temperature under a low pH environment, and influences the strength and stability of the gel. The invention can improve the gel stability by controlling the temperature of the sugar liquid in the above range through the stirring pot and the pipeline interlayer water before the sour agent is added into the sandwich sugar liquid.

In addition, the pH of the sandwich sugar solution is 3.5 to 5, and the pH range can increase the stability of the carrageenan in a high-temperature environment during pouring. Preferably the pH is 3.5 to 4.2, more preferably 3.8 to 4.2. The lower limit of the pH may be 3.6, 3.7, 3.8 and 3.9 and the upper limit may be 5, 4.9, 4.8, 4.7, 4.6, 4.5, 4.4, 4.3, 4.2, 4.1 and 4.0. The pH of the center-filled sugar solution was measured as follows: after the center-filled candy was cooled to room temperature (normal temperature), the center was prepared into a 10% aqueous solution using deionized water and dissolved sufficiently, and the above-mentioned aqueous solution was measured at normal temperature using a METTER TOLEDOO laboratory pH meter model FE 20.

Specifically, the K-type and I-type compound carrageenan is used in the sandwich, and the sour agent is added according to taste requirements, wherein the K-type and I-type carrageenan is extremely unstable in a low-pH and high-temperature environment and can decompose and lose gel characteristics in a short time, and the higher the temperature is, the lower the pH is, the more unstable the carrageenan gel is. As the casting temperature of the product is higher (55-85 ℃), if the pH value is lower than a certain value, the gel strength and stability of the sandwich material can be continuously reduced along with the reduction of the pH value, and the product is characterized in that: the lower the pH, the harder it is for the sandwich to maintain a three-dimensional morphology, the poorer the crush resistance, and the sandwich gradually loses viscosity and disperses in the skin.

The pH of the sandwich sugar solution is 3.5 to 5, so that the sandwich sugar solution has excellent hardness and plasticity, three-dimensional shape, centered sandwich position, excellent extrusion resistance and deformation resistance, unchanged appearance after continuously extruding the pulp-explosion soft candy,

examples

Example 1

The popped filled soft candy products a-f of the present invention were prepared according to the following process flow.

(I) Preparation process flow of skin sugar liquid

1) And (3) glue melting: adding hot water of 60-80 ℃ with the weight of 2-3 times of gelatin into a gelatin dissolving tank, then adding gelatin and pectin, and stirring until the gelatin is completely dissolved to obtain a gelatin solution A;

2) Sugar melting: adding 30% -50% of white granulated sugar and 40% -60% of isomaltooligosaccharide syrup by weight of the whole husk into gelatin solution A (gelatin content 5% -10%), and stirring until the granulated sugar is completely dissolved to obtain a mixture B;

3) Sugar boiling: vacuum degassing the mixture B until the feed liquid is transparent and bubble-free, obtaining mixed feed liquid, concentrating the mixed feed liquid to obtain concentrated feed liquid C, wherein the temperature of the concentrated feed liquid C is 70-90 ℃ and the sugar degree is 70-80brix;

4) And (3) blending: adding an acidulant, an edible essence and the like into the mixed liquid obtained in the step 3) to uniformly mix to obtain a crust sugar liquid;

(II) Process flow for preparing sandwich sugar solution

1) Mixing: mixing 0.5% -3.0% carrageenan, 3% -5% white granulated sugar, 0.3% -3% sodium citrate and 0.01% -0.1% sucrose ester based on the weight of the sandwich;

2) Mixing and stirring the mixture of the material 1) with 60-80% of isomaltooligosaccharide, 10-30% of white granulated sugar and 0.5-3% of shortening based on the weight of the filling, and simultaneously adding 10-20% of hot water and stirring until the granulated sugar colloid is completely dissolved to obtain a material A;

3) Boiling: decocting and concentrating the material A to form a material B with a sugar degree of 65-80brix;

4) And (3) blending: adding cuttlefish juice seasoning powder, spice, sour agent, edible essence and the like into the material B obtained after the concentration in the step 3), and uniformly mixing to obtain a sandwich sugar solution;

5) Casting and forming: sending the prepared feed liquid of the outer skin and the sandwich into a casting machine for casting;

6) And (3) drying: feeding the soft sweet product cast in the step 5) into a closed space with the temperature of 20-30 ℃ and the relative humidity of less than or equal to 40% to dry until the moisture is 15-20%;

7) And demolding, oiling and packaging the dried product to obtain a finished product.

Example 2

Because the cuttlefish juice and cuttlefish juice powder have obvious seafood characteristic flavor (fishy smell), the fishy smell is conflicted with the fresh, sour and sweet flavor of the soft sweet, and raw materials which can remove the fishy smell and accord with the characteristics of the soft sweet are required to be added for matching.

The common edible raw materials capable of removing fishy smell are selected to be added into the product for testing: cinnamon, thyme, ginger, nutmeg, rosemary, fennel, clove, licorice, laurel leaf, dried orange peel, citronella, tsaoko cardamon, mimosa, lemon peel, orange peel, caramel, vanilla. The results are shown in table 1 below:

TABLE 1 fishy smell masking experiment 1

The raw materials in the group 3 can effectively remove the fishy smell of the cuttlefish juice/cuttlefish juice powder, do not bring other peculiar smell, and do not conflict with the sour and sweet taste of the soft sweet.

Through analysis, the characteristic flavors of most raw materials in the group 3 are indispensable elements in the cola flavor, the taste of cola is well matched with the characteristics of soft sweet and sour, and the raw materials in the group 3 are matched with cola flavor essence, so that the fishy smell of cuttlefish juice is removed, and the reality and aroma of cola flavor can be improved.

Cinnamon, nutmeg, bay leaf, clove were formulated as a compound spice, with the other ingredients of the group, and the results are shown in table 2 below:

TABLE 2 fishy smell masking experiment 2

And finally determining that the combination of the compound spice and the orange peel or the compound spice and the caramel is preferably matched with cola essence for use according to the test result.

Example 3

This example is used to set the optimal sandwich ratio. Sandwich gum products a to e were prepared as in example 1, the outer skin comprising gelatin and pectin, the white granulated sugar content being 40% and the isomaltooligosaccharide syrup content being 50%. The total content of Kappa type carrageenan and Iota type carrageenan in the sandwich is 1%, and the ratio of Kappa type carrageenan to Iota type carrageenan is 40:60. the additive amount of white granulated sugar in the step 1) mixing in the process flow of the sandwich sugar solution is 4%, sodium citrate is 1%, sucrose ester is 0.05%, the additive amount of isomaltooligosaccharide in the step 2) is 70%, white granulated sugar is 20% and shortening is 2%.

The experiments were carried out by adding different weight proportions of center-fill to octopus type fondants. The results are shown in table 3 below.

Table 3 experimental results of the sandwich ratio (optimum sandwich ratio is set under octopus-type appearance):

the results show that the filling can be substantially completely wrapped when the filling ratio is 13% to 25% by weight, and that the filling taste and mouthfeel are evident and the popping feel of the product is not impaired.

Example 4

(a) Experiment a

This example shows the properties of the center when Kappa-type and Iota-type carrageenan were added in different proportions, respectively. Sandwich gum products a to e were prepared as in example 1, the outer skin comprising gelatin and pectin, the white granulated sugar content being 40% and the isomaltooligosaccharide syrup content being 50%. The proportions of the components other than carrageenan in the process flow of the preparation of the center-filled confection are the same as in example 3.

When one of Kappa-type and Iota-type carrageenans was added alone in different kinds of ratios, the results are shown in table 4 below.

Table 4 experimental results of different weight ratios of Kappa-type and Iota-type carrageenan added alone:

the results show that when Kappa-carrageenan is used alone, although the gel strength is strong, the flowability is poor, excellent in plasticity and hardness, deformation resistance is provided, whereas when Iota-carrageenan is used alone, the gel strength is weak, the flowability is excellent, good fluid properties are provided, and the gel is substantially plastic, easy to deform and leak.

Therefore, the invention selects the two to be combined and uses, and selects the range of the products b and c to compound the two types of carrageenan.

(b) Experiment b

In the embodiment, the optimal proportion of the sandwich with the 'popping feel' and better plasticity and extrusion resistance is found by changing the relative proportion of Kappa-type carrageenan and Iota-type carrageenan in the sandwich. Wherein the total weight of Kappa type carrageenan and Iota type carrageenan in the sandwich is 1.2%, and the rest components and proportions are the same as those in experiment a. The sandwich viscosity was measured at 36℃C (human mouth temperature) using a VT-06 viscometer (equipped with a general purpose 2# rotor) from Rion corporation, the initial viscosity was measured, and then stirred for 5 seconds at a rotor rotation speed of 1 turn/sec, and then the viscosity at that time was measured. The experimental results are shown below in table 5.

Table 5 results of experiments with different relative proportions of Kappa-type and Iota-type carrageenan in the center

From Table 4, products # 2, # 3, # 4 and # 5 are acceptable. The sandwich has strong deformation resistance, large difference between initial viscosity and viscosity after stress, and lower viscosity after stress stabilization, so that the sandwich is converted into a flowing body from semisolid in a short time. Wherein the compounding ratio of the No. 4 can achieve the best effect.

Example 5

This example shows the gel properties of carrageenan of the 4# product of example 2 (Kappa type: iota type carrageenan = 40%: 60%) under different casting temperature conditions, finding the optimal casting temperature. The filling sugar solution was poured into the irregularly shaped crust (cartoon octopus mold). In the product of this example, except that the total weight of Kappa-type and Iota-type carrageenan in the center was 1.2%, the ratio of the two was 40: the content of the other components except for 60 was the same as in example 3.

The casting temperature and viscosity are shown in table 6 below. Table 6 also shows the sandwich and gel states of the final product. Wherein the viscosity number is measured using a VT-06 viscometer of Rion corporation of Japan using a general purpose 1# rotor at a rotor rotational speed of 1 revolution/second.

In addition, the product morphology may be shown in fig. 2 in sequence from left to right.

TABLE 6 Sandwich State and gel State of the final product

As can be seen from Table 6, the sandwich is acceptable when the sandwich casting temperature is 55℃to 85℃and the sandwich is kept in a stable form and at the center or a position down the center of the product. In particular, the effect is optimal when the sandwich casting temperature is 65-75 ℃ and the viscosity is 100-300 Pa.s.

Example 6

This example investigated the overall anti-extrusion and anti-deformation properties of the product of example 5 by maintaining a certain plasticity of the center by adjusting the pH of the center to increase the gel stability of the carrageenan for the product cast at 65 ℃.

After malic acid is added to season and reduce sweetness of the product, sodium citrate is added to adjust pH of the sugar solution, and the pH value of the sandwich is adjusted to be between 3.5 and 5, so that the product reaches different intensities.

The experimental results are shown in fig. 3.

Wherein the pH of the left graph is 3.0-3.4, and in the pH range, the sandwich is soft, has no plasticity, is not stereoscopic in shape, is deposited on the face position, has poor extrusion resistance and deforms after extrusion, and is not suitable for being used as a product of the invention.

The pH value of the middle graph is 3.5-3.8, in the pH range, the hardness and plasticity of the sandwich are improved, the shape is relatively three-dimensional, the sandwich position is close to the middle, the extrusion resistance is relatively good, and the sandwich can recover the shape after extrusion, so that the sandwich is suitable for being used as a product of the invention.

The pH value of the right graph is 3.8-4.2, the hardness and the plasticity of the sandwich are excellent, the shape is three-dimensional, the sandwich position is centered, the extrusion resistance and the deformation resistance are excellent, the appearance is not changed after continuous extrusion, and the sandwich is most suitable for being used as a product of the invention.

Example 7

The skin and the center of the product cast at 55℃to 75℃in example 5 (pH of the center-fill liquid candy 3.4 to 3.8) were puncture measured using a TA.XT-plus TEXTURE analyser from TEXTURE ANALVSER company, which was equipped with a 2mm diameter P/2E puncture probe, and the skin and the center were puncture tested, respectively. The pressure of the probe penetrating the surface is taken as a hardness standard (unit N), the deformation distance of the probe penetrating is taken as an elasticity standard (unit mm), and the total work of the probe penetrating is taken as the total strength (unit N.mm). The experimental results are shown in table 7.

TABLE 7 puncture test results of skin and sandwiches

The puncture curves of the sheath and the core are shown in fig. 4 and 5, respectively.

Due to the above-mentioned difference between physical properties (hardness, elasticity, etc.) of the outer skin and the sandwich, the "popping" feel of the sandwich is improved: when chewing, the crust is extruded by the teeth to a certain deformation and then broken, and simultaneously the sandwich is rapidly extruded in a fluid state under external pressure, so that the 'popping' taste is achieved.

The foregoing is merely a preferred embodiment of the present invention and it should be noted that it will be apparent to those skilled in the art that numerous changes and modifications can be made without departing from the principles of the invention, which is also intended to be regarded as the scope of the invention.

Claims (11)

1. A popped filled gum comprising a filling, preferably a semi-solid filling, and a skin enveloping the filling;

the filling comprises Kappa-type and Iota-type carrageenan in a weight ratio of Kappa-type and Iota-type carrageenan of 15-45:85-55 in a total weight of 0.1 to 3.0 wt%, preferably 0.5 to 2.0 wt% relative to the weight of the filling.

2. The popped filled gum according to claim 1, wherein the weight of the filling relative to the popped filled gum is 13-25%, preferably 15-20% by weight.

3. The popped filled soft candy of claim 1, wherein the initial viscosity of the filling at 36 ℃ is 100-600pa.s, after 3-5 seconds of stirring, the viscosity drops and stabilizes at 60-400pa.s, preferably 200-450pa.s at 36 ℃, after 3-5 seconds of stirring, the viscosity drops and stabilizes at 100-250pa.s.

4. A popped filled gum according to claim 1 or 3, wherein the pH of the filling is 3.5 to 5, preferably 3.5 to 4.2, more preferably 3.8 to 4.2.

5. The popped filled gum of claim 1, wherein the outer skin comprises gelatin and pectin.

6. The popping sandwich gum of claim 1, wherein the piercing pressure of the outer skin is 2.0 to 4.0N, the piercing deformation distance is 15 to 20mm, and the total piercing work is 10 to 30n.mm; the puncture pressure of the sandwich is 0.01 to 0.2N, the puncture deformation distance is 1 to 3mm, and the total puncture work is 0.05 to 1.0N.

7. The popped filled soft candy of claim 1, wherein the popped filled soft candy is irregularly shaped, preferably animal shaped, more preferably marine animal shaped, particularly preferably octopus or cuttlefish shaped.

8. The popping center-fill soft candy of claim 1 wherein the center-fill comprises cuttlefish juice or cuttlefish juice powder or a combination thereof.

9. The popped filled soft candy of claim 8, wherein the filling further comprises one or more spices selected from the group consisting of: cinnamon, thyme, ginger, nutmeg, rosemary, fennel, clove, licorice, laurel leaf, dried orange peel, lemongrass, tsaoko and mimosa, preferably the filling further comprises one or more of vanilla, lemon peel, orange peel and caramel, more preferably the filling further comprises cola essence.

10. A method of preparing a popped filled gum according to any of claims 1 to 9, comprising the steps of:

(1) Sending the non-solidified sheath sugar solution and the sandwich sugar solution into a casting machine for casting, and performing preliminary molding;

(2) Drying the soft sweet product cast in the step 1) until the moisture is 15% -20%;

(3) Demolding the dried product, oiling and packaging according to the requirement to obtain a finished product,

wherein the filling comprises Kappa-type and Iota-type carrageenan in a ratio of 15-45:85-55 in a total weight of 0.1 to 3.0 wt%, preferably 0.5 to 2.0 wt% of the filling.

11. The preparation method according to claim 10, characterized in that the pouring temperature of the filling sugar solution is 55 ℃ to 85 ℃ and/or the viscosity at the time of pouring is 50 to 450pa.s and/or the pH is 3.5 to 5.