MULTI-REGION CONFECTIONERY

BACKGROUND OF THE INVENTION

Field of the Invention

[0001]

The present invention relates to a multi-region

confectionery, and a method for producing the same.

Related Art

[0002]

There has been known a candy containing an edible acid and sodium hydrogen carbonate mixed therein. Such candy is capable of applying stimulation similar to that in the case of

ingesting carbonated beverages since an edible acid and sodium hydrogen carbonate dissolved in saliva in the oral cavity react with each other to form a carbon dioxide gas.

[0003]

It is important for this type of candy to suppress a reaction between the edible acid and sodium hydrogen carbonate in the production process and a stage before consumption. The reason is that when the reaction occurs in the production process, an influence of foaming of the carbon dioxide gas may cause roughening of a surface of the candy, thus giving unpleasant feeling such as rough feeling of the candy during consumption. When the edible acid and sodium hydrogen

carbonate disappear by the reaction before consumption, stimulation applied during consumption becomes insufficient.

[0004]

Thus, there has hitherto been sold a confectionary in which powders of the edible acid and sodium hydrogen carbonate are enclosed in the hollow portion at the center of the candy. However, such confectionary applies no stimulation since powders are enclosed at an initial stage of consumption. Then, when the candy wall is pierced, the powders flow out into the oral cavity all at once and quickly disappear by a quick reaction of the generation of a carbon dioxide gas, thus terminating stimulation within a short time.

[0005]

Patent Document 1 discloses a candy including a plurality of regions, each of an edible acid and sodium hydrogen

carbonate being contained in different regions. Such candy is less likely to cause a reaction in the oral cavity before consumption since the edible acid and sodium hydrogen

carbonate are contained in mutually different regions, while it is capable of applying stimulation over a long period of time since the edible acid and sodium hydrogen carbonate are dissolved in saliva at any time during consumption, leading to a continuous reaction of the dissolved component.

[0006]

[Patent Document 1] Japanese Unexamined Patent

Application, Publication No. H3-187345. SUMMARY OF THE INVENTION

[0007]

However, the present inventors have examined the candy of Patent Document 1 and, as a result, the region containing sodium hydrogen carbonate is actually discolored brown for some reason, resulting in insufficient stimulation.

[0008]

The present invention has been made in view of the above circumstances, and an object thereof is to provide a

confectionary which is excellent in licking feeling and is also capable of sufficiently applying stimulation due to a carbon dioxide gas, and a method for producing the same.

[0009]

The present inventors have found that insufficient stimulation of a candy of Patent Document 1 is caused by thermal decomposition of an edible hydrogen carbonate in the melting process of a candy base, thus completing the present invention. Specifically, the present invention provides the followings .

[0010]

(1) A multi-region confectionery including a definite shaped first region containing an edible acid and a glucide; and

a definite shaped second region containing an edible hydrogen carbonate, and a sugar alcohol including one or more kinds selected from the group consisting of xylitol, sorbitol, and erythritol;

wherein at least a part of both the first region and the second region is exposed.

[0011]

(2) The multi-region confectionery according to (1), wherein more than 50% of a surface area of the second region is coated with the first region or other regions.

[0012]

(3) The multi-region confectionery according to (1) or (2), wherein a main surface of the second region is coated with the first region or other regions.

[0013]

(4) A method for producing a multi-region confectionery, which includes the steps of :

curing a first mixture prepared by melting a glucide and then adding an edible acid, to produce a first region; and

curing a second mixture prepared by melting a sugar alcohol and adding an edible hydrogen carbonate, to produce a second region;

wherein the first region and the second region are

arranged such that at least a part of both the first region and the second region is exposed; and

an average temperature of the mixture prepared after adding the edible hydrogen carbonate is adjusted to 115°C or lower .

[0014]

(5) The method according to (4), wherein the first mixture is deposited in a forming die, and cured, and then the second mixture is deposited on the cured first region in the forming die, and cured.

[0015]

(6) The method according to (4) or (5), wherein the sugar alcohol includes one or more kinds selected from the group consisting of xylitol, sorbitol, and erythritol.

[0016]

A reaction before consumption is suppressed by allowing separate regions to contain an edible acid and an edible hydrogen carbonate. Since a region containing an edible hydrogen carbonate was allowed to contain a sugar alcohol including one or more kinds selected from the group consisting of xylitol, sorbitol, and erythritol, it is possible to fluidize the sugar alcohol at comparatively low temperature in the production process. Whereby, thermal decomposition of the edible hydrogen carbonate in the production process is

suppressed. Therefore, according to the present invention, it is possible to provide a confectionary which is excellent in licking feeling and is also capable of sufficiently applying stimulation due to a carbon dioxide gas, and a method for producing the same.

BRIEF DESCRIPTION OF THE DRAWINGS

[0017]

Fig. 1 is a sectional view of a multi-region confectionery according to an embodiment of the present invention. Fig. 2 shows schematic views of a multi-region

confectionery according to variations of the present

invention .

Fig. 3 shows schematic views of an example of a method for producing the multi-region confectionery in Fig. 1.

DETAILED DESCRIPTION OF THE INVENTION

[0018]

Embodiments of the present invention will be described below, but the present invention is not limited thereto.

[0019]

<Multi-Region Confectionery>

A multi-region confectionery according to an embodiment of the present invention includes a definite shaped first region containing an edible acid and a glucide; and a definite shaped second region containing an edible hydrogen carbonate, and a sugar alcohol including one or more kinds selected from the group consisting of xylitol, sorbitol, and erythritol; wherein at least a part of both the first region and the second region is exposed. A reaction before consumption is suppressed by allowing separate regions to contain an edible acid and an edible hydrogen carbonate. Since a region containing an edible hydrogen carbonate was allowed to contain a sugar alcohol including one or more kinds selected from the group consisting of xylitol, sorbitol, and erythritol, it is possible to fluidize the sugar alcohol at comparatively low temperature in the production process. Whereby, thermal decomposition of the edible hydrogen carbonate in the production process is suppressed .

[0020]

With respect to the first region, the edible acid is not particularly limited as long as it is usable in the

confectionary, and may be one or more kinds such as citric acid, malic acid, fumaric acid, lactic acid, tartaric acid, succinic acid, glutamic acid, malonic acid, butyric acid, adipic acid, gluconodeltalactone, hydrochloric acid,

phosphoric acid, nontoxic organophosphoric acid, and

acetylsalicylic acid.

[0021]

Since the edible acid is less likely to be thermally decomposed, unlike the edible hydrogen carbonate, the glucide to be mixed in the same region as that of the edible acid is not particularly limited as long as it is curable after melting and is usable in a confectionary. Namely, the first region may contain sucrose and starch syrup as main

components, or may be of a sugarless type which is free from sucrose. The present invention also includes a brown sugar candy containing brown sugar in place of a part of the sucrose, and a milk candy containing a dairy product such as condensed milk in place of a part of the sucrose. In the case of a sugarless type, an arbitral sugarless material such as reduced paratinose, sorbitol, maltitol, maltotriitol, reduced saccharified starch, and the like can be used as glucide.

[0022] With respect to the second region, the edible hydrogen carbonate is not particularly limited as long as it can react with the edible acid in a liquid (typically in saliva) to generate a carbon dioxide gas and is usable in a

confectionary. The edible hydrogen carbonate includes, for example, an alkali metal hydrogen carbonate or an alkali earth metal hydrogen carbonate, and specific examples thereof include one or more kinds of sodium hydrogen carbonate, potassium hydrogen carbonate, calcium hydrogen carbonate, magnesium hydrogen carbonate, and the like.

[0023]

Since the edible hydrogen carbonate is likely to be thermally decomposed, after adding the edible hydrogen carbonate to a fluidable liquid of a sugar alcohol, the temperature of the mixture is preferably adjusted to

comparatively low temperature. In other words, the glucide usable in the second region must have fluidity which enables sufficient mixing at comparatively low temperature.

Accordingly, in the present invention, one or more kinds of sugar alcohols selected from the group consisting of xylitol, sorbitol, and erythritol, which are glucides satisfying this condition, are usable. In view of having high fluidity at lower temperature, xylitol is preferably contained. More preferably, xylitol and sorbitol are contained. A combination of xylitol and erythritol is also preferable.

[0024]

Xylitol, sorbitol, and erythritol can also give cool sensation in the oral cavity because of having an endothermic action upon dissolution. In view of the fact that a

combination of cool sensation and stimulation due to a carbon dioxide gas enables formation of new taste which has never previously been achieved, the candy of the present invention is advantageous.

[0025]

The glucide contained in the second region may contain other glucides (for example, sugar alcohols such as maltitol) as long as it contains the above-mentioned sugar alcohols. An increase in the amount of other glucides makes it difficult to maintain sufficient fluidity at comparatively low temperature in the production process. Therefore, the content of other glucides is preferably 50% by mass or less, more preferably 25% by mass or less, 10% by mass or less, 5.0% by mass or less, or 1.0% by mass or less, and most preferably 0, based on the entire glucide in the second region.

[0026]

As used herein, definite shape refers to not indefinite shapes, like liquid or powder, while it is not limited to solid and also includes glass body (candy) and semi-solid. Because of definite shape thereof, the first region and the second region are less likely to cause a situation wherein both regions are mixed with each other to cause a reaction before consumption, or a situation wherein the regions are collapsed within a short time during consumption, resulting in disappearance . [0027]

At least a part of both the first region and the second region is exposed. Whereby, the first region and the second region are in contact with saliva from an initial stage of consumption, so that an edible acid and edible hydrogen carbonate begin to dissolve in saliva, thus making it possible to apply stimulation due to a carbon dioxide gas.

[0028]

Meanwhile, the edible hydrogen carbonate is generally inferior in taste thereof. Therefore, if the second region directly comes into contact with the tongue, a large amount of the unreacted edible hydrogen carbonate may react with the tongue to cause deterioration of taste of the candy.

Accordingly, more than 50% of a surface area of the second region is preferably coated with the first region or other regions. From the same viewpoint, a main surface of the second region is preferably coated with the first region or other regions. The main surface refers to the surface having the largest area of surfaces possessed by the second region. Other regions are different regions which satisfy neither

constituents of the first region nor constituents of the second region.

[0029]

As long as the above-mentioned constituents are satisfied, the configuration of the multi-region confectionery of the present invention is not particularly limited, and the number, arrangement, shape, proportion, and the like of the first region and the second region may be arbitrary.

[0030]

Fig. 1 is a sectional view of a candy 10 as a multi-region confectionery according to an embodiment of the present invention. The candy 10 includes a first region 20 and a second region 30, and the first region 20 and the second region 30 are disposed adjacent to each other. The candy 10 further includes a first region 40, and top and bottom

surfaces 34, 37 on the second region 30 are coated with the first regions 20, 40. As a result, at least a part of both the first regions 20, 40 and the second region 30 is exposed.

[0031]

Specifically, the candy 10 has a truncated cone shape widened toward the first region 20, the second region 30, and the first region 40, whereby, a main surface of the second region 30 is a bottom surface 33. Namely, in the second region 30, the bottom surface 33, which is this main surface, is coated with the first region 40 and also a top surface 34 having the second largest area following that of the main surface is coated with the first region 20. Meanwhile, since a side surface 37 having a small area of the second region 30 is exposed, and an edible hydrogen carbonate and a sugar alcohol are gradually dissolved from the side surface 37 during consumption, a large amount of the unreacted edible hydrogen carbonate is less likely to come into contact with the tongue, and also stimulation due to the generation of a carbon dioxide gas is likely to be retained over a long period of time. [0032]

The compositions of the first regions 20, 40 in the present embodiment may be the same or different with each other as long as constituents of the first region are

satisfied .

[0033]

The structure of the multi-region confectionery is not limited thereto and can have various structures. Fig. 2 shows schematic views of a multi-region confectionery according to variation of the present invention. A candy 10A of Fig. 2(A) (plan view) is different from the above-mentioned embodiment in that the candy has a columnar shape and includes only one first region denoted by the symbol 20A, and in that more than 50% of a surface area of a second region 30A is not coated. A candy 10B of Fig. 2(B) is different from the candy 10A in that the candy has a columnar shape and that a columnar second region 30B is surrounded by a donut-shaped first region 20B, and in that a main surface of the second region 30B is coated. A candy IOC of Fig. 2(C) is different from the candy 10B in that the candy has a rectangular parallelepiped shape and is composed of a rectangular parallelepiped first region 20C and a rectangular parallelepiped second region 30C.

[0034]

The first region, second region, and other regions may contain, in addition to the above respective components, optional components. Examples of such optional components include warming agents, cooling agents, tingling agents, flavors, sweeteners, acidifiers, bittering agents, salting agents, surfactants, breath freshening agents, anti-bacterial agents, anti-calculus agents, antiplaque agents, fluoride compounds, remineralization agents, pharmaceuticals,

micronutrients , throat care agents, tooth whitening agents, energy boosting agents, concentration boosting agents,

appetite suppressants, colorants, and other components. Unlike the case of containing glucides other than xylitol, sorbitol, and erythritol (see Comparative Examples 1 and 2 mentioned below) , the second region in the present invention causes no discoloration and shows a vivid white color. Therefore, it is preferred that the second region contains no colorant, and only first region and other regions contain a colorant, from the viewpoint of enhancing appearance of the multi-region confectionery .

[0035]

The multi-region confectionery according to the present invention is not limited to a candy (hard candy) , and may be any confectionary such as soft candy, gummy, mint tablet, chewing gum, or chocolate. It is also possible to include a composite confectionary wherein these different

confectionaries are used in combination. Even if there is a difference in degree, since these confectionaries are produced through a high temperature process in the same manner as in the candy, and are consumed in the oral cavity, they can also enjoy advantages by the present invention. In view of the fact that advantages of the present invention can be further enjoyed by licking compared to chewing, the confectionary is preferably hard candy, soft candy, mint tablet, or chocolate, and more preferably hard candy.

[0036]

<Method for Producing Multi-Region Confectionery>

A method for producing a multi-region confectionery according to the present invention includes the steps of curing a first mixture prepared by melting a glucide and then adding an edible acid, to produce a first region; and curing a second mixture prepared by melting a sugar alcohol and adding an edible hydrogen carbonate, to produce a second region. The first region and the second region are arranged such that at least a part of both the first region and the second region is exposed, and an average temperature of the mixture prepared after adding the edible hydrogen carbonate is adjusted to 115°C or lower. Whereby, thermal decomposition of an edible hydrogen carbonate in the production process is suppressed, and thus the multi-region confectionery produced by this method is capable of sufficiently applying stimulation. The temperature of the mixture is measured by a properly

calibrated stick type digital thermometer.

[0037]

The average temperature is preferably as low as possible as long as the fluidity of the second mixture is maintained. Specifically, the average temperature is preferably 90°C or lower, and more preferably 80°C or lower, or 75°C or lower. From the viewpoint of further suppressing thermal decomposition of hydrogen carbonate, the above mentioned limitation of the temperature is preferably concerned with the maximum temperature after the addition of the edible hydrogen carbonate .

[0038]

The sugar alcohol contained in the second mixture is appropriately selected from the viewpoint of having sufficient fluidity at the setting temperature after the addition of the edible hydrogen carbonate. Typically, the sugar alcohol is not particularly limited, and is preferably one or more kinds selected from the group consisting of xylitol, sorbitol, and erythritol. The sugar alcohol preferably includes xylitol in view of having high fluidity even at lower temperature, and more preferably includes xylitol and sorbitol. A combination of xylitol and erythritol is also preferable.

[0039]

The method for producing a multi-region confectionery of the present invention may be performed by any process as long as the above-mentioned constituents are satisfied. For

example, it is possible to use a stamping method (wherein an entirety of a confectionary comprising a first region and a second region in combination is extended, and then the

confectionary is torn off by stamping using a die having a desired size. The confectionary before and after extension is already not indefinite shaped, and therefore corresponds to a body after curing) , and a deposition method (wherein the step of depositing a mixture in a molten state in a forming die and curing the mixture is sequentially performed to form a multi- region confectionery having a laminate structure) . From the viewpoint capable of forming a surface more smoothly and giving excellent feeling on the tongue, the deposition method is preferably used.

[0040]

Using the deposition method, a method for producing a multi-region confectionery 10 according to the above

embodiment will be described below with reference to Fig. 3. First, a first region melt 21 containing an edible acid and a glucide (first mixture) is fed in a die main body 210 of a forming die 200 (Fig. 3(a)). The first region melt 21 (first mixture) is cured by cooling in this state to produce a first region 20 (Fig. 3(b)). Next, on the first region 20, a second region melt 31 (second mixture) is fed (Fig. 3(c)), and then cured by cooling to produce a second region 30 (Fig. 3(d)). In the same manner, on the second region 30, a first region melt 41 (first mixture) is fed (Fig. 3(e)), and then cured by cooling to produce a first region 40 (Fig. 3(f)). In such a manner, a multi-region confectionery 10 according to the above embodiment is produced. Thereafter, the multi-region

confectionery 10 is generally pressed by a rod-shaped body 230 provided on the bottom of the die main body 210 to thereby separate and recover it from the die main body 210 (Fig.

3(g) ) . In this process, an impression 35 is formed on a top surface of the first region 20. EXAMPLES

[0041]

<Example 1> Two-Layered Candy

Reduced maltose starch syrup (132.4 g) was boiled to 185°C to obtain 100 g of a candy dough. The dough was cooled to 150°C, and 3.0 g of citric acid, 0.2 g of a gardenia blue pigment, and 0.2 g of a soda flavoring were added, followed by well stirring. Whereby, a first mixture was prepared.

[0042]

Crystallized xylitol (90 g) and 10 g of crystallized sorbitol were heated to 120°C to thereby completely melt the mixture. The melt was cooled to 70°C, and 1 g of crystallized xylitol was added, followed by well stirring, to precipitate a crystal of xylitol without losing fluidity. To this were added 5 g of baking soda and 0.2 g of a soda flavoring, followed by well stirring. Whereby, a second mixture was prepared.

[0043]

The first mixture (1.5 g) was poured into an oval-shaped candy die made of metal and well solidified, and then 1.5 g of a second mixture was poured over it . The second mixture was taken out of the die after well crystallization to obtain a multiple-region candy.

[0044]

<Example 2> Three-Layered Candy

A first mixture (1.0 g) of Example 1 was poured into an oval-shaped candy die made of metal and well solidified, and then 1.0 g of a second mixture was poured over it. After well crystallization of the second mixture, 2.0 g of a first mixture is further poured over it and well solidified, and then the mixture was taken out of the die to obtain a

multiple-region candy.

[0045]

Comparative Example 1

Reduced maltose starch syrup (132.4 g) was boiled to 185°C to obtain 100 g of a candy dough. The dough was cooled to 150°C, and 5.0 g of baking soda, 0.2 g of a gardenia blue pigment, and 0.2 g of a soda flavoring were added, followed by well stirring. Whereby, a baking soda-containing candy mixture was prepared.

[0046]

In the same procedure as in Example 1, except that the above-mentioned baking soda-containing candy mixture was used in place of the second mixture, a multiple-region candy was obtained .

[0047]

Comparative Example 2

After stirring 60 g of sugar, 50 g of corn syrup (solid content of 80%) , and 20 g of water, the mixture was boiled to 145°C to obtain 100 g of a candy dough. The dough was cooled to 120°C, and 3.0 g of citric acid, 0.2 g of a gardenia blue pigment, and 0.2 g of a soda flavoring were added, followed by well stirring. Whereby, a first mixture was prepared.

[0048]

After stirring 60 g of sugar, 50 g of corn syrup (solid content of 80%) , and 20 g of water, the mixture was boiled to 145°C to obtain 100 g of a candy dough. The dough was cooled to 120°C, and 5.0 g of baking soda, 0.2 g of a gardenia blue pigment, and 0.2 g of a soda flavoring were added, followed by well stirring. Whereby, a baking soda-containing candy mixture was prepared.

[0049]

In the same procedure as in Example 1, except that the above-mentioned first mixture and baking soda-containing candy mixture were used, a multiple-region candy was obtained.

[0050]

Comparative Example 3

Reduced maltose starch syrup (132.4 g) was boiled to 185°C to obtain 100 g of a candy dough. The dough was cooled to 120°C, and 3.0 g of citric acid, 0.2 g of a gardenia blue pigment, and 0.2 g of a soda flavoring were added, followed by well stirring. Whereby, a first mixture was prepared.

[0051]

Reduced maltose starch syrup (132.4 g) was boiled to 185°C to obtain 100 g of a candy dough. The dough was cooled to 120°C, and 5.0 g of baking soda, 0.2 g of a gardenia blue pigment, and 0.2 g of a soda flavoring were added, followed by well stirring. Whereby, a baking soda-containing candy mixture was prepared.

[0052]

The above-mentioned first mixture and baking soda- containing candy mixture were respectively formed into a long thin rod, followed by laying long thin rods one upon another and further drawing into a thin rod shape. The thin rod thus obtained was cut into pieces of 3.0 to 4.0 g and then stamped using a forming die to obtain a rectangular multiple-region candy .

[0053]

Comparative Example 4

After stirring 60 g of sugar, 50 g of corn syrup (solid content of 80%) , and 20 g of water, the mixture was boiled to 145°C to obtain 100 g of a candy dough. The dough was cooled to 80°C, and 3.0 g of citric acid, 0.2 g of a gardenia blue pigment, and 0.2 g of a soda flavoring were added, followed by well stirring. Whereby, a first mixture was prepared.

[0054]

After stirring 60 g of sugar, 50 g of corn syrup (solid content of 80%) , and 20 g of water, the mixture was boiled to 145°C to obtain 100 g of a candy dough. The dough was cooled to 80°C, and 5.0 g of baking soda, 0.2 g of a gardenia blue pigment, and 0.2 g of a soda flavoring were added, followed by well stirring. Whereby, a baking soda-containing candy mixture was prepared.

[0055]

In the same procedure as in Comparative Example 3, except that the above-mentioned first mixture and baking soda- containing candy mixture were used, a multiple-region candy was obtained.

[0056] Comparative Example 5

After stirring 60 g of sugar, 50 g of corn syrup (solid content of 80%) , and 20 g of water, the mixture was boiled to 145°C to obtain 100 g of a candy dough. The dough was cooled to 80°C, and 3.0 g of citric acid, 5.0 g of baking soda, 0.2 g of a gardenia blue pigment, and 0.2 g of a soda flavoring were added, followed by well stirring. The mixture was formed into a long thin rod, which was cut into pieces of 3.0 to 4.0 g and then stamped using a forming die to obtain a rectangular candy .

[0057]

Comparative Example 6

Sugar (100 g) , 3.0 g of citric acid, 5.0 g of baking soda, 0.2 g of a gardenia blue pigment, and 0.2 g of a soda

flavoring were added, followed by well stirring. Whereby, a center powder was prepared.

[0058]

The first mixture of Comparative Example 4 was formed into a long thin cylindrical shape, and 15 g of the center powder was filled in the center hollow. The long thin cylinder was formed into a long thin shape, which was cut into pieces of 3.0 to 4.0 g and then stamped using a forming die to obtain a rectangular candy in which a powder is enclosed in the center of the candy.

[0059]

Comparative Example 7

In the same procedure as in Comparative Example 6, except that the mixture of Comparative Example 5 was formed into a long thin cylindrical shape and 15 g of the center powder of Comparative Example 6 was filled in the center hollow, a rectangular candy was obtained.

[0060]

[Test Example]

Tasting of each of confectionaries obtained in Examples and Comparative Examples was performed by the same seven panelists. Immediately and five minutes after the start of licking, stimulation, cool sensation, and licking feeling were evaluated. Ease of the production of confectionaries was also evaluated. These results are shown in Table 1.

[0061]

Evaluation criteria of each item are shown below.

Preparation

A: Producible, B: Non-producible

Stimulation

A+ : Sufficient (Excellent), A: Ordinary, B: Slight, C:

None

Cool sensation

A: Ordinary, B: None

Licking feeling

A+ : Extremely smooth, A: Smooth, B: Slightly rough, C: Unpleasant due to rough feeling

[0062]

[Table 1] Comparative Comparative Comparative Comparative Comparative Comparative ^■ Cc-rnparative txarnpfe i Exampl 2

Example' 1 Example 2. Example 3 Exampl 4 Example 5 Example 6 Examole 7

3 5·

The portion The portion' Tbe :pohton

■containing containing containing

Preparation A A A A A

aking soda baking soda baking: soda A was discolored was discolored: was discolored

brown. brown. I

imme iately

after the start A A 5 A A C A cf iickinq

A+ C A+ C

Stimulation Strong Strang (Bubbles) Five minu es stimulation is is after the start A A B 3 e A A recognized recognized of licking ^■ only when a covvder powder is exposed exp sed. immediately A A

Due o he at of Due to heal, of

after the .start B & B B 3 3

cf k«¾ dissolution of absoluti n of

xytooi. xyiiio!

Coo: sensation

A A

Five rnintjtes

Que to heat of Cue t heat of

after the start B S dissolution of dissolution of 3 e 3 8· 3

of ticking

wiiio!.

B 5· e 3

Trace of Trace of Trace of Because of its Because of its Because of its Because of i reaming foam:ing foaming process proce s process process immediately

formed m the formed in the f rmed ^: in the characteristics, characteristics . characteristics, characteristics,

Licking feeting after the start A A

production production production candy contains candy contains■candy ontains andy contains cf licking

process gives process gives process gives bu bles an bub les and cubbies and bubbles and significant./ significant,' significantly has slig tfy has siightfy has slightly has sitghtly roitgh reeling. rough feeling. rough feeling. rough feeling. rough feeling rough feeling. rough feeling.

[0063]

In Comparative Examples 1 to 3, the portion containing baking soda underwent a high degree of foaming in the

production process and was also discolored brown. Therefore, it is difficult to actually produce confectionaries according to the formulations of Comparative Examples 1 to 3. It is considered that this phenomenon is caused by the following reason. Baking soda is thermally decomposed in an anhydrous (low moisture content) sugar solution such as candy at about 115°C to thereby release carbon dioxide. Since the portion containing baking soda is solidified in a state where air bubbles are present, severe trace of foaming remains. Since sodium carbonate having high pH is generated by thermal

decomposition, a candy dough is discolored brown.

[0064]

In Comparative Examples 4 to 7, actual production can be performed. However, due to characteristics of the stamping method, inclusion of voids into the candy cannot be avoided, leading to slight rough feeling on the tongue. Some evaluators stated that they feel pain on their tongue.

[0065]

To the contrary, the confectionaries of Examples 1 to 2 had not only stimulation which is equal to or higher than that in Comparative Examples, but also significantly smooth

texture. The confectionaries of Examples 1 to 2 have also cool sensation which is not present in that of the Comparative Examples, and it was possible to feel novel textures

(stimulation, cool sensation, smoothness) due to a combination of them from the start to the end of licking. Among these confectionaries , the confectionary of Example 2 is more excellent in licking feeling as compared with the

confectionary of Example 1. The reason is considered that a maltitol layer as the first region is smoother as compared with a xylitol layer as the second region, while the second region is interposed between the first regions in Example 2.

[0066]

The confectionary of Example 2 was also excellent in good taste as compared with Example 1, in addition to those shown in Table 1. This reason is considered that when the second region comes into contact with the tongue, the confectionary of Example 1 is less likely to make evaluators feel sufficient acidity, while it is likely to make evaluators feel saltiness and bitterness of baking soda. Therefore, it has been found that even if the confectionary is in any situation in the oral cavity, at least a portion of a first region is preferably in contact with the tongue. Specifically, like Example 2, it is preferred that more than 50% of a surface area of a second region is coated with a first region or other regions, or a main surface of a second region is coated with a first region or other regions.

EXPLANATION OF REFERENCE NUMERALS

[0067]

10, 10A, 10B, IOC: Multi-region confectionery (Candy)

20, 20A, 20B, 20C: First region

21 First region melt

30, 30A, 30B, 30C: Second region

31: Second region melt

33: Bottom surface (Main surface)

34: Top surface

37: Side surface

35: Impression

40: First region

41: First region melt

200: Deposit die (Forming die)

210: Die main body

230: Rod-shaped body MULTI-REGION CONFECTIONERY AND METHOD FOR PRODUCING THE SAME

BACKGROUND OF THE INVENTION

Field of the Invention

[0001]

The present invention relates to a multi-region

confectionery, and a method for producing the same.

Related Art

[0002]

There has been known a candy containing an edible acid and sodium hydrogen carbonate mixed therein. Such candy is capable of applying stimulation similar to that in the case of

ingesting carbonated beverages since an edible acid and sodium hydrogen carbonate dissolved in saliva in the oral cavity react with each other to form a carbon dioxide gas.

[0003]

It is important for this type of candy to suppress a reaction between the edible acid and sodium hydrogen carbonate in the production process and a stage before consumption. The reason is that when the reaction occurs in the production process, an influence of foaming of the carbon dioxide gas may cause roughening of a surface of the candy, thus giving unpleasant feeling such as rough feeling of the candy during consumption. When the edible acid and sodium hydrogen

carbonate disappear by the reaction before consumption, stimulation applied during consumption becomes insufficient. [0004]

Thus, there has hitherto been sold a confectionary in which powders of the edible acid and sodium hydrogen carbonate are enclosed in the hollow portion at the center of the candy. However, such confectionary applies no stimulation since powders are enclosed at an initial stage of consumption. Then, when the candy wall is pierced, the powders flow out into the oral cavity all at once and quickly disappear by a quick reaction of the generation of a carbon dioxide gas, thus terminating stimulation within a short time.

[0005]

Patent Document 1 discloses a candy including a plurality of regions, each of an edible acid and sodium hydrogen

carbonate being contained in different regions. Such candy is less likely to cause a reaction in the oral cavity before consumption since the edible acid and sodium hydrogen

carbonate are contained in mutually different regions, while it is capable of applying stimulation over a long period of time since the edible acid and sodium hydrogen carbonate are dissolved in saliva at any time during consumption, leading to a continuous reaction of the dissolved component.

[0006]

[Patent Document 1] Japanese Unexamined Patent

Application, Publication No. H3-187345

SUMMARY OF THE INVENTION

[0007] However, the present inventors have examined the candy of Patent Document 1 and, as a result, the region containing sodium hydrogen carbonate is actually discolored brown for some reason, resulting in insufficient stimulation.

[0008]

The present invention has been made in view of the above circumstances, and an object thereof is to provide a

confectionary which is excellent in licking feeling and is also capable of sufficiently applying stimulation due to a carbon dioxide gas, and a method for producing the same.

[0009]

The present inventors have found that insufficient stimulation of a candy of Patent Document 1 is caused by thermal decomposition of an edible hydrogen carbonate in the melting process of a candy base, thus completing the present invention. Specifically, the present invention provides the followings .

[0010]

(1) A multi-region confectionery including a definite shaped first region containing an edible acid and a glucide; and

a definite shaped second region containing an edible hydrogen carbonate, and a sugar alcohol including one or more kinds selected from the group consisting of xylitol, sorbitol, and erythritol;

wherein at least a part of both the first region and the second region is exposed.

[0011]

(2) The multi-region confectionery according to (1), wherein more than 50% of a surface area of the second region is coated with the first region or other regions.

[0012]

(3) The multi-region confectionery according to (1) or (2), wherein a main surface of the second region is coated with the first region or other regions.

[0013]

(4) A method for producing a multi-region confectionery, which includes the steps of :

curing a first mixture prepared by melting a glucide and then adding an edible acid, to produce a first region; and

curing a second mixture prepared by melting a sugar alcohol and adding an edible hydrogen carbonate, to produce a second region;

wherein the first region and the second region are

arranged such that at least a part of both the first region and the second region is exposed; and

an average temperature of the mixture prepared after adding the edible hydrogen carbonate is adjusted to 115°C or lower .

[0014]

(5) The method according to (4), wherein the first mixture is deposited in a forming die, and cured, and then the second mixture is deposited on the cured first region in the forming die, and cured.

[0015]

(6) The method according to (4) or (5), wherein the sugar alcohol includes one or more kinds selected from the group consisting of xylitol, sorbitol, and erythritol.

[0016]

A reaction before consumption is suppressed by allowing separate regions to contain an edible acid and an edible hydrogen carbonate. Since a region containing an edible hydrogen carbonate was allowed to contain a sugar alcohol including one or more kinds selected from the group consisting of xylitol, sorbitol, and erythritol, it is possible to fluidize the sugar alcohol at comparatively low temperature in the production process. Whereby, thermal decomposition of the edible hydrogen carbonate in the production process is

suppressed. Therefore, according to the present invention, it is possible to provide a confectionary which is excellent in licking feeling and is also capable of sufficiently applying stimulation due to a carbon dioxide gas, and a method for producing the same.

BRIEF DESCRIPTION OF THE DRAWINGS

[0017]

Fig. 1 is a sectional view of a multi-region confectionery according to an embodiment of the present invention.

Fig. 2 shows schematic views of a multi-region

confectionery according to variations of the present invention .

Fig. 3 shows schematic views of an example of a method for producing the multi-region confectionery in Fig. 1.

DETAILED DESCRIPTION OF THE INVENTION

[0018]

Embodiments of the present invention will be described below, but the present invention is not limited thereto.

[0019]

<Multi-Region Confectionery>

A multi-region confectionery according to an embodiment of the present invention includes a definite shaped first region containing an edible acid and a glucide; and a definite shaped second region containing an edible hydrogen carbonate, and a sugar alcohol including one or more kinds selected from the group consisting of xylitol, sorbitol, and erythritol; wherein at least a part of both the first region and the second region is exposed. A reaction before consumption is suppressed by allowing separate regions to contain an edible acid and an edible hydrogen carbonate. Since a region containing an edible hydrogen carbonate was allowed to contain a sugar alcohol including one or more kinds selected from the group consisting of xylitol, sorbitol, and erythritol, it is possible to fluidize the sugar alcohol at comparatively low temperature in the production process. Whereby, thermal decomposition of the edible hydrogen carbonate in the production process is

suppressed . [0020]

With respect to the first region, the edible acid is not particularly limited as long as it is usable in the

confectionary, and may be one or more kinds such as citric acid, malic acid, fumaric acid, lactic acid, tartaric acid, succinic acid, glutamic acid, malonic acid, butyric acid, adipic acid, gluconodeltalactone, hydrochloric acid,

phosphoric acid, nontoxic organophosphoric acid, and

acetylsalicylic acid.

[0021]

Since the edible acid is less likely to be thermally decomposed, unlike the edible hydrogen carbonate, the glucide to be mixed in the same region as that of the edible acid is not particularly limited as long as it is curable after melting and is usable in a confectionary. Namely, the first region may contain sucrose and starch syrup as main

components, or may be of a sugarless type which is free from sucrose. The present invention also includes a brown sugar candy containing brown sugar in place of a part of the sucrose, and a milk candy containing a dairy product such as condensed milk in place of a part of the sucrose. In the case of a sugarless type, an arbitral sugarless material such as reduced paratinose, sorbitol, maltitol, maltotriitol , reduced saccharified starch, and the like can be used as glucide.

[0022]

With respect to the second region, the edible hydrogen carbonate is not particularly limited as long as it can react with the edible acid in a liquid (typically in saliva) to generate a carbon dioxide gas and is usable in a

confectionary. The edible hydrogen carbonate includes, for example, an alkali metal hydrogen carbonate or an alkali earth metal hydrogen carbonate, and specific examples thereof include one or more kinds of sodium hydrogen carbonate, potassium hydrogen carbonate, calcium hydrogen carbonate, magnesium hydrogen carbonate, and the like.

[0023]

Since the edible hydrogen carbonate is likely to be thermally decomposed, after adding the edible hydrogen carbonate to a fluidable liquid of a sugar alcohol, the temperature of the mixture is preferably adjusted to

comparatively low temperature. In other words, the glucide usable in the second region must have fluidity which enables sufficient mixing at comparatively low temperature.

Accordingly, in the present invention, one or more kinds of sugar alcohols selected from the group consisting of xylitol, sorbitol, and erythritol, which are glucides satisfying this condition, are usable. In view of having high fluidity at lower temperature, xylitol is preferably contained. More preferably, xylitol and sorbitol are contained. A combination of xylitol and erythritol is also preferable.

[0024]

Xylitol, sorbitol, and erythritol can also give cool sensation in the oral cavity because of having an endothermic action upon dissolution. In view of the fact that a combination of cool sensation and stimulation due to a carbon dioxide gas enables formation of new taste which has never previously been achieved, the candy of the present invention is advantageous.

[0025]

The glucide contained in the second region may contain other glucides (for example, sugar alcohols such as maltitol) as long as it contains the above-mentioned sugar alcohols. An increase in the amount of other glucides makes it difficult to maintain sufficient fluidity at comparatively low temperature in the production process. Therefore, the content of other glucides is preferably 50% by mass or less, more preferably 25% by mass or less, 10% by mass or less, 5.0% by mass or less, or 1.0% by mass or less, and most preferably 0, based on the entire glucide in the second region.

[0026]

As used herein, definite shape refers to not indefinite shapes, like liquid or powder, while it is not limited to solid and also includes glass body (candy) and semi-solid. Because of definite shape thereof, the first region and the second region are less likely to cause a situation wherein both regions are mixed with each other to cause a reaction before consumption, or a situation wherein the regions are collapsed within a short time during consumption, resulting in disappearance .

[0027]

At least a part of both the first region and the second region is exposed. Whereby, the first region and the second region are in contact with saliva from an initial stage of consumption, so that an edible acid and edible hydrogen carbonate begin to dissolve in saliva, thus making it possible to apply stimulation due to a carbon dioxide gas.

[0028]

Meanwhile, the edible hydrogen carbonate is generally inferior in taste thereof. Therefore, if the second region directly comes into contact with the tongue, a large amount of the unreacted edible hydrogen carbonate may react with the tongue to cause deterioration of taste of the candy.

Accordingly, more than 50% of a surface area of the second region is preferably coated with the first region or other regions. From the same viewpoint, a main surface of the second region is preferably coated with the first region or other regions. The main surface refers to the surface having the largest area of surfaces possessed by the second region. Other regions are different regions which satisfy neither

constituents of the first region nor constituents of the second region.

[0029]

As long as the above-mentioned constituents are satisfied, the configuration of the multi-region confectionery of the present invention is not particularly limited, and the number, arrangement, shape, proportion, and the like of the first region and the second region may be arbitrary.

[0030] Fig. 1 is a sectional view of a candy 10 as a multi-region confectionery according to an embodiment of the present invention. The candy 10 includes a first region 20 and a second region 30, and the first region 20 and the second region 30 are disposed adjacent to each other. The candy 10 further includes a first region 40, and top and bottom

surfaces 34, 37 on the second region 30 are coated with the first regions 20, 40. As a result, at least a part of both the first regions 20, 40 and the second region 30 is exposed.

[0031]

Specifically, the candy 10 has a truncated cone shape widened toward the first region 20, the second region 30, and the first region 40, whereby, a main surface of the second region 30 is a bottom surface 33. Namely, in the second region 30, the bottom surface 33, which is this main surface, is coated with the first region 40 and also a top surface 34 having the second largest area following that of the main surface is coated with the first region 20. Meanwhile, since a side surface 37 having a small area of the second region 30 is exposed, and an edible hydrogen carbonate and a sugar alcohol are gradually dissolved from the side surface 37 during consumption, a large amount of the unreacted edible hydrogen carbonate is less likely to come into contact with the tongue, and also stimulation due to the generation of a carbon dioxide gas is likely to be retained over a long period of time.

[0032]

The compositions of the first regions 20, 40 in the present embodiment may be the same or different with each other as long as constituents of the first region are

satisfied .

[0033]

The structure of the multi-region confectionery is not limited thereto and can have various structures. Fig. 2 shows schematic views of a multi-region confectionery according to variation of the present invention. A candy 10A of Fig. 2(A) (plan view) is different from the above-mentioned embodiment in that the candy has a columnar shape and includes only one first region denoted by the symbol 20A, and in that more than 50% of a surface area of a second region 30A is not coated. A candy 10B of Fig. 2(B) is different from the candy 10A in that the candy has a columnar shape and that a columnar second region 30B is surrounded by a donut-shaped first region 20B, and in that a main surface of the second region 30B is coated. A candy IOC of Fig. 2(C) is different from the candy 10B in that the candy has a rectangular parallelepiped shape and is composed of a rectangular parallelepiped first region 20C and a rectangular parallelepiped second region 30C.

[0034]

The first region, second region, and other regions may contain, in addition to the above respective components, optional components. Examples of such optional components include warming agents, cooling agents, tingling agents, flavors, sweeteners, acidifiers, bittering agents, salting agents, surfactants, breath freshening agents, anti-bacterial agents, anti-calculus agents, antiplaque agents, fluoride compounds, remineralization agents, pharmaceuticals,

micronutrients , throat care agents, tooth whitening agents, energy boosting agents, concentration boosting agents,

appetite suppressants, colorants, and other components. Unlike the case of containing glucides other than xylitol, sorbitol, and erythritol (see Comparative Examples 1 and 2 mentioned below) , the second region in the present invention causes no discoloration and shows a vivid white color. Therefore, it is preferred that the second region contains no colorant, and only first region and other regions contain a colorant, from the viewpoint of enhancing appearance of the multi-region confectionery .

[0035]

The multi-region confectionery according to the present invention is not limited to a candy (hard candy) , and may be any confectionary such as soft candy, gummy, mint tablet, chewing gum, or chocolate. It is also possible to include a composite confectionary wherein these different

confectionaries are used in combination. Even if there is a difference in degree, since these confectionaries are produced through a high temperature process in the same manner as in the candy, and are consumed in the oral cavity, they can also enjoy advantages by the present invention. In view of the fact that advantages of the present invention can be further enjoyed by licking compared to chewing, the confectionary is preferably hard candy, soft candy, mint tablet, or chocolate, and more preferably hard candy.

[0036]

<Method for Producing Multi-Region Confectionery>

A method for producing a multi-region confectionery according to the present invention includes the steps of curing a first mixture prepared by melting a glucide and then adding an edible acid, to produce a first region; and curing a second mixture prepared by melting a sugar alcohol and adding an edible hydrogen carbonate, to produce a second region. The first region and the second region are arranged such that at least a part of both the first region and the second region is exposed, and an average temperature of the mixture prepared after adding the edible hydrogen carbonate is adjusted to 115°C or lower. Whereby, thermal decomposition of an edible hydrogen carbonate in the production process is suppressed, and thus the multi-region confectionery produced by this method is capable of sufficiently applying stimulation. The temperature of the mixture is measured by a properly

calibrated stick type digital thermometer.

[0037]

The average temperature is preferably as low as possible as long as the fluidity of the second mixture is maintained. Specifically, the average temperature is preferably 90°C or lower, and more preferably 80°C or lower, or 75°C or lower. From the viewpoint of further suppressing thermal

decomposition of hydrogen carbonate, the above mentioned limitation of the temperature is preferably concerned with the maximum temperature after the addition of the edible hydrogen carbonate .

[0038]

The sugar alcohol contained in the second mixture is appropriately selected from the viewpoint of having sufficient fluidity at the setting temperature after the addition of the edible hydrogen carbonate. Typically, the sugar alcohol is not particularly limited, and is preferably one or more kinds selected from the group consisting of xylitol, sorbitol, and erythritol. The sugar alcohol preferably includes xylitol in view of having high fluidity even at lower temperature, and more preferably includes xylitol and sorbitol. A combination of xylitol and erythritol is also preferable.

[0039]

The method for producing a multi-region confectionery of the present invention may be performed by any process as long as the above-mentioned constituents are satisfied. For

example, it is possible to use a stamping method (wherein an entirety of a confectionary comprising a first region and a second region in combination is extended, and then the

confectionary is torn off by stamping using a die having a desired size. The confectionary before and after extension is already not indefinite shaped, and therefore corresponds to a body after curing) , and a deposition method (wherein the step of depositing a mixture in a molten state in a forming die and curing the mixture is sequentially performed to form a multi- region confectionery having a laminate structure) . From the viewpoint capable of forming a surface more smoothly and giving excellent feeling on the tongue, the deposition method is preferably used.

[0040]

Using the deposition method, a method for producing a multi-region confectionery 10 according to the above

embodiment will be described below with reference to Fig. 3. First, a first region melt 21 containing an edible acid and a glucide (first mixture) is fed in a die main body 210 of a forming die 200 (Fig. 3(a)). The first region melt 21 (first mixture) is cured by cooling in this state to produce a first region 20 (Fig. 3(b)). Next, on the first region 20, a second region melt 31 (second mixture) is fed (Fig. 3(c)), and then cured by cooling to produce a second region 30 (Fig. 3(d)). In the same manner, on the second region 30, a first region melt 41 (first mixture) is fed (Fig. 3(e)), and then cured by cooling to produce a first region 40 (Fig. 3(f)). In such a manner, a multi-region confectionery 10 according to the above embodiment is produced. Thereafter, the multi-region

confectionery 10 is generally pressed by a rod-shaped body 230 provided on the bottom of the die main body 210 to thereby separate and recover it from the die main body 210 (Fig.

3(g) ) . In this process, an impression 35 is formed on a top surface of the first region 20.

EXAMPLES <Example 1> Two-Layered Candy

Reduced maltose starch syrup (132.4 g) was boiled to 185°C to obtain 100 g of a candy dough. The dough was cooled to 150°C, and 3.0 g of citric acid, 0.2 g of a gardenia blue pigment, and 0.2 g of a soda flavoring were added, followed by well stirring. Whereby, a first mixture was prepared.

[0042]

Crystallized xylitol (90 g) and 10 g of crystallized sorbitol were heated to 120°C to thereby completely melt the mixture. The melt was cooled to 70°C, and 1 g of crystallized xylitol was added, followed by well stirring, to precipitate a crystal of xylitol without losing fluidity. To this were added 5 g of baking soda and 0.2 g of a soda flavoring, followed by well stirring. Whereby, a second mixture was prepared.

[0043]

The first mixture (1.5 g) was poured into an oval-shaped candy die made of metal and well solidified, and then 1.5 g of a second mixture was poured over it . The second mixture was taken out of the die after well crystallization to obtain a multiple-region candy.

[0044]

<Example 2> Three-Layered Candy

A first mixture (1.0 g) of Example 1 was poured into an oval-shaped candy die made of metal and well solidified, and then 1.0 g of a second mixture was poured over it. After well crystallization of the second mixture, 2.0 g of a first mixture is further poured over it and well solidified, and then the mixture was taken out of the die to obtain a multiple-region candy.

[0045]

Comparative Example 1

Reduced maltose starch syrup (132.4 g) was boiled to 185°C to obtain 100 g of a candy dough. The dough was cooled to 150°C, and 5.0 g of baking soda, 0.2 g of a gardenia blue pigment, and 0.2 g of a soda flavoring were added, followed by well stirring. Whereby, a baking soda-containing candy mixture was prepared.

[0046]

In the same procedure as in Example 1, except that the above-mentioned baking soda-containing candy mixture was used in place of the second mixture, a multiple-region candy was obtained .

[0047]

Comparative Example 2

After stirring 60 g of sugar, 50 g of corn syrup (solid content of 80%) , and 20 g of water, the mixture was boiled to 145°C to obtain 100 g of a candy dough. The dough was cooled to 120°C, and 3.0 g of citric acid, 0.2 g of a gardenia blue pigment, and 0.2 g of a soda flavoring were added, followed by well stirring. Whereby, a first mixture was prepared.

[0048]

After stirring 60 g of sugar, 50 g of corn syrup (solid content of 80%) , and 20 g of water, the mixture was boiled to 145°C to obtain 100 g of a candy dough. The dough was cooled to 120°C, and 5.0 g of baking soda, 0.2 g of a gardenia blue pigment, and 0.2 g of a soda flavoring were added, followed by well stirring. Whereby, a baking soda-containing candy mixture was prepared.

[0049]

In the same procedure as in Example 1, except that the above-mentioned first mixture and baking soda-containing candy mixture were used, a multiple-region candy was obtained.

[0050]

Comparative Example 3

Reduced maltose starch syrup (132.4 g) was boiled to 185°C to obtain 100 g of a candy dough. The dough was cooled to 120°C, and 3.0 g of citric acid, 0.2 g of a gardenia blue pigment, and 0.2 g of a soda flavoring were added, followed by well stirring. Whereby, a first mixture was prepared.

[0051]

Reduced maltose starch syrup (132.4 g) was boiled to 185°C to obtain 100 g of a candy dough. The dough was cooled to 120°C, and 5.0 g of baking soda, 0.2 g of a gardenia blue pigment, and 0.2 g of a soda flavoring were added, followed by well stirring. Whereby, a baking soda-containing candy mixture was prepared.

[0052]

The above-mentioned first mixture and baking soda- containing candy mixture were respectively formed into a long thin rod, followed by laying long thin rods one upon another and further drawing into a thin rod shape. The thin rod thus obtained was cut into pieces of 3.0 to 4.0 g and then stamped using a forming die to obtain a rectangular multiple-region candy .

[0053]

Comparative Example 4

After stirring 60 g of sugar, 50 g of corn syrup (solid content of 80%) , and 20 g of water, the mixture was boiled to 145°C to obtain 100 g of a candy dough. The dough was cooled to 80°C, and 3.0 g of citric acid, 0.2 g of a gardenia blue pigment, and 0.2 g of a soda flavoring were added, followed by well stirring. Whereby, a first mixture was prepared.

[0054]

After stirring 60 g of sugar, 50 g of corn syrup (solid content of 80%) , and 20 g of water, the mixture was boiled to 145°C to obtain 100 g of a candy dough. The dough was cooled to 80°C, and 5.0 g of baking soda, 0.2 g of a gardenia blue pigment, and 0.2 g of a soda flavoring were added, followed by well stirring. Whereby, a baking soda-containing candy mixture was prepared.

[0055]

In the same procedure as in Comparative Example 3, except that the above-mentioned first mixture and baking soda- containing candy mixture were used, a multiple-region candy was obtained.

[0056]

Comparative Example 5

After stirring 60 g of sugar, 50 g of corn syrup (solid content of 80%) , and 20 g of water, the mixture was boiled to 145°C to obtain 100 g of a candy dough. The dough was cooled to 80°C, and 3.0 g of citric acid, 5.0 g of baking soda, 0.2 g of a gardenia blue pigment, and 0.2 g of a soda flavoring were added, followed by well stirring. The mixture was formed into a long thin rod, which was cut into pieces of 3.0 to 4.0 g and then stamped using a forming die to obtain a rectangular candy .

[0057]

Comparative Example 6

Sugar (100 g) , 3.0 g of citric acid, 5.0 g of baking soda, 0.2 g of a gardenia blue pigment, and 0.2 g of a soda

flavoring were added, followed by well stirring. Whereby, a center powder was prepared.

[0058]

The first mixture of Comparative Example 4 was formed into a long thin cylindrical shape, and 15 g of the center powder was filled in the center hollow. The long thin cylinder was formed into a long thin shape, which was cut into pieces of 3.0 to 4.0 g and then stamped using a forming die to obtain a rectangular candy in which a powder is enclosed in the center of the candy.

[0059]

Comparative Example 7

In the same procedure as in Comparative Example 6, except that the mixture of Comparative Example 5 was formed into a long thin cylindrical shape and 15 g of the center powder of Comparative Example 6 was filled in the center hollow, a rectangular candy was obtained.

[0060]

[Test Example]

Tasting of each of confectionaries obtained in Examples and Comparative Examples was performed by the same seven panelists. Immediately and five minutes after the start of licking, stimulation, cool sensation, and licking feeling were evaluated. Ease of the production of confectionaries was also evaluated. These results are shown in Table 1.

[0061]

Evaluation criteria of each item are shown below.

Preparation

A: Producible, B: Non-producible

Stimulation

A+ : Sufficient (Excellent), A: Ordinary, B: Slight, C:

None

Cool sensation

A: Ordinary, B: None

Licking feeling

A+ : Extremely smooth, A: Smooth, B: Slightly rough, C: Unpleasant due to rough feeling

[0062]

[Table 1] Comparative Comparative Comparative Comparative Comparative Comparative ^■ Cc-rnparative txarnpfe i Exampl 2

Example' 1 Example 2. Example 3 Exampl 4 Example 5 Example 6 Examole 7

3 5·

The portion The portion' Tbe :pohton

■containing containing containing

Preparation A A A A A

aking soda baking soda baking: soda A was discolored was discolored: was discolored

brown. brown. I

imme iately

after the start A A 5 A A C A cf iickinq

A+ C A+ C

Stimulation Strong Strang (Bubbles) Five minu es stimulation is is after the start A A B 3 e A A recognized recognized of licking ^■ only when a covvder powder is exposed exp sed. immediately A A

Due o he at of Due to heal, of

after the .start B & B B 3 3

cf k«¾ dissolution of absoluti n of

xytooi. xyiiio!

Coo: sensation

A A

Five rnintjtes

Que to heat of Cue t heat of

after the start B S dissolution of dissolution of 3 e 3 8· 3

of ticking

wiiio!.

B 5· e 3

Trace of Trace of Trace of Because of its Because of its Because of its Because of i reaming foam:ing foaming process proce s process process immediately

formed m the formed in the f rmed ^: in the characteristics, characteristics . characteristics, characteristics,

Licking feeting after the start A A

production production production candy contains candy contains■candy ontains andy contains cf licking

process gives process gives process gives bu bles an bub les and cubbies and bubbles and significant./ significant,' significantly has slig tfy has siightfy has slightly has sitghtly roitgh reeling. rough feeling. rough feeling. rough feeling. rough feeling rough feeling. rough feeling.

[0063]

In Comparative Examples 1 to 3, the portion containing baking soda underwent a high degree of foaming in the

production process and was also discolored brown. Therefore, it is difficult to actually produce confectionaries according to the formulations of Comparative Examples 1 to 3. It is considered that this phenomenon is caused by the following reason. Baking soda is thermally decomposed in an anhydrous (low moisture content) sugar solution such as candy at about 115°C to thereby release carbon dioxide. Since the portion containing baking soda is solidified in a state where air bubbles are present, severe trace of foaming remains. Since sodium carbonate having high pH is generated by thermal

decomposition, a candy dough is discolored brown.

[0064]

In Comparative Examples 4 to 7, actual production can be performed. However, due to characteristics of the stamping method, inclusion of voids into the candy cannot be avoided, leading to slight rough feeling on the tongue. Some evaluators stated that they feel pain on their tongue.

[0065]

To the contrary, the confectionaries of Examples 1 to 2 had not only stimulation which is equal to or higher than that in Comparative Examples, but also significantly smooth

texture. The confectionaries of Examples 1 to 2 have also cool sensation which is not present in that of the Comparative Examples, and it was possible to feel novel textures

(stimulation, cool sensation, smoothness) due to a combination of them from the start to the end of licking. Among these confectionaries , the confectionary of Example 2 is more excellent in licking feeling as compared with the

confectionary of Example 1. The reason is considered that a maltitol layer as the first region is smoother as compared with a xylitol layer as the second region, while the second region is interposed between the first regions in Example 2.

[0066]

The confectionary of Example 2 was also excellent in good taste as compared with Example 1, in addition to those shown in Table 1. This reason is considered that when the second region comes into contact with the tongue, the confectionary of Example 1 is less likely to make evaluators feel sufficient acidity, while it is likely to make evaluators feel saltiness and bitterness of baking soda. Therefore, it has been found that even if the confectionary is in any situation in the oral cavity, at least a portion of a first region is preferably in contact with the tongue. Specifically, like Example 2, it is preferred that more than 50% of a surface area of a second region is coated with a first region or other regions, or a main surface of a second region is coated with a first region or other regions.

EXPLANATION OF REFERENCE NUMERALS

[0067]

10, 10A, 10B, IOC: Multi-region confectionery (Candy)

20, 20A, 20B, 20C: First region

21 First region melt

30, 30A, 30B, 30C: Second region

31: Second region melt

33: Bottom surface (Main surface)

34: Top surface

37: Side surface

35: Impression

40: First region

41: First region melt

200: Deposit die (Forming die)

210: Die main body

230: Rod-shaped body