CN114845566A

CN114845566A - Method for producing gel composition

Info

Publication number: CN114845566A
Application number: CN202080088705.7A
Authority: CN
Inventors: 田村亮; 白幡登; 首藤爱呼
Original assignee: Kao Corp
Current assignee: Kao Corp
Priority date: 2019-12-20
Filing date: 2020-12-18
Publication date: 2022-08-02
Also published as: KR20220090587A; WO2021125321A1; KR102539253B1; JP2021097667A; TW202135676A; JP7007451B2

Abstract

The present invention provides a method for producing a gel-like composition rich in organic acids. The method for producing the gel composition of the present invention comprises the following steps (1) to (3): (1) a step for concentrating an aqueous solution containing a gluconate to obtain a concentrated solution; (2) a step of adding gelatin to the concentrated solution obtained in the step (1) to obtain a gelatin gel solution; (3) and (3) cooling the gelatin gel solution obtained in the step (2).

Description

Method for producing gel composition

Technical Field

The invention relates to a method for preparing a gel composition rich in gluconate.

Background

A gel composition such as gummy candy made using gelatin is generally produced by heating and concentrating an aqueous solution containing a saccharide, adding gelatin thereto, adding an organic acid as a sour seasoning as an aqueous solution, cooling and solidifying (for example, patent document 1). The reason why gelatin is added after concentrating the aqueous solution containing saccharide in the production process of the gel composition is to avoid thermal degradation of gelatin, and the reason why organic acid is finally added is to avoid degradation of gelatin at a low pH.

Conventionally, in consideration of sourness, about 1 mass% of an organic acid is often blended in a gel composition, but with the clarification of the health function of the organic acid, for example, an effect of promoting the removal of lactic acid in blood by the intake of citric acid after exercise has been observed, and an attempt has been made to effectively utilize the organic acid.

(patent document 1) Japanese patent application laid-open No. 8-173063

Disclosure of Invention

The present invention provides a method for producing a gel composition, comprising the following steps (1) to (3):

(1) a step for concentrating an aqueous solution containing a gluconate to obtain a concentrated solution;

(2) adding gelatin to the concentrated solution obtained in the step (1) to obtain a gelatin gel solution;

(3) and (3) cooling the gelatin gel solution obtained in the step (2).

The present invention also provides a gel composition containing 10 to 70 mass% of a gluconate and gelatin.

Detailed Description

However, the present inventors have made the production according to a usual production method in order to obtain a gel-like composition containing an organic acid at a high concentration, and as a result, water in the system becomes excessive, which causes a problem. The reason for this is that: in the production process of the gel composition, the organic acid may be dispersed after the addition of gelatin, and therefore, the organic acid needs to be added as an aqueous solution, but a large amount of an aqueous solution of the organic acid has to be added to prepare the organic acid at a high concentration, and as a result, the heating and concentration cannot be performed after the addition of gelatin as described above. On the other hand, in order to avoid such a problem, it has been attempted to evaporate a predetermined amount of water during heating and concentrating of the saccharide-containing aqueous solution before adding gelatin, but it is substantially difficult to produce a gel-like composition (see comparative examples 1 to 4 below).

Accordingly, the present invention intends to provide a method for producing a gel-like composition rich in organic acids.

The present inventors have made studies focusing on the order of mixing the raw materials of the gel composition and the type of the organic acid, and as a result, have found that when an organic acid is mixed before gelatin and an aqueous solution containing the organic acid is concentrated, but not the final addition of an aqueous solution of the organic acid, the use of citric acid as the organic acid causes deterioration of gelatin, and the gel composition cannot retain its shape and is sticky, but when a gluconic acid compound is used, a gel composition having good shape retention properties can be produced.

According to the present invention, a gel composition rich in gluconate which can be prepared at a high concentration and has good shape retention can be provided.

The method for producing the gel composition of the present invention comprises the following steps (1) to (3):

(3) and (3) cooling the gelatin gel solution obtained in the step (2).

In the present invention, the gel composition is a composition in which the raw material components are solidified by utilizing the solidification (gelation) characteristics of gelatin. The gel composition of the present invention has a moisture content of 30% by mass or less at a temperature of less than 60 ℃ and retains its shape. Examples of the gel composition include jelly-like snacks such as gummy candies and jellies. Among these, gummy candies are preferable from the viewpoint of easily enjoying the effects of the present invention.

[ Process (1) ]

This step is a step of concentrating an aqueous solution containing a gluconate to obtain a concentrated solution.

In the present invention, the gluconate is selected from gluconic acid, glucono-delta-lactone and gluconate. Glucono-delta-lactone is a molecular lactone derived from the dehydration of 1 molecule of water from gluconic acid. Examples of the salt of gluconic acid include: salts with alkali metals such as sodium and potassium; and salts or magnesium salts of alkaline earth metals such as calcium. Among them, salts with alkali metals or alkaline earth metals are preferable.

The gluconate may be included as a solvate or as an unsolvated compound. Preferred examples of the solvate include a hydrate and an alcoholate.

The glucoheptonic acids can be used alone or in combination of 2 or more. Among them, from the viewpoint of shape retention and flavor stability of the obtained gel composition, it is preferable to use gluconate or a combination of gluconic acid and/or glucono-delta-lactone and gluconate.

In the aqueous solution containing a gluconate, from the viewpoint of obtaining a composition capable of efficiently taking up the gluconate which exerts a healthy function, the gluconate is preferably contained so as to be 10% by mass or more, and further 20% by mass or more with respect to the mass of the gel-like composition, and from the viewpoint of blending a gelling agent required for gelation or a carbohydrate required for obtaining a sweet taste of excellent quality, the gluconate is preferably contained so as to be 70% by mass or less, further 60% by mass or less, further 50% by mass or less, and still further 40% by mass or less.

In the present specification, the content of the gluconate is a converted amount of gluconic acid.

The aqueous solution containing a gluconate preferably contains the gluconate in an amount of 10 to 70% by mass, more preferably 10 to 60% by mass, even more preferably 10 to 50% by mass, and even more preferably 20 to 40% by mass, based on the mass of the gel composition.

In the present invention, the content of the gluconate can be determined by a commercially available enzyme kit method. As the sample to be supplied to the kit, for example, a sample obtained by collecting 1g of the gel composition, adding 9g of water, heating in a water bath at 80 ℃ for 10 minutes to dissolve the gel composition, cooling to normal temperature, and further diluting with water as appropriate is used. As a commercially available enzyme Kit, F-Kit manufactured by Boehringer Mannheim may be used.

The aqueous solution containing a gluconate preferably further contains a carbohydrate from the viewpoints of reducing the water activity and improving the storage stability of the gel composition, improving the flavor of the gel composition, and adjusting the viscosity of the gelatin gel solution when the gelatin gel solution is filled as described later. Examples of the carbohydrate include saccharides, polysaccharides, sugar alcohols, starch hydrolysates, molasses, and the like.

Examples of the saccharide include monosaccharide (e.g., glucose and fructose), disaccharide (e.g., sucrose, maltose and lactose), isomerized saccharide, honey and maple sugar.

Examples of the polysaccharide include oligosaccharide, starch, and processed starch.

Examples of the sugar alcohol include maltitol, reduced maltose syrup, erythritol, xylitol, and sorbitol.

The starch hydrolysate is obtained by hydrolyzing starch such as corn starch, wheat starch, potato starch, sweet potato starch, tapioca starch, and rice, and examples thereof include maltose, corn syrup, dextrin, and starch.

Molasses is a by-product of the process of refining sugar, which is a raffinate obtained after the separation of sucrose.

The carbohydrates can be used individually or in combination of 2 or more.

Among them, from the viewpoint of the texture and flavor of the gel composition, 1 or more selected from sugars and starch hydrolysates are preferable, and 1 or more selected from glucose, fructose, sucrose, maltose, corn syrup, and honey are more preferable. From the viewpoint of storage stability, sugar alcohols are preferred, and maltitol, reduced maltose syrup, and xylitol are more preferred.

In order to obtain a composition containing a gluconate in an amount effective for taking in the composition, which exhibits a healthy function, the aqueous solution containing the gluconate preferably contains a carbohydrate in an amount of 63.5 mass% or less, more preferably 54 mass% or less, based on the mass of the gel-like composition, and preferably contains a carbohydrate in an amount of 6.5 mass% or more, more preferably 25.5 mass% or more, and still more preferably 35 mass% or more, from the viewpoint of preservation and mold resistance.

The aqueous solution containing a gluconate preferably contains a carbohydrate in an amount of 6.5 to 63.5% by mass, more preferably 25.5 to 63.5% by mass, and still more preferably 35 to 54% by mass, based on the mass of the gel composition.

The aqueous solution containing a gluconate may further contain a gelling agent other than gelatin.

Examples of gelling agents include: agar, pectin, gellan gum (gellan gum), carrageenan (carrageenan), locust bean gum, xanthan gum, guar gum, tara gum, tragacanth gum (tragacanth gum), curdlan, sodium alginate, and the like.

The content of the gelling agent other than gelatin may be appropriately set within a range not impairing the object of the present invention.

The concentration of the aqueous solution containing a gluconate can be carried out by a known method such as heat concentration or concentration under reduced pressure. In the case of heating and concentrating, the heating temperature of the aqueous solution containing a gluconate is preferably 140 ℃ or lower from the viewpoint of preventing scorching, and is preferably 50 ℃ or higher, more preferably 60 ℃ or higher, even more preferably 70 ℃ or higher, and even more preferably 75 ℃ or higher from the viewpoint of shortening the concentration time, in the product thermometer.

In addition, when concentration is performed under reduced pressure, the heating temperature may be further reduced, and may be preferably 120 ℃ or lower, more preferably 100 ℃ or lower, and still more preferably 95 ℃ or lower.

The concentration time varies depending on the scale of the treatment, and is preferably 10 minutes or more, more preferably 15 minutes or more, even more preferably 20 minutes or more, and further preferably 60 minutes or less, even more preferably 50 minutes or less, even more preferably 40 minutes or less.

From the viewpoint of shape retention of the obtained gel composition, concentration is preferably performed until the solid content of a concentrated solution obtained by concentrating an aqueous solution containing a gluconate reaches 73 mass% or more, more preferably until the solid content of the concentrated solution reaches 81 mass% or more, and still more preferably until the solid content of the concentrated solution reaches 85.0 mass% or more. Here, the solid content in the present specification means a value represented by a ratio of the mass of the solid component to the mass of the concentrated solution [ (mass of the solid component)/(mass of the concentrated solution) × 100 ]. The mass of the solid component can be calculated by removing water or water derived from the component.

In order to avoid thermal deterioration of the gelatin to be added in the next step (2), the concentrated solution is preferably cooled. The temperature of the concentrate after cooling is preferably 100 ℃ or lower, more preferably 90 ℃ or lower, even more preferably 85 ℃ or lower, and even more preferably 80 ℃ or lower, and from the viewpoint of improving the dispersibility of gelatin to be added in the next step (2), it is preferably 40 ℃ or higher, more preferably 50 ℃ or higher, and even more preferably 60 ℃ or higher.

The temperature of the cooled concentrate is preferably 40 to 100 ℃, more preferably 50 to 90 ℃, even more preferably 50 to 85 ℃, and even more preferably 60 to 80 ℃.

[ Process (2) ]

This step is a step of adding gelatin to the concentrated solution obtained in step (1) to obtain a gelatin gel solution. The gelatin gel solution of the present invention has a water content of 30 mass% or less at a temperature of 60 ℃ or higher and has fluidity.

Preferably, the gelatin is dissolved or dispersed in water before being added to the concentrate. In this case, the gelatin is preferably dissolved by heating. The heating temperature is preferably 50 ℃ or higher, and from the viewpoint of suppressing the hydrolysis reaction, it is preferably 100 ℃ or lower, more preferably 60 to 90 ℃, and still more preferably 70 to 85 ℃.

Examples of the gelatin to be used include those obtained from skins, bones, tendons, and the like of cattle, pigs, chickens, and fish. The gelatin is not particularly limited, and a gelatin obtained by treatment with an acid or a base can be used.

The test method for obtaining the gel strength (freezing point strength) of the gelatin used is defined in JIS K6503. That is, gelatin was dissolved in a dedicated gel cup to 6 to 2/3 mass%, and then left to cool at room temperature, and then cooled in a 10 ℃ constant temperature water bath for 17 hours. The gel was immersed with a flat probe having a diameter of 12.7mm at an immersion speed of 1mm/s and an immersion distance of 4mm, and the stress value (g) at that time was defined as the gel strength.

The gelatin used in the present invention preferably has a gel strength of 120g or more, more preferably 160g or more, and still more preferably 200g or more, from the viewpoint of gelation. From the viewpoint of maintaining the chewiness of the gel, it is preferably 420g or less, more preferably 360g or less, and still more preferably 300g or less.

Gelatin is mainly composed of protein, and the amount of protein is preferably 85 mass% or more and 89 mass% or less.

From the viewpoint of gelation, gelatin is preferably added so as to be 5% by mass or more, further 5.5% by mass or more, further 6% by mass or more, and further 6.5% by mass or more with respect to the mass of the gel composition, and from the viewpoint of maintaining the softness to the extent that the gel is not too hard and chewy, gelatin is preferably added so as to be 9% by mass or less, further 8.5% by mass or less, further 8% by mass or less, and further 7.5% by mass or less.

The gelatin is preferably added so as to be 5 to 9% by mass, more preferably 5.5 to 8.5% by mass, even more preferably 6 to 8% by mass, and even more preferably 6.5 to 7.5% by mass, based on the mass of the gel composition.

The pH (25 ℃) of a 10-fold dilution of the gelatin gel solution is preferably 2.5 or more, more preferably 2.8 or more, even more preferably 3.0 or more, and even more preferably 3.2 or more, from the viewpoint of shape retention of the obtained gel composition and flavor stability, and is preferably 5.5 or less, more preferably 5.0 or less, more preferably 4.0 or less, and even more preferably 3.5 or less, from the viewpoint of controlling microorganisms.

The pH (25 ℃) of a 10-fold dilution of the gelatin gel solution is preferably 2.5 to 5.5, more preferably 2.8 to 5.0, even more preferably 3.0 to 4.0, and even more preferably 3.2 to 3.5. In order to adjust such a pH, the following sour seasoning, fruit juice, or the like can be used.

Other raw material components that can be blended into the gel composition may be further added to the concentrated solution within a range that does not impair the effects of the present invention. Examples of the raw material components include: sweeteners other than the above carbohydrates (e.g., natural sweeteners other than carbohydrates, synthetic sweeteners, etc.), sour agents other than glucones (e.g., ascorbic acid, citric acid, etc.), milk components, stabilizers, vegetable juices, fruit pulps, flavors, coloring agents, antioxidants, preservatives, and the like.

[ Process (3) ]

This step is a step of cooling the gelatin gel solution obtained in the step (2).

The cooling temperature of the gelatin gel solution is preferably 60 ℃ or lower from the viewpoint of suppressing the decomposition of gelatin, and is preferably 10 ℃ or higher, more preferably 15 to 55 ℃, and further preferably 20 to 40 ℃ from the viewpoint of drying efficiency. The cooling time is preferably 168 hours or less, more preferably 120 hours or less, and still more preferably 72 hours or less.

Upon cooling, the gelatin gel solution solidified to obtain a gel-like composition. Cooling of the gelatin gel solution may be performed by flowing the gelatin gel solution into an embossed starch mold.

When the gel composition is filled into a container, a step of filling a gelatin gel solution may be further performed. The container is not particularly limited, and a molded container, a paper container, a glass container, or the like containing polyethylene terephthalate, polypropylene, polyethylene, polystyrene, or the like as a main component can be used.

By going through the above steps (1) to (3), the gel composition of the present invention can contain a high concentration of a gluconate. Further, the gel-like composition of the present invention has good shape retention and is free from stickiness, and therefore the gel-like compositions do not adhere to each other.

In the gel composition of the present invention, the content of the gluconate (converted to gluconic acid) is preferably 10 mass% or more, more preferably 15 mass% or more, and even more preferably 20 mass% or more, from the viewpoint of obtaining a composition in which the gluconate in an amount effective for health can be ingested. The upper limit of the content of the gluconate is not particularly limited, but is preferably 70% by mass or less, more preferably 60% by mass or less, still more preferably 50% by mass or less, and still more preferably 40% by mass or less.

The content of the gluconate (in terms of gluconic acid) in the gel composition is preferably 10 to 70% by mass, more preferably 10 to 60% by mass, even more preferably 15 to 50% by mass, and even more preferably 20 to 40% by mass. The glucones have been found to have health functions such as a bifidobacteria proliferation promoting effect, an ultraviolet resistance improving effect, an intestinal environment improving effect, and an effect of increasing the number of stools and the number of days for a person who is likely to suffer from constipation.

The gel composition preferably contains a mineral from the viewpoint of controlling the pH of the gelatin gel solution, which affects shape retention and flavor stability. Examples of the minerals include sodium, potassium, calcium, and magnesium.

From the viewpoint of obtaining a gel composition having good shape retention, the mineral content in the gel composition is preferably 0.2 mass% or more, more preferably 0.5 mass% or more, still more preferably 0.7 mass% or more, and still more preferably 0.9 mass% or more. The upper limit of the mineral content is not particularly limited, but is preferably 4.2% by mass or less, more preferably 2.8% by mass or less, even more preferably 2.1% by mass or less, and even more preferably 1.8% by mass or less, from the viewpoint of obtaining a gel-like composition having good shape retention properties and from the viewpoint of obtaining a good flavor in which the salty taste and pungent taste of the mineral are suppressed.

The water content of the gel-like composition is 30% by mass or less, and from the viewpoint of controlling microorganisms, it is preferably 25% by mass or less, more preferably 23% by mass or less, still more preferably 22% by mass or less, and still more preferably 21% by mass or less. From the viewpoint of texture, the content is preferably 10% by mass or more, more preferably 13% by mass or more, still more preferably 16% by mass or more, and still more preferably 18% by mass or more.

The water content of the gel composition is preferably 10 to 30% by mass, more preferably 13 to 25% by mass, even more preferably 16 to 23% by mass, even more preferably 16 to 22% by mass, and even more preferably 18 to 21% by mass.

In the present specification, the analysis of the moisture content of the gel composition is performed according to the method described in the examples disclosed below.

From the viewpoint of obtaining a gel-like composition rich in gluconate having good shape retention, the method for producing a gel-like composition of the present invention is preferably a method for producing a gel-like composition including the following steps (1) to (3):

(1) a step for concentrating an aqueous solution containing a gluconate and a carbohydrate to obtain a concentrated solution;

(3) and (3) cooling the gelatin gel solution obtained in the step (2).

(1) concentrating an aqueous solution containing a gluconate and 1 or 2 or more carbohydrates selected from the group consisting of sugars, starch hydrolysates and sugar alcohols until the solid content of the concentrated solution reaches 73 mass% or more to obtain a concentrated solution;

(3) and (3) cooling the gelatin gel solution obtained in the step (2).

(1) concentrating an aqueous solution containing gluconate, or a combination of gluconic acid and/or glucono-delta-lactone and gluconate, and 1 or 2 or more carbohydrates selected from saccharides, starch hydrolysates, and sugar alcohols to obtain a concentrated solution;

(2) adding gelatin to the concentrated solution obtained in the step (1) to obtain a gelatin gel solution having a pH of 2.5 to 5.5 in a 10-fold diluted solution;

(3) and (3) cooling the gelatin gel solution obtained in the step (2).

The gel composition of the present invention preferably contains 10 to 70 mass% of a gluconate, gelatin and a mineral from the viewpoint of good shape retention and high gluconate content.

The gel composition of the present invention preferably contains 10 to 70 mass% of a gluconate, gelatin and a mineral, and has a water content of 10 to 30 mass% from the viewpoint of good shape retention and a high content of gluconate.

The present invention further discloses the following gel composition and a method for producing the same.

< 1 > A method for producing a gel composition, which comprises the following steps (1) to (3):

(2) a step of adding gelatin to the concentrated solution obtained in the step (1) to obtain a gelatin gel solution;

(3) and (3) cooling the gelatin gel solution obtained in the step (2).

< 2 > the method for producing a gel composition according to < 1 >, wherein the gluconate is preferably 1 or 2 or more selected from gluconic acid, glucono-delta-lactone and gluconate, and more preferably gluconate or a combination of gluconic acid and/or glucono-delta-lactone and gluconate.

The method for producing a gel composition according to < 3 > such as < 1 > or < 2 >, wherein the aqueous solution containing the gluconate contains the gluconate in an amount of preferably 10% by mass or more, more preferably 20% by mass or more, further preferably 70% by mass or less, more preferably 60% by mass or less, more preferably 50% by mass or less, further preferably 40% by mass or less, further preferably 10 to 70% by mass, more preferably 10 to 60% by mass, more preferably 10 to 50% by mass, further preferably 20 to 40% by mass in terms of gluconic acid based on the mass of the gel composition.

The method for producing a gel composition according to any one of < 4 > such as < 1 > to < 3 >, wherein the aqueous solution containing a gluconate further contains a carbohydrate.

The method for producing a gel-like composition according to any one of < 5 > such as < 1 > to < 4 >, wherein the carbohydrate is preferably 1 or 2 or more selected from the group consisting of a saccharide, a polysaccharide, a sugar alcohol, a starch hydrolysate and molasses, more preferably 1 or 2 or more selected from the group consisting of a saccharide, a starch hydrolysate and a sugar alcohol, and still more preferably 1 or 2 or more selected from the group consisting of glucose, fructose, sucrose, maltose, corn syrup, honey, maltitol, reduced maltose syrup and xylitol.

The method for producing a gel-like composition according to any one of < 6 > such as < 1 > to < 5 >, wherein the aqueous solution containing the gluconate contains a carbohydrate so that the content is preferably 63.5% by mass or less, more preferably 54% by mass or less, further preferably 6.5% by mass or more, more preferably 25.5% by mass or more, more preferably 35% by mass or more, further preferably 6.5 to 63.5% by mass, more preferably 25.5 to 63.5% by mass, more preferably 35 to 54% by mass, based on the mass of the gel-like composition.

The method for producing a gel composition according to < 7 > such as < 1 > to < 6 >, wherein the concentration is performed until the solid content of a concentrated solution obtained by concentrating an aqueous solution containing a gluconate reaches preferably 73 mass% or more, more preferably 81 mass% or more, and still more preferably 85.0 mass% or more.

The method for producing a gel-like composition according to < 8 > such as < 1 > to < 7 >, further comprising a step of cooling the concentrated solution before the step (2).

The method of producing a gel-like composition according to < 9 > such as < 8 >, wherein the temperature of the concentrate after cooling is preferably 100 ℃ or lower, more preferably 90 ℃ or lower, even more preferably 85 ℃ or lower, even more preferably 80 ℃ or lower, and further preferably 40 ℃ or higher, even more preferably 50 ℃ or higher, even more preferably 60 ℃ or higher, and further preferably 40 ℃ to 100 ℃, even more preferably 50 ℃ to 90 ℃, even more preferably 50 ℃ to 85 ℃, and even more preferably 60 ℃ to 80 ℃.

The method for producing a gel-like composition according to any one of < 10 > such as < 1 > to < 9 >, wherein the gel strength of the gelatin is preferably 120g or more, more preferably 160g or more, still more preferably 200g or more, further preferably 420g or less, still more preferably 360g or less, still more preferably 300g or less, further preferably 120 to 420g, still more preferably 160 to 360g, still more preferably 200 to 300 g.

The method for producing a gel-like composition according to any one of < 11 > such as < 1 > to < 10 >, wherein gelatin is added so that the gelatin is preferably 5% by mass or more, more preferably 5.5% by mass or more, more preferably 6% by mass or more, and still more preferably 6.5% by mass or more, and is preferably 9% by mass or less, more preferably 8.5% by mass or less, more preferably 8% by mass or less, and still more preferably 7.5% by mass or less, and is preferably 5 to 9% by mass, more preferably 5.5 to 8.5% by mass, more preferably 6 to 8% by mass, and still more preferably 6.5 to 7.5% by mass, based on the mass of the gel-like composition.

The method for producing a gel composition according to any one of < 12 > such as < 1 > to < 11 >, wherein the pH (25 ℃) of a 10-fold dilution of the gelatin gel solution is preferably 2.5 or more, more preferably 2.8 or more, still more preferably 3.0 or more, still more preferably 3.2 or more, further preferably 5.5 or less, still more preferably 5.0 or less, still more preferably 4.0 or less, still more preferably 3.5 or less, further preferably 2.5 to 5.5, further preferably 2.8 to 5.0, still more preferably 3.0 to 4.0, and still more preferably 3.2 to 3.5.

The method for producing a gel composition according to any one of < 13 > such as < 1 > to < 12 >, wherein the cooling temperature of the gelatin gel solution is preferably 60 ℃ or lower, more preferably 40 ℃ or lower, further preferably 10 ℃ or higher, further preferably 15 to 55 ℃ or higher, and further preferably 20 to 40 ℃.

The method for producing a gel-like composition according to any one of < 14 > such as < 1 > to < 13 >, wherein the content of the gluconate (in terms of gluconic acid) in the gel-like composition is preferably 10% by mass or more, more preferably 15% by mass or more, even more preferably 20% by mass or more, further preferably 70% by mass or less, further preferably 60% by mass or less, further preferably 50% by mass or less, further preferably 40% by mass or less, further preferably 10 to 70% by mass, further preferably 10 to 60% by mass, further preferably 15 to 50% by mass, and further preferably 20 to 40% by mass.

The method for producing a gel-like composition according to any one of < 15 > such as < 1 > to < 14 >, wherein the gel-like composition is preferably a gummy candy.

< 16 > a gel composition comprising 10 to 70 mass% of a gluconate and gelatin.

< 17 > the gel-like composition according to < 16 >, wherein the content of the gluconate (gluconic acid equivalent) in the gel-like composition is 10% by mass or more, preferably 15% by mass or more, more preferably 20% by mass or more, further preferably 70% by mass or less, preferably 60% by mass or less, further preferably 50% by mass or less, further preferably 40% by mass or less, further preferably 10 to 70% by mass, preferably 10 to 60% by mass, further preferably 15 to 50% by mass, further preferably 20 to 40% by mass.

The gel composition of < 18 > such as < 16 > or < 17 >, wherein the content of the mineral is preferably 0.2% by mass or more, more preferably 0.5% by mass or more, even more preferably 0.7% by mass or more, even more preferably 0.9% by mass or more, and further preferably 4.2% by mass or less, even more preferably 2.8% by mass or less, even more preferably 2.1% by mass or less, even more preferably 1.8% by mass or less, and further preferably 0.2 to 4.2% by mass, even more preferably 0.5 to 2.8% by mass, even more preferably 0.7 to 2.1% by mass, even more preferably 0.9 to 1.8% by mass.

The gel composition according to any one of < 19 > such as < 16 > to < 18 >, wherein the mineral is preferably 1 or 2 or more selected from sodium, potassium, calcium and magnesium.

The gel-like composition according to any one of < 20 > such as < 16 > to < 19 >, wherein the gel-like composition has a moisture content of 30% by mass or less, preferably 25% by mass or less, more preferably 23% by mass or less, even more preferably 22% by mass or less, even more preferably 21% by mass or less, further preferably 10% by mass or more, further preferably 13% by mass or more, even more preferably 16% by mass or more, even more preferably 18% by mass or more, further preferably 10 to 30% by mass, further preferably 13 to 25% by mass, even more preferably 16 to 23% by mass, further even more preferably 16 to 22% by mass, and even more preferably 18 to 21% by mass.

Examples

[ analysis of moisture content ]

1g of the gel-like composition was collected, 4g of water was added thereto, and the mixture was heated in a water bath at 80 ℃ for 10 minutes and then sufficiently shaken and mixed to obtain a 5-fold dilution. In an infrared moisture meter: FD-660(Kett Electric Laboratory co. ltd.) sample dishes were placed in 4 milk sedimentation trays (milk separation disks) dried for 12 hours or more by a dryer: ADVANTEC model No.1026 (Toyo Filter paper Co., Ltd.) was added to each cow's milk sedimentation plate 1.25g of a 5-fold dilution until the weight of the sample became 5 g. The resulting mixture was dried by heating at 110 ℃ until the change in water content became 0.1% in 2 minutes, and the water content (%) of the 5-fold dilution was determined. The water content (%) of the gel composition was determined by the following formula.

Water content (%) in the gel-like composition (5 times total amount of diluent (g) × 5 times water content (%) of diluent × 100 — water content (g) in which the gel-like composition is dissolved)/collection amount of the gel-like composition (g) × 100

[ measurement of pH value ]

1g of the gelatin gel solution was collected, 9g of water was added thereto, and the mixture was heated in a water bath at 80 ℃ for 10 minutes and then sufficiently shaken and mixed to obtain a 10-fold diluted solution. The mixture was left in a thermostatic bath at 25 ℃ for 12 hours or more, and after the equilibrium state was stabilized, the pH value was determined by a pH electrode meter.

[ raw materials ]

Glucono-delta-lactone: fujiglucon (Hibiscus chemical Co., Ltd.)

Sodium gluconate: healthious A (ヘルシャス A) (Hibiscus chemical industries Co., Ltd.)

Potassium gluconate: healthious K (ヘルシャス K) (Hibiscus chemical Co., Ltd.)

Citric acid (anhydride): refined citric acid (anhydride) (Hibiscus chemical industry Co., Ltd.)

Trisodium citrate dihydrate: refined sodium citrate (Hibiscus chemical industry Co., Ltd.)

Tripotassium citrate monohydrate: refined tripotassium citrate (Hibiscus chemical industry Co., Ltd.)

And (3) maltose watering: koso Syrup S75C (JAPAN CORN STARCH CO., LTD.)

Reducing maltose syrup: amalty Syrup (Mitsubishi Business Life sciences corporation)

Sucrose: granulated sugar GHC1 (Sanjing sugar Co., Ltd.)

Xylitol: XYLISORB 700(Roquette Japan K.K.)

Acid treated gelatin from pig (gel strength 250 g): APH-250(Nitta Gelatin Inc.)

Acid-treated gelatin from pig (gel strength 300 g): BCN300S (Nitta Gelatin Inc.)

Acid treated gelatin from fish (gel strength 250 g): ixos (イクオス) FGL-250TS (Nitta Gelatin Inc.)

Alkali-treated gelatin from cattle (gel strength 250 g): gelatin SN (Nitta Gelatin Inc.)

Alkali-treated gelatin from cattle (gel strength 200 g): gelatin MJ (Nitta Gelatin Inc.)

Spice: citrus Flavor (Changchuan Flavor Co., Ltd.)

[ preparation of chewing Gum ]

Example 1

According to the blending table of table 1, 20 parts by mass of water and 30 parts by mass of malt syrup were mixed to prepare a malt syrup solution. In this aqueous maltose solution, 7.5 parts by mass of gluconic acid- δ -lactone as an organic acid, 2 parts by mass of sodium gluconate, and 41 parts by mass of sucrose as a saccharide were dissolved by heating to prepare an organic acid-containing aqueous solution. The aqueous solution containing the organic acid was heated to a product temperature of 130 ℃ and boiled so that the total mass thereof became 81.6 parts by mass, to prepare a concentrated solution. The solid content of the concentrate was 89.46 mass%. The temperature of the concentrate was cooled to 80 ℃.

Separately from the concentrate, 7 parts by mass of an acid-treated gelatin (gel strength 250g) derived from a pig which had been swollen in 11 parts by mass of water in advance was heated to 80 ℃ and then 18 parts by mass of the solution was added to the previously prepared concentrate. Further, 0.4 part by mass of a flavor was added to obtain 100 parts by mass of a gelatin gel solution. The pH of the gelatin gel solution was 3.47.

Then, 1ml of the obtained gelatin gel solution was flowed into an embossed starch mold. In addition, 10g of the gelatin gel solution was poured into a cylindrical polypropylene container having a diameter of 40 mm. Cooling at 25 deg.C overnight for one day to obtain chewing gum.

Example 2

A gummy candy was obtained in the same manner as in example 1, except that 29 parts by mass of glucono-delta-lactone as an organic acid, 9 parts by mass of sodium gluconate, and 12.5 parts by mass of sucrose as a saccharide were dissolved by heating.

Example 3

A gummy candy was obtained in the same manner as in example 1, except that 35.6 parts by mass of glucono-delta-lactone as an organic acid, 12 parts by mass of sodium gluconate, and 2.9 parts by mass of sucrose as a saccharide were dissolved by heating.

Example 4

First, 20 parts by mass of water and 19.5 parts by mass of malt syrup are mixed to prepare a malt syrup solution. A gummy candy was obtained in the same manner as in example 1, except that 42 parts by mass of glucono-delta-lactone as an organic acid and 16.4 parts by mass of potassium gluconate were dissolved in the aqueous maltose solution by heating.

Example 5

First, 20 parts by mass of water and 21 parts by mass of malt syrup are mixed to prepare a malt syrup solution. A gummy candy was obtained in the same manner as in example 1, except that 42.7 parts by mass of glucono-delta-lactone as an organic acid, 14.5 parts by mass of sodium gluconate, and 2.9 parts by mass of sucrose as a saccharide were dissolved in the aqueous maltose solution by heating.

Example 6

First, 20 parts by mass of water and 8.4 parts by mass of malt are mixed to prepare a malt solution. A gummy candy was obtained in the same manner as in example 1, except that 49.7 parts by mass of glucono-delta-lactone as an organic acid, 17 parts by mass of sodium gluconate, and 2.9 parts by mass of sucrose as a saccharide were dissolved in the aqueous maltose solution by heating.

Example 7

A gummy candy was obtained in the same manner as in example 1, except that 12 parts by mass of potassium gluconate as an organic acid and 38.5 parts by mass of sucrose as a saccharide were dissolved by heating.

Example 8

A gummy candy was obtained in the same manner as in example 1, except that 29 parts by mass of gluconic acid- δ -lactone as an organic acid, 9.6 parts by mass of potassium gluconate, and 11.9 parts by mass of sucrose as a saccharide were dissolved by heating.

Example 9

A gummy candy was obtained in the same manner as in example 1, except that 31.8 parts by mass of glucono-delta-lactone as an organic acid, 6 parts by mass of potassium gluconate, and 12.7 parts by mass of sucrose as a saccharide were dissolved by heating.

Example 10

A gummy candy was obtained in the same manner as in example 1, except that 34 parts by mass of gluconic acid- δ -lactone as an organic acid, 3 parts by mass of potassium gluconate, and 13.5 parts by mass of sucrose as a saccharide were dissolved by heating.

Example 11

First, 20 parts by mass of water and 30 parts by mass of reduced maltose syrup are mixed to prepare a maltose solution. A gummy candy was obtained in the same manner as in example 1, except that 28.2 parts by mass of glucono-delta-lactone as an organic acid, 10 parts by mass of sodium gluconate, and 12.3 parts by mass of xylitol as a saccharide were dissolved in the aqueous maltose solution by heating.

Example 12

An organic acid-containing aqueous solution was prepared by heating and dissolving 28.2 parts by mass of glucono-delta-lactone as an organic acid, 10 parts by mass of sodium gluconate, and 12.3 parts by mass of sucrose as a saccharide. The aqueous solution containing the organic acid was heated to a product temperature of 130 ℃ and boiled so that the total mass thereof became 81.6 parts by mass, to prepare a concentrated solution. The solid content of the concentrate was 89.46 mass%. The temperature of the concentrate was cooled to 80 ℃.

A gummy candy was obtained in the same manner as in example 1, except that 7 parts by mass of an acid-treated gelatin derived from pig (gel strength 300g) swollen in 11 parts by mass of water in advance was heated to 80 ℃.

Example 13

An organic acid-containing aqueous solution was prepared by heating and dissolving 27 parts by mass of organic acid glucono-delta-lactone, 12.3 parts by mass of potassium gluconate, and 11.2 parts by mass of sucrose as a saccharide. The aqueous solution containing the organic acid was heated to a product temperature of 130 ℃ and boiled so that the total mass thereof became 81.6 parts by mass, to prepare a concentrated solution. The solid content of the concentrate was 89.46 mass%. The temperature of the concentrate was cooled to 80 ℃.

A gummy candy was obtained in the same manner as in example 1, except that 7 parts by mass of an acid-treated gelatin derived from fish (gel strength 250g) swollen in 11 parts by mass of water in advance was heated to 80 ℃.

Example 14

A gummy candy was obtained in the same manner as in example 13, except that 7 parts by mass of an alkali-treated gelatin derived from cattle (gel strength 250g) swollen in 11 parts by mass of water in advance was heated to 80 ℃.

Example 15

A gummy candy was obtained in the same manner as in example 13 except that 7 parts by mass of an alkali-treated gelatin derived from cattle (gel strength 200g) swollen in 11 parts by mass of water in advance was heated to 80 ℃.

Comparative example 1

According to the formulation table of table 1, it was attempted to produce gummy candies according to a general method for producing gummy candies, that is, according to a sequence of adding gelatin after heating and concentrating a saccharide-containing aqueous solution and then adding an aqueous solution of a gluconate. First, 20 parts by mass of water and 30 parts by mass of malt syrup are mixed to prepare a malt syrup solution. In this aqueous maltose solution, 41 parts by mass of sucrose as a saccharide was dissolved by heating to prepare a saccharide-containing aqueous solution. In order to obtain a gummy candy, water should be evaporated, but since it is impossible to perform heat concentration after adding gelatin, 28.4 parts by mass of water was tried to be evaporated from the aqueous solution containing saccharides, but the operation was interrupted due to difficulty. Therefore, no gummy candy could be produced.

Comparative example 2

A saccharide-containing aqueous solution was obtained in the same manner as in comparative example 1, except that 12.5 parts by mass of sucrose as a saccharide was dissolved by heating. As in comparative example 1, an attempt was made to evaporate 56.9 parts by mass of water from the aqueous solution containing saccharides, but the operation was interrupted due to difficulty. Therefore, no gummy candy could be produced.

Comparative example 3

A saccharide-containing aqueous solution was obtained in the same manner as in comparative example 1, except that 39.54 parts by mass of sucrose as a saccharide was dissolved by heating. As in comparative example 1, an attempt was made to evaporate 30.74 parts by mass of water from the aqueous solution containing saccharides, but the operation was interrupted due to difficulty. Therefore, no gummy candy could be produced.

Comparative example 4

A saccharide-containing aqueous solution was obtained in the same manner as in comparative example 1, except that 6.44 parts by mass of sucrose as a saccharide was dissolved by heating. As in comparative example 1, an attempt was made to evaporate 67.44 parts by mass of water from the aqueous solution containing saccharides, but the operation was interrupted due to difficulty. Therefore, chewing gum could not be produced.

Comparative example 5

According to the blending table of table 1, 20 parts by mass of water and 30 parts by mass of malt are first mixed to prepare a malt solution. In this aqueous maltose solution, 7.8 parts by mass of citric acid (anhydride) as an organic acid, 3.6 parts by mass of trisodium citrate dihydrate, and 39.54 parts by mass of sucrose as a saccharide were dissolved by heating to prepare an organic acid-containing aqueous solution. The organic acid aqueous solution was heated to a product temperature of 130 ℃ and boiled so that the total mass thereof became 81.6 parts by mass, to prepare a concentrated solution. The solid content of the concentrate was 89.46 mass%. Thereafter, a gummy candy was obtained in the same manner as in example 1.

Comparative example 6

A gummy candy was obtained in the same manner as in comparative example 5, except that 28 parts by mass of citric acid (anhydride) as an organic acid, 18.3 parts by mass of trisodium citrate dihydrate, and 6.44 parts by mass of sucrose as a saccharide were dissolved by heating.

Comparative example 7

A gummy candy was obtained in the same manner as in comparative example 5 except that 29 parts by mass of citric acid (anhydride) as an organic acid, 18.5 parts by mass of tripotassium citrate monohydrate, and 4 parts by mass of sucrose as a saccharide were dissolved by heating.

[ evaluation of chewing Gum ]

(1) Evaluation of shape Retention

The invention and comparative products evaluated were samples obtained by storing gummy candies taken out of a starch mold in a bag formed of an aluminum laminated film (PET12/PE15/AL7/PE20/PE60) at 25 ℃ for 7 days.

The chewing gum of the present invention and the comparative products was visually observed by 4 professional functional inspectors, and the particles of the chewing gum, which had adhered to the film in the bag, were gradually applied with a spatula at the boundary between the particles and the film in the direction of lifting up the particles, and the particles were peeled from the film, thereby performing evaluation in 4 stages as follows. The scoring was based on a 4 person business.

(shape-retaining Property)

4: the particles are free from deformation and can be peeled off from the film

3: the particles being deformable but peelable from the film

2: the particles were deformed and could not be peeled off from the film (the deposit remained on the film)

1: does not gelatinize even when cooled on a starch mold

(2) Measurement of shape-retaining force

The invention and comparative products evaluated used samples obtained by covering a cylindrical polypropylene container with a lid and storing the container at 25 ℃ for 7 days.

The chewing gums of the present invention and the comparative product were evaluated by measuring them with a texture analyzer (small bench scale testing machine EZ-SX, manufactured by Shimadzu corporation). The chewing gum was immersed with a cylindrical probe having a diameter of 5mm at an immersion distance of 1mm and an immersion speed of 1mm/s, and the state was maintained for 30 seconds, and the stress value (g) after the maintenance for 30 seconds was defined as the shape-retaining force (g).

Table 1 and table 2 show the formulation composition of gummy candies, the analytical values of gummy candies, and the evaluation results.

[ Table 2]

As is clear from Table 1, according to the production method of the present invention, even when the gluconate is formulated at a high concentration, no problem is found in the production of gummy candies, and gummy candies having good shape retention properties are obtained (examples 1 to 15).

When citric acid is blended at a high concentration, the composition is not form-retaining and is sticky (comparative examples 5 to 7).

Claims

1. A method for producing a gel composition, wherein,

comprising the following steps (1) to (3):

(1) a step for obtaining a concentrated solution by concentrating an aqueous solution containing a gluconate;

(3) and (3) cooling the gelatin gel solution obtained in the step (2).

2. The method for producing a gel-like composition according to claim 1, wherein,

the gluconate is selected from 1 or more than 2 of gluconic acid, gluconic acid-delta-lactone and gluconate.

3. The method for producing a gel-like composition according to claim 1 or 2, wherein,

the aqueous solution containing glucones further contains carbohydrate.

4. The method for producing the gel-like composition according to any one of claims 1 to 3, wherein,

the content of the gluconate in the gel composition is 10 to 70% by mass.

5. The method for producing the gel-like composition according to any one of claims 1 to 4, wherein,

the gel-like composition is a gummy candy.

6. A gel-like composition, wherein,

contains 10 to 70 mass% of a gluconate and gelatin.

7. The gel-like composition according to claim 6, wherein,

the content of the mineral substance is 0.2 mass% or more.

8. The gel-like composition according to claim 7, wherein,

the mineral is selected from 1 or more than 2 of sodium, potassium, calcium and magnesium.

9. The gel-like composition according to any one of claims 6 to 8, wherein,

the gelatinous composition is a gummy candy.