JP2001231470A - Gel composition - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a gel composition in which the stability of the water-soluble vitamins is high in the gel composition with no occurrence of specific smell and taste of the vitamins, and causes no reduction in the gel strength and no syneresis, those are usually caused by addition of water-soluble vitamins. SOLUTION: The problems described above can be solved by including a composition obtained by W/O dispersing the microfine crystalline particles of water-soluble vitamins into the neutral lipid containing a glycerol fatty acid ester.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to a gel composition containing a water-soluble vitamin composition having high stability and no specific flavor, and having no decrease in gel strength and without syneresis.

[0002]

2. Description of the Related Art Water-soluble vitamins are fortified, antioxidant,
It is widely added to gel compositions for the purpose of coloring and coloring. However, these water-soluble vitamins have low stability to heat, light, etc., the vitamin B group has a specific flavor and the like, and a gel composition containing a water-soluble vitamin such as L-ascorbic acid. It is well known that a product has problems such as a decrease in gel strength and occurrence of water separation.

[0003] Conventionally, as a technique for stabilizing a water-soluble vitamin and improving bitterness, a technique of microencapsulating a simple substance of a vitamin and a salt thereof, specifically, mixing an emulsifier with an oil or fat having a melting point of 50 to 80 ° C. (JP-B-57-48050) and emulsifying an aqueous solution of vitamins and salts thereof in oils and fats to which lipophilic sorbitan fatty acid esters, sucrose fatty acid esters, polyglycerin condensed ricinoleic acid esters, etc. are added, and Water drop type (W
/ O) Method for preparing emulsified oil / fat composition (JP-B-63-967)
27, JP-A-6-343400, etc.).

However, encapsulation with solid fats and oils involves the formation of a W / O dispersed solid / solid interface by covering the surface of crystalline water-soluble vitamins with high melting point fats and oils. Despite its excellent stability, the vitamin crystals used are coarse crystals of several tens of μm or more, and the dosage form is in the form of granules of about 0.2 to 2 mm. Then, there was a problem that the texture was remarkably reduced, such as a feeling of roughness on the tongue.

In the method of preparing a water-in-oil type emulsion composition, a W / O emulsion composition having an internal aqueous phase of about 0.2 to 5 μm can be obtained. Because of this, the physical strength of the emulsified interface is weak,
Decomposition and the like are likely to occur after a heating process such as sterilization, and since the W / O emulsion type liquid / liquid interface is exposed to physical stress such as stirring or pumping, the emulsified state undergoes phase inversion and fracture. There was an easy defect. In addition, gel compositions containing these water-soluble vitamins have a problem of reduced gel strength, and as a countermeasure against this, means for increasing the amount of the gelling agent in advance in anticipation of a decrease in gel strength have been adopted. It was not effective as a means for preventing the gel strength from decreasing over time or syneresis.

[0006]

SUMMARY OF THE INVENTION It is an object of the present invention to provide a gel composition which has high stability of water-soluble vitamins, lacks a specific flavor of vitamins, and is produced by adding water-soluble vitamins. An object of the present invention is to provide a gel composition having no gel strength reduction and no water separation.

[0007]

Means for Solving the Problems The inventors of the present invention have conducted intensive studies to achieve the above object, and as a result, have found that a water-soluble vitamin which has been formed into fine-particle crystals having an average particle size of 10 μm or less by physical crushing is glycerin fatty acid. Composition W / O-dispersed in Neutral Lipid Containing Ester Reduces Gel Strength Reduction, Water Separation, Attenuation of Water-Soluble Vitamin, and Unique Flavor of Water-Soluble Vitamin in Water-Soluble Vitamin-Containing Gel Composition This led to the completion of the present invention. That is, the present invention relates to a gel composition containing a composition in which fine-particle crystals of a water-soluble vitamin are W / O-dispersed in a neutral lipid containing a glycerin fatty acid ester. Hereinafter, the present invention will be described in detail.

The water-soluble vitamin in the present invention is not particularly limited, but is selected from vitamin C, vitamin B ₁ , vitamin B ₂ , vitamin B ₆ , vitamin B ₁₂ , niacin, pantothenic acid, biotin and folic acid. Types or mixtures of two or more types can be exemplified. The amount of the water-soluble vitamin in the W / O composition is not particularly limited, but may be 1 to 70%, preferably 10 to 5%.
0%. The glycerin fatty acid ester in the present invention is not particularly limited, and examples thereof include one or a mixture of two or more selected from organic acid monoglycerides having an HLB of 4 or less, polyglycerin fatty acid esters, and polyglycerin condensed ricinoleate. Preferable examples of the organic acid monoglyceride include acetylated glyceryl monostearate and glyceryl monostearate, and preferable examples of the polyglycerol fatty acid ester include pentaglycerin hexastearate and pentaglycerin pentamyristate. The blending amount of the glycerin fatty acid ester in the present invention with respect to the neutral lipid is not particularly limited, but may be 1 to 100% by weight, preferably 5 to 50%. The gel composition in the present invention is not particularly limited, and examples thereof include pudding, jelly, mizuyokan, bavaroa, mousse, whipped dessert, and jelly drink.
Incidentally, the gelling agent used in the gel composition of the present invention is not particularly limited, but amylose, amylopectin, konjac, agarose, agaropectin, carrageenan, furceleran, alginic acid, pectin, guar gum, tamarind gum, locust bean gum , Gum arabic, gum tragacanth, dextran, pullulan,
A single or a mixture of two or more selected from curdlan, xanthan gum, and gelatin may be used, and the blending amount may be 0.02 to 8% by weight.

The amount of the water-soluble vitamin W / O composition in the gel composition of the present invention is not particularly limited.
1 to 50% by weight may be blended, and preferably 0.01 to 50% by weight.
It is 10% by weight, more preferably 0.05 to 0.5%.

[0010] The particle size of the fine crystal used in the water-soluble vitamin W / O composition of the present invention is not particularly limited, but the particle size does not cause roughness in the mouth after eating, that is, the laser diffraction type particle size distribution. The average particle size measured is preferably 10 μm or less, more preferably 1 μm.
It is as follows.

The method of physically crushing the water-soluble vitamin crystals in the present invention is not particularly limited, but may be a wet crusher such as a coball mill, a dry crusher such as a jet mill, or a freeze crusher using liquid nitrogen. Use is possible, and any material can be used as long as it is capable of forming ultrafine particles having an average particle diameter of 10 μm or less.
m is preferable.

The glycerin fatty acid ester used in the present invention is not particularly limited, but is preferably HLB4
One or a mixture of two or more of the following organic acid monoglycerides, polyglycerin fatty acid esters and polyglycerin condensed ricinoleate.
The mixing ratio of glycerin fatty acid ester to neutral lipid is 1 to 100% by weight, and if it is less than 1% by weight, it becomes impossible to sufficiently disperse the vitamin microparticle crystals,
When the content is more than 100% by weight, when the composition is newly dispersed in an aqueous system, the included water-soluble vitamin fine particles are apt to be eluted due to emulsification phase inversion, and a stable W / O or W / O / W emulsified system is obtained. It is troublesome to construct.

The neutral lipid used in the present invention is not particularly limited, but may be a vegetable oil obtained from oil seeds such as soybean, rice, rapeseed, cacao, and coconut, animal fats such as beef tallow, milk fat, and lard. Synthetic fats and oils such as neutral fats and medium-chain fatty acid triglycerides can be used, and any of them can be used. Note that the presence of phospholipids, sterols, waxes, and oil-soluble vitamins originally contained therein is acceptable. Preferably, a neutral lipid having a melting point not higher than room temperature is used.

The concentration of the gelling agent in the gel composition used in the present invention is not particularly limited as long as it is a concentration necessary for forming the gel composition. In detail, the effect can be expected in the range of 0.02 to 8% by weight. Preferably it is in the range of 0.05 to 5%, particularly preferably in the range of 0.1 to 3%.

The form of the gel composition in the present invention is not particularly limited, but various forms of pudding, jelly such as instant pudding, chilled pudding, frozen pudding, canned pudding and the like, instant jelly, jelly filled in a container. And water-yokan, bavarois, mousse, and jelly drinks. In addition, various auxiliary materials for imparting flavor, flavors, pigments and the like are not particularly limited, for example, fruits, vegetables, milk, sour milk, yogurt,
Chocolate, coffee, black tea, matcha, cheese, eggs, alcoholic beverages, honey, soy sauce, sauce, miso, curry, etc. One or more flavored auxiliary ingredients, vanilla, lemon, orange, ginger, melon, strawberry , Peach, banana, lime, pineapple, apple, cinnamon, nikki and the like. Further, the use of rice cakes, red beans, kinako, fruits or their cut products, vegetables or their cut products is not limited.

Hereinafter, the present invention will be described with reference to Examples and Test Examples, but the present invention is not limited thereto.

[0017]

EXAMPLE 1 50 parts by weight of medium chain fatty acid triglyceride (Sunsoft MC)
T-6, manufactured by Taiyo Chemical Co., Ltd.), 10 parts by weight of polyglycerin condensed ricinoleate (Sunsoft 818)
H, manufactured by Taiyo Kagaku Co., Ltd.) to prepare an oily suspension to which 40 parts by weight of L-ascorbic acid crystals (average particle diameter: about 100 μm, manufactured by Nippon Roche Co., Ltd.) was added. And the average particle diameter of L-ascorbic acid was 0.4 μm by laser diffraction particle size distribution measurement to obtain a W / O composition for a gel composition.

Example 2 Rapeseed white squeezed oil 70 parts by weight, polyglycerin condensed ricinoleate 5 parts by weight (Sunsoft 818H, manufactured by Taiyo Chemical Co., Ltd.) and polyglycerin stearate 5 parts by weight (Sunfat PS-68, Taiyo Kagaku Co., Ltd.) to prepare an oily suspension to which 20 parts by weight of riboflavin crystals (average particle size: about 100 μm, manufactured by Takeda Pharmaceutical Co., Ltd.) was added. ) And the average particle size of the riboflavin crystals is determined to be 0.
A W / O composition for a gel composition having a size of 35 μm was obtained.

Example 3 50 parts by weight of medium-chain fatty acid triglyceride (Sunsoft MC)
T-6, manufactured by Taiyo Chemical Co., Ltd.), 5 parts by weight of polyglycerin condensed ricinoleate (Sunsoft 818H,
Taiyo Chemical Co., Ltd.) and 5 parts by weight of citrate monoglyceride (Sunsoft 623M, manufactured by Taiyo Kagaku Co., Ltd.) were mixed, and 40 parts by weight of thiamine nitrate crystals (average particle size: about 10
0 μm, manufactured by Nippon Roche Co., Ltd.) was prepared, and the suspension was applied to a Koball Mill (manufactured by Shinko Pantech Co., Ltd.), and the average particle size of the thiamine nitrate crystals was determined to be 0. A W / O composition for a gel composition having a thickness of 4 μm was obtained.

Comparative Example 1 50 parts by weight of medium-chain fatty acid triglyceride (Sunsoft MC)
T-6, manufactured by Taiyo Chemical Co., Ltd.), 10 parts by weight of polyglycerin condensed ricinoleate (Sunsoft 818)
H, manufactured by Taiyo Kagaku Co., Ltd.) and stirred at high speed with a homomixer (manufactured by Tokushu Kika Kogyo Co., Ltd.) while adding 40 parts by weight (pH 2.0) of a 10% aqueous solution of L-ascorbic acid, and laser diffraction A W / O emulsion having an average particle size of the internal aqueous phase of 0.4 μm as determined by a mold particle size distribution measurement was prepared.

Test Example 1 Gelling agent (Sankara 1606, manufactured by Taiyo Chemical Co., Ltd.)
0.5 g, 18.0 g of granulated sugar and 0.1 g of sodium citrate are added to water, and the total amount is 100 g while adding water.
And melted by heating at 85 ° C. 2.0 g of 1/5 Valencia orange juice and 0.1 g of orange flavor were added thereto, and 0.125 g of the W / O composition of Example 1 was added thereto, followed by stirring and mixing. A composition was obtained. As a control, a jelly to which 1.25 g of the W / O emulsion of the internal aqueous phase of Comparative Example 1 was added was prepared. The vitamin C content of the two types of jelly in this test example was 100% in gel composition.
It contains 50 mg per g. The gel strength of both jellies stored in a refrigerator at 4 ° C. was measured using a rheometer (manufactured by Fudo Kogyo Co., Ltd.) immediately after production, after 3 days, after 7 days, and after 14 days.
Measured after day.

[0022]

[Table 1]

As a result, as shown in Table 1, W of Example 1
In the gel composition to which the / O composition was added, the gel strength hardly decreased, and excellent stability was exhibited.

Comparative Example 2 100 parts by weight of the W / O emulsion of the internal aqueous phase used in Comparative Example 1 was dissolved in 5 parts by weight of sucrose fatty acid ester (Ryoto Sugar Ester S-1670, manufactured by Mitsubishi Chemical Corporation). It was added to 1000 parts by weight of water and stirred, and the mixture was stirred for W / O / W.
An emulsion was prepared.

Example 4 100 parts by weight of the W / O composition of Example 1 was mixed with 5 parts by weight of sucrose fatty acid ester (Ryoto Sugar Ester S-1).
670, manufactured by Mitsubishi Chemical Corporation)
The W / O / W composition was prepared by stirring the mixture in parts by weight.

Test Example 2 Gelling agent (Sankara 1606, manufactured by Taiyo Chemical Co., Ltd.)
0.5 g, 18.0 g of granulated sugar and 0.1 g of sodium citrate are added to water, and the total amount is 100 g while adding water.
And melted by heating at 85 ° C. 2.0 g of 1/5 Valencia orange juice and 0.1 g of orange flavor were added thereto, and 0.7 g of a W / O / W composition was added. The mixture was filled in a cup, and cooled with water to obtain a gel composition. As a control,
A jelly to which 7.0 g of the W / O / W emulsion of Comparative Example 2 was added was prepared. The jelly of this test example contains 25 mg of vitamin C per 100 g of the gel composition. The gel strength of both jellies stored at 4 ° C. was measured using a rheometer immediately after production, after 3, 7 and 14 days. Also,
At the same time, the amount of L-ascorbic acid was measured by HPLC equipped with an amide bond type reversed phase column (Amide 80, manufactured by Tosoh Corporation). Elution solvent is acetonitrile / 2.5m
M potassium phosphate solution (50/50), detection was 2
It was measured by the absorbance at 54 nm. Pretreatment is jelly 5
0 g is measured and crushed in 200 ml of a 2% aqueous solution of metaphosphoric acid using a Polytron (manufactured by Nichion Medical Science Instruments). The filtrate was recovered using a filter paper, made up to a volume of 200 ml, and partitioned with 20 ml of diethyl ether to recover an aqueous layer. The collected aqueous layer was concentrated under reduced pressure to remove diethyl ether, and the volume was again adjusted to 200 ml, and filtered with a 0.45 μm filter to obtain a test solution for HPLC. The water separation rate of the gel composition, after measuring the weight of the jelly cup, the jelly cup was turned over and received on a 10-mesh sieve,
After removing the separated water, the weight of the separated water was determined by measuring the weight of the jelly cup and jelly, and the ratio of the separated water to the total weight was expressed as a percentage (%).

[0027]

[Table 2]

As a result, as shown in Table 2, in the gel composition to which the water-soluble vitamin W / O / W composition was added, the gel strength hardly decreased.

[0029]

[Table 3]

As a result, as shown in Table 3, in the gel composition to which the water-soluble vitamin W / O / W composition was added, L
-Ascorbic acid residual ratio hardly decreased, showing excellent stability.

[0031]

[Table 4]

As a result, as shown in Table 4, in the gel composition to which the water-soluble vitamin W / O / W composition was added,
There was little increase in the water separation rate, indicating excellent stability.

Test Example 3 Gelling agent (Sankara 1606, manufactured by Taiyo Chemical Co., Ltd.)
0.5 g, 18.0 g of granulated sugar and 0.1 g of sodium citrate are added to water, and the total amount is 100 g while adding water.
And melted by heating at 85 ° C. 2.0 g of 1/5 Valencia orange juice and 0.1 g of orange flavor were added thereto, and 0.05 g of the W / O composition of Example 2 was added. Then, the mixture was filled in a cup and cooled with water to obtain a gel composition. Was. The riboflavin content of the gel composition of this test example was gel composition 10
It contains 10 mg per 0 g.

Comparative Example 3 50 parts by weight of medium-chain fatty acid triglyceride (Sunsoft MC)
T-6, manufactured by Taiyo Chemical Co., Ltd.), 10 parts by weight of polyglycerin condensed ricinoleate (Sunsoft 818)
H, manufactured by Taiyo Kagaku Co., Ltd.) and stirred at high speed with a homomixer (manufactured by Tokushu Kika Kogyo Co., Ltd.) while adding 40 parts by weight (pH 2.0) of a 2% riboflavin aqueous solution.
A W / O emulsion in which the average particle size of the internal aqueous phase was 0.4 μm by laser diffraction type particle size distribution measurement was prepared. A gel composition was prepared by adding 1.25 g of this internal aqueous phase W / O emulsion. The riboflavin content of the gel composition of this test example was 10 mg per 100 g of the gel composition. Using this as a control, a sensory test was conducted by 10 panelists to compare the masking properties of riboflavin with a unique flavor.

[0035]

[Table 5]

As a result, as shown in Table 5, W of Example 2
In the gel composition using the / O composition, the average was 1.
1. The control gel composition had an average score of 2.9, indicating an excellent taste with almost no specific flavor of riboflavin.

Application Example 1 After sufficiently mixing 300 ml of milk, 50 g of sugar, 2 g of high methoxyl pectin (HM pectin), 1 g of agar and 1 g of locust bean gum, 5 ml of a 20% citric acid solution
l, lemon juice 5ml, lemon flavor 0.3ml,
0.2 g of the W / O composition of Example 1 was gradually added,
The mixture was heated to 0 ° C., poured into a cup and cooled to prepare a gel composition, and the gel strength was measured. As a control, a gel composition to which 0.08 g of L-ascorbic acid crystals was added was prepared.

The decrease in gel strength observed when using L-ascorbic acid crystals was not observed in the gel composition reinforced with the W / O composition, indicating good storage stability.

Application Example 2 A powder obtained by mixing 20 g of skim milk powder, 50 g of sugar, 3 g of HM pectin, 1 g of agar, 1 g of guar gum, and 1 g of locust bean gum was completely dissolved in 300 ml of water, and then 1 g of citric acid and 1 g of powder flavor were prepared. 0.1 g of the W / O composition of Example 3 was gradually added, heated to 80 ° C., poured into a cup and cooled to prepare a gel composition, and the gel strength was measured. As a control, a gel composition containing 0.04 g of thiamine nitrate crystals was prepared.

The specific flavor observed when thiamine nitrate crystals were used was masked by the gel composition reinforced with the W / O composition, indicating a good flavor.

Application Example 3 2 g of sucrose ester (HLB 16) is dissolved in 8 g of 94% ethanol, 20 g of low methoxy pectin (LM pectin) is added and mixed, and then 70 g of granulated sugar is added and mixed. Grind with a hammer mill. This was sieved with 80 mesh and passed through 19 g, sucrose 60 g and glucose 20 g, and citric acid 0.7 g
g, 0.2 g of strawberry flavor, 0.1 g of sodium citrate, and 0.2 g of the W / O composition of Example 1, and dissolved in 180 ml of water. 180 ml of milk was added, and the mixture was quickly subdivided into small containers. The composition was prepared and the gel strength was measured. As a control, a gel composition to which 0.08 g of L-ascorbic acid crystals was added was prepared.

The decrease in gel strength observed when using L-ascorbin crystals was not observed in the gel composition reinforced with the W / O composition, indicating good storage stability.

Application Example 4 An aqueous solution containing 200 ml of milk, 24 g of whole fat condensed milk, 47 g of sugar and 3 g of HM pectin was heated to 90 ° C. and dissolved.
After cooling to 0 ° C., 5 ml of lemon juice and an appropriate amount of a 20% aqueous citric acid solution are gradually added to adjust the pH to 4. This is 80
Heat to ℃ and hold (Solution A). On the other hand, agar 0.9g,
0.6 g of locust bean gum and 100 ml of water are mixed and heated to 90 ° C. (Solution B). Add solution B to solution A held at 80 ° C. and add lemon flavor 0.3 m
1, 0.2 g of the W / O composition of Example 1 was added, the mixture was placed in a homogenizer, dispensed into a cup to prepare a gel composition, and the gel strength was measured. As a control, a gel composition to which 0.08 g of L-ascorbic acid crystals was added was prepared.

The decrease in gel strength observed when using L-ascorbic acid crystals was not observed in the gel composition reinforced with the W / O composition, indicating good storage stability.

[0045]

EFFECT OF THE INVENTION W / O comprising fine crystal of water-soluble vitamin of the present invention, glycerin fatty acid ester and neutral lipid
Gel compositions such as pudding, jelly, water candied, bavarois, mousse, whipped dessert and jelly beverages containing the composition do not have a decrease in gel strength, have a low syneresis rate, have excellent vitamin stability, Off taste is improved. The present invention solves the problem that has conventionally occurred by blending a water-soluble vitamin, and makes it possible to provide a stable gel composition to the market.

Continuation of the front page (72) Inventor Norio Sato 9-5 Akabori Shinmachi, Yokkaichi-shi, Mie Taiyo Chemical Co., Ltd. F-term (reference) 4B017 LC02 LC10 LE05 LK06 LK10 LK16 LP18 4B018 LB01 MD07 MD14 MD23 MD25 ME02 ME06 MF07 4B025 LB17 LG11 LG24 LG34 LP07 4B041 LC01 LC07 LD01 LD02 LD03 LK05 LK18 LK19 LP03

Claims (4)

[Claims] 1. A gel composition comprising a water-soluble vitamin fine particle crystal, a W / O composition comprising a glycerin fatty acid ester and a neutral lipid. 2. The water-soluble vitamin is vitamin C or vitamin.
B₁, Vitamin B ₂, Vitamin B₆,vitamin
B₁₂, Niacin, pantothenic acid, biotin and folic acid
One or more selected from the group consisting of
The gel composition according to claim 1, characterized in that: 3. The glycerin fatty acid ester is one or more selected from the group consisting of organic acid monoglycerides having an HLB of 4 or less, polyglycerin fatty acid esters and polyglycerin condensed ricinoleate. 3. The gel composition according to 2. 4. The gel composition according to claim 1, wherein the gel composition is one selected from the group consisting of pudding, jelly, water candied, bavarois, mousse, whipped dessert, and jelly beverage. Gel composition.