JP2016039811A - Jelly food product - Google Patents
Jelly food product Download PDFInfo
- Publication number
- JP2016039811A JP2016039811A JP2015193864A JP2015193864A JP2016039811A JP 2016039811 A JP2016039811 A JP 2016039811A JP 2015193864 A JP2015193864 A JP 2015193864A JP 2015193864 A JP2015193864 A JP 2015193864A JP 2016039811 A JP2016039811 A JP 2016039811A
- Authority
- JP
- Japan
- Prior art keywords
- mass
- jelly
- component
- gum
- food
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013305 food Nutrition 0.000 title claims abstract description 45
- 235000015110 jellies Nutrition 0.000 title abstract description 6
- 239000008274 jelly Substances 0.000 title abstract description 6
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- 235000005487 catechin Nutrition 0.000 claims abstract description 42
- 229920000642 polymer Polymers 0.000 claims abstract description 18
- 239000003349 gelling agent Substances 0.000 claims abstract description 15
- XUDNWQSXPROHLK-OACYRQNASA-N 2-phenyl-3-[(2s,3r,4s,5s,6r)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxychromen-4-one Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1=C(C=2C=CC=CC=2)OC2=CC=CC=C2C1=O XUDNWQSXPROHLK-OACYRQNASA-N 0.000 claims abstract description 13
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 claims abstract description 9
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Abstract
Description
本発明は、ゼリー状食品に関する。 The present invention relates to a jelly-like food.
近年、カテキン類に代表されるポリフェノールは、体脂肪低減作用をはじめ様々な生活習慣病予防に関連した生理機能を有することが明らかにされ注目を集めている。この生理機能を効率良く発現させるためにはその摂取量が重要であり、多量のポリフェノールを摂取するために、カテキン類を高濃度とした飲料やゼリー状食品、またサプリメント等が市販等されている。 In recent years, polyphenols typified by catechins have attracted attention because they have been shown to have physiological functions related to the prevention of various lifestyle-related diseases including body fat reduction. In order to efficiently express this physiological function, the amount of intake is important. In order to ingest a large amount of polyphenol, beverages and jelly-like foods with high concentrations of catechins, supplements, etc. are commercially available .
飲料にカテキン類を高濃度に配合する技術として、緑茶抽出物の濃縮物等の茶抽出物(特許文献1〜3)を利用し、カテキン類を飲料に溶解状態で添加する方法が知られている。しかしながら、カテキン類を高濃度に配合する対象となる飲料の種類(例えば、茶系飲料や、炭酸飲料等の非茶系飲料)によっては、カフェイン及び緑茶由来の苦渋味が残存し、飲料の商品価値が大きく低下することがあった。その苦渋味を改善する方法として、例えば、カテキン類とキナ酸との含有質量比を一定に制御する方法(特許文献4)、苦味抑制効果のあるサイクロデキストリンをカテキン類に対して一定量配合する方法(特許文献5)、茶葉からカテキン類を抽出して得られた茶葉抽出液を更に溶媒抽出することにより、苦味等の少ない高濃度カテキン類含有抽出液とする方法(特許文献6)などが提案されている。 As a technique for blending catechins in a beverage at a high concentration, a method of adding a catechin to a beverage in a dissolved state using a tea extract (Patent Documents 1 to 3) such as a concentrate of a green tea extract is known. Yes. However, depending on the type of beverage (for example, tea-based beverages and non-tea-based beverages such as carbonated beverages) to be mixed with catechins at a high concentration, the bitter and astringent taste derived from caffeine and green tea remains, There was a case where the commercial value was greatly reduced. As a method for improving the bitter and astringent taste, for example, a method for controlling the mass ratio of catechins and quinic acid to be constant (Patent Document 4), a cyclodextrin having a bitterness-inhibiting effect is blended in a certain amount with respect to catechins. A method (Patent Document 5), a method of extracting a tea leaf extract obtained by extracting catechins from tea leaves by further solvent extraction into a highly concentrated catechins-containing extract with little bitterness (Patent Document 6), etc. Proposed.
また、物性により苦渋味を改善する技術として、茶ポリフェノール濃度(A)を50〜1000mg%、ゲル強度(B)を15000〜20000N/m2、B/A比を20〜1000に制御することにより、食した際に口腔内での苦渋味成分の拡散を抑制したゼリー状食品が知られている(特許文献7)。 In addition, as a technique for improving bitterness and astringency by physical properties, the tea polyphenol concentration (A) is controlled to 50 to 1000 mg%, the gel strength (B) is controlled to 15000 to 20000 N / m 2 , and the B / A ratio is controlled to 20 to 1000. A jelly-like food that suppresses the diffusion of bitter and astringent components in the oral cavity when eaten is known (Patent Document 7).
ところで、カテキン類以外のフラボノイド類についても飲食品に配合することで種々の効果を奏することが報告されている。例えば、フラボノール配糖体の一種であるイソクエルシトリンは、ペプチド含有飲料においてそのペプチド臭の発生を抑制するための酸化防止剤(特許文献8)、ビタミン含有飲料においてビタミンの分解を防止するためのビタミン安定剤(特許文献9)、又は血管内皮細胞の機能改善剤(特許文献10、非特許文献1及び2)、高甘味度甘味料の呈味改善剤(特許文献11)などとして機能し得ることが報告されている。 By the way, it has been reported that flavonoids other than catechins also have various effects by being incorporated into food and drink. For example, isoquercitrin, which is a kind of flavonol glycoside, is an antioxidant for suppressing the generation of peptide odor in peptide-containing beverages (Patent Document 8), and for preventing the decomposition of vitamins in vitamin-containing beverages. It can function as a vitamin stabilizer (Patent Document 9), an agent for improving the function of vascular endothelial cells (Patent Document 10, Non-Patent Documents 1 and 2), a taste improving agent for high-intensity sweeteners (Patent Document 11), and the like. It has been reported.
上記特許文献1〜3においては飲料の形態であることに起因して、茶ポリフェノールに特有の苦渋味が口腔内で拡散、残留しやすいため、この風味が苦手である場合には飲用による茶ポリフェノールの摂取は非常に困難となる。また、錠剤やカプセル等の形態にすることで苦渋味を感じ難くなり、一度に多量の茶ポリフェノールを摂取することが可能であるが、濃度が高すぎるため胃腸への負担が大きく、また食品としての嗜好性に欠けるため、継続的に摂取し難い傾向がある。 In Patent Documents 1 to 3, the bitter and astringent taste peculiar to tea polyphenols tends to diffuse and remain in the oral cavity due to the beverage form, so if this flavor is not good, tea polyphenols by drinking Ingestion becomes very difficult. In addition, it becomes difficult to feel the bitter taste by making it into a form such as a tablet or capsule, and it is possible to ingest a large amount of tea polyphenol at a time, but because the concentration is too high, the burden on the gastrointestinal tract is large, and as a food Because of lack of palatability, it tends to be difficult to ingest continuously.
また、上記特許文献4〜6においては、カテキン類の苦渋味そのものを低減することを目的とするが、高濃度のカテキン類を含有する容器詰飲料においては苦渋味が口腔内で拡散、残留しやすいため、苦渋味を有する成分の低減や他の成分による抑制だけでは、その嗜好性を改善するには限界がある。
これに対し、上記特許文献7の方法によれば、苦渋味の口腔内での拡散、残留を効果的に抑制することができるが、そのゲル強度の高さから、容器からの出し易さを考えるとパウチ容器を採用することは困難なため、商品設計の自由度が制限されるという課題があった。また、パウチ容器用にゲル強度を一定範囲内に調整したとしても、非重合体カテキン類を増量すると口中で崩れ難くなり、食感が低下するという課題があることも判明した。
したがって、本発明は、高濃度の非重合体カテキン類とゲル化剤を含有し、容器から出し易く、かつ食感の良いゼリー状食品を提供することを課題とする。
Moreover, in the said patent documents 4-6, although it aims at reducing the bitterness taste of catechin itself, bitterness taste diffuses and remains in an oral cavity in the container-packed drink containing high concentration catechins. Since it is easy, there is a limit in improving the palatability only by the reduction | decrease of the component which has a bitter astringency, and suppression by another component.
On the other hand, according to the method of the above-mentioned Patent Document 7, it is possible to effectively suppress the diffusion and residual bitter taste in the oral cavity, but from the high gel strength, it is easy to take out from the container. Considering that it is difficult to adopt a pouch container, there is a problem that the degree of freedom in product design is limited. It was also found that even when the gel strength was adjusted within a certain range for a pouch container, when the amount of non-polymer catechins was increased, it became difficult to collapse in the mouth, and the texture was lowered.
Therefore, an object of the present invention is to provide a jelly-like food that contains a high concentration of non-polymer catechins and a gelling agent, is easily taken out from a container, and has a good texture.
本発明者は、上記課題を解決すべく検討した結果、ゲル化剤を含有するゼリー状食品において、非重合体カテキン類を増量した場合でも、非重合体カテキン類と同じフラボノイド類に属する物質のうち、特定構造を有するフラボノール配糖体を配合すると、容器からの出し易さの指標であるゲル強度への影響を抑制しつつ、食感が良好となることを見出し、本発明を完成した。 As a result of studying to solve the above-mentioned problems, the present inventor has found that a substance belonging to the same flavonoids as non-polymer catechins can be obtained in a jelly-like food containing a gelling agent even when the amount of non-polymer catechins is increased. Among these, when a flavonol glycoside having a specific structure was blended, it was found that the texture was improved while suppressing the influence on the gel strength, which is an index of ease of removal from the container, and the present invention was completed.
すなわち、本発明は、次の成分(A)〜(C);
(A)非重合体カテキン類:0.1〜0.5質量%、
(B)下記一般式(1)で表されるフラボノール配糖体の少なくとも1種:0.005質量%以上、及び
(C)ゲル化剤
を含有する、ゼリー状食品を提供するものである。
That is, the present invention includes the following components (A) to (C);
(A) Non-polymer catechins: 0.1 to 0.5% by mass,
(B) A jelly-like food containing at least one flavonol glycoside represented by the following general formula (1): 0.005% by mass or more and (C) a gelling agent is provided.
(式中、R1〜R7はそれぞれ独立に水素原子、水酸基又はメトキシ基を示し、Raはβ−グルコシル基又はβ−ラムノシル基を示し、Rbはα−ラムノシル基又は水素原子を示し、Rcはα−グルコシル基を示し、nは0〜10の整数を示す。) (In the formula, R 1 to R 7 each independently represents a hydrogen atom, a hydroxyl group or a methoxy group, R a represents a β-glucosyl group or β-rhamnosyl group, and R b represents an α-rhamnosyl group or a hydrogen atom. , R c represents an α-glucosyl group, and n represents an integer of 0 to 10.)
本発明によれば、ゲル化剤を含有するゼリー状食品において、高濃度の非重合体カテキン類を含有するにも拘わらず、容器からの出し易さに影響を与えず、かつ口中で崩れ易くて食感の良いゼリー状食品を提供することができる。 According to the present invention, in a jelly-like food containing a gelling agent, although it contains a high concentration of non-polymer catechins, it does not affect the ease of taking out from a container and is easily broken in the mouth. A jelly-like food with a good texture can be provided.
先ず、本明細書で使用する用語について説明する。
本発明のゼリー状食品における「ゼリー状」とは、分散媒である液体中に分散質が分散した系の状態であって、常温下、外力が付加されない限り流動性を示さない系の状態をいう。すなわち、本発明に係る「ゼリー状」には、その保形性が保持されていれば、比較的軟らかい物性を有する半固形状のものに限定されず、ストロー等で飲めるような飲料状のものも包含される。
本発明において「(A)非重合体カテキン類」とは、カテキン、ガロカテキン、カテキンガレート及びガロカテキンガレート等の非エピ体カテキン類と、エピカテキン、エピガロカテキン、エピカテキンガレート及びエピガロカテキンガレート等のエピ体カテキン類を併せての総称であり、非重合体カテキン類の含有量は、上記8種の合計量に基づいて定義される。
First, terms used in this specification will be described.
The “jelly-like” in the jelly-like food of the present invention is a state of a system in which a dispersoid is dispersed in a liquid that is a dispersion medium, and a state of a system that does not exhibit fluidity at room temperature unless an external force is applied. Say. That is, the “jelly shape” according to the present invention is not limited to a semi-solid material having relatively soft physical properties as long as the shape retaining property is maintained, and a beverage-like material that can be drunk with a straw or the like. Are also included.
In the present invention, “(A) non-polymer catechins” means non-epimeric catechins such as catechin, gallocatechin, catechin gallate and gallocatechin gallate, epicatechin, epigallocatechin, epicatechin gallate and epigallocatechin gallate. In other words, the content of non-polymer catechins is defined based on the total amount of the above eight types.
次に、本発明のゼリー状食品について説明する。
本発明のゼリー状食品は、一定濃度の(A)非重合体カテキン類と、(C)ゲル化剤を含有するゼリー状食品に、(B)上記一般式(1)で表されるフラボノール配糖体の少なくとも1種を一定量含有せしめたものである。
Next, the jelly-like food of the present invention will be described.
The jelly-like food of the present invention comprises (B) a flavonol distribution represented by the above general formula (1) on a jelly-like food containing a certain concentration of (A) non-polymer catechins and (C) a gelling agent. A certain amount of at least one saccharide is contained.
本発明のゼリー状食品中の(A)非重合体カテキン類の含有量は0.1〜0.5質量%であるが、風味及び生理効果の点から、その下限は0.15質量%、更に0.2質量%、特に0.25質量%であることが好ましく、他方上限は0.4質量%、特に0.35質量%であることが好ましい。 The content of (A) non-polymer catechins in the jelly-like food of the present invention is 0.1 to 0.5% by mass, but from the viewpoint of flavor and physiological effect, the lower limit is 0.15% by mass, Further, it is preferably 0.2% by mass, particularly preferably 0.25% by mass, and the upper limit is preferably 0.4% by mass, particularly preferably 0.35% by mass.
本発明のゼリー状食品中の(A)非重合体カテキン類の含有量を上記範囲とするには、緑茶抽出物を使用することが好ましい。緑茶抽出物としては、例えば、緑茶葉から得られた緑茶抽出液が挙げられる。緑茶葉としては、より具体的には、Camellia属、例えばC.sinensis、C.assamica及びやぶきた種又はそれらの雑種等から得られる茶葉から製茶された緑茶葉が挙げられる。製茶された緑茶葉としては、煎茶、番茶、玉露、てん茶、釜炒り茶等が挙げられる。また、超臨界状態の二酸化炭素接触処理を施した緑茶葉を用いてもよい。抽出方法としては、攪拌抽出、カラム法、ドリップ抽出など従来の方法を採用することができる。また、抽出時の水にあらかじめアスコルビン酸ナトリウムなどの有機酸又は有機酸塩類を添加してもよい。更に、煮沸脱気や窒素ガス等の不活性ガスを通気して溶存酸素を除去しつつ、いわゆる非酸化的雰囲気下で抽出する方法も併用してもよい。このようにして得られた緑茶抽出物は、そのままでも、乾燥、濃縮しても本発明のゼリー状食品の調製に使用できる。緑茶抽出物の形態としては、液体、スラリー、半固体、固体の状態が挙げられる。 In order to make the content of (A) non-polymer catechins in the jelly-like food of the present invention within the above range, it is preferable to use a green tea extract. Examples of the green tea extract include a green tea extract obtained from green tea leaves. More specifically, examples of green tea leaves include the genus Camellia, such as C.I. sinensis, C.I. Examples include green tea leaves made from tea leaves obtained from assamica and Yabukita seeds or hybrids thereof. Examples of green tea leaves that have been made include Sencha, Bancha, Gyokuro, Tencha, and roasted tea. Moreover, you may use the green tea leaf which performed the carbon dioxide contact process of the supercritical state. As the extraction method, conventional methods such as stirring extraction, column method, drip extraction and the like can be adopted. Moreover, you may add organic acids or organic acid salts, such as sodium ascorbate, to the water at the time of extraction beforehand. Further, a method of extracting under a so-called non-oxidizing atmosphere while removing dissolved oxygen by bubbling degassing or inert gas such as nitrogen gas may be used in combination. The green tea extract thus obtained can be used as it is, dried or concentrated to prepare the jelly-like food of the present invention. Examples of the green tea extract include liquid, slurry, semi-solid, and solid state.
本発明のゼリー状食品に使用する緑茶抽出物として、緑茶葉から抽出した緑茶抽出液を使用する代わりに、緑茶抽出液の濃縮物を水又は有機溶媒に溶解又は希釈して用いても、緑茶抽出液と緑茶抽出液の濃縮物とを併用してもよい。ここで、緑茶抽出液の濃縮物とは、緑茶葉から熱水又は水溶性有機溶媒により抽出された抽出液を濃縮したものであり、例えば、特開昭59−219384号公報、特開平4−20589号公報、特開平5−260907号公報、特開平5−306279号公報等に記載されている方法により調製したものをいう。緑茶抽出液の濃縮物として市販品を使用してもよく、例えば、三井農林社製「ポリフェノン」、伊藤園社製「テアフラン」、太陽化学社製「サンフェノン」等の固体状の粗カテキン製剤を用いることもできる。
また、緑茶抽出物以外のカテキン含有植物抽出物を使用することもできる。
As a green tea extract used in the jelly-like food of the present invention, instead of using a green tea extract extracted from green tea leaves, the green tea extract concentrate may be used by dissolving or diluting in water or an organic solvent. You may use together an extract and the concentrate of a green tea extract. Here, the concentrate of green tea extract is obtained by concentrating an extract extracted from green tea leaves with hot water or a water-soluble organic solvent. For example, JP-A-59-219384 and JP-A-4- This refers to those prepared by the methods described in JP-A-20589, JP-A-5-260907, JP-A-5-306279, and the like. Commercially available products may be used as the concentrate of the green tea extract. For example, solid crude catechin preparations such as “Polyphenone” manufactured by Mitsui Norin Co., Ltd., “Theafuran” manufactured by ITO EN, and “Sunphenon” manufactured by Taiyo Kagaku Co., Ltd. are used. You can also.
A catechin-containing plant extract other than the green tea extract can also be used.
本発明のゼリー状食品中の(B)フラボノール配糖体は、下記一般式(1)で表される化合物であり、アグリコンがフラボノールである配糖体である。本発明における「フラボノール配糖体」には、天然物であるフラボノール配糖体のみならず、これに酵素処理等により糖を付加させたもの(以下「糖付加物」という)も含まれるものとする。
本発明においては、成分(B)から選択される1種又は2種以上を組み合わせて用いる
ことができる。
The (B) flavonol glycoside in the jelly-like food of the present invention is a compound represented by the following general formula (1), and is a glycoside whose aglycone is a flavonol. The “flavonol glycoside” in the present invention includes not only a flavonol glycoside that is a natural product, but also a product obtained by adding a sugar by enzymatic treatment or the like (hereinafter referred to as “sugar adduct”). To do.
In the present invention, one or a combination of two or more selected from component (B) can be used.
(式中、R1〜R7はそれぞれ独立に水素原子、水酸基又はメトキシ基を示し、Raはβ−グルコシル基又はβ−ラムノシル基を示し、Rbはα−ラムノシル基又は水素原子を示し、Rcはα−グルコシル基を示し、nは0〜10の整数を示す。) (In the formula, R 1 to R 7 each independently represents a hydrogen atom, a hydroxyl group or a methoxy group, R a represents a β-glucosyl group or β-rhamnosyl group, and R b represents an α-rhamnosyl group or a hydrogen atom. , R c represents an α-glucosyl group, and n represents an integer of 0 to 10.)
このようなフラボノール配糖体は、例えば、エンジュ、小豆等の豆類、ヤマモモ、ミカン等の柑橘類、ソバ、ドクダミ等の植物から抽出することにより得ることができるが、必要により当該抽出物を加水分解してもよい。
本発明における(B)フラボノール配糖体は、水への溶解性、風味の点から、イソクエルシトリン(上記式(1)において、R1、R2、R4及びR6が水酸基、R3、R5及びR7が水素原子、Raがβ−グルコシル基、Rbが水素原子、Rcが水素原子である化合物)に糖を付加したもの(上記式(1)において、nが0〜10のもの)が好ましい。その製造法は、イソクエルシトリンを澱粉の存在下に糖転移酵素を作用させて配糖化したものや、ルチン(上記式(1)において、R1、R2、R4及びR6が水酸基、R3、R5及びR7が水素原子、Raがβ−グルコシル基、Rbがα−ラムノシル基、Rcが水素原子である化合物)に部分加水分解酵素を作用させて糖鎖部に含まれるラムノシル基を除去した後、澱粉の存在下に糖転移酵素を作用させ配糖化したものが挙げられる。また、上記ルチンに部分加水分解酵素を作用させずにラムノシル基を残したまま、澱粉の存在下に糖転位酵素を作用させて配糖化したものを用いることもできる。これら酵素処理物は、一般式(1)におけるRaに、Rcとしてグルコース1〜10個がα−1,4結合した化合物又はそれらの混合物である。
上記酵素処理物は、例えば、酵素処理イソクエルシトリン、酵素処理ルチンとして商業的に入手することも可能である。中でも、水への溶解性、風味の点から、酵素処理イソクエルシトリンが好適に使用される。
Such flavonol glycosides can be obtained, for example, by extracting from beans such as Enju and red beans, citrus fruits such as bayberry and mandarin orange, buckwheat and dokudami, but if necessary, the extract can be hydrolyzed. May be.
In the present invention, (B) flavonol glycoside is isoquercitrin (in the above formula (1), R 1 , R 2 , R 4 and R 6 are hydroxyl groups, from the viewpoint of solubility in water and flavor, R 3 , R 5 and R 7 are hydrogen atoms, R a is a β-glucosyl group, R b is a hydrogen atom, and R c is a hydrogen atom) (in the above formula (1), n is 0) To 10). The production method includes glycosylation of isoquercitrin by the action of glycosyltransferase in the presence of starch, rutin (in the above formula (1), R 1 , R 2 , R 4 and R 6 are hydroxyl groups, R 3 , R 5 and R 7 are hydrogen atoms, R a is a β-glucosyl group, R b is an α-rhamnosyl group, and R c is a hydrogen atom) and a hydrolase is allowed to act on the sugar chain. Examples thereof include those obtained by removing the contained rhamnosyl group and then glycosylated with the action of glycosyltransferase in the presence of starch. Alternatively, the rutin can be glycosylated by allowing a glycosyltransferase to act in the presence of starch while leaving a rhamnosyl group without allowing a partial hydrolase to act. These enzyme-treated products are compounds in which 1 to 10 glucoses are α-1,4 linked as R c to R a in the general formula (1), or a mixture thereof.
The enzyme-treated product can also be obtained commercially as, for example, enzyme-treated isoquercitrin and enzyme-treated rutin. Among these, enzyme-treated isoquercitrin is preferably used from the viewpoint of solubility in water and flavor.
本発明においては、上記一般式(1)で表されるフラボノール配糖体として下記のものが好適に使用される。
Raとしてはβ−グルコシル基及びβ−ラムノシル基が挙げられるが、このうち、β−グルコシル基が好ましい。ここで、Raにおける「β−グルコシル基」とはβ−グルコースの1位及び6位、又は1位、4位及び6位の水酸基の水素原子を除いた残基をいい、「β−ラムノシル基」とはβ−ラムノースの1位及び4位の水酸基の水素原子を除いた残基をいう。
Rbがα−ラムノシル基であるとき、nは1〜4が好ましく、これらの混合物であることが特に好ましい。また、Rbが水素原子であるとき、nは0〜7が好ましく、これらの混合物であることが特に好ましい。ここで、Rbにおける「α−ラムノシル基」とはα−ラムノースの1位の水酸基の水素原子を除いた残基をいい、Rcにおける「α−グルコシル基」とはα−グルコースの1位及び4位の水酸基又は1位の水酸基の水素原子を除いた残基をいう。
R1〜R7はそれぞれ独立に水素原子、水酸基又はメトキシ基を示すが、R1〜R7のうち、R1〜R3の少なくとも1つと、R4及びR6が水酸基であり、かつ残基が水素原子であることが好ましく、R1、R2、R4及びR6が水酸基であるか、又はR1〜R3、R4及びR6が水酸基であり、かつ残基が水素原子であることが特に好ましい。
In the present invention, the following compounds are preferably used as the flavonol glycoside represented by the general formula (1).
The R a include beta-glucosyl group and beta-rhamnosyl group, of which, beta-glucosyl group are preferred. Here, the “β-glucosyl group” in R a is a residue obtained by removing the hydrogen atoms of the 1-position and 6-position, or the 1-position, 4-position and 6-position hydroxyl group of β-glucose, and “β-rhamnosyl” The “group” refers to a residue obtained by removing the hydrogen atoms of the 1-position and 4-position hydroxyl group of β-rhamnose.
When R b is an α-rhamnosyl group, n is preferably 1 to 4, and particularly preferably a mixture thereof. In addition, when R b is a hydrogen atom, n is preferably 0 to 7, and particularly preferably a mixture thereof. Here, the “α-rhamnosyl group” in R b means a residue obtained by removing the hydrogen atom of the hydroxyl group at the 1-position of α-rhamnose, and the “α-glucosyl group” in R c means the 1-position of α-glucose. And a residue obtained by removing a hydrogen atom from the hydroxyl group at the 4-position or the hydroxyl group at the 1-position.
R 1 to R 7 each independently represent a hydrogen atom, a hydroxyl group or a methoxy group, and among R 1 to R 7 , at least one of R 1 to R 3 , R 4 and R 6 are hydroxyl groups, and the remaining The group is preferably a hydrogen atom, and R 1 , R 2 , R 4 and R 6 are hydroxyl groups, or R 1 to R 3 , R 4 and R 6 are hydroxyl groups, and the residue is a hydrogen atom. It is particularly preferred that
本発明のゼリー状食品中の(B)上記一般式(1)で表されるフラボノール配糖体の含有量は0.005質量%以上であるが、食感の点から、その下限は0.01質量%、更に0.02質量%、特に0.03質量%であることが好ましく、他方上限は0.5質量%、更に0.3質量%、特に0.1質量%であることが好ましい。 The content of (B) the flavonol glycoside represented by the general formula (1) in the jelly-like food of the present invention is 0.005% by mass or more. It is preferably 01% by mass, more preferably 0.02% by mass, especially 0.03% by mass, while the upper limit is preferably 0.5% by mass, more preferably 0.3% by mass, especially 0.1% by mass. .
本発明のゼリー状食品中の成分(A)と成分(B)との含有質量比は、成分(A)の質量%をWA、成分Bの質量%をWBとしたときに、下記数式(1);
(数1)
(WB)/(WA)2≧0.06(/質量%) (1)
に示す関係を満たすことが好ましい。(WB)/(WA)2は、食感の観点から、更に0.08(/質量%)以上、特に0.1(/質量%)以上であることが好ましく、他方上限は1(/質量%)、更に0.7(/質量%)、特に0.5(/質量%)であることが好ましい。
Containing mass ratios of the components of the jelly-like food of the present invention (A) and component (B), the weight% of component (A) W A, the weight% of component B when the W B, the following equation (1);
(Equation 1)
(W B ) / (W A ) 2 ≧ 0.06 (/ mass%) (1)
It is preferable to satisfy the relationship shown in FIG. From the viewpoint of texture, (W B ) / (W A ) 2 is preferably 0.08 (/ mass%) or more, particularly preferably 0.1 (/ mass%) or more, and the upper limit is 1 ( / Mass%), 0.7 (/ mass%), particularly 0.5 (/ mass%) is preferable.
本発明のゼリー状食品において、(C)ゲル化剤としては、グルコマンナン、カラギーナン、ローカストビーンガム、キサンタンガム、グァーガム、ジェランガム、タラガム、トラガントガム、カードラン、ナタデココ、ゼラチン、ペクチン、アルギン酸ナトリウム、寒天等が挙げられる。これらは単独で使用しても良いが、異種のものを複数使用することが好ましい。これにより、所望の弾性及び粘性に調整することが容易になり、種々の食感及び食味のゼリー状食品とすることができる。特に、グルコマンナンは弾性を高めて保水力を向上させる性質があり、また、カラギーナンやキサンタンガム等の他のゲル化剤は粘性を付与する性質がある。そこで、グルコマンナンにカラギーナンやキサンタンガム等を組み合わせると、保水力がありかつ耐崩壊性に優れたゲルを形成することができ、カテキン類由来の苦渋味成分の口腔内拡散を効果的に抑制するため、風味の点から好ましい。 In the jelly-like food of the present invention, (C) as a gelling agent, glucomannan, carrageenan, locust bean gum, xanthan gum, guar gum, gellan gum, tara gum, tragacanth gum, curdlan, natadeco, gelatin, pectin, sodium alginate, agar, etc. Is mentioned. These may be used alone, but it is preferable to use a plurality of different types. Thereby, it becomes easy to adjust to desired elasticity and viscosity, and it can be set as the jelly-like food of various texture and taste. In particular, glucomannan has the property of enhancing elasticity and improving water retention, and other gelling agents such as carrageenan and xanthan gum have the property of imparting viscosity. Therefore, combining glucomannan with carrageenan, xanthan gum, etc. can form a gel with water retention and excellent disintegration resistance, effectively suppressing the intraoral diffusion of bitter-tasting ingredients derived from catechins From the point of flavor, it is preferable.
本発明のゼリー状食品は、カテキン類由来の呈味を効果的に改善し、かつ容器から出し易くなる点から、ゲル強度を5,000〜30,000N/m2とすることが好ましく、更に6,000〜20,000N/m2、特に8,000〜18,000N/m2、殊更10,000〜15,000N/m2とすることが好ましい。ここで、「ゲル強度」とは、破断応力値、すなわち後掲の実施例に記載の方法にしたがって試料にプランジャーにより一定速度で圧力を加えた際に試料が破断される直前の瞬間応力値を指し、圧力を加えた部分の単位面積当たりの応力で表されるものである。ゲル強度は、その値が低いと、軟らかな食感を呈し、逆に数値が高いと、硬い食感を呈する。 The jelly-like food of the present invention preferably has a gel strength of 5,000 to 30,000 N / m 2 from the viewpoint that it effectively improves the taste derived from catechins and can be easily taken out from the container. 6,000~20,000N / m 2, in particular 8,000~18,000N / m 2, it is preferable to intentionally 10,000~15,000N / m 2. Here, the “gel strength” is a breaking stress value, that is, an instantaneous stress value immediately before the sample is broken when a pressure is applied to the sample with a plunger at a constant speed according to the method described in the following examples. It is expressed by the stress per unit area of the portion where pressure is applied. When the value of the gel strength is low, a soft texture is exhibited, and when the value is high, a hard texture is exhibited.
本発明のゼリー状食品において、(C)ゲル化剤の含有量はゲル化剤の種類により異なるが、ゼリー状食品中に合計0.1〜1質量%であることが、ゲル強度が上記範囲内となる点から好ましく、更に0.2〜0.6質量%、特に0.3〜0.45質量%であることが好ましい。また、グルコマンナンとカラギーナンとを組み合わせる場合には、カラギーナン/グルコマンナンの質量比を1〜3、更に1.2〜2.5、特に1.3〜2.3とすることが、保水力がありかつ耐崩壊性に優れたゲルを形成し、カテキン由来の苦渋を効果的に抑制することができる点から好ましい。 In the jelly-like food of the present invention, the content of the gelling agent (C) varies depending on the type of the gelling agent, but the gel strength is in the above range to be 0.1 to 1% by mass in the jelly-like food. It is preferable from the point which becomes inside, and it is further preferable that it is 0.2-0.6 mass%, especially 0.3-0.45 mass%. In addition, when combining glucomannan and carrageenan, the water retention can be increased by setting the carrageenan / glucomannan mass ratio to 1 to 3, more preferably 1.2 to 2.5, and particularly 1.3 to 2.3. It is preferable in that it can form a gel having excellent disintegration resistance and can effectively suppress catechin-derived bitterness.
本発明のゼリー状食品は、20℃におけるpHを2〜7、更に2.5〜6.5、特に3〜6とすることが、ゲル強度の点、風味、非重合体カテキン類の安定性の点から好ましい。pHを調整するには、有機酸類、無機酸類、酸味料、pH調整剤等を用いることができる。 In the jelly-like food of the present invention, the pH at 20 ° C. is 2 to 7, more preferably 2.5 to 6.5, and particularly 3 to 6 in terms of gel strength, flavor, and stability of non-polymer catechins. From the point of view, it is preferable. In order to adjust the pH, organic acids, inorganic acids, acidulants, pH adjusters and the like can be used.
本発明のゼリー状食品は、(D)甘味料を含有することが、カテキン類由来の苦渋味を効果的に抑えて風味良好とする点から好ましい。(D)甘味料としては、天然から得られる炭水化物、グリセロール類、人工甘味料が例示され、これらは単独で又は2種以上を組み合わせて使用することができる。
炭水化物としては、例えば、単糖、オリゴ糖、複合多糖、糖アルコールが例示され、ブドウ糖、ショ糖、果糖、ブドウ糖果糖液糖、果糖ブドウ糖液糖及びエリスリトールから選ばれる1種又は2種以上を含有することが好ましい。グリセロール類としては、グリセロール等の多価アルコールが例示される。人工甘味料としては、例えば、アスパルテーム、スクラロース、サッカリンなどの高甘度甘味料が例示される。
中でも、スクラロースは、甘みの立ち上がりが速く、しかもその甘みが安定して持続するという味質を有するため、非重合体カテキン類由来の苦味が立ち上がる前にスクラロースの甘みにより食した際の初期の異味だけなく食した後の喉越しを効果的に改善することができる。
It is preferable that the jelly-like food of the present invention contains (D) a sweetener from the viewpoint of effectively suppressing the bitter astringency derived from catechins and improving the flavor. Examples of (D) sweeteners include carbohydrates obtained from nature, glycerols, and artificial sweeteners, and these can be used alone or in combination of two or more.
Examples of the carbohydrate include monosaccharides, oligosaccharides, complex polysaccharides, and sugar alcohols, and include one or more selected from glucose, sucrose, fructose, glucose fructose liquid sugar, fructose glucose liquid sugar, and erythritol. It is preferable to do. Examples of glycerols include polyhydric alcohols such as glycerol. Examples of the artificial sweetener include high sweetness sweeteners such as aspartame, sucralose, and saccharin.
Above all, sucralose has a taste that the sweetness rises quickly and that the sweetness is stable and lasts, so the initial off-taste when eaten by the sweetness of sucralose before the bitterness derived from non-polymer catechins rises. Not only can it effectively improve the throat after eating.
なお、(D)甘味料の含有量は甘味料の種類に応じて適宜決定することが可能であるが、ショ糖の甘味度に換算して10〜30%、更に12〜28%、特に15〜25%となる量とすることが、カテキン類由来の呈味を効果的に改善して風味良好とする点から好ましい。 The content of the (D) sweetener can be appropriately determined according to the type of sweetener, but it is 10 to 30% in terms of the sweetness of sucrose, further 12 to 28%, particularly 15 The amount of ˜25% is preferable from the viewpoint of effectively improving the taste derived from catechins and improving the flavor.
本発明のゼリー状食品は、(E)酸味料を含有することが、カテキン類由来の呈味を効果的に改善して風味良好とする点から好ましい。(E)酸味料としては、クエン酸、酒石酸、リンゴ酸等から選ばれる1種又は2種以上を含有することが好ましく、中でもクエン酸を含有することが好ましい。
(E)酸味料の含有量は、酸味料の種類に応じて適宜決定することが可能であるが、本発明のゼリー状食品中に合計0.3〜1質量%、特に0.4〜0.8質量%であることが好ましい。
It is preferable that the jelly-like food of the present invention contains (E) a sour agent from the viewpoint of effectively improving the taste derived from catechins and improving the flavor. (E) As a sour agent, it is preferable to contain the 1 type (s) or 2 or more types chosen from a citric acid, tartaric acid, malic acid, etc., and it is preferable to contain a citric acid especially.
(E) The content of the sour agent can be appropriately determined according to the type of the sour agent, but the total amount is 0.3 to 1% by mass, particularly 0.4 to 0 in the jelly-like food of the present invention. It is preferably 8% by mass.
本発明のゼリー状食品は、その他必要により、酸化防止剤、香料、有機酸塩類、無機酸塩類、無機塩類、色素類、乳化剤、保存料、調味料、ガム、油、ビタミン、アミノ酸、果汁エキス類、野菜エキス類、花蜜エキス類、品質安定剤等の添加剤を単独で、あるいは複数含有してもよい。 If necessary, the jelly-like food of the present invention comprises an antioxidant, a fragrance, an organic acid salt, an inorganic acid salt, an inorganic salt, a pigment, an emulsifier, a preservative, a seasoning, a gum, an oil, a vitamin, an amino acid, and a fruit juice extract. , Vegetable extracts, nectar extracts, and quality stabilizers may be used alone or in combination.
本発明のゼリー状食品は、ゲル強度にもよるが、種々の容器に詰めることができる。例えば、ゲル強度が8,000〜25,000N/m2であれば、ポリエチレンテレフタレート、アルミ、ナイロン、ポリエチレン等を主成分とする成形容器(いわゆるパウチ容器)に充填して提供することができる。また、ゲル強度が8,000N/m2未満であれば、ポリエチレンテレフタレートを主成分とする成形容器(いわゆるPETボトル)、金属缶、金属箔やプラスチックフィルムと複合された紙容器、瓶等の通常の包装容器に充填して提供することができる。 The jelly-like food of the present invention can be packed in various containers depending on the gel strength. For example, when the gel strength is 8,000 to 25,000 N / m 2, it can be provided by filling a molded container (so-called pouch container) mainly composed of polyethylene terephthalate, aluminum, nylon, polyethylene or the like. Also, if the gel strength is less than 8,000 N / m 2 , it is usually used for molded containers (so-called PET bottles) mainly composed of polyethylene terephthalate, metal cans, paper containers combined with metal foil or plastic film, bottles, etc. It can be provided by filling the packaging container.
(1)緑茶抽出物の製造法
緑茶抽出物 (ポリフェノンHG、三井農林社製)200gを常温、250r/min攪拌条件下の95質量%エタノール水溶液800g中に分散させ、酸性白土ミズカエース#600(水澤化学社製)100gを投入後、約10分間攪拌を続けた。その後、2号ろ紙でろ過した。その後、活性炭16gを添加し再び2号ろ紙でろ過した。次に0.2μmメンブランフィルターによって再ろ過し、濁りの除去を行った。40℃、0.0272kg/cm2でエタノールを留去し、イオン交換水でカテキン類濃度を調整して緑茶精製物を得た。緑茶抽出物の水溶液中のカテキン濃度は14.8質量%であった。
(1) Manufacturing method of green tea extract 200 g of green tea extract (Polyphenone HG, manufactured by Mitsui Norinsha) was dispersed in 800 g of a 95% by weight ethanol aqueous solution under a stirring condition of 250 r / min at room temperature, and acid clay Mizuka Ace # 600 (Mizusawa) After adding 100 g of Chemical), stirring was continued for about 10 minutes. Then, it filtered with No. 2 filter paper. Thereafter, 16 g of activated carbon was added and filtered again with No. 2 filter paper. Next, it was re-filtered through a 0.2 μm membrane filter to remove turbidity. Ethanol was distilled off at 40 ° C. and 0.0272 kg / cm 2 , and the concentration of catechins was adjusted with ion-exchanged water to obtain a purified green tea product. The catechin concentration in the aqueous solution of the green tea extract was 14.8% by mass.
(2)非重合体カテキン類の測定
試料溶液をフィルター(0.45μm)で濾過し、高速液体クロマトグラフ(型式SCL−10AVP、島津製作所製)を用い、オクタデシル基導入液体クロマトグラフ用パックドカラムL−カラムTM ODS(4.6mmφ×250mm:財団法人 化学物質評価研究機構製)を装着し、カラム温度35℃でグラジエント法により分析した。移動相A液は酢酸を0.1mol/L含有する蒸留水溶液、移動相B液は酢酸を0.1mol/L含有するアセトニトリル溶液とし、試料注入量は20μL、UV検出器波長は280nmの条件で行った。
(2) Measurement of non-polymer catechins The sample solution is filtered through a filter (0.45 μm), and a high-performance liquid chromatograph (model SCL-10AVP, manufactured by Shimadzu Corporation) is used to pack a packed column L for octadecyl group-introduced liquid chromatograph. -Column TM ODS (4.6 mmφ x 250 mm: manufactured by Chemicals Evaluation and Research Institute) was mounted and analyzed by a gradient method at a column temperature of 35 ° C. The mobile phase A solution is a distilled aqueous solution containing 0.1 mol / L of acetic acid, the mobile phase B solution is an acetonitrile solution containing 0.1 mol / L of acetic acid, the sample injection volume is 20 μL, and the UV detector wavelength is 280 nm. went.
(3)フラボノール配糖体の測定
試料溶液をフィルター(0.45μm)で濾過し、高速液体クロマトグラフ(型式Waters2695、WATERS製)を用い、カラムはShimpach VP ODS(150×4.6mmI.D.)を装着し、カラム温度40℃でグラディエント法により行った。移動相C液はリン酸を0.05質量%含有する蒸留水溶液、移動相D液はメタノール溶液とし、流速は1mL/L、試料注入量は10μL、UV検出器波長は368nmの条件で行った。なお、グラディエントの条件は、以下のとおりである。
(3) Measurement of flavonol glycoside The sample solution was filtered with a filter (0.45 μm), and a high-performance liquid chromatograph (model Waters 2695, manufactured by WATERS) was used, and the column was Shimpach VP ODS (150 × 4.6 mm ID). And a gradient method at a column temperature of 40 ° C. The mobile phase C solution was a distilled aqueous solution containing 0.05% by mass of phosphoric acid, the mobile phase D solution was a methanol solution, the flow rate was 1 mL / L, the sample injection amount was 10 μL, and the UV detector wavelength was 368 nm. . The gradient conditions are as follows.
時間(分) C液濃度(体積%) D液濃度(体積%)
0 95% 5%
20 80% 20%
40 30% 70%
41 0% 100%
46 0% 100%
47 95% 5%
60 95% 5%
Time (min) Concentration of liquid C (volume%) Concentration of liquid D (volume%)
0 95% 5%
20 80% 20%
40 30% 70%
4 10% 100%
460% 100%
47 95% 5%
60 95% 5%
(4)ゲル強度の測定
ゲル強度は、EZ Test 小型卓上試験機(島津製作所)を用い、以下の条件で測定した。
・プランジャー :直径3mm
・プランジャー移動速度 :2.5mm/秒
・試料サイズ :内径約30mmの容器に25mmの高さに充填
・測定温度 :室温(25℃)
(4) Measurement of gel strength Gel strength was measured using the EZ Test small desktop testing machine (Shimadzu Corporation) under the following conditions.
-Plunger: 3mm in diameter
・ Plunger moving speed: 2.5 mm / second ・ Sample size: Filling a container with an inner diameter of about 30 mm to a height of 25 mm ・ Measurement temperature: Room temperature (25 ° C.)
(5)食感の評価
各ゼリー状食品について、専門パネル3名による食感評価を行った。食感の評価は、食した際の口の中でのゼリーの崩壊しやすさを下記の基準で評価し、各パネルの評点の平均値をもって評価値とした。
3:口の中で崩壊し易い
2:口の中でやや崩壊し易い
1:口の中で崩壊し難い
0:口の中で非常に崩壊し難い
(5) Evaluation of texture The texture of each jelly-like food was evaluated by three specialist panels. The evaluation of the texture was based on the following criteria to evaluate the ease of disintegration of the jelly in the mouth when eating, and the average value of the scores of each panel was used as the evaluation value.
3: Easily disintegrates in mouth 2: Slightly disintegrates in mouth 1: Difficult to disintegrate in mouth 0: Very difficult to disintegrate in mouth
(6)容器からの出し易さの評価
各ゼリー状食品を、本体がポリエチレンテレフタレート、アルミ、ナイロン、ポリエチレンが積層された、容量200mLで、取り出し口が内径10mm、長さ40mmのパウチ容器に180g充填し、5℃にて48時間保存後、専門パネル3名により、上記食感評価の際の容器からの出し易さについて、下記の基準で評価した。各パネルの評点の平均値をもって評価値とした。
3:容器から出し易い
2:容器からやや出し難い
1:容器から出し難い
0:容器から非常に出し難い
(6) Evaluation of ease of taking out from container 180 g of each jelly-like food in a pouch container with a main body laminated with polyethylene terephthalate, aluminum, nylon and polyethylene, with a capacity of 200 mL, an extraction port of 10 mm in inner diameter, and 40 mm in length. After filling and storing at 5 ° C. for 48 hours, the ease of taking out from the container at the time of the texture evaluation was evaluated by the following three criteria by three specialist panels. The average score of each panel was used as the evaluation value.
3: Easy to remove from container 2: Slightly difficult to remove from container 1: Difficult to remove from container 0: Very difficult to remove from container
実施例1〜6及び比較例1〜4
表1の処方により各成分を次のように配合した。適量のイオン交換水に甘味料を加え、クエン酸三ナトリウムによりpHを3.7に調整した後に、ゲル化剤を少量ずつ混合し攪拌後、緑茶抽出物の水溶液、酸味料及び酵素処理イソクエルシトリン(サンメリンAU−3000(P)、三栄源エフエフアイ(株)社製、純度9.4質量%)を添加した。この配合物をよく攪拌しながら95℃で30秒加熱してゲル化剤を溶解し、続いて、これを冷却することによりゼリー状食品を調製した。
Examples 1-6 and Comparative Examples 1-4
Each component was mix | blended as follows with the prescription of Table 1. A sweetener is added to an appropriate amount of ion-exchanged water, the pH is adjusted to 3.7 with trisodium citrate, the gelling agent is mixed little by little, and after stirring, the aqueous solution of green tea extract, acidulant and enzyme-treated isoquer Citrine (Sanmerin AU-3000 (P), manufactured by San-Ei Gen FFI Co., Ltd., purity 9.4% by mass) was added. The blend was heated at 95 ° C. for 30 seconds with thorough stirring to dissolve the gelling agent, followed by cooling to prepare a jelly-like food.
表1の結果から、ゲル化剤を配合したゼリー状食品において、非重合体カテキン類を高濃度で含有させても、一般式(1)で表されるフラボノール配糖体の少なくとも1種を0.005質量%以上含有させることにより、容器から出し易く、かつ食感の良好なゼリー状食品とすることができた。 From the results of Table 1, in a jelly-like food containing a gelling agent, even if non-polymer catechins are contained at a high concentration, at least one flavonol glycoside represented by the general formula (1) is 0. By containing 0.005% by mass or more, it was possible to obtain a jelly-like food that was easily taken out of the container and had a good texture.
Claims (8)
(A)非重合体カテキン類:0.1〜0.5質量%、
(B)下記一般式(1)で表されるフラボノール配糖体の少なくとも1種:0.005〜0.5質量%、及び
(C)グルコマンナン、カラギーナン、ローカストビーンガム、キサンタンガム、グァーガム、ジェランガム、タラガム、トラガントガム、カードラン、ナタデココ及びアルギン酸ナトリウムから選択される1種又は2種以上であるゲル化剤
を含有し、
前記成分(A)と前記成分(B)との質量比が下記数式(1);
1≧(WB)/(WA)2 ≧0.06 (/質量%) (1)
[式中、WAは前記成分(A)の質量%を示し、WBは前記成分(B)の質量%を示す。]
に示す関係を満たし、
ゲル強度が6,000〜15,000N/m2であり、
パウチ容器に充填してなる、ゼリー状食品。
(A) Non-polymer catechins: 0.1 to 0.5% by mass,
(B) At least one flavonol glycoside represented by the following general formula (1): 0.005 to 0.5% by mass, and (C) glucomannan, carrageenan, locust bean gum, xanthan gum, guar gum, gellan gum Containing a gelling agent that is one or more selected from Tara gum, tragacanth gum, curdlan, nata de coco and sodium alginate,
The mass ratio of the component (A) to the component (B) is the following mathematical formula (1);
1 ≧ (W B ) / (W A ) 2 ≧ 0.06 (/ mass%) (1)
[Wherein, W A represents mass% of the component (A) and W B represents mass% of the component (B). ]
Satisfy the relationship shown in
The gel strength is 6,000-15,000 N / m 2 ;
A jelly-like food filled in a pouch.
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JP2010131008A (en) * | 2008-11-10 | 2010-06-17 | Kao Corp | Purified tea extract |
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