JP2019041735A - Food and drink and method for producing the same - Google Patents
Food and drink and method for producing the same Download PDFInfo
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- JP2019041735A JP2019041735A JP2017171659A JP2017171659A JP2019041735A JP 2019041735 A JP2019041735 A JP 2019041735A JP 2017171659 A JP2017171659 A JP 2017171659A JP 2017171659 A JP2017171659 A JP 2017171659A JP 2019041735 A JP2019041735 A JP 2019041735A
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- gummy candy
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- 235000013305 food Nutrition 0.000 title claims abstract description 60
- 238000004519 manufacturing process Methods 0.000 title claims description 15
- 150000004676 glycans Chemical class 0.000 claims abstract description 64
- 229920001282 polysaccharide Polymers 0.000 claims abstract description 61
- 239000005017 polysaccharide Substances 0.000 claims abstract description 61
- 108010010803 Gelatin Proteins 0.000 claims abstract description 38
- 229920000159 gelatin Polymers 0.000 claims abstract description 38
- 235000019322 gelatine Nutrition 0.000 claims abstract description 38
- 235000011852 gelatine desserts Nutrition 0.000 claims abstract description 38
- 239000008273 gelatin Substances 0.000 claims abstract description 35
- 150000003839 salts Chemical class 0.000 claims abstract description 30
- 235000009508 confectionery Nutrition 0.000 claims description 66
- 241000723353 Chrysanthemum Species 0.000 claims description 32
- 235000007516 Chrysanthemum Nutrition 0.000 claims description 32
- 239000000203 mixture Substances 0.000 claims description 13
- 238000000034 method Methods 0.000 claims description 10
- 235000013361 beverage Nutrition 0.000 claims description 7
- 238000002156 mixing Methods 0.000 claims description 7
- 230000008569 process Effects 0.000 claims description 7
- 235000015110 jellies Nutrition 0.000 claims description 4
- 239000008274 jelly Substances 0.000 claims description 4
- 239000000463 material Substances 0.000 claims description 3
- 230000014759 maintenance of location Effects 0.000 abstract description 9
- 230000000704 physical effect Effects 0.000 abstract description 6
- 241000908178 Tremella fuciformis Species 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 description 32
- 235000013325 dietary fiber Nutrition 0.000 description 11
- 241000242583 Scyphozoa Species 0.000 description 9
- 229920002472 Starch Polymers 0.000 description 9
- 239000008107 starch Substances 0.000 description 9
- 235000019698 starch Nutrition 0.000 description 9
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 6
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 4
- 230000001055 chewing effect Effects 0.000 description 4
- 238000004040 coloring Methods 0.000 description 4
- 238000011156 evaluation Methods 0.000 description 3
- -1 salt Chemical class 0.000 description 3
- 239000011780 sodium chloride Substances 0.000 description 3
- 229920000084 Gum arabic Polymers 0.000 description 2
- TWRXJAOTZQYOKJ-UHFFFAOYSA-L Magnesium chloride Chemical compound [Mg+2].[Cl-].[Cl-] TWRXJAOTZQYOKJ-UHFFFAOYSA-L 0.000 description 2
- CSNNHWWHGAXBCP-UHFFFAOYSA-L Magnesium sulfate Chemical compound [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 description 2
- 235000010451 Plantago psyllium Nutrition 0.000 description 2
- 244000090599 Plantago psyllium Species 0.000 description 2
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 description 2
- 235000010489 acacia gum Nutrition 0.000 description 2
- 239000000205 acacia gum Substances 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- OSGAYBCDTDRGGQ-UHFFFAOYSA-L calcium sulfate Chemical compound [Ca+2].[O-]S([O-])(=O)=O OSGAYBCDTDRGGQ-UHFFFAOYSA-L 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- 239000000499 gel Substances 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 239000001814 pectin Substances 0.000 description 2
- 235000010987 pectin Nutrition 0.000 description 2
- 229920001277 pectin Polymers 0.000 description 2
- 229920000728 polyester Polymers 0.000 description 2
- 239000006188 syrup Substances 0.000 description 2
- 235000020357 syrup Nutrition 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 230000008719 thickening Effects 0.000 description 2
- 229920001285 xanthan gum Polymers 0.000 description 2
- 235000010493 xanthan gum Nutrition 0.000 description 2
- 239000000230 xanthan gum Substances 0.000 description 2
- 229940082509 xanthan gum Drugs 0.000 description 2
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 description 1
- OMDQUFIYNPYJFM-XKDAHURESA-N (2r,3r,4s,5r,6s)-2-(hydroxymethyl)-6-[[(2r,3s,4r,5s,6r)-4,5,6-trihydroxy-3-[(2s,3s,4s,5s,6r)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxyoxan-2-yl]methoxy]oxane-3,4,5-triol Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O[C@H]2[C@H]([C@@H](O)[C@H](O)[C@@H](CO)O2)O)[C@H](O)[C@H](O)[C@H](O)O1 OMDQUFIYNPYJFM-XKDAHURESA-N 0.000 description 1
- 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 description 1
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 description 1
- 244000215068 Acacia senegal Species 0.000 description 1
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 235000000023 Auricularia auricula Nutrition 0.000 description 1
- 240000005710 Auricularia polytricha Species 0.000 description 1
- 241000207199 Citrus Species 0.000 description 1
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 229920000926 Galactomannan Polymers 0.000 description 1
- 229920002581 Glucomannan Polymers 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 229920002907 Guar gum Polymers 0.000 description 1
- 206010019345 Heat stroke Diseases 0.000 description 1
- 229920001202 Inulin Polymers 0.000 description 1
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 208000014151 Stomatognathic disease Diseases 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 description 1
- 239000003242 anti bacterial agent Substances 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000011132 calcium sulphate Nutrition 0.000 description 1
- 235000010418 carrageenan Nutrition 0.000 description 1
- 239000000679 carrageenan Substances 0.000 description 1
- 229920001525 carrageenan Polymers 0.000 description 1
- 229940113118 carrageenan Drugs 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000020971 citrus fruits Nutrition 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 230000001747 exhibiting effect Effects 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 239000003349 gelling agent Substances 0.000 description 1
- 229940046240 glucomannan Drugs 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 235000010417 guar gum Nutrition 0.000 description 1
- 239000000665 guar gum Substances 0.000 description 1
- 229960002154 guar gum Drugs 0.000 description 1
- 238000010348 incorporation Methods 0.000 description 1
- 239000003112 inhibitor Substances 0.000 description 1
- 229910001410 inorganic ion Inorganic materials 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229940029339 inulin Drugs 0.000 description 1
- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 description 1
- 229910001629 magnesium chloride Inorganic materials 0.000 description 1
- 235000011147 magnesium chloride Nutrition 0.000 description 1
- 229910052943 magnesium sulfate Inorganic materials 0.000 description 1
- 235000019341 magnesium sulphate Nutrition 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000015927 pasta Nutrition 0.000 description 1
- 235000021395 porridge Nutrition 0.000 description 1
- 239000001103 potassium chloride Substances 0.000 description 1
- 235000011164 potassium chloride Nutrition 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 230000004044 response Effects 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 235000010413 sodium alginate Nutrition 0.000 description 1
- 239000000661 sodium alginate Substances 0.000 description 1
- 229940005550 sodium alginate Drugs 0.000 description 1
- 239000000600 sorbitol Substances 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 150000005846 sugar alcohols Chemical class 0.000 description 1
- 235000010491 tara gum Nutrition 0.000 description 1
- 239000000213 tara gum Substances 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 1
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- Grain Derivatives (AREA)
- General Preparation And Processing Of Foods (AREA)
- Jellies, Jams, And Syrups (AREA)
- Confectionery (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
Description
本発明はゼラチンを含みながら高濃度の塩分も含む飲食品に関する。特に、ゼラチンを含みながら３w/w％以上という高濃度の塩分を含み、保形性等の物性にも優れた飲食品およびその製造法に関する。 The present invention relates to a food and drink containing gelatin but also containing a high concentration of salt. In particular, the present invention relates to a food and drink which contains gelatin at a high concentration of 3 w / w% or more, and which is excellent in physical properties such as shape retention, and a process for producing the same.
近年、気候変化に伴い熱中症、脱水症状等の発生が頻発している。これらの予防を目的として、水分のみならず、ミネラル、塩分の摂取が奨励されており、これらを含む飲料、飴およびタブレット等の消費が増加している。
飴、タブレット等と同様に手軽に摂取できる飲食品としてグミキャンディも広く人々に親しまれている。これは果汁などをゼラチンで固めた硬い菓子であり、ドイツにおいて子供の噛む力を増やし、歯にかかわる病気を防ぐことを目的として作られた。そのため外国製のグミキャンディはゼラチンを７〜１５％含む歯ごたえのあるものが多い。一方、日本においては、ゼラチンを５〜１０％含む全体的に柔らかいグミキャンディが主流となっている。
In recent years, the occurrence of heatstroke, dehydration and the like has frequently occurred due to climate change. For the purpose of preventing them, intake of not only water but also minerals and salt is encouraged, and consumption of beverages, chewing and tablets including these is increasing.
Gummy candy is also widely used by people as a food and drink that can be easily taken in the same manner as chewing and tablets. This is a hard confection made of gelatin and fruit juice, etc., and was made for the purpose of increasing the chewing power of children in Germany and preventing dental diseases. Therefore, many foreign-made gummi candies contain 7-15% gelatin and are crunchy. On the other hand, in Japan, generally soft gummy candy containing 5 to 10% of gelatin is mainstream.
市販されているグミキャンディは、ほとんどが砂糖を使用した甘味系のフレーバーの製品であるが、近年では塩分を手軽に摂取することができるグミキャンディの開発も進められている。
例えば特許文献１では、塩分を含む細かなタブレットをグミキャンディ中に分散させた塩味のグミキャンディが開示されている。このグミキャンディは製造にあたり一旦タブレットとグミキャンディをそれぞれ調製してから、タブレットが溶解しない条件でグミキャンディの生地に混合分散させなければならないため、製造に非常に手間がかかるという問題があった。
本発明者らも特許文献２において、ゼラチン、食物繊維および３w/w％以上の塩を含む高塩分含有グミキャンディを提案している。しかし、使用する食物繊維の種類によって、製造されるグミキャンディに不要な着色が生じたり、食物繊維の添加量を多くする必要があったりするため、満足のいくグミキャンディが得られるとは必ずしもいえなかった。
Although most of the commercially available gummy candy is a sweetness-based flavor product using sugar, in recent years development of gummy candy whose salt content can be easily taken is also underway.
For example, Patent Document 1 discloses a salty gummy candy in which fine tablets containing salt are dispersed in gummy candy. This gummy candy has a problem that it takes a lot of time to produce, since it is necessary to prepare the tablet and the gummy candy once respectively for preparation and then to mix and disperse them in the dough of the gummy candy under the condition that the tablets do not dissolve.
The present inventors also propose a high-salt content gummy candy containing gelatin, dietary fiber and 3 w / w% or more of a salt in Patent Document 2. However, depending on the type of dietary fiber used, it may not be possible to obtain a satisfactory gummy candy because unnecessary coloration may occur in the produced gummy candy or it may be necessary to increase the amount of dietary fiber added. It was not.
そもそも塩分を高配合すると、無機イオンの影響を受けてグミキャンディに含まれるゼラチンのゲル強度が低下し、グミキャンディの特徴である弾力性、即ち、噛み応えの低下につながる。また、グミキャンディの形を保持できなくなったり、無機塩類の吸湿性により、グミキャンディ自体がベタつく、いわゆる「なき」の現象が起こりやすくなったりする等の問題があった。
グミキャンディの製造にあたり、特許文献３、４において、ゼラチンに加えて加工澱粉、アカシアガムを含む食物繊維含有グミキャンディやトレハロースを含有するものが提案されているが、これらの特許文献では高濃度の塩分を含有させることについては検討されておらず、この組成によって高塩分含有グミキャンディが得られるかどうかは不明である。
When the salt content is high, the gel strength of gelatin contained in gummy candy decreases due to the influence of inorganic ions, which leads to the reduction of elasticity, that is, the bite response characteristic of gummy candy. In addition, there is a problem that the shape of gummy candy can not be maintained, and the hygroscopicity of inorganic salts causes the gummy candy itself to be sticky, that is, the so-called "no problem" phenomenon tends to occur.
In addition to gelatin, those containing dietary fiber-containing gummy candy and trehalose containing acacia gum in addition to gelatin are proposed in the production of gummy candy, but these patent documents have high concentrations of The inclusion of salinity has not been studied, and it is unclear whether high salinity gummy candy can be obtained by this composition.
そこで、本発明者らは本発明においてゼラチンを含みながら高濃度の塩分も含み、かつ、保形性があり、なきや不要な着色が生じにくいグミキャンディの開発を試みたところ、キクラゲの一種である白キクラゲから得られた多糖体に着目するに至った。
キクラゲ等のキノコの抽出物は例えば特許文献５〜７において、抗菌剤としてグミキャンディ等の食品に配合し得ること、特許文献８において脂肪蓄積抑制剤として飲食品に含有し得ることが開示されている。また、特許文献９において木耳ペーストをパスタ、菓子類、おかゆ類等に混合すること等も開示されている。
しかし、ゼラチンを含みながら高濃度の塩分も含む飲食品等に配合することについては示唆も検討もされておらず、どのような効果が得られるか十分な検討もされていなかった。
Therefore, in the present invention, the present inventors tried to develop a gummy candy that contains gelatin at a high concentration but also has a shape retaining property and is less likely to cause unwanted or unwanted coloring. We focused on polysaccharides obtained from a certain white chrysanthemum.
For example, Patent Documents 5 to 7 disclose that extracts of mushrooms such as chrysanthemum can be added to foods such as gummy candy as antibacterial agents, and that they can be contained in foods and beverages as fat accumulation inhibitors in patent document 8 There is. Patent Document 9 also discloses mixing wood-ear paste with pasta, confectionery, rice porridge and the like.
However, no suggestion or examination has been made on incorporation in foods and drinks etc. containing gelatin and high concentration of salt, and no sufficient examination has been made as to what kind of effect can be obtained.
本発明はゼラチンを含みながら高濃度の塩分も含む飲食品の提供を課題とする。特に、ゼラチンを含みながら３w/w％以上という高濃度の塩分を含み、保形性等の物性にも優れた飲食品の提供およびその製造方法の提供を課題とする。 An object of the present invention is to provide a food and drink containing gelatin and containing a high concentration of salt. In particular, it is an object of the present invention to provide a food or beverage which contains gelatin at a high concentration of 3 w / w% or more and has excellent physical properties such as shape retention, and a method for producing the same.
本発明者らは、上記課題を解決するために鋭意検討を行った結果、ゼラチンを含みながら高濃度の塩分を含む飲食品の提供にあたり、白キクラゲ多糖体を配合することにより、保形性等の物性にも優れた飲食品が提供できることを見出し、本発明を完成するに至った。 As a result of intensive studies to solve the above-mentioned problems, the present inventors have studied the shape retention and the like by blending white zychella polysaccharide in providing a food and drink containing a high concentration of salt while containing gelatin. It has been found that food and drink having excellent physical properties can be provided, and the present invention has been completed.
すなわち、本発明は次の（１）〜（６）に示される飲食品またはその製造方法等に関する。
（１）ゼラチン、白キクラゲ多糖体、および３w/w％以上の塩を含む飲食品。
（２）さらに、白キクラゲ多糖体以外の多糖類を含む、上記（１）に記載の飲食品。
（３）白キクラゲ多糖体が、平均分子量300万Mw以上のシロキクラゲ多糖体である上記（１）または（２）に記載の飲食品。
（４）飲食品がグミキャンディ、飴、ソフトキャンディ、ガム、ゼリー、フィリングである上記（１）〜（３）のいずれかに記載の飲食品。
（５）次の（Ａ）の工程を含む上記（１）〜（４）のいずれかに記載の飲食品の製造方法。
（Ａ）食品素材に白キクラゲ多糖体を配合する工程
（６）さらに、白キクラゲ多糖体以外の多糖類を配合する工程を含む上記（５）に記載の飲食品の製造方法。
That is, this invention relates to the food-drinks shown by following (1)-(6), its manufacturing method, etc.
(1) Food and drink containing gelatin, white chrysanthemum polysaccharide, and 3 w / w% or more of a salt.
(2) Food / beverage products as described in said (1) which further contain polysaccharides other than white chrysanthemum polysaccharide.
(3) The food and drink as described in the above (1) or (2), wherein the white chrysanthemum polysaccharide is a chrysanthemum polysaccharide having an average molecular weight of 3,000,000 Mw or more.
(4) The food and drink according to any one of the above (1) to (3), wherein the food and drink are gummy candy, candy, soft candy, gum, jelly and filling.
(5) The manufacturing method of the food-drinks in any one of said (1)-(4) including the process of following (A).
(A) The process (6) which mix | blends a white chrysanthemum polysaccharide with a foodstuff raw material (6) Furthermore, the manufacturing method of the food-drinks as described in said (5) including the process which mix | blends polysaccharides other than a white chrysanthemum polysaccharide.
本発明により、ゼラチンを含みながら高濃度の塩分を含む飲食品の提供が容易となった。このような飲食品として、飴、タブレット等と同様に手軽に摂取でき、かつ高濃度の塩分を含むグミキャンディ等の提供も容易となる。 The present invention facilitates the provision of food and drink containing gelatin and containing a high concentration of salt. As such food and drink, it can be easily taken in the same manner as a chew, a tablet and the like, and it becomes easy to provide a gummy candy and the like containing a high concentration of salt.
本発明の「飲食品」とは、ゼラチン、白キクラゲ多糖体、および３w/w％以上の塩を含む飲食品のことをいう。これらに加えて、白キクラゲ多糖体以外の多糖類を含む飲食品であってもよく、さらに飲食品の製造に有用なその他の成分を含むものであっても良い。
このような本発明の飲食品には、例えば、フィリング等が挙げられ、飴、ガム、ゼリー、ソフトキャンディ、グミキャンディ等の菓子であっても良い。
The "food and drink" of the present invention refers to a food and drink containing gelatin, white chrysanthemum polysaccharide, and 3 w / w% or more of a salt. In addition to these, it may be a food and drink containing polysaccharides other than white chrysanthemum polysaccharide, and may further contain other components useful for the manufacture of food and drink.
Examples of the food and drink of the present invention include fillings and the like, and may be sweets such as chewing, gum, jelly, soft candy, gummy candy and the like.
本発明に用いる「ゼラチン」は、酸処理ゼラチンまたはアルカリ処理ゼラチンの何れも用いることができ、市販されているゼラチンであっても独自に調製したゼラチンであってもよい。
市販されているゼラチンの場合はゼリー強度を表す値であるブルームが１５０ブルームから３００ブルームまでの各種ゼラチンを使用することが好ましい。このようなゼラチンとして例えば、250PS(ユニテックフーズ社)、250LB(ユニテックフーズ社)等のゼラチンを挙げることができる。
The "gelatin" used in the present invention may be either acid-treated gelatin or alkali-treated gelatin, and may be a commercially available gelatin or a gelatin prepared independently.
In the case of commercially available gelatin, it is preferable to use various gelatins having a Bloom of 150 Bloom to 300 Bloom, which is a value representing jelly strength. Examples of such gelatins include gelatins such as 250 PS (unitec foods) and 250 LB (unitec foods).
本発明の飲食品に含まれる「白キクラゲ多糖体」は、次の条件において測定した場合の平均分子量が300万Mw以上のシロキクラゲ由来の多糖体のことをいう。このシロキクラゲ多糖体は平均分子量が300万Mw以上であって飲食品に滑らかさを付与する効果を示すものであれば従来知られているいずれのシロキクラゲ多糖体であっても良く、独自に調製して得たシロキクラゲ多糖体であっても良い。特に平均分子量が300万Mw以上500万Mw以下のシロキクラゲ多糖体であることが好ましい。
このようなシロキクラゲ多糖体として、例えば平均分子量が480万MwのUT-WC（ユニテックフーズ社）、または平均分子量が300万MwのUT-WS（ユニテックフーズ社）等を挙げることができる。これらのシロキクラゲ多糖体は単独で使用してもよく、複数のものを混合して使用しても良い。
The "white chrysanthemum polysaccharide" contained in the food-drinks of this invention means the thing of the polysaccharide derived from the chrysanthemum which is 3 million Mw or more in average molecular weight when it measures on the following conditions. This Chrysanthemum polysaccharide may be any conventionally known Chrysanthemum polysaccharide which has an average molecular weight of 3,000,000 Mw or more and exhibits the effect of imparting smoothness to food and drink, and is prepared independently. It may be an agarfish polysaccharide obtained by It is preferable that it is a jellyfish polysaccharide having an average molecular weight of not less than 3,000,000 and not more than 5,000,000 Mw.
As such a chrysanthemum polysaccharide, for example, UT-WC (unitec foods) having an average molecular weight of 480,000 Mw, UT-WS (unitec foods) having an average molecular weight of 3,000,000 Mw, and the like can be mentioned. These chrysanthemum polysaccharides may be used alone or in combination of two or more.
本発明の飲食品に含まれる「３w/w％以上の塩」は、製造される飲食品の全重量に対して濃度が３w/w％以上となるように塩分を含むことをいう。この塩分濃度は３w/w％以上であればよく、３〜５w/w％であることが特に好ましい。
本発明の飲食品に含み得る塩は、食塩をはじめとする食用の塩として流通しているものであればよく、天然塩、すなわち海塩や岩塩等のいずれも用いることができる。また、塩化カリウム、塩化マグネシウム、硫酸マグネシウム、硫酸カルシウム等も同様に用いることができ、これらの塩を一種以上組み合わせて用いたものであっても良い。
The “3 w / w% or more salt” contained in the food and drink of the present invention means containing salt so that the concentration is 3 w / w or more with respect to the total weight of the manufactured food and drink. The salt concentration may be 3 w / w% or more, and is particularly preferably 3 to 5 w / w%.
The salt that can be contained in the food or drink of the present invention may be any salt that is distributed as edible salt including salt, and any natural salt, that is, sea salt, rock salt and the like can be used. Further, potassium chloride, magnesium chloride, magnesium sulfate, calcium sulfate and the like can be used in the same manner, and one or more of these salts may be used in combination.
本発明の飲食品に含み得る「白キクラゲ多糖体以外の多糖類」とは、多糖類に分類され、従来、食品の製造に使用されてきた増粘多糖類、ゲル化剤、安定剤等のことを指す。このような多糖類として、例えば、ペクチン、デンプン、カラギナン、タラガム、グァーガム、グルコマンナン、ガラクトマンナン、アラビアガム、キサンタンガム、サイリウムシードガム、アルギン酸ナトリウム、イヌリン等が挙げられる。
これらの多糖類の一種または二種以上を白キクラゲ多糖体、ゼラチンと組み合わせることで飲食品に新たな食感を付与することができる。また、飲食品としてグミキャンディを製造する場合、これらの白キクラゲ多糖体以外の多糖類を組み合わせることにより、ゼラチンの添加量を減らしても一定のゲル強度を有するグミキャンディを製造することが可能となる。
The "polysaccharides other than white chrysanthemum polysaccharides" which can be included in the food and drink of the present invention are polysaccharides classified as polysaccharides, thickening polysaccharides, gelling agents, stabilizers, etc. which have been conventionally used for the production of food. Point to Examples of such polysaccharides include pectin, starch, carrageenan, tara gum, guar gum, glucomannan, galactomannan, gum arabic, xanthan gum, psyllium seed gum, sodium alginate, inulin and the like.
A new food texture can be given to food and drink by combining one or two or more of these polysaccharides with white jellyfish polysaccharide and gelatin. Moreover, when producing gummy candy as food and drink, it becomes possible to produce gummy candy having a certain gel strength even if the amount of gelatin added is reduced by combining polysaccharides other than these white jellyfish polysaccharides. .
本発明の飲食品はさらに糖成分等を含むことができる。このような糖成分は、ショ糖、麦芽等、ブドウ糖、水飴、ソルビトールなどの糖アルコールから選択される一種以上であればよい。本発明の飲食品が「グミキャンディ」の場合は糖濃度が３０w/w％〜８０w/w％の範囲内であることが好ましく、７０w/w％〜８０w/w％の範囲内であることがもっとも好ましい。また、本発明の飲食品は、製造に有用なその他の成分を含むこともでき、例えば、pHの調整等を目的としてクエン酸等の酸を含むこともできる。 The food and drink of the present invention can further contain a sugar component and the like. Such a sugar component may be one or more selected from sugar alcohols such as sucrose, malt, etc., glucose, starch syrup, sorbitol and the like. When the food or drink of the present invention is "gummy candy", the sugar concentration is preferably in the range of 30 w / w% to 80 w / w%, and in the range of 70 w / w% to 80 w / w% Most preferred. The food and drink of the present invention can also contain other components useful for production, and can also contain an acid such as citric acid for the purpose of adjusting pH, for example.
本発明の「飲食品の製造方法」は、「食品素材に白キクラゲ多糖体を配合する工程」を必須の工程として含む飲食品の製造方法であればよく、本発明のゼラチン、白キクラゲ多糖体、および３w/w％以上の塩を含む飲食品の製造にあたり有用なその他の工程を含む製造方法であってもよい。 The “method of producing food and drink” of the present invention may be any method of producing food and drink including the step of “blending the white chrysanthemum polysaccharide in the food material” as an essential step, the gelatin of the present invention, the white chrysanthemum polysaccharide, and It may be a production method including other steps useful in the production of food and drink containing 3 w / w% or more of a salt.
以下に実施例によって本発明をさらに詳細に説明するが、本発明は、これらの実施例、試験例等に限定されるものではない。 The present invention will be described in more detail by the following examples, but the present invention is not limited to these examples, test examples and the like.
１．試料
１）ゼラチン
250LBまたはゼラチン250PS (いずれもユニテックフーズ社)を用いた。
２）白キクラゲ多糖体
UT-WCまたはUT-WS（いずれもユニテックフーズ社）を用いた。
３）塩
食塩（公共財団法人塩事業センター）を用いた。
1. Sample 1) Gelatin
250 LB or gelatin 250 PS (both from Unitech Foods) were used.
2) White chrysanthemum polysaccharide
UT-WC or UT-WS (both from Unitech Foods) were used.
3) Salt Salt (Salt Business Center) was used.
４）白キクラゲ多糖体以外の多糖類
（１）増粘多糖類
（i）ペクチンとしてUNIPECTINE（商標）SS150CITRUS(Cargill社)を用いた。
（ii）キサンタンガムとしてSATIAXANE(商標)CX90(Cargill社)を用いた。
（iii）サイリウムシードガムとしてフードメイトP100(シキボウ社)を用いた。
（２）食物繊維
（i）オレンジ由来食物繊維としてCitri-Fi(登録商標)100FG（Fiberstar Inc.社）を用いた。
（ii）リンゴ由来食物繊維としてビタセル（登録商標）AF400/30（J.レッテンマイヤー社）を用いた。
（iii）難消化性デキストリンとしてファイバーソル2（松谷化学工業社）を用いた。
（iv）大豆ファイバーとしておからパウダーS（栄研商事社）を用いた。
（v）植物茎由来繊維としてPhytocel（商標）（KFSU社）を用いた。
4) Polysaccharides other than White Chrysanthemum polysaccharide (1) Thickening polysaccharide (i) UNIPECTINE (trademark) SS150 CITRUS (Cargill) was used as pectin.
(Ii) SATIAXANETM CX 90 (Cargill) was used as xanthan gum.
(Iii) Food mate P100 (manufactured by Shikibo Co., Ltd.) was used as a psyllium seed gum.
(2) Dietary fiber (i) Citri-Fi (registered trademark) 100FG (Fiberstar Inc.) was used as an orange-derived dietary fiber.
(Ii) Vitacel® AF400 / 30 (J. Rettenmeyer) was used as an apple-derived dietary fiber.
(Iii) Fibersol 2 (Matsutani Chemical Industry Co., Ltd.) was used as indigestible dextrin.
(Iv) Okara Powder S (Eiken Shoji Co., Ltd.) was used as soybean fiber.
(V) Phytocel (trademark) (KFSU) was used as a plant stem-derived fiber.
２．飲食品の製造方法
表１〜５の配合となるように、各食品素材を用い次の工程によりグミキャンディを製造した。また、比較として白キクラゲ多糖体を配合しないコントロールのグミキャンディも同様の工程により製造した。
＜グミキャンディの製造工程＞
（１）砂糖、水あめ、白キクラゲ多糖体および／または白キクラゲ多糖体以外の多糖類を鍋に入れて混合し加熱溶解した後、水分値が１０−３０％になるまでさらに煮詰めて濃縮する工程
（２）上記（１）の工程にて得た糖液にあらかじめ倍量の水で膨潤させた後、湯煎で溶解したゼラチンを測り入れる工程
（３）上記（２）の工程にて調製したものを湯煎で加熱混合する工程
（４）上記（３）の工程にて加熱混合したものに、さらに少量の湯で溶いた食塩を加える工程
（５）上記（４）の工程にて調製したものに、さらに少量の湯で溶いたクエン酸を加える工程
（６）上記（５）にて得た混合物をメスアップする工程
（７）上記（６）にてスターチモールド（直径約22mm, 高さ約12mmの円柱）に充填し、室温にて一定時間静置して固形にする工程
2. Method of Producing Food and Beverage Gummy candy was produced according to the following steps using each food material so as to be formulated as in Tables 1 to 5. Moreover, the control gummy candy which does not mix | blend white chrysanthemum polysaccharide as a comparison was also manufactured by the same process.
<Manufacturing process of gummy candy>
(1) A step of adding sugar, starch syrup, white jellyfish polysaccharide and / or polysaccharides other than white jellyfish polysaccharide to a pan, mixing, heating and dissolving, and further boiling and concentrating until the water value reaches 10-30% (2 2.) The sugar solution obtained in the above step (1) is swollen in advance with double amount of water, and then the dissolved gelatin is weighed in with a water bath (3) The one prepared in the above step (2) is boiled Step (4) of heating and mixing (4) Step of adding sodium chloride dissolved in a small amount of hot water to the mixture heated and mixed in the above step (3) (5) Step (6) of adding citric acid dissolved in a small amount of water (6) step of measuring the mixture obtained in the above (5) (7) A starch mold (diameter about 22 mm, height about 12 mm) in the above (6) And solidify at room temperature for a fixed time to solidify About
３．物性の評価
上記にて製造したグミキャンディをスターチモールドから取り出して次の項目について物性を評価した。
１）保形性
スターチモールドから取り出した段階において、目視にて型の形を維持しているものと判断できたものを保形性があるとした。
3. Evaluation of Physical Properties The gummy candy produced above was taken out of the starch mold and the physical properties were evaluated for the following items.
1) Shape-retaining property When it was judged that the shape of the mold was visually maintained at the stage of taking it out of the starch mold was considered to be shape-retaining property.
２）なき
スターチモールドから取り出した後、室温で７ヶ月静置した段階でのベタつき（なき）の有無を目視により観察し、次の基準により評価した。
4点 : なきは見られない
3点 : なきはほとんど見られない
2点 : なきはやや見られる
1点 : なきは多く見られる
2) Noki After taking it out of the starch mold, the presence or absence of stickiness (at no ink) at the stage of standing at room temperature for 7 months was visually observed and evaluated according to the following criteria.
4 points: I can not see you
3 points: I can hardly see without you
2 points: I can see a little
One point: Many are seen without
３）色味
スターチモールドから取り出した段階で色味を目視にて観察し、次の基準により評価した。
4点：白に近い色味
3点：薄い黄色の色味
2点：濃い黄色の色味
1点：茶色、赤等の濃い色味
3) Color At the stage of taking out from the starch mold, the color was visually observed and evaluated according to the following criteria.
4 points: color close to white
3 points: light yellow color
2 points: Dark yellow color
1 point: Dark color such as brown, red
上記の製造方法により製造した各グミキャンディについて保形性、なきを評価した。
その結果、図１に示すように、コントロールのグミキャンディはスターチモールドから取り出す段階でつぶれてしまい、形を保つことができなかった。一方、実施例１の白キクラゲ多糖体を配合したグミキャンディでは強い保形性を持つことができた。
また、図２に示すように、室温で７ヶ月保存した場合、コントロールのグミキャンディは表面がべたつき張り付いてしまい、評価結果は１点であったが、実施例２の白キクラゲ多糖体を配合したグミキャンディでは評価結果が４点であり、なきは見られなかった。
そして、実施例１、２のグミキャンディはいずれも白に近い色味で不要な着色が見られなかった。
The shape retention property and no appearance of each gummy candy produced by the above production method were evaluated.
As a result, as shown in FIG. 1, the control gummy candy was crushed at the stage of removal from the starch mold and could not keep its shape. On the other hand, the gummi candy blended with the white chrysanthemum polysaccharide of Example 1 was able to have strong shape retention.
In addition, as shown in FIG. 2, when stored for 7 months at room temperature, the surface of the control gummy candy became sticky and the evaluation result was 1 point, but the white chrysanthemum polysaccharide of Example 2 was blended In the case of Gummi candy, the evaluation result is 4 points, and nothing was seen.
And the gummy candy of Examples 1 and 2 did not show unnecessary coloring with a color close to white.
実施例１、２のグミキャンディとは異なるゼラチン250 PSを用いた実施例３〜９のグミキャンディも、このゼラチンと実施例１〜９とは異なる白キクラゲ多糖体(UT-WS)を組み合わせた実施例１０のグミキャンディも実施例１、２のグミキャンディと同様に強い保形性を示し、なきは見られず、白に近い色味で不要な着色が見られなかった。
そして、さらにその他の増粘多糖類を組み合わせた実施例１１〜１３のグミキャンディも保形性、なき、色味のいずれについても実施例１〜１０のグミキャンディと同様の結果であった。
The gummy candy of Examples 3 to 9 using gelatin 250 PS different from the gummy candy of Examples 1 and 2 is also implemented by combining this gelatin and white pygrythagar polysaccharide (UT-WS) different from Examples 1 to 9 The gummi candy of Example 10 also showed the same strong shape retention as the gummi candy of Examples 1 and 2, and it was not seen that no unnecessary coloring was observed with a color close to white.
And the gummi candy of Examples 11-13 which combined the other polysaccharide thickener further also the shape retention property, no, and the color was a result similar to the gummi candy of Examples 1-10.
［試験例］
実施例１と同様に白キクラゲ多糖体を配合したグミキャンディと、比較として白キクラゲ多糖体を配合しないコントロールのグミキャンディおよび白キクラゲ多糖体の代わりに表６に示す各食物繊維を多糖類として配合したグミキャンディを製造した。
製造した各グミキャンディについて、７日間常温で静置した場合のなき、および製造した段階における色味を評価した。
その結果、表６に示ように、白キクラゲ多糖体を配合したグミキャンディはなきが見られず、白に近い色味で不要な着色が見られなかった。一方、オレンジ由来食物繊維を配合したグミキャンディではなきはほとんど見られないものの、濃い黄色の色味を呈していたり、リンゴ由来食物繊維を配合したグミキャンディではなきはやや見られ、茶色、赤等の濃い色味を呈していたりする等、いずれの食物繊維を配合した場合においても、なきと色味の両方が望ましい結果となるグミキャンディは製造できなかった。
[Test example]
Similar to Example 1, gummy candy compounded with white jellyfish polysaccharide, and gummy candy as a control in which white dietary jellyfish polysaccharide is not mixed as a control, but each dietary fiber shown in Table 6 instead of white jellyfish polysaccharide compounded as polysaccharide Manufactured.
With respect to each of the manufactured gummi candies, the color tone was evaluated when it was left to stand at room temperature for 7 days and at the manufactured stage.
As a result, as shown in Table 6, the gummy candy formulated with white chrysanthemum polysaccharides did not show any absence, and did not show unnecessary coloring with a color close to white. On the other hand, although gummy candy containing orange-derived dietary fiber is hardly seen, gummy candy having a dark yellow color, or gummy candy containing apple-derived dietary fiber is slightly seen, brown, red, etc. Gummi candies could not be produced in which both uncolored and colored tastes are desirable, even when any dietary fiber is blended, such as exhibiting a dark colored taste.
本発明により、ゼラチンを含みながら高濃度の塩分を含む飲食品の提供が容易となった。このような飲食品として、飴、タブレット等と同様に手軽に摂取でき、かつ高濃度の塩分を含むグミキャンディ等の提供も容易となる。 The present invention facilitates the provision of food and drink containing gelatin and containing a high concentration of salt. As such food and drink, it can be easily taken in the same manner as a chew, a tablet and the like, and it becomes easy to provide a gummy candy and the like containing a high concentration of salt.
Claims (6)
（Ａ）食品素材に白キクラゲ多糖体を配合する工程 The manufacturing method of the food-drinks in any one of Claims 1-4 including the process of following (A).
(A) A step of blending white chrysanthemum polysaccharide into a food material
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH06339354A (en) * | 1993-05-31 | 1994-12-13 | Kosumosu Shokuhin:Kk | Production of viscous substance and beverage or food using the viscous substance |
| JP2015128391A (en) * | 2014-01-08 | 2015-07-16 | ユニテックフーズ株式会社 | Gummy candy with high salt content and method of producing the same |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| JPH06339354A (en) * | 1993-05-31 | 1994-12-13 | Kosumosu Shokuhin:Kk | Production of viscous substance and beverage or food using the viscous substance |
| JP2015128391A (en) * | 2014-01-08 | 2015-07-16 | ユニテックフーズ株式会社 | Gummy candy with high salt content and method of producing the same |
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| Title |
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| 日本食糧新聞, JPN6021020193, 30 June 2017 (2017-06-30), pages 11, ISSN: 0004521038 * |
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| WO2021066168A1 (en) | 2019-10-02 | 2021-04-08 | 三栄源エフ・エフ・アイ株式会社 | Method for producing physically modified starch |
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