JP2021097667A - Method for producing gel-like composition - Google Patents
Method for producing gel-like composition Download PDFInfo
- Publication number
- JP2021097667A JP2021097667A JP2020210130A JP2020210130A JP2021097667A JP 2021097667 A JP2021097667 A JP 2021097667A JP 2020210130 A JP2020210130 A JP 2020210130A JP 2020210130 A JP2020210130 A JP 2020210130A JP 2021097667 A JP2021097667 A JP 2021097667A
- Authority
- JP
- Japan
- Prior art keywords
- mass
- gel
- composition
- gelatin
- parts
- 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.)
- Granted
Links
- 239000000203 mixture Substances 0.000 title claims abstract description 121
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 36
- 229920000159 gelatin Polymers 0.000 claims abstract description 101
- 108010010803 Gelatin Proteins 0.000 claims abstract description 96
- 239000008273 gelatin Substances 0.000 claims abstract description 96
- 235000019322 gelatine Nutrition 0.000 claims abstract description 96
- 235000011852 gelatine desserts Nutrition 0.000 claims abstract description 96
- 239000000243 solution Substances 0.000 claims abstract description 92
- 235000012208 gluconic acid Nutrition 0.000 claims abstract description 77
- 239000007864 aqueous solution Substances 0.000 claims abstract description 46
- 239000000499 gel Substances 0.000 claims abstract description 45
- RGHNJXZEOKUKBD-SQOUGZDYSA-N Gluconic acid Natural products OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C(O)=O RGHNJXZEOKUKBD-SQOUGZDYSA-N 0.000 claims abstract description 32
- RGHNJXZEOKUKBD-UHFFFAOYSA-N D-gluconic acid Natural products OCC(O)C(O)C(O)C(O)C(O)=O RGHNJXZEOKUKBD-UHFFFAOYSA-N 0.000 claims abstract description 25
- 239000000174 gluconic acid Substances 0.000 claims abstract description 25
- 238000001816 cooling Methods 0.000 claims abstract description 18
- 235000009508 confectionery Nutrition 0.000 claims description 52
- 235000000346 sugar Nutrition 0.000 claims description 29
- PHOQVHQSTUBQQK-SQOUGZDYSA-N D-glucono-1,5-lactone Chemical compound OC[C@H]1OC(=O)[C@H](O)[C@@H](O)[C@@H]1O PHOQVHQSTUBQQK-SQOUGZDYSA-N 0.000 claims description 22
- 235000012209 glucono delta-lactone Nutrition 0.000 claims description 21
- 239000000182 glucono-delta-lactone Substances 0.000 claims description 21
- 229960003681 gluconolactone Drugs 0.000 claims description 21
- 229910052500 inorganic mineral Inorganic materials 0.000 claims description 11
- 239000011707 mineral Substances 0.000 claims description 11
- RGHNJXZEOKUKBD-SQOUGZDYSA-M D-gluconate Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O RGHNJXZEOKUKBD-SQOUGZDYSA-M 0.000 claims description 7
- 229940050410 gluconate Drugs 0.000 claims description 7
- 229950006191 gluconic acid Drugs 0.000 claims description 5
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims description 4
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 4
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 claims description 4
- 229910052791 calcium Inorganic materials 0.000 claims description 4
- 239000011575 calcium Substances 0.000 claims description 4
- 229910052700 potassium Inorganic materials 0.000 claims description 4
- 239000011591 potassium Substances 0.000 claims description 4
- 229910052708 sodium Inorganic materials 0.000 claims description 4
- 239000011734 sodium Substances 0.000 claims description 4
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 claims description 3
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- 239000011777 magnesium Substances 0.000 claims description 3
- 150000007524 organic acids Chemical class 0.000 abstract description 35
- 239000012141 concentrate Substances 0.000 abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 54
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- 239000008107 starch Substances 0.000 description 29
- 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 26
- 229930006000 Sucrose Natural products 0.000 description 26
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- 230000000052 comparative effect Effects 0.000 description 21
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- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 17
- 230000014759 maintenance of location Effects 0.000 description 16
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- 239000000047 product Substances 0.000 description 9
- AEQDJSLRWYMAQI-UHFFFAOYSA-N 2,3,9,10-tetramethoxy-6,8,13,13a-tetrahydro-5H-isoquinolino[2,1-b]isoquinoline Chemical compound C1CN2CC(C(=C(OC)C=C3)OC)=C3CC2C2=C1C=C(OC)C(OC)=C2 AEQDJSLRWYMAQI-UHFFFAOYSA-N 0.000 description 8
- 230000000694 effects Effects 0.000 description 8
- 239000000796 flavoring agent Substances 0.000 description 8
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- 239000000176 sodium gluconate Substances 0.000 description 8
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- 229940005574 sodium gluconate Drugs 0.000 description 8
- HLCFGWHYROZGBI-JJKGCWMISA-M Potassium gluconate Chemical compound [K+].OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O HLCFGWHYROZGBI-JJKGCWMISA-M 0.000 description 7
- 239000002253 acid Substances 0.000 description 7
- -1 calcium Chemical class 0.000 description 7
- 239000004224 potassium gluconate Substances 0.000 description 7
- 235000013926 potassium gluconate Nutrition 0.000 description 7
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- 150000005846 sugar alcohols Chemical class 0.000 description 7
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 6
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- 239000000126 substance Substances 0.000 description 6
- 241000283690 Bos taurus Species 0.000 description 5
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 description 5
- 239000007788 liquid Substances 0.000 description 5
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 5
- 235000010447 xylitol Nutrition 0.000 description 5
- 239000000811 xylitol Substances 0.000 description 5
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 5
- 229960002675 xylitol Drugs 0.000 description 5
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 4
- 230000006866 deterioration Effects 0.000 description 4
- 238000011156 evaluation Methods 0.000 description 4
- 239000003349 gelling agent Substances 0.000 description 4
- 150000004676 glycans Chemical class 0.000 description 4
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- 235000012907 honey Nutrition 0.000 description 4
- 238000000034 method Methods 0.000 description 4
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- 150000003839 salts Chemical class 0.000 description 4
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- 229930091371 Fructose Natural products 0.000 description 3
- 239000005715 Fructose Substances 0.000 description 3
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 3
- 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 3
- 239000004743 Polypropylene Substances 0.000 description 3
- 240000008042 Zea mays Species 0.000 description 3
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 3
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 3
- 235000005822 corn Nutrition 0.000 description 3
- 238000009472 formulation Methods 0.000 description 3
- 238000001879 gelation Methods 0.000 description 3
- 239000008103 glucose Substances 0.000 description 3
- 235000013336 milk Nutrition 0.000 description 3
- 239000008267 milk Substances 0.000 description 3
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- 229920001155 polypropylene Polymers 0.000 description 3
- 229960003975 potassium Drugs 0.000 description 3
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 3
- 241000251468 Actinopterygii Species 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 229920002261 Corn starch Polymers 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- 229910052783 alkali metal Inorganic materials 0.000 description 2
- 150000001340 alkali metals Chemical class 0.000 description 2
- 229910052784 alkaline earth metal Inorganic materials 0.000 description 2
- 150000001342 alkaline earth metals Chemical class 0.000 description 2
- 238000004458 analytical method Methods 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 230000001747 exhibiting effect Effects 0.000 description 2
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- 235000003599 food sweetener Nutrition 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 235000015203 fruit juice Nutrition 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 235000010449 maltitol Nutrition 0.000 description 2
- 239000000845 maltitol Substances 0.000 description 2
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 description 2
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- 235000013379 molasses Nutrition 0.000 description 2
- 239000001508 potassium citrate Substances 0.000 description 2
- QEEAPRPFLLJWCF-UHFFFAOYSA-K potassium citrate (anhydrous) Chemical compound [K+].[K+].[K+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O QEEAPRPFLLJWCF-UHFFFAOYSA-K 0.000 description 2
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- 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
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- 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
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
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- 239000004386 Erythritol Substances 0.000 description 1
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 229920002148 Gellan gum Polymers 0.000 description 1
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- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- 229920000161 Locust bean gum Polymers 0.000 description 1
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- 239000003513 alkali Substances 0.000 description 1
- 229910052782 aluminium Inorganic materials 0.000 description 1
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 1
- 230000000843 anti-fungal effect Effects 0.000 description 1
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- 235000019606 astringent taste Nutrition 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
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- PJAHUDTUZRZBKM-UHFFFAOYSA-K potassium citrate monohydrate Chemical compound O.[K+].[K+].[K+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O PJAHUDTUZRZBKM-UHFFFAOYSA-K 0.000 description 1
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- 235000010413 sodium alginate Nutrition 0.000 description 1
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- 241000894007 species Species 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
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- 210000002435 tendon Anatomy 0.000 description 1
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- HRXKRNGNAMMEHJ-UHFFFAOYSA-K trisodium citrate Chemical compound [Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O HRXKRNGNAMMEHJ-UHFFFAOYSA-K 0.000 description 1
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- 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
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
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Abstract
Description
本発明は、グルコン酸類を高含有するゲル状組成物の製造方法に関する。 The present invention relates to a method for producing a gel-like composition containing a high content of gluconic acids.
グミキャンディー等のゼラチンを用いて作るゲル状の組成物は、一般的に、糖類含有水溶液を加熱濃縮した後にゼラチンを添加し、次いで酸味料である有機酸を水溶液として添加して、冷却、固形化して製造される(例えば、特許文献1)。ゲル状組成物の製造工程において、ゼラチンを糖類含有水溶液を濃縮した後に添加する理由は、ゼラチンの熱劣化を避ける為であり、また、有機酸を最後に添加する理由は、低pHでのゼラチンの劣化を避ける為である。 Gel-like compositions made from gelatin such as gummy candy are generally cooled and solidified by adding gelatin after heating and concentrating a sugar-containing aqueous solution, and then adding an organic acid as an acidulant as an aqueous solution. (For example, Patent Document 1). In the process of producing the gel-like composition, the reason for adding gelatin after concentrating the saccharide-containing aqueous solution is to avoid thermal deterioration of gelatin, and the reason for adding the organic acid last is gelatin at a low pH. This is to avoid deterioration of.
従来、ゲル状組成物へは酸味を考慮して有機酸が1質量%程度配合されることが多いが、例えば、クエン酸について運動後の摂取により血中乳酸の除去を促進する効果が認められるなど有機酸の健康機能が明らかになるに伴って、それを有効活用する試みがなされている。 Conventionally, about 1% by mass of an organic acid is often blended in a gel-like composition in consideration of acidity, but for example, citric acid has an effect of promoting the removal of blood lactic acid by ingestion after exercise. As the health function of organic acids becomes clear, attempts are being made to make effective use of them.
しかしながら、本発明者が有機酸を高濃度で含むゲル状組成物を得るべく、一般的な製造方法に則って製造したところ、系中の水が過剰となり不都合を生じた。これは、ゲル状組成物の製造工程では、ゼラチンの添加後に有機酸を分散可能とするため水溶液として有機酸を添加する必要があるが、有機酸を高配合するには多量の有機酸水溶液を添加せざるを得ないところ、上述したようにゼラチンの添加後は加熱濃縮できないことに起因するものである。他方、当該不都合を回避すべく、ゼラチン添加前の糖類含有水溶液の加熱濃縮時に規定の水分を蒸発させることを試みたが実質的にゲル状組成物の製造は困難であった(後記比較例1〜4を参照)。
従って、本発明は、有機酸を高含有するゲル状組成物を製造する方法を提供しようとするものである。
However, when the present inventor produced a gel-like composition containing a high concentration of an organic acid according to a general production method, the amount of water in the system became excessive, causing inconvenience. This is because in the manufacturing process of the gel-like composition, it is necessary to add the organic acid as an aqueous solution in order to disperse the organic acid after the addition of gelatin. This is due to the fact that it cannot be concentrated by heating after the addition of gelatin as described above. On the other hand, in order to avoid the inconvenience, an attempt was made to evaporate the specified water content when the saccharide-containing aqueous solution was heated and concentrated before the addition of gelatin, but it was practically difficult to produce a gel-like composition (Comparative Example 1 below). ~ 4).
Therefore, the present invention is intended to provide a method for producing a gel-like composition containing a high content of an organic acid.
本発明者は、ゲル状組成物原料の配合順序及び有機酸の種類に着目して検討したところ、有機酸水溶液を最後に添加するのではなく、有機酸をゼラチンより前に配合し、有機酸含有水溶液を濃縮すること、このとき、有機酸としてクエン酸を用いるとゼラチン劣化を引き起こしゲル状組成物の保形ができずべたつきも生じるが、グルコン酸類を用いれば保形性が良好なゲル状組成物を製造できることを見出した。 The present inventor focused on the blending order of the raw materials for the gel-like composition and the type of the organic acid. As a result, the organic acid was blended before the gelatin, instead of adding the organic acid aqueous solution last. Concentrating the contained aqueous solution, at this time, if citric acid is used as the organic acid, gelatin deterioration is caused and the gel-like composition cannot retain its shape and becomes sticky. It has been found that the composition can be produced.
すなわち、本発明は、次の工程(1)〜(3):
(1)グルコン酸類を含有する水溶液を濃縮し、濃縮液を得る工程
(2)前記工程(1)で得られた濃縮液にゼラチンを添加し、ゼラチンゲル溶液を得る工程
(3)前記工程(2)で得られたゼラチンゲル溶液を冷却する工程
を含む、ゲル状組成物の製造方法を提供するものである。
また、本発明は、10〜70質量%のグルコン酸類とゼラチンを含有するゲル状組成物を提供するものである。
That is, the present invention describes the following steps (1) to (3):
(1) Step of concentrating an aqueous solution containing gluconic acids to obtain a concentrated solution (2) Step of adding gelatin to the concentrated solution obtained in the step (1) to obtain a gelatin gel solution (3) The step (3) It provides a method for producing a gel-like composition, which comprises a step of cooling the gelatin gel solution obtained in 2).
The present invention also provides a gel-like composition containing 10 to 70% by mass of gluconic acid and gelatin.
本発明によれば、グルコン酸類を高配合することが可能となり、保形性が良好なグルコン酸類を高含有するゲル状組成物を提供することができる。 According to the present invention, it is possible to add a high amount of gluconic acids, and it is possible to provide a gel-like composition containing a high amount of gluconic acids having good shape retention.
本発明のゲル状組成物の製造方法は、次の工程(1)〜(3):
(1)グルコン酸類を含有する水溶液を濃縮し、濃縮液を得る工程
(2)前記工程(1)で得られた濃縮液にゼラチンを添加し、ゼラチンゲル溶液を得る工程
(3)前記工程(2)で得られたゼラチンゲル溶液を冷却する工程、を有する。
The method for producing a gel-like composition of the present invention comprises the following steps (1) to (3):
(1) Step of concentrating an aqueous solution containing gluconic acids to obtain a concentrated solution (2) Step of adding gelatin to the concentrated solution obtained in the step (1) to obtain a gelatin gel solution (3) The step (3) It has a step of cooling the gelatin gel solution obtained in 2).
本発明において、ゲル状組成物は、ゼラチンの凝固(ゲル化)特性を利用して原料成分を固めた組成物である。本発明のゲル状組成物は、60℃未満の温度で水分が30質量%以下で、形状が保持されているものである。ゲル状組成物の例として、グミキャンディー、ゼリー等のゼリー菓子が挙げられる。なかでも、本発明の効果を享受し易い点から、好ましくはグミキャンディーである。 In the present invention, the gel-like composition is a composition in which the raw material components are solidified by utilizing the coagulation (gelling) property of gelatin. The gel-like composition of the present invention retains its shape at a temperature of less than 60 ° C. and having a water content of 30% by mass or less. Examples of the gel-like composition include jelly confectioneries such as gummy candies and jellies. Among them, gummy candies are preferable because they can easily enjoy the effects of the present invention.
〔工程(1)〕
本工程は、グルコン酸類を含有する水溶液を濃縮し、濃縮液を得る工程である。
本発明においてグルコン酸類は、グルコン酸、グルコノデルタラクトン及びグルコン酸塩から選ばれる。グルコノデルタラクトンは、グルコン酸から1分子の水が脱水された分子内エステルである。グルコン酸の塩としては、例えば、ナトリウム、カリウム等のアルカリ金属との塩;カルシウム等のアルカリ土類金属との塩、マグネシウム塩が挙げられる。このうち、アルカリ金属又はアルカリ土類金属との塩が好ましい。
グルコン酸類は、溶媒和物であっても無溶媒和物であってもよく、いずれも包含される。溶媒和物の好ましい例としては、水和物やアルコール和物が挙げられる。
グルコン酸類は、各々単独で用いてもよく、2種類以上を組み合わせて用いてもよい。なかでも、得られるゲル状組成物の保形性の観点及び風味安定性の観点から、グルコン酸塩、あるいはグルコン酸及び/又はグルコノデルタラクトンとグルコン酸塩との組み合わせを用いることが好ましい。
[Step (1)]
This step is a step of concentrating an aqueous solution containing gluconic acids to obtain a concentrated solution.
In the present invention, gluconic acids are selected from gluconic acid, glucono delta lactone and gluconate. Glucono delta lactone is an intramolecular ester obtained by dehydrating one molecule of water from gluconic acid. Examples of the salt of gluconic acid include salts with alkali metals such as sodium and potassium; salts with alkaline earth metals such as calcium, and magnesium salts. Of these, salts with alkali metals or alkaline earth metals are preferable.
The gluconic acid may be a solvate or a non-solvate, and both are included. Preferable examples of solvates include hydrates and alcohol solvates.
The gluconic acids may be used alone or in combination of two or more. Among them, from the viewpoint of shape retention and flavor stability of the obtained gel-like composition, it is preferable to use gluconate or a combination of gluconic acid and / or gluconodeltalactone and gluconate.
グルコン酸類を含有する水溶液において、グルコン酸類は、ゲル状組成物の質量に対して、健康機能を発揮する量のグルコン酸類を効率的に摂取可能な組成物を得るための観点から、10質量%以上、更に20質量%以上となるように含有させることが好ましく、また、ゲル化に必要な量のゲル化剤や質の良い甘味を得るために必要な量の糖質を配合する観点から、70質量%以下、更に60質量%以下、更に50質量%以下、更に40質量%以下となるように含有させることが好ましい。
本明細書において、グルコン酸類の含有量はグルコン酸換算量である。
グルコン酸類を含有する水溶液において、グルコン酸類は、ゲル状組成物の質量に対して、好ましくは10〜70質量%、より好ましくは10〜60質量%、更に好ましくは10〜50質量%、更に好ましくは20〜40質量%となるように含有させることが好ましい。
本発明において、グルコン酸類の含有量は、市販酵素キット法で求めることができる。キットに供した試料は、例えば、ゲル状組成物を1g採取し水9gを加え、80℃の水浴中で10分間加温して溶解した後、常温まで冷却し更に水で適宜希釈したものを用いる。なお、市販酵素キットは、ベーリンガー・マンハイム社製のFキットを使用することができる。
In the aqueous solution containing gluconic acids, the gluconic acids are 10% by mass with respect to the mass of the gel-like composition from the viewpoint of obtaining a composition capable of efficiently ingesting an amount of gluconic acids exhibiting a healthy function. As described above, it is preferable to further contain the content in an amount of 20% by mass or more, and from the viewpoint of blending an amount of a gelling agent necessary for gelation and an amount of sugar necessary for obtaining a good sweetness. It is preferable that the content is 70% by mass or less, further 60% by mass or less, further 50% by mass or less, and further 40% by mass or less.
In the present specification, the content of gluconic acids is a gluconic acid equivalent amount.
In the aqueous solution containing gluconic acids, the gluconic acids are preferably 10 to 70% by mass, more preferably 10 to 60% by mass, still more preferably 10 to 50% by mass, still more preferably, based on the mass of the gel-like composition. Is preferably contained in an amount of 20 to 40% by mass.
In the present invention, the content of gluconic acids can be determined by a commercially available enzyme kit method. For the sample used in the kit, for example, 1 g of the gel-like composition was collected, 9 g of water was added, and the sample was heated and dissolved in a water bath at 80 ° C. for 10 minutes, cooled to room temperature, and further diluted with water. Use. As the commercially available enzyme kit, an F kit manufactured by Beringer Mannheim can be used.
グルコン酸類を含有する水溶液は、水分活性を低下させてゲル状組成物の保存性を向上させる観点、ゲル状組成物の風味の観点、後述するゼラチンゲル溶液の充填工程を行なう際のゼラチンゲル溶液の粘度を調整する観点から、更に糖質を含有することが好ましい。糖質としては、糖類、多糖、糖アルコール、でん粉加水分解物、糖蜜等が挙げられる。
糖類は、単糖(ブドウ糖、果糖等)、二糖(ショ糖、麦芽糖、ラクトース等)、異性化糖、はちみつ、メープルシュガー等が挙げられる。
多糖は、オリゴ糖、でん粉、加工でん粉等が挙げられる。
糖アルコールは、マルチトール、還元麦芽糖水アメ、エリスリトール、キシリトール、ソルビトール等が挙げられる。
でん粉加水分解物は、コーンスターチ、小麦でん粉、馬鈴薯でん粉、甘藷でん粉、タピオカでん粉、米等のでん粉を加水分解したものであり、例えば、水あめ、コーンシラップ、デキストリン、でん粉等が挙げられる。
糖蜜は、精糖工程の副産物であり、ショ糖を分離した残液である。
糖質は、各々単独で用いてもよく、2種類以上を組み合わせて用いてもよい。
なかでも、ゲル状組成物の食感及び風味の観点から、糖類及びでん粉加水分解物から選択される1種以上が好ましく、ブドウ糖、果糖、ショ糖、水あめ、コーンシラップ及びはちみつから選択される1種以上がより好ましい。また、保存安定性の観点から、糖アルコールが好ましく、マルチトール、還元麦芽糖水アメ、キシリトールがより好ましい。
The aqueous solution containing gluconic acids reduces the water activity to improve the storage stability of the gel-like composition, from the viewpoint of the flavor of the gel-like composition, and the gelatin gel solution when the gelatin gel solution filling step described later is performed. From the viewpoint of adjusting the viscosity of the gel, it is preferable to further contain a sugar. Examples of sugars include sugars, polysaccharides, sugar alcohols, starch hydrolysates, molasses and the like.
Examples of sugars include monosaccharides (glucose, fructose, etc.), disaccharides (sucrose, maltose, lactose, etc.), high fructose corn syrup, honey, maple sugar, and the like.
Examples of polysaccharides include oligosaccharides, starch, modified starch and the like.
Examples of the sugar alcohol include maltitol, reduced maltose water candy, erythritol, xylitol, sorbitol and the like.
The starch hydrolyzate is obtained by hydrolyzing starch such as corn starch, wheat starch, potato starch, sweet potato starch, tapioca starch, rice, and the like, and examples thereof include water candy, corn syrup, dextrin, and starch.
Molasses is a by-product of the sugar refining process and is the residual liquid from which sucrose is separated.
The sugars may be used alone or in combination of two or more.
Among them, one or more selected from sugars and starch hydrolysates is preferable from the viewpoint of texture and flavor of the gel-like composition, and one selected from glucose, fructose, sucrose, starch syrup, corn syrup and honey 1 More than seeds are more preferred. From the viewpoint of storage stability, sugar alcohols are preferable, and maltitol, reduced maltose candy, and xylitol are more preferable.
グルコン酸類を含有する水溶液において、糖質は、ゲル状組成物の質量に対して、健康機能を発揮する量のグルコン酸類を効率的に摂取可能な組成物を得るための観点から、63.5質量%以下、更に54質量%以下となるように含有させることが好ましく、また、防腐・防黴性の観点から、6.5質量%以上、更に25.5質量%以上、更に35質量%以上となるように含有させることが好ましい。
グルコン酸類を含有する水溶液において、糖質は、ゲル状組成物の質量に対して、好ましくは6.5〜63.5質量%、より好ましくは25.5〜63.5質量%、更に好ましくは35〜54質量%となるように含有させることが好ましい。
In an aqueous solution containing gluconic acids, the sugar is 63.5 from the viewpoint of obtaining a composition capable of efficiently ingesting an amount of gluconic acids that exerts a healthy function with respect to the mass of the gel-like composition. It is preferably contained in an amount of mass% or less, further 54% by mass or less, and from the viewpoint of antiseptic / antifungal properties, 6.5% by mass or more, further 25.5% by mass or more, and further 35% by mass or more. It is preferable to contain it so as to be.
In the aqueous solution containing gluconic acids, the sugar is preferably 6.5 to 63.5% by mass, more preferably 25.5 to 63.5% by mass, still more preferably, based on the mass of the gel-like composition. It is preferably contained in an amount of 35 to 54% by mass.
グルコン酸類を含有する水溶液は、更にゼラチン以外のゲル化剤を含有してもよい。
ゲル化剤としては、寒天、ペクチン、ジェランガム、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、タラガム、トラガントガム、カードラン、アルギン酸ナトリウム等が挙げられる。
ゼラチン以外のゲル化剤の含有量は、本発明の目的を損なわない範囲内で適宜設定することができる。
The aqueous solution containing gluconic acids may further contain a gelling agent other than gelatin.
Examples of the gelling agent include agar, pectin, gellan gum, carrageenan, locust bean gum, xanthan gum, guar gum, tara gum, tragant gum, curdlan, sodium alginate and the like.
The content of the gelling agent other than gelatin can be appropriately set within a range that does not impair the object of the present invention.
グルコン酸類を含有する水溶液の濃縮は、加熱濃縮、減圧濃縮等の公知の手段により行うことができる。加熱濃縮する場合、グルコン酸類を含有する水溶液の加熱温度は品温として、焦げ付き防止の観点から、140℃以下が好ましく、また、濃縮時間短縮の観点で、50℃以上が好ましく、より好ましくは60℃以上、更に好ましくは70℃以上、殊更に好ましくは75℃以上である。
また、減圧濃縮する場合は、更に加熱温度を低下でき、好ましくは120℃以下、更に好ましくは100℃以下、殊更に好ましくは95℃以下とすることができる。
そして、濃縮時間は、処理スケールによって異なるが、10分以上が好ましく、15分以上がより好ましく、20分以上が更に好ましく、また、60分以下が好ましく、50分以下がより好ましく、40分以下が更に好ましい。
濃縮は、得られるゲル状組成物の保形性の観点から、グルコン酸類を含有する水溶液を濃縮した濃縮液の固形分含量が73質量%以上になるまで行うことが好ましく、更に81質量%以上、更に85.0質量%以上になるまで行うことが好ましい。ここで、本明細書における固形分含量とは、固形分の質量と濃縮液の質量との比[(固形分質量)/(濃縮液質量)×100]で表す値である。なお、固形分の質量は、水、成分由来の水を除くことで計算することができる。
濃縮液は、次工程(2)において添加するゼラチンの熱劣化を避けるため、冷却することが好ましい。冷却後の濃縮液の温度は、好ましくは100℃以下であり、より好ましくは90℃以下、更に好ましくは85℃以下、殊更好ましくは80℃以下であり、また、次工程(2)において添加するゼラチンの分散性を高める観点から、40℃以上が好ましく、50℃以上がより好ましく、60℃以上が更に好ましい。
冷却後の濃縮液の温度は、好ましくは40℃〜100℃、より好ましくは50℃〜90℃、更に好ましくは50℃〜85℃、更に好ましくは60℃〜80℃である。
The concentration of the aqueous solution containing gluconic acids can be carried out by known means such as heat concentration and vacuum concentration. In the case of heat concentration, the heating temperature of the aqueous solution containing gluconic acids is preferably 140 ° C. or lower from the viewpoint of preventing non-stick, and is preferably 50 ° C. or higher, more preferably 60 ° C. from the viewpoint of shortening the concentration time. ° C. or higher, more preferably 70 ° C. or higher, particularly preferably 75 ° C. or higher.
Further, in the case of concentration under reduced pressure, the heating temperature can be further lowered, preferably 120 ° C. or lower, more preferably 100 ° C. or lower, and particularly preferably 95 ° C. or lower.
The concentration time varies depending on the treatment scale, but is preferably 10 minutes or more, more preferably 15 minutes or more, further preferably 20 minutes or more, preferably 60 minutes or less, more preferably 50 minutes or less, and 40 minutes or less. Is more preferable.
From the viewpoint of shape retention of the obtained gel-like composition, the concentration is preferably carried out until the solid content of the concentrated solution obtained by concentrating the aqueous solution containing gluconic acids is 73% by mass or more, and further 81% by mass or more. Further, it is preferable to carry out until it becomes 85.0% by mass or more. Here, the solid content in the present specification is a value expressed by the ratio of the mass of the solid content to the mass of the concentrated solution [(mass of solid content) / (mass of concentrated solution) × 100]. The mass of the solid content can be calculated by excluding water and water derived from the components.
The concentrate is preferably cooled in order to avoid thermal deterioration of gelatin added in the next step (2). The temperature of the concentrated solution after cooling is preferably 100 ° C. or lower, more preferably 90 ° C. or lower, still more preferably 85 ° C. or lower, particularly preferably 80 ° C. or lower, and the mixture is added in the next step (2). From the viewpoint of enhancing the dispersibility of gelatin, 40 ° C. or higher is preferable, 50 ° C. or higher is more preferable, and 60 ° C. or higher is further preferable.
The temperature of the concentrated liquid after cooling is preferably 40 ° C. to 100 ° C., more preferably 50 ° C. to 90 ° C., still more preferably 50 ° C. to 85 ° C., still more preferably 60 ° C. to 80 ° C.
〔工程(2)〕
本工程は、工程(1)で得られた濃縮液に、ゼラチンを添加し、ゼラチンゲル溶液を得る工程である。本発明のゼラチンゲル溶液は、60℃以上の温度で水分が30質量%以下で、流動性がある溶液である。
ゼラチンの濃縮液への添加に先立ち、ゼラチンを水に溶解又は分散することが好ましい。この際、加熱によって、ゼラチンをゾル化させることが好ましい。加熱温度は、50℃以上が好ましく、また、加水分解反応抑制の観点から、100℃以下が好ましく、より好ましくは60〜90℃、更に好ましくは70〜85℃である。
[Step (2)]
This step is a step of adding gelatin to the concentrated solution obtained in step (1) to obtain a gelatin gel solution. The gelatin gel solution of the present invention is a fluid solution having a water content of 30% by mass or less at a temperature of 60 ° C. or higher.
It is preferable to dissolve or disperse gelatin in water prior to adding gelatin to the concentrate. At this time, it is preferable to sol the gelatin by heating. The heating temperature is preferably 50 ° C. or higher, more preferably 100 ° C. or lower, more preferably 60 to 90 ° C., still more preferably 70 to 85 ° C. from the viewpoint of suppressing the hydrolysis reaction.
使用するゼラチンは、例えば、牛、豚、鶏、魚等の皮、骨、腱等を原料としたゼラチンが挙げられる。ゼラチンは、特に限定されず、酸又はアルカリで処理して得られるものを使用することができる。
使用するゼラチンのゼリー強度(ブルーム値)は、求める試験方法がJIS K6503で規定されている。すなわち、ゼラチンを専用ゼリーカップ内で6と2/3質量%に溶解した後、室温放冷後、10℃の恒温水槽で17時間冷却する。このゲルを、直径12.7mmの平型プローブにて、侵入距離4mm、侵入速度1mm/sで侵入させたときの応力数値(g)をゼリー強度とする。
本発明で用いられるゼラチンのゼリー強度は、ゲル化させる観点から、120g以上、更に160g以上、更に200g以上が好ましい。また、ゲルが噛める程度の柔らかさを維持する観点から、420g以下、更に360g以下、更に300g以下が好ましい。
ゼラチンは主にタンパク質で構成され、そのタンパク質量は85質量%以上、89質量%以下であることが好ましい。
ゼラチンは、ゲル状組成物の質量に対して、ゲル化させる観点から、5質量%以上、更に5.5質量%以上、更に6質量%以上、更に6.5質量%以上となるように添加することが好ましく、また、ゲルが固すぎず噛める程度の柔らかさは維持する観点から、9質量%以下、更に8.5質量%以下、更に8質量%以下、更に7.5質量%以下となるように添加することが好ましい。
ゼラチンは、ゲル状組成物の質量に対して、好ましくは5〜9質量%、より好ましくは5.5〜8.5質量%、更に好ましくは6〜8質量%、更に好ましくは6.5〜7.5質量%となるように添加することが好ましい。
Examples of the gelatin used include gelatin made from the skins, bones, tendons and the like of cows, pigs, chickens, fish and the like. The gelatin is not particularly limited, and a gelatin obtained by treating with an acid or an alkali can be used.
For the jelly strength (bloom value) of gelatin used, the required test method is specified by JIS K6503. That is, gelatin is dissolved in 6 and 2/3% by mass in a special jelly cup, allowed to cool at room temperature, and then cooled in a constant temperature water tank at 10 ° C. for 17 hours. The stress value (g) when this gel is penetrated with a flat probe having a diameter of 12.7 mm at an penetration distance of 4 mm and an penetration speed of 1 mm / s is defined as the jelly strength.
The jelly strength of gelatin used in the present invention is preferably 120 g or more, more preferably 160 g or more, and further 200 g or more from the viewpoint of gelation. Further, from the viewpoint of maintaining the softness to the extent that the gel can be chewed, 420 g or less, further 360 g or less, and further 300 g or less are preferable.
Gelatin is mainly composed of protein, and the amount of protein is preferably 85% by mass or more and 89% by mass or less.
Gelatin is added so as to be 5% by mass or more, further 5.5% by mass or more, further 6% by mass or more, and further 6.5% by mass or more with respect to the mass of the gel-like composition from the viewpoint of gelation. From the viewpoint of maintaining the softness of the gel so that it can be chewed without being too hard, it is preferably 9% by mass or less, further 8.5% by mass or less, further 8% by mass or less, and further 7.5% by mass or less. It is preferable to add it so as to become.
Gelatin is preferably 5-9% by mass, more preferably 5.5-8.5% by mass, still more preferably 6-8% by mass, still more preferably 6.5% by mass, based on the mass of the gel-like composition. It is preferable to add it in an amount of 7.5% by mass.
ゼラチンゲル溶液の10倍希釈液のpH(25℃)は、得られるゲル状組成物の保形性の観点及び風味安定性の観点から、pH2.5以上が好ましく、更にpH2.8以上、更にpH3.0以上、更にpH3.2以上が好ましく、また、微生物制御の観点から、pH5.5以下が好ましく、pH5.0以下が好ましく、更にpH4.0以下が好ましく、殊更にpH3.5以下が好ましい。
ゼラチンゲル溶液の10倍希釈液のpH(25℃)は、好ましくはpH2.5〜5.5、より好ましくはpH2.8〜5.0、更に好ましくはpH3.0〜4.0、更に好ましくはpH3.2〜3.5である。このようなpHに調整するために、後述する酸味料、果汁等を用いることができる。
The pH (25 ° C.) of the 10-fold diluted solution of the gelatin gel solution is preferably pH 2.5 or higher, more preferably pH 2.8 or higher, and further, from the viewpoint of shape retention and flavor stability of the obtained gel-like composition. pH 3.0 or higher, more preferably pH 3.2 or higher, and from the viewpoint of microbial control, pH 5.5 or lower is preferable, pH 5.0 or lower is preferable, pH 4.0 or lower is more preferable, and pH 3.5 or lower is particularly preferable. preferable.
The pH (25 ° C.) of the 10-fold diluted solution of the gelatin gel solution is preferably pH 2.5 to 5.5, more preferably pH 2.8 to 5.0, still more preferably pH 3.0 to 4.0, still more preferably. Is pH 3.2-3.5. In order to adjust to such a pH, an acidulant, fruit juice, etc., which will be described later, can be used.
濃縮液には、更に、本発明の効果を損なわない範囲において、ゲル状組成物に配合し得る他の原料成分を添加してもよい。当該原料成分としては、例えば、上記糖質以外の甘味料(例えば、非糖質天然甘味料、合成甘味料等)、グルコン酸類以外の酸味料(例えば、アスコルビン酸、クエン酸等)、乳成分、安定剤、野菜汁・果汁、果肉、香料、着色料、酸化防止剤、保存料等が挙げられる。 Further, other raw material components that can be blended in the gel-like composition may be added to the concentrate as long as the effects of the present invention are not impaired. Examples of the raw material components include sweeteners other than the above sugars (for example, non-sugar natural sweeteners, synthetic sweeteners, etc.), acidulants other than gluconic acids (for example, ascorbic acid, citric acid, etc.), and milk components. , Stabilizers, vegetable juices / fruit juices, fruit meats, flavors, coloring agents, antioxidants, preservatives, etc.
〔工程(3)〕
本工程は、前記工程(2)で得られたゼラチンゲル溶液を冷却する工程である。
ゼラチンゲル溶液の冷却温度は、ゼラチンの分解抑制の観点から、60℃以下が好ましく、また、乾燥効率の観点から、10℃以上が好ましく、更に15〜55℃が好ましく、殊更に20〜40℃が好ましい。そして、冷却時間は、168時間以下が好ましく、120時間以下がより好ましく、72時間以下が更に好ましい。
[Step (3)]
This step is a step of cooling the gelatin gel solution obtained in the step (2).
The cooling temperature of the gelatin gel solution is preferably 60 ° C. or lower from the viewpoint of suppressing the decomposition of gelatin, preferably 10 ° C. or higher, further preferably 15 to 55 ° C., and particularly further 20 to 40 ° C. from the viewpoint of drying efficiency. Is preferable. The cooling time is preferably 168 hours or less, more preferably 120 hours or less, and even more preferably 72 hours or less.
冷却によって、ゼラチンゲル溶液は固形化し、ゲル状組成物が得られる。ゼラチンゲル溶液の冷却は、型押ししたスターチモールドにゼラチンゲル溶液を流し込んで行うことができる。
ゲル状組成物を容器に充填する際は、更にゼラチンゲル溶液の充填工程を行ってもよい。容器は、特に制限されず、ポリエチレンテレフタレート、ポリプロピレン、ポリエチレン、ポリスチレン等を主成分とする成形容器、紙容器、ガラス容器等を使用することができる。
Upon cooling, the gelatin gel solution solidifies to give a gel-like composition. The gelatin gel solution can be cooled by pouring the gelatin gel solution into an embossed starch mold.
When the gel-like composition is filled in the container, a step of filling the gelatin gel solution may be further performed. The container is not particularly limited, and a molded container containing polyethylene terephthalate, polypropylene, polyethylene, polystyrene or the like as a main component, a paper container, a glass container or the like can be used.
上記工程(1)〜(3)を経ることで、本発明のゲル状組成物は、グルコン酸類を高濃度で含有することができる。また、本発明のゲル状組成物は、保形性が良好で、べたつきがないためゲル状組成物同士が付着しない。
本発明のゲル状組成物中、グルコン酸類の含有量(グルコン酸換算量)は、健康機能を発揮する量のグルコン酸類を効率的に摂取可能な組成物を得る観点から、10質量%以上、更に15質量%以上が好ましく、殊更に20質量%以上が好ましい。グルコン酸類の含有量の上限は、特に制限されないが、70質量%以下が好ましく、より好ましくは60質量%以下、更に好ましくは50質量%以下、殊更好ましくは40質量%以下である。
ゲル状組成物中のグルコン酸類の含有量(グルコン酸換算量)は、好ましくは10〜70質量%、より好ましくは10〜60質量%、更に好ましくは15〜50質量%、更に好ましくは20〜40質量%である。グルコン酸類は、ビフィドバクテリウム菌の増殖促進作用、紫外線抵抗性向上作用、腸内環境改善作用、便秘傾向者の排便回数及び日数増加作用等の健康機能が見出されており、本発明のグルコン酸類高含有ゲル状組成物はグルコン酸類摂取用のゲル状組成物として好適であり、グルコン酸類の高い機能発現が期待できる。
By going through the above steps (1) to (3), the gel-like composition of the present invention can contain gluconic acids at a high concentration. Further, the gel-like composition of the present invention has good shape retention and is not sticky, so that the gel-like compositions do not adhere to each other.
In the gel-like composition of the present invention, the content of gluconic acids (gluconic acid equivalent amount) is 10% by mass or more from the viewpoint of obtaining a composition capable of efficiently ingesting an amount of gluconic acids exhibiting a health function. Further, 15% by mass or more is preferable, and 20% by mass or more is particularly preferable. The upper limit of the content of gluconic acids is not particularly limited, but is preferably 70% by mass or less, more preferably 60% by mass or less, still more preferably 50% by mass or less, and particularly preferably 40% by mass or less.
The content of gluconic acids (gluconic acid equivalent amount) in the gel-like composition is preferably 10 to 70% by mass, more preferably 10 to 60% by mass, still more preferably 15 to 50% by mass, still more preferably 20 to 20 to 70% by mass. It is 40% by mass. Gluconic acids have been found to have health functions such as an effect of promoting the growth of bifidobacteria, an effect of improving ultraviolet resistance, an effect of improving the intestinal environment, an effect of increasing the number of defecations and the number of days of constipation-prone persons, and the present invention The gel-like composition containing a high amount of gluconic acids is suitable as a gel-like composition for ingesting gluconic acids, and high functional expression of gluconic acids can be expected.
ゲル状組成物は、保形性及び風味安定性に影響するゼラチンゲル溶液のpHコントロールの観点から、ミネラルを含有することが好ましい。ミネラルとしては、ナトリウム、カリウム、カルシウム、マグネシウム等が挙げられる。
ゲル状組成物中のミネラルの含有量は、保形性の良好なゲル状組成物を得られる観点から、好ましくは0.2質量%以上、より好ましくは0.5質量%以上、更に好ましくは0.7質量%以上、更に好ましくは0.9質量%以上である。ミネラルの含有量の上限は、特に制限されないが、保形性の良好なゲル状組成物を得られる観点及びミネラルの塩味やエグ味を抑えた良好な風味が得られる観点から、好ましくは4.2質量%以下、より好ましくは2.8質量%以下、更に好ましくは2.1質量%以下、更に好ましくは1.8質量%以下である。
The gel-like composition preferably contains minerals from the viewpoint of pH control of the gelatin gel solution, which affects shape retention and flavor stability. Examples of minerals include sodium, potassium, calcium, magnesium and the like.
The content of minerals in the gel-like composition is preferably 0.2% by mass or more, more preferably 0.5% by mass or more, still more preferably 0.5% by mass or more, from the viewpoint of obtaining a gel-like composition having good shape retention. It is 0.7% by mass or more, more preferably 0.9% by mass or more. The upper limit of the mineral content is not particularly limited, but is preferably 4. from the viewpoint of obtaining a gel-like composition having good shape retention and obtaining a good flavor in which the salty taste and the astringent taste of the mineral are suppressed. It is 2% by mass or less, more preferably 2.8% by mass or less, still more preferably 2.1% by mass or less, still more preferably 1.8% by mass or less.
ゲル状組成物の水分量は、30質量%以下であるが、微生物制御の観点から、好ましくは25質量%以下であり、より好ましくは23質量%以下、更に好ましくは22質量%以下、殊更に好ましくは21質量%以下である。また、食感の観点から、10質量%以上が好ましく、13質量%以上がより好ましく、16質量%以上が更に好ましく、18質量%以上が殊更に好ましい。
ゲル状組成物の水分量は、好ましくは10〜30質量%、より好ましくは13〜25質量%、更に好ましくは16〜23質量%、更に好ましくは16〜22質量%、更に好ましくは18〜21質量%である。
本明細書においてゲル状組成物の水分量の分析は、後掲の実施例に記載の方法に従うものとする。
The water content of the gel-like composition is 30% by mass or less, but from the viewpoint of microbial control, it is preferably 25% by mass or less, more preferably 23% by mass or less, still more preferably 22% by mass or less, and particularly further. It is preferably 21% by mass or less. Further, from the viewpoint of texture, 10% by mass or more is preferable, 13% by mass or more is more preferable, 16% by mass or more is further preferable, and 18% by mass or more is particularly preferable.
The water content of the gel-like composition is preferably 10 to 30% by mass, more preferably 13 to 25% by mass, still more preferably 16 to 23% by mass, still more preferably 16 to 22% by mass, still more preferably 18 to 21. It is mass%.
In the present specification, the analysis of the water content of the gel-like composition shall follow the method described in the examples below.
本発明のゲル状組成物の製造方法は、保形性が良好なグルコン酸類を高含有するゲル状組成物が得られる点から、次の工程(1)〜(3):
(1)グルコン酸類及び糖質を含有する水溶液を濃縮し、濃縮液を得る工程
(2)前記工程(1)で得られた濃縮液にゼラチンを添加し、ゼラチンゲル溶液を得る工程
(3)前記工程(2)で得られたゼラチンゲル溶液を冷却する工程
を含む、ゲル状組成物の製造方法であることが好ましい。
The method for producing a gel-like composition of the present invention is described in the following steps (1) to (3): from the viewpoint of obtaining a gel-like composition having a high content of gluconic acids having good shape retention.
(1) Step of concentrating an aqueous solution containing gluconic acid and sugar to obtain a concentrated solution (2) Step of adding gelatin to the concentrated solution obtained in the above step (1) to obtain a gelatin gel solution (3) A method for producing a gel-like composition, which comprises a step of cooling the gelatin gel solution obtained in the step (2), is preferable.
本発明のゲル状組成物の製造方法は、保形性が良好なグルコン酸類を高含有するゲル状組成物を得られる点から、次の工程(1)〜(3):
(1)グルコン酸類並びに糖類、でん粉加水分解物及び糖アルコールから選ばれる1種又は2種以上である糖質を含有する水溶液を、濃縮液の固形分含量が73質量%以上になるまで濃縮し、濃縮液を得る工程
(2)前記工程(1)で得られた濃縮液にゼラチンを添加し、ゼラチンゲル溶液を得る工程
(3)前記工程(2)で得られたゼラチンゲル溶液を冷却する工程
を含む、ゲル状組成物の製造方法であることが好ましい。
The method for producing a gel-like composition of the present invention is described in the following steps (1) to (3): from the viewpoint of obtaining a gel-like composition having a high content of gluconic acids having good shape retention.
(1) An aqueous solution containing one or more sugars selected from gluconic acids and sugars, gelatin hydrolysates and sugar alcohols is concentrated until the solid content of the concentrated solution reaches 73% by mass or more. , Step of obtaining a concentrated solution (2) Step of adding gelatin to the concentrated solution obtained in the above step (1) to obtain a gelatin gel solution (3) Cooling the gelatin gel solution obtained in the above step (2) A method for producing a gel-like composition, which comprises a step, is preferable.
本発明のゲル状組成物の製造方法は、保形性が良好なグルコン酸類を高含有するゲル状組成物を得られる点から、次の工程(1)〜(3):
(1)グルコン酸塩、あるいはグルコン酸及び/又はグルコノデルタラクトンとグルコン酸塩との組み合わせ、並びに糖類、でん粉加水分解物及び糖アルコールから選ばれる1種又は2種以上である糖質を含有する水溶液を濃縮し、濃縮液を得る工程
(2)前記工程(1)で得られた濃縮液にゼラチンを添加し、10倍希釈液のpHが2.5〜5.5であるゼラチンゲル溶液を得る工程
(3)前記工程(2)で得られたゼラチンゲル溶液を冷却する工程
を含む、ゲル状組成物の製造方法であることが好ましい。
The method for producing a gel-like composition of the present invention is described in the following steps (1) to (3): from the viewpoint of obtaining a gel-like composition having a high content of gluconic acids having good shape retention.
(1) Contains gluconate, or a combination of gluconic acid and / or gluconodeltalactone and gluconate, and one or more sugars selected from sugars, starch hydrolysates and sugar alcohols. Step of concentrating the aqueous solution to obtain a concentrated solution (2) A gelatin gel solution in which gelatin is added to the concentrated solution obtained in the above step (1) and the pH of the 10-fold diluted solution is 2.5 to 5.5. Step (3) A method for producing a gel-like composition, which comprises a step of cooling the gelatin gel solution obtained in the step (2), is preferable.
本発明のゲル状組成物は、保形性が良好な点、グルコン酸類を高含有する点から、10〜70質量%のグルコン酸類とゼラチンとミネラルを含有するゲル状組成物であることが好ましい。 The gel-like composition of the present invention is preferably a gel-like composition containing 10 to 70% by mass of gluconic acids, gelatin and minerals from the viewpoint of good shape retention and high content of gluconic acids. ..
本発明のゲル状組成物は、保形性が良好な点、グルコン酸類を高含有する点から、10〜70質量%のグルコン酸類とゼラチンとミネラルを含有するゲル状組成物であって、水分量が10〜30質量%であるゲル状組成物であることが好ましい。 The gel-like composition of the present invention is a gel-like composition containing 10 to 70% by mass of gluconic acid, gelatin and mineral from the viewpoint of good shape retention and high content of gluconic acid, and is a gel-like composition containing water. It is preferably a gel-like composition having an amount of 10 to 30% by mass.
上述した実施形態に関し、本発明はさらに以下のゲル状組成物及びその製造方法を開示する。 Regarding the above-described embodiment, the present invention further discloses the following gel-like composition and a method for producing the same.
<1>次の工程(1)〜(3):
(1)グルコン酸類を含有する水溶液を濃縮し、濃縮液を得る工程
(2)前記工程(1)で得られた濃縮液にゼラチンを添加し、ゼラチンゲル溶液を得る工程
(3)前記工程(2)で得られたゼラチンゲル溶液を冷却する工程
を含む、ゲル状組成物の製造方法。
<1> Next steps (1) to (3):
(1) Step of concentrating an aqueous solution containing gluconic acids to obtain a concentrated solution (2) Step of adding gelatin to the concentrated solution obtained in the step (1) to obtain a gelatin gel solution (3) The step (3) A method for producing a gel-like composition, which comprises a step of cooling the gelatin gel solution obtained in 2).
<2>グルコン酸類が、好ましくはグルコン酸、グルコノデルタラクトン及びグルコン酸塩から選ばれる1種又は2種以上であり、より好ましくはグルコン酸塩、あるいはグルコン酸及び/又はグルコノデルタラクトンとグルコン酸塩との組み合わせである<1>に記載のゲル状組成物の製造方法。
<3>グルコン酸類を含有する水溶液において、グルコン酸類は、ゲル状組成物の質量に対して、グルコン酸換算量で、好ましくは10質量%以上、より好ましくは20質量%以上となるように含有させ、また、好ましくは70質量%以下、より好ましくは60質量%以下、更に好ましくは50質量%以下、更に好ましくは40質量%以下となるように含有させ、また、好ましくは10〜70質量%、より好ましくは10〜60質量%、更に好ましくは10〜50質量%、更に好ましくは20〜40質量%となるように含有させる<1>又は<2>に記載のゲル状組成物の製造方法。
<4>グルコン酸類を含有する水溶液が、更に糖質を含有する<1>〜<3>のいずれか1に記載のゲル状組成物の製造方法。
<5>糖質が、好ましくは糖類、多糖、糖アルコール、でん粉加水分解物及び糖蜜から選ばれる1種又は2種以上であり、より好ましくは糖類、でん粉加水分解物及び糖アルコールから選ばれる1種又は2種以上であり、更に好ましくはブドウ糖、果糖、ショ糖、水あめ、コーンシラップ、はちみつ、マルチトール、還元麦芽糖水アメ及びキシリトールから選ばれる1種又は2種以上である<1>〜<4>のいずれか1に記載のゲル状組成物の製造方法。
<6>グルコン酸類を含有する水溶液において、糖質は、ゲル状組成物の質量に対して、好ましくは63.5質量%以下、より好ましくは54質量%以下となるように含有させ、また、好ましくは6.5質量%以上、より好ましくは25.5質量%以上、更に好ましくは35質量%以上となるように含有させ、また、好ましくは6.5〜63.5質量%、より好ましくは25.5〜63.5質量%、更に好ましくは35〜54質量%となるように含有させる<1>〜<5>のいずれか1に記載のゲル状組成物の製造方法。
<7>濃縮を、グルコン酸類を含有する水溶液を濃縮した濃縮液の固形分含量が好ましくは73質量%以上になるまで、より好ましくは81質量%以上になるまで、更に好ましくは85.0質量%以上になるまで行う<1>〜<6>のいずれか1に記載のゲル状組成物の製造方法。
<8>工程(2)の前に、濃縮液を冷却する工程をさらに含む、<1>〜<7>のいずれか1に記載のゲル状組成物の製造方法。
<9>冷却後の濃縮液の温度が、好ましくは100℃以下、より好ましくは90℃以下、更に好ましくは85℃以下、殊更好ましくは80℃以下であり、また、好ましくは40℃以上、より好ましくは50℃以上、更に好ましくは60℃以上である、また、好ましくは40℃〜100℃、より好ましくは50℃〜90℃、更に好ましくは50℃〜85℃、更に好ましくは60℃〜80℃である<8>に記載のゲル状組成物の製造方法。
<10>ゼラチンのゼリー強度が、好ましくは120g以上、より好ましくは160g以上、更に好ましくは200g以上であり、また、好ましくは420g以下、より好ましくは360g以下、更に好ましくは300g以下であり、また、好ましくは120〜420g、より好ましくは160〜360g、更に好ましくは200〜300gである<1>〜<9>のいずれか1に記載のゲル状組成物の製造方法。
<11>ゼラチンを、ゲル状組成物の質量に対して、好ましくは5質量%以上、より好ましくは5.5質量%以上、更に好ましくは6質量%以上、更に好ましくは6.5質量%以上となるように添加する、また、好ましくは9質量%以下、より好ましくは8.5質量%以下、更に好ましくは8質量%以下、更に好ましくは7.5質量%以下となるように添加する、また、好ましくは5〜9質量%、より好ましくは5.5〜8.5質量%、更に好ましくは6〜8質量%、更に好ましくは6.5〜7.5質量%となるように添加する<1>〜<10>のいずれか1に記載のゲル状組成物の製造方法。
<12>ゼラチンゲル溶液の10倍希釈液のpH(25℃)が、好ましくはpH2.5以上、より好ましくはpH2.8以上、更に好ましくはpH3.0以上、更に好ましくはpH3.2以上であり、また、好ましくはpH5.5以下、より好ましくはpH5.0以下、更に好ましくはpH4.0以下、殊更好ましくはpH3.5以下であり、また、好ましくはpH2.5〜5.5、より好ましくはpH2.8〜5.0、更に好ましくはpH3.0〜4.0、更に好ましくはpH3.2〜3.5である<1>〜<11>のいずれか1に記載のゲル状組成物の製造方法。
<13>ゼラチンゲル溶液の冷却温度が、好ましくは60℃以下、より好ましくは40℃以下であり、また、好ましくは10℃以上、より好ましくは15℃以上であり、また、好ましくは15〜55℃、より好ましくは20〜40℃である<1>〜<12>のいずれか1に記載のゲル状組成物の製造方法。
<14>ゲル状組成物中のグルコン酸類の含有量(グルコン酸換算量)が、好ましくは10質量%以上、より好ましくは15質量%以上、更に好ましくは20質量%以上であり、また、好ましくは70質量%以下、より好ましくは60質量%以下、更に好ましくは50質量%以下、殊更好ましくは40質量%以下であり、また、好ましくは10〜70質量%、より好ましくは10〜60質量%、更に好ましくは15〜50質量%、更に好ましくは20〜40質量%である<1>〜<13>のいずれか1に記載のゲル状組成物の製造方法。
<15>ゲル状組成物が、好ましくはグミキャンディーである<1>〜<14>のいずれか1に記載のゲル状組成物の製造方法。
<2> The gluconic acids are preferably one or more selected from gluconic acid, gluconodeltalactone and gluconodeltalactone, and more preferably gluconic acid or gluconic acid and / or gluconodeltalactone. The method for producing a gel-like composition according to <1>, which is a combination with gluconate.
<3> In the aqueous solution containing gluconic acids, the gluconic acids are contained so as to be preferably 10% by mass or more, more preferably 20% by mass or more in terms of gluconic acid with respect to the mass of the gel-like composition. The content is preferably 70% by mass or less, more preferably 60% by mass or less, further preferably 50% by mass or less, still more preferably 40% by mass or less, and preferably 10 to 70% by mass. The method for producing a gel-like composition according to <1> or <2>, wherein the content is more preferably 10 to 60% by mass, further preferably 10 to 50% by mass, still more preferably 20 to 40% by mass. ..
<4> The method for producing a gel-like composition according to any one of <1> to <3>, wherein the aqueous solution containing gluconic acids further contains a sugar.
<5> The sugar is preferably one or more selected from sugars, polysaccharides, sugar alcohols, starch hydrolysates and sugar honey, and more preferably selected from sugars, starch hydrolysates and sugar alcohols 1 Species or two or more, more preferably one or more selected from glucose, fructose, sucrose, water candy, corn syrup, honey, polysaccharide, reduced maltose water candy and xylitol <1> to <4> The method for producing a gel-like composition according to any one of.
<6> In the aqueous solution containing gluconic acids, the sugar is contained so as to be preferably 63.5% by mass or less, more preferably 54% by mass or less, based on the mass of the gel-like composition. It is preferably contained in an amount of 6.5% by mass or more, more preferably 25.5% by mass or more, still more preferably 35% by mass or more, and preferably 6.5 to 63.5% by mass, more preferably. The method for producing a gel-like composition according to any one of <1> to <5>, wherein the content is 25.5 to 63.5% by mass, more preferably 35 to 54% by mass.
<7> Concentration is carried out until the solid content of the concentrated solution obtained by concentrating the aqueous solution containing gluconic acids is preferably 73% by mass or more, more preferably 81% by mass or more, and further preferably 85.0% by mass. The method for producing a gel-like composition according to any one of <1> to <6>, which is carried out until the content becomes% or more.
<8> The method for producing a gel-like composition according to any one of <1> to <7>, further comprising a step of cooling the concentrated liquid before the step (2).
<9> The temperature of the concentrated liquid after cooling is preferably 100 ° C. or lower, more preferably 90 ° C. or lower, further preferably 85 ° C. or lower, particularly preferably 80 ° C. or lower, and preferably 40 ° C. or higher. It is preferably 50 ° C. or higher, more preferably 60 ° C. or higher, preferably 40 ° C. to 100 ° C., more preferably 50 ° C. to 90 ° C., still more preferably 50 ° C. to 85 ° C., still more preferably 60 ° C. to 80 ° C. The method for producing a gel-like composition according to <8> at ° C.
<10> The jelly strength of gelatin is preferably 120 g or more, more preferably 160 g or more, further preferably 200 g or more, and preferably 420 g or less, more preferably 360 g or less, still more preferably 300 g or less. The method for producing a gel-like composition according to any one of <1> to <9>, preferably 120 to 420 g, more preferably 160 to 360 g, and further preferably 200 to 300 g.
<11> The gelatin is preferably 5% by mass or more, more preferably 5.5% by mass or more, still more preferably 6% by mass or more, still more preferably 6.5% by mass or more, based on the mass of the gel-like composition. It is added so as to be 9% by mass or less, more preferably 8.5% by mass or less, still more preferably 8% by mass or less, still more preferably 7.5% by mass or less. Further, it is preferably added in an amount of 5 to 9% by mass, more preferably 5.5 to 8.5% by mass, still more preferably 6 to 8% by mass, still more preferably 6.5 to 7.5% by mass. The method for producing a gel-like composition according to any one of <1> to <10>.
<12> The pH (25 ° C.) of the 10-fold diluted solution of the gelatin gel solution is preferably pH 2.5 or higher, more preferably pH 2.8 or higher, still more preferably pH 3.0 or higher, still more preferably pH 3.2 or higher. Also, preferably pH 5.5 or less, more preferably pH 5.0 or less, still more preferably pH 4.0 or less, particularly preferably pH 3.5 or less, and preferably pH 2.5 to 5.5. The gel-like composition according to any one of <1> to <11>, preferably pH 2.8 to 5.0, more preferably pH 3.0 to 4.0, still more preferably pH 3.2 to 3.5. How to make things.
<13> The cooling temperature of the gelatin gel solution is preferably 60 ° C. or lower, more preferably 40 ° C. or lower, preferably 10 ° C. or higher, more preferably 15 ° C. or higher, and preferably 15 to 55 ° C. or lower. The method for producing a gel-like composition according to any one of <1> to <12>, wherein the temperature is, more preferably 20 to 40 ° C.
<14> The content of gluconic acids (gluconic acid equivalent amount) in the gel-like composition is preferably 10% by mass or more, more preferably 15% by mass or more, still more preferably 20% by mass or more, and more preferably. Is 70% by mass or less, more preferably 60% by mass or less, further preferably 50% by mass or less, particularly preferably 40% by mass or less, and preferably 10 to 70% by mass, more preferably 10 to 60% by mass. The method for producing a gel-like composition according to any one of <1> to <13>, which is more preferably 15 to 50% by mass, still more preferably 20 to 40% by mass.
<15> The method for producing a gel-like composition according to any one of <1> to <14>, wherein the gel-like composition is preferably a gummy candy.
<16>10〜70質量%のグルコン酸類とゼラチンを含有するゲル状組成物。 <16> A gel-like composition containing 10 to 70% by mass of gluconic acid and gelatin.
<17>ゲル状組成物中のグルコン酸類の含有量(グルコン酸換算量)が、10質量%以上であって、好ましくは15質量%以上、より好ましくは20質量%以上であり、また、70質量%以下であって、好ましくは60質量%以下、より好ましくは50質量%以下、更に好ましくは40質量%以下であり、また、10〜70質量%であって、好ましくは10〜60質量%、より好ましくは15〜50質量%、更に好ましくは20〜40質量%である<16>に記載のゲル状組成物。
<18>ミネラルの含有量が、好ましくは0.2質量%以上、より好ましくは0.5質量%以上、更に好ましくは0.7質量%以上、更に好ましくは0.9質量%以上であり、また、好ましくは4.2質量%以下、より好ましくは2.8質量%以下、更に好ましくは2.1質量%以下、更に好ましくは1.8質量%以下であり、また、好ましくは0.2〜4.2質量%、より好ましくは0.5〜2.8質量%、更に好ましくは0.7〜2.1質量%、更に好ましくは0.9〜1.8質量%である<16>又は<17>に記載のゲル状組成物。
<19>ミネラルが、好ましくはナトリウム、カリウム、カルシウム及びマグネシウムから選ばれる1種又は2種以上である<16>〜<18>のいずれか1に記載のゲル状組成物。
<20>ゲル状組成物の水分量が、30質量%以下であって、好ましくは25質量%以下、より好ましくは23質量%以下、更に好ましくは22質量%以下、殊更に好ましくは21質量%以下であり、また、好ましくは10質量%以上、より好ましくは13質量%以上、更に好ましくは16質量%以上、更に好ましくは18質量%以上であり、また、好ましくは10〜30質量%、より好ましくは13〜25質量%、更に好ましくは16〜23質量%、更に好ましくは16〜22質量%、更に好ましくは18〜21質量%である<16>〜<19>のいずれか1に記載のゲル状組成物。
<17> The content of gluconic acids (gluconic acid equivalent amount) in the gel-like composition is 10% by mass or more, preferably 15% by mass or more, more preferably 20% by mass or more, and 70. It is 0% by mass or less, preferably 60% by mass or less, more preferably 50% by mass or less, further preferably 40% by mass or less, and 10 to 70% by mass, preferably 10 to 60% by mass. The gel-like composition according to <16>, which is more preferably 15 to 50% by mass, still more preferably 20 to 40% by mass.
<18> The content of the mineral is preferably 0.2% by mass or more, more preferably 0.5% by mass or more, still more preferably 0.7% by mass or more, still more preferably 0.9% by mass or more. Further, it is preferably 4.2% by mass or less, more preferably 2.8% by mass or less, further preferably 2.1% by mass or less, still more preferably 1.8% by mass or less, and preferably 0.2. ~ 4.2% by mass, more preferably 0.5 to 2.8% by mass, still more preferably 0.7 to 2.1% by mass, still more preferably 0.9 to 1.8% by mass <16> Alternatively, the gel-like composition according to <17>.
<19> The gel-like composition according to any one of <16> to <18>, wherein the mineral is one or more selected from preferably sodium, potassium, calcium and magnesium.
<20> The water content of the gel-like composition is 30% by mass or less, preferably 25% by mass or less, more preferably 23% by mass or less, still more preferably 22% by mass or less, and particularly still more preferably 21% by mass. It is preferably 10% by mass or more, more preferably 13% by mass or more, still more preferably 16% by mass or more, still more preferably 18% by mass or more, and preferably 10 to 30% by mass or more. The above one of <16> to <19>, which is preferably 13 to 25% by mass, more preferably 16 to 23% by mass, still more preferably 16 to 22% by mass, still more preferably 18 to 21% by mass. Gel-like composition.
[水分量の分析]
ゲル状組成物を1g採取し水4gを加え、80℃の水浴中で10分間加温した後によく振り交ぜて5倍希釈液を得た。赤外線水分計:FD−660(株式会社ケツト科学研究所)の試料皿にデシケーターにて12時間以上乾燥させたミルクセディメントディスク:ADVANTEC型式No.1026(東洋濾紙株式会社)を4枚乗せ、試料重量が5gとなるよう各ミルクセディメントディスクの上に5倍希釈液を1.25gずつ乗せた。2分間で水分変化量が0.1%になるまで110℃で加熱乾燥し5倍希釈液の水分量(%)を求めた。ゲル状組成物の水分量(%)は、以下の式により求めた。
ゲル状組成物中の水分量(%)=(5倍希釈液の総量(g)×5倍希釈液の水分含量(%)×100−ゲル状組成物を溶解した水分量(g))/ゲル状組成物の採取量(g)×100
[Analysis of water content]
1 g of the gel-like composition was collected, 4 g of water was added, and the mixture was heated in a water bath at 80 ° C. for 10 minutes and then shaken well to obtain a 5-fold diluted solution. Infrared moisture meter: Milk sediment disc: ADVANTEC model No., which was dried on a sample dish of FD-660 (Ketsuto Scientific Research Institute Co., Ltd.) with a desiccator for 12 hours or more. Four sheets of 1026 (Toyo Filter Paper Co., Ltd.) were placed, and 1.25 g of a 5-fold diluted solution was placed on each milk sediment disc so that the sample weight was 5 g. The water content (%) of the 5-fold diluted solution was determined by heating and drying at 110 ° C. until the water content change amount became 0.1% in 2 minutes. The water content (%) of the gel-like composition was calculated by the following formula.
Moisture content in the gel-like composition (%) = (total amount of 5-fold diluted solution (g) x water content of 5-fold diluted solution (%) x 100-water content in which the gel-like composition is dissolved (g)) / Amount of gel-like composition collected (g) x 100
[pHの測定]
ゼラチンゲル溶液を1g採取し水9gを加え、80℃の水浴中で10分間加温した後によく振り交ぜて10倍希釈液を得た。25℃の恒温槽で12時間以上放置して平衡状態が安定した後、pH電極計で求めた。
[Measurement of pH]
1 g of the gelatin gel solution was collected, 9 g of water was added, and the mixture was heated in a water bath at 80 ° C. for 10 minutes and then shaken well to obtain a 10-fold diluted solution. After leaving it in a constant temperature bath at 25 ° C. for 12 hours or more to stabilize the equilibrium state, it was determined with a pH electrode meter.
[原料]
グルコノデルタラクトン:フジグルコン(扶桑化学工業株式会社)
グルコン酸ナトリウム:ヘルシャスA(扶桑化学工業株式会社)
グルコン酸カリウム:ヘルシャスK(扶桑化学工業株式会社)
クエン酸(無水):精製クエン酸(無水)(扶桑化学工業株式会社)
クエン酸三ナトリウム・二水和物:精製クエン酸ナトリウム(扶桑化学工業株式会社)
クエン酸三カリウム・一水和物:精製クエン酸三カリウム(扶桑化学工業株式会社)
水あめ:コーソシラップS75C(日本コーンスターチ株式会社)
還元麦芽糖水アメ:アマルティシロップ(三菱商事ライフサイエンス株式会社)
ショ糖:グラニュ糖GHC1(三井製糖株式会社)
キシリトール:XYLISORB700(ロケットジャパン株式会社)
豚由来酸処理ゼラチン(ゼリー強度250g):APH−250(新田ゼラチン株式会社)
豚由来酸処理ゼラチン(ゼリー強度300g):BCN300S(新田ゼラチン株式会社)
魚由来酸処理ゼラチン(ゼリー強度250g):イクオス FGL−250TS(新田ゼラチン株式会社)
牛由来アルカリ処理ゼラチン(ゼリー強度250g):ゼラチン SN(新田ゼラチン株式会社)
牛由来アルカリ処理ゼラチン(ゼリー強度200g):ゼラチン MJ(新田ゼラチン株式会社)
香料:シトラスフレーバー(長谷川香料株式会社)
[material]
Glucono delta lactone: Fujiglucon (Fuso Chemical Industry Co., Ltd.)
Sodium gluconate: Healthy A (Fuso Chemical Industry Co., Ltd.)
Potassium gluconate: Healthy K (Fuso Chemical Industry Co., Ltd.)
Citric acid (anhydrous): Purified citric acid (anhydrous) (Fuso Chemical Industry Co., Ltd.)
Trisodium citrate / dihydrate: Purified sodium citrate (Fuso Chemical Industry Co., Ltd.)
Tripotassium citrate / monohydrate: Purified tripotassium citrate (Fuso Chemical Industry Co., Ltd.)
Syrup: Kososhi Wrap S75C (Japan Corn Starch Co., Ltd.)
Reduced maltose water candy: Amalti syrup (Mitsubishi Shoji Life Science Co., Ltd.)
Sucrose: Granulated sugar GHC1 (Mitsui Sugar Co., Ltd.)
Xylitol: XYLISORB700 (Rocket Japan Co., Ltd.)
Pig-derived acid-treated gelatin (jelly strength 250 g): APH-250 (Nitta Gelatin Co., Ltd.)
Pig-derived acid-treated gelatin (jelly strength 300 g): BCN300S (Nitta Gelatin Co., Ltd.)
Fish-derived acid-treated gelatin (jelly strength 250 g): Ikuos FGL-250TS (Nitta Gelatin Co., Ltd.)
Cow-derived alkaline-treated gelatin (jelly strength 250 g): Gelatin SN (Nitta Gelatin Co., Ltd.)
Cow-derived alkaline-treated gelatin (jelly strength 200 g): Gelatin MJ (Nitta Gelatin Co., Ltd.)
Fragrance: Citrus flavor (Hasegawa Fragrance Co., Ltd.)
[グミキャンディーの調製]
実施例1
表1の配合表に従い、先ず、水20質量部と、水あめ30質量部を混合し、水あめ溶液とした。この水あめ溶液に、有機酸としてグルコノデルタラクトン7.5質量部、グルコン酸ナトリウム2質量部を、糖類としてショ糖41質量部を加熱溶解し、有機酸含有水溶液とした。この有機酸含有水溶液を品温130℃まで加熱し、総質量が81.6質量部となるように煮詰め、濃縮液とした。濃縮液の固形分含量は89.46質量%であった。濃縮液の温度を80℃まで冷却した。
この濃縮液とは別に、事前に11質量部の水に膨潤させた豚由来酸処理ゼラチン(ゼリー強度250g)7質量部を80℃まで加熱した後、この溶液18質量部を先に調製した濃縮液に加えた。さらに香料を0.4質量部添加し、ゼラチンゲル溶液100質量部を得た。ゼラチンゲル溶液のpHは3.47であった。
次に、得られたゼラチンゲル溶液1mlを型押ししたスターチモールドに流し込んだ。また、ゼラチンゲル溶液10gを直径40mmの円柱型ポリプロピレン容器に流し込んだ。一昼夜、25℃で冷却してグミキャンディーを得た。
[Preparation of gummy candy]
Example 1
According to the formulation table of Table 1, first, 20 parts by mass of water and 30 parts by mass of starch syrup were mixed to prepare a starch syrup solution. 7.5 parts by mass of glucono delta lactone and 2 parts by mass of sodium gluconate as an organic acid and 41 parts by mass of sucrose as a saccharide were dissolved by heating in this aqueous solution to prepare an organic acid-containing aqueous solution. This organic acid-containing aqueous solution was heated to a product temperature of 130 ° C. and boiled down to a total mass of 81.6 parts by mass to prepare a concentrated solution. The solid content of the concentrate was 89.46% by mass. The temperature of the concentrate was cooled to 80 ° C.
Separately from this concentrated solution, 7 parts by mass of pig-derived acid-treated gelatin (jelly strength 250 g) previously swollen in 11 parts by mass of water was heated to 80 ° C., and then 18 parts by mass of this solution was previously prepared and concentrated. Added to liquid. Further, 0.4 parts by mass of a fragrance was added to obtain 100 parts by mass of a gelatin gel solution. The pH of the gelatin gel solution was 3.47.
Next, 1 ml of the obtained gelatin gel solution was poured into an embossed starch mold. Further, 10 g of the gelatin gel solution was poured into a cylindrical polypropylene container having a diameter of 40 mm. Gummy candies were obtained by cooling at 25 ° C. for a whole day and night.
実施例2
有機酸としてグルコノデルタラクトン29質量部、グルコン酸ナトリウム9質量部を、糖類としてショ糖12.5質量部を加熱溶解した以外は、実施例1と同様にグミキャンディーを得た。
Example 2
Gummy candy was obtained in the same manner as in Example 1 except that 29 parts by mass of glucono delta lactone and 9 parts by mass of sodium gluconate were dissolved by heating as an organic acid and 12.5 parts by mass of sucrose as a saccharide.
実施例3
有機酸としてグルコノデルタラクトン35.6質量部、グルコン酸ナトリウム12質量部を、糖類としてショ糖2.9質量部を加熱溶解した以外は、実施例1と同様にグミキャンディーを得た。
Example 3
Gummy candy was obtained in the same manner as in Example 1 except that 35.6 parts by mass of glucono delta lactone and 12 parts by mass of sodium gluconate were dissolved by heating as an organic acid and 2.9 parts by mass of sucrose as a saccharide.
実施例4
先ず、水20質量部と、水あめ19.5質量部を混合し、水あめ溶液とした。この水あめ溶液に、有機酸としてグルコノデルタラクトン42質量部、グルコン酸カリウム16.4質量部を加熱溶解した以外は、実施例1と同様にグミキャンディーを得た。
Example 4
First, 20 parts by mass of water and 19.5 parts by mass of starch syrup were mixed to prepare a starch syrup solution. Gummy candy was obtained in the same manner as in Example 1 except that 42 parts by mass of gluconodeltalactone and 16.4 parts by mass of potassium gluconate were heat-dissolved in this starch syrup solution as organic acids.
実施例5
先ず、水20質量部と、水あめ21質量部を混合し、水あめ溶液とした。この水あめ溶液に、有機酸としてグルコノデルタラクトン42.7質量部、グルコン酸ナトリウム14.5質量部を、糖類としてショ糖2.9質量部を加熱溶解した以外は、実施例1と同様にグミキャンディーを得た。
Example 5
First, 20 parts by mass of water and 21 parts by mass of starch syrup were mixed to prepare a starch syrup solution. Same as in Example 1 except that 42.7 parts by mass of glucono delta lactone and 14.5 parts by mass of sodium gluconate were heat-dissolved in this water candy solution and 2.9 parts by mass of sucrose as saccharides. I got a gummy candy.
実施例6
先ず、水20質量部と、水あめ8.4質量部を混合し、水あめ溶液とした。この水あめ溶液に、有機酸としてグルコノデルタラクトン49.7質量部、グルコン酸ナトリウム17質量部を、糖類としてショ糖2.9質量部を加熱溶解した以外は、実施例1と同様にグミキャンディーを得た。
Example 6
First, 20 parts by mass of water and 8.4 parts by mass of starch syrup were mixed to prepare a starch syrup solution. Gummy candy as in Example 1 except that 49.7 parts by mass of glucono delta lactone and 17 parts by mass of sodium gluconate as organic acids and 2.9 parts by mass of sucrose as sugars were dissolved in this water candy solution by heating. Got
実施例7
有機酸としてグルコン酸カリウム12質量部を、糖類としてショ糖38.5質量部を加熱溶解した以外は、実施例1と同様にグミキャンディーを得た。
Example 7
A gummy candy was obtained in the same manner as in Example 1 except that 12 parts by mass of potassium gluconate as an organic acid and 38.5 parts by mass of sucrose as a saccharide were dissolved by heating.
実施例8
有機酸としてグルコノデルタラクトン29質量部、グルコン酸カリウム9.6質量部を、糖類としてショ糖11.9質量部を加熱溶解した以外は、実施例1と同様にグミキャンディーを得た。
Example 8
Gummy candy was obtained in the same manner as in Example 1 except that 29 parts by mass of glucono delta lactone and 9.6 parts by mass of potassium gluconate were dissolved by heating as an organic acid and 11.9 parts by mass of sucrose as a saccharide.
実施例9
有機酸としてグルコノデルタラクトン31.8質量部、グルコン酸カリウム6質量部を、糖類としてショ糖12.7質量部を加熱溶解した以外は、実施例1と同様にグミキャンディーを得た。
Example 9
Gummy candy was obtained in the same manner as in Example 1 except that 31.8 parts by mass of glucono delta lactone and 6 parts by mass of potassium gluconate were dissolved by heating as an organic acid and 12.7 parts by mass of sucrose as a saccharide.
実施例10
有機酸としてグルコノデルタラクトン34質量部、グルコン酸カリウム3質量部を、糖類としてショ糖13.5質量部を加熱溶解した以外は、実施例1と同様にグミキャンディーを得た。
Example 10
Gummy candy was obtained in the same manner as in Example 1 except that 34 parts by mass of glucono delta lactone and 3 parts by mass of potassium gluconate were dissolved by heating as an organic acid and 13.5 parts by mass of sucrose as a saccharide.
実施例11
先ず、水20質量部と、還元麦芽糖水アメ30質量部を混合し、水あめ溶液とした。この水あめ溶液に、有機酸としてグルコノデルタラクトン28.2質量部、グルコン酸ナトリウム10質量部を、糖類としてキシリトール12.3質量部を加熱溶解した以外は、実施例1と同様にグミキャンディーを得た。
Example 11
First, 20 parts by mass of water and 30 parts by mass of reduced maltose water candy were mixed to prepare a starch syrup solution. Gummy candy was added to this water candy solution in the same manner as in Example 1 except that 28.2 parts by mass of gluconodeltalactone and 10 parts by mass of sodium gluconate were dissolved by heating as an organic acid and 12.3 parts by mass of xylitol as a saccharide. Obtained.
実施例12
有機酸としてグルコノデルタラクトン28.2質量部、グルコン酸ナトリウム10質量部を、糖類としてショ糖12.3質量部を加熱溶解し、有機酸含有水溶液とした。この有機酸含有水溶液を品温130℃まで加熱し、総質量が81.6質量部となるように煮詰め、濃縮液とした。濃縮液の固形分含量は89.46質量%であった。濃縮液の温度を80℃まで冷却した。
この濃縮液とは別に、事前に11質量部の水に膨潤させた豚由来酸処理ゼラチン(ゲル強度300g)7質量部を80℃まで加熱した以外は、実施例1と同様にグミキャンディーを得た。
Example 12
28.2 parts by mass of glucono delta lactone and 10 parts by mass of sodium gluconate as an organic acid and 12.3 parts by mass of sucrose as a saccharide were dissolved by heating to prepare an organic acid-containing aqueous solution. This organic acid-containing aqueous solution was heated to a product temperature of 130 ° C. and boiled down to a total mass of 81.6 parts by mass to prepare a concentrated solution. The solid content of the concentrate was 89.46% by mass. The temperature of the concentrate was cooled to 80 ° C.
Separately from this concentrate, a gummy candy was obtained in the same manner as in Example 1 except that 7 parts by mass of pig-derived acid-treated gelatin (gel strength 300 g) previously swollen in 11 parts by mass of water was heated to 80 ° C. It was.
実施例13
有機酸としてグルコノデルタラクトン27質量部、グルコン酸カリウム12.3質量部を、糖類としてショ糖11.2質量部を加熱溶解し、有機酸含有水溶液とした。この有機酸含有水溶液を品温130℃まで加熱し、総質量が81.6質量部となるように煮詰め、濃縮液とした。濃縮液の固形分含量は89.46質量%であった。濃縮液の温度を80℃まで冷却した。
この濃縮液とは別に、事前に11質量部の水に膨潤させた魚由来酸処理ゼラチン(ゲル強度250g)7質量部を80℃まで加熱した以外は、実施例1と同様にグミキャンディーを得た。
Example 13
27 parts by mass of glucono delta lactone and 12.3 parts by mass of potassium gluconate as an organic acid and 11.2 parts by mass of sucrose as a saccharide were dissolved by heating to prepare an organic acid-containing aqueous solution. This organic acid-containing aqueous solution was heated to a product temperature of 130 ° C. and boiled down to a total mass of 81.6 parts by mass to prepare a concentrated solution. The solid content of the concentrate was 89.46% by mass. The temperature of the concentrate was cooled to 80 ° C.
Separately from this concentrate, a gummy candy was obtained in the same manner as in Example 1 except that 7 parts by mass of fish-derived acid-treated gelatin (gel strength 250 g) previously swollen in 11 parts by mass of water was heated to 80 ° C. It was.
実施例14
事前に11質量部の水に膨潤させた牛由来アルカリ処理ゼラチン(ゲル強度250g)7質量部を80℃まで加熱した以外は、実施例13と同様にグミキャンディーを得た。
Example 14
A gummy candy was obtained in the same manner as in Example 13 except that 7 parts by mass of bovine-derived alkaline-treated gelatin (gel strength 250 g) previously swollen in 11 parts by mass of water was heated to 80 ° C.
実施例15
事前に11質量部の水に膨潤させた牛由来アルカリ処理ゼラチン(ゲル強度200g)7質量部を80℃まで加熱した以外は、実施例13と同様にグミキャンディーを得た。
Example 15
A gummy candy was obtained in the same manner as in Example 13 except that 7 parts by mass of bovine-derived alkaline-treated gelatin (gel strength 200 g) previously swollen in 11 parts by mass of water was heated to 80 ° C.
比較例1
表1の配合表に従い、一般的なグミキャンディーの製造方法、すなわち糖類含有水溶液を加熱濃縮した後にゼラチンを添加し、次いでグルコン酸類の水溶液を添加する順序でグミキャンディーを製造することを試みた。先ず、水20質量部と、水あめ30質量部を混合し、水あめ溶液とした。この水あめ溶液に、糖類としてショ糖41質量部を加熱溶解し、糖類含有水溶液とした。グミキャンディーを得るには水分を蒸発させる必要があるがゼラチンの添加後は加熱濃縮できないため、この糖類含有水溶液から水28.4質量部を蒸発させることを試みたが困難で、操作を中断した。よって、グミキャンディーを製造することはできなかった。
Comparative Example 1
According to the formulation table in Table 1, an attempt was made to produce a general gummy candy, that is, to produce a gummy candy in the order of heating and concentrating a sugar-containing aqueous solution, adding gelatin, and then adding an aqueous solution of gluconic acids. First, 20 parts by mass of water and 30 parts by mass of starch syrup were mixed to prepare a starch syrup solution. 41 parts by mass of sucrose as a sucrose was heated and dissolved in this starch syrup solution to prepare a saccharide-containing aqueous solution. It is necessary to evaporate the water to obtain the gummy candy, but since it cannot be concentrated by heating after the addition of gelatin, an attempt was made to evaporate 28.4 parts by mass of water from this saccharide-containing aqueous solution, but the operation was interrupted. .. Therefore, it was not possible to produce gummy candies.
比較例2
糖類としてショ糖12.5質量部を加熱溶解した以外は、比較例1と同様に糖類含有水溶液を得た。比較例1と同様に、この糖類含有水溶液から水56.9質量部を蒸発させることを試みたが困難で、操作を中断した。よって、グミキャンディーを製造することはできなかった。
Comparative Example 2
An aqueous saccharide-containing solution was obtained in the same manner as in Comparative Example 1, except that 12.5 parts by mass of sucrose was heated and dissolved as sucrose. Similar to Comparative Example 1, an attempt was made to evaporate 56.9 parts by mass of water from this saccharide-containing aqueous solution, but it was difficult and the operation was interrupted. Therefore, it was not possible to produce gummy candies.
比較例3
糖類としてショ糖39.54質量部を加熱溶解した以外は、比較例1と同様に糖類含有水溶液を得た。比較例1と同様に、この糖類含有水溶液から水30.74質量部を蒸発させることを試みたが困難で、操作を中断した。よって、グミキャンディーを製造することはできなかった。
Comparative Example 3
An aqueous saccharide-containing solution was obtained in the same manner as in Comparative Example 1, except that 39.54 parts by mass of sucrose was heated and dissolved as saccharides. Similar to Comparative Example 1, an attempt was made to evaporate 30.74 parts by mass of water from this saccharide-containing aqueous solution, but it was difficult and the operation was interrupted. Therefore, it was not possible to produce gummy candies.
比較例4
糖類としてショ糖6.44質量部を加熱溶解した以外は、比較例1と同様に糖類含有水溶液を得た。比較例1と同様に、この糖類含有水溶液から水67.44質量部を蒸発させることを試みたが困難で、操作を中断した。よって、グミキャンディーを製造することはできなかった。
Comparative Example 4
An aqueous saccharide-containing solution was obtained in the same manner as in Comparative Example 1, except that 6.44 parts by mass of sucrose was heated and dissolved as sucrose. Similar to Comparative Example 1, an attempt was made to evaporate 67.44 parts by mass of water from this saccharide-containing aqueous solution, but it was difficult and the operation was interrupted. Therefore, it was not possible to produce gummy candies.
比較例5
表1の配合表に従い、先ず、水20質量部と、水あめ30質量部を混合し、水あめ溶液とした。この水あめ溶液に、有機酸としてクエン酸(無水)7.8質量部、クエン酸三ナトリウム2水和物3.6質量部を、糖類としてショ糖39.54質量部を加熱溶解し、有機酸含有水溶液とした。この有機酸水溶液を品温130℃まで加熱し、総質量が81.6質量部となるように煮詰め、濃縮液とした。濃縮液の固形分含量は89.46質量%であった。その後、実施例1と同様にグミキャンディーを得た。
Comparative Example 5
According to the formulation table of Table 1, first, 20 parts by mass of water and 30 parts by mass of starch syrup were mixed to prepare a starch syrup solution. 7.8 parts by mass of citric acid (anhydrous) and 3.6 parts by mass of trisodium citrate dihydrate as organic acids and 39.54 parts by mass of sucrose as sugars are dissolved in this aqueous candy solution by heating. The contained aqueous solution was used. This organic acid aqueous solution was heated to a product temperature of 130 ° C. and boiled down to a total mass of 81.6 parts by mass to prepare a concentrated solution. The solid content of the concentrate was 89.46% by mass. Then, a gummy candy was obtained in the same manner as in Example 1.
比較例6
有機酸としてクエン酸(無水)28質量部、クエン酸三ナトリウム2水和物18.3質量部を、糖類としてショ糖6.44質量部を加熱溶解した以外は、比較例5と同様にグミキャンディーを得た。
Comparative Example 6
Gummy as in Comparative Example 5, except that 28 parts by mass of citric acid (anhydrous) and 18.3 parts by mass of trisodium citrate dihydrate as an organic acid and 6.44 parts by mass of sucrose as a saccharide were dissolved by heating. I got a candy.
比較例7
有機酸としてクエン酸(無水)29質量部、クエン酸三カリウム1水和物18.5質量部を、糖類としてショ糖4質量部を加熱溶解した以外は、比較例5と同様にグミキャンディーを得た。
Comparative Example 7
Gummy candy was prepared in the same manner as in Comparative Example 5, except that 29 parts by mass of citric acid (anhydrous), 18.5 parts by mass of tripotassium citrate monohydrate as an organic acid, and 4 parts by mass of sucrose as a saccharide were dissolved by heating. Obtained.
[グミキャンディーの評価]
(1)保形性の評価
評価した発明品及び比較品は、スターチモールドから取り出したグミキャンディーをアルミラミネートフィルム(PET12/PE15/AL7/PE20/PE60)で成形された袋に入れて7日間25℃保存したものを用いた。
専門パネル4名で、本発明品及び比較品のグミキャンディーを目視にて観察し、また粒が袋内フィルムに付着するものに関しては、粒とフィルムの境目にヘラをあて粒を持ちあげる方向へ徐々に力をかけてフィルムから剥離することで、次の4段階で評価を行った。4名の協議をもって評点とした。
(保形性)
4:粒の変形はなく、フィルムから剥離できる
3:粒の変形はあるが、フィルムから剥離できる
2:粒の変形があり、フィルムから剥離できない(付着物がフィルムに残る)
1:スターチモールド上で冷却してもゲル化しない
[Evaluation of gummy candy]
(1) Evaluation of shape retention For the evaluated inventions and comparative products, the gummy candies taken out from the starch mold were placed in a bag molded with an aluminum laminated film (PET12 / PE15 / AL7 / PE20 / PE60) for 7 days 25. The one stored at ℃ was used.
Four expert panels visually observe the gummy candy of the present invention and the comparative product, and if the grains adhere to the film inside the bag, apply a spatula to the boundary between the grains and the film to lift the grains. The evaluation was performed in the following four stages by gradually applying force to peel off the film. The score was given after consultation with four people.
(Shape retention)
4: There is no deformation of the grain and it can be peeled off from the film 3: There is deformation of the grain but it can be peeled off from the film 2: There is deformation of the grain and it cannot be peeled off from the film (adhesion remains on the film)
1: Does not gel even when cooled on starch mold
(2)保形力の測定
評価した発明品及び比較品は、円柱型ポリプロピレン容器に蓋をして7日間25℃保存したものを用いた。
本発明品及び比較品のグミキャンディーをテクスチャーアナライザー(小型卓上試験機EZ−SX、株式会社島津製作所製)にて測定することで、評価を行った。直径5mmの円柱プローブにて、侵入距離1mm、侵入速度1mm/sで侵入させ、その状態で30秒間保持した後の応力数値(g)を保形力(g)とした。
(2) Measurement of shape-retaining power As the evaluated products and comparative products, those in which a cylindrical polypropylene container was covered and stored at 25 ° C. for 7 days were used.
The gummy candy of the present invention and the comparative product was evaluated by measuring with a texture analyzer (small desktop tester EZ-SX, manufactured by Shimadzu Corporation). A cylindrical probe having a diameter of 5 mm was used to penetrate at an penetration distance of 1 mm and an penetration speed of 1 mm / s, and the stress value (g) after holding in that state for 30 seconds was defined as the shape-retaining force (g).
表1及び表2にグミキャンディーの配合組成、グミキャンディーの分析値と評価結果を示す。 Tables 1 and 2 show the composition of gummy candy, the analytical values of gummy candy, and the evaluation results.
表1から明らかなように、本発明の製造方法によれば、グルコン酸類を高配合しても、グミキャンディーを製造する上で問題は見られず、保形性が良好なグミキャンディーが得られた(実施例1〜15)。
クエン酸を高配合した場合は、保形ができず、べたつくものであった(比較例5〜7)。
As is clear from Table 1, according to the production method of the present invention, even if a high amount of gluconic acid is added, no problem is observed in producing the gummy candy, and a gummy candy having good shape retention can be obtained. (Examples 1 to 15).
When a high amount of citric acid was added, the shape could not be maintained and it was sticky (Comparative Examples 5 to 7).
Claims (9)
(1)グルコン酸類を含有する水溶液を濃縮し、濃縮液を得る工程
(2)前記工程(1)で得られた濃縮液にゼラチンを添加し、ゼラチンゲル溶液を得る工程
(3)前記工程(2)で得られたゼラチンゲル溶液を冷却する工程
を含む、ゲル状組成物の製造方法。 Next steps (1) to (3):
(1) Step of concentrating an aqueous solution containing gluconic acids to obtain a concentrated solution (2) Step of adding gelatin to the concentrated solution obtained in the step (1) to obtain a gelatin gel solution (3) The step (3) A method for producing a gel-like composition, which comprises a step of cooling the gelatin gel solution obtained in 2).
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