JP2022099396A - Gummy edible composition and method for producing the same - Google Patents

Abstract

To provide a novel gummy edible composition using hyaluronic acid as a gelling agent.SOLUTION: A gummy edible composition contains hyaluronic acid, a saccharide (excluding a fluid polyhydric alcohol that is liquid at 25°C), an acid different from the hyaluronic acid, and water, where the molecular weight of the hyaluronic acid is 2.0×105 daltons or more to 1.6×106 daltons or less, the content of the saccharide is 8 pts.mass or more and 35 pts.mass or less for the hyaluronic acid 1 pt.mass, and the content of the water is 10 mass% or more and 25 mass% or less.SELECTED DRAWING: None

Description

The present invention relates to a gummy edible composition and a method for producing the same.

Conventionally, elastic gummy-like edible compositions such as gummy candy have been widely popular in the fields of foods, pharmaceuticals and the like. In such a gummy-like edible composition, gelatin is generally used as a gelling agent to give an elastic texture (Patent Document 1 and the like).

Japanese Unexamined Patent Publication No. 2019-154388

In recent years, hyaluronic acid, which has excellent biocompatibility and exhibits many effective effects such as moisturizing effect, has been attracting attention in the fields of beauty, medical care, food, and the like. Therefore, the present inventor has diligently studied the development of a novel gummy-like edible composition using hyaluronic acid as a gelling agent.

A main object of the present invention is to provide a novel gummy-like edible composition using hyaluronic acid as a gelling agent for the gummy-like edible composition.

The present inventor has made diligent studies to solve the above problems. As a result, hyaluronic acid, sugar (excluding liquid polyhydric alcohol which is a liquid at 25 ° C), an acid different from hyaluronic acid, and water are used, and the molecular weight and sugar content of hyaluronic acid are used. , And by setting the water content to a specific range, it was found that an edible composition having an elastic gummy texture can be obtained. Further, such a gummy-like edible composition has fluidity in a state where each component constituting the gummy-like edible composition is mixed and heated in its production, and can be easily filled in a mold. They have found that they can be molded and cooled to give an elastic gummy edible composition. That is, the gummy-like edible composition of the present invention can be produced with high productivity because it is not necessary to add and remove (evaporate) a large amount of water in the production thereof. Furthermore, it has been found that the gummy-like edible composition of the present invention has a characteristic that mold does not easily grow.

The present invention is an invention completed by further studies based on these findings.

That is, the present invention provides the inventions of the following aspects.
Item 1. A gummy-like edible composition containing hyaluronic acid, sugar (excluding liquid polyhydric alcohol which is a liquid at 25 ° C.), an acid different from the hyaluronic acid, and water.
The molecular weight of the hyaluronic acid is 2.0 × ¹⁰⁵ dalton or more and 1.6 × ¹⁰⁶ dalton or less.
The sugar content is 8 parts by mass or more and 35 parts by mass or less with respect to 1 part by mass of the hyaluronic acid.
A gummy-like edible composition having a water content of 10% by mass or more and 25% by mass or less.
Item 2. Item 2. The gummy-like edible composition according to Item 1, wherein the pH of the aqueous solution measured by the following measuring method is 2.0 or more and 4.5 or less.
(PH measurement method)
Of the components contained in the gummy-like edible composition in an amount containing 1 g of hyaluronic acid, all the ionic components except water were dissolved in water to prepare an aqueous solution to make 200 mL, and the obtained aqueous solution was prepared. Measure pH.
Item 3. Item 2. The gummy-like substance according to Item 1 or 2, wherein the sugar is at least one selected from the group consisting of trehalose, trehalose, raffinose, sugar alcohol, oligosaccharide, dextrin, starch syrup, honey, and water-soluble dietary fiber. Dietary composition.
Item 4. Item 6. The gummy-like edible composition according to any one of Items 1 to 3, further comprising a liquid polyhydric alcohol that is liquid at 25 ° C.
Item 5. Item 6. The gummy-like edible composition according to any one of Items 1 to 4, which is granular.

According to the present invention, it is possible to provide a novel gummy-like edible composition using hyaluronic acid as a gelling agent. The gummy-like edible composition of the present invention has fluidity in a state where each component constituting the gummy-like edible composition is mixed and heated in its production, and is easily filled and molded into a mold. It can be cooled to give an elastic gummy edible composition. In addition, the gummy-like edible composition of the present invention does not easily grow mold.

The gummy-like edible composition of the present invention contains hyaluronic acid, sugar (excluding liquid polyhydric alcohol which is a liquid at 25 ° C.), an acid different from the hyaluronic acid, and water. The food composition has a molecular weight of hyaluronic acid of 2.0 × ¹⁰⁵ daltons or more and 1.6 × ¹⁰⁶ daltons or less, and a sugar content of 8 parts by mass with respect to 1 part by mass of hyaluronic acid. It is characterized in that it is 35 parts by mass or less and the water content is 10% by mass or more and 25% by mass or less.

The gummy-like edible composition of the present invention has such a structure, and thus becomes a novel gummy-like edible composition using hyaluronic acid as a gelling agent. Further, the gummy-like edible composition of the present invention has fluidity in a state where each component constituting the gummy-like edible composition is mixed and heated in the production thereof, and can be easily filled in a mold. It can be molded and can exhibit the characteristic that an elastic gummy-like edible composition can be obtained when cooled. In addition, the gummy-like edible composition of the present invention can also exhibit the feature that mold does not easily grow. Hereinafter, the gummy-like edible composition of the present invention will be described in detail.

The gummy-like edible composition of the present invention contains hyaluronic acid, sugar (excluding liquid polyhydric alcohol which is a liquid at 25 ° C.), an acid different from hyaluronic acid, and water. As will be described later, the gummy-like edible composition of the present invention has, for example, hyaluronic acid having a molecular weight of 2.0 × 10 ⁵ to 1.6 × 10 ⁶ daltons and 8 to 35 parts by mass with respect to 1 part by mass of hyaluronic acid. A heating environment (temperature of about 60 to 100 ° C.) of sugar (excluding liquid polyhydric alcohol which is a liquid at 25 ° C.) and water having a content of 10 to 25% by mass in the composition. By mixing with, a fluid composition is obtained, which is filled and molded in a mold, and further cooled (temperature is about 5 to 40 ° C.) to be suitably produced. In the production of the gummy-like edible composition of the present invention, water having a content of more than 25% by mass in the composition (for example, water having a content of about 30 to 60% by mass in the composition). ) May be mixed and the water may be evaporated in the subsequent step to adjust the content of water in the composition to the range of 10 to 25% by mass.

In the gummy-like edible composition of the present invention, hyaluronic acid is contained as a gel-forming component. In the gummy-like edible composition of the present invention, it is preferable that hyaluronic acid is substantially alone as a gel-forming component and that other gel-forming components are not substantially contained. The gummy-like edible composition of the present invention may contain a small amount of other gel-forming components in addition to hyaluronic acid, as long as the effects of the present invention are not impaired. Other gel-forming components are not particularly limited, but are, for example, gelatin, agar, pectin, polyacrylic acid or salts thereof, xanthan gum, gellan gum, glucomannan, guar gum, locust bean gum, kazenin, arabic rubber, carrageenan, agarose, etc. Known gel-forming components such as alginic acid, propylene glycol alginate, Na carboxymethyl cellulose, hydroxypropyl cellulose, polyvinyl alcohol, carboxyvinyl polymer, starch / acrylate graft copolymer, methyl vinyl ether / maleic anhydride copolymer and the like can be mentioned. .. However, when other gel-forming components are contained, the content of the other gel-forming components is determined in the composition of the gummy-like edible composition of the present invention from the viewpoint of utilizing the characteristics of the gummy-like edible composition of the present invention. When hyaluronic acid is not added, the amount is preferably less than the amount at which a gel is not formed. For example, the content of other gel-forming components varies depending on the type of other gel-forming components, but in the gummy-like edible composition of the present invention, for example, 5% by mass or less, preferably 2.5% by mass or less. , More preferably 1% by mass or less, still more preferably 0.5% by mass or less, still more preferably 0.1% by mass or less.

In the present invention, "hyaluronic acid" is used in a concept including hyaluronic acid and a salt thereof. Therefore, unless otherwise specified as "a salt of hyaluronic acid", "hyaluronic acid and / or a salt thereof" is simply referred to as "hyaluronic acid" in the present invention. The salt of hyaluronic acid is not particularly limited, and examples thereof include sodium hyaluronate, potassium hyaluronate, magnesium hyaluronate, calcium hyaluronate, and the like. In the present invention, one type of hyaluronic acid may be used alone, or two or more types may be used in combination.

In the present invention, the molecular weight of hyaluronic acid is set in the range of 2.0 × ¹⁰⁵ dalton or more and 1.6 × ¹⁰⁶ dalton or less. From the viewpoint of more preferably exerting the effect of the present invention, the molecular weight of hyaluronic acid is preferably about 2.5 × 10 ⁵ to 1.2 × 10 ⁶ daltons, more preferably 3.0 × 10 ⁵ to 1.0. × 10 ⁶ Dalton is mentioned. As the hyaluronic acid, one having a single molecular weight may be used, or one having a plurality of types of molecular weights may be mixed and used.

The origin of hyaluronic acid is not particularly limited, and for example, those isolated and extracted from chicken combs, umbilical cords, etc., and those prepared by a fermentation method using microorganisms such as Streptococcus can be preferably used. In the present invention, a commercially available product can be used as the hyaluronic acid. Since the gummy-like edible composition of the present invention does not need to be chemically modified as hyaluronic acid, it has excellent biocompatibility and can exhibit the characteristics of natural hyaluronic acid. That is, in the gummy-like edible composition of the present invention, only hyaluronic acid that is not substantially chemically modified may be used as the hyaluronic acid. The gummy-like edible composition of the present invention may further contain chemically modified hyaluronic acid as long as it does not inhibit the effect of the present invention.

Specific examples of chemically modified hyaluronic acid include hydroxypropyltrimonium hyaluronate, hydrolyzed alkyl hyaluronate (C12-13) glyceryl, propylene glycol hyaluronate, and acetylated sodium hyaluronate. The chemically modified hyaluronic acid may be used alone or in combination of two or more.

In the gummy-like edible composition of the present invention, the content of hyaluronic acid is not particularly limited as long as an elastic gummy-like composition can be formed, but from the viewpoint of more preferably exerting the effect of the present invention. For example, about 0.2 to 15% by mass, preferably about 0.4 to 10% by mass, and more preferably about 0.7 to 7.5% by mass. When the content of hyaluronic acid in the gummy-like edible composition is less than 0.2% by mass, the gummy-like composition may not be formed. Further, when the content of hyaluronic acid in the gummy-like edible composition exceeds 15% by mass, the gummy-like edible composition may become too hard.

The sugar (excluding the liquid polyhydric alcohol which is a liquid at 25 ° C.) is not particularly limited, and monosaccharides, sugars up to about disaccharide to ten sugar, water-soluble dietary fiber and the like can be used. ..

Specific examples of sugars ranging from monosaccharides to ten sugars include glucose, fructose, trehalose, trehalulose, lactose, maltose, sucrose, isomaltulose, raffinose, sugar alcohols (sorbitol, mannitol, lactitol, xylitol, erythritol, reduced water candy). , Isomartol, etc.), oligosaccharides, fructo-oligosaccharides, galactooligosaccharides, mannan oligosaccharides, milk fruit oligosaccharides, isomaltooligosaccharides, lactose oligosaccharides, maltooligosaccharides, soybean oligosaccharides, xylooligosaccharides, etc.), α-cyclodextrin, Examples thereof include β-cyclodextrin, γ-cyclodextrin, dextrin, lactose, and honey.

Further, the water-soluble dietary fiber contains glucose as a constituent sugar, and examples thereof include polysaccharides having bonds other than 1-4 bonds and 1-6 bonds and not having a cyclic structure. Such polysaccharides do not include, for example, indigestible cyclodextrin having a cyclic structure. In the polysaccharide, the component that is not hydrolyzed by glucoamylase is preferably 30% by mass or more, more preferably 50% by mass or more, further preferably 70% by mass or more, still more preferably 80% by mass or more, and particularly preferably 90% by mass. % Or more. Preferred specific examples of the water-soluble dietary fiber include isomaltodextrin, indigestible dextrin, indigestible glucan, polydextrose and the like, and preferably isomaltodextrin which is less colored by heating. Also in these water-soluble dietary fibers, the component not hydrolyzed by glucoamylase is preferably 30% by mass or more, more preferably 50% by mass or more, still more preferably 70% by mass or more, still more preferably 80% by mass or more, particularly. It is preferably 90% by mass or more. The water-soluble dietary fiber contained in the gummy-like edible composition of the present invention may be one kind or two or more kinds. One type of sugar may be used alone, or two or more types may be used in combination.

Isomaltodextrin is a highly branched multi-branched α-glucan composed only of α-linked glucose by allowing an enzyme to act on starch such as cornstarch, and is a water-soluble food that has been desalted and decolorized as necessary. A fiber that has the characteristics of being indigestible. Examples of commercially available products of isomaltodextrin include fiber lixa (manufactured by Hayashibara Co., Ltd.) and the like.

Indigestible dextrin requires roasted dextrin obtained by adding (for example, adding hydrochloric acid) and / or heating starch derived from plants such as corn, wheat, rice, beans, potatoes, and tapioca. A water-soluble dietary fiber that has been enzymatically treated with α-amylase and / or glucoamylase, and then desalted and decolorized as necessary, and has indigestible characteristics. The indigestible dextrin shall also include a reduced product of the indigestible dextrin produced by hydrogenation. Commercially available products of indigestible dextrin include, for example, Fiber Sol 2 (manufactured by Matsutani Chemical Industry Co., Ltd.), Amirets C-7099M (manufactured by Oji Corn Starch Co., Ltd.), Nutriose (manufactured by Rocket Foil Co., Ltd.), and Promiter 85 (Tate). & Made by Lyle), etc.

Further, the indigestible glucan is a water-soluble dietary fiber obtained by heat-polymerizing a starch decomposition product (preferably a starch decomposition product having a dextrose equivalent (DE) of 70 to 100), and is characterized by being indigestible. It means what you have. At this time, the raw material may contain monosaccharides other than glucose or oligosaccharides containing these monosaccharides. The "indigestible glucan" may be the indigestible glucan itself, or may be a indigestible glucan enzyme-treated product obtained by treating the indigestible glucan with a glycolytic enzyme, and the indigestible glucan enzyme. It may be an indigestible glucan fractionated product obtained by fractionating the treated product, or it may be an indigestible glucan reduced product obtained by reducing the aldehyde group at the reducing end of the indigestible glucan to a hydroxyl group. Examples of commercially available products of indigestible glucan include Fit Fiber # 80 (manufactured by Nihon Shokuhin Kako Co., Ltd.).

Polydextrose is a highly branched and randomly bonded water-soluble dietary fiber obtained by polymerizing D-glucose at a high temperature in the presence of sorbitol and an acid (for example, citric acid or phosphoric acid). Those with digestive characteristics. Polydextrose shall also include a reduced product of polydextrose. Examples of commercially available polydextrose products include Starlight III (manufactured by Koyo Shokai Co., Ltd.), Starlight Elite (manufactured by Koyo Shokai Co., Ltd.), and Lites II (manufactured by Danisco Co., Ltd.).

In the present invention, the content of the sugar contained in the gummy-like edible composition is 8 parts by mass or more and 35 parts by mass or less with respect to 1 part by mass of the hyaluronic acid. From the viewpoint of more preferably exerting the effect of the present invention, the content of the sugar contained in the gummy-like edible composition is, for example, about 8 to 30% by mass with respect to 1 part by mass of the hyaluronic acid, 10 to 10 to About 35% by mass, about 10 to 30% by mass, and the like can be mentioned. When a plurality of types of sugars are contained in the gummy-like edible composition, the sugar content means the total content of all the sugars.

The acid different from hyaluronic acid is not particularly limited as long as it is mixed with water and exhibits acidity, and either an inorganic acid or an organic acid can be used. Examples of the inorganic acid include phosphoric acid, hydrochloric acid, sulfuric acid, nitric acid, perchloric acid, carbon dioxide and the like, and preferably phosphoric acid, hydrochloric acid and sulfuric acid. Examples of organic acids include monocarboxylic acids such as formic acid, acetic acid, propionic acid, butyric acid, isobutyric acid, valeric acid and lipoic acid; and dicarboxylic acids such as succinic acid, phthalic acid, fumaric acid, oxalic acid, malonic acid and glutaric acid. Acids; oxycarboxylic acids such as glycolic acid, citric acid, lactic acid, pyruvate, malic acid, tartaric acid, salicylic acid; polyhydroxy acids such as glucono-δ-lactone and lactopionic acid; acidic amino acids such as glutamate and aspartic acid; Amino acid derivatives such as registered trademark (methyl carboxymethylphenylaminocarboxypropylphosphonate); ascorbic acid such as ascorbic acid, ethyl ascorbate, ascorbic acid glucoside or derivatives thereof, preferably acetic acid, ascorbic acid, citric acid, glycol. Examples thereof include acid, lactic acid, malic acid, tartrate acid, glutamic acid, aspartic acid, ethyl ascorbate, ascorbic acid glucoside and the like. One type of acid may be used alone, or two or more types may be used in combination.

In the gummy edible composition, the pH of the aqueous solution measured by the following measuring method is preferably in the range of 2.0 to 4.5, more preferably in the range of 2.5 to 4.3. It is preferably in the range of 2.9 to 3.9, and more preferably in the range of 2.9 to 3.9. The pH can be adjusted by adjusting the amount of an acid different from that of hyaluronic acid.

(PH measurement method)
Of the components contained in the gummy-like edible composition in an amount containing 1 g of hyaluronic acid, all the ionic components except water were dissolved in water to prepare an aqueous solution to make 200 mL, and the obtained aqueous solution was prepared. Measure pH.

When the gummy edible composition is dissolved in water as it is and the pH is measured, the pH suitable for the present invention can be measured depending on the type and amount of the nonionic component contained in the gummy edible composition. Since it may be difficult, the pH of the aqueous solution prepared by the above-mentioned measuring method is measured. For example, if the gummy-like edible composition contains a large amount of nonionic water-soluble dietary fiber, sugar, or the like, it becomes difficult to accurately measure the pH. Therefore, in the present invention, a method is used in which only all the ionic components other than water are dissolved in water among the components to be blended in the gummy-like edible composition, and the pH of the obtained aqueous solution is measured.

In the gummy-like edible composition of the present invention, the water content is 10% by mass or more and 25% by mass or less. From the viewpoint of more preferably exerting the effect of the present invention, the water content is preferably about 10 to 22% by mass, about 12 to 25% by mass, about 15 to 25% by mass, about 12 to 22% by mass, and 15. It is about 22% by mass. In the gummy-like edible composition, when the water content is 30% by mass or more, mold is likely to occur, which is not desirable.

Further, in the gummy edible composition of the present invention, the total content of hyaluronic acid, sugar (excluding liquid polyhydric alcohol which is a liquid at 25 ° C.), an acid different from the hyaluronic acid, and water. Is preferably 50% by mass or more, more preferably 60% by mass or more, based on 100% by mass of the gummy-like edible composition. The total content may be 70% by mass or more, 80% by mass or more, 90% by mass or more, or 95% by mass or more. However, it may be 100% by mass. If hyaluronic acid, sugar (excluding liquid polyhydric alcohol which is a liquid at 25 ° C), an acid different from the hyaluronic acid, and other components other than water are contained, the other components include. , Liquid polyhydric alcohol, which will be described later, and various addition amounts. The content of the other components is, for example, about 0.1 to 5% by mass, about 1 to 5% by mass, about 5 to 50% by mass, about 5 to 40% by mass, about 5 to 30% by mass, and 5 to. About 20% by mass, about 5 to 10% by mass, and the like can be mentioned.

The liquid polyhydric alcohol is not particularly limited, but preferably glycerins such as glycerin and diglycerin; propylene glycols such as propylene glycol and dipropylene glycol; 1,3-propanediol and butanediol (1,3-). Butanediol, 1,4-butanediol, etc.), 1,2-pentanediol, 1,2-hexanediol, 1,2-octanediol; ethylene glycols such as ethylene glycol, diethylene glycol, triethylene glycol, polyethylene glycol, etc. , More preferably glycerin, diglycerin, polyethylene glycol 200, polyethylene glycol 400, polyethylene glycol 600 and the like. Of these, glycerin is particularly preferable. The polyhydric alcohol may be used alone or in combination of two or more.

The content of the liquid polyhydric alcohol in the gummy-like edible composition of the present invention is not particularly limited, but as described as the content of the other components, for example, about 5 to 50% by mass, 5 to. About 40% by mass, about 5 to 30% by mass, about 5 to 20% by mass, about 5 to 10% by mass, and the like can be mentioned. When the gummy-like edible composition contains a plurality of types of liquid polyhydric alcohols, the content of the liquid polyhydric alcohols means the total content of all the liquid polyhydric alcohols.

The gummy-like edible composition of the present invention is suitably gelled even if it does not contain a liquid polyhydric alcohol. That is, the gummy-like edible composition of the present invention may be substantially free of liquid polyhydric alcohol. For example, the content of the liquid polyhydric alcohol in the gummy-like edible composition of the present invention may be 1% by mass or less, further 0.1% by mass or less, or 0% by mass.

The elasticity, mechanical strength, shape retention, etc. of the gummy-like edible composition of the present invention are the content of each component in the gummy-like edible composition, the molecular weight of hyaluronic acid, or the aqueous solution in the above-mentioned pH measuring method. It can be adjusted by setting the pH range of the above to a predetermined range. For example, when the content of hyaluronic acid in the gummy-like edible composition is increased (increased in proportion), the gummy-like edible composition becomes hard, and the elasticity, mechanical strength, and shape of the gummy-like edible composition become hard. It tends to be more maintainable. Further, for example, when the molecular weight of hyaluronic acid in the gummy-like edible composition is increased, the gummy-like edible composition becomes hard, and the elasticity, mechanical strength, and shape retention of the gummy-like edible composition tend to increase. There is.

The shape of the gummy-like edible composition of the present invention is not particularly limited and can be appropriately set according to the intended use. The shape of the gummy-like edible composition of the present invention can be, for example, the same as the gummy-like composition familiar as gummy candy, and examples thereof include granules. When the gummy-like edible composition is granular, it can be suitably used as a food composition such as a dietary supplement or an oral pharmaceutical composition. Further, the gummy-like edible composition of the present invention may have a structure having an elastic gummy portion and a sugar-coated portion that covers at least a part of the surface of the gummy portion, similar to a known gummy candy. When the gummy-like edible composition of the present invention has a gummy portion and a sugar-coated portion, the gummy portion has the constitution of the present invention (that is, hyaluronic acid, sugar (however, a liquid polyhydric alcohol which is a liquid at 25 ° C.). ), A gummy-like edible composition containing an acid different from the hyaluronic acid and water, and the molecular mass of hyaluronic acid is 2.0 × 10 ⁵ daltons or more and 1.6 × 10 ⁶ daltons or less. The sugar content is 8 parts by mass or more and 35 parts by mass or less with respect to 1 part by mass of the hyaluronic acid, and the water content is 10% by mass or more and 25% by mass or less). However, the sugar-coated portion may have a different composition. Similar to the known gummy candy, the sugar-coated portion can be configured to contain sugar, a binder, an emulsifier, a brightener, a fragrance and the like.

Further, as described above, since the gummy-like edible composition of the present invention can be composed only of ingredients that can be used for food or medicine such as hyaluronic acid and sugar, a food composition containing the gummy-like edible composition. It can be suitably used as a product, an oral pharmaceutical composition, or the like.

When the gummy-like edible composition of the present invention is used as a food composition, known ingredients (additives) to be blended in the food composition can be further blended. Such ingredients include, for example, sweeteners, high-sugar sweeteners (aspartame, sucralose, glycyrrhizin, saccharin, stevia, dulcin, trichloroshoe cloth, thaumatin, acesulfame potassium, etc.), flavors, coloring agents, acidulants, etc. , Antioxidants, emulsifiers, preservatives, stabilizers, etc. Further, in the case of a dietary supplement composition, a known active ingredient (additive) to be blended in the dietary supplement composition can be further blended. Examples of such active ingredients include vitamins, minerals, amino acids, peptides, proteins, glucosamine, chondroitin, collagen, methylsulfonylmethane, carnitine, curcumin, α-lipoic acid, astaxanthin, lutein, docosahexaenoic acid, and eicosapentaenoic acid. Examples thereof include acid, coenzyme Q10, soybean isoflavone, animal and plant extracts, lactoferrin, bifidus bacteria, lactic acid bacteria, and green tea extract.

Further, when the gummy-like edible composition of the present invention is used as an oral pharmaceutical composition, known components (additives) to be blended in the oral pharmaceutical composition can be further blended. Examples of such ingredients include medicinal ingredients, fragrances, colorants, acidulants, antioxidants, emulsifiers, preservatives, stabilizers and the like. In a food composition or an oral pharmaceutical composition, these ingredients may be used alone or in combination of two or more.

Since the dietary supplement composition or the oral pharmaceutical composition using the gummy-like edible composition of the present invention contains hyaluronic acid, the dietary supplement composition or the oral pharmaceutical composition can be orally ingested. For example, it can be expected to have an effect of increasing the water content of the skin and enhancing the moisturizing effect of the skin.

In addition, when the nutritional supplement composition or oral pharmaceutical composition contains water-soluble dietary fiber, it has an effect of delaying the absorption speed of sugar (an effect of suppressing an increase in postprandial blood glucose), an intestinal regulation effect, and a fat absorption speed. It can be expected to have effects such as delaying action (suppressing the rise of triglyceride after meals), reducing visceral fat, and promoting absorption of minerals.

In addition, when the dietary supplement composition or the oral pharmaceutical composition contains oligosaccharides, it can be expected to have effects such as intestinal regulation, promotion of mineral absorption, improvement of immunity, and improvement of lipid metabolism.

Further, when the dietary supplement composition or the oral pharmaceutical composition contains sugar alcohol, it can be expected to have effects such as less likely to cause tooth decay and low calorie and not raising the blood glucose level. In particular, by using xylitol, the effect of inhibiting the caries caused by bacteria in the oral cavity of xylitol can be expected.

Further, by containing the above-mentioned water-soluble dietary fiber and oligosaccharide in the dietary supplement composition or the oral pharmaceutical composition, the above-mentioned synergistic effect can be expected.

Furthermore, when the above-mentioned known components (additives) are contained, the effects of these components can also be exhibited.

When the gummy-like edible composition of the present invention is used as a food composition or an oral pharmaceutical composition, the shape thereof is not particularly limited, but may be, for example, granular or the like.

The method for producing the gummy-like edible composition of the present invention is not particularly limited, and for example, with respect to hyaluronic acid having a molecular weight of 2.0 × 10 ⁵ to 1.6 × 10 ⁶ daltons and 1 part by mass of hyaluronic acid. 8 to 35 parts by mass of sugar (excluding liquid polyhydric alcohol which is a liquid at 25 ° C.) and water having a content of 10 to 25% by mass in the composition are heated in a heating environment (temperature 60 to 60 to 25%). It can be suitably produced by mixing at (about 100 ° C.) to obtain a fluid composition, for example, filling and molding the composition into a mold, and further cooling (temperature of about 5 to 40 ° C.). As described above, in the production of the gummy-like edible composition of the present invention, water having a content of more than 25% by mass in the composition (for example, the content of water in the composition is about 30 to 50% by mass). Water) may be mixed and the water may be evaporated in subsequent steps to adjust the water content in the composition to the range of 10-25% by mass.

In the method for producing a gummy-like edible composition of the present invention, it is not necessary to carry out a step of evaporating a large amount of water. That is, when the composition is heated and cooled to a temperature at which it gels, the fluid composition having substantially the same composition as the gummy edible composition of the present invention can be changed to the gummy of the present invention. An edible composition is obtained.

In the method for producing a gummy-like edible composition of the present invention, by putting the heated composition in a container and cooling it, for example, the gummy-like edible composition formed in the container can be directly obtained as a final product together with the container. It is also possible to omit a processing step such as cutting a gummy-like edible composition.

In the method for producing a gummy edible composition of the present invention, the mixing order of each component is not particularly limited, but hyaluronic acid, sugar (excluding liquid polyhydric alcohol which is a liquid at 25 ° C.), and By heating a solution containing water and adding an acid different from hyaluronic acid, a gummy edible composition is likely to be formed from the fluid composition. Further, the mixing method of each component is not particularly limited, and for example, stirring may be performed using a stirrer or the like.

Further, in the method for producing a gummy-like edible composition of the present invention, after gelling the fluid composition containing the components constituting the gummy-like edible composition, for example, foods, pharmaceuticals, quasi-drugs, etc. It may be further provided with a step of adding the above-mentioned various components (additives) to be blended in.

Hereinafter, the present invention will be described in detail with reference to Examples and Comparative Examples. However, the present invention is not limited to the examples. The reagents used in the following examples and comparative examples are as follows. The unit of composition in each table is parts by mass.

<Reagent>
Hyaluronic acid (2.3 million): Sodium hyaluronate, trade name "HYALURONSANHA-LQSH" manufactured by Kewpie Co., Ltd. (Product label: molecular weight 1.6 million to 2.9 million, average molecular weight 2.3 million)
Hyaluronic acid (1.2 million): Sodium hyaluronate, trade name "HYALURONSANHA-LQ" manufactured by Kewpie Co., Ltd. (Product label: molecular weight 850,000 to 1.6 million, average molecular weight 1.2 million)
Hyaluronic acid (800,000): Sodium hyaluronate, trade name "Hiabest (J)" manufactured by Kewpie Co., Ltd. (Product label: molecular weight 600,000-1.2 million, average molecular weight 800,000)
Hyaluronic acid (350,000): Hyaluronic acid, trade name "Hyaluronic acid HA-LF-P" manufactured by Kewpie Co., Ltd. (Product label: molecular weight 200,000-500,000, average molecular weight 350,000)
Hyaluronic acid (100,000): Sodium hyaluronate, trade name "Hyaluronic acid FCH-SU" manufactured by Kikkoman Biochemifa Co., Ltd. (Product label: Average molecular weight of 50,000 to 110,000)
Fructose: D (-)-fructose (special grade) manufactured by Wako Pure Chemical Industries, Ltd.
Glucose: D (+)-glucose (special grade) manufactured by Wako Pure Chemical Industries, Ltd.
Lactose; Lactose monohydrate manufactured by Wako Pure Chemical Industries, Ltd. (special grade)
Trehalose; Trehalose dihydrate manufactured by Wako Pure Chemical Industries, Ltd. (special grade)
Xylitol: Xylitol (special grade) manufactured by Wako Pure Chemical Industries, Ltd.
Isomaltitol; trade name "Palatinit" manufactured by Mitsui Sugar Co., Ltd.
Raffinose; Raffinose isomaltooligosaccharide manufactured by Nippon Beet Sugar Mfg. Co., Ltd .: Product name "Panowrap" manufactured by Hayashibara Co., Ltd.
Fructooligosaccharide: Product name "Meioligo P (powder)" manufactured by Meiji Food Material Co., Ltd.
Lactose-fructose oligosaccharide; trade name "lactose-fructose oligosaccharide 700" manufactured by Hayashibara Co., Ltd.
Syrup; Product name "Hellodex" manufactured by Hayashibara Co., Ltd.
Reduced starch syrup; product name "SE 600" made by Bussan Food Science
Isomaltodextrin: Product name "Fiberlixa" manufactured by Hayashibara Co., Ltd.
Reduced indigestible dextrin: Product name "Fiber Sol 2H" manufactured by Matsutani Chemical Industry Co., Ltd.
Indigestible glucan: Product name "Fit Fiber # 80" manufactured by Nihon Shokuhin Kako Co., Ltd. Reduced polydextrose: Product name "Starlight Elite" manufactured by Koyo Shokai Co., Ltd.
Honey: Purified honey citric acid manufactured by Api Co., Ltd .: Citric acid manufactured by Wako Pure Chemical Industries, Ltd. (special grade)
Lactic acid: DL-lactic acid (special grade) manufactured by Wako Pure Chemical Industries, Ltd.
Tartaric acid: D (-)-tartaric acid (first grade) manufactured by Wako Pure Chemical Industries, Ltd.
Ascorbic acid glucoside; trade name "Asco Fresh" manufactured by Hayashibara Co., Ltd.
Aspartic acid: DL-aspartic acid (special grade) manufactured by Wako Pure Chemical Industries, Ltd.
Phosphoric acid: Phosphoric acid manufactured by Wako Pure Chemical Industries, Ltd. (special grade)

[Examples 1 to 5 and Comparative Examples 1 to 3]
An edible composition was prepared by mixing each component so as to have the compounding ratio shown in Table 1 (part by mass; solid content value when the reagent was an aqueous solution). Specifically, hyaluronic acid (sodium hyaluronate) was uniformly dissolved in distilled water in a wide-mouthed bottle. Next, the wide-mouthed bottle was heated in a warm water bath at 90 ° C., and the sugar component was added while stirring with a spatula to uniformly dissolve the bottle. Furthermore, the wide-mouthed bottle is heated in a warm water bath at 90 ° C., citric acid is added little by little while stirring with a spatula to dissolve it uniformly, and while evaporating the water, the water is concentrated to a state where it cannot be stirred with a spatula and is soft. An edible composition (rice cake-like substance) was obtained. However, in Comparative Example 3, concentration was stopped when the water concentration in the composition reached 30%. Immediately fill a plastic petri dish with a bottom area of 9.1 cm ² with about 5 g of the obtained composition, cover it with a parafilm, and store it at room temperature (25 ° C.) for 1 day to prepare an edible composition. Obtained. The results are shown in Table 1.

[Evaluation of texture]
The composition in the plastic petri dish was taken out and the texture was evaluated according to the following criteria. The results are shown in Table 1.
A; Elastic gummy texture B; Non-elastic hard jelly texture C; Non-elastic soft jelly texture

[Mold control effect]
After opening the lid of the plastic petri dish containing the above composition and exposing the composition to the air in the laboratory for 4 hours, the lid was closed again, sealed with parafilm, and stored in a constant temperature bath at 37 ° C. for 5 days. Then, the state of mold growth in the composition was observed. The results are shown in Table 1.

[Mold outbreak situation]
A; No mold C; Black mold

[Measurement of pH]
Separately, hyaluronic acid and acid are mixed with 200 mL of distilled water in a propeller-type rotary stirring so that the compounding ratio (parts by mass) shown in Table 1 is obtained with respect to 1 g of hyaluronic acid (sodium hyaluronate) and 1 g of hyaluronic acid. The mixture was uniformly mixed using an apparatus to obtain an aqueous solution for pH measurement. The pH of the obtained aqueous solution was measured using a pH meter (product name LAQUA) manufactured by HORIBA, Ltd. The results are shown in Table 1.

[Examples 6 to 11 and Comparative Examples 4 to 5]
An edible composition was prepared by mixing each component so as to have the compounding ratio shown in Table 2 (part by mass; solid content value when the reagent was an aqueous solution). Specifically, hyaluronic acid (sodium hyaluronate) was uniformly dissolved in distilled water in a wide-mouthed bottle. Next, the wide-mouthed bottle was heated in a warm water bath at 90 ° C., and the sugar component was added while stirring with a spatula to uniformly dissolve the bottle. Furthermore, the wide-mouthed bottle is heated in a warm water bath at 90 ° C., citric acid is added little by little while stirring with a spatula to dissolve it uniformly, and while evaporating the water, the water is concentrated to a state where it cannot be stirred with a spatula and is soft. An edible composition (rice cake-like substance) was obtained. The obtained composition was immediately filled with about 5 g of a plastic petri dish having a bottom area of 9.1 cm ² , covered with a parafilm, and stored at room temperature for 1 day to obtain an edible composition. Further, in the same manner as in Examples 1 to 5 and Comparative Examples 1 to 3, texture evaluation, mold suppression evaluation, and pH measurement were performed. The results of each are shown in Table 2.

[Examples 12 to 14 and Comparative Examples 6 to 7]
An edible composition was prepared by mixing each component so as to have the compounding ratio shown in Table 3 (part by mass; solid content value when the reagent was an aqueous solution). Specifically, hyaluronic acid (sodium hyaluronate ^{* 1} ) was uniformly dissolved in distilled water in a wide-mouthed bottle. Next, the wide-mouthed bottle was heated in a warm water bath at 90 ° C., and the sugar component was added while stirring with a spatula to uniformly dissolve the bottle. Furthermore, the wide-mouthed bottle is heated in a warm water bath at 90 ° C., citric acid is added little by little while stirring with a spatula to dissolve it uniformly, and while evaporating the water, the water is concentrated to a state where it cannot be stirred with a spatula and is soft. I got a rice cake. The obtained rice cake-like product was immediately filled with about 5 g of a plastic petri dish having a bottom area of 9.1 cm ² , covered with a parafilm, and stored at room temperature for 1 day to obtain an edible composition. Further, in the same manner as in Examples 1 to 5 and Comparative Examples 1 to 3, texture evaluation, mold suppression evaluation, and pH measurement were performed. The results of each are shown in Table 3.

* 1; Hyaluronic acid (260,000) was prepared by uniformly mixing hyaluronic acid (350,000) and hyaluronic acid (100,000) in a mass ratio of 2: 1.

[Examples 15 to 19]
An edible composition was prepared by mixing each component so as to have the compounding ratio shown in Table 4 (part by mass; solid content value when the reagent was an aqueous solution). Specifically, hyaluronic acid (sodium hyaluronate) was uniformly dissolved in distilled water in a wide-mouthed bottle. Next, the wide-mouthed bottle was heated in a warm water bath at 90 ° C., and the sugar component was added while stirring with a spatula to uniformly dissolve the bottle. Furthermore, the wide-mouthed bottle is heated in a warm water bath at 90 ° C., and the acid component is added little by little while stirring with a spatula to dissolve it uniformly. An edible composition (mochi-like substance) was obtained. The obtained composition was immediately filled with about 5 g of a plastic petri dish having a bottom area of 9.1 cm ² , covered with a parafilm, and stored at room temperature for 1 day to obtain an edible composition. Further, in the same manner as in Examples 1 to 5 and Comparative Examples 1 to 3, texture evaluation, mold suppression evaluation, and pH measurement were performed. The results of each are shown in Table 4.

[Examples 20 to 33]
An edible composition was prepared by mixing each component so as to have the compounding ratio shown in Table 5 (part by mass; solid content value when the reagent was an aqueous solution). Specifically, hyaluronic acid (sodium hyaluronate) was uniformly dissolved in distilled water in a wide-mouthed bottle. Next, the wide-mouthed bottle was heated in a warm water bath at 90 ° C., and sugar components (including honey and glycerin) were added while stirring with a spatula to uniformly dissolve the bottle. Furthermore, the wide-mouthed bottle is heated in a warm water bath at 90 ° C., citric acid is added little by little while stirring with a spatula to dissolve it uniformly, and while evaporating the water, the water is concentrated to a state where it cannot be stirred with a spatula and is soft. An edible composition (rice cake-like substance) was obtained. The obtained composition was immediately filled with about 5 g of a plastic petri dish having a bottom area of 9.1 cm ² , covered with a parafilm, and stored at room temperature for 1 day to obtain an edible composition. Further, in the same manner as in Examples 1 to 5 and Comparative Examples 1 to 3, texture evaluation, mold suppression evaluation, and pH measurement were performed. The results of each are shown in Table 5.

Claims (5)

A gummy-like edible composition containing hyaluronic acid, sugar (excluding liquid polyhydric alcohol which is a liquid at 25 ° C.), an acid different from the hyaluronic acid, and water.
The molecular weight of the hyaluronic acid is 2.0 × ¹⁰⁵ dalton or more and 1.6 × ¹⁰⁶ dalton or less.
The sugar content is 8 parts by mass or more and 35 parts by mass or less with respect to 1 part by mass of the hyaluronic acid.
A gummy-like edible composition having a water content of 10% by mass or more and 25% by mass or less. The gummy-like edible composition according to claim 1, wherein the pH of the aqueous solution measured by the following measuring method is 2.0 or more and 4.5 or less.
(PH measurement method)
Of the components contained in the gummy-like edible composition in an amount containing 1 g of hyaluronic acid, all the ionic components except water were dissolved in water to prepare an aqueous solution to make 200 mL, and the obtained aqueous solution was prepared. Measure pH. The gummy shape according to claim 1 or 2, wherein the sugar is at least one selected from the group consisting of trehalose, trehalose, raffinose, sugar alcohol, oligosaccharide, dextrin, starch syrup, honey, and water-soluble dietary fiber. Edible composition. The gummy-like edible composition according to any one of claims 1 to 3, further comprising a liquid polyhydric alcohol that is liquid at 25 ° C. The gummy-like edible composition according to any one of claims 1 to 4, which is granular.