JP5140636B2 - Acid transparent gel food - Google Patents

Description

The present invention relates to an acidic transparent gel food containing hyaluronic acid and / or a salt thereof.

Hyaluronic acid and / or a salt thereof is a mucopolysaccharide present in living bodies, particularly subcutaneous tissues, and is widely used as a raw material for cosmetics due to its high water retention function. In addition, hyaluronic acid and / or its salt compensates for the decrease in the hyaluronic acid content inherent in the body by ingestion, and has been shown to have an effect of improving the moisture retention, elasticity, and flexibility of the skin. Various forms of food containing hyaluronic acid and / or a salt thereof are commercially available with the expectation of the effect.

Among foods containing various forms of hyaluronic acid and / or salts thereof, gel-like foods have a gel-like appearance that is rich in water retention and elasticity. Reminiscent, the visual effect can enhance the value of hyaluronic acid and / or its salts.

A gel-like food containing hyaluronic acid and / or a salt thereof has been conventionally known. For example, Japanese Patent Application Laid-Open No. 2007-43960 (Patent Document 1) uses agar, gelatin or salmon as a base agent, and hyaluron. An anti-aging food in which an acid, N-acetylglucosamine and ascorbic acid are mixed as main components into the base to form a jelly is described.

However, gel-like foods containing hyaluronic acid such as agar, gelatin or salmon and / or salts thereof described in Patent Document 1 lose their gel-like physical properties after heating and baking when used for filling bread. Therefore, there is a problem that the value of hyaluronic acid cannot be increased due to visual effects. Therefore, in the acidic transparent gel food containing hyaluronic acid and / or its salt, which is expected to express health and beauty effects, the acidic transparent gel food that maintains the gel-like physical properties with a transparent feeling even after heating. Is required.

JP 2007-43960 A

Therefore, an object of the present invention is to provide an acidic transparent gel-like food that maintains a gel-like physical property with transparency even after heating in an acidic transparent gel-like food containing hyaluronic acid and / or a salt thereof. .

In order to achieve the above object, the present inventor has conducted intensive research on a blended raw material for acidic transparent gel food containing hyaluronic acid and / or its salt. In a gel food, the product Brix is in a specific range, deacylated gellan gum, soluble calcium salt, and a specific amount of starch syrup (in terms of solid content) are blended, and for hyaluronic acid and / or its salt Surprisingly, it was found that if a specific proportion of starch syrup (in terms of solid content) was blended, the gel-like physical properties with transparency were maintained after heating, and the present invention was completed.

That is, the present invention
In an acidic transparent gelled food containing 0.005 to 0.5% hyaluronic acid and / or salt thereof, the product has a Brix of 20 to 40, deacylated gellan gum, soluble calcium salt, and 6 It is an acidic transparent gelled food containing -30% starch syrup (in terms of solid content) and 60 parts or more of syrup (in terms of solid content) per 1 part of hyaluronic acid and / or its salt.

According to the present invention, an acidic transparent gel food blended with hyaluronic acid and / or a salt thereof, which is expected to exhibit health and beauty effects, has an acidic gel-like physical property maintained after heating. A transparent gel-like food can be provided. Thereby, it can be used as a topping for drinks and sweets, and further expansion of acidic transparent gel-like foods in the health and beauty food market can be expected.

Hereinafter, the present invention will be described in detail. Unless otherwise specified, in the present invention, “%” means “% by mass”, and “part” means “part by mass”.

The acidic transparent gelled food containing the hyaluronic acid and / or salt thereof of the present invention has a product Brix of 20 to 40, a deacylated gellan gum, a soluble calcium salt, and a specific amount of starch syrup (solid content) In addition, by blending a specific ratio of starch syrup (in terms of solid content) with respect to hyaluronic acid and / or a salt thereof, the gel-like physical properties with transparency can be maintained even after heating.

Hyaluronic acid refers to a polysaccharide having one or more repeating structural units composed of disaccharides of glucuronic acid and N-acetylglucosamine. The raw material hyaluronic acid and / or salt thereof used in the present invention is not particularly limited. For example, living tissues such as chicken crown, umbilical cord, eyeball, skin, cartilage, or hyaluronic acid-producing microorganisms such as Streptococcus are cultured. The culture broth obtained in this way is used as a raw material, and is obtained by extraction (further purified as necessary).

Hyaluronic acid and / or a salt thereof used in the acidic transparent gel food of the present invention is not particularly limited, and either the crude extract or the purified product may be used, but the purified product, specifically, The purity of hyaluronic acid and / or a salt thereof is preferably 90% or more. If the purity is less than 90%, hyaluronic acid and / or a salt thereof may be colored during storage, which may impair the appearance of the acidic transparent gelled food.

Moreover, the average molecular weight of hyaluronic acid and / or a salt thereof used in the acidic transparent gel food of the present invention is not particularly limited, but is preferably from 800 to 2,500,000, and preferably from 50,000 to 150, from the viewpoint of maintaining gel properties. More preferably, it is 10,000. Further, as a method for adjusting the average molecular weight, the concentration, addition amount, treatment time and the like of the acid agent or alkali agent may be appropriately combined so as to obtain a desired average molecular weight.

The compounding quantity of the hyaluronic acid and / or its salt used for the acidic transparent gel food of the present invention is 0.005 to 0.5%, preferably 0.01 to 0.5%, and preferably 0.03 to 0.00. 5% is more preferable. If the amount of hyaluronic acid and / or salt thereof is less than the above range, it may not be possible to expect the effects of health and beauty, and even if the amount is greater than the above range, it is difficult to increase the effect depending on the amount added, Since hyaluronic acid itself is expensive, it is not economical.

The transparency referred to in the acidic transparent gelled food of the present invention is not particularly limited, but the measured value (transmittance) of a spectrophotometer (wavelength 660 nm) is preferably 90% or more at an article temperature of 20 ° C., and 95% or more. Is more preferable. If the measured value (transmittance) of the spectrophotometer (wavelength 660 nm) is lower than the above range, the acidic transparent gelled food may become cloudy and may not be associated with the appearance of health and beauty effects from the appearance. is there.

The acidic food as referred to in the acidic transparent gel food of the present invention refers to a food that suppresses the growth of microorganisms and improves the storage stability by adjusting the pH to 3 to 4.6. By making it acidic, distribution and storage at room temperature are possible without performing high-temperature and high-pressure heat treatment such as retort treatment, and changes in food flavor and texture can be minimized.

The acid agent used for the acidic transparent gel food of the present invention is not particularly limited, and examples thereof include transparent fruit juices such as apples and grapefruits, and organic acids such as citric acid, tartaric acid, succinic acid, malic acid, and acetic acid.

The acidic transparent gel food of the present invention preferably has a specific viscosity. For example, the viscosity measurement value measured with a Bostwick viscometer is preferably 10 cm or less, more preferably 8 cm or less at a product temperature of 20 ° C. . When the measured value by the Bostwick viscometer is higher than the above range at a product temperature of 20 ° C., the shape retaining property as a gel is low and it is easy to sag. For example, when it is placed on a tableware or topped with a dish or dessert For example, the appearance of the gel may not be reminiscent of the effects of hyaluronic acid and / or its salts on health and beauty.

The measurement method of the Bostwick viscometer is performed as follows. First, a Bostwick viscometer (Fukaya Seiki Co., Ltd.) is placed horizontally using a level. Then, each sample 100 g is held at a product temperature of 20 ° C. and filled into the chamber, and then the lever is pushed to lift the partition plate, and the earliest distance of the sample spreading after 30 seconds is measured to the unit of mm.

The acidic transparent gel-like food of the present invention is expected to maintain a gel-like physical property with transparency after heating, and the product has a Brix of 20 to 40, and preferably 25 to 35. Brix is an index representing the concentration of various soluble components such as salt and sugar, and the refractive index at 20 ° C. of an aqueous solution in which the soluble components are dissolved (the acidic transparent gel food of the present invention) is measured. It means the value converted into the mass / mass percent of saccharose (using the conversion table of ICUMSA (International Commission on Sugar Analysis)). In addition, Brix may be measured using a commercially available saccharimeter. In the present invention, if the product Brix is lower than the above range, it is not preferable because it is difficult to maintain a transparent gel-like physical property when the acidic transparent gel-like food is heated. Moreover, even if it is higher than the above range, no further effect can be expected.

The deacylated gellan gum used in the acidic transparent gel food of the present invention is a deacylated form of a microbial polysaccharide produced by Sphingomonas elodea, which is generally commercially available. That's fine.

The acidic transparent gel-like food of the present invention may use polysaccharides other than hyaluronic acid and / or a salt thereof, and deacylated gellan gum, but contains at least deacylated gellan gum as shown in Test Example 1 described later. For the first time, the gel-like physical properties with transparency can be maintained even after heating.

0.05-3% is preferable and, as for the compounding quantity of the deacyl type | formula gellan gum used for the acidic transparent gel-like foodstuff of this invention, 0.1-2% is more preferable. When the amount of the deacylated gellan gum is less than the above range, it is not preferable because it is difficult to maintain the gel-like physical properties with transparency when the acidic transparent gel-like food is heated. Moreover, even if it exceeds the said range, the said effect is hard to increase according to a compounding quantity, and it is not economical.

The soluble calcium salt used in the acidic transparent gel food of the present invention is not particularly limited as long as it is a calcium salt that functions as a gelling aid. For example, calcium lactate, calcium chloride, calcium acetate, calcium gluconate, Calcium monophosphate, calcium fumarate, calcium malate, calcium succinate, calcium citrate, or the like may be used. Among them, calcium lactate and calcium chloride are preferably used considering that they are used especially for food applications.

The amount of soluble calcium salt used in the acidic transparent gel food of the present invention varies depending on the amount of deacylated gellan gum and the type of soluble calcium salt used, but when calcium lactate is used, 0.01 to 0 0.5% is preferable, and 0.03 to 0.3% is more preferable. If the blending amount of the soluble calcium salt is less than the above range, it is not preferable because it is difficult to maintain the gel-like physical properties with transparency when the acidic transparent gel-like food is heated. Moreover, even if it exceeds the said range, the said effect is hard to increase according to a compounding quantity, and it is not economical.

Varieties used in the acidic transparent gel food of the present invention are not particularly limited. Malt candy by enzymatic saccharification, starch candy by acid saccharification, and these aldehyde groups and ketone groups are reduced to alcohol groups. Any of the reduced starch syrups may be used. In addition, it is preferable to use a reduced starch syrup from the point which maintains the transparency of the acidic transparent gel-like foodstuff after a heating.

The acidic transparent gel-like food of the present invention contains 6-30% starch syrup (in terms of solid content) from the viewpoint that maintenance of a gel-like physical property with transparency can be expected after heating, and hyaluronic acid and / or its 60 parts or more of starch syrup (in terms of solid content) is added to 1 part of salt. It is preferable to mix 7-30% starch syrup (in terms of solid content) and 70 parts or more of starch syrup (in terms of solid content) with respect to 1 part of hyaluronic acid and / or a salt thereof, preferably 9-30% It is more preferable to add chickenpox (converted to solid content) and 90 parts or more of chickenpox (converted to solid content) to 1 part of hyaluronic acid and / or a salt thereof.
This is because when the amount of syrup (in terms of solid content) is less than the above range, it is difficult to maintain a gel-like physical property with transparency when the acidic transparent gel-like food is heated. Moreover, it is because it may not be able to melt | dissolve a starch syrup and it may be unable to manufacture a gel-like food when it exceeds the said range. In addition, even when the blending ratio of starch syrup (in terms of solid content) with respect to 1 part of hyaluronic acid and / or its salt is less than the above range, a transparent gel-like physical property is maintained when the acidic transparent gel-like food is heated. There are cases where it is not possible.

Although the water content of the acidic transparent gel food of the present invention is not particularly limited, it is preferably 50% or more because hyaluronic acid and / or a salt thereof and water syrup contain water.

In addition to the hyaluronic acid and / or its salt, deacylated gellan gum, soluble calcium salt, starch syrup and acid agent, which are essential ingredients of the acidic transparent gel food of the present invention, the acidic transparent gel food of the present invention includes the present invention. Can be appropriately selected and blended within a range that does not impair the effect. Specifically, for example, xanthan gum, tamarind seed gum, guar gum, gum arabic, silium seed gum, potato starch, corn starch, glutinous rice starch, wheat starch, tapioca starch, sweet potato starch, waxy corn starch, glutinous rice starch, etc. , Moist heat-treated starch, modified starch, agar, koji, pectin, pullulan, mannan, galactomannan, chitin, chitosan, dextrin and other polysaccharides, glucose, sucrose, lactose, maltose, oligosaccharides, glucose fructose liquid sugar, etc. , Sucralose, stevia, aspartame, acesulfame potassium, xylitol, trehalose, palatinose and other sweeteners, polyglycerin fatty acid esters, sucrose fatty acid esters, lysophospholipids and other emulsifiers, salt, nucleic acids, amino acids, sodium glutamate and other seasonings , Various peptides, organic acid salts such as citric acid, tartaric acid, succinic acid, malic acid, acetic acid, vitamins such as vitamin A, vitamin B group, vitamin C, vitamin D, niacin, calcium, sodium, potassium, magnesium, etc. Minerals or salts thereof, spices, fragrances and the like can be mentioned.

The method for producing an acidic transparent gel food according to the present invention may be prepared according to a conventional method by blending hyaluronic acid and / or a salt thereof, deacylated gellan gum, soluble calcium salt, starch syrup and acid agent used in the present invention. However, it can be manufactured as follows, for example. Gelling gum such as gellan gum and xanthan gum, hyaluronic acid having an average molecular weight of 800 to 2.5 million and / or its salt, starch syrup, acid agent such as citric acid, calcium lactate, granulated sugar, sucralose and fresh water are put in a mixer and the product temperature is 80 ° C After heating and mixing, 150 g each was filled into a 150 g spout pouch to obtain an acidic transparent gelled food.

The acidic transparent gel food of the present invention will be described in detail below based on examples, comparative examples, and test examples. Note that the present invention is not limited to this.

[Example 1]
Hyaluronic acid and / or its salt (average molecular weight 100,000 to 500,000) 0.1%, deacylated gellan gum 0.3%, calcium lactate 0.1%, starch syrup (powder) 9%, indigestible dextrin 17% Add 2% granulated sugar, 0.3% xanthan gum, 0.1% citric acid (crystal) and 70.1% fresh water to a mixer, heat and mix at 80 ° C, and add fresh water to the evaporated water. Then, 150 g each was filled into a 150 g spout pouch to obtain an acidic transparent gel food. In addition, the acid transparent gel food produced has a viscosity measured by a Bostwick viscometer of 5.8 cm at a product temperature of 20 ° C., a product Brix of 29, and a starch syrup (1 part of hyaluronic acid and / or its salt). The solid content was 90 parts.

After the frozen bread dough was thawed (20 ° C., 60 minutes) and subjected to secondary fermentation (38 ° C., 50 minutes), the obtained acidic transparent gelled food was applied and baked in an oven (200 ° C., 15 minutes) The gel-like physical properties with transparency were maintained even after heating.

[Example 2]
In the method for producing an acidic transparent gel food of Example 1, except that 9% of starch syrup (powder) of the blended raw material was replaced with 4.5% of starch syrup (powder) and 4.5% of reduced starch syrup (powder). 1 was used to prepare an acidic transparent gel food. The acid transparent gel food produced had a viscosity measured by a Bostwick viscometer of 6.3 cm at a product temperature of 20 ° C., a product Brix of 29, and a starch syrup (1) for hyaluronic acid and / or 1 part of its salt. The solid content was 90 parts.

When the obtained acidic transparent gel food was baked in the same manner as in Example 1, the gel-like physical properties with transparency were maintained even after heating. Moreover, transparency was higher than the acidic transparent gel-like foodstuff after the heating of Example 1.

[Test Example 1]
The influence on the gel-like physical property of the acidic transparent gel food after heating by the kind of the thickening polysaccharide used for the acidic transparent gel food and the blending amount thereof was examined. Specifically, the gellan gum 0.3% and the xanthan gum 0.3% blended in Example 1 were changed to the thickening polysaccharides and blending amounts shown in Table 1, and calcium lactate was excluded from the blending in Comparative Example 3. Except for the above, an acidic transparent gelled food was produced in the same manner as in Example 1. Subsequently, the obtained acidic transparent gelled food was baked in the same manner as in Example 1, and the gel-like physical properties of the heated acidic transparent gelled food were evaluated according to the following evaluation criteria. In addition, all the acidic transparent gel foods manufactured contain 0.005 to 0.5% hyaluronic acid and / or a salt thereof, and the viscosity measured by a Bostwick viscometer is 10 cm or less at a product temperature of 20 ° C. Yes, the product Brix was 20-40.

Evaluation rank of “gel-like physical property of acidic transparent gel-like food after heating”: Standard A: Gel-like physical property with transparency is maintained after heating.
B: Slightly gelled physical properties after heating, but no problem.
C: The gel-like physical properties are broken after heating.

From Table 1, when a desacyl type gellan gum and soluble calcium salt were mix | blended, the acidic transparent gel-like food maintained the gel-like physical property with a substantially transparent feeling after a heating (Example 1, 3, 4). . In particular, when 0.1 to 2% of deacylated gellan gum was blended, the acidic transparent gel-like food maintained the gel-like physical properties with transparency even after heating (Examples 1 and 3).
On the other hand, when the desacyl gellan gum or the soluble calcium salt is not blended, the gel-like physical properties of the acidic transparent gel food collapsed after heating (Comparative Examples 1 to 3).

[Test Example 2]
Gelation of acidic transparent gelled food after heating by blending amount of varicella (converted to solid content), blending ratio of varicella (converted to solid content) to 1 part of hyaluronic acid and / or salt thereof, and product Brix In order to investigate the influence on physical properties, the amount of hyaluronic acid and / or its salt, starch syrup (in terms of solid content), and indigestible dextrin was changed as shown in Table 2 according to the method of Example 1, and Example The acidic transparent gel food of 5-9 and Comparative Examples 4-8 was manufactured. Subsequently, the obtained acidic transparent gel food was baked in the same manner as in Example 1, and the gel-like physical properties of the heated acidic transparent gel food were evaluated according to the same evaluation criteria as in Test Example 1. In addition, all the acidic transparent gel foods manufactured contain 0.005 to 0.5% hyaluronic acid and / or a salt thereof, and the viscosity measured by a Bostwick viscometer is 10 cm or less at a product temperature of 20 ° C. there were.

From Table 2, 6-30% of starch syrup (in terms of solid content) is blended, and 60 parts or more of starch syrup (in terms of solid content) is blended with 1 part of hyaluronic acid and / or a salt thereof. The acidic transparent gel-like foods of 20 to 40 maintained gel properties with almost a transparent feeling after heating (Examples 1 and 5 to 9). In particular, 9-30% of starch syrup (converted to solid content), 90 parts or more of starch syrup (converted to solid content) to 1 part of hyaluronic acid and / or a salt thereof, and the product Brix is 25 to 25%. The acidic transparent gel food product No. 35 maintained gel properties with transparency even after heating (Examples 1 and 6).
On the other hand, when less than 6% of varicella (in terms of solid content) is blended, when less than 60 parts of varicella (in terms of solid content) is blended with respect to 1 part of hyaluronic acid and / or a salt thereof, or the product Brix As for the acidic transparent gelled food having a value of less than 20, the gel-like physical properties were broken after heating (Comparative Examples 4 to 8).

Claims (1)

In an acidic transparent gelled food containing 0.005 to 0.5% hyaluronic acid and / or salt thereof, the product has a Brix of 20 to 40, deacylated gellan gum, soluble calcium salt, and 6 An acidic transparent gel-like food comprising -30% starch syrup (in terms of solid content) and 60 parts or more of starch syrup (in terms of solid content) per 1 part of hyaluronic acid and / or a salt thereof. .