JP6042086B2 - Gelatin molding composition - Google Patents

Description

  The present invention relates to a gelatin molding composition with reduced gelatin odor.

  Gelatin is a component widely used for foods because it is inexpensive, non-toxic, and has excellent properties such as water retention and thickening. However, since gelatin is an animal-derived protein, it is difficult to completely remove impurities even if it is purified, which causes a smell peculiar to gelatin. Furthermore, it is known that this smell becomes a bad odor due to a change with time. Therefore, in foods using gelatin, there has been a problem of suppressing a peculiar animal odor (gelatin odor) caused by gelatin.

  As a method for suppressing the gelatin odor, for example, a method of masking the gelatin odor by blending a fragrance, a method of adsorbing the generated gelatin odor by packaging with silica gel or the like that adsorbs an odor, etc. are generally used. It has been adopted. However, none of these methods can essentially suppress the generation of gelatin odor, so that a sufficient suppression effect has not been obtained. In addition to these, for example, in Patent Document 1, a food material containing a large amount of ethyl decanoate or ethyl decanoate such as amazake, sake lees, and sake is used as a flavor improving agent in a composition containing gelatin. A method for blending and suppressing gelatin odor has been proposed. In addition, a method has been proposed in which starch degradation products are blended to include proteins and lipids that cause gelatinous odor to suppress the generation of odors (see, for example, Patent Document 2). As described above, various measures have been taken to suppress the gelatin odor, but a new method capable of more effectively suppressing the generation of the gelatin odor has been demanded.

JP 2006-197857 A JP 2010-90062 JP

  The main object of the present invention is to provide a gelatin molding composition with reduced gelatin odor.

As a result of intensive studies to solve the above problems, the present inventors have found that the generation of gelatin odor can be suppressed by incorporating a specific plant extract in the gelatin molding composition. The present invention has been completed as a result of further research based on these findings. That is, this invention provides the gelatin molding composition of the following aspect.
Item 1. A gelatin molding composition comprising at least one plant extract selected from the group consisting of bayberry extract, grape seed extract and tea extract.
Item 2. Item 2. The gelatin molding composition according to Item 1, comprising 0.001 to 1 part by weight of the plant extract in terms of dry weight with respect to 100 parts by weight of gelatin.
Item 3. Item 3. The gelatin molding composition according to Item 1 or 2, wherein the plant extract is a bayberry extract.
Item 4. Item 4. The gelatin molding composition according to any one of Items 1 to 3, further comprising a terpene.
Item 5. Item 5. The gelatin molding composition according to Item 4, wherein the terpene is menthol.
Item 6. Item 6. The gelatin molding composition according to Item 4 or 5, which contains 0.1 to 1000 parts by weight of terpene per 1 part by weight of the plant extract in terms of dry weight.
Item 7. Item 7. The gelatin molding composition according to any one of Items 1 to 6, which is a capsule.
Item 8. Item 8. The gelatin molding composition according to any one of Items 1 to 7, which is a food.

  ADVANTAGE OF THE INVENTION According to this invention, the gelatin molding composition in which the malodor peculiar to gelatin was suppressed can be provided by mix | blending plant extracts, such as a bayberry extract, a grape seed extract, and a tea extract.

  Further, in the present invention, when a bayberry extract is used as a plant extract, there is a tendency that a burnt smell (burnt odor) is generated by the bayberry extract or the gelatin molding composition is hardened. According to the invention, by blending the bayberry extract and the terpene, these disadvantages caused by the bayberry extract can be eliminated.

  The gelatin molding composition of the present invention (hereinafter sometimes referred to as “the composition of the present invention”) is at least one plant selected from the group consisting of bayberry extract, grape seed extract and tea extract. It contains an extract. Here, the “gelatin molding composition” refers to a gelatin solution once formed by gelation, or a product obtained by drying the gelatin solution. Hereinafter, the present invention will be described in detail.

  The gelatin used in the composition of the present invention can be appropriately selected from edible gelatins conventionally used in the fields of food, medicine and the like, and is not particularly limited. For example, cattle, pigs, chickens, fish A raw material obtained by heating and extracting crude collagen obtained by treating with acid or alkali using raw skin, bones, tendons, scales and the like as raw materials is used. Further, gelatin hydrolyzate, oxygen decomposed product, gelatin derivatives such as acylated gelatin, and the like can also be used. In the present invention, one of these gelatins can be selected and used alone, or two or more can be used in combination. Commercially available gelatin can be used, and examples thereof include Nippi Co., Ltd., Nitta Gelatin Co., Ltd., Rousselot Co., Weishhardt Co., and Zelice Co., Ltd.

  The gelatin content in the composition of the present invention is 25 to 99.9% by weight, preferably 40 to 99.5% by weight, more preferably 45 to 99.5% by weight, based on the total weight of the composition. Can be mentioned.

  The gelatin molding composition of the present invention is one in which malodor (gelatin odor) generated with time-dependent change of gelatin is suppressed by blending the plant extract. Specific examples of plant extracts include bayberry extract, grape seed extract, and tea extract. In the present invention, one of these extracts can be selected and used alone, or two or more can be used in combination. From the viewpoint of effectively suppressing the gelatin odor of the gelatin molding composition, maintaining the transparency of the gelatin and preventing the gelatin from being colored, the plant extract is preferably a bayberry extract.

  As the bayberry (scientific name: Myrica rubra), a plant belonging to the genus Liliaceae is included. As the bayberry extract, specifically, an extract obtained from a bark, a branch, a root or the like, preferably a bark or a branch of a bayberry or a willow tree can be used. From the viewpoint of effectively suppressing the gelatin odor, the myrtle extract used in the present invention is typically 150 to 1000 mg / g, more preferably 500 to 1000 mg / g, of myritol in the dried yam extract. More preferred are those containing 800 to 1000 mg / g, particularly preferably 900 to 1000 mg / g. The solvent used in preparing the bayberry extract can be appropriately selected from conventionally known solvents. For example, lower alcohols having 1 to 4 carbon atoms such as methanol, ethanol, propanol, isopropyl alcohol, and butanol; Examples include polyhydric alcohols such as glycerin, propylene glycol, and polyethylene glycol; polar solvents such as water, acetone, ethyl acetate, and methyl acetate; and nonpolar solvents such as hexane and pyridine. Among these, methanol, ethanol, and pyridine are preferably used because an extract containing mycitrin at a high concentration can be obtained. In addition, as a preparation method, for example, 0.25 to 50 parts by weight of a solvent is used at 0 to 130 ° C. with respect to 1 part by weight of a dried bark or twig dried bark or barley willow bark, or a mixture thereof. And a method of immersing for 1 to 10 hours. From the viewpoint of more effectively suppressing the gelatin odor, the bayberry extract is preferably a bayberry water or ethanol extract. The bayberry extract contains millicitrin, which is one of the flavonoid glycosides, as an active ingredient, and the content of the millicitrin in the gelatin molding composition is measured by a conventionally known method such as liquid chromatography. By measuring by the method, it is possible to estimate the content of the bayberry extract in the gelatin molding composition. As the bayberry extract, commercially available ones can be used conveniently. For example, Sanmerin Y-AF, Sanmerin YO-1844, Sanmerin YU-8630 (all of which are San-Eigen EF Eye Co., Ltd.) Is mentioned.

  As a grape (scientific name: Vitaceae), the plant which belongs to the buckthorn vine department is included. In the present invention, the grape seed includes grape seed coat, endosperm, hypocotyl, cotyledon and the like. From the viewpoint of effectively suppressing the gelatinous odor, as a grape seed extract used in the present invention, proanthocyanidins are usually contained in a dried product of grape seed extract in an amount of 30% by weight or more, preferably 40% by weight or more. Can be mentioned. The solvent used in preparing the grape seed extract can be appropriately selected from conventionally known solvents. For example, nonpolar solvents such as acetone and ether; carbon numbers such as methanol, ethanol, propanol, and butanol 1 to 4 lower alcohols; and a method of extraction using a polar solvent such as ethyl acetate, methyl acetate, and water. Among these, since an extract containing a high concentration of proanthocyanidins is obtained, acetone, butanol, and water are preferably used as preferable solvents. When preparing a grape seed extract, a method of multistage extraction using these solvents may be employed. More specifically, for example, 4 to 25 parts by weight of acetone was used as a solvent and extracted at 0 to 60 ° C. for 1 to 10 hours with respect to 1 part by weight of a dried product of grape seeds, preferably a pulverized product of dried grape seeds. Thereafter, the obtained extract was concentrated under reduced pressure, and then subjected to solid-liquid extraction using 0.2 to 50 parts by weight of ethyl acetate, methyl acetate or butanol with respect to 1 part by weight of the extract concentrated under reduced pressure. Or the method of immersing and extracting at 0-100 degreeC for 1 to 10 hours by using ethanol as a solvent is mentioned. As a grape seed extract, a water extract of grape seed is preferable because it suppresses the gelatin odor more effectively. As the grape seed extract, commercially available ones can be used conveniently, and examples thereof include grape seed extract OPC30 and grape seed extract OPC40 (both are Sunbright Co., Ltd.).

  As the tea (scientific name: Camellia sinensis), plants belonging to the genus Camellia are included. From the viewpoint of effectively suppressing gelatin odor, the tea extract used in the present invention contains catechin in a dried product of the tea extract usually in an amount of 5% by weight or more, preferably 10% by weight or more. Is mentioned. The solvent used for the preparation of the tea extract can be appropriately selected from conventionally known solvents, and examples thereof include water or ethanol. Among these, ethanol is preferably used because an extract containing catechin at a high concentration can be obtained. As a method for preparing the tea extract, for example, it is immersed in 1 to 20 parts by weight of a solvent with respect to 1 part by weight of a dried product of tea leaves or a pulverized product thereof, and is −10 to 200 ° C., preferably −10 to 40 The method of extracting for 1 to 30 minutes at ° C is mentioned. Extraction may be performed under pressurized conditions as necessary. As the tea extract, a hot water extract of tea and an ethanol extract are preferable because the gelatin odor is more effectively suppressed. Moreover, in this invention, it is preferable to use what the tea extract obtained as mentioned above used for the emulsification process etc., and made it oil-soluble. As the tea extract, a commercially available one can be conveniently used. 1, Sankator W-5 (all are Taiyo Kagaku Co., Ltd.), Sunfood 100 (Mitsubishi Chemical Foods Co., Ltd.), Purephenon 50W (Ogawa Fragrance Co., Ltd.).

  In the present invention, the extract obtained by the above extraction method may be used as a plant extract as it is, as long as it conforms to food or pharmaceutical acceptable standards and exhibits the effects of the present invention. . Moreover, you may use what improved the purity by performing isolation | separation purification as needed. The purification method can be appropriately selected and employed from conventionally known methods, and is not particularly limited, and examples thereof include organic solvent precipitation, centrifugation, ultrafiltration, high performance liquid chromatography, column chromatography and the like. Furthermore, in the present invention, the extract obtained by the above extraction method is subjected to a treatment such as reduced pressure drying or freeze drying as necessary to obtain a plant extract powder, which can also be used as a plant extract. .

  The blending ratio of the plant extract in the composition of the present invention is 0.001 to 1 part by weight, preferably 0.015 to 1 part by weight, more preferably 0.03 based on 100 parts by weight of gelatin in terms of dry weight. To 1 part by weight, more preferably 0.045 to 1 part by weight, particularly preferably 0.06 to 1 part by weight. By blending the plant extract at such a blending ratio, malodor caused by gelatin can be effectively suppressed.

  By blending the terpene with the composition of the present invention, taste and refreshing feeling can be imparted, and the gelatin odor suppressing effect by the plant extract can be enhanced. Furthermore, when a bayberry extract is blended as the plant extract, the occurrence of burnt odor caused by the bayberry extract and hardening of the gelatin are problematic, but these problems are solved by blending with a terpene. be able to. Therefore, in this invention, it is preferable to mix | blend a terpene in combination with the said plant extract.

  Terpenes are also called terpenoids or isoprenoids. The terpene blended in the composition of the present invention is not particularly limited as long as it is edible, and can be appropriately selected from conventionally known ones. Specifically, limonene, menthone, carvone, dihydrocarvone, pinene And monoterpenes such as menthol, geraniol, linalool, thymol, borneol, perylaldehyde, citral, citronellal, camphor, cineol. In the present invention, as a terpene to be combined with the plant extract, from the viewpoint of enhancing the effect of suppressing the gelatin odor and effectively suppressing the generation of burnt odor caused by the bayberry extract and hardening of the gelatin, Menthol is preferred.

  Further, the terpene used in the present invention includes any of d-form, l-form, and dl-form when an optical isomer exists.

  Moreover, in this invention, the essential oil containing the terpene mentioned above can be used. The essential oil can be appropriately selected from known ones, and examples of the essential oil containing menthol include peppermint oil, peppermint oil, spearmint oil, and the like.

  The blending ratio of the terpene in the composition of the present invention is 0.1 to 1000 parts by weight, preferably 1 to 100 parts by weight, more preferably 5 to 80 parts by weight, based on 1 part by weight of the plant extract in terms of dry weight. More preferred is 6 to 70 parts by weight, and particularly preferred is 7 to 20 parts by weight. By containing terpene in such a blending ratio, imparting taste and refreshing feeling to the composition of the present invention, enhancing the effect of suppressing gelatin odor, and further using bayberry extract as a plant extract This effectively suppresses burnt odor and gelatin hardening, which are problems.

  The gelatin molding composition of the present invention can be blended with conventionally known additives as long as the effects of the present invention are not impaired. Although it does not specifically limit as an additive, For example, coloring agents, such as a pigment | dye and a pigment, a fragrance | flavor, a sweetener, an antiseptic | preservative, a disintegrating agent, surfactant, a corrigent, a flavoring agent etc. are mentioned.

  The composition of the present invention can be prepared by a method usually employed in the art. Specifically, each component is mixed with water, and then molded into a desired shape as necessary to dry or solidify. It can be prepared by cooling. Moreover, a mixing process can be performed combining a heating, stirring, and a deaeration process as needed. The heating temperature of the mixture may be not lower than the dissolution temperature of gelatin, and is selected, for example, from 60 to 90 ° C, preferably from 70 to 90 ° C. The method for drying and solidifying is not particularly limited, and may be appropriately selected from conventionally known methods. For example, there is a method using an airflow rotary dryer or the like.

  The shape of the gelatin molding composition of the present invention is not particularly limited, but includes any form such as a jelly, capsule or sheet. Since the gelatin odor tends to become stronger as the water content decreases, the gelatin odor control effect can be further realized by preparing the composition of the present invention preferably in a capsule or sheet form.

  The composition of the present invention can be molded into a desired shape according to a conventionally known method. The shape of the composition of this invention is not specifically limited, For example, when it is a sheet form, the thickness is 0.2-5 mm, Preferably 0.2-1 mm is mentioned. Further, when the composition of the present invention is in the form of a capsule, any of oval (football) type, oblong (long ellipse) type, round (spherical) type, teardrop type, triangle and the like may be used. The size of the capsule is not particularly limited as long as it can be taken, and examples thereof include an oval type having a major axis of 6 to 20 mm and a minor axis of 4 to 15 mm, and preferably an oval type having a major axis of 6 to 15 mm and a minor axis of 4 to 10 mm. When the composition of the present invention is in the form of a capsule, the contents filled in the capsule are not particularly limited, but when prepared for oral consumption, preferably edible ones, specifically vitamins Vitamins such as A, Vitamin D and Vitamin E and their derivatives; lemon oil, orange oil, grapefruit oil, lime oil, peppermint oil, spearmint oil, peppermint oil, parsley oil and other essential oils; soybean oil, corn oil, cottonseed oil Edible oils such as rapeseed oil, sesame oil, sunflower oil, coconut oil, etc .; exemplifies ingredients contained in health supplements such as garlic powder, DHA, EPA, lutein, sesamin, chunaka leaf extract, saw palmetto extract, propolis, etc. be able to. When used for the purpose of imparting a refreshing sensation in the oral cavity, it is preferable that essential oil is blended in the filled contents.

  The use of the gelatin molding composition of the present invention is not particularly limited, but the gelatin molding composition of the present invention effectively suppresses the unique odor of gelatin and does not cause discomfort when eating or taking. Therefore, it can be used for, for example, pharmaceuticals, quasi drugs, foods, etc., and preferably can be suitably used for foods.

  Hereinafter, the present invention will be described in more detail with reference to test examples, but the present invention is not limited thereto.

[Test Example 1]
Preparation Method of Gelatin Sheet The raw materials shown in Table 1 below were mixed at 80 ° C. for 10 minutes, and then allowed to stand still for 60 minutes to form a gelatin solution, which was poured into a mold to obtain a sheet-like gelatin molding composition ( A thickness of 0.6 mm) (hereinafter also referred to as “gelatin sheet”) was produced. The obtained gelatin sheet was cut into 15 mm × 15 mm. Thereafter, the gelatin sheet was dried until the water activity became 0.5 or less.

Evaluation of Gelatin Sheet Each of the obtained gelatin sheets (15 mm × 15 mm) was placed in an aluminum chuck bag and placed in a 50 ° C. incubator. One month after the charging, each gelatin sheet was evaluated for gelatin odor based on the following indicators.

(Gelatin odor)
The gelatin odor accumulated in the aluminum chuck bag was subjected to sensory evaluation according to the following index. The average score of the 10 panelists was shown as the “gelatin odor” score in Table 1 below.
No gelatin odor can be detected: 5
Can finally detect gelatin odor: 4
Although it is known as gelatin odor, weak smell: 3
Smell understood as gelatin odor: 2
A strong odor that clearly reveals a gelatinous odor: 1

The results of evaluating the generation of gelatin odor are shown in Table 1 below.

* As shown in Table 1, bayberry extract is Sanmerin Y-AF (manufactured by Saneigen FFI Co., Ltd.), grape seed extract is grape seed extract OPC30 (manufactured by Sunbright Co., Ltd.), and tea extract is Sankator No. 1 (manufactured by Taiyo Kagaku Co., Ltd.) was used.
** The content of the bayberry extract (Sammelin Y-AF) is the weight of the liquid extract, and the liquid extract contains 3% by weight of solid content, and the content of the bayberry extract in terms of dry weight The amount is shown in parentheses. In addition, the solid content contains about 100% by weight of myritol.
* * * The content of the tea extract is also the weight of the liquid extract. The liquid extract contains 10% by weight of the solid content, and the content of the tea extract in terms of dry weight is shown in parentheses. It is. The tea extract was oil-soluble.

Based on the index | index shown below, the transparency and coloring of the gelatin sheet of Examples 1-3 of Table 1 were evaluated.

(Transparency)
The transparency of the gelatin film was visually confirmed according to the following index.
Transparent: ○
Slightly cloudy: △
Cloudy: ×

(Coloring)
The color of the gelatin film was visually confirmed according to the following indicators.
No coloring: ○
Slightly colored: △
Colored: ×

The results of evaluating the change in transparency and coloring of the gelatin sheet are shown in Table 2 below.

* In Table 2, the contents of bayberry extract and tea extract in terms of dry weight are shown in parentheses.

  From Table 1, it was shown that gelatin odor was remarkably reduced by blending bayberry extract, grape seed extract and tea extract. Further, Table 2 shows that, among these plant extracts excellent in the gelatin odor reduction effect, the gelatin sheet containing the bayberry extract has an excellent effect of maintaining transparency and not coloring. It was done.

[Test Example 2]
In order to evaluate the effect of reducing the gelatin odor due to the difference in the content of the bayberry extract, a gelatin sheet having the composition shown in Table 3 below was prepared. The gelatin sheet was prepared in accordance with the description in “Method for preparing gelatin sheet” in Test Example 1 above. Further, the gelatin odor of the obtained gelatin sheet was evaluated according to the methods described in “Evaluation of gelatin sheet” and (gelatin odor) in Test Example 1 above. The results are shown in Table 3 below.

* In Table 3, the same gelatin and bayberry extract as those described in Table 1 above were used.
** The content of the bayberry extract is the weight of the liquid extract, and the content of the bayberry extract and the ratio with respect to 100 parts by weight of gelatin converted to dry weight are shown in parentheses.

  It is shown that the gelatin odor generated over time is particularly remarkably reduced in the gelatin sheet containing 0.015 parts by weight or more of the bayberry extract in terms of dry weight with respect to 100 parts by weight of gelatin. It was.

[Test Example 3]
The bayberry extract is known to produce a burnt smell (burnt odor) due to changes over time. In order to evaluate the effect of reducing the burnt odor by the terpene in addition to the gelatin odor, gelatin sheets having the compositions shown in Table 4 below were prepared. The gelatin sheet was prepared in accordance with the description in “Method for preparing gelatin sheet” in Test Example 1 above. Further, the gelatin odor of the obtained gelatin sheet was evaluated according to the methods described in Test Example 1 “Evaluation of gelatin sheet” and (gelatin odor). The burnt odor was evaluated according to the following evaluation method.

(Burnt odor)
Sensory evaluation was performed according to the following index for the burnt smell in the glass tube.
Cannot detect burnt odor at all: 5
Can finally detect burnt odor: 4
Although it is known as burnt odor, weak smell: 3
Smell that can be recognized as burnt odor: 2
A strong smell that clearly shows a burnt smell: 1

The results of evaluating the generation of gelatin odor and burnt odor are shown in Table 4 below.

* In Table 4, the same gelatin and bayberry extract as those described in Table 1 above were used.
** The content of the bayberry extract is the weight of the liquid extract, and the content of the bayberry extract and the ratio with respect to 100 parts by weight of gelatin converted to dry weight are shown in parentheses.
** The ratio of 1-menthol to 1 part by weight of bayberry extract is the ratio of bayberry to the liquid extract, and the ratio of l-menthol when the bayberry extract is converted to dry weight is shown in parentheses.

  As shown in Table 4, it was shown that the burnt odor caused by the bayberry extract was suppressed by adding 1-menthol. On the other hand, a burnt odor was confirmed in the gelatin sheets not containing l-menthol (Examples 5 and 7). Moreover, it was shown that the inhibitory effect of gelatin odor by the bayberry extract is increased by blending l-menthol.

[Test Example 4]
When a bayberry extract is blended, the gel hardness of the gelatin molding composition tends to increase. A gelatin molding composition having the composition shown in Table 5 below was cut into a block shape (hereinafter sometimes referred to as “gelatin block”), and a terpene (1) was added to the gelatin block containing the bayberry extract. -Menthol) was evaluated for the effect of inhibiting the curing of the gel. The gelatin block was prepared as follows.

Preparation Method of Gelatin Block The materials shown in Table 5 below were mixed at 80 ° C. for 10 minutes and then allowed to stand for 60 minutes to form a gelatin solution, which was poured into a mold to prepare a gelatin molding composition. The obtained gelatin molding composition was cut into 1 cm square cubes. The obtained 1 cm square gelatin block was placed in a glass tube and placed in a thermostatic chamber at 25 ° C. One week after charging, the gel hardness of each gelatin block was evaluated according to the following evaluation method.

(Gel hardness)
The gel hardness of the gelatin molding composition was evaluated by measuring the hardness of the gelatin block cut into a 1 cm square cube with a rheometer (manufactured by Sun Scientific Co., Ltd., using CR-500DX). The measurement conditions are as follows.
Measurement conditions: measurement speed = 60 mm / min, diameter 1 cm using pressure sensitive shaft
Sample temperature 25 ° C
The measured value was compared with the hardness of the gelatin block of Comparative Example 9. The hardness was + 20% or more, +, the hardness was within ± 20%, and the hardness was −20% or more. The difference in hardness between gelatin blocks was within ± 20% (indicated by ± in the table) as acceptable.

The results of evaluating the gel hardness are shown in Table 5 below.

* In Table 5, the same gelatin and bayberry extract as those described in Table 1 above were used.
** The content of the bayberry extract is the weight of the liquid extract, and the content of the bayberry extract and the ratio with respect to 100 parts by weight of gelatin converted to dry weight are shown in parentheses.
** The ratio of 1-menthol to 1 part by weight of bayberry extract is the ratio of bayberry to the liquid extract, and the ratio of l-menthol when the bayberry extract is converted to dry weight is shown in parentheses.

  As shown in Table 5, when only 1-menthol was included (Comparative Example 10), the gelatin hardness was 20% or less compared to Comparative Example 9, indicating that the hardness of the gelatin molding composition was lowered. . When the gelatin molding composition does not have sufficient hardness, it causes the products to adhere to each other. Furthermore, when it does not have the said sufficient hardness, when it makes a capsule form, for example, it becomes a cause of a liquid leak and cannot maintain quality. Moreover, when only a bayberry extract was included (Example 10), it was shown that hardness will become high too much. The increase in the hardness causes the product to become hard and the texture becomes worse. For example, in the case of a capsule-shaped or sheet-shaped gelatin molding composition, excessively high hardness decreases the flexibility of the composition and causes cracking. On the other hand, the hardness of the gelatin molding composition (Examples 11 to 19) can be appropriately set by adding l-menthol to the gelatin molding composition containing the bayberry extract at a specific ratio. It was shown that a gelatin molding composition excellent in texture and quality can be obtained.

  From the above results, it was shown that gelatin odor can be suppressed by selecting a bayberry extract, a grape seed extract, and a tea extract from among plant extracts and blending them into a gelatin molding composition. Moreover, it was shown that the gelatin odor control effect is enhanced by further blending a terpene with the gelatin molding composition blended with the plant extract.

  Moreover, the burnt odor resulting from a bayberry extract was also suppressed by mix | blending a terpene. Furthermore, when bayberry extract is added to the gelatin molding composition, gelatin tends to harden, but it was shown that moderate hardness can be maintained by combining terpenes.

[Prescription example]
A prescription example is shown below. The bayberry extract in each formulation was the same as that described in Table 1 above. In each prescription example, all numerical values are expressed in units: g.
Formulation Examples 1-39 (film confectionery)
A film-shaped confectionery (hereinafter referred to as film confectionery) was prepared using the materials described in Formulation Examples 1 to 39 according to the method shown in the preparation method of the gelatin sheet of Test Example 1 above. When the “reduction effect of gelatin odor”, “reduction effect of burnt odor” and “hardening suppression effect of gelatin” were evaluated for the compositions of the following formulation examples 1 to 39, all had excellent effects as in the above examples. Indicated.

Formulation examples 40-42 (jelly confectionery)
After mixing the material described in the formulation examples 40-42 at 70 degreeC, it cooled and the jelly confectionery was prepared. Evaluation of the “gelatin odor reduction effect” and the “burnt odor reduction effect” in the same manner as in the examples for the jelly confections of the formulations shown in Formulation Examples 40 to 42 showed excellent effects as in the above examples. It was.

Formulation Examples 43-46 (Soft Capsule Film)
The materials described in Formulation Examples 43 to 46 were mixed at 80 ° C. for 10 minutes and then allowed to stand for 60 minutes to prepare a soft capsule film solution. Even in soft capsules prepared by a conventionally known method (rotary die method) using the coating liquids described in Formulation Examples 43 to 46, excellent “gelatin odor reduction effect”, “koge odor reduction effect” and “gelatin” The effect of inhibiting the curing of the

Claims (5)

A gelatin molding composition formed by gelatinizing a gelatin solution once, or by drying the gelatinized solution,
Contains bayberry extract and menthol ,
A gelatin molding composition characterized in that the bayberry extract contains 150-1000 mg / g of myristitrine in the dried bayberry extract. The gelatin molding composition of Claim 1 which contains 0.001-1 weight part of said bayberry extract in dry weight conversion with respect to 100 weight part of gelatin. The gelatin molding composition of Claim 1 or 2 which contains 0.1-1000 weight part of menthol with respect to 1 weight part of bayberry extract in dry weight conversion. The gelatin molding composition according to any one of claims 1 to 3 , which is in a capsule form. The gelatin molding composition according to any one of claims 1 to 4 , which is a food.