JP6641753B2 - Gel composition - Google Patents
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- JP6641753B2 JP6641753B2 JP2015142885A JP2015142885A JP6641753B2 JP 6641753 B2 JP6641753 B2 JP 6641753B2 JP 2015142885 A JP2015142885 A JP 2015142885A JP 2015142885 A JP2015142885 A JP 2015142885A JP 6641753 B2 JP6641753 B2 JP 6641753B2
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- 239000000203 mixture Substances 0.000 title claims description 43
- 239000000499 gel Substances 0.000 claims description 20
- 229920000856 Amylose Polymers 0.000 claims description 16
- 229920002261 Corn starch Polymers 0.000 claims description 16
- 239000008120 corn starch Substances 0.000 claims description 16
- 239000003349 gelling agent Substances 0.000 claims description 15
- 235000015110 jellies Nutrition 0.000 claims description 12
- 235000013305 food Nutrition 0.000 claims description 11
- 239000008274 jelly Substances 0.000 claims description 11
- 239000000679 carrageenan Substances 0.000 claims description 9
- 229920001525 carrageenan Polymers 0.000 claims description 9
- 229940113118 carrageenan Drugs 0.000 claims description 9
- 235000010418 carrageenan Nutrition 0.000 claims description 7
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims description 7
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 claims description 6
- 229920002581 Glucomannan Polymers 0.000 claims description 6
- 229940046240 glucomannan Drugs 0.000 claims description 6
- 235000015243 ice cream Nutrition 0.000 claims description 4
- 235000011962 puddings Nutrition 0.000 claims description 4
- 241000195940 Bryophyta Species 0.000 claims description 3
- 235000013527 bean curd Nutrition 0.000 claims description 3
- 235000011929 mousse Nutrition 0.000 claims description 3
- 238000002360 preparation method Methods 0.000 claims description 3
- 235000013618 yogurt Nutrition 0.000 claims description 3
- 244000144725 Amygdalus communis Species 0.000 claims description 2
- 235000011437 Amygdalus communis Nutrition 0.000 claims description 2
- 235000020224 almond Nutrition 0.000 claims description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 21
- 238000000926 separation method Methods 0.000 description 12
- 230000000052 comparative effect Effects 0.000 description 11
- 238000000034 method Methods 0.000 description 5
- 229920001817 Agar Polymers 0.000 description 4
- 229920000945 Amylopectin Polymers 0.000 description 4
- 108010010803 Gelatin Proteins 0.000 description 4
- 239000008272 agar Substances 0.000 description 4
- 235000010419 agar Nutrition 0.000 description 4
- 239000003814 drug Substances 0.000 description 4
- 239000008273 gelatin Substances 0.000 description 4
- 229920000159 gelatin Polymers 0.000 description 4
- 235000019322 gelatine Nutrition 0.000 description 4
- 235000011852 gelatine desserts Nutrition 0.000 description 4
- 229920000161 Locust bean gum Polymers 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 235000010420 locust bean gum Nutrition 0.000 description 3
- 239000000711 locust bean gum Substances 0.000 description 3
- 229920002148 Gellan gum Polymers 0.000 description 2
- 239000004376 Sucralose Substances 0.000 description 2
- 240000008042 Zea mays Species 0.000 description 2
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 2
- ZNOZWUKQPJXOIG-XSBHQQIPSA-L [(2r,3s,4r,5r,6s)-6-[[(1r,3s,4r,5r,8s)-3,4-dihydroxy-2,6-dioxabicyclo[3.2.1]octan-8-yl]oxy]-4-[[(1r,3r,4r,5r,8s)-8-[(2s,3r,4r,5r,6r)-3,4-dihydroxy-6-(hydroxymethyl)-5-sulfonatooxyoxan-2-yl]oxy-4-hydroxy-2,6-dioxabicyclo[3.2.1]octan-3-yl]oxy]-5-hydroxy-2-( Chemical compound O[C@@H]1[C@@H](O)[C@@H](OS([O-])(=O)=O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H]2OC[C@H]1O[C@H](O[C@H]1[C@H]([C@@H](CO)O[C@@H](O[C@@H]3[C@@H]4OC[C@H]3O[C@H](O)[C@@H]4O)[C@@H]1O)OS([O-])(=O)=O)[C@@H]2O ZNOZWUKQPJXOIG-XSBHQQIPSA-L 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 229940023476 agar Drugs 0.000 description 2
- 230000006866 deterioration Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 238000009472 formulation Methods 0.000 description 2
- 235000013376 functional food Nutrition 0.000 description 2
- 229940014259 gelatin Drugs 0.000 description 2
- 239000000216 gellan gum Substances 0.000 description 2
- 235000010492 gellan gum Nutrition 0.000 description 2
- 235000019629 palatability Nutrition 0.000 description 2
- 235000010987 pectin Nutrition 0.000 description 2
- 229920001277 pectin Polymers 0.000 description 2
- 239000001814 pectin Substances 0.000 description 2
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 description 2
- 235000010234 sodium benzoate Nutrition 0.000 description 2
- 239000004299 sodium benzoate Substances 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 235000019408 sucralose Nutrition 0.000 description 2
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 description 2
- 239000013589 supplement Substances 0.000 description 2
- 229920001285 xanthan gum Polymers 0.000 description 2
- 239000000230 xanthan gum Substances 0.000 description 2
- 235000010493 xanthan gum Nutrition 0.000 description 2
- 229940082509 xanthan gum Drugs 0.000 description 2
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 description 1
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 description 1
- 244000018633 Prunus armeniaca Species 0.000 description 1
- 235000009827 Prunus armeniaca Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 description 1
- 235000010358 acesulfame potassium Nutrition 0.000 description 1
- 229960004998 acesulfame potassium Drugs 0.000 description 1
- 239000000619 acesulfame-K Substances 0.000 description 1
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- -1 conventionally Substances 0.000 description 1
- 235000014510 cooky Nutrition 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 235000015872 dietary supplement Nutrition 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 235000009973 maize Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 229940126701 oral medication Drugs 0.000 description 1
- 235000011837 pasties Nutrition 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 230000003405 preventing effect Effects 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 229960003885 sodium benzoate Drugs 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000009747 swallowing Effects 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
Landscapes
- Medicinal Preparation (AREA)
- Dairy Products (AREA)
- Confectionery (AREA)
- Grain Derivatives (AREA)
- Jellies, Jams, And Syrups (AREA)
Description
本発明は、ゲル組成物に関し、果肉感を付与し、また、経時的な離水を抑制した組成物に関する。 TECHNICAL FIELD The present invention relates to a gel composition, and more particularly to a composition which imparts a flesh feeling and suppresses water separation over time.
ゼラチンや寒天、カラギーナン等のゲル化剤を含有するゼリーのような形態は、優れた服用性から嚥下能力が低下した老人、病人用製剤に、着色や風味付けが容易なことから小児向けの製剤に、また、水なしで服用できる利点を活かした携帯用の製剤などに適用できることなどから、近年、食品、サプリメント、医薬品等、幅広い分野で注目されている製剤である。ゼリーの嗜好性を高めるため、果肉などを添加し食感を付与したものが多く知られるが、果肉などを添加せずに果肉感を付与する方法も報告されている（特許文献１）。
一方、ゲル化剤を配合したゲル組成物は、冷蔵もしくは常温保存中に経時的に水を放出する「離水」が生じるため、食感や外観が著しく低下するという課題がある。
このような組成物の離水による品質低下を抑制するために、従来、ゲル化剤の増量や、イオタカラギーナン、ローカストビーンガム等の併用により離水防止効果を発揮することが知られているゲル化剤の併用、保水効果を有するトレハロース等の添加剤の配合等が行われている（特許文献２〜３）。また、ゲル化剤の種類によっては塩の添加なども行われている（特許文献４）。しかしながら、このようないずれの方法によっても離水を十分に抑制することは難しく、ゲル強度が増加し食感が損なわれる等の課題が生じてしまうのが現状である。
Jelly-like forms containing gelatin, agar, carrageenan and other gelling agents are suitable for elderly and sick patients whose swallowing ability has been reduced due to their excellent ingestibility, and for children due to their easy coloring and flavoring. In addition, since it can be applied to portable preparations taking advantage of the advantage that it can be taken without water, it is a preparation that has been attracting attention in a wide range of fields such as foods, supplements, and pharmaceuticals in recent years. In order to enhance the palatability of jelly, there are many known ones in which pulp or the like is added to impart a texture, but a method of imparting a pulp without adding pulp or the like has also been reported (Patent Document 1).
On the other hand, a gel composition containing a gelling agent has a problem that "water separation" occurs, in which water is released over time during refrigeration or storage at room temperature, so that the texture and appearance are significantly reduced.
In order to suppress the deterioration in quality due to water separation of such a composition, conventionally, gelling agents which are known to exhibit a water separation preventing effect by increasing the amount of a gelling agent or by using iota carrageenan, locust bean gum and the like in combination. And additives such as trehalose having a water retention effect are blended (Patent Documents 2 and 3). Further, depending on the type of the gelling agent, addition of a salt or the like is also performed (Patent Document 4). However, it is difficult to sufficiently suppress water separation by any of these methods, and at present, problems such as an increase in gel strength and a deterioration in texture are caused.
ハイアミロースコーンスターチは、消化されにくいアミロースを豊富に含むハイアミロースコーンという品種のトウモロコシから作られたコーンスターチであり、オーストラリアにおいて、古典的育種法によって品種改良されたnon―GMOの品種である。一般的にコーンスターチは、アミロースとアミロペクチンから成るが、ハイアミロースコーンスターチはその名の通りアミロース含量が高く、アミロースを５０〜９０％以上含有する。コーンスターチは水とともに加熱すると水を吸収、膨張して糊状の物質に変化する「糊化」を起こすが、でんぷんの糊化特性はアミロースとアミロペクチンの比率によって大きく異なる。アミロペクチンが豊富に含まれる一般的なコーンスターチやアミロペクチンを１００％含有するワキシーコーンスターチは低濃度、低温度でも糊化しやすいため、通常のコーンスターチはブラマンジェ等のゲル状組成物の成型に用いられることがあるが、ハイアミロースコーンスターチにはそのような用途は知られておらず、糊化しづらい特性からフライ食品やクッキー、パン等の食感改良に用いられている。 High amylose corn starch is a corn starch made from maize, a high amylose corn variety that is rich in amylose that is difficult to digest, and is a non-GMO variety bred in Australia by classical breeding. Generally, corn starch is composed of amylose and amylopectin, but high-amylose corn starch has a high amylose content as its name suggests, and contains 50 to 90% or more of amylose. Corn starch absorbs and expands when heated with water, causing "gelatinization", which changes to a pasty substance. The gelatinization properties of starch vary greatly depending on the ratio of amylose to amylopectin. General corn starch rich in amylopectin and waxy corn starch containing 100% amylopectin are easily gelatinized even at low concentrations and low temperatures. Therefore, ordinary corn starch may be used for molding a gel-like composition such as bramanger. However, such uses are not known for high amylose corn starch, and are used for improving the texture of fried foods, cookies, breads, and the like because of the property of hardly gelatinizing.
本発明は、果肉感を付与し、また、経時的な離水を抑制したゲル組成物を提供することを課題とする。 An object of the present invention is to provide a gel composition which imparts a pulp feeling and suppresses water separation over time.
本発明者らは、上記課題を解決するため鋭意研究を重ねた結果、ゲル組成物にハイアミロースコーンスターチを配合すると、すりおろした果肉を入れたような食感（すりおろし感）を付与でき、また、経時的な離水を抑制できることを見出し、本発明を完成した。 The present inventors have conducted intensive studies in order to solve the above-mentioned problems, and as a result, when high amylose corn starch is added to the gel composition, a texture (grated feeling) in which grated pulp is added can be imparted, In addition, they have found that water separation over time can be suppressed, and have completed the present invention.
すなわち、本発明は、
（１）ハイアミロースコーンスターチを含有することを特徴とするゲル組成物、
（２）ゲル組成物が、食品又は経口医薬品である（１）に記載の組成物、
（３）食品が、ゼリー、グミ、アイスクリーム、プリン、ムース、ババロア、ヨーグルト、水ようかん、杏仁豆腐又はジャムである（２）記載の組成物、
（４）経口医薬品がゼリー剤である（２）に記載の組成物、
（５）カラギーナン、グルコマンナン、ゼラチン、寒天、ジェランガム、キサンタンガム、ローカストビーンガム、ペクチンからなる群から選ばれる少なくとも１種のゲル化剤を含有する（１）〜（４）のいずれかに記載の組成物、
である。
That is, the present invention
(1) a gel composition comprising high amylose corn starch,
(2) The composition according to (1), wherein the gel composition is a food or an oral pharmaceutical.
(3) The composition according to (2), wherein the food is jelly, gummy, ice cream, pudding, mousse, bavaroa, yogurt, mizuyokan, almond tofu or jam,
(4) The composition according to (2), wherein the oral drug is a jelly agent,
(5) The method according to any one of (1) to (4), which contains at least one gelling agent selected from the group consisting of carrageenan, glucomannan, gelatin, agar, gellan gum, xanthan gum, locust bean gum, and pectin. Composition,
It is.
本発明により、すりおろした果肉を入れたような特有の果肉感（すりおろし感）を有し、また、離水を抑制したゲル組成物を提供することが可能となった。本発明に係る組成物は、嗜好性が高く、ゲル組成物の本来の食感を損なうことなく、良好な品質を保持することができる。 ADVANTAGE OF THE INVENTION By this invention, it became possible to provide the gel composition which has peculiar pulp feeling (grated feeling) like putting grated pulp, and also suppressed water separation. The composition according to the present invention has high palatability and can maintain good quality without impairing the original texture of the gel composition.
本発明のハイアミロースコーンスターチの配合量は、発明の効果の点から本発明の組成物全体に対して０．１質量％以上が好ましく、より好ましくは１．０〜１５．０質量％である。 The blending amount of the high amylose corn starch of the present invention is preferably 0.1% by mass or more, more preferably 1.0 to 15.0% by mass, based on the whole composition of the present invention from the viewpoint of the effect of the present invention.
本発明のゲル組成物とは、多量の水分を含むが自重では流されず、形を保っているものであって、ゲル化剤によって調製されたものをいう。好ましい形態としては、ゼリー、グミ、アイスクリーム、プリン、ムース、ババロア、ヨーグルト、水ようかん、杏仁豆腐、ジャムが挙げられ、好ましくはゼリー、グミ、アイスクリーム、プリン、ババロアであり、この中でもゼリーが最も好ましい。 The gel composition of the present invention includes a large amount of water, but does not flow under its own weight, retains its shape, and is prepared using a gelling agent. Preferred forms include jelly, gummy, ice cream, pudding, mousse, bavarois, yogurt, mizuyokan, apricot tofu, jam, preferably jelly, gummy, ice cream, pudding, bavarois, among which jelly is preferred. Most preferred.
本発明のゲル組成物は、食品（飲食品、特定保健用食品、栄養機能食品、特別用途食品、機能性食品、健康補助食品（サプリメント）を含む）、外用又は経口用の医薬品、医薬部外品など幅広く利用することができる。 The gel composition of the present invention includes foods (including foods and drinks, foods for specified health use, nutritional functional foods, special use foods, functional foods, health supplements (supplements)), external or oral pharmaceuticals, and quasi-drugs It can be widely used for products.
本発明のゲル化剤としては、増粘多糖類が好ましい。例えばカラギーナン（ι、λ、κ）、ゼラチン、寒天、カラギーナン、ジェランガム、キサンタンガム、ローカストビーンガム、ペクチン、グルコマンナン等が挙げられるが、発明の効果の点から、ゼラチン、寒天、カラギーナン、グルコマンナンが好ましく、更に好ましくはゼラチン、寒天、カラギーナン、グルコマンナンの中から２種以上を組み合わせて配合するのが好ましい。本発明において、ゲル化剤の含有量は、対象とする組成物の形態、ゲル化剤の種類、含まれる水分含量等によって適宜調製可能であるが、本発明の組成物全体に対し０．１〜５．０質量％が好ましく、より好ましくは０．５〜３．０質量％である。 The gelling agent of the present invention is preferably a thickening polysaccharide. For example, carrageenan (ι, λ, κ), gelatin, agar, carrageenan, gellan gum, xanthan gum, locust bean gum, pectin, glucomannan, and the like. It is more preferable to mix two or more of gelatin, agar, carrageenan, and glucomannan. In the present invention, the content of the gelling agent can be appropriately adjusted depending on the form of the target composition, the type of the gelling agent, the content of water contained, and the like. -5.0 mass% is preferable, and more preferably, it is 0.5-3.0 mass%.
本発明のゲル組成物中の水の含有量は、２０．０〜９９．０質量％が好ましく、さらに好ましくは４０．０〜９９．０質量％であり、最も好ましくは５０．０〜９９．０質量％である。 The water content in the gel composition of the present invention is preferably 20.0 to 99.0% by mass, more preferably 40.0 to 99.0% by mass, and most preferably 50.0 to 99.0% by mass. 0% by mass.
本発明の組成物の製造方法は特に限定されないが、例えば以下の方法が挙げられる。
適当な温度に加温した水にゲル化剤を攪拌・溶解し、ハイアミロースコーンスターチと必要に応じて食品や医薬品に汎用される公知の添加剤を混合した後、容器に充填し、冷却すればよい。
The method for producing the composition of the present invention is not particularly limited, and examples thereof include the following method.
Stir and dissolve the gelling agent in water heated to an appropriate temperature, mix high amylose corn starch and, if necessary, known additives commonly used in foods and pharmaceuticals, fill the container, and cool. Good.
以下に、実施例、比較例及び試験例を挙げ、本発明を更に詳細に説明する。なお、実施例及び比較例の処方において、数値は全て質量部である。 Hereinafter, the present invention will be described in more detail with reference to Examples, Comparative Examples, and Test Examples. In the formulas of Examples and Comparative Examples, all numerical values are parts by mass.
実施例１〜３
表１（表中の単位は質量部）のとおり秤量したグラニュー糖及びスクラロース、κカラギーナン、ιカラギーナン、グルコマンナン、安息香酸Ｎａを粉末混合し、水に添加した。溶液を加温、攪拌し、添加成分を溶解した。さらに、表１記載のその他の成分を添加し、攪拌した後、容器に充填し、冷蔵庫にて一晩冷却し、ゼリーを得た。
Examples 1-3
Granulated sugar, sucralose, κ-carrageenan, ι-carrageenan, glucomannan, and sodium benzoate weighed as shown in Table 1 (units in parts by mass) were powder-mixed and added to water. The solution was heated and stirred to dissolve the added components. Further, other components shown in Table 1 were added, stirred, filled in a container, and cooled in a refrigerator overnight to obtain jelly.
実施例４
表１のとおり秤量した水にアセスルファムカリウム、スクラロース、クエン酸、安息香酸Ｎａを加え溶解し、溶液とした。別に、κカラギーナン及びιカラギーナン、グルコマンナンを混合し、この混合物を上記の溶液に加え、加温、攪拌して溶解した。さらに表１記載のその他の成分を添加し、攪拌した後、容器に充填し、冷蔵庫にて一晩冷却し、ゼリーを得た。
Example 4
Acesulfame potassium, sucralose, citric acid, and sodium benzoate were added to water weighed as shown in Table 1 and dissolved to form a solution. Separately, κ-carrageenan, ι-carrageenan, and glucomannan were mixed, and this mixture was added to the above solution, and dissolved by heating and stirring. Further, other components shown in Table 1 were added, stirred, filled in a container, and cooled in a refrigerator overnight to obtain a jelly.
比較例１
表１に示した比較例１の処方のゼリーを実施例１〜３と同様の方法で調製した。
Comparative Example 1
Jellies having the formulation of Comparative Example 1 shown in Table 1 were prepared in the same manner as in Examples 1 to 3.
比較例２
表１に示した比較例２の処方のゼリーを実施例４と同様の方法で調製した。
Comparative Example 2
Jelly having the formulation of Comparative Example 2 shown in Table 1 was prepared in the same manner as in Example 4.
試験例１：食感の評価
実施例１〜３及び比較例１で調製したゲル組成物をパネル４名にて、評価した。結果、ハイアミロースコーンスターチの入っている実施例１〜３のゲル組成物は、比較例１のハイアミロースコーンスターチの入っていないゲル組成物に比べ、すりおろし感を感じた。
Test Example 1: Evaluation of texture The gel compositions prepared in Examples 1 to 3 and Comparative Example 1 were evaluated by four panelists. As a result, the gel compositions of Examples 1 to 3 containing high amylose corn starch felt a grated feeling compared to the gel composition containing no high amylose corn starch of Comparative Example 1.
試験例２：ゲル化剤含有組成物の離水率の評価
（１）方法
実施例４及び比較例２で調製したゲル化剤含有組成物を４０℃７５％ＲＨ条件下で３日間保存した。そのゲル化剤含有組成物を３０メッシュの篩の上に３分間静置し、３分後、篩の上に残った組成物の質量を測定し、式１から離水率を計算した。結果を表３に示す。
Test Example 2: Evaluation of syneresis rate of gelling agent-containing composition (1) Method The gelling agent-containing compositions prepared in Example 4 and Comparative Example 2 were stored at 40 ° C and 75% RH for 3 days. The gelling agent-containing composition was allowed to stand on a 30-mesh sieve for 3 minutes. After 3 minutes, the mass of the composition remaining on the sieve was measured, and the water separation rate was calculated from Equation 1. Table 3 shows the results.
（２）結果
表３より、比較例２の組成物では離水率が高く、ゲル組成物が固くなり、品質が低下していた。 一方、実施例４は、比較例に比べ離水率が低下し、ゲル組成物本来の食感を損なうことなく、良好な品質を保つことが示された。
(2) Results From Table 3, it was found that the composition of Comparative Example 2 had a high water separation rate, the gel composition was hardened, and the quality was deteriorated. On the other hand, in Example 4, the water separation rate was lower than that of the comparative example, and it was shown that good quality was maintained without impairing the original texture of the gel composition.
本発明により、特有の果肉感を付与し、また、経時的な離水を抑制したゲル組成物を提供することが可能となった。 ADVANTAGE OF THE INVENTION By this invention, it became possible to provide the gel composition which gave the specific flesh feeling and suppressed the water separation with time.
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