JP6871477B2 - コア成分を含むゼラチン製品、および当該ゼラチン製品を製造する方法 - Google Patents
コア成分を含むゼラチン製品、および当該ゼラチン製品を製造する方法 Download PDFInfo
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- JP6871477B2 JP6871477B2 JP2020505966A JP2020505966A JP6871477B2 JP 6871477 B2 JP6871477 B2 JP 6871477B2 JP 2020505966 A JP2020505966 A JP 2020505966A JP 2020505966 A JP2020505966 A JP 2020505966A JP 6871477 B2 JP6871477 B2 JP 6871477B2
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- gelatin
- gelatin product
- casting compound
- core component
- product according
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Classifications
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- A—HUMAN NECESSITIES
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- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
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- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
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- A—HUMAN NECESSITIES
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- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A61K9/0056—Mouth soluble or dispersible forms; Suckable, eatable, chewable coherent forms; Forms rapidly disintegrating in the mouth; Lozenges; Lollipops; Bite capsules; Baked products; Baits or other oral forms for animals
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-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Animal Behavior & Ethology (AREA)
- General Health & Medical Sciences (AREA)
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- Zoology (AREA)
- Dispersion Chemistry (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Inorganic Chemistry (AREA)
- Manufacturing & Machinery (AREA)
- Physiology (AREA)
- Molecular Biology (AREA)
- Jellies, Jams, And Syrups (AREA)
- Medicinal Preparation (AREA)
- Confectionery (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
Description
− ゲルクロマトグラフィーで測定した平均分子量が、少なくとも130kDa、好ましくは少なくとも145kDaであって、ここで100kDaを超える分子量画分の割合は、少なくとも35wt%、好ましくは少なくとも45wt%である、3〜20wt%のゼラチン;
− 乾物含量80wt%、および60℃の温度で測定した粘度が1000mPa・s未満、好ましくは800mPa・s未満である、60wt%まで、好ましくは15〜60wt%グルコースシロップ;および
− 60wt%まで、好ましくは15〜60wt%のスクロース、
ここでキャスティング化合物は、少なくとも70wt%の乾物重量を含む。
− 75℃以上の温度で、第一の量のキャスティング化合物を中空型(hollow mould)に流し込む;
− 必要に応じて、特に30〜50℃の温度にキャスティング化合物を冷却する;
− 中空型内にコア成分を配置する;
− 75℃以上の温度で、第二の量のキャスティング化合物を中空型に流し込む;
− ゼラチン製品を得るために、中空型内のキャスティング化合物を25℃以下の温度に冷却する;および
− 必要に応じて中空型からゼラチン製品を取り出す。
この目的のために、ゼラチンを最初に温水(70〜80℃)に完全に溶解し、次にソルビトールおよびグリセロールを必要に応じて添加し、そして混合物を均一に攪拌し、そして再び70〜80℃に加熱した。
それぞれの実施例のキャスティング化合物の組成を以下の表に示す。糖スラリーを加熱する前に、ゼラチン溶液を加えた(必要に応じてソルビトールおよびグリセロールを加えた)。
コア成分の組成、形状、および重量は、それぞれの実施例について以下に特定される。
以下の表に、キャスティング化合物、コア成分、製造方法、および製造されたゼラチン製品(最終製品)の関連パラメータを示す。
Claims (21)
- コア成分を含むゼラチン製品であって、ここで当該コア成分がゼラチンゲルによって部分的または完全に包まれており、ゼラチンゲルは水に溶解した以下の構成要素を含む均質なキャスティング化合物から製造されることを特徴とする、ゼラチン製品:
− ゲルクロマトグラフィーで測定した平均分子量が、少なくとも130kDaであって、ここで100kDaを超える分子量画分の割合は、少なくとも35wt%のゼラチン;
− 乾物含量80wt%、および60℃の温度で測定した粘度が1000mPa・s未満である、15〜60wt%のグルコースシロップ;および
− 15〜60wt%のスクロース、
ここでキャスティング化合物は、少なくとも70wt%の乾物重量を含む。 - 前記キャスティング化合物は、一つまたは複数の香味剤、着色剤、および/または酸性化剤も含む、請求項1に記載のゼラチン製品。
- 前記ゼラチンは、5〜12wt%の割合でキャスティング化合物中に含まれる、請求項1または2に記載のゼラチン製品。
- 前記グルコースシロップおよび/または前記スクロースは、いずれの場合にもキャスティング化合物中に20〜40wt%の割合で含まれる、請求項1〜3のいずれか一項に記載のゼラチン製品。
- 前記グルコースシロップは、50以上のデキストロース当量を有する、請求項1〜4のいずれか一項に記載のゼラチン製品。
- 前記キャスティング化合物は、80wt%までの割合で一つまたは複数の代替糖も含む、請求項1〜5のいずれか一項に記載のゼラチン製品。
- 前記一つまたは複数の代替糖は、ポリデキストロース、水素化グルコースシロップ、および難消化性デキストリンから選択され、ならびに/または、前記一つまたは複数の糖アルコールは、ソルビトール、マンニトール、キシリトール、エリスリトール、およびグリセロールから選択される、請求項6に記載のゼラチン製品。
- 前記キャスティング化合物は、一つまたは複数のさらなる親水コロイド、具体的にはペクチン、アガー、カラギーナン、またはデンプンも含む、請求項1〜7のいずれか一項に記載のゼラチン製品。
- 前記コア成分は、固形物質混合物から、圧縮(compression)、圧縮(compaction)、打錠、または造粒により製造される成形体である、請求項1〜8のいずれか一項に記載のゼラチン製品。
- 前記成形体は、前記ゼラチン製品を視覚的に認識できるようにする特徴的な形状、表面構造、および/または色を有する、請求項9に記載のゼラチン製品。
- 前記コア成分は、一つまたは複数の糖、代替糖、および/または多糖類を基本成分として含む、請求項1〜10のいずれか一項に記載のゼラチン製品。
- 前記コア成分の前記一つまたは複数の基本成分は、グルコース、フルクトース、ラクトース、スクロース、ソルビトール、マンニトール、キシリトール、エリスリトール、デンプン、加工デンプン、セルロース、加工セルロース、およびそれらの混合物から選択される、請求項11に記載のゼラチン製品。
- 前記コア成分は、一つまたは複数の医薬活性物質、および/または栄養素も含む、請求項1〜12のいずれか一項に記載のゼラチン製品。
- 前記コア成分は、吸湿性を有する、請求項1〜13のいずれか一項に記載のゼラチン製品。
- 前記ゼラチン製品は、80wt%を超える乾物含量、および/または0.75未満の水分活性(aw値)を有する、請求項1〜14のいずれか一項に記載のゼラチン製品。
- 前記コア成分は、前記ゼラチン製品の総質量の2〜60%の割合を占める、請求項1〜15のいずれか一項に記載のゼラチン製品。
- 前記ゼラチン製品の総質量は、1〜10gの範囲にある、請求項1〜16のいずれか一項に記載のゼラチン製品。
- 以下の工程を含む、請求項1〜17のいずれか一項に記載のコア成分を含むゼラチン製品を製造する方法:
− 75℃以上の温度で、第一の量のキャスティング化合物を中空型(hollow mould)に流し込む;
− 必要に応じて、キャスティング化合物を冷却する;
− 中空型内にコア成分を配置する;
− 75℃以上の温度で、第二の量のキャスティング化合物を中空型に流し込む;
− ゼラチン製品を得るために、中空型内のキャスティング化合物を25℃以下の温度に冷却する;および
− 必要に応じて中空型からゼラチン製品を取り出す。 - 前記中空型は、中実中空型(solid hollow mould)である、請求項18に記載の方法。
- 前記キャスティング化合物は、60分未満の期間内に前記中空型内で冷却される、請求項18または19に記載の方法。
- 前記中空型の能動冷却により、前記中空型内で前記キャスティング化合物を冷却する、請求項18〜20のいずれか一項に記載の方法。
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DE102017107845.2A DE102017107845A1 (de) | 2017-04-11 | 2017-04-11 | Gelatineprodukt mit einer Kernkomponente und Verfahren zu dessen Herstellung |
DE102017107845.2 | 2017-04-11 | ||
PCT/EP2018/056877 WO2018188902A1 (de) | 2017-04-11 | 2018-03-19 | Gelatineprodukt mit einer kernkomponente und verfahren zu dessen herstellung |
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