JP6950999B1 - Gummy edible composition and its production method - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a novel gummy-like edible composition using hyaluronic acid as a gelling agent. A gummy-like edible composition containing hyaluronic acid, sugar (excluding liquid polyhydric alcohol which is liquid at 25 ° C.), an acid different from the hyaluronic acid, and water. The molecular weight of the hyaluronic acid is 2.0 × 105 daltons or more and 1.6 × 106 daltons or less, and 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 edible composition having a water content of 10% by mass or more and 25% by mass or less. [Selection diagram] 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 fields such as foods and pharmaceuticals. 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).

JP-A-2019-154388

In recent years, hyaluronic acid, which has excellent biocompatibility and exhibits many effective effects including moisturizing effect, has been attracting attention in the fields of beauty, medical treatment, 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 its production. Furthermore, it has been found that the gummy-like edible composition of the present invention has a feature that mold does not easily grow.

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

That is, the present invention provides the inventions of the following aspects.
Item 1. A gummy edible composition containing hyaluronic acid, sugar (excluding liquid polyhydric alcohol which is liquid at 25 ° C.), an acid different from the hyaluronic acid, and water.
The molecular weight of the hyaluronic acid, not more than 2.0 × 10 ⁵ daltons or 1.6 × 10 ⁶ daltons,
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.
(Method of measuring pH)
Of the components contained in the gummy 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 so as to have 200 mL, and the obtained aqueous solution was prepared. Measure the 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. 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 8. 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 the 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 is less likely to grow mold.

The gummy-like edible composition of the present invention contains hyaluronic acid, sugar (excluding liquid polyhydric alcohol which is liquid at 25 ° C.), an acid different from the hyaluronic acid, and water. a food composition, the molecular weight of hyaluronic acid, not more than 2.0 × 10 ⁵ daltons or 1.6 × 10 ⁶ daltons, the content of sugar, with respect to 1 part by weight of hyaluronic acid, 8 parts by weight 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 its production, 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 edible composition of the present invention contains hyaluronic acid, sugar (excluding liquid polyhydric alcohol which is liquid at 25 ° C.), an acid different from hyaluronic acid, and water. As described below, gummy edible composition of the present invention, for example, a hyaluronic acid having a molecular weight of 2.0 × 10 ⁵ ~1.6 × 10 ⁶ daltons, 8-35 mass relative to 1 part by weight 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 into a mold, and further cooled (temperature is about 5 to 40 ° C.) to be suitably produced. In the production of the gummy edible composition of the present invention, water having a content of more than 25% by mass in the composition (for example, an amount of water having a content of water in the composition of about 30 to 60% by mass). ) May be mixed and the water may be evaporated in the subsequent step to adjust the content of water in the composition in 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 a salt thereof, xanthan gum, gellan gum, glucomannan, guar gum, locust bean gum, cazenine, arabic rubber, carrageenan, agarose, etc. Known gel-forming components such as alginic acid, propylene glycol alginate, carrageenan cellulose Na, 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 or equal to the amount at which 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 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, in the present invention, "hyaluronic acid and / or a salt thereof" is simply referred to as "hyaluronic acid" unless otherwise specified as "a salt of hyaluronic acid". 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 below 2.0 × 10 ⁵ daltons or 1.6 × 10 ⁶ daltons. From the viewpoint of more preferably exerting the effects 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 it is not necessary to use a gummy-like edible composition of the present invention chemically modified as hyaluronic acid, it is excellent in 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 has not been 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 interfere with the effects 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 effects 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. If 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 edible composition exceeds 15% by mass, the gummy 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 simple sugars to ten sugars include glucose, fructose, trehalose, trehalose, lactose, maltose, sucrose, isomaltulose, raffinose, and 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.

In addition, the water-soluble dietary fiber contains glucose as a constituent sugar, and includes 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 isomaltdextrin which is less colored by heating. Regarding these water-soluble dietary fibers, the component that is 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 indigestible characteristics. Examples of commercially available isomaltodextrin products include Fiberlixa (manufactured by Hayashibara Co., Ltd.) and the like.

Indigestible dextrin requires roasted dextrin obtained by acidifying (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-70099M (manufactured by Oji Corn Starch Co., Ltd.), Nutriose (manufactured by Rocket Foil Co., Ltd.), and Promiter 85 (Tate). & Made by Lyle), etc.

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, oligosaccharides containing these monosaccharides, and the like. The "indigestible glucan" may be the indigestible glucan itself, or may be an 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 bound 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 digestible 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, 10 to 10% by mass, based on 1 part by mass of the hyaluronic acid. 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, 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 acids, lactic acid, malic acid, tartaric acid, glutamic acid, aspartic acid, ethyl ascorbate, and ascorbic acid glucoside. 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 hyaluronic acid.

(Method of measuring pH)
Of the components contained in the gummy 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 so as to have 200 mL, and the obtained aqueous solution was prepared. Measure the 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 nonionic components 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, when the gummy-like edible composition contains a large amount of nonionic water-soluble dietary fiber, sugar, etc., it becomes difficult to accurately measure the pH. Therefore, in the present invention, among the components to be blended in the gummy-like edible composition, only all the ionic components except water are dissolved in water, 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, 15 It is about 22% by mass. In the gummy-like edible composition, if 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 that is 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 contents of the other components are, 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 5. 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. One type of polyhydric alcohol may be used alone, or two or more types may be used in combination.

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 5 Examples thereof include about 40% by mass, about 5 to 30% by mass, about 5 to 20% by mass, and about 5 to 10% by mass. When a plurality of types of liquid polyhydric alcohols are contained in the gummy-like edible composition, 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 preferably 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 edible composition of the present invention are the content of each component in the gummy 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 (the ratio is increased), 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 covering at least a part of the surface of the gummy portion, similar to 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.). except) said different acids and hyaluronic acid, and water, a gummy edible composition, the molecular weight of the hyaluronic acid, following 2.0 × 10 ⁵ daltons or 1.6 × 10 ⁶ daltons The sugar content is 8 parts by mass or more and 35 parts by mass or less, and the water content is 10% by mass or more and 25% by mass or less with respect to 1 part by mass of the hyaluronic acid.) However, the sugar-coated portion may have a different composition. Like 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 edible or pharmaceutical purposes 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 components (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 claus, thaumatin, acesulfame potassium, etc.), fragrances, colorants, 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 eikosapentaene. Examples thereof include acid, coenzyme Q10, soy isoflavone, animal and plant extracts, lactoferrin, bifidobacteria, lactic acid bacteria, and green tea extracts.

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 oral pharmaceutical composition using the gummy-like edible composition of the present invention contains hyaluronic acid, by ingesting the dietary supplement composition or oral pharmaceutical composition orally. 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 dietary 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 speed of fat absorption. 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, effects such as intestinal regulation, promotion of mineral absorption, improvement of immunity, and improvement of lipid metabolism can be expected.

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 synergistic above-mentioned 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.

Method for producing a gummy edible composition of the present invention is not particularly limited, for example, a hyaluronic acid having a molecular weight of 2.0 × 10 ⁵ ~1.6 × 10 ⁶ daltons, relative to 1 part by weight 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% by mass). 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 edible composition of the present invention, the content of water in the composition exceeds 25% by mass (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 a subsequent step to adjust the content of water in the composition in 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 gummy of the present invention can be changed from the fluid composition having substantially the same composition as the gummy-like edible composition 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. May further include 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 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: Refined 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; product 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 (special grade) manufactured by Wako Pure Chemical Industries, Ltd.

[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 the water is concentrated to a state where it cannot be stirred with a spatula while evaporating the water to make it soft. An edible composition (rice cake-like product) was obtained. However, in Comparative Example 3, the 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 suppression effect]
The lid of the plastic petri dish containing the above composition was opened, the composition was exposed to the air in the laboratory for 4 hours, then 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 blending 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]
Each component was mixed to prepare an edible composition 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 the water is concentrated to a state where it cannot be stirred with a spatula while evaporating the water to make it soft. An edible composition (rice cake-like product) 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, the texture was evaluated, the mold was suppressed, and the pH was measured. 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 (part by mass; solid content value when the reagent was an aqueous solution) shown in Table 3. 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 the water is concentrated to a state where it cannot be stirred with a spatula while evaporating the water to make it soft. I got a rice cake. The obtained rice cake-like product was immediately ^{filled with about 5 g in 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, the texture was evaluated, the mold was suppressed, and the pH was measured. 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 (part by mass; solid content value when the reagent was an aqueous solution) shown in Table 4. 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 (rice cake-like product) 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, the texture was evaluated, the mold was suppressed, and the pH was measured. 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 (part by mass; solid content value when the reagent was an aqueous solution) shown in Table 5. 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 the water is concentrated to a state where it cannot be stirred with a spatula while evaporating the water to make it soft. An edible composition (rice cake-like product) 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, the texture was evaluated, the mold was suppressed, and the pH was measured. The results of each are shown in Table 5.

Claims (5)

A gummy edible composition containing hyaluronic acid, sugar (excluding liquid polyhydric alcohol which is liquid at 25 ° C.), an acid different from the hyaluronic acid, and water.
The molecular weight of the hyaluronic acid, not more than 2.0 × 10 ⁵ daltons or 1.6 × 10 ⁶ daltons,
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.
Content of the water state, and are 10 wt% to 25 wt% or less,
The sugar is a water-soluble dietary fiber which is a polysaccharide having a monosaccharide, a disaccharide to a ten sugar, or glucose as a constituent sugar and having bonds other than 1-4 bonds and 1-6 bonds and is not a cyclic structure. Gummy edible composition. 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.
(Method of measuring pH)
Of the components contained in the gummy 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 so as to have 200 mL, and the obtained aqueous solution was prepared. Measure the 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 alcohols, oligosaccharides, dextrins, 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 different from the sugar, which is liquid at 25 ° C. The gummy-like edible composition according to any one of claims 1 to 4, which is granular.