JP7007451B2 - Method for producing gel-like composition - Google Patents

Description

The present invention relates to a method for producing a gel-like composition containing a high content of gluconic acids.

Gel-like compositions made from gelatin such as gummy candy are generally cooled and solidified by heating and concentrating a sugar-containing aqueous solution, adding gelatin, and then adding an organic acid as an acidulant as an aqueous solution. (For example, Patent Document 1). In the process of producing the gel-like composition, the reason why gelatin is added after concentrating the saccharide-containing aqueous solution is to avoid thermal deterioration of gelatin, and the reason why the organic acid is added last is gelatin at low pH. This is to avoid deterioration of.

Conventionally, about 1% by mass of an organic acid is often blended in a gel-like composition in consideration of acidity, but for example, citric acid has an effect of promoting the removal of blood lactic acid by ingestion after exercise. As the health function of organic acids becomes clear, attempts are being made to make effective use of them.

Japanese Unexamined Patent Publication No. 8-1733063

However, when the present inventor produced a gel-like composition containing a high concentration of an organic acid according to a general production method, the amount of water in the system became excessive, causing inconvenience. This is because in the process of producing a gel-like composition, it is necessary to add an organic acid as an aqueous solution in order to make it possible to disperse the organic acid after the addition of gelatin. This is due to the fact that it cannot be concentrated by heating after the addition of gelatin as described above. On the other hand, in order to avoid the inconvenience, an attempt was made to evaporate the specified water content at the time of heating and concentrating the saccharide-containing aqueous solution before adding gelatin, but it was practically difficult to produce a gel-like composition (Comparative Example 1 below). See ~ 4).
Therefore, the present invention is intended to provide a method for producing a gel-like composition containing a high content of an organic acid.

The present inventor focused on the blending order of the raw materials for the gel-like composition and the type of the organic acid. As a result, the organic acid was blended before the gelatin instead of adding the organic acid aqueous solution at the end, and the organic acid was blended. Concentrating the contained aqueous solution, at this time, if citric acid is used as the organic acid, causes gelatin deterioration, and the gel-like composition cannot be reshaped and becomes sticky. It has been found that the composition can be produced.

That is, in the present invention, the following steps (1) to (3):
(1) A step of concentrating an aqueous solution containing gluconic acids to obtain a concentrated solution (2) A step of adding gelatin to the concentrated solution obtained in the above step (1) to obtain a gelatin gel solution (3) The above step ( It provides a method for producing a gel-like composition, which comprises a step of cooling the gelatin gel solution obtained in 2).
The present invention also provides a gel-like composition containing 10 to 70% by mass of gluconic acids and gelatin.

According to the present invention, it is possible to add a high amount of gluconic acids, and it is possible to provide a gel-like composition containing a high amount of gluconic acids having good shape retention.

The method for producing a gel-like composition of the present invention comprises the following steps (1) to (3):
(1) Step of concentrating an aqueous solution containing gluconic acids to obtain a concentrated solution (2) Step of adding gelatin to the concentrated solution obtained in the above step (1) to obtain a gelatin gel solution (3) The above step ( It has a step of cooling the gelatin gel solution obtained in 2).

In the present invention, the gel-like composition is a composition in which a raw material component is solidified by utilizing the coagulation (gelling) property of gelatin. The gel-like composition of the present invention has a water content of 30% by mass or less at a temperature of less than 60 ° C. and retains its shape. Examples of the gel-like composition include jelly confectionery such as gummy candy and jelly. Among them, gummy candy is preferable because it is easy to enjoy the effects of the present invention.

[Step (1)]
This step is a step of concentrating an aqueous solution containing gluconic acids to obtain a concentrated solution.
In the present invention, gluconic acids are selected from gluconic acid, glucono delta lactone and gluconate. Glucono delta lactone is an intramolecular ester obtained by dehydrating one molecule of water from gluconic acid. Examples of the salt of gluconic acid include salts with alkali metals such as sodium and potassium; salts with alkaline earth metals such as calcium, and magnesium salts. Of these, salts with alkali metals or alkaline earth metals are preferable.
The gluconic acid may be a solvate or a non-solvate, and both are included. Preferred examples of solvates include hydrates and alcoholic solvates.
The gluconic acids may be used alone or in combination of two or more. In particular, from the viewpoint of shape retention and flavor stability of the obtained gel-like composition, it is preferable to use gluconate or a combination of gluconic acid and / or gluconodeltalactone and gluconate.

In the aqueous solution containing gluconic acids, the gluconic acids are 10% by mass with respect to the mass of the gel-like composition from the viewpoint of obtaining a composition capable of efficiently ingesting an amount of gluconic acids that exerts a health function. As described above, it is preferable to further contain it in an amount of 20% by mass or more, and from the viewpoint of blending an amount of a gelling agent necessary for gelation and an amount of sugar necessary for obtaining a good sweetness. It is preferably contained in an amount of 70% by mass or less, further 60% by mass or less, further 50% by mass or less, and further 40% by mass or less.
In the present specification, the content of gluconic acids is a gluconic acid equivalent amount.
In the aqueous solution containing gluconic acids, the gluconic acids are preferably 10 to 70% by mass, more preferably 10 to 60% by mass, still more preferably 10 to 50% by mass, still more preferably, based on the mass of the gel-like composition. Is preferably contained in an amount of 20 to 40% by mass.
In the present invention, the content of gluconic acids can be determined by a commercially available enzyme kit method. For the sample used in the kit, for example, 1 g of the gel-like composition was collected, 9 g of water was added, and the sample was heated and dissolved in a water bath at 80 ° C. for 10 minutes, cooled to room temperature, and further diluted with water. Use. As the commercially available enzyme kit, an F kit manufactured by Beringer Mannheim can be used.

The aqueous solution containing gluconic acids reduces the water activity to improve the storage stability of the gel-like composition, from the viewpoint of the flavor of the gel-like composition, and the gelatin gel solution when performing the gelatin gel solution filling step described later. From the viewpoint of adjusting the viscosity of the gel, it is preferable to further contain a sugar. Examples of carbohydrates include sugars, polysaccharides, sugar alcohols, starch hydrolysates, molasses and the like.
Examples of sugars include monosaccharides (glucose, fructose, etc.), disaccharides (sucrose, maltose, lactose, etc.), high fructose corn syrup, honey, maple sugar, and the like.
Examples of polysaccharides include oligosaccharides, starch, modified starch and the like.
Examples of the sugar alcohol include maltitol, reduced maltose water candy, erythritol, xylitol, sorbitol and the like.
The starch hydrolyzate is obtained by hydrolyzing starch such as corn starch, wheat starch, potato starch, sweet potato starch, tapioca starch, and rice, and examples thereof include starch candy, corn syrup, dextrin, and starch.
Molasses is a by-product of the sugar refining process and is the residual liquid from which sucrose is separated.
The sugars may be used alone or in combination of two or more.
Among them, one or more selected from sugars and starch hydrolysates are preferable from the viewpoint of texture and flavor of the gel-like composition, and one selected from glucose, fructose, sucrose, starch syrup, corn syrup and honey 1 More than seeds are more preferred. Further, from the viewpoint of storage stability, sugar alcohol is preferable, and maltitol, reduced maltose water candy, and xylitol are more preferable.

In an aqueous solution containing gluconic acids, the sugar is 63.5 from the viewpoint of obtaining a composition capable of efficiently ingesting an amount of gluconic acids that exerts a health function with respect to the mass of the gel-like composition. It is preferably contained in an amount of 5% by mass or less, further 54% by mass or less, and from the viewpoint of antiseptic and antifungal properties, 6.5% by mass or more, further 25.5% by mass or more, and further 35% by mass or more. It is preferable to contain it so as to be.
In the aqueous solution containing gluconic acids, the sugar is preferably 6.5 to 63.5% by mass, more preferably 25.5 to 63.5% by mass, still more preferably, based on the mass of the gel-like composition. It is preferable to contain it in an amount of 35 to 54% by mass.

The aqueous solution containing gluconic acids may further contain a gelling agent other than gelatin.
Examples of the gelling agent include agar, pectin, gellan gum, carrageenan, locust bean gum, xanthan gum, guar gum, tara gum, tragant gum, curdlan, sodium alginate and the like.
The content of the gelling agent other than gelatin can be appropriately set within a range that does not impair the object of the present invention.

The concentration of the aqueous solution containing gluconic acids can be carried out by known means such as heat concentration and vacuum concentration. In the case of heat concentration, the heating temperature of the aqueous solution containing gluconic acids is preferably 140 ° C. or lower from the viewpoint of preventing scorching, and is preferably 50 ° C. or higher, more preferably 60 ° C. from the viewpoint of shortening the concentration time. ° C. or higher, more preferably 70 ° C. or higher, and even more preferably 75 ° C. or higher.
Further, in the case of concentration under reduced pressure, the heating temperature can be further lowered, preferably 120 ° C. or lower, more preferably 100 ° C. or lower, and particularly preferably 95 ° C. or lower.
The concentration time varies depending on the treatment scale, but is preferably 10 minutes or more, more preferably 15 minutes or more, further preferably 20 minutes or more, still preferably 60 minutes or less, more preferably 50 minutes or less, and more preferably 40 minutes or less. Is more preferable.
From the viewpoint of shape retention of the obtained gel-like composition, the concentration is preferably carried out until the solid content of the concentrated solution obtained by concentrating the aqueous solution containing gluconic acids is 73% by mass or more, and further 81% by mass or more. Further, it is preferable to carry out until it becomes 85.0% by mass or more. Here, the solid content in the present specification is a value expressed by the ratio of the mass of the solid content to the mass of the concentrated liquid [(mass of solid content) / (mass of concentrated liquid) × 100]. The mass of the solid content can be calculated by excluding water and water derived from the components.
The concentrate is preferably cooled in order to avoid thermal deterioration of the gelatin added in the next step (2). The temperature of the concentrated liquid after cooling is preferably 100 ° C. or lower, more preferably 90 ° C. or lower, still more preferably 85 ° C. or lower, particularly preferably 80 ° C. or lower, and the mixture is added in the next step (2). From the viewpoint of enhancing the dispersibility of gelatin, 40 ° C. or higher is preferable, 50 ° C. or higher is more preferable, and 60 ° C. or higher is even more preferable.
The temperature of the concentrated liquid after cooling is preferably 40 ° C. to 100 ° C., more preferably 50 ° C. to 90 ° C., still more preferably 50 ° C. to 85 ° C., still more preferably 60 ° C. to 80 ° C.

[Step (2)]
This step is a step of adding gelatin to the concentrated solution obtained in the step (1) to obtain a gelatin gel solution. The gelatin gel solution of the present invention is a fluid solution having a water content of 30% by mass or less at a temperature of 60 ° C. or higher.
Prior to the addition of gelatin to the concentrate, it is preferred to dissolve or disperse the gelatin in water. At this time, it is preferable to sol the gelatin by heating. The heating temperature is preferably 50 ° C. or higher, preferably 100 ° C. or lower, more preferably 60 to 90 ° C., still more preferably 70 to 85 ° C. from the viewpoint of suppressing the hydrolysis reaction.

Examples of the gelatin used include gelatin made from the skins, bones, tendons and the like of cows, pigs, chickens, fish and the like. The gelatin is not particularly limited, and the gelatin obtained by treating with an acid or an alkali can be used.
For the jelly strength (bloom value) of the gelatin used, the required test method is specified by JIS K6503. That is, gelatin is dissolved in 6 and 2/3% by mass in a special jelly cup, allowed to cool at room temperature, and then cooled in a constant temperature water bath at 10 ° C. for 17 hours. The stress value (g) when this gel is penetrated with a flat probe having a diameter of 12.7 mm at an penetration distance of 4 mm and an penetration speed of 1 mm / s is defined as the jelly strength.
The jelly strength of gelatin used in the present invention is preferably 120 g or more, more preferably 160 g or more, and further preferably 200 g or more from the viewpoint of gelation. Further, from the viewpoint of maintaining the softness to the extent that the gel can be chewed, 420 g or less, further 360 g or less, and further 300 g or less are preferable.
Gelatin is mainly composed of protein, and the amount of protein is preferably 85% by mass or more and 89% by mass or less.
From the viewpoint of gelling, gelatin is added so as to be 5% by mass or more, further 5.5% by mass or more, further 6% by mass or more, and further 6.5% by mass or more with respect to the mass of the gel-like composition. From the viewpoint of maintaining the softness of the gel so that it is not too hard and can be chewed, it is preferably 9% by mass or less, further 8.5% by mass or less, further 8% by mass or less, and further 7.5% by mass or less. It is preferable to add it so as to become.
Gelatin is preferably 5 to 9% by mass, more preferably 5.5 to 8.5% by mass, still more preferably 6 to 8% by mass, still more preferably 6.5 to 6% by mass, based on the mass of the gel-like composition. It is preferable to add it in an amount of 7.5% by mass.

The pH (25 ° C.) of the 10-fold diluted solution of the gelatin gel solution is preferably pH 2.5 or higher, more preferably pH 2.8 or higher, and further, from the viewpoint of shape retention and flavor stability of the obtained gel-like composition. The pH is preferably 3.0 or more, more preferably pH 3.2 or more, and from the viewpoint of microbial control, pH 5.5 or less is preferable, pH 5.0 or less is preferable, pH 4.0 or less is more preferable, and pH 3.5 or less is particularly preferable. preferable.
The pH (25 ° C.) of the 10-fold diluted solution of the gelatin gel solution is preferably pH 2.5 to 5.5, more preferably pH 2.8 to 5.0, still more preferably pH 3.0 to 4.0, still more preferably. Is pH 3.2-3.5. In order to adjust to such a pH, an acidulant, fruit juice and the like, which will be described later, can be used.

Further, other raw material components that can be blended in the gel-like composition may be added to the concentrate as long as the effects of the present invention are not impaired. Examples of the raw material component include sweeteners other than the above sugars (for example, non-sugar natural sweeteners, synthetic sweeteners, etc.), acidulants other than gluconic acids (for example, ascorbic acid, citric acid, etc.), and milk components. , Stabilizers, vegetable juices / fruit juices, fruit meats, flavors, coloring agents, antioxidants, preservatives and the like.

[Step (3)]
This step is a step of cooling the gelatin gel solution obtained in the step (2).
The cooling temperature of the gelatin gel solution is preferably 60 ° C. or lower from the viewpoint of suppressing the decomposition of gelatin, preferably 10 ° C. or higher, further preferably 15 to 55 ° C., and particularly further 20 to 40 ° C. from the viewpoint of drying efficiency. Is preferable. The cooling time is preferably 168 hours or less, more preferably 120 hours or less, and even more preferably 72 hours or less.

Upon cooling, the gelatin gel solution solidifies to give a gel-like composition. The gelatin gel solution can be cooled by pouring the gelatin gel solution into an embossed starch mold.
When the gel-like composition is filled in the container, a step of filling the gelatin gel solution may be further performed. The container is not particularly limited, and a molded container containing polyethylene terephthalate, polypropylene, polyethylene, polystyrene or the like as a main component, a paper container, a glass container or the like can be used.

By going through the above steps (1) to (3), the gelled composition of the present invention can contain gluconic acids at a high concentration. Further, the gel-like composition of the present invention has good shape retention and is not sticky, so that the gel-like compositions do not adhere to each other.
In the gel-like composition of the present invention, the content of gluconic acids (gluconic acid equivalent amount) is 10% by mass or more from the viewpoint of obtaining a composition capable of efficiently ingesting an amount of gluconic acids exhibiting a health function. Further, 15% by mass or more is preferable, and more preferably 20% by mass or more. The upper limit of the content of gluconic acids is not particularly limited, but is preferably 70% by mass or less, more preferably 60% by mass or less, still more preferably 50% by mass or less, and particularly preferably 40% by mass or less.
The content of gluconic acids (gluconic acid equivalent amount) in the gel-like composition is preferably 10 to 70% by mass, more preferably 10 to 60% by mass, still more preferably 15 to 50% by mass, still more preferably 20 to 20. It is 40% by mass. Gluconic acids have been found to have health functions such as an effect of promoting the growth of bifidobacteria, an effect of improving ultraviolet resistance, an effect of improving the intestinal environment, an effect of increasing the number of defecations and the number of days of constipation-prone persons, and the present invention. The gel-like composition containing a high amount of gluconic acid is suitable as a gel-like composition for ingesting gluconic acid, and high functional expression of gluconic acid can be expected.

The gel-like composition preferably contains minerals from the viewpoint of pH control of the gelatin gel solution, which affects shape retention and flavor stability. Examples of minerals include sodium, potassium, calcium, magnesium and the like.
The content of minerals in the gel-like composition is preferably 0.2% by mass or more, more preferably 0.5% by mass or more, still more preferably 0.5% by mass or more, from the viewpoint of obtaining a gel-like composition having good shape retention. It is 0.7% by mass or more, more preferably 0.9% by mass or more. The upper limit of the mineral content is not particularly limited, but is preferable from the viewpoint of obtaining a gel-like composition having good shape retention and obtaining a good flavor in which the salty taste and the astringent taste of the mineral are suppressed. It is 2% by mass or less, more preferably 2.8% by mass or less, still more preferably 2.1% by mass or less, still more preferably 1.8% by mass or less.

The water content of the gel-like composition is 30% by mass or less, but from the viewpoint of microbial control, it is preferably 25% by mass or less, more preferably 23% by mass or less, still more preferably 22% by mass or less, and particularly further. It is preferably 21% by mass or less. Further, from the viewpoint of texture, 10% by mass or more is preferable, 13% by mass or more is more preferable, 16% by mass or more is further preferable, and 18% by mass or more is particularly preferable.
The water content of the gel-like composition is preferably 10 to 30% by mass, more preferably 13 to 25% by mass, still more preferably 16 to 23% by mass, still more preferably 16 to 22% by mass, still more preferably 18 to 21. It is mass%.
In the present specification, the analysis of the water content of the gelled composition shall follow the method described in the examples below.

In the method for producing a gel-like composition of the present invention, the following steps (1) to (3):
(1) Step of concentrating an aqueous solution containing gluconic acid and sugar to obtain a concentrated solution (2) Step of adding gelatin to the concentrated solution obtained in the above step (1) to obtain a gelatin gel solution (3) A method for producing a gel-like composition, which comprises a step of cooling the gelatin gel solution obtained in the step (2), is preferable.

The method for producing a gel-like composition of the present invention is the following steps (1) to (3): from the viewpoint of obtaining a gel-like composition having a high content of gluconic acids having good shape retention.
(1) An aqueous solution containing one or more sugars selected from gluconic acids and sugars, starch hydrolysates and sugar alcohols is concentrated until the solid content of the concentrated solution is 73% by mass or more. Step (2) Add gelatin to the concentrate obtained in the above step (1) to obtain a gelatin gel solution (3) Cool the gelatin gel solution obtained in the above step (2). It is preferable that it is a method for producing a gel-like composition including a step.

The method for producing a gel-like composition of the present invention is the following steps (1) to (3): from the viewpoint of obtaining a gel-like composition having a high content of gluconic acids having good shape retention.
(1) Gluconate, or a combination of gluconic acid and / or gluconodeltalactone and gluconate, and one or more sugars selected from sugars, starch hydrolysates and sugar alcohols. Step of concentrating the aqueous solution to obtain a concentrated solution (2) A gelatin gel solution in which gelatin is added to the concentrated solution obtained in the above step (1) and the pH of the 10-fold diluted solution is 2.5 to 5.5. Step (3) A method for producing a gel-like composition, which comprises a step of cooling the gelatin gel solution obtained in the above step (2), is preferable.

The gel-like composition of the present invention is preferably a gel-like composition containing 10 to 70% by mass of gluconic acids, gelatin and minerals from the viewpoint of good shape retention and high content of gluconic acids. ..

The gel-like composition of the present invention is a gel-like composition containing 10 to 70% by mass of gluconic acid, gelatin and mineral from the viewpoint of good shape retention and high content of gluconic acid, and is a gel-like composition containing water. It is preferably a gel-like composition having an amount of 10 to 30% by mass.

With respect to the above-described embodiment, the present invention further discloses the following gelled composition and a method for producing the same.

<1> Next steps (1) to (3):
(1) A step of concentrating an aqueous solution containing gluconic acids to obtain a concentrated solution (2) A step of adding gelatin to the concentrated solution obtained in the above step (1) to obtain a gelatin gel solution (3) The above step ( A method for producing a gel-like composition, which comprises a step of cooling the gelatin gel solution obtained in 2).

<2> The gluconic acids are preferably one or more selected from gluconic acid, gluconodeltalactone and gluconate, more preferably gluconate, or gluconic acid and / or gluconodeltalactone. The method for producing a gel-like composition according to <1>, which is a combination with gluconate.
<3> In the aqueous solution containing gluconic acids, the gluconic acids are contained so as to be preferably 10% by mass or more, more preferably 20% by mass or more in terms of gluconic acid with respect to the mass of the gel-like composition. The content is preferably 70% by mass or less, more preferably 60% by mass or less, further preferably 50% by mass or less, still more preferably 40% by mass or less, and preferably 10 to 70% by mass. The method for producing a gel-like composition according to <1> or <2>, wherein the gel-like composition is contained in an amount of 10 to 60% by mass, more preferably 10 to 50% by mass, still more preferably 20 to 40% by mass. ..
<4> The method for producing a gel-like composition according to any one of <1> to <3>, wherein the aqueous solution containing gluconic acids further contains sugar.
<5> The sugar is preferably one or more selected from sugars, polysaccharides, sugar alcohols, starch hydrolysates and sugar honey, and more preferably selected from sugars, starch hydrolysates and sugar alcohols 1. Species or two or more, more preferably one or more selected from starch, fructose, sucrose, water candy, corn syrup, honey, maltitol, reduced starch sugar alcohol candy and xylitol <1> to <4> The method for producing a gel-like composition according to any one of 1.
<6> In the aqueous solution containing gluconic acids, the sugar is contained so as to be preferably 63.5% by mass or less, more preferably 54% by mass or less, based on the mass of the gel-like composition, and also. It is preferably contained in an amount of 6.5% by mass or more, more preferably 25.5% by mass or more, still more preferably 35% by mass or more, and preferably 6.5 to 63.5% by mass, more preferably. The method for producing a gel-like composition according to any one of <1> to <5>, wherein the content is 25.5 to 63.5% by mass, more preferably 35 to 54% by mass.
<7> Concentration is performed until the solid content of the concentrated solution containing the aqueous solution containing gluconic acids is preferably 73% by mass or more, more preferably 81% by mass or more, and further preferably 85.0% by mass. The method for producing a gel-like composition according to any one of <1> to <6>, which is carried out until the content becomes% or more.
<8> The method for producing a gel-like composition according to any one of <1> to <7>, further comprising a step of cooling the concentrated solution before the step (2).
<9> The temperature of the concentrated liquid after cooling is preferably 100 ° C. or lower, more preferably 90 ° C. or lower, further preferably 85 ° C. or lower, particularly preferably 80 ° C. or lower, and preferably 40 ° C. or higher. It is preferably 50 ° C. or higher, more preferably 60 ° C. or higher, preferably 40 ° C. to 100 ° C., more preferably 50 ° C. to 90 ° C., still more preferably 50 ° C. to 85 ° C., still more preferably 60 ° C. to 80 ° C. The method for producing a gel-like composition according to <8> at ° C.
<10> The jelly strength of gelatin is preferably 120 g or more, more preferably 160 g or more, further preferably 200 g or more, preferably 420 g or less, more preferably 360 g or less, still more preferably 300 g or less, and also. The method for producing a gel-like composition according to any one of <1> to <9>, preferably 120 to 420 g, more preferably 160 to 360 g, and further preferably 200 to 300 g.
<11> The gelatin is preferably 5% by mass or more, more preferably 5.5% by mass or more, still more preferably 6% by mass or more, still more preferably 6.5% by mass or more, based on the mass of the gel-like composition. It is added so as to be 9% by mass or less, more preferably 8.5% by mass or less, further preferably 8% by mass or less, still more preferably 7.5% by mass or less. Further, it is added so as to be preferably 5 to 9% by mass, more preferably 5.5 to 8.5% by mass, still more preferably 6 to 8% by mass, still more preferably 6.5 to 7.5% by mass. The method for producing a gel-like composition according to any one of <1> to <10>.
<12> The pH (25 ° C.) of the 10-fold diluted solution of the gelatin gel solution is preferably pH 2.5 or higher, more preferably pH 2.8 or higher, still more preferably pH 3.0 or higher, still more preferably pH 3.2 or higher. Also, preferably pH 5.5 or less, more preferably pH 5.0 or less, still more preferably pH 4.0 or less, particularly preferably pH 3.5 or less, and preferably pH 2.5 to 5.5. The gel-like composition according to any one of <1> to <11>, preferably pH 2.8 to 5.0, more preferably pH 3.0 to 4.0, still more preferably pH 3.2 to 3.5. How to make things.
<13> The cooling temperature of the gelatin gel solution is preferably 60 ° C. or lower, more preferably 40 ° C. or lower, preferably 10 ° C. or higher, more preferably 15 ° C. or higher, and preferably 15 to 55 ° C. or lower. The method for producing a gel-like composition according to any one of <1> to <12>, wherein the temperature is, more preferably 20 to 40 ° C.
<14> The content of gluconic acids (gluconic acid equivalent amount) in the gel-like composition is preferably 10% by mass or more, more preferably 15% by mass or more, still more preferably 20% by mass or more, and more preferably. Is 70% by mass or less, more preferably 60% by mass or less, further preferably 50% by mass or less, particularly preferably 40% by mass or less, and preferably 10 to 70% by mass, more preferably 10 to 60% by mass. The method for producing a gel-like composition according to any one of <1> to <13>, which is more preferably 15 to 50% by mass, still more preferably 20 to 40% by mass.
<15> The method for producing a gel-like composition according to any one of <1> to <14>, wherein the gel-like composition is preferably a gummy candy.

<16> A gel-like composition containing 10 to 70% by mass of gluconic acids and gelatin.

<17> The content of gluconic acids (gluconic acid equivalent amount) in the gel-like composition is 10% by mass or more, preferably 15% by mass or more, more preferably 20% by mass or more, and 70. It is 0% by mass or less, preferably 60% by mass or less, more preferably 50% by mass or less, further preferably 40% by mass or less, and 10 to 70% by mass, preferably 10 to 60% by mass. The gel-like composition according to <16>, which is more preferably 15 to 50% by mass, still more preferably 20 to 40% by mass.
<18> The content of the mineral is preferably 0.2% by mass or more, more preferably 0.5% by mass or more, still more preferably 0.7% by mass or more, still more preferably 0.9% by mass or more. Further, it is preferably 4.2% by mass or less, more preferably 2.8% by mass or less, further preferably 2.1% by mass or less, still more preferably 1.8% by mass or less, and preferably 0.2. ~ 4.2% by mass, more preferably 0.5 to 2.8% by mass, still more preferably 0.7 to 2.1% by mass, still more preferably 0.9 to 1.8% by mass <16>. Or the gel-like composition according to <17>.
<19> The gel-like composition according to any one of <16> to <18>, wherein the mineral is one or more selected from preferably sodium, potassium, calcium and magnesium.
<20> The water content of the gel-like composition is 30% by mass or less, preferably 25% by mass or less, more preferably 23% by mass or less, still more preferably 22% by mass or less, and particularly preferably 21% by mass. It is preferably 10% by mass or more, more preferably 13% by mass or more, further preferably 16% by mass or more, still more preferably 18% by mass or more, and preferably 10 to 30% by mass or more. 10. Gel-like composition.

[Analysis of water content]
1 g of the gel-like composition was collected, 4 g of water was added, and the mixture was heated in a water bath at 80 ° C. for 10 minutes and then shaken well to obtain a 5-fold diluted solution. Infrared Moisture Meter: Milk Sediment Disc: ADVANTEC Model No., which was dried on a sample dish of FD-660 (Ketsuto Kagaku Kenkyusho Co., Ltd.) with a desiccator for 12 hours or more. Four sheets of 1026 (Toyo Filter Paper Co., Ltd.) were placed, and 1.25 g of a 5-fold diluted solution was placed on each milk cediment disc so that the sample weight was 5 g. The water content (%) of the 5-fold diluted solution was determined by heating and drying at 110 ° C. until the water content change amount became 0.1% in 2 minutes. The water content (%) of the gel-like composition was calculated by the following formula.
Amount of water in the gel-like composition (%) = (total amount of 5-fold diluted solution (g) x water content of 5-fold diluted solution (%) x 100-water content in which the gel-like composition is dissolved (g)) / Amount of gel-like composition collected (g) x 100

[Measurement of pH]
1 g of the gelatin gel solution was collected, 9 g of water was added, and the mixture was heated in a water bath at 80 ° C. for 10 minutes and then shaken well to obtain a 10-fold diluted solution. After leaving it in a constant temperature bath at 25 ° C. for 12 hours or more to stabilize the equilibrium state, it was determined with a pH electrode meter.

[material]
Glucono Delta Lactone: Fuji Glucon (Fuso Chemical Industry Co., Ltd.)
Sodium gluconate: Helcious A (Fuso Chemical Industry Co., Ltd.)
Potassium gluconate: Helcious K (Fuso Chemical Industry Co., Ltd.)
Citric acid (anhydrous): Purified citric acid (anhydrous) (Fuso Chemical Industry Co., Ltd.)
Trisodium citrate / dihydrate: Purified sodium citrate (Fuso Chemical Industry Co., Ltd.)
Tripotassium citrate / monohydrate: Purified tripotassium citrate (Fuso Chemical Industry Co., Ltd.)
Syrup: Kososhi Wrap S75C (Japan Corn Starch Co., Ltd.)
Reduced maltose water candy: Amarti syrup (Mitsubishi Corporation Life Science Co., Ltd.)
Sucrose: Granulated sugar GHC1 (Mitsui Sugar Co., Ltd.)
Xylitol: XYLISORB700 (Rocket Japan Co., Ltd.)
Pig-derived acid-treated gelatin (jelly strength 250 g): APH-250 (Nitta Gelatin Co., Ltd.)
Pig-derived acid-treated gelatin (jelly strength 300 g): BCN300S (Nitta Gelatin Co., Ltd.)
Fish-derived acid-treated gelatin (jelly strength 250 g): Ikuos FGL-250TS (Nitta Gelatin Co., Ltd.)
Alkaline-treated gelatin derived from cattle (jelly strength 250 g): Gelatin SN (Nitta Gelatin Co., Ltd.)
Alkaline-treated gelatin derived from cattle (jelly strength 200 g): Gelatin MJ (Nitta Gelatin Co., Ltd.)
Fragrance: Citrus flavor (Hasegawa Fragrance Co., Ltd.)

[Preparation of gummy candy]
Example 1
According to the formulation table of Table 1, first, 20 parts by mass of water and 30 parts by mass of starch syrup were mixed to prepare a starch syrup solution. 7.5 parts by mass of glucono delta lactone and 2 parts by mass of sodium gluconate as organic acids and 41 parts by mass of sucrose as saccharides were heated and dissolved in this aqueous solution to prepare an organic acid-containing aqueous solution. This organic acid-containing aqueous solution was heated to a product temperature of 130 ° C. and boiled down to a total mass of 81.6 parts by mass to obtain a concentrated solution. The solid content of the concentrate was 89.46% by mass. The temperature of the concentrate was cooled to 80 ° C.
Separately from this concentrated solution, 7 parts by mass of pig-derived acid-treated gelatin (jelly strength 250 g) previously swollen in 11 parts by mass of water was heated to 80 ° C., and then 18 parts by mass of this solution was previously prepared and concentrated. Added to liquid. Further, 0.4 parts by mass of a fragrance was added to obtain 100 parts by mass of a gelatin gel solution. The pH of the gelatin gel solution was 3.47.
Next, 1 ml of the obtained gelatin gel solution was poured into an embossed starch mold. Further, 10 g of the gelatin gel solution was poured into a cylindrical polypropylene container having a diameter of 40 mm. Gummy candies were obtained by cooling at 25 ° C. all day and night.

Example 2
Gummy candy was obtained in the same manner as in Example 1 except that 29 parts by mass of glucono delta lactone and 9 parts by mass of sodium gluconate were heat-dissolved as an organic acid and 12.5 parts by mass of sucrose as a saccharide.

Example 3
Gummy candy was obtained in the same manner as in Example 1 except that 35.6 parts by mass of glucono delta lactone and 12 parts by mass of sodium gluconate were heated and dissolved as an organic acid, and 2.9 parts by mass of sucrose as a saccharide.

Example 4
First, 20 parts by mass of water and 19.5 parts by mass of starch syrup were mixed to prepare a starch syrup solution. Gummy candy was obtained in the same manner as in Example 1 except that 42 parts by mass of glucono delta lactone and 16.4 parts by mass of potassium gluconate were heated and dissolved in this water candy solution.

Example 5
First, 20 parts by mass of water and 21 parts by mass of starch syrup were mixed to prepare a starch syrup solution. Same as Example 1 except that 42.7 parts by mass of glucono delta lactone and 14.5 parts by mass of sodium gluconate were heated and dissolved in this water candy solution, and 2.9 parts by mass of sucrose as saccharides. I got a gummy candy.

Example 6
First, 20 parts by mass of water and 8.4 parts by mass of starch syrup were mixed to prepare a starch syrup solution. Gummy candy as in Example 1 except that 49.7 parts by mass of glucono delta lactone and 17 parts by mass of sodium gluconate as organic acids and 2.9 parts by mass of sucrose as saccharides were heated and dissolved in this water candy solution. Got

Example 7
Gummy candy was obtained in the same manner as in Example 1 except that 12 parts by mass of potassium gluconate as an organic acid and 38.5 parts by mass of sucrose as a saccharide were dissolved by heating.

Example 8
Gummy candy was obtained in the same manner as in Example 1 except that 29 parts by mass of glucono delta lactone and 9.6 parts by mass of potassium gluconate were heated and dissolved as an organic acid, and 11.9 parts by mass of sucrose as a saccharide.

Example 9
Gummy candy was obtained in the same manner as in Example 1 except that 31.8 parts by mass of glucono delta lactone and 6 parts by mass of potassium gluconate were heated and dissolved as an organic acid, and 12.7 parts by mass of sucrose as a saccharide.

Example 10
Gummy candy was obtained in the same manner as in Example 1 except that 34 parts by mass of glucono delta lactone and 3 parts by mass of potassium gluconate were heat-dissolved as an organic acid and 13.5 parts by mass of sucrose as a saccharide.

Example 11
First, 20 parts by mass of water and 30 parts by mass of reduced maltose water candy were mixed to prepare a starch syrup solution. Gummy candy was added to this water candy solution in the same manner as in Example 1 except that 28.2 parts by mass of glucono delta lactone as an organic acid, 10 parts by mass of sodium gluconate and 12.3 parts by mass of xylitol as saccharides were heated and dissolved. Obtained.

Example 12
28.2 parts by mass of glucono delta lactone and 10 parts by mass of sodium gluconate as an organic acid and 12.3 parts by mass of sucrose as a saccharide were dissolved by heating to obtain an organic acid-containing aqueous solution. This organic acid-containing aqueous solution was heated to a product temperature of 130 ° C. and boiled down to a total mass of 81.6 parts by mass to obtain a concentrated solution. The solid content of the concentrate was 89.46% by mass. The temperature of the concentrate was cooled to 80 ° C.
Separately from this concentrate, gummy candies were obtained in the same manner as in Example 1 except that 7 parts by mass of pig-derived acid-treated gelatin (gel strength 300 g) previously swollen in 11 parts by mass of water was heated to 80 ° C. rice field.

Example 13
27 parts by mass of glucono delta lactone and 12.3 parts by mass of potassium gluconate as an organic acid and 11.2 parts by mass of sucrose as a saccharide were dissolved by heating to obtain an organic acid-containing aqueous solution. This organic acid-containing aqueous solution was heated to a product temperature of 130 ° C. and boiled down to a total mass of 81.6 parts by mass to obtain a concentrated solution. The solid content of the concentrate was 89.46% by mass. The temperature of the concentrate was cooled to 80 ° C.
Separately from this concentrate, gummy candies were obtained in the same manner as in Example 1 except that 7 parts by mass of fish-derived acid-treated gelatin (gel strength 250 g) previously swollen in 11 parts by mass of water was heated to 80 ° C. rice field.

Example 14
Gummy candies were obtained in the same manner as in Example 13 except that 7 parts by mass of bovine-derived alkaline-treated gelatin (gel strength 250 g) previously swollen in 11 parts by mass of water was heated to 80 ° C.

Example 15
Gummy candies were obtained in the same manner as in Example 13 except that 7 parts by mass of bovine-derived alkaline-treated gelatin (gel strength 200 g) previously swollen in 11 parts by mass of water was heated to 80 ° C.

Comparative Example 1
According to the formulation table in Table 1, an attempt was made to produce a general gummy candy, that is, to produce a gummy candy in the order of heating and concentrating a saccharide-containing aqueous solution, adding gelatin, and then adding an aqueous solution of gluconic acids. First, 20 parts by mass of water and 30 parts by mass of starch syrup were mixed to prepare a starch syrup solution. 41 parts by mass of sucrose as saccharide was heated and dissolved in this starch syrup solution to prepare a saccharide-containing aqueous solution. It is necessary to evaporate the water to obtain the gummy candy, but since it cannot be concentrated by heating after the addition of gelatin, an attempt was made to evaporate 28.4 parts by mass of water from this saccharide-containing aqueous solution, but the operation was interrupted. .. Therefore, it was not possible to produce gummy candies.

Comparative Example 2
An aqueous solution containing sucrose was obtained in the same manner as in Comparative Example 1 except that 12.5 parts by mass of sucrose was heated and dissolved as sucrose. Similar to Comparative Example 1, an attempt was made to evaporate 56.9 parts by mass of water from this saccharide-containing aqueous solution, but it was difficult and the operation was interrupted. Therefore, it was not possible to produce gummy candies.

Comparative Example 3
An aqueous solution containing sucrose was obtained in the same manner as in Comparative Example 1 except that 39.54 parts by mass of sucrose was heated and dissolved as sucrose. Similar to Comparative Example 1, an attempt was made to evaporate 30.74 parts by mass of water from this saccharide-containing aqueous solution, but it was difficult and the operation was interrupted. Therefore, it was not possible to produce gummy candies.

Comparative Example 4
An aqueous solution containing sucrose was obtained in the same manner as in Comparative Example 1 except that 6.44 parts by mass of sucrose was heated and dissolved as sucrose. Similar to Comparative Example 1, an attempt was made to evaporate 67.44 parts by mass of water from this saccharide-containing aqueous solution, but it was difficult and the operation was interrupted. Therefore, it was not possible to produce gummy candies.

Comparative Example 5
According to the formulation table of Table 1, first, 20 parts by mass of water and 30 parts by mass of starch syrup were mixed to prepare a starch syrup solution. 7.8 parts by mass of citric acid (anhydrous) as an organic acid, 3.6 parts by mass of trisodium citrate dihydrate as an organic acid, and 39.54 parts by mass of sucrose as a saccharide are heated and dissolved in this aqueous candy solution to dissolve the organic acid. The contained aqueous solution was used. This aqueous organic acid solution was heated to a product temperature of 130 ° C. and boiled down to a total mass of 81.6 parts by mass to obtain a concentrated solution. The solid content of the concentrate was 89.46% by mass. Then, a gummy candy was obtained in the same manner as in Example 1.

Comparative Example 6
Similar to Comparative Example 5, gummy was obtained by heating and dissolving 28 parts by mass of citric acid (anhydrous) as an organic acid, 18.3 parts by mass of trisodium citrate dihydrate as an organic acid, and 6.44 parts by mass of sucrose as a saccharide. I got a candy.

Comparative Example 7
Gummy candy was prepared in the same manner as in Comparative Example 5, except that 29 parts by mass of citric acid (anhydrous), 18.5 parts by mass of tripotassium citrate monohydrate and 4 parts by mass of sucrose as saccharides were heated and dissolved. Obtained.

[Evaluation of gummy candy]
(1) Evaluation of shape retention For the evaluated inventions and comparative products, the gummy candy taken out from the starch mold was placed in a bag molded from an aluminum laminated film (PET12 / PE15 / AL7 / PE20 / PE60) for 7 days 25. Those stored at ° C were used.
Four expert panels visually observe the gummy candy of the present invention and the comparative product, and if the grains adhere to the film inside the bag, apply a spatula to the boundary between the grains and the film to lift the grains. By gradually applying force to peel it off from the film, evaluation was performed in the following four stages. The score was given after discussions with four people.
(Shape retention)
4: There is no deformation of the grains and it can be peeled off from the film 3: There is deformation of the grains but it can be peeled off from the film 2: There is deformation of the grains and it cannot be peeled off from the film (adhesion remains on the film)
1: Does not gel even when cooled on starch mold

(2) Measurement of shape-retaining power As the evaluated inventions and comparative products, those in which a cylindrical polypropylene container was covered and stored at 25 ° C. for 7 days were used.
The gummy candy of the present invention and the comparative product was evaluated by measuring with a texture analyzer (small desktop tester EZ-SX, manufactured by Shimadzu Corporation). A cylindrical probe having a diameter of 5 mm was used to penetrate at an penetration distance of 1 mm and an penetration speed of 1 mm / s, and the stress value (g) after holding in that state for 30 seconds was taken as the shape-retaining force (g).

Tables 1 and 2 show the composition of gummy candies, the analytical values of gummy candies, and the evaluation results.

As is clear from Table 1, according to the production method of the present invention, even if a high amount of gluconic acid is added, no problem is observed in producing the gummy candy, and a gummy candy having good shape retention can be obtained. (Examples 1 to 15).
When a high amount of citric acid was added, the shape could not be maintained and it was sticky (Comparative Examples 5 to 7).

Claims (9)

A method for producing a gel-like composition having a gluconic acid content of 10 to 70% by mass, wherein the following steps (1) to (3):
(1) A step of concentrating an aqueous solution containing gluconic acids to obtain a concentrated solution (2) A step of adding gelatin to the concentrated solution obtained in the above step (1) to obtain a gelatin gel solution (3) The above step ( A method for producing a gel-like composition, which comprises a step of cooling the gelatin gel solution obtained in 2). The method for producing a gel-like composition according to claim 1, wherein the gluconic acid is one or more selected from gluconic acid, glucono delta lactone and gluconate. The method for producing a gel-like composition according to claim 1 or 2, wherein the aqueous solution containing gluconic acids further contains sugar. The method for producing a gel-like composition according to any one of claims 1 to 3, wherein the gel-like composition is a gummy candy. A gel-like composition containing 10 to 70% by mass of gluconic acids , 0.2 to 2.1% by mass of minerals, and gelatin. The gelled composition according to claim 5, wherein the content of the mineral is 0.5 to 2.1% by mass . The gelled composition according to claim 5 or 6, wherein the mineral is one or more selected from sodium, potassium, calcium and magnesium. A gel-like composition containing 10 to 70% by mass of gluconic acid and gelatin, wherein the gluconic acid is one or more selected from gluconic acid, gluconodeltalactone, sodium gluconate and potassium gluconate. A gel-like composition. The gelled composition according to any one of claims 5 to 8 , which is a gummy candy.