JPH0568216B2 - - Google Patents
Info
- Publication number
- JPH0568216B2 JPH0568216B2 JP61143798A JP14379886A JPH0568216B2 JP H0568216 B2 JPH0568216 B2 JP H0568216B2 JP 61143798 A JP61143798 A JP 61143798A JP 14379886 A JP14379886 A JP 14379886A JP H0568216 B2 JPH0568216 B2 JP H0568216B2
- Authority
- JP
- Japan
- Prior art keywords
- gelatin
- acid
- jelly
- starch
- chewing
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
- 108010010803 Gelatin Proteins 0.000 claims description 31
- 229920000159 gelatin Polymers 0.000 claims description 31
- 239000008273 gelatin Substances 0.000 claims description 31
- 235000019322 gelatine Nutrition 0.000 claims description 31
- 235000011852 gelatine desserts Nutrition 0.000 claims description 31
- 229920002472 Starch Polymers 0.000 claims description 23
- 235000019698 starch Nutrition 0.000 claims description 23
- 239000008107 starch Substances 0.000 claims description 23
- 235000015110 jellies Nutrition 0.000 claims description 21
- 239000008274 jelly Substances 0.000 claims description 20
- 235000000346 sugar Nutrition 0.000 claims description 19
- 230000001055 chewing effect Effects 0.000 claims description 10
- 239000000203 mixture Substances 0.000 claims description 7
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 claims description 6
- 239000003513 alkali Substances 0.000 claims description 2
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 claims 2
- WNLRTRBMVRJNCN-UHFFFAOYSA-N adipic acid Chemical compound OC(=O)CCCCC(O)=O WNLRTRBMVRJNCN-UHFFFAOYSA-N 0.000 claims 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims 1
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 claims 1
- GRYLNZFGIOXLOG-UHFFFAOYSA-N Nitric acid Chemical compound O[N+]([O-])=O GRYLNZFGIOXLOG-UHFFFAOYSA-N 0.000 claims 1
- QAOWNCQODCNURD-UHFFFAOYSA-L Sulfate Chemical compound [O-]S([O-])(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-L 0.000 claims 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 claims 1
- 235000011054 acetic acid Nutrition 0.000 claims 1
- 239000001361 adipic acid Substances 0.000 claims 1
- 235000011037 adipic acid Nutrition 0.000 claims 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 claims 1
- 239000011668 ascorbic acid Substances 0.000 claims 1
- 235000010323 ascorbic acid Nutrition 0.000 claims 1
- 229960005070 ascorbic acid Drugs 0.000 claims 1
- 235000015165 citric acid Nutrition 0.000 claims 1
- 239000004310 lactic acid Substances 0.000 claims 1
- 235000014655 lactic acid Nutrition 0.000 claims 1
- 239000001630 malic acid Substances 0.000 claims 1
- 235000011090 malic acid Nutrition 0.000 claims 1
- 229910017604 nitric acid Inorganic materials 0.000 claims 1
- 239000003002 pH adjusting agent Substances 0.000 claims 1
- 235000011007 phosphoric acid Nutrition 0.000 claims 1
- 229910001414 potassium ion Inorganic materials 0.000 claims 1
- 229910001415 sodium ion Inorganic materials 0.000 claims 1
- 239000011975 tartaric acid Substances 0.000 claims 1
- 235000002906 tartaric acid Nutrition 0.000 claims 1
- 235000019640 taste Nutrition 0.000 description 3
- 229920001353 Dextrin Polymers 0.000 description 2
- 239000004375 Dextrin Substances 0.000 description 2
- QAOWNCQODCNURD-UHFFFAOYSA-N Sulfuric acid Chemical compound OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 description 2
- 235000019425 dextrin Nutrition 0.000 description 2
- 239000002075 main ingredient Substances 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- -1 acidulants Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
Landscapes
- Grain Derivatives (AREA)
- Jellies, Jams, And Syrups (AREA)
Description
〔技術分野〕
この発明は、でんぷん糖および／またはでんぷ
んを主体とするゼラチンチユーイングゼリーに関
する。
〔背景技術〕
チユーイングゼリーは、比較的新しい食感を楽
しめて、常温で食することができ、しかも、長時
間にわたつて食感を楽しめてそのまま食べてしま
えるゼリーである。このため、近年よく食される
ようになつてきている。
チユーイングゼリーには、たとえば、でんぷん
糖、砂糖などを主体として含み、ゼラチンをゼリ
ー化して得られるものがある。この場合、適度な
食感、味、見かけ等を得るために、香料、酸味
料、色素等を添加したり、ゼラチン、糖の使用量
を変化させたりする必要がある。
ところで、消費者の嗜好の変化などにより、甘
味を抑えたもの、あるいは、ダイエツト性がある
ものが要求されている。
この要求を満たすものとして、低DE値のでん
ぷん糖やでんぷんを主体とするゼラチンゼリーが
考えられる。しかし、低DE値のでんぷん糖（低
DEデキストリンなど）を多量に用いると、ゼラ
チン液とでんぷん糖の液の相溶性が悪いため、二
層分離したり、濁つたりして、弾力がなくなり、
安定なゼリーができないことがある。また、高
DE値のでんぷん糖（ブドウ糖など）を用いた場
合やでんぷんを多量に用いた場合も同様に安定な
ゼリーができないことがある。これは、ゼラチ
ン、でんぷん糖および／またはでんぷんを混ぜ合
わすことによつて、それらのゲル化特性や粘性が
互いに打ち消し合うためであるといわれている。
このため、使用するでんぷん糖のDE値を変化さ
せたり、その使用量を制限したり、または、砂糖
などを併用したりしてその対策とするがそれでも
十分ではない。
甘味を抑えた安定なゼリーを作るためには、
使用するゼラチンを、より高粘度、高ゼリー
強度型のものに変えなければならない、
使用するゼラチンやでんぷん糖および／また
はでんぷんの濃度を変えるかあるいは併用をあ
きらめねばならない、
甘味を抑えるという目的からはずれるが、比
較的高いDE値のでんぷん糖を使用しなければ
ならない、
その他の物性面・処方面で不満足であつて
も、仕方なく不満足のまま作らなければならな
い、
などの問題があり、目的とする食感、味などに到
達することができなかつた。
〔発明の目的〕
この発明は、以上のことに鑑みて、比較的甘味
が強いものから、甘味やカロリーを抑えたものま
で、様々なゼラチンチユーイングゼリーを得るた
めに、でんぷん糖のDE値などの条件を広い範囲
で変えても、安定したゼリーを形成することがで
き、品質性能に優れるとともに、前記甘味などの
調整の幅が広いゼラチンチユーイングゼリーを提
供することを目的とする。
〔発明の開示〕
上記の目的を達成するために、発明者らは種々
検討を行つた。
でんぷん糖のDE値の影響を調べるために、糖
として水飴だけを用い、そのDE値を種々変えて、
硫酸処理ゼラチン・塩酸処理ゼラチン・アルカリ
処理ゼラチンをそれぞれ用いて、ゼラチンチユー
イングゼリー用のゼラチンミツクスを調製してゼ
リー化させ、安定なゼラチンゼリーが得られるか
どうかを調べた。その結果を第１表の試料No.１〜
６に示した。
[Technical Field] The present invention relates to gelatin chewing jelly containing starch sugar and/or starch as a main ingredient. [Background Art] Chewing jelly is a jelly that allows you to enjoy a relatively new texture, can be eaten at room temperature, and can be eaten as is, enjoying the texture for a long time. For this reason, it has become a popular food in recent years. Chewing jelly contains, for example, starch sugar, sugar, etc. as a main ingredient and is obtained by jelly-forming gelatin. In this case, in order to obtain appropriate texture, taste, appearance, etc., it is necessary to add flavors, acidulants, pigments, etc., or to change the amounts of gelatin and sugar used. By the way, due to changes in consumer preferences, there is a demand for products with reduced sweetness or diet properties. Gelatin jelly containing starch sugar or starch with a low DE value may be considered as a product that satisfies this requirement. However, starch sugars with low DE values (low
If a large amount of DE dextrin (such as DE dextrin) is used, the gelatin solution and starch sugar solution are incompatible, resulting in two-layer separation, turbidity, and loss of elasticity.
Stable jelly may not be produced. Also, high
Similarly, if a starch sugar with a DE value (glucose, etc.) is used or a large amount of starch is used, stable jelly may not be made. This is said to be because by mixing gelatin, starch sugar and/or starch, their gelling properties and viscosity cancel each other out.
For this reason, countermeasures have been taken such as changing the DE value of the starch sugar used, limiting its usage, or using sugar in combination, but these measures are not sufficient. In order to make a stable jelly with less sweetness, it is necessary to change the gelatin used to one with a higher viscosity and higher jelly strength, or to change the concentration of the gelatin, starch sugar and/or starch used, or It is necessary to give up on the combination use, starch sugar with a relatively high DE value has to be used, although this goes beyond the purpose of suppressing sweetness, and even if other physical properties and formulations are unsatisfactory, there is no choice but to make it unsatisfactory. However, there were problems such as the need for the desired texture and taste to be achieved. [Purpose of the Invention] In view of the above, this invention aims to obtain a variety of gelatin chewing jellies, from relatively sweet ones to those with reduced sweetness and calories, by changing the DE value of starch sugar, etc. To provide a gelatin chewing jelly that can form a stable jelly even if the conditions are changed over a wide range, has excellent quality performance, and has a wide range of adjustment of sweetness, etc. [Disclosure of the Invention] In order to achieve the above object, the inventors conducted various studies. In order to investigate the influence of the DE value of starch sugar, we used only starch syrup as the sugar and varied its DE value.
Using sulfuric acid-treated gelatin, hydrochloric acid-treated gelatin, and alkali-treated gelatin, gelatin mixes for gelatin chewing jelly were prepared and jelly-formed, and it was investigated whether stable gelatin jelly could be obtained. The results are shown in Table 1 for sample No. 1~
6.
【表】【table】
【表】
△…ゼラチンミツクスが濁つたりして安定なゼラ
チンゼリーができなかつた。
×…ゼラチンミツクスが液の段階で二層に分離し
て安定なゼラチンゼリーができなかつた。
[Table] △: The gelatin mixture became cloudy and a stable gelatin jelly could not be produced.
×...The gelatin mix separated into two layers at the liquid stage, making it impossible to produce a stable gelatin jelly.
【表】【table】
【表】【table】
この発明のゼラチンチユーイングゼリーは、前
記した構成を備えていることにより、嗜好や性能
要求に合わせて、でんぷん糖のDE値が、比較的
高いものから、甘味やカロリーを抑えた低DE値
のものまで、また、でんぷん糖やでんぷんの量が
様々な比率のものでも、ゼラチンミツクスが濁つ
たり、二層に分離したりせず、安定なゼリーが形
成でき、広い範囲で品質性能に優れたゼラチンチ
ユーイングゼリーを提供できることになる。
The gelatin chewing jelly of the present invention has the above-described structure, so that it can be adjusted to suit tastes and performance requirements, from relatively high starch sugar DE values to low DE values with reduced sweetness and calories. The gelatin mixture does not become cloudy or separate into two layers, and stable jelly can be formed even with various ratios of starch sugar and starch, and it has excellent quality performance over a wide range. This means that we can provide gelatin chewing jelly.
Claims (1)
ゼラチンチユーイングゼリーにおいて、前記ゼラ
チンミツクスとして、DE値70以下のでんぷん糖
および／またはでんぷんを主体として、塩酸処理
ゼラチンまたは脱イオンされたアルカリ処理ゼラ
チンを含有し、下記の群から選ばれたPH調整剤
で、PH５以下にPH調整されてなり、硫酸イオン、
ナトリウムイオン、カリウムイオンが実質的に添
加されていないゼラチンミツクスを用いるゼラチ
ンチユーイングゼリー。 PH調整剤：塩酸、硝酸、リン酸、酢酸、アジピ
ン酸、乳酸、酒石酸、リンゴ酸、クエン酸、アス
コルビン酸。[Scope of Claims] 1. A gelatin chewing jelly obtained by jelly-forming gelatin mixture, wherein the gelatin mixture is mainly starch sugar and/or starch with a DE value of 70 or less, and gelatin treated with hydrochloric acid or deionized gelatin. It contains alkali-treated gelatin, which has been adjusted to PH5 or less with a PH adjusting agent selected from the following group, and contains sulfate ions,
A gelatin chewing jelly using gelatin mix to which substantially no sodium ions or potassium ions are added. PH regulators: hydrochloric acid, nitric acid, phosphoric acid, acetic acid, adipic acid, lactic acid, tartaric acid, malic acid, citric acid, ascorbic acid.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61143798A JPS63270A (en) | 1986-06-18 | 1986-06-18 | Gelatin jelly |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61143798A JPS63270A (en) | 1986-06-18 | 1986-06-18 | Gelatin jelly |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS63270A JPS63270A (en) | 1988-01-05 |
| JPH0568216B2 true JPH0568216B2 (en) | 1993-09-28 |
Family
ID=15347227
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP61143798A Granted JPS63270A (en) | 1986-06-18 | 1986-06-18 | Gelatin jelly |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS63270A (en) |
Families Citing this family (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS63276451A (en) * | 1987-05-09 | 1988-11-14 | Kanebo Ltd | Jelly and production thereof |
| CA2088356A1 (en) * | 1990-08-08 | 1992-02-09 | Koji Ogaki | Disaster relief robot and operation controller therefor |
| JP4816663B2 (en) * | 2008-03-07 | 2011-11-16 | ユーハ味覚糖株式会社 | Hard gummy candy and manufacturing method thereof |
| JP4725617B2 (en) * | 2008-08-22 | 2011-07-13 | ユーハ味覚糖株式会社 | Hard gummy candy and manufacturing method thereof |
| JP4725620B2 (en) * | 2008-08-28 | 2011-07-13 | ユーハ味覚糖株式会社 | Hard gummy candy and manufacturing method thereof |
| US10427733B2 (en) * | 2015-07-06 | 2019-10-01 | Topy Kogyo Kabushiki Kaisha | Crawler device and traveling apparatus |
| CN107922020B (en) * | 2015-07-06 | 2020-02-21 | 都美工业股份有限公司 | Traveling apparatus and control method thereof |
| JP6695974B2 (en) * | 2016-07-04 | 2020-05-20 | トピー工業株式会社 | Running body |
-
1986
- 1986-06-18 JP JP61143798A patent/JPS63270A/en active Granted
Non-Patent Citations (6)
| Title |
|---|
| CONFECTIONERY PRODUCTION=1976 * |
| KIRK-OTHMER ENCYCLOPEDIA OF CHEMICAL TECHNOLOGY=1980 * |
| MANUFACTURING CONFECTIONER=1985 * |
| SUGAR CONFECTIONERY AND CHOCOLATE MANUFACTURE=1973 * |
| THE MANUFACTURING CONFECTIONER=1985 * |
| THE SCIENCE AND TECHNOLOGY OF GELATIN=1977 * |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS63270A (en) | 1988-01-05 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| EXPY | Cancellation because of completion of term |