KR102539253B1 - Method for producing gel composition - Google Patents
Method for producing gel composition Download PDFInfo
- Publication number
- KR102539253B1 KR102539253B1 KR1020227020491A KR20227020491A KR102539253B1 KR 102539253 B1 KR102539253 B1 KR 102539253B1 KR 1020227020491 A KR1020227020491 A KR 1020227020491A KR 20227020491 A KR20227020491 A KR 20227020491A KR 102539253 B1 KR102539253 B1 KR 102539253B1
- Authority
- KR
- South Korea
- Prior art keywords
- mass
- gel composition
- gelatin
- gel
- parts
- Prior art date
Links
- 239000000203 mixture Substances 0.000 title claims abstract description 122
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 34
- 239000000499 gel Substances 0.000 claims abstract description 150
- 229920000159 gelatin Polymers 0.000 claims abstract description 100
- 108010010803 Gelatin Proteins 0.000 claims abstract description 95
- 239000008273 gelatin Substances 0.000 claims abstract description 95
- 235000019322 gelatine Nutrition 0.000 claims abstract description 95
- 235000011852 gelatine desserts Nutrition 0.000 claims abstract description 95
- 235000012208 gluconic acid Nutrition 0.000 claims abstract description 78
- 239000000243 solution Substances 0.000 claims abstract description 54
- 239000007864 aqueous solution Substances 0.000 claims abstract description 47
- 239000012141 concentrate Substances 0.000 claims abstract description 46
- 238000001816 cooling Methods 0.000 claims abstract description 20
- 235000009508 confectionery Nutrition 0.000 claims description 41
- RGHNJXZEOKUKBD-SQOUGZDYSA-N D-gluconic acid Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C(O)=O RGHNJXZEOKUKBD-SQOUGZDYSA-N 0.000 claims description 38
- PHOQVHQSTUBQQK-SQOUGZDYSA-N D-glucono-1,5-lactone Chemical compound OC[C@H]1OC(=O)[C@H](O)[C@@H](O)[C@@H]1O PHOQVHQSTUBQQK-SQOUGZDYSA-N 0.000 claims description 22
- 235000012209 glucono delta-lactone Nutrition 0.000 claims description 21
- 239000000182 glucono-delta-lactone Substances 0.000 claims description 21
- 229960003681 gluconolactone Drugs 0.000 claims description 21
- RGHNJXZEOKUKBD-UHFFFAOYSA-N D-gluconic acid Natural products OCC(O)C(O)C(O)C(O)C(O)=O RGHNJXZEOKUKBD-UHFFFAOYSA-N 0.000 claims description 19
- 239000000174 gluconic acid Substances 0.000 claims description 19
- 229910052500 inorganic mineral Inorganic materials 0.000 claims description 13
- 235000010755 mineral Nutrition 0.000 claims description 13
- 239000011707 mineral Substances 0.000 claims description 13
- RGHNJXZEOKUKBD-SQOUGZDYSA-M D-gluconate Chemical class OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O RGHNJXZEOKUKBD-SQOUGZDYSA-M 0.000 claims description 10
- AEQDJSLRWYMAQI-UHFFFAOYSA-N 2,3,9,10-tetramethoxy-6,8,13,13a-tetrahydro-5H-isoquinolino[2,1-b]isoquinoline Chemical compound C1CN2CC(C(=C(OC)C=C3)OC)=C3CC2C2=C1C=C(OC)C(OC)=C2 AEQDJSLRWYMAQI-UHFFFAOYSA-N 0.000 claims description 9
- 239000000176 sodium gluconate Substances 0.000 claims description 9
- 235000012207 sodium gluconate Nutrition 0.000 claims description 9
- 229940005574 sodium gluconate Drugs 0.000 claims description 9
- HLCFGWHYROZGBI-JJKGCWMISA-M Potassium gluconate Chemical compound [K+].OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O HLCFGWHYROZGBI-JJKGCWMISA-M 0.000 claims description 8
- 239000004224 potassium gluconate Substances 0.000 claims description 8
- 235000013926 potassium gluconate Nutrition 0.000 claims description 8
- 229960003189 potassium gluconate Drugs 0.000 claims description 8
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims description 4
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 4
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 claims description 4
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- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 claims description 3
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- 238000010438 heat treatment Methods 0.000 description 26
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- 229930006000 Sucrose Natural products 0.000 description 23
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- 230000000052 comparative effect Effects 0.000 description 21
- 230000014759 maintenance of location Effects 0.000 description 19
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- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 17
- 229940093915 gynecological organic acid Drugs 0.000 description 12
- 235000015110 jellies Nutrition 0.000 description 12
- 235000005985 organic acids Nutrition 0.000 description 12
- 239000008274 jelly Substances 0.000 description 11
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- 239000000796 flavoring agent Substances 0.000 description 9
- 238000000034 method Methods 0.000 description 9
- 150000008163 sugars Chemical class 0.000 description 9
- 235000019634 flavors Nutrition 0.000 description 8
- 229940050410 gluconate Drugs 0.000 description 8
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 7
- 239000002253 acid Substances 0.000 description 7
- -1 calcium Chemical class 0.000 description 7
- 238000010790 dilution Methods 0.000 description 7
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- 239000002245 particle Substances 0.000 description 6
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- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 5
- 241000283690 Bos taurus Species 0.000 description 5
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- 238000011156 evaluation Methods 0.000 description 5
- 230000036541 health Effects 0.000 description 5
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 5
- 239000000047 product Substances 0.000 description 5
- 239000000811 xylitol Substances 0.000 description 5
- 235000010447 xylitol Nutrition 0.000 description 5
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 5
- 229960002675 xylitol Drugs 0.000 description 5
- 240000008042 Zea mays Species 0.000 description 4
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 4
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 4
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 4
- 235000005822 corn Nutrition 0.000 description 4
- 230000006866 deterioration Effects 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 238000001879 gelation Methods 0.000 description 4
- 239000003349 gelling agent Substances 0.000 description 4
- 230000035515 penetration Effects 0.000 description 4
- 230000008569 process Effects 0.000 description 4
- 150000003839 salts Chemical class 0.000 description 4
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 4
- 229930091371 Fructose Natural products 0.000 description 3
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 3
- 239000005715 Fructose Substances 0.000 description 3
- 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 3
- 239000004743 Polypropylene Substances 0.000 description 3
- 108010009736 Protein Hydrolysates Proteins 0.000 description 3
- 241000282887 Suidae Species 0.000 description 3
- 238000004458 analytical method Methods 0.000 description 3
- 238000011049 filling Methods 0.000 description 3
- 239000008103 glucose Substances 0.000 description 3
- 150000004676 glycans Chemical class 0.000 description 3
- 235000010449 maltitol Nutrition 0.000 description 3
- 239000000845 maltitol Substances 0.000 description 3
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 description 3
- 229940035436 maltitol Drugs 0.000 description 3
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- 241000251468 Actinopterygii Species 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
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- 230000002421 anti-septic effect Effects 0.000 description 2
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- 239000003205 fragrance Substances 0.000 description 2
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- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
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- QEEAPRPFLLJWCF-UHFFFAOYSA-K potassium citrate (anhydrous) Chemical compound [K+].[K+].[K+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O QEEAPRPFLLJWCF-UHFFFAOYSA-K 0.000 description 2
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- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 description 1
- 241000208140 Acer Species 0.000 description 1
- 229920001817 Agar Polymers 0.000 description 1
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 1
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- 241001474374 Blennius Species 0.000 description 1
- 241000207199 Citrus Species 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 239000001879 Curdlan Substances 0.000 description 1
- 229920002558 Curdlan Polymers 0.000 description 1
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 1
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
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- 244000236655 Diospyros kaki Species 0.000 description 1
- 239000004386 Erythritol Substances 0.000 description 1
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 229920002148 Gellan gum Polymers 0.000 description 1
- 229920002907 Guar gum Polymers 0.000 description 1
- 241000155247 Ixos Species 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- 229920000161 Locust bean gum Polymers 0.000 description 1
- 240000003183 Manihot esculenta Species 0.000 description 1
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
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- 101150032799 PE15 gene Proteins 0.000 description 1
- 239000004698 Polyethylene Substances 0.000 description 1
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- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 230000006750 UV protection Effects 0.000 description 1
- 230000001464 adherent effect Effects 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 235000010419 agar Nutrition 0.000 description 1
- 150000001298 alcohols Chemical class 0.000 description 1
- 229910052782 aluminium Inorganic materials 0.000 description 1
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
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- 229960005070 ascorbic acid Drugs 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
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- 229940050931 potassium citrate monohydrate Drugs 0.000 description 1
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- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
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Abstract
유기산을 고함유하는 겔상 조성물을 제조하는 방법의 제공.
다음의 공정 (1) ∼ (3) :
(1) 글루콘산류를 함유하는 수용액을 농축하여, 농축액을 얻는 공정
(2) 상기 공정 (1) 에서 얻어진 농축액에 젤라틴을 첨가하여, 젤라틴 겔 용액을 얻는 공정
(3) 상기 공정 (2) 에서 얻어진 젤라틴 겔 용액을 냉각하는 공정
을 포함하는, 겔상 조성물의 제조 방법.Provision of a method for producing a gel composition containing a high amount of organic acid.
The following steps (1) to (3):
(1) Step of concentrating an aqueous solution containing gluconic acids to obtain a concentrate
(2) A step of obtaining a gelatin gel solution by adding gelatin to the concentrate obtained in step (1) above
(3) Step of cooling the gelatin gel solution obtained in step (2) above
A method for producing a gel composition comprising a.
Description
본 발명은, 글루콘산류를 고함유하는 겔상 조성물의 제조 방법에 관한 것이다.The present invention relates to a method for producing a gel composition containing a high amount of gluconic acids.
구미 캔디 등의 젤라틴을 사용하여 만드는 겔상의 조성물은, 일반적으로, 당류 함유 수용액을 가열 농축한 후에 젤라틴을 첨가하고, 이어서 산미료인 유기산을 수용액으로서 첨가하고, 냉각, 고형화하여 제조된다 (예를 들어, 특허문헌 1). 겔상 조성물의 제조 공정에 있어서, 젤라틴을 당류 함유 수용액을 농축한 후에 첨가하는 이유는, 젤라틴의 열열화를 피하기 위해서이며, 또, 유기산을 마지막으로 첨가하는 이유는, 저 pH 에서의 젤라틴의 열화를 피하기 위해서이다.A gelatinous composition made using gelatin such as gummy candy is generally prepared by heating and concentrating a saccharide-containing aqueous solution, then adding gelatin, then adding an organic acid as an acidulant as an aqueous solution, followed by cooling and solidifying (e.g. , Patent Document 1). In the production process of the gel 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 an organic acid is added last is to prevent deterioration of gelatin at low pH. It is to avoid.
종래, 겔상 조성물에는 산미를 고려하여 유기산이 1 질량％ 정도 배합되는 경우가 많지만, 예를 들어, 시트르산에 대해 운동 후의 섭취에 의해 혈중 락트산의 제거를 촉진하는 효과가 확인되는 등 유기산의 건강 기능이 밝혀지는 것에 수반하여, 그것을 유효 활용하는 시도가 이루어지고 있다.Conventionally, in gel compositions, organic acids are often blended in an amount of about 1% by mass in consideration of acidity. For example, the health function of organic acids has been confirmed, for example, the effect of promoting the elimination of lactic acid in the blood by ingestion of citric acid after exercise has been confirmed. Along with the discovery, attempts are being made to effectively utilize it.
본 발명은, 다음의 공정 (1) ∼ (3) : In the present invention, the following steps (1) to (3):
(1) 글루콘산류를 함유하는 수용액을 농축하여, 농축액을 얻는 공정(1) Step of concentrating an aqueous solution containing gluconic acids to obtain a concentrate
(2) 상기 공정 (1) 에서 얻어진 농축액에 젤라틴을 첨가하여, 젤라틴 겔 용액을 얻는 공정(2) A step of obtaining a gelatin gel solution by adding gelatin to the concentrate obtained in step (1) above
(3) 상기 공정 (2) 에서 얻어진 젤라틴 겔 용액을 냉각하는 공정(3) Step of cooling the gelatin gel solution obtained in step (2) above
을 포함하는, 겔상 조성물의 제조 방법을 제공하는 것이다.It is to provide a method for producing a gel composition comprising a.
또, 본 발명은, 10 ∼ 70 질량％ 의 글루콘산류와 젤라틴을 함유하는 겔상 조성물을 제공하는 것이다.Moreover, this invention provides the gel composition containing 10-70 mass % of gluconic acids and gelatin.
그러나, 본 발명자가 유기산을 고농도로 포함하는 겔상 조성물을 얻기 위하여, 일반적인 제조 방법에 준거하여 제조한 바, 계 중의 물이 과잉이 되어 문제를 일으켰다. 이것은, 겔상 조성물의 제조 공정에서는, 젤라틴의 첨가 후에 유기산을 분산 가능하게 하기 위하여 수용액으로서 유기산을 첨가할 필요가 있지만, 유기산을 고배합하려면 다량의 유기산 수용액을 첨가해야 하는 점에서, 상기 서술한 바와 같이 젤라틴의 첨가 후에는 가열 농축할 수 없는 것에서 기인하는 것이다. 한편, 당해 문제를 회피하기 위하여, 젤라틴 첨가 전의 당류 함유 수용액의 가열 농축 시에 규정의 수분을 증발시키는 것을 시도했지만 실질적으로 겔상 조성물의 제조는 곤란하였다 (후기 비교예 1 ∼ 4 를 참조).However, in order to obtain a gel composition containing an organic acid at a high concentration by the inventors of the present invention, a problem was caused when the water in the system was excessive when it was produced in accordance with a general production method. This is as described above in that, in the manufacturing process of the gel composition, it is necessary to add an organic acid as an aqueous solution in order to make the organic acid disperseable after the addition of gelatin, but a large amount of organic acid aqueous solution must be added to mix the organic acid in a large amount. Likewise, it is due to the fact that it cannot be concentrated by heating after the addition of gelatin. On the other hand, in order to avoid the problem, an attempt was made to evaporate the specified water content during heating and concentration of the saccharide-containing aqueous solution before adding gelatin, but it was difficult to produce a gel composition in practice (see Comparative Examples 1 to 4 later).
따라서, 본 발명은, 유기산을 고함유하는 겔상 조성물을 제조하는 방법을 제공하고자 하는 것이다.Therefore, the present invention is intended to provide a method for producing a gel composition containing a high amount of organic acid.
본 발명자는, 겔상 조성물 원료의 배합 순서 및 유기산의 종류에 주목하여 검토한 바, 유기산 수용액을 마지막으로 첨가하는 것이 아니라, 유기산을 젤라틴보다 전에 배합하여, 유기산 함유 수용액을 농축하는 것, 이때, 유기산으로서 시트르산을 사용하면 젤라틴 열화를 일으켜 겔상 조성물의 보형을 할 수 없고 끈적임도 생기지만, 글루콘산류를 사용하면 보형성이 양호한 겔상 조성물을 제조할 수 있는 것을 알아냈다.The present inventors studied, paying attention to the mixing order of the gel composition raw materials and the type of organic acid, and found that the organic acid aqueous solution was not added last, but the organic acid was blended before gelatin to concentrate the organic acid-containing aqueous solution. It was found that using citric acid as the agent causes gelatin deterioration, making it impossible to shape the gel composition and causing stickiness, but using gluconic acids can produce a gel composition with good shape retention.
본 발명에 의하면, 글루콘산류를 고배합하는 것이 가능해지고, 보형성이 양호한 글루콘산류를 고함유하는 겔상 조성물을 제공할 수 있다.ADVANTAGE OF THE INVENTION According to this invention, it becomes possible to mix|blend a large amount of gluconic acids, and it is possible to provide a gel composition containing a large amount of gluconic acids with good shape retention.
본 발명의 겔상 조성물의 제조 방법은, 다음의 공정 (1) ∼ (3) : The method for producing the gel composition of the present invention includes the following steps (1) to (3):
(1) 글루콘산류를 함유하는 수용액을 농축하여, 농축액을 얻는 공정(1) Step of concentrating an aqueous solution containing gluconic acids to obtain a concentrate
(2) 상기 공정 (1) 에서 얻어진 농축액에 젤라틴을 첨가하여, 젤라틴 겔 용액을 얻는 공정(2) A step of obtaining a gelatin gel solution by adding gelatin to the concentrate obtained in step (1) above
(3) 상기 공정 (2) 에서 얻어진 젤라틴 겔 용액을 냉각하는 공정, 을 갖는다.(3) It has the process of cooling the gelatin gel solution obtained in the said process (2).
본 발명에 있어서, 겔상 조성물은, 젤라틴의 응고 (겔화) 특성을 이용하여 원료 성분을 굳힌 조성물이다. 본 발명의 겔상 조성물은, 60 ℃ 미만의 온도에서 수분이 30 질량％ 이하로, 형상이 유지되고 있는 것이다. 겔상 조성물의 예로서, 구미 캔디, 젤리 등의 젤리 과자를 들 수 있다. 그 중에서도, 본 발명의효과를 향수하기 쉬운 점으로부터, 바람직하게는 구미 캔디이다.In the present invention, the gel composition is a composition in which raw material components are hardened by taking advantage of the coagulation (gelation) properties of gelatin. The gel composition of the present invention has a water content of 30% by mass or less at a temperature of less than 60°C, and the shape is maintained. Examples of the gel composition include gummy confectionery such as gummy candy and jellies. Among them, gummy candies are preferred because of the ease of enjoying the effects of the present invention.
〔공정 (1)〕[Step (1)]
본 공정은, 글루콘산류를 함유하는 수용액을 농축하여, 농축액을 얻는 공정이다.This step is a step of concentrating an aqueous solution containing gluconic acids to obtain a concentrate.
본 발명에 있어서 글루콘산류는, 글루콘산, 글루코노델타락톤 및 글루콘산염으로부터 선택된다. 글루코노델타락톤은, 글루콘산으로부터 1 분자의 물이 탈수된 분자 내 에스테르이다. 글루콘산의 염으로는, 예를 들어, 나트륨, 칼륨 등의 알칼리 금속과의 염 ; 칼슘 등의 알칼리 토금속과의 염, 마그네슘염을 들 수 있다. 이 중, 알칼리 금속 또는 알칼리 토금속과의 염이 바람직하다.In the present invention, gluconic acids are selected from gluconic acid, gluconodeltalactone and gluconate. Gluconodeltalactone is an intramolecular ester obtained by dehydration of 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 are mentioned. Among them, salts with alkali metals or alkaline earth metals are preferred.
글루콘산류는, 용매화물이어도 되고 무용매화물이어도 되고, 어느 것이나 포함된다. 용매화물의 바람직한 예로는, 수화물이나 알코올화물을 들 수 있다.Gluconic acid may be a solvate or a non-solvate, and both are included. Preferred examples of the solvate include hydrates and alcohol compounds.
글루콘산류는, 각각 단독으로 사용해도 되고, 2 종류 이상을 조합하여 사용해도 된다. 그 중에서도, 얻어지는 겔상 조성물의 보형성의 관점 및 풍미 안정성의 관점에서, 글루콘산염, 혹은 글루콘산 및/또는 글루코노델타락톤과 글루콘산염의 조합을 사용하는 것이 바람직하다.Gluconic acids may be used independently, respectively, or may be used in combination of two or more types. Among them, it is preferable to use a gluconate or a combination of gluconic acid and/or gluconodeltalactone and a gluconate from the viewpoint of shape retention and flavor stability of the resulting gel composition.
글루콘산류를 함유하는 수용액에 있어서, 글루콘산류는, 겔상 조성물의 질량에 대해, 건강 기능을 발휘하는 양의 글루콘산류를 효율적으로 섭취 가능한 조성물을 얻기 위한 관점에서, 10 질량％ 이상, 또한 20 질량％ 이상이 되도록 함유시키는 것이 바람직하고, 또, 겔화에 필요한 양의 겔화제나 질이 양호한 감미를 얻기 위해서 필요한 양의 당질을 배합하는 관점에서, 70 질량％ 이하, 또한 60 질량％ 이하, 또한 50 질량％ 이하, 또한 40 질량％ 이하가 되도록 함유시키는 것이 바람직하다.In the aqueous solution containing gluconic acids, the amount of gluconic acids relative to the mass of the gel composition is 10% by mass or more, from the viewpoint of obtaining a composition capable of efficiently ingesting gluconic acids in an amount that exerts a health function, and It is preferably contained so as to be 20% by mass or more, and from the viewpoint of blending a gelling agent in an amount necessary for gelation and a saccharide in an amount necessary to obtain a high-quality sweetness, 70% by mass or less, further 60% by mass or less, and It is preferable to make it contain so that it may become 50 mass % or less, and also 40 mass % or less.
본 명세서에 있어서, 글루콘산류의 함유량은 글루콘산 환산량이다.In this specification, content of gluconic acids is a gluconic acid conversion amount.
글루콘산류를 함유하는 수용액에 있어서, 글루콘산류는, 겔상 조성물의 질량에 대해, 바람직하게는 10 ∼ 70 질량％, 보다 바람직하게는 10 ∼ 60 질량％, 더욱 바람직하게는 10 ∼ 50 질량％, 더욱 바람직하게는 20 ∼ 40 질량％ 가 되도록 함유시키는 것이 바람직하다.In an aqueous solution containing gluconic acids, the amount of gluconic acids is preferably 10 to 70% by mass, more preferably 10 to 60% by mass, still more preferably 10 to 50% by mass, based on the mass of the gel composition. , more preferably 20 to 40% by mass.
본 발명에 있어서, 글루콘산류의 함유량은, 시판 효소 키트법으로 구할 수 있다. 키트에 제공한 시료는, 예를 들어, 겔상 조성물을 1 g 채취하여 물 9 g 을 첨가하고, 80 ℃ 의 수욕 중에서 10 분간 가온하여 용해한 후, 상온까지 냉각하고 또한 물로 적절히 희석한 것을 사용한다. 또한, 시판 효소 키트는, 베링거 만하임사 제조의 F 키트를 사용할 수 있다.In the present invention, the content of gluconic acids can be determined by a commercially available enzyme kit method. As the sample provided in the kit, for example, 1 g of the gel composition is taken, 9 g of water is added, dissolved by heating in a water bath at 80 ° C. for 10 minutes, cooled to room temperature, and diluted appropriately with water. In addition, as a commercially available enzyme kit, Boehringer Mannheim's F kit can be used.
글루콘산류를 함유하는 수용액은, 수분 활성을 저하시켜 겔상 조성물의 보존성을 향상시키는 관점, 겔상 조성물의 풍미의 관점, 후술하는 젤라틴 겔 용액의 충전 공정을 실시할 때의 젤라틴 겔 용액의 점도를 조정하는 관점에서, 추가로 당질을 함유하는 것이 바람직하다. 당질로는, 당류, 다당, 당알코올, 전분 가수분해물, 당밀 등을 들 수 있다.The aqueous solution containing gluconic acids reduces the water activity and improves the storage stability of the gel composition, the flavor of the gel composition, and the viscosity of the gelatin gel solution when performing the filling step of the gelatin gel solution described later. From the viewpoint of doing so, it is preferable to further contain saccharide. Sugars, polysaccharides, sugar alcohols, starch hydrolysates, molasses, etc. are mentioned as a saccharide.
당류는, 단당 (포도당, 과당 등), 이당 (자당, 맥아당, 락토오스 등), 이성화당, 봉밀, 메이플 슈거 등을 들 수 있다.Examples of saccharides include monosaccharides (eg, glucose and fructose), disaccharides (eg, sucrose, maltose, and lactose), isomerized sugar, honey, and maple sugar.
다당은, 올리고당, 전분, 가공 전분 등을 들 수 있다.Examples of the polysaccharide include oligosaccharides, starch, and processed starch.
당알코올은, 말티톨, 환원 맥아당 물엿, 에리트리톨, 자일리톨, 소르비톨 등을 들 수 있다.As for sugar alcohol, maltitol, reduced maltose starch syrup, erythritol, xylitol, sorbitol, etc. are mentioned.
전분 가수분해물은, 콘 스타치, 소맥 전분, 마령서 전분, 감저 전분, 타피오카 전분, 쌀 등의 전분을 가수분해한 것이며, 예를 들어, 물엿, 콘 시럽, 덱스트린, 전분 등을 들 수 있다.Starch hydrolyzate is obtained by hydrolyzing starch such as corn starch, wheat starch, maryeongseo starch, persimmon starch, tapioca starch, and rice, and examples thereof include starch syrup, corn syrup, dextrin, and starch.
당밀은, 정당 공정의 부산물이며, 자당을 분리한 잔액이다.Molasses is a by-product of sugar sugar processing and is the remainder after separating sucrose.
당질은, 각각 단독으로 사용해도 되고, 2 종류 이상을 조합하여 사용해도 된다.Carbohydrates may be used individually, respectively, or may be used in combination of two or more types.
그 중에서도, 겔상 조성물의 식감 및 풍미의 관점에서, 당류 및 전분 가수분해물에서 선택되는 1 종 이상이 바람직하고, 포도당, 과당, 자당, 물엿, 콘 시럽 및 봉밀에서 선택되는 1 종 이상이 보다 바람직하다. 또, 보존 안정성의 관점에서, 당알코올이 바람직하고, 말티톨, 환원 맥아당 물엿, 자일리톨이 보다 바람직하다.Among them, from the viewpoint of texture and flavor of the gel composition, at least one selected from sugars and starch hydrolysates is preferable, and at least one selected from glucose, fructose, sucrose, starch syrup, corn syrup, and seaweed is more preferable. . Moreover, from a viewpoint of storage stability, sugar alcohol is preferable, and maltitol, reduced malt sugar syrup, and xylitol are more preferable.
글루콘산류를 함유하는 수용액에 있어서, 당질은, 겔상 조성물의 질량에 대해, 건강 기능을 발휘하는 양의 글루콘산류를 효율적으로 섭취 가능한 조성물을 얻기 위한 관점에서, 63.5 질량％ 이하, 또한 54 질량％ 이하가 되도록 함유시키는 것이 바람직하고, 또, 방부·방미성의 관점에서, 6.5 질량％ 이상, 또한 25.5 질량％ 이상, 또한 35 질량％ 이상이 되도록 함유시키는 것이 바람직하다.In the aqueous solution containing gluconic acids, the sugar content is 63.5% by mass or less and 54% by mass, from the viewpoint of obtaining a composition capable of efficiently ingesting gluconic acids in an amount that exerts a health function, relative to the mass of the gel composition. It is preferably contained so as to be % or less, and from the viewpoint of antiseptic and antiseptic properties, it is preferably contained so that it is 6.5 mass% or more, further 25.5 mass% or more, and further 35 mass% or more.
글루콘산류를 함유하는 수용액에 있어서, 당질은, 겔상 조성물의 질량에 대해, 바람직하게는 6.5 ∼ 63.5 질량％, 보다 바람직하게는 25.5 ∼ 63.5 질량％, 더욱 바람직하게는 35 ∼ 54 질량％ 가 되도록 함유시키는 것이 바람직하다.In the aqueous solution containing gluconic acids, the amount of sugar is preferably 6.5 to 63.5% by mass, more preferably 25.5 to 63.5% by mass, still more preferably 35 to 54% by mass, based on the mass of the gel composition. It is preferable to contain.
글루콘산류를 함유하는 수용액은, 추가로 젤라틴 이외의 겔화제를 함유해도 된다.The aqueous solution containing gluconic acids may further contain a gelling agent other than gelatin.
겔화제로는, 한천, 펙틴, 젤란검, 카라기난, 로커스트빈검, 잔탄검, 구아검, 타라검, 트라간트검, 커들란, 알긴산나트륨 등을 들 수 있다.Examples of the gelling agent include agar, pectin, gellan gum, carrageenan, locust bean gum, xanthan gum, guar gum, tara gum, tragant gum, curdlan, and sodium alginate.
젤라틴 이외의 겔화제의 함유량은, 본 발명의 목적을 저해하지 않는 범위 내에서 적절히 설정할 수 있다.The content of the gelling agent other than gelatin can be appropriately set within a range not impairing the object of the present invention.
글루콘산류를 함유하는 수용액의 농축은, 가열 농축, 감압 농축 등의 공지된 수단에 의해 실시할 수 있다. 가열 농축하는 경우, 글루콘산류를 함유하는 수용액의 가열 온도는 품온으로서, 눌어붙음 방지의 관점에서, 140 ℃ 이하가 바람직하고, 또, 농축 시간 단축의 관점에서, 50 ℃ 이상이 바람직하고, 보다 바람직하게는 60 ℃ 이상, 더욱 바람직하게는 70 ℃ 이상, 특히 바람직하게는 75 ℃ 이상이다.Concentration of the aqueous solution containing gluconic acids can be performed by known means such as concentration by heating or concentration under reduced pressure. When heating and concentrating, the heating temperature of the aqueous solution containing gluconic acids is preferably 140 ° C. or lower from the viewpoint of preventing seizure, and preferably 50 ° C. or higher from the viewpoint of shortening the concentration time. It is preferably 60°C or higher, more preferably 70°C or higher, and particularly preferably 75°C or higher.
또, 감압 농축하는 경우에는, 더욱 가열 온도를 저하시킬 수 있고, 바람직하게는 120 ℃ 이하, 더욱 바람직하게는 100 ℃ 이하, 특히 바람직하게는 95 ℃ 이하로 할 수 있다.In the case of concentration under reduced pressure, the heating temperature can be further reduced, preferably 120°C or lower, more preferably 100°C or lower, and particularly preferably 95°C or lower.
그리고, 농축 시간은, 처리 스케일에 따라 상이한데, 10 분 이상이 바람직하고, 15 분 이상이 보다 바람직하고, 20 분 이상이 더욱 바람직하고, 또, 60 분 이하가 바람직하고, 50 분 이하가 보다 바람직하고, 40 분 이하가 더욱 바람직하다.The concentration time differs depending on the processing scale, but is preferably 10 minutes or longer, more preferably 15 minutes or longer, still more preferably 20 minutes or longer, more preferably 60 minutes or shorter, and more preferably 50 minutes or shorter. It is preferable, and 40 minutes or less is more preferable.
농축은, 얻어지는 겔상 조성물의 보형성의 관점에서, 글루콘산류를 함유하는 수용액을 농축한 농축액의 고형분 함량이 73 질량％ 이상이 될 때까지 실시하는 것이 바람직하고, 또한 81 질량％ 이상, 또한 85.0 질량％ 이상이 될 때까지 실시하는 것이 바람직하다. 여기서, 본 명세서에 있어서의 고형분 함량이란, 고형분의 질량과 농축액의 질량의 비 [(고형분 질량)/(농축액 질량) × 100] 로 나타내는 값이다. 또한, 고형분의 질량은, 물, 성분 유래의 물을 제외함으로써 계산할 수 있다.From the viewpoint of the shape retention of the gel composition to be obtained, the concentration is preferably performed until the solid content of the concentrate obtained by concentrating the aqueous solution containing gluconic acids is 73% by mass or more, further 81% by mass or more, and further 85.0% by mass. It is preferable to carry out until it becomes more than mass %. Here, the solid content in this specification is a value represented by the ratio of the mass of the solid content to the mass of the concentrate [(solid content mass) / (concentrate mass) × 100]. In addition, the mass of solid content can be calculated by excluding water and water derived from components.
농축액은, 다음 공정 (2) 에 있어서 첨가하는 젤라틴의 열열화를 피하기 위해, 냉각하는 것이 바람직하다. 냉각 후의 농축액의 온도는, 바람직하게는 100 ℃ 이하이며, 보다 바람직하게는 90 ℃ 이하, 더욱 바람직하게는 85 ℃ 이하, 특히 바람직하게는 80 ℃ 이하이며, 또, 다음 공정 (2) 에 있어서 첨가하는 젤라틴의 분산성을 높이는 관점에서, 40 ℃ 이상이 바람직하고, 50 ℃ 이상이 보다 바람직하고, 60 ℃ 이상이 더욱 바람직하다.The concentrate is preferably cooled in order to avoid thermal deterioration of the gelatin added in the next step (2). The temperature of the concentrate after cooling is preferably 100°C or less, more preferably 90°C or less, even more preferably 85°C or less, particularly preferably 80°C or less, and added in the next step (2). From the viewpoint of enhancing the dispersibility of the gelatin to be treated, the temperature is preferably 40°C or higher, more preferably 50°C or higher, and still more preferably 60°C or higher.
냉각 후의 농축액의 온도는, 바람직하게는 40 ℃ ∼ 100 ℃, 보다 바람직하게는 50 ℃ ∼ 90 ℃, 더욱 바람직하게는 50 ℃ ∼ 85 ℃, 더욱 바람직하게는 60 ℃ ∼ 80 ℃ 이다.The temperature of the concentrate 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.
〔공정 (2)〕[Step (2)]
본 공정은, 공정 (1) 에서 얻어진 농축액에, 젤라틴을 첨가하여, 젤라틴 겔 용액을 얻는 공정이다. 본 발명의 젤라틴 겔 용액은, 60 ℃ 이상의 온도에서 수분이 30 질량％ 이하이고, 유동성이 있는 용액이다.This step is a step of obtaining a gelatin gel solution by adding gelatin to the concentrate obtained in step (1). The gelatin gel solution of the present invention is a liquid solution having a water content of 30% by mass or less at a temperature of 60°C or higher and having fluidity.
젤라틴의 농축액에 대한 첨가에 앞서, 젤라틴을 물에 용해 또는 분산하는 것이 바람직하다. 이때, 가열에 의해, 젤라틴을 졸화시키는 것이 바람직하다. 가열 온도는, 50 ℃ 이상이 바람직하고, 또, 가수분해 반응 억제의 관점에서, 100 ℃ 이하가 바람직하고, 보다 바람직하게는 60 ∼ 90 ℃, 더욱 바람직하게는 70 ∼ 85 ℃ 이다.Prior to adding gelatin to the concentrate, it is preferred to dissolve or disperse the gelatin in water. At this time, it is preferable to solize the gelatin by heating. The heating temperature is preferably 50°C or higher, and is preferably 100°C or lower, more preferably 60 to 90°C, still more preferably 70 to 85°C from the viewpoint of inhibiting the hydrolysis reaction.
사용하는 젤라틴은, 예를 들어, 소, 돼지, 닭, 생선 등의 껍질, 뼈, 힘줄 등을 원료로 한 젤라틴을 들 수 있다. 젤라틴은, 특별히 한정되지 않고, 산 또는 알칼리로 처리하여 얻어지는 것을 사용할 수 있다.Gelatin to be used includes, for example, gelatin made from skins, bones, tendons, etc. of cows, pigs, chickens, fish, etc. as a raw material. Gelatin is not particularly limited, and one obtained by treatment with acid or alkali can be used.
사용하는 젤라틴의 젤리 강도 (블룸치) 는, 구하는 시험 방법이 JIS K6503 로 규정되어 있다. 즉, 젤라틴을 전용 젤리 컵 내에서 6 과 2/3 질량％ 로 용해한 후, 실온 방랭 후, 10 ℃ 의 항온 수조에서 17 시간 냉각한다. 이 겔을, 직경 12.7 ㎜ 의 평형 프로브로, 침입 거리 4 ㎜, 침입 속도 1 ㎜/s 로 침입시켰을 때의 응력 수치 (g) 를 젤리 강도로 한다.The test method for obtaining the jelly strength (bloom value) of the gelatin to be used is specified in JIS K6503. That is, after melt|dissolving gelatin at 6 and 2/3 mass % in a dedicated jelly cup, it cools in a 10 degreeC constant temperature water bath after room temperature cooling for 17 hours. The stress value (g) when this gel is penetrated by a balanced probe with a diameter of 12.7 mm at an penetration distance of 4 mm and an penetration speed of 1 mm/s is taken as the jelly strength.
본 발명에서 사용되는 젤라틴의 젤리 강도는, 겔화시키는 관점에서, 120 g 이상, 또한 160 g 이상, 또한 200 g 이상이 바람직하다. 또, 겔을 씹을 수 있는 정도의 부드러움을 유지하는 관점에서, 420 g 이하, 또한 360 g 이하, 또한 300 g 이하가 바람직하다.The jelly strength of the gelatin used in the present invention is preferably 120 g or more, further 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, the amount is preferably 420 g or less, further 360 g or less, and further 300 g or less.
젤라틴은 주로 단백질로 구성되고, 그 단백질량은 85 질량％ 이상, 89 질량％ 이하인 것이 바람직하다.Gelatin is mainly comprised of protein, and it is preferable that the protein amount is 85 mass % or more and 89 mass % or less.
젤라틴은, 겔상 조성물의 질량에 대해, 겔화시키는 관점에서, 5 질량％ 이상, 또한 5.5 질량％ 이상, 또한 6 질량％ 이상, 또한 6.5 질량％ 이상이 되도록 첨가하는 것이 바람직하고, 또, 겔이 지나치게 단단하지 않고 씹을 수 있는 정도의 부드러움은 유지하는 관점에서, 9 질량％ 이하, 또한 8.5 질량％ 이하, 또한 8 질량％ 이하, 또한 7.5 질량％ 이하가 되도록 첨가하는 것이 바람직하다.Gelatin is preferably added in an amount of 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 composition from the viewpoint of gelation. From the viewpoint of maintaining softness to the extent that one can chew without being hard, it is preferably added so as to be 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.
젤라틴은, 겔상 조성물의 질량에 대해, 바람직하게는 5 ∼ 9 질량％, 보다 바람직하게는 5.5 ∼ 8.5 질량％, 더욱 바람직하게는 6 ∼ 8 질량％, 더욱 바람직하게는 6.5 ∼ 7.5 질량％ 가 되도록 첨가하는 것이 바람직하다.The amount of gelatin is preferably 5 to 9% by mass, more preferably 5.5 to 8.5% by mass, even more preferably 6 to 8% by mass, still more preferably 6.5 to 7.5% by mass, based on the mass of the gel composition. It is desirable to add
젤라틴 겔 용액의 10 배 희석액의 pH (25 ℃) 는, 얻어지는 겔상 조성물의 보형성의 관점 및 풍미 안정성의 관점에서, pH 2.5 이상이 바람직하고, 또한 pH 2.8 이상, 또한 pH 3.0 이상, 또한 pH 3.2 이상이 바람직하고, 또, 미생물 제어의 관점에서, pH 5.5 이하가 바람직하고, pH 5.0 이하가 바람직하고, 또한 pH 4.0 이하가 바람직하고, 특히 pH 3.5 이하가 바람직하다.The pH (25°C) of the 10-fold dilution of the gelatin gel solution is preferably pH 2.5 or higher, further pH 2.8 or higher, further pH 3.0 or higher, further pH 3.2 from the viewpoints of shape retention and flavor stability of the gel composition obtained. The above is preferable, and from the viewpoint of controlling microorganisms, pH 5.5 or less is preferable, pH 5.0 or less is preferable, pH 4.0 or less is preferable, and pH 3.5 or less is particularly preferable.
젤라틴 겔 용액의 10 배 희석액의 pH (25 ℃) 는, 바람직하게는 pH 2.5 ∼ 5.5, 보다 바람직하게는 pH 2.8 ∼ 5.0, 더욱 바람직하게는 pH 3.0 ∼ 4.0, 더욱 바람직하게는 pH 3.2 ∼ 3.5 이다. 이와 같은 pH 로 조정하기 위해서, 후술하는 산미료, 과즙 등을 사용할 수 있다.The pH (25°C) of the 10-fold dilution 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 pH 3.2 to 3.5. . In order to adjust to such a pH, the acidulant mentioned later, fruit juice, etc. can be used.
농축액에는, 추가로, 본 발명의효과를 저해하지 않는 범위에 있어서, 겔상 조성물에 배합할 수 있는 다른 원료 성분을 첨가해도 된다. 당해 원료 성분으로는, 예를 들어, 상기 당질 이외의 감미료 (예를 들어, 비당질 천연 감미료, 합성 감미료 등), 글루콘산류 이외의 산미료 (예를 들어, 아스코르브산, 시트르산 등), 유 (乳) 성분, 안정제, 야채즙·과즙, 과육, 향료, 착색료, 산화 방지제, 보존료 등을 들 수 있다.In the range which does not impair the effect of this invention, you may further add other raw material components which can be mix|blended with a gel composition to the concentrate. Examples of the raw material component include sweeteners other than the above sugars (eg, non-sugar natural sweeteners, synthetic sweeteners, etc.), acidulants other than gluconic acids (eg, ascorbic acid, citric acid, etc.), oil (乳) Ingredients, stabilizers, vegetable juice/fruit juice, fruit flesh, flavoring agents, coloring agents, antioxidants, preservatives, and the like.
〔공정 (3)〕[Step (3)]
본 공정은, 상기 공정 (2) 에서 얻어진 젤라틴 겔 용액을 냉각하는 공정이다.This step is a step of cooling the gelatin gel solution obtained in the step (2).
젤라틴 겔 용액의 냉각 온도는, 젤라틴의 분해 억제의 관점에서, 60 ℃ 이하가 바람직하고, 또, 건조 효율의 관점에서, 10 ℃ 이상이 바람직하고, 또한 15 ∼ 55 ℃ 가 바람직하고, 특히 20 ∼ 40 ℃ 가 바람직하다. 그리고, 냉각 시간은, 168 시간 이하가 바람직하고, 120 시간 이하가 보다 바람직하고, 72 시간 이하가 더욱 바람직하다.The cooling temperature of the gelatin gel solution is preferably 60 ° C. or less from the viewpoint of suppressing gelatin decomposition, and preferably 10 ° C. or more from the viewpoint of drying efficiency, more preferably 15 to 55 ° C., and particularly 20 to 55 ° C. 40°C is preferred. And, as for cooling time, 168 hours or less are preferable, 120 hours or less are more preferable, and 72 hours or less are still more preferable.
냉각에 의해, 젤라틴 겔 용액은 고형화하여, 겔상 조성물이 얻어진다. 젤라틴 겔 용액의 냉각은, 형압한 스타치 몰드에 젤라틴 겔 용액을 흘려 넣어 실시할 수 있다.By cooling, the gelatin gel solution solidifies, and a gel composition is obtained. Cooling of the gelatin gel solution can be performed by pouring the gelatin gel solution into the pressed starch mold.
겔상 조성물을 용기에 충전할 때는, 추가로 젤라틴 겔 용액의 충전 공정을 실시해도 된다. 용기는, 특별히 제한되지 않고, 폴리에틸렌테레프탈레이트, 폴리프로필렌, 폴리에틸렌, 폴리스티렌 등을 주성분으로 하는 성형 용기, 종이 용기, 유리 용기 등을 사용할 수 있다.When filling the container with the gel composition, a gelatin gel solution filling step 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.
상기 공정 (1) ∼ (3) 을 거침으로써, 본 발명의 겔상 조성물은, 글루콘산류를 고농도로 함유할 수 있다. 또, 본 발명의 겔상 조성물은, 보형성이 양호하고, 끈적임이 없기 때문에 겔상 조성물끼리가 부착되지 않는다.By passing through the above steps (1) to (3), the gel composition of the present invention can contain gluconic acids in high concentration. In addition, since the gel composition of the present invention has good shape retention and is not sticky, the gel compositions do not adhere to each other.
본 발명의 겔상 조성물 중, 글루콘산류의 함유량 (글루콘산 환산량) 은, 건강 기능을 발휘하는 양의 글루콘산류를 효율적으로 섭취 가능한 조성물을 얻는 관점에서, 10 질량％ 이상, 또한 15 질량％ 이상이 바람직하고, 특히 20 질량％ 이상이 바람직하다. 글루콘산류의 함유량의 상한은, 특별히 제한되지 않지만, 70 질량％ 이하가 바람직하고, 보다 바람직하게는 60 질량％ 이하, 더욱 바람직하게는 50 질량％ 이하, 특히 바람직하게는 40 질량％ 이하이다.In the gel composition of the present invention, the content of gluconic acids (in terms of gluconic acid) is 10% by mass or more, from the viewpoint of obtaining a composition capable of efficiently ingesting gluconic acids in an amount that exerts a health function, further 15% by mass More than is preferable, and 20 mass % or more is especially preferable. 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.
겔상 조성물 중의 글루콘산류의 함유량 (글루콘산 환산량) 은, 바람직하게는 10 ∼ 70 질량％, 보다 바람직하게는 10 ∼ 60 질량％, 더욱 바람직하게는 15 ∼ 50 질량％, 더욱 바람직하게는 20 ∼ 40 질량％ 이다. 글루콘산류는, 비피드박테륨균의 증식 촉진 작용, 자외선 저항성 향상 작용, 장내 환경 개선 작용, 변비 경향자의 배변 횟수 및 일수 증가 작용 등의 건강 기능이 발견되어 있고, 본 발명의 글루콘산류 고함유 겔상 조성물은 글루콘산류 섭취용의 겔상 조성물로서 바람직하고, 글루콘산류의 높은 기능 발현을 기대할 수 있다.The content of gluconic acids (in terms of gluconic acid) in the gel composition is preferably 10 to 70% by mass, more preferably 10 to 60% by mass, even more preferably 15 to 50% by mass, still more preferably 20% by mass. to 40% by mass. Gluconic acids have been found to have health functions such as promoting the growth of Bifidobacterium bacteria, improving ultraviolet resistance, improving the intestinal environment, and increasing the number of bowel movements and the number of days in people prone to constipation, and the high content of gluconic acids of the present invention The gel composition is preferable as a gel composition for ingestion of gluconic acids, and high functional expression of gluconic acids can be expected.
겔상 조성물은, 보형성 및 풍미 안정성에 영향을 주는 젤라틴 겔 용액의 pH 컨트롤의 관점에서, 미네랄을 함유하는 것이 바람직하다. 미네랄로는, 나트륨, 칼륨, 칼슘, 마그네슘 등을 들 수 있다.The gel composition preferably contains minerals from the viewpoint of controlling the pH of the gelatin gel solution, which affects shape retention and flavor stability. As a mineral, sodium, potassium, calcium, magnesium, etc. are mentioned.
겔상 조성물 중의 미네랄의 함유량은, 보형성이 양호한 겔상 조성물을 얻을 수 있는 관점에서, 바람직하게는 0.2 질량％ 이상, 보다 바람직하게는 0.5 질량％ 이상, 더욱 바람직하게는 0.7 질량％ 이상, 더욱 바람직하게는 0.9 질량％ 이상이다. 미네랄의 함유량의 상한은, 특별히 제한되지 않지만, 보형성이 양호한 겔상 조성물을 얻을 수 있는 관점 및 미네랄의 짠맛이나 아린맛을 억제한 양호한 풍미가 얻어지는 관점에서, 바람직하게는 4.2 질량％ 이하, 보다 바람직하게는 2.8 질량％ 이하, 더욱 바람직하게는 2.1 질량％ 이하, 더욱 바람직하게는 1.8 질량％ 이하이다.The content of the mineral in the gel composition is preferably 0.2% by mass or more, more preferably 0.5% by mass or more, even more preferably 0.7% by mass or more, still more preferably, from the viewpoint of obtaining a gel composition with good shape retention. is 0.9% by mass or more. The upper limit of the content of minerals is not particularly limited, but from the viewpoint of obtaining a gel composition with good shape retention and of obtaining a good flavor with suppressed salty and bitter taste of minerals, it is preferably 4.2% by mass or less, more preferably It is preferably 2.8% by mass or less, more preferably 2.1% by mass or less, and still more preferably 1.8% by mass or less.
겔상 조성물의 수분량은, 30 질량％ 이하이지만, 미생물 제어의 관점에서, 바람직하게는 25 질량％ 이하이며, 보다 바람직하게는 23 질량％ 이하, 더욱 바람직하게는 22 질량％ 이하, 특히 바람직하게는 21 질량％ 이하이다. 또, 식감의 관점에서, 10 질량％ 이상이 바람직하고, 13 질량％ 이상이 보다 바람직하고, 16 질량％ 이상이 더욱 바람직하고, 18 질량％ 이상이 특히 바람직하다.The moisture content of the gel composition is 30% by mass or less, but from the viewpoint of controlling microorganisms, it is preferably 25% by mass or less, more preferably 23% by mass or less, even more preferably 22% by mass or less, and particularly preferably 21% by mass or less. It is less than mass %. Moreover, from a viewpoint of food texture, 10 mass % or more is preferable, 13 mass % or more is more preferable, 16 mass % or more is still more preferable, and 18 mass % or more is especially preferable.
겔상 조성물의 수분량은, 바람직하게는 10 ∼ 30 질량％, 보다 바람직하게는 13 ∼ 25 질량％, 더욱 바람직하게는 16 ∼ 23 질량％, 더욱 바람직하게는 16 ∼ 22 질량％, 더욱 바람직하게는 18 ∼ 21 질량％ 이다.The moisture content of the gel composition is preferably 10 to 30% by mass, more preferably 13 to 25% by mass, even more preferably 16 to 23% by mass, still more preferably 16 to 22% by mass, still more preferably 18% by mass. to 21% by mass.
본 명세서에 있어서 겔상 조성물의 수분량의 분석은, 후술하는 실시예에 기재된 방법에 따르는 것으로 한다.In the present specification, the analysis of the moisture content of the gel composition shall follow the method described in the examples described later.
본 발명의 겔상 조성물의 제조 방법은, 보형성이 양호한 글루콘산류를 고함유하는 겔상 조성물이 얻어지는 점으로부터, 다음의 공정 (1) ∼ (3) : The method for producing a gel composition of the present invention is the following steps (1) to (3), since a gel composition containing a high content of gluconic acids having good shape retention is obtained.
(1) 글루콘산류 및 당질을 함유하는 수용액을 농축하여, 농축액을 얻는 공정(1) Concentrating an aqueous solution containing gluconic acids and saccharides to obtain a concentrate
(2) 상기 공정 (1) 에서 얻어진 농축액에 젤라틴을 첨가하여, 젤라틴 겔 용액을 얻는 공정(2) A step of obtaining a gelatin gel solution by adding gelatin to the concentrate obtained in step (1) above
(3) 상기 공정 (2) 에서 얻어진 젤라틴 겔 용액을 냉각하는 공정(3) Step of cooling the gelatin gel solution obtained in step (2) above
을 포함하는, 겔상 조성물의 제조 방법인 것이 바람직하다.It is preferable that it is a method for producing a gel composition comprising a.
본 발명의 겔상 조성물의 제조 방법은, 보형성이 양호한 글루콘산류를 고함유하는 겔상 조성물을 얻을 수 있는 점으로부터, 다음의 공정 (1) ∼ (3) : The method for producing a gel composition of the present invention can obtain a gel composition containing a high content of gluconic acids having good shape retention, and the following steps (1) to (3):
(1) 글루콘산류 그리고 당류, 전분 가수분해물 및 당알코올로부터 선택되는 1 종 또는 2 종 이상인 당질을 함유하는 수용액을, 농축액의 고형분 함량이 73 질량％ 이상이 될 때까지 농축하여, 농축액을 얻는 공정(1) Concentrating an aqueous solution containing gluconic acids and one or two or more saccharides selected from sugars, starch hydrolysates and sugar alcohols until the solid content of the concentrate becomes 73% by mass or more to obtain a concentrate process
(2) 상기 공정 (1) 에서 얻어진 농축액에 젤라틴을 첨가하여, 젤라틴 겔 용액을 얻는 공정(2) A step of obtaining a gelatin gel solution by adding gelatin to the concentrate obtained in step (1) above
(3) 상기 공정 (2) 에서 얻어진 젤라틴 겔 용액을 냉각하는 공정(3) Step of cooling the gelatin gel solution obtained in step (2) above
을 포함하는, 겔상 조성물의 제조 방법인 것이 바람직하다.It is preferable that it is a method for producing a gel composition comprising a.
본 발명의 겔상 조성물의 제조 방법은, 보형성이 양호한 글루콘산류를 고함유하는 겔상 조성물을 얻을 수 있는 점으로부터, 다음의 공정 (1) ∼ (3) : The method for producing a gel composition of the present invention can obtain a gel composition containing a high content of gluconic acids having good shape retention, and the following steps (1) to (3):
(1) 글루콘산염, 혹은 글루콘산 및/또는 글루코노델타락톤과 글루콘산염의 조합, 그리고 당류, 전분 가수분해물 및 당알코올로부터 선택되는 1 종 또는 2 종 이상인 당질을 함유하는 수용액을 농축하여, 농축액을 얻는 공정(1) Concentrating an aqueous solution containing gluconate, or a combination of gluconic acid and/or gluconodeltalactone and gluconate, and one or more saccharides selected from sugars, starch hydrolysates and sugar alcohols, , the process of obtaining a concentrate
(2) 상기 공정 (1) 에서 얻어진 농축액에 젤라틴을 첨가하여, 10 배 희석액의 pH 가 2.5 ∼ 5.5 인 젤라틴 겔 용액을 얻는 공정(2) A step of adding gelatin to the concentrate obtained in step (1) to obtain a gelatin gel solution having a pH of 2.5 to 5.5 in a 10-fold dilution
(3) 상기 공정 (2) 에서 얻어진 젤라틴 겔 용액을 냉각하는 공정(3) Step of cooling the gelatin gel solution obtained in step (2) above
을 포함하는, 겔상 조성물의 제조 방법인 것이 바람직하다.It is preferable that it is a method for producing a gel composition comprising a.
본 발명의 겔상 조성물은, 보형성이 양호한 점, 글루콘산류를 고함유하는 점으로부터, 10 ∼ 70 질량％ 의 글루콘산류와 젤라틴과 미네랄을 함유하는 겔상 조성물인 것이 바람직하다.It is preferable that the gel composition of this invention is a gel composition containing 10-70 mass % of gluconic acids, gelatin, and a mineral from the viewpoint of good shape retention and a high content of gluconic acids.
본 발명의 겔상 조성물은, 보형성이 양호한 점, 글루콘산류를 고함유하는 점으로부터, 10 ∼ 70 질량％ 의 글루콘산류와 젤라틴과 미네랄을 함유하는 겔상 조성물이고, 수분량이 10 ∼ 30 질량％ 인 겔상 조성물인 것이 바람직하다.The gel composition of the present invention is a gel composition containing 10 to 70% by mass of gluconic acids, gelatin, and minerals from the viewpoint of having good shape retention and a high content of gluconic acids, and having a moisture content of 10 to 30% by mass It is preferable that it is an in-gel composition.
상기 서술한 실시형태에 관해, 본 발명은 또한 이하의 겔상 조성물 및 그 제조 방법을 개시한다.Regarding the above-described embodiment, the present invention also discloses the following gel composition and its manufacturing method.
＜1＞ 다음의 공정 (1) ∼ (3) : <1> The following steps (1) to (3):
(1) 글루콘산류를 함유하는 수용액을 농축하여, 농축액을 얻는 공정(1) Step of concentrating an aqueous solution containing gluconic acids to obtain a concentrate
(2) 상기 공정 (1) 에서 얻어진 농축액에 젤라틴을 첨가하여, 젤라틴 겔 용액을 얻는 공정(2) A step of obtaining a gelatin gel solution by adding gelatin to the concentrate obtained in step (1) above
(3) 상기 공정 (2) 에서 얻어진 젤라틴 겔 용액을 냉각하는 공정(3) Step of cooling the gelatin gel solution obtained in step (2) above
을 포함하는, 겔상 조성물의 제조 방법.A method for producing a gel composition comprising a.
＜2＞ 글루콘산류가, 바람직하게는 글루콘산, 글루코노델타락톤 및 글루콘산염으로부터 선택되는 1 종 또는 2 종 이상이며, 보다 바람직하게는 글루콘산염, 혹은 글루콘산 및/또는 글루코노델타락톤과 글루콘산염의 조합인 ＜1＞ 에 기재된 겔상 조성물의 제조 방법.<2> Gluconic acid is preferably one or two or more selected from gluconic acid, gluconodelta lactone and gluconate, more preferably gluconic acid or gluconic acid and/or gluconate. The method for producing the gel composition according to <1>, which is a combination of lactone and gluconate.
＜3＞ 글루콘산류를 함유하는 수용액에 있어서, 글루콘산류는, 겔상 조성물의 질량에 대해, 글루콘산 환산량으로, 바람직하게는 10 질량％ 이상, 보다 바람직하게는 20 질량％ 이상이 되도록 함유시키고, 또, 바람직하게는 70 질량％ 이하, 보다 바람직하게는 60 질량％ 이하, 더욱 바람직하게는 50 질량％ 이하, 더욱 바람직하게는 40 질량％ 이하가 되도록 함유시키고, 또, 바람직하게는 10 ∼ 70 질량％, 보다 바람직하게는 10 ∼ 60 질량％, 더욱 바람직하게는 10 ∼ 50 질량％, 더욱 바람직하게는 20 ∼ 40 질량％ 가 되도록 함유시키는 ＜1＞ 또는 ＜2＞ 에 기재된 겔상 조성물의 제조 방법.<3> In an aqueous solution containing gluconic acids, gluconic acids are contained in an amount in terms of gluconic acid relative to the mass of the gel composition, preferably 10% by mass or more, more preferably 20% by mass or more and preferably 70% by mass or less, more preferably 60% by mass or less, still more preferably 50% by mass or less, still more preferably 40% by mass or less, and preferably 10 to 10% by mass 70% by mass, more preferably 10 to 60% by mass, still more preferably 10 to 50% by mass, even more preferably 20 to 40% by mass, <1> or <2> Preparation of the gel composition as described in method.
＜4＞ 글루콘산류를 함유하는 수용액이, 추가로 당질을 함유하는 ＜1＞ ∼ ＜3＞ 중 어느 1 에 기재된 겔상 조성물의 제조 방법.<4> The method for producing a gel composition according to any one of <1> to <3>, wherein the aqueous solution containing gluconic acids further contains a saccharide.
＜5＞ 당질이, 바람직하게는 당류, 다당, 당알코올, 전분 가수분해물 및 당밀로부터 선택되는 1 종 또는 2 종 이상이며, 보다 바람직하게는 당류, 전분 가수분해물 및 당알코올로부터 선택되는 1 종 또는 2 종 이상이며, 더욱 바람직하게는 포도당, 과당, 자당, 물엿, 콘 시럽, 봉밀, 말티톨, 환원 맥아당 물역 및 자일리톨로부터 선택되는 1 종 또는 2 종 이상인 ＜1＞ ∼ ＜4＞ 중 어느 1 에 기재된 겔상 조성물의 제조 방법.<5> The saccharide is preferably one or two or more selected from sugars, polysaccharides, sugar alcohols, starch hydrolysates, and molasses, more preferably one or more selected from sugars, starch hydrolysates, and sugar alcohols. two or more, more preferably one or two or more selected from glucose, fructose, sucrose, starch syrup, corn syrup, wheat, maltitol, reduced maltose water and xylitol according to any one of <1> to <4> A method for producing a gel composition.
＜6＞ 글루콘산류를 함유하는 수용액에 있어서, 당질은, 겔상 조성물의 질량에 대해, 바람직하게는 63.5 질량％ 이하, 보다 바람직하게는 54 질량％ 이하가 되도록 함유시키고, 또, 바람직하게는 6.5 질량％ 이상, 보다 바람직하게는 25.5 질량％ 이상, 더욱 바람직하게는 35 질량％ 이상이 되도록 함유시키고, 또, 바람직하게는 6.5 ∼ 63.5 질량％, 보다 바람직하게는 25.5 ∼ 63.5 질량％, 더욱 바람직하게는 35 ∼ 54 질량％ 가 되도록 함유시키는 ＜1＞ ∼ ＜5＞ 중 어느 1 에 기재된 겔상 조성물의 제조 방법.<6> In the aqueous solution containing gluconic acids, the sugar content is preferably 63.5% by mass or less, more preferably 54% by mass or less, based on the mass of the gel composition, and preferably 6.5% by mass. % 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 25.5 to 63.5% by mass, still more preferably The method for producing a gel composition according to any one of <1> to <5>, wherein the content of is 35 to 54% by mass.
＜7＞ 농축을, 글루콘산류를 함유하는 수용액을 농축한 농축액의 고형분 함량이 바람직하게는 73 질량％ 이상이 될 때까지, 보다 바람직하게는 81 질량％ 이상이 될 때까지, 더욱 바람직하게는 85.0 질량％ 이상이 될 때까지 실시하는 ＜1＞ ∼ ＜6＞ 중 어느 1 에 기재된 겔상 조성물의 제조 방법.<7> Concentration is carried out until the solid content of the concentrate obtained by concentrating the aqueous solution containing gluconic acids is preferably 73% by mass or more, more preferably 81% by mass or more, still more preferably The method for producing a gel composition according to any one of <1> to <6>, which is performed until the concentration is 85.0% by mass or more.
＜8＞ 공정 (2) 전에, 농축액을 냉각하는 공정을 추가로 포함하는, ＜1＞ ∼ ＜7＞ 중 어느 1 에 기재된 겔상 조성물의 제조 방법.<8> The method for producing the gel composition according to any one of <1> to <7>, further including a step of cooling the concentrate before the step (2).
＜9＞ 냉각 후의 농축액의 온도가, 바람직하게는 100 ℃ 이하, 보다 바람직하게는 90 ℃ 이하, 더욱 바람직하게는 85 ℃ 이하, 특히 바람직하게는 80 ℃ 이하이며, 또, 바람직하게는 40 ℃ 이상, 보다 바람직하게는 50 ℃ 이상, 더욱 바람직하게는 60 ℃ 이상인, 또, 바람직하게는 40 ℃ ∼ 100 ℃, 보다 바람직하게는 50 ℃ ∼ 90 ℃, 더욱 바람직하게는 50 ℃ ∼ 85 ℃, 더욱 바람직하게는 60 ℃ ∼ 80 ℃ 인 ＜8＞ 에 기재된 겔상 조성물의 제조 방법.<9> The temperature of the concentrate after cooling is preferably 100 ° C or less, more preferably 90 ° C or less, still more preferably 85 ° C or less, particularly preferably 80 ° C or less, and preferably 40 ° C or more , more preferably 50 ° C. or higher, still more preferably 60 ° C. or higher, more preferably 40 ° C. to 100 ° C., more preferably 50 ° C. to 90 ° C., still more preferably 50 ° C. to 85 ° C., still more preferably The method for producing a gel composition according to <8>, preferably at 60°C to 80°C.
＜10＞ 젤라틴의 젤리 강도가, 바람직하게는 120 g 이상, 보다 바람직하게는 160 g 이상, 더욱 바람직하게는 200 g 이상이며, 또, 바람직하게는 420 g 이하, 보다 바람직하게는 360 g 이하, 더욱 바람직하게는 300 g 이하이며, 또, 바람직하게는 120 ∼ 420 g, 보다 바람직하게는 160 ∼ 360 g, 더욱 바람직하게는 200 ∼ 300 g 인 ＜1＞ ∼ ＜9＞ 중 어느 1 에 기재된 겔상 조성물의 제조 방법.<10> The gelatin jelly strength is preferably 120 g or more, more preferably 160 g or more, still more preferably 200 g or more, and preferably 420 g or less, more preferably 360 g or less, The gel phase according to any one of <1> to <9>, more preferably 300 g or less, more preferably 120 to 420 g, more preferably 160 to 360 g, still more preferably 200 to 300 g A method for preparing the composition.
＜11＞ 젤라틴을, 겔상 조성물의 질량에 대해, 바람직하게는 5 질량％ 이상, 보다 바람직하게는 5.5 질량％ 이상, 더욱 바람직하게는 6 질량％ 이상, 더욱 바람직하게는 6.5 질량％ 이상이 되도록 첨가하는, 또, 바람직하게는 9 질량％ 이하, 보다 바람직하게는 8.5 질량％ 이하, 더욱 바람직하게는 8 질량％ 이하, 더욱 바람직하게는 7.5 질량％ 이하가 되도록 첨가하는, 또, 바람직하게는 5 ∼ 9 질량％, 보다 바람직하게는 5.5 ∼ 8.5 질량％, 더욱 바람직하게는 6 ∼ 8 질량％, 더욱 바람직하게는 6.5 ∼ 7.5 질량％ 가 되도록 첨가하는 ＜1＞ ∼ ＜10＞ 중 어느 1 에 기재된 겔상 조성물의 제조 방법.<11> Gelatin is added in an amount of 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 composition. , and is added so that it is preferably 9% by mass or less, more preferably 8.5% by mass or less, even more preferably 8% by mass or less, still more preferably 7.5% by mass or less, and preferably 5 to 5% by mass. 9% by mass, more preferably 5.5 to 8.5% by mass, still more preferably 6 to 8% by mass, and even more preferably 6.5 to 7.5% by mass of the gel according to any one of <1> to <10>. A method for preparing the composition.
＜12＞ 젤라틴 겔 용액의 10 배 희석액의 pH (25 ℃) 가, 바람직하게는 pH 2.5 이상, 보다 바람직하게는 pH 2.8 이상, 더욱 바람직하게는 pH 3.0 이상, 더욱 바람직하게는 pH 3.2 이상이며, 또, 바람직하게는 pH 5.5 이하, 보다 바람직하게는 pH 5.0 이하, 더욱 바람직하게는 pH 4.0 이하, 특히 바람직하게는 pH 3.5 이하이며, 또, 바람직하게는 pH 2.5 ∼ 5.5, 보다 바람직하게는 pH 2.8 ∼ 5.0, 더욱 바람직하게는 pH 3.0 ∼ 4.0, 더욱 바람직하게는 pH 3.2 ∼ 3.5 인 ＜1＞ ∼ ＜11＞ 중 어느 1 에 기재된 겔상 조성물의 제조 방법.<12> The pH (25°C) of the 10-fold dilution of the gelatin gel solution is preferably pH 2.5 or higher, more preferably pH 2.8 or higher, even more preferably pH 3.0 or higher, still more preferably pH 3.2 or higher; Also, it is preferably pH 5.5 or less, more preferably pH 5.0 or less, even more preferably pH 4.0 or less, particularly preferably pH 3.5 or less, and preferably pH 2.5 to 5.5, more preferably pH 2.8. to 5.0, more preferably pH 3.0 to 4.0, still more preferably pH 3.2 to 3.5, the method for producing the gel composition according to any one of <1> to <11>.
＜13＞ 젤라틴 겔 용액의 냉각 온도가, 바람직하게는 60 ℃ 이하, 보다 바람직하게는 40 ℃ 이하이며, 또, 바람직하게는 10 ℃ 이상, 보다 바람직하게는 15 ℃ 이상이며, 또, 바람직하게는 15 ∼ 55 ℃, 보다 바람직하게는 20 ∼ 40 ℃ 인 ＜1＞ ∼ ＜12＞ 중 어느 1 에 기재된 겔상 조성물의 제조 방법.<13> The cooling temperature of the gelatin gel solution is preferably 60°C or less, more preferably 40°C or less, and preferably 10°C or more, more preferably 15°C or more, and more preferably The method for producing the gel composition according to any one of <1> to <12>, which is 15 to 55°C, more preferably 20 to 40°C.
＜14＞ 겔상 조성물 중의 글루콘산류의 함유량 (글루콘산 환산량) 이, 바람직하게는 10 질량％ 이상, 보다 바람직하게는 15 질량％ 이상, 더욱 바람직하게는 20 질량％ 이상이며, 또, 바람직하게는 70 질량％ 이하, 보다 바람직하게는 60 질량％ 이하, 더욱 바람직하게는 50 질량％ 이하, 특히 바람직하게는 40 질량％ 이하이며, 또, 바람직하게는 10 ∼ 70 질량％, 보다 바람직하게는 10 ∼ 60 질량％, 더욱 바람직하게는 15 ∼ 50 질량％, 더욱 바람직하게는 20 ∼ 40 질량％ 인 ＜1＞ ∼ ＜13＞ 중 어느 1 에 기재된 겔상 조성물의 제조 방법.<14> The content of gluconic acids (in terms of gluconic acid) in the gel composition is preferably 10% by mass or more, more preferably 15% by mass or more, still more preferably 20% by mass or more, and preferably is 70 mass% or less, more preferably 60 mass% or less, still more preferably 50 mass% or less, particularly preferably 40 mass% or less, and is preferably 10 to 70 mass%, more preferably 10 to 60% by mass, more preferably 15 to 50% by mass, still more preferably 20 to 40% by mass, the method for producing the gel composition according to any one of <1> to <13>.
＜15＞ 겔상 조성물이, 바람직하게는 구미 캔디인 ＜1＞ ∼ ＜14＞ 중 어느 1 에 기재된 겔상 조성물의 제조 방법.<15> The method for producing a gel composition according to any one of <1> to <14>, wherein the gel composition is preferably gummy candy.
＜16＞ 10 ∼ 70 질량％ 의 글루콘산류와 젤라틴을 함유하는 겔상 조성물.<16> A gel composition containing 10 to 70% by mass of gluconic acids and gelatin.
＜17＞ 겔상 조성물 중의 글루콘산류의 함유량 (글루콘산 환산량) 이, 10 질량％ 이상이고, 바람직하게는 15 질량％ 이상, 보다 바람직하게는 20 질량％ 이상이며, 또, 70 질량％ 이하이고, 바람직하게는 60 질량％ 이하, 보다 바람직하게는 50 질량％ 이하, 더욱 바람직하게는 40 질량％ 이하이며, 또, 10 ∼ 70 질량％ 이고, 바람직하게는 10 ∼ 60 질량％, 보다 바람직하게는 15 ∼ 50 질량％, 더욱 바람직하게는 20 ∼ 40 질량％ 인 ＜16＞ 에 기재된 겔상 조성물.<17> The content of gluconic acids (in terms of gluconic acid) in the gel composition is 10 mass% or more, preferably 15 mass% or more, more preferably 20 mass% or more, and 70 mass% or less , preferably 60% by mass or less, more preferably 50% by mass or less, still more preferably 40% by mass or less, and also 10 to 70% by mass, preferably 10 to 60% by mass, more preferably The gel composition according to <16>, which is 15 to 50% by mass, more preferably 20 to 40% by mass.
＜18＞ 미네랄의 함유량이, 바람직하게는 0.2 질량％ 이상, 보다 바람직하게는 0.5 질량％ 이상, 더욱 바람직하게는 0.7 질량％ 이상, 더욱 바람직하게는 0.9 질량％ 이상이며, 또, 바람직하게는 4.2 질량％ 이하, 보다 바람직하게는 2.8 질량％ 이하, 더욱 바람직하게는 2.1 질량％ 이하, 더욱 바람직하게는 1.8 질량％ 이하이며, 또, 바람직하게는 0.2 ∼ 4.2 질량％, 보다 바람직하게는 0.5 ∼ 2.8 질량％, 더욱 바람직하게는 0.7 ∼ 2.1 질량％, 더욱 바람직하게는 0.9 ∼ 1.8 질량％ 인 ＜16＞ 또는 ＜17＞ 에 기재된 겔상 조성물.<18> The mineral content is preferably 0.2% by mass or more, more preferably 0.5% by mass or more, even more preferably 0.7% by mass or more, still more preferably 0.9% by mass or more, and preferably 4.2% by mass or more. % by mass or less, more preferably 2.8% by mass or less, even more preferably 2.1% by mass or less, still more preferably 1.8% by mass or less, and preferably 0.2 to 4.2% by mass, more preferably 0.5 to 2.8% by mass. The gel composition according to <16> or <17>, which is % by mass, more preferably 0.7 to 2.1 % by mass, still more preferably 0.9 to 1.8 % by mass.
＜19＞ 미네랄이, 바람직하게는 나트륨, 칼륨, 칼슘 및 마그네슘으로부터 선택되는 1 종 또는 2 종 이상인 ＜16＞ ∼ ＜18＞ 중 어느 1 에 기재된 겔상 조성물.<19> The gel composition according to any one of <16> to <18>, wherein the mineral is preferably one or two or more selected from sodium, potassium, calcium and magnesium.
＜20＞ 겔상 조성물의 수분량이, 30 질량％ 이하이고, 바람직하게는 25 질량％ 이하, 보다 바람직하게는 23 질량％ 이하, 더욱 바람직하게는 22 질량％ 이하, 특히 바람직하게는 21 질량％ 이하이며, 또, 바람직하게는 10 질량％ 이상, 보다 바람직하게는 13 질량％ 이상, 더욱 바람직하게는 16 질량％ 이상, 더욱 바람직하게는 18 질량％ 이상이며, 또, 바람직하게는 10 ∼ 30 질량％, 보다 바람직하게는 13 ∼ 25 질량％, 더욱 바람직하게는 16 ∼ 23 질량％, 더욱 바람직하게는 16 ∼ 22 질량％, 더욱 바람직하게는 18 ∼ 21 질량％ 인 ＜16＞ ∼ ＜19＞ 중 어느 1 에 기재된 겔상 조성물.<20> The moisture content of the gel 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, particularly preferably 21% by mass or less , Also preferably 10% by mass or more, more preferably 13% by mass or more, still more preferably 16% by mass or more, still more preferably 18% by mass or more, and preferably 10 to 30% by mass, Any one of <16> to <19>, which is more preferably 13 to 25% by mass, still more preferably 16 to 23% by mass, even more preferably 16 to 22% by mass, still more preferably 18 to 21% by mass The gel composition described in.
실시예Example
[수분량의 분석][Analysis of Moisture Content]
겔상 조성물을 1 g 채취하여 물 4 g 을 첨가하고, 80 ℃ 의 수욕 중에서 10 분간 가온한 후에 잘 흔들어 섞어 5 배 희석액을 얻었다. 적외선 수분계 : FD-660 (주식회사 케트 과학 연구소) 의 시료 접시에 데시케이터로 12 시간 이상 건조시킨 밀크 세디먼트 디스크 : ADVANTEC 형식 No.1026 (도요로시 주식회사) 을 4 장 얹고, 시료 중량이 5 g 이 되도록 각 밀크 세디먼트 디스크 상에 5 배 희석액을 1.25 g 씩 얹었다. 2 분간에 수분 변화량이 0.1 ％ 가 될 때까지 110 ℃ 에서 가열 건조하여 5 배 희석액의 수분량 (％) 을 구하였다. 겔상 조성물의 수분량 (％) 은, 이하의 식에 의해 구하였다.1 g of the gel composition was collected, 4 g of water was added, and after warming in a water bath at 80°C for 10 minutes, the mixture was shaken well to obtain a 5-fold diluted solution. Infrared moisture meter: FD-660 (Ket Science Laboratory Co., Ltd.) on a sample plate dried in a desiccator for 12 hours or more Milk sediment disc: 4 ADVANTEC type No.1026 (Toyoro City Co., Ltd.) were placed, and the sample weight was 5 1.25 g of the 5-fold dilution was placed on each milk sediment disc so that it became . It heat-dried at 110 degreeC until the moisture change amount became 0.1% in 2 minutes, and the moisture content (%) of the 5-fold diluted liquid was calculated|required. The moisture content (%) of the gel composition was determined by the following formula.
겔상 조성물 중의 수분량 (％) = (5 배 희석액의 총량 (g) × 5 배 희석액의 수분 함량 (％) × 100 - 겔상 조성물을 용해한 수분량 (g))/겔상 조성물의 채취량 (g) × 100Moisture content in gel composition (%) = (total amount of 5-fold dilution (g) × water content of 5-fold dilution (%) × 100 - water content dissolved in gel composition (g)) / sample amount of gel composition (g) × 100
[pH 의 측정][Measurement of pH]
젤라틴 겔 용액을 1 g 채취하여 물 9 g 을 첨가하고, 80 ℃ 의 수욕 중에서 10 분간 가온한 후에 잘 흔들어 섞어 10 배 희석액을 얻었다. 25 ℃ 의 항온조에서 12 시간 이상 방치하여 평형 상태가 안정된 후, pH 전극계로 구하였다.1 g of the gelatin gel solution was collected, 9 g of water was added, and after warming in a water bath at 80°C for 10 minutes, the mixture was shaken well to obtain a 10-fold diluted solution. After leaving it in a 25 degreeC thermostat for 12 hours or more and stabilizing the equilibrium state, the pH was determined with an electrodemeter.
[원료][Raw material]
글루코노델타락톤 : 후지글루콘 (후소 화학 공업 주식회사)Gluconodeltalactone: Fujiglucon (Fuso Chemical Industry Co., Ltd.)
글루콘산나트륨 : 헬샤스 A (후소 화학 공업 주식회사)Sodium gluconate: Hellshas A (Fuso Chemical Industry Co., Ltd.)
글루콘산칼륨 : 헬샤스 K (후소 화학 공업 주식회사)Potassium gluconate: Hellshas K (Fuso Chemical Industry Co., Ltd.)
시트르산 (무수) : 정제 시트르산 (무수) (후소 화학 공업 주식회사)Citric acid (anhydrous): Refined citric acid (anhydrous) (Fuso Chemical Industry Co., Ltd.)
시트르산 3 나트륨·2 수화물 : 정제 시트르산나트륨 (후소 화학 공업 주식회사)Trisodium citrate dihydrate: Refined sodium citrate (Fuso Chemical Industry Co., Ltd.)
시트르산 3 칼륨·1 수화물 : 정제 시트르산 3 칼륨 (후소 화학 공업 주식회사)Tripotassium citrate monohydrate: Purified tripotassium citrate (Fuso Chemical Industry Co., Ltd.)
물엿 : 콘 시럽 S75C (일본 콘 스타치 주식회사)Starch Syrup: Corn Syrup S75C (Nippon Corn Starch Co., Ltd.)
환원 맥아당 물엿 : 아말티 시럽 (미츠비시 상사 라이프 사이언스 주식회사)Reduced maltose starch syrup: Amalti Syrup (Mitsubishi Sangyo Life Sciences Co., Ltd.)
자당 : 그래뉴당 GHC1 (미츠이 제당 주식회사)Sucrose: Granulated sugar GHC1 (Mitsui Sugar Co., Ltd.)
자일리톨 : XYLISORB700 (로켓 재팬 주식회사)Xylitol: XYLISORB700 (Rocket Japan Co., Ltd.)
돼지 유래 산 처리 젤라틴 (젤리 강도 250 g) : APH-250 (닛타 젤라틴 주식회사)Pig-derived acid-treated gelatin (jelly strength 250 g): APH-250 (Nitta Gelatin Co., Ltd.)
돼지 유래 산 처리 젤라틴 (젤리 강도 300 g) : BCN300S (닛타 젤라틴 주식회사)Pig-derived acid-treated gelatin (jelly strength 300 g): BCN300S (Nitta Gelatin Co., Ltd.)
생선 유래 산 처리 젤라틴 (젤리 강도 250 g) : 익오스 FGL-250TS (닛타 젤라틴 주식회사)Fish-derived acid-treated gelatin (jelly strength 250 g): Ixos FGL-250TS (Nitta Gelatin Co., Ltd.)
소 유래 알칼리 처리 젤라틴 (젤리 강도 250 g) : 젤라틴 SN (닛타 젤라틴 주식회사)Bovine alkali-treated gelatin (jelly strength 250 g): Gelatin SN (Nitta Gelatin Co., Ltd.)
소 유래 알칼리 처리 젤라틴 (젤리 강도 200 g) : 젤라틴 MJ (닛타 젤라틴 주식회사)Bovine alkali-treated gelatin (jelly strength 200 g): Gelatin MJ (Nitta Gelatin Co., Ltd.)
향료 : 시트러스 플레이버 (하세가와 향료 주식회사)Fragrance: Citrus Flavor (Hasegawa Fragrance Co., Ltd.)
[구미 캔디의 조제][Preparation of gummy candy]
실시예 1Example 1
표 1 의 배합표에 따라, 먼저, 물 20 질량부와, 물엿 30 질량부를 혼합하여, 물엿 용액으로 하였다. 이 물엿 용액에, 유기산으로서 글루코노델타락톤 7.5 질량부, 글루콘산나트륨 2 질량부를, 당류로서 자당 41 질량부를 가열 용해하여, 유기산 함유 수용액으로 하였다. 이 유기산 함유 수용액을 품온 130 ℃ 까지 가열하고, 총질량이 81.6 질량부가 되도록 졸여, 농축액으로 하였다. 농축액의 고형분 함량은 89.46 질량％ 였다. 농축액의 온도를 80 ℃ 까지 냉각하였다.According to the composition table of Table 1, first, 20 mass parts of water and 30 mass parts of starch syrup were mixed, and it was set as the starch syrup solution. In this starch syrup solution, 7.5 parts by mass of gluconodeltalactone and 2 parts by mass of sodium gluconate as organic acids and 41 parts by mass of sucrose as saccharides were dissolved by heating to obtain an organic acid-containing aqueous solution. This organic acid-containing aqueous solution was heated to a temperature of 130°C, and boiled down to a total mass of 81.6 parts by mass to obtain a concentrate. The solid content of the concentrate was 89.46% by mass. The temperature of the concentrate was cooled to 80°C.
이 농축액과는 별도로, 사전에 11 질량부의 물에 팽윤시킨 돼지 유래 산 처리 젤라틴 (젤리 강도 250 g) 7 질량부를 80 ℃ 까지 가열한 후, 이 용액 18 질량부를 앞서 조제한 농축액에 첨가하였다. 추가로 향료를 0.4 질량부 첨가하여, 젤라틴 겔 용액 100 질량부를 얻었다. 젤라틴 겔 용액의 pH 는 3.47 이었다.Apart from this concentrate, 7 parts by mass of acid-treated gelatin (jelly strength: 250 g) derived from pigs previously swollen in 11 parts by mass of water was heated to 80°C, and then 18 parts by mass of this solution was added to the previously prepared concentrate. Furthermore, 0.4 mass part of fragrance|flavors were added, and 100 mass parts of gelatin gel solutions were obtained. The pH of the gelatin gel solution was 3.47.
다음으로, 얻어진 젤라틴 겔 용액 1 ml 를 형압한 스타치 몰드에 흘려 넣었다. 또, 젤라틴 겔 용액 10 g 을 직경 40 ㎜ 의 원기둥형 폴리프로필렌 용기에 흘려 넣었다. 일주야, 25 ℃ 에서 냉각하여 구미 캔디를 얻었다.Next, 1 ml of the obtained gelatin gel solution was poured into the pressed starch mold. Further, 10 g of the gelatin gel solution was poured into a cylindrical polypropylene container having a diameter of 40 mm. It was cooled at 25°C overnight to obtain gummy candy.
실시예 2Example 2
유기산으로서 글루코노델타락톤 29 질량부, 글루콘산나트륨 9 질량부를, 당류로서 자당 12.5 질량부를 가열 용해한 것 이외에는, 실시예 1 과 마찬가지로 구미 캔디를 얻었다.Gummy candy was obtained in the same manner as in Example 1 except that 29 parts by mass of gluconodeltalactone and 9 parts by mass of sodium gluconate were dissolved as organic acids and 12.5 parts by mass of sucrose were dissolved by heating as saccharides.
실시예 3Example 3
유기산으로서 글루코노델타락톤 35.6 질량부, 글루콘산나트륨 12 질량부를, 당류로서 자당 2.9 질량부를 가열 용해한 것 이외에는, 실시예 1 과 마찬가지로 구미 캔디를 얻었다.Gummy candy was obtained in the same manner as in Example 1 except that 35.6 parts by mass of gluconodeltalactone and 12 parts by mass of sodium gluconate were dissolved as organic acids and 2.9 parts by mass of sucrose were dissolved by heating as sugars.
실시예 4Example 4
먼저, 물 20 질량부와, 물엿 19.5 질량부를 혼합하여, 물엿 용액으로 하였다. 이 물엿 용액에, 유기산으로서 글루코노델타락톤 42 질량부, 글루콘산칼륨 16.4 질량부를 가열 용해한 것 이외에는, 실시예 1 과 마찬가지로 구미 캔디를 얻었다.First, 20 parts by mass of water and 19.5 parts by mass of starch syrup were mixed to obtain a starch syrup solution. Gummy candy was obtained in the same manner as in Example 1, except that 42 parts by mass of gluconodeltalactone and 16.4 parts by mass of potassium gluconate were dissolved by heating in this starch syrup solution as an organic acid.
실시예 5Example 5
먼저, 물 20 질량부와, 물엿 21 질량부를 혼합하여, 물엿 용액으로 하였다. 이 물엿 용액에, 유기산으로서 글루코노델타락톤 42.7 질량부, 글루콘산나트륨 14.5 질량부를, 당류로서 자당 2.9 질량부를 가열 용해한 것 이외에는, 실시예 1 과 마찬가지로 구미 캔디를 얻었다.First, 20 parts by mass of water and 21 parts by mass of starch syrup were mixed to obtain a starch syrup solution. Gummy candy was obtained in the same manner as in Example 1 except that 42.7 parts by mass of gluconodeltalactone and 14.5 parts by mass of sodium gluconate as organic acids were dissolved in the starch syrup solution by heating and 2.9 parts by mass of sucrose as saccharide.
실시예 6Example 6
먼저, 물 20 질량부와, 물엿 8.4 질량부를 혼합하여, 물엿 용액으로 하였다. 이 물엿 용액에, 유기산으로서 글루코노델타락톤 49.7 질량부, 글루콘산나트륨 17 질량부를, 당류로서 자당 2.9 질량부를 가열 용해한 것 이외에는, 실시예 1 과 마찬가지로 구미 캔디를 얻었다.First, 20 parts by mass of water and 8.4 parts by mass of starch syrup were mixed to obtain a starch syrup solution. Gummy candy was obtained in the same manner as in Example 1 except that 49.7 parts by mass of gluconodeltalactone and 17 parts by mass of sodium gluconate as organic acids were dissolved in the starch syrup solution by heating and 2.9 parts by mass of sucrose as sugars.
실시예 7Example 7
유기산으로서 글루콘산칼륨 12 질량부를, 당류로서 자당 38.5 질량부를 가열 용해한 것 이외에는, 실시예 1 과 마찬가지로 구미 캔디를 얻었다.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.
실시예 8Example 8
유기산으로서 글루코노델타락톤 29 질량부, 글루콘산칼륨 9.6 질량부를, 당류로서 자당 11.9 질량부를 가열 용해한 것 이외에는, 실시예 1 과 마찬가지로 구미 캔디를 얻었다.Gummy candy was obtained in the same manner as in Example 1 except that 29 parts by mass of gluconodeltalactone and 9.6 parts by mass of potassium gluconate were dissolved as organic acids and 11.9 parts by mass of sucrose were dissolved by heating as saccharides.
실시예 9Example 9
유기산으로서 글루코노델타락톤 31.8 질량부, 글루콘산칼륨 6 질량부를, 당류로서 자당 12.7 질량부를 가열 용해한 것 이외에는, 실시예 1 과 마찬가지로 구미 캔디를 얻었다.Gummy candy was obtained in the same manner as in Example 1, except that 31.8 parts by mass of gluconodeltalactone and 6 parts by mass of potassium gluconate were dissolved by heating as an organic acid and 12.7 parts by mass of sucrose as a saccharide.
실시예 10Example 10
유기산으로서 글루코노델타락톤 34 질량부, 글루콘산칼륨 3 질량부를, 당류로서 자당 13.5 질량부를 가열 용해한 것 이외에는, 실시예 1 과 마찬가지로 구미 캔디를 얻었다.Gummy candy was obtained in the same manner as in Example 1 except that 34 parts by mass of gluconodeltalactone and 3 parts by mass of potassium gluconate were dissolved by heating as an organic acid and 13.5 parts by mass of sucrose as a saccharide.
실시예 11Example 11
먼저, 물 20 질량부와, 환원 맥아당 물엿 30 질량부를 혼합하여, 물엿 용액으로 하였다. 이 물엿 용액에, 유기산으로서 글루코노델타락톤 28.2 질량부, 글루콘산나트륨 10 질량부를, 당류로서 자일리톨 12.3 질량부를 가열 용해한 것 이외에는, 실시예 1 과 마찬가지로 구미 캔디를 얻었다.First, 20 parts by mass of water and 30 parts by mass of reduced maltose starch syrup were mixed to obtain a starch syrup solution. Gummy candy was obtained in the same manner as in Example 1 except that 28.2 parts by mass of gluconodeltalactone and 10 parts by mass of sodium gluconate as organic acids and 12.3 parts by mass of xylitol as saccharide were dissolved in this starch syrup solution by heating.
실시예 12Example 12
유기산으로서 글루코노델타락톤 28.2 질량부, 글루콘산나트륨 10 질량부를, 당류로서 자당 12.3 질량부를 가열 용해하여, 유기산 함유 수용액으로 하였다. 이 유기산 함유 수용액을 품온 130 ℃ 까지 가열하고, 총질량이 81.6 질량부가 되도록 졸여, 농축액으로 하였다. 농축액의 고형분 함량은 89.46 질량％ 였다. 농축액의 온도를 80 ℃ 까지 냉각하였다.28.2 parts by mass of gluconodeltalactone and 10 parts by mass of sodium gluconate as an organic acid and 12.3 parts by mass of sucrose as a saccharide were heated and dissolved to obtain an organic acid-containing aqueous solution. This organic acid-containing aqueous solution was heated to a temperature of 130°C, and boiled down to a total mass of 81.6 parts by mass to obtain a concentrate. The solid content of the concentrate was 89.46% by mass. The temperature of the concentrate was cooled to 80°C.
이 농축액과는 별도로, 사전에 11 질량부의 물에 팽윤시킨 돼지 유래 산 처리 젤라틴 (겔 강도 300 g) 7 질량부를 80 ℃ 까지 가열한 것 이외에는, 실시예 1 과 마찬가지로 구미 캔디를 얻었다.Apart from this concentrate, gummy candy was obtained in the same manner as in Example 1 except that 7 parts by mass of acid-treated gelatin (gel strength: 300 g) derived from pigs previously swollen in 11 parts by mass of water was heated to 80°C.
실시예 13Example 13
유기산으로서 글루코노델타락톤 27 질량부, 글루콘산칼륨 12.3 질량부를, 당류로서 자당 11.2 질량부를 가열 용해하여, 유기산 함유 수용액으로 하였다. 이 유기산 함유 수용액을 품온 130 ℃ 까지 가열하고, 총질량이 81.6 질량부가 되도록 졸여, 농축액으로 하였다. 농축액의 고형분 함량은 89.46 질량％ 였다. 농축액의 온도를 80 ℃ 까지 냉각하였다.27 parts by mass of gluconodeltalactone 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 heated and dissolved to obtain an organic acid-containing aqueous solution. This organic acid-containing aqueous solution was heated to a temperature of 130°C, and boiled down to a total mass of 81.6 parts by mass to obtain a concentrate. The solid content of the concentrate was 89.46% by mass. The temperature of the concentrate was cooled to 80°C.
이 농축액과는 별도로, 사전에 11 질량부의 물에 팽윤시킨 생선 유래 산 처리 젤라틴 (겔 강도 250 g) 7 질량부를 80 ℃ 까지 가열한 것 이외에는, 실시예 1 과 마찬가지로 구미 캔디를 얻었다.Apart from this concentrate, gummy candy was 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.
실시예 14Example 14
사전에 11 질량부의 물에 팽윤시킨 소 유래 알칼리 처리 젤라틴 (겔 강도 250 g) 7 질량부를 80 ℃ 까지 가열한 것 이외에는, 실시예 13 과 마찬가지로 구미 캔디를 얻었다.Gummy candy was obtained in the same manner as in Example 13, except that 7 parts by mass of alkali-treated gelatin derived from cows (gel strength: 250 g) previously swollen in 11 parts by mass of water was heated to 80°C.
실시예 15Example 15
사전에 11 질량부의 물에 팽윤시킨 소 유래 알칼리 처리 젤라틴 (겔 강도 200 g) 7 질량부를 80 ℃ 까지 가열한 것 이외에는, 실시예 13 과 마찬가지로 구미 캔디를 얻었다.Gummy candy was obtained in the same manner as in Example 13, except that 7 parts by mass of alkali-treated gelatin (gel strength: 200 g) derived from cow previously swollen in 11 parts by mass of water was heated to 80°C.
비교예 1Comparative Example 1
표 1 의 배합표에 따라, 일반적인 구미 캔디의 제조 방법, 즉 당류 함유 수용액을 가열 농축한 후에 젤라틴을 첨가하고, 이어서 글루콘산류의 수용액을 첨가하는 순서로 구미 캔디를 제조하는 것을 시도하였다. 먼저, 물 20 질량부와, 물엿 30 질량부를 혼합하여, 물엿 용액으로 하였다. 이 물엿 용액에, 당류로서 자당 41 질량부를 가열 용해하여, 당류 함유 수용액으로 하였다. 구미 캔디를 얻으려면 수분을 증발시킬 필요가 있지만 젤라틴의 첨가 후에는 가열 농축할 수 없기 때문에, 이 당류 함유 수용액으로부터 물 28.4 질량부를 증발시키는 것을 시도했지만 곤란하여, 조작을 중단하였다. 따라서, 구미 캔디를 제조할 수 없었다.According to the composition table in Table 1, an attempt was made to prepare gummy candy in the order of general gummy candy production method, namely, adding gelatin after heating and concentrating a saccharide-containing aqueous solution, followed by 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 obtain a starch syrup solution. In this starch syrup solution, 41 parts by mass of sucrose was dissolved by heating as a saccharide to obtain a saccharide-containing aqueous solution. Water must be evaporated to obtain gummy candy, but heat concentration cannot be achieved 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 it was difficult and the operation was stopped. Thus, gummy candy could not be produced.
비교예 2Comparative Example 2
당류로서 자당 12.5 질량부를 가열 용해한 것 이외에는, 비교예 1 과 마찬가지로 당류 함유 수용액을 얻었다. 비교예 1 과 마찬가지로, 이 당류 함유 수용액으로부터 물 56.9 질량부를 증발시키는 것을 시도했지만 곤란하여, 조작을 중단하였다. 따라서, 구미 캔디를 제조할 수 없었다.A saccharide-containing aqueous solution 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 the saccharide. As in 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 stopped. Thus, gummy candy could not be produced.
비교예 3Comparative Example 3
당류로서 자당 39.54 질량부를 가열 용해한 것 이외에는, 비교예 1 과 마찬가지로 당류 함유 수용액을 얻었다. 비교예 1 과 마찬가지로, 이 당류 함유 수용액으로부터 물 30.74 질량부를 증발시키는 것을 시도했지만 곤란하여, 조작을 중단하였다. 따라서, 구미 캔디를 제조할 수 없었다.A saccharide-containing aqueous solution 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 the saccharide. As in 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 stopped. Thus, gummy candy could not be produced.
비교예 4Comparative Example 4
당류로서 자당 6.44 질량부를 가열 용해한 것 이외에는, 비교예 1 과 마찬가지로 당류 함유 수용액을 얻었다. 비교예 1 과 마찬가지로, 이 당류 함유 수용액으로부터 물 67.44 질량부를 증발시키는 것을 시도했지만 곤란하여, 조작을 중단하였다. 따라서, 구미 캔디를 제조할 수 없었다.A saccharide-containing aqueous solution 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 the saccharide. As in 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 stopped. Thus, gummy candy could not be produced.
비교예 5Comparative Example 5
표 1 의 배합표에 따라, 먼저, 물 20 질량부와, 물엿 30 질량부를 혼합하여, 물엿 용액으로 하였다. 이 물엿 용액에, 유기산으로서 시트르산 (무수) 7.8 질량부, 시트르산 3 나트륨 2 수화물 3.6 질량부를, 당류로서 자당 39.54 질량부를 가열 용해하여, 유기산 함유 수용액으로 하였다. 이 유기산 수용액을 품온 130 ℃ 까지 가열하고, 총질량이 81.6 질량부가 되도록 졸여, 농축액으로 하였다. 농축액의 고형분 함량은 89.46 질량％ 였다. 그 후, 실시예 1 과 마찬가지로 구미 캔디를 얻었다.According to the composition table of Table 1, first, 20 mass parts of water and 30 mass parts of starch syrup were mixed, and it was set as the starch syrup solution. In this starch syrup solution, 7.8 parts by mass of citric acid (anhydrous) and 3.6 parts by mass of trisodium citrate dihydrate as organic acids and 39.54 parts by mass of sucrose as saccharides were dissolved by heating to obtain an organic acid-containing aqueous solution. This aqueous organic acid solution was heated to a temperature of 130°C and boiled down to a total mass of 81.6 parts by mass to obtain a concentrate. The solid content of the concentrate was 89.46% by mass. Thereafter, gummy candy was obtained in the same manner as in Example 1.
비교예 6Comparative Example 6
유기산으로서 시트르산 (무수) 28 질량부, 시트르산 3 나트륨 2 수화물 18.3 질량부를, 당류로서 자당 6.44 질량부를 가열 용해한 것 이외에는, 비교예 5 와 마찬가지로 구미 캔디를 얻었다.Gummy candy was obtained in the same manner as in Comparative Example 5 except that 28 parts by mass of citric acid (anhydrous) and 18.3 parts by mass of trisodium citrate dihydrate were dissolved as organic acids and 6.44 parts by mass of sucrose were dissolved by heating as saccharides.
비교예 7Comparative Example 7
유기산으로서 시트르산 (무수) 29 질량부, 시트르산 3 칼륨 1 수화물 18.5 질량부를, 당류로서 자당 4 질량부를 가열 용해한 것 이외에는, 비교예 5 와 마찬가지로 구미 캔디를 얻었다.Gummy candy was obtained in the same manner as in Comparative Example 5, except that 29 parts by mass of citric acid (anhydrous) and 18.5 parts by mass of 3 potassium citrate monohydrate were dissolved by heating as organic acids and 4 parts by mass of sucrose was dissolved as sugar.
[구미 캔디의 평가][Evaluation of Gummy Candy]
(1) 보형성의 평가(1) Evaluation of shape retention
평가한 발명품 및 비교품은, 스타치 몰드로부터 빼낸 구미 캔디를 알루미늄 라미네이트 필름 (PET12/PE15/AL7/PE20/PE60) 으로 성형된 봉투에 넣어 7 일간 25 ℃ 보존한 것을 사용하였다.For the evaluated invention and comparative products, gummy candy taken out of the starch mold was placed in an aluminum laminated film (PET12/PE15/AL7/PE20/PE60) bag and stored at 25°C for 7 days.
전문 패널 4 명으로, 본 발명품 및 비교품의 구미 캔디를 육안으로 관찰하고, 또 입자가 봉투 내 필름에 부착되는 것에 관해서는, 입자와 필름의 경계에 주걱을 대고 입자를 들어올리는 방향으로 서서히 힘을 가하여 필름으로부터 박리함으로써, 다음의 4 단계로 평가를 실시하였다. 4 명의 협의로 평점으로 하였다.Four expert panelists visually observed the gummy candies of the present invention and comparative products, and with respect to adhesion of particles to the film in the bag, a spatula was applied to the boundary between the particles and the film, and force was gradually applied in the direction of lifting the particles. By applying and peeling from the film, evaluation was performed in the following 4 steps. It was set as a rating by consultation of 4 people.
(보형성)(formality)
4 : 입자의 변형은 없고, 필름으로부터 박리할 수 있다4: There is no deformation of the particles, and they can be separated from the film.
3 : 입자의 변형은 있지만, 필름으로부터 박리할 수 있다3: Particles are deformed, but can be separated from the film
2 : 입자의 변형이 있고, 필름으로부터 박리할 수 없다 (부착물이 필름에 남는다)2: Particles are deformed and cannot be separated from the film (adherents remain on the film)
1 : 스타치 몰드 상에서 냉각해도 겔화하지 않는다1: Does not gel even when cooled on a starch mold
(2) 보형력의 측정(2) Measurement of shape retention force
평가한 발명품 및 비교품은, 원기둥형 폴리프로필렌 용기에 덮개를 덮고 7 일간 25 ℃ 보존한 것을 사용하였다.As the evaluated invention and comparative products, those that were covered in a cylindrical polypropylene container and stored at 25°C for 7 days were used.
본 발명품 및 비교품의 구미 캔디를 텍스처 애널라이저 (소형 탁상 시험기 EZ-SX, 주식회사 시마즈 제작소 제조) 로 측정함으로써, 평가를 실시하였다. 직경 5 ㎜ 의 원기둥 프로브로, 침입 거리 1 ㎜, 침입 속도 1 ㎜/s 로 침입시키고, 그 상태에서 30 초간 유지한 후의 응력 수치 (g) 를 보형력 (g) 으로 하였다.Evaluation was performed by measuring the gummy candies of the product of the present invention and the comparative product with a texture analyzer (small bench tester EZ-SX, manufactured by Shimadzu Corporation). A cylindrical probe having a diameter of 5 mm was penetrated 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 defined as the shape retention force (g).
표 1 및 표 2 에 구미 캔디의 배합 조성, 구미 캔디의 분석치와 평가 결과를 나타낸다.Table 1 and Table 2 show the composition of the gummy candy, the analysis values of the gummy candy, and the evaluation results.
표 1 로부터 분명한 바와 같이, 본 발명의 제조 방법에 의하면, 글루콘산류를 고배합해도, 구미 캔디를 제조하는데 있어서 문제는 보이지 않고, 보형성이 양호한 구미 캔디가 얻어졌다 (실시예 1 ∼ 15).As is clear from Table 1, according to the production method of the present invention, no problem was found in producing gummy candy even when a high amount of gluconic acids was blended, and gummy candies with good shape retention were obtained (Examples 1 to 15).
시트르산을 고배합한 경우에는, 보형을 할 수 없고, 끈적이는 것이었다 (비교예 5 ∼ 7).In the case of high citric acid blending, shape retention could not be performed and it was sticky (Comparative Examples 5 to 7).
Claims (9)
(1) 글루콘산 및 글루코노델타락톤으로부터 선택되는 1종 이상과 글루콘산염의 조합을, 겔상 조성물의 질량에 대해 10 ∼70 질량％ 가 되도록 함유하는 수용액을 농축하여, 농축액을 얻는 공정
(2) 상기 공정 (1) 에서 얻어진 농축액에 젤라틴을 첨가하여, 젤라틴 겔 용액을 얻는 공정
(3) 상기 공정 (2) 에서 얻어진 젤라틴 겔 용액을 냉각하는 공정
을 포함하는 겔상 조성물의 제조 방법.The following steps (1) to (3):
(1) A step of concentrating an aqueous solution containing a combination of at least one selected from gluconic acid and gluconodeltalactone and a gluconate salt to be 10 to 70% by mass with respect to the mass of the gel composition to obtain a concentrate
(2) A step of obtaining a gelatin gel solution by adding gelatin to the concentrate obtained in step (1) above
(3) Step of cooling the gelatin gel solution obtained in step (2) above
Method for producing a gel composition comprising a.
겔상 조성물 중의 글루콘산 및 글루코노델타락톤으로부터 선택되는 1종 이상과 글루콘산염의 조합의 함유량이 10 ∼ 60 질량％ 인 겔상 조성물의 제조 방법.According to claim 1,
A method for producing a gel composition, wherein the content of a combination of at least one selected from gluconic acid and gluconodeltalactone and a gluconate salt in the gel composition is 10 to 60% by mass.
겔상 조성물이 구미 캔디인 겔상 조성물의 제조 방법.According to claim 1 or 2,
A method for producing a gel composition wherein the gel composition is gummy candy.
미네랄의 함유량이 0.5 ∼ 2.1 질량％ 인 겔상 조성물.According to claim 4,
A gel composition having a mineral content of 0.5 to 2.1% by mass.
미네랄이 나트륨, 칼륨, 칼슘 및 마그네슘으로부터 선택되는 1 종 또는 2 종 이상인 겔상 조성물.According to claim 4,
A gel composition comprising one or two or more minerals selected from sodium, potassium, calcium and magnesium.
상기 글루콘산류가 글루콘산, 글루코노델타락톤, 글루콘산나트륨 및 글루콘산칼륨으로부터 선택되는 1 종 또는 2 종 이상인 겔상 조성물.A gel composition containing 10 to 70% by mass of gluconic acids, 0.2 to 2.1% by mass of minerals, and gelatin,
A gel composition wherein the gluconic acids are one or two or more selected from gluconic acid, gluconodelta lactone, sodium gluconate, and potassium gluconate.
구미 캔디인 겔상 조성물.According to any one of claims 4 to 7,
A gel-like composition that is gummy candy.
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