TWI718312B - A dessert with a grape-like taste - Google Patents

Abstract

The present invention provides a cured product comprising a gel composition and a collagen shell covering it. Because the cured product of the gel composition has the dynamic viscoelastic shape of raw grape pulp, it has a similar raw grape skin Desserts with a collapsible taste are desserts with a grape-like taste. As this dynamic viscoelastic type, for example, a dynamic viscoelastic type in which the loss tangent value at an angular frequency of 63.1 rad/S is reduced by 34 to 83% relative to the loss tangent value at an angular frequency of 3.98 rad/S can be cited.

Description

Desserts with a grape-like taste

The present invention is related to a dessert with a grape-like taste. In more detail, the present invention relates to a dessert with a collapsible taste similar to that of raw grapes with skins.

)(註冊商標及商品名，KANRO Co.,Ltd.製)、日本ZEROSH(譯者註：原文

)(註冊商標及商品名，UHA Mikakuto Co.,Ltd.製)等為代表之使用明膠與果膠者。這些膠質糖果在摻合果汁、香料等以具有果實風味的同時還號稱具有果實樣口感或果肉樣口感。然而，這些膠質糖果因來自明膠的彈力強，而未能充分重現生的果實的果汁感、果實口感或果肉口感。 Gummy candies and jellies are widely welcomed by consumers because of their unique elasticity derived from gelatin and other gelling agents and can impart a variety of flavors. As gum candy, Japanese Puré GUMMY (Translator's Note: Original

) (Registered trademark and trade name, manufactured by KANRO Co., Ltd.), ZEROSH, Japan (Translator's Note: Original

) (Registered trademark and trade name, manufactured by UHA Mikakuto Co., Ltd.) are representative of those using gelatin and pectin. These gum candies are known to have a fruit-like mouthfeel or a pulp-like mouthfeel while blending fruit juices, spices, etc. to have a fruity flavor. However, these gelatinous candies cannot fully reproduce the juice texture, fruit texture, or pulp texture of the raw fruit due to the strong elasticity derived from gelatin.

In addition, as jelly, some enclose the raw fruit in the jelly. However, there is a problem that the expiration date is limited to 1 to 2 weeks due to the use of raw fruits, and the problem is that the water in the fruit is replaced with the sugar in the jelly, and the taste or juice of the fruit is easily lost. . As above, in the field of gum candy and jelly, the popularity of fruit flavor is high, and the popularity of grape flavor is particularly high. As mentioned above, the fruit flavor can be imparted to a certain extent through the blending of fruit juice or spices. However, the imparting of juice, fruit-like taste, or pulp-like taste is a major issue in this field.

As a traditional dessert with fruit-like texture or pulp-like texture, for example, a gellan gum-containing gel is cooled and solidified, and then slowly frozen while thawing while controlling the freezing direction. Foods with pineapple-like texture and texture (patented Document 1), cooling and solidifying a gel containing gellan gum, tamarind seed gum, locust bean gum, xanthan gum, whey protein, and trisodium citrate, a pulp-like jelly with the appearance and taste of fibrous tissue ( Patent Document 2), a jelly-like food in which a water-soluble polymer that gels by reacting pectin and the like with metal ions, and a gel-packed mixture of a water-soluble polymer containing metal ions such as gum arabic (Patent Document 3) Wait. However, Patent Documents 1 and 2 did not obtain a grape-like texture. The jelly-like food of Patent Document 3 is a drinking type (paragraph 0010), and it is not one that reproduces the actual taste of the flesh.

On the other hand, as foods using a collagen shell, there can be mentioned filling of hypoallergenic gelatin, sugar, syrup, etc., into the collagen shell (hereinafter also referred to as "shell"), which contains only type II collagen-derived gelatin. "), and cooled and solidified gelatinous candy (Patent Document 4), mixed jelly containing gelatin and gellan gum with pork and other edible meat processing materials, and filled the obtained mixture into the shell of sausage and other food Meat processed products (Patent Document 5), etc. Patent Document 4 aims at the use of hypoallergenic gelatin, and Patent Document 5 aims at improving the taste of processed meat products, and does not intend to use the shell to obtain a fruit-like taste or a pulp-like taste. Moreover, the mouthfeel of the shell of the aforementioned gum candy and processed edible meat products is far from the peel-like mouthfeel.

In addition, a liquid food containing a cellulose composite containing a hydrophilic thickener such as cellulose and psyllium gum, and fruits and/or vegetables has been proposed (Patent Document 6). Patent Document 6 specifies the storage elastic modulus of the cellulose composite within a predetermined range as an index of the suspension stability of the cellulose composite. However, since Patent Document 6 aims to provide liquid food, it is not intended to reproduce a fruit-like texture or a pulp-like texture.

)(註冊商標)之商品名在市面上販售，由於其果汁感、果實樣口感、果肉樣口感及果皮樣口感接近生的葡萄的口感，所以受到消費者的支持。 In addition, Patent Document 7 describes that the general thickness of the outer casing is 30 or more μm or more. If the thickness is smaller than this thickness, cracks and the like are likely to occur. In addition, Patent Document 8 describes a jelly candy in which gelatin, pectin, syrup, sugar, acid, flavor, and pigment are heated and dissolved in water and filled into a shell with a thickness of 5 to 100 μm. Patent Documents 9 and 10 describe a gummy candy in which a shell is filled with a gel containing a predetermined amount of sugars, gelatinizers, thickening polysaccharides, etc., with a water content of 20% by weight or more. The colloidal candies described in Patent Documents 9 and 10 are referred to as cororo (Annotation: Original

) (Registered trademark) is sold on the market under the brand name, and it is supported by consumers because of its juice, fruit-like taste, pulp-like taste and peel-like taste close to the taste of raw grapes.

[Prior Technical Literature] [Patent Literature]

[Patent Document 1] Japanese Patent No. 2971036

[Patent Document 2] JP 2000-116342 A

[Patent Document 3] Japanese Patent No. 3405543

[Patent Document 4] Japanese Patent No. 3586686

[Patent Document 5] JP 2007-209283 A

[Patent Document 6] Japanese Patent No. 5953024

[Patent Document 7] JP 5-184282 A

[Patent Document 8] Japanese Unexamined Publication No. 60-68989

[Patent Document 9] Japanese Patent Application No. 2013-218391

[Patent Document 10] International Publication No. 2016/021717

The inventors of the present invention used a colloidal candy filled with a collagen shell with a gel composition imparted with a predetermined fruit flavor as a prototype, and conducted intensive research in order to provide a more accurate fruit-like mouthfeel, pulp-like mouthfeel, and peel-like mouthfeel. . As a result, the group of the present invention has obtained the following insights: When chewing fruits with skins continuously, the pulp tissue and peel will give a gradually broken texture (collapsibility), so that edible grapes and other fruits that contain almost no fiber can be obtained. The taste at the time (fruit taste, pulp taste and peel taste).

In addition, with regard to the characteristics of the gel composition used to obtain the aforementioned prototype gum candy, the inventors of the present invention have repeatedly studied the following aspects: as a factor affecting the taste, the study of the high moisture content of the gel composition and the gelling agent Content adjustment; as the main factor to further improve the taste and improve the preservation after manufacture, the water transfer property of the cured product of the gel composition and the correlation between the water transfer property and the outer shell are studied; as the main factor to improve the production efficiency, the research will The gel composition heated at a relatively high temperature for the dissolution of the gelatinizer prevents the shell from cracking when the shell is filled with the gel composition. For example, if the cured product of the gel composition has high moisture transferability, the initially designed taste is impaired, and moisture oozes out to the surface through the outer shell, which tends to present an unpleasant state such as stickiness. In addition, if the water transferability of the gel composition is low, it is estimated that while it is difficult to make the shell a skin-like texture, the adhesion between the surface of the cured product of the gel composition and the shell will decrease, and the overall feeling during eating will be lost. .

Among the above-mentioned patent documents, patent documents 1 to 3 and 8 to 10 can be cited as those particularly related to the present invention. However, although Patent Documents 1 to 3 describe a gel (gel composition) that contains a gelling agent and is imparted with a fruit flavor, there is no description of the above-mentioned characteristics of the gel composition.

Patent Document 8 uses only gelatin or pectin as a gelling agent. And because there is no special description of the water content, based on the technical common sense at the time of application, it is estimated that the water content of the jelly filled in the shell is 10-20% by weight. Even if the gel is filled into the outer shell with such ingredients, the texture of a raw fruit with a skin that is a combination of juice, fruit-like texture, pulp-like texture, collapsibility, and peel-like texture cannot be reproduced. In addition, although Patent Document 8 describes that the outer shell is skin-like, it does not describe that it has a texture like raw grape skin.

In Patent Document 9, as an indicator for reproducing the pulp-like texture and peel-like texture of grapes with skins close to raw, the step change in gel strength when the plunger penetrates the gum candy described in Patent Document 9 is equivalent to that of grapes. Way of composition. This gelatinous candy has an unprecedented taste that is close to that of raw grapes with skins. However, from the viewpoint of reproducing the juice feel and collapsibility when raw grapes with skins are continuously chewed, there is still room for improvement. Especially from the point of view of shape retention and durability against water, gelatinous candies have to be added with sufficient gelling agent, but the elasticity from the gelling agent and the collapse of the pulp gradually broken after chewing are completely complete. Different, so it is speculated that the recurrence of collapsibility is not sufficient.

In addition, in Patent Document 10, a high-moisture-containing gelatinous candy containing a gelatin as a main component is coated with a shell to further improve the degree of water separation, stickiness, and plastic deformation. However, since the adhesiveness and gel strength are high and the collapsibility is not sufficiently reproduced, there is still room for improvement from the viewpoint of imparting the taste of raw grapes with skins.

The object of the present invention is to provide a dessert with a grape-like taste that has a collapsible taste similar to that of raw grapes with skins.

As an ideal embodiment, the present invention provides desserts with a grape-like taste according to the following (1) to (4) embodiments.

(1) A dessert with a grape-like taste, comprising a cured product of a gel composition and a collagen shell covering the cured product of the gel composition, and the cured product of the gel composition has a raw grape pulp-like texture Dynamic viscoelastic form.

(2) The dessert with a grape-like taste as described in (1) above, characterized in that the cured product of the gel composition has a loss tangent value at an angular frequency of 63.1rad/S relative to the loss at an angular frequency of 3.98rad/S The dynamic viscoelastic shape of the grape pulp with the tangent value reduced by 34~83%.

(3) The dessert with a grape-like taste as described in (1) or (2) above, wherein the cured product of the gel composition has a pH of 2 to 4, a moisture value of 20 to 45% by weight, and a water activity value of 0.6 to 0.86, and The moisture contained in the cured product has moisture transferability that oozes out to the surface. The moisture transfer rate after standing at 37°C for 1 week is 0.3 to 0.6% by weight, and the moisture transfer rate after standing at 37°C for 2 weeks It is 0.6 to 1.5% by weight.

(4) Any dessert with a grape-like taste as described in (1) to (3) above, wherein the film thickness of the collagen shell is 5-100 μm, and the cured product of the gel composition is covered, and dried at room temperature for 6 hours, The breaking strength of the collagen shell after removing the cured product of the aforementioned gel composition is 2800~9000g/cm ² .

In these embodiments, the so-called cured product of the gel composition is a liquid gel composition obtained by heating and dissolving the gelling agent, thickening polysaccharides, and other components contained in the gel composition in water. For example, it is cooled to make it solidify. The heating temperature during heating and dissolution may be appropriately selected depending on the type of gelling agent and thickening polysaccharide.

The present invention provides a dessert with a grape-like taste that has a collapsible taste similar to that of raw grapes with skins.

[Fig. 1] A diagram showing the dynamic viscoelasticity of the reference example, the example, and the comparative example. The horizontal axis is the angular frequency (rad/S), and the vertical axis is the loss tangent (tanδ).

The inventors of the present invention found that the taste (collapsibility) of raw grapes with the skin when continuously chewed by imparting the prototype gum candy to the raw grapes can almost accurately reproduce the taste (collapsing) of the raw grape with the skin. Sex) method of research. The inventors of the present invention initially focused on the reproduction of the gel strength of the raw grape with skin described in Patent Document 9. However, if only the step change in the gel strength of the grapes with the skin is reproduced, the mouthfeel of the prototype gum candy still has the upper hand due to the elasticity of the gelatinizer, and the collapsibility during chewing cannot be sufficiently imparted.

The inventors conducted further studies and found that the dynamic viscoelastic form of the gel composition filled in the shell (preferably the loss tangent value tanδ at a predetermined angular frequency) approximated to raw In this form of grape pulp, even if the gel composition contains a gelling agent, the elasticity from the gelling agent will not be too strong, and it can impart collapsibility when chewing grapes with skins continuously. Furthermore, the inventors of the present invention found that by adjusting the water transfer rate of the gel composition, the taste of grapes with skins can be more accurately reproduced in the prototype gum candy.

That is, in an ideal embodiment of the present invention, the dynamic viscoelastic shape of the gel composition in the prototype gum candy can be approximated to the shape of the raw grape pulp, and the raw tape can be reproduced almost accurately. The juice and mouthfeel of the skin grapes (the mouthfeel of the whole fruit, pulp texture, collapsibility and peel texture). Moreover, in a more ideal embodiment of the present invention, the loss tangent value tanδ of the gel composition at a predetermined angular frequency can be approximated to the value of the raw grape pulp, thereby more accurately reproducing the Juice and taste of grapes with skins. Moreover, in a more desirable embodiment of the present invention, the dynamic viscoelastic shape of the gel composition (preferably the loss tangent value tanδ at a predetermined angular frequency) can be approximated to raw grape pulp by one side. In this configuration, while adjusting the water transfer rate of the gel composition, the juice and mouthfeel of raw grapes with skins can be reproduced more accurately.

With this ideal embodiment, it is possible to provide a dessert or a dessert in which the gel composition is set in a predetermined dynamic viscoelastic shape and a predetermined water transfer rate, and has a smooth texture and a collapsible texture of raw grapes with the skin during continuous chewing. Gummy candy.

The following is a detailed description of the embodiments of the present invention.

The dessert with a grape-like taste of this embodiment (hereinafter also referred to as "grape-like dessert") includes a cured product of a gel composition and a collagen shell covering the gel composition. In this embodiment, the outer surface of the cured product and the inner surface of the collagen shell are in close contact almost on the entire surface. However, in a very small part, the cured product may not be in contact with the collagen. The grape-like dessert of the present embodiment has a juice and mouthfeel like a raw grape with skin. The grape-like dessert of the present embodiment is preferably a gum candy having the juice and mouthfeel of raw grapes with skins (hereinafter sometimes referred to as "grape-like gum candy").

The inventors of the present invention studied the dynamic viscoelasticity of grape pulp based on the angular frequency and the loss tangent value, and found that the loss tangent value decreased with the increase of the angular frequency. The inventors of the present invention consider that the decrease in the loss tangent value of the raw grape pulp is an indicator of collapsibility, and has conducted repeated studies in order to impart such a dynamic viscoelasticity to the gel composition. The inventors of the present invention found that by setting the dynamic viscoelastic profile based on the loss tangent values at two predetermined angular frequencies, it is possible to suppress the elastic performance from the gelling agent while giving the gum candy a chewy strip. Collapsibility when peeling grapes. In this embodiment, the dynamic viscoelastic profile of the gel composition is set according to the loss tangent values at angular frequencies of 3.98 rad/S and 63.1 rad/S.

More specifically, the cured product of the gel composition of the first type has a loss tangent value at an angular frequency of 3.98rad/S (hereinafter also referred to as "tanδ3.98"), and an angular frequency of 63.1rad/S. The loss tangent value at S (hereinafter also referred to as "tanδ63.1") is reduced by 34~83% in the dynamic viscoelastic state. In other words, the reduction rate ([tanδ63.1/tanδ3.98]×100) as a percentage of tanδ63.1 relative to tanδ3.98 is 34~83%. The dynamic viscoelastic type of raw grape pulp is 0.175 for tanδ 3.98 and 0.0413 for tanδ 63.1, which is about 76% reduction. Therefore, the dynamic viscoelastic profile of this embodiment is almost similar to the dynamic viscoelastic profile of raw grape pulp.

If the reduction rate is 34 to 83%, the elasticity from the gelling agent will not be felt excessively strong, and the cured product of the gel composition will not be divided into multiple pieces during chewing, but it will appear to be slowly collapsed. The disintegrative taste that dissolves gradually disappears. When the reduction rate is less than 34%, the elasticity from the gelling agent will be felt relatively strongly, and the collapse of the cured product will not proceed sufficiently, and the collapse of the raw grapes with skins may not be felt. It's also close to the texture of chewing gum candy. In addition, if the reduction rate exceeds 83%, the cured product of the gel composition will melt and disappear directly in the mouth, leaving more cases of the collagen shell remaining. As a result, it may not be possible to obtain the collapsibility of the combination of the cured product and the collagen.

In this specification, the dynamic viscoelastic profile of the gel composition or raw grape pulp is determined by the following method. First, a rheometer (trade name: Physico MCR 301, manufactured by Anton-Paar GmbH) was used to measure the storage elastic modulus (G') and loss elasticity of the sample at each angular frequency (rad/S) under an environment of 25°C Modulus (G”). Next, analyze the results with the software (software name: RHEOPLUS/32 ver.2.66) to find the loss tangent (tanδ) at each corner frequency.

The sample for dynamic viscoelasticity type measurement was produced in the following manner. Use a sharp knife that does not affect the dynamic viscoelasticity (a cutting knife is used in this embodiment) to cut a disk with a thickness of about 5mm and a diameter of 12mm from the central part of the solidified product of the pulp or gel composition (thickness is thin) The cylinder) is used as the sample for dynamic viscoelasticity measurement. Furthermore, taking into account the unevenness in sample preparation, each individual prepares 5 of the above-mentioned samples and calculates the tangent value of each loss angle and expresses it as an arithmetic mean.

In addition, it is desirable that the cured product of the gel composition of the second form has a predetermined moisture transferability for the moisture contained therein to ooze out to the surface. The moisture that oozes out to the surface of the cured product is absorbed by the collagen shell and/or exists at the interface between the cured product and the collagen shell. As a result, the overall feeling of the cured product and the collagen shell when chewing the grape-like dessert of the present embodiment, the peel-like mouthfeel, the mouthfeel, etc. can be further improved, and the mouthfeel of the raw grape with skin can be reproduced more accurately. Hereinafter, the water oozing out to the outer surface of the cured product of the gel composition is also referred to as the separated water liquid of the cured product or simply called the separated water liquid.

More specifically, the moisture transferability is: the moisture transfer rate after storage at 37°C for 1 week (hereinafter also referred to as the "water transfer rate after 1 week") of 0.3 to 0.6% by weight, and at 37°C The moisture transfer rate after 2 weeks of storage (hereinafter also referred to as "water transfer rate after 2 weeks") is 0.6 to 1.5% by weight.

The moisture transfer rate (weight%) is calculated by the following formula.

Moisture transfer rate (weight%)=〔(X0-X1)/X0〕×100

[In the formula, X0 represents the weight of the grape-like dessert just before the preservation. X1 represents the weight of the grape-like dessert just after storage for 1 or 2 weeks. 〕

It is estimated that the moisture transfer rate after 1 week is 0.3 to 0.6% by weight, and the moisture transfer rate after 2 weeks is 0.6 to 1.5% by weight. There is no unpleasant stickiness when taking the grape-like dessert of this embodiment. Or, the texture hardens due to the transfer of moisture, and a fruity tongue touch like raw grapes with skins can be obtained.

When the water transfer rate after one week is less than 0.3% by weight, the collagen is insufficiently swollen, and the strength for obtaining a peel-like texture may not be obtained. As a result, it is easy to become a hard texture like sausage. In addition, if it exceeds 0.6% by weight, the moisture transfers too much, which may cause unpleasant stickiness and hardening of the mouthfeel due to the decrease in the moisture value of the cured product of the gel composition. In addition, when the water transfer rate after 2 weeks is less than 0.6% by weight or more than 1.5% by weight, the same problem may occur separately as when the water transfer rate after 1 week is less than 0.3% by weight or more than 0.6% by weight.

The ideal third type of gel composition and its cured product are those whose pH, moisture value, and water activity value are set within a predetermined range. The pH can be set in the range of 2 to 4 or 2 to 3.5, for example. The moisture value (moisture content) can be set in the range of 20 to 45% by weight, 23 to 40% by weight, 25 to 40% by weight, or 25 to 38% by weight, for example. The water activity value can be set to a range of 0.6 to 0.86, exceeding 0.6 and less than 0.86, or 0.7 to 0.86, for example. Although pH, water value and water activity value can be set in multiple ranges, they can be combined appropriately, and there are 24 combinations in total.

By setting the pH, moisture value, and water activity value to any one of the above-mentioned ranges, the growth of microorganisms such as molds, yeasts, and bacteria can be significantly inhibited, and the grape-like dessert or grape-like gummy candy of this embodiment can be improved. Preservability. In addition, since the gel composition and the cured product have the pH, moisture value, and water activity value in the above range, the water absorbed by the collagen shell and the small amount of moisture accumulated between the cured product and the collagen shell are likely to fall in the above range or close to the above range. Range of pH, moisture value and water activity value. As a result, the preservation of the collagen shell can also be improved. Therefore, it is possible to improve the storage properties of the grape-like dessert or the grape-like gum candy of the present embodiment as a whole, and to set the shelf life and the expiration date longer.

In addition, if at least one of the pH, moisture value, and water activity value of the cured product of the third type of gel composition exceeds the upper limit of the above range (pH=4, moisture value=45% by weight, Water activity value = 0.86), it will be difficult to control the growth of microorganisms, in most cases, microorganisms will grow within a week Long, I am afraid that corruption will occur. In addition, if at least one of the pH, moisture value, and water activity value of the cured product of the third type of gel composition is lower than the lower limit of the above range (pH=2, moisture value=20% by weight , Water activity value = 0.6), the moisture transferability of the cured product may decrease. As a result, the swelling of the collagen shell is insufficient, and it tends to become a hard texture like sausage. Moreover, when the moisture value is less than 20% by weight, the moisture value is the same as that of the conventional commercially available gum candy, the gelling agent becomes stronger, and the grape-like dessert of this embodiment with a raw grape-like texture cannot be obtained. Or grape-like gum candy.

In this manual, the water activity value is measured using a water activity constant temperature measuring device (trade name: LabMASTER-aw BASIC, manufactured by Novasina AG (translation: original novasina company, official website now Novasina AG)) under an environment of 25°C. In addition, pH is measured using a pH meter (manufactured by Horiba, Ltd.). The measurement method is to dissolve 5 g of the sample in 100 g of hot water at 80°C (pH=7), then lower the temperature to 25°C and measure, and convert the obtained measurement value to obtain the pH value of the sample.

The above-mentioned gel composition of the first to third forms can be designed to match the desired grape-like dessert or grape-like gummy candy, and the first and second forms can be combined separately, and the first and third forms can be combined separately. , Combine the second and third forms, or combine the first to third forms, and implement them separately.

The gel composition of the first to third types includes, for example, at least one selected from the group consisting of gelling agents and thickening polysaccharides, sugars, glycerin, sours, additives, water and other components. Each type of gel composition may further include salts and the like. By appropriately selecting the type and content of each component, the first to third types of gel composition can be obtained. The details of each ingredient are as follows.

Gelling agents and thickening polysaccharides, for example, impart predetermined elasticity to the gel composition. In addition, it is speculated that because the outer surface of the solid substance of the gel composition is in close contact with the inner surface of the collagen shell, at least one of the gelling agent and the thickening polysaccharide in the solidified substance cooperates with glycerin to make One of the reasons why the texture of the collagen shell changes into a texture like the peel of a raw fruit.

The gelling agent commonly used in the food field can be used as the gelling agent, for example, agar, gelatin, or gum arabic, gellan gum, degreased gellan gum, natural gellan gum, xanthan gum, locust bean gum, Plantago gum, guar gum, tamarind seed gum, tamarind gum, tara gum, tragacanth gum, etc. One kind of gelling agent can be used alone or two or more kinds can be used in combination. In addition, thickening polysaccharides commonly used in the food field can also be used as thickening polysaccharides, for example, red algae, carrageenan, pectin, cattleya polysaccharides, soybean polysaccharides, alginic acid, carboxymethyl cellulose , Glucomannan, etc. One type of thickening polysaccharide can be used alone or two or more types can be used in combination. From the standpoint of the taste (including collapsibility) and fruity texture of reproduced grapes with skins, a gelling agent is preferred, and it is more preferred to use a gelling agent alone.

Although the content of the gelling agent and/or thickening polysaccharide of the gel composition of the present embodiment is not particularly limited, it can be appropriately selected from a wide range depending on the type, but for example, it is 0.5 to 15% by weight of the total amount of the composition, The range of 1 to 15% by weight or 2 to 15% by weight. The narrower the range, the more often good results are obtained in achieving the purpose of the invention. As the ideal form of the gelling agent, for example, a form in which gelatin and gums are used in combination, a form in which gums are used alone, and the like can be cited. Among these types, it is better to use a combination of two or more glues.

In the combined use of gelatin and gums and the combined use of gums, the content of gelatin and gums can be appropriately selected from the above-mentioned content ranges. However, as an example of a more specific range, it is used in combination types. The content of gelatin can be selected from the range of 0.1 to 2.5% by weight or 0.3 to 2.2% by weight of the total amount of the gel composition, and can be selected from 1.5 to 5% by weight or 2 to 4.5% by weight of the total amount of the gel composition. Select the amount of glue in the range. In addition, in the form of using the gums alone, the content of the gums can be selected from the range of 1.8 to 10% by weight or 2 to 6% by weight of the total amount of the gel composition.

The sugars conventionally used in gum candies can be used as sugars without particular limitation. Examples include monosaccharides such as glucose and fructose, disaccharides such as sucrose, lactose, and trehalose, maltitol, lactitol, sorbitol, and mannitol. Sugar alcohol, xylitol, erythritol, glycerin, reduced starch hydrolysate (reduced starch saccharide), baritol (translation: Palatinit) (trade name), Palatinose (translation: Palatinose) (trade name) ), reduced palatinose (trade name) and other sugar alcohols, raffinose, stachyose, reduced xylo-oligosaccharides, reduced branched oligosaccharides, fructooligosaccharides, inulin oligosaccharides, galacto-oligosaccharides, isoforms Oligosaccharides such as malto-oligosaccharides, malto-oligosaccharides, lactofoligosaccharides, xylo-oligosaccharides, soybean oligosaccharides, and palatin oligosaccharides, syrups, reducing syrups, enzyme syrups, fructose glucose liquid sugar, glucose liquid sugar, etc. Liquid sugars, indigestible dextrin, polydextrin and other dietary fibers. Among these sugars, by increasing the content of monosaccharides, disaccharides, etc., the grape-like dessert or grape-like gum candy of the present embodiment can also be given a good fruit-like sweetness. Sugars can be used singly or in combination of two or more kinds. Although the content of sugars in the gel composition is not particularly limited, from the viewpoint of reproducing the taste and fruity texture of grapes with skins, for example, from 30 to 75% by weight and 40 to 70% of the total amount of the gel composition. Choose from the range of weight% or 45 to 65% by weight.

Glycerin, for example, is one that changes the texture of the collagen shell to a texture like a solid peel as described above. The glycerin content is selected from the range of 3 to 15% by weight, 4 to 12% by weight, or 6 to 12% by weight of the total amount of the gel composition. For example, when the glycerin content is set to 3 to 15% by weight, in the grape-like dessert or grape-like gummy candy of the present embodiment, it is possible to include glycerin, a gelling agent, and/or without impairing its fruit flavor. Or the gel composition of thickening polysaccharides acts on the collagen shell to give the collagen shell a skin-like mouthfeel, and further obtain a fruit-like mouthfeel in which the peel and pulp are combined. From the standpoint of almost accurately reproducing the juice and mouthfeel (including collapsibility) of grapes with skins, a narrower numerical range of the aforementioned three numerical ranges can often yield good results.

If the glycerin content is less than 3% by weight, it may not be possible to impart a skin-like texture to the collagen shell. On the other hand, if the content of glycerin exceeds 15% by weight, it is impossible to impart a skin-like texture to the collagen shell, and the strong flavor derived from glycerin may damage the grape-like dessert or grape-like texture of this embodiment. The flavor and texture of gum candy.

There is no particular limitation on the use of sour agents traditionally used in the food field as sour agents, and examples thereof include citric acid, malic acid, tartaric acid, lactic acid, acetic acid, and phytic acid. Furthermore, fruit juices containing the aforementioned sours can also be used as the sours. A sour material can be used individually by 1 type or in combination of 2 or more types. The content of the sour in the gel composition can be appropriately selected depending on the pH value set by the gel composition.

The additives conventionally used for gum candies can be used as additives without particular limitations. Examples include natural fruit juices, concentrated fruit juices, fruit juices such as dry powders of fruit juices, and starches, processed starches, natural raw materials, colorants, flavors, and food. Pigment etc. Among them, natural fruit juices, concentrated fruit juices, dry powders of fruit juices, etc. are preferred. Additives, for example, can be used to further improve the taste, fragrance, appearance, etc. of the gel composition and the grape-like dessert or grape-like gum candy of this embodiment. The additives can be used alone or in combination of two or more.

In addition, the addition of salts to the gel composition may be used, for example, as a means for reducing the water activity of the gel composition and a means for curing the gel composition. Inorganic salts and organic salts that are commonly used in the field of foods can be used as salts without particular limitations. Specific examples of salts include, for example, nitrites, ascorbates, aspartates, acesulfame potassium, sulfites, arginine glutamate, and benzoate. Class, inosinate, uridine, ethylenediaminetetraacetate, erythorbate, chloride, oleate, guanylate, citrate, glycyrrhizic acid Salts, gluconates, glutamines, succinates, chondroitin sulfate salts, acetates, saccharin salts, oxidized salts, thiosulfur salts, cysteine hydrochloride Type, cytidine acid salt, bromate, tartrate, nitrate, hydroxide, stearate, sorbate, carbonate, thiamine hydrochloride, lactate , Pantothenate, histamine hydrochloride, phosphate, propionate, sulfate, malate, etc. Salts can be used individually by 1 type or in combination of 2 or more types.

The water content (moisture value) of the gel composition of the first to third forms is, for example, 20 to 45% by weight or 23 to 40% by weight or 25 to 40% by weight or 25 to the total amount of the gel composition. 38% by weight. By setting the water content in the range of 20 to 45% by weight, it is possible to impart the texture of the raw grape pulp to the gel composition, and it is easy to adjust the water activity value of the gel composition to the range of 0.6 to 0.86. This improves the normal temperature circulation of the grape-like dessert or grape-like gum candy of this embodiment.

As an example of the gel composition of the first to third forms, there can be mentioned containing 0.5-15% by weight (or 1-15% by weight or 2-15% by weight) selected from gelling agents and thickening polysaccharides At least one of the groups (or a combination of gelatinizer and gelatin and gums, or a combination of gelatinizers and gums, or a combination of gelatin and gums, or gums alone), 30~75% by weight (Or 40~70% by weight or 45~65% by weight) of sugar, 3~15% by weight (or 4~12% by weight or 6~12% by weight) of glycerin, 20~45% by weight (or 23~40% by weight) % Or 25~40% by weight or 25~38% by weight) of water, sour materials, additives (or juices), with or without salts, pH 2~4 (or 2~3.5), water activity value 0.6~ 086 (or more than 0.6 and less than 0.86 or 0.7~0.86). In addition, the numerical range of the aforementioned content of each component is a percentage based on the weight of the total amount of the gel composition.

As mentioned above, by appropriately selecting the content of each component contained in the gel composition, the predetermined characteristics of the first to third types can be formulated The gel composition. In addition, as a characteristic of the gel composition used to obtain the first form (the dynamic viscoelastic form of raw grape pulp, especially the dynamic tanδ 63.1 is reduced by 34~83% compared to the tanδ 3.98 Viscoelastic type) and/or the characteristics of the gel composition of the second type (the moisture transfer rate after 1 week is 0.3~0.6% by weight and the moisture transfer rate after 2 weeks is 0.6~1.5% by weight). A method of adjusting the content of metal ions in the gel composition is mentioned.

In the present embodiment, when a component derived from a natural product is particularly used as a component constituting the gel composition, and when at least one of an organic salt and an inorganic salt is used, those components may contain metal ions. Therefore, after measuring the metal ion content of each component used in advance, the blending ratio of each component may be adjusted so as to reach the predetermined content. In addition, it is also possible to measure the metal ion content of the obtained gel composition, and further add a necessary kind and/or necessary amount of metal ions depending on the measurement result. In addition, the metal ion content of the gel composition obtained in the preliminary experiment can be measured, and the blending ratio of each component can be appropriately adjusted according to the measurement result.

As a method of adjusting the metal ion content, for example, a method of using the metal salt of the above organic acid as a sour material, a method of using an additive containing a metal salt or metal ion, and a method selected from the above inorganic salt and organic salt At least one method of the group, etc. Here, as an additive containing a metal salt or a metal ion, one derived from a natural product is preferable, and examples thereof include a natural product-derived gelatinizer, fruit juices, and the like. When using natural product-derived additives, the content of the metal salt and/or metal ion may be measured in advance by machine analysis or the like as described above. These methods can be implemented by one method alone or by combining two or more methods.

From the viewpoint of obtaining the characteristics of the first and second forms, it is preferable to adjust the content of alkali metal ions such as K and Na, and ions of group II elements such as calcium and magnesium to within a predetermined range. As a more specific method of adjusting the content of metal ions, the first method in which the weight ratio of Na ions to K ions is set in the range of K ions: Na ions = 1.5 to 4: 1, and the content of K ions Set the weight ratio of Na ion to K ion in the range of K ion: Na ion=1.5~4:1 after setting it to 4-20mmol/kg. The second method is to compare the total weight of Ca ion and Mg ion. The weight ratio of K ions is set in K ions: (Ca ions + Mg ions) = 2-7:1 in the third method, etc. The first to third methods, the combination of the first and third methods, and the combination of the second and third methods, can be applied to each of the first, second, and third types of gel compositions. Combine the first and second types of gel compositions, combine the first and third types of gel compositions, combine the second and third types of gel compositions, combine the first to third types Any one of the gel composition.

As the collagen shell that covers and contains the cured product of the gel composition, although commercially available products containing collagen or collagen and cellulose can be used without particular limitation, it is different from the cured product of the gel composition. Considering the close contact of the outer surface of the object, a collagen shell containing collagen and cellulose is preferred. The collagen content in the collagen shell is 20 to 90% by weight or 40 to 80% by weight of the total amount of the collagen shell. In addition, from the viewpoint of close contact with the outer surface of the cured product of the gel composition, and from the viewpoint of low solubility and no discomfort in the oral cavity, the collagen content is 40~ A collagen shell with 80% by weight and a fiber content of 10% by weight or less is more preferable. In addition, from the viewpoints of flexibility, workability (workability), and stability (difficulty of breaking, etc.), the collagen shell may contain, for example, palm oil, olive oil, coconut oil, and palm kernel in addition to collagen and cellulose. One or two or more of vegetable fats such as oils, plasticizers and stabilizers such as glycerin.

In the grape-like dessert or grape-like gum candy of this embodiment, the film thickness and/or strength (or film thickness and strength) of the collagen shell can be adjusted to make the mouthfeel closer to that of raw grapes with skin (especially Peel taste). The film thickness is selected from the range of 5 to 100 μm or 25 to 50 μm, for example. In addition, the strength is selected from the range of 2800 to 9000 g/cm ² or 3000 to 5000 g/cm ² , for example. Here, the strength is the cured product of the gel composition coated with a collagen shell, dried at normal temperature (here set to room temperature of 20-25°C) for 6 hours, and the method described below is only for the cured product after removing the cured product. The strength measured by the collagen shell. Furthermore, since collagen shells with various film thicknesses are sold on the market, it is possible to choose one whose strength is within the aforementioned range when the cured product of the gel composition is filled into the interior. In addition, the gel composition may be in the first form, the second form, the third form, the combination of the first and second forms, the combination of the first and third forms, the second and the third forms The combination of any one of the 1st~3rd types of combinations. In this specification, the film thickness of the collagen shell is measured at 10 locations with a micrometer (trade name: MDC25ML, manufactured by Mitutoyo Corporation), and an arithmetic average is taken.

It is presumed that the strength of the aforementioned range can be obtained by including the cured product of the gel composition with a collagen shell having a film thickness in the aforementioned range. That is, in the grape-like dessert or grape-like gum candy of the present embodiment, it is assumed that the collagen shell absorbs and swells the separated water from the cured product of the gel composition, so it is different from the time of the cured product without coating the gel composition. The specific strength decreases, and a good peel taste can be obtained. It is presumed that because there are voids inside the collagen shell, the collagen shell swells due to the entry of water-free liquid into the void.

When the film thickness of the collagen shell is less than 5 μm and the grape-like dessert or grape-like gummy candy of the present embodiment is chewed, the strength of the collagen shell is lower than 2800 g/cm ² , and it is difficult to chew continuously, and the peel texture may not be obtained. Furthermore, when the heated liquid gel composition is filled into the collagen shell, the collagen shell may be broken. In addition, if the film thickness of the collagen shell exceeds 100 μm, the strength of the collagen becomes higher than 9000 g/cm ² , and the collagen swelling caused by the water separation liquid of the cured product of the gel composition is insufficient. As a result, I am afraid A good peel-like taste cannot be obtained.

For the grape-like dessert or grape-like gum candy of this embodiment, for example, the gel composition can be heated to dissolve the gelling agent and other components, and then the obtained liquid gel composition can be filled into the collagen shell, and It is obtained by cooling in a state of twisting both ends according to a predetermined length dimension, solidifying the gel composition inside the collagen shell, and cutting the twisted part.

The grape-like dessert or grape-like gummy candy of the present embodiment obtained in this way has a peel texture like a raw fruit, a pulp texture, and a grape-like texture in which the peel and pulp are combined, and when chewed continuously It has a moist taste and flavor like grapes. In addition, the grape-like dessert or grape-like gummy candy of the present embodiment can change the grape flavor to another flavor while maintaining the texture of raw grapes with skins. Other flavors are not particularly limited as long as they can impart flavor and aroma. Examples include fruits other than grapes such as strawberry, kiwi, pineapple, blueberry, mango, peach, apple, cherry, citrus, etc., soda, cola, Beverages such as marbled soda, matcha, jasmine, black tea, green tea, oolong tea, coffee, coffee milk, foods with the fragrance of roses or other flowers, fried chicken, garlic, chocolate, etc.

[Example]

Next, the present invention will be explained in more detail with examples, but the present invention is not limited to these. As long as there is no special description below, part and% each represent weight part and weight%. Furthermore, the grape-like desserts in each embodiment are also grape-like gum candies.

(Example 1)

Mixed water 30%, natural gellan gum and deflated gellan gum total 1.6%, locust bean gum 1.4%, 250 Buren gelatin 0.8%, glycerin 6.0%, sugar and syrup The total amount is 45%. After heating and stirring to 95°C, 1.8% of sour material, 13.3% of 6-fold concentrated grape juice, and 0.1% of spices are added and stirred to prepare a gel composition. The gel composition has a pH of 2.51, a moisture value of 30%, and a water activity value of 0.785. After filling this into a collagen shell with a film thickness of 35 µm with a filling machine, it is naturally cooled by drying at room temperature for 6 hours. After drying, a gloss agent is applied to make grape-like desserts or grape-like gum candy.

Furthermore, K ions and Na ions in the metal ion content of the gel composition obtained above were measured by atomic absorption spectrometry, and Ca ions and Mg ions were measured by ICP emission spectrometry, including K ion is 9.3mmol/kg, Na ion is 3.5mmol/kg, and the total of Ca ion and Mg ion is 3.6mmol/kg, which satisfies K ion: Na ion=1.5~4:1, and K ion: (Ca ion+Mg ion) =2~7:1 range. Furthermore, K ions mainly come from sour materials (potassium citrate and potassium polyphosphate), Na ions mainly come from sour materials (sodium citrate), and Ca ions and Mg ions come from fruit juice. In this embodiment, three kinds of sour materials are mixed and used.

(Example 2)

Mix water 25%, natural gellan gum and desiccation type gellan gum total 1.7%, locust bean gum 1.3%, plantago seed gum 1.1%, glycerin 7.0%, sugar and syrup total 47.7%, heat and stir to 95℃ , Add 1.9% sour material, 14.3% 6-fold concentrated grape juice, and 0.1% flavor to make a gel composition. This gel composition has a pH of 2.34, a moisture value of 25%, and a water activity value of 0.748. After filling this into a collagen shell with a film thickness of 35 μm with a filling machine, it is naturally cooled by drying at room temperature for 6 hours. After drying, a gloss agent is applied to make grape-like desserts or grape-like gum candy.

(Example 3)

Mix water 40%, natural gellan gum and desalted gellan gum total 1.4%, locust bean gum and xanthan gum total 1.0%, glycerin 5.0%, sugar and syrup total 43%, heat and stir to 95℃, add The sour material is 1.7%, the 6-fold concentrated grape juice is 7.8%, the flavor is 0.1% and stirred to make a gel composition. The gel composition has a pH of 2.41, a moisture value of 40%, and a water activity value of 0.843. After filling this into a collagen shell with a film thickness of 35 μm with a filling machine, it is naturally cooled by drying at room temperature for 6 hours. After drying, a gloss agent is applied to make grape-like desserts or grape-like gum candy.

(Example 4)

Mixed water 45%, natural gellan gum and desalted gellan gum total 1.8%, locust bean gum and xanthan gum total 0.8%, 250 burun gelatin 0.5%, glycerin 4.3%, sugar and syrup total 39%, heating After stirring to 95°C, add 1.7% of sour material, 6.8% of 6-fold concentrated grape juice, and 0.1% of spices and stir to make a gel composition. The gel composition has a pH of 2.52, a moisture value of 45%, and a water activity value of 0.853. After filling this into a collagen shell with a film thickness of 35 μm with a filling machine, it is naturally cooled by drying at room temperature for 6 hours. After drying, a gloss agent is applied to make grape-like desserts or grape-like gum candy.

For the gel compositions obtained in Examples 2 to 4, the metal ion analysis was performed 5 times in the same manner as in Example 1, and it was found that K ion: Na ion=1.5-4:1, and K ion were satisfied. ：(Ca ion+Mg ion)=2~7:1 range. Examples 2 to 4 also used three kinds of sour flavors as in Example 1.

(Comparative example 1)

Mixed water 30%, natural gellan gum and deflated gellan gum total 1.6%, locust bean gum 0.8%, psyllium gum 0.6%, 250 buren gelatin 2.6%, glycerin 7.0%, sugar and syrup total 44% After heating and stirring to 95°C, add 1.8% of sour material (a mixture of citric acid and polyphosphoric acid), 11.5% of 6-fold concentrated grape juice, and 0.1% of flavor, and stir to make a gel composition. This gel composition has a pH of 2.32, a moisture value of 30%, and a water activity value of 0.714. After filling this into a collagen shell with a film thickness of 35 μm with a filling machine, it is naturally cooled by drying at room temperature for 6 hours. After drying, a gloss agent is applied to make grape-flavored desserts.

(Comparative example 2)

Mix 45% of water, 1.4% of natural gellan gum and desalted gellan gum, 0.7% of locust bean gum, 5.1% of glycerin, 38.5% of sugar and syrup in total. After heating and stirring to 95℃, add sour material (citric acid). Mixture with polyphosphoric acid) 1.7%, 6 times concentrated grape juice 7.5%, flavor 0.1% and stir to make a gel composition. This gel composition has a pH of 2.75, a moisture value of 45%, and a water activity value of 0.872. After filling this into a collagen shell with a film thickness of 35 μm with a filling machine, it is naturally cooled by drying at room temperature for 6 hours. After drying, a gloss agent is applied to make grape-flavored desserts.

(Test Example 1)

According to the aforementioned dynamic viscoelasticity measurement method, for the grape-like desserts of commercially available skin grapes (seedless giant peaks) A and B (reference examples 1 and 2), examples 1 to 4, and comparative examples 1 to 2 The loss tangent value (tanδ) at each angular frequency (rad/S) and the reduction rate (%) of tanδ63.1 relative to tanδ3.98 are obtained to investigate the dynamic viscoelasticity. The results are shown in Table 1 and Figure 1. Furthermore, it has been confirmed that the commercially available skin grapes (Seedless Kyoho) A and B of Reference Examples 1 and 2 are all grapes that have been placed in the store within a week.

According to the results in Table 1 and Figure 1, in Examples 1, 3, 4, Reference Examples 1, and 2, the reduction rate of tanδ63.1 relative to tanδ3.98 is in the range of 34~83%, and it is in the range of 34~83%. In this range, a continuous decrease in tanδ can be observed, and the same taste (collapsibility) can be obtained in actual consumption.

In Example 2 and Comparative Example 1, an increase in the loss tangent value up to 15.8 rad/S was observed, and characteristics different from those in Reference Examples 1 and 2 were exhibited. However, in Example 2, a sharp decrease in the loss tangent value was observed since it exceeded 15.8 rad/S, and finally reached the same degree of reduction as that in Reference Examples 1 and 2. It is presumed that these phenomena occur when a large amount of gelling agents and thickening polysaccharides that give a tough cured product are contained. In addition, from the fact that the angular frequency is continuously increased, that is, the loss tangent value is significantly decreased, it is inferred that Example 2 satisfies the condition of having the texture of raw grapes with skins during continuous chewing. If the grape-like dessert of Example 2 is consumed, the taste of raw grapes with skins will be reproduced.

The reduction rate of Comparative Example 1 was less than 30%, and the plurality of small pieces (small pieces) produced during actual consumption did not have collapsibility, and the texture of raw grapes with skins was unsuitable. In addition, the reduction rate of the loss tangent value of Comparative Example 2 exceeded 90%, and when the value of the reduction rate was used as an index of the collapsibility, it can be said to have the greatest collapsibility. However, in fact, the gel composition begins to collapse when it is only contained in the mouth, and the cured product of the gel composition melts and disappears after chewing one or two times, and then the collagen shell is only continuously chewed. Therefore, the taste of Comparative Example 2 is far from that of raw grapes with skins.

(Test Example 2)

For the grape-like desserts of Examples 1 to 4 and the grape-flavored desserts of Comparative Examples 1 to 2, the moisture transfer rate (%) of the cured product of the gel composition was measured by the following method. Put a certain weight of grape-like desserts or grape-flavored desserts into airtight packaging materials, and place them in an incubator (trade name: DRX620TA, manufactured by Advantech Co., Ltd.) and store them at 37°C for 1 week. Or 2 weeks. Thereafter, the grape-like dessert or the grape-flavored dessert was taken out, the weight was measured, and the moisture transfer rate (%) was calculated. The results are shown in Table 2. Furthermore, 0 week represents the state just after manufacture.

From the results in Table 2, it can be seen that the collagen shells of Examples 1 to 4 are sufficiently swollen, and a good juice feel can be obtained. On the other hand, the collagen shell of Comparative Example 1 was not sufficiently swollen, and exhibited a unique crispy mouthfeel of the collagen shell, and exhibited a firm mouthfeel far from the peel in the mouth. In addition, although the collagen shell of Comparative Example 2 was swollen, there was a large amount of water separated through the collagen shell and putrefaction occurred in the second week.

(Example 5)

The gel composition was prepared in the same manner as in Example 1, and after filling this into a collagen shell with a film thickness of 100 μm with a filling machine, it was dried at room temperature for 6 hours and naturally cooled. Apply a gloss agent to it to make a grape-like dessert.

(Example 6)

A grape-like dessert was produced in the same manner as in Example 5 except that the film thickness of the collagen shell was changed from 100 μm to 5 μm.

(Comparative example 3)

Except that the film thickness of the collagen shell was changed from 100 μm to 110 μm, a grape-flavored dessert was produced in the same manner as in Example 5.

(Comparative Example 4)

Except that the film thickness of the collagen shell was changed from 100 μm to 3 μm, a grape-flavored dessert was produced in the same manner as in Example 5.

(Reference example 3)

Prepare a collagen shell with a film thickness of 50 μm that is not filled with the gel composition.

(Test Example 3) The following tests were carried out. The results are shown in Table 3. 〔The breaking weight and breaking strength of the collagen shell〕

The strength (breaking strength) of the collagen shell peeled off from the grape-like desserts of Examples 1, 5, and 6, the grape-flavored desserts of Comparative Examples 3 and 4, and the collagen shell of Reference Example 3 was measured. That is, using a rheometer (trade name: Texture Analyzer (Texture Analyzer TA.XT.plus), manufactured by Stable Micro Systems Ltd.) and a cylindrical plunger with a diameter of 2 mm (product name P2), the The plunger is pressed on the collagen shell and a load is applied, and the maximum load (breaking weight, in grams) required for the cylindrical plunger to penetrate the collagen shell is obtained. ^{In addition, the breaking weight per unit area (g/cm 2} ) divided by the area of the collagen shell divided by the aforementioned breaking strength was taken as the breaking strength of the collagen.

〔Peel taste〕

The peel texture of the grape-like desserts of Examples 1, 5, and 6 and the grape-like desserts obtained in Comparative Examples 3 and 4 was evaluated on the basis of the following criteria.

○: It has a peel-like texture

×: No peel-like texture

From the results in Table 3, it can be seen that in Examples 1, 5, and 6 using a collagen shell with a film thickness of 5 to 100 μm, a good peel texture can be obtained. In the case of using a collagen shell with a film thickness of more than 100 μm, it exhibited a stiff texture that was far from the peel, and did not completely disappear from the mouth (Comparative Example 3). The durability of the collagen shell itself with a film thickness of less than 5 μm is very weak, cracks occurred during filling, and grape-like desserts could not be produced (Comparative Example 4). In addition, it can be seen from Reference Example 3 that the peel texture cannot be obtained only by the collagen shell, but the peel texture of the grape is obtained by the dehydrated liquid derived from the gel composition.

Claims (3)

A dessert with a grape-like taste, which is characterized by comprising a cured product of a gel composition and a collagen shell covering the cured product of the aforementioned gel composition, and the content of gums in the aforementioned gel composition is 1.5~ 5 wt%, the gelatin content is 0.1~2.5 wt%, the glycerin content is 3~15 wt%, and the cured product of the gel composition has an angular frequency of 63.1rad/S. The loss tangent value is relative to the angular frequency At 3.98rad/S, the loss tangent value is reduced by 34~83%, which has a dynamic viscoelastic shape like raw grape pulp, and the film thickness of the aforementioned collagen shell is 5~100μm. Such as the dessert with a grape-like taste in Item 1, wherein the cured product of the aforementioned gel composition has a pH of 2 to 4, a moisture value of 20 to 45% by weight, and a water activity value of 0.6 to 0.86, and the cured product contains The water has the ability to ooze out to the surface and the moisture transfer rate is 0.3~0.6% by weight after standing at 37°C for 1 week, and the moisture transfer rate after standing at 37°C for 2 weeks is 0.6~1.5% by weight . The dessert with a grape-like taste according to item 1 or 2, wherein the cured product of the gel composition is coated and dried at room temperature for 6 hours to remove the collagen after the cured product of the gel composition The breaking strength of the shell is 2800~9000g/cm ² .

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