TWI838598B - Method for producing gel composition - Google Patents
Method for producing gel composition Download PDFInfo
- Publication number
- TWI838598B TWI838598B TW109144941A TW109144941A TWI838598B TW I838598 B TWI838598 B TW I838598B TW 109144941 A TW109144941 A TW 109144941A TW 109144941 A TW109144941 A TW 109144941A TW I838598 B TWI838598 B TW I838598B
- Authority
- TW
- Taiwan
- Prior art keywords
- mass
- gel
- gelatin
- composition
- gluconic acid
- Prior art date
Links
- 239000000203 mixture Substances 0.000 title claims abstract description 119
- 238000004519 manufacturing process Methods 0.000 title claims description 31
- RGHNJXZEOKUKBD-SQOUGZDYSA-N Gluconic acid Natural products OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C(O)=O RGHNJXZEOKUKBD-SQOUGZDYSA-N 0.000 claims abstract description 150
- 229920000159 gelatin Polymers 0.000 claims abstract description 115
- 108010010803 Gelatin Proteins 0.000 claims abstract description 110
- 239000008273 gelatin Substances 0.000 claims abstract description 110
- 235000019322 gelatine Nutrition 0.000 claims abstract description 110
- 235000011852 gelatine desserts Nutrition 0.000 claims abstract description 110
- 239000000499 gel Substances 0.000 claims abstract description 108
- 235000012208 gluconic acid Nutrition 0.000 claims abstract description 82
- 239000000243 solution Substances 0.000 claims abstract description 82
- 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 abstract description 73
- 239000000174 gluconic acid Substances 0.000 claims abstract description 73
- 239000007864 aqueous solution Substances 0.000 claims abstract description 52
- 238000001816 cooling Methods 0.000 claims abstract description 18
- 235000000346 sugar Nutrition 0.000 claims description 56
- 235000009508 confectionery Nutrition 0.000 claims description 48
- 235000012209 glucono delta-lactone Nutrition 0.000 claims description 24
- 239000000182 glucono-delta-lactone Substances 0.000 claims description 24
- 229960003681 gluconolactone Drugs 0.000 claims description 24
- 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 23
- 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
- 239000000176 sodium gluconate Substances 0.000 claims description 13
- 235000012207 sodium gluconate Nutrition 0.000 claims description 13
- 229940005574 sodium gluconate Drugs 0.000 claims description 13
- 229950006191 gluconic acid Drugs 0.000 claims description 12
- 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 10
- 239000004224 potassium gluconate Substances 0.000 claims description 10
- 235000013926 potassium gluconate Nutrition 0.000 claims description 10
- 229960003189 potassium gluconate Drugs 0.000 claims description 10
- 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
- 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 7
- 229960003975 potassium Drugs 0.000 claims description 7
- 229910052700 potassium Inorganic materials 0.000 claims description 7
- 239000011591 potassium Substances 0.000 claims description 7
- 229910052708 sodium Inorganic materials 0.000 claims description 7
- 239000011734 sodium Substances 0.000 claims description 7
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims description 5
- RGHNJXZEOKUKBD-SQOUGZDYSA-M D-gluconate Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O RGHNJXZEOKUKBD-SQOUGZDYSA-M 0.000 claims description 5
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 claims description 5
- 229910052791 calcium Inorganic materials 0.000 claims description 5
- 239000011575 calcium Substances 0.000 claims description 5
- 229940050410 gluconate Drugs 0.000 claims description 5
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 claims description 4
- 229910052749 magnesium Inorganic materials 0.000 claims description 4
- 239000011777 magnesium Substances 0.000 claims description 4
- 150000007524 organic acids Chemical class 0.000 abstract description 45
- 238000000034 method Methods 0.000 abstract description 16
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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 41
- 239000006188 syrup Substances 0.000 description 31
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- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 24
- 230000000052 comparative effect Effects 0.000 description 23
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- 241000282887 Suidae Species 0.000 description 9
- 150000008064 anhydrides Chemical class 0.000 description 9
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- 239000000796 flavoring agent Substances 0.000 description 8
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- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 description 7
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- 229960002675 xylitol Drugs 0.000 description 7
- 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 6
- -1 etc.) Substances 0.000 description 6
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- 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 5
- 239000003513 alkali Substances 0.000 description 5
- 238000004458 analytical method Methods 0.000 description 5
- 239000008103 glucose Substances 0.000 description 5
- 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 5
- 238000006243 chemical reaction Methods 0.000 description 4
- 238000001879 gelation Methods 0.000 description 4
- 239000003349 gelling agent Substances 0.000 description 4
- 230000036541 health Effects 0.000 description 4
- 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 4
- 150000003839 salts Chemical class 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
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- 238000006731 degradation reaction Methods 0.000 description 3
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- 235000012907 honey Nutrition 0.000 description 3
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- 239000007788 liquid Substances 0.000 description 3
- 235000010449 maltitol Nutrition 0.000 description 3
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- 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
- 244000241235 Citrullus lanatus Species 0.000 description 2
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- 230000002401 inhibitory effect Effects 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 230000035515 penetration Effects 0.000 description 2
- PJAHUDTUZRZBKM-UHFFFAOYSA-K potassium citrate monohydrate Chemical compound O.[K+].[K+].[K+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O PJAHUDTUZRZBKM-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
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- 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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- 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
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- 241000287828 Gallus gallus Species 0.000 description 1
- 229920002148 Gellan gum Polymers 0.000 description 1
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- 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
- 230000002421 anti-septic effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
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- 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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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
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
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Abstract
本發明提供一種製造富含有機酸之凝膠狀組合物之方法。 本發明之凝膠狀組合物之製造方法包括下述步驟(1)～(3)： (1)將含有葡萄糖酸類之水溶液濃縮而獲得濃縮液之步驟 (2)向上述步驟(1)中所獲得之濃縮液添加明膠而獲得明膠凝膠溶液之步驟 (3)將上述步驟(2)中所獲得之明膠凝膠溶液冷卻之步驟。The present invention provides a method for preparing a gel-like composition rich in organic acids. The method for preparing the gel-like composition of the present invention comprises the following steps (1) to (3): (1) a step of concentrating an aqueous solution containing gluconic acid to obtain a concentrated solution; (2) a step of adding gelatin to the concentrated solution obtained in the above step (1) to obtain a gelatin gel solution; (3) a step of cooling the gelatin gel solution obtained in the above step (2).
Description
本發明係關於一種富含葡萄糖酸類之凝膠狀組合物之製造方法。The present invention relates to a method for preparing a gel composition rich in gluconic acid.
軟糖等使用明膠製作之凝膠狀組合物通常以如下方式製造，即，將含糖類水溶液加熱濃縮後添加明膠，繼而以水溶液之形式添加作為酸味料之有機酸，並進行冷卻、固形化而製造(例如專利文獻1)。於凝膠狀組合物之製造步驟中，將含糖類水溶液濃縮後再添加明膠之原因在於避免明膠熱劣化，另外，最後添加有機酸之原因在於避免在低pH值下明膠劣化。Gel-like compositions made of gelatin, such as soft candies, are usually produced by heating and concentrating a sugar-containing aqueous solution, adding gelatin, and then adding an organic acid as an acidulant in the form of an aqueous solution, followed by cooling and solidification (e.g., Patent Document 1). In the production step of the gel-like composition, the reason for adding gelatin after concentrating the sugar-containing aqueous solution is to avoid thermal degradation of gelatin, and the reason for adding the organic acid last is to avoid gelatin degradation at a low pH value.
先前，考慮到酸味，大多情況下向凝膠狀組合物調配1質量%左右之有機酸，但隨著有機酸健康功能之不斷明確，例如觀察到藉由在運動後攝取檸檬酸而促進去除血中乳酸之效果等，業界正嘗試有效活用有機酸。Previously, due to the sour taste, organic acids were usually added to gel compositions at a concentration of about 1% by mass. However, as the health benefits of organic acids have become increasingly clear, such as the observation that citric acid intake after exercise promotes the removal of lactic acid from the blood, the industry is trying to make effective use of organic acids.
(專利文獻1)日本專利特開平8-173063號公報(Patent document 1) Japanese Patent Publication No. 8-173063
本發明提供一種凝膠狀組合物之製造方法，其包括下述步驟(1)～(3)： (1)將含有葡萄糖酸類之水溶液濃縮而獲得濃縮液之步驟 (2)向上述步驟(1)所獲得之濃縮液中添加明膠而獲得明膠凝膠溶液之步驟 (3)將上述步驟(2)所獲得之明膠凝膠溶液冷卻之步驟。 又，本發明提供一種凝膠狀組合物，其含有10～70質量%之葡萄糖酸類與明膠。The present invention provides a method for preparing a gel-like composition, which comprises the following steps (1) to (3): (1) a step of concentrating an aqueous solution containing gluconic acid to obtain a concentrated solution; (2) a step of adding gelatin to the concentrated solution obtained in the above step (1) to obtain a gelatin gel solution; (3) a step of cooling the gelatin gel solution obtained in the above step (2). In addition, the present invention provides a gel-like composition, which contains 10 to 70% by weight of gluconic acid and gelatin.
然而，本發明者為了獲得高濃度地包含有機酸之凝膠狀組合物而按照通常之製造方法進行了製造，結果系中之水變得過量而產生了不良情況。其原因在於：於凝膠狀組合物之製造步驟中，在添加明膠後可能會使有機酸分散，因此需以水溶液之形式添加有機酸，但要想高濃度地調配有機酸而不得不添加大量之有機酸水溶液，結果如上所述，添加明膠後無法進行加熱濃縮。另一方面，為了避免該不良情況，嘗試了在添加明膠前之含糖類水溶液之加熱濃縮時使規定之水分蒸發，但實質上難以製造凝膠狀組合物(參照下述比較例1～4)。 因此，本發明想要提供一種製造富含有機酸之凝膠狀組合物之方法。However, the inventors of the present invention have produced a gel-like composition containing an organic acid at a high concentration according to a conventional production method. As a result, the water in the system becomes excessive and an undesirable situation occurs. The reason is that in the production step of the gel-like composition, the organic acid may be dispersed after the addition of gelatin, so the organic acid needs to be added in the form of an aqueous solution. However, in order to prepare the organic acid at a high concentration, a large amount of organic acid aqueous solution has to be added. As a result, as described above, it is impossible to heat and concentrate after adding gelatin. On the other hand, in order to avoid this undesirable situation, an attempt was made to evaporate the specified water when the sugar-containing aqueous solution before adding gelatin was heated and concentrated, but it was actually difficult to produce a gel-like composition (refer to the following Comparative Examples 1 to 4). Therefore, the present invention intends to provide a method for preparing a gel-like composition rich in organic acid.
本發明者著眼於凝膠狀組合物原料之調配順序及有機酸之種類而進行了研究，結果發現，在明膠之前調配有機酸並將含有機酸之水溶液進行濃縮而非最後添加有機酸水溶液時，若使用檸檬酸作為有機酸，則引起明膠劣化而無法保持凝膠狀組合物之形狀，且亦產生黏膩，但若使用葡萄糖酸類，則可製造保形性良好之凝膠狀組合物。The inventors of the present invention have conducted research focusing on the preparation order of the raw materials of the gel-like composition and the type of organic acid. As a result, it was found that when the organic acid is prepared before gelatin and the aqueous solution containing the organic acid is concentrated instead of adding the aqueous solution of the organic acid at the end, if citric acid is used as the organic acid, the gelatin will deteriorate and the shape of the gel-like composition will not be maintained, and it will also become sticky. However, if gluconic acid is used, a gel-like composition with good shape retention can be produced.
根據本發明，可提供一種能夠高濃度地調配葡萄糖酸類且保形性良好之富含葡萄糖酸類之凝膠狀組合物。According to the present invention, a gel-like composition rich in gluconic acid which can prepare gluconic acid at a high concentration and has good shape retention can be provided.
本發明之凝膠狀組合物之製造方法包括下述步驟(1)～(3)： (1)將含有葡萄糖酸類之水溶液濃縮而獲得濃縮液之步驟 (2)向上述步驟(1)所獲得之濃縮液中添加明膠而獲得明膠凝膠溶液之步驟 (3)將上述步驟(2)所獲得之明膠凝膠溶液冷卻之步驟。The method for preparing the gel-like composition of the present invention comprises the following steps (1) to (3): (1) a step of concentrating an aqueous solution containing gluconic acid to obtain a concentrated solution; (2) a step of adding gelatin to the concentrated solution obtained in the above step (1) to obtain a gelatin gel solution; (3) a step of cooling the gelatin gel solution obtained in the above step (2).
於本發明中，凝膠狀組合物係利用明膠之凝固(凝膠化)特性而使原料成分固結之組合物。本發明之凝膠狀組合物係於未達60℃之溫度下水分為30質量%以下且形狀得到保持者。作為凝膠狀組合物之例，可列舉軟糖、果凍等果凍狀點心。其中，就容易享有本發明之效果之方面而言，較佳為軟糖。In the present invention, the gel composition is a composition in which the raw material components are solidified by utilizing the coagulation (gelation) property of gelatin. The gel composition of the present invention is a composition in which the water content is 30 mass % or less and the shape is maintained at a temperature below 60°C. Examples of gel compositions include jelly-like snacks such as soft candy and jelly. Among them, soft candy is preferred in terms of the ease of enjoying the effects of the present invention.
[步驟(1)] 本步驟係將含有葡萄糖酸類之水溶液濃縮而獲得濃縮液之步驟。 於本發明中，葡萄糖酸類係選自葡萄糖酸、葡萄糖酸-δ-內酯及葡萄糖酸鹽中。葡萄糖酸-δ-內酯係1分子之水自葡萄糖酸脫水所得之分子內酯。作為葡萄糖酸之鹽，例如可列舉：與鈉、鉀等鹼金屬之鹽；與鈣等鹼土金屬之鹽、鎂鹽。其中，較佳為與鹼金屬或鹼土金屬之鹽。 葡萄糖酸類既可為溶劑合物亦可為無溶劑合物，且可都包含在內。作為溶劑合物之較佳例，可列舉水合物或醇合物。 葡萄糖酸類可分別單獨使用，亦可組合2種以上使用。其中，就所獲得之凝膠狀組合物之保形性之觀點及風味穩定性之觀點而言，較佳為使用葡萄糖酸鹽、或者葡萄糖酸及/或葡萄糖酸-δ-內酯與葡萄糖酸鹽之組合。[Step (1)] This step is a step of concentrating an aqueous solution containing gluconic acid to obtain a concentrated solution. In the present invention, the gluconic acid is selected from gluconic acid, gluconic acid-δ-lactone and gluconic acid salts. Gluconic acid-δ-lactone is a molecular lactone obtained by dehydrating one molecule of water from gluconic acid. Examples of salts of gluconic acid include: salts with alkali metals such as sodium and potassium; salts with alkali earth metals such as calcium, and magnesium salts. Among them, salts with alkali metals or alkali earth metals are preferred. Gluconic acid can be either a solvent compound or a solvent-free compound, and both can be included. As preferred examples of solvent compounds, hydrates or alcohol compounds can be cited. Gluconic acids may be used alone or in combination of two or more. Among them, from the viewpoint of shape retention and flavor stability of the obtained gel composition, it is preferred to use gluconic acid salts or a combination of gluconic acid and/or glucono-δ-lactone and gluconic acid salts.
於含有葡萄糖酸類之水溶液中，為了獲得能夠有效率地攝取發揮健康功能之量之葡萄糖酸類之組合物，葡萄糖酸類較佳為以相對於凝膠狀組合物之質量成為10質量%以上、進而20質量%以上之方式含有，又，就調配凝膠化所需量之膠化劑或用以獲得品質優良之甜味所需量之醣的觀點而言，葡萄糖酸類較佳為以成為70質量%以下、進而60質量%以下、進而50質量%以下、進而40質量%以下之方式含有。 本說明書中，葡萄糖酸類之含量係葡萄糖酸換算量。 於含有葡萄糖酸類之水溶液中，葡萄糖酸類較佳為以相對於凝膠狀組合物之質量成為較佳為10～70質量%、更佳為10～60質量%、進而較佳為10～50質量%、尤佳為20～40質量%之方式含有。 於本發明中，葡萄糖酸類之含量可利用市售酵素套組法求出。供於套組之試樣例如使用以如下方式獲得之試樣，其係採集1 g凝膠狀組合物並添加9 g水，於80℃之水浴中加熱10分鐘以使凝膠狀組合物溶解後冷卻至常溫，進而用水適當稀釋所得。再者，市售酵素套組可使用Boeringer Mannheim公司製造之F-Kit。In an aqueous solution containing gluconic acids, in order to obtain a composition of gluconic acids in an amount that can be efficiently absorbed to exert health functions, gluconic acids are preferably contained in an amount of 10 mass % or more, further 20 mass % or more relative to the mass of the gel-like composition. Furthermore, from the perspective of preparing the amount of gelling agent required for gelation or the amount of sugar required to obtain good-quality sweetness, gluconic acids are preferably contained in an amount of 70 mass % or less, further 60 mass % or less, further 50 mass % or less, further 40 mass % or less. In this specification, the content of gluconic acids is the amount converted into gluconic acid. In an aqueous solution containing gluconic acids, gluconic acids are preferably contained in an amount of preferably 10-70 mass %, more preferably 10-60 mass %, further preferably 10-50 mass %, and particularly preferably 20-40 mass % relative to the mass of the gel-like composition. In the present invention, the content of gluconic acids can be determined using a commercially available enzyme kit method. The sample provided in the kit, for example, is a sample obtained in the following manner, wherein 1 g of the gel-like composition is collected and 9 g of water is added, heated in a water bath at 80°C for 10 minutes to dissolve the gel-like composition, then cooled to room temperature, and then appropriately diluted with water. Furthermore, the commercially available enzyme kit may use F-Kit manufactured by Boeringer Mannheim.
就降低水分活性而提高凝膠狀組合物之保存性之觀點、凝膠狀組合物風味之觀點、進行下述明膠凝膠溶液之填充步驟時調整明膠凝膠溶液之黏度之觀點而言，含有葡萄糖酸類之水溶液較佳為進而含有醣。作為醣，可列舉糖類、多糖、糖醇、澱粉水解物、糖蜜等。 糖類可列舉單糖(葡萄糖、果糖等)、二糖(蔗糖、麥芽糖、乳糖等)、異構化糖、蜂蜜、楓糖等。 多糖可列舉寡醣、澱粉、加工澱粉等。 糖醇可列舉麥芽糖醇、還原麥芽糖水飴、赤藻糖醇、木糖醇、山梨糖醇等。 澱粉水解物係使玉米澱粉、小麥澱粉、馬鈴薯澱粉、蕃薯澱粉、樹薯澱粉、米等澱粉水解而得者，例如可列舉水飴、玉米糖漿、糊精、澱粉等。 糖蜜係精糖步驟之副產物，其係分離蔗糖後所得之殘液。 醣可分別單獨使用，亦可組合2種以上使用。 其中，就凝膠狀組合物之食感及風味之觀點而言，較佳為選自糖類及澱粉水解物中之1種以上，更佳為選自葡萄糖、果糖、蔗糖、水飴、玉米糖漿及蜂蜜中之1種以上。又，就保存穩定性之觀點而言，較佳為糖醇，更佳為麥芽糖醇、還原麥芽糖水飴、木糖醇。From the viewpoint of reducing water activity and improving the storage property of the gel composition, the viewpoint of the flavor of the gel composition, and the viewpoint of adjusting the viscosity of the gel solution when performing the following gel solution filling step, the aqueous solution containing gluconic acid preferably further contains sugar. As sugar, sugars, polysaccharides, sugar alcohols, starch hydrolysates, molasses, etc. can be listed. Sugars can include monosaccharides (glucose, fructose, etc.), disaccharides (sucrose, maltose, lactose, etc.), isomerized sugars, honey, maple syrup, etc. Polysaccharides can include oligosaccharides, starch, processed starch, etc. Sugar alcohols can include maltitol, reduced maltose syrup, erythritol, xylitol, sorbitol, etc. Starch hydrolysates are obtained by hydrolyzing corn starch, wheat starch, potato starch, sweet potato starch, yam starch, rice and the like, and examples thereof include syrup, corn syrup, dextrin, starch and the like. Molasses is a byproduct of the sugar refining step, and is the residual liquid obtained after separating sucrose. Sugars can be used alone or in combination of two or more. Among them, from the viewpoint of the texture and flavor of the gel-like composition, it is preferably one or more selected from sugars and starch hydrolysates, and more preferably one or more selected from glucose, fructose, sucrose, syrup, corn syrup and honey. Furthermore, from the viewpoint of storage stability, sugar alcohols are preferred, and maltitol, reduced maltose syrup, and xylitol are more preferred.
於含有葡萄糖酸類之水溶液中，為了獲得能夠有效率地攝取發揮健康功能之量之葡萄糖酸類之組合物，醣較佳為以相對於凝膠狀組合物之質量成為63.5質量%以下、進而54質量%以下之方式含有，又，就防腐防黴性之觀點而言，醣較佳為以成為6.5質量%以上、進而25.5質量%以上、進而35質量%以上之方式含有。 於含有葡萄糖酸類之水溶液中，醣較佳為以相對於凝膠狀組合物之質量成為較佳為6.5～63.5質量%、更佳為25.5～63.5質量%、進而較佳為35～54質量%之方式含有。In order to obtain a composition of gluconic acid that can efficiently ingest an amount of gluconic acid to exert health functions, the sugar is preferably contained in an amount of 63.5 mass % or less, and further 54 mass % or less relative to the mass of the gel-like composition. In addition, from the perspective of antiseptic and anti-mold properties, the sugar is preferably contained in an amount of 6.5 mass % or more, further 25.5 mass % or more, and further 35 mass % or more. In an aqueous solution containing gluconic acid, the sugar is preferably contained in an amount of 6.5 to 63.5 mass %, more preferably 25.5 to 63.5 mass %, and further preferably 35 to 54 mass % relative to the mass of the gel-like composition.
含有葡萄糖酸類之水溶液亦可進而含有明膠以外之膠化劑。 作為膠化劑，可列舉：瓊脂、果膠、結冷膠、角叉菜膠、刺槐豆膠、三仙膠、瓜爾膠、塔拉膠、黃耆膠、卡德蘭膠、海藻酸鈉等。 明膠以外之膠化劑之含量可於無損本發明之目的之範圍內適當設定。The aqueous solution containing gluconic acid may further contain a gelling agent other than gelatin. Examples of the gelling agent include agar, pectin, gellan gum, carrageenan, locust bean gum, safflower gum, guar gum, tara gum, astragalus gum, curdlan gum, sodium alginate, etc. The content of the gelling agent other than gelatin may be appropriately set within the range that does not impair the purpose of the present invention.
含有葡萄糖酸類之水溶液之濃縮可藉由加熱濃縮、減壓濃縮等公知之方法來進行。於進行加熱濃縮之情形時，含有葡萄糖酸類之水溶液之加熱溫度以初溫計，就防止燒焦之觀點而言，較佳為140℃以下，又，就縮短濃縮時間之觀點而言，較佳為50℃以上，更佳為60℃以上，進而較佳為70℃以上，尤佳為75℃以上。 又，於進行減壓濃縮之情形時，可進一步降低加熱溫度，可設為較佳為120℃以下、更佳為100℃以下、尤佳為95℃以下。 並且，濃縮時間視處理規模而異，較佳為10分鐘以上，更佳為15分鐘以上，進而較佳為20分鐘以上，又，較佳為60分鐘以下，更佳為50分鐘以下，進而較佳為40分鐘以下。 就所獲得之凝膠狀組合物之保形性之觀點而言，濃縮較佳為進行至將含有葡萄糖酸類之水溶液濃縮所得之濃縮液之固形物成分含量達到73質量%以上，更佳為進行至濃縮液之固形物成分含量達到81質量%以上，進而較佳為進行至濃縮液之固形物成分含量達到85.0質量%以上。此處，本說明書中之固形物成分含量係指以固形物成分質量與濃縮液質量之比[(固形物成分質量)/(濃縮液質量)×100]所表示之值。再者，固形物成分之質量可藉由刨除水、來自成分之水來計算。 為了避免供在下一步驟(2)中添加之明膠之熱劣化，濃縮液較佳為進行冷卻。冷卻後之濃縮液溫度較佳為100℃以下，更佳為90℃以下，進而較佳為85℃以下，尤佳為80℃以下，又，就提高供在下一步驟(2)中添加之明膠之分散性之觀點而言，較佳為40℃以上，更佳為50℃以上，進而較佳為60℃以上。 冷卻後之濃縮液溫度較佳為40℃～100℃，更佳為50℃～90℃，進而較佳為50℃～85℃，尤佳為60℃～80℃。The concentration of the aqueous solution containing gluconic acid can be carried out by known methods such as heating concentration and reduced pressure concentration. When heating concentration is carried out, the heating temperature of the aqueous solution containing gluconic acid is preferably below 140°C based on the initial temperature from the viewpoint of preventing scorching, and from the viewpoint of shortening the concentration time, it is preferably above 50°C, more preferably above 60°C, further preferably above 70°C, and particularly preferably above 75°C. Moreover, when reducing pressure concentration is carried out, the heating temperature can be further lowered, and can be set preferably below 120°C, more preferably below 100°C, and particularly preferably below 95°C. Furthermore, the concentration time varies depending on the scale of treatment, and is preferably more than 10 minutes, more preferably more than 15 minutes, and further preferably more than 20 minutes, and further preferably less than 60 minutes, more preferably less than 50 minutes, and further preferably less than 40 minutes. From the viewpoint of the shape retention of the obtained gel-like composition, the concentration is preferably carried out until the solid content of the concentrate obtained by concentrating the aqueous solution containing gluconic acid reaches 73 mass % or more, more preferably until the solid content of the concentrate reaches 81 mass % or more, and further preferably until the solid content of the concentrate reaches 85.0 mass % or more. Here, the solid content in this specification refers to the value expressed as the ratio of the mass of the solid component to the mass of the concentrate [(mass of the solid component)/(mass of the concentrate)×100]. Furthermore, the mass of the solid component can be calculated by excluding water from the components. In order to avoid thermal degradation of the gelatin to be added in the next step (2), the concentrate is preferably cooled. The temperature of the concentrated solution after cooling is preferably below 100°C, more preferably below 90°C, further preferably below 85°C, and particularly preferably below 80°C. From the viewpoint of improving the dispersibility of the gelatin to be added in the next step (2), it is preferably above 40°C, more preferably above 50°C, and further preferably above 60°C. The temperature of the concentrated liquid after cooling is preferably 40℃～100℃, more preferably 50℃～90℃, further preferably 50℃～85℃, and particularly preferably 60℃～80℃.
[步驟(2)] 本步驟係向步驟(1)所獲得之濃縮液中添加明膠而獲得明膠凝膠溶液之步驟。本發明之明膠凝膠溶液係於60℃以上之溫度下水分為30質量%以下且具有流動性之溶液。 較佳為在將明膠添加至濃縮液中之前，使明膠溶解或分散於水中。此時，較佳為藉由加熱使明膠溶膠化。加熱溫度較佳為50℃以上，又，就抑制水解反應之觀點而言，較佳為100℃以下，更佳為60～90℃，進而較佳為70～85℃。[Step (2)] This step is a step of adding gelatin to the concentrated solution obtained in step (1) to obtain a gelatin gel solution. The gelatin gel solution of the present invention is a fluid solution having a water content of 30 mass % or less at a temperature of 60°C or more. It is preferred to dissolve or disperse the gelatin in water before adding the gelatin to the concentrated solution. At this time, it is preferred to solubilize the gelatin by heating. The heating temperature is preferably 50°C or more, and from the viewpoint of inhibiting the hydrolysis reaction, it is preferably 100°C or less, more preferably 60-90°C, and further preferably 70-85°C.
所使用之明膠例如可列舉以牛、豬、雞、魚等之皮、骨、腱等作為原料所得之明膠。明膠可使用利用酸或鹼進行處理所得者，並無特別限定。 求出所使用之明膠之凝膠強度(起霜值)之試驗方法於JIS K6503中有所規定。即，使明膠於專用凝膠杯內溶解成6又2/3質量%後，於室溫下放置冷卻，然後於10℃之恆溫水槽中冷卻17小時。利用直徑12.7 mm之平頭探針以侵入距離4 mm、侵入速度1 mm/s侵入該凝膠，將此時之應力數值(g)設為凝膠強度。 本發明中使用之明膠之凝膠強度就凝膠化之觀點而言，較佳為120 g以上、進而160 g以上、進而200 g以上。又，就維持凝膠可咀嚼程度之柔軟性之觀點而言，較佳為420 g以下、進而360 g以下、進而300 g以下。 明膠主要由蛋白質構成，其蛋白質之量較佳為85質量%以上且89質量%以下。 就凝膠化之觀點而言，明膠較佳為以相對於凝膠狀組合物之質量成為5質量%以上、進而5.5質量%以上、進而6質量%以上、進而6.5質量%以上之方式進行添加，又，就維持凝膠不會過硬而可咀嚼程度之柔軟性之觀點而言，較佳為以成為9質量%以下、進而8.5質量%以下、進而8質量%以下、進而7.5質量%以下之方式進行添加。 明膠較佳為以相對於凝膠狀組合物之質量成為較佳為5～9質量%、更佳為5.5～8.5質量%、進而較佳為6～8質量%、尤佳為6.5～7.5質量%之方式進行添加。The gelatin used can be, for example, gelatin obtained from the skin, bones, tendons, etc. of cows, pigs, chickens, fish, etc. as raw materials. Gelatin that has been treated with acid or alkali can be used without particular limitation. The test method for determining the gel strength (bloom value) of the gelatin used is specified in JIS K6503. That is, gelatin is dissolved in a special gel cup to 6 and 2/3 mass%, cooled at room temperature, and then cooled in a constant temperature water bath at 10°C for 17 hours. A flat-headed probe with a diameter of 12.7 mm is used to penetrate the gel at an intrusion distance of 4 mm and an intrusion speed of 1 mm/s, and the stress value (g) at this time is set as the gel strength. The gel strength of the gelatin used in the present invention is preferably 120 g or more, preferably 160 g or more, and preferably 200 g or more from the perspective of gelation. Furthermore, from the perspective of maintaining the softness of the gel to the extent that it can be chewed, it is preferably 420 g or less, preferably 360 g or less, and preferably 300 g or less. Gelatin is mainly composed of protein, and the amount of protein is preferably 85% by mass or more and 89% by mass or less. From the viewpoint of gelation, 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, further 6.5% by mass or more relative to the mass of the gel-like composition. Furthermore, from the viewpoint of maintaining the softness of the gel so that it is not too hard but can be chewed, it is preferably added in an amount of 9% by mass or less, further 8.5% by mass or less, further 8% by mass or less, further 7.5% by mass or less. Gelatin is preferably added in an amount of preferably 5-9% by mass, more preferably 5.5-8.5% by mass, further preferably 6-8% by mass, and particularly preferably 6.5-7.5% by mass relative to the mass of the gel-like composition.
關於明膠凝膠溶液之10倍稀釋液之pH值(25℃)，就所獲得之凝膠狀組合物之保形性之觀點及風味穩定性之觀點而言，較佳為pH值2.5以上、進而pH值2.8以上、進而pH值3.0以上、進而pH值3.2以上，又，就控制微生物之觀點而言，較佳為pH值5.5以下，更佳為pH值5.0以下，進而較佳為pH值4.0以下，尤佳為pH值3.5以下。 明膠凝膠溶液之10倍稀釋液之pH值(25℃)較佳為pH值2.5～5.5，更佳為pH值2.8～5.0，進而較佳為pH值3.0～4.0，尤佳為pH值3.2～3.5。為了調整成此種pH值，可使用下述酸味料、果汁等。Regarding the pH value (25°C) of the 10-fold dilution of the gelatin gel solution, from the viewpoint of the shape retention of the obtained gel-like composition and the viewpoint of flavor stability, it is preferably a pH value of 2.5 or more, further preferably a pH value of 2.8 or more, further preferably a pH value of 3.0 or more, further preferably a pH value of 3.2 or more, and from the viewpoint of controlling microorganisms, it is preferably a pH value of 5.5 or less, more preferably a pH value of 5.0 or less, further preferably a pH value of 4.0 or less, and particularly preferably a pH value of 3.5 or less. The pH value (25°C) of the 10-fold dilution of the gelatin gel solution is preferably a pH value of 2.5-5.5, more preferably a pH value of 2.8-5.0, further preferably a pH value of 3.0-4.0, and particularly preferably a pH value of 3.2-3.5. To adjust the pH to this value, the following acidulants, fruit juices, etc. can be used.
於無損本發明之效果之範圍內，可進而於濃縮液中添加能夠調配至凝膠狀組合物中之其他原料成分。作為該原料成分，例如可列舉：上述醣以外之甜味料(例如非醣之天然甜味料、合成甜味料等)、葡萄糖酸類以外之酸味料(例如抗壞血酸、檸檬酸等)、乳成分、穩定劑、蔬菜汁、果汁、果肉、香料、著色料、抗氧化劑、防腐劑等。Other raw materials that can be formulated into a gel composition can be further added to the concentrate without damaging the effects of the present invention. Examples of such raw materials include sweeteners other than the above-mentioned sugars (e.g., non-sugar natural sweeteners, synthetic sweeteners, etc.), acidulants other than gluconic acid (e.g., ascorbic acid, citric acid, etc.), milk components, stabilizers, vegetable juices, fruit juices, pulp, spices, coloring agents, antioxidants, preservatives, etc.
[步驟(3)] 本步驟係將上述步驟(2)中所獲得之明膠凝膠溶液冷卻之步驟。 就抑制明膠分解之觀點而言，明膠凝膠溶液之冷卻溫度較佳為60℃以下，又，就乾燥效率之觀點而言，較佳為10℃以上，更佳為15～55℃，尤佳為20～40℃。並且，冷卻時間較佳為168小時以下，更佳為120小時以下，進而較佳為72小時以下。[Step (3)] This step is a step of cooling the gelatin solution obtained in the above step (2). From the viewpoint of inhibiting gelatin decomposition, the cooling temperature of the gelatin solution is preferably below 60°C. From the viewpoint of drying efficiency, it is preferably above 10°C, more preferably 15-55°C, and particularly preferably 20-40°C. Furthermore, the cooling time is preferably less than 168 hours, more preferably less than 120 hours, and further preferably less than 72 hours.
藉由冷卻，明膠凝膠溶液固形化，獲得凝膠狀組合物。明膠凝膠溶液之冷卻可使明膠凝膠溶液流入帶壓紋之澱粉模具中來進行。 將凝膠狀組合物填充至容器中時，亦可進而進行明膠凝膠溶液之填充步驟。容器可使用以聚對苯二甲酸乙二酯、聚丙烯、聚乙烯、聚苯乙烯等作為主成分之成形容器、紙容器、玻璃容器等，並無特別限制。By cooling, the gelatin gel solution solidifies to obtain a gel composition. The gelatin gel solution can be cooled by allowing the gelatin gel solution to flow into a starch mold with embossed grains. When the gel composition is filled into a container, the gelatin gel solution filling step can also be performed. The container can be a molded container with polyethylene terephthalate, polypropylene, polyethylene, polystyrene, etc. as the main component, a paper container, a glass container, etc., without any particular limitation.
藉由經上述步驟(1)～(3)，本發明之凝膠狀組合物可高濃度地含有葡萄糖酸類。又，本發明之凝膠狀組合物由於保形性良好且無黏膩，故凝膠狀組合物彼此不會附著。 於本發明之凝膠狀組合物中，關於葡萄糖酸類之含量(葡萄糖酸換算量)，就獲得能夠有效率地攝取發揮健康功能之量之葡萄糖酸類之組合物之觀點而言，較佳為10質量%以上，進而較佳15質量%以上，尤佳為20質量%以上。葡萄糖酸類含量之上限並無特別限制，較佳為70質量%以下，更佳為60質量%以下，進而較佳為50質量%以下，尤佳為40質量%以下。 凝膠狀組合物中之葡萄糖酸類之含量(葡萄糖酸換算量)較佳為10～70質量%，更佳為10～60質量%，進而較佳為15～50質量%，尤佳為20～40質量%。業界發現葡萄糖酸類有雙叉桿菌之增殖促進作用、抗紫外線性提昇作用、腸內環境改善作用、增加易便秘人群之排便次數及天數之作用等健康功能，本發明之富含葡萄糖酸類之凝膠狀組合物適宜作為葡萄糖酸類攝取用之凝膠狀組合物，可期待表現出葡萄糖酸類之高功能。By going through the above steps (1) to (3), the gel composition of the present invention can contain gluconic acid at a high concentration. In addition, since the gel composition of the present invention has good shape retention and is non-sticky, the gel compositions will not adhere to each other. In the gel composition of the present invention, the content of gluconic acid (gluconic acid conversion amount) is preferably 10 mass% or more, more preferably 15 mass% or more, and particularly preferably 20 mass% or more from the perspective of obtaining a composition that can efficiently ingest gluconic acid in an amount that exerts health functions. The upper limit of the gluconic acid content is not particularly limited, but is preferably 70 mass% or less, more preferably 60 mass% or less, further preferably 50 mass% or less, and particularly preferably 40 mass% or less. The content of gluconic acid in the gel composition (gluconic acid conversion amount) is preferably 10-70 mass%, more preferably 10-60 mass%, further preferably 15-50 mass%, and particularly preferably 20-40 mass%. The industry has found that gluconic acid has health functions such as promoting the proliferation of bifidobacteria, improving anti-ultraviolet rays, improving the intestinal environment, and increasing the number and number of days of bowel movements for people prone to constipation. The gel composition rich in gluconic acid of the present invention is suitable as a gel composition for gluconic acid intake, and it is expected to show the high function of gluconic acid.
就控制會影響保形性及風味穩定性之明膠凝膠溶液之pH值的觀點而言，凝膠狀組合物較佳為含有礦物質。作為礦物質，可列舉鈉、鉀、鈣、鎂等。 就獲得保形性良好之凝膠狀組合物之觀點而言，凝膠狀組合物中之礦物質含量較佳為0.2質量%以上，更佳為0.5質量%以上，進而較佳為0.7質量%以上，尤佳為0.9質量%以上。礦物質含量之上限並無特別限制，就獲得保形性良好之凝膠狀組合物之觀點及獲得礦物質之鹽味或刺激味得到抑制之良好風味之觀點而言，較佳為4.2質量%以下，更佳為2.8質量%以下，進而較佳為2.1質量%以下，尤佳為1.8質量%以下。From the perspective of controlling the pH value of the gelatinous gel solution which affects the shape retention and flavor stability, the gel composition preferably contains a mineral. Examples of the mineral include sodium, potassium, calcium, magnesium, etc. From the perspective of obtaining a gel composition with good shape retention, the mineral content in the gel composition is preferably 0.2% by mass or more, more preferably 0.5% by mass or more, further preferably 0.7% by mass or more, and particularly preferably 0.9% by mass or more. The upper limit of the mineral content is not particularly limited, but from the viewpoint of obtaining a gel-like composition with good shape retention and obtaining a good flavor with the saltiness or irritation of the mineral suppressed, it is preferably 4.2 mass % or less, more preferably 2.8 mass % or less, further preferably 2.1 mass % or less, and particularly preferably 1.8 mass % or less.
凝膠狀組合物之水分量為30質量%以下，就控制微生物之觀點而言，較佳為25質量%以下，更佳為23質量%以下，進而較佳為22質量%以下，尤佳為21質量%以下。又，就食感之觀點而言，較佳為10質量%以上，更佳為13質量%以上，進而較佳為16質量%以上，尤佳為18質量%以上。 凝膠狀組合物之水分量較佳為10～30質量%，更佳為13～25質量%，進而較佳為16～23質量%，進而更佳為16～22質量%，尤佳為18～21質量%。 本說明書中，凝膠狀組合物之水分量分析係依據以下揭示之實施例中所記載之方法來進行。The water content of the gel-like composition is 30% by mass or less. From the perspective of controlling microorganisms, it is preferably 25% by mass or less, more preferably 23% by mass or less, further preferably 22% by mass or less, and particularly preferably 21% by mass or less. Moreover, from the perspective of food texture, it is preferably 10% by mass or more, more preferably 13% by mass or more, further preferably 16% by mass or more, and particularly preferably 18% by mass or more. The water content of the gel-like composition is preferably 10-30% by mass, more preferably 13-25% by mass, further preferably 16-23% by mass, further preferably 16-22% by mass, and particularly preferably 18-21% by mass. In this specification, the water content analysis of the gel-like composition is performed according to the method described in the following embodiments.
就獲得保形性良好之富含葡萄糖酸類之凝膠狀組合物之方面而言，本發明之凝膠狀組合物之製造方法較佳為包括下述步驟(1)～(3)之凝膠狀組合物之製造方法： (1)將含有葡萄糖酸類及醣之水溶液濃縮而獲得濃縮液之步驟 (2)向上述步驟(1)中所獲得之濃縮液中添加明膠而獲得明膠凝膠溶液之步驟 (3)將上述步驟(2)中所獲得之明膠凝膠溶液冷卻之步驟。In terms of obtaining a gel-like composition rich in gluconic acid with good shape retention, the method for preparing the gel-like composition of the present invention is preferably a method for preparing a gel-like composition comprising the following steps (1) to (3): (1) a step of concentrating an aqueous solution containing gluconic acid and sugar to obtain a concentrated solution; (2) a step of adding gelatin to the concentrated solution obtained in the above step (1) to obtain a gelatin gel solution; (3) a step of cooling the gelatin gel solution obtained in the above step (2).
就獲得保形性良好之富含葡萄糖酸類之凝膠狀組合物之方面而言，本發明之凝膠狀組合物之製造方法較佳為包括下述步驟(1)～(3)之凝膠狀組合物之製造方法： (1)將含有葡萄糖酸類以及醣即選自糖類、澱粉水解物及糖醇中之1種或2種以上的水溶液濃縮至濃縮液之固形物成分含量達到73質量%以上，而獲得濃縮液之步驟 (2)向上述步驟(1)中所獲得之濃縮液中添加明膠而獲得明膠凝膠溶液之步驟 (3)將上述步驟(2)中所獲得之明膠凝膠溶液冷卻之步驟。In terms of obtaining a gel-like composition rich in gluconic acid with good shape retention, the method for preparing the gel-like composition of the present invention is preferably a method for preparing a gel-like composition comprising the following steps (1) to (3): (1) a step of concentrating an aqueous solution containing gluconic acid and one or more sugars selected from sugars, starch hydrolysates and sugar alcohols until the solid content of the concentrated solution reaches 73% by mass or more to obtain a concentrated solution; (2) a step of adding gelatin to the concentrated solution obtained in the above step (1) to obtain a gelatin gel solution; (3) a step of cooling the gelatin gel solution obtained in the above step (2).
就獲得保形性良好之富含葡萄糖酸類之凝膠狀組合物之方面而言，本發明之凝膠狀組合物之製造方法較佳為包括下述步驟(1)～(3)之凝膠狀組合物之製造方法： (1)將含有葡萄糖酸鹽、或者葡萄糖酸及/或葡萄糖酸-δ-內酯與葡萄糖酸鹽之組合、以及醣即選自糖類、澱粉水解物及糖醇中之1種或2種以上的水溶液進行濃縮，而獲得濃縮液之步驟 (2)向上述步驟(1)中所獲得之濃縮液中添加明膠，獲得10倍稀釋液之pH值為2.5～5.5之明膠凝膠溶液之步驟 (3)將上述步驟(2)中所獲得之明膠凝膠溶液冷卻之步驟。In terms of obtaining a gel-like composition rich in gluconic acid with good shape retention, the method for preparing the gel-like composition of the present invention is preferably a method for preparing the gel-like composition comprising the following steps (1) to (3): (1) preparing a mixture containing gluconic acid salt, or a combination of gluconic acid and/or glucono-δ-lactone and gluconic acid salt, and a sugar selected from the group consisting of sugars; The invention further comprises the steps of: concentrating an aqueous solution of one or more of the following: starch hydrolyzate and sugar alcohol to obtain a concentrated solution. (2) adding gelatin to the concentrated solution obtained in the above step (1) to obtain a gelatin solution having a pH value of 2.5 to 5.5 as a 10-fold diluted solution. (3) cooling the gelatin solution obtained in the above step (2).
就保形性良好之方面、富含葡萄糖酸類之方面而言，本發明之凝膠狀組合物較佳為含有10～70質量%之葡萄糖酸類、明膠及礦物質之凝膠狀組合物。In terms of good shape retention and richness of gluconic acid, the gel composition of the present invention is preferably a gel composition containing 10-70% by mass of gluconic acid, gelatin and minerals.
就保形性良好之方面、富含葡萄糖酸類之方面而言，本發明之凝膠狀組合物較佳為含有10～70質量%之葡萄糖酸類、明膠及礦物質，且水分量為10～30質量%之凝膠狀組合物。In terms of good shape retention and richness of gluconic acid, the gel composition of the present invention preferably contains 10-70% by mass of gluconic acid, gelatin and minerals, and a water content of 10-30% by mass.
關於上述實施方式，本發明進而揭示以下之凝膠狀組合物及其製造方法。Regarding the above-mentioned embodiments, the present invention further discloses the following gel composition and its production method.
＜1＞一種凝膠狀組合物之製造方法，其包括下述步驟(1)～(3)： (1)將含有葡萄糖酸類之水溶液濃縮而獲得濃縮液之步驟 (2)向上述步驟(1)中所獲得之濃縮液中添加明膠而獲得明膠凝膠溶液之步驟 (3)將上述步驟(2)中所獲得之明膠凝膠溶液冷卻之步驟。＜1＞A method for preparing a gel-like composition, which comprises the following steps (1) to (3): (1) a step of concentrating an aqueous solution containing gluconic acid to obtain a concentrated solution (2) a step of adding gelatin to the concentrated solution obtained in the above step (1) to obtain a gelatin gel solution (3) a step of cooling the gelatin gel solution obtained in the above step (2).
＜2＞如＜1＞所記載之凝膠狀組合物之製造方法，其中葡萄糖酸類較佳為選自葡萄糖酸、葡萄糖酸-δ-內酯及葡萄糖酸鹽中之1種或2種以上，更佳為葡萄糖酸鹽、或者葡萄糖酸及/或葡萄糖酸-δ-內酯與葡萄糖酸鹽之組合。 ＜3＞如＜1＞或＜2＞所記載之凝膠狀組合物之製造方法，其中於含有葡萄糖酸類之水溶液中，葡萄糖酸類係以如下方式含有：相對於凝膠狀組合物之質量，以葡萄糖酸換算量計成為較佳為10質量%以上、更佳為20質量%以上，又，成為較佳為70質量%以下、更佳為60質量%以下、進而較佳為50質量%以下、尤佳為40質量%以下，又，成為較佳為10～70質量%、更佳為10～60質量%、進而較佳為10～50質量%、尤佳為20～40質量%。 ＜4＞如＜1＞至＜3＞中任一項記載之凝膠狀組合物之製造方法，其中含有葡萄糖酸類之水溶液進而含有醣。 ＜5＞如＜1＞至＜4＞中任一項記載之凝膠狀組合物之製造方法，其中醣較佳為選自糖類、多糖、糖醇、澱粉水解物及糖蜜中之1種或2種以上，更佳為選自糖類、澱粉水解物及糖醇中之1種或2種以上，進而較佳為選自葡萄糖、果糖、蔗糖、水飴、玉米糖漿、蜂蜜、麥芽糖醇、還原麥芽糖水飴及木糖醇中之1種或2種以上。 ＜6＞如＜1＞至＜5＞中任一項記載之凝膠狀組合物之製造方法，其中於含有葡萄糖酸類之水溶液中，醣係以如下方式含有：相對於凝膠狀組合物之質量成為較佳為63.5質量%以下、更佳為54質量%以下，又，成為較佳為6.5質量%以上、更佳為25.5質量%以上、進而較佳為35質量%以上，又，成為較佳為6.5～63.5質量%、更佳為25.5～63.5質量%、進而較佳為35～54質量%。 ＜7＞如＜1＞至＜6＞中任一項記載之凝膠狀組合物之製造方法，其中進行濃縮直至將含有葡萄糖酸類之水溶液濃縮所得之濃縮液之固形物成分含量達到較佳為73質量%以上、更佳為達到81質量%以上、進而較佳為達到85.0質量%以上。 ＜8＞如＜1＞至＜7＞中任一項記載之凝膠狀組合物之製造方法，其於步驟(2)之前，進而包括將濃縮液冷卻之步驟。 ＜9＞如＜8＞所記載之凝膠狀組合物之製造方法，其中冷卻後之濃縮液溫度較佳為100℃以下，更佳為90℃以下，進而較佳為85℃以下，尤佳為80℃以下，又，較佳為40℃以上，更佳為50℃以上，進而較佳為60℃以上，又，較佳為40℃～100℃，更佳為50℃～90℃，進而較佳為50℃～85℃，尤佳為60℃～80℃。 ＜10＞如＜1＞至＜9＞中任一項記載之凝膠狀組合物之製造方法，其中明膠之凝膠強度較佳為120 g以上，更佳為160 g以上，進而較佳為200 g以上，又，較佳為420 g以下，更佳為360 g以下，進而較佳為300 g以下，又，較佳為120～420 g，更佳為160～360 g，進而較佳為200～300 g。 ＜11＞如＜1＞至＜10＞中任一項記載之凝膠狀組合物之製造方法，其中將明膠以相對於凝膠狀組合物之質量成為較佳為5質量%以上、更佳為5.5質量%以上、進而較佳為6質量%以上、尤佳為6.5質量%以上之方式進行添加，又，以成為較佳為9質量%以下、更佳為8.5質量%以下、進而較佳為8質量%以下、尤佳為7.5質量%以下之方式進行添加，又，以成為較佳為5～9質量%、更佳為5.5～8.5質量%、進而較佳為6～8質量%、尤佳為6.5～7.5質量%之方式進行添加。 ＜12＞如＜1＞至＜11＞中任一項記載之凝膠狀組合物之製造方法，其中明膠凝膠溶液之10倍稀釋液之pH值(25℃)較佳為pH值2.5以上，更佳為pH值2.8以上，進而較佳為pH值3.0以上，尤佳為pH值3.2以上，又，較佳為pH值5.5以下，更佳為pH值5.0以下，進而較佳為pH值4.0以下，尤佳為pH值3.5以下，又，較佳為pH值2.5～5.5，更佳為pH值2.8～5.0，進而較佳為pH值3.0～4.0，尤佳為pH值3.2～3.5。 ＜13＞如＜1＞至＜12＞中任一項記載之凝膠狀組合物之製造方法，其中明膠凝膠溶液之冷卻溫度較佳為60℃以下，更佳為40℃以下，又，較佳為10℃以上，更佳為15℃以上，又，較佳為15～55℃，更佳為20～40℃。 ＜14＞如＜1＞至＜13＞中任一項記載之凝膠狀組合物之製造方法，其中凝膠狀組合物中之葡萄糖酸類之含量(葡萄糖酸換算量)較佳為10質量%以上，更佳為15質量%以上，進而較佳為20質量%以上，又，較佳為70質量%以下，更佳為60質量%以下，進而較佳為50質量%以下，尤佳為40質量%以下，又，較佳為10～70質量%，更佳為10～60質量%，進而較佳為15～50質量%，尤佳為20～40質量%。 ＜15＞如＜1＞至＜14＞中任一項記載之凝膠狀組合物之製造方法，其中凝膠狀組合物較佳為軟糖。<2> A method for producing a gel composition as described in <1>, wherein the gluconic acid is preferably one or more selected from gluconic acid, glucono-δ-lactone and gluconate, and more preferably gluconate, or a combination of gluconic acid and/or glucono-δ-lactone and gluconate. <3> A method for producing a gel-like composition as described in <1> or <2>, wherein the aqueous solution containing gluconic acid contains gluconic acid in an amount of preferably 10% by mass or more, more preferably 20% by mass or more, preferably 70% by mass or less, more preferably 60% by mass or less, further preferably 50% by mass or less, and particularly preferably 40% by mass or less, and preferably 10-70% by mass, more preferably 10-60% by mass, further preferably 10-50% by mass, and particularly preferably 20-40% by mass. <4> A method for producing a gel-like composition as described in any one of <1> to <3>, wherein the aqueous solution containing gluconic acid further contains sugar. <5> A method for producing a gel-like composition as described in any one of <1> to <4>, wherein the sugar is preferably one 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, and further preferably one or more selected from glucose, fructose, sucrose, syrup, corn syrup, honey, maltitol, reduced maltose syrup and xylitol. <6> A method for producing a gel-like composition as described in any one of <1> to <5>, wherein the sugar is contained in the aqueous solution containing gluconic acid in the following manner: preferably 63.5% by mass or less, more preferably 54% by mass or less, preferably 6.5% by mass or more, more preferably 25.5% by mass or more, further preferably 35% by mass or more, further preferably 6.5-63.5% by mass, more preferably 25.5-63.5% by mass, further preferably 35-54% by mass, relative to the mass of the gel-like composition. <7> A method for producing a gel-like composition as described in any one of <1> to <6>, wherein the concentration is performed until the solid content of the concentrated solution obtained by concentrating the aqueous solution containing gluconic acid reaches preferably 73% by mass or more, more preferably 81% by mass or more, and further preferably 85.0% by mass or more. <8> A method for producing a gel-like composition as described in any one of <1> to <7>, which further includes a step of cooling the concentrated solution before step (2). <9> The method for producing a gel-like composition as described in <8>, wherein the temperature of the concentrated liquid after cooling is preferably below 100°C, more preferably below 90°C, further preferably below 85°C, particularly preferably below 80°C, further preferably above 40°C, further preferably above 50°C, further preferably above 60°C, further preferably 40°C to 100°C, further preferably 50°C to 90°C, further preferably 50°C to 85°C, particularly preferably 60°C to 80°C. <10> A method for producing a gel composition as described in any one of <1> to <9>, wherein the gel strength of the gelatin is preferably 120 g or more, more preferably 160 g or more, and further preferably 200 g or more, and further preferably 420 g or less, and further preferably 360 g or less, and further preferably 300 g or less, and further preferably 120 to 420 g, and further preferably 160 to 360 g, and further preferably 200 to 300 g. <11> A method for producing a gel composition as described in any one of <1> to <10>, wherein gelatin is added in an amount preferably 5% by mass or more, more preferably 5.5% by mass or more, further preferably 6% by mass or more, and particularly preferably 6.5% by mass or more relative to the mass of the gel composition; further, gelatin is added in an amount preferably less than 9% by mass, more preferably less than 8.5% by mass, further preferably less than 8% by mass, and particularly preferably less than 7.5% by mass; further, gelatin is added in an amount preferably 5-9% by mass, more preferably 5.5-8.5% by mass, further preferably 6-8% by mass, and particularly preferably 6.5-7.5% by mass. <12> A method for producing a gel composition as described in any one of <1> to <11>, wherein the pH value (25°C) of a 10-fold dilution of the gelatin gel solution is preferably 2.5 or more, more preferably 2.8 or more, further preferably 3.0 or more, particularly preferably 3.2 or more, and further preferably 5.5 or less, more preferably 5.0 or less, further preferably 4.0 or less, particularly preferably 3.5 or less, and further preferably 2.5-5.5, further preferably 2.8-5.0, further preferably 3.0-4.0, particularly preferably 3.2-3.5. <13> A method for producing a gel composition as described in any one of <1> to <12>, wherein the cooling temperature of the gelatin solution is preferably below 60°C, more preferably below 40°C, and more preferably above 10°C, more preferably above 15°C, and more preferably 15-55°C, more preferably 20-40°C. <14> A method for producing a gel-like composition as described in any one of <1> to <13>, wherein the content of gluconic acid in the gel-like composition (gluconic acid conversion amount) is preferably 10% by mass or more, more preferably 15% by mass or more, further preferably 20% by mass or more, further preferably 70% by mass or less, more preferably 60% by mass or less, further preferably 50% by mass or less, particularly preferably 40% by mass or less, further preferably 10-70% by mass, more preferably 10-60% by mass, further preferably 15-50% by mass, particularly preferably 20-40% by mass%. <15> A method for producing a gel-like composition as described in any one of <1> to <14>, wherein the gel-like composition is preferably soft candy.
＜16＞一種凝膠狀組合物，其含有10～70質量%之葡萄糖酸類與明膠。<16> A gel composition comprising 10-70% by weight of gluconic acid and gelatin.
＜17＞如＜16＞所記載之凝膠狀組合物，其中凝膠狀組合物中之葡萄糖酸類之含量(葡萄糖酸換算量)為10質量%以上，較佳為15質量%以上，更佳為20質量%以上，又，為70質量%以下，較佳為60質量%以下，更佳為50質量%以下，進而較佳為40質量%以下，又，為10～70質量%，較佳為10～60質量%，更佳為15～50質量%，進而較佳為20～40質量%。 ＜18＞如＜16＞或＜17＞所記載之凝膠狀組合物，其中礦物質之含量較佳為0.2質量%以上，更佳為0.5質量%以上，進而較佳為0.7質量%以上，尤佳為0.9質量%以上，又，較佳為4.2質量%以下，更佳為2.8質量%以下，進而較佳為2.1質量%以下，尤佳為1.8質量%以下，又，較佳為0.2～4.2質量%，更佳為0.5～2.8質量%，進而較佳為0.7～2.1質量%，尤佳為0.9～1.8質量%。 ＜19＞如＜16＞至＜18＞中任一項記載之凝膠狀組合物，其中礦物質較佳為選自鈉、鉀、鈣及鎂中之1種或2種以上。 ＜20＞如＜16＞至＜19＞中任一項記載之凝膠狀組合物，其中凝膠狀組合物之水分量為30質量%以下，較佳為25質量%以下，更佳為23質量%以下，進而較佳為22質量%以下，尤佳為21質量%以下，又，較佳為10質量%以上，更佳為13質量%以上，進而較佳為16質量%以上，尤佳為18質量%以上，又，較佳為10～30質量%，更佳為13～25質量%，進而較佳為16～23質量%，進而更佳為16～22質量%，尤佳為18～21質量%。 [實施例]<17> The gel composition as described in <16>, wherein the content of gluconic acid in the gel composition (gluconic acid conversion) is 10% by mass or more, preferably 15% by mass or more, more preferably 20% by mass or more, and 70% by mass or less, preferably 60% by mass or less, more preferably 50% by mass or less, and further preferably 40% by mass or less, and 10-70% by mass, preferably 10-60% by mass, more preferably 15-50% by mass, and further preferably 20-40% by mass. <18> The gel composition described in <16> or <17>, wherein the content of the mineral is preferably 0.2% by mass or more, more preferably 0.5% by mass or more, further preferably 0.7% by mass or more, and particularly preferably 0.9% by mass or more, and further preferably 4.2% by mass or less, further preferably 2.8% by mass or less, further preferably 2.1% by mass or less, and particularly preferably 1.8% by mass or less, and further preferably 0.2-4.2% by mass, further preferably 0.5-2.8% by mass, further preferably 0.7-2.1% by mass, and particularly preferably 0.9-1.8% by mass. <19> A gel composition as described in any one of <16> to <18>, wherein the mineral is preferably one or more selected from sodium, potassium, calcium and magnesium. <20> A gel composition as described in any one of <16> to <19>, wherein the water content of the gel composition is 30% by mass or less, preferably 25% by mass or less, more preferably 23% by mass or less, further preferably 22% by mass or less, and particularly preferably 21% by mass or less, and further preferably 10% by mass or more, more preferably 13% by mass or more, further preferably 16% by mass or more, and particularly preferably 18% by mass or more, and further preferably 10-30% by mass, more preferably 13-25% by mass, further preferably 16-23% by mass, further preferably 16-22% by mass, and particularly preferably 18-21% by mass. [Example]
[水分量之分析] 採集1 g凝膠狀組合物並添加4 g水，於80℃之水浴中加熱10分鐘後充分振盪，獲得5倍稀釋液。於紅外線水分計：FD-660(Kett科學研究所股份有限公司)之試樣皿中放置4張經乾燥器乾燥12小時以上之牛乳沈澱分析濾紙：ADVANTEC型號No.1026(東洋濾紙股份有限公司)，於各牛乳沈澱分析濾紙上每次加入1.25 g之5倍稀釋液直至試樣重量成為5 g。以110℃進行加熱乾燥直至2分鐘內水分變化量成為0.1%，求出5倍稀釋液之水分量(%)。凝膠狀組合物之水分量(%)係由以下之式求得。 凝膠狀組合物中之水分量(%)＝(5倍稀釋液之總量(g)×5倍稀釋液之水分含量(%)×100－溶解有凝膠狀組合物之水分量(g))/凝膠狀組合物之採集量(g)×100[Analysis of water content] Collect 1 g of the gel-like composition and add 4 g of water. Heat in a water bath at 80°C for 10 minutes and shake thoroughly to obtain a 5-fold dilution. Place 4 milk precipitation analysis filter papers: ADVANTEC Model No. 1026 (Toyo Filter Paper Co., Ltd.) that have been dried in a desiccator for more than 12 hours in the sample dish of the infrared moisture meter: FD-660 (Kett Scientific Research Institute Co., Ltd.). Add 1.25 g of the 5-fold dilution each time on each milk precipitation analysis filter paper until the sample weight reaches 5 g. Heat and dry at 110°C until the moisture change in 2 minutes reaches 0.1%. Calculate the water content (%) of the 5-fold dilution. The water content (%) of the gel-like composition is calculated using the following formula. Water content in gel composition (%) = (total amount of 5-fold dilution (g) × water content of 5-fold dilution (%) × 100 - water content of gel composition dissolved (g)) / collected amount of gel composition (g) × 100
[pH值之測定] 採集1 g明膠凝膠溶液並添加9 g水，於80℃之水浴中加熱10分鐘後充分振盪，獲得10倍稀釋液。於25℃之恆溫槽中放置12小時以上，平衡狀態達到穩定後利用pH電極計求出pH值。[Measurement of pH value] Collect 1 g of gelatin solution and add 9 g of water. Heat in a water bath at 80°C for 10 minutes and shake thoroughly to obtain a 10-fold dilution. Place in a constant temperature bath at 25°C for more than 12 hours. After the equilibrium state reaches a stable state, use a pH electrode meter to calculate the pH value.
[原料] 葡萄糖酸-δ-內酯：Fujiglucon(扶桑化學工業股份有限公司) 葡萄糖酸鈉：Hercious A(扶桑化學工業股份有限公司) 葡萄糖酸鉀：Hercious K(扶桑化學工業股份有限公司) 檸檬酸(酐)：精製檸檬酸(酐)(扶桑化學工業股份有限公司) 檸檬酸三鈉二水合物：精製檸檬酸鈉(扶桑化學工業股份有限公司) 檸檬酸三鉀一水合物：精製檸檬酸三鉀(扶桑化學工業股份有限公司) 水飴：Koso Syrup S75C(Japan Cornstarch股份有限公司) 還原麥芽糖水飴：Amalty Syrup(三菱商事生命科學股份有限公司) 蔗糖：砂糖GHC1(三井製糖股份有限公司) 木糖醇：XYLISORB 700(Roquette Japan股份有限公司) 來自豬之酸處理明膠(凝膠強度250 g)：APH-250(Nitta Gelatin股份有限公司) 來自豬之酸處理明膠(凝膠強度300 g)：BCN300S(Nitta Gelatin股份有限公司) 來自魚之酸處理明膠(凝膠強度250g)：Ixos FGL-250TS(Nitta Gelatin股份有限公司) 來自牛之鹼處理明膠(凝膠強度250 g)：Gelatin SN(Nitta Gelatin股份有限公司) 來自牛之鹼處理明膠(凝膠強度200 g)：Gelatin MJ(Nitta Gelatin股份有限公司) 香料：Citrus Flavor(長谷川香料股份有限公司)[Ingredients] Glucono-δ-lactone: Fujiglucon (Fuso Chemical Co., Ltd.) Sodium gluconate: Hercious A (Fuso Chemical Co., Ltd.) Potassium gluconate: Hercious K (Fuso Chemical Co., Ltd.) Citric acid (anhydride): Refined citric acid (anhydride) (Fuso Chemical Co., Ltd.) Trisodium citrate dihydrate: Refined sodium citrate (Fuso Chemical Co., Ltd.) Tripotassium citrate monohydrate: Refined tripotassium citrate (Fuso Chemical Co., Ltd.) Syrup: Koso Syrup S75C (Japan Cornstarch Co., Ltd.) Reduced maltose syrup: Amalty Syrup (Mitsubishi Corporation Life Sciences Co., Ltd.) Sucrose: Granulated sugar GHC1 (Mitsui Sugar Co., Ltd.) Xylitol: XYLISORB 700 (Roquette Japan Co., Ltd.) Acid-treated gelatin from pigs (gel strength 250 g): APH-250 (Nitta Gelatin Co., Ltd.) Acid-treated gelatin from pigs (gel strength 300 g): BCN300S (Nitta Gelatin Co., Ltd.) Acid-treated gelatin from fish (gel strength 250 g): Ixos FGL-250TS (Nitta Gelatin Co., Ltd.) Alkali-treated gelatin from beef (gel strength 250 g): Gelatin SN (Nitta Gelatin Co., Ltd.) Alkali-treated gelatin from beef (gel strength 200 g): Gelatin MJ (Nitta Gelatin Co., Ltd.) Flavor: Citrus Flavor (Hasegawa Flavor Co., Ltd.)
[軟糖之製備] 實施例1 依據表1之調配表，首先將水20質量份與水飴30質量份進行混合，製成水飴溶液。於該水飴溶液中，使作為有機酸之葡萄糖酸-δ-內酯7.5質量份、葡萄糖酸鈉2質量份、作為糖類之蔗糖41質量份加熱溶解，製成含有機酸之水溶液。將該含有機酸之水溶液加熱至初溫130℃，進行熬煮以使其總質量成為81.6質量份，製成濃縮液。濃縮液之固形物成分含量為89.46質量%。將濃縮液之溫度冷卻至80℃。 有別於該濃縮液，另外將預先在11質量份之水中膨潤過之來自豬之酸處理明膠(凝膠強度250 g)7質量份加熱至80℃後，將該溶液18質量份添加至先前製備之濃縮液中。進而添加香料0.4質量份，獲得明膠凝膠溶液100質量份。明膠凝膠溶液之pH值為3.47。 然後，使所獲得之明膠凝膠溶液1 ml流入帶壓紋之澱粉模具中。又，使明膠凝膠溶液10 g流入直徑40 mm之圓柱型聚丙烯容器中。於25℃下冷卻一天一夜而獲得軟糖。[Preparation of soft candy] Example 1 According to the formulation table in Table 1, first mix 20 parts by mass of water and 30 parts by mass of candy to prepare a candy solution. In the candy solution, 7.5 parts by mass of glucono-δ-lactone as an organic acid, 2 parts by mass of sodium gluconate, and 41 parts by mass of sucrose as a sugar are heated and dissolved to prepare an aqueous solution containing organic acids. The aqueous solution containing organic acids is heated to an initial temperature of 130°C, boiled to a total mass of 81.6 parts by mass, and a concentrate is prepared. The solid content of the concentrate is 89.46% by mass. The temperature of the concentrate is cooled to 80°C. Separately from the concentrate, 7 parts by mass of acid-treated gelatin from pigs (gel strength 250 g) that had been previously swollen in 11 parts by mass of water was heated to 80°C, and then 18 parts by mass of the solution was added to the previously prepared concentrate. 0.4 parts by mass of flavoring was then added to obtain 100 parts by mass of a gelatin gel solution. The pH value of the gelatin gel solution was 3.47. Then, 1 ml of the obtained gelatin gel solution was poured into an embossed starch mold. In addition, 10 g of the gelatin gel solution was poured into a cylindrical polypropylene container with a diameter of 40 mm. Cool at 25°C for a day and a night to obtain soft candy.
實施例2 使作為有機酸之葡萄糖酸-δ-內酯29質量份、葡萄糖酸鈉9質量份、作為糖類之蔗糖12.5質量份加熱溶解，除此以外，以與實施例1相同之方式獲得軟糖。Example 2 Soft candy is obtained in the same manner as Example 1 except that 29 parts by mass of glucono-δ-lactone as an organic acid, 9 parts by mass of sodium gluconate, and 12.5 parts by mass of sucrose as a sugar are heated and dissolved.
實施例3 使作為有機酸之葡萄糖酸-δ-內酯35.6質量份、葡萄糖酸鈉12質量份、作為糖類之蔗糖2.9質量份加熱溶解，除此以外，以與實施例1相同之方式獲得軟糖。Example 3 Soft candy is obtained in the same manner as Example 1 except that 35.6 parts by mass of glucono-δ-lactone as an organic acid, 12 parts by mass of sodium gluconate, and 2.9 parts by mass of sucrose as a sugar are heated and dissolved.
實施例4 首先將水20質量份與水飴19.5質量份進行混合而製成水飴溶液。於該水飴溶液中，使作為有機酸之葡萄糖酸-δ-內酯42質量份、葡萄糖酸鉀16.4質量份加熱溶解，除此以外，以與實施例1相同之方式獲得軟糖。Example 4 First, 20 parts by mass of water and 19.5 parts by mass of syrup are mixed to prepare a syrup solution. In the syrup solution, 42 parts by mass of glucono-δ-lactone and 16.4 parts by mass of potassium gluconate as organic acids are heated and dissolved. Otherwise, soft candy is obtained in the same manner as in Example 1.
實施例5 首先將水20質量份與水飴21質量份進行混合而製成水飴溶液。於該水飴溶液中，使作為有機酸之葡萄糖酸-δ-內酯42.7質量份、葡萄糖酸鈉14.5質量份、作為糖類之蔗糖2.9質量份加熱溶解，除此以外，以與實施例1相同之方式獲得軟糖。Example 5 First, 20 parts by mass of water and 21 parts by mass of syrup are mixed to prepare a syrup solution. In the syrup solution, 42.7 parts by mass of glucono-δ-lactone as an organic acid, 14.5 parts by mass of sodium gluconate, and 2.9 parts by mass of sucrose as a sugar are heated and dissolved. Otherwise, soft candy is obtained in the same manner as in Example 1.
實施例6 首先將水20質量份與水飴8.4質量份進行混合而製成水飴溶液。於該水飴溶液中，使作為有機酸之葡萄糖酸-δ-內酯49.7質量份、葡萄糖酸鈉17質量份、作為糖類之蔗糖2.9質量份加熱溶解，除此以外，以與實施例1相同之方式獲得軟糖。Example 6 First, 20 parts by mass of water and 8.4 parts by mass of syrup are mixed to prepare a syrup solution. In the syrup solution, 49.7 parts by mass of glucono-δ-lactone as an organic acid, 17 parts by mass of sodium gluconate, and 2.9 parts by mass of sucrose as a sugar are heated and dissolved. Otherwise, soft candy is obtained in the same manner as in Example 1.
實施例7 使作為有機酸之葡萄糖酸鉀12質量份、作為糖類之蔗糖38.5質量份加熱溶解，除此以外，以與實施例1相同之方式獲得軟糖。Example 7 Soft candy is obtained in the same manner as 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 sugar are heated and dissolved.
實施例8 使作為有機酸之葡萄糖酸-δ-內酯29質量份、葡萄糖酸鉀9.6質量份、作為糖類之蔗糖11.9質量份加熱溶解，除此以外，以與實施例1相同之方式獲得軟糖。Example 8 Soft candy is obtained in the same manner as Example 1, except that 29 parts by mass of glucono-δ-lactone as an organic acid, 9.6 parts by mass of potassium gluconate, and 11.9 parts by mass of sucrose as a sugar are heated and dissolved.
實施例9 使作為有機酸之葡萄糖酸-δ-內酯31.8質量份、葡萄糖酸鉀6質量份、作為糖類之蔗糖12.7質量份加熱溶解，除此以外，以與實施例1相同之方式獲得軟糖。Example 9 Soft candy is obtained in the same manner as Example 1 except that 31.8 parts by mass of glucono-δ-lactone as an organic acid, 6 parts by mass of potassium gluconate, and 12.7 parts by mass of sucrose as a sugar are heated and dissolved.
實施例10 使作為有機酸之葡萄糖酸-δ-內酯34質量份、葡萄糖酸鉀3質量份、作為糖類之蔗糖13.5質量份加熱溶解，除此以外，以與實施例1相同之方式獲得軟糖。Example 10 Soft candy is obtained in the same manner as Example 1, except that 34 parts by mass of glucono-δ-lactone as an organic acid, 3 parts by mass of potassium gluconate, and 13.5 parts by mass of sucrose as a sugar are heated and dissolved.
實施例11 首先將水20質量份與還原麥芽糖水飴30質量份進行混合而製成水飴溶液。於該水飴溶液中，使作為有機酸之葡萄糖酸-δ-內酯28.2質量份、葡萄糖酸鈉10質量份、作為糖類之木糖醇12.3質量份加熱溶解，除此以外，以與實施例1相同之方式獲得軟糖。Example 11 First, 20 parts by mass of water and 30 parts by mass of reduced maltose syrup are mixed to prepare a syrup solution. In the syrup solution, 28.2 parts by mass of glucono-δ-lactone as an organic acid, 10 parts by mass of sodium gluconate, and 12.3 parts by mass of xylitol as a sugar are heated and dissolved. Otherwise, soft candy is obtained in the same manner as in Example 1.
實施例12 使作為有機酸之葡萄糖酸-δ-內酯28.2質量份、葡萄糖酸鈉10質量份、作為糖類之蔗糖12.3質量份加熱溶解，製成含有機酸之水溶液。將該含有機酸之水溶液加熱至初溫130℃，進行熬煮以使其總質量成為81.6質量份，製成濃縮液。濃縮液之固形物成分含量為89.46質量%。將濃縮液之溫度冷卻至80℃。 有別於該濃縮液，另外將預先在11質量份之水中膨潤過之來自豬之酸處理明膠(凝膠強度300 g)7質量份加熱至80℃，除此以外，以與實施例1相同之方式獲得軟糖。Example 12 28.2 parts by mass of glucono-δ-lactone as an organic acid, 10 parts by mass of sodium gluconate, and 12.3 parts by mass of sucrose as a sugar are heated and dissolved to prepare an aqueous solution containing organic acid. The aqueous solution containing organic acid is heated to an initial temperature of 130°C, boiled to make a total mass of 81.6 parts by mass, and a concentrate is prepared. The solid content of the concentrate is 89.46% by mass. The temperature of the concentrate is cooled to 80°C. In addition to the concentrate, 7 parts by mass of acid-treated gelatin from pigs (gel strength 300 g) that has been pre-swelled in 11 parts by mass of water is heated to 80°C. Soft candy is obtained in the same manner as in Example 1 except that.
實施例13 使作為有機酸之葡萄糖酸-δ-內酯27質量份、葡萄糖酸鉀12.3質量份、作為糖類之蔗糖11.2質量份加熱溶解，製成含有機酸之水溶液。將該含有機酸之水溶液加熱至初溫130℃，進行熬煮以使其總質量成為81.6質量份，製成濃縮液。濃縮液之固形物成分含量為89.46質量%。將濃縮液之溫度冷卻至80℃。 有別於該濃縮液，另外將預先在11質量份之水中膨潤過之來自魚之酸處理明膠(凝膠強度250 g)7質量份加熱至80℃，除此以外，以與實施例1相同之方式獲得軟糖。Example 13 27 parts by mass of glucono-δ-lactone as an organic acid, 12.3 parts by mass of potassium gluconate, and 11.2 parts by mass of sucrose as a sugar are heated and dissolved to prepare an aqueous solution containing organic acids. The aqueous solution containing organic acids is heated to an initial temperature of 130°C, boiled to make a total mass of 81.6 parts by mass, and a concentrate is prepared. The solid content of the concentrate is 89.46% by mass. The temperature of the concentrate is cooled to 80°C. In addition to the concentrate, 7 parts by mass of acid-treated gelatin from fish (gel strength 250 g) that has been pre-swelled in 11 parts by mass of water is heated to 80°C. Soft candies are obtained in the same manner as in Example 1 except that the concentrate is prepared.
實施例14 將預先在11質量份之水中膨潤過之來自牛之鹼處理明膠(凝膠強度250 g)7質量份加熱至80℃，除此以外，以與實施例13相同之方式獲得軟糖。Example 14: Soft candy is obtained in the same manner as Example 13, except that 7 parts by mass of alkali-treated gelatin from cattle (gel strength 250 g) which has been pre-swelled in 11 parts by mass of water is heated to 80°C.
實施例15 將預先在11質量份之水中膨潤過之來自牛之鹼處理明膠(凝膠強度200 g)7質量份加熱至80℃，除此以外，以與實施例13相同之方式獲得軟糖。Example 15 Soft candy is obtained in the same manner as Example 13, except that 7 parts by mass of alkali-treated gelatin from cattle (gel strength 200 g) which has been pre-swelled in 11 parts by mass of water is heated to 80°C.
比較例1 進行了如下嘗試，即依據表1之調配表，按照通常之軟糖製造方法、即，將含糖類水溶液加熱濃縮後添加明膠，繼而添加葡萄糖酸類之水溶液的順序來製造軟糖。首先將水20質量份與水飴30質量份進行混合而製成水飴溶液。於該水飴溶液中，使作為糖類之蔗糖41質量份加熱溶解，製成含糖類水溶液。為了獲得軟糖而需使水分蒸發，但在添加明膠後無法進行加熱濃縮，因此，雖嘗試了自該含糖類水溶液中蒸發水28.4質量份，但因困難而中斷了操作。因此，未能製造出軟糖。Comparative Example 1 The following attempt was made, namely, according to the formulation table in Table 1, according to the usual method for producing soft candies, that is, heating and concentrating a sugar-containing aqueous solution, adding gelatin, and then adding a gluconic acid aqueous solution in this order. First, 20 parts by mass of water and 30 parts by mass of syrup were mixed to prepare a syrup solution. In the syrup solution, 41 parts by mass of sucrose as a sugar was heated and dissolved to prepare a sugar-containing aqueous solution. In order to obtain soft candies, water must be evaporated, but heating and concentration cannot be performed after gelatin is added. Therefore, although an attempt was made to evaporate 28.4 parts by mass of water from the sugar-containing aqueous solution, the operation was interrupted due to difficulties. Therefore, soft candies could not be produced.
比較例2 使作為糖類之蔗糖12.5質量份加熱溶解，除此以外，以與比較例1相同之方式獲得含糖類水溶液。與比較例1同樣地，嘗試了自該含糖類水溶液中蒸發水56.9質量份，但因困難而中斷了操作。因此，未能製造出軟糖。Comparative Example 2 Except that 12.5 parts by mass of sucrose as a sugar was heated and dissolved, a sugar-containing aqueous solution was obtained in the same manner as in Comparative Example 1. As in Comparative Example 1, an attempt was made to evaporate 56.9 parts by mass of water from the sugar-containing aqueous solution, but the operation was interrupted due to difficulty. Therefore, soft candy could not be produced.
比較例3 使作為糖類之蔗糖39.54質量份加熱溶解，除此以外，以與比較例1相同之方式獲得含糖類水溶液。與比較例1同樣地，嘗試了自該含糖類水溶液中蒸發水30.74質量份，但因困難而中斷了操作。因此，未能製造出軟糖。Comparative Example 3 A sugar-containing aqueous solution was obtained in the same manner as in Comparative Example 1, except that 39.54 parts by mass of sucrose as a sugar was heated and dissolved. As in Comparative Example 1, an attempt was made to evaporate 30.74 parts by mass of water from the sugar-containing aqueous solution, but the operation was interrupted due to difficulty. Therefore, soft candy could not be produced.
比較例4 使作為糖類之蔗糖6.44質量份加熱溶解，除此以外，以與比較例1相同之方式獲得含糖類水溶液。與比較例1同樣地，嘗試了自該含糖類水溶液中蒸發水67.44質量份，但因困難而中斷了操作。因此，未能製造出軟糖。Comparative Example 4 Except that 6.44 parts by mass of sucrose as a sugar was heated and dissolved, a sugar-containing aqueous solution was obtained in the same manner as in Comparative Example 1. As in Comparative Example 1, an attempt was made to evaporate 67.44 parts by mass of water from the sugar-containing aqueous solution, but the operation was interrupted due to difficulty. Therefore, soft candy could not be produced.
比較例5 依據表1之調配表，首先將水20質量份與水飴30質量份進行混合而製成水飴溶液。於該水飴溶液中，使作為有機酸之檸檬酸(酐)7.8質量份、檸檬酸三鈉二水合物3.6質量份、作為糖類之蔗糖39.54質量份加熱溶解，製成含有機酸之水溶液。將該有機酸水溶液加熱至初溫130℃，進行熬煮以使其總質量成為81.6質量份，製成濃縮液。濃縮液之固形物成分含量為89.46質量%。其後，以與實施例1相同之方式獲得軟糖。Comparative Example 5 According to the formulation table in Table 1, first mix 20 parts by mass of water and 30 parts by mass of candy to prepare a candy solution. In the candy solution, 7.8 parts by mass of citric acid (anhydride) as an organic acid, 3.6 parts by mass of trisodium citrate dihydrate, and 39.54 parts by mass of sucrose as a sugar are heated and dissolved to prepare an aqueous solution containing organic acids. The organic acid aqueous solution is heated to an initial temperature of 130°C, boiled to a total mass of 81.6 parts by mass, and a concentrate is prepared. The solid content of the concentrate is 89.46% by mass. Thereafter, soft candy is obtained in the same manner as in Example 1.
比較例6 使作為有機酸之檸檬酸(酐)28質量份、檸檬酸三鈉二水合物18.3質量份、作為糖類之蔗糖6.44質量份加熱溶解，除此以外，以與比較例5相同之方式獲得軟糖。Comparative Example 6 Soft candy was obtained in the same manner as in Comparative Example 5, except that 28 parts by mass of citric acid (anhydride) as an organic acid, 18.3 parts by mass of trisodium citrate dihydrate, and 6.44 parts by mass of sucrose as a sugar were heated and dissolved.
比較例7 使作為有機酸之檸檬酸(酐)29質量份、檸檬酸三鉀一水合物18.5質量份、作為糖類之蔗糖4質量份加熱溶解，除此以外，以與比較例5相同之方式獲得軟糖。Comparative Example 7 Soft candy was obtained in the same manner as in Comparative Example 5, except that 29 parts by mass of citric acid (anhydride) as an organic acid, 18.5 parts by mass of tripotassium citrate monohydrate, and 4 parts by mass of sucrose as a sugar were heated and dissolved.
[軟糖之評價] (1)保形性之評價 所評價之發明品及比較品係使用將自澱粉模具中取出之軟糖裝入由鋁層壓膜(PET12/PE15/AL7/PE20/PE60)所成形之袋中並在25℃下保存7天所得者。 由4名專業官能檢查員以目視觀察本發明品及比較品之軟糖，又，關於顆粒會附著在袋內膜上之軟糖，於顆粒與膜之交界處用刮刀向拿起顆粒之方向緩慢施力而將顆粒自膜剝離，藉此以下述4個階段進行評價。基於4人之商討來進行評分。 (保形性) 4：顆粒無變形，可自膜剝離 3：雖顆粒有變形，但可自膜剝離 2：顆粒有變形，未能自膜剝離(附著物殘留於膜上) 1：即便於澱粉模具上冷卻亦未凝膠化[Evaluation of soft candies] (1) Evaluation of shape retention The inventive product and comparative product evaluated were obtained by placing soft candies taken out of starch molds into bags formed by aluminum laminate film (PET12/PE15/AL7/PE20/PE60) and storing them at 25°C for 7 days. Four professional sensory inspectors visually observed the soft candies of the inventive product and comparative product. In addition, for soft candies with particles attached to the inner film of the bag, a spatula was used to slowly apply force in the direction of picking up the particles at the junction between the particles and the film to peel the particles off the film. Evaluation was performed in the following four stages. The evaluation was based on the discussion among the four people. (Conformity retention) 4: Particles are not deformed and can be peeled off from the film 3: Particles are deformed but can be peeled off from the film 2: Particles are deformed but cannot be peeled off from the film (attached matter remains on the film) 1: Particles do not gel even when cooled on the starch mold
(2)保形力之測定 所評價之發明品及比較品係使用在圓柱型聚丙烯容器上蓋上蓋並於25℃下保存7天所得者。 利用質構分析儀(小型桌上試驗機EZ-SX，島津製作所股份有限公司製造)對本發明品及比較品之軟糖進行測定，藉此進行評價。利用直徑5 mm之圓柱形探針以侵入距離1 mm、侵入速度1 mm/s侵入上述軟糖，於該狀態下保持30秒，將保持30秒後之應力數值(g)設為保形力(g)。(2) Determination of conformal strength The inventive product and comparative product to be evaluated were placed in cylindrical polypropylene containers with lids and stored at 25°C for 7 days. The soft candies of the inventive product and comparative product were measured using a texture analyzer (small tabletop tester EZ-SX, manufactured by Shimadzu Corporation) for evaluation. A cylindrical probe with a diameter of 5 mm was used to penetrate the soft candies at a penetration distance of 1 mm and a penetration speed of 1 mm/s. The soft candies were maintained in this state for 30 seconds. The stress value (g) after 30 seconds was set as the conformal strength (g).
表1及表2中示出軟糖之調配組成、軟糖之分析值及評價結果。Tables 1 and 2 show the formulation composition of the soft candy, the analysis values of the soft candy, and the evaluation results.
[表1]
[表2]
由表1明確可知，根據本發明之製造方法，即便高濃度地調配葡萄糖酸類，於製造軟糖之方面亦未發現問題，獲得了保形性良好之軟糖(實施例1～15)。 於高濃度地調配有檸檬酸之情形時無法保形，且較為黏膩(比較例5～7)。As can be clearly seen from Table 1, according to the manufacturing method of the present invention, even when gluconic acid is formulated at a high concentration, no problem is found in the production of soft candy, and soft candy with good shape retention is obtained (Examples 1 to 15). When citric acid is formulated at a high concentration, the shape cannot be retained and it is relatively sticky (Comparative Examples 5 to 7).
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