WO2016163259A1 - Jelling agent composition and food - Google Patents

Jelling agent composition and food Download PDF

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Publication number
WO2016163259A1
WO2016163259A1 PCT/JP2016/059893 JP2016059893W WO2016163259A1 WO 2016163259 A1 WO2016163259 A1 WO 2016163259A1 JP 2016059893 W JP2016059893 W JP 2016059893W WO 2016163259 A1 WO2016163259 A1 WO 2016163259A1
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WIPO (PCT)
Prior art keywords
jelly
mass
citric acid
food
gel
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PCT/JP2016/059893
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French (fr)
Japanese (ja)
Inventor
荒川　亮
夏代 松居
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日清オイリオグループ株式会社
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Application filed by 日清オイリオグループ株式会社 filed Critical 日清オイリオグループ株式会社
Priority to CN201680018873.2A priority Critical patent/CN107404918B/en
Priority to KR1020177027153A priority patent/KR102673518B1/en
Priority to JP2016556351A priority patent/JP6181883B2/en
Publication of WO2016163259A1 publication Critical patent/WO2016163259A1/en

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
    • A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients

Definitions

  • the present invention relates to a jelly composition and a food containing the jelly composition.
  • Jelly-like foods are widely used as desserts because of their unique soft elasticity and smooth texture.
  • jelly-like foods are also used as adjusted foods for people who are unable to swallow well because their ability to swallow is reduced due to age or illness. By making the food into a soft jelly shape, it can be easily swallowed even by a person whose ability to swallow is reduced.
  • Jelly-like foods have been conventionally prepared using a substance having gel-forming ability, such as agar or gelatin. These are suitable in that they do not give off an unpleasant taste to foods.
  • a substance having gel-forming ability such as agar or gelatin.
  • gelling agents jelly agents
  • alginates or pectin that are soluble in water at room temperature
  • solid alginate jelly mix containing sodium alginate, neutral insoluble / slightly soluble calcium salt, and neutral soluble calcium salt
  • alginic acid and A jelly composition containing at least one selected from the group consisting of salts, pectin and carrageenan and a surfactant having an HLB value of 8 or less has been reported.
  • the gel may become too hard with time, and there is a problem that stable hardness cannot be obtained.
  • the gel becomes too hard over time, it becomes necessary to prepare the jelly food again, which is disadvantageous because it takes time and effort to prepare the meal.
  • Patent Documents 1 and 2 described above the stability over time of the gel hardness is not studied.
  • the object of the present invention is that heating and cooling are not required for the preparation of jelly-like food, the food can be rapidly gelled after being dissolved in the food, and the gel is not excessively hardened over time.
  • An object of the present invention is to provide a jelly agent composition that does not give foods a problematic level of off-flavors and a food containing the jelly agent composition.
  • the present invention provides jelly agent compositions [1] to [4] below and foods [5] to [6] below.
  • [1] containing 5 to 25% by mass of sodium alginate, 2 to 10% by mass of calcium citrate, 0.4 to 2.5% by mass of citric acid (anhydrous basis), and an excipient,
  • a jelly composition wherein the mass ratio of calcium and citric acid (calcium citrate / citric acid) is 2 to 5.
  • the jelly composition according to [1] above containing 40 to 90% by mass of the excipient.
  • the jelly composition according to [1] or [2], wherein the excipient is one or more selected from granulated sugar, dextrin, sugar, powdered sugar, and glucose.
  • heating and cooling are not required for the preparation of a jelly-like food, and after dissolving in the food, the food can be quickly gelled, and the gel is not excessively hardened over time. It is possible to provide a jelly agent composition that does not give foods a certain level of off-flavor and a food containing the jelly agent composition.
  • a jelly agent composition according to an embodiment of the present invention includes 5 to 25% by mass of sodium alginate, 2 to 10% by mass of calcium citrate, and citric acid. 0.4 to 2.5% by mass (anhydrous basis) and an excipient, and the mass ratio of calcium citrate to citric acid (calcium citrate / citric acid) is 2 to 5 Features. Details will be described below.
  • the jelly agent composition according to the embodiment of the present invention contains sodium alginate.
  • Sodium alginate is a neutral salt in which a part of the carboxyl group of alginic acid is bonded to sodium ions.
  • Alginic acid is a polysaccharide having a structure in which two types of uronic acids (mannuronic acid and guluronic acid) are randomly linearly polymerized, and is abundant in natural brown algae such as kombu and wakame.
  • Sodium alginate can be obtained according to a known method.
  • sodium alginate can be obtained by neutralizing alginic acid obtained by extraction and purification from brown algae and the like by a method such as hydrolysis with acid, etc., and then purifying it with sodium hydroxide or sodium carbonate.
  • a sodium alginate in this Embodiment if used for edible, it can be used without being specifically limited.
  • Kimika Argin I series Kimika Argin High G series manufactured by Kimika Co., Ltd. can be used.
  • the molecular weight of sodium alginate is not particularly limited, but it is preferable to use a sodium alginate having a viscosity of 50 to 900 mPa ⁇ s at 20 ° C. when it is a 1% by mass aqueous solution of sodium alginate, and 200 to 700 mPa ⁇ s. Some are more preferably used, and more preferably 300 to 500 mPa ⁇ s.
  • the viscosity of sodium alginate was measured using a rotor no. It is specified by measuring the viscosity at 20 ° C. for a 1% by mass aqueous solution of an alginate using 1 (rotation speed: 30 rpm).
  • the content of sodium alginate in the jelly composition according to the embodiment of the present invention is 5 to 25% by mass.
  • the lower limit is preferably 5.5% by mass, more preferably 6% by mass, and most preferably 6.5% by mass.
  • the upper limit is preferably 20% by mass, more preferably 15% by mass, further preferably 10% by mass, and most preferably 8.5% by mass.
  • the jelly agent composition according to the embodiment of the present invention contains calcium citrate.
  • Calcium citrate is actually tricalcium citrate tetrahydrate, which is edible.
  • the content of calcium citrate in the jelly composition according to the embodiment of the present invention (content as tricalcium citrate tetrahydrate) is 2 to 10% by mass, and 2.2 to 7% by mass. %, More preferably 2.5 to 5% by mass, still more preferably 2.8 to 4.5% by mass, and most preferably 3 to 4% by mass.
  • content is 2 to 10% by mass, and 2.2 to 7% by mass. %, More preferably 2.5 to 5% by mass, still more preferably 2.8 to 4.5% by mass, and most preferably 3 to 4% by mass.
  • the mass ratio of sodium alginate and calcium citrate (sodium alginate / calcium citrate) in the jelly composition is preferably 1.5 to 6, more preferably 2 to 5.5, and more preferably 2.2 to 5 Further preferred.
  • about calcium citrate it is content as tricalcium citrate tetrahydrate.
  • the jelly agent composition according to the embodiment of the present invention contains citric acid.
  • Citric acid includes citric acid (anhydrous) and citric acid (crystal), both of which can be used and those that can be used as food. It is preferred to use citric acid (anhydrous).
  • the citric acid content (anhydrous basis) in the jelly composition according to the embodiment of the present invention is 0.4 to 2.5% by mass, preferably 0.45 to 2% by mass, 0.5% Is more preferably from 1.8 to 1.8% by mass, further preferably from 0.55 to 1.2% by mass, and most preferably from 0.6 to 0.9% by mass. That is, when citric acid (anhydrous) is used, the amount within the above numerical range may be weighed and blended. On the other hand, when citric acid (crystal) is used, the above-mentioned numerical values are weighed in amounts that are within the numerical range of the value obtained by multiplying ⁇ molecular weight of citric acid (crystal) / molecular weight of citric acid (anhydrous) ⁇ .
  • the mass ratio of calcium citrate to citric acid in the jelly composition is 2 to 5, preferably 2.4 to 4.8, and preferably 2.8 to 4.7. Is more preferable, 3 to 4.6 is more preferable, and 4 to 4.5 is most preferable.
  • the content of calcium citrate is the content of tricalcium citrate tetrahydrate as described above, and the content of citric acid is the anhydrous basis.
  • the jelly composition according to the embodiment of the present invention contains an excipient.
  • the excipient is not particularly limited as long as it is used for food, but it is preferable to use one or more selected from granulated sugar, dextrin, sugar, powdered sugar, and glucose, and granulated sugar and dextrin. It is more preferable to use 1 type or 2 types selected from. From the viewpoint of suppressing acidity derived from citric acid, it is preferable to use one or more selected from sugar, granulated sugar, and powdered sugar.
  • the content of the excipient in the jelly composition according to the embodiment of the present invention is preferably 40 to 90% by mass, more preferably 60 to 90% by mass, and further preferably 75 to 90% by mass.
  • the excipient content is in the above range, generation of lumps can be suppressed during dissolution and dissolution can be performed quickly.
  • the jelly agent composition according to the embodiment of the present invention can contain glucono delta lactone.
  • glucono delta lactone an edible one is used.
  • the content of glucono delta lactone in the jelly composition is preferably 2 to 20% by mass, more preferably 4 to 17% by mass, and even more preferably 5 to 9% by mass.
  • the jelly composition according to the embodiment of the present invention can contain a coloring agent, a fragrance, a sweetener, and the like as long as the effects of the present invention are not hindered.
  • a high-intensity sweetener In order to mask the acidity derived from citric acid, it is preferable to contain a high-intensity sweetener, and the content of the high-intensity sweetener in the jelly composition is preferably 0.5 to 1% by mass.
  • the hardness of the gel at 10 ° C. 10 minutes after dissolution is 1000 to 3000 N / m 2 . preferably there, more preferably from 1000 ⁇ 2500N / m 2, more preferably from 1100 ⁇ 2200N / m 2, and most preferably 1200 ⁇ 2000N / m 2.
  • the hardness of the gel after 10 minutes is in the above range, the jelly is not too hard, the jelly is easily crushed in the oral cavity, and is easy to swallow.
  • the hardness of the gel at 10 ° C. after 30 minutes after dissolution is 10 minutes after dissolution. It is preferably 100 to 200% (that is, 1 to 2 times) the hardness of the gel at 10 ° C. later, more preferably 100 to 180%, and even more preferably 100 to 160%.
  • the hardness of the gel after 30 minutes is in the above range, the change over time with respect to the hardness after 10 minutes is small, the jelly does not become too hard, the jelly is easily crushed in the oral cavity, and is easy to swallow.
  • the hardness of the gel is a value measured using a rheometer on a cylindrical plunger having a diameter of 20 mm, a compression speed of 10 mm / second, a clearance of 5 mm, and 10 ° C.
  • the jelly agent composition according to the embodiment of the present invention can be used for preparing a jelly-like food by dissolving it in the food.
  • it can be suitably used for the preparation of a jelly-like food for those with difficulty in chewing / swallowing.
  • the target food to which the jelly composition is added is not particularly limited, but a liquid food having a pH of 4 or more and a calcium concentration of 0.015 w / v% or less is preferable, and water and tea beverages are particularly preferable. They can be added directly to gel the liquid.
  • the form of the jelly composition according to the embodiment of the present invention is not particularly limited, it is a powdery form or a granular form obtained by granulating a mixture of powder raw materials. Is preferred.
  • the method for producing the jelly composition according to the embodiment of the present invention is not particularly limited as long as each raw material is uniformly mixed.
  • it can manufacture by mixing using mixers, such as a container rotary mixer, a stirring mixer, and a drum mixer. Further, it may be granulated by fluidized bed granulation method, stirring granulation method, rolling granulation method, coating granulation method or the like.
  • the food according to the embodiment of the present invention is characterized by containing the jelly agent composition according to the embodiment of the present invention.
  • the target food to which the jelly composition is added is preferably a liquid food having a pH of 4 or more and a calcium concentration of 0.015 w / v% or less, and water and tea beverages are particularly preferable, but are not limited thereto.
  • the jelly composition according to the embodiment of the present invention does not require heating of the target food at the time of dissolution, it can be a cold food (for example, 5 to 15 ° C.) as well as a normal temperature food or a warm food.
  • a jelly-like food can be prepared.
  • the content of the jelly composition in the food according to the embodiment of the present invention varies depending on the target food, but is preferably 2 to 4% by mass in the case of water or tea beverage, for example. It is more preferably 5 to 3.5% by mass.
  • Citric acid is citric acid (anhydrous)
  • calcium citrate is tricalcium citrate tetrahydrate
  • calcium carbonate is calcium carbonate (anhydrous)
  • calcium phosphate is tricalcium phosphate
  • calcium lactate is calcium lactate pentahydrate
  • magnesium chloride Magnesium chloride hexahydrate, sodium citrate used trisodium citrate dihydrate, calcium chloride used calcium chloride (anhydrous), and calcium malate used calcium malate monohydrate.
  • Comparative Examples 1 and 2 since the content of sodium alginate was out of the specified range, it did not gel even after 10 minutes and could not be rapidly gelled. Specifically, Comparative Example 1 does not gel due to a small amount of sodium alginate, while Comparative Example 2 does not gel due to a lot of sodium alginate, resulting in lumps during dissolution, and not a uniform solution. It was. In Comparative Examples 3 and 4, since the content of calcium citrate was outside the specified range, gelation did not occur even after 30 minutes, and gelation was not possible. Specifically, Comparative Example 3 does not gel due to low calcium citrate, while Comparative Example 4 does not form a uniform solution due to its poor solubility due to its high calcium citrate content. It did not turn.
  • Comparative Examples 5 to 8, 17, and 20 using other calcium salts (calcium carbonate, calcium phosphate, calcium lactate, calcium chloride, calcium malate) or magnesium chloride instead of calcium citrate are sufficient even after 10 minutes. Thus, no gel hardness was obtained or gelation was not possible, and rapid gelation was not possible. Comparative Examples 7, 8, 17, and 20 did not gel even after 30 minutes and did not gel. In Comparative Example 9, the citric acid content was low, and sodium citrate was blended instead. However, since the mass ratio of calcium citrate / citric acid exceeded the specified range, it did not gel even after 10 minutes. The gelation cannot be performed promptly.
  • Comparative Example 10 since the citric acid content was low and the mass ratio of calcium citrate / citric acid exceeded the specified range, sufficient gel hardness was not obtained even after 10 minutes, and rapid gelation was achieved. Was not possible.
  • Comparative Example 11 the citric acid content was high, and the mass ratio of calcium citrate / citric acid was below the specified range, so the gel hardness after 10 minutes exceeded 3000 N / m 2 and 30 minutes. The later gel was too hard. Moreover, the acidity was felt strongly and the flavor was not preferable. In Comparative Examples 12 to 13, since citric acid was not used, gelation did not occur even after 10 minutes, or sufficient gel hardness was not obtained, and rapid gelation was not possible.
  • Comparative Example 14 in which citric acid was not used, the gel strength after 30 minutes with respect to the gel strength after 10 minutes was 404%, and the gel became too hard over time.
  • Comparative Examples 18 and 19 in which citric acid was not used did not gel at 10 minutes or 30 minutes, and gelation was not possible.
  • Comparative Example 15 since the mass ratio of calcium citrate / citric acid was less than the specified range, the gel hardness after 10 minutes exceeded 3000 N / m 2 and the gel hardness after 30 minutes. Was too hard.
  • Comparative Example 16 since the mass ratio of calcium citrate / citric acid exceeded the specified range, the gel strength after 30 minutes with respect to the gel strength after 10 minutes was 318%, and the gel was hard over time. It was too much.

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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Jellies, Jams, And Syrups (AREA)

Abstract

Provided is a jelling agent composition, in the case of preparing a jellylike food, said jelling agent composition being capable of quickly gelling the food after dissolved in the food without requiring heating and cooling, not hardening the gel with the lapse of time and imparting to the food no undesirable taste at such a level as causing troubles. Also provided is a food that contains the jelling agent composition. The jelling agent composition according to the present invention comprises 5-25 mass% of sodium alginate, 2-10 mass% of calcium citrate, 0.4-2.5 mass% (on the anhydrous basis) of citric acid and an excipient, wherein the content ratio of calcium citrate to citric acid (calcium citrate/citric acid) is 2-5.

Description

ゼリー剤組成物及び食品Jelly composition and food
　本発明は、ゼリー剤組成物及び当該ゼリー剤組成物を含有する食品に関するものである。 The present invention relates to a jelly composition and a food containing the jelly composition.
　ゼリー状食品は、特有の柔らかな弾力性や、滑らかな舌触りから、デザートとして広く利用されている。また、ゼリー状食品は、高齢や病気等を理由に飲み込む力が低下して上手に飲み込むことができなくなった人向けの調整食品としても利用されている。食品を柔らかいゼリー状にすることで、飲み込む力が低下した人でも飲み込みやすくすることができる。 Jelly-like foods are widely used as desserts because of their unique soft elasticity and smooth texture. In addition, jelly-like foods are also used as adjusted foods for people who are unable to swallow well because their ability to swallow is reduced due to age or illness. By making the food into a soft jelly shape, it can be easily swallowed even by a person whose ability to swallow is reduced.
　ゼリー状食品は、従来から、ゲル形成能を有する物質、例えば寒天やゼラチンを用いて調製されてきた。これらは、食品に異味を付与しない点では好適であるが、溶解温度が高いため、ゼリー状食品を作る際には、加熱による溶解工程を経た後に冷却してゲル化させる必要があった。 Jelly-like foods have been conventionally prepared using a substance having gel-forming ability, such as agar or gelatin. These are suitable in that they do not give off an unpleasant taste to foods. However, since the dissolution temperature is high, it has been necessary to cool and gel after the dissolution step by heating when making a jelly-like food.
　上記のような加熱と冷却の手間を省くために、溶解温度を下げたゼラチンや、常温の水に溶けるアルギン酸塩やペクチン等を用いたゲル化剤（ゼリー剤）も開発されている。 In order to save the labor of heating and cooling as described above, gelling agents (jelly agents) using gelatin with a low melting temperature, alginates or pectin that are soluble in water at room temperature have been developed.
　また、加熱と冷却を必要としないゼリー剤として、アルギン酸ナトリウム、中性不溶・難溶カルシウム塩、及び中性可溶カルシウム塩を含有する固形状インスタントゼリーミックス（特許文献１参照）や、アルギン酸及びその塩、ペクチン並びにカラギーナンからなる群より選ばれる１種以上と、ＨＬＢ値が８以下である界面活性剤とを含有するゼリー化組成物（特許文献２参照）が報告されている。 Moreover, as a jelly agent which does not require heating and cooling, solid alginate jelly mix containing sodium alginate, neutral insoluble / slightly soluble calcium salt, and neutral soluble calcium salt (see Patent Document 1), alginic acid and A jelly composition (see Patent Document 2) containing at least one selected from the group consisting of salts, pectin and carrageenan and a surfactant having an HLB value of 8 or less has been reported.
特開２００９－２３２８４５号公報JP 2009-232845 A 特開２０１４－１０３８７２号公報JP 2014-103872 A
　しかし、従来技術によれば、経時的にゲルが硬くなりすぎてしまう場合があり、安定した硬さが得られない問題があった。特に、嚥下障害患者に対して、誤嚥を防ぎ、安全に飲み込む観点から、安定した物性の食事を提供することは非常に重要である。例えば、介護する者にとっては、経時的にゲルが硬くなりすぎると、再度ゼリー化食品を調製する必要が生じ、食事の準備の手間や時間が余計にかかるため、デメリットになる。上記特許文献１及び２においても、ゲルの硬さの経時的な安定性については検討されていない。 However, according to the prior art, the gel may become too hard with time, and there is a problem that stable hardness cannot be obtained. In particular, it is extremely important to provide a stable physical property meal for patients with dysphagia from the viewpoint of preventing aspiration and swallowing safely. For example, for a caregiver, if the gel becomes too hard over time, it becomes necessary to prepare the jelly food again, which is disadvantageous because it takes time and effort to prepare the meal. In Patent Documents 1 and 2 described above, the stability over time of the gel hardness is not studied.
　従って、本発明の目的は、ゼリー状食品の調製に加熱と冷却を必要とせず、食品に溶解させた後、速やかに食品をゲル化させることができ、かつ経時的にゲルを硬くさせすぎず、問題となるレベルの異味を食品に与えることのないゼリー剤組成物及び当該ゼリー剤組成物を含有する食品を提供することである。 Therefore, the object of the present invention is that heating and cooling are not required for the preparation of jelly-like food, the food can be rapidly gelled after being dissolved in the food, and the gel is not excessively hardened over time. An object of the present invention is to provide a jelly agent composition that does not give foods a problematic level of off-flavors and a food containing the jelly agent composition.
　本発明は、上記目的を達成するために、下記［１］～［４］のゼリー剤組成物及び下記［５］～［６］の食品を提供する。
［１］アルギン酸ナトリウムを５～２５質量％、クエン酸カルシウムを２～１０質量％、クエン酸を０．４～２．５質量％（無水基準）、及び賦形剤を含有し、前記クエン酸カルシウムと前記クエン酸の含有質量比（クエン酸カルシウム／クエン酸）が２～５であることを特徴とするゼリー剤組成物。
［２］前記賦形剤を４０～９０質量％含有することを特徴とする前記［１］に記載のゼリー剤組成物。
［３］前記賦形剤は、グラニュー糖、デキストリン、砂糖、粉糖、及びぶどう糖から選ばれる１種又は２種以上である前記［１］又は前記［２］に記載のゼリー剤組成物。
［４］前記ゼリー剤組成物を１０℃の水に溶解して３％水溶液としたときの、溶解後１０分後における１０℃のゲルの硬さが１０００～３０００Ｎ／ｍ２であり、溶解後３０分後における１０℃のゲルの硬さが、溶解後１０分後における１０℃のゲルの硬さの１００～２００％であることを特徴とする前記［１］～［３］のいずれか１つに記載のゼリー剤組成物。
［５］前記［１］～［４］のいずれか１つに記載のゼリー剤組成物を含有することを特徴とする食品。
［６］アルギン酸ナトリウムを０．２０１～０．６００質量％、クエン酸カルシウムを０．０８７～０．１２０質量％、及びクエン酸を０．０２１～０．０５１質量％（無水基準）を含有し、前記クエン酸カルシウムと前記クエン酸の含有質量比（クエン酸カルシウム／クエン酸）が２～５であることを特徴とするゼリー状食品。 In order to achieve the above object, the present invention provides jelly agent compositions [1] to [4] below and foods [5] to [6] below.
[1] containing 5 to 25% by mass of sodium alginate, 2 to 10% by mass of calcium citrate, 0.4 to 2.5% by mass of citric acid (anhydrous basis), and an excipient, A jelly composition, wherein the mass ratio of calcium and citric acid (calcium citrate / citric acid) is 2 to 5.
[2] The jelly composition according to [1] above, containing 40 to 90% by mass of the excipient.
[3] The jelly composition according to [1] or [2], wherein the excipient is one or more selected from granulated sugar, dextrin, sugar, powdered sugar, and glucose.
[4] When the jelly composition is dissolved in 10 ° C. water to give a 3% aqueous solution, the 10 ° C. gel hardness after 10 minutes of dissolution is 1000 to 3000 N / m 2 , and after dissolution Any one of [1] to [3] above, wherein the hardness of the gel at 10 ° C. after 30 minutes is 100 to 200% of the hardness of the gel at 10 ° C. after 10 minutes after dissolution. Jelly agent composition as described in one.
[5] A food comprising the jelly composition according to any one of [1] to [4].
[6] 0.201-0.600 mass% sodium alginate, 0.087-0.120 mass% calcium citrate, and 0.021-0.051 mass% (anhydrous basis) citric acid A jelly-like food characterized in that the mass ratio of calcium citrate to citric acid (calcium citrate / citric acid) is 2-5.
　本発明によると、ゼリー状食品の調製に加熱と冷却を必要とせず、食品に溶解させた後、速やかに食品をゲル化させることができ、かつ経時的にゲルを硬くさせすぎず、問題となるレベルの異味を食品に与えることのないゼリー剤組成物及び当該ゼリー剤組成物を含有する食品を提供することができる。 According to the present invention, heating and cooling are not required for the preparation of a jelly-like food, and after dissolving in the food, the food can be quickly gelled, and the gel is not excessively hardened over time. It is possible to provide a jelly agent composition that does not give foods a certain level of off-flavor and a food containing the jelly agent composition.
〔本発明の実施の形態に係るゼリー剤組成物〕
　本発明の実施の形態に係るゼリー剤組成物（以下、ゲル化剤組成物と言うことがある）は、アルギン酸ナトリウムを５～２５質量％、クエン酸カルシウムを２～１０質量％、クエン酸を０．４～２．５質量％（無水基準）、及び賦形剤を含有し、前記クエン酸カルシウムと前記クエン酸の含有質量比（クエン酸カルシウム／クエン酸）が２～５であることを特徴とする。以下、詳細に説明する。 [Jelly composition according to an embodiment of the present invention]
A jelly agent composition according to an embodiment of the present invention (hereinafter sometimes referred to as a gelling agent composition) includes 5 to 25% by mass of sodium alginate, 2 to 10% by mass of calcium citrate, and citric acid. 0.4 to 2.5% by mass (anhydrous basis) and an excipient, and the mass ratio of calcium citrate to citric acid (calcium citrate / citric acid) is 2 to 5 Features. Details will be described below.
［アルギン酸ナトリウム］
　本発明の実施の形態に係るゼリー剤組成物は、アルギン酸ナトリウムを含有する。アルギン酸ナトリウムは、アルギン酸のカルボキシル基の一部がナトリウムイオンと結合した中性塩である。アルギン酸とは、２種類のウロン酸（マンヌロン酸及びグルロン酸）がランダムに直鎖重合した構造を有する多糖類であり、コンブ、ワカメ等の天然の褐藻類に豊富に含まれている。 [Sodium alginate]
The jelly agent composition according to the embodiment of the present invention contains sodium alginate. Sodium alginate is a neutral salt in which a part of the carboxyl group of alginic acid is bonded to sodium ions. Alginic acid is a polysaccharide having a structure in which two types of uronic acids (mannuronic acid and guluronic acid) are randomly linearly polymerized, and is abundant in natural brown algae such as kombu and wakame.
　アルギン酸ナトリウムは、公知の方法に従い、得ることができる。例えば、酸による加水分解等の方法で褐藻類等から抽出・精製して得られたアルギン酸を、水酸化ナトリウム又は炭酸ナトリウム等によって中和した後、精製することでアルギン酸ナトリウムを得ることができる。 Sodium alginate can be obtained according to a known method. For example, sodium alginate can be obtained by neutralizing alginic acid obtained by extraction and purification from brown algae and the like by a method such as hydrolysis with acid, etc., and then purifying it with sodium hydroxide or sodium carbonate.
　本実施の形態におけるアルギン酸ナトリウムとしては、食用に使用されるものであれば特に限定されることなく使用できる。例えば、（株）キミカ製のキミカアルギンＩシリーズ、キミカアルギンＨｉｇｈ・Ｇシリーズ等が使用できる。アルギン酸ナトリウムの分子量は特に限定されるものではないが、アルギン酸ナトリウム１質量％水溶液としたときの２０℃における粘度が５０～９００ｍＰａ・ｓであるものを使用することが好ましく、２００～７００ｍＰａ・ｓであるものを使用することがより好ましく、３００～５００ｍＰａ・ｓであるものを使用することがさらに好ましい。
　アルギン酸ナトリウムの粘度は、粘度計（ＴＯＫＩＭＥＣ社製、型番：ＶＩＳＣＯＭＥＴＥＲ（ＭＯＤＥＬ：ＢＭ））のローターＮｏ．１（回転数３０ｒｐｍ）を用いて、アルギン酸エステルの１質量％水溶液について、２０℃における粘度を測定することで特定される。 As a sodium alginate in this Embodiment, if used for edible, it can be used without being specifically limited. For example, Kimika Argin I series, Kimika Argin High G series manufactured by Kimika Co., Ltd. can be used. The molecular weight of sodium alginate is not particularly limited, but it is preferable to use a sodium alginate having a viscosity of 50 to 900 mPa · s at 20 ° C. when it is a 1% by mass aqueous solution of sodium alginate, and 200 to 700 mPa · s. Some are more preferably used, and more preferably 300 to 500 mPa · s.
The viscosity of sodium alginate was measured using a rotor no. It is specified by measuring the viscosity at 20 ° C. for a 1% by mass aqueous solution of an alginate using 1 (rotation speed: 30 rpm).
　本発明の実施の形態に係るゼリー剤組成物中のアルギン酸ナトリウムの含有量は、５～２５質量％である。下限値は、５．５質量％が好ましく、６質量％がより好ましく、６．５質量％がもっとも好ましい。上限値は、２０質量％が好ましく、１５質量％がより好ましく、１０質量％がさらに好ましく、８．５質量％がもっとも好ましい。アルギン酸ナトリウム含量が上記の範囲にあると、速やかにゲル化し、適切な硬さのゼリーが得られる。２５質量％より大きくなると、溶解時にダマができ、溶けにくい。 The content of sodium alginate in the jelly composition according to the embodiment of the present invention is 5 to 25% by mass. The lower limit is preferably 5.5% by mass, more preferably 6% by mass, and most preferably 6.5% by mass. The upper limit is preferably 20% by mass, more preferably 15% by mass, further preferably 10% by mass, and most preferably 8.5% by mass. When the sodium alginate content is in the above range, gelation occurs quickly and a jelly having an appropriate hardness can be obtained. When it exceeds 25% by mass, lumps are formed at the time of dissolution and it is difficult to dissolve.
［クエン酸カルシウム］
　本発明の実施の形態に係るゼリー剤組成物は、クエン酸カルシウムを含有する。クエン酸カルシウムは、実際には、クエン酸三カルシウム四水和物であり、食用として使用可能なものを用いる。 [Calcium citrate]
The jelly agent composition according to the embodiment of the present invention contains calcium citrate. Calcium citrate is actually tricalcium citrate tetrahydrate, which is edible.
　本発明の実施の形態に係るゼリー剤組成物中のクエン酸カルシウムの含有量（クエン酸三カルシウム四水和物としての含有量）は、２～１０質量％であり、２．２～７質量％が好ましく、２．５～５質量％がより好ましく、２．８～４．５質量％がさらに好ましく、３～４質量％がもっとも好ましい。クエン酸カルシウム含量が上記の範囲にあると、速やかにゲル化し、適切な硬さのゼリーが得られる。１０質量％より大きくなると、溶解時にダマができ、溶けにくい。 The content of calcium citrate in the jelly composition according to the embodiment of the present invention (content as tricalcium citrate tetrahydrate) is 2 to 10% by mass, and 2.2 to 7% by mass. %, More preferably 2.5 to 5% by mass, still more preferably 2.8 to 4.5% by mass, and most preferably 3 to 4% by mass. When the calcium citrate content is in the above range, gelation occurs quickly and a jelly having an appropriate hardness can be obtained. When it exceeds 10% by mass, lumps are formed at the time of dissolution and it is difficult to dissolve.
　ゼリー剤組成物中のアルギン酸ナトリウムとクエン酸カルシウムとの含有質量比（アルギン酸ナトリウム／クエン酸カルシウム）は、１．５～６が好ましく、２～５．５がより好ましく、２．２～５がさらに好ましい。ここで、クエン酸カルシウムについてはクエン酸三カルシウム四水和物としての含有量である。 The mass ratio of sodium alginate and calcium citrate (sodium alginate / calcium citrate) in the jelly composition is preferably 1.5 to 6, more preferably 2 to 5.5, and more preferably 2.2 to 5 Further preferred. Here, about calcium citrate, it is content as tricalcium citrate tetrahydrate.
［クエン酸］
　本発明の実施の形態に係るゼリー剤組成物は、クエン酸を含有する。クエン酸には、クエン酸（無水）とクエン酸（結晶）があるが、いずれも使用でき、食用として使用可能なものを用いる。クエン酸（無水）を使用することが好ましい。 [citric acid]
The jelly agent composition according to the embodiment of the present invention contains citric acid. Citric acid includes citric acid (anhydrous) and citric acid (crystal), both of which can be used and those that can be used as food. It is preferred to use citric acid (anhydrous).
　本発明の実施の形態に係るゼリー剤組成物中のクエン酸の含有量（無水基準）は、０．４～２．５質量％であり、０．４５～２質量％が好ましく、０．５～１．８質量％がより好ましく、０．５５～１．２質量％がさらに好ましく、０．６～０．９質量％がもっとも好ましい。すなわち、クエン酸（無水）を用いる場合には、上記数値範囲内となる量を秤量して配合すればよい。一方、クエン酸（結晶）を用いる場合には、上記の各数値に｛クエン酸（結晶）の分子量／クエン酸（無水）の分子量｝を掛け算した値の数値範囲内となる量を秤量して配合することで、ゼリー剤組成物中のクエン酸の含有量が上記の数値範囲となる。クエン酸含量が上記の範囲にあると、速やかにゲル化する。また、クエン酸が２．５質量％よりも多くなると、得られたゼリーの酸味が強くなり異味を感じるようになる。 The citric acid content (anhydrous basis) in the jelly composition according to the embodiment of the present invention is 0.4 to 2.5% by mass, preferably 0.45 to 2% by mass, 0.5% Is more preferably from 1.8 to 1.8% by mass, further preferably from 0.55 to 1.2% by mass, and most preferably from 0.6 to 0.9% by mass. That is, when citric acid (anhydrous) is used, the amount within the above numerical range may be weighed and blended. On the other hand, when citric acid (crystal) is used, the above-mentioned numerical values are weighed in amounts that are within the numerical range of the value obtained by multiplying {molecular weight of citric acid (crystal) / molecular weight of citric acid (anhydrous)}. By mix | blending, content of the citric acid in a jelly agent composition becomes said numerical range. When the citric acid content is in the above range, gelation occurs quickly. On the other hand, when the amount of citric acid is more than 2.5% by mass, the sourness of the obtained jelly becomes strong and the taste becomes unpleasant.
　ゼリー剤組成物中のクエン酸カルシウムとクエン酸との含有質量比（クエン酸カルシウム／クエン酸）は、２～５であり、２．４～４．８が好ましく、２．８～４．７がより好ましく、３～４．６がさらに好ましく、４～４．５がもっとも好ましい。ここで、クエン酸カルシウムについては前述の通りクエン酸三カルシウム四水和物としての含有量であり、クエン酸については無水基準の含有量である。クエン酸カルシウムとクエン酸との含有質量比が上記の範囲にあると、経時的にゲルが硬くなりすぎず、安定した硬さのゲルが得られる。 The mass ratio of calcium citrate to citric acid in the jelly composition (calcium citrate / citric acid) is 2 to 5, preferably 2.4 to 4.8, and preferably 2.8 to 4.7. Is more preferable, 3 to 4.6 is more preferable, and 4 to 4.5 is most preferable. Here, the content of calcium citrate is the content of tricalcium citrate tetrahydrate as described above, and the content of citric acid is the anhydrous basis. When the mass ratio of calcium citrate and citric acid is in the above range, the gel does not become too hard over time, and a gel with stable hardness can be obtained.
［賦形剤］
　本発明の実施の形態に係るゼリー剤組成物は、賦形剤を含有する。賦形剤は、食用に使用されるものであれば特に限定されないが、グラニュー糖、デキストリン、砂糖、粉糖、及びぶどう糖から選ばれる１種又は２種以上を用いることが好ましく、グラニュー糖及びデキストリンから選ばれる１種又は２種を用いることがより好ましい。クエン酸由来の酸味を抑制する観点では、砂糖、グラニュー糖、及び粉糖から選ばれる１種又は２種以上を用いることが好ましい。 [Excipient]
The jelly composition according to the embodiment of the present invention contains an excipient. The excipient is not particularly limited as long as it is used for food, but it is preferable to use one or more selected from granulated sugar, dextrin, sugar, powdered sugar, and glucose, and granulated sugar and dextrin. It is more preferable to use 1 type or 2 types selected from. From the viewpoint of suppressing acidity derived from citric acid, it is preferable to use one or more selected from sugar, granulated sugar, and powdered sugar.
　本発明の実施の形態に係るゼリー剤組成物中の賦形剤の含有量は、４０～９０質量％が好ましく、６０～９０質量％がより好ましく、７５～９０質量％がさらに好ましい。賦形剤含量が上記の範囲にあると、溶解時に、ダマの発生を抑え、速やかに溶解することができる。 The content of the excipient in the jelly composition according to the embodiment of the present invention is preferably 40 to 90% by mass, more preferably 60 to 90% by mass, and further preferably 75 to 90% by mass. When the excipient content is in the above range, generation of lumps can be suppressed during dissolution and dissolution can be performed quickly.
［その他の成分］
　本発明の実施の形態に係るゼリー剤組成物は、グルコノデルタラクトンを含有することができる。グルコノデルタラクトンは、食用として使用可能なものを用いる。ゼリー剤組成物中のグルコノデルタラクトンの含有量は、２～２０質量％が好ましく、４～１７質量％がより好ましく、５～９質量％がさらに好ましい。 [Other ingredients]
The jelly agent composition according to the embodiment of the present invention can contain glucono delta lactone. As the glucono delta lactone, an edible one is used. The content of glucono delta lactone in the jelly composition is preferably 2 to 20% by mass, more preferably 4 to 17% by mass, and even more preferably 5 to 9% by mass.
　また、本発明の実施の形態に係るゼリー剤組成物は、本発明の効果を妨げない範囲で、着色料、香料、甘味料等を含有することができる。クエン酸に由来する酸味をマスキングするために、高甘味度甘味料を含有することが好ましく、ゼリー剤組成物中の高甘味度甘味料の含有量は、０．５～１質量％が好ましい。 In addition, the jelly composition according to the embodiment of the present invention can contain a coloring agent, a fragrance, a sweetener, and the like as long as the effects of the present invention are not hindered. In order to mask the acidity derived from citric acid, it is preferable to contain a high-intensity sweetener, and the content of the high-intensity sweetener in the jelly composition is preferably 0.5 to 1% by mass.
［ゲルの硬さ］
　本発明の実施の形態に係るゼリー剤組成物を１０℃の水に溶解して３％水溶液としたときの、溶解後１０分後における１０℃のゲルの硬さが１０００～３０００Ｎ／ｍ２であることが好ましく、１０００～２５００Ｎ／ｍ２であることがより好ましく、１１００～２２００Ｎ／ｍ２であることがさらに好ましく、１２００～２０００Ｎ／ｍ２であることがもっとも好ましい。１０分後のゲルの硬さが上記の範囲にあると、ゼリーが硬すぎず、口腔内でゼリーを潰しやすく、飲み込みやすくなる。 [Hardness of gel]
When the jelly agent composition according to the embodiment of the present invention is dissolved in 10 ° C. water to give a 3% aqueous solution, the hardness of the gel at 10 ° C. 10 minutes after dissolution is 1000 to 3000 N / m 2 . preferably there, more preferably from 1000 ~ 2500N / m 2, more preferably from 1100 ~ 2200N / m 2, and most preferably 1200 ~ 2000N / m 2. When the hardness of the gel after 10 minutes is in the above range, the jelly is not too hard, the jelly is easily crushed in the oral cavity, and is easy to swallow.
　また、本発明の実施の形態に係るゼリー剤組成物を１０℃の水に溶解して３％水溶液としたときの、溶解後３０分後における１０℃のゲルの硬さが、溶解後１０分後における１０℃のゲルの硬さの１００～２００％（すなわち１～２倍）であることが好ましく、１００～１８０％であることがより好ましく、１００～１６０％であることがさらに好ましい。３０分後のゲルの硬さが上記の範囲にあると、１０分後の硬さに対する経時変化が小さく、ゼリーが硬くなりすぎず、口腔内でゼリーを潰しやすく、飲み込みやすくなる。 Further, when the jelly agent composition according to the embodiment of the present invention is dissolved in water at 10 ° C. to make a 3% aqueous solution, the hardness of the gel at 10 ° C. after 30 minutes after dissolution is 10 minutes after dissolution. It is preferably 100 to 200% (that is, 1 to 2 times) the hardness of the gel at 10 ° C. later, more preferably 100 to 180%, and even more preferably 100 to 160%. When the hardness of the gel after 30 minutes is in the above range, the change over time with respect to the hardness after 10 minutes is small, the jelly does not become too hard, the jelly is easily crushed in the oral cavity, and is easy to swallow.
　ゲルの硬さは、レオメーターを用いて、直径２０ｍｍの円柱状プランジャー、圧縮速度１０ｍｍ／秒、クリアランス５ｍｍ、１０℃の条件で測定したときの測定値である。 The hardness of the gel is a value measured using a rheometer on a cylindrical plunger having a diameter of 20 mm, a compression speed of 10 mm / second, a clearance of 5 mm, and 10 ° C.
　なお、１０℃の水に溶解したのは、一般的な使用例として、ゼリー状食品の調製前後で食品を約１０℃の冷蔵庫で保管する実施形態を想定したものである。 In addition, what was melt | dissolved in the water of 10 degreeC assumes the embodiment which stores a foodstuff in the refrigerator of about 10 degreeC before and after preparation of a jelly-like foodstuff as a general use example.
［用途］
　本発明の実施の形態に係るゼリー剤組成物は、食品に溶解させることで、ゼリー状食品の調製に使用できる。特に咀嚼・嚥下困難者向けゼリー状食品の調製のために好適に使用できる。ゼリー剤組成物を添加する対象食品として、特に限定されるものではないが、ｐＨ４以上、かつカルシウム濃度０．０１５ｗ／ｖ％以下の液状食品が好ましく、水、茶飲料が特に好ましい。これらに直接添加して液体をゲル化させることができる。 [Usage]
The jelly agent composition according to the embodiment of the present invention can be used for preparing a jelly-like food by dissolving it in the food. In particular, it can be suitably used for the preparation of a jelly-like food for those with difficulty in chewing / swallowing. The target food to which the jelly composition is added is not particularly limited, but a liquid food having a pH of 4 or more and a calcium concentration of 0.015 w / v% or less is preferable, and water and tea beverages are particularly preferable. They can be added directly to gel the liquid.
［形態］
　本発明の実施の形態に係るゼリー剤組成物は、その形態は特に限定されるものではないが、各粉体原料を混合したものを造粒した粉末状の形態又は顆粒状の形態であることが好ましい。 [Form]
Although the form of the jelly composition according to the embodiment of the present invention is not particularly limited, it is a powdery form or a granular form obtained by granulating a mixture of powder raw materials. Is preferred.
［製造方法］
　本発明の実施の形態に係るゼリー剤組成物の製造方法は、それぞれの原料が均一に混合される方法であれば、特に限定されない。例えば、容器回転式混合機、撹拌式混合機、ドラム式混合機等の混合機を使用して混合することで製造できる。また、流動層造粒法、撹拌造粒法、転動式造粒法、コーティング造粒法等により造粒してもよい。 [Production method]
The method for producing the jelly composition according to the embodiment of the present invention is not particularly limited as long as each raw material is uniformly mixed. For example, it can manufacture by mixing using mixers, such as a container rotary mixer, a stirring mixer, and a drum mixer. Further, it may be granulated by fluidized bed granulation method, stirring granulation method, rolling granulation method, coating granulation method or the like.
〔本発明の実施の形態に係る食品〕
　本発明の実施の形態に係る食品は、上記本発明の実施の形態に係るゼリー剤組成物を含有することを特徴とする。ゼリー剤組成物を添加する対象食品としては、前述の通り、ｐＨ４以上、かつカルシウム濃度０．０１５ｗ／ｖ％以下の液状食品が好ましく、水、茶飲料が特に好ましいが、これらに限られない。 [Food according to the embodiment of the present invention]
The food according to the embodiment of the present invention is characterized by containing the jelly agent composition according to the embodiment of the present invention. As described above, the target food to which the jelly composition is added is preferably a liquid food having a pH of 4 or more and a calcium concentration of 0.015 w / v% or less, and water and tea beverages are particularly preferable, but are not limited thereto.
　本発明の実施の形態に係るゼリー剤組成物は溶解時に対象食品の加熱を必要としないため、常温の食品や温めた食品はもちろんのこと、冷たい食品（例えば５～１５℃）であってもゼリー状食品の調製が可能である。 Since the jelly composition according to the embodiment of the present invention does not require heating of the target food at the time of dissolution, it can be a cold food (for example, 5 to 15 ° C.) as well as a normal temperature food or a warm food. A jelly-like food can be prepared.
　本発明の実施の形態に係る食品中の上記ゼリー剤組成物の含有量は、対象食品によっても異なるが、例えば、水や茶飲料の場合、２～４質量％であることが好ましく、２．５～３．５質量％であることがより好ましい。 The content of the jelly composition in the food according to the embodiment of the present invention varies depending on the target food, but is preferably 2 to 4% by mass in the case of water or tea beverage, for example. It is more preferably 5 to 3.5% by mass.
　次に実施例により本発明を説明するが、本発明はこれらの実施例により限定されるものではない。 Next, the present invention will be described with reference to examples, but the present invention is not limited to these examples.
〔ゼリー剤組成物の製造〕
　実施例及び比較例のゲル化剤組成物を流動層造粒法により表に記載の配合に従って、以下の手順で製造した。 [Production of jelly composition]
The gelling agent compositions of Examples and Comparative Examples were produced by the following procedure according to the formulation described in the table by the fluidized bed granulation method.
　各原料を秤量後、すべての原料を流動層造粒コーティング装置（商品名：ＳＦＣ－５、フロイント産業（株）製）に投入し、当該装置の底部から９０℃に加温した温風を吹き込み、粉体原料を流動させて混合した。続いて、当該装置の上部のスプレーノズルよりバインダー液（水）を６２ｍＬ／ｍｉｎ、空気圧０．５ＭＰａで粉体原料に噴霧して造粒し、乾燥することにより造粒物（ゼリー剤組成物）を得た。なお、配合原料はすべて市販品を使用した。アルギン酸ナトリウムは、１質量％水溶液としたときの２０℃における粘度が３５２ｍＰａ・ｓであるものを使用した。クエン酸はクエン酸（無水）、クエン酸カルシウムはクエン酸三カルシウム四水和物、炭酸カルシウムは炭酸カルシウム（無水）、リン酸カルシウムは第三リン酸カルシウム、乳酸カルシウムは乳酸カルシウム五水和物、塩化マグネシウムは塩化マグネシウム六水和物、クエン酸ナトリウムはクエン酸三ナトリウム二水和物、塩化カルシウムは塩化カルシウム（無水）、リンゴ酸カルシウムはリンゴ酸カルシウム一水和物を使用した。 After weighing each raw material, all the raw materials are put into a fluidized bed granulation coating device (trade name: SFC-5, manufactured by Freund Corporation), and hot air heated to 90 ° C. is blown from the bottom of the device. The powder raw material was fluidized and mixed. Subsequently, the binder liquid (water) is sprayed onto the powder raw material at 62 mL / min and air pressure of 0.5 MPa from the spray nozzle at the top of the apparatus, granulated, and dried to give a granulated product (jelly agent composition). Got. In addition, all the compounding raw materials used the commercial item. A sodium alginate having a viscosity of 352 mPa · s at 20 ° C. when used as a 1% by mass aqueous solution was used. Citric acid is citric acid (anhydrous), calcium citrate is tricalcium citrate tetrahydrate, calcium carbonate is calcium carbonate (anhydrous), calcium phosphate is tricalcium phosphate, calcium lactate is calcium lactate pentahydrate, magnesium chloride is Magnesium chloride hexahydrate, sodium citrate used trisodium citrate dihydrate, calcium chloride used calcium chloride (anhydrous), and calcium malate used calcium malate monohydrate.
Figure JPOXMLDOC01-appb-T000001
Figure JPOXMLDOC01-appb-T000001
Figure JPOXMLDOC01-appb-T000002
Figure JPOXMLDOC01-appb-T000002
Figure JPOXMLDOC01-appb-T000003
Figure JPOXMLDOC01-appb-T000003
Figure JPOXMLDOC01-appb-T000004
Figure JPOXMLDOC01-appb-T000004
　〔硬さの測定〕
　２００ｍＬガラスビーカーに、１０℃の水（商品名：南アルプスの天然水、サントリー（株）製）９７ｇと３ｃｍの撹拌子を入れ、スターラー（７００ｒｐｍ）で撹拌しながら、製造したゲル化剤組成物３ｇを静かに投入し、３０秒間撹拌して完全に溶解させた。
　ゲル化剤組成物の溶解液を、直径４０ｍｍ、高さ１５ｍｍの容器に、１５ｍｍの高さまで充填し、１０℃で１０分間静置した後、レオメーター（ＲＥ－３３００５　ＲＨＥＯＮＥＲ、（株）山電製）を用いて測定した。直径２０ｍｍの樹脂製の円柱状プランジャーを用いて、圧縮速度１０ｍｍ／秒、クリアランス５ｍｍの条件により測定した。
　ゲル化剤組成物の溶解後、１０℃で３０分間静置後のゲルの硬さも上記と同様に測定した。各測定結果を表１～４に示す。 [Measurement of hardness]
In a 200 mL glass beaker, 97 g of water at 10 ° C. (trade name: natural water of Southern Alps, manufactured by Suntory Ltd.) and a 3 cm stir bar were added, and 3 g of the manufactured gelling agent composition was stirred with a stirrer (700 rpm). Was added gently and stirred for 30 seconds to completely dissolve.
A solution of the gelling agent composition was filled in a container having a diameter of 40 mm and a height of 15 mm to a height of 15 mm, and allowed to stand at 10 ° C. for 10 minutes, and then a rheometer (RE-33005 RHEONER, Yamaden Co., Ltd.). ). Using a resin-made cylindrical plunger having a diameter of 20 mm, the measurement was performed under the conditions of a compression speed of 10 mm / second and a clearance of 5 mm.
After dissolution of the gelling agent composition, the gel hardness after standing at 10 ° C. for 30 minutes was also measured in the same manner as described above. The measurement results are shown in Tables 1 to 4.
　〔官能試験〕
　上記の３０分後の硬さの測定後、風味を確認した。風味は、３名の専門パネラーの総意により下記の３段階で評価した。評価結果を表１～４に示す。
　◎：酸味を感じず、その他の異味も感じない。
　○：わずかに酸味（問題の無いレベル）を感じるがその他の異味は感じない。
　×：酸味を強く感じる。 [Sensory test]
After the measurement of the hardness after 30 minutes, the flavor was confirmed. The flavor was evaluated in the following three stages by the consensus of three professional panelists. The evaluation results are shown in Tables 1 to 4.
(Double-circle): It does not feel acidity and does not feel other unpleasant taste.
○: Slightly acidic (no problem level) is felt, but no other taste is felt.
X: A strong acidity is felt.
　実施例１～６ではいずれも、ゲル化剤組成物を１０℃の水に溶解させた後、速やかに水をゲル化させることができ、かつ、表１に示される通り、溶解３０分後においても溶解１０分後のゲルの硬さの１００～２００％の範囲内であり、経時的にゲルを硬くさせすぎることは無かった。また、風味についても、実施例１～５では酸味等の異味を感じることなく良好であり、実施例６ではわずかに酸味を感じたが問題の無いレベルであった。 In each of Examples 1 to 6, after the gelling agent composition was dissolved in water at 10 ° C., water could be quickly gelled, and as shown in Table 1, after 30 minutes of dissolution, Also, it was within the range of 100 to 200% of the gel hardness 10 minutes after dissolution, and the gel was not excessively hardened over time. In addition, the flavors were good in Examples 1 to 5 without feeling a sour taste such as sourness, and in Example 6, a slight sour taste was felt but there was no problem.
　一方、比較例１，２は、アルギン酸ナトリウムの含有量が規定の範囲外であるため、１０分後でもゲル化せず、速やかなゲル化が出来ないものであった。具体的には、比較例１は、アルギン酸ナトリウムが少ないためゲル化せず、他方、比較例２は、アルギン酸ナトリウムが多いため、溶解時にダマが発生し、均一な溶液にならず、ゲル化しなかった。
　また、比較例３，４は、クエン酸カルシウムの含有量が規定の範囲外であるため、３０分後でもゲル化せず、ゲル化が出来ないものであった。具体的には、比較例３は、クエン酸カルシウムが少ないためゲル化せず、他方、比較例４は、クエン酸カルシウムが多いため、その難溶性の性質ゆえ、均一な溶液にならず、ゲル化しなかった。
　また、クエン酸カルシウムに替えてその他のカルシウム塩（炭酸カルシウム、リン酸カルシウム、乳酸カルシウム、塩化カルシウム、リンゴ酸カルシウム）又は塩化マグネシウムを用いた比較例５～８、１７、２０は、１０分後でも十分なゲルの硬さが得られない又はゲル化せず、速やかなゲル化が出来ないものであった。比較例７，８、１７、２０は、３０分後でもゲル化せず、ゲル化が出来ないものであった。
　比較例９は、クエン酸含量が少なく、替わりにクエン酸ナトリウムを配合させたが、クエン酸カルシウム／クエン酸の含有質量比が規定範囲を超えるものであったため、１０分後でもゲル化せず、速やかなゲル化が出来ないものであった。
　比較例１０は、クエン酸含量が少なく、クエン酸カルシウム／クエン酸の含有質量比が規定範囲を超えるものであったため、１０分後でも十分なゲルの硬さが得られず、速やかなゲル化が出来ないものであった。
　比較例１１は、クエン酸含量が多く、クエン酸カルシウム／クエン酸の含有質量比が規定範囲を下回るものであったため、１０分後におけるゲルの硬さが３０００Ｎ／ｍ２を超えており３０分後におけるゲルの硬さが硬くなりすぎるものであった。また、酸味を強く感じるものであり、風味が好ましくないものであった。
　比較例１２～１３は、クエン酸を用いなかったため、１０分後でもゲル化しない又は十分なゲルの硬さが得られず、速やかなゲル化が出来ないものであった。また、同様にクエン酸を用いなかった比較例１４は、１０分後のゲル強度に対する３０分後のゲル強度が４０４％であり、経時的にゲルが硬くなりすぎるものであった。また、同様にクエン酸を用いなかった比較例１８，１９は、１０分後でも３０分後でもゲル化せず、ゲル化が出来ないものであった。
　比較例１５は、クエン酸カルシウム／クエン酸の含有質量比が規定範囲を下回るものであったため、１０分後におけるゲルの硬さが３０００Ｎ／ｍ２を超えており３０分後におけるゲルの硬さが硬くなりすぎるものであった。
　比較例１６は、クエン酸カルシウム／クエン酸の含有質量比が規定範囲を超えるものであったため、１０分後のゲル強度に対する３０分後のゲル強度が３１８％であり、経時的にゲルが硬くなりすぎるものであった。 On the other hand, in Comparative Examples 1 and 2, since the content of sodium alginate was out of the specified range, it did not gel even after 10 minutes and could not be rapidly gelled. Specifically, Comparative Example 1 does not gel due to a small amount of sodium alginate, while Comparative Example 2 does not gel due to a lot of sodium alginate, resulting in lumps during dissolution, and not a uniform solution. It was.
In Comparative Examples 3 and 4, since the content of calcium citrate was outside the specified range, gelation did not occur even after 30 minutes, and gelation was not possible. Specifically, Comparative Example 3 does not gel due to low calcium citrate, while Comparative Example 4 does not form a uniform solution due to its poor solubility due to its high calcium citrate content. It did not turn.
In addition, Comparative Examples 5 to 8, 17, and 20 using other calcium salts (calcium carbonate, calcium phosphate, calcium lactate, calcium chloride, calcium malate) or magnesium chloride instead of calcium citrate are sufficient even after 10 minutes. Thus, no gel hardness was obtained or gelation was not possible, and rapid gelation was not possible. Comparative Examples 7, 8, 17, and 20 did not gel even after 30 minutes and did not gel.
In Comparative Example 9, the citric acid content was low, and sodium citrate was blended instead. However, since the mass ratio of calcium citrate / citric acid exceeded the specified range, it did not gel even after 10 minutes. The gelation cannot be performed promptly.
In Comparative Example 10, since the citric acid content was low and the mass ratio of calcium citrate / citric acid exceeded the specified range, sufficient gel hardness was not obtained even after 10 minutes, and rapid gelation was achieved. Was not possible.
In Comparative Example 11, the citric acid content was high, and the mass ratio of calcium citrate / citric acid was below the specified range, so the gel hardness after 10 minutes exceeded 3000 N / m 2 and 30 minutes. The later gel was too hard. Moreover, the acidity was felt strongly and the flavor was not preferable.
In Comparative Examples 12 to 13, since citric acid was not used, gelation did not occur even after 10 minutes, or sufficient gel hardness was not obtained, and rapid gelation was not possible. Similarly, in Comparative Example 14 in which citric acid was not used, the gel strength after 30 minutes with respect to the gel strength after 10 minutes was 404%, and the gel became too hard over time. Similarly, Comparative Examples 18 and 19 in which citric acid was not used did not gel at 10 minutes or 30 minutes, and gelation was not possible.
In Comparative Example 15, since the mass ratio of calcium citrate / citric acid was less than the specified range, the gel hardness after 10 minutes exceeded 3000 N / m 2 and the gel hardness after 30 minutes. Was too hard.
In Comparative Example 16, since the mass ratio of calcium citrate / citric acid exceeded the specified range, the gel strength after 30 minutes with respect to the gel strength after 10 minutes was 318%, and the gel was hard over time. It was too much.
　〔茶飲料での評価〕
　１０℃の市販の茶飲料（商品名：おーいお茶　ほうじ茶　伊藤園（株）製）９７ｇをスパーテルで撹拌しながら、実施例１の造粒物（ゼリー剤組成物）を３ｇ添加したところ、ただちに液中全体に分散し溶解した。また、上記「硬さの測定」と同様の方法で、１０℃で１０分間静置後のゲルの硬さをレオメーターで測定したところ、１６５４Ｎ／ｍ２であった。また、１０℃で３０分間静置後の硬さは、１８４２Ｎ／ｍ２（１０分後のゲル強度の１１１％）であった。３０分後の硬さの測定後、上記茶飲料のゼリーを食したところ、酸味を感じることなく風味は良好で、適度な固さを有しており、舌でつぶしやすく飲み込みやすい物性であった。 [Evaluation with tea beverage]
While stirring 97 g of a commercially available tea beverage (trade name: Ooicha Houjicha Itoen Co., Ltd.) at 10 ° C. with a spatula, 3 g of the granulated product (jelly composition) of Example 1 was immediately added. Dispersed and dissolved throughout. Moreover, it was 1654 N / m < 2 > when the hardness of the gel after standing for 10 minutes at 10 degreeC was measured with the rheometer by the method similar to said "measurement of hardness". The hardness after standing at 10 ° C. for 30 minutes was 1842 N / m 2 (111% of the gel strength after 10 minutes). After measuring the hardness after 30 minutes and eating the tea beverage jelly, the taste was good without feeling sour, had an appropriate hardness, and it was easy to crush with the tongue and easy to swallow. .

Claims (6)

  1. 　アルギン酸ナトリウムを５～２５質量％、クエン酸カルシウムを２～１０質量％、クエン酸を０．４～２．５質量％（無水基準）、及び賦形剤を含有し、
    　前記クエン酸カルシウムと前記クエン酸の含有質量比（クエン酸カルシウム／クエン酸）が２～５であることを特徴とするゼリー剤組成物。     Containing 5-25% by weight sodium alginate, 2-10% by weight calcium citrate, 0.4-2.5% by weight citric acid (anhydrous basis), and excipients,
    A jelly agent composition, wherein the mass ratio of calcium citrate to citric acid (calcium citrate / citric acid) is 2 to 5.
  2. 　前記賦形剤を４０～９０質量％含有することを特徴とする請求項１に記載のゼリー剤組成物。 The jelly composition according to claim 1, comprising 40 to 90% by mass of the excipient.
  3. 　前記賦形剤は、グラニュー糖、デキストリン、砂糖、粉糖、及びぶどう糖から選ばれる１種又は２種以上である請求項１又は請求項２に記載のゼリー剤組成物。 The jelly agent composition according to claim 1 or 2, wherein the excipient is one or more selected from granulated sugar, dextrin, sugar, powdered sugar, and glucose.
  4. 　前記ゼリー剤組成物を１０℃の水に溶解して３％水溶液としたときの、溶解後１０分後における１０℃のゲルの硬さが１０００～３０００Ｎ／ｍ２であり、溶解後３０分後における１０℃のゲルの硬さが、溶解後１０分後における１０℃のゲルの硬さの１００～２００％であることを特徴とする請求項１～３のいずれか１項に記載のゼリー剤組成物。 When the jelly composition is dissolved in water at 10 ° C. to give a 3% aqueous solution, the gel hardness at 10 ° C. after 10 minutes after dissolution is 1000 to 3000 N / m 2 , and 30 minutes after dissolution. The jelly preparation according to any one of claims 1 to 3, wherein the hardness of the gel at 10 ° C is 100 to 200% of the hardness of the gel at 10 ° C 10 minutes after dissolution. Composition.
  5. 　請求項１～４のいずれか１項に記載のゼリー剤組成物を含有することを特徴とする食品。 A food comprising the jelly composition according to any one of claims 1 to 4.
  6. 　アルギン酸ナトリウムを０．２０１～０．６００質量％、クエン酸カルシウムを０．０８７～０．１２０質量％、及びクエン酸を０．０２１～０．０５１質量％（無水基準）を含有し、
    　前記クエン酸カルシウムと前記クエン酸の含有質量比（クエン酸カルシウム／クエン酸）が２～５であることを特徴とするゼリー状食品。
          0.201-0.600 mass% sodium alginate, 0.087-0.120 mass% calcium citrate, and 0.021-0.051 mass% (anhydrous basis) citric acid,
    A jelly-like food characterized in that the mass ratio of calcium citrate to citric acid (calcium citrate / citric acid) is 2 to 5.
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* Cited by examiner, † Cited by third party
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JP2019170371A (en) * 2018-03-29 2019-10-10 日清オイリオグループ株式会社 Jelly agent granule and food product including the same
JP7262894B2 (en) 2018-03-29 2023-04-24 日清オイリオグループ株式会社 JELLY GRANULATE AND FOOD CONTAINING THE JELLY GRANULE

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