WO2016163259A1 - Composition de gélifiant, et aliment - Google Patents

Composition de gélifiant, et aliment 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
Authority
WO
WIPO (PCT)
Prior art keywords
jelly
mass
citric acid
food
gel
Prior art date
Application number
PCT/JP2016/059893
Other languages
English (en)
Japanese (ja)
Inventor
荒川　亮
夏代 松居
Original Assignee
日清オイリオグループ株式会社
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
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 JP2016556351A priority Critical patent/JP6181883B2/ja
Priority to CN201680018873.2A priority patent/CN107404918B/zh
Priority to KR1020177027153A priority patent/KR102673518B1/ko
Publication of WO2016163259A1 publication Critical patent/WO2016163259A1/fr

Links

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

L'invention fournit une composition de gélifiant et un aliment comprenant cette composition de gélifiant qui permet de gélifier un aliment rapidement après dissolution dans celui-ci, sans nécessiter de chauffage ni de refroidissement pour la préparation d'un aliment sous forme de gelée, et qui n'entraîne pas un durcissement excessif avec le temps, et ne confère pas à l'aliment un goût désagréable à un niveau posant problème. La composition de gélifiant de l'invention comprend 5 à 25% en masse d'un alginate de sodium, 2 à 10% en masse d'un citrate de calcium, 0,4 à 2,5% en masse (sur une base d'anhydre) d'acide citrique, et un diluant, et le rapport massique de teneur en citrate de calcium et en acide citrique (citrate de calcium / acide citrique) est compris entre 2 et 5.
PCT/JP2016/059893 2015-04-10 2016-03-28 Composition de gélifiant, et aliment WO2016163259A1 (fr)

Priority Applications (3)

Application Number Priority Date Filing Date Title
JP2016556351A JP6181883B2 (ja) 2015-04-10 2016-03-28 ゼリー剤組成物及び食品
CN201680018873.2A CN107404918B (zh) 2015-04-10 2016-03-28 冻胶剂组合物及食品
KR1020177027153A KR102673518B1 (ko) 2015-04-10 2016-03-28 젤리제 조성물 및 식품

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2015081165 2015-04-10
JP2015-081165 2015-04-10

Publications (1)

Publication Number Publication Date
WO2016163259A1 true WO2016163259A1 (fr) 2016-10-13

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PCT/JP2016/059893 WO2016163259A1 (fr) 2015-04-10 2016-03-28 Composition de gélifiant, et aliment

Country Status (4)

Country Link
JP (1) JP6181883B2 (fr)
CN (1) CN107404918B (fr)
TW (1) TWI700046B (fr)
WO (1) WO2016163259A1 (fr)

Cited By (1)

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JP2019170371A (ja) * 2018-03-29 2019-10-10 日清オイリオグループ株式会社 ゼリー剤造粒物、及び該ゼリー剤造粒物を含有する食品

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JP2008184401A (ja) * 2007-01-29 2008-08-14 Medorekkusu:Kk 低温充填ゼリー組成物とその製造方法
JP2008184400A (ja) * 2007-01-29 2008-08-14 Medorekkusu:Kk 機能性ゼリー組成物とその製造方法

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Publication number Priority date Publication date Assignee Title
JP2019170371A (ja) * 2018-03-29 2019-10-10 日清オイリオグループ株式会社 ゼリー剤造粒物、及び該ゼリー剤造粒物を含有する食品
JP7262894B2 (ja) 2018-03-29 2023-04-24 日清オイリオグループ株式会社 ゼリー剤造粒物、及び該ゼリー剤造粒物を含有する食品

Also Published As

Publication number Publication date
JPWO2016163259A1 (ja) 2017-04-27
TW201639474A (zh) 2016-11-16
TWI700046B (zh) 2020-08-01
KR20170134400A (ko) 2017-12-06
CN107404918A (zh) 2017-11-28
CN107404918B (zh) 2021-06-11
JP6181883B2 (ja) 2017-08-16

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