Gel composition

Abstract

An object of the present invention is to provide a gel composition that can be easily produced and has improved hardness without increasing the amount of gelatin.SOLUTION: A gel composition comprising water, a saccharide, gelatin, and tamarind gum, and having a Brix value of 70% or more.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a gel composition. [Background technology]

[0002] Conventionally, attempts have been made to impart hardness to gel compositions. For example, Patent Documents 1 and 2 describe hard gummy candies containing 7 to 14% by mass of gelatin. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Japanese Patent Application Laid-Open No. 2009-213368 [Patent Document 2] Japanese Patent Application Laid-Open No. 2010-46025 Summary of the Invention [Problem to be solved by the invention]

[0004] To obtain a hard gel composition, it is considered effective to include a high content of gelatin, such as near the upper limit mentioned above. However, as a first problem, since gelatin is used in many products such as food, pharmaceuticals, and cosmetics, there is a risk that stable supply may be disrupted depending on the product. Therefore, a formulation that can improve hardness without increasing the amount of gelatin is desired. Next, as a second problem, many commonly known additives such as gelling agents increase the viscosity of the aqueous solution when producing a gel composition, which may reduce handleability during production.

[0005] In view of the above circumstances, an object of the present invention is to provide a gel composition that can be easily produced and has improved hardness without increasing the amount of gelatin. [Means for solving the problem]

[0006] The gel composition according to the present invention is as follows. [1] It contains water, sugar, gelatin, and tamarind gum, A gel composition having a Brix value of 70% or more.

[0007] [2] The gel composition according to [1], wherein the content of the tamarind gum is 0.1% by mass or more and 1% by mass or less.

[0008] [3] The gel composition according to [1] or [2], wherein the gelatin content is 5% by mass or more and 13% by mass or less.

[0009] [4] It is a gummy candy, The gel composition according to any one of [1] to [3], which contains starch syrup having the sugar.

[0010] [5] The gel composition according to any one of [1] to [4], wherein the tamarind gum is soluble in water at room temperature. [Effects of the Invention]

[0011] According to the present invention, it is possible to provide a gel composition that can be easily produced and has improved hardness without increasing the amount of gelatin. DETAILED DESCRIPTION OF THE INVENTION

[0012] Hereinafter, a gel composition according to one embodiment of the present invention will be described with reference to a gummy candy.

[0013] The gummy candy as a gel composition of this embodiment contains water, sugar, gelatin, and tamarind gum. The Brix value of the gummy candy is 70% or more. By including gelatin and tamarind gum in the gel composition of this embodiment, the hardness of the gel composition is improved compared to a gel composition that does not include tamarind gum, while still achieving a Brix value of 70% or more.

[0014] In the method for producing gummy candies of this embodiment, a first aqueous solution containing gelatin and a second aqueous solution containing tamarind gum are prepared. The first aqueous solution, the second aqueous solution, and the sugar are mixed to produce a gummy base, which is a gel base. The gummy base is then filled into a mold and dried to remove some of the moisture, yielding the gummy candy. Compared to those containing other thickening polysaccharides such as xanthan gum or guar gum, production intermediates such as the second aqueous solution and the gummy base exhibit reduced viscosity increase and stringiness, making them easier to handle. This facilitates the production of gummy candies. Thus, the formulation of this embodiment is advantageous in that it can impart hardness to the gel composition while suppressing the increase in viscosity of the production intermediate.

[0015] The tamarind gum is a thickening polysaccharide contained in the seeds of tamarind (Tamarindus Indica L.). That is, the tamarind gum is tamarind seed gum. The tamarind gum comprises a repeating structure having a main chain composed of four D-glucoses linked by β-1,4 bonds and two types of side chains linked to the main chain. In this embodiment, the first side chain is composed of D-xylose linked by α-1,6 bonds to two of the four D-glucoses in the main chain of the repeating structure, and D-galactose linked by β-1,2 bonds to the D-xylose. The second side chain is composed of D-xylose linked by α-1,6 bonds to one of the four D-glucoses in the main chain of the repeating structure. Typically, the side chain is linked to the hydroxyl group at the 6-position of the D-glucose.

[0016] The tamarind gum can be classified into a room-temperature water-soluble type that dissolves in water at room temperature (25°C) and a heated water-soluble type that is difficult to dissolve in room-temperature water but dissolves in heated water. The gummy candy contains at least one of the room-temperature water-soluble tamarind gum and the heated water-soluble tamarind gum. The gummy candy preferably contains the room-temperature water-soluble tamarind gum.

[0017] When a 1% by mass aqueous solution (mass of the tamarind gum:mass of deionized water=1:99) is prepared using the room-temperature water-soluble tamarind gum and deionized water, the tamarind gum dissolves in deionized water at 25°C. The room-temperature water-soluble tamarind gum also dissolves in water at 75°C. That is, the room-temperature water-soluble tamarind gum dissolves sufficiently even in deionized water at 25°C (low temperature) and imparts viscosity to the deionized water. The viscosity at 25°C of a 1% by mass aqueous solution prepared at 25°C is V 25 The viscosity of a 1% by mass aqueous solution prepared at 75°C at 25°C is V 75 When V 25 / V 75 The viscosity development rate of the tamarind gum at room temperature calculated by multiplying the viscosity development rate by 100 is 75% or more for the water-soluble tamarind gum at room temperature. The viscosity development rate of the water-soluble tamarind gum at room temperature is, for example, 90% or less.

[0018] When a 1% by mass aqueous solution is prepared using the heated water-soluble tamarind gum and deionized water, the tamarind gum does not completely dissolve in deionized water at 25° C., but dissolves in deionized water heated to 75° C. That is, the heated water-soluble tamarind gum dissolves in deionized water heated to 75° C., imparting viscosity to the deionized water. The heated water-soluble tamarind gum has a viscosity development rate of, for example, 1% or more and 10% or less.

[0019] Details of the method for measuring the viscosity development rate are as follows. (1) Measure 190g of deionized water into a beaker and place it in a thermostatic bath at 25°C. (2) Accurately weigh 2.0 g of tamarind gum and gradually disperse it in deionized water at 25°C while stirring at 600 rpm. (3) Stir for 30 minutes while maintaining the temperature at 25°C. (4) After adjusting the total amount to 200 g, transfer the solution to a viscosity measurement container and leave it to stand for 1 hour in a water bath at 25°C ± 0.5°C. (5) Using a B-type viscometer (manufactured by Toki Sangyo Co., Ltd., rotor: No. 2, range M), measure the viscosity V at 30 rpm and 25°C. 25 Measure. (6)(5) Put the viscosity measurement sample back into the beaker and record the mass of the contents. (7) Heat in a constant temperature bath at 77°C while stirring at 600 rpm, and stir for 15 minutes after reaching 75°C. (8) After adjusting the mass to the mass before heating with deionized water, leave it in a water bath at 25°C ± 0.5°C for 1 hour. (9) (5) Viscosity V at 30 rpm and 25°C 75 Measure.

[0020] The content of the tamarind gum is preferably 0.1% by mass or more, more preferably 0.2% by mass or more, even more preferably 0.3% by mass or more, and even more preferably 0.4% by mass or more, relative to the mass of the gel composition. This allows for improved hardness of the gel composition. The content of the tamarind gum is preferably 2% by mass or less, more preferably 1% by mass or less, and even more preferably 0.8% by mass or less, relative to the mass of the gel composition. This prevents an increase in viscosity of the production intermediates, improving their handleability.

[0021] The content of the tamarind gum is preferably 90% by mass or more, more preferably 95% by mass or more, and even more preferably 99% by mass or more, based on the total mass of the thickening polysaccharides that may be contained in the gummy candy, thereby suppressing the viscosity of the production intermediate.

[0022] The gelatin may be acid-treated gelatin or alkali-treated gelatin.

[0023] The gelatin content is preferably 5% by mass or more, more preferably 6% by mass or more, based on the mass of the gel composition. This allows for further improvement in the hardness of the gel composition. The gelatin content is preferably 13% by mass or less, more preferably 12% by mass or less, and even more preferably 11% by mass or less. This allows for further improvement in the handleability of the production intermediate.

[0024] The water content in the gummy candy is preferably 10 to 25% by mass, more preferably 15 to 25% by mass, and even more preferably 15 to 19% by mass.

[0025] The carbohydrate may include a sugar or a polysaccharide. An example of a carbohydrate containing both of these is starch syrup. The starch syrup contains glucose and maltose as the sugars and dextrin as the polysaccharide. Although such a production intermediate containing starch syrup exhibits a synergistic thickening effect between the sugars contained in the starch syrup and tamarind gum, the degree of thickening is relatively small, and the occurrence of stringiness is suppressed, resulting in excellent handleability.

[0026] Examples of other sugars include monosaccharides such as glucose and fructose; disaccharides such as sucrose, lactose, maltose, and trehalose; oligosaccharides having 3 to 10 monosaccharides such as maltooligosaccharides, galactooligosaccharides, fructooligosaccharides, lactoferrin oligosaccharides, soybean oligosaccharides, xylooligosaccharides, and isomaltooligosaccharides; and sugar alcohols such as sorbitol, mannitol, lactitol, xylitol, erythritol, isomalt, and maltitol.

[0027] The sugar content may be 30% by mass or more, 40% by mass or more, 50% by mass or more, 55% by mass or more, or 60% by mass or more, based on the mass of the gummy candy. This makes it easier to adjust the Brix value of the gel composition to 70% or more. In addition, as the sugar content increases beyond 50-55% by mass, the synergistic gelling and thickening action of the tamarind gum and the sugar decreases, resulting in easier handling of production intermediates such as the second aqueous solution. Therefore, the sugar content may be greater than 50% by mass or may be greater than 55% by mass. The sugar content is, for example, 90% by mass or less.

[0028] The gummy candy may contain a pH adjuster such as citric acid, trisodium citrate, etc. The gummy candy may be an acidic gummy candy with a pH of 3 to 6. The pH refers to the pH of the gummy base (gel base).

[0029] The gummy candy may contain other additives such as flavorings. Although some thickening polysaccharides impair the flavor release properties of flavorings, the gummy candy formulated in this embodiment has excellent flavor release properties.

[0030] It is important that the Brix value of the gummy candy is 70% or more, and preferably 75% or more. The Brix value of the gummy candy may be 80% or more. Such a gummy candy will have excellent hardness. The Brix value of the gummy candy is, for example, 90% or less, or 85% or less. The Brix value in this specification can be measured using a refractometer (Atago Co., Ltd., HAND REFRACTOMETER N-3). The measurement procedure involves placing a small amount of gummy base in the refractometer, and obtaining the Brix value as the measurement value when it has cooled to room temperature and solidified.

[0031] The hardness of the gummy candy can be evaluated by measuring the breaking strength using a rheometer. Specifically, the rheometer includes a stage on which a sample is placed and a plunger that presses the sample from above. The stage has a hole extending downward from the placement surface so that the plunger can penetrate the sample. The diameter of the hole is 10 mm. The detailed measurement conditions are as follows: (Measurement conditions) Rheometer: Creep meter (Yamaden Co., Ltd., RE2-33005C) Plunger: Cylindrical, 3.0 mm diameter Load cell: 20N Amplification ratio: 1x Storage pitch: 0.1 sec Measurement distortion rate: 180-200% Measurement speed: 1.0mm / sec Sample shape: 20mm long x 20mm wide x 14mm thick rectangular parallelepiped Measurement temperature: room temperature (25℃)

[0032] The hardness of the gummy candy is preferably 5N or more, 6N or more, 7N or more, 8N or more, 9N or more, or 10N or more. The hardness of the gummy candy is, for example, 16N or less, or 15N or less. When the hardness of the gummy candy is Hb and the hardness of a control sample with the same formulation but without the tamarind gum is Ha compared to the hardness of the gummy candy, the hardness increase ratio of the gummy candy calculated as Hb / Ha is preferably 1.1 or more, more preferably 1.2 or more, and even more preferably 1.3 or more. The increase ratio is, for example, 1.5 or less.

[0033] The gummy candy has a breaking strain of, for example, 100 to 150% or more. Such a gummy candy has a firm, chewy hardness. When the breaking strain of the gummy candy is Sb and the breaking strain of the control sample is Sa, the chewability retention rate of the gummy candy, calculated as Sb / Sa, is preferably 0.9 to 1.0.

[0034] Next, the method for producing the gummy candy of this embodiment will be described in more detail.

[0035] In the manufacturing method of this embodiment, the gelatin is swelled with water in a container and then heated to dissolve, thereby preparing the first aqueous solution. The amount of water used here is preferably 1.5 to 3 times, and more preferably 1.5 to 2.5 times, the mass of the gelatin. The temperature here is, for example, 50 to 85°C, and preferably 50 to 60°C. Next, the tamarind gum is dissolved in water in another container to prepare the second aqueous solution. The sugar is preferably contained in the second aqueous solution. In this case, it is preferable to add the sugar after dissolving the tamarind gum to obtain the second aqueous solution. Furthermore, it is more preferable to remove some of the water by boiling or the like after adding the sugar to obtain the second aqueous solution. This shortens the time required to remove water in the Brix value adjustment step after mixing with gelatin.

[0036] Next, the first aqueous solution and the second aqueous solution are mixed, and water is removed until the Brix value is 70% or more, preferably 75% or more or 80% or more, to produce the gummy base. As described above, particularly in the production of hard gummy candies, the moisture content of the production intermediate decreases with each step, and the viscosity also increases. In contrast, the formulation of this embodiment can prevent an excessive increase in the viscosity of the production intermediate, making production easier.

[0037] After adjusting the Brix value, an acidic aqueous solution such as a citric acid aqueous solution may be added as needed to prepare the gummy base with a pH of 3 to 6. The temperature at which the acidic aqueous solution is added is preferably 30° C. or lower.

[0038] Next, the gummy base is filled into a mold and dried to remove moisture, thereby obtaining the gummy candy. In the drying, a powdery dehydrating agent such as cornstarch may be attached to the gummy candy, and the gummy candy may be further dried to remove moisture.

[0039] As described above, the embodiments have been shown as examples, but the gel composition according to the present invention is not limited to the configurations of the above-mentioned embodiments. Furthermore, the gel composition according to the present invention is not limited by the above-mentioned effects. The gel composition according to the present invention can be modified in various ways without departing from the gist of the present invention. [Example]

[0040] The present invention will be further explained below with reference to examples, but the present invention is not limited to these examples.

[0041] [Raw materials used] Gelatin (250 bloom) Heated water-soluble tamarind gum (MP Gokyo Food & Chemical Co., Ltd., Glyloid 9A) Room temperature water-soluble tamarind gum 1 (MP Gokyo Food & Chemical Co., Ltd., Greate) Room temperature water-soluble tamarind gum 2 (MP Gokyo Food & Chemical Co., Ltd., Glyroid 3S) Citrus Fiber Apple-derived pectin Xanthan gum Guar gum Succinoglycan Locust bean gum Psyllium seed gum Citrus-derived pectin Starch syrup ·Cast sugar Lemon flavor Citric acid anhydrous Trisodium citrate

[0042] Among the raw materials used, heated water-soluble tamarind gum, room temperature water-soluble tamarind gum 1, and room temperature water-soluble tamarind gum 2 were classified based on the above measurement method. Specific measurement values ​​are shown in Table 1 below.

[0043] [Table 1]

[0044] Gummy candies were prepared according to the following preparation method, and the breaking strength and breaking strain rate were measured under the above measurement conditions. The handling properties of the gummy base were also evaluated according to the following evaluation criteria. The results are shown in Tables 2 to 4. (Production method) (1) Using a container, swell gelatin in 1.5 times the amount of water and dissolve it in a hot water bath (85°C for 30 minutes) to prepare the first aqueous solution. (2) Using another container, mix a portion of the white sugar and polysaccharides, add to the measured amount of water, heat and dissolve, then add the remaining sugar and corn syrup to make a second aqueous solution. (4) Add the first aqueous solution to the second aqueous solution and boil until the Brix value reaches approximately 80%. (5) After adjusting the Brix value, add 50% citric acid solution and lemon flavor to make the gummy base. (6) The gummy base is poured into a silicone mold (20 mm length x 20 mm width x 14 mm height) and dried at room temperature for 24 hours to obtain gummy candy. (Evaluation criteria for handling of gummy base) ⊚: Physical properties are similar to those of gelatin alone, and handling is easy. ○: Viscosity is slightly higher than when gelatin is used alone, but production can be carried out without any problems. △: Compared to gelatin alone, the viscosity and stringiness are high, making it difficult to handle.

[0045] The flavor release properties of the prepared gummy candies were evaluated based on the following criteria. The results are shown in Tables 2 and 4. (Evaluation criteria for flavor release) ◎: Equivalent to gelatin alone. ○: Slightly inferior to gelatin alone. △: Inferior to gelatin alone.

[0046] [Table 2]

[0047] [Table 3]

[0048] [Table 4]

[0049] As shown in Tables 2 and 3, in each Example where the Brix value was equal to or greater than a predetermined value, the effect of tamarind gum in reinforcing the hardness of gelatin was observed. Furthermore, each Example had a breaking strain rate equivalent to that of the Reference Example, which was a control sample containing only gelatin. Such gummy candies can be evaluated as having excellent texture and chewability. On the other hand, when the Brix value was below a predetermined value, the effect of reinforcing hardness was not observed.

[0050] As shown in Table 4, the comparative examples containing additives other than tamarind gum, such as xanthan gum, showed improved hardness but were evaluated as having poor handleability. Additionally, comparative example 3, which contained guar gum, and comparative example 7, which contained psyllium seed gum, were evaluated as having poor release of flavor derived from the fragrance. Furthermore, reference example 4, which contained apple-derived pectin, and reference example 5, which contained citrus fiber, had breaking strain retention ratios of 0.79 and 0.65, respectively, relative to control sample 1 (reference example 1 in Table 2), and are considered to have poor chewability as gummy candies.

[0051] Next, we investigated the effect of using pectin and tamarind gum in combination instead of gelatin. The preparation method and the methods for measuring breaking strength and breaking strain were as follows. The results are shown in Table 5. (Production method) (1) Using a container, mix a portion of the white sugar, tamarind gum, pectin, and trisodium citrate and add to the measured amount of water. (2) Add a portion of the 50% citric acid solution and heat to dissolve. (4) Add the remaining white sugar and corn syrup and boil down until the Brix value is about 80%. (5) Add the remaining 50% citric acid solution and lemon flavor to form the gummy base. (6) Fill a silicone mold (20mm long x 20mm wide x 14mm high) with the gummy base and let it dry at room temperature for 24 hours. (Measurement conditions) Equipment: Creep meter (Yamaden Co., Ltd., RE2-33005C) Plunger: Cylindrical, 3.0 mm diameter Load cell: 20N Amplification ratio: 1x Storage pitch: 0.1 sec Measured distortion: 100% Measurement speed: 1.0mm / sec Sample shape: 20mm long x 20mm wide x 14mm thick rectangular parallelepiped Measurement temperature: room temperature (25℃)

[0052] [Table 5]

[0053] As shown in Table 5, when pectin was added, no hardness-enhancing effect was observed from tamarind gum.

Claims

1. It contains water, sugar, gelatin, and tamarind gum, A gel composition having a Brix value of 70% or more.

2. The gel composition according to claim 1, wherein the content of the tamarind gum is 0.1% by mass or more and 1% by mass or less.

3. The gel composition according to claim 1 , wherein the gelatin content is 5% by mass or more and 13% by mass or less.

4. It is a gummy candy, The gel composition of claim 1 , comprising a sugar-containing starch syrup.

5. 2. The gel composition of claim 1, wherein the tamarind gum is soluble in water at room temperature.

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