Method for producing gel-like composition

Abstract

To provide a method for producing a gel-like composition which contains a large amount of an organic acid.SOLUTION: This method for producing a gel-like composition comprises the following steps (1) to (4): (1) a step for obtaining an aqueous solution that contains pectin; (2) a step for obtaining an aqueous solution having a pH of 2.8 to 6 by mixing the aqueous pectin solution obtained in step (1) with gluconic acid and mineral; (3) a step for obtaining a concentrated solution having a gluconic acid concentration of 20 mass% or more by concentrating the aqueous solution obtained in step (2); and (4) a step for cooling the concentrated solution obtained in step (3).SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a method for producing a gel composition.

Background Art

[0002] Gel compositions made using pectin such as pectin jelly are generally produced by heating and dissolving pectin in water, adding saccharides and heating and concentrating, then adding an organic acid (citric acid), which is an acidulant, as an aqueous solution, and cooling and solidifying (for example, Patent Document 1 and Non-Patent Document 1). The reason for adding the organic acid last in the manufacturing process of the gel composition is to avoid hydrolysis of pectin by heating under low pH.

[0003] Conventionally, about 1% by mass of an organic acid is often blended into the gel composition in consideration of sourness. However, for example, as the health functions of organic acids have become clear, such as the effect of promoting the removal of blood lactic acid by ingestion after exercise for citric acid, attempts have been made to effectively utilize them.

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Patent Document 2

Non-Patent Documents

[0005]

Non-Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0006] However, when the inventors attempted to produce a gel-like composition containing a high concentration of organic acid using a general manufacturing method, they encountered an issue where there was an excess of water in the system. This is because, in the manufacturing process of the gel-like composition, the viscosity of the aqueous solution increases after concentration, making it necessary to add organic acid as an aqueous solution to disperse the organic acid (see Comparative Examples 1-4 below). However, to incorporate a high concentration of organic acid, a large amount of organic acid aqueous solution must be added. As mentioned above, after adding organic acid, heating and concentration is not possible from the standpoint of suppressing the hydrolysis of pectin. In an attempt to avoid this problem, the inventors tried to evaporate a specified amount of water during heating and concentration after adding sugars, but it was practically difficult to produce the gel-like composition.

[0007] On the other hand, Patent Document 2 describes a method for producing a nutritional supplement that eliminates the high acidity and unpleasant taste of apple cider vinegar, in which sugars and a buffering agent are added to a pectin aqueous solution to maintain a pH of 4.2 to 5.6, apple cider vinegar is added, and then an organic acid, which is an acidifying agent, is added and the mixture is heated and concentrated. Therefore, the inventors attempted to incorporate a high concentration of organic acid in the order of formulation described in Patent Document 2, but the pH dropped too low after the addition of the organic acid, causing gelation during subsequent concentration, making it impossible to produce a gel-like composition (see Comparative Examples 11 and 12 below).

[0008] Therefore, the present invention aims to provide a method for producing a gel-like composition containing a high amount of organic acid. [Means for solving the problem]

[0009] The inventors investigated the order of mixing the raw materials for the gel-like composition and the type of organic acid, and found that instead of adding the aqueous solution of organic acid last, it is better to first add a high concentration of organic acid, further create a buffer system within a specific pH range containing minerals, and then concentrate it. At this time, they found that if citric acid is used as the organic acid, the gel-like composition cannot maintain its shape, but if gluconic acid is used, gelation during concentration can be avoided, and a gel-like composition with good shape retention can be produced.

[0010] In other words, the present invention relates to the following steps (1) to (4): (1) Step to obtain an aqueous solution containing pectin (2) A step of mixing the pectin aqueous solution obtained in step (1) with gluconic acid and minerals to obtain an aqueous solution with a pH of 2.8 to 6. (3) A step of concentrating the aqueous solution obtained in step (2) above to obtain a concentrated solution having a gluconic acid concentration of 20% by mass or more. (4) A step of cooling the concentrated liquid obtained in step (3) above. This invention provides a method for producing a gel-like composition containing [the specified ingredient]. Furthermore, the present invention provides a gel-like composition containing pectin, 20 to 70% by mass of gluconic acid, and 0.1 to 6% by mass of minerals, wherein the pH of an aqueous solution obtained by diluting the gel-like composition 10 times with water is 2.8 to 6. [Effects of the Invention]

[0011] According to the present invention, it is possible to smoothly incorporate a high amount of gluconic acid, and a gel-like composition containing a high amount of gluconic acid with good shape retention properties can be provided. [Modes for carrying out the invention]

[0012] The method for producing the gel composition of the present invention involves the following steps (1) to (4): (1) Step to obtain an aqueous solution containing pectin (2) A step of mixing the pectin aqueous solution obtained in step (1) with gluconic acid and minerals to obtain an aqueous solution with a pH of 2.8 to 6. (3) A step of concentrating the aqueous solution obtained in step (2) above to obtain a concentrated solution having a gluconic acid concentration of 20% by mass or more. (4) A step of cooling the concentrated liquid obtained in step (3) above.

[0013] In the present invention, the gel-like composition is a composition obtained by solidifying raw material components using the coagulation (gelling) properties of pectin. The gel-like composition of the present invention maintains its shape at a temperature of 30% by mass or less of water at temperatures below 60°C. Examples of gel-like compositions include jelly candies such as pectin jelly, gummy candies, jelly beans, cod liver oil drops, and fruit jelly. Among these, pectin jelly is preferred because it is easier to enjoy the effects of the present invention.

[0014] [Step (1)] This process involves obtaining an aqueous solution containing pectin. Pectin is a polysaccharide whose main component is galacturonic acid. Generally, pectin is classified into two types, HM pectin and LM pectin, based on the degree of esterification (DE) of galacturonic acid: HM pectin and LM pectin, depending on whether the degree of esterification is 50% or more or less. However, in this invention, pectin with a degree of esterification of 40-50% possesses the characteristics of both LM pectin and HM pectin. Therefore, in this invention, unless otherwise specified, pectin with a degree of esterification of 40% or more is referred to as HM pectin, and pectin with a degree of esterification of less than 50% is referred to as LM pectin. The degree of esterification of pectin is defined by the following formula (1). Degree of esterification (%) = (Methyl galacturonate (mol)) / (Total galacturonic acid (mol)) × 100 Equation (1) The degree of esterification can be measured, for example, by the Inari-Takeuchi method (Journal of the Japan Society for Food Science and Technology, 44, 319-324 (1997)). Note that the degree of esterification of pectin refers to the total degree of esterification of the pectin used. If multiple pectins are used, the degree of esterification is calculated by dividing the sum of the products of the mass of each pectin and the degree of esterification obtained by formula (1) above by the total mass of the pectin. The degree of esterification of the pectin used in the present invention is preferably 25% or more, more preferably 27% or more, and even more preferably 29% or more, from the viewpoint of obtaining good filling properties without the gelation temperature becoming too high and without gelation before filling. Similarly, from the same viewpoint, it is preferably 75% or less, more preferably 67% or less, and even more preferably 63% or less. The degree of esterification of pectin is preferably 25 to 75%, more preferably 27 to 67%, and still more preferably 29 to 63%.

[0015] When LM pectin is used as the pectin, from the viewpoint of obtaining good filling properties without excessive increase in the gelling temperature and without gelling before filling, the degree of esterification of LM pectin is preferably 25% or more, more preferably 27% or more, and still more preferably 29% or more. Also, from the viewpoint of the shape-retaining force of the resulting gel composition, it is preferably 40% or less, more preferably 35% or less, and still more preferably 32% or less. The degree of esterification of LM pectin is preferably 25 to 40%, more preferably 27 to 35%, and still more preferably 29 to 32%. When HM pectin is used as the pectin, from the viewpoint of the shape-retaining force of the resulting gel composition, the degree of esterification of HM pectin is preferably 40% or more, more preferably 46% or more, and still more preferably 52% or more. Also, from the viewpoint of obtaining good filling properties without excessive increase in the gelling temperature and without gelling before filling, it is preferably 75% or less, more preferably 67% or less, and still more preferably 63% or less. The degree of esterification of HM pectin is preferably 40 to 75%, more preferably 46 to 67%, and still more preferably 52 to 63%.

[0016] Pectin can be produced by various methods from, for example, citrus peels, etc., or commercial products can be used. Examples of commercial products include, as HM pectin, GENU pectin 121-J Slow-set and GENU pectin AS confectionery-J from CP Kelco, and as LM pectin, GENU pectin LM-101AS-J and GENU Eplorer pectin 60CS.

[0017] In an aqueous solution containing pectin, the amount of pectin is preferably 0.8% by mass or more, more preferably 1.2% by mass or more, and even more preferably 1.4% by mass or more, relative to the mass of the gel-like composition, from the viewpoint of gelation. Furthermore, from the viewpoint of maintaining a softness that allows the gel to be chewed without being too hard, the amount of pectin is preferably 3.0% by mass or less, more preferably 2.5% by mass or less, and even more preferably 2.0% by mass or less. In an aqueous solution containing pectin, it is preferable that the pectin is contained in an amount of 0.8 to 3.0% by mass, more preferably 1.2 to 2.5% by mass, and even more preferably 1.4 to 2.0% by mass, relative to the mass of the gel-like composition. Furthermore, the pectin aqueous solution obtained in step (1) is preferably a homogeneous aqueous solution from the viewpoint of obtaining a gel with good shape retention and a gel with good texture. From the viewpoint of obtaining a homogeneous pectin aqueous solution, it is preferable not to blend any other components besides pectin with the water in step (1), however, it is permissible to blend other components as long as they do not impede homogeneity. Specifically, the other components in step (1) are preferably 50% by mass or less, more preferably 45% by mass or less, and even more preferably 40% by mass or less in the aqueous solution. Also, from the viewpoint of obtaining a gel with good shape retention and a gel with good texture, it is preferable to blend the entire amount of pectin to be contained in the gel-like composition in step (1), however, it is preferable to blend 60% by mass or more of the total amount of pectin as long as it does not affect good shape retention and texture, more preferably 70% by mass or more, and even more preferably 80% by mass or more. Furthermore, in step (1), from the viewpoint of obtaining a homogeneous aqueous solution, it is preferable to blend pectin in the aqueous solution to be 0.9 to 7.2% by mass, more preferably 1.4 to 6.0% by mass, and even more preferably 1.7 to 4.8% by mass.

[0018] In this invention, the pectin content can be determined as water-soluble dietary fiber by the following enzyme-gravimetric method (Prosky modified method). 1. Take 3 g of the gel-like composition and add 3 g of water. Next, heat in an 80°C water bath for 10 minutes, then shake well. Repeat this process until the gel-like composition is uniformly dissolved or dispersed to obtain a 2-fold dilution. Take the 2-fold dilution into two 500 mL tall beakers, add 0.08 mol / L phosphate buffer (pH 6.0) to make 50 mL, add 0.1 mL of Termamyl (120 L, Novozymes), incubate in a boiling water bath for 30 minutes, shaking at approximately 5-minute intervals, and then allow to cool. 2. Next, adjust the pH to 7.5±0.1 with 10 mL of 0.275 mol / L sodium hydroxide solution, add 0.1 mL of protease (P-5380, Sigma) solution (50 mg / mL phosphate buffer), incubate at 60°C for 30 minutes with shaking, and then allow to cool. 3. Next, adjust the pH to 4.3±0.3 with 10 mL of 0.325 mol / L hydrochloric acid solution, add 0.1 mL of amyloglucosidase (A-9913, Sigma), incubate at 60°C for 30 minutes with shaking, then allow to cool. After cooling, filter the resulting precipitate by suction using a 2G2 glass filter, wash the residue (insoluble dietary fiber) twice with 10 mL of deionized water, and collect the filtrate and washing solution. 4. Dilute the recovered solution with 95% ethanol (60°C) to four times its original volume, leave it at room temperature for 1 hour, then filter the resulting precipitate by suction using a 2G2 glass filter (with a filtration layer formed by 1g of Celite), and the residue is considered to be water-soluble dietary fiber. 5. Wash the residue three times with 20 mL of 78% ethanol, at least twice with 10 mL of 95% ethanol, at least twice with 10 mL of acetone, and if necessary, with diethyl ether, then dry at 105°C overnight. 6. Constant weight measurements (R1, R2) are performed on two sample points. Protein (P1) is determined using the Kjeldahl method with a coefficient of 6.25, and then the samples are ashed at 535°C for 5 hours to measure the ash content (A1). The coefficients obtained from the above operations are used to determine the amount of water-soluble dietary fiber (SDF). SDF(g / 100g) = 100 × [R1,2 × {1 - (P1 + A1) / 100} - B1] / SR1,2: Weight of residue [average value, (R1 + R2) / 2, mg] P1: Protein in SDF residue (%) A1: Ash content in SDF residue (%) S: Sample volume (average value, mg) B1: SDF Blank (mg) B1(mg) = [r² × {1 - (p² + a²) / 100}] r2: Weight of SDF blank residue (average value, mg) p2: Protein (%) of SDF blank residue a2: Ash content (%) of SDF blank residue

[0019] The water-soluble dietary fiber contained in the present invention can be confirmed as pectin by hydrolysis with sulfuric acid followed by high-performance liquid chromatography (HPLC), which identifies it as galacturonic acid. An example of a detailed procedure for HPLC analysis of galacturonic acid is shown below. 1. Take 0.6 g of the gel-like composition, stir it in 72% sulfuric acid at room temperature for 1 hour, and then autoclave it in 4% sulfuric acid for 1 hour (121°C). 2. After cooling, neutralize the solution, reduce it to a final volume of 200 mL, filter it through filter paper, and then filter the 2-fold diluted solution through a membrane filter before subjecting it to high-performance liquid chromatography. <High-performance liquid chromatography operating conditions> Model: ICS-5000+ [Thermo Fisher Scientific Co., Ltd.] Detector: Pulsed amperometry detector ED [Thermo Fisher Scientific Co., Ltd.] Column: CarboPac PA1, φ4.0mm x 250mm [Thermo Fisher Scientific Co., Ltd.] Column temperature: 32℃ Mobile phase: A mixture of 0.1 mL / L sodium hydroxide solution and 0.1 mol / L sodium acetate solution (1:1 ratio) Flow rate: 1mL / min Injection volume: 5μL

[0020] In this process, from the viewpoint of dissolving pectin, it is preferable to disperse the pectin in water and then heat it. The heating temperature is preferably 90°C or higher, more preferably 95°C or higher, and even more preferably 100°C or higher, from the viewpoint of reliably dissolving the pectin and obtaining a gel with good shape retention, and is preferably 110°C or lower, more preferably 105°C or lower, and even more preferably 103°C or lower, from the viewpoint of suppressing the decomposition of pectin by heating and obtaining a gel with good shape retention. The heating temperature is preferably 90 to 110°C, more preferably 95 to 105°C, and even more preferably 100 to 103°C. The heating time varies depending on the processing scale, but from the viewpoint of reliably dissolving pectin and obtaining a gel with good shape retention, it is preferably 1 minute or more, more preferably 3 minutes or more. Furthermore, from the viewpoint of suppressing the decomposition of pectin due to heating and obtaining a gel with good shape retention, it is preferably 60 minutes or less, more preferably 30 minutes or less. The heating time is preferably 1 to 120 minutes, more preferably 3 to 30 minutes. Furthermore, in order to improve the dispersibility of pectin in water, it is preferable to mix it with some of the carbohydrates described later before dispersing and dissolving it in water.

[0021] An aqueous solution containing pectin may further contain a gelling agent other than pectin. Examples of gelling agents include agar, gelatin, gellan gum, carrageenan, locust bean gum, xanthan gum, guar gum, tara gum, tragacanth gum, curdlan, and sodium alginate. The content of gelling agents other than pectin can be appropriately set within a range that does not impair the objective of the present invention.

[0022] [Step (2)] This step involves mixing the pectin aqueous solution obtained in step (1) with gluconic acid and minerals to obtain an aqueous solution with a pH of 2.8 to 6. Hereafter, the aqueous solution with a pH of 2.8 to 6 will also be simply referred to as the aqueous solution. In this process, the mixing order of the pectin aqueous solution, gluconic acid, and minerals is not particularly limited and they can be mixed in any order. However, from the viewpoint of preventing gelation during concentration, it is preferable to mix these three components simultaneously, or to mix the pectin aqueous solution and gluconic acid first and then mix the minerals, or to mix the gluconic acid and minerals beforehand and then mix them with the pectin aqueous solution. As will be described later, a gluconate salt containing gluconic acid and minerals may also be mixed with the pectin aqueous solution.

[0023] In this invention, gluconic acid is gluconic acid (chemical formula: C6H 12 O7) and glucono delta-lactone (chemical formula: C6H 10 It is selected from O6). The gluconic acid in question also includes gluconic acid derived from gluconates. Glucono delta-lactone is an intramolecular ester obtained by dehydrating gluconic acid by one molecule of water. Gluconic acid and glucono delta-lactone may be used individually or in combination.

[0024] In aqueous solutions, gluconic acid is preferably included in amounts of 20% by mass or more, more preferably 22% by mass or more, more preferably 24% by mass or more, and more preferably 26% by mass or more, relative to the mass of the gel-like composition, from the viewpoint of obtaining a composition that allows for efficient intake of an amount of gluconic acid that exhibits health benefits. Furthermore, from the viewpoint of incorporating the amount of gelling agent necessary for gelation and the amount of carbohydrates necessary to obtain a good quality sweetness, it is preferable to include it in amounts of 70% by mass or less, more preferably 60% by mass or less, more preferably 50% by mass or less, and more preferably 40% by mass or less. In aqueous solutions, gluconic acid is preferably contained in amounts of 20-70% by mass, more preferably 22-60% by mass, more preferably 24-50% by mass, and more preferably 26-40% by mass, relative to the mass of the gel-like composition. Furthermore, from the viewpoint of shortening the concentration time of the aqueous solution, it is preferable to blend gluconic acid in the aqueous solution of this process at a concentration of 15% by mass or more, further 16% by mass or more, and further 17% by mass or more. Also, from the viewpoint of the solubility of gluconic acid in aqueous solution, it is preferable to blend it in the aqueous solution of this process at a concentration of 56% by mass or less, further 48% by mass or less, and further 40% by mass or less. It is preferable to blend gluconic acid in the aqueous solution of this process in an amount of 15 to 56% by mass, more preferably 16 to 48% by mass, and even more preferably 17 to 40% by mass. In this invention, the gluconic acid content shall be determined by a commercially available enzyme kit method. The sample used in the kit shall be prepared by taking 1 g of the gel-like composition, adding 9 g of water, heating in an 80°C water bath for 10 minutes to dissolve, cooling to room temperature, and then diluting with water as appropriate. The commercially available enzyme kit to be used shall be the F kit manufactured by Roche Diagnostics.

[0025] Examples of minerals include sodium, potassium, calcium, and magnesium. These minerals are preferable because they have a wider range of upper intake limits compared to other minerals, making them safer when consumed in large quantities. Furthermore, in this process, it is preferable that these minerals are derived from buffering agents. The buffering agent can be any substance that has a pH buffering effect on the gluconic acid-containing pectin aqueous solution obtained by mixing pectin aqueous solution and gluconic acid. Examples include salts of organic acids such as gluconic acid, citric acid, malic acid, tartaric acid, ascorbic acid, succinic acid, lactic acid, fumaric acid, adipic acid, phytic acid, and acetic acid, and salts of inorganic acids such as phosphoric acid, hydrochloric acid, and carbonic acid. Examples of salts include salts with alkali metals such as sodium and potassium; salts with alkaline earth metals such as calcium; and magnesium salts. These may be solvates or unsolvates, and both are included. Preferred examples of solvates include hydrates and alcoholic hydrates. The buffering agents may be used individually or in combination of two or more types. Among these, gluconates are preferred from the viewpoint of shape retention of the resulting gel-like composition, flavor stability, and the ability to simultaneously mix in gluconic acid, and one or more selected from sodium gluconate, potassium gluconate, and calcium gluconate are more preferred.

[0026] In aqueous solutions, the mineral content can be appropriately determined according to the type of mineral to achieve the desired pH. For example, from the viewpoint of obtaining a gel-like composition with good shape retention, it is preferable to include minerals in amounts of 0.1% by mass or more, further 0.5% by mass or more, further 0.7% by mass or more, and further 0.9% by mass or more, relative to the mass of the gel-like composition. Furthermore, from the viewpoint of obtaining a gel-like composition with good shape retention and obtaining a good flavor with suppressed saltiness and bitterness from the minerals, it is preferable to include minerals in amounts of 6.0% by mass or less, further 4.2% by mass or less, further 2.8% by mass or less, further 2.1% by mass or less, and further 1.8% by mass or less. In aqueous solutions, it is preferable that the minerals be contained in amounts of 0.1 to 6.0% by mass, more preferably 0.5 to 4.2% by mass, more preferably 0.7 to 2.8% by mass, more preferably 0.9 to 2.1% by mass, and more preferably 0.9 to 1.8% by mass, relative to the mass of the gel-like composition. Furthermore, from the viewpoint of shortening the concentration time of the aqueous solution, it is preferable to include 0.05% by mass or more, further 0.35% by mass or more, and further 0.65% by mass or more of minerals in the aqueous solution of this process. Also, from the viewpoint of the solubility of minerals in aqueous solution, it is preferable to include 5.0% by mass or less, further 3.5% by mass or less, and further 2.0% by mass or less of minerals in the aqueous solution of this process. It is preferable to blend the minerals in the aqueous solution of this process in an amount of 0.05 to 5.0% by mass, more preferably 0.35 to 3.5% by mass, and even more preferably 0.65 to 2.0% by mass. When LM pectin is used as the pectin, it is preferable, from the viewpoint of its coagulation (gelling) properties, to include calcium, magnesium, or a combination thereof as minerals, and more preferably calcium. When LM pectin is used as the pectin, in an aqueous solution, it is preferable to include calcium, magnesium, or a combination thereof in amounts of 0.005% by mass or more, more preferably 0.01% by mass or more, more preferably 0.02% by mass or more, and also preferable to include it in amounts of 0.1% by mass or less, more preferably 0.08% by mass or less, and more preferably 0.06% by mass or less, based on the mass of the gel-like composition. In an aqueous solution, calcium, magnesium or a combination thereof is preferably contained in an amount of preferably 0.005 to 0.1% by mass, more preferably 0.01 to 0.08% by mass, and still more preferably 0.02 to 0.06% by mass, based on the mass of the gel composition.

[0027] In the present invention, the mineral content can be determined by the following ICP emission spectrometry (hydrochloric acid extraction). As a specific method, 1 g of the gel composition is collected and heated at 500 °C for 10 hours for ashing. Next, 20% hydrochloric acid is added and evaporated to dryness. Next, 20% hydrochloric acid is added again, and the heated extract is filtered to recover the filtrate. The residue on the filter paper is ashed at 500 °C for 1 hour, and 20% hydrochloric acid is added to the residue that has been evaporated to dryness with 20% hydrochloric acid added, and the heated extract is filtered. The hydrochloric acid extraction of this residue is repeated until there is no residue on the filter paper. All the obtained filtrates are made up to a constant volume with 1% hydrochloric acid and subjected to ICP emission analysis. <ICP Emission Analyzer Operating Conditions> Model: ICPE-9,820 [Shimadzu Corporation] High-frequency output: 1,100 W Gas flow rate: Plasma gas 15 L / min (argon) : Auxiliary gas 1.2 L / min (argon) : Carrier gas 0.80 L / min (argon) Nebulizer: Coaxial nebulizer Plasma observation position: Horizontal direction Measurement wavelength: Calcium 317.933 nm Sodium 589.592 nm Potassium 766.491 nm

[0028] In an aqueous solution, the mass ratio of mineral to gluconic acid [mineral / gluconic acid] is preferably 0.005 or more, more preferably 0.01 or more, and still more preferably 0.015 or more, from the viewpoint of suppressing gelation during production and obtaining a gel with good operability and good shape retention. Also, from the viewpoint of suppressing beta elimination of pectin during production and obtaining a gel with good shape retention, it is preferably 0.2 or less, more preferably 0.1 or less, and still more preferably 0.05 or less. In aqueous solutions, the mass ratio of minerals to gluconic acid [minerals / gluconic acid] is preferably 0.005 to 0.2, more preferably 0.01 to 0.1, and more preferably 0.015 to 0.05.

[0029] The pH of the aqueous solution is 2.8 to 6, but from the viewpoint of suppressing gelation during manufacturing and obtaining a gel with good operability and good shape retention, it is preferably 2.9 or higher, more preferably 3.0 or higher, and more preferably 3.2 or higher. Furthermore, from the viewpoint of suppressing beta-desorption of pectin during manufacturing and obtaining a gel with good shape retention, it is preferably 5.8 or lower, more preferably 4.5 or lower, and more preferably 3.8 or lower. The pH of the aqueous solution is 2.8 to 6, preferably 2.9 to 5.8, more preferably 3.0 to 4.5, and more preferably 3.2 to 3.8. When HM pectin is used as the pectin, from the viewpoint of its coagulation (gelling) characteristics, the pH of the aqueous solution is preferably 2.8 or higher, more preferably 3.0 or higher, more preferably 3.2 or higher, and also preferably 4.5 or lower, more preferably 4.0 or lower, and more preferably 3.8 or lower. When HM pectin is used as the pectin, the pH of the aqueous solution is preferably 2.8 to 4.5, more preferably 3.0 to 4.0, and even more preferably 3.2 to 3.8. In this invention, the pH is measured using a pH meter after adjusting the temperature of a 10-fold diluted solution to 25°C, as described in the examples below.

[0030] In this process, from the viewpoint of suppressing the stickiness of the gel-like composition, it is preferable that the concentration of citric acid in the aqueous solution be low. It is even more preferable that the concentration of citric acid in the aqueous solution be 8% by mass or less, more preferably 4% by mass or less, more preferably 2% by mass or less, and substantially 0% by mass, i.e., citric acid-free.

[0031] The aqueous solution preferably contains carbohydrates from the viewpoints of reducing water activity to improve the shelf life of the gel-like composition, the flavor of the gel-like composition, adjusting the viscosity of the concentrate when performing the filling process of the concentrate described later, and gelling the HM pectin. Examples of carbohydrates include sugars, polysaccharides, sugar alcohols, starch hydrolysates, molasses, etc. Examples of sugars include monosaccharides (glucose, fructose, etc.), disaccharides (sucrose, maltose, lactose, etc.), isomerized sugar, honey, and maple sugar. Examples of polysaccharides include oligosaccharides, starch, and modified starch. Examples of sugar alcohols include maltitol, reduced maltose syrup, erythritol, xylitol, and sorbitol. Starch hydrolysates are obtained by hydrolyzing starches such as corn starch, wheat starch, potato starch, sweet potato starch, tapioca starch, and rice starch. Examples include corn syrup, corn syrup, dextrin, and starch. Molasses is a by-product of the sugar refining process, the liquid remaining after sucrose has been separated. Carbohydrates can be used individually or in combination of two or more types. In particular, from the viewpoint of the texture and flavor of the gel-like composition, one or more selected from sugars and starch hydrolysates are preferred, and one or more selected from glucose, fructose, sucrose, corn syrup, and honey are more preferred. Furthermore, from the viewpoint of storage stability, sugar alcohols are preferred, and maltitol, reduced maltose syrup, and xylitol are more preferred.

[0032] In aqueous solutions, from the viewpoint of obtaining a composition that allows for the efficient intake of gluconic acid in an amount that exhibits health benefits, it is preferable that the carbohydrates be included in an amount of 62% by mass or less, and more preferably 57% by mass or less, relative to the mass of the gel-like composition. Furthermore, from the viewpoint of preservative and antifungal properties and the gelation of HM pectin, it is preferable that the carbohydrates be included in an amount of 12% by mass or more, more preferably 13% by mass or more, and more preferably 21% by mass or more. In aqueous solutions, it is preferable that the carbohydrates be included in an amount of 12 to 62% by mass, more preferably 13 to 57% by mass, and more preferably 21 to 57% by mass, relative to the mass of the gel-like composition.

[0033] The aqueous solution may further contain other raw material components that can be incorporated into the gel-like composition, as long as they do not impair the effects of the present invention. Examples of such raw material components include sweeteners other than the above-mentioned carbohydrates (e.g., non-carbohydrate natural sweeteners, synthetic sweeteners, etc.), acidulants other than gluconic acid (e.g., ascorbic acid, etc.), milk components, stabilizers, vegetable juices, fruit juices, fruit pulp, flavorings, colorings, antioxidants, preservatives, defoaming agents, oils and fats, and trace nutrients such as vitamins.

[0034] [Step (3)] This step involves concentrating the aqueous solution obtained in step (2) above to obtain a concentrated solution in which the gluconic acid concentration is 20% by mass or more. The aqueous solution can be concentrated by known means such as heating concentration or vacuum concentration. When heating concentration is performed, the heating temperature of the aqueous solution is preferably 140°C or lower, more preferably 130°C or lower, even more preferably 125°C or lower, and especially preferably 120°C or lower, from the viewpoint of preventing scorching. Furthermore, from the viewpoint of shortening the concentration time, it is preferably 90°C or higher, more preferably 95°C or higher, even more preferably 100°C or higher, and especially preferably 105°C or higher. When heating and concentrating, the heating temperature of the aqueous solution is preferably 90-140°C, more preferably 95-130°C, even more preferably 100-125°C, and especially preferably 105-120°C, as the product temperature. Furthermore, when concentrating under reduced pressure, the heating temperature can be further reduced, preferably to 120°C or lower, more preferably to 110°C or lower, even more preferably to 100°C or lower, and especially preferably to 95°C or lower. Also, from the viewpoint of shortening the concentration time, 50°C or higher is preferred, more preferably to 60°C or higher, even more preferably to 70°C or higher, and especially preferably to 75°C or higher. When concentrating under reduced pressure, the heating temperature of the aqueous solution is preferably 50-120°C, more preferably 60-110°C, even more preferably 70-100°C, and especially preferably 75-95°C, as the product temperature. The concentration time varies depending on the processing scale, but is preferably 10 minutes or more, more preferably 15 minutes or more, even more preferably 20 minutes or more, and also preferably 60 minutes or less, more preferably 50 minutes or less, and even more preferably 40 minutes or less. The concentration time is preferably 10 to 60 minutes, more preferably 15 to 50 minutes, and even more preferably 20 to 40 minutes.

[0035] From the viewpoint of maintaining the shape of the resulting gel-like composition, concentration is preferably carried out until the solid content of the concentrated solution obtained by concentrating the aqueous solution is 65% by mass or more, and further preferably until it is 70% by mass or more, further preferably until it is 75% by mass or more, and further preferably until it is 78% by mass or more. Also, from the viewpoint of the texture of the resulting gel-like composition, concentration is preferably carried out until it is 90% by mass or less, and further preferably until it is 88% by mass or less, further preferably until it is 86% by mass or less, and further preferably until it is 84% ​​by mass or less. The solid content of the concentrated solution obtained by concentrating the aqueous solution is preferably 65-90% by mass, more preferably 70-88% by mass, more preferably 75-86% by mass, and more preferably 78-84% by mass. Here, the solid content as used herein is the value expressed as the ratio of the mass of solids to the mass of the concentrated solution [(mass of solids) / (mass of concentrated solution) × 100]. The mass of solids can be calculated by excluding water and water derived from the components. Furthermore, components that are not dissolved in the aqueous solution but dispersed, such as oils and fats and insoluble dietary fiber, are not included in the calculation of the mass of solids and concentrated solution. This is because the ratio of dissolved components to water is important from the viewpoint of the shape retention of the gel-like composition.

[0036] The concentration of gluconic acid in the concentrated solution is 20% by mass or more, but from the viewpoint of obtaining a composition that allows for efficient intake of an amount of gluconic acid that exhibits health benefits, it is preferably 22% by mass or more, more preferably 24% by mass or more, and especially preferably 26% by mass or more. Furthermore, there is no particular upper limit, but it is preferably 70% by mass or less, more preferably 60% by mass or less, even more preferably 50% by mass or less, and especially preferably 40% by mass or less. The concentration of gluconic acid in the concentrated solution is preferably 20-70% by mass, more preferably 22-60% by mass, even more preferably 24-50% by mass, and especially preferably 26-40% by mass.

[0037] From the viewpoint of microbial control, the water content of the concentrated liquid is preferably 35% by mass or less, more preferably 30% by mass or less, even more preferably 25% by mass or less, and especially preferably 22% by mass or less. Furthermore, from the viewpoint of texture, it is preferably 10% by mass or more, more preferably 12% by mass or more, even more preferably 14% by mass or more, and especially preferably 16% by mass or more. The water content of the concentrated solution is preferably 10-35% by mass, more preferably 12-30% by mass, more preferably 14-25% by mass, and more preferably 16-22% by mass.

[0038] Other raw material components that can be incorporated into the gel-like composition may be added to the concentrated liquid after concentration, as long as they do not impair the effects of the present invention. Examples of such raw material components include sweeteners other than the above-mentioned carbohydrates (e.g., non-carbohydrate natural sweeteners, synthetic sweeteners, etc.), acidulants other than gluconic acid (e.g., ascorbic acid, etc.), milk components, stabilizers, vegetable juices, fruit juices, fruit pulp, flavorings, colorings, antioxidants, preservatives, defoaming agents, oils and fats, and trace nutrients such as vitamins.

[0039] [Step (4)] This step involves cooling the concentrated liquid obtained in step (3) above. The temperature of the concentrated liquid after cooling is preferably 60°C or lower, more preferably 55°C or lower, even more preferably 50°C or lower, and especially preferably 45°C or lower, from the viewpoint of gelation. The lower limit is not particularly limited, but from the viewpoint of drying efficiency, it is preferably 10°C or higher, more preferably 15°C or higher, and even more preferably 20°C or higher. The temperature of the concentrated solution after cooling is preferably 10 to 60°C, more preferably 15 to 55°C, even more preferably 15 to 50°C, and especially preferably 20 to 45°C. The temperature of the concentrated solution after cooling can be adjusted by adjusting the ambient temperature. The concentrated liquid can be cooled by filling a molded starch mold with the concentrated liquid. Alternatively, when filling a gel-like composition into a container, the concentrated liquid can be filled into the container before cooling. The container is not particularly limited; molded containers mainly composed of polyethylene terephthalate, polypropylene, polyethylene, polystyrene, etc., as well as paper containers, glass containers, etc., can be used. When filling the starch mold or container with the concentrated liquid, it is preferable that the temperature of the concentrated liquid be 65°C or higher, more preferably 70°C or higher, more preferably 75°C or higher, and especially more preferably 80°C or higher, from the viewpoint of suppressing gelation during filling and obtaining good filling performance.

[0040] Furthermore, the cooling time for the concentrated solution is preferably 168 hours or less, more preferably 120 hours or less, and even more preferably 72 hours or less. Also, it is preferably 12 hours or more, preferably 24 hours or more, and even more preferably 36 hours or more. The cooling time for the concentrated solution is preferably 12 to 168 hours, more preferably 24 to 120 hours, and more preferably 36 to 72 hours.

[0041] By going through the above steps (1) to (4), the concentrated liquid solidifies, and a gel-like composition containing pectin, gluconic acid, and minerals is obtained. The gel-like composition of the present invention can contain a high concentration of gluconic acid. Furthermore, the gel-like composition of the present invention has good shape retention. In the gel-like composition of the present invention, the gluconic acid content is 20% by mass or more, more preferably 22% by mass or more, more preferably 24% by mass or more, and more preferably 26% by mass or more, from the viewpoint of obtaining a composition that allows for efficient intake of an amount of gluconic acid that exhibits health benefits. The upper limit of the gluconic acid content is not particularly limited, but it is preferably 70% by mass or less, more preferably 60% by mass or less, even more preferably 50% by mass or less, and especially preferably 40% by mass or less. The gluconic acid content in the gel-like composition is preferably 20-70% by mass, more preferably 22-60% by mass, more preferably 24-50% by mass, and more preferably 26-40% by mass. Gluconic acid and its salts have been shown to have health benefits such as promoting the growth of Bifidobacterium bacteria, improving UV resistance, improving the intestinal environment, and increasing the frequency and duration of bowel movements in people prone to constipation. The gluconic acid-rich gel composition of the present invention is suitable as a gel composition for gluconic acid intake, and high functional expression of gluconic acid can be expected.

[0042] From the viewpoint of obtaining a gel-like composition with good shape retention, the mineral content is preferably 0.1% by mass or more, more preferably 0.5% by mass or more, even more preferably 0.7% by mass or more, and even more preferably 0.9% by mass or more. There is no particular upper limit to the mineral content, but from the viewpoint of obtaining a gel-like composition with good shape retention and a good flavor with suppressed saltiness and astringency of minerals, it is preferably 6.0% by mass or less, more preferably 4.2% by mass or less, even more preferably 2.8% by mass or less, even more preferably 2.1% by mass or less, and even more preferably 1.8% by mass or less. The mineral content in the gel-like composition is preferably 0.1 to 6.0% by mass, more preferably 0.5 to 4.2% by mass, more preferably 0.7 to 2.8% by mass, more preferably 0.9 to 2.1% by mass, and more preferably 0.9 to 1.8% by mass.

[0043] When the gel-like composition contains LM pectin, the minerals preferably contain calcium, magnesium, or a combination thereof, and more preferably calcium. When the gel-like composition contains LM pectin, the content of calcium, magnesium, or a combination thereof is preferably 0.005% by mass or more, more preferably 0.01% by mass or more, and more preferably 0.02% by mass or more, from the viewpoint of the coagulation (gelling) characteristics of pectin in the gel-like composition, and preferably 0.1% by mass or less, more preferably 0.08% by mass or less, and more preferably 0.06% by mass or less, from the viewpoint of obtaining a gel-like composition with a good texture that has appropriate softness and no precipitation of calcium salts or magnesium salts. When the gel-like composition contains LM pectin, the content of calcium, magnesium, or a combination thereof in the gel-like composition is preferably 0.005 to 0.1% by mass, more preferably 0.01 to 0.08% by mass, and more preferably 0.02 to 0.06% by mass.

[0044] The mass ratio of minerals to gluconic acid in the gel-like composition [minerals / gluconic acid] is preferably 0.005 or higher, more preferably 0.01 or higher, and more preferably 0.02 or higher, from the viewpoint of obtaining a good flavor with suppressed acidity, and from the viewpoint of obtaining a good flavor with suppressed saltiness and astringency of minerals, it is preferably 0.2 or lower, more preferably 0.1 or lower, and more preferably 0.05 or lower. The mass ratio of minerals to gluconic acid [minerals / gluconic acid] in the gel-like composition is preferably 0.005 to 0.2, more preferably 0.01 to 0.1, and more preferably 0.015 to 0.05.

[0045] The gel-like composition has a pH of 2.8 to 6 when diluted 10 times with water. From the viewpoint of obtaining a good flavor with suppressed acidity, the pH is preferably 2.8 or higher, more preferably 3.0 or higher, and more preferably 3.2 or higher. From the viewpoint of obtaining a good flavor with suppressed mineral saltiness and astringency, the pH is preferably 6 or lower, more preferably 4.5 or lower, and more preferably 3.8 or lower. The pH is preferably 2.8 to 6, more preferably 3.0 to 4.5, and more preferably 3.2 to 3.8.

[0046] When the gel-like composition contains HM pectin, the pH of the aqueous solution obtained by diluting the gel-like composition 10 times with water is preferably 2.8 or higher, more preferably 3.0 or higher, and more preferably 3.2 or higher, from the viewpoint of obtaining a good flavor with suppressed acidity, and from the viewpoint of obtaining a gel-like composition with good shape retention, it is preferably 4.5 or lower, more preferably 4.0 or lower, and more preferably 3.8 or lower. The pH is preferably 2.8 to 4.5, more preferably 3.0 to 4.0, and more preferably 3.2 to 3.8.

[0047] From the viewpoint of microbial control, the gel-like composition preferably has a Brix content of 65% or more, more preferably 70% or more, even more preferably 75% or more, and especially preferably 80% or more. From the viewpoint of a texture that is not too hard, it is preferably 90% or less, more preferably 89% or less, and even more preferably 88% or less. Brix is ​​preferably 65-90%, more preferably 70-89%, more preferably 75-88%, and more preferably 80-88%. In this specification, "Brix" is a value measured using a sugar refractometer and corresponds to the mass percentage of an aqueous sucrose solution at 20°C. Specifically, it can be determined by following the methods described in the examples below.

[0048] The present invention provides a method for producing a gel-like composition that has good shape retention and contains a high amount of gluconic acid. Furthermore, from the viewpoint of reducing water activity to improve the shelf life of the gel-like composition, from the viewpoint of flavoring the gel-like composition, from the viewpoint of adjusting the viscosity of the concentrate during the filling process, and from the viewpoint of gelling pectin, the following steps (1) to (4): (1) Step to obtain an aqueous solution containing pectin (2) A step of mixing the pectin aqueous solution obtained in step (1) with gluconic acid, minerals, and carbohydrates to obtain an aqueous solution with a pH of 2.8 to 6. (3) A step of concentrating the aqueous solution obtained in step (2) above to obtain a concentrated solution having a gluconic acid concentration of 20% by mass or more. (4) A step of cooling the concentrated liquid obtained in step (3) above. A method for producing a gel-like composition containing [the specified ingredient] is preferred.

[0049] The present invention provides a method for producing a gel-like composition that yields a gel-like composition with a high content of gluconic acids that have good shape retention, and also has advantages in terms of reducing water activity to improve the shelf life of the gel-like composition, improving the flavor of the gel-like composition, adjusting the viscosity of the concentrate during the filling process, gelling the pectin, and ensuring high safety when consumed in large quantities. Therefore, the following steps (1) to (4): (1) Step to obtain an aqueous solution containing pectin (2) A step of mixing the pectin aqueous solution obtained in step (1) above with gluconic acid, one or more minerals selected from sodium, potassium, calcium, and magnesium, and one or more carbohydrates selected from sugars, starch hydrolysates, and sugar alcohols to obtain an aqueous solution with a pH of 2.8 to 6. (3) A step of concentrating the aqueous solution obtained in step (2) above to obtain a concentrated solution having a gluconic acid concentration of 20% by mass or more. (4) A step of cooling the concentrated liquid obtained in step (3) above. A method for producing a gel-like composition containing [the specified ingredient] is preferred.

[0050] The present invention provides a method for producing a gel-like composition that yields a gel-like composition with a high content of gluconic acids that have good shape retention, and also has advantages in terms of reducing water activity to improve the shelf life of the gel-like composition, improving the flavor of the gel-like composition, adjusting the viscosity of the concentrate during the filling process, gelling the pectin, and ensuring high safety when consumed in large quantities. Therefore, the following steps (1) to (4): (1) Step to obtain an aqueous solution containing pectin (2) A step of mixing the pectin aqueous solution obtained in step (1) above with gluconic acid, one or more minerals selected from sodium, potassium, calcium, and magnesium, and one or more carbohydrates selected from sugars, starch hydrolysates, and sugar alcohols to obtain an aqueous solution with a pH of 2.8 to 6. (3) A step of concentrating the aqueous solution obtained in step (2) above to obtain a concentrated solution having a gluconic acid concentration of 20 to 70% by mass. (4) A step of cooling the concentrated liquid obtained in step (3) above. A method for producing a gel-like composition containing [the specified ingredient] is preferred.

[0051] The method for producing the gel-like composition of the present invention yields a gel-like composition with good shape retention and high gluconic acid content, and therefore follows the steps (1) to (4): (1) Step to obtain an aqueous solution containing HM pectin (2) A step of mixing the HM pectin aqueous solution obtained in step (1) with gluconic acid and minerals to obtain an aqueous solution with a pH of 2.8 to 4.5. (3) A step of concentrating the aqueous solution obtained in step (2) above to obtain a concentrated solution having a gluconic acid concentration of 20% by mass or more. (4) A step of cooling the concentrated liquid obtained in step (3) above. A method for producing a gel-like composition containing [the specified ingredient] is preferred.

[0052] The method for producing the gel-like composition of the present invention yields a gel-like composition with good shape retention and high gluconic acid content, and therefore follows the steps (1) to (4): (1) Step to obtain an aqueous solution containing LM pectin. (2) A step of mixing the LM pectin aqueous solution obtained in step (1) with gluconic acid and minerals including calcium, magnesium, or a combination thereof to obtain an aqueous solution with a pH of 2.8 to 6. (3) A step of concentrating the aqueous solution obtained in step (2) above to obtain a concentrated solution having a gluconic acid concentration of 20% by mass or more. (4) A step of cooling the concentrated liquid obtained in step (3) above. A method for producing a gel-like composition containing [the specified ingredient] is preferred.

[0053] The gel-like composition of the present invention is preferably a gel-like composition that contains pectin, 20 to 70% by mass of gluconic acid, 0.1 to 6% by mass of minerals and carbohydrates, and has a pH of 2.8 to 6 when the gel-like composition is diluted 10 times with water, from the viewpoints of good shape retention, high gluconic acid content, and improving the shelf life of the gel-like composition by reducing water activity and the flavor of the gel-like composition.

[0054] The gel-like composition of the present invention is preferably a gel-like composition that contains pectin, 20-70% by mass of gluconic acid, 0.1-6% by mass of minerals, and carbohydrates, and has a pH of 2.8-6 when the gel-like composition is diluted 10 times with water, and the minerals are one or more selected from sodium, potassium, calcium, and magnesium.

[0055] With regard to the embodiments described above, the present invention further discloses the following gel-like compositions and methods for producing the same.

[0056] <1> Next steps (1) to (4): (1) Step to obtain an aqueous solution containing pectin (2) A step of mixing the pectin aqueous solution obtained in step (1) with gluconic acid and minerals to obtain an aqueous solution with a pH of 2.8 to 6. (3) A step of concentrating the aqueous solution obtained in step (2) above to obtain a concentrated solution having a gluconic acid concentration of 20% by mass or more. (4) A step of cooling the concentrated liquid obtained in step (3) above. A method for producing a gel-like composition containing [the specified ingredient].

[0057] <2> The degree of esterification of pectin is preferably 25% or more, more preferably 27% or more, even more preferably 29% or more, and also preferably 75% or less, more preferably 67% or less, even more preferably 63% or less, and also preferably 25-75%, more preferably 27-67%, and even more preferably 29-63%. <1> A method for producing the gel-like composition described above. <3> The pectin is LM pectin, and the degree of esterification of the LM pectin is preferably 25% or more, more preferably 27% or more, even more preferably 29% or more, also preferably 40% or less, more preferably 35% or less, even more preferably 32% or less, also preferably 25-40%, more preferably 27-35%, and even more preferably 29-32%. <1> A method for producing the gel-like composition described above. <4> The pectin is HM pectin, and the degree of esterification of the HM pectin is preferably 40% or more, more preferably 46% or more, even more preferably 52% or more, also preferably 75% or less, more preferably 67% or less, even more preferably 63% or less, also preferably 40-75%, more preferably 46-67%, and even more preferably 52-63%. <1> A method for producing the gel-like composition described above. <5> In an aqueous solution containing pectin, the pectin is preferably included in an amount of 0.8% by mass or more, more preferably 1.2% by mass or more, and even more preferably 1.4% by mass or more, relative to the mass of the gel-like composition, and also preferably 3.0% by mass or less, more preferably 2.5% by mass or less, and even more preferably 2.0% by mass or less, and also preferably 0.8 to 3.0% by mass, more preferably 1.2 to 2.5% by mass, and even more preferably 1.4 to 2.0% by mass. <1> ~ <4> A method for producing a gel-like composition according to any one of the following. <6> In an aqueous solution containing pectin, pectin is added in an amount preferably 0.9 to 7.2% by mass, more preferably 1.4 to 6.0% by mass, and even more preferably 1.7 to 4.8% by mass. <1> ~ <5> A method for producing a gel-like composition according to any one of the following. <7> In step (2), the pectin aqueous solution, gluconic acid, and minerals are mixed, preferably by mixing all three components simultaneously, mixing the pectin aqueous solution and gluconic acid first and then mixing the minerals, or by pre-mixing the gluconic acid and minerals and then mixing them with the pectin aqueous solution. <1> ~ <6> A method for producing a gel-like composition according to any one of the following. <8> The gluconic acid is preferably gluconic acid, glucono delta-lactone, or a combination thereof. <1> ~ <7> A method for producing a gel-like composition according to any one of the following. <9> In an aqueous solution with a pH of 2.8 to 6, gluconic acid is preferably contained in an amount of 20% by mass or more, more preferably 22% by mass or more, even more preferably 24% by mass or more, and even more preferably 26% by mass or more, relative to the mass of the gel-like composition. Furthermore, it is preferably contained in an amount of 70% by mass or less, more preferably 60% by mass or less, even more preferably 50% by mass or less, and even more preferably 40% by mass or less. Furthermore, it is preferably contained in an amount of 20 to 70% by mass, more preferably 22 to 60% by mass, even more preferably 24 to 50% by mass, and even more preferably 26 to 40% by mass. <1> ~ <8> A method for producing a gel-like composition according to any one of the following. <10> In an aqueous solution with a pH of 2.8 to 6, gluconic acid is blended in a concentration of preferably 15 to 56% by mass, more preferably 16 to 48% by mass, and even more preferably 17 to 40% by mass. <1> ~ <9> A method for producing a gel-like composition according to any one of the following. <11> The mineral is preferably one or more selected from sodium, potassium, calcium, and magnesium. <1> ~ <10> A method for producing a gel-like composition according to any one of the following. <12> The minerals are preferably derived from buffers, more preferably from gluconates, and even more preferably from one or more selected from sodium gluconate, potassium gluconate, and calcium gluconate. <1> ~ <11> A method for producing a gel-like composition according to any one of the following. <13> In an aqueous solution with a pH of 2.8 to 6, the mineral content is preferably 0.1% by mass or more, more preferably 0.5% by mass or more, even more preferably 0.7% by mass or more, and even more preferably 0.9% by mass or more, relative to the mass of the gel-like composition. Furthermore, it is preferably 6.0% by mass or less, more preferably 4.2% by mass or less, even more preferably 2.8% by mass or less, even more preferably 2.1% by mass or less, and even more preferably 1.8% by mass or less. Furthermore, it is preferably 0.1 to 6.0% by mass, more preferably 0.5 to 4.2% by mass, even more preferably 0.7 to 2.8% by mass, even more preferably 0.9 to 2.1% by mass, and even more preferably 0.9 to 1.8% by mass. <1> ~ <12> A method for producing a gel-like composition according to any one of the following. <14> In an aqueous solution with a pH of 2.8 to 6, minerals are blended in a preferably 0.05 to 5.0% by mass, more preferably 0.35 to 3.5% by mass, and even more preferably 0.65 to 2.0% by mass. <1> ~ <13> A method for producing a gel-like composition according to any one of the following. <15> In an aqueous solution with a pH of 2.8 to 6, the mass ratio of minerals to gluconic acid [minerals / gluconic acid] is preferably 0.005 or higher, more preferably 0.01 or higher, even more preferably 0.015 or higher, and also preferably 0.2 or lower, more preferably 0.1 or lower, even more preferably 0.05 or lower, and also preferably 0.005 to 0.2, more preferably 0.01 to 0.1, and even more preferably 0.015 to 0.05. <1> ~ <14> A method for producing a gel-like composition according to any one of the following. <16> The pH of the aqueous solution is preferably 2.9 or higher, more preferably 3.0 or higher, even more preferably 3.2 or higher, and also preferably 5.8 or lower, more preferably 4.5 or lower, even more preferably 3.8 or lower, and also between 2.8 and 6, preferably 2.9 to 5.8, more preferably 3.0 to 4.5, and even more preferably 3.2 to 3.8. <1> ~ <15> A method for producing a gel-like composition according to any one of the following. <17> The concentration of citric acid in the aqueous solution with a pH of 2.8 to 6 is preferably 8% by mass or less, more preferably 4% by mass or less, even more preferably 2% by mass or less, and even more preferably substantially 0% by mass, i.e., citric acid-free. <1> ~ <16> A method for producing a gel-like composition according to any one of the following. <18> Aqueous solutions with a pH of 2.8 to 6 also contain carbohydrates. <1> ~ <17> A method for producing a gel-like composition according to any one of the following. <19> The carbohydrate is preferably one or more selected from sugars, polysaccharides, sugar alcohols, starch hydrolysates, and molasses; more preferably one or more selected from sugars, starch hydrolysates, and sugar alcohols; and even more preferably one or more selected from glucose, fructose, sucrose, corn syrup, corn syrup, honey, maltitol, reduced maltose syrup, and xylitol. <18> A method for producing the gel-like composition described above. <20> In an aqueous solution with a pH of 2.8 to 6, the carbohydrates are preferably contained in an amount of 62% by mass or less, more preferably 57% by mass or less, relative to the mass of the gel-like composition, and also preferably in an amount of 12% by mass or more, more preferably 13% by mass or more, even more preferably 21% by mass or more, and also preferably in an amount of 12 to 62% by mass, more preferably 13 to 57% by mass, and even more preferably 21 to 57% by mass. <18> or <19> A method for producing the gel-like composition described above. <21> Concentration is carried out until the solid content of the concentrated solution obtained by concentrating the aqueous solution is preferably 65% ​​by mass or more, more preferably 70% by mass or more, even more preferably 75% by mass or more, even more preferably 78% by mass or more, preferably 90% by mass or less, more preferably 88% by mass or less, even more preferably 86% by mass or less, even more preferably 84% by mass or less, and also preferably 65-90% by mass, more preferably 70-88% by mass, even more preferably 75-86% by mass, and even more preferably 78-84% by mass. <1> ~ <20> A method for producing a gel-like composition according to any one of the following. <22> The concentration of gluconic acid in the concentrated solution is preferably 22% by mass or more, more preferably 24% by mass or more, even more preferably 26% by mass or more, and also preferably 70% by mass or less, more preferably 60% by mass or less, even more preferably 50% by mass or less, and especially preferably 40% by mass or less, and also preferably 20-70% by mass, more preferably 22-60% by mass, even more preferably 24-50% by mass, and especially preferably 26-40% by mass. <1> ~ <21> A method for producing a gel-like composition according to any one of the following. <23> The water content of the concentrated liquid is preferably 35% by mass or less, more preferably 30% by mass or less, even more preferably 25% by mass or less, and especially preferably 22% by mass or less. It is also preferably 10% by mass or more, more preferably 12% by mass or more, even more preferably 14% by mass or more, and especially preferably 16% by mass or more. Furthermore, it is preferably 10-35% by mass, more preferably 12-30% by mass, even more preferably 14-25% by mass, and even more preferably 16-22% by mass. <1> ~ <22> A method for producing a gel-like composition according to any one of the following. <24> The temperature of the concentrated solution after cooling is preferably 60°C or lower, more preferably 55°C or lower, even more preferably 50°C or lower, and especially preferably 45°C or lower, and also preferably 10°C or higher, more preferably 15°C or higher, even more preferably 20°C or higher, and also preferably 10 to 60°C, more preferably 15 to 55°C, even more preferably 15 to 50°C, and especially especially preferably 20 to 45°C. <1> ~ <23> A method for producing a gel-like composition according to any one of the following. <25> The pectin is LM pectin, and the minerals preferably include calcium, magnesium, or a combination thereof, and more preferably contain calcium. <1> ~ <24> A method for producing a gel-like composition according to any one of the following. <26> In an aqueous solution with a pH of 2.8 to 6, calcium, magnesium, or a combination thereof is preferably contained in an amount of 0.005% by mass or more, more preferably 0.01% by mass or more, and even more preferably 0.02% by mass or more, relative to the mass of the gel-like composition, and also preferably 0.1% by mass or less, more preferably 0.08% by mass or less, and even more preferably 0.06% by mass or less, and also preferably 0.005 to 0.1% by mass, more preferably 0.01 to 0.08% by mass, and even more preferably 0.02 to 0.06% by mass. <25> A method for producing the gel-like composition described above. <27> The pectin is HM pectin, and the pH of the aqueous solution in step (2) is preferably 2.8 or higher, more preferably 3.0 or higher, even more preferably 3.2 or higher, and also preferably 4.5 or lower, more preferably 4.0 or lower, even more preferably 3.8 or lower, and also preferably 2.8 to 4.5, more preferably 3.0 to 4.0, and even more preferably 3.2 to 3.8. <1> ~ <24> A method for producing a gel-like composition according to any one of the following.

[0058] <28> A gel-like composition containing pectin, 20-70% by mass of gluconic acid, and 0.1-6% by mass of minerals, wherein the pH of an aqueous solution obtained by diluting the gel-like composition 10 times with water is 2.8-6.

[0059] <29> The gluconic acid content in the gel-like composition is 20% by mass or more, preferably 22% by mass or more, more preferably 24% by mass or more, even more preferably 26% by mass or more, also preferably 70% by mass or less, more preferably 60% by mass or less, even more preferably 50% by mass or less, especially preferably 40% by mass or less, also preferably 20-70% by mass, more preferably 22-60% by mass, even more preferably 24-50% by mass, and even more preferably 26-40% by mass. <28> The gel-like composition described above. <30> The mineral content in the gel-like composition is 0.1% by mass or more, preferably 0.5% by mass or more, more preferably 0.7% by mass or more, even more preferably 0.9% by mass or more, and 6.0% by mass or less, preferably 4.2% by mass or less, more preferably 2.8% by mass or less, even more preferably 2.1% by mass or less, even more preferably 1.8% by mass or less, and 0.1 to 6.0% by mass, more preferably 0.5 to 4.2% by mass, even more preferably 0.7 to 2.8% by mass, even more preferably 0.9 to 2.1% by mass, and even more preferably 0.9 to 1.8% by mass. <28> or <29> The gel-like composition described above. <31> The mineral is preferably one or more selected from sodium, potassium, calcium, and magnesium. <28> ~ <30> A gel-like composition according to any one of the following. <32> The mass ratio of minerals to gluconic acid in the gel-like composition [minerals / gluconic acid] is preferably 0.005 or more, more preferably 0.01 or more, even more preferably 0.02 or more, and also preferably 0.2 or less, more preferably 0.1 or less, even more preferably 0.05 or less, and also preferably 0.005 to 0.2, more preferably 0.01 to 0.1, and even more preferably 0.015 to 0.05. <28> ~ <31> A gel-like composition according to any one of the following. <33> The pH of the aqueous solution obtained by diluting the gel-like composition 10 times with water is 2.8 or higher, preferably 3.0 or higher, more preferably 3.2 or higher, and 6 or lower, preferably 4.5 or lower, more preferably 3.8 or lower, and also between 2.8 and 6, preferably 3.0 to 4.5, more preferably 3.2 to 3.8. <28> ~ <32> A gel-like composition according to any one of the following. <34> The pectin is LM pectin, and the minerals preferably include calcium, magnesium, or a combination thereof, and more preferably contain calcium. <28> ~ <33> A gel-like composition according to any one of the following. <35> The content of calcium, magnesium, or a combination thereof in the gel-like composition is preferably 0.005% by mass or more, more preferably 0.01% by mass or more, even more preferably 0.02% by mass or more, and also preferably 0.1% by mass or less, more preferably 0.08% by mass or less, even more preferably 0.06% by mass or less, and also preferably 0.005 to 0.1% by mass, more preferably 0.01 to 0.08% by mass, and even more preferably 0.02 to 0.06% by mass. <34> The gel-like composition described above. <36> The pectin is HM pectin, and the pH of the aqueous solution obtained by diluting the gel-like composition 10 times with water is 2.8 or higher, preferably 3.0 or higher, more preferably 3.2 or higher, also preferably 4.5 or lower, more preferably 4.0 or lower, even more preferably 3.8 or lower, also preferably 2.8 to 4.5, more preferably 3.0 to 4.0, and even more preferably 3.2 to 3.8. <28> ~ <33> A gel-like composition according to any one of the following. <37> The Brix of the gel-like composition is preferably 65% ​​or more, more preferably 70% or more, even more preferably 75% or more, even more preferably 80% or more, and also preferably 90% or less, more preferably 89% or less, even more preferably 88% or less, and also preferably 65-90%, more preferably 70-89%, even more preferably 75-88%, and even more preferably 80-88%. <28> ~ <36> A gel-like composition according to any one of the following. [Examples]

[0060] [Measuring pH] 1 g of an organic acid-containing aqueous solution was taken and 9 g of water was added. Next, the solution was heated in an 80°C water bath for 10 minutes, and then shaken thoroughly. This process was repeated until the organic acid-containing aqueous solution was uniformly dissolved or dispersed, yielding a 10-fold dilution. After being left in a 25°C constant temperature bath for at least 12 hours to stabilize, the pH was determined using a pH electrode meter.

[0061] [Measuring Brix] 3 g of the gel-like composition was taken and 3 g of water was added. Next, the mixture was heated in an 80°C water bath for 10 minutes and then shaken thoroughly, repeating this process until the gel-like composition was uniformly dissolved or dispersed to obtain a 2-fold diluted solution. Note that the surface of the gel-like composition is usually coated with edible film or sucrose, so the gel-like composition should be taken from the center, avoiding the surface. Furthermore, for gel-like compositions that contain other compositions, such as a paste or powder coating, the gel-like composition should be taken excluding these other compositions. In addition, for gel-like compositions that contain dispersed oil components such as chocolate, the oil content in the gel-like composition should be measured beforehand, and the amount of gel-like composition taken and the total amount of the 2-fold diluted solution should be calculated by dividing the oil content by the amount of oil content. The oil content can be determined by hydrolysis with hydrochloric acid to release and disperse lipids in the solution, and then extracting them with a solvent such as diethyl ether or petroleum ether. The Brix (%) of the 2-fold diluted solution was measured using a digital refractometer: RX-5000i (ATAGO Corporation). The Brix (%) of the gel-like composition was determined by the following formula. Brix (%) in the gel composition = Brix (%) of the 2x diluted solution × (Total amount of 2x diluted solution (g) / Amount of gel composition sampled (g))

[0062] [Raw materials] Glucono delta-lactone: Fujiglucon (Fuso Chemical Industries, Ltd.) Sodium gluconate: Healthias A (Fuso Chemical Industries Co., Ltd.) Potassium gluconate: Helsius K (Fuso Chemical Industries Co., Ltd.) Calcium gluconate monohydrate: Calcium gluconate (Fuso Chemical Industries Co., Ltd.) Citric acid (anhydrous): Purified citric acid (anhydrous) (Fuso Chemical Industries Co., Ltd.) Trisodium citrate dihydrate: Purified sodium citrate (Fuso Chemical Industries Co., Ltd.) Tripotassium citrate monohydrate: Purified tripotassium citrate (Fuso Chemical Industries Co., Ltd.) Corn syrup: Koso Syrup S75C (Nippon Corn Starch Co., Ltd.) Reduced maltose syrup: Amalty Syrup (Mitsubishi Corporation Life Sciences Co., Ltd.) Sucrose: Granulated sugar GHC1 (Mitsui Sugar Co., Ltd.) Xylitol: XYLISORB700 (Rocket Japan Co., Ltd.) Pectin (DE70-75): GENU Pectin BB rapid set-J (CP Kelco) Pectin (DE63-67): GENU Pectin DD slow set-J (CP Kelco) Pectin (DE58): GENU Pectin 121-J Slow-set (CP Kelco) Pectin (DE52): GENU Pectin AS confectionery-J (CP Kelco) Pectin (DE40): GENU Pectin LM-105AS-J (CP Kelco) Pectin (DE35): GENU Pectin LM-101AS-J (CP Kelco) Pectin (DE30): GENU Pectin LM-102AS-J (CP Kelco) Pectin (DE27): GENU Pectin LM-104AS-J (CP Kelco) MCT Oil: Coconad MT (Kao Corporation) Powdered wafer paper: Obpara J (Ina Food Industry Co., Ltd.) Fragrance: Citrus flavor (Hasegawa Fragrance Co., Ltd.)

[0063] [Preparation of pectin jelly] Example 1 According to the formulation table in Table 1, first, 1.7 parts by mass of pectin (DE58) was added to 40 parts by mass of corn syrup and mixed well to prevent clumping. Then, 40 parts by mass of water was added and heated while stirring until it boiled and dissolved to obtain an aqueous pectin solution. Next, 14 parts by mass of glucono delta-lactone, 5.1 parts by mass of sodium gluconate, and 31.2 parts by mass of sucrose were added to this pectin aqueous solution and heated while stirring to dissolve them, yielding 132 parts by mass of an organic acid-containing aqueous solution. Next, the aqueous solution containing the organic acid was heated to a temperature of 107°C, and then boiled down until the total volume of the aqueous solution containing the organic acid was 99.6 parts by mass to obtain a concentrated solution. 0.4 parts by mass of fragrance was added to the concentrated liquid and stirred well to obtain a pectin gel solution. One mL of pectin gel solution was packed into a starch mold and dried at 25°C for 48 hours. The starch powder was removed from the surface of the gel-like composition taken out of the starch mold, polished with MCT oil, and then coated with powdered wafer paper. Excess powdered wafer paper was removed to obtain pectin jelly. Furthermore, 10 g of pectin gel solution was filled into a cylindrical polypropylene container with a diameter of 40 mm, sealed, and cooled at 25°C for 7 days to obtain pectin jelly.

[0064] Example 2 Pectin jelly was obtained in the same manner as in Example 1, except that 28 parts by mass of glucono delta-lactone, 10.2 parts by mass of sodium gluconate, and 12.1 parts by mass of sucrose were added.

[0065] Example 3 First, 30.7 parts by mass of corn syrup and 1.7 parts by mass of pectin (DE58) were added and mixed well to prevent powder buildup. Then, 40 parts by mass of water was added and heated while stirring until it boiled and dissolved, obtaining an aqueous pectin solution. Next, pectin jelly was obtained in the same manner as in Example 1, except that 42 parts by mass of glucono delta-lactone and 15.3 parts by mass of sodium gluconate were added to this pectin aqueous solution.

[0066] Example 4 Pectin jelly was obtained in the same manner as in Example 3, except that 18 parts by mass of corn syrup, 49 parts by mass of glucono delta-lactone, and 17.8 parts by mass of sodium gluconate were added.

[0067] Example 5 First, 1.7 parts by mass of pectin (DE58) was added to 40 parts by mass of reduced maltose syrup and mixed well to prevent powder buildup. Then, 40 parts by mass of water was added and heated while stirring until it boiled and dissolved to obtain an aqueous pectin solution. Next, pectin jelly was obtained in the same manner as in Example 1, except that 28 parts by mass of glucono delta-lactone, 10.2 parts by mass of sodium gluconate, and 12.1 parts by mass of xylitol were added to this pectin aqueous solution.

[0068] Examples 6-9 Pectin jelly was obtained in the same manner as in Example 1, except that the pectin shown in Table 1 was used and 28 parts by mass of glucono delta-lactone, 10.2 parts by mass of sodium gluconate, and 12.1 parts by mass of sucrose were added.

[0069] Example 10 Pectin jelly was obtained in the same manner as in Example 1, except that 28 parts by mass of glucono delta-lactone, 9.6 parts by mass of sodium gluconate, 0.6 parts by mass of calcium gluconate monohydrate, and 12.1 parts by mass of sucrose were added.

[0070] Examples 11-15 Pectin jelly was obtained in the same manner as in Example 1, except that the pectin shown in Table 1 was used and 28 parts by mass of glucono delta-lactone, 9.6 parts by mass of sodium gluconate, 0.6 parts by mass of calcium gluconate monohydrate, and 12.1 parts by mass of sucrose were added.

[0071] Example 16 Pectin jelly was obtained in the same manner as in Example 1, except that 28 parts by mass of glucono delta-lactone, 11.0 parts by mass of potassium gluconate, and 12.1 parts by mass of sucrose were added.

[0072] Example 17 Pectin jelly was obtained in the same manner as in Example 1, except that pectin (DE40) was used and 28 parts by mass of glucono delta-lactone, 11.0 parts by mass of potassium gluconate, and 11.3 parts by mass of sucrose were added.

[0073] Example 18 Pectin jelly was obtained in the same manner as in Example 1, except that 28 parts by mass of glucono delta-lactone, 10.3 parts by mass of potassium gluconate, 0.6 parts by mass of calcium gluconate monohydrate, and 12.1 parts by mass of sucrose were added.

[0074] Example 19 Pectin jelly was obtained in the same manner as in Example 1, except that pectin (DE40) was used and 28 parts by mass of glucono delta-lactone, 10.3 parts by mass of potassium gluconate, 0.6 parts by mass of calcium gluconate monohydrate, and 11.4 parts by mass of sucrose were added.

[0075] Example 20 First, 1.7 parts by mass of pectin (DE58) was added to 16.3 parts by mass of corn syrup and mixed well to prevent powder buildup. Then, 40 parts by mass of water was added and heated while stirring until it boiled and dissolved to obtain an aqueous pectin solution. Next, pectin jelly was obtained in the same manner as in Example 1, except that 49 parts by mass of glucono delta-lactone and 19.1 parts by mass of potassium gluconate were added to this pectin aqueous solution.

[0076] Example 21 Pectin jelly was obtained in the same manner as in Example 1, except that pectin (DE40) was used and 23.3 parts by mass of potassium gluconate, 0.6 parts by mass of calcium gluconate monohydrate, and 26.4 parts by mass of sucrose were added.

[0077] Example 22 First, 1.7 parts by mass of pectin (DE35) was added to 29.2 parts by mass of corn syrup and mixed well to prevent powder buildup. Then, 40 parts by mass of water was added and heated while stirring until it boiled and dissolved, obtaining an aqueous pectin solution. Next, pectin jelly was obtained in the same manner as in Example 1, except that 42 parts by mass of glucono delta-lactone, 15.8 parts by mass of potassium gluconate, and 0.6 parts by mass of calcium gluconate monohydrate were added to this pectin aqueous solution.

[0078] Example 23 First, 1.7 parts by mass of pectin (DE35) was added to 40 parts by mass of corn syrup and mixed well to prevent powder buildup. Then, 40 parts by mass of water was added and heated while stirring until it boiled and dissolved, obtaining an aqueous pectin solution. Next, pectin jelly was obtained in the same manner as in Example 22, except that 28 parts by mass of glucono delta-lactone, 10.6 parts by mass of potassium gluconate, 0.3 parts by mass of calcium gluconate monohydrate, and 11.4 parts by mass of sucrose were added to this pectin aqueous solution.

[0079] Example 24 First, 1.7 parts by mass of pectin (DE35) was added to 16.3 parts by mass of corn syrup and mixed well to prevent powder buildup. Then, 40 parts by mass of water was added and heated while stirring until it boiled and dissolved, obtaining an aqueous pectin solution. Next, pectin jelly was obtained in the same manner as in Example 22, except that 49 parts by mass of glucono delta-lactone and 18.5 parts by mass of potassium gluconate were added to this pectin aqueous solution.

[0080] Example 25 Pectin jelly was obtained in the same manner as in Example 1, except that pectin (DE35) was used and 17.7 parts by mass of glucono delta-lactone, 0.6 parts by mass of calcium gluconate monohydrate, 6 parts by mass of trisodium citrate dihydrate, and 26.8 parts by mass of sucrose were added.

[0081] Example 26 Pectin jelly was obtained in the same manner as in Example 1, except that pectin (DE35) was used and 35.9 parts by mass of glucono delta-lactone, 0.6 parts by mass of calcium gluconate monohydrate, 12 parts by mass of trisodium citrate dihydrate, and 3.3 parts by mass of sucrose were added.

[0082] Comparative Example 1 Following the formulation table in Table 4, we attempted to produce pectin jelly using a general method, which involves heating and concentrating an aqueous solution of sugar-containing pectin prepared by dissolving corn syrup and sucrose, followed by the addition of an aqueous solution of gluconic acid. First, 1.7 parts by mass of pectin (DE58) was added to 40 parts by mass of corn syrup and mixed well to prevent powder buildup. Then, 40 parts by mass of water was added and heated while stirring until it boiled and dissolved, obtaining an aqueous pectin solution. Next, 31.2 parts by mass of sucrose were added to this pectin aqueous solution to prepare a sugar-containing pectin aqueous solution. To obtain gummy candy, it is necessary to evaporate the water, but since pectin decomposes with acid, it is necessary to heat and concentrate the solution before adding the acid. We attempted to evaporate 51.5 parts by mass of water from this sugar-containing pectin aqueous solution, but this proved difficult, and the operation was discontinued. Therefore, it was not possible to produce pectin jelly.

[0083] Comparative Example 2 An aqueous solution of sugar-containing pectin was obtained in the same manner as in Comparative Example 1, except that 12.1 parts by mass of sucrose were heated and dissolved. Similar to Comparative Example 1, an attempt was made to evaporate 70.6 parts by mass of water from this aqueous solution of sugar-containing pectin, but this proved difficult, and the operation was discontinued. Therefore, pectin jelly could not be produced.

[0084] Comparative Example 3 An aqueous solution of sugar-containing pectin was obtained in the same manner as in Comparative Example 1, except that 28.6 parts by mass of sucrose were heated and dissolved. Similar to Comparative Example 1, an attempt was made to evaporate 55.9 parts by mass of water from this aqueous solution of sugar-containing pectin, but this proved difficult, and the operation was discontinued. Therefore, pectin jelly could not be produced.

[0085] Comparative Example 4 An aqueous solution of sugar-containing pectin was obtained in the same manner as in Comparative Example 1, except that 6.2 parts by mass of sucrose were heated and dissolved. Similar to Comparative Example 1, an attempt was made to evaporate 80.9 parts by mass of water from this aqueous solution of sugar-containing pectin, but this proved difficult, and the operation was discontinued. Therefore, pectin jelly could not be produced.

[0086] Comparative Example 5 According to the formulation table in Table 4, first, 1.7 parts by mass of pectin (DE58) was added to 40 parts by mass of corn syrup and mixed well to prevent clumping. Then, 40 parts by mass of water was added and heated while stirring until it boiled and dissolved to obtain an aqueous pectin solution. Next, pectin jelly was obtained in the same manner as in Example 1, except that 15 parts by mass of citric acid, 7.6 parts by mass of trisodium citrate dihydrate, and 28.6 parts by mass of sucrose were added to this pectin aqueous solution.

[0087] Comparative Example 6 Pectin jelly was obtained in the same manner as in Comparative Example 5, except that 28 parts by mass of anhydrous citric acid, 18.3 parts by mass of trisodium citrate dihydrate, and 6.2 parts by mass of sucrose were added.

[0088] Comparative Example 7 Except for adding 29 parts by mass of anhydrous citric acid, 18.5 parts by mass of tripotassium citrate monohydrate, and 2.8 parts by mass of sucrose, an attempt was made to obtain pectin jelly in the same manner as in Comparative Example 5. However, crystals precipitated during the process of drying the pectin gel solution on a starch mold at 25°C for 48 hours, and a gel-like composition could not be obtained. Therefore, pectin jelly could not be manufactured.

[0089] Comparative Example 8 An attempt was made to obtain pectin jelly in the same manner as in Comparative Example 7, except that pectin (DE35) was used and 0.6 parts by weight of calcium gluconate monohydrate and 2.2 parts by weight of sucrose were added. However, crystals precipitated during the drying process of the pectin gel solution on a starch mold at 25°C for 48 hours, and a gel-like composition could not be obtained. Therefore, pectin jelly could not be produced.

[0090] Comparative Example 9 First, 1.7 parts by mass of pectin (DE35) was added to 40 parts by mass of corn syrup and mixed well to prevent powder buildup. Then, 40 parts by mass of water was added and heated while stirring until it boiled and dissolved, obtaining an aqueous pectin solution. Next, 0.6 parts by mass of calcium gluconate monohydrate, 15 parts by mass of anhydrous citric acid, 7.6 parts by mass of trisodium citrate dihydrate, and 28 parts by mass of sucrose were added to this pectin aqueous solution and heated while stirring to dissolve, yielding 132.9 parts by mass of an organic acid-containing aqueous solution. Next, the organic acid-containing aqueous solution was boiled down until the total volume reached 99.6 parts by mass to obtain a concentrated solution. 0.4 parts by mass of fragrance was added to the concentrated liquid and stirred well to obtain a pectin gel solution. We attempted to fill starch molds with a pectin gel solution, but gelation began during the filling process, forcing us to stop the operation. Therefore, we were unable to produce pectin jelly.

[0091] Comparative Example 10 Except for adding 29 parts by weight of anhydrous citric acid, 16.8 parts by weight of trisodium citrate dihydrate, and 6 parts by weight of sucrose, an attempt was made to obtain pectin jelly in the same manner as in Comparative Example 9(13). However, the viscosity increased during filling, making it difficult to continue filling, and the operation was interrupted. Therefore, pectin jelly could not be produced.

[0092] Comparative Examples 11 and 12 First, following the formulation table in Table 5, 1.75 parts by mass of pectin (DE58) was added to 40 parts by mass of water and stirred well to prevent powder buildup. The mixture was then heated and boiled to dissolve the pectin, obtaining an aqueous pectin solution. The pH of the aqueous pectin solution at this time was 3.26. Next, 40 parts by mass of corn syrup, 30 parts by mass of sucrose, and 1 part by mass of trisodium citrate dihydrate were added to this pectin aqueous solution and heated while stirring to dissolve them and obtain an aqueous solution containing a buffering agent. The pH of this aqueous solution containing a buffering agent was 5.74. Next, 13.6 parts by mass or 18.2 parts by mass of glucono delta-lactone were added to this buffer-containing aqueous solution and heated while stirring to dissolve it and obtain an acidifying agent-containing aqueous solution. The pH of this acidifying agent-containing aqueous solution was 2.8 or lower. An attempt was made to boil down this acidifying agent-containing aqueous solution until the total volume was 99.6 parts by mass to obtain a concentrated solution, but it gelled during the concentration process, so the operation was interrupted. Therefore, it was not possible to produce pectin jelly.

[0093] [Evaluation of pectin jelly] (1) Evaluation of shape retention The evaluated inventive and comparative products were prepared by removing the starch powder from the surface of a gel-like composition taken from a starch mold, polishing it with MCT oil, and then coating it with powdered wafer paper, removing any excess powdered wafer paper. Each pectin jelly was then placed in a bag molded from aluminum laminate film (PET12 / PE15 / AL7 / PE20 / PE60) and stored at 25°C for 5 days. Four expert panelists visually inspected the pectin jelly of the present invention and comparative products. For products where the granules adhered to the film inside the bag, they applied a spatula to the boundary between the granule and the film and gradually applied pressure in the direction of lifting the granule to separate it from the film. The evaluation was then conducted in the following four stages. The scores were determined through discussion among the four panelists. (shape retention) 4: The granules are not deformed and can be peeled off the film. 3: The granules are deformed, but they can be peeled off the film. 2: The particles are deformed and cannot be peeled off the film (the residue remains on the film). 1: Does not gel even when cooled on a starch mold.

[0094] (2) Measurement of shape retention The evaluated inventions and comparative samples were stored in cylindrical polypropylene containers with lids for 7 days at 25°C. The pectin jelly of the present invention and a comparative product were evaluated by measuring them using a texture analyzer (small benchtop tester EZ-SX, manufactured by Shimadzu Corporation). Measurements were taken on flat areas of the pectin jelly surface, and the average value of measurements from three different locations was used. A cylindrical probe with a diameter of 5 mm was inserted at a penetration distance of 1 mm and penetration speed of 1 mm / s, and the stress value (g) after holding it in that state for 30 seconds was defined as the shape-retaining force (g).

[0095] Tables 1 to 5 show the composition of the pectin jelly, its analytical or theoretical values, and evaluation results.

[0096] [Table 1]

[0097] [Table 2]

[0098] [Table 3]

[0099] [Table 4]

[0100] [Table 5]

[0101] As is clear from Tables 1 to 3, the manufacturing method of the present invention does not cause any problems in producing pectin jelly even when gluconic acid is included in a high concentration, and pectin jelly with good shape retention is obtained (Examples 1 to 26).

Claims

1. The following steps (1) to (4): (1) A step of obtaining an aqueous solution containing pectin (2) A step of mixing the pectin aqueous solution obtained in the step (1), gluconic acid, and minerals to obtain an aqueous solution having a pH of 2.8 to 6. (3) A step of concentrating the aqueous solution obtained in the step (2) to obtain a concentrated solution having a gluconic acid concentration of 20% by mass or more. (4) A step of cooling the concentrated liquid obtained in the step (3) A method for producing a gel composition comprising the steps of:

2. 2. The method for producing a gel composition according to claim 1, wherein the aqueous solution having a pH of 2.8 to 6 further contains a carbohydrate.

3. 2. The method for producing a gel composition according to claim 1, wherein the mineral is one or more selected from the group consisting of sodium, potassium, calcium and magnesium.

4. 2. The method for producing a gel composition according to claim 1, wherein the mineral is derived from a gluconate salt.

5. 2. The method for producing a gel composition according to claim 1, wherein the pectin is HM pectin, and the pH of the aqueous solution in step (2) is 2.8 to 4.

5.

6. 2. The method for producing a gel composition according to claim 1, wherein the pectin is LM pectin, and the mineral in step (2) comprises calcium, magnesium, or a combination thereof.

7. 2. The method for producing a gel composition according to claim 1, wherein the content of gluconic acid in the gel composition is 20 to 70% by mass.

8. The method for producing a gel composition according to any one of claims 1 to 7, wherein the gel composition is a pectin jelly.

9. A gel composition comprising pectin, 20-70% by mass of gluconic acid, and 0.1-6% by mass of minerals, the pH of an aqueous solution obtained by diluting the gel composition 10 times with water being 2.8-6.

10. A gel composition according to claim 9, wherein the mass ratio of minerals to gluconic acid in the gel composition [minerals / gluconic acid] is 0.005 to 0.

1.

11. 10. The gel composition according to claim 9, wherein the mineral is one or more selected from the group consisting of sodium, potassium, calcium and magnesium.

12. 10. The gel composition according to claim 9, wherein the pectin is HM pectin, and the pH of an aqueous solution obtained by diluting the gel composition 10 times with water is 2.8 to 4.

5.

13. 10. The gel composition of claim 9, wherein the pectin is LM pectin and the minerals include calcium, magnesium, or a combination thereof.

14. The gel composition according to any one of claims 9 to 13, which is a pectin jelly.