Gelatin-containing composition and use of the same

Abstract

To provide a composition in which the dispersion of gelatin and a flavor is improved, even at high temperatures.SOLUTION: A gelatin-containing composition contains calcium lactate and at least one flavor selected from the group consisting of β-ionone and γ-decalactone, the gelatin-containing composition containing at most 10 pts.mass of calcium lactate per 1 pts.mass of the flavor.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a gelatin-containing composition and its use. [Background technology]

[0002] Gelatin is non-toxic to the human body, inexpensive, and has excellent jelly-forming properties, thickening properties, etc. For these reasons, gelatin is widely used in the fields of medicine, food, etc.

[0003] Gelatin is usually used after swelling with water. For example, Patent Document 1 discloses a method for producing soft candies containing gelatin, in which gelatin that has been previously swollen with water is mixed with other ingredients to produce the soft candy.

[0004] However, because gelatin is used after swelling with water, it is very difficult to mix with oil-based ingredients such as fragrances. Therefore, surfactants are used to facilitate mixing. However, even when surfactants are used, separation of the gelatin and oil-based ingredients may occur, and separation of the oil-based ingredients is particularly likely to occur under high temperatures, such as in a car in summer, resulting in poor dispersibility. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Japanese Patent Application Publication No. 2015-204832 Summary of the Invention [Problem to be solved by the invention]

[0006] An object of the present invention is to provide a composition in which the dispersibility of gelatin and a flavoring agent is improved even at high temperatures. [Means for solving the problem]

[0007] The present inventors have conducted extensive research in light of the above-mentioned problems and have found that by using calcium lactate in combination with flavorings such as β-ionone and γ-decalactone in a specific ratio in a composition containing gelatin, the dispersibility of β-ionone and γ-decalactone in the composition can be improved even at high temperatures. The present invention was completed as a result of further research based on this finding, and is described below.

[0008] Item 1. A gelatin-containing composition comprising at least one flavoring selected from the group consisting of β-ionone and γ-decalactone and calcium lactate, wherein the amount of calcium lactate is 10 parts by mass or less per part by mass of the flavoring. Item 2. The gelatin-containing composition according to Item 1, wherein the composition contains 30 parts by mass or less of calcium lactate per 100 parts by mass of gelatin. Item 3. The gelatin-containing composition according to Item 1 or 2, wherein the flavoring is contained in an amount of 6 parts by mass or less per 100 parts by mass of gelatin in the composition. Item 4. A method for improving the dispersibility of a flavor in a gelatin-containing composition, comprising: containing at least one flavor selected from the group consisting of β-ionone and γ-decalactone and calcium lactate in a gelatin-containing composition in an amount of 10 parts by mass or less of calcium lactate per part by mass of the flavor. Item 5. The method according to Item 4, which is a method for improving dispersibility of the fragrance in an environment of 50°C or higher. [Effects of the Invention]

[0009] According to the present invention, the dispersibility of β-ionone and γ-decalactone can be improved in a composition containing gelatin. [Brief explanation of the drawings]

[0010] [Figure 1] FIG. 1 is a diagram serving as a reference for calculating the length of the separation layer relative to the length of the entire layer (length of separation layer / length of entire layer) in Test Examples 1 and 2. DETAILED DESCRIPTION OF THE INVENTION

[0011] The present invention provides a gelatin-containing composition comprising at least one flavoring selected from the group consisting of β-ionone and γ-decalactone and calcium lactate, wherein the amount of calcium lactate is 10 parts by mass or less per part by mass of the flavoring.

[0012] β-Ionone has the chemical formula C 13 H 20 It is a known substance represented by O and is also known as β-ionone.

[0013] γ-Decalactone has the chemical formula C 10 H 18 It is a known substance represented by O2.

[0014] Calcium lactate is a known substance, and in the present invention, calcium lactate may be anhydrous or hydrated. Calcium lactate exists in L-, D-, and DL-types, and any of these may be used.

[0015] The present gelatin-containing composition contains gelatin. The gelatin may be any gelatin conventionally used in the fields of food, pharmaceuticals, quasi-drugs, etc., and preferably edible gelatin. Examples of gelatin include, but are not limited to, acid- and / or alkali-treated gelatin, chemically modified gelatin such as acylated gelatin, and gelatin hydrolysates, all of which are made from the skin, bones, tendons, ligaments, scales, etc., of pigs, cows, fish, etc. These gelatins may be used alone or in combination of two or more. Gelatin is commercially available, for example, from Nippi Co., Ltd., Nitta Gelatin Co., Ltd., Jellice Co., Ltd., Rousselot, Weishardt, etc.

[0016] The gelatin is not limited to the above, and may be appropriately selected and used using, for example, jelly strength (Bloom value) as an index. Although not limiting the present invention, the jelly strength of gelatin is preferably 50 to 350 g, and more preferably about 80 to 300 g. Gelatin jelly strength is measured in accordance with JIS K-6503 (2001). Specifically, the jelly strength is defined as the load (g) required to press down 4 mm on the surface of a jelly prepared by cooling a 6.67% by mass aqueous gelatin solution at 10°C for 17 hours using a plunger with a diameter of 1 / 2 inch (12.7 mm).

[0017] The present gelatin-containing composition contains at least one flavoring selected from the group consisting of β-ionone and γ-decalactone and calcium lactate, and the content of calcium lactate is 10 parts by mass or less per part by mass of the flavoring. In the present invention, the content of calcium lactate is a value converted into calcium lactate (anhydrous), as shown in the examples described later.

[0018] Although not limited thereto, in the present gelatin-containing composition, the amount of calcium lactate per part by mass of the flavoring is preferably 0.05 to 10 parts by mass, more preferably 0.5 to 8 parts by mass, and even more preferably 0.7 to 7.5 parts by mass.

[0019] There are no restrictions on the gelatin content in the present gelatin-containing composition, but examples include calcium lactate in an amount of preferably 30 parts by mass or less, more preferably 0.2 to 30 parts by mass, and even more preferably 0.7 to 25 parts by mass per 100 parts by mass of gelatin.

[0020] Furthermore, the gelatin content in the present gelatin-containing composition is not limited, but an example is that the total amount of at least one flavoring selected from the group consisting of β-ionone and γ-decalactone is preferably 6 parts by mass or less, more preferably 0.5 to 6 parts by mass, and even more preferably 1 to 6 parts by mass per 100 parts by mass of gelatin.

[0021] There are no restrictions on the contents of these components in the present gelatin-containing composition, but the total content of at least one flavoring selected from the group consisting of β-ionone and γ-decalactone, calcium lactate, and gelatin in the composition is, for example, preferably 5 to 35% by mass, more preferably 7 to 33% by mass, and even more preferably 8 to 32% by mass.

[0022] The present gelatin-containing composition may further contain any other ingredients, such as pharmaceutically acceptable ingredients, cosmetically acceptable ingredients, and edible ingredients, as needed, within the range in which the effects of the present invention can be obtained. Edible ingredients are preferred as such other ingredients.

[0023] Examples of such other ingredients include water, surfactants, coloring agents, amino acids, vitamins, enzymes, sweeteners, cooling agents, fruit juice, excipients, disintegrants, fluidizing agents, flavoring agents, odorants, suspending agents, wetting agents, solubilizers, dispersants, buffers, binders, lubricants, plasticizers, penetration enhancers, stabilizers, bulking agents, preservatives, thickeners, pH adjusters, coating agents, absorption enhancers, antioxidants, anti-inflammatory agents, fragrances other than β-ionone and γ-decalactone, waxes, various useful ingredients, etc. These may be used alone or in combination of two or more, and the contents thereof may also be determined appropriately.

[0024] Although not limiting the present invention, examples of surfactants include organic acid monoglycerides, glycerin fatty acid esters, polyglycerin fatty acid esters, propylene glycol fatty acid esters, sorbitan fatty acid esters, sucrose fatty acid esters, lecithin derivatives, polyoxyethylene hydrogenated castor oil, and the like.

[0025] Examples of organic acid monoglycerides include, but are not limited to, acetic acid monoglyceride, lactic acid monoglyceride, citric acid monoglyceride, succinic acid monoglyceride, diacetyltartaric acid monoglyceride, etc.; glycerin fatty acid esters and polyglycerin fatty acid esters include glycerin monofatty acid esters, glycerin difatty acid esters, triglycerin monofatty acid esters, polyglycerin monofatty acid esters, polyglycerin difatty acid esters, etc.; propylene glycol fatty acid esters include propylene glycol monofatty acid esters and propylene glycol difatty acid esters; sorbitan fatty acid esters include sorbitan monofatty acid esters, sorbitan difatty acid esters, sorbitan trifatty acid esters, etc.; and sucrose fatty acid esters include sucrose monofatty acid esters.

[0026] In the surfactant, the fatty acid is preferably, but not limited to, a fatty acid derived from edible animal or plant-derived oils and fats, and is preferably, but not limited to, a saturated or unsaturated fatty acid having 6 to 24 carbon atoms, more specifically, stearic acid, lauric acid, oleic acid, caprylic acid, capric acid, myristic acid, palmitic acid, linoleic acid, linolenic acid, arachidic acid, behenic acid, etc.

[0027] The form of the gelatin-containing composition is not limited, and may be any of liquid, semi-solid (gel (jelly), cream, paste, etc.), solid (powder, granules, etc.), etc.

[0028] The present gelatin-containing composition is prepared by adding at least one flavoring selected from the group consisting of β-ionone and γ-decalactone, calcium lactate, and hydroxypropyl ... The composition can be prepared by appropriately mixing sodium, gelatin, and, if necessary, the other components described above.

[0029] Although not limiting the present invention, for example, the present gelatin-containing composition may be produced by mixing gelatin and water to prepare a mixture, then mixing at least one flavor selected from the group consisting of β-ionone and γ-decalactone, and then mixing calcium lactate, and further mixing the other components as needed during each mixing. Furthermore, although not limiting the present invention, for example, the present gelatin-containing composition may be produced by mixing gelatin and water to prepare mixture A, separately mixing at least one flavor selected from the group consisting of β-ionone and γ-decalactone and calcium lactate to prepare mixture B, then mixing mixtures A and B to prepare mixture C, and further mixing the other components as needed during the preparation of each of mixtures A to C.

[0030] Furthermore, if necessary, the thus-obtained mixture containing gelatin, at least one flavor selected from the group consisting of β-ionone and γ-decalactone, and calcium lactate can be molded, dried, etc. to produce the present gelatin-containing composition. The molding may be any desired shape, such as a football shape, oblong shape, round shape, teardrop shape, triangle shape, diamond shape, sheet shape, etc., and the molded product may be cut into pieces as necessary after molding.

[0031] Examples of such formed products include gummy candy, jelly, bavarois, etc. The present gelatin-containing composition may further be coated with a sugar coating, etc. Coating may also be carried out according to a method conventionally known in the art.

[0032] Furthermore, the gelatin-containing composition may be used as a capsule coating (soft capsules, hard capsules) as a shaped product. When the gelatin-containing composition is used as a capsule coating, the contents encapsulated in the coating are not limited and may be appropriately determined depending on the purpose. For example, pharmaceutically acceptable ingredients, cosmetically acceptable ingredients, edible ingredients, etc. may be arbitrarily selected and used, with edible ingredients being preferred. The contents may be encapsulated in the coating according to procedures conventionally known in the art.

[0033] The present gelatin-containing composition may be used either orally or parenterally, and is preferably used orally. The use mode of the present gelatin-containing composition is not limited and may be appropriately determined depending on the purpose. Examples of the use mode when the composition is used orally include food compositions (including beverages, health functional foods (including specified health foods, nutrient functional foods, functional food products, supplements, etc.), health supplements, and foods for the sick), pharmaceutical compositions, quasi-drug compositions, feed compositions, and additives to food compositions, pharmaceutical compositions, quasi-drug compositions, feed, etc. The present gelatin-containing composition may be, for example, swallowed immediately, or may be left in the oral cavity for a certain period of time and then swallowed.

[0034] The subject to which the present gelatin-containing composition is applied (ingested, administered, etc.) is not limited, and examples thereof include humans and non-human mammals. Examples of non-human mammals include guinea pigs, rabbits, dogs, cats, monkeys, chimpanzees, etc.

[0035] According to the present gelatin-containing composition, by using 10 parts by mass or less of calcium lactate per 1 part by mass of at least one flavor selected from the group consisting of β-ionone and γ-decalactone in a gelatin-containing composition, the dispersibility of the flavor in the composition can be improved. In particular, although separation of the flavor is likely to occur under high-temperature conditions of 50°C or higher, the present gelatin-containing composition can improve the dispersibility of the flavor in a gelatin-containing composition even under high-temperature conditions of 50°C or higher. From this perspective, according to the present invention, for example, a gelatin-containing composition that is solid or semi-solid at room temperature (25°C) can be dissolved in water at a temperature of 50°C or higher. Even if the gelatin-containing composition becomes liquid under high temperature conditions, its thermal stability is enhanced and a decrease in dispersibility in the composition can be suppressed. Therefore, according to the present invention, a gelatin-containing composition having high thermal stability can be provided.

[0036] From this, it can be said that the present invention also provides a method for improving the dispersibility of a flavoring in a gelatin-containing composition, characterized in that the gelatin-containing composition contains at least one flavoring selected from the group consisting of β-ionone and γ-decalactone and calcium lactate, with the calcium lactate being contained in an amount of 10 parts by mass or less per 1 part by mass of the flavoring.

[0037] In this method, the gelatin, at least one flavoring selected from the group consisting of β-ionone and γ-decalactone, calcium lactate, etc. are the same as those described above. [Example]

[0038] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples.

[0039] Test Example 1 Preparation of Gelatin-Containing Compositions Gelatin stock was prepared by adding water to gelatin (product name BLK200, manufactured by Nitta Gelatin Co., Ltd.) according to the composition in Table 1, swelling for 5 minutes, and then dissolving the gelatin in a water bath at 80°C. Also, β-ionone was mixed with a surfactant (Poem K-37V, manufactured by Riken Vitamin Co., Ltd. (organic acid monoglyceride (citric acid monoglyceride))) according to the composition in Table 1 and sonicated to completely dissolve β-ionone. Water was then added to the resulting solution to disperse it, preparing a flavor stock. The gelatin stock in which the gelatin had completely dissolved and the flavor stock were mixed, and the resulting mixture was stirred with a spatula until visually uniform, preparing a gelatin / flavor stock. Separately, calcium lactate stock was prepared by adding water to calcium lactate (product name Calcium Lactate Pentahydrate (L-type calcium lactate), manufactured by Taihei Chemical Industry Co., Ltd.) according to the composition in Table 1 and stirring.

[0040] Next, the gelatin / flavoring stock obtained as described above was added to a screw tube (35 mm x 65 mm), and calcium lactate stock was further added and stirred thoroughly. The gelatin / flavoring stock and calcium lactate stock were added to the screw tube in amounts of 20 g in total according to the contents in Table 1. That is, in Table 1, the contents of all components are shown in grams (g). In Example 1, the stocks were mixed to the ratios shown in Table 1 to prepare gelatin-containing compositions, and 20 g of each was placed in a screw tube. In this way, the gelatin-containing compositions of Examples 1 to 5 and Comparative Examples 1 and 2 were prepared.

[0041] Dispersibility evaluation The obtained gelatin-containing composition was placed in a capped screw tube and stored at room temperature (25°C) for at least 2 hours, and then left to stand in a constant temperature setting of 50°C for one week.

[0042] After leaving it for one week, the gelatin-containing composition in the screw tube was observed from the side, and as shown in Figure 1, the length of the total layer (height of the gelatin-containing composition) and the length of the separation layer were each measured with a ruler, and the length of the separation layer relative to the length of the total layer (length of separation layer / length of total layer) was calculated. The obtained value was used as the ratio of the separation layer, and the degree of separation inhibition was determined according to the following criteria to evaluate dispersibility.

[0043] Judgment criteria: ◎ The ratio of the separated layer is less than 0.05 ○ The ratio of the separated layer is 0.05 or more and less than 0.15 △ The ratio of the separated layer is 0.15 or more and less than 0.2 × The ratio of the separated layer is 0.2 or more The results are shown in Table 1.

[0044] [Table 1]

[0045] As shown in Comparative Example 1 in Table 1, a composition containing β-ionone and gelatin but not calcium lactate was evaluated as × (separation layer ratio 0.21). Furthermore, as shown in Comparative Example 2 in Table 1, a composition containing gelatin in which 14.16 parts by mass of calcium lactate was added per 1 part by mass of β-ionone was also evaluated as × (separation layer ratio 0.5). In contrast, as shown in Examples 1 to 5 in Table 1, by using a specific ratio of calcium lactate to β-ionone in a composition containing gelatin, it was possible to suppress the separation that occurred in Comparative Examples 1 and 2. This demonstrates that the dispersibility of β-ionone can be improved in a gelatin-containing composition by using a specific ratio of calcium lactate to β-ionone.

[0046] Test Example 2 Preparation of Gelatin-Containing Compositions A gelatin stock was prepared by adding water to gelatin (the same as in Test Example 1) according to the composition in Table 2, allowing it to swell for 5 minutes, and then dissolving the gelatin in a water bath at 80°C. Also, γ-decalactone and a surfactant (the same as in Test Example 1) according to the composition in Table 2 were mixed and ultrasonicated to completely dissolve the γ-decalactone. Water was then added to the resulting solution to disperse it, preparing a flavor stock. The gelatin stock in which the gelatin had completely dissolved and the flavor stock were mixed, and the resulting mixture was stirred with a spatula until visually uniform, preparing a gelatin / flavor stock. Separately, a calcium lactate stock was prepared by adding water to calcium lactate (the same as in Test Example 1) according to the composition in Table 1, and stirring.

[0047] Next, the gelatin / flavoring stock obtained as described above was added to a screw tube (the same as in Test Example 1), and calcium lactate stock was further added and stirred well. The amounts of gelatin / flavoring stock and calcium lactate stock added to the screw tube were the same as in Test Example 1, and they were added to the screw tube in the proportions shown in Table 2 so that the total amount was 20 g. In this way, the gelatin-containing compositions of Examples 2 to 10 and Comparative Examples 3 and 4 were prepared.

[0048] Dispersibility evaluation In the same manner as in Test Example 1, the dispersibility was evaluated.

[0049] The results are shown in Table 2.

[0050] [Table 2]

[0051] As shown in Comparative Example 3 in Table 2, a composition containing γ-decalactone and gelatin but not containing calcium lactate was evaluated as × (separation layer ratio 0.21). Furthermore, as shown in Comparative Example 4 in Table 2, a composition containing gelatin in which 14.16 parts by mass of calcium lactate was added per 1 part by mass of γ-decalactone was also evaluated as × (separation layer ratio 0.5). In contrast, as shown in Examples 6 to 10 in Table 2, by using calcium lactate at a specific ratio relative to γ-decalactone in a composition containing gelatin, it was possible to suppress the separation that occurred in Comparative Examples 3 and 4. This demonstrates that the dispersibility of γ-decalactone in a gelatin-containing composition can be improved by using calcium lactate at a specific ratio relative to γ-decalactone.

Claims

1. A gelatin-containing composition comprising at least one flavoring selected from the group consisting of β-ionone and γ-decalactone, calcium lactate, and gelatin, wherein the amount of calcium lactate is 0.7 to 7.5 parts by mass per 1 part by mass of the flavoring, the amount of calcium lactate is 0.7 to 25 parts by mass per 100 parts by mass of gelatin, and the amount of the flavoring is 1 to 6 parts by mass per 100 parts by mass of gelatin.

2. A method for improving dispersibility of a flavor in a gelatin-containing composition, characterized in that the gelatin-containing composition contains at least one flavor selected from the group consisting of β-ionone and γ-decalactone and calcium lactate in such amounts that the calcium lactate is contained in an amount of 0.7 to 7.5 parts by mass per 1 part by mass of the flavor, the calcium lactate is contained in an amount of 0.7 to 25 parts by mass per 100 parts by mass of gelatin, and the flavor is contained in an amount of 1 to 6 parts by mass per 100 parts by mass of gelatin.

3. A method for producing a gelatin-containing composition containing at least one flavoring selected from the group consisting of β-ionone and γ-decalactone, calcium lactate, and gelatin, the method comprising the following steps (1) and (2): (1) mixing gelatin and water to prepare mixture 1; (2) mixing the mixture 1 with at least one flavoring selected from the group consisting of β-ionone and γ-decalactone, and calcium lactate; Here, in the gelatin-containing composition, calcium lactate is present in an amount of 0.7 to 7.5 parts by mass per 1 part by mass of the flavoring, calcium lactate is present in an amount of 0.7 to 25 parts by mass per 100 parts by mass of gelatin, and the flavoring is present in an amount of 1 to 6 parts by mass per 100 parts by mass of gelatin.

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