Composition and method of manufacturing thereof

Abstract

The present invention relates to a method for manufacturing a composition, comprising: a step of reacting gelatin with a protein cross-linking enzyme to obtain cross-linked gelatin having a shear viscosity higher than that of the aforementioned gelatin; and a step of reacting the aforementioned cross-linked gelatin with polyphenols.

Description

[Technical Field]

[0001] This invention relates to a composition and a method for manufacturing the same. [Previous Technology]

[0002] The raw gum used as the base material of chewing gum usually contains synthetic polymers or natural resins, and can also be obtained, for example, by reacting gelatin with polyphenols. For example, Patent Document 1 discloses the use of gelatin, polyphenols and flocculants (polyvalent salts or phenol oxidase) to manufacture gel-like compositions such as raw gum.

[0003] However, regarding foods containing gelatin, techniques are known to alter the texture by cross-linking gelatin with transglutaminase. Examples disclosed include gummies containing gelatin treated with transglutaminase (Patent Documents 2-4), artificial shark fin (Patent Document 5), and finely sliced ​​kelp (Patent Document 6). [Prior Art Documents] [Patent Documents]

[0004] Patent Document 1: Japanese Patent Application Publication No. 2007-89579; Patent Document 2: Japanese Patent Application Publication No. 2011-130714; Patent Document 3: Japanese Patent Application Publication No. 2018-23318; Patent Document 4: Japanese Patent Application Publication No. 2020-59653; Patent Document 5: Japanese Patent Application Publication No. 6-98743; Patent Document 6: Japanese Patent Application Publication No. 9-107923 [Summary of the Invention]

[0005] [The problem the invention aims to solve]

[0006] As disclosed in Patent Document 1, the reaction product of gelatin and polyphenols still has room for improvement in terms of elasticity. Therefore, the object of the present invention is to provide a composition with improved elasticity. [Technical Means for Solving the Problem]

[0007] The inventors conducted intensive research and found that by reacting cross-linked gelatin, which is cross-linked by a protein cross-linking enzyme, with polyphenols, a composition with improved elasticity can be obtained, thus completing the present invention.

[0008] The present invention includes the following embodiments. [1] A method for manufacturing a composition, comprising: reacting gelatin with a protein cross-linking enzyme to obtain cross-linked gelatin having a shear viscosity higher than that of the gelatin; and reacting the cross-linked gelatin with polyphenols. [2] The manufacturing method as described in [1], wherein the shear viscosity of the cross-linked gelatin is 0.7 mPa·s or more higher than that of the gelatin. [3] The manufacturing method as described in [1] or [2], wherein the shear viscosity of the cross-linked gelatin is 15% or more higher than that of the gelatin. [4] The manufacturing method as described in any one of [1] to [3], wherein the shear viscosity of the cross-linked gelatin is 4.4 mPa·s or more. [5] The manufacturing method as described in any one of [1] to [4], wherein the amount of the polyphenols is 30 to 70% by mass, based on the mass of the cross-linked gelatin. [6] The manufacturing method described in any one of [1] to [5], wherein the protein cross-linking enzyme is a transglutaminase. [7] The manufacturing method described in any one of [1] to [6], wherein the composition is a food composition. [8] The manufacturing method described in [7], wherein the food composition is a confectionery composition. [9] The manufacturing method described in [7], wherein the food composition is a chewable composition.

[10] A composition comprising: a reaction product of cross-linked gelatin and polyphenols, and a protein cross-linking enzyme decomposition product.

[11] The composition described in

[10] , wherein the amount of polyphenols is 30 to 70% by mass, based on the mass of the cross-linked gelatin.

[12] The composition described in

[10] or

[11] , wherein the protein cross-linking enzyme is a transglutaminase.

[13] The composition described in any one of

[10] to

[12] , wherein the composition is a food composition.

[14] The composition as described in

[13] , wherein the food composition is a sweetening composition.

[15] The composition as described in

[13] , wherein the food composition is a chewing composition. [Effects of the Invention]

[0009] According to the present invention, a composition with improved elasticity can be provided.

Implementation Method

[0010] Hereinafter, specific embodiments of the present invention will be described, but the present invention is not limited to these, and various changes can be made without departing from its spirit.

[0011] <Method for manufacturing composition> One embodiment of the present invention relates to a method for manufacturing a composition, comprising: a step of reacting gelatin (hereinafter referred to as "raw material gelatin") with a protein crosslinking enzyme to obtain crosslinked gelatin having a shear viscosity higher than that of the gelatin (hereinafter referred to as "crosslinking step"); and a step of reacting the crosslinked gelatin with polyphenols (hereinafter referred to as "reaction step").

[0012] According to the manufacturing method of this embodiment, by pre-crosslinking the raw gelatin with a protein crosslinking enzyme before reacting with polyphenols, elasticity can be improved (enhanced). Furthermore, according to the manufacturing method of this embodiment, in addition to improved elasticity, adhesion can also be improved (reduced). Moreover, according to the manufacturing method of this embodiment, by pre-crosslinking the raw gelatin with a protein crosslinking enzyme, elasticity and adhesion can be improved, thus reducing the amount of polyphenols used that contribute to these properties. As a result, astringent taste caused by polyphenols can be suppressed.

[0013] (Cross-linking step) The cross-linking step is a step in which raw material gelatin is reacted with protein cross-linking enzyme to obtain cross-linked gelatin with a shear viscosity that is higher than that of the above-mentioned gelatin.

[0014] The type of raw gelatin is not particularly limited, but it is preferably permissible as a food product. In this specification, "permissible as a food product" means that it will not produce any unacceptable effects upon ingestion. Examples of raw gelatin derived from pig skin, pig bones, cow skin, cow bones, fish skin, and fish scales may be cited. Such gelatin may also be subjected to acid treatment, alkali treatment, or enzyme treatment. One type of raw gelatin may be used alone, or two or more types may be used in combination.

[0015] While not particularly limited, the shear viscosity of the raw gelatin is preferably 2.0–6.0 mPa·s, more preferably 2.5–5.5 mPa·s, further preferably 3.0–5.0 mPa·s, and even more preferably 3.0–4.0 mPa·s. By setting the shear viscosity of the raw gelatin within the above range, the elasticity of the final composition can be easily adjusted to an appropriate range. The shear viscosity can be measured using a viscoelasticity measuring device. Details of the measurement conditions are described in the examples below.

[0016] The type of protein cross-linking enzyme is not particularly limited, but it is preferable to be one that is permissible as a food. A specific example of a protein cross-linking enzyme is transglutaminase. The type of transglutaminase is not particularly limited, and it can be derived from a wide variety of organisms.

[0017] The amount of protein cross-linking enzyme is not particularly limited, but based on the mass of the raw gelatin, it is preferably 0.1 to 10.0% by mass, more preferably 0.5 to 7.5% by mass, and even more preferably 1.0 to 5.5% by mass. By setting the amount of protein cross-linking enzyme to 0.1% by mass or more, the cross-linking speed can be increased. By setting the amount of protein cross-linking enzyme to 10.0% by mass or less, the amount of protein cross-linking enzyme used can be reduced, thereby controlling costs.

[0018] The reaction between the raw gelatin and the protein cross-linking enzyme is carried out until the shear viscosity of the cross-linked gelatin is higher than that of the raw gelatin. The shear viscosity of the cross-linked gelatin increases proportionally to the reaction time of the raw gelatin and the protein cross-linking enzyme.

[0019] The reaction between the raw material gelatin and the protein cross-linking enzyme is preferably carried out at the optimal temperature of the protein cross-linking enzyme. When the protein cross-linking enzyme is transglutaminase, the reaction temperature is preferably 40-60°C, and more preferably 45-55°C.

[0020] The shear viscosity of the cross-linked gelatin is preferably 0.2 mPa·s or higher than that of the raw gelatin, more preferably 0.7 mPa·s or higher, even more preferably 1.0 mPa·s or higher, and particularly preferably 1.3 mPa·s or higher. In particular, by making the shear viscosity of the cross-linked gelatin 0.7 mPa·s or higher than that of the raw gelatin, elasticity and adhesion can be significantly improved. As an upper limit for the increase in shear viscosity (i.e., (shear viscosity of cross-linked gelatin) - (shear viscosity of raw gelatin)), examples include 6.0 mPa·s, 5.0 mPa·s, 4.0 mPa·s, and 3.5 mPa·s. The numerical range can also be defined by appropriately combining the above lower and upper limits. For example, the rise in shear viscosity can also be set to 0.2–6.0 mPa·s, 0.7–5.0 mPa·s, 1.0–4.0 mPa·s, or 1.3–3.5 mPa·s.

[0021] The shear viscosity of the cross-linked gelatin is preferably 5% or more higher than that of the raw gelatin, more preferably 15% or more higher, and even more preferably 30% or more higher, and particularly preferably 40% or more higher. In particular, by making the shear viscosity of the cross-linked gelatin 15% or more higher than that of the raw gelatin, elasticity and adhesion can be significantly improved. For example, the upper limit of the increase in shear viscosity (i.e., ((shear viscosity of cross-linked gelatin) - (shear viscosity of raw gelatin)) / (shear viscosity of raw gelatin) × 100) can be 90%, 80%, 70%, and 67%. The above lower and upper limits can also be appropriately combined to define the numerical range. For example, the increase in shear viscosity can be set to 5–90%, 15–80%, 30–70%, or 40–67%.

[0022] The preferred shear viscosity of the crosslinked gelatin varies depending on the shear viscosity of the raw gelatin. For example, it may be set to 4.4 mPa·s or higher, 4.4 to 5.5 mPa·s, 4.4 to 9.0 mPa·s, 4.4 to 7.0 mPa·s, or 4.4 to 6.0 mPa·s.

[0023] If the shear viscosity of the cross-linked gelatin reaches a specific value, it is preferable to inactivate the protein cross-linking enzyme. By inactivating the protein cross-linking enzyme, excessive cross-linking reaction can be inhibited. As an inactivation method, treatment at a temperature that inactivates the protein cross-linking enzyme can be exemplified, for example. In the case where the protein cross-linking enzyme is transglutaminase, it can be inactivated, for example, at 70–90°C.

[0024] (Reaction Step) The reaction step is the step in which the crosslinked gelatin obtained in the crosslinking step reacts with the polyphenols. From the viewpoint of improving the flowability of the crosslinked gelatin so as to facilitate mixing with the polyphenols, the reaction temperature is preferably 60°C or higher, and more preferably 80°C or higher. The upper limit of the reaction temperature can be set, for example, to 100°C.

[0025] The types of polyphenols are not particularly limited, but those that are permitted for use as food are preferred. Examples of polyphenols include those derived from green tea, gallnut, grape seeds, lychee, pomegranate, chestnut, apple, cocoa, and black tea; and quercetin. Polyphenols can be used alone or in combination of two or more.

[0026] The amount of polyphenols is not particularly limited, but based on the mass of cross-linked gelatin, it is preferably 20-100% by mass, more preferably 30-70% by mass, and even more preferably 40-50% by mass. By setting the amount of polyphenols to 20% by mass or more, elasticity and adhesion can be further improved. By setting the amount of polyphenols to 100% by mass or less, the astringent taste caused by polyphenols can be suppressed.

[0027] In the reaction step, any additional components may be used as needed. Examples of such components include polyvalent salts, plasticizers, and emulsifiers.

[0028] Polyvalent salts can enhance the elasticity of the composition. Examples of polyvalent salts include calcium lactate, magnesium sulfate, ammonium phosphate, potassium aluminum sulfate, and ferric citrate.

[0029] The amount of polyvalent salt is not particularly limited, but based on the mass of cross-linked gelatin, it is preferably 0.1 to 12% by mass, more preferably 1 to 8% by mass, and even more preferably 2 to 4% by mass.

[0030] Plasticizers can adjust the softness of the composition. Examples of plasticizers include polyols (e.g., glycerin, polyglycerol, polyethylene glycol, polypropylene glycol), vegetable oils, and sugar alcohols (e.g., sorbitol, mannitol, xylitol, erythritol).

[0031] The amount of plasticizer is not particularly limited, but based on the mass of cross-linked gelatin, it is preferably 10 to 250% by mass, more preferably 50 to 200% by mass, and even more preferably 100 to 150% by mass.

[0032] Examples of emulsifiers include glycerol fatty acid esters and sucrose fatty acid esters.

[0033] The amount of emulsifier is not particularly limited, but it is preferably 2 to 3 times the mass of the cross-linked gelatin.

[0034] In the reaction step, a composition can be obtained. Examples of such compositions include food compositions. In this specification, "food composition" refers to a composition permitted as a food. A food composition can be a finished product as a food (hereinafter referred to as "food article"), or it can be an ingredient in a food article. Examples of such food articles include confectionery compositions and chewing compositions. In this specification, a "chewing composition" is one that is elastic enough to be chewed continuously in the mouth for a certain period of time and whose flavor can be enjoyed. Examples of such confectionery compositions and / or chewing compositions include rubber, soft candies, and gummies. Examples of such ingredients in food articles include raw rubber.

[0035] (Flavor Imparting Step) When the composition is a food composition (especially a food product), the manufacturing method of this embodiment may further include a flavor imparting step. The flavor imparting step is, for example, a step of further mixing sweeteners, acidulants, and flavorings.

[0036] As a sweetener, examples include glucose, fructose, arabinose, barragin, trehalose, maltose, lactose, xylitol, maltitol, sorbitol, erythritol, lactitol, mannitol, reduced barragin, reduced maltose, aspartame, acesulfame potassium, sucralose, neotame, alitame, and stevia.

[0037] As acidic ingredients, examples include citric acid, malic acid, fumaric acid, ascorbic acid, acetic acid, and tartaric acid.

[0038] As a flavoring agent, examples include orange oil, lemon oil, grapefruit oil, lime oil, citrus oil, mandarin orange, peppermint oil, and spearmint oil.

[0039] <Composition> One embodiment of the present invention relates to a composition containing a reactant of cross-linked gelatin and polyphenols, and a protein cross-linking enzyme degradation product. The composition of this embodiment may further contain any other ingredients. The composition of this embodiment can be manufactured by the above-described manufacturing method.

[0040] Details of the cross-linked gelatin, polyphenols, protein cross-linking enzyme, arbitrary components, and composition in this embodiment are as described in the <Method for Manufacturing the Composition> section above. The protein cross-linking enzyme degradation product is a substance derived from the protein cross-linking enzyme and has lost its enzymatic activity.

[0041] The composition of this embodiment uses cross-linked gelatin, which is cross-linked by a protein cross-linking enzyme, as a raw material, and therefore has improved elasticity. Furthermore, the composition of this embodiment also has improved adhesion. [Example]

[0042] Hereinafter, the present invention will be described in more detail using examples and comparative examples, but the technical scope of the present invention is not limited thereto.

[0043] <Manufacturing of Adhesive> Adhesive is manufactured using the ingredients listed in Tables 1 to 5 below. Details of the ingredients are as follows. • Gelatin (APH200) Product Name: Gelatin APH-200, Manufacturer: Nitta Gelatin Co., Ltd., Gel Strength: 185~215 g, Source: Pigskin, Extraction: Acid-treated • Gelatin (APH150) Product Name: Gelatin APH-150, Manufacturer: Nitta Gelatin Co., Ltd., Gel Strength: 135~165 g, Source: Pigskin, Extraction: Acid-treated • Gelatin (APH250) Product Name: Gelatin APH-250, Manufacturer: Nitta Gelatin Co., Ltd., Gel Strength: 235~265 g, Source: Pigskin, Extraction: Acid-treated • Gelatin (#200) Product Name: Gelatin #200, Manufacturer: Nitta Gelatin Co., Ltd., Gel Strength: 185~215 g, Source: Bovine Bone, Extraction: Alkali-treated • Catechins Product Name: Pharma Foods Delicious Catechins PF-TP80, Manufacturer: Pharma Foods Inc. Glycerin Product Name: Food Additive Glycerin; Manufacturer: Kao Corporation Transglutaminase Product Name: "Activa" (Registered Trademark) TG-K; Manufacturer: Ajinomoto Inc.

[0044] (1. Preparation of raw gelatin) [Step 1] Add 1.5 times the amount of water to the gelatin and allow it to swell for 15-30 minutes. [Step 2] Dissolve the swelled gelatin in a 50°C bath, add a specific amount of transglutaminase, stir, and keep warm to allow the reaction to proceed for a specific time. [Step 3] After the reaction is complete, treat the reactants at 80°C for at least 1 minute to inactivate the transglutaminase.

[0045] [Step 4] Add catechin, glycerol and calcium lactate to the reactants from Step 3 and mix for 5-10 minutes. [Step 5] Transfer the mixture obtained in Step 4 to another container and allow it to dry to obtain raw gum.

[0046] (2. Manufacturing of the rubber) [Step 1] Place the raw rubber obtained above into a heated kneader and mix for several minutes. [Step 2] Add sugar alcohol and flavoring to the softened raw rubber in sequence and mix for several minutes. [Step 3] Mold the mixture obtained in Step 2 to obtain rubber.

[0047] <Evaluation Method> (Shear Viscosity) Following step 3 of "(1. Preparation of Raw Gelatin)" above, water at 60°C was added to a final gelatin concentration of 6.67%, and the mixture was stirred until homogeneous to prepare a sample for shear viscosity measurement. The shear viscosity of the sample was measured using a viscoelasticity measuring apparatus (Anton Paar, MCR-102) and a coaxial double-cylinder system (27 mm). Specifically, the viscosity at the start of the measurement was taken 2 minutes after the shear rate of the 6.67% gelatin solution at a measurement temperature of 60°C was 100 s⁻¹. The results are shown in Tables 1 to 5. Furthermore, the amount and rate of change of shear viscosity recorded in Tables 1 to 5 refer to the amount and rate of change based on the shear viscosity at a reaction time of 0 minutes using transglutaminase.

[0048] (Functional evaluation) The raw rubber obtained in step 5 of “(1. Manufacturing of raw rubber)” above is used as a sample for functional evaluation.

[0049] [Chewing Strength (Elasticity)] The chewing strength (elasticity) of 1.0 g of raw gum after 1 minute of chewing was evaluated by 3 evaluators. Elasticity was evaluated in 10 stages, with evaluation 1 indicating weak elasticity and evaluation 10 indicating strong elasticity. Furthermore, to standardize the evaluation criteria, the elasticity of Comparative Example 4 was set as evaluation 1, and the elasticity of Examples 5-2 was set as evaluation 10. The elasticity was judged to be improved if it exceeded the reaction time of transglutaminase at 0 minutes. Evaluation 7 or above was preferred. The results are shown in Tables 1-5.

[0050] [Adhesion (stickiness)] The adhesion (stickiness) of 1.0 g of chewing gum after 1 minute was evaluated by 3 evaluators. Adhesion was evaluated in 10 stages, with evaluation 1 indicating weaker adhesion and evaluation 10 indicating stronger adhesion. Furthermore, to standardize the evaluation criteria, the adhesion of Comparative Example 4 was set as evaluation 10, and the adhesion of Examples 5-2 was set as evaluation 1. The adhesion was based on the reaction time of transglutaminase being 0 minutes. If it was lower than that, the adhesion was considered to have improved. Evaluation 4 or lower was preferred. The results are shown in Tables 1-5.

[0051] [Table 1] Table 1 Comparative Example 1 Example 1-1 Examples 1-2 Examples 1-3 Comparative Example 2 Example 2-1 Example 2-2 Example 2-3 Comparative Example 3 Example 3-1 Example 3-2 Example 3-3 Gelatin (APH200) (g) 30 30 30 30 30 30 30 30 30 30 30 30 Calcium lactate (g) 1.7 1.7 1.7 1.7 1.4 1.4 1.4 1.4 0.8 0.8 0.8 0.8 Catechins (g) 15 15 15 15 15 15 15 15 15 15 15 15 Glycerin (g) 40 40 40 40 40 40 40 40 40 40 40 40 Water (g) 45 45 45 45 45 45 45 45 45 45 45 45 Transglutaminase (g) 0.4 0.4 0.4 0.4 0.8 0.8 0.8 0.8 1.6 1.6 1.6 1.6 transglutaminase (mass %) 0.3 0.3 0.3 0.3 0.6 0.6 0.6 0.6 1.2 1.2 1.2 1.2 reaction time 0 min 7.5 min 20 min 25 min 0 min 5.0 min 10 min 12.5 min 0 min 2.5 min 5.0 min 7.5 min Shear viscosity [mPa•s] 3.5 3.7 4.5 4.8 3.5 3.7 4.4 4.7 3.5 4.1 4.6 5.0 Shear viscosity change [mPa•s] - 0.2 1 1.3 - 0.2 0.9 1.2 - 0.6 1.1 1.5 Shear viscosity change rate [%) - 5.7 28.6 37.1 - 5.7 25.7 34.3 - 17.1 31.4 42.9 (Sensory assessment) Bite strength (elasticity) 2 3 7 7 2 3 7 9 2 5 7 7 Adhesiveness (stickiness) 7 7 3 4 7 6 3 2 7 5 2 3

[0052] [Table 2] Table 2 Comparative Example 4 Example 4-1 Example 4-2 Example 4-3 Example 4-4 Examples 4-5 Gelatin (APH150) (g) 30 30 30 30 30 30 Calcium lactate (g) 0.8 0.8 0.8 0.8 0.8 0.8 Catechins (g) 15 15 15 15 15 15 Glycerin (g) 40 40 40 40 40 40 Water (g) 45 45 45 45 45 45 Transglutaminase (g) 1.6 1.6 1.6 1.6 1.6 1.6 transglutaminase (mass %) 1.2 1.2 1.2 1.2 1.2 1.2 reaction time 0 min 5.0 min 7.5 min 10 min 12.5 min 15 min Shear viscosity [mPa•s] 3.0 3.5 3.8 4.2 4.5 5.0 Shear viscosity change [mPa•s] - 0.5 0.8 1.2 1.5 2 Shear viscosity change rate [%) - 16.7 26.7 40.0 50.0 66.7 (Sensory assessment) Bite strength (elasticity) 1 2 2 6 7 8 Adhesiveness (stickiness) 10 9 8 3 3 2

[0053] [Table 3] Table 3 Comparative Example 5 Example 5-1 Example 5-2 Gelatin (APH250) (g) 30 30 30 Calcium lactate (g) 0.8 0.8 0.8 Catechins (g) 15 15 15 Glycerin (g) 40 40 40 Water (g) 45 45 45 Transglutaminase (g) 1.6 1.6 1.6 transglutaminase (mass %) 1.2 1.2 1.2 reaction time 0 min 2.5 min 5.0 min Shear viscosity [mPa•s] 4.4 5.1 5.8 Shear viscosity change [mPa•s] - 0.7 1.4 Shear viscosity change rate [%) - 15.9 31.8 (Sensory assessment) Bite strength (elasticity) 6 7 10 Adhesiveness (stickiness) 4 2 1

[0054] [Table 4] Table 4 Comparative Example 6 Example 6-1 Example 6-2 Gelatin (#200) (g) 30 30 30 Calcium lactate (g) 0.8 0.8 0.8 Catechins (g) 15 15 15 Glycerin (g) 40 40 40 Water (g) 45 45 45 Transglutaminase (g) 1.6 1.6 1.6 transglutaminase (mass %) 1.2 1.2 1.2 reaction time 0 min 2.5 min 5.0 min Shear viscosity [mPa•s] 5.0 6.1 8.1 Shear viscosity change [mPa•s] - 1.1 3.1 Shear viscosity change rate [%) - 22.0 62.0 (Sensory assessment) Bite strength (elasticity) 4 7 8 Adhesiveness (stickiness) 6 2 2

[0055] [Table 5] Table 5 Comparative Example 7 Example 7-1 Example 7-2 Gelatin (APH200) (g) 15 15 15 Gelatin (#200) (g) 15 15 15 Calcium lactate (g) 0.8 0.8 0.8 Catechins (g) 15 15 15 Glycerin (g) 40 40 40 Water (g) 45 45 45 Transglutaminase (g) 1.6 1.6 1.6 transglutaminase (mass %) 1.2 1.2 1.2 reaction time 0 min 2.5 min 5.0 min Shear viscosity [mPa•s] 4.2 5.2 6.5 Shear viscosity change [mPa•s] - 1 2.3 Shear viscosity change rate [%) - 23.8 54.8 (Sensory assessment) Bite strength (elasticity) 5 8 8 Adhesiveness (stickiness) 6 3 2

Claims

1. A method for manufacturing a composition, comprising: The steps are as follows: reacting gelatin with a protein cross-linking enzyme to obtain cross-linked gelatin with a shear viscosity higher than that of the above-mentioned gelatin; and reacting the above-mentioned cross-linked gelatin with polyphenols, wherein the protein cross-linking enzyme is a transglutaminase and satisfies all of the following conditions (1) to (3): (1) the shear viscosity of the above-mentioned cross-linked gelatin is 0.7 to 6.0 mPa·s higher than that of the above-mentioned gelatin; (2) the shear viscosity of the above-mentioned cross-linked gelatin is 15 to 90% higher than that of the above-mentioned gelatin; and (3) the shear viscosity of the above-mentioned cross-linked gelatin is 4.4 to 9.0 mPa·s.

2. The manufacturing method of claim 1, wherein the amount of the polyphenols is 30 to 70% by mass, based on the mass of the cross-linked gelatin.

3. The manufacturing method as claimed in claim 1 or 2, wherein the above composition is a food composition.

4. The manufacturing method of claim 3, wherein the above-mentioned food composition is a confectionery composition.

5. The manufacturing method of claim 3, wherein the above-mentioned food composition is a chewable composition.