Tablet-form gel food

Abstract

The purpose of the present invention is to provide a stable tablet-form gel food which is provided with an excellent flavor as a result of suppressing odors originating from the gel supply source, such as the fishy smell typical of fish, that occur in heating during production and in storage after production, and in which the leakage of an oil component is suppressed. Provided is a tablet-form gel food that contains an oil component and a gelling agent, wherein the oil component is a polyunsaturated fatty acid (PUFA), a salt thereof, or an ester thereof, and the oil component content is 0.1 wt% or more of the total amount.

Description

Granular gel food

[0001] The present invention relates to a granular gel food containing an oil component and a method for producing the same.

[0002] Polyunsaturated fatty acids (PUFAs) contained in biological oils such as fish oil and microbial oil are widely used as functional ingredients. Research has been conducted into foods that allow easy intake of PUFAs. For example, a self-emulsifying oil-containing composition containing a glycerin fatty acid ester containing docosahexaenoic acid (DHA) as a constituent fatty acid has been investigated for the purpose of ingesting DHA (Patent Document 1). Furthermore, a jelly-like candy containing gamma-linolenic acid has been investigated to prevent oil leakage during storage (Patent Document 2).

[0003] Meanwhile, in recent years, consumer preferences for food have increased, and there is a growing demand for not only taste and functionality, but also aroma. PUFAs are known to be susceptible to degradation due to oxidation and other factors, and a distinctive odor develops as they deteriorate. Studies have been conducted to suppress odors caused by deterioration in PUFA-containing compositions. For example, mixing vegetable oil with PUFA has been studied (Patent Document 3).

[0004] The production of gelled foods containing PUFAs has also been investigated (Patent Documents 4 to 6).

[0005] JP 2012-46500 A JP 11-56245 A JP 2019-71803 A JP 2008-259519 A JP 7-227227 A JP 2018-46788 A

[0006] Gel foods containing PUFAs and emulsifiers have had the problem of producing a fishy odor due to deterioration of the ingredients caused by heat applied during the manufacturing process and storage after manufacturing. The object of the present invention is to provide a stable granular gel food that has a good flavor and is inhibited from leaking oil components by suppressing odors derived from the source that arise during heating during manufacturing and storage after manufacturing, such as the fishy odor characteristic of fish.

[0007] The present disclosure encompasses the following inventions: [1-1] A granular gel food comprising an oil component and a gelling agent, wherein the oil component is a polyunsaturated fatty acid (PUFA), a salt thereof, or an ester thereof, and the content of the oil component is 0.1% by weight or more of the total.

[0008] [1-2] The granular gel food according to [1-1], wherein the oil component content is 1.0% by weight to 15.0% by weight of the total. [1-3] The granular gel food according to [1-1] or [1-2], wherein the oil component is derived from fish oil. [1-4] The granular gel food according to any one of [1-1] to [1-3], wherein the PUFA comprises EPA or DHA.

[0009] [1-5] The PUFA, its salt, or its ester is a free fatty acid, triglyceride, diglyceride, monoglyceride, C １－６ The granular gel food according to any one of [1-1] to [1-4], wherein the hydroxyl group is an alkyl ester, a cholesterol ester, or a sphingosine ester.

[0010] [1-6] The granular gel food according to any one of [1-1] to [1-5], wherein the PUFA, its salt, or its ester is an ethyl ester of the PUFA. [1-7] The granular gel food according to any one of [1-1] to [1-6], wherein the gelling agent content is 5.0% by weight to 15.0% by weight of the total.

[0011] [1-8] The granular gel food according to any one of [1-1] to [1-7], wherein the gelling agent is selected from gelatin, pectin, carrageenan, agar, and starch. [1-9] The granular gel food according to any one of [1-1] to [1-8], wherein the gelling agent is gelatin.

[0012] [1-10] A granular gel food according to any one of [1-1] to [1-7] and [1-9], which does not contain pectin. [1-11] A granular gel food according to any one of [1-1] to [1-10], which further contains an emulsifier, and the content of the emulsifier in the granular gel food is 0.5% by weight to 1.5% by weight of the total.

[0013] [1-12] The emulsifier is represented by the following formula I: １ -O-(CH ２ -CH(OR ２)-CH ２ O) ｎ -R ３ (I) (wherein, R １ , and R ３ are each independently a hydrogen atom or —(CO)R ４ and R ２ are each independently a hydrogen atom or —(CO)R ４ and R １ , R ２ , and R ３ At least one of the groups is —(CO)R ４ and R ４ are each independently C １２－２０ Alkyl or C １２－２０ alkenyl, １２－２０ The granular gel food according to [1-11], comprising a glycerin fatty acid ester represented by the formula:

[0014] [1-13]-(CO)R ４ [1-14] The granular gel food according to [1-12] or [1-13], wherein the glycerin fatty acid ester represented by formula I contains, as a constituent fatty acid, a fatty acid selected from the group consisting of myristic acid, stearic acid, palmitic acid, lauric acid, and oleic acid.

[0015] [1-15] The granular gel food according to any one of [1-12] to [1-14], wherein the average degree of polymerization of the glycerin fatty acid ester represented by formula I is 6 to 15. [1-16] The granular gel food according to [1-15], wherein the glycerin fatty acid ester represented by formula I is a decaglycerin fatty acid ester. [1-17] The granular gel food according to [1-15], wherein the glycerin fatty acid ester represented by formula I is selected from decaglyceryl oleate, decaglyceryl pentaoleate, polyglyceryl myristate, and polyglyceryl stearate.

[0016] [1-18] The granular gel food according to [1-15], which does not contain sucrose myristate, sucrose stearate, sucrose palmitate, sucrose laurate, or sucrose oleate as an emulsifier. [1-19] The granular gel food according to any one of [1-11] to [1-17], which does not contain a sucrose fatty acid ester as an emulsifier.

[0017] [1-20] The granular gel food according to any one of [1-11] to [1-19], wherein the HLB value of the emulsifier is 0 to 10, 10 to 20, 5 to 15, 5 to 10, 10 to 15, 5 to 9, 8 to 16, 9 to 11, or 11 to 15. [1-21] The granular gel food according to any one of [1-1] to [1-20], further comprising a fruit-derived component, the content of the fruit-derived component being 1.0% by weight to 5.0% by weight of the total.

[0018] [1-22] A granular gel food according to any one of [1-1] to [1-21], further comprising water, the water content of which is 10.0% by weight to 60.0% by weight of the total. [1-23] A granular gel food according to any one of [1-1] to [1-22], further comprising carbohydrates, the carbohydrates comprising sugar and liquid sugar, the carbohydrate content of which is 10.0% by weight to 70.0% by weight of the total.

[0019] [1-24] The granular gel food according to any one of [1-1] to [1-23], further comprising an antioxidant, the content of which is 0.05% by weight to 2.0% by weight of the total. [1-25] The granular gel food according to [1-24], wherein the antioxidant is L-ascorbic acid.

[0020] [1-26] A granular gel food according to any one of [1-1] to [1-25], comprising, based on the total weight of the food, 1.00% to 15.00% fish oil by weight, 5.00% to 15.00% gelatin by weight, 0.50% to 1.50% decaglycerin oleate by weight, 1.00% to 5.00% fruit juice by weight, 2.00% to 40.00% water by weight, 5.00% to 50.00% sugar by weight, 5.00% to 50.00% liquid sugar by weight, and 0.05 to 2.00% L-ascorbic acid by weight.

[0021] [1-27] The granular gel food according to any one of [1-1] to [1-26], wherein the granular gel food is a gummy candy. [1-28] The granular gel food according to any one of [1-1] to [1-27], wherein the granular gel food has a peroxide value of 10 meq / kg or less.

[0022] [1-29] A granular gel food according to any one of [1-1] to [1-28], wherein the peroxide value of the granular gel food immediately after production or after storage at 25°C for 3 days or more after production is 10 meq / kg or less.

[0023] [1-30] A granular gel food according to any one of [1-1] to [1-29], in which no leakage of oil components is observed immediately after production, after storage at 25°C for 30 days or more after production, or after storage at 25°C for 180 days or more after production.

[0024] [1-31] ​​A granular gel food according to any one of [1-1] to [1-25] and [1-27] to [1-30], wherein the amount of the oil component converted into the corresponding PUFA free fatty acid is 0.1% by weight or more of the total.

[0025] [1-32] A granular gel food according to any one of [1-1] to [1-25] and [1-27] to [1-31], wherein the amount of EPA and DHA contained in the oil component converted into the corresponding EPA free fatty acid and DHA free fatty acid is 0.1% by weight or more of the total.

[0026] [1-33] A granular gel food according to any one of [1-1] to [1-32], wherein the amount of oil components contained in one granular gel food converted into the corresponding PUFA free fatty acid is 50 mg or more.

[0027] [1-34] A granular gel food according to any one of [1-1] to [1-33], wherein the amounts of EPA and DHA contained in one grain of the granular gel food, converted into the corresponding EPA free fatty acids and DHA free fatty acids, are 50 mg or more. [1-35] A granular gel food according to any one of [1-1] to [1-34], wherein the weight of one grain of the granular gel food is 2 g or more and 6 g or less.

[0028] [2-1] A method for producing a granular gel food containing a PUFA, comprising: (1) mixing a PUFA, a salt thereof, or an ester thereof with a gelling agent to obtain a mixture; and (2) gelling the mixture obtained in (1) to obtain a granular gel food.

[0029] [2-2] The method according to [2-1], which comprises, before step (1), (3) mixing the PUFA, its salt, or its ester with an emulsifier to obtain a mixture.

[0030] [2-3] The method according to [2-2], wherein the HLB value of the emulsifier is less than 16. [2-4] The method according to any one of [2-1] to [2-3], wherein the mixing in step (1) or step (3) is carried out at a stirring speed of 1000 rpm or less, 300 rpm or less, 100 rpm or less, or 60 rpm or less.

[0031] [2-5] The method according to any one of [2-1] to [2-4], wherein the mixing in step (1) is carried out under gas replacement or reduced pressure in a container where mixing is performed. [2-6] The method according to any one of [2-2] to [2-4], wherein the mixing in step (3) is carried out under gas replacement or reduced pressure in a container where mixing is performed.

[0032] [2-7] The method according to any one of [2-1] to [2-6], wherein the granular gel food is stored at room temperature for 2 days or more after the gelation in step (2). [2-8] The method according to [2-7], wherein the storing is carried out in a shielded container or under light-shielding.

[0033] [2-9] The method according to any one of [2-1] to [2-8], wherein the granular gel food is the granular gel food according to any one of [1-1] to [1-35]. [2-10] A granular gel food obtained by the method for producing a granular gel food according to any one of [2-1] to [2-9].

[0034] [3-1] A method for producing a granular gel food containing PUFA, comprising: (1) obtaining a solution of an emulsifier and a gelling agent by dissolving the emulsifier and the gelling agent in an amphipathic solvent; (2) mixing a PUFA, a salt thereof, or an ester thereof with the emulsifier and the gelling agent to obtain a mixture; and (3) gelling the mixture obtained in (2) to obtain a granular gel food.

[0035] [3-2] The method according to [3-1], wherein a solution of an emulsifier and a gelling agent is prepared by adding a gelling agent to an amphipathic emulsifier solution prepared by dissolving an emulsifier in an amphipathic solvent in (1). [3-3] The method according to [3-1] or [3-2], wherein the amphipathic solvent is ethanol. [3-4] The method according to any one of [3-1] to [3-3], wherein the emulsifier has an HLB value of 8 or more and 16 or less. [3-5] The method according to any one of [3-1] to [3-3], wherein the emulsifier has an HLB value of more than 10.

[0036] [3-6] The method according to any one of [3-1] to [3-5], wherein the mixing in step (1) or step (2) is carried out at a stirring speed of 1000 rpm or less, 300 rpm or less, 100 rpm or less, or 60 rpm or less.

[0037] [3-7] The method according to any one of [3-1] to [3-6], wherein step (1) or step (2) is carried out under gas replacement or reduced pressure in a container. [3-8] The method according to any one of [3-1] to [3-7], wherein the granular gel food is stored at room temperature for 2 days or more after gelation in step (3).

[0038] [3-9] The method according to [3-8], wherein the preservation is carried out in a shielded container or under light-shielding conditions. [3-10] The method according to any one of [3-1] to [3-9], wherein the granular gel food is the granular gel food according to any one of [1-1] to [1-35].

[0039] [3-11] A granular gel food obtained by the method for producing a granular gel food according to any one of [3-1] to [3-10]. [3-12] The method according to any one of [3-1] to [3-10], wherein the ratio of gelling agent to emulsifier in the solution of emulsifier and gelling agent obtained in (1) is 1:3 to 3:1.

[0040] [4-1] A mixture obtained by mixing a PUFA, a salt thereof, or an ester thereof with a gelling agent in the production method according to any one of [2-1] to [2-9]. [4-2] An emulsifier composition obtained by mixing a PUFA, a salt thereof, or an ester thereof with an emulsifier in the production method according to any one of [2-2] to [2-9].

[0041] [4-3] The emulsifier composition according to [4-2], wherein the ratio of the PUFA, its salt, or its ester to the emulsifier is 1:3 to 3:1, and the total content of the oil component and the emulsifier is 50% by weight or more of the total.

[0042] [4-4] An emulsifier composition comprising an oil component and an emulsifier, wherein the oil component is a polyunsaturated fatty acid (PUFA), a salt thereof, or an ester thereof, the ratio of the oil component to the emulsifier is 1:3 to 3:1, and the total content of the oil component and the emulsifier is 50% by weight or more of the total. [4-5] An emulsifier composition according to any of [4-2] to [4-4], which is obtained as an intermediate in the production method according to any of [2-2] to [2-9]. [4-6] An emulsifier composition comprising a gelling agent and an emulsifier, wherein the ratio of the gelling agent to the emulsifier is 1:3 to 3:1, and the total content of the gelling agent and the emulsifier is 50% by weight or more of the total. [4-7] The emulsifier composition according to [4-5], wherein the emulsifier is a decaglycerol fatty acid ester.

[0043] [4-8] The emulsifier composition according to [4-5] or [4-6], wherein the HLB of the emulsifier is from 8 to 16. [4-9] The emulsifier composition according to any one of [4-6] to [4-8], wherein the emulsifier is mixed with an amphipathic solvent and water, followed by heating and mixing with a gelling agent. [4-10] The emulsifier composition according to [4-8], wherein the amphipathic solvent is ethanol. [4-11] The emulsifier composition according to any one of [4-6] to [4-10], obtained as an intermediate in the production method according to any one of [3-1] to [3-10].

[0044] According to one aspect of the present invention, it is possible to provide a stable granular gel food that has a good flavor and is inhibited from leaking oil components.

[0045] According to one aspect of the present invention, a granular gel food comprises an oil component and a gelling agent, the oil component being a polyunsaturated fatty acid (PUFA), a salt thereof, or an ester thereof, and the content of the oil component being 0.1% by weight or more of the total.

[0046] According to one aspect of the present invention, a granular gel food comprises an oil component and a gelling agent, the oil component being a polyunsaturated fatty acid (PUFA), a salt thereof, or an ester thereof, the content of the oil component being 0.1% by weight or more of the total, and the peroxide value (POV) being 10 meq / kg or less.

[0047] According to one aspect of the present invention, a granular gel food comprises an oil component and a gelling agent, the oil component being a polyunsaturated fatty acid (PUFA), a salt thereof, or an ester thereof, the oil component content being 0.1% by weight or more of the total, and no leakage of the oil component is observed immediately after production, after storage at 25°C for 30 days or more after production, or after storage at 25°C for 180 days or more after production.

[0048] According to one aspect of the present invention, a method for producing a granular gel food containing PUFA includes (1) mixing a PUFA, a salt thereof, or an ester thereof with a gelling agent to obtain a mixture, and (2) gelling the mixture obtained in (1) to obtain the granular gel food (Production Method 1).

[0049] According to one aspect of the present invention, a method for producing a granular gel food comprises (1) mixing a PUFA, a salt thereof, or an ester thereof with a gelling agent to obtain a mixture, and (2) gelling the mixture obtained in (1) to obtain a granular gel food, and further comprises, prior to step (1), (3) mixing a PUFA, a salt thereof, or an ester thereof with an emulsifier to obtain a mixture, wherein the mixing in step (1) or step (3) is carried out at a stirring speed of 1000 rpm or less, 300 rpm or less, 100 rpm or less, or 60 rpm or less.

[0050] According to one aspect of the present invention, a method for producing a granular gel food includes: (1) obtaining a solution of an emulsifier and a gelling agent in an amphipathic solvent, (2) mixing a PUFA, a salt thereof, or an ester thereof with the emulsifier gel solution to obtain a mixture; and (3) gelling the mixture obtained in (2) to obtain a granular gel food, in which a gelling agent is added to the amphipathic emulsifier solution in which the emulsifier is dissolved in the amphipathic solvent in (1) to prepare a solution of the emulsifier and gelling agent (production method 2).

[0051] In this specification, the content of fatty acids in a composition is determined based on the fatty acid composition unless otherwise specified. The fatty acid composition can be determined according to conventional methods. Specifically, if the fatty acid in the composition to be measured is not a fatty acid lower alkyl ester, a fatty acid lower alkyl ester obtained by esterifying the fatty acid to be measured using a lower alcohol and a catalyst is used. If the fatty acid in the composition to be measured is a fatty acid lower alkyl ester, the fatty acid to be measured is used as is. The obtained fatty acid lower alkyl ester is then analyzed using gas chromatography as a sample. Peaks corresponding to each fatty acid are identified in the obtained gas chromatography chart, and the peak area of ​​each fatty acid is determined using the Agilent ChemStation integration algorithm (revision C.01.03

[0037] , Agilent Technologies). The peak area is the ratio (area %) of the peak area of ​​each component to the total peak area in a chart analyzed using gas chromatography, thin-layer chromatography / flame ionization detector (TLC / FID), etc., of oils and fats containing various fatty acids as components, and indicates the content ratio of the component of that peak. The area percentage values ​​obtained by the above-mentioned measurement methods can be used interchangeably as the weight percentage values ​​of each fatty acid relative to the total weight of fatty acids in a sample. See the Japan Oil Chemists' Society (JOCS) Standard Methods for Analysis of Fats, Oils, and Related Materials, 2013 Edition, 2.4.2.1-2013, Fatty Acid Composition (FID Constant Temperature Gas Chromatography) and 2.4.2.2-2013, Fatty Acid Composition (FID Programmed Temperature Gas Chromatography). For convenience, values ​​are expressed as "weight percent" in this specification.

[0052] In this specification, the term "process" includes not only an independent process but also a process that cannot be clearly distinguished from other processes as long as the intended effect of the process is achieved. Furthermore, in this specification, the term "to" indicating a range of numerical values ​​indicates a range that includes the numerical values ​​before and after it as the minimum and maximum values, respectively.

[0053] In this specification, the amount of each component in a composition refers to the total amount of each component in the composition unless otherwise specified, unless multiple substances corresponding to each component are present in the composition. In this specification, the terms "less than" or "less than" in relation to percentages refer to a range including 0% or a value that is undetectable by current means, unless a lower limit is specifically stated. Unless otherwise specified, each numerical value disclosed in this specification is rounded to the nearest significant digit.

[0054] [Granular Gel Food] In one aspect of the present invention, a granular gel food refers to a gel-like material composed of a gel matrix containing carbohydrates, gelatin, and an emulsifier. Furthermore, an emulsified granular gel food in one aspect of the present invention is an oil-in-water emulsion in which an oil component containing a PUFA, for example, DHA or EPA, is emulsified in the gel matrix with an emulsifier and gelatin. An oil-in-water emulsion is an emulsion in which oil droplets are dispersed in an aqueous matrix, and the granular gel food of the present invention, which contains oil in a gelatin gel matrix, is an oil-in-water emulsion. Furthermore, for example, when a granular gel food is dissolved in water at room temperature to 50°C, if it can be visually observed that a cloudy, uniform suspension is formed, the granular gel food can be confirmed to be an oil-in-water emulsion.

[0055] According to one aspect of the present invention, the "granular gel food" refers to a granular gel food that can be ingested individually, and an example thereof is gummy candy. In one aspect of the present invention, the weight of one gummy candy is 4 to 6 g.

[0056] In one embodiment of the present invention, the granular gel food has a Brix of 70% to 90%, 75% to 85%, or 80% to 85%. As used herein, "polyunsaturated fatty acid (PUFA)" refers to a PUFA having 20 or more carbon atoms and a divalent or higher valency. Examples include PUFAs having 20 to 22 carbon atoms. Specific examples of PUFAs include eicosatetraenoic acid (ETA) (C20:4,n-3), eicosapentaenoic acid (EPA) (C20:5,n-3), docosapentaenoic acid (DPAn-3) (C22:5,n-3), and docosahexaenoic acid (DHA) (C22:6,n-3). These may be used alone or in combination of two or more.

[0057] According to one aspect of the present invention, the PUFA-containing oil contains DHA, EPA, or a combination thereof in terms of desired functionality. In one embodiment of the present invention, when the PUFA-containing oil contains DHA, EPA, or a combination thereof, the PUFA-containing oil may further contain at least one selected from the group consisting of other polyunsaturated fatty acids and other polyunsaturated fatty acids.

[0058] In one embodiment of the present invention, the oil component is derived from at least one biological oil selected from the group consisting of fish oil and microbial oil. Fish oil and microbial oil may contain a high content of PUFA. Biological oil refers to an oil obtained from biomass. Biological oil may be biological oil derived from a genetically modified organism. The term "biomass" refers to an individual, collection of cells, or mass at a given point in time that has grown in a given area or ecosystem. In addition to fish oil and microbial oil, the PUFA-containing oil may also include raw seafood oil derived from crustaceans or marine animals, as described below.

[0059] Examples of fish oils include lipids such as oils and fats contained in fish, phospholipids, and wax esters. Fish oils include oils derived from fish such as herring, sardine, anchovy, menhaden, pilchard, saury, tuna, bonito, hake, catfish, capelin, redfish, whitefish, mackerel, jackmackerel, yellowtail, sandeel, pout, salmon, pollock, cod, halibut, trout, bluewhitening, sprat, shark, and dogfish, as well as mixtures of these oils.

[0060] Examples of microbial oils include lipids contained in microorganisms, including oils and fats, phospholipids, wax esters, etc. The microorganisms may be lipid-producing microorganisms or microorganisms capable of producing lipids, and examples thereof include algae, fungi, bacteria, fungi, and stramenopiles.

[0061] Examples of algae include the genus Labyrinthulamycota, Thraustochytrium, etc. Examples of fungi include the genus Yarrowia, Candida, Saccharomyces, Schizosaccharomyces, Pichia, etc.

[0062] Examples of bacteria include Agrobacterium, Bacillus, Escherichia, Pseudomonas, and Actinomyces.

[0063] The fungi may include at least one species selected from the group consisting of the genera Mortierella, Conidiobolus, Pythium, Phytophthora, Penicillium, Cladosporium, Mucor, Fusarium, Aspergillus, Rhodotorula, Entomophthora, Echinosporangium, and Saprolegnia. Among these, microorganisms belonging to the genus Mortierella are more preferred. Examples of microorganisms belonging to the genus Mortierella include microorganisms belonging to the subgenus Mortierella, such as Mortierella elongata, Mortierella exigua, Mortierella hygrophila, and Mortierella alpina.

[0064] In one aspect of the present invention, the "oil component" refers to a PUFA, a salt thereof, or an ester thereof, and specifically refers to a free fatty acid, triglyceride, diglyceride, monoglyceride, C １－６ It refers to alkyl esters, cholesterol esters, or sphingosine esters.

[0065] The free fatty acid of the PUFA is a PUFA having 20 or more carbon atoms in the form of a free fatty acid and having a valency of 2 or more. For example, it is a PUFA having 20 to 22 carbon atoms in the form of a free fatty acid. Specific examples include ETA, EPA, DPAn-3, and DHA in the form of a free fatty acid, and preferably EPA or DHA in the form of a free fatty acid. In one aspect of the present invention, the free fatty acid of the PUFA is obtained by hydrolysis of a raw material oil.

[0066] PUFA triglycerides, diglycerides, and monoglycerides are fatty acid esters of glycerol containing PUFA as the constituent fatty acid. In triglycerides, three fatty acid molecules are ester-linked to one glycerol molecule. In diglycerides, two fatty acid molecules are ester-linked to one glycerol molecule. In monoglycerides, one fatty acid molecule is ester-linked to one glycerol molecule. Constituent fatty acids include ETA, EPA, DPAn-3, and DHA, with EPA or DHA being preferred. The binding positions of the fatty acids are classified into sn1, sn2, and sn3 positions by the stereospecifically numbered system based on the Fischer projection of the glycerol backbone. The binding positions of the constituent fatty acids are not particularly limited.

[0067] C of PUFA １－６ The alkyl ester is a methyl ester, ethyl ester, propyl ester, butyl ester, pentyl ester, or hexyl ester of a PUFA. Preferably, it is an ethyl ester of a PUFA, such as the ethyl ester of EPA or DHA.

[0068] Cholesterol esters of PUFAs are obtained by esterifying cholesterol with PUFAs, such as ETA, EPA, DPAn-3, and DHA, with EPA or DHA being preferred.

[0069] Sphingosine esters of PUFAs are obtained by esterifying sphingosine with PUFAs, such as ETA, EPA, DPAn-3, and DHA, with EPA or DHA being preferred.

[0070] In one aspect of the present invention, the oil component can be 0.1 wt% or more, 0.2 wt% or more, 0.4 wt% or more, 1.0 wt% or more, or 1.5 wt% or more relative to the total granular gel food. The oil component can also be 10.0 wt% or less, 5.0 wt% or less, 3.0 wt% or less, 1.0 wt% or less, or 0.5 wt% or less relative to the total granular gel food. The oil component can be present in an amount of 0.1 wt% to 10.0 wt%, 0.2 wt% to 5.0 wt%, or 0.4 wt% to 3.0 wt% relative to the total granular gel food. The higher the PUFA content in the granular gel food, the greater the benefit of the odor-inhibiting effect.

[0071] The content of the oil component in the granular gel food can be obtained as the amount of the oil component converted into the corresponding PUFA free fatty acid.

[0072] In one aspect of the present invention, the "amount of the oil component converted into the corresponding PUFA free fatty acid" refers to the amount of the free fatty acid, triglyceride, diglyceride, monoglyceride, C of the PUFA contained in the oil component. １－６ For alkyl esters, cholesterol esters, or sphingosine esters, it is the total weight of the free fatty acids of the PUFA. １－６ For components that are ester-bonded to PUFAs, such as alkyl esters, cholesterol esters, or sphingosine esters, the weight converted to the weight of free fatty acids is used. The ratio of the weight of the oil component converted to the corresponding PUFA free fatty acid to the weight of the granular gel food is calculated. The weight of the granular gel food is the weight of one piece of the granular gel food, for example, one piece of gummy candy.

[0073] In one aspect of the present invention, the amount of oil components converted to the corresponding PUFA free fatty acids is 0.1% by weight or more, 0.5% by weight or more, 1.0% by weight or more, 2.0% by weight or more, or 4.0% by weight or more of the total.

[0074] In one embodiment of the present invention, the amount of EPA and DHA contained in the oil component, converted into the corresponding EPA free fatty acids and DHA free fatty acids, can be 0.1% by weight or more, 0.5% by weight or more, 1.0% by weight or more, 2.0% by weight or more, or 4.0% by weight or more relative to the total granular gel food. Furthermore, the amount of EPA and DHA contained in the ingredients, converted into the corresponding EPA free fatty acids and DHA free fatty acids, can be 15.0% by weight or less, 10.0% by weight or less, 5.0% by weight or less, 3.0% by weight or less, or 1.0% by weight or less relative to the total granular gel food. The oil component can be present in an amount of 5% to 20% by weight, 7% to 18% by weight, or 10% to 15% by weight relative to the total granular gel food.

[0075] In one embodiment of the present invention, the amount of oil contained in one grain of granular gel food, converted into the corresponding PUFA free fatty acid, can be 30 mg or more, 50 mg or more, 100 mg or more, 150 mg or more, 200 mg or more, or 300 mg or more. Furthermore, the amount of oil contained in one grain, converted into the corresponding PUFA free fatty acid, can be 800 mg or less, 500 mg or less, or 200 mg or less. The amount of oil contained in one grain, converted into the corresponding PUFA free fatty acid, can be 30 mg to 800 mg, 50 mg to 500 mg, or 100 mg to 250 mg.

[0076] In one embodiment of the present invention, the amounts of EPA and DHA contained in one granular gel food product, converted into the corresponding EPA free fatty acids and DHA free fatty acids, can be 30 mg or more, 50 mg or more, 100 mg or more, 200 mg or more, 400 mg or more, or 800 mg or more. Furthermore, the amounts of EPA and DHA contained in one granule, converted into the corresponding EPA free fatty acids and DHA free fatty acids, can be 1000 mg or less, 500 mg or less, or 250 mg or less. The amounts of EPA and DHA contained in one granule, converted into the corresponding EPA free fatty acids and DHA free fatty acids, can be 30 mg to 800 mg, 50 mg to 500 mg, or 100 mg to 200 mg.

[0077] In one aspect of the present invention, the gelling agent is selected from gelatin, pectin, carrageenan, agar, and starch. Gelatin is obtained by heating and denaturing collagen, a protein found in large amounts in animal bones and skin, and is known to be derived from pigs, cows, fish, and other organisms.

[0078] In one aspect of the present invention, the content of gelatin in the granular gel food is not particularly limited as long as the gummy composition has heat resistance and shape retention at 50°C, and is, for example, 2.5% by weight to 20.0% by weight, 4.0% by weight to 15.0% by weight, or 5.0% by weight to 10.0% by weight of the entire granular gel food.

[0079] In one aspect of the invention, the gelling agent does not comprise pectin. In one aspect of the invention, the emulsifier is a compound represented by the following formula I: １ -O-(CH ２ -CH(OR ２ )-CH ２ O) ｎ -R ３ (I) (wherein, R １ , R ２ , R ３ are each independently hydrogen or —(CO)R ４ and R １ , R ２ , R ３ At least one of the groups is —(CO)R ４ and R ４ are each independently C １２－２０ Alkyl or C １２－２０ alkenyl, １２－２０ The alkenyl group contains one or more double bonds, and n is an integer selected from 1 to 20. ４ is selected from the group consisting of myristoyl, stearoyl, palmitoyl, lauroyl, and oleoyl. The glycerin fatty acid ester represented by formula I contains, as a constituent fatty acid, a fatty acid selected from the group consisting of myristic acid, stearic acid, palmitic acid, lauric acid, and oleic acid.

[0080] In one aspect of the invention, the average degree of polymerization of the glycerin fatty acid ester of formula I is 6 to 15, 8 to 13, 9 to 11, or 10. In one aspect of the invention, the emulsifier is selected from decaglyceryl oleate, decaglyceryl pentaoleate, polyglyceryl myristate, and polyglyceryl stearate.

[0081] The content of the emulsifier in the granular gel food of the present invention is not particularly limited as long as the granular gel food has heat resistance and shape retention at 50°C, and is, for example, 0.10% by weight to 2.50% by weight, 0.25% by weight to 2.00% by weight, or 0.50% by weight to 1.50% by weight based on the total weight.

[0082] In one aspect of the invention, the emulsifier does not include sucrose myristate, sucrose stearate, sucrose palmitate, sucrose laurate, or sucrose oleate. In one aspect of the invention, the emulsifier does not include sucrose fatty acid esters.

[0083] In one aspect of the invention, the HLB value of the emulsifier is less than 10 or greater than 10. In one aspect of the invention, the HLB value of the emulsifier is 0 to 10, 10 to 20, 5 to 15, 5 to 10, 10 to 15, 5 to 9, 8 to 16, 9 to 11, 11 to 15. The HLB value is determined by the following general method.

[0084] HLB = 20 x (1 - S / A) A: Acid value of fatty acid S: Saponification value of ester

[0085] In one embodiment of the present invention, the emulsifier is dissolved in an amphiphilic solvent and mixed with the gelling agent or oil component as an amphiphilic emulsifier solution. In one embodiment of the present invention, the amphiphilic solvent is an alcohol, such as ethanol or propanol, preferably ethanol.

[0086] In one aspect of the present invention, fruit-derived components are obtained from fruits and fruit-derived products. Examples of fruits include strawberries, oranges, mangoes, grapes, white grapes, and cherries. More specifically, examples include fresh fruits, dried fruits, fruit juice, juice pomace, and peels. Extracts obtained by solvent extraction of fresh fruits, dried fruits, juice pomace, and peels are also included in fruit-derived products. Furthermore, powders obtained by drying and optionally pulverizing fruit juice, juice pomace, and peels, as well as powders obtained by drying extracts obtained by solvent extraction of fresh fruits, dried fruits, juice pomace, and peels, are also used as fruit-derived components in one aspect of the present invention.

[0087] In one aspect of the present invention, carbohydrates are the main constituent of the gel matrix. In one aspect of the present invention, examples of carbohydrates include sugar, granulated sugar, liquid sugar, starch syrup, glucose, high fructose liquid sugar, reduced maltose, reduced starch syrup, maltitol, sorbitol, xylitol, erythritol, trehalose, palatinose, reduced palatinose, etc. These carbohydrates are not particularly limited and can be used alone or in combination of two or more.

[0088] In one aspect of the present invention, the carbohydrate content in the granular gel food is, for example, 5.00% to 60.00% by weight, 20.00% to 75.00% by weight, or 10.00% to 70.00% by weight based on the total weight. In one aspect of the present invention, the granular gel food can contain an antioxidant to suppress the deterioration of PUFAs. Examples of antioxidants include vitamin C, vitamin E, tea extract, and bayberry extract. In one aspect of the present invention, vitamin C, tea extract, bayberry extract, etc. can be used as the water-soluble antioxidant.

[0089] In one aspect of the present invention, the content of the antioxidant is 0.01% to 10.00% by weight, 0.05% to 4.00% by weight, or 0.30% to 2.00% by weight of the total particulate gel food.

[0090] In addition to the antioxidant, the granular gel food of the present invention may optionally contain ingredients such as organic acids, coloring agents, oils and fats, sweeteners, stabilizers such as polysaccharides, glycerin, fruit juice, dairy products, coffee, tea, plant extracts, functional ingredients, etc. By appropriately selecting these ingredients to adjust the physical properties and flavor, it is possible to impart a wide range of palatability to the granular gel food.

[0091] In one aspect of the present invention, the water content in the granular gel food of the present invention is a preferred amount for achieving heat resistance and shape retention at 50°C, and is 2.00% by weight to 30.00% by weight, 3.00% by weight to 20.00% by weight, or 5.00% by weight to 15.00% by weight.

[0092] In one embodiment of the present invention, the granular gel food contains, based on the total weight, 1.00% to 15.00% fish oil, 5.00% to 15.00% gelatin, 0.50% to 1.50% decaglycerin oleate, 1.00% to 5.00% fruit juice, 2.00% to 40.00% water, 5.00% to 50.00% sugar, 5.00% to 50.00% liquid sugar, and 0.05 to 2.00% L-ascorbic acid.

[0093] In one aspect of the present invention, the peroxide value (POV) of the PUFA-containing granular gel food may be 10 meq / kg or less. By producing a low-POV PUFA-containing granular gel food with a POV of 10 meq / kg or less, the odor specific to the source of the PUFA-containing granular gel food can be further suppressed and stably maintained. From the viewpoint of the sustainability of the odor-suppressing effect, the POV of the PUFA-containing granular gel food can be 7.0 meq / kg or less, 3.0 meq / kg or less, 2.0 meq / kg or less, or 1.0 meq / kg or less. The POV is determined in accordance with the Japan Oil Chemists' Society (JOCS) Standard Methods for Analysis of Fats, Oils, and Related Compounds, 2013 Edition, 2.5.2.1. PUFA-containing granular gel foods with a POV of 10 meq / kg or less can be obtained by the method for producing a granular gel food of the present invention. The method for producing the granular gel food of the present invention may include a predetermined purification process including at least a deodorization process. There is no particular restriction on the lower limit of the POV, and it may be, for example, the detection limit of this measurement method.

[0094] In one embodiment of the present invention, the POV of the granular gel food immediately after production or after storage at 25°C for 3 days or more after production is 10 meq / kg or less, 7.0 meq / kg or less, or 3.0 meq / kg or less.

[0095] In one aspect of the present invention, no leakage of oil components is observed in the granular gel food immediately after production, after storage at 25°C for 30 days or more after production, or after storage at 25°C for 180 days or more after production. The PUFA-containing granular gel food is preferably made of deodorized oil in terms of the durability of the odor-suppressing effect. The deodorized oil can be confirmed by sensory evaluation to determine whether the deodorized oil has a suppressed odor, or, in the case of a commercially available product, by product information.

[0096] [Method for Producing Granular Gel Food] The present invention provides a method for producing a stable granular gel food with a good flavor and reduced leakage of oil components. The granular gel food of the present invention is required to stably retain a specific amount of oil component within the granular gel food without leakage. In one aspect of the present invention, the oil component is uniformly dispersed in a solution to achieve stable retention of the oil component. In one aspect of the present invention, when the HLB value of the emulsifier is high, for example, an HLB value greater than 10, a granular gel food with reduced oil leakage can be obtained by first dissolving the emulsifier in an amphipathic solvent and mixing it with a gelling agent, and then mixing it with the oil component. In one aspect of the present invention, when the HLB value of the emulsifier is low, for example, an HLB value less than 10, a granular gel food with reduced oil leakage can be obtained by mixing the oil component with the emulsifier and then mixing it with the gelling agent. In one aspect of the present invention, a granular gel food with reduced oil leakage can be obtained by adding the oil component and emulsifier separately to the gelling agent without pre-mixing them.

[0097] In one aspect of the present invention, a method for producing a granular gel food containing PUFA (production method 1) includes (1) mixing a PUFA, a salt thereof, or an ester thereof with a gelling agent to obtain a mixture, and (2) gelling the mixture obtained in (1) to obtain a granular gel food, and includes, prior to step (1), (3) mixing the PUFA, a salt thereof, or an ester thereof with an emulsifier to obtain a mixture, and may include other steps as necessary. In one aspect of the present invention, intermediate 1 can be used as the mixture obtained in step (1) of production method 1.

[0098] In one embodiment of the present invention, a method for producing a granular gel food containing PUFA (production method 2) includes: (1) dissolving an emulsifier and a gelling agent in an amphipathic solvent to obtain an emulsifier and gelling agent solution; (2) mixing a PUFA, a salt thereof, or an ester thereof with the emulsifier gel solution to obtain a mixture; and (3) gelling the mixture obtained in (2) to obtain a granular gel food. In step (1), the gelling agent is added to the amphipathic emulsifier solution obtained by dissolving the emulsifier in the amphipathic solvent to prepare the emulsifier and gelling agent solution. In one aspect of the present invention, in step (1), the emulsifier may be mixed with the amphipathic solvent and water, and then heated to mix with the gelling agent. In one aspect of the present invention, intermediate 2 can be used as the emulsifier and gelling agent solution obtained in step (1) of production method 2.

[0099] The mixing in step (1) or (3) of Production Method 1 of the present invention and step (1) or (2) of Production Method 2 of the present invention are carried out until the entire mixture is homogeneous. The mixing in step (1) or (3) of Production Method 1 of the present invention and step (1) or (2) of Production Method 2 of the present invention are carried out at a stirring speed of 1000 rpm or less, 300 rpm or less, 100 rpm or less, or 60 rpm or less. In one aspect of the present invention, the mixing is carried out manually using a silicone spatula.

[0100] The mixing in step (1) or (3) of Production Method 1 of the present invention and step (1) or (2) of Production Method 2 are carried out under gas replacement or reduced pressure in a container where mixing is performed. In one aspect of the present invention, the mixing in step (1) or (3) of Production Method 1 and step (1) or (2) of Production Method 2 are carried out under a pressure of 10 MPa or less, 5 MPa or less, or 1 MPa or less, respectively. Furthermore, in one aspect of the present invention, the mixing in step (1) or (3) of Production Method 1 and step (1) or (2) of Production Method 2 are carried out at 20°C or higher, 40°C or higher, or 80°C or higher, and 120°C or lower, 100°C or lower, or 90°C or lower, respectively. In one aspect of the present invention, the gas in a container where mixing in step (1) or (3) of Production Method 1 and mixing in step (1) or (2) of Production Method 2 are carried out is replaced with nitrogen gas.

[0101] In one aspect of the present invention, the granular gel food is stored at room temperature for 2 days or more, 10 days or more, or 180 days or more after gelation in step (2) of production method 1 or step (3) of production method 2. The granular gel food is stored in a shielded container or protected from light.

[0102] In one aspect of the present invention, the granular gel food obtained in step (2) of production method 1 or step (3) of production method 2 is poured into a mold (such as a starch mold or a silicone mold) and dried to a desired moisture content to obtain a granular gel food of the desired shape.

[0103] The resulting granular gel food products of various shapes may be removed from the molds and, if desired, coated with a glossing agent or various sugars. Examples of glossing agents include vegetable waxes such as carnauba wax, beeswax, shellac, and paraffin wax. Vegetable oils and fats may also be used. Examples of sugars used for coating include sugar, glucose, maltitol, sorbitol, xylitol, erythritol, trehalose, reduced palatinose, powdered wafers, and starch.

[0104] The mold is preferably a starch mold, which has high drying efficiency. A starch mold is a shallow, flat container filled with cornstarch powder, which is then cut out to create a depression.

[0105] The granular gel food of the present invention can be obtained in this manner. The granular gel food of the present invention is easy to ingest even without water and is suitable as a supplement that anyone can easily take anywhere. Furthermore, since DHA and / or EPA are emulsified in the gel matrix as an oil-in-water type, they are highly dispersible in water and are expected to be highly absorbable in the body.

[0106] [Emulsifier Composition Intermediate] In one aspect of the present invention, an emulsifier composition containing an oil component and an emulsifier is obtained as an intermediate (intermediate 1) during the process of producing a granular gel food. Intermediate 1 can be obtained by mixing a PUFA, a salt thereof, or an ester thereof with a gelling agent in step (1) of production method 1. In one aspect of the present invention, an emulsifier composition containing a gelling agent and an emulsifier is obtained as an intermediate (intermediate 2) during the process of producing a granular gel food. Intermediate 2 can be obtained by adding a gelling agent to an amphipathic emulsifier solution in which an emulsifier is dissolved in an amphipathic solvent in step (1) of production method 2. In one aspect of the present invention, a granular gel food is produced using intermediate 1 or 2 in the production method of the present invention. For example, intermediate 1 is used in production method 1, and intermediate 2 is used in production method 2.

[0107] In one aspect of the present invention, the ratio of PUFA, its salt, or its ester to emulsifier in the emulsifier composition, such as intermediate 1, is 1:3 to 3:1, 1:2.5 to 2.5:1, 1:2 to 2:1, or 1:1.5 to 1.5:1. In one embodiment of the present invention, the total content of the oil component and emulsifier in intermediate 1 is 50% by weight or more, 60% by weight or more, 70% by weight or more, 80% by weight or more, or 90% by weight or more of the total.

[0108] In one aspect of the invention, the ratio of gelling agent to emulsifier in the emulsifier composition, e.g., intermediate 2, is 1:3 to 3:1, 1:2.5 to 2.5:1, 1:2 to 2:1, or 1:1.5 to 1.5:1. In one aspect of the invention, the combined content of gelling agent and emulsifier in intermediate 2 is 50% by weight or more, 60% by weight or more, 70% by weight or more, 80% by weight or more, or 90% by weight or more of the total.

[0109] In one aspect of the present invention, the emulsifier composition contains as an emulsifier a compound represented by the following formula I: １ -O-(CH ２ -CH(OR ２ )-CH ２ O) ｎ -R ３ (I) (wherein, R １ , R ２ , R ３are each independently hydrogen or —(CO)R ４ and R １ , R ２ , R ３ At least one of the groups is —(CO)R ４ and R ４ are each independently C １２－２０ Alkyl or C １２－２０ alkenyl, １２－２０ The alkenyl group contains one or more double bonds, and n is an integer selected from 1 to 20. ４ is selected from the group consisting of myristoyl, stearoyl, palmitoyl, lauroyl, and oleoyl. The glycerin fatty acid ester represented by formula I contains, as a constituent fatty acid, a fatty acid selected from the group consisting of myristic acid, stearic acid, palmitic acid, lauric acid, and oleic acid.

[0110] In one aspect of the present invention, the average degree of polymerization of the glycerin fatty acid ester represented by formula I is 6 to 15, 8 to 13, 9 to 11, or 10. In one aspect of the present invention, the emulsifier included in the emulsifier composition is a decaglycerin fatty acid ester, for example, selected from decaglyceryl oleate, decaglyceryl pentaoleate, polyglyceryl myristate, and polyglyceryl stearate.

[0111] In one aspect of the present invention, the HLB value of the emulsifier contained in the emulsifier composition is less than 10 or greater than 10. In one aspect of the present invention, the HLB value of the emulsifier contained in the emulsifier composition is 0 to 10, 10 to 20, 5 to 15, 5 to 10, 10 to 15, 5 to 9, 8 to 16, 9 to 11, or 11 to 15. In one aspect of the present invention, the HLB of the emulsifier is 8 or more and 16 or less.

[0112] In one aspect of the invention, an emulsifier composition, such as Intermediate 2, is obtained by mixing an emulsifier with an amphipathic solvent and water, followed by warming and mixing with a gelling agent. In one aspect of the invention, the amphipathic solvent is an alcohol, such as ethanol or propanol, preferably ethanol.

[0113] The main reasons why consumers are unable to continue taking commercially available supplements every day include the inconvenience of taking them and forgetting to take them, but being able to take nutritional ingredients in a delicious way, like the granular gel food of the present invention, is a huge advantage in terms of making it enjoyable to continue taking them every day.

[0114] The present disclosure will be described in detail below with reference to examples. However, the present disclosure is not limited thereto. Unless otherwise specified, "%" is based on mass (weight). The HLB values ​​of the emulsifiers used in the examples are published values ​​from each manufacturer.

[0115] [Example 1a] The stirring method for mixing fish oil and an emulsifier was changed, and the differences in the sensory evaluation and POV of the resulting granular gel food were confirmed. Gummies were produced by the following method, and sensory evaluation and POV analysis were carried out.

[0116] The fish oil used was "DD Oil Type 2B-S" (manufactured by Nippon Suisan Kaisha), a refined fish oil made from sardine oil that was degummed, deacidified, and bleached, concentrated by enzymatic treatment using lipase (an enzyme), then subjected to molecular distillation and deodorization by steam distillation. This fish oil had a POV of 0.1 meq / kg to 0.3 meq / kg. This fish oil contained 20% by weight or less of saturated fatty acids, 28% by weight or more of EPA, 12% by weight or more of DHA, and 50% by weight or more of n-3 polyunsaturated fatty acids.

[0117] (1) Preparation of Gelatin Solution 29.4 g of gelatin (Gelatin APH-250; manufactured by Nitta Gelatin Co., Ltd.) was placed in a 200 ml container, and 70 ml of water at 25°C was added, followed by swelling in the water for 30 minutes. The swollen gelatin was placed in a water bath and left for 10 minutes. Subsequently, the gelatin was dissolved while stirring at 50 rpm, and the mixture was heated to 70°C for 5 minutes or less to obtain a gelatin solution.

[0118] (2) Preparation of sugar solution: 76.3 g of liquid sugar (Korso Syrup H (65) 75C, manufactured by Nippon Corn Starch Co., Ltd.) and 106.9 g of granulated sugar (granulated sugar, manufactured by Mitsui Sugar Co., Ltd.) were placed in a 1000 ml container, and 160 ml of purified water was added. The resulting mixture was heated to 100°C for 5 minutes or less to dissolve the liquid sugar and granulated sugar, thereby obtaining a sugar solution.

[0119] (3) Preparation of Gel Food Solution The entire amount of the sugar solution obtained in (2) was added to the entire amount of the gelatin solution obtained in (1), and the mixture was mixed for 2 minutes at 200 rpm at a liquid temperature of 90°C until the mixture was homogenous. A total of 22 g of ascorbic acid, fruit juice, and citric acid was added to the mixture, and the mixture was mixed for 2 minutes at a liquid temperature of 80°C until the mixture was homogenous, to obtain a gel food solution.

[0120] (4) Preparation of a mixture of fish oil and emulsifier: The fish oil and emulsifier were each heated in a water bath at 40°C before mixing. 32.1 ml of fish oil (DD Oil Type 2B-S, manufactured by Nissui Corporation) and 3.2 g of emulsifier (Ryoto Polyglycerol O-50D, manufactured by Mitsubishi Chemical Corporation) were weighed into a circular container with a diameter of 15 cm and a depth of 10 cm. Using a 30 cm long silicone spatula, the mixture was mixed along the edge of the circular container at a liquid temperature of 40°C at 50 revolutions per minute, taking care not to introduce air bubbles, for 5 minutes until the mixture was uniform, to obtain a mixture (liquid) of fish oil and emulsifier.

[0121] (5) Preparation of Gummies The entire gel food solution prepared in (3) was combined with the entire mixture of fish oil and emulsifier prepared in (4) and mixed at 75°C and 200 rpm until the mixture was uniform. The uniformity was confirmed by the absence of visible color variations and oil droplets. The mixture was then degassed three times for 10 seconds using a degassing device (small vacuum packaging machine, manufactured by Furukawa Seisakusho Co., Ltd.) while stirring at 70°C and 200 rpm to remove air bubbles. The uniformity was confirmed by the absence of visible air bubbles.

[0122] [Example 1b] Preparation of Gummies Without Preparing a Mixture of Fish Oil and Emulsifier (1b) (1) was carried out in the same manner as in [Example 1a]. (2b) (2) To the sugar solution in step (2), 10.7 g of emulsifier solution (composition: 30% glycerin fatty acid ester, 65% water, 5% ethanol, Ryoto Polyglycerol O-50D, manufactured by Mitsubishi Chemical Corporation) was added, and the mixture was mixed at a liquid temperature of 75°C at 200 rpm until the mixture was uniform.

[0123] (3b) The entire amount of the sugar solution containing the emulsifier obtained in (2b) was added to the entire amount of the gelatin solution obtained in (1), and the mixture was mixed for 2 minutes at 90°C and 200 rpm until the mixture was uniform. A total of 22 g of ascorbic acid, fruit juice, and citric acid was added to the mixture, and the mixture was mixed for 2 minutes at 80°C until the mixture was uniform, yielding a gel food solution. (4b) The fish oil was heated in a water bath at 40°C before mixing.

[0124] (5b) Preparation of Gummies The entire gel food solution prepared in (3b) was added to 32.1 ml of heated fish oil (DD Oil Type 2B-S, manufactured by Nissui Co., Ltd.), and the mixture was mixed at a liquid temperature of 75 ° C and 200 rpm until the mixture was uniform. The uniformity of the mixture was confirmed by the absence of visible color variations and oil droplets. The mixture was then degassed for 10 seconds three times using a degassing device (small vacuum packaging machine, manufactured by Furukawa Seisakusho Co., Ltd.) while stirring at a liquid temperature of 70 ° C and 200 rpm to remove air bubbles. The uniformity of the mixture was confirmed by the absence of visible air bubbles.

[0125] Thereafter, gummy candies (each 4 g) were prepared according to a conventional method. For the method of preparing gummy candies, see, for example, Japanese Patent Application Laid-Open No. 2015-100304. The results are shown in Table 3.

[0126] (6) Measurement of POV of Gummies The gummy candies prepared in (5) were extracted immediately after preparation, and after storage in a sealed container protected from light at 35°C for 2, 3, or 4 weeks, according to standard methods, and the POV of the extracts was measured. The extraction may include, for example, homogenizing the sample in a solvent containing a hydrophilic solvent, a lipophilic solvent, and an amphipathic solvent, extracting oil-soluble components with an organic solvent, and washing with salt water. For example, the extraction may be performed by adding water, ethanol, and diethyl ether to the sample, homogenizing, extracting the resulting mixture with petroleum ether, and washing three times with a 6% aqueous sodium chloride solution. The POV was measured according to the method described in Section 2.5.2.1 of the Japan Oil Chemists' Society (JOCS) Standards for the Analysis of Fats, Oils, and Related Materials, 2013 Edition. The results are shown in Table 1.

[0127]

[0128] Example 2: The gummy candies prepared in Example 1a were subjected to sensory evaluation of fishy odor and oxidized odor immediately after preparation, and after storage in a sealed container protected from light at 35°C for 2, 4, or 6 weeks. The oxidized fish odor is known to be caused by, for example, 2,4-heptadienal (Annu. Rev. Food Sci. Technol. 2018. 9:209-26). Comparative Example 1 was prepared by stirring at a speed of 3000 rpm, not 200 rpm, for 5 to 30 minutes during the step of preparing the mixture of fish oil and emulsion in (4) of Example 1.

[0129] Four specially trained panelists were selected to conduct the sensory evaluation. They were able to correctly distinguish and describe the types of fishy and oxidized odors and had normal olfactory abnormalities. The selected panelists were first trained in advance to ensure consistency in their evaluations of fishy and oxidized odors. For the pre-training, "Imark (registered trademark) S" (manufactured by Nissui Co., Ltd.), a soft drink containing refined fish oil, was used. Immediately after production, after 2 months of storage at 25°C, after 3 months of storage, after 4 months of storage, and after 5 months of storage, the "Imark S" was placed side by side for sensory evaluation. Evaluation was performed on a 5-point scale, with the fishy and oxidized odors scored as follows: 5 points immediately after production, 4 points after 2 months of storage, 3 points after 3 months of storage, 2 points after 4 months of storage, and 1 point after 5 months of storage. These evaluations were used as the evaluation criteria.

[0130] 5: The odor is suppressed and is completely unnoticeable. 4: The odor is slightly noticeable. 3: The odor is noticeable but not unpleasant. 2: The odor is noticeable and somewhat unpleasant, but is acceptable as a product. 1: Unpleasant odor.

[0131] After confirming that all panelists were able to correctly evaluate according to the evaluation criteria, a sensory evaluation of the gummies was conducted, and each panelist assigned a score to each sample according to the evaluation criteria that they judged to be the most similar. The results are shown in Table 3. In Comparative Example 1, all samples corresponding to those stored at 35°C for two weeks were scored as 1, and therefore it was estimated that all results after four and six weeks of storage would also be 1. Therefore, sensory evaluation was not conducted after four and six weeks of storage.

[0132] As shown in Table 2, the gummy candy obtained in Example 1 had high evaluation standards immediately after production and after storage at 35°C for 2 weeks, 4 weeks, and 6 weeks, meaning that it had little fishy and / or oxidized odor and was highly palatable.

[0133]

[0134] Example 3: Study of Emulsifiers. Gummies were prepared using the method of Example 1, with the emulsifier changed and other conditions kept the same. The prepared gummy candies were measured for oil leakage immediately after preparation and for those sealed and stored at 35°C for two days in a light-shielded container using a pressure tester (Pressure Tester PS3300, manufactured by M's Co., Ltd.). A load of 17 kg was applied to the gummy candies for one minute at 25°C, and the presence or absence of oil leakage was examined. Oil leakage was assessed by placing the gummy candies on a paper towel immediately after the load was applied. If an oil stain larger than the size of the gummy was observed on the paper towel, it was judged as having significant oil leakage (×); if an oil stain smaller than the size of the gummy was observed, it was judged as having oil leakage (△); and if no oil stain was observed on the paper towel, it was judged as having no oil leakage (◯). The results are shown in the upper row of Table 3, Tables 4, and 5. In addition, when the decaglycerin fatty acid ester used in this example, which has an HLB of 7, was used, and the fish oil and decaglycerin fatty acid ester were separately added to the gel food solution and mixed in step (5) to produce gummies without preparing a mixed solution with the fish oil by carrying out step (4) above, the gummies could not be produced well and leakage of oil and fat was observed. The results are shown in the lower part of Table 3.

[0135]

[0136]

[0137]

[0138] Example 4 After carrying out the same steps (1) to (3) as in Hydrophilic Emulsifier Example 1, steps (4) and thereafter were carried out as follows.

[0139] (4) Preparation of sugar and emulsifier: 323 g of emulsifier was dissolved in 485 ml of 8.3% ethanol solution at 50°C to prepare an emulsifier ethanol solution. 10.5 g of emulsifier ethanol solution was added to the entire sugar solution prepared in (2), and the mixture was stirred at 200 rpm at a liquid temperature of 95°C until the entire mixture was homogenous, to prepare a sugar and emulsifier solution. The homogenization of the entire mixture was confirmed by the absence of visible color unevenness.

[0140] (5) Preparation of Gummies The entire amount of the gelatin solution prepared in (1) was added to the entire amount of the sugar and emulsifier solution prepared in (4), and the mixture was mixed for 2 minutes at 90°C and 200 rpm until uniform. A total of 20 g of ascorbic acid, fruit juice, and citric acid was added, and the mixture was mixed for 2 minutes at 80°C until uniform, to obtain a gel food solution. 32.1 ml of purified fish oil was added to the mixture, and the mixture was mixed at 75°C and 200 rpm until uniform. Uniformity was confirmed by the absence of visible color unevenness and oil droplets. The mixture was then degassed three times for 10 seconds using a degassing device (small vacuum packaging machine, manufactured by Furukawa Seisakusho Co., Ltd.) while stirring at 70°C and 200 rpm to remove air bubbles. Uniformity was confirmed by the absence of visible air bubbles.

[0141] Thereafter, gummies were prepared according to a conventional method. The obtained gummies were checked for leakage of oil and fat in the same manner as in Example 3. The results are shown in Table 6. Note that when gummies were prepared by the method of Example 1 without dissolving the decaglycerin fatty acid ester used in this example in ethanol, the gummies could not be prepared successfully.

[0142]

[0143] As shown in Table 3, emulsifiers with a high average degree of glycerin polymerization or a low HLB were found to be effective in the case of unsaturated fatty acids. As shown in Table 4, emulsifiers with a low HLB were found to be effective in the case of saturated fatty acids.

[0144] A comparison of Tables 3 and 4 shows that emulsifiers with a high degree of unsaturation in the fatty acid moiety bonded to the glycerin moiety in the glycerin fatty acid ester or a high average degree of polymerization of glycerin are more effective. Emulsifiers with a low average degree of polymerization of glycerin resulted in a large amount of oil leakage.

[0145] A comparison of Tables 3, 4, and 5 shows that emulsifiers with a glycerin skeleton have a superior effect. A comparison of Tables 3, 4, and 6 shows that when the HLB of the emulsifier is high, preparing an ethanol solution of the emulsifier in advance has a superior effect.

Claims

1. A granular gel food comprising an oil component and a gelling agent, wherein the oil component is a polyunsaturated fatty acid (PUFA), its salt, or its ester, and the oil component content is 0.1% by weight or more of the total.

2. The particulate gel food of claim 1, wherein the PUFA comprises EPA or DHA.

3. A granular gel food according to claim 1 or 2, wherein the PUFA, its salt, or its ester is an ethyl ester of the PUFA.

4. A granular gel food according to any one of claims 1 to 3, wherein the gelling agent content is 5.00 to 15.00% by weight of the total.

5. A granular gel food according to any one of claims 1 to 4, wherein the gelling agent is selected from gelatin, pectin, carrageenan, agar, and starch.

6. A granular gel food according to any one of claims 1 to 5, further comprising an emulsifier, the content of which is 0.50% to 1.50% by weight of the total.

7. The emulsifier is of the following formula I: １ -O-(CH ２ -CH(OR ２ )-CH ２ O)n-R ３ (I) (wherein, R １ , and R ３ are each independently a hydrogen atom or —(CO)R ４ and R ２ are each independently a hydrogen atom or —(CO)R ４ and R １ , R ２ , and R ３ At least one of the following is -(CO)R ４ and R ４ are each independently C １２－２０ Alkyl or C １２－２０ alkenyl, １２－２０ The granular gel food according to claim 6, comprising a glycerin fatty acid ester represented by the following formula: wherein alkenyl contains one or more double bonds, and n is an integer selected from 1 to 20.

8. A granular gel food according to any one of claims 1 to 7, comprising, based on the total weight, 1.00 to 15.00% by weight of fish oil, 5.00 to 15.00% by weight of gelatin, 0.50 to 1.50% by weight of decaglycerin oleate, 1.00 to 5.00% by weight of fruit juice, 2.00 to 40.00% by weight of water, 5.00 to 50.00% by weight of sugar, 5.00 to 50.00% by weight of liquid sugar, and 0.05 to 2.00% by weight of L-ascorbic acid.

9. A granular gel food according to any one of claims 1 to 8, wherein the granular gel food has a peroxide value of 10 meq / kg or less.

10. A granular gel food according to any one of claims 1 to 9, wherein the peroxide value of the granular gel food immediately after production or after storage at 25°C for 3 days or more after production is 10 meq / kg or less.

11. A granular gel food according to any one of claims 1 to 7 and claims 9 to 10, wherein the amount of oil component converted into the corresponding PUFA free fatty acid is 0.1% by weight or more of the total.

12. A method for producing a granular gel food containing a PUFA, comprising: (1) mixing a PUFA, a salt thereof, or an ester thereof with a gelling agent to obtain a mixture; and (2) gelling the mixture obtained in (1) to obtain a granular gel food.

13. The method of claim 12, further comprising, prior to step (1), (3) mixing the PUFA, its salt, or its ester with an emulsifier to obtain a mixture.

14. The method according to claim 12 or 13, wherein the particulate gel food is stored at room temperature for two days or more after gelation in step (2).

15. The method of claim 14, wherein said storing is performed in a shielded container or protected from light.

16. A method for producing a granular gel food containing PUFA, comprising: (1) dissolving an emulsifier and a gelling agent in an amphipathic solvent to obtain a solution of the emulsifier and gelling agent; (2) mixing a PUFA, a salt thereof, or an ester thereof with the emulsifier gel solution to obtain a mixture; and (3) gelling the mixture obtained in (2) to obtain a granular gel food.

17. The method according to claim 16, wherein in (1), a gelling agent is added to an amphiphilic emulsifier solution prepared by dissolving an emulsifier in an amphiphilic solvent to prepare a solution of the emulsifier and gelling agent.

18. The method of claim 16 or 17, wherein the amphiphilic solvent is ethanol.

19. The method according to any one of claims 16 to 18, wherein the mixing in step (1) or step (2) is carried out at a stirring speed of 1000 rpm or less, 300 rpm or less, 100 rpm or less, or 60 rpm or less.

20. The method according to any one of claims 12 to 19, wherein the granular gel food is a granular gel food according to any one of claims 1 to 11.

21. An emulsifier composition comprising an oil component and an emulsifier, wherein the oil component is a polyunsaturated fatty acid (PUFA), a salt thereof, or an ester thereof, the ratio of the oil component to the emulsifier is 1:3 to 3:1, and the total content of the oil component and the emulsifier is 50% by weight or more of the total.

22. The emulsifier composition according to claim 21, which is an intermediate obtained by the method according to any one of claims 12 to 15.

23. An emulsifier composition comprising a gelling agent and an emulsifier, wherein the ratio of gelling agent to emulsifier is 1:3 to 3:1, and the total content of gelling agent and emulsifier is 50% by weight or more of the total.

24. The emulsifier composition according to claim 23, which is an intermediate obtained in the process according to any one of claims 16 to 19.

25. The emulsifier composition of claim 23, wherein the emulsifier is a decaglycerol fatty acid ester.

26. The emulsifier composition according to claim 21 or 23, wherein the HLB of the emulsifier is 8 or more and 16 or less.

27. The emulsifier composition according to any one of claims 23 to 26, wherein the emulsifier is mixed with an amphiphilic solvent and water, and then heated and mixed with a gelling agent.

28. The emulsifier composition of claim 27, wherein the amphiphilic solvent is ethanol.

29. A granular gel food obtained by the method for producing a granular gel food according to any one of claims 12 to 20.

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