JP6950999B1 - グミ状可食性組成物及びその製造方法 - Google Patents
グミ状可食性組成物及びその製造方法 Download PDFInfo
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- JP6950999B1 JP6950999B1 JP2020213134A JP2020213134A JP6950999B1 JP 6950999 B1 JP6950999 B1 JP 6950999B1 JP 2020213134 A JP2020213134 A JP 2020213134A JP 2020213134 A JP2020213134 A JP 2020213134A JP 6950999 B1 JP6950999 B1 JP 6950999B1
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- gummy
- edible composition
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- hyaluronic acid
- acid
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
- C08L5/00—Compositions of polysaccharides or of their derivatives not provided for in groups C08L1/00 or C08L3/00
- C08L5/08—Chitin; Chondroitin sulfate; Hyaluronic acid; Derivatives thereof
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Dispersion Chemistry (AREA)
- Nutrition Science (AREA)
- Inorganic Chemistry (AREA)
- Jellies, Jams, And Syrups (AREA)
- Confectionery (AREA)
- Polysaccharides And Polysaccharide Derivatives (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
Description
項1. ヒアルロン酸、糖(但し、25℃において、液体である液性多価アルコールを除く)、前記ヒアルロン酸とは異なる酸、及び水を含む、グミ状可食性組成物であって、
前記ヒアルロン酸の分子量が、2.0×105ダルトン以上1.6×106ダルトン以下であり、
前記糖の含有量が、前記ヒアルロン酸1質量部に対して、8質量部以上35質量部以下であり、
前記水の含有率が、10質量%以上25質量%以下である、グミ状可食性組成物。
項2. 以下の測定方法によって測定される水溶液のpHが、2.0以上4.5以下である、項1に記載のグミ状可食性組成物。
(pHの測定方法)
ヒアルロン酸1gを含む分量の前記グミ状可食性組成物に含まれる成分のうち、水を除く全てのイオン性成分を水に溶解して200mLとなるように水溶液を調製し、得られた水溶液のpHを測定する。
項3. 前記糖が、トレハロース、トレハルロース、ラフィノース、糖アルコール、オリゴ糖、デキストリン、水飴、ハチミツ、及び水溶性食物繊維からなる群より選択される少なくとも1種である、項1又は2に記載のグミ状可食性組成物。
項4. 25℃において液体である液性多価アルコールをさらに含む、項1〜3のいずれか1項に記載のグミ状可食性組成物。
項5. 粒状である、項1〜4のいずれか1項に記載のグミ状可食性組成物。
ヒアルロン酸1gを含む分量の前記グミ状可食性組成物に含まれる成分のうち、水を除く全てのイオン性成分を水に溶解して200mLとなるように水溶液を調製し、得られた水溶液のpHを測定する。
ヒアルロン酸(230万):ヒアルロン酸ナトリウム、キューピー株式会社 製の商品名「HYALURONSANHA−LQSH」(製品表示:分子量 160万〜290万、平均分子量230万)
ヒアルロン酸(120万):ヒアルロン酸ナトリウム、キューピー株式会社 製の商品名「HYALURONSANHA−LQ」(製品表示:分子量85万〜160万、平均分子量120万)
ヒアルロン酸(80万):ヒアルロン酸ナトリウム、キューピー株式会社製 の商品名「ヒアベスト(J)」(製品表示:分子量60万〜120万、平均 分子量80万)
ヒアルロン酸(35万):ヒアルロン酸、キューピー株式会社製の商品名「 ヒアルロン酸HA−LF−P」(製品表示:分子量20万〜50万、平均分 子量35万)
ヒアルロン酸(10万):ヒアルロン酸ナトリウム、キッコーマンバイオケ ミファ株式会社製の商品名「ヒアルロン酸FCH−SU」(製品表示:平均 分子量5万〜11万)
フルクトース:和光純薬工業株式会社製のD(−)−フルクトース(特級)
グルコース:和光純薬工業株式会社製のD(+)−グルコース(特級)
ラクトース;和光純薬工業株式会社製のラクトース一水和物(特級)
トレハロース;和光純薬工業株式会社製のトレハロース二水和物(特級)
キシリトール:和光純薬工業株式会社製のキシリトール(特級)
イソマルチトール;三井製糖株式会社製の商品名「パラチニット」
ラフィノース;日本甜菜製糖株式会社製のラフィノース
イソマルトオリゴ糖:株式会社林原製の商品名「パノラップ」
フラクトオリゴ糖:株式会社明治フードマテリアル製の商品名「メイオリゴ P(粉末)」
乳糖果糖オリゴ糖;株式会社林原製の商品名「乳果オリゴ糖700」
水飴;株式会社林原製の商品名「ハローデックス」
還元水飴;物産フードサイエンス製の商品名「エスイー600」
イソマルトデキストリン:株式会社林原製の商品名「ファイバリクサ」
還元難消化性デキストリン:松谷化学工業株式会社製の商品名「ファイバー ソル2H」
難消化性グルカン:日本食品化工株式会社製の商品名「フィットファイバー #80」還元ポリデキストロース:株式会社光洋商会製の商品名「スターライトエリート」
ハチミツ:アピ株式会社製の精製蜂蜜
クエン酸:和光純薬工業株式会社製のクエン酸(特級)
乳酸:和光純薬工業株式会社製のDL−乳酸(特級)
酒石酸:和光純薬工業株式会社製のD(−)−酒石酸(一級)
アスコルビン酸グルコシド;株式会社林原製の商品名「アスコフレッシュ」
アスパラギン酸:和光純薬株式会社製のDL−アスパラギン酸(特級)
リン酸:和光純薬工業株式会社製のリン酸(特級)
表1に記載の配合比(質量部;試薬が水溶液の場合は固形分値)となるように、各成分を混合して可食性組成物を調製した。具体的には、広口瓶中でヒアルロン酸(ヒアルロン酸ナトリウム)を蒸留水に均一に溶解した。次に90℃の温水浴で広口瓶を加温し、スパチュラで攪拌しながら糖成分を添加して均一に溶解させた。更に、90℃の温水浴で広口瓶を加温し、スパチュラで攪拌しながらクエン酸を少量ずつ添加して均一に溶解し、水分を蒸発させながらスパチュラで攪拌できない状態まで水分を濃縮させて軟らかい可食性組成物(餅状物)を得た。但し、比較例3は、組成物中の水分濃度が30%になった時点で濃縮を中止した。得られた組成物を直ちに底面積が9.1cm2のプラスチックシャーレに約5gを充填し、蓋をしてパラフィルムで密閉し、室温(25℃)で1日保管して可食性組成物を得た。結果を表1に示す。
プラスチックシャーレ内の組成物を取り出し、食感を以下の基準で評価した。結果を表1に示す。
A;弾力性のあるグミ食感
B;弾力性のない硬めのゼリー食感
C;弾力性のない軟らかめのゼリー食感
前記の組成物が入ったプラスチックシャーレの蓋を開け、組成物を4時間実験室内の空気に暴露した後、再度蓋をしてパラフィルムで密閉し、37℃の恒温槽中で5日間保管して、組成物のカビの発生状況を観察した。結果を表1に示す。
A;カビの発生なし
C;黒いカビが発生
別途、ヒアルロン酸(ヒアルロン酸ナトリウム)は1g、酸はヒアルロン酸1gに対して表1に記載の配合比(質量部)となるように、ヒアルロン酸と酸を蒸留水200mLにプロペラ式回転型撹拌装置を用いて均一に混合して、pH測定用水溶液を得た。得られた水溶液のpHを、株式会社堀場製作所製のpHメーター(製品名LAQUA)を用いて測定した。結果を表1に示す。
表2に記載の配合比(質量部;試薬が水溶液の場合は固形分値)となるようにして、各成分を混合して可食性組成物を調製した。具体的には、広口瓶中でヒアルロン酸(ヒアルロン酸ナトリウム)を蒸留水に均一に溶解した。次に90℃の温水浴で広口瓶を加温し、スパチュラで攪拌しながら糖成分を添加して均一に溶解させた。更に、90℃の温水浴で広口瓶を加温し、スパチュラで攪拌しながらクエン酸を少量ずつ添加して均一に溶解し、水分を蒸発させながらスパチュラで攪拌できない状態まで水分を濃縮させて軟らかい可食性組成物(餅状物)を得た。得られた組成物を直ちに底面積が9.1cm2のプラスチックシャーレに約5gを充填し、蓋をしてパラフィルムで密閉し、室温で1日保管して可食性組成物を得た。また、実施例1〜5及び比較例1〜3と同様にして、食感の評価、カビの抑制評価、及びpHの測定を行った。それぞれの結果を表2に示す。
表3に記載の配合比(質量部;試薬が水溶液の場合は固形分値)となるようにして、各成分を混合して可食性組成物を調製した。具体的には、広口瓶中でヒアルロン酸(ヒアルロン酸ナトリウム*1)を蒸留水に均一に溶解した。次に90℃の温水浴で広口瓶を加温し、スパチュラで攪拌しながら糖成分を添加して均一に溶解させた。更に、90℃の温水浴で広口瓶を加温し、スパチュラで攪拌しながらクエン酸を少量ずつ添加して均一に溶解し、水分を蒸発させながらスパチュラで攪拌できない状態まで水分を濃縮させて軟らかい餅状物を得た。得られた餅状物を直ちに底面積が9.1cm2のプラスチックシャーレに約5gを充填し、蓋をしてパラフィルムで密閉し、室温で1日保管して可食性組成物を得た。また、実施例1〜5及び比較例1〜3と同様にして、食感の評価、カビの抑制評価、及びpHの測定を行った。それぞれの結果を表3に示す。
表4に記載の配合比(質量部;試薬が水溶液の場合は固形分値)となるようにして、各成分を混合して可食性組成物を調製した。具体的には、広口瓶中でヒアルロン酸(ヒアルロン酸ナトリウム)を蒸留水に均一に溶解した。次に90℃の温水浴で広口瓶を加温し、スパチュラで攪拌しながら糖成分を添加して均一に溶解させた。更に、90℃の温水浴で広口瓶を加温し、スパチュラで攪拌しながら酸成分を少量ずつ添加して均一に溶解し、水分を蒸発させながらスパチュラで攪拌できない状態まで水分を濃縮させて軟らかい可食性組成物(餅状物)を得た。得られた組成物を直ちに底面積が9.1cm2のプラスチックシャーレに約5gを充填し、蓋をしてパラフィルムで密閉し、室温で1日保管して可食性組成物を得た。また、実施例1〜5及び比較例1〜3と同様にして、食感の評価、カビの抑制評価、及びpHの測定を行った。それぞれの結果を表4に示す。
表5に記載の配合比(質量部;試薬が水溶液の場合は固形分値)となるように、各成分を混合して可食性組成物を調製した。具体的には、広口瓶中でヒアルロン酸(ヒアルロン酸ナトリウム)を蒸留水に均一に溶解した。次に90℃の温水浴で広口瓶を加温し、スパチュラで攪拌しながら糖成分(ハチミツ、グリセリンを含む)を添加して均一に溶解させた。更に、90℃の温水浴で広口瓶を加温し、スパチュラで攪拌しながらクエン酸を少量ずつ添加して均一に溶解し、水分を蒸発させながらスパチュラで攪拌できない状態まで水分を濃縮させて軟らかい可食性組成物(餅状物)を得た。得られた組成物を直ちに底面積が9.1cm2のプラスチックシャーレに約5gを充填し、蓋をしてパラフィルムで密閉し、室温で1日保管して可食性組成物を得た。また、実施例1〜5及び比較例1〜3と同様にして、食感の評価、カビの抑制評価、及びpHの測定を行った。それぞれの結果を表5に示す。
Claims (5)
- ヒアルロン酸、糖(但し、25℃において、液体である液性多価アルコールを除く)、前記ヒアルロン酸とは異なる酸、及び水を含む、グミ状可食性組成物であって、
前記ヒアルロン酸の分子量が、2.0×105ダルトン以上1.6×106ダルトン以下であり、
前記糖の含有量が、前記ヒアルロン酸1質量部に対して、8質量部以上35質量部以下であり、
前記水の含有率が、10質量%以上25質量%以下であり、
前記糖は、単糖、二糖から十糖、又は、グルコースを構成糖とし1−4結合及び1−6結合以外の結合を有し、環状構造ではない多糖類である水溶性食物繊維である、グミ状可食性組成物。 - 以下の測定方法によって測定される水溶液のpHが、2.0以上4.5以下である、請求項1に記載のグミ状可食性組成物。
(pHの測定方法)
ヒアルロン酸1gを含む分量の前記グミ状可食性組成物に含まれる成分のうち、水を除く全てのイオン性成分を水に溶解して200mLとなるように水溶液を調製し、得られた水溶液のpHを測定する。 - 前記糖が、トレハロース、トレハルロース、ラフィノース、糖アルコール、オリゴ糖、デキストリン、水飴、ハチミツ、及び水溶性食物繊維からなる群より選択される少なくとも1種である、請求項1又は2に記載のグミ状可食性組成物。
- 25℃において液体である、前記糖とは異なる液性多価アルコールをさらに含む、請求項1〜3のいずれか1項に記載のグミ状可食性組成物。
- 粒状である、請求項1〜4のいずれか1項に記載のグミ状可食性組成物。
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