Candy with grape-like taste
阅读说明：本技术 具有葡萄般口感的糖果 (Candy with grape-like taste ) 是由 山边史贵 增本幸一 铃木洁 泷岛康之 长田健二 山田泰正 于 2017-06-14 设计创作，主要内容包括：本发明提供一种具有近似于天然的带果皮葡萄的崩解性口感的糖果、即具有葡萄般口感的糖果,其包括凝胶组合物的固化物和包覆该凝胶组合物的固化物的胶原蛋白肠衣,凝胶组合物的固化物具有天然的葡萄果肉的动态粘弹性模式。作为该动态粘弹性模式,例如可以列举：角频率为63.1rad/S时的损耗角正切值相对于角频率为3.98rad/S时的损耗角正切值减少34～83％的动态粘弹性模式。(The invention provides a candy having a disintegrating mouthfeel similar to natural grapes with pericarp, namely a candy having a grape-like mouthfeel, which comprises a solidified substance of a gel composition and a collagen casing coating the solidified substance of the gel composition, wherein the solidified substance of the gel composition has a dynamic viscoelasticity mode of natural grape flesh. Examples of the dynamic viscoelastic pattern include: a dynamic viscoelasticity mode in which the loss tangent at an angular frequency of 63.1rad/S is reduced by 34 to 83% from the loss tangent at an angular frequency of 3.98 rad/S.)
1. A candy having a grape-like texture, characterized in that:
the collagen casing comprises a cured product of a gel composition having a dynamic viscoelasticity pattern such as natural grape flesh, and a collagen casing coating the cured product of the gel composition.
2. A candy having a grape-like mouthfeel according to claim 1, wherein:
the cured product of the gel composition has a dynamic viscoelasticity pattern such as natural grape flesh, wherein the loss tangent value at an angular frequency of 63.1rad/S is reduced by 34 to 83% relative to the loss tangent value at an angular frequency of 3.98 rad/S.
3. A candy having a grape-like mouthfeel according to claim 1 or 2, wherein:
the cured product of the gel composition has a pH of 2 to 4, a moisture value of 20 to 45 wt%, and a water activity value of 0.6 to 0.86, and has a water migration property in which water contained in the cured product seeps out to the surface thereof, the water migration rate after standing at 37 ℃ for 1 week is 0.3 to 0.6 wt%, and the water migration rate after standing at 37 ℃ for 2 weeks is 0.6 to 1.5 wt%.
4. A candy having a grape-like mouthfeel according to any one of claims 1 to 3, wherein:
the collagen casing has a film thickness of 5 to 100 [ mu ] m, and a breaking strength of 2800 to 9000g/cm after coating and drying a cured product of the gel composition for 6 hours at normal temperature and then taking out the cured product of the gel composition2。
Technical Field
The present invention relates to a candy having a grape-like texture. More particularly, the present invention relates to a candy having a disintegrable texture that approximates that of natural grapes with pericarp.
Background
Gel candy (gummy candy) or jelly (jelly) has a unique elasticity derived from gelatin or other gelling agents and can impart various flavors, and thus is preferred by a wide range of consumers. As the gel candy, represented by purebummy (registered trademark and trade name, manufactured by Kanro inc.), ZEROSH (registered trademark and trade name, manufactured by gustatory sugar co., ltd.) and the like, gelatin and pectin are generally used. These gel candies have a fruit flavor by blending with fruit juice, spices, and the like, and are alleged to have a fruit-like texture or a flesh-like texture. However, these gel candies cannot sufficiently reproduce the juice feeling, fruit texture, or flesh texture of natural fruits because of strong elasticity derived from gelatin.
In addition, as jelly, there is jelly in which natural fruits are sealed in jelly. However, there are problems that the shelf life is limited to about 1 to 2 weeks due to the use of natural fruits, and that the taste and juice sensation of the fruits are easily lost due to sugar substitution caused by exchange of the water content of the fruits and the sugar solution in the jelly. As described above, in the fields of gel candy and jelly, the fruit flavor is highly pleasant, and particularly, the grape flavor is more pleasant. As described above, by blending fruit juice or flavor, fruit flavor can be imparted to a certain extent. However, imparting a fruit juice texture, a fruit-like texture, or a pulp-like texture is one of important problems in this field.
Conventional candies having a fruit-like texture or a flesh-like texture include, for example: a food having a pineapple-like texture and texture obtained by cooling and solidifying a gel containing gellan gum, slowly freezing the gel while controlling the freezing direction, and then thawing the frozen gel (patent document 1); a jelly-like jelly having the appearance and texture of a fibrous tissue, which is obtained by cooling and solidifying a gel containing gellan gum, tamarind seed gum, locust bean gum, xanthan gum, whey protein and trisodium citrate (patent document 2); and jelly-like foods obtained by solidifying a gel-like mixture of a water-soluble polymer such as pectin which is gelled by reaction with a metal ion and a water-soluble polymer containing a metal ion such as gum arabic (patent document 3). However,
On the other hand, as foods using a collagen casing, there are listed: gel candy obtained by filling a sol containing low-sensitive gelatin, granulated sugar, syrup, and the like, which contains only type II collagen-derived gelatin, into a collagen casing (hereinafter also referred to as "casing"), and cooling and solidifying the sol (patent document 4); and meat processed products such as sausages obtained by mixing a jelly containing gelatin and gellan gum with a meat processing material such as pork and filling the resultant mixture into a casing (patent document 5). Patent document 4 aims to utilize a specific hypoallergenic gelatin, and patent document 5 aims to improve the texture of a meat processed product, without using a casing to obtain a fruit-like texture or a flesh-like texture. In addition, the casing of the gel candy and meat processed product has a taste far from that of the peel.
Liquid foods containing a cellulose complex containing cellulose and a hydrophilic thickener such as psyllium gum, and fruits and/or vegetables have also been proposed (patent document 6). In patent document 6, the storage elastic modulus of the cellulose composite is limited to a predetermined range as an index of the suspension stability of the cellulose composite. However, patent document 6 aims to provide a liquid food, and therefore cannot reproduce a fruit-like texture or a flesh-like texture.
Patent document 7 describes that the thickness of the casing is usually 30 μm or more, and if it is thinner than this thickness, cracking or the like is likely to occur.
Disclosure of Invention
Technical problem to be solved by the invention
The present inventors have conducted extensive studies to further impart a fruit-like texture, a flesh-like texture, and a peel-like texture to a gel candy having a collagen casing filled with a gel composition imparting a predetermined fruit flavor as a prototype. As a result, the inventors of the present invention obtained the following findings: by giving a feeling (disintegrability) that the pulp tissue and the pericarp are destroyed when the fruit with pericarp is chewed continuously, a feeling (fruit feeling, pulp feeling, and pericarp feeling) of eating a natural fruit such as a grape which does not contain much cellulose can be obtained.
The present inventors have also made extensive studies on the properties of the gel composition required for obtaining the prototype gel confectionery, such as high water differentiation and adjustment of the content of the gelling agent of the gel composition, which are factors affecting the texture, water migration of a solidified product of the gel composition, which is a factor for further improving the texture and improving the storage stability after production, correlation between the water migration and the casing, and prevention of cracking of the casing when the casing is filled with the gel composition heated to a high temperature for dissolving the gelling agent, which is a factor for improving the production efficiency. For example, when the moisture migration property of the cured product of the gel composition is high, the initially designed texture is deteriorated, and moisture is likely to permeate through the casing and exude to the surface, which tends to cause an uncomfortable state such as stickiness. Further, if the moisture migration property of the gel composition is low, it is difficult to make the casing have a peel-like texture, and the adhesion between the surface of the cured product of the gel composition and the casing is reduced, so that it is considered that the texture of the casing is lost when eating.
Among the above patent documents,
In
In patent document 9, as an index for reproducing a flesh-like texture and a peel-like texture of a grape with a peel close to natural ones, a plug (plunger) was configured so that the step change in gel strength when the plug (plunger) penetrated the gel candy described in patent document 9 was equivalent to that of a grape. The gel candy has an unprecedented mouthfeel that is close to natural grapes with skin. However, there is still room for improvement from the viewpoint of reproducing the juice feeling and disintegratability when the natural grapes with skins are continuously chewed. In particular, from the viewpoint of shape retention, durability against water separation, and the like, a sufficient amount of gelling agent must be added to the gel candy, but since the elastic force from the gelling agent is completely different from the disintegratability of crushing the pulp by chewing, it is considered that the reproducibility of the disintegratability is insufficient.
In addition, in
The invention aims to provide a candy with grape-like mouthfeel, which has disintegration mouthfeel similar to natural grapes with pericarp.
Means for solving the problems
In the present invention, as a preferred embodiment, candies having a grape-like texture according to the following embodiments (1) to (4) are provided.
(1) A candy having a grape-like texture, comprising a solidified product of a gel composition and a collagen casing coating the solidified product of the gel composition, wherein the solidified product of the gel composition has a dynamic viscoelasticity pattern like natural grape flesh.
(2) The candy having a grape-like texture according to the item (1), wherein the solidified product of the gel composition has a dynamic viscoelasticity pattern such that the loss tangent at an angular frequency of 63.1rad/S is reduced by 34 to 83% from the loss tangent at an angular frequency of 3.98rad/S of natural grape flesh.
(3) The candy having a grape-like texture according to the above (1) or (2), wherein a solidified substance of the gel-like composition has a pH of 2 to 4, a moisture value of 20 to 45% by weight and a water activity value of 0.6 to 0.86, and has a water migration property in which water contained in the solidified substance exudes to the surface thereof, the water migration rate after standing at 37 ℃ for 1 week is 0.3 to 0.6% by weight, and the water migration rate after standing at 37 ℃ for 2 weeks is 0.6 to 1.5% by weight.
(4) The candy having a grape-like texture according to any one of the above items (1) to (3), wherein the collagen casing has a film thickness of 5 to 100 μm, and the breaking strength of the collagen casing after coating the gel composition with a cured product thereof and drying the gel composition for 6 hours at room temperature and then taking out the cured product of the gel composition is 2800 to 9000g/cm2。
In these embodiments, the cured product of the gel composition means: the gelling agent, thickening polysaccharide and other components contained in the gel composition are dissolved in water under heating to obtain a liquid gel composition, and the obtained liquid gel composition is solidified by cooling, for example. The heating temperature at the time of heating and melting may be appropriately selected depending on the kinds of the gelling agent and the thickening polysaccharide.
ADVANTAGEOUS EFFECTS OF INVENTION
According to the present invention, a candy having a grape-like texture can be provided, which has a disintegrable texture similar to natural grapes with pericarp.
Drawings
Fig. 1 is a graph showing the dynamic viscoelastic pattern of the reference example, the example and the comparative example. The horizontal axis represents angular frequency (rad/S) and the vertical axis represents loss tangent (tan. delta.).
Detailed Description
The present inventors have studied a method for imparting a natural grape with skin (disintegratability) on the basis of the above-mentioned finding that the natural grape with skin can be substantially accurately reproduced by imparting the natural grape with skin (disintegratability) to the gel candy of the above-mentioned prototype. The present inventors first focused on the gel strength of a reproduced natural grape with skin described in patent document 9. However, if only the stepwise change in gel strength of natural grapes with skin is reproduced, the gel candy of the prototype described above has a texture that is prominent in elasticity from the gelling agent, and it is not possible to sufficiently impart disintegrability upon chewing.
As a result of further extensive studies, the inventors of the present invention have found that by approximating the dynamic viscoelastic pattern (preferably, the loss tangent tan δ at a predetermined angular frequency) of a gel composition filled in a casing to that of natural grape flesh, even when the gel composition contains a gelling agent, the elastic force from the gelling agent is not excessively strong, and the disintegration property can be imparted to grapes having their pericarp when continuously chewed. The inventors of the present invention have also found that the prototype jelly confectionery described above can be made to further accurately reproduce the mouthfeel of grapes with pericarp by adjusting the moisture mobility of the jelly composition.
That is, in the preferred embodiment of the present invention, the dynamic viscoelasticity pattern of the gel composition is made to approximate the dynamic viscoelasticity pattern of natural grape flesh with respect to the prototype gel candy, whereby the juice texture and texture (texture, flesh texture, disintegration, and peel texture as a whole fruit) of natural grapes with skin can be reproduced substantially accurately. In a more preferred embodiment of the present invention, the juice feel and texture of natural grapes with skin can be more accurately reproduced by approximating the loss tangent tan δ at a predetermined angular frequency of the gel composition to that of natural grape pulp. In a further preferred embodiment of the present invention, the juice feel and texture of natural grapes with skin can be reproduced more accurately by approximating the dynamic viscoelastic pattern (preferably, the loss tangent tan δ at a predetermined angular frequency) of the gel composition to the dynamic viscoelastic pattern of natural grape pulp and adjusting the water mobility of the gel composition.
According to the preferred embodiment in which the gel composition has the predetermined dynamic viscoelasticity pattern and the predetermined water mobility, a candy or gel candy having a fruit juice feeling, a disintegrating property, and other texture of the natural grapes with the skin at the time of continuous chewing can be provided.
Embodiments of the present invention will be described in detail below.
The candy having a grape-like texture (hereinafter also referred to as "grape-like candy") according to the present embodiment includes: a cured product of the gel composition, and a collagen casing coating the cured product of the gel composition. In the present embodiment, the outer surface of the cured product is in close contact with the inner surface of the collagen casing over substantially the entire surface. However, at a very small portion, the cured product and the collagen casing may be in a non-contact state. The grape-like confectionery of the present embodiment has a fruit juice feeling and a texture similar to those of natural grapes with skin. The grape-like confectionery according to the present embodiment is preferably a gel confectionery having a natural juice feeling and a mouth feel of grapes with pericarp (hereinafter, also referred to as "grape-like gel confectionery").
The inventors of the present invention studied the dynamic viscoelasticity of natural grape flesh based on the angular frequency and the loss tangent, and found that the dynamic viscoelasticity pattern has a loss tangent value that decreases with an increase in the angular frequency. The inventors of the present invention thought that the reduction in the loss tangent of natural grape flesh may be an index of disintegration property, and have repeatedly studied to impart such a dynamic viscoelasticity pattern to the gel composition. As a result, the inventors of the present invention have found that by setting the dynamic viscoelastic pattern based on the loss tangent at 2 predetermined angular frequencies, it is possible to impart disintegrability to the gel candy when the natural grapes with skin are chewed while suppressing development of elastic force from the gelling agent. In the present embodiment, the dynamic viscoelasticity mode of the gel composition is set based on the loss tangent values at angular frequencies of 3.98rad/S and 63.1 rad/S.
More specifically, the cured product of the gel composition according to the first embodiment has a dynamic viscoelasticity mode in which the loss tangent value at an angular frequency of 63.1rad/S (hereinafter also referred to as "tan δ 63.1") is reduced by 34 to 83% from the loss tangent value at an angular frequency of 3.98rad/S (hereinafter also referred to as "tan δ 3.98"). In other words, the percentage of the reduction rate of tan δ 63.1 to tan δ 3.98 ([ tan δ 63.1/tan δ 3.98 ]. times.100) is 34 to 83%. The dynamic viscoelasticity pattern of natural grape pulp was 0.175 for tan δ 3.98 and 0.0413 for tan δ 63.1, with a reduction of about 76%. Therefore, the dynamic viscoelastic pattern of the present embodiment is almost similar to that of natural grape flesh.
When the reduction rate is 34 to 83%, the gel composition does not strongly feel a strong elastic force from the gelling agent more than necessary, and the solidified substance of the gel composition is not divided into a plurality of small pieces during chewing, and can have a disintegrating texture such that the gel composition gradually disintegrates and disappears. If the reduction rate is less than 34%, a strong elastic force derived from the gelling agent is felt, and the disintegration of the cured product may not proceed sufficiently, and the natural disintegration of the grapes with skin may not be felt. Sometimes the taste is close to the taste of a general gel candy eaten. When the reduction rate exceeds 83%, the cured product of the gel composition is often immediately melted in the mouth and disappears, leaving only the collagen casing. As a result, the disintegrating property of the cured product and the collagen casing integrated with each other may not be obtained.
In the present specification, the dynamic viscoelasticity pattern of the gel composition or the natural grape flesh is determined as follows. First, the storage elastic modulus (G ') and the loss elastic modulus (G') of a sample at each angular frequency (rad/S) were measured at 25 ℃ using a rheometer (trade name: Physico MCR 301, manufactured by Anton Paar Co.). The obtained results were analyzed by analysis software (software name: RHEOPLUS/32ver.2.66) to obtain loss tangent values (tan. delta.) at the respective angular frequencies.
Samples for measuring the dynamic viscoelastic pattern were prepared as follows. A disk body (a thin cylinder) having a thickness of about 5mm and a diameter of 12mm was cut out from the center of the cured product of the pulp or gel composition using a sharp cutter (a cutter in the present embodiment) which did not affect the dynamic viscoelasticity pattern, and the disk body was used as a sample for measuring the dynamic viscoelasticity pattern. In addition, in consideration of variations in the production of samples, 5 samples were produced for 1 individual, and loss tangent values were obtained and expressed as arithmetic mean values.
In addition, a cured product of the gel composition of the second preferred embodiment has a predetermined water migration property in which water contained therein bleeds out to the surface thereof. It is considered that the water exuded to the surface of the cured product is absorbed by the collagen casing and/or exists at the interface between the cured product and the collagen casing. As a result, the feeling of integration of the cured product and the collagen casing, the pericarp-like texture, the fruit juice texture, and the like when the grape-like confectionery of the present embodiment is chewed are further improved, and the natural pericarp-containing texture of the grapes can be reproduced more accurately. Hereinafter, the water exuded to the outer surface of the cured product of the gel composition is also referred to as a water separation liquid of the cured product or simply as a water separation liquid.
More specifically, the water mobility is 0.3 to 0.6% by weight when stored at 37 ℃ for 1 week (hereinafter also referred to as "water mobility after 1 week"), and is 0.6 to 1.5% by weight when stored at 37 ℃ for 2 weeks (hereinafter also referred to as "water mobility after 2 weeks").
The moisture mobility (% by weight) is calculated by the following formula.
Moisture mobility (% by weight) [ (X0-X1)/X0 ] × 100
In the formula, X0 represents the weight of the grape-like confectionery immediately before storage. X1 represents the weight of the grape-like confectionery immediately after 1 or 2 weeks of storage. Angle (c)
Since the moisture mobility after 1 week is 0.3 to 0.6 wt% and the moisture mobility after 2 weeks is 0.6 to 1.5 wt%, it is considered that the grape-like confectionery of the present embodiment is free from unpleasant sticky feeling and hardening of the texture due to moisture migration when the candy is taken by hand, and the taste like natural grapes with skin can be obtained with a fruit juice texture.
When the moisture mobility after 1 week is less than 0.3 wt%, swelling of the collagen casing is insufficient, and the strength required for obtaining a pericarp-like texture may not be obtained. As a result, a hard texture like sausage is easily obtained. If the amount exceeds 0.6% by weight, the water migration is too large, which may result in unpleasant stickiness and a decreased moisture value of the cured product of the gel composition, leading to a deterioration in texture. In addition, when the moisture mobility after 2 weeks is less than 0.6 wt% or exceeds 1.5 wt%, the same problem as when the moisture mobility after 1 week is less than 0.3 wt% or exceeds 0.6 wt%, respectively, may occur.
The gel composition of the third embodiment and the cured product thereof preferably have a pH, a moisture value, and a water activity value within predetermined ranges. The pH may be, for example, in the range of 2 to 4 or 2 to 3.5. The moisture value (moisture content) may be, for example, in the range of 20 to 45 wt%, 23 to 40 wt%, 25 to 40 wt%, or 25 to 38 wt%. The water activity value may be, for example, in the range of 0.6 to 0.86, more than 0.6 and not more than 0.86, or 0.7 to 0.86. The pH, water content and water activity can be set in various ranges, and can be appropriately combined, for 24 combinations in total.
By setting the pH, the water content, and the water activity value to any of the above ranges, the growth of microorganisms such as mold, yeast, and bacteria can be significantly suppressed, and the storage stability of the grape-like candy or the grape-like gel candy of the present embodiment can be improved. Further, since the gel composition and the cured product have the pH, the moisture value, and the water activity value within the above ranges, the moisture absorbed by the collagen casing and the moisture accumulated in a slight amount between the cured product and the collagen casing easily have the pH and the water activity value within the above ranges or close to the above ranges. As a result, the storage stability of the collagen casing can be improved. Therefore, the storage stability of the entire grape-like confectionery or grape-like gel confectionery according to the present embodiment can be improved, and the optimal eating period and the best quality guarantee period can be set to be long.
In addition, when at least 1 of the pH, moisture value, and water activity value of the cured product of the gel composition of the third embodiment exceeds the upper limit value of the above range (pH 4, moisture value 45 wt%, water activity value 0.86), it is difficult to suppress the growth of microorganisms, and the growth of microorganisms is often caused within 1 week, which may cause spoilage. When at least 1 of the pH, moisture value, and water activity value of the cured product of the gel composition of the third embodiment is less than the lower limit value of the above range (pH 2, moisture value 20 wt%, water activity value 0.6), the water migration property of the cured product may be reduced. As a result, the swelling of the collagen casing is insufficient, and the casing tends to have a hard texture like a sausage. When the moisture value is less than 20% by weight, the moisture value is the same as that of the conventionally commercially available gel candy, the elasticity of the gelling agent is increased, and the grape-like candy or the grape-like gel candy of the present embodiment having a natural grape-like texture with skin cannot be obtained.
In this specification, the water activity value is measured at a temperature of 25 ℃ by means of a water activity constant temperature measuring apparatus (trade name: LabMASTER-awBASIC, Novasina). The pH was measured by a pH meter (manufactured by horiba, Ltd.). In the measurement method, 5g of the sample was dissolved in 100g of 80 ℃ hot water (pH 7), the temperature was lowered to 25 ℃ to perform measurement, and the pH value of the sample was obtained by conversion from the obtained measurement value.
The gel compositions of the first to third embodiments may be implemented individually, in combination with the first and second embodiments, in combination with the first and third embodiments, in combination with the second and third embodiments, or in combination with the first to third embodiments, depending on the design of the desired grape-like confectionery or grape-like gel confectionery.
The gel compositions according to the first to third embodiments contain, for example, at least 1 kind selected from gelling agents and thickening polysaccharides, saccharides, glycerin, acidulants, additives, water, and the like. The gel composition of each embodiment may further contain a salt or the like. The gel compositions of the first to third embodiments can be obtained by appropriately selecting the kind and content of each component. The details of each component are as follows.
The gelling agent and the thickening polysaccharide impart a predetermined elasticity to the gel composition, for example. Further, since the outer surface of the solidified product of the gel composition is in close contact with the inner surface of the collagen casing, it is considered that at least 1 of the gelling agent and the mucopolysaccharide in the solidified product acts synergistically with glycerin, and the collagen casing has one of the causes of changing its texture to that of the skin of the natural fruit.
Examples of the gelling agent that can be used include those commonly used in the food field, such as agar, gelatin, and gums such as gum arabic, gellan gum, deacylated gellan gum, natural gellan gum (native gellan gum), xanthan gum, locust bean gum, psyllium gum, guar gum, tamarind seed gum, tara gum, and tragacanth gum. The gelling agents may be used singly or in combination of 2 or more. As the polysaccharide thickener, those commonly used in the food field can be used, and examples thereof include furcellaran, carrageenan, pectin, curdlan, soybean polysaccharides, alginic acid, carboxymethylcellulose, and glucomannan. The thickening polysaccharides may be used alone in 1 kind or in combination of 2 or more kinds. Among these, from the viewpoint of reproducing the natural taste (including disintegratability) and juice taste of the grapes with skin, the gelling agent is preferable, and the gelling agent alone is more preferable.
The content of the gelling agent and/or thickening polysaccharide in the gel composition of the present embodiment is not particularly limited, and may be appropriately selected from a wide range according to the kind thereof, and is, for example, in the range of 0.5 to 15 wt%, 1 to 15 wt%, or 2 to 15 wt% of the total amount of the gel composition. In many cases, the narrower the range, the better the result can be obtained in achieving the object of the present invention. Preferred examples of the gelling agent include a system in which gelatin is used in combination with a gum, and a system in which a gum is used alone. In these modes, 2 or more kinds of the gums are preferably used in combination.
In the case of the method of using gelatin and gums together and the method of using gums alone, the contents of gelatin and gums may be appropriately selected from the above-mentioned ranges, and as an example of a more specific range, the gelatin may be selected from the range of 0.1 to 2.5 wt% or 0.3 to 2.2 wt% of the total amount of the gel composition, and the gums may be selected from the range of 1.5 to 5 wt% or 2 to 4.5 wt% of the total amount of the gel composition. In the case of using the gum alone, the content of the gum may be selected from the range of 1.8 to 10% by weight or 2 to 6% by weight of the total weight of the gel composition.
The saccharide used in the gel candy in the prior art can be used without particular limitation, and examples thereof include: monosaccharides such as glucose and fructose; disaccharides such as sucrose, lactose, and trehalose; sugar alcohols such as maltitol, lactitol, sorbitol, mannitol, xylitol, erythritol, glycerol, REDUCED starch hydrolysate (REDUCED starch saccharide), PALATINIT (trade name), palatinise (trade name), and red palatinise (trade name); oligosaccharides such as raffinose, stachyose, reduced xylooligosaccharide, reduced branched oligosaccharide, fructooligosaccharide, inulin oligosaccharide, galactooligosaccharide, isomaltooligosaccharide, maltooligosaccharide, lactulose oligosaccharide, xylooligosaccharide, soybean oligosaccharide, and palatinose oligosaccharide; liquid sugars such as syrup, reducing syrup, enzyme syrup, fructose-glucose liquid sugar, and glucose liquid sugar; indigestible dextrin, dietary fibers such as polydextrose, and the like. Among these sugars, the grape-like confectionery or the grape-like gel confectionery according to the present embodiment can be imparted with a good fruit-like sweetness by increasing the content of monosaccharide, disaccharide, or the like. The saccharides may be used alone in 1 kind or in combination of 2 or more kinds. The content of the saccharide in the gel composition is not particularly limited, and may be selected from the range of, for example, 30 to 75 wt%, 40 to 70 wt%, or 45 to 65 wt% of the total amount of the gel composition, from the viewpoint of reproducing the taste and juice feeling of natural grapes with skin.
As described above, glycerin is considered to change the texture of the collagen casing into a texture like that of the pericarp of a fruit. The content of glycerin may be selected from the range of 3 to 15 wt%, 4 to 12 wt%, or 6 to 12 wt% of the total amount of the gel composition. When the content of glycerin is set to, for example, 3 to 15 wt%, the grape-like confectionery or the grape-like gel confectionery of the present embodiment can have a fruit-like texture in which the collagen casing is integrated with the flesh, and the collagen casing can have a texture in which the collagen casing is formed into a peel-like texture, by the action of the gel composition containing glycerin and the gelling agent and/or thickening polysaccharide with the collagen casing, without impairing the fruit flavor. In the above 3 numerical value ranges, from the viewpoint of substantially accurately reproducing the juice feeling and the texture (including disintegratability) of natural grapes with skin, a narrower numerical value range often gives better results.
If the content of glycerin is less than 3 wt%, the collagen casing may not be provided with a texture similar to that of the pericarp. On the other hand, if the content of glycerin exceeds 15 wt%, the flavor of the collagen casing cannot be imparted to the skin and the flavor derived from glycerin may be too strong to impair the flavor or texture of the grape-like candy or grape-like gel candy of the present embodiment.
As the acidulant, those conventionally used in the food field can be used without particular limitation, and examples thereof include citric acid, malic acid, tartaric acid, lactic acid, acetic acid, and phytic acid. Further, fruit juice containing the above-mentioned sour agent, etc. may be used as the sour agent. The sour agents may be used alone in 1 kind or in combination of 2 or more kinds. The content of the sour agent in the gel composition may be appropriately selected depending on the pH value set for the gel composition.
The additives used in gel candies in the prior art can be used without particular limitation, and examples thereof include juices such as natural fruit juices, fruit juice concentrates and dried powders of fruit juices, starches, processed starches, natural materials, colorants, flavors and food colors. Among these, juices such as natural juices, concentrated juices, and dried powders of juices are preferred. The additives are used, for example, to further enhance the mouthfeel, flavor, appearance, and the like of the gel composition and the grape-like confectionery or grape-like gel confectionery of the present embodiment. The additives may be used singly in 1 kind or in combination of 2 or more kinds.
In addition, the addition of a salt to the gel composition may be used, for example, as a means for reducing the water activity of the gel composition or a means for curing the gel composition. As the salt, inorganic salts and organic salts which are generally used in the field of foods can be used without particular limitation. Specific examples of the salts include: nitrite, ascorbate, aspartate, acesulfame potassium, sulfite, arginine glutamate, benzoate, inosinate, uridinate, edetate, isoascorbate, chloride, oleate, guanylate, citrate, glycolate, gluconate, glutamate, succinate, chondroitin sulfate, acetate, saccharin, oxide, dithionite, cysteic acid hydrochloride, cytidine, bromate, tartrate, nitrate, hydroxide, stearate, sorbate, carbonate, thiamine hydrochloride, lactate, pantothenate, histidine, phosphate, propionate, sulfate, malate, and the like. The salts may be used singly or in combination of 1 or more.
The gel-like compositions of the first to third aspects have a water content (water value) of, for example, 20 to 45 wt%, 23 to 40 wt%, 25 to 40 wt%, or 25 to 38 wt% of the total amount of the gel composition. By setting the water content to a range of 20 to 45 wt%, the gel composition can be imparted with a natural grape flesh texture, and the water activity value of the gel composition can be easily adjusted to a range of 0.6 to 0.86, and the normal temperature flow properties of the grape-like confectionery or grape-like gel confectionery of the present embodiment can be improved.
Examples of the gel compositions of the first to third embodiments include the following: the composition contains 0.5-15 wt% (or 1-15 wt%, or 2-15 wt%) of at least 1 selected from gelling agents and thickening polysaccharides (or a gelling agent, gelatin and gums, or a gelling agent and gums, or a gelatin and gums, or a gum alone), 30-75 wt% (or 40-70 wt%, or 45-65 wt%) of saccharides, 3-15 wt% (or 4-12 wt%, or 6-12 wt%) of glycerin, 20-45 wt% (or 23-40 wt%, or 25-38 wt%) of water, a sour agent, and additives (or juices), and optionally contains or does not contain salts, has a pH of 2-4 (or 2-3.5), and has a water activity value of 0.6-0.86 (or more than 0.6 and not more than 0.86, or 0.7-0.86). Wherein the numerical ranges of the contents of the respective components are percentages by weight with respect to the total amount of the gel composition.
As described above, the gel compositions of the first to third embodiments having the predetermined characteristics are prepared by appropriately selecting the contents of the respective components contained in the gel compositions. In addition, as a method for obtaining the characteristics of the gel composition of the first embodiment (dynamic viscoelasticity pattern such as natural grape flesh, particularly dynamic viscoelasticity pattern in which tan δ 63.1 is reduced by 34 to 83% relative to tan δ 3.98) and/or the characteristics of the gel composition of the second embodiment (moisture mobility 0.3 to 0.6 wt% after 1 week and moisture mobility 0.6 to 1.5 wt% after 2 weeks), a method of adjusting the metal ion content in the gel composition may be mentioned.
In the present embodiment, when a natural-derived component is used as a component constituting the gel composition, or when at least 1 of an organic salt and an inorganic salt is used, these components may contain a metal ion. Therefore, the metal ion content of each component to be used is measured in advance, and then the mixing ratio of each component can be adjusted so as to attain a predetermined content. Further, the metal ion content of the obtained gel composition may be measured, and a desired type and/or a desired amount of metal ion may be further added based on the measurement result. In addition, the metal ion content of the obtained gel composition may be measured in a preliminary experiment, and the blending ratio of each component may be appropriately adjusted according to the measurement result.
Examples of the method for adjusting the metal ion content include: a method of using the metal salt of an organic acid described above as a sour agent; a method using an additive containing a metal salt or a metal ion; a method using at least 1 selected from the above inorganic salts and organic salts, and the like. Among them, the additive containing a metal salt or a metal ion is preferably an additive derived from a natural product, and examples thereof include a gelling agent derived from a natural product, a fruit juice, and the like. When an additive derived from a natural product is used, the content of the metal salt and/or the metal ion may be measured by machine analysis or the like in advance as described above. These methods may be carried out by one method alone or by two or more methods in combination.
From the viewpoint of obtaining the characteristics of the first and second embodiments, the content of the alkali metal ion such as K, Na, the ion of the group 2 element such as calcium and magnesium, and the like is preferably adjusted to be within a predetermined range. More specific methods for adjusting the metal ion content include the following methods: a first method, wherein the weight ratio of Na ions to K ions is 1.5-4: 1; a second method, wherein the content of K ions is 4 to 20mmol/kg, and the weight ratio of Na ions to K ions is 1.5 to 4: 1; in the third method, the ratio of the weight of K ions to the total weight of Ca ions and Mg ions is 2 to 7: 1. The first to third methods, the combination of the first and third methods, and the combination of the second and third methods can be applied to any of the gel compositions of the first, second, and third embodiments, the gel compositions of the first and second embodiments, the gel compositions of the first and third embodiments, the gel compositions of the second and third embodiments, and the gel compositions of the first to third embodiments.
As the collagen casing for coating the cured product of the gel composition and enclosing the cured product, a commercially available collagen or a collagen-and cellulose-containing product can be used without particular limitation, and a collagen casing containing collagen and cellulose is preferable in consideration of adhesion to the outer surface of the cured product of the gel composition and the like. The collagen content of the collagen casing is 20-90 wt% or 40-80 wt% of the total amount of the collagen casing. Further, from the viewpoint of adhesion to the outer surface of the cured product of the gel composition and from the viewpoint of low solubility and no unpleasant sensation in the oral cavity, a collagen casing having a collagen content of 40 to 80 wt% and a cellulose content of 10 wt% or less is more preferable. In addition to collagen and cellulose, the collagen casing may contain 1 or 2 or more of vegetable oils and fats such as palm oil, olive oil, coconut oil, palm kernel oil, etc., plasticizers such as glycerin, stabilizers, etc., from the viewpoint of flexibility, workability (workability), stability (hard cracking property, etc.), and the like.
In the grape-like confectionery or the grape-like gel confectionery according to the present embodiment, by adjusting the film thickness and/or strength (or the film thickness and strength) of the collagen casing, the texture can be made closer to natural textureThe mouthfeel (especially pericarp mouthfeel) of grapes with peel. The film thickness can be selected from the range of 5 to 100 μm or 25 to 50 μm, for example. The strength may be 2800 to 9000g/cm2Or 3000-5000 g/cm2Is selected from the range of (1). Among these, the strength is obtained by coating a cured product of the gel composition with a collagen casing, drying the coated gel composition at room temperature (here, room temperature of 20 to 25 ℃) for 6 hours, removing the cured product, and then measuring only the collagen casing by the method described later. Further, since products having various film thicknesses are commercially available as collagen casings, products having a strength within the above range when a cured product of the gel composition is filled inside can be selected from among them and used. The gel composition may be any of the first embodiment, the second embodiment, the third embodiment, a combination of the first embodiment and the second embodiment, a combination of the first embodiment and the third embodiment, a combination of the second embodiment and the third embodiment, and a combination of the first embodiment to the third embodiment. In this specification, the thickness of the collagen casing was measured at 10 points with a micrometer (trade name: MDC25MJ, manufactured by Sanfeng corporation) to obtain an arithmetic average value.
It is considered that the strength in the above range can be obtained by enclosing the cured product of the gel composition in a collagen casing having a film thickness in the above range. That is, in the grape-like confectionery or the grape-like gel confectionery according to the present embodiment, the collagen casing absorbs the water-separated liquid from the solidified substance of the gel composition and swells, and thus the strength is lowered as compared with the case where the solidified substance of the gel composition is not coated, and it is considered that a good taste of the peel can be obtained. Since the collagen casing has a void inside, it is considered that the water separation liquid enters the void and swells.
When the thickness of the collagen casing is less than 5 μm, the strength of the collagen casing is less than 2800g/cm when the grape-like confectionery or grape-like gel confectionery of the present embodiment is chewed2It is difficult to chew continuously and the peel mouthfeel may not be available. In addition, when the heated liquid gel composition is filled in the collagen casing, the collagen casing may be brokenAnd (4) cracking. When the thickness of the collagen casing exceeds 100. mu.m, the strength of the collagen casing is higher than 9000g/cm2The swelling of the collagen casing is insufficient due to the water-separated liquid from the solidified substance of the gel composition, and as a result, a good pericarp-like texture may not be obtained.
The grape-like candy or grape-like gel candy of the present embodiment can be obtained, for example, as follows: the gel composition is heated to dissolve components such as a gelling agent, the obtained liquid gel composition is filled into a collagen casing, both ends are cooled while being tightened to a predetermined length, the gel composition inside the collagen casing is solidified, and the tightened portion is cut.
The grape-like confectionery or the grape-like gel confectionery according to the present embodiment obtained in this way has a peel texture and a pulp texture like natural grapes, and a grape-like texture in which the peel and the pulp are integrated, and has a moist texture and flavor like grapes when continuously chewed. In addition, the grape-like confectionery or the grape-like gel confectionery according to the present embodiment can change the grape flavor to another flavor while maintaining the natural taste of grapes with pericarp. The other flavors are not particularly limited as long as they can impart a taste or an aroma, and examples thereof include fruits other than grapes such as strawberry, kiwi fruit, pineapple, blueberry, mango, peach, apple, cherry, and citrus, carbonated drinks, cola, lemon water, matcha, jasmine, black tea, green tea, oolong tea, coffee, cappuccino, foods having a floral scent of rose or other than rose, fried chicken nuggets, garlic, chocolate, and the like.
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