JP2000041580A - Chewing composition - Google Patents

Abstract

(57) [Problem] To provide a chewing composition which has a moderate elasticity, has a good texture such as a chew and crispness, and does not impair nutrients when used in a balanced nutritional food. I do. A chewing composition containing gelatin and having a water content of 6 to 30% by weight, characterized in that the chewing composition contains an insoluble protein component or an insoluble polysaccharide. Achieved by the composition.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a chewing composition such as gummy candy containing gelatin, and more particularly, to a chewing composition having good shape retention, favorable chewing mouth and crispness during chewing. Composition.

[0002]

2. Description of the Related Art In general, the types of confections called candy are very diverse, and are classified according to differences in air content, boiling temperature of candy dough, materials, and the like. Among them, the one containing gelatin is generally called gummy candy.

[0003] The gummy candy has a special chewy texture and elasticity due to its gelatin, and exhibits a texture between gum and jelly.
There is a problem that the elasticity is strong, the bite is hard, and the crispness is poor.

Therefore, as a method of improving the above problem,
Methods such as changing the sugar composition and using polysaccharides such as pectin and carrageenan in combination have been used, but all of these methods lack the elasticity and viscosity, resulting in the unique texture of gummy candy. Is difficult to maintain. Also,
The above method has problems such as a decrease in nutrient amount when gummy candy is applied to a balanced nutritional food.

[0005]

SUMMARY OF THE INVENTION The present invention has been made in view of such circumstances, and it is an object of the present invention to have a moderate elasticity and a good texture such as a chew mouth and crispness. Another object of the present invention is to provide a chewing composition that does not impair nutrients when used in a balanced nutritional food.

[0006]

An object of the present invention is to provide a chewing composition containing gelatin and having a water content of 6 to 30% by weight (hereinafter, referred to as%). This is achieved by a chewing composition characterized by containing an insoluble protein component or an insoluble polysaccharide.

[0007] That is, the present inventors have focused on insoluble protein components and insoluble polysaccharides, and when they are used, the chewable composition has a good mouthfeel, crispness and the like, and is used as a balanced nutritional food. Even in this case, the present inventors have found that nutrients are not impaired as in the case of using other thickeners, and reached the present invention.

[0008]

Next, the present invention will be described in detail.
The chewing composition of the present invention has a specific chewyness and elasticity by containing 6 to 30% of water and gelatin, and exhibits an intermediate texture between gum and jelly. Specifically, what is called gummy candy, soft candy, etc. are mentioned.

The chewing composition of the present invention contains gelatin and also contains an insoluble protein component or an insoluble polysaccharide. The insoluble protein component is a protein that is insoluble in water, and examples thereof include a silk protein component, a soy protein component, a corn protein component, a wheat protein component, and collagen.

[0010] Among them, the silk protein component includes fibroin and sericin, which are proteins constituting silk thread.
It is preferable to use a product obtained by removing sericin and purifying only the remaining fibroin into a powder. Fibroin is a constituent protein that accounts for 70% of silk thread, exists in a liquid state in larvae such as lepidoptera, and is formed by solidifying into a fibrous form during spinning. Further, in the present invention, insoluble fibroin having a β structure is used. The silk protein component,
Since it is tasteless and odorless, it does not affect the flavor of the chewing composition, and the chewing composition has a better mouthfeel and crispness.

The insoluble polysaccharide is a polysaccharide that is insoluble in water and includes, for example, chitin, chitosan, xylan, insoluble glucan, lignin, cellulose and the like. Of these, chitin is a preferred food and is preferred. The insoluble protein component and the insoluble polysaccharide as described above may be used alone or in combination of two or more.

In the present invention, the amount of the insoluble protein component or insoluble polysaccharide to be added is determined based on the solid content of the chewing composition.
Preferably it is set to 0.5 to 5%, more preferably 1 to 3%. If the added amount of the insoluble protein component or the insoluble polysaccharide exceeds 5%, the tongue tends to be rough and the texture tends to be poor.

Further, gelatin is used in the chewable composition of the present invention. Gelatin can be applied to protein-enriched foods by increasing the amount of addition while obtaining a specific elastic texture. Gelatin used in the present invention is not particularly limited, and generally used gelatin may be used. Also, the amount of gelatin added
Chewing composition solid content, preferably 5 to 25
%, More preferably 7 to 17%. In the case of protein-enriched food, 10% or more is desirable. If the amount of gelatin is less than 5%, the elasticity tends to be lost. Conversely, if the amount of gelatin exceeds 25%, the elasticity tends to increase and the hardness tends to be too high.

Next, in addition to the above-mentioned raw materials,
Sugars. Sugars include sucrose, maltose, lactose, starch syrup, dextrin, sorbitol, maltose,
Examples thereof include sugar alcohols such as reduced starch syrup, and these may be used alone or in combination of two or more. The amount of the saccharide is usually 55 to 75% in the solid content of the chewing composition.
Is preferred.

In addition to the above-mentioned raw materials, fats and oils may be used in the chewing composition of the present invention. Oils and fats are effective in preventing adhesion to teeth during chewing and smoothing the texture. It is also important as a nutrient as a balanced nutritional food. Examples of the fats and oils include vegetable fats and oils such as salad oil, shortening, cocoa fat and oil, medium-chain triglyceride and the like, animal fats and oils such as butter, fresh cream, cheese and the like, animal fats and oils and vegetable fat and oil. And the like. In particular, when an oil or fat mainly composed of vegetable oil or fat is used, the odor peculiar to the oil or fat is not given to the chewing composition, which is preferable.

The amount of the fat added is preferably 0.5 to 20%, more preferably 5 to 10%, of the solid content of the chewing composition. If the amount of the fat or oil is less than 0.5%, it becomes difficult to impart a smooth texture,
In addition, it tends to easily adhere to wrapping paper. On the other hand, if the amount of the fat or oil exceeds 20%, the fat or oil tends to be separated from the chewing composition composition dough, or the texture deteriorates.

When calcium is added to the above raw materials, a calcium-enriched food can be obtained. Examples of the calcium include whey calcium, calcium phosphate, and the like. Further, the amount of calcium to be added is set to preferably 0.5 to 5%, more preferably 0.5 to 2%, in the solid content of the chewing composition. If the amount of calcium exceeds 5%, the texture tends to be hard and rough. When used in combination with a gelling agent which solidifies due to calcium ions, the texture may be impaired.

[0018] The chewing composition may further include a flavor, a sour agent, an emulsifier, a thickener, a colorant, a seasoning, a fruit juice,
Raw materials such as pulp, dairy products and extracts may be added as needed. In addition to the above gelatin and insoluble protein components, water-soluble protein components, for example, water-soluble gelatin may be added.

Next, using the above raw materials, the chewable composition of the present invention is produced, for example, as follows.
That is, for example, when manufacturing gummy candy, first,
Water is added to the saccharide to form an aqueous solution, and the mixture is boiled down with a vacuum cooker or the like until a candy dough having a water content of 5 to 15% is obtained. Next, water was added to gelatin powder in advance and swollen for 5 minutes or more.
The auxiliary materials such as a 0% gelatin solution, fats and oils, and an emulsifier are mixed with a pressure mixer, taken out, and cooled to about 75 ° C. Next, if it is poured into a starch mold that has been previously dried to a moisture content of 5% or less and molded, the gummy candy according to the present invention is obtained.

[0020]

As described above, the chewing composition of the present invention has the original elastic texture of gummy candy compared to conventional gummy candy by using an insoluble protein component or a water-soluble polysaccharide. , And bite,
The texture such as crispness can be improved. Further, even when nutrition such as fats and oils, proteins, calcium and the like are provided to obtain a balanced nutritional food, the same tactile sensation as described above can be obtained. In particular, in the case of a protein-enriched food, the above texture can be obtained. In addition, the insoluble protein component or the insoluble polysaccharide is a natural and highly healthy material, and can be used as a chewing composition in accordance with recent health trends.

Next, the present invention will be specifically described with reference to examples.

<Examples 1 to 3, Comparative Example 1> Chewing compositions having the compositions shown in Table 1 were prepared as follows. That is, first, water was added to sugar and starch syrup and dissolved by heating, and then a boiled liquid having a water content of 5.0% was obtained using a vacuum cooker. This boiled liquid is transferred to a pressure mixer,
A 40% aqueous gelatin solution which was dissolved in water and swollen was added, and an emulsifier and acids were further added and mixed. Next, the obtained mixture was poured into a mold of corn starch dried to a water content of 5% or less, and allowed to stand at room temperature for 24 hours to obtain a chewing composition. The composition was shown in terms of% by weight in the solid content of the finished chewing composition. The resulting chewing composition was evaluated for flavor, texture and overall evaluation. Table 1 shows the results.

<Examples 4 to 10 and Comparative Example 2> The procedure of Example 1 was repeated except that a boiled liquid having a water content of 12% was obtained using a vacuum cooker. The results are shown in Tables 2 and 3.

<Examples 11 to 14, Comparative Examples 3 and 4> In the same manner as in Example 1 except that proteins, calcium, lipids, and vitamins were added alone or in combination, in addition to the composition of Example 1. Table 4 shows the results.

[0025]

[Table 1] * 1 Enzyme syrup * 2 AP150 (Nitta Gelatin Co., Ltd.) * 3 Silk Butter CN (Kanebo Co., Ltd.) * 4 Evaluation: ◎ ・ ・ ・ Excellent ○ ・ ・ ・ Good × ・ ・ ・ Poor

[0026]

[Table 2] * 1 Enzyme syrup * 2 AP150 (Nitta Gelatin Co., Ltd.) * 3 Silk Butter CN (Kanebo Co., Ltd.) * 4 Evaluation: ◎ ・ ・ ・ Excellent ○ ・ ・ ・ Good × ・ ・ ・ Poor

[0027]

[Table 3] * 1 Enzyme syrup * 2 AP150 (Nitta Gelatin Co., Ltd.) * 4 Evaluation: ◎ ... very good ○ ... good × ... poor * 5 Fujipro CL (Fuji Oil Co., Ltd.) * 6 Finegle Z (Glico Nutrition Foods Co., Ltd.) * 7 Collagen Powder 1000 (Kawakami Foods Co., Ltd.) * 8 Chitin PSH (Yaitsu Fisheries Chemical Co., Ltd.)

[0028]

[Table 4] * 1 Enzyme syrup * 3 Silk Water CN (Kanebo Co., Ltd.) * 4 Evaluation: ◎ ... very good ○ ... good × ... poor * 9 AP120 (Nitta Gelatin Co., Ltd.) * 10 SH770 (Mitsubishi Chemical) * 11 Water-soluble gelatin U (Nitta Gelatin Co., Ltd.) * 12 Melva 40 (Fuji Oil Co., Ltd.) * 13 Yale Mix 300 (RIKEN Vitamin Co., Ltd.)

From the results shown in Tables 1 to 4, all of the chewing compositions of Examples were excellent in moderate bite and crispness, and Examples 2 and 5 were particularly good. Similar effects were also observed when water-soluble proteins, lipids, calcium, and vitamins were added alone or in combination. On the other hand, the chewable composition of the comparative example was not preferable because it had disadvantages such as poor crispness, stickiness, and hardness.

Claims (2)

[Claims] 1. A chewing composition containing gelatin and having a water content of 6 to 30% by weight, characterized in that the chewing composition contains an insoluble protein component or an insoluble polysaccharide. Chewing composition. 2. The chewable composition according to claim 1, wherein the insoluble protein component is a silk protein component.