JP7518616B2 - Gelatin-containing composition and method for inhibiting stringiness - Google Patents

Description

The present invention relates to a gelatin-containing composition and a method for suppressing stringiness.

Gelatin is non-toxic to the human body, inexpensive, and has excellent jelly-forming and thickening properties. For this reason, gelatin is widely used in the food and pharmaceutical industries.

On the other hand, gummy candy, which is a type of food containing gelatin, is molded, for example, through a process of filling a desired gummy mold with a gummy liquid containing gelatin, but it is known that the problem of stringing (tailing) of the gummy liquid occurs during this molding process. Stringing refers to the phenomenon in which thread-like gummy liquid hangs from the filling nozzle during filling, for example, and can cause various problems such as filling the mold with more gummy liquid than necessary, uneven filling amount, uneven shape, and gummy liquid spilling out of the mold. Therefore, solving the problem of stringing is very important in terms of reducing manufacturing costs and labor. This is not limited to gummy candy, but can be said to be important in common to foods, medicines, etc. that are manufactured through a process of filling with gelatin liquid.

To reduce this stringiness, for example, it is known to increase the amount of water used when dissolving the gelatin. However, this is not necessarily a satisfactory solution, as the texture changes significantly due to the increase in water content. There is also a known method of reducing stringiness by improving the cut nozzle part of the filling machine (Patent Document 1).

JP 2015-140186 A

The present invention aims to provide a new means for solving the problem of stringiness in compositions containing gelatin.

The present inventors have conducted intensive research in view of the above problems, and have found that the use of ethyl acetate, linalool or terpineol in combination with gelatin can suppress the stringiness that occurs in a composition containing gelatin. The present invention has been completed as a result of further research based on the above findings, and is as follows.
Item 1. A gelatin-containing composition containing at least one flavoring selected from the group consisting of ethyl acetate, linalool, and terpineol.
Item 2. The gelatin-containing composition according to Item 1, wherein the gelatin is 1 to 500 parts by mass per 1 part by mass of the total amount of the flavors in the composition.
Item 3. A method for producing a gelatin-containing composition, comprising filling a mixture containing at least one flavoring selected from the group consisting of ethyl acetate, linalool, and terpineol and gelatin into a container.
Item 4. A method for suppressing stringiness of a gelatin-containing composition, comprising adding at least one fragrance selected from the group consisting of ethyl acetate, linalool, and terpineol to the gelatin-containing composition.

The present invention makes it possible to suppress stringiness in compositions containing gelatin.

FIG. 1 shows the filling machine used in the examples.

The present invention relates to a gelatin-containing composition containing at least one flavoring selected from the group consisting of ethyl acetate, linalool, and terpineol.

Ethyl acetate is a known substance also known as Cas number 141-78-6.

Linalool is _a known substance and has the chemical formula _C10H18O .

Terpineol is a known substance also known as terpineol. Terpineol may be α-terpineol, β-terpineol, λ-terpineol, or δ-terpineol, and one or more of these may be used in combination, with no restrictions on the ratio.

The gelatin-containing composition contains gelatin. The gelatin may be any gelatin that has been conventionally used in the fields of food, medicine, quasi-drugs, etc., and preferably edible gelatin. Examples of the gelatin include, but are not limited to, acid and/or alkali-treated gelatin, chemically modified gelatin such as acylated gelatin, and gelatin hydrolysate, which are made from the skin, bone, tendon, ligament, scales, etc. of pigs, cows, fish, etc., as raw materials. One type of gelatin may be used alone, or two or more types may be used in combination. Gelatin is commercially available, and is commercially available from, for example, Nippi Co., Ltd., Nitta Gelatin Co., Ltd., Jellice Co., Ltd., Rousselot, Weishardt, etc.

Gelatin is not limited in this respect, and may be appropriately selected and used, for example, using jelly strength (bloom value) as an index. Although not limiting the present invention, the jelly strength of gelatin is preferably 50 to 350 g, and more preferably about 80 to 300 g. The jelly strength of gelatin is measured in accordance with JIS K-6503 (2001), and specifically, the jelly strength is defined as the load (g) required to press down 4 mm with a plunger having a diameter of 1/2 inch (12.7 mm) on the surface of a jelly prepared by cooling a 6.67% by mass gelatin aqueous solution at 10°C for 17 hours.

The content of at least one type of fragrance selected from the group consisting of ethyl acetate, linalool, and terpineol in the present gelatin-containing composition is not limited as long as the effects of the present invention are obtained. However, in the present gelatin-containing composition, the content of gelatin per part by mass of the total amount of the fragrance in the composition is preferably 1 to 500 parts by mass, more preferably 7.5 to 350 parts by mass, and even more preferably 15 to 150 parts by mass.

In the present gelatin-containing composition, the content of at least one flavor selected from the group consisting of ethyl acetate, linalool, and terpineol and gelatin is not limited, but the content of the flavor in the composition is preferably 0.01 to 8 mass%, more preferably 0.01 to 6 mass%, even more preferably 0.05 to 5 mass%, and particularly preferably 0.5 to 4 mass%, in terms of the total amount, for example.

The amount of gelatin in the gelatin-containing composition may be appropriately determined within a range that achieves the effects of the present invention.

The present invention is not limited in this respect, but the present gelatin-containing composition preferably further contains water. The water may be ion-exchanged water, distilled water, tap water, or the like. When the present gelatin-containing composition contains water, the content is not limited, but examples of the water content in the composition include 10 to 70% by mass, more preferably 30 to 60% by mass, and particularly preferably 40 to 50% by mass.

The present gelatin-containing composition may further contain any other components, such as pharma- ceutically acceptable components, cosmetically acceptable components, and edible components, as necessary, within the scope of the effects of the present invention. Edible components are preferred as such other components.

Examples of such other ingredients include surfactants, colorants, amino acids, vitamins, enzymes, sweeteners, cooling agents, fruit juice, excipients, disintegrants, flow agents, flavorings, odorants, suspending agents, wetting agents, solubilizers, dispersants, buffers, binders, lubricants, plasticizers, penetration enhancers, stabilizers, bulking agents, preservatives, thickeners, pH adjusters, coating agents, absorption enhancers, antioxidants, anti-inflammatory agents, ethyl acetate, linalool, fragrances other than terpineol, wax, various useful ingredients, etc. These may be used alone or in combination of two or more, and the content may be determined appropriately.

Although not limiting the present invention, examples of surfactants include glycerin fatty acid esters, polyglycerin fatty acid esters, propylene glycol fatty acid esters, sorbitan fatty acid esters, sucrose fatty acid esters, organic acid monoglycerides, lecithin derivatives, polyoxyethylene hydrogenated castor oil, etc.

In addition, examples of glycerin fatty acid esters and polyglycerin fatty acid esters include, but are not limited to, glycerin mono fatty acid esters, glycerin di fatty acid esters, triglycerin mono fatty acid esters, polyglycerin mono fatty acid esters, polyglycerin di fatty acid esters, etc.; propylene glycol fatty acid esters include propylene glycol mono fatty acid esters, propylene glycol di fatty acid esters, etc.; sorbitan fatty acid esters include sorbitan mono fatty acid esters, sorbitan di fatty acid esters, sorbitan tri fatty acid esters, etc.; sucrose fatty acid esters include sucrose mono fatty acid esters, etc.; and organic acid monoglycerides include acetate monoglyceride, lactate monoglyceride, citrate monoglyceride, succinate monoglyceride, diacetyltartarate monoglyceride, etc.

In the surfactant, the fatty acid is preferably, but is not limited to, fatty acids originating from edible animal or plant-derived oils and fats. Although not limited to, examples of the fatty acid include saturated or unsaturated fatty acids having 6 to 24 carbon atoms, more specifically, stearic acid, lauric acid, oleic acid, caprylic acid, capric acid, myristic acid, palmitic acid, linoleic acid, linolenic acid, arachidic acid, behenic acid, etc.

The form of the gelatin-containing composition is not limited, and may be any of liquid, semi-solid (gel (jelly), cream, paste, etc.), solid (powder, granules, etc.), etc.

The present gelatin-containing composition can be produced according to a conventionally known production procedure according to the desired form by appropriately mixing at least one flavoring selected from the group consisting of ethyl acetate, linalool, and terpineol, gelatin, water as necessary, and the other ingredients described above to obtain a mixture (filling), appropriately filling the mixture into a desired container (including a mold), and drying, etc., as necessary.

Although not limiting the present invention, a preferred example of the manufacturing procedure for the present gelatin-containing composition is to produce the present gelatin-containing composition through a step of filling the mixture into a mold, since the present invention can suppress stringiness. The mixture used during filling is usually liquid or semi-solid, and although not limiting the present invention, a preferred example is that the mixture is liquid or semi-solid at 80 to 90°C.

The molding may be any desired shape, such as a football shape, oblong shape, round shape, teardrop shape, triangle shape, diamond shape, sheet shape, etc., or the molded product may be cut into pieces as necessary after molding. For this reason, molded products are preferred examples of the gelatin-containing composition. Examples of such molded products include gummy candy, jelly, and bavarois.

The gelatin-containing composition may be further coated with a sugar coating or the like. Coating may also be performed according to a method conventionally known in the art.

The gelatin-containing composition may be used either orally or parenterally, and is preferably used orally. The manner of use of the gelatin-containing composition is not limited, and may be appropriately set according to the purpose. Examples of the manner of use when the composition is used orally include food compositions (including beverages, health functional foods (including specified health foods, nutritional functional foods, functional foods, supplements, etc.), dietary supplements, and foods for the sick), pharmaceutical compositions, quasi-drug compositions, and feed compositions, and may also be used as additives to food compositions, pharmaceutical compositions, quasi-drug compositions, feed, etc. The gelatin-containing composition may be, for example, swallowed immediately, or may be left in the mouth for a certain period of time and then swallowed.

There are no limitations on the subjects to which the gelatin-containing composition may be applied (ingested, administered, etc.), and examples include humans and non-human mammals. Examples of non-human mammals include guinea pigs, rabbits, dogs, cats, monkeys, chimpanzees, etc.

According to the present gelatin-containing composition, by using at least one fragrance selected from the group consisting of ethyl acetate, linalool, and terpineol in the composition containing gelatin, it is possible to suppress stringiness of the gelatin-containing composition. In particular, according to the present invention, it is possible to suppress stringiness when the mixture is filled into a container. Therefore, according to the present invention, problems such as filling a container with more mixture than necessary, variation in the filling amount, and uneven shape of the gelatin-containing composition during the production of the gelatin-containing composition can be reduced, and the mixture is less likely to spill outside the container, which in turn reduces production costs and labor. Therefore, according to the present invention, it is possible to provide a gelatin-containing composition in which stringiness is reduced during production, especially during filling.

From this, the present invention can also be said to provide a method for producing a gelatin-containing composition, characterized in that the gelatin-containing composition contains at least one fragrance selected from the group consisting of ethyl acetate, linalool, and terpineol. The present invention can also be said to provide a method for producing a gelatin-containing composition, characterized in that the gelatin-containing composition contains at least one fragrance selected from the group consisting of ethyl acetate, linalool, and terpineol, and in which stringiness during the production of the composition is suppressed. Although not limiting the present invention, a preferred example of the production method is a method including a step of filling the mixture into a mold.

Therefore, the present invention can also be said to provide a method for suppressing stringiness of a gelatin-containing composition, which is characterized by including at least one fragrance selected from the group consisting of ethyl acetate, linalool, and terpineol in the gelatin-containing composition. Although not limiting the present invention, the method can suppress stringiness, for example, when the mixture is filled into a mold.

In these methods, the at least one flavoring selected from the group consisting of ethyl acetate, linalool, and terpineol, gelatin, water, optional ingredients, their mixing and manufacturing procedures, gelatin-containing compositions, etc. are as described above.

The present invention will be described in more detail below by showing examples, but the present invention is not limited to these.
1. Preparation of gelatin-containing compositions
According to the composition in Table 1, gelatin (product name BLK-200, manufactured by Nitta Gelatin Co., Ltd.) was added with water, left to stand for 5 minutes to swell, and then heated in a thermostatic bath at 85°C for 20 minutes. It was confirmed that the gelatin was completely dissolved, and this was used as a gelatin stock. Also, ethyl acetate (product name Ethyl Acetate, manufactured by Wako Pure Chemical Industries, Ltd. (containing 99.5% by weight of ethyl acetate)) and a surfactant (product name Poem K-37V, manufactured by Riken Vitamin Co., Ltd. (glycerin fatty acid ester)) were mixed according to the composition in Table 1, and the ethyl acetate was completely dissolved, and this was used as an ethyl acetate stock. Next, the gelatin stock and the ethyl acetate stock were mixed in a thermostatic bath at 85°C, and stirred until the mixture was visually uniform to obtain a mixed liquid (filling (Examples 1 to 4)).

In Comparative Example 1, the components were mixed according to the composition in Table 1 in the same manner, except that ethyl acetate was not used, to obtain a mixed solution.

Other than replacing ethyl acetate with linalool (trade name Linalool, manufactured by Tokyo Chemical Industry Co., Ltd. (containing 96% by weight of linalool)), the components were mixed according to the composition in Table 1 to obtain mixed solutions (Examples 5 to 7). Also, other than replacing ethyl acetate with terpineol (trade name Terpineol, manufactured by Tokyo Chemical Industry Co., Ltd. (containing 80% by weight of terpineol)), the components were mixed according to the composition in Table 1 to obtain mixed solutions (Examples 8 to 10).

2. Stringiness (tailing) evaluation Using a commercially available filling machine shown in FIG. 1, stringiness (tailing) of each mixed liquid was evaluated. Specifically, the filling machine and the mold were set so that the distance from the outlet (tip) of the filling machine shown in FIG. 1 to the mold placed directly below the filling machine was 25 cm, and 10 mL of each mixed liquid (85 ° C) obtained as described above was poured into the filling machine from the top, and then the outlet of the filling machine was opened, and the mixed liquid was allowed to fall from the outlet for 5 seconds, and the outlet of the filling machine was closed, and the length of stringiness (tailing) occurring below the filling machine at that time was quickly measured using a ruler and judged according to the following criteria. The mixture was dropped free, the outlet diameter of the filling machine was 2.5 mm in diameter, and the filling machine was heated to 85 ° C in advance in a thermostatic bath.

<Standards>
×: The outlet and the mold are connected by the mixed liquid (25 cm)
△: The discharge port and the mold are not connected by the mixed liquid, but the mixed liquid (gelatin thread) remains 20 cm or more from the discharge port. ○: The discharge port and the mold are not connected by the mixed liquid, but the mixed liquid (gelatin thread) remains less than 20 cm from the discharge port. ⊚: No gelatin thread is observed at the discharge port.

3. Results The results are shown in Table 1.

As shown in Table 1, when ethyl acetate, linalool, and terpineol were not used (Comparative Example 1), the result was ×, and significant stringiness was a problem. In contrast, in Examples 1 to 10, in which ethyl acetate, linalool, and terpineol were used together with gelatin, stringiness was suppressed more than in Comparative Example 1.

This confirmed that stringiness can be suppressed by using a combination of ethyl acetate, linalool, and terpineol in a gelatin-containing composition.

Claims (3)

Contains at least one flavoring selected from the group consisting of ethyl acetate, linalool, and terpineol, and gelatin ;
The content of gelatin is 15 to 500 parts by mass per part by mass of the total amount of the flavorings,
The water content is 10 to 50% by mass.
Gelatin-containing compositions ,
(However, this does not include gelatin-containing compositions containing 20% or less gelatin by weight.) A method for producing a gelatin-containing composition (excluding gelatin -containing compositions having a gelatin content of 20% by mass or less ) comprising the step of filling a container with a mixture containing at least one flavoring selected from the group consisting of ethyl acetate, linalool, and terpineol and gelatin, the mixture having a gelatin content of 15 to 500 parts by mass per part by mass of the total amount of the flavorings and a water content of 10 to 50% by mass. A method for suppressing stringiness in a gelatin-containing composition, comprising: adding at least one flavoring selected from the group consisting of ethyl acetate, linalool, and terpineol to the gelatin-containing composition in an amount of 15 to 500 parts by mass per part by mass of the total amount of the flavoring .