JP2974204B2 - Jelly-like candy containing γ-linolenic acid and method for producing the same - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a jelly-like candy containing γ-linolenic acid and a method for producing the same.

[0002]

2. Description of the Related Art γ-linolenic acid (cis, cis, cis-6,9,12-o
ctadecatrienoic acid) is 6,9,
It is a fatty acid having 18 carbon atoms having a twelfth carbon cis-type unsaturated bond and its presence has been recognized in primrose seed oil, evening primrose oil, borage oil and the like. γ-linolenic acid is effective for diseases such as allergic rhinitis, allergic end breath, arteriosclerosis, thrombosis and hyperlipidemia, and has excellent effects such as relieving the degree of sickness. It is a substance that has attracted attention. Conventionally, as a method of ingesting polyunsaturated fatty acids such as γ-linolenic acid, it is common to put them in a capsule and ingest them. No. 22569) or a method of encapsulating unsaturated fatty acids obtained by hydrolyzing animal and vegetable oils (Japanese Patent Application Laid-Open No. 61-21065), or stirring an essential oil and a edible polymer solution to form an emulsion and then starch. And drying the mixture (Japanese Patent Application Laid-Open
-128270) is known.

[0003]

However, for example, Japanese Patent Application Laid-Open Nos. 62-22569 and 61-21
In the technology disclosed in Japanese Patent No. 065, although there is no leakage of oil, it is resistant to ingestion as food, and particularly children and infants tend to resist ingestion. Ingestion with capsules suppresses decomposition by digestive juices, but the effect of alleviating the degree of sickness has not yet produced satisfactory results. In the technology disclosed in JP-A-52-128270, although leakage of oil in the obtained food is small,
Because of the low water content, it was difficult to ingest, and when water was added, oil leakage occurred, and the effect of alleviating the degree of sickness was not yet satisfactory.

[0004]

Means for Solving the Problems The present inventors have conducted intensive studies on γ-linolenic acid in order to solve the above-mentioned problems, and as a result, surprisingly, 0.3 to 15% by weight of fats and oils containing γ-linolenic acid. Jelly-like candy consisting of 0.5 to 13% by weight of gelling agent, water and saccharides is a food without oil leakage, is easy to ingest, and is effective in alleviating the degree of sickness. Completed the invention.

[0005]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the present invention will be described in detail.
The jelly-like candy of the present invention contains 0.3 to 15% by weight of fat and oil containing γ-linolenic acid, and 0.5 to 13% by weight of gelling agent .
% , Consisting of water and saccharides. The oils and fats containing γ-linolenic acid may be any of oils and fats containing evening primrose, black currant, γ-linolenic acid derived from borage grass, and oils and fats produced by Mortierelle sp. Preferably, fats and oils containing borage grass-derived γ-linolenic acid are used. The amount of γ-linolenic acid contained in the fat or oil is 4 to 29.
% By weight, and more preferably 17 to 27% by weight. In the present invention, pure γ-linolenic acid may be used as the fat or oil containing γ-linolenic acid.

The amount of the fat or oil containing γ-linolenic acid must be 0.3 to 15% by weight , preferably 1 to 9% by weight. When the content is less than 0.3% by weight, the effect of the present invention is not exhibited , and when the content exceeds 15% by weight, oil leakage may occur, which is inappropriate .

As a gelling agent, gelatin, pectin,
Carrageenan, agar, starch and the like can be mentioned, and preferably, gelatin and pectin are used. Gelatin is preferably derived from horses, cows, pigs, and whales, and preferably has a molecular weight of 10,000 to 70,000, and more preferably 10,000 to 15,000.

Pectin is preferably derived from citrus fruits and apples, and has a molecular weight of 60,000 to 8,000.
0 is preferred,

The compounding amount of the gelling agent must be 0.5 to 13% by weight , preferably 5 to 7.5% by weight.
It is. If the amount is less than 0.5% by weight, the gel-forming ability is reduced. If the amount is more than 13% by weight, the texture deteriorates and is unsuitable.
It is .

The amount of water is preferably 5 to 23% by weight, more preferably 16 to 18% by weight. If the compounding amount is less than 5% by weight, the mixture of the saccharide, the gelling agent and the water does not mix uniformly, and gel formation tends to hardly occur,
If it exceeds 23% by weight, water tends to separate from the candy, which is not preferable.

As the saccharides, sugars, syrup, sugar alcohols such as glycerin and sorbitol are used alone or in combination. 50-90% by weight of sugar
And more preferably 70 to 75% by weight.
If the amount is less than 50% by weight or more than 90% by weight, the gel-forming ability tends to decrease, which is not preferable. The weight of the syrup and the like is a weight that also contains the moisture originally contained.

As flavor additives, fruit juices such as apple juice, orange juice, grape juice, grapefruit juice, etc.
Malic acid, acidity such as citric acid, grape flavor, apple flavor, orange flavor, flavor such as grapefruit flavor,
The amount to be added is a fat or oil containing γ-linolenic acid, a gelling agent,
The amount is preferably 1 to 20 parts by weight based on 100 parts of the total amount of water.

There is no particular limitation on the method for producing the jelly-like candy containing γ-linolenic acid of the present invention. If the above four components are mixed and left to stand for a certain period of time as described below, a jelly-like candy can be obtained. It may be manufactured by any method.

In the present invention, the jelly state is a state in which a gelling agent has physical properties such as elasticity, viscosity, viscoelasticity and rigidity in the presence of saccharides and water. When water contains 10% by weight or more of gelatin and gelatin, it is preferably in the form of an elastic jelly (gummy), and is gummy in terms of palatability and cultivating the ability to chew objects.

Hereinafter, a preferred method for producing a jelly-like candy will be specifically described. First, 70-75% by weight of sugars,
Mix 8 to 9% by weight of water and heat in a steam pot or the like. To this, add an aqueous gelatin solution obtained by mixing 5 to 7% by weight of gelatin and 8 to 10% by weight of water as a gelling agent. Further, the mixture is heated. Here, if necessary, a flavor additive is added in an amount of 1 to 20 parts by weight based on 100 parts by weight of the total amount of oils and fats containing γ-linolenic acid, gelling agent and water. Then γ
1-9% by weight of fats and oils containing linolenic acid are added and mixed. Fats and oils containing γ-linolenic acid may be added directly, but 0.1 to 0.5% by weight of fats and oils containing γ-linolenic acid in an aqueous medium in which an emulsifier such as glycerin fatty acid ester is dissolved in advance. It is more preferable to add after adding and mixing so that it may become a solid concentration, and making it an aqueous dispersion liquid.

After adding fats and oils containing γ-linolenic acid, mixing and heating, and when the temperature is raised to 118 ° C., the heating is stopped and the mixture is poured into a starch mold.
It is left at -26 ° C and a humidity of 50-70% for 20-30 hours to remove it from the mold. The thus obtained gummy candy containing γ-linolenic acid of the present invention may be dusted with a powder such as starch or wrapped with an oblate film, if necessary. Vegetable fats are 1/1000 of gummy candy.
１ ／ 1/100 parts by weight are coated and packaged in aluminum laminate pouches.

The gummy candy containing γ-linolenic acid according to the present invention comprises fats and oils containing γ-linolenic acid of 0.3 to 15 gm.
% By weight , 0.5 to 13 % by weight of a gelling agent, water and saccharides and, if necessary, flavor additives, but may further contain additives such as antioxidants, liquors and chocolates.

[0018]

The present invention will be described below in more detail with reference to examples. In the examples, “%” and “parts” are based on weight unless otherwise specified.

Example 1 36.1 parts of starch syrup, 27.1 parts of sugar, sorbitol 4.
After heating 5 parts (total amount of sugars: 67.7 parts), 7.5 parts of water and 2.3 parts of apple juice (flavor improver), 6.0 parts of gelatin and 9.0 parts of water were previously mixed. The mixture was allowed to stand for at least 10 minutes, and then heated and mixed. Here, 1.5 parts of citric acid (flavor additive) and 0.2 parts of apple flavor (flavor improver) are added. Then, γ-linolenic acid was added to 20
% Of glycerin fatty acid ester (emulsifier) was added to 5.9 parts of fat and oil, and an emulsion of γ-linolenic acid-containing fat and oil obtained by stirring was added, followed by further stirring and heating. When the temperature reaches 118 ° C., the heating is stopped. Such a mixture contains 70.4% of sugars, 6.2% of gelling agent, 1% of water.
The composition was 7.2%, and 6.2% of fat and oil containing γ-linolenic acid. The mixture was poured into a starch mold and then left at a temperature of 25 ° C. and a humidity of 65% for 24 hours to remove it from the mold, thereby obtaining 5 g of jelly-like (gummy-like) candies per piece. Jelly-like (gummy-like) obtained
The following evaluations were performed for candies.

Comparative Example 1 Fats and oils containing γ-linolenic acid (γ-linolenic acid 20%
66.3 parts) was encapsulated in a gelatin capsule (33.7 parts, gelatin 74.2%, glycerin 25.8%), and evaluated in the same manner as in Example 1. The following capsules were evaluated for the obtained capsules.

Leakage of oil Into the obtained jelly-like candy or soft gelatin capsule, a texturerometer (manufactured by Zenken Co., Ltd.)
And a load of 10, 15 kg / cm ² was applied to evaluate oil leakage as follows. ○ oil without leaking at a load of ··· 15kg / cm ² △ ··· oil may leak under a load of 15kg / cm ^2, 1
No oil leakage at a load of 0 kg / cm ² × ・ ・ ・ oil leakage at a load of 10 kg / cm ²

Ease of Ingestion Twenty children 5 to 12 years old were given three 5 g jelly-like candies (containing 180 mg of γ-linolenic acid) daily and freely ingested, and continued to eat four weeks later. Number was examined. Also, in the case of soft gelatin capsules, soft gelatin capsules were given to 20 children as in the above test.
Individuals (containing 180 mg of γ-linolenic acid) were similarly given daily and freely ingested, and the number of children continuing to eat after 4 weeks was examined. ◎ ・ ・ ・ 19-20 people ○ ・ ・ ・ 16-18 people △ ・ ・ ・ 10-15 people × ・ ・ ・ 9 people or less

Degree of Drunk After 20 adult males drink 350 ml of beer,
Six 5 g jelly-like candies (γ-linolenic acid 3
(Including 60 mg), and the degree of sickness after 4 hours was evaluated as follows by the smell of breath. In the case of soft gelatin capsules, the same 20 male adult males ingested 6 soft gelatin capsules (containing 360 mg of γ-linolenic acid) in the same manner. Was evaluated. ○ ... breath of 0 to 5 people smells of alcohol. Δ: The breath of 6 to 14 smells of alcohol. ×: Breath of more than 15 people smells of alcohol.

Example 2 The amount of sugar was changed to 36.1 parts, and instead of gelatin,
A jelly-like candy was prepared and evaluated in the same manner as in Example 1 except that 1.2 parts of pectin was used.

Example 3 The procedure of Example 1 was repeated, except that the amount of the saccharide was changed to 80 parts.
A jelly-like candy consisting of 5.2% and 5.5% of fat or oil containing γ-linolenic acid (containing 20% of γ-linolenic acid) was prepared and evaluated in the same manner.

Example 4 In the same manner as in Example 1, except that the amount of gelatin was changed to 5.0 parts, saccharides 71.2% and gelatin 5.3 were used.
%, Water 17.4%, fats and oils containing γ-linolenic acid (γ
A jelly-like candy consisting of 6.1% (containing 20% of linolenic acid) was prepared and evaluated in the same manner.

Example 5 In the same manner as in Example 1, except that the amount of water was changed to 13 parts, 73.3% of a saccharide, 6.5% of a gelling agent, 1 part of water
A jelly-like candy composed of 4.0% and 6.4% of fat or oil containing γ-linolenic acid (containing 20% of γ-linolenic acid) was prepared and evaluated in the same manner.

Example 6 In Example 1, the amount of fats and oils containing 20% of γ-linolenic acid was changed to 7.0 parts, and 69.6% of saccharide, 6.2% of gelling agent, and 17.2 of water. A jelly-like candy composed of 0% and 7.2% of fats and oils containing γ-linolenic acid (containing 20% of γ-linolenic acid) was prepared and evaluated in the same manner.

Example 7 A jelly candy was prepared in the same manner as in Example 1 except that apple juice (flavor additive), citric acid (flavor additive) and apple flavor (flavor improver) were not added. evaluated.

Example 8 A jelly-like candy was prepared in the same manner as in Example 2 except that apple juice (flavor additive), citric acid (flavor additive) and apple flavor (flavor improver) were not added. evaluated.

Comparative Example 2 A candy was prepared in the same manner as in Example 1 except that the oil-and-fat containing γ-linolenic acid was not used, and evaluated in the same manner as in Example 1.

Comparative Example 3 A candy was prepared in the same manner as in Example 1 except that gelatin was not contained, and evaluated in the same manner as in Example 1.

Comparative Example 4 A candy was prepared in the same manner as in Example 1 except that the candy was not contained, and evaluated in the same manner as in Example 1.

Comparative Example 5 A candy was prepared in the same manner as in Example 1 except that no saccharide was contained, and evaluated in the same manner as in Example 1.

[0035]

[Table 1] * Not jelly-like and could not be evaluated.

[0036]

Industrial Applicability The jelly candy containing γ-linolenic acid of the present invention has a low oil leakage, is easy to ingest, and is useful for alleviating the degree of drunkness.

──────────────────────────────────────────────────続 き Continuation of the front page (72) Inventor character: Yoichi 9-6 Nozaki-cho, Kita-ku, Osaka-shi Nippon Gohsei Kagaku Kogyo Co., Ltd. Tokyo Section Inspector Susumu Hikichi (56) References JP-A-6-169696 ( JP, A) JP-A-62-22569 (JP, A) JP-A-7-227227 (JP, A) JP-A-59-17949 (JP, A) JP-A-52-128270 (JP, A) Sho 61-21065 (JP, A) JP 4-12875 (JP, U) (58) Fields investigated (Int. Cl. ⁶ , DB name) A23G 1/00-9/30 A23L 1/30 A61K 31 / 20 ADD

Claims (5)

(57) [Claims] 1. Fats and oils containing γ-linolenic acid 0.3 to 0.3
A jelly-like candy containing γ-linolenic acid, comprising 15% by weight, 0.5 to 13 % by weight of a gelling agent, water and saccharides. 2. Fats and oils containing γ-linolenic acid 0.3 to 0.3
A γ-linolenic acid-containing jelly-like candy, comprising 15% by weight, 0.5 to 13 % by weight of a gelling agent, water, sugars and a flavor additive. 3. The γ-linolenic acid-containing jelly candy according to claim 1, wherein an oil or fat containing γ-linolenic acid is added to a mixture of a saccharide, a gelling agent and water. -A method for producing a jelly-like candy containing linolenic acid. 4. The method for producing the jelly-like candy containing γ-linolenic acid according to claim 2, wherein an oil or fat containing γ-linolenic acid is added to a mixture of a saccharide, a gelling agent, water and a flavor additive. A method for producing a jelly-like candy containing γ-linolenic acid. 5. The γ-linoleic acid according to claim 3, wherein the fat or oil containing γ-linolenic acid is a dispersion.
A method for producing a jelly-like candy containing linolenic acid.