GRAPE JUICE-CONTAINING GUMMY CONTAINING POLYUNSATURATED FATTY ACID

Abstract

The present invention addresses the issue of providing a grape juice-containing gummy that contains polyunsaturated fatty acid and has reduced occurrence of offensive odors derived from the polyunsaturated fatty acid. The present invention provides a grape juice-containing gummy containing polyunsaturated fatty acids obtained by forming an oil and fat composition in which a water phase with a particle diameter of 300 nm or less in which a polyphenol as water-soluble antioxidants and an organic acid are dissolved is finely dispersed in an oil phase containing polyunsaturated fatty acids and dispersing the oil and fat composition in a gummy containing grape juice, thereby suppressing the occurrence of unusual flavor in the gummy.

Claims

1. A grape juice-containing gummy containing polyunsaturated fatty acids obtained by forming an oil and fat composition in which a water phase with a particle diameter of 300 nm or less in which a polyphenol and an organic acid are dissolved is finely dispersed in an oil phase containing polyunsaturated fatty acids and dispersing the oil and fat composition in a gummy containing grape juice.

2. The grape juice-containing gummy containing polyunsaturated fatty acids according to claim 1, wherein the amount of the polyunsaturated fatty acids in the gummy is 0.1 to 1.2 mass %.

3. The grape juice-containing gummy containing polyunsaturated fatty acids according to claim 1, wherein the organic acid is citric acid.

4. A method of producing a grape juice-containing gummy containing polyunsaturated fatty acids according to the following processes: 1 a process of preparing a water phase in which a polyphenol and an organic acid are dissolved; 2 a process of preparing an oil phase containing polyunsaturated fatty acids; 3 a process of forming an oil and fat composition by finely dispersing the water phase of 1 with a particle diameter of 300 nm or less in the oil phase of 2; and 4 a process of dispersing the oil and fat composition of 3 in a grape juice-containing gummy.

5. A method of reducing the occurrence of offensive odors in a grape juice-containing gummy containing polyunsaturated fatty acids obtained by forming an oil and fat composition in which a water phase with a particle diameter of 300 nm or less in which a polyphenol and an organic acid are dissolved is finely dispersed in an oil phase containing polyunsaturated fatty acids and dispersing the oil and fat composition in a grape juice-containing gummy.

6. The grape juice-containing gummy containing polyunsaturated fatty acids according to claim 2, wherein the organic acid is citric acid.

Description

EXAMPLES

Examination 1 Preparation of Oil and Fat Composition Containing Polyunsaturated Fatty Acids

[0061] According to the formulation in Table 1-1, an oil and fat composition containing polyunsaturated fatty acids was prepared. The preparation method was “○ Method of preparing an oil and fat composition containing polyunsaturated fatty acids.”

TABLE-US-00001 TABLE 1-1 Formulation of oil and fat composition containing polyunsaturated fatty acids Examination Examination 1-1 1-2 Water phase Ascorbic acid  0.45% — Sodium ascorbate  0.74% — Polyphenol 1 —  1.64% Sorbitol —  0.62% Citric acid —  0.45% Water  1.19%  1.19% Oil phase Emulsifier  1.49%  1.34% Soybean oil  11.00%  9.63% PUFA oil  85.13%  85.13% Total 100.00% 100.00% Concentration of water-soluble  50.1%  42.1% antioxidant in water phase (mass %) Concentration of water-soluble  50.1%  69.5% solid content in water phase (mass %) Concentration of organic acid   11.4% in water phase (mass %) (unit in formulation is mass %) For polyphenol 1, “Sunphenon 90S” (tea extract, commercially available from Taiyo Kagaku Co., Ltd.) was used. This product contained a large amount of catechin, which is a polyphenol. For sorbitol, “Sorbitol FP” (commercially available from B Food Science Co., Ltd.) was used. For the emulsifier, polyglycerin condensed ricinoleic acid ester “CRS-75” (commercially available from Sakamoto Yakuhin Kogyo Co., Ltd.) was used. The PUFA oil was an oil and fat containing polyunsaturated fatty acids, and an oil and fat containing a total amount of 32.6 mass % of DHA and EPA was used for this. All the particle diameters of the water phase were 300 nm or less.

○ Method of Preparing an Oil and Fat Composition Containing Polyunsaturated Fatty Acids

[0062] 1. In the formulation, the water phase was prepared by mixing those classified as the water phase.

[0063] 2. In the formulation, an oil phase was prepared by mixing those classified as the oil phase.

[0064] 3. While the oil phase was stirred, the water phase was gradually added to obtain a water-in-oil type approximate emulsion.

[0065] 4. Using a high pressure homogenizer, emulsification was performed in a water-in-oil type emulsion at 37 Mpa and 20 passes to obtain an “oil and fat composition containing polyunsaturated fatty acids.”

Examination 2 Preparation of Gummy and Storage Test

[0066] According to the formulation in Table 2-1, gummies were prepared. The preparation method was “○ Gummy preparation method.”

[0067] A storage test was performed on the obtained gummies. The method was “○ Gummy storage test method.” The results are shown in Table 2-2.

TABLE-US-00002 TABLE 2-1 Formulation of gummies Compar- Compar- Compar- ative ative ative Example Example Example Example 2-1 2-2 2-3 2-1 Gummy 1 87.74 87.74 — — Gummy 2 — — 87.74 87.74 Emulsifier 0.10 0.10 0.10 0.10 Water 10.00 10.00 10.00 10.00 Oil and fat 2.16 — 2.16 — composition containing polyunsaturated fatty acids obtained in Examination 1-1 Oil and fat — 2.16 — 2.16 composition containing polyunsaturated fatty acids obtained in Examination 1-2 Total 100.00 100.00 100.00 100.00 Total amount of 0.60 0.60 0.60 0.60 DHA and EPA (mass %) Amount of — 0.04 — 0.04 polyphenol derived from water phase in gummy (mass %) Amount of — 0.01 — 0.01 organic acid derived from water phase in gummy (mass %) (unit in formulation is mass %) For gummy1, fruit juice gummy “Satsuma mandarin” (commercially available from Meiji Co., Ltd.) was used. This product was described as Satsuma mandarin juice 100 (fresh fruit juice conversion ratio). In the raw material list, “concentrated mandarin juice” is listed after starch syrup and sugar. For gummy 2, fruit juice gummy “Grape” (commercially available from Meiji Co., Ltd.) was used. This product was described as grape juice 100 (fresh fruit juice conversion ratio). In the raw material list, “concentrated grape juic” is listed after starch syrup and sugar. For the emulsifier, polyglyceryl monolaurate “SY Glyster ML-750” (commercially available from Sakamoto Yakuhin Kogyo Co., Ltd.) was used.

○ Gummy Preparation Method

[0068] 1 According to the formulation table, gummies, water, and emulsifiers were heated and melted in a microwave oven.

[0069] 2 The oil and fat compositions containing polyunsaturated fatty acids obtained in Examination 1-1 and Examination 1-2 were added and stirred and made uniform.

[0070] 3 In a hot water bath at 90° C., the sample was stirred at 200 rpm for 1 hour.

[0071] 4 10 ml of the sample was dispensed into a silicone cup having an opening diameter of 4 cm and cooled at room temperature.

○ Gummy Storage Test Method

[0072] 1. The six gummies prepared according to “0 Gummy preparation method” were put into a 200 ml plastic container with a lid, and placed in an incubator at 30° C. and left. Here, the inside of the incubator was light-blocked.

[0073] 2. Every month, four panelists checked odors, and scored based on the following criteria according to consultation. [0074] 1 point Felt fish smell strongly [0075] 2 points Felt fish smell slightly [0076] 3 points Dull flavor, but within an acceptable range. [0077] 4 points The flavor was slightly dull. [0078] 5 points The flavor was almost the same as when the sample was prepared.

[0079] In the evaluation after storage at 30° C. for 2 months, four or more points were determined to be satisfactory.

TABLE-US-00003 TABLE 2-2 Results Comparative Comparative Comparative Example 2-1 Example 2-2 Example 2-3 Example 2-1 First month 4 4 3 5 Second 4 3 3 4 month

Conclusions

[0080] Comparative Example 2-1 contained Satsuma mandarin juice, but it was possible to reduce the occurrence of offensive odors even after 2 months with ascorbic acid (vitamin C), which is generally used as an antioxidant.

[0081] Comparative Example 2-3 contained grape juice, but unlike Comparative Example 2-1, it was not possible to sufficiently reduce the occurrence of offensive odors with ascorbic acid. Accordingly, the gummy containing grape juice itself was not thought to have antioxidative activity.

[0082] Although Example 2-1 contained grape juice, it was confirmed that, when a polyphenol (here, a tea extract; the active component was catechin) was used as an antioxidant, it was possible to effectively reduce the occurrence of offensive odors.

[0083] Comparative Example 2-2 contained Satsuma mandarin juice, but, in response to Example 2-1, and a test was performed using a polyphenol as an antioxidant, but an effect of reducing the occurrence of offensive odors was limited.

[0084] As above, it was clarified that, depending on the fruit juice used in the gummy, there was a difference in antioxidants for reducing the occurrence of offensive odors when DHA or EPA was contained, and in the grape juice-containing gummy, it was possible to effectively reduce the occurrence of offensive odors with the polyphenol.

Examination 3 Preparation of Gummies and Storage Test

[0085] Using the oil and fat composition containing polyunsaturated fatty acids prepared in Examination 1, gummies were prepared according to Table 3-1. The preparation method was “○ Gummy preparation method.”

[0086] A storage test was performed on the obtained gummies. The method was “○ Gummy storage test method.” The results are shown in Table 3-2.

TABLE-US-00004 TABLE 3-1 Formulation Comparative Comparative Comparative Example Example Example Example Example 3-1 3-1 3-2 3-2 3-3 Gummy 1 87.74 87.74 — — — Gummy 2 — — 87.74 87.74 — Gummy 3 — — — — 87.74 Emulsifier 0.1 0.1 0.1 0.1 0.1 Water 10 10 10 10 10 Oil and fat 2.16 — 2.16 — — composition containing polyunsaturated fatty acids obtained in Examination 1-1 Oil and fat — 2.16 — 2.16 2.16 composition containing polyunsaturated fatty acids obtained in Examination 1-2 Total 100 100 100 100 100 Total amount of 0.6 0.6 0.6 0.6 0.6 DHA and EPA (mass%) Amount of — 0.04 — 0.04 0.04 polyphenol derived from water phase in gummy (mass %) Amount of organic — 0.01 — 0.01 0.01 acid derived from water phase in gummy (mass %) (unit in formulation is mass %)“” For gummy 1, gummy “Fettuccine gummi” (grape) (commercially available from Bourbon Corporation) was use. In the raw material list of this product, “concentrated grape juice” is listed after sugar and starch syrup. For gummy 2, gummy “Pure gummy” (grape) (commercially available from Kanro Inc.) was used. In the raw material list of this product, “concentrated grape juice” is listed after sugar, starch syrup, and gelatin. For gummy 3, among “Chigumi” gummies, (commercially available from Kabaya Foods Corporation) a gummy colored “grape” was used. In the raw material list of this product, grape juice was not listed. For the emulsifier, polyglyceryl monolaurate “SY Glyster ML-750” (commercially available from Sakamoto Yakuhin Kogyo Co., Ltd.) was used.

TABLE-US-00005 TABLE 3-2 Results Compar- Compar- Compar- ative ative ative Example Example Example Example Example 3-1 3-1 3-2 3-2 3-3 Second 3 4 3 5 3 month

Conclusions

[0087] It was confirmed that, in the grape juice-containing gummies among respective manufacturers, when a polyphenol was used as an antioxidant, it was possible to further reduce the occurrence of unusual flavors than when vitamin C was used.

[0088] In Comparative Example 3-3, the gummy (gummy 3) which was assumed to have no grape juice and probably have grape flavor added was used, but even if a polyphenol was used as an antioxidant, it was not possible to reduce the occurrence of unusual flavors.

Examination 4 Preparation of Oil and Fat Composition Containing Polyunsaturated Fatty Acids 2

[0089] According to the formulation in Table 4-1, an oil and fat composition containing polyunsaturated fatty acids was prepared. The preparation method was “○ Method of preparing an oil and fat composition containing polyunsaturated fatty acids.”

TABLE-US-00006 TABLE 4-1 Formulation of oil and fat composition containing polyunsaturated fatty acids Exam- Exam- Exam- Exam- ination ination ination ination 4-1 4-2 4-3 4-4 Water phase Ascorbic acid 0.45 — — — Sodium 0.75 — — — ascorbate Polyphenol 1 — 1.20 — — Polyphenol 2 — — 1.65 — Polyphenol 3 — — — 1.65 Citric acid 0.47 — 0.63 0.63 Sorbitol 0.33 — 0.45 0.45 Water 0.87 1.20 1.20 1.20 Oil phase Emulsifier 0.98 1.50 1.35 1.35 Soybean oil 11.15 11.10 9.72 9.72 PUFA oil 85.00 85.00 85.00 85.00 Total 100.00 100.00 100.00 100.00 Concentration of 41.88 50.00 41.98 41.98 water-soluble antioxidant in water phase (mass %) Concentration of 69.63 50.00 69.47 69.47 water-soluble solid content in water phase (mass %) Concentration of organic acid 16.23 — 16.03 16.03 in water phase (mass %) Average particle diameter of 152.3 134.8 153.7 138.4 water phase (nm) (unit in formulation is mass %) For polyphenol 1, tea extract “Sunphenon 90S” (commercially available from Taiyo Kagaku Co., Ltd.) was used. This product contained a large amount of catechin. For polyphenol 2, apple extract polyphenol “Applephenon SH” (commercially available from Asahi Food & Healthcare, Ltd.) was used. For polyphenol 3, grape seed extract polyphenol “Grape seed extract FJ” (commercially available from Sabinsa Japan Corporation) was used. For sorbitol, “Sorbitol FP” (commercially available from B Food Science Co., Ltd.) was used. For the emulsifier, polyglycerin condensed ricinoleic acid ester “CRS-75” (commercially available from Sakamoto Yakuhin Kogyo Co., Ltd.) was used. The PUFA oil was an oil and fat containing polyunsaturated fatty acids, and an oil and fat containing a total amount of 32.6 mass % of DHA and EPA was used for this.

Examination 5 Preparation of Gummies and Storage Test 2

[0090] According to the formulation in Table 5-1, gummies were prepared. The preparation method was “0 Gummy preparation method.”

[0091] A storage test was performed on the obtained gummies. The method was “○ Gummy storage test method.” The results are shown in Table 5-2.

TABLE-US-00007 TABLE 5-1 Formulation of gummies Compar- Compar- ative ative Example Example Example Example 5-1 5-2 5-1 5-2 Gummy 1 87.74 87.74 87.74 87.74 Emulsifier 0.10 0.10 0.10 0.10 Water 10.00 10.00 10.00 10.00 Oil and fat 2.16 — — — composition containing polyunsaturated fatty acids obtained in Examination 4-1 Oil and fat — 2.16 — — composition containing polyunsaturated fatty acids obtained in Examination 4-2 Oil and fat — — 2.16 — composition containing polyunsaturated fatty acids obtained in Examination 4-3 Oil and fat — — — 2.16 composition containing polyunsaturated fatty acids obtained in Examination 4-4 Total 100.00 100.00 100.00 100.00 Total amount of 0.60 0.60 0.60 0.60 DHA and EPA (mass %) Amount of — 0.03 0.03 0.03 polyphenol derived from water phase in gummy (mass %) Amount of organic 0.01 — 0.01 0.01 acid derived from water phase in gummy (mass %) (unit in formulation is mass %) For gummy 1, fruit juice gummy “Grape” (commercially available from Meiji Co., Ltd.) was used. This product was described as grape juice 100 (fresh fruit juice conversion ratio). In the raw material list, “concentrated grape juice” is listed after starch syrup and sugar. For the emulsifier, polyglyceryl monolaurate “SY Glyster ML-750” (commercially available from Sakamoto Yakuhin Kogyo Co., Ltd.) was used.

TABLE-US-00008 TABLE 5-2 Results Compar- Compar- ative ative Example Example Example Example 5-1 5-2 5-1 5-2 First month 4 2 4 4 Second month 3 1 4 4

Conclusions

[0092] As shown in Examples 5-1 and 5-2, even if various polyphenols were used, it was possible to reduce the occurrence of unusual flavors in the grape juice-containing gummy.

[0093] In Comparative Example 5-1, even if citric acid was used in combination with vitamin C, it was not possible to sufficiently reduce the occurrence of unusual flavors in the grape juice-containing gummy. That is, it was confirmed that organic acids such as citric acid exhibited no effect even when used in combination with vitamin C, and the effect was exhibited only when used in combination with polyphenols.

[0094] In Comparative Example 5-2, the polyphenol was used as an antioxidant, but without use of citric acid in combination, a flavor improving effect in the grape juice-containing gummy was not observed.