GUMMY EDIBLE COMPOSITION AND METHOD FOR PRODUCING SAME

• Main Author: YONETO, Kunio
• Format: Patent
• Language: English; French; Japanese
• Published: 30.06.2022
• Subjects: CHEMISTRY; CHEWING GUM; COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; COMPOSITIONS BASED THEREON; COMPOSITIONS OF MACROMOLECULAR COMPOUNDS; CONFECTIONERY; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; ICE-CREAM; METALLURGY; ORGANIC MACROMOLECULAR COMPOUNDS; PREPARATION THEREOF; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; THEIR PREPARATION OR CHEMICAL WORKING-UP; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

Provided is a novel gummy edible composition prepared using hyaluronic acid as a gelatinizing agent.　The gummy edible composition comprises hyaluronic acid, a sugar (provided that a liquid polyhydric alcohol that has a liquid form at 25℃ is excluded), an acid that is different from the hyaluronic acid, and water, in which the molecular weight of the hyaluronic acid is 2.0×105 daltons to 1.6×106 daltons inclusive, the content of the sugar is 8 parts by mass to 35 parts by mass inclusive relative to 1 part by mass of the hyaluronic acid, and the content of the water is 10% by mass to 25% by mass inclusive. L'invention concerne une nouvelle composition comestible gluante préparée à l'aide d'acide hyaluronique en guise d'agent gélifiant.　La composition comestible gluante comprend de l'acide hyaluronique, un sucre (à condition d'exclure un alcool polyhydrique liquide qui se présente sous forme liquide à 25 °C), un acide qui est différent de l'acide hyaluronique, et de l'eau, dans laquelle le poids moléculaire de l'acide hyaluronique va de 2,0×105 daltons à 1,6×106 daltons inclus, la teneur en sucre est comprise de 8 parties en masse à 35 parties en masse inclus par rapport à 1 partie en masse de l'acide hyaluronique, et la teneur en eau est comprise de 10 % en masse à 25 % en masse inclus. ヒアルロン酸をゲル化剤として用いた新規なグミ状可食性組成物を提供する。　ヒアルロン酸、糖（但し、２５℃において、液体である液性多価アルコールを除く）、前記ヒアルロン酸とは異なる酸、及び水を含む、グミ状可食性組成物であって、　前記ヒアルロン酸の分子量が、２．０×１０5ダルトン以上１．６×１０6ダルトン以下であり、　前記糖の含有量が、前記ヒアルロン酸１質量部に対して、８質量部以上３５質量部以下であり、　前記水の含有率が、１０質量％以上２５質量％以下である、グミ状可食性組成物。