JP2001231467A - Gel-form base for food products and method for producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a base for a gel food that can attain simple preparation of gel foods, for example, Bavarian cream in no need of time and trouble for heating and dissolving the gelling agent and can maintain the homogeneous state for a long period of time. SOLUTION: The base for gel food is prepared by dispersing a cold water-soluble gelling agent in the fat and oil that is solid at a temperature lower than the normal one and is fluidized when it undergoes the physical shocks. In the method of producing the base for gel food material, propylene glycol fatty acid ester, glycerol stearate esters and a cold water-soluble gelatin are added to the oil which is liquid at room temperature, the resultant mixture is treated with heat, during or after the heat treatment, before cold solidification, the cold water-soluble gelatin is added to the mixture.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a gel food base. More specifically, a gelled food such as jelly and bavarois can be easily prepared without the need for heating and dissolving the gelling agent, and can maintain a uniform state during storage. About the base.

[0002]

2. Description of the Related Art Conventionally, powdery jelly powders containing gelatin, sucrose and pigments have been known. To make gelatin jelly using this jelly base, first add water to the jelly base and then heat it to 70 ° C or higher to dissolve the gelatin contained in the jelly base to prepare a jelly solution. The solution is placed in a mold, cooled and gelled. However, this jelly base had two problems. Primarily,
The above-mentioned jelly base has a problem in that gelatin powder is liable to become lump when added to water, and it takes time and effort to prepare a uniform jelly solution without lump. Secondly,
The above-mentioned jelly base requires a heating step when preparing a jelly solution, so that there is a problem that a heating time and labor are required.

[0003] The present applicant has invented a gel food base capable of solving these problems and filed a patent application (Japanese Patent Laid-Open No. 11-225690). This base for gel food is prepared by dispersing a cold-water-soluble gelling agent in a fat or oil or oil-based material that is liquid at room temperature, so that the base is mixed with water at room temperature or lower, and the mixture is simply stirred with a spoon or the like. By doing so, it was possible to prepare a uniform jelly solution without heating. As a result, the working time was greatly reduced and the labor was reduced as compared with the case where jelly was made using a conventional powdery jelly base.

[0004] However, the following problem still remains in the gel food base. The problem is separation of the oil and fat liquid at normal temperature and the gelling agent soluble in cold water contained in the base. This separation occurs when the gelling agent in the base settles during storage of the base. For this reason, in order to produce a uniform gel food using the gel food base, it was necessary to first make the separated base uniform and then add water. This is because the base once separated is difficult to return to the original uniform base. However, it takes time and effort to make the separated base uniform.
Further, a gel food base in which the separation of the fat and oil from the gelling agent has occurred is not visually pleasing.

[0005]

SUMMARY OF THE INVENTION According to the present invention, a gel food can be prepared very easily without requiring a heating step when preparing a jelly solution, and furthermore, a uniform state is maintained during storage. The purpose of the present invention is to provide a gel food base that can be used.

[0006]

As a result of repeated studies by the present inventors, the physical properties of the gel food base during storage and the physical properties at the time of use are changed by heating without performing the above. I got the idea that I could solve the problem. And
Further research based on this idea revealed that oils and fats that were solid at room temperature or lower and could be fluidized by applying a physical shock without heating, and gelled with water at room temperature or lower. By dispersing the cold water-soluble gelling agent, a gel food base capable of solving the above problem was completed. That is, the present invention is a gel food base comprising a cold water-soluble gelling agent dispersed in an oil or fat which is solid at normal temperature or lower and is fluidized by a physical impact at normal temperature or lower.

[0007] Another gist of the present invention is that the above-mentioned gel food base is a liquid or fat at room temperature as an oil or fat which is solid at room temperature or lower and which is fluidized by physical impact at room temperature or lower. It is a gel food base including a mixture obtained by mixing a propylene glycol fatty acid ester and a glycerin stearic acid ester with an oil or fat, followed by heat treatment.

[0008] Another gist of the present invention is that, in the above-mentioned gel food base, fats and oils which are solid at normal temperature or lower and which fluidize when subjected to a physical impact at normal temperature or lower are liquid at room temperature. It is a gel food base including a mixture obtained by mixing glycerin stearate and diglycerin oleate with fats and oils and heat-treating the mixture.

Another aspect of the present invention is a gel food, wherein the base for a gel food contains monoglycerin monostearate and diglycerin monostearate as the glycerin stearate. For the base.

[0010] Another gist of the present invention is that the above-mentioned gel food base is an oil or fat which is solid at normal temperature or lower and which is fluidized by physical impact at normal temperature or lower. It is a gel food base including a mixture obtained by mixing a propylene glycol fatty acid ester and a glycerin stearic acid ester with an oil or fat and subjecting the mixture to a heat treatment at 60 ° C. to 80 ° C. for 5 to 30 minutes.

Another aspect of the present invention is a method for producing the above-mentioned gel food base, wherein a propylene glycol fatty acid ester and a glycerin stearate are added to a fat or oil which is liquid at ordinary temperature, and the mixture is heated. Then, a cold water-soluble gelatin is added prior to the cooling and solidification before the solidification by cooling.

Another aspect of the present invention is a method for producing the above-mentioned gel food base, comprising adding a glycerin stearate and a diglycerin oleate to a liquid oil at room temperature, followed by heat treatment. This is a method for producing a gel food base in which cold water-soluble gelatin is added before cooling or solidifying after heat treatment.

Japanese Patent Application Laid-Open No. 54-32511 discloses that oils and fats containing a food-soluble oil-soluble nonionic surfactant in an amount of 5 to 50.
A method is described in which fats and oils are modified by adding them by weight, heating and dissolving, and then cooling by standing or shaking, so that the fats and oils can be arbitrarily converted at the same temperature.
However, powdered raw materials such as cold water-soluble gelling agents and seasonings are dispersed in fats and oils, and the state of the fats and oils is the same as the gelled food base that needs to prevent separation between the powdered raw materials and fats and oils during storage. The configuration of applying fats and oils that can be arbitrarily converted at a temperature,
There is no description or suggestion. Further, there is no description that the above-described configuration has the effect of preventing the gel food base from being separated during storage.

[0014]

BEST MODE FOR CARRYING OUT THE INVENTION A gel food base is used for preparing a jelly liquid by mixing it with a liquid or paste-like substance containing water, and gelling the jelly liquid to prepare a gel food. It is a substrate. The gel food prepared using the above base may be any gel that is generally called a gel, that is, a food having a gel structure formed by solidifying a colloid solution, and examples thereof include jelly, bavarois, mousse, and blancmanje.

[0015] The gel food base of the present invention contains fats and oils (hereinafter abbreviated as "solid / fluid fats and oils") which are solid at normal temperature or lower and which are fluidized by physical impact at normal temperature or lower. The room temperature or lower means that the temperature is lower than or equal to the distribution temperature of the base or the room temperature at which the gel food is prepared.
C. or lower, more preferably 15 to 25C.

The solid / fluid fat is solid at normal temperature or lower. Thereby, during the distribution of the gel food base at room temperature or lower, or during its storage, to prevent sedimentation and separation of the powder material such as cold water soluble gelling agent contained in the base, A uniform state can be maintained. In addition, by maintaining the gel food base in a uniform state, the time required for preparing the gel food can be reduced.

The above-mentioned solid / fluid fats and oils have the property of fluidizing when subjected to a physical impact at a normal temperature or lower. Thereby, at the time of preparing the jelly solution, the gel-like food base and the liquid or paste containing water can be easily mixed without heating to prepare a uniform jelly solution. The fluidization means that the solid / fluid is broken down by a physical impact into a solid state. Further, it is to change from a solid state to a liquid or paste state. The physical impact is to apply a force capable of fluidizing the solid / fluid fat, for example, stirring by a stirring means such as a spoon or a mixer, filling the solid / fluid fat into a flexible container, For example, a method of rubbing or shaking the whole can be mentioned.

The solid / fluid fat fluidized by the physical impact may be a fluid substance which can be easily mixed with a liquid or paste containing water, and the viscosity of the solid / fluid fat after fluidization is good. Is 3 Pa · s or less, and further 1 Pa · s to 2 P
It is preferably a · s. In addition, the measuring method of the said viscosity is as follows. That is, the solidified / fluidized fat / oil (product temperature: 25 ° C.) after fluidization was supplied to a B-type viscometer rotor No. 2 2, and the measurement was performed at a rotational speed of 12 rpm.

The solid / fluid fats and oils having the above properties suitable for use in the present invention include the following two types.
The solid / fluid fat A and the solid / fluid fat B will be respectively described. First, the solid / fluid fat A is obtained by mixing a propylene glycol fatty acid ester and glycerin stearate with a liquid fat at normal temperature, and then subjecting the mixture to heat treatment.

To explain the solid / fluid fat A, the fat or oil which is liquid at normal temperature may be any edible oil, such as rice oil, rapeseed oil, rapeseed white oil, olive oil, nut oil, soybean oil, Sunflower oil, corn oil, salad oil, palm oil and the like may be used.

The propylene glycol fatty acid ester may be any one that can be used for food. For example, propylene glycol monobehinate, propylene glycol monostearate, propylene glycol monooleate, or the like may be used. Further, the propylene glycol fatty acid ester is 5% by weight to 15% by weight based on the total amount of the fat or oil which is liquid at ordinary temperature.
Furthermore, it is preferable to add 7 to 12% by weight. This facilitates fluidization of the solid / fluid fat by physical impact.

The above glycerin stearate is
2% by weight to 5% by weight based on the total amount of fats and oils that are liquid at normal temperature,
Further, it is preferable to add 3 to 4% by weight.
Thereby, when the solid / fluid fat is in a solid state, the solid state is easily maintained.

The conditions for the above heat treatment may be such that the propylene glycol fatty acid ester and glycerin stearate can be dissolved in a liquid fat at normal temperature,
It is preferable to perform heat treatment at 80 ° C. for 5 to 30 minutes. By performing this heat treatment, a solid / fluid fat suitable for use in the present invention can be obtained.

Next, the solid / fluid fat B will be described. The solid / fluid fat B is obtained by mixing a glycerin stearate and a diglycerin oleate with a liquid fat at room temperature and then subjecting the mixture to heat treatment. In the present invention, it is preferable to use solid / fluid fat B. This is because, compared to the solid / fluid fat A, the effect of preventing the separation of the powder raw material such as the cold water soluble gelling agent and the fat from the fat is higher. Further, the mixing operation of the liquid substance containing water and the gel food base is easier than the solid / fluid oil / fat A.

The solid / fluid fat B will be described below. First, as the oil / fat which is liquid at normal temperature, the same as the solid / fluid oil / fat A may be used.

The glycerin stearate may be any one that can be used for food. For example, monoglycerin monostearate, diglycerin monostearate and the like can be mentioned. In the present invention, it is particularly preferable to use monoglycerin monostearate and diglycerin monostearate together. This can improve the effect of preventing separation of powdery raw materials such as cold water-soluble gelling agents and fats and oils during storage of the gel food base.

It is preferable that the amount of the glycerin stearate is 2% by weight to 6% by weight based on the total amount of the fat or oil which is liquid at normal temperature. When monoglycerin monostearate and diglycerin monostearate are used in combination, it is preferable to mix the former more than the latter within the above range. By blending the monoglycerin monostearate and the diglycerin monostearate in this ratio, the effect of preventing separation of the powdery raw material and the fat or oil can be further improved.

The diglycerin oleate may be any one that can be used for food. By blending diglycerin oleate, especially when mixing a water-containing liquid or the like and a gel food base, the familiarity between the two is good, which is effective in facilitating the mixing operation. . The amount of the diglycerin oleate is 0.5% by weight to 5% by weight with respect to the total amount of the fat or oil which is liquid at normal temperature.
% By weight.

In the present invention, it is preferable to further use decaglycerin behenate. This is because oil separation of the gel food base can be more effectively prevented. The decaglycerin behenate ester may be any as long as it can be used for food, and examples include decaglycerin dodecabhenate ester, decaglycerin heptabehenate ester and the like. Nitrate is preferably used in combination because it has a high oil separation preventing effect on a gel food base.

In the present invention, when glycerin stearate, diglycerin oleate and decaglycerin behenate are used in combination,
2% by weight to 5% by weight based on the total amount of the fat or oil which is liquid at normal temperature:
It is preferable to mix them in a weight ratio of 3% by weight to 3% by weight: 0.01% by weight to 0.5% by weight. By blending in this ratio, the effect of preventing separation of the powder raw material and the fat and oil is extremely high, and the familiarity between the liquid material containing water and the gel food base is good, and the mixing time of the liquid material and the base is good. And labor can be reduced.

The above-mentioned oils and fats which are liquid at ordinary temperature, glycerin stearate, diglycerin oleate and decaglycerin behenate are mixed and heated. You can do it.

The gel food base of the present invention is obtained by dispersing a cold water-soluble gelling agent in the above-mentioned solid / fluid fat. This cold water-soluble gelling agent is a gelling agent that can be dissolved in water at room temperature, that is, room temperature or lower for preparing a gel food, more preferably 30 ° C or lower, and even 15 ° C to 25 ° C. The cold water-soluble gelling agent may be dissolved in water at the above temperature, and its type is not limited,
For example, water-soluble gelatin or pregelatinized starch can be suitably used.

The amount of the cold water-soluble gelling agent to be dispersed in the solid / fluid fat is an amount capable of gelling a mixture of a gel-like food base and a water-containing liquid or paste-like substance mixed with the base. The amount of the cold water-soluble gelling agent may be set in consideration of the desired texture of the gel food. The amount of the cold water-soluble gelling agent based on the solid / fluid fat in the gel food base is, for example, 0.05 part with respect to 1 part by weight of the solid / fluid fat.
It is preferred that the content be 1 part by weight to 1 part by weight, more preferably 0.1 part by weight to 0.3 part by weight.

The base for a gel food of the present invention may contain various raw materials in addition to the above-mentioned solid / fluid fats and oils and a cold water-soluble gelling agent. For example, useful microorganisms such as lactic acid bacteria, whole milk powder, skim milk powder, powdered milk raw materials such as powdered fermented milk, sucrose, trisaccharide, sugars such as granulated sugar, citric acid, gluconic acid, phytic acid, ascorbic acid, etc. Organic acids or salts thereof, salts, flavors, pigments, thickeners such as xanthan gum, guar gum, and λ-carrageenan, and emulsifiers such as sucrose fatty acid esters and polyglycerin fatty acid esters. When the above-mentioned raw materials are blended in a gel food base, the water content of the gel food base after blending the raw materials is preferably maintained at 5% by weight or less, more preferably 3% by weight or less. Thereby, the gelation of the cold water-soluble gelling agent in the base can be prevented.

The gel food base of the present invention is preferably produced by the following method. That is, a cold water-soluble gelling agent is added to a solid / fluid oil that is in a fluidized state by heating, and powdered ingredients such as the powdered milk material and the organic acid are added as necessary. While the fluidity is maintained, the container is filled and sealed, and cooled before the cold water-soluble gelling agent and the powder raw material settle to solidify the solid / fluid fat.

When the above-mentioned solid / fluid fat is used, the solid / fluid fat is in a heated state after the heat treatment, and before cooling and solidifying, a cold water-soluble gelling agent is added, and this is dispersed uniformly. It is preferable that the fat is solidified before the gelling agent settles to produce a gel food base. This makes it possible to produce a gel food base that can more reliably prevent the sedimentation of the powder material such as the gelling agent. Alternatively, for example, an emulsifier such as propylene glycol fatty acid ester and glycerin stearate and a cold water-soluble gelling agent may be added to a fat or oil that is liquid at normal temperature, and the mixture may be heated and solidified by cooling. Further, a method may be adopted in which the solidified / fluidized fat once solidified is heated and fluidized, and cold water-soluble gelatin is added, followed by cooling and solidifying.

The method for preparing a gel food using the above-mentioned gel food base of the present invention is as follows. That is, the above-mentioned base and a liquid or paste-like substance containing water (hereinafter, abbreviated as a liquid substance) are mixed at room temperature or lower to prepare a uniform jelly liquid, and the jelly liquid is filled in a mold as necessary.
It may be gelled.

The liquid substance may be a liquid or paste substance containing water, which can gel the cold water-soluble gelling agent in the gel food base, such as milk, liquid or plain yogurt, various juices, concentrated Examples include fruit juice, vegetable juice, vegetable puree, tea leaf extract such as black tea, green tea, oolong tea, matcha tea, and favorite beverages such as coffee and cocoa.

In the present invention, as the liquid material, 30
0 mPa · s or more, and further 500 mPa · s to 10 P
It is preferable to use one having a viscosity of a · s. Thereby, generation of lumps of the cold water-soluble gelling agent in the gel food base can be suppressed. Further, in the present invention, it is preferable to use, as the liquid material, one containing low-strength agar and λ-carrageenan. Thereby, it is possible to suppress the occurrence of separation between solid / fluid fats and oils generated until the jelly liquid is completely gelled and other raw materials.

As the low-strength agar, the viscosity of a 1.5% by weight solution (product temperature: 85 ° C.) is 5 mPa · s or less, further 2 mPa · s to 4 mPa · s,
The gel strength of the weight% solution at 20 ° C. is 30 ± 20 g
/ Cm ² (according to a daily cold water jelly strength measurement method). It should be noted that a normal 1.5% by weight agar solution (product temperature: 85 ° C.) has a viscosity of 10 mPa ± 2 mPa · s, and has a higher viscosity than the low-strength agar. The gel strength of ordinary agar is also higher than that of low-strength agar. The amount of the low-strength agar is based on the total amount of the liquid material,
0.1% by weight to 0.6% by weight, and even 0.3% by weight
Preferably, it contains 0.4% by weight.

Λ-carrageenan is mainly composed of β- (1 → 3) -linked D-galactose in which C-2 is sulfated,
Of α- (1 → 4) bond in which -2 and C-6 are sulfated
It is a type of carrageenan having a structure in which galactose is alternately connected. In the present invention, any known λ-carrageenan can be used. The λ-carrageenan is used in an amount of 0.05% by weight based on the total amount of the liquid material.
It is preferable to contain 0.5% by weight, more preferably 0.1% to 0.2% by weight.

Examples of the product form of the gel food base of the present invention are as follows. That is, the gel food base is filled and sealed in a flexible container such as a pouch or a tube, and separately from this, the liquid material is filled and sealed in the container,
Both may be stored in a carton or the like to make a product. By filling and sealing the gel food base in a flexible container, the solid / fluid oil contained in the base can be fluidized only by rubbing or shaking the base together with the container. Therefore, according to the product of the present invention, a gel food can be produced more easily than in a conventional product, in which the jelly liquid is prepared after the oil and fat and the powder raw material are once homogenized with the base, and then the jelly liquid is prepared.

[0043]

Example 1 0.72 parts by weight of glycerin stearate (3% by weight of the total amount of fats and oils) and 1.68 part by weight of propylene glycol stearic acid ester (7% by weight of the total amount of fats and oils) ) And uniformly mixed to obtain 26.4 parts by weight of an oil / fat mixture. Next, the oil and fat mixture is subjected to a heat treatment at 80 ° C. for 15 minutes,
26.4 parts by weight of solid / fluid oil were obtained. Next, after the above heat treatment, 5 parts by weight of cold water-soluble gelatin powder and 5 parts by weight of sucrose were added to 26.4 parts by weight of the oil / fat composition having a product temperature of 70 ° C., and uniformly mixed to obtain 36.4 parts by weight. Parts mixture and
This was filled in a transparent pouch container and sealed. Immediately after sealing, the solid / fluid fat was solidified by refrigeration at 5 ° C,
It was a solid jelly base.

Separately from the above jelly base, 200 parts by weight of a previously extracted black tea extract was filled in a pouch container, sealed, and immersed in hot water at 80 ° C. for 20 minutes to obtain a pouch-containing black tea extract. Next, the pouch-containing jelly base and the pouch-containing black tea extract were stored in a carton to prepare a black jelly base set.

After storing the base set for black tea jelly for one month, when the pouch-containing jelly base was observed, no separation of fats and oils and cold water soluble gelatin was observed at all, and a uniform solid state was exhibited. Thereafter, the pouch-containing jelly base was rubbed by hand 10 times, and then opened and placed in a ball. The jelly base after opening is 1.5P at 25 ° C.
It was a paste having a viscosity of a · s. Thereafter, the pouched black tea extract was opened, put into a bowl, and quickly stirred with a spoon to obtain 236.4 parts by weight of a uniform jelly solution (product temperature: 25 ° C.). During this stirring operation, no lumps were generated, and the homogenization could be achieved very easily. Next, the jelly solution was put into a mold and refrigerated in a refrigerator at 4 ° C. for 30 minutes to obtain black tea jelly. This black tea jelly had no powder such as cold water soluble gelatin powder and had a uniform appearance.

[0046]

Example 2 Instead of the pouched black tea extract of Example 1, 0.6 parts by weight of low-strength agar and 0.4 parts by weight of λ-carrageenan were added to 200 parts by weight of the black tea extract and filled in the pouch. It was sealed and immersed in hot water at 80 ° C. for 20 minutes to obtain 201 parts by weight of a pouched black tea extract. Next, the pouched black tea extract and 36.4 parts by weight of the jelly base prepared in Example 1 were mixed in the same manner as in Example 1,
The resulting mixture was refrigerated in a refrigerator at 4 ° C. for 30 minutes. During the refrigeration, the mixture maintained a uniform state, and no separation of fats and oils and water occurred.

[0047]

Example 3 26.4 parts by weight of the solid / fluid oil prepared in Example 1 and cooled to 50 ° C. after heat treatment, 5 parts by weight of cold water-soluble gelatin, powdered fermented milk 4 parts by weight, 8 parts by weight of whole milk powder, and 1 part by weight of lactic acid bacteria were added and mixed uniformly. Thereafter, the mixture was filled in a transparent pouch container, immediately cooled and solidified in a refrigerator at 4 ° C., and a yogurt mousse base 44.4 in a solid container was prepared.
Parts by weight were obtained.

The above yogurt mousse base in the container is
After storage for a month, the appearance was observed. As a result, no separation of fats and oils from cold water-soluble gelatin or the like occurred, and the solid was in a uniform solid state. Next, 44.4 parts by weight of the yogurt mousse base in the container was rubbed by hand 10 times, opened, and transferred to a ball. The yogurt mousse base transferred into the bowl has a viscosity of 1.3 Pa · s (product temperature 25 ° C)
Was obtained. Then, milk 20
0 parts by weight and stirred with a hand mixer for 10 seconds to obtain 244.4 parts by weight of a creamy substance having a bulk specific gravity of 0.8, which was refrigerated in a refrigerator at 4 ° C. for 30 minutes to obtain yogurt mose containing lactic acid bacteria. Was. When the yogurt mose containing the lactic acid bacteria was eaten, powder such as cold water-soluble gelatin was not felt in the mouth, and the texture was very smooth.

[0049]

Comparative Example 1 In place of the jelly base prepared in Example 1, rapeseed white squeezed oil 26.4 parts by weight (used as a liquid oil at 25 ° C.), cold water-soluble gelatin powder 5 parts by weight, and sucrose 5 Then, 36.4 parts by weight of the mixture was obtained, and the mixture was sealed in a transparent pouch container to prepare a liquid jelly base. After observing the appearance of this jelly base after storing it for one month, it was found that the cold water-soluble gelatin powder and the sucrose powder were separated from the fat and oil to form a layer. The jelly base was then transferred to a bowl and mixed until there was no further separation. Separation of the oil and fat from the cold water-soluble gelatin was not easily resolved, and it took time to make the mixture uniform.

[0050]

Example 4 To 20 parts by weight of sunflower oil was added 0.6 parts by weight of monoglycerin monostearate (3 parts of the total amount of fats and oils).
% By weight), diglycerin monostearate and diglycerin monooleate 0.2 part by weight (1% by weight of the total amount of fats and oils) and decaglycerin dodecabeninic acid ester 0.02 parts by weight and uniformly mixed. 2
1.02 parts by weight were obtained. Then add 80 to the fat mixture
20 ° C., heat treatment for 15 minutes, solid / fluid fat / oil 20.
82 parts by weight were obtained. Next, after the above heat treatment, the product temperature is 70 ° C.
5 parts by weight of cold water-soluble gelatin powder, 10 parts by weight of powdered milk, 1.4 parts by weight of matcha powder, 4 parts by weight of powdered sugar and 1.6 parts by weight of maltose were added to 20.82 parts by weight of the oil and fat composition of Example 1. The mixture was mixed to obtain 43.02 parts by weight of the mixture, which was filled in a transparent pouch container and sealed. Immediately after sealing, the solid / fluid fat was solidified by refrigeration in an atmosphere of 5 ° C. to obtain a solid matcha jelly base.

Separately from the above jelly base, 26.5 parts by weight of granulated sugar, 0.33 part by weight of low-strength agar (trade name "Ultra agar AX-30" manufactured by Ina Food Industry Co., Ltd.), 0.13 part by weight of lambda carrageenan Was mixed with 0.14 parts by weight of a 50% strength gluconic acid solution and 72.9 parts by weight of water to prepare 100 parts by weight of a seasoning liquid base, which was filled in a pouch container and sealed. Next, the pouch-containing jelly base and the pouch-containing seasoning liquid base were stored in a carton to form a base set for matcha jelly, which was stored in a room at 25 ° C. for 3 months.

After the above storage, the state of the base for matcha jelly was observed. As a result, no separation of cold water-soluble gelatin and the like from fats and oils was observed at all, and the solids were uniform. Thereafter, the pouch-containing jelly base was rubbed by hand 10 times, and then opened and placed in a ball. The jelly base after opening is 1.3Pa
s (product temperature: 25 ° C.). Then, open the pouched black tea extract, put it in a bowl, stir quickly with a spoon, and add a uniform jelly solution 1
43.02 parts by weight were obtained (product temperature 25 ° C.). No lumps were generated during the stirring operation, and the homogenization was very easy. The mixing operation was easier than when the black tea jelly base of Example 1 was mixed, and a uniform liquid mixture could be prepared quickly. Next, the jelly solution was put into a mold and refrigerated in a refrigerator at 4 ° C. for 30 minutes to obtain matcha jelly. This matcha jelly had a uniform appearance without any powder such as cold water soluble gelatin powder.

[0053]

The gel food base of the present invention is obtained by dispersing a cold water soluble gelling agent in an oil or fat having a property of being solid at normal temperature or lower and being fluidized by physical impact at normal temperature or lower. With this configuration, a uniform state can be maintained during storage, and the appearance is better than that of a conventional product. Also, if the gel food base of the present invention is used,
Compared to the case where a conventional gel food base is used, a gel food such as jelly or bavaroi having a uniform gel structure can be prepared more easily and in a shorter time.

Claims (7)

[Claims] 1. A gel food base comprising a cold water-soluble gelling agent dispersed in an oil or fat which is solid at room temperature or lower and which is fluidized by receiving a physical impact at room temperature or lower. 2. A fat or oil which is solid at room temperature or lower and which is fluidized by being subjected to a physical shock at room temperature or lower is obtained by mixing a propylene glycol fatty acid ester and a glycerin stearate with a liquid oil at room temperature and heating the mixture. The gel food base according to claim 1, which is obtained by treating. 3. A fat or oil which is solid at room temperature or lower and which is fluidized by being subjected to a physical impact at room temperature or lower is obtained by mixing a glycerin stearate and a diglycerin oleate with a liquid at room temperature. The gel food base according to claim 1, which is obtained by heat treatment. 4. The gel food base according to claim 3, wherein the glycerin stearate includes monoglycerin monostearate and diglycerin monostearate. 5. Heat treatment conditions are 60 ° C. to 80 ° C., 5 to 5 ° C.
The gel food base according to claim 2 or 3, wherein the base is for 30 minutes. 6. A gel food base comprising adding a propylene glycol fatty acid ester and a glycerin stearate to a liquid oil at room temperature, and adding a cold water-soluble gelatin during the heat treatment or before cooling and solidifying after the heat treatment. Production method. 7. Glycerin stearate and diglycerin oleate are added to a fat or oil which is liquid at normal temperature, and during heat treatment or before cooling and solidifying after heat treatment,
A method for producing a gel food base, comprising adding cold water soluble gelatin.