JP2008220312A - Agent for suppressing swelling of gelling agent, jellied food comprising the same disposed in sealed container equipped with mouthpiece, and method for suppressing swelling of gelling agent - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide an agent for suppressing swelling of a gelling agent, which gives stable gel strength by suppressing viscosity increase of a liquid formulation caused by the swelling of a gelling agent contained therein and by suppressing the decomposition of the gelling agent caused by its thermal history as well, upon preparing a liquid formulation by dispersing a gelling agent in an aqueous medium, jellied food comprising the same disposed in a sealed container equipped with a mouth piece, and a method for suppressing swelling of a gelling agent. <P>SOLUTION: An agent for suppressing swelling of a gelling agent characterized by comprising a glucide sweetener having heat of fusion of -5.0 cal/g or lower, jellied food comprising the same disposed in a sealed container equipped with a mouthpiece, and further, a method for suppressing swelling of a gelling agent characterized by dispersing the gelling agent and a glucide sweetener having heat of fusion of -5.0 cal/g or lower in an aqueous medium, are disclosed. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention suppresses an increase in the viscosity of a preparation liquid due to swelling of the gelling agent when preparing a preparation liquid by dispersing the gelling agent in an aqueous medium at the time of producing a jelly-like food, and a gelling agent due to heat history The present invention relates to a gelling agent swelling inhibitor for inhibiting decomposition of the gel and imparting stable gel strength, a jelly-like food in a sealed container with a mouthpiece and a gelling agent swelling inhibiting method using the same.

  Conventionally, drink jelly, jelly-like foods and drinks, and jelly-like oral pharmaceutical compositions using gelling agents such as carrageenan, locust bean gum, konjac fine powder, xanthan gum, pectin, and mannan are known (for example, Patent Document 1). 2 and 3). These are all drink-like jelly-like foods with viscoelasticity and elongation properties, combining several gelling agents, the texture of each gelling agent, the gelation temperature, etc. The gelling properties of the gelling agent are imparted with a characteristic texture and gelation temperature, etc., but when the gelling agent in the production process is dispersed or stirred in an aqueous medium, the gelling agent dispersion The viscosity rises rapidly, which may make the production difficult. Therefore, when the gelling agent was stirred and dispersed, it was heated to about 70 ° C. to 95 ° C., and after the gelling agent was completely dissolved, it was prepared in a state where it was kept at a temperature of 40 ° C. or higher so as not to gel. . However, if the preparation liquid is left in a heated state for a long time and the dissolved gelling agent is subjected to a heat history for a certain period of time or more, the gelling agent is decomposed by heat and has a stable strength during production or in the product. There was a problem that jelly-like food could not be provided.

  In addition, a dessert food is known in which a gelled product obtained by gelling an Amakusa extract or an agar solution is immersed in a seasoning solution to which a sugar alcohol is added (see, for example, Patent Document 4). The above dessert food does not contain sugar alcohol in the gel-like product, but adds sugar alcohol to the seasoning solution soaking the gel-like product, and contains the sugar alcohol in the seasoning solution. In other words, the shape retention of the gel-like material is improved. Therefore, it is not intended to obtain the effect of suppressing the swelling of the gelling agent by utilizing the endothermic action characteristics of sugar alcohol. Furthermore, in this dessert food, when preparing a gel-like product, Amakusa extract or Since the agar is heated until it is dissolved, there is a problem in that the gelling agent is decomposed by heat and a stable gel strength cannot be obtained.

  In addition, a natural polysaccharide / polyhydric alcohol composition obtained by kneading sugar alcohol and natural polysaccharide is known (for example, see Patent Document 5). The above composition is used as a gel or semi-fluid food base material such as jelly, straw, jam, etc., and is also intended to obtain good shape retention of the base material. It does not utilize the endothermic properties of alcohol.

  On the other hand, a solid beverage containing erythritol as a main component in a powder state is known (for example, see Patent Document 6). When the solid beverage is dissolved in tap water or the like, it becomes a low temperature beverage without requiring a mechanical cooling means, and this is due to the relatively high heat of dissolution of erythritol. However, this invention is not intended to obtain the swelling suppression effect of the gelling agent by the dissolution heat action characteristic of this erythritol.

By the way, the present applicant has already filed an application for a jelly-like food in a sealed container with a mouthpiece made of carrageenan having a gelation temperature of 27 to 35 ° C., locust bean gum and konjac fine powder (see, for example, Patent Document 7). ). This method heats only at the time of sterilization, suppresses heat history to a minimum, and maintains gel strength during storage.
However, this method has a problem that during the production process, the viscosity increases upon dispersion depending on the type and blending of the raw materials, making it difficult for other components to be mixed, and inability to feed. In particular, it is important that the aqueous medium in which the gelling agent is dispersed is not heated, and preferably 20 ° C. or less in terms of preventing gel swelling and thickening. Equipment was necessary, and even if it was kept cold, the viscosity increased depending on the formulation and stirring conditions, and the cause was unknown.

Japanese Patent No. 2567566 Japanese Patent No. 3522643 JP 9-194346 A Japanese Patent Laid-Open No. 2-145160 JP 62-186754 A Japanese Patent Publication No. 6-93830 JP 2006-14733 A

  The present invention has been made in view of such circumstances, and the object of the present invention is to prepare a preparation liquid by dispersing the gelling agent in an aqueous medium to prepare a preparation liquid by swelling the gelling agent. Gelling agent swelling inhibitor that suppresses viscosity increase and suppresses decomposition of gelling agent due to heat history to give stable gel strength, jelly-like food in sealed container with mouthpiece and gel using the same It is in providing the swelling suppression method of an agent.

  The present invention achieves the above object with a gelling agent swelling inhibitor characterized by containing a saccharide sweetener having a heat of fusion of -5.0 cal / g or less.

Preferably, the saccharide sweetener having a heat of fusion of −5.0 cal / g or less used for the gelling agent swelling inhibitor is erythritol.
The gelling agent swelling inhibitor and the gelling agent are more preferably contained in a jelly-like food housed in a container with a mouthpiece. More preferably, the gelling agent is carrageenan, locust bean gum and konjac fine powder having a gelation temperature of 27 to 35 ° C.

  Moreover, this invention achieves the said objective by the gelatinizer swelling suppression method characterized by disperse | distributing the sugar sweetener whose fusion | melting heat is -5.0 cal / g or less with a gelatinizer to an aqueous medium.

  Preferably, the saccharide sweetener having a heat of fusion of −5.0 cal / g or less used in the above method is erythritol.

Moreover, this invention achieves the said objective by the gelling agent swelling suppression method of the jelly-form food with a sealed container with a mouthpiece characterized by including the following processes.
(1) A step of dispersing a gelling agent and a saccharide sweetener having a heat of fusion of −5.0 cal / g or less in an unheated aqueous medium to obtain a preparation.
(2) A step of preparing the jelly solution by heating and first sterilizing the preparation liquid.
(3) A step of filling and sealing the jelly solution in a container with a mouthpiece.
(4) A step of secondarily sterilizing the filled and sealed jelly solution.
(5) A step of cooling and gelling the secondary sterilized jelly solution to obtain a jelly-like food.

That is, the present inventors have pursued the cause of thickening of the preparation liquid that occurs when preparing the preparation liquid by dispersing the gelling agent in the aqueous medium, and as a result, the water temperature of the aqueous medium before dispersing the gelling agent. If the viscosity is high, the gelling agent swells and thickens, and the gelling agent temperature rises slowly due to the increase in frictional heat at the time of stirring due to the thickening, further increasing the swelling and thickening of the gelling agent. I found out.
Therefore, not only does the gelling agent disperse in the aqueous medium under non-heated conditions, but also the sugar sweetener with a heat of fusion of −5.0 cal / g or less does not increase the liquid temperature of the preparation. Therefore, the swelling of the gelling agent and the sudden increase in viscosity can be suppressed, the auxiliary raw material can be uniformly dispersed, and the liquid mixture can be easily fed to the next process, and further, the liquid mixture for preventing thickening It is found that it can be stably manufactured regardless of the outside air temperature and that the gel strength can be prevented from lowering due to the frictional heat during stirring and the decomposition of the gelling agent due to severe heat history. Achieved the invention.

According to the present invention, when preparing a preparation liquid by dispersing the gelling agent in an aqueous medium, the liquid temperature of the preparation liquid can be made lower than the temperature at which the gelling agent swells. The water is not absorbed by the swelling, and the viscosity of the preparation liquid can be suppressed from increasing. Therefore, the auxiliary material added together with the gelling agent is uniformly dispersed in the preparation liquid, and a gelling agent-containing material such as a uniform quality jelly-like food can be obtained. In addition, liquid feeding to the next process can be easily performed without causing problems such as clogging of the liquid preparation during liquid feeding, a burden on the liquid feeding device, and time-consuming liquid feeding. Furthermore, since it is not necessary to keep the preparation liquid cold, it can be manufactured stably regardless of the outside air temperature.
In addition, according to the present invention, since the swelling of the gelling agent can be suppressed, the gelling agent is not gelated after completely dissolving at once at a high temperature so that the gelling agent does not swell as in the past. Since the step of blending with other raw materials is not required while keeping the temperature (over 40 ° C.), decomposition of the gelling agent due to standing at high temperature can be suppressed, and stable gel strength can be imparted. Therefore, not only immediately after production but also after long-term storage, it can maintain a unique texture that is stretched and elastic, and is optimal for jelly-like foods in sealed containers with mouthpieces. is there.
Easy to use regardless of age, etc., because it can be tasted by being sucked continuously with a weak suction force from a container with a mouthpiece by using the form of a jelly-like food in a sealed container with a mouthpiece as described above It can be eaten. Furthermore, since the jelly-like food can be chewed, the satisfaction of “eating” by chewing can be imparted.
Moreover, in this invention, since the mixing | blending of auxiliary materials, such as saccharides, can be selected suitably, it can design to a calorie zero etc.

Next, the present invention will be described in detail.
The gelling agent swelling inhibitor of the present invention contains a saccharide sweetener having a heat of fusion of -5.0 cal / g or less.
The swelling of the gelling agent refers to a phenomenon in which the gelling agent absorbs an aqueous medium and swells. That is, there are two factors: (1) the affinity of the gelling agent and water, and (2) the osmotic pressure generated because the mobile ion concentration inside the gelling agent is higher. It is that the gelling agent is swollen in appearance due to water absorption.
The suppression of swelling of the gelling agent of the present invention refers to a state in which swelling caused by water absorption of the gelling agent is usually suppressed. Specifically, the temperature of the preparation liquid (immediately after preparation) is lower than the water temperature of the aqueous medium before dispersing the gelling agent. ) Is maintained and the viscosity is kept lower than the viscosity of a preparation liquid (immediately after preparation) in which the gelling agent is stirred and dispersed in an aqueous medium without the gelling agent swelling inhibitor.

The sugar sweetener having a heat of fusion of -5.0 cal / g or less is a component having a heat of fusion of -5.0 cal / g or less and having an endothermic action in an aqueous medium. For example, erythritol, xylitol Carbohydrate sweeteners such as maltitol, sorbitol, mannitol, lactitol, palatinit, glucose and the like.
By using a saccharide sweetener with a heat of fusion of -5.0 cal / g or less, a large endothermic effect can be obtained when dissolved in an aqueous medium, and by incorporating the aqueous medium, the water absorption of the gelling agent is also suppressed. The increase in the liquid temperature when the gelling agent is dispersed in the aqueous medium can be suppressed, and as a result, the swelling of the gelling agent can be suppressed. More preferably, it is erythritol, xylitol, sorbitol, mannitol, lactitol, glucose, which is a sugar sweetener having a heat of fusion of -10 cal / g or less. In particular, erythritol has a heat of fusion of -42.9 cal / g and a liquid temperature. It is excellent in the effect which suppresses a raise, and is desirable at the point which hold | maintains the jelly-like food with a waist for a long period of time.

  The gelling agent swelling inhibitor of the present invention includes a sugar sweetener having a heat of fusion of -5.0 cal / g or less as an auxiliary material, in addition to the sugar sweetener having a heat of fusion of -5.0 cal / g or less. Non-sugar sugar sweeteners (monosaccharides such as fructose, tagatose, arabinose, disaccharides such as lactose, sugar, maltose, trehalose, maltooligosaccharides, galactooligosaccharides, starch syrup, powdered syrup, sugar alcohol, etc.) Sweeteners (high-sweetness sweeteners such as sucralose and acesulfame) may be contained.

  The effect of the present invention is that the sugar sweetener having a heat of fusion of -5.0 cal / g or less is preferably 50% by weight or more, more preferably 90% by weight or more, based on the total weight of the gelling agent swelling inhibitor. It is desirable to obtain

  The gelling agent swelling inhibitor of the present invention can be prepared, for example, as follows. That is, a gelatinizer swelling inhibitor can be obtained by preparing a sugar sweetener having a heat of fusion of −5.0 cal / g or less and, if necessary, auxiliary ingredients and mixing them with powder.

  The gelling agent swelling inhibitor of the present invention is preferably 1% by weight or more, more preferably 3% by weight in terms of solid content of a saccharide sweetener having a heat of fusion of -5.0 cal / g or less with respect to the aqueous medium. Addition of 30% by weight or less is desirable in terms of suppressing an increase in the temperature of the preparation liquid and suppressing swelling of the gelling agent.

The above-mentioned aqueous medium is in a non-heated state so that the gelling agent is not dispersed and does not swell, suppressing swelling and viscosity increase, minimizing thermal history and suppressing decomposition of the gelling agent. It is suitable. The specific water temperature is preferably 30 ° C. or lower, more preferably 25 ° C. or lower.
Examples of the aqueous medium include tap water, alkaline ionized water, natural water, distilled water, ion-exchanged water, milk, soy milk, fruit juice, syrup, and honey.

  The addition method of the gelling agent swelling inhibitor of the present invention is preferably added to the aqueous medium together with the gelling agent and, if necessary, the auxiliary material, from the viewpoint of obtaining the effects of the present invention. Alternatively, it may be a method in which a gelling agent swelling inhibitor and a gelling agent are mixed in advance and, if necessary, an auxiliary material and then added to an aqueous medium. The gelling agent may be dispersed while the endothermic reaction occurs.

Since the gelling agent swelling inhibitor of the present invention can set the liquid temperature of the preparation liquid below the temperature at which the gelling agent swells by the endothermic action of a saccharide sweetener having a heat of fusion of -5.0 cal / g or less. It is possible to reliably suppress the increase in the viscosity of the preparation liquid that has occurred in the past, that is, the increase in the viscosity of the preparation liquid that occurs when the gelling agent absorbs moisture and swells when the gelling agent is dispersed in an aqueous medium. it can.
Therefore, the gelling agent swelling inhibitor of the present invention can be used for, for example, a food containing a gelling agent.

The gelling agent used in the above food is a food additive called a thickening stabilizer generally used in food processing. For example, carrageenan, locust bean gum, konjac fine powder, xanthan gum, agar , Guar gum, pectin, alginic acid and the like, and are used alone or in combination.
In particular, the combination of carrageenan (gelation temperature 27-35 ° C), locust bean gum and konjac fine powder is sucked out from the mouthpiece when it is made into a jelly-like food container with a mouthpiece in a sealed container. It is desirable in that it is easy to obtain a specific stretch and elasticity. Further, when xanthan gum is further used in combination with the above three components, it is desirable in terms of obtaining a specific stretch and elasticity texture even in a jelly-like food having a high sugar content.

  In the food, the gelling agent swelling inhibitor is preferably 1% by weight or more, more preferably in the total weight of the jelly-like food in terms of solid content of a saccharide sweetener having a heat of fusion of -5.0 cal / g or less. The content of 3% by weight or more and 30% by weight or less is preferable in that the suppression of swelling of the gelling agent and the physical properties of the jelly-like food can be within a preferable range.

  The food may contain an auxiliary material. Sugar sweeteners other than saccharide sweeteners with a heat of fusion of −5.0 cal / g or less (monosaccharides such as fructose, tagatose, arabinose, lactose, sugar, maltose) , Disaccharides such as trehalose, maltooligosaccharide, galactooligosaccharide, syrup, powdered syrup, sugar alcohol, etc.), non-sugar sweeteners (highly sweeteners such as sucralose, acesulfame), whole milk powder, skimmed milk powder, desalted Dairy products such as whey, cream, cheese, yogurt, vegetable or animal proteins, emulsifiers, stabilizers, fragrances, coloring agents, acidulants, fats and oils, various fruit pulps and fruit juices And dried fruits, seeds, various flavor ingredients (alcohol, soy milk, coffee, tea, cocoa, herbs, cola, etc.), various nutritional ingredients (vitamins, minerals, dietary fiber, etc.), The amino acids may be added. In particular, minerals such as potassium ions are preferably used in terms of suppressing an increase in viscosity due to the gelling agent.

  Examples of the food include various jelly-like foods and jams. The form may be accommodated in various containers (portion cups, sealed containers with mouthpieces, etc.), bottles, cans and the like. Among these, in order to continuously suck out with a weak sucking force, it is a stable gel for a jelly-like food in a sealed container with a mouthpiece that needs to maintain a unique stretch and elastic texture that is connected together. The effect of the present invention capable of imparting strength can be effectively exhibited, which is preferable.

  There is no particular limitation on the sealed container with a mouthpiece that fills and seals the jelly-like food, but for example, blow molded polyethylene terephthalate (PET), polypropylene (PP), polyethylene (PE), nylon (NY), glass bottle, Any material can be used as long as the mouth can be sucked out by a mouth or can be attached to a material such as a can. That is, the sealed container with a mouthpiece of the present invention includes a container in which a mouthpiece is not provided at the time of distribution and sales, and a mouthpiece such as a straw is provided at the time of eating. Specifically, a container with a spout, a container with a straw, etc. are mentioned, It should just select and use suitably from these. Among these, in particular, the spout-equipped container provided with a mouthpiece (spout) in the flexible container described in Japanese Patent Application Laid-Open No. 2002-179102 and Japanese Patent Application Laid-Open No. 11-75726 can use both pressure and suction force. It is preferably used in that it can enjoy characteristic and high viscoelastic properties.

Next, the jelly-like food in a sealed container with a mouthpiece can be manufactured, for example, as follows.
First, a preparation liquid is prepared by dispersing a gelling agent swelling inhibitor, a gelling agent, auxiliary materials, and water (25 ° C.) in a non-heated state with a homomixer or the like.
Next, the above-mentioned preparation liquid is rapidly heated to 90 ° C. to 97 ° C. with a tubular heater or a plate heater to be first sterilized to obtain a jelly solution, and then filled and sealed in a container with a mouthpiece.
After that, the jelly solution filled and sealed in the container with a mouthpiece is subjected to secondary sterilization by hot water shower or the like (sterilization such that the product temperature is maintained at 85 to 92 ° C. for 10 minutes), cooled and gelled. By performing the preparation, a jelly-like food in a sealed container with a mouthpiece can be obtained.

  Hereinafter, the present invention will be specifically described based on examples.

<Examples 1-8, Comparative Examples 1-2>
Each gelling agent swelling inhibitor (erythritol, xylitol, maltitol, sorbitol, mannitol, lactitol, palatinit, glucose) described in Table 1 or sucrose, gelling agent, auxiliary material and aqueous medium at 3000 rpm with a homomixer The viscosity of the prepared liquid prepared by dispersing for 5 minutes and the liquid temperature immediately after dispersion were measured (room temperature 25 ° C.). Regarding the temperature of the aqueous medium, three types of 20 ° C., 30 ° C., and 40 ° C. were examined before the gelling agent dispersion. The viscosity was measured with a B-type viscometer. The measurement results are shown in Table 1.

  As is apparent from Table 1, it can be seen that the viscosity of the prepared liquid can be lowered as the water temperature of the aqueous medium in which the gelling agent is dispersed becomes lower. Moreover, compared with the comparative example, in the Examples, the increase in the viscosity of the preparation liquid was suppressed, and the liquid temperature after dispersion was lower than the water temperature before dispersion. Specifically, when the temperature of the aqueous medium before dispersion is 20 ° C. or lower, since the gelling agent itself is a temperature zone in which it is difficult to swell, a significant difference due to viscosity cannot be obtained, but the viscosity is surely lower than that of the comparative example. It was. Moreover, at 30 degreeC and 40 degreeC, the difference was seen by the viscosity of a comparative example and an Example clearly. In particular, at a water temperature of 40 ° C., in the comparative example, the water temperature after dispersion is lowered, but the viscosity is extremely increased and the preparation liquid is in a semi-gel state. It has been found that homogenization takes time when the load is added to the load and further the auxiliary materials are added. In addition, since room temperature was 25 degreeC, it is estimated that it influences the liquid temperature after dispersion | distribution of a comparative example.

<Example 9>
≪Preparation of jelly-like food≫
First, the composition shown in Table 2 was obtained by dispersing the composition at 7000 rpm for 5 minutes with a homomixer. The obtained preparation was heated to 90-94 ° C. and sterilized (primary sterilization), and then filled and sealed in a spouted container. After that, the jelly solution filled and sealed in a spouted container is subjected to secondary sterilization by a hot water shower (conditions in which the product temperature is maintained at 85 to 92 ° C. for 10 minutes), and cooled to 40 ° C. or lower to gel. A jelly-like food was prepared.

<Comparative Example 3>
The composition was the same as in Example 9, but all components were dispersed in 70 ° C. water, dissolved by stirring over 70 ° C. for 30 minutes, and then heated to 90-94 ° C. for primary sterilization. Thereafter, a jelly-like food was prepared in the same manner as in Example 9.

<Comparative Example 4>
The composition is the same as in Example 9, but after the endothermic reaction is completed by previously dissolving the gelling agent swelling inhibitor in water, other components such as other gelling agents are dispersed, and thereafter the same as in Example 9 A jelly-like food was prepared.

About the jelly-like food with a container with a spout obtained by the Example and the comparative example, the component immediately in the manufacturing process was disperse | distributed and the viscosity and temperature immediately after preparing the preparation liquid were measured. Moreover, the liquid feeding state of the preparation liquid in a manufacturing process was evaluated visually. Further, the samples immediately after production and stored at 40 ° C. for 1 month were each adjusted to a product temperature of 5 ° C., and were eaten by 20 professional panelists, and the texture was evaluated.
The results are also shown in Table 2.

In the jelly-like food of the example, since the increase in the liquid temperature and viscosity of the preparation liquid was suppressed, during the manufacturing process, there was no problem such as a burden on the liquid feeding device or the time taken for liquid feeding, etc. It was good.
As for the texture, it is easy to suck out from the spout even with a weak suction force, and a unique stretch and elastic texture can be obtained both immediately after manufacture and after storage for 1 month, and it can be chewed while being sucked and swallowed Therefore, “eating” satisfaction by chewing can be imparted. The jelly was sucked into the mouth in a connected lump.

On the other hand, the jelly-like food of Comparative Example 3 had a good liquid feeding state in the production process because the viscosity of the preparation liquid was low. However, with respect to the texture, the gel strength is weakened by holding at high temperature, the elongation and elasticity of the jelly are somewhat weak, and they are just sucked out and swallowed, and the “eating” satisfaction by chewing was not obtained. Furthermore, the one month storage product did not feel any particular elongation and elasticity, and could not maintain the gel strength immediately after production.
In the jelly-like food of Comparative Example 4, the gelling agent swelling inhibitor was dispersed in an aqueous medium in advance, and the liquid temperature was lowered. Since the gelling agent and the like were added after the agent was completely dissolved, the increase in viscosity could not be reliably suppressed. Therefore, the liquid feeding state during the manufacturing process of the jelly-like food was also poor. As for the texture, specific elongation and elasticity were obtained both immediately after manufacture and after storage for 1 month.

Claims (7)

  A gelling agent swelling inhibitor comprising a saccharide sweetener having a heat of fusion of -5.0 cal / g or less.   The gelling agent swelling inhibitor according to claim 1, wherein the sugar sweetener having a heat of fusion of -5.0 cal / g or less is erythritol.   A jelly-like food contained in a container with a mouthpiece, comprising the gelling agent swelling inhibitor according to claim 1 or 2 and a gelling agent.   The gelled food in a sealed container with a mouthpiece according to claim 3, wherein the gelling agent is carrageenan having a gelation temperature of 27 to 35 ° C, locust bean gum and konjac fine powder.   A method for inhibiting swelling of a gelling agent, characterized by dispersing a sugar sweetener having a heat of fusion of -5.0 cal / g or less together with a gelling agent in an aqueous medium.   The method for inhibiting swelling of a gelling agent according to claim 5, wherein the sugar sweetener having a heat of fusion of -5.0 cal / g or less is erythritol. A method for suppressing swelling of a gelling agent in a jelly-like food in a sealed container with a mouthpiece, comprising the following steps.
(1) A step of dispersing a gelling agent and a saccharide sweetener having a heat of fusion of −5.0 cal / g or less in an unheated aqueous medium to obtain a preparation.
(2) A step of preparing the jelly solution by heating and first sterilizing the preparation liquid.
(3) A step of filling and sealing the jelly solution in a container with a mouthpiece.
(4) A step of secondarily sterilizing the filled and sealed jelly solution.
(5) A step of cooling and gelling the secondary sterilized jelly solution to obtain a jelly-like food.