JP2012085568A - Jelly-like food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a jelly-like food capable of being easily taken out of a container and having an excellent texture while containing non-polymerized catechins and a gelling agent at high concentrations.SOLUTION: The jelly-like food contains: (A) 0.1-0.5 mass% of non-polymerized catechins; (B) at least 0.005 mass% of at least one kind of flavonol glycosides expressed by the following general formula (1); and (C) the gelling agent. In the formula, R-Rindependently express hydrogen atom, etc.; Rexpresses a β-glucosyl group, etc.; Rexpresses an α-rhamnosyl group, etc.; Rexpresses an α-glucosyl group, and n expresses an integer of 0-10.

Description

  The present invention relates to a jelly-like food.

  In recent years, polyphenols typified by catechins have attracted attention because they have been shown to have physiological functions related to the prevention of various lifestyle-related diseases including body fat reduction. In order to efficiently express this physiological function, the amount of intake is important. In order to ingest a large amount of polyphenol, beverages and jelly-like foods with high concentrations of catechins, supplements, etc. are commercially available .

  As a technique for blending catechins in a beverage at a high concentration, a method of adding a catechin to a beverage in a dissolved state using a tea extract (Patent Documents 1 to 3) such as a concentrate of a green tea extract is known. Yes. However, depending on the type of beverage (for example, tea-based beverages and non-tea-based beverages such as carbonated beverages) to be mixed with catechins at a high concentration, the bitter and astringent taste derived from caffeine and green tea remains, There was a case where the commercial value was greatly reduced. As a method for improving the bitter and astringent taste, for example, a method for controlling the mass ratio of catechins and quinic acid to be constant (Patent Document 4), a cyclodextrin having a bitterness-inhibiting effect is blended in a certain amount with respect to catechins. A method (Patent Document 5), a method of extracting a tea leaf extract obtained by extracting catechins from tea leaves by further solvent extraction into a highly concentrated catechins-containing extract with little bitterness (Patent Document 6), etc. Proposed.

In addition, as a technique for improving bitterness and astringency by physical properties, the tea polyphenol concentration (A) is controlled to 50 to 1000 mg%, the gel strength (B) is controlled to 15000 to 20000 N / m ² , and the B / A ratio is controlled to 20 to 1000. A jelly-like food that suppresses the diffusion of bitter and astringent components in the oral cavity when eaten is known (Patent Document 7).

  By the way, it has been reported that flavonoids other than catechins also have various effects by being incorporated into food and drink. For example, isoquercitrin, which is a kind of flavonol glycoside, is an antioxidant for suppressing the generation of peptide odor in peptide-containing beverages (Patent Document 8), and for preventing the decomposition of vitamins in vitamin-containing beverages. It can function as a vitamin stabilizer (Patent Document 9), an agent for improving the function of vascular endothelial cells (Patent Document 10, Non-Patent Documents 1 and 2), a taste improving agent for high-intensity sweeteners (Patent Document 11), and the like. It has been reported.

JP 2002-142777 A JP-A-8-298930 JP-A-8-109178 JP 2003-169603 A JP 2006-180711 A JP 2007-159541 A JP 2006-115783 A JP 2006-67874 A Japanese Patent Laid-Open No. 2007-125018 JP 2008-255075 A JP 2008-99683 A

Medicine and Treatment, Vol.36 No.10 2008, p.919-930 Medicine and Treatment, Vol.36 No.10 2008, p.931-939

  In Patent Documents 1 to 3, the bitter and astringent taste peculiar to tea polyphenols tends to diffuse and remain in the oral cavity due to the beverage form, so if this flavor is not good, tea polyphenols by drinking Ingestion becomes very difficult. In addition, it becomes difficult to feel the bitter taste by making it into a form such as a tablet or capsule, and it is possible to ingest a large amount of tea polyphenol at a time, but because the concentration is too high, the burden on the gastrointestinal tract is large, and as a food Because of lack of palatability, it tends to be difficult to ingest continuously.

Moreover, in the said patent documents 4-6, although it aims at reducing the bitterness taste of catechin itself, bitterness taste diffuses and remains in an oral cavity in the container-packed drink containing high concentration catechins. Since it is easy, there is a limit in improving the palatability only by the reduction | decrease of the component which has a bitter astringency, and suppression by another component.
On the other hand, according to the method of the above-mentioned Patent Document 7, it is possible to effectively suppress the diffusion and residual bitter taste in the oral cavity, but from the high gel strength, it is easy to take out from the container. Considering that it is difficult to adopt a pouch container, there is a problem that the degree of freedom in product design is limited. It was also found that even when the gel strength was adjusted within a certain range for a pouch container, when the amount of non-polymer catechins was increased, it became difficult to collapse in the mouth, and the texture was lowered.
Therefore, an object of the present invention is to provide a jelly-like food that contains a high concentration of non-polymer catechins and a gelling agent, is easily taken out from a container, and has a good texture.

  As a result of studying to solve the above-mentioned problems, the present inventor has found that a substance belonging to the same flavonoids as non-polymer catechins can be obtained in a jelly-like food containing a gelling agent even when the amount of non-polymer catechins is increased. Among these, when a flavonol glycoside having a specific structure was blended, it was found that the texture was improved while suppressing the influence on the gel strength, which is an index of ease of removal from the container, and the present invention was completed.

That is, the present invention includes the following components (A) to (C);
(A) Non-polymer catechins: 0.1 to 0.5% by mass,
(B) A jelly-like food containing at least one flavonol glycoside represented by the following general formula (1): 0.005% by mass or more and (C) a gelling agent is provided.

(In the formula, R ^{1 to} R ⁷ each independently represents a hydrogen atom, a hydroxyl group or a methoxy group, R ^a represents a β-glucosyl group or β-rhamnosyl group, and R ^b represents an α-rhamnosyl group or a hydrogen atom. , R ^c represents an α-glucosyl group, and n represents an integer of 0 to 10.)

  According to the present invention, in a jelly-like food containing a gelling agent, although it contains a high concentration of non-polymer catechins, it does not affect the ease of taking out from a container and is easily broken in the mouth. A jelly-like food with a good texture can be provided.

First, terms used in this specification will be described.
The “jelly-like” in the jelly-like food of the present invention is a state of a system in which a dispersoid is dispersed in a liquid that is a dispersion medium, and a state of a system that does not exhibit fluidity at room temperature unless an external force is applied. Say. That is, the “jelly shape” according to the present invention is not limited to a semi-solid material having relatively soft physical properties as long as the shape retaining property is maintained, and a beverage-like material that can be drunk with a straw or the like. Are also included.
In the present invention, “(A) non-polymer catechins” means non-epimeric catechins such as catechin, gallocatechin, catechin gallate and gallocatechin gallate, epicatechin, epigallocatechin, epicatechin gallate and epigallocatechin gallate. In other words, the content of non-polymer catechins is defined based on the total amount of the above eight types.

Next, the jelly-like food of the present invention will be described.
The jelly-like food of the present invention comprises (B) a flavonol distribution represented by the above general formula (1) on a jelly-like food containing a certain concentration of (A) non-polymer catechins and (C) a gelling agent. A certain amount of at least one saccharide is contained.

  The content of (A) non-polymer catechins in the jelly-like food of the present invention is 0.1 to 0.5% by mass, but from the viewpoint of flavor and physiological effect, the lower limit is 0.15% by mass, Further, it is preferably 0.2% by mass, particularly preferably 0.25% by mass, and the upper limit is preferably 0.4% by mass, particularly preferably 0.35% by mass.

  In order to make the content of (A) non-polymer catechins in the jelly-like food of the present invention within the above range, it is preferable to use a green tea extract. Examples of the green tea extract include a green tea extract obtained from green tea leaves. More specifically, examples of green tea leaves include the genus Camellia, such as C.I. sinensis, C.I. Examples include green tea leaves made from tea leaves obtained from assamica and Yabukita seeds or hybrids thereof. Examples of green tea leaves that have been made include Sencha, Bancha, Gyokuro, Tencha, and roasted tea. Moreover, you may use the green tea leaf which performed the carbon dioxide contact process of the supercritical state. As the extraction method, conventional methods such as stirring extraction, column method, drip extraction and the like can be adopted. Moreover, you may add organic acids or organic acid salts, such as sodium ascorbate, to the water at the time of extraction beforehand. Furthermore, a method of extracting under a so-called non-oxidizing atmosphere while removing dissolved oxygen by bubbling degassing or inert gas such as nitrogen gas may be used in combination. The green tea extract thus obtained can be used as it is, dried or concentrated to prepare the jelly-like food of the present invention. Examples of the green tea extract include liquid, slurry, semi-solid, and solid state.

As a green tea extract used in the jelly-like food of the present invention, instead of using a green tea extract extracted from green tea leaves, the green tea extract concentrate may be used by dissolving or diluting in water or an organic solvent. You may use together an extract and the concentrate of a green tea extract. Here, the concentrate of green tea extract is obtained by concentrating an extract extracted from green tea leaves with hot water or a water-soluble organic solvent. For example, JP-A-59-219384 and JP-A-4- This refers to those prepared by the methods described in JP-A-20589, JP-A-5-260907, JP-A-5-306279, and the like. Commercially available products may be used as the concentrate of the green tea extract. For example, solid crude catechin preparations such as “Polyphenone” manufactured by Mitsui Norin Co., Ltd., “Theafuran” manufactured by ITO EN, and “Sunphenon” manufactured by Taiyo Kagaku Co., Ltd. are used. You can also.
A catechin-containing plant extract other than the green tea extract can also be used.

The (B) flavonol glycoside in the jelly-like food of the present invention is a compound represented by the following general formula (1), and is a glycoside whose aglycone is a flavonol. The “flavonol glycoside” in the present invention includes not only a flavonol glycoside that is a natural product, but also a product obtained by adding a sugar by enzymatic treatment or the like (hereinafter referred to as “sugar adduct”). To do.
In the present invention, one or a combination of two or more selected from component (B) can be used.

(In the formula, R ^{1 to} R ⁷ each independently represents a hydrogen atom, a hydroxyl group or a methoxy group, R ^a represents a β-glucosyl group or β-rhamnosyl group, and R ^b represents an α-rhamnosyl group or a hydrogen atom. , R ^c represents an α-glucosyl group, and n represents an integer of 0 to 10.)

Such flavonol glycosides can be obtained, for example, by extracting from beans such as Enju and red beans, citrus fruits such as bayberry and mandarin orange, buckwheat and dokudami, but if necessary, the extract can be hydrolyzed. May be.
In the present invention, (B) flavonol glycoside is isoquercitrin (in the above formula (1), R ¹ , R ² , R ⁴ and R ⁶ are hydroxyl groups, from the viewpoint of solubility in water and flavor, R ³ , R ⁵ and R ⁷ are hydrogen atoms, R ^a is a β-glucosyl group, R ^b is a hydrogen atom, and R ^c is a hydrogen atom) (in the above formula (1), n is 0) To 10). The production method includes glycosylation of isoquercitrin by the action of glycosyltransferase in the presence of starch, rutin (in the above formula (1), R ¹ , R ² , R ⁴ and R ⁶ are hydroxyl groups, R ³ , R ⁵ and R ⁷ are hydrogen atoms, R ^a is a β-glucosyl group, R ^b is an α-rhamnosyl group, and R ^c is a hydrogen atom) and a hydrolase is allowed to act on the sugar chain. Examples thereof include those obtained by removing the contained rhamnosyl group and then glycosylated with the action of glycosyltransferase in the presence of starch. Alternatively, the rutin can be glycosylated by allowing a glycosyltransferase to act in the presence of starch while leaving a rhamnosyl group without allowing a partial hydrolase to act. These enzyme-treated products are compounds in which 1 to 10 glucoses are α-1,4 linked as R ^{c to} R ^a in the general formula (1), or a mixture thereof.
The enzyme-treated product can also be obtained commercially as, for example, enzyme-treated isoquercitrin and enzyme-treated rutin. Among these, enzyme-treated isoquercitrin is preferably used from the viewpoint of solubility in water and flavor.

In the present invention, the following compounds are preferably used as the flavonol glycoside represented by the general formula (1).
The R ^a include beta-glucosyl group and beta-rhamnosyl group, of which, beta-glucosyl group are preferred. Here, the “β-glucosyl group” in R ^a is a residue obtained by removing the hydrogen atoms of the 1-position and 6-position, or the 1-position, 4-position and 6-position hydroxyl group of β-glucose, and “β-rhamnosyl” The “group” refers to a residue obtained by removing the hydrogen atoms of the 1-position and 4-position hydroxyl group of β-rhamnose.
When R ^b is an α-rhamnosyl group, n is preferably 1 to 4, and particularly preferably a mixture thereof. In addition, when R ^b is a hydrogen atom, n is preferably 0 to 7, and particularly preferably a mixture thereof. Here, the “α-rhamnosyl group” in R ^b means a residue obtained by removing the hydrogen atom of the hydroxyl group at the 1-position of α-rhamnose, and the “α-glucosyl group” in R ^c means the 1-position of α-glucose. And a residue obtained by removing a hydrogen atom from the hydroxyl group at the 4-position or the hydroxyl group at the 1-position.
R ^{1 to} R ⁷ each independently represent a hydrogen atom, a hydroxyl group or a methoxy group, and among R ^{1 to} R ⁷ , at least one of R ^{1 to} R ³ , R ⁴ and R ⁶ are hydroxyl groups, and the remaining The group is preferably a hydrogen atom, and R ¹ , R ² , R ⁴ and R ⁶ are hydroxyl groups, or R ^{1 to} R ³ , R ⁴ and R ⁶ are hydroxyl groups, and the residue is a hydrogen atom. It is particularly preferred that

  The content of (B) the flavonol glycoside represented by the general formula (1) in the jelly-like food of the present invention is 0.005% by mass or more. It is preferably 01% by mass, more preferably 0.02% by mass, especially 0.03% by mass, while the upper limit is preferably 0.5% by mass, more preferably 0.3% by mass, especially 0.1% by mass. .

Containing mass ratios of the components of the jelly-like food of the present invention (A) and component (B), the weight% of component (A) W ^A, the weight% of component B when the W ^B, the following equation (1);
(Equation 1)
(W ^B ) / (W ^A ) ² ≧ 0.06 (/ mass%) (1)
It is preferable to satisfy the relationship shown in FIG. From the viewpoint of texture, (W ^B ) / (W ^A ) ² is preferably 0.08 (/ mass%) or more, particularly preferably 0.1 (/ mass%) or more, and the upper limit is 1 ( / Mass%), 0.7 (/ mass%), particularly 0.5 (/ mass%) is preferable.

  In the jelly-like food of the present invention, (C) as a gelling agent, glucomannan, carrageenan, locust bean gum, xanthan gum, guar gum, gellan gum, tara gum, tragacanth gum, curdlan, natadeco, gelatin, pectin, sodium alginate, agar, etc. Is mentioned. These may be used alone, but it is preferable to use a plurality of different types. Thereby, it becomes easy to adjust to desired elasticity and viscosity, and it can be set as the jelly-like food of various texture and taste. In particular, glucomannan has the property of enhancing elasticity and improving water retention, and other gelling agents such as carrageenan and xanthan gum have the property of imparting viscosity. Therefore, combining glucomannan with carrageenan, xanthan gum, etc. can form a gel with water retention and excellent disintegration resistance, effectively suppressing the intraoral diffusion of bitter-tasting ingredients derived from catechins From the point of flavor, it is preferable.

The jelly-like food of the present invention preferably has a gel strength of 5,000 to 30,000 N / m ² from the viewpoint that it effectively improves the taste derived from catechins and can be easily taken out from the container. 6,000~20,000N / m ^2, in particular 8,000~18,000N / m ^2, it is preferable to intentionally 10,000~15,000N / m ^2. Here, the “gel strength” is a breaking stress value, that is, an instantaneous stress value immediately before the sample is broken when a pressure is applied to the sample with a plunger at a constant speed according to the method described in the following examples. It is expressed by the stress per unit area of the portion where pressure is applied. When the value of the gel strength is low, a soft texture is exhibited, and when the value is high, a hard texture is exhibited.

  In the jelly-like food of the present invention, the content of the gelling agent (C) varies depending on the type of the gelling agent, but the gel strength is in the above range to be 0.1 to 1% by mass in the jelly-like food. It is preferable from the point which becomes inside, and it is further preferable that it is 0.2-0.6 mass%, especially 0.3-0.45 mass%. In addition, when combining glucomannan and carrageenan, the water retention can be increased by setting the carrageenan / glucomannan mass ratio to 1 to 3, more preferably 1.2 to 2.5, and particularly 1.3 to 2.3. It is preferable in that it can form a gel having excellent disintegration resistance and can effectively suppress catechin-derived bitterness.

  In the jelly-like food of the present invention, the pH at 20 ° C. is 2 to 7, more preferably 2.5 to 6.5, and particularly 3 to 6 in terms of gel strength, flavor, and stability of non-polymer catechins. From the point of view, it is preferable. In order to adjust the pH, organic acids, inorganic acids, acidulants, pH adjusters and the like can be used.

It is preferable that the jelly-like food of the present invention contains (D) a sweetener from the viewpoint of effectively suppressing the bitter astringency derived from catechins and improving the flavor. Examples of (D) sweeteners include carbohydrates obtained from nature, glycerols, and artificial sweeteners, and these can be used alone or in combination of two or more.
Examples of the carbohydrate include monosaccharides, oligosaccharides, complex polysaccharides, and sugar alcohols, and include one or more selected from glucose, sucrose, fructose, glucose fructose liquid sugar, fructose glucose liquid sugar, and erythritol. It is preferable to do. Examples of glycerols include polyhydric alcohols such as glycerol. Examples of the artificial sweetener include high sweetness sweeteners such as aspartame, sucralose, and saccharin.
Above all, sucralose has a taste that the sweetness rises quickly and that the sweetness is stable and lasts, so the initial off-taste when eaten by the sweetness of sucralose before the bitterness derived from non-polymer catechins rises. Not only can it effectively improve the throat after eating.

  The content of the (D) sweetener can be appropriately determined according to the type of sweetener, but it is 10 to 30% in terms of the sweetness of sucrose, further 12 to 28%, particularly 15 The amount of ˜25% is preferable from the viewpoint of effectively improving the taste derived from catechins and improving the flavor.

It is preferable that the jelly-like food of the present invention contains (E) a sour agent from the viewpoint of effectively improving the taste derived from catechins and improving the flavor. (E) As a sour agent, it is preferable to contain the 1 type (s) or 2 or more types chosen from a citric acid, tartaric acid, malic acid, etc., and it is preferable to contain a citric acid especially.
(E) The content of the sour agent can be appropriately determined according to the type of the sour agent, but the total amount is 0.3 to 1% by mass, particularly 0.4 to 0 in the jelly-like food of the present invention. It is preferably 8% by mass.

  If necessary, the jelly-like food of the present invention comprises an antioxidant, a fragrance, an organic acid salt, an inorganic acid salt, an inorganic salt, a pigment, an emulsifier, a preservative, a seasoning, a gum, an oil, a vitamin, an amino acid, and a fruit juice extract. , Vegetable extracts, nectar extracts, and quality stabilizers may be used alone or in combination.

The jelly-like food of the present invention can be packed in various containers depending on the gel strength. For example, when the gel strength is 8,000 to 25,000 N / m ^2, it can be provided by filling a molded container (so-called pouch container) mainly composed of polyethylene terephthalate, aluminum, nylon, polyethylene or the like. Also, if the gel strength is less than 8,000 N / m ² , it is usually used for molded containers (so-called PET bottles) mainly composed of polyethylene terephthalate, metal cans, paper containers combined with metal foil or plastic film, bottles, etc. It can be provided by filling the packaging container.

(1) Manufacturing method of green tea extract 200 g of green tea extract (Polyphenone HG, manufactured by Mitsui Norinsha) was dispersed in 800 g of a 95% by weight ethanol aqueous solution under a stirring condition of 250 r / min at room temperature, and acid clay Mizuka Ace # 600 (Mizusawa) After adding 100 g of Chemical), stirring was continued for about 10 minutes. Then, it filtered with No. 2 filter paper. Thereafter, 16 g of activated carbon was added and filtered again with No. 2 filter paper. Next, it was re-filtered through a 0.2 μm membrane filter to remove turbidity. Ethanol was distilled off at 40 ° C. and 0.0272 kg / cm ² , and the concentration of catechins was adjusted with ion-exchanged water to obtain a purified green tea product. The catechin concentration in the aqueous solution of the green tea extract was 14.8% by mass.

(2) Measurement of non-polymer catechins The sample solution is filtered through a filter (0.45 μm), and a high-performance liquid chromatograph (model SCL-10AVP, manufactured by Shimadzu Corporation) is used to pack a packed column L for octadecyl group-introduced liquid chromatograph. -Column TM ODS (4.6 mmφ x 250 mm: manufactured by Chemicals Evaluation and Research Institute) was mounted and analyzed by a gradient method at a column temperature of 35 ° C. The mobile phase A solution is a distilled aqueous solution containing 0.1 mol / L of acetic acid, the mobile phase B solution is an acetonitrile solution containing 0.1 mol / L of acetic acid, the sample injection volume is 20 μL, and the UV detector wavelength is 280 nm. went.

(3) Measurement of flavonol glycoside The sample solution was filtered with a filter (0.45 μm), and a high-performance liquid chromatograph (model Waters 2695, manufactured by WATERS) was used, and the column was Shimpach VP ODS (150 × 4.6 mm ID). And a gradient method at a column temperature of 40 ° C. The mobile phase C solution was a distilled aqueous solution containing 0.05% by mass of phosphoric acid, the mobile phase D solution was a methanol solution, the flow rate was 1 mL / L, the sample injection amount was 10 μL, and the UV detector wavelength was 368 nm. . The gradient conditions are as follows.

Time (min) Concentration of liquid C (volume%) Concentration of liquid D (volume%)
0 95% 5%
20 80% 20%
40 30% 70%
4 10% 100%
460% 100%
47 95% 5%
60 95% 5%

(4) Measurement of gel strength Gel strength was measured using the EZ Test small desktop testing machine (Shimadzu Corporation) under the following conditions.
-Plunger: 3mm in diameter
・ Plunger moving speed: 2.5 mm / second ・ Sample size: Filling a container with an inner diameter of about 30 mm to a height of 25 mm ・ Measurement temperature: Room temperature (25 ° C.)

(5) Evaluation of texture The texture of each jelly-like food was evaluated by three specialist panels. The evaluation of the texture was based on the following criteria to evaluate the ease of disintegration of the jelly in the mouth when eating, and the average value of the scores of each panel was used as the evaluation value.
3: Easily disintegrates in mouth 2: Slightly disintegrates in mouth 1: Difficult to disintegrate in mouth 0: Very difficult to disintegrate in mouth

(6) Evaluation of ease of taking out from container 180 g of each jelly-like food in a pouch container with a main body laminated with polyethylene terephthalate, aluminum, nylon and polyethylene, with a capacity of 200 mL, an extraction port of 10 mm in inner diameter, and 40 mm in length. After filling and storing at 5 ° C. for 48 hours, the ease of taking out from the container at the time of the texture evaluation was evaluated by the following three criteria by three specialist panels. The average score of each panel was used as the evaluation value.
3: Easy to remove from container 2: Slightly difficult to remove from container 1: Difficult to remove from container 0: Very difficult to remove from container

Examples 1-6 and Comparative Examples 1-4
Each component was mix | blended as follows with the prescription of Table 1. Add sweetener to an appropriate amount of ion-exchanged water,
After adjusting the pH to 3.7 with trisodium citrate, the gelling agent was mixed little by little and stirred, and then the aqueous solution of green tea extract, acidulant and enzyme-treated isoquercitrin (Sanmerin AU-3000 (P), Sanei) Source FFI, Inc., purity 9.4% by mass) was added. The blend was heated at 95 ° C. for 30 seconds with thorough stirring to dissolve the gelling agent, followed by cooling to prepare a jelly-like food.

  From the results of Table 1, in a jelly-like food containing a gelling agent, even if non-polymer catechins are contained at a high concentration, at least one flavonol glycoside represented by the general formula (1) is 0. By containing 0.005% by mass or more, it was possible to obtain a jelly-like food that was easily taken out of the container and had a good texture.

Claims (4)

The following components (A) to (C);
(A) Non-polymer catechins: 0.1 to 0.5% by mass,
(B) A jelly-like food containing at least one flavonol glycoside represented by the following general formula (1): 0.005% by mass or more and (C) a gelling agent.

(In the formula, R ^{1 to} R ⁷ each independently represents a hydrogen atom, a hydroxyl group or a methoxy group, R ^a represents a β-glucosyl group or β-rhamnosyl group, and R ^b represents an α-rhamnosyl group or a hydrogen atom. , R ^c represents an α-glucosyl group, and n represents an integer of 0 to 10.) Gel strength is 5,000~30,000N / m ^2, jelly-like food of claim 1, wherein. The jelly-form foodstuff of Claim 1 or 2 with which the mass ratio of the said component (A) and the said component (B) satisfy | fills the relationship shown to following numerical formula (1).
(Equation 1)
(W ^B ) / (W ^A ) ² ≧ 0.06 (/ mass%) (1)
[Wherein, W ^A represents mass% of the component (A) and W ^B represents mass% of the component (B). ]   The jelly-like food according to any one of claims 1 to 3, wherein the jelly-like food is formed by filling a pouch container.