JP2013111006A - Gel-like food and method of increasing the sensation strength thereof - Google Patents

Abstract

PROBLEM TO BE SOLVED: To increase the sensation strength of a gel-like food regarding its smell and taste, while reducing the amount of flavor components used, reducing costs, and increasing the sensation strength of flavors so as to enhance eating behavior and increase and maintain a feeling of fullness.SOLUTION: A two-phase gel-like food is produced in which, in a gel forming one or more kind of continuous phase, one or more kind of gel with different taste, smell and texture (physical properties of the gel) is dispersed as a dispersed phase without being mixed therewith. Then flavor components are concentrated in the gel of the dispersed phase so as to increase the sensation strength. Further, the weight ratio of the gel of the dispersed phase to the total amount of the multiple-phase gel-like food and differences in physical properties between the gel of the continuous phase and the gel of the dispersed phase are strictly controlled.

Description

  The present invention enhances the sensation intensity of the flavor of gel foods, thereby reducing costs by reducing the amount of seasonings and flavors used, increasing eating behavior (chewing and drinking), and increasing and maintaining satiety The provision of a food structure for achieving the above.

  Conventionally, studies have been made to enhance the fragrance and taste (hereinafter referred to as flavor) of various foods and to make specific aroma components and the like stand out (Patent Documents 1 to 3). However, according to these techniques, the flavor of food is enhanced by adding a special amide fusion or a component containing a special peptide such as yeast to the food, which cannot be easily implemented. There was a problem that the balance of the flavor may be lost during the addition.

Special table 2007-517493 Special table 2008-530020 gazette JP 2011-103795 A

  In the development of desserts such as jelly, the improvement of flavor is one of the most important issues, and the target flavors are also diversified. Under such circumstances, a new technique for enhancing the flavor of such food is required. However, although many techniques for enhancing the sensation intensity of flavor by adding various components have been disclosed, the enhancement of the flavor related to the structural design of gel foods has not yet been disclosed. In other words, flavor enhancement is made exclusively by chemical methods, and no improvement has been made by physical methods.

  The present invention is intended to enhance the intensity of the sensation of flavor of a gel food from an unprecedented viewpoint. As a means for realizing this, specifically, a gel-like material containing at least one kind of taste or scented substance (hereinafter referred to as flavor component) is cut into pieces and put into a container. Then, the gelling substance (solution state) with less or no flavor component contained in the gelled material is filled, and the gelling substance is cooled, cation added, pH adjusted, etc. By solidifying by the above, a two-phase gel-like food containing a dispersed phase having a high flavor component concentration in a continuous phase having a low flavor component concentration is produced. At this time, by strictly controlling the size of the dispersed phase, the mass ratio of the dispersed phase and the continuous phase, etc., the taste and fragrance compared to a uniform gel food with the same content of flavor components contained in the same total weight. The present inventors have found that it is possible to enhance the sensory intensity of the present invention and have completed the present invention.

That is, the present invention is a method for enhancing the sensation intensity of the flavor of a gel food shown in the following items 1 to 8.
Item 1. The gel of the dispersed phase containing the flavor component is dispersed in a continuous phase gel containing no flavor component or containing a smaller amount of flavor component than the dispersed phase. Enhanced gelled food.
Item 2. Item 2. The gelled food according to Item 1, wherein the proportion of the gel forming the dispersed phase in the gelled food is 10 to 50% by weight.
Item 3. Item 3. The gelled food according to Item 1 or 2, wherein the gel forming the dispersed phase has a short side larger than 3.0 mm and a long side smaller than 10.0 mm.
Item 4. The gel form according to Items 1 to 3, wherein the breaking stress at the time of full compression at a compression speed of 10 mm / s of the gel forming the dispersed phase is not more than 1.5 times the breaking stress of the gel forming the continuous phase. Food.
Item 5. Dispersion phase gel containing a flavor component is dispersed in a continuous phase gel containing no flavor component or containing a lesser amount of flavor component than the dispersed phase. Strength enhancement method.
Item 6. Item 6. The method for enhancing the sensory intensity of the flavor of a gelled food according to Item 5, wherein the proportion of the gel forming the dispersed phase in the gelled food is 10 to 50% by weight.
Item 7. Item 7. The method for enhancing the sense intensity of the flavor of a gel food according to item 5 or 6, wherein the gel forming the dispersed phase has a short side larger than 3.0 mm and a long side smaller than 10.0 mm. .
Item 8. Item 8. The compressive fracture stress at the time of full compression at a compression speed of 10 mm / s of the gel forming the dispersed phase is not more than 1.5 times the compressive fracture stress of the gel forming the continuous phase. A method for enhancing the sensation intensity of the flavor of gel food.

  The present invention relates to a two-phase gel-like food comprising a continuous phase with little or no flavor component as described above and a dispersed phase containing more flavor component than the continuous phase. By such a configuration, even when the addition amount in the whole gel food is the same or low compared to a uniform gel food, the scent and taste of the flavor component can be strongly felt (the sensory strength is enhanced). It is what has.

  The gelling agent for producing the gel to be the dispersed phase used in the present invention can be used without limitation as long as it is a gelling agent used for food production. For example, agar, gelatin, carrageenan (kappa type, iota type, etc.), pectin (high methoxyl type, low methoxyl type), gellan gum (high acyl type, low acyl type), xanthan gum, mannan, glucomannan, galactomannans (guar gum) , Locust bean gum, etc.), xyloglucan, curdlan, alginic acid, alginate, or a combination of two or more of them can be used, especially heating such as gellan gum or kappa type carrageenan A gelling agent that forms a thermally irreversible gel that retains its shape even when the temperature becomes high due to sterilization or the like is desirable.

  The gel used as the dispersed phase contains one or two or more components having a taste and aroma, that is, a flavor component. Specific examples include flavoring ingredients such as sweeteners, acidulants, salt flavors, and umami. In the present invention, all components used for imparting taste and aroma to these foods and drinks are collectively referred to as flavor components.

  As a specific example of the flavor component used in the present invention, any fragrance used for food can be used as the fragrance. For example, synthetic fragrances such as terpene hydrocarbon, alcohol fragrance, phenol fragrance, aldehyde fragrance, ketone fragrance, ether fragrance, ester fragrance, organic acid fragrance, organic nitrogen fragrance, organic halogen fragrance, organic sulfur fragrance, etc. There are natural fragrances derived from animals and blended fragrances that combine them. As the form of the fragrance, any form of fragrance can be used such as water-soluble fragrance, oil-soluble fragrance, emulsified fragrance, powder fragrance, emulsified powder fragrance, but it is more preferable to use emulsified fragrance and emulsified powder fragrance with less scent transfer. desirable.

  Moreover, there is no restriction | limiting in particular if the flavoring component which can be used is also used as edible, For example, sucrose, fructose, glucose, maltose, erythritol, trehalose, maltitol, palatinose, xylitol, sorbitol, licorice extract , Stevia processed sweetener, Rahan fruit extract, thaumatin, aspartame, acesulfame potassium, sucralose, saccharin, dulcin, cyclamic acid, neotame sweetener, acetic acid, citric acid, succinic acid, lactic acid, malic acid, tartaric acid, gluconic acid, Acidulants such as phosphoric acid, caffeine, spice extract, naringin, sagebrush extract, bitterness such as borapets, methylthioadenosine, litchi extract, salty taste such as salt and potassium chloride, glutamic acid, inosinic acid, guanylic acid and Those sodium Clause, and the like, such as flavor fee, such as potassium salt. Furthermore, natural fruit juices and bitter juices for seasoning may be used alone or in combination with synthetic seasonings.

  As for the size of the gel constituting the dispersed phase, it is necessary that the short side is 3.0 mm or more and the long side is smaller than 10.0 mm. When the short side is smaller than 3.0 mm, the effect of enhancing the sensation intensity of the flavor is difficult to appear. Moreover, when larger than 10.0 mm, it is difficult to disperse | distribute a gel uniformly to a continuous phase, and when it eats, the enhancement effect of the sufficient intensity | strength and the sense intensity of a fragrance cannot be felt. Furthermore, when the gel of the dispersed phase has a short side larger than 4.0 mm and a long side smaller than 8.0 mm, not only the texture, taste and scent feel when eating is improved, but also the texture. This is also preferable.

  The shape of the gel to be the dispersed phase is not particularly limited, and a preparation method can be appropriately selected according to the characteristics of the gelling agent to be used. Specifically, when the gelling agent to be used is one that gels due to a decrease in temperature (for example, agar, high acyl gellan gum, gelatin, etc.), the solution containing the gelling agent is heated to the gelling temperature or higher. Then, a taste component or the like is added and mixed, the temperature is lowered to around the gelation temperature, a fragrance is added, and the temperature is further lowered and allowed to stand to obtain a gel. Alternatively, when the gelling agent is gelled by a cation or pH (for example, carrageenan, low acyl gellan gum, alginic acid, etc.), an aqueous solution containing the gelling agent or taste component is prepared by heating and stirring. After adding a fragrance | flavor, a gel is obtained by adjusting a cation density | concentration or pH to the state which gelatinizes.

  What is necessary is just to prepare the obtained gel so that it may become the above-mentioned magnitude | size with an agitator, a cutting machine, etc. The shape of the gel is not limited, and may be an irregular shape obtained by stirring, a rectangular parallelepiped obtained by cutting, or a cube. Alternatively, if the gelling agent is gelled by a cation or pH, a solution containing the gelling agent is dropped into an aqueous solution adjusted to the cation concentration or pH conditions at which the gelling agent gels. It can also be molded into a spherical or teardrop shape. At this time, it is possible to control the size of the gel obtained by adjusting the inner diameter of the capillary tube through which the solution containing the gelling agent passes and the dropping speed.

  As the gelling agent for producing the gel that becomes the continuous phase, any gelling agent that is used in food production can be used as well as the gel that becomes the dispersed phase. For example, one or a combination of two or more of agar, gelatin, carrageenan, pectin, gellan gum, xanthan gum, mannan, glucomannan, galactomannan, xyloglucan, alginic acid, alginate and the like can be used.

  The gel that becomes the continuous phase is obtained by injecting a solution containing the gelling agent into a container filled with the gel that becomes the dispersed phase obtained above and taking a gelation method according to the characteristics of the selected gelling agent. Good. That is, the gelling agent in the continuous phase may be gelled by injecting a solution to be a continuous phase into the container and cooling it to a gelling temperature or lower, or adjusting the cation concentration or pH.

As the weight ratio of the dispersed phase gel to the total weight of the two-phase gel food, the “dispersion rate of the dispersed phase gel” defined by Formula 1 needs to be 10% by weight to 50% by weight, and more preferably Is 20% to 40% by weight. In either case where the filling rate of the dispersed phase gel is less than 10% by weight or the filling rate of the dispersed phase gel is more than 50% by weight, the effect of enhancing the sense intensity of the flavor is not sufficient.

Formula 1

  Hereinafter, an example of the manufacturing method of the two-phase gel food of the present invention will be described in detail in the order of steps. In addition, although the following description mainly manufactures the two-phase gel food consisting of one kind of continuous phase and one kind of dispersed phase, it can be produced in the same manner when it has two or more kinds of dispersed phases. .

  First, the gelling agent of the dispersed phase is added together with a flavoring agent and other food materials in room temperature or heated water and dissolved. At this time, if a dispersing agent such as fermented cellulose is added at the same time, the flavor component is difficult to move from the dispersed phase gel to the continuous phase gel. When the gelling agent used is less dependent on cations and pH and gels mainly due to a decrease in temperature (for example, agar, high acyl gellan gum, gelatin, etc.), the aqueous solution is heated to a temperature equal to or higher than the gelation temperature and stirred. While cooling, close to the gelation temperature. It is preferable to add a flavor component etc. at this timing. Moreover, there exists an effect which suppresses the transfer of the component from a dispersed phase gel to a continuous phase gel by using an emulsified fragrance | flavor (W / O, O / W, W / O / W type etc.) as a fragrance | flavor. This aqueous solution is cooled to a gelling temperature or lower (preferably a temperature lower by 10 ° C. or higher than the gelling temperature) and allowed to stand still for gelation to produce a dispersed phase gel. Further, the obtained gel is subdivided by, for example, cutting the dispersed phase gel into an appropriate size by using a stirrer or a blade arranged in a grid shape with an interval of 3.0 to 10.0 mm. In addition, when the gelling agent of the dispersed phase gels based on the cation or pH (for example, kappa carrageenan, iota carrageenan, low acyl gellan gum, pectin, alginic acid, alginate, etc.), gelling agent and taste An aqueous solution containing ingredients and other food materials is heated and stirred to be uniform, and then the cation concentration and / or pH is adjusted to a gelation state to be gelled to produce a dispersed phase gel. Further, the obtained gel is subdivided by, for example, cutting the gel of the dispersed phase into an appropriate size by using a stirrer or a blade arranged in a lattice shape with a spacing of 3.0 to 10.0 mm. In the case where the gelling agent is of a type that gels based on cations or pH, a dispersion containing the gelling agent and flavoring ingredients, fragrances and other food materials is used as an aqueous solution with adjusted cation concentration and / or pH. It is also possible to prepare a gel-like particle having a spherical shape or a shape close thereto by dropping it through a thin tube. At this time, the size of the gel-like particles can be controlled by adjusting the inner diameter of the thin tube and the dropping speed.

  The dispersed phase gel thus obtained is charged into a cup-shaped or similar product container. The method of charging the dispersed phase into the gel product container is not particularly limited, but a certain amount (the amount that makes the filling rate of the dispersed phase gel 10 to 50% by weight) is automatically charged into the container. An apparatus having a simple mechanism is industrially simple. The product container used at that time must withstand sterilization.

  Next, in order to prepare a continuous phase gel, it is poured into a room temperature or heated water together with a gelling agent, a taste ingredient and other food materials while heating and stirring, and uniformly dissolved. At this time, the concentration in the continuous phase of the flavor component whose stress intensity is to be emphasized needs to be lower than the concentration in the gel of the dispersed phase, and it is preferable not to add the corresponding flavor component if possible. At this time, if a dispersant such as fermented cellulose is added at the same time, it is difficult for the flavor component to move from the dispersed phase gel to the continuous phase gel. When the gelling agent used is less dependent on cations and pH and gels mainly due to a decrease in temperature (for example, agar, high acyl gellan gum, gelatin, etc.), it is continuously cooled to a temperature at which the dispersed phase gel does not re-dissolve. The aqueous solution of the phase is added to the container containing the gel of the dispersed phase with stirring, and the dispersed phase gel is uniformly dispersed in the aqueous solution of the continuous phase. This is cooled below the gelation temperature of the continuous phase gelling agent to prepare a food body in which the dispersed phase gel is uniformly dispersed inside the continuous phase gel. In addition, when the gelling agent used in the continuous phase gel is gelled based on the cation or pH (for example, kappa carrageenan, iota carrageenan, low acyl gellan gum, pectin, alginic acid, alginate, etc.) The aqueous solution of the continuous phase cooled to a temperature at which the phase gel does not re-dissolve is added to the container containing the dispersed phase gel with stirring to uniformly disperse the dispersed phase gel and simultaneously adjust the cation concentration or pH. This is allowed to stand for a certain period of time to prepare a gel food in which the dispersed phase gel is uniformly dispersed inside the continuous phase gel.

  The two-phase gel food of the present invention produced by such a procedure is composed of a dispersed phase having a high flavor component concentration and a continuous phase having a low or no concentration, and is continuous from the dispersed phase even after long-term storage. There is little transfer of taste and aroma to the phase. In addition, such gel foods have enhanced sensation intensity of flavor components compared to uniform gel foods with the same added amount of flavor components contained in the same total weight, so that the amount of flavor components used is increased. The effects of cost reduction by reducing the amount of food, increase in eating behavior (biting and drinking) by enhancing sensory intensity, and increase and maintenance of satiety can be expected.

  As in the present invention, gel foods composed of a plurality of phases such as a continuous phase and a dispersed phase are disclosed in JP 2002-320462, JP 11-164657, JP 2008-67638, JP 10-10. 276690, JP-A-5-304907, JP-A-9-248142, etc. In order to enhance the sensory strength of the gel-like solid food, which is a feature of the present invention, such as taste and smell, gel-like food Neither the idea nor suggestion of designing itself is disclosed.

  The present invention enhances the expression of the taste and aroma of the gel-like food by imparting characteristics to the viewpoint that is not found in the conventional method, that is, the structure of the gel-like food. Hereinafter, the present invention will be described in more detail with reference to examples. However, the present invention is not limited to these examples. “*” In the prescription indicates that it is a registered trademark of San-Ei Gen F.F., Ltd., and “*” indicates that it is a product of San-Ei Gen F.F.

<Method for preparing test sample>
1) Preparation of dispersed phase gel 0.15 g of fermented cellulose solution (Sun artist * PG *) was added to 99.85 g of ion-exchanged water, stirred at 1300 rpm for 10 minutes at room temperature, and then 15 MPa using a homogenizer. Homogenization under pressure conditions gave a 0.15 wt% fermented cellulose solution. To the 0.15 wt% fermented cellulose solution (98.0 g), deacylated gellan gum (Kelcogel *, hereinafter referred to as gellan gum) and ι-type carrageenan (carrageenin CSI-1 (F)) having the weights shown in Table 1 were added. *, Hereinafter referred to as carrageenan) was added and dissolved by stirring and heating at 90 ° C. and 1300 rpm for 10 minutes. In Examples 1 to 9 and Comparative Examples 1 to 3, the perfume (Apple Base 3087FA *) and 0.1 g calcium lactate having the weights shown in Table 1 were added to this aqueous solution, and the whole amount was added with ion-exchanged water heated to 85 ° C. Was adjusted to 100 g, filled in a 100 ml heat-resistant plastic cup, and then cooled at 8 ° C. for 2 hours to prepare a dispersed phase gel.

  On the other hand, in Examples 10 to 12, the 0.15 wt% fermented cellulose solution (98.0 g) was mixed with the deacylated gellan gum (Kelcogel *, hereinafter referred to as gellan gum) and ι type carrageenan having the weights shown in Table 1. (Carrageenin CSI-1 (F) *, hereinafter referred to as carrageenan) and a taste component were added, and the mixture was dissolved by stirring at 90 ° C. and 1300 rpm for 10 minutes. As a taste ingredient, Example 10 used a sucralose preparation (Sunsweet * SU-100 *) as a sweetener, Example 11 used an acidulant (citric acid), and Example 12 used a saltant (salt). 0.1g calcium lactate is added to the heat-dissolved aqueous solution, the total amount is adjusted to 100g with ion-exchanged water heated to 85 ° C, filled in a 100ml heat-resistant plastic cup, cooled at 8 ° C for 2 hours and dispersed. A phase gel was prepared.

2) Solution preparation for continuous phase gel 0.15 g gellan gum and 0.1 g carrageenan were added to the above 0.15 wt% fermented cellulose solution (98.0 g), and dissolved by stirring at 90 ° C. and 1300 rpm for 10 minutes.

3) Preparation of a two-phase gel-like food The dispersed phase gel is cut into a cube having a side as shown in Table 1, and a glass container having a diameter of 25 mm and a height of 15 mm so that the filling rate shown in Table 1 is obtained. Filled in. A continuous phase gel solution containing 0.1% calcium lactate was poured into the glass container to gel the continuous phase. After sealing the upper surface of the glass container with a flat lid made of heat-resistant plastic, it was heated at 85 ° C. for 30 minutes for sterilization and then cooled at 8 ° C., so that Examples 1 to 12 and Comparative Examples 1 to 3 A two-phase gel food was prepared. In addition, “one side length of the dispersed phase gel” described in Table 1 indicates the length of the cut dispersed phase gel (cube).

1) 甘味料：スクラロース製剤（サンスイート※SU-100）を用いた。
2) 酸味料：クエン酸を用いた。
3) 塩味料：食塩を用いた。

1) Sweetener: Sucralose preparation (Sunsweet * SU-100) was used.
2) Acidulant: Citric acid was used.
3) Salty seasoning: salt was used.

4) Preparation of uniform gel food (single-phase gel food) Based on the formulation described in Table 2, a uniform gel food without structural features such as a dispersed phase and a continuous phase is prepared as a comparative example. did.
Deacylated gellan gum (Kelcogel *), ι-type carrageenan (carrageenin CSI-1 (F) *) and flavor (Comparative Examples 4 to 8) or a taste component (Comparative Example) 9-11) was added and dissolved by stirring and heating at 90 ° C. and 1300 rpm for 10 minutes. As a taste component, Comparative Example 9 used a sucralose preparation (Sunsweet * SU-100 *) as a sweetener, Comparative Example 10 used a sour agent (citric acid), and Comparative Example 11 used a saltant (salt). After adding a fragrance | flavor (apple base 3087FA *) and 0.1g calcium lactate to the aqueous solution of Comparative Examples 4-8, the whole quantity was adjusted to 100g with the ion-exchange water heated at 85 degreeC, and this was 25 mm in diameter, high After filling a 15 mm glass ring, the mixture was heated at 85 ° C. for 30 minutes for sterilization and then cooled at 8 ° C. to prepare a uniform gel food (single-phase gel food).

1) 甘味料：スクラロース製剤（サンスイート※SU-100）を用いた。
2) 酸味料：クエン酸を用いた。
3) 塩味料：食塩を用いた。

1) Sweetener: Sucralose preparation (Sunsweet * SU-100) was used.
2) Acidulant: Citric acid was used.
3) Salty seasoning: salt was used.

5) Sensory evaluation method Six healthy persons aged 25 to 40 years old (4 males, 2 females, average 32.5 years old) were used as subjects, and test samples of two-phase gel food (Example 1-12) were used. It was judged whether the sensation intensity of the flavor was higher, lower, or unchanged compared to a one-phase gel-like food having the same flavor component concentration. When the number of subjects who answered that the sensory intensity was high was 6 +++, 5 was +++, 3 to 4 was +, and 2 or less was ±.

Experiment 1 Effect of filling rate of dispersed phase gel on scent intensity of fragrance The total concentration of fragrance is the same as that of one-phase gel food (Comparative Example 4) prepared so that the total concentration of fragrance is 0.3% by weight. However, the sensory strength of the fragrance of the two-phase gel foods (Examples 1 to 3 and Comparative Example 1) in which the fragrance is added only to the dispersed phase gel is compared with the one-phase gel food (Comparative Example 4). Evaluation was performed. The results are shown in Table 3. The shapes of the dispersed phase gels of Examples 1 to 3 and Comparative Example 1 were 6 mm cubes.

  Although the total concentration of the fragrance is the same, the two-phase gel food (Examples 1 to 3) in which the fragrance is concentrated in the dispersed phase gel is more suitable for the one-phase gel food (the whole gel) of Comparative Example 4. The scent intensity of the scent was highly evaluated as compared to the gel food in which the fragrance was uniformly dispersed. The filling rate of the dispersed phase is as low as 20 to 40% by weight (Examples 1 and 2), that is, the two-phase gel food having a higher concentration ratio of the fragrance has a filling rate of 50% by weight (Example 3). There was a tendency for the sensory intensity to be higher. When the filling rate of the dispersed phase was 60% by weight or more (Comparative Example 1), the difference from the one-phase gel food was reduced, and the sensory fragrance enhancing effect was not sufficient.

  According to this experiment, even when the total concentration of the fragrance contained in the entire gel food is the same, the fragrance is intensively added to the dispersed phase gel, and the two-phase gel food with a lower filling rate of the gel is more preferable. The result was that the scent was felt strongly.

Experiment 2 Influence of gel size of dispersed phase on sensory intensity of fragrance 0.3% by weight of total concentration of fragrance contained in the whole gel food, 20% by weight of dispersion phase gel added with fragrance A two-phase gel food (Examples 4 to 6 and Comparative Example 2) in which one side length of the dispersed phase gel that is a cube was changed from 2 mm to 8 mm was prepared, and the scent intensity of the gel food was reduced to one. Sensory evaluation was performed based on the phase gel food (Comparative Example 4). The content of the sensory evaluation conformed to Experiment 1. The results are shown in Table 4.

  In Comparative Example 2 in which the two-phase gel-like food of Example 6 has a relatively long side length of 8 mm and the side length is 2 mm, the one-side gel food (Comparative Example 4 ) Is small, and the sensory fragrance enhancement effect is not sufficient.

Experiment 3 Effect of difference in physical properties of continuous phase gel and dispersed phase gel on scent intensity of fragrance Various concentrations of gellan gum contained in dispersed phase gel were changed from 0.05% to 0.30% by weight. A dispersed phase gel having a breaking stress was prepared. For measuring the breaking stress of the dispersed phase gel, a sample shaped into a cylindrical shape having a diameter of 20 mm and a height of 10 mm was used. Similarly, for a continuous phase gel having a gellan gum concentration of 0.15% by weight, the breaking stress was measured using a sample shaped into a cylindrical shape having a diameter of 20 mm and a height of 10 mm. The breaking stress was measured using a texture analyzer TA-XT 2i (manufactured by Stables Micro System). An aluminum flat plate plunger having a diameter of 100 mm was used as the plunger, and the plunger was compressed at a speed of 10 mm / s. When each gel sample is compressed with a flat plunger, the gel is distorted, and until each gel sample breaks, the stress increases according to the magnitude of the strain, but when each gel sample breaks, the strain is relaxed. Stress temporarily decreases. The stress immediately before such a stress decrease was defined as the breaking stress. Table 5 shows the measurement results of the breaking stress. Table 5 shows the ratio (times) of the rupture stress of the dispersed phase gel to the continuous phase.

  Next, the dispersed phase gel was cut into a cube having a side length of 6 mm, and dispersed in a continuous phase gel having a gellan gum concentration of 0.15% by weight at a filling rate of 20% by weight. The two-phase gel foods of 8, 9 and Comparative Example 3 were prepared. In comparison with the one-phase gel food (Comparative Examples 4, 5, 6, 7, 8) having a gellan gum concentration equal to the gellan gum concentration of the dispersed phase, the scent intensity of these five types of two-phase gel foods Sensory evaluation was performed. The results are shown in Table 5.

  In the two-phase gel foods of Examples 1, 7 and 8, the rupture stress of the disperse phase gel is equal to or less than the rupture stress of the continuous phase gel, compared with the one-phase gel foods having the same gellan gum concentration. Was confirmed to be greatly enhanced. Further, even in the two-phase gel food of Example 9 in which the ratio of the rupture stress of the dispersed phase gel to the rupture stress of the continuous phase gel is about 1.3 times, as compared with Comparative Example 7 having the same gellan gum concentration, the scent sensation Although the strength increased, the effect was slightly smaller than those of Examples 1, 7, and 8. On the other hand, the two-phase gel food of Comparative Example 3 in which the ratio of the rupture stress of the disperse phase gel to the rupture stress of the continuous phase gel is twice or more shows a large difference in the scent intensity of the scent compared to Comparative Example 8. There wasn't.

  From the above results, it was found that when the ratio of the rupture stress of the dispersed phase gel to the rupture stress of the continuous phase gel is 1.5 times or less, a sensory fragrance enhancing effect can be obtained.

Experiment 4 Sensory intensity of the taste component in the two-phase gel food The sensory strength of the taste of the two-phase gel food (Examples 10, 11 and 12 in this order) obtained by adding the sweet taste, sour taste, and salt taste taste ingredients to the dispersed phase gel. Was subjected to sensory evaluation in comparison with a one-phase gelled food (comparative examples 9, 10, and 11 in order) having the same total concentration of taste components. The results are shown in Table 6.

  In all the sweet taste, sour taste, and salty taste ingredients, the two-phase gel food (in the order of Examples 10, 11 and 12) is a single-phase gel food in which the total concentration of taste ingredients is the same (in order of Comparative Example 9). Compared to 10 and 11), it was confirmed that the sensory intensity of the taste was higher. It was confirmed that the two-phase gel food of the present invention has an effect of enhancing not only the aroma but also the sense intensity of taste.

Experiment 5 Enhanced feeding behavior in a two-phase gel food The two-phase gel food has various scents, tastes, or textures during mouth eating such as mastication by teeth or crushing by tongue and palate. Such a change is expected to raise the interest and enjoyment of the eating behavior of the eating person in the mouth, thereby enhancing the eating behavior. In this experiment, myoelectric potential measuring device MP150WSW (manufactured by Biopack Co., Ltd.) was used to eat the two-phase gel food (Example 1) and the one-phase gel food (Comparative Example 4) before swallowing. The maximum potential amplitude and muscle activity time were measured. The results are shown in Table 7. The myoelectric potential measuring device detects the activity of the muscles directly under the skin where the electrodes are pasted over time by measuring the potential difference between the two electrodes pasted at specific locations on the skin. With this, it is possible to quantitatively analyze how much strength a particular muscle has moved at an intensity (evaluated by the amplitude of myoelectric potential). In this experiment, an electrode was attached to the skin of the central part of the lower jaw, and the suprahyoid muscle group directly under this skin was used as a target. Note that the suprahyoid muscle group is a muscle group that is linked to the movement of the tongue and plays an active role in both crushing (referred to as “chewing” for convenience) and swallowing with the tongue and palate.

  When comparing the maximum amplitude of myoelectric potential during mastication, there was almost no difference between the two-phase gel food (Example 1) and the one-phase gel food (Comparative Example 4). Example 1 was longer. This shows that when two types of gel foods are compared, there is little difference in the ease of chewing using the tongue, but Example 1 takes more time to swallow. This suggests that chewing behavior using the tongue can be enhanced by making the gel multiphase. On the other hand, at the time of swallowing, the maximum amplitude of the two-phase gel food (Example 1) was smaller than that of the one-phase gel food (Comparative Example 4), and the muscle activity time also decreased. This result suggests that swallowing is easier because the gel is multiphased.

  From the above results, it was confirmed that the two-phase gel-like food of the present invention enhances the sensory intensity such as aroma and taste, and thereby enhances the feeding behavior as compared with the one-phase gel-like food. Increased eating behavior is thought to affect the increase and maintenance of satiety.

Claims (8)

The gel of the dispersed phase containing the flavor component is dispersed in a continuous phase gel containing no flavor component or containing a smaller amount of flavor component than the dispersed phase. Enhanced gelled food. The gelled food according to claim 1, wherein the ratio of the gel forming the dispersed phase in the gelled food is 10 to 50% by weight. The gel food according to claim 1 or 2, wherein the gel forming the dispersed phase has a short side larger than 3.0 mm and a long side smaller than 10.0 mm. The gel according to any one of claims 1 to 3, wherein the breaking stress during compression of the entire surface at a compression speed of 10 mm / s of the gel forming the dispersed phase is not more than 1.5 times the breaking stress of the gel forming the continuous phase. Food. Dispersion phase gel containing a flavor component is dispersed in a continuous phase gel containing no flavor component or containing a lesser amount of flavor component than the dispersed phase. Strength enhancement method. The method for enhancing the sensation intensity of flavor of a gel food according to claim 5, wherein the ratio of the gel forming the dispersed phase in the gel food is 10 to 50% by weight. The method for enhancing the sensation intensity of the flavor of a gel-like food according to claim 5 or 6, wherein the gel forming the dispersed phase has a short side larger than 3.0 mm and a long side smaller than 10.0 mm. . The gel-like shape according to any one of claims 5 to 7, wherein the breaking stress during compression of the entire surface at a compression speed of 10 mm / s of the gel forming the dispersed phase is not more than 1.5 times the breaking stress of the gel forming the continuous phase. A method for enhancing the sensory intensity of the flavor of food.