JP2015042153A - Gelatinous food product and method for producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a gelatinous food product easily solidified upon cooling and hardening, having no syneresis, and having excellent shape retention, mouth melting and texture, and a method for producing the same.SOLUTION: Provided is a gelatinous food product comprising hydroxypropylated phosphoric acid-crosslinked starch and carrageenans as gelling agents. In 100 wt.% of the gelatinous food product composition, the content of the hydroxypropylated phosphoric acid-crosslinked starch is 0.2 to 2.0 wt.%, and the content of the carrageenans is 0.2 to 1.0 wt.%. Further, the gelatinous food product is prepared by preparing powder raw material comprising the gelling agent, thereafter adding hot water thereto and performing cooling and hardening thereto.

Description

The present invention relates to a gel-like food that solidifies easily when cooled and hardened, has no water separation, and has excellent shape retention, mouth melting, and texture.

Examples of the gel-like food of the present invention include pudding, jelly, mousse, bavaroa, apricot tofu, gummy, panna cotta, etc., for example, an industrially produced powder mixture represented by “pudding mix” and “jelly mix” It is manufactured by adding hot water to the raw material, stirring, dispersing, dissolving, transferring it to a container, taking rough heat, and putting it in a refrigerator.

Gelled foods generally use carrageenans, xanthan gum, locust bean gum, agar, gelatin, tamarind gum, gellan gum, alginic acid, sodium alginate, pectin, etc. as gelling agents. In the present situation, the product is characterized by controlling water separation, shape retention, melting in mouth, and texture by using in combination. However, conventional gel foods often take a long time to harden, and workability is reduced, and when hot water is poured, the gelling agent rapidly absorbs and swells to become “dama”. There are problems that the powder is not uniformly dispersed, remains in the product in a granular form, the texture is rough, and the flavor release is deteriorated to lower the flavor.

In order to solve these problems, a method is disclosed in which processed starch is used as a gelling agent or used in combination without relying only on the above-mentioned general gelling agent. For example, a method for improving the texture and texture of jelly food by adding starch containing 60% or more of a cold water soluble fraction has been reported (Patent Document 1). In addition, by adding acetylated adipic acid-crosslinked tapioca starch, it is said that a gel-like food that is excellent in shape retention and has no roughness or pasty feeling can be obtained (Patent Document 2). However, in any of the methods, there are still problems such as partial water separation, poor texture, and roughness.
JP 2009-299043 A JP 2011-92087 A

Therefore, it has been desired that gel foods do not impair the flavor, have no water separation, dissolve in the mouth, have a good texture, and easily solidify and have good shape retention.

As a result of intensive studies in order to solve the above problems, the present inventor, in the production of gel food, by using a specific processed starch as a gelling agent in combination with carrageenans, without losing the original flavor, After hot water dissolution, it was found that it can be easily solidified, water separation stability and mouth melting can be greatly improved, and the present invention has been completed.

That is, the gist of the present invention relates to a gel food characterized by containing hydroxypropylated phosphoric acid crosslinked starch and carrageenans as a gelling agent. Preferably, in 100% by weight of the composition, the content of hydroxypropylated phosphoric acid crosslinked starch is 0.2 to 2.0% by weight, and the content of carrageenans is 0.2 to 1.0% by weight. The present invention relates to a method for producing a gel-like food, characterized in that a powder raw material containing a food and a gelling agent is prepared and produced, dispersed and dissolved by adding hot water, and then cooled and solidified.

The gel food of the present invention contains hydroxypropylated phosphoric acid cross-linked starch and carrageenan as gelling agents, so it solidifies easily when cooled and hardened, has no water separation, has excellent shape retention, mouth melt, and texture. It can be a gelled food.

Hereinafter, the present invention will be described in detail. The gel food of the present invention is characterized by containing hydroxypropylated phosphate cross-linked starch and carrageenans as a gelling agent. Preferably, in 100% by weight of the composition, the content of hydroxypropylated phosphoric acid crosslinked starch is 0.2 to 2.0% by weight, and the content of carrageenans is 0.2 to 1.0% by weight. Features. Further, the present invention includes a method for producing a gel-like food, which comprises preparing and producing a powder raw material containing a gelling agent, dispersing and dissolving by adding hot water, and then cooling and solidifying.

The hydroxypropylated phosphate cross-linked starch used in the present invention is a kind of processed starch, which is chemically processed using starch contained in potatoes, sweet potatoes, cassava, and other starches such as corn, rice, etc. It is manufactured. Hydroxypropylated phosphoric acid cross-linked starch has a low gelatinization start temperature and gelatinizes at about 60 to 65 ° C., so that it quickly gelatinizes when hot water is added and quickly hardens when cooled. The paste liquid is transparent, has refrigeration resistance, salt resistance, and refrigeration resistance, and is a processed starch that is easy to handle. Furthermore, since it has low hygroscopicity, it is convenient for blending into powder raw materials.

The hydroxypropylated phosphoric acid crosslinked starch used in the present invention is preferably 0.2 to 2.0% by weight in 100% by weight of the gel food composition. When the amount used is less than 0.2% by weight, the effect is hardly exhibited. On the other hand, when the amount used is more than 2.0% by weight, the texture peculiar to starch is excessively produced, and the texture and meltability of the gel food may be lowered.

The carrageenans used in the present invention are polysaccharides obtained from red algae, and there are three types: kappa, iota, and lambda. In gel foods, carrageenans are often used as gelling agents, but in the present invention, it is preferable to mainly use one or both of kappa and iota.

The carrageenan used in the present invention is preferably 0.2 to 1.0% by weight in 100% by weight of the gel food composition. When the amount used is less than 0.2% by weight, it is difficult to solidify and the time for solidifying becomes long. On the other hand, if the amount used is more than 1.0% by weight, the gel-like food becomes hard and there is a possibility that the texture and the melting in the mouth are lowered.

In addition to the hydroxypropylated phosphoric acid cross-linked starch and carrageenans, the gel food of the present invention is used in combination with other gelling agents, thickening polysaccharides, and modified starches in order to control mouth melting and texture. There is no problem.

Furthermore, in the gel food of the present invention, in addition to the gelling agent, flavor materials, sweeteners, saccharides, and if necessary, dairy products, emulsifiers, salt, fragrances, vegetable oils and fats, coloring agents, pH adjusters, salts Amino acids, acidulants, seasonings, functional materials, vitamins, dietary fiber, excipients, lubricants, stabilizers, and the like may be used.

The gel food of the present invention is produced, for example, as follows. That is, hydroxypropylated phosphate cross-linked starch, carrageenans, flavor materials (instant coffee, cocoa powder, matcha, mango powder, coconut powder, powdered fruit juice, etc.), carbohydrates (powder sugar, granulated sugar, lactose, oligosaccharide, powder)原料, reduced starch syrup, etc.), salt, dextrin, and other raw material powders are mixed to obtain a powder raw material. Then, add hot water, stir and mix, pour into a plastic container, fill, fill the liquid surface with a film, seal it, sterilize in some cases, take heat, and put it in the refrigerator The gelled food of the present invention is obtained by hardening. In addition, the powder raw material manufacture can use the mixer used by normal powder mixing. Moreover, after manufacturing (mixing and filling) the powder raw material, hot water can be poured and mixed at home using the powder raw material, put into a container, cooled in a refrigerator and solidified to obtain a gel food.

EXAMPLES Hereinafter, although an Example demonstrates this invention further in detail, this invention is not limited to these Examples at all.

<Preparation of powder raw material, production of gel food>
According to the formulation shown in Table 1 below, various powder materials were mixed with a mixer to prepare powder materials. Add hot water so that the total amount is 100 parts by weight, stir and mix to obtain a solution, then pour it into a plastic container (pudding cup), wrap the surface and put it in the refrigerator and leave it for 90 minutes Thus, the gel-like food of the present invention (Examples 1, 2, Matcha Pudding, Examples 3, 4 Chocolate Mousse) was obtained.

<Preparation of powder raw material, production of gelled food (comparative example)>
As in the examples, various powder materials were mixed in a mixer according to the formulation shown in Table 2 below to prepare powder materials. Add hot water so that the total amount is 100 parts by weight, stir and mix to obtain a solution, then pour it into a plastic container (pudding cup), wrap the surface and put it in the refrigerator and leave it for 90 minutes Thus, gel foods of Comparative Examples (Comparative Examples 1 to 3 Matcha Pudding, Comparative Examples 4 to 6 Chocolate Mousse) were obtained.

<Evaluation of gel food>
About the gel-like foodstuff obtained by this invention, sensory evaluation was implemented by ten panelists. About evaluation, it was set as four items, water separation, shape retention, mouth melt (texture), and flavor. Each evaluation item was evaluated with a maximum of 10 points, and an average value of 10 panelists was calculated. The score contents of the evaluation items were as follows. That is, water separation: no water separation (10 points) to a lot of water separation and not solidified (0 points), shape retention: good shape retention, solidified firmly (10 points) to not solidified, or Fragile, crumble (0 points), melted in mouth (texture): smooth mouth melt, good texture, good feeling over the throat (10 points) to poorly melted mouth, rough or sticky texture (0 points), flavor: The flavor of the material has come out and the balance is good (10 points). The texture specific to the gelling agent is conspicuous, and the flavor of the material is masked (0 points). The results are shown in Table 3.

As shown in Table 3, the gel-like food of the present invention had no water separation and easily solidified, so it had good shape retention, and melted in the mouth and had excellent texture. Furthermore, since the flavor release was good, the flavor was also good.

Claims (3)

A gel-like food comprising hydroxypropylated phosphate cross-linked starch and carrageenans as a gelling agent. The content of hydroxypropylated phosphoric acid crosslinked starch is 0.2 to 2.0% by weight and the content of carrageenans is 0.2 to 1.0% by weight in 100% by weight of the composition. Gel food. 3. A method for producing a gel-like food according to claim 1 or 2, wherein a powder raw material containing a gelling agent is prepared and produced, dispersed and dissolved by adding hot water, and then cooled and hardened.