JP2018027901A - Jelly product - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a jelly product which is excellent in shelf life in which, a quality of a jelly product suitable for deglutition can be maintained even when it is stored in a long term, with consideration of water-releasing property.SOLUTION: There is provided a jelly product comprising a container 11 in which a jelly 5 is sealed. The jelly 5 contains a gelatinization agent containing LM pectin, agar and other thickening polysaccharide, and a gelatinization promotor, and in the jelly, water-releasing property is substantially zero. The container 11 is formed of a packaging material 10 containing oxygen and a vapor barrier property, in which the jelly 5 subjected to deairing processing is sealed in the container 11 in a state not containing oxygen.SELECTED DRAWING: Figure 2

Description

  The present invention relates to a jelly product in which the jelly is sealed in a container. The jelly is, for example, a dosing aid jelly, a swallowing jelly, a nutritional supplement jelly, or the like.

With the arrival of an aging society in recent years, the number of elderly patients, cerebrovascular disorder patients and the like who are difficult to swallow is increasing. These people who have difficulty swallowing may not be able to obtain the expected therapeutic effects because they are not easy to take drugs and may not swallow enough to remain in their mouth or clog their throat . For such persons having difficulty in swallowing, various swallowing aids have been studied and commercialized.
In general, it is also a big problem for a person with difficulty in swallowing to cause aspiration. Aspiration pneumonia and the like can occur if food or water is aspirated, depending on what has entered the bronchus or lungs. A swallowing aid or the like used when taking a medicine may be swallowed through the throat due to water oozing out in the oral cavity.

Patent Documents 1, 2, and 3 describe jellys for taking medication.
Patent Document 1 describes a swallowing-assistant drink of a drug containing ingredients such as agar, locust bean gum, pectin, carrageenan, xanthan gum and having a jelly strength of 46.6 g / cm ² . However, there is no mention of water separation, adhesion, cohesion, etc.
Patent Document 2 describes that a swallowing aid using jelly granular material shredded by a sieve can freely wrap medicines of various dosage forms to have desired sizes and shapes, and can be swallowed smoothly. Has been. The strength of the jelly before sieving is as hard as 80,000 N / m ² .

Regarding food for people with difficulty in swallowing, the Ministry of Health, Labor and Welfare has issued a notice (about food labeling for special purpose food etc. No. 0212001: February 12, 2009). In this notification, as a special application, the conventional expression for elderly people has been revised for those with difficulty in swallowing, and the standards for permission standards I, II, and III have been established for the “Permission Standards for Labeling Foods for People with Difficulty Swallowing”. It is described as shown in Table 1 below.

  Based on this notification, it is generally considered that foods for persons with difficulty in swallowing are most preferably those that meet the above-mentioned permission standard I, and those that satisfy the above-mentioned permission standard II are the next most preferable. However, the “approval criteria for labeling foods for persons with difficulty swallowing” does not describe any aspects of supplemental use and chopping foods for persons with difficulty swallowing. In addition, the permission standard does not include a standard for water separation.

Patent Document 3 describes a swallowing jelly or the like that has a unity with moderate hardness, little water separation, and reduced adhesion. However, since the hardness of the jelly is as low as 600 to 2000 N / m ² , it does not satisfy “Permission Standard I for Labeling as Food for Difficulty Swallowing”. In addition, water separation is not a quantitative value but is evaluated sensuously, and it is unclear how much it was.

As a packaging material for a jelly container, a sheet in which various synthetic resin films are laminated is generally used. Examples of synthetic resins include polyolefin resins such as low density polyethylene resin (LDPE), high density polyethylene resin (HDPE), linear low density polyethylene resin (LLDPE), polypropylene resin (PP), polyolefin elastomer, polyethylene Polyester resins such as terephthalate resin (PET), polybutylene terephthalate resin (PBT), and polyethylene naphthalate resin (PEN), and polyamide resins such as nylon (long-chain polyamide resin).
Moreover, in order to maintain the quality of jelly, the aluminum vapor deposition film etc. which have barrier property are also used as a packaging material used for a jelly container.

Japanese Patent No. 3257983 JP 2004-43333 A JP 2010-88422

As described above, the quality of the jelly product is not suitable for those who have difficulty swallowing in consideration of water separation. In addition, the quality of jelly products suitable for swallowing in consideration of water separation needs to be maintained even after long-term storage.
Therefore, an object of the present invention is to solve the above problems, and it is possible to maintain the quality of a jelly product suitable for swallowing in consideration of water separation even when stored for a long period of time. Is to provide.

The inventors of the present invention have considered that the optimal method is to wrap the drug with shredded jelly, for example, in order to easily swallow the drug without remaining in the throat. Therefore, regarding the physical properties of shredded jelly, water separation is extremely small so as to keep the possibility of aspiration low, and cohesion is increased so that shredded jelly does not fall apart, so that jelly can be placed in the throat and esophagus. We thought that it was necessary to adjust the adhesion to an appropriate range so that the drug was stably wrapped while not sticking, and to adjust it to an appropriate hardness so that the jelly could move without clogging in the throat and esophagus . As a result of investigation based on this, by combining other gelling agents with low methoxyl pectin (LM pectin) as the main component, there is almost no water separation, high cohesiveness, moderate adhesion and hardness, Was found to be easily swallowed without leaving the throat or esophagus.
In addition, it is possible to prevent deterioration of the quality of the jelly during long-term storage by sealing the jelly that can be swallowed easily and kept low in the possibility of accidental aspiration due to water separation in a state where oxygen and water vapor are not mixed. I found.
The present invention has been completed based on the above findings. That is, the present invention is as follows.

[1] A jelly product according to the present invention is a jelly product provided with a container in which the jelly is sealed, the jelly comprising a gelling agent containing LM pectin, agar and other thickening polysaccharides, a gel The container is composed of a packaging material having oxygen and water vapor barrier properties, and the degassed jelly is sealed in a state where oxygen is not contained in the container. Has been.
According to the above configuration, the jelly that has been degassed with almost zero water separation is sealed in a state where oxygen does not enter the container made of the packaging material having oxygen and water vapor barrier properties. As a result, oxygen and water vapor remain in the container or are not generated in the container, so that the jelly stored in the container is not subjected to the action of oxygen and water vapor, and quality deterioration is prevented.

[2] Furthermore, in the jelly product according to [1], the packaging material is bonded by a polyolefin resin in which a sheet having oxygen and water vapor barrier properties and a sheet having heat seal properties are sandwiched between both sheets. It is a structure in which the sheet surfaces of a structure or a sheet having an oxygen and water vapor barrier property and a sheet having a heat seal property are directly adhered to each other.
According to the above configuration, since the packaging material has a sheet having heat sealability laminated on a sheet having oxygen and water vapor barrier properties, it can be easily sealed by heat treatment while having oxygen and water vapor barrier properties. In addition, the structure in which the polyolefin resin is sandwiched between the two sheets allows for a strong laminating process, and since the normal adhesive is not used, changes in the flavor of the sealed jelly can be suppressed, In the structure that is directly adhered, since there is no additional material such as resin other than both sheets, the change in the flavor of the sealed jelly can be more effectively suppressed.

[3] Furthermore, in the jelly product according to [1] or [2], the jelly has a characteristic that satisfies a permission standard I or II of a food for persons with difficulty swallowing in a shredded state.
According to the above configuration, since the jelly taken out from the container satisfies the permission standard I or II of the food for persons with difficulty swallowing in a state of being shredded, the cohesiveness is high, and has an appropriate adhesion and hardness, Can be swallowed easily without leaving the throat or esophagus.

[4] Furthermore, in the jelly product according to any one of [1] to [3], the other thickening polysaccharide is locust bean gum, xanthan gum, gum arabic, carrageenan, gellan gum, tara gum, guar gum, alginic acid, At least one thickening polysaccharide selected from alginate, gum acacia and tamarind gum.
[5] Furthermore, the jelly product according to any one of [1] to [4] contains an organic acid and / or an organic acid salt, and has a pH of 3 or more and less than 4.
[6] The jelly product according to [5] further includes a sweetener.
[7] Furthermore, in the jelly product according to [6], the sweetener includes sugar and a sugar alcohol.

[8] Further, in the jelly product according to any one of [1] to [7], the characteristic change of the jelly is within an allowable range in a storage period of at least 2 years.
According to the above configuration, even when the jelly is stored for a long period of at least 2 years, the jelly characteristic change is within an allowable range. For example, a supplementary jelly with a shelf life of 3 years, a shelf life of 3 years Nutritional supplements or special-purpose foods can be commercialized.

  As described above, according to the jelly product of the present invention, it is possible to realize a jelly product that can maintain the quality of the jelly product suitable for swallowing for a long period of time in consideration of water separation.

FIG. 1 is a cross-sectional view schematically showing a configuration of a packaging material used for packaging of a jelly product according to an embodiment of the present invention. FIG. 2 is a plan view and a cross-sectional view schematically showing a jelly product according to an embodiment of the present invention. FIG. 3 is a front view for explaining the configuration of a jelly product according to another embodiment of the present invention.

Hereinafter, as an example of the jelly product according to the present invention, a jelly product in which a medication-assisting jelly is contained in a bag-like pack will be described.
First, the packaging material will be described. FIG. 1 is a cross-sectional view schematically showing a configuration of a packaging material used for packaging of a jelly product according to an embodiment of the present invention.

  As shown in FIG. 1A, a packaging sheet 10 is formed by sequentially stacking a sheet 1 having a barrier property against water vapor and oxygen, a sheet 2 made of a polyamide material, and a sheet 3 made of an olefin material having a heat seal property. And have a laminated structure. Specifically, the sheet 1 is a polyethylene terephthalate resin (PET) having a thickness of 12 μm on which silica which is a water vapor and oxygen barrier material is deposited. The sheet 2 is nylon having a water resistance of 15 μm. The silica vapor deposition layer 1 a is positioned on the inner surface facing the sheet 2. The sheet 3 is a polyethylene resin having a multilayer structure with a thickness of 50 μm.

In order to prevent the flavor of the packaged jelly from changing, an adhesive is not used for lamination, and a thin resin layer 4 of polyethylene is sandwiched between the sheets 1, 2, and 3. The barrier performance of the packaging sheet 10 is a water vapor permeability of 0.1 g / m ² · day or less and an oxygen permeability of 0.1 ml / m ² · day · MPa or less. In order to maintain the flavor of the jelly, as shown in FIG. 1 (b), a packaging sheet 10 having a structure (pseudo-adhesive laminate) in which the surfaces of the opposing sheets are in close contact with each other without interposing anything between the sheets. Is more desirable.

Next, jelly will be described.
[Ingredients of jelly]
The jelly contains a gelling agent containing LM pectin, agar and other thickening polysaccharides, and a gelling accelerator.
Any LM pectin can be used as long as it gels in the presence of a gelation accelerator such as calcium ion. For example, any of an acid treatment type and an alkali treatment type in the deesterification method can be used, and an acid treatment type is preferable. Preferred LM pectin includes, for example, those having an esterification degree of 26 to 34% and an amidation degree of 15 to 22%, and those having an esterification degree of 28 to 34% and an amidation degree of 15 to 20%. More preferably, the esterification degree is 28 to 33% and the amidation degree is 15 to 22%.
LM pectin is used as a main component for making jelly have a desired hardness. Moreover, by using LM pectin, adhesion can be improved and water separation can be suppressed. The content of LM pectin is 1 to 3% by weight with respect to the jelly. If it is less than 1% by weight, sufficient hardness cannot be obtained and water separation cannot be suppressed. On the other hand, if it exceeds 3% by weight, the adhesion becomes too large and it is not suitable as a jelly. Preferably 1.1-2.5 weight% is mentioned, More preferably, 1.2-2.2 weight% is mentioned, More preferably, 1.3-2.1 weight% is mentioned.

  As the agar, ordinary commercially available agar or the like is preferably used. Agar is added to increase the hardness of the jelly and to make it easier to shred. As content of agar, 0.1 to 0.5 weight% is preferable with respect to jelly. This is because when the content is 0.1% by weight or more, the above-described effects are sufficiently obtained, and when the content exceeds 0.5% by weight, the water separation rate may increase. More preferably, 0.2 to 0.4 weight% is mentioned, More preferably, 0.25 to 0.35 weight% is mentioned.

Examples of other thickening polysaccharides include locust bean gum, xanthan gum, gum arabic, carrageenan, gellan gum, tara gum, guar gum, alginic acid, alginate, acacia gum, tamarind gum, and mixtures thereof. Preferred examples include a mixture of locust bean gum and xanthan gum. When a mixture of two components is used, it can be mixed at a suitable weight ratio, and for example, 1: 9 to 9: 1 can be mentioned, and preferably 3: 7 to 7: 3.
Other thickening polysaccharides are used to reduce water separation and improve hardness and adhesion. The content of other thickening polysaccharides is preferably 0.1 to 1% by weight relative to the jelly. This is because when the content is 0.1% by weight or more, the above-described effects are sufficiently obtained, and when the content exceeds 1% by weight, the hardness and adhesion may become too high. More preferred is 0.2 to 0.7% by weight, and further preferred is 0.3 to 0.5% by weight.

Any gelling accelerator can be used as long as it provides calcium ions. For example, calcium lactate, tricalcium phosphate, calcium chloride, calcium gluconate, calcium hydrogen phosphate, calcium dihydrogen phosphate, calcium trihydrogen phosphate, calcium carbonate, calcium sulfate, etc., and use a mixture of these You can also. A preferred gelling accelerator is calcium lactate.
The gelation accelerator is used to gel LM pectin. Therefore, an amount suitable for gelation to the target state is used. The content of the gelation accelerator is preferably 0.05 to 0.5% by weight with respect to LM pectin when expressed using calcium lactate. This is because the gelation proceeds at an appropriate speed at 0.05% by weight or more, and the gelation promoting effect is saturated even if the content exceeds 0.5% by weight. More preferably, 0.1 to 0.3 weight% is mentioned, More preferably, 0.15 to 0.25 weight% is mentioned.

  As other components, for example, coloring agents, sweeteners, fragrances, stabilizers, preservatives, alcohols, natural fruit juices, organic acids, and organic acid salts can be added to the jelly. Sweeteners have the effect of reducing water separation. Examples of the sweetener include sugar, oligosaccharide, maltitol, erythritol, sorbitol, xylitol, aspartame (registered trademark), acesulfan potassium, sucralose, stevia and the like. As an organic acid and / or organic acid salt, the pH of the jelly can be adjusted to 3 or more and less than 4, preferably 3.3 to 3.9, more preferably 3.5 to 3.8, and edible As long as it is, it may be anything. Preferable organic acids include, for example, citric acid, tartaric acid, malic acid, succinic acid, ascorbic acid, glucuronic acid, and more preferably citric acid. Examples of the organic acid salt include alkali salts (for example, sodium salt and potassium salt) of these organic acids. Preservatives include benzoic acid and / or sodium benzoate. As a fragrance | flavor, an orange essence is mentioned, for example.

In the jelly product of the present invention, the block-like jelly in the bag-like pack is used in a state of being shredded. In this case, the “hardness” of the shredded jelly at 20 ± 2 ° C. is preferably 2000 to 5000 N / m ² . The “adhesiveness” of the shredded jelly at 20 ± 2 ° C. is preferably 200 to 400 J / m ³ . The “aggregation” of the shredded jelly at 20 ± 2 ° C. is preferably 0.4 to 0.7.
The “hardness”, “adhesiveness” and “aggregation” of jelly in the shredded state at 20 ± 2 ° C. indicate the content of LM pectin, agar and other thickening polysaccharides in their Adjustments can be made easily by increasing or decreasing appropriately within the range.

  The “water separation” of the shredded jelly is 3% by weight or less, preferably 2% by weight or less with respect to the jelly 15 minutes after shredding, and 2% by weight 30 minutes after shredding. Hereinafter, it is preferably 2% by weight or less. Shredding is performed, for example, by the method used in the test examples described later. The standard for water separation 15 minutes after shredding is that the user usually squeezes the product by pushing it out of a pack container containing jelly, and then mixes it with the drug before taking it. Is within about 15 minutes.

[Manufacture of jelly]
The jelly is prepared by adding an organic acid and / or an organic acid salt to an aqueous solution of a gelling agent containing LM pectin, agar and other thickening polysaccharides, a gelation accelerator, and an optional component added as necessary. It can be produced by adjusting the pH of the aqueous solution to 3 or more and less than 4 and allowing it to gel.
To prepare an aqueous solution of a gelling agent containing LM pectin, agar and other thickening polysaccharides, a gelation accelerator, and optional components to be added as needed, for example, dissolve sequentially from substances having a high dissolution temperature. It is preferable to suppress the decomposition of the substance. For example, when LM pectin, agar, locust bean gum and xanthan gum are dissolved in heated water, they can be dissolved in heated water in the order of agar, locust bean gum, xanthan gum and LM pectin. In order to promote dissolution, it is also preferable to mix LM pectin, gelling agent and thickener in advance with saccharide and dissolve in water as a mixture. It is preferable to sufficiently perform defoaming after dissolving in heated water. Thereafter, an aqueous solution of organic acid and / or organic acid salt is added to the obtained aqueous solution to adjust the pH to 3 or more and less than 4, preferably 3.3 to 3.9, more preferably 3.5 to 3.8. To do. Thereafter, for example, the obtained jelly solution is placed in a container and allowed to stand in a cool place, or allowed to cool to room temperature and then left in a refrigerator to produce a block-like jelly.

  A medicine-assisting jelly is used for taking medicine after the block-like jelly accommodated in a pack container is shredded. In actual use, a hole is made to have an appropriate slit width by cutting or scissors provided in a part of the pack container, pressure is applied to the pack container, and the internal jelly is pushed out to the outside. Refused. The shredded jelly is then mixed with one or more drugs and taken. In the experiment, a block-shaped jelly can be put in a perforated shredder having a constant diameter and extruded by a pressure plate. As a diameter or slit width of the hole when chopping, for example, about 4 to 15 mm is mentioned, and preferably about 7 to 13 mm.

[Characteristic measurement of jelly]
As a characteristic of the jelly of the present invention, “hardness”, “adhesiveness” and “cohesiveness” at 20 ± 2 ° C. are notified that “about labeling permission for special-purpose foods” (food safety No. 021001) : Measured on the basis of the measurement method described in February 12, 2009), and also measured for water separation. Details will be described in Examples described later.

具体的な調製方法としては、反応容器に水を加え、６０〜９０℃に加熱して、表２に記載の成分を順次添加して溶解させた。その際、ＬＭペクチン、ローカストビーンガムおよびキサンタンガムは、上記甘味料の一部と混合してから、水溶液に加えた。その後、クエン酸を添加して水溶液のｐＨを３．７程度に調整し、脱泡して、ゼリー溶液１ｋｇを調製した。得られたゼリー溶液を６０℃程度で容量２Ｌの容器に充填して、約５℃で貯蔵することで、ブロック状の薬剤の服用補助用ゼリーを得た。 Experiment 1. Preparation of Jelly A jelly solution was prepared by mixing the components shown in Table 2 in the amounts shown in Table 2 and gelling to prepare a jelly.

As a specific preparation method, water was added to the reaction vessel, heated to 60 to 90 ° C., and the components listed in Table 2 were sequentially added and dissolved. At that time, LM pectin, locust bean gum and xanthan gum were mixed with a part of the sweetener and then added to the aqueous solution. Thereafter, citric acid was added to adjust the pH of the aqueous solution to about 3.7 and degassed to prepare 1 kg of a jelly solution. The obtained jelly solution was filled in a container having a capacity of 2 L at about 60 ° C., and stored at about 5 ° C., thereby obtaining a block-shaped medication auxiliary jelly.

Test Example 1 Physical properties of the jelly prepared in Experiment 1 Block-shaped jelly obtained in Experiment 1 (Sample 1), jelly obtained by chopping the block-shaped jelly into a particle size of about 2 mm with a dedicated shredder (Sample 2), and block-shaped The jelly (sample 3) in which the jelly was made into a paste having a particle size of 0.5 mm or less with a food processor was measured for hardness, adhesion, and cohesion.

  Hereinafter, the production and measurement of the measurement sample will be described using the shredded jelly (sample 1) as an example. However, measurement samples can be produced and measured in the same manner for the jelly samples 1 and 3. 200 g of block-like jelly in the container is scraped off with a spatula, and filled into a 2 mmφ hole chopping machine. Extrude with pressure plate and receive in stainless steel cup. The stainless steel cup is scraped off with a spatula, placed in a storage container, and stored in a 20 ± 2 ° C. heat storage for about 30 minutes.

Next, the shredded jelly in the storage container is scooped with a spatula, and packed in two containers having a diameter of 40 mm and a height of 15 mm, more than a height of 15 mm. The bottom of the container is struck 10 times with a table top or the like to remove air from the shredded jelly. Scatter off the top edge of the container with a cutter, etc., place the container in a sealed container, and store it in a 20 ° C. heat storage for about 30 minutes. One of the two containers is dedicated to temperature measurement, and when the jelly of the other container is measured, the temperature of the jelly is measured to confirm that it is 20 ° C.
The jelly in the other container uses a resin plunger that has a diameter of 20 mm and a height of 8 mm using a device capable of measuring the compressive stress of the substance by linear motion, a compression speed of 10 mm / sec, and a clearance of 5 mm. Measure the compression twice. The measurement items are hardness, adhesion, cohesiveness, and jelly weight, and it is confirmed that the jelly temperature is 20 ° C. after the measurement.

<Measurement device>
Yamaden Rheoner II Creep Meter RE2-33005C
(Table recorder: RE-3305-3N, analog output modification: RE2-OP20C)
Plunger: L50 + L17 + No.56
<Measured value>
Set the creep meter as follows.
The thickness of the jelly sample is fixed at 15 mm, the jelly sample is not contacted until measurement, and automatic thickness measurement is not performed. Further, the distortion rate is fixed at 66.7%. The measurement start sensitivity setting is 0.02 N / 3 times. The A2 measurement start sensitivity is 0.02 N / 2 times.

Next, a method for measuring water separation will be described.
Place a glass funnel with a diameter of 60 mm on the funnel stand. Put a polyethylene mesh (20 mesh standard product) cut and welded according to the glass funnel. Place a weighing instrument on the electronic balance under the funnel drop.
25 g of the chopped jelly prepared above is placed on the polyethylene mesh, and the weight of water dropped every 2 to 10 minutes for 30 minutes is recorded. The water separation 15 minutes and 30 minutes after the shredding is calculated in terms of% by weight of the drug with respect to the supplementary jelly.

Table 3 shows the measurement results of the physical property values of Samples 1, 2, and 3 measured as described above.

The block-like jelly of Sample 1 has a cohesiveness of 0.28 and adhesion of 364 J / m ³ and is within the range of standard I, but has a hardness exceeding 10,000 N / m ² , It does not correspond to either.
The shredded jelly of Sample 2 has a hardness of 3119 N / m ² , a cohesiveness of 0.46, and an adhesiveness of 371 J / m ³ and meets the criteria I.
The paste-like jelly of sample 3 has a hardness of 3460 N / m ² and a cohesiveness of 0.51, which is within the range of standard I, but has a large adhesion of 647 J / m ³ and falls under standard II.

サンプル１のブロック状ゼリーは、１５分後及び３０分後の離水率が共に０．０であり、離水がほぼゼロである。サンプル２の細断されたゼリーは、１５分後の離水率が０．３重量％と少ないが、３０分後の離水率が２．１重量％に増加している。サンプル３のペースト状ゼリーは、１５分後及び３０分後の離水率が共に０．１重量％であり、離水は少ない。 In addition, Table 4 shows the measurement results of water separation.

The block-like jelly of Sample 1 has a water separation rate of 0.0 after 15 minutes and 30 minutes, and water separation is almost zero. The shredded jelly of Sample 2 has a water separation rate of 0.3% by weight after 15 minutes, but the water separation rate after 30 minutes has increased to 2.1% by weight. The paste-like jelly of Sample 3 has a water separation rate of 0.1% by weight after 15 minutes and 30 minutes, and the water separation is small.

Experiment 2. Long-term stability of jelly (1)
The block-like jelly prepared in Experiment 1 was sealed in a container composed of a packaging material (packaging sheet 10) having a high oxygen and water vapor barrier property, and an evaluation test of long-term storage stability was performed. FIG. 2 is a plan view and a cross-sectional view schematically showing a jelly product according to an embodiment of the present invention. 2, (b) and (c) are cross-sectional views at the XX position and the YY position of (a), respectively.
The packaging sheet 10 is folded in the width direction with the heat-sealable sheet 3 on the inside, the jelly 5 is sandwiched between the packaging sheets 10 facing each other, the air is shut off, and the fold portion is removed without oxygen mixing. The packaging sheet 10 around the jelly 5 is heat-sealed to produce a jelly pack 11 in which the jelly 5 is sealed.

  In order to prevent oxygen from being mixed into the jelly pack 11, first, a jelly liquid as a raw material is prepared, and then stored in a deaeration tank for about one night to perform a deaeration process for evaporating the air in the liquid. Next, when the jelly pack 11 is manufactured, a submerged filling process is performed. Specifically, the end of the long packaging sheet 10 folded in the width direction is heat-sealed in the sheet length direction to form the vertical seal region 10a, and one end in the sheet length direction. Is heat-sealed in the sheet width direction to form one horizontal seal region 10b. As a result, a cylindrical container body having the bottom of one horizontal seal region 10b is produced, so that the degassed jelly liquid is poured from the upper open end of the cylindrical container body, and the lower side than the liquid level. By forming the next horizontal seal region 10b at the position, air is shut off, and the jelly 5 is filled without oxygen. A plurality of jelly packs 11 are produced by sequentially forming the horizontal seal region 10b at a position below the liquid level. Actually, the filling process is performed not by manual work but by a dedicated submerged filling device.

  After filling the liquid, it is allowed to stand in the refrigerator for gelation, and a jelly pack 11 containing the gelled jelly 5 is obtained. In addition, by forming a perforation along the sheet width direction in the portion of the horizontal seal region 10b, or by cutting the portion of the horizontal seal region 10b in the sheet width direction using scissors, the individual jelly packs 11 are formed. To be separated.

As a test, an accelerated test was conducted by storing for 6 months under the condition of 40 ° C. and 75 RH, which corresponds to room temperature storage for 3 years.
Table 5 shows the results regarding physical properties, PH, and water separation.

About hardness, after 2 months, 4 months, and 6 months from the start of the test, the hardness is reduced to 2500 N / m ² or less. The cohesiveness is in the range of 0.50 to 0.53, and no significant change is observed. The adhesion tends to increase from the start of the test, but the maximum value is 400 J / m ³ or less. From the above, what was in the above criteria I at the start of the test has changed to criteria II after 2 months. About PH, it exists in the range of 3.65-3.7, and a big change is not seen.
The water separation rate tends to increase from the start of the test when compared with the water separation rate after 15 minutes and 30 minutes after taking out from the jelly pack and shredding.

Table 6 shows the product appearance, the jelly flavor (sensory test), and the results of the fungus test.

  As for the product appearance, it remains colorless and transparent even after 6 months. Regarding the jelly flavor (sensory test), the ratio of the number of persons judged that there were problems with the flavor when the five evaluators sampled the jelly was expressed as a percentage, and 50% or less was determined to be suitable. Although the flavor tends to deteriorate after the start of the test, it is 40% even after 6 months, and the conformity is maintained. Various bacterial tests do not show a tendency to increase even after the start of the test.

Experiment 3. Long-term stability of jelly (2)
About the block jelly similar to the test sample of Experiment 2, the long-term storage evaluation test was performed at room temperature. Table 7 shows the physical property values and PH results at the start, after 1 year, and after 2 years when stored at room temperature for 2 years.

  About hardness, it increases a little after one year from the start of a test, and has fallen a little after two years. As for the cohesiveness, the value is almost the same as that at the start after one year, but increases slightly after two years. Adhesion decreases slightly after one year, but increases to a slightly larger value than at the beginning after two years. Based on the above, the criteria II are met at the start of the test, 2 years later, and 3 years later. About PH, it exists in the range of 3.73-3.75, and a big change is not seen. In conclusion, even if it is stored at room temperature for 2 years, no quality problem results have been obtained.

Table 8 shows the product appearance, the jelly flavor (sensory test), and the results of the fungus test.

  As for the product appearance, it is colorless, transparent and uniform even after one year and two years. Regarding the jelly flavor (sensory test), the percentage of people who judged that there were problems with the flavor when 5 evaluators sampled the jelly was 0% after 1 year and 2 years, and maintained the conformity. Yes. Various bacterial tests do not show a tendency to increase even after the start of the test. In conclusion, even when stored at room temperature for 2 years, no results have been obtained which are problematic in the appearance, flavor and fungus test of jelly.

  Next, as a method for filling the jelly without oxygen entering the container, a method for nitrogen replacement will be described in addition to the submerged filling method in which the air is shut off for filling. FIG. 3 is a front view for explaining the configuration of a jelly product according to another embodiment of the present invention.

  In this embodiment, a packaging sheet 20 having a laminated structure having a barrier property against water vapor and oxygen and a heat sealing property is used as in the packaging sheet 10 described in FIG. Two rectangular packaging sheets 20 are stacked, and both sheets are heat-sealed at one short side and two long sides of the rectangle, and a mouthpiece made of polyethylene resin between the two sheets at the remaining short sides Heat sealing is performed with 21 in between. As a result, a jelly container in which the peripheral portion is sealed with the seal region 20a and the mouth member 21 is attached to a rectangular bag body filled with the jelly 5 is produced. The mouth member 21 includes a base portion 21a joined to the packaging sheet 20 and a cylindrical portion 21b extending outward from the base portion 21a. A coaxial passage 21f passes through the base portion 21a and the cylindrical portion 21b. The open end of the cylindrical portion 21b is closed with a lid 22 made of polypropylene resin. The lid 22 includes a conical lid portion 22a with a distal end cut and an annular portion 22b coupled to several places on the circumference of the base end side of the lid portion 22a. The cylindrical portion 21b has a male screw 21c that is screwed to a female screw (not shown) provided on the inner surface of the lid portion 22a on the distal end side, and has a flange portion 21d on the proximal end side. A latch claw 21e that meshes with a plurality of claws (not shown) provided at regular intervals on the inner peripheral surface of the annular portion 22b of the lid 22 is provided on the surface of the flange portion 21d.

  A specific procedure for filling the container with the mouth member 21 by replacing the jelly with nitrogen will be described. In a nitrogen atmosphere, first, the jelly 5 is filled into the bag through the passage 21f while the mouth member 21 is held. At this time, the jelly 5 is not filled in the passage 21f. Next, while holding the mouth member 21, nitrogen gas is blown into the passage 21 f to fill it with nitrogen gas, and the lid 22 is screwed into the mouth member 21. At this time, since the claw on the inner peripheral surface of the annular portion 22b of the lid 22 is engaged with the latch claw 21e, the lid 22 is fixed in a state where it cannot be removed, and the container is sealed with the lid 22. In addition, when taking out the jelly 5 from a container, if the cover part 22a is turned to the opening side strongly, the coupling | bonding of the cover part 22a and the annular part 22b will break, and the cover 22 can be opened.

  The embodiment disclosed this time is to be considered as illustrative in all points and not restrictive. The scope of the present invention is defined by the terms of the claims, rather than the description above, and is intended to include any modifications within the scope and meaning equivalent to the terms of the claims.

  According to the present invention, a jelly product that can be easily swallowed and can be maintained even when stored for a long period of time with a low quality possibility of aspiration due to water separation is provided. Examples of jelly products include supplemental jelly with a shelf life of 3 years, dietary supplements with special shelf life of 3 years, or special-purpose foods. Furthermore, the jelly solution is adjusted to a pH of less than 4 and heat-sterilized or stored. A jelly product with a shelf life of 3 years is realized by adding ingredients.

DESCRIPTION OF SYMBOLS 1 Sheet 1a Evaporation layer 2 Sheet 3 Sheet 4 Resin layer 5 Jelly 10 Packaging sheet 10a Vertical seal area | region 10b Horizontal seal area | region 11 Jelly pack (container)
20 packaging sheet 20a seal area 21 mouth member 21a base part 21b cylindrical part 21c male screw 21d collar part 21e latch claw 21f passage 22 lid 22a lid part 22b annular part

Claims (8)

A jelly product comprising a sealed jelly container,
The jelly includes a gelling agent containing LM pectin, agar and other thickening polysaccharides, and a gelling accelerator, and water separation is almost zero.
The container is composed of a packaging material having oxygen and water vapor barrier properties,
A jelly product in which the degassed jelly is sealed without oxygen in the container.   The packaging material has a structure in which a sheet having oxygen and water vapor barrier properties and a sheet having heat seal properties are bonded by a polyolefin resin sandwiched between both sheets, or a sheet having oxygen and water vapor barrier properties, and heat The jelly product according to claim 1, wherein the jelly product has a structure in which sheet surfaces of a sheet having a sealing property are directly adhered to each other.   3. The jelly product according to claim 1, wherein the jelly has characteristics satisfying permission criteria I or II of foods for persons with difficulty swallowing in a chopped state.   The other thickening polysaccharide is at least one thickening polysaccharide selected from locust bean gum, xanthan gum, gum arabic, carrageenan, gellan gum, tara gum, guar gum, alginic acid, alginates, acacia gum and tamarind gum. The jelly product according to any one of claims 1 to 3.   The jelly product according to any one of claims 1 to 4, further comprising an organic acid and / or an organic acid salt and having a pH of 3 or more and less than 4.   The jelly product according to claim 5, further comprising a sweetener.   The jelly product according to claim 6, wherein the sweetener includes sugar and sugar alcohol. The jelly product according to any one of claims 1 to 7, wherein a change in characteristics of the jelly is within an allowable range in a storage period of at least 2 years.

Images