JP2021016311A - Jelly food - Google Patents

Abstract

To provide a jelly food which can be suitably filled in a pouch container with a spout, with respect to a jelly food capable of being eaten under freezing.SOLUTION: A jelly food is discharged from a container with a loading of 20 kg-55 kg by a method of: putting a jelly food of 140 g into a pouch container with a spout in a form in which a straw having an oral portion diameter of 12.3 mm and a length of 94.5 mm is disposed in a bag-shaped container comprising a flexible sheet in which a surface size of the sheet is 80 mm×120 mm, and a folding disposed on the sheet is 54 mm, and which is obtained by laminate-processing a plastic film and a metal foil; arranging on a desk; and adding a loading to the sheet surface of the container under -20°C freezing.SELECTED DRAWING: None

Description

The present invention relates to jelly foods that are jelly-like under freezing at −20 ° C.

Conventionally, jelly foods (jelly beverages) filled in pouch containers with spouts are widely distributed (Patent Documents 1 to 5). Further, research and development have been carried out on freezing jelly foods filled in pouch containers with spouts (Patent Document 1, Patent Document 4, Patent Document 5).

For example, Patent Document 1 discloses a jelly food that is filled in a pouch container with a spout, frozen in a freezer, appropriately thawed, and drunk.

Patent Document 6 describes that the frozen dessert dough containing calcium (skimmed milk powder, cream, milk, etc.) contains granular jelly, so that the granules are unfrozen even under freezing at -15 ° C or lower. It is disclosed to retain the elasticity of the jelly.

By the way, Patent Document 7 discloses bar ice having a jelly texture under freezing.
Further, conventionally, gummy candies containing 3 to 15% by mass of glycerin (Patent Document 8) and shaved ice containing 2 to 50% by mass of glycerin (Patent Document 9) are known.

Further, Patent Document 10 discloses that a sherbet-like beverage containing 5% by mass of glycerin (see Table 2) can achieve both a refreshing sweetness and a soft ice feeling.

JP-A-2002-27917 JP-A-2010-259335 Japanese Unexamined Patent Publication No. 2010-17163 Patent No. 4339391 JP-A-2002-272431 Japanese Unexamined Patent Publication No. 2014-54213 Japanese Unexamined Patent Publication No. 2016-158512 Japanese Unexamined Patent Publication No. 2015-80419 Japanese Unexamined Patent Publication No. 11-187819 JP 2015-159790

While jelly foods filled in various pouch containers with spouts have been proposed, further development of jelly foods with new tastes has been required. Here, in the room temperature jelly, its discharge property did not become an issue.
On the other hand, in the frozen jelly, whether or not it has a jelly feeling under freezing at −20 ° C. and can be discharged is an important factor.
As a result of diligent research by the present inventors, they have found a factor capable of providing a jelly food having excellent discharge property in a jelly food having a jelly feeling under freezing at −20 ° C., and completed the present invention.

An object of the present invention made in view of the above circumstances is to provide a jelly food that can be suitably filled in a pouch container with a spout in a jelly food that can be eaten under freezing.

The present invention that solves the above problems
A jelly food that has a jelly texture under freezing at -20 ° C.
The jelly food is a jelly food that is discharged from a pouch container with a spout with a load of 20 kg to 55 kg under the following conditions.
The condition for applying the load is
This is a method in which 140 g of the jelly food is placed in a pouch container with a spout of the following size, placed on a desk, and a load is applied to the sheet surface of the pouch container with a spout under freezing at -20 ° C.
The pouch container with a spout is
It is a bag-shaped container made of a flexible sheet made by laminating a plastic film and a metal foil, and a straw is provided.
The surface size of the sheet is 80 mm × 120 mm.
The fold provided in the sheet is 54 mm.
The diameter of the oral portion of the straw is 12.3 mm.
The length of the straw is 94.5 mm.
The jelly food of the present invention has a better jelly texture under freezing at −20 ° C.
Further, according to the present invention, in the form of being filled in a pouch container with a spout, the jelly food can be easily discharged from the spout by grasping or pushing the container by hand under freezing at −20 ° C. ..

In a preferred embodiment of the invention, the spouted pouch container is:
-Product name: CP07 straw-Standard: 80.0 (width) x 54.0 (folding) x 120.00 mm (height)
・ Manufacturer: Hiroyuki Hosokawa Co., Ltd.

The jelly food in the preferred form of the present invention comprises a gelling agent and glycerin.
According to such a form of jelly food, in the form of being filled in a pouch container with a spout, the jelly food is easily discharged from the spout by grasping or pushing the container under freezing at -20 ° C. be able to.

The jelly food in the preferred form of the present invention comprises erythritol.

Further, in the preferred embodiment of the present invention, the Brix value is 25 or more and 40 or less.
When the Brix value is 25 or more and 40 or less, it has a more appropriate gel strength under freezing at −20 ° C. Therefore, in particular, in the form of being filled in the pouch container with a spout described above, when the container is discharged from the spout, it has a good jelly texture even when a shearing force is applied at the time of discharge.

In addition, jelly foods having a Brix value within the above range include ice crystals having a better jelly texture under freezing at −20 ° C. and having a size clearly perceptible at the time of eating. Therefore, according to the jelly food whose Brix value is within the above range, both the jelly texture and the ice-like texture can be more preferably compatible.

Further, in the preferred embodiment of the present invention, the content ratio of glycerin to the gelling agent is in the range of 1: 0.01 to 1: 0.04.
When the content ratio of glycerin to the gelling agent is in the range of 1: 0.01 to 1: 0.04, it has a more appropriate gel strength under freezing at −20 ° C. Therefore, in particular, in the form of filling the pouch container with a spout described above, the jelly food can be easily discharged from the drinking spout by grasping or pushing the container by hand.

In addition, jelly foods in which the content ratio of glycerin and gelling agent is within the above range have a better jelly texture under freezing at -20 ° C, and ice of a size that can be clearly perceived at the time of eating. Contains crystals. Therefore, according to the jelly food in which the content ratio of glycerin and the gelling agent is within the above range, both the jelly texture and the ice-like texture can be more preferably compatible.

In a preferred embodiment of the present invention, the gelling agent is one or more selected from glucomannan, carrageenan, xanthan gum, locust bean gum, native gellan gum, tamarind gum, guar gum, agar, gellan gum, alginic acid, gelatin and pectin. is there.

Further, in the preferred embodiment of the present invention, the water content is 60% by mass or more.
When the water content is at least the lower limit, the jelly food can be easily discharged from the spout by grasping or pushing the container by hand. In addition, jelly foods having a water content of not less than the lower limit include ice crystals having a better jelly texture under freezing at −20 ° C. and having a size clearly perceptible at the time of eating. Therefore, according to the jelly food having a water content of not more than the lower limit, both the jelly texture and the ice-like texture can be more preferably compatible.

According to the present invention, it is possible to produce a jelly food having a better jelly texture under freezing at −20 ° C. and containing ice crystals having a size clearly perceptible at the time of eating. Therefore, according to the jelly food having a water content of not less than the lower limit, it is possible to produce a jelly food capable of more preferably achieving both a jelly texture and an ice-like texture.

According to the present invention, it is possible to provide a jelly food that can be preferably filled in a pouch container with a spout in a jelly food that can be eaten under freezing.

It is a reference schematic diagram which shows the pouch container with a spout used in this Example. It is a figure which shows the pouch container with a spout containing 140g of jelly foods in this Example.

Hereinafter, embodiments of the present invention will be described for the purpose of understanding the present invention. The following embodiment is an example embodying the present invention, and can be appropriately modified within the scope of the claims.

The jelly food of the present invention mainly has a structure in which water is retained in a network of polymer raw materials containing polysaccharides, gelatin and the like, and has elasticity and shape retention as a whole.
Here, the "jelly-like" refers to a state in which the jelly food has elasticity and shape retention.
The "jelly-like" state can be evaluated by the fact that the jelly food does not collapse and has horns when scooped with a spoon. The jelly-like food has a texture (referred to as "jelly texture" in the present specification) that collapses while feeling elasticity when it is put in the mouth and chewed.

Further, "under freezing at -20 ° C" means a state in which the jelly food is stored in a freezer in an atmosphere of -20 ° C for a certain period of time (for example, 24 hours or more) and sufficiently cooled.
In the present invention, if the jelly food is jelly-like when it is taken out from the freezer to room temperature (20 ° C.) and evaluated immediately (within 3 minutes), it is "jelly-like under freezing at −20 ° C." Can be evaluated as.

Hereinafter, more preferable forms of the jelly food product of the present invention will be described.

The jelly food of the present invention can be provided as a product distributed at room temperature or as a frozen jelly food distributed in a frozen state (-18 ° C. or lower). In either case, it can be eaten after freezing in the temperature range (-18 to -20 ° C) of a domestic or commercial freezer. It is also possible to eat the jelly food once frozen while thawing it at room temperature.

The packaging form of the jelly food product of the present invention is not particularly limited, and for example, a form filled in a pouch container with a spout can be preferably mentioned.
By filling the pouch container with a spout, the jelly food that has been frozen in the freezer can be grabbed or pushed from the outside of the container by hand without any special thawing operation. Can be discharged and eaten as if drinking.
In addition, such a form of jelly food is generally called a jelly drink or the like.

Examples of the pouch container with a spout include a container in which a straw is provided in a bag-shaped container made of a flexible sheet formed by laminating a plastic film and a metal foil (Patent No. 3663084). , Patent No. 3477396, Japanese Patent No. 36597775).

Here, the jelly food product of the present invention is discharged from a pouch container with a spout under the following conditions under a load of 20 kg to 55 kg.
The condition for applying the load is
This is a method in which 140 g of the jelly food is placed in a pouch container with a spout of the following size, placed on a desk, and a load is applied to the sheet surface of the pouch container with a spout under freezing at -20 ° C.
The pouch container with a spout is
It is a bag-shaped container made of a flexible sheet made by laminating a plastic film and a metal foil, and a straw is provided.
The surface size of the sheet is 80 mm × 120 mm.
The fold provided in the sheet is 54 mm.
The diameter of the oral portion of the straw is 12.3 mm.
The length of the straw is 94.5 mm.

Here, as the pouch container with a spout, the following can be preferably mentioned.
-Product name: CP07 straw-Standard: 80.0 (width) x 54.0 (folding) x 120.00 mm (height)
・ Manufacturer: Hiroyuki Hosokawa Co., Ltd.

Here, the straw has penetrated into the inside of the pouch container.

Further, the method of applying a load to the sheet surface of the pouch container with a spout is not particularly limited as long as the method can uniformly apply the load to the sheet surface.

As a method of applying a load to the sheet surface of the pouch container with a spout, either a method using a rheometer or a method using a press machine may be used.

Hereinafter, preferred forms of each component contained in the jelly food of the present invention will be described.
In the description regarding the content (concentration) of each component in the present specification, "whole jelly food" means the whole edible portion contained in the container unless otherwise specified, and does not include the container.

The jelly food of the present invention is preferably in a form containing glycerin.

Jelly foods containing glycerin have a better jelly texture under freezing at −20 ° C.
The jelly food containing glycerin can be easily discharged from the spout by grasping or pushing the container by hand in the form of being filled in the pouch container with a spout.

The content of glycerin in the jelly food is preferably 3% by mass or more, more preferably 5% by mass or more, and more preferably 8% by mass or more of the entire jelly food.
Jelly foods having a glycerin content above the lower limit include ice crystals having a better jelly texture under freezing at −20 ° C. and having a size clearly perceptible at the time of eating. Therefore, according to the jelly food having the glycerin content within the above range, both the jelly texture and the ice-like texture can be more preferably compatible.

The content of glycerin in the jelly food is preferably 15% by mass or less, more preferably 13% by mass or less, still more preferably 11% by mass or less, and particularly preferably 10.5% by mass or less of the entire jelly food.
Jelly foods having a glycerin content below the upper limit include ice crystals having a better jelly texture under freezing at −20 ° C. and having a size clearly perceptible at the time of eating. Therefore, according to the jelly food having the glycerin content within the above range, both the jelly texture and the ice-like texture can be more preferably compatible.

Here, by increasing the content of glycerin in the jelly food, the load under the above-mentioned conditions is reduced. Further, by reducing the content of glycerin in the jelly food, the load under the above-mentioned conditions is increased. That is, by adjusting the content of glycerin in the jelly food, the load under the above-mentioned conditions can be kept within a certain range. The jelly food that has been frozen in the freezer can be grabbed or pushed from the outside of the container by hand to discharge the jelly food from the spout, and the food can be eaten as if it were drunk, without any special thawing operation.

In addition, the jelly food of the present invention contains a gelling agent.

The content of the gelling agent in the jelly food is preferably 0.1% by mass or more, more preferably 0.15% by mass or more, and more preferably 0.2% by mass or more of the entire jelly food.
By setting the content of the gelling agent to the lower limit or higher, in the form of filling in a pouch container with a spout, it is easy to grab or push the container by hand under freezing at -20 ° C to easily grab the jelly food from the mouth. Can be discharged to.
Further, when the content of the gelling agent is not more than the lower limit, the jelly texture and the ice-like texture can be more preferably compatible with each other under freezing at −20 ° C.

The content of the gelling agent in the jelly food is preferably 1% by mass or less, more preferably 0.5% by mass or less, still more preferably 0.4% by mass or less, and particularly preferably 0.35% by mass of the entire jelly food. It is as follows.
By keeping the content of the gelling agent below the upper limit, it is easy to grab or push the jelly food from the mouth under freezing at -20 ° C in the form of filling in a pouch container with a spout. Can be discharged to.
Further, when the content of the gelling agent is not more than the upper limit, the jelly texture and the ice-like texture can be more preferably compatible with each other under freezing at −20 ° C.

Here, by increasing the content of the gelling agent in the jelly food, the load under the above-mentioned conditions is reduced. Further, by reducing the content of the gelling agent in the jelly food, the load under the above-mentioned conditions is increased. That is, by adjusting the content of the gelling agent in the jelly food, the load under the above-mentioned conditions can be kept within a certain range. The jelly food that has been frozen in the freezer can be grabbed or pushed from the outside of the container by hand to discharge the jelly food from the spout, and the food can be eaten as if it were drunk, without any special thawing operation.

The content ratio of glycerin to the gelling agent is preferably in the range of 1: 0.01 to 1: 0.04, more preferably 1: 0.02 to 1: 0.03.
When the blending ratio of the content of glycerin and the gelling agent is within the above range, the jelly texture and the ice-like texture can be more preferably compatible under freezing at −20 ° C.

Here, as the gelling agent, one or more selected from glucomannan, carrageenan, xanthan gum, locust bean gum, native gellan gum, tamarind gum, guar gum, agar, gellan gum, alginic acid, gelatin and pectin can be preferably mentioned. ..

Hereinafter, preferred forms of the content of each gelling agent in the jelly food will be described.

The content of glucomannan in the jelly food is preferably 0.01% by mass or more, more preferably 0.05% by mass or more of the entire jelly food.
When the content of glucomannan is not more than the lower limit, a better jelly texture is obtained under freezing at −20 ° C.

The content of glucomannan in the jelly food is preferably 0.3% by mass or less, more preferably 0.2% by mass or less, still more preferably 0.1% by mass or less, and particularly preferably 0. It is 09% by mass or less.
When the content of glucomannan is not more than the upper limit, it exhibits more appropriate strength under freezing at −20 ° C., and is particularly excellent in dischargeability in the form of filling in a pouch container with a spout.

The content of carrageenan is preferably 0.01% by mass or more, and more preferably 0.05% by mass or more of the entire jelly food.
When the carrageenan content is at least the lower limit, a better jelly texture is obtained under freezing at −20 ° C.

The content of carrageenan is preferably 0.3% by mass or less, more preferably 0.2% by mass or less, and further preferably 0.1% by mass or less of the whole jelly food.
When the content of carrageenan is not more than the upper limit, it exhibits more appropriate strength under freezing at −20 ° C., and is particularly excellent in dischargeability in the form of filling in a pouch container with a spout.

The content of xanthan gum is preferably 0.001% by mass or more, more preferably 0.005% by mass or more, more preferably 0.01% by mass or more, still more preferably 0.02% by mass or more of the entire jelly food. , Particularly preferably 0.04% by mass or more.
When the content of xanthan gum is at least the lower limit, a better jelly texture is obtained under freezing at −20 ° C.

The content of xanthan gum is preferably 3% by mass or less, more preferably 1% by mass or less, more preferably 0.5% by mass or less, still more preferably 0.3% by mass or less, and particularly preferably 0.3% by mass or less of the whole jelly food. It is 0.15% by mass or less, more preferably 0.1% by mass or less.
When the content of xanthan gum is not more than the upper limit, it exhibits more appropriate strength under freezing at −20 ° C., and is particularly excellent in dischargeability in the form of filling in a pouch container with a spout.

The content of gellan gum is preferably 0.001% by mass or more, more preferably 0.005% by mass or more, more preferably 0.01% by mass or more, and particularly preferably 0.1% by mass or more of the entire jelly food. ..
When the gellan gum content is at least the lower limit, a better jelly texture is obtained under freezing at −20 ° C.

The content of gellan gum is preferably 5% by mass or less, more preferably 3% by mass or less, still more preferably 1% by mass or less, and particularly preferably 0.5% by mass or less of the entire jelly food.
When the content of gellan gum is not more than the upper limit, it exhibits more appropriate strength under freezing at −20 ° C., and is particularly excellent in dischargeability in the form of filling in a pouch container with a spout.

The content of agar is preferably 0.001% by mass or more, more preferably 0.005% by mass or more, more preferably 0.01% by mass or more, and particularly preferably 0.1% by mass or more of the whole jelly food. .. When the agar content is at least the lower limit, a better jelly texture is obtained under freezing at −20 ° C.

The content of agar is preferably 10% by mass or less, more preferably 5% by mass or less, still more preferably 3% by mass or less, particularly preferably 2% by mass or less, and particularly preferably 1% by mass or less of the entire jelly food. Is.
When the content of agar is not more than the upper limit, it exhibits more appropriate strength under freezing at −20 ° C., and is particularly excellent in dischargeability in the form of filling in a pouch container with a spout.

Here, the gelling agent in the present invention preferably contains glucomannan and carrageenan.

The total content of glucomannan and carrageenan is preferably 0.5% by mass or less, more preferably 0.3% by mass or less, still more preferably 0.25% by mass or less of the whole jelly food.
When the total content of glucomannan and carrageenan is not more than the upper limit, it shows more appropriate strength under freezing at −20 ° C., and is particularly excellent in dischargeability in the form of filling in a pouch container with a spout.
The total content of glucomannan and carrageenan is preferably 0.05% by mass or more, more preferably 0.1% by mass or more, and further preferably 0.13% by mass or more of the entire jelly food.
When the total content of glucomannan and carrageenan is at least the lower limit, it exhibits more appropriate strength under freezing at −20 ° C., and is particularly excellent in dischargeability in the form of filling in a pouch container with a spout.

The compounding mass ratio of the glucomannan content and the carrageenan content is preferably in the range of 1: 0.5 to 1: 2, more preferably 1: 0.7 to 1: 1.3. preferable.
Jelly foods in which the blending ratio of the glucomannan content and the carrageenan content is within the above range have a better jelly texture under freezing at −20 ° C.

Among them, a form containing glucomannan and carrageenan, and further containing one or more gelling agents selected from xanthan gum, locust bean gum, native gellan gum, tamarind gum, guar gum, agar, gellan gum, alginic acid, gelatin and pectin. Can be mentioned as a preferable form.

The lower limit of the Brix value of the jelly food of the present invention is preferably 20 or more, more preferably 25 or more, still more preferably 30 or more.
A jelly food having a Brix value of not more than the lower limit of the jelly food has a more moderate jelly strength under freezing at −20 ° C. Therefore, particularly in the form of filling the pouch container with a spout, it is possible to achieve both a good jelly texture after discharge and a good discharge property from the pouch container with a spout.

Further, the upper limit of the Brix value of the jelly food of the present invention is preferably 45 or less, more preferably 40 or less from the viewpoint of flavor.

As a method of calculating the Brix value of the jelly food, a method of measuring the Brix value using a sugar content meter can be mentioned. Further, a method of calculating the Brix value using a refractometer, a method of determining the Brix value by comparing the concentration of sugar in the jelly food with the Brix value calibration curve, and the like can be mentioned.

Here, the Brix value of the jelly food can be adjusted by adjusting the content of sugar in the jelly food.

Here, by increasing the content of the Brix value in the jelly food, the load under the above-mentioned conditions is reduced. Further, by reducing the content of the Brix value in the jelly food, the load under the above-mentioned conditions is increased. That is, by adjusting the content of the Brix value in the jelly food, the load under the above-mentioned conditions can be kept within a certain range. The jelly food that has been frozen in the freezer can be grabbed or pushed from the outside of the container by hand to discharge the jelly food from the spout, and the food can be eaten as if it were drunk, without any special thawing operation.

Here, the jelly food of the present invention has a water content of preferably 50% by mass or more, more preferably 55% by mass or more, and more preferably 60% by mass or more.
The jelly food of the present invention has a water content of 90% by mass or less, more preferably 85% by mass or less, and more preferably 75% by mass or less.
By setting the water content within the above range, a better texture can be obtained under freezing at −20 ° C.

Further, in the present invention, it is preferable to further contain a sugar alcohol.
Above all, the jelly food of the present invention preferably contains erythritol.

The lower limit of the content of erythritol is preferably 1% by mass or more, more preferably 1.5% by mass or more, more preferably 2% by mass or more, and particularly preferably 2.5% by mass or more.
The upper limit of the content of erythritol is preferably 10% by mass or less, more preferably 6% by mass or less, still more preferably 5% by mass or less, and particularly preferably 4.5% by mass or less.
When the erythritol concentration is within the above range, the jelly strength can be made more appropriate under freezing at −20 ° C., so that the ejection property is particularly excellent in the form of filling in a pouch container with a spout.

Here, by increasing the content of sugar alcohol in the jelly food, the load under the above-mentioned conditions is reduced. Further, by reducing the content of sugar alcohol in the jelly food, the load under the above-mentioned conditions is increased. That is, by adjusting the content of sugar alcohol in the jelly food, the load under the above-mentioned conditions can be kept within a certain range. The jelly food that has been frozen in the freezer can be grabbed or pushed from the outside of the container by hand to discharge the jelly food from the spout, and the food can be eaten as if it were drunk, without any special thawing operation.

The content ratio of glycerin to erythritol is 1: 0.1 to 1: 1, more preferably 1: 0.3 to 1: 0.8, and even more preferably 1: 0.4 to 1: 0.6. It is preferable that it is within the range of.
When the content ratio of glycerin and erythritol is within the above range, the jelly food can be discharged from the spout by grasping or pushing it by hand from the outside of the container, and the food can be eaten as if drinking.

Further, in the present invention, it is preferable to further contain alcohol.
Above all, the jelly food of the present invention preferably contains ethanol. In addition, alcohol may be derived from alcoholic beverages and the like.

The lower limit of the ethanol content is preferably 0.1% by mass or more, more preferably 0.15% by mass or more, more preferably 0.2% by mass or more, and particularly preferably 0.3% by mass or more.
The upper limit of the ethanol content is preferably 1.5% by mass or less, more preferably 1.4% by mass or less, still more preferably 1.3% by mass or less, and particularly preferably 1.2% by mass or less. ..
When the ethanol concentration is within the above range, the jelly strength can be made more appropriate under freezing at −20 ° C., so that the ejection property is particularly excellent in the form of filling in a pouch container with a spout.

In addition, the jelly food of the present invention can optionally contain other ingredients usually used for jelly foods as long as the effects of the present invention are not impaired. Such optional ingredients include, for example, jelly food additives, monosaccharides, oligosaccharides, amino acids, organic amines, pH regulators, vitamins, antioxidants, antioxidants, dairy ingredients, dietary fiber, and stables. Examples include agents.

Further, the jelly food obtained is preferably blended so that the pH is 3.0 to 6.0, more preferably 3.0 to 5.0, and more preferably 3.0 to 4.6. By setting the pH of the obtained jelly food to 4.6 or less, the growth of microorganisms can be suppressed, which is preferable in terms of jelly food hygiene. Further, it is preferable to set the pH to 3.0 or more because the acidity of the jelly food can be suppressed.

The present invention also relates to frozen foods. In the present specification, frozen food refers to food that is eaten in a frozen state (-18 ° C or lower). The frozen foods include those distributed in a frozen state (-18 ° C. or lower) and those distributed at room temperature and frozen at home.
The above-mentioned description of the jelly food of the present invention applies as it is to each component, physical characteristics, and preferable form of packaging in the frozen food of the present invention.

The frozen food product of the present invention is characterized in that it is discharged from a pouch container with a spout with a load of 20 kg to 55 kg under the following conditions. Here, the condition for applying the load is
This is a method in which 140 g of the jelly food is placed in a pouch container with a spout of the following size, placed on a desk, and a load is applied to the sheet surface of the pouch container with a spout under freezing at -20 ° C.
The pouch container with a spout is
It is a bag-shaped container made of a flexible sheet made by laminating a plastic film and a metal foil, and a straw is provided.
The surface size of the sheet is 80 mm × 120 mm.
The fold provided in the sheet is 54 mm.
The diameter of the oral portion of the straw is 12.3 mm.
The length of the straw is 94.5 mm.

Further, in a preferred embodiment of the present invention, a gelling agent and glycerin are included.
The above-mentioned description of the jelly food of the present invention applies as it is to each component, physical properties, and preferable form of packaging in the frozen food.

Hereinafter, the method for producing the jelly food product of the present invention will be described.
The above-mentioned description of the jelly food product of the present invention applies as it is to each component, physical properties, and preferable form of packaging.

(1) Preparation step The preparation step is a step of preparing a jelly raw material.
At this time, the present invention includes preparing the jelly raw material so that the load of the produced jelly food under the following conditions is discharged from the pouch container with a spout between 20 kg and 55 kg;
The condition for applying the load is
This is a method in which 140 g of the jelly food is placed in a pouch container with a spout of the following size, placed on a desk, and a load is applied to the sheet surface of the pouch container with a spout under freezing at -20 ° C.
The pouch container with a spout is
It is a bag-shaped container made of a flexible sheet made by laminating a plastic film and a metal foil, and a straw is provided.
The surface size of the sheet is 80 mm × 120 mm.
The fold provided in the sheet is 54 mm.
The diameter of the oral portion of the straw is 12.3 mm.
The length of the straw is 94.5 mm.

(2) Filling step The filling step is a step of filling the prepared jelly raw material into a pouch container with a spout.
The operation of filling the pouch container with a spout with the jelly raw material can be performed by, for example, the methods described in Japanese Patent No. 3527019 and Japanese Patent Application Laid-Open No. 11-157502 by the applicant.

Here, in the method for producing a jelly food product of the present invention, if the method includes the above steps (1) and (2), a method such as heating and then cooling after the filling step, and once heating the jelly raw material after the preparation step. After that, a method of filling a pouch container with a spout and cooling it, or a method of not heating is included.
Here, in the case of heating, the heating temperature is preferably 80 ° C. or higher, more preferably 90 ° C. or higher. By strengthening the sterilization conditions, it is possible to distribute jelly foods before freezing at room temperature.

Hereinafter, the present invention will be described in more detail with reference to Examples, but the present invention is not limited to the following Examples as long as the gist thereof is not exceeded.

[Test Example 1] Examination of the discharge property of jelly food under freezing at -20 ° C The discharge property of jelly food under freezing at -20 ° C was examined.

(1) Production of jelly foods Each raw material shown in Table 1 below was added to water to prepare a jelly food raw material. The prepared jelly food raw material was heated to 95 ° C. and filled in a cup container or a pouch container with a spout. After filling, it was cooled in a water tank and left at room temperature for 24 hours. Further, the jelly foods of Comparative Example 1 and Examples 1 to 3 were produced by storing in a freezer (-20 ° C.) for 24 hours.
In this embodiment, as the pouch container with a spout, a bag-shaped container made of a flexible sheet obtained by laminating a plastic film and a metal foil and having a straw provided is used (patented). See No. 36597775). The pouch container with a spout used in this embodiment has a straw invading the inside of the pouch container (see FIG. 1 of Japanese Patent No. 36597775).

More specifically, the product names and standards of the pouch container with a spout used in this embodiment are as follows (see FIG. 1).
-Product name: CP07 straw-Standard: 80.0 (width) x 54.0 (folding) x 120.00 mm (height)
・ Manufacturer: Hiroyuki Hosokawa Co., Ltd.

(1-1) Measurement of load value 140 g of the produced jelly food was put (see FIG. 2) and placed on a desk.
Then, using a press machine (PR-500N / 2500N, manufactured by Imada Co., Ltd.), a load is uniformly applied to the sheet surface of the pouch container with a spout, and the load value of the manufactured jelly food is measured under freezing at -20 ° C. did.
Here, as the load value, the pressure by the pressure plate is applied to the placed jelly food in accordance with JIS Z0238 (1998) "Test method for heat-sealed flexible packaging bag and semi-rigid container" 10. Compression resistance test "". In addition, the weight when the jelly food was discharged from the straw provided in the pouch container with the spout was used.

(2) Test contents and evaluation items The following tests and evaluations were conducted on the manufactured jelly foods. The Brix value in Test Example 1 is a value measured using a digital sugar content meter (photorefraction critical angle detection method).

・ Gel strength (-20 ℃)
The value measured by the following method was taken as the gel strength of the jelly food.
Using a leometer (manufactured by Sun Scientific Co., Ltd .: CR-500DX), the breaking strength (N) when the gel breaks under the measurement conditions (compression test) of a cylindrical plunger with a diameter of 10 mm, an approach speed of 60 mm / min, and an approach distance of 20 mm. ) Or, if it does not break, the maximum stress (N) during measurement was taken as the gel strength.

・ Properties under freezing at -20 ℃ (property evaluation)
The properties under freezing at -20 ° C were evaluated by an evaluator specializing in jelly beverages using the following criteria.

(I) Ice-like texture under freezing at -20 ° C (crispy texture)
The jelly food cooled in a freezer at -20 ° C for 24 hours was taken out from the freezer to room temperature, the pouch container with a spout was grasped by hand, and the jelly food was discharged from the spout of the container and eaten (3 minutes after taking out from the freezer). Within).
〇… I feel the texture of ice. It has a firm chewy texture.
△… I feel the texture of ice. A grain of ice hits the tongue.
×… I don't feel the texture of ice.

(Ii) Presence or absence of ice crystals under freezing at -20 ° C Take out the jelly food that has been cooled in a freezer at -20 ° C for 24 hours from the freezer to room temperature, grab the pouch container with spout by hand, and jelly from the mouth of the container. The food was discharged and the presence or absence of ice crystals in the jelly food was confirmed (within 3 minutes after taking it out of the freezer).

(Iii) Evaluation of jelly texture under freezing at -20 ° C Take out the jelly food cooled in a freezer at -20 ° C for 24 hours from the freezer to room temperature, grasp the pouch container with spout by hand, and use the spout of the container. The jelly food was discharged and placed in the mouth of the jelly food, and the "jelly texture" was evaluated (within 3 minutes after taking it out of the freezer).
〇… I feel the jelly texture. Feels elastic when crushed with tongue or teeth.
△… I feel the jelly texture. You can feel the presence or absence of subtle elasticity with your tongue.
×… I don't feel the jelly texture.

(Iv) Dischargeability from the pouch container with spout under freezing at -20 ° C Take out the jelly food cooled in the freezer at -20 ° C for 24 hours from the freezer to room temperature, grasp the pouch container with spout by hand, and put the container in the container. Jelly food was discharged from the spout and eaten (within 3 minutes after taking it out of the freezer). The dischargeability of jelly foods was evaluated by an evaluator specializing in jelly beverages using the following criteria. The product temperature at the time of evaluation was −20 ° C.
〇… Jelly food can be easily discharged by the action of grasping the container.
Δ… Jelly food can be discharged by grasping the container, but excessive force must be applied.
×… Difficult to discharge.

(3) Results and discussion From the results in Table 1, the jelly food discharged from the pouch container with spout when the load under the above conditions is between 20 kg and 55 kg is grasped by hand under freezing at -20 ° C. It was found that the jelly food can be easily discharged from the mouth by pushing it gently. That is, the jelly food discharged from the pouch container with a spout when the load under the above conditions is between 20 kg and 55 kg is a jelly food that can be eaten under freezing and can be suitably filled in the pouch container with a spout. It turns out that it can be provided.

It was also found that the jelly texture under freezing at −20 ° C. was improved by using the form containing glycerin. More specifically, it was found that the jelly food containing glycerin had a better jelly texture under freezing at −20 ° C. and contained ice crystals having a size clearly perceptible at the time of eating. Therefore, according to the jelly food containing glycerin, it was found that the jelly texture and the ice-like texture can be more preferably compatible with each other under freezing at −20 ° C.

[Test Example 2] Effect of type of gelling agent The effect of the type of gelling agent on jelly foods was investigated.

(1) Test contents and evaluation items A jelly food containing the gelling agent shown in Table 2 was produced by the same method as in Test Example 1.
The produced jelly food was subjected to evaluation by the same evaluation method and evaluation criteria as in Test Example 1. The Brix value in Test Example 2 was determined by a method of determining the Brix value by comparing the concentration of sugar in the jelly food with the Brix value calibration curve.

(2) Results and Discussion From the results in Table 2, it was found that the same results as in Test Example 1 can be obtained regardless of which gelling agent is used.

In addition, it was found that the form containing glycerin and a gelling agent had a better jelly texture under freezing at -20 ° C and contained ice crystals having a size clearly perceptible at the time of eating. It was. Therefore, if the jelly food contains glycerin and a gelling agent and is discharged from a pouch container with a spout when the load under the above conditions is between 20 kg and 55 kg, the jelly is not particularly limited to the type of gelling agent. It was found that the texture and the ice-like texture can be more preferably compatible with each other.

[Test Example 3] Effect of erythritol amount Next, the effect of the amount of erythritol on the physical characteristics of a jelly food having a better jelly texture under freezing at −20 ° C. was examined.

(1) Test contents and evaluation items A jelly food containing the amount of erythritol shown in Table 3 was produced by the same method as in Test Example 1.
The produced jelly food was subjected to evaluation by the same evaluation method and evaluation criteria as in Test Example 1. The Brix value in Test Example 3 is a value measured using a digital sugar content meter (photorefraction critical angle detection method).

(2) Results and discussion From the results in Table 3, regardless of the amount of erythritol, in the form of being filled in a pouch container with a spout, jelly foods can be obtained by grasping or pushing the container by hand under freezing at -20 ° C. It was found that the spout can be easily discharged from the spout.

It was also found that the form containing glycerin and erythritol had a better jelly texture under freezing at −20 ° C. and contained ice crystals having a size clearly perceptible at the time of eating. Therefore, if the jelly food contains glycerin and erythritol and is discharged from the pouch container with a spout when the load under the above conditions is between 20 kg and 55 kg, the jelly texture is not particularly limited to the type of gelling agent. It was found that the ice-like texture can be more preferably compatible with the above.

The present invention is a jelly food for the purpose of hydration and nutrition, and can be applied to a product provided by filling a pouch container with a spout.

Claims (7)

A jelly food that has a jelly texture under freezing at -20 ° C.
The jelly food is discharged from a pouch container with a spout under the following conditions under a load of 20 kg to 55 kg;
The condition for applying the load is
This is a method in which 140 g of the jelly food is placed in a pouch container with a spout of the following size, placed on a desk, and a load is applied to the sheet surface of the pouch container with a spout under freezing at -20 ° C.
The pouch container with a spout is
It is a bag-shaped container made of a flexible sheet made by laminating a plastic film and a metal foil, and a straw is provided.
The surface size of the sheet is 80 mm × 120 mm.
The fold provided in the sheet is 54 mm.
The diameter of the oral portion of the straw is 12.3 mm.
The length of the straw is 94.5 mm. The jelly food product according to claim 1, which comprises a gelling agent and glycerin. The jelly food product according to claim 1 or 2, which comprises erythritol. The jelly food according to any one of claims 1 to 3, wherein the Brix value is 25 or more and 40 or less. The food product according to any one of claims 2 to 4, wherein the content ratio of glycerin to the gelling agent is in the range of 1: 0.01 to 1: 0.04. The jelly according to claim 5, wherein the gelling agent is one or more selected from glucomannan, carrageenan, xanthan gum, locust bean gum, native gellan gum, tamarind gum, guar gum, agar, gellan gum, alginic acid, gelatin and pectin. Food. The jelly food product according to any one of claims 1 to 6, which has a water content of 60% by mass or more.