JP2022095236A - Frozen object - Google Patents

Abstract

To provide a frozen object of a gelatinous food composition in which oil release after thaw is less, a texture and a flavor before freezing can be maintained, and a high fat content is included, and which is homogeneous.SOLUTION: There is provided a frozen object obtained by freezing a gelatinous food composition at a room temperature, and the food composition contains: (A) 50-88 mass% of fat; (B) 11-49 mass% of water; (C) 0.05-5 mass% of an emulsifier; and (D) 0.15-0.5 mass% of a gelatinizer. The (D) gelatinizer includes (d1) a xanthan gum, and (d2) a locust bean gum, a total content of the (d1) component and (d2) component in the (D) component is 70 mass% or greater, and in 100 mass% of the whole (A) component, 90 mass% or greater of fat whose coagulation initiation temperature is -17°C or greater, is included.SELECTED DRAWING: Figure 1

Description

The present invention relates to a food composition in the form of a gel at room temperature and a frozen food containing the composition.

Elderly or care recipients with impaired masticatory or swallowing function, or patients after illness or illness cannot get enough nutrition due to inability to eat a normal diet and fall into malnutrition. There is. Undernutrition can lead to decreased motor function, delayed recovery from illness, and the development of complications. In order to secure sufficient energy with a small amount of intake, it is efficient to increase the fat content in food. In response to such demands, various energy supplement foods having a high fat and oil content have been developed so that sufficient nutrition can be ingested with a small amount of intake.

It is important that this type of energy supplement is in an easy-to-eat form. It is easy to ingest when it is in a fluid state, but it is difficult to stably disperse fats and oils, and the fats and oils content is also limited. When it is in a solid state, it is possible to increase the content of fats and oils, but it is inferior in ease of eating. The gel form is preferable because it is easy to eat and a certain amount of fat and oil content can be blended. Against this background, a gel-like food at room temperature with a high oil and fat content has been proposed (Patent Document 1).

Japanese Unexamined Patent Publication No. 2011-182785

Conventional gel-like foods are at room temperature or at a low temperature of 0 to 10 ° C because the components contained in the food deteriorate due to freezing, equipment is required to control the storage temperature, and it is expensive. Since it was often preserved, it had a poor shelf life, and especially considering the distribution of this, it became necessary to take the form of frozen storage, frozen transportation, and frozen sales.
Unlike frozen desserts such as ice cream and sherbet, this type of food with a high fat content and gel at room temperature is not eaten in a frozen state, so it is frozen during storage, transportation, and sales. If so, it is necessary to return to room temperature before eating.
However, when a gel-like food with a high oil and fat content at room temperature is once frozen and thawed, oil separation is likely to occur due to the high oil and fat content, resulting in oil floating on the food surface. This has created a new problem that the texture and flavor inherent in pre-frozen foods are impaired. Therefore, there has been a demand for a gel-like food at room temperature, which has a high oil-free content after thawing and maintains the texture and flavor before freezing.

INDUSTRIAL APPLICABILITY According to the present invention, a food composition having a high oil content and a uniform gel state at room temperature, which has less oil release after thawing and can maintain the texture and flavor before freezing, and a food containing the composition. The subject is to provide frozen foods.

As a result of diligent studies to solve the above problems, the present inventors paid attention to the solidification start temperature of the fat and oil blended in a high content, and when a specific fat and oil having this temperature equal to or higher than a predetermined value was used, It has been found that it functions effectively in controlling the amount of oil removal after thawing and controlling the texture and flavor before freezing, and can solve the above-mentioned problems. That is, the gist of the present invention is as follows.

[1] A frozen product obtained by freezing a gel-like food composition at room temperature.
The above food composition has the following ingredients:
(A) Fats and oils 50-88% by mass;
(B) Water 11-49% by mass;
(C) Emulsifier 0.05 to 5% by mass; and (D) Gelling agent 0.15 to 0.5% by mass;
Including
The (D) gelling agent contains (d1) xanthan gum and (d2) locust bean gum, and the total content of the above (d1) component and the above (d2) component in the (D) component is 70% by mass or more,
A frozen product containing 90% by mass or more of fats and oils having a solidification start temperature of -17 ° C. or higher in 100% by mass of all (A) components.

[2] When a fat or oil having a coagulation start temperature of -17 ° C or higher is used as a specific fat or oil, 90% by mass or more of the fat or oil having a coagulation start temperature of -10 ° C or higher is contained in 100% by mass of all the specific fats and oils. [1] Frozen foods listed in.

[3] A frozen product obtained by freezing a food containing a gel-like food composition at room temperature before freezing the frozen product according to [1] or [2].

[4] When a gel-like food composition or a food containing the composition is targeted for freezing at room temperature, the frozen object is frozen by blowing cold air at −45 ° C. or higher and −18 ° C. or lower, or the freezing target. The frozen product according to any one of [1] to [3], which was frozen in an environment of −45 ° C. or higher and −18 ° C. or lower.

[5] The frozen product according to [4], which has a freezing period of 10 hours or more and 100 hours or less.

According to the present invention, since a specific fat or oil having a coagulation start temperature of a predetermined value or higher is used as the fat or oil to be blended with a high content, the oil release after thawing is small, and the flavor and texture before freezing can be maintained. , A freezing product of a food composition which is homogeneous with a high oil content and is gelled at room temperature and a food containing the composition is provided.

It is a figure which shows the photograph of the jelly composition after cold thawing of Experimental Example 5 produced by blending fats and oils having a solidification start temperature of −17 ° C. or higher in a high content. It is a figure which shows the photograph of the jelly composition after cold thawing of Experimental Example 1 which was prepared by blending fats and oils having a solidification start temperature lower than -17 ° C. in a high content.

Hereinafter, embodiments for carrying out the present invention will be described in detail. The scope of the present invention is not limited to these explanations, and other than the following examples, the scope of the present invention may be appropriately modified and implemented without impairing the gist of the present invention.
Hereinafter, the frozen product, matters relating to its composition (configuration and production method of gel-like food composition, food), and a method for producing the frozen product will be described step by step.

<Frozen food>
The frozen food product according to one embodiment of the present invention is obtained by freezing a gel-like food composition (hereinafter, simply abbreviated as "gel-like food composition") or a food containing the gel-like food composition at room temperature. It was obtained. The composition obtained by thawing this frozen product and returning it to room temperature, or the food containing the composition, has a small amount of oil release (for example, the oil release rate is 15% or less, preferably 5% or less) while maintaining the gel state. , More preferably 1% or less), and the original texture and flavor of the composition before freezing or the food containing the composition is not impaired. "Room temperature" indicates JIS standard 5 to 35 ° C, usually about 10 to 30 ° C.

<Gel-like food composition>
The gelled food composition according to one form used for the production of frozen foods has the following components:
(A) Fats and oils 50-88% by mass;
(B) Water 11-49% by mass;
(C) Emulsifier 0.05 to 5% by mass; and (D) Gelling agent 0.15 to 0.5% by mass;
including.

(A) The gel-like food composition according to one form of fats and oils contains 50 to 88% by mass of fats and oils based on the total mass of the gel-like food composition. If the content of fats and oils is less than 50% by mass, the total calories of the food composition will be low, the intake required for energy supply will increase, and the diet will be overloaded. If it exceeds 88% by mass, the emulsified state becomes unstable, and there is a possibility that oil and fat separation (oil separation) may occur even at room temperature, that is, before freezing. The content of fats and oils is preferably 70 to 88% by mass, and more preferably 75 to 88% by mass. In such a case, the total calories of the food composition are increased, and a further energy supplementing effect can be obtained by ingesting a small amount.

The present invention is characterized in that, as the fat and oil to be blended with a high content as described above, a fat and oil having a solidification start temperature of −17 ° C. or higher is used. If it is a gel-like food composition containing a specific fat and oil having a coagulation start temperature of -17 ° C or higher in a high content, even if it is frozen and then thawed, there is little oil release and the composition before freezing. It has been found by the present inventors that the original texture and flavor of the product are maintained.

By using a specific fat or oil having a coagulation start temperature of -17 ° C or higher as the fat or oil to be blended with a high content, it is possible to suppress the degreasing of the frozen gel-like food composition during thawing and the deterioration of texture and flavor. The details of the mechanism are not clear. I think that when oils and fats are blended in a high content, it is presumed that the amount of oil released after thawing and the texture and flavor before freezing are controlled depending on the solidification start temperature. For example, if the coagulation start temperature of the fat and oil blended with a high content is -17 ° C or higher, the temperature at which the fat and oil crystals grow is out of the range of the freezing temperature (for example, −45 ° C. or higher and -18 ° C. or lower). Therefore, it is considered that the growth of fat crystals is suppressed in the gel-like food composition and the fats and oils can be maintained in an emulsified state.

Examples of fats and oils having a coagulation start temperature of -17 ° C or higher include corn oil (-16.0 ° C), soybean oil (-13.9 ° C), cottonseed oil (-12.8 ° C), and rice oil (-9. 0 ° C.) and the like. Oils and fats having a solidification start temperature of -17 ° C or higher can be used alone or in combination of two or more. Fats and oils having a coagulation start temperature lower than -17 ° C, such as olive oil (-17.7 ° C) and grape seed oil (-20.3 ° C), are not included in the fats and oils that can be used in the present invention by themselves. .. However, when the solidification start temperature of the fat and oil as a whole is −17 ° C. or higher, the fat and oil having a solidification start temperature lower than −17 ° C. can be partially contained.

In one embodiment of the present invention, the proportion of fats and oils having a coagulation start temperature of −17 ° C. or higher in all fats and oils (100% by mass) constituting the gelled food composition is usually 90% by mass or more, preferably 90% by mass or more. It is 95% by mass or more, more preferably 98% by mass or more, and most preferably 100% by mass.

From the viewpoint of reducing the amount of oil release after thawing, it is preferable that all the fats and oils having a solidification start temperature of -17 ° C. or higher (100% by mass) contain the fats and oils having a solidification start temperature of -10 ° C. or higher. .. Examples of fats and oils having a solidification start temperature of −10 ° C. or higher include rice oil (−9.0 ° C.). Oils and fats having a solidification start temperature of −10 ° C. or higher can be used alone or in combination of two or more.
Cottonseed oil (-12.8 ° C), soybean oil (-13.9 ° C), corn oil (-16.0 ° C), olive oil (-17.7 ° C), grape seed oil (-20.3 ° C), etc. Oils and fats having a solidification start temperature lower than −10 ° C. are not included in fats and oils having a solidification start temperature of −10 ° C. or higher by themselves. However, when the solidification start temperature of the fat and oil as a whole is −10 ° C. or higher, some fats and oils having a solidification start temperature lower than −10 ° C. can be included.

In one embodiment of the present invention, the ratio of the fats and oils having a coagulation start temperature of −10 ° C. or higher is usually 90% by mass or more, preferably 90% by mass, among all the fats and oils having a coagulation start temperature of −17 ° C. or higher (100% by mass). Is 95% by mass or more, more preferably 98% by mass or more, and most preferably 100% by mass.

The gelled food composition according to one form preferably contains fats and oils in a dispersed state, and more preferably contains fats and oils in an emulsified state. As a result, the flavor and physical characteristics of the oil and fat can be uniformly imparted to the gelled food composition.
The emulsified state of fats and oils is a state in which oil is dispersed as fine particles in an aqueous dispersion medium (O / W (oil-in-water) type emulsification), or water is contained in an oil-based dispersion medium. It means a state in which it is dispersed as fine particles. The gel-like food composition according to one form used for producing the frozen product according to one form of the present invention is an O / W (oil-in-water) type emulsion, and such a gel-like food composition will be described later. It can be obtained by the method.

(B) The gel-like food composition according to one form of water contains 11 to 49% by mass of water based on the total mass of the gel-like food composition. If the water content is less than 11% by mass, an O / W (oil-in-water) type stable emulsion of fats and oils may not be obtained, and if the water content exceeds 49% by mass of the composition, it is contained. The amount of fat and oil to be added becomes low, and the amount of heat per unit mass of the gelled food composition becomes insufficient. The water content is preferably 11 to 40% by mass, more preferably 12 to 30% by mass, and even more preferably 13 to 25% by mass.

(C) Emulsifier The emulsifier is used to emulsify and disperse fats and oils in water in an O / W type (oil-in-water type). The emulsifier is not particularly limited as long as it can emulsify O / W type (oil-in-water type) of fats and oils, and an emulsifier applicable in the food field can be appropriately selected and used. For example, examples of the emulsifier include polyglycerin fatty acid ester, glycerin fatty acid ester, organic acid monoglyceride, propylene glycol fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester and the like. Of these, polyglycerin fatty acid esters and organic acid monoglycerides are preferable. Particularly, polyglycerin fatty acid ester is preferable. These emulsifiers can be used alone or in combination.

The polyglycerin fatty acid ester includes polyglycerin having an average degree of polymerization of 2 or more, preferably 5 to 15, more preferably 5 to 10, and fatty acids having 8 to 18 carbon atoms, such as caprylic acid, capric acid, lauric acid, and myristin. Esters with acids, palmitic acid, stearic acid, oleic acid, or linoleic acid can be mentioned. Preferred examples of polyglycerin fatty acid esters include decaglycerin monooleic acid ester, pentaglycerin monostearic acid ester, decaglycerin monostearic acid ester, decaglycerin monopalmitic acid ester, decaglycerin monomyristic acid ester, and decaglycerin monolauric acid ester. And so on. Polyglycerin fatty acid esters can be used alone or in admixture.
Examples of the organic acid monoglyceride include citric acid monoglyceride, acetic acid monoglyceride, diacetyl tartaric acid monoglyceride, succinic acid monoglyceride, and lactic acid monoglyceride.

The content of the emulsifier is 0.05 to 5% by mass, preferably 0.1 to 3% by mass, and more preferably 0.3 to 1% by mass. By using the above emulsifier, the fat and oil can be uniformly and stably emulsified into an O / W type (oil-in-water type), stably maintained, and the oxidation of the fat and oil can be suppressed.

(D) Gelling agent The gelling agent contains (d1) xanthan gum and (d2) locust bean gum. Such a gelling agent has an excellent thickening effect, and even a composition containing a high proportion of fats and oils can be gelled with a small amount of use, and a homogeneous gel-like substance suitable for feeding can be obtained. .. The gelling agent may further contain (d3) guar gum in that a higher thickening effect can be obtained with a small amount of addition, and the emulsion is stabilized to obtain a homogeneous gel-like product. That is, the gelling agent of one embodiment contains (d1) xanthan gum, (d2) locust bean gum, and (d3) guar gum.

The gelling agent may contain other polysaccharides in addition to the above components (d1) to (d3) as long as the effects of the present invention are not impaired. However, in order to exhibit a high thickening effect with a low addition amount, the gelling agent is only the above-mentioned (d1) component and the above-mentioned (d2) component, or only the above-mentioned (d1) to (d3) components as the thickening polysaccharide. That is, it is preferable that the thickening polysaccharides other than the above-mentioned components (d1) to (d3) are not contained.

(D1) Xanthan gum is a water-soluble natural polysaccharide obtained by producing starch made from corn or the like outside the cells by a microorganism (Xanthomonas campestris). The primary structure has a main chain in which D-glucose is β-1,4 bound, and a side chain consisting of D-mannose and D-glucuronic acid bound to anhydroglucose in this main chain. In the side chain, two molecules of D-mannose and D-glucuronic acid are bound to every other D-glucose residue in the main chain. In addition, D-mannose at the end of the side chain may be pyruvate, and the C-6 position of D-mannose bound to the main chain may be acetylated. Xanthan gum is known to have a molecular weight of about 2 million to 50 million, but in the present invention, any xanthan gum having a molecular weight can be used. Xanthan gum has a high viscosity and exhibits a high viscosity especially in the low concentration range as compared with other polysaccharides.
In the present invention, commercially available xanthan gum can also be used. Examples of commercially available products include Neosoft XR (manufactured by Taiyo Kagaku Co., Ltd.), SATIAXANE CX90 (manufactured by Cargill), and the like.

(D2) Locust bean gum is a water-soluble polysaccharide obtained by separating and crushing the endosperm of the seeds (carob beans) of a carob tree (scientific name: Celatonia silicua Linne), which mainly inhabits the Mediterranean coastal area. Is composed of galactose. Galactose and mannose are randomly present in a ratio of about 1: 4. Locust bean gum is known to have a molecular weight of about 300,000, but in the present invention, any locust bean gum having a molecular weight can be used. The combined use of locust bean gum with xanthan gum can form elastic gels.
In the present invention, commercially available locust bean gum can also be used. As a commercial product, CESALPINIA L. B. GLN-1 / 200, (manufactured by Tate & Lyle), VISCOGUM BJ (manufactured by Cargill) and the like can be mentioned.

(D3) Guar gum is a mucous substance contained in the endosperm of seeds of the leguminous plant Gua (scientific name: Cyamopsis terragonoloba), and its main chain is mannose and its side chain is galactose. Galactose and mannose are present in a ratio of about 1: 2. Guar gum is known to have a molecular weight of about 200,000 to 300,000, but decomposed low-molecular-weight products are also commercially available. In the present invention, any molecular weight can be used. When guar gum is used in combination with xanthan gum, the viscosity is synergistically increased and a high thickening effect can be obtained. Guar gum also contributes to the stabilization of O / W type (oil-in-water) emulsions. When the gelling agent contains a certain amount of guar gum, a stable emulsion of fats and oils can be obtained, and a homogeneous gel-like product can be obtained.
In the present invention, commercially available guar gum can also be used. Examples of commercially available products include PROCOL U (manufactured by Habgen Guargums Limited), VIDOGUM GHK 175 (manufactured by Unitech Foods Co., Ltd.), and the like.

The total content of the component (d1) and the component (d2) in the component (D) is preferably 70% by mass or more, more preferably 75% by mass or more, and more preferably 80% by mass or more. Especially preferable. In such a case, a high thickening effect can be obtained with a small amount of addition, and a homogeneous gel-like product can be obtained. The upper limit of the total content of the component (d1) and the component (d2) in the component (D) is not particularly limited and is 100% by mass.

Further, the content of the component (d1) is preferably not equal to or higher than the content of the component (d2), which is preferable from the viewpoint of obtaining a higher thickening effect with a small addition amount. More preferably, in order to obtain a gel-like product having a uniform and easy-to-eat gel strength, the blending ratio of the component (d1) is 51 to 100 in the total (100% by mass) of the component (d1) and the component (d2). It is in the range of 80% by mass.

When the (D) gelling agent contains (d3) guar gum, the mass ratio of the total of (d1) xanthan gum and (d2) locust bean gum to the above (d3) guar gum is in the range of 95: 5 to 70:30. It is preferably in the range of 95: 5 to 75:25, more preferably in the range of 95: 5 to 80:20, and particularly preferably in the range of 95: 5 to 80:20. Within such a range, the thickening effect is excellent, which is preferable in terms of emulsion stability and gel homogeneity.

The gelled food composition according to one form contains 0.15 to 0.5% by mass of the gelling agent based on the total mass of the gelled food composition. The content of the gelling agent is preferably 0.2 to 0.4% by mass.
In general, the thickening effect on low viscosity substances depends on the amount of gelling agent added. Previous gelling agents containing gelatin or polysaccharides as active ingredients had to be blended in an amount of 3 to 10% by mass or more in order to give high viscosity or to promote gelation. In the product containing a large amount of gelling agent, it is unavoidable to cause discomfort due to the off-taste and off-flavor derived from the polysaccharide, which is a problem. Further, as the blending amount of the gelling agent is large, the blending amount of other components (for example, fats and oils and additives) is limited. It was difficult to obtain a high composition (for example, 50% by mass or more, 65% by mass or more, 70% by mass or more, 75% by mass or more). Since the above-mentioned (D) gelling agent can impart an excellent thickening effect with a small amount of addition and proceed with gelation, the above-mentioned problems can be solved.

The contents of the component (B) and the component (D) preferably satisfy the following formula (1). By setting the ratio of (D) gelling agent to (B) water in a specific range, it is possible to stabilize a high content of fats and oils with a small amount of water, and it is in the form of a gel suitable for homogeneous and cohesive feeding. You can get things.
0.7 ≦ d / b × 100 ≦ 2.5 (1)
In the above formula (1), b represents the content (mass%) of the component (B) in 100% by mass of the composition, and d represents the content (mass) of the component (D) in 100% by mass of the composition. %).
More preferably, the following formula (1)'is satisfied.
0.7 ≤ d / b x 100 ≤ 2.0 (1)'

In addition to the above-mentioned components (d1) to (d3), the gelling agent includes dextrin, oligosaccharide, sugar, glucose and the like, if necessary, for the purpose of improving dispersibility, as long as the effects of the present invention are not impaired. May contain.

The method for producing a gelling agent containing the component (d1), the component (d2), and if necessary, the component (d3) is not particularly limited. For example, the gelling agent may mix the above-mentioned (d1) component and the above-mentioned (d2) component in advance, and then mix the above-mentioned (d3) component if necessary, or the above-mentioned (d1) to (d3). The components may be added at once and mixed, or the above (d1) component and the above (d3) component may be mixed in advance, and then the above (d2) component may be mixed, or the above (d2) component may be mixed. And the above component (d3) may be mixed in advance, and then the above component (d1) may be mixed.

(E) Other Ingredients The gelled food composition according to one form contains various nutritional supplements, sugars, sweeteners, and flavors for the purpose of adjusting flavor and / or enhancing nutrition, as long as the effects of the present invention are not impaired. Foods, flavors, antioxidants, preservatives, colorants, emulsifying aids, pH adjusters, organic acids, buffers, fruit juices, dairy products (yogurt, milk, cream, defatted milk powder, fermented milk, whey, etc.) , Eggs (including egg yolk and egg white) and the like may be contained. These are not particularly limited as long as they are usually used in the food field, and can be used in combination as appropriate.
As the dietary supplement component, amino acids, fat-soluble and water-soluble vitamins, minerals (including trace essential elements such as calcium, iron, zinc and copper) and the like can be used.
Examples of the sweetener include sugars such as buto sugar, sucrose, and glucose-fructose liquid sugar, and artificial sweeteners such as saccharin, aspartame (registered trademark), acesulfame K (registered trademark), and sucralose (registered trademark).
As the flavoring agent (flavor), various natural and artificial flavoring agents used in the food field can be appropriately used. As the flavoring, various natural and artificial flavors used in the food field can be appropriately used.
Examples of the antioxidant include tocopherol, tocopherol acetate, propyl gallate, stearate ascorbic acid, glycine, sodium ascorbate, sodium erythorbate and the like.
Examples of the preservative include sodium citrate, methyl paraoxybenzoate, propyl paraoxybenzoate and the like.
Examples of the emulsifying aid include concentrated glycerin and macrogol.
Examples of the pH adjuster include citric acid, acetic acid, phosphoric acid, sodium hydrogencarbonate, sodium hydroxide and the like. The amount of the pH adjuster added is not particularly limited as long as it does not impair the effect of the present invention, but is, for example, 0.2 to 1% by mass based on the total mass (100% by mass) of the gelled food composition. be.
Examples of the organic acid include acetic acid, citric acid, malic acid, fumaric acid, tartaric acid, gluconic acid, adipic acid, succinic acid, lactic acid and the like.
Further, it may contain a taste component such as cocoa powder, coconut powder, green tea powder, vegetable puree, fruit puree and the like.

The gelled food composition according to one form further contains (e1) an organic acid in addition to the above components (A) to (D). The content of the organic acid is not particularly limited as long as it does not impair the effect of the present invention, but for example, it is 1 to 3% by mass (preferably) based on the total mass (100% by mass) of the gelled food composition. It is preferable to contain 1 to 2% by mass) of an organic acid. Above all, it is preferable to contain acetic acid as the organic acid. The organic acid may be mixed with water of the above component (B) in advance and added to the composition in the form of an aqueous solution. In one embodiment, the content of the fat and oil of the component (A) is 50 to 88% by mass, and the content of the (e1) organic acid is 1 based on the total mass (100% by mass) of the gelled food composition. It can be up to 3% by mass. In one embodiment, the content of fats and oils of the component (A) is 70 to 88% by mass, and the content of (e1) organic acid is 1 based on the total mass (100% by mass) of the gelled food composition. It can be up to 2% by mass.

The gelled food composition according to one form is a homogeneous gel-like substance and is suitable for feeding. In the present specification, the "homogeneous gel" means a gelled state of a homogeneous emulsion of oil and water, and the "heterogeneous gel" means an emulsion of water and a part of oil. Is gelled and the remaining oil is separated, or only the water is gelled and the oil is separated.

The gel-like food composition according to one form preferably has a calorie (calorie) of 450 kcal / 100 g or more, and more preferably 500 kcal / 100 g or more. It is more preferable that the calorie is 600 kcal / 100 g or more from the viewpoint of obtaining sufficient nutrition with a small meal. The upper limit of calories is not particularly specified, but from the viewpoint of ease of eating, it is preferably 850 kcal / 100 g or less, and more preferably 800 kcal / 100 g or less. The calories are measured according to the modified atwater method described in the third column of the attached table 1 of the nutrition labeling standard.

<Manufacturing method of gel-like food composition>
The gelled food composition according to one form can be produced, for example, by mixing each component constituting the composition. The order of addition and the method of addition of each component are not particularly limited.
For example, it can be produced by a method including the following steps 1 and 2, and if necessary, step 3.
Step 1: To prepare an O / W type emulsion by mixing (A) fats and oils, (B) water, (C) emulsifier, and (E) other components as necessary.
Step 2: Mixing the (D) gelling agent with the above O / W type emulsion,
Optional step 3: Further mix (A) fats and oils with the above mixed solution.
Preferred embodiments of the components (A) to (E) are the same as those described in the above <Gel-like food composition>.

In the production method of the present embodiment, by using the above-mentioned gelling agent, a high content of fats and oils can be stabilized with a small amount of water, whereby a homogeneous gel-like product can be obtained.

Hereinafter, each step will be described. The amount (parts by mass) of each component (A) to (D) added is based on the final mass (100 parts by mass) of the gelled food composition, and each component (A) to (D) and each component (D) are prepared by the above steps. A gelled food composition (100 parts by mass) containing the component (E) is obtained, if necessary.

(Step 1)
First, (A) fat and oil, (B) water, and (C) emulsifier are mixed to prepare an O / W type emulsion. The order of addition of the components (A) to (C) is not particularly limited. Preferably, in terms of solubility, (B) water is previously added with (C) an emulsifier to dissolve it, and the obtained solution is stirred at 10 to 40 ° C. or by using a mixing means, and the rotation speed is about 500 to 1, It is preferable to add (A) fats and oils while stirring at 000 rpm. Further, the mixing method is not particularly limited as long as it is a method for obtaining a homogeneous O / W type emulsion. For example, the mixture is emulsified by stirring at 10 to 40 ° C. (preferably 15 to 30 ° C.) at a rotation speed of about 500 to 1,000 rpm and a stirring time of about 5 to 60 minutes using a stirring or mixing means. The timing of addition of the arbitrary component (E) is also not particularly limited.

(A) As for the amount of fats and oils added, the total amount of fats and oils contained in the gelled food composition (for example, 50 to 88 parts by mass) may be added in step 1. Alternatively, in step 1, a part of the fat and oil contained in the gelled food composition (for example, 10 to 50 parts by mass) may be added, and in step 3, the rest of the fat and oil may be further mixed.

The amount of (B) water and (C) emulsifier added is determined according to the content of fats and oils, and may be any amount as long as a stable O / W type emulsion can be obtained. Specifically, the amount of water added (B) is 11 to 49 parts by mass, preferably 11 to 40 parts by mass, more preferably 12 to 30 parts by mass, and further preferably 13 to 25 parts by mass. (C) The amount of the emulsifier added is 0.05 to 5 parts by mass, preferably 0.1 to 3 parts by mass, and more preferably 0.3 to 1 part by mass.

(Step 2)
Next, the (D) gelling agent is mixed with the O / W type emulsion obtained in step 1. By adding a gelling agent, O / W type emulsification of fats and oils can be further stabilized.
The amount of the gelling agent added may be any amount as long as a homogeneous gel-like substance can be obtained. Specifically, it is 0.15 to 0.5 parts by mass. If it exceeds 0.5 parts by mass, the blending amount of other components (for example, fats and oils and additives) is limited, it becomes difficult to contain the fats and oils in a high blending amount, and the workability is deteriorated due to the increase in viscosity. Is not preferable. If it is less than 0.15 parts by mass, gelation may be insufficient. The amount of the gelling agent added is preferably 0.15 to 0.5 parts by mass, more preferably 0.2 to 0.4 parts by mass, in terms of stable gelation and ensuring workability.
In a preferred embodiment, the relationship between (B) water and (D) gelling agent satisfies the above formula (1) (more preferably, formula (1)'). By setting the ratio of the (D) gelling agent to (B) water in a specific range, a high content of fats and oils can be stabilized with a small amount of water, and a homogeneous gel-like substance can be obtained.

The O / W type emulsion can be stabilized by mixing after adding the gelling agent. The mixing method is not particularly limited, but for example, at 10 to 40 ° C. (preferably 15 to 30 ° C.), the rotation speed is about 500 to 1,000 rpm, and the stirring time is about 5 to 60 minutes by stirring or using a mixing means. Stir to stabilize emulsification. It is preferable to mix them so as not to cause foaming.

(Step 3)
Step 3 is an arbitrary step. As described above, the balance of the oil and fat (A) may be further mixed with the mixed solution obtained in the above step 2.
The amount of the additional (A) fat and oil added may be determined according to the desired fat and oil content. Specifically, it is 10 to 75 parts by mass, preferably 20 to 70 parts by mass, and more preferably 30 to 60 parts by mass. As described above, the additional fats and oils can be mixed with the stable O / W type emulsion obtained in the above step 2 to obtain a stable gel-like product in which the fats and oils having a high content are uniformly dispersed. .. It is preferable to add the additional fat and oil gradually while stirring the O / W type emulsion from the viewpoint of maintaining the stability of the emulsified state. Stirring is preferably mixed so as not to cause foaming, for example, using a stirring or mixing means with mild conditions such as using a spatula, gradually (at a low speed) with a stirring time of about 5 to 30 minutes. Stir.

Subsequently, the mixed solution obtained in the above step 2 or step 3 is gelled. The gelation method is not particularly limited, and examples thereof include a method in which the mixed solution obtained above is homogenized while being heated at a temperature equal to or higher than the gelation start temperature, and then cooled as necessary.
The heating temperature is a high temperature equal to or higher than the gelation start temperature, for example, 85 ° C. or higher, preferably 95 ° C. or higher. The upper limit is not particularly limited, but is usually 100 ° C. or lower in order to prevent the emulsified state from collapsing due to high temperature. The heating time is, for example, 1 to 60 minutes. The cooling temperature for cooling is not particularly limited, and is room temperature, preferably 10 ° C. or lower. The viscosity decreases with heating, but it gels when cooled. In particular, when it is heated to 85 ° C. or higher and cooled to 10 ° C. or lower again, a gel-like product having a higher degree of gelation can be obtained.

In addition, in order to prevent the oxidation of fats and oils, at least one of the above steps 1 to 3 may be performed, for example, in a nitrogen atmosphere.
According to the above method, it is possible to obtain a homogeneous gel-like product containing a high content of fats and oils with a small amount of gelling agent.

The gelled food composition according to one form may be subjected to pH adjustment treatment and / or heat sterilization treatment in order to prevent deterioration of quality such as texture and physical properties. Such a gel-like food composition can be suitably used as a food composition for storage at room temperature.
The pH of the gelled food composition according to one form is, for example, 4.5 to 8. When the pH is in the above range, even if the medium-chain fatty acid content is high, postprandial discomfort can be suppressed.

<Food>
The gel-like food composition according to one form is in a state of being gelled from a solid state to a semi-solid state (jelly-like, jam-like). In the present specification, the gel-like state has a three-dimensional structure (a state in which polymer chains form a three-dimensional network structure and water is immobilized (immobilized)) together with viscosity like jelly or jam. It means physical properties that have and have poor fluidity.
The gelled food composition according to one form can be eaten as it is as a gelled food. The gel-like food composition according to one form is in the form of a gel (jelly-like, jam-like) and can be comfortably eaten in spite of its high oil and fat content. Examples of gelled foods preferably include jelly foods, jelly beverages, gummies, bavarois, puddings, mousses, jams, nutritional supplements, liquid foods and the like.

Further, the food may be a food containing the gelled food composition according to one form. For example, the gelled food composition is mixed with other food ingredients to mix yogurt, coffee, tea, green tea, cocoa, juice powder, juice, soy milk, raw milk, processed milk, lactic acid bacteria beverage, calcium-enriched beverage, dietary fiber-containing beverage. Beverages such as coffee whitener, whipping cream, custard cream, soft cream and other dairy products, bread, soup, stew, sauce, sauce, dressing, kneaded spicy, kneaded wasabi and other liquid dishes, seasonings, fruits It may be a sauce, processed fruit meat products such as fruit preparations, liquid foods, gel foods such as jelly and pudding, liquid or pasty supplements, and liquid or pasty pet foods.

Since the gelled food composition according to one form or the food containing the gel-like food composition contains a high proportion of fats and oils, the amount of heat per unit mass is large, and sufficient energy can be replenished by feeding a small amount. Therefore, the gelled food composition according to one form or a food containing the same can be used for energy supply, recovery of malnutrition, and fortification of a care recipient or a patient who has a thin diet and is undernourished.
In addition, the energy for people with dysphagia is adjusted so that the gel-like food composition according to one form or the food containing the gel-like food composition has a viscosity and shape (for example, plate-like or stick-like) so that it can smoothly pass through the pharynx and be easily swallowed. It may be used for replenishment.
The gelled food composition according to one form or a food containing the same can be used for feeding healthy mammals including humans. The gelled food composition according to one form or a food containing the same is suitably used for providing an energy source in a situation requiring a large amount of rapid energy supply. The gelled food composition according to one form or a food containing the same may be a functional food.

One embodiment relates to a method of replenishing energy in a required subject, comprising ingesting a food containing the gelled food composition. As used herein, the term "subject" refers to an animal. For example, the food of the embodiment can be fed to a mammal. Mammals (targets) to be fed include, for example, humans, domestic animals such as cows, horses, sheep and goats, pet animals such as dogs and cats, and experimental animals such as mice, rats, guinea pigs and rabbits. However, it is not limited to these animals. In one embodiment, the subject can be a healthy mammal, including a human. In one embodiment, the subject can be a healthy human. In one embodiment, the subject may be a care recipient or a thin and undernourished patient.

<Manufacturing method of frozen food>
The frozen product according to one form can be produced by freezing the gel-like food composition according to one form or the food containing the gel-like food composition. In the freezing step according to one form, a gel-like food composition at room temperature (usually about 10 to 30 ° C.), which is a freezing target, or a food containing the gel-like food composition (hereinafter, simply abbreviated as "freezing target"). In some cases, it is preferable to blow cold air at a low temperature (for example, −45 ° C. or higher and −18 ° C. or lower; the same applies hereinafter), or place the object to be frozen in a low temperature environment to freeze it. If the freezing temperature (the temperature of the cold air blown onto the object to be frozen or the temperature in the environment where the object to be frozen is placed) is too low (for example, less than -45 ° C), the freezing temperature will increase the growth of oil crystals depending on the type of oil. There is a high possibility that the temperature will be easy, and in that case, the emulsification will be destroyed. Therefore, when the frozen food is returned to room temperature (after thawing), the degreasing rate exceeds, for example, 15%, and as a result, In some cases, the original texture and flavor of the composition before freezing or the food containing the composition may be impaired. On the contrary, if the freezing temperature is too high (for example, over -18 ° C), the growth of ice crystals tends to proceed, so that the gel structure may be destroyed and the significance of freezing (improving the shelf life) cannot be achieved. There is a fear. The freezing temperature is preferably −25 ° C. or lower, more preferably −28 ° C. or lower.
As the freezing method, either slow freezing or quick freezing can be adopted, but quick freezing is preferable. Quick freezing literally means freezing the object to be frozen quickly. Specifically, for example, the object to be frozen can be frozen in the shortest possible time (about 30 minutes to 1 hour). By performing quick freezing, in addition to being expected to improve the productivity of frozen products, the degree of growth of ice crystals in the aqueous phase to be cooled and oil crystals in the oil phase (high content) can be suppressed, and as a result. , Improvement of oil release resistance after thawing can be expected. Further, when quick freezing is performed, it is possible to contribute to the improvement of oil separation resistance after thawing by performing quick freezing at a lower temperature (for example, −40 ° C. than −23 ° C.).

The freezing period (hours) is not uniform depending on the oil / fat concentration in the gel-like food composition and the freezing temperature, but can be, for example, 10 hours or more and 100 hours or less, preferably 10 hours or more and 84 hours or less. Even if the freezing temperature is appropriate, if the freezing period is too short, the inconvenience (mentioned above) that occurs when the freezing temperature is too high may occur. Further, even if the freezing temperature is appropriate, if the freezing period is too long, the inconvenience (mentioned above) that occurs when the freezing temperature is too low may occur. The freezing period referred to here has a meaning not only as a period as a freezing condition but also as a storage period until thawing (use). In addition, the freezing period referred to here is a storage period when a frozen product placed in an environment slightly higher than the freezing temperature (mentioned above) according to one form (for example, around -18 ° C) is stored for a long period of about 1 year. There is also a meaning of.

<Thawed frozen food>
As a method for thawing a frozen product according to one form, natural thawing by leaving it at room temperature, thawing in a refrigerator left overnight to overnight, thawing with running water at room temperature such as tap water, and the like can be adopted.

The present invention will be described in more detail with reference to the following experimental examples (including Examples and Comparative Examples), but the present invention is not limited to these Examples. In the experimental examples, unless otherwise specified, "%" and "parts" indicate "mass%" and "parts by mass" based on the mass standard. The "room temperature" in the following experimental examples and production examples usually indicates about 10 to 30 ° C.

1. 1. [Material used]
<Ingredient (A): fats and oils>
A1: -17.7 ° C olive oil (constituent fatty acids: palmitic acid (16: 0), palmitoleic acid (16: 1), stearic acid (18: 0), oleic acid (18: 1), linoleic acid (18: 1) 2), α-linolenic acid (18: 3), arachidic acid (20: 0), eicosenoic acid (20: 1)), trade name: Nisshin light olive oil (manufactured by Nisshin Oillio Group Co., Ltd.) Energy per gram is 9 kcal)
-A2: -16.0 ° C corn oil (constituent fatty acids: palmitic acid, palmitreic acid, stearic acid, oleic acid, linoleic acid, α-linolenic acid, arachidic acid, eikosenoic acid), trade name: germ blessing corn oil ( Made by J Oil Mills Co., Ltd. Energy per gram is 9 kcal)
-A3: -13.9 ° C soybean oil (constituent fatty acids: palmitic acid, stearic acid, oleic acid, linoleic acid, α-linolenic acid, arachidic acid, eicosenoic acid, behenic acid (22: 0)), trade name: Koku Toumami soybean oil (manufactured by J Oil Mills Co., Ltd., energy per gram is 9 kcal)
A4: -12.8 ° C cotton seed oil (constitutive fatty acid: myristic acid (14: 0), palmitic acid, palmitoleic acid, stearic acid, oleic acid, linolenic acid, α-linolenic acid, nonadecenoic acid (19: 1), arachidic acid Acid, eicosenoic acid, behenic acid), trade name: Nisshin cotton seed oil (manufactured by Nisshin Oillio Group Co., Ltd., energy per gram is 9 kcal)
-A5: -9.0 ° C Rice oil (constituent fatty acids: myristic acid, palmitic acid, palmitoleic acid, stearic acid, oleic acid, linoleic acid, α-linolenic acid, arachidic acid, eicosenoic acid, behenic acid, lignoceric acid (24) : 0)), Product name: Healthy rice bran oil (manufactured by J Oil Mills Co., Ltd., energy per gram is 9 kcal)

<Ingredient (B): water>
・ B1: Ion-exchanged water

<Component (C): Emulsifier>
-C1: Polyglycerin fatty acid ester (decaglycerin monostearate), trade name: Sunsoft Q-18SW (manufactured by Taiyo Kagaku Co., Ltd.)

<Component (D): Gelling agent>
・ D1: Xanthan gum, trade name: Neosoft XR (manufactured by Taiyo Kagaku Co., Ltd.)
-D2: Locust bean gum, trade name: CESALPINIA L. B. GLN-1 / 200 (manufactured by Tate & Lyle)

2. 2. [Jelly composition]
<Manufacturing>
The jelly composition of each experimental example was prepared by the following method.
(1) Put (B) water and (C) emulsifier in a plastic container, and stir and dissolve using a stirrer (Three One Motor, manufactured by Shinto Kagaku Co., Ltd.) while heating at about 60 ° C. 10 % Emulsifier solution was obtained.
(2) Ion-exchanged water was added to the 10% emulsifier solution, and the mixture was stirred at 1,300 rpm for 5 minutes using a three-one motor.
(3) Addition of ion-exchanged water ・ After stirring was completed, the warmed fats and oils (A) shown in Table 1 were added little by little while stirring.
(4) After the addition of the fat and oil was completed, the mixture was stirred at 1,300 rpm for 5 minutes using a three-one motor to obtain an O / W type emulsion.
(5) The gelling agent (D) produced by mixing each component in advance with the formulation shown in Table 1 was added to the O / W type emulsion, and the mixture was stirred at 1,300 rpm for 5 minutes using a three-one motor. ..
(6) After the addition and stirring of the gelling agent were completed, the mixture was heated in a hot water bath at 95 ° C. for 7.5 minutes. after that,
(7) 70 g of the obtained liquid is filled in each of two cups (120 ml capacity), and then,
(8) The jelly composition was completed by cooling to 10 ° C. or lower and removing the rough heat.
The steps (2) to (5) were carried out in a hot water bath at 51 ° C.

<Evaluation 1>
The jelly compositions obtained in each experimental example were used to evaluate gel formation (stability), emulsification degree, and gelation degree.

1-1. Gel formation (stability)
The state of the gel was visually confirmed during the production of the jelly composition and after completion, and evaluated according to the following evaluation criteria.
<Evaluation criteria>
◯: A homogeneous gel was formed.
X: Ingredients separated during production and did not form a homogeneous gel.

1-2. Degree of emulsification The degree of emulsification was visually confirmed during the production of the jelly composition and after completion, and evaluated according to the following evaluation criteria.
<Evaluation criteria>
4: Emulsified.
3: Oil droplets can be seen visually.
2: Oil droplets are large and translucent.
1: Separate and do not mix at all.

1-3. Degree of gelation The degree of gelation was visually confirmed during the production of the jelly composition and after completion, and evaluated according to the following evaluation criteria.
<Evaluation criteria>
◯: When taken out from the plastic container, it is solidified without fluidity.
Δ: When taken out from the plastic container, there is no fluidity, but it is slightly widened.
×: Does not solidify and has fluidity.

3. 3. [Frozen jelly composition]
<Manufacturing>
The jelly composition obtained in each experimental example was frozen at each temperature (-50 ° C, −40 ° C, −23 ° C) shown in Table 1. By freezing and storing at each temperature for each period (12 hours, 72 hours, 216 hours) shown in Table 1, a plurality of frozen jelly compositions were obtained for each experimental example.
Freezing at -50 ° C was performed using a low temperature constant temperature bath. Freezing at -40 ° C was performed by quick freezing using a quick freezer (small blast chiller, DBC-050, manufactured by Daiwa Cold Machinery Co., Ltd.). Freezing at -23 ° C was performed by slow freezing using the freezing room of a household refrigerator.

<Evaluation 2>
The frozen jelly composition obtained in each experimental example was allowed to stand in a constant temperature chamber at 25 ° C. for one day and naturally thawed. ), The texture and flavor were evaluated.

2-1. Oil resistance After thawing, the weight of the container containing the jelly composition was measured and determined as "total amount (g)". After thawing, the jelly composition was taken out from the container, and all the removed jelly composition after thawing was placed on a stainless steel colander and allowed to stand for 1 minute to separate the oil-removing part and the gel part. The weight of the oil-removing part that passed through the eyes of the colander was measured and used as the "oil-removing part weight (g)". Using the measured values of each experimental example, the oil release rate (%) was calculated by the following formula and evaluated according to the following criteria.
[a formula]
Oil removal rate (%) = (oil removal part weight (g) / (total amount (g) -container weight (g))) x 100
<Evaluation criteria>
◎ ◎: Oil release rate is 1% or less ◎: Oil release rate is more than 1% and 5% or less ○: Oil release rate is more than 5% and 15% or less ×: Oil release rate is more than 15% and 30% or less XX: Release Oil rate is over 30%

2-2. Texture / Flavor The texture / flavor of the post-thawed jelly composition was evaluated by having 10 trained panelists (5 males and 5 females) eat the post-thawed jelly composition according to the following criteria. The evaluation was made by averaging each evaluation of 10 people.
<Evaluation criteria>
⊚: No difference in texture and flavor is felt compared to the jelly composition before freezing (same before and after cold thawing).
〇: Compared to the jelly composition before freezing, there is a slight difference in texture and flavor.
×: Compared to the jelly composition before freezing, the difference in texture and flavor is strongly felt, and hesitate to eat.

Table 1 also shows the composition of the jelly composition and the evaluation results. In Table 1, the numerical values of the components (A), (B), (C), and (D) represent the parts by mass based on the total amount (100 parts by mass) of the jelly composition, and the freezing conditions in the evaluation column 2. Represents the freezing conditions of the frozen jelly composition, which is the precursor of the evaluated post-thawed jelly composition.

Further, FIGS. 1 and 2 show photographs of the post-thawed jelly composition obtained in Experimental Example 5 (freezing condition: -23 ° C., 12h) and Experimental Example 1 (freezing condition: same as Experimental Example 5). In the post-thawed jelly composition of Experimental Example 5 (corresponding to Example) shown in FIG. 1, it is confirmed that the entire jelly is composed of a gel composed of a homogeneous emulsion of oil and water. On the other hand, in the jelly composition after thawing of Experimental Example 1 (corresponding to Comparative Example), an oil separation layer (transparent part in the photograph) is present at the upper part, and water and a part of the oil are gelled, and the rest is left. It is confirmed that the oil is separated.

From Table 1 and FIGS. 1 and 2 above, when a fat or oil having a coagulation start temperature of -17 ° C or higher is used as the fat or oil to be blended at a high content (Experimental Examples 2 to 5), the coagulation start temperature is -17 ° C. It is confirmed that a jelly having excellent cold-thaw stability was obtained as compared with the case where a lower fat and oil was used (Experimental Example 1).
The reason why the cold-thaw stability of the jelly composition after thawing of Experimental Example 1 (corresponding to Comparative Example) was lowered was that oil crystals grew due to slow freezing (the emulsification was destroyed because the oil droplets coalesced). ,it is conceivable that. The pre-freezing jelly composition (Experimental Example 1) using oils and fats whose solidification start temperature is lower than -17 ° C can be frozen at any freezing temperature (-23 ° C, -40 ° C, -50 ° C). Since these freezing temperatures are the temperatures at which oil and fat crystals grow (oil droplets coalesce and emulsification is destroyed), it is considered that the cold thawing stability does not improve.

According to Table 1, in a single freezing time, the cold thawing stability (oil resistance) tends to improve as the freezing temperature is lowered. Referring to the column of Experimental Example 4, the cold thawing stability is × when the freezing temperature is -23 ° C, ○ when the freezing temperature is -40 ° C, and ⊚ when the freezing temperature is -50 ° C, and is improved as the freezing temperature is lowered. .. Experimental Examples 2 and 5 have the same tendency. Experimental Example 3 is taken as an exception.
Referring to the column of Experimental Example 5, at each freezing temperature (-23 ° C, -40 ° C, -50 ° C), there is no difference in cold thawing stability at the same freezing time of 12 hours (◎◎, ◎◎, ◎◎). On the other hand, at each freezing temperature, that is, at a single freezing temperature, the cold thawing stability tends to deteriorate as the freezing time increases. For example, looking at Experimental Example 5, when the freezing temperature is -23 ° C, the cold-thaw stability, which was ◎◎ after 12 hours of freezing, deteriorates to 〇 when it becomes 72 hours and × when it becomes 216 hours. ing. At -40 ° C, the cold-thaw stability, which was ◎◎ after freezing for 12 hours, has deteriorated to ◎ at 72 hours. The same applies to Experimental Examples 2 to 4.
The longer the freezing time, the greater the chance of exposure to cold conditions. Since the coagulation start temperature of all the fats and oils targeted in the experimental examples is lower than that of water, long-term exposure to low temperatures promotes the growth of fats and oil crystals in the subject to be frozen and destroys the emulsification. I think this is the reason why the cold thawing stability deteriorates as the freezing time increases when the freezing temperature is constant.

Claims (5)

A frozen product obtained by freezing a gel-like food composition at room temperature.
The food composition has the following ingredients:
(A) Fats and oils 50-88% by mass;
(B) Water 11-49% by mass;
(C) Emulsifier 0.05 to 5% by mass; and (D) Gelling agent 0.15 to 0.5% by mass;
Including
The (D) gelling agent contains (d1) xanthan gum and (d2) locust bean gum, and the total content of the (d1) component and the (d2) component in the (D) component is 70% by mass or more,
A frozen product containing 90% by mass or more of fats and oils having a solidification start temperature of -17 ° C. or higher in 100% by mass of all (A) components. When a fat or oil with a solidification start temperature of -17 ° C or higher is used as a specific fat or oil,
The frozen product according to claim 1, wherein 90% by mass or more of all the specified fats and oils have a solidification start temperature of −10 ° C. or higher. A frozen product obtained by freezing a food containing a gelled food composition at room temperature before freezing the frozen product according to claim 1 or 2. When a gel-like food composition or a food containing the composition is targeted for freezing at room temperature, the frozen object is frozen by blowing cold air of −45 ° C. or higher and −18 ° C. or lower, or the frozen target is set to −45. The frozen product according to any one of claims 1 to 3, which has been frozen in an environment of ° C. or higher and -18 ° C. or lower. The frozen product according to claim 4, wherein the freezing period is 10 hours or more and 100 hours or less.

Images