JP2022101232A - Viscous food - Google Patents

Abstract

To provide a viscous food capable of achieving both stability and normal temperature-storability.SOLUTION: A viscous food is constituted so as to contain sugar, a gelatinizer and water, and to have a product sugar content of Brix 80 to 84% by mixing the gelatinizer with jelly strength and a mixing ratio of an extent to have creamy flowability at normal temperature, and bringing air in a fine foam shape with an amount bringing a specific gravity to 0.4 to 0.9. It is all right that the gelatinizer is gelatin, the jelly strength is 100 to 300 bloom, and a mixing ratio of the gelatinizer is 0.5 to 5%. It is also all right that thickening polysaccharide is not contained, albumen is mixed at a mixing ratio smaller than that of the gelatinizer in addition to the gelatinizer, and a water activity is 0.700 or less.SELECTED DRAWING: Figure 1

Description

The present disclosure relates to viscous foods.

For example, Japanese Patent Application Laid-Open No. 04-335861 describes marshmallow-like foods. Traditional marshmallow-like foods are usually solid.

Japanese Patent Application Laid-Open No. 04-335861

The inventor has been diligently researching viscous foods having creamy physical characteristics as a novel product different from existing solid viscous foods (solid marshmallows). In the process, the inventor has been conducting diligent research based on his own point of view of achieving both stability and normal temperature storage period at a level that meets the actual product specifications. If the stability is low, the creamy viscous food tends to separate into a liquid, so we want to control the stability to prevent this. On the other hand, by enabling storage at room temperature, the convenience of food storage is improved. Although the compatibility between stability and normal temperature storage period has extremely high technical value, there has been no technology that enables both.

The present disclosure provides a creamy viscous food that can achieve both stability and storage at room temperature.

We also want to improve the stability of creamy viscous foods so that they do not easily separate into liquid form. Improving stability is directly linked to the commercial value of creamy viscous foods, so it can be said to be an important issue by itself.

The present disclosure provides other creamy viscous foods with enhanced stability.

One aspect of a viscous food product contains sugar, a gelling agent, and water, and the gelling agent is blended at a jelly strength and a blending ratio to such an extent that it has creamy fluidity at room temperature, and has a specific gravity of 0.4. It was constructed so as to have a product sugar content of Brix 80 to 84% by embracing air in the form of fine bubbles in an amount of about 0.9.

Another aspect of the viscous food is a condition that the jelly strength is 200 bloom or more and a blending ratio of 0.5% or more and a condition that the blending ratio is 2.0% or more and the jelly strength is 100 bloom or more. A gelling agent formulated to satisfy any of these, water, syrup, and egg white, and air is embraced in the form of fine bubbles in an amount having a specific gravity of 0.4 to 0.9. Is.

According to the above aspect of the viscous food, stability and room temperature storage can be achieved at the same time by a novel technical idea of controlling the sugar content in a suitable range in the creamy viscous food.

According to the other aspect of the viscous food, the viscous food has a liquid content due to a novel technical idea of controlling the jelly strength and the blending ratio within a suitable range in the creamy viscous food. It is possible to increase the stability that is held without separating.

It is a table which shows an example of the formulation of a viscous food. It is a flow figure which shows an example of the manufacturing method of a viscous food. It is a compounding table of a viscous food of an example. It is a recipe of the viscous food of Example and other examples. It is a recipe of the viscous food of Example and other examples.

In the embodiment, a viscous food having creamy physical characteristics can be provided, and specifically, a cream marshmallow can be provided. Marshmallows can be made by adding a foaming agent to honey (liquid syrup) and mixing a certain amount of air. Nectar (liquid syrup) is made from sugar, such as sugar or starch syrup. The foaming agent is a gelling agent such as gelatin, a thickener, or the like. Cream marshmallow is a marshmallow with a creamy physical characteristic like whipped cream.

An example of a method for formulating and producing a viscous food according to an embodiment will be described with reference to FIGS. 1 and 2. The material A, the material B, and the material C shown in the table of FIG. 1 are prepared. The raw materials contained in each of the materials A to C and their blending ratios are as follows. Material A contains 57.3% starch syrup, 26.6% granulated sugar and 8.5% water. Material B contains 1.5% gelatin and 4.5% water. Material C contains 0.5% egg white and 1.0% fine white sugar. The material C may be, for example, a mixture of dried egg white and sugar. In addition to the materials A to C, 0.1% of fragrance is also blended.

An example of the manufacturing method of the embodiment will be described with reference to FIG. In the manufacturing method of FIG. 2, first, the material A is weighed (S100). The weighed material A is mixed (S101). Material A is boiled down by concentration and steam (S102, S103). This makes it possible to make honey (liquid syrup). Any material may be blended alone or in combination from powdery or liquid sugars, various starch saccharified products, sugars, molasses, sugar alcohols, or other sugars. The sugar content of the material A at this stage is also referred to as "sugar liquid sugar content". In the embodiment, honey (liquid syrup) is produced so that the sugar content of the sugar solution is, for example, Brix 70% or more or, for example, Brix 75 to 85%. For example, the material A may be boiled down until the sugar content of the sugar solution reaches about 84.5%.

Next, the material B is weighed and mixed, and when the gelatin is swollen, the gelatin is dissolved by boiling in hot water, and the material C is also weighed and mixed (step S104). From the material B, the hydrated gelatin is dissolved to form a gelatin solution. In this step S104, after the gelatin is dissolved, the material C is added to the gelatin after the dissolution and stirred. Add more fragrance to the stirred product and mix evenly.

Next, foaming is performed (S105). First, in step S105, the honey (liquid syrup) obtained in steps S102 and S103 is mixed with the materials B and C obtained in step S104 using a strainer (gelatin solution, a mixture of dried egg white and sugar, and a flavoring). ) Is added to obtain a mixed product in which they are mixed. This mixed product is foamed using a continuous mixer and whipped at the nozzle outlet until the specific density reaches 0.6. This causes the mixed product to embrace air in the form of fine bubbles. In the embodiment, the amount of air or the like is adjusted so as to embrace an amount of air such that the specific gravity of the viscous food is, for example, 0.4 to 0.9.

Next, the dough that encloses air in the form of fine bubbles passes through the nozzle and is filled in the container or packaging material. Specifically, the adjusted dough is filled into the container or bag from the nozzle (S106, S107). After filling, it passes through each of the weight measurement (S108), the heat seal (S109), the metal detector (S110), and the sorting step (S111), and is packed (S112).

According to the viscous food of the embodiment described above, by controlling the sugar content in the viscous food within a suitable range, both stability and normal temperature storage period can be achieved.

The sugar content of the viscous food after completion is also referred to as "product sugar content". In the embodiment, the viscous food is constructed so that the product sugar content is Brix 80 to 84% as an example and the water activity is 0.700 or less. A certain length of best-by date (for example, 150 days) is realized under normal temperature storage conditions while maintaining the creamy physical characteristics. As described above, there is an advantage that the product can be stored in a stable state for a long period of time even under normal temperature storage conditions.

In the embodiment, the gelatin blending amount is set to 1.5% as an example, and the specific gravity is adjusted. As a result, by stably holding the embraced air bubbles, it is possible to stabilize the physical characteristics so that the cream-like physical properties are not too hard and the syrup does not separate.

In the embodiment, since the jelly strength of gelatin is controlled in a suitable range, there is also a feature that the texture is adjusted to be easy to handle when the product is filled in a piping bag form or the like.

In the embodiment, by blending 0.5% of egg white as an example, the baking color after baking can be easily obtained. The surface can be browned to make it crispy, and the inside can be made to melt. This expands the range of arrangements when using viscous foods.

The viscous food of the embodiment also has a feature suitable for the usage form of squeezing from a piping bag. The viscous food of the embodiment may be provided as a "pastry bag-filled cream marshmallow" filled in a piping bag. The viscous food of the embodiment may be squeezed out on the food or beverage, and toppings and decorations can be made. Foods topped with cream marshmallows or beverages topped with cream marshmallows may be provided. In addition, the viscous food of the embodiment is also characterized by having stickiness. By providing a sticky viscous food between the foodstuffs, the viscous foods may adhere a plurality of foodstuffs to each other like an adhesive.

Although the specific compounding ratio (% by weight) of each raw material is shown in FIG. 1, the embodiment is not limited to this, and the compounding ratio may be variously adjusted as a modification. For example, each compounding ratio may be adjusted within the range described below. Regarding the material A, starch syrup may be 50 to 70% as an example, and granulated sugar may be 25 to 35% as an example. Regarding the material B, gelatin may be 0.5 to 5% as an example. Regarding the material C, egg white (for example, dried egg white) may be 0.5 to 5% as an example, and sugar (fine white sugar) may be 0.5 to 5% as an example. The fragrance may be less than 1% as an example. Colorants may be added as needed. Water may be 15 to 50% as an example. The viscous food of the embodiment is composed of liquid syrup, gelatin, egg white and, for example, 15-25% by weight of water. In the embodiment and the modified example thereof, it is possible to realize a best-by date of a certain length under normal temperature storage without losing the creamy physical characteristics even though the food contains air. For example, a best-by date such as 150 days can be realized.

In addition, variations such as other specific formulations will be described later as examples together with FIGS. 3 to 5.

Next, each component constituting the viscous food of the embodiment will be described. The viscous food of the embodiment has various functions, some of which are "normal temperature storage", "stability (non-separable)", "handling", "creamy physical characteristics" and "". The explanation will be given with particular attention to "burning coloring". The stability can be said to be non-separable, in which the viscous food is difficult to separate into a syrup. Creamy physical properties are also associated with stickiness.

(Carbohydrate and sugar content)
One of the features of the embodiment is that the sugar content is controlled in a suitable range in the viscous food. This control of sugar content can particularly improve "normal temperature storage" and also affects "stability (non-separability)" and "baking coloring". When the sugar content is high, it is easy to reduce the amount of water, so that it is easy to lower the water activity and there is an advantage that the storage stability is improved. Since the power to maintain foaming works by the syrup sugar content and the gelling power of the gelling agent, there is an advantage that "stability (non-separability)" is easily improved by increasing the sugar content. When the sugar content is high, it is easy to reduce the amount of water, so it has the advantage of synergizing with egg white and making it easy to brown.

The embodiment provides a unique finding that by controlling the product sugar content of a viscous food to a reasonably high value, it is possible to extend the shelf life at room temperature while maintaining the creamy physical characteristics. .. For that purpose, the sugar liquid sugar content may be, for example, Brix 70% or more, the sugar liquid sugar content may be about Brix 75 to 85%, or the product sugar content may be, for example, Brix 80 to 84% at the production stage.

By controlling the sugar content within a predetermined range defined by the Brix value, it is possible to obtain a normal temperature storage period while supporting bubbles so as to facilitate the acquisition of creamy physical properties. Excellent technology that can achieve both stability and normal temperature storage period is provided. Since it can be stored at room temperature, it does not need to be stored in a refrigerator or frozen, and has dramatically excellent advantages in terms of storage stability, distribution, and various other aspects.

Carbohydrates include monosaccharides such as glucose, fructose, galactose, and mannose, disaccharides such as sucrose (sucrose), maltose, and trehalose, polysaccharides such as oligosaccharides, dextrin, and water candy, martitol, erythritol, and xylitol. , Sugar alcohols such as lactitol and sorbitol, and isomerized sugars. These may be used alone or in combination of two or more. Among these, powdered ones containing sucrose as a main component may be used, and examples thereof include sugars such as granulated sugar and white sugar. Further, trehalose, starch syrup and the like can be preferably used in combination with sugar, and sugar and trehalose may be combined from the viewpoint of improving the crispness of marshmallows. Sugar and starch syrup may be combined from the viewpoint of improving the fluidity of the marshmallow dough.

(Water activity)
In the embodiment, the water activity is suppressed to 0.7 or less (more specifically, 0.700 or less). By keeping the water activity low, it is expected that the storage stability under normal temperature storage will be improved. In particular, by satisfying the criteria of water activity of 0.700 or less in addition to the criteria of product sugar content described above, there is an advantage that a certain length of best-by date (for example, 150 days) can be more reliably realized. Although the lower limit of water activity is not specified here, any lower limit of 0.7 or less or 0.6 or less may be set as long as the viscous food has creamy physical characteristics. ..

(Gelting agent as a foaming agent)
In the embodiment, as an example, gelatin, which is one of the gelling agents, is used as a foaming agent.

One of the features of the embodiment is that gelatin, which is a raw material, is adjusted to an appropriate blending amount and an appropriate specific density. Depending on the blending amount and specific gravity of gelatin, the bubbles that are embraced are stably held, and the cream-like physical properties are satisfactorily formed. The numerical range of the gelatin content may be 0.5 to 5%, for example 0.5 to 1.5%, for example 2.5 to 4.0%, or for example about 3%. May be.

As an example, the lower limit of the numerical range regarding the jelly strength and the blending ratio may be the following conditions. The "first condition" that the jelly strength is 200 bloom or more and the gelling agent blending ratio is 0.5% or more, and the "first condition" that the gelling agent blending ratio is 2.0% or more and the jelly strength is 100 bloom or more. The viscous food may be constructed so as to satisfy any one of the "second condition". According to the first condition, since gelatin has a certain degree of hardness or more, there is an advantage that the lower limit of the blending ratio can be set to a certain degree. On the other hand, according to the second condition, since the blending ratio is increased to some extent or more, there is an advantage that the jelly strength may be relatively low. Satisfying either the first condition or the second condition has the advantage of ensuring stability.

As an example, the upper limit of the numerical range regarding the jelly strength and the blending ratio may be the following conditions. The viscous food may be constructed so as to satisfy at least one of the "third condition" that the blending ratio of the gelling agent is 5% or less and the "fourth condition" that the jelly strength is 300 bloom or less. If the amount of the gelling agent is too large as in the third condition, or if the jelly strength is too high as in the fourth condition, the physical characteristics tend to be sloppy or it becomes difficult to spread the viscous food. There's a problem. By satisfying at least one of the third condition and the fourth condition, such a problem can be suppressed.

There is also a feature that the jelly strength of gelatin is preferred. By controlling the jelly strength of gelatin within a suitable range, there is an advantage that the texture is adjusted to be easy to handle when a viscous food is filled in a piping bag form or the like. The jelly strength of gelatin may be, for example, 250 blooms or 300 blooms instead of 200 blooms. Here, the jelly strength is a quality standard for gelatin and can be measured by a measuring method defined in Japanese Industrial Standards JIS K6503: 2001.

Each of the gelling agent blending amount (here, the gelatin blending amount) and the jelly strength have a dominant influence on "stability" and also have a strong influence on "handlerability" and "creamy physical properties". By implementing one or both of the gelling agent blending amount control and the jelly strength control, there is an advantage that each of the above functions can be easily enhanced.

If the jelly strength is high, the amount of the gelling agent compounded can be reduced, but there is a drawback that the physical characteristics of the viscous food become sloppy and it becomes difficult to spread the jelly. On the other hand, if the jelly strength is low, it becomes easy to flow (the fluidity is too high), and there is a drawback that it is difficult to obtain shape retention. By defining both the numerical range of the jelly strength and the numerical range of the amount of the gelling agent, there is an advantage that it is easy to achieve both physical properties, ease of spreading, and shape retention.

The gelling agent is not limited to gelatin and may be replaced with other gelling agents. Instead of gelatin, for example, two or more of gelatin, agar and collagen peptide may be combined.

By controlling the jelly strength and the gelling agent blending ratio, suitable selection and blending of gelatin can be realized, and suitable physical properties can be obtained for handling as a creamy marshmallow. This makes it possible to provide a viscous food in the form of being filled in a piping bag and squeeze it out of the piping bag.

Gelatin has the following advantages over other gelling agents such as agar and collagen peptide. The first advantage is less syrup separation. The second advantage is that it can be manufactured at a low temperature (30-60 ° C.). The third advantage is that gelatin has a foaming power by itself. The superiority of the viscous food in the examples can be grasped from the comparison with the other examples 1 and 2.

The characteristics of agar are as follows. The first feature is that the surface of agar is easy to dry and forms a hard film. The second feature is that heating is required at the time of melting, but spills are likely to occur. The third feature is that it is difficult to make white cream because the material is brown.

(Hugging air, specific density)
The specific gravity of the viscous food will be described. When the density becomes lighter (that is, when the density becomes smaller), the viscous food becomes closer to solid. In other words, it loses its fluidity and becomes as hard as solid marshmallows. For example, when the specific density is about 0.3, the hardness is about the same as that of solid marshmallows, so that the characteristics of cream marshmallows are lost. On the contrary, when the specific gravity becomes too heavy, it does not contain air and approaches a viscous liquid having fluidity. In this way, in viscous foods, the specific density strongly affects the "creamy physical properties", and in addition, it also has an effect on "stability (non-separability)" and has a certain effect on "handleability". Have. By controlling the specific gravity, the creamy physical properties can be improved. Therefore, an amount of air having a specific gravity of 0.4 to 0.9 of the viscous food may be embraced in the form of fine bubbles. Further, by mixing a large number of bubbles (for example, a specific gravity of 0.200 to 0.350 may be used) to perform gelation, there is an advantage that shape retention as a marshmallow can be easily obtained.

(Egg white)
There is also a feature that egg white is used as a raw material not for the purpose of foaming but for coloring. However, if the amount of egg white is increased too much, the viscous food tends to become hard. Therefore, in the embodiment, the blending amount of egg white is suppressed to a blending amount of less than or equal to or smaller than the blending amount of the gelling agent. In embodiments, egg whites are treated as ancillary and additional ingredients.

The advantage of adding a small amount of egg white is that it can be easily browned. The baked color can be easily applied after baking, and the sticky marshmallow-like texture and the crispy texture on the surface can be maintained even after baking. Utilizing this characteristic, there is an advantage that the range of arrangements when using food is widened. When baked, it can be combined with various ingredients by browning it without melting and leaving it unbaked. The larger the amount of egg white, the easier it is to brown.

Examples 1 to 8 and other examples 1 to 7 will be described with reference to FIGS. 3 to 5. The raw material names and model numbers used are as follows.

For the preparation of sugar (liquid syrup), "syrup: high maltose M65-75 (Japan Corn Starch Co., Ltd.)" was used.

The following four were used as gelling agents (gelatin).
(1) Gelatin BCN100N (Nitta Gelatin Co., Ltd.) Jelly strength 100 bloom (2) Gelatin BCN150S (Nitta Gelatin Co., Ltd.) Jelly strength 150 bloom (3) Gelatin AP200 (Nitta Gelatin Co., Ltd.) Jelly strength 200 bloom (4) ) Gelatin EM250R (Nitta Gelatin Co., Ltd.) Jelly strength 250 Bloom

"Dried egg white W type (Kewpie Egg Corporation)" was used as the egg white. As a pH adjuster, "L-potassium hydrogen tartrate (Hachiho Shokai Co., Ltd.)" was used. The following are used for thickening polysaccharides and the like. "Le Canten Ultra (registered trademark) (Ina Food Industry Co., Ltd.)" is used as agar. "XK-N617 (tentative number) (Nitta Gelatin Co., Ltd.)" is used as a guar gum preparation. "HBC-P20 (Nitta Gelatin Co., Ltd.)" is used as the collagen peptide.

In the examples, the measurement method of each parameter is as follows. The Brix value of the sugar content (specifically, the sugar content of the sugar solution and the sugar content of the product) is measured by an Abbe refractometer NAR-1T (Atago Co., Ltd.). The jelly strength (bloom value) of gelatin is measured based on JISK6503-2001 and is often measured by the gelatin manufacturer. The specific gravity is measured by filling a cup having a volume of 200 ml with a creamy viscous food, measuring the weight, and measuring the weight ratio with 200 ml of water. The water activity is measured by a portable water activity measuring device (product name: LabwShift-aw: Novacina)) or measured by an external analysis institution.

Five evaluation items are described in FIGS. 3 to 5. The evaluation items are "normal temperature storage", "stability (non-separability)", "handling property", "creamy physical properties", and "baking coloring".

"Room temperature storage", "creamy physical characteristics", and "baking coloring" are given a two-grade evaluation of good (○) and unacceptable (×), respectively.

"Stability (non-separability)" and "handleability" are each given a four-grade evaluation. The details are as follows.

<Stability (non-separability)>
Regarding the stability, those that did not separate even after 150 days were described as "150 days allowed". Those that did not separate even after 100 days were entered as "100 days allowed". Those that did not separate even after 50 days were entered as "50 days allowed". Those with separation after less than 50 days are entered as "less than 50 days".

<Handling>
"◎" is an evaluation that it can be easily squeezed out. "○" is an evaluation that it can be squeezed out. "△" is an evaluation that it can be squeezed out by applying force. "X" is an evaluation that it cannot be squeezed out.

Example 1 of FIG. 3 corresponds to the embodiment in which the compounding ratio is shown in FIG. At least the viscous foods described in Examples 1 to 5 contain sugar, a gelling agent, and water, and the gelling agent has a creamy fluidity at room temperature (for example, 15 to 25 ° C.). It is constructed to have a product sugar content of Brix 75 to 85% by blending with jelly strength and blending ratio, and enclosing air in the form of fine bubbles in an amount having a specific gravity of 0.4 to 0.9.

As will be understood from at least Examples 1 to 5, Example 7 and Example 8, the gelling agent is gelatin, the jelly strength is 100 to 300 [unit: bloom], and the formulation of the gelling agent. Viscous foods with a rate of 0.5-5% may be provided. This numerical range is an example, and the gelling agent may be blended at any jelly strength and any blending ratio to the extent that it has creamy fluidity at room temperature. In Example 3, 3.0% and 100 blooms are described, but according to the knowledge of the inventor of the present application, the gelling agent blending ratio at 100 blooms may be 2.0% or more, or 2.5%. It has been found that the above is also good. The numerical value that the blending ratio of the gelling agent is 2.0% or more under the second condition described in the embodiment is based on this finding.

Viscous foods that do not contain thickening polysaccharides may be provided, at least as described in Examples 1-5, 7 and 8. It is possible to provide a viscous food having stability that is difficult to separate into a liquid without adding a thickening polysaccharide. However, as a modification, the thickening polysaccharide may be additionally blended with the embodiment and Examples 1 to 5, Example 7 and Example 8. In addition, in another example 5, the example in which the thickening polysaccharide was added is described, but the gelatin compounding amount is a value of 0.3%. For example, the gelatin blending ratio is set to the same level as in Examples 1 to 5, Example 7 and Example 8 (that is, after blending more gelatin than in other Examples 5), and the thickening polysaccharide is additionally blended. May be provided as the viscous food according to the embodiment.

Even if a viscous food containing egg white in a smaller blending ratio than the gelling agent is provided separately from the gelling agent, at least as described in Examples 1 to 6 and Example 8. good. In Example 7 in which egg white is not blended, the evaluation of baking coloring is poor.

If the water activity is high, the storage stability of the food is lowered. However, as can be understood from other examples 6 to 7 in FIG. 5, when the water activity clearly exceeds 0.7, the storage stability at room temperature is maintained. Decreases. Therefore, by controlling the water activity of each of the above-mentioned viscous foods to 0.7 or less, there is an advantage that good room temperature storage can be ensured.

As can be seen from some examples, fine bubbles containing gelatin, water, syrup, and egg white formulated to satisfy predetermined conditions and having a specific gravity of 0.4 to 0.9. A viscous food containing the air embraced in the form may be provided. The predetermined condition is either the first condition that the jelly strength is 200 bloom or more and the blending ratio is 0.5% or more and the second condition that the blending ratio is 3.0% or more and the jelly strength is 100 bloom or more. Is. Examples 1, 2, 4, and 5 satisfy this first condition. The second condition is satisfied, for example, in Example 3. By controlling the jelly strength, the gelling agent mixing ratio, and the specific gravity, it is possible to provide a creamy viscous food having stability that is difficult to separate into a liquid.

3 to 5 disclose at least the following numerical ranges. In some examples, the sugar content of the product is controlled within the range of Brix 80 to 84%, but as a modification, at least one of the upper limit value and the lower limit value may be further increased or decreased within the range. As a modification, the product sugar content is, for example, Brix 80 to 81%, Brix 81 to 82%, Brix 83 to 84%, Brix 80.5 to 83.5%, Brix 81 to 83%, and Brix 81.5 to 82.5. It may be controlled within any range of%. As a modification, at least one of the upper limit value and the lower limit value may be increased or decreased within each range, and the same applies to the parameters described below.

In some examples, the blending ratio of the gelling agent is controlled within the range of 0.5-5%. In some embodiments, the jelly strength is controlled in the range of 100-300 blooms. As a modification, for example, it may be controlled within the range of 100 to 150 blooms, may be controlled within the range of 150 to 200 blooms, or may be controlled within the range of 200 to 300 blooms. In some embodiments, the specific density is controlled within the range of 0.4 to 0.9, but any further specific density range can be further defined within this range. As a modification, for example, the specific gravity may be controlled in the range of 0.5 to 0.8, or the specific gravity may be controlled in the range of, for example, 0.6 to 0.7. In some examples, the egg white content is controlled in the range of 0.5-5%. As a modification, the mixing ratio of egg white may be controlled in the range of, for example, 0.5 to 1.0%, or may be controlled in the range of 1.0 to 5.0%. As can be seen from some examples, the mixing ratio of the egg white and the gelling agent may be controlled so that the mixing ratio of the gelling agent becomes larger than the mixing ratio of the egg white. Not limited to the compounding examples of FIGS. 3 to 5, for example, the egg white compounding amount is set to be 1/3 times or less, 1/2 times or less, or 1 times or less the compounding amount of the gelling agent. You may. As a comparative example, egg white-based marshmallows are usually mixed so that the amount of egg white is about three times that of gelatin in egg white-based marshmallows. There is a difference between the two in that egg white is mainly used as a gelling agent and is used as an auxiliary for baking and coloring. In some examples, the water activity is controlled to 0.7 or less, more specifically in the range of 0.600 to 0.700, but as a modification, for example 0.69. It may be controlled within the range of about 0.70. In Examples 9 and 10, sorbitol, a pH adjuster, a thickening polysaccharide, and collagen peptide are blended, but they are not blended in Examples 1 to 8.

Material A (liquid syrup)
B material (gelling agent)
C material (additional raw material)

Claims (7)

It contains sugar, a gelling agent, and water, and the gelling agent is blended at a jelly strength and a blending ratio to the extent that it has creamy fluidity at room temperature, and is fine in an amount having a specific gravity of 0.4 to 0.9. A viscous food product constructed to have a product sugar content of Brix 80-84% by enclosing air in the form of bubbles. The condition that the jelly strength is 200 bloom or more and the blending ratio of the gelling agent is 0.5% or more, and the condition that the blending ratio of the gelling agent is 2.0% or more and the jelly strength is 100 bloom or more. The viscous food according to claim 1, which is constructed so as to satisfy any one of the above. The viscous food according to claim 1 or 2, which is constructed so as to satisfy at least one of the condition that the blending ratio of the gelling agent is 5% or less and the condition that the jelly strength is 300 bloom or less. The viscous food product according to any one of claims 1 to 3, which does not contain a thickening polysaccharide. The viscous food according to any one of claims 1 to 4, wherein egg white is blended in a blending ratio equal to or lower than the blending ratio of the gelling agent separately from the gelling agent. The viscous food product according to any one of claims 1 to 5, wherein the water activity is 0.700 or less. A gel formulated so as to satisfy either the condition that the jelly strength is 200 bloom or more and the blending ratio is 0.5% or more and the condition that the blending ratio is 2.0% or more and the jelly strength is 100 bloom or more. A viscous food containing an agent, water, syrup, and egg white, and having air embraced in the form of fine bubbles in an amount having a specific gravity of 0.4 to 0.9.

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