JP3523144B2 - Gel food base and method for producing the same - Google Patents

Description

Detailed Description of the Invention

[0001]

FIELD OF THE INVENTION The present invention relates to a gel-like food base. More specifically, for gelled foods that can easily prepare gelled foods such as jelly and bavarois without the need to heat and dissolve the gelling agent, and can maintain a uniform state during storage. Regarding the base.

[0002]

2. Description of the Related Art Conventionally, powdery jelly particles containing gelatin, sucrose and pigments have been known. To make gelatin jelly using this jelly element, first add water to the jelly element and then heat it to 70 ° C or higher to dissolve the gelatin contained in the jelly element to prepare a jelly solution. The solution is placed in a mold, cooled and gelled. However, this jelly element had the following two problems. Primarily,
The above-mentioned jelly ingredients have a problem that gelatin powder is liable to become lumps when water is added, and it takes time and effort to prepare a uniform jelly liquid without lumps. Secondly,
The above-mentioned jelly element requires a heating step when preparing a jelly solution, and therefore has a problem that it takes time and labor for heating.

Therefore, the applicant of the present invention invented a gel-like food base which can solve these problems and applied for a patent for it (Japanese Patent Laid-Open No. 11-225690). This gel food base is a composition in which a cold water-soluble gelling agent is dispersed in a fat or oil or an oil-based raw material that is liquid at room temperature, and the base is mixed with water at room temperature or below, and the mixture is simply stirred with a spoon or the like. It was possible to prepare a uniform jelly solution without heating. As a result, the working time was greatly shortened and labor was reduced compared to the case of making a jelly using the conventional powdery jelly material.

However, the above gel-like food base also has the following problems. The problem is the separation of the oil and fat contained in the base and liquid at room temperature from the cold water-soluble gelling agent. This separation is caused by the gelling agent in the base settling during storage of the base. Therefore, in order to make a uniform gel food using the above gel food base, it is necessary to first homogenize the separated base and then add water. This is because it is difficult for the base once separated to return to the original uniform base. However, it takes time and labor to make the separated base uniform.
Further, a gel-like food base in which oil and fat are separated from a gelling agent is not preferable in appearance.

[0005]

DISCLOSURE OF THE INVENTION The present invention makes it possible to prepare a gelled food very easily without requiring a heating step when preparing a jelly liquid, and to maintain a uniform state during storage. The purpose of the present invention is to provide a gel-like food base that can be produced.

[0006]

Means for Solving the Problems As a result of repeated studies by the present inventors, by changing the physical properties of a gel food base during storage and the physical properties during use without heating, I got the idea that I could solve the problem. And
Further research based on this idea showed that oil and fat, which is solid at room temperature or below and has the ability to be fluidized by physical impact without heating, gels with water below room temperature. By dispersing the cold water-soluble gelling agent described above, a gel food base that can solve the above problems was completed. That is, the present invention is a gel food base in which a cold water-soluble gelling agent is dispersed in an oil or fat which is solid at room temperature or lower and which is fluidized by physical impact at room temperature or lower.

Another aspect of the present invention is that, in the above-mentioned gel food base, it is solid at room temperature or below and is liquid at room temperature as an oil or fat which is fluidized by physical impact at room temperature or below. It is a gel-like food base containing a product obtained by mixing a fat and oil with a propylene glycol fatty acid ester and a glycerin stearic acid ester and heat-treating the mixture.

Another aspect of the present invention is that, in the above-mentioned gel-like food base, fats and oils which are solid at room temperature or below and which are fluidized by physical impact at room temperature or below are liquid at room temperature. It is a gel-like food base containing a product obtained by mixing oil and fat with glycerin stearic acid ester and diglycerin oleic acid ester and subjecting to heat treatment.

[0009] Another aspect of the present invention is a gel food characterized in that, in the above gel food base, monoglycerin monostearate and diglycerin monostearate are included as glycerin stearate. It is a base for use.

Another object of the present invention is that, in the above gel-like food base, it is a solid at room temperature or below and is liquid at room temperature as an oil or fat which is fluidized by physical impact at room temperature or below. It is a gel-like food base containing a product obtained by mixing fats and oils with a propylene glycol fatty acid ester and a glycerin stearic acid ester and subjecting the mixture to heat treatment at 60 ° C to 80 ° C for 5 to 30 minutes.

Another subject of the present invention is a method for producing the above-mentioned gel-like food base, which comprises adding propylene glycol fatty acid ester and glycerin stearic acid ester to an oil and fat which is liquid at room temperature and heat-treating it. Then, in the subsequent cooling and solidification, a cold water-soluble gelatin is added before the cooling and solidification, which is a method for producing a gel food base.

[0012] Another subject matter of the present invention is a method for producing the above-mentioned gel-like food base, which comprises adding glycerin stearate ester and diglycerin oleate ester to an oil and fat which is liquid at room temperature and heat-treating it. This is a method for producing a gel food base by adding cold water-soluble gelatin before being solidified by cooling after being subjected to heat treatment.

In JP-A-54-32511, oils and fats containing a food-soluble oil-soluble nonionic surfactant in an amount of 5 to 50 are used.
There is described a method of modifying a fat or oil such that the fat or oil can be arbitrarily converted at the same temperature by adding it in an amount of 1 wt%, dissolving it by heating, and then cooling by static cooling or shaking.
However, the state of the oil and fat is the same as that of the gelled food base, which is prepared by dispersing powder raw materials such as cold water-soluble gelling agent and seasoning in the oil and fat, and it is necessary to prevent separation of the powder raw material and the oil and fat during storage. The configuration of applying fats and oils that can be arbitrarily converted at temperature is
There is no description or suggestion. Further, there is no description that the above-mentioned configuration has the effect of preventing separation of the gel food base during storage.

[0014]

BEST MODE FOR CARRYING OUT THE INVENTION A gel food base is used for preparing a gel food by mixing a liquid or paste containing water to prepare a jelly liquid and gelling the jelly liquid. It is a base material. The gel-like food prepared using the above-mentioned base is generally a gel, that is, a food having a gel structure formed by solidifying a colloidal solution, and examples thereof include jelly, bavarois, mousse and blancmange.

The gel food base of the present invention contains an oil and fat which is solid at room temperature or below and which is fluidized by physical impact at room temperature or below (hereinafter abbreviated as solid / fluid oil and fat). The room temperature or lower means the distribution temperature of the base or room temperature or lower at which the gelled food is prepared.
C. or lower, more preferably 15 to 25.degree.

The above solid / fluid oil is solid at room temperature or lower. This prevents the powdery raw material such as the cold water-soluble gelling agent contained in the base from settling and separating while circulating the gelled food base at room temperature or below, or during storage thereof, A uniform state can be maintained. Further, by maintaining the gelled food base in a uniform state, the time required for preparing the gelled food can be shortened.

The above-mentioned solid / fluid oil has the property of being fluidized by being subjected to physical impact at room temperature or lower. Thus, when preparing a jelly solution, the gel food base and a liquid or paste containing water can be easily mixed without heating to prepare a uniform jelly solution. The above-mentioned fluidization means that the solid / fluid oil and fat is destroyed by a physical impact so as to be in a fluid state. Furthermore, it is a change from a solid state to a liquid or paste state. The physical impact is to apply a force capable of fluidizing the solid / fluid oil and fat, for example, stirring with a stirring means such as a spoon, a mixer, or the like. Examples of such methods include rubbing or shaking.

The solid / liquid oil / fat fluidized by physical impact may be a fluid material which is easy to mix with a liquid or paste containing water, and the viscosity of the solid / liquid oil / fat after fluidization. Is 3 Pa · s or less, and further 1 Pa · s to 2 P
It is preferably a · s. The method of measuring the viscosity is as follows. That is, the solidified / fluid oil (fluid temperature 25 ° C.) after fluidization was used as a B-type viscometer rotor No. 2 was used, and the number of rotations was set to 12 rpm and measurement was performed.

The solid / fluid oils and fats having the above-mentioned properties that are suitable for use in the present invention include the following two types:
The solid / fluid fat A and the solid / fluid fat B will be described respectively. First, the solid / fluid oil / fat A is obtained by mixing propylene glycol fatty acid ester and glycerin stearate ester with an oil / fat which is liquid at room temperature and then heat-treating the mixture.

Explaining the solid / fluid oil A, the above-mentioned liquid oil at room temperature may be edible oil, for example, rice oil, rapeseed oil, rapeseed oil, olive oil, nut oil, soybean oil, Sunflower oil, corn oil, salad oil, palm oil or the like may be used.

The propylene glycol fatty acid ester may be any one that can be used for food. For example, propylene glycol monobehinate, propylene glycol monostearate, propylene glycol monooleate, etc. may be used. Further, the propylene glycol fatty acid ester is 5 wt% to 15 wt% with respect to the total amount of fats and oils that are liquid at room temperature,
Furthermore, it is preferable to add 7% to 12% by weight. This facilitates fluidization of the solid / fluid oil by physical impact.

The glycerin stearic acid ester is
2 wt% to 5 wt% based on the total amount of fats and oils that are liquid at room temperature,
Furthermore, it is preferable to add 3% to 4% by weight.
This makes it easier to maintain the solid state of the solid / fluid fat when it is in the solid state.

The conditions of the above heat treatment may be such that propylene glycol fatty acid ester and glycerin stearic acid ester can be dissolved in a liquid oil and fat at room temperature, and the temperature is from 60 ° C.
It is preferable to perform heat treatment at 80 ° C. for 5 to 30 minutes. By performing this heat treatment, it is possible to obtain a solid / fluid oil or fat suitable for use in the present invention.

Next, the solid / liquid oil B will be described. The solid / liquid oil / fat B is obtained by mixing the oil / fat which is liquid at room temperature with glycerin stearic acid ester and diglycerin oleic acid ester, and then applying heat treatment. In the present invention, it is preferable to use solid / fluid fat B. This is because the effect of preventing the separation of the powdered raw material such as the cold water-soluble gelling agent from the oil / fat is higher than that of the solid / fluid oil A. Further, as compared with the solid / fluid oil A, the work of mixing the liquid substance containing water and the gel food base is easier.

The solid / fluid oil B will be described below. First, as the oil / fat that is liquid at room temperature, the same as the solid / fluid oil A may be used.

The glycerin stearate may be any one that can be used for food. Examples thereof include monoglycerin monostearate and diglycerin monostearate. In the present invention, monoglycerin monostearate and diglycerin monostearate are particularly preferably used in combination. This makes it possible to improve the effect of preventing the separation of the powdered raw material such as the cold water-soluble gelling agent from the oil and fat during storage of the gel food base.

The amount of glycerin stearic acid ester is preferably 2% by weight to 6% by weight based on the total amount of fats and oils which are liquid at room temperature. When the monoglycerin monostearate ester and the diglycerin monostearate ester are used in combination, it is preferable to add the former in a larger amount than the latter within the above range. By blending monoglycerin monostearate and diglycerin monostearate in this ratio, the effect of preventing the separation of the powder raw material and the oil / fat can be further improved.

The diglycerin oleate may be any one that can be used for food. By blending diglycerin oleate, it is effective in facilitating the mixing work because the two are well familiar to each other when mixing the liquid substance containing water and the gel food base. . The amount of this diglycerin oleate is 0.5% by weight to 5% with respect to the total amount of fats and oils that are liquid at room temperature.
It is preferably in the weight%.

In the present invention, it is preferable to further use decaglycerin behenic acid ester in combination. This is because it is possible to more effectively prevent the oil separation of the gel food base. The decaglycerin behenic acid ester may be any one that can be used as a food product, and examples thereof include decaglycerin dodecabehenic acid ester and decaglycerin heptavebehenic acid ester. Since the nicotinic acid ester has a high effect of preventing oil separation in the gel food base, it is preferably used in combination.

In the present invention, when glycerin stearic acid ester, diglycerin oleic acid ester and decaglycerin behenic acid ester are used in combination,
2 wt% to 5 wt% based on the total amount of fats and oils that are liquid at room temperature:
It is preferable to mix them in a weight ratio of 3% by weight to 3% by weight: 0.01% by weight to 0.5% by weight. By blending in this ratio, the effect of preventing the separation of the powder raw material and the fats and oils is extremely high, and the compatibility of the liquid substance containing water and the gel food base is good, and the mixing time of the liquid substance and the base is good. Can be shortened and labor can be reduced.

The above-mentioned oil and fat which is liquid at room temperature is mixed with glycerin stearic acid ester, diglycerin oleic acid ester and decaglycerin behenic acid ester and heat-treated. The heat-treatment conditions are the same as those for solid / liquid oil A. You can do it.

The gelled food base of the present invention comprises the above-mentioned solid / liquid oil and fat, and a cold water-soluble gelling agent dispersed therein. This cold water-soluble gelling agent is a gelling agent that can be dissolved in water at room temperature, that is, at or below room temperature for preparing a gelled food, more preferably at 30 ° C or less, and further at 15 ° C to 25 ° C. The cold water-soluble gelling agent may be dissolved in water at the above temperature, and its type is not limited,
For example, water-soluble gelatin or pregelatinized starch can be preferably used.

The amount of the cold water-soluble gelling agent dispersed in the solid / fluid oil is such that it can gelate the gel-like food base and the liquid or paste mixture containing water to be mixed with the base. The amount of the cold water-soluble gelling agent may be set in consideration of the desired texture of the gelled food. As an example of the amount of the cold water-soluble gelling agent with respect to the solid / fluid oil / fat in the gel food base, 1 part by weight of the solid / fluid oil / fat described above gives a cold water-soluble gelling agent 0.05.
It is preferable to contain 1 part by weight to 1 part by weight, and further 0.1 part to 0.3 part by weight.

The gel food base of the present invention may contain various raw materials in addition to the above-mentioned solid / fluid oil and cold water-soluble gelling agent. For example, useful microorganisms such as lactic acid bacteria, whole milk powder, skim milk powder, powdered milk raw materials such as powdered fermented milk, sucrose, brown sugar, sugars such as granulated sugar, citric acid, gluconic acid, phytic acid, ascorbic acid, etc. Examples include organic acids or salts thereof, salt, flavors, pigments, thickeners such as xanthan gum, guar gum, λ-carrageenan, emulsifiers such as sucrose fatty acid ester and polyglycerin fatty acid ester. When the above raw materials are blended with the gel food base, the water content of the gel food base after blending the above raw materials is preferably maintained at 5% by weight or less, and more preferably 3% by weight or less. Thereby, gelation of the cold water-soluble gelling agent in the base can be prevented.

The gel food base of the present invention is preferably produced by the following method. That is, a cold water-soluble gelling agent is added to a solid / fluid oil that is in a fluidized state by heating, and if necessary, a powdered raw material such as the above-mentioned powdered milk raw material and organic acid is added, and after uniformly mixed, a heated state Then, while being fluid, the container is filled and sealed, and cooled before the cold water-soluble gelling agent and the powder raw material are settled to solidify the solid / fluid oil and fat.

When the above-mentioned solid / fluid oil is used, the solid / fluid oil is in a heated state after heat treatment, and a cold water-soluble gelling agent is added before cooling and solidifying, and this is uniformly dispersed. Then, it is preferable to solidify the fats and oils before the gelling agent settles to produce a gelled food base. This makes it possible to produce a gelled food base that can more reliably prevent the precipitation of powder raw materials such as gelling agents. In addition to this, for example, an emulsifier such as propylene glycol fatty acid ester or glycerin stearic acid ester and a cold water-soluble gelling agent may be added to fats and oils that are liquid at room temperature, followed by heat treatment and cooling and solidification. Further, a method may be employed in which solidified / fluid oil and fat once solidified is heated to be fluidized, cold water-soluble gelatin is added, and solidified by cooling.

The method for preparing a gelled food using the above-described gelled food base of the present invention is as follows. That is, a uniform jelly solution is prepared by mixing the base and a liquid or paste-like substance containing water (hereinafter, abbreviated as a liquid substance) at room temperature or lower, and the jelly liquid is filled in a mold if necessary,
It may be gelled.

The above-mentioned liquid material may be a liquid or paste-like material containing water, which allows the cold water-soluble gelling agent in the gel food base to gel, and examples thereof include milk, liquid or plain yogurt, various juices, and concentrates. Examples thereof include fruit juice, vegetable juice, vegetable puree, tea leaf extract such as black tea, green tea, oolong tea and matcha, and favorite beverages such as coffee and cocoa.

In the present invention, the above liquid substance is 30
0 mPa · s or more, further 500 mPa · s-10P
It is preferable to use one having a viscosity of a · s. This can suppress the generation of lumps of the cold water-soluble gelling agent in the gel food base. Further, in the present invention, it is preferable to use, as the liquid material, a material containing low-strength agar and λ-carrageenan. As a result, it is possible to suppress the occurrence of separation between the solid / fluid oil and fat, which is generated until the jelly liquid is completely gelled, and the other raw materials.

As the low-strength agar, the viscosity of its 1.5 wt% solution (product temperature 85 ° C.) is 5 mPa · s or less, further 2 mPa · s to 4 mPa · s, and low-strength agar 1.5.
Gel strength of 20% by weight solution is 30 ± 20 g
/ Cm ² (according to Nichikansui type jelly strength measurement method) is preferably used. An ordinary 1.5% by weight agar solution (product temperature 85 ° C.) is said to have a viscosity of 10 mPa ± 2 mPa · s, which is higher than that of the low strength agar. Also, the gel strength of normal agar is higher than that of low strength agar. The amount of the low-strength agar is based on the total amount of the liquid material,
0.1% by weight to 0.6% by weight, and further 0.3% by weight
It is preferable to contain 0.4% by weight.

Λ-Carrageenan is composed mainly of C-sulfated β- (1 → 3) -bonded D galactose and C.
-2 and C-6 are sulfated α- (1 → 4) bond D
It is a type of carrageenan that has a structure in which galactose is alternately arranged. In the present invention, any known λ-carrageenan can be used. The λ-carrageenan is 0.05% by weight to the total amount of the liquid material.
It is preferable to contain 0.5% by weight, more preferably 0.1% by weight to 0.2% by weight.

The product form of the gel food base of the present invention is exemplified as follows. That is, the gel food base is filled and sealed in a flexible container such as a pouch or a tube, separately from this, a liquid material is filled and sealed in the container,
Both may be stored in a carton or the like to form a product. By filling and sealing the gel-like food base in a flexible container, the solid / fluid oil contained in the base can be fluidized only by rubbing or shaking the base together with the container. Therefore, according to the product of the present invention, it is possible to easily prepare a gelled food, as compared with the conventional product, in which the jelly liquid is prepared after the oil and fat and the powder raw material are once separated and made uniform.

[0043]

[Example 1] 24 parts by weight of rapeseed white squeezing oil, 0.72 part by weight of glycerin stearate (3% by weight of the total amount of fats and oils), and 1.68 parts by weight of propylene glycol stearate (7% by weight of the total amount of fats and oils) ) Was added and mixed uniformly to obtain 26.4 parts by weight of an oil and fat mixture. Then, the oil and fat mixture is subjected to heat treatment at 80 ° C. for 15 minutes,
26.4 parts by weight of solid / fluid oil was obtained. Next, after the heat treatment, 5 parts by weight of cold water-soluble gelatin powder and 5 parts by weight of sucrose were added to 26.4 parts by weight of the oil and fat composition having a product temperature of 70 ° C., and uniformly mixed to give 36.4 parts by weight. Get a mixture of parts,
This was filled and sealed in a transparent pouch container. Immediately after sealing, refrigerate in an atmosphere of 5 ° C. to solidify solid / liquid oil and fat,
It was a solid jelly base.

Separately from the jelly base, 200 parts by weight of the black tea extract previously extracted was filled and sealed in a pouch container and immersed in hot water at 80 ° C. for 20 minutes to obtain a pouch-containing black tea extract. Next, the pouch-containing jelly base and the pouch-containing black tea extract were stored in a carton to obtain a black tea jelly base set.

After storing the base set for black tea jelly for 1 month, the pouch-containing jelly base was found to show no separation of fats and oils and cold water-soluble gelatin and showed a uniform solid state. Then, the jelly base containing the pouch was rubbed by hand 10 times, and then the bag was opened and put into a ball. After opening, the jelly base has a product temperature of 25 ° C and 1.5P
It was a paste having a viscosity of a · s. Then, the pouch-containing black tea extract was opened, put in a bowl, and quickly stirred with a spoon to obtain 236.4 parts by weight of a uniform jelly solution (product temperature 25 ° C.). No lumps were generated during this stirring operation, and the homogenization was very easy. Next, the jelly solution was put into a mold and refrigerated in a refrigerator at 4 ° C. for 30 minutes to obtain black tea jelly. This black tea jelly had no uniform powder such as cold water-soluble gelatin powder and had a uniform appearance.

[0046]

[Example 2] Instead of the pouch-containing black tea extract of Example 1, 200 parts by weight of black tea extract was added with 0.6 parts by weight of low-strength agar and 0.4 parts by weight of λ-carrageenan, and the pouch was filled. The mixture was sealed and immersed in hot water at 80 ° C. for 20 minutes to obtain 201 parts by weight of the pouch-containing black tea extract. Next, this pouch-containing black tea extract and 36.4 parts by weight of the jelly base prepared in Example 1 were mixed in the same manner as in Example 1,
The resulting mixture was refrigerated in a refrigerator at 4 ° C for 30 minutes. During this refrigeration, the mixture maintained a uniform state, and no separation of oil and water occurred.

[0047]

[Example 3] 26.4 parts by weight of the solid / fluid oil prepared in Example 1, which was obtained by heating and cooling to 50 ° C, 5 parts by weight of cold water-soluble gelatin, and fermented milk powder 4 parts by weight, 8 parts by weight of whole milk powder, and 1 part by weight of lactic acid bacteria were added and mixed uniformly. Then, the above mixture was filled in a transparent pouch container, immediately cooled and solidified in a refrigerator at 4 ° C., and solid yogurt mousse base 44.4 was put in the container.
Parts by weight were obtained.

3 yogurt mousse bases in the above container
After storing for a month, the appearance was observed, and it was found that no separation of fats and oils and cold water-soluble gelatin etc. occurred, and it was in a uniform solid state. Next, 44.4 parts by weight of the above-mentioned yogurt mousse base in a container was rubbed by hand 10 times, opened, and transferred to a ball. The yogurt mousse base transferred into the bowl has a viscosity of 1.3 Pa · s (product temperature 25 ° C)
It was a paste-like product having. Then milk 20
Add 0 parts by weight and stir with a hand mixer for 10 seconds to obtain 244.4 parts by weight of a creamy product having a bulk specific gravity of 0.8. Refrigerate this for 30 minutes in a refrigerator at 4 ° C. to obtain yogurtose containing lactic acid bacteria. It was When this yogurt mousse containing lactic acid bacteria was eaten, no powder of cold water-soluble gelatin was felt in the mouth, and the texture was very smooth.

[0049]

Comparative Example 1 Instead of the jelly base prepared in Example 1, 26.4 parts by weight of rapeseed white squeezing oil (used as a liquid oil at 25 ° C.), 5 parts by weight of cold water-soluble gelatin powder, and 5 parts of sucrose were used. By adding 1 part by weight and uniformly mixing to obtain 36.4 parts by weight of the mixture, this was filled in a transparent pouch container and sealed to prepare a liquid jelly base. When this jelly base was stored for 1 month and then its appearance was observed, cold water-soluble gelatin powder and sucrose powder were separated from fats and oils to form a layer. The jelly base was then transferred to a bowl and mixed until the separation was gone. The separation of fats and oils and cold water-soluble gelatin did not resolve easily, and it took time to make them uniform.

[0050]

Example 4 20 parts by weight of sunflower oil, 0.6 part by weight of monoglycerin monostearate (3 parts by weight of the total amount of oil and fat).
%), Diglycerin monostearate and diglycerin monooleate 0.2 parts by weight (1% by weight of the total amount of fats and oils) and decaglycerin dodecabehinate 0.02 parts by weight are mixed uniformly to obtain a mixture of fats and oils. Two
1.02 parts by weight was obtained. Then, add 80 to the fat mixture.
Heated at 15 ° C for 15 minutes to give a solid / fluid oil 20.
82 parts by weight were obtained. Next, after the heat treatment, the product temperature is 70 ° C.
To 20.82 parts by weight of the oil and fat composition, 5 parts by weight of cold water-soluble gelatin powder, 10 parts by weight of powdered milk, 1.4 parts by weight of powdered green tea powder, 4 parts by weight of powdered sugar and 1.6 parts by weight of maltose were added and uniformly mixed. The mixture was mixed to obtain 43.02 parts by weight of the mixture, which was filled in a transparent pouch container and sealed. Immediately after sealing, the solid / fluid oil was solidified by refrigerating in an atmosphere of 5 ° C. to obtain a solid matcha jelly base.

Separately from the above jelly base, 26.5 parts by weight of granulated sugar, 0.33 parts by weight of low-strength agar (trade name "Ultra Agar AX-30" manufactured by Ina Food Industry Co., Ltd.), and 0.13 parts by weight of lambda carrageenan. Parts, 0.14 parts by weight of a 50% strength gluconic acid solution, and 72.9 parts by weight of water were mixed to prepare 100 parts by weight of a seasoning liquid base, which was filled in a pouch container and sealed. Then, the pouch-containing jelly base and the pouch-containing seasoning liquid base were stored in a carton to prepare a base set for matcha jelly, which was stored in a room at 25 ° C. for 3 months.

After the above-mentioned storage, when the state of the base for matcha jelly was examined, no separation of cold water-soluble gelatin and fats and oils was observed and it was a uniform solid. Then, the jelly base containing the pouch was rubbed by hand 10 times, and then the bag was opened and put into a ball. The jelly base after opening is 1.3 Pa.
It was a paste-like substance having a viscosity of s (product temperature 25 ° C.). Then, open the pouched black tea extract, put it in a bowl and stir quickly with a spoon to obtain a uniform jelly solution 1
43.02 parts by weight was obtained (product temperature 25 ° C.). No lumps were generated during the stirring work, and the homogenization was very easy. The mixing operation was easier than when the black tea jelly base of Example 1 was mixed, and a uniform mixed solution could be prepared quickly. Next, the jelly solution was put into a mold and refrigerated in a refrigerator at 4 ° C. for 30 minutes to obtain matcha jelly. This matcha jelly had a uniform appearance without any powder such as cold water-soluble gelatin powder.

[0053]

INDUSTRIAL APPLICABILITY The gel food base of the present invention has a cold water-soluble gelling agent dispersed in an oil or fat which is solid at room temperature or below and fluidizes when subjected to physical impact at room temperature or below. With this configuration, a uniform state can be maintained during storage, and the appearance is better than conventional products. Further, by using the gel food base of the present invention,
It is possible to prepare gelled foods such as jelly and bavarois that have a uniform gel structure more easily and in a shorter time than in the case of using a conventional gelled food base.

─────────────────────────────────────────────────── ─── Continuation of the front page (58) Fields surveyed (Int.Cl. ⁷ , DB name) A23L 1/05-1/06 A23D 9/00

Claims (7)

(57) [Claims] 1. A gel food base comprising a fat and oil that is solid at room temperature or lower and fluidizes when subjected to physical impact at room temperature or lower and a cold water-soluble gelling agent is dispersed therein. 2. An oil and fat which is solid at room temperature or below and which is fluidized by being subjected to a physical impact at room temperature or below is mixed with propylene glycol fatty acid ester and glycerin stearate ester and heated at room temperature. The gel food base according to claim 1, which is obtained by treating. 3. An oil and fat which is solid at room temperature or lower and fluidizes when subjected to physical impact at room temperature or lower, wherein glycerin stearic acid ester and diglycerin oleic acid ester are mixed with oil and fat which is liquid at normal temperature, The gel food base according to claim 1, which is obtained by heat treatment. 4. The gel food base according to claim 3, wherein the glycerin stearic acid ester comprises monoglycerin monostearic acid ester and diglycerin monostearic acid ester. 5. The heat treatment condition is 60 ° C. to 80 ° C., 5 to
The gel food base according to claim 2 or 3, which is for 30 minutes. 6. A gel food base comprising a propylene glycol fatty acid ester and a glycerin stearic acid ester added to oils and fats which are liquid at room temperature, and cold water-soluble gelatin added during heat treatment or before cooling and solidification. Production method. 7. A glycerin stearic acid ester and a diglycerin oleic acid ester are added to fats and oils which are liquid at room temperature, and during heating treatment or after cooling treatment and solidification by cooling,
A method for producing a gel-like food base, which comprises adding cold water-soluble gelatin.