JP6061263B2 - Gel-like food and method for producing the same - Google Patents

Description

  The present invention relates to a gel-like food, a method for producing the gel-like food, and fats and oils used therefor. The present invention also relates to a gel food for replenishment of energy, in particular a low protein, low sodium and high calorie gel food for replenishment of energy such as pudding type and cheesecake type.

In order to give a milk flavor and the like to gelled foods such as jelly, pudding and mousse, raw materials containing fats and oils such as cream may be added. It is also known that these gel-like foods are made into foods in containers, and appropriately heat-sterilized so that they can be stored for a long time at room temperature or refrigerated.
By the way, in recent years, dietary therapy for treating diseases has attracted attention in the medical community, and various medical foods have been developed. It is important that these medical foods are provided as diets that are easy for the patient to eat while reinforcing the necessary nutritional components. In general, in kidney disease diets, the amount of protein and salt used is limited, while carbohydrates and lipids need to be sufficiently reinforced to ensure energy. As a result of these demands, various foods with low protein, low sodium, low potassium and high calories have been developed as kidney disease foods. Especially, high-calorie of raw confectionery type that can reinforce calories (sugar) as an easy-to-eat dessert. Jelly has been developed (see Patent Documents 1 and 2).

JP-A-9-84532 JP 2008-73023 A

The above-mentioned jellys of Patent Documents 1 and 2 are intended for acidic gel foods having a pH of about 3.0 to 4.6. That is, since patients with kidney disease are restricted from taking protein, acidic gel foods other than foods originally containing milk or cheese have been proposed, such as pudding and cheesecake. On the other hand, if a low-protein, high-calorie gel food having a flavor and structure similar to pudding and cheesecake can be provided to kidney disease patients, it is beneficial because the number of kidney disease food menus increases. However, it does not contain milk and cheese, which are important in forming milk flavors such as pudding and cheesecake, and in high-calorie gel foods, it creates a milk flavor and structure similar to normal pudding and cheesecake. It was extremely difficult.
Here, in order to make the milk flavor and structure | tissue of a gel-like foodstuff, adding the raw material containing fats and oils, such as cream, can be considered. However, in gelled foods containing containers that contain oils and fats and can be stored for a long period of time, the gelled foods become harder during storage and the mouthfeel and other textures deteriorate, causing water separation and stickiness. It has been found that a change in texture such as an increase in the texture occurs. That is, the gel food containing fats and oils has a problem that the quality such as texture and physical properties immediately after production cannot be maintained when exposed to a change in daily temperature during storage. Such a problem was remarkable especially in the gel food containing a lot of fats and oils.
Accordingly, an object of the present invention is to provide a gel-like food product that is less likely to deteriorate in texture and physical properties during storage and has a stable quality.

The inventors of the present invention have intensively studied to solve the above problems. As a result, in a gel food containing fats and oils, a gelling agent, and water, it was found that the above problems can be solved by adjusting the solid fat content (SFC) of the fats and oils at 10 ° C. to a predetermined value. The invention has been completed.
Specifically, the present invention provides the following.
A first aspect of the present invention is a gel-like food containing fats and oils, a gelling agent, and water, wherein the fats and oils have a solid fat content (SFC) at 10 ° C. of 0% or more and 35% or less. It is food.
The second aspect of the present invention includes a step of preparing a gel-like solution by warming and hydrating a gelling agent in a state that does not contain a saccharide, and an oil and fat, a saccharide, and, if necessary, other And a step of preparing a cooled and solidified jelly by adding the raw material of the present invention.
A third aspect of the present invention is an emulsified fat that is used in gelled foods and has a solid fat content (SFC) at 10 ° C. of 0% or more and 35% or less.

The gel food of the present invention contains fats and oils whose solid fat content (SFC) at 10 ° C. is 0% or more and 35% or less as fats and oils, so even when exposed to changes in daily temperature during storage. A gel-like food that is excellent in texture such as dough, maintains the structure of the gel-like food, and takes advantage of the flavor of fats and oils is obtained.
For this reason, according to the present invention, it is possible to provide a gel-like food in which the texture, physical properties and the like are not easily deteriorated during storage and the quality is stably maintained.

It is drawing which shows the adhesiveness of the gel-like foodstuff of Examples 1-3 and the comparative example 1. FIG. It is drawing which shows the hardness of the gel-like foodstuff of Examples 1 to 3 and Comparative Example 1. It is drawing which shows the adhesiveness of the gel-like foodstuff of the comparative example 1. It is drawing which shows the hardness of the gel-like foodstuff of the comparative example 1. It is drawing which shows the adhesiveness of the gel-like foodstuff of Examples 4-6 and the comparative example 2. FIG. It is drawing which shows the hardness of the gel-like foodstuff of Examples 4-6 and the comparative example 2. FIG. It is drawing which shows the adhesiveness of the gel-like foodstuff of the comparative example 2. It is drawing which shows the hardness of the gel-like foodstuff of the comparative example 2.

Hereinafter, the present invention will be described in detail.
<Gel food>
The gel food of the present invention contains fats and oils, a gelling agent, and water, and has a solid fat content (SFC) at 10 ° C. of 0 to 35%. The gel-like food of the present invention is preferably a food in a container that can be stored at room temperature, and is preferably a food for energy supplement, particularly a food for energy supplement that does not substantially contain protein.
[Oil]
(Solid fat content of fats and oils)
The fats and oils contained in the gel food of the present invention have a solid fat content (SFC) at 10 ° C. of 0% to 35%, preferably 0% to 30%, more preferably 0% to 25%. It is. The oil / fat preferably has an SFC at 20 ° C. of 0% to 25%, more preferably 0% to 20%, and still more preferably 0% to 15%. By making the SFC of the fats and oils contained in the gel food within the above range, deterioration of the texture and physical properties of the gel food during storage is reduced, and the quality of the gel food is kept stable. Can do.
The fats and oils are not particularly limited as long as the SFC is in the above range, and any fats and oils in which the SFC is in the above range can be used.
Specifically, various animal oils, vegetable oils, and fish oils can be used. Rapeseed oil, rapeseed white oil, rice oil, olive oil, nut oil, soybean oil, sunflower oil, corn oil, salad oil, palm oil Vegetable oils such as these can be preferably used. These fats and oils can be used as individual oils or mixed oils, or those subjected to treatments such as curing, fractionation and transesterification. These fats and oils may be used in gel foods by combining different types of fats and oils or combining two or more raw materials containing fats and oils. Most preferably, rapeseed oil or rapeseed white squeezed oil is used alone.
In the present invention, the solid fat content (SFC) at 10 ° C. of the fats and oils contained in the gel food is 0% or more and 35% or less, but the gel foods are combined with different types of fats or fats. When two or more raw materials are included in combination, the SFC may be within the above range in a state where all fats and oils contained in the gel food are mixed. For this reason, the gel-like food of this invention is not limited to the gel-like food obtained by mix | blending only the fats and oils whose SFC is said range. In addition, it is preferable that the fats and oils contained in a gel food contain a lot of unsaturated fatty acids, for example, those containing 50% or more, preferably 70% or more and 95% or less of unsaturated fatty acids.
The gel food of the present invention preferably contains fats and oils in a dispersed state, and more preferably contains fats and oils in an emulsified state. By using the fats and oils in such a state, the flavor and physical properties due to the fats and oils can be uniformly imparted to the gel food.
In particular, when the gel food of the present invention is a gel food for energy supply, the gel food preferably contains fats and oils in an emulsified state. By including fats and oils in the emulsified state of the energy-supplemented gel food and the fat content within the following range, a creamy milky feel and a structure close to dairy products are obtained in the gel food. It is done.
In addition, it is preferable that the gel-like food for energy supply contains emulsified fats and oils uniformly. Although the ratio of the fats and oils which occupy for emulsified fats and oils does not have a restriction | limiting in particular, For example, 10 mass% or more, More preferably, what is necessary is just to be 30 mass% or more. It can also be applied to the purpose of providing a gel food for energy supply.

The state in which oils and fats are emulsified is a so-called “emulsified state”, that is, a state in which oil is dispersed as fine particles in an aqueous dispersion medium, or water as fine particles in an oil-based dispersion medium. The state which is disperse | distributing and the fats and oils should just be in said state in a gel-like foodstuff. The emulsified fat or gel-like food can be obtained by emulsification by a general method such as fats and oils as raw materials for gel-like food, water, and, if necessary, an emulsifier and homogenizing them.
In addition, in this invention, it is good also as what contains the fats and oils of the state which gelatinized food was emulsified by mix | blending emulsified fats and oils with gelled food. Specific examples of emulsified oils and fats include vegetable oil creams (in the form of coffee whitener) , margarine, and oils and fats that do not contain protein. The emulsified oil / fat can be produced by emulsifying the oil / fat, water and, if necessary, an emulsifier by a general method such as homogenization. Here, the solid fat content of the emulsified fat is also preferably equal to the solid fat content.
The present invention includes emulsified fats and oils for use in the gel food of the present invention, and the emulsified fats and oils have a solid fat content (SFC) at 10 ° C. of 0% to 35%. The emulsified oil / fat preferably has a solid fat content (SFC) at 10 ° C. of 0% to 30%, more preferably 0% to 25%. The emulsified oil / fat preferably has an SFC of 0% to 25% at 20 ° C., more preferably 0% to 20%, and more preferably 0% to 15%. Further preferred.
(Oil content)
The gel food of the present invention can contain any amount of the above fats and oils, preferably 0.5% by mass or more and 30% by mass or less, more preferably 1% by mass or more based on the total mass of the gel food. 20% by mass or less, more preferably 2% by mass or more and 15% by mass or less. It is preferable to contain 10% by mass or more based on the total mass of the gel food. By setting the content of fats and oils within the above range, preferred flavors and physical properties due to fats and oils can be imparted to the gel food. Moreover, the gel-like food for high-calorie energy supplementation etc. can be designed by containing 10 mass% or more of the fats and oils which are in the tendency for a calorie to become high.

[Gelling agent]
Gelling agents are for gelling foods, specifically, protein components such as gelatin, soy protein, egg white, milk protein, pectin, carrageenan, xanthan gum, locust bean gum, agar, gellan gum, Examples thereof include polysaccharides such as mannan.
The content of the gelling agent is preferably 0.01% by mass or more and 10% by mass or less, more preferably 0.05% by mass or more and 5% by mass or less, based on the total mass of the gelled food. More preferably, the content is 0.1% by mass or more and 2% by mass or less.

In addition, when the gel food of the present invention is a gel food for energy supply, it is preferably gelled with a non-protein gelling agent, and gelled with agar. More preferred. When agar is used as a gelling agent, the content of agar may be 0.01% by mass or more and 0.5% by mass or less in terms of the dry mass of agar based on the total mass of the gel food. Preferably, it is 0.05 mass% or more and 0.3 mass% or less. By using agar as a gelling agent, a stable gel can be formed even when a raw material with a high sugar content and a high oil content is used. Is obtained.
Further, when the gel food of the present invention is used as energy-supplemented gel food and agar is used as a gelling agent, the gel food is locust bean gum, pectin, xanthan gum, Karaya gum, guar gum, tamarind gum and κ. It preferably contains one or more gelling agents selected from the group consisting of carrageenan, and more preferably contains one or more gelling agents selected from locust bean gum and xanthan gum. By blending these raw materials, the elasticity of purine-like purunpurun can be further imparted to the gel food for energy supply. The content of these gelling agents is preferably 0.01% by mass or more and 0.5% by mass or less in terms of the dry mass of the gelling agent based on the total mass of the gelled food, More preferably, it is 0.01 mass% or more and 0.35 mass% or less.
When the gel food of the present invention is used as an energy supplement gel food and agar is used as a gelling agent, the gel food is HM pectin, native gellan gum, cellulose, fermented cellulose, carboxymethyl cellulose, and citrus. It is preferable to further include one or more raw materials selected from the group consisting of fibers, and more preferable to further include one or more raw materials selected from the group consisting of cellulose and fermented cellulose. By blending these raw materials with the gel food for energy supply, the stability of the emulsified state of the fats and oils during the production process and storage of the gel food of the present invention can be enhanced. The content of these raw materials in the gel food for energy supply of the present invention is 0.01% by mass or more and 2% by mass or less in terms of the dry mass of the above raw materials based on the total mass of the gel food. It is more preferable that it is 0.05 mass% or more and 1 mass% or less. Among these raw materials, HM pectin and native gellan gum correspond to the gelling agent in the present specification.

[Sugar]
When the gel food of the present invention is used as a gel food for energy supplementation, the gel food preferably contains a saccharide in an amount of 35 to 60 in terms of Brix sugar content, and an amount of 35 to 45 or less. More preferably, it contains a saccharide. The energy-supplemented gel-like food contains carbohydrates with an amount of Brix sugar of 35 or more, so even when a small amount of gel-like food is ingested, calories can be replenished effectively. It is useful as a kidney disease food provided to patients with diseases. On the other hand, the brix sugar content of the gel food for energy supply is preferably 60 or less from the viewpoint of taste. Here, in this specification, the Brix sugar degree is obtained by measuring the refractive index of a gel-like solution or a substrate at 20 ° C. and converting to the mass / mass percent of a pure sucrose solution (pure saccharose solution) (standardization of international sugar analysis method) This is the value obtained using the committee's conversion table.
The sugar used in the gel food for energy supplementation is not particularly limited. However, since a large amount of sugar is added to the gel food for energy supplementation, particularly low sweetness such as reducing sugar. Is preferred. These sugars are preferably sugars having a sweetness of about 1/2 or less, for example, about 1/4 or less, compared to sugar. Maltose, linear oligosaccharide, reduced branched oligosaccharide, maltooligosaccharide (dextrin) It is preferable to use maltodextrin, granulated sugar, enzyme saccharified syrup, etc. alone or in appropriate combination. By using low-sugar sugars, the sweetness of the gel food for energy supply can be felt softly, and the gel food becomes high in calories, so the effectiveness of the gel food for energy supply can be improved. It is demonstrated to the fullest. The amount of sugar used in the gel food for energy supply can be appropriately set by those skilled in the art depending on the Brix sugar content of the gel food required. At this time, when a saccharide is contained in another raw material, the amount of the saccharide used can be set in consideration of the amount of the saccharide contained in the raw material. For example, when using a saccharide having a sweetness of about ½ or less compared to sugar, the energy supply of the present invention is generally achieved by making the amount used in the range of 25% to 60% by weight in terms of dry weight. Brix sugar content preferable for gel foods for use is obtained.

[water]
The gel food of the present invention further contains water. The water content is not particularly limited and may be any content, but it is preferably 40% by mass or more and 99% by mass or less based on the total mass of the gel food, and 45% by mass. The content is more preferably 90% by mass or less, and further preferably 50% by mass or more and 80% by mass or less.

[Protein content of gel food]
When the gel food of the present invention is a gel food for energy supplementation, for example, the protein content is preferably 3% by mass or less, and 0.5% by mass or less, based on the total mass of the gel food. More preferably, the protein is substantially free of protein. Further, the potassium content in the gel food for energy supplementation is preferably 20 mg / 100 g or less, more preferably 10 mg / 100 g or less, and potassium is substantially based on the total mass of the gel food. Most preferably, it is not contained in. Thus, it becomes possible to make a product suitable for patients with kidney disease by keeping the protein content and potassium content low. The protein content can be measured by a nitrogen quantitative conversion method, and the potassium content can be measured by inductively coupled plasma emission spectrometry.

<Method for producing gelled food>
The gel food of the present invention contains oils and fats, a gelling agent, and water, and is gelled from a solid to a semi-solid. The method for gelling the gel food of the present invention is not particularly limited, and the gelling agent may be added to and mixed with the above-described raw material containing fat and water, or the gelling agent may be added to the raw material. They may be mixed and, if necessary, heat-treated and / or cooled to be gelled.
In addition, the gel-like food of the present invention may be a food for storage at room temperature by adjusting the pH or subjecting it to heat sterilization according to the following description. In this case, the gel food of the present invention is less likely to deteriorate in quality such as texture and physical properties immediately after production even when it is subjected to changes in daily temperature between production and storage. Therefore, the gel food of the present invention is suitably provided as a food for normal temperature storage.

[Production method of gel food for energy supply]
When the gel food of the present invention is a gel food for energy supplementation, the gel food is prepared by (1) warming and hydrating a gelling agent in a state containing no sugar, (2) It is preferable to produce the gel-like solution by adding fats and oils, carbohydrates, and other raw materials as necessary to prepare a cooled solidified jelly base material.

[Step (1)]
In the step (1), the “state not containing a saccharide” means that the saccharide used in the present invention is not added as a raw material, or a gelling agent and a saccharide are heated and hydrated together. When a gel-like solution is prepared and solidified, it means a state in which the saccharide is reduced and added to such an extent that a poor quality gel food is not formed (for example, Brix sugar content of 15 or less). In general, when a gelling solution and a large amount of carbohydrates are heated and hydrated together to prepare a gel-like solution and then solidified, it becomes a gel-like food that is poor in terms of texture, taste, etc. By adopting a procedure in which the gelling agent is warmed and hydrated in a state that does not contain saccharides, and then saccharides are added, the texture and mouthfeel are smooth, the sweetness is felt softly, and the tissue is smooth. A high-calorie gel food with an excellent appearance can be obtained.
The mechanism by which such a texture is obtained by adopting such conditions is not clear, but when the gelling agent and carbohydrate are heated and hydrated together, the hydration property is high. The hydration of carbohydrates takes precedence, and the hydration of the gelling agent is delayed and secondarily performed. As a result, the physical properties of the gel food obtained by solidifying this are impaired. When the hydrating agent is hydrated and a carbohydrate is added thereto, it is considered that the hydration of both is achieved to the limit.

The conditions for warming and hydrating the gelling agent are not limited as long as the hydration is achieved. For example, the temperature at the time of warming hydration is not particularly limited as long as it is higher than the dissolution temperature of the gelling agent to be used, but in the present invention, for example, about 70 ° C. to 100 ° C., preferably about 75 ° C. to 90 ° C. For example, it is 80 ° C., and the heating time for warming hydration is from 0 second (attainment temperature) to about 20 minutes, preferably from 5 minutes to 15 minutes, for example, 10 minutes to increase the solubility of the gelling agent. It is preferable for achieving gelation of the gel food. The amount of water used for hydration is not particularly limited. Moreover, warm hydration can be suitably performed under stirring conditions. The gelling agent may be used in any form such as dry powder (including various preparations) or once liquefied. In addition, in the manufacturing method of the gel food for energy replenishment of this invention, it is preferable that the gelatinizer is melt | dissolving completely, before adding a saccharide | sugar to a gel-like solution at a process (2).
In the present invention, any agar known in the art can be used as the agar used as the gelling agent. However, heating to a temperature of less than 100 ° C, preferably 75 ° C to 90 ° C is sufficient. Considering that it is hydrated, it is preferable that it is a rapidly soluble agar.

[Step (2)]
In step (2) in the method for producing a gel food for energy supply of the present invention, fats and oils, carbohydrates, and other raw materials as necessary are added to the gel solution prepared in step (1). Thus, a cooled solidified jelly substrate is prepared.
Here, the other raw materials mean all raw materials known to those skilled in the art for use in gel foods, such as dairy products, other nutritional components such as vitamins, dietary fiber, acidulant, flavoring, etc. Is mentioned. These raw materials can be used in any amount as required. However, in the case of a gel food for energy supplement suitable for patients with kidney disease, it is preferable not to include protein raw materials as other raw materials, and it is preferable not to use fruits and fruit juices from the viewpoint of suppressing potassium content. .
The saccharide and other raw materials added to the gel-like solution may be either dry powder or liquefied, but the saccharide is easily dissolved and a gel-like food with excellent taste is obtained. Therefore, it is desirable to use a liquefied saccharide (syrup). In addition, a solution obtained by warming and hydrating saccharides and other raw materials in advance can be added to the gel solution. In this case, the saccharide is preferably heated and hydrated to a temperature of about 50 ° C. to about 80 ° C. By adopting such a method, it is possible to add a sufficiently hydrated carbohydrate to the gel solution to obtain a homogeneous base material, and it is possible to produce a gel food excellent in texture and taste. .
In the case of using powdered saccharide or the like, the gelling agent is heated and hydrated to obtain a gel-like solution, and then the above raw materials are added thereto and further heated to continue hydration. Each of these treatments can be appropriately performed under stirring conditions. In order to efficiently dissolve and mix the raw materials, the steps from the preparation of the gel solution to the addition of a saccharide and the like can be performed while continuously heating.

If necessary, an acid raw material can be added to the jelly base material thus prepared to adjust the pH. The jelly base material is filled into a suitable container and cooled and solidified. At this stage, heat sterilization may be performed by sealing and sealing as necessary. The heat sterilization treatment is performed by putting the jelly base material filled in the container in the warm water layer and holding the temperature of the jelly base material from 75 ° C. to 95 ° C. for 10 to 30 minutes, or by retort treatment. In this way, the final product can be distributed at room temperature by performing a heat sterilization treatment as necessary.
The cooling and solidifying temperature of the jelly substrate can be arbitrarily set by those skilled in the art depending on the type, content, and ratio of the gelling agent to be used. In the present invention, for example, the temperature of the gel food is 20 ° C. to 50 ° C., Preferably, it may be solidified by cooling to 20 ° C. to 40 ° C.
By the method for producing a gel food for energy supply described above, the protein and potassium contents are suppressed, and a gel food for energy supplement such as a pudding type or a cheesecake type can be provided. Other types of gel foods and gel foods other than those for energy supplementation may be appropriately gelled, sterilized, etc. according to the technical level, and provided as a form that can be distributed at room temperature, etc. it can.

  Hereinafter, the present invention will be described in detail with reference to examples. In addition, this invention is not limited to the Example shown below at all.

<Cheesecake-like food>
[Example 1]
Agar, locust bean gum and cellulose are added to water according to the formulation shown in Table 1 (the numerical values indicate parts by mass of the raw material), and the gelling agent is hydrated by heating and dissolving at 85 ° C. to obtain a gel-like solution It was. The Brix sugar content of the gel solution was 11.
According to the gel solution thus obtained, granulated sugar, maltooligosaccharide, emulsified oil and fat A (the composition shown in Table 2 (numerical values indicate parts by mass of the raw material), vegetable oil and fat, milk raw material, emulsifier, stabilizer, And emulsified oil and fat obtained by homogeneous emulsification of water), citric acid, and fragrance were added to prepare a base material. The Brix sugar content of the base material was 37.0. The pH of the substrate was 3.80. In addition, Table 1 shows SFC at 10 ° C. of the vegetable oil used for the emulsified oil. Table 3 shows the fatty acid composition of the emulsified fats A, B and D.
The base material was filled in a container with a capacity of 60 cc, sealed and sealed, and maintained at 80 ° C. with warm water and sterilized for 20 minutes. Thereafter, it was cooled to 35 ° C. to obtain a jelly-like cheesecake-like food.
The resulting cheesecake-like food contains 8% SFC oil and fat at 10 ° C, has a creamy, rich cheese-like milky texture similar to ordinary rare cheesecakes, and has a texture and texture and mouthfeel. It was a good one close to a normal cheesecake. Moreover, even after passing through the fluctuation storage test shown below (FIGS. 1 and 2), even after passing through a storage test at 30 ° C. for 30 days, the texture and structure immediately after the production of the cheesecake-like food were maintained.

[Examples 2 and 3 and Comparative Example 1]
Emulsified fats and oils B, C and D obtained by homogeneously emulsifying vegetable oils and fats, milk raw materials, emulsifiers, stabilizers and water according to the formulation shown in Table 2 (numerical values indicate parts by mass of raw materials) A cheesecake-like food was produced in the same manner as in Example 1 except that it was used instead.
The cheesecake-like food obtained in Example 2 contains oil and fat with an SFC of 4% at 10 ° C., and similar to that in Example 1, the milky texture, texture and mouthfeel and texture close to those of a normal rare cheesecake. Was maintained (FIGS. 1 and 2).
The cheesecake-like food obtained in Example 3 contains a fat and oil having an SFC of 17% at 10 ° C., and similar to that in Example 1, the milky feeling, texture and mouthfeel and texture close to those of a normal rare cheesecake. Was maintained (FIGS. 1 and 2).
The cheesecake-like food obtained in Comparative Example 1 contained 70% oil and fat at 10 ° C, and the texture and structure were maintained after 30 days of storage test at 30 ° C shown below. After the fluctuation storage test, the texture became harder than that immediately after the production, the adhesion of the tissue increased, and the mouth was unclear (FIGS. 1 to 4).

<Purin-like food>
[Example 4]
According to the formulation shown in Table 4, agar, locust bean gum, xanthan gum, and fermented cellulose were added to water and heated and dissolved at 85 ° C. to hydrate the gelling agent to obtain a gel-like solution. The Brix sugar content of the gel solution was 11.
A base material was prepared by adding granulated sugar, maltooligosaccharide, emulsified oil and fat A (the same as those used in Example 1), and a fragrance to the gel solution thus obtained. The base material had a Brix sugar content of 36. The pH of the base material was neutral (about 6.5).
The base material was filled in a container with a capacity of 60 cc, sealed and sealed, and sterilized at a temperature of 120 ° C. with a retort kettle for 20 minutes. Thereafter, it was cooled to 35 ° C. to obtain a jelly-like pudding-like food.
The resulting pudding-like food contains 8% SFC oil at 10 ° C, has a creamy and sweet milky texture close to that of ordinary pudding, and has a good texture, texture and mouthfeel. there were. The pudding-like food maintained the same quality after the following fluctuation storage test (FIGS. 5 and 6) and after a 30-day storage test at 30 ° C.

[Examples 5 and 6 and Comparative Example 2]
Emulsified fats and oils B, C and D obtained by homogenously emulsifying vegetable oils, milk raw materials, emulsifiers, stabilizers and water according to the formulation shown in Table 4 (numerical values indicate parts by mass of the raw materials) A pudding-like food was produced in the same manner as in Example 4 except that the same product was used instead of the emulsified oil A.
The pudding-like food obtained in Example 5 contains fat and oil with an SFC of 4% at 10 ° C., and as in Example 4, the milky texture, texture, mouthfeel and tissue similar to those of normal pudding are maintained. (FIGS. 5 and 6).
The pudding-like food obtained in Example 6 contains 17% SFC oil at 10 ° C., and the same pudding-like milk texture, texture, mouthfeel and tissue as in Example 4 are maintained. (FIGS. 5 and 6).
The pudding-like food obtained in Comparative Example 2 contains 70% SFC oil at 10 ° C., and after a 30-day storage test at 30 ° C., the texture and tissue were maintained, but the fluctuation storage test After performing the above, the texture became harder than that immediately after the production, the adhesion of the tissue increased, and the mouth was awkward (FIGS. 5 to 8).

<Evaluation method>
In addition, the evaluation method performed in the above Examples 1 to 6 and Comparative Examples 1 and 2 is shown below. 1, 2, 5, and 6 show only the results of the fluctuation storage test shown below, and FIGS. 3, 4, 7, and 8 show the results of the fluctuation storage test (in the figure, “there is fluctuation”). ”And the results of the 30 ° C. storage test (shown as“ no fluctuation ”in the figure).
[Fluctuation preservation test]
After production, the temperature of the gel food is raised from 5 ° C. to 20 ° C. over 6 hours, and then reduced from 20 ° C. to 5 ° C. over 6 hours. Carried out. After producing the gel food, the above storage test was carried out for 60 cycles, and the hardness and adhesion of the product were examined by the following method.
[30 ° C storage test]
After producing the gel food, it was stored at 30 ° C. for 30 days, and the hardness and adhesion of the product were examined based on the following method.
[Test method for hardness and adhesion]
The manufactured gel food is packed in a metal petri dish, and texture analysis (hardness, adhesiveness) is performed using a resin plunger having a diameter of 20 mm and a height of 8 mm. The measurement conditions were a compression speed of 10 mm / sec, a clearance of 5 mm, and room temperature (20 ± 2 ° C.).

Claims (9)

A gel-like food for energy supply, comprising emulsified oil and fat, a gelling agent, and water,
The emulsified oil is Ri emulsified oil der containing solid fat content at 10 ° C. The (SFC) is (excluding medium chain fatty) oils is less than 35% 0%
Protein content Ru der 0.5 mass%, gelled food product.   The gelled food according to claim 1, which is a food for storage at room temperature.   The gelled food according to claim 1 or 2, wherein the fat content is 10% by mass or more based on the total mass of the gelled food. The emulsified oil / fat according to any one of claims 1 to 3, wherein the oil / fat (excluding medium chain fat) having a solid fat content (SFC) at 10 ° C of 0% to 35% is 30% by mass or more. Gel food. Further including the amount of carbohydrate to be 35 or more 60 or less in Brix sugar, gelled food product according to any one of claims 1 to 4. The gel food according to any one of claims 1 to 5 , which is contained in a state in which fats and oils are emulsified. The gel food according to any one of claims 1 to 6 , which is gelled by agar. The gel food according to any one of claims 1 to 7, further comprising one or more raw materials selected from the group consisting of HM pectin, native gellan gum, cellulose, fermented cellulose, carboxymethyl cellulose, and citrus fibers. A step of warming and hydrating the gelling agent in a state that does not contain saccharides, and preparing a gel solution, and adding the emulsified oil and fat, saccharide, and other raw materials to the gel solution, and cooling the method for producing a gel-like food product according to any one of the step of preparing a solidified jelly, claim 1 comprising 8.

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