JP6306247B1 - Food composition - Google Patents

Abstract

[Problem] To provide a food composition imparted with a tight feeling and good mouthfeel. The food composition contains 0.5% to 10% by weight of processed starch, 0.5% to 4% by weight of gelatin, and 0.08% to 1% of acidic polysaccharide. % Or less. [Selection figure] None

Description

  The present invention relates to a food composition.

  In the past, attempts have been made to impart stickiness and elasticity to foods by utilizing the property of starch that becomes pasty. Among them, Japanese Patent Application Laid-Open No. 2004-222673 (Patent Document 1) discloses a yogurt containing 1 to 10% by weight of tapioca starch and added with gelatin. This yogurt is said to have a texture that stretches like rice cakes and is responsive to eating.

JP 2004-222673 A

  However, it is difficult to obtain a texture such as a feeling of stickiness and a good mouthfeel only by adding tapioca starch and gelatin. Thus, it has not been realized yet that foods such as a feeling of stickiness and a good mouthfeel are imparted to food by the addition of starch and the like, and its development is eagerly desired.

  In view of the above circumstances, an object of the present invention is to provide a food composition imparted with a tight feeling and a good mouthfeel.

  The inventors of the present invention have a property that the texture such as a feeling of stickiness and a good mouthfeel maintains sticky elongation, moderate hardness (gel breaking strength described later) and shape (hereinafter referred to as “shape retention”). It was also found that the food can be obtained. Based on this finding, the present invention was completed by reaching the food composition having the above-described elongation, hardness and shape retention.

  That is, the food composition according to the present invention contains 0.5% to 10% by weight of processed starch, 0.5% to 4% by weight of gelatin, and 0.08% to 1% of acidic polysaccharide. Including mass% or less.

In the food composition, the first gel composed of 1.5% by mass of the gelatin has a gel rupture strength at 5 ° C., _If, and 1.5% by mass of the gelatin and 0.3% by mass of the acidic gel. If the gel breaking strength of at 5 ° C. for a second gel consisting of saccharides and I _s, the I _s / I _f, it is preferable to be 0.65 to 0.9.

The processed starch is preferably starch that has been chemically processed.
The processed starch is preferably hydroxypropyl starch.

The processed starch is preferably tapioca-derived starch.
The gelatin is preferably alkali-treated gelatin.

  The acidic polysaccharide is preferably one or more selected from the group consisting of pectin, CMC, alginate, xanthan gum, gum arabic and lambda carrageenan.

The food composition preferably maintains its physical properties before and after freezing and thawing.
The food composition is preferably used for desserts, fillings, side dishes, sauces, jams or confectionery.

  ADVANTAGE OF THE INVENTION According to this invention, the food composition which provided the feeling of stickiness and the pleasant mouthfeel can be provided.

  Hereinafter, embodiments according to the present invention will be described in more detail. Here, the notation of the format “A to B” in this specification means the upper and lower limits of the range (that is, A or more and B or less), and there is no unit description in A, and the unit is described only in B. In this case, the unit of A and the unit of B are the same.

<Food composition>
The food composition according to the present invention contains 0.5% to 10% by weight of processed starch, 0.5% to 4% by weight of gelatin, and 0.08% to 1% of acidic polysaccharide. % Or less. In the food composition, the first gel composed of 1.5% by mass of the gelatin has a gel rupture strength at 5 ° C., _If, and 1.5% by mass of the gelatin and 0.3% by mass of the acidic gel. If the gel breaking strength of at 5 ° C. for a second gel consisting of saccharides and I _s, the I _s / I _f, it is preferable to be 0.65 to 0.9. Since the food composition according to the present invention has the above-described configuration, it can have a tight feeling and a good mouthfeel.

(Modified starch)
The food composition according to the present invention contains 0.5% to 10% by mass of processed starch. Processed starch refers to starch with improved physical properties inherent to starch, such as having high viscosity or gelling properties upon cooling. Specifically, physical processing such as heat treatment, enzymatic processing with enzymes such as amylase, or chemical processing by reacting with various chemical substances is added to raw starch to improve the above physical properties. This is a general term for starch. Examples of chemical processing for obtaining processed starch include treatments such as acetylation, phosphorylation, oxidation, octenyl succination, hydroxypropylation, and monoesterification of starch.

  Specific processed starches include acetylated adipic acid crosslinked starch, acetylated phosphoric acid crosslinked starch, acetylated oxidized starch, octenyl succinate sodium starch, acetate starch, oxidized starch, hydroxypropyl starch, hydroxypropyl phosphate crosslinked starch, phosphorus Examples thereof include acid monoesterified phosphoric acid crosslinked starch, phosphorylated starch, phosphoric acid crosslinked starch, starch glycolate sodium, and starch phosphate sodium. Of these, the modified starch is preferably hydroxypropyl starch. When hydroxypropyl starch is used as the modified starch, it can have a better feeling of stickiness and mouthfeel.

  Furthermore, as long as the modified starch is starch, the raw material from which it is derived should not be limited. For example, potato, tapioca, corn, waxy corn, wheat, rice, sweet potato, sago and the like are exemplified as raw materials to be derived. Of these, the processed starch is preferably tapioca-derived starch. When using tapioca-derived starch as the processed starch, it can have a better feeling of stickiness and mouthfeel.

  As described above, in the food composition, the processed starch is contained in an amount of 0.5% by mass or more and 10% by mass or less. When the processed starch contained in the food composition is less than 0.5% by mass, there is a tendency that sufficient viscosity and elasticity cannot be imparted due to the insufficient amount. When the processed starch contained in the food composition exceeds 10% by mass, it tends to be too hard to give a tight feeling and a good mouthfeel because it is excessive. In the food composition, the preferred processed starch content is 1 to 8% by mass.

(gelatin)
The food composition according to the present invention contains 0.5% by mass or more and 4% by mass or less of gelatin. Gelatin is a material containing collagen such as bones, skins, scales and other bones of mammals such as cows and pigs, inorganic acids such as hydrochloric acid and sulfuric acid, and inorganic acids such as lime. It can be obtained by treatment with a base. In general, gelatin obtained by treatment with an inorganic acid is referred to as acid-treated gelatin, and gelatin obtained by treatment with an inorganic base is referred to as alkali-treated gelatin. The acid-treated gelatin has an isoionic point at pH 8 to 9, and the distribution of the isoionic point is broad. In contrast, alkali-treated gelatin has an isoionic point at about pH 5, and the distribution of the isoionic point is very sharp. The aqueous gelatin solution is charged to + on the lower pH side than the isoionic point, and to-on the higher pH side.

  In the food composition, either alkali-treated gelatin or acid-treated gelatin can be used. However, the gelatin is preferably alkali-treated gelatin. When alkali-treated gelatin is used as the gelatin, it is possible to impart a better feeling of stickiness and mouthfeel.

  Furthermore, gelatin has various jelly strengths (specified in JIS K 6503: 2001 (Niwa and gelatin)), but is not limited to a specific range of jelly strength. However, it is preferable to use gelatin having a jelly strength (unit: g) of 100 to 300 from the viewpoint of giving a better feeling of stickiness and mouthfeel.

  As described above, in the food composition, gelatin is contained in an amount of 0.5 mass% to 4 mass%. When the gelatin contained in the food composition is less than 0.5% by mass, it tends to be unable to give a feeling of stickiness and elasticity due to the insufficient amount. When the gelatin contained in the food composition exceeds 4% by mass, it tends to be unable to impart softness and good mouthfeel because it is excessive and has a hard texture. In the food composition, the preferred gelatin content is 1 to 3% by mass.

(Acid polysaccharide)
The food composition according to the present invention contains 0.08% by mass or more and 1% by mass or less of acidic polysaccharide. An acidic polysaccharide is a polysaccharide that is a carbohydrate composed of 10 or more monosaccharides bonded to each other, so that it has a carboxyl group in its chemical structure, so that it is acidic when dissolved in water. Refers to the polysaccharide shown. In the food composition, the type of the acidic polysaccharide should not be limited as long as it is a polysaccharide that exhibits acidity when dissolved in water or the like. However, in order to better impart the feeling of stickiness and mouthfeel that are the effects of the present invention, for example, the acidic polysaccharide is a group consisting of pectin, CMC (carboxymethylcellulose), alginate, xanthan gum, gum arabic and lambda carrageenan It is preferably 1 or 2 or more selected.

  The acidic polysaccharide is more preferably 1 or 2 or more selected from the group consisting of pectin, CMC and alginic acid ester among the compounds described above. Most preferably, the acidic polysaccharide is pectin.

  As described above, in the food composition, the acidic polysaccharide is contained in an amount of 0.08% by mass to 1% by mass. When the acidic polysaccharide contained in the food composition is less than 0.08% by mass, there is a tendency that an appropriate hardness and a mouthfeel cannot be imparted due to the insufficient amount. When the acidic polysaccharide contained in the food composition is contained in an amount exceeding 1% by mass, it is excessively soft and tends to be too soft to impart a sticky elongation and a tight feeling. In the food composition, the content of the acidic polysaccharide is preferably 0.2 to 0.8% by mass.

<Action>
Although the detailed mechanism of the acidic polysaccharide is unknown, it has a negative charge based on the substituent such as the carboxyl group, and this negative charge is a positive charge based on the amino group of gelatin in the food composition. It is thought to cause an electrical reaction. As a result, the gelatin gel in the food composition breaks its continuity, becomes discontinuous, and becomes brittle, so that moderate hardness (gel breaking strength described later) and a mouthfeel based on this are obtained. Estimated.

(Gel rupture strength ratio: _Is / _If )
In the food composition according to the present invention, the gel breaking strength at 5 ° C. of the first gel composed of 1.5% by mass of the gelatin is I _f, and 1.5% by mass of the gelatin and 0.3% by mass of the gelatin. If the gel breaking strength of at 5 ° C. for a second gel consisting of the acidic polysaccharide and I _s, the I _s / I _f, it is preferable to be 0.65 to 0.9. That is, it is understood that the second gel is a more brittle gel because the gel breaking strength is weaker than that of the first gel. When the food composition has such a gel breaking strength ratio (I _s / I _f ), the detailed mechanism is unknown, but the continuity of the gelatin gel in the food composition is broken and discontinuous. It becomes thought that moderate hardness will be provided by becoming fragile and becoming brittle, and the mouthfeel based on this will be provided.

  Here, the first gel refers to a gel prepared by dissolving gelatin contained in a food composition in water and adjusting its concentration to 1.5% by mass. Furthermore, the said 2nd gel means the gel which prepared gelatin and acidic polysaccharide contained in a food composition as the density | concentration of 1.5 mass% and 0.3 mass%, respectively. In the first gel and the second gel, an additive (solid content) such as sugar that may be added to the food composition may be included. In that case, those in the first gel and the second gel The addition amount is the same.

Gel breaking strength (I _f ) of the first gel composed of 1.5% by weight of the above gelatin and gel breaking strength of the second gel composed of 1.5% by weight of gelatin and 0.3% by weight of the acidic polysaccharide The measuring method of (I _s ) is as follows. That is, the first gel and the second gel described above are prepared, and a gel is used for the first gel and the second gel by using a creep meter (trade name (product number): “RE2-30005C”, manufactured by Yamaden Co., Ltd.). Each break strength is measured. At that time, a φ10 mm cylindrical plunger is used. Further, the table speed is set to 1 mm / s. The temperature of the gel during measurement is 5 ° C.

The I _s / I _f is preferably 0.65 to 0.9. When the above-mentioned I _s / _If is less than 0.65, the food composition tends to be too soft and cannot give a sticky elongation, a sticky feeling, or the like. If the I _s / I _f exceeds 0.9, there is a tendency that it is impossible to impart a sense Doke suitable hardness and mouth as a food composition. The I _s / I _f is more preferably 0.7 to 0.85. In this case, more preferable hardness for obtaining a tight feeling can be obtained, and a more preferable mouthfeel can be obtained.

In the present invention, the gel breaking strength ratio (I _s / I _f ) was determined using a gel (second gel) in which the mass ratio of gelatin to acidic polysaccharide was 5: 1. As long as it contains a predetermined amount of gelatin (0.5% by mass to 4% by mass) and acidic polysaccharide (0.08% by mass to 1% by mass), a feeling of stickiness and mouthfeel is imparted It is.

(Evaluation of the physical properties)
As described above, the food composition according to the present invention is provided with a feeling of stickiness and a good mouthfeel. Whether or not the food composition has this tight feeling and good mouthfeel can be determined by comprehensively evaluating the following physical properties. That is, by evaluating the physical properties of “elongation”, “shape retention” and “texture” of the food composition, it is possible to determine whether or not the food composition has a good feeling and a good mouthfeel. The physical properties of “elongation”, “shape retention” and “texture” can be evaluated by the following methods, respectively.

  That is, with respect to “elongation”, 60 g of the food composition is filled in a substantially cylindrical container (capacity 90 ml) having a longitudinal section whose upper side is longer than the lower side and opened upward, and the substantially cylindrical container When the lid is removed and left at rest in a temperature atmosphere of 5 ° C for 12 hours or more, and the food composition at 5 ° C in the substantially cylindrical container is scooped up with a 5 cc spoon, the food composition The length that an object hangs down from a spoon and extends is evaluated as “elongation”. About the length of this "elongation", let it be the average value of each numerical value obtained by repeating the above-mentioned method 5 times.

  When the “elongation” is 15 cm or more, the food composition is imparted with a tight feeling and a good mouthfeel.

  Furthermore, with respect to “shape retention”, the substantially cylindrical container is filled with the food composition, covered, and allowed to stand at a temperature atmosphere of 5 ° C. for 12 hours or more, and then the substantially cylindrical container is turned upside down. It can evaluate by observing the state change of the 5 degreeC food composition in the said substantially cylindrical container at the time of mounting and leaving still for 30 seconds visually. Here, in the substantially cylindrical container, the food composition is filled so that there is a space between the lid and the lid. At this time, the food composition is observed to flow due to its hardness or the like and adhere to the lid. The “shape retention” refers to a form in which the maximum number is observed among various forms obtained by repeating the above observation three times.

  “Shape retention” means that the food composition does not adhere to the lid, or when the food composition adheres only to a part of the lid, the food composition has a tight feeling and a good mouthfeel. .

  As for “feel”, by conducting a sensory test and having the subject eat the food composition, “feeling of stickiness”, “feeling of mouth” as well as “feeling of stretch”, “feel of stickiness”, “hardness” And “trot feeling” can be evaluated by obtaining one of the following answers: “very”, “have”, “average”, or “insufficient” it can.

  As for “Food texture”, “Reliable” or “Hold” is obtained for the items of “Moist feeling”, “Mouth feeling”, “Elongation feeling” and “Stiff feeling”. In the case where an answer of “insufficient” is obtained for the items of “hardness” and “trot feeling”, the food composition is imparted with a tight feeling and a good mouthfeel.

(Maintaining physical properties before and after freezing and thawing)
The food composition according to the present invention preferably maintains its physical properties before and after freezing and thawing. That is, it is preferable to maintain a tight feeling and a pleasant mouthfeel between before the food composition is frozen and after the food composition is frozen and thawed.

  In this specification, “freezing” refers to a state in which the water content is completely solidified by allowing the food composition to stand in a temperature atmosphere of −18 ° C. or lower. “Thawing” refers to a state in which the moisture in the interior is completely liquefied by returning the frozen food composition to refrigeration (5 ° C.) and allowing it to stand for 12 hours or longer.

  Furthermore, the “physical properties” maintained before and after freezing and thawing in the present specification are the above-mentioned “elongation”, “shape retention”, and “texture”, and the methods described above both before freezing and after thawing. Can be measured. The food composition is maintained before and after freezing and thawing for these physical properties. In other words, the evaluation of these physical properties can be obtained without changing substantially before and after freezing and thawing, or without changing at all, and it is possible to obtain a tight feeling and good mouthfeel without change.

  For example, in the food composition of Sample 12 in [Example] to be described later, the “elongation” is 25 cm or more and less than 30 cm before and after freezing and thawing, and “shape retention” is an evaluation that does not adhere to the lid. With regard to the “texture”, an evaluation result of “very possessing” is obtained for the items of “sticky feeling”, “feeling of mouth”, “feeling of stretching”, and “stickiness”. In this case, the food composition of the sample 12 can obtain an evaluation of S (the effect of the present invention can be obtained remarkably) as a comprehensive evaluation, and can obtain a better feeling of stickiness and good mouthfeel.

<Application>
The food composition according to the present invention is preferably used for desserts, fillings, side dishes, sauces, jams or confectionery. In this case, as a food composition of these foods, it is possible to impart a texture such as a tight feeling and a good mouthfeel.

  Specifically, the food composition can be used as a dessert, such as pudding, jelly, mousse, bavaroa, yogurt, apricot tofu, mizuyokan, warabimochi.

  As a filling, it can be used as a pudding, jelly, custard cream, chocolate cream, strawberry filling, fruit filling, jam, kinako filling, matcha filling, curry filling, potato filling, egg filling, spread and the like.

  As a side dish, it can be used as tofu, sesame tofu, egg tofu, nursing side dish, soft side dish, potato salad, cold tea steamed, cold soup and the like.

  As a sauce, it can be used as anko sauce, fruit sauce, chocolate sauce, caramel sauce, condensed milk sauce, matcha sauce, honey sauce, black honey sauce and the like.

  As jam, it can be used as anko jam, fruit jam, marmalade, milk jam and the like.

  As confectionery, it can be used as ice cream, sherbet, cream puff, gummy, marshmallow, soft candy and the like.

  EXAMPLES Hereinafter, although an Example is given and this invention is demonstrated in detail, this invention is not limited to these. In the following examples, “overall evaluation S” means a food composition that can remarkably obtain the effects of the present invention, and “overall evaluation A” means food that can sufficiently obtain the effects of the present invention. Means a composition. “Comprehensive evaluation B” means a food composition capable of obtaining the effects of the present invention, and “Comprehensive evaluation C” refers to a food composition that is insufficient to obtain the effects of the present invention. Means that.

[Example 1]
<Preparation of sample 11>
First, tapioca-derived hydroxypropyl starch (trade name: “Ikaruga 100” manufactured by Oji Cornstarch Co., Ltd.) as a processed starch with a proportion of 3% by mass in the whole sample, 1.2% in the whole sample % Jelly strength 150 alkali-treated gelatin (trade name: “NC”, manufactured by Nitta Gelatin Co., Ltd.), pectin (commercially available product) as an acidic polysaccharide with a ratio of 0.3% by mass in the entire sample Got ready. After mixing these, water was added and stirred and heated at 80 ° C. for 10 minutes to obtain a mixed solution in which the above mixture was dissolved. Further, 60 g of this mixed solution was filled in a substantially cylindrical container (bottom surface φ4.4 cm, open top surface φ6 cm, capacity 90 ml) having a trapezoidal shape with a cross section longer than the bottom side and opened upward, and the mixture was mixed at 5 ° C A food composition of Sample 11 was prepared by cooling in the evening (16 hours).

<Preparation of sample 12>
A food composition of Sample 12 was prepared by the same method as Sample 11 except that sugar, which accounts for 30% by mass of the entire sample, was added to the above mixture.

<Preparation of sample 13>
The food composition of sample 13 is the same as that of sample 11 except that the ratio of the processed starch to the entire sample is 0.5% by mass and the sugar is 5% by mass of the total sample. A product was prepared.

<Preparation of sample 14>
The ratio of the processed starch to the entire sample is 10% by mass, the ratio of the acidic polysaccharide to the entire sample is 0.9% by mass, and the sugar that is 5% by mass of the entire sample is added to the mixture. Except for the above, the food composition of Sample 14 was prepared by the same method as Sample 11.

<Preparation of sample 15>
Gelatin is an alkali-treated gelatin (trade name: “# 300 fine powder”, manufactured by Nitta Gelatin Co., Ltd.) having a jelly strength of 300%, which accounts for 0.5% by mass of the entire sample, and occupies the entire sample of acidic polysaccharide. The food composition of Sample 15 was prepared by the same method as Sample 11, except that the ratio was 0.08% by mass and sugar that accounted for 30% by mass in the entire sample was added to the above mixture.

<Preparation of sample 16>
First, processed starch (hydroxypropyl starch derived from tapioca) that accounts for 0.5% by mass in the entire sample, and pectin (commercial product) as an acidic polysaccharide that accounts for 0.6% by mass in the entire sample And the sugar which the ratio for the whole sample becomes 10 mass% was prepared. These were mixed to obtain a mixture, and then water was added to dissolve it by boiling. To this boiled and melted mixture, sugar having a ratio of 20% by mass to the whole sample and candy having a ratio of 50% by mass to the whole sample were added and boiled. Thereafter, a 40% by mass solution of alkali-processed gelatin having a jelly strength of 100 (trade name: “# 100”, manufactured by Nitta Gelatin Co., Ltd.) was added so that the ratio to the entire sample was 4% by mass. A food composition of Sample 16 was prepared by filling a substantially cylindrical container and allowing it to stand at room temperature (25 ° C.) overnight (16 hours).

<Preparation of sample 17>
The food composition of sample 17 is the same as sample 11 except that the proportion of the acidic polysaccharide in the entire sample is 1% by mass and the sugar is 30% by mass in the entire sample. Was prepared.

<Preparation of sample 1A>
A food composition of Sample 1A was prepared by the same method as Sample 13 except that the ratio of the processed starch to the entire sample was 0.4% by mass. Sample 1A is a comparative example because the content of processed starch is less than 0.5% by mass.

<Preparation of sample 1B>
A food composition of Sample 1B was prepared by the same method as Sample 14, except that the proportion of processed starch in the entire sample was 11% by mass. Sample 1B is a comparative example because the content of processed starch exceeds 10% by mass.

<Preparation of sample 1C>
A food composition of Sample 1C was prepared by the same method as Sample 15 except that the ratio of gelatin to the entire sample was 0.4% by mass. Sample 1C is a comparative example because the gelatin content is less than 0.5% by mass.

<Preparation of sample 1D>
A food composition of Sample 1D was prepared by the same method as Sample 16, except that the ratio of gelatin to the entire sample was 5% by mass. Sample 1D is a comparative example because the gelatin content exceeds 4 mass%.

<Preparation of sample 1E>
A food composition of Sample 1E was prepared by the same method as Sample 15 except that the proportion of the acidic polysaccharide in the entire sample was 0.07% by mass. Sample 1E is a comparative example because the content of acidic polysaccharide is less than 0.08% by mass.

<Preparation of sample 1F>
A food composition of Sample 1F was prepared by the same method as Sample 17 except that the proportion of the acidic polysaccharide in the entire sample was 1.1% by mass. Sample 1F is a comparative example because the content of acidic polysaccharide exceeds 1% by mass.

<Preparation of sample 1G>
A food composition of Sample 1G was prepared by the same method as Sample 11 except that the modified starch was not added. Sample 1G is a comparative example because it does not contain processed starch.

<Preparation of sample 1H>
A food composition of Sample 1H was prepared by the same method as Sample 11 except that gelatin was not added. Sample 1H is a comparative example because it does not contain gelatin.

<Preparation of Sample 1I>
A food composition of Sample 1I was prepared by the same method as Sample 11 except that the acidic polysaccharide was not added. Sample 1I is a comparative example because it does not contain acidic polysaccharide.

<Physical property evaluation>
With respect to the food compositions of Samples 11 to 17 and Samples 1A to 1I described above, the physical properties of “elongation”, “shape retention”, and “texture” were evaluated. The evaluation method is as described above. The results are shown in Tables 1 and 2.

  Here, regarding the “elongation” in Tables 1 and 2, a sample whose length was less than 1 cm was evaluated as “0”, a sample that was 1 cm or more and less than 10 cm was evaluated as “1”, and 10 cm or more and 15 cm The sample that was less than 20 cm was evaluated as “2”, the sample that was 15 cm or more and less than 20 cm was evaluated as “3”, the sample that was 20 cm or more and less than 25 cm was evaluated as “4”, and the sample that was 25 cm or more and less than 30 cm The sample that was evaluated as “5” and 30 cm or more was evaluated as “6”. As described above, the length of the “elongation” is required to be 15 cm or more in order to give a food texture such as a tight feeling and a good mouthfeel in the food composition (in Tables 1 and 2, “ 3 ”or more).

  Furthermore, for “shape retention” in Tables 1 and 2, a sample that was a liquid without viscosity was evaluated as “C”, and when the sample adhered to the entire lid, it was evaluated as “B”. The sample was evaluated as “A” when the sample adhered to a part of the sample, and “S” when the sample did not adhere to the lid. As described above, in order to give a food texture such as a tight feeling and good mouthfeel in the food composition, “shape retention” means that the sample does not adhere to the lid, or the sample is only on a part of the lid. It is necessary to adhere (an evaluation of “A” or more in Tables 1 and 2).

  Regarding the evaluation of “texture” in Tables 1 and 2, regarding “feeling of stickiness” and “feeling of mouthfeel”, the case of “very having” is evaluated as “S”, and “having” “A” is evaluated as “A”, “Normal” is evaluated as “B”, and “Insufficient” is evaluated as “C”. In addition, regarding the items of “Elongation”, “Stiffness”, “Hardness”, and “Trotter”, the items that received “very” and “have” Listed with remarks in the "feel" column. In addition, the numerical values of 300, 150 and 100 of “gelatin (300)”, “gelatin (150)” and “gelatin (100)” in Tables 1 and 2 indicate jelly strength (unit: g). “Comprehensive evaluation” is as described above.

(Discussion)
According to Tables 1 and 2, the food compositions of Samples 11 to 17 were “elongated”, “shape retention”, “sticky”, “ It can be seen that good evaluation was obtained for each item of “feeling of sensation” and “other texture”. The food compositions of Samples 11 to 17 are “S” or “A” in the overall evaluation, and it is understood that a feeling of stickiness and good mouthfeel are imparted. Samples 11 to 17 were all found to have an effect that the viscosity at the time of production was lower than that of this type of food composition and the container was easily filled (easy filling property).

[Example 2]
<Preparation of Control Sample X>
An alkali-processed gelatin (trade name: “NC”, manufactured by Nitta Gelatin Co., Ltd.) with a jelly strength of 150 having a concentration of 1.5% by mass was prepared, and the proportion of the total sample with respect to this gelatin was 5% by mass. A first gel obtained by adding the resulting sugar was prepared as a control sample X.

<Preparation of sample 21>
Sample 21 as a second gel was prepared by adding pectin (commercial product) as an acidic polysaccharide with a ratio of 0.3% by mass to the entire sample to the control sample X.

<Preparation of sample 22>
Sample 22 as a second gel was prepared by adding CMC (commercially available product) as an acidic polysaccharide having a ratio of 0.3% by mass to the entire sample to the control sample X.

<Preparation of Sample 23>
Sample 23 as a second gel was prepared by adding alginic acid ester (commercially available product) as an acidic polysaccharide with a ratio of 0.3% by mass to the entire sample to the control sample X.

<Preparation of sample 24>
A sample 24 as a second gel was prepared by adding xanthan gum (commercially available product) as an acidic polysaccharide having a ratio of 0.3% by mass to the whole sample to the control sample X.

<Preparation of sample 25>
A sample 25 as a second gel was prepared by adding gum arabic (commercial product) as an acidic polysaccharide having a ratio of 0.3% by mass to the entire sample to the control sample X.

<Preparation of sample 26>
Sample 26 as the second gel was prepared by adding lambda carrageenan (commercially available product) as an acidic polysaccharide with a ratio of 0.3% by mass to the entire sample to the control sample X.

<Preparation of sample 2A>
Sample 2A as a second gel was prepared by adding locust bean gum (commercially available product) with a ratio of 0.3% by mass to the entire sample to the control sample X. Locust bean gum is not an acidic polysaccharide.

<Preparation of sample 2B>
Sample 2B as a second gel was prepared by adding guar gum (commercially available product) with a ratio of 0.3% by mass to the entire sample to the control sample X. Guar gum is not an acidic polysaccharide.

<Measurement of gel breaking strength ratio>
I _f , which is the gel breaking strength of the control sample X as the first gel, and I _s which are the gel breaking strengths of the samples 21 to 26, Sample 2A and Sample 2A as the second gel are measured by the methods described above did. Thereby, I _s / _If in Samples 21 to 26, Sample 2A, and Sample 2A was obtained. The results are shown in Table 3.

<Preparation of control sample Y>
An alkali-treated gelatin (trade name: “# 300 fine powder”, manufactured by Nitta Gelatin Co., Ltd.) having a jelly strength of 300 with a concentration of 1.5% by mass was prepared, and the ratio of the gelatin to the whole sample was 5%. A first gel obtained by adding% sugar was prepared as a control sample Y.

<Preparation of sample 27>
A sample 27 as a second gel was prepared by adding pectin (commercial product) as an acidic polysaccharide having a ratio of 0.3% by mass to the entire sample to the control sample Y.

<Measurement of gel breaking strength ratio>
I _f is a gel breaking strength of control samples Y as the first gel, and I _s is a gel breaking strength of the sample 27 as the second gel were determined by methods respectively described above. Thereby, I _s / _If in the sample 27 was obtained. The results are shown in Table 4.

<Preparation of control sample Z>
An alkali-processed gelatin (trade name: “NC”, manufactured by Nitta Gelatin Co., Ltd.) having a jelly strength of 150 with a concentration of 1.5% by mass was prepared, and the proportion of the gelatin in the entire sample was 30% by mass. A first gel obtained by adding the resulting sugar was prepared as a control sample Z.

<Preparation of sample 28>
Sample 28 as a second gel was prepared by adding pectin (commercially available product) as an acidic polysaccharide having a ratio of 0.3% by mass to the entire sample to the control sample Z.

<Measurement of gel breaking strength ratio>
I _f is a gel breaking strength of the control sample Z of the first gel, and I _s is a gel breaking strength of the sample 28 as a second gel were determined by methods respectively described above. Thereby, I _s / _If in the sample 28 was obtained. The results are shown in Table 4.

<Preparation of control sample α>
An alkali-treated gelatin (trade name: “R fine powder”, manufactured by Nitta Gelatin Co., Ltd.) with a jelly strength of 100 having a concentration of 1.5% by mass was prepared, and the ratio of the gelatin to the whole sample was 5% by mass. The first gel obtained by adding the sugar to be prepared as a control sample α.

<Preparation of sample 29>
A sample 29 as a second gel was prepared by adding pectin (commercial product) as an acidic polysaccharide having a ratio of 0.3% by mass to the entire sample to the control sample α.

<Measurement of gel breaking strength ratio>
I _f is a gel breaking strength of control samples α of the first gel, and I _s is a gel breaking strength of the sample 29 as the second gel were determined by methods respectively described above. Thereby, I _s / _If in the sample 29 was obtained. The results are shown in Table 4.

(Discussion)
According to Tables 3 and 4, Samples 21 to 26 are gels for Control Sample X, Sample 27 is for Control Sample Y, Sample 28 is for Control Sample Z, and Sample 29 is for Control Sample α. The breaking strength ratio (I _s / I _f ) was in the range of 0.65 to 0.9. In Sample 2A and Sample 2B, since the acidic polysaccharide was not added to gelatin, the gel breaking strength ratio (I _s / I _f ) exceeded 1 compared to Control Sample X. In Samples 21 to 29, the negative charge based on the carboxyl group of the acidic polysaccharide causes an electrical reaction with the positive charge based on the amino group of gelatin, causing the gel of the gelatin to become discontinuous and brittle. It is estimated that the intensity ratio (I _s / I _f ) is in the above range. In this case, a good feeling of stickiness and good mouthfeel can be obtained.

[Example 3]
<Preparation of sample 12>
The food composition of Sample 12 was prepared as described above.

<Preparation of sample 31>
The food composition of Sample 31 was prepared in the same manner as Sample 12, except that the modified starch was replaced with tapioca-derived hydroxypropyl phosphate crosslinked starch (commercially available product).

<Preparation of Sample 32>
A food composition of Sample 32 was prepared by the same method as Sample 12, except that the modified starch was replaced with acetylated phosphoric acid crosslinked starch derived from tapioca (commercially available product).

<Preparation of sample 3A>
A food composition of Sample 3A was prepared by the same method as Sample 12, except that the processed starch was replaced with tapioca-derived raw starch (commercial product).

<Physical property evaluation>
With respect to the food compositions of Sample 12, Sample 31, Sample 32, and Sample 3A described above, physical properties of “elongation”, “shape retention”, and “texture” were evaluated. The evaluation method is as described above. The results are shown in Table 5. Here, 0 to 6 of “elongation” in Table 5 and the meanings of S to C of “shape retention” and evaluation of “texture” are the same as those described in the explanation of Table 1 and Table 2. It is.

(Discussion)
According to Table 5, the food compositions of Sample 12, Sample 31 and Sample 32 using processed starch were “elongated”, “shape retention”, and the food composition of Sample 3A not using processed starch. It can be seen that each of the items “sticky feeling”, “feeling of mouthfeel”, and “other texture” obtained favorable evaluations. The food compositions of Sample 12, Sample 31, and Sample 32 are “S” or “A” in the overall evaluation, and it is understood that they have a feeling of stickiness and a good mouthfeel. Similar to Sample 12, Sample 31 and Sample 32 were found to have an effect that the viscosity at the time of production was lower than that of this type of food composition and the container was easily filled (easy filling property).

[Example 4]
<Preparation of sample 12>
The food composition of Sample 12 was prepared as described above.

<Preparation of sample 41>
The same method as Sample 12 except that gelatin was replaced with acid-treated gelatin (trade name: “APH-150 fine powder” manufactured by Nitta Gelatin Co., Ltd.) having a jelly strength of 150 with a concentration of 1.2% by mass. Thus, a food composition of Sample 41 was prepared.

<Physical property evaluation>
With respect to the food compositions of Sample 12 and Sample 41 described above, physical properties of “elongation”, “shape retention”, and “texture” were evaluated. The evaluation method is as described above. The results are shown in Table 6. The meanings of S to C of “elongation” in Table 6 and S to C of “shape retention” and the evaluation of “texture” are the same as those described in the explanation of Table 1 and Table 2. .

(Discussion)
According to Table 6, even when acid-treated gelatin (sample 41) or alkali-treated gelatin (sample 12) is used as gelatin, “elongation”, “shape retention”, “stickiness”, “mouth” It can be seen that good evaluation was obtained for each item of “feeling of sensation” and “other texture”. The food compositions of the sample 12 and the sample 41 are “S” or “A” in the comprehensive evaluation, and it is understood that a feeling of stickiness and a good mouthfeel are imparted. It is also understood that the alkali-treated gelatin contained in the sample 12 is more preferable. Similar to the sample 12, the sample 41 was found to have an effect that the viscosity at the time of production was lower than that of this type of food composition and the container was easily filled (easy filling property).

[Example 5]
<Preparation of sample 51>
First, tapioca-derived hydroxypropyl starch (trade name: “Ikaruga 100” manufactured by Oji Cornstarch Co., Ltd.) as a processed starch with a ratio of 2% by mass in the entire sample, 1.2% in the total sample % Jelly strength 150 alkali-treated gelatin (trade name: “NC”, manufactured by Nitta Gelatin Co., Ltd.), pectin (commercially available product) as an acidic polysaccharide with a ratio of 0.3% by mass in the entire sample Got ready. After obtaining a mixture by mixing these, water and a sugar that accounts for 30% by mass of the whole sample are added and stirred and heated at 80 ° C. for 10 minutes to obtain a mixed solution in which the mixture is dissolved. It was. Further, 60 g of this mixed solution was filled in a substantially cylindrical container (bottom surface φ4.4 cm, open top surface φ6 cm, capacity 90 ml) having a trapezoidal shape with a cross section longer than the bottom side and opened upward, and the mixture was mixed at 5 ° C. A food composition of Sample 51 was prepared by cooling in the evening (16 hours).

<Preparation of sample 52>
A food composition of Sample 52 was prepared by the same method as Sample 51 except that the modified starch was replaced with corn-derived hydroxypropyl starch (commercially available product).

<Preparation of Sample 53>
A food composition of Sample 53 was prepared in the same manner as Sample 51 except that the processed starch was replaced with hydroxypropyl starch derived from waxy corn (commercially available product).

<Physical property evaluation>
Each physical property of “elongation”, “shape retention”, and “texture” was evaluated for the food compositions of Sample 51 to Sample 53 described above. The evaluation method is as described above. The results are shown in Table 7. The meanings of S to C of “elongation” in Table 7 and S to C of “shape retention” and the evaluation of “texture” are the same as those described in the explanation of Table 1 and Table 2. .

(Discussion)
According to Table 7, the food compositions of Sample 51 to Sample 53 are “elongation”, “shape retention”, “stickiness”, “feeling of mouth” regardless of their origin as long as processed starch is used. It can be seen that each of the items of “Other texture” obtained a good evaluation. The food compositions of Samples 51 to 53 are “S” or “A” in the comprehensive evaluation, and it is understood that a feeling of stickiness and a good mouthfeel are imparted. It is also found that the processed starch derived from tapioca contained in the sample 51 is more preferable. Samples 51 to 53 were also found to have an effect that the viscosity at the time of production was lower than that of this type of food composition, and the filling into the container was easy (easy filling property).

[Example 6]
<Preparation of sample 12>
The food composition of Sample 12 was prepared as described above.

<Preparation of sample 61>
A food composition of Sample 61 was prepared by the same method as Sample 12 except that the acidic polysaccharide was replaced with CMC (commercial product).

<Preparation of sample 62>
A food composition of Sample 62 was prepared in the same manner as Sample 12, except that the acidic polysaccharide was replaced with an alginate (commercially available product).

<Preparation of sample 63>
A food composition of Sample 63 was prepared in the same manner as Sample 12, except that the acidic polysaccharide was replaced with xanthan gum (commercially available product).

<Preparation of sample 64>
A food composition of Sample 64 was prepared in the same manner as Sample 12, except that the acidic polysaccharide was replaced with gum arabic (commercial product).

<Preparation of sample 65>
A food composition of Sample 65 was prepared by the same method as Sample 12, except that the acidic polysaccharide was replaced with lambda carrageenan (commercial product).

<Preparation of sample 66>
The food composition of sample 66 is the same as sample 12 except that the acidic polysaccharide is the same as the acidic polysaccharide in sample 12 and the pectin and CMC are used in a 1: 1 ratio. A product was prepared.

<Physical property evaluation>
With respect to the food compositions of Sample 12 and Sample 61 to Sample 66 described above, physical properties of “elongation”, “shape retention”, and “texture” were evaluated. The evaluation method is as described above. The results are shown in Table 8. The meanings of S to C of “elongation” in Table 8 and S to C of “shape retention” and the evaluation of “texture” are the same as those described in the explanation of Table 1 and Table 2. .

(Discussion)
According to Table 8, the food composition of Sample 12 and Sample 61 to Sample 66 is “elongation”, “shape retention”, “stickiness”, “ It can be seen that each of the items “feeling of mouthfeel” and “other food texture” has a good evaluation. It can be seen that the food compositions of Sample 12 and Sample 61 to Sample 66 are “S” or “A” in the comprehensive evaluation, and are given a feeling of stickiness and smoothness. Similar to the sample 12, the samples 61 to 66 were found to have an effect that the viscosity at the time of manufacture was lower than that of this type of food composition and the container was easily filled (easy filling property).

[Example 7]
<Preparation of sample>
In Example 7, it was investigated whether the physical properties of the food composition were maintained before and after freezing and thawing by using the samples 11 to 17 used in Example 1.

  First, the food compositions of Samples 11 to 17 were allowed to stand in a temperature atmosphere of minus 20 ° C. or lower for 12 hours, and were frozen by completely solidifying the internal moisture. Thereafter, the frozen samples 11 to 17 were returned to refrigeration (5 ° C.) and allowed to stand for 12 hours or more to completely liquefy and thaw the internal moisture.

<Physical property evaluation before and after freezing and thawing>
The evaluation of each physical property of “elongation”, “shape retention” and “texture” before freezing of samples 11 to 17 is as shown in Table 1. The physical properties of the samples 11 to 17 after thawing were evaluated by the method described above. The results are shown in Table 9. The meaning of 0 to 6 of “elongation” in Table 9 and S to C of “shape retention” and the evaluation of “texture” are the same as those described in the explanation of Table 1 and Table 2. .

(Discussion)
According to Table 9, it was found that the physical properties of the food compositions of Samples 11 to 17 were maintained before and after freezing and thawing. Samples 11 and 13 were evaluated as “having” although their stickiness decreased before and after freezing and thawing, and it was judged that physical properties were maintained before and after freezing and thawing.

[Prescription example]
Hereinafter, the use of the food composition according to the present invention will be described by showing a plurality of prescription examples.

<Prescription Example 1> Milk Pudding Mass%
1. Modified starch (hydroxypropyl starch, tapioca) 3
2. Gelatin (alkali-treated gelatin) 1.2
3. Acidic polysaccharide (pectin) 0.3
4). Sugar 10
5. Whole fat condensed milk 5
6). Mizuame 7
7). Milk 25
8). Cream 10
9. Fragrance 0.1
10. Water balance 100.

  The milk pudding of Formulation Example 1 is obtained by mixing processed starch, gelatin, pectin, sugar, whole fat condensed milk and starch syrup prepared in the above-mentioned amounts, and adding the milk and water prepared in the above-mentioned amounts to this mixture And stirring and heating at 80 ° C. for 10 minutes. Then, it can obtain by adding the cream and the fragrance | flavor prepared to the quantity mentioned above, filling a predetermined container, and cooling at 5 degreeC for 12 hours or more.

<Prescription Example 2> Anse jelly mass%
1. Modified starch (hydroxypropyl starch, tapioca) 3
2. Gelatin (alkali-treated gelatin) 1.2
3. Acidic polysaccharide (pectin) 0.3
4). Sugar 10
5. Koshidon 35
6). Water balance 100.

  The jelly of Formulation Example 2 is obtained by mixing processed starch, gelatin, pectin and sugar prepared in the above-mentioned amounts to obtain a mixture, adding water to the above-mentioned amount, stirring at 80 ° C. for 10 minutes, Heat. Thereafter, the koji koji prepared in the amount described above is added, filled in a predetermined container, and cooled at 5 ° C. for 12 hours or more.

<Formulation example 3> Strawberry milk pudding mass%
1. Modified starch (hydroxypropyl starch, tapioca) 3
2. Gelatin (alkali-treated gelatin) 1.2
3. Acidic polysaccharide (pectin) 0.3
4). Sugar 10
5. Whole fat condensed milk 5
6). Mizuame 7
7). Milk 25
8). Cream 10
9. Strawberry puree 20
10. Citric acid 0.38
11. Fragrance acidulant preparation 0.3
12 Fragrance 0.1
13. Water balance 100.

  In the strawberry milk pudding of Formulation Example 3, processed starch, gelatin, pectin, sugar, whole fat condensed milk and syrup are mixed to obtain a mixture, and the milk and water prepared in the above amounts are mixed into this mixture. Add and stir and heat at 80 ° C. for 10 minutes. Thereafter, the cream, strawberry puree, citric acid, fragrance acidulant preparation and fragrance prepared in the above-mentioned amounts are added, filled in a predetermined container, and cooled at 5 ° C. for 12 hours or more.

<Formulation example 4> Anko jam
1. Modified starch (hydroxypropyl starch, tapioca) 0.9
2. Gelatin (alkali-treated gelatin) 0.36
3. Acid polysaccharide (pectin) 0.09
4). First sugar 5
5. Second sugar 15
6). Water candy 10
7). Sorbitol 23
8). ５０ 50
9. Water 20.

  In the Anko jam of Formulation Example 4, processed starch, gelatin, pectin and primary sugar prepared in the above-mentioned amounts are mixed with powder to obtain a powder mixture, and water is added to the above-mentioned amount in the above-mentioned amount. Dissolve the powder mixture by boiling. Then, the second sugar, syrup, sorbitol, and koji prepared in the above-mentioned amounts are added, and the jam is finished by simmering to a final mass of 100. The jam can be obtained by filling a predetermined container and cooling at 5 ° C. for 12 hours or more. Each prescription component in this prescription example indicates a prescription amount at the time of addition.

<Prescription Example 5> Sesame Jelly Mass%
1. Modified starch (hydroxypropyl starch, tapioca) 3
2. Gelatin (alkali-treated gelatin) 1.2
3. Acidic polysaccharide (pectin) 0.3
4). Kneaded sesame 15
5. White soup 5
6). Mirin 1
7). 0.05 salt
8). Water balance 100.

  Sesame jelly of Formulation Example 5 is a powder mixture of processed starch, gelatin, pectin and salt prepared in the above-mentioned amounts to obtain a powder mixture, and water, kneaded sesame prepared in the above-mentioned amounts in this powder mixture, Add white dashi and mirin, and stir and heat at 80 ° C. for 10 minutes. Then, it can obtain by filling a predetermined container and cooling at 5 degreeC for 12 hours or more.

  Although the embodiments and examples of the present invention have been described as described above, it is also planned from the beginning to appropriately combine the configurations of the above-described embodiments and examples.

  It should be understood that the embodiments and examples disclosed herein are illustrative and non-restrictive in every respect. The scope of the present invention is defined by the terms of the claims, rather than the description above, and is intended to include any modifications within the scope and meaning equivalent to the terms of the claims.

Claims (8)

Containing 0.5% to 10% by weight of processed starch,
Containing 0.5% to 4% by weight of gelatin,
The acid polysaccharide or 0.08 wt% 1 wt% or less seen including,
The gel breaking strength at 5 ° C. of the first gel comprising 1.5% by mass of the gelatin is _If ,
When the gel breaking strength at 5 ° C. of the second gel composed of 1.5% by mass of the gelatin and 0.3% by mass of the acidic polysaccharide is I _s ,
A food composition in which I _s / _If is 0.65 to 0.9 . The food composition according to claim 1 , wherein the processed starch is a starch that has been chemically processed. The food composition according to claim 1 or 2 , wherein the processed starch is hydroxypropyl starch. The food composition according to any one of claims 1 to 3 , wherein the processed starch is a tapioca-derived starch. The food composition according to any one of claims 1 to 4 , wherein the gelatin is alkali-treated gelatin. The food composition according to any one of claims 1 to 5 , wherein the acidic polysaccharide is one or more selected from the group consisting of pectin, CMC, alginate, xanthan gum, gum arabic, and lambda carrageenan. The food composition according to claim 1 , wherein physical properties of the food composition are maintained before and after freezing and thawing. The said food composition is a food composition in any one of Claims 1-7 used for a dessert, a filling, a side dish, a sauce, jam, or confectionery.