JP6308647B2 - Ice cream food - Google Patents

Description

  The present invention relates to a food product having a flavor and texture similar to ice cream, and more specifically, having a physical property suitable for eating by people with difficulty in swallowing while maintaining a shape at room temperature while having a flavor and texture similar to ice cream. It relates to the food that you have.

  “Eating” is not only a source of life, but also a great pleasure for human beings. However, it may be difficult to chew or swallow due to a decline in function due to aging, illness or accident. Such people are limited in the food they can eat and lose their pleasure to eat. Furthermore, risks such as undernutrition due to insufficient intake of nutrients and aspiration pneumonia in which food enters the lungs from the trachea also occur. With the advent of an aging society, the number of people with such risks is increasing, and even people who have difficulty chewing and swallowing are highly valued for a meal that can be eaten safely and deliciously.

  On the other hand, ice cream is suitable as a food provided in hospitals, elderly facilities, etc. because it is highly nutritious, has high palatability, and is easy to eat even when there is no appetite. However, in such facilities, since it takes time from eating to eating, there is a problem that ice cream melts and becomes liquid at the time of eating. Melted ice cream not only loses its original shape and taste, but also has a low viscosity, and there is even a risk of aspiration for elderly people with poor swallowing function. For this reason, ice cream cannot be provided, and even if it can be provided, it is necessary to manage time and temperature.

  Therefore, there is a demand for a dessert that has the flavor, shape, and texture of ice cream, and that can maintain its characteristics and deliciousness even if time elapses from provision to eating.

  Various foods have been proposed for or suitable for those with difficulty in swallowing, and some of them use gelatin. For example, Japanese Unexamined Patent Application Publication No. 2012-2223090 (Patent Document 1) discloses an ice cream food containing gelatin. The food disclosed in this document is just a cream and is premised on eating under freezing or low temperature. Japanese Unexamined Patent Application Publication No. 2012-14757 (Patent Document 2) discloses a food for people with difficulty in swallowing containing gelatin. The food disclosed in this document is an aerated jelly food in which gelatin is dissolved and aerated, and is not intended for the texture of ice cream or the like.

JP 2012-223090 A JP 2012-14757 A JP-A-11-187819 JP 2008-54544 A JP 2005-13099 A WO2011 / 033807

  The present inventors now have a physical property suitable for eating by those who have difficulty in swallowing by maintaining a shape even at room temperature by combining gelatin and preferably other thickening polysaccharides. Further, erythritol and / or In addition, the inventors have found that the addition of xylitol can surprisingly realize a food having a flavor and texture very similar to ice cream. The present invention is based on such knowledge.

  Therefore, the object of the present invention is to provide a food product having a physical property suitable for eating by a person with difficulty in swallowing while maintaining the shape at room temperature while having a flavor and texture similar to ice cream, and a method for producing the same.

And the foodstuff by this invention is an ice cream style food,
Comprising sugar, milk component, 0.1% to 1.3% by weight of gelatin, erythritol and / or xylitol, and water;
Having a certain shape and maintaining the shape even after leaving the food at -18 ° C at a temperature of 24 ° C for 2 hours,
(1) Hardness is 5,000 N / m ² or less at 20 ° C. ± 2 ° C. and viscosity is 1,500 mPa · s or more, and / or (2) Hardness at 20 ° C. ± 2 ° C. 300 to 20,000 N / m ² and adhesion is 1,500 J / m ³ or less,
However, when gelatin is 0.4 mass% or less, it is characterized by further comprising at least 0.04 mass% thickening polysaccharide.

In addition, the method for producing an ice cream-like food according to the present invention includes:
A step of dissolving a sugar, a milk component, and erythritol and / or xylitol in water and then heating to obtain a dough;
The obtained dough was placed at a temperature higher than the melting temperature of gelatin, the gelatin was added and mixed therein, and then mixed at a temperature higher than the gelation temperature of gelatin, and separately prepared for this. And adding a foamed milk component, mixing, and then cooling.

When the amount of gelatin added was 0.3% by mass, the amount of xanthan gum, glucomannan and modified starch added was 0.05% by mass, 0.05% by mass, 0.5% or 1.0% by mass, respectively. It is a photograph which shows the preservation | save formation of a foodstuff. It is a photograph which shows the shape retention property of the foodstuff which changed the addition amount of gelatin from 0 to 0.6 mass%.

Ice cream-like food In this specification, “ice cream-like food” satisfies the shape retention and physical properties described below, regardless of whether it is classified as an ice cream based on the Food Sanitation Law, and ice cream at the time of eating. It means something that has a similar flavor and texture. Specifically, as the shape-retaining property, the food according to the present invention retains its shape even after the food at -18 ° C is left at a temperature of 24 ° C for 2 hours. Unlike ordinary ice cream that melts and becomes liquid under mild conditions.

  Since the food according to the present invention has such shape retention, an advantage that it can be provided as a food, especially as a dessert can be obtained even in hospitals, elderly facilities and the like that require time from provision to eating. The food according to the present invention can be eaten with peace of mind because it has desirable physical properties for elderly people with reduced swallowing function to eat without aspiration.

Gelatin The food according to the present invention comprises 0.1% by mass to 1.3% by mass of gelatin. By including the gelatin in this range, shape retention is realized such that the food at -18 ° C is kept at a temperature of 24 ° C for 2 hours. In addition, the food texture according to the present invention is smoothened, and the effect of improving the melting of the mouth is also achieved. The lower limit of the amount of gelatin added is preferably 0.4% by mass, and the upper limit is preferably 1.0% by mass. If the amount of gelatin is small, sufficient shape retention cannot be obtained, and excess gelatin will reduce the smooth texture of ice cream.

  In the present invention, gelatin is extracted by applying heat to collagen, which is the main component of connective tissues such as animal skin, bones, and tendons, and means a protein that is mainly composed of protein.

Sugar and Milk Ingredients The food according to the present invention comprises sugars and milk ingredients, which give the flavor of the food ice cream, especially sweetness and richness. Here, the sugar content is added as different from the thickening polysaccharide described later. Specific examples thereof include granulated sugar, fructose, sugar, glucose, lactose, oligosaccharide, maltose, isomerism as sweeteners. Examples include sugar, trehalose, syrup and sugar alcohol.

  The milk component may be a component derived from milk and a product produced therefrom, and specific examples thereof include milk, low-fat milk, non-fat milk, component-adjusted milk, condensed milk, fresh cream, skim milk powder, Examples include full milk powder, defatted concentrated milk, and full fat concentrated milk.

  The addition amount of sugar and milk components may be an amount that gives the food according to the present invention an ice cream flavor, particularly sweetness and richness, but according to a preferred embodiment, the addition amount of sugar is 10 with respect to the total amount of food. It is about -50 mass%, More preferably, it is about 20-30 mass%, and the addition amount of a milk component is about 20-70 mass%, More preferably, it is about 40-50 mass%.

  According to one preferred embodiment of the present invention, at least a part of the milk component may be added as a so-called whipped foam. The texture of soft ice cream can be realized by mixing bubbles.

Erythritol, xylitol The food according to the present invention contains either or both of erythritol and xylitol. Erythritol and xylitol give food a refreshing flavor similar to ice cream. The addition amount is not particularly limited, but is, for example, about 0.5 to 10% by mass, and more preferably about 1.0 to 5.0% by mass.

Thickening polysaccharides According to one preferred embodiment of the invention, the food product according to the invention comprises thickening polysaccharides. The addition of the thickening polysaccharide can further improve the shape retention of the food. Specific examples of thickening polysaccharides include plant food polysaccharides such as galactomannan, tamarind seed gum and pectin; plant resin-derived food polysaccharides such as gum arabic, tragacanth gum, karaya gum, gati gum and arabinogalactan; Seaweed-derived food polysaccharides such as carrageenan, agar, alginic acids, glucomannan; microbial food polysaccharides such as gellan gum, curdlan, pullulan, xanthan gum; cellulose and its derivatives, soybean water-soluble polysaccharides, psyllium seed gum, Examples include food polysaccharides such as chitin and chitosan. According to a preferred embodiment of the present invention, the thickening polysaccharide is at least one selected from the group consisting of xanthan gum, glucomannan, pectin, and gati gum.

  According to one preferred embodiment of the present invention, the addition amount of the thickening polysaccharide may be appropriately determined in consideration of the degree of improvement in shape retention, but is preferably about 0.01 to 2.00% by mass. More preferably, it is about 0.01 to 1.50 mass%. If the amount of polysaccharide thickener is small, the effect of improving shape retention cannot be obtained sufficiently, and excessive addition will reduce the smooth texture of ice cream.

  According to another aspect of the present invention, the polysaccharide thickener is added when the gelatin content in the food is 0.4% by mass or less, and the shape retention is caused by the slightly low gelatin content. It can compensate for the decline in sex. The amount of thickening polysaccharide added is at least 0.04% by mass, preferably 0.05% by mass or more, when gelatin is 0.4% by mass or less.

  According to another preferred embodiment of the present invention, the thickening polysaccharide contains either or both xanthan gum and glucomannan. By adding xanthan gum, in addition to improving the shape-retaining property of food, an appropriate viscosity can be imparted, and a non-sticky texture can be realized. The addition amount is not particularly limited, but is preferably about 0.01 to 0.3% by mass, more preferably about 0.01 to 0.1% by mass. In addition to improving the shape retention of food, addition of glucomannan can give the food an appropriate viscosity. The addition amount is not particularly limited, but is preferably about 0.01 to 0.3% by mass, more preferably about 0.01 to 0.1% by mass. Furthermore, even when the amount of gelatin added is 0.4% by mass or less, good retention can be realized by adding xanthan gum and glucomannan.

  According to one preferred embodiment of the present invention, the food according to the present invention contains both xanthan gum and glucomannan as thickening polysaccharides. By using xanthan gum and glucomannan in combination, it is possible to realize a food with excellent texture and excellent viscoelasticity. The optimal blending ratio of the two components may be adjusted as xanthan gum: glucomannan, preferably in the range of 10:90 to 90:10, more preferably in the range of 40:60 to 70:30, most preferably 50:50.

Starch According to one preferred embodiment of the present invention, the food according to the present invention may contain starch. Appropriate viscosity and shape retention can be achieved by the addition of starch. Starch is not limited as long as it can achieve an appropriate viscosity and good shape retention, but specific examples of processed starch that has been chemically, physically or enzymatically treated include acetylated adipine. Acid-crosslinked starch, acetylated phosphoric acid crosslinked starch, acetylated oxidized starch, starch sodium octenyl succinate, starch acetate, oxidized starch, hydroxypropyl starch, hydroxypropylated phosphate crosslinked starch, phosphate monoesterified phosphate crosslinked starch, phosphorus Examples thereof include oxidized starch, phosphate-crosslinked starch, and sodium starch glycolate. In addition, the source material is not limited, and may be corn, wheat, potato, tapioca, or the like. The addition amount is preferably about 0.1% by mass to 8.0% by mass, and more preferably 0.1 to 5.0% by mass.

  According to a further preferred embodiment of the present invention, the starch is preferably added in addition to the addition of either or both of xanthan gum and glucomannan. Thereby, better shape retention is obtained.

Other ingredients The food according to the present invention is based on moisture. The water content of the food may be appropriately determined within the range of realizing the physical properties described later, depending on the gelatin, sugar, milk component, erythritol and xylitol, and the thickening polysaccharide added in some cases. The food according to is a food having a water content of about 30 to 90% by mass, preferably about 50 to 70% by mass.

  In addition to the above components, the food according to the present invention may contain other optional components in order to improve its shape retention, flavor, texture and the like, and to further increase the nutritional value. Specific examples thereof include vegetable oil, egg yolk, fragrance, fruits, seeds, beans, chocolate, cacao mass, favorite beverages, vitamins, minerals, animal protein, vegetable protein, dietary fiber, and the like.

  According to one preferred embodiment of the present invention, when a so-called whipped foam is added as at least a part of the milk component, guar gum may be added to maintain the stability of the whipped. Also, according to another aspect, egg yolk is added as an optional ingredient that produces richness and smoothness, and is added as a paste when added to avoid solidification and fouling as described later. It is preferable.

Physical Properties The food according to the present invention has a certain shape and retains the shape after leaving the food at −18 ° C. at a temperature of 24 ° C. for 2 hours,
(1) Hardness is 5,000 N / m ² or less and viscosity is 1,500 mPa · s or more, and / or (2) Hardness is 300 to 20,000 N / m ² and adhesion Satisfies the requirement of 1,500 J / m ³ or less.

  Here, “holding the shape” is the same when comparing the shape immediately after the food according to the present invention at −18 ° C. is placed at a temperature of 24 ° C. and after 2 hours, or It means a state in which the shape is maintained as a solid as a whole, although there are some shape deflections, dents and collapses due to its own weight. Here, the solid is a concept that is contrasted with a liquid that does not have a certain shape, and the food according to the present invention is unevenly distributed of gelatin or thickening polysaccharide even after being left at 24 ° C. for 2 hours. The slight liquefaction that seems to be caused by the above is allowed, but it means a product that is in a state of being evaluated as a solid as a whole.

  The above (1) is a value corresponding to category 4 of the category table in the Universal Design Food (UDF) standard by the Japan Nursing Food Council. Therefore, the measurement may be performed according to this standard. Therefore, the “hardness” in the above (1) is a value obtained by an apparatus capable of measuring the compressive stress of a substance by linear motion, Specifically, the sample is filled to a height of 15 mm in a container having a diameter of 40 mm, and measured with a plunger having a diameter of 20 mm at a compression rate of 10 mm / second and a clearance of 5 mm. In the present invention, the measurement is performed at 20 ± 2 ° C.

  The “viscosity” is expressed in mPa · s by rotating the rotor at 12 rpm using a B-type viscometer, reading the reading after 2 minutes, and multiplying the value by the corresponding coefficient. Means the value. In the present invention, the measurement is performed at 20 ± 2 ° C.

  Moreover, said (2) is a value corresponding to the permission standard III of the food for a swallowing difficult person of Consumer Affairs Agency. Therefore, the measurement may be performed according to this standard. Therefore, the “hardness” and “adhesiveness” in the above (2) means that the sample has a diameter of 40 mm and a height of 20 mm (the sample is not likely to spill). In this case, a container with a height of 15 mm may be filled). Using a device capable of measuring the compressive stress of the substance by linear motion, a plunger made of resin with a diameter of 20 mm and a height of 8 mm is used. Used, compression measurement is performed twice at a compression rate of 10 mm / second and a clearance of 5 mm. In the present invention, the measurement is performed at 20 ± 2 ° C. and 10 ± 2 ° C. The “hardness” in the above (1) and the “hardness” in the above (2) have the same contents, and are merely expressed according to the notation in each standard.

When the above (1) is satisfied but the permission standard II for foods difficult to swallow by the Consumer Affairs Agency is not satisfied, the above (2) is satisfied, and the above (1) is not satisfied but the above (2) is satisfied It is preferable to satisfy Category 3 of the Category Table in the Universal Design Food Standard by the Japan Nursing Food Council. In other words, if the category 4 of the universal design food standard and the permission standard II for foods for people with difficulty in swallowing are satisfied, the category 3 of the universal design food standard and for consumers with difficulty in swallowing The case where the food acceptance standard III is satisfied is also included in the present invention. Category 3 of the universal design food standard is 20 ± 2 ° C, hardness is 20,000 N / m ² or less, and viscosity is 1,500 mPa · s or more, or those who have difficulty swallowing in the Consumer Affairs Agency The acceptance standard II for foods is that hardness is 1,000 to 15,000 N / m ² at 20 ± 2 ° C. and 10 ± 2 ° C., adhesion is 1,000 J / m ³ or less, and aggregation. The property is 0.2 to 0.9. Here, the cohesiveness is measured in the same manner as the above-mentioned “hardness” and “adhesiveness”.

  As described above, the food according to the present invention has physical properties suitable for eating by persons with difficulty in swallowing. Therefore, according to the present invention, elderly persons with reduced swallowing function can eat without aspiration. A suitable food product, i.e. a food product for persons with difficulty in swallowing, is provided.

Production Method The production method of the food according to the present invention is not particularly limited as long as gelatin is uniformly present in the food and its shape retention is realized, but can be preferably produced by the following method. First, of the raw materials excluding gelatin and some milk components, the powder components are first mixed thoroughly, then added to the liquid components, and the powder components are dissolved in the liquid components while stirring with heating. Get the dough. In particular, when a starch component is included, heating is preferably performed at 90 ° C. or higher, preferably about 98 ° C., in order to sufficiently swell the starch.

  Next, gelatin is added to the dough thus obtained. Prepare gelatin and water and swell in water for a sufficient amount of time to add the gelatin uniformly before addition. The already obtained dough is heated to a temperature higher than the melting temperature (50 to 60 ° C.) of gelatin, preferably 70 ° C. or higher, and gelatin is added thereto. Then, mix thoroughly with stirring.

  Ingredients such as sugar and egg yolk may be added during the initial preparation of the dough, but are preferably added before and after the addition of gelatin. In particular, when egg yolk is solidified and becomes lumpy, it becomes impossible to obtain a smooth texture. Therefore, it is heat-treated before addition, and preferably made into a paste. Pasting can be preferably carried out using a colloid mill apparatus. Add pasted egg yolk and other ingredients to the dough and mix thoroughly. Furthermore, when adding a fragrance | flavor etc., it is preferable to add after a heating stop so that the fragrance of a fragrance | flavor may not fly.

  It is preferable to add a part of milk component, for example, a fresh cream component, as a whipping whip. This makes it possible to achieve a smooth texture like an ice cream. Add the whipped whip to the dough, mix with stirring, and then place the resulting dough in a container. The addition of the whipped whip is preferably carried out at a temperature higher than the gelling temperature of gelatin (about 20 ° C.) and lower than the temperature at which the foamed whipped foam disappears, preferably lower than 30 ° C. It is preferable. Moreover, it is preferable to stir and mix at a relatively low speed such that the whip bubbles do not disappear. The dough container is preferably hermetically sealed and cooled. Cooling is performed at a temperature and time for completing the gelation with gelatin. Usually, gelation is completed at a temperature of 10 ° C. or lower, but for subsequent storage and storage, it is preferable to place the container at −18 ° C. or lower and freeze it to obtain a product.

Example 1
In the component group A shown in the following table, the powder component was first sufficiently mixed, then added to the liquid component, and the powder component was dissolved in the liquid component while heating and stirring to obtain a dough. Heating was performed up to 98 ° C.

  Next, component group B shown in the following table, that is, gelatin and water are prepared, and in order to uniformly mix the gelatin, it is swollen in water for 15 minutes or more, and the temperature is 70 ° C. Stir and mix with the dough of ingredient group A obtained above at temperature.

  The components of component group C in the following table were heated to a temperature up to 74 ° C. and then pasted in a colloid mill apparatus. The pasted component group C was added to the doughs of component groups A and B obtained above and stirred well. After stopping the heating, the component group D was mixed with stirring. The obtained dough was cooled with water around the container to 35 ° C.

  The component of the component group E was prepared, these were mixed and bubbled. This was added to the dough obtained above adjusted to a temperature of 30-40 ° C. The obtained dough was put in a container, hermetically sealed, and frozen in a freezer at −18 ° C. or lower.

Measurement of physical properties 1) Hardness The “hardness” in the universal design food standard by the Japan Nursing Food Association was measured using “Creep Meter RE2-30005S” manufactured by Yamaden Co., Ltd. However, measurement temperature started from -7 degreeC which can be measured, and was performed at the temperature of -6 degreeC, -5 degreeC, -3 degreeC, 5 degreeC, 10 degreeC, and 20 degreeC.
2) Viscosity The “viscosity” in the universal design food standard by the Japan Nursing Food Association was measured using a “TVB-10 viscometer” manufactured by Toki Sangyo Co., Ltd. However, measurement temperature was performed at the temperature of 5 degreeC and 20 degreeC which can be measured.
3) Hardness, adhesiveness and cohesiveness According to the permission standards for foods for persons with difficulty swallowing by the Consumer Affairs Agency, measurement was performed using “Creep Meter RE2-30005S” manufactured by Yamaden Co., Ltd. However, measurement temperature started from -7 degreeC which can be measured, and was performed at the temperature of -6 degreeC, -5 degreeC, -3 degreeC, 5 degreeC, 10 degreeC, and 20 degreeC.

The above results were as shown in the following table.

Evaluation of shape retention The food was taken out of the freezer (−21 ° C.) and left at a temperature of 24 ° C. for 2 hours while measuring the internal temperature of the food. As a result, the shape was sufficiently maintained. When the food was left at a temperature of 25 ° C., the shape was sufficiently maintained even after 2 hours.

The mouthfeel and mouthfeel of the mouth were fully melted and smooth like an ice cream.

Examples 2-10
An ice cream-like food was obtained in the same manner as in Example 1 except that the amount of gelatin was changed from 0 to 1.5% by mass in Example 1. When the amount of gelatin is 0.3% by mass or less, the addition amount of xanthan gum and glucomannan is 0.05% by mass and 0.05% by mass, respectively, and the addition amount of modified starch is 0.5% by mass or 1%. 0.0 mass%. The amount of increase or decrease in these components was adjusted by the amount of water added. About the obtained foodstuff, the same evaluation as Example 1 was performed. The results were as shown in the following table. The results of Example 1 are also shown in the table. In Examples 3 and 4 where the amount of gelatin was 0.3% by mass or less, the results when the amount of modified starch added was 0.5 or 1.0% by mass were the same. It described without distinguishing.

The evaluation criteria were as follows.
Shape retention A: Sufficient shape retention after standing at 24 ° C. for 2 hours.
○: After standing at 24 ° C. for 2 hours, the shape was slightly changed, but the shape was retained.
X: After standing at 24 ° C. for 2 hours, it became liquid without retaining its shape.
Physical properties ◎: Meets both UDF standard category 4 and food permit standard III for people with difficulty swallowing.
○: Satisfies either UDF standard category 4 or food permission standard III for those with difficulty in swallowing.
X: Neither UDF standard category 4 nor food permission standard III for people with difficulty swallowing is satisfied.
Texture ◎: Mouth melting and smoothness like ice cream were felt.
○: Mouth melting and smoothness like ice cream were felt.
Δ: Mouth melting and smoothness like ice cream were felt.
X: Melting and melting like ice cream was not felt.

  The shape change of the foodstuff in which the gelatin amount of Example 4 was 0.3% by mass was photographed immediately after standing, after 1 hour, and after 2 hours. The results are shown in FIGS. 1 (a-1), (b-1) and (c-1) when the amount of modified starch added is 0.5% by mass, and the amount of modified starch added is 1.0. In the case of mass%, it was as shown in FIGS. 1 (a-2), (b-2) and (c-2).

Examples 11-15
An ice cream-like food was obtained in the same manner as in Example 1 except that the amount of xanthan gum was changed from 0 to 0.5% by mass in Example 1. The amount of xanthan gum increased or decreased was adjusted with the amount of water added. About the obtained foodstuff, the same evaluation as Example 1 was performed. Evaluation criteria conformed to Examples 2-9. The results were as shown in the following table. The results of Example 1 are also shown in the table.

Examples 16-20
An ice cream-like food was obtained in the same manner as in Example 1 except that the amount of glucomannan in Example 1 was changed from 0 to 0.5% by mass. The amount of increase or decrease in glucomannan was adjusted with the amount of water added. About the obtained foodstuff, the same evaluation as Example 1 was performed. Evaluation criteria conformed to Examples 2-9. The results were as shown in the following table. The results of Example 1 are also shown in the table.

Examples 21-28
An ice cream-like food was obtained in the same manner as in Example 1 except that pectin was changed from 0 to 1.0% by mass in place of xanthan gum and glucomannan in Example 1. The amount of increase or decrease in pectin was adjusted by the amount of water added. About the obtained foodstuff, the same evaluation as Example 1 was performed. Evaluation criteria conformed to Examples 2-9. The results were as shown in the following table.

Examples 29-38
An ice cream-like food was obtained in the same manner as in Example 1 except that gati gum was changed from 0 to 2.0% by mass in place of xanthan gum and glucomannan in Example 1. The amount of increase or decrease in Gatti gum was adjusted by the amount of water added. About the obtained foodstuff, the same evaluation as Example 1 was performed. Evaluation criteria conformed to Examples 2-9. The results were as shown in the following table.

Examples 39-44
An ice cream-like food was obtained in the same manner as in Example 1 except that the amount of acetylated adipic phosphate-crosslinked starch in Example 1 was changed from 0 to 10.0% by mass. The increase / decrease amount of the acetylated adipic acid phosphate cross-linked starch was adjusted by the amount of water added. About the obtained foodstuff, the same evaluation as Example 1 was performed. Evaluation criteria conformed to Examples 2-9. The results were as shown in the following table. The results of Example 1 are also shown in the table.

Examples 45-51
An ice cream-like food was obtained in the same manner as in Example 1 except that the phosphate-crosslinked starch was changed from 0 to 8.0% by mass in place of the acetylated adipic acid phosphate-crosslinked starch in Example 1. The increase / decrease amount of the phosphate cross-linked starch was adjusted by the amount of water added. About the obtained foodstuff, the same evaluation as Example 1 was performed. Evaluation criteria conformed to Examples 2-9. The results were as shown in the following table.

Examples 52-56
An ice cream-like food was obtained in the same manner as in Example 1 except that potato starch was changed from 0 to 3.0% by mass in place of acetylated adipic phosphate-crosslinked starch in Example 1. The amount of increase / decrease was adjusted by the amount of water added. About the obtained foodstuff, the same evaluation as Example 1 was performed. Evaluation criteria conformed to Examples 2-9. The results were as shown in the following table.

Examples 57-61
The ice cream-like foods of Examples 57 to 61 were the same as Example 1 except that the gelatin amount was changed to 0, 0.1, 0.3, 0.5, and 0.6% by mass in Example 1. Prepared. The increase / decrease amount of the component was adjusted by the amount of water added. Evaluation similar to Example 1 was performed about the shape retention property of the obtained foodstuff. Immediately after leaving the shape change, photographs were taken 1 hour later and 2 hours later. The result was as shown in FIG. (A) is a photograph immediately after taking out from a freezer (-21 degreeC) in the figure, and the center part temperature of a 0.6 mass% foodstuff was -18.5 degreeC. (B) is a photograph after 1 hour, and the center temperature of the 0.6 mass% food was 14.1 ° C. (C) is a photograph after 2 hours, and the center temperature of the 0.6 mass% food was 20.3 ° C.

As is apparent from the photograph, the foods in which the amount of gelatin added was 0.5% by mass and 0.6% by mass maintained the shape even after 2 hours at a room temperature of 24 ° C. On the other hand, the gelatin contents of 0, 0.1% by mass and 0.3% by mass were dissolved and lost their shape. As for the foods with gelatin amount of 0.1% by mass and 0.3% by mass, as shown in Examples 3 and 4 above, the increased amount of xanthan gum and glucomannan shows good shape retention, The effect of the combined use of thickening polysaccharides was clarified.

Claims (9)

An ice cream food,
Comprising sugar, milk component, 0.1% to 1.0 % by weight of starch, 0.1% to 1.3% by weight of gelatin, erythritol and / or xylitol, and water;
Having a certain shape and maintaining the shape even after leaving the food at -18 ° C at a temperature of 24 ° C for 2 hours,
(1) Hardness is 5,000 N / m ² or less at 20 ° C. ± 2 ° C. and viscosity is 1,500 mPa · s or more, and / or (2) Hardness at 20 ° C. ± 2 ° C. 300 to 20,000 N / m ² and adhesion is 1,500 J / m ³ or less,
However, when gelatin is 0.4 mass% or less, the ice cream-like food for persons with difficulty in swallowing further comprising at least 0.04 mass% of thickening polysaccharide. The ice cream-like food for persons with difficulty in swallowing according to claim 1, wherein the gelatin content is 0.4 to 1.0 mass%. The ice cream-like food for persons with difficulty in swallowing according to claim 1 or 2, comprising a thickening polysaccharide. The ice cream-like food product for persons with difficulty in swallowing according to claim 3, wherein the polysaccharide thickener is at least one selected from the group consisting of xanthan gum, glucomannan, pectin, and gati gum. The ice cream-like food for persons with difficulty in swallowing according to claim 3 or 4, comprising xanthan gum and / or glucomannan as the thickening polysaccharide. The ice cream-like food for persons with difficulty in swallowing according to claim 5, comprising both xanthan gum and glucomannan. It is a manufacturing method of the ice cream style food for a person with difficulty in swallowing as described in any one of Claims 1-6 ,
Dissolving sugar, milk components, starch, erythritol and / or xylitol in water and then heating at a temperature sufficient for the starch to swell in water to obtain a dough;
Placing the resulting dough at a temperature above the melting temperature of gelatin, adding and mixing said gelatin therein, and then mixing at a temperature above the gelling temperature of gelatin;
The manufacturing method characterized by including at least the process of adding and mixing the foamed milk component prepared separately to this, and cooling after that. The production method according to claim 7 , wherein the thickening polysaccharide is added before or after the addition of gelatin. The production method according to claim 7 or 8 , wherein the egg yolk is pasted and added before or after the addition of gelatin.