JP7265519B2 - viscous food - Google Patents

Description

The present disclosure relates to viscous food products.

For example, JP-A-04-335861 describes a marshmallow-like food. Conventional marshmallow-like foods are usually solid.

JP-A-04-335861

The inventor has been earnestly researching a viscous food having creamy physical properties as a novel product different from the existing solid viscous food (solid marshmallow). In the process, the inventors have been earnestly conducting research based on their own point of view of achieving both stability and room-temperature storage period at a level that satisfies actual product specifications. If the stability is low, the creamy viscous food tends to separate into a liquid state, so it is desirable to control the stability to prevent this. On the other hand, making it possible to store food at room temperature improves the convenience of food storage. Although it is of extremely high technical value to achieve both stability and room-temperature storage period, there has been no technology that enables both.

The present disclosure provides a creamy viscous food that is both stable and storable at room temperature.

In addition, it is desirable to increase the stability of the creamy viscous food so that it is difficult for the food to separate into a liquid state. Improving the stability is directly linked to the marketability of the creamy viscous food, so it can be said that it alone is an important issue.

The present disclosure provides other creamy, viscous food products with enhanced stability.

One aspect of the viscous food contains sugar , gelatin, and water , and the gelatin has a jelly strength of 200 Bloom or more and a gelatin content of 1.5% or more; It satisfies one of the conditions that the blending ratio is 2.0% or more and the jelly strength is 100 Bloom or more, and the specific gravity is 0.4 to 0.9. It has a product sugar content of 80-84% Brix .

Another aspect of the viscous food is the condition that the jelly strength is 200 Bloom or more and the blending ratio is 1.5 % or more , and the condition that the blending ratio is 2.0% or more and the jelly strength is 100 Bloom or more. contains gelatin , water , syrup, and egg white blended so as to satisfy any of It has a product sugar content of 80-84% Brix.

It is possible to achieve both stability and room temperature storage stability.

It is possible to enhance the stability of the viscous food to be retained without liquid separation.

1 is a table showing an example of formulation of viscous food. FIG. 2 is a flow diagram showing an example of a method for producing viscous food. It is a recipe of the viscous foodstuff of an Example. 1 is a formulation table of viscous foods of Examples and other examples. 1 is a formulation table of viscous foods of Examples and other examples.

Embodiments can provide a viscous food product having creamy physical properties, and specifically can provide cream marshmallows. Marshmallows can be made by adding a foaming agent to honey (liquid syrup) and mixing in a certain amount of air. Nectar (liquid syrup) is made from sugar such as sugar or starch syrup. Foaming agents include gelling agents such as gelatin and thickening agents. A cream marshmallow is a marshmallow that has a creamy physical property similar to that of whipped cream.

1 and 2, one example of the formulation and manufacturing method of the viscous food according to the embodiment will be described. Materials A, B, and C shown in the table of FIG. 1 are prepared. Raw materials contained in each material A to C and their blending ratios are as follows. Material A contains 57.3% starch syrup, 26.6% granulated sugar, and 8.5% water. Material B contains 1.5% gelatin and 4.5% water. Material C contains 0.5% egg white and 1.0% white sugar. Material C may be, for example, a mixture of dried egg whites and sugar. In addition to materials A to C, 0.1% perfume is also blended.

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

Next, material B is weighed and mixed, and when the gelatin is swollen, the gelatin is dissolved in hot water, and material C is also weighed and mixed (step S104). From Material B, the gelatin in water is dissolved to form a gelatin liquid. In this step S104, after the gelatin is dissolved, the material C is put into the dissolved gelatin and stirred. Add perfume to the stirred mixture and mix uniformly.

Next, foaming is performed (S105). First, in step S105, the honey (liquid syrup) obtained in steps S102 and S103 is filtered using a strainer to obtain a mixture of ingredients B and C (gelatin liquid, a mixture of dried egg white and sugar, flavoring agent) obtained in step S104. ) are added to obtain a mixed product in which they are mixed. This mixed product is foamed using a continuous mixer and foamed to a specific gravity of 0.6 at the nozzle exit. As a result, air is entrapped in the mixed product in the form of microbubbles. In the embodiment, the amount of air is adjusted so that the specific gravity of the viscous food is, for example, 0.4 to 0.9.

Next, the dough containing air in the form of microbubbles passes through a nozzle and is filled into a container or packaging material. Specifically, the dough after adjustment is filled into the container or bag from the nozzle (S106, S107). After filling, it passes through weight measurement (S108), heat sealing (S109), metal detector (S110), and sorting process (S111), and is packaged (S112).

According to the viscous food of the embodiment described above, by controlling the sugar content in the viscous food within a suitable range, it is possible to achieve both stability and room-temperature storage period.

The sugar content after completion of the viscous food is also called "product sugar content". In the embodiment, the viscous food is constructed so that the sugar content of the product is 80 to 84% Brix and the water activity is 0.700 or less. While maintaining creamy physical properties, a shelf life of a certain length (for example, 150 days) is realized under room temperature storage conditions. Thus, there is an advantage that the product can be stored in a stable state for a long period of time even under room temperature storage conditions.

In the embodiment, the amount of gelatin blended is set to 1.5% as an example, and the specific gravity is adjusted. As a result, by stably holding the entrapped air bubbles, it is possible to stabilize the physical properties so that the creamy physical properties are not too hard and the separation of the syrup does not occur.

In the embodiment, since the jelly strength of gelatin is controlled within a suitable range, the texture is adjusted to be easy to handle when the product is filled into a piping bag.

In the embodiment, by adding 0.5% egg white as an example, it is possible to easily impart a brown color after baking. The surface can be browned and crispy, and the inside can be melted. This expands the range of arrangements when using viscous foods.

The viscous food of the embodiment also has a feature that is suitable for a usage form of squeezing out from a piping bag. The viscous food according to the embodiment may be provided as a "cream marshmallow in a piping bag" filled in a piping bag. The viscous food of the embodiments may be squeezed onto food or beverages, etc., allowing for toppings, decorations, and the like. A food topped with cream marshmallow or a beverage topped with cream marshmallow may be provided. In addition, the viscous food of the embodiment also has the characteristic of having stickiness. A viscous food having stickiness may be provided between the foods so that the viscous foods adhere to each other like an adhesive.

Although specific blending ratios (% by weight) of each raw material are shown in FIG. 1, the embodiment is not limited to this, and the blending ratio may be variously adjusted as a modification. For example, each compounding ratio may be adjusted within the following range. Regarding material A, starch syrup may be 50-70% as an example, and granulated sugar may be 25-35% as an example. For material B, gelatin may be 0.5-5% as an example. Regarding material C, egg white (eg, dried egg white) may be 0.5-5% as an example, and sugar (white sugar) may be 0.5-5% as an example. Perfume may be less than 1% as an example. Colorants may be added as desired. Water may be 15-50%, as an example. The viscous food of the embodiment is composed of liquid syrup, gelatin, egg white and, for example, 15-25% by weight of water. In the embodiment and its modified example, the shelf life of a certain amount of time can be realized under room temperature storage without losing the creamy physical properties even though the food contains air. A shelf life of, for example, 150 days may also be achieved.

Variations such as other specific formulations will be described later as examples together with FIGS. 3 to 5. FIG.

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

(sugar and sugar content)
One of the features of the embodiments is that sugar content is controlled within a suitable range in viscous foods. Control of this sugar content can particularly improve "room temperature storage stability", and also affects "stability (non-separation)" and "browning". The higher the sugar content, the easier it is to use less water, which has the advantage of lowering the water activity and improving the storage stability. Since the sugar content of the syrup and the gelling power of the gelling agent act to maintain foaming, increasing the sugar content has the advantage of easily improving "stability (non-separation)." If the sugar content is high, it is easy to reduce the water content, so it synergizes with the egg white and has the advantage of being easy to brown.

According to the embodiment, unique knowledge is provided that by controlling the product sugar content of viscous food to a relatively high value, it is possible to extend the storage period at room temperature while maintaining the creamy physical properties. . For this purpose, the sugar content of the sugar solution may be set to Brix 70% or higher, or may be set to about 75 to 85% Brix, or the product sugar content may be set to Brix 80 to 84%, for example.

By controlling the sugar content within a predetermined range defined by the Brix value, it is possible to obtain a shelf life at room temperature while supporting air bubbles so as to easily obtain creamy physical properties. An excellent technique is provided that can achieve both stability and room temperature storage period. Since it can be stored at room temperature, there is no need for refrigeration or freezing storage, and there are many advantages such as preservability and distribution.

Carbohydrates include monosaccharides such as glucose, fructose, galactose and mannose, disaccharides such as sucrose (sucrose), maltose and trehalose, polysaccharides such as oligosaccharides, dextrin and starch syrup, maltitol, erythritol and xylitol. , sugar alcohols such as lactitol and sorbitol, and isomerized sugar. These may be used individually by 1 type, and may use 2 or more types together. Among these, powdery ones containing sucrose as a main component may be used, and examples thereof include sugars such as granulated sugar and white sugar. In addition, trehalose, starch syrup, etc. can be preferably used together with sugar, and sugar and trehalose may be combined from the viewpoint of improving the crispness of marshmallows. Sugar and starch syrup may be combined in order to improve the fluidity of the marshmallow dough.

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

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

One of the features of the embodiment is that gelatin, which is a raw material, is adjusted to have an appropriate blending amount and an appropriate specific gravity. Due to the blending amount and specific gravity of gelatin, the entrapped air bubbles are stably retained, so that the cream-like physical properties are favorably formed. The numerical range of the gelatin blending ratio may be 0.5 to 5%, for example, 0.5 to 1.5%, for example, about 2.5 to 4.0%, or for example, about 3%. may be

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

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

Another feature is that the jelly strength of gelatin is optimized. By controlling the jelly strength of gelatin to a suitable range, there is an advantage that the texture is adjusted to be easy to handle when the viscous food is filled in a piping bag. Instead of 200 Bloom, the jelly strength of the gelatin may be, for example, 250 Bloom, or 300 Bloom. Here, the jelly strength can be measured by the measuring method defined in Japanese Industrial Standard JIS K6503:2001, which is a quality standard for gelatin.

The gelling agent content (here, the gelatin content) and jelly strength have a dominant effect on "stability" and also strongly affect "handling properties" and "creaminess properties". By implementing one or both of gelling agent blending amount control and jelly strength control, there is an advantage that each of the above functions can be easily enhanced.

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

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

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

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

The characteristics of agar are as follows. The first characteristic is that the surface of agar dries easily and forms a hard film. The second feature is that heating is required during melting, but boiling over is likely to occur. The third feature is that it is difficult to make a white cream because the material is brown.

(entrained air, specific gravity)
The specific gravity of viscous foods will be explained. As the specific gravity becomes lighter (that is, as the specific gravity becomes smaller), the viscous food becomes closer to being solid. In other words, it loses its fluidity and becomes as hard as a solid marshmallow. For example, when the specific gravity is about 0.3, it becomes as hard as a solid marshmallow, so the characteristics as a cream marshmallow are lost. Conversely, if the specific gravity becomes too high, it will no longer contain air and will approach a viscous liquid with fluidity. In this way, in viscous foods, the specific gravity strongly affects the "creamy physical properties", and in addition, it has an effect on the "stability (non-separation)", and has a certain degree of influence on the "handleability". have Creamy properties can be improved by controlling the specific gravity. Therefore, an amount of air that makes the specific gravity of the viscous food 0.4 to 0.9 may be entrained in fine air bubbles. In addition, gelling by mixing many bubbles (for example, specific gravity of 0.200 to 0.350) has the advantage that it is easy to obtain shape retention as a marshmallow.

(egg white)
It also has the characteristic of using egg white as a raw material not for the purpose of foaming but for coloring. However, if the amount of egg white added is too high, the viscous food tends to become hard. Therefore, in the embodiment, the amount of egg white to be blended is suppressed to be less than or less than the amount of gelling agent to be blended. In embodiments, egg white is treated only as an incidental, additional ingredient.

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

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

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

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

“Dried egg white W type (Kewpie Egg Corp.)” was used as the egg white. As a pH adjuster, “L-potassium hydrogen tartrate (Happo Shokai Co., Ltd.)” was used. As polysaccharide thickeners, the following are used. As the agar, "Le Kanten Ultra (registered trademark) (Ina Food Industry Co., Ltd.)" is used. "XK-N617 (temporary number) (Nitta Gelatin Co., Ltd.)" is used as a guar gum formulation. "HBC-P20 (Nitta Gelatin Co., Ltd.)" is used as a collagen peptide.

In addition, the method for measuring each parameter in the examples is as follows. The Brix value of the sugar content (specifically, sugar solution sugar content and product sugar content) is measured with an Abbe refractometer NAR-1T (Atago Co., Ltd.). The jelly strength (bloom value) of gelatin is measured based on JISK6503-2001, and in many cases, it is measured by gelatin manufacturers. The specific gravity is measured by filling a 200 ml cup with a creamy viscous food, measuring the weight, and measuring the weight ratio with 200 ml of water. Water activity is measured with a portable water activity measuring device (product name: LabwSift-aw: Novacina), or measured at an external analytical laboratory.

3 to 5 describe five evaluation items. Evaluation items were "storability at room temperature", "stability (non-separation)", "handling property", "creamy properties", and "browning".

"Normal temperature storability", "creamy properties", and "browning coloration" are each given a two-grade evaluation of good (○) and poor (x).

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

<Stability (non-separability)>
As for the stability, "150 days acceptable" is entered when there was no separation even after 150 days. If there was no separation even after 100 days, "100 days acceptable" is entered. If no separation occurred even after 50 days, "50 days acceptable" is entered. "Less than 50 days" is entered when there was separation within 50 days.

<Handleability>
"A" is an evaluation that it can be squeezed out easily. "◯" is an evaluation that squeezes out. "Δ" is an evaluation that it can be squeezed out by applying force. "X" is an evaluation that it cannot be squeezed out.

Example 1 in FIG. 3 corresponds to the embodiment in which the mixing ratio is shown in FIG. The viscous foods described in at least Examples 1 to 5 contain sugar, a gelling agent, and water, and the gelling agent is added to a degree of creamy fluidity at room temperature (eg, 15 to 25 ° C.). It is blended at a jelly strength and blending ratio, and air is entrapped in the form of microbubbles in such an amount that the specific gravity becomes 0.4 to 0.9, and it is constructed so as to have a product sugar content of Brix 75 to 85%.

As can be seen from at least Examples 1-5, 7 and 8, the gelling agent is gelatin, the jelly strength is 100-300 [unit: bloom], and the formulation of the gelling agent A viscous food with a percentage of 0.5-5% may be provided. This numerical range is just an example, and the gelling agent may be blended at any jelly strength and blending ratio to the extent that it has creamy fluidity at room temperature. In addition, although 3.0% and 100 blooms are described in Example 3, according to the findings of the inventors of the present application, the gelling agent blending ratio at 100 blooms may be 2.0% or more, or 2.5%. It has been found that the above is sufficient. The numerical value of 2.0% or more in the second condition described in the embodiment is based on this knowledge.

As described in at least Examples 1-5, 7 and 8, a viscous food product without polysaccharide thickeners may be provided. It is possible to provide a viscous food that is stable and does not easily separate into a liquid state without blending a polysaccharide thickener. However, as a modification, a polysaccharide thickener may be additionally blended in the embodiment and Examples 1 to 5, 7 and 8. In another example 5, an example in which a polysaccharide thickener is added is described, but the amount of gelatin blended is 0.3%. For example, after setting the gelatin blending ratio to the extent of Examples 1 to 5, Example 7 and Example 8 (that is, after blending more gelatin than in other Example 5), polysaccharide thickener is additionally blended. may be provided as a viscous food according to the embodiment.

As described in at least Examples 1 to 6 and Example 8, a viscous food containing egg white at a blending ratio lower than that of the gelling agent is provided separately from the gelling agent. good. In addition, in Example 7, which does not contain egg white, the evaluation of browning is poor.

In addition, if the water activity is high, the storage stability of the food is lowered. decreases. Therefore, by controlling the water activity of each of the above viscous foods to 0.7 or less, there is an advantage that good storage stability at room temperature can be secured.

As can be seen from some examples, microbubbles containing gelatin, water, syrup, and egg white blended so as to satisfy predetermined conditions, and having a specific gravity of 0.4 to 0.9. A viscous food product may be provided comprising air entrapped in a shape. The predetermined condition is either a first condition that the jelly strength is 200 Bloom or more and a mixing ratio of 0.5% or more, or a second condition that the mixing ratio is 3.0% or more and the jelly strength is 100 Bloom or more. is. For example, Examples 1, 2, 4, and 5 satisfy the first condition. Example 3, for example, satisfies the second condition. By controlling the strength of the jelly, controlling the blending ratio of the gelling agent, and controlling the specific gravity, it is possible to provide a creamy viscous food that is stable enough to resist liquid separation.

At least the following numerical ranges are disclosed in FIGS. In some embodiments, the sugar content of the product is controlled within the range of 80 to 84% Brix, but as a modification, at least one of the upper limit and the lower limit may be further increased or decreased within that range. As a modification, the product sugar content is, for example, Brix 80 to 81%, Brix 81 to 82%, Brix 83 to 84%, Brix 80.5 to 83.5%, Brix 81 to 83%, Brix 81.5 to 82.5 %. As a modification, at least one of the upper limit value and the lower limit value may be increased or decreased within each range, which is the same for the parameters described below.

In some embodiments, the gelling agent loading is controlled within the range of 0.5-5%. In some embodiments, jelly strength is controlled within the range of 100-300 Bloom. Alternatively, for example, it may be controlled within the range of 100 to 150 blooms, controlled within the range of 150 to 200 blooms, or controlled within the range of 200 to 300 blooms. In some embodiments, the specific gravity is controlled within the range of 0.4 to 0.9, although any specific gravity range within this range can be further defined. Alternatively, the specific gravity may be controlled within the range of, for example, 0.5 to 0.8, or the specific gravity may be controlled within the range of, for example, 0.6 to 0.7. In some embodiments, the egg white content is controlled within the range of 0.5-5%. As a modification, the mixing ratio of egg white may be controlled within a range of, for example, 0.5 to 1.0%, or within a range of 1.0 to 5.0%. As understood from some examples, the mixing ratio of the egg white and the gelling agent may be controlled so that the mixing ratio of the gelling agent is higher than that of the egg white. It is not limited to the mixing examples of FIGS. 3 to 5. For example, the amount of egg white is set to be 1/3 times or less, 1/2 times or less, or 1 time or less of the gelling agent amount. may As a comparative example, marshmallows mainly composed of egg white are usually blended so that egg white is about three times as large as gelatin in marshmallows mainly composed of egg white. There is a difference between the two in that the main gelling agent is used and the egg white is used supplementarily for coloring. In some embodiments, the water activity is controlled to 0.7 or less, more specifically within the range of 0.600 to 0.700, but as a modification, for example, 0.69 It may be controlled within the range of ~0.70. In Examples 9 and 10, sorbitol, pH adjuster, polysaccharide thickener, and collagen peptide were blended, but they were not blended in Examples 1-8.

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

Claims (6)

sugar and
gelatin and
moisture and
including
a condition that the jelly strength of the gelatin is 200 bloom or more and a blending ratio of the gelatin is 1.5% or more; a condition that the blending ratio of the gelatin is 2.0% or more and the jelly strength is 100 bloom or more; satisfy one of
Entrain air in the form of fine bubbles in an amount that makes the specific gravity 0.4 to 0.9,
With a product sugar content of 80-84% Brix ,
viscous food. 2. The viscous food according to claim 1 , which is constructed so as to satisfy at least one of a condition that the blending ratio of said gelatin is 5% or less and a condition that said jelly strength is 300 Bloom or less. The viscous food according to claim 1 or 2, which does not contain polysaccharide thickener. 4. The viscous food according to any one of claims 1 to 3 , wherein egg white is blended at a blending ratio equal to or lower than the blending ratio of gelatin . The viscous food according to any one of claims 1 to 4 , which has a water activity of 0.700 or less. It is blended so as to satisfy one of the conditions that the jelly strength is 200 Bloom or more and the blending ratio is 1.5 % or more , or the condition that the blending ratio is 2.0% or more and the jelly strength is 100 Bloom or more. gelatin and
moisture and
syrup and
egg white and
including
Entrain air in the form of fine bubbles in an amount that makes the specific gravity 0.4 to 0.9 ,
With a product sugar content of 80-84% Brix,
viscous food.

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