JP7339798B2 - jelly food - Google Patents

Description

TECHNICAL FIELD The present invention relates to a jelly food that is in the form of jelly under freezing at -20°C.

Conventionally, jelly foods (jelly beverages) filled in pouch containers with spouts have been widely distributed (Patent Documents 1 to 5). In addition, research and development have also been conducted on freezing jelly foods filled in pouch containers with spouts (Patent Documents 1, 4, and 5).

For example, Patent Literature 1 discloses a jelly food that is packed in a pouch container with a spout, frozen in a freezer, and thawed appropriately before drinking.

Patent Document 6 discloses that granular jelly is contained in frozen dessert dough (skimmed milk powder, fresh cream, milk, etc.) containing calcium, so that unfrozen granular jelly can be obtained even when frozen at -15 ° C. or lower. It is disclosed to retain the elasticity of jelly.

By the way, Patent Literature 7 discloses a bar ice cream having a jelly texture when frozen.
In addition, conventionally, gummies containing 3 to 15% by mass of glycerin (Patent Document 8) and shaved ice containing 2 to 50% by mass of glycerin (Patent Document 9) are known.

Further, Patent Document 10 discloses that a sherbet-like beverage containing 5% by mass of glycerin (see Table 2) can achieve both refreshing sweetness and soft ice feeling.

JP-A-2002-27917 JP 2010-259335 A JP 2010-17163 A Patent No. 4339391 JP-A-2002-272431 JP 2014-54213 A JP 2016-158512 A JP 2015-80419 A JP-A-11-187819 JP 2015-159790 A

While jelly foods packed in various pouch containers with spouts have been proposed, there has been a demand for further development of jelly foods with new palatability.

An object of the present invention, which has been made in view of the above circumstances, is to provide a jelly food that has unprecedented palatability.

The present invention for solving the above problems contains a gelling agent and glycerin, is jelly-like under freezing at -20 ° C., and the content of the glycerin is more than 5% by mass and 15% by mass or less. Characterized as a jelly food.
The jelly food of the present invention has a better jelly texture when frozen at -20°C.
In addition, according to the present invention, the jelly food can be easily discharged from the spout by gripping or pushing the container with a hand under freezing at −20° C. in the form of being filled in a pouch container with a spout. .

A preferred embodiment of the present invention further contains erythritol, and the content ratio of glycerin and erythritol is in the range of 1:0.1 to 1:1.

When the content ratio of glycerin and erythritol is within the above range, it has more moderate gel strength under freezing at -20°C. Therefore, in particular, when the jelly food is filled in a pouch container with a spout, the jelly food product can be easily discharged from the mouth by gripping or pushing the container with a hand.

In addition, a jelly food having a content ratio of glycerin and erythritol within the above range has a better jelly texture when frozen at −20° C., and forms ice crystals of a size that can be clearly perceived when eaten. include. Therefore, according to the jelly food in which the content ratio of glycerin and erythritol is within the above range, it is possible to achieve both a jelly texture and an ice-like texture more preferably.

In a preferred form of the present invention, the jelly food is packed in a pouch container with a spout.
After taking out the jelly food in such a form from the freezer, it can be easily eaten with the sensation of drinking from the mouth.

Further, in a preferred embodiment of the present invention, the Brix value is 25 or more and 40 or less.
When the Brix value is 25 or more and 40 or less, it has more moderate gel strength under freezing at -20°C. Therefore, in particular, in the form of being filled in the spouted pouch container described above, when the jelly is discharged from the spout, it has a good jelly texture even when a shearing force is applied during discharge.

A jelly food having a Brix value within the above range has a better jelly texture when frozen at −20° C. and contains ice crystals of a size that can be clearly perceived when eaten. Therefore, according to the jelly food having a Brix value within the above range, it is possible to more preferably achieve both jelly texture and ice-like texture.

Moreover, in a preferable form of the present invention, the water content is 60% by mass or more.
Since the water content is equal to or higher than the lower limit, it is possible to easily discharge the jelly food from the mouthpiece by grasping or pushing the container by hand. In addition, a jelly food having a water content of at least the lower limit has a better jelly texture when frozen at −20° C. and contains ice crystals of a size that can be clearly perceived when eaten. Therefore, according to the jelly food having a water content equal to or higher than the lower limit, it is possible to more preferably achieve both jelly texture and ice-like texture.

Moreover, in a preferred form of the present invention, ethanol is further included.
By using ethanol, it is possible to obtain a good jelly texture under freezing at -20°C. In addition, since a small amount of ethanol has the effect of improving the texture of the jelly, the effect on the flavor can be reduced.

Further, the present invention comprises a step of blending a gelling agent and glycerin to prepare a jelly raw material, and a filling step of filling a pouch container with a spout with the prepared jelly raw material, wherein the glycerin content is 5. It is also a method for producing a jelly food drinkable in a frozen atmosphere of -20° C., which is more than 15% by mass and is not more than 15% by mass.

INDUSTRIAL APPLICABILITY According to the present invention, it is possible to produce a jelly food that has a better jelly texture when frozen at −20° C. and contains ice crystals of a size that can be clearly perceived when eaten. Therefore, according to the jelly food having a water content equal to or higher than the lower limit, it is possible to produce a jelly food that more preferably achieves both a jelly texture and an ice-like texture.

ADVANTAGE OF THE INVENTION According to this invention, the jelly food with unprecedented palatability can be provided.

BEST MODE FOR CARRYING OUT THE INVENTION Embodiments of the present invention will be described below for understanding of the present invention. It should be noted that the following embodiment is an example that embodies the present invention, and can be appropriately modified within the scope described in the claims.

The jelly food of the present invention is mainly composed of a structure in which water is retained in a network of macromolecular raw materials containing polysaccharides, gelatin, etc., and has elasticity and shape retention as a whole.
Here, "jelly" refers to a state in which the jelly food has elasticity and shape retention.
Being "jelly-like" can be evaluated by the fact that when the jelly food is scooped up with a spoon, it does not disintegrate and has sharp corners. Jelly-like food has a texture that, when put in the mouth and masticated, it collapses while feeling elasticity (herein referred to as "jelly texture", etc.).

Also, “under freezing at −20° C.” refers to a state in which the jelly food is stored in a freezer in an atmosphere of −20° C. for a certain period of time (for example, 24 hours or more) and sufficiently cooled.
In the present invention, if the jelly food is jelly-like when evaluated immediately (within 3 minutes) after being taken out from the freezer to room temperature (20 ° C.), it is "jelly-like under freezing at -20 ° C." can be evaluated as

A more preferred form of the jelly food of the present invention is described below.

The packaging form of the jelly food of the present invention is not particularly limited, and a preferred example is a form in which the jelly food is packed in a pouch container with a spout.
Since the pouch container with the spout is in the form of being filled, the jelly food frozen in the freezer can be grasped or pushed from the outside of the container by hand without any special thawing operation, and the jelly food can be released from the mouth. can be discharged and eaten with the feeling of drinking.
Such a form of jelly food is generally called a jelly drink or the like.

Here, as the spout-equipped pouch container, for example, a bag-like container made of a flexible sheet formed by laminating a plastic film and a metal foil and provided with a straw can be mentioned ( See Japanese Patent No. 3663084, Japanese Patent No. 3477396, Japanese Patent No. 3659775). Alternatively, the mouthpiece of the pouch container with a spout and the portion containing the jelly food may be formed integrally with a bag-like container made of a flexible sheet obtained by laminating a plastic film and a metal foil. Moreover, the spout portion may be provided only in the upper portion of the pouch container, or may extend into the inside of the pouch. Furthermore, even if there is no spout part (straw part), the tip part of the pouch container has a narrowed shape, and it may be a container that replaces the straw (Orihiro Co., Ltd. "T Pouch" etc.) ( Example: Japanese Patent No. 4988882).
Here, the presence or absence and shape of the straw part provided in the pouch container with the spout affects the texture of the extruded jelly food. Therefore, it is possible to appropriately select the presence or absence and the shape of the straw part provided in the pouch container with the spout according to the desired texture of the extruded jelly food. Note that if the straw portion is intruded into the pouch container, the extruded jelly food tends to collapse.

The jelly food of the present invention can be provided as a product that is distributed at room temperature, or as a frozen jelly food that is distributed in a frozen state (-18°C or lower). In either case, it can be eaten after being frozen in the temperature range (-18 to -20°C) of a freezer for home or business use. Moreover, it is also possible to adopt a form in which a once-frozen jelly food is eaten while being thawed at room temperature.

Preferred forms of each component contained in the jelly food of the present invention are described below.
In addition, in the description of the content (concentration) of each component in this specification, unless otherwise specified, the term "whole jelly food" indicates the entire edible portion contained in the container and does not include the container.

The jelly food of the present invention has a glycerin content of more than 5% by mass and not more than 15% by mass.

A jelly food having a glycerin content within the above range has a better jelly texture when frozen at -20°C.
A jelly food having a glycerin content within the above range can be easily discharged from the spout by gripping or pushing the container with a hand in a form filled in a pouch container with a spout.

The content of glycerin in the jelly food is preferably more than 5% by mass, more preferably more than 6% by mass, more preferably more than 7% by mass, more preferably more than 8% by mass of the whole jelly food. More preferably more than 8.5% by weight, more preferably more than 9% by weight, particularly preferably more than 9.5% by weight.
A jelly food with a glycerin content above the lower limit has a better jelly texture when frozen at −20° C. and contains ice crystals of a size that can be clearly perceived when eaten. Therefore, according to the jelly food in which the content of glycerin is within the above range, it is possible to more preferably achieve both jelly texture and ice-like texture.

In addition, the content of glycerin in the jelly food is preferably 14.5% by mass or less, more preferably 13% by mass or less, still more preferably 11% by mass or less, and particularly preferably 10.5% by mass or less of the entire jelly food. be.
A jelly food with a glycerin content below the upper limit has a better jelly texture when frozen at −20° C. and contains ice crystals of a size that can be clearly perceived when eaten. Therefore, according to the jelly food in which the content of glycerin is within the above range, it is possible to more preferably achieve both jelly texture and ice-like texture.

Also, the jelly food of the present invention contains a gelling agent.

The content of the gelling agent in the jelly food is preferably 0.1% by mass or more, more preferably 0.15% by mass or more, and more preferably 0.2% by mass or more of the entire jelly food.
By setting the content of the gelling agent to the lower limit or more, the jelly food can be easily swallowed from the mouth by gripping or pushing the container by hand under freezing at -20 ° C. in the form filled in a pouch container with a spout. can be discharged to
In addition, when the content of the gelling agent is at least the lower limit, it is possible to more preferably achieve both a jelly texture and an ice-like texture under freezing at -20°C.

The content of the gelling agent in the jelly food is preferably 1% by mass or less, more preferably 0.5% by mass or less, still more preferably 0.4% by mass or less, and particularly preferably 0.35% by mass of the entire jelly food. It is below.
By keeping the content of the gelling agent below the upper limit, the jelly food can be easily swallowed from the mouth by gripping or pushing the container with a hand under freezing at -20 ° C in the form filled in a pouch container with a spout. can be discharged to
In addition, since the content of the gelling agent is equal to or less than the upper limit, it is possible to more preferably achieve both a jelly texture and an ice-like texture under freezing at -20°C.

The content ratio of glycerin and gelling agent is 1:0.01 to 1:0.04, more preferably 1:0.01 to 1:0.03, more preferably 1:0.02 to 1. : preferably within the range of 0.03.
When the content ratio of glycerin and the gelling agent is within the above range, it is possible to more preferably achieve both a jelly texture and an ice-like texture when frozen at -20°C.

Here, the gelling agent is preferably one or more selected from glucomannan, carrageenan, xanthan gum, locust bean gum, native gellan gum, tamarind gum, guar gum, agar, gellan gum, gelatin, alginic acid and pectin. .

Hereinafter, a preferable form of the content of each gelling agent in the jelly food will be described.

The content of glucomannan in the jelly food is preferably 0.01% by mass or more, more preferably 0.05% by mass or more, based on the entire jelly food.
When the content of glucomannan is equal to or higher than the lower limit, the texture of the jelly becomes better when frozen at -20°C.

In addition, the content of glucomannan in the jelly food is preferably 0.3% by mass or less, more preferably 0.2% by mass or less, still more preferably 0.1% by mass or less, particularly preferably 0.2% by mass or less, of the entire jelly food. 09% by mass or less.
When the content of glucomannan is below the upper limit, it exhibits more moderate strength under freezing at −20° C., and is particularly excellent in dischargeability in the form of filling a pouch container with a spout.

In addition, the content of carrageenan is preferably 0.01% by mass or more, more preferably 0.05% by mass or more, of the entire jelly food.
When the carrageenan content is equal to or higher than the lower limit, the jelly texture becomes better when frozen at -20°C.

The content of carrageenan is preferably 0.3% by mass or less, more preferably 0.2% by mass or less, and still more preferably 0.1% by mass or less of the entire jelly food.
When the content of carrageenan is below the upper limit, it exhibits more moderate strength under freezing at −20° C., and is particularly excellent in dischargeability in the form of being filled in a pouch container with a spout.

In addition, the content of xanthan gum is preferably 0.001% by mass or more, more preferably 0.005% by mass or more, more preferably 0.01% by mass or more, and still more preferably 0.02% by mass or more of the entire jelly food. , particularly preferably 0.04% by mass or more.
When the content of xanthan gum is at least the lower limit, the texture of the jelly becomes better when frozen at -20°C.

In addition, the content of xanthan gum is preferably 3% by mass or less, more preferably 1% by mass or less, more preferably 0.5% by mass or less, still more preferably 0.3% by mass or less, and particularly preferably It is 0.15% by mass or less, preferably 0.1% by mass or less.
When the content of xanthan gum is equal to or less than the upper limit, it exhibits more moderate strength under freezing at −20° C., and is particularly excellent in dischargeability when filled in a pouch container with a spout.

The content of gellan gum is preferably 0.001% by mass or more, more preferably 0.005% by mass or more, more preferably 0.01% by mass or more, and particularly preferably 0.1% by mass or more of the entire jelly food. .
When the content of gellan gum is at least the lower limit, the texture of the jelly becomes better when frozen at -20°C.

In addition, the content of gellan gum is preferably 5% by mass or less, more preferably 3% by mass or less, still more preferably 1% by mass or less, and particularly preferably 0.5% by mass or less, of the entire jelly food.
When the content of gellan gum is equal to or less than the upper limit, it exhibits more moderate strength under freezing at −20° C., and is particularly excellent in dischargeability when filled in a pouch container with a spout.

The content of agar is preferably 0.001% by mass or more, more preferably 0.005% by mass or more, more preferably 0.01% by mass or more, and particularly preferably 0.1% by mass or more of the entire jelly food. . When the content of agar is at least the lower limit, the texture of the jelly is better when frozen at -20°C.

In addition, the content of agar is preferably 10% by mass or less, more preferably 5% by mass or less, still more preferably 3% by mass or less, particularly preferably 2% by mass or less, particularly preferably 1% by mass or less, of the entire jelly food. is.
When the content of agar is not more than the upper limit, it exhibits more moderate strength under freezing at −20° C., and is particularly excellent in dischargeability when filled into a pouch container with a spout.

Here, the gelling agent in the present invention preferably contains glucomannan and carrageenan.

The total content of glucomannan and carrageenan is preferably 0.5% by mass or less, more preferably 0.3% by mass or less, and still more preferably 0.25% by mass or less of the entire jelly food.
When the total content of glucomannan and carrageenan is below the upper limit, it exhibits more moderate strength under freezing at −20° C., and is particularly excellent in dischargeability when filled in a spouted pouch container.
In addition, the total content of glucomannan and carrageenan is preferably 0.05% by mass or more, more preferably 0.1% by mass or more, and still more preferably 0.13% by mass or more of the entire jelly food.
When the carrageenan content is at least the lower limit, it exhibits more moderate strength under freezing at −20° C., and is particularly excellent in dischargeability in the form of being filled in a pouch container with a spout.

Also, the content ratio of glucomannan and carrageenan is preferably in the range of 1:0.5 to 1:2, more preferably 1:0.7 to 1:1.3.
A jelly food having a compounding ratio of glucomannan content and carrageenan content within the above range has a better jelly texture when frozen at -20°C.

Among them, forms containing glucomannan and carrageenan, and further containing one or more gelling agents selected from xanthan gum, locust bean gum, native gellan gum, tamarind gum, guar gum, agar, gellan gum, gelatin, alginic acid and pectin. can be cited as a preferred form.

The lower limit of the Brix value in the present invention is preferably 20 or higher, more preferably 25 or higher, even more preferably 30 or higher.
A jelly food having a Brix value equal to or higher than the lower limit has a moderate jelly strength under freezing at -20°C. Therefore, particularly in the form of filling a pouch container with a spout, it is possible to achieve both a good jelly texture after ejection and a good dischargeability from the pouch container with a spout.

Moreover, the upper limit of the Brix value of the present invention is preferably 45 or less, more preferably 40 or less from the viewpoint of flavor.

In addition, as a method of calculating the Brix value of a jelly food, the method of measuring a Brix value using a saccharimeter can be mentioned. In addition, a method of calculating the Brix value using a refractometer, a method of determining the Brix value by comparing the sugar concentration in the jelly food with a Brix value calibration curve, and the like can be mentioned.

Here, the Brix value of the jelly food can be adjusted by adjusting the sugar content in the jelly food.

Here, the jelly food of the present invention preferably has a water content of 50% by mass or more, more preferably 55% by mass or more, and more preferably 60% by mass or more.
In addition, the jelly food of the present invention has a water content of 90% by mass or less, more preferably 85% by mass or less, and more preferably 75% by mass or less.
By setting the moisture content within the above range, it is possible to obtain a better texture under freezing at -20°C.

Also, the ratio of the gelling agent content to the water content is in the range of 1:150 to 1:450, more preferably 1:200 to 1:400, still more preferably 1:250 to 1:350. preferable.
When the ratio of the gelling agent content to the water content is within the above range, it is possible to achieve both a jelly texture and an ice-like texture when frozen at −20° C. more preferably.

Moreover, in the present invention, it is preferable that a sugar alcohol is further included.
Among them, the jelly food of the present invention preferably contains erythritol.

The lower limit of the erythritol content is preferably 1% by mass or more, more preferably 1.5% by mass or more, more preferably 2% by mass or more, and particularly preferably 2.5% by mass or more.
The upper limit of the erythritol content is preferably 10% by mass or less, more preferably 6% by mass or less, still more preferably 5% by mass or less, and particularly preferably 4.5% by mass or less.
When the erythritol concentration is within the above range, it is possible to obtain a more moderate jelly strength under freezing at -20°C, so that the dischargeability is excellent especially in the form of filling a pouch container with a spout.

In addition, the content ratio of glycerin and erythritol is 1:0.1 to 1:1, more preferably 1:0.3 to 1:0.8, further preferably 1:0.4 to 1:0.6. is preferably within the range of
When the content ratio of glycerin and erythritol is within the above range, both jelly texture and ice-like texture when frozen at −20° C. can be more favorably achieved.

Moreover, in this invention, it is preferable that alcohol is further included.
Among them, the jelly food of the present invention preferably contains ethanol. Alcohol may also be derived from alcoholic beverages and the like.

The lower limit of the ethanol content is preferably 0.1% by mass or more, more preferably 0.15% by mass or more, more preferably 0.2% by mass or more, and particularly preferably 0.3% by mass or more.
The upper limit of the ethanol content is preferably 1.5% by mass or less, more preferably 1.4% by mass or less, still more preferably 1.3% by mass or less, and particularly preferably 1.2% by mass or less. .
When the ethanol concentration is within the above range, it is possible to obtain a more moderate jelly strength under freezing at -20° C., so that it is excellent in dischargeability, especially in the form of filling a pouch container with a spout.

The jelly food of the present invention can optionally contain other ingredients commonly used in jelly food as long as the effects of the present invention are not impaired. Such optional ingredients include, for example, jelly food additives, monosaccharides, oligosaccharides, amino acids, organic amines, pH adjusters, vitamins, antioxidants, antioxidant aids, as well as milk raw materials, dietary fibers, stabilizers, etc. agents and the like.

Moreover, it is preferable that the resulting jelly food has a pH of 3.0 to 6.0, more preferably 3.0 to 5.0, and more preferably 3.0 to 4.6. By setting the pH of the obtained jelly food to 4.6 or less, propagation of microorganisms can be suppressed, which is preferable in terms of jelly food hygiene. Moreover, since the sour taste of a jelly food can be suppressed by setting pH to 3.0 or more, it is preferable.

The invention also relates to frozen food products. As used herein, frozen food refers to food that is eaten in a frozen state (-18°C or below). Frozen foods include those distributed in a frozen state (−18° C. or lower) and those distributed at room temperature and frozen at home.

The frozen food of the present invention is
comprising a gelling agent, glycerin and ethanol;
The glycerin content is more than 5% by mass and 15% by mass or less.
The description of the jelly food of the present invention described above applies to the components, physical properties, and preferred form of packaging of the frozen food.

The method for producing the jelly food of the present invention will be described below.
The description of the jelly food of the present invention described above applies to each component, physical properties, and preferred form of packaging.

(1) Preparation process A preparation process is a process of preparing a jelly raw material.
At this time, the present invention includes blending a gelling agent and glycerin. The present invention includes preparing the jelly raw material so that the content of glycerin is more than 5% by mass and 15% by mass or less.

(2) Filling step The filling step is a step of filling a pouch container with a spout with the prepared jelly raw material.
The operation of filling the pouch container with the spout with the jelly raw material can be performed, for example, by the method described in Japanese Patent No. 3527019, Japanese Patent Application Laid-Open No. 11-157502, etc. by the present applicant.

Here, in the method for producing the jelly food of the present invention, if the above steps (1) and (2) are included, a method of heating and then cooling after the filling step, or a method of once heating the jelly raw material after the preparation step After that, it is filled in a pouch container with a spout and cooled, and a method without heating is included.
Here, when heating, the heating temperature is preferably 80° C. or higher, more preferably 90° C. or higher. By strengthening the sterilization conditions, it is possible to handle the normal temperature distribution of the jelly food before freezing.

EXAMPLES The present invention will be described in more detail below with reference to examples, but the present invention is not limited to the following examples as long as the gist thereof is not exceeded.

[Test Example 1] Effect of Glycerin Amount The effect of the amount of glycerin on the physical properties of the jelly food was examined.

(1) Production of Jelly Food Materials shown in Table 1 below were added to water to prepare jelly food materials. The prepared jelly food material was heated to 95° C. and filled in a cup container or a pouch container with a spout. After filling, it was cooled in a water bath and left at room temperature for 24 hours. Furthermore, by storing in a freezer (-20°C) for 24 hours, jelly foods of Comparative Example 1 and Examples 1 to 3 were produced.
In this example, as the spout-equipped pouch container, a bag-shaped container made of a flexible sheet obtained by laminating a plastic film and a metal foil and provided with a straw was used (Patent 3659775). The spout-equipped pouch used in this example has a form in which the straw is inserted inside the pouch (see FIG. 1 of Japanese Patent No. 3659775).

More specifically, the product names and specifications of the pouch containers with spouts used in this example are as follows.
・Product name: CP07 straw ・Standard: 80.0 (width) x 54.0 (folded) x 120.00mm (height)
・ Manufacturer: Hosokawa Yoko Co., Ltd.

(2) Test details and evaluation items The following tests and evaluations were performed on the produced jelly food. The Brix value in Test Example 1 is a value measured using a digital saccharimeter (photorefractive critical angle detection method).

・Gel strength (-20°C)
A value measured by the following method was defined as the gel strength of the jelly food.
Using a rheometer (manufactured by Sun Science: CR-500DX), under the measurement conditions (compression test) of a cylindrical plunger with a diameter of 10 mm, an approach speed of 60 mm/min, and an approach distance of 20 mm, the breaking strength (N ), or the maximum stress (N) during the measurement was taken as the gel strength when the gel did not break.

・Properties under freezing at -20°C (property evaluation)
The properties under freezing at −20° C. were evaluated by an evaluator who specializes in jelly drinks using the following criteria.

(i) Ice-like texture under freezing at −20° C. The jelly food that has been cooled for 24 hours in a −20° C. atmosphere freezer is removed from the freezer to room temperature, the pouch container with the spout is grasped by hand, and the jelly is released from the mouth of the container. The food was ejected and eaten (within 3 minutes after being removed from the freezer).
◯ ... The texture of ice is felt. It has a firm texture.
Δ: The texture of ice is felt. A piece of ice hits your tongue.
x: The texture of ice is not felt.

(ii) Presence or absence of ice crystals under freezing at −20° C. The jelly food that has been cooled in a freezer in a −20° C. atmosphere for 24 hours is removed from the freezer to room temperature, the pouch container with the spout is grasped by hand, and the jelly is released from the mouth of the container. The food was discharged, and the presence or absence of ice crystals in the jelly food was confirmed (within 3 minutes after being removed from the freezer).

(iii) Evaluation of jelly texture under freezing at −20° C. The jelly food cooled for 24 hours in a −20° C. atmosphere freezer is removed from the freezer to room temperature, the pouch container with the spout is grasped by hand, and the spout is opened from the mouth of the container. The jelly food was ejected, placed in the mouth of the jelly food, and the "jelly texture" was evaluated (within 3 minutes after being removed from the freezer).
◯: Jelly texture is felt. It feels elastic when pressed with the tongue or teeth.
(triangle|delta)... Jelly texture is sensed. You can feel the presence or absence of subtle elasticity with your tongue.
×: No jelly texture is felt.

(iv) Ejectability from a spouted pouch container under freezing at -20 ° C. The jelly food cooled for 24 hours in a -20 ° C. atmosphere freezer is removed from the freezer to room temperature, the spouted pouch container is gripped by hand, and the container is The jelly food was ejected from the mouthpiece and eaten (within 3 minutes after being removed from the freezer). The ejectability of the jelly food was evaluated by an evaluator who specializes in jelly drinks using the following criteria. The product temperature at the time of evaluation was -20°C.
O: The jelly food can be easily discharged by gripping the container.
Δ: The jelly food can be discharged by gripping the container, but excessive force must be applied.
x: Discharge difficult.

(3) Results and discussion From the results in Table 1, by setting the glycerin content to be more than 5% by mass and 15% by mass or less, in a form filled in a pouch container with a spout, under freezing at -20 ° C. 2, it was found that the jelly food can be easily discharged from the mouth by grasping or pushing the container by hand.
In addition, it was found that the texture of the jelly under freezing at -20°C is improved by setting the content of glycerin to be more than 5% by mass and 15% by mass or less. More specifically, the glycerin content is more than 5% by mass and 15% by mass or less, so that the produced jelly food has a better jelly texture when frozen at -20°C, and , was found to contain ice crystals of clearly perceptible size when eaten. Therefore, it was found that by making the glycerin content more than 5% by mass and 15% by mass or less, it is possible to more preferably achieve both a jelly texture and an ice-like texture when frozen at -20°C. .

[Test Example 2] Effect of type of gelling agent Effect of the type of gelling agent on the physical properties of a jelly food containing a certain amount of glycerin and having a good jelly texture under freezing at -20 ° C. It was investigated.

(1) Test details and evaluation items Jelly foods containing gelling agents shown in Table 2 were produced in the same manner as in Test Example 1.
The produced jelly food was evaluated by the same evaluation method and evaluation criteria as in Test Example 1.

The Brix value in Test Example 2 was obtained by a method of determining the Brix value by comparing the sugar concentration in the jelly food with a Brix value calibration curve.

(2) Results and discussion From the results in Table 2, if the jelly food contains a certain amount of glycerin, it is frozen at -20 ° C in the form filled in a pouch container with a spout, regardless of the type of gelling agent. It was found that the jelly food can be easily discharged from the drinking mouth by gripping or pushing the container from below.
Moreover, it was found that the same results as in Test Example 1 were obtained in the jelly food containing a certain amount of glycerin, regardless of the gelling agent used. More specifically, if it is a jelly food containing a certain amount of glycerin, it should have a better jelly texture when frozen at -20°C and contain ice crystals of a size that can be clearly perceived when eaten. I found out. Therefore, it was found that a jelly food containing a certain amount of glycerin can more preferably achieve both a jelly texture and an ice-like texture, regardless of the type of gelling agent.

[Test Example 3] Effect of amount of erythritol Next, the effect of the amount of erythritol on the physical properties of a jelly food containing a certain amount of glycerin and having a good jelly texture when frozen at -20°C was examined. did.

(1) Test details and evaluation items Jelly foods containing erythritol in amounts shown in Table 3 were produced in the same manner as in Test Example 1.
The produced jelly food was evaluated by the same evaluation method and evaluation criteria as in Test Example 1. The Brix value in Test Example 3 is a value measured using a digital saccharimeter (photorefractive critical angle detection method).

(2) Results and discussion From the results in Table 3, if the jelly food contains a certain amount of glycerin, regardless of the amount of erythritol, the container is frozen at -20 ° C in the form of being filled in a pouch container with a spout. It was found that the jelly food can be easily discharged from the mouth by grasping or pushing it with a hand.
In addition, it was found that a jelly food containing a certain amount of glycerin has a better jelly texture when frozen at −20° C. and contains ice crystals of a size that can be clearly perceived when eaten. Therefore, it was found that a jelly food containing a certain amount of glycerin can more preferably achieve both a jelly texture and an ice-like texture, regardless of the type of gelling agent.

INDUSTRIAL APPLICABILITY The present invention can be applied to a product that is a jelly food intended for hydration or nutrition and that is provided by being filled in a pouch container with a spout.

Claims (7)

comprising a gelling agent, glycerin and erythritol ;
It is jelly-like under freezing at -20°C,
The glycerin content is more than 5% by mass and 15% by mass or less ,
A jelly food , wherein the content ratio of said glycerin and said erythritol is in the range of 1:0.1 to 1:1 . 2. The jelly food product according to claim 1 , further comprising ethanol. 3. The jelly food according to claim 1 , wherein the jelly food is packed in a spout-equipped pouch container. 4. The jelly food according to any one of claims 1 to 3 , having a Brix value of 25 or more and 40 or less. 5. Any one of claims 1 to 4 , wherein the gelling agent is one or more selected from glucomannan, carrageenan, xanthan gum, locust bean gum, native gellan gum, tamarind gum, guar gum, agar, gellan gum, gelatin, alginic acid and pectin. or the jelly food according to item 1 . The jelly food according to any one of claims 1 to 5 , which has a water content of 60% by mass or more. A step of blending a gelling agent, glycerin , and erythritol to prepare a jelly raw material;
Having a filling step of filling the prepared jelly raw material into a pouch container with a spout,
The glycerin content is more than 5% by mass and 15% by mass or less ,
The content ratio of the glycerin and the erythritol is in the range of 1:0.1 to 1:1 ,
A method for producing a jelly food drinkable in a frozen atmosphere at -20°C.