JPH0618507B2 - Oil-containing jelly-food - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial field of use] The present invention relates to an oil-containing jelly food having a good mouth feel (crispness) even if it contains fats and oils.

[Conventional technology]

Jelly foods are usually made with fresh water, sugars such as sugar and glucose,
It is obtained by adding a jelling material such as pectin / gelatin, etc., an acidulant / juice / flavor, etc., if desired, boiling it to form a sol, and then cooling and molding it, which is called a jelly confectionery.

The jelly food thus obtained has an appropriate jelly strength and therefore has a good mouth feel (crispness) and can be served by both children and the elderly.

By the way, in producing a jelly food, by adding an oil / fat raw material to the raw material of the jelly food, particularly an oil / fat raw material containing a large amount of essential fatty acids, it is possible to obtain a nutritionally preferable product having high calories and enhanced essential fatty acids. .

However, when the raw material of fats and oils is added as it is, the fats and oils do not have the property of being homogeneously dispersed in the jelly food, so that the fats and oils are separated during the production.

Therefore, in order to obtain an oil-containing jelly food from the prior art, Japanese Patent Laid-Open No.
As proposed in JP-A-6-113263, a method is employed in which an oil and fat raw material and an aqueous raw material containing a protein as an emulsifying agent are emulsified in advance to obtain an emulsion, and the emulsion is added to the raw material of the jelly food. ing.

However, the oil-containing jelly food obtained by the above-mentioned conventional method is not suitable as a jelly food because the jelly strength becomes too strong and the mouthfeel (crispness) is poor, probably because it contains protein. Moreover, it is also unsuitable as a food for patients with renal disease who are prohibited from ingesting protein.

[Problems to be solved by the invention]

The present invention has been made for the purpose of providing a jelly food product having a good mouth feel (crispness) even if it contains oil and fat.

[Means for solving problems]

The present invention relates to an oil-containing jelly food, and the first invention thereof is characterized by comprising sugar, jellied material, oil and fat and starch hydrolyzate of DE10-40, and having a protein content of about 0.3% or less. The second invention is characterized by comprising sugar, jellied material, oil and fat, and cyclodextrin, and having a protein content of about 0.3% or less.

In order to obtain the oil-containing jelly food of the present invention, first, sugar, jellied material, fats and oils, starch hydrolyzate and other desired raw materials are prepared.

As the sugar, any type of sugar such as sugar, starch syrup having a DE of 40 or more, glucose, maltose and the like can be used. Among them, powdered sugars such as sugar and crystalline glucose are particularly preferable because they can be easily mixed.

Further, as the jelly-forming material, pectin, agar, color genan ferrelan or the like having no protein as a main component can be used. Among them, pectin is particularly desirable because it has an appropriate gel strengthening ability.

As the fats and oils, vegetable fats and oils such as soybean oil, rapeseed oil and cottonseed oil, and animal fats and oils such as butter and refined fish oil can be used. Among them, vegetable oils and fats such as soybean oil are particularly desirable because they do not have a unique habit and contain a large amount of essential fatty acids such as linoleic acid and linolenic acid. As the starch hydrolyzate, commercially available dextrin, dextrin alcohol, bean paste or the like obtained by hydrolyzing starch by a conventional method, and having DE of 10 to 40 can be used. Those with a DE of less than 10 are poorly soluble in water, while those with a DE of more than 40 are not suitable because they do not serve as excipients for fats and oils. Here, DE means a value obtained by converting glucose existing in starch sugar into percentage.

Cyclodextrin can be used as an alternative to the starch hydrolyzate. Cyclodextrin, as will be shown in later test examples, has a mouthfeel (crispness) in oil-containing jelly foods.
The improvement effect is excellent, and it is particularly desirable.

The oil-containing jelly food of the present invention has a protein content of about 0.3% or less. The reason why the protein content is about 0.3% or less is that the product has a good mouthfeel (crispness) and is suitable for patients with renal disease treatment.

Other favorite ingredients include citric acid, succinic acid,
Acidulants such as tartaric acid, fruit raw materials such as fruit juice and puree, flavors such as fruit essence, thickeners such as gums and the like can be used.

Incidentally, among the above-mentioned raw materials, fats and oils are added to other jelly raw materials alone in the jelly-forming step, and they are not kneaded into the jelly and are separated. If the powdered fats and oils are formed in the above manner and the powdered fats and oils are added, the target product can be easily produced. However, when cyclodextrin is used as a substitute for the starch hydrolyzate, the cyclodextrin has an action of encapsulating the fine particles of fats and oils, and thus the fats and oils may be added alone without being pulverized.

Next, a sol-like material is obtained using the above raw materials. The sol may be produced by a known method. For example, 50 to 6
Add sugar and jellying agent to hot water at 0 ° C to dissolve, and heat this solution to 90-100 ° C to boil to a certain sugar content. Add powdered fats and oils and other raw materials to this boiled solution. When kneaded, a sol solution can be obtained.

There is no particular limitation on the blending ratio of the raw materials, and a conventional method may be used, but the starch hydrolyzate is added so as to be 0.5 to 70% (the same applies hereinafter in terms of weight%) to the oil-containing jelly food of the final product. Is desirable. If the content is less than 0.5%, a product fortified with oil and fat cannot be obtained, while
If it exceeds 70%, the product tends to be less sweet and have a starchy odor.

When cyclodextrin is used instead of the starch hydrolyzate, it is desirable to add cyclodextrin in an amount of 0.5 to 20% with respect to the oil-containing jelly food product of the final product. If the content is less than 0.5%, a product fortified with fats and oils cannot be obtained. On the other hand, if the content exceeds 20%, the jelly strength of the obtained product tends to be remarkably reduced.

Finally, the sol-like solution is cooled by a conventional method to be gelled, and if necessary, cut or molded into a desired size and shape to obtain an oil-containing jelly food.

〔Example〕

 Example 1 The following raw materials were prepared.

The powdered fats and oils among the above-mentioned raw materials are obtained by adding 2 parts of starch decomposition product (DE18) as an excipient to 8 parts of soybean salad oil and pulverizing it by a conventional method.

Next, add sugar, powdered candy, pectin, powdered fat and oil, orange puree and citric acid to 200 g of fresh water, heat to 60 ° C. to dissolve and boil until the sugar concentration reaches 80%, then add flavor and stir. Mixed to obtain a sol.

Next, two batches of the sol thus obtained were poured into a mold of 224 x 224 x 30 mm and allowed to cool for 10 hours to obtain a columnar gel product.

Finally, this gelled product was cut into a size of 20 × 20 × 30 mm to obtain 120 oil-containing jelly foods with an orange flavor of 12 g on average.

Example 2 The following raw materials were prepared.

Next, sugar, syrup, pectin, orange puree and citric acid were added to 200 g of fresh water and heated at 60 ° C. to dissolve, and then the sugar concentration was boiled down to 80% to obtain a paste.

Next, β-cyclodextrin (a type of cyclodextrin) is dissolved in warm water in a mixer, and soybean salad oil is added thereto to prepare a cyclodextrin inclusion complex liquid. This liquid was mixed with the above paste and boiled down to a sugar concentration of 80% to obtain a sol.

Next, the sol-like material obtained in this manner was added to 224 × 22.
When it was poured into a 4 × 30 mm mold and allowed to cool for 10 hours, a columnar gel product was obtained.

Finally, this gelled product was cut into a size of 20 × 20 × 30 mm to obtain 120 oil-containing jelly foods with an orange flavor of 12 g on average.

[Action]

Hereinafter, the physical properties of the oil-containing jelly food of the present invention will be described with reference to test examples.

Test Example 1 The following samples were prepared.

Control group 1: A jelly food obtained by the same method as in Example 1, except that the powdered oil and fat was not used as a raw material, and the same materials as those in Example 1 were used in the same mixing ratio as the raw materials other than the powdered oil and fat.

Control group 2: 40 g of soybean salad oil was emulsified with 20 g of purified soybean protein and blended without using powdered fats and oils as a raw material, and other raw materials were the same as in Example 1 at the same blending ratio, and used as in Example 1. Oil-containing jelly food obtained by the same method.

Test area 1: the oil-containing jelly food obtained in Example 1.

Test area 2: the oil-containing jelly food obtained in Example 2.

The jelly strength and the protein content of each of the above samples were measured, and the results of Table 1 were obtained by observing the degree of mouthfeel by feeding. That is,
In the test groups 1 and 2 of the present invention, good texture and physical properties similar to those of the control group 1 which is an oil-containing sample were obtained. On the other hand, regardless of the present invention, in Control Group 2 in which salad oil was simply added, the texture was poor and the gel strength was too strong.

The gel strength in the table is the rheometer (R-VDJ-DM) manufactured by I & T Co.
Type II) was measured using a pressure sensitive axis for cutting stress.

Unit: g Also, the mouthfeel (crimping) is the average value by the 5 point perfect score method by 10 well-trained panels. 5.0 point is very crisp and good mouth feel 3.0 point is normal 1.0 point is very crisp It means that it has a bad taste.

The protein content is the content (% by weight) in the sample measured by the macro Kjeldahl method.

Test Example 2 The following samples were prepared.

A. In Example 1, the soybean salad oil blending amount (derived from powdered fats and oils) was changed in two stages, and the starch hydrolyzate blending amount was changed in three stages for each (the reduced amount was supplemented with starch syrup), and other raw materials Is an oil-containing jelly food product (6 types) containing the same amount of starch hydrolyzate as shown in Table 2 obtained by the same method as in Example 1 using the same compounding ratio as in Example 1 in the same manner. In Example 2, the blending amount of soybean salad oil was changed to two stages, and the blending amount of β-cyclodextrin was changed to two stages for each, and the other raw materials were the same as those in Example 2 in the same blending ratio. Then, an oil-containing jelly food containing the amount of β-cyclodextrin shown in Table 2 obtained in the same manner as in Example 2 (4 types) The same test as in Test Example 1 was performed on the above 10 types of samples. The result of -2 was obtained. That is, in the present invention, the texture and the physical properties were good in any of the various formulations.

[Effects of the Invention] As described above, the oil-containing jelly food of the present invention contains a starch hydrolyzate or cyclodextrin of DE10-40 as an emulsifying agent for fats and oils, and contains almost no protein. A product with good (crispness) can be obtained.

And since it contains fats and oils, it is high in calories, and soybean oil, rapeseed oil, cottonseed oil, and other vegetable oils and fats are used as oils and fats because it contains many essential fatty acids such as linoleic acid and linolenic acid. It can also be a food fortified with essential fatty acids.

Therefore, the oil-containing jelly food of the present invention has a high calorie content and contains almost no protein, and is therefore most suitable as a food for patients with renal disease treatment.

 ─────────────────────────────────────────────────── ─── Continuation of the front page (56) References JP-A-60-6171 (JP, A)

Claims (4)

[Claims] 1. Sugar, jellied material, oil and fat, and DE10-40
It contains starch hydrolyzate and has a protein content of about 0.3.
% Of oil-containing jelly food. 2. A starch hydrolyzate of DE10-40 is 0.5.
The oil-containing jelly food according to claim 1, wherein the oil-containing jelly food is used in an amount of about 70 wt%. 3. An oil-containing jelly food comprising sugar, jellied material, oil and fat, and cyclodextrin, and having a protein content of about 0.3% or less. 4. The oil-containing jelly food product according to claim 3, wherein 0.5 to 20% by weight of cyclodextrin is used.