Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
  • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
  • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
  • A23L29/231—Pectin; Derivatives thereof
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
  • A23L29/015—Inorganic compounds
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
  • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
  • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
  • A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
  • A23V2200/00—Function of food ingredients
  • A23V2200/20—Ingredients acting on or related to the structure
  • A23V2200/228—Gelling agent
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
  • A23V2250/00—Food ingredients
  • A23V2250/02—Acid
  • A23V2250/032—Citric acid
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
  • A23V2250/00—Food ingredients
  • A23V2250/02—Acid
  • A23V2250/042—Lactic acid
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
  • A23V2250/00—Food ingredients
  • A23V2250/15—Inorganic Compounds
  • A23V2250/156—Mineral combination
  • A23V2250/1578—Calcium
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
  • A23V2250/00—Food ingredients
  • A23V2250/15—Inorganic Compounds
  • A23V2250/156—Mineral combination
  • A23V2250/161—Magnesium
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
  • A23V2250/00—Food ingredients
  • A23V2250/50—Polysaccharides, gums
  • A23V2250/502—Gums
  • A23V2250/5024—Agar
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
  • A23V2250/00—Food ingredients
  • A23V2250/50—Polysaccharides, gums
  • A23V2250/502—Gums
  • A23V2250/5026—Alginate
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
  • A23V2250/00—Food ingredients
  • A23V2250/50—Polysaccharides, gums
  • A23V2250/502—Gums
  • A23V2250/5072—Pectine, pectinate

Definitions

• the present invention relates to powder compositions, gel compositions, and foods.
• Gel-like foods such as jelly, pudding, and mousse are known, which are obtained by solidifying liquid materials using gelling agents.
• Gel-like foods are widely used as luxury foods due to their elasticity and good texture.
• pectin As one type of gel-like food, one using pectin as a gelling agent is known.
• Pectin has the property of gelling when it reacts with divalent metal ions such as calcium ions.
• Gel foods using pectin are produced by adding pectin and divalent metal ions to water, heating to dissolve the mixture, and then cooling to gel.
• attempts have been made to develop gel-like foods with unique textures.
• Patent Document 1 and Patent Document 2 disclose a heterogeneous gel-like composition in which different types of gels are mixed. Heterogeneous gel-like compositions have different types of gels with different elasticities and sizes, so they have a unique texture and crunch when eaten. Such gel-like compositions are applied to simulated fruit pulp, which reproduces the texture of fruit using gel-like foods.
• a powder composition containing pectin, a divalent metal ion, and an acid component, in which the divalent metal ion and/or the acid component is slowly dissolved in water has been found.
• the gel composition When a gel composition is formed by mixing the powder composition with water, the gel composition can be solidified in a short time, and the gel composition is a heterogeneous gel composition. I discovered something.
• the gel composition can not only be used as an original gel food such as jelly, pudding, and mousse, but also has uses that cannot be obtained with original gel food. That is, the present invention provides the following.
• a powder composition for preparing a gel composition by mixing with water Contains pectin, divalent metal ion components, and acid components, A composition in which the divalent metal ion component and/or the acid component are slowly dissolved in water.
• the divalent metal ion component in the water is The composition according to [1] above, wherein it takes 5 seconds or more for the concentration to reach 80% of the final concentration.
• the pH of the water reaches pH 4.0 to 5.0.
• composition according to [1] or [2] above which requires a time of 15 seconds or more to perform.
• Any of [1] to [3] above wherein after mixing with water, it takes 5 seconds or more for the concentration of the divalent metal ion component in the mixture to reach 80% of the final concentration.
• the composition described in. [5] The composition according to any one of [1] to [4] above, which takes 15 seconds or more for the mixture to reach the final pH after mixing with water.
• the divalent metal ion component and/or the acid component is slowly dissolved in water by being integrated with a water-disintegrating substance, according to any one of [1] to [5] above.
• composition according to any one of [1] to [6] above wherein the divalent metal ion component and/or the acid component are made to dissolve slowly in water by being granulated.
• the powder composition is mixed with water at 75°C, the granules maintain a granular form 30 seconds after mixing, and the granules become invisible after 5 minutes.
• [9] The composition according to any one of [1] to [8] above, further comprising a gelling agent other than the pectin.
• the gelling agent is one or more selected from the group consisting of agar, gellan gum, starch, and sodium alginate.
• composition according to any one of [1] to [10] above which is a powder composition for preparing a gel composition by mixing with warm water.
• a gel composition prepared using the powder composition according to any one of [1] to [11] above.
• a food comprising the powder composition according to any one of [1] to [11] above.
• a food product comprising a gel composition prepared using the powder composition according to any one of [1] to [11] above.
• the powder composition of the present invention is a powder composition for preparing a gel composition by mixing with water, and contains pectin, a divalent metal ion component, and an acid component, and contains a divalent metal ion component and an acid component. Ionic components and/or acid components are slowly dissolved in water.
• water refers to generally used relatively low-temperature “cold water” (e.g., water below 20°C) and "normal temperature water” (e.g., water between 20 and 40°C), as well as comparatively It includes terms such as high-temperature “warm water” (for example, water at 40 to 100°C), and the temperature of "water” is not particularly limited.
• the type of "water” in the present invention is not particularly limited, and “water” includes a wide variety of liquids suitable for drinking and drinking, such as tap water and mineral water, as well as juice, coffee, tea, soup, and liquid seasonings. included. However, it is preferable that the water does not contain divalent metal ion components and acid components.
• hot gel and “hot jelly” as used herein refer to a gel-like composition formed at a temperature of, for example, 30 to 100°C, preferably 40 to 95°C.
• hot gel and “hot jelly” include both those that maintain a gel state and those that become a sol when cooled to room temperature or cold temperature.
• Pectin is a complex polysaccharide whose main component is polygalacturonic acid, in which galacturonic acid and galacturonic acid methyl ester, in which the carboxyl group of galacturonic acid is methyl esterified, are bonded to ⁇ -1,4.
• the degree of esterification of pectin is expressed by the proportion of galacturonic acid methyl ester in the entire pectin molecule, and generally, those with an esterification degree of more than 50% are high methoxyl pectin (HM pectin), and those with an esterification degree of less than 50% are low methoxyl pectin (HM pectin). It is called LM pectin).
• the pectin used in the present invention can be gelled by reacting with divalent metal ions, and both HM pectin and LM pectin can be used.
• the pectin is preferably LM pectin.
• the upper limit of the degree of esterification of pectin used in the present invention is not particularly limited, but is, for example, 50% or 40%.
• the lower limit of the degree of esterification of pectin used in the present invention is not particularly limited, but is, for example, 5% or 10%.
• the content of pectin in the powder composition is preferably 0.1 to 99% by mass, more preferably 0.5 to 50% by mass, based on the total mass of the powder composition, More preferably, it is 1 to 30% by mass.
• the divalent metal ion component is a substance that contains divalent metal ions and releases divalent metal ions when the powder composition is dissolved in water.
• Examples of the form of the divalent metal ion component include water-soluble salt forms of divalent metal ions.
• Divalent metal ions are metal ions that can react with pectin and gelling agents to form a gel. Specific examples include alkaline earth metal ions such as calcium ions and magnesium ions, with calcium ions being preferred.
• the form of the divalent metal ion component is not particularly limited, but examples include calcium lactate, calcium chloride, tricalcium phosphate, calcium monohydrogen phosphate, and phosphate.
• the divalent metal ion component is preferably calcium lactate.
• the divalent metal ion component may be in the form of powdered dairy products produced from animal or vegetable milk, such as skim milk or whey powder.
• the amount of the divalent metal ion component in the powder composition is not particularly limited as long as it is within a range that can react with pectin to form a gel.
• the concentration of the divalent metal ion in the gel composition is preferably 0.01 to It is blended in an amount of 300mM, more preferably 0.1 to 200mM, even more preferably 1 to 100mM.
• the divalent metal ion component is, for example, 0.05 to 50% by mass, preferably 0.1 to 35% by mass, more preferably 0.2 to 30% by mass, based on the total mass of the powder composition. %.
• the slow-dissolved divalent metal ion component of the present invention is prepared by adding 0.16 g of the slow-dissolving divalent metal ion component to 100 mL of the slow-dissolving divalent metal ion component.
• the divalent metal ion component that has been solubilized slowly may take 5 seconds or more for the concentration of the divalent metal ion component in the mixture to reach 80% of the final concentration after mixing the powder composition with water. It takes time.
• the divalent metal ion component may be slowly dissolved in water by being integrated with a water-disintegrating substance.
• the divalent metal ion component is integrated with the water-disintegrable substance refers to the integration of the divalent metal ion component and the water-disintegrable substance.
• a mixture of a divalent metal ion component and a water-disintegratable substance can be granulated to integrate them.
• the surface of the granules of the divalent metal ion component can be coated with a water-disintegrable substance to integrate them.
• the water-disintegrating substance is not particularly limited as long as it disintegrates in water when the powder composition is mixed with water, such as oils and fats, emulsifiers, sugars, dextrin, gelatin, pullulan, shellac, dietary fiber, Examples include hydroalcohol-soluble protein, beer yeast cell wall, calcium citrate, and the like.
• the water-disintegratable material is preferably calcium citrate.
• the dissolution rate of a divalent metal ion component integrated with a water-disintegrating substance depends on the properties and amount of the water-disintegrating substance.
• the amount of the water-disintegrating substance to be blended is not particularly limited as long as the above-mentioned slow solubility can be achieved.
• the divalent metal ion component may be granulated to be slowly dissolved in water.
• the divalent metal ion component is alone or granulated together with other components, the dissolution rate in water becomes slow.
• the divalent metal ion component that has been slowly dissolved by granulation is such that when the powder composition is mixed with water at 75° C., the granules of the divalent metal ion component take on a granular form 30 seconds after mixing. The granules are no longer visible after 5 minutes have passed.
• the weight average particle diameter in the particle size distribution of the divalent metal ion component is preferably 20 to 800 ⁇ m, more preferably 40 to 600 ⁇ m, and even more preferably 100 to 400 ⁇ m.
• the acid component is a water-soluble acidic substance.
• the acid component is not particularly limited as long as it is commonly used for food.
• Examples of acid components include organic acids such as citric acid, lactic acid, malic acid, succinic acid, tartaric acid, adipic acid, acetic acid, glacial acetic acid, fumaric acid, glucono delta-lactone, gluconic acid, and butyric acid, as well as phosphoric acid and carbonic acid.
• inorganic acids such as hydrochloric acid.
• these acid components may be acids derived from fruit juice, or may be the fruit juice itself.
• the acid component is preferably citric acid.
• the amount of the acid component in the powder composition is not particularly limited as long as it can bring the gel composition to a desired pH.
• the acid component is such that when the powder composition is dissolved in water to form a gel composition, the final pH of the gel composition is, for example, about pH 2 to 6, preferably about pH 3 to 5. It can be blended in different amounts.
• the amount of the acid component to be added is, for example, 0.05 to 40% by mass, preferably 0.1 to 35% by mass, more preferably 0.2 to 30% by mass, based on the total mass of the powder composition. %.
• the acid component of the present invention is one that is slowly dissolved in water, for example, when 0.3 g of the acid component that is slowly dissolved is added to 100 mL of water at 70 ° C. , it takes 15 seconds or more for the pH of the water to reach pH 4.0 to 5.0.
• the delayed acid component is one that requires 15 seconds or more for the mixture to reach the final pH after mixing the powder composition with water.
• the acid component may be slowly dissolved in water by being integrated with a water-disintegrating substance.
• a water-disintegrating substance By integrating the acid component with the water-disintegrating substance, rapid dissolution of the acid component is suppressed when the powder composition of the present invention is mixed with water, and as the disintegration of the water-disintegrant substance progresses, the acid component gradually dissolves. Dissolution of the components progresses.
• the water-disintegrating substance is as described above.
• the method for integrating the acid component and the water-disintegrable substance is as described above.
• the dissolution rate of an acid component integrated with a water-disintegrating substance depends on the nature and amount of the water-disintegrating substance.
• the amount of the water-disintegrating substance to be blended is not particularly limited as long as the above-mentioned slow solubility can be achieved.
• the acid component may be granulated so that it dissolves slowly in water.
• the acid component that has been slowly dissolved by granulation is preferably such that when the powder composition is mixed with hot water at 75°C, the granules of the acid component maintain a granular form 30 seconds after mixing, and 5 minutes have passed after mixing. At this point, the granules are no longer visible.
• the weight average particle diameter in the particle size distribution of the acid component is preferably 20 to 800 ⁇ m, more preferably 40 to 600 ⁇ m, and even more preferably 100 to 400 ⁇ m.
• the powder composition of the present invention may contain, in addition to pectin, a divalent metal ion component, and an acid component, other components commonly added to foods.
• other components include gelling agents other than pectin, pH adjusters, fruit juices, fragrances, colorants, sweeteners, and seasonings.
• the powder composition of the present invention preferably contains a gelling agent other than pectin.
• a gelling agent is an additive normally used to gel food, but in the present invention it has a function of improving the stability of a heterogeneous gel composition.
• the gelling agent other than pectin in the present invention is preferably one or more selected from the group consisting of agar, gellan gum, starch, and sodium alginate.
• the blending amount of the gelling agent is not particularly limited.
• the amount of the gelling agent is, for example, 0.05 to 40% by mass, preferably 0.1 to 35% by mass, and more preferably 0.2 to 30% by mass, based on the total mass of the powder composition. It can be blended as follows.
• the powder composition of the present invention contains pectin, a divalent metal ion component, and an acid component, and is characterized in that the divalent metal ion component and/or the acid component are slowly dissolved in water.
• the present inventors have discovered that a heterogeneous gel-like composition can be prepared by slowly dissolving a divalent metal ion component and/or an acid component in water.
• the powder composition of the present invention when mixed with water, delays the reaction of pectin, which reacts with divalent metal ion components and gels in a low pH range, and causes the pectin and divalent metal to It is thought that by gradually advancing the reaction with ions, a heterogeneous gel containing granular gels of a size that imparts a unique texture is formed. On the other hand, if divalent metal ion components and acid components are not slowly dissolved, when the powder composition is mixed with water, the pH of the water will drop instantly, and the concentration of divalent metal ion components will also drop instantly.
• a heterogeneous gel composition can be easily prepared by simply dissolving a powder composition in water. This makes it possible to prepare a heterogeneous gel composition not only in industrial production but also at home or in restaurants.
• the powder composition of the present invention easily dissolves in both relatively low-temperature "cold water” and "room-temperature water” and relatively high-temperature "hot water” to form a gel-like composition.
• a gel composition is usually made by heating water in which a gelling agent is dissolved and then cooling it in a refrigerator or the like for several hours to solidify it.
• the powder composition of the present invention solidifies simply by standing at room temperature for several tens of minutes after being dissolved in water. Thereby, the working time and amount of work can be significantly reduced.
• the gel composition prepared using the powder composition of the present invention solidifies in a warm state. Therefore, a so-called hot gel or hot jelly can be easily prepared by dissolving the powder composition of the present invention in hot water.
• the gel composition of the present invention has many advantages. Although not limited to, the gel composition of the present invention has particularly good properties such as (1) non-uniform texture, (2) adhesion, (3) dispersibility, (4) heat resistance, and (5) in warm conditions. (6) long-term stability.
• the gel composition of the present invention has a structure in which granular gel of a size that imparts texture and different, non-granular gel-like substances are mixed together. Therefore, the gel composition of the present invention has chewiness and texture that are characteristic of heterogeneous gel compositions.
• the size and number of particulate gels in a heterogeneous gel-like composition affect the stiffness of the gel-like composition itself. Since a large number of large granular gels are formed in the gel composition of the present invention, the gel composition as a whole has elasticity and a good texture.
• the gel-like composition of the present invention can be used as a simulated fruit pulp by taking advantage of the non-uniform texture caused by the granular gel. For example, when a gel composition is combined with fruit pulp, the texture of the fruit pulp is increased. In addition, normal gel-like foods and jelly-like foods are not suitable for eating through a straw because they are clumped together. On the other hand, since the gel composition of the present invention is composed of granular gel, it can be easily consumed using a straw, and is therefore suitable for jelly drinks. Furthermore, the gel composition of the present invention has the effect of enhancing the texture and flavor of other materials due to its non-uniform texture.
• the flavor and texture of the gel composition can provide a satisfying texture. Further, due to the non-uniform texture of the gel-like composition of the present invention, it is possible to reduce the amount of pulp while maintaining the texture of the pulp, resulting in cost reduction.
• the gel composition of the present invention has high viscosity. Therefore, it can be used, for example, to bond together food materials such as fruits, or to coat the surface of fruits to prevent them from drying out. Further, the gel composition of the present invention can be molded while protecting fruit pulp due to its high adhesiveness. For example, sweets that reproduce the shape of a watermelon can be provided by molding the pulp of a watermelon, which is weak against impact, together with its drippings.
• the gel composition of the present invention can disperse and hold other materials inside it. Therefore, it is possible to provide a gel-like dessert in which, for example, fruit pulp is uniformly dispersed.
• the gel composition of the present invention has heat resistance.
• Gelatin, agar, and regular pectin gels melt when heated at high temperatures and cannot maintain their gel state.
• the gel composition of the present invention maintains its gel state even when heated at high temperatures (for example, 180 to 250° C.) or applied to foods immediately after being heated at high temperatures. Therefore, for example, it is possible to provide a food product in which the gel composition of the present invention is applied as a napage on the surface of pizza or cake before heating in an oven or immediately after heating in an oven.
• the gel composition of the present invention can be solidified in a warm state, so the working time and amount of work required for preparing the gel composition can be significantly reduced. can be reduced.
• it is particularly effective when preparing a food product that combines multiple gel compositions, such as multilayer jelly.
• Multilayer jelly is usually made by pouring a gel composition layer by layer into a container and then cooling and solidifying the composition for several hours.
• the gel-like composition of the present invention after each layer is poured into a container, it is solidified by simply leaving it at room temperature for several minutes, so that the working time is significantly shortened.
• the gel composition of the present invention can maintain a granular gel for several tens of minutes to several hours after preparation. Furthermore, when the powder composition of the present invention contains a gelling agent other than pectin, the stability of the gel composition is improved, and for example, even after 24 hours or more have passed after the preparation of the gel composition, the granular gel It becomes possible to maintain
• the gel composition of the present invention has many advantages in addition to the above. Compared to jelly, agar, and ordinary vectin gels, the gel composition of the present invention has, for example, good flavor release, is allergen-free, is less affected by enzymes, and can be regelled even if it is once broken down. It has characteristics such as .
• the method for producing the gel composition of the present invention includes: (1) Mixing the powder composition of the present invention and water; (2) A step of gelling a liquid mixture of the powder composition and water.
• the temperature of the water in step (1) is not particularly limited, but is preferably 30 to 100°C, more preferably 40 to 95°C.
• the gelling conditions for the gel composition in step (2) are not particularly limited, but when creating a hot gel, the temperature of the gel composition is preferably 30 to 100°C, and preferably 40 to 95°C. More preferred. However, it is of course also possible to cool the composition to a temperature of 30° C. or lower and use it as a cold gel-like composition.
• a food product (hereinafter referred to as a powder food product) partially or entirely containing the powder composition of the present invention is provided. Furthermore, a food product (hereinafter referred to as a gel food product) partially or entirely containing a gel composition prepared using the powder composition of the present invention is provided.
• Gel foods can be prepared by dissolving powdered foods in water.
• Examples of gel-like foods prepared from powdered foods include, but are not limited to, jelly-like drinks, simulated fruit pulp, sol-like foods, putty-like foods, and coating agents.
• Powdered food for the preparation of jelly-like drinks Powdered food can be used for the preparation of jelly-like drinks.
• beverages such as jelly-like juice, jelly-like coffee, and jelly-like black tea can be prepared by dissolving powdered foods in beverages such as juice, coffee, and black tea.
• beverages such as hot jelly juice, hot jelly coffee, and hot jelly tea can be prepared.
• the jelly-like drink can be provided as a drink having a simulated pulp texture.
• Powdered food for the preparation of simulated pulp can be used for the preparation of simulated pulp.
• fruit juice, flavor, coloring, sweetener, seasoning, etc. can be optionally combined with the powder or granule composition of the present invention. This allows the powdered food to be used to improve the texture and flavor of any fruit, such as melons, apples, pears, oranges, strawberries, watermelons, peaches, grapes, kiwifruit, mangoes, and chestnuts, as well as the pulp tissue and texture.
• a simulated fruit pulp can be prepared with an appearance very similar to that of a fruit.
• Powdered Foods for the Preparation of Sol Foods can be used in the preparation of sol foods such as jams, sauces, spreads, dressings, fillings, toppings, etc.
• the sol-like food can be used as a topping with a simulated pulp texture by being placed on top of, sandwiched between, or enclosed in food such as bread or pie.
• the sol food can be used in a liquid or semi-liquid form, such as mayonnaise, as a seasoning for salads.
• the sol-like food has heat resistance, it can also be used as a topping for foods that are heated at high temperatures, such as pizza.
• Powdered food for the preparation of patty-like foods can be used for the preparation of patty-like foods such as kamaboko, ham, sausage, hamburger steak, etc.
• a putty-like food formed into a paste or mousse can be prepared.
• Powdered Foods for the Preparation of Coatings can be used for the preparation of coatings.
• the powder composition can be dissolved in water to form a napage, which can be used to coat the surface of foods such as fruits and desserts.
• the coating agent to the surface of the food, it is possible to impart a simulated pulp texture to the food.
• a coating can be applied to the surface of a popsicle to provide a popsicle with a simulated pulp texture.
• Gel-like food A gel-like food partially or entirely containing a gel-like composition prepared using the powder composition of the present invention is provided.
• examples of gel-like foods include, but are not limited to, jelly-like drinks, simulated fruit pulp, sol-like foods, additives for putty-like foods, and coating agents. The characteristics of the additives and coating agents for jelly drinks, simulated fruit pulp, sol foods, and putty foods are as described above.
• Hot Gel A warm gel composition (hot gel) was prepared using a powder composition containing the raw materials listed in Table 1. Specifically, 20 g of each powder composition was mixed with 100 mL of 70°C warm water, and after 20 minutes, the gel composition formed was observed at a temperature of 35 to 45°C.
• Test Example 4 Stability of Heterogeneous Gel Composition (Hot Gel)
• the gel compositions of Examples 1 to 6 prepared in Test Example 3 were observed again 24 hours after preparation, and evaluated as shown below. Evaluation was made according to the criteria. The evaluation results are shown in Table 3.
• ⁇ (best) A heterogeneous gel-like composition containing a large number of granular gels is maintained.
• ⁇ (Good) Although the number of granular gels is smaller than in Example 1, a heterogeneous gel-like composition is maintained.
• Test Example 7 Stability of Heterogeneous Gel Composition (Cold Gel) The gel compositions of Examples 7 to 9 prepared in Test Example 6 were observed again 24 hours after preparation, and the gel compositions of Test Example 4 Evaluation was made according to the evaluation criteria shown in . The evaluation results are shown in Table 7.
• the powder composition of the present invention easily dissolves in water at any temperature to form a heterogeneous gel composition.
• the heterogeneous gel-like composition can be solidified in a short time and can be solidified in a warm state, so it can be used as a hot gel.
• the gel composition of the present invention has excellent stability after preparation.
• the gel composition of the present invention can stably maintain a granular gel with a unique texture over a long period of time, especially when it contains a gelling agent other than pectin.
• the gel composition of the present invention does not melt even when applied to hot foods, and has excellent adhesive properties and dispersibility. Therefore, the powder composition of the present invention has high applicability to foods.

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