Composition for gelled food with soft texture and production method therefor

Abstract

To provide a composition for a gelled food, the composition being for the gelled food with soft texture, which is obtained by a combination of specific gums and a ratio of the combination.SOLUTION: The present application relates to: a composition for gelled food, the composition including vegetable cream, and a gelling agent which includes agar and guar gum; a gelled food including the composition for gelled food; a method for producing a composition for gelled food, the method including steps of (A) mixing a gelling agent which includes agar and guar gum in water to produce a gelled product and (B) mixing the gelled product with vegetable cream to produce a mixture; and a method for producing gelled food, the method including a step of heat-sterilizing the composition for gelled food produced by the method for producing the composition for gelled food.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present application relates to a composition for gelled food, a gelled food containing the same, a method for producing a composition for gelled food, and a method for producing a gelled food. [Background technology]

[0002] Gelled foods such as jellies and puddings are produced by placing a composition containing a mixture of various types of gelling agents, thickeners, additives, etc. in a container, cooling it, and gelling it. Such gelled foods are used in ice creams, dishes, snacks, etc., and are popular with people of all ages and genders.

[0003] On the other hand, such gelled foods have a variety of physical properties depending on the gelling agent or composition added. For example, when gelatin is used as a gelling agent, if the amount of gelatin added is increased to improve shape retention, the resulting gelled food will become hard, making it inconvenient for people who have difficulty chewing, including the elderly, to eat the gelled food. On the other hand, if the amount of gelatin added is reduced to make it easier to swallow, the gelled food may not look satisfactory in appearance due to a decrease in shape retention, or the fluidity may increase too much, making it inconvenient to eat.

[0004] Japanese Patent Publication No. 2004-350680 discloses a food product (jelly) suitable for persons with reduced chewing and swallowing functions; however, the disclosure only relates to the effects of the gel-type composition being excellent in terms of its ability to form a food bolus in the oral cavity, being less adhesive in the oral cavity, and having excellent water retention; therefore, the food product (jelly) itself is not soft or has a smooth mouthfeel, and there is a possibility that the shape retention of the food product will weaken when distributed at room temperature.

[0005] Therefore, there is a demand for providing a gelled food product which maintains its shape so that it can be distributed and eaten at room temperature, has a soft or gentle texture when eaten at room temperature, is smooth down the throat, and at the same time has excellent sensory qualities and is excellent in texture, touch, flavor and aroma. [Prior art documents] [Patent documents]

[0006] [Patent Document 1] Japanese Patent Publication No. 2004-350680 Summary of the Invention [Problem to be solved by the invention]

[0007] The present application aims to provide a composition for gelled foods for gelled foods with a soft texture obtained by combining specific gums in a specific combination ratio. In particular, the present application aims to provide a composition for gelled foods for providing gelled foods with a soft, creamy or soft texture that is different from the texture or properties of existing elastic jellies, a method for producing the composition for gelled foods, and a method for producing the gelled foods. [Means for solving the problem]

[0008] Hereinafter, a gelled food composition according to one embodiment of the present application will be described.

[0009] One embodiment of the present application may provide a gelled food composition comprising: a vegetable cream; and a gelling agent comprising agar and guar gum.

[0010] <Plant-based cream> The vegetable cream provides the gelled food composition with emulsion stability and imparts a soft or fluffy texture to the gelled food produced using the composition, and also provides a texture that is easy to swallow when eaten, i.e., easy to slide down the throat.

[0011] The vegetable cream may contain vegetable oil and an emulsifier as main components. The vegetable oil may be referred to as vegetable oil or plant oil, and may be oil that maintains a liquid state at room temperature.

[0012] By using a vegetable cream containing vegetable oil and an emulsifier, a soft texture can be imparted to the gelled food, and the composition for gelled foods, which is water-soluble, can be stirred smoothly during the production of the gelled food.

[0013] The vegetable oil may include, but is not limited to, peanut oil, cottonseed oil, corn oil, olive oil, canola oil, coconut oil, soybean oil, palm oil (palm oil, palm kernel oil), sunflower seed oil, almond oil, pistachio oil, pecan oil, walnut oil, avocado oil, grape seed oil, perilla oil, sesame oil, or combinations thereof, and may specifically include refined palm oil.

[0014] The vegetable cream may contain the vegetable oil in an amount of 25 to 35% by weight based on the total weight of the vegetable cream. Specifically, the vegetable oil may be present in a range having at least one lower limit selected from the group consisting of 25% by weight, 26% by weight, 27% by weight, 28% by weight, 29% by weight, and 30% by weight, and at least one upper limit selected from the group consisting of 35% by weight, 34% by weight, 33% by weight, 32% by weight, 31% by weight, and 30% by weight, based on the total weight of the vegetable cream. For example, the vegetable oil may be present in an amount of 25 to 35% by weight, 25 to 30% by weight, or 30 to 35% by weight based on the total weight of the vegetable cream.

[0015] When the content of the vegetable oil falls within the above range, the dispersion stability of the composition for gelled foods can be improved, and the gelled foods can be given a soft and gentle texture.

[0016] The emulsifier plays a role in dispersing the vegetable oil well in the composition for gelled foods. In addition to the above role, the emulsifier is added to the composition for gelled foods and can also affect the physical properties such as the texture and sensory properties of the gelled foods.

[0017] The emulsifier can be used without limitation as long as it is approved as a food additive, and examples of the emulsifier that can be used include glycerin fatty acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, lecithin, and casein.

[0018] The emulsifier may be included in an amount of 2 to 4% by weight based on the total weight of the vegetable cream.

[0019] When the content of the emulsifier falls within the above range, the vegetable oil is well dispersed in the gelled food composition, thereby improving the dispersion stability.

[0020] The vegetable cream may further contain, in addition to the vegetable oil and emulsifier, water, sugar, skim milk powder, whey powder, or a combination thereof, but is not limited thereto.

[0021] The vegetable cream may be contained in an amount ranging from at least one lower limit selected from 7 wt%, 8 wt%, 9 wt%, and 10 wt%, to at least one upper limit selected from 14 wt%, 13 wt%, 12 wt%, and 11 wt%, based on the total weight of the gelled food composition. For example, the vegetable cream may be contained in an amount ranging from 7 to 14 wt%, 8 to 14 wt%, 9 to 14 wt%, or 10 to 14 wt%, based on the total weight of the gelled food composition.

[0022] When the content of the vegetable cream is within the above range, the gelled food can have a soft texture, and therefore can have a texture that melts softly in the mouth when eaten.

[0023] <Gelling agent> The gelling agent contained in the gelled food composition of the present application may include agar and guar gum. Specifically, the gelled food composition may include the gelling agent, and the gelling agent may essentially include agar and guar gum.

[0024] The agar gels the gelled food composition to impart hardness to the composition. By adjusting the degree of gelation of the gelled food composition depending on the type and content of the agar, the degree or strength of the gelled food can be adjusted to impart a soft texture to the food.

[0025] The agar is a type of food made by freeze-dehydrating or press-dehydrating jelly, and drying it. The main component is agarose, which accounts for about 60% or more of the agar. The jelly can usually be produced using seaweed from the Amakusa family, such as Agarica napus, Obakusa, and Yuikiri, or it can also be produced using seaweed such as Gracilaria lavera and Tosakanori.

[0026] Agar as described above has a strong coagulation power, a strong affinity with water, and a high ability to maintain moisture in a certain form, and therefore is applied to compositions for gelling foods, and can adjust the physical properties such as texture or shape retention of gelling foods. In particular, agar is essential for realizing shape retention.

[0027] The agar is, based on the total weight of the gelled food composition, at least one lower limit selected from 0.25% by weight, 0.26% by weight, 0.27% by weight, 0.28% by weight, 0.29% by weight, 0.3% by weight, 0.31% by weight, 0.32% by weight, 0.33% by weight, 0.34% by weight, and 0.35% by weight, and 0.7% by weight, 0.69% by weight, 0.68% by weight, 0.67% by weight, 0.66% by weight, 0.65% by weight, 0.64% by weight, 0.63% by weight, 0.62% by weight, 0.61% by weight, and %, 0.6 weight%, 0.59 weight%, 0.58 weight%, 0.57 weight%, 0.56 weight%, 0.55 weight%, 0.54 weight%, 0.53 weight%, 0.52 weight%, 0.51 weight%, 0.5 weight%, 0.49 weight%, 0.48 weight%, 0.47 weight%, 0.46 weight%, 0.45 weight%, 0.44 weight%, 0.43 weight%, 0.42 weight%, 0.41 weight%, and 0.4 weight%. For example, the agar may be present in an amount of 0.25 to 0.7 wt %, 0.25 to 0.6 wt %, 0.25 to 0.5 wt %, 0.26 to 0.6 wt %, or 0.27 to 0.5 wt %, based on the total weight of the gelled food composition.

[0028] When the content of the agar is within the above range, the physical properties such as compression strength, brittleness, and / or hardness of the gelled food prepared using the composition for gelled foods can be controlled to impart softness and tenderness to the texture of the gelled food, and the shape retention of the gelled food can be improved, resulting in excellent distribution stability at room temperature and / or storage stability, or excellent appearance.

[0029] The guar gum plays a role in gelling and solidifying the composition for gelled foods, or in controlling the viscosity of the gelled foods to provide viscosity as a thickener. The guar gum can be produced from beans called guar beans, and is a polysaccharide containing galactomannan as a main component, and is high in soluble fiber, so it is low in calories in terms of nutrition.

[0030] The guar gum can improve the texture of a gelled food produced using the composition for gelled foods by adjusting the viscosity of the composition for gelled foods. In particular, the guar gum can prevent oil separation in a gelled food caused by the vegetable cream, thereby improving the appearance and / or overall texture of the gelled food.

[0031] The guar gum is present in an amount of 0.1 wt%, 0.11 wt%, 0.12 wt%, 0.13 wt%, 0.14 wt%, 0.15 wt%, 0.16 wt%, 0.17 wt%, 0.18 wt%, 0.19 wt%, 0.2 wt%, 0.21 wt%, 0.22 wt%, 0.23 wt%, 0.24 wt%, 0.25 wt%, 0.26 wt%, 0. At least one lower limit selected from 27% by weight, 0.28% by weight, 0.29% by weight, and 0.3% by weight, and 0.8% by weight, 0.79% by weight, 0.78% by weight, 0.77% by weight, 0.76% by weight, 0.75% by weight, 0.74% by weight, 0.73% by weight, 0.72% by weight, 0.71% by weight, 0.7% by weight, 0.69% by weight, 0.68% by weight, 0.67% by weight, 0.66% by weight, and Weight%, 0.65% by weight, 0.64% by weight, 0.63% by weight, 0.62% by weight, 0.61% by weight, 0.6% by weight, 0.59% by weight, 0.58% by weight, 0.57% by weight, 0.56% by weight , 0.55% by weight, 0.54% by weight, 0.53% by weight, 0.52% by weight, 0.51% by weight, 0.5% by weight, 0.49% by weight, 0.48% by weight, 0.47% by weight, 0.46% by weight, 0.4 The gelled food composition may be contained in an amount ranging from 0.1 to 0.8% by weight, 0.1 to 0.7% by weight, 0.1 to 0.6% by weight, 0.1 to 0.5% by weight, 0.15 to 0.8% by weight, 0.15 to 0.4% by weight, 0.2 to 0.4% by weight, or 0.27 to 0.4% by weight, based on the total weight of the gelled food composition.

[0032] When the content of the guar gum satisfies the above range, the physical properties such as viscosity of the gelled food prepared using the composition for gelled foods can be adjusted to impart softness and tenderness to the texture of the gelled food, and in particular, the oil separation phenomenon caused by vegetable cream can be prevented, thereby improving the appearance, color, and / or texture of the gelled food.

[0033] In particular, when the agar and the guar gum are used in combination, it is possible to prevent oil separation in the gelled food, adjust the viscosity, the compression strength, the brittleness and / or the hardness, or adjust the brightness (L* value), thereby providing a gelled food with a soft or fluffy texture that is differentiated from conventional foods such as elastic jellies.

[0034] In addition, gelled foods made using the gelled food composition have excellent shape retention and also a soft or gentle texture as described above, so that they have excellent distribution stability and storage stability at room temperature, as well as an excellent texture when eaten or drunk.

[0035] In addition to agar and guar gum, the gelling agent may further include at least one selected from the group consisting of locust bean gum, gelatin, and tara gum.

[0036] By using one or an appropriate combination of locust bean gum, gelatin, and / or tara gum as the gelling agent used in the gelled food composition, the physical properties such as texture, appearance, shape retention, and / or storage stability of the gelled food can be improved.

[0037] The locust bean gum can adjust the adhesion or viscosity of the gelled food prepared using the composition for gelled foods, in particular, can enhance the emulsion stability, and can also play a role in improving the texture of the gelled food.

[0038] The locust bean gum can be obtained by extracting carob from the legume family and isolating and refining the germ oil, and contains neutral polysaccharides consisting mainly of mannose and galactose. In addition, the locust bean gum dissolves transparently when heated and becomes mucilage with good water retention, so the above effects can be enhanced when used together with other gelling agents, thickeners, or stabilizers.

[0039] The locust bean gum is at least one lower limit selected from 0.1 wt%, 0.11 wt%, 0.12 wt%, 0.13 wt%, 0.14 wt%, 0.15 wt%, 0.16 wt%, 0.17 wt%, 0.18 wt%, 0.19 wt%, 0.2 wt%, 0.21 wt%, 0.22 wt%, 0.23 wt%, 0.24 wt%, 0.25 wt%, 0.26 wt%, and 0.27 wt%, and at least one lower limit selected from 0.5 wt%, 0.49 wt%, 0.5 wt%, 0.60 wt%, 0.70 wt%, 0.80 wt%, 0.90 wt%, 0.10 wt%, 0.11 wt%, 0.12 wt%, 0.13 wt%, 0.14 wt%, 0.15 wt%, 0.16 wt%, 0.17 wt%, 0.18 wt%, 0.19 wt%, 0.2 wt%, 0.21 wt%, 0.22 wt%, 0.23 wt%, 0.24 wt%, 0.25 wt%, 0.26 wt%, and 0.27 wt%, based on the total weight of the gelled food composition. The content may be in a range consisting of at least one upper limit selected from the following: 0.48 wt%, 0.47 wt%, 0.46 wt%, 0.45 wt%, 0.44 wt%, 0.43 wt%, 0.42 wt%, 0.41 wt%, 0.4 wt%, 0.39 wt%, 0.38 wt%, 0.37 wt%, 0.36 wt%, 0.35 wt%, 0.34 wt%, 0.33 wt%, 0.32 wt%, 0.31 wt%, 0.3 wt%, 0.29 wt%, 0.28 wt%, and 0.27 wt%. For example, the locust bean gum may be present in an amount of 0.1 to 0.5 wt %, 0.1 to 0.4 wt %, 0.15 to 0.5 wt %, 0.15 to 0.4 wt %, 0.15 to 0.3 wt %, 0.15 to 0.29 wt %, 0.15 to 0.27 wt %, or 0.27 to 0.5 wt %, based on the total weight of the gelled food composition.

[0040] When the content of the locust bean gum falls within the above range, the physical properties such as the viscosity of the composition for gelled foods can be adjusted to impart softness and tenderness to the texture of the gelled food produced using the composition for gelled foods, and in particular, the emulsion stability can be enhanced, and in addition, the gelled food can be improved.

[0041] The gelatin can impart elasticity to the gelled food produced using the gelled food composition, thereby providing a chewy texture, and because of its strong coagulation power, it can also coagulate the gelled food to provide it with hardness.

[0042] Gelatin is a type of derived protein obtained by treating collagen with hot water or acid or alkali. Gelatin swells in cold water but dissolves in hot water to form a sol, and can become an elastic gel at room temperature.

[0043] The gelatin is at least one lower limit selected from among 0.1 wt%, 0.11 wt%, 0.12 wt%, 0.13 wt%, 0.14 wt%, 0.15 wt%, 0.16 wt%, 0.17 wt%, 0.18 wt%, 0.19 wt%, 0.2 wt%, 0.21 wt%, 0.22 wt%, 0.23 wt%, 0.24 wt%, 0.25 wt%, 0.26 wt%, and 0.27 wt%, and 0.5 wt%, 0.49 wt%, 0.48 wt%, and 0.5 wt%, 0.59 wt%, 0.60 wt%, 0.62 wt%, 0.63 wt%, 0.64 wt%, 0.65 wt%, 0.66 wt%, 0.67 wt%, 0.68 wt%, 0.69 wt%, 0.70 wt%, 0.71 wt%, 0.72 wt%, 0.73 wt%, 0.74 wt%, 0.75 wt%, 0.76 wt%, 0.77 wt%, 0.78 wt%, 0.79 ...9 wt%, 0.78 wt%, 0.79 wt%, 0.79 wt%, 0.79 wt%, 0.79 wt%, 0. %, 0.47 wt%, 0.46 wt%, 0.45 wt%, 0.44 wt%, 0.43 wt%, 0.42 wt%, 0.41 wt%, 0.4 wt%, 0.39 wt%, 0.38 wt%, 0.37 wt%, 0.36 wt%, 0.35 wt%, 0.34 wt%, 0.33 wt%, 0.32 wt%, 0.31 wt%, 0.3 wt%, 0.29 wt%, 0.28 wt%, and 0.27 wt%. For example, the gelatin may be present in an amount of 0.1 to 0.5 wt %, 0.1 to 0.4 wt %, 0.15 to 0.5 wt %, 0.15 to 0.4 wt %, 0.15 to 0.3 wt %, 0.15 to 0.29 wt %, 0.15 to 0.27 wt %, or 0.27 to 0.5 wt %, based on the total weight of the gelled food composition.

[0044] When the content of the gelatin satisfies the above range, the gelled food produced using the composition for gelled foods can be imparted with appropriate elasticity to maintain its shape, and at the same time, the gelled food can be imparted with a soft or chewy texture.

[0045] The tara gum can adjust the adhesion or viscosity of a gelled food prepared using the composition for gelled foods, and in particular can enhance emulsion stability, thereby preventing oil separation in the gelled food and improving the texture of the gelled food.

[0046] The tara gum can be obtained by crushing the endosperm of the seeds of the Actinidia tara, and can contain polysaccharides containing mannose and galactose as main components. In addition, the tara gum completely dissolves at high temperatures to form a solution having high viscosity, and the aqueous solution has characteristics such as acid resistance, heat resistance, and salt resistance.

[0047] The tara gum is at least one lower limit selected from 0.1 wt%, 0.11 wt%, 0.12 wt%, 0.13 wt%, 0.14 wt%, 0.15 wt%, 0.16 wt%, 0.17 wt%, 0.18 wt%, 0.19 wt%, 0.2 wt%, 0.21 wt%, 0.22 wt%, 0.23 wt%, 0.24 wt%, 0.25 wt%, 0.26 wt%, and 0.27 wt%, and at least one lower limit selected from 0.5 wt%, 0.49 wt%, 0.48 ...9 wt%, 0.49 wt%, 0.49 wt%, 0.49 wt%, 0.49 wt%, 0.49 wt%, 0.49 wt%, 0.49 wt%, 0.49 wt%, 0.49 wt%, 0.4 %, 0.47 wt%, 0.46 wt%, 0.45 wt%, 0.44 wt%, 0.43 wt%, 0.42 wt%, 0.41 wt%, 0.4 wt%, 0.39 wt%, 0.38 wt%, 0.37 wt%, 0.36 wt%, 0.35 wt%, 0.34 wt%, 0.33 wt%, 0.32 wt%, 0.31 wt%, 0.3 wt%, 0.29 wt%, 0.28 wt%, and 0.27 wt%. For example, the tara gum may be present in an amount of 0.1 to 0.5 wt %, 0.1 to 0.4 wt %, 0.15 to 0.5 wt %, 0.15 to 0.4 wt %, 0.15 to 0.3 wt %, 0.15 to 0.29 wt %, 0.15 to 0.27 wt %, or 0.27 to 0.5 wt %, based on the total weight of the gelled food composition.

[0048] When the content of the tara gum satisfies the above range, the physical properties such as viscosity of the gelled food prepared using the composition for gelled foods can be adjusted to impart softness and tenderness to the texture of the gelled food, and in particular, the emulsion stability can be enhanced, and in addition, the gelled food can be improved.

[0049] The total content of the gelling agent may be a content consisting of at least one lower limit selected from 0.5 wt%, 0.55 wt%, 0.6 wt%, 0.65 wt%, 0.7 wt%, 0.75 wt%, and 0.8 wt%, and at least one upper limit selected from 1.2 wt%, 1 wt%, 0.95 wt%, 0.9 wt%, 0.89 wt%, 0.88 wt%, 0.87 wt%, 0.86 wt%, 0.85 wt%, 0.84 wt%, 0.83 wt%, 0.82 wt%, 0.81 wt%, and 0.8 wt%, based on the total weight of the gelled food composition. For example, the total content of the gelling agent may be from 0.5 to 1.2 wt %, 0.5 to 1 wt %, 0.5 to 0.9 wt %, 0.5 to 0.85 wt %, 0.6 to 0.85 wt %, 0.7 to 0.85 wt %, 0.8 to 0.85 wt %, 0.5 to 0.81 wt %, 0.55 to 0.85 wt %, 0.55 to 0.81 wt %, or 0.8 to 0.81 wt %, based on the total weight of the gelled food composition.

[0050] When the total content of the gelling agent falls within the above range, the viscosity of the gelled food prepared using the composition for gelled foods can be adjusted to impart a soft or gentle texture, and the shape retention can be improved to improve distribution stability or storage stability at room temperature.

[0051] <Additives such as acidulants, flavorings, and sweeteners> The gelled food composition may further contain additives as necessary. For example, the additives contained in the gelled food composition may further include at least one selected from the group consisting of an acidulant, a flavoring, a sweetener, an acidity regulator, a fruit concentrate, a lactic acid bacterium, a vitamin, an excipient, a colorant, an antioxidant, dietary fiber, and combinations thereof.

[0052] The acidulant can adjust the texture and / or sensory quality of a gelled food produced using the gelled food composition, and can also adjust the pH of the gelled food, provide preservative properties, and / or provide antioxidant properties.

[0053] The acidulant may include an organic acid, for example, but not limited to, citric acid, hydrous citric acid, gluconic acid, tartaric acid, tartaric acid, malic acid, fumaric acid, lactic acid, adipic acid, or glacial acetic acid.

[0054] The acidulant is at least one lower limit selected from 0.005% by weight, 0.01% by weight, 0.02% by weight, 0.03% by weight, 0.04% by weight, 0.05% by weight, 0.06% by weight, 0.07% by weight, 0.08% by weight, 0.09% by weight, 0.1% by weight, and 0.5% by weight, 0.49% by weight, 0.48% by weight, 0.47% by weight, 0.46% by weight, based on the total weight of the gelled food composition. , 0.45 wt%, 0.44 wt%, 0.43 wt%, 0.42 wt%, 0.41 wt%, 0.4 wt%, 0.39 wt%, 0.38 wt%, 0.37 wt%, 0.36 wt%, 0.35 wt%, 0.34 wt%, 0.33 wt%, 0.32 wt%, 0.31 wt%, 0.3 wt%, 0.2 wt%. For example, the acidulant may be contained in an amount of 0.005 to 0.5 wt%, or 0.01 to 0.5 wt%, based on the total weight of the gelled food composition.

[0055] When the content of the acidulant falls within the above range, the texture and / or sensory quality of the gelled food produced using the composition for gelled foods can be adjusted, and in addition, the pH of the gelled food can be adjusted, its storage stability, and / or its antioxidant effect can be imparted to the gelled food.

[0056] The flavoring agent can play a role in improving the flavor or aroma of the gelled food produced using the gelled food composition. As the flavoring agent, any natural or synthetic flavoring agent that can be added to food can be used without limitation.

[0057] The flavoring agent is added to the gelled food composition in an amount of at least one lower limit selected from the group consisting of 0.005% by weight, 0.01% by weight, 0.02% by weight, 0.03% by weight, 0.04% by weight, 0.05% by weight, 0.06% by weight, 0.07% by weight, 0.08% by weight, 0.09% by weight, and 0.1% by weight, and the lower limit selected from the group consisting of 0.5% by weight, 0.49% by weight, 0.48% by weight, 0.47% by weight, 0.46% by weight, and ...9% by weight, 0.49% by weight, 0.49% by weight, 0.49% by weight, 0.49% The flavoring may be contained in an amount ranging from 0.45% by weight, 0.44% by weight, 0.43% by weight, 0.42% by weight, 0.41% by weight, 0.4% by weight, 0.39% by weight, 0.38% by weight, 0.37% by weight, 0.36% by weight, 0.35% by weight, 0.34% by weight, 0.33% by weight, 0.32% by weight, 0.31% by weight, 0.3% by weight, or 0.2% by weight. For example, the flavoring may be contained in an amount ranging from 0.005 to 0.5% by weight, or from 0.01 to 0.5% by weight, based on the total weight of the gelled food composition.

[0058] When the content of the flavoring falls within the above range, the flavor or aroma of the gelled food can be improved.

[0059] The sweetener imparts a sweet taste to the gelled food produced using the composition for gelled foods, and any natural or artificial sweetener that can be added to foods, such as sugar, glucose, fructose, lactose, honey, candy, or oligosaccharides, can be used without restriction.

[0060] The sweetener is, based on the total weight of the gelled food composition, at least one lower limit selected from 0.005% by weight, 0.01% by weight, 0.02% by weight, 0.03% by weight, 0.04% by weight, 0.05% by weight, 0.06% by weight, 0.07% by weight, 0.08% by weight, 0.09% by weight, 0.1% by weight, 0.2% by weight, 0.3% by weight, 0.4% by weight, 0.5% by weight, 0.6% by weight, 0.7% by weight, 0.8% by weight, 0.9% by weight, 1% by weight, 2% by weight, 3% by weight, 4% by weight, 5% by weight, 6% by weight, 7% by weight, 8% by weight, 9% by weight, 10% by weight, 28% by weight, 26% by weight, 24% by weight, 22% by weight, The content may be in a range consisting of at least one upper limit selected from the following: 20% by weight, 18% by weight, 16% by weight, 14% by weight, 12% by weight, 10% by weight, 8% by weight, 6% by weight, 4% by weight, 2% by weight, 1% by weight, 0.5% by weight, 0.49% by weight, 0.48% by weight, 0.47% by weight, 0.46% by weight, 0.45% by weight, 0.44% by weight, 0.43% by weight, 0.42% by weight, 0.41% by weight, 0.4% by weight, 0.39% by weight, 0.38% by weight, 0.37% by weight, 0.36% by weight, 0.35% by weight, 0.34% by weight, 0.33% by weight, 0.32% by weight, 0.31% by weight, 0.3% by weight, and 0.2% by weight. For example, the sweetener may be present in an amount of 0.005 to 30 wt%, 0.005 to 20 wt%, 0.005 to 10 wt%, 0.005 to 5 wt%, 0.005 to 1 wt%, 0.005 to 0.5 wt%, 0.01 to 0.5 wt%, 1 to 30 wt%, 5 to 30 wt%, or 10 to 30 wt%, based on the total weight of the gelled food composition.

[0061] When the content of the sweetener falls within the above range, the gelled food produced using the composition for gelled foods can be given a sweet taste, improving the flavor or aroma.

[0062] The gelled food composition may further include additives such as an acidity regulator, a fruit concentrate, a lactic acid bacterium, a vitamin, an excipient, a colorant, an antioxidant, dietary fiber, or a combination thereof, in addition to the acidulant, flavor, and sweetener.

[0063] By further including such additives in the composition for gelled foods, the gelled foods produced using the composition for gelled foods can be given necessary physical properties or characteristics.

[0064] Additives that can be contained in the gelled food composition are disclosed in the Food Code, or any additives that can be generally contained in foods may be used without limitation.

[0065] When the additives are contained in the gelled food composition, each of the additives is present in an amount of at least one lower limit selected from 0.005% by weight, 0.01% by weight, 0.02% by weight, 0.03% by weight, 0.04% by weight, 0.05% by weight, 0.06% by weight, 0.07% by weight, 0.08% by weight, 0.09% by weight, 0.1% by weight, 0.5% by weight, and 1% by weight, and %, 0.5 wt%, 0.49 wt%, 0.48 wt%, 0.47 wt%, 0.46 wt%, 0.45 wt%, 0.44 wt%, 0.43 wt%, 0.42 wt%, 0.41 wt%, 0.4 wt%, 0.39 wt%, 0.38 wt%, 0.37 wt%, 0.36 wt%, 0.35 wt%, 0.34 wt%, 0.33 wt%, 0.32 wt%, 0.31 wt%, 0.3 wt%, and 0.2 wt%. For example, each of the additives may be contained in an amount of 0.005 to 10 wt %, 0.005 to 5 wt %, 0.005 to 1 wt %, 0.005 to 0.5 wt %, 0.01 to 0.5 wt %, 0.1 to 10 wt %, or 1 to 5 wt % based on the total weight of the gelled food composition.

[0066] When the content of each of the additives falls within the above range, a gelled food having the properties of each additive can be provided.

[0067] Another embodiment of the present application may provide a gelled food product.

[0068] The gelled food may contain the above-mentioned composition for gelled food.

[0069] The gelled food may be understood to include a gelled food produced using the composition for gelled food.

[0070] The gelled food is a concept that includes all foods having a gel form (shape), and generally, a gel may refer to a food that has a certain form of solid or semi-solid state when a sol in which solid particles are dispersed in a liquid is heated or cooled. The gel may refer to a food that has been gelled by forming a secondary bond such as a chemical bond from the sol.

[0071] The gelled food product is not limited to any food product as described above, and may include, for example, jellies, spreads, or puddings.

[0072] Furthermore, the gelled food may include food that can be distributed at room temperature, or may include food that can be eaten or drunk at room temperature.

[0073] The gelled food according to the present application may be one in which oil separation does not substantially occur. The oil separation includes a phenomenon in which oil and fat components contained in the gelled food are separated from water-soluble components, and is a concept that broadly includes an oil-oil separation phenomenon, but in the present application, may particularly mean an oil-water separation phenomenon.

[0074] Since the gelled food contains water as the remainder in addition to the vegetable cream and gelling agent, separation of the vegetable cream containing oil and fat components from the aqueous solution component may occur naturally.

[0075] However, when oil separation occurs in the gelled food, the food generally becomes divided into two layers, for example, a fat-soluble layer (containing relatively more fat) formed by the separation of fats and oils, and a water-soluble layer (containing relatively less fat) from which fats and oils have escaped, which may result in undesirable layer separation or problems with appearance. Furthermore, when oil separation occurs excessively, the fat-soluble layer and the water-soluble layer become different in composition from each other, and the physical properties or quality of the fat-soluble layer and the water-soluble layer become different from each other, which may affect the texture, flavor, or aroma of the gelled food.

[0076] Therefore, the gelled food can provide a food that substantially prevents the oil separation phenomenon from occurring through the specific types and blending ratios of the above-mentioned vegetable cream and gelling agent.

[0077] Specifically, the meaning of "the gelled food does not substantially undergo oil separation" may include the fact that the gelled food does not experience any oil separation phenomenon at all. In other words, the gelled food may be one in which layer separation does not occur between an oil-soluble layer formed by separation of fats and oils and the remaining water-soluble layer. Alternatively, a different meaning of "the gelled food does not substantially undergo oil separation" may include the fact that the difference in lightness (L*) of the CIE color coordinate values ​​between the upper layer and the lower layer of the gelled food is 0.8 or less. For example, the difference in lightness (L*) of the CIE color coordinate values ​​between the upper layer and the lower layer of the gelled food may be 0.8 or less, 0.7 or less, 0.6 or less, 0.5 or less, 0.4 or less, 0.3 or less, 0.2 or less, 0.1 or less, or 0.05 or less. In this case, the upper layer may mean the portion extending vertically from the top end of the gelled food to a point that is 25% of the total height, and the lower layer may mean the portion extending vertically from the bottom end (bottom) of the gelled food to a point that is 25% of the total height.

[0078] In other words, when the difference in lightness (L*) of the CIE color coordinate values ​​between the upper layer and the lower layer in the gelled food is 0.8 or less, this may mean that the oil separation phenomenon is substantially absent.

[0079] The gelled food has a compression strength lower than at least one lower limit selected from among 0.6N, 0.62N, 0.64N, 0.66N, 0.68N, 0.7N, 0.72N, 0.74N, 0.76N, 0.78N, 0.8N, and 0.82N, and lower than 2.5N, 2.4N, 2.38N, 2.36N, 2.34N, 2.32N, 2.3N, 2.28N, 2.26N, 2.24N, 2.22N, 2.28 ... The range may be comprised of at least one upper limit selected from the group consisting of 0.2N, 2N, 1.98N, 1.96N, 1.94N, 1.92N, 1.9N, 1.88N, 1.86N, 1.84N, 1.82N, 1.8N, 1.78N, 1.76N, 1.74N, 1.72N, 1.7N, 1.68N, 1.66N, 1.64N, 1.62N, 1.6N, 1.58N, and 1.56N. For example, the squeeze strength of the gelled food product may be 0.6 to 2.5N, 0.6 to 2.4N, or 0.6 to 2.2N.

[0080] The compression strength of the gelled food may be a measured value obtained from the analysis results of a TA (Texture Analyzer), specifically, a measured value obtained from the analysis results of a TA XT-plus (Stable Micro System, UK).

[0081] The conditions for the TA analysis are as shown in Table 1 below.

[0082] [Table 1]

[0083] When the compression strength of the gelled food satisfies the above range, the texture of the gelled food can be soft or gentle, and accordingly, the texture will be natural when eaten and drunk, making it smooth to the throat and easy to swallow.

[0084] The hardness of the gelled food may be in a range consisting of at least one lower limit selected from 8.2N, 8.3N, 8.4N, 8.5N, 8.6N, 8.7N, 8.8N, 8.9N, and 9N, and at least one upper limit selected from 11.5N, 11.3N, 11N, 10.9N, 10.8N, 10.5N, 10.4N, 10.3N, 10.2N, 10.1N, and 10N. For example, the hardness of the gelled food may be 8.2 to 11.5N, or 8.2 to 10.4N.

[0085] The hardness (degree of hardness) of the gelled food may be a measured value obtained from the analysis result of a Texture Analyzer (TA), specifically, a measured value obtained from the analysis result of a TA XT-plus (Stable Micro System, UK). The conditions of the TA analysis are as shown in Table 1.

[0086] When the hardness of the gelled food satisfies the above range, the gelled food has excellent shape retention, and accordingly, excellent distribution stability at room temperature and / or storage stability. In addition, the texture of the gelled food can be soft and gentle, and therefore, the gelled food has a natural texture when eaten, so that it is smooth down the throat and easy to swallow.

[0087] Another embodiment of the present application may provide a method for producing a gelled food composition.

[0088] The method for producing the gelled food composition may include: (A) mixing a gelling agent including agar and guar gum with water to produce a gel; and (B) mixing the gel with vegetable cream to produce a mixture.

[0089] First, the step (A) may include mixing a gelling agent including agar and guar gum, which are powdered raw materials, with water, where the water may include purified water.

[0090] The step (A) may include a step of mixing the gelling agent with water and then stirring the mixture, whereby the gelling agent is well dispersed and mixed in water to produce a gel having a certain viscosity.

[0091] Here, the step (A) may include a step of mixing the gelling agent with water and then maintaining the gelling temperature. The gelling temperature may be in a range consisting of at least one lower limit selected from 80°C, 81°C, 82°C, 83°C, 84°C, 85°C, 86°C, 87°C, 88°C, 89°C, and 90°C, and at least one upper limit selected from 100°C, 99°C, 98°C, 97°C, 96°C, 95°C, 94°C, 93°C, 92°C, 91°C, and 90°C. When the gelling temperature is maintained in the step (A), a gelled product can be smoothly formed, and in particular, the physical properties such as compression strength, brittleness, hardness, and viscosity of the gelled food produced using the composition for gelled food can be adjusted to provide a soft or soft texture.

[0092] Step (A) may include a step of preparing a gel by mixing a gelling agent, including 0.25 to 0.7 wt % of agar and 0.1 to 0.8 wt % of guar gum, based on the total weight of the gelled food composition, with water and stirring the mixture while maintaining the gelling temperature.

[0093] In particular, when a gelling agent including agar and guar gum is added in step (A), the agar is added in an amount of at least one lower limit selected from 0.25% by weight, 0.26% by weight, 0.27% by weight, 0.28% by weight, 0.29% by weight, 0.3% by weight, 0.31% by weight, 0.32% by weight, 0.33% by weight, 0.34% by weight, and 0.35% by weight, and the amount of the gelling agent is at least one lower limit selected from 0.7% by weight, 0.69% by weight, 0.68% by weight, 0.67% by weight, 0.66% by weight, 0.65% by weight, 0.64% by weight, and ... based on the total weight of the gelled food composition. The content may be in a range consisting of at least one upper limit selected from the following: 0.63 wt%, 0.62 wt%, 0.61 wt%, 0.6 wt%, 0.59 wt%, 0.58 wt%, 0.57 wt%, 0.56 wt%, 0.55 wt%, 0.54 wt%, 0.53 wt%, 0.52 wt%, 0.51 wt%, 0.5 wt%, 0.49 wt%, 0.48 wt%, 0.47 wt%, 0.46 wt%, 0.45 wt%, 0.44 wt%, 0.43 wt%, 0.42 wt%, 0.41 wt%, and 0.4 wt%. For example, the agar may be present in an amount of 0.25 to 0.7 wt %, 0.25 to 0.6 wt %, 0.25 to 0.5 wt %, 0.26 to 0.6 wt %, or 0.27 to 0.5 wt %, based on the total weight of the gelled food composition.

[0094] When the content of the agar is within the above range, the physical properties such as compression strength, brittleness, and / or hardness of the gelled food prepared using the composition for gelled foods can be controlled to impart softness and tenderness to the texture of the gelled food, and the shape retention of the gelled food can be improved, resulting in excellent distribution stability and / or storage stability at room temperature, or excellent appearance.

[0095] In addition, the guar gum is present in an amount of 0.1 wt%, 0.11 wt%, 0.12 wt%, 0.13 wt%, 0.14 wt%, 0.15 wt%, 0.16 wt%, 0.17 wt%, 0.18 wt%, 0.19 wt%, 0.2 wt%, 0.21 wt%, 0.22 wt%, 0.23 wt%, 0.24 wt%, 0.25 wt%, 0.26 wt%, based on the total weight of the gelled food composition. , at least one lower limit selected from 0.27 weight%, 0.28 weight%, 0.29 weight%, 0.3 weight%, and 0.8 weight%, 0.79 weight%, 0.78 weight%, 0.77 weight%, 0.76 weight%, 0.75 weight%, 0.74 weight%, 0.73 weight%, 0.72 weight%, 0.71 weight%, 0.7 weight%, 0.69 weight%, 0.68 weight%, 0.67 weight%, 0. 66% by weight, 0.65% by weight, 0.64% by weight, 0.63% by weight, 0.62% by weight, 0.61% by weight, 0.6% by weight, 0.59% by weight, 0.58% by weight, 0.57% by weight, 0.56% by weight %, 0.55 wt%, 0.54 wt%, 0.53 wt%, 0.52 wt%, 0.51 wt%, 0.5 wt%, 0.49 wt%, 0.48 wt%, 0.47 wt%, 0.46 wt%, 0. The gelled food composition may be contained in an amount ranging from 0.1 to 0.8% by weight, 0.1 to 0.7% by weight, 0.1 to 0.6% by weight, 0.1 to 0.5% by weight, 0.15 to 0.8% by weight, 0.15 to 0.4% by weight, 0.2 to 0.4% by weight, or 0.27 to 0.4% by weight, based on the total weight of the gelled food composition.

[0096] When the content of the guar gum satisfies the above range, the physical properties such as viscosity of the gelled food prepared using the composition for gelled foods can be adjusted to impart softness and tenderness to the texture of the gelled food, and in particular, the oil separation phenomenon caused by vegetable cream can be prevented, thereby improving the appearance, color, and / or texture of the gelled food.

[0097] In addition to agar and guar gum, the gelling agent may further include at least one selected from the group consisting of locust bean gum, gelatin, and tara gum.

[0098] By using an appropriate combination of locust bean gum, gelatin, or tara gum as the gelling agent used in the gelled food composition, the physical properties such as texture, appearance, shape retention, and / or storage stability of the gelled food can be improved.

[0099] The above-mentioned contents can be similarly applied to the locust bean gum, gelatin, or tara gum.

[0100] In step (A), the total content of the gelling agent may be a content consisting of at least one lower limit selected from 0.5 wt%, 0.55 wt%, 0.6 wt%, 0.65 wt%, 0.7 wt%, 0.75 wt%, and 0.8 wt%, and at least one upper limit selected from 1.2 wt%, 1 wt%, 0.95 wt%, 0.9 wt%, 0.89 wt%, 0.88 wt%, 0.87 wt%, 0.86 wt%, 0.85 wt%, 0.84 wt%, 0.83 wt%, 0.82 wt%, 0.81 wt%, and 0.8 wt%, based on the total weight of the gelled food composition. For example, the total content of the gelling agent may be from 0.5 to 1.2 wt %, 0.5 to 1 wt %, 0.5 to 0.9 wt %, 0.5 to 0.85 wt %, 0.6 to 0.85 wt %, 0.7 to 0.85 wt %, 0.8 to 0.85 wt %, 0.5 to 0.81 wt %, 0.55 to 0.85 wt %, 0.55 to 0.81 wt %, or 0.8 to 0.81 wt %, based on the total weight of the gelled food composition.

[0101] When the total content of the gelling agent falls within the above range, the viscosity of the gelled food prepared using the composition for gelled foods can be adjusted to impart a soft or gentle texture, and the shape retention can be improved to improve distribution stability or storage stability at room temperature.

[0102] The step (B) may be a step of mixing the gelled material prepared in the step (A) with a vegetable cream to impart a soft or fluffy texture to the gelled food.

[0103] The vegetable cream contains vegetable oil and an emulsifier as main ingredients, and the contents of the vegetable cream, vegetable oil, and emulsifier described above may be similarly applied. The vegetable cream may further contain water, sugar, skim milk powder, whey powder, or a combination thereof in addition to the vegetable oil and emulsifier, but is not limited thereto.

[0104] In order to obtain the texture of the gelled food, the vegetable cream may be contained in an amount ranging from at least one lower limit selected from 7% by weight, 8% by weight, 9% by weight, and 10% by weight, and at least one upper limit selected from 14% by weight, 13% by weight, 12% by weight, and 11% by weight, based on the total weight of the composition for gelled foods. For example, in step (B), the vegetable cream may be contained in an amount ranging from 7 to 14% by weight, 8 to 14% by weight, 9 to 14% by weight, or 10 to 14% by weight, based on the total weight of the composition for gelled foods.

[0105] When the content of the vegetable cream is within the above range, the gelled food can have a soft texture, and therefore can have a texture that melts softly in the mouth when eaten.

[0106] The step (B) may further include a step of mixing the gel with a vegetable cream and then stirring the mixture.

[0107] In addition, the step (B) may include a step of adding various additives to the gel, in addition to the vegetable cream, if necessary.

[0108] For example, step (B) may include a step of further adding at least one selected from an acidulant, a flavoring, a sweetener, an acidity regulator, a fruit concentrate, a lactic acid bacteria, a vitamin, an excipient, a colorant, an antioxidant, dietary fiber, and a combination thereof to the gel.

[0109] The above-mentioned contents may be similarly applied to the additives (acidulants, flavorings, sweeteners, acidity regulators, fruit concentrates, lactic acid bacteria, vitamins, excipients, colorants, antioxidants, dietary fiber, etc.).

[0110] Yet another embodiment of the present application may provide a method for producing a gelled food product.

[0111] The method for producing the gelled food product comprises the step of heat sterilising the gelled food composition produced by the method for producing a gelled food composition described above. In order to distribute the gelled food composition at room temperature, a known method for heat sterilising food products can usually be used.

[0112] In addition, the method for preparing a gelled food may include a step of packaging the mixture prepared in step (B) before the heat sterilization step. The step of packaging the mixture may include a step of packaging and / or sealing the mixture in a container, mold, or frame having various shapes.

[0113] In this case, the packaging may include, but is not limited to, a vacuum pack, and any known food packaging method may be used.

[0114] The method for producing the gelled food may further include a step of cooling the sterilized mixture after the heat sterilization step. The step of cooling the sterilized mixture is a step of finally solidifying the gelled food, and the method for cooling the sterilized mixture may be, but is not limited to, a method of leaving it at room temperature or at room temperature. Effect of the Invention

[0115] The gelled food according to the present application uses a specific type of gelling agent and contains such gelling agent in a specific blend ratio, which gives it a soft or gentle texture, making it smooth to eat and drink, and also providing excellent sensory quality.

[0116] In addition, the gelled food has excellent shape retention and excellent distribution stability or storage stability at room temperature, while at the same time, the physical properties such as compression strength, hardness (degree of hardness), and viscosity can be adjusted to impart the soft or tender texture described above.

[0117] Furthermore, even when the gelled food contains a vegetable cream added to impart a soft or gentle texture as described above, the oil separation phenomenon does not substantially occur, so that the quality of the appearance, texture, touch, flavor, and aroma can be improved. [Brief description of the drawings]

[0118] [Figure 1] FIG. 1 is a photograph of the gelled foods of Examples 1 to 7 of the present application. [Diagram 2] FIG. 2 is a photograph of gelled foods according to Comparative Examples 1 to 5 of the present application. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0119] The present application will now be described in detail with reference to examples. However, the following examples are merely illustrative of the present application, and the contents of the present application are not limited to the following examples.

[0120] <Examples and Comparative Examples> The gelled food of the present application was produced through the following steps in order: weighing the gelling agent-mixing with purified water-stirring and heating (80°C or higher for 10 minutes)-adding and stirring vegetable cream, acidulant, flavoring, and sweetener-filling-sterilization-cooling.

[0121] Furthermore, by varying the type and content of gelling agent, gelled foods of Examples 1 to 7 were produced using the compositions in Table 2 below as the main raw material, and gelled foods of Comparative Examples 1 to 5 were produced using the compositions in Table 3 as the main raw material. In addition to the main raw materials in Tables 2 and 3, other raw materials included purified water, acidulant (hydrated citric acid, WEIFANG, China), flavoring (mango flavor, Givaudan Korea, Singapore), sweetener and additives.

[0122] [Table 2]

[0123] [Table 3]

[0124] <Experimental Example 1> The gelled foods of Examples 1 to 7 and Comparative Examples 1 to 5 were evaluated for appearance of the mixture and shape retention of the gelled products, and the results are shown in Tables 3 and 4 below.

[0125] Appearance of the mixture In the above Examples and Comparative Examples, the state of the mixture (gelled food composition, combined liquid) before filling was visually observed. (Evaluation criteria: if the mixture is homogeneous and there are no visible particles, it is judged as excellent; if the mixture is homogeneous and viscous and there are no visible particles, it is judged as good; if the viscosity is too high or particles are observed in the mixture, it is judged as poor.)

[0126] Degree of oil separation To compare emulsion stability, the gelled foods of Examples 1 to 7 were photographed and the results are shown in Figure 1, and the gelled foods of Comparative Examples 1 to 5 were photographed and the results are shown in Figure 2. The photographs were taken against a black and white background so that the presence or absence of oil separation could be seen, and these were visually compared and evaluated. (Evaluation criteria: If there is no oil separation as a result of visual inspection, it is judged as excellent, and if there is any oil separation or cracks, it is judged as poor.)

[0127] Shape retention evaluation The gelled foods produced in the Examples and Comparative Examples were visually observed for their external appearance after being scooped with a spoon. (Evaluation criteria: if the external shape is firm, it is judged as excellent; if the shape is not clean or it is liquid or viscous liquid, it is judged as weak; if the shape retention is very weak and it is impossible to judge, it is recorded as not measurable.)

[0128] [Table 4]

[0129] [Table 5]

[0130] According to Tables 4 and 5, Comparative Example 1, which does not use guar gum as a gelling agent, has a problem of poor shape retention and oil separation. Compared to Comparative Example 1, Example 1, which uses agar and guar gum simultaneously, does not experience oil separation and has excellent shape retention. This confirms that guar gum must be included as a gelling agent to prevent oil separation in the gelled food of the present application.

[0131] In Comparative Example 2, which does not use agar as a gelling agent, no oil separation occurred but there was a problem with shape retention. In comparison with Comparative Example 2, Example 2, which uses agar and guar gum simultaneously, showed no oil separation and excellent shape retention. In light of this result, it was confirmed that agar must be included as a gelling agent in order for the gelled food of the present application to have shape retention.

[0132] In the case of Comparative Example 3, in which only locust bean gum was used as a gelling agent, there was a problem that TA analysis itself was impossible due to oil separation occurring or poor shape retention. Therefore, it was confirmed that only when agar and guar gum are essentially included as gelling agents in addition to locust bean gum, as in Example 1, can the gelled food of the present application be prevented from oil separation and have excellent shape retention.

[0133] <Experimental Example 2> The CIE color coordinates L*, a*, and b* values ​​of the gelled foods of Examples 1 to 7 and Comparative Examples 1 to 5 were measured using a colorimeter (spectrophotometer CM-3500d, MINOLTA, Japan), and the results are shown in Tables 6 and 7 below.

[0134] [Table 6]

[0135] [Table 7]

[0136] According to Tables 6 and 7, in the case of Comparative Examples 1, 3, and 4, which do not use guar gum as a gelling agent, oil separation occurs and the L* difference between the upper and lower layers is considerably large, while in the case of Examples 1 to 6, it can be confirmed that the L* difference between the upper and lower layers is 0.8 or less, which means that oil separation does not occur in the gelled food of the present application.

[0137] <Experimental Example 3> The gelled foods of Examples 1 to 7 and Comparative Examples 1 and 4, excluding Comparative Examples 2, 3, and 5, which were samples whose shape retention could not be measured, were measured using a Texture Analyzer (TA XT-plus, Stable Micro System, UK) and the results are shown in Table 9. The results of the TA analysis were determined by averaging a total of three measurements.

[0138] The measurement conditions are as shown in Table 8 below.

[0139] [Table 8]

[0140] The height of the first peak was determined as the compression strength, the difference between the first peak and the negative peak as the fragility, the height of the second peak as the hardness (degree of hardness), and the absolute value of the second negative peak as the viscosity.

[0141] [Table 9-1] [Table 9-2]

[0142] According to Table 9, in the case of Comparative Examples 2, 3, and 5, which do not contain agar as a gelling agent, which affects the shape retention of gelled foods, TA analysis itself was not possible. On the other hand, in the case of Comparative Examples 1 and 4, which contain agar as a gelling agent, the hardness (degree of hardness) was 6.95 (N) and 5.34 (N), respectively, because guar gum was not used in combination, and it was confirmed that the shape retention required for the gelled foods of the present application was not met.

[0143] In other words, in order for the gelled food of the present application to melt softly in the mouth while maintaining excellent shape retention when eaten, agar is essential as a gelling agent, but it was confirmed that this is not possible with agar alone, and the desired physical properties can only be achieved when used in combination with guar gum.

Claims

1. Vegetable cream; and A composition for gelling food comprising: a gelling agent comprising agar and guar gum.

2. 2. The gelled food composition according to claim 1, wherein the content of the vegetable cream is 7 to 14% by weight based on the total weight of the gelled food composition.

3. 2. The gelled food composition according to claim 1, wherein the vegetable cream contains vegetable oil in an amount of 25 to 35% by weight based on the total weight of the vegetable cream.

4. Based on the total weight of the gelled food composition, 2. The gelled food composition according to claim 1, wherein the agar is contained in an amount of 0.25 to 0.7% by weight, and the guar gum is contained in an amount of 0.1 to 0.8% by weight.

5. 5. The gelled food composition according to claim 4, wherein the total content of the gelling agent is from 0.5 to 1.2% by weight based on the total weight of the gelled food composition.

6. The gelled food composition according to claim 1 , wherein the gelling agent further comprises at least one selected from the group consisting of locust bean gum, gelatin and tara gum.

7. The gelled food composition according to claim 6, comprising, based on the total weight of the gelled food composition, 0.1 to 0.5% by weight of the locust bean gum, 0.1 to 0.5% by weight of the gelatin, or 0.1 to 0.5% by weight of the tara gum.

8. 2. The gelled food composition according to claim 1, further comprising at least one selected from the group consisting of an acidulant, a flavoring, a sweetener, an acidity regulator, a fruit concentrate, a lactic acid bacterium, a vitamin, an excipient, a colorant, an antioxidant, dietary fiber, and combinations thereof.

9. A gelled food comprising the composition for gelled food according to any one of claims 1 to 8.

10. The gelled food product according to claim 9, wherein the gelled food product has a compression strength of 0.6 to 2.5 N.

11. The gelled food product according to claim 9, wherein the gelled food product has a hardness of 8.2 to 11.5 N.

12. 10. The gelled food according to claim 9, wherein the difference in lightness (L*) between the upper and lower layers of the gelled food is 0.8 or less in CIE color coordinate values.

13. 10. The gelled food product of claim 9, wherein the gelled food product comprises at least one selected from the group consisting of a jelly, a spread, and a pudding.

14. (A) mixing a gelling agent including agar and guar gum with water to produce a gel; and (B) mixing the gel with a vegetable cream to produce a mixture.

15. The method for producing a gelled food composition according to claim 14, wherein the step of producing the gelled product includes a step of mixing the gelling agent with water and then maintaining a gelling temperature of 80°C or higher.

16. A method for producing a gelled food, comprising a step of heat sterilizing a gelled food composition produced by the method for producing a gelled food composition according to claim 14 or 15.

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