High-energy gelled seasoning and method for producing the same

Abstract

To provide a high-energy gelled seasoning composition that is high in energy even in a small quantity, possesses adequate emulsification stability, preferably exhibits excellent palatability, and further preferably has swallowing characteristics that allow applicability to persons having difficulty in swallowing.SOLUTION: The high-energy gelled seasoning composition according to the present invention comprises a vegetable oil (for instance, rice oil in an amount of 40 to 60 mass%), an emulsifier (for instance, in an amount of 0.05 to 1 mass%), and a gelling agent (for instance, in an amount of 0.1 to 1 mass%), and may additionally comprise, when necessary, a saccharide (for instance, in an amount of 5 to 40 mass%) and an acid seasoning (for instance, in an amount of 0.1 to 10 mass%), wherein the energy is 4 Kcal / g or more. The high-energy gelled seasoning composition of the present invention is preferably not a retort food, and is preferably a hot pack product having a pH within 3.0 to 5.6 and a water activity of 0.94 or less.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a high-energy gel-type seasoning composition and a method for producing the same. More specifically, the present invention relates to a high-energy gel-type seasoning composition that is high in energy and preferably has swallowing properties that satisfy predetermined standards, while also having functions equivalent to those of ordinary seasonings, and to a production method suitable for producing such a composition. [Background technology]

[0002] Prior art documents relating to gel food compositions include, for example, the following:

[0003] Patent Document 1 describes an oil-in-water emulsified food product that contains alcohol, specific amounts of egg yolk, an emulsifier, and a sugar alcohol, has an average particle size within a specific range, a viscosity within the range of 5 to 500 Pa·s (at a product temperature of 20°C), and a pH of 5 to 8. The oil-in-water emulsified food product described in Patent Document 1 is said to spread smoothly and smoothly in the mouth when eaten and to develop the distinctive flavor of egg yolk, and the viscosity within the specific range is specified in relation to the functional effects, but does not refer to the swallowing properties.

[0004] Patent Document 2 describes a gel food containing water, a specific amount of lipid, an emulsifier, and a specific amount of gelling agent (seed-derived polysaccharides and seaweed-derived polysaccharides). The gel food described in Patent Document 2 is touted as having a high fat (lipid) content, yet with swallowability (thickness) and chewability (ease of chewing) that make it easy for people with dysphagia to ingest. The examples in Patent Document 2 disclose products whose hardness, adhesiveness, and cohesiveness, as measured according to the "Test Method for Foods for People with Dysphagia (Test Method for Hardness, Adhesion, and Cohesiveness)" prescribed in the "Standards for Labeling Approval of Foods for People with Dysphagia (Consumer Affairs Agency)," meet Labeling Approval Criteria I (evaluated as "Good") or Labeling Approval Criteria II (evaluated as "Fair"). However, it has been shown that a high-calorie food (408 kcal / 100 g) may not necessarily meet Labeling Approval Criteria I for at least one of the three items (Test Examples 5-8, 12-13). The gelled food described in Patent Document 2 is intended to be a retort food (filled into a pouch container, sealed, and sterilized by pressurized heating) that is primarily intended to be eaten in itself, rather than as a seasoning, but no mention is made of its taste. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] JP 2014-217357 A (Patent No. 6026954) [Patent Document 2] Japanese Patent Publication No. 2021-153420 Summary of the Invention [Problem to be solved by the invention]

[0006] Nutritional supplementation is essential for hospitalized patients, particularly elderly patients who are malnourished, as well as frail elderly patients living in nursing homes or at home. Nutritional therapy is essential for their health. To this end, a variety of nutritious processed foods have been developed and utilized in medical settings. However, providing advanced nutritional therapy requires specialized expertise, and this is primarily the responsibility of hospital dietitians. In hospitals, dietitians plan menus and calculate nutritional information, but they are also involved in the actual cooking process. The preparation of chopped and paste foods, commonly referred to as dysphagia diets, requires additional processing steps beyond standard cooking, which is time-consuming and labor-intensive, yet there are insufficient personnel available. Therefore, while various processed foods are used, most of these are fully prepared and do not adequately match the menus and menus of many hospital-specific therapeutic meals.

[0007] On the other hand, some dishes, such as demi-glace sauce for hamburger steaks and thickened sauce for Japanese stews, are seasoned but are consumed in a certain amount (approximately 20 g). The inventors believed that by utilizing such seasonings and developing a high-energy sauce or sauce in a small amount, sufficient energy could be replenished. However, there are almost no high-energy seasonings among conventional seasonings. This is thought to be because seasonings (especially powdered seasonings) are used in small amounts and it was thought that they could not sufficiently replenish energy to contribute to nutritional therapy. The nutritional value, particularly the calories, of ordinary seasonings is approximately 1 to 2 kcal / g, which is not significantly different from ordinary ingredients and foods.

[0008] One of the objects of the present invention is to provide a gel-like seasoning composition that can reduce the time and effort required for cooking in hospitals and other settings, and can provide therapeutic food that is easy to prepare, tasty, and leaves little waste, and that is highly nutritious, particularly high in energy, in a small amount, and preferably also has excellent taste (without an oily (sticky) feeling that clings to the tongue, or an irritating strange taste or flavor).

[0009] For the gel seasoning composition of the present invention, it is also important that it has sufficient emulsion stability (the oil is less likely to separate) even if it contains a relatively large amount of ingredients (particularly vegetable oils and fats) that provide high energy.

[0010] Therefore, one of the objects of the present invention is to provide a gel seasoning composition that contains components for providing high energy content and yet has excellent emulsion stability (oil and fat are less likely to separate).

[0011] Furthermore, many elderly malnourished patients have difficulty swallowing. So-called dysphagia foods generally have their physical properties adjusted by adding water, which tends to reduce their nutritional value, especially their energy. As mentioned in the background art (Patent Document 2), approval standards I to III for the labeling of foods for people with dysphagia have been established as standards for dysphagia foods, and foods that have physical properties that at least comply with approval standard III (sometimes referred to as "swallowing properties" in this specification) can be said to meet a certain standard as dysphagia foods.

[0012] Therefore, one of the objectives of the present invention is to provide a gel-like seasoning composition that can be eaten as is like a sauce or dressing, which, as described above, is high in energy, has excellent emulsion stability, and preferably has excellent palatability, while also achieving swallowability properties and being highly compatible with other ingredients and foods (easy to place on foods).

[0013] Furthermore, when considering the distribution of foods at room temperature, retort sterilization and methods for controlling microorganisms by adjusting water activity and / or pH (bacteriostatic methods) are commonly used to achieve commercial sterility. However, retort foods sterilized at high temperatures and pressures are known to deteriorate the taste and flavor of the food and also increase the likelihood of the emulsification state being destroyed. Therefore, when retort sterilization is applied to gel seasoning compositions that have a high fat content due to their high energy content, it is inevitable that they will become oily and have a strong, pungent odor. Regardless of which conventional sterilization technique is used, it is likely to have an effect that reduces the palatability and nutritional value, making it difficult to produce a high-energy gel seasoning composition that can solve the above-mentioned problems. Prior art retort foods that achieve both high energy (preferably 5 kcal / g or more) and good swallowing properties are not available.

[0014] Therefore, one of the objectives of the present invention is to provide a method for producing a high-energy gel-like seasoning composition that is high in energy, has excellent emulsion stability, and preferably is tasty and also has satisfactory swallowing properties. [Means for solving the problem]

[0015] As a result of intensive research into solving the above-mentioned problems, the present inventors have found that a high-energy gel seasoning composition of 4 Kcal / g or more can be produced by blending at least vegetable oil (preferably rice oil), an emulsifier, and a gelling agent (preferably xanthan gum and locust bean gum), that preferably, by further blending sugars, it becomes easier to achieve both high energy and delicious taste, and that by adjusting the contents of sour seasoning, sugars, and water blended into the seasoning composition and setting the pH and water activity (Aw) within predetermined ranges, it is possible to suppress the growth of microorganisms without performing retort sterilization. The inventors have also discovered that a high-energy gel seasoning composition that solves the above-mentioned problems can be produced by mixing a gelling agent, and if necessary, sugars and a sour seasoning, followed by heating to a temperature range (e.g., 80°C) at which common live bacteria (such as food poisoning bacteria) can be killed, after which an emulsifier is added, and finally adding vegetable oil and fat, and further mixing and emulsifying, thereby producing a gel seasoning composition that has excellent emulsion stability (the emulsion state is stably maintained over a long period of time), preferably also excellent palatability, and predetermined swallowing properties, and have thereby completed the present invention.

[0016] That is, in one aspect, the present invention provides a high-energy gel-like seasoning composition comprising vegetable oil, an emulsifier, and a gelling agent, and having an energy content of 4 Kcal / g or more.

[0017] In one embodiment of the present invention, the vegetable oil is rice bran oil.

[0018] In one embodiment of the present invention, the content of the vegetable oil is 40 to 60% by mass with respect to the total mass of the composition, and the content of the emulsifier is 0.05 to 1% by mass with respect to the total mass of the composition.

[0019] In one embodiment of the present invention, the content of the gelling agent is 0.05 to 1% by mass based on the total mass of the composition.

[0020] In one embodiment of the present invention, the high-energy gel-like seasoning composition further contains a sugar. In one embodiment of the present invention, the content of the sugar is 5 to 40% by mass based on the total mass of the composition.

[0021] In one embodiment of the present invention, the high-energy gelled seasoning composition further contains a sour seasoning. In one embodiment of the present invention, the content of the sour seasoning is 0.1 to 10% by mass based on the total mass of the composition.

[0022] In one embodiment of the present invention, the high-energy gel seasoning composition is not a retort food. In one embodiment of the present invention, the high-energy gel seasoning composition has a pH in the range of 3.0 to 5.6 and a water activity of 0.94 or less.

[0023] In one embodiment of the present invention, the high-energy gel seasoning composition has physical properties (hardness, adhesiveness, and cohesiveness) that comply with the standards of Approval Criteria III of "Foods for People with Swallowing Difficulty as Special Dietary Foods" (Dietary Table No. 277, dated June 23, 2011, Director of the Food Labeling Division, Consumer Affairs Agency, "Regarding Labeling Approval for Foods for Special Dietary Uses").

[0024] In another aspect, the present invention provides a method for producing the high-energy gel-like seasoning composition of the present invention, which comprises the following steps (1) to (3): (1) A step of mixing at least water and a gelling agent, and then stirring the mixture while heating to dissolve the above components (hereinafter also referred to as the "mixing step"). (2) A process in which the mixture obtained in the mixing process is heated to a temperature range in which general viable bacteria are killed, an emulsifier is added, and then vegetable oil is added, while dissolving and stirring to emulsify (hereinafter also referred to as the "emulsification process"). (3) A process in which the emulsion obtained in the emulsification process is filled into a container, cooled, and made into a finished product (hereinafter also referred to as the "cooling process"). [Effects of the Invention]

[0025] The present invention provides a high-energy gel-like seasoning composition that has a high energy content of 4 kcal / g or more, preferably excellent emulsion stability, resistance to fat separation, good compatibility with other ingredients and foods, a palatability comparable to that of ordinary seasonings, and physical properties (swallowing characteristics) that satisfy Standard III of "Foods for People with Dysphagia as Special Dietary Use Foods." A seasoning composition with these effects is extremely useful for preparing tasty, chopped, paste, and jelly foods for malnourished elderly people with poor appetites and for people with dysphagia who cannot chew or swallow properly. Furthermore, the high-energy gel-like seasoning composition of the present invention can be produced as a product that can be distributed at room temperature using a production method that employs a process similar to the hot pack method (without a retort sterilization process). DETAILED DESCRIPTION OF THE INVENTION

[0026] - High-energy gel-type seasoning composition - The high-energy gel-like seasoning composition of the present invention (hereinafter sometimes referred to as "the product of the present invention") is an emulsion containing at least vegetable oil, an emulsifier, and a gelling agent, and preferably further containing sugars and / or sour seasonings.

[0027] The nutritional value of the product of the present invention is expressed in calories per gram, and is at least 4 kcal / g or more, preferably 4.5 kcal / g or more, and more preferably 5 kcal / g or more. The energy content of the product of the present invention is a theoretical value that can be calculated based on the composition of the raw materials used in its production.

[0028] The product of the present invention can be used as a seasoning to flavor other ingredients or foods, and can also be used effectively to increase the energy content of so-called dysphagia foods (paste foods, jelly foods), which would otherwise have a reduced nutritional value. The embodiment of the product of the present invention is not particularly limited, and can take a wide variety of forms, just like conventional gel seasonings, including sauces, bean paste, sauces, and soups.

[0029] <Vegetable oil> The vegetable oil used in the present invention may be a common vegetable oil similar to that used in conventional foods, such as flaxseed oil, olive oil, sesame oil, rice oil (rice bran oil, rice germ oil, brown rice oil), safflower oil, soybean oil, corn oil, rapeseed oil, palm kernel oil, sunflower oil, cottonseed oil, coconut oil, peanut oil, and salad oil (a standard product made from specific raw materials that meets specific ingredients and other requirements, including blended salad oils). In one embodiment of the present invention, from the perspective of palatability (e.g., to prevent the palatability from being impaired when the product is made high in energy), it is preferable to use rice oil as the vegetable oil.

[0030] The content of vegetable oil in the product of the present invention (relative to the entire high-energy gel-like seasoning composition) can be adjusted appropriately depending on the type of vegetable oil used and the types and contents of other components in the product of the present invention, but is, for example, 30 to 60% by mass, preferably 40 to 60% by mass, more preferably 45 to 60% by mass, and even more preferably 50 to 60% by mass. If the vegetable oil content is too high, the emulsion is likely to become unstable, while if it is too low, the emulsion is likely to become unstable and it is difficult to sufficiently increase the energy content, so that the effect may not be fully achieved.

[0031] <Emulsifier> The emulsifier used in the present invention may be a common emulsifier designated as a food additive, and examples thereof include glycerin fatty acid esters, polyglycerin fatty acid esters, organic acid monoglycerides, sorbitan fatty acid esters, propylene glycol fatty acid esters, sucrose fatty acid esters (the fatty acid composition in these emulsifiers is optional), lecithin, sodium caseinate, etc. Any one type of emulsifier may be used alone, or two or more types may be used in combination in any ratio. In one embodiment of the present invention, it is preferable to use glycerin fatty acid esters as the emulsifier.

[0032] The content of the emulsifier in the product of the present invention can be adjusted appropriately depending on the type of emulsifier used and the types and contents of other components in the product of the present invention, but is, for example, 0.05 to 1 mass %, preferably 0.1 to 0.5 mass %.

[0033] <Gelling agent> The gelling agent used in the present invention can be a common gelling agent (thickener, stabilizer) designated as a food additive, such as agar, gelatin, carrageenan, gellan gum, xanthan gum, locust bean gum, tara gum, gum arabic, glucomannan (konjac flour), pectin, alginic acid, alginates, and curdlan. Any one gelling agent may be used alone, or two or more may be used in combination in any ratio. In the present invention, it is appropriate to use a gelling agent that has excellent emulsion stability and gel properties, preferably capable of achieving the desired swallowing properties. Therefore, it is desirable to use two or more gelling agents in combination. In one embodiment of the present invention, it is preferable to use xanthan gum and locust bean gum in combination as gelling agents.

[0034] The content of the gelling agent in the product of the present invention can be adjusted appropriately depending on the type of gelling agent used and the types and contents of other components in the product of the present invention, but is, for example, 0.05 to 1 mass %, preferably 0.1 to 0.5 mass %.

[0035] <Sugars> As the sugar in the present invention, common sugars can be used as in conventional foods, and examples thereof include sugar (sucrose, sucrose), glucose, fructose, glucose-fructose liquid sugar, fructose-glucose liquid sugar, high-fructose liquid sugar, sugar-mixed glucose-fructose liquid sugar, sugar-mixed fructose-glucose liquid sugar, sugar-mixed high-fructose liquid sugar, lactose, maltose, L-arabinose, L-rhamnose, D-ribose, trehalose, etc. Examples of sugars that can be added to uncooked meat products include monosaccharides or disaccharides such as sucrose; oligosaccharides (trisaccharides or more) such as dextrin (e.g., maltodextrin); sugar alcohols such as erythritol, xylitol (xylite), D-xylose, D-sorbitol, maltitol (reduced maltose), mannitol, and lactitol; starch syrup, reduced starch syrup, honey, etc., containing mixtures of these sugars; and other sugars that are acceptable for addition to uncooked meat products. Any one type of sugar may be used alone, or two or more types may be used in combination in any ratio. In one embodiment of the present invention, it is preferable to use a combination of sugar and reduced starch syrup as sugars.

[0036] When sugars are used in the present invention, the content of sugars in the product of the present invention can be adjusted appropriately depending on the type of sugar used and the types and contents of other components in the product of the present invention, but is, for example, 5 to 40% by mass, preferably 10 to 30% by mass, and more preferably 10 to 20% by mass.

[0037] <Sour seasoning> The sour seasoning in the present invention may be a common sour seasoning designated as a food additive or a similar sour seasoning, such as adipic acid, citric acid, trisodium citrate, glucono-delta-lactone, gluconic acid, potassium gluconate, sodium gluconate, succinic acid, monosodium succinate, disodium succinate, acetic acid (glacial acetic acid), sodium acetate, DL-tartaric acid, L-tartaric acid, sodium DL-tartrate, sodium L-tartrate, lactic acid, sodium lactate, fumaric acid, monosodium fumarate, DL-malic acid, sodium DL-malate, phosphoric acid, or a fruit juice or fermented seasoning containing at least one of these (e.g., mirin, rice vinegar, grain vinegar, apple vinegar, fermented lactic acid). The sour seasoning may be used alone or in combination of two or more in any ratio. In particular, sour seasonings containing acetic acid and / or lactic acid, such as rice vinegar, grain vinegar, apple cider vinegar, fermented lactic acid, sodium lactate, etc., are effective in controlling microorganisms. In one embodiment of the present invention, apple cider vinegar is preferably used as the sour seasoning.

[0038] When a sour seasoning is used in the present invention, the content of the sour seasoning in the product of the present invention can be adjusted appropriately depending on the type of sour seasoning used and the types and contents of other components in the product of the present invention, but is, for example, 0.1 to 10 mass%, preferably 0.5 to 5 mass%, and more preferably 1 to 3 mass%.

[0039] The product of the present invention can contain other nutritional components in consideration of the intended use of the product, as long as the effects of the present invention are achieved. Examples of such optional nutritional components include minerals, vitamins, dietary fiber, starch, modified starch, alcohol (ethanol), coloring agents (pigments), fragrances (flavors), salty seasonings, flavor enhancers, extracts, etc. Any one of the optional nutritional components may be used alone, or two or more may be used in any ratio.

[0040] Examples of minerals include sodium, potassium, phosphorus, iron, zinc, and copper. Examples of mineral-containing raw materials that can be used include organic acid salts (e.g., gluconates, citrates, tartrates, and malates), inorganic salts (e.g., chlorides, hydroxides, sulfates, nitrates, phosphates, and carbonates), mineral yeast, eggshell calcium, seashell calcium, coral calcium, whey minerals, and dolomite. The exemplified mineral raw materials may also be those that are added to the product of the present invention as sour seasonings (acidulants), etc.

[0041] Examples of vitamins include vitamin A, vitamin B1, vitamin B2, vitamin B6, vitamin B12, vitamin C, vitamin D, vitamin E, vitamin K, niacin, biotin, pantothenic acid, and folic acid.

[0042] Examples of dietary fiber include water-soluble dietary fiber such as indigestible dextrin and guar gum hydrolysate, and foods containing water-soluble dietary fiber can also be used as substitutes.

[0043] Examples of starches include potato starch, wheat starch, corn starch, sweet potato starch, tapioca starch, cassava starch, sago starch, and kudzu starch. Examples of modified starches include acetylated adipate cross-linked starch, acetylated phosphate cross-linked starch, acetylated oxidized starch, sodium octenyl succinate starch, acetate starch, oxidized starch, hydroxypropyl starch, hydroxypropyl phosphate cross-linked starch, phosphate monoesterified phosphate cross-linked starch, phosphated starch, and phosphate cross-linked starch.

[0044] Examples of alcoholic beverages include ethanol of any concentration (for example, 50% or more), sake, whiskey, wine, and other alcoholic beverages.

[0045] Coloring agents, flavorings, salty seasonings (e.g., table salt, soy sauce, and their substitutes such as reduced-salt collagen peptides), flavorings (e.g., amino acids such as monosodium glutamate), extracts (e.g., kelp extract, bonito extract), etc. can be selected from a variety of options and used in combination to achieve a desirable color, aroma, flavor, etc., taking into consideration the food products for which the product of the present invention is intended to be used. By combining the above optional ingredients, the product of the present invention can be made into a desired type of product, such as a Japanese-style soup stock type or a sukiyaki type.

[0046] The product of the present invention can be manufactured and used as a seasoning for healthy individuals, but it is particularly preferred that it be manufactured and used as a food having swallowing properties that allow it to be continuously consumed by patients who are chronically undernourished and have difficulty chewing and swallowing, i.e., as a food having physical properties (hardness, adhesiveness, and cohesiveness) that comply with the prescribed standards for "foods for persons with swallowing difficulties as special dietary foods."

[0047] The standards for "special dietary food for people with dysphagia" in this invention refer to the standards for the "Criteria for Approval of Labeling as Food for People with dysphagia" (see the table below) that were initially notified in Food Safety Notification No. 0212001 (dated February 12, 2009, by the Director of the Food Safety Department, Pharmaceutical and Food Safety Bureau, Ministry of Health, Labour and Welfare, "Regarding Labeling Approval, etc. of Special Dietary Foods") and, after the Consumer Affairs Agency was established on September 1, 2009, were notified in Consumer Affairs Notification No. 277 (dated June 23, 2011, by the Director of the Food Labeling Division, Consumer Affairs Agency, "Regarding Labeling Approval, etc. of Special Dietary Foods").

[0048] [Table 1]

[0049] The test methods for hardness, adhesiveness, and cohesiveness are as described in "(1) Test methods for hardness, adhesiveness, and cohesiveness" of the "Test methods for foods for people with dysphagia" in the document, and are as follows: "The sample is filled to a height of 15 mm in a container 40 mm in diameter and 20 mm in height (15 mm in height is also acceptable if there is no risk of the sample spilling), and using a device capable of measuring the compressive stress of a substance by linear motion, a resin plunger 20 mm in diameter and 8 mm in height is used to compress the sample twice at a compression speed of 10 mm / sec with a clearance of 5 mm. Measurements are made at 10±2°C and 20±2°C for foods to be eaten cold or at room temperature, and at 20±2°C and 45±2°C for foods to be eaten warm." The product of the present invention (sample) can be evaluated based on whether the hardness, adhesiveness, and cohesiveness measured as described above satisfy any of the conditions set out in the aforementioned Approval Criteria I to III, or whether they satisfy none of them. It is desirable that the product of the present invention conforms to at least the standards of Permit Standard III in all of hardness, adhesion, and cohesion (note that since there is no standard for cohesion in Permit Standard III, it can be said that it naturally conforms to at least the standards of Permit Standard III).

[0050] From the viewpoints of appearance, taste, emulsion stability, etc., it is preferable that the product of the present invention is not a retort food, i.e., is produced by a method that does not include a retort sterilization step (typically, the method for producing the high-energy gel-like seasoning composition of the present invention described below).

[0051] Instead of preparing the product of the present invention as a retort pouch food, it is preferable to suppress the growth of microorganisms (such as food poisoning bacteria) by adjusting the pH and water activity (Aw) within a predetermined range. The pH of the product of the present invention is, for example, in the range of 3.0 to 5.6, preferably in the range of 3.5 to 5.6, more preferably in the range of 3.5 to 5.0, and even more preferably in the range of 4.0 to 5.0. The water activity of the product of the present invention is, for example, 0.94 or less. Products of the present invention having a pH and water activity within such ranges can be produced by adjusting the composition of the ingredients contained therein, particularly by adjusting the water content and the type and content of sour seasonings and / or sugars. The pH and water activity of the product of the present invention can be measured at a predetermined temperature (e.g., 25°C) using a general pH measuring device and a water activity measuring device, respectively.

[0052] The use of the product of the present invention is not particularly limited, and it can be used by adding it to food materials for various users, such as those for healthy individuals and those with swallowing difficulties. For example, the product of the present invention can be added (by sprinkling, tossing, mixing, etc.) as a seasoning to impart a desired taste and flavor to meat and processed meat products (hamburger steaks, meatballs, sausages, etc.), seafood and processed meat products (fish cakes, fish balls, etc.), vegetables and processed meat products, seaweed and processed meat products, confectioneries, etc. The food materials to which the product of the present invention is added may be solid food, or so-called dysphagia foods such as chopped food, paste food, and jelly food.

[0053] The amount of the product of the present invention added to other food ingredients is not particularly limited and can be adjusted appropriately taking into consideration the amount of energy to be added, etc. For example, for 100 g of other food ingredients, 10 to 15 g of the product of the present invention can be added if it is sprinkled on top, and 15 to 20 g if it is mixed in. For example, if the product of the present invention has a calorie content of 4 kcal / g and 10 g of the product of the present invention is added, 40 kcal of energy can be added to the food ingredients.

[0054] The high-energy gel-type seasoning composition of the present invention is not particularly limited in terms of the production method used, as long as it contains vegetable oil, an emulsifier, and a gelling agent, has an energy content of 4 Kcal / g or more, and exhibits the effects of the present invention through the configurations described herein. However, typically, the high-energy gel-type seasoning composition of the present invention is produced by the production method described below.

[0055] -Method for producing high-energy gel-type seasoning composition- The method for producing the high-energy gel-like seasoning composition of the present invention comprises the following steps: (1) A process of blending water, a gelling agent, and other ingredients (sugars, sour seasonings) that are added as needed, and then stirring while heating to dissolve the above ingredients (hereinafter also referred to as the "blending process"). (2) A process in which the mixture obtained in the mixing process is heated to a temperature range where common live bacteria (food poisoning bacteria, etc.) are killed, an emulsifier is added, and then vegetable oil is added, dissolved, stirred, and emulsified (hereinafter also referred to as the "emulsification process"). (3) A process in which the emulsion obtained in the emulsification process is filled into a container, cooled, and made into a finished product (hereinafter also referred to as the "cooling process").

[0056] The blending step can be carried out, for example, by charging water, an emulsifier, a gelling agent, and other ingredients to be blended as needed into a blending tank, and stirring the mixture with a stirring means provided in the blending tank while heating it with a heating means (e.g., a hot water circulation jacket) provided in the blending tank, so as to dissolve the above ingredients. The heating conditions (temperature, speed, etc.) and stirring conditions (rotation speed, time, etc.) in the blending step can be adjusted as appropriate.

[0057] The emulsification step can usually be carried out following (continuously with) the blending step. For example, the blend is heated by the heating means to a temperature range where common live bacteria (food poisoning bacteria, etc.) are sterilized, for example, 75°C or higher, preferably 80°C or higher, and then an emulsifier is added, followed by addition of vegetable oil and stirring by the stirring means, and stirring is continued until sufficient emulsification is achieved. The heating conditions (temperature, speed, etc.), vegetable oil addition conditions (addition rate, etc.), emulsification conditions (stirring speed, time, etc.) in the emulsification step can be appropriately adjusted.

[0058] The cooling step can usually be carried out following (continuously with) the emulsification step. For example, the heated emulsion is collected from a blending tank, filled into a container (e.g., a bottle, a pouch), sealed, and then cooled to room temperature using a cooling means as needed. The filling conditions (filling amount, filling speed, etc.) and cooling conditions (temperature, speed, etc.) in the cooling step can be appropriately adjusted.

[0059] Other matters not specified in this specification can be carried out in accordance with general or known gel seasoning compositions, or by adjusting, as necessary, to suit the present invention. [Example]

[0060] [Example 1] Evaluation of the effect of the type and content of vegetable oil on palatability Seasoning composition samples 1-1 to 1-4 were prepared according to the formulations shown in Table 2. The samples were prepared as follows: the ingredients except for the vegetable oil and emulsifier were mixed and stirred in a pot, then heated to dissolve, and once the temperature reached 80°C (the temperature range in which general viable bacteria are killed), the emulsifier was added, and then the vegetable oil was added, followed by further stirring and mixing. After cooling, the mixture was filled into bottles and cooled in cold water to prepare the samples.

[0061] [Table 2]

[0062] The calorie content of each sample is a theoretical value based on the composition shown in the table. pH and Aw were measured at 1 atmosphere and 25°C using a standard pH measuring device (HM-30R, manufactured by DKK-TOA) and a water activity measuring device (AquaLab 4TE, manufactured by Meter Japan), respectively.

[0063] Each sample was also evaluated by a trained panel of four people, who evaluated the oiliness, off-flavors, and flavors on a scale of 1 to 5 according to the following criteria, with the average score being calculated by the four panelists. 5 points: No oiliness at all. Also, no irritating odor. 4 points: Slightly oily, but not bothersome. No irritating odor. 3 points: It feels oily and is clearly different from regular seasonings. There is a slight, unique, pungent smell. 2 points: It feels quite oily and has a strong pungent odor. 1 point: It feels so oily that it is inedible. It is too spicy and I feel reluctant to eat it.

[0064] The results are also shown in Table 2. Although it was possible to achieve high energy levels of 5 kcal / g or more using various vegetable oils, it became clear that rice bran oil was superior to other vegetable oils in terms of palatability.

[0065] [Example 2] Evaluation of the effect of gelling agents on physical properties Part 1 Seasoning composition samples 2-1 to 2-4 were prepared according to the formulations shown in Table 3. The sample preparation method was the same as in Example 1, except that the blending composition of the raw materials was changed.

[0066] [Table 3]

[0067] The physical properties of "hardness," "adhesiveness," and "cohesiveness" of each sample were evaluated according to the test method described above (measurement temperature was 20±2°C) to determine whether they met the approval criteria for "foods for people with swallowing difficulties as special dietary foods" (see Table 1). The calories, pH, and Aw of each sample were the same as in Example 1.

[0068] The results are shown in Table 3. For each physical property, those that did not meet Permit Criteria I but met Permit Criteria II were indicated with "II," those that did not meet Permit Criteria II but met Permit Criteria III were indicated with "III," and those that did not meet Permit Criteria III were indicated with "X." While a high energy content of 4 kcal / g or more was achieved using either gelling agent A (xanthan gum only) or gelling agent B (a mixture of xanthan gum and locust bean gum), it was found that from the perspective of preparing a product with favorable swallowing characteristics that meet Permit Criteria II or III, it was preferable to use a mixture of multiple gelling agents, such as gelling agent B, at a specified content (0.2 to 0.6% by mass of the total composition in this example).

[0069] [Example 3] Evaluation of the effect of different heating methods on physical properties As shown in Table 4, samples were prepared in the same manner as in Example 2, using raw materials with the same composition as each of the two samples prepared by the hot pack method in Example 2 that met the specified approval criteria (having swallowing properties), except that retort heating (125°C, 4 minutes) was performed instead of hot packing (reaching 80°C).The prepared samples were tested in the same manner as in Example 2 to see if they met the approval criteria for "foods for people with swallowing difficulties as special dietary foods" (see Table 1).The calories, pH, and Aw of each sample were the same as in Example 1.

[0070] [Table 4]

[0071] The results are also shown in Table 4. These results demonstrate that, even with the same blending composition, when the hot pack manufacturing method is used, the physical properties satisfy the prescribed standards for foods for people with dysphagia, but when retort sterilization heating is used, there may be situations in which the physical properties deviate from the prescribed standards, and therefore it can be said that the hot pack manufacturing method is the preferred sterilization method for producing high-energy gel seasoning compositions.

[0072] [Example 4] Evaluation of the effect of gelling agents on physical properties, part 2 Seasoning composition samples 4-1 to 4-14 were prepared according to the formulations shown in Table 5. The sample preparation method was the same as in Example 1, except that the raw material formulation was changed. The methods for evaluating the "hardness," "adhesiveness," and "cohesiveness" of each sample were the same as in Example 2. The calorie content, pH, and Aw of each sample were the same as in Example 1 (note that Aw was measured for only a few samples).

[0073] Furthermore, the "emulsion stability" of each sample was evaluated on a 5-point scale according to the following criteria. 5 points: No separation of oil or fat is observed, or slight oil or fat seeps onto the liquid surface. 3 points: The fat has separated into two layers. 1 point: Not emulsified.

[0074] [Table 5-1] [Table 5-2]

[0075] The results are also shown in Table 5. By varying the gelling agent, for example, the ratio of xanthan gum and locust bean gum used as gelling agents, and the total amount of gelling agents in the composition, it was possible to achieve a high energy content of 5 kcal / g or more while ensuring that all physical properties, including hardness, adhesion, and cohesion, met not only Permit Criteria III but also, preferably, Permit Criteria II or higher (Samples 4-1, 4-2, 4-3, 4-5, and 4-7). On the other hand, even when the vegetable oil (rice bran oil) content in the composition was varied and set to a slightly lower range (Sample 4-14), it was also possible to achieve a high energy content of 4 kcal / g or more while still meeting Permit Criteria II or higher. Furthermore, Examples 4-1 to 4-5, 4-7, and 4-8 demonstrated excellent emulsion stability despite having a high energy content of 5 kcal / g or more.

Claims

1. A high-energy gel-like seasoning composition containing vegetable oil, an emulsifier, and a gelling agent, and having an energy content of 4 kcal / g or more.

2. 2. The high-energy gel-like seasoning composition according to claim 1, wherein the vegetable oil is rice bran oil.

3. 2. The high-energy gel-like seasoning composition according to claim 1, wherein the content of the vegetable oil is 40 to 60% by mass based on the total composition, and the content of the emulsifier is 0.05 to 1% by mass based on the total composition.

4. 2. The high-energy gel seasoning composition according to claim 1, wherein the content of the gelling agent is 0.1 to 1% by mass based on the total mass of the composition.

5. The high-energy gel-like seasoning composition according to claim 1 , further comprising a sugar.

6. 6. The high-energy gel-like seasoning composition according to claim 5, wherein the content of the sugars is 5 to 40% by mass based on the total mass of the composition.

7. The high-energy gel-like seasoning composition according to claim 1, further comprising a sour seasoning.

8. 8. The high-energy gel-like seasoning composition according to claim 7, wherein the content of the sour seasoning is 0.1 to 10% by mass based on the total mass of the composition.

9. The high-energy gel-like seasoning composition according to claim 1, which is not a retort food.

10. 10. The high-energy gel seasoning composition according to claim 9, which has a pH in the range of 3.0 to 5.6 and a water activity of 0.94 or less.

11. A high-energy gel-like seasoning composition as described in claim 1, whose physical property values ​​comply with the standards of Approval Standard III of ``Foods for People with Swallowing Difficulty as Special Dietary Foods'' (Dietary Table No. 277, dated June 23, 2011, Director of the Food Labeling Division, Consumer Affairs Agency, ``Regarding Labeling Approval for Foods for Special Dietary Uses'').

12. A method for producing the high-energy gel-like seasoning composition according to any one of claims 1 to 8, comprising the following steps (1) to (3): (1) A step of mixing at least water and a gelling agent, and then stirring the mixture while heating to dissolve the above components (hereinafter also referred to as the "mixing step"). (2) A process in which the mixture obtained in the blending process is heated to a temperature range in which general viable bacteria are killed, an emulsifier is added, and then vegetable oil is added, and the mixture is dissolved, stirred, and emulsified (hereinafter also referred to as the "emulsification process"). (3) A process of filling the emulsion obtained in the emulsification process into a container, followed by cooling to produce a finished product (hereinafter also referred to as the "cooling process").

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