Immediately prepared gelling powder composition, jelly-like food, and method for producing jelly-like food.

Abstract

The present invention provides a fast-preparation gelling powder composition that can form a highly strong, stable, and uniform gel in a short time and without heating, a jelly-like food product manufactured using such a fast-preparation gelling powder composition, and a method for manufacturing the jelly-like food product. [Solution] The present invention provides a gelling powder composition for immediate preparation, characterized by containing at least one gelling agent selected from alginate and LM pectin, at least one thickening agent selected from glucomannan and konjac powder having an average particle size of 20 to 200 μm, and a sparingly soluble calcium salt.

Description

Technical Field

[0001] The present invention relates to a gelling powder composition for immediate preparation, a jelly-like food, and a method for producing a jelly-like food.

Background Art

[0002] There has been proposed a gelling composition that can be made into a solution by adding water and gelled without performing a heating and cooling operation to obtain a jelly-like food (see, for example, Patent Document 1). The gelling composition of Cited Document 1 contains a predetermined gelling agent and a sweetening agent, and requires metal ions for gelling by such a gelling agent.

Prior Art Documents

Patent Documents

[0003]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0004] The gelling composition described in Patent Document 1 has a sol state that lasts for at least 90 seconds in the presence of a predetermined metal ion or metal salt after water addition, reaches a viscosity 1.2 to 1.5 times the viscosity at 1 minute after water addition within 1 hour after water addition, and exhibits a gel state after 10 minutes and up to 6 hours after water addition. It is a delayed gelling composition. Although it is in a sol state for 90 seconds after water addition, in the subsequent gelling process, the dissolution of the incompletely dissolved gelling agent and the dispersion of metal salt particles become non-uniform, and problems such as a time-dependent increase in gel strength and gel non-uniformity may occur.

[0005] Regarding the gelling composition, it is desired to be able to form a highly strong, stable, and uniform gel in a short time and without heating. Therefore, the present invention aims to provide a quick-preparation gelling powder composition that can form a highly strong, stable, and uniform gel in a short time and without heating, a jelly-like food product manufactured using such a quick-preparation gelling powder composition, and a method for manufacturing a jelly-like food product. [Means for solving the problem]

[0006] As a result of diligent research to solve the above problems, the present inventors have discovered that a gelling powder composition containing glucomannan and / or konjac powder having a predetermined average particle size forms a highly strong, stable, and uniform gel in a short time and without heating, leading to the present invention.

[0007] In other words, the immediate-preparation gelling powder composition according to the present invention is characterized by containing at least one gelling agent selected from alginate and LM pectin, at least one thickening agent selected from glucomannan and konjac powder having an average particle size of 20 to 200 μm, and a sparingly soluble calcium salt.

[0008] Furthermore, the jelly-like food according to the present invention is characterized by being made using the aforementioned immediate-preparation gelling powder composition.

[0009] Furthermore, the method for producing a jelly-like food according to the present invention is characterized by mixing the aforementioned immediate-preparation gelling powder composition with a liquid and gelling it without performing heating or cooling operations. [Effects of the Invention]

[0010] According to the present invention, it is possible to provide a fast-preparation gelling powder composition that can form a highly strong, stable, and uniform gel in a short time and without heating, a jelly-like food product manufactured using such a fast-preparation gelling powder composition, and a method for manufacturing the jelly-like food product. [Brief explanation of the drawing]

[0011] [Figure 1] This is a schematic diagram showing a compression test of a jelly-like food product. [Figure 2] This figure shows an example of a texture profile in a compression test of a jelly-like food product. [Modes for carrying out the invention]

[0012] In the immediately prepared gelling powder composition of the present invention (hereinafter also simply referred to as the gelling powder composition), examples of alginates used as gelling agents include sodium alginate, potassium alginate, and ammonium alginate, with sodium alginate being preferred.

[0013] The source material of LM pectin is not particularly limited and may be any of the following, for example, citrus-derived pectin or apple-derived pectin.

[0014] In order to ensure the desired physical properties after dissolving in a liquid and gelling, the gelling agent content is preferably 0.2 to 95 parts by mass, and more preferably 5.0 to 80 parts by mass, per 100 parts by mass of the gelled powder composition. In other words, the gelling agent content is preferably 0.2 to 95% by mass, and more preferably 5.0 to 80% by mass, of the total gelled powder composition. If the gelling agent content is 0.2 parts by mass or more, it is easy to handle even if the amount of gelling agent powder composition required per gelling agent is large. If it is 95 parts by mass or less, it disperses well in water and does not cause problems such as clumping.

[0015] The thickening agent is at least one selected from glucomannan and konjac powder. Glucomannan is obtained by treating konjac powder with alcohol washing, etc., and since it is a polysaccharide extracted from plants, it has excellent thickening properties. For this reason, it is commonly used as a thickening agent for food and as a raw material for konjac. By adding glucomannan and / or konjac powder as a thickening agent, the dissolution viscosity is stabilized, and the gelling agent, sparingly soluble calcium salt, etc., are uniformly dispersed, resulting in uniform dissolution. Due to the uniform dispersion, dissolution is accelerated, and the reaction between the gelling agent and the sparingly soluble calcium salt becomes uniform, making it possible to produce a strong, stable, and uniform gel in a short time.

[0016] The thickener selected from glucomannan and konjac powder has a mean volume diameter (MV) in the particle size distribution measured by laser diffraction particle size distribution analysis within the range of 20 to 200 μm. If it is less than 20 μm, the cohesiveness is severe and the dispersion in water is significantly poor, making it difficult to achieve the desired effect. On the other hand, if it exceeds 200 μm, the swelling and dissolution of the thickener is slow, making it difficult to achieve the desired effect. It is more preferable that the mean volume diameter of the thickener be in the range of 25 to 150 μm. The mean volume diameter (MV) referred to here is the arithmetic mean diameter in the volume-based particle size distribution measured by laser diffraction particle size distribution analysis.

[0017] The volume-average particle size of the thickener can be adjusted to a predetermined range by, for example, sieving using JIS or Japanese Pharmacopoeia sieves, or by wind classification, followed by checking the volume-average particle size using a particle size analyzer. Alternatively, commercially available glucomannan or konjac powder with an average particle size in the range of 20 to 200 μm may be used.

[0018] In order to ensure desired physical properties after dissolving in a liquid and gelling, the content of the thickener is preferably 0.07 to 98 parts by mass, more preferably 0.2 to 50 parts by mass, based on 100 parts by mass of the gelling powder composition. In other words, the content of the thickener is preferably 0.07 to 98% by mass, more preferably 0.2 to 50% by mass, of the entire gelling powder composition. If the content of the thickener is 0.07 parts by mass or more, it is easy to handle even if the amount of the gelling agent powder composition per required thickener is large. If it is 98 parts by mass or less, it disperses well in water and does not cause problems such as the formation of lumps.

[0019] Glucomannan and konjac powder are not particularly limited as long as the average particle diameter is 20 to 200 μm, and low-viscosity products may be used. Low viscosity means that the viscosity at 20 °C when made into a 1.0% by mass aqueous solution is 200 mPa·s or less.

[0020] Also, as glucomannan and konjac powder, those subjected to treatments such as modification may be used. For example, glucomannan and konjac powder treated by the methods described in Japanese Patent No. 5669127 and Japanese Patent No. 6749031 can be mentioned.

[0021] The sparingly soluble calcium salt in this specification refers to a calcium salt having a solubility in water at 25 °C of 0.05 g / 100 mL or more and less than 1.0 g / 100 mL.

[0022] The glucomannan and konjac powder in the present invention have characteristic effects that cannot be obtained with other thickeners and polysaccharides. The effects will be described. The sparingly soluble calcium salt contained in the gelling powder composition of the present invention dissolves slightly in water, and the particle surface has a weak alkalinity. The weakly alkaline sparingly soluble calcium salt particles and glucomannan and / or konjac powder react weakly in a liquid such as water, and the viscosity around the sparingly soluble calcium salt particles increases and they disperse more uniformly in the liquid.

[0023] Because the viscosity increases only around the sparingly soluble calcium salt particles, the viscosity becomes discontinuous (fluid gel-like). Due to the discontinuous viscosity, the overall viscosity does not increase, making dissolution easier, and it also has a high dispersion stability effect. After the dissolution process is complete, the sparingly soluble calcium salt gradually dissolves and reacts uniformly with gelling agents such as sodium alginate to form a gel, making it possible to produce a strong, stable, and uniform gel in a short time.

[0024] Similar effects can be obtained by using glucomannan and konjac powder, as well as glucomannan and konjac powder with low viscosity, or glucomannan and konjac powder processed by the methods described in Japanese Patent Publication No. 5669127 and Japanese Patent Publication No. 6749031, respectively, through a similar mechanism.

[0025] Sparingly soluble calcium salts can be used without restriction if they are used in food production. Specifically, these include calcium sulfate and calcium citrate. For example, calcium sulfate (manufactured by Taihei Chemical Industry Co., Ltd.) has a solubility in water of approximately 0.241 to 0.269 g / 100 mL at 25°C, and calcium citrate (manufactured by Tomita Pharmaceutical Co., Ltd.) has a solubility in water of approximately 0.085 to 0.095 g / mL at 25°C.

[0026] Sparingly soluble calcium salts may be added individually or in combination of two or more types. Alternatively, a gelling powder composition can be prepared by adding a material containing sparingly soluble calcium salts. Examples of materials containing sparingly soluble calcium salts include tofu coagulants and sake brewing aids.

[0027] The content of sparingly soluble calcium salt can be appropriately determined depending on the content of the gelling agent. For example, if the gelling agent content is 1 to 3 parts by mass per 100 parts by mass of the gelled powder composition, the content of sparingly soluble calcium salt can be 0.1 to 0.5 parts by mass per 100 parts by mass of the gelled powder composition. The content of sparingly soluble calcium salt can be appropriately changed depending on the amount of the metal chelating agent described later.

[0028] The gelling powder composition of the present invention may further contain a chelating agent. The chelating agent can be selected from sodium salts and potassium salts of polymerized phosphoric acid. Specifically, examples include, but are not limited to, disodium dihydrogen pyrophosphate, sodium metaphosphate, sodium polyphosphate, sodium pyrophosphate, potassium pyrophosphate, potassium metaphosphate, and potassium polyphosphate. The chelating agent may be used alone or in combination of two or more. The chelating agent moderates the reaction between the gelling agent and the sparingly soluble calcium salt.

[0029] The amount of chelating agent can be appropriately determined according to the amount of sparingly soluble calcium. For example, if the amount of sparingly soluble calcium is 1 to 2 parts by mass per 100 parts by weight of the gelling agent composition, the amount of chelating agent can be 0.005 to 0.01 parts by mass per 100 parts by weight of the gelling agent composition. The amount of chelating agent can be appropriately changed depending on the amount of gelling agent.

[0030] The gelled powder composition of the present invention may further contain excipients. The addition of excipients makes the gelled powder composition less prone to clumping when dissolved in a liquid. Examples of excipients include sugars and dextrins. As sugars, at least one selected from glucose, fructose, maltose, and sucrose can be used. As dextrins, powders with different DE values ​​can be used.

[0031] Excipients can be added in any amount. Depending on the amount of excipients, the amounts of gelling agent, glucomannan, and konjac powder in the gelled powder composition can be adjusted as appropriate. In the case of a gelled powder composition that tends to clump due to a small amount of excipients, this problem can be avoided by granulating it and using it in granular form.

[0032] In the gelling powder composition of the present invention, other thickening agents may be used in combination. Examples of other thickening agents include carrageenan, xanthan gum, locust bean gum, guar gum, tara gum, tamarind seed gum, starches, hydroxypropyl cellulose, hydroxypropyl methylcellulose, pullulan, carmellose or its salts, agar, succinoglycan, and the like. The content of such other thickening agents is preferably 300% by mass or less of the gelling agent.

[0033] In the gelled powder composition of the present invention, an acidulant may also be added as an additive. Examples of acidulants include glucono delta-lactone. The acidulant content is preferably about 500% by mass or less of the gelling agent.

[0034] The gelling powder composition of the present invention can be prepared by mixing a gelling agent, a thickening agent, a sparingly soluble calcium salt, and other components as needed in predetermined proportions.

[0035] The gelling powder composition of the present invention can be gelled simply by adding it to a liquid and stirring, thereby producing a jelly-like food product. In other words, a jelly-like food product can be obtained immediately without heating or cooling operations. The liquid that can be used is water, tea, coffee, beverages, fruit juice, etc. The gelling powder composition of the present invention can be added to the liquid in any amount, as long as the content of each component in the resulting jelly-like food product is within a predetermined range.

[0036] For example, the gelling agent content is preferably 0.03 to 3.0% by mass of the total jelly-like food product. If it is 0.03% by mass or more, the gelling power increases and the desired physical properties are easily achieved, and if it is 3.0% by mass or less, a suitable jelly strength can be obtained. The gelling agent content in the jelly-like food product is more preferably 0.08 to 2.0% by mass, and even more preferably 0.10 to 1.5% by mass.

[0037] The content of the thickener selected from glucomannan and konjac powder is preferably 0.01 to 2.0% by mass of the total jelly-like food product. If it is 0.01% by mass or more, the desired effect can be obtained, and if it is 2.0% by mass or less, it has appropriate viscosity and good workability. The content of such thickener in the jelly-like food product is more preferably 0.05 to 1.0% by mass, and even more preferably 0.10 to 1.0% by mass.

[0038] The present invention provides a rapidly prepared gelling powder composition containing a gelling agent and a sparingly soluble calcium salt, as well as a predetermined thickener with an average particle size within a predetermined range. This allows for the formation of a highly stable and uniform gel in a short time and without heating. The gelling agent, combined with the thickener, stabilizes the solution and thus its physical properties. By adjusting the concentration of the gelling agent, it is possible to easily create a composition that meets the requirements for foods for people with swallowing difficulties (hardness, adhesion, cohesiveness, etc.) as indicated by the Consumer Affairs Agency.

[0039] The jelly-like food of the present invention also has the advantage of minimal syneresis (water separation), and is expected to allow people with swallowing difficulties and those requiring care to hydrate without aspiration. The jelly-like food of the present invention has physical properties suitable for hydration jelly in caregiving meals. Moreover, since the jelly-like food can be prepared immediately by dissolving the gelling powder composition in a liquid, it can be used not only in hospitals and other facilities where time for cooking is limited, but also at home. Furthermore, because there is little change in the jelly's strength after dissolution, it can be used in various situations, from preparing small quantities to making large batches in advance. Therefore, the gelling powder composition of the present invention can be said to be very easy to use. [Examples]

[0040] The following describes specific embodiments of the present invention, but these are not intended to limit the present invention.

[0041] The raw materials used are listed below. <Gelling agent> Sodium alginate (1) I-5 (Viscosity: 1.0% aqueous solution, 20℃, 500~600 mPa·s) Kimika Sodium alginate (2) I-8 (Viscosity: 1.0% aqueous solution, 20℃, 800~900 mPa·s) Kimika Sodium alginate (3) IL-6M (viscosity: 1.0% aqueous solution, 20℃, 50~80mPa·s) Kimika Sodium alginate (4) I-3G (viscosity: 1.0% aqueous solution, 20℃, 300~400mPa·s) Kimika Sodium alginate (5) IL-2 (viscosity: 1.0% aqueous solution, 20℃, 20~50mPa·s) Kimika Potassium alginate K-5 (Viscosity: 1.0% aqueous solution, 20℃, 500~60 mPa·s) Kimika Ammonium alginate NH-3 (viscosity: 1.0% aqueous solution, 20℃, 300~400mPa·s) Kimika LM Pectin: Inagel JP-20 DE30 (Ina Food Industry)

[0042] <Glucomannan> Konjac powder Inagelmannan S (Ina Food Industry, average particle size 280 μm) (viscosity 1100 mPa·s, 1.0%, 20℃) was immersed in ethanol (60%) (60℃, 24 hours), and after removing the ethanol, it was dried at 60℃ for 24 hours to produce glucomannan. The obtained glucomannan was crushed using a pulverizer (roller mill, Kotobuki Giken Kogyo), sieved and classified, and the average particle size of each was measured using a particle size analyzer (Microtrac MT3000, Nikkiso Co., Ltd., volume average particle size). Furthermore, it was confirmed that there was no difference in the thickening effect between granulated and particle-size-adjusted inagermannan S (konjac powder) and konjac powder that had been further washed with alcohol (glucomannan), and that there was no difference in the effect of uniformly dispersing gelling agents, sparingly soluble calcium salts, etc., and ensuring uniform dissolution.

[0043] Glucomannan (1) Average particle size 250 μm Glucomannan (2) Average particle size 200 μm Glucomannan (3) Average particle size 150 μm Glucomannan (4) Average particle size 100 μm Glucomannan (5) Average particle size 75 μm Glucomannan (6) Average particle size 35 μm Glucomannan (7) Average particle size 25 μm Glucomannan (8) Average particle size 20 μm Glucomannan (9) Average particle size 15 μm Glucomannan (10) Low viscosity (viscosity 100 mPa·s, 1.0%, 20℃) Average particle size 72μm Glucomannan (11) Ultramannan Average particle size 85 μm Glucomannan (12) Magic Mannan Average particle size 70 μm

[0044] <Poorly soluble calcium salts> Calcium sulfate (dihydrate): Taihei Chemical Industry Calcium citrate: Iwata Chemical Industry Co., Ltd. Calcium carbonate: Taihei Chemical Industry Calcium monohydrogen phosphate (anhydrous): Taihei Chemical Industry Co., Ltd. Tricalcium phosphate: Taihei Chemical Industry

[0045] <Metal chelating agent> Sodium hexametaphosphate (sodium metaphosphate) Sodium monohydrogen phosphate Sodium pyrophosphate Sodium citrate Potassium monohydrogen phosphate

[0046] <Thickening agents other than glucomannan> The following thickeners were ground using a pulverizer (Sample Mill, Fuji Powder) and sieved, and the average particle size was measured using a particle size analyzer (Microtrac MT3000, Nikkiso Co., Ltd., volume-average particle size). Guar gum: Inagel GR-10 (Ina Food Industry, average particle size 78 μm) Tara Gum: Inagel Tara Gum A (Ina Food Industry, average particle size 88 μm) Locust bean gum: Inagel L-15 (Ina Food Industry, average particle size 73 μm) Tamarind Seed Gum: Inagel V-250 (Ina Food Industry, average particle size 87 μm) Xanthan gum: Inagel V-10 (Ina Food Industry, average particle size 69 μm) Acylgellan gum-free: Inagel GP-10 (Ina Food Industry Co., Ltd., average particle size 71 μm) Native gellan gum: Inagel GP-15 (Ina Food Industry, average particle size 77 μm) Potato starch: Dried and sterilized (Matsutani Chemical Industry, average particle size 40 μm) Carrageenan a: Inagel E-150 κ type (Ina Food Industry, average particle size 66 μm) Carrageenan b: Inagel V-120 ι type (Ina Food Industry, average particle size 57 μm) Carrageenan c: Inagel V-40 λ type (Ina Food Industry, average particle size 59 μm) HM Pectin: Inagel JP-10 HM Type (Ina Food Industry, average particle size 64 μm) Pullulan: Inagel V-140 (Ina Food Industry, average particle size 80 μm) Psyllium Seed Gum: Inagel A-400 (Ina Food Industry, average particle size 85μm)

[0047] <Acidulant> Glucono delta-lactone: Fuso Chemical Co., Ltd.

[0048] Various gelling powder compositions are prepared, and jelly-like foods are manufactured using the obtained gelling powder compositions, and their physical properties are evaluated. In manufacturing the jelly-like food, 100g of water at 20°C is placed in a 200mL beaker, and 2.4g of the gelling powder composition is added while stirring with a spatula at 3 rotations / second, and stirred for 30 seconds to dissolve.

[0049] The dissolved sample is subjected to a compression test to determine its hardness (jelly strength), adhesion, and cohesiveness. The test method is described with reference to Figure 1. As shown in Figure 1(a), the dissolved sample 12 is filled to a height of 15 mm into a container 10 (diameter 40 mm, height 15 mm) and measured using a texture analyzer. Using a cylindrical resin plunger 14 (diameter 20 mm, height 8 mm), as shown in Figure 1(b), the compression test is performed twice with a compression speed of 10 mm / sec and a clearance C of 5 mm, and the stress at which it occurs is determined. The measurement is performed at 20°C.

[0050] Hardness, adhesion, and cohesiveness can be determined from the texture profile (change in force during two compression operations) obtained when a compression test is performed twice. Figure 2 shows an example of a texture profile. In Figure 2, the distance on the horizontal axis is the plunger travel distance (mm), and the test force on the vertical axis is the stress (hardness). In the texture profile, H is the hardness (jelly strength: N / m 2 ) corresponds to the area of ​​A3, and the adhesion force (J / m 3 ), A2 / A1 corresponds to cohesiveness.

[0051] If the hardness, adhesiveness, and cohesiveness meet the following standards (Consumer Affairs Agency), it can be used as food for people with swallowing difficulties.

[0052] [Table 1]

[0053] <Experimental Example 1: Effect of Alginate Amount> The gelled powder compositions (5g) of Examples 1 to 11 were prepared by mixing sodium alginate as a gelling agent, glucomannan having a predetermined average particle size as a thickening agent, calcium sulfate as a sparingly soluble calcium salt, sodium metaphosphate as a chelating agent, and dextrin as an excipient in the amounts (mass) shown in the table below.

[0054] [Table 2]

[0055] [Table 3]

[0056] 95 g of purified water at 20°C was placed in a 200 mL beaker, and 5 g of the gelling powder composition was added while stirring with a spatula at 3 rotations / second. The mixture was then stirred for 30 seconds to dissolve the gelling food products of Examples 1 to 11. Since 5 g of the gelling powder composition was added to 95 g of purified water to make a total volume of 100 g, the content (mass%) of each component in each gelling food product was the same as the amount (mass) of each component in each gelling powder composition.

[0057] The resulting jelly-like food product was then subjected to the jelly strength (N / m²) using the method described above. 2 ), adhesion (J / m 3 The cohesiveness (peak 2 / peak 1) was determined. The measurement temperature can be appropriately selected depending on the type of food. For example, foods to be eaten at room temperature or below are measured at 10±2℃ and 20±2℃, while foods to be eaten warm are measured at 20±2℃ and 45±2℃.

[0058] Furthermore, the hardness of a jelly-like food product dissolved using the same method and left to stand at 20°C for 24 hours was measured, and the strength ratio (N2 / N1) was determined using the following formula. N1: Gel strength 10 minutes after preparation N2: Gel strength 24 hours after preparation Intensity ratio=(N2) / (N1)

[0059] The strength (N1) 10 minutes after preparation is 200-30000 N / m 2 A range of 1000 to 15000 N / m is preferred. 2 A range within this range is more preferable, specifically 2500 to 10000 N / m 2 A range within this range is even more preferable. A strength ratio of 3 or less is acceptable. A strength ratio of 2.5 or less is preferable, and 2 or less is even more preferable. A smaller strength ratio indicates less change in jelly strength over time and greater stability. If the jelly's strength (hardness), adhesiveness, and cohesiveness meet the standards set by the Consumer Affairs Agency mentioned above, it can be used as a food for people with swallowing difficulties.

[0060] For jelly-like foods, sensory evaluation was conducted as follows, and syneresis (water separation) was examined, and an overall assessment was made.

[0061] For the sensory evaluation, a jelly-like food was prepared in the same manner as for measuring jelly strength, and 10 panelists evaluated its texture 10 minutes after preparation. The food was evaluated on a 6-point scale from A to F according to the following criteria, and the most frequent evaluation was recorded as the result. A: It does not stick in the oral cavity, has good consistency, and is very easy to swallow. B: Adhesion in the oral cavity is inferior to A, but its consistency is almost the same as A, making it easy to swallow. C: Its adhesion in the oral cavity is almost the same as A, and although it is less cohesive than A, it is easier to swallow. D: Adhesion in the oral cavity is inferior to A, and it also holds together less well than A, but it can be swallowed. E: Its adhesion in the oral cavity is inferior to B, and its cohesiveness is also inferior to C, making it difficult to swallow. F: Adhesion and cohesiveness in the oral cavity are inferior to E, making it even more difficult to swallow. The indicators obtained by texture analyzer measurements are for reference only; for example, even if the adhesion value is the same, the sensory evaluation will differ depending on the jelly strength. Therefore, sensory evaluation is also an important factor. A sensory evaluation of A to D is considered a passing level.

[0062] Syneresis was determined for jelly-like foods whose jelly strength was measured after 24 hours of standing. The amount of water that flowed out when the container holding the jelly-like food was tilted was measured and recorded as syneresis (g). A syneresis of 5.0g or less is considered acceptable.

[0063] The results obtained are summarized in the table below.

[0064] [Table 4]

[0065] As shown in the table above, by using the gelled powder compositions of the examples containing the specified components, it is possible to produce jelly-like foods that meet the passing standards for all items. The alginate content in the jelly-like foods of Examples 1 to 11 is 0.03 to 3.0% by mass. It was shown that the alginate content in the jelly-like foods is preferably 0.08 to 2.0% by mass (Examples 3 to 9), and more preferably 1.0 to 1.5% by mass (Examples 5 to 7).

[0066] The gelling powder composition of the example can be gelled without heating or cooling operations to produce a jelly-like food. Moreover, the gelling powder composition of the example does not require organic acids that would adversely affect the flavor of the jelly-like food. The jelly-like food produced using such a gelling powder composition is preferable as a food for people with swallowing difficulties because it produces less syneresis, which is considered a cause of aspiration pneumonia.

[0067] Next, the gelled powder compositions (5g) of Comparative Examples 1 to 11 were prepared using the same formulations as in Examples 1 to 11, except that glucomannan was omitted and the amount of dextrin was increased. Using the obtained gelled powder compositions, the jelly-like foods of Comparative Examples 1 to 11 were manufactured using the same method as described above. The content (mass%) of each component in each jelly-like food is summarized in the table below.

[0068] [Table 5]

[0069] [Table 6]

[0070] The resulting jelly-like food was evaluated in the same manner as described above. The results are summarized in the table below.

[0071] [Table 7]

[0072] As shown in the table above, when using a gelling powder composition that does not contain glucomannan, it is not possible to produce a jelly-like food with the desired physical properties even when the same amounts of gelling agent, sparingly soluble calcium salt, chelating agent, and excipients as in the examples are used.

[0073] <Experimental Example 2: Effect of Glucomannan Amount> The gelled powder compositions (5g) of Examples 12 to 22 were prepared by mixing sodium alginate as a gelling agent, glucomannan having a predetermined average particle size as a thickening agent, calcium sulfate as a sparingly soluble calcium salt, sodium metaphosphate as a chelating agent, and dextrin as an excipient in the amounts (mass) shown in the table below.

[0074] [Table 8]

[0075] [Table 9]

[0076] Using the obtained gelled powder composition, jelly-like foods of Examples 12 to 22 were manufactured using the same method as described above. As described above, the content (mass%) of each component in each jelly-like food was the same as the amount (mass) of each component in each gelled powder composition. The obtained jelly-like foods were evaluated in the same manner as described above. The results are summarized in the table below.

[0077] [Table 10]

[0078] As shown in the table above, by using the gelled powder compositions of the examples containing the specified components, it is possible to produce jelly-like foods that meet the passing standards for all items. The glucomannan content in the jelly-like foods of Examples 12 to 22 is 0.01 to 2.0% by mass. It was shown that the glucomannan content in the jelly-like foods is preferably 0.04 to 1.0% by mass (Examples 14, 15), and more preferably 0.1 to 1.0% by mass (Examples 16 to 19).

[0079] <Experimental Example 3: Effect of the ratio of alginate to glucomannan> The gelled powder compositions (5g) of Examples 23 to 33 were prepared by mixing sodium alginate as a gelling agent, glucomannan having a predetermined average particle size as a thickening agent, calcium sulfate as a sparingly soluble calcium salt, sodium metaphosphate as a chelating agent, and dextrin as an excipient in the amounts (mass) shown in the table below.

[0080] [Table 11]

[0081] [Table 12]

[0082] Using the obtained gelled powder composition, jelly-like foods of Examples 23 to 33 were manufactured using the same method as described above. As described above, the content (mass%) of each component in each jelly-like food was the same as the amount (mass) of each component in each gelled powder composition. The obtained jelly-like foods were evaluated in the same manner as described above. The results are summarized in the table below.

[0083] [Table 13]

[0084] As shown in the table above, by using the gelled powder compositions of the examples containing the specified components, it is possible to produce jelly-like foods that meet the passing standards in all categories. The ratio of alginate to glucomannan in the jelly-like foods of Examples 23 to 33 is 1.0:0.03 to 1.0:30.

[0085] <Experimental Example 4: Effect of Glucomannan Particle Size> The gelled powder compositions (5g) of Examples 34-43 and Comparative Examples 12-13 were prepared by mixing sodium alginate as a gelling agent, glucomannan as a thickening agent, calcium citrate as a sparingly soluble calcium salt, glucono delta-lactone as an acidulant, and dextrin as an excipient in the amounts (mass) shown in the table below. For each gelled powder composition, glucomannan with different average particle sizes was used.

[0086] [Table 14]

[0087] The average particle size of glucomannan used in each gelled powder composition is as shown in the table below.

[0088] [Table 15]

[0089] Using the obtained gelled powder composition, jelly-like foods of Examples 34-43 and Comparative Examples 12-13 were manufactured using the same method as described above. As described above, the content (mass%) of each component in each jelly-like food was the same as the amount (mass) of each component in each gelled powder composition. The obtained jelly-like foods were evaluated in the same manner as described above. The results are summarized in the table below.

[0090] [Table 16]

[0091] As shown in the table above, in the case of Comparative Example 12 containing glucomannan with an average particle size of 250 μm, and Comparative Example 13 containing glucomannan with an average particle size of 15 μm, it is not possible to produce a jelly-like food with the desired physical properties, even if the types and amounts of other components are the same. By using the gelled powder composition of the example containing glucomannan with an average particle size of 20 to 200 μm, a jelly-like food product that meets all requirements can be produced. It was shown that the average particle size of glucomannan is preferably in the range of 25 to 150 μm, and more preferably in the range of 35 to 100 μm.

[0092] <Experimental Example 5: Thickening agents other than glucomannan (Part 1)> The gelled powder compositions (5g) of Example 44 and Comparative Examples 14-28 were prepared by mixing sodium alginate as a gelling agent, calcium sulfate as a thickening agent and sparingly soluble calcium salt, sodium metaphosphate as a chelating agent, and dextrin as an excipient in the amounts (mass) shown in the table below. The gelled powder composition of Example 44 used glucomannan having a predetermined average particle size, but none of the gelled powder compositions of the Comparative Examples contained glucomannan. In Comparative Example 14, the amount of dextrin was increased, and in Comparative Examples 15-28, thickening agents other than glucomannan were added.

[0093] [Table 17]

[0094] The thickening agents used in each gelled powder composition are as shown in the table below.

[0095] [Table 18]

[0096] Using the obtained gelled powder composition, jelly-like foods of Example 44 and Comparative Examples 14-28 were manufactured using the same method as described above. As described above, the content (mass%) of each component in each jelly-like food was the same as the amount (mass) of each component in each gelled powder composition. The obtained jelly-like foods were evaluated in the same manner as described above. The results are summarized in the table below.

[0097] [Table 19]

[0098] As shown in the table above, if glucomannan is not included, or if a thickening agent other than glucomannan is used, it is not possible to manufacture a jelly-like food product with the desired physical properties, even if the types and amounts of other ingredients are the same.

[0099] <Experimental Example 6: Thickening agents other than glucomannan (Part 2)> The gelled powder compositions (5g) of Example 45 and Comparative Examples 29-43 were prepared by mixing sodium alginate as a gelling agent, calcium sulfate as a thickening agent and sparingly soluble calcium salt, sodium metaphosphate as a chelating agent, and dextrin as an excipient in the amounts (mass) shown in the table below. The gelled powder composition of Example 45 used glucomannan having a predetermined average particle size, but the gelled powder compositions of the Comparative Examples did not contain glucomannan. In Comparative Example 29, the amount of dextrin was increased, and in Comparative Examples 30-43, thickening agents other than glucomannan were added.

[0100] [Table 20]

[0101] The thickening agents used in each gelled powder composition are as shown in the table below.

[0102] [Table 21]

[0103] Using the obtained gelled powder composition, jelly-like foods of Example 45 and Comparative Examples 29-43 were manufactured using the same method as described above. As described above, the content (mass%) of each component in each jelly-like food was the same as the amount (mass) of each component in each gelled powder composition. The obtained jelly-like foods were evaluated in the same manner as described above. The results are summarized in the table below.

[0104] [Table 22]

[0105] As shown in the table above, if glucomannan is not included, or if a thickening agent other than glucomannan is used, it is not possible to manufacture a jelly-like food product with the desired physical properties, even if the types and amounts of other ingredients are the same.

[0106] <Experimental Example 7: Thickening agents other than glucomannan (Part 3)> The gelled powder compositions (5g) of Example 46 and Comparative Examples 44-58 were prepared by mixing sodium alginate as a gelling agent, calcium sulfate as a thickening agent and sparingly soluble calcium salt, sodium metaphosphate as a chelating agent, and dextrin as an excipient in the amounts (mass) shown in the table below. The gelled powder composition of Example 46 used glucomannan having a predetermined average particle size, but the gelled powder compositions of the Comparative Examples did not contain glucomannan. In Comparative Example 44, the amount of dextrin was increased, and in Comparative Examples 45-58, thickening agents other than glucomannan were added.

[0107] [Table 23]

[0108] The thickening agents used in each gelled powder composition are as shown in the table below.

[0109] [Table 24]

[0110] Using the obtained gelled powder composition, jelly-like foods of Example 46 and Comparative Examples 44-58 were manufactured using the same method as described above. As described above, the content (mass%) of each component in each jelly-like food was the same as the amount (mass) of each component in each gelled powder composition. The obtained jelly-like foods were evaluated in the same manner as described above. The results are summarized in the table below.

[0111] [Table 25]

[0112] As shown in the table above, if glucomannan is not included, or if a thickening agent other than glucomannan is used, it is not possible to manufacture a jelly-like food product with the desired physical properties, even if the types and amounts of other ingredients are the same.

[0113] <Experimental Example 8: Confirmation of physical properties for individuals with swallowing difficulties> The gelled powder compositions (5g) of Examples 47-49 were prepared by mixing sodium alginate as a gelling agent, glucomannan having a predetermined average particle size as a thickening agent, calcium sulfate as a sparingly soluble calcium salt, sodium metaphosphate as a chelating agent, and dextrin as an excipient in the amounts (mass) shown in the table below.

[0114] [Table 26]

[0115] Using the obtained gelled powder composition, jelly-like foods of Examples 47-49 were manufactured using the same method as described above. As described above, the content (mass%) of each component in each jelly-like food was the same as the amount (mass) of each component in each gelled powder composition. The obtained jelly-like foods were evaluated in the same manner as described above. The results are summarized in the table below.

[0116] [Table 27]

[0117] By adjusting the proportions of sodium alginate and glucomannan, the jelly's strength, adhesiveness, and cohesiveness can be controlled. The physical properties of the food for people with swallowing difficulties, as specified by the Consumer Affairs Agency (Approval Criteria I, II, and III), could be easily obtained.

[0118] <Experimental Example 9: Changing the gelling agent> The gelled powder compositions (5g) of Examples 50-52 were prepared by mixing LM pectin as a gelling agent, glucomannan with a predetermined average particle size as a thickening agent, calcium sulfate as a sparingly soluble calcium salt, sodium metaphosphate as a chelating agent, and dextrin as an excipient, in the amounts (mass) shown in the table below. Furthermore, the gelled powder composition (5g) of Comparative Example 59 was prepared using the same formulation as Example 52, except that glucomannan was omitted and the amount of dextrin was increased.

[0119] [Table 28]

[0120] Using the obtained gelled powder composition, jelly-like foods of Examples 50-52 and Comparative Example 59 were manufactured using the same method as described above. As described above, the content (mass%) of each component in each jelly-like food was the same as the amount (mass) of each component in each gelled powder composition. The obtained jelly-like foods were evaluated in the same manner as described above. The results are summarized in the table below.

[0121] [Table 29]

[0122] As long as the specified components are included as a thickening agent and a sparingly soluble calcium salt, it was possible to produce a jelly-like food with the desired physical properties when LM pectin was used as a gelling agent, just as when sodium alginate was used.

[0123] <Experimental Example 10: Changing the alginate> The gelled powder compositions (5g) of Examples 53 and 54 were prepared using the same formulation as in Example 18, except that the sodium alginate (1) was replaced with the same amount of potassium alginate or ammonium alginate. Furthermore, the gelled powder compositions (5g) of Comparative Examples 60 and 61 were prepared using the same formulation as in Examples 53 and 54, except that glucomannan was omitted and the amount of dextrin was increased.

[0124] Using the obtained gelled powder composition, jelly-like food products of Examples 53-54 and Comparative Examples 60-61 were manufactured using the same method as described above and evaluated in the same manner as described above. The results are summarized in the table below.

[0125] [Table 30]

[0126] If the specified components are included as a thickening agent and a sparingly soluble calcium salt, then using potassium alginate and ammonium alginate as gelling agents, as well as using sodium alginate, will allow for the production of jelly-like foods with the desired physical properties.

[0127] <Experimental Example 11: Changing the sparingly soluble calcium salt and metal chelating agent (Part 1)> The gelled powder compositions (5g) of Examples 55-58 were prepared by mixing sodium alginate as a gelling agent, glucomannan having a predetermined average particle size as a thickening agent, calcium sulfate or calcium citrate as a sparingly soluble calcium salt, sodium metaphosphate or sodium hydrogen phosphate as a chelating agent, and dextrin as an excipient, in the amounts (mass) shown in the table below.

[0128] [Table 31]

[0129] Using the obtained gelled powder composition, jelly-like foods of Examples 55-58 were manufactured using the same method as described above. As described above, the content (mass%) of each component in each jelly-like food was the same as the amount (mass) of each component in each gelled powder composition. The obtained jelly-like foods were evaluated in the same manner as described above. The results are summarized in the table below.

[0130] [Table 32]

[0131] As long as the gelling agent and thickening agent contain the specified components, a jelly-like food product with the desired physical properties can be manufactured even if the sparingly soluble calcium salt or metal chelating agent is changed.

[0132] <Experimental Example 12: Changing the sparingly soluble calcium salt and metal chelating agent (Part 2)> The gelled powder compositions (5g) of Examples 59-64 were prepared by blending sodium alginate as a gelling agent, glucomannan having a predetermined average particle size as a thickening agent, a sparingly soluble calcium salt, a chelating agent, glucono delta-lactone as an acidulant, and dextrin as an excipient, in the amounts (mass) shown in the table below. As the sparingly soluble calcium salt, calcium monohydrogen phosphate (anhydrous), calcium carbonate, calcium lactate, or tricalcium phosphate was used, and as the chelating agent, sodium metaphosphate, sodium pyrophosphate, or potassium monohydrogen phosphate was used.

[0133] [Table 33]

[0134] Using the obtained gelled powder composition, jelly-like foods of Examples 59 to 64 were manufactured using the same method as described above. As described above, the content (mass%) of each component in each jelly-like food was the same as the amount (mass) of each component in each gelled powder composition. The obtained jelly-like foods were evaluated in the same manner as described above. The results are summarized in the table below.

[0135] [Table 34]

[0136] As long as the gelling agent and thickening agent contain the specified components, a jelly-like food product with the desired physical properties can be manufactured even if the sparingly soluble calcium salt or metal chelating agent is changed.

[0137] <Experimental Example 13: Combined use with other thickeners and additives> The gelled powder compositions (5g) of Examples 65 to 77 were prepared by blending sodium alginate as a gelling agent, glucomannan having a predetermined average particle size as a thickening agent, other thickening agents or additives, calcium sulfate as a sparingly soluble calcium salt, sodium metaphosphate as a chelating agent, and dextrin as an excipient, in the amounts (mass) shown in the table below.

[0138] [Table 35]

[0139] The other thickeners or additives used in each gelled powder composition are shown in the table below.

[0140] [Table 36]

[0141] Using the obtained gelled powder composition, jelly-like foods of Examples 65 to 77 were manufactured using the same method as described above. As described above, the content (mass%) of each component in each jelly-like food was the same as the amount (mass) of each component in each gelled powder composition. The obtained jelly-like foods were evaluated in the same manner as described above. The results are summarized in the table below.

[0142] [Table 37]

[0143] As long as the specified components are included as a gelling agent, a thickening agent, and a sparingly soluble calcium salt, a jelly-like food product with the desired physical properties can be manufactured even when other thickening agents or additives are used in combination.

[0144] <Experiment Example 14: Changing the temperature of the water used for dissolution> A gelling powder composition similar to that in Example 5 was prepared, and the temperature of the water used for dissolution was changed to 60°C and 80°C to produce the jelly-like foods of Examples 81 and 82. The content (mass%) of each component in each jelly-like food was the same as the amount (mass) of each component in the gelling powder composition of Example 5. The obtained jelly-like foods were evaluated in the same manner as described above. However, the N1 measurement temperature for Examples 81 and 82 was the same as the dissolution temperature, and the N2 measurement temperature was set to 20°C. The results are summarized in the table below.

[0145] [Table 38]

[0146] It was confirmed that by using the gelled powder composition of the example, a jelly-like food product with the desired physical properties can be produced even when dissolved in water at 60°C and 80°F.

[0147] <Experimental Example 15: Using low-viscosity glucomannan and treated glucomannan> The gelled powder compositions (5g) of Examples 80-82 were prepared by blending sodium alginate as a gelling agent, glucomannan having a predetermined average particle size as a thickening agent, calcium sulfate as a sparingly soluble calcium salt, sodium metaphosphate as a chelating agent, and dextrin as an excipient in the amounts (mass) shown in the table below. Glucomannan (10) is low-viscosity glucomannan, and glucomannan (11) and glucomannan (12) are treated glucomannan.

[0148] [Table 39]

[0149] Using the obtained gelled powder composition, jelly-like foods of Examples 80-82 were manufactured using the same method as described above. As described above, the content (mass%) of each component in each jelly-like food was the same as the amount (mass) of each component in each gelled powder composition. The obtained jelly-like foods were evaluated in the same manner as described above. The results are summarized in the table below.

[0150] [Table 40]

[0151] As long as the average particle size is predetermined, it is possible to produce jelly-like foods with desired physical properties even when using low-viscosity glucomannan or treated glucomannan.

[0152] <Experimental Example 16: Granulated product without excipient (dextrin)> 1000g of the gelled powder compositions of Examples 83, 84, and 85 were prepared in the same proportions as in Examples 4, 5, and 6, except that dextrin was not included. Because clumping occurred during dissolution due to the absence of dextrin, the compositions were granulated for use. Granulation was performed using a standard method (fluidized bed granulator, flow coater FLO-5, Okawara Seisakusho, 1000g input, water binder).

[0153] Using the obtained gelled granules, jelly-like foods of Examples 83, 84, and 85 were manufactured using the same method as described above. The amount of dextrin was adjusted with purified water used for dissolution to a total of 100 g. The content (mass%) of each component in the jelly-like foods of Examples 83, 84, and 85 were the same as the amount (mass) of each component in the gelled powder compositions of Examples 4, 5, and 6, respectively. The obtained jelly-like foods were evaluated in the same manner as described above. The results are summarized in the table below.

[0154] [Table 41]

[0155] It was confirmed that a jelly-like food product with the desired physical properties can be manufactured even without dextrin, as long as a gelling agent, glucomannan, and a sparingly soluble calcium salt are included.

[0156] <Experimental Example 17: Composition without chelating agent> The gelled powder compositions (5g) of Examples 86-89 were prepared by blending sodium alginate as a gelling agent, glucomannan having a predetermined average particle size as a thickening agent, calcium citrate as a sparingly soluble calcium salt, glucono delta-lactone as an acidulant, and dextrin as an excipient in the amounts (mass) shown in the table below. Furthermore, the gelled powder composition (5g) of Comparative Example 62 was prepared in the same manner as in Example 89, except that glucomannan was omitted and the amount of dextrin was increased.

[0157] [Table 42]

[0158] Using the obtained gelled powder composition, jelly-like foods of Examples 86-89 and Comparative Example 62 were manufactured using the same method as described above. As described above, the content (mass%) of each component in each jelly-like food was the same as the amount (mass) of each component in each gelled powder composition. The obtained jelly-like foods were evaluated in the same manner as described above. The results are summarized in the table below.

[0159] [Table 43]

[0160] It was confirmed that a jelly-like food product with desired physical properties can be manufactured if a gelling agent, glucomannan, and a sparingly soluble calcium salt are included, even if a chelating agent is not included.

[0161] <Experimental Example 18> The gelled powder compositions of Examples 90 to 92 were prepared by blending sodium alginate as a gelling agent, glucomannan having a predetermined average particle size as a thickening agent, calcium sulfate as a sparingly soluble calcium salt, sodium metaphosphate as a chelating agent, and dextrin as an excipient, in the amounts (mass) shown in the table below. The total amount of the gelled powder composition in Examples 90 and 91 was 100 g each, and the total amount of the gelled powder composition in Example 92 was 3.0582 g. The sodium alginate content in the gelled powder compositions of Examples 90, 91, and 92 was 0.2% by mass, 6.0% by mass, and 98.10% by mass, respectively. The gelled powder composition of Example 92, which does not contain dextrin, was granulated in the same manner as in Example 15 and used in granular form.

[0162] [Table 44]

[0163] A predetermined amount of the gelling powder composition was weighed out and dissolved in water to a total of 100 g. The jelly-like foods of Examples 90-92 were then prepared using the same method as described above. The weighed-out amounts of the gelling powder composition for Examples 90, 91, and 92 were 15 g, 5 g, and 3.0582 g, respectively. The resulting jelly-like foods were evaluated in the same manner as described above. The results are summarized in the table below.

[0164] [Table 45]

[0165] As long as the gelling agent, glucomannan, and sparingly soluble calcium salt are included, a jelly-like food product with desired physical properties can be produced if the sodium alginate content in the gelling powder composition is within the range of 0.2 to 95% by mass.

[0166] <Experimental Example 19> The gelled powder compositions of Examples 93 to 95 were prepared by blending sodium alginate as a gelling agent, glucomannan having a predetermined average particle size as a thickening agent, calcium sulfate as a sparingly soluble calcium salt, sodium metaphosphate as a chelating agent, and dextrin as an excipient, in the amounts (mass) shown in the table below. The total amount of the gelled powder compositions of Examples 93 and 94 was 100 g each, and the total amount of the gelled powder composition of Example 95 was 2.0382 g. The glucomannan content in the gelled powder compositions of Examples 93, 94, and 95 was 0.07% by mass, 10% by mass, and 98% by mass, respectively. The gelled powder composition of Example 95, which does not contain dextrin, was granulated in the same manner as in Example 15 and used in granular form.

[0167] [Table 46]

[0168] A predetermined amount of the gelling powder composition was weighed out and dissolved in water to a total of 100 g. The jelly-like foods of Examples 93-95 were then prepared using the same method as described above. The weighed-out amounts of the gelling powder composition for Examples 93, 94, and 95 were 15 g, 5 g, and 2.0382 g, respectively. The resulting jelly-like foods were evaluated in the same manner as described above. The results are summarized in the table below.

[0169] [Table 47]

[0170] As long as the gelling agent, glucomannan, and sparingly soluble calcium salt are included, a jelly-like food product with desired physical properties can be produced if the glucomannan content in the gelling powder composition is within the range of 0.7 to 98% by mass. [Explanation of symbols]

[0171] 10…Container, 12…Sample dissolved in water, 14…Plunger

Claims

1. A gelling agent selected from alginates and LM pectin, A thickening agent having an average particle size of 20 to 200 μm, selected from glucomannan and konjac powder, Sparingly soluble calcium salts and A gelling powder composition for immediate preparation, characterized by containing the following:

2. The gelling powder composition for immediate preparation according to claim 1, wherein the content of the gelling agent is 0.2 to 95% by mass of the entire gelling powder composition for immediate preparation.

3. The gelling powder composition for immediate preparation according to claim 1 or 2, wherein the content of the thickening agent is 0.07 to 98% by mass of the entire gelling powder composition for immediate preparation.

4. A jelly-like food characterized by using the immediate preparation gelling powder composition described in claim 1.

5. The jelly-like food according to claim 4, wherein the content of the gelling agent is 0.03 to 3.0% by mass of the total jelly-like food.

6. The jelly-like food according to claim 4 or 5, wherein the amount of the thickening agent is 0.01 to 2.0% by mass of the total jelly-like food.

7. A method for producing a jelly-like food, characterized by mixing the immediate preparation gelling powder composition described in claim 1 or 2 with a liquid and gelling it without performing a heating or cooling operation.

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