Gel-like composition

Abstract

The present invention aims to provide a gel-like composition that can be ingested directly from a container, has a superior texture, and exhibits suppressed syneresis. [Solution] A means to solve the above problem is a gel-like composition having a solid content of 5% by mass or more and less than 20% by mass, and containing one or more gelling agents selected from the group consisting of carrageenan, guar gum, xanthan gum, and locust bean gum.

Description

[Technical Field]

[0001] The present invention relates to a gel-like composition. [Background technology]

[0002] Gel-like compositions are known to exist in various forms, such as products intended for nutritional supplementation and baby food, including products intended to be swallowed directly from the container and products intended to be consumed with a spoon or similar utensil.

[0003] For example, Patent Document 1 discloses a jelly food suitable for nutritional supplementation for people with eating and swallowing difficulties. Patent Document 2 also discloses a high-carbohydrate jelly food. [Prior art documents] [Patent Documents]

[0004] [Patent Document 1] Japanese Patent Publication No. 2007-068519 [Patent Document 2] Japanese Patent Publication No. 2018-171032 [Overview of the Initiative] [Problems that the invention aims to solve]

[0005] As mentioned above, while various gel-like compositions are being proposed as food products, there is a need for further development of foods that infants and young children can consume on their own. In particular, gel-like compositions, which are one form of baby food, are known to come in various forms, such as products intended to be swallowed directly from the container and products intended to be consumed with a spoon or similar utensil.

[0006] In view of the above circumstances, the present invention aims to provide a novel gel-like composition.

[0007] In particular, a preferred embodiment of the present invention aims to provide a novel gel-like composition for infants. A preferred embodiment of the present invention aims to provide a gel-like composition that can be ingested directly from a container, has a good texture, and exhibits suppressed syneresis. [Means for solving the problem]

[0008] The present invention, which solves the above problems, [1] The solid content is 5% by mass or more and less than 20% by mass, This is a gel-like composition containing one or more gelling agents selected from the group consisting of carrageenan, guar gum, xanthan gum, and locust bean gum. By adopting the above form, it is possible to provide a gel-like composition with excellent texture and suppressed syneresis. Furthermore, the above form of gel-like composition is suitable as a gel-like composition for infants and young children.

[0009] [2] A preferred embodiment of the present invention is the gel-like composition described in [1], comprising a plant-derived juice. By adopting the above form, it is possible to provide a gel-like composition with excellent texture and suppressed syneresis.

[0010] [3] A preferred embodiment of the present invention is a gel-like composition according to [1] or [2], comprising two gelling agents selected from the group consisting of carrageenan, guar gum, xanthan gum, and locust bean gum, wherein the mass ratio of the first gelling agent to the second gelling agent is 1:0.3 to 1:10. By adopting the above form, it is possible to provide a gel-like composition with excellent texture and suppressed syneresis.

[0011] [4] A preferred embodiment of the present invention is a gel-like composition according to any one of [1] to [3], comprising guar gum and xanthan gum as the gelling agent. By adopting the above form, it is possible to provide a gel-like composition with excellent texture and suppressed syneresis.

[0012] [5] A preferred form of the present invention is the gel composition according to any one of [1] to [4], wherein the mass ratio of the guar gum to the xanthan gum is 1:0.3 to 1:10. By adopting the above form, a gel composition with excellent texture and suppressed water separation can be provided.

[0013] [6] A preferred form of the present invention is the gel composition according to any one of [1] to [5], which contains unprocessed starch. By adopting the above form, a gel composition with excellent texture and suppressed water separation can be provided.

[0014] [7] A preferred form of the present invention is the gel composition according to any one of [1] to [6], wherein the water content is 80% by mass or more. By adopting the above form, a gel composition with excellent texture and suppressed water separation can be provided.

[0015] [8] A preferred form of the present invention is the gel composition according to any one of [1] to [7], wherein the gel composition is a container-packed gel composition filled in a container with a spout. By adopting the above form, a gel composition with excellent texture and suppressed water separation can be provided. <00​​​​​​​​​​​​​

[0017] According to the present invention, a novel gel-like composition can be provided. According to a preferred embodiment of the present invention, it is possible to provide a gel-like composition that can be consumed directly from a container, has a good texture, and exhibits suppressed syneresis. [Modes for carrying out the invention]

[0018] The following describes embodiments of the present invention to facilitate understanding of the invention. Note that the following embodiments are examples of the present invention and can be modified as appropriate within the scope of the claims.

[0019] The gel-like composition of the present invention is characterized by having a solid content of 5% by mass or more and less than 20% by mass. Furthermore, the gel-like composition of the present invention is characterized by containing one or more gelling agents selected from the group consisting of carrageenan, guar gum, xanthan gum, and locust bean gum.

[0020] By arranging the solid components and gelling agent in the gel-like composition in the above-described form, the gel-like composition can be dispensed from the spout by grasping or pressing it from the outside of the spout-equipped container, allowing for direct consumption from the spout-equipped container as if drinking. Furthermore, by arranging the solid components and gelling agent in the above-described form, a gel-like composition with excellent texture and suppressed syneresis can be provided. A gel-like composition in the above-described form with excellent dispensability and suppressed syneresis is suitable as a gel-like composition for infants and young children.

[0021] The preferred form of the gel-like composition will be described below.

[0022] (1) Solids The gel-like composition of the present invention preferably contains solid components. Here, in this specification, the "solid content" of the gel-like composition means the value obtained by subtracting the water content (mass%) from the total mass (100% by mass) of the gel-like composition.

[0023] The solid content in the gel-like composition is preferably less than 20% by mass, more preferably 18% by mass or less, and even more preferably 17% by mass or less.

[0024] Furthermore, the gel-like composition preferably has a solid content of 5% by mass or more, more preferably 6% by mass or more, and even more preferably 7% by mass or more.

[0025] Here, the solid content can be any substance that has substantial mass after drying 1 g of the sample at a drying temperature of 99 ± 1 °C, as long as it does not impair the effects of the present invention. Such optional ingredients include gelling agents, plant-derived juices, thickening polysaccharides, sugars, high-intensity sweeteners, vitamins, amino acids, minerals, flavorings, colorings, seasonings, vegetable oils such as soybean oil, perilla oil, shiso oil, sunflower oil, safflower oil, seaweed oil, canola oil, palm oil, corn oil, maize oil, coconut oil, olive oil, and rice oil, agar, lactose, sugar, fructose, glucose, maltose, trehalose, isomaltulose, oligosaccharides, dextrin, unprocessed starch, dietary fiber, soy protein, pea protein, chickpea protein, wheat protein, potato protein, rice protein, proteins derived from other legumes, seeds, grains, etc., eggs, milk protein, livestock meat (beef, pork, chicken, etc.), and fish meat.

[0026] In this invention, it is preferable that the gel-like composition contains a gelling agent, solids derived from plant juice, and / or unprocessed starch as solid components.

[0027] By shaping the solid component of the gel-like composition as described above, the gel-like composition can be dispensed from the spout by grasping or pressing it from the outside of the spouted container, allowing for direct consumption from the spouted container as if drinking. Furthermore, because the solid component of the gel-like composition has a superior texture and suppresses syneresis, it can also be consumed with a spoon or the like. The gel-like composition with excellent dispensability and suppressed syneresis is therefore suitable as a gel-like composition for infants and young children.

[0028] (1-1) Gelling agent In a preferred embodiment of the present invention, the gel-like composition includes a gelling agent.

[0029] The amount of gelling agent in the gel-like composition is preferably 0.2% by mass or more, more preferably 0.4% by mass or more, even more preferably 0.5% by mass or more, and particularly preferably 0.7% by mass or more of the total gel-like composition.

[0030] The amount of gelling agent in the gel-like composition is preferably 1.0% by mass or less, more preferably 0.95% by mass or less, even more preferably 0.85% by mass or less, and particularly preferably 0.8% by mass or less of the total gel-like composition.

[0031] Examples of gelling agents include locust bean gum, guar gum, tamarind seed gum, carrageenan, gelatin, pectin, xanthan gum, modified starch, alginic acid, cassia gum, curdlan, karaya gum, psyllium seed gum, gellan gum, tara gum, pullulan, gellan gum, succinoglycan, and the like.

[0032] In this invention, it is preferable to use one or more gelling agents selected from the group consisting of carrageenan, guar gum, xanthan gum, and locust bean gum.

[0033] By using the above-described form for the gelling agent in the gel-like composition, the gel-like composition can be dispensed from the spout by grasping or pressing it from the outside of the spouted container, allowing for direct consumption from the spouted container as if drinking. Furthermore, because the above-described form of the gelling agent in the gel-like composition provides a superior texture and suppresses syneresis, it can also be consumed with a spoon or the like. The above-described form of gel-like composition, which has excellent dispensability and suppresses syneresis, is suitable as a gel-like composition for infants and young children.

[0034] The following describes more preferred forms of each gelling agent in the gel-like composition.

[0035] The amount of carrageenan in the gel-like composition is preferably 0.05% by mass or more, more preferably 0.1% by mass or more, and even more preferably 0.2% by mass or more of the total gel-like composition.

[0036] The amount of carrageenan in the gel-like composition is preferably 1.0% by mass or less, more preferably 0.8% by mass or less, and even more preferably 0.6% by mass or less of the total gel-like composition.

[0037] The amount of locust bean gum in the gel-like composition is preferably 0.05% by mass or more, more preferably 0.1% by mass or more, and even more preferably 0.2% by mass or more of the total gel-like composition.

[0038] The amount of locust bean gum in the gel-like composition is preferably 1.0% by mass or less, more preferably 0.8% by mass or less, and even more preferably 0.6% by mass or less of the total gel-like composition.

[0039] The amount of guar gum in the gel-like composition is preferably 0.05% by mass or more, more preferably 0.1% by mass or more, even more preferably 0.2% by mass or more, and particularly preferably 0.4% by mass or more of the total gel-like composition.

[0040] The amount of guar gum in the gel-like composition is preferably 1.0% by mass or less, more preferably 0.8% by mass or less, and even more preferably 0.7% by mass or less of the total gel-like composition.

[0041] The amount of xanthan gum in the gel-like composition is preferably 0.05% by mass or more, more preferably 0.1% by mass or more, even more preferably 0.2% by mass or more, and particularly preferably 0.4% by mass or more of the total gel-like composition.

[0042] The amount of xanthan gum in the gel-like composition is preferably 1.0% by mass or less, more preferably 0.8% by mass or less, and even more preferably 0.7% by mass or less of the total gel-like composition.

[0043] By setting the content of each gelling agent to the above configuration, the gel-like composition can be dispensed from the spout by grasping or pressing it from the outside of the spouted container, allowing for direct consumption from the spouted container as if drinking. Furthermore, by setting the content of each gelling agent to the above configuration, the texture is excellent and syneresis is suppressed, so it can also be consumed with a spoon or the like. The above configuration of gel-like composition, which has excellent dispensability and suppresses syneresis, is suitable as a gel-like composition for infants and young children.

[0044] In a preferred embodiment of the present invention, it is preferable to use two or more gelling agents selected from the group consisting of carrageenan, guar gum, xanthan gum, and locust bean gum.

[0045] The following describes preferred forms of gel-like compositions containing two or more substances selected from the group consisting of carrageenan, guar gum, xanthan gum, and locust bean gum.

[0046] The total mass of two or more substances selected from the group consisting of carrageenan, guar gum, xanthan gum, and locust bean gum is preferably 0.2% by mass or more, more preferably 0.4% by mass or more, even more preferably 0.5% by mass or more, and particularly preferably 0.7% by mass or more of the total gel composition.

[0047] The total mass of two or more substances selected from the group consisting of carrageenan, guar gum, xanthan gum, and locust bean gum is preferably 1.0% by mass or less, more preferably 0.95% by mass or less, even more preferably 0.85% by mass or less, and particularly preferably 0.8% by mass or less of the total gel composition.

[0048] Here, when two gelling agents selected from the group consisting of carrageenan, guar gum, xanthan gum, and locust bean gum are included, the mass ratio of the first gelling agent to the second gelling agent is preferably 1:0.3 to 1:10, more preferably 1:0.8 to 1:10, even more preferably 1:1.5 to 1:8, and particularly preferably 1:2.5 to 1:6.

[0049] In this invention, it is preferable that the first gelling agent is guar gum and the second gelling agent is xanthan gum.

[0050] By using the above-described form for the specific gelling agent content, the gel-like composition can be dispensed from the spout by grasping or pressing it from the outside of the spouted container, allowing for direct consumption from the spouted container as if drinking. Furthermore, the above-described form for the specific gelling agent content provides a superior texture and suppresses syneresis, allowing it to be consumed with a spoon or similar utensil. The above-described form of gel-like composition, which exhibits excellent dispensability and suppresses syneresis, is suitable as a gel-like composition for infants and young children.

[0051] (1-2) Solids derived from plant juices In a preferred embodiment of the present invention, the gel-like composition contains solid components derived from plant juice.

[0052] In a preferred embodiment of the present invention, the gel-like composition contains one or more solid components derived from plant juices.

[0053] Plant-derived juice is the juice extracted from plants. Here, you can use commercially available plant-derived juice or make it yourself. If you're making it yourself, you can boil down the ingredients and then grind them in a blender, or you can grind the ingredients directly in a blender or similar device.

[0054] As for the plant-derived juice, there are no particular restrictions as long as it is a plant-derived ingredient commonly used in food, but it is preferably the juice extracted from vegetables, fruits, grains, and / or nuts. In particular, the plant-derived juice is preferably vegetable juice and / or fruit juice.

[0055] Vegetables, fruits, grains, or nuts include asparagus, artichokes, turmeric, plums, shallots, edamame, enoki mushrooms, king oyster mushrooms, peas, green peas, cauliflower, quince, Jerusalem artichoke, cabbage, cucumber, kumquat, ginkgo nuts, water spinach, watercress, shiitake mushrooms, shishito peppers, potatoes, garland chrysanthemum, ginger, star fruit, zucchini, celery, snap peas, broad beans, radishes, Bamboo shoots, onions, bok choy, corn, tomatoes, eggplants, rapeseed blossoms, chives, carrots, green onions, Chinese cabbage, cilantro, parsley, basil, chayote, beets, bell peppers, loquats, butterbur, plums, Japanese apricots, broccoli, spinach, maitake mushrooms, muscat grapes, mushrooms, matsutake mushrooms, mizuna, myoga ginger, Brussels sprouts, bean sprouts, molokhia, yacon, yam, yuzu, arugula, lotus root, wasabi, watermelon, Okinawa spinach, leek Lettuce, bell peppers, sea beans, okra, turnips, kabosu citrus, pumpkins, romaine lettuce, burdock root, bitter melon, kohlrabi, komatsuna, sweet potatoes, taro, green beans, bananas, pineapples, acerola, avocados, apricots, strawberries, figs, oranges, summer oranges, mandarins, persimmons, kiwis, guavas, grapefruits, cherries, cherries, pomegranates, dragon fruit, passion fruit, papaya, grapes, blackberries Examples include berries, blueberries, prunes, mangoes, peaches, melons, pears, lychees, raspberries, apples, lemons, almonds, cashews, sesame cashews, macadamia nuts, hazelnuts, coconuts, pistachios, flax, walnuts, pemps, peanuts, rice, oats, Job's tears, sorghum, quinoa, brown rice, barley, wheat, rye, buckwheat, amaranth, quinoa, and soybeans.

[0056] The total mass content of plant-derived juice in the gel-like composition is preferably 5% by mass or more, more preferably 10% by mass or more, even more preferably 20% by mass or more, even more preferably 40% by mass or more, and particularly preferably 70% by mass or more.

[0057] The total mass content of plant-derived juice in the gel-like composition is preferably 99% by mass or less, more preferably 97% by mass or less, and even more preferably 95% by mass or less.

[0058] By configuring the plant-derived juice content as described above, the gel-like composition can be dispensed from the spout by grasping or pressing it from the outside of the spouted container, allowing for direct consumption from the spouted container as if drinking. Furthermore, because the plant-derived juice content is configured as described above, it has a superior texture and suppresses syneresis, making it possible to consume it with a spoon or similar utensil. The gel-like composition in the above configuration, which has excellent dispensability and suppresses syneresis, is suitable as a gel-like composition for infants and young children.

[0059] (1-3) Raw starch In a preferred embodiment of the present invention, the gel-like composition contains unprocessed starch.

[0060] The amount of unprocessed starch in the gel-like composition is preferably 0.1% by mass or more, more preferably 0.25% by mass or more, and even more preferably 0.4% by mass or more of the total gel-like composition.

[0061] The amount of unprocessed starch in the gel-like composition is preferably 6.0% by mass or less, more preferably 5.0% by mass or less, and even more preferably 4.5% by mass or less of the total gel-like composition.

[0062] Examples of unprocessed starches include potato starch, waxy corn starch, tapioca starch, corn starch, wheat starch, rice starch, milo starch, sweet potato starch, sago starch, kudzu starch, bracken starch, lotus root starch, and mung bean starch.

[0063] In the present invention, it is preferable to use corn starch as the unprocessed starch.

[0064] By using the above-described form for the unprocessed starch in the gel-like composition, the gel-like composition can be dispensed from the spout by grasping or pressing it from the outside of the spouted container, allowing for direct consumption from the spouted container as if drinking. Furthermore, because the above-described form for the unprocessed starch in the gel-like composition provides a superior texture and suppresses syneresis, it can also be consumed with a spoon or the like. The above-described form of gel-like composition, which has excellent dispensability and suppresses syneresis, is suitable as a gel-like composition for infants and young children.

[0065] (1-4) Agar In a more preferred embodiment of the present invention, the gel-like composition includes agar.

[0066] The agar content in the gel-like composition is preferably 0.02% by mass or more, more preferably 0.05% by mass or more, and even more preferably 0.1% by mass or more of the total gel-like composition.

[0067] The agar content in the gel-like composition is preferably 1.0% by mass or less, more preferably 0.8% by mass or less, and even more preferably 0.6% by mass or less of the total gel-like composition.

[0068] The agar contained in the gel-like composition of the present invention is more preferably one or more types selected from low-strength agar and medium-strength agar. Among these, the use of low-strength agar is particularly preferred.

[0069] (i) Low-strength agar Low-strength agar has a gel strength of preferably 10 g / cm³. 2 Above, a comfortable 30 g / cm³ 2 More preferably 50 g / cm³ 2 More preferably 60 g / cm³ 2 In particular, 80 g / cm³ is preferred. 2 The above is the agar. Low-strength agar has a gel strength of preferably 200 g / cm². 2 More preferably, 180 g / cm³ 2 More preferably, 160 g / cm³2 Hereinafter, more preferably 150 g / cm 2 Hereinafter, particularly preferably 140 g / cm 2 The following agar is used.

[0070] For low-strength agar, commercially available products can be used.

[0071] (ii) Medium-strength agar Medium-strength agar has a gel strength that is preferably 250 g / cm 2 or more of the agar. Medium-strength agar has a gel strength that is preferably 400 g / cm 2 or less of the agar.

[0072] For medium-strength agar, commercially available products can be used.

[0073] By making the agar in the gel composition in the above form, the gel composition can be discharged from the discharge port by grasping or pressing it by hand from the outside of the container with a spout, and can be directly ingested from the container with a spout so as to be drunk. Also, by making it in the above form, the texture is excellent and water separation is suppressed, so it can also be eaten with a spoon or the like. And the gel composition in the above form that is excellent in dischargeability and has suppressed water separation is suitable as a gel composition for infants.

[0074] (1-5) Regarding the preferred forms (mass ratio) of the combination of the above components Hereinafter, the mass ratio of each component in the preferred embodiment of the present invention will be described.

[0075] The mass ratio of the gelling agent and the raw starch in the gel composition is preferably in the range of 1:0.1 to 1:10, more preferably 1:0.2 to 1:8, and even more preferably 1:0.4 to 1:7.

[0076] In the gel-like composition, the mass ratio of xanthan gum to unprocessed starch is preferably within the range of 1:0.2 to 1:20, more preferably 1:0.4 to 1:18, and even more preferably 1:0.6 to 1:15.

[0077] In the gel-like composition, the mass ratio of the gelling agent to agar is preferably within the range of 1:0.0.05 to 1:1, more preferably 1:0.1 to 1:0.7, and even more preferably 1:0.3 to 1:0.5.

[0078] In the gel-like composition, the mass ratio of guar gum to agar is preferably within the range of 1:0.1 to 1:6, more preferably 1:0.25 to 1:4, and even more preferably 1:0.5 to 1:2.

[0079] In the gel-like composition, the mass ratio of xanthan gum to agar is preferably within the range of 1:0.1 to 1:8, more preferably 1:0.2 to 1:4, and even more preferably 1:0.4 to 1:2.

[0080] In the gel-like composition, the mass ratio of unprocessed starch to agar is preferably within the range of 1:0.02 to 1:1.5, more preferably 1:0.05 to 1:1.0, and even more preferably 1:0.08 to 1:0.8.

[0081] By setting the mass ratio of each component in the gel-like composition within the above range, the gel-like composition can be dispensed from the spout by grasping or pressing it from the outside of the spouted container, allowing for direct consumption from the spouted container as if drinking. Furthermore, this form provides excellent texture and suppresses syneresis, allowing it to be consumed with a spoon or the like. A gel-like composition in this form, which exhibits excellent dispensability and suppresses syneresis, is suitable as a gel-like composition for infants and young children.

[0082] In the embodiments of the present invention, ratios A(ratio) to B(ratio) can be used in appropriate combinations with each other, regardless of expressions such as "preferred" and "more preferred."

[0083] (2) Water content In this invention, the "water content" of the gel-like composition is measured by methods such as heating at atmospheric pressure or using a drying aid. More specifically, 1 g of a sample taken from the gel-like composition is dried at a drying temperature of 99 ± 1°C, the mass of the dried sample is obtained, and the water content is calculated using the following formula. (Formula) Water content = {(Mass of sample before drying - Mass of sample after drying) / Mass of sample before drying} × 100

[0084] The water content of the gel-like composition is preferably 80% by mass or more, more preferably 82% by mass or more, even more preferably 85% by mass or more, even more preferably 87% by mass or more, and particularly preferably 90% by mass or more.

[0085] Furthermore, the gel-like composition preferably has a water content of 95% by mass or less, more preferably 94% by mass or less, even more preferably 93% by mass or less, even more preferably 92% by mass or less, and particularly preferably 91% by mass or less.

[0086] By setting the water content within the above range, the gel-like composition can be dispensed from the spout by grasping or pressing it from the outside of the spouted container, allowing for direct consumption from the spouted container as if drinking. Furthermore, because the water content within the above range results in a superior texture and suppressed syneresis, it can also be consumed with a spoon or the like. The above-described form of gel-like composition, which exhibits excellent dispensability and suppressed syneresis, is suitable as a gel-like composition for infants and young children.

[0087] (3) Viscosity The gel-like composition preferably has a viscosity of 500 mPa·s or more, more preferably 700 mPa·s or more, and even more preferably 800 mPa·s or more.

[0088] Furthermore, the gel-like composition preferably has a viscosity of 10,000 mPa·s or less, more preferably 7,500 mPa·s or less, and even more preferably 5,000 mPa·s or less.

[0089] By setting the viscosity of the gel-like composition within the above range, the gel-like composition can be dispensed from the spout by grasping or pressing it from the outside of the spouted container, allowing for direct consumption from the spouted container as if drinking. Furthermore, by setting the viscosity of the gel-like composition within the above range, it has a superior texture and suppresses syneresis, so it can also be consumed with a spoon or the like. The above-described form of gel-like composition, which has excellent dispensability and suppresses syneresis, is suitable as a gel-like composition for infants and young children.

[0090] The viscosity of the components used in this invention shall be expressed as a numerical value obtained by measuring the gel-like composition at 20°C and 1 atmosphere using a known viscosity measuring instrument.

[0091] (5) Density In this invention, density is the value calculated at 25°C (g / cm³). 3 )

[0092] The gel-like composition preferably has a density of 1.15 g / cm³. 3 More preferably, 1.12 g / cm³ 3 More preferably, 1.09 g / cm³ 3 The following applies:

[0093] Furthermore, the gel-like composition preferably has a density of 1 g / cm³. 3 More preferably 1.01 g / cm³ 3 More preferably 1.015 g / cm³ 3 That's all.

[0094] By setting the density of the gel-like composition within the above range, the gel-like composition can be dispensed from the spout by grasping or pressing it from the outside of the spouted container, allowing for direct consumption from the spouted container as if drinking. Furthermore, by setting the density of the gel-like composition within the above range, it has a superior texture and suppresses syneresis, so it can also be consumed with a spoon or the like. The above-described form of gel-like composition, which has excellent dispensability and suppresses syneresis, is suitable as a gel-like composition for infants and young children.

[0095] It is preferable to formulate the resulting gel-like composition so that its pH is 4.5 or lower, more preferably 4.2 or lower, and even more preferably less than 4.0. Keeping the pH below the upper limit is preferable from a food hygiene perspective because it suppresses the growth of microorganisms.

[0096] It is preferable to formulate the resulting gel-like composition so that its pH is 1.6 or higher, more preferably 1.8 or higher, and even more preferably 2.0 or higher. By setting the pH above the lower limit, the gel-like composition becomes more palatable.

[0097] Furthermore, the gel-like composition of the present invention may contain any component as long as it does not impair the effects of the present invention. Examples of such optional components include dextrin, high-performance dextrin, milk components, egg components, flavoring components (sweeteners other than sugars, salt, acidulants, alcoholic beverages, matcha, fruit-derived components, etc.), water-retaining agents, emulsifiers, pH adjusters, antioxidants, defoaming agents, colorants, flavorings, confectionery additives, monosaccharides, organic amines, wheat flour, potato starch, soy flour, dried potato flour, powdered sugar, starch syrup, powdered syrup, powdered cellulose, powdered tea leaves, dried vegetable powder, dried fruit juice powder, calcium lactate, and the like.

[0098] (3) Regarding the form of the composition (3-1) Product form The container used to fill the gel-like composition of the present invention is not particularly limited. A preferred container is one with a spout.

[0099] Because it is packaged in a container with a spout, even when refrigerated or frozen in a refrigerator, the gel-like composition can be dispensed from the spout by grasping or pressing the outside of the container with your hand, without any special handling, and consumed as if drinking. The gel-like compositions described above are generally referred to as jelly drinks, jelly foods, or jellies.

[0100] (5) Method for producing a gel-like composition Furthermore, a method for producing the gel-like composition of the present invention will be described. Furthermore, the preferred form of each component, physical properties, and packaging is the same as described above for the gel-like composition of the present invention.

[0101] (i) Adjustment process The preparation process is the process of preparing the gel-like composition. This process involves preparing a gel-like mixture by blending one or more gelling agents selected from carrageenan, guar gum, xanthan gum, and locust bean gum with a solid component. In this case, the gel-like composition of the present invention is characterized in that the solid content is 5% by mass or more and less than 20% by mass.

[0102] (ii) Filling process The filling process involves filling a container with a spout with the prepared gel-like composition. The filling operation into spout-equipped containers can generally be carried out using a commercially available, specialized filling machine. [Examples]

[0103] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to the following examples unless it exceeds the essence of the invention.

[0104] [Test Method] The following procedures were followed for each test.

[0105] (1) Production of gel composition The gelling agent (carrageenan, guar gum, xanthan gum, locust bean gum) solution and agar solution were heated to 90°C, the corn starch solution to 80°C, and the fruit juice mixture (a mixture of 5x concentrated apple juice, 5x concentrated carrot juice, straight lemon juice, and 6x concentrated grape juice) to 30-40°C. After heating, the gelling agent solution, agar solution, corn starch solution, fruit juice mixture, and water were mixed according to the respective tables to produce gel-like compositions. Next, the gel-like compositions were filled into spouted containers, each containing 70g, and then capped.

[0106] Specifically, the spouted container used in this embodiment is one such example, manufactured by Hosokawa Yoko Co., Ltd.

[0107] (2) Sterilization and preservation After filling a container with a spout with the gel-like composition, the entire container was immersed in hot water at 90°C or higher for 10 minutes to sterilize the gel-like composition and the inside of the packaging material inside the container. Next, the entire container was cooled in cold water at 20°C or lower for at least 30 minutes. Finally, it was stored at 5°C or 25°C for two weeks.

[0108] [Test Example 1] Screening of gelling agents We investigated gelling agents used in gel-like compositions.

[0109] (1) Production, sterilization, and evaluation of gel compositions Gel-like compositions were prepared and sterilized according to Table 1 and the test methods.

[0110] Next, a water separation observation and texture evaluation test was conducted according to the evaluation method described below. The results are shown in Table 1. (2) Evaluation: Evaluation of water separation and texture (i) Evaluation of water release After storage at 5°C for two weeks, the gel-like composition was removed from the spout-equipped container, and panelists familiar with the technical field of the present invention evaluated the syneresis on a scale of 1 to 3 points according to the following criteria. 3 points: Very slight liquid separation can be observed. Points 2: A small amount of liquid separation is observed. Point 1: Clear liquid separation is observed.

[0111] (ii) Evaluation of texture Each example was stored at 5°C or 25°C for two weeks. After two weeks, the examples stored at each temperature were evaluated by panelists familiar with the technical field of the present invention, with the texture of each example being rated on a scale of 1 to 3 points according to the following criteria. 3 points: It has a smooth texture. Points 2: It has a slightly smooth texture. 1 point: It doesn't have a smooth texture. Then, taking into consideration the evaluation of texture at the two temperatures mentioned above, a texture evaluation test was conducted according to the following criteria. ○: It is in paste form. △: It has a slightly jelly-like, slightly crunchy texture, but it's acceptable as a product. ×: The texture is jelly-like and crunchy, which is unacceptable for a product.

[0112] [Table 1]

[0113] (3) Results and Discussion The results in Table 1 show that gel-like compositions containing carrageenan, guar gum, xanthan gum, carrageenan and guar gum, carrageenan and locust bean gum, guar gum and xanthan gum, and guar gum and locust bean gum as gelling agents are acceptable as products in terms of both syneresis and texture. In other words, it was found that gel-like compositions having a solid content of 5% by mass or more and less than 20% by mass, and containing one or more gelling agents selected from the group consisting of carrageenan, guar gum, xanthan gum, and locust bean gum, are acceptable as products in terms of both syneresis and texture.

[0114] As shown in Table 1, syneresis was suppressed by adding a gelling agent compared to the agar-only form (Comparative Example 1-1). Furthermore, the form containing locust bean gum had a jelly-like, crisp texture, while the form containing carrageenan, guar gum, and xanthan gum had a thick, paste-like consistency.

[0115] [Test Example 2] Comparison of gelling agent content We compared the amounts of gelling agents used.

[0116] (1) Production, sterilization, and evaluation of gel compositions Gel-like compositions were prepared and sterilized according to Table 2 and the test methods.

[0117] Next, a water separation observation and texture evaluation test was conducted according to the evaluation method described below. The results are shown in Table 2. (2) Evaluation: Evaluation of water separation, texture, or shape retention. (i) Evaluation of water release After storage at 5°C for two weeks, the gel-like composition was removed from the spouted container, and panelists familiar with the technical field of the present invention qualitatively observed syneresis according to the following criteria. ◎: No visible departure from the water. ○: A slight separation from the water is visible. △: Some water separation is visible, but it is acceptable for the product. ×: The separation of water is clearly visible and unacceptable for a product.

[0118] (ii) Evaluation of texture Each example was stored at 5°C or 25°C for two weeks. After two weeks, the examples stored at each temperature were subjected to a texture evaluation test by a panel of experts familiar with the technical field of the present invention, according to the following criteria. ◎: It has a smooth, paste-like consistency. ○: It is in paste form. △: It has a slightly jelly-like, slightly crunchy texture, but it's acceptable as a product. ×: The texture is jelly-like and crunchy, which is unacceptable for a product.

[0119] (iii) Evaluation of shape retention Each example was stored at 5°C or 25°C for two weeks. After two weeks, the examples stored at each temperature were subjected to shape retention evaluation tests by panelists familiar with the technical field of the present invention, according to the following criteria. ◎: It is gel-like, and when placed on a spoon, the gel-like composition forms a mound and sits firmly on the spoon. ○: It is gel-like, and when placed on a spoon, the gel-like composition forms a small mound that sits on the spoon. △: The consistency is somewhere between gel-like and thickened juice-like, and the gel-like composition can be placed on a spoon. ×: The product is unacceptable because it has a thick, juice-like consistency, causing the sample (composition) to crumble and fall off when placed on a spoon.

[0120] [Table 2]

[0121] (3) Results and Discussion The results in Table 2 show that when the mass ratio of guar gum to xanthan gum is 1:0.333, 1:1, or 1:3, a gel-like composition with good texture can be obtained while suppressing syneresis. Specifically, it was found that by setting the mass ratio of guar gum to xanthan gum to 1:0.3 to 1:10, a gel-like composition with excellent shape retention and further suppression of syneresis can be obtained.

[0122] [Test Example 3] Examination of Unprocessed Starch We investigated gel-like compositions including unprocessed starch.

[0123] (1) Production, sterilization, and evaluation of gel compositions Gel-like compositions were prepared and sterilized according to Table 3 and the test methods. Corn starch was used as the unprocessed starch. Next, syneresis and shape retention were evaluated according to the evaluation method of Test Example 2. The results are shown in Table 3.

[0124] [Table 3]

[0125] (2) Results and Discussion The results in Table 3 show that by including corn starch (equivalent to unprocessed starch), a gel-like composition with excellent shape retention can be obtained while further suppressing syneresis.

[0126] [Test Example 4] Examination of the content mass of unprocessed starch The effect of the amount of unprocessed starch on the gel-like composition was investigated. Corn starch was used as the unprocessed starch in this study.

[0127] (1) Production, sterilization, and evaluation of gel compositions Gel-like compositions were prepared and sterilized according to Table 4 and the test methods. Next, syneresis and shape retention were evaluated according to the evaluation method of Test Example 2. The results are shown in Table 4.

[0128] [Table 4]

[0129] (2) Results and Discussion The results in Table 4 show that by limiting the corn starch content (equivalent to unprocessed starch) to 2% by mass or less, a gel-like composition with excellent shape retention can be obtained while suppressing syneresis. Furthermore, the results in Table 4 show that by setting the corn starch content (equivalent to unprocessed starch) to 0.5% by mass or more, a gel-like composition with excellent shape retention can be obtained while suppressing syneresis.

[0130] [Test Example 5] Investigation of Agar Strength The strength of agar used in gel-like compositions was investigated.

[0131] (1) Production, sterilization, and evaluation of gel compositions Gel-like compositions were prepared and sterilized according to Table 5 and the test methods. After storage for two weeks, syneresis and texture were evaluated according to the evaluation method in Test Example 2. The results are shown in Table 5.

[0132] [Table 5]

[0133] (2) Results and Discussion The results from the examples in Table 5 show that by using low-strength agar and / or medium-strength agar, syneresis is suppressed while a gel-like composition with a good texture can be obtained.

[0134] [Test Example 6] Amount of low-strength agar The amount of agar contained was investigated.

[0135] (1) Production, sterilization, and evaluation of gel compositions Gel-like compositions were prepared and sterilized according to Table 6 and the test methods. After storage for two weeks, syneresis and shape retention were evaluated according to the evaluation method of Test Example 2. The results are shown in Table 6.

[0136] [Table 6]

[0137] (2) Results and Discussion The results in Table 6 show that if the agar content is between 0.02% by mass and 1.0% by mass or less, a gel-like composition with excellent shape retention can be obtained while suppressing syneresis. [Industrial applicability]

[0138] The present invention can be applied to a product that is a jelly for infants and young children, and is provided in a pouch container with a spout.

Claims

1. The solid content is 5% by mass or more and less than 20% by mass. A gel-like composition comprising one or more gelling agents selected from the group consisting of carrageenan, guar gum, xanthan gum, and locust bean gum.

2. The gel-like composition according to claim 1, comprising a plant-derived juice.

3. A gel-like composition according to claim 1 or 2, comprising two gelling agents selected from the group consisting of carrageenan, guar gum, xanthan gum, and locust bean gum, wherein the mass ratio of the first gelling agent to the second gelling agent is 1:0.3 to 1:

10.

4. The gel-like composition according to claim 1 or 2, comprising guar gum and xanthan gum as the gelling agent.

5. The gel-like composition according to claim 3, wherein the mass ratio of the guar gum to the xanthan gum is 1:0.3 to 1:

10.

6. A gel-like composition according to claim 1 or 2, comprising unprocessed starch.

7. The gel-like composition according to claim 1 or 2, wherein the water content is 80% by mass or more.

8. The gel-like composition according to claim 1 or 2, wherein the gel-like composition is a container-packaged gel-like composition filled in a container with a spout.

9. A preparation step of preparing a gel-like mixture by blending one or more gelling agents selected from the group consisting of carrageenan, guar gum, xanthan gum, and locust bean gum with a solid component, The manufacturing process includes filling the prepared gel-like mixture into a container to produce a gel-like composition, A method for producing the gel-like composition, wherein the solid content of the gel-like composition is 5% by mass or more and less than 20% by mass.

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