Frozen foods

Abstract

To provide a frozen object of a gelatinous food composition in which oil release after thaw is less, a texture and a flavor before freezing can be maintained, and a high fat content is included and which is homogeneous.SOLUTION: There is provided a frozen object obtained by freezing a gelatinous food composition at a room temperature, and the food composition includes: (A) 50-88 mass% of fat; (B) 11-49 mass% of water; (C) 0.05-5 mass% of an emulsifier; and (D) 0.15-0.5 mass% of a gelatinizer. The gelatinizer (D) includes (d1) a xanthan gum and (d2) a locust bean gum. A total content of the (d1) component and the (d2) component in the (D) component is 70 mass% or greater; in 100 mass% of the whole (A) component, 90 mass% or greater of linseed oil is included; and in 100 mass% of the whole (C) component, 90 mass% or greater of the emulsifier whose HLB value is 11 or greater, is included.SELECTED DRAWING: Figure 1

Description

[Technical field]

[0001] The present invention relates to a food composition that is in a gel state at room temperature and to a frozen food product containing the composition. [Background technology]

[0002] Elderly people or people requiring nursing care who have reduced chewing and swallowing functions, or patients who are currently recovering from illness, may be unable to take in sufficient nutrition due to being unable to eat a full normal diet, leading to malnutrition. Malnutrition can lead to reduced motor function, delayed recovery from illness, and the onset of complications. In order to ensure sufficient energy with a small intake, it is efficient to increase the fat and oil content in food. In response to this demand, various energy supplement foods with a high fat and oil content that can provide sufficient nutrition with a small intake have been developed.

[0003] It is important that this type of energy supplement food is in a form that is easy to consume. A liquid form is easy to ingest, but it is difficult to stably disperse fats and oils, and there is a limit to the fat and oil content. A solid form allows for a high fat and oil content, but is less easy to eat. A gel form is preferable because it is easy to eat and can contain a constant amount of fat and oil. Against this background, food products with a high fat and oil content that are gel-like at room temperature have been proposed (Patent Document 1). [Prior art documents] [Patent documents]

[0004] [Patent Document 1] JP 2011-182785 A Summary of the Invention [Problem to be solved by the invention]

[0005] Until now, gel foods have often been stored at room temperature or at low temperatures of 0 to 10°C due to reasons such as the deterioration of ingredients contained in the food when frozen, the need for equipment to control storage temperature, and the expense involved. As a result, they have a short shelf life, and when considering distribution in particular, it has become necessary to store, transport, and sell them frozen. This type of food, which has a high fat content and is in a gel state at room temperature, is different from frozen desserts such as ice cream and sherbet in that it is not eaten in a frozen state. Therefore, if it is frozen during storage, transportation, or sale, it is necessary to return it to room temperature before eating. However, when a food product with a high fat and oil content that is gel-like at room temperature is frozen and then thawed, the high fat and oil content makes it easy for oil to separate, resulting in oil floating on the surface of the food product, which causes a new problem that the texture and flavor that the food originally had before freezing is lost.Therefore, there has been a demand for a food product with a high fat and oil content that is homogeneous and gel-like at room temperature, which causes little oil separation after thawing and maintains the texture and flavor that it had before freezing.

[0006] To provide a food composition having a high fat / oil content, being homogeneous and in a gel state at room temperature, which exhibits little oil separation after thawing and can maintain the texture and flavor before freezing, and a frozen food product containing the composition. [Means for solving the problem]

[0007] As a result of intensive research aimed at solving the above-mentioned problems, the present inventors have focused on the type of fat or oil to be blended at a high content, and have found that when a specific emulsifier is used as an emulsifier to be combined with this specific fat or oil, it effectively functions to control the amount of oil separated after thawing and to control the texture and flavor before freezing, thereby solving the above-mentioned problems.

[0008] [1] A frozen product obtained by freezing a food composition that is a gel at room temperature, The food composition comprises the following ingredients: (A) Fats and oils 50~88% by mass; (B) Water 11~49% by mass; (C) 0.05 to 5% by mass of an emulsifier; and (D) gelling agent 0.15 to 0.5 mass%; Including, the (D) gelling agent contains (d1) xanthan gum and (d2) locust bean gum, and the total content of the (d1) component and the (d2) component in the (D) component is 70 mass% or more; Contains 90% by mass or more of linseed oil out of 100% by mass of the total (A) component, A frozen product containing 90% by mass or more of emulsifiers with an HLB value of 11 or more out of 100% by mass of all components (C).

[0009] [2] The frozen product described in [1], containing a polyglycerol fatty acid ester as an emulsifier with an HLB value of 11 or more.

[0010] [3] A frozen product obtained by freezing a food comprising a food composition that is in a gel state at room temperature before freezing the frozen product described in [1] or [2].

[0011] [4] A frozen product according to any of [1] to [3], in which a food composition that is a gel at room temperature or a food containing said composition is frozen by blowing cold air of -25°C or higher and -18°C or lower onto the frozen object, or by placing the frozen object in an environment of -25°C or higher and -18°C or lower.

[0012] [5] The frozen food described in [4], wherein the freezing period is from 10 hours to 100 hours. Effect of the Invention

[0013] According to the present invention, linseed oil is used as a specific oil that is blended in a high content, and is combined with an emulsifier having an HLB value of 11 or more as a specific emulsifier, thereby providing a food composition with a high oil content that is homogeneous and gels at room temperature, and a frozen food product containing the composition, which has little oil separation after thawing and can maintain the texture and flavor before freezing. [Brief description of the drawings]

[0014] [Figure 1] FIG. 2 is a photograph of a post-thaw jelly composition of Experimental Example 2 prepared by blending a high content of linseed oil. [Diagram 2] FIG. 13 is a photograph of a post-cold-thaw jelly composition of Experimental Example 5, which was prepared by blending a high content of olive oil. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0015] The following is a detailed description of the embodiments of the present invention. The scope of the present invention is not limited to these descriptions, and the present invention may be modified and implemented as appropriate without departing from the spirit of the present invention, other than the following examples. The frozen products, matters relating to their composition (composition and production method of the gel food composition, food), and the production method of the frozen products will be explained in order below.

[0016] <Frozen foods> A frozen product according to one embodiment of the present invention is obtained by freezing a food composition that is gelled at room temperature (hereinafter simply referred to as "gelled food composition"), or a food containing the gelled food composition. When the frozen product is thawed and returned to room temperature, the composition or food containing the composition maintains its gel state and has little oil separation (oil separation rate is, for example, 15% or less, preferably 5% or less, more preferably 1% or less), and the texture and flavor inherent to the composition or food containing the composition before freezing are not impaired. "Room temperature" refers to 5 to 35°C according to the JIS standard, and usually about 10 to 30°C.

[0017] <Gel-like food composition> The gel food composition according to one embodiment for use in producing frozen foods comprises the following components: (A) Fats and oils 50~88% by mass; (B) Water 11~49% by mass; (C) 0.05 to 5% by mass of an emulsifier; and (D) gelling agent 0.15 to 0.5 mass%; Includes.

[0018] (A) Oil and fat A gel food composition according to one embodiment contains 50 to 88% by mass of fats and oils based on the total mass of the gel food composition. If the fat and oil content is less than 50% by mass, the total calorie content of the food composition is low, and the amount of intake required for energy supply is increased, which places a burden on the diet. If the fat and oil content exceeds 88% by mass, the emulsified state becomes unstable, and separation of the fat and oil (oil separation) may occur even at room temperature, i.e., before freezing. The fat and oil content is preferably 70 to 88% by mass, and more preferably 75 to 88% by mass. In such a case, the total calorie content of the food composition increases, and a greater energy supply effect can be obtained by ingesting a small amount.

[0019] The present invention is characterized in that linseed oil is used as the oil and fat blended at a high content as described above, and is combined with a specific emulsifier (described later). The present inventors have found that a gel food composition blended with a high content of linseed oil as the oil and fat together with the specific emulsifier results in little oil separation even when the composition is frozen and then thawed, and maintains the texture and flavor that the composition originally had before freezing.

[0020] The details of the mechanism by which flaxseed oil can be used as a high-content oil together with a specific emulsifier to suppress oil separation and deterioration of texture and flavor when thawed in a frozen gel food composition are not clear. HLB value I can't believe it. This is presumably because the amount of oil separated after thawing and the texture and flavor before freezing are controlled. For example, when the oil and fat mixed in high content with the specific emulsifier is flaxseed oil, in the gel food composition, The growth of fat crystals is inhibited and the fat is emulsified. but maintain Be This reduces the amount of oil that separates after thawing, and the texture and flavor before freezing are maintained. I think that .

[0021] The linseed oil used in the present invention is an edible oil pressed from linseed, the seed of flax (Linum usitatissimum), and contains primarily triglycerides consisting of three unsaturated fatty acid side chains attached to a glycerol backbone, as well as saturated fatty acids. The three unsaturated fatty acids contain non-conjugated double bonds. "Unsaturated" refers to the presence of double bonds in the fatty acid chain, and "non-conjugated" refers to the presence of these double bonds separated by at least two single bonds.

[0022] The ratio of fatty acids constituting linseed oil is, for example, 6-15:13-37:35-78 (saturated fatty acids:monounsaturated fatty acids:polyunsaturated fatty acids).

[0023] The unsaturated fatty acids may include at least α-linolenic acid (C18:3, omega 3, or 9,12,15-octadecatrienoic acid), linoleic acid (C18:2, or 9,12-octadecadienoic acid), and oleic acid (C18:1). The number after the colon in parentheses indicates the degree of unsaturation. The α-linolenic acid (C18:3) contained in the unsaturated fatty acids is preferably 30% by mass or more, preferably 62% by mass or less. The linoleic acid (C18:2) contained in the unsaturated fatty acids is preferably 5% by mass or more, preferably 20% by mass or less. The oleic acid (C18:1) contained in the unsaturated fatty acids is preferably 13% by mass or more, preferably 35% by mass or less. The saturated fatty acids may include at least palmitic acid (16:0), stearic acid (18:0).

[0024] In one embodiment of the present invention, the proportion of flaxseed oil in all fats and oils (100% by mass) constituting the gel food composition is typically 90% by mass or more, preferably 95% by mass or more, more preferably 98% by mass or more, and most preferably 100% by mass.

[0025] The gel food composition according to one embodiment preferably contains the oil in a dispersed state, and more preferably contains the oil in an emulsified state, which allows the flavor and physical properties of the oil to be uniformly imparted to the gel food composition. An emulsified state of fats and oils means a state in which oil is dispersed as fine particles in an aqueous dispersion medium (O / W (oil-in-water) type emulsion), or a state in which water is dispersed as fine particles in an oil-based dispersion medium. A gel food composition according to one embodiment used in the production of a frozen product according to one embodiment of the present invention is an O / W (oil-in-water) type emulsion, and such a gel food composition can be obtained by the method described below.

[0026] (B) Water The gel food composition according to one embodiment contains 11 to 49% by mass of water based on the total mass of the gel food composition. If the water content is less than 11% by mass, a stable O / W (oil-in-water) emulsion of fats and oils may not be obtained, and if the water content exceeds 49% by mass of the composition, the amount of fats and oils contained will be low, resulting in insufficient calories per unit mass of the gel food composition. The water content is preferably 11 to 40% by mass, more preferably 12 to 30% by mass, and even more preferably 13 to 25% by mass.

[0027] (C) Emulsifier The emulsifier is used to emulsify and disperse the oil (linseed oil) in water at a high content in an O / W (oil-in-water) type. In order to stabilize the O / W (oil-in-water) type emulsion, the emulsifier preferably has an HLB value of 11 or more, more preferably 12 or more, and preferably 15 or less. HLB is an abbreviation for hydrophilic lipophile balance, and is an index for knowing whether an emulsifier is hydrophilic or lipophilic, and takes values ​​from 0 to 20. The smaller the HLB value, the higher the lipophilicity. By using an emulsifier with an HLB value of 11 or more, it is easy to easily emulsify the O / W type of linseed oil at a high content.

[0028] In one embodiment of the present invention, the proportion of emulsifiers having an HLB value of 11 or more among all emulsifiers (100% by mass) constituting the gel food composition is typically 90% by mass or more, preferably 95% by mass or more, more preferably 98% by mass or more, and most preferably 100% by mass.

[0029] The emulsifier with an HLB value of 11 or more is not particularly limited as long as it can emulsify fats and oils into O / W type (oil-in-water type), and can be appropriately selected and used from those applicable in the food industry. For example, emulsifiers include polyglycerin fatty acid esters, glycerin fatty acid esters, organic acid monoglycerides, propylene glycol fatty acid esters, sorbitan fatty acid esters, sucrose fatty acid esters, etc. Among them, polyglycerin fatty acid esters and sucrose fatty acid esters are preferred. In particular, polyglycerin fatty acid esters are preferred, as they are compatible with linseed oil, which is blended in high content as fats and oils.

[0030] The degree of polymerization of the polyglycerin portion (hydrophilic portion) of the polyglycerin fatty acid ester is, for example, 2 or more, preferably 5 to 15, and more preferably 5 to 10. Polyglycerin is produced by polymerization of glycerin, and is obtained as a mixture having various degrees of polymerization. In one embodiment, the polyglycerin fatty acid ester may be one that has been highly purified by molecular distillation or the like, but generally, a mixture of polyglycerin fatty acid esters having various degrees of polymerization is acceptable. In one embodiment of the present invention, the degree of polymerization is an average degree of polymerization.

[0031] The number of carbon atoms of the constituent fatty acid (hydrophobic portion) of the polyglycerol fatty acid ester is, for example, 8 or more, preferably 14 or more, and preferably 18 or less, and includes saturated or unsaturated fatty acids and straight-chain or branched fatty acids. Examples of such fatty acids include caprylic acid (8:0), capric acid (10:0), lauric acid (12:0), myristic acid (14:0), palmitic acid (16:0), stearic acid (18:0), oleic acid (18:1), and linoleic acid (18:2), and among these, myristic acid and stearic acid are preferred because of their compatibility with linseed oil, which is blended in high amounts as an oil and fat.

[0032] Examples of these polyglycerol fatty acid esters include decaglycerol monostearate, decaglycerol distearate, decaglycerol monomyristate, pentaglycerol monostearate, pentaglycerol monooleate, etc. The polyglycerol fatty acid esters can be used alone or in combination. The carbon number of the constituent fatty acid (hydrophobic part) of the sucrose fatty acid ester is, for example, 12 or more, preferably 14 or more, preferably 18 or less, and includes saturated or unsaturated fatty acids and straight-chain or branched fatty acids. Examples of these fatty acids include lauric acid, myristic acid, palmitic acid, stearic acid, oleic acid, behenic acid (22:0), erucic acid (22:1), etc. Among these, saturated fatty acids having 14 to 18 carbon atoms are preferred, and myristic acid and stearic acid are more preferred, in terms of good compatibility with linseed oil, which is blended in high content as an oil and fat. Examples of these sucrose fatty acid esters include sucrose stearate ester and sucrose myristic acid ester. The sucrose fatty acid esters can be used alone or in combination.

[0033] The content of the emulsifier is 0.05 to 5 mass%, preferably 0.1 to 3 mass%, and more preferably 0.3 to 1 mass%. By using the emulsifier, the oil is homogeneously and stably emulsified into an O / W (oil-in-water) type, and the emulsification is stably maintained, and oxidation of the oil can be suppressed.

[0034] (D) Gelling agent The gelling agent contains (d1) xanthan gum and (d2) locust bean gum. Such a gelling agent has an excellent thickening effect, and can gel even a composition containing a high proportion of fats and oils with a small amount of use, and can obtain a homogeneous gel-like material suitable for ingestion. The gelling agent may further contain (d3) guar gum, which can provide a higher thickening effect with a small amount of addition, stabilize the emulsion, and obtain a homogeneous gel-like material. That is, the gelling agent of one embodiment contains (d1) xanthan gum, (d2) locust bean gum, and (d3) guar gum.

[0035] The gelling agent may contain other polysaccharides in addition to the above components (d1) to (d3) as long as the effects of the present invention are not impaired. However, in order to achieve a high thickening effect with a small amount added, it is preferable that the gelling agent contains only the above components (d1) and (d2) or only the above components (d1) to (d3) as thickening polysaccharides, that is, does not contain any other thickening polysaccharides than the above components (d1) to (d3).

[0036] (d1) Xanthan gum is a water-soluble natural polysaccharide obtained by the extracellular production of starch made from corn or the like by a microorganism (Xanthomonas campestris). The primary structure has a main chain in which D-glucose is bonded by β-1,4 bonds, and a side chain consisting of D-mannose and D-glucuronic acid bonded to the anhydroglucose of the main chain. In the side chain, two molecules of D-mannose and D-glucuronic acid are bonded to every other D-glucose residue in the main chain. In addition, the D-mannose at the end of the side chain may be pyruvate, and the C-6 position of the D-mannose bonded to the main chain may be acetylated. Xanthan gums with molecular weights of about 2 to 50 million are known, but in the present invention, any molecular weight can be used. Xanthan gum has a high viscosity, and exhibits a high viscosity especially in a low concentration range compared to other polysaccharides. In the present invention, commercially available xanthan gum can also be used, such as Neosoft XR (manufactured by Taiyo Kagaku Co., Ltd.) and SATIAXANE CX90 (manufactured by Cargill).

[0037] (d2) Locust bean gum is a water-soluble polysaccharide obtained by separating and grinding the endosperm of the seeds (carob) of the carob tree (scientific name: Celatonia siliqua Linne), which mainly grows in the Mediterranean coastal region, and is composed of mannose in the main chain and galactose in the side chain. Galactose and mannose are present randomly in a ratio of about 1:4. Locust bean gum with a molecular weight of about 300,000 is known, but any molecular weight can be used in the present invention. A resilient gel-like material can be formed by using locust bean gum in combination with xanthan gum. In the present invention, commercially available locust bean gum can also be used, such as CESALPINIA LBG LN-1 / 200 (manufactured by Tate & Lyle) and VISCOGUM BJ (manufactured by Cargill).

[0038] (d3) Guar gum is a mucilage contained in the endosperm of the seeds of the legume guar (scientific name: Cyamopsis tetragonoloba), and is composed of mannose in the main chain and galactose in the side chain. Galactose and mannose are present in a ratio of about 1:2. Guar gum with a molecular weight of about 200,000 to 300,000 is known, but decomposed low molecular weight products are also commercially available. In the present invention, any molecular weight can be used. When guar gum is used in combination with xanthan gum, the viscosity increases synergistically, and a high thickening effect can be obtained. In addition, guar gum contributes to the stabilization of O / W type (oil-in-water type) emulsions. When a gelling agent contains a certain amount of guar gum, a stable emulsion of oils and fats can be obtained, and a homogeneous gel-like material can be obtained. In the present invention, commercially available guar gum can also be used, such as PROCOL U (manufactured by Habgen Guargums Limited) and VIDOGUM GHK 175 (manufactured by Unitech Foods Co., Ltd.).

[0039] The total content of the (d1) and (d2) components in the (D) component is preferably 70% by mass or more, more preferably 75% by mass or more, and particularly preferably 80% by mass or more. In such a case, a high thickening effect can be obtained with a small amount of addition, and a homogeneous gel-like material can be obtained. The upper limit of the total content of the (d1) and (d2) components in the (D) component is not particularly limited, and is 100% by mass.

[0040] In addition, the content of the (d1) component is preferably equal to or greater than the content of the (d2) component, from the viewpoint of obtaining a higher thickening effect with a small added amount. More preferably, in order to obtain a gel-like substance having a gel strength that is homogeneous and easy to consume, the blending ratio of the (d1) component is in the range of 51 to 80 mass% of the total (100 mass%) of the (d1) component and the (d2) component.

[0041] When the (D) gelling agent contains (d3) guar gum, the mass ratio of the sum of (d1) xanthan gum and (d2) locust bean gum to the (d3) guar gum is preferably in the range of 95:5 to 70:30, more preferably in the range of 95:5 to 75:25, and particularly preferably in the range of 95:5 to 80:20. This range is preferable in terms of excellent thickening effect, emulsion stability, and gel homogeneity.

[0042] A gel food composition according to one embodiment contains the above gelling agent in an amount of 0.15 to 0.5% by mass based on the total mass of the gel food composition, and the content of the gelling agent is preferably 0.2 to 0.4% by mass. In general, the thickening effect on low-viscosity substances depends on the amount of gelling agent added. In the past, gelling agents containing gelatin or polysaccharides as active ingredients had to be added in amounts of 3 to 10% by mass or more in order to impart high viscosity or promote gelation. In products containing a large amount of gelling agent, it was impossible to avoid unpleasant sensations due to the strange taste and odor derived from polysaccharides, which was a problem. In addition, the greater the amount of gelling agent added, the more restricted the amount of other ingredients (e.g., fats and oils and additives) that can be added. Therefore, in products containing such a large amount of gelling agent, it was difficult to add a high amount of fats and oils (e.g., 50% by mass or more, 65% by mass or more, 70% by mass or more, 75% by mass or more). The above-mentioned (D) gelling agent can provide an excellent thickening effect and promote gelation with a small amount of addition, so that the above-mentioned problems can be solved.

[0043] The contents of components (B) and (D) preferably satisfy the following formula (1): By setting the ratio of gelling agent (D) to water (B) within a specific range, a high content of oils and fats can be stabilized with a small amount of water, and a homogeneous, cohesive gel suitable for consumption can be obtained. 0.7≦d / b×100≦2.5 (1) In the above formula (1), b represents the content (% by mass) of the (B) component in 100% by mass of the composition, and d represents the content (% by mass) of the (D) component in 100% by mass of the composition. More preferably, the following formula (1)' is satisfied. 0.7≦d / b×100≦2.0 (1)'

[0044] In addition to the above components (d1) to (d3), the gelling agent may contain, as necessary, dextrin, oligosaccharides, sugar, glucose, etc. for the purpose of improving dispersibility, within a range that does not impair the effects of the present invention.

[0045] The method of producing the gelling agent containing the (d1) component, the (d2) component, and if necessary the (d3) component is not particularly limited. For example, the gelling agent may be prepared by mixing the (d1) component and the (d2) component in advance, and then mixing the (d3) component if necessary, or by adding the (d1) to (d3) components at once and mixing them, or by mixing the (d1) component and the (d3) component in advance, and then mixing the (d2) component, or by mixing the (d2) component and the (d3) component in advance, and then mixing the (d1) component.

[0046] (E) Other ingredients The gel food composition according to one embodiment may contain additives such as various nutritional supplements, sugars, sweeteners, flavorings, fragrances, antioxidants, preservatives, colorants, emulsifying aids, pH adjusters, organic acids, buffers, fruit juice, dairy products (yogurt, milk, fresh cream, skim milk powder, fermented milk, whey, etc.), eggs (including egg yolks and egg whites), etc., for the purpose of adjusting flavor and / or enhancing nutrition, etc., within a range that does not impair the effects of the present invention. There are no particular limitations on these additives as long as they are normally used in the food industry, and they can be used in appropriate combinations. As nutritional supplements, amino acids, fat-soluble and water-soluble vitamins, minerals (including essential trace elements such as calcium, iron, zinc, copper, etc.), and the like can be used. Examples of sweeteners include carbohydrates such as glucose, sucrose, and glucose-fructose liquid sugar, and artificial sweeteners such as saccharin, aspartame (registered trademark), acesulfame K (registered trademark), and sucralose (registered trademark). As the flavoring agent, various natural and artificial flavoring agents used in the food industry can be appropriately used. As the fragrance agent, various natural and artificial flavoring agents used in the food industry can be appropriately used. Examples of the antioxidant include tocopherol, tocopherol acetate, propyl gallate, ascorbyl stearate, glycine, sodium ascorbate, and sodium erythorbate. Examples of preservatives include sodium citrate, methyl parahydroxybenzoate, and propyl parahydroxybenzoate. Examples of emulsifying aids include concentrated glycerin and macrogol. Examples of pH adjusters include citric acid, acetic acid, phosphoric acid, sodium hydrogen carbonate, sodium hydroxide, etc. The amount of pH adjuster added is not particularly limited as long as it does not impair the effects of the present invention, and is, for example, 0.2 to 1% by mass based on the total mass (100% by mass) of the gel food composition. Examples of the organic acid include acetic acid, citric acid, malic acid, fumaric acid, tartaric acid, gluconic acid, adipic acid, succinic acid, and lactic acid. It may also contain flavoring ingredients such as cocoa powder, coconut powder, green tea powder, vegetable puree, and fruit puree.

[0047] The gel food composition according to one embodiment further contains (e1) an organic acid in addition to the above components (A) to (D). The content of the organic acid is not particularly limited as long as it is within a range that does not impair the effects of the present invention, but for example, it is preferable to contain 1 to 3 mass% (preferably 1 to 2 mass%) of the organic acid based on the total mass (100 mass%) of the gel food composition. Among them, it is preferable to contain acetic acid as the organic acid. The organic acid may be mixed in advance with water of the above component (B) and added to the composition in the form of an aqueous solution. In one embodiment, the content of the oil and fat of component (A) may be 50 to 88 mass%, and the content of the organic acid (e1) may be 1 to 3 mass%, based on the total mass (100 mass%) of the gel food composition. In one embodiment, the content of the oil and fat of component (A) may be 70 to 88 mass%, and the content of the organic acid (e1) may be 1 to 2 mass%, based on the total mass (100 mass%) of the gel food composition. The gel food composition according to one embodiment is in a homogeneous gel form and is suitable for ingestion. In this specification, the term "homogeneous gel" refers to a state in which a homogeneous emulsion of oil and water has gelled, and the term "heterogeneous gel" refers to a state in which an emulsion of water and a portion of the oil has gelled and the remaining oil has separated, or a state in which only the water has gelled and the oil has separated.

[0048] The calorie (energy) of the gel food composition according to one embodiment is preferably 450 kcal / 100g or more, more preferably 500 kcal / 100g or more. From the viewpoint of taking in sufficient nutrition with a small meal, the calorie is more preferably 600 kcal / 100g or more. There is no particular upper limit for the calorie, but from the viewpoint of ease of eating, it is preferably 850 kcal / 100g or less, more preferably 800 kcal / 100g or less. The calorie is measured according to the modified Atwater method described in column 3 of Appendix 1 of the Nutrition Labeling Standards.

[0049] <Method of producing gel food composition> The gel food composition according to one embodiment can be produced, for example, by mixing the components constituting the composition. The order and method of adding the components are not particularly limited. For example, it can be produced by a method including the following steps 1 and 2, and, if necessary, step 3. Step 1: (A) fat or oil, (B) water, (C) an emulsifier, and (E) other components as necessary, are mixed to prepare an O / W type emulsion; Step 2: mixing the above O / W emulsion with a gelling agent (D); Optional step 3: further mixing the (A) oil or fat into the above mixture. The preferred embodiments of each of the components (A) to (E) are the same as those explained in the above <Gel food composition>. In the manufacturing method of this embodiment, by using the above-mentioned gelling agent, a high content of oil and fat can be stabilized with a small amount of water, thereby making it possible to obtain a homogeneous gel-like material.

[0050] Each step is explained below. The amount (parts by mass) of each of the components (A) to (D) added is based on the final mass (100 parts by mass) of the gel food composition, and the above steps produce a gel food composition (100 parts by mass) containing each of the components (A) to (D) and, if necessary, component (E).

[0051] (Process 1) First, (A) fats and oils, (B) water, and (C) emulsifier are mixed to prepare an O / W type emulsion. The order of addition of components (A) to (C) is not particularly limited. Preferably, in terms of solubility, (C) emulsifier is added to (B) water in advance to dissolve it, and (A) fats and oils are added while stirring the resulting solution at 10 to 40°C using a stirring or mixing means at a rotation speed of about 500 to 1,000 rpm. The mixing method is also not particularly limited as long as it is a method that can obtain a homogeneous O / W type emulsion. For example, emulsification is performed by stirring at 10 to 40°C (preferably 15 to 30°C) using a stirring or mixing means at a rotation speed of about 500 to 1,000 rpm for a stirring time of about 5 to 60 minutes. The timing of addition of optional component (E) is also not particularly limited.

[0052] The amount of (A) fat or oil added may be the entire amount (e.g., 50 to 88 parts by mass) of fat or oil to be contained in the gel food composition added in step 1. Alternatively, a portion (e.g., 10 to 50 parts by mass) of fat or oil to be contained in the gel food composition may be added in step 1, and the remainder of the fat or oil may be further mixed in step 3. The amounts of (B) water and (C) emulsifier to be added are determined according to the content of fats and oils, and may be any amount that can produce a stable O / W type emulsion. Specifically, the amount of (B) water to be added is 11 to 49 parts by mass, preferably 11 to 40 parts by mass, more preferably 12 to 30 parts by mass, and even more preferably 13 to 25 parts by mass. The amount of (C) emulsifier to be added is 0.05 to 5 parts by mass, preferably 0.5 to 10 parts by mass. is 0.1 to 3 parts by mass, more preferably 0.3 to 1 part by mass.

[0053] (Process 2) Next, a gelling agent (D) is mixed with the O / W emulsion obtained in step 1. The addition of the gelling agent can further stabilize the O / W emulsion of fats and oils. The amount of gelling agent to be added may be an amount that can obtain a homogeneous gel. Specifically, it is 0.15 to 0.5 parts by mass. If it exceeds 0.5 parts by mass, the amount of other components (e.g., fats and oils and additives) is limited, making it difficult to incorporate a high amount of fats and oils, and is not preferable in terms of deterioration of workability due to increased viscosity. If it is less than 0.15 parts by mass, gelation may be insufficient. The amount of gelling agent to be added is preferably 0.15 to 0.5 parts by mass, more preferably 0.2 to 0.4 parts by mass, in terms of ensuring stable gelation and workability. In a preferred embodiment, the relationship between the water (B) and the gelling agent (D) satisfies the above formula (1) (more preferably formula (1)'). By setting the ratio of the gelling agent (D) to the water (B) within a specific range, a high content of oils and fats can be stabilized with a small amount of water, and a homogeneous gel can be obtained. By adding a gelling agent and then mixing, the O / W emulsion can be stabilized. The mixing method is not particularly limited, but for example, the emulsion is stabilized by stirring at 10 to 40°C (preferably 15 to 30°C) using a stirring or mixing means at a rotation speed of about 500 to 1,000 rpm for a stirring time of about 5 to 60 minutes. It is preferable to mix without causing foaming.

[0054] (Step 3) Step 3 is an optional step. As described above, the remaining part of the (A) oil or fat may be further mixed with the mixed liquid obtained in step 2. The amount of the additional fat (A) may be determined according to the desired fat content. Specifically, it is 10 to 75 parts by mass, preferably 20 to 70 parts by mass, and more preferably 30 to 60 parts by mass. In this way, the additional fat can be mixed with the stable O / W emulsion obtained in step 2 to obtain a stable gel-like material in which a high content of fat is uniformly dispersed. The additional fat is preferably added gradually while stirring the O / W emulsion in order to maintain the stability of the emulsified state. Stirring is preferably performed without causing foaming, and stirring is performed gradually (at a low speed) for about 5 to 30 minutes using a stirring or mixing means that provides gentle conditions, such as a spoon.

[0055] Next, the mixed liquid obtained in the above step 2 or step 3 is gelled. The method of gelling is not particularly limited, but an example thereof includes a method in which the mixed liquid obtained above is homogenized while being heated to a gelation onset temperature or higher, and then cooled as necessary. The heating temperature is preferably a high temperature equal to or higher than the gelation initiation temperature, for example, 85°C or higher, and preferably 95°C or higher. There is no particular upper limit, but it is usually 100°C or lower to prevent the emulsified state from collapsing due to high temperatures. The heating time is, for example, 1 to 60 minutes. There is no particular limit to the cooling temperature when cooling, and room temperature, preferably 10°C or lower, is preferred. The viscosity decreases when heated, but gelation occurs when the mixture is cooled. In particular, a gel-like material with an improved degree of gelation can be obtained by heating to 85°C or higher and then cooling to 10°C or lower.

[0056] In order to prevent oxidation of the oil or fat, at least one of the above steps 1 to 3 may be carried out, for example, under a nitrogen atmosphere. According to the above method, it is possible to obtain a homogeneous gel containing a high content of fats and oils with a small amount of gelling agent.

[0057] The gel food composition according to one embodiment may be subjected to a pH adjustment treatment and / or a heat sterilization treatment in order to prevent deterioration of the quality such as texture, physical properties, etc. Such a gel food composition can be suitably used as a food composition to be stored at room temperature. The pH of the gel food composition according to one embodiment is, for example, 4.5 to 8. When the pH is within the above range, post-meal discomfort can be suppressed.

[0058] <Food> The gel food composition according to one embodiment is in a gelled state (jelly-like or jam-like) from a solid to a semi-solid state. In this specification, gel-like means a physical property that has viscosity and a three-dimensional structure (polymer chains form a three-dimensional network structure and water is immobilized (fixed)) like jelly or jam, and has poor fluidity. The gel food composition according to one embodiment can be directly consumed as a gel food. The gel food composition according to one embodiment is in a gel form (jelly or jam form) and can be comfortably consumed despite its high fat and oil content. Examples of gel foods include jelly foods, jelly drinks, gummies, Bavarian cream, puddings, mousses, jams, nutritional supplements, liquid foods, etc.

[0059] The food may also be a food containing the gel food composition according to one embodiment.For example, the gel food composition may be mixed with other food ingredients to produce beverages such as yogurt, coffee, black tea, green tea, cocoa, sweet red bean soup, juice, soy milk, raw milk, processed milk, lactic acid bacteria beverages, calcium-enriched beverages, and beverages containing dietary fiber; dairy products such as coffee whitener, whipped cream, custard cream, and soft serve ice cream; liquid dishes such as bread, soup, stew, sauce, dressing, mustard paste, and wasabi paste; seasonings; processed fruit products such as fruit sauce and fruit preparation; liquid foods; gel foods such as jelly and pudding; liquid or paste supplements; and liquid or paste pet foods.

[0060] The gel food composition according to one embodiment or a food containing the same contains a high proportion of fats and oils, and therefore has a large calorific value per unit mass, and can provide sufficient energy by eating a small amount. Therefore, the gel food composition according to one embodiment or a food containing the same can be used to provide energy to patients who need care or those who have a poor appetite and are in a state of malnutrition, to recover from a state of malnutrition, and to enhance nutrition. In addition, the viscosity and shape of the gel food composition according to one embodiment or a food containing the same may be adjusted to be such that it passes smoothly through the pharynx and is easy to swallow, and may be used to provide energy to individuals with difficulty swallowing. The gel food composition according to one embodiment or a food containing the same can be used for consumption by healthy mammals, including humans. The gel food composition according to one embodiment or a food containing the same can be suitably used to provide an energy source in a situation where a large amount of rapid energy supply is required. The gel food composition according to one embodiment or a food containing the same can be a functional food.

[0061] One embodiment relates to a method for providing energy to a subject in need thereof, comprising ingesting a food comprising the gel food composition. As used herein, the term "subject" refers to an animal. For example, the food of the embodiment can be fed to a mammal. Examples of mammals (subjects) that can be fed include, but are not limited to, humans, livestock such as cows, horses, sheep, and goats, pets such as dogs and cats, and laboratory animals such as mice, rats, guinea pigs, and rabbits. In one embodiment, the subject can be a healthy mammal, including a human. In one embodiment, the subject can be a healthy human. In one embodiment, the subject can be a person in need of care or a patient with poor appetite who is in a state of malnutrition.

[0062] <Method of manufacturing frozen foods> The frozen product according to one embodiment can be produced by freezing the gel food composition according to one embodiment or a food containing the gel food composition. In the freezing step according to one embodiment, it is preferable to blow cold air at a low temperature (for example, -25°C or higher and -18°C or lower; the same applies below) onto the gel food composition or food containing the gel food composition (hereinafter, sometimes simply referred to as "frozen object"), which is the object to be frozen, at room temperature (usually about 10 to 30°C), or to place the object to be frozen in a low-temperature environment to freeze it. If the freezing temperature (the temperature of the cold air blown onto the object to be frozen, or the temperature of the environment in which the object to be frozen is placed) is too low (for example, below -25°C), the freezing temperature is likely to be a temperature at which the growth of fat and oil crystals is likely to progress, and in that case, the emulsion is destroyed, so that the oil separation rate when the frozen product is returned to room temperature (after thawing) after freezing exceeds, for example, 15%, and as a result, the texture and flavor originally possessed by the composition before freezing or the food containing the composition may be impaired. Conversely, if the freezing temperature is too high (for example, above -18°C), the growth of ice crystals will be accelerated, which may destroy the gel structure or may not achieve the purpose of freezing (to extend shelf life). The freezing temperature is preferably -18°C or lower, and more preferably -23°C or higher. As the freezing method, either slow freezing or quick freezing can be adopted, but quick freezing is preferred. Quick freezing literally means quickly freezing the object to be frozen. Specifically, for example, the object to be frozen can be frozen in as short a time as possible (about 30 minutes to 1 hour). By performing quick freezing, in addition to being expected to improve the productivity of the frozen product, it is possible to suppress the growth of ice crystals in the aqueous phase of the object to be cooled and the growth of fat and oil crystals in the oil phase (high content), and as a result, it is expected to improve the oil separation resistance after thawing.

[0063] The freezing period (time) varies depending on the fat / oil concentration in the gel food composition and the freezing temperature, but can be, for example, 10 hours to 100 hours, preferably 10 hours to 84 hours. Even if the freezing temperature is appropriate, if the freezing period is too short, it may cause the inconvenience (mentioned above) that occurs when the freezing temperature is too high. In addition, even if the freezing temperature is appropriate, if the freezing period is too long, it may cause the inconvenience (mentioned above) that occurs when the freezing temperature is too low. The freezing period referred to here is not only the period as a freezing condition, but also the storage period until thawing (use).

[0064] <Thawing frozen foods> In one embodiment, methods for thawing frozen products include natural thawing by leaving the product at room temperature, thawing in a refrigerator by placing the product overnight or overnight, and thawing the product under running water such as tap water at room temperature. EXAMPLES

[0065] The present invention will be described in more detail with reference to the following experimental examples (including examples and comparative examples), but the present invention is not limited to these examples. In the experimental examples, "%" and "parts" refer to "% by mass" and "parts by mass" based on mass unless otherwise specified. In the following experimental examples and production examples, "room temperature" generally refers to about 10 to 30°C.

[0066] 1.[Materials used] <Ingredient (A): Oil> A1: Linseed oil 1 (Constituent fatty acids: Palmitic acid (16:0) 7.0%, Stearic acid (18:0) 4.7%, Oleic acid (18:1) 22.9%, Linoleic acid (18:2) 17.4%, α-linolenic acid (18:3) 47.9%), Product name: AJINOMOTO Linseed Oil (manufactured by J-Oil Mills Co., Ltd., Energy per gram 9kcal) A2: Linseed oil 2 (Constituent fatty acids: Palmitic acid 6.4%, Stearic acid 5.3%, Oleic acid 22.7%, Linoleic acid 16.6%, α-linolenic acid 48.8%), Product name: Nisshin Linseed Oil (manufactured by Nisshin Oillio Group Co., Ltd., Energy per gram 9kcal) A3: Linseed oil 3 (Constituent fatty acids: Palmitic acid 5.0%, Stearic acid 4.3%, Oleic acid 23.8%, Linoleic acid 15.5%, α-linolenic acid 51.4%), Product name: Linseed oil (manufactured by Nippon Flour Mills Co., Ltd., Energy per gram 9kcal) A4: Linseed oil 4 (Constituent fatty acids: Palmitic acid 5.8%, Stearic acid 3.2%, Oleic acid 15.5%, Linoleic acid 15.0%, α-linolenic acid 60.6%), Product name: Oithy Linseed Oil (Made by Asahi Co., Ltd., Energy per gram is 9 kcal) A5: Olive oil (Constituent fatty acids: Palmitic acid 10.6%, Palmitoleic acid (16:1) 0.5%, Stearic acid 3.6%, Oleic acid 75.2%, Linoleic acid 8.8%, α-linolenic acid 0.6%, Arachidic acid (20:0) 0.4%, Eicosenoic acid (20:1) 0.3%), Product name: Nisshin Light and Smooth Olive Oil (manufactured by Nisshin Oillio Group Co., Ltd., energy per gram is 9kcal)

[0067] <Ingredient (B): Water> B1: Ion-exchanged water

[0068] <Component (C): Emulsifier> C1 to C8: Polyglycerol fatty acid esters, C9: Organic acid monoglycerides, C10: Sorbitan fatty acid esters (all of the above are Sunsoft series, manufactured by Taiyo Kagaku Co., Ltd.) C1: Decaglycerin monomyristate (HLB: 14.5, product name: Q-14S) C2: Decaglyceryl monostearate (HLB: 12, product name: Q-18S) C3: Pentaglyceryl monostearate (HLB: 13, product name: A-181E) C4: Pentaglyceryl monooleate (HLB: 13, product name: A-171E) C5: Decaglycerin distearate (HLB: 11, product name: Q-182S) C6: Diglyceryl mono- and dioleate (HLB: 6.5, product name: Q-17B) C7: Diglyceryl monostearate (HLB: 7, product name: Q-18D) C8: Pentaglyceryl trioleate (HLB: 7, product name: A-173E) C9: Glyceryl citrate monostearate (HLB: 9.5, product name: No. 621B) C10: Sorbitan monooleate (HLB: 5.1, product name: No. 81S)

[0069] <Component (D): Gelling agent> d1: Xanthan gum, product name: Neosoft XR (manufactured by Taiyo Kagaku Co., Ltd.) d2: Locust bean gum, product name: CESALPINIA LBG LN-1 / 200 (manufactured by Tate & Lyle)

[0070] 2. [Jelly composition] <Manufacturing> The jelly compositions of each experimental example were prepared by the following method. (1) (B) Water and (C) an emulsifier shown in Table 1 were placed in a plastic container, and the container was heated to about 60°C while stirring using a stirrer (Three-One Motor, manufactured by Shinto Scientific Co., Ltd.) to dissolve the water and the emulsifier, thereby obtaining a 10% emulsifier solution. (2) Ion-exchanged water was added to the 10% emulsifier solution, and the mixture was stirred at 1,300 rpm for 5 minutes using a Three-One motor. (3) After the addition of ion-exchanged water and stirring were completed, the warmed oils and fats (A) shown in Table 1 were added little by little while stirring. (4) After the addition of the oil and fat was completed, the mixture was stirred at 1,300 rpm for 5 minutes using a Three-One motor to obtain an O / W type emulsion. (5) To the O / W type emulsion, (D) a gelling agent prepared by previously mixing the components according to the ratio shown in Table 1 was added, and the mixture was stirred at 1,300 rpm for 5 minutes using a three-one motor. (6) After adding the gelling agent and stirring, the mixture was heated in a 95°C water bath for 7.5 minutes. (7) Fill 70g of the resulting liquid into each of two cups (120ml capacity), then (8) The mixture is cooled to below 10°C to remove the heat, and the jelly composition is completed. Steps (2) to (5) were carried out in a water bath at 51°C.

[0071] <Evaluation 1> The jelly compositions obtained in each experiment were evaluated for gel formation (stability), emulsification degree, and gelation degree.

[0072] 1-1. Gel formation (stability) The state of the gel was visually inspected during and after the production of the jelly composition, and evaluated according to the following evaluation criteria. <Evaluation criteria> A: A homogeneous gel was formed. ×: The components separated during production and did not form a homogeneous gel.

[0073] 1-2. Emulsification degree The degree of emulsification of the jelly composition was visually confirmed during and after production, and evaluated according to the following evaluation criteria. <Evaluation criteria> 4: Emulsified. 3: Oil droplets are visible. 2: The oil droplets are large and translucent. 1: Separate and do not mix at all.

[0074] 1-3.Gelation degree The gel degree of the jelly compositions was visually confirmed during and after production, and evaluated according to the following evaluation criteria. In Table 1, "-" indicates that the emulsification degree was rated 1 and therefore no evaluation was performed. <Evaluation criteria> ○: When removed from the plastic container, the product was solid and had no fluidity. △: When removed from the plastic container, the product had no fluidity but spread slightly. ×: Not solidified and fluid.

[0075] 3. [Frozen jelly composition] <Manufacturing> The jelly compositions obtained in each experimental example were frozen at the temperatures (-40°C, -23°C) shown in Table 1. By storing them frozen at each temperature for each period (12 hours, 72 hours, 216 hours) shown in Table 1, multiple frozen jelly compositions were obtained for each experimental example. Freezing to −40° C. was performed by rapid freezing using a quick freezer (small blast chiller, DBC-050, manufactured by Yamato Reiki Kogyo Co., Ltd.) Freezing to −23° C. was performed by slow freezing using the freezer compartment of a household refrigerator.

[0076] <Evaluation 2> The frozen jelly compositions obtained in each experimental example were left to stand in a thermostatic chamber at 25°C for one day and then allowed to thaw naturally. The thawed jelly compositions were then evaluated for oil separation resistance (cold-thawing stability), texture and flavor.

[0077] 2-1.Oil separation resistance After thawing, the weight of the container containing the jelly composition was measured and recorded as the "total amount (g)". After thawing, the jelly composition was removed from the container, and the entire jelly composition after thawing was placed on a stainless steel colander and left to stand for 1 minute to separate the oil-separated portion from the gel portion. The weight of the oil-separated portion that passed through the meshes of the colander was measured and recorded as the "oil-separated portion weight (g)". Using the measured values ​​of each experimental example, the oil-separation rate (%) was calculated according to the following formula and evaluated according to the following criteria. [Calculation formula] Oil separation rate (%) = (oil separation weight (g) / (total amount (g) - container weight (g))) x 100 <Evaluation criteria> ◎◎: Oil separation rate is 1% or less ◎: Oil separation rate is over 1% and 5% or less ○: Oil separation rate is more than 5% and 15% or less ×: Oil separation rate is more than 15% and 30% or less ××: Oil separation rate is over 30%

[0078] 2-2. Texture and flavor The texture and flavor of the thawed jelly composition were evaluated by 10 trained panelists (5 men and 5 women) who ate the thawed jelly composition according to the following criteria. The evaluation was based on the average of the evaluations by the 10 panelists. <Evaluation criteria> ◎: No difference in texture or flavor was detected compared to the jelly composition before freezing (same before and after thawing). ○: There is a slight difference in texture and flavor compared to the jelly composition before freezing. ×: Compared to the jelly composition before freezing, the difference in texture and flavor was felt strongly, making the person hesitant to eat it.

[0079] The composition of the jelly composition and the evaluation results are shown in Table 1. In Table 1, the values ​​of the components (A), (B), (C), and (D) represent parts by mass based on the total of the jelly composition (100 parts by mass), and the freezing conditions in the Evaluation 2 column represent the freezing conditions of the frozen jelly composition, which is the precursor of the evaluated thawed jelly composition.

[0080] [Table 1]

[0081] 1 and 2 show photographs of the thawed jelly compositions obtained in Experimental Example 2 (freezing conditions: -23°C, 12 hours) and Experimental Example 5 (freezing conditions: the same as Experimental Example 2). It is confirmed that the thawed jelly composition of Experimental Example 2 (corresponding to the Example) shown in FIG. 1 is composed entirely of a gel consisting of a homogeneous emulsion of oil and water. On the other hand, the thawed jelly composition of Experimental Example 5 (corresponding to the Comparative Example) has a separated layer of oil at the top (transparent part in the photograph), and it is confirmed that the water and some of the oil have gelled, and the remaining oil has separated.

[0082] From Table 1 and Figures 1 and 2 above, it can be seen that when linseed oil was used as the oil / fat blended at a high content together with the specific emulsifier (Experimental Examples 1 to 4), a jelly with excellent cold-thaw stability was obtained compared to when olive oil was used (Experimental Example 5). The reason for the decrease in cold-thawing stability of the thawed jelly composition of Experimental Example 5 (corresponding to the comparative example) is believed to be that fat crystals grew during freezing (oil droplets coalesced, destroying the emulsion), causing the emulsion to become more unstable. Note that the jelly composition using olive oil before freezing (Experimental Example 5) is considered not to have improved cold-thawing stability even if it was frozen using quick freezing, because fat crystals would grow in the temperature range of -25°C or higher and -18°C or lower.

[0083] According to Table 1, even when the oil and fat blended at a high content was linseed oil, when an emulsifier (C6 to C10) with an HLB value of less than 11 was used (Experimental Examples 2e to 2i), the ingredients separated during production and did not form a homogeneous gel (gel formation: ×, emulsification degree: 1). For this reason, it was not possible to perform evaluations after the gelation degree. On the other hand, for Experimental Examples 1, 2, 2a to 2d, and 3 to 5 in which the gel formation, emulsification degree, and gelation degree were good (good, 4, and good, respectively), the following points can be understood. If the freezing time is too long (216 hours), deterioration of cold-thaw stability is unavoidable. If the freezing temperature is too low (-40°C), there is a tendency for cold-thaw stability (resistance to oil separation) to deteriorate even if the freezing time is short (12 hours). If the freezing temperature is appropriate (-23°C), there is a tendency for cold-thaw stability to be maintained even if the freezing time is long (72 hours). Looking at the column for Experimental Example 2, when the freezing temperature is -23°C, the cold-thaw stability is maintained, being ◎◎ (12 hours) and ◎ (72 hours). Experimental Examples 1, 2a, 2b, 2d, 3, and 4 also show a similar tendency. Experimental Example 2c is considered an exception. Looking at the column for Experimental Example 2, when the freezing temperature is -23°C, there is a tendency for the cold-thawing stability to deteriorate as the freezing time is increased. For example, the cold-thawing stability, which was ◎◎ after 12 hours of freezing, deteriorates to ◎ when the freezing time is extended to 72 hours, and to ×× after 216 hours. The same is true for Experimental Examples 1, 3, and 4. The longer the freezing time at -23°C, the more opportunities the frozen object (the jelly composition obtained in each experimental example) has to be exposed to low temperatures. All of the fats and oils used in the experimental examples have a lower solidification start temperature than water, so exposure to low temperatures for an extended period of time causes the growth of fat and oil crystals in the frozen object, destroying the emulsion. We believe this is the reason why, when the freezing temperature is constant (-23°C in this example), the longer the freezing time, the worse the cold-thaw stability becomes.

Claims

1. A frozen product obtained by freezing a food composition that is a gel at room temperature, The food composition comprises the following ingredients: (A) Fats and oils 50-88% by mass; (B) Water 11-49% by mass; (C) 0.05 to 5% by mass of an emulsifier; and (D) gelling agent 0.15 to 0.5 mass%; Including, the (D) gelling agent contains (d1) xanthan gum and (d2) locust bean gum, and the total content of the (d1) component and the (d2) component in the (D) component is 70% by mass or more; The composition contains 100% by mass of linseed oil out of 100% by mass of the total (A) component, A frozen product comprising 100% by mass of an emulsifier having an HLB value of 11 or more and 15 or less, out of a total of 100% by mass of the (C) component, the emulsifier being at least one selected from decaglycerol monomyristate, decaglycerol monostearate, pentaglycerol monostearate, and decaglycerol distearate.

2. A frozen product obtained by freezing a food comprising the food composition according to claim 1 which is in a gel form at room temperature before freezing the frozen product.

3. A method for producing the frozen product according to claim 1 or 2, The method for producing a frozen product comprises, when a food composition that is a gel at room temperature or a food containing the composition is to be frozen, blowing cold air at a temperature of -25°C or higher and -18°C or lower onto the food composition to freeze it, or placing the food composition in an environment at a temperature of -25°C or higher and -18°C or lower to freeze it.

4. The method for producing frozen products according to claim 3, wherein the freezing period is from 10 hours to 100 hours.

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