Composition for gelled food and gelled food having multiple layers containing the same

Abstract

The present application relates to a multi-layered gelled food composition comprising a gelling agent including at least one selected from agar and carrageenan; and (b) locust bean gum; and a multi-layered gelled food product comprising the aforementioned gelled food composition.

Description

[Technical field]

[0001] The present application relates to a composition for a gelled food having multiple layers and a gelled food having multiple layers comprising the same. [Background technology]

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

[0003] Meanwhile, such gelled foods have various physical properties and textures depending on the type, composition, and additives of the gelling agent added, and therefore various types of jellies are manufactured to adjust these properties.

[0004] Korean Patent Publication No. 0166638 relates to a jelly with a texture similar to that of fruit pulp, and discloses a jelly that has a crispy texture unique to fruit pulp and the juice that is produced during the thawing process enhances the feeling of eating natural fruit. However, since the jelly is stored and distributed in a frozen state, the quality can be preserved, but when stored at room temperature for a long period of time, the shape retention is reduced and there is a high possibility of contamination by microorganisms such as sterilization.

[0005] Therefore, the present inventors have attempted to go beyond adjusting the taste and texture of existing single-layer jellies to produce a gelled food having multiple layers while still having high microbial safety.

[0006] In the course of research into this, it became clear that a gelled food having multiple layers must be manufactured to maintain its shape so that the layers do not collapse during or after the manufacturing process, and at the same time, must have appropriate fluidity so as not to become too hard or too soft.The present inventors also attempted to go beyond existing gelled foods for refrigerated / frozen storage and manufacture a gelled food that maintains its appearance, texture, microbial safety, etc. even after long-term storage at room temperature.

[0007] Therefore, by manufacturing the gelled food in a way that prevents mixing of multiple layers each having a different taste and texture, consumers can experience two or more tastes and textures, thereby enhancing their sensory preference. At the same time, the gelled food has good shape retention so that the shape of the gelled food can be maintained. In addition, the gelled food has excellent microbial safety even when distributed at temperatures above room temperature or stored for long periods of time. [Prior art documents] [Patent documents]

[0008] [Patent Document 1] Korean Patent No. 0166638 Summary of the Invention [Problem to be solved by the invention]

[0009] The present application provides a composition for gelled foods having multiple layers, which is obtained through a combination of specific gums for gelled foods, which can remarkably improve microbial safety even during long-term storage and distribution at room temperature or higher compared to existing products, and in addition, maintains shape retention so that layers do not collapse when the food has multiple layers, and improves sensory qualities such as texture. It also aims to provide a gelled food having multiple layers, each layer having a different taste and texture. [Means for solving the problem]

[0010] Hereinafter, a gelled food composition having multiple layers according to one embodiment of the present application will be described.

[0011] One embodiment of the present application provides a multi-layered gelled food composition comprising a gelling agent comprising: (a) at least one selected from agar and carrageenan; and (b) locust bean gum.

[0012] The gelling agent used in the gelled food composition of the present application may contain at least one selected from agar and carrageenan. Specifically, the gelling agent may essentially contain agar or carrageenan.

[0013] The agar contained in the gelling food composition gels the gelling food produced using the gelling food composition, imparting hardness and a puree texture to the gelling food. Depending on the type and content of the agar, the degree of gelation of the gelling food can be adjusted to adjust the degree or strength of the hardness of the gelling food, thereby imparting a puree texture.

[0014] The agar allows consumers to experience the texture of fresh fruit and the taste and aroma of the original ingredients when eating the gelled food.

[0015] The agar is a type of food made by freezing and dehydrating jelly, or by squeezing and dehydrating it, and the main component is agarose, which accounts for about 60% or more of the agar. The jelly can usually be produced using seaweed from the Amakusa family, such as Agarica albicans, Obakusa, and Yuikiri, or it can also be produced using seaweed such as Gracilaria lavera and Tosakanori.

[0016] Since agar has a strong coagulation power, a strong affinity with water, and a high ability to maintain moisture in a certain form, it is applied to compositions for gelling foods, and can adjust the physical properties such as texture and / or shape retention of gelling foods. In particular, agar is essential for realizing texture and / or shape retention.

[0017] The agar may be present in an amount of 0.5% by weight, 0.51% by weight, 0.52% by weight, 0.53% by weight, 0.54% by weight, 0.55% by weight, 0.56% by weight, 0.57% by weight, 0.58% by weight, 0.59% by weight, 0.6% by weight, 0.61% by weight, 0.62% by weight, 0.63% by weight, 0.64% by weight, 0.65% by weight, 0.66% by weight, 0.67% by weight, 0.68% by weight, 0.69% by weight, 0.7% by weight, 0.71% by weight, 0.72% by weight, 0.73% by weight, 0.74% by weight, 0.75% by weight, 0.76% by weight, 0.77% by weight, 0.78% by weight, 0.79% by weight, 0.8% by weight, 0.81% by weight, 0.82% by weight, 0.83% by weight, 0.84% ​​by weight, 0.85% by weight, 0.86% by weight, 0.87% by weight, 0.88% by weight, 0.89% by weight, 0.90% by weight, 0.91% by weight, 0.92% by weight, 0.93% by weight, 0.94% by weight, 0.95% by weight, 0.96% by weight, 0.97% by weight, 0.98% by weight, 0.99% by weight, 0.99% by weight, 0.98% by weight, 0.99% by weight, 0.99% by weight, 0.99% by weight, 0.98% by weight, The content may be in a range consisting of at least one lower limit selected from among 3 wt%, 0.84 wt%, 0.85 wt%, 0.86 wt%, 0.87 wt%, 0.88 wt%, 0.89 wt%, and 0.9 wt%, and at least one upper limit selected from among 1.0 wt%, 0.99 wt%, 0.98 wt%, 0.97 wt%, 0.96 wt%, 0.95 wt%, 0.94 wt%, 0.93 wt%, 0.92 wt%, 0.91 wt%, 0.9 wt%, 0.89 wt%, 0.88 wt%, 0.87 wt%, 0.86 wt%, 0.85 wt%, 0.84 wt%, 0.83 wt%, 0.82 wt%, 0.81 wt%, and 0.8 wt%. For example, the agar may be present in an amount of 0.5 to 1.0 wt %, 0.6 to 1.0 wt %, 0.7 to 1.0 wt %, 0.8 to 1.0 wt %, 0.8 to 0.95 wt %, 0.8 to 0.9 wt %, 0.5 to 0.9 wt %, or 0.5 to 0.8 wt %, based on the total weight of the gelled food composition.

[0018] When the content of the agar is within the above range, the physical properties such as compression strength, brittleness, and / or hardness of the gelled food prepared using the composition for gelled foods can be controlled to impart a puree texture or a pulp texture in addition to softness and tenderness to the gelled food, and the shape retention of the gelled food can be improved, and the room temperature distribution stability, storage stability, and / or sensory quality can be improved.

[0019] The carrageenan contained in the gelled food composition gels the gelled food produced using the gelled food composition, imparting elasticity to the food, and the carrageenan is a galactose-based polysaccharide obtained by hot water extraction from Irish moss, a type of red algae.

[0020] The composition for gelled foods contains carrageenan, which allows the degree of gelation, viscosity and / or water retention of the gelled food to be adjusted, thereby imparting an elastic texture to the gelled food.

[0021] The carrageenan is at least one lower limit selected from 0.5 wt%, 0.51 wt%, 0.52 wt%, 0.53 wt%, 0.54 wt%, 0.55 wt%, 0.56 wt%, 0.57 wt%, 0.58 wt%, 0.59 wt%, 0.6 wt%, 0.61 wt%, 0.62 wt%, 0.63 wt%, 0.64 wt%, 0.65 wt%, 0.66 wt%, 0.67 wt%, 0.68 wt%, 0.69 wt%, and 0.7 wt%, and 1.0 wt%, 0.99 wt%, 0.98 wt%, 0.97 wt%, 0.96 wt%, and 1.2 wt%, 1.4 wt%, 1.6 wt%, 1.8 ... The content may be in a range consisting of at least one upper limit selected from the group consisting of 0.95% by weight, 0.94% by weight, 0.93% by weight, 0.92% by weight, 0.91% by weight, 0.9% by weight, 0.89% by weight, 0.88% by weight, 0.87% by weight, 0.86% by weight, 0.85% by weight, 0.84% ​​by weight, 0.83% by weight, 0.82% by weight, 0.81% by weight, 0.8% by weight, less than 0.8% by weight, 0.79% by weight, 0.78% by weight, 0.77% by weight, 0.76% by weight, 0.75% by weight, 0.74% by weight, 0.73% by weight, 0.72% by weight, 0.71% by weight, and 0.7% by weight. For example, the carrageenan may be contained in an amount of 0.5 to 1.0 wt %, 0.5 to 0.9 wt %, 0.5 to 0.8 wt %, 0.5 to 0.79 wt %, 0.5 to 0.75 wt %, 0.5 to 0.7 wt %, 0.6 to 0.8 wt %, or 0.6 to 0.8 wt % based on the total weight of the gelled food composition.

[0022] When the content of the carrageenan falls within the above range, the physical properties such as viscosity of the gelled food prepared using the composition for gelled foods can be adjusted to impart shape retention and / or elastic texture to the gelled food, thereby improving the texture.

[0023] Meanwhile, as mentioned above, the agar contained in the composition for gelled foods of the present application provides the gelled food with a puree texture and / or a pulp texture, and the carrageenan can impart an elastic texture to the gelled food. Agar can be used alone or the two (agar and carrageenan) can be mixed in an appropriate ratio to provide gelled foods with a variety of textures.

[0024] Furthermore, the gelling agent contained in the gelled food composition may contain locust bean gum, and may essentially contain locust bean gum.

[0025] The locust bean gum contained in the gelled food composition can adjust the adhesion or viscosity of the gelled food produced using the gelled food composition. In particular, by using locust bean gum in combination with agar and / or carrageenan, the shape retention of the gelled food can be improved, so that the physical properties and / or texture of the gelled food having multiple layers can be maintained without the layers crumbling or mixing even during long-term storage and distribution of the gelled food.

[0026] The locust bean gum can be obtained by isolating and purifying the endosperm of carob trees belonging to the legume family, and contains neutral polysaccharides consisting mainly of mannose and galactose. When heated, the locust bean gum dissolves transparently and becomes mucilage with good water retention, and the above effects can be enhanced when used together with other gelling agents, thickeners, or stabilizers.

[0027] The locust bean gum is present in an amount of 0.1 wt%, 0.11 wt%, 0.12 wt%, 0.13 wt%, 0.14 wt%, 0.15 wt%, 0.16 wt%, 0.17 wt%, 0.18 wt%, 0.19 wt%, 0.2 wt%, 0.21 wt%, 0.22 wt%, 0.23 wt%, 0.24 wt%, 0.25 wt%, based on the total weight of the gelled food composition. and at least one lower limit selected from among 0.7 weight%, 0.69 weight%, 0.68 weight%, 0.67 weight%, 0.66 weight%, 0.65 weight%, 0.64 weight%, 0.63 weight%, 0.62 weight%, 0.61 weight%, 0.6 weight%, 0.59 weight%, 0.58 weight%, 0.57 weight%, 0.56 weight%, 0.55 weight%, 0.54 weight%, 0.5 3% by weight, 0.52% by weight, 0.51% by weight, 0.5% by weight, 0.49% by weight, 0.48% by weight, 0.47% by weight, 0.46% by weight, 0.45% by weight, 0.44% by weight, 0.43% by weight, 0.42% by weight, 0.41% by weight, 0.4% by weight or less, less than 0.4% by weight, 0.39% by weight, 0.38% by weight, 0.37% by weight, 0.36% by weight, 0.35% by weight, 0.4% by weight or less. It may be contained in a content range consisting of at least one upper limit selected from the following: 0.34 wt%, 0.33 wt%, 0.32 wt%, 0.31 wt%, 0.3 wt%, 0.29 wt%, 0.28 wt%, 0.27 wt%, 0.26 wt%, 0.25 wt%, 0.24 wt%, 0.23 wt%, 0.22 wt%, 0.21 wt%, and 0.2 wt%. For example, the locust bean gum may be contained in an amount of 0.1 to 0.7 wt %, 0.1 to 0.6 wt %, 0.1 to 0.5 wt %, 0.1 to 0.4 wt %, 0.1 to 0.4 wt %, 0.1 to 0.3 wt %, 0.1 to 0.2 wt %, 0.2 to 0.7 wt %, 0.2 to 0.6 wt %, 0.2 to 0.5 wt %, or 0.2 to 0.4 wt %, based on the total weight of the gelled food composition.

[0028] When the content of the locust bean gum falls within the above range, the physical properties such as the viscosity of the gelled food can be adjusted to impart shape retention to the gelled food, thereby improving the storage stability and / or sensory quality (including appearance) of the gelled food.

[0029] Furthermore, when locust bean gum is contained in the gelling agent mainly composed of agar or carrageenan, when the locust bean gum is blended with agar, the locust bean gum may be contained in an amount of 0.1 weight % or more, specifically, 0.1 to 0.7 weight %, based on the total weight of the gelled food composition, and when the locust bean gum is blended with carrageenan, the locust bean gum may be contained in an amount of 0.2 weight % or more, specifically, 0.2 to 0.7 weight %, based on the total weight of the gelled food composition.

[0030] In particular, the gelling agent contained in the composition for gelled foods may contain the agar and locust bean gum in a weight ratio of 3:1 to 8:1, or a weight ratio of 3:1 to 4:1. When the mixed weight ratio of the agar and locust bean gum contained in the gelling agent satisfies the above range, the physical properties such as compression strength and hardness of the gelled food produced from the composition for gelled foods can be adjusted to impart shape retention, and in addition, storage stability and microbial safety can be improved.

[0031] Furthermore, the gelling agent contained in the composition for gelled foods may contain the carrageenan and locust bean gum in a weight ratio of 1.5:1 or more and less than 8:1, a weight ratio of 1.5 to 4:1, or a weight ratio of 1.5 to 3:1. When the mixed weight ratio of the carrageenan and locust bean gum contained in the gelling agent satisfies the above range, the physical properties such as compression strength and hardness of the gelled food produced from the composition for gelled foods can be adjusted to impart shape retention, and in addition, storage stability and / or microbial safety can be improved.

[0032] The total content of the gelling agent in the gelled food composition is 0.8 wt%, 0.81 wt%, 0.82 wt%, 0.83 wt%, 0.84 wt%, 0.85 wt%, 0.86 wt%, 0.87 wt%, 0.88 wt%, 0.89 wt%, 0.9 wt%, 0.91 wt%, 0.92 wt%, 0.93 wt%, 0.94 wt%, 0.95 wt%, 0.96 wt%, 0.97 wt%, 0.98 wt%, 0.99 wt%, or 1.0 wt%, based on the total weight of the gelled food composition. and at least one upper limit selected from 1.2 wt%, 1.19 wt%, 1.18 wt%, 1.17 wt%, 1.16 wt%, 1.15 wt%, 1.14 wt%, 1.13 wt%, 1.12 wt%, 1.11 wt%, 1.1 wt%, 1.09 wt%, 1.08 wt%, 1.07 wt%, 1.06 wt%, 1.05 wt%, 1.04 wt%, 1.03 wt%, 1.02 wt%, 1.01 wt%, or 1 wt%. For example, the total content of the gelling agent may be 0.8 to 1.2 wt %, 0.8 to 1.0 wt %, 0.9 to 1.2 wt %, 1.0 to 1.2 wt %, 0.9 to 1.1 wt %, 0.9 to 1.0 wt %, or 0.95 to 1.0 wt %, based on the total weight of the gelled food composition.

[0033] When the total content of the gelling agent satisfies the above range, a gelled food having multiple layers produced from the composition for gelled foods has excellent shape retention and does not collapse even during long-term storage and distribution at or above room temperature, and is also safe against various bacteria and microorganisms such as E. coli, allowing consumers to experience excellent sensory quality.

[0034] The gelling agent contained in the gelled food composition may further include gums such as xanthan gum, guar gum, gum arabic, or tara gum in addition to the above-mentioned types.

[0035] The xanthan gum additionally contained in the composition for gelled foods serves to adjust the adhesion and / or viscosity of the gelled foods, thereby enhancing emulsion stability, and can improve the physical properties and / or tactile sensation of the gelled foods.

[0036] The xanthan gum is a high molecular weight fermented polysaccharide obtained from cabbage Xanthomonas campestris, and when used in combination with the locust bean gum of the present application, it may have an improved effect on gelation and / or viscosity control.

[0037] The guar gum is obtained by grinding the endosperm of guar seeds, and is used in combination with the locust bean gum of the present application to adjust gelation and / or viscosity (viscosity), and is low in calories from a nutritional standpoint due to its high soluble fiber content.

[0038] Gum arabic is a type of natural gum made by solidifying acacia sap, and is included in the composition for gelling food to adjust the viscosity and also function as a stabilizer for gelling food.

[0039] The tara gum can be obtained by crushing the endosperm of tara seeds of the Actinidiaceae family, and can be used in combination with the locust bean gum of the present application to adjust gelation and / or viscosity.

[0040] However, when the main raw materials, agar or carrageenan, and xanthan gum are used as the gelling agent (i.e., when only xanthan gum, guar gum, gum arabic, or tara gum are used without locust bean gum), there is a problem in that it is difficult to impart the necessary shape retention to the gelled food produced from the composition for gelled foods.

[0041] At least one of the xanthan gum, guar gum, gum arabic, and tara gum may be contained in an amount within a range consisting of at least one lower limit selected from 0.1 wt%, 0.11 wt%, 0.12 wt%, 0.13 wt%, 0.14 wt%, 0.15 wt%, 0.16 wt%, 0.17 wt%, 0.18 wt%, 0.19 wt%, and 0.2 wt%, and at least one upper limit selected from 0.2 wt%, 0.19 wt%, 0.18 wt%, 0.17 wt%, 0.16 wt%, 0.15 wt%, 0.14 wt%, 0.13 wt%, 0.12 wt%, 0.11 wt%, and 0.1 wt%, based on the total weight of the gelled food composition. For example, at least one of xanthan gum, guar gum, gum arabic, and tara gum may be contained in an amount of 0.1 to 0.2% by weight based on the total weight of the gelled food composition.

[0042] When the content of at least one of xanthan gum, guar gum, gum arabic, and tara gum falls within the above range, the physical properties such as viscosity of the gelled food can be adjusted to impart shape retention to the gelled food, thereby improving the storage stability and / or sensory quality (including appearance) of the gelled food, and such effects can be achieved by blending with locust bean gum to produce a synergistic effect.

[0043] In particular, when the gelling agent mainly composed of agar or carrageenan is used in combination with at least one of locust bean gum and xanthan gum, guar gum, gum arabic, and tara gum, it is possible to adjust the compression strength, brittleness, and / or hardness of the gelled food while imparting shape retention to the gelled food, and by appropriately selecting and blending the type of main component of the gelling agent, it is possible to provide a gelled food having a soft texture such as an elastic texture or a puree texture and / or a pulp texture.Even when such a composition for gelling foods is used to produce a gelled food having multiple layers, the appearance of the gelled food having multiple layers can be maintained even at or above room temperature, and the sensory qualities such as appearance and texture for consumers can be satisfied, and in addition, microbial safety can be imparted and storage stability can be improved.

[0044] In addition, the gelling agent may be one that does not contain gellan gum, or the gelling agent may be one that is substantially free of gellan gum.

[0045] The gelling agent being substantially free of gellan gum may mean that the gelling agent does not contain gellan gum at all, or that if it does contain a trace amount of gellan gum, it is contained in a trace amount in the form of an impurity (e.g., a content of 0.001 weight % or less).

[0046] The gelled food composition may further contain additives as necessary. For example, the gelled food composition may further contain at least one selected from the group consisting of puree, acidulant, flavoring, and sweetener.

[0047] The puree is made by boiling or mashing fruit and passing it through a fine sieve to thicken it, and when it is included in the composition for gelled foods, it can play a role in improving the taste or aroma of the gelled foods.

[0048] The puree may be, for example, mango puree, apple puree, pear puree, grapefruit puree, or orange puree, but is not limited thereto, and any fruit puree that can be generally applied to food may be included in the gelled food composition.

[0049] The puree may be contained in a range of at least one lower limit selected from 0.005 wt%, 0.01 wt%, 0.02 wt%, 0.03 wt%, 0.04 wt%, 0.05 wt%, 0.06 wt%, 0.07 wt%, 0.08 wt%, 0.09 wt%, 0.1 wt%, and at least one upper limit selected from 20 wt%, 19 wt%, 18 wt%, 17 wt%, 16 wt%, 15 wt%, 14 wt%, 13 wt%, 12 wt%, 11 wt%, 10 wt%, based on the total weight of the gelled food composition. For example, the puree may be contained in a range of 0.005 to 20 wt%, or 0.01 to 20 wt%, based on the total weight of the gelled food composition.

[0050] When the content of the puree falls within the above range, the taste or flavor of the gelled food can be improved and the gelled food can be provided with a pulp texture and / or a puree texture.

[0051] The acidulant adjusts the texture and / or sensory quality of the gelled food, and in addition can adjust the pH of the gelled food, provide preservative properties, and / or provide antioxidant properties.

[0052] The acidulant may include an organic acid, such as, but not limited to, citric acid, hydrous citric acid, gluconic acid, tartaric acid, tartaric acid, malic acid, fumaric acid, lactic acid, adipic acid, or glacial acetic acid.

[0053] The acidulant is at least one lower limit selected from 0.005% by weight, 0.01% by weight, 0.02% by weight, 0.03% by weight, 0.04% by weight, 0.05% by weight, 0.06% by weight, 0.07% by weight, 0.08% by weight, 0.09% by weight, 0.1% by weight, and 0.5% by weight, 0.49% by weight, 0.48% by weight, 0.47% by weight, 0.46% by weight, The content may be in the range of at least one upper limit selected from 0.45 wt%, 0.44 wt%, 0.43 wt%, 0.42 wt%, 0.41 wt%, 0.4 wt%, 0.39 wt%, 0.38 wt%, 0.37 wt%, 0.36 wt%, 0.35 wt%, 0.34 wt%, 0.33 wt%, 0.32 wt%, 0.31 wt%, 0.3 wt%, and 0.2 wt%. For example, the acidulant may be contained in an amount of 0.005 to 0.5 wt%, or 0.01 to 0.5 wt%, based on the total weight of the gelled food composition.

[0054] When the content of the acidulant falls within the above range, the texture and / or sensory quality of the gelled food can be adjusted, and in addition, the pH of the gelled food can be adjusted, its storage stability, and / or its antioxidant effect can be imparted.

[0055] The flavoring agent, when contained in the composition for gelled food, can play a role as a taste component for improving the flavor or aroma of the gelled food. The flavoring agent may include one or more natural or synthetic flavoring agents that can be added to food, and examples of the flavoring agent include, but are not limited to, orange flavor, mango flavor, strawberry flavor, grape flavor, etc.

[0056] The flavoring agent is added to at least one of the following: 0.005% by weight, 0.01% by weight, 0.02% by weight, 0.03% by weight, 0.04% by weight, 0.05% by weight, 0.06% by weight, 0.07% by weight, 0.08% by weight, 0.09% by weight, 0.1% by weight, and 0.5% by weight, 0.49% by weight, 0.48% by weight, 0.47% by weight, 0.46% by weight, 0.5% by weight, 0.5% by weight, 0.6% by weight, 0.7% by weight, 0.8% by weight, 0.9% by weight, 0.1% by weight, 0.2% by weight, 0.3% by weight, 0.4% by weight, 0.5% by weight, 0.6% by weight, 0.7% by weight, 0.8% by weight, 0.9% by weight, 0.8% by weight, 0.9% by weight, 0.1% by weight, 0.2% by weight, 0.3% by weight, 0.4% by weight, 0.5% by weight, 0.4% by weight, 0.5% by weight, 0.6% by weight, 0.7% by weight, 0.8% by weight, 0.9% by weight, 0.8% by weight, 0.9% by weight, 0.1% by weight, 0.2% by weight, 0.3% by weight, 0.4% by weight, 0.4% by weight, 0.5% by weight, 0.4% by weight, 0.5% by weight, 0.4% by weight, 0.5% by weight, 0.6% by weight, 0.7% by weight, 0.8% by weight, 0.9% by weight, The flavoring may be contained in an amount ranging from 0.45% by weight, 0.44% by weight, 0.43% by weight, 0.42% by weight, 0.41% by weight, 0.4% by weight, 0.39% by weight, 0.38% by weight, 0.37% by weight, 0.36% by weight, 0.35% by weight, 0.34% by weight, 0.33% by weight, 0.32% by weight, 0.31% by weight, 0.3% by weight, or 0.2% by weight. For example, the flavoring may be contained in an amount ranging from 0.005 to 0.5% by weight, or from 0.01 to 0.5% by weight, based on the total weight of the gelled food composition.

[0057] When the content of the flavoring falls within the above range, the flavor or aroma of the gelled food can be improved.

[0058] The sweetener imparts sweetness to the gelled food and can be any natural or artificial sweetener that can be added to foods, such as sugar, glucose, fructose, liquid fructose, lactose, honey, candy, or oligosaccharides, and can be used without limitation.

[0059] The sweetener may be contained in an amount ranging from at least one lower limit selected from 3 wt%, 4 wt%, 5 wt%, 6 wt%, 7 wt%, 8 wt%, 9 wt%, 10 wt%, 11 wt%, 12 wt%, 13 wt%, 14 wt%, and 15 wt%, and at least one upper limit selected from 30 wt%, 29 wt%, 28 wt%, 27 wt%, 26 wt%, 25 wt%, 24 wt%, 23 wt%, 22 wt%, 21 wt%, and 20 wt%, based on the total weight of the gelled food composition. For example, the sweetener may be contained in an amount ranging from 3 to 30 wt%, 3 to 20 wt%, 5 to 20 wt%, or 10 to 20 wt%, based on the total weight of the gelled food composition.

[0060] When the content of the sweetener falls within the above range, the sweetness of the gelled food can be imparted to improve the flavor or aroma.

[0061] In addition to the additives described above, the gelled food composition may further contain additives such as lactic acid bacteria, vitamins, emulsifiers, excipients, colorants, antioxidants, or combinations thereof, if necessary.

[0062] By further including such additives in the composition for gelled foods, the gelled foods produced from the composition for gelled foods can be given necessary physical properties or characteristics.

[0063] The additives that can be contained in the gelled food composition may be any additive disclosed in the Korean Food Code or known to be contained in ordinary foods, without any limitations.

[0064] When the additives are contained in the gelled food composition, each of the additives is at least one lower limit selected from 0.005% by weight, 0.01% by weight, 0.02% by weight, 0.03% by weight, 0.04% by weight, 0.05% by weight, 0.06% by weight, 0.07% by weight, 0.08% by weight, 0.09% by weight, 0.1% by weight, and 0.5% by weight, 0.49% by weight, 0.48% by weight, 0.5% by weight, 0.5% by weight, 0.6% by weight, 0.7% by weight, 0.8% by weight, 0.9% by weight, 0.1% by weight, and 0.2% by weight, based on the total weight of the gelled food composition. The content of each of the additives may be within a range of at least one upper limit selected from the group consisting of 0.47% by weight, 0.46% by weight, 0.45% by weight, 0.44% by weight, 0.43% by weight, 0.42% by weight, 0.41% by weight, 0.4% by weight, 0.39% by weight, 0.38% by weight, 0.37% by weight, 0.36% by weight, 0.35% by weight, 0.34% by weight, 0.33% by weight, 0.32% by weight, 0.31% by weight, 0.3% by weight, and 0.2% by weight. For example, each of the additives may be included in an amount of 0.005 to 0.5% by weight or 0.01 to 0.5% by weight based on the total weight of the gelled food composition.

[0065] When the content of each of the additives satisfies the above range, a composition for gelled foods and / or a gelled food can be provided that has the properties of each additive.

[0066] The gelled food composition may further contain water as the balance in addition to the gelling agent.

[0067] The gelled food is a concept that includes all foods having a gel form (shape), and generally, a gel may refer to a food that has a certain form in a solid or semi-solid state when a sol in which solid particles are dispersed in a liquid is heated or cooled. The gel may refer to a food that has been gelled by forming a secondary bond such as a chemical bond from the sol.

[0068] The gelled food product is not limited to any food product as described above, and may include, for example, jellies, spreads, or puddings.

[0069] The gelled food may include food that can be distributed at room temperature, or may include food that can be eaten at room temperature.

[0070] Furthermore, the gelled food is not necessarily a food that can be distributed only at room temperature, but may include a food that can be easily distributed and / or stored under harsh conditions at temperatures higher than room temperature.

[0071] The gelled food may be eaten immediately after production, or may be eaten without any additional treatment after distribution and / or storage or preservation at room temperature or higher.

[0072] The gelled food of the present application may include a layered gelled food having a plurality of layers. In this case, the layers in the gelled food having a plurality of layers may mean layers in a vertical direction or a horizontal direction, but are not necessarily limited to a vertical or horizontal direction, and may mean layers that are distinguished from each other by different colors (a*, b*), lightness (L*), transparency, etc., when observed with the naked eye.

[0073] Furthermore, the boundaries between the layers of the gelled food having multiple layers do not necessarily need to be clear; as mentioned above, it is sufficient that the layers are distinguished from one another by having different colors (a*, b*), lightness (L*), transparency, etc. when observed with the naked eye.

[0074] In this case, when the gelled food includes a gelled food having multiple layers, at least one layer of the gelled food having multiple layers may contain the composition for gelled foods. In other words, at least one layer of the gelled food having multiple layers may be produced from the composition for gelled foods having multiple layers described above.

[0075] The difference in sugar content between one layer and the remaining layers of the gelled food having multiple layers may be 5 brix or more, specifically, 10 brix or more. Specifically, the remaining layers may be adjacent to the gelled food composition of the present application. As long as there is such a difference in sugar content, the remaining layers of the gelled food having multiple layers may contain any composition (e.g., jelly liquid, etc.) that can be used to produce a gelled food, which may be the same as or different from the composition of the gelled food composition.

[0076] Preferably, the bottommost layer of the gelled food having multiple layers may contain the gelled food composition. That is, the sugar content of any composition for producing the remaining layers of the gelled food having multiple layers may be 5 Brix or more lower, specifically 10 Brix or more lower, than the sugar content of the gelled food composition.

[0077] The difference in sugar content as described above may be achieved by adjusting the type and / or content of sweeteners contained in each composition.

[0078] The gelled food composition of the present invention can be referred to as a first gelled food composition, and the composition for the remaining layers of the gelled food having multiple layers can be referred to as a second gelled food composition. If there are multiple remaining layers, the compositions can be referred to as the second gelled food composition, the third gelled food composition, etc., depending on the number of layers.

[0079] In the case of the second gelled food composition for the remaining layer of the gelled food having multiple layers, any gelling agent that can be used for gelled foods and is available on the market can be used without restriction.

[0080] For example, examples of gelling agents that can be used in the second gelled food composition for the remaining layer of the gelled food having multiple layers include, but are not limited to, carrageenan, agar, xanthan gum, guar gum, tara gum, gum arabic, locust bean gum, low acyl gellan gum, high acyl gellan gum, and combinations thereof.

[0081] In addition, the content of the gelling agent contained in the second gelled food composition for the remaining layers of the gelled food having multiple layers can also be selected at an appropriate level, as long as the gelled food can be produced by a conventional method.

[0082] In other words, when the gelled food of the present invention is a gelled food having multiple layers, there is an advantage that possible compositions can be used without restrictions in addition to the layer using the composition for gelled foods of the present invention.

[0083] In the gelled food having a plurality of layers, the compression strength of the layer containing the composition for gelled foods is 3.1N, 3.2N, 3.3N, 3.4N, 3.5N, 3.6N, 3.7N, 3.8N, 3.9N, 4N, 4.1N, 4.2N, 4.3N, 4.4N, 4.5N, 4.6N, 4.7N, 4.8N, 4.9N, 5N, 5.1N, 5.2N, 5.3N, 5.4N, 5.5N, 5.6N, 5.7N, 5.8N, 5.9N, 6.1N, 6.2N, 6.3N, 6.4N, 6.5N, 6.6N, 6.7N, 6.8N, 6.9N, 7.1N, 7.2N, 7.3N, 7.4N, 7.5N, 7.6N, 7.7N, 7.8N, 7.9N, 8.1N, 8.2N, 8.3N, 8.4N, 8.5N, 8.6N, 8.7N, 8.8N, 8.9N, 9.1N, 9.2N, 9.3N, 9.4N, 9.5N, 9.6N, 9.7N, 9.8N, 9.9 ... N, 5.9N, 6N and at least one lower limit selected from 20N, 19.5N, 19N, 18.5N, 18N, 17.5N, 17N, 16.5N, 16N, 15.5N, 15N, 14.5N, 14N, 13.5N, 13N, 12.5N, 12N, 11.5N, 11N, 10.5N, 10N, 9.5N. For example, the squeeze strength of the layer containing the gelled food composition may be 3.1 to 20N, 4 to 19N, 5 to 16N, 5 to 15N, 5 to 10N, 5.3 to 20N, 5.3 to 15N, 6 to 20N, 6 to 15N, or 6 to 10N.

[0084] The compression strength may be a measured value obtained from the results of analysis using a Texture Analyzer (TA), specifically, a measured value obtained from the results of analysis using a TA XT-plus (Stable Micro System, UK).

[0085] The TA analysis conditions are as shown in Table 1 below. [Table 1]

[0086] When the compressive strength of the layer containing the gelled food composition among the multiple layers satisfies the above range, the gelled food having multiple layers can maintain its shape even after long-term storage and distribution under conditions above room temperature, the layers do not collapse, and the texture and / or sensory quality can be maintained, and in addition, microbial safety can be imparted.

[0087] In the gelled food having a plurality of layers, the hardness of the layer containing the composition for gelled foods is at least one lower limit selected from 5N, 5.1N, 5.2N, 5.3N, 5.4N, 5.5N, 5.6N, 5.7N, 5.8N, 5.9N, 6N, 6.1N, 6.2N, 6.3N, 6.4N, 6.5N, 6.6N, 6.7N, 6.8N, 6.9N, and 7N, and at least one lower limit selected from 15N, 14.8N, 14.6N, 14.5N, 14.7N, 14.8N, 14.9N, 15.8N, 15.9N, 16.1N, 16.2N, 16.3N, 16.4N, 16.5N, 16.6N, 16.7N, 16.8N, 16.9N, and 7N. The hardness of the layer containing the gelled food composition may be in the range of 5 to 15N, 5 to 12N, 5 to 11.5N, 5 to 11N, 5 to 10N, 5.8 to 12N, 5.8 to 11.8N, 5 to 11.5N, 5 to 11N, 5 to 10N, 5.8 to 12N, 5.8 to 11.8N, or 5.8 to 11.5N.

[0088] The hardness (degree of hardness) of the layer containing the composition for gelled foods among the gelled foods having multiple layers may be a measured value obtained from the analysis result of a Texture Analyzer (TA), specifically, a measured value obtained from the analysis result of a TA XT-plus (Stable Micro System, UK). The TA analysis conditions are as shown in Table 1.

[0089] When the hardness of the layer containing the composition for gelling foods among the gelled food having multiple layers satisfies the above range, the gelled food having two or more layers has excellent shape retention, and therefore excellent distribution stability and / or storage stability at room temperature. In addition, the gelled food has a springy texture or a pulp texture and / or a puree texture, which improves the sensory quality.

[0090] In the gelled food having multiple layers, the layer containing the composition for gelled foods has a microbial concentration that changes by 10% immediately after production and after storage at 35° C. for 3 months. 1 It may be less than CFU / g.

[0091] That is, the gelled food may comprise the gelled food composition and be produced from the gelled food composition.

[0092] The method for producing the gelled food may utilize any known method for producing a gelled food. For example, the gelled food may be produced by including steps such as a gelling step, a packaging step, a heat sterilization step, and / or a cooling step, and may include any step not listed above but necessary for producing a gelled food without limitation.

[0093] Specifically, the gelling step may be a step of dispersing and mixing the gelling agent in water (or purified water) and stirring to form a gel, and the gelling temperature may be in a range having at least one lower limit selected from 80°C, 81°C, 82°C, 83°C, 84°C, 85°C, 86°C, 87°C, 88°C, 89°C, and 90°C and at least one upper limit selected from 100°C, 99°C, 98°C, 97°C, 96°C, 95°C, 94°C, 93°C, 92°C, 91°C, and 90°C.

[0094] When the gelation temperature is maintained within the above range, the formation of a gel is smooth, and in particular, the physical properties such as compression strength, brittleness, hardness, viscosity, etc. of the gelled food can be adjusted to impart shape retention and / or texture.

[0095] In addition to the gelling agent, the gel may include a step of adding various additives as described above, if necessary.

[0096] The method may include packaging the gelled product. The packaging of the gelled product may include packaging the gelled product in a mold, frame, case, or the like having various shapes.

[0097] Here, the packaging step may include, but is not limited to, vacuum packing, and may use any known method well known as a food packaging method.

[0098] Next, the heat sterilization step is a step of heat sterilizing the gelled material (or the gelled material to which additives have been added) and may utilize a known method for heat sterilizing normal foods in order to distribute and store the gelled food at or above room temperature.

[0099] The cooling step is a step of cooling the heat-sterilized gelled material to finally solidify it. The method of cooling the heat-sterilized gelled material may be, but is not limited to, a method of leaving it at room temperature or room temperature. Effect of the Invention

[0100] The multi-layered gelled food composition of the present application uses agar or carrageenan as the main gelling agent and is blended with locust bean gum in a specific ratio. When a gelled food obtained from the gelled food composition is produced as a gelled food having multiple layers, the shape retention is improved so that the multiple layers can be prevented from crumbling or mixing with each other even when the food is distributed and stored for long periods of time at or above room temperature, making it possible to produce gelled foods having multiple layers with different textures, tastes, and appearances.

[0101] Furthermore, since the gelled food can be eaten immediately after long-term storage without any additional measures, it is possible to provide consumers with a convenient meal or snack, and since it has excellent sensory qualities such as texture, aroma, and flavor even when eaten after such long-term storage, it has the effect of providing a gelled food that is favorable to consumers.

[0102] In addition, when the gelled food composition is used, there is an effect that microbial safety is significantly improved even during long-term distribution and storage at or above room temperature. [Brief description of the drawings]

[0103] [Figure 1] FIG. 2 is a photograph of a gelled food having multiple layers according to Examples 1 to 8 in Experimental Example 1 of the present application. [Diagram 2] FIG. 2 is a photograph of gelled food having multiple layers according to Experimental Example 1 of the present application, which is an example of Reference Examples 1 to 10. [Diagram 3] FIG. 2 is a photograph of gelled foods having multiple layers according to Comparative Examples 1 to 4 in accordance with Experimental Example 1 of the present application. [Figure 4] This is a photograph of a gelled food having multiple layers using the gelled food composition of Example 1 in Experimental Example 3 of the present application, taken immediately after production and after being stored (left alone) at 35°C for 3 months. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0104] The present application will now be described in detail with reference to examples. However, the following examples are merely illustrative of the present application, and the contents of the present application are not limited to the following examples. EXAMPLES

[0105] Reference Example: Preparation of the first gelled food composition The gelling agent may be used in the gelling food composition of the present application in various types and amounts, and the gelling food compositions of Reference Examples 1 to 10 were prepared by sequentially carrying out the steps of measuring the gelling agent-mixing with purified water-stirring and heating (80°C or higher for 10 minutes)-adding puree (mango puree, Capricorn, India), acidulant (hydrated citric acid, WEIFANG, China), flavoring (mango flavor, Givaudan Korea, Singapore; orange flavor, Sensient Food, China), sweetener (sugar, CheilJedang, Korea; liquid fructose, CheilJedang, Korea), vitamin (vitamin C, SHNDONG LUWEI, China) or coloring, and then stirring-filling-sterilization-cooling. The compositions of Reference Examples 1 to 10 are shown in Table 2 below.

[0106] [Table 2]

[0107] <Examples and Comparative Examples> - Preparation of the first gelled food composition The gelled food composition of the present application was produced through the following steps in order: measuring the gelling agent-mixing with purified water-stirring and heating (80°C or higher for 10 minutes)-adding puree (mango puree, Capricorn, India), acidulant (hydrated citric acid, WEIFANG, China), flavoring (mango flavor, Givaudan Korea, Singapore; orange flavor, Sensient Food, China), sweetener (sugar, CheilJedang, Korea; liquid fructose, CheilJedang, Korea), vitamin (vitamin C, SHNDONG LUWEI, China) or coloring, and then stirring-filling-sterilization-cooling.

[0108] Gelling food compositions of Examples 1 to 8 were prepared using different types and contents of gelling agents according to the compositions shown in Table 3 below, and gelling food compositions of Comparative Examples 1 to 4 were prepared using the compositions shown in Table 4 below.

[0109] [Table 3]

[0110] [Table 4]

[0111] Example 9: Preparation of second gelled food composition Using the following ingredients, a jelly liquid was prepared with a sugar content 5 brix or more lower than that of the gelled food compositions of Examples 1 to 8, Reference Examples 1 to 10, and Comparative Examples 1 to 4.

[0112] (Guar gum (PREMCEM GUMS, India), gelling agent (SAN-EI GEN, Japan), sugar (DAICHI SEITO, Korea), grapefruit concentrate (Gan shmuel, Israel), hydrated citric acid (WEIFANG, China), vitamin C (SHANDONG LUWEI, China), tomato color (EI ONE KAFU, Korea), grapefruit fragrance (MANKOREA, China))

[0113] <Experimental Example 1> A layered gelled food having multiple layers was prepared using the compositions for gelled foods of Examples 1 to 8, Reference Examples 1 to 10, and Comparative Examples 1 to 4 to prepare a first gelled food, and the composition for gelled foods of Example 9 to prepare a second gelled food. The physical properties of the gelled foods, such as the viscosity of the compositions, the degree of multi-layer embodiment, melting property, shape retention of the first gelled food, and texture of the first gelled food, were evaluated and the results are shown in Tables 5 to 7 below, respectively.

[0114] Photographs of layered gelled foods made using the gelled food compositions of Examples 1 to 8 are shown in Figure 1, photographs of layered gelled foods made using the gelled food compositions of Reference Examples 1 to 10 are shown in Figure 2, and photographs of layered gelled foods made using the gelled food compositions of Comparative Examples 1 to 4 are shown in Figure 3.

[0115] Viscosity of the composition After the production of the first gelled food composition, the state of the composition was visually observed and relatively evaluated. (Evaluation criteria: the higher the viscosity of the jelly mixture, the higher the stirring speed, which is indicated with a ● to compare and evaluate the viscosity. When stirring with a Homo Disper (Primix Homo disper 2.5, Japan) using a stirring rod with a diameter of 40 mm, if the rpm is 4,000 or higher, it is marked as ●●●●●, if it is 3,000 rpm or higher, it is marked as ●●● if it is 1,500 rpm or higher, it is marked as ●● if it is 1,000 rpm or higher, and it is marked as ● if it is less than 1,000 rpm.)

[0116] Multi-layered realization After the layered gelled food was cooled, its appearance was photographed, and the degree of multi-layer realization was visually observed and relatively evaluated. (Evaluation criteria: The more ● there are, the clearer the division of the multi-layers is when visually observing the appearance. For example, if the boundary between layers is very clearly divided, it is marked as ●●; if the boundary between layers is divided and the boundary line is slightly dim, it is marked as ●; if multiple layers are not realized, it is marked as X.)

[0117] Meltability The first gelled food composition was visually observed for melting at high temperatures, and it was confirmed that the easier it was to melt, the better the quality of the product was, with no particles, and that the effect of multi-layer implementation was excellent. (Evaluation criteria: After preparation of the first gelling food composition, when the composition is heated at 80°C for 30 minutes or more, if the jelly is completely melted, it is indicated by ○, and if not, it is indicated by X.)

[0118] First, shape retention of gelled foods Of the layered gelled food, the first gelled food portion was scooped with a spoon and the external shape was visually observed. (Evaluation criteria: the more ● there are, the more bouncy the appearance is and the better the shape retention is. Specifically, if it has a bouncy jelly form, it is ●●; if it has a bouncy jelly form but is slightly viscous, it is

number

[0119] The texture of gelled foods Three panelists from each experimental group sampled the first gelled food portion of the layered gelled food and then proceeded to the sensory test. (Evaluation criteria: Describe the physical properties and sensory quality felt by the tongue after tasting the first gelled food part)

[0120] [Table 5]

[0121] [Table 6]

[0122] [Table 7]

[0123] As shown in Table 6, in Reference Example 1, which used only agar as a gelling agent, and Reference Example 3, which used only carrageenan as a gelling agent, multi-layered jellies were able to be realized, but the shape retention was somewhat weak, making TA analysis impossible. In Reference Example 2, in which the agar content was doubled compared to Reference Example 1, multi-layered jellies were also able to be realized, but they still showed scattering characteristics, and in Reference Example 4, in which the carrageenan content was doubled compared to Reference Example 3, multi-layered jellies were also able to be realized, but they still showed scattering characteristics.

[0124] Therefore, looking at the results of using a single gelling agent, agar or carrageenan was more suitable as a gelling agent for multi-layered gelled foods than other types of gelling agents when considering viscosity, degree of multi-layered realization, melting property and shape retention. However, when considering mass production, productivity, ease of storage after production, ease of distribution, etc., it was confirmed that agar and carrageenan alone had weak shape retention, and that the effect of increasing shape retention by increasing the amount used was incomplete.

[0125] On the other hand, in the case of Reference Example 5, in which only locust bean gum was used as the gelling agent, the mixture was in a liquid state that was not completely gelled, and in the cases of Reference Examples 6 and 7, in which only xanthan gum was used as the gelling agent, the mixture was in a liquid state that was not completely gelled.

[0126] It was confirmed that in Reference Example 8, in which low acyl gellan gum was used as a gelling agent, the degree of multi-layer realization was low, in Reference Example 9, in which high acyl gellan gum was used, the gelation was not complete and there were problems with melting, and in Reference Example 10, in which the content of high acyl gellan gum was increased compared to Reference Example 9, there were problems with the realization of multi-layers.

[0127] Therefore, in order to produce a gelled food that has an excellent degree of multi-layer realization and also has excellent shape retention, it was determined that agar or carrageenan should be used as the main ingredient, but other gums should be mixed in to satisfy and / or complement the shape retention.

[0128] According to Tables 5 and 7, when comparing Example 1 with Comparative Example 2, or Example 2 with Comparative Example 1, when agar is used as the main component as a gelling agent, the shape retention could not be improved by adding xanthan gum, but it was confirmed that the shape retention was improved in Examples 1 and 2 in which locust bean gum was added.

[0129] Comparing Example 5 with Comparative Example 4, or Example 6 with Comparative Example 3, it was confirmed that when carrageenan was used as the main component as a gelling agent, the shape retention could not be improved by adding xanthan gum, but in the cases of Examples 5 and 6 in which locust bean gum was added, the shape retention was improved.

[0130] That is, in the case of the gelled foods according to Examples 1 to 8, the viscosity is less than ●●, the degree of multi-layer realization is more than ●, the melting property is ○, and the shape retention is good.

number

[0131] <Experimental Example 2> Layered gelled foods were produced using the gelled foods of Examples 1 to 8, Reference Examples 2 and 10, and Comparative Examples 1 to 3 as the first gelled food, and the gelled food composition of Example 9 as the second gelled food. 80 g of each of the first gelled food samples was measured using a Texture Analyzer (TA XT-plus, Stable Micro System, UK) and the results are shown in Table 9 below. The TA analysis results were determined by averaging two or three measurements. In the cases of Reference Examples 1, 3 to 9, and Comparative Example 4, the shape retention was very low, making TA analysis itself impossible.

[0132] The measurement conditions are as shown in Table 8 below.

[0133] [Table 8]

[0134] The height of the first peak was determined as the compression strength, the difference between the first peak and the negative peak as the brittleness, the height of the second peak as the hardness (degree of hardness), and the absolute value of the second negative peak as the viscosity.

[0135] [Table 9-1] [Table 9-2]

[0136] As shown in Table 9, it was confirmed that in the case of Reference Examples 1, 3 to 9, which use only one type of gelling agent, TA analysis itself was impossible, Reference Example 2, which contains an excessive amount of agar, had problems with shape retention due to low compression strength, and Reference Example 10, which contains an excessive amount of high acyl gellan gum, had problems with the degree of multi-layer implementation.

[0137] On the other hand, in the case of Comparative Example 1 to Comparative Example 3, the hardness (degree of hardness) was 2.78 (N), 3.13 (N), and 3.85 (N), respectively, which indicated problems with shape retention. In contrast, in the case of Examples 1 to 8, it was confirmed that both the compression strength and hardness met the desired physical properties and were excellent in shape retention.

[0138] <Experimental Example 3> Layered gelled foods were produced using the gelled food composition of Example 1 as the first gelled food and the gelled food composition of Example 9 as the second gelled food. It was confirmed that the microbial concentration of the layered gelled foods immediately after production and after storage (leaving) at 35°C for 3 months was not detectable, and photographs of the foods immediately after production and after storage (leaving) at 35°C for 3 months are shown in Figure 4.

Claims

1. (a) at least one selected from agar and carrageenan; (b) locust bean gum; and (c) at least one selected from the group consisting of xanthan gum, guar gum, gum arabic, and tara gum; A multi-layer gelled food composition comprising a gelling agent comprising: A multi-layered gelled food composition comprising at least one of xanthan gum, guar gum, gum arabic, and tara gum in an amount of 0.1 to 0.2% by weight based on the total weight of the gelled food composition.

2. Based on the total weight of the gelled food composition, 2. The multi-layered gelled food composition according to claim 1, wherein the agar is contained in an amount of 0.5 to 1% by weight, and the carrageenan is contained in an amount of 0.5 to 1% by weight.

3. 2. The multi-layered gelled food composition according to claim 1, wherein the locust bean gum is contained in an amount of 0.1 to 0.7% by weight based on the total weight of the gelled food composition.

4. When the gelling agent includes agar, the locust bean gum is included in an amount of 0.1 to 0.7% by weight based on the total weight of the gelled food composition; A multi-layered gelled food composition as described in claim 3, wherein when the gelling agent includes carrageenan, the locust bean gum is contained in an amount of 0.2 to 0.7 weight percent based on the total weight of the gelled food composition.

5. 2. The multi-layered gelled food composition of claim 1, wherein the total content of the gelling agent is 0.8 to 1.2% by weight based on the total weight of the gelled food composition.

6. 2. The multi-layered gelled food composition of claim 1, further comprising at least one selected from the group consisting of puree, acidulant, flavoring, and sweetener.

7. A multi-layered gelled food comprising the multi-layered gelled food composition according to any one of claims 1 to 6.

8. 8. The multi-layered gelled food according to claim 7, wherein the difference in sugar content between one layer and the remaining layers of the multi-layered gelled food is 5 Brix or more.

9. 8. The gelled food having multiple layers according to claim 7, wherein the layer containing the composition for gelled foods has a compression strength of 3.1 to 20 N among the gelled food having multiple layers.

10. 8. The gelled food having multiple layers according to claim 7, wherein the layer containing the composition for gelled foods has a hardness of 5 to 15 N among the gelled food having multiple layers.

11. In the gelled food having multiple layers, the layer containing the composition for gelled foods has a microbial concentration that changes by 10% or more immediately after production and after storage at 35° C. for 3 months. １ 8. The multi-layered gelled food product of claim 7, wherein the CFU / g is less than 100%.

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