Composition for gelled food with a soft texture and method for producing the same

Abstract

The present application relates to a composition for gelled foods comprising a vegetable cream and a gelling agent comprising agar and guar gum; a gelled food comprising the composition for gelled foods; a method for producing a composition for gelled foods comprising the steps of (A) mixing a gelling agent comprising agar and guar gum with water to produce a gel; and (B) mixing the gel with vegetable cream to produce a mixture; and a method for producing a gelled food comprising the step of heat-sterilizing the composition for gelled foods produced by the method for producing a composition for gelled foods.

Description

Technical Field

[0001] This application relates to a composition for gelled food, a gelled food containing the same, a method for producing the composition for gelled food, and a method for producing a gelled food.

Background Art

[0002] Gelled foods such as jelly and pudding are produced by putting a composition mixed with various types of gelling agents, thickeners, additives, etc. into a container and cooling and gelling it. Such gelled foods are used in frozen desserts, dishes, snacks, etc. and are popular foods regardless of age or gender.

[0003] On the other hand, such gelled foods have various physical properties depending on the gelling agent or composition added. For example, when using gelatin as a gelling agent, if the amount of gelatin added is increased to improve the shape retention, the resulting gelled food becomes hard, which is inconvenient for those with chewing difficulties including the elderly when eating the gelled food. Also, if the amount of gelatin added is reduced to make it easier to swallow, due to the decrease in shape retention, it may not be possible to obtain a satisfactory appearance when eating the gelled food, or the fluidity may increase too much, causing problems such as inconvenience in eating.

[0004] Japanese Patent Application Laid-Open No. 2004-350680 discloses a food (jelly) suitable for those with reduced chewing and swallowing functions, but only discloses the effects of excellent ability to form food masses in the oral cavity, low adhesiveness in the oral cavity, and excellent water retention of the gel-type composition. Therefore, the food (jelly) itself is not soft or has a smooth mouthfeel, and there may be a problem that the shape retention becomes weak when distributed at room temperature.

[0005] Therefore, there is a need to provide a gelled food that maintains its shape retention so that it can be distributed and eaten at room temperature, has a soft or smooth mouthfeel when eaten at room temperature, has a soft throat feel, and is also excellent in sensory quality, and is excellent in the quality of mouthfeel, touch, flavor or aroma. [Prior art documents] [Patent Documents]

[0006] [Patent Document 1] Japanese Published Patent Publication No. 2004-350680 [Overview of the project] [Problems that the invention aims to solve]

[0007] This application aims to provide a gelling food composition for a soft-textured gelling food obtained through specific combinations and ratios of gums. In particular, it aims to provide a gelling food composition, a method for producing a gelling food composition, and a method for producing a gelling food, which will provide a gelling food having a soft, creamy, or soft texture that differs from the texture or properties of existing elastic jellies. [Means for solving the problem]

[0008] The following describes a gelling food composition according to one embodiment of this application.

[0009] One embodiment of this application can provide a composition for gelled foods, comprising a vegetable cream and a gelling agent comprising agar and guar gum.

[0010] <Vegetable-based cream> The aforementioned plant-based cream plays a role in ensuring that the gelling food composition has emulsification stability and imparting a soft or smooth texture to the gelling food produced using it. It also provides a texture that is easy to swallow, i.e., easy to swallow.

[0011] The aforementioned vegetable cream may mainly consist of vegetable oil and an emulsifier. The aforementioned vegetable oil may also be called vegetable oil or vegetable oil, and may be an oil that maintains a liquid state at room temperature.

[0012] By using a vegetable cream containing vegetable oils and emulsifiers, a soft texture can be imparted to gelled foods, and the gelled food composition can be smoothly stirred during the production of water-soluble gelled foods.

[0013] The aforementioned vegetable oils may include, but are not limited to, peanut oil, cottonseed oil, corn oil, olive oil, canola oil, coconut oil, soybean oil, coconut oil (palm oil, palm kernel oil), sunflower seed oil, almond oil, pistachio oil, pecan oil, walnut oil, avocado oil, grape seed oil, perilla oil, sesame oil, or combinations thereof. Specifically, they may include refined coconut oil.

[0014] The vegetable cream may contain the vegetable oil in an amount of 25 to 35% by weight based on the total weight of the vegetable cream. Specifically, the content of the vegetable oil may be within a range consisting of at least one lower limit selected from the group consisting of 25%, 26%, 27%, 28%, 29%, and 30% by weight, and at least one upper limit selected from the group consisting of 35%, 34%, 33%, 32%, 31%, and 30% by weight, based on the total weight of the vegetable cream. For example, the content of the vegetable oil may be 25 to 35%, 25 to 30%, or 30 to 35% by weight based on the total weight of the vegetable cream.

[0015] When the content of the vegetable oil satisfies the aforementioned range, the dispersion stability of the gelling food composition can be improved, and the gelling food can be given a soft and smooth texture.

[0016] The emulsifier plays a role in thoroughly dispersing the vegetable oil in the gelling food composition. In addition to the above role, the emulsifier can also be added to the gelling food composition to influence the texture, sensory properties, and other physical properties of the gelling food.

[0017] The emulsifier can be used without restriction as long as it is permitted as a food additive, but for example, glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, lecithin, or casein can be used.

[0018] The emulsifier may be included in an amount of 2 to 4% by weight based on the total weight of the vegetable cream.

[0019] When the content of the emulsifier satisfies the aforementioned range, the vegetable oil is well dispersed within the gelled food composition, thereby improving dispersion stability.

[0020] The aforementioned vegetable cream may, but is not limited to, further contain water, sugar, skim milk powder, whey powder, or a combination thereof, in addition to the aforementioned vegetable oil and emulsifier.

[0021] The vegetable cream may be included in a content range of at least one selected from 7% by weight, 8% by weight, 9% by weight, and 10% by weight, and at least one selected from 14% by weight, 13% by weight, 12% by weight, and 11% by weight, based on the total weight of the gelled food composition. For example, the vegetable cream may be included in a content of 7 to 14% by weight, 8 to 14% by weight, 9 to 14% by weight, or 10 to 14% by weight, based on the total weight of the gelled food composition.

[0022] When the content of the plant-based cream satisfies the aforementioned range, the gelled food can exhibit a soft texture, making it possible to impart a texture that melts softly in the mouth when consumed.

[0023] <Gelling agent> The gelling agent contained in the gelling food composition of this application may include agar and guar gum. Specifically, the gelling food composition may contain the gelling agent, and the gelling agent may essentially contain agar and guar gum.

[0024] The agar is used to gel the composition for gelled food to impart hardness, and by adjusting the degree of gelation of the composition for gelled food according to the type and content of the agar, the degree of hardness or strength of the gelled food can be adjusted to impart a soft texture.

[0025] The agar is a kind of food obtained by freeze-drying or squeezing and dehydrating agar-agar, and its main component is agarose which accounts for about 60% or more of the agar. The agar-agar can usually be produced using seaweeds of the family Gelidiaceae such as tengusa, obakusa, and yuikiri, or can also be produced using seaweeds such as ogonori and tosakanori.

[0026] The agar as described above has a strong coagulating power, a strong affinity with water, and a great ability to maintain moisture in a certain form, so it is applied to the composition for gelled food and can adjust physical properties such as the texture or shape retention of the gelled food. In particular, agar is essential for realizing shape retention.

[0027] The agar is used in an amount of at least one lower limit selected from 0.25% by weight, 0.26% by weight, 0.27% by weight, 0.28% by weight, 0.29% by weight, 0.3% by weight, 0.31% by weight, 0.32% by weight, 0.33% by weight, 0.34% by weight, and 0.35% by weight, based on the total weight of the gelling food composition, and 0.7% by weight, 0.69% by weight, 0.68% by weight, 0.67% by weight, 0.66% by weight, 0.65% by weight, 0.64% by weight, 0.63% by weight, 0.62% by weight, and 0.61% by weight. The content may be within a range consisting of at least one upper limit selected from among weight%, 0.6 weight%, 0.59 weight%, 0.58 weight%, 0.57 weight%, 0.56 weight%, 0.55 weight%, 0.54 weight%, 0.53 weight%, 0.52 weight%, 0.51 weight%, 0.5 weight%, 0.49 weight%, 0.48 weight%, 0.47 weight%, 0.46 weight%, 0.45 weight%, 0.44 weight%, 0.43 weight%, 0.42 weight%, 0.41 weight%, and 0.4 weight%. For example, the agar may be included in an amount of 0.25 to 0.7% by weight, 0.25 to 0.6% by weight, 0.25 to 0.5% by weight, 0.26 to 0.6% by weight, or 0.27 to 0.5% by weight, based on the total weight of the gelling food composition.

[0028] When the agar content meets the aforementioned range, the physical properties of the gelled food produced using the gelled food composition, such as compressive strength, fragility, and / or hardness, can be adjusted to impart softness and tenderness to the texture of the gelled food. Furthermore, the shape retention of the gelled food can be improved, resulting in excellent stability for distribution at room temperature and / or storage, or excellent appearance.

[0029] The guar gum plays a role in gelling and solidifying the gelling food composition, or as a thickening agent that adjusts the viscosity of the gelling food and imparts viscosity. The guar gum can be produced from a legume called guar bean, and its main component is a polysaccharide containing galactomannan. It is also low in calories from a nutritional standpoint because it is high in soluble fiber.

[0030] The guar gum can improve the texture of the gelled food produced using the gelled food composition by adjusting its viscosity. In particular, the guar gum can improve the appearance and / or overall texture of the gelled food by preventing oil separation from the gelled food caused by the vegetable cream.

[0031] The guar gum is used in the following proportions based on the total weight of the gelling food composition: 0.1% by weight, 0.11% by weight, 0.12% by weight, 0.13% by weight, 0.14% by weight, 0.15% by weight, 0.16% by weight, 0.17% by weight, 0.18% by weight, 0.19% by weight, 0.2% by weight, 0.21% by weight, 0.22% by weight, 0.23% by weight, 0.24% by weight, 0.25% by weight, 0.26% by weight, and 0. At least one lower limit selected from 27% by weight, 0.28% by weight, 0.29% by weight, and 0.3% by weight, and 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, 0.7% by weight, 0.69% by weight, 0.68% by weight, 0.67% by weight, 0.66 Weight%, 0.65% by weight, 0.64% by weight, 0.63% by weight, 0.62% by weight, 0.61% by weight, 0.6% by weight, 0.59% by weight, 0.58% by weight, 0.57% by weight, 0.56% by weight , 0.55% by weight, 0.54% by weight, 0.53% 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, 0.4 The content may be within a range of at least one upper limit selected from 5% 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, or 0.3% by weight. For example, the guar gum may be included in a content of 0.1 to 0.8% by weight, 0.1 to 0.7% by weight, 0.1 to 0.6% by weight, 0.1 to 0.5% by weight, 0.15 to 0.8% by weight, 0.15 to 0.4% by weight, 0.2 to 0.4% by weight, or 0.27 to 0.4% by weight, based on the total weight of the gelling food composition.

[0032] When the guar gum content meets the above range, the physical properties of the gelled food produced using the gelled food composition can be adjusted to give the gelled food a soft and tender texture. In particular, oil separation due to the vegetable cream can be prevented, thereby improving the appearance, color, and / or texture of the gelled food.

[0033] In particular, when the agar and guar gum are used in combination, it is possible to prevent oil separation in the gelled food, adjust viscosity, adjust compressive strength, fragility, and / or hardness, or adjust brightness (L* value), thereby providing a gelled food with a soft or soft texture that is differentiated from conventional elastic jellies and other foods.

[0034] Furthermore, gelled foods using the aforementioned gelling food composition have excellent shape retention while also having a soft or tender texture, as described above. This provides excellent stability for distribution at room temperature and for storage, as well as a superior texture when consumed.

[0035] Furthermore, the gelling agent may further include, in addition to agar and guar gum, at least one selected from locust bean gum, gelatin, and tara gum.

[0036] By selecting and including one or an appropriate combination of locust bean gum, gelatin, and / or tara gum as a gelling agent used in the aforementioned gelled food composition, the physical properties of the gelled food, such as texture, appearance, shape retention, and / or storage stability, can be improved.

[0037] The locust bean gum can adjust the stickiness or viscosity of the gelled food produced using the gelled food composition, and in particular can enhance emulsification stability, and in addition can play a role in improving the texture of the gelled food.

[0038] The locust bean gum can be obtained by separating and purifying the germ oil portion after harvesting from the carob tree (a member of the legume family), and its main components may include neutral polysaccharides composed of mannose and galactose. Furthermore, when heated, the locust bean gum dissolves into a transparent, mucilaginous substance with good water retention properties, and when used together with other gelling agents, thickeners, or stabilizers, the effects described above can be enhanced.

[0039] The locust bean gum is, based on the total weight of the gelling food composition, at least one lower limit selected from 0.1% by weight, 0.11% by weight, 0.12% by weight, 0.13% by weight, 0.14% by weight, 0.15% by weight, 0.16% by weight, 0.17% by weight, 0.18% by weight, 0.19% by weight, 0.2% by weight, 0.21% by weight, 0.22% by weight, 0.23% by weight, 0.24% by weight, 0.25% by weight, 0.26% by weight, 0.27% by weight, and 0.5% by weight, 0.49% by weight, 0 The content may be within a range consisting of at least one upper limit selected from 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, 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, 0.29% by weight, 0.28% by weight, and 0.27% by weight. For example, the locust bean gum may be included in a content of 0.1 to 0.5% by weight, 0.1 to 0.4% by weight, 0.15 to 0.5% by weight, 0.15 to 0.4% by weight, 0.15 to 0.3% by weight, 0.15 to 0.29% by weight, 0.15 to 0.27% by weight, or 0.27 to 0.5% by weight, based on the total weight of the gelling food composition.

[0040] When the locust bean gum content meets the above range, the physical properties of the gelling food composition, such as viscosity, can be adjusted to impart softness and tenderness to the texture of the gelling food produced using the gelling food composition. In particular, emulsification stability can be enhanced, and in addition, the gelling food can be improved.

[0041] The gelatin can play a role in imparting elasticity to the gelled food produced using the gelled food composition, thereby providing a firm texture, and because it has strong gelling power, it can also play a role in solidifying the gelled food and giving it hardness.

[0042] The aforementioned gelatin is a type of derived protein obtained by treating collagen with hot water, or with an acid or alkali. Gelatin expands in cold water but dissolves in hot water to form a sol, and can become an elastic gel at room temperature.

[0043] The gelatin is, based on the total weight of the gelling food composition, at least one lower limit selected from 0.1% by weight, 0.11% by weight, 0.12% by weight, 0.13% by weight, 0.14% by weight, 0.15% by weight, 0.16% by weight, 0.17% by weight, 0.18% by weight, 0.19% by weight, 0.2% by weight, 0.21% by weight, 0.22% by weight, 0.23% by weight, 0.24% by weight, 0.25% by weight, 0.26% by weight, and 0.27% by weight, and 0.5% by weight, 0.49% by weight, and 0.48% by weight. The content may be within a range consisting of at least one upper limit selected from among weight%, 0.47 weight%, 0.46 weight%, 0.45 weight%, 0.44 weight%, 0.43 weight%, 0.42 weight%, 0.41 weight%, 0.4 weight%, 0.39 weight%, 0.38 weight%, 0.37 weight%, 0.36 weight%, 0.35 weight%, 0.34 weight%, 0.33 weight%, 0.32 weight%, 0.31 weight%, 0.3 weight%, 0.29 weight%, 0.28 weight%, and 0.27 weight%. For example, the gelatin may be included in a content of 0.1 to 0.5% by weight, 0.1 to 0.4% by weight, 0.15 to 0.5% by weight, 0.15 to 0.4% by weight, 0.15 to 0.3% by weight, 0.15 to 0.29% by weight, 0.15 to 0.27% by weight, or 0.27 to 0.5% by weight, based on the total weight of the gelling food composition.

[0044] When the gelatin content satisfies the aforementioned range, the gelled food produced using the gelled food composition can be given appropriate elasticity to maintain its shape, and at the same time, the gelled food can be given a soft or tender texture.

[0045] The tara gum can adjust the stickiness or viscosity of the gelled food produced using the gelled food composition, and in particular can enhance emulsification stability, thereby preventing oil separation in the gelled food and improving the texture of the gelled food.

[0046] The aforementioned tara gum can be obtained by crushing the endosperm of the seeds of the Actinidiaceae plant, and its main components may include polysaccharides containing mannose and galactose. Furthermore, tara gum dissolves completely at high temperatures to form a highly viscous solution, and its aqueous solution has characteristics such as acid resistance, heat resistance, and salt resistance.

[0047] The tara gum is, based on the total weight of the gelling food composition, at least one lower limit selected from 0.1% by weight, 0.11% by weight, 0.12% by weight, 0.13% by weight, 0.14% by weight, 0.15% by weight, 0.16% by weight, 0.17% by weight, 0.18% by weight, 0.19% by weight, 0.2% by weight, 0.21% by weight, 0.22% by weight, 0.23% by weight, 0.24% by weight, 0.25% by weight, 0.26% by weight, and 0.27% by weight, and 0.5% by weight, 0.49% by weight, and 0.48% by weight. The content may be within a range consisting of at least one upper limit selected from among weight%, 0.47 weight%, 0.46 weight%, 0.45 weight%, 0.44 weight%, 0.43 weight%, 0.42 weight%, 0.41 weight%, 0.4 weight%, 0.39 weight%, 0.38 weight%, 0.37 weight%, 0.36 weight%, 0.35 weight%, 0.34 weight%, 0.33 weight%, 0.32 weight%, 0.31 weight%, 0.3 weight%, 0.29 weight%, 0.28 weight%, and 0.27 weight%. For example, the tara gum may be included in a content of 0.1 to 0.5% by weight, 0.1 to 0.4% by weight, 0.15 to 0.5% by weight, 0.15 to 0.4% by weight, 0.15 to 0.3% by weight, 0.15 to 0.29% by weight, 0.15 to 0.27% by weight, or 0.27 to 0.5% by weight, based on the total weight of the gelling food composition.

[0048] When the content of the tara gum satisfies the aforementioned range, the physical properties of the gelled food produced using the gelled food composition can be adjusted to impart softness and tenderness to the texture of the gelled food. In particular, emulsification stability can be enhanced, and in addition, the gelled food can be improved.

[0049] The total content of the gelling agent may be a content comprising at least one lower limit selected from 0.5% by weight, 0.55% by weight, 0.6% by weight, 0.65% by weight, 0.7% by weight, 0.75% by weight, and 0.8% by weight, based on the total weight of the gelling food composition, and at least one upper limit selected from 1.2% by weight, 1% by weight, 0.95% 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, and 0.8% by weight. For example, the total content of the gelling agent may be 0.5 to 1.2% by weight, 0.5 to 1% by weight, 0.5 to 0.9% by weight, 0.5 to 0.85% by weight, 0.6 to 0.85% by weight, 0.7 to 0.85% by weight, 0.8 to 0.85% by weight, 0.5 to 0.81% by weight, 0.55 to 0.85% by weight, 0.55 to 0.81% by weight, or 0.8 to 0.81% by weight, based on the total weight of the gelling food composition.

[0050] When the total content of the gelling agent satisfies the aforementioned range, the viscosity of the gelled food produced using the gelled food composition can be adjusted to impart a soft or tender texture, and its shape retention can be improved to enhance its stability in room temperature distribution or storage.

[0051] <Additives such as acidulants, flavorings, and sweeteners> The gelling food composition may further contain additives as needed. For example, the additives contained in the gelling food composition may further include at least one selected from acidulants, flavorings, sweeteners, acidity regulators, fruit concentrates, lactic acid bacteria, vitamins, excipients, colorants, antioxidants, dietary fiber, and combinations thereof.

[0052] The acidulant can adjust the texture and / or sensory quality of the gelled food produced using the gelled food composition, and in addition, it can play a role in adjusting the pH of the gelled food, improving its shelf life, and / or providing antioxidant properties.

[0053] The aforementioned acidulant may contain an organic acid, and for example, the organic acid may be citric acid, hydrated citric acid, gluconic acid, tartaric acid, tartaric acid, malic acid, fumaric acid, lactic acid, adipic acid, or glacial acetic acid, but is not limited thereto.

[0054] The acidulant is present in an amount of 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, and 0.1% by weight, based on the total weight of the gelling food composition. The acidulant may be included in a content within a range consisting of at least one upper limit selected 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, and 0.2% by weight. For example, the acidulant may be included in a content of 0.005 to 0.5% by weight, or 0.01 to 0.5% by weight, based on the total weight of the gelling food composition.

[0055] When the content of the acidulant satisfies the aforementioned range, it can adjust the texture and / or sensory quality of the gelled food produced using the gelled food composition, and in addition, it can provide pH adjustment, shelf life, and / or antioxidant properties to the gelled food.

[0056] The aforementioned flavoring can serve to improve the flavor or aroma of the gelled food produced using the aforementioned gelled food composition. The aforementioned flavoring can be any natural or synthetic flavoring that is suitable for food additives.

[0057] The fragrance is, based on the total weight of the gelled food composition, 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, and 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 flavoring may be included in a content within a range consisting of at least one upper limit selected 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, and 0.2% by weight. For example, the flavoring may be included in a content of 0.005 to 0.5% by weight, or 0.01 to 0.5% by weight, based on the total weight of the gelling food composition.

[0058] When the content of the aforementioned flavoring meets the aforementioned range, the flavor or aroma of the gelled food can be improved.

[0059] The sweetener is used to impart sweetness to the gelled food produced using the gelled food composition, and can be used without limitation as long as it is a natural or artificial sweetener that can be added to food, such as sugar, glucose, fructose, lactose, honey, candy, or oligosaccharides.

[0060] The sweetener is, based on the total weight of the gelling food composition, 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, 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, 1% by weight, 2% by weight, 3% by weight, 4% by weight, 5% by weight, 6% by weight, 7% by weight, 8% by weight, 9% by weight, and 30% by weight, 28% by weight, 26% by weight, 24% by weight, and 22% by weight. The content may be within a range consisting of at least one upper limit selected from 20% by weight, 18% by weight, 16% by weight, 14% by weight, 12% by weight, 10% by weight, 8% by weight, 6% by weight, 4% by weight, 2% by weight, 1% 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, 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, the sweetener may be included in a content of 0.005 to 30% by weight, 0.005 to 20% by weight, 0.005 to 10% by weight, 0.005 to 5% by weight, 0.005 to 1% by weight, 0.005 to 0.5% by weight, 0.01 to 0.5% by weight, 1 to 30% by weight, 5 to 30% by weight, or 10 to 30% by weight, based on the total weight of the gelling food composition.

[0061] If the content of the sweetener satisfies the aforementioned range, the gelling food produced using the gelling food composition can be made sweeter, thereby improving its flavor or aroma.

[0062] In addition to the acidulants, flavorings, and sweeteners, the gelling food composition may further contain additives such as acidity regulators, fruit concentrates, lactic acid bacteria, vitamins, excipients, colorants, antioxidants, dietary fiber, or combinations thereof.

[0063] By further including such additives in the gelling food composition, the gelling food produced using the gelling food composition can be given the necessary physical properties or characteristics.

[0064] The additives that may be included in the aforementioned gelling food composition are not limited to those disclosed in the Food Code or those that are commonly found in food.

[0065] If the additive is included in the gelling food composition, each of the additives shall be 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, 0.5% by weight, and 10% by weight, 8% by weight, 6% by weight, 5% by weight, 4% by weight, 2% by weight, and 1% by weight. The content may be within a range consisting of at least one upper limit selected from %, 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, 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 a content of 0.005 to 10% by weight, 0.005 to 5% by weight, 0.005 to 1% by weight, 0.005 to 0.5% by weight, 0.01 to 0.5% by weight, 0.1 to 10% by weight, or 1 to 5% by weight, based on the total weight of the gelling food composition.

[0066] When the content of each of the aforementioned additives satisfies the aforementioned range, a gelling food product can be provided that possesses the characteristics of each of the aforementioned additives.

[0067] Other embodiments of this application can provide gelled foods.

[0068] The gelled food may contain the aforementioned gelled food composition.

[0069] The term "gelled food" may be understood to include gelled foods produced using the aforementioned gelled food composition.

[0070] The term "gelled food" refers to a concept that includes all foods having a gel form (shape). Generally, a gel can mean a substance that has a fixed solid or semi-solid form when a sol, in which solid particles are dispersed in a liquid, is heated or cooled. The term "gel" can also mean a substance that has been gelled by the formation of secondary bonds, such as chemical bonds, from the sol.

[0071] The gelled food is not limited to any food as described above, but may include, for example, jelly, spread, or pudding.

[0072] Furthermore, the gelled food may include food that can be distributed at room temperature, or food that can be consumed at room temperature.

[0073] The gelled food according to this application may be one in which oil separation does not substantially occur. The oil separation refers to the phenomenon in which the oil and fat components contained in the gelled food are separated from the water-soluble components, and is a broad concept that also includes the oil-oil separation phenomenon, but in this application it may specifically mean the oil-water separation phenomenon.

[0074] Since the gelled food contains water in addition to the vegetable cream and gelling agent, the separation of the vegetable cream, which contains oil components, and the aqueous solution components may occur naturally.

[0075] However, if oil separation occurs in the gelled food, it generally results in two layers, for example, a fat-soluble layer formed by the separation of fats and oils (containing relatively more fats and oils) and a water-soluble layer from which the fats and oils have escaped (containing relatively less fats and oils). This can lead to undesirable layer separation or appearance problems. Furthermore, if oil separation occurs excessively, the composition of the fat-soluble layer and the water-soluble layer will differ from each other, resulting in differences in their physical properties or quality, which can affect the texture, flavor, or aroma of the gelled food.

[0076] Therefore, the gelled food can provide a food in which the oil separation phenomenon described above substantially does not occur through the specific types and proportions of the aforementioned vegetable cream and gelling agent.

[0077] Specifically, the meaning of "substantially no oil separation occurs in the gelled food" may include the complete absence of oil separation in the gelled food. That is, the gelled food may be one in which no layer separation occurs between the lipid-soluble layer formed by the separation of oils and fats and the remaining water-soluble layer. Alternatively, another way to express the meaning of "substantially no oil separation occurs in the gelled food" may be that the difference in lightness (L*) of the CIE color coordinate values ​​between the upper and lower layers of the gelled food is 0.8 or less. For example, the difference in lightness (L*) of the CIE color coordinate values ​​between the upper and lower layers of the gelled food may be 0.8 or less, 0.7 or less, 0.6 or less, 0.5 or less, 0.4 or less, 0.3 or less, 0.2 or less, 0.1 or less, or 0.05 or less. In this case, the upper layer may mean the portion from the top of the gelled food up to a point that is 25% of the total height in the vertical direction, and the lower layer may mean the portion from the bottom of the gelled food up to a point that is 25% of the total height in the vertical direction.

[0078] In other words, if the difference in lightness (L*) of the CIE color coordinate values ​​between the upper and lower layers of the gelled food is 0.8 or less, it may be considered that there is virtually no oil separation phenomenon.

[0079] The gelled food has a compressive strength of at least one lower limit selected from 0.6N, 0.62N, 0.64N, 0.66N, 0.68N, 0.7N, 0.72N, 0.74N, 0.76N, 0.78N, 0.8N, 0.82N, and 2.5N, 2.4N, 2.38N, 2.36N, 2.34N, 2.32N, 2.3N, 2.28N, 2.26N, 2.24N, 2.22N, 2 The range may consist of at least one upper limit selected from 0.2N, 2N, 1.98N, 1.96N, 1.94N, 1.92N, 1.9N, 1.88N, 1.86N, 1.84N, 1.82N, 1.8N, 1.78N, 1.76N, 1.74N, 1.72N, 1.7N, 1.68N, 1.66N, 1.64N, 1.62N, 1.6N, 1.58N, and 1.56N. For example, the compression strength of the gelled food may be 0.6 to 2.5N, 0.6 to 2.4N, or 0.6 to 2.2N.

[0080] The compression strength of the gelled food may be a measurement obtained from the analysis results of a TA (Texture Analyzer), and specifically, it may be a measurement obtained from the analysis results of a TA XT-plus (Stable Micro System, UK).

[0081] The conditions for the TA analysis are as shown in Table 1 below.

[0082] [Table 1]

[0083] When the compression strength of the gelled food satisfies the aforementioned range, the gelled food can have a soft or gentle texture, and consequently, it will have a natural texture when eaten, resulting in a smooth throat feel and an easy-to-swallow texture.

[0084] The gelled food may have a hardness within a range comprising at least one lower limit selected from 8.2N, 8.3N, 8.4N, 8.5N, 8.6N, 8.7N, 8.8N, 8.9N, and 9N, and at least one upper limit selected from 11.5N, 11.3N, 11N, 10.9N, 10.8N, 10.5N, 10.4N, 10.3N, 10.2N, 10.1N, and 10N. For example, the hardness of the gelled food may be between 8.2 and 11.5N, or between 8.2 and 10.4N.

[0085] The hardness (degree of hardness) of the gelled food may be a measurement obtained from the analysis results of a TA (Texture Analyzer), specifically, a measurement obtained from the analysis results of a TA XT-plus (Stable Micro System, UK). The conditions for the TA analysis are as shown in Table 1 above.

[0086] When the hardness of the gelled food satisfies the aforementioned range, the gelled food exhibits excellent shape retention, and consequently, excellent stability in room temperature distribution and / or storage. Furthermore, the gelled food may have a soft or pliable texture, resulting in a natural texture when consumed, making it easy to swallow and providing a smooth mouthfeel.

[0087] Other embodiments of this application can provide a method for producing a composition for gelled foods.

[0088] The method for producing the aforementioned gelling food composition may include (A) a step of mixing a gelling agent containing agar and guar gum with water to produce a gelled product; and (B) a step of mixing the gelled product with a vegetable cream to produce a mixture.

[0089] First, step (A) may include a step of mixing a gelling agent containing agar and guar gum, which are powdered raw materials, with water. In this case, the water may include purified water.

[0090] The (A) step may include a step of stirring after mixing the gelling agent with water. By including the stirring step, the gelling agent is well dispersed and mixed in the water, and a gelled product having a certain viscosity can be produced.

[0091] In this case, step (A) may include a step of maintaining the gelling temperature after mixing the gelling agent with water. The gelling temperature may be within a range consisting of 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. When the gelling temperature is maintained in step (A), the formation of the gelled product can be carried out smoothly, and in particular, the physical properties of the gelled food produced using the gelled food composition, such as compressive strength, fragility, hardness, and viscosity, can be adjusted to impart a soft or tender texture.

[0092] The (A) step may include a step of producing a gel by mixing a gelling agent containing 0.25 to 0.7% by weight of agar and 0.1 to 0.8% by weight of guar gum with water, based on the total weight of the gelling food composition, and then stirring while maintaining the gelling temperature.

[0093] In particular, when a gelling agent containing agar and guar gum is added in step (A) above, the agar is at least one lower limit selected from 0.25% by weight, 0.26% by weight, 0.27% by weight, 0.28% by weight, 0.29% by weight, 0.3% by weight, 0.31% by weight, 0.32% by weight, 0.33% by weight, 0.34% by weight, and 0.7% by weight, 0.69% by weight, 0.68% by weight, 0.67% by weight, 0.66% by weight, 0.65% by weight, 0.64% by weight, 0 The content may be within a range consisting of at least one upper limit selected from 0.63% by weight, 0.62% by weight, 0.61% by weight, 0.6% by weight, 0.59% by weight, 0.58% by weight, 0.57% by weight, 0.56% by weight, 0.55% by weight, 0.54% by weight, 0.53% 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, and 0.4% by weight. For example, the agar may be included in an amount of 0.25 to 0.7% by weight, 0.25 to 0.6% by weight, 0.25 to 0.5% by weight, 0.26 to 0.6% by weight, or 0.27 to 0.5% by weight, based on the total weight of the gelling food composition.

[0094] When the agar content meets the aforementioned range, the physical properties of the gelled food produced using the gelled food composition, such as compressive strength, fragility, and / or hardness, can be adjusted to impart softness and tenderness to the texture of the gelled food. Furthermore, since the shape retention of the gelled food is improved, the stability of distribution at room temperature and / or storage stability, or the appearance can be improved.

[0095] Furthermore, the guar gum is present in the following amounts based on the total weight of the gelling food composition: 0.1% by weight, 0.11% by weight, 0.12% by weight, 0.13% by weight, 0.14% by weight, 0.15% by weight, 0.16% by weight, 0.17% by weight, 0.18% by weight, 0.19% by weight, 0.2% by weight, 0.21% by weight, 0.22% by weight, 0.23% by weight, 0.24% by weight, 0.25% by weight, and 0.26% by weight. , at least one lower limit selected from 0.27% by weight, 0.28% by weight, 0.29% by weight, 0.3% by weight, and 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, 0.7% by weight, 0.69% by weight, 0.68% by weight, 0.67% by weight, 0. 66% by weight, 0.65% by weight, 0.64% by weight, 0.63% by weight, 0.62% by weight, 0.61% by weight, 0.6% by weight, 0.59% by weight, 0.58% by weight, 0.57% by weight, 0.56% by weight %, 0.55 wt%, 0.54 wt%, 0.53 wt%, 0.52 wt%, 0.51 wt%, 0.5 wt%, 0.49 wt%, 0.48 wt%, 0.47 wt%, 0.46 wt%, 0. The content may be within a range of at least one upper limit selected from 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, or 0.3% by weight. For example, the guar gum may be included in a content of 0.1 to 0.8% by weight, 0.1 to 0.7% by weight, 0.1 to 0.6% by weight, 0.1 to 0.5% by weight, 0.15 to 0.8% by weight, 0.15 to 0.4% by weight, 0.2 to 0.4% by weight, or 0.27 to 0.4% by weight, based on the total weight of the gelling food composition.

[0096] When the guar gum content meets the above range, the physical properties of the gelled food produced using the gelled food composition can be adjusted to give the gelled food a soft and tender texture. In particular, oil separation due to the vegetable cream can be prevented, thereby improving the appearance, color, and / or texture of the gelled food.

[0097] Furthermore, the gelling agent may further include, in addition to agar and guar gum, at least one selected from locust bean gum, gelatin, and tara gum.

[0098] By selecting and including an appropriate combination from among locust bean gum, gelatin, or tara gum as the gelling agent used in the aforementioned gelled food composition, the physical properties of the gelled food, such as texture, appearance, shape retention, and / or storage stability, can be improved.

[0099] The same provisions may apply to the aforementioned locust bean gum, gelatin, or tara gum.

[0100] In step (A) above, the total content of the gelling agent may be a content comprising at least one lower limit selected from 0.5% by weight, 0.55% by weight, 0.6% by weight, 0.65% by weight, 0.7% by weight, 0.75% by weight, and 0.8% by weight, based on the total weight of the gelling food composition, and at least one upper limit selected from 1.2% by weight, 1% by weight, 0.95% 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, and 0.8% by weight. For example, the total content of the gelling agent may be 0.5 to 1.2% by weight, 0.5 to 1% by weight, 0.5 to 0.9% by weight, 0.5 to 0.85% by weight, 0.6 to 0.85% by weight, 0.7 to 0.85% by weight, 0.8 to 0.85% by weight, 0.5 to 0.81% by weight, 0.55 to 0.85% by weight, 0.55 to 0.81% by weight, or 0.8 to 0.81% by weight, based on the total weight of the gelling food composition.

[0101] When the total content of the gelling agent satisfies the aforementioned range, the viscosity of the gelled food produced using the gelled food composition can be adjusted to impart a soft or tender texture, and its shape retention can be improved to enhance its stability in room temperature distribution or storage.

[0102] The (B) step may be a step in which a vegetable cream is mixed with the gel product produced in the (A) step to give the gel food a soft or soft texture.

[0103] The aforementioned vegetable cream mainly consists of vegetable oil and an emulsifier, and the provisions relating to the aforementioned vegetable cream, vegetable oil, and emulsifier can be applied similarly. In addition to the vegetable oil and emulsifier, the aforementioned vegetable cream may further contain, but is not limited to, water, sugar, skim milk powder, whey powder, or a combination thereof.

[0104] In this case, for the texture of the gelled food as described above, the plant-based cream may be included in a content range of at least one lower limit selected from 7% by weight, 8% by weight, 9% by weight, and 10% by weight, and at least one upper limit selected from 14% by weight, 13% by weight, 12% by weight, and 11% by weight, based on the total weight of the gelled food composition. For example, in step (B), the plant-based cream may be included in a content of 7 to 14% by weight, 8 to 14% by weight, 9 to 14% by weight, or 10 to 14% by weight, based on the total weight of the gelled food composition.

[0105] When the content of the plant-based cream satisfies the aforementioned range, the gelled food can exhibit a soft texture, making it possible to impart a texture that melts softly in the mouth when consumed.

[0106] The (B) step may further include the step of mixing the vegetable cream with the gel and then stirring it.

[0107] Furthermore, step (B) may include a step in which the gelled product contains, as necessary, various additives in addition to the plant-based cream.

[0108] For example, step (B) may further include adding at least one selected from acidulants, flavorings, sweeteners, acidity regulators, fruit concentrates, lactic acid bacteria, vitamins, excipients, colorants, antioxidants, dietary fiber, and combinations thereof to the gelled product.

[0109] The same provisions described above may apply to the aforementioned additives (such as acidulants, flavorings, sweeteners, acidity regulators, fruit concentrates, lactic acid bacteria, vitamins, excipients, colorants, antioxidants, or dietary fiber).

[0110] Another embodiment of this application can provide a method for producing gelled foods.

[0111] The method for producing the gelled food involves a step of heat sterilizing the gelled food composition produced by the method for producing the gelled food composition described above, and for the distribution of the gelled food composition at room temperature, a known method for heat sterilizing food can be used.

[0112] Furthermore, the method for producing gelled food may include a step of packaging the mixture produced in step (B) above prior to the heat sterilization step. The step of packaging the mixture may include a step of placing the mixture in a container, mold or frame of various forms and packaging and / or sealing it.

[0113] In this case, the packaging may include, but is not limited to, vacuum packing, and any known method of food packaging may be used.

[0114] The method for producing the gelled food may further include a step of cooling the sterilized mixture after the heat sterilization step. The step of cooling the sterilized mixture is a step of finally solidifying the gelled food, and the method of cooling the sterilized mixture may be, but is not limited to, leaving it at room temperature or at room temperature. [Effects of the Invention]

[0115] The gelled food according to this application, by using a specific type of gelling agent and including such gelling agent in a specific blending ratio, has a soft or tender texture, resulting in a smooth mouthfeel when consumed and excellent sensory quality.

[0116] Furthermore, the gelled food has excellent shape retention and stability for distribution or storage at room temperature, while simultaneously allowing for adjustment of physical properties such as compression strength, hardness (degree of hardness), and viscosity, thereby imparting the aforementioned soft or tender texture.

[0117] Furthermore, even when a vegetable cream is added to impart a soft or tender texture as described above, the oil separation phenomenon does not substantially occur in the gelled food, thus improving the quality of appearance, texture, feel, flavor, or aroma. [Brief explanation of the drawing]

[0118] [Figure 1] This is a diagram showing the gelled food products of Examples 1 to 7 of this application. [Figure 2] This is a photograph of the gelled food products of Comparative Examples 1 to 5 of this application. [Modes for carrying out the invention]

[0119] The present application will be described in detail below with reference to examples. However, the following embodiments are merely illustrative examples of this application, and the content of this application is not limited by these embodiments.

[0120] <Examples and Comparative Examples> To manufacture the gelling food described in this application, the following steps were taken in order: weighing the gelling agent, mixing with purified water, stirring and heating (80°C or higher for 10 minutes), adding vegetable cream, acidulant, flavoring, and sweetener and stirring, filling, sterilization, and cooling.

[0121] Furthermore, by varying the type and content of the gelling agent, gelled foods of Examples 1 to 7 were produced using the compositions in Table 2 as the main ingredients, and gelled foods of Comparative Examples 1 to 5 were produced using the compositions in Table 3 as the main ingredients. In addition to the main ingredients in Tables 2 and 3, other ingredients included purified water, acidulant (hydrated citric acid, WEIFANG, China), flavoring (mango flavor, Givaudan Korea, Singapore), sweeteners, and additives.

[0122] [Table 2]

[0123] [Table 3]

[0124] <Experimental Example 1> The results of evaluating the appearance of the mixtures and the shape retention of the gelled products for the gelled foods of Examples 1 to 7 and Comparative Examples 1 to 5 are shown in Tables 3 and 4 below.

[0125] Appearance of the mixture The state of the mixture (composition for gelling food, combined liquid) before filling in the above examples and comparative examples was observed visually. (Evaluation criteria: Excellent if no particles are observed in the mixture and it is uniform; Good if no particles are observed, it is uniform and has viscosity; Poor if the viscosity is too high or particles are observed in the mixture.)

[0126] Degree of oil separation To compare emulsification stability, Figure 1 shows the results of photographing the gelled foods of Examples 1 to 7, and Figure 2 shows the results of photographing the gelled foods of Comparative Examples 1 to 5. The photographs were taken against a black and white background to show whether or not oil separation occurred, and these were visually compared and evaluated. (Evaluation criteria: Based on visual inspection, if no oil separation occurs, it is judged as excellent; if oil separation or cracks are observed, it is judged as poor.)

[0127] Evaluation of shape retention The external shape of the gelled foods produced in the above examples and comparative examples was visually observed after being scooped with a spoon. (Evaluation criteria: If the external shape is firm, it is judged as excellent; if the shape is not neat, or if it is liquid or viscous, it is judged as weak; if the shape retention is very weak and judgment is impossible, it is noted as unmeasurable.)

[0128] [Table 4]

[0129] [Table 5]

[0130] According to Tables 4 and 5, Comparative Example 1, which does not use guar gum as a gelling agent, has poor shape retention and is prone to oil separation. In contrast to Comparative Example 1, Example 1, which uses agar and guar gum simultaneously, does not experience oil separation and exhibits excellent shape retention. This confirms that guar gum must be included as a gelling agent to prevent oil separation in the gelled food of this application.

[0131] Comparative Example 2, which did not use agar as a gelling agent, did not experience oil separation but had problems with shape retention. In contrast to Comparative Example 2, Example 2, which used agar and guar gum simultaneously, did not experience oil separation and exhibited superior shape retention. Based on these results, it was confirmed that agar must be included as a gelling agent for the shape retention of the gelled food product of this application.

[0132] In Comparative Example 3, which used only locust bean gum as a gelling agent, there was a problem in that oil separation occurred or the shape retention was poor, making TA analysis itself impossible. Therefore, it was confirmed that, as in Example 1, agar and guar gum are essential gelling agents in addition to locust bean gum to prevent oil separation and achieve excellent shape retention in the gelled food of this application.

[0133] <Experimental Example 2> The L*, a*, and b* values ​​of the CIE color coordinates were measured for the gelled foods of Examples 1 to 7 and the gelled foods of Comparative Examples 1 to 5 using a spectrophotometer (MINOLTA CM-3500d, Japan). The results are shown in Tables 6 and 7 below.

[0134] [Table 6]

[0135] [Table 7]

[0136] According to Tables 6 and 7, in Comparative Examples 1, 3, and 4, in which guar gum was not used as a gelling agent, oil separation occurred, and it could be confirmed that the L* difference between the upper and lower layers was considerably large. In Examples 1 to 6, it could be confirmed that the L* difference between the upper and lower layers was 0.8 or less, which means that oil separation does not occur in the gelled food of this application.

[0137] <Experimental Example 3> Excluding Comparative Examples 2, 3, and 5, which were samples from the above examples and comparative examples for which shape retention could not be measured, the results of measurements using a Texture Analyzer (TA XT-plus, Stable Micro System, UK) for the gelled foods of Examples 1 to 7 and the gelled foods of Comparative Examples 1 and 4 are shown in Table 9 below. The TA analysis results were determined by the average value obtained from a total of three measurements.

[0138] The measurement conditions are as shown in Table 8 below.

[0139] [Table 8]

[0140] The height of the first peak was determined to represent compressive strength, the difference between the first peak and the negative peak was determined to represent vulnerability, the height of the second peak was determined to represent hardness (degree of hardness), and the absolute value of the second negative peak was determined to represent viscosity.

[0141] [Table 9-1] [Table 9-2]

[0142] According to Table 9, in the case of Comparative Examples 2, 3, and 5, which do not contain agar as a gelling agent, which affects the shape retention of gelled foods, TA analysis itself was impossible. On the other hand, even in the case of Comparative Examples 1 and 4, which contain agar as a gelling agent, the hardness was 6.95 (N) and 5.34 (N), respectively, because guar gum was not used in combination, so it was confirmed that the shape retention required for the gelled foods of this application could not be met.

[0143] In other words, when the gelled food of this application is eaten, agar is essential as a gelling agent in order to maintain excellent shape retention while dissolving softly in the mouth. However, it is not possible with agar alone, and we were able to confirm that the desired physical properties can only be achieved when used in combination with guar gum.

Claims

1. vegetable cream; and A gelled food composition comprising: a gelling agent including agar and guar gum.

2. 2. The gelled food composition according to claim 1, wherein the content of the vegetable cream is 7 to 14 wt % based on the total weight of the gelled food composition.

3. 2. The gelled food composition according to claim 1, wherein the vegetable cream contains vegetable oil in an amount of 25 to 35% by weight based on the total weight of the vegetable cream.

4. Based on the total weight of the gelled food composition, 2. The gelled food composition according to claim 1, wherein the agar is contained in an amount of 0.25 to 0.7% by weight, and the guar gum is contained in an amount of 0.1 to 0.8% by weight.

5. 5. The gelled food composition according to claim 4, wherein the total content of the gelling agent is 0.5 to 1.2 wt % based on the total weight of the gelled food composition.

6. 2. The gelled food composition according to claim 1, wherein the gelling agent further comprises at least one selected from the group consisting of locust bean gum, gelatin, and tara gum.

7. 7. The gelled food composition according to claim 6, comprising 0.1 to 0.5 wt. % of the locust bean gum, 0.1 to 0.5 wt. % of the gelatin, or 0.1 to 0.5 wt. % of the tara gum, based on the total weight of the gelled food composition.

8. 2. The gelled food composition of claim 1, further comprising at least one selected from the group consisting of an acidulant, a flavoring, a sweetener, an acidity regulator, a fruit concentrate, a lactic acid bacterium, a vitamin, an excipient, a colorant, an antioxidant, dietary fiber, and combinations thereof.

9. A gelled food comprising the composition for gelled foods according to any one of claims 1 to 8.

10. 10. The gelled food product according to claim 9, wherein the gelled food product has a compression strength of 0.6 to 2.5 N.

11. 10. The gelled food product according to claim 9, wherein the gelled food product has a hardness of 8.2 to 11.5 N.

12. 10. The gelled food according to claim 9, wherein the difference in lightness (L*) of the CIE color coordinate values ​​between the upper layer and the lower layer of the gelled food is 0.8 or less.

13. 10. The gelled food product according to claim 9, wherein the gelled food product comprises at least one selected from the group consisting of jelly, spread, and pudding.

14. (A) mixing a gelling agent containing agar and guar gum with water to prepare a gel; and (B) mixing the gel with vegetable cream to prepare a mixture.

15. 15. The method for producing a gelled food composition according to claim 14, wherein the step of producing the gelled product comprises a step of mixing the gelling agent with water and then maintaining a gelling temperature of 80°C or higher.

16. A method for producing a gelled food, comprising a step of heat sterilizing a gelled food composition produced by the method for producing a gelled food composition according to claim 14 or 15.

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