Method for producing a gel-like food composition

Abstract

To provide a method of producing a gelatinous food composition, in a simple way, having a fruit-like appearance and including fruit skin and fruit pulp.SOLUTION: The method of producing a gelatinous food composition includes a formation step of adding a first solution including calcium to a second solution including alginate or salt thereof, to form a gelatinous composition and a heating step of heating the formed gelatinous composition.SELECTED DRAWING: Figure 1

Description

[Technical Field]

[0001] The present invention relates to a method for producing a gel food composition. [Background technology]

[0002] Food compositions with a pulp-like texture are known, such as gummies and jellies. Attempts have also been made to reproduce not only a pulp-like texture but also a fruit-like appearance, including the peel and pulp. For example, Patent Document 1 discloses a confectionery product with a pulp-like texture and appearance, including the peel, that contains a gel food composition containing predetermined amounts of glycerin, one or more monosaccharides and disaccharides, one or more gelling agents and thickening polysaccharides, and water, and that has a predetermined gel strength and a pulp-like texture, enclosed in a casing made of collagen. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Patent No. 6331325 Summary of the Invention [Problem to be solved by the invention]

[0004] The confectionery containing fruit peel and having a pulp-like texture and fruit-like appearance described in Patent Document 1 is prepared by packaging a pre-gel solution in a casing made of collagen and then gelling the solution. The manufacturing method described in Patent Document 1 not only requires an additional manufacturing process but also requires complicated operations, making it less convenient.

[0005] An object of the present invention is to provide a method for easily producing a gel food composition that contains fruit skin and pulp and has a fruit-like appearance. [Means for solving the problem]

[0006] The present invention relates to a method for producing a gel-like food composition, comprising: a production step of adding one of a first solution containing calcium and a second solution containing alginic acid or a salt thereof to the other solution to form a gel-like composition; and a heating step of heating the formed gel-like composition.

[0007] Since the production method according to the present invention includes a heating step of heating the gel-like composition formed in the production step, the outer surface of the gel-like composition further hardens, resulting in a difference in gel strength between the inside and the outside of the gel-like composition. As a result, the obtained gel-like food composition has a peel-like outer shell and a pulp-like structure enclosed therein, that is, has a fruit-like appearance including a peel and pulp. Further, the production method according to the present invention can produce a gel-like food composition having a fruit-like appearance including a peel and pulp by a simple operation of heating the gel-like composition formed in the production step.

[0008] The heating step may be one of heating the formed gel-like composition in a third solution containing calcium.

[0009] The above production method may further include a dehydration treatment step of bringing the formed gel-like composition into contact with a substance having a dehydrating action. By further providing the dehydration treatment step, the obtained gel-like food composition, in addition to having a fruit-like appearance including a peel and pulp, can further enhance the texture (two-layer feeling) of the peel and pulp.

[0010] In the above production method, it is preferable to perform the heating step after the dehydration treatment step. Thereby, the effect of providing the dehydration treatment step becomes more remarkable.

[0011] In the above production method, the heating step may be one of heating the formed gel-like composition at 80°C or higher for 10 minutes or longer.

Advantages of the Invention

[0012] According to the present invention, a manufacturing method capable of simply manufacturing a gel-like food composition having a fruit-like appearance including a pericarp and pulp can be provided.

Brief Description of the Drawings

[0013]

Figure 1

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Mode for Carrying Out the Invention

[0014] Hereinafter, the mode for carrying out the present invention will be described in detail. However, the present invention is not limited to the following embodiments.

[0015] 〔Manufacturing Method of Gel-Like Food Composition〕 The manufacturing method of the gel-like food composition according to the present embodiment includes at least a generation step of adding one solution of a first solution containing calcium and a second solution containing alginic acid or a salt thereof to the other solution to generate a gel-like composition, and a heating step of heating the generated gel-like composition.

[0016] (Generation Step) The production step is a step of adding one of a first solution containing calcium and a second solution containing alginic acid or a salt thereof to the other solution to produce a gel-like composition. The production step utilizes the fact that when the first solution and the second solution come into contact, a crosslinking reaction between alginic acid or a salt thereof and calcium occurs, resulting in gelation.

[0017] The first solution contains calcium. Calcium may be contained in the first solution as calcium ions. The calcium source is not particularly limited as long as it is acceptable as a food, and examples thereof include calcium lactate, calcium carbonate, calcium acetate, calcium chloride, calcium phosphate, and the like.

[0018] The calcium concentration of the first solution may be, for example, 0.5 w / w% or more and 5.0 w / w% or less. By having the calcium concentration within this range, a gel-like composition can be formed with sufficient efficiency. The calcium concentration of the first solution may be, for example, 0.6 w / w% or more and 4.0 w / w% or less, or 0.7 w / w% or more and 3.0 w / w% or less.

[0019] The first solution may contain other components acceptable in foods as long as the effects of the present invention are not impaired. As the other components, for example, saccharides, thickening polysaccharides, sweeteners, fragrances, acidulants, colorants, pH adjusters, antioxidants, seasonings, vitamins, minerals, stabilizers, and the like can be used. These components may be used alone or in combination of two or more.

[0020] The viscosity of the first solution may be, for example, 1.0 mPa·s or more and 100 mPa·s or less, 1.0 mPa·s or more and 80 mPa·s or less, 1.0 mPa·s or more and 30 mPa·s or less, or 1.0 mPa·s or more and 20 mPa·s or less. In this specification, the viscosity means the value at 20°C and can be measured, for example, under the conditions of a B-type viscometer (TVB10M, manufactured by Toki Sangyo Co., Ltd.), TM11 rotor, rotation speed of 30 rpm, for 3 minutes, and at 20°C.

[0021] The pH of the first solution is not particularly limited, but from the viewpoint of making it easier to form the gel composition, for example, it may be 3.0 or more and 8.0 or less, and may be 5.0 or more and 7.0 or less. For example, although it is conceivable to adjust the pH of the first solution by adding an acidulant such as citric acid, in this case, the citric acid may react with calcium in the first solution and a calcium salt may precipitate, which is not preferable. Therefore, it is preferable that the pH of the first solution is adjusted only by the above-mentioned calcium salt.

[0022] The first solution can be prepared, for example, by dissolving the above-mentioned calcium source and, if necessary, other components in water.

[0023] The second solution contains alginic acid or a salt thereof. The alginic acid or its salt is not particularly limited as long as it is acceptable as a food. Examples of the salt of alginic acid include sodium salt, potassium salt, ammonium salt and the like. The second solution may contain alginic acid or a salt thereof alone, or may contain a combination of two or more thereof.

[0024] The concentration of alginic acid or its salt in the second solution may be, for example, 0.5 w / w% or more and 5.0 w / w% or less in terms of the total amount of alginic acid and its salt. By having the concentration of alginic acid or its salt within this range, a gel composition can be formed with sufficient efficiency. The concentration of alginic acid or its salt in the second solution may be, for example, 0.6 w / w% or more and 4.0 w / w% or less, may be 0.7 w / w% or more and 3.0 w / w% or less, and may be 0.7 w / w% or more and 2.0 w / w% or less.

[0025] The second solution may contain other ingredients that are acceptable for food, as long as the effects of the present invention are not impaired. Examples of other ingredients include saccharides, thickening polysaccharides, sweeteners, fragrances, acidulants, colorants, pH adjusters, antioxidants, seasonings, vitamins, minerals, stabilizers, and the like. These ingredients may be used alone or in combination of two or more.

[0026] The viscosity of the second solution may be, for example, 10 mPa·s or more and 900 mPa·s or less, 20 mPa·s or more and 600 mPa·s or less, or 40 mPa·s or more and 300 mPa·s or less.

[0027] The pH of the second solution is not particularly limited, but from the viewpoint of making it easier to form a gel-like composition, it may be, for example, 2.5 or more and 8.0 or less, or 3.0 or more and 5.0 or less.

[0028] The second solution can be prepared by dissolving alginic acid or its salt and, if necessary, other ingredients in water.

[0029] In the production step, one of the first solution and the second solution is added to the other solution to produce a gel-like composition. The production step may be one in which the first solution is added to the second solution, or one in which the second solution is added to the first solution. Since it is easy to mold the shape of the gel-like composition to be produced into a fruit-like shape such as a spherical shape, an oblong shape, and a teardrop shape, it is preferable to add the second solution to the first solution. Hereinafter, the case where the second solution is added to the first solution will be taken as an example to describe the details of the production step, but the case where the first solution is added to the second solution can be carried out in the same manner.

[0030] In the production step, by adding the second solution to the first solution, the two solutions come into contact, and a cross-linking reaction between alginic acid or its salt and calcium occurs, thereby producing a gel-like composition.

[0031] In the production process, the second solution may be continuously added to the first solution, or the second solution may be added to the first solution discontinuously (for example, by dropping). From the viewpoint of facilitating the control of the size (for example, volume, major axis, minor axis, etc.) and shape (for example, spherical, prolate, teardrop shape, etc.) of the gel composition, in the production process, it is preferable to drop the second solution into the first solution.

[0032] Even when the second solution is continuously added to the first solution, for example, by stirring the first solution, the size and shape of the gel composition can be controlled. The same applies when the first solution is continuously or discontinuously added to the second solution.

[0033] When dropping, the dropping amount of the second solution may be, for example, 100 mm 3 / drop or more and 400 mm 3 / drop or less. When the dropping amount is within this range, a gel composition in the shape of a fruit can be more easily formed. The dropping amount may be, for example, 150 mm 3 / drop or more and 350 mm 3 / drop or less, and may be 200 mm 3 / drop or more and 300 mm 3 / drop or less.

[0034] When dropping, the dropping speed of the second solution may be, for example, 30 drops / min or more and 600 drops / min or less. When the dropping speed is within this range, a gel composition in the shape of a fruit can be more easily formed. The dropping speed may be, for example, 30 drops / min or more and 500 drops / min or less, and may also be 35 drops / min or more and 490 drops / min or less.

[0035] The temperatures of the first solution and the second solution in the production process are not particularly limited, and may be, for example, 20°C or more and 70°C or less, 25°C or more and 70°C or less, 25°C or more and 50°C or less, or 25°C or more and 35°C or less. The temperature of the first solution and the temperature of the second solution may be the same or different.

[0036] The time for contacting the first solution and the second solution in the production step is not particularly limited as long as a gel-like composition is formed. For example, it may be 10 seconds or longer. Further, from the viewpoint of suppressing excessive crosslinking reaction and making it easier to form a fruit-like appearance including the pericarp and pulp, the time for contacting the first solution and the second solution may be, for example, 30 seconds or longer, 1 minute or longer, or 5 minutes or longer. From the same viewpoint, the time for contacting the first solution and the second solution may be, for example, 60 minutes or shorter, or 20 minutes or shorter.

[0037] The size of the gel-like composition produced in the production step may be appropriately set according to the use of the gel-like food composition and the like. The size of the gel-like composition produced in the production step can be adjusted, for example, by adjusting the dropping amount of the second solution added to the first solution.

[0038] The gel-like composition produced in the production step may be recovered from the first solution and used in the next step. Further, when the next step of the production step is a heating step and the production step is carried out by adding the second solution to the first solution, the produced gel-like composition may be used in the heating step without being recovered from the first solution (in this case, the first solution also serves as the third solution).

[0039] (Heating step) The heating step is a step of heating the produced gel-like composition. By carrying out the heating step, the hardening of the outer surface of the gel-like composition further progresses, resulting in a difference in gel strength between the inside and the outside of the gel-like composition. As a result, the obtained gel-like food composition has a pericarp-like outer shell and a pulp-like structure enclosed therein, that is, a fruit-like appearance including the pericarp and pulp.

[0040] The heating step may involve heating the gel-like composition in a third solution containing calcium. By heating in the third solution, when combined with the dehydration treatment step described later, the resulting gel-like food composition not only has a fruit-like appearance including the peel and pulp, but also exhibits a remarkable effect that the texture (two-layer feeling) of the peel and pulp can be felt respectively.

[0041] The third solution contains calcium. Calcium may be contained in the third solution as calcium ions. The calcium source is not particularly limited as long as it is acceptable as a food, and examples include calcium lactate, calcium carbonate, calcium acetate, calcium chloride, calcium phosphate, and the like.

[0042] The calcium concentration of the third solution may be, for example, 0.1 w / w% or more and 5.0 w / w% or less. When the calcium concentration is within this range, a fruit-like appearance including the peel and pulp can be formed with sufficient efficiency. The calcium concentration of the third solution may be, for example, 0.5 w / w% or more and 5.0 w / w% or less, 0.6 w / w% or more and 4.0 w / w% or less, 0.7 w / w% or more and 3.0 w / w% or less.

[0043] The third solution may contain other ingredients acceptable in food as long as the effects of the present invention are not impaired. As other ingredients, for example, saccharides, thickening polysaccharides, sweeteners, flavorings, acidulants, colorants, pH adjusters, antioxidants, seasonings, vitamins, minerals, stabilizers, and the like can be used. These ingredients may be used alone or in combination of two or more.

[0044] The viscosity of the third solution may be, for example, 1.0 mPa·s or more and 100 mPa·s or less, 1.0 mPa·s or more and 80 mPa·s or less, 1.0 mPa·s or more and 30 mPa·s or less, 1.0 mPa·s or more and 20 mPa·s or less.

[0045] The pH of the third solution is not particularly limited, but from the viewpoint of more easily forming a fruit-like appearance including the pericarp and pulp, it may be, for example, 3.0 or more and 8.0 or less, and may be 5.0 or more and 7.0 or less. The pH of the third solution is preferably adjusted only by the above-described calcium salt.

[0046] The third solution can be prepared, for example, by dissolving the above-described calcium source and, if necessary, other components in water.

[0047] The heating step can be carried out, for example, by immersing the gel-like composition in a solution (for example, water, the third solution, etc.) and heating at a predetermined temperature for a predetermined time.

[0048] The temperature during heating in the heating step may be, for example, 70°C or higher. When the temperature during heating is within this range, a fruit-like appearance including the pericarp and pulp can be sufficiently formed. The temperature during heating may be, for example, 72°C or higher, 74°C or higher, 76°C or higher, 78°C or higher, 80°C or higher. There is no particular limitation on the upper limit of the temperature during heating, and it may be, for example, the temperature at which the solution in which the gel-like composition is immersed boils. From the viewpoint of simplifying the manufacturing apparatus and the safety of the manufacturing process, the upper limit of the temperature during heating may be, for example, 100°C or lower, 98°C or lower, 96°C or lower, 94°C or lower, 92°C or lower, 90°C or lower.

[0049] The heating time during heating in the heating step may be, for example, 2 minutes or more. When the heating time is within this range, a fruit-like appearance including the pericarp and pulp can be sufficiently formed. The heating time may be, for example, 5 minutes or more, 10 minutes or more. There is no particular limitation on the upper limit of the heating time, but from the viewpoint of more efficiently forming a fruit-like appearance including the pericarp and pulp, it may be, for example, 1 hour or less, 40 minutes or less, 30 minutes or less, 20 minutes or less.

[0050] The gel-like composition that has undergone the heating process is recovered from a solution (e.g., water, a third solution, etc.) and may be immersed in a solution (e.g., water, a third solution, a sugar acid solution, syrup, etc.) at a temperature of 4°C to 25°C for cooling.

[0051] (Dehydration treatment step) The method for manufacturing the gel-like food composition according to the present embodiment may further include a dehydration treatment step in addition to the generation step and the heating step. The dehydration treatment step is a step of bringing the generated gel-like composition into contact with a substance having a dehydrating action. By further providing the dehydration treatment step, the obtained gel-like food composition has a fruit-like appearance including a peel and pulp, and in addition, the texture (two-layer feeling) of the peel and pulp can be felt more strongly.

[0052] The dehydration treatment step may be carried out after the generation step, before the heating step, or after the heating step. From the viewpoint of more significantly exhibiting the above-described effects, the dehydration treatment step is preferably carried out after the generation step and before the heating step. Further, for example, by including a substance having a dehydrating action in at least one of the first solution and the second solution, the gel-like composition generated in the generation step can be immediately subjected to the dehydration treatment step, and the generation step and the dehydration treatment step may be carried out continuously. Thereby, the manufacturing process can be further simplified.

[0053] The substance having a dehydrating action is not particularly limited as long as it is acceptable for food, and specifically, for example, ethanol, propylene glycol, etc. may be mentioned.

[0054] The dehydration treatment step can be carried out, for example, by immersing the gel-like composition in a solution such as an aqueous solution in which a substance having a dehydrating action is dissolved (note that when the substance having a dehydrating action is a liquid, it may be the substance having a dehydrating action itself, or a mixture of the substance having a dehydrating action (liquid) and another liquid such as water).

[0055] The temperature when carrying out the dehydration treatment step may be, for example, 4°C to 25°C.

[0056] The time for performing the dehydration treatment step (dehydration time) may be, for example, 10 seconds or more. When the dehydration time is within this range, the above-described effects are sufficiently exhibited. The dehydration time may be, for example, 15 seconds or more, 20 seconds or more, 25 seconds or more, or 30 seconds or more. There is no particular limitation on the upper limit of the dehydration time, but from the viewpoint of more efficiently exhibiting the above-described effects, it may be, for example, 3 hours or less, 2 hours or less, or 1 hour or less.

[0057] (Other steps) The method for producing the gel-like food composition according to the present embodiment may further include a sterilization step of sterilizing the gel-like composition that has undergone the above-described respective steps. In the sterilization step, for example, methods commonly used in the food field such as retort sterilization and ultra-high temperature instantaneous sterilization (UHT sterilization) can be used without particular limitation.

[0058] [Gel-like food composition] The gel-like food composition obtained through the above-described respective steps has a fruit-like appearance including a peel and pulp (see, for example, FIG. 1), and can be used by being blended in food and drink products. Examples of food and drink products include beverages such as water, soft drinks, tea beverages, fruit juice beverages, milk beverages, alcoholic beverages, non-alcoholic beverages, and sports drinks, and confectionery such as yogurt. [Examples]

[0059] Hereinafter, the present invention will be described more specifically based on examples. However, the present invention is not limited to the following examples.

[0060] [Test Example 1: Production and evaluation of gel-like food composition] (Production step and dehydration treatment step) As the first solution, calcium lactate (manufactured by Purac Biochem) was dissolved in water to obtain a 1.0 w / w% calcium solution. As the second solution, sodium alginate (manufactured by Kimika Co., Ltd., I-8) was dissolved in an aqueous ethanol solution with an ethanol concentration of 20 v / v% to obtain a 0.7 w / w% sodium alginate solution. Then, at room temperature, the second solution was dropped into the first solution placed in a beaker at a rate of 60 drops / min (drop volume 200 mm 3 / drop), and reacted for 30 seconds to 10 minutes. Thereby, a gel-like composition was generated (generation step), and the generated gel-like composition was brought into contact with the ethanol contained in the second solution (dehydration treatment step). The gel-like composition obtained through the generation step and the dehydration treatment step was immediately recovered from the beaker. Although not specifically shown in this example, it has been found that the same effects as in Test Example 1 can be obtained even when propylene glycol is used instead of ethanol.

[0061] (Heating step) As the third solution, calcium lactate (manufactured by Purac Biochem) was dissolved in water to obtain a 0.1 w / w% calcium solution. The recovered gel-like composition was immersed in the third solution and heat-treated (heating step). The heat treatment was carried out in the third solution at 90 - 95°C for 20 minutes. After the heat treatment, the gel-like composition was immediately recovered and immersed in a sugar acid solution at 20°C (prepared by dissolving 7.5 g of anhydrous citric acid and 120 g of granulated sugar in 1 kg of water) and cooled to obtain a gel-like food composition (Examples 1 - 3).

[0062] Also, without performing the heating step, the gel-like composition obtained through the generation step and the dehydration treatment step was immersed in a sugar acid solution at 20°C to obtain a control gel-like composition (Comparative Examples 1 - 3).

[0063] (Measurement of gel strength) The gel strengths of the gel-like food compositions of Examples 1 to 3 and the gel-like compositions of Comparative Examples 1 to 3 were measured using a rheometer (trade name: Texture Analyzer TA.XT.plus, manufactured by Stable Micro Systems). Specifically, a cylindrical plunger with a diameter of 2 mm was used, and at room temperature, the plunger was pressed against the gel-like food composition or the gel-like composition, and penetration was measured at a penetration rate of 1 mm / second. Other conditions were in accordance with the manual attached to the rheometer. The measurement results are shown in FIGS. 2 to 7. In FIGS. 2 to 7, the unit of the vertical axis (Force) is gf / mm 2 is.

[0064] As shown in FIGS. 2 to 4, in the gel-like food compositions (Examples 1 to 3) obtained by the production method according to the present invention, break points were observed around 5 seconds to 5.5 seconds. It can be seen that the gel strength is different before and after the portion corresponding to the break point. On the other hand, as shown in FIGS. 5 to 7, the gel-like compositions (Comparative Examples 1 to 3) produced without going through the heating step did not show a clear break point, and it can be seen that the gel strength was uniform.

[0065] (Appearance and texture evaluation of gel-like food composition) The gel-like food compositions of Examples 1 to 3 had a peel-like outer shell, and when the outer shell was broken, a pulp-like gel mass appeared from inside. Also, in terms of texture, a peel feeling was felt, similar to when eating a grape (Delaware) with the peel, and a pulp feeling was felt inside after breaking the peel (two-layer feeling).

[0066] FIG. 1 is a schematic cross-sectional view showing the appearance of the obtained gel-like food composition (Examples 1 to 3). The gel-like food composition 10 had a pseudo-peel (peel-like outer shell) 1 with relatively high gel strength and a pseudo-pulp (pulp-like structure) 2 with relatively low gel strength encapsulated in the pseudo-peel 1.

[0067] [Production Example 2: Production of gel-like food composition] (Generation step and dehydration treatment step) As the first solution, calcium lactate (manufactured by Purac Biochem) was dissolved in water to obtain a 1.0 w / w% calcium solution. As the second solution, sodium alginate (manufactured by Kimika Co., Ltd., I-8) was dissolved in an aqueous ethanol solution with an ethanol concentration of 20 v / v% to obtain a 0.7 w / w% sodium alginate solution. Then, at room temperature, the second solution was dropped into the first solution placed in a beaker at a rate of 60 drops / min (drop volume 150 mm 3 / drop), and reacted for 30 seconds to 10 minutes. Thereby, a gel-like composition was produced (production step), and the produced gel-like composition was brought into contact with the ethanol contained in the second solution (dehydration treatment step). The gel-like composition obtained through the production step and the dehydration treatment step was immediately recovered from the beaker. Although not specifically shown in this example, it has been found that the same effects as in Production Example 2 can be obtained even when propylene glycol is used instead of ethanol.

[0068] (Heating step) As the third solution, calcium lactate (manufactured by Purac Biochem) was dissolved in water to obtain a 1.0 w / w% calcium solution. The recovered gel-like composition was immersed in water (Example 5) or the third solution (Example 4) and heat-treated (heating step). The heat treatment was carried out for 10 minutes in water at 90°C or the third solution at 90°C. After the heat treatment, the gel-like composition was immediately recovered and immersed in the third solution at room temperature (25°C) for cooling to obtain the gel-like food compositions of Example 4 and Example 5.

[0069] (Sterilization step) The obtained gel-like food compositions of Example 4 and Example 5 were subjected to retort sterilization under the conditions of 127°C for 30 minutes and used for the evaluation in Test Example 4.

[0070] [Production Example 3: Production of Gel-like Food Composition] (Production step) As the first solution, calcium lactate (manufactured by Purac Biochem) was dissolved in water to obtain a 1.0 w / w% calcium solution. As the second solution, sodium alginate (manufactured by Kimika Co., Ltd., I-8) was dissolved in water to obtain a 0.7 w / w% sodium alginate solution. Then, at room temperature, the second solution was dropped into the first solution placed in a beaker at a rate of 60 drops / minute (drop volume 150 mm 3 / drop), and reacted for 30 seconds to 10 minutes to produce a gel-like composition (production step). The produced gel-like composition was immediately recovered from the beaker.

[0071] (Heating step) As the third solution, calcium lactate (manufactured by Purac Biochem) was dissolved in water to obtain a 1.0 w / w% calcium solution. The recovered gel-like composition was immersed in water (Example 7) or the third solution (Example 6) and subjected to heat treatment (heating step). The heat treatment was carried out for 10 minutes in water at 90°C or the third solution at 90°C. After the heat treatment, the gel-like composition was immediately recovered and immersed in the third solution at room temperature (25°C) for cooling to obtain the gel-like food compositions of Example 6 and Example 7.

[0072] (Sterilization step) The obtained gel-like food compositions of Example 6 and Example 7 were subjected to retort sterilization under the conditions of 127°C for 30 minutes and used for evaluation in Test Example 4.

[0073] [Test Example 4: Evaluation of Gel-like Food Composition] (Appearance and Texture Evaluation of Gel-like Food Composition) The appearance and texture of the gel-like food compositions of Examples 4 to 7 produced in Production Example 2 and Production Example 3 were evaluated. All of the gel-like food compositions of Examples 4 to 7 had a peel-like outer shell, and when the outer shell was broken, a pulp-like gel mass appeared from inside. That is, they had a fruit-like appearance including a peel and pulp. Further, in the gel-like food compositions of Examples 4 to 5 in which the dehydration treatment step was carried out, a peel feeling was also felt in terms of texture, and a pulp feeling was felt inside after breaking the peel (two-layer feeling). In particular, in the gel-like food composition of Example 4 in which the dehydration treatment step was carried out and the heating step was carried out in the third solution, the two-layer feeling could be felt more prominently.

Explanation of Signs

[0074] 1…Pseudo-peel (peel-like outer shell), 2…Pseudo-pulp (pulp-like structure), 10…Gel-like food composition.

Claims

1. A method for producing a gel-like food composition, comprising: a generating step of adding one of a first solution containing calcium and a second solution containing alginic acid or a salt thereof to the other solution to generate a gel-like composition; a dehydration treatment step of bringing the generated gel-like composition into contact with a liquid having a dehydrating effect; a heating step of heating the generated gel-like composition to obtain a product having a peel-like outer shell and a pulp-like structure encapsulated therein; and the manufacturing method, wherein the heating step is carried out after the dehydration treatment step.

2. The manufacturing method according to Claim 1, wherein the heating step is to heat the generated gel-like composition in a third solution containing calcium.

3. A method for producing a gel-like food composition, comprising: a generating step of adding one of a first solution containing calcium and a second solution containing alginic acid or a salt thereof to the other solution to generate a gel-like composition; a dehydration treatment step of bringing the generated gel-like composition into contact with a substance having a dehydrating effect; a heating step of heating the generated gel-like composition to obtain a product having a peel-like outer shell and a pulp-like structure encapsulated therein; and the manufacturing method, wherein the heating step is carried out after the dehydration treatment step, and the substance having a dehydrating effect is contained in at least one of the first solution and the second solution.

4. The manufacturing method according to Claim 3, wherein the heating step is to heat the generated gel-like composition in a third solution containing calcium.

5. The manufacturing method according to any one of Claims 1 to 4, wherein the heating step is to heat the generated gel-like composition at 80°C or higher for 10 minutes or longer.

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