Particulate composition, gel composition and food product

Abstract

The purpose of the present invention is to provide a particulate composition, a gel composition and a food product.　A particulate composition according to the present invention which is used to prepare a gel composition by mixing the same with water, wherein pectin, a divalent metal ion component and an acid component are contained therein, and the divalent metal ion component and / or the acid component are slowly dissolved in the water.

Description

Powder composition, gel composition, and food

[0001] The present invention relates to a powder or granular composition, a gel composition, and a food product.

[0002] Gel foods such as jellies, puddings, and mousses are known, produced by solidifying liquid ingredients using gelling agents. Gel foods are widely used as luxury items due to their elasticity, pleasant texture, and other properties. One known gel food uses pectin as a gelling agent. Pectin has the property of gelling upon reaction with divalent metal ions such as calcium ions. Gel foods using pectin are produced by adding pectin and divalent metal ions to water, heating to dissolve the mixture, and then cooling to gel. In recent years, attempts have been made to develop gel foods with unique textures. For example, Patent Documents 1 and 2 disclose heterogeneous gel compositions containing a mixture of different gels. Heterogeneous gel compositions contain a mixture of different gels with different elasticities and sizes, resulting in a unique texture and chewiness upon consumption. Such gel compositions have been used in applications such as imitation fruit pulp, which recreates the texture of fruit.

[0003] JP 2004-194661 JP 9-275915

[0004] It is desirable that gel foods can be easily prepared not only industrially but also at home or in a restaurant. Conventional gel foods require heating to dissolve them and then cooling to solidify. However, if they could be solidified in a warm state, the preparation time and workload could be significantly reduced. Furthermore, the heterogeneous gel compositions disclosed in Patent Documents 1 and 2 require complicated preparation procedures. Therefore, they are not suitable for home preparation and have only been produced industrially. The present invention has been made in view of these problems, and aims to provide a powder / granular composition for easily preparing a gel composition, which has high applicability in foods.

[0005] As a result of extensive research, the present inventors have found that a powdery or granular composition containing pectin, a divalent metal ion, and an acid component, wherein the divalent metal ion and / or the acid component are slowly soluble in water, can solidify in a short time when mixed with water to form a gel composition, and that the gel composition is a heterogeneous gel composition. Furthermore, the inventors have found that the gel composition can be used not only as a conventional gel food such as jelly, pudding, or mousse, but also for applications not available with conventional gel foods. Specifically, the present invention provides the following: [1] A powdery or granular composition for mixing with water to prepare a gel composition, the composition comprising pectin, a divalent metal ion component, and an acid component, wherein the divalent metal ion component and / or the acid component are slowly soluble in water. [2] The composition according to [1], wherein, when 0.16 g of the delayed-dissolution divalent metal ion component is added to 100 mL of water at 75°C, it takes 5 seconds or more for the concentration of the divalent metal ion component in the water to reach 80% of the final concentration. [3] The composition according to [1] or [2], wherein, when 0.3 g of the delayed-dissolution acid component is added to 100 mL of water at 70°C, it takes 15 seconds or more for the pH of the water to reach 4.0 to 5.0. [4] The composition according to any of [1] to [3], wherein, after mixing with water, it takes 5 seconds or more for the concentration of the divalent metal ion component in the mixture to reach 80% of the final concentration. [5] The composition according to any of [1] to [4], wherein, after mixing with water, it takes 15 seconds or more for the mixture to reach the final pH. [6] The composition according to any one of [1] to [5] above, wherein the divalent metal ion component and / or the acid component are slow-dissolved in water by being integrated with a water-disintegrating substance. [7] The composition according to any one of [1] to [6] above, wherein the divalent metal ion component and / or the acid component are slow-dissolved in water by being granulated. [8] The composition according to [7] above, wherein, when the powder / granular composition is mixed with water at 75°C, the granules maintain their granular shape 30 seconds after mixing and become invisible 5 minutes after mixing.[9] The composition according to any one of [1] to [8] above, further comprising a gelling agent other than pectin.

[10] The composition according to [9] above, wherein the gelling agent is one or more selected from the group consisting of agar, gellan gum, starch, and sodium alginate.

[11] The composition according to any one of [1] to

[10] above, which is a powder or granular composition to be mixed with warm water to prepare a gel composition.

[12] A gel composition prepared using the powder or granular composition according to any one of [1] to

[11] above.

[13] A food product comprising the powder or granular composition according to any one of [1] to

[11] above.

[14] A food product comprising a gel composition prepared using the powder or granular composition according to any one of [1] to

[11] above.

[0006] According to the present invention, it is possible to provide a powdery or granular composition for easily preparing a gel composition, which has high applicability in foods.

[0007] The present invention will be described in detail below. The preferred and more preferred embodiments exemplified below can be used in appropriate combinations with each other, regardless of the terms "preferable" and "more preferred." Numerical ranges are merely examples, and ranges obtained by appropriately combining the upper and lower limits of each range and the numerical values ​​of the examples can also be preferably used. Furthermore, terms such as "contain" or "comprise" may be interpreted as "essentially consisting of" or "consisting only of."

[0008] <Powder and Granular Composition> The powder and granular composition of the present invention is described in detail below. The powder and granular composition of the present invention is a powder and granular composition for preparing a gel composition by mixing with water. The powder and granular composition contains pectin, a divalent metal ion component, and an acid component, with the divalent metal ion component and / or the acid component being slowly soluble in water. As used herein, the term "water" encompasses commonly used terms such as relatively low-temperature "cold water" (e.g., water below 20°C) and "room-temperature water" (e.g., water between 20°C and 40°C), as well as relatively high-temperature "hot water" (e.g., water between 40°C and 100°C). The temperature of the "water" is not particularly limited. Furthermore, the type of "water" used in the present invention is not particularly limited, and includes a wide range of liquids suitable for consumption, such as tap water, mineral water, juice, coffee, tea, soup, and liquid seasonings. However, it is preferable that the water does not contain divalent metal ion components or acid components. The terms "hot gel" and "hot jelly" as used herein refer to gel compositions formed at product temperatures of, for example, 30 to 100° C., preferably 40 to 95° C. The terms "hot gel" and "hot jelly" also include those that maintain a gel state and those that become a sol when cooled to room temperature or cold.

[0009] [Pectin] Pectin is a complex polysaccharide primarily composed of polygalacturonic acid, which is formed by α-1,4-bonding of galacturonic acid and galacturonic acid methyl ester, in which the carboxyl groups of galacturonic acid are methyl-esterified. The degree of esterification of pectin is expressed by the proportion of galacturonic acid methyl ester in the entire pectin molecule. Generally, pectin with an esterification degree of more than 50% is called high methoxyl pectin (HM pectin), and pectin with an esterification degree of 50% or less is called low methoxyl pectin (LM pectin). The pectin used in the present invention is capable of gelling upon reaction with divalent metal ions, and both HM pectin and LM pectin can be used. LM pectin is preferred. The upper limit of the esterification degree of the pectin used in the present invention is not particularly limited, but is, for example, 50% or 40%. The lower limit of the esterification degree of the pectin used in the present invention is not particularly limited, but is, for example, 5% or 10%. The content of pectin in the powder or granular composition is preferably 0.1 to 99 mass %, more preferably 0.5 to 50 mass %, and even more preferably 1 to 30 mass %, based on the total mass of the powder or granular composition.

[0010] [Divalent Metal Ion Component] The divalent metal ion component is a substance that contains a divalent metal ion and releases the divalent metal ion when the powder / granular composition is dissolved in water. Examples of the divalent metal ion component include a water-soluble salt of the divalent metal ion. The divalent metal ion is a metal ion that can react with pectin and a gelling agent to form a gel. Specific examples include alkaline earth metal ions such as calcium ions and magnesium ions, with calcium ions being preferred. When calcium ions are used as the divalent metal ion, the form of the divalent metal ion component is not particularly limited, and examples include calcium lactate, calcium chloride, tricalcium phosphate, calcium monohydrogen phosphate, calcium dihydrogen phosphate, calcium gluconate, calcium carbonate, calcium citrate, calcium hydroxide, calcium pantothenate, calcium dihydrogen pyrophosphate, and calcium sulfate. The divalent metal ion component is preferably calcium lactate. When calcium ions are used as the divalent metal ions, the divalent metal ion component may be in the form of a powdered dairy product produced from animal or plant milk, such as skim milk or whey powder.

[0011] The amount of the divalent metal ion component in the powder / granular composition is not particularly limited, as long as it is within a range that allows it to react with pectin to form a gel. The divalent metal ion component is added in an amount such that, when the powder / granular composition is dissolved in water to form a gel composition, the divalent metal ion concentration in the gel composition is, for example, preferably 0.01 to 300 mM, more preferably 0.1 to 200 mM, and even more preferably 1 to 100 mM. The divalent metal ion component can be added in an amount of, for example, 0.05 to 50% by mass, preferably 0.1 to 35% by mass, and more preferably 0.2 to 30% by mass, based on the total mass of the powder / granular composition.

[0012] When the divalent metal ion component of the present invention is slow-dissolved in water, for example, when 0.16 g of the slow-dissolved divalent metal ion component is added to 100 mL of water at 75° C., it takes 5 seconds or more for the concentration of the divalent metal ion component in the water to reach 80% of the final concentration. Alternatively, when the powdery or granular composition is mixed with water, it takes 5 seconds or more for the concentration of the divalent metal ion component in the mixture to reach 80% of the final concentration.

[0013] The divalent metal ion component may be slow-dissolved in water by being integrated with a water-disintegrable substance. "The divalent metal ion component is integrated with a water-disintegrable substance" refers to combining the divalent metal ion component and the water-disintegrable substance. For example, the divalent metal ion component and the water-disintegrable substance can be combined by granulating a mixture of the divalent metal ion component and the water-disintegrable substance. Alternatively, the divalent metal ion component can be combined by coating the surface of granules of the divalent metal ion component with a water-disintegrable substance.

[0014] By integrating the divalent metal ion component with a water-disintegrating substance, rapid dissolution of the divalent metal ion component is suppressed when the powder / granular composition of the present invention is mixed with water, and dissolution of the divalent metal ion component gradually progresses as the disintegration of the water-disintegrating substance progresses. The water-disintegrating substance is not particularly limited as long as it disintegrates in water when the powder / granular composition is mixed with water, and examples thereof include fats and oils, emulsifiers, sugars, dextrin, gelatin, pullulan, shellac, dietary fiber, hydroalcohol-soluble proteins, brewer's yeast cell walls, calcium citrate, etc. The water-disintegrating substance is preferably calcium citrate.

[0015] Generally, the dissolution rate of the divalent metal ion component integrated with the water-disintegrable substance depends on the properties and amount of the water-disintegrable substance. The amount of the water-disintegrable substance is not particularly limited as long as the above-mentioned slow solubility can be achieved.

[0016] The divalent metal ion component may be slow-dissolved in water by being granulated. The divalent metal ion component, either alone or together with other components, has a slow dissolution rate in water. The divalent metal ion component slow-dissolved by granulation is preferably such that, when the powdery or granular composition is mixed with water at 75°C, the granules of the divalent metal ion component maintain their granular shape 30 seconds after mixing and the granules become invisible 5 minutes after mixing.

[0017] Generally, the larger the particle size of a granulated divalent metal ion component, the slower the dissolution rate of the divalent metal ion component in water. To achieve the slow solubility described above, the weight average particle size in the particle size distribution of the divalent metal ion component is preferably 20 to 800 μm, more preferably 40 to 600 μm, and even more preferably 100 to 400 μm.

[0018] [Acid Component] The acid component is a water-soluble acidic substance. The acid component is not particularly limited as long as it is generally used for food. Examples of the acid component include organic acids such as citric acid, lactic acid, malic acid, succinic acid, tartaric acid, adipic acid, acetic acid, glacial acetic acid, fumaric acid, glucono-delta-lactone, gluconic acid, and butyric acid, and inorganic acids such as phosphoric acid, carbonic acid, and hydrochloric acid. Furthermore, these acid components may be acids derived from fruit juice or may be fruit juice itself. The acid component is preferably citric acid.

[0019] The amount of the acid component in the powder or granular composition is not particularly limited as long as it is an amount that can adjust the gel composition to the desired pH. The acid component can be added in an amount such that, when the powder or granular composition is dissolved in water to form a gel composition, the final pH of the gel composition is, for example, about pH 2 to 6, preferably about pH 3 to 5. The amount of the acid component can be added in an amount of, for example, 0.05 to 40% by mass, preferably 0.1 to 35% by mass, and more preferably 0.2 to 30% by mass, based on the total mass of the powder or granular composition.

[0020] When the acid component of the present invention is slow-dissolved in water, for example, the slow-dissolved acid component is one that requires 15 seconds or more for the pH of the water to reach 4.0 to 5.0 when 0.3 g of the slow-dissolved acid component is added to 100 mL of water at 70° C. Alternatively, the slow-dissolved acid component is one that requires 15 seconds or more for the mixture to reach the final pH after mixing the powdery or granular composition with water.

[0021] The acid component may be slowly dissolved in water by being combined with a water-disintegrable substance. By combining the acid component with a water-disintegrable substance, rapid dissolution of the acid component is suppressed when the powdery or granular composition of the present invention is mixed with water, and dissolution of the acid component proceeds gradually as the disintegration of the water-disintegrable substance progresses. The water-disintegrable substance is as described above. The method for combining the acid component and the water-disintegrable substance is as described above.

[0022] Generally, the dissolution rate of the acid component combined with the water-disintegrable substance depends on the properties and amount of the water-disintegrable substance. The amount of the water-disintegrable substance is not particularly limited as long as the above-mentioned slow solubility can be achieved.

[0023] The acid component may be slow-dissolved in water by being granulated. The acid component, either alone or together with other components, is granulated to slow its dissolution rate in water. The acid component slow-dissolved by granulation is preferably such that, when the powdery or granular composition is mixed with hot water at 75°C, the granules of the acid component maintain their granular shape 30 seconds after mixing and the granules become invisible 5 minutes after mixing.

[0024] Generally, the larger the particle size of a granulated acid component, the slower the dissolution rate of the acid component in water. To achieve the slow solubility described above, the weight average particle size in the particle size distribution of the acid component is preferably 20 to 800 μm, more preferably 40 to 600 μm, and even more preferably 100 to 400 μm.

[0025] [Other Components] In addition to pectin, a divalent metal ion component, and an acid component, the powder or granular composition of the present invention may contain other components that are commonly added to foods, such as gelling agents other than pectin, pH adjusters, fruit juice, flavors, colorants, sweeteners, and seasonings.

[0026] [Gelling Agent] The powder / granular composition of the present invention preferably contains a gelling agent other than pectin. Gelling agents are typically additives used to gel foods, but in the present invention, they function to improve the stability of the heterogeneous gel composition. The gelling agent other than pectin in the present invention is preferably one or more selected from the group consisting of agar, gellan gum, starch, and sodium alginate. The amount of gelling agent to be incorporated is not particularly limited. For example, the gelling agent can be incorporated in an amount of, for example, 0.05 to 40% by mass, preferably 0.1 to 35% by mass, and more preferably 0.2 to 30% by mass, based on the total mass of the powder / granular composition.

[0027] [Properties of Powder and Granular Composition] The powder and granular composition of the present invention contains pectin, a divalent metal ion component, and an acid component, characterized in that the divalent metal ion component and / or the acid component are slow-dissolved in water. The inventors have discovered that a heterogeneous gel composition can be prepared by slow-dissolving the divalent metal ion component and / or the acid component in water. Without being bound by theory, it is believed that the powder and granular composition of the present invention, when mixed with water, delays the reaction of pectin, which reacts with the divalent metal ion component to form a gel at low pH, and allows the reaction between the pectin and the divalent metal ion to proceed gradually, thereby forming a heterogeneous gel containing gel particles of a size that imparts a unique texture. On the other hand, if the divalent metal ion component and the acid component are not slow-dissolved, the pH of the water instantly drops when the powder and granular composition is mixed with water, and the concentration of the divalent metal ion component also instantly increases. This is thought to prevent the pectin from reacting with the divalent metal ion component all at once, preventing the formation of gel particles of a size that imparts a unique texture. That is, according to the present invention, a heterogeneous gel composition can be easily prepared by simply dissolving a powder or granular composition in water, which makes it possible to prepare a heterogeneous gel composition not only in industrial production but also at home or in a restaurant.

[0028] Furthermore, the powder / granular composition of the present invention easily dissolves in both relatively low-temperature "cold water" and "room-temperature water," as well as relatively high-temperature "hot water," to form a gel composition. Typically, gel compositions are prepared by heating water containing a gelling agent and then cooling it in a refrigerator or the like for several hours to solidify. In contrast, the powder / granular composition of the present invention solidifies simply by dissolving it in water and leaving it to stand at room temperature for several tens of minutes. This significantly reduces the amount and time required for preparation. Furthermore, the gel composition prepared using the powder / granular composition of the present invention solidifies when warm. Therefore, so-called hot gels and hot jellies can be easily prepared by dissolving the powder / granular composition of the present invention in warm water.

[0029] <Gel Composition> The gel composition of the present invention will be described in detail below.

[0030] [Properties of Gel Composition] The gel composition of the present invention has many advantages, including, but not limited to, the following characteristics: (1) non-uniform texture, (2) adhesiveness, (3) dispersibility, (4) heat resistance, (5) solidification in warm conditions, and (6) long-term stability.

[0031] (1) Heterogeneous Texture As described above, the gel composition of the present invention has a structure in which granular gel particles of a size that imparts texture and other non-granular gel particles are mixed together. Therefore, the gel composition of the present invention has the chewiness and texture characteristic of heterogeneous gel compositions. The size and number of granular gel particles in a heterogeneous gel composition affect the hardness of the gel composition itself. Because numerous large granular gel particles are formed in the gel composition of the present invention, the gel composition as a whole is elastic and exhibits a good texture.

[0032] Furthermore, the gel composition of the present invention can be used as a pulp imitation, taking advantage of the non-uniform texture resulting from the granular gel. For example, when the gel composition is combined with pulp, the texture of the pulp is enhanced. Furthermore, conventional gel and jelly foods are hard and therefore not suitable for consumption through a straw. In contrast, the gel composition of the present invention is composed of granular gel, so it can be easily consumed through a straw and is therefore suitable for jelly drinks. Furthermore, the non-uniform texture of the gel composition of the present invention enhances the texture and flavor of other ingredients. For example, by integrating ingredients such as fruit with the gel composition of the present invention, the flavor and texture of the gel composition can impart a satisfying texture to the fruit even when the fruit is unripe. Furthermore, the non-uniform texture of the gel composition of the present invention makes it possible to reduce the amount of pulp while maintaining the texture of the pulp, thereby reducing costs.

[0033] (2) Adhesiveness The gel composition of the present invention has high viscosity. Therefore, it can be used, for example, to adhere food ingredients such as fruits together or to coat the surface of fruits to prevent them from drying out. Furthermore, the gel composition of the present invention can be molded while protecting the pulp due to its high adhesiveness. For example, by molding the pulp of a fruit such as a watermelon, which is sensitive to impact, together with the drips, it is possible to provide a dessert that reproduces the shape of a watermelon.

[0034] (3) Dispersibility The gel composition of the present invention can hold other ingredients dispersed therein, making it possible to provide a gel dessert in which, for example, fruit pulp is uniformly dispersed.

[0035] (4) Heat Resistance The gel composition of the present invention is heat resistant. Gelatin, agar, and ordinary pectin gels melt when heated at high temperatures and are unable to maintain a gel state. The gel composition of the present invention maintains its gel state even when heated at high temperatures (e.g., 180 to 250°C) or when applied to food immediately after being heated at high temperatures. Therefore, it is possible to provide foods in which the gel composition of the present invention is applied as a nappage to the surface of pizza or cake before or immediately after being heated in an oven.

[0036] (5) Solidification in a Warm State As described above, the gel composition of the present invention can be solidified in a warm state, which significantly reduces the work time and workload required to prepare the gel composition. This is particularly effective when preparing a food product that combines multiple gel compositions, such as a multi-layered jelly. Multi-layered jellies are typically prepared by pouring the gel composition layer by layer into a container and then cooling and solidifying for several hours. In contrast, the gel composition of the present invention solidifies simply by pouring each layer into a container and leaving it to stand at room temperature for several tens of minutes, significantly reducing the work time.

[0037] (6) Long-term stability The gel composition of the present invention can maintain a granular gel state for several tens of minutes to several hours after preparation. Furthermore, when the powder / granular composition of the present invention contains a gelling agent other than pectin, the stability of the gel composition is improved, and the granular gel state can be maintained, for example, even after 24 hours or more have passed since the gel composition was prepared.

[0038] The gel composition of the present invention has many other advantages in addition to those described above. Compared with jelly, agar, and ordinary pectin gel, the gel composition of the present invention has properties such as good flavor release, being allergen-free, being less susceptible to the effects of enzymes, and being able to re-gel even after being broken down.

[0039] [Method for producing gel composition] The method for producing the gel composition of the present invention includes: (1) a step of mixing the powdery or granular composition of the present invention with water; and (2) a step of gelling the mixture of the powdery or granular composition and water.

[0040] The temperature of the water in step (1) is not particularly limited, but is preferably 30 to 100° C., more preferably 40 to 95° C. The gelling conditions for the gel composition in step (2) are not particularly limited, but when preparing a hot gel, conditions are preferred such that the product temperature of the gel composition is 30 to 100° C., and more preferably 40 to 95° C. However, it is of course also possible to cool the gel composition to a temperature of, for example, 30° C. or less and use it as a cold gel composition.

[0041] <Food> The use of the powder / granular composition of the present invention in food applications will be described below. Foods containing in whole or in part the powder / granular composition of the present invention (hereinafter referred to as powdered foods) are provided. Also provided are foods containing in whole or in part a gel composition prepared using the powder / granular composition of the present invention (hereinafter referred to as gel foods).

[0042] 1. Powdered Foods Gel foods can be prepared by dissolving powdered foods in water. Examples of gel foods prepared from powdered foods include, but are not limited to, jelly drinks, imitation fruit pulp, sol foods, putty foods, and coating agents.

[0043] 1-1. Powdered Food for Preparing Jelly Drinks The powdered food can be used to prepare jelly drinks. Specifically, by dissolving the powdered food in beverages such as juice, coffee, and tea, beverages such as jelly juice, jelly coffee, and jelly tea can be prepared. Furthermore, by dissolving the powdered food in a hot beverage, beverages such as hot jelly juice, hot jelly coffee, and hot jelly tea can be prepared. Furthermore, the jelly drinks can be provided as beverages with an imitation fruit pulp texture.

[0044] 1-2. Powdered Food for Preparing Artificial Fruit Flesh Powdered food can be used to prepare artificial fruit flesh. The powdered food can be prepared by combining the powdery or granular composition of the present invention with optional fruit juice, flavorings, colorings, sweeteners, seasonings, and the like. This allows the preparation of artificial fruit flesh that has the texture and flavor of any fruit, such as melon, apple, pear, orange, strawberry, watermelon, peach, grape, kiwifruit, mango, and chestnut, as well as an appearance that closely resembles the flesh tissue.

[0045] 1-3. Powdered Food for Preparing Sol-Like Foods The powdered food can be used to prepare sol-like foods such as jams, sauces, spreads, dressings, fillings, and toppings. The sol-like food can be used as a topping with a pulp-like texture by being placed on top of foods such as bread or pies, sandwiched between foods, or enclosed in the filling. Alternatively, the sol-like food can be used as a seasoning to be sprinkled on salads in a liquid or semi-liquid form like mayonnaise. Furthermore, because the sol-like food is heat-resistant, it can also be used as a topping for foods that are heated at high temperatures, such as pizza.

[0046] 1-4. Powdered Food for Preparing Pate-like Foods The powdered food can be used to prepare pate-like foods such as kamaboko, ham, sausage, hamburger steak, etc. By adding the powdered food to raw materials such as meat or fish meat to thicken them, pate-like foods formed into a paste or mousse can be prepared.

[0047] 1-5. Powdered Food for Preparing a Coating Agent The powdered food can be used to prepare a coating agent. For example, the powder composition can be dissolved in water to make a nappage, which can be used to coat the surface of foods such as fruit and desserts. In addition, applying a coating agent to the surface of a food can impart a texture similar to that of fruit pulp to the food. For example, applying a coating agent to the surface of a popsicle can provide a popsicle with a texture similar to that of fruit pulp.

[0048] 2. Gel Foods Gel foods are provided that contain, in part or in whole, a gel composition prepared using the powder / granular composition of the present invention. Examples of gel foods include, but are not limited to, jelly-like beverages, simulated fruit flesh, sol-like foods, additives for putty-like foods, and coating agents. The characteristics of the jelly-like beverages, simulated fruit flesh, sol-like foods, additives for putty-like foods, and coating agents are as described above.

[0049] The present invention will be described in detail below with reference to examples, but the present invention is not limited to the examples shown below.

[0050] Test Example 1: Slow Dissolution of Divalent Metal Ion Components (1) Measurement of Dissolution Rate of Granulated Calcium Lactate: 0.16 g of granulated calcium lactate (manufactured by Taihei Chemical Industry Co., Ltd.) was added to 100 mL of hot water at 70°C and 75°C, respectively, and the change in calcium ion dissolution over time was measured. The weight-average particle diameter of the granulated calcium lactate was approximately 200 μm. A compact calcium ion meter, LAQUAtwin (registered trademark), manufactured by Horiba, Ltd., was used for the measurement. (2) Measurement of Dissolution Rate of Calcium Lactate (Non-Granulated): 0.16 g of fine powder of non-granulated calcium lactate was added to hot water at 70°C and 75°C, respectively, and the change in calcium ion dissolution over time was measured. The measuring equipment was as described above. The weight-average particle diameter of the non-granulated calcium lactate was approximately 15 μm.

[0051] (3) Measurement results for granulated calcium lactate In 70°C hot water, granules remained 30 seconds after addition, and were completely dissolved and no longer visible 5 minutes after addition. In 75°C hot water, the calcium ion concentration did not reach 150 ppm within 5 seconds after addition, and reached 150 ppm within 15 seconds after addition. (4) Measurement results for calcium lactate (non-granulated) In 70°C hot water, the granules dissolved immediately upon addition and were no longer visible. In 75°C hot water, the calcium ion concentration reached 150 ppm within 5 seconds after addition.

[0052] [Test Example 2] Slow dissolution of acid components (1) Measurement of dissolution rate of coated citric acid For the coated citric acid, CCA (acidulant preparation) manufactured by San-Ei Gen F.F.I. Co., Ltd. was used. 0.3 g of coated citric acid was added to 100 mL of hot water at 70°C, and the change in pH of the solution over time was measured. For the measurement, a tabletop pH meter HM-25R manufactured by Toa DKK was used. (2) Citric acid (uncoated) 0.3 g of uncoated citric acid was added to 100 mL of hot water at 70°C, and the change in pH of the solution over time was measured. The measuring equipment was as described above.

[0053] (3) Measurement results for coated citric acid: The pH of the solution did not fall below 5.0 within 5 seconds after addition, fell below 5.0 within 15 seconds after addition, and reached approximately 4.0 within 30 seconds after addition. (4) Measurement results for uncoated citric acid: The citric acid dissolved immediately upon addition, and the pH of the solution reached approximately 4.0.

[0054] Test Example 3 Formation of Heterogeneous Gel Compositions (Hot Gels) Warm gel compositions (hot gels) were prepared using powder and granular compositions containing the ingredients listed in Table 1. Specifically, 20 g of each powder and granular composition was mixed with 100 mL of hot water at 70°C, and after 20 minutes, the formed gel compositions were observed at a product temperature of 35 to 45°C.

[0055] Each gel composition was evaluated according to the following evaluation criteria. The evaluation results are shown in Table 2. ⊚ (Best): A heterogeneous gel composition containing numerous granular gels of a size sufficient to impart texture was formed. ◯ (Good): Although the number of granular gels was smaller than in Example 1, a sufficient number of heterogeneous gel compositions were formed. Δ (Fair): Gel particles of a size sufficient to impart texture were formed, but the number was small. × (Poor): Gel particles of a size sufficient to impart texture were not formed.

[0056] Test Example 4: Stability of Heterogeneous Gel Compositions (Hot Gels) The gel compositions of Examples 1 to 6 prepared in Test Example 3 were observed again 24 hours after preparation and evaluated according to the following evaluation criteria. The evaluation results are shown in Table 3. ⊚ (Best): A heterogeneous gel composition containing numerous gel particles is maintained. ◯ (Good): The number of gel particles is smaller than in Example 1, but a heterogeneous gel composition is maintained. △ (Fair): The heterogeneous gel composition formed in Test Example 3 was transformed into a homogeneous gel composition.

[0057] Test Example 5 Formation of Heterogeneous Gel Compositions (Cold Gels) Cold gel compositions were prepared using powder and granular compositions containing the ingredients listed in Table 1. Specifically, 20 g of each powder and granular composition was mixed with 100 mL of water at room temperature (20°C), and after 20 minutes, the gel compositions formed at a product temperature of 15 to 25°C were observed. Each gel composition was evaluated according to the same evaluation criteria as in Test Example 3. The evaluation results are shown in Table 4.

[0058] Test Example 6 Formation of Heterogeneous Gel Compositions (Cold Gels) Cold gel compositions (cold gels) were prepared using powder and granular compositions containing the ingredients listed in Table 5. Specifically, 20 g of each powder and granular composition was mixed with 100 mL of warm water at 20°C, and after 20 minutes, the formed gel compositions were observed at a product temperature of 15 to 25°C.

[0059]

[0060] Each gel composition was evaluated according to the evaluation criteria shown in Test Example 3. The evaluation results are shown in Table 6.

[0061]

[0062] Test Example 7 Stability of Heterogeneous Gel Compositions (Cold Gels) The gel compositions of Examples 7 to 9 prepared in Test Example 6 were observed again 24 hours after preparation and evaluated according to the evaluation criteria shown in Test Example 4. The evaluation results are shown in Table 7.

[0063]

[0064] [Test Example 8] Application of Heterogeneous Gel Composition (1) Nappage Pie crust, custard cream, and apples preserved in syrup were layered from the bottom up and baked in an oven. The heterogeneous gel composition of Example 1 was spread as a nappage on top of the apples, and the apples were cooled to make an apple pie. The obtained apple pie had a glossy surface. In addition, the apples adhered firmly to the apple pie, and did not slip even when cut with a knife. (2) Dispersion of Fruit Pulp Apples preserved in syrup were dispersed in the heterogeneous gel composition of Example 1. This was placed on top of the baked pie crust and cooled to make an apple pie. In the obtained apple pie, the apples were adhered in a state where they were uniformly dispersed in the gel composition. In addition, even when the apple pie was turned upside down, the gel composition and apples did not fall off.

[0065] As described above, the powder / granular composition of the present invention easily dissolves in water at any temperature to form a heterogeneous gel composition. This heterogeneous gel composition can be solidified in a short time and even when warm, making it usable as a hot gel. The gel composition of the present invention has excellent stability after preparation. The gel composition of the present invention, particularly when containing a gelling agent other than pectin, can stably maintain a granular gel with a unique texture for a long period of time. The gel composition of the present invention does not dissolve even when applied to warm food, and also has excellent adhesiveness and dispersibility. Therefore, the powder / granular composition of the present invention has high applicability in food products.

Claims

1. A powder or granular composition for preparing a heterogeneous gel composition by mixing with water, comprising: Contains pectin, a divalent metal ion component, and an acid component; A composition in which the divalent metal ion component and / or the acid component are slowly dissolved in water.

2. 2. The composition according to claim 1, wherein when 0.16 g of the delayed-dissolution divalent metal ion component is added to 100 mL of water at 75° C., it takes 5 seconds or more for the concentration of the divalent metal ion component in the water to reach 80% of the final concentration.

3. 2. The composition according to claim 1, wherein when 0.3 g of the delayed-solubilization acid component is added to 100 mL of water at 70° C., it takes 15 seconds or more for the pH of the water to reach pH 4.0 to 5.

0.

4. 2. The composition of claim 1, wherein after mixing with water, it takes 5 seconds or more for the concentration of the divalent metal ion component in the mixture to reach 80% of the final concentration.

5. 10. The composition of claim 1, wherein after mixing with water, the mixture requires 15 seconds or more to reach a final pH.

6. 2. The composition according to claim 1, wherein the divalent metal ion component and / or the acid component are slow-dissolved in water by being combined with a water-disintegrating substance.

7. The composition according to claim 1 , wherein the divalent metal ion component and / or the acid component are slowly dissolved in water by being granulated.

8. The composition according to claim 7, wherein when the powder composition is mixed with water at 75°C, the granules maintain their granular shape 30 seconds after mixing and become invisible 5 minutes after mixing.

9. The composition of claim 1 further comprising a gelling agent other than said pectin.

10. The composition of claim 9, wherein the gelling agent is one or more selected from the group consisting of agar, gellan gum, starch, and sodium alginate.

11. 2. The composition according to claim 1, which is a powdered or granular composition for preparing a gel composition by mixing with warm water.

12. A gel composition prepared using the powder or granular composition according to any one of claims 1 to 11.

13. A food product comprising the powder or granular composition according to any one of claims 1 to 11.

14. A food product comprising a gel composition prepared using the powder or granular composition according to any one of claims 1 to 11.