Gel-like food, wrapped food, and composition for reducing adhesiveness and syneresis of gel-like food

Abstract

The present invention addresses the problem of providing a novel gel-like food product having low adhesiveness and a soft mouthfeel in which syneresis to the surface hardly occurs. A gel-like food according to the present invention contains: water that occupies within the range of 10-25 parts by mass relative to the total mass of the gel-like food; an edible oil and fat that occupies within the range of 4-35 parts by mass relative to the total mass of the gel-like food; and pectin that occupies within the range of 0.5-5 parts by mass relative to the total mass of the gel-like food. The melting point of the edible oil and fat is preferably 35°C or higher under normal pressure.

Description

Gel-like foods, filled foods, and compositions for reducing the adhesion and syneresis of gel-like foods

[0001] This invention relates to gel-like foods. Furthermore, this invention also relates to encased foods in which ingredients are enclosed within a gel-like food. Moreover, this invention relates to compositions for reducing the adhesiveness and syneresis of gel-like foods.

[0002] In recent years, consumers have shown a preference for gel-like foods such as gummies and pectin jelly. Therefore, various gel-like foods have been proposed to date (see, for example, Patent Documents 1 and 2).

[0003] Incidentally, gel-like foods such as pectin jelly contain pectin, and due to the properties of pectin, the surface of gel-like foods tends to be sticky and easily adhere to fingers and teeth. For this reason, many people feel stickiness on their fingers and teeth when consuming such gel-like foods. Therefore, gel-like foods such as pectin jelly sold on the market are treated with surface processing to suppress stickiness, such as sprinkling sugar powder on the surface or crystallizing the surface with sugar. Consequently, gel-like foods such as pectin jelly sold on the market contain large amounts of sugar, raising health concerns due to increased sugar intake. In addition, syneresis (water separation) may occur from the surface of such gel-like foods after gelling. To address this, the aforementioned surface processing or a method of adding a large amount of pectin to create a low-moisture mixture can be used. However, pectin is expensive, and adding large amounts of pectin is undesirable from a manufacturing cost perspective. Furthermore, if a large amount of pectin is added, the texture of the resulting gel-like foods such as pectin jelly becomes hard.

[0004] Japanese Patent Publication No. 2002-315510 Japanese Patent Publication No. 2010-148475

[0005] The object of the present invention is to provide a novel gel-like food product that has low adhesion and a soft texture with almost no syneresis to the surface.

[0006] To solve the above problems, the inventors diligently conducted research and have completed a novel gel-like food product containing water, edible oils and fats, and pectin within a predetermined range of amounts.

[0007] In other words, the present invention is as follows: (1) A gel-like food containing water in an amount of 10 parts by mass or more and 25 parts by mass or less relative to the total mass, edible oil and fat in an amount of 4 parts by mass or more and 35 parts by mass or less relative to the total mass, and pectin in an amount of 0.5 parts by mass or more and 5 parts by mass or less relative to the total mass.

[0008] (2) The gel-like food described in (1), wherein the melting point of the edible oil is 35°C or higher under normal pressure.

[0009] (3) The gel-like food according to (1) or (2), wherein the edible oil is at least one edible oil selected from vegetable oils and shortening.

[0010] (4) A gel-like food according to any one of (1) to (3), wherein the pectin is high-methoxyl pectin (hereinafter referred to as "HM pectin").

[0011] (5) A gel-like food according to any one of (1) to (4), further containing carbohydrates in an amount of 35 parts by mass or more and less than 85 parts by mass relative to the total mass.

[0012] (6) A gel-like food according to any one of (1) to (5), having a maximum stress of 5 kgf or less and an adhesiveness of 0.7 N·s or less.

[0013] (7) Maximum stress of 5 kgf or less, and 0.08 N / mm ２ A gel-like food having the following adhesive strength, as described in any one of (1) to (6).

[0014] (8) The gel-like food according to any one of (1) to (7), wherein the gel-like food is pectin jelly.

[0015] (9) A gel-like food product according to (2) or (3) that is plastic.

[0016] (10) A gel-like food product as described in (9), used as a sculpted confectionery.

[0017] (11) A food product in which the ingredients are wrapped in a gel-like food product as described in (9).

[0018] (12) A composition for reducing the adhesion and syneresis of gel-like foods, comprising edible oils and fats as an active ingredient.

[0019] Furthermore, the present invention also includes the following inventions.

[0020] (17) A method for reducing the adhesiveness and syneresis of a gel-like food by adding edible oils and fats to the gel-like food.

[0021] (18) Use of edible oils and fats for the manufacture of compositions for reducing the adhesion and syneresis of gel-like foods.

[0022] (19) Use of edible oils and fats to reduce the adhesion and syneresis of gel-like foods.

[0023] (20) Edible oils and fats to be used as active ingredients in compositions for reducing the adhesion and syneresis of gel-like foods.

[0024] The gel-like food according to the present invention has low adhesiveness, thus preventing it from sticking to fingers and teeth compared to conventional gel-like foods. Furthermore, syneresis (water separation from the surface) hardly occurs in this gel-like food. Therefore, surface processing such as sprinkling sugar powder on the surface or crystallization with sugar, or the incorporation of large amounts of pectin, is not required during the manufacture of the gel-like food. Consequently, this gel-like food can reduce excessive sugar intake compared to conventional gel-like foods. Moreover, this gel-like food has a soft texture.

[0025] This is a bar graph showing the "maximum stress" results for the samples in Examples 1 and 8, Comparative Example 1, and Reference Examples 1, 2, 5, and 6. This is a bar graph showing the "adhesion" results for the samples in Examples 1 and 8, Comparative Example 1, and Reference Examples 1-5. This is a bar graph showing the "adhesion strength" results for the samples in Examples 1 and 8, Comparative Example 1, and Reference Examples 1-5. This is a photograph of the samples after heat resistance evaluation in Example 1 and Reference Examples 1 and 2. This is a photograph of the samples before and after water release evaluation in Example 1 and Comparative Example 1. This is a photograph of the molded confectionery in Example 12. This is a photograph of the mold used in Example 13. This is a photograph of the filled food product in Example 13.

[0026] 1. Composition of the Gel-like Food The gel-like food according to the embodiment of the present invention contains water, edible oil and fat, and pectin. The gel-like food will be described in detail below, followed by a detailed description of its manufacturing method.

[0027] (1) Moisture The moisture content in the gel-like food according to the embodiment of the present invention is within a mass ratio of 10 parts by mass or more and 25 parts by mass or less relative to the total mass of the gel-like food. Preferably, this moisture content is within a mass ratio of 13 parts by mass or more and 23 parts by mass or less relative to the total mass of the gel-like food.

[0028] (2) Edible oils and fats The edible oils and fats in the gel-like food according to the embodiment of the present invention are not particularly limited as long as they have the desired effect, and may be animal oils and fats, vegetable oils and fats, shortening, etc. Furthermore, it is preferable that the edible oils and fats in the embodiment of the present invention are at least one edible oil selected from vegetable oils and fats and shortening. By adding this edible oil and fat to the gel-like food, the adhesion and syneresis of the gel-like food can be reduced. In other words, this edible oil and fat can also be described as a composition for reducing the adhesion and syneresis of gel-like food.

[0029] When the melting point of the edible oil according to the embodiment of the present invention is 35°C or higher under normal pressure, plasticity can be imparted to the gel-like food according to the present invention.

[0030] In the gel-like food according to the embodiment of the present invention, the edible oil and fat in the gel-like food occupies a mass ratio within the range of 4 parts by mass to 35 parts by mass relative to the total mass of the gel-like food. Preferably, the edible oil and fat occupies a mass ratio within the range of 9 parts by mass to 30 parts by mass relative to the total mass of the gel-like food, and more preferably, it occupies a mass ratio within the range of 9 parts by mass to 29 parts by mass relative to the total mass of the gel-like food.

[0031] (3) Pectin The pectin according to the embodiment of the present invention is not particularly limited as long as it has the intended effect, and may be LM pectin (pectin with an esterification degree of galacturonic acid in pectin less than 50%), HM pectin (pectin with an esterification degree of galacturonic acid in pectin 50% or more), etc. Further, the pectin according to the embodiment of the present invention is preferably HM pectin.

[0032] The pectin in the gel-like food according to the embodiment of the present invention occupies a mass ratio within the range of 0.5 parts by mass or more and 5 parts by mass or less with respect to the total mass of the gel-like food. Note that this pectin preferably occupies a mass ratio within the range of 1 part by mass or more and 4 parts by mass or less with respect to the total mass of the gel-like food, and more preferably occupies a mass ratio within the range of 1.5 parts by mass or more and 3 parts by mass or less with respect to the total mass of the gel-like food.

[0033] (4) Carbohydrates The gel-like food according to the embodiment of the present invention may further contain carbohydrates. In this case, the carbohydrates according to the embodiment of the present invention are not particularly limited as long as they do not impair the gist of the embodiment of the present invention, and examples include monosaccharides, disaccharides, polysaccharides, sugar alcohols, agar, etc. Here, examples of the monosaccharides include glucose, fructose, etc., examples of the disaccharides include maltose, isomaltulose, sucrose, trehalose, etc., examples of the polysaccharides include starch such as corn starch, etc., and examples of the sugar alcohols include erythritol, maltitol, xylitol, sorbitol, etc. Further, the carbohydrates according to the embodiment of the present invention are preferably sucrose or agar.

[0034] The carbohydrates in the gel-like food according to the embodiment of the present invention occupy a mass ratio within the range of 35 parts by mass or more and less than 85 parts by mass with respect to the total mass of the gel-like food. Note that this carbohydrates preferably occupy a mass ratio within the range of 40 parts by mass or more and 75 parts by mass or less with respect to the total mass of the gel-like food, and more preferably occupy a mass ratio within the range of 50 parts by mass or more and 75 parts by mass or less with respect to the total mass of the gel-like food.

[0035] 2. Physical properties of the gel food The gel food according to the embodiment of the present invention has a maximum stress of 5 kgf or less and an adhesiveness of 0.7 N·s or less. In addition, it is preferable that this gel food has a maximum stress of 2.0 kgf or less and an adhesiveness of 0.7 N·s or less, and more preferably has a maximum stress of 1.8 kgf or less and an adhesiveness of 0.6 N·s or less. Further, the lower limit values of the maximum stress and adhesiveness of the gel food according to the embodiment of the present invention are not particularly limited as long as they have the intended effects. If they are provided deliberately, they are 20 kgf and 0.010 N·s.

[0036] Further, the gel food according to the embodiment of the present invention has a maximum stress of 5 kgf or less and an adhesive force of 0.08 N / mm ２ or less. In addition, it is preferable that this gel food has a maximum stress of 2.0 kgf or less and an adhesive force of 0.08 N / mm ２ or less, and more preferably has a maximum stress of 1.8 kgf or less and an adhesive force of 0.07 N / mm ２ or less. Further, the lower limit values of the maximum stress and adhesive force of the gel food according to the embodiment of the present invention are not particularly limited as long as they have the intended effects. If they are provided deliberately, they are 20 kgf and 0.001 N / mm ２ respectively. ２ That is.

[0037] In addition, it is preferable that the gel food according to the embodiment of the present invention is a pectin jelly prepared so that the above physical property values are within a predetermined range.

[0038] The gel food according to the embodiment of the present invention preferably has plasticity. A gel food having plasticity can be used as a shaped confectionery. Further, a filled food can be prepared by using this gel food to wrap ingredients such as fruits, bean paste, fresh cream, custard, and chocolate.

[0039] 3. Method for producing gel-like food The gel-like food according to the embodiment of the present invention can be produced, for example, by heating pectin that has been hydrated, preparing a pectin solution, adding edible oil and fat and an emulsifier to the pectin solution to make a raw material solution, then filling the raw material solution into a mold and cooling the raw material solution.

[0040] The present invention will be described more specifically below based on examples and comparative examples. These examples and comparative examples are not intended to limit the present invention.

[0041] 19.7 parts by mass of sugar, 45.7 parts by mass of corn syrup (solid content 34.5 parts by mass), and 3.0 parts by mass of pectin were mixed to prepare a sugar raw material of 68.4 parts by mass (solid content 57.2 parts by mass). Then, 30 parts by mass of water were added to this sugar raw material (98.4 parts by mass), and the mixture was heated at a temperature between 100°C and 110°C until the Brix value of the sugar solution reached 80°C, yielding 71.5 parts by mass of sugar solution (solid content 57.2 parts by mass, water content 14.3 parts by mass). Next, 100 parts by mass of the obtained sugar solution (i.e., solid content 80 parts by mass, water content 20 parts by mass) was added to the sugar solution along with 30 parts by mass of liquid vegetable oil (product name: Schole 64G, Nisshin Oillio Group Ltd.) and 0.5 parts by mass of emulsifier to emulsify the sugar solution and obtain 130.5 parts by mass of emulsified sugar solution. Then, to this emulsified sugar solution, 0.15 parts by mass of flavoring and an acidulant solution obtained by dissolving 1.0 part by mass of acidulant in 1.0 part by mass of water were added and mixed to obtain 132.65 parts by mass of the raw material mixture. Subsequently, the obtained raw material mixture was filled into a silicone mold and cooled at 40% relative humidity and 23°C for 30 minutes to obtain the target pectin jelly. The water content of the obtained pectin jelly per 100 parts by mass was 15.8 parts by mass (see Table 1). This water content was obtained by dividing the total water content of the raw material mixture (132.65 parts by mass), which is 21 parts by mass (20 parts by mass of water in the sugar solution plus 1.0 part by mass of water added later), by the total water content of the raw material mixture (132.65 parts by mass), and multiplying the result by 100. Furthermore, the edible oil content of the obtained pectin jelly per 100 parts by mass was calculated by multiplying the solid content of the final product (84.2 parts by mass = 100 - 15.8) by the proportion of edible oil in the raw materials (0.338 = 30 / 88.85), resulting in 28.5 parts by mass. The pectin content was calculated by multiplying the solid content of the final product (84.2 parts by mass) by the proportion of pectin in the raw materials (0.0338 = 3 / 88.85), resulting in 2.8 parts by mass (see Table 1).

[0042] 1. Sensory Evaluation The pectin jelly obtained through the process described above was subjected to sensory evaluation according to the following method. This evaluation was conducted by three evaluators (with more than 10 years of experience) from Meiji Co., Ltd.

[0043] (Evaluation Method) The adhesion of the pectin jelly to teeth was evaluated by tasting the pectin jelly. The evaluation of the adhesion of the pectin jelly to teeth was carried out according to the following criteria, and the average score of the scores given by three evaluators was used as the score.

[0044] (Evaluation criteria for adhesion to teeth) 0: Adheres well to teeth 1: Adheres to teeth 2: Adheres slightly to teeth, but to an acceptable level for the product 3: Almost no adhesion to teeth

[0045] Following the method described above, the adhesion of the pectin jelly to teeth was evaluated, and it received a score of 3 (see Table 1).

[0046] 2. Measurement of Physical Properties The physical properties of the pectin jelly obtained through the above-described process, including "maximum stress," "adhesion," "adhesion strength," "water syneresis," and "heat resistance," were measured according to the following method.

[0047] (1) Measurement of Maximum Stress The maximum stress of pectin jelly was measured using a texture analyzer TA-XT plus (manufactured by Eiko Seiki Co., Ltd.) as the measuring instrument, according to the following conditions. Specifically, a plunger was inserted into a sample made from pectin jelly and the sample was compressed until the strain rate of the sample reached 50%. Then, the plunger was returned to the origin at a speed of 10 mm / second. The peak of stress observed during the compression of the sample was defined as the maximum stress (unit: kgf).

[0048] (Measurement conditions) Plunger used: Cylindrical plunger (diameter: 15 mm, height: 50 mm) Sample shape: Rectangular prism measuring 18 mm x 30 mm x 13 mm Weight per sample: 8 g Plunger entry speed: 1 mm / sec Plunger return speed: 10 mm / sec Sample temperature during measurement: 23°C

[0049] The maximum stress of the pectin jelly according to this embodiment, obtained from the above measurements, was 0.389 kgf (i.e., 5 kgf or less) (see Figure 1).

[0050] (2) Measurement of Adhesion and Adhesion Strength The adhesion of pectin jelly was measured using a texture analyzer TA-XT plus (manufactured by Eiko Seiki Co., Ltd.) as the measuring instrument, according to the following conditions. Specifically, a plunger was brought into contact with a sample made from pectin jelly and inserted 10 mm into the sample, and the plunger was held in that position for 10 seconds. After that, the plunger was returned to the origin at a speed of 10 mm / second. From the results obtained from this measurement, a graph was created with stress on the vertical axis and time on the horizontal axis, and the integral value of the range in which the stress value shows a negative value was taken as the adhesion of the sample (unit: N·s), and the maximum value of the absolute value of the stress per unit area when the plunger was brought back to the origin at a speed of 10 mm / second after being inserted into the sample was taken as the adhesion strength (unit: N / mm²). ２ )

[0051] (Measurement conditions) Plunger used: Cylindrical plunger (diameter: 15 mm, height: 50 mm) Sample shape: Rectangular prism measuring 18 mm x 30 mm x 13 mm Weight per sample: 8 g Plunger entry speed: 1 mm / sec Plunger return speed: 10 mm / sec Sample temperature during measurement: 23°C

[0052] The adhesiveness of the pectin jelly according to this embodiment, obtained from the above measurements, was 0.063 N·s (i.e., 0.7 N·s or less), and the adhesive strength was 0.007 N / mm². ２ (That is, 0.08 N / mm) ２ The results were as follows (see Figures 2 and 3).

[0053] (3) Evaluation of water repellency Samples were cut into rectangular parallelepiped shapes measuring 20 mm x 25 mm x 15 mm, with each sample weighing 10 g. These samples were placed in resealable laminate bags (water permeability: 11.0-13.0 g / 30 days) and stored in a sealed state at atmospheric pressure, 23°C, and 40% relative humidity for one month. After that, the water repellency was evaluated by visually inspecting the surface of the samples and by pressing the samples with a finger (hereinafter referred to as the "finger test"). This evaluation was conducted by three evaluators (with more than 10 years of experience) from Meiji Co., Ltd., according to the following evaluation criteria, and the average score of the scores given by the three evaluators was used as the final score.

[0054] (Evaluation criteria for sample syneresis by visual inspection and finger test) 1: Part of the sample surface deliquesced, water droplets adhered heavily to the packaging, and a sugary syneresis liquid adhered to the fingers when the sample was pinched. 2: Water droplets were observed on the packaging, the tackiness of the sample surface increased, and it was very sticky. 3: The tackiness of the sample surface increased, and it was very sticky. 4: The packaging and fingers were only slightly soiled. 5: There was no change in the surface condition.

[0055] When the water-shedding properties of the sample were evaluated using the method described above, the score was 5 (see Figure 4).

[0056] (4) Evaluation of heat resistance Samples were cut into rectangular parallelepiped shapes measuring 12 mm x 10 mm x 25 mm, each weighing 4 g, and pillow-packaged in aluminum-coated packaging. The samples were then stored under the following conditions: "60°C under normal pressure for 24 hours," "45°C under normal pressure for 24 hours," "45°C under normal pressure for 1 week," and "30°C under normal pressure for 1 week." The heat resistance, shape retention, and adhesion to the packaging material of the samples were visually inspected. This evaluation was conducted by three evaluators (with 10 years or more of experience) from Meiji Co., Ltd., according to the following evaluation criteria, and the average score of the scores given by the three evaluators was used as the final score.

[0057] (Evaluation criteria for heat resistance and shape retention) 1: The shape has changed and is no longer recognizable as the original. 2: Part of the shape has changed and is no longer recognizable as the original. 3: The shape is maintained, but the surface has changed and is no longer recognizable as the original. 4: Part of the shape, such as corners or the surface, has changed, but the original shape is maintained. 5: There is no change in shape.

[0058] (Evaluation criteria for packaging adhesion) 1: The sample is so adhered to the packaging that it cannot be peeled off. 2: About two-thirds of the sample is adhered, and the sample deforms when peeled off the packaging. 3: About one-third of the sample is adhered. 4: The adhesion of the sample to the packaging is minimal. 5: There is no adhesion of the sample to the packaging.

[0059] Following the method described above, the heat resistance and packaging adhesion of the sample were evaluated. After storage at 60°C under normal pressure for 24 hours, the sample received a score of 4 for heat resistance and a score of 5 for packaging adhesion (see Figure 5). Similarly, after storage at 45°C under normal pressure for 24 hours, the sample received a score of 4 for heat resistance and a score of 5 for packaging adhesion (see Figure 5). Furthermore, after storage at 45°C under normal pressure for one week, the sample received a score of 4 for heat resistance and a score of 5 for packaging adhesion (see Figure 5). Finally, after storage at 30°C under normal pressure for one week, the sample received a score of 5 for heat resistance and a score of 5 for packaging adhesion (see Figure 5).

[0060] The target pectin jelly was prepared in the same manner as in Example 1, except that shortening (product name: MB-Cookie NT-K3, ADEKA Corporation) was used as the edible oil. The edible oil content of the pectin jelly was calculated to be 28.5 parts by mass, the pectin content was calculated to be 2.8 parts by mass, and the water content was calculated to be 15.8 parts by mass (see Table 1). The adhesion of the pectin jelly to teeth was evaluated in the same manner as in Example 1, and the score was 3 (see Table 1).

[0061] The target pectin jelly was prepared in the same manner as in Example 1, except that a solid vegetable oil (melting point: 34°C) (product name: Oleo A7, Fuji Oil Co., Ltd.) was used as the edible oil. The edible oil content of the pectin jelly was calculated to be 28.5 parts by mass, the pectin content was calculated to be 2.8 parts by mass, and the water content was calculated to be 15.8 parts by mass (see Table 1). The adhesion of the pectin jelly to teeth was evaluated in the same manner as in Example 1, and the score was 3 (see Table 1).

[0062] The target pectin jelly was prepared in the same manner as in Example 1, except that a solid vegetable oil (melting point: 40°C) (product name: Legace (H), ADEKA Corporation) was used as the edible oil. The edible oil content of the pectin jelly was calculated to be 28.5 parts by mass, the pectin content was calculated to be 2.8 parts by mass, and the water content was calculated to be 15.8 parts by mass (see Table 1). The adhesion of the pectin jelly to teeth was evaluated in the same manner as in Example 1, and the score was 3 (see Table 1).

[0063] The target pectin jelly was prepared in the same manner as in Example 1, except that the amount of sugar was 27.2 parts by mass, the amount of corn syrup was 63.2 parts by mass (of which the solid content of the corn syrup was 47.7 parts by mass), and the amount of liquid vegetable oil was 5.0 parts by mass. The edible oil content of the pectin jelly was calculated to be 4.8 parts by mass, the pectin content was calculated to be 2.9 parts by mass, and the water content was calculated to be 19.5 parts by mass (see Table 1). Furthermore, the adhesion of the pectin jelly to teeth was evaluated in the same manner as in Example 1, and the score was 2 (see Table 1).

[0064] The target pectin jelly was prepared in the same manner as in Example 1, except that the amount of sugar was 25.7 parts by mass, the amount of corn syrup was 59.7 parts by mass (of which the solid content of the corn syrup was 45.0 parts by mass), and the amount of liquid vegetable oil was 10.0 parts by mass. The edible oil content of the pectin jelly was calculated to be 9.5 parts by mass, the pectin content was calculated to be 2.9 parts by mass, and the water content was calculated to be 18.6 parts by mass (see Table 1). Furthermore, the adhesion of the pectin jelly to teeth was evaluated in the same manner as in Example 1, and the score was 3 (see Table 1).

[0065] A pectin jelly of interest was prepared in the same manner as in Example 1, except that the blending amount of sugar was 24.2 parts by mass, the blending amount of starch syrup was 56.2 parts by mass (of which, the solid content of the starch syrup was 42.4 parts by mass), and the blending amount of liquid vegetable oil was 15.0 parts by mass. Then, when the content of edible oil in the pectin jelly was calculated by the same method as described in Example 1, it was 14.3 parts by mass. When the content of pectin was calculated, it was 2.9 parts by mass. When the water content was calculated, it was 17.8 parts by mass (see Table 1). Also, when the adhesion of the pectin jelly to the teeth was evaluated by the same method as described in Example 1, the score was 3 (see Table 1).

[0066] A pectin jelly of interest was prepared in the same manner as in Example 2, except that the blending amount of starch syrup was 45.5 parts by mass (of which, the solid content of the starch syrup was 34.3 parts by mass) and the blending amount of pectin was 5.0 parts by mass. Then, when the content of edible oil in the pectin jelly was calculated by the same method as described in Example 1, it was 27.9 parts by mass. When the content of pectin was calculated, it was 4.6 parts by mass. When the water content was calculated, it was 15.8 parts by mass (see Table 1).

[0067] The physical property values of "maximum stress", "adhesiveness", and "adhesive force" of the pectin jelly were measured by the same method as described in Example 1. As a result, the maximum stress of the pectin jelly was 1.759 kgf (i.e., 5 kgf or less), the adhesiveness was 0.52 N·s (i.e., 0.7 N·s or less), and the adhesive force was 0.067 N / mm ２ (i.e., 0.08 N / mm ２ or less).

[0068] 25.11 parts by mass of sugar, 56.25 parts by mass of corn syrup (solid content 42.4 parts by mass), and 2.0 parts by mass of pectin were mixed to prepare a sugar raw material of 83.36 parts by mass (solid content 69.51 parts by mass). Then, 30 parts by mass of water were added to this sugar raw material (113.36 parts by mass), and the mixture was heated at a temperature between 100°C and 110°C until the Brix value of the sugar solution reached 75°, yielding 92.68 parts by mass of sugar solution (solid content 69.51 parts by mass, water content 23.17 parts by mass). Next, 100 parts by mass of the obtained sugar solution (i.e., solid content 75 parts by mass, water content 25 parts by mass) was mixed with 15 parts by mass of liquid vegetable oil and 0.5 parts by mass of emulsifier to emulsify the sugar solution and obtain 115.5 parts by mass of emulsified sugar solution. Then, to this emulsified sugar solution, 0.15 parts by mass of flavoring and an acidulant solution obtained by dissolving 1.0 part by mass of acidulant in 1.0 part by mass of water were added and mixed to obtain 117.65 parts by mass of the raw material mixture. Subsequently, the obtained raw material mixture was filled into a silicone mold and cooled at 40% relative humidity and 23°C for 30 minutes to obtain the target pectin jelly. The water content of the obtained pectin jelly per 100 parts by mass was 22.1 parts by mass (see Table 2). This water content was obtained by dividing the total water content of the raw material mixture (117.65 parts by mass) by the total water content (25 parts by mass in the sugar solution plus 1.0 part by mass of water added later), which was 26 parts by mass, and multiplying the result by 100. Furthermore, the edible oil content of the obtained pectin jelly per 100 parts by mass was calculated by multiplying the solid content of the final product (77.9 parts by mass = 100 - 22.1) by the proportion of edible oil in the raw materials (0.174 = 15 / 86.2), resulting in 13.6 parts by mass. The pectin content was calculated by multiplying the solid content of the final product (77.9 parts by mass) by the proportion of pectin in the raw materials (0.0232 = 2.0 / 86.2), resulting in 1.8 parts by mass (see Table 2).

[0069] 1. Sensory Evaluation: The adhesion of the pectin jelly to teeth was evaluated using the same method as in Example 1, and the score was 3 (see Table 2).

[0070] 2. Evaluation of Shape Retention The shape retention of the pectin jelly was evaluated by crushing the target pectin jelly with a finger after removing it from the silicone mold (hereinafter referred to as the "finger push test"). This evaluation was conducted by three evaluators (with 10 or more years of experience) from Meiji Co., Ltd., according to the following evaluation criteria, and the average score of the scores given by the three evaluators was used as the rating.

[0071] (Criteria for evaluating shape retention) 1: Not gelled 2: Maintains shape in a static state, but changes shape and does not retain its original form when subjected to a finger push test with a force of approximately 1.0 N 3: No change in shape even when subjected to a finger push test with a force of approximately 1.0 N

[0072] When the shape retention of the sample was evaluated using the method described above, it received a score of 3 (see Table 2).

[0073] The target pectin jelly was prepared in the same manner as in Example 9, except that the sugar solution was heated until its Brix value reached 80°. The edible oil content of the pectin jelly was calculated to be 14.3 parts by mass, the pectin content was calculated to be 1.9 parts by mass, and the water content was calculated to be 17.8 parts by mass (see Table 2). The adhesion of the pectin jelly to teeth was evaluated in the same manner as in Example 1, and the score was 3 (see Table 2). The shape retention of the pectin jelly was also evaluated in the same manner as in Example 8, and the score was 3 (see Table 2).

[0074] The target pectin jelly was prepared in the same manner as in Example 9, except that the sugar solution was heated until its Brix value reached 85°. The edible oil content of the pectin jelly was calculated to be 15.0 parts by mass, the pectin content was calculated to be 2.0 parts by mass, and the water content was calculated to be 13.6 parts by mass (see Table 2). The adhesion of the pectin jelly to teeth was evaluated in the same manner as in Example 1, and the score was 3 (see Table 2). The shape retention of the pectin jelly was also evaluated in the same manner as in Example 8, and the score was 3 (see Table 2).

[0075] Using the pectin jelly prepared in Example 4, we created the confectionery sculpture shown in Figure 6 (see Figure 6).

[0076] After enclosing the fruit sauce in the center of the pectin jelly prepared in Example 4, the wrapped food product shown in Figure 8 was produced by molding it using a 26 mm diameter spherical mold (see Figure 7). The composition of the fruit sauce is as follows.

[0077] (Fruit sauce ingredients and composition) Mango concentrated juice: 49.5 parts by mass Sorbitol powder: 49.5 parts by mass Citric acid fine powder: 0.5 parts by mass Flavoring: 0.3 parts by mass Coloring: 0.17 parts by mass Sweetener: 0.05 parts by mass Brix value: 82°

[0078] (Comparative Example 1) The target pectin jelly was prepared in the same manner as in Example 1, except that edible oils and emulsifiers were not added during the preparation of the pectin jelly. The edible oil content of the pectin jelly was calculated to be 0 parts by mass using the same method as in Example 1, the pectin content was calculated to be 2.9 parts by mass, and the water content was calculated to be 20.6 parts by mass (see Table 1). Furthermore, the adhesion of the pectin jelly to teeth was evaluated using the same method as in Example 1, and the score was 1 (see Table 1).

[0079] The physical properties of the pectin jelly, including "maximum stress," "adhesion," "adhesion strength," and "water syneresis," were measured using the same method as described in Example 1. As a result, the maximum stress of the pectin jelly was 1.519 kgf (i.e., 5 kgf or less), the adhesiveness was 0.931 N·s (i.e., greater than 0.7 N·s), and the adhesive strength was 1.838 N / mm². ２ (That is, 0.08 N / mm) ２ The result was (very high). Furthermore, when the "synerality" of the pectin jelly was evaluated using the same method as in Example 1, the score was 2 (see Figure 4).

[0080] (Comparative Example 2) A sugar solution was obtained in the same manner as in Example 1, except that the amount of sugar was 16.55 parts by mass and the amount of corn syrup was 38.6 parts by mass (of which the solid content of the corn syrup was 29.1 parts by mass). An attempt was made to emulsify the sugar solution by adding 40.0 parts by mass of liquid vegetable oil and 0.7 parts by mass of emulsifier to the obtained sugar solution. However, the sugar solution could not be emulsified with the formulation of this comparative example. The water content of the sugar solution was calculated in the same manner as in Example 1 and was found to be 14.7 parts by mass (see Table 1).

[0081] (Comparative Example 3) An attempt was made to prepare the target pectin jelly using the same method as in Example 9, except that the sugar solution was heated until its Brix value reached 70°. However, the pectin jelly could not be molded and the target pectin jelly could not be obtained. Therefore, in this comparative example, the adhesion of the pectin jelly to teeth could not be evaluated. Also, in this comparative example, since the pectin jelly could not be molded, the evaluation score for shape retention was set to 1 (see Table 2).

[0082] (Comparative Example 4) The target pectin jelly was prepared in the same manner as in Example 9, except that the sugar solution was heated until its Brix value reached 90°. The edible oil content of the pectin jelly was calculated to be 15.8 parts by mass, the pectin content was calculated to be 2.1 parts by mass, and the water content was calculated to be 9.3 parts by mass (see Table 2). The adhesion of the pectin jelly to teeth was evaluated in the same manner as in Example 1, and the score was 1 (see Table 2). Furthermore, the shape retention of the pectin jelly was evaluated in the same manner as in Example 8, and the score was 3 (see Table 2).

[0083]

[0084]

[0085] (Reference Example 1) The physical properties of the above-mentioned candy, including "maximum stress," "adhesion," "adhesion," and "heat resistance," were measured in the same manner as described in Example 1, except that a commercially available candy that does not contain pectin (Hi-Chew® manufactured by Morinaga & Co., Ltd.) was used instead of the pectin jelly prepared above, and the shape of the above-mentioned candy was used as the sample shape in the measurement of "maximum stress," "adhesion," and "adhesion strength." As a result, the maximum stress of the above-mentioned candy was 7.292 kgf (i.e., greater than 5 kgf), the adhesiveness was 1.954 N·s (i.e., greater than 0.7 N·s), and the adhesive strength was 0.266 N / mm ２ (That is, 0.08 N / mm) ２The result was (see Figure 1-3). Furthermore, when the "heat resistance" of the above candy was evaluated using the same method as in Example 1, the heat resistance and shape retention score of the candy after storage at 60°C under normal pressure for 24 hours was 1, and the packaging adhesion score was 4 (see Figure 5). Furthermore, the heat resistance and shape retention score of the candy after storage at 45°C under normal pressure for 24 hours was 1, and the packaging adhesion score was 4 (see Figure 5). Furthermore, the heat resistance and shape retention score of the candy after storage at 45°C under normal pressure for 1 week was 1, and the packaging adhesion score was 4 (see Figure 5). Finally, the heat resistance and shape retention score of the candy after storage at 30°C under normal pressure for 1 week was 3.5, and the packaging adhesion score was 4 (see Figure 5).

[0086] (Reference Example 2) The physical properties of the caramel, including "maximum stress," "adhesion," "adhesion," and "heat resistance," were measured in the same manner as described in Example 1, except that a commercially available caramel (Milk Caramel® manufactured by Morinaga & Co., Ltd.) that does not contain pectin was used instead of the pectin jelly prepared above, and the shape of the caramel was used as the sample shape in the measurement of "maximum stress," "adhesion," and "adhesion strength." As a result, the maximum stress of the caramel was 19.824 kgf (i.e., greater than 5 kgf), the adhesiveness was 0.178 N·s (i.e., 0.7 N·s or less), and the adhesive strength was 0.302 N / mm ２ (That is, 0.08 N / mm) ２ The result was (see Figure 1-3). Furthermore, when the "heat resistance" of the above caramel was evaluated using the same method as in Example 1, the heat resistance and shape retention score of the caramel after storage at 60°C under normal pressure for 24 hours was 3.5, and the packaging adhesion score was 4 (see Figure 5). Furthermore, the heat resistance and shape retention score of the caramel after storage at 45°C under normal pressure for 24 hours was 4, and the packaging adhesion score was 4 (see Figure 5). Furthermore, the heat resistance and shape retention score of the caramel after storage at 45°C under normal pressure for 1 week was 4, and the packaging adhesion score was 4 (see Figure 5). Finally, the heat resistance and shape retention score of the caramel after storage at 30°C under normal pressure for 1 week was 5, and the packaging adhesion score was 5 (see Figure 5).

[0087] (Reference Example 3) The only differences are that commercially available caramel (Hi-SOFT® manufactured by Morinaga & Co., Ltd.) that does not contain pectin was used instead of the pectin jelly prepared above, and the shape of the caramel was used as the sample shape in the measurement of "adhesion" and "adhesion strength". The physical properties of the above caramel, "adhesion" and "adhesion strength", were measured in the same manner as described in Example 1. As a result, the adhesiveness of the above caramel was 0.102 N·s (i.e., 0.7 N·s or less), and the adhesive strength was 0.180 N / mm ２ (That is, 0.08 N / mm) ２ It was extremely high (see Figures 2 and 3).

[0088] (Reference Example 4) The physical properties of the above-mentioned candy, "adhesion" and "adhesion," were measured in the same manner as described in Example 1, except that a commercially available candy that does not contain pectin (Bontan Ame®, manufactured by Seika Foods Co., Ltd.) was used instead of the pectin jelly prepared above, and that the surface of the above-mentioned candy was cut with scissors while leaving a thickness (10 mm) that the plunger could enter when measuring "adhesion" and "adhesion strength." As a result, the adhesiveness of the above-mentioned caramel was 2.07 N·s (i.e., greater than 0.7 N·s), and the adhesive strength was 0.273 N / mm ２ (That is, 0.08 N / mm) ２ It was extremely high (see Figures 2 and 3).

[0089] (Reference Example 5) The physical properties of the above candy, namely "maximum stress," "adhesion," and "adhesion," were measured in the same manner as described in Example 1, except that a commercially available candy that does not contain pectin (Misuzu Candy (registered trademark) manufactured by Iijima Shoten Co., Ltd.) was used instead of the pectin jelly prepared above, and that the surface of the above candy was cut with scissors while leaving a thickness (10 mm) that the plunger could enter when measuring "maximum stress," "adhesion," and "adhesion force." As a result, the maximum stress of the above candy was 8.788 (i.e., greater than 5 kgf), the adhesiveness was 0.661 N·s (i.e., 0.7 N·s or less), and the adhesive force was 0.056 N / mm ２ (That is, 0.08 N / mm) ２ The results were as follows (see Figure 1-3).

[0090] (Reference Example 6) The "maximum stress" of the agar jelly was measured in the same manner as in Example 1, except that a commercially available agar jelly that does not contain pectin (agar jelly made from domestic fruits manufactured by Kinjo Confectionery Co., Ltd.) was used instead of the pectin jelly prepared above, and that the surface of the candy was cut with scissors while leaving a thickness (10 mm) that the plunger could enter when measuring the "maximum stress" was used as the sample shape. As a result, the maximum stress of the agar jelly was 2.844 kgf (i.e., 5 kgf or less) (see Figure 1).

[0091] (Summary) As is clear from the sensory evaluation results above, the pectin jellies of Examples 1-7 and 9-11 were less likely to adhere to teeth than the pectin jellies of Comparative Example 1 (i.e., conventional pectin jellies) (see Tables 1 and 2). In addition, the "maximum stress" of the pectin jellies of Example 1 was lower than that of the pectin jellies of Comparative Example 1 (i.e., conventional pectin jellies). Therefore, it was suggested that the pectin jellies of Example 1 had a softer texture than the pectin jellies of Comparative Example 1 (i.e., conventional pectin jellies). Furthermore, the "adhesion" and "adhesion strength" of the pectin jellies of Example 1 were lower than those of the pectin jellies of Comparative Example 1 (i.e., conventional pectin jellies). Therefore, it was suggested that the pectin jellies of Example 1 had lower adhesion than the pectin jellies of Comparative Example 1 (i.e., conventional pectin jellies). In addition, as is clear from the evaluation results of water syneresis, the pectin jelly of Example 1 was found to be less prone to water syneresis than the pectin jelly of Comparative Example 1 (i.e., conventional pectin jelly) (see Figure 5). Furthermore, as is clear from the evaluation results of heat resistance, the pectin jelly of Example 1 was found to have high heat resistance (see Figure 4).

[0092] As shown in Figure 6, it was revealed that molded confectionery can be made using the pectin jelly from Example 4. Furthermore, as shown in Figure 8, it was revealed that a filled food product can be made by enclosing fruit sauce in the pectin jelly from Example 4. This suggests that the pectin jelly from Example 4 possesses plasticity.

[0093] The gel-like food according to the present invention has low adhesion, hardly any syneresis to the surface, and a soft texture. Therefore, the present invention makes it possible to provide a novel gel-like food.

Claims

1. A gel-like food containing water in an amount of 10 parts by mass or more and 25 parts by mass or less relative to the total mass, edible oil and fat in an amount of 4 parts by mass or more and 35 parts by mass or less relative to the total mass, and pectin in an amount of 0.5 parts by mass or more and 5 parts by mass or less relative to the total mass.

2. The gel-like food according to claim 1, wherein the melting point of the edible oil is 35°C or higher under normal pressure.

3. The gel-like food according to claim 1 or 2, wherein the edible oil is at least one edible oil selected from vegetable oils and shortening.

4. The gel-like food according to claim 1 or 2, wherein the pectin is high-methoxyl pectin.

5. The gel-like food according to claim 1 or 2, further containing carbohydrates in an amount of 35 parts by mass or more and less than 85 parts by mass relative to the total mass.

6. A gel-like food according to claim 1 or 2, having a maximum stress of 5 kgf or less and an adhesiveness of 0.7 N·s or less.

7. Maximum stress of 5 kgf or less, and 0.08 N / mm². ２ A gel-like food according to claim 1 or 2, having the following adhesive strength.

8. The gel-like food according to claim 1 or 2, wherein the gel-like food is pectin jelly.

9. The gel-like food according to claim 2, which is plastic.

10. The gel-like food according to claim 9, which is used as a sculpted confectionery.

11. A food product in which ingredients are enclosed in a gel-like food product as described in claim 9.

12. A composition for reducing the adhesion and syneresis of gel-like foods, comprising edible oils and fats as active ingredients.

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