JP6499394B2 - Gel-like food and method for producing the same - Google Patents

Description

  The present invention relates to a gel food and a method for producing the same.

  Among gelled foods, pudding is a typical dessert enjoyed by children and adults because of its milky feeling and sweetness. Pudding is roughly classified into “baked pudding” and “steamed pudding” and “gel pudding”. “Bake pudding” and “steamed pudding” are prepared by mixing and heating dairy products such as milk, eggs and sugar, and making use of the gelation effect derived from eggs. Including. “Gelpurin” is prepared, for example, by a gelling action after dissolving a gelling agent and then cooling.

  In particular, gel pudding does not require high-temperature and long-time heating such as in ovens and steamers, and can also be made by heating and dissolving in ordinary households, so it can also be sold in the form of a premix in which only powder raw materials are blended in advance. It is. If such a premix is used, for example, the pudding can be easily enjoyed at home by dissolving the premix in warm water and milk and then cooling the whole container.

  Among gelled foods, jelly is "boiled" made from bouillon containing gelatinous materials such as meat and fish, and sweetened with sugar etc. to fruit juice and wine etc., and then the dissolved gelling agent is cooled. It is roughly classified into “jelly” which is adjusted by the subsequent gelling action.

  In particular, jelly does not require high-temperature and long-time heating, such as boiling, and can also be made by heating and melting at ordinary households, so it is also sold in the form of a premix in which only powder raw materials are pre-blended. By using such a premix, jelly can be easily enjoyed at home.

  In addition, gel foods such as pudding and jelly are utilized as foods for infants because of their rich nutrition and deliciousness. Generally, pudding is eaten with a spoon, but if the pudding falls out of the spoon while the infant is practicing (training) to eat with a spoon, the motivation for infants and their parents to eat is reduced. I will let you.

  Patent Document 1 describes a gel-like food that can be distributed at room temperature for those who have difficulty chewing or swallowing, and a composition containing heat-denatured fine whey protein, microcrystalline cellulose and / or microfibrous cellulose, and a gel are formed. It is described that it contains a gelling agent.

JP2004-344042

  However, gel foods such as pudding are generally soft enough to easily spill out of a spoon when scooped with a spoon, and are suitable for practice (training) for infants to eat with a spoon. There is no problem.

  Here, the above-mentioned Patent Document 1 only describes foods for people who have difficulty chewing and swallowing by reproducing the original characteristics of chilled pudding that are smooth and smooth. There is no description or suggestion of a difficult gel food suitable for infant spoon practice.

  In such a situation, the present invention scoops the infant with a spoon, which is suitable for the experience of carrying it to the mouth and maintaining (maintaining) the original physical properties of the gel food. To provide a premix for gelled food that is sometimes difficult to fall off from a spoon, a gelled food, a method for producing a premix for gelled food, a preservative in the form of a gelled food, and a method of retaining the form of the gelled food For the purpose.

  In light of the above problems, the present inventor has conducted extensive research and has obtained the following knowledge. That is, as a result of preparing and examining various gel foods, scoop 2-3 g with a spoon, and when the spoon is tilted at 40 ° to the horizontal plane, the time until the gel food falls is 10 seconds or more. It was found that a certain gel-like food is not easily dropped from a spoon, is suitable for gaining experience for infants to be scooped and transported to the mouth, and retains the original texture of gel-like food. And it discovered that such a gel food could be realized by adding (compounding) a predetermined amount of thickener and a predetermined amount of gelling agent. Therefore, it has been found that such a gel-like food allows an infant to experience (train) how to eat with a spoon without difficulty, and solves the above problems.

  That is, the present invention is a gel food premix containing a thickener and a gelling agent, and when the gel food is prepared by cooling after dissolving in a liquid component, the gel food 2 to 3 g of the above is scooped with a spoon, and when the spoon is inclined at 40 ° with respect to a horizontal plane, the gel food premix has a time until the gel food falls of 10 seconds or longer.

  Further, the present invention provides the gel food premix, wherein the thickening agent is one or more selected from the group consisting of modified starch, xanthan gum, guar gum and tamarind gum. Provide a premix.

  Further, the present invention, in any one of the gel food premix, the content of the modified starch is 5% by weight or more with respect to the whole gel food premix, and the content of the xanthan gum is Provided is a gel food premix that is 1% by weight or more, the guar gum content is 1% by weight or more, and the tamarind gum content is 2% by weight or more.

  The present invention also provides a gel food premix, wherein the gelling agent is one or two selected from the group consisting of agar and carrageenan. .

  Further, the present invention provides the gel food premix according to any one of the gel food premixes, wherein the gelling agent content is 2% by weight or more with respect to the whole gel food premix. Provide a mix.

  Moreover, this invention provides the gel-like food prepared by dissolving after cooling one of the said gel food premixes in a liquid component.

  The present invention also provides the above-mentioned gel food for infants (for infants eating spoons, infants eating spoons).

  In addition, the present invention scoops 2 to 3 g of the gel food with a spoon, and when the spoon is tilted at 40 ° to the horizontal plane, the time until the gel food falls is 10 seconds or more. Provided is a method for producing a gelled food product, which comprises a step of adding (compounding) a thickener and a gelling agent.

  In addition, the present invention scoops 2 to 3 g of the gel food with a spoon, and when the spoon is tilted at 40 ° to the horizontal plane, the time until the gel food falls is 10 seconds or more. A holding agent for holding a gel food on a spoon, comprising a thickener and a gelling agent.

  In addition, the present invention scoops 2 to 3 g of the gel food with a spoon, and when the spoon is tilted at 40 ° with respect to the horizontal plane, the time until the gel food falls is 10 seconds or more. A method for holding a gel-like food on a spoon, which includes a step of adding (compounding) a thickener and a gelling agent.

  INDUSTRIAL APPLICABILITY The present invention can provide a gel-like food that maintains the original physical properties of the gel-like food and is difficult to fall off from the spoon when it is scooped with a spoon. Therefore, the gel food according to the present invention is suitable for gaining experience of scooping and carrying in the mouth of infants.

  Hereinafter, the present invention will be described in detail, but the present invention is not limited to individual forms.

[Premix for gel food]
The gel food premix according to the present invention is prepared by dissolving the liquid component and then cooling to prepare the gel food. On the other hand, it is a premix for preparing a gel food in which the time until the gel food falls when tilted at 40 ° is 10 seconds or more. The gel food premix of the present invention contains a thickener and a gelling agent as active ingredients for gelation.

  In the present invention, the gel food premix refers to a composition capable of preparing a gel food by cooling it after being dissolved in a liquid component. The gel food premix of the present invention may be in the form of liquid, powder or solid. The premix for gelled food of the present invention is a powdered gel for preparing a gelled food by, for example, adding (mixing) heated water or milk at home and dissolving it and then cooling it. It may be in the form of a premix for food.

  In the present invention, the gel food refers to all foods hardened in a gel state by the gelling ability of the thickener and the gelling agent, and includes, for example, gel pudding, jelly, chicken ram, stewed rice, and agar sauce. Gelpurin and jelly are preferable, and gelpurin is more preferable. That is, the gel-like food of the present invention does not include baked pudding and steamed pudding that are gelled by baking in an oven or steaming with a steamer using the gelling ability of eggs.

  In the present invention, for example, gel purine is prepared by using a thickener such as modified starch and a gelling agent such as agar in combination to prepare a gel food base (raw material liquid) and cooling the gel food base. It is a milk-containing dessert that uses chemicals. Here, the component of the gel pudding is not particularly limited as long as it takes 10 seconds or more until the gelled food falls when the spoon is tilted at 40 ° with respect to a horizontal plane with 2 to 3 g scooped. If it is a gel pudding, it is possible to sufficiently add (compound) nutrients such as high-quality proteins that are easily discolored and food raw materials as nutritional components necessary for growth during infancy.

  In the present invention, the thickener refers to all raw materials that are viscous and exhibit water retention properties when dissolved in water, and are not limited to the indication of food additives. The thickener in the present invention is, for example, a polysaccharide that is apparently structured by polymer entanglement or friction, and this structure is not strong and is reversible so that it can be quickly unwound by a stirring operation or the like. It may be a simple structure.

  In the present invention, the gelling agent refers to a raw material that can solidify or semi-solidify a liquid composition, forms a polymer network structure by dissolving in water, and exhibits a gel shape. It is not limited to labeling food additives. The gelling agent in the present invention may be one that has a stronger structure when gelled than a structure based on a thickener, and is irreversibly deformed by a stirring operation.

  The thickener in the present invention may be one or more selected from the group consisting of modified starch, xanthan gum, guar gum and tamarind gum.

  The content of the thickener in the present invention is 2 to 3 g of a gel food (for example, the gel food containing 83% by weight of water based on the total weight of the gel food) with a spoon. The amount of time required for the gelled food to fall when tilted at 40 ° to the horizontal plane is 10 seconds or longer, and can be adjusted as appropriate. For example, the content of modified starch may be 5% by weight or more, the content of xanthan gum may be 1% by weight or more, and the content of guar gum is 1% with respect to the entire gel food premix. The content of tamarind gum may be 2% by weight or more. If it is such content, it can make a gel-like food difficult to drop from a spoon. The upper limit of the content of the thickener is not particularly limited, but from the viewpoint of leaving the original texture of the gel food, in the modified starch, for example, 25% by weight or less, preferably 20% by weight or less, more preferably 15% by weight. % X or less, more preferably 12% by weight or less.In the case of xanthan gum, guar gum, or tamarind gum, for example, 10% by weight or less, preferably 8% by weight or less, more preferably 5% by weight or less, and still more preferably 3%. It may be not more than wt%.

  The blending ratio of the thickener (especially modified starch) to the gelling agent in the gel food premix of the present invention is 6 or less, preferably 5 or less when the gelling agent content is 1. Can be done. As shown in the Example mentioned later, if it is such a mixture ratio, gelled food can be made hard to fall from a spoon. Further, the lower limit of the blending ratio of the thickener (particularly modified starch) to the gelling agent is not particularly limited, but when the content of the gelling agent is 1, it is, for example, 2 or more, preferably 3 or more. Also good.

  The gelling agent in the present invention may be one or more selected from the group consisting of agar and carrageenan.

  The content of the gelling agent in the premix for gelled food of the present invention is 2 to 3 g of the gelled food (for example, the gelled food containing 83% by weight of water with respect to the total weight of the gelled food). The amount of time required for the gelled food to fall when the spoon is scooped and tilted at 40 ° to the horizontal plane is 10 seconds or longer can be adjusted as appropriate. For example, the content of the gelling agent may be 2% by weight or more with respect to the entire gel food premix. If it is such content, a gel-like foodstuff can be hold | maintained on a spoon for a fixed time or more. The upper limit of the content of the gelling agent is not particularly limited, but it is, for example, 5% by weight or less, preferably 4% by weight, more preferably 3% by weight or less from the viewpoint of leaving the original texture of the gel food. Also good.

  In the premix for gelled food of the present invention, other raw materials can be appropriately added (blended) according to the product design of the gelled food. Other raw materials include, for example, sugar, glucose, fructose, lactose, maltose, isomerized sugar, egg white, egg yolk, milk, dairy products, soy milk, fruit, fruit juice, vegetables, vegetable juice, nutrients (various, vitamins and minerals) Etc.).

  The gel food premix of the present invention can be easily obtained by dissolving it in a liquid component and then cooling it. The premix for gelled food of the present invention is prepared by, for example, heating and mixing a liquid component in advance, mixing with a liquid component while heating, or heating after mixing with a liquid component. Can be dissolved in a liquid component. If the temperature of the liquid component to be mixed with the gel food premix or the temperature at which the gel food premix and the liquid component are mixed is heated to such an extent that the gel food premix is dissolved, Although it does not restrict | limit, For example, it is 60 degreeC or more. The liquid food in the present invention may be water, milk, soy milk, fruit juice, vegetable juice, beverages, soup, and soup stock. The addition amount (blending amount) of the liquid component in the present invention can be set to about 4 to 6 times the weight of the gel food premix. The addition amount (blending amount) of the liquid component in the present invention can also be set so that the water content with respect to the total weight of the gel food is 75 to 90% by weight, preferably 80 to 85% by weight. The temperature for cooling the gel food base (raw material liquid) in the present invention is not particularly limited, and may be, for example, 0 ° C. or more and 10 ° C. or less.

  The physical properties of the gel food in the present invention are evaluated by scooping a certain amount with a spoon and measuring the time when the gel food falls when tilted to a predetermined angle. For example, if 2 to 3 g of gel food is scooped with a spoon and the spoon is tilted at an angle of 40 ° to the horizontal plane, it will be good if the time until the gel food falls from the spoon is 10 seconds or longer. Judged to be physical. The spoon in this invention should just be a spoon normally used when eating gel-like foodstuffs, such as pudding.

  Sprinkle 2 to 3g (preferably 2g) of gelled food (for example, the gelled food containing 83% water by weight with respect to the total weight of the gelled food) with 40 ° to the horizontal plane. The time until the gel-like food falls when tilted to the right is good if it is 10 seconds or longer, more preferably 15 seconds or longer, and even more preferably 18 seconds or longer. With such physical properties, the gel-like food can be held on the spoon for a long time, so that it is suitable for infants to scoop up with a spoon and deliver it to their mouth for eating. Also, 2 to 3 g of the gel food is scooped with a spoon, and when the spoon is tilted at 40 ° with respect to the horizontal plane, the longer the time it takes for the gel food to fall, the less it is within 60 seconds, The original texture of gelled food can be left.

  In addition, scoop the target gel food (for example, the gel food containing 83% by weight of water with respect to the total weight of the gel food) with a spoon in 2 to 3 g, and from the spoon at an inclination of 40 ° The measurement of the drop time is a condition set for presenting the standard physical property evaluation as an index, and does not exclude other conditions. In the physical property evaluation of the gel food, the amount and / or the inclination angle of the gel food can be changed as appropriate. That is, even if the gel food is evaluated according to other conditions, if the gel food is held on the spoon in 10 seconds or more when 2 to 3 g is taken on a spoon and held at a tilt of 40 °, The gel food is included in the present invention.

  In the present invention, the physical properties of the gel food can be evaluated at 20 ° C., for example, and actually at 20 ° C. If a high temperature region is assumed, the evaluation may be performed at a temperature setting of 20 ° C. or higher. If a cold region is assumed, the evaluation may be performed at a temperature setting of 20 ° C. or lower.

  The premix for gel food of the present invention may be a premix for gel food for infants. The gel-like food prepared using the premix for gel-like food of the present invention takes a spoon and tilts it at a predetermined angle. Therefore, it is suitable for infants to eat with a spoon and suitable for practice (training) for infants to eat with a spoon.

  The premix for gelled food of the present invention may be in a form in which a serving for one meal is placed in a container. The amount of one meal in the present invention can be set, for example, to an average amount that an infant eats at a time. As the container in the present invention, a container usually used for food can be preferably used. The container in the present invention may be, for example, a container that can be cooled in a refrigerator or the like after the liquid component is heated and directly added (blended) and mixed.

[Gel food]
Moreover, this invention also includes the gel-like food prepared by dissolving after cooling the premix for gel-like food mentioned above in the liquid component. That is, the gel-like food of the present invention is a composition in which 2 to 3 g is scooped with a spoon, and the time until the gel-like food falls when the spoon is tilted at 40 ° with respect to a horizontal plane is 10 seconds or more. .

  The content of the thickener and the gelling agent in the gel food of the present invention is such that 2 to 3 g of the gel food is scooped with a spoon, and the gel food when the spoon is inclined at 40 ° with respect to a horizontal plane. There is no particular limitation as long as it takes 10 seconds or more to fall.

  For example, when the thickener is modified starch, the content of the gelled food is preferably 0.5 to 3% by weight, more preferably 0.6 to 2.5% by weight, and still more preferably 0.8 to 2.2% by weight. When the thickener is modified starch, if the content of the gel food is 3% by weight or less, the original texture of the gel food can be left. Moreover, if content with respect to a gel-like food is 0.5 weight% or more, it can make it difficult to drop a gel-like food from a spoon.

  Moreover, when a thickener is a xanthan gum, content with respect to a gel-like food becomes like this. Preferably it is 0.05 to 0.5 weight%, More preferably, it is 0.08 to 0.4 weight%, More preferably, it is 0.1 to 0.3 weight%. When the thickener is xanthan gum, if the content of the gel food is 0.5% by weight or less, the original texture of the gel food can be left. Moreover, if content with respect to a gel-like food is 0.05 weight% or more, it can make it difficult to drop a gel-like food from a spoon.

  Moreover, when a thickener is guar gum, content with respect to a gel-like food becomes like this. Preferably it is 0.05 to 0.5 weight%, More preferably, it is 0.08 to 0.4 weight%, More preferably, it is 0.1 to 0.3 weight%. When the thickener is guar gum, if the content of the gel food is 0.5% by weight or less, the original texture of the gel food can be left. Moreover, if content with respect to a gel-like food is 0.05 weight% or more, it can make it difficult to drop a gel-like food from a spoon.

  When the thickener is tamarind gum, the content of the gel food is preferably 0.1 to 1% by weight, more preferably 0.2 to 0.8% by weight, and still more preferably 0.3 to 0.5% by weight. When the thickener is tamarind gum, if the content of the gel food is 1% by weight or less, the original texture of the gel food can be left. Moreover, if content with respect to a gel-like foodstuff is 0.1 weight% or more, it can make it difficult to drop a gel-like foodstuff from a spoon.

  When the gelling agent is agar, the content of the gelled food is preferably 0.1 to 1% by weight, more preferably 0.2 to 0.8% by weight, and still more preferably 0.3 to 0.5% by weight. When the gelling agent is agar, if the content of the gelled food is 1% by weight or less, the original texture of the gelled food can be left. Moreover, if content with respect to a gel-like foodstuff is 0.1 weight% or more, it can make it difficult to drop a gel-like foodstuff from a spoon.

  When the gelling agent is carrageenan, the content of the gelled food is preferably 0.1 to 1% by weight, more preferably 0.2 to 0.8% by weight, and still more preferably 0.3 to 0.5% by weight. When the gelling agent is carrageenan, if the content of the gelled food is 1% by weight or less, the original texture of the gelled food can be left. Moreover, if content with respect to a gel-like foodstuff is 0.1 weight% or more, it can make it difficult to drop a gel-like foodstuff from a spoon.

  The gel food of the present invention may be for infants. When the gel food of the present invention is taken on a spoon and inclined at a predetermined angle, the gel food is not easily dropped from the spoon and is held on the spoon for a long time. Therefore, it is suitable for infants to eat with a spoon and suitable for practice (training) for infants to eat with a spoon.

  In the present invention, an infant means a child (child) from age 0 to pre-school age (before entering elementary school). Although there are individual differences, it is said that 9 to 18 months after birth is suitable for training (practicing) for eating by hand (Ministry of Health, Labor and Welfare・ Weaning support guide Practice guide, editing Foundation for maternal and child hygiene, 1st edition, March 25, 2008 ”) As an infant, it is preferable to target 6 to 60 months of life, 7 It is more preferable to cover the period from the month of 48 to 48 months, more preferably from the 8 months to 36 months after birth, and still more preferably from the 9 months to 24 months after birth.

  The gel-like food of the present invention may be in a form in which an amount for one meal is placed in a container. The amount of one meal in the present invention can be set, for example, to an average amount that an infant eats at a time. As the container in the present invention, a container usually used for food can be preferably used. In the present invention, examples of the container include a paper cup, a paper bag, a plastic cup (polycup), a plastic bag (polybag), ceramics, porcelain, and a glass cup. In particular, from the viewpoint of convenience for actual users (infants, etc.), resistance to burns, and resistance to breakage of containers, it is preferable to use paper cups and plastic cups. From the viewpoint, it is preferable to use a paper bag and a plastic bag. From the viewpoint of actual user convenience, it is better to use a paper bag or plastic bag filled with an average amount that an infant eats at a time, and that paper bag or plastic bag filled into a paper cup or plastic cup. preferable. From the standpoint of actual user convenience, container price, and product shelf life, the average amount of food that infants eat at a time is filled into a plastic bag, and the plastic bag filled into a paper cup is used. More preferably.

[How to practice spoon eating]
The present invention also includes a method for practicing (training) an infant's spoon eating using the above-described gel food. The practice method of the present invention includes a process of squeezing the above-described gel food with a spoon. In addition, the practice method of the present invention may further include a step of preparing a gel food before the spooning process. The step of preparing the gel food in the present invention is a step of preparing the gel food by dissolving the premix for gel food described above in the liquid component and then cooling.

  In the process of scooping with a spoon in the present invention, for example, an infant may hold a spoon and scoop the gel food, or after another person scoops the gel food with a spoon, It may be held or eaten while assisting infants' hands. You may implement the practice method of this invention in the how to eat class for infants, for example. According to the practice method of the present invention, the gel-like food is not easily dropped from the spoon and is held on the spoon for a long time, so that infants have enough experience to bring their own spoon with the gel-like food and carry it to their mouth Can be stacked.

[Method for producing premix for gelled food]
The present invention also includes a method for producing a gel food premix. The production method of the present invention includes a step of adding (compounding) a thickener and a gelling agent to the other raw materials of the gel food premix.

  As other raw materials for the premix for gelled food of the present invention, those commonly used as raw materials for gelled food can be suitably used. The method of adding (compounding) the raw materials is not particularly limited, and a method that is usually used when adding (compounding) the raw materials of food can be suitably used.

  The addition amount (blending amount) of the thickener and the gelling agent in the gel food premix of the present invention was prepared by dissolving the gel food premix in a liquid component and then cooling the gel food. Sometimes, 2 to 3 g of the gel food is scooped with a spoon, and when the spoon is tilted at 40 ° with respect to the horizontal plane, the time until the gel food falls is set for 10 seconds or longer. The This addition amount (blending amount) can be set, for example, to be the content in the gel food premix as described above.

[Method for producing gel food]
The present invention also includes a method for producing a gel food. This production method has a step of adding (compounding) a thickener and a gelling agent to other raw materials of the gel food.

  As other raw materials for the gel food of the present invention, those normally used as raw materials for gel food can be suitably used. The method of adding (compounding) the raw materials is not particularly limited, and a method that is usually used when adding (compounding) the raw materials of food can be suitably used.

  The addition amount (blending amount) of the thickener and the gelling agent in the gel food of the present invention is the above when scooping 2 to 3 g of the gel food with a spoon and tilting the spoon to 40 ° with respect to the horizontal plane. The time until the gelled food is dropped is appropriately set so as to be 10 seconds or longer. This addition amount (blending amount) can be set, for example, to be the content in the gel food as described above.

  The method for producing a gel food of the present invention may further include a step of dissolving in a liquid component and a step of cooling thereafter after the step of adding (compounding). The method of dissolving in these liquid components and the method of cooling are not particularly limited, and a method commonly used for cooling after dissolving the raw materials of food in the liquid components can be suitably used.

[Gel food retainer]
The present invention scoops 2 to 3 g of a gel-like food (for example, the gel-like food containing 83% by weight of water with respect to the total weight of the gel-like food) with a spoon. A holding agent for holding the gel-like food on the spoon is also included so that the time until the gel-like food falls when tilted to ° is 10 seconds or longer. The retaining agent of the present invention contains a thickener and a gelling agent.

  By adding (compounding) the retainer of the present invention as a raw material for gelled food, the gelled food can be held on the spoon for a certain period of time and can be made difficult to fall off the spoon. The raw material in the gel food of the present invention is not particularly limited, and a conventional raw material for gel food can be suitably used. The retaining agent of the present invention scoops 2 to 3 g of the gel food with a spoon so that the time until the gel food falls when the spoon is tilted at 40 ° to the horizontal plane is 10 seconds or more. It can be added (mixed) as a raw material for gel food. The addition amount (blending amount) of the thickener and the gelling agent in the retaining agent of the present invention can be set so as to have the content as described above.

  The gel food prepared (manufactured) by adding (compounding) the retaining agent of the present invention may be for infants. When the gel food of the present invention is taken on a spoon and inclined at a predetermined angle, the gel food is not easily dropped from the spoon and is held on the spoon for a long time. Therefore, it is suitable for infants to eat with a spoon and suitable for practice (training) for infants to eat with a spoon.

[Method of holding gelled food]
The present invention scoops 2 to 3 g of a gel-like food (for example, the gel-like food containing 83% by weight of water with respect to the total weight of the gel-like food) with a spoon, A method of holding the gel food on a spoon is also included so that the time until the gel food falls when tilted is 10 seconds or longer. The method of the present invention includes a step of adding (compounding) a thickener and a gelling agent.

  In the step of adding (compounding) in the present invention, a thickener and a gelling agent are added (mixed) to other raw materials (premix) of the gel food. The method of adding (compounding) the raw materials is not particularly limited, and a method that is usually used when adding (compounding) the raw materials of food can be suitably used. The addition amount (blending amount) of the thickener and the gelling agent in the method of the present invention can be set so as to be the content in the gel food as described above.

The present invention also includes the following.
[1] A gel-like food comprising a thickener and a gelling agent added (blended).
[2] The thickener is 0.5 to 3% by weight of modified starch, 0.05 to 0.5% by weight of xanthan gum, 0.05 to 0.5% by weight of guar gum, 0.1 to 1% by weight of tamarind gum, or two or more kinds The gel food according to [1] above.
[3] The gel food according to any one of [1] to [2] above, wherein the gelling agent is 0.3 to 1% by weight of agar.
[4] The method for producing a gel food according to any one of [1] to [3].
[5] A method for evaluating a gel-like food that is difficult to fall off from a spoon, scooping 2 to 3 g of the gel-like food with a spoon, tilting the spoon to 40 °, and measuring the time until the gel-like food falls .

  Hereinafter, the present invention will be described in more detail with reference to examples, but the present invention is not limited thereto.

(Example 1)
30g lactose, 20g sugar, 11.66g pregelatinized starch, 35.12g skim milk powder, 2.62g fast-dissolving agar, 0.29g dried egg yolk, 0.29g salt, 0.02g ferric pyrophosphate to prepare 100g gel pudding premix did.

  The gel purine base (raw material solution) was prepared by dissolving in 10 g of the obtained gel purine premix and 50 g of hot water at 90 ° C. The pregelatinized starch in the gel pudding base was 1.94% by weight, agar was 0.44% by weight, and water was about 83% by weight.

  The gel purine base obtained was put into a 180 ml capacity mug, kept in a refrigerator at 5 ° C. for 1 hour and cooled to give Example 1.

(Example 2)
30g lactose, 25.83g sugar, 5.83g pregelatinized starch, 35.12g skim milk powder, 2.62g fast-dissolved agar, 0.29g dried egg yolk, 0.29g salt, 0.02g ferric pyrophosphate, and 100g gel pudding premix Prepared.

  The gel purine base (raw material solution) was prepared by dissolving in 10 g of the obtained gel purine premix and 50 g of hot water at 90 ° C. The pregelatinized starch in the gel pudding base was 0.97% by weight, agar was 0.44% by weight, and water was about 83% by weight.

  The obtained gel purine base was put in a 180 ml capacity mug, kept in a refrigerator at 5 ° C. for 1 hour and cooled to give Example 2.

(Example 3)
30g of lactose, 22.62g of sugar, 11.66g of modified starch, 35.12g of skim milk powder, 2.62g of fast dissolving agar, 0.29g of dried egg yolk, 0.29g of salt, 0.02g of ferric pyrophosphate were mixed to prepare 100g of gel pudding premix .

  The gel purine base (raw material solution) was prepared by dissolving in 10 g of the obtained gel purine premix and 50 g of hot water at 90 ° C. The modified starch in the gel pudding base was 1.94% by weight, agar was 0.44% by weight, and water was about 83% by weight.

  The obtained gel pudding base was put into a 180 ml capacity mug, kept in a refrigerator at 5 ° C. for 1 hour and cooled to give Example 3.

(Example 4)
30 g of lactose, 31 g of sugar, 1.2 g of xanthan gum, 35.12 g of skim milk powder, 2.62 g of fast-dissolved agar, 0.29 g of dried egg yolk, 0.29 g of salt and 0.02 g of ferric pyrophosphate were mixed to prepare 100 g of a gel pudding premix.

  The gel purine base (raw material solution) was prepared by dissolving in 10 g of the obtained gel purine premix and 50 g of hot water at 90 ° C. The xanthan gum in the gel pudding base was 0.2% by weight, the agar was 0.44% by weight, and the water content was about 83% by weight.

  The obtained gel purine base was put into a 180 ml capacity mug, kept in a refrigerator at 5 ° C. for 1 hour and cooled to give Example 4.

(Example 5)
30 g of lactose, 31 g of sugar, 1.2 g of guar gum, 35.12 g of skim milk powder, 2.62 g of fast-dissolved agar, 0.29 g of dried egg yolk, 0.29 g of salt and 0.02 g of ferric pyrophosphate were mixed to prepare 100 g of a gel pudding premix.

  The gel purine base (raw material solution) was prepared by dissolving in 10 g of the obtained gel purine premix and 50 g of hot water at 90 ° C. Guar gum in the gel pudding base was 0.2% by weight, agar was 0.44% by weight, and water was about 83% by weight.

  The gel purine base obtained was put into a 180 ml capacity mug, kept in a refrigerator at 5 ° C. for 1 hour and cooled to give Example 5.

(Example 6)
30 g of lactose, 30 g of sugar, 2.4 g of tamarind gum, 35.12 g of skim milk powder, 2.62 g of fast-dissolved agar, 0.29 g of dried egg yolk, 0.29 g of salt and 0.02 g of ferric pyrophosphate were mixed to prepare 100 g of a gel pudding premix.

  The gel purine base (raw material solution) was prepared by dissolving in 10 g of the obtained gel purine premix and 50 g of hot water at 90 ° C. The tamarind gum in the gel pudding base was 0.4% by weight, the agar was 0.44% by weight, and the water content was about 83% by weight.

  The obtained gel pudding base was put in a 180 ml capacity mug and kept in a refrigerator at 5 ° C. for 1 hour to cool it, and it was designated as Example 6.

(Example 7)
Mixing 20g of lactose, 30g of sugar, 11.66g of pre-gelatinized starch, 35.12g of skim milk powder, 1.83g of heat-dissolved agar, 0.29g of dried egg yolk, 0.29g of salt and 0.02g of ferric pyrophosphate to prepare 100g of gel pudding premix did.

  The gel purine base (raw material solution) was prepared by dissolving in 10 g of the obtained gel purine premix and 50 g of hot water at 90 ° C. The pregelatinized starch in the gel pudding base was 1.94% by weight, agar was 0.30% by weight, and water was about 83% by weight.

  The obtained gel purine base was put into a 180 ml capacity mug, and kept in a refrigerator at 5 ° C. for 1 hour to cool it, and it was designated as Example 7.

(Comparative Example 1)
30g lactose, 21.32g sugar, 11.66g pregelatinized starch, 35.12g skim milk powder, 1.3g fast-dissolving agar, 0.29g dried egg yolk, 0.29g salt, 0.02g ferric pyrophosphate, and 100g gel pudding premix Prepared.

  The gel purine base (raw material solution) was prepared by dissolving in 10 g of the obtained gel purine premix and 50 g of hot water at 90 ° C. The pregelatinized starch in the gel pudding base was 1.94% by weight, agar was 0.22% by weight, and water was about 83% by weight.

  The obtained gel pudding base was put in a 180 ml capacity mug, kept in a refrigerator at 5 ° C. for 1 hour and cooled, and it was designated as Comparative Example 1.

(Comparative Example 2)
30 g of lactose, 31.66 g of sugar, 35.12 g of skim milk powder, 2.62 g of fast-dissolved agar, 0.29 g of dried egg yolk, 0.29 g of salt and 0.02 g of ferric pyrophosphate were mixed to prepare 100 g of a gel pudding premix.

  The gel purine base (raw material solution) was prepared by dissolving in 10 g of the obtained gel purine premix and 50 g of hot water at 90 ° C. The agar content in the gel pudding base was 0.44% by weight and the water content was about 83% by weight.

  The obtained gel pudding base was put in a 180 ml capacity mug, kept in a refrigerator at 5 ° C. for 1 hour and cooled, and it was designated as Comparative Example 2.

(Comparative Example 3)
30 g of lactose, 22.62 g of sugar, 11.66 g of pregelatinized starch, 35.12 g of skim milk powder, 0.29 g of dried egg yolk, 0.29 g of sodium chloride and 0.02 g of ferric pyrophosphate were mixed to prepare 100 g of a gel pudding premix.

  The gel purine base (raw material solution) was prepared by dissolving in 10 g of the obtained gel purine premix and 50 g of hot water at 90 ° C. The pregelatinized starch in the gel pudding base was 1.94% by weight and the water content was about 83% by weight.

  The obtained gel pudding base was put into a 180 ml capacity mug, kept in a refrigerator at 5 ° C. for 1 hour and cooled, and it was designated as Comparative Example 3.

(Test Example 1)
The physical properties of Examples 1 to 7, Comparative Examples 1 to 3, and commercially available product 1 (chilled pudding (trade name “Putchin Pudding”, manufactured by Glico Dairy Co., Ltd.)) were evaluated.

  From each gel pudding sample, 2.5 g was taken in a spoon (2.5 cm × 3.0 cm) in a room at 20 ° C., and the tip of the spoon was turned downward with a protractor at an angle of 40 °. The time when the gel pudding on the spoon started to fall was measured.

  In addition, the sensory evaluation by five professional panelists is based on the commercial product 1 ○ (texture equivalent to the commercial product 1), △ (slightly different texture from the commercial product 1 but acceptable), × (commercially available) The texture is different from that of product 1.

  The obtained results are shown in Table 1.

  From Table 1, in Examples 1 to 7, the retention time was 10 to 60 seconds, and while the food texture was equivalent to that of the commercial product 1, there was a tendency that it did not easily fall off the spoon. For this reason, adding (compounding) one of the prescribed concentrations of “modified starch”, “xanthan gum”, “guam gum”, and “tamarind gum” and the prescribed concentration of “agar” will improve the spoon retention of gel pudding. It turned out to be good. In addition, it was found that when “modified starch” and / or “agar” is less than a predetermined amount, the gel pudding has poor spoon retention. On the other hand, Examples 1-7 were suitable as a gel pudding for infants.

  For Examples 1 to 6 and Comparative Example 1, the contents (% by weight) of the thickener and the gelling agent in the gel pudding premix are shown in Table 2. Table 3 shows the blending ratio of the thickener when the gelling agent content is 1.

  When the gel pudding of Example 1 and the pudding of the commercial product 1 were provided to one infant (1 year and 11 months old), the infant did not drop the gel pudding of Example 1 and carried it into the mouth smoothly and smoothly. Infants were able to eat (chew and swallow), while infants dropped commercial item 1 pudding.

According to the present invention, it is possible to provide a gel-like food that is easy for infants to eat with a spoon and that does not easily fall off the spoon, and a premix for this. According to the present invention, an infant can experience how to eat using a solid spoon, and the infant's dietary education can be advanced efficiently.

Claims (6)

A gel food premix comprising a thickener and a gelling agent,
The thickener is one or more selected from the group consisting of modified starch, xanthan gum, guar gum and tamarind gum;
The gelling agent is agar;
When a 1 content of the gelling agent state, and are content 6 following the thickener,
In order to prepare a gel food for spoon eating infants by dissolving it in a liquid component of 4 to 6 times the weight of the premix for gel food ,
Gel food premix.   The thickener is selected from the group consisting of 5% by weight or more of modified starch, 1% by weight or more of xanthan gum, 1% by weight or more of guar gum and 2% by weight or more of tamarind gum with respect to the whole gel food premix. The premix for gelled food according to claim 1, wherein the premix is one kind or two or more kinds.   The gel food premix according to claim 1 or 2, wherein the gelling agent content is 2% by weight or more based on the whole gel food premix. A gel for eating an infant spoon , comprising the premix for gelled food according to any one of claims 1 to 3 and a liquid component having a weight of 4 to 6 times the premix for the gelled food. Food. A spoon for an infant, comprising a step of dissolving the gel food premix according to any one of claims 1 to 3 in a liquid component having a weight of 4 to 6 times that of the gel food premix. A method for producing an edible gel food . A holding agent for holding gelled food on a spoon,
Including a thickener and a gelling agent,
The thickener is one or more selected from the group consisting of modified starch, xanthan gum, guar gum and tamarind gum;
The gelling agent is agar;
When the content of the gelling agent is 1, the content of the thickener is 6 or less,
Retaining agent.