JP7617733B2 - Frozen foods - Google Patents

Description

The present invention relates to a food composition that is in a gel state at room temperature and a frozen food product that contains the composition.

Elderly people or people requiring care who have reduced chewing or swallowing functions, or patients undergoing or recovering from illness, may be unable to consume a sufficient amount of nutrition due to being unable to eat a full normal diet, leading to malnutrition. Malnutrition can lead to reduced motor function, delayed recovery from illness, and the onset of complications. In order to ensure sufficient energy from small intakes, it is efficient to increase the fat and oil content in food. In response to this demand, various energy supplement foods with high fat and oil content that provide sufficient nutrition from small intakes have been developed.

It is important that this type of energy supplement food is in an easy-to-eat form. A liquid form is easy to ingest, but it is difficult to stably disperse fats and oils, and there is a limit to the fat and oil content. A solid form allows for a high fat and oil content, but is less easy to eat. A gel form is preferable because it is easy to eat and can contain a constant amount of fat and oil. Against this background, food products with a high fat and oil content that are gel-like at room temperature have been proposed (Patent Document 1).

JP 2011-182785 A

Until now, gel foods have often been stored at room temperature or at low temperatures of 0 to 10°C because freezing causes the ingredients in the food to deteriorate, and because equipment is required to control the storage temperature, which is expensive. As a result, they have a short shelf life, and when considering distribution in particular, it has become necessary to store them in a frozen state, transport them in a frozen state, and sell them in a frozen state.
This type of food, which has a high fat content and is in a gel state at room temperature, is not eaten in a frozen state, unlike frozen desserts such as ice cream and sherbet. Therefore, if it is frozen for storage, transportation, or sale, it is necessary to return it to room temperature before eating.
However, when a food product with a high fat and oil content that is gel-like at room temperature is frozen and then thawed, the high fat and oil content makes it easy for oil to separate, resulting in oil floating on the surface of the food product, which causes a new problem that the texture and flavor that the food originally had before freezing is lost.Therefore, there has been a demand for a food product with a high fat and oil content that is homogeneous and gel-like at room temperature, which causes little oil separation after thawing and maintains the texture and flavor that it had before freezing.

The present invention aims to provide a food composition that has a high fat and oil content, is homogeneous, and is in the form of a gel at room temperature, and that exhibits minimal oil separation after thawing and maintains the texture and flavor that existed before freezing, and to provide a frozen food product that contains the composition.

As a result of extensive research to solve the above problems, the inventors have focused on the solidification start temperature of the oils and fats blended at high content, and have found that when a specific oil or fat is used whose temperature is equal to or higher than a predetermined value, it effectively controls the amount of oil separated after thawing and the texture and flavor before freezing, thereby solving the above problems. In other words, the gist of the present invention is as follows.

[1] A frozen product obtained by freezing a food composition that is a gel at room temperature,
The food composition comprises the following ingredients:
(A) Fats and oils 50-88% by mass;
(B) Water 11-49% by mass;
(C) 0.05 to 5% by weight of an emulsifier; and (D) 0.15 to 0.5% by weight of a gelling agent;
Including,
the (D) gelling agent contains (d1) xanthan gum and (d2) locust bean gum, and the total content of the (d1) component and the (d2) component in the (D) component is 70% by mass or more;
A frozen product containing 90% by mass or more of fats and oils having a solidification initiation temperature of -17°C or higher, based on 100% by mass of the total (A) component.

[2] When fats and oils with a solidification initiation temperature of -17°C or higher are defined as specific fats and oils, the frozen product described in [1] contains 90% by mass or more of fats and oils with a solidification initiation temperature of -10°C or higher out of 100% by mass of all specific fats and oils.

[3] A frozen product obtained by freezing a food comprising a food composition that is in a gel state at room temperature before freezing the frozen product described in [1] or [2].

[4] A frozen product according to any one of [1] to [3], in which a food composition that is gelled at room temperature or a food containing said composition is frozen by blowing cold air of -45°C or higher and -18°C or lower onto the frozen product, or by placing the frozen product in an environment of -45°C or higher and -18°C or lower.

[5] The frozen product according to [4], wherein the freezing period is from 10 hours to 100 hours.

According to the present invention, a specific fat having a solidification onset temperature equal to or higher than a predetermined value is used as the fat to be blended in high content, so that there is little oil separation after thawing and it is possible to maintain the flavor and texture before freezing. This provides a food composition with a high fat content that is homogeneous and gels at room temperature, and a frozen food product containing the composition.

FIG. 13 is a photograph of a jelly composition after cold thawing in Experimental Example 5, which was prepared by blending a high content of fats and oils having a solidification initiation temperature of −17° C. or higher. FIG. 2 is a photograph of a jelly composition after cold thawing in Experimental Example 1, which was prepared by blending a high content of fats and oils having a solidification initiation temperature lower than −17° C.

The following is a detailed description of the embodiments of the present invention. The scope of the present invention is not limited to these descriptions, and the present invention may be modified and implemented as appropriate without departing from the spirit of the present invention, other than the following examples.
Below, the frozen products, matters relating to their composition (composition and production method of the gel food composition, food), and the production method of the frozen products will be explained in order.

<Frozen foods>
A frozen product according to one embodiment of the present invention is obtained by freezing a food composition that is gelled at room temperature (hereinafter simply referred to as "gelled food composition"), or a food containing said gelled food composition. When this frozen product is thawed and returned to room temperature, the composition or food containing said composition retains its gel state while exhibiting low oil separation (oil separation rate of, for example, 15% or less, preferably 5% or less, more preferably 1% or less), and the texture and flavor inherent to the composition or food containing said composition before freezing are not impaired. "Room temperature" refers to 5 to 35°C according to the JIS standard, and usually about 10 to 30°C.

<Gel-like food composition>
The gel food composition according to one embodiment for use in producing frozen foods comprises the following components:
(A) Fats and oils 50-88% by mass;
(B) Water 11-49% by mass;
(C) 0.05 to 5% by weight of an emulsifier; and (D) 0.15 to 0.5% by weight of a gelling agent;
Includes.

(A) Fats and oils The gel food composition according to one embodiment contains 50 to 88% by mass of fats and oils based on the total mass of the gel food composition. If the fat and oil content is less than 50% by mass, the total calorie content of the food composition is low, and the amount of intake required for energy supply is increased, which places a burden on the diet. If the fat and oil content exceeds 88% by mass, the emulsified state becomes unstable, and separation of the fat and oil (oil separation) may occur even at room temperature, i.e., before freezing. The fat and oil content is preferably 70 to 88% by mass, more preferably 75 to 88% by mass. In such a case, the total calorie content of the food composition increases, and a greater energy supply effect can be obtained by ingesting a small amount.

The present invention is characterized in that the fats and oils blended in high amounts as described above have a solidification onset temperature of -17°C or higher. The inventors have found that a gel food composition blended with a high amount of a specific fat and oil with a solidification onset temperature of -17°C or higher exhibits little oil separation even when frozen and then thawed, and maintains the texture and flavor inherent to the composition before freezing.

The details of the mechanism by which the use of a specific fat with a solidification start temperature of -17°C or higher as a high content of fat can suppress oil separation and deterioration of texture and flavor when frozen in a gel food composition is thawed are unclear. It is believed that when a high content of fat is used, the amount of oil separated after thawing and the texture and flavor before freezing can be controlled depending on the solidification start temperature. For example, if the solidification start temperature of the fat used in a high content is -17°C or higher, the temperature at which fat crystals grow falls outside the range of freezing temperatures (e.g., -45°C or higher to -18°C or lower), so it is believed that this is because the growth of fat crystals is suppressed in the gel food composition and the fat can be maintained in an emulsified state.

Examples of fats and oils with a solidification start temperature of -17°C or higher include corn oil (-16.0°C), soybean oil (-13.9°C), cottonseed oil (-12.8°C), and rice oil (-9.0°C). Fats and oils with a solidification start temperature of -17°C or higher can be used alone or in combination. Fats and oils with a solidification start temperature lower than -17°C, such as olive oil (-17.7°C) and grape seed oil (-20.3°C), are not included in the fats and oils that can be used in the present invention by themselves. However, when the solidification start temperature of the fats and oils as a whole is -17°C or higher, it is also possible to include some fats and oils with a solidification start temperature lower than -17°C.

In one embodiment of the present invention, the proportion of fats and oils with a solidification onset temperature of -17°C or higher among all fats and oils (100% by mass) constituting the gel food composition is usually 90% by mass or higher, preferably 95% by mass or higher, more preferably 98% by mass or higher, and most preferably 100% by mass.

From the viewpoint of reducing the amount of separated oil after thawing, it is preferable that all fats and oils (100% by mass) having a solidification initiation temperature of -17°C or higher contain fats and oils having a solidification initiation temperature of -10°C or higher. Examples of fats and oils having a solidification initiation temperature of -10°C or higher include rice bran oil (-9.0°C). The fats and oils having a solidification initiation temperature of -10°C or higher can be used alone or in combination.
Fats and oils with a solidification initiation temperature lower than -10°C, such as cottonseed oil (-12.8°C), soybean oil (-13.9°C), corn oil (-16.0°C), olive oil (-17.7°C), and grape seed oil (-20.3°C), are not included in the "fats and oils with a solidification initiation temperature of -10°C or higher" referred to here. However, when the solidification initiation temperature of the entire fat or oil is -10°C or higher, the fat or oil may partially contain fat or oil with a solidification initiation temperature lower than -10°C.

In one embodiment of the present invention, the proportion of fats and oils with a solidification initiation temperature of -10°C or higher among all fats and oils (100% by mass) with a solidification initiation temperature of -17°C or higher is usually 90% by mass or higher, preferably 95% by mass or higher, more preferably 98% by mass or higher, and most preferably 100% by mass.

The gel food composition according to one embodiment preferably contains the oil in a dispersed state, and more preferably contains the oil in an emulsified state, which allows the flavor and physical properties of the oil to be uniformly imparted to the gel food composition.
In addition, an emulsified state of fats and oils means a state in which oil is dispersed as fine particles in an aqueous dispersion medium (O/W (oil-in-water) type emulsion), or a state in which water is dispersed as fine particles in an oil-based dispersion medium. A gel food composition according to one embodiment used in the production of a frozen product according to one embodiment of the present invention is an O/W (oil-in-water) type emulsion, and such a gel food composition can be obtained by the method described below.

(B) Water The gel food composition according to one embodiment contains 11 to 49% by mass of water based on the total mass of the gel food composition. If the water content is less than 11% by mass, a stable O/W (oil-in-water) emulsion of fats and oils may not be obtained, and if the water content exceeds 49% by mass of the composition, the amount of fats and oils contained will be low, resulting in insufficient calories per unit mass of the gel food composition. The water content is preferably 11 to 40% by mass, more preferably 12 to 30% by mass, and even more preferably 13 to 25% by mass.

(C) Emulsifier The emulsifier is used to emulsify and disperse fats and oils in water in an O/W (oil-in-water) form. The emulsifier is not particularly limited as long as it can emulsify fats and oils in an O/W (oil-in-water) form, and any emulsifier that can be used in the food industry can be appropriately selected and used. For example, emulsifiers include polyglycerin fatty acid esters, glycerin fatty acid esters, organic acid monoglycerides, propylene glycol fatty acid esters, sorbitan fatty acid esters, sucrose fatty acid esters, etc. Among these, polyglycerin fatty acid esters and organic acid monoglycerides are preferred. In particular, polyglycerin fatty acid esters are preferred. These emulsifiers can be used alone or in combination.

Examples of polyglycerol fatty acid esters include esters of polyglycerol having an average degree of polymerization of 2 or more, preferably 5 to 15, more preferably 5 to 10, and a fatty acid having 8 to 18 carbon atoms, such as caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, stearic acid, oleic acid, or linoleic acid. Preferred examples of polyglycerol fatty acid esters include decaglycerol monooleate, pentaglycerol monostearate, decaglycerol monostearate, decaglycerol monopalmitate, decaglycerol monomyristic acid, and decaglycerol monolaurate. The polyglycerol fatty acid esters can be used alone or in combination.
Examples of the organic acid monoglyceride include citric acid monoglyceride, acetic acid monoglyceride, diacetyltartaric acid monoglyceride, succinic acid monoglyceride, and lactic acid monoglyceride.

The content of the emulsifier is 0.05 to 5% by mass, preferably 0.1 to 3% by mass, and more preferably 0.3 to 1% by mass. By using the above emulsifier, the oil is homogeneously and stably emulsified into an O/W (oil-in-water) type, and the emulsification is stably maintained, while oxidation of the oil can be suppressed.

(D) Gelling Agent The gelling agent contains (d1) xanthan gum and (d2) locust bean gum. Such a gelling agent has an excellent thickening effect, and can gel even a composition containing a high proportion of fats and oils with a small amount of use, and can obtain a homogeneous gel-like material suitable for eating. The gelling agent may further contain (d3) guar gum, which can provide a higher thickening effect with a small amount of addition, stabilize the emulsion, and obtain a homogeneous gel-like material. That is, the gelling agent of one embodiment contains (d1) xanthan gum, (d2) locust bean gum, and (d3) guar gum.

The gelling agent may contain other polysaccharides in addition to the above components (d1) to (d3) as long as the effect of the present invention is not impaired. However, in order to achieve a high thickening effect with a low addition amount, it is preferable that the gelling agent contains only the above components (d1) and (d2) or only the above components (d1) to (d3) as thickening polysaccharides, that is, does not contain any other thickening polysaccharides other than the above components (d1) to (d3).

(d1) Xanthan gum is a water-soluble natural polysaccharide obtained by the extracellular production of starch made from corn or the like by a microorganism (Xanthomonas campestris). The primary structure has a main chain in which D-glucose is bonded by β-1,4 bonds, and a side chain consisting of D-mannose and D-glucuronic acid bonded to the anhydroglucose of the main chain. In the side chain, two molecules of D-mannose and D-glucuronic acid are bonded to every other D-glucose residue in the main chain. In addition, the D-mannose at the end of the side chain may be pyruvate, and the C-6 position of the D-mannose bonded to the main chain may be acetylated. Xanthan gums with molecular weights of about 2 million to 50 million are known, but in the present invention, any molecular weight can be used. Xanthan gum has a high viscosity, and exhibits a high viscosity especially in a low concentration range compared to other polysaccharides.
In the present invention, commercially available xanthan gum can also be used, such as Neosoft XR (manufactured by Taiyo Kagaku Co., Ltd.) and SATIAXANE CX90 (manufactured by Cargill).

(d2) Locust bean gum is a water-soluble polysaccharide obtained by separating and grinding the endosperm of the seeds (carob) of the carob tree (scientific name: Celatonia siliqua Linne), which mainly grows in the Mediterranean coastal region, and is composed of mannose in the main chain and galactose in the side chain. Galactose and mannose are present randomly in a ratio of about 1:4. Locust bean gum with a molecular weight of about 300,000 is known, but any molecular weight can be used in the present invention. A resilient gel-like material can be formed by using locust bean gum in combination with xanthan gum.
In the present invention, commercially available locust bean gum can also be used, such as CESALPINIA LBG LN-1/200 (manufactured by Tate & Lyle) and VISCOGUM BJ (manufactured by Cargill).

(d3) Guar gum is a mucilage contained in the endosperm of the seeds of the legume guar (scientific name: Cyamopsis tetragonoloba), and is composed of mannose in the main chain and galactose in the side chain. Galactose and mannose are present in a ratio of about 1:2. Guar gum with a molecular weight of about 200,000 to 300,000 is known, but decomposed low molecular weight products are also commercially available. In the present invention, any molecular weight can be used. When guar gum is used in combination with xanthan gum, the viscosity increases synergistically, and a high thickening effect can be obtained. In addition, guar gum contributes to the stabilization of O/W type (oil-in-water type) emulsions. When a gelling agent contains a certain amount of guar gum, a stable emulsion of oils and fats can be obtained, and a homogeneous gel-like material can be obtained.
In the present invention, commercially available guar gum can also be used. Examples of commercially available products include PROCOL U (manufactured by Habgen Guargums Limited) and VIDOGUM GHK 175 (manufactured by Unitech Foods Co., Ltd.).

The total content of the (d1) and (d2) components in the (D) component is preferably 70% by mass or more, more preferably 75% by mass or more, and particularly preferably 80% by mass or more. In such a case, a high thickening effect can be obtained with a small amount of addition, and a homogeneous gel-like material can be obtained. There is no particular upper limit to the total content of the (d1) and (d2) components in the (D) component, and it is 100% by mass.

In addition, it is preferable that the content of the (d1) component is equal to or greater than the content of the (d2) component, from the viewpoint of obtaining a higher thickening effect with a small added amount. More preferably, in order to obtain a gel-like substance that is homogeneous and has a gel strength that is easy to consume, the blending ratio of the (d1) component is in the range of 51 to 80 mass% of the total (100 mass%) of the (d1) and (d2) components.

When the (D) gelling agent contains (d3) guar gum, the mass ratio of the sum of (d1) xanthan gum and (d2) locust bean gum to the above (d3) guar gum is preferably in the range of 95:5 to 70:30, more preferably in the range of 95:5 to 75:25, and particularly preferably in the range of 95:5 to 80:20. This range provides an excellent thickening effect and is preferable in terms of emulsion stability and gel homogeneity.

A gel food composition according to one embodiment contains the gelling agent in an amount of 0.15 to 0.5% by mass, preferably 0.2 to 0.4% by mass, based on the total mass of the gel food composition.
In general, the thickening effect on low-viscosity substances depends on the amount of gelling agent added. In the past, gelling agents containing gelatin or polysaccharides as active ingredients had to be added in amounts of 3 to 10% by mass or more in order to impart high viscosity or promote gelation. In products containing a large amount of gelling agent, it was impossible to avoid unpleasant sensations due to the strange taste and odor derived from polysaccharides, which was a problem. In addition, the greater the amount of gelling agent added, the more restricted the amount of other ingredients (e.g., fats and oils and additives) that can be added. Therefore, in products containing such a large amount of gelling agent, it was difficult to add a high amount of fats and oils (e.g., 50% by mass or more, 65% by mass or more, 70% by mass or more, 75% by mass or more). The (D) gelling agent can provide an excellent thickening effect and promote gelation with a small amount of addition, so that the above problems can be solved.

The contents of components (B) and (D) preferably satisfy the following formula (1): By setting the ratio of gelling agent (D) to water (B) within a specific range, a high content of oils and fats can be stabilized with a small amount of water, and a homogeneous, cohesive gel suitable for consumption can be obtained.
0.7≦d/b×100≦2.5 (1)
In the above formula (1), b represents the content (% by mass) of the (B) component in 100% by mass of the composition, and d represents the content (% by mass) of the (D) component in 100% by mass of the composition.
More preferably, the following formula (1)′ is satisfied.
0.7≦d/b×100≦2.0 (1)'

In addition to the above components (d1) to (d3), the gelling agent may contain dextrin, oligosaccharides, sugar, glucose, etc., as necessary, for the purpose of improving dispersibility, within a range that does not impair the effects of the present invention.

The method for producing the gelling agent containing the (d1) component, the (d2) component, and optionally the (d3) component is not particularly limited. For example, the gelling agent may be prepared by mixing the (d1) component and the (d2) component in advance and then mixing the (d3) component as necessary, or by adding the (d1) to (d3) components all at once and mixing them, or by mixing the (d1) component and the (d3) component in advance and then mixing the (d2) component, or by mixing the (d2) component and the (d3) component in advance and then mixing the (d1) component.

(E) Other Components The gel food composition according to one embodiment may contain additives such as various nutritional supplements, sugars, sweeteners, flavorings, fragrances, antioxidants, preservatives, colorants, emulsifying aids, pH adjusters, organic acids, buffers, fruit juice, dairy products (yogurt, milk, fresh cream, skim milk powder, fermented milk, whey, etc.), eggs (including egg yolks and egg whites), etc., for the purpose of adjusting flavor and/or enhancing nutrition, etc., within a range that does not impair the effects of the present invention. These are not particularly limited as long as they are normally used in the food industry, and can be used in appropriate combinations.
Examples of nutritional supplements that can be used include amino acids, fat-soluble and water-soluble vitamins, minerals (including essential trace elements such as calcium, iron, zinc, and copper), and the like.
Examples of sweeteners include carbohydrates such as glucose, sucrose, and glucose-fructose liquid sugar, and artificial sweeteners such as saccharin, aspartame (registered trademark), acesulfame K (registered trademark), and sucralose (registered trademark).
As the flavoring agent, various natural and artificial flavoring agents used in the food industry can be appropriately used. As the fragrance agent, various natural and artificial flavoring agents used in the food industry can be appropriately used.
Examples of the antioxidant include tocopherol, tocopherol acetate, propyl gallate, ascorbyl stearate, glycine, sodium ascorbate, and sodium erythorbate.
Examples of preservatives include sodium citrate, methyl parahydroxybenzoate, and propyl parahydroxybenzoate.
Examples of emulsifying aids include concentrated glycerin and macrogol.
Examples of pH adjusters include citric acid, acetic acid, phosphoric acid, sodium hydrogen carbonate, sodium hydroxide, etc. The amount of pH adjuster added is not particularly limited as long as it does not impair the effects of the present invention, and is, for example, 0.2 to 1% by mass based on the total mass (100% by mass) of the gel food composition.
Examples of the organic acid include acetic acid, citric acid, malic acid, fumaric acid, tartaric acid, gluconic acid, adipic acid, succinic acid, and lactic acid.
It may also contain flavoring ingredients such as cocoa powder, coconut powder, green tea powder, vegetable puree, and fruit puree.

The gel food composition according to one embodiment further contains (e1) an organic acid in addition to the above components (A) to (D). The content of the organic acid is not particularly limited as long as it is within a range that does not impair the effects of the present invention, but for example, it is preferable that the organic acid is contained in an amount of 1 to 3 mass% (preferably 1 to 2 mass%) based on the total mass (100 mass%) of the gel food composition. Among them, it is preferable that the organic acid contains acetic acid. The organic acid may be added to the composition in the form of an aqueous solution by mixing it with water of the above component (B) in advance. In one embodiment, the content of the fat or oil of component (A) may be 50 to 88 mass% and the content of the organic acid (e1) may be 1 to 3 mass% based on the total mass (100 mass%) of the gel food composition. In one embodiment, the content of the fat or oil of component (A) may be 70 to 88 mass% and the content of the organic acid (e1) may be 1 to 2 mass% based on the total mass (100 mass%) of the gel food composition.

The gel food composition according to one embodiment is a homogeneous gel and is suitable for consumption. In this specification, "homogeneous gel" refers to a state in which a homogeneous emulsion of oil and water has gelled, and "heterogeneous gel" refers to a state in which an emulsion of water and some oil has gelled and the remaining oil has separated, or a state in which only the water has gelled and the oil has separated.

The calorie (energy content) of the gel food composition according to one embodiment is preferably 450 kcal/100g or more, more preferably 500 kcal/100g or more. From the viewpoint of taking in sufficient nutrition with a small meal, it is even more preferable that the calorie content is 600 kcal/100g or more. There is no particular upper limit for the calorie content, but from the viewpoint of ease of eating, it is preferably 850 kcal/100g or less, more preferably 800 kcal/100g or less. The calorie content is measured according to the modified Atwater method described in column 3 of Appendix 1 of the Nutrition Labeling Standards.

<Method of producing gel food composition>
The gel food composition according to one embodiment can be produced, for example, by mixing the components constituting the composition. The order and method of adding the components are not particularly limited.
For example, it can be produced by a method including the following steps 1 and 2, and, if necessary, step 3.
Step 1: Mixing (A) fat or oil, (B) water, (C) an emulsifier, and (E) other components as necessary to prepare an O/W type emulsion;
Step 2: mixing the O/W emulsion with a gelling agent (D);
Optional step 3: further mixing the oil or fat (A) into the above mixture.
The preferred embodiments of each of the components (A) to (E) are the same as those explained in the above <Gel food composition>.

In the manufacturing method of this embodiment, by using the gelling agent described above, it is possible to stabilize a high content of oil and fat with a small amount of water, thereby obtaining a homogeneous gel-like material.

Each step will be described below. The amount (parts by mass) of each of the components (A) to (D) added is based on the final mass (100 parts by mass) of the gel food composition, and the above steps produce a gel food composition (100 parts by mass) containing each of the components (A) to (D), and, if necessary, component (E).

(Step 1)
First, (A) fats and oils, (B) water, and (C) emulsifier are mixed to prepare an O/W type emulsion. The order of addition of components (A) to (C) is not particularly limited. Preferably, in terms of solubility, (C) emulsifier is added to (B) water in advance to dissolve it, and (A) fats and oils are added while stirring the resulting solution at 10 to 40°C using a stirring or mixing means at a rotation speed of about 500 to 1,000 rpm. The mixing method is also not particularly limited as long as it is a method that can obtain a homogeneous O/W type emulsion. For example, emulsification is performed by stirring at 10 to 40°C (preferably 15 to 30°C) using a stirring or mixing means at a rotation speed of about 500 to 1,000 rpm for a stirring time of about 5 to 60 minutes. The timing of addition of optional component (E) is also not particularly limited.

(A) The amount of fat or oil added may be the entire amount of fat or oil to be contained in the gel food composition (e.g., 50 to 88 parts by mass) added in step 1. Alternatively, a portion of fat or oil to be contained in the gel food composition (e.g., 10 to 50 parts by mass) may be added in step 1, and the remainder of the fat or oil may be further mixed in step 3.

The amounts of (B) water and (C) emulsifier to be added are determined according to the content of fats and oils, and may be any amount that can produce a stable O/W emulsion. Specifically, the amount of (B) water to be added is 11 to 49 parts by mass, preferably 11 to 40 parts by mass, more preferably 12 to 30 parts by mass, and even more preferably 13 to 25 parts by mass. The amount of (C) emulsifier to be added is 0.05 to 5 parts by mass, preferably 0.1 to 3 parts by mass, and more preferably 0.3 to 1 part by mass.

(Step 2)
Next, a gelling agent (D) is mixed with the O/W emulsion obtained in step 1. The addition of the gelling agent can further stabilize the O/W emulsion of fats and oils.
The amount of gelling agent to be added may be an amount that can obtain a homogeneous gel. Specifically, it is 0.15 to 0.5 parts by mass. If it exceeds 0.5 parts by mass, the amount of other components (e.g., fats and oils and additives) that can be blended is limited, making it difficult to incorporate a high amount of fats and oils, and is undesirable in terms of deterioration of workability due to increased viscosity. If it is less than 0.15 parts by mass, gelation may be insufficient. The amount of gelling agent to be added is preferably 0.15 to 0.5 parts by mass, more preferably 0.2 to 0.4 parts by mass, in terms of ensuring stable gelation and workability.
In a preferred embodiment, the relationship between the water (B) and the gelling agent (D) satisfies the above formula (1) (more preferably formula (1)'). By setting the ratio of the gelling agent (D) to the water (B) within a specific range, a high content of oils and fats can be stabilized with a small amount of water, and a homogeneous gel can be obtained.

After adding the gelling agent, the O/W emulsion can be stabilized by mixing. There are no particular limitations on the mixing method, but for example, the emulsion can be stabilized by stirring at 10 to 40°C (preferably 15 to 30°C) using a stirring or mixing means at a rotation speed of about 500 to 1,000 rpm for a stirring time of about 5 to 60 minutes. It is preferable to mix without causing foaming.

(Step 3)
Step 3 is an optional step. As described above, the remaining part of the (A) oil or fat may be further mixed with the mixed liquid obtained in step 2.
The amount of the additional fat (A) may be determined according to the desired fat content. Specifically, it is 10 to 75 parts by mass, preferably 20 to 70 parts by mass, and more preferably 30 to 60 parts by mass. In this way, the additional fat can be mixed with the stable O/W emulsion obtained in step 2 to obtain a stable gel-like material in which a high content of fat is uniformly dispersed. The additional fat is preferably added gradually while stirring the O/W emulsion in order to maintain the stability of the emulsified state. Stirring is preferably performed without causing foaming, and stirring is performed gradually (at a low speed) for about 5 to 30 minutes using a stirring or mixing means that provides gentle conditions, such as a spoon.

Next, the mixed liquid obtained in the above step 2 or step 3 is gelled. The method of gelling is not particularly limited, but an example thereof includes a method in which the mixed liquid obtained above is homogenized while being heated to a gelation onset temperature or higher, and then cooled as necessary.
The heating temperature is a high temperature equal to or higher than the gelation initiation temperature, for example, 85°C or higher, preferably 95°C or higher. There is no particular upper limit, but it is usually 100°C or lower to prevent the emulsified state from collapsing due to high temperatures. The heating time is, for example, 1 to 60 minutes. There is no particular limit to the cooling temperature when cooling, but it is room temperature, preferably 10°C or lower. The viscosity decreases by heating, but gelation occurs by cooling. In particular, a gel-like material with an improved degree of gelation can be obtained by heating to 85°C or higher and then cooling again to 10°C or lower.

In order to prevent oxidation of the oil or fat, at least one of the above steps 1 to 3 may be carried out, for example, under a nitrogen atmosphere.
According to the above method, it is possible to obtain a homogeneous gel containing a high content of fats and oils with a small amount of gelling agent.

The gel food composition according to one embodiment may be subjected to a pH adjustment treatment and/or a heat sterilization treatment in order to prevent deterioration of the quality such as texture, physical properties, etc. Such a gel food composition can be suitably used as a food composition to be stored at room temperature.
The pH of the gel food composition according to one embodiment is, for example, 4.5 to 8. When the pH is within this range, postprandial discomfort can be suppressed even if the medium-chain fatty acid content is high.

<Food>
The gel food composition according to one embodiment is in a gelled state (jelly-like or jam-like) from a solid to a semi-solid state. In this specification, gel-like means a physical property that has viscosity and a three-dimensional structure (a state in which polymer chains form a three-dimensional network structure and water is immobilized (fixed)) like jelly or jam, and has poor fluidity.
The gel food composition according to one embodiment can be directly consumed as a gel food. The gel food composition according to one embodiment is in a gel form (jelly or jam form) and can be comfortably consumed despite its high fat and oil content. Examples of gel foods include jelly foods, jelly drinks, gummies, Bavarian cream, puddings, mousses, jams, nutritional supplements, liquid foods, etc.

The food may also be a food containing the gel food composition according to one embodiment. For example, the gel food composition may be mixed with other food ingredients to produce beverages such as yogurt, coffee, black tea, green tea, cocoa, sweet red bean soup, juice, soy milk, raw milk, processed milk, lactic acid bacteria beverages, calcium-fortified beverages, and beverages containing dietary fiber; dairy products such as coffee whitener, whipped cream, custard cream, and soft serve ice cream; liquid dishes such as bread, soup, stew, sauce, dressing, mustard paste, and wasabi paste; seasonings; processed fruit products such as fruit sauces and fruit preparations; liquid foods; gel foods such as jellies and puddings; liquid or paste-like supplements; and liquid or paste-like pet foods.

The gel food composition according to one embodiment or a food containing the same contains a high proportion of fats and oils, and therefore has a large calorific value per unit mass, and can provide sufficient energy by eating a small amount. Therefore, the gel food composition according to one embodiment or a food containing the same can be used to provide energy to patients who need care or those who have a poor appetite and are in a state of malnutrition, to recover from a state of malnutrition, and to enhance nutrition.
In addition, the viscosity and shape of the gel food composition according to one embodiment or a food containing the same may be adjusted (e.g., plate or stick shape) so that it passes smoothly through the pharynx and is easy to swallow, and may be used to provide energy to people with difficulty swallowing.
The gel food composition according to one embodiment or a food containing the same can be used for consumption by healthy mammals, including humans. The gel food composition according to one embodiment or a food containing the same can be suitably used to provide an energy source in a situation where a large amount of rapid energy supply is required. The gel food composition according to one embodiment or a food containing the same can be a functional food.

One embodiment relates to a method of providing energy to a subject in need thereof, the method comprising ingesting a food comprising the gel food composition. As used herein, the term "subject" refers to an animal. For example, the food of the embodiment can be fed to a mammal. Mammals (subjects) that can be fed include, but are not limited to, humans, livestock such as cows, horses, sheep, and goats, pets such as dogs and cats, and laboratory animals such as mice, rats, guinea pigs, and rabbits. In one embodiment, the subject can be a healthy mammal, including a human. In one embodiment, the subject can be a healthy human. In one embodiment, the subject can be a person in need of care or a patient with poor appetite who is in a state of malnutrition.

<Method of producing frozen products>
The frozen product according to one embodiment can be produced by freezing the gel food composition according to one embodiment or a food containing the gel food composition. In the freezing step according to one embodiment, it is preferable to blow cold air at a low temperature (for example, −45° C. or higher and −18° C. or lower; the same applies below) onto the gel food composition or food containing the gel food composition (hereinafter sometimes simply referred to as “frozen object”), which is the object to be frozen, at room temperature (usually about 10 to 30° C.), or to place the object to be frozen in a low-temperature environment to freeze it. If the freezing temperature (the temperature of the cold air blown onto the object to be frozen, or the temperature of the environment in which the object to be frozen is placed) is too low (for example, lower than −45° C.), depending on the type of fat or oil, the freezing temperature is likely to be a temperature at which the growth of fat and oil crystals is likely to progress, and in that case, the emulsion is destroyed, so that the oil separation rate when the frozen product is returned to room temperature (after thawing) after freezing exceeds, for example, 15%, and as a result, the texture and flavor inherent to the composition before freezing or the food containing the composition may be impaired. Conversely, if the freezing temperature is too high (for example, above −18° C.), the growth of ice crystals will be facilitated, which may destroy the gel structure or may not achieve the purpose of freezing (to extend shelf life). The freezing temperature is preferably −25° C. or lower, more preferably −28° C. or lower.
As the freezing method, either slow freezing or quick freezing can be adopted, but quick freezing is preferred. Quick freezing literally means quickly freezing the object to be frozen. Specifically, for example, the object to be frozen can be frozen in as short a time as possible (about 30 minutes to 1 hour). By performing quick freezing, in addition to being able to improve the productivity of the frozen product, it is possible to suppress the degree of growth of ice crystals in the aqueous phase of the object to be cooled and of fat and oil crystals in the oil phase (high content), and as a result, it is possible to expect an improvement in the oil separation resistance after thawing. In addition, when performing quick freezing, performing it at a lower temperature (for example, −40°C rather than −23°C) can contribute to improving the oil separation resistance after thawing.

The freezing period (time) varies depending on the fat and oil concentration in the gel food composition and the freezing temperature, but can be, for example, 10 to 100 hours, preferably 10 to 84 hours. Even if the freezing temperature is appropriate, if the freezing period is too short, it may cause the inconvenience (mentioned above) that occurs when the freezing temperature is too high. Also, even if the freezing temperature is appropriate, if the freezing period is too long, it may cause the inconvenience (mentioned above) that occurs when the freezing temperature is too low. The freezing period referred to here does not only mean the period of freezing conditions, but also means the storage period until thawing (use). Also, the freezing period referred to here means the storage period when the frozen product is stored for a long period of time, such as about one year, in an environment (for example, around -18°C) slightly higher than the freezing temperature (mentioned above) in one embodiment.

<Thawing frozen foods>
In one embodiment, methods for thawing frozen products include natural thawing by leaving the product at room temperature, thawing in a refrigerator by placing the product overnight or overnight, and thawing the product under running water such as tap water at room temperature.

The present invention will be described in more detail with reference to the following experimental examples (including working examples and comparative examples), but the present invention is not limited to these examples. In the experimental examples, unless otherwise specified, "%" and "parts" refer to "% by mass" and "parts by mass" based on a mass basis. In the following experimental examples and production examples, "room temperature" generally refers to approximately 10 to 30°C.

1. [Materials used]
<Component (A): Oil and fat>
A1: -17.7°C olive oil (constituent fatty acids: palmitic acid (16:0), palmitoleic acid (16:1), stearic acid (18:0), oleic acid (18:1), linoleic acid (18:2), α-linolenic acid (18:3), arachidic acid (20:0), eicosenoic acid (20:1)), product name: Nisshin Light and Smooth Olive Oil (manufactured by Nisshin Oillio Group Co., Ltd., energy per gram is 9 kcal)
A2: -16.0°C corn oil (constituent fatty acids: palmitic acid, palmitoleic acid, stearic acid, oleic acid, linoleic acid, α-linolenic acid, arachidic acid, eicosenoic acid), product name: Germ Blessing Corn Oil (manufactured by J Oil Mills Co., Ltd., energy per gram is 9 kcal)
A3: -13.9°C soybean oil (constituent fatty acids: palmitic acid, stearic acid, oleic acid, linoleic acid, α-linolenic acid, arachidic acid, eicosenoic acid, behenic acid (22:0)), product name: Rich and savory soybean oil (manufactured by J Oil Mills Co., Ltd., energy per gram is 9 kcal)
A4: -12.8°C cottonseed oil (constituent fatty acids: myristic acid (14:0), palmitic acid, palmitoleic acid, stearic acid, oleic acid, linoleic acid, α-linolenic acid, nonadecenoic acid (19:1), arachidic acid, eicosenoic acid, behenic acid), product name: Nisshin Cottonseed Oil (manufactured by Nisshin Oillio Group, Inc., energy per gram is 9 kcal)
A5: -9.0°C rice oil (constituent fatty acids: myristic acid, palmitic acid, palmitoleic acid, stearic acid, oleic acid, linoleic acid, α-linolenic acid, arachidic acid, eicosenoic acid, behenic acid, lignoceric acid (24:0)), product name: Healthy Rice Oil (manufactured by J Oil Mills Co., Ltd., energy per gram is 9 kcal)

<Component (B): Water>
・B1: Ion-exchanged water

<Component (C): Emulsifier>
C1: Polyglycerol fatty acid ester (decaglycerol monostearate), product name: Sunsoft Q-18SW (manufactured by Taiyo Kagaku Co., Ltd.)

<Component (D): Gelling Agent>
d1: Xanthan gum, product name: Neosoft XR (manufactured by Taiyo Kagaku Co., Ltd.)
d2: Locust bean gum, product name: CESALPINIA L.B.G LN-1/200 (manufactured by Tate & Lyle)

2. [Jelly composition]
<Manufacturing>
The jelly compositions of each experimental example were prepared by the following method.
(1) (B) Water and (C) an emulsifier were placed in a plastic container, and the container was heated to about 60° C. while being stirred and dissolved using a stirrer (Three-One Motor, manufactured by Shinto Scientific Co., Ltd.) to obtain a 10% emulsifier solution.
(2) Ion-exchanged water was added to the 10% emulsifier solution, and the mixture was stirred at 1,300 rpm for 5 minutes using a Three-One motor.
(3) After the addition of ion-exchanged water and stirring were completed, the warmed oil or fat (A) shown in Table 1 was gradually added while stirring.
(4) After the addition of the oil and fat was completed, the mixture was stirred for 5 minutes at 1,300 rpm using a Three-One motor to obtain an O/W type emulsion.
(5) To the O/W type emulsion, (D) a gelling agent prepared by previously mixing the components in the proportions shown in Table 1 was added, and the mixture was stirred at 1,300 rpm for 5 minutes using a Three-One motor.
(6) After the addition of the gelling agent and stirring were completed, the mixture was heated in a water bath at 95°C for 7.5 minutes.
(7) The obtained liquid was poured into two cups (120 ml capacity) at 70 g each, and then
(8) The mixture was cooled to below 10°C to remove the heat, completing the jelly composition.
The steps (2) to (5) were carried out in a water bath at 51°C.

<Evaluation 1>
The jelly compositions obtained in each experimental example were evaluated for gel formation (stability), emulsification degree, and gelation degree.

1-1. Gel formation (stability)
The state of the gel was visually inspected during and after the production of the jelly composition, and evaluated according to the following evaluation criteria.
<Evaluation criteria>
A: A homogeneous gel was formed.
×: The components separated during production and did not form a homogeneous gel.

1-2. Emulsification degree The emulsification degree of the jelly composition was visually confirmed during and after the production, and evaluated according to the following evaluation criteria.
<Evaluation criteria>
4: Emulsified.
3: Oil droplets are visible.
2: The oil droplets are large and translucent.
1: Separated and not mixed at all.

1-3. Degree of gelation The degree of gelation of the jelly composition was visually observed during and after production, and evaluated according to the following evaluation criteria.
<Evaluation criteria>
◯: When taken out of the plastic container, the product was solid and had no fluidity.
△: When taken out of the plastic container, there is no fluidity but it spreads slightly.
×: Not solidified, fluid.

3. [Frozen jelly composition]
<Manufacturing>
The jelly compositions obtained in each experimental example were frozen at the temperatures (-50°C, -40°C, -23°C) shown in Table 1. By storing them frozen at each temperature for each period (12 hours, 72 hours, 216 hours) shown in Table 1, multiple frozen jelly compositions were obtained for each experimental example.
Freezing to −50° C. was performed using a low-temperature thermostatic bath. Freezing to −40° C. was performed by rapid freezing using a rapid freezer (small blast chiller, DBC-050, manufactured by Yamato Reiki Kogyo Co., Ltd.). Freezing to −23° C. was performed by slow freezing using the freezer compartment of a household refrigerator.

<Evaluation 2>
The frozen jelly compositions obtained in each experimental example were left to stand in a thermostatic chamber at 25°C for one day and then allowed to thaw naturally. The thawed jelly compositions were evaluated for oil separation resistance (cold thawing stability), texture and flavor.

2-1. Oil-separation resistance After thawing, the weight of the container containing the jelly composition was measured and recorded as "total weight (g)". After thawing, the jelly composition was removed from the container, and the entire thawed jelly composition was placed on a stainless steel sieve and left to stand for 1 minute to separate the oil-separated portion from the gel portion. The weight of the oil-separated portion that passed through the meshes of the sieve was measured and recorded as "oil-separated portion weight (g)". Using the measured values of each experimental example, the oil-separation rate (%) was calculated according to the following formula and evaluated according to the following criteria.
[Formula]
Oil separation rate (%) = (Oil separation part weight (g) / (total amount (g) - container weight (g))) x 100
<Evaluation criteria>
◎◎: Oil separation rate is 1% or less ◎: Oil separation rate is more than 1% and less than 5% ○: Oil separation rate is more than 5% and less than 15% ×: Oil separation rate is more than 15% and less than 30% ××: Oil separation rate is more than 30%

The texture and flavor of the thawed jelly composition were evaluated by 10 trained panelists (5 men and 5 women) who ate the thawed jelly composition according to the following criteria. The evaluation was based on the average of the evaluations by the 10 panelists.
<Evaluation criteria>
⊚: No difference in texture or flavor is observed compared to the jelly composition before freezing (same before and after thawing).
Good: There is a slight difference in texture and flavor compared to the jelly composition before freezing.
×: Compared to the jelly composition before freezing, there is a strong difference in texture and flavor, making one hesitant to eat it.

The composition of the jelly composition and the evaluation results are shown in Table 1. In Table 1, the values of components (A), (B), (C), and (D) represent parts by mass based on the total of the jelly composition (100 parts by mass), and the freezing conditions in the Evaluation 2 column represent the freezing conditions of the frozen jelly composition, which is the precursor of the thawed jelly composition evaluated.

Figures 1 and 2 show photographs of the thawed jelly compositions obtained in Experimental Example 5 (freezing conditions: -23°C, 12 h) and Experimental Example 1 (freezing conditions: the same as Experimental Example 5). It is confirmed that the thawed jelly composition of Experimental Example 5 (corresponding to the Example) shown in Figure 1 is composed entirely of a gel consisting of a homogeneous emulsion of oil and water. On the other hand, the thawed jelly composition of Experimental Example 1 (corresponding to the Comparative Example) has a separated layer of oil at the top (transparent part in the photograph), and it is confirmed that the water and some of the oil have gelled, and the remaining oil has separated.

From Table 1 and Figures 1 and 2 above, it is confirmed that when fats and oils with a solidification onset temperature of -17°C or higher were used as the fats and oils blended at a high content (Experimental Examples 2 to 5), jellies with excellent cold-thaw stability were obtained compared to the case where fats and oils with a solidification onset temperature lower than -17°C were used (Experimental Example 1).
The reason for the decrease in the cold-thawing stability of the thawed jelly composition of Experimental Example 1 (corresponding to the comparative example) is believed to be the growth of fat crystals due to slow freezing (oil droplets coalescing, destroying emulsion). Note that the cold-thawing stability of the jelly composition before freezing (Experimental Example 1) using fats and oils whose solidification onset temperature is lower than -17°C is not improved even if it is frozen at any of the freezing temperatures (-23°C, -40°C, -50°C), because these freezing temperatures are temperatures at which fat and oil crystals grow (oil droplets coalescing, destroying emulsion).

According to Table 1, for a single freezing time, the cold-thawing stability (resistance to oil separation) tends to improve as the freezing temperature is lowered. Referring to the column for Experimental Example 4, the cold-thawing stability is marked as × when the freezing temperature is −23° C., as ○ when it is −40° C., and as ◎ when it is −50° C., and improves as the freezing temperature is lowered. Experimental Examples 2 and 5 also show a similar tendency. Experimental Example 3 is considered to be an exception.
Referring to the column for Experimental Example 5, there is no difference in cold-thaw stability (◎◎, ◎◎, ◎◎) at each freezing temperature (-23°C, -40°C, -50°C) for the same freezing time of 12 hours. On the other hand, at each freezing temperature, i.e., at a single freezing temperature, there is a tendency for cold-thaw stability to deteriorate as the freezing time is increased. For example, looking at Experimental Example 5, when the freezing temperature is -23°C, the cold-thaw stability, which was ◎◎ after 12 hours of freezing, deteriorates to ◯ when the time is extended to 72 hours, and to × at 216 hours. At -40°C, the cold-thaw stability, which was ◎◎ after 12 hours of freezing, deteriorates to ◎ after 72 hours. The same is true for Experimental Examples 2 to 4.
The longer the freezing time, the greater the chance of exposure to low temperatures. All of the fats and oils used in the experiment have a lower solidification temperature than water, so exposure to low temperatures for an extended period of time causes the growth of fat and oil crystals in the frozen object to progress, destroying the emulsion. We believe this is the reason why, when the freezing temperature is constant, the cold-thaw stability deteriorates as the freezing time increases.

Claims (5)

A frozen product obtained by freezing a food composition that is a gel at room temperature,
The food composition comprises the following ingredients:
(A) Fats and oils 50-88% by mass;
(B) Water 11-49% by mass;
(C) 0.05 to 5% by weight of an emulsifier; and (D) 0.15 to 0.5% by weight of a gelling agent;
Including,
the (D) gelling agent contains (d1) xanthan gum and (d2) locust bean gum, and the total content of the (d1) component and the (d2) component in the (D) component is 70% by mass or more;
A frozen product comprising 100% by mass of a fat or oil having a solidification initiation temperature of -17°C or higher and -9°C or lower, based on 100% by mass of the total (A) component, and the fat or oil being at least one selected from the group consisting of corn oil, cottonseed oil, and rice oil . When fats and oils whose solidification temperature is between -17°C and -9°C are considered specific fats and oils,
The frozen product according to claim 1, wherein 100% by mass of all specific fats and oils contains 100 % by mass of fats and oils having a solidification initiation temperature of -10 ° C. or higher. A frozen product obtained by freezing a food containing a food composition that is in a gel state at room temperature before freezing the frozen product according to claim 1 or 2. A method for producing a frozen product according to any one of claims 1 to 3,
The method for producing a frozen product comprises, when a food composition that is a gel at room temperature or a food containing the composition is to be frozen, blowing cold air of -45°C or higher and -18°C or lower onto the food composition to freeze it, or placing the food composition in an environment of -45°C or higher and -18°C or lower to freeze it. The method for producing frozen products according to claim 4, wherein the freezing period is from 10 hours to 100 hours.