JP7148256B2 - food - Google Patents

Description

The present invention relates to foods that are jelly-like under freezing at -20°C.

2. Description of the Related Art Conventionally, foods (jelly beverages) filled in pouch containers with spouts have been widely distributed (Patent Documents 1 to 5). In addition, research and development have also been made on freezing food stuffed in a pouch container with a spout (Patent Document 1, Patent Document 4, Patent Document 5).

For example, Patent Literature 1 discloses a food that is packed in a pouch container with a drinking spout, frozen in a freezer, and thawed appropriately before drinking.

Patent Document 6 discloses that granular jelly is contained in frozen dessert dough (skimmed milk powder, fresh cream, milk, etc.) containing calcium, so that unfrozen granular jelly can be obtained even under freezing at -15 ° C. or lower. It is disclosed to retain the elasticity of jelly.

Moreover, Patent Document 7 discloses bar ice having a jelly texture when frozen.

JP-A-2002-27917 JP 2010-259335 A JP 2010-17163 A Patent No. 4339391 JP-A-2002-272431 JP 2014-54213 A JP 2016-158512 A

The foods described in Patent Document 1, Patent Document 4, and Patent Document 5 described above had a sherbet-like texture in a frozen state.

In addition, while various foods packed in pouch containers with spouts have been proposed, there has been a demand for further development of foods with new palatability.

An object of the present invention, which has been made in view of the above circumstances, is to provide a food product with a palatability that has never existed before.
In particular, the object of the present invention is to provide a food or frozen food that has a good jelly texture when taken out of a freezer (-18 to -20°C) and eaten.
In a preferred embodiment of the present invention, the food is packed in a pouch container with a drinking spout, and is taken out of a freezer (-18 to -20°C) and held or pushed by hand to drink. To provide food or frozen food that can be eaten by simply discharging the food from the mouth.

As a result of intensive research by the present inventors, food containing glucomannan and carrageenan, further, by adding specific polysaccharides and alcohol, is jelly-like under freezing at -20 ° C. It has been found that a food having a good jelly texture can be produced when taken out of the freezer and eaten.

That is, the present invention for solving the above problems is a food containing glucomannan and carrageenan, and further one or more selected from xanthan gum, locust bean gum, native gellan gum, tamarind gum, guar gum, agar, gellan gum, and pectin It is characterized by containing two or more kinds of polysaccharides and alcohol, and being in the form of jelly under freezing at -20°C.
The food of the present invention is jelly-like when frozen at −20° C., and the jelly texture can be enjoyed even when eaten under freezing.

Moreover, in a preferred form of the food of the present invention, it remains in a jelly state even after freezing and thawing (hereinafter also referred to as having freeze resistance). Therefore, the food of the present invention can enjoy the jelly texture even when it is frozen or thawed.

In a preferred form of the present invention, the food is packed in a spout-equipped pouch container.
The food in such a form can be easily eaten after being taken out of the freezer, just like drinking from the mouthpiece.

Also, in a preferred form of the invention, the alcohol is ethanol.
By using ethanol as the alcohol, it is possible to obtain a good jelly texture under freezing at -20°C. In addition, since a small amount of ethanol has the effect of improving the texture of the jelly, the effect on the flavor can be reduced.

Moreover, when the alcohol is ethanol, the alcohol concentration of the food is preferably 1.3% by mass or less.
Foods with an alcohol concentration of 1.3% mass or less have moderate gel strength under freezing at -20°C. Therefore, particularly in the form of filling the pouch container with a spout, the food can be easily discharged from the spout by gripping or pushing the container with a hand.

Also, in a preferred embodiment of the present invention, the food has an alcohol concentration of 0.2% by mass or more.
Foods with an alcohol concentration of 0.2% by mass or more have an appropriate gel strength when frozen at -20°C. Therefore, in particular, in the form of being filled in the aforementioned pouch container with a spout, the jelly has a good texture even when a shearing force is applied to the food when it is ejected from the spout.

A preferred embodiment of the present invention is characterized in that the food has a Brix value of 25 or more.
Foods with a Brix value of 25 or more have moderate gel strength when frozen at -20°C. Therefore, in particular, in the form of being filled in a pouch container with a drinking spout as described above, when discharged from the drinking spout, even when a shearing force is applied during discharge, the jelly has a good texture.

In addition, the present invention for solving the above problems is a frozen food containing glucomannan and carrageenan, and further 1 selected from xanthan gum, locust bean gum, native gellan gum, tamarind gum, guar gum, agar, gellan gum, and pectin It is characterized by containing a seed or two or more polysaccharides and an alcohol.
The frozen food of the present invention is jelly-like when frozen at −20° C., and a good jelly texture can be enjoyed under freezing.

According to the present invention, it is possible to provide food or frozen food that is jelly-like when frozen in the temperature range in the freezer and has a good jelly texture even when eaten immediately after being taken out of the freezer.
Further, according to a preferred embodiment of the present invention, it is possible to provide food or frozen food packed in a pouch container with a drinking spout, which has unique palatability.

BEST MODE FOR CARRYING OUT THE INVENTION Embodiments of the present invention will be described below for understanding of the present invention. It should be noted that the following embodiment is an example that embodies the present invention, and can be appropriately modified within the scope described in the claims.

The food of the present invention is mainly composed of a structure in which water is retained in a network of polymer raw materials containing polysaccharides, gelatin, etc., and has elasticity and shape retention as a whole.
"Jelly" refers to a state in which the food has elasticity and shape retention.
Being "jelly-like" can be evaluated by the fact that when the food is scooped up with a spoon, it does not disintegrate and has sharp corners.
A jelly-like food has a texture (referred to herein as a “jelly texture”, etc.) that, when it is put in the mouth and chewed, it collapses with a feeling of elasticity.
In addition, “under freezing at −20° C.” refers to a state in which the food is stored in a freezer in an atmosphere of −20° C. for a certain period of time (for example, 24 hours or more) and sufficiently cooled.
In the present invention, if the food is jelly-like when evaluated immediately after being taken out from the freezer to room temperature (25 ° C.) (within 3 minutes), it is "jelly-like under freezing at -20 ° C." can be evaluated.

Preferred forms of the food of the present invention are described below.

The packaging form of the food of the present invention is not particularly limited, and may be in the form of being filled in a plastic cup or the like, but preferably in the form of being filled in a pouch container with a spout.
Since it is packed in a pouch container with a spout, it is possible to grasp or push the jelly from the outside of the container by hand without any special thawing operation, and then pour the jelly out of the spout. Food can be discharged and eaten as if it were drunk. Such a form of food is generally called a jelly drink or the like.

Here, as a pouch container with a spout, for example, a bag-shaped container made of a flexible sheet obtained by laminating a plastic film and a metal foil and provided with a straw can be mentioned. (See Japanese Patent No. 3663084, Japanese Patent No. 3477396, Japanese Patent No. 3659775). Alternatively, the mouthpiece of the pouch container with a mouthpiece and the food storage portion may be integrally molded in a bag-like container made of a flexible sheet obtained by laminating a plastic film and a metal foil. Moreover, the spout portion may be provided only in the upper portion of the pouch container, or may extend into the inside of the pouch. Furthermore, even if there is no spout part (straw part), the tip part of the pouch container has a narrowed shape, and it may be a container that replaces the straw (Orihiro Co., Ltd. "T Pouch" etc.) ( Example: Patent 4988882).
Here, the presence or absence and shape of the straw part provided in the pouch container with a spout affects the texture of the food after extrusion. Therefore, it is possible to appropriately select the presence or absence and the shape of the straw portion provided in the spout pouch container according to the desired texture of the extruded food. It should be noted that if the straw portion is intruded into the pouch container, the extruded food tends to collapse.

Preferred forms of each component contained in the food of the present invention are described below.
The food of the present invention contains glucomannan and carrageenan, and further includes one or more polysaccharides selected from xanthan gum, locust bean gum, native gellan gum, tamarind gum, guar gum, agar, gellan gum, and pectin, and alcohol. including.
In addition, in the description of the content (concentration) of each component in this specification, unless otherwise specified, the term "whole food" refers to the entire edible portion contained in the container, and does not include the container.

The content of glucomannan in the food is preferably 0.01% by mass or more, more preferably 0.05% by mass or more, based on the total amount of the food.
When the content of glucomannan is at least the lower limit, the texture of the jelly is good even when frozen at -20°C.

In addition, the content of glucomannan in the food is preferably 0.3% by mass or less, more preferably 0.2% by mass or less, still more preferably 0.1% by mass or less, and particularly preferably 0.09% by mass of the whole food. % or less.
When the content of glucomannan is below the upper limit, it exhibits appropriate strength under freezing at −20° C., and is particularly excellent in dischargeability when filled into a pouch container with a spout.

In addition, the content of carrageenan is preferably 0.01% by mass or more, more preferably 0.05% by mass or more, of the whole food.
When the carrageenan content is at least the lower limit, the jelly has a good texture when frozen at -20°C.

The content of carrageenan is preferably 0.3% by mass or less, more preferably 0.2% by mass or less, still more preferably 0.1% by mass or less, based on the total food.
When the content of carrageenan is below the upper limit, it exhibits appropriate strength under freezing at −20° C., and is particularly excellent in dischargeability when filled into a pouch container with a spout.

In addition, the total content of glucomannan and carrageenan is preferably 0.5% by mass or less, more preferably 0.3% by mass or less, and even more preferably 0.25% by mass or less of the whole food.
When the total content of glucomannan and carrageenan is below the upper limit, it exhibits appropriate strength under freezing at −20° C., and is particularly excellent in dischargeability when filled in a pouch container with a spout.
In addition, the total content of glucomannan and carrageenan is preferably 0.05% by mass or more, more preferably 0.1% by mass or more, and still more preferably 0.13% by mass or more of the whole food.
When the content of carrageenan is below the upper limit, it exhibits appropriate strength under freezing at −20° C., and is particularly excellent in dischargeability when filled into a pouch container with a spout.

Also, the content ratio of glucomannan and carrageenan is preferably in the range of 1:0.5 to 1:2, more preferably 1:0.7 to 1:1.3.
Foods in which the ratio of the glucomannan content and the carrageenan content is within the above range has a good jelly texture when frozen at -20°C.

Preferred forms of polysaccharides other than glucomannan and carrageenan (hereinafter also referred to as third polysaccharides) contained in the food of the present invention are described below.

The third polysaccharide contained in the food of the present invention is one or more polysaccharides selected from xanthan gum, locust bean gum, native gellan gum, tamarind gum, guar gum, agar, gellan gum, and pectin.
A food containing the above polysaccharide as the third polysaccharide has a jelly texture when frozen at -20°C. Moreover, since it can be made into moderate jelly strength, especially in the form filled into the pouch container with a spout, it is excellent in dischargeability.
Furthermore, by combining glucomannan and carrageenan with the above-mentioned third polysaccharide, in addition to having a jelly texture under freezing at -20 ° C., the jelly can be obtained even after the food is placed at room temperature from the frozen state and thawed. It has texture. Therefore, especially in the form of filling a spout pouch container, when the container is taken out of the freezer and eaten while grasping or pushing the container with a hand, even if it is gradually thawed, the jelly texture is maintained from the beginning to the end. can enjoy.

Among them, the third polysaccharide is preferably xanthan gum and/or gellan gum. When the food containing xanthan gum and/or gellan gum as the third polysaccharide is discharged from the mouthpiece in the form of being filled in the pouch container with the mouthpiece described above, a shearing force is applied to the food at the time of ejection. Even in the case, it has a good jelly texture.

Here, the content of the third polysaccharide is preferably 0.001% by mass or more, more preferably 0.005% by mass or more, more preferably 0.01% by mass or more, still more preferably 0.01% by mass or more, more preferably 0.005% by mass or more, more preferably 0.01% by mass or more, more preferably 0.01% by mass or more, more preferably 0.005% by mass or more, more preferably 0.01% by mass or more, more preferably 0.01% by mass or more, of the whole food. 02% by mass or more.
When the content of the third polysaccharide is equal to or higher than the lower limit, the jelly has a good texture when frozen at -20°C.

In addition, the content of the third polysaccharide is preferably 3% by mass or less, more preferably 1% by mass or less, more preferably 0.5% by mass or less, still more preferably 0.3% by mass or less, of the whole food, It is particularly preferably 0.2% by mass or less, and more preferably 0.1% by mass or less.
When the content of the third polysaccharide is equal to or less than the upper limit, it exhibits appropriate strength under freezing at −20° C., and is particularly excellent in dischargeability when filled into a pouch container with a spout.

When the third polysaccharide is xanthan gum, the content of xanthan gum in the whole food is preferably 0.001% by mass or more, more preferably 0.005% by mass or more, more preferably 0.01% by mass or more, It is particularly preferably 0.02% by mass or more, and more preferably 0.04% by mass or more.

In addition, when the third polysaccharide is xanthan gum, the content of xanthan gum in the whole food is preferably 3% by mass or less, more preferably 1% by mass or less, more preferably 0.5% by mass or less, and even more preferably is 0.3% by mass or less, particularly preferably 0.15% by mass or less, and most preferably 0.1% by mass or less.

When the third polysaccharide is gellan gum, the gellan gum content of the whole food is preferably 0.001% by mass or more, more preferably 0.005% by mass or more, more preferably 0.01% by mass or more, Particularly preferably, it is 0.1% by mass or more.

Also, when the third polysaccharide is gellan gum, the content of gellan gum in the whole food is preferably 5% by mass or less, more preferably 3% by mass or less, even more preferably 1% by mass or less, and particularly preferably 0% by mass. .5% by mass or less.

When the third polysaccharide is locust bean gum, the content of locust bean gum in the whole food is preferably 0.001% by mass or more, more preferably 0.005% by mass or more, and still more preferably 0.01% by mass. It is at least 0.04% by mass, particularly preferably at least 0.04% by mass.

In addition, when the third polysaccharide is locust bean gum, the content of locust bean gum is preferably 5% by mass or less, more preferably 3% by mass or less, further preferably 1% by mass or less, of the whole food, It is particularly preferably 0.3% by mass or less, and more preferably 0.1% by mass or less.

When the third polysaccharide is native gellan gum, the native gellan gum content is preferably 0.0001% by mass or more, more preferably 0.0005% by mass or more, more preferably 0.001% by mass of the whole food. More preferably, it is 0.005% by mass or more.

In addition, when the third polysaccharide is native gellan gum, the content of native gellan gum in the whole food is preferably 3% by mass or less, more preferably 1% by mass or less, further preferably 0.5% by mass or less, It is particularly preferably 0.1% by mass or less, and more preferably 0.05% by mass or less.

When the third polysaccharide is tamarind gum, the content of tamarind gum is preferably 0.001% by mass or more, more preferably 0.005% by mass or more, more preferably 0.01% by mass of the whole food. More preferably, it is 0.1% by mass or more.

In addition, when the third polysaccharide is tamarind gum, the content of tamarind gum is preferably 10% by mass or less, more preferably 5% by mass or less, still more preferably 3% by mass or less, and particularly preferably 3% by mass or less of the whole food. is 1% by mass or less, preferably 0.5% by mass or less.

When the third polysaccharide is guar gum, the content of guar gum in the whole food is preferably 0.001% by mass or more, more preferably 0.005% by mass or more, more preferably 0.01% by mass or more, Particularly preferably, it is 0.1% by mass or more.

In addition, when the third polysaccharide is guar gum, the content of guar gum in the whole food is preferably 10% by mass or less, more preferably 5% by mass or less, even more preferably 3% by mass or less, particularly preferably 1% by mass or less. % by mass or less, preferably 0.5% by mass or less.

When the third polysaccharide is agar, the content of agar is preferably 0.001% by mass or more, more preferably 0.005% by mass or more, more preferably 0.01% by mass or more, of the whole food, Particularly preferably, it is 0.1% by mass or more.

In addition, when the third polysaccharide is agar, the content of agar is preferably 10% by mass or less, more preferably 5% by mass or less, even more preferably 3% by mass or less, particularly preferably 2% by mass or less, of the whole food. % by mass or less, particularly preferably 1% by mass or less.

In addition, the total content of glucomannan, carrageenan and third polysaccharide is preferably 0.1% by mass or more, more preferably 0.15% by mass or more, of the whole food.
Moreover, the total content is preferably 0.5% by mass or less, more preferably 0.4% by mass or less, based on the entire food.

Further, the mass ratio of the total content of glucomannan and carrageenan to the total content of the third polysaccharide is 1:0.1 to 1:2, more preferably 1:0.2 to 1:1, and further It is preferably in the range of 1:0.2 to 1:0.4.

Hereinafter, more preferable forms of alcohol contained in the food of the present invention will be described.

The alcohol contained in the food of the present invention is not particularly limited as long as it is used in food, and ethanol, polyol, sugar alcohol and the like can be used. The lower limit of the alcohol content is preferably 0.1% by mass or more, more preferably 0.15% by mass or more, more preferably 0.2% by mass or more, and particularly preferably 0.3% by mass or more.
By setting the alcohol concentration within the above range, a good jelly texture can be obtained under freezing at -20°C. Specifically, it is possible to suppress the texture of crunchy ice crystals and the texture of a paste, and to impart good crispness to the jelly. In addition, since it can be made to have an appropriate jelly strength under freezing at -20°C, it is excellent in dischargeability, especially in the form of being filled in a pouch container with a drinking spout.

The food of the present invention preferably contains ethanol.
These types of alcohols can adjust the texture and strength to an appropriate range with the addition of a relatively small amount, so it is possible to achieve a good texture and dischargeability without significantly affecting the flavor. can be done.

The lower limit of the ethanol content is preferably 0.1% by mass or more, more preferably 0.15% by mass or more, more preferably 0.2% by mass or more, and particularly preferably 0.3% by mass or more.
The upper limit of the ethanol content is preferably 1.5% by mass or less, more preferably 1.4% by mass or less, still more preferably 1.3% by mass or less, and particularly preferably 1.2% by mass or less. .
When the alcohol concentration is below the upper limit, it is possible to obtain an appropriate jelly strength under freezing at −20° C., so that it is excellent in dischargeability, especially in the form of being filled in a pouch container with a spout.

In addition, the food of the present invention preferably contains polyol and sugar alcohol. Preferred sugar alcohols include erythritol and sorbitol, and preferred polyols include glycerin and propylene glycol.
The content of polyol and sugar alcohol is preferably 2% by mass or more, more preferably 3% by mass or more. This can improve the texture and flavor of the jelly. The upper limit of the sugar alcohol content is preferably 10% by mass or less, more preferably 7% by mass or less, from the viewpoint of flavor and safety.

The food of the present invention may contain polysaccharides other than the polysaccharides described above, but preferably 70% by mass, more preferably 80% by mass, and particularly preferably 90% by mass of the total amount of polysaccharides is the above-mentioned preferably composed of polysaccharides.
In addition, it is preferable that the food of the present invention does not contain gelling agents or thickeners composed of proteins such as gelatin.

The food of the present invention may optionally contain other ingredients commonly used in jelly foods as long as the effects of the present invention are not impaired. Such optional ingredients include, for example, food additives, monosaccharides, oligosaccharides, amino acids, organic amines, pH adjusters, vitamins, antioxidants, antioxidant aids, and the like.

Moreover, it is preferable that the pH of the resulting food is 3.0 to 4.6, more preferably 3.0 to 4.0. By setting the pH of the obtained food to be equal to or lower than the upper limit, propagation of microorganisms can be suppressed, which is preferable from the viewpoint of food hygiene. Moreover, since the sour taste of foods can be suppressed by making pH more than a lower limit, it is preferable.

The oil content is preferably 3% by mass, more preferably less than 1% by mass, still more preferably less than 0.5% by mass, and most preferably less than 0.3% by mass.

Here, the lower limit of the Brix value of the food of the present invention is preferably 20 or higher, more preferably 25 or higher, even more preferably 30 or higher.
A food having a Brix value equal to or higher than the lower limit has an appropriate jelly strength under freezing at -20°C. Therefore, particularly in the form of filling a spout pouch container, it is possible to achieve both a good jelly texture after ejection and a good ejection property from the spout pouch container.

In addition, the upper limit of the Brix value of the food of the present invention is preferably 45 or less, more preferably 40 or less from the viewpoint of flavor.

Methods for calculating the Brix value of food include, for example, a method of measuring the Brix value using a saccharimeter, a method of calculating the Brix value using a refractometer, and a Brix value calibration curve for the concentration of sugar in the food. and the like.

In addition, the Brix value of food can be adjusted by adjusting the sugar content in the food.

The lower limit of the gel strength of the food of the present invention under freezing at -20°C is preferably 1 N (kg·m/s ² ) or more, more preferably 2 N (kg·m/s ² ) or more. In addition, the upper limit of the gel strength of the food of the present invention under freezing at -20°C is preferably 18 N (kg·m/s ² ) or less, more preferably 15 N (kg·m/s ² ) or less, still more preferably 15 N (kg·m/s 2 ) or less. is 10 N (kg·m/s ² ) or less.
By setting the gel strength within the above range, a good texture can be obtained. In addition, by setting the gel strength to the upper limit or less, it is possible to improve the dischargeability from the container, particularly in the form of filling a pouch container with a spout.

In addition, the lower limit of the gel strength when the food of the present invention is left at -20°C to room temperature for 24 hours (when thawed) is preferably 0.1 N (kg m/s ² ) or more, more preferably It is 0.2 N (kg·m/s ² ) or more.
Moreover, the upper limit of the gel strength at the time of thawing is preferably 2 N (kg·m/s ² ) or less, more preferably 1 N (kg·m/s ² ) or less.
A food having a gel strength at the time of thawing that is equal to or higher than the lower limit allows the user to enjoy the jelly texture even if the food is taken out of the freezer and eaten after a certain period of time has passed.

For gel strength, for example, food is measured using a rheometer (manufactured by Sun Science: CR-500DX), a cylindrical plunger with a diameter of 10 mm, an approach speed of 60 mm / min, and a maximum load of 20 N (kg m / s ² ) can be measured (compression test) under the conditions of Moreover, when the maximum load was exceeded, the measured value was set to 20 N (kg·m/s ² ).

Here, the food of the present invention has a moisture content of 90% by mass or less, more preferably 85% by mass or less, and more preferably 70% by mass or less. The food of the present invention preferably has a moisture content of 30% by mass or more, more preferably 40% by mass or more, and more preferably 45% by mass or more.
By setting the moisture content within the above range, it is possible to obtain a better texture under freezing at -20°C.

The food of the present invention is produced by heating, such as a method of filling a container with water added with each raw material and cooling after heating, or a method of once heating the prepared liquid and then filling it into a container and cooling. However, it is not limited to this, and can be produced by a method that does not involve a heating step. When heating, the heating temperature is preferably 80° C. or higher, more preferably 90° C. or higher. By strengthening the sterilization conditions, it is possible to handle the normal temperature distribution of food before freezing.

In the form of filling a spout pouch container, the operation of filling the container with food can be performed by the method described in, for example, Japanese Patent No. 3527019 and Japanese Patent Application Laid-Open No. 11-157502 by the present applicant.

The food of the present invention can be provided as a product that is distributed at room temperature, or as a frozen food that is distributed in a frozen state (-18°C or lower). In either case, it can be eaten after being frozen in the temperature range (−18 to −20° C.) of a home or commercial freezer. Moreover, it is also possible to adopt a form in which the once-frozen food is eaten while being thawed at room temperature.

The present invention also relates to frozen foods that are distributed in a frozen state (-18°C or below). The frozen food of the present invention contains glucomannan, carrageenan, and one or more polysaccharides selected from xanthan gum, locust bean gum, native gellan gum, tamarind gum, guar gum, agar, gellan gum, and pectin, as well as alcohol.
The description of the food of the present invention described above applies to each component, physical properties, and preferred form of packaging.

EXAMPLES The present invention will be described in more detail below with reference to examples, but the present invention is not limited to the following examples as long as the gist thereof is not exceeded.

[Test Example 1] Evaluation test of food Food raw materials obtained by adding each raw material shown in Table 1 below to water were preheated to 95 ° C., then filled in a cup container or a pouch container with a drinking spout, and placed in a constant temperature bath at 26 ° C. Cooled for 15 minutes and left at room temperature for 24 hours. Furthermore, by storing in a freezer (-20°C) for 24 hours, each food of Examples and Comparative Examples was produced.
In this example, as the pouch container with a spout, a bag-shaped container made of a flexible sheet obtained by laminating a plastic film and a metal foil and provided with a straw was used ( See Japanese Patent No. 3659775). The pouch container with a spout used in this example has a form in which the straw is inserted into the inside of the pouch container (see FIG. 1 of Japanese Patent No. 3659775).

The following tests and evaluations were performed on the produced foods. In addition, an evaluator specializing in jelly beverages observed the food when part of the food was scooped up with a spoon immediately after the food was taken out from the freezer in an atmosphere of -20°C.

(1) Test content and evaluation items

・Texture under freezing at -20°C (before discharge)
The food in the cup container cooled for 24 hours in a -20°C atmosphere freezer was removed from the freezer to room temperature, then scooped with a spoon and eaten (within 3 minutes after removal from the freezer). The texture was evaluated by an evaluator who specializes in jelly drinks using the following criteria. The product temperature at the time of evaluation was -20°C.
◯: Jelly texture as a whole Δ: Jelly texture, but also crunchy texture or paste-like texture.
×: no jelly texture

・Texture under freezing at -20°C (after discharge)
The food that had been cooled for 24 hours in a freezer with an atmosphere of -20°C was removed from the freezer to room temperature, the pouch container with a spout was grasped by hand, and the food was ejected from the spout of the container and eaten (within 3 minutes after being removed from the freezer. ). The texture was evaluated by an evaluator who specializes in jelly drinks using the following criteria. The product temperature at the time of evaluation was -20°C.
◯: Jelly texture as a whole Δ: Jelly texture, but also crunchy texture or paste-like texture.
×: no jelly texture

・ Discharge from a pouch container with a spout under freezing at -20 ° C. Take out the food that has been cooled for 24 hours in a freezer at -20 ° C. to room temperature from the freezer, grab the pouch container with a spout by hand, and The food was ejected from the drinking spout and eaten (within 3 minutes after being removed from the freezer). The ejectability of the food was evaluated by an evaluator who specializes in jelly drinks using the following criteria. The product temperature at the time of evaluation was -20°C.
〇…Food can be easily discharged by grasping the container △…Food can be discharged by grasping the container, but excessive force must be applied ×…Difficult to discharge

・Texture of the thawed product The food in a cup container that had been cooled in a freezer at −20° C. for 24 hours was removed from the freezer to room temperature, cooled with water, thawed, and then scooped up with a spoon and eaten. The texture was evaluated by an evaluator who specializes in jelly drinks using the following criteria.
〇: Has a jelly texture ×: Does not have a jelly texture (liquid or paste)

・Gel strength (-20°C, after thawing)
The value measured by the following method was defined as the gel strength of the food.
Using a rheometer (manufactured by Sun Science: CR-500DX), the breaking strength when the gel breaks under the measurement conditions (compression test) of a cylindrical plunger with a diameter of 10 mm, an approach speed of 60 mm / min, and an approach distance of 20 mm. (N), or the maximum stress (N) during measurement when the gel was not broken, was taken as the gel strength.

(2) Results and Discussion As a result of food observation, in addition to glucomannan and carrageenan, 90% ethanol (alcohol) and third polysaccharides (xanthan gum, locust bean gum, native gellan gum, tamarind gum, guar gum, agar, gellan gum, pectin) has elasticity and shape retention under freezing at -20 ° C., and when scooped with a spoon, the food does not collapse and the corners stand. there were.

Next, from the results in Table 2, it was found that the foods of Examples 1 to 7 had a good jelly texture when frozen at -20°C. In addition, it was found that the foods of Examples 1 to 7 were excellent in dischargeability from a pouch container with a spout under freezing at -20°C, and had a jelly texture even after discharge.

On the other hand, the foods of Comparative Examples lacking one or more of glucomannan, carrageenan, and specific polysaccharides did not have a good jelly texture under freezing at -20°C.

Moreover, the foods of Examples 1 to 7 had a jelly texture even after thawing.
From this, it was found that the foodstuffs of Examples 1 to 7 have freeze resistance and the jelly texture can be enjoyed both in the frozen state and in the thawed state after freezing.

Moreover, from the results in Table 2, it was found that the use of xanthan gum or gellan gum as the third polysaccharide improved the texture after ejection from the container.

[Test Example 2] Influence of alcohol Next, the influence of alcohol on the physical properties of the jelly food was examined.

(1) Test details and evaluation items By adjusting the content of 90% ethanol (alcohol) shown in Table 1, jelly foods with alcohol concentrations shown in Table 3 were produced in the same manner as in Test Example 1.
The produced food was subjected to evaluation by the same evaluation method and evaluation criteria as in Test Example 1.

(2) Results and discussion From the results in Table 3, it was found that the addition of ethanol (alcohol) improved the jelly texture under freezing at -20°C.
Also, from the comparison between Comparative Example 7 and Example 8, it was found that by setting the alcohol concentration to 0.1% by mass or more, a good jelly texture can be obtained under freezing at -20°C.
Further, from a comparison between Examples 8 and 9, it was found that the dischargeability from the spout pouch container was improved by increasing the alcohol concentration to more than 0.1% by mass.
Further, from a comparison of Examples 8 and 9, by setting the alcohol concentration to 0.2% by mass or more, the food was discharged from the mouthpiece in the form of being filled in the pouch container with the mouthpiece described above. In this case, it was found that the jelly had a good texture even when a shearing force was applied to the jelly during ejection.

Further, from a comparison of Examples 12 and 13, it was found that the ejection property from the spout pouch container was improved by reducing the alcohol concentration to less than 1.5% by mass.

[Test Example 3] Effect of Polysaccharide Concentration Next, the effect of the polysaccharide concentration in food on the physical properties of the food was examined.

(1) Test details and evaluation items The polysaccharide content shown in Table 1 was adjusted, and foods with polysaccharide concentrations shown in Table 4 were produced in the same manner as in Test Example 1.
The produced food was subjected to evaluation by the same evaluation method and evaluation criteria as in Test Example 1.

(2) Results and considerations From the results in Table 4, even if the contents of glucomannan, carrageenan, and xanthan gum (third polysaccharide) are changed, the texture under freezing at -20 ° C. is good. all right. In addition, it was found that by reducing the content of each of glucomannan, carrageenan, and xanthan gum (third polysaccharide) to less than 0.1% by mass, the ejection property from the spout container with a spout is improved. .

[Test Example 3] Influence of Brix value of food on physical properties of food Next, the influence of the Brix value of food on texture and ejection property was examined.

(1) Test content and evaluation items The content of carbohydrates (isomerized sugar, starch syrup, food additive glycerin, erythritol) shown in Table 1 was adjusted, and jelly foods with Brix values shown in Table 5 were prepared as in Test Example 1. manufactured by the method.
The produced food was subjected to evaluation by the same evaluation method and evaluation criteria as in Test Example 1.
In addition, the value measured using the saccharimeter was used for the Brix value.

(2) Results and Consideration From the results in Table 5, it was found that foods having a Brix value of 20 or more exhibited a jelly texture under freezing at -20°C.
In addition, by setting the Brix value of the food to 25 or more, when the food is discharged from the mouth in the form of filling the pouch container with the mouth as described above, even if shearing force is applied to the jelly at the time of ejection , was found to have a good jelly texture.

INDUSTRIAL APPLICABILITY The present invention can be applied to food products intended for hydration or nutritional supplementation, which are provided by being filled in a pouch container with a spout.

Claims (8)

A food product containing glucomannan and carrageenan,
Furthermore, one or more third polysaccharides selected from xanthan gum, locust bean gum, native gellan gum, tamarind gum, guar gum, agar, gellan gum, and pectin,
ethanol;
including
The ethanol content is 1.4% by mass or less,
It is filled in a pouch container with a drinking spout,
A food product characterized by being jelly-like under freezing at -20°C. The lower limit of gel strength under freezing at −20° C. is 1 N (kg·m/s ² ) or more,
2. The food according to claim 1, wherein the upper limit of gel strength under freezing at -20° C. is 18 N (kg·m/s ^{2 )} or less. The content of glucomannan and the blending mass ratio of carrageenan is 1:0.5 to 1:2,
The food according to claim 1 or 2, wherein the mass ratio of the total content of glucomannan and carrageenan to the total content of the third polysaccharide is 1:0.1 to 1:2. The third polysaccharide according to any one of claims 1 to 3, wherein the third polysaccharide is one or more selected from xanthan gum, native gellan gum, tamarind gum, guar gum, agar, gellan gum, and pectin. food. The food according to any one of claims 1 to 4, characterized in that the ethanol concentration of said food is 0.2% by mass or more. The food according to any one of claims 1 to 5, wherein the food has a Brix value of 25 or more and 45 or less. A frozen food product comprising glucomannan and carrageenan,
Furthermore, one or more polysaccharides selected from xanthan gum, locust bean gum, native gellan gum, tamarind gum, guar gum, agar, gellan gum, and pectin,
ethanol;
including
The ethanol content is 1.4% by mass or less,
A frozen food, which is packed in a pouch container with a spout. The frozen food has a gel strength lower limit of 1 N (kg·m/s ² ) or more under freezing at -20°C,
8. The food according to claim 7, wherein the upper limit of gel strength under freezing at -20°C is 18 N (kg·m/s ^{2 )} or less.