JP2013208103A - Regular diet-like jelly-in-jelly - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a regular diet-like jelly-in-jelly, which contains a cut jelly having an appearance or taste similar to an ingredient such as vegetable, edible meat (animal meat, fish meat) or noodle, particularly, a regular diet-like jelly-in-jelly which has a texture or physical properties suitable as a food for a person with impaired masticatory and swallowing functions while securing an appearance or taste similar to a regular diet.SOLUTION: A regular diet-like jelly-in-jelly is obtained by mixing a cut jelly which contains turbidity modifier and has an absorbance of 0.2 or more in measurement of a 100-fold diluted solution thereof at a wavelength of 700 nm with a base material jelly solution followed by cooling and solidifying.

Description

  The present invention relates to a constant-feed jelly-in jelly containing cut jelly similar in appearance and taste to ingredients such as vegetables, meat, or noodles. More specifically, the present invention relates to a regular meal jelly-in jelly that is similar in appearance and taste to a regular meal such as a staple food, a side dish, or a soup. The present invention also relates to a regular meal jelly-in jelly having a texture and physical properties suitable for eating by persons with reduced mastication / swallowing function while having an appearance and taste close to that of a regular meal.

  As a vegetable jelly that has been commercially available, “boiled rice jelly” in which ingredients are uniformly dispersed in jelly is known. For example, an edible gel that dissolves ingredients in hot water at a temperature of 25 ° C. or higher. There are known jelly-like foods (Patent Document 1) characterized by being hardened with an agent, jelly sugar beet (Patent Document 2) in which ingredients are dispersed in a jelly seasoning liquid.

  The jelly side dishes disclosed in Patent Documents 1 and 2 are both jelly in which the ingredients themselves are added to the jelly, and there is no specific disclosure regarding the technology related to the regular meal jelly in jelly containing cut jelly.

With the increase in the elderly population in recent years, there is a demand for foods suitable for eating by persons with reduced mastication / swallowing function who have difficulty in chewing and swallowing food. The texture and physical properties required for foods suitable for eating by persons with reduced chewing / swallowing function are as follows: 1) have adequate hardness, and 2) excel in the formation of bolus (ease of uniting food after mastication). 3) Less adhesion to the oral cavity and pharynx, and 4) High water retention (low water separation), etc., and the technology for gelling the target food or drink is known to impart this property. It has been.
However, the jelly food distributed in the market as food for persons with reduced chewing / swallowing function has a single and uniform texture and flavor, and in addition, changes in texture and flavor during eating are relatively Because it is small, it may be difficult to feel the taste like a regular meal. As represented by mixer food and paste food, it is generally considered that a more uniform texture is preferable for those with reduced mastication / swallowing function, and therefore it is difficult to achieve variations in texture. Yes. In addition, the more uniform the texture, the more uniform the structure of the food, and in most cases the appearance is significantly different from that of regular food.

On the other hand, there is a report that the average correct answer rate is about 40% when vegetables, fruits, cooked meat, etc. are pasted and blinded by subjects to answer what their food is. Reference 1). In other words, pasted food may be eaten without recognizing what the food is. In such a state, no matter how much the food texture is optimized, no eating behavior is induced. Also, as you can see from the example of kaiseki cuisine, the Japanese place importance on the appearance of the meal. Appearance is also an important factor in taste. The development of nursing foods that have an easy-to-eat texture and an appetizing appearance and taste for people with reduced chewing / swallowing function is technically difficult, and no effective method has been found.
Jelly foods that have the same appearance as regular meals, can feel the texture and flavor changes during eating, and have a texture and physical properties suitable for eating by persons with reduced mastication / swallowing function, There are very few jelly foods on the market.

JP 2003-88304 A JP 2011-167115 A

Food and Containers 2012, VOL.53, NO. 1, P.I. 38

In view of the above-described conventional technology, an object of the present invention is to provide a regular-style jelly-in jelly containing cut jelly similar in appearance and taste to ingredients such as vegetables, meat, or noodles.
In particular, an object is to provide a jelly-in jelly having a texture and physical properties suitable for eating by persons with reduced mastication / swallowing function while having a similar appearance and taste to a regular meal.

In order to achieve the above-mentioned object, the normal diet jelly-in jelly according to the present invention contains a turbidity adjusting agent, and contains a cut jelly having an absorbance of 0.2 or more when a 100-fold diluted solution is measured at a wavelength of 700 nm. It is characterized by doing.
Specifically, the present invention relates to a constant-feed jelly in jelly having the following aspects;
Item 1. Cut jelly containing a turbidity adjusting agent and having a similar appearance and / or taste to a food, and a base material jelly, the absorbance when measuring a 100-fold dilution of the cut jelly liquid at a wavelength of 700 nm A constant-feed jelly-in-jelly characterized by being 0.2 or more.
Item 2. Item 2. The constant-feed jelly-in jelly according to item 1, wherein the cut jelly contains deacylated gellan gum and / or agar.

Item 3. Item 3. The constant-feed jelly-in jelly according to item 1 or 2, wherein the solid content of the cut jelly and the base material jelly is 6% or more, and the solid content difference between the cut jelly and the base material jelly is 20% or less.
Item 4. Item 4. The constant-feed jelly-in jelly according to any one of Items 1 to 3, which is a jelly food for persons with reduced chewing / swallowing function.
Item 5. 5. The jelly-in jelly according to claim 1, wherein the gel strength of the jelly-in jelly is 5 × 10 ⁵ N / m ² or less.
Item 6. The constant-feed jelly-in jelly according to any one of Items 1 to 5, which is pasteurized at 90 ° C or higher.
Item 7. Item 7. The normal jelly-in jelly according to item 6, wherein the cut jelly and the base material jelly each have a calcium ion concentration of 15 mg / 100 g or more.
Item 8. Item 8. A jelly-like jelly in jelly according to any one of Items 1 to 7, which is a jelly food for refrigeration or distribution at room temperature.
Item 9. Item 6. The constant-feed jelly-in jelly according to any one of Items 1 to 5, which is a jelly food for frozen distribution.
Item 9-1. Item 10. The normal diet jelly-in jelly according to Item 9, wherein the cut jelly contains deacylated gellan gum and the calcium ion concentration in the cut jelly is 5 mg / 100 g or more.
Item 9-2. Item 9. The jelly-in-jelly for meals according to Item 9 or Item 9-1, which is heated at 60 ° C. or more before eating.
Item 10. Item 10. The constant-feed jelly in jelly according to any one of Items 1 to 9, wherein the base material jelly contains deacylated gellan gum and / or agar.

The present invention also relates to a method for producing a constant-feed jelly-in-jelly having the following aspects;
Item 11. A mixture of cut jelly containing a turbidity adjusting agent and adjusting the absorbance when the 100-fold diluted solution was measured at a wavelength of 700 nm to 0.2 or more and the base material jelly solution, and then solidifying by cooling, and the solid jelly-in-jelly Production method.
The aspect of Item 11 includes the following aspects.
Item 11-1. Item 12. The production method according to Item 11, wherein the normal food-style jelly-in jelly is a jelly food for persons with reduced mastication / swallowing function.
Item 11-2. Item 12. The method for producing a constant-feed jelly-in jelly according to Item 11, wherein the solid content of the cut jelly and the base material jelly is adjusted to 6% or more, and the solid content difference between the cut jelly and the base material jelly is adjusted to 20% or less.
Item 11-3. Item 11-4. A method for producing a constant-feed jelly-in-jelly according to Item 11, wherein the gel strength is adjusted to 5 × 10 ⁵ N / m ² or less. Item 12. The method for producing a constant-feed jelly-in-jelly according to Item 11, wherein the muscular activity index (a ₁ / a ₀ ) of the suprahyoid muscle group is adjusted to 0.8 or less.
Item 11-5. Item 12. The method for producing a constant-feed jelly-in-jelly according to Item 11, wherein the flow sound duration index (t1 / t1 ₀ ) of the bolus during swallowing is adjusted to 0.9 or less.

Item 12. Item 12. The method for producing a constant-feed jelly-in jelly according to Item 11, wherein the cut jelly and the base material jelly liquid are mixed and then heat sterilized before cooling and solidification.
The aspect of Item 12 includes the following aspects.
Item 12-1. Item 13. The method for producing a constant-feed jelly-in-jelly according to Item 12, wherein the heat sterilization is a heat sterilization treatment of 90 ° C or higher.
Item 12-2. Item 13. The method for producing a constant-feed jelly-in-jelly according to Item 12, wherein the heat sterilization is a retort sterilization treatment.
Claim | item 12-3. Item 13. The method for producing a constant-feed jelly-in jelly according to Item 12, wherein deacylated gellan gum and / or agar is added to the cut jelly.
Item 12-4. Item 4. The method for producing a jelly-like jelly-in jelly according to item 12-3, wherein the calcium ion concentrations of the cut jelly and the base material jelly are each adjusted to 15 mg / 100 g or more.

Item 13. Item 12. The method for producing a constant-feed jelly-in jelly according to Item 11, wherein the cut jelly and the substrate jelly liquid are mixed and then frozen and solidified by cooling.
The aspect of the item 13 includes the following aspects.
Item 13-1. Item 14. The method for producing a constant-feed jelly-in jelly according to Item 13, wherein the cut jelly contains deacylated gellan gum and the calcium ion concentration in the cut jelly is adjusted to 5 mg / 100 g or more.

  A regular-style jelly-in jelly containing cut jelly similar in appearance and taste to ingredients such as vegetables, meat, or noodles can be provided. As a result, it is possible to provide a regular-style jelly-in jelly having a texture and physical properties suitable for eating by persons with reduced chewing / swallowing functions, while having an appearance and taste close to that of regular meals.

It is a photograph which shows the external appearance of the regular meal style jelly-in jelly (frozen distribution udon jelly) of Example 1-1. It is a photograph which shows the external appearance of the regular food style jelly-in jelly (frozen distribution udon jelly) of the comparative example 1-1. It is a photograph which shows the external appearance of the regular food style jelly in jelly (refrigerated distribution udon jelly) of Example 2-1. It is a photograph which shows the external appearance of the regular food style jelly-in jelly (refrigerated distribution udon jelly) of Example 2-2. It is a photograph which shows the external appearance of the regular meal jelly-in jelly (normal temperature distribution kinpira flavor burdock jelly) of Example 3-1. It is a photograph which shows the external appearance of the regular food style jelly-in jelly (normal temperature distribution kinpira flavor burdock jelly) of the reference example 3-3. It is a photograph which shows the external appearance of the regular meal style jelly-in jelly (normal temperature circulation meat potato jelly) of Example 4-1. It is a photograph which shows the electrode sticking position of myoelectric potential measurement.

1. In the present invention, the “normal diet jelly in jelly” refers to a jelly in jelly containing a cut jelly similar in appearance and taste to ingredients such as vegetables, meat (meat meat, fish meat) or noodles.
Specifically, “normal diet” as used in the present invention refers to foods (such as staple foods, side meals, or soups) that a healthy person eats in daily meals. Widely includes jelly in jelly with similar appearance and taste. For example, foods prepared by cooking ingredients such as vegetables, meat (livestock meat, fish meat), or noodles are widely included. Although not limited to this form, for example, boiled food (meat potato, kinpira gobo, etc.), fried food (stir fried vegetables, etc.), grilled food (hamburger, etc.), steamed food (chambu steamed, etc.), noodles, rice, soup (miso soup, etc.) it can. The “regular diet jelly-in jelly” of the present invention does not include a commercially available dessert-like jelly-in jelly.
Moreover, the pH of the regular diet jelly-in jelly of the present invention is preferably 5 or more.

  The regular meal jelly-in jelly of the present invention contains a turbidity adjusting agent, a cut jelly whose appearance and / or taste is similar to that of food, and a base material jelly, and a 100-fold dilution of the cut jelly liquid. The absorbance when measured at a wavelength of 700 nm is 0.2 or more, preferably 0.3 or more, more preferably 0.4 or more.

Absorbance when measured at a wavelength of 700 nm is generally an index indicating turbidity (turbidity), and it is determined that the larger the value, the more turbid.
In the present invention, “the absorbance when a 100-fold diluted solution of cut jelly solution is measured at a wavelength of 700 nm is 0.2 or more” or “the absorbance when a 100-fold diluted solution is measured at a wavelength of 700 nm is 0.2. The above “cut jelly” means that the cut jelly solution before solidification (gelation) is diluted 100 times with ion-exchanged water, and the absorbance is 0.2 or more when the absorbance is measured at a wavelength of 700 nm. Or the cut jelly whose light absorbency when measured according to this measuring method is 0.2 or more.

Whether or not the cut jelly in the final product (normal diet jelly in jelly) satisfies the above-mentioned absorbance is determined by uniformly crushing the cut jelly portion of the normal diet jelly in jelly and using the jelly after passing through a mesh with an opening of 180 μm. This can be confirmed by preparing a 100-fold diluted suspension and measuring the absorbance at 700 nm.
When the present absorbance is lower than 0.2, the final cut jelly is less turbid and it is difficult to produce a jelly-in jelly having an appearance close to that of a regular meal.

In order to adjust the turbidity, the ingredients (turbidity adjusting agent) to be added to the regular diet jelly in jelly of the present invention include milk raw materials (milk, whole milk powder, skim milk powder, fermented milk, fresh cream, condensed milk, etc.); Examples include various materials such as powders such as vegetables, fruits, meat, and grains, purees, pastes, and turbid juices; cellulose, emulsified pigments, thickening polysaccharides, dextrins, and fibers.
The addition amount of these turbidity adjusting agents can be appropriately adjusted depending on the target material and turbidity, but is contained in the cut jelly in an amount of 0.005 to 60% by mass, preferably 0.2 to 40% by mass. It is preferable.

Since the ever-changing jelly-in jelly of the present invention combines at least two kinds of jelly, it is possible to give diversity to taste and texture unlike conventional jelly foods that are commercially available.
Furthermore, unlike the conventional jelly food containing the ingredients themselves, the regular jelly-in jelly of the present invention can be easily adjusted to a texture and physical properties suitable for eating by persons with reduced chewing / swallowing function.

  The cut jelly of the present invention preferably contains deacylated gellan gum and / or agar. Particularly preferred is deacylated gellan gum.

Gellan gum is a fermented polysaccharide produced by Sphingomonas elodea . D-glucose, D-glucuronic acid, D-glucose and L-rhamnose, a monomer polymer consisting of four constituent sugars, and an acetyl group (1/2 residual) at the C-6 position of 1 → 3-linked glucose. Group) includes native gellan gum in which a glyceryl group is bonded to the C-2 position, and deacylated gellan gum in which these acyl groups are deesterified. In the present invention, a deacylated gellan gum is used.
As a commercially available deacylated gellan gum preparation, “Kelcogel [registered trademark of CP Kelco Co., Ltd.]” can be exemplified.

  The content of the deacylated gellan gum in the cut jelly can be appropriately adjusted depending on the combination material, but is usually 0.02-1% by mass, preferably 0.05-0.8% by mass, more preferably It is in the range of 0.1 to 0.5% by mass.

The content of agar in the cut jelly can be adjusted as appropriate, but is usually 0.02 to 3% by mass, preferably 0.06 to 2% by mass, and more preferably 0.12 to 1% by mass. %.
When deacylated gellan gum and agar are used in combination, it is desirable to use them together so that the respective contents are within the above-mentioned ranges.

  The cut jelly of the present invention can be added with seasonings (granulated sugar, salt, soy sauce, etc.), flavors, pigments and the like as necessary in order to make the appearance and / or taste similar to the ingredients. .

In the present invention, the “base jelly” refers to a jelly that becomes a continuous phase portion excluding cut jelly. Specifically, it refers to a jelly that occupies the space between the cut jelly and the container.
The gelling agent that can be used for the substrate jelly is not particularly limited. Specific examples include agar, deacylated gellan gum, native gellan gum, carrageenan, locust bean gum, xanthan gum, mannan, guar gum, tara gum, pectin, and fermented cellulose.
Particularly preferred is deacylated gellan gum and / or agar.
The base jelly liquid can adjust the type and amount of gelling agent depending on the texture and physical properties of interest. The calcium concentration and solid content of the base material jelly are appropriately adjusted according to the description in “ 1-1. Regular food jelly in jelly for refrigeration or normal temperature distribution ” and “ 1-2. Is possible.

1-1. Refrigerated or normal temperature jelly jelly in jelly For refrigeration or normal temperature distribution of the normal jelly jelly in the present invention, sterilization at 90 ° C. or higher is required.
However, the cut jelly of the present invention has a 100-fold diluted solution, in order to adjust the absorbance when measured at a wavelength of 700 nm to 0.2 or more, milk raw materials, insoluble materials (vegetables, fruits, meat, grains and other powders, Puree, paste, turbid juice; cellulose, emulsified pigment, thickening polysaccharide, dextrin, fiber, etc.) As a result, under the heat sterilization conditions such as heat sterilization of 90 ° C. or higher or heat sterilization of 95 ° C. or higher, particularly retort sterilization, the cut jelly melts or ruptures, the color of the cut jelly shifts to the base jelly, the cut jelly In some cases, the outline of the jelly may become unclear, and the normal jelly-in jelly targeted by the present invention cannot be prepared.

  In consideration of such cases, the present invention preferably uses deacylated gellan gum and / or agar for the cut jelly. Particularly preferred is deacylated gellan gum.

  In the present invention, the calcium ion concentrations of the cut jelly and base jelly are preferably adjusted to 15 mg / 100 g or more, preferably 18 mg / 100 g or more, more preferably 25 mg / 100 g or more. Thereby, the cut jelly does not melt or rupture even under severe sterilization conditions such as heat sterilization at 90 ° C. or higher, further heat sterilization at 95 ° C. or higher, particularly retort sterilization. Without changing the color to the base material jelly, it is possible to provide a fast-feed jelly-in jelly having a clear cut jelly outline.

The calcium salt can be used without particular limitation as long as it is a calcium salt that can be used for food and drink. Examples thereof include calcium lactate, calcium chloride, calcium gluconate, calcium sulfate, calcium citrate, calcium monohydrogen phosphate, and calcium carbonate.
In addition, it is preferable to adjust pH to 5 or more in the normal food style jelly-in jelly of this invention. In this case, it is desirable to use one or more selected from the group consisting of calcium lactate, calcium chloride, calcium gluconate, and calcium sulfate.

In addition, the edible jelly-in-jelly refrigerated or distributed at room temperature may be heated (around 60 to 80 ° C.) so that it can be provided in a warm state. In order to heat and provide while maintaining the appearance and taste close to regular meals, it is preferable to use deacylated gellan gum and / or agar as the base material jelly. The content of the deacylated gellan gum and / or agar in the base material jelly is the same as that of the deacylated gellan gum and / or agar in the cut jelly described in “ 1 .

1-2. Fast food-style jelly-in jelly for frozen distribution The regular- style jelly-in jelly of the present invention can also be provided as a jelly food for frozen distribution. In this case, after mixing the cut jelly and the base material jelly solution and freezing, a normal food-style jelly-in jelly for freezing and circulation can be produced, and thus the heat sterilization step such as retort sterilization is not necessary. However, after freezing, it is often heated to 60 ° C. or more before eating. For example, there are a case where a boil treatment is performed at the time of thawing, a case where the heating is performed (about 60 to 80 ° C.) so that the processing can be performed in a warm state. In order to prevent melting of the cut jelly at the time of boil thawing and warming, and to provide it while maintaining the appearance close to normal food, it is preferable that the cut jelly is deacylated gellan gum and / or agar, particularly preferably deacylated gellan gum. Is used.
When providing a regular jelly in jelly containing cut jelly containing deacylated gellan gum as a jelly food to be distributed in a frozen state, the calcium ion concentration of cut jelly is preferably 5 mg / 100 g or more, more preferably 10 mg / 100 g or more. adjust.
In addition, in order to prevent melting of cut jelly during heating and to provide it while maintaining an appearance close to a regular meal, use deacylated gellan gum and / or agar, especially deacylated gellan gum, as the base material jelly. Is preferred. The content of the deacylated gellan gum and / or agar in the base material jelly is the same as that of the deacylated gellan gum and / or agar in the base material jelly described in “ 1 .

Further, in the case of the frozen food jelly-in jelly of the present invention, the solid content of the cut jelly and the base material jelly is adjusted to 6% or more, preferably 8% or more, respectively, in any case of freezing, refrigeration or normal temperature circulation, and It is desirable to adjust the solid content difference between the cut jelly and the base material jelly to 20% or less, more preferably 10% or less. If the solid content of the cut jelly and the base material jelly is lower than 6% or the difference in solid content exceeds 20%, the cut jelly may burst during heat sterilization, or the texture may deteriorate due to rough tissue during freezing and thawing. Because there is a fear. Moreover, it is because the water separation which generate | occur | produces at the time of distribution | circulation, a preservation | save, or a thawing | decompression can be suppressed by adjusting each solid content to said range.
In the present invention, “solid content” refers to the ratio (mass%) of the total solid content (including oil content) of the food material, and the solid content difference refers to the mass difference between the cut jelly and the base material jelly. .

The regular meal jelly-in jelly of the present invention is suitable as a jelly food for persons with reduced chewing / swallowing function.
When jelly food is applied as food for persons with reduced chewing / swallowing function, the following texture and physical properties are required. 1) It has an appropriate hardness, 2) It is excellent in the formation of bolus (easiness of collecting food after being chewed), 3) It has little adhesion to the oral cavity and pharynx, and 4) It has high water retention ( Less water removal). In this invention, it has the advantage that the regular food style jelly in jelly which satisfy | fills the said food texture and physical property can be provided.

  Foods for persons with reduced chewing / swallowing function often require adjustment of nutritional components such as calories and minerals. When various materials are blended with jelly-in jelly for the purpose of adjusting these nutritional components, the cut jelly melts during heat sterilization or the interface between the cut jelly and the base jelly becomes unclear during freezing and thawing depending on the materials used. It was difficult to produce the intended jelly-in jelly. However, by taking the structural requirements according to the present invention, melting and rupture of cut jelly during heat sterilization is prevented, and the outline of the cut jelly is clear (the interface between the cut jelly and the base jelly is clear). There is also an advantage that injelly can be provided.

Furthermore, since the regular jelly-in-jelly of the present invention contains a cut jelly having a similar appearance (turbidity, fiber feeling, etc.) and taste to ingredients such as vegetables, meat, or noodles, QOL of persons with reduced chewing / swallowing function It can also contribute to the improvement of (Quality of Life).
People with reduced mastication / swallowing function have difficulty in eating actual vegetables, meat, and noodles because their ability to chew and crush things is reduced. Therefore, a technique of softening the material by enzyme treatment, a method of making it into a paste using a mixer, a method of putting the mixed material into a container having a material shape such as fish, and forming it into a mousse are performed.
However, the use of an enzyme leads to a decrease in taste, and the method using a mixer and the method of forming into a mousse have a single taste, so that it is insufficient from the viewpoint of QOL of a person with reduced mastication / swallowing function.
Since the food-like jelly-in jelly of the present invention contains cut jelly similar in appearance (turbidity, fiber feeling, etc.) and taste to ingredients such as vegetables, meat, or noodles, for example, meat potato jelly, etc. You can eat with a sense.
As described above, the regular diet-like jelly in jelly of the present invention has a great advantage that it can provide a nursing food that has a texture that is easy to eat for those with reduced chewing / swallowing function and an appetizing appearance and taste.

Regarding the above-mentioned “1) Having moderate hardness”, Universal Design Food (UDF) is classified into the following categories according to hardness.
Category 1: Easy to chew / Hardness 500,000 N / m ² or less Category 2: Can be crushed by gum / Hardness 50,000 N / m ² or less Category 3: Can be crushed by tongue / Hardness 20,000 N / m ² or less (including solids) If so, the solid should be soft enough to be crushed by the tongue)
Category 4: Don't care / Hardness 5,000 N / m ² or less (Must be in a homogeneous state without solids)
Universal Design Food (UDF) is a food product divided into four stages according to "hardness" and "viscosity" in order for the Japan Nursing Food Council to provide consumers with guidelines for selecting products. is there. For the method of measuring hardness and viscosity, refer to Ubarusal Design Food Voluntary Standard 2nd Edition (Japan Care Food Council).

The constant-feed jelly-in-jelly of the present invention preferably has a hardness of 5 × 10 ⁵ N / m ² or less (the above category 1), preferably 5 × 10 ⁴ N / m ² or less (the above category 2), more preferably 2. It is desirable that it is 10 ⁴ N / m ² or less (the above category 3).
Further, the hardness of the cut jelly alone is preferably 1 × 10 ⁶ N / m ² or less, and the hardness of the substrate jelly alone is preferably 5 × 10 ⁵ N / m ² or less.
In the present invention, “hardness” refers to the maximum stress value measured using the texture analyzer TA-XT.2i (manufactured by Stable Micro Systems) under the following conditions.
<Measurement method>
The sample is filled into a container having a diameter of 40 mm and a height of 15 mm so as to have a height of 15 mm.
A resin plunger having a diameter of 20 mm and a height of 8 mm is set at a position 15 mm above the sample surface, and is pushed in so that the clearance is 5 mm at a compression speed of 10 mm / second.
Measurement temperature: 20 ± 2 ° C

  For example, in the present invention, a jelly-like jelly-in-jelly that has a hardness that can be crushed by the tongue as belonging to Category 3 and that does not melt or rupture the cut jelly during heat sterilization such as during retort sterilization or during heating. It is extremely useful as a jelly food for persons with reduced chewing / swallowing function.

One method of determining whether or not it is easy to crush with the tongue is a method of measuring the myoelectric potential of the suprahyoid muscle group.
This method is a method of indirectly determining the amount of activity of the tongue and opening by measuring the potential difference caused by the movement of the tongue (squeezing) and the activity of the “superhyoid muscle group” which is the muscle group involved in the opening. is there. It shows that food is crushed and swallowed with little effort, so that the value of the amount of muscular activity of the suprahyoid muscle group calculated | required is small.

Specifically, the “muscle activity amount” of the suprahyoid muscle group is measured as follows.
(1) Measurement of myoelectric potential A 10 g sample at 20 ° C. is given to the subject, and the subject is instructed to crush with the tongue and palate to eat, and the myoelectric potential is measured.
Bipolar electrodes are used for the measurement of myoelectric potential. A dual electrode coated with a conductive gel is placed on the skin surface on the suprahyoid muscle group as shown in FIG. 8 and fixed with tape. The potential difference generated by the muscle activity is amplified 1000 times by an amplifier, taken in at 1000 Hz using an MP-150 system, and analyzed using AcqKnowlegde ^(R) ver. 4.1.4 (Biopac Systems) software.
(2) Calculation of muscle activity amount The myoelectric potential of the suprahyoid muscle group from the start of feeding to the end of swallowing is measured, and the time integral value (a ₁ ) of the obtained value is obtained. In order to eliminate the difference between subjects, the time integral value (a ₀ ) when the reference sample is eaten in the same manner as the sample is obtained. A value obtained by dividing the time integrated value (a ₁ ) when the sample is fed by the time integrated value (a ₀ ) when the reference sample is fed is referred to as “muscle activity amount index (a ₁ / a ₀ )”. . As a reference sample, 0.8% agar gel is used.

The “meal activity index (a ₁ / a ₀ )” of the suprahyoid muscle group obtained by the above measurement method is preferably 0.8 or less, more preferably 0.6. The following is desirable.

The regular meal jelly-in-jelly of the present invention also has the advantage of being excellent in 2) bolus formation (ease of uniting food after mastication).
As one of the evaluation methods of “2) bolus formation (ease of uniting food after chewing)”, the applicant of the present application uniquely found a method for measuring and analyzing swallowing sound during swallowing, and filed a patent application. (Japanese Patent Laid-Open No. 2011-234758).
Specifically, in this method, a sound collecting microphone and a vibration detector are fixed to the throat of the subject, the swallowing sound is recorded by swallowing the sample, and the bolus in the larynx is recorded from the waveform of the recorded swallowing sound. This is a method in which the duration (t1) of the flowing sound is used as an index of “a sense of unity” of the swallowable food or drink.
In the present invention, the value of “t1 (the duration of fluid flow of the bolus at the larynx)” calculated according to the method described in Japanese Patent Application Laid-Open No. 2011-234758 is set to “2) bolus formation (group of foods after mastication). It is adopted as an evaluation method for “ease”.
In order to eliminate the difference between subjects, “t1 ₀ (duration of fluid flow of the bolus at the larynx)” is measured when the reference sample is swallowed in the same manner as the sample, and a value obtained by dividing t1 by t1 ₀ (t1 / T1 ₀ ) as an indicator of “2) bolus formation (ease of uniting food after mastication)”. As a reference sample, 0.8% agar gel is used.
In the present invention, the flow sound duration index (t1 / t1 ₀ ) of the bolus that serves as an index of the bolus formation thus obtained is preferably 0.9 or less, more preferably 0.8 or less.

2. TECHNICAL FIELD The present invention also relates to a method for producing a constant-feed jelly-in jelly.
Specifically, the present invention mixes a cut jelly containing a turbidity adjusting agent and having an absorbance of 0.2 or more when measured with a 100-fold diluted solution at a wavelength of 700 nm and a substrate jelly solution, and then solidified by cooling. The present invention relates to a method for producing a constant-feed jelly-in-jelly.

2-Step 1. Preparation of cut jelly The cut jelly of the present invention contains a turbidity adjusting agent, and can be produced according to a conventional method except that the absorbance when a 100-fold diluted solution is measured at a wavelength of 700 nm is adjusted to 0.2 or more. It is.
Specifically, it can be manufactured using various materials described in the column of “ 1 . Although not limited to this form, for example, after adding a gelling agent such as deacylated gellan gum and / or agar and a turbidity adjusting agent to water and stirring and dissolving at 80 ° C. for 10 minutes, a fragrance, a pigment, and the like as necessary (I) Fill a container having a smaller capacity than that of a regular jelly-in-jelly container and then cool, or (ii) Fill a large container with cut jelly solution, cool and cut. A cut jelly can be prepared. In addition, it is possible to mix a seasoning with a gelatinizer as needed, or to add after stirring and dissolving at 80 degreeC for 10 minutes.

In this respect, in the present invention, the cut jelly refers to a jelly processed and molded smaller than the volume of a container for preparing a normal jelly-in jelly, and is not necessarily a jelly prepared by cutting (cutting).
Specifically, as described above, a jelly prepared by cooling and solidifying after filling a cut jelly solution in a container having a smaller volume than the jelly-in jelly container, or a spherical jelly prepared by dripping may be used. . In consideration of industrial production efficiency, it is desirable to prepare a large-size jelly in advance and use the jelly cut into a bite size.

The shape of the cut jelly can be appropriately adjusted depending on the type of the target food, and is not particularly limited to a spherical shape, an oval shape, a dice (cube, cuboid) shape, a rod shape, a drop shape, or the like. In addition, in this invention, it aims at providing the regular meal jelly in jelly containing cut jelly with the external appearance and taste similar to ingredients, such as vegetables, meat, and noodles.
The size of the cut jelly can also be appropriately adjusted depending on the type of the target food, and the longest piece or diameter (in the case of a sphere) is 0.1 cm or more, more preferably 0.2 cm or more.

2-Step 2. Preparation of Substrate Jelly Liquid In the present invention, “substrate jelly” refers to a jelly that becomes a continuous phase portion excluding cut jelly. Specifically, it refers to a jelly that occupies the space between the cut jelly and the container.
In the present invention, the “base jelly liquid” refers to a state in which the base jelly liquid is not gelled and has fluidity.
Such a substrate jelly liquid can be produced according to a conventional method. Although it is not limited to this form, specifically, a gelling agent, seasonings (granulated sugar, salt, soy sauce, etc.), flavors, pigments and the like are added to water and dissolved by stirring at 80 ° C. for 10 minutes. Can be manufactured.

2-Step 3. Manufacture of a normal meal jelly in jelly The normal food jelly in jelly of this invention is manufactured by mixing the cut jelly prepared by the said process 1 and 2 and a base material jelly liquid, and solidifying by cooling.
Specifically, (1) After filling the container with cut jelly, filling the substrate jelly liquid and cooling and solidifying, (2) After filling the container with the substrate jelly liquid, filling with cut jelly and cooling and solidifying (3) A method of cooling and solidifying after filling the container with the substrate jelly liquid and cut jelly at the same time.

  The mixing ratio of the cut jelly and the base material jelly liquid can be appropriately adjusted depending on the type of the target food. The mixing ratio of cut jelly: base material jelly liquid is 10:90 to 90:10, more preferably 30:70 to 70:30, by mass ratio.

When the edible jelly-in jelly of the present invention is refrigerated or distributed at room temperature, it is desirable to take a heat sterilization step after mixing the cut jelly and the base material jelly liquid and before cooling and solidifying.
For example, when circulated in a refrigerator, it is heat sterilized at 90 to 98 ° C. for 30 to 60 minutes, and when circulated at room temperature, it is heat sterilized at 120 to 130 ° C. for 10 to 30 minutes.
On the other hand, the constant-feed jelly-in-jelly of the present invention can be circulated in a frozen state. In this case, by mixing the cut jelly and the base material jelly solution and then freezing (cooling and solidifying), a regular jelly-in jelly can be provided as a jelly food for frozen distribution.

The “cooling and solidification” step in the production process of the regular meal jelly-in jelly of the present invention is a step of solidifying (gelling) the base material jelly liquid by reducing the product temperature after mixing the cut jelly and the base material jelly liquid. The cooling time and temperature are not particularly limited.
For example, when refrigerated or distributed at room temperature, it can be cooled and solidified by cooling at 5 to 20 ° C. for 1 to 3 hours after the heat sterilization treatment. When circulated in a frozen state, the cut jelly and the base material jelly liquid are mixed, heat-sterilized, cooled at 5 to 20 ° C. for 1 to 3 hours, and then frozen. The cut jelly and the base material jelly liquid It is also possible to cool and solidify by freezing (without taking a heat sterilization step) after mixing.

  Hereinafter, the present invention will be described in more detail with reference to examples. However, these examples do not limit the present invention. In the examples, “parts” and “%” are “parts by mass” and “mass%”, respectively, “*” in the text is from Saneigen FFI Co., Ltd., and “*” in the text is from Saneigen. It means that it is a registered trademark of FFI Corporation.

Experimental Example 1 Fast food style jelly in jelly (Frozen distribution udon jelly)
According to the prescription of Table 1 and Table 2, a regular-style jelly in jelly (frozen distribution udon jelly) was prepared.

(Cut jelly: Preparation of noodle jelly)
Based on the formulation in Table 1, noodle jelly was prepared. Specifically, a raw material powder mixture other than calcium lactate was added to water and, if necessary, fresh cream, dissolved by heating and stirring at 90 ° C. for 10 minutes, and then calcium lactate was added. After correcting the evaporated water with water, it was cooled in an 8 ° C. cooling water bath for 3 hours or more. The prepared jelly was cut into noodles (length 0.4 cm × width 0.5 cm × height 5 cm) to obtain cut jelly (noodle jelly).

Note 1) A preparation containing 5.3% by mass of deacylated gellan gum and psyllium seed gum, locust bean gum, carrageenan, guar gum and xanthan gum was used.
Note 2) The value obtained by measuring the absorbance at a wavelength of 700 nm by diluting the cut jelly solution before solidification with ion-exchanged water 100 times.
Note 3) Measurement was performed under the following conditions using a texture analyzer TA-XT.2i (manufactured by Stable Micro Systems).
<Measurement method>
The sample was filled in a container having a diameter of 40 mm and a height of 15 mm so as to have a height of 15 mm.
A resinous plunger having a diameter of 20 mm and a height of 8 mm was set at a position 15 mm above the sample surface, and was pushed in so that the clearance was 5 mm at a compression speed of 10 mm / second. The maximum stress value was defined as “hardness”.
Measurement temperature: 20 ± 2 ° C

(Preparation of substrate jelly solution)
Based on the formulation in Table 2, a base material jelly solution was prepared. Specifically, a powder mixture of dextrin and gelling agent was added to water, and dissolved by stirring with heating at 80 ° C. for 10 minutes. Next, after adding the remaining raw materials excluding calcium lactate, calcium lactate was added, and evaporated water was corrected with water to prepare a base material jelly solution. The prepared substrate jelly solution was held at 60 ° C.

Note 4) A preparation containing 22% by mass of deacylated gellan gum, carrageenan, mannan and xanthan gum, and trisodium citrate was used.

(Preparation of a regular meal jelly in jelly)
Each of the combinations of cut jelly and base material jelly solution shown in Table 3 was used to prepare a regular meal jelly-in jelly. Specifically, the prepared cut jelly (noodle jelly) was filled in a 33-mass container. Next, after filling 67 parts by mass of the base material jelly solution, it was frozen in a freezer at −20 ° C. for 24 hours to prepare a regular-style jelly-in jelly (refrigerated product). It thawed by heating for 8 minutes in a boiling water bath. The appearance and hardness of the jelly-like jelly-in jelly after thawing were evaluated. The results are shown in Table 3.

The dietary jelly in jelly (Comparative Example 1-1) using a cut jelly having an absorbance of 0.14 when measuring a 100-fold diluted solution at a wavelength of 700 nm was an appearance far from regular udon. On the other hand, the dietary jelly in jelly of Example 1-1 using a cut jelly containing a turbidity adjusting agent and having an absorbance of 0.2 or more when a 100-fold diluted solution was measured at a wavelength of 700 nm It was a jelly-in-jelly that had an appearance (white turbidity) comparable to udon noodles and an appearance very similar to regular food. In addition, it was very similar to the taste.
Moreover, the hardness of the regular-feed-style jelly-in jelly of Example 1-1 was 2.5 × 10 ³ N / m ² , which was soft enough to be easily crushed by the tongue. Moreover, there was little water separation after freezing and thawing, food mass formation was good, there was little adhesion to the pharynx, etc., and it had a texture and physical properties suitable for nursing food.

Experimental Example 2 Fast food jelly in jelly (refrigerated udon jelly)
According to the prescriptions in Table 4 and Table 5, a regular meal jelly in jelly (refrigerated distribution udon jelly) was prepared.

(Cut jelly: Preparation of noodle jelly)
Based on the formulation in Table 4, noodle jelly was prepared. Specifically, a powder mixture of processed starch, dextrin and gelling agent was added to water and fresh cream, and dissolved by stirring at 80 ° C. for 10 minutes. Next, calcium lactate was added, and the evaporated water was corrected with water, followed by cooling in an 8 ° C. cooling water bath for 3 hours or more. The prepared jelly was cut into noodles (length 0.4 cm × width 0.5 cm × height 5 cm) to obtain cut jelly (noodle jelly).

Note 5) A preparation containing 30% by mass of deacylated gellan gum, carrageenan, mannan and trisodium citrate was used.

(Preparation of substrate jelly solution)
Based on the formulation in Table 5, a base material jelly solution was prepared. Specifically, a powder mixture of dextrin and gelling agent was added to water, and dissolved by stirring with heating at 80 ° C. for 10 minutes. Next, after adding the remaining raw materials excluding calcium lactate, calcium lactate was added, and evaporated water was corrected with water to prepare a base material jelly solution. The prepared substrate jelly solution was held at 60 ° C.

Note 6) A preparation containing 25% by mass of agar and xanthan gum, locust bean gum and guar gum was used.

(Preparation of a regular meal jelly in jelly)
Each of the combinations of cut jelly and base material jelly liquid shown in Table 6 was used to prepare a regular jelly-in jelly. Specifically, the prepared cut jelly (noodle jelly) was filled in a 45-mass container. Subsequently, 55 mass parts of base-material jelly liquids were filled, and the heat sterilization process was performed at 95 degreeC for 30 minute (s), and the regular meal jelly in jelly was prepared. The appearance and physical properties of the obtained regular meal jelly-in jelly were evaluated. The results are shown in Table 6.

The regular jelly-in-jelly (Example 2-1 and Example 2-2) using cut jelly having an absorbance of 0.45 when measuring a 100-fold diluted solution at a wavelength of 700 nm is comparable to actual udon noodles. It was a jelly-in-jelly having an appearance (white turbidity) and an appearance similar to that of a regular meal (FIGS. 3 and 4). These continual-style jelly-in jelly (Udon jelly) of Example 2-1 and Example 2-2 has a noodle jelly outline without melting and rupturing of cut jelly during heat sterilization at 95 ° C. for 30 minutes. It was clear. Also, it was very similar to the taste mashdon. In terms of physical properties, the jelly-in jelly of Example 2-1 and Example 2-2 has a hardness of 8.2 × 10 ³ N / m ² and 7.8 × 10 ³ N / m ² , respectively. It was soft enough to be crushed. In addition, the bolus formation was good, there was a feeling of cohesion of cut jelly and base jelly at the same time, there was little adhesion to the pharynx, etc., and it had a texture and physical properties suitable for nursing food.

Experimental Example 3 Regular food jelly in jelly (normal temperature distribution kinpira flavored burdock jelly)
Based on the prescriptions in Tables 7 to 9, a regular-style jelly-in jelly (normal temperature circulation burdock jelly) was prepared.

(Cut Jelly: Preparation of Burdock Jelly)
Based on the formulation in Table 7, burdock jelly was prepared. Specifically, a powder mixture of powdered starch syrup, burdock powder, and a gelling agent was added to water and fresh cream, and dissolved by stirring with heating at 80 ° C. for 10 minutes. Then, after adding calcium lactate, the evaporated water was corrected with water and cooled in an 8 ° C. cooling water bath for 3 hours or more. The prepared burdock jelly was cut into strips (length 0.4 cm × width 0.5 cm × height 4 cm) to obtain cut jelly (burdock jelly).

(Preparation of substrate jelly solution)
Based on the formulation of Table 8, a base material jelly solution was prepared. Specifically, a powder mixture of powdered starch syrup, gelling agent, salt, sodium L-glutamate, calcium lactate and sweetener is added to water, Hon Mirin, thin soy sauce, sake, and seasoning liquid, and the mixture is mixed at 80 ° C for 10 minutes. Dissolve with heating and stirring for minutes. Subsequently, after adding a fragrance | flavor and a spice extract, evaporation water was correct | amended with water and it hold | maintained at 60 degreeC.

(Preparation of a regular meal jelly in jelly)
Each of the combinations of cut jelly and base material jelly solution shown in Table 9 was used to prepare a regular jelly-in jelly. Specifically, the prepared cut jelly (burdock jelly) was filled in a 50-mass container. Next, 50 parts by mass of the base material jelly solution was filled, and a heat sterilization treatment (retort sterilization) was performed at 121 ° C. for 20 minutes. Cooled at 20 ° C. for 3 hours to prepare a regular-style jelly in jelly. The appearance and physical properties of the obtained regular meal jelly-in jelly were evaluated. The results are shown in Table 9.

A normal jelly jelly in jelly (Example 3-1) using a cut jelly having an absorbance of 0.59 when measured at a wavelength of 700 nm for a 100-fold diluted solution has a fiber feeling and appearance comparable to an actual burdock. It was a jelly-in-jelly with an appearance very similar to regular food. The taste was very similar to Kinpira Gobo.
Both the cut jelly and the base material jelly have calcium ion concentrations of 39 mg / 100 g or more. The constant-feed jelly in jelly of Example 3-1 does not melt and rupture even after retort sterilization at 121 ° C. for 20 minutes. The jelly-in-jelly (Kinpira-flavored burdock jelly) had a clear outline of cut jelly. In terms of physical properties, the jelly-in jelly of Example 3-1 had a hardness of 7.9 × 10 ³ N / m ² and was soft enough to be easily crushed by the tongue. In addition, the bolus formation was good, there was a feeling of cohesion of cut jelly and base jelly at the same time, there was little adhesion to the pharynx, etc., and it had a texture and physical properties suitable for nursing food.
On the other hand, the regular-style jelly-in jelly of Reference Examples 3-1 to 3-3 has a low calcium ion concentration of 13 mg / 100 g in the cut jelly and / or the base material jelly. When frozen without taking, jelly-in jelly with an appearance and taste very close to that of a regular meal could be prepared, but when subjected to heat sterilization treatment (retort sterilization) at 121 ° C for 20 minutes, cut jelly during heat sterilization Melted and the desired appearance could not be obtained.

Experimental Example 4 Fast food-style jelly-in jelly
According to the prescription in Table 10 and Table 11, a regular-style jelly-in jelly (normal temperature circulation meat potato jelly) was prepared.

(Cut jelly: preparation of carrot jelly, potato jelly, meat jelly)
Based on the formulation in Table 10, each cut jelly (carrot, potato and meat jelly) was prepared.
(Carrot jelly)
A powder mixture of powdered starch syrup and gelling agent was added to water and fresh cream, and the mixture was dissolved by stirring at 80 ° C. for 10 minutes. Next, carrot puree, a pigment and calcium lactate were added, and after adjusting the evaporated water with water, it was cooled in an 8 ° C. cooling water bath for 3 hours or more.
(Potato jelly)
A powder mixture of powdered starch syrup, mashed potato powder, gelling agent, native gellan gum and fermented cellulose was added to water and fresh cream, and dissolved by stirring at 80 ° C. for 10 minutes. Subsequently, a coloring matter, a fragrance, and calcium lactate were added, and the evaporated water was corrected with water, followed by cooling in an 8 ° C. cooling water bath for 3 hours or more.
(Meat jelly)
A powder mixture of powdered starch syrup, gelling agent and native gellan gum was added to water and beef thigh meat previously pasted with a home mixer, and dissolved by heating and stirring at 80 ° C. for 10 minutes. Subsequently, the pigment | dye and calcium lactate were added, the evaporation water was correct | amended with water, and it cooled in the cooling water tank of 8 degreeC for 3 hours or more.

  The obtained carrots, potatoes and meat jelly were each cut into 1 cm cubic shapes to form cut jelly.

(Preparation of substrate jelly solution)
Based on the formulation in Table 11, a base material jelly solution was prepared. Specifically, powdered starch syrup, granulated sugar, salt, sodium L-glutamate, gelling agent, sweetener and calcium lactate are added to water, thick soy sauce, thin soy sauce, main mirin, sake and seasoning extract Then, the mixture was dissolved with heating and stirring at 80 ° C. for 10 minutes. After correcting the evaporated water with water, it was held at 60 ° C. to obtain a substrate jelly solution.

(Preparation of a regular meal jelly in jelly)
Using the cut jelly and the base material jelly solution prepared according to Tables 10 and 11, a regular-style jelly-in jelly was prepared. Specifically, the prepared cut jelly (carrot jelly, potato jelly, meat jelly) was filled in a container by 20 parts by mass. Next, after 40 parts by mass of the base material jelly liquid was filled, heat sterilization treatment (retort sterilization) was performed at 121 ° C. for 20 minutes. It cooled at 20 degreeC for 3 hours, and prepared the regular meal jelly in jelly (meat potato jelly) (Example 4-1).
The obtained regular meal-like jelly in jelly had a fiber feeling and appearance comparable to actual carrots, potatoes and meat, and was a jelly in jelly having an appearance very similar to regular meal (FIG. 7). . The taste was jelly in jelly very similar to meat potato.
In the meat potato jelly of Example 4-1 (regular diet jelly in jelly), each cut jelly (carrot, potato and meat jelly) was not melted or ruptured during retort sterilization, and the pigment in the cut jelly was in other parts. There was no color transfer, and each cut jelly had a clear jelly-in-jelly outline.
In terms of physical properties, the hardness was 3.1 × 10 ³ N / m ³ , which was soft enough to be crushed by the tongue. In addition, the bolus formation was good, the cut jelly and the base material jelly were held together, and there was a feeling of unity, and there was little adhesion to the pharynx, etc., and it had a texture and physical properties suitable for nursing food.

Experimental Example 5 Biological measurement (measurement of muscular activity index (a ₁ / a ₀ ) and flow sound duration index (t1 / t1 ₀ ) of the suprahyoid muscle group )
The biomeasuring for evaluating the ease of crushing with the tongue and the texture-forming property of the constant-feed jelly-in jelly (kinpira-flavored burdock jelly, meat potato jelly) prepared in Example 3-1 and Experimental Example 4 was performed.

(Easy crushing with tongue: measurement of muscle activity index (a ₁ / a ₀ ) of the suprahyoid muscle group)
According to the method described in the specification (the above method), 3 subjects were given 10 g of a sample adjusted to 20 ° C., instructed to crush them with their tongue and palate, and measured myoelectric potential. Specifically, a pair of electrodes coated with conductive gel is placed on the surface of the upper hyoid muscle group as shown in Fig. 8, and the myoelectric potential of the upper hyoid muscle group from the start of feeding to the end of swallowing is measured. Then, the time integral value of the obtained value was obtained. The potential was amplified 1000 times by an amplifier, captured at 1000 Hz using an MP-150 system, and analyzed using AcqKnowlegde ^(R) ver. 4.1.4 (Biopac Systems) software.
In order to eliminate the difference between subjects, the time integrated value (a ₀ ) when the reference sample (0.8% agar gel) was fed in the same manner as the sample was obtained, and the time integrated value when the sample was fed A value obtained by dividing (a ₁ ) by the time integrated value (a ₀ ) when the reference sample was fed was defined as “muscle activity amount index (a ₁ / a ₀ )”. The reference sample is an 80 ° C. soluble type easily soluble agar (agar with 1.5% agar concentration, agar with a jelly strength of 700 ± 30 g / cm ² when measured at 20 ° C.) in water of 0.8. % And dissolved by heating at 80 ° C. for 10 minutes. Next, the evaporation water was corrected with water, and after filling the container, a heat sterilization treatment (retort sterilization) at 121 ° C. for 20 minutes was performed and prepared. The hardness note 3) of the reference sample (0.8% agar gel) was 3.0 × 10 ⁴ (N / m ² ).
Table 12 shows the measurement results. For comparison, the results of similar biometric measurements on commercial products A (foods with soft boiled meat potatoes (UDF Category 3)) and commercial products B (meat potato paste foods) for those with reduced chewing / swallowing function Table 12 shows. The numerical value in Table 12 shows the average value of the measurement results of three subjects.

(About bolus formation: Measurement of flow sound duration index (t1 / t1 ₀ ) of bolus during swallowing)
According to the method described in Japanese Patent Application Laid-Open No. 2011-234758, “t1 (the duration of the flowing sound of the bolus at the larynx)” was measured.
For swallowing sound, a throat microphone (Voice Touch; manufactured by Nanz) that detects minute throat sounds and vibration displacement during swallowing is fixed to the throat skin surface, and 10 g of the sample is crushed with the tongue and palate after eating. The swallowing sound was recorded when swallowed once. Recording was performed at a sampling frequency of 44.1 kHz using a linear recorder ICR-PS004M (manufactured by SANYO) connected to the throat microphone. The obtained waveform was analyzed using an acoustic analyzer (CSL-4400 (manufactured by Kay Elemetrics Corp.)).

In order to eliminate the difference between subjects, “t1 ₀ (the duration of sound flow of the bolus in the larynx)” when the reference sample (0.8% agar gel) was eaten in the same manner as the sample was obtained, and t1 was calculated. The value divided by t1 ₀ was defined as the “bodily flow sound duration index (t1 / t1 ₀ )”. The reference sample (0.8% agar gel) was the same as the reference sample used to measure the muscle activity index of the suprahyoid muscle group.
Table 12 shows the measurement results. For comparison, the results of similar biometric measurements on commercial products A (foods with soft boiled meat potatoes (UDF Category 3)) and commercial products B (meat potato paste foods) for those with reduced chewing / swallowing function Table 12 shows. The numerical value in Table 12 shows the average value of the measurement results of three subjects.

Example 3-1, Experimental example 4, Commercial product A and Commercial product B are all included in UDF Category 3. Among them, the muscular activity index (a ₁ / a ₀ ) of the suprahyoid muscle group of Example 3-1 and Experimental Example 4 is 0.31 and 0.39, which are commercial products for persons with reduced mastication / swallowing function It was found that the food was crushed and swallowed with very little effort. Furthermore, the flow sound duration index (t1 / t1 ₀ ) of the bolus of Example 3-1 and Experimental Example 4 is as small as 0.78 and 0.76, compared with a commercial product for persons with reduced mastication / swallowing function. However, it was found that the food after mastication was well organized and the bolus passed through the pharynx as a lump. From the above results, it can be said that the constant-feed jelly in jelly of Example 3-1 and Experimental Example 4 has an easy-to-eat and easy-to-drink texture compared to a commercial product for persons with reduced chewing / swallowing function.

Claims (13)

  Cut jelly containing a turbidity adjusting agent and having a similar appearance and / or taste to a food, and a base material jelly, the absorbance when measuring a 100-fold dilution of the cut jelly liquid at a wavelength of 700 nm A constant-feed jelly-in-jelly characterized by being 0.2 or more.   2. The normal diet jelly-in jelly according to claim 1, wherein the cut jelly contains deacylated gellan gum and / or agar.   3. The regular jelly-in jelly according to claim 1, wherein the solid content of each of the cut jelly and the base material jelly is 6% or more, and the solid content difference between the cut jelly and the base material jelly is 20% or less.   The regular-feed jelly-in jelly according to any one of claims 1 to 3, which is a jelly food for persons with reduced chewing / swallowing function. 5. The jelly-in jelly according to claim 1, wherein the gel strength of the jelly-in jelly is 5 × 10 ⁵ N / m ² or less.   6. The normal meal jelly-in jelly according to any one of claims 1 to 5, which is pasteurized by heating at 90 ° C or higher.   The constant-feed jelly-in jelly according to claim 6, wherein the calcium ion concentrations of the cut jelly and the base material jelly are each 15 mg / 100 g or more.   The regular meal jelly in jelly in any one of Claims 1-7 which is a jelly food for refrigeration or normal temperature distribution.   6. The constant-feed jelly-in jelly according to any one of claims 1 to 5, which is a jelly food for frozen distribution.   The dietary jelly in jelly according to claim 9, wherein the cut jelly has a calcium ion concentration of 5 mg / 100 g or more.   The constant-feed style cut jelly in jelly according to claim 1, wherein the base material jelly contains deacylated gellan gum and / or agar.   A mixture of cut jelly containing a turbidity adjusting agent and adjusting the absorbance when the 100-fold diluted solution was measured at a wavelength of 700 nm to 0.2 or more and the base material jelly solution, and then solidifying by cooling, and the solid jelly-in-jelly Production method. The method for producing a constant-feed jelly-in jelly according to claim 12, wherein the cut jelly and the base material jelly liquid are mixed and then sterilized by heating before cooling and solidification.